Chuao Chocolatier boldly unites sweet and luscious premium milk chocolate with the salty crispness of all-natural potato chips to create the Potato Chips in Chocolate bar. The combination effortlessly flirts between flavors to satisfy every craving. Chuao Chocolatier is an award-winning company known for its culinary creativity and unique pairings.
Sneak peek tastings are available to select culinary critics. To request a sample, please email Sabrina Suarez at Sabrina@echomediapr.com. The Potato Chips in Chocolate bar is available now in stores and online at www.chuaochocolatier.com for an MSRP of $6.
Saturday, July 30, 2011
Friday, July 29, 2011
Hostess Gift Ideas
Every hostess can keep clean and stylish while cooking this holiday season with these new fun aprons! Flirty Aprons offer a variety of fashionable designs for women, adding a little extra something to time in the kitchen! The aprons come in fun styles like Sugar n’ Spice, Strawberry Shortcake, Very Cherry, Frosted Cupcake, Sassy Black and so many more. Flirty Aprons even offer matching aprons for kids, a great way to get kids to help mom prepare the holiday meals! They are sure to add a little fun to day-to-day cooking. Keeping clean while cooking has never been so fashionable! Men’s aprons available too. www.flirtyaprons.com
Every hostess with the mostess knows how important it is to display food in a decorative way! The Cupcake Tower is a beautiful stand that displays popular desserts like cupcakes and cake pops in unique style. The sturdy tower has a colorful elastic ribbon that covers the edge of the tower - which is interchangeable. Add Christmas or Thanksgiving colors to go with the party theme. Just flip over the tower circles to go from cake pop stand to cupcake stand. Finally a fun, mess-free, way to make display your cupcakes and cake pops this holiday season! www.thecupcaketower.com
Every hostess with the mostess knows how important it is to display food in a decorative way! The Cupcake Tower is a beautiful stand that displays popular desserts like cupcakes and cake pops in unique style. The sturdy tower has a colorful elastic ribbon that covers the edge of the tower - which is interchangeable. Add Christmas or Thanksgiving colors to go with the party theme. Just flip over the tower circles to go from cake pop stand to cupcake stand. Finally a fun, mess-free, way to make display your cupcakes and cake pops this holiday season! www.thecupcaketower.com
Thursday, July 28, 2011
Think Ahead: A Coffee-Lover's Holiday
Your mission this holiday season: to find a gift that is perfect for the coffee lover in your life, whether they prefer to take it with them on the road or enjoy it in the comfort of their own home. This gift should offer a variety of flavors and blends, so that it can be customized to their liking, and brew a quality cup of coffee in under five minutes. Oh, and it needs to be under $50.
The solution: Senseo, the global leader in single-serve coffee, has partnered with small appliance leader Hamilton Beach to create an affordable single-serve coffeemaker that brews a top-notch cup of coffee with no complicated instructions or messy clean-up. This wallet-friendly machine (retailing for only $29.99) can be paired with a variety of Senseo coffee pod flavors, including French Vanilla, Hazelnut, Kona blend and Sumatra, and can brew straight into a standard coffee cup or travel mug.
Both the machine and coffee pods are available at SenseoStore.com, Amazon.com, and major retailers nationwide.
The solution: Senseo, the global leader in single-serve coffee, has partnered with small appliance leader Hamilton Beach to create an affordable single-serve coffeemaker that brews a top-notch cup of coffee with no complicated instructions or messy clean-up. This wallet-friendly machine (retailing for only $29.99) can be paired with a variety of Senseo coffee pod flavors, including French Vanilla, Hazelnut, Kona blend and Sumatra, and can brew straight into a standard coffee cup or travel mug.
Both the machine and coffee pods are available at SenseoStore.com, Amazon.com, and major retailers nationwide.
Save the Date: Free IHOP Scary Face Pancakes on 10/28
IHOP’s Scary Face Pancake Giveaway will return to participating IHOP restaurants nationwide on Friday, October 28, offering kids 12 and under a chance to design and dine on their own Free Scary Face Pancake creations from 7:00 a.m. to 10:00 p.m.
The pre-Halloween giveaway launched last year as a playful take on IHOP’s popular Funny Face Pancake. The Scary Face Pancake is an oversized signature buttermilk pancake with a whipped topping mouth and strawberry nose, and two mini OREO® cookies and candy corn on the side to allow kids to create their own Halloween hotcake.
The Scary Face Pancake will also be available for purchase throughout October, and like all IHOP “Just for Kids” menu items, it is SIMPLE & FIT and less than 600 calories.
For more information or to find an IHOP restaurant near you, please visit www.ihop.com. Prices may vary by location.
The pre-Halloween giveaway launched last year as a playful take on IHOP’s popular Funny Face Pancake. The Scary Face Pancake is an oversized signature buttermilk pancake with a whipped topping mouth and strawberry nose, and two mini OREO® cookies and candy corn on the side to allow kids to create their own Halloween hotcake.
The Scary Face Pancake will also be available for purchase throughout October, and like all IHOP “Just for Kids” menu items, it is SIMPLE & FIT and less than 600 calories.
For more information or to find an IHOP restaurant near you, please visit www.ihop.com. Prices may vary by location.
Tommy Bahama Announces Nationwide Search for World's First Rumologist
Do you know the difference between a swizzle and a shrubb? Do you dream of Mojitos? If so, Tommy Bahama has an opportunity for you! Tommy Bahama is excited to announce the search for the first-ever Tommy Bahama Rumologist™. The search will launch on July 28, 2011. Tommy Bahama is scouring the country via a distinctive social media campaign seeking to find the person most worthy of this new title. “A Rumologist is a person with a vast knowledge of all things related to rum – one that can pour, educate, mix and create island-inspired cocktails for Tommy Bahama,” explains Rob Goldberg, Senior Vice President of Marketing and Restaurants for Tommy Bahama. “The person we are looking for must embody everything that a Tommy Bahama Rumologist should be about,” adds Goldberg. “They must not only love to c reate cocktails and put new twists on old recipes, but he or she must be so passionate about rum, that this person alone could claim this new title.”
As with most titles, this one comes with some great perks: A $50,000 Grand Prize; life-long bragging rights for being the first person to be proclaimed the Tommy Bahama Rumologist; a Tommy Bahama wardrobe and the Rumologist will become Tommy Bahama’s chief rum consultant and rum ambassador for the next year. Additionally, the Rumologist will help to create tantalizing new cocktails and rum-inspired menus for the world to enjoy at each Tommy Bahama Restaurant & Bar location.
