Since 1973, the American Diabetic Association has urged Americans to focus on making informed food choices and developing sound eating and exercise habits during National Nutrition Month each March. This March, Laptop Lunches® is challenging you and your family to celebrate National Nutrition Month by packing a healthy lunch for each day of the month! Using a Laptop Lunches® bento lunch box will simplify the process of creating wholesome, on-the-go meals for all ages.
Named the first-place winner in the Best Kids Lunch Box category of the SheKnows 2010 Parenting Awards, Laptop Lunches® bento lunch boxes are great for school, play, travel, and more! They are reusable, recyclable, dishwasher/microwave safe, and contain no phthalates, bisphenol A (BPA), or lead. Adults can also pack meals for work in their Laptop Lunches® bento box. Each bento box holds five inner containers of varying sizes that accommodate a variety of foods and encourage a balanced meal that covers all of the major food groups. Try filling up the large containers with a sandwich, pasta salad, or fruit, and packing veggies, a hard-boiled egg, or yogurt in the smaller containers. The options are endless!
The theme for National Nutrition Month 2011 is “Eat Right with Color.” This fits perfectly with the idea of using a bento box, which encourages the creation of visually appealing meals that taste even better than they look! Visit the Laptop Lunches® Bento Menu Library for 365 delicious lunch ideas that are fun to make and delicious to eat. Each menu is designed with nutrition in mind, so you can feel good knowing that you are making smart choices when it comes to what you pack for lunch. For even more creative menu ideas, check out the Laptop Lunches User’s Guide, a book full of healthy lunch ideas, lunch making tips, and recipes.
National Nutrition Month is a great opportunity to take a look at the ways that your family can improve eating habits and make healthier food choices. This March, make the switch to packing bento lunches for your children, instead of sending them to school with lunch money or packing the same old peanut butter and jelly sandwich in a brown bag. When lunchtime rolls around at the office, take out your bento lunch and enjoy a satisfying meal that’s good for you, instead of making a trip to the vending machine or the local fast food restaurant. Laptop Lunches® bento boxes make it simple! 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. Winner of the 2010 Best Kids Lunch Box Award from SheKnows.com, Laptop Lunches® are affordable, high quality, made-in-the-USA meal containers designed for people on the go, and are perfect for school, work, play, travel, and take out. 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.
Wednesday, December 29, 2010
Tuesday, December 28, 2010
T.G.I. Friday’s Donates One Can of Food for Every New Facebook Fan
The Bistro Group, the nation’s third largest franchisee of T.G.I. Friday’s restaurants, announces their Can For A Fan virtual food drive benefitting seven regional food banks. T.G.I. Friday’s in the Cincinnati area will donate one can of food for every new Facebook fan at Facebook.com/EatAtTGIFridays. T.G.I. Friday’s is creating the online campaign as a fun and simple way for individuals to support the Cincinnati community.
T.G.I. Friday’s will continue the campaign until 3,000 cans have been donated or through December 31.The Freestore Foodbank successfully distributes over 12 million pounds of food per year through a dedicated network of over 325 local Member Agencies.
“We are proud to lead the community in this initiative to help feed local families facing hunger,” shares Amie Dancu, Director of Marketing for T.G.I. Friday’s franchisee, The Bistro Group. “Especially during the holidays, T.G.I. Friday’s recognizes that our communities need our support.”
About The Bistro Group:
Locally owned by the Conway family in Cincinnati, Ohio, The Bistro Group is the nation’s third largest franchisee of T.G.I. Friday’s restaurants. With more than 30 T.G.I. Friday’s across Ohio, Kentucky, Pennsylvania and West Virginia, The Bistro Group has successfully grown its family business over the past 20 years.
T.G.I. Friday’s will continue the campaign until 3,000 cans have been donated or through December 31.The Freestore Foodbank successfully distributes over 12 million pounds of food per year through a dedicated network of over 325 local Member Agencies.
“We are proud to lead the community in this initiative to help feed local families facing hunger,” shares Amie Dancu, Director of Marketing for T.G.I. Friday’s franchisee, The Bistro Group. “Especially during the holidays, T.G.I. Friday’s recognizes that our communities need our support.”
About The Bistro Group:
Locally owned by the Conway family in Cincinnati, Ohio, The Bistro Group is the nation’s third largest franchisee of T.G.I. Friday’s restaurants. With more than 30 T.G.I. Friday’s across Ohio, Kentucky, Pennsylvania and West Virginia, The Bistro Group has successfully grown its family business over the past 20 years.
Thursday, December 23, 2010
New Year Product Ideas from ChefsChoice
Ring in the New Year or celebrate the Chinese New Year with a perfectly brewed cup of temperature sensitive white or green tea, renowned for health benefits and soothing qualities. Chef’sChoice® SmartKettle™, the world’s most advanced electric kettle, quickly heats water to the ideal and precise temperature desired. This highly energy-efficient electric kettle, uses only half the energy compared to a kettle on an electric stovetop. Heats water directly to desired temperature with an accuracy of 1˚F and a “Keep Warm” feature maintains it until ready to pour. It is ideal for preparing temperature sensitive teas including white, green, oolong, herbal and rooibos. With 1500 watts of power, the SmartKettle™ heats water faster than a microwave or stove top to make not only tea, but instant coffee, hot chocolate, hot cereals, instant soup, jello, pasta and blanch vegetables at the perfect water temperature.
MSRP $99.99 USA and $119.99. See the complete line of electric kettles at http://www.chefschoice.com/page2g.html
Nicks on your glassware from the season’s festive toasts? The Chef’sChoice® Crystal Crafter by EdgeCraft quickly and easily smoothes away nicks, jagged edges and other imperfections to renew fine crystal, bone china, porcelain, ceramics, glass and other valued hard materials. The Crystal CrafterÔ is a half-round four-inch steel “wand” coated with 100-percent diamond abrasives. EdgeCraft’s proprietary process electroplates 100-percent diamond abrasives crystals securely onto steel, and ensures that the coating will last longer than coatings applied with conventional plating processes. The Crystal CrafterÔ wand is specially shaped to polish out imperfections on both rounded rims and straight edges. The high-impact polymer handle is shaped and textured for a secure, comfortable non-slip grip. The Crystal CrafterÔ is made in the U.S.A. MSRP $19.99 USA and Canada $24.99.
Knives dulled by holiday food preparation and continual year round use? Get your knives in top shape with one of our best-selling electric knife sharpeners. Featured here is the Chef’sChoice® EdgeSelect® Model 120: This professional, three stage Diamond HoneÒ knife sharpener incorporates conical 100% diamond coated disks in Stage 1 and 2 and a revolutionary stropping/polishing Stage 3, to create, in just seconds, an edge of unprecedented sharpness and durability on fine edge (straight edge) and serrated knives. The flawless, highly polished fine edge can be customized to suit the cutting task. High precision elastomeric angle guides eliminate all guesswork., assembled in U.S.A. Available in brushed metal, platinum, white, black and red. MSRP $139.99 to $169.99 USA and $169.99 to $199.99 Canada. From electrics to manuals, Chef’sChoice offers a complete line of affordable knife sharpeners to suit your every sharpening need. Visit www.chefschoice.com for more information.
MSRP $99.99 USA and $119.99. See the complete line of electric kettles at http://www.chefschoice.com/page2g.html
Nicks on your glassware from the season’s festive toasts? The Chef’sChoice® Crystal Crafter by EdgeCraft quickly and easily smoothes away nicks, jagged edges and other imperfections to renew fine crystal, bone china, porcelain, ceramics, glass and other valued hard materials. The Crystal CrafterÔ is a half-round four-inch steel “wand” coated with 100-percent diamond abrasives. EdgeCraft’s proprietary process electroplates 100-percent diamond abrasives crystals securely onto steel, and ensures that the coating will last longer than coatings applied with conventional plating processes. The Crystal CrafterÔ wand is specially shaped to polish out imperfections on both rounded rims and straight edges. The high-impact polymer handle is shaped and textured for a secure, comfortable non-slip grip. The Crystal CrafterÔ is made in the U.S.A. MSRP $19.99 USA and Canada $24.99.
Knives dulled by holiday food preparation and continual year round use? Get your knives in top shape with one of our best-selling electric knife sharpeners. Featured here is the Chef’sChoice® EdgeSelect® Model 120: This professional, three stage Diamond HoneÒ knife sharpener incorporates conical 100% diamond coated disks in Stage 1 and 2 and a revolutionary stropping/polishing Stage 3, to create, in just seconds, an edge of unprecedented sharpness and durability on fine edge (straight edge) and serrated knives. The flawless, highly polished fine edge can be customized to suit the cutting task. High precision elastomeric angle guides eliminate all guesswork., assembled in U.S.A. Available in brushed metal, platinum, white, black and red. MSRP $139.99 to $169.99 USA and $169.99 to $199.99 Canada. From electrics to manuals, Chef’sChoice offers a complete line of affordable knife sharpeners to suit your every sharpening need. Visit www.chefschoice.com for more information.
Graeter’s Vs, Aglamesis Brothers on "Food Feuds"
The newest show on the Food Network, Food Feuds, will feature Cincinnati-based ice cream maker Graeter’s in a taste-off competition airing Thursday, December 30, at 10 p.m. EST. The showdown becomes a family affair when the fourth generation of the Graeter’s family takes on the third generation of the Aglamesis Brothers Ice Cream.
Hosted by Cleveland-native Michael Symon of Iron Chef America, Food Feuds visits two new cities each week to decide a winner between rival food institutions that each claim the best dish.
It’s the Graeter’s process that makes the ice cream so unique. Made in small, 2-gallon batches using a traditional French Pot process, the result is a creamy and irresistible texture that has made it a hometown favorite since 1870. Even Oprah can’t resist! (http://graeters.com/pdf/O_article2.pdf)
For a sneak peak at the Food Feuds episode featuring Graeter’s, which was filmed in September 2010, visit: http://www.youtube.com/watch?v=m6oUtuuRO6I
Hosted by Cleveland-native Michael Symon of Iron Chef America, Food Feuds visits two new cities each week to decide a winner between rival food institutions that each claim the best dish.
It’s the Graeter’s process that makes the ice cream so unique. Made in small, 2-gallon batches using a traditional French Pot process, the result is a creamy and irresistible texture that has made it a hometown favorite since 1870. Even Oprah can’t resist! (http://graeters.com/pdf/O_article2.pdf)
For a sneak peak at the Food Feuds episode featuring Graeter’s, which was filmed in September 2010, visit: http://www.youtube.com/watch?v=m6oUtuuRO6I
A “Star” Is Born In Newport. Yum….
One of my favorite lines in all of American cinema is from the 1981 comedy “Arthur.” There is the scene where Dudley Moore introduces Liza Minnelli to his butler, played by Sir John Gielgud and Sir John replies, “It is a pleasure to meet you madam. Usually one must go to a bowling alley to meet a woman of your stature.” Well, this isn’t your granddad’s bowling alley.
We received several invitations to come and try the new menu at Star Lanes located on the lower level of Newport on the Levee and actually had to be harassed into doing so. I mean, who really wants to eat at a bowling alley?! But it turns out, Star Lanes is the new place to go in Greater Cincinnati–not only to bowl–but also to eat, drink and make merry! Star Lanes features 16 lanes and a bar as long as 12 of them… not to mention the food.
With the offer to eat and bowl, I took my 70-year-old uncle to try out Star Lanes before taking in Denzel Washington’s “Unstoppable.” We were greeted by the lovely Brooke and served by the equally lovely Courtney. For the next 60 minutes we were subjected to more food than a human should be allowed to eat. But when the food is good, that’s not bad!
After asking for suggestions, we first took on the macaroni and cheese. This wasn’t the gooey slop that comes in the box, this was shaped in to bite-sized triangular finger food and deep fried! I’m not a huge mac and cheese guy, but served with a side of tomato based pasta sauce, it is a very cool and yummy twist on an American classic.
Unsolicited, we were also sent their signature chicken salad with goat cheese. Chilled pieces of white meat chicken served atop fresh baby spinach with cranberries and a pomegranate vinaigrette was fresh and sweet. It’s a great lighter alternative to some of the more substantial offerings.
I had to try the onion rings and they did not disappoint. The large breaded rings are obviously made fresh, not frozen. I shared a couple of the small ones with my uncle, but needed a mint afterwards because I ate them all!
My uncle chowed down on grilled–not fried–BBQ chicken wings, which are also available in Buffalo sauce. He proclaimed how good they were, but he didn’t really need too as he hoarded them for himself! Payback for the onion rings, I guess.
I wanted to try a meat option as well as the fish, so I started out with mini-burgers. It is really difficult to prepare these so that they don’t come out as miniature hockey pucks, so I asked for them to be prepared “medium” and by gosh, that’s the way they came out! You can tell this was fresh beef as it was tender and juicy. Cheddar cheese was melted on the burger and topped with crisp applewood bacon. The buns were soft and fresh as well. This is by far the best slider I’ve ever had.
The fish sandwich was equally as yummy featuring two hand-battered fish filets on toasted focaccia bread. Lettuce, fresh tomato slices and tartar sauce accompanied. Usually in such a setting one is served frozen fish, but not at Star Lanes. This fish actually had flavor!
Fries were shoestring in orientation served Jeff Ruby style in a stainless cup and housed in folded parchment-like paper. Hot, crisp and not over salted, they are a great accompaniment to their meat, fish or poultry.
Finally, we were offered both their chocolate cake and chocolate sundae for desert. But feeling like Henry XIII after a half dozen turkey legs, we said we’d like to try the cake. They sent it along with three scoops of ice cream.
