Concerns about freshness and energy conservation are only two of the many reasons tens of thousands of people are reorganizing their shopping and eating habits around locally grown or raised foods. Farmers’ markets have exploded in growth; artisan dairy farmers and cheese makers, family farms, local vineyards and livestock have grown to meet this huge demand. But eating only local foods can be challenging. The Complete Idiot’s Guide® to Eating Local by food expert and nutritionist Diane A. Welland makes it clear and easy. She explains what local eating really is (and isn’t) and how to start moving families and communities toward a more sustainable kind of eating.
In The Complete Idiot’s Guide® to Eating Local, readers will
• Learn the types of foods that are considered local in each region of the U.S.
• What’s in season and out of season
• How to take advantage of harvest by learning to store foods for another season
• The difference between organic and local
• Where to find truly local foods in any area such as U-Picks, Food Co-ops, etc.
• Tips on shopping at local farmers’ market to save money
• How to help schools and eateries adopt this sustainable way of eating
About the author:
Diane A. Welland, M.S., R.D. (Springfield, Va.) is a registered dietitian, freelance writer and award-winning recipe developer based in the Washington, D.C., area. She is the author of The Complete Idiot’s Guide® to Eating Clean and a regular contributor for Clean Eating Magazine. Her work also appears in Relish Magazine, Spry Magazine, Northern Virginia magazine, Cooking Light blog, Cowboys and Indians and Today’s Dietitian. In addition to writing she also teaches nutrition and food science at Northern Virginia Community College. Visit her website at http://eatwelleatclean.com/.
The Complete Idiot’s Guide® to Eating Local
ISBN: 9781615640768, May 2011, $16.95
Author: Diane A. Welland, M.S., R.D.
Tuesday, May 31, 2011
Local Lee's says dance like a chicken
To celebrate 45 years of serving fresh, never frozen chicken, Lee’s Famous Recipe Chicken is asking fans to shake a tail feather this summer and show the world how their version of the chicken dance is done. In addition to several giveaways totaling more than $6,000, Lee’s is hosting the 2011 Chicken Dance Contest, an effort to reward the most original and funky fan video.
“We are excited about this milestone and want to share our enthusiasm with the loyal customers who have made it possible,” said Lori Seering, Vice President of Marketing. “It seems only fitting that we celebrate our 45th anniversary by recognizing those who have and will continue to stand up, flap their wings and shake their tail for Lee’s Famous Recipe Chicken.”
Entrants are encouraged to record their original chicken dance and upload the videos to YouTube and submit at http://LeesFamous45.com. The fan favorite video winner will receive a Flip-Cam, and the overall winner, judge’s choice, will be given an iPad 2. Winners will be announced in late July.
Lee’s is also hosting the 45th Anniversary Giveaway in which users can enter May 29-July 23 at http://LeesFamous45.com to win one of several prizes including four $50 Lee’s gift cards/certificates, five $250 catering certificates, ten iTunes gift cards and a grand prize of $4,500 in cash. Entrants in the video contest will automatically be registered for the cash giveaway. Winners will also be announced in late July.
Lee's Famous Recipe Chicken is a casual dining franchise founded in Lima, Ohio, in 1966 specializing in fresh, never frozen chicken and includes 144 locations in 14 states across America.
“This milestone demonstrates a commitment and dedication to service by our franchisee owners and their employees and of our loyal customers,” said Seering. “We look forward to celebrating this anniversary with our customers we’ve served for 45 years and those we will serve for years to come.”
For more information about the Lee’s 45th Anniversary Giveaway, including rules and regulations, visit http://LeesFamous45.com.
“We are excited about this milestone and want to share our enthusiasm with the loyal customers who have made it possible,” said Lori Seering, Vice President of Marketing. “It seems only fitting that we celebrate our 45th anniversary by recognizing those who have and will continue to stand up, flap their wings and shake their tail for Lee’s Famous Recipe Chicken.”
Entrants are encouraged to record their original chicken dance and upload the videos to YouTube and submit at http://LeesFamous45.com. The fan favorite video winner will receive a Flip-Cam, and the overall winner, judge’s choice, will be given an iPad 2. Winners will be announced in late July.
Lee’s is also hosting the 45th Anniversary Giveaway in which users can enter May 29-July 23 at http://LeesFamous45.com to win one of several prizes including four $50 Lee’s gift cards/certificates, five $250 catering certificates, ten iTunes gift cards and a grand prize of $4,500 in cash. Entrants in the video contest will automatically be registered for the cash giveaway. Winners will also be announced in late July.
Lee's Famous Recipe Chicken is a casual dining franchise founded in Lima, Ohio, in 1966 specializing in fresh, never frozen chicken and includes 144 locations in 14 states across America.
“This milestone demonstrates a commitment and dedication to service by our franchisee owners and their employees and of our loyal customers,” said Seering. “We look forward to celebrating this anniversary with our customers we’ve served for 45 years and those we will serve for years to come.”
For more information about the Lee’s 45th Anniversary Giveaway, including rules and regulations, visit http://LeesFamous45.com.
Summertime Entertaining: Van Gogh Vodka Dessert Cocktails!
Just in time for the summer heat, Van Gogh Vodka introduces two new deliciously decadent cocktails that are sure to cool you down on a hot summer night. Created by The Cocktail Guru Jonathan Pogash himself, these luscious dessert cocktails will satisfy your sweet tooth. Van Gogh’s delectable Caramel Vodka mixes perfectly with chilled root beer and vanilla ice cream to create a sublime Dutch Root Beer Float, and the Berry Dream cocktail combines Van Gogh’s Blueberry Açai with raspberry sorbet and coconut cream to create a blissfully sweet treat.
You can also indulge guilt-free by substituting ingredients with low-cal options to make a Skinny Dutch Root Beer Float and Berry Dream!
Dutch Root Beer Float
2 oz. Van Gogh Dutch Caramel Vodka
1 scoop vanilla ice cream
6 oz. chilled root beer
Directions: Add the vodka directly to a tall glass, then top with root beer, and lastly the ice cream (add slowly, as it has a tendency to overflow). Garnish with a long straw and enjoy!
Berry Dream
2 oz. Van Gogh Açai-Blueberry Vodka
1 scoop raspberry sorbet
1 tsp. coconut cream
3 oz. milk (soy, skim, or whole)
Directions: Add to blender and blend. Pour into hurricane or tall glass. Garnish with coconut flakes and fresh seasonal berries.
You can also indulge guilt-free by substituting ingredients with low-cal options to make a Skinny Dutch Root Beer Float and Berry Dream!
Dutch Root Beer Float
2 oz. Van Gogh Dutch Caramel Vodka
1 scoop vanilla ice cream
6 oz. chilled root beer
Directions: Add the vodka directly to a tall glass, then top with root beer, and lastly the ice cream (add slowly, as it has a tendency to overflow). Garnish with a long straw and enjoy!
Berry Dream
2 oz. Van Gogh Açai-Blueberry Vodka
1 scoop raspberry sorbet
1 tsp. coconut cream
3 oz. milk (soy, skim, or whole)
Directions: Add to blender and blend. Pour into hurricane or tall glass. Garnish with coconut flakes and fresh seasonal berries.
Thursday, May 26, 2011
Ohio Pork Farmers Hope Changes Will Increase Enjoyment of Pork
The U.S. Department of Agriculture this week announced new guidelines for pork that will help ensure families enjoy more flavorful tender meat. The new guidelines – that pork can be safely cooked to medium rare at a cooked temperature of 145o F., followed by a three minute rest time – is the ideal
preparation for today’s pork, which is much leaner than it was 18 years ago when the guidelines were last updated.
“I’ve been preparing pork at this temperature for years and have felt safe doing it, and I’m glad that now others can enjoy pork at its best,” said Connie Surber, a Wilmington area farmer. “Farmers like us across Ohio work hard to provide safe, consistent pork, and these changes should enhance everyone’s experience with our product.”
Food service professionals have also known this secret to a safe, delicious product since 1999 when the Food and Drug Administration (FDA) adopted the same regulations for pork: cooking to 145o F. followed by a three minute wait time.
“Families will now be able to confidently enjoy pork that is slightly pink in the center,” said Julie Kennel, program specialist in nutrition for Ohio State University Extension.
The regulations state that pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145o F. as measured by a food thermometer, followed by a three minute rest time. Ground pork, like all ground meat, should still be cooked to 160o F. Pre-cooked ham may still be reheated to 140o F. or enjoyed cold on sandwiches.
About the Ohio Pork Producers Council
OPPC was established in 1968, beginning with nearly 800 pork producers dedicated to the task of promoting their own product. Currently, the Council has approximately 2,500 members. OPPC’s mission is to serve and benefit members regardless of size, in the areas of member service, legislative and environmental issues, consumer and producer education, and market development.
preparation for today’s pork, which is much leaner than it was 18 years ago when the guidelines were last updated.
“I’ve been preparing pork at this temperature for years and have felt safe doing it, and I’m glad that now others can enjoy pork at its best,” said Connie Surber, a Wilmington area farmer. “Farmers like us across Ohio work hard to provide safe, consistent pork, and these changes should enhance everyone’s experience with our product.”
Food service professionals have also known this secret to a safe, delicious product since 1999 when the Food and Drug Administration (FDA) adopted the same regulations for pork: cooking to 145o F. followed by a three minute wait time.
“Families will now be able to confidently enjoy pork that is slightly pink in the center,” said Julie Kennel, program specialist in nutrition for Ohio State University Extension.
The regulations state that pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145o F. as measured by a food thermometer, followed by a three minute rest time. Ground pork, like all ground meat, should still be cooked to 160o F. Pre-cooked ham may still be reheated to 140o F. or enjoyed cold on sandwiches.
About the Ohio Pork Producers Council
OPPC was established in 1968, beginning with nearly 800 pork producers dedicated to the task of promoting their own product. Currently, the Council has approximately 2,500 members. OPPC’s mission is to serve and benefit members regardless of size, in the areas of member service, legislative and environmental issues, consumer and producer education, and market development.
Wednesday, May 25, 2011
Foodchannel.com Predicts Top Ten Dessert Trends for 2011
The Food Channel® (foodchannel.com) presents its “ Top Ten Dessert Trends for 2011,” sponsored by MARS® Foodservices. By partnering with CultureWaves® (www.culturewav.es), the International Food Futurists®, and Mintel International (www.mintel.com), The Food Channel has been able to identify the most significant food trends in dessert for 2011, from the evolution of the ever popular cupcake to the new raw food movement.
“When we took a look at how people are consuming dessert, one thing became clear: our tastes are evolving and becoming more educated ,” said Kay Logsdon, editor of The Food Channel. “We see society trending toward a more casual—and less stuffy—lifestyle. One on hand, we demand less processed foods and cleaner labels, but we still allow ourselves to indulge in sweet little rewards that get us through the day.”
The Food Channel Top Ten Dessert Trends in 2011
Ta-da!! The Next Cupcake Is...—the cupcake movement is more around its evolution than its dissolution
Sweet, Heat, Salty and Tart—desserts don’t always have to be sugary sweet
Wedding Cake Off the Guest List—an overall trend toward a more casual, and less stuffy, lifestyle
Behold the Power of Protein—people are looking for more than a sugar buzz from desserts today
Desserts for Grownups—the maturing of America’s sweet tooth
Whole Grains and No Grains—a food trend that’s all about health
Desserts in the Raw—the demand for foods, desserts included, that are far less processed
A Touch of Sweetness All Day Long—sweet little rewards that help get us through the day
A Hint of Floral—subtle hints of floral have begun to sprout up in the dessert category
Dessert Theatrics—enjoying a little tableside theater when we’re enjoying a nice restaurant dinner
(Bonus) The End of Shareable—going in with the same spoon for bite after bite has gotten old
Since desserts are some of the more highly-searched items on the website, The Food Channel released a new e-cookbook full of 100 great dessert and beverage recipes. The eBook is available for the Apple iPad and iPhone, Amazon Kindle and smart phones for $9.99 at http://www.foodchannel.com/dessertcookbook/.
“Our own dessert recipes, created in the Test Kitchens of The Food Channel, are great demonstrations of dessert trends,” said Logsdon. “There is nothing like going directly to the source! And, I might add, it makes a great gift.”
The new eBook features recipes such as:
Black Forest Trifle
http://www.foodchannel.com/recipes/recipe/black-forest-trifle/
Peach Petal Tart with Rum Infused Glaze
http://www.foodchannel.com/recipes/recipe/peach-petal-tart-with-rum-infused-glaze/
Dublin Mudslide Brownie Sundae
http://www.foodchannel.com/recipes/recipe/dublin-mudslide-brownie-sundae/
Read the complete Top Ten Dessert Trends in 2011 report or watch the video at www.foodchannel.com.
Also check out the Top Ten Foods to Watch in 2011. They include sausage, moonshine, grits, fin fish and the latest in antioxidant-heavy fruit.
About The Food Channel®
The Food Channel is a place for great food inspiration, the latest trends, the most compelling stories, and original perspective. This website offers insightful original content that is distributed everywhere foodies interact with culinary creativity by influencing, contributing to, learning from, gaining inspiration through, and being a part of the experience around great food. For more information, visit foodchannel.com . Follow The Food Channel on Twitter at twitter.com/foodchannel or twitter.com/aford, or on Facebook at facebook.com/FoodChannel .
“When we took a look at how people are consuming dessert, one thing became clear: our tastes are evolving and becoming more educated ,” said Kay Logsdon, editor of The Food Channel. “We see society trending toward a more casual—and less stuffy—lifestyle. One on hand, we demand less processed foods and cleaner labels, but we still allow ourselves to indulge in sweet little rewards that get us through the day.”
The Food Channel Top Ten Dessert Trends in 2011
Ta-da!! The Next Cupcake Is...—the cupcake movement is more around its evolution than its dissolution
Sweet, Heat, Salty and Tart—desserts don’t always have to be sugary sweet
Wedding Cake Off the Guest List—an overall trend toward a more casual, and less stuffy, lifestyle
Behold the Power of Protein—people are looking for more than a sugar buzz from desserts today
Desserts for Grownups—the maturing of America’s sweet tooth
Whole Grains and No Grains—a food trend that’s all about health
Desserts in the Raw—the demand for foods, desserts included, that are far less processed
A Touch of Sweetness All Day Long—sweet little rewards that help get us through the day
A Hint of Floral—subtle hints of floral have begun to sprout up in the dessert category
Dessert Theatrics—enjoying a little tableside theater when we’re enjoying a nice restaurant dinner
(Bonus) The End of Shareable—going in with the same spoon for bite after bite has gotten old
Since desserts are some of the more highly-searched items on the website, The Food Channel released a new e-cookbook full of 100 great dessert and beverage recipes. The eBook is available for the Apple iPad and iPhone, Amazon Kindle and smart phones for $9.99 at http://www.foodchannel.com/dessertcookbook/.
“Our own dessert recipes, created in the Test Kitchens of The Food Channel, are great demonstrations of dessert trends,” said Logsdon. “There is nothing like going directly to the source! And, I might add, it makes a great gift.”
The new eBook features recipes such as:
Black Forest Trifle
http://www.foodchannel.com/recipes/recipe/black-forest-trifle/
Peach Petal Tart with Rum Infused Glaze
http://www.foodchannel.com/recipes/recipe/peach-petal-tart-with-rum-infused-glaze/
Dublin Mudslide Brownie Sundae
http://www.foodchannel.com/recipes/recipe/dublin-mudslide-brownie-sundae/
Read the complete Top Ten Dessert Trends in 2011 report or watch the video at www.foodchannel.com.
Also check out the Top Ten Foods to Watch in 2011. They include sausage, moonshine, grits, fin fish and the latest in antioxidant-heavy fruit.
About The Food Channel®
The Food Channel is a place for great food inspiration, the latest trends, the most compelling stories, and original perspective. This website offers insightful original content that is distributed everywhere foodies interact with culinary creativity by influencing, contributing to, learning from, gaining inspiration through, and being a part of the experience around great food. For more information, visit foodchannel.com . Follow The Food Channel on Twitter at twitter.com/foodchannel or twitter.com/aford, or on Facebook at facebook.com/FoodChannel .
New Jonny Bowden Cookbook Offers "Fountain of Youth"
NEW BOOK INTRODUCES THE CULINARY “FOUNTAIN OF YOUTH” TO READERS' KITCHENS
THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK
THE SURPRISING, UNBIASED TRUTH ABOUT GREAT-TASTING FOOD THAT PREVENTS DISEASE AND GIVES YOU OPTIMAL HEALTH AND LONGEVITY
by Jonny Bowden and Jeannette Bessinger
May 2011
“Eat to fuel your body, not to fill you belly.” These simple words sum up the core message of a book that will fuel your body like high-octane gas in a Ferrarri. Acclaimed nutritionist Jonny Bowden and chef Jeannette Bessigner have crafted more than 140 flavorful, mouth-watering recipes loaded with antioxidants, anti-inflammatory properties, vitamins, minerals, and other key nutritional components that fight the effects of aging, prevent disease and readers feel their best every day. Specific recipes protect the heart, brain, bones, liver and immune system, helping each of these vital organs do its job, which can add years to readers lives.
In THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK (Fair Winds Press, May 2011, $24.99 US/$27.99 CAN, paperback with color photos) Jonny Bowden and Jeannette Bessigner reveal the science behind food and longevity, and offer recipes that will lengthen the reader’s life. These scrumptious recipes feature foods eaten regularly by the longest-lived societies on our planet—real foot, not manufactured food “products.” Readers will be able to try Heart-Healthy Omega Fettuccine Alfredo, Immune Boon Kung Pao Chicken Soup, Hike ‘n Bike Trail Mix, Antioxident Almond Nog, and Chocolate-Vitamin C Fruit Salad. Using delicious ingredients and smart, healthy cooking methods, these recipes help transform everyday food—and some comfort foods—into delicious, life-extending dishes.
Readers will be treated to hundreds of easy-to-prepare meals that will:
Combat oxidative damage caused by free radicals from the environment and internally, wearing the body down from the inside out;
Fight inflammation, the "silent killer” that is a factor in just about every degenerative disease;
Avoid glycation, a process that is implicated in many of the diseases of aging;
Reduce stress, which can cause more damage to the overall well-being; and
Prevent damage to the organs that are most vulnerable to aging, such as the brain, heart, and bones.
With THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK – the smartest, tastiest program for living a longer, better, healthier life – readers will begin the journey to living longer in their very own kitchens.
"What a fabulous cookbook! I’m a huge fan of Jonny Bowden’s work, which is light years ahead of the herd… This [cookbook] will give you the most luscious taste and nutrient density per bite. ” � Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers Women’s Bodies, Women’s Wisdom and The Wisdom of Menopause.
* * *
About the Authors
Jonny Bowden, Ph.D., C.N.S., is a nationally known expert on weight loss, nutrition, and health. The author of seven acclaimed books, including The 150 Healthiest Foods on Earth, The Healthiest Meals on Earth, and The Most Effective Ways to Live Longer, Jonny is a board-certified nutrition specialist with a master’s degree in psychology who has earned six national certifications in exercise and personal training. His work has been featured in more than 50 magazine and newspaper articles, ranging from the New York Times to Men’s Health. He has also appeared on such television networks as CNN, Fox News, MSNBC, ABC, NBC, and CBS. Visit www.jonnybowden.com.
Jeannette Bessinger, C.H.H.C., is a board-certified, holistic health counselor, award-winning lifestyle and nutrition educator, and owner of Balance for Life, LLC, www.balanceforlifellc.com, which provides lifestyle health and nutrition education to individuals and organizations. A whole foods cook, she is co-author of The Healthiest Meals on Earth and a contributing writer for Clean Eating magazine. She is a lifestyle health and nutrition consultant to several public and private groups and coalitions working to improve the health of schools and cities in the United States.
* * *
THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK
The Surprising, Unbiased Truth about Great-Tasting Food that Prevents Disease and Gives You Optimal Health and Longevity
by Jonny Bowden and Jeannette Bessinger
Fair Winds Press
May 2011
$24.99 US/$27.99 CAN
Trade Paperback Original
ISBN-13: 978-1-59233-445-2
THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK
THE SURPRISING, UNBIASED TRUTH ABOUT GREAT-TASTING FOOD THAT PREVENTS DISEASE AND GIVES YOU OPTIMAL HEALTH AND LONGEVITY
by Jonny Bowden and Jeannette Bessinger
May 2011
“Eat to fuel your body, not to fill you belly.” These simple words sum up the core message of a book that will fuel your body like high-octane gas in a Ferrarri. Acclaimed nutritionist Jonny Bowden and chef Jeannette Bessigner have crafted more than 140 flavorful, mouth-watering recipes loaded with antioxidants, anti-inflammatory properties, vitamins, minerals, and other key nutritional components that fight the effects of aging, prevent disease and readers feel their best every day. Specific recipes protect the heart, brain, bones, liver and immune system, helping each of these vital organs do its job, which can add years to readers lives.
In THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK (Fair Winds Press, May 2011, $24.99 US/$27.99 CAN, paperback with color photos) Jonny Bowden and Jeannette Bessigner reveal the science behind food and longevity, and offer recipes that will lengthen the reader’s life. These scrumptious recipes feature foods eaten regularly by the longest-lived societies on our planet—real foot, not manufactured food “products.” Readers will be able to try Heart-Healthy Omega Fettuccine Alfredo, Immune Boon Kung Pao Chicken Soup, Hike ‘n Bike Trail Mix, Antioxident Almond Nog, and Chocolate-Vitamin C Fruit Salad. Using delicious ingredients and smart, healthy cooking methods, these recipes help transform everyday food—and some comfort foods—into delicious, life-extending dishes.
Readers will be treated to hundreds of easy-to-prepare meals that will:
Combat oxidative damage caused by free radicals from the environment and internally, wearing the body down from the inside out;
Fight inflammation, the "silent killer” that is a factor in just about every degenerative disease;
Avoid glycation, a process that is implicated in many of the diseases of aging;
Reduce stress, which can cause more damage to the overall well-being; and
Prevent damage to the organs that are most vulnerable to aging, such as the brain, heart, and bones.
With THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK – the smartest, tastiest program for living a longer, better, healthier life – readers will begin the journey to living longer in their very own kitchens.
"What a fabulous cookbook! I’m a huge fan of Jonny Bowden’s work, which is light years ahead of the herd… This [cookbook] will give you the most luscious taste and nutrient density per bite. ” � Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers Women’s Bodies, Women’s Wisdom and The Wisdom of Menopause.
* * *
About the Authors
Jonny Bowden, Ph.D., C.N.S., is a nationally known expert on weight loss, nutrition, and health. The author of seven acclaimed books, including The 150 Healthiest Foods on Earth, The Healthiest Meals on Earth, and The Most Effective Ways to Live Longer, Jonny is a board-certified nutrition specialist with a master’s degree in psychology who has earned six national certifications in exercise and personal training. His work has been featured in more than 50 magazine and newspaper articles, ranging from the New York Times to Men’s Health. He has also appeared on such television networks as CNN, Fox News, MSNBC, ABC, NBC, and CBS. Visit www.jonnybowden.com.
Jeannette Bessinger, C.H.H.C., is a board-certified, holistic health counselor, award-winning lifestyle and nutrition educator, and owner of Balance for Life, LLC, www.balanceforlifellc.com, which provides lifestyle health and nutrition education to individuals and organizations. A whole foods cook, she is co-author of The Healthiest Meals on Earth and a contributing writer for Clean Eating magazine. She is a lifestyle health and nutrition consultant to several public and private groups and coalitions working to improve the health of schools and cities in the United States.
* * *
THE MOST EFFECTIVE WAYS TO LIVE LONGER COOKBOOK
The Surprising, Unbiased Truth about Great-Tasting Food that Prevents Disease and Gives You Optimal Health and Longevity
by Jonny Bowden and Jeannette Bessinger
Fair Winds Press
May 2011
$24.99 US/$27.99 CAN
Trade Paperback Original
ISBN-13: 978-1-59233-445-2
BRAVO! and BRIO celebrate National Ravioli Day July 28 withhalf-priced lasagna
In honor of National Lasagna Day, BRIO Tuscan Grille (BRIO) and BRAVO! Cucina Italiana (BRAVO!), BRAVO | BRIO Restaurant Group (NASDAQ: BBRG) concepts, will offer several lasagna entrees at half price on Thursday, July 28, 2011.
“Rooted in tradition and a secret family recipe, our lasagna has been a cornerstone of our menu since the beginning of BRIO and BRAVO!,” said Phil Yandolino, founding chef of BRAVO | BRIO Restaurant Group. “Our guests love the dish: the flavor, the comfort and the generous portion.”
Guests are invited to participate in National Lasagna Day at BRIO and BRAVO! locations nationwide on Thursday, July 28, by enjoying all lasagna entrees at half price. Housemade lasagna options include:
At BRIO
Lasagna Bolognese Al Forno, originally $17.25, offered for $8.63 on National Lasagna Day.
At BRAVO!
Mama’s Lasagna Bolognese, regularly $12.99 at lunch and $15.99 at dinner, is available on National Lasagna Day for $6.50 at lunch and $8 for dinner.
Mezza Lasagna Insalata, a half portion of lasagna with choice of Caesar, Chopped or Insalata Della Casa, at lunch normally for $11.49, but available for $5.75.
Lasagna Day reservations are strongly recommended and can be made by calling your local BRIO or BRAVO! restaurant
BRAVO! Cincinnati
9436 Waterfront Drive
West Chester, OH 45069
(513) 759-9398
5045 Deerfield Blvd
Mason, Oh 45040
(513) 234-7900
BRIO Cincinnati
1 Levee Way
Newport, KY 41071
(859) 431-0900
“Rooted in tradition and a secret family recipe, our lasagna has been a cornerstone of our menu since the beginning of BRIO and BRAVO!,” said Phil Yandolino, founding chef of BRAVO | BRIO Restaurant Group. “Our guests love the dish: the flavor, the comfort and the generous portion.”
Guests are invited to participate in National Lasagna Day at BRIO and BRAVO! locations nationwide on Thursday, July 28, by enjoying all lasagna entrees at half price. Housemade lasagna options include:
At BRIO
Lasagna Bolognese Al Forno, originally $17.25, offered for $8.63 on National Lasagna Day.
At BRAVO!
Mama’s Lasagna Bolognese, regularly $12.99 at lunch and $15.99 at dinner, is available on National Lasagna Day for $6.50 at lunch and $8 for dinner.
Mezza Lasagna Insalata, a half portion of lasagna with choice of Caesar, Chopped or Insalata Della Casa, at lunch normally for $11.49, but available for $5.75.
Lasagna Day reservations are strongly recommended and can be made by calling your local BRIO or BRAVO! restaurant
BRAVO! Cincinnati
9436 Waterfront Drive
West Chester, OH 45069
(513) 759-9398
5045 Deerfield Blvd
Mason, Oh 45040
(513) 234-7900
BRIO Cincinnati
1 Levee Way
Newport, KY 41071
(859) 431-0900
Next Time You're In Singapore
“Food is one of the saving graces of Singapore. Otherwise, this place is so squeaky clean and boring,” jokes street food guru K.F. Seetoh.
You may recognize Seetoh from his guest judge appearance on the season finale of Top Chef D.C., when the four finalists traveled to Singapore and immediately duked it out amidst hawker stalls. Seetoh has been a food celebrity in his native Singapore years before the show, a result of his best selling publication, Makansutra (considered the authority to eating out in Singapore/South East Asia). It has become the veritable bible for food-lovers looking to navigate Singapore’s vast network of hawker stalls.
Seetoh will be traveling to New York City from June 20th – 21st and available for in-person or phone interviews. We would like to encourage you to speak to Seetoh about the Singapore hawker culture and the multi-layered flavors of Singaporean cuisine. Seetoh is also available for cooking demos.
For Seetoh, there is but one cuisine that he holds dear to his heart, the cze char (Hokkien for “cook, fry”) restaurants. Cze Char is a hidden sub-culture within Singapore’s foodie community, one that visitors should not miss – a food borne from centuries of cross-pollination of cultures and primarily ethic cuisine, cze char is derived from the Cantonese, Hokkien, Hakka and Teochew communities. Cze char eateries are typically found only in Singapore and neighboring Malaysia and have flown under the radar of many a foodie who doesn’t know the food culture of both these countries well.
More than just about the food, typically, these are true Singapore family restaurants – on weekends, families congregate in such outlets as these places offer up dishes that are well-known across generations and sometimes difficult to replicate at home.
What does Seetoh love about cze char? “It’s not yours, it’s not mine, and it’s a combination. Get it?” Mr. Seetoh explains. “Think about Indian cooks that fry noodles in woks like the Chinese; Hainanese cooks that make up a bloody good curry. These tastes are not tied to a specific culture or ethnicity. They originated from sheer ingenuity and desperation.”
Here are a few of Seetoh’s five favorite places to eat cze char in Singapore:
JB Ah Meng (Geylang, Lorong 3. Tel: 65-6741-2418): “Even Ferran Adrià [chef of El Bulli] fell head over heels for the crispy tempura prawns. They are coated with salted duck-egg yolk and batter-fried sweet-corn kernels,” says Mr. Seetoh.
Sin Huat Seafood (Geylang, Lorong 35. Tel: 65-6744-9755): When Mr. Seetoh brought Anthony Bourdain here for an episode of “No Reservations,” a food show on the Discover Travel & Living Channel, the celebrity chef had to wait close to one hour just like everybody else. “The owner saves his best dish for last: a Crab Bee Hoon (crab stir-fried with rice vermicelli) because it trumps everything else,” he says.
Siang Hee (89 Zion Rd. Tel: 65-9736-4067): It’s not just the deep-fried pork knuckle — which is first steamed, then air-dried, and finally deep-fried to achieve extra crispiness — that’s delicious. It’s the addictive dipping sauce, made from chili, lime, and apricot jam. “When you put it in your mouth — fireworks,” says Mr. Seetoh.
Joo Hing (360 Joo Chiat Rd. Tel: 65-6345-1503): In traditional Chinese cooking, steamed fish head — usually from cod — is seasoned with a simple douse of soy sauce and ginger strips. But the folks in this cze char eatery layer on a paste of Chinese miso (fermented beans), ginger, lime, chili and soy sauce. The end product is buried in crispy lard cracklings.
Lai Huat Seafood (72 Horne Rd. Tel: +65-6299-3024): Mr. Seetoh’s choice for the ultimate beer food, the deep-fried pomfret has been a signature of this eatery for over half a century. The fish’s flaky, sweet flesh is perfectly balanced with a layer of sambal (a chili-based sauce), which is smeared over the entire fish. Be wary of the spice level. “You’ll be breathing out of your mouth,” says Seetoh.
You may recognize Seetoh from his guest judge appearance on the season finale of Top Chef D.C., when the four finalists traveled to Singapore and immediately duked it out amidst hawker stalls. Seetoh has been a food celebrity in his native Singapore years before the show, a result of his best selling publication, Makansutra (considered the authority to eating out in Singapore/South East Asia). It has become the veritable bible for food-lovers looking to navigate Singapore’s vast network of hawker stalls.
Seetoh will be traveling to New York City from June 20th – 21st and available for in-person or phone interviews. We would like to encourage you to speak to Seetoh about the Singapore hawker culture and the multi-layered flavors of Singaporean cuisine. Seetoh is also available for cooking demos.
For Seetoh, there is but one cuisine that he holds dear to his heart, the cze char (Hokkien for “cook, fry”) restaurants. Cze Char is a hidden sub-culture within Singapore’s foodie community, one that visitors should not miss – a food borne from centuries of cross-pollination of cultures and primarily ethic cuisine, cze char is derived from the Cantonese, Hokkien, Hakka and Teochew communities. Cze char eateries are typically found only in Singapore and neighboring Malaysia and have flown under the radar of many a foodie who doesn’t know the food culture of both these countries well.
More than just about the food, typically, these are true Singapore family restaurants – on weekends, families congregate in such outlets as these places offer up dishes that are well-known across generations and sometimes difficult to replicate at home.
What does Seetoh love about cze char? “It’s not yours, it’s not mine, and it’s a combination. Get it?” Mr. Seetoh explains. “Think about Indian cooks that fry noodles in woks like the Chinese; Hainanese cooks that make up a bloody good curry. These tastes are not tied to a specific culture or ethnicity. They originated from sheer ingenuity and desperation.”
Here are a few of Seetoh’s five favorite places to eat cze char in Singapore:
JB Ah Meng (Geylang, Lorong 3. Tel: 65-6741-2418): “Even Ferran Adrià [chef of El Bulli] fell head over heels for the crispy tempura prawns. They are coated with salted duck-egg yolk and batter-fried sweet-corn kernels,” says Mr. Seetoh.
Sin Huat Seafood (Geylang, Lorong 35. Tel: 65-6744-9755): When Mr. Seetoh brought Anthony Bourdain here for an episode of “No Reservations,” a food show on the Discover Travel & Living Channel, the celebrity chef had to wait close to one hour just like everybody else. “The owner saves his best dish for last: a Crab Bee Hoon (crab stir-fried with rice vermicelli) because it trumps everything else,” he says.
Siang Hee (89 Zion Rd. Tel: 65-9736-4067): It’s not just the deep-fried pork knuckle — which is first steamed, then air-dried, and finally deep-fried to achieve extra crispiness — that’s delicious. It’s the addictive dipping sauce, made from chili, lime, and apricot jam. “When you put it in your mouth — fireworks,” says Mr. Seetoh.
Joo Hing (360 Joo Chiat Rd. Tel: 65-6345-1503): In traditional Chinese cooking, steamed fish head — usually from cod — is seasoned with a simple douse of soy sauce and ginger strips. But the folks in this cze char eatery layer on a paste of Chinese miso (fermented beans), ginger, lime, chili and soy sauce. The end product is buried in crispy lard cracklings.
Lai Huat Seafood (72 Horne Rd. Tel: +65-6299-3024): Mr. Seetoh’s choice for the ultimate beer food, the deep-fried pomfret has been a signature of this eatery for over half a century. The fish’s flaky, sweet flesh is perfectly balanced with a layer of sambal (a chili-based sauce), which is smeared over the entire fish. Be wary of the spice level. “You’ll be breathing out of your mouth,” says Seetoh.
Coffee Emporium supports Village Life Outreach Program: Bike to Work Raffle Tickets on Sale
Tickets are now on sale for the 2011 Bike to Work annual raffle. This year’s prize is a brilliant red Townie generously donated by Reser Bicycle (reserbicycle.com) and is on display at Coffee Emporium Over the Rhine. Townie is valued at $500 and tickets are $1 each or 5 Tickets and a B2W Water Bottle for $5.00! The raffle ticket will be drawn at Coffee Emporium Over the Rhine location June 5th (need not be present to win). All proceeds benefit the Village Life Outreach Program and Queen City Bike. To purchase raffle tickets stop by Coffee Emporium, 110 East Central Parkway or call us at 513-651-5483. Enter and WIN IT!
Wendy's NEW Berry Almond Chicken Salad - Farm to Table with Fast Food Convenience
Who puts fresh strawberries and blueberries in a quick-service restaurant salad? Only Wendy’s – all summer long – and it’s a berry good idea!
The new Berry Almond Chicken Salad is a fresh, innovative approach to salads that no other national fast-food chain has accomplished. By marrying fresh berries with gourmet ingredients, Wendy’s All-American salad will tantalize taste buds in its 6,200 North American restaurants during the peak growing season for strawberries and blueberries this summer.
Also, the fruits – including raspberries and acai berries -- in the salad’s delicious fat-free raspberry vinaigrette dressing – are “super foods” that provide significant amounts of health-promoting nutrients.
“Wendy’s cares about bringing fresh ingredients from the farm to the restaurant kitchens, which is why we only offer the Berry Almond Chicken Salad when the berries are at their peak of freshness,” said Ken Calwell, Wendy’s chief marketing officer. “We prepare our salads fresh every day, from chopping the lettuce to slicing the fresh strawberries.”
While other chain restaurants typically offer two types of salad greens – iceberg and romaine – Wendy’s Garden Sensations® Salads offer a bed of 11 freshly-chopped greens. The Berry Almond Chicken Salad features fresh, tangy, plump blueberries; fresh California strawberries; California almonds roasted with sea salt; shaved Asiago cheese; and a warm grilled chicken breast. Topping it off is delicious yet fat-free raspberry vinaigrette dressing, including the nutrient-rich juice of the acai berry.
The Berry Almond Chicken Salad follows in the footsteps of four savory Garden Sensations Salads – Apple Pecan Chicken, Baja, BLT Cobb and Spicy Chicken Caesar -- that have bolstered Wendy’s salad unit sales by 60 percent over last year.
Super-Foods and Super Flavor
A full-sized Berry Almond Chicken Salad boasts a complete, one-cup serving of fruit. The salad’s ripe strawberries and blueberries pack a powerful punch, as both are an excellent source of vitamin C. The flavorful berries are rich in antioxidants, which research suggests promote health and prevent disease. Berries also provide anthocyanins, which are unique antioxidants that give them their red and blue hues.
As an added bonus, Wendy’s now offers an old-fashioned summertime favorite that perfectly complements its new seasonal salad: All-Natural Lemonade. Made with just three ingredients – premium lemons, cane sugar and water – Wendy’s All-Natural Lemonade has no preservatives.
“Our research and taste testing reveal that consumers crave fresh ingredients and new, zesty flavors that they can’t find in other fast-food restaurants,” added Calwell. “That’s why we’re sure they’ll enjoy our Berry Almond Chicken Salad and a refreshing cup of Wendy’s All-Natural Lemonade all summer long.”
Wendy’s new Berry Almond Chicken Salad is available at participating locations in both entrée ($6.49, or $5.29 without chicken) and half sizes ($4.49, or $3.89 without chicken).
For more information, please visit http://www.wendys.com/about_us/news/Berry_Almond_Chicken_Salad.jsp
The new Berry Almond Chicken Salad is a fresh, innovative approach to salads that no other national fast-food chain has accomplished. By marrying fresh berries with gourmet ingredients, Wendy’s All-American salad will tantalize taste buds in its 6,200 North American restaurants during the peak growing season for strawberries and blueberries this summer.
Also, the fruits – including raspberries and acai berries -- in the salad’s delicious fat-free raspberry vinaigrette dressing – are “super foods” that provide significant amounts of health-promoting nutrients.
“Wendy’s cares about bringing fresh ingredients from the farm to the restaurant kitchens, which is why we only offer the Berry Almond Chicken Salad when the berries are at their peak of freshness,” said Ken Calwell, Wendy’s chief marketing officer. “We prepare our salads fresh every day, from chopping the lettuce to slicing the fresh strawberries.”
While other chain restaurants typically offer two types of salad greens – iceberg and romaine – Wendy’s Garden Sensations® Salads offer a bed of 11 freshly-chopped greens. The Berry Almond Chicken Salad features fresh, tangy, plump blueberries; fresh California strawberries; California almonds roasted with sea salt; shaved Asiago cheese; and a warm grilled chicken breast. Topping it off is delicious yet fat-free raspberry vinaigrette dressing, including the nutrient-rich juice of the acai berry.
The Berry Almond Chicken Salad follows in the footsteps of four savory Garden Sensations Salads – Apple Pecan Chicken, Baja, BLT Cobb and Spicy Chicken Caesar -- that have bolstered Wendy’s salad unit sales by 60 percent over last year.
Super-Foods and Super Flavor
A full-sized Berry Almond Chicken Salad boasts a complete, one-cup serving of fruit. The salad’s ripe strawberries and blueberries pack a powerful punch, as both are an excellent source of vitamin C. The flavorful berries are rich in antioxidants, which research suggests promote health and prevent disease. Berries also provide anthocyanins, which are unique antioxidants that give them their red and blue hues.
As an added bonus, Wendy’s now offers an old-fashioned summertime favorite that perfectly complements its new seasonal salad: All-Natural Lemonade. Made with just three ingredients – premium lemons, cane sugar and water – Wendy’s All-Natural Lemonade has no preservatives.
“Our research and taste testing reveal that consumers crave fresh ingredients and new, zesty flavors that they can’t find in other fast-food restaurants,” added Calwell. “That’s why we’re sure they’ll enjoy our Berry Almond Chicken Salad and a refreshing cup of Wendy’s All-Natural Lemonade all summer long.”
Wendy’s new Berry Almond Chicken Salad is available at participating locations in both entrée ($6.49, or $5.29 without chicken) and half sizes ($4.49, or $3.89 without chicken).