When chosen, the Rumologist may travel to locations in Southern California, Las Vegas, Hawaii, Florida, New York and beyond. He or she will work closely with the Tommy Bahama culinary team to develop the most distinctive, handcrafted rum drinks to pair with Tommy Bahama’s island-inspired culinary creations. The Rumologist will help to launch new rum programs in each of the Tommy Bahama Restaurant & Bar locations (currently at 13, including the Las Vegas location, which boasts the largest rum collection in Las Vegas with over 185 different varieties). Additionally, the newly anointed Rumologist, as a Tommy Bahama consultant, will make media appearances, host events for Tommy Bahama and share his or her adventures and knowledge with the world via an informative and compelling Rumologist blog. In essence, the new Rumologist for Tommy Bahama will get $50,000 for being the world’s top au thority on rum (and get to travel to some amazing locations in the process).
To enter the search, Tommy Bahama is looking for established bartenders, mixologists and anyone that believes they have what it takes to hold and honor the title. All participants will be asked to create a short video (45-60 seconds max) declaring their candidacy and explain why they should be chosen to be the Rumologist. The expert team on-hand at Tommy Bahama will view all applications and announce a winner on/or around October 6, 2011. The search will take place on the Tommy Bahama Facebook page: www.facebook.com/tommybahma - Additional details of the search as follows:
July 28, 2011: Search launches – applications available on the Tommy Bahama Facebook page. Deadline for submissions: August 22, 2011.
August 29, 2011: Judges select Top 20 based on their scoring.
August 30, 2011: Top 20 announced.
August 30 – September 8, 2011: Top 20 will be posted for public voting based on first video submission.
September 12, 2011: The Top 10 who received the most votes will be asked to submit a new video.
o Video can be up to two minutes in length and must be posted no later than September 22, 2011 at 11:59 PM.ET.
o Applicants will be encouraged to be as creative as they would like to showcase why they should be the Rumologist.
September 26, 2011: Top 5 is announced and voting commences.
October 3, 2011: Voting period for Top 5 ends.
October 6, 2011: Winner Announced (on or around October 6, 2011).
“This is an amazing opportunity for someone to not only take their career to the next level, but to experience the Tommy Bahama way-of-life,” explains Goldberg. “Our goal with this search is to not only find the world’s first Tommy Bahama Rumologist; it is to also introduce thousands of people to the Tommy Bahama island-inspired lifestyle. Career-building opportunities are tough to come by these days, and we believe we’ve created the most exciting consultant position in the world. We can’t wait to discover our first Rumologist.”
In addition to complete contest rules, updates and postings on Facebook, Tommy Bahama has created a MultiVu/Arc media center which will contain promotion updates, videos, press releases and applicant information. The site will go live on July 28, 2011.
To view the multimedia assets associated with this story, please click: http://www.multivu.com/players/English/50564-tommy-bahama-rumologist/
As with most titles, this one comes with some great perks: A $50,000 Grand Prize; life-long bragging rights for being the first person to be proclaimed the Tommy Bahama Rumologist; a Tommy Bahama wardrobe and the Rumologist will become Tommy Bahama’s chief rum consultant and rum ambassador for the next year. Additionally, the Rumologist will help to create tantalizing new cocktails and rum-inspired menus for the world to enjoy at each Tommy Bahama Restaurant & Bar location.
When chosen, the Rumologist may travel to locations in Southern California, Las Vegas, Hawaii, Florida, New York and beyond. He or she will work closely with the Tommy Bahama culinary team to develop the most distinctive, handcrafted rum drinks to pair with Tommy Bahama’s island-inspired culinary creations. The Rumologist will help to launch new rum programs in each of the Tommy Bahama Restaurant & Bar locations (currently at 13, including the Las Vegas location, which boasts the largest rum collection in Las Vegas with over 185 different varieties). Additionally, the newly anointed Rumologist, as a Tommy Bahama consultant, will make media appearances, host events for Tommy Bahama and share his or her adventures and knowledge with the world via an informative and compelling Rumologist blog. In essence, the new Rumologist for Tommy Bahama will get $50,000 for being the world’s top au thority on rum (and get to travel to some amazing locations in the process).
To enter the search, Tommy Bahama is looking for established bartenders, mixologists and anyone that believes they have what it takes to hold and honor the title. All participants will be asked to create a short video (45-60 seconds max) declaring their candidacy and explain why they should be chosen to be the Rumologist. The expert team on-hand at Tommy Bahama will view all applications and announce a winner on/or around October 6, 2011. The search will take place on the Tommy Bahama Facebook page: www.facebook.com/tommybahma - Additional details of the search as follows:
July 28, 2011: Search launches – applications available on the Tommy Bahama Facebook page. Deadline for submissions: August 22, 2011.
August 29, 2011: Judges select Top 20 based on their scoring.
August 30, 2011: Top 20 announced.
August 30 – September 8, 2011: Top 20 will be posted for public voting based on first video submission.
September 12, 2011: The Top 10 who received the most votes will be asked to submit a new video.
o Video can be up to two minutes in length and must be posted no later than September 22, 2011 at 11:59 PM.ET.
o Applicants will be encouraged to be as creative as they would like to showcase why they should be the Rumologist.
September 26, 2011: Top 5 is announced and voting commences.
October 3, 2011: Voting period for Top 5 ends.
October 6, 2011: Winner Announced (on or around October 6, 2011).
“This is an amazing opportunity for someone to not only take their career to the next level, but to experience the Tommy Bahama way-of-life,” explains Goldberg. “Our goal with this search is to not only find the world’s first Tommy Bahama Rumologist; it is to also introduce thousands of people to the Tommy Bahama island-inspired lifestyle. Career-building opportunities are tough to come by these days, and we believe we’ve created the most exciting consultant position in the world. We can’t wait to discover our first Rumologist.”
In addition to complete contest rules, updates and postings on Facebook, Tommy Bahama has created a MultiVu/Arc media center which will contain promotion updates, videos, press releases and applicant information. The site will go live on July 28, 2011.
To view the multimedia assets associated with this story, please click: http://www.multivu.com/players/English/50564-tommy-bahama-rumologist/
Wednesday, July 27, 2011
Beat the heat with h2O natural spring water
This summer, you can beat the heat without contributing to global warming. h2O offers environmentally conscious consumers a way to enjoy the water without contributing to the 38 billion plastic bottles that end up in landfills every year.
Pristine spring water from the Niagara Escarpment is packaged in an award-winning, aseptic bottle, minimizing the impact on the environment and providing a safe drinking experience with no danger of chemical leaching. h2O bottles are multi-layered, providing superior protection and insulation to keep purities in and impurities out.
Best of all? h2O bottles are BPA free, meaning no chemicals will end up in your water if left in hot cars, houses or outdoors. Now available at your local Meijer market.
Pristine spring water from the Niagara Escarpment is packaged in an award-winning, aseptic bottle, minimizing the impact on the environment and providing a safe drinking experience with no danger of chemical leaching. h2O bottles are multi-layered, providing superior protection and insulation to keep purities in and impurities out.