Unfortunately, this was the one weak link in an otherwise perfect chain. The piece is actually a quarter of a cake. It’s huge!–enough to easily feed three or four people. It was frankly stale and tasted as if it had been sitting out overnight unprotected from the elements. But after an otherwise great experience, I surely wasn’t going to complain.
As for bowling… well, it’s has been about 9 years since I have bowled and it showed. Using the bowling ball I dug out of my parents basement that I purchased about 35 years ago when I was a wee lad, in regular light it is a beautiful burgundy. In the black light of Star Lanes however, it was a dingy gray. (But our clothes had a neat glow!) My uncle–who had not bowled in 10 years–spotted me two gutter balls in the first frame of game one, but still beat me. However, youth prevailed in game two as I handled him easily. We’ll just say we both broke 100 in both games. “Unstoppable” was predictable, but well acted and entertaining.
So next time you are looking for some good eats and entertainment rolled into one, roll to the bowl at Star Lanes in Newport. A good time should be had by all!
Steve
We received several invitations to come and try the new menu at Star Lanes located on the lower level of Newport on the Levee and actually had to be harassed into doing so. I mean, who really wants to eat at a bowling alley?! But it turns out, Star Lanes is the new place to go in Greater Cincinnati–not only to bowl–but also to eat, drink and make merry! Star Lanes features 16 lanes and a bar as long as 12 of them… not to mention the food.
With the offer to eat and bowl, I took my 70-year-old uncle to try out Star Lanes before taking in Denzel Washington’s “Unstoppable.” We were greeted by the lovely Brooke and served by the equally lovely Courtney. For the next 60 minutes we were subjected to more food than a human should be allowed to eat. But when the food is good, that’s not bad!
After asking for suggestions, we first took on the macaroni and cheese. This wasn’t the gooey slop that comes in the box, this was shaped in to bite-sized triangular finger food and deep fried! I’m not a huge mac and cheese guy, but served with a side of tomato based pasta sauce, it is a very cool and yummy twist on an American classic.
Unsolicited, we were also sent their signature chicken salad with goat cheese. Chilled pieces of white meat chicken served atop fresh baby spinach with cranberries and a pomegranate vinaigrette was fresh and sweet. It’s a great lighter alternative to some of the more substantial offerings.
I had to try the onion rings and they did not disappoint. The large breaded rings are obviously made fresh, not frozen. I shared a couple of the small ones with my uncle, but needed a mint afterwards because I ate them all!
My uncle chowed down on grilled–not fried–BBQ chicken wings, which are also available in Buffalo sauce. He proclaimed how good they were, but he didn’t really need too as he hoarded them for himself! Payback for the onion rings, I guess.
I wanted to try a meat option as well as the fish, so I started out with mini-burgers. It is really difficult to prepare these so that they don’t come out as miniature hockey pucks, so I asked for them to be prepared “medium” and by gosh, that’s the way they came out! You can tell this was fresh beef as it was tender and juicy. Cheddar cheese was melted on the burger and topped with crisp applewood bacon. The buns were soft and fresh as well. This is by far the best slider I’ve ever had.
The fish sandwich was equally as yummy featuring two hand-battered fish filets on toasted focaccia bread. Lettuce, fresh tomato slices and tartar sauce accompanied. Usually in such a setting one is served frozen fish, but not at Star Lanes. This fish actually had flavor!
Fries were shoestring in orientation served Jeff Ruby style in a stainless cup and housed in folded parchment-like paper. Hot, crisp and not over salted, they are a great accompaniment to their meat, fish or poultry.
Finally, we were offered both their chocolate cake and chocolate sundae for desert. But feeling like Henry XIII after a half dozen turkey legs, we said we’d like to try the cake. They sent it along with three scoops of ice cream.
Unfortunately, this was the one weak link in an otherwise perfect chain. The piece is actually a quarter of a cake. It’s huge!–enough to easily feed three or four people. It was frankly stale and tasted as if it had been sitting out overnight unprotected from the elements. But after an otherwise great experience, I surely wasn’t going to complain.
As for bowling… well, it’s has been about 9 years since I have bowled and it showed. Using the bowling ball I dug out of my parents basement that I purchased about 35 years ago when I was a wee lad, in regular light it is a beautiful burgundy. In the black light of Star Lanes however, it was a dingy gray. (But our clothes had a neat glow!) My uncle–who had not bowled in 10 years–spotted me two gutter balls in the first frame of game one, but still beat me. However, youth prevailed in game two as I handled him easily. We’ll just say we both broke 100 in both games. “Unstoppable” was predictable, but well acted and entertaining.
So next time you are looking for some good eats and entertainment rolled into one, roll to the bowl at Star Lanes in Newport. A good time should be had by all!
Steve
Wednesday, December 22, 2010
New Years at The White House Inn
Ring in the New Year! The White House Inn New Year, Friday December 31st, 2010
3 Course Menu Showing - $45 per Person
1st Course
Pan seared sea scallop + squash puree + Frangelico brown butter
Suggested wine: Kim Crawford unoaked chardonnay
Roasted turkey + pumpkin tart with walnut crust
Suggested wine: J. Lohr Cabernet Sauvignon
2nd Course
Spring mix + carrots + cherry tomatoes+ red onion
Romaine lettuce + roasted garlic Caesar dressing, fresh goat cheese
Pallet cleanser
Pear sorbet
3rd course
12 oz Prime rib + sundried tomato pesto butter + new potatoes + roasted root vegetables
Suggested wine: Red Diamond Merlot
Cumin rubbed Pork loin + orange glazed sweet potatoes + fresh micro greens
Suggested wine: MacMurray pinot noir
Lobster Bolognese + tortellini + Basil + Shaved Parmesan
Suggested wine: Pighin Pinot Grigio
Dessert specials $8
Maple and espresso tort + white chocolate mousse+ candied walnuts + fresh berries
Pumpkin cheese cake + house made caramel + candied walnuts
3 Course Menu Showing - $45 per Person
1st Course
Pan seared sea scallop + squash puree + Frangelico brown butter
Suggested wine: Kim Crawford unoaked chardonnay
Roasted turkey + pumpkin tart with walnut crust
Suggested wine: J. Lohr Cabernet Sauvignon
2nd Course
Spring mix + carrots + cherry tomatoes+ red onion
Romaine lettuce + roasted garlic Caesar dressing, fresh goat cheese
Pallet cleanser
Pear sorbet
3rd course
12 oz Prime rib + sundried tomato pesto butter + new potatoes + roasted root vegetables
Suggested wine: Red Diamond Merlot
Cumin rubbed Pork loin + orange glazed sweet potatoes + fresh micro greens
Suggested wine: MacMurray pinot noir
Lobster Bolognese + tortellini + Basil + Shaved Parmesan
Suggested wine: Pighin Pinot Grigio
Dessert specials $8
Maple and espresso tort + white chocolate mousse+ candied walnuts + fresh berries
Pumpkin cheese cake + house made caramel + candied walnuts
Don't Settle For Green Beer This St. Patrick's Day, Celebrate With Exclusiv Vodka's Original Saint Pat's-tini Cocktail
St. Patrick’s Day is celebrated with parades, dyeing rivers and eating foods that are green, and, most importantly, by celebrating the festive holiday with friends, and of course- spirits. You don’t have to be Irish to join in on the fun, and Exclusiv Vodka offers an alternative to the typical green beer served at Paddy’s Day parties throughout the country. An original St. Patrick’s Day cocktail was created by Exclusiv Vodka so that taste and style do not have to be compromised while toasting on March 17. Using traditional St. Patrick’s Day flavors and ingredients, Exclusiv Vodka mixologist, Daniel Seelbinder has created a cocktail that promises to add a delicious twist to the luckiest of all holidays.
Impress your friends by serving this delicious St. Patrick’s Day cocktail:
Exclusiv Saint Pat’s-tini
2 oz Exclusiv Vodka
1/2 oz Creme de Cocoa
1 oz Bailey's Irish Cream
1/2 oz green Creme de Menthe
Shake first three ingredients pour into a chilled martini glass and then sink Green Creme de Menthe.
Garnish with a mint leaf and chocolate shavings.
About Saint Patrick’s Day
St. Patrick’s Day was first celebrated in America 1737 and has long been synonymous with celebration. Once confined to Irish neighborhoods, this March 17th holiday has grown dramatically in popularity over the years with over 100 U.S. cities hosting St. Patrick’s Day parades this year.
Folklore Note:
Leprechauns are believed to secretly live and work as cobblers. If you follow the sound of their little hammers and lay eyes on a leprechaun, you must apprehend him so that he will tell you where to find the pot of gold at the end of the rainbow. Luckily, you don’t have to work as hard for the Exclusiv Vodca St. Pat’s-tini.
About Exclusiv Vodca
From the gentle rolling wheat fields of Moldova, near the shores of the Black Sea, comes an escape reminiscent of icy mountain tops and crystal clear streams. What was once only for royalty and members of high society can now also be exclusively yours.
With its Russian heritage gifting the highest standards for the production of vodka, Exclusiv Vodka is truly a world-class vodka. This luxurious tasting spirit is made with only the highest quality winter wheat and the finest distilling process, giving it a sweeter, more polished taste without polishing techniques, just like the members of high society preferred over the course of history.
Described as,”Clear. Subtle, creamy mocha aromas and flavors with hints of dried cherries and spice and a long, delicate cream and powdered sugar fade. Very smooth, tasty, and appealing,” it’s an expensive taste without the expensive price. Exclusiv Vodka is affordably priced at $20 for 1.75 liters - perfect for consumers who value quality and taste, and their wallet.
Impress your friends by serving this delicious St. Patrick’s Day cocktail:
Exclusiv Saint Pat’s-tini
2 oz Exclusiv Vodka
1/2 oz Creme de Cocoa
1 oz Bailey's Irish Cream
1/2 oz green Creme de Menthe
Shake first three ingredients pour into a chilled martini glass and then sink Green Creme de Menthe.
Garnish with a mint leaf and chocolate shavings.
About Saint Patrick’s Day
St. Patrick’s Day was first celebrated in America 1737 and has long been synonymous with celebration. Once confined to Irish neighborhoods, this March 17th holiday has grown dramatically in popularity over the years with over 100 U.S. cities hosting St. Patrick’s Day parades this year.
Folklore Note:
Leprechauns are believed to secretly live and work as cobblers. If you follow the sound of their little hammers and lay eyes on a leprechaun, you must apprehend him so that he will tell you where to find the pot of gold at the end of the rainbow. Luckily, you don’t have to work as hard for the Exclusiv Vodca St. Pat’s-tini.
About Exclusiv Vodca
From the gentle rolling wheat fields of Moldova, near the shores of the Black Sea, comes an escape reminiscent of icy mountain tops and crystal clear streams. What was once only for royalty and members of high society can now also be exclusively yours.
With its Russian heritage gifting the highest standards for the production of vodka, Exclusiv Vodka is truly a world-class vodka. This luxurious tasting spirit is made with only the highest quality winter wheat and the finest distilling process, giving it a sweeter, more polished taste without polishing techniques, just like the members of high society preferred over the course of history.
Described as,”Clear. Subtle, creamy mocha aromas and flavors with hints of dried cherries and spice and a long, delicate cream and powdered sugar fade. Very smooth, tasty, and appealing,” it’s an expensive taste without the expensive price. Exclusiv Vodka is affordably priced at $20 for 1.75 liters - perfect for consumers who value quality and taste, and their wallet.
Get Fit and Healthy in 2011 with a Help from Element Bars!
Element Bars is a Chicago based energy bar company that is giving consumers the ability to create their own bar by choosing from all natural and organic ingredients. People are inherently different and have their own unique tastes, nutritional needs and wants. That’s why Element Bars bakes the bars using the ingredients the customer has chosen and delivers them fresh from their ovens to the customer’s door. “We give customers the online tools to create their own bars so they can truly enjoy a unique customized experience,” says Element Bars Founder, Jonathan Miller.
Go Online and Get Creative with the Element Bar Customization Process:
• Core – the first step in the process is choosing the core/base for your bar. Would you like it to be chewy, oaty, crispy or datey?
• Fruits – next up is the addition of your favorite fruits.
• Nuts - then, if you so desire, add in some crunch with nuts.
• Sweets – sweeten things up with the addition of honey, pumpkin spice, and more.
• Boosts – looking for a little something extra in your custom bar? You can add in Whey Protein, Omega-3, and other performance and health boosting options.
• Name your bar – as this just might be the funnest part of the process, you can choose to do this first or last as there is an icon that you can click on anytime.
*While at work (or should we say play) creating your custom bar, you will see a label that lists the nutrition facts for the bar which changes as you add/subtract ingredients. Plus, you will receive a warning notice if there are incompatible ingredients while you are designing your bar to help you create the perfect bar the first time.
Raising the Bar
A pioneer in the custom energy bar market, Jonathan Miller created Element Bars two years ago when he realized that customers were really embracing the customization trend. The idea for custom bars in particular sparked from a conversation with a friend. Jonathan was snacking on an energy bar that he had made in his kitchen when a friend shared that he too would like to make a bar but one with almonds and raisins. Since Jonathan is not a fan of raisins, he concluded that people have different tastes and want products made to match their preferences. He then developed a unique and interactive drag and drop interface bringing the custom energy bar to life.
Visit www.ElementBars.com to create and name your own box of bars (one dozen) for just $36 or sample the company’s own creations and/or their variety pack (one dozen) for just $24. Need a gift? Go for a gift certificate and choose from 5 different price options or give a box of bars that comes packaged in a gift box w/note.
Go Online and Get Creative with the Element Bar Customization Process:
• Core – the first step in the process is choosing the core/base for your bar. Would you like it to be chewy, oaty, crispy or datey?
• Fruits – next up is the addition of your favorite fruits.
• Nuts - then, if you so desire, add in some crunch with nuts.