For more information, please visit http://www.wendys.com/about_us/news/Berry_Almond_Chicken_Salad.jsp
Orange Leaf Frozen Yogurt Plans Double Cincinnati Grand Opening Giveaways
WHO:
Orange Leaf Frozen Yogurt, a self-serve, pay-by-the-ounce frozen dessert chain with 66 vibrant, family-friendly locations nationwide, celebrates its two new Cincinnati Grand Openings with delicious in-store and online giveaways for local residents.
WHAT:
• Orange Leaf guests can serve themselves for free during concurrent Grand Opening events. These events have attracted more than a thousand customers each at recent openings in Austin, TX and Bossier City, LA. (But don’t let the line out the door deter you – the most guests have had to wait is 5-7 minutes, tops!)
• One Facebook Fan from each store’s page will win a “Year of Yogurt” at the Thursday night event (one per store.)
• Facebook fans have already been winning one free yogurt per day from each store, and they don’t plan to stop until they’ve each given 100 cups away.
WHEN:
• Free Yogurt for Everyone: Thursday, May 26, from 6 - 11p.m.
• Facebook Fan “Year of Yogurt” announced at approximately 7p.m. at each store.
WHERE:
• Orange Leaf Frozen Yogurt, 9825 Colerain Avenue, Suite 100, Cincinnati, OH 45251
• Orange Leaf Frozen Yogurt, 7747 Kenwood Road, Cincinnati, OH 45236
HOW:
To be considered for the 100 Yogurt Giveaway or the Grand Prize, Cincinnati-area residents must “Like” their local Orange Leaf Facebook page (www.facebook.com/orangeleafcolerain, www.facebook.com/OrangeLeafKenwood). But to be considered for the Grand Opening free yogurt celebration, all residents need to do is show up hungry
Orange Leaf Frozen Yogurt, a self-serve, pay-by-the-ounce frozen dessert chain with 66 vibrant, family-friendly locations nationwide, celebrates its two new Cincinnati Grand Openings with delicious in-store and online giveaways for local residents.
WHAT:
• Orange Leaf guests can serve themselves for free during concurrent Grand Opening events. These events have attracted more than a thousand customers each at recent openings in Austin, TX and Bossier City, LA. (But don’t let the line out the door deter you – the most guests have had to wait is 5-7 minutes, tops!)
• One Facebook Fan from each store’s page will win a “Year of Yogurt” at the Thursday night event (one per store.)
• Facebook fans have already been winning one free yogurt per day from each store, and they don’t plan to stop until they’ve each given 100 cups away.
WHEN:
• Free Yogurt for Everyone: Thursday, May 26, from 6 - 11p.m.
• Facebook Fan “Year of Yogurt” announced at approximately 7p.m. at each store.
WHERE:
• Orange Leaf Frozen Yogurt, 9825 Colerain Avenue, Suite 100, Cincinnati, OH 45251
• Orange Leaf Frozen Yogurt, 7747 Kenwood Road, Cincinnati, OH 45236
HOW:
To be considered for the 100 Yogurt Giveaway or the Grand Prize, Cincinnati-area residents must “Like” their local Orange Leaf Facebook page (www.facebook.com/orangeleafcolerain, www.facebook.com/OrangeLeafKenwood). But to be considered for the Grand Opening free yogurt celebration, all residents need to do is show up hungry
Tuesday, May 24, 2011
Yummy Tea-Infused Recipes Perfect For Summer Holidays From Lipton
Just in time for the summer holidays ahead, check out these yummy recipes featuring new 100% Natural Lipton Iced Tea.
WHITE CITRUS SANGRIA: 4 servings
Prep Time: 10 minutes/ Chill Time: 2 hours
1 bottle Lipton® 100% Natural Diet Green Tea with Citrus
1-3/4 cups white grape juice
1/4 cup orange juice
1 orange, 1 lemon, 1 lime, all sliced
Combine Lipton® 100% Natural Diet Green Tea with Citrus and juices in large pitcher. Stir in fruit. Chill at least 2 hours. Serve in ice-filled glasses .
Alcohol recommendation: White wine in place of white grape juice.
WATERMELON-CUCUMBER REFRESHER: 3 servings
Prep Time: 5 minutes/Stand Time: 30 minutes
1/2 cup grated cucumber
1 bottle Lipton® 100% Natural Diet Green Tea with Watermelon
Combine Lipton® 100% Natural Diet Green Tea with Watermelon and cucumber in 1-quart glass measuring cup or pitcher. Let stand covered at room temperature 30 minutes; strain. Chill until ready to serve.Serve in ice-filled glasses and garnish, if desired, with cucumber slices and fresh
mint leaves. Alcohol recommendation: Vodka
PINA TEA-LA DA: 3 servings, Prep Time: 5 minutes
1 bottle Lipton® 100% Natural Iced Tea with Lemon
1/2 cup pineapple juice
1/4 cup cream of coconut
Process all ingredients in blender until smooth. Serve in ice-filled glasses and garnish, if desired, with fresh pineapple wedges . Alcohol recommendation: Light rum
WHITE CITRUS SANGRIA: 4 servings
Prep Time: 10 minutes/ Chill Time: 2 hours
1 bottle Lipton® 100% Natural Diet Green Tea with Citrus
1-3/4 cups white grape juice
1/4 cup orange juice
1 orange, 1 lemon, 1 lime, all sliced
Combine Lipton® 100% Natural Diet Green Tea with Citrus and juices in large pitcher. Stir in fruit. Chill at least 2 hours. Serve in ice-filled glasses .
Alcohol recommendation: White wine in place of white grape juice.
WATERMELON-CUCUMBER REFRESHER: 3 servings
Prep Time: 5 minutes/Stand Time: 30 minutes
1/2 cup grated cucumber
1 bottle Lipton® 100% Natural Diet Green Tea with Watermelon
Combine Lipton® 100% Natural Diet Green Tea with Watermelon and cucumber in 1-quart glass measuring cup or pitcher. Let stand covered at room temperature 30 minutes; strain. Chill until ready to serve.Serve in ice-filled glasses and garnish, if desired, with cucumber slices and fresh
mint leaves. Alcohol recommendation: Vodka
PINA TEA-LA DA: 3 servings, Prep Time: 5 minutes
1 bottle Lipton® 100% Natural Iced Tea with Lemon
1/2 cup pineapple juice
1/4 cup cream of coconut
Process all ingredients in blender until smooth. Serve in ice-filled glasses and garnish, if desired, with fresh pineapple wedges . Alcohol recommendation: Light rum
Saturday, May 21, 2011
Crohn's & Colitis of SW Ohio Wine Tasting and Silent Auction
The Crohn’s & Colitis Foundation of Southwest Ohio will hold its 5th Annual Wine Tasting and Silent Auction Saturday, August 27, 2011, from 7:30 p.m. to 11:30 p.m. at the Newport Aquarium in Newport, Kentucky.
Sip wine and enjoy wonderful appetizers from Funky's Catering including a Risotto Station while you take in the exotic undersea adventure the Aquarium has to offer. Be one of the first to see the NEW Penguin exhibit! Join the penguin party and purchase tickets to your very own Penguin Encounter, pet a shark and more! A cash bar will also be available, in addition to decadent desserts and samplings of cheese.
Take a chance with the Silent Auction and bid for great items such as fine-dining gift certificates, theater tickets, trips, spa packages, hotel packages, gift baskets, sports memorabilia, Reds tickets, UC and UK tickets, photography, wine, jewelry, golf, a Fuji bike and much more!
“Next to wine, bike riding is the best way to ease the stress of dealing with Crohn’s,” said Karen Bliss, Fuji’s Marketing Director. “Fuji is proud to continue our support of this great organization.”
Or try your hand at the numerous raffles for additional prizes!
Tickets are $65 per person, or $560 for a reserved table of eight, or $280 for a reserved table of four. Tickets are available through the Southwest Ohio CCFA at (513) 772-3550 or online at www.ccfa.org/chapters/swohio. Ticket prices will increase $10 per ticket after August 19, 2011.
The Wine Tasting, formerly called Wines & Chimes, will benefit the CCFA Foundation which is the primary funding source for medical research, patient education and awareness, patient support and legislative advocacy for Crohn’s disease and ulcerative colitis. CCFA-funded research has helped lead to the recent groundbreaking discoveries of genes and gene receptors associated with the diseases, yielding significant improvements in treatment options and deeper knowledge that can support future prevention. Crohn’s disease and ulcerative colitis affect an estimated
1.4 million Americans. CCFA Southwest Ohio serves an estimated 58,000 Southwest Ohio patients who have these inflammatory bowel diseases.
Sip wine and enjoy wonderful appetizers from Funky's Catering including a Risotto Station while you take in the exotic undersea adventure the Aquarium has to offer. Be one of the first to see the NEW Penguin exhibit! Join the penguin party and purchase tickets to your very own Penguin Encounter, pet a shark and more! A cash bar will also be available, in addition to decadent desserts and samplings of cheese.
Take a chance with the Silent Auction and bid for great items such as fine-dining gift certificates, theater tickets, trips, spa packages, hotel packages, gift baskets, sports memorabilia, Reds tickets, UC and UK tickets, photography, wine, jewelry, golf, a Fuji bike and much more!
“Next to wine, bike riding is the best way to ease the stress of dealing with Crohn’s,” said Karen Bliss, Fuji’s Marketing Director. “Fuji is proud to continue our support of this great organization.”
Or try your hand at the numerous raffles for additional prizes!
Tickets are $65 per person, or $560 for a reserved table of eight, or $280 for a reserved table of four. Tickets are available through the Southwest Ohio CCFA at (513) 772-3550 or online at www.ccfa.org/chapters/swohio. Ticket prices will increase $10 per ticket after August 19, 2011.
The Wine Tasting, formerly called Wines & Chimes, will benefit the CCFA Foundation which is the primary funding source for medical research, patient education and awareness, patient support and legislative advocacy for Crohn’s disease and ulcerative colitis. CCFA-funded research has helped lead to the recent groundbreaking discoveries of genes and gene receptors associated with the diseases, yielding significant improvements in treatment options and deeper knowledge that can support future prevention. Crohn’s disease and ulcerative colitis affect an estimated
1.4 million Americans. CCFA Southwest Ohio serves an estimated 58,000 Southwest Ohio patients who have these inflammatory bowel diseases.
Friday, May 20, 2011
America Bakes On for the Duncan Hines® 1 Million Cupcake Challenge
Americans nationwide are busy baking and selling cupcakes for the Duncan Hines® 1 MILLION Cupcake Challenge to raise funds for Share Our Strength’s Great American Bake Sale to help end childhood hunger. Through July 24th , the Duncan Hines 1 MILLION Cupcake Challenge provides bakers with the opportunity to win fabulous prizes including one of five trips for two to Los Angeles and seats on the Red Carpet of the 63rd Primetime Emmy Awards. Each week, the participants who raise the most funds for Share Our Strength have the opportunity to earn a matching donation from Duncan Hines.
For creative ideas and bake sale inspiration, DuncanHines.com offers tasty recipes such as the zesty and creamy Lemon Chocolate Cupcakes. Check out an instructional video on the Duncan Hines Facebook page for a refreshing take on the decadent chocolate cupcakes. To learn how to best host their bake sales, bakers can check out the Great American Bake Sale’s Top 10 Tips and join the Duncan Hines Baker’s Club today at www.duncanhines.com/bakersclub for exclusive access to additional recipes, baking tips and coupons.
“We are seeing great excitement from passionate bakers across the country who are doing their part to help end childhood hunger by participating in the Duncan Hines 1 MILLION Cupcake Challenge,” said Greg Greene, director of marketing for Duncan Hines. “We congratulate our weekly double donations winners for hosting successful Great American Bake Sales and invite everyone to get baking today and join us in our national fundraising effort that also offers big rewards including five trips for two to Los Angeles including seats on the Red Carpet at the 63rd Primetime Emmys.”
Consumers can join the Duncan Hines 1 MILLION Cupcake Challenge to help end childhood hunger by following the easy steps outlined on www.duncanhines.com/cupcakechallenge:
Step1: Sign-up to host a Great American Bake Sale
Step 2: Send in Duncan Hines Box Bottoms for a Chance to Win One of Five Trips to Los Angeles for seats on the Red Carpet at the 63rd Primetime Emmy Awards. Bake Duncan Hines cupcakes and other delicious Duncan Hines desserts to sell at your Great American Bake Sale. Send box bottoms with bar codes from Duncan Hines ® Cake, Brownie, Muffin Mix, Cookie Mix or Frosting along with entrant’s name, mailing address, phone number, email and date of birth to: Duncan Hines “1 MILLION Cupcake Challenge,” c/o USSC, 625 Panorama Trail (Suite 2100), Rochester, NY 14625. Each box bottom sent in earns an additional entry. See official rules for details.
*Bonus: Double Donations with Duncan Hines. Follow the directions at greatamericanbakesale.org to send in funds raised from your bake sale. Duncan Hines will match the top fundraising Great American Bake Sale team’s donations each week with a matching donation to Share Our Strength (Monday-Sunday, up to $5,500 per week until July 24, 2011). The highest individual or team fundraiser each week will receive additional prizes from Chicago MetallicTM and Duncan Hines, as described above.
NO PURCHASE NECESSARY. SWEEPSTAKES BEGINS ON 04/11/11 AND ENDS ON 07/25/11. Open to individual legal U.S. citizens of 48 contiguous United States and D.C., age of majority in place of residence or older as of 04/11/11 & who are registered for 2011 Great American Bake Sale® as of the date of entry. To enter, send name, address, tel., email address, DOB & number of Universal Product Code Barcode(s) enclosed plus Barcode(s) from any box(es) of Duncan Hines® Cake, Brownie, Muffin, Cookie Mix or Frosting to: “Duncan Hines 1 Million Cupcake Challenge,” c/o USSC, 625 Panorama Trail (Suite 2100), Rochester, NY 14625. One entry per Barcode submitted. You may include multiple Barcodes/entries in a single outer envelope. To enter without a Barcode, see Official Rules at http://duncanhines.com/cupcakechallenge-terms. Additional restrictions & terms apply. Subject to all applicable federal, state & local laws & regulations. Void where prohibited.
See Official Rules available at www.duncanhines.com/cupcakechallenge for complete details & entry instructions. Void where prohibited. Sponsor: Pinnacle Foods Group LLC.
About Duncan Hines®
Duncan Hines inspires today’s passionate bakers to “bake on” by exploring the endless possibilities of innovative and decadent baking creations. The Duncan Hines product line includes more than 80 mixes ranging from cakes and brownies to muffins and cookies as well as Amazing Glazes dessert toppings and ready-to-spread frosting. With a relentless commitment to quality, every product and recipe is developed in celebration of Duncan Hines, a real man and foodie who, before Fodor’s or Zagat, traveled the country in search of the best culinary and pastry inspiration. For more information on Duncan Hines, log onto www.duncanhines.com.
About Share Our Strength®
Share Our Strength®, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events such as Share Our Strength’s Great American Bake Sale® and develops pioneering cause marketing campaigns that support No Kid Hungry. Visit www.strength.org to get involved.
For creative ideas and bake sale inspiration, DuncanHines.com offers tasty recipes such as the zesty and creamy Lemon Chocolate Cupcakes. Check out an instructional video on the Duncan Hines Facebook page for a refreshing take on the decadent chocolate cupcakes. To learn how to best host their bake sales, bakers can check out the Great American Bake Sale’s Top 10 Tips and join the Duncan Hines Baker’s Club today at www.duncanhines.com/bakersclub for exclusive access to additional recipes, baking tips and coupons.
“We are seeing great excitement from passionate bakers across the country who are doing their part to help end childhood hunger by participating in the Duncan Hines 1 MILLION Cupcake Challenge,” said Greg Greene, director of marketing for Duncan Hines. “We congratulate our weekly double donations winners for hosting successful Great American Bake Sales and invite everyone to get baking today and join us in our national fundraising effort that also offers big rewards including five trips for two to Los Angeles including seats on the Red Carpet at the 63rd Primetime Emmys.”
Consumers can join the Duncan Hines 1 MILLION Cupcake Challenge to help end childhood hunger by following the easy steps outlined on www.duncanhines.com/cupcakechallenge:
Step1: Sign-up to host a Great American Bake Sale
Step 2: Send in Duncan Hines Box Bottoms for a Chance to Win One of Five Trips to Los Angeles for seats on the Red Carpet at the 63rd Primetime Emmy Awards. Bake Duncan Hines cupcakes and other delicious Duncan Hines desserts to sell at your Great American Bake Sale. Send box bottoms with bar codes from Duncan Hines ® Cake, Brownie, Muffin Mix, Cookie Mix or Frosting along with entrant’s name, mailing address, phone number, email and date of birth to: Duncan Hines “1 MILLION Cupcake Challenge,” c/o USSC, 625 Panorama Trail (Suite 2100), Rochester, NY 14625. Each box bottom sent in earns an additional entry. See official rules for details.
*Bonus: Double Donations with Duncan Hines. Follow the directions at greatamericanbakesale.org to send in funds raised from your bake sale. Duncan Hines will match the top fundraising Great American Bake Sale team’s donations each week with a matching donation to Share Our Strength (Monday-Sunday, up to $5,500 per week until July 24, 2011). The highest individual or team fundraiser each week will receive additional prizes from Chicago MetallicTM and Duncan Hines, as described above.
NO PURCHASE NECESSARY. SWEEPSTAKES BEGINS ON 04/11/11 AND ENDS ON 07/25/11. Open to individual legal U.S. citizens of 48 contiguous United States and D.C., age of majority in place of residence or older as of 04/11/11 & who are registered for 2011 Great American Bake Sale® as of the date of entry. To enter, send name, address, tel., email address, DOB & number of Universal Product Code Barcode(s) enclosed plus Barcode(s) from any box(es) of Duncan Hines® Cake, Brownie, Muffin, Cookie Mix or Frosting to: “Duncan Hines 1 Million Cupcake Challenge,” c/o USSC, 625 Panorama Trail (Suite 2100), Rochester, NY 14625. One entry per Barcode submitted. You may include multiple Barcodes/entries in a single outer envelope. To enter without a Barcode, see Official Rules at http://duncanhines.com/cupcakechallenge-terms. Additional restrictions & terms apply. Subject to all applicable federal, state & local laws & regulations. Void where prohibited.
See Official Rules available at www.duncanhines.com/cupcakechallenge for complete details & entry instructions. Void where prohibited. Sponsor: Pinnacle Foods Group LLC.
About Duncan Hines®
Duncan Hines inspires today’s passionate bakers to “bake on” by exploring the endless possibilities of innovative and decadent baking creations. The Duncan Hines product line includes more than 80 mixes ranging from cakes and brownies to muffins and cookies as well as Amazing Glazes dessert toppings and ready-to-spread frosting. With a relentless commitment to quality, every product and recipe is developed in celebration of Duncan Hines, a real man and foodie who, before Fodor’s or Zagat, traveled the country in search of the best culinary and pastry inspiration. For more information on Duncan Hines, log onto www.duncanhines.com.
About Share Our Strength®
Share Our Strength®, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events such as Share Our Strength’s Great American Bake Sale® and develops pioneering cause marketing campaigns that support No Kid Hungry. Visit www.strength.org to get involved.
Thursday, May 19, 2011
Dream Foods International has a Low Calorie, No Mess Dressing for all Your Summer Salads
What makes a great salad? Well that depends on who you talk to these days. With such a vast array of salad fixings and dressings available some of which offer a great taste but come with a high calorie, high salt count found in many of the processed dressings.
A typical American salad consists of an iceberg lettuce wedge and sliced tomatoes drenched in the usual vinaigrette or ranch dressing. How about a spicy arugula salad with shaved parmesan, fresh tarragon, chives topped with fresh minced garlic, ground black pepper, olive oil and a healthy squeeze of lemon juice?
With Volcano Lemon Burst and Volcano Lime Burst’s (www.dreamfoods.com) “fresh-pressed” bottles close at hand these two products provide the perfect low calorie alternative to dressing summer salads. Made from organic lemons and limes each bottle contains a burst of fresh citrus with the juice being Not-From-Concentrate and served in handy, no mess, and user-friendly containers. Volcano Lemon Burst and Volcano Lime Burst is free of any strong-tasting preservatives, which is what consumers have been disappointed with in similar products. Each squeeze of the bottle releases the fresh scent and flavor of a natural lemon or lime without all the seeds and pulp. Lemon juice in the Volcano Lemon Burst comes from fruit grown on family farmslocated on the northerncoast of Sicily in Italy. And the limes in the Volcano Lime Burst come from a single supplier in Mexico and are shipped to Italy for bottling.