Best of all? h2O bottles are BPA free, meaning no chemicals will end up in your water if left in hot cars, houses or outdoors. Now available at your local Meijer market.
Secret Recipes from Mega-Popular Sporkonline.com - All New Cookbook Coming this October!
Sisters Jenny Engel and Heather Goldberg, founders of Spork Foods—the mega-popular online cooking website and sold out cooking classes based in Los Angeles—debut their first cookbook, Spork-Fed (St. Lynn’s Press; October 2011; ISBN: 978-0983272618; $19.95), a cookbook for vegans and non-vegans alike. Based on the Spork philosophy that veganism is about all of the wonderful things you can have, instead of what you can’t, Spork-Fed features over 80 original recipes, gorgeous full-color photographs and healthful tips sure to make your mouth water. Spork-Fed embodies Jenny and Heather’s fun and flavorful approach to cooking while introducing new and original recipes, as well as tips from Jenny and Heather on how to embrace a healthy and fulfilled lifestyle through veganism.
With dishes such as Strawberry Cream Cheese Stuffed French Toast for brunch and Creamy Fettuccini Alfredo with Parmesan Crisps for dinner and Crunchy Peanut Butter Bonbons for dessert, there is something for everyone. “About 85% of the people who come to our classes aren’t even vegan,” says Heather. “They’re people who want to eat better and enjoy something healthy that tastes amazing, and is easy to re-create in their home kitchen.” Inspired by the results they’ve seen in their students, like losing weight, reducing a diabetic’s need for insulin and other medications, Jenny and Heather are proud to see their students energized and inspired. The authors believe that a vegan lifestyle is empowering and enriching in so many ways and they strive to spread the word through their cooking, while showing the world how approachable and fun vegan cooking can be.
Authors Jenny Engel trained at the Natural Gourmet Institute for Food and Culinary Arts in New York City, and attended UC Santa Cruz, where she earned a BA in Environmental Studies. Heather Goldberg embraced veganism while living in San Francisco 11 years ago, and she has a decade of experience in the environmental non-profit world, which she now applies to operating Spork Foods and Sporkonline.com.
With dishes such as Strawberry Cream Cheese Stuffed French Toast for brunch and Creamy Fettuccini Alfredo with Parmesan Crisps for dinner and Crunchy Peanut Butter Bonbons for dessert, there is something for everyone. “About 85% of the people who come to our classes aren’t even vegan,” says Heather. “They’re people who want to eat better and enjoy something healthy that tastes amazing, and is easy to re-create in their home kitchen.” Inspired by the results they’ve seen in their students, like losing weight, reducing a diabetic’s need for insulin and other medications, Jenny and Heather are proud to see their students energized and inspired. The authors believe that a vegan lifestyle is empowering and enriching in so many ways and they strive to spread the word through their cooking, while showing the world how approachable and fun vegan cooking can be.
Authors Jenny Engel trained at the Natural Gourmet Institute for Food and Culinary Arts in New York City, and attended UC Santa Cruz, where she earned a BA in Environmental Studies. Heather Goldberg embraced veganism while living in San Francisco 11 years ago, and she has a decade of experience in the environmental non-profit world, which she now applies to operating Spork Foods and Sporkonline.com.
Tuesday, July 26, 2011
Panera Delivers Dream Wheels to Local Youth
WHO:
Panera Bread
WHAT:
Panera Bread employees will build 100 new bikes as a surprise for youth in need in the Children’s Hunger Alliance’s Project Connect program.
About Project Connect
Project Connect works to ensure the educational rights of Southwest Ohio youth who are experiencing homelessness.
WHEN:
Bikes will be delivered: Wednesday, July 27 at 1:00 p.m.
WHERE:
Fairview Elementary School
3689 Clifton Avenue
Cincinnati, Ohio 45220
Panera Bread
WHAT:
Panera Bread employees will build 100 new bikes as a surprise for youth in need in the Children’s Hunger Alliance’s Project Connect program.
About Project Connect
Project Connect works to ensure the educational rights of Southwest Ohio youth who are experiencing homelessness.
WHEN:
Bikes will be delivered: Wednesday, July 27 at 1:00 p.m.
WHERE:
Fairview Elementary School
3689 Clifton Avenue
Cincinnati, Ohio 45220
Monday, July 25, 2011
Netherland Plaza Chef on Bravo's Top Chef Just Desserts
The Hilton Cincinnati Netherland Plaza's Pastry Chef Megan Ketover will be appearing on Bravo's "Top Chef Just Desserts". Ketover will compete against 14 pastry chefs for a $100,000 prize through a variety of dessert oriented challenges when the show's second season premieres on Wednesday, August 24 at 10:00pm.
Hilton Cincinnati Netherland Plaza has a long history with chefs in competitions. Ketover competed on the Food Network's "Challenge" in 2009 where she created a replica of the Cincinnati Roebling Suspension Bridge out of rice cereal treats. She was also named the American Culinary Federation's Northeast's Pastry Chef of the Year in 2009 and competed for the national title against three other pastry chefs. Todd Kelly, executive chef and food and beverage director, competed Sunday, July 24 for the American Culinary Federation's National Chef of the Year in Dallas, Texas. Kelly competed against three other chefs after being named the Northeast's Chef of the Year in March.
"We are delighted that Chef Ketover was selected to be one of the contestants on Bravo's 'Top Chef Just Desserts'. Her high level of imagination, creativity and execution make her a natural for a show like this and a huge asset to our organization," said Michel Sheer, Hilton Cincinnati Netherland Plaza managing director.
Kelly added, "Megan's excellent work in delivering creative dessert solutions for our customers is a very important part of the overall value that the Hilton Cincinnati Netherland Plaza delivers to our guests."
A Cincinnati native, Ketover is also a Certified Executive Pastry Chef and summa cum laude graduate of the Midwest Culinary Institute (MCI) in Cincinnati, Ohio. After graduation from MCI, Ketover worked in the pastry kitchen at Hilton Cincinnati Netherland Plaza before returning to MCI as a Pastry Chef Instructor. She worked in Bakery Hill, the retail bakery outlet of the school where she created wedding and specialty cakes, as well as custom pastries and desserts. Ketover was also the prep chef on "The Dish," a local weekly television show filmed at MCI. She returned to the hotel in 2010 as head pastry chef where she is responsible for the desserts and baked goods for The Restaurants at Palm Court and the hotel's meeting and banquet functions.
Hilton Cincinnati Netherland Plaza has a long history with chefs in competitions. Ketover competed on the Food Network's "Challenge" in 2009 where she created a replica of the Cincinnati Roebling Suspension Bridge out of rice cereal treats. She was also named the American Culinary Federation's Northeast's Pastry Chef of the Year in 2009 and competed for the national title against three other pastry chefs. Todd Kelly, executive chef and food and beverage director, competed Sunday, July 24 for the American Culinary Federation's National Chef of the Year in Dallas, Texas. Kelly competed against three other chefs after being named the Northeast's Chef of the Year in March.