• Sweets – sweeten things up with the addition of honey, pumpkin spice, and more.
• Boosts – looking for a little something extra in your custom bar? You can add in Whey Protein, Omega-3, and other performance and health boosting options.
• Name your bar – as this just might be the funnest part of the process, you can choose to do this first or last as there is an icon that you can click on anytime.
*While at work (or should we say play) creating your custom bar, you will see a label that lists the nutrition facts for the bar which changes as you add/subtract ingredients. Plus, you will receive a warning notice if there are incompatible ingredients while you are designing your bar to help you create the perfect bar the first time.
Raising the Bar
A pioneer in the custom energy bar market, Jonathan Miller created Element Bars two years ago when he realized that customers were really embracing the customization trend. The idea for custom bars in particular sparked from a conversation with a friend. Jonathan was snacking on an energy bar that he had made in his kitchen when a friend shared that he too would like to make a bar but one with almonds and raisins. Since Jonathan is not a fan of raisins, he concluded that people have different tastes and want products made to match their preferences. He then developed a unique and interactive drag and drop interface bringing the custom energy bar to life.
Visit www.ElementBars.com to create and name your own box of bars (one dozen) for just $36 or sample the company’s own creations and/or their variety pack (one dozen) for just $24. Need a gift? Go for a gift certificate and choose from 5 different price options or give a box of bars that comes packaged in a gift box w/note.
Tuesday, December 21, 2010
Buffalo Trace Distillery Repairs Aging Warehouse
What used to be the site of where the mighty buffalo crossed over the Kentucky River is now the site of heavy cranes and lifts at Buffalo Trace Distillery this month as repairs are being made to Warehouse B, the oldest aging barrel warehouse on the property grounds.
Warehouse B, constructed in 1884, is a fine example of a brick aging warehouse. The walls are constructed of brick and mortar and the interior houses an extensive rick system made of heart pine, a favored wood for construction in that time period, but one that can’t be found today.
The aging warehouse stood strong for more than 120 years, until a tornado hit the structure in 2006 that caused significant damage. Fortunately the warehouse was empty at the time, but the north wall and the northwest corner of the roof were damaged.
Over the next few months, Warehouse B is undergoing repairs to rebuild it as it stood before it was damaged by the tornado. The purpose of the restoration is to bring the building back to the strength and stature it once held and to maintain the historical integrity of the Distillery as a whole.
The repair work, which started in October, includes the northwest corner of the roof, and rebuilding all the windows on the northwest wall utilizing as many existing components as possible. Windows on the remaining three walls will be reconstructed as necessary. Repairs to the mortar will be made with the same mortar recipe used by the original builders.
In order to keep the exterior of the warehouse with the same look as before the tornado, as much brick as possible will be salvaged. A steam heating system will also be added so temperature can be maintained inside the building to prevent condensation and the accumulation of moisture which will keep the structure from deteriorating.
The repairs are targeted to be complete by March 2011, weather permitting. Sullivan & Cozart Inc. of Louisville, Ky. is handling the repairs.
About Buffalo Trace
Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The distillery's rich distilling tradition dates back to 1787 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotrace.com.
Warehouse B, constructed in 1884, is a fine example of a brick aging warehouse. The walls are constructed of brick and mortar and the interior houses an extensive rick system made of heart pine, a favored wood for construction in that time period, but one that can’t be found today.
The aging warehouse stood strong for more than 120 years, until a tornado hit the structure in 2006 that caused significant damage. Fortunately the warehouse was empty at the time, but the north wall and the northwest corner of the roof were damaged.
Over the next few months, Warehouse B is undergoing repairs to rebuild it as it stood before it was damaged by the tornado. The purpose of the restoration is to bring the building back to the strength and stature it once held and to maintain the historical integrity of the Distillery as a whole.
The repair work, which started in October, includes the northwest corner of the roof, and rebuilding all the windows on the northwest wall utilizing as many existing components as possible. Windows on the remaining three walls will be reconstructed as necessary. Repairs to the mortar will be made with the same mortar recipe used by the original builders.
In order to keep the exterior of the warehouse with the same look as before the tornado, as much brick as possible will be salvaged. A steam heating system will also be added so temperature can be maintained inside the building to prevent condensation and the accumulation of moisture which will keep the structure from deteriorating.
The repairs are targeted to be complete by March 2011, weather permitting. Sullivan & Cozart Inc. of Louisville, Ky. is handling the repairs.
About Buffalo Trace
Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The distillery's rich distilling tradition dates back to 1787 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotrace.com.
Chase Vodka chooses Pelican Brands to conquer the US
Chase distillery, from Herefordshire, has appointed Pelican Brands to market its unique range of spirits in the US.
Chase - who won the the accolade of the “World’s Best Vodka” at the globally renowned San Francisco World Spirits Competition this year - has identified the US as potentially its largest growth area and Pelican are predicting that Chase Vodka will become a $100 million brand.
“We all know just how tough the vodka market is but there is always room for a brand made with genuine care and attention. Chase Vodka needs no hype – just taste it and you will know why it’s been voted the World’s best,” said Don C. Hammond, President of Pelican Brands.
The Chase distillery is housed in a converted hop kiln barn surrounded by acres of rolling fields of potatoes, apple orchards and grazing Herefordshire cattle.
The first bottle of Chase English Potato Vodka was launched on April Fools’ Day 2008 and took two years in the making. It was the first and still remains the only English potato vodka in the world. It’s made from potatoes grown on William’s farm in Herefordshire from the varieties Lady Claire and Lady Rosetta.
J. Smoke Wallin, Chairman of Pelican Brands, said, “We are building a very exciting and powerful portfolio of spirit brands and the opportunity to partner with the ‘World’s Best’ vodka was too good to miss. More important than the award is the deep integrity and care with which Chase brands are made.”
“Pelican Brands offers drinks’ importers a different way of supporting and driving their brands. We offer a customer and consumer focused approach, combined with world class brand strategy expertise.”
“We nurture every brand on an individual basis; we don’t try and apply a “one-size-fits-all” solution for every brand. We use in-depth consumer insight to define the brand strategy, not our own pre-conceived ideas.”
Chase - who won the the accolade of the “World’s Best Vodka” at the globally renowned San Francisco World Spirits Competition this year - has identified the US as potentially its largest growth area and Pelican are predicting that Chase Vodka will become a $100 million brand.
“We all know just how tough the vodka market is but there is always room for a brand made with genuine care and attention. Chase Vodka needs no hype – just taste it and you will know why it’s been voted the World’s best,” said Don C. Hammond, President of Pelican Brands.
The Chase distillery is housed in a converted hop kiln barn surrounded by acres of rolling fields of potatoes, apple orchards and grazing Herefordshire cattle.
The first bottle of Chase English Potato Vodka was launched on April Fools’ Day 2008 and took two years in the making. It was the first and still remains the only English potato vodka in the world. It’s made from potatoes grown on William’s farm in Herefordshire from the varieties Lady Claire and Lady Rosetta.
J. Smoke Wallin, Chairman of Pelican Brands, said, “We are building a very exciting and powerful portfolio of spirit brands and the opportunity to partner with the ‘World’s Best’ vodka was too good to miss. More important than the award is the deep integrity and care with which Chase brands are made.”
“Pelican Brands offers drinks’ importers a different way of supporting and driving their brands. We offer a customer and consumer focused approach, combined with world class brand strategy expertise.”
“We nurture every brand on an individual basis; we don’t try and apply a “one-size-fits-all” solution for every brand. We use in-depth consumer insight to define the brand strategy, not our own pre-conceived ideas.”
Friday, December 17, 2010
Save the Date: IHOP's Free Pancake Giveaway Returns March 1, 2011
IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, has announced plans to serve free pancakes as part of the company’s philanthropic National Pancake Day on Tuesday, March 1, 2011. Planned as a celebration of friends, family and community, IHOP hopes the program in 2011 will raise $2.3 million for Children’s Miracle Network Hospitals, a charity that raises funds for 170 children’s hospitals, as well as other worthy local causes.
More than 1,500 IHOP restaurants throughout the United States will invite guests to enjoy a free short stack of IHOP’s signature buttermilk pancakes from 7 a.m. to 10 p.m. as part of the sixth annual National Pancake Day. Guests are invited to donate what they would have paid for the free pancakes, or more, to Children’s Miracle Network Hospitals or other worthy causes.
"IHOP’s National Pancake Day has become a highly anticipated annual event in communities throughout the United States, and provides our guests a fun opportunity to support the efforts of Children's Miracle Network Hospitals and other local charities," said Jean Birch, IHOP’s president. "Last year, we surpassed our goal of raising $5 million in our first five years, and this year we are raising the bar again with our most ambitious fundraising goal to date.”
Additionally, Children’s Miracle Network Hospitals “Miracle Balloons” will be sold for $1 and $5 each and will be personalized and displayed at participating IHOP restaurants from February 1 through March 1, 2011. Miracle Balloons offer guests an additional way to show their support of Children’s Miracle Network Hospitals and contribute to the IHOP National Pancake Day fundraising effort.
Since the inception of its National Pancake Day in 2006, IHOP has raised more than $5.35 million to support charities in the communities in which it operates. In 2010 alone, IHOP served more than four million free pancakes and raised over $2.1 million in support of Children’s Miracle Network Hospitals and other local charities.
For more information about IHOP’s National Pancake Day, or to learn more about Children’s Miracle Network Hospitals and make an online donation, visit www.ihoppancakeday.com.
ABOUT CHILDREN'S MIRACLE NETWORK HOSPITALS Children’s Miracle Network Hospitals® raises funds for 170 children’s hospitals across North America, which, in turn, use the money where it’s needed the most. When a donation is given it stays in the community, ensuring that every dollar is helping local kids. Since 1983, Children’s Miracle Network Hospitals has raised more than $4 billion, most of it $1 at a time. These donations have gone to support research and training, purchase equipment, and pay for uncompensated care, all in support of our mission to save and improve the lives of as many children as possible. Learn more at CMNHosptials.org.
ABOUT IHOP
For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2010, there were 1,483 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
Editors Note: Pancake Day is a tradition that dates back several centuries to when the English prepped for fasting during Lent. Strict rules prohibited the eating of all dairy products during Lent, so pancakes were made to use up the supply of eggs, milk, butter and other dairy products…hence the name Pancake Tuesday, or Shrove Tuesday. In 2011, IHOP’s National Pancake Day will come one week early, as the popular annual campaign has evolved into a month-long celebration that takes place during the month of February. It will culminate with the free flapjack giveaway on March 1.
More than 1,500 IHOP restaurants throughout the United States will invite guests to enjoy a free short stack of IHOP’s signature buttermilk pancakes from 7 a.m. to 10 p.m. as part of the sixth annual National Pancake Day. Guests are invited to donate what they would have paid for the free pancakes, or more, to Children’s Miracle Network Hospitals or other worthy causes.
"IHOP’s National Pancake Day has become a highly anticipated annual event in communities throughout the United States, and provides our guests a fun opportunity to support the efforts of Children's Miracle Network Hospitals and other local charities," said Jean Birch, IHOP’s president. "Last year, we surpassed our goal of raising $5 million in our first five years, and this year we are raising the bar again with our most ambitious fundraising goal to date.”
Additionally, Children’s Miracle Network Hospitals “Miracle Balloons” will be sold for $1 and $5 each and will be personalized and displayed at participating IHOP restaurants from February 1 through March 1, 2011. Miracle Balloons offer guests an additional way to show their support of Children’s Miracle Network Hospitals and contribute to the IHOP National Pancake Day fundraising effort.
Since the inception of its National Pancake Day in 2006, IHOP has raised more than $5.35 million to support charities in the communities in which it operates. In 2010 alone, IHOP served more than four million free pancakes and raised over $2.1 million in support of Children’s Miracle Network Hospitals and other local charities.
For more information about IHOP’s National Pancake Day, or to learn more about Children’s Miracle Network Hospitals and make an online donation, visit www.ihoppancakeday.com.
ABOUT CHILDREN'S MIRACLE NETWORK HOSPITALS Children’s Miracle Network Hospitals® raises funds for 170 children’s hospitals across North America, which, in turn, use the money where it’s needed the most. When a donation is given it stays in the community, ensuring that every dollar is helping local kids. Since 1983, Children’s Miracle Network Hospitals has raised more than $4 billion, most of it $1 at a time. These donations have gone to support research and training, purchase equipment, and pay for uncompensated care, all in support of our mission to save and improve the lives of as many children as possible. Learn more at CMNHosptials.org.
ABOUT IHOP
For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2010, there were 1,483 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
Editors Note: Pancake Day is a tradition that dates back several centuries to when the English prepped for fasting during Lent. Strict rules prohibited the eating of all dairy products during Lent, so pancakes were made to use up the supply of eggs, milk, butter and other dairy products…hence the name Pancake Tuesday, or Shrove Tuesday. In 2011, IHOP’s National Pancake Day will come one week early, as the popular annual campaign has evolved into a month-long celebration that takes place during the month of February. It will culminate with the free flapjack giveaway on March 1.
Free Family got milk? Event in Cincinnati
The national Milk Mustache got milk? Campaign is bringing the “Pour One More” event to Cincinnati to encourage moms to build strong families and close America’s nutrient gap with milk. The campaign will host a free, interactive event on Thursday, January 13 from 11 a.m. - 2 p.m. at Cincinnati Museum Center.
At the event, local families can:
Receive FREE fat free or lowfat servings of milk from local dairies Kroger and H. Meyer Dairy
Get personalized nutritional advice from a registered dietitian
Pose for their very own Milk Mustache phot
Date: Thursday, January, 13, 2011
Location: Cincinnati Museum Center (1301 Western Ave. Cincinnati 45203
Time: 11 a.m. - 2 p.m.