What gives both of these diverse products that “fresh-pressed” taste and smell is the fact that they are made from 100% organic juices and are fitted with a revolutionary cap which includes the essential oils of the lemon and lime fruit and is released with the juice when squeezing the bottle. The innovative cap has put the Volcano Lemon Burst and Volcano Lime Burst ahead of the competition. “Every squeeze of the bottle includes the essential oil of the lemon or lime, which gives great fresh-squeezed taste and smell, overcoming consumers’ historically low expectations for this category,” said company founder Adriana Kahane. These "fresh-pressed” squeeze juices give your summer salads that zesty fresh taste without the calories of most other dressings.
About Dream Foods International
Dream Foods International, distributes a super premium, organic, kosher, not from concentrate citrus juice line which includes their bestselling Volcano Lemon Burst and Volcano Lime Burst. The Santa Monica-based company continues to broaden its distribution in the United States and Canada and their products are available in chains like Winn-Dixie, Kroger’s, Vons, Whole Foods, The Fresh Market, Fresh and Easy, Safeway Canada, Thrifty Foods Canada and Save-On-Foods Canada.
A typical American salad consists of an iceberg lettuce wedge and sliced tomatoes drenched in the usual vinaigrette or ranch dressing. How about a spicy arugula salad with shaved parmesan, fresh tarragon, chives topped with fresh minced garlic, ground black pepper, olive oil and a healthy squeeze of lemon juice?
With Volcano Lemon Burst and Volcano Lime Burst’s (www.dreamfoods.com) “fresh-pressed” bottles close at hand these two products provide the perfect low calorie alternative to dressing summer salads. Made from organic lemons and limes each bottle contains a burst of fresh citrus with the juice being Not-From-Concentrate and served in handy, no mess, and user-friendly containers. Volcano Lemon Burst and Volcano Lime Burst is free of any strong-tasting preservatives, which is what consumers have been disappointed with in similar products. Each squeeze of the bottle releases the fresh scent and flavor of a natural lemon or lime without all the seeds and pulp. Lemon juice in the Volcano Lemon Burst comes from fruit grown on family farmslocated on the northerncoast of Sicily in Italy. And the limes in the Volcano Lime Burst come from a single supplier in Mexico and are shipped to Italy for bottling.
What gives both of these diverse products that “fresh-pressed” taste and smell is the fact that they are made from 100% organic juices and are fitted with a revolutionary cap which includes the essential oils of the lemon and lime fruit and is released with the juice when squeezing the bottle. The innovative cap has put the Volcano Lemon Burst and Volcano Lime Burst ahead of the competition. “Every squeeze of the bottle includes the essential oil of the lemon or lime, which gives great fresh-squeezed taste and smell, overcoming consumers’ historically low expectations for this category,” said company founder Adriana Kahane. These "fresh-pressed” squeeze juices give your summer salads that zesty fresh taste without the calories of most other dressings.
About Dream Foods International
Dream Foods International, distributes a super premium, organic, kosher, not from concentrate citrus juice line which includes their bestselling Volcano Lemon Burst and Volcano Lime Burst. The Santa Monica-based company continues to broaden its distribution in the United States and Canada and their products are available in chains like Winn-Dixie, Kroger’s, Vons, Whole Foods, The Fresh Market, Fresh and Easy, Safeway Canada, Thrifty Foods Canada and Save-On-Foods Canada.
Jump-Start Memorial Day Menus with Karoun Dairies Handmade Cheeses and All Natural Yogurts
Memorial Day is a commemorative holiday celebrated this year on May 30th, as always, the last Monday in May. Memorial Day often marks the beginning of the summer vacation season with a three day weekend largely dedicated to beach outings, family gatherings and, of course, eating. This year Karoun Dairies line of delectable, handmade cheeses and all natural yogurts help to jump-start Memorial Day menus with flavorful recipes that make for easy and healthy summer eating.
Summertime and family gatherings are better with fresh and delicious food. Karoun Dairies’ adheres to the highest standards using only milk from cows that are free from growth hormones, BGH/rBST, and are Real California Milk® certified. Karoun Dairies uses time-honored recipes making authentic all natural cheeses that bring fresh and delicious flavors to al fresco dishes.
Karoun Dairies Cheeses make Memorial Day menus mouth-watering with these simple and delicious recipes.
Watermelon and Feta Salad
¼ cup olive oil
2 Tbsp. Fresh Mint Leaves Finely Sliced
4 tsp. Champagne vinegar
½ small chilled watermelon, preferably seedless (about 6 pounds)
¾ cup each red and green seedless grapes, halved
1 cup crumbled Karoun Dairies Basket Feta Cheese (about 5 oz.)
¼ cup pine nuts, toasted
Mint Sprig, for garnish
In a large bowl whisk together oil, mint leaves and vinegar; set aside.
With a sharp knife cut around edge of watermelon to within ½ inch of rind. Then cut a deep cross through the flesh, leaving rind intact and reserving for later use. Scoop out each quadrant of watermelon and cut flesh into ¾” cubes. Toss gently vinaigrette, watermelon flesh, grapes and Karoun Dairies Basket Feta Cheese. Use watermelon shell for serving and if necessary, slice off a sliver of its bottom so it sits level. Spoon watermelon mixture into shell and sprinkle with nuts. Garnish with mint sprig. Serve immediately.
Double Potato and Yanni Grilling Cheese Bake
1 large sweet potato
1 large red firm potato
1 red onion
1 yellow pepper
1 red pepper
½ head garlic, cloves peeled
4 Tbsp. olive oils
Freshly ground black pepper
4 ½ oz. Karoun Dairies Yanni Grilling Cheese, sliced as thinly as you can
Preheat oven to 400 degrees F.
Cut the sweet potato into rough 1 ½ inch cubes and the red potato slightly smaller (1 inch cubes) as the sweet potato will cook more quickly. Halve the red onion, and then cut each half into 4-6 segments, discarding any tough outer skin. Seed the peppers and cut into 1 inch squares, and separate the cloves of garlic. Put everything into a 2-quart casserole dish and coat vegetables with olive oil. Season with black pepper, but no salt.
Bake for 45 minutes or until the vegetables are cooked through and golden. You’ll need to turn the oven up to maximum heat or switch on the broiler and place the thinly sliced Karoun Dairies Yanni Grilling Cheese, on top of the bake. Put it back in the very hot over or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.
About Karoun Dairies, Inc.: Founded in 1992, Karoun is a family-run business reflecting fulfillment of the American dream. The company has continued to grow from creating hand braided String Cheese for local ethnic and specialty grocery stores, to producing a wide variety of Mediterranean specialty cheeses and yogurt products with nationwide mainstream distribution. All Karoun cheeses are natural and handmade using only milk from cows that are free from growth hormones, BGH/rBST, and are Real California Milk certified. All Karoun’s yogurt products (yogurt, kefir cheese (labne) and sour cream) are all natural and OU Kosher certified. Please visit www.karouncheese.com.
Summertime and family gatherings are better with fresh and delicious food. Karoun Dairies’ adheres to the highest standards using only milk from cows that are free from growth hormones, BGH/rBST, and are Real California Milk® certified. Karoun Dairies uses time-honored recipes making authentic all natural cheeses that bring fresh and delicious flavors to al fresco dishes.
Karoun Dairies Cheeses make Memorial Day menus mouth-watering with these simple and delicious recipes.
Watermelon and Feta Salad
¼ cup olive oil
2 Tbsp. Fresh Mint Leaves Finely Sliced
4 tsp. Champagne vinegar
½ small chilled watermelon, preferably seedless (about 6 pounds)
¾ cup each red and green seedless grapes, halved
1 cup crumbled Karoun Dairies Basket Feta Cheese (about 5 oz.)
¼ cup pine nuts, toasted
Mint Sprig, for garnish
In a large bowl whisk together oil, mint leaves and vinegar; set aside.
With a sharp knife cut around edge of watermelon to within ½ inch of rind. Then cut a deep cross through the flesh, leaving rind intact and reserving for later use. Scoop out each quadrant of watermelon and cut flesh into ¾” cubes. Toss gently vinaigrette, watermelon flesh, grapes and Karoun Dairies Basket Feta Cheese. Use watermelon shell for serving and if necessary, slice off a sliver of its bottom so it sits level. Spoon watermelon mixture into shell and sprinkle with nuts. Garnish with mint sprig. Serve immediately.
Double Potato and Yanni Grilling Cheese Bake
1 large sweet potato
1 large red firm potato
1 red onion
1 yellow pepper
1 red pepper
½ head garlic, cloves peeled
4 Tbsp. olive oils
Freshly ground black pepper
4 ½ oz. Karoun Dairies Yanni Grilling Cheese, sliced as thinly as you can
Preheat oven to 400 degrees F.
Cut the sweet potato into rough 1 ½ inch cubes and the red potato slightly smaller (1 inch cubes) as the sweet potato will cook more quickly. Halve the red onion, and then cut each half into 4-6 segments, discarding any tough outer skin. Seed the peppers and cut into 1 inch squares, and separate the cloves of garlic. Put everything into a 2-quart casserole dish and coat vegetables with olive oil. Season with black pepper, but no salt.
Bake for 45 minutes or until the vegetables are cooked through and golden. You’ll need to turn the oven up to maximum heat or switch on the broiler and place the thinly sliced Karoun Dairies Yanni Grilling Cheese, on top of the bake. Put it back in the very hot over or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.
About Karoun Dairies, Inc.: Founded in 1992, Karoun is a family-run business reflecting fulfillment of the American dream. The company has continued to grow from creating hand braided String Cheese for local ethnic and specialty grocery stores, to producing a wide variety of Mediterranean specialty cheeses and yogurt products with nationwide mainstream distribution. All Karoun cheeses are natural and handmade using only milk from cows that are free from growth hormones, BGH/rBST, and are Real California Milk certified. All Karoun’s yogurt products (yogurt, kefir cheese (labne) and sour cream) are all natural and OU Kosher certified. Please visit www.karouncheese.com.
New Cookbook from Washington Post Food Editor Joe Yonan
Most recipes are designed to serve four, six, or eight people and aren't easily scaled down to serve just one diner. As the “Cooking for One”columnist for the Washington Post and the head of a single household, food editor Joe Yonan knows a thing or two about the takeout doldrums and the challenges of creating practical "serves 1” dinners that meet the standards of the avid and engaged eater. Serve Yourself is packed with tasty single-serving meals that are simple to prepare but do not skimp on freshness and flavor.
Single-person households have been the fastest growing census category in America since the 1980s—more than 31 million at last count. In addition, most modern couples consist of at least one person who frequently works past the dinner hour or is out of town for days at a time on business.
Eclectic and enticing, the 100 recipes in Serve Yourself are simple, streamlined and inspired by all parts of the globe—including Mexico, Japan, Italy, and Thailand, as well as the author's native Texas. Inventive dishes like Thai Fried Rice with Runny Egg, Curried Shrimp on a Sweet Potato, Duck Breast Tacos with Plum Salsa, Pulled Pork Sandwich with Green Mango Slaw, and Cardamom-Brown Sugar Snickerdoodles. Sidebars offer friendly tips for shopping for one, ideas for leftover management, and advice about cooking techniques and equipment.
Serve Yourselfcelebrates the flexibility of single life and the freedom to cook the foods you crave when you crave them.
Joe Yonanwas the travel editor and a food writer at the Boston Globe, and is currently the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One”column. Joe’s work also earned the Post the 2009 and 2010 James Beard Foundation’s award for best food section. He lives in Washington D.C.
Serve Yourself: Nightly Adventures in Cooking for One
Joe Yonan
$22 paperback with flaps • 192 pages • full-color photos • 7 x 9 inches
ISBN 978-1-58008-513-7 • Publication Date: April 2011
Single-person households have been the fastest growing census category in America since the 1980s—more than 31 million at last count. In addition, most modern couples consist of at least one person who frequently works past the dinner hour or is out of town for days at a time on business.
Eclectic and enticing, the 100 recipes in Serve Yourself are simple, streamlined and inspired by all parts of the globe—including Mexico, Japan, Italy, and Thailand, as well as the author's native Texas. Inventive dishes like Thai Fried Rice with Runny Egg, Curried Shrimp on a Sweet Potato, Duck Breast Tacos with Plum Salsa, Pulled Pork Sandwich with Green Mango Slaw, and Cardamom-Brown Sugar Snickerdoodles. Sidebars offer friendly tips for shopping for one, ideas for leftover management, and advice about cooking techniques and equipment.
Serve Yourselfcelebrates the flexibility of single life and the freedom to cook the foods you crave when you crave them.
Joe Yonanwas the travel editor and a food writer at the Boston Globe, and is currently the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One”column. Joe’s work also earned the Post the 2009 and 2010 James Beard Foundation’s award for best food section. He lives in Washington D.C.
Serve Yourself: Nightly Adventures in Cooking for One
Joe Yonan
$22 paperback with flaps • 192 pages • full-color photos • 7 x 9 inches
ISBN 978-1-58008-513-7 • Publication Date: April 2011
Findlay Market's Eat Local for the Globe Fundraiser June 9th
The rich flavors of Ohio’s oldest public market will be on proud display at Findlay Market’s second annual Eat Local for the Globe event to be held on Thursday, June 9, 2011 from 6 PM – 10 PM. The event will feature locally sourced food, wine, beer, and Findlay Market fare. Tickets are $50 per person and all proceeds benefit the Findlay Market Fund. Public markets serve a public purpose and are operated to pursue civic goals. Support for Findlay Market ensures that Cincinnati’s great public market will be here for generations to come, generating a wide range of public benefits from small business incubation to food waste composting to cultural enrichment activities for shoppers to enjoy.
Event Highlights:
- Dinner by the bite prepared by the talented chefs at Findlay Market, including chefs from: Fresh Table, Skirtz & Johnston, Bouchard’s, Gramma Debbie’s Kitchen, and Pho Lang Thang
- Exciting wine pairings from regional wineries Kinkead Ridge, Harmony Hill and Equus Run plus plenty of Christian Moerlein beer and craft cocktails by Molly Wellmann
- Dessert provided by Findlay Market’s own Dojo Gelato and Taste of Belgium
- Cash bar after dinner with music by the WNKU’s ever-popular “Mr. Rhythm Man”
- Each guest will receive a silkscreen printed poster created especially for the event
- Guests will have an opportunity to tour the Findlay Market District and learn about plans for its continuing revitalization
Event sponsors include New Horizons Credit Union, Gray & Pape, Christian Moerlein Brewing Company, Market Wines, Cincinnati Magazine, Edible Ohio Valley, CityBeat, Worldwide Graphics, Park + Vine, Advantage Tent and Green B.E.A.N. Delivery.
Visit us on Facebook at http://on.fb.me/EatLocalCincinnati . For ticket information, browse to http://bit.ly/EatLocalForTheGlobe
Event Highlights:
- Dinner by the bite prepared by the talented chefs at Findlay Market, including chefs from: Fresh Table, Skirtz & Johnston, Bouchard’s, Gramma Debbie’s Kitchen, and Pho Lang Thang
- Exciting wine pairings from regional wineries Kinkead Ridge, Harmony Hill and Equus Run plus plenty of Christian Moerlein beer and craft cocktails by Molly Wellmann
- Dessert provided by Findlay Market’s own Dojo Gelato and Taste of Belgium
- Cash bar after dinner with music by the WNKU’s ever-popular “Mr. Rhythm Man”
- Each guest will receive a silkscreen printed poster created especially for the event
- Guests will have an opportunity to tour the Findlay Market District and learn about plans for its continuing revitalization
Event sponsors include New Horizons Credit Union, Gray & Pape, Christian Moerlein Brewing Company, Market Wines, Cincinnati Magazine, Edible Ohio Valley, CityBeat, Worldwide Graphics, Park + Vine, Advantage Tent and Green B.E.A.N. Delivery.
Visit us on Facebook at http://on.fb.me/EatLocalCincinnati . For ticket information, browse to http://bit.ly/EatLocalForTheGlobe
Loving legacy helps you raise chickens wherever you live
In one of those remarkable twists of fate, young Englishwoman Minnie Rose was scheduled to sail across the Atlantic Ocean on the Titanic in 1912, but she grew restless when the ship wasn’t ready to sail, and she hopped on another ship. In 1920 she moved to Bainbridge Island, near Seattle, where she married Danish-born Leo Lovgreen, had a family and raised lots of chickens on what grew to become a thriving 170-acre dairy farm for 30 years.
When Minnie Rose Lovgreen died in 1975, little did she know that her practical, no-nonsense advice for raising happy chickens would help feed many thousands of people years later.
It seems now that more and more people are raising their own chickens every day. A young female hen will start laying eggs at about 6 months. She will lay about 20 dozen eggs in her first year --almost a thousand in her lifetime.
Over 100 North American cities now have bylaws allowing people to raise three to five chickens in an enclosed area, and many others are actively considering similar provisions. Baby chicks are one of the hottest sales items in local feed stores all across America.
And thankfully, to feed the growing frenzy, the 3rd edition of Minnie Rose Lovgreen’s Recipe for Raising Chickens is making it easy for chicken lovers everywhere, offering a lifetime of hard-earned experience and skill.
Nancy Rekow, a Bainbridge Island neighbor and friend explains. “Minnie Rose, a chicken lover and gifted storyteller, had always wanted to write a book on raising chickens, but was always too busy. Then in Nov., 1974, soon after her 86th birthday, she was diagnosed with cancer. So I took the ferry into Seattle, appeared in her hospital room with a tape recorder, and said, ‘Okay, Minnie Rose, now we're going to write your book.’" And they did.
“Here is the legacy of an amazing woman,” says Ms. Rekow, who hand-lettered the text and enlisted the support of neighbor Elizabeth Hutchison Zwick to illustrate the book that Minnie Rose dictated to Nancy shortly before her death six months later. “Over 25,000 copies of the book, now in its 3rd edition, have been sold.”
This little 36-page handwritten, staple-bound book is chock full of simple and economical ideas and advice on eggs, chicks, broody hens, laying hens and general chicken care.
Minnie Rose Lovgreen’s
Recipe for Raising Chickens
Edited by Nancy Rekow & Chaya Siegelbaum
Illustrated by Elizabeth Hutchison Zwick
List $13.00
ISBN 978-0-9824553-9-5
Third Edition published by NW Trillium Press, Bainbridge Island, Washington
Available in bookstores nationwide and online. For more information visit www.nwtrilliumpress.com
From nesting, to egg laying, to hatching, to the care of chicks, and the psychology of hens, Minnie Rose offers charming, practical and down-to-earth guidance that will captivate you with warmth and wit.
You don’t even have to like chickens. One read through this whimsical and entertaining book and you’ll want to start your own flock.
Nancy Rekow and Everett Thompson have also recently released a new book—Minnie Rose Lovgreen’s tape-recorded story of her life--titled Far As I Can Remember: An Immigrant Woman’s Story 1888-1975.
When Minnie Rose and her husband retired, they sold the farm except for a few acres. They had a small house barged over from Seattle where they lived, raised chickens, apples and vegetables, and kept sheep. Their son planted Douglas fir trees, now about 50 feet tall, on both sides of the driveway, forming a cathedral-aisle of green to the house. Lovgreen Road on Bainbridge Island is named after Minnie Rose's family. Originally the road division misspelled their name, adding an "e" (Lovegreen). Minnie Rose then complained in a newspaper article, saying: "Somebody ought to change that sign." Many years after she died, somebody did.
When Minnie Rose Lovgreen died in 1975, little did she know that her practical, no-nonsense advice for raising happy chickens would help feed many thousands of people years later.
It seems now that more and more people are raising their own chickens every day. A young female hen will start laying eggs at about 6 months. She will lay about 20 dozen eggs in her first year --almost a thousand in her lifetime.
Over 100 North American cities now have bylaws allowing people to raise three to five chickens in an enclosed area, and many others are actively considering similar provisions. Baby chicks are one of the hottest sales items in local feed stores all across America.
And thankfully, to feed the growing frenzy, the 3rd edition of Minnie Rose Lovgreen’s Recipe for Raising Chickens is making it easy for chicken lovers everywhere, offering a lifetime of hard-earned experience and skill.