"We are delighted that Chef Ketover was selected to be one of the contestants on Bravo's 'Top Chef Just Desserts'. Her high level of imagination, creativity and execution make her a natural for a show like this and a huge asset to our organization," said Michel Sheer, Hilton Cincinnati Netherland Plaza managing director.
Kelly added, "Megan's excellent work in delivering creative dessert solutions for our customers is a very important part of the overall value that the Hilton Cincinnati Netherland Plaza delivers to our guests."
A Cincinnati native, Ketover is also a Certified Executive Pastry Chef and summa cum laude graduate of the Midwest Culinary Institute (MCI) in Cincinnati, Ohio. After graduation from MCI, Ketover worked in the pastry kitchen at Hilton Cincinnati Netherland Plaza before returning to MCI as a Pastry Chef Instructor. She worked in Bakery Hill, the retail bakery outlet of the school where she created wedding and specialty cakes, as well as custom pastries and desserts. Ketover was also the prep chef on "The Dish," a local weekly television show filmed at MCI. She returned to the hotel in 2010 as head pastry chef where she is responsible for the desserts and baked goods for The Restaurants at Palm Court and the hotel's meeting and banquet functions.
Taste Buds Bloom with Chocoveda's New Garden-Inspired Truffles
Chocoveda, maker of award-winning, vegan, all-natural dark chocolate, grows its collection with the new Garden Box, a distinctive assortment of seven floral and fruit-infused handmade 72% dark chocolate truffles.
More than just a piece of chocolate, each truffle includes an Ayurvedic herbal tonic known to ease stress, and the box even comes with seeds to grow healing herbs.
The garden-inspired truffles, which take root in a whimsical memento box, harvest aromatic flavors including rose, orange blossom, Meyer lemon and pear, with each featuring artistically-expressive designs. They are accompanied by a 24-page Garden Meditation Guide, offering poetry, recipes, pictures and even seed paper to plant healing culinary herbs. Basil, rosemary, sage and lavender are among the variety of seeds that may be included in each box. MSRP: $35
“The Garden Box is meant to transport one to a state of peace, calm and inspiration…like a garden!” says Julia Lungin, owner of Chocoveda. “Enjoying a Chocoveda truffle is a sacred experience that starts before you even open the box, and with the opportunity to plant the seed paper and watch it grow, it can last long after the final chocolate is finished.”
Recent winner of the International Chocolate Salon’s 2011 Grand Master Award for Best Chocolatiers in America, Chocoveda’s handmade chocolate truffles are infused with a popular Ayurvedic herb known to ease stress, providing a blissful experience second to none. The Garden Box joins Chocoveda’s popular “Chakra” (MSRP $30) and “Goddess” (MSRP $35) boxes.
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.
More than just a piece of chocolate, each truffle includes an Ayurvedic herbal tonic known to ease stress, and the box even comes with seeds to grow healing herbs.
The garden-inspired truffles, which take root in a whimsical memento box, harvest aromatic flavors including rose, orange blossom, Meyer lemon and pear, with each featuring artistically-expressive designs. They are accompanied by a 24-page Garden Meditation Guide, offering poetry, recipes, pictures and even seed paper to plant healing culinary herbs. Basil, rosemary, sage and lavender are among the variety of seeds that may be included in each box. MSRP: $35
“The Garden Box is meant to transport one to a state of peace, calm and inspiration…like a garden!” says Julia Lungin, owner of Chocoveda. “Enjoying a Chocoveda truffle is a sacred experience that starts before you even open the box, and with the opportunity to plant the seed paper and watch it grow, it can last long after the final chocolate is finished.”
Recent winner of the International Chocolate Salon’s 2011 Grand Master Award for Best Chocolatiers in America, Chocoveda’s handmade chocolate truffles are infused with a popular Ayurvedic herb known to ease stress, providing a blissful experience second to none. The Garden Box joins Chocoveda’s popular “Chakra” (MSRP $30) and “Goddess” (MSRP $35) boxes.
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.
Friday, July 22, 2011
Can-Can Classic hosted by Japp's - August 4
On August 4, 2011 Edible Ohio Valley, Japp's, and Buckeye Vodka will host the Edible Communities + St-Germain Can-Can Cocktail Classic, in Cincinnati, Ohio. The event will be held at the historic and recently re-opened bar – Japp's (1134 Main Street), and include new cocktail creations by three local bartenders noted for their craft: Molly Wellmann (Japp's), Susy Mulroy (La Poste & The Comet), and Jeannie Murray (JR's Table). Each of the three woman bartenders have been invited to create a cocktail using seasonal ingredients with St-Germain. Another sponsor of the event is Buckeye Vodka (launched in April 2011) – a locally distilled vodka produced in Dayton, Ohio, that will be the exclusive vodka for the event.
Tickets for the event are purchased in advance on the Edible Ohio Valley website for $15 (www.edibleohiovalley.com). Each ticket includes samples of three cocktails, small dishes of local food (by Edible Ohio Valley's Culinary Editor, Joanne Drilling), and a chance to vote for the regional winner of the Can-Can Classic. The event will be Thursday, August 4, 2011, from 7-9pm.
This year Edible Communities and St-Germain are partners in promoting the 4th Annual Can-Can Cocktail Classic. The Can-Can is a national contest held annually by St-Germain liqueur (The Cooper Spirits Company) to encourage development of original cocktail recipes utilizing St-Germain. This year Edible magazines around the country will submit regional winners of the Can-Can Classic into a national contest to compete for a $10,000 cash prize.
Tickets for the event are purchased in advance on the Edible Ohio Valley website for $15 (www.edibleohiovalley.com). Each ticket includes samples of three cocktails, small dishes of local food (by Edible Ohio Valley's Culinary Editor, Joanne Drilling), and a chance to vote for the regional winner of the Can-Can Classic. The event will be Thursday, August 4, 2011, from 7-9pm.
This year Edible Communities and St-Germain are partners in promoting the 4th Annual Can-Can Cocktail Classic. The Can-Can is a national contest held annually by St-Germain liqueur (The Cooper Spirits Company) to encourage development of original cocktail recipes utilizing St-Germain. This year Edible magazines around the country will submit regional winners of the Can-Can Classic into a national contest to compete for a $10,000 cash prize.
Wednesday, July 20, 2011
How Honest Was Cincinnati?
Results are in and the city known as the most windy city is also the most HONEST city in America! The home of deep-dish pizza now has something refreshing to wash it down with… Honesty, or Honest Tea!