Cost: FREE
At the event, local families can:
Receive FREE fat free or lowfat servings of milk from local dairies Kroger and H. Meyer Dairy
Get personalized nutritional advice from a registered dietitian
Pose for their very own Milk Mustache phot
Date: Thursday, January, 13, 2011
Location: Cincinnati Museum Center (1301 Western Ave. Cincinnati 45203
Time: 11 a.m. - 2 p.m.
Cost: FREE
Thursday, December 16, 2010
The Chocolate Library, New York
Just in time for the holiday season, The Chocolate Library is now open in New York City's East Village at 111 St. Mark's Place, between First Avenue and Avenue A. Featuring hard-to-find artisanal confections from chocolatiers across the United States, Belgium, Switzerland, France, Italy and other countries renowned for chocolate-making, The Chocolate Library is a one-stop shop for chocolate lovers looking for a stellar selection of their favorite sweets.
Organized by country and brand, The Chocolate Library offers an array of holiday gift options, including gorgeous gift boxes from Belgium's Neuhaus, Sweden's Fika, California's Jer's, Florida's William Dean Chocolates and New York's own Payard and Xocolatti. Beautifully-wrapped stocking stuffer options include gift bags from Luxembourg's Genaveh, Long Island-based label Gotta Eat Sweet's truffle & brownie Truffipops and France's Aux Anysetiers du Roy fondues. A 10% discount is available to corporate clients through the end of the year.
Satisfying every kind of palate year-round, The Chocolate Library offers excellent chocolate selections suitable for special diets. Ecuador's delectable Pacari bars are certified Kosher Parve and come in imaginative flavors like Andean blueberry, lemongrass, salt & cacao nibs and a fabulous 100% raw bar. France's high quality Guy Roux chocolates are sugar-free and New York's Dina's Organic Chocolates are gluten-free, while local chocolatier Gnosis makes handmade raw vegan chocolate bars in flavors like pomegranate acai and aphrodisia.
The Chocolate Library owners Byron Bennett and Sharon Torregrossa currently carries 36 brands from 10 countries, with plans to add another 70 gourmet brands from across South and North America and Europe to shelves by Valentine's Day. The Chocolate Library will soon include a touch screen information kiosk, where customers can learn more about their chocolate's cacao contents, ingredient sourcing and tasting notes. In addition, The Chocolate Library plans to install a mix-and-match table, where customers can create boxes of sinfully sublime sweets of their own choosing. A full slate of in-store events including chocolate tastings and wine pairings will begin later this winter. Bennett, a long-time East Village resident and a founding partner of the neighborhood's destination wine shop, Discovery Wines, is also looking to expand The Chocolate Library to other locations.
"We've only been open for two weeks and are already amazed by the reception. Chocolate is the ultimate comfort food. It's something people turn to when times are good or bad," said Bennett, a graduate of the University of Pennsylvania's Wharton School. "We're happy to be the purveyors of a product that brings joy to people's lives every day."
The Chocolate Library is currently registered as Chocolate 101, Inc., while Bennett appeals a ruling from the New York State Department of Education's Division of Library Development about the use of the word "library" in his store's name. Due to a clause in New York Education Law 216, use of the word "library" is now regulated.
For photos, please contact Eva Dilmanian at 646.675.8550 or eva@buzzwordpr.com. Follow The Chocolate Library at www.facebookcom/thechocolatelibrary and www.twitter.com/choclib. A web site will soon be posted at www.chocolatelib.com.
Organized by country and brand, The Chocolate Library offers an array of holiday gift options, including gorgeous gift boxes from Belgium's Neuhaus, Sweden's Fika, California's Jer's, Florida's William Dean Chocolates and New York's own Payard and Xocolatti. Beautifully-wrapped stocking stuffer options include gift bags from Luxembourg's Genaveh, Long Island-based label Gotta Eat Sweet's truffle & brownie Truffipops and France's Aux Anysetiers du Roy fondues. A 10% discount is available to corporate clients through the end of the year.
Satisfying every kind of palate year-round, The Chocolate Library offers excellent chocolate selections suitable for special diets. Ecuador's delectable Pacari bars are certified Kosher Parve and come in imaginative flavors like Andean blueberry, lemongrass, salt & cacao nibs and a fabulous 100% raw bar. France's high quality Guy Roux chocolates are sugar-free and New York's Dina's Organic Chocolates are gluten-free, while local chocolatier Gnosis makes handmade raw vegan chocolate bars in flavors like pomegranate acai and aphrodisia.
The Chocolate Library owners Byron Bennett and Sharon Torregrossa currently carries 36 brands from 10 countries, with plans to add another 70 gourmet brands from across South and North America and Europe to shelves by Valentine's Day. The Chocolate Library will soon include a touch screen information kiosk, where customers can learn more about their chocolate's cacao contents, ingredient sourcing and tasting notes. In addition, The Chocolate Library plans to install a mix-and-match table, where customers can create boxes of sinfully sublime sweets of their own choosing. A full slate of in-store events including chocolate tastings and wine pairings will begin later this winter. Bennett, a long-time East Village resident and a founding partner of the neighborhood's destination wine shop, Discovery Wines, is also looking to expand The Chocolate Library to other locations.
"We've only been open for two weeks and are already amazed by the reception. Chocolate is the ultimate comfort food. It's something people turn to when times are good or bad," said Bennett, a graduate of the University of Pennsylvania's Wharton School. "We're happy to be the purveyors of a product that brings joy to people's lives every day."
The Chocolate Library is currently registered as Chocolate 101, Inc., while Bennett appeals a ruling from the New York State Department of Education's Division of Library Development about the use of the word "library" in his store's name. Due to a clause in New York Education Law 216, use of the word "library" is now regulated.
For photos, please contact Eva Dilmanian at 646.675.8550 or eva@buzzwordpr.com. Follow The Chocolate Library at www.facebookcom/thechocolatelibrary and www.twitter.com/choclib. A web site will soon be posted at www.chocolatelib.com.
Wine Glasses for the Un-Plain Jane
Lani Designs hand-painted glassware is for those who prefer bold over blah. They inspire fun times with good friends, and can turn an ordinary get together or date night with a DVD into something special!
Every single glass is painted by hand, by a real person, from memory – no stencils. They’re then dried and fired in a design studio in Philly led by president and creative director Kristy Peters. Most hand-painted glasses are mass produced overseas, or have some aspect of the manufacturing done in bulk. Not Lani. When you buy wine glasses from Lani, you are getting something beautifully handmade by artists in the USA who love what they do… and it shows in the quality.
Just like every woman adds her own personality to this world, every Lani glass is given a name because it too comes with a personality. There’s the Vivian (for the lady who tends to her blue-ribbon rosebushes but can't use a computer to save her life), the Maxine (for the woman who would remember to bring the good gin to a tailgate), and the Joy (for she who schedules her weekly pedi appts a year in advance). And dozens more. In fact, the Lani site is so enjoyable to browse through because they offer categories to choose your theme: Spring Fling, Garden Party, Let’s Get Graphic, Daring Damask, Beachy Keen and Happenin’ Holidays.
Customers can choose from Balloon Red Wine Glasses, Twisted Stem Glasses, Martini Glasses, and Champagne Glasses – as well as great gift sets. Best part: Lani glassware is scratch resistant, uses non-toxic paint, fade-proof color, and is top rack dishwasher safe. They will last!
Website is www.LaniDesigns.com
Every single glass is painted by hand, by a real person, from memory – no stencils. They’re then dried and fired in a design studio in Philly led by president and creative director Kristy Peters. Most hand-painted glasses are mass produced overseas, or have some aspect of the manufacturing done in bulk. Not Lani. When you buy wine glasses from Lani, you are getting something beautifully handmade by artists in the USA who love what they do… and it shows in the quality.
Just like every woman adds her own personality to this world, every Lani glass is given a name because it too comes with a personality. There’s the Vivian (for the lady who tends to her blue-ribbon rosebushes but can't use a computer to save her life), the Maxine (for the woman who would remember to bring the good gin to a tailgate), and the Joy (for she who schedules her weekly pedi appts a year in advance). And dozens more. In fact, the Lani site is so enjoyable to browse through because they offer categories to choose your theme: Spring Fling, Garden Party, Let’s Get Graphic, Daring Damask, Beachy Keen and Happenin’ Holidays.
Customers can choose from Balloon Red Wine Glasses, Twisted Stem Glasses, Martini Glasses, and Champagne Glasses – as well as great gift sets. Best part: Lani glassware is scratch resistant, uses non-toxic paint, fade-proof color, and is top rack dishwasher safe. They will last!
Website is www.LaniDesigns.com
Wednesday, December 15, 2010
Sauvignon Blanc that Raises Money for Heart Research
Ehlers Estate is a unique winery because it is held in trust by the Leducq Foundation, a highly-regarded non-profit organization in Paris that has given $187 million in grants to international cardiovascular researchers in 16 countries over the last 11 years. One hundred per cent of the proceeds from the sale of Ehlers Estate wines goes back to the Leducq Foundation and funds these research grants.
Ehlers Estate is a charming 43-acre estate extending from the historic stone winery built by Bernard Ehlers in 1886. Winemaker Kevin Morrisey produces fewer than 8,000 cases of wine each year – all organically farmed, using biodynamic practices.
Morrisey describes his Sauvignon Blanc as “a very crisp, complex, terroir-driven Sauvignon Blanc, made in the classic Sancerre style – very ‘minerally.’ It’s uncluttered and doesn’t show the winemaker’s stamp – just fruit.” Morrisey only plants four acres of Sauvignon Blanc at Ehlers Estate – and because of the uncharacteristic weather in Napa Valley in 2010, he will only have 600 cases of Sauvignon Blanc to release in April, making the 2010 vintage one that will be cherished by wine enthusiasts. Ehlers Estate Sauvignon Blanc is $28/bottle and the 2009 vintage is currently available at specialty shops across the country or online at www.EhlersEstate.com It is the ideal wine to serve at spring and summer celebrations such as Easter, Mother’s Day brunch and graduation parties.
Ehlers Estate is a charming 43-acre estate extending from the historic stone winery built by Bernard Ehlers in 1886. Winemaker Kevin Morrisey produces fewer than 8,000 cases of wine each year – all organically farmed, using biodynamic practices.
Morrisey describes his Sauvignon Blanc as “a very crisp, complex, terroir-driven Sauvignon Blanc, made in the classic Sancerre style – very ‘minerally.’ It’s uncluttered and doesn’t show the winemaker’s stamp – just fruit.” Morrisey only plants four acres of Sauvignon Blanc at Ehlers Estate – and because of the uncharacteristic weather in Napa Valley in 2010, he will only have 600 cases of Sauvignon Blanc to release in April, making the 2010 vintage one that will be cherished by wine enthusiasts. Ehlers Estate Sauvignon Blanc is $28/bottle and the 2009 vintage is currently available at specialty shops across the country or online at www.EhlersEstate.com It is the ideal wine to serve at spring and summer celebrations such as Easter, Mother’s Day brunch and graduation parties.
Fresh Blueberries From Chile Recipe: Add Taste and Nutrient Boost to Traditional Cranberry Relish
Treat your family to a fabulous new twist on a classic holiday favorite. Give traditional cranberry relish a taste upgrade and nutrient boost by adding fragrant fresh blueberries to the mix
The holidays are a time to be grateful for abundance and thanks to a fresh supply of high quality blueberries from Chile, Americans now can enjoy this luscious antioxidant-rich super berry all winter long.
Make sure to make enough of this delectable tangy relish to transform your leftover turkey and ham sandwiches from mundane to marvelous. And while you're at it, spoon some relish into pretty glass jelly jars, tie a ribbon around the lids and take them around to the neighbors as a healthy homemade holiday gift.
Fresh Blueberry and Cranberry Relish
1 cup fresh blueberries
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, for about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.
Makes 12 1/4 cup servings
Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0
Serving suggestions:
Appetizer : serve with soft creamy Brie
Lunch: add to turkey or cream cheese sandwich
Dinner: holiday side with turkey or ham
Dessert: topping for vanilla ice cream, sorbet, or frozen yogurt.
The holidays are a time to be grateful for abundance and thanks to a fresh supply of high quality blueberries from Chile, Americans now can enjoy this luscious antioxidant-rich super berry all winter long.
Make sure to make enough of this delectable tangy relish to transform your leftover turkey and ham sandwiches from mundane to marvelous. And while you're at it, spoon some relish into pretty glass jelly jars, tie a ribbon around the lids and take them around to the neighbors as a healthy homemade holiday gift.
Fresh Blueberry and Cranberry Relish
1 cup fresh blueberries
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, for about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.
Makes 12 1/4 cup servings
Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0
Serving suggestions:
Appetizer : serve with soft creamy Brie
Lunch: add to turkey or cream cheese sandwich
Dinner: holiday side with turkey or ham
Dessert: topping for vanilla ice cream, sorbet, or frozen yogurt.
Thursday, December 9, 2010
2011 New Orleans Wine & Food Experience
Grab your fork and your corkscrew, the New Orleans Wine & Food Experience, which ranks in the Top 10 Food & Wine Destinations in the U.S. and fourth in the World according to the TripAdvisor Annual Travelers’ Choice Destination Awards, has announced plans are underway for the upcoming 2011 event. The five-day bacchanalia, which will take place May 24 – 28, features dozens of local chefs, many of whom are nationally known, and aims to place a spotlight on the region’s many indigenous ingredients. Thousands of wines and champagnes from over 175 wineries will be paired with food from more than 75 restaurants at various events throughout the extravaganza.