Nancy Rekow, a Bainbridge Island neighbor and friend explains. “Minnie Rose, a chicken lover and gifted storyteller, had always wanted to write a book on raising chickens, but was always too busy. Then in Nov., 1974, soon after her 86th birthday, she was diagnosed with cancer. So I took the ferry into Seattle, appeared in her hospital room with a tape recorder, and said, ‘Okay, Minnie Rose, now we're going to write your book.’" And they did.
“Here is the legacy of an amazing woman,” says Ms. Rekow, who hand-lettered the text and enlisted the support of neighbor Elizabeth Hutchison Zwick to illustrate the book that Minnie Rose dictated to Nancy shortly before her death six months later. “Over 25,000 copies of the book, now in its 3rd edition, have been sold.”
This little 36-page handwritten, staple-bound book is chock full of simple and economical ideas and advice on eggs, chicks, broody hens, laying hens and general chicken care.
Minnie Rose Lovgreen’s
Recipe for Raising Chickens
Edited by Nancy Rekow & Chaya Siegelbaum
Illustrated by Elizabeth Hutchison Zwick
List $13.00
ISBN 978-0-9824553-9-5
Third Edition published by NW Trillium Press, Bainbridge Island, Washington
Available in bookstores nationwide and online. For more information visit www.nwtrilliumpress.com
From nesting, to egg laying, to hatching, to the care of chicks, and the psychology of hens, Minnie Rose offers charming, practical and down-to-earth guidance that will captivate you with warmth and wit.
You don’t even have to like chickens. One read through this whimsical and entertaining book and you’ll want to start your own flock.
Nancy Rekow and Everett Thompson have also recently released a new book—Minnie Rose Lovgreen’s tape-recorded story of her life--titled Far As I Can Remember: An Immigrant Woman’s Story 1888-1975.
When Minnie Rose and her husband retired, they sold the farm except for a few acres. They had a small house barged over from Seattle where they lived, raised chickens, apples and vegetables, and kept sheep. Their son planted Douglas fir trees, now about 50 feet tall, on both sides of the driveway, forming a cathedral-aisle of green to the house. Lovgreen Road on Bainbridge Island is named after Minnie Rose's family. Originally the road division misspelled their name, adding an "e" (Lovegreen). Minnie Rose then complained in a newspaper article, saying: "Somebody ought to change that sign." Many years after she died, somebody did.
"Buy One Feed Two" Campaign to Support Low Income Pregnant Women in America
ACTIVATE, the enhanced vitamin beverage for people with active lifestyles, today announced a partnership with national charity Nourish America to provide the daily essential nutrition to pregnant moms in need and their babies. Purchase a bottle of ACTIVATE June 1 –July 31, 2011, and ACTIVATE will make a donation to provide a day’s worth of nutrition to a woman and baby in need. Participating retailers include Ralph’s and CVS.
With each twist of the cap, ACTIVATE drinkers make a positive nutritional change in their own diet, and now, through Nourish America, in the lives of two others as well. Nourish America is an award-winning national charity that provides nutritional support to hundreds of thousands of Americans in need from coast to coast. Nearly 30,000 premature/low weight babies die each year and more than 14 million children go hungry each day.
ACTIVATE Director of Marketing Jesse Merrill says, “To be healthy is to start healthy, and ACTIVATE is committed to helping undernourished pregnant women and children in our own backyard. We encourage everyone to participate, so we made it as easy as possible with our Buy One, Feed Two campaign to make a turn for the better.”
Michael Morton, Executive Director of Nourish America, adds, “Premature birth has become a silent crisis in America, with more than 520,000 babies being born prematurely each year. Much work remains to be done to reduce infant and maternal mortality rates, prevent premature birth and low birth weight babies. We choose our partners wisely, and ACTIVATE has shown they are dedicated to create a healthy start for the next generation of Americans.”
ACTIVATE’s unique cap allows vitamins to stay fresh, potent and offer a convenient way to get a healthy dose of the nutrients every body needs. Pregnant women especially need prenatal multi-vitamins to aid in a healthy pregnancy and healthy babies, which is why ACTIVATE is joining forces with Nourish America: to ensure that the next generation of Americans gets off to a good start.
To learn more about the Nourish America program and ACTIVATE, please visit www.ACTIVATEDrinks.com. Find us on Facebook at www.Facebook.com/ACTIVATEDrinks or on Twitter @ACTIVATEDrinks.
For interview requests please contact Kat Kirsch at kirsch@formulapr.com.
About Nourish America
Nourish America is an award-winning 501 (c) 3 organization that provides nutritional supplements and nourishing foods (including naturals and organics) to those in need in America. Last year alone, Nourish
America provided almost $3.5 million worth of nutritional products to almost 200,000 Americans in need including over 30,000 children, 1,200 pregnant mothers, 32,000 seniors and 100,000 disaster victims. It costs only ten cents a day to provide nourishment to someone in need through Nourish America. For four years in a row, Nourish America has received high ratings for its fiscal management from Charity Navigator, the nation's leading charity watchdog organization. Independent audits of Nourish America's finances show that over 94% of all donations go directly to programs and those served. Donations can be made online at http://www.nourishamerica.org/donate.html. Get our latest news: become Nourish America's friend on Facebook. Come follow Nourish America on Twitter.
About ACTIVATE
ACTIVATE’s line of all-natural beverages are revolutionizing the beverage landscape with a proprietary cap design that stores vitamins separately from the water—enabling the vitamins to stay fresh and potent. By simply twisting the cap, the vitamins release, providing a fresh dose of vitamins for people who want to stay healthy, refreshed and live life to the fullest. ACTIVATE’s core line of functional drinks provide daily nutrition, great taste, hydration and are available in five delicious varieties: MultiVitamin Fruit Punch, MultiVitamin Lulo Pear, Immunity Orange, Energy Lemon Lime, Antioxidant Exotic Berry and Antioxidant Blueberry Pomegranate. ACTIVATE also has a WORKOUT line, which supports performance, replenishment and recovery and is available in four great varieties: Grape, Pink Grapefruit, Raspberry Citrus and Passion Fruit. All varieties are naturally sweetened with stevia, contain 0 grams of sugar, and only 5 calories. ACTIVATE’s PET bottle is made with 100 percent post-consumer recycled plastic, underscoring the brand’s commitment to sustainability and reducing waste.
With each twist of the cap, ACTIVATE drinkers make a positive nutritional change in their own diet, and now, through Nourish America, in the lives of two others as well. Nourish America is an award-winning national charity that provides nutritional support to hundreds of thousands of Americans in need from coast to coast. Nearly 30,000 premature/low weight babies die each year and more than 14 million children go hungry each day.
ACTIVATE Director of Marketing Jesse Merrill says, “To be healthy is to start healthy, and ACTIVATE is committed to helping undernourished pregnant women and children in our own backyard. We encourage everyone to participate, so we made it as easy as possible with our Buy One, Feed Two campaign to make a turn for the better.”
Michael Morton, Executive Director of Nourish America, adds, “Premature birth has become a silent crisis in America, with more than 520,000 babies being born prematurely each year. Much work remains to be done to reduce infant and maternal mortality rates, prevent premature birth and low birth weight babies. We choose our partners wisely, and ACTIVATE has shown they are dedicated to create a healthy start for the next generation of Americans.”
ACTIVATE’s unique cap allows vitamins to stay fresh, potent and offer a convenient way to get a healthy dose of the nutrients every body needs. Pregnant women especially need prenatal multi-vitamins to aid in a healthy pregnancy and healthy babies, which is why ACTIVATE is joining forces with Nourish America: to ensure that the next generation of Americans gets off to a good start.
To learn more about the Nourish America program and ACTIVATE, please visit www.ACTIVATEDrinks.com. Find us on Facebook at www.Facebook.com/ACTIVATEDrinks or on Twitter @ACTIVATEDrinks.
For interview requests please contact Kat Kirsch at kirsch@formulapr.com.
About Nourish America
Nourish America is an award-winning 501 (c) 3 organization that provides nutritional supplements and nourishing foods (including naturals and organics) to those in need in America. Last year alone, Nourish
America provided almost $3.5 million worth of nutritional products to almost 200,000 Americans in need including over 30,000 children, 1,200 pregnant mothers, 32,000 seniors and 100,000 disaster victims. It costs only ten cents a day to provide nourishment to someone in need through Nourish America. For four years in a row, Nourish America has received high ratings for its fiscal management from Charity Navigator, the nation's leading charity watchdog organization. Independent audits of Nourish America's finances show that over 94% of all donations go directly to programs and those served. Donations can be made online at http://www.nourishamerica.org/donate.html. Get our latest news: become Nourish America's friend on Facebook. Come follow Nourish America on Twitter.
About ACTIVATE
ACTIVATE’s line of all-natural beverages are revolutionizing the beverage landscape with a proprietary cap design that stores vitamins separately from the water—enabling the vitamins to stay fresh and potent. By simply twisting the cap, the vitamins release, providing a fresh dose of vitamins for people who want to stay healthy, refreshed and live life to the fullest. ACTIVATE’s core line of functional drinks provide daily nutrition, great taste, hydration and are available in five delicious varieties: MultiVitamin Fruit Punch, MultiVitamin Lulo Pear, Immunity Orange, Energy Lemon Lime, Antioxidant Exotic Berry and Antioxidant Blueberry Pomegranate. ACTIVATE also has a WORKOUT line, which supports performance, replenishment and recovery and is available in four great varieties: Grape, Pink Grapefruit, Raspberry Citrus and Passion Fruit. All varieties are naturally sweetened with stevia, contain 0 grams of sugar, and only 5 calories. ACTIVATE’s PET bottle is made with 100 percent post-consumer recycled plastic, underscoring the brand’s commitment to sustainability and reducing waste.
Tuesday, May 17, 2011
Orange Leaf Frozen Yogurt Grand Opening Giveaways in Cincinnati
Orange Leaf Frozen Yogurt, a self-serve frozen dessert chain with 66 vibrant, family-friendly locations nationwide, will celebrate its two Cincinnati Grand Openings with delicious in-store and online giveaways for local residents.
First, as part of a pre-Grand Opening for both locations (9825 Colerain Avenue, Suite 100, Cincinnati, OH 45251 and 7747 Kenwood Road, Cincinnati, OH 45236) both area Orange Leaf stores will select a local Facebook fan each day to receive a gift certificate for a free yogurt. They will continue with this until they’ve each given 100 away.
While one must be a Facebook fan to take part in the daily giveaways, such is not the case at the Grand Opening Celebrations on Thursday, May 26, from 6–11p.m. At these events, Orange Leaf’s two new Cincinnati stores will actually be giving frozen yogurt away, for free, to every customer in the store.
As if that’s not enough, during these May 26th Grand Opening Celebrations, at approximately 7p.m., one lucky contestant from the Facebook fan page of each store will win free yogurt for an entire year. (Must be present to win.)
“We are very excited to be moving into Cincinnati,” said Orange Leaf CEO Reese Travis. We pride ourselves on serving the best-tasting products on the market, as well as providing consistency from our Internet presence, to our products, to the stores themselves.”
To be considered for the 100 Yogurt Giveaway or the Grand Prize, Cincinnati-area residents must “Like” their local Orange Leaf Facebook page (www.facebook.com/orangeleafcolerain, www.facebook.com/OrangeLeafKenwood). But to be considered for the Grand Opening free yogurt celebration, all residents need to do is show up hungry.
About Orange Leaf Frozen Yogurt
Orange Leaf Frozen Yogurt is a self-serve, choose-your-own-toppings frozen dessert chain with
a healthy mix of company-owned stores and franchises from coast to coast With 66 stores now
open, and more in the making, Orange Leaf is poised to become the largest franchise in the self-serve, frozen yogurt industry in 2011. Orange Leaf’s pro-franchisee culture encourages owners to become a part of their community, and provides them with the necessary ingredients for success. Orange Leaf offers a multitude of delicious, traditional and original flavors along with no sugar-added, dairy-free and certified kosher alternatives. Customized with a generous selection of do-it-yourself toppings, Orange Leaf provides an innocent indulgence, self-served in a stimulating atmosphere. For more information or for local franchise opportunities please visit www.orangeleafyogurt.com.
First, as part of a pre-Grand Opening for both locations (9825 Colerain Avenue, Suite 100, Cincinnati, OH 45251 and 7747 Kenwood Road, Cincinnati, OH 45236) both area Orange Leaf stores will select a local Facebook fan each day to receive a gift certificate for a free yogurt. They will continue with this until they’ve each given 100 away.
While one must be a Facebook fan to take part in the daily giveaways, such is not the case at the Grand Opening Celebrations on Thursday, May 26, from 6–11p.m. At these events, Orange Leaf’s two new Cincinnati stores will actually be giving frozen yogurt away, for free, to every customer in the store.
As if that’s not enough, during these May 26th Grand Opening Celebrations, at approximately 7p.m., one lucky contestant from the Facebook fan page of each store will win free yogurt for an entire year. (Must be present to win.)
“We are very excited to be moving into Cincinnati,” said Orange Leaf CEO Reese Travis. We pride ourselves on serving the best-tasting products on the market, as well as providing consistency from our Internet presence, to our products, to the stores themselves.”
To be considered for the 100 Yogurt Giveaway or the Grand Prize, Cincinnati-area residents must “Like” their local Orange Leaf Facebook page (www.facebook.com/orangeleafcolerain, www.facebook.com/OrangeLeafKenwood). But to be considered for the Grand Opening free yogurt celebration, all residents need to do is show up hungry.
About Orange Leaf Frozen Yogurt
Orange Leaf Frozen Yogurt is a self-serve, choose-your-own-toppings frozen dessert chain with
a healthy mix of company-owned stores and franchises from coast to coast With 66 stores now
open, and more in the making, Orange Leaf is poised to become the largest franchise in the self-serve, frozen yogurt industry in 2011. Orange Leaf’s pro-franchisee culture encourages owners to become a part of their community, and provides them with the necessary ingredients for success. Orange Leaf offers a multitude of delicious, traditional and original flavors along with no sugar-added, dairy-free and certified kosher alternatives. Customized with a generous selection of do-it-yourself toppings, Orange Leaf provides an innocent indulgence, self-served in a stimulating atmosphere. For more information or for local franchise opportunities please visit www.orangeleafyogurt.com.
New “Social Media and Restaurant Topics” Course Offered at Stratford University
With millions of people signing up to use a variety of social media sites, restaurant managers are learning just what an important tool these outlets can be. Now, with a new course being offered through Stratford University, students can learn how to leverage the power of social media in the restaurant field.
“It is essential that every restaurant know how to tap into using social media in order to keep in contact with their customers and stay on their radar,” explains Patrick O’Rourke, an adjunct hospitality instructor at Stratford University (www.stratford.edu). “This course is exactly what is needed to learn everything a restaurant manager needs to know about using social media.”
The course is offered completely online and will cover hospitality topics in regard to using social media outlets, such as Twitter, Yelp, Open Table, and LinkedIn. The course has been designed so that students will be able to build their professional network, be able to practice problem solving, and have the opportunity to engage one another.
The Social Media and Restaurant Topics (S.M.A.R.T.) course is ideal for those working in restaurant management, social media management, and others who would like to learn more about effectively using social media in their business.
“Social media is here, it’s now, and it is certainly the future,” adds O’Rourke. “The good news is that using it can be highly effective and affordable. You just need to know how to leverage it the right way, which is exactly what we show you how to do.”
To learn more about the Social Media and Restaurant Topics course or to enroll, visit the site at www.stratford.edu.
Stratford University offers 31 degree and non-degree programs, including non-degree culinary workshops. They also offer a variety of degrees in culinary arts and hospitality management. Degrees offered include advanced culinary arts, baking and pastry arts, hotel and restaurant management, and hospitality management. Many programs are offered completely online. Additionally, Stratford offers a variety of business-related courses, including those in management, accounting, and entrepreneurial management.
About Stratford University:
Stratford University operates campuses in Tysons Corner, Richmond, and Woodbridge. It offers 31 undergraduate and graduate degrees in the areas of Culinary Arts and Hospitality, Health Sciences, Business Administration, and Information Technology. The degree programs are offered both on campus, as well as online. For more information on the competition or Stratford University, please visit www.stratford.edu.
“It is essential that every restaurant know how to tap into using social media in order to keep in contact with their customers and stay on their radar,” explains Patrick O’Rourke, an adjunct hospitality instructor at Stratford University (www.stratford.edu). “This course is exactly what is needed to learn everything a restaurant manager needs to know about using social media.”
The course is offered completely online and will cover hospitality topics in regard to using social media outlets, such as Twitter, Yelp, Open Table, and LinkedIn. The course has been designed so that students will be able to build their professional network, be able to practice problem solving, and have the opportunity to engage one another.
The Social Media and Restaurant Topics (S.M.A.R.T.) course is ideal for those working in restaurant management, social media management, and others who would like to learn more about effectively using social media in their business.
“Social media is here, it’s now, and it is certainly the future,” adds O’Rourke. “The good news is that using it can be highly effective and affordable. You just need to know how to leverage it the right way, which is exactly what we show you how to do.”
To learn more about the Social Media and Restaurant Topics course or to enroll, visit the site at www.stratford.edu.
Stratford University offers 31 degree and non-degree programs, including non-degree culinary workshops. They also offer a variety of degrees in culinary arts and hospitality management. Degrees offered include advanced culinary arts, baking and pastry arts, hotel and restaurant management, and hospitality management. Many programs are offered completely online. Additionally, Stratford offers a variety of business-related courses, including those in management, accounting, and entrepreneurial management.
About Stratford University:
Stratford University operates campuses in Tysons Corner, Richmond, and Woodbridge. It offers 31 undergraduate and graduate degrees in the areas of Culinary Arts and Hospitality, Health Sciences, Business Administration, and Information Technology. The degree programs are offered both on campus, as well as online. For more information on the competition or Stratford University, please visit www.stratford.edu.
Hosting a Quality and Memorable Outdoor Party This Summer
Your party is always a reflection of you – your preferences, tastes and lifestyle. It is also a reflection of your guests, their preferences, special needs, and how important they are to you – their host.
Hosting a quality event is about being thoughtful. It will not be measured by how much money and time you spend, the famous brand names you use, or by mimicking the "Joneses" up the block -- but by how welcomed, comfortable and special each guest is made to feel.
Dawn Bryan, lifestyle expert, best-selling author, and founder of Qualipedia ™ -- the definitive source for making choices daily that count, offers the following tips:
PREPARATION BASICS:
Ø Be prepared! You need to feel relaxed and welcoming; be a guest at your own party
Ø Plan a party you would enjoy attending; express your own individuality/creativity
Ø Do not underestimate the time and resources required or overestimate your capabilities
Ø Use your freezer to prepare dishes ahead of time; write things down and make lists
Ø Set out all serving platters, dishes, utensils the day before; have enough ice, food, and drink
Ø Plan to be ready 30 minutes before the invited time; greet guests as they arrive
OUTDOOR BASICS:
Ø Have an alternate plan in case of bad weather; have sunscreen available if it’s a day party
Ø If grilling, make sure you have grill, charcoal or fuel, and all tools clean and ready
Ø Keep the house cool for guests to escape the heat
Ø If it is a pool party, add fun water toys and floats
Ø Give guests comfortable places to relax, meet, and mingle by arranging seating into small groups.
BUFFET BASICS:
Ø Always prepare extra portions!
Ø To avoid the growth of bacteria keep hot foods hot and cold foods cold
Ø To avoid traffic jams, set bar/drink table away from the buffet table
Ø If children are invited, plan to have some foods/drinks they will especially enjoy
Ø Place containers around for disposing of olive pits, toothpicks, shells, etc
Ø If you expect leftovers, have take-away containers ready for your guests
ENTERTAINMENT BASICS:
Ø Music sets the mood and paces the flow of the party
Ø Do you want live music, dancing, or just soft background music? Use your imagination!