On July 19, Honest Tea, the nation’s top-selling organic bottled tea company conducted a social experiment by setting up unmanned pop-up stores stocked with ice-cold Honest Tea and Honest Ade in 12 cities across the United States. Signage asking visitors to leave $1 per bottle on the honor system was posted next to a transparent (but securely mounted) cash box. In partnership with Ustream, hidden cameras were arranged to provide live video feeds of each pop-up store on the interactive honestcities.com website that documented how honest people actually were and tracked the real-time honesty results of each city.
This year represented a full scale national expansion of an idea that originated a few years ago by two creative Honest Tea employees in San Francisco. This year’s experiment involved 12 cities all tested on the same day, enabling people from anywhere to watch the events unfold in each city.
“We wanted to challenge people to think about how honest Americans are as a whole, particularly when no one is watching,” said Seth Goldman, president and TeaEO of Honest Tea. “It was refreshing to see that most cities were in the 90 percent range,” Goldman added.
People who didn’t have a chance to visit one of the Honest Stores can go to www.honestcities.com to participate online. A highlight reel displaying the honest, the dishonest and the honestly funny can be viewed on YouTube. As part of the promotion, online participants have the ability to recreate the experience at the Honest Store, but instead of getting a bottle for a dollar, they get a $1.00 savings coupon while supplies last or by 12 p.m. on Friday, July 22, 2011.
“Honest Cities is part of a much larger integrated brand strategy focused on complementing our successful grassroots marketing with big events that fundamentally include digital outreach to drive awareness and trial of Honest Tea on a national scale,” said Peter Kaye, vice president of marketing at Honest Tea. “But at the same time, it’s not just about selling tea, but connecting our mission with our consumers,” added Kaye.
In keeping with its mission-driven approach, Honest Tea is donating all of the money collected –nearly $5,000 to three non-profit organizations. Honest Tea will also match the funds collected, bringing the total donated to $10,000. Consumers will be able to weigh in on which nonprofit partner they think should receive the dollars collected during the experiment. The three nonprofit organizations are: Share Our Strength®, a national nonprofit ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives; City Year, which unites young people of all backgrounds for a year of full-time service, to help turn around high-need schools and get at-risk students back on track; and Rails-to-Trails Conservancy, a nonprofit organization based in Washington, D.C., whose mission is to create a nationwide network of trails from former rail lines and connecting corridors to build healthier places for healthier people.
“Since one purpose of our experiment is to help people appreciate the strength of our communities, we’re glad to be able to donate the money from the tests to three non-profit partners who help make our communities stronger,” said Goldman. “We hope our donations and the poll on the Honest City website will help raise awareness for their important work.”
Final Honesty Percentages:
City
Percentage
Chicago
99
Boston
97
Seattle
97
Dallas
97
Atlanta
96
Philadelphia
96
Cincinnati
95
San Francisco
93
Miami
92
Washington, D.C.
91
Los Angeles
88
New York
86
On July 19, Honest Tea, the nation’s top-selling organic bottled tea company conducted a social experiment by setting up unmanned pop-up stores stocked with ice-cold Honest Tea and Honest Ade in 12 cities across the United States. Signage asking visitors to leave $1 per bottle on the honor system was posted next to a transparent (but securely mounted) cash box. In partnership with Ustream, hidden cameras were arranged to provide live video feeds of each pop-up store on the interactive honestcities.com website that documented how honest people actually were and tracked the real-time honesty results of each city.
This year represented a full scale national expansion of an idea that originated a few years ago by two creative Honest Tea employees in San Francisco. This year’s experiment involved 12 cities all tested on the same day, enabling people from anywhere to watch the events unfold in each city.
“We wanted to challenge people to think about how honest Americans are as a whole, particularly when no one is watching,” said Seth Goldman, president and TeaEO of Honest Tea. “It was refreshing to see that most cities were in the 90 percent range,” Goldman added.
People who didn’t have a chance to visit one of the Honest Stores can go to www.honestcities.com to participate online. A highlight reel displaying the honest, the dishonest and the honestly funny can be viewed on YouTube. As part of the promotion, online participants have the ability to recreate the experience at the Honest Store, but instead of getting a bottle for a dollar, they get a $1.00 savings coupon while supplies last or by 12 p.m. on Friday, July 22, 2011.
“Honest Cities is part of a much larger integrated brand strategy focused on complementing our successful grassroots marketing with big events that fundamentally include digital outreach to drive awareness and trial of Honest Tea on a national scale,” said Peter Kaye, vice president of marketing at Honest Tea. “But at the same time, it’s not just about selling tea, but connecting our mission with our consumers,” added Kaye.
In keeping with its mission-driven approach, Honest Tea is donating all of the money collected –nearly $5,000 to three non-profit organizations. Honest Tea will also match the funds collected, bringing the total donated to $10,000. Consumers will be able to weigh in on which nonprofit partner they think should receive the dollars collected during the experiment. The three nonprofit organizations are: Share Our Strength®, a national nonprofit ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives; City Year, which unites young people of all backgrounds for a year of full-time service, to help turn around high-need schools and get at-risk students back on track; and Rails-to-Trails Conservancy, a nonprofit organization based in Washington, D.C., whose mission is to create a nationwide network of trails from former rail lines and connecting corridors to build healthier places for healthier people.
“Since one purpose of our experiment is to help people appreciate the strength of our communities, we’re glad to be able to donate the money from the tests to three non-profit partners who help make our communities stronger,” said Goldman. “We hope our donations and the poll on the Honest City website will help raise awareness for their important work.”
Final Honesty Percentages:
City
Percentage
Chicago
99
Boston
97
Seattle
97
Dallas
97
Atlanta
96
Philadelphia
96
Cincinnati
95
San Francisco
93
Miami
92
Washington, D.C.
91
Los Angeles
88
New York
86
Whole Foods Market Unveils its Wine Project
From bold, full bodied reds to crisp, enchanting whites, Whole Foods Market Mid-Atlantic region unveils its first joint wine project appropriately named - A Collaboration. Bridging the gap between retailer and winemaker, the project enables Whole Foods Market wine buyers to work directly with the producer to create versatile wines for customers while challenging the traditional roll of a buyer. Christine Meredith, Whole Foods Market Mid-Atlantic wine buyer, and Justin Wylier, winemaker and owner of Va Piano Vineyards, recently unveiled their inaugural 2009 vintage. A Collaboration wines are currently available at Whole Foods Market in Washington DC, Virginia, Ohio and Kentucky and include a Cabernet, Syrah and Sauvignon Blanc wines. The Cabernet Sauvignon and Syrah range $19 - $24 while the Sauvignon is priced $15 - $20.*
Sticking to Whole Foods Market tradition of quality, the first wines are sourced from single vineyards sites in Columbia Valley and Walla Walla, WA, which were chosen for their distinctive flavors and showcase of the classic Washington State style. In true Bordeaux style the Cabernet wine is bold, packed with lush ripe cassis and a classic wine incorporating five approved Bordeaux varietals: Cabernet, Merlot, Cabernet franc and Malbec. The Syrah is big; jammy, juicy, bright with black cherry and crushed blackberry on the pallet this wine exemplifies the wonderful power of the syrah grape. On the opposite end, the Sauvignon Blanc is crisp and emanates citrus on the nose with white peach and nectarines. From beginning to end each wine represents a complex yet expressive unparalleled taste enjoyable for all palates.