“The culinary power of our region is so outstanding that we want to showcase our chefs and our food for the world to see,” states incoming NOWFE President Kevin Kimball. “The Wine & Food Experience gives us the opportunity to do just that, while sharing a love of wine in our beloved city.” Each year NOWFE, a “perennial ‘Top Ten’ Wine and Food festival,” as noted in Wine Enthusiast, offers a wide variety of seminars and demonstrations hosted by local and visiting chefs, as well as world-renowned winemakers, allowing guests a rare opportunity to meet some of these industry insiders.
The 2011 event will kick off on Tuesday with the Ella Brennan Award Dinner & Live Auction, followed by wine dinners in some of New Orleans’ most notable restaurants on Wednesday, the traditional Royal Street Stroll and Vinola Tasting on Thursday, and culminating with Grand Tastings on Friday and Saturday. “NOWFE is a major tourism attraction for our city and as such we have a responsibility to host a wine and culinary experience like no other,” remarks Jamie Peckenpaugh, NOWFE’s new Executive Director. “I am excited about the programs we have planned; I believe everyone will find something to satisfy their tastes.”
Highlights of this year’s event include Chef John Folse, with renowned Chef Rick Tramonto, who will present a revolutionary take on Creole cuisine inspired by their new local venture; and special tastings from the Chianti Region presented by the Culinary School at Badia a Coltibuono.
Other featured seminars and events of the 2011 schedule include:
Effervescence Everyday: Discover world-class sparkling wines made in the Champagne method and see how they measure up.
Eat, Stay, Love: Join local chefs as they prepare culinary delights from their unique restaurants that just happen to be situated in hotels. The lovin’ is up to you.
Kindred Ingredients: Louisiana Crawfish and Rice seminar presented by Chef Donald Link (Cochon, Herbsaint, Cochon Butcher)
Honing your Craft: Forever change the way you think about serving and enjoying craft beer presented by Spiegelau & local brewmasters.
Bubbly Personalities: A comparison look at the Champagne House’s personal style and some of the Vintages they have created.
The New Orleans Wine & Food Experience is a non-profit organization. Proceeds from the 2010 event benefited the Louisiana Wildlife and Fisheries Foundation, The University of New Orleans, School of Hotel, Restaurant & Tourism Program, The Louisiana Restaurant Association Education Foundation’s ProStart Program, The John Folse Culinary Institute, Delgado Culinary Arts School, Cancer Crusaders, Girls First, New Orleans Center for the Creative Arts (NOCCA), Southern Animal Foundation (SAF), Coach Sean Payton’s Play It Forward Foundation, and Fore!Kids Foundation. NOWFE 2011 will be held May 24 – 28, 2011.
“The culinary power of our region is so outstanding that we want to showcase our chefs and our food for the world to see,” states incoming NOWFE President Kevin Kimball. “The Wine & Food Experience gives us the opportunity to do just that, while sharing a love of wine in our beloved city.” Each year NOWFE, a “perennial ‘Top Ten’ Wine and Food festival,” as noted in Wine Enthusiast, offers a wide variety of seminars and demonstrations hosted by local and visiting chefs, as well as world-renowned winemakers, allowing guests a rare opportunity to meet some of these industry insiders.
The 2011 event will kick off on Tuesday with the Ella Brennan Award Dinner & Live Auction, followed by wine dinners in some of New Orleans’ most notable restaurants on Wednesday, the traditional Royal Street Stroll and Vinola Tasting on Thursday, and culminating with Grand Tastings on Friday and Saturday. “NOWFE is a major tourism attraction for our city and as such we have a responsibility to host a wine and culinary experience like no other,” remarks Jamie Peckenpaugh, NOWFE’s new Executive Director. “I am excited about the programs we have planned; I believe everyone will find something to satisfy their tastes.”
Highlights of this year’s event include Chef John Folse, with renowned Chef Rick Tramonto, who will present a revolutionary take on Creole cuisine inspired by their new local venture; and special tastings from the Chianti Region presented by the Culinary School at Badia a Coltibuono.
Other featured seminars and events of the 2011 schedule include:
Effervescence Everyday: Discover world-class sparkling wines made in the Champagne method and see how they measure up.
Eat, Stay, Love: Join local chefs as they prepare culinary delights from their unique restaurants that just happen to be situated in hotels. The lovin’ is up to you.
Kindred Ingredients: Louisiana Crawfish and Rice seminar presented by Chef Donald Link (Cochon, Herbsaint, Cochon Butcher)
Honing your Craft: Forever change the way you think about serving and enjoying craft beer presented by Spiegelau & local brewmasters.
Bubbly Personalities: A comparison look at the Champagne House’s personal style and some of the Vintages they have created.
The New Orleans Wine & Food Experience is a non-profit organization. Proceeds from the 2010 event benefited the Louisiana Wildlife and Fisheries Foundation, The University of New Orleans, School of Hotel, Restaurant & Tourism Program, The Louisiana Restaurant Association Education Foundation’s ProStart Program, The John Folse Culinary Institute, Delgado Culinary Arts School, Cancer Crusaders, Girls First, New Orleans Center for the Creative Arts (NOCCA), Southern Animal Foundation (SAF), Coach Sean Payton’s Play It Forward Foundation, and Fore!Kids Foundation. NOWFE 2011 will be held May 24 – 28, 2011.
Wednesday, December 8, 2010
Eight O'Clock Coffee Gives Facebook Fans 8 Days Of Holiday Giveaways
America's favorite whole bean coffee has something special this month for its Facebook fans: 8 days of Holiday Giveaways! Starting December 8th (of course), Eight O'Clock Coffee will feature a different gift giveaway each day for 8 days. In addition to coffee-centric gifts, the giveaways will include offerings from Restaurant.com and Omaha Steaks. For more information, visit facebook.com/eightoclockcoffee to become a fan – and watch for details via the wall postings.
Tuesday, December 7, 2010
New winery opens in Harrison County, IN
Fast becoming pegged as a popular wine tour destination, Harrison County Indiana welcomes a fifth addition to the region's existing list of wineries offering tours and tastings. New to the area, Grateful Goat Vineyard and Winery joins popular Turtle Run Winery, Best Vineyards, Scout Mountain Winery and Indian Creek Winery, just in time for the holiday season. For complete information on area wineries and tours, and to order a free visitor’s guide, travelers can log on to www.thisisIndiana.org or call (888) 738-2137.
Located in Palmyra, IN, on West Palmyra Lake Road, owners John and Lindsay Fouts say their dream of opening a local winery was born several years ago.
“We began discussions and planning for the winery in 2003,” said John Fouts. “Once we re-located to Palmyra, we began putting the plans in to motion, planting our first acre of grapes in 2008. Then, in 2010 we planted another half acre. We plan to ultimately grow four to five acres of vineyards, " added Fouts.
Grateful Goat Vineyard and Winery is open Saturdays, noon to 8 p.m. and Sundays, 12:30 to 5:30 p.m. Private tastings are also offered by appointment. The winery focuses on producing premium quality wines in a relaxed atmosphere at affordable prices. Wine tasting is complimentary. The winery also has a small gift shop with a selection of local products including goat milk soap with specialty gourmet items.
Corydon visitors have embraced the popularity of the area's many wineries As a result, the region's wine producers launched a Winter Wine Walk, which kicked off in downtown Corydon, on Saturday, December 11. Guests are encouraged skip the mall madness and shop for unique gifts, taste and purchase wine by the bottle from Corydon's outstanding area wineries. However, wineries will offer tours, tastings and wine and other specialty items for sale well beyond the holidays, giving travelers a one-of-a-kind experience this winter.
In addition to the area’s memorable wineries, Corydon visitors enjoy a vast collection of sites and attractions, from the spectacular Marengo and Squire Boone caves, to nostalgic old-time ice cream parlors. The State Historic Site marks Corydon’s place as Indiana’s first capitol, while the Constitution Elm, a Civil War battlefield and tours of one of the nation’s oldest standing early African American schoolhouses fascinate visitors. Diverse dining and accommodations include a historic B&B, affordable modern hotels, country cafés and the world’s largest riverboat casino.
Located in Palmyra, IN, on West Palmyra Lake Road, owners John and Lindsay Fouts say their dream of opening a local winery was born several years ago.
“We began discussions and planning for the winery in 2003,” said John Fouts. “Once we re-located to Palmyra, we began putting the plans in to motion, planting our first acre of grapes in 2008. Then, in 2010 we planted another half acre. We plan to ultimately grow four to five acres of vineyards, " added Fouts.
Grateful Goat Vineyard and Winery is open Saturdays, noon to 8 p.m. and Sundays, 12:30 to 5:30 p.m. Private tastings are also offered by appointment. The winery focuses on producing premium quality wines in a relaxed atmosphere at affordable prices. Wine tasting is complimentary. The winery also has a small gift shop with a selection of local products including goat milk soap with specialty gourmet items.
Corydon visitors have embraced the popularity of the area's many wineries As a result, the region's wine producers launched a Winter Wine Walk, which kicked off in downtown Corydon, on Saturday, December 11. Guests are encouraged skip the mall madness and shop for unique gifts, taste and purchase wine by the bottle from Corydon's outstanding area wineries. However, wineries will offer tours, tastings and wine and other specialty items for sale well beyond the holidays, giving travelers a one-of-a-kind experience this winter.
In addition to the area’s memorable wineries, Corydon visitors enjoy a vast collection of sites and attractions, from the spectacular Marengo and Squire Boone caves, to nostalgic old-time ice cream parlors. The State Historic Site marks Corydon’s place as Indiana’s first capitol, while the Constitution Elm, a Civil War battlefield and tours of one of the nation’s oldest standing early African American schoolhouses fascinate visitors. Diverse dining and accommodations include a historic B&B, affordable modern hotels, country cafés and the world’s largest riverboat casino.
Monday, December 6, 2010
The Cook's Book Of Intense Flavors
Cooking is about creating maximum flavor. While technique is necessary for any recipe to hold its own, it is intense, rich and unexpected flavor that sets your senses and your taste buds tingling. Husband and wife cooking team Robert and Molly Krause, who have headed several successful restaurants, will share the insider secrets that got their restaurant, Krause Dining, on Food and Wine magazine’s 2008 list of “100 best" recipes, restaurants and wines.
THE COOK’S BOOK OF INTENSE FLAVORS (Fair Winds Press, October 2010, $19.99, hardback with color photos) will give the both the beginning and the advanced home chef a look inside the kitchen of the couple who is single handedly building an international food scene in Lawrence, Kansas. This one of a kind cookbook will make readers rethink the way they approach food, including:
Learning how to cook more innovatively by adding an unexpected note such cumin to a traditional flavor combination such as cinnamon and cocoa;
Cooking more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy; and
Getting more excitement from cooking as they taste how flavors shift and evolve during the cooking process.
THE COOK’S BOOK OF INTENSE FLAVORS contains 101 extraordinary combinations and accompanying recipes that show how to get the most flavor out of any ingredient--whether it’s an innovative twist on a classic pairing, flavor that is over-the-top decadent, or inspiration for the fresh asparagus from the farmer’s market or the balsamic vinegar in the pantry. It is an indispensable guide to every type of flavor combination from exotic and decadent to classics made exciting and modern.
Flavor combinations include:
Tomato + Cheese + Truffle
Fig + Apple + Anchovy
Orange + Saffron + Vanilla
Chocolate + Lime + Cream
Egg + Caviar + Chervil
About the Authors
Robert Krause received training at The Culinary Institute at Hyde Park, New York. He has been an entrepreneur in the food world for over 20 years, creating menus and executing food preparation for catered events, informal sandwich shops, and upscale gourmet dining. His restaurants have been featured in “The Kansas City Star” and listed as a #11 in the 2008 Food & Wine “100 Tastes to Try” issue. He operates two restaurants where he lives in Lawrence, Kansas with his wife Molly and their three daughters.
Molly Krause graduated from the University of Kansas. She trained for pastry work under her husband Robert, is the Executive Pastry Chef for their restaurants, and teaches cooking classes. She and Robert travel frequently with their family, cooking for clients in California, New York, and Europe.
* * *
THE COOK'S BOOK OF
INTENSE FLAVORS
101 Surprising Flavor Combinations and Extraordinary Recipes That Excite Your Palate and Pleasure Your Senses
by Robert and Molly Krause
Fair Winds Press
October 2010
Hardback; $26.00
ISBN: 978-1-59233-432-2
NOTE: We were fortune enough to see this book. It is enjoyable and a bit unconventional in it's take. A can't go wrong for the cooking foodie in your life this holiday season!
THE COOK’S BOOK OF INTENSE FLAVORS (Fair Winds Press, October 2010, $19.99, hardback with color photos) will give the both the beginning and the advanced home chef a look inside the kitchen of the couple who is single handedly building an international food scene in Lawrence, Kansas. This one of a kind cookbook will make readers rethink the way they approach food, including:
Learning how to cook more innovatively by adding an unexpected note such cumin to a traditional flavor combination such as cinnamon and cocoa;
Cooking more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy; and
Getting more excitement from cooking as they taste how flavors shift and evolve during the cooking process.
THE COOK’S BOOK OF INTENSE FLAVORS contains 101 extraordinary combinations and accompanying recipes that show how to get the most flavor out of any ingredient--whether it’s an innovative twist on a classic pairing, flavor that is over-the-top decadent, or inspiration for the fresh asparagus from the farmer’s market or the balsamic vinegar in the pantry. It is an indispensable guide to every type of flavor combination from exotic and decadent to classics made exciting and modern.
Flavor combinations include:
Tomato + Cheese + Truffle
Fig + Apple + Anchovy
Orange + Saffron + Vanilla
Chocolate + Lime + Cream
Egg + Caviar + Chervil
About the Authors
Robert Krause received training at The Culinary Institute at Hyde Park, New York. He has been an entrepreneur in the food world for over 20 years, creating menus and executing food preparation for catered events, informal sandwich shops, and upscale gourmet dining. His restaurants have been featured in “The Kansas City Star” and listed as a #11 in the 2008 Food & Wine “100 Tastes to Try” issue. He operates two restaurants where he lives in Lawrence, Kansas with his wife Molly and their three daughters.