Ø Consider celebrity look-alikes, stilt walkers, ventriloquists, caricaturists, face painters, mimes, fire eaters, dancers, jugglers, balloon makers, or fortune tellers
BEYOND BASICS:
Ø Select a special date and make it your own: could be a Flag Day (June 14) party or "every June 18" party; commemorate an anniversary or special event
Ø Create a signature theme: a recipe, a season, a color, secret desire costumes or masks, jazz, salsa dancing, ping-pong tournament - all give imaginative impetus to your party, beginning with the invitation
Ø Send guests home with a gift bag or small memento related to your theme
Ø If party is on a Friday or Saturday evening, send guests home with fresh bagels, croissant, or danish for their breakfast - perhaps along with the next morning's newspaper
ABOUT QUALIPEDIA™
Qualipedia ™ is the definitive source for making choices daily that count. Qualipedia ™ educates consumers on their choices, helping them achieve independence from product hype, providing transparency about everyday items and gives people the information they can use to determine quality for themselves, enhancing their lifestyles in a way that works for them.
http://www.facebook.com/pages/Qualipedia/187768774571142
ABOUT DAWN BRYAN
Dawn is the founder of Qualipedia ™ and best-selling author of “The Art and Etiquette of Gift Giving.” Dawn’s impressive career includes being selected as a consultant and advisor for many global brands including Gucci, American Express, Business Week Magazine, Citicorps/Diners Club, Swarovski Crystal, and others. Most recently, she advised Bad Boy Worldwide Entertainment on etiquette and protocol. She has authored many columns and books on etiquette, gift-giving and the quality of things for Business Week, Town & Country, Modern Bride, Vogue and Glamour among others. Dawn has taught international protocol to globalizing businesses and industries, as well as to Chinese journalists and diplomats in Beijing and Shanghai.
Hosting a quality event is about being thoughtful. It will not be measured by how much money and time you spend, the famous brand names you use, or by mimicking the "Joneses" up the block -- but by how welcomed, comfortable and special each guest is made to feel.
Dawn Bryan, lifestyle expert, best-selling author, and founder of Qualipedia ™ -- the definitive source for making choices daily that count, offers the following tips:
PREPARATION BASICS:
Ø Be prepared! You need to feel relaxed and welcoming; be a guest at your own party
Ø Plan a party you would enjoy attending; express your own individuality/creativity
Ø Do not underestimate the time and resources required or overestimate your capabilities
Ø Use your freezer to prepare dishes ahead of time; write things down and make lists
Ø Set out all serving platters, dishes, utensils the day before; have enough ice, food, and drink
Ø Plan to be ready 30 minutes before the invited time; greet guests as they arrive
OUTDOOR BASICS:
Ø Have an alternate plan in case of bad weather; have sunscreen available if it’s a day party
Ø If grilling, make sure you have grill, charcoal or fuel, and all tools clean and ready
Ø Keep the house cool for guests to escape the heat
Ø If it is a pool party, add fun water toys and floats
Ø Give guests comfortable places to relax, meet, and mingle by arranging seating into small groups.
BUFFET BASICS:
Ø Always prepare extra portions!
Ø To avoid the growth of bacteria keep hot foods hot and cold foods cold
Ø To avoid traffic jams, set bar/drink table away from the buffet table
Ø If children are invited, plan to have some foods/drinks they will especially enjoy
Ø Place containers around for disposing of olive pits, toothpicks, shells, etc
Ø If you expect leftovers, have take-away containers ready for your guests
ENTERTAINMENT BASICS:
Ø Music sets the mood and paces the flow of the party
Ø Do you want live music, dancing, or just soft background music? Use your imagination!
Ø Consider celebrity look-alikes, stilt walkers, ventriloquists, caricaturists, face painters, mimes, fire eaters, dancers, jugglers, balloon makers, or fortune tellers
BEYOND BASICS:
Ø Select a special date and make it your own: could be a Flag Day (June 14) party or "every June 18" party; commemorate an anniversary or special event
Ø Create a signature theme: a recipe, a season, a color, secret desire costumes or masks, jazz, salsa dancing, ping-pong tournament - all give imaginative impetus to your party, beginning with the invitation
Ø Send guests home with a gift bag or small memento related to your theme
Ø If party is on a Friday or Saturday evening, send guests home with fresh bagels, croissant, or danish for their breakfast - perhaps along with the next morning's newspaper
ABOUT QUALIPEDIA™
Qualipedia ™ is the definitive source for making choices daily that count. Qualipedia ™ educates consumers on their choices, helping them achieve independence from product hype, providing transparency about everyday items and gives people the information they can use to determine quality for themselves, enhancing their lifestyles in a way that works for them.
http://www.facebook.com/pages/Qualipedia/187768774571142
ABOUT DAWN BRYAN
Dawn is the founder of Qualipedia ™ and best-selling author of “The Art and Etiquette of Gift Giving.” Dawn’s impressive career includes being selected as a consultant and advisor for many global brands including Gucci, American Express, Business Week Magazine, Citicorps/Diners Club, Swarovski Crystal, and others. Most recently, she advised Bad Boy Worldwide Entertainment on etiquette and protocol. She has authored many columns and books on etiquette, gift-giving and the quality of things for Business Week, Town & Country, Modern Bride, Vogue and Glamour among others. Dawn has taught international protocol to globalizing businesses and industries, as well as to Chinese journalists and diplomats in Beijing and Shanghai.
Monday, May 16, 2011
Say Cheers to California Wine in San Luis Obispo
San Luis Obispo, CA, conveniently located halfway between San Francisco and Los Angeles along the scenic coast of California and known to Oprah Winfrey Show fans as the “Happiest City in America,” will host two exciting fall events in celebration of harvest season and California Wine Month: Sunset’s Savor the Central Coast (September 29-October 2, 2011), and Harvest Celebration Weekend (November 4-5, 2011).
Aside from these main events (detailed below), individual wineries host many celebrations, tours, and dinners throughout harvest season, beginning in September with California Wine Month and lasting through November. Visitors can begin planning their own California Wine Month tasting itineraries at SanLuisObispoVacations.com where they’ll find wine event listings, a printable wine country map, and details on 37 hotels that provide a centrally-located jumping-off point into the county’s prestigious wine country.
Sunset’s Savor the Central Coast- Tickets on Sale Now
September 29- October 2, 2011
Enjoy tasting wine from over 200 wineries and food from over 30 local chefs; tour the two-acre kitchen garden and the 20,000 square-foot Central Coast Pavillion featuring guest chefs and editors from Sunset Magazine; attend Sunset’s Western Wine Awards; and participate in seminars and local tours highlighting the bounty of San Luis Obispo’s local, sustainable fish, farm and wine industries in this four-day event.
Harvest Celebration Weekend
November 4 - 5, 2011
Kick off harvest season with San Luis Obispo Vintners during their annual Harvest Celebration Weekend, including winemaker dinners on Friday evening, a grand tasting celebration in Avila Beach on Saturday, and open house tasting events at participating San Luis Obispo wineries on Sunday.
For more information about San Luis Obispo accommodations, events and activities, visit SanLuisObispoVacations.com.
Aside from these main events (detailed below), individual wineries host many celebrations, tours, and dinners throughout harvest season, beginning in September with California Wine Month and lasting through November. Visitors can begin planning their own California Wine Month tasting itineraries at SanLuisObispoVacations.com where they’ll find wine event listings, a printable wine country map, and details on 37 hotels that provide a centrally-located jumping-off point into the county’s prestigious wine country.
Sunset’s Savor the Central Coast- Tickets on Sale Now
September 29- October 2, 2011
Enjoy tasting wine from over 200 wineries and food from over 30 local chefs; tour the two-acre kitchen garden and the 20,000 square-foot Central Coast Pavillion featuring guest chefs and editors from Sunset Magazine; attend Sunset’s Western Wine Awards; and participate in seminars and local tours highlighting the bounty of San Luis Obispo’s local, sustainable fish, farm and wine industries in this four-day event.
Harvest Celebration Weekend
November 4 - 5, 2011
Kick off harvest season with San Luis Obispo Vintners during their annual Harvest Celebration Weekend, including winemaker dinners on Friday evening, a grand tasting celebration in Avila Beach on Saturday, and open house tasting events at participating San Luis Obispo wineries on Sunday.
For more information about San Luis Obispo accommodations, events and activities, visit SanLuisObispoVacations.com.
Friday, May 13, 2011
Veggie Burgers for Vegetarians, Vegans...and the Rest of Us!
JUST IN TIME FOR GRILLING SEASON NEW BOOK OFFERS BURGER RECIPES FOR VEGETARIANS, VEGANS (AND THE REST OF US TOO!)
THE BEST VEGGIE BURGERS
ON THE PLANET
101 GLOBALLY INSPIRED VEGAN CREATIONS PACKED WITH FRESH FLAVORS AND EXCITING NEW TASTES
by Joni Marie Newman
May 2011
Veggie burgers are the ultimate vegan food. They’re healthy, they’re portable (and a party favorite!), they’re packed with flavor, and they’re also loved by just about everyone—non-vegans included! And like many foods, they’re about 1,000 times better when they are made at home, rather than picked up from the freezer case. Author and vegan extraordinaire Joni Marie Newman has provided readers with a how-to guide for expertly crafted burgers that will not only inspire them to eat more creatively, but more deliciously!
With THE BEST VEGGIE BURGERS ON THE PLANET (Fair Winds Press, May 2011, $19.99 U.S./$21.99 Canada, paperback with color photos) readers can forget about those store-bought patties full of ingredients nobody can decipher, and bring flavor and fun back into the kitchen. Featuring wholesome, 100% vegan ingredients packed with taste and nutrition, this book has recipes for it all: Burgers for breakfast. Burgers for dinner. Burgers for holidays and potlucks. Burgers for anytime. There are also recipes for buns, sides, and desserts so readers can create complete meals guaranteed to be the hit of any party.
Recipes include:
Fire-Roasted Red Pepper Burger;
Garlicky Ranch Potato Patties;
Jalapeno Cornbread Burger;
Deli-Style No-Tuna Melt;
Sweet Potato Buns; and
Chocolate Chip Cookie Sandwiches
From lentils and seitan to tahini and tofu, THE BEST VEGGIE BURGERS ON THE PLANET provides 101 ways of looking at burgers in a whole new—animal friendly, meat-free—way!
“These delicious, healthy, and humane recipes are sure to rouse both vegans and non-vegans to rush to the kitchen and cook with new inspiration.” Dr. Will Tuttle, author of the bestselling The World Peace Diet.
About the Author
Joni Marie Newman is the founder of www.justthefood.com, the author of Cozy Inside, and the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009), The Complete Guide to Vegan Food Substitutions (Fair Winds, Fall 2010), and Hearty Vegan Meals for Monster Appetites (Fair Winds, Spring 2011). A southern California native, she lives in Orange County with her husband, three dogs, and the cat.
THE BEST VEGGIE BURGERS ON THE PLANET
101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes
by Joni Marie Newman
Fair Winds Press
May 2011
$19.99 U.S./$21.99 Canada
Trade Paperback Original
ISBN-13: 978-1-59233-476-6
THE BEST VEGGIE BURGERS
ON THE PLANET
101 GLOBALLY INSPIRED VEGAN CREATIONS PACKED WITH FRESH FLAVORS AND EXCITING NEW TASTES
by Joni Marie Newman
May 2011
Veggie burgers are the ultimate vegan food. They’re healthy, they’re portable (and a party favorite!), they’re packed with flavor, and they’re also loved by just about everyone—non-vegans included! And like many foods, they’re about 1,000 times better when they are made at home, rather than picked up from the freezer case. Author and vegan extraordinaire Joni Marie Newman has provided readers with a how-to guide for expertly crafted burgers that will not only inspire them to eat more creatively, but more deliciously!
With THE BEST VEGGIE BURGERS ON THE PLANET (Fair Winds Press, May 2011, $19.99 U.S./$21.99 Canada, paperback with color photos) readers can forget about those store-bought patties full of ingredients nobody can decipher, and bring flavor and fun back into the kitchen. Featuring wholesome, 100% vegan ingredients packed with taste and nutrition, this book has recipes for it all: Burgers for breakfast. Burgers for dinner. Burgers for holidays and potlucks. Burgers for anytime. There are also recipes for buns, sides, and desserts so readers can create complete meals guaranteed to be the hit of any party.
Recipes include:
Fire-Roasted Red Pepper Burger;
Garlicky Ranch Potato Patties;
Jalapeno Cornbread Burger;
Deli-Style No-Tuna Melt;
Sweet Potato Buns; and
Chocolate Chip Cookie Sandwiches
From lentils and seitan to tahini and tofu, THE BEST VEGGIE BURGERS ON THE PLANET provides 101 ways of looking at burgers in a whole new—animal friendly, meat-free—way!
“These delicious, healthy, and humane recipes are sure to rouse both vegans and non-vegans to rush to the kitchen and cook with new inspiration.” Dr. Will Tuttle, author of the bestselling The World Peace Diet.
About the Author
Joni Marie Newman is the founder of www.justthefood.com, the author of Cozy Inside, and the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009), The Complete Guide to Vegan Food Substitutions (Fair Winds, Fall 2010), and Hearty Vegan Meals for Monster Appetites (Fair Winds, Spring 2011). A southern California native, she lives in Orange County with her husband, three dogs, and the cat.
THE BEST VEGGIE BURGERS ON THE PLANET
101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes
by Joni Marie Newman
Fair Winds Press
May 2011
$19.99 U.S./$21.99 Canada
Trade Paperback Original
ISBN-13: 978-1-59233-476-6
Squash & Zucchini by Elisabeth Bangert
Delicious and full of the summer’s sun, squash and zucchini are aromatic and unexpectedly versatile. They are the perfect fruit to spice up a meal or snack, or perhaps used as side dishes and desserts as well. Of course, in the pumpkin’s case, it may also be decorated with a ghoulish or smiling faced jack-o’-lantern for Halloween. However, if you prefer to cook with pumpkins, recipes presented will help you process these large fruits in a practical manner. Zucchini grows well in every garden and may be served raw, cooked, fried, or grilled.
Thirty-five recipes ranging from soups, chili, and quiche to strudel and muffins use these wonderful fruits. Creatively, pumpkins and zucchini can spice up antipasto salad, sandwiches, pancakes, and omelets. Enhancing each recipe are nutritional facts, cooking tips, and 67 superb color images.
This book sells for $19.99 and can be purchased through the publisher at www.schifferbooks.com or your local bookseller.
Thirty-five recipes ranging from soups, chili, and quiche to strudel and muffins use these wonderful fruits. Creatively, pumpkins and zucchini can spice up antipasto salad, sandwiches, pancakes, and omelets. Enhancing each recipe are nutritional facts, cooking tips, and 67 superb color images.
This book sells for $19.99 and can be purchased through the publisher at www.schifferbooks.com or your local bookseller.
Wednesday, May 11, 2011
Rediscover your primal side from Certified Angus Beef
Take a step back in time and enjoy the smells and tastes that early man did – when foraging was a way of life and the only way to cook meat was over a roaring open flame with juices dripping off the bone.
Chef Michael Ollier of the Certified Angus Beef ® brand invites you to mimic that primal way of preparing food in your back yard this summer. The perfect way to start is by leaving the bone in your favorite cut of beef.
“There’s something carnal, something primordial, about grilling beef with the bone in,” Ollier said. “It plays on our natural instincts in a manner that not many things can.”
Ollier says, though, that in addition to the visual presentation, there are actually practical reasons for choosing bone-in cuts over boneless.
“There is a lot of flavor that comes from the bone,” Ollier said. “Whether you’re grilling a steak or making stock, so much of that robust beef flavor is because of the bone.”
Ollier recommends the T-bone or the Porterhouse steak, as both are readily available in most meat cases, but also suggests consumers ask their butcher to try Cowboy steaks (bone-in ribeye) or bone-in strip steaks.
To ensure success, remember this: always start with the best ingredients Steaks should be well-marbled with lots of little white flecks that melt during cooking and baste the steak from the inside. Premium Certified Angus Beef ® brand steaks boast generous marbling and deliver mouthwatering flavor, tenderness and juiciness in every bite.
Bone-In Strip Steaks with Fennel Pepper Rub
Ingredients
• 2 12-ounce Certified Angus Beef ® brand bone-in New York Strip steaks
• 1 1/2 teaspoons crushed fennel seed
• 2 teaspoons oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground red pepper flakes
Instructions
1. Combine fennel seed, oregano, paprika, salt, pepper and red pepper in small bowl. Sprinkle both sides of strip steaks with seasoning and rub into the surface. Cover in plastic wrap and refrigerate for 45-60 minutes.
2. Grill to desired doneness.
Serves 2
Chef Michael Ollier of the Certified Angus Beef ® brand invites you to mimic that primal way of preparing food in your back yard this summer. The perfect way to start is by leaving the bone in your favorite cut of beef.
“There’s something carnal, something primordial, about grilling beef with the bone in,” Ollier said. “It plays on our natural instincts in a manner that not many things can.”
Ollier says, though, that in addition to the visual presentation, there are actually practical reasons for choosing bone-in cuts over boneless.
“There is a lot of flavor that comes from the bone,” Ollier said. “Whether you’re grilling a steak or making stock, so much of that robust beef flavor is because of the bone.”
Ollier recommends the T-bone or the Porterhouse steak, as both are readily available in most meat cases, but also suggests consumers ask their butcher to try Cowboy steaks (bone-in ribeye) or bone-in strip steaks.
To ensure success, remember this: always start with the best ingredients Steaks should be well-marbled with lots of little white flecks that melt during cooking and baste the steak from the inside. Premium Certified Angus Beef ® brand steaks boast generous marbling and deliver mouthwatering flavor, tenderness and juiciness in every bite.
Bone-In Strip Steaks with Fennel Pepper Rub
Ingredients
• 2 12-ounce Certified Angus Beef ® brand bone-in New York Strip steaks
• 1 1/2 teaspoons crushed fennel seed
• 2 teaspoons oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground red pepper flakes
Instructions
1. Combine fennel seed, oregano, paprika, salt, pepper and red pepper in small bowl. Sprinkle both sides of strip steaks with seasoning and rub into the surface. Cover in plastic wrap and refrigerate for 45-60 minutes.
2. Grill to desired doneness.
Serves 2
StorableOrganics.com launches world's first line of organic, non-GMO preparedness superfoods
StorableOrganics.com has just launched, offering a full line of long-term storable superfoods and organic foods packed in steel cans for long-term shelf life. The company sells directly to consumers over the web and caters to people interested in preparedness and food security who understand the need for high-density nutrition during stressful emergencies.
"In an emergency, you don't want to be living on Pop-Tarts and Cheetos," said StorableOrganics founder Mike Adams. "You need high-density nutrition to support your health, keep you alert and provide the stamina to make it th rough any crisis."
http://www.storableorganics.com/ offers chlorella, spirulina, organic chia seeds, organic quinoa, organic brown rice, rice bran solubles, palm sugar, Himalayan Pink Crystal salt and many other high-density superfoods. They're packed in BPA-free bags that are sealed inside steel cans, giving them from 2 - 10 years of long-term storage (depending on the item).
"These are the superfoods that will not merely keep you alive in an emergency," explained Adams, "they will also keep you healthy and well-nourished." Chlorella and spirulina microalgae, for example, contain hundreds of different plant-based nutrients (phytochemicals), each with its own scientific function. Rice bran solubles, similarly, are made from the most nutrient-dense part of rice seeds -- the part containing the vitamins and minerals that sprout the rice seed into a living plant.
Prices for the long-term storable superfoods a re set at "bulk" pricing levels, actually making them cheaper than purchasing the products without the steel can (in most cases). That makes Storable Organics a place to acquire not just storable superfoods but also bulk pricing for volume purchases of superfoods.
StorableOrganics.com also offers long-term storable superfoods by the pallet for institutions or retreats requesting very large quantities.
"In an emergency, you don't want to be living on Pop-Tarts and Cheetos," said StorableOrganics founder Mike Adams. "You need high-density nutrition to support your health, keep you alert and provide the stamina to make it th rough any crisis."
http://www.storableorganics.com/ offers chlorella, spirulina, organic chia seeds, organic quinoa, organic brown rice, rice bran solubles, palm sugar, Himalayan Pink Crystal salt and many other high-density superfoods. They're packed in BPA-free bags that are sealed inside steel cans, giving them from 2 - 10 years of long-term storage (depending on the item).
"These are the superfoods that will not merely keep you alive in an emergency," explained Adams, "they will also keep you healthy and well-nourished." Chlorella and spirulina microalgae, for example, contain hundreds of different plant-based nutrients (phytochemicals), each with its own scientific function. Rice bran solubles, similarly, are made from the most nutrient-dense part of rice seeds -- the part containing the vitamins and minerals that sprout the rice seed into a living plant.
Prices for the long-term storable superfoods a re set at "bulk" pricing levels, actually making them cheaper than purchasing the products without the steel can (in most cases). That makes Storable Organics a place to acquire not just storable superfoods but also bulk pricing for volume purchases of superfoods.