“We are thrilled to launch this new project and wines as it allows us to embrace our customer’s feedback and create a flavor profile fit for them,” said Christine Meredith. “With Justin’s intimate knowledge of each vineyard’s flavor profile and intuition of how they would blend, we worked tirelessly to make something special. We hope the customer enjoy the wines with just as much enthusiasm as we put into creating these blends.”
A Collaboration was born from a similar project Whole Foods Market previously began with two prominent wineries. This launch continues the spirit of collaboration, while developing a foundation for the store’s 22 Mid- Atlantic wine buyers to engage in a winemaking adventure. “This partnership with Whole Foods Market was natural because of our passion to work with and create the highest quality products,” states Wylie. Overseeing his 20-acre Va Piano Vineyard estate in Walla Walla and personally caring for the vineyards sourced for this project, Justin is a grower first and winemaker second making the wines the finest of qualities in Washington.
This is only the beginning of a long term mission to bring Mid-Atlantic wine buyers closer to the wine making process. Each year a different buyer from a store location will be selected o go to Walla Walla, WA to tour the Va Piano vineyards and blend the next vintage of A Collaboration. Whole Foods Market customers and team members can be more invested in the process throughout the year with pairing suggestions, pictures and video posts from the vineyards and barrel aging rooms at the winery via the Facebook page: Collaboration – Washington State Wines. Twitter: CollaborationWA
Sticking to Whole Foods Market tradition of quality, the first wines are sourced from single vineyards sites in Columbia Valley and Walla Walla, WA, which were chosen for their distinctive flavors and showcase of the classic Washington State style. In true Bordeaux style the Cabernet wine is bold, packed with lush ripe cassis and a classic wine incorporating five approved Bordeaux varietals: Cabernet, Merlot, Cabernet franc and Malbec. The Syrah is big; jammy, juicy, bright with black cherry and crushed blackberry on the pallet this wine exemplifies the wonderful power of the syrah grape. On the opposite end, the Sauvignon Blanc is crisp and emanates citrus on the nose with white peach and nectarines. From beginning to end each wine represents a complex yet expressive unparalleled taste enjoyable for all palates.
“We are thrilled to launch this new project and wines as it allows us to embrace our customer’s feedback and create a flavor profile fit for them,” said Christine Meredith. “With Justin’s intimate knowledge of each vineyard’s flavor profile and intuition of how they would blend, we worked tirelessly to make something special. We hope the customer enjoy the wines with just as much enthusiasm as we put into creating these blends.”
A Collaboration was born from a similar project Whole Foods Market previously began with two prominent wineries. This launch continues the spirit of collaboration, while developing a foundation for the store’s 22 Mid- Atlantic wine buyers to engage in a winemaking adventure. “This partnership with Whole Foods Market was natural because of our passion to work with and create the highest quality products,” states Wylie. Overseeing his 20-acre Va Piano Vineyard estate in Walla Walla and personally caring for the vineyards sourced for this project, Justin is a grower first and winemaker second making the wines the finest of qualities in Washington.
This is only the beginning of a long term mission to bring Mid-Atlantic wine buyers closer to the wine making process. Each year a different buyer from a store location will be selected o go to Walla Walla, WA to tour the Va Piano vineyards and blend the next vintage of A Collaboration. Whole Foods Market customers and team members can be more invested in the process throughout the year with pairing suggestions, pictures and video posts from the vineyards and barrel aging rooms at the winery via the Facebook page: Collaboration – Washington State Wines. Twitter: CollaborationWA
Buca di Beppo Celebrates National Lasagna Day
Everyone’s favorite family-style Italian restaurant, Buca di Beppo, is offering FREE lasagna in celebration of National Lasagna Day on July 28. Guests who purchase any Buca large Pasta or entrée will receive a free lunch-sized portion of lasagna, with a festive Italian ambiance at no additional cost.
Made fresh daily, Buca di Beppo lasagna is famous for its nine towering layers of lasagna noodles stuffed with chunky homemade meat sauce and a combination of ricotta, mozzarella, provolone and parmesan cheeses; a traditional favorite among Buca guests.
Additionally, Buca recently debuted its Summer Lobster specials with items that include Lobster Fonduta, Lobster Caesar Salad, Lobster Fra Diavolo Pizza and many more delectable dishes.
Terms of the program:
The Buca di Beppo free lasagna offer is valid for dine-in only customers on Thursday July 28, 2011. To receive a free lunch size portion of the lasagna, guests must also purchase a Buca large pasta dish or entrée. The free lasagna is not valid on Buca To Go orders. For more information, please visit www.bucadibeppocom.
About Buca di Beppo
Owned and operated by Planet Hollywood International, Inc., with locations from Boston to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky de´cor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Delivery is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go. Follow Buca di Beppo on Facebook at facebook.com/BucadiBeppo or Twitter @BucadiBeppo.
Made fresh daily, Buca di Beppo lasagna is famous for its nine towering layers of lasagna noodles stuffed with chunky homemade meat sauce and a combination of ricotta, mozzarella, provolone and parmesan cheeses; a traditional favorite among Buca guests.
Additionally, Buca recently debuted its Summer Lobster specials with items that include Lobster Fonduta, Lobster Caesar Salad, Lobster Fra Diavolo Pizza and many more delectable dishes.
Terms of the program:
The Buca di Beppo free lasagna offer is valid for dine-in only customers on Thursday July 28, 2011. To receive a free lunch size portion of the lasagna, guests must also purchase a Buca large pasta dish or entrée. The free lasagna is not valid on Buca To Go orders. For more information, please visit www.bucadibeppocom.
About Buca di Beppo
Owned and operated by Planet Hollywood International, Inc., with locations from Boston to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky de´cor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Delivery is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go. Follow Buca di Beppo on Facebook at facebook.com/BucadiBeppo or Twitter @BucadiBeppo.
Tuesday, July 19, 2011
Introducing Whole Foods Market's EatItUpApp
The Mid-Atlantic Region (Maryland, Kentucky, Ohio, Pennsylvania, Virginia, Washington DC, Marlton & Princeton, New Jersey) of Whole Foods Market, the world’s leading natural and organic foods supermarket and America’s first national certified organic grocer, introduces its new smart phone application - EatItUpApp. The free iPhone app, which includes fun games, recipes, contests and a GPS-enabled store locator, will support seasonal programs beginning with Whole Foods Market’s Summer of Sausage (SOS) campaign – a celebration of Whole Foods Market’s line of fresh, market-made, all-natural sausages. Now available, the app can be downloaded via iTunes and available for all iPhone and iPod touch generations.