Molly Krause graduated from the University of Kansas. She trained for pastry work under her husband Robert, is the Executive Pastry Chef for their restaurants, and teaches cooking classes. She and Robert travel frequently with their family, cooking for clients in California, New York, and Europe.
* * *
THE COOK'S BOOK OF
INTENSE FLAVORS
101 Surprising Flavor Combinations and Extraordinary Recipes That Excite Your Palate and Pleasure Your Senses
by Robert and Molly Krause
Fair Winds Press
October 2010
Hardback; $26.00
ISBN: 978-1-59233-432-2
NOTE: We were fortune enough to see this book. It is enjoyable and a bit unconventional in it's take. A can't go wrong for the cooking foodie in your life this holiday season!
Bengals' Terrell Owens announces nomination process to choose 81 Families to gift this Holiday season
GQ MAGAZINE PRESENTS "TERRELL OWENS" 81 CARES CELEBRITY BOWL & KICKS OFF NOMINATION SUBMISSION ANNOUNCEMENT TO FEED & GIFT 81 FAMILIES FOR THE HOLIDAYS
All proceeds from the event will aid the Greater Cincinnati Foundation to help feed & gift '81' families in need this holiday season.
NOMINATION SUBMISSION PROCESS FOR FAMILIES IN NEED
Terrell Owens asks families in need to submit nominations now until December 10th to 81families@terrellowens.com or fax to 214-593-1336. Please include a contact name, telephone number, why you feel the family should be chosen and what their needs are.
MONDAY, DECEMBER 6, 2010
AT STAR LANES ON THE LEVEE, ONE LEVEE WAY, NEWPORT, KY 41071
SPONSORS INCLUDE SWEETBREATH, TITLE WATER and CORONA
Cincinnati Bengals Wide Receiver & NFL ICON Terrell Owens proudly announces his first annual ‘81 Cares’ Celebrity Bowl event benefiting the Greater Cincinnati Foundation. Each year, Terrell has made a commitment to brighten the holidays for 81 families in his current city and this year he brings his 81 Cares mission to Cincinnati! The "81 Cares Celebrity Bowl" will feature a fun-filled night of bowling, live and silent auctions, raffle prizes and contests. Terrell will be joined by fellow Cincinnati Bengals teammates, celebrity guests, star athletes and other NFL legends. All proceeds from the event will aid the Greater Cincinnati Foundation to help feed '81' families in need this holiday season.
CONFIRMED CELEBRITY ARRIVALS:
Dhani Jones -TV show host, Bengals linebacker, Chad OchoCinco - Bengals WR, Actress & singer Adrienne Bailon
For more information regarding tickets:
http://social.trueanthem.com/terrellowens/
All proceeds from the event will aid the Greater Cincinnati Foundation to help feed & gift '81' families in need this holiday season.
NOMINATION SUBMISSION PROCESS FOR FAMILIES IN NEED
Terrell Owens asks families in need to submit nominations now until December 10th to 81families@terrellowens.com or fax to 214-593-1336. Please include a contact name, telephone number, why you feel the family should be chosen and what their needs are.
MONDAY, DECEMBER 6, 2010
AT STAR LANES ON THE LEVEE, ONE LEVEE WAY, NEWPORT, KY 41071
SPONSORS INCLUDE SWEETBREATH, TITLE WATER and CORONA
Cincinnati Bengals Wide Receiver & NFL ICON Terrell Owens proudly announces his first annual ‘81 Cares’ Celebrity Bowl event benefiting the Greater Cincinnati Foundation. Each year, Terrell has made a commitment to brighten the holidays for 81 families in his current city and this year he brings his 81 Cares mission to Cincinnati! The "81 Cares Celebrity Bowl" will feature a fun-filled night of bowling, live and silent auctions, raffle prizes and contests. Terrell will be joined by fellow Cincinnati Bengals teammates, celebrity guests, star athletes and other NFL legends. All proceeds from the event will aid the Greater Cincinnati Foundation to help feed '81' families in need this holiday season.
CONFIRMED CELEBRITY ARRIVALS:
Dhani Jones -TV show host, Bengals linebacker, Chad OchoCinco - Bengals WR, Actress & singer Adrienne Bailon
For more information regarding tickets:
http://social.trueanthem.com/terrellowens/
Wake Up Winter with Fresh Blueberry and Orange Yogurt Parfait
Hard getting the family up and at'em during these dark cold mornings? Lure them outof their warm beds with the promise of a summer beach party breakfast in the deep of winter. Although farm fields in America are frosted over, south of the equator in Chile, it's peak growing season. That means sweet summer fruits from Chile like blueberries are hitting our markets right now. So put on some Beach Boys tunes, spritz the air with coconut-scented room fragrance, drape your summer beach towels over the backs of the chairs, place some tropical-flavored drinks in a cooler and toss together this delectable fresh blueberry parfait. Juicy ripe blueberries team up with crisp granola and creamy orange low-fat yogurt for summer-hued layers of lusciousness. It's easy, it's healthy and best of all, it's a tasty treat of summer sweetness to brighten the darkest of winter days - at breakfast time or any time.
Image courtesy of the Chilean Fresh Fruit Association. Click to download.
Chilean Fresh Blueberry and Orange Yogurt Breakfast Parfait
1 cup granola
3 5oz. low fat orange yogurt cartons
4 cups fresh blueberries
Divide and layer ingredients into four glasses, starting with granola, blueberries then yogurt. Repeat. Garnish with fresh orange zest.
Great for breakfast or an afternoon snack.
Nutrients per serving:
Calories 302, calories from fat 36, fat 4gms, saturated fat 3gms, cholesterol 9mg, sodium61mg,dietary fiber 5gms, protein 6gms
Makes 4 - 2 cup servings
For more information please visit www.ChileanFruitOnline.com
Handling and Storage Tips
By the time you buy Chilean fresh blueberries in your grocery store, a great deal of care has already gone into maintaining its quality, freshness, and flavor. By continuing this process of proper care and handling at home, you'll get more pleasure out of every delicious bite!
Do not wash berries until ready-to-eat.
Use berries in fruit salads, pancakes, on top of ice cream or in classic pies or muffins.
To freeze berries, place them one layer deep on sheet pans, freeze, then place in freezer containers.
Image courtesy of the Chilean Fresh Fruit Association. Click to download.
Chilean Fresh Blueberry and Orange Yogurt Breakfast Parfait
1 cup granola
3 5oz. low fat orange yogurt cartons
4 cups fresh blueberries
Divide and layer ingredients into four glasses, starting with granola, blueberries then yogurt. Repeat. Garnish with fresh orange zest.
Great for breakfast or an afternoon snack.
Nutrients per serving:
Calories 302, calories from fat 36, fat 4gms, saturated fat 3gms, cholesterol 9mg, sodium61mg,dietary fiber 5gms, protein 6gms
Makes 4 - 2 cup servings
For more information please visit www.ChileanFruitOnline.com
Handling and Storage Tips
By the time you buy Chilean fresh blueberries in your grocery store, a great deal of care has already gone into maintaining its quality, freshness, and flavor. By continuing this process of proper care and handling at home, you'll get more pleasure out of every delicious bite!
Do not wash berries until ready-to-eat.
Use berries in fruit salads, pancakes, on top of ice cream or in classic pies or muffins.
To freeze berries, place them one layer deep on sheet pans, freeze, then place in freezer containers.
Win a cocktail reception at Morton's Cincinnati
Whether you're a food and wine aficionado or just love a good party, Morton's is the ultimate hotspot to unwind with good friends, appetizers and cocktails after the hectic holiday season.
Morton’s The Steakhouse Cincinnati is pleased to announce it is hosting a post-holiday contest, offering one lucky winner a complimentary, post-holiday cocktail reception for 10 people in Morton's bar. The reception includes several appetizers, including Smoked Salmon Pizza, Petite Filet Mignon Sandwiches and Crab Cake BLTs, plus one drink for each guest from a selected list.
The register-to-win contest begins today, Monday, December 6, and ends Friday, December 31. One winner from each Morton’s location will be randomly selected and notified during the week of January 10, 2011.
Guests can register to win at Morton's or directly at www.mortons.com/cheers
Morton’s The Steakhouse is located at 441 Vine Street. Dinner is served from 5:30 p.m. until 11 p.m. Monday through Saturday, and 5 p.m. until 10 p.m. on Sundays. For more information and reservations, please call 513-621-3111.
Morton’s The Steakhouse Cincinnati is pleased to announce it is hosting a post-holiday contest, offering one lucky winner a complimentary, post-holiday cocktail reception for 10 people in Morton's bar. The reception includes several appetizers, including Smoked Salmon Pizza, Petite Filet Mignon Sandwiches and Crab Cake BLTs, plus one drink for each guest from a selected list.
The register-to-win contest begins today, Monday, December 6, and ends Friday, December 31. One winner from each Morton’s location will be randomly selected and notified during the week of January 10, 2011.
Guests can register to win at Morton's or directly at www.mortons.com/cheers
Morton’s The Steakhouse is located at 441 Vine Street. Dinner is served from 5:30 p.m. until 11 p.m. Monday through Saturday, and 5 p.m. until 10 p.m. on Sundays. For more information and reservations, please call 513-621-3111.
Sexy Scent of Food
This Valentine’s Day, Lavanila presents The Healthy Fragrance in Vanilla Passion Fruit. Infused with natural aphrodisiacs, this sensual aroma is a crisp, tropical explosion of Passion Fruit, Guava and Peach Nectar steeped in warm base of sandalwood and Madagascar vanilla.
Created by master natural perfumers and backed by research, this love-attracting scent is uniquely infused with a romantic blend of powerful aphrodisiacs prized for their seductive properties:
Passion Fruit Oil: This round, dark purple fruit is native to Southern Brazil. With as many as 250 seeds inside, they are pressed to produce a refreshingly fragrant oil.
Aphrodisiac Oils (Blue Lotus, Clary Sage and Juniper Berry): Love-Attracting.
Blue Lotus: Extracted from the Egyptian Blue Lotus flower, this oil promotes balance between the mind, body, and soul, which can arouse the basic sexual instinct.
Clary Sage: A few exclusive oils can either imitate or stimulate a sexual hormone or mimic a human sexual odor. Extracted from an ancient European plant, the most famous of these is Clary Sage, which acts as an estrogen balancer for women.
Juniper Berry: Derived from the ripe berry of the juniper plant, this spicy and warm aroma creates the sensation of heat, increasing the chemicals that lead to sexual attraction.
Natural Technology: Long-Lasting. Replaces harmful phthalates with breakthrough natural science that uses marine derived molecules to lock in fragrance and anti-oxidants.
Goji Berries: Nourishes & Protects. An antioxidant-rich berry that is loaded with beta-carotene & Vitamins C, E, B1, B2, and B6.
Kakadu Plum: Nourishes & Conditions. An antioxidant-rich fruit with a Vitamin C concentration 500 times that of an orange by weight.
WHY IT’S HEALTHY: Unlike traditional fragrances, The Healthy Fragrance is made of 100% natural ingredients. Free of chemically laden alcohol, petrochemicals and phthalates, Lavanila uses timeless blends of pure essential oils, active botanicals and vita-rich technology for long-lasting, anti-oxidant rich fragrances bursting with beauty benefits.
WHAT IT COSTS: 1.7 oz - $58; 1oz - $39
WHERE TO FIND IT: Sephora, sephora.com, and lavanila.com
Created by master natural perfumers and backed by research, this love-attracting scent is uniquely infused with a romantic blend of powerful aphrodisiacs prized for their seductive properties:
Passion Fruit Oil: This round, dark purple fruit is native to Southern Brazil. With as many as 250 seeds inside, they are pressed to produce a refreshingly fragrant oil.
Aphrodisiac Oils (Blue Lotus, Clary Sage and Juniper Berry): Love-Attracting.
Blue Lotus: Extracted from the Egyptian Blue Lotus flower, this oil promotes balance between the mind, body, and soul, which can arouse the basic sexual instinct.
Clary Sage: A few exclusive oils can either imitate or stimulate a sexual hormone or mimic a human sexual odor. Extracted from an ancient European plant, the most famous of these is Clary Sage, which acts as an estrogen balancer for women.
Juniper Berry: Derived from the ripe berry of the juniper plant, this spicy and warm aroma creates the sensation of heat, increasing the chemicals that lead to sexual attraction.
Natural Technology: Long-Lasting. Replaces harmful phthalates with breakthrough natural science that uses marine derived molecules to lock in fragrance and anti-oxidants.
Goji Berries: Nourishes & Protects. An antioxidant-rich berry that is loaded with beta-carotene & Vitamins C, E, B1, B2, and B6.
Kakadu Plum: Nourishes & Conditions. An antioxidant-rich fruit with a Vitamin C concentration 500 times that of an orange by weight.
WHY IT’S HEALTHY: Unlike traditional fragrances, The Healthy Fragrance is made of 100% natural ingredients. Free of chemically laden alcohol, petrochemicals and phthalates, Lavanila uses timeless blends of pure essential oils, active botanicals and vita-rich technology for long-lasting, anti-oxidant rich fragrances bursting with beauty benefits.
WHAT IT COSTS: 1.7 oz - $58; 1oz - $39
WHERE TO FIND IT: Sephora, sephora.com, and lavanila.com
Friday, December 3, 2010
Expensive Taste Without The Expensive Price, Exclusiv Vodca Offers Exclusive Drink Recipes For The Holidays
Just in time for the holidays, the mixologists at Exclusiv Vodca - the vodka that’s made for royalty - have some tasty cocktail recipes that are sure to spice up your holidays and make them exclusively yours with an expensive taste without the expensive price, featuring seasonal ingredients such as apple cider, egg nog, cinnamon and caramel sauce.