StorableOrganics.com also offers long-term storable superfoods by the pallet for institutions or retreats requesting very large quantities.
May is Nat'l BBQ Month: 20 Tips from Master Griller!
As May is National Barbecue Month (http://www.nbbqa.org/monthly_promo.asp) and summer is barbecue season, John McLemore has culled 20 BBQ cooking tips from his book, “DADGUM, That's Good! Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming” (Trade paperback, $24.95, link to video press release: http://vimeo.com/15455021).
John McLemore, a southerner through-and-through, was born an entrepreneur and accidentally became a cook. John and Don, brothers and owners of Masterbuilt, a company that makes cooking products, stumbled upon a secret. The brothers often tested their cooking products by making family recipes. During this testing they realized they had created a simple method of cooking what most people consider very difficult recipes. John decided that this method and his family recipes needed to be shared with the world. With the publication of “DADGUM, That’s Good!” anyone can cook these great recipes with ease.
· 60,000 of these books have already been sold to QVC, where John has legions of fans.
· Paula Deen – in her foreword to the book – said, “I’m tickled pink that John has written this cookbook. I can’t think of anyone or anything that has made my cooking life easier than John's awesome products. This is a man who knows how good food should taste and how it’s best prepared…John has set a new standard of cooking with this book.”
20 BBQ Cooking Tips from John McLemore, author of "DADGUM That’s Good!”
1. Coat grill rack with non-stick spray or vegetable oil before preheating to prevent food from sticking.
2. When grilling fish, grill with the skin side down or on aluminum foil (coat with non-stick spray).
3. Red snapper is quick and easy to grill. But, make sure the grill and fish are well oiled, and handle carefully.
4. Salmon is a favorite for grilling, because it doesn’t dry out. Rich in natural omega oils, you can pop it on the grill without oiling. Start by grilling the salmon skin side up. This allows the natural fat under the skin to be drawn into the filet, keeping it rich and moist.
5. If you’re grilling scallops, use fresh ocean scallops. These should be a pinkish tan or ivory color, not unnaturally white.
6. Freshwater trout is great on the grill. The skin becomes thin and crispy and the meat is full of flavor.
7. To keep tuna burgers moist, choose the freshest tuna steaks you can find and serve them medium-rare to medium – don’t overcook.
8. When grilling BBQ ribs, pork butt, or tenderloin, cook unwrapped for 50 to 75% of the cooking time to infuse smoke and flavor. The remaining time wrap with heavy aluminum foil to retain moisture and tenderness
9. When grilling burgers and steaks, allow grill to get to a high temperature before placing food on grill. Let steaks or burgers grill several minutes prior to turning, which will sear in the juices.
10. When choosing an inexpensive steak, opt for flank steak rather than skirt steak, which can be tougher. Flank steak is thin and cooks quickly. They’re usually marinated before being grilled. Wrap the steak in foil as it comes off the grill and let it stand for 10 minutes. Slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak more tender.
11. When is cheaper better? Chicken thighs may be one of the cheaper cuts, but they do great on the grill! Thighs are more flavorful and the extra fat in the skin makes them better suited to grilling.
12. For the juiciest chicken and chops, you want to sear them on both sides on high heat for several minutes and then bring the grill temperature down to complete the cooking process.
13. Grilling vegetables in aluminum foil, with oil, prevents them from falling through the grill gates.
14. Just a few minutes on the grill gives bell peppers a sweet smoky flavor. Don’t over roast them: As soon as the skin puffs up and turns black, they’re ready.
15. Cut zucchini in half lengthwise, coat with olive oil and sprinkle with salt and pepper; grill for 15 minutes.
16. You can leave the husk on the corn while grilling. Once you see the shape of the kernels burning through the husk, your corn is ready. (If you grill with indirect heat, you’ll need to grill the corn for about an hour, so put your corn on the grill first.)
17. Grilled Caesar Salad - ? Sure – the Romaine lettuce ends will char, but it stays remarkably crisp and sweet, with a char-grilled flavor.
18. Always allow grill to cool prior to cleaning, but I recommend cleaning after each use.
19. To extend the life of your grill (and smoker), store in a dry place or keep covered after each use.
20. Do not grill alone; spend the time with family and friends. (It’s more DADGUM fun!)
John McLemore, a southerner through-and-through, was born an entrepreneur and accidentally became a cook. John and Don, brothers and owners of Masterbuilt, a company that makes cooking products, stumbled upon a secret. The brothers often tested their cooking products by making family recipes. During this testing they realized they had created a simple method of cooking what most people consider very difficult recipes. John decided that this method and his family recipes needed to be shared with the world. With the publication of “DADGUM, That’s Good!” anyone can cook these great recipes with ease.
· 60,000 of these books have already been sold to QVC, where John has legions of fans.
· Paula Deen – in her foreword to the book – said, “I’m tickled pink that John has written this cookbook. I can’t think of anyone or anything that has made my cooking life easier than John's awesome products. This is a man who knows how good food should taste and how it’s best prepared…John has set a new standard of cooking with this book.”
20 BBQ Cooking Tips from John McLemore, author of "DADGUM That’s Good!”
1. Coat grill rack with non-stick spray or vegetable oil before preheating to prevent food from sticking.
2. When grilling fish, grill with the skin side down or on aluminum foil (coat with non-stick spray).
3. Red snapper is quick and easy to grill. But, make sure the grill and fish are well oiled, and handle carefully.
4. Salmon is a favorite for grilling, because it doesn’t dry out. Rich in natural omega oils, you can pop it on the grill without oiling. Start by grilling the salmon skin side up. This allows the natural fat under the skin to be drawn into the filet, keeping it rich and moist.
5. If you’re grilling scallops, use fresh ocean scallops. These should be a pinkish tan or ivory color, not unnaturally white.
6. Freshwater trout is great on the grill. The skin becomes thin and crispy and the meat is full of flavor.
7. To keep tuna burgers moist, choose the freshest tuna steaks you can find and serve them medium-rare to medium – don’t overcook.
8. When grilling BBQ ribs, pork butt, or tenderloin, cook unwrapped for 50 to 75% of the cooking time to infuse smoke and flavor. The remaining time wrap with heavy aluminum foil to retain moisture and tenderness
9. When grilling burgers and steaks, allow grill to get to a high temperature before placing food on grill. Let steaks or burgers grill several minutes prior to turning, which will sear in the juices.
10. When choosing an inexpensive steak, opt for flank steak rather than skirt steak, which can be tougher. Flank steak is thin and cooks quickly. They’re usually marinated before being grilled. Wrap the steak in foil as it comes off the grill and let it stand for 10 minutes. Slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak more tender.
11. When is cheaper better? Chicken thighs may be one of the cheaper cuts, but they do great on the grill! Thighs are more flavorful and the extra fat in the skin makes them better suited to grilling.
12. For the juiciest chicken and chops, you want to sear them on both sides on high heat for several minutes and then bring the grill temperature down to complete the cooking process.
13. Grilling vegetables in aluminum foil, with oil, prevents them from falling through the grill gates.
14. Just a few minutes on the grill gives bell peppers a sweet smoky flavor. Don’t over roast them: As soon as the skin puffs up and turns black, they’re ready.
15. Cut zucchini in half lengthwise, coat with olive oil and sprinkle with salt and pepper; grill for 15 minutes.
16. You can leave the husk on the corn while grilling. Once you see the shape of the kernels burning through the husk, your corn is ready. (If you grill with indirect heat, you’ll need to grill the corn for about an hour, so put your corn on the grill first.)
17. Grilled Caesar Salad - ? Sure – the Romaine lettuce ends will char, but it stays remarkably crisp and sweet, with a char-grilled flavor.
18. Always allow grill to cool prior to cleaning, but I recommend cleaning after each use.
19. To extend the life of your grill (and smoker), store in a dry place or keep covered after each use.
20. Do not grill alone; spend the time with family and friends. (It’s more DADGUM fun!)
It's National BBQ Month - Let's make it Healthy with 100% Juice Marinades
Tips on Making the Best of your 100% Juice Marinade
1. Can I marinate my meat at room temperature? Always refrigerate your meat while marinating it. Bacteria multiply rapidly as air temperature increases, creating a food safety hazard.
2. What type of container should I use? Plastic zip bags and glass bowls are best for marinating food. The acidic component of a marinades can react with metal containers and alter the flavor.
3. How much marinade do I need? Approximately 1/2 -1 cup of marinade per pound of meat is optimal for marinating with 100% fruit juice marinades – if you are marinating on a flat dish, you might want to estimate a little more.
Citrus juices, apple, grape, even the more exotic tropical juices all make excellent marinade bases to boost the flavor of your favorite grill staples. With such a wide array of 100% juices to choose from, you can create a different flavored marinade for every day of the summer!
Speedy Barbecue Sauce with 100% Grape Juice
Makes about 2 cups
Ingredients
· 1/4 cup cider vinegar
· 1/2 cup Welch’s 100% Grape Juice made with Concord grapes
· 1/2 cup Welch’s 100% White Grape Juice made with Niagara grapes
· 1 cup canned tomatoes, crushed, diced or pureed
· 3 tablespoons packed brown sugar
· 1 tablespoon Worcestershire sauce
· 1 tablespoon tomato paste
· 1 teaspoon hot pepper sauce
· 2 tablespoons chopped garlic
Preparation
Combine all the ingredients in a medium size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 20 minutes, stirring frequently. Remove from the heat and cool slightly before using. Store in refrigerator.
Serving Size: 2 Tablespoons
Nutrition Per Serving: 25 calories, 0g fat, 0g saturated fat, 0g protein, 6g carbohydrate, 45mg sodium, 0g fiber
1. Can I marinate my meat at room temperature? Always refrigerate your meat while marinating it. Bacteria multiply rapidly as air temperature increases, creating a food safety hazard.
2. What type of container should I use? Plastic zip bags and glass bowls are best for marinating food. The acidic component of a marinades can react with metal containers and alter the flavor.
3. How much marinade do I need? Approximately 1/2 -1 cup of marinade per pound of meat is optimal for marinating with 100% fruit juice marinades – if you are marinating on a flat dish, you might want to estimate a little more.
Citrus juices, apple, grape, even the more exotic tropical juices all make excellent marinade bases to boost the flavor of your favorite grill staples. With such a wide array of 100% juices to choose from, you can create a different flavored marinade for every day of the summer!
Speedy Barbecue Sauce with 100% Grape Juice
Makes about 2 cups
Ingredients
· 1/4 cup cider vinegar
· 1/2 cup Welch’s 100% Grape Juice made with Concord grapes
· 1/2 cup Welch’s 100% White Grape Juice made with Niagara grapes
· 1 cup canned tomatoes, crushed, diced or pureed
· 3 tablespoons packed brown sugar
· 1 tablespoon Worcestershire sauce
· 1 tablespoon tomato paste
· 1 teaspoon hot pepper sauce
· 2 tablespoons chopped garlic
Preparation
Combine all the ingredients in a medium size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 20 minutes, stirring frequently. Remove from the heat and cool slightly before using. Store in refrigerator.
Serving Size: 2 Tablespoons
Nutrition Per Serving: 25 calories, 0g fat, 0g saturated fat, 0g protein, 6g carbohydrate, 45mg sodium, 0g fiber
Tuesday, May 10, 2011
Sommelier Society of America Endorses Cork Wine Closures
The Sommelier Society of America, the nation’s oldest and foremost professional wine teaching institution, and 100% Cork, the campaign to educate the public about the environmental, economic and social benefits of natural cork, today jointly announced that the Society has endorsed natural cork as the preferred closure for wine.
“As a sommelier I know there is nothing that can replace the pleasure of hearing the iconic ‘pop’ when you extract a natural cork from a bottle of wine,” said Robert Moody, the Society’s chairman. “Natural cork plays such a distinctive role in the preservation and presentation of wine. It is an integral part of the romance of wine, and it remains the gold standard for wine closures.”
Moody noted that natural cork is the ideal closure for preserving wine. “It allows just the right amount of oxygen to mix with the wine over time so that it ages properly, and it provides a durable and reliable seal. The environmental advantage that natural cork has over alternative closures, especially when it comes to sustainability, is the icing on the cake.”
Commenting on the Society’s endorsement, Peter Weber, executive director of the Cork Quality Council, a sponsor of 100% Cork, stated: “The Society is one of the world’s most respected professional associations when it comes to understanding and appreciating wine and wine closures. This endorsement represents a major milestone in our campaign and we look forward to working with the Society to continue our outreach to wine drinkers.”
About the Sommelier Society of America
The Sommelier Society of America is the nation’s oldest wine teaching organization. Founded in 1954, it is committed to making the enjoyment and appreciation of wine an option for everyone, from passionate consumers, oenophiles, as well as industry professionals. The Society is located in New York City where it hosts its flagship Twenty-One Week Certificate Course, as well as other events.
About 100% Cork
100% Cork is a campaign to educate U.S. wine consumers about the benefits of choosing wine with natural cork stoppers because of cork’s environmental, technical and societal advantages. The campaign seeks to recruit and organize wine consumers to request that winemakers and retailers choose natural cork over artificial stoppers. The campaign is funded by the Portuguese Cork Association and the Cork Quality Council. (100percentcork.org)
“As a sommelier I know there is nothing that can replace the pleasure of hearing the iconic ‘pop’ when you extract a natural cork from a bottle of wine,” said Robert Moody, the Society’s chairman. “Natural cork plays such a distinctive role in the preservation and presentation of wine. It is an integral part of the romance of wine, and it remains the gold standard for wine closures.”
Moody noted that natural cork is the ideal closure for preserving wine. “It allows just the right amount of oxygen to mix with the wine over time so that it ages properly, and it provides a durable and reliable seal. The environmental advantage that natural cork has over alternative closures, especially when it comes to sustainability, is the icing on the cake.”
Commenting on the Society’s endorsement, Peter Weber, executive director of the Cork Quality Council, a sponsor of 100% Cork, stated: “The Society is one of the world’s most respected professional associations when it comes to understanding and appreciating wine and wine closures. This endorsement represents a major milestone in our campaign and we look forward to working with the Society to continue our outreach to wine drinkers.”
About the Sommelier Society of America
The Sommelier Society of America is the nation’s oldest wine teaching organization. Founded in 1954, it is committed to making the enjoyment and appreciation of wine an option for everyone, from passionate consumers, oenophiles, as well as industry professionals. The Society is located in New York City where it hosts its flagship Twenty-One Week Certificate Course, as well as other events.
About 100% Cork
100% Cork is a campaign to educate U.S. wine consumers about the benefits of choosing wine with natural cork stoppers because of cork’s environmental, technical and societal advantages. The campaign seeks to recruit and organize wine consumers to request that winemakers and retailers choose natural cork over artificial stoppers. The campaign is funded by the Portuguese Cork Association and the Cork Quality Council. (100percentcork.org)
Monday, May 9, 2011
Indulge in Healing Chocolate with Chocoveda's Chakra & Goddess Collections
Chocoveda, maker of award-winning, dairy-free (vegan), 100% natural dark chocolate truffles, brings even more health benefits to dark chocolate, offering sumptuous, handmade chocolate truffles infused with Ayurvedic herbs known to ease stress.
Chocoveda, recent winner of the International Chocolate Salon’s 2011 Grand Master Award for the Best Chocolatiers in America, offers the “Chakra Box” and “Goddess Box” collections, designed to balance the subtle energy centers of the body. Featuring 72% dark chocolate truffles artistically decorated with either chakra symbols in the Chakra Collection, or goddess-inspired designs in the Goddess Collection, they appeal to anyone with a craving for delicious chocolate, but especially health-conscious women such as yoginis, spa-goers, and those who prefer organic, healthy foods.
“These women have discerning tastes, especially for high-end chocolate that speaks to the soul,” said Julia Lungin, owner of Chocoveda and an Ayurvedic Practitioner. “Our chocolate collections can be enjoyed as the perfect ending to a luxurious spa treatment, a post-savasana treat, or just a delicious pick-me-up. From the moment you open the box, scan the enclosed colorful booklet filled with healing wisdom, and nibble a truly delectable truffle, you are in for a sacred chocolate experience!”
Get a Taste for Your Chakras- The Chakra Box:
The attractive box contains seven truffles that represent the seven chakras (energy centers of the body) with individual flavors and yantra designs, plus a 20-page booklet that describes each chakra. Flavors include chai, tangerine, ginger/lemongrass, green tea, peppermint, pomegranate and honey/vanilla. MSRP: $30
Savor your Inner Goddess - The Goddess Box:
Inspired by goddesses of the East (Tara, Lakshmi and Quan Yin), the 12-piece box of artistically-decorated truffles includes the following all-natural fruit essences: wild strawberry, gorgeous guava and pink grapefruit. The keepsake box includes a 16-page booklet describing the inspirational characteristics of each goddess. MSRP: $35
Formed in 2009 by Chocolatier and Ayurvedic Practitioner Julia Lungin, Chocoveda takes chocolate to a higher state by blending the finest quality all-natural, organic, vegan, gluten-free, and preservative-free ingredients (sustainable semi-sweet chocolate, organic extra virgin coconut oil, cocoa butter, and all-natural and organic flavor oils) with organic ashwagandha, or “Indian Ginseng,” an Ayurvedic healing herb (ancient India’s system of health and wellness). Chocoveda products can be purchased online at www.Chocoveda.com, or at Nieman Marcus, The Chopra Center, and other retail boutiques. For more information, visit the website at www.Chocoveda.com, or find Chocoveda on Facebook.
Chocoveda, recent winner of the International Chocolate Salon’s 2011 Grand Master Award for the Best Chocolatiers in America, offers the “Chakra Box” and “Goddess Box” collections, designed to balance the subtle energy centers of the body. Featuring 72% dark chocolate truffles artistically decorated with either chakra symbols in the Chakra Collection, or goddess-inspired designs in the Goddess Collection, they appeal to anyone with a craving for delicious chocolate, but especially health-conscious women such as yoginis, spa-goers, and those who prefer organic, healthy foods.
“These women have discerning tastes, especially for high-end chocolate that speaks to the soul,” said Julia Lungin, owner of Chocoveda and an Ayurvedic Practitioner. “Our chocolate collections can be enjoyed as the perfect ending to a luxurious spa treatment, a post-savasana treat, or just a delicious pick-me-up. From the moment you open the box, scan the enclosed colorful booklet filled with healing wisdom, and nibble a truly delectable truffle, you are in for a sacred chocolate experience!”
Get a Taste for Your Chakras- The Chakra Box:
The attractive box contains seven truffles that represent the seven chakras (energy centers of the body) with individual flavors and yantra designs, plus a 20-page booklet that describes each chakra. Flavors include chai, tangerine, ginger/lemongrass, green tea, peppermint, pomegranate and honey/vanilla. MSRP: $30
Savor your Inner Goddess - The Goddess Box:
Inspired by goddesses of the East (Tara, Lakshmi and Quan Yin), the 12-piece box of artistically-decorated truffles includes the following all-natural fruit essences: wild strawberry, gorgeous guava and pink grapefruit. The keepsake box includes a 16-page booklet describing the inspirational characteristics of each goddess. MSRP: $35
Formed in 2009 by Chocolatier and Ayurvedic Practitioner Julia Lungin, Chocoveda takes chocolate to a higher state by blending the finest quality all-natural, organic, vegan, gluten-free, and preservative-free ingredients (sustainable semi-sweet chocolate, organic extra virgin coconut oil, cocoa butter, and all-natural and organic flavor oils) with organic ashwagandha, or “Indian Ginseng,” an Ayurvedic healing herb (ancient India’s system of health and wellness). Chocoveda products can be purchased online at www.Chocoveda.com, or at Nieman Marcus, The Chopra Center, and other retail boutiques. For more information, visit the website at www.Chocoveda.com, or find Chocoveda on Facebook.
Little Kings Cream Ale - Know Theatre May 20, 2011
Little Kings Cream Ale presents Kevin Downey Jr’s Groovy World Tour kick off party, in support of Know Theatre of Cincinnati, on Friday May 20, 2011.
The Groovy World Tour will make its debut in the original city that those little green bottles were created, Cincinnati. KDJ will tout his comedic offerings, while educating America on a proper King’s Proclamation and giving a show that will be sure to offend, delight and make you laugh your ass off. All proceeds will benefit Know Theatre, Little Kings will be on special.