“We believe our new EatItUpApp will be a fun and useful tool for our shoppers and will help them discover great meal ideas for our delicious sausages,” said Kristin Gross, Marketing Director for Whole Foods Market Mid-Atlantic region. “We have always taken steps to be ahead of the curve in the natural foods marketplace. Embracing new and innovative technology is just one of the ways we work to enhance the overall shopping experience for our consumers.”
The EatItUpApp, launching to support the SOS campaign, is designed to be useful and entertaining for adults and kids alike. The app offers customers a new platform and way to engage with the store as well as be part of in-store programs, contests and initiatives. Initial features will include:
· The Dress Your Sausage game, where users can swipe through assorted Woodstock-inspired costumes to dress a cartoon sausage from top to bottom, or shake the phone to create a randomly generated outfit. Users can save the image of their dressed-up sausage to their smart phone or share it as a photo on Facebook.
· A recipe section featuring recipes from the Whole Foods Market website incorporating sausage. Users can also share sausage-orientated recipes on Facebook or send them to friends and family via email.
· A contest section allowing users in the Mid-Atlantic area to enter to win the Summer of Sausage Grill Giveaway. Helping customers perfect the art of grilling, one customer from each Mid-Atlantic Whole Foods Market store will be randomly drawn to receive a Charcoal Kettle Grill ($150 value) and $50 Whole Foods Market gift card. Interested customers can enter via the app or in store by simply filling out an entry form with required information. Please see app or visit your local Whole Foods Market for further details.
· A GPS-enabled store locator to help users find a local Mid-Atlantic store in their area.
One of the EatItUpApp’s unique features is that it doesn’t remain wholly static, but changes periodically to support new seasonal promotions in the Mid-Atlantic region throughout the year. As the app is updated, new games, features, recipes and contests will be introduced to familiarize Whole Foods Market shoppers with a specific line of products and present new, distinctive ways to serve them to their families. While basic information like the store locator and recipes will stay in place from season to season, EatItUpApp updates will feature new home-screen icons and startup graphics to accompany seasonal promotions, without the need to download a new application.
To access the link, visit http://itunes.apple.com/us/app/eatitupapp-by-whole-foods/id448800948?mt=8
“We believe our new EatItUpApp will be a fun and useful tool for our shoppers and will help them discover great meal ideas for our delicious sausages,” said Kristin Gross, Marketing Director for Whole Foods Market Mid-Atlantic region. “We have always taken steps to be ahead of the curve in the natural foods marketplace. Embracing new and innovative technology is just one of the ways we work to enhance the overall shopping experience for our consumers.”
The EatItUpApp, launching to support the SOS campaign, is designed to be useful and entertaining for adults and kids alike. The app offers customers a new platform and way to engage with the store as well as be part of in-store programs, contests and initiatives. Initial features will include:
· The Dress Your Sausage game, where users can swipe through assorted Woodstock-inspired costumes to dress a cartoon sausage from top to bottom, or shake the phone to create a randomly generated outfit. Users can save the image of their dressed-up sausage to their smart phone or share it as a photo on Facebook.
· A recipe section featuring recipes from the Whole Foods Market website incorporating sausage. Users can also share sausage-orientated recipes on Facebook or send them to friends and family via email.
· A contest section allowing users in the Mid-Atlantic area to enter to win the Summer of Sausage Grill Giveaway. Helping customers perfect the art of grilling, one customer from each Mid-Atlantic Whole Foods Market store will be randomly drawn to receive a Charcoal Kettle Grill ($150 value) and $50 Whole Foods Market gift card. Interested customers can enter via the app or in store by simply filling out an entry form with required information. Please see app or visit your local Whole Foods Market for further details.
· A GPS-enabled store locator to help users find a local Mid-Atlantic store in their area.
One of the EatItUpApp’s unique features is that it doesn’t remain wholly static, but changes periodically to support new seasonal promotions in the Mid-Atlantic region throughout the year. As the app is updated, new games, features, recipes and contests will be introduced to familiarize Whole Foods Market shoppers with a specific line of products and present new, distinctive ways to serve them to their families. While basic information like the store locator and recipes will stay in place from season to season, EatItUpApp updates will feature new home-screen icons and startup graphics to accompany seasonal promotions, without the need to download a new application.
To access the link, visit http://itunes.apple.com/us/app/eatitupapp-by-whole-foods/id448800948?mt=8
Wolfgang Puck Shakes Up Coffee Cocktails
Iced Coffee is taking specialty drinks by storm! With the holiday season just around the corner, master chef Wolfgang Puck brings his NEW line of Cold Brewed Iced Coffees right to your fridge. These 120 calorie, organic beverages are a great addition to both new and classic coffee cocktails. Spice it up this season with recipes from Wolfgang’s Siberian Espresso, Café Carumba, or the famous Wolf.
Siberian Espresso
2 oz Wolfgang Puck Cafe au Lait
1 1/2 oz Vodka
1/2 oz Kahlua
Add all ingredients to a cocktail shaker. Fill with ice and shake well for 10 seconds. Strain into a martini glass.
Cafe Carumba
8.5 oz Bottle Wolfgang Puck Crème Caramel
4 oz Pellegrino or Water
1 tsp Myers Dark Rum, optional
Instructions:
1. In a medium bowl whisk together the Wolfgang Puck Caramel Coffee Drink, Pellegrino, dark rum and lemon juice.
2. Place the bowl in the freezer.
3. After 30 minutes, quickly remove bowl from freezer, with a fork stir the ice crystals.
4. One hour later, stir again. Continue until the liquid is flakey and frozen.
5. Scrape the coffee base with two forks this will fluff up the granita.
6. Scoop into a pre frozen martini glass.
7. Top with whipped cream and your favorite cookie.
The Wolf – Irish Mocha Iced Coffee
4 oz Wolfgang Puck Double Blend Mocha
1 1/2 oz Jameson Whiskey
1/4 oz Tia Maria
1 oz Whipped Cream, whipped stiff
Instructions:
1. Add all ingredients, to the cocktail shaker.
2. Fill with ice and shake well for 10 seconds.
3. Strain into a wine glass and garnish with whipped cream.
Please let me know if you would like a sample, or more information. http://www.wolfgangpuckicedcoffee.com/
Siberian Espresso
2 oz Wolfgang Puck Cafe au Lait
1 1/2 oz Vodka
1/2 oz Kahlua
Add all ingredients to a cocktail shaker. Fill with ice and shake well for 10 seconds. Strain into a martini glass.