Perfectly fitting for the holidays and sure to keep you warm is the Exclusiv Hot Cider. This delightfully delicious drink includes Hot Apple Cider (or Apple Juice), Buttershots Liqueur or Monin Caramel Syrup, and ground cinnamon topped with whipped cream and caramel sauce. Recommended to be served in a glass coffee mug.
An Exclusiv twist on everyone’s favorite holiday drink, the Exclusiv Egg Nog is sure to be a hit at your holiday gathering with B&B (Benedictine and Brandy), white crème de cacoa, very cold Egg Nog and garnished with a cinnamon stick.
Shake and pour Bailey’s, pear puree, cinnamon schnapps and a dash of honey into a martini glass, decorated with cinnamon and sugar on the room, and you’ll get the sweet taste of the Spiced Pear great for serving at holiday parties or New Year’s Eve parties.
The Dirty Russian is an old Russian favorite. Historically, vodka was consumed in Russia with pickled veggies called “zah-koos-kah” (food-casher). Ask any Russian and they will tell you that once or twice after a big party, they made themselves a drink with pickle brine instead of a Bloody Mary. This holiday season, the folks at Exclusiv Vodca suggest three different takes on the Dirty Russian to deal with the excesses of the season – Exclusiv Russian Gibson with dill pickle juice or brine, dry Vermouth and garnished with a pickle and onion skewer; and the Exclusiv Dirty Russian Martini with olive juice.
Exclusiv Citrus –Cranberry Punch, which can be made as a single drink served in a champagne flute or as a punch bowl, making it perfect for holiday and New Year’s Eve parties, with Limoncello, cranberry juice, and Ginger Ale.
The Exclusiv Southern Shore Iced Tea is sure to give your holiday party and New Year’s Eve party guests an extra kick with Blue Curaco, 5 hour energy bottle, a splash of Sour and a splash of cranberry juice, garnished in a pint glass with a lemon wedge.
From the gentle rolling wheat fields of Moldova, near the shores of the Black Sea, comes an escape reminiscent of icy mountain tops and crystal clear streams. What was once only for royalty and members of high society can now also be exclusively yours in New York, New Jersey, Connecticut and Florida. Escape there this holiday season with a special holiday mail-in rebate from Exclusiv Vodca with $5 off of 1.75l and $3 of 1l or 750ml through January 2011.
With its Russian heritage gifting the highest standards for the production of vodka, Exclusiv Vodca is truly a world-class vodka. This luxurious tasting spirit is made with only the highest quality winter wheat and the finest distilling process, giving it a sweeter, more polished taste without polishing techniques, just like the members of high society preferred over the course of history.
Described as, ”Clear. Subtle, creamy mocha aromas and flavors with hints of dried cherries and spice and a long, delicate cream and powdered sugar fade. Very smooth, tasty, and appealing,” it’s an expensive taste without the expensive price. Exclusiv Vodca is affordably priced at $20 for 1.75 liters - perfect for consumers who value quality and taste, and their wallet.
All recipes are created by Daniel Seelbinder for Exclusiv Vodca.
Exclusiv Hot Holiday Cider
1 1/2 oz Exclusiv Vodca
4 oz Hot Apple Cider or Apple Juice
1/2 oz Buttershots Liqueur or Monin Caramel Syrup
1 teaspoon ground cinnamon
Garnish with whipped cream and caramel sauce
Serve in a glass coffee mug
Exclusiv Egg Nog
1 1/2 oz Exclusiv Vodca
3/4 oz B & B
1/2 oz white creme de cacoa
3 oz Egg Nog (very cold)
Garnish with a cinnamon stick
SNIFTER with a 2-5 cubes of Ice
Spiced Pear
2 oz Exclusiv Vodca
1 oz Bailey’s
1/2 oz pear puree
1/4 oz cinnamon schnapps
Dash of honey
Shake and pour in a martini glass with a sugar/cinnamon rim
Exclusiv Russian Gibson
3 oz Exclusiv Vodca
3/4 oz Claussen dill pickle Juice/Brine ( I think people will accept pickle juice over pickle brine)
1/4 oz Dry Vermouth
Garnish with a pickle and onion skewer
Exclusiv Dirty Russian Martini
3 oz Exclusiv Vodca
1/2 oz Claussen dill pickle Juice/Brine
1/2 oz Olive Juice
1/4 oz Dry Vermouth
Garnish with a pickle and olive skewer
Exclusiv Citrus-Cranberry Punch
1 oz Exclusiv Citrus Vodca
1/2 oz Limoncello
1 oz cranberry juice
Fill with Ginger Ale
Serve in a champagne flute or punch bowl
Exclusiv Southern Shore Iced Tea
3 oz Exclusiv Vodka (classic or citrus)
1 oz Blue Curacao
1 oz 5 hour energy berry (half bottle)
Splash Sour
Splash cranberry juice
Lemon wedge
Serve in a pint glass
Perfectly fitting for the holidays and sure to keep you warm is the Exclusiv Hot Cider. This delightfully delicious drink includes Hot Apple Cider (or Apple Juice), Buttershots Liqueur or Monin Caramel Syrup, and ground cinnamon topped with whipped cream and caramel sauce. Recommended to be served in a glass coffee mug.
An Exclusiv twist on everyone’s favorite holiday drink, the Exclusiv Egg Nog is sure to be a hit at your holiday gathering with B&B (Benedictine and Brandy), white crème de cacoa, very cold Egg Nog and garnished with a cinnamon stick.
Shake and pour Bailey’s, pear puree, cinnamon schnapps and a dash of honey into a martini glass, decorated with cinnamon and sugar on the room, and you’ll get the sweet taste of the Spiced Pear great for serving at holiday parties or New Year’s Eve parties.
The Dirty Russian is an old Russian favorite. Historically, vodka was consumed in Russia with pickled veggies called “zah-koos-kah” (food-casher). Ask any Russian and they will tell you that once or twice after a big party, they made themselves a drink with pickle brine instead of a Bloody Mary. This holiday season, the folks at Exclusiv Vodca suggest three different takes on the Dirty Russian to deal with the excesses of the season – Exclusiv Russian Gibson with dill pickle juice or brine, dry Vermouth and garnished with a pickle and onion skewer; and the Exclusiv Dirty Russian Martini with olive juice.
Exclusiv Citrus –Cranberry Punch, which can be made as a single drink served in a champagne flute or as a punch bowl, making it perfect for holiday and New Year’s Eve parties, with Limoncello, cranberry juice, and Ginger Ale.
The Exclusiv Southern Shore Iced Tea is sure to give your holiday party and New Year’s Eve party guests an extra kick with Blue Curaco, 5 hour energy bottle, a splash of Sour and a splash of cranberry juice, garnished in a pint glass with a lemon wedge.
From the gentle rolling wheat fields of Moldova, near the shores of the Black Sea, comes an escape reminiscent of icy mountain tops and crystal clear streams. What was once only for royalty and members of high society can now also be exclusively yours in New York, New Jersey, Connecticut and Florida. Escape there this holiday season with a special holiday mail-in rebate from Exclusiv Vodca with $5 off of 1.75l and $3 of 1l or 750ml through January 2011.
With its Russian heritage gifting the highest standards for the production of vodka, Exclusiv Vodca is truly a world-class vodka. This luxurious tasting spirit is made with only the highest quality winter wheat and the finest distilling process, giving it a sweeter, more polished taste without polishing techniques, just like the members of high society preferred over the course of history.
Described as, ”Clear. Subtle, creamy mocha aromas and flavors with hints of dried cherries and spice and a long, delicate cream and powdered sugar fade. Very smooth, tasty, and appealing,” it’s an expensive taste without the expensive price. Exclusiv Vodca is affordably priced at $20 for 1.75 liters - perfect for consumers who value quality and taste, and their wallet.
All recipes are created by Daniel Seelbinder for Exclusiv Vodca.
Exclusiv Hot Holiday Cider
1 1/2 oz Exclusiv Vodca
4 oz Hot Apple Cider or Apple Juice
1/2 oz Buttershots Liqueur or Monin Caramel Syrup
1 teaspoon ground cinnamon
Garnish with whipped cream and caramel sauce
Serve in a glass coffee mug
Exclusiv Egg Nog
1 1/2 oz Exclusiv Vodca
3/4 oz B & B
1/2 oz white creme de cacoa
3 oz Egg Nog (very cold)
Garnish with a cinnamon stick
SNIFTER with a 2-5 cubes of Ice
Spiced Pear
2 oz Exclusiv Vodca
1 oz Bailey’s
1/2 oz pear puree
1/4 oz cinnamon schnapps
Dash of honey
Shake and pour in a martini glass with a sugar/cinnamon rim
Exclusiv Russian Gibson
3 oz Exclusiv Vodca
3/4 oz Claussen dill pickle Juice/Brine ( I think people will accept pickle juice over pickle brine)
1/4 oz Dry Vermouth
Garnish with a pickle and onion skewer
Exclusiv Dirty Russian Martini
3 oz Exclusiv Vodca
1/2 oz Claussen dill pickle Juice/Brine
1/2 oz Olive Juice
1/4 oz Dry Vermouth
Garnish with a pickle and olive skewer
Exclusiv Citrus-Cranberry Punch
1 oz Exclusiv Citrus Vodca
1/2 oz Limoncello
1 oz cranberry juice
Fill with Ginger Ale
Serve in a champagne flute or punch bowl
Exclusiv Southern Shore Iced Tea
3 oz Exclusiv Vodka (classic or citrus)
1 oz Blue Curacao
1 oz 5 hour energy berry (half bottle)
Splash Sour
Splash cranberry juice
Lemon wedge
Serve in a pint glass
Thursday, December 2, 2010
Police & Firefighters offered gift from Cincinnati Restaurant: “1/2 off with a badge”
Amidst word regarding the budget crisis in the City of Cincinnati, proposed layoffs in the police and fire departments have Mainstay Rock Bar tapping into their holiday spirit.
Mainstay Rock Bar, located in downtown Cincinnati is offering ‘those with a badge’ special solace in the midst of the holiday season- offering free food on Mondays and ½ off food for all police officers and firefighters for the remainder of the year, when they ‘show their badge’. (For those in the industry directly affected with a layoff the discount will be extended for a period of 45 days, starting today.)
“The struggles the firemen are facing hit very close to home for me. My father-in-law, brother-in-law, and other family members are all Kentucky firemen. This is just our (Mainstay’s) way to say we support you,” commented Travis French, Partner at Mainstay.
Cuts in the amounts of $16 million dollars on behalf of the police department and $11 million for the fire department are proposed amidst the budget crises for the City of Cincinnati fiscal 2011 year.
Josh Heuser also a Partner commented, “My wish is that more restaurants will see this as a way to show thanks to these courageous individuals who continually hit the ground running to protect our community.”
Restaurants wishing to participate in ‘1/2 off with a badge’ can post inquiries on the Mainstay Rock Bar Facebook page – a Mainstay representative will follow up accordingly.
Go to: http://www.facebook.com/home.php?#!/mainstayrockbarcincinnati
ABOUT MAINSTAY ROCK BAR:
Mainstay Rock Bar is located at 301 West 5th Street, Cincinnati OH 45202. Hours of operation Monday – Friday: 4 p.m. – 2 a.m., Saturday & Sunday 12 p.m. – 2 a.m. For more information please go to: http://www.mainstayrockbar.com.
Mainstay Rock Bar, located in downtown Cincinnati is offering ‘those with a badge’ special solace in the midst of the holiday season- offering free food on Mondays and ½ off food for all police officers and firefighters for the remainder of the year, when they ‘show their badge’. (For those in the industry directly affected with a layoff the discount will be extended for a period of 45 days, starting today.)
“The struggles the firemen are facing hit very close to home for me. My father-in-law, brother-in-law, and other family members are all Kentucky firemen. This is just our (Mainstay’s) way to say we support you,” commented Travis French, Partner at Mainstay.
Cuts in the amounts of $16 million dollars on behalf of the police department and $11 million for the fire department are proposed amidst the budget crises for the City of Cincinnati fiscal 2011 year.
Josh Heuser also a Partner commented, “My wish is that more restaurants will see this as a way to show thanks to these courageous individuals who continually hit the ground running to protect our community.”
Restaurants wishing to participate in ‘1/2 off with a badge’ can post inquiries on the Mainstay Rock Bar Facebook page – a Mainstay representative will follow up accordingly.
Go to: http://www.facebook.com/home.php?#!/mainstayrockbarcincinnati
ABOUT MAINSTAY ROCK BAR:
Mainstay Rock Bar is located at 301 West 5th Street, Cincinnati OH 45202. Hours of operation Monday – Friday: 4 p.m. – 2 a.m., Saturday & Sunday 12 p.m. – 2 a.m. For more information please go to: http://www.mainstayrockbar.com.
Wednesday, December 1, 2010
Bite-Sized Morsels and Tasty Tidbits from the Restaurants at The Forum Shops at Caesars in Las Vegas
The Forum Shops at Caesars has long been distinguished for its eclectic collection of restaurants and unique eating options in addition to its plentiful roster of world-renowned retailers from around the world. With 15 distinct experiences to choose from, dining at The Forum Shops is something to be thankful for this November.