Doors will open at 7:30 p.m. for a groovy beer party, fully equipped with tunes from DJ Blakkoutt. Show starts promptly at 9:30 p.m., hosted by Metromix’s Katie Clavey, featuring opening act, funny man Alex Stone and closing with Kevin Downey Jr., no relation to Robert Downey Jr.
The KDJGWT plans to cover all 40 states where Little Kings are sold, featuring Facebook updates of KDJ’s comedy and life on the road – updates will be listed on www.littlekingsbeer.com , the Little Kings Facebook page and twitter handle @littlekings
Tickets cost $15, limited availability. To purchase go to www.knowtheatre.com Afterparty at Lunar night club starting at 11:30 p.m., ticket stub gets guests in for free.
Know Theatre is located at 1120 Jackson St. Cincinnati OH, 45202. Phone: 513.300.KNOW
Launch is located on the first floor of Lunar Night Club is located at 435 Elm St. Cincinnati OH, 45202. Phone: 513.381.2573
For press requests regarding Little Kings Cream Ale or Kevin Downey Jr. please send inquiries to Micah Paldino of PB&J Public Relations, Branding & Jabber at micah.paldino@pbjpr.com or directly 513-381-7676 or 513-668-7676.
King’s Proclamations:
A King’s Proclamation is a slogan of sorts, “A proclamation is a philosophical statement that entices and strikes a chord in the hearts and souls of the Little Kings movement,” commented Kevin Downey Jr. the retro hip jester dignitary "if aliens would just put down their probes and offer Little Kings, they'd get more research subjects.”
Contestants are urged to create something original, funny, witty and just downright perfect, all in the realm of a 140 character entry.
The new website, www.littlekingsbeer.com will now feature Downey Jr. himself, sharing with Little King’s lovers on the correct method of how to do a King’s Proclamation. A calendar featuring Downey Jr’s schedule across the United States will be also be featured on the website.
Examples of great Kings Proclamations includes “If no one else remembers, then it never happened,” “Keeping your double dog dares adventurous since 1958”, "If aliens would just put down their probes and offer Little Kings, they'd get more research subjects", “We are opposed to breast reduction. We think 2 is the perfect number".
THE CONTEST
Go to www.littlekingsbeer.com and enter a King’s Proclamation of your choice with the chance to win national notoriety and more importantly a retro hip t-shirt. The winning proclamation will be announced weekly via Twitter and the Little King’s Facebook page.
You can find more information on Little King’s Cream Ale at www.littlekingsbeer.com on Facebook (Little Kings) or Twitter (@littlekingsbeer, to search #kp or #kingsproclamation)
The Groovy World Tour will make its debut in the original city that those little green bottles were created, Cincinnati. KDJ will tout his comedic offerings, while educating America on a proper King’s Proclamation and giving a show that will be sure to offend, delight and make you laugh your ass off. All proceeds will benefit Know Theatre, Little Kings will be on special.
Doors will open at 7:30 p.m. for a groovy beer party, fully equipped with tunes from DJ Blakkoutt. Show starts promptly at 9:30 p.m., hosted by Metromix’s Katie Clavey, featuring opening act, funny man Alex Stone and closing with Kevin Downey Jr., no relation to Robert Downey Jr.
The KDJGWT plans to cover all 40 states where Little Kings are sold, featuring Facebook updates of KDJ’s comedy and life on the road – updates will be listed on www.littlekingsbeer.com , the Little Kings Facebook page and twitter handle @littlekings
Tickets cost $15, limited availability. To purchase go to www.knowtheatre.com Afterparty at Lunar night club starting at 11:30 p.m., ticket stub gets guests in for free.
Know Theatre is located at 1120 Jackson St. Cincinnati OH, 45202. Phone: 513.300.KNOW
Launch is located on the first floor of Lunar Night Club is located at 435 Elm St. Cincinnati OH, 45202. Phone: 513.381.2573
For press requests regarding Little Kings Cream Ale or Kevin Downey Jr. please send inquiries to Micah Paldino of PB&J Public Relations, Branding & Jabber at micah.paldino@pbjpr.com or directly 513-381-7676 or 513-668-7676.
King’s Proclamations:
A King’s Proclamation is a slogan of sorts, “A proclamation is a philosophical statement that entices and strikes a chord in the hearts and souls of the Little Kings movement,” commented Kevin Downey Jr. the retro hip jester dignitary "if aliens would just put down their probes and offer Little Kings, they'd get more research subjects.”
Contestants are urged to create something original, funny, witty and just downright perfect, all in the realm of a 140 character entry.
The new website, www.littlekingsbeer.com will now feature Downey Jr. himself, sharing with Little King’s lovers on the correct method of how to do a King’s Proclamation. A calendar featuring Downey Jr’s schedule across the United States will be also be featured on the website.
Examples of great Kings Proclamations includes “If no one else remembers, then it never happened,” “Keeping your double dog dares adventurous since 1958”, "If aliens would just put down their probes and offer Little Kings, they'd get more research subjects", “We are opposed to breast reduction. We think 2 is the perfect number".
THE CONTEST
Go to www.littlekingsbeer.com and enter a King’s Proclamation of your choice with the chance to win national notoriety and more importantly a retro hip t-shirt. The winning proclamation will be announced weekly via Twitter and the Little King’s Facebook page.
You can find more information on Little King’s Cream Ale at www.littlekingsbeer.com on Facebook (Little Kings) or Twitter (@littlekingsbeer, to search #kp or #kingsproclamation)
OEFFA Announces Free, Public Tour Series Featuring Ohio’s Organic and Sustainable Farms
The Ohio Ecological Food and Farm Association (OEFFA) has announced its 2011 series of free public tours of some of Ohio’s finest sustainable and organic farms. OEFFA has offered this series for the past 29 years, providing unique opportunities for Ohioans to see, taste, feel, and learn what sustainable food and fiber production is all about from the real experts—the farmers themselves.
Consumers interested in local foods, farmers and market gardeners wanting to learn more and network with other farmers, aspiring and beginning farmers, and anyone interested in learning more about the production and marketing techniques of sustainable farmers in Ohio, are encouraged to attend.
“The food production system is a mystery for many consumers. This series of free tours shows that some farmers are eager to open their doors to share their experiences with other farmers and with the general public,” said Michelle Gregg-Skinner, Organic Education Program Coordinator at OEFFA. “The more consumers know about how their food is grown, the better prepared they are to make informed choices about who to support with their food dollars,” added Gregg-Skinner.
The 2011 Ohio Sustainable Farm Tour and Workshop series, sponsored by OEFFA, the Athens County Convention and Visitors Bureau 30 Mile Meal Project, Cuyahoga Valley Countryside Conservancy, Innovative Farmers of Ohio, the Ohio State University Sustainable Agriculture Team, and the Tecumseh Land Trust, features 40 farms and food businesses, 3 university research centers, and 3 educational workshops, making this the largest farm tour series in OEFFA’s history.
For a complete list of all farm tours, including dates, times, farm descriptions, directions, and maps, go to www.oeffa.org/farmtour/.
“This tour series offers conscientious consumers, established growers, and aspiring producers a unique learning opportunity to see first-hand how the mechanics of sustainable agricultural methods really work,” said Gregg-Skinner. “The series was expanded this year to showcase not just producers, but also handlers and points of sale, helping tour participants better understand the process that brings food from the farm to their dinner table,” concluded Gregg-Skinner.
Twenty tours are being sponsored by OEFFA and will be held between June and November. These tours feature: organic dairy farms and artisan cheese production; a canning facility, grain production; a poultry hatchery; farms using season extension; heirloom vegetable and flower production; diversified livestock farmers; farm markets and retail locations; fiber and fabric production; and farmers using a wide range of direct-to-consumer marketing strategies, including farmers’ markets, restaurants, and Community Supported Agriculture (CSA). The tours are:
· Saturday, June 4: Full service sustainable dairy—Snowville Creamery, Pomeroy, Ohio (Meigs Co.)
· Saturday, June 18: Grain production and cleaning, organic vegetables, and season extension—Hirzel Farms, Luckey, Ohio (Wood Co.)
· Thursday, June 30: Family-owned poultry hatchery—Ridgway Hatcheries, LaRue, Ohio (Marion Co.)
· Saturday, July 9: Organic dairy and herdshare—Double J Farm, Hamilton, Ohio (Butler Co.)
· Tuesday, July 12: Heirloom vegetables, buffalo, and season extension—Heritage Lane Farms, Salem, Ohio (Columbiana Co.)
· Tuesday, July 19: Farming with horses—Turner Farm, Cincinnati, Ohio (Hamilton Co.)
· Saturday, July 23: Rain and butterfly gardens and native seed production—Ohio Prairie Nursery, Hiram, Ohio (Portage Co.)
· Saturday, July 30: Women in agriculture—Blue Rock Station, Log Cabin Weaving, and Butternut Farms; Philo, Zanesville, and Glenford, Ohio (Muskingum and Licking Co.)
· Saturday, July 30: Year-round organic farm and market—Trinity Farms Market and Meadow Rise Farm, Bellville, Ohio (Richland Co.)
· Thursday, August 11: Value-added fiber and fabric—Morning Star Fiber, Apple Creek, Ohio (Wayne Co.)
· Saturday, August 20: Farmstead cheese and diversified livestock—Canal Junction Farmstead Cheese, Defiance, Ohio (Paulding Co.)
· Saturday, August 27: Organic pork, grain, and livestock feed mill—Curly Tail Organic Farm, Fredericktown, Ohio (Knox Co.)
· Saturday, September 10: Grass-fed marketing and NRCS EQIP demonstration—Marshy Meadows Farm, Windsor, Ohio (Ashtabula Co.)
· Saturday, September 17: All-in-one organic farm—Mile Creek Farm and CSA, New Lebanon, Ohio (Montgomery Co.)
· Saturday, September 24: Organic family dairy—Pleasantview Farm, Circleville, Ohio (Pickaway Co.)
· Saturday, October 1: Year-round growers’ market—Local Roots Market and South Market Bistro, Wooster, Ohio (Wayne Co.)
· Sunday, October 9: Living off the land—Carriage House Farm, North Bend, Ohio (Hamilton Co.)
In addition, the series features the following workshops sponsored by OEFFA:
· Friday, October 14: Advanced Sustainable Tomato Production—This interactive workshop is designed for experienced growers looking to improve tomato production and management. Cost: $85 OEFFA members, $100 nonmembers. Lunch included.
· Saturday, November 5-Tuesday, November 8: Raising the Salad Bar: Advanced Techniques and Season Extension for the Established Specialty Crop Grower—Geared toward advancing the earning potential of seasoned growers, this multi-day, two-part workshop will equip specialty crop producers with the tools needed to improve efficiency, utilize season extension, engage in sophisticated business planning, and improve growing practices. Co-sponsored by the Cuyahoga Valley Countryside Conservancy. Cost: TBA.
The Athens County Convention and Visitors Bureau 30 Mile Meal Project, Cuyahoga Valley Countryside Conservancy, Innovative Farmers of Ohio, the Ohio State University Sustainable Agriculture Team, and the Tecumseh Land Trust are also sponsoring tours as part of this series.
For a complete list of all farm tours, including dates, times, farm descriptions, directions, and maps, go to www.oeffa.org/farmtour/.
Consumers interested in local foods, farmers and market gardeners wanting to learn more and network with other farmers, aspiring and beginning farmers, and anyone interested in learning more about the production and marketing techniques of sustainable farmers in Ohio, are encouraged to attend.
“The food production system is a mystery for many consumers. This series of free tours shows that some farmers are eager to open their doors to share their experiences with other farmers and with the general public,” said Michelle Gregg-Skinner, Organic Education Program Coordinator at OEFFA. “The more consumers know about how their food is grown, the better prepared they are to make informed choices about who to support with their food dollars,” added Gregg-Skinner.
The 2011 Ohio Sustainable Farm Tour and Workshop series, sponsored by OEFFA, the Athens County Convention and Visitors Bureau 30 Mile Meal Project, Cuyahoga Valley Countryside Conservancy, Innovative Farmers of Ohio, the Ohio State University Sustainable Agriculture Team, and the Tecumseh Land Trust, features 40 farms and food businesses, 3 university research centers, and 3 educational workshops, making this the largest farm tour series in OEFFA’s history.
For a complete list of all farm tours, including dates, times, farm descriptions, directions, and maps, go to www.oeffa.org/farmtour/.
“This tour series offers conscientious consumers, established growers, and aspiring producers a unique learning opportunity to see first-hand how the mechanics of sustainable agricultural methods really work,” said Gregg-Skinner. “The series was expanded this year to showcase not just producers, but also handlers and points of sale, helping tour participants better understand the process that brings food from the farm to their dinner table,” concluded Gregg-Skinner.
Twenty tours are being sponsored by OEFFA and will be held between June and November. These tours feature: organic dairy farms and artisan cheese production; a canning facility, grain production; a poultry hatchery; farms using season extension; heirloom vegetable and flower production; diversified livestock farmers; farm markets and retail locations; fiber and fabric production; and farmers using a wide range of direct-to-consumer marketing strategies, including farmers’ markets, restaurants, and Community Supported Agriculture (CSA). The tours are:
· Saturday, June 4: Full service sustainable dairy—Snowville Creamery, Pomeroy, Ohio (Meigs Co.)
· Saturday, June 18: Grain production and cleaning, organic vegetables, and season extension—Hirzel Farms, Luckey, Ohio (Wood Co.)
· Thursday, June 30: Family-owned poultry hatchery—Ridgway Hatcheries, LaRue, Ohio (Marion Co.)
· Saturday, July 9: Organic dairy and herdshare—Double J Farm, Hamilton, Ohio (Butler Co.)
· Tuesday, July 12: Heirloom vegetables, buffalo, and season extension—Heritage Lane Farms, Salem, Ohio (Columbiana Co.)
· Tuesday, July 19: Farming with horses—Turner Farm, Cincinnati, Ohio (Hamilton Co.)
· Saturday, July 23: Rain and butterfly gardens and native seed production—Ohio Prairie Nursery, Hiram, Ohio (Portage Co.)
· Saturday, July 30: Women in agriculture—Blue Rock Station, Log Cabin Weaving, and Butternut Farms; Philo, Zanesville, and Glenford, Ohio (Muskingum and Licking Co.)
· Saturday, July 30: Year-round organic farm and market—Trinity Farms Market and Meadow Rise Farm, Bellville, Ohio (Richland Co.)
· Thursday, August 11: Value-added fiber and fabric—Morning Star Fiber, Apple Creek, Ohio (Wayne Co.)
· Saturday, August 20: Farmstead cheese and diversified livestock—Canal Junction Farmstead Cheese, Defiance, Ohio (Paulding Co.)
· Saturday, August 27: Organic pork, grain, and livestock feed mill—Curly Tail Organic Farm, Fredericktown, Ohio (Knox Co.)
· Saturday, September 10: Grass-fed marketing and NRCS EQIP demonstration—Marshy Meadows Farm, Windsor, Ohio (Ashtabula Co.)
· Saturday, September 17: All-in-one organic farm—Mile Creek Farm and CSA, New Lebanon, Ohio (Montgomery Co.)
· Saturday, September 24: Organic family dairy—Pleasantview Farm, Circleville, Ohio (Pickaway Co.)
· Saturday, October 1: Year-round growers’ market—Local Roots Market and South Market Bistro, Wooster, Ohio (Wayne Co.)
· Sunday, October 9: Living off the land—Carriage House Farm, North Bend, Ohio (Hamilton Co.)
In addition, the series features the following workshops sponsored by OEFFA:
· Friday, October 14: Advanced Sustainable Tomato Production—This interactive workshop is designed for experienced growers looking to improve tomato production and management. Cost: $85 OEFFA members, $100 nonmembers. Lunch included.
· Saturday, November 5-Tuesday, November 8: Raising the Salad Bar: Advanced Techniques and Season Extension for the Established Specialty Crop Grower—Geared toward advancing the earning potential of seasoned growers, this multi-day, two-part workshop will equip specialty crop producers with the tools needed to improve efficiency, utilize season extension, engage in sophisticated business planning, and improve growing practices. Co-sponsored by the Cuyahoga Valley Countryside Conservancy. Cost: TBA.
The Athens County Convention and Visitors Bureau 30 Mile Meal Project, Cuyahoga Valley Countryside Conservancy, Innovative Farmers of Ohio, the Ohio State University Sustainable Agriculture Team, and the Tecumseh Land Trust are also sponsoring tours as part of this series.
For a complete list of all farm tours, including dates, times, farm descriptions, directions, and maps, go to www.oeffa.org/farmtour/.
IHOP Raises the Breakfast Bar with IHOP at Home Retail Line
Let go of that frozen waffle and let one of America’s favorite breakfast icons start your day! IHOP today announced the launch of a new line of premium frozen breakfast items that are inspired by the innovative and craveable flavors IHOP is known and loved for. The new IHOP at HOME™ products include flaky French Toast Stuffed Pastries, delicious Omelet Crispers and savory Griddle ‘n Sausage Wraps.
With nearly 84 percent1 of all breakfasts originating in the home, IHOP recognized that today’s busy consumers want convenient, quality breakfast items they can prepare quickly and even take with them on their way to work and school. In response, IHOP entered into a licensing agreement to produce and distribute IHOP-inspired retail frozen breakfast items that deliver great tasting, quality and affordable breakfast options unlike anything offered on retail shelves today.
“When our guests don’t have the time to visit an IHOP Restaurant but don’t want to settle for their at home breakfast, IHOP at HOME provides a delicious new option,” said Jean Birch, IHOP president. “IHOP has long been loved for its unique breakfast dishes that can’t be found elsewhere, and IHOP at HOME offers busy, on the go consumers delicious new choices for the most important meal of the day.”
The new line up of IHOP at HOME items can be found starting today at more than 3,000 Walmart locations nationwide, and plans are in place to expand the line and distribution to additional retail and grocery outlets in the coming months. IHOP at HOME products are not available at IHOP restaurants.
The new IHOP at HOME frozen breakfast products can all be prepared in microwave or conventional ovens and the initial lineup includes:
Omelet Crispers: featuring scrambled eggs, potatoes and a choice of cheddar cheese, cheddar cheese and sausage or cheddar cheese and bacon in a crispy coating.
French Toast Stuffed Pastries include golden, fluffy French toast pastries filled with either strawberry, sweet cream cheese, apple and cinnamon or strawberry cream cheese filling.
The Griddle n’ Sausage Wrap boasts a breakfast sausage covered in buttermilk pancake batter with a hint of maple syrup.
For more information about IHOP at HOME, visit www.IHOPatHOME.com, or like us on Facebook at www.Facebook.com/IHOPatHOME.
With nearly 84 percent1 of all breakfasts originating in the home, IHOP recognized that today’s busy consumers want convenient, quality breakfast items they can prepare quickly and even take with them on their way to work and school. In response, IHOP entered into a licensing agreement to produce and distribute IHOP-inspired retail frozen breakfast items that deliver great tasting, quality and affordable breakfast options unlike anything offered on retail shelves today.
“When our guests don’t have the time to visit an IHOP Restaurant but don’t want to settle for their at home breakfast, IHOP at HOME provides a delicious new option,” said Jean Birch, IHOP president. “IHOP has long been loved for its unique breakfast dishes that can’t be found elsewhere, and IHOP at HOME offers busy, on the go consumers delicious new choices for the most important meal of the day.”
The new line up of IHOP at HOME items can be found starting today at more than 3,000 Walmart locations nationwide, and plans are in place to expand the line and distribution to additional retail and grocery outlets in the coming months. IHOP at HOME products are not available at IHOP restaurants.
The new IHOP at HOME frozen breakfast products can all be prepared in microwave or conventional ovens and the initial lineup includes:
Omelet Crispers: featuring scrambled eggs, potatoes and a choice of cheddar cheese, cheddar cheese and sausage or cheddar cheese and bacon in a crispy coating.
French Toast Stuffed Pastries include golden, fluffy French toast pastries filled with either strawberry, sweet cream cheese, apple and cinnamon or strawberry cream cheese filling.
The Griddle n’ Sausage Wrap boasts a breakfast sausage covered in buttermilk pancake batter with a hint of maple syrup.
For more information about IHOP at HOME, visit www.IHOPatHOME.com, or like us on Facebook at www.Facebook.com/IHOPatHOME.
Subscribe to:
Posts (Atom)