JOE’S SEAFOOD, PRIME STEAK & STONE CRAB
Locals and Las Vegas visitors rejoice this holiday season. Joe’s Seafood, Prime Steak & Stone Crab has been long considered a holiday favorite amongst both, a rare feat in a city with dozens and dozens of dining options. This holiday season, find out what all of the talk is about. Joe’s Stone Crab is keeping to tradition by offering its holiday pies. For more than 90 years, Joe’s homemade pies have been a hit. Joe’s “Pies for the Holidays” include Key Lime, Sweet Potato Pecan, Chocolate Fudge, Banana Cream Pie with Foster Sauce, Pumpkin Chiffon, Old-Fashioned Apple, Boston Crème, Havana Dream, Peanut Butter Pie with Hot Fudge and Coconut Crème. All pies are $29.95 and feed eight to 12 people.*
For more information or place a reservation or order, call (702) 792-9222.
*Orders must be received 24 hours in advance of pick-up as they are baked to ensure quality and freshness.
THE FORUM SHOPS AT CAESARS RESTAURANTS (In alphabetical order)
BOA Steakhouse
BOA Steakhouse retains the finer qualities of the traditional American steakhouse, while boldly repackaging the concept with a sleek, modern design and a contemporary menu. Its menu celebrates twists on classics and more than one dozen ways to dress the signature prime steaks.
Hours: Mon. through Thurs., 12 p.m. to 10 p.m., Fri. through Sat., 12 p.m. to 11:30 p.m., Sun. 12 to 10 p.m.
Reservations: (702) 733-7373
The Cheesecake Factory
For more than 30 years The Cheesecake Factory has served more than just delicious food and cheesecakes, they helped their guests share lasting memories with family and friends. The Cheesecake Factory menu boasts more than 200 menu selections made fresh from scratch each day including appetizers, pastas, seafood, steaks, salads, sandwiches and more.
Hours: Mon. through Thurs., 10 a.m. to 11:30 a.m., Fri. through Sat., 10 a.m. to 12:30 a.m., Sun. 10 a.m. to 12:30 a.m.
Reservations: (702) 792-6888
Il Mulino New York
For more than 20 years, chefs and founders Fernando and Gino Masci have delighted guests and gourmands from around the world with the vibrant flavors of Italian cuisine and an absolute devotion to exemplary service. Il Mulino reflects the infectious enthusiasm and joy the Mascis take in bringing the Italian tradition of fine food and hospitality to your table. Simple, straightforward, wholesome and always fresh – it’s the Il Mulino tradition.
Hours: Lunch - Mon. through Sat., 12 p.m. to 2 p.m.; Dinner – Mon. through Wed., 5 to 10:30 p.m., Thurs. through Sat., 5 to 11 p.m.
Reservations: (702) 492-6000
Joe’s Seafood, Prime Steak & Stone Crab
Joe's serves freshly cracked Florida stone crab claws with its signature creamy mustard sauce; the menu also showcases fresh seafood flown in daily from around the world, including seasonal specialties such as Madagascar shrimp, Nantucket Cape scallops and fresh Alaskan king crab and Copper River salmon. A meal at Joe's would not be complete without a slice of its world-famous signature key lime pie.
Hours: Sun. through Thurs., 11:30 a.m. to 10 p.m., Fri. and Sat., 11:30 a.m. to 11 p.m.
Reservations: (702) 792-9222
La Salsa Cantina
The Southwest is famous for its Mexican restaurants, and La Salsa Cantina is superb, serving freshly-prepared, gourmet Mexican food. Also try the award-winning margaritas, featuring the original La Salsa Margarita by the Yard.
Hours: Mon. through Thurs., 11 a.m. to 11 p.m., Fri. through Sat., 11 a.m. to 12 a.m., Sun., 11 a.m. to 11 p.m.
Reservations: (702) 735-8226
Max Brenner, Chocolate by The Bald Man
Chocolate is not just about taste; it also represents romance, sensuality and decadence. A worldwide phenomenon with a menu primarily made from chocolate, the brand new Max Brenner, Chocolate by the Bald Man recently debuted. Perfectly situated across from what will be North America’s largest H&M this winter, Max Brenner at The Forum Shops also holds the distinction of being the largest with two levels consisting of 9,400 square feet.
Hours: Sun. through Thurs., 10 a.m. to 11:30 p.m., Fri. and Sat., 10 a.m. to 12:30 a.m.
Reservations: (702) 462-8790
Planet Hollywood
It is the dining experience inspired by the glamour and excitement of the big screen. Planet Hollywood offers an extensive Hollywood memorabilia collection featuring props from blockbuster movies and classic TV shows, while the diverse menu offers guests’ favorites. Exotic salads and award-winning burgers are only a few of the many signature flavors guests find, in addition to taking home a piece of Hollywood with the latest fashions and collectible souvenir gifts.
Hours: Sun. through Thurs., 9 a.m. to 11:30 p.m., Fri. through Sat., 9 a.m. to 12 a.m.
Reservations: (702) 791-7827
Spago
Acknowledged as the spark that ignited the Las Vegas culinary phenomenon, Wolfgang Puck’s Spago is the preeminent trendsetter in cuisine, service and style, synonymous with fine food and celebrity clientele. Executive Chef Eric Klein’s menu features seasonal American cuisine with influences from around the world and trademark Wolfgang Puck touches.
Hours: Mon. through Thurs., 11 a.m. to 11 p.m., Fri. and Sat., 11 a.m. to 12 a.m., Sun., 11 a.m. to 11 p.m.
Reservations: (702) 369-6300
Sushi Roku
Sushi Roku is known for its fine contemporary sushi served in a sensual, sophisticated environment, with a menu that offers traditional sushi and sashimi with a splash of California innovation.
Hours: Sun. through Thurs., 12 p.m. to 10 p.m., Fri. and Sat., 12 p.m. to 11 p.m.
Reservations: (702) 733-7373
The Palm - Las Vegas
For over 80 years, The Palm has been serving USDA Prime Aged Steaks, Jumbo Nova Scotia Lobsters, the freshest available Palm Fish and their own heritage Italian cuisine in a remarkable atmosphere of warm, genuine hospitality. The Palm is more than a restaurant… it’s a unique experience. Elegant private dining rooms are available for all special events.
Hours: Mon-Sun: 11:30 a.m. to 11 p.m.
Reservations: (702) 732-7256
Trevi Italian Restaurant
Trevi Italian Restaurant is named after the most famous fountain in the world located in Italy. Trevi creates an Italian Brasserie that transports guests to the piazzas and streets of Rome. The restaurant features café dining with elaborate street lamps surrounding a fountain and walk-up gelato/espresso bar.
Hours: Mon. through Thurs., 11 a.m. to 12 a.m., Fri. and Sat., 11 a.m. to 1 a.m., Sun., 11 a.m. to 12 a.m.
Reservations: (702) 735-4663
Every month, The Forum Shops at Caesars in Las Vegas sends the latest trends and happenings, the stories behind the dining collection found only at this world-renowned shopping venue. Please let us know if you have contacts you’d like to add to our monthly distribution list.
JOE’S SEAFOOD, PRIME STEAK & STONE CRAB
Locals and Las Vegas visitors rejoice this holiday season. Joe’s Seafood, Prime Steak & Stone Crab has been long considered a holiday favorite amongst both, a rare feat in a city with dozens and dozens of dining options. This holiday season, find out what all of the talk is about. Joe’s Stone Crab is keeping to tradition by offering its holiday pies. For more than 90 years, Joe’s homemade pies have been a hit. Joe’s “Pies for the Holidays” include Key Lime, Sweet Potato Pecan, Chocolate Fudge, Banana Cream Pie with Foster Sauce, Pumpkin Chiffon, Old-Fashioned Apple, Boston Crème, Havana Dream, Peanut Butter Pie with Hot Fudge and Coconut Crème. All pies are $29.95 and feed eight to 12 people.*
For more information or place a reservation or order, call (702) 792-9222.
*Orders must be received 24 hours in advance of pick-up as they are baked to ensure quality and freshness.
THE FORUM SHOPS AT CAESARS RESTAURANTS (In alphabetical order)
BOA Steakhouse
BOA Steakhouse retains the finer qualities of the traditional American steakhouse, while boldly repackaging the concept with a sleek, modern design and a contemporary menu. Its menu celebrates twists on classics and more than one dozen ways to dress the signature prime steaks.
Hours: Mon. through Thurs., 12 p.m. to 10 p.m., Fri. through Sat., 12 p.m. to 11:30 p.m., Sun. 12 to 10 p.m.
Reservations: (702) 733-7373
The Cheesecake Factory
For more than 30 years The Cheesecake Factory has served more than just delicious food and cheesecakes, they helped their guests share lasting memories with family and friends. The Cheesecake Factory menu boasts more than 200 menu selections made fresh from scratch each day including appetizers, pastas, seafood, steaks, salads, sandwiches and more.
Hours: Mon. through Thurs., 10 a.m. to 11:30 a.m., Fri. through Sat., 10 a.m. to 12:30 a.m., Sun. 10 a.m. to 12:30 a.m.
Reservations: (702) 792-6888
Il Mulino New York
For more than 20 years, chefs and founders Fernando and Gino Masci have delighted guests and gourmands from around the world with the vibrant flavors of Italian cuisine and an absolute devotion to exemplary service. Il Mulino reflects the infectious enthusiasm and joy the Mascis take in bringing the Italian tradition of fine food and hospitality to your table. Simple, straightforward, wholesome and always fresh – it’s the Il Mulino tradition.
Hours: Lunch - Mon. through Sat., 12 p.m. to 2 p.m.; Dinner – Mon. through Wed., 5 to 10:30 p.m., Thurs. through Sat., 5 to 11 p.m.
Reservations: (702) 492-6000
Joe’s Seafood, Prime Steak & Stone Crab
Joe's serves freshly cracked Florida stone crab claws with its signature creamy mustard sauce; the menu also showcases fresh seafood flown in daily from around the world, including seasonal specialties such as Madagascar shrimp, Nantucket Cape scallops and fresh Alaskan king crab and Copper River salmon. A meal at Joe's would not be complete without a slice of its world-famous signature key lime pie.
Hours: Sun. through Thurs., 11:30 a.m. to 10 p.m., Fri. and Sat., 11:30 a.m. to 11 p.m.
Reservations: (702) 792-9222
La Salsa Cantina
The Southwest is famous for its Mexican restaurants, and La Salsa Cantina is superb, serving freshly-prepared, gourmet Mexican food. Also try the award-winning margaritas, featuring the original La Salsa Margarita by the Yard.
Hours: Mon. through Thurs., 11 a.m. to 11 p.m., Fri. through Sat., 11 a.m. to 12 a.m., Sun., 11 a.m. to 11 p.m.
Reservations: (702) 735-8226
Max Brenner, Chocolate by The Bald Man
Chocolate is not just about taste; it also represents romance, sensuality and decadence. A worldwide phenomenon with a menu primarily made from chocolate, the brand new Max Brenner, Chocolate by the Bald Man recently debuted. Perfectly situated across from what will be North America’s largest H&M this winter, Max Brenner at The Forum Shops also holds the distinction of being the largest with two levels consisting of 9,400 square feet.
Hours: Sun. through Thurs., 10 a.m. to 11:30 p.m., Fri. and Sat., 10 a.m. to 12:30 a.m.
Reservations: (702) 462-8790
Planet Hollywood
It is the dining experience inspired by the glamour and excitement of the big screen. Planet Hollywood offers an extensive Hollywood memorabilia collection featuring props from blockbuster movies and classic TV shows, while the diverse menu offers guests’ favorites. Exotic salads and award-winning burgers are only a few of the many signature flavors guests find, in addition to taking home a piece of Hollywood with the latest fashions and collectible souvenir gifts.
Hours: Sun. through Thurs., 9 a.m. to 11:30 p.m., Fri. through Sat., 9 a.m. to 12 a.m.
Reservations: (702) 791-7827
Spago
Acknowledged as the spark that ignited the Las Vegas culinary phenomenon, Wolfgang Puck’s Spago is the preeminent trendsetter in cuisine, service and style, synonymous with fine food and celebrity clientele. Executive Chef Eric Klein’s menu features seasonal American cuisine with influences from around the world and trademark Wolfgang Puck touches.
Hours: Mon. through Thurs., 11 a.m. to 11 p.m., Fri. and Sat., 11 a.m. to 12 a.m., Sun., 11 a.m. to 11 p.m.
Reservations: (702) 369-6300
Sushi Roku
Sushi Roku is known for its fine contemporary sushi served in a sensual, sophisticated environment, with a menu that offers traditional sushi and sashimi with a splash of California innovation.
Hours: Sun. through Thurs., 12 p.m. to 10 p.m., Fri. and Sat., 12 p.m. to 11 p.m.
Reservations: (702) 733-7373
The Palm - Las Vegas
For over 80 years, The Palm has been serving USDA Prime Aged Steaks, Jumbo Nova Scotia Lobsters, the freshest available Palm Fish and their own heritage Italian cuisine in a remarkable atmosphere of warm, genuine hospitality. The Palm is more than a restaurant… it’s a unique experience. Elegant private dining rooms are available for all special events.
Hours: Mon-Sun: 11:30 a.m. to 11 p.m.
Reservations: (702) 732-7256
Trevi Italian Restaurant
Trevi Italian Restaurant is named after the most famous fountain in the world located in Italy. Trevi creates an Italian Brasserie that transports guests to the piazzas and streets of Rome. The restaurant features café dining with elaborate street lamps surrounding a fountain and walk-up gelato/espresso bar.
Hours: Mon. through Thurs., 11 a.m. to 12 a.m., Fri. and Sat., 11 a.m. to 1 a.m., Sun., 11 a.m. to 12 a.m.
Reservations: (702) 735-4663
Every month, The Forum Shops at Caesars in Las Vegas sends the latest trends and happenings, the stories behind the dining collection found only at this world-renowned shopping venue. Please let us know if you have contacts you’d like to add to our monthly distribution list.
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