Cafe Carumba
8.5 oz Bottle Wolfgang Puck Crème Caramel
4 oz Pellegrino or Water
1 tsp Myers Dark Rum, optional
Instructions:
1. In a medium bowl whisk together the Wolfgang Puck Caramel Coffee Drink, Pellegrino, dark rum and lemon juice.
2. Place the bowl in the freezer.
3. After 30 minutes, quickly remove bowl from freezer, with a fork stir the ice crystals.
4. One hour later, stir again. Continue until the liquid is flakey and frozen.
5. Scrape the coffee base with two forks this will fluff up the granita.
6. Scoop into a pre frozen martini glass.
7. Top with whipped cream and your favorite cookie.
The Wolf – Irish Mocha Iced Coffee
4 oz Wolfgang Puck Double Blend Mocha
1 1/2 oz Jameson Whiskey
1/4 oz Tia Maria
1 oz Whipped Cream, whipped stiff
Instructions:
1. Add all ingredients, to the cocktail shaker.
2. Fill with ice and shake well for 10 seconds.
3. Strain into a wine glass and garnish with whipped cream.
Please let me know if you would like a sample, or more information. http://www.wolfgangpuckicedcoffee.com/
Monday, July 18, 2011
Easy to Make Snacks Perfect for Camping Trips
Summer means several things: sunshine, beaches, carnivals and camping. Nearly 13 million people go camping every year in the U.S. alone, with the number rising 6 percent in 2010.
Families stake out for days, even weeks, in our country’s beautiful national and state parks every summer. With the heat and exhausting travel, snacks often need to be healthy, transportable and flavorful.
Nielsen-Massey Vanillas’ Madagascar Bourbon Pure Vanilla Bean Paste provides extra flavor to a variety of summer foods. Adding a tablespoon to milkshakes, fruit, whipped cream, frostings or honey makes for a desirable seasonal treat.
“The flavor from the Vanilla Bean Paste is sweet, creamy and mellow. It also includes the seeds of the vanilla pod, giving it an upscale look usually found in vanilla bean ice creams and organic vanilla frostings,” said Beth Nielsen, chief culinary officer of Nielsen-Massey Vanillas
The Madagascar Bourbon Pure Vanilla Bean Paste was also recently named a 2011 National Association for the Specialty Food Trade, Inc. sofi™ Gold Award winner, making it a great product for experimenting with summer flavors.
The camping snacks below combine Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with classic summer favorites that can be enjoyed by kids and adults alike - whether it’s on the hiking trail or around the campfire.
With easy preparation and storage, Vanilla Caramel Corn Crunch is an ideal snack for a night under the stars.
Vanilla Caramel Corn Crunch
12 ounces air-popped popcorn or 4 (3-ounce) bags
natural microwave popcorn
1 cup (2 sticks) butter
2 cups firmly packed dark brown sugar
½ cup corn syrup
2 teaspoons Nielsen-Massey Madagascar
Bourbon Pure Vanilla Bean Paste
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
Preheat the oven to 250 degrees. Pop the popcorn, discarding any un-popped kernels. Arrange the popcorn evenly in a large roasting pan. Place in the oven.
Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do not burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.
Variation: For added flavor, coarsely chop 1 cup of your favorite nuts and add to the popcorn before pouring the caramel mixture over the popcorn.
Makes about 20 cups
The Gourmet Blueberry Vanilla Granola combines a variety of rich fruits, nuts and Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste. It’s a perfect match for yogurt or a great snack when exploring the trail.
Gourmet Blueberry Vanilla Granola
3 1/2 cups old-fashioned oats
1 cup wheat germ
3/4 cup flaked coconut
1 cup coarsely chopped pecans or nuts of choice
1/2 cup firmly packed dark brown sugar
1/2 cup canola oil
1/2 cup pure maple syrup
1/2 cup gourmet blueberry syrup
1 tablespoon Nielsen-Massey Madagascar Bourbon
Pure Vanilla Bean Paste
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup dried dates
1/2 cup raisins
Preheat oven to 250 degrees. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Combine the oats, wheat germ, coconut and pecans in a large bowl and toss to combine. Whisk the brown sugar, canola oil, maple syrup, blueberry syrup, vanilla paste, cinnamon and salt in a separate bowl. Pour over the dry ingredients and mix well.
Spread the oat mixture into the prepared pan. Bake for 50 to 60 minutes, stirring every 10 minutes. Pour the hot granola onto a large baking sheet and let stand until cool. Stir in the cranberries, dates and raisins. Store in an airtight container for up to 2 weeks.
Makes about 10 cups
If your family is backyard camping or traveling cross-country, these snacks make it easy to focus on the beauty of nature.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Families stake out for days, even weeks, in our country’s beautiful national and state parks every summer. With the heat and exhausting travel, snacks often need to be healthy, transportable and flavorful.
Nielsen-Massey Vanillas’ Madagascar Bourbon Pure Vanilla Bean Paste provides extra flavor to a variety of summer foods. Adding a tablespoon to milkshakes, fruit, whipped cream, frostings or honey makes for a desirable seasonal treat.
“The flavor from the Vanilla Bean Paste is sweet, creamy and mellow. It also includes the seeds of the vanilla pod, giving it an upscale look usually found in vanilla bean ice creams and organic vanilla frostings,” said Beth Nielsen, chief culinary officer of Nielsen-Massey Vanillas
The Madagascar Bourbon Pure Vanilla Bean Paste was also recently named a 2011 National Association for the Specialty Food Trade, Inc. sofi™ Gold Award winner, making it a great product for experimenting with summer flavors.
The camping snacks below combine Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with classic summer favorites that can be enjoyed by kids and adults alike - whether it’s on the hiking trail or around the campfire.
With easy preparation and storage, Vanilla Caramel Corn Crunch is an ideal snack for a night under the stars.
Vanilla Caramel Corn Crunch
12 ounces air-popped popcorn or 4 (3-ounce) bags
natural microwave popcorn
1 cup (2 sticks) butter
2 cups firmly packed dark brown sugar
½ cup corn syrup
2 teaspoons Nielsen-Massey Madagascar
Bourbon Pure Vanilla Bean Paste
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
Preheat the oven to 250 degrees. Pop the popcorn, discarding any un-popped kernels. Arrange the popcorn evenly in a large roasting pan. Place in the oven.
Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do not burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.
Variation: For added flavor, coarsely chop 1 cup of your favorite nuts and add to the popcorn before pouring the caramel mixture over the popcorn.
Makes about 20 cups
The Gourmet Blueberry Vanilla Granola combines a variety of rich fruits, nuts and Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste. It’s a perfect match for yogurt or a great snack when exploring the trail.
Gourmet Blueberry Vanilla Granola
3 1/2 cups old-fashioned oats
1 cup wheat germ
3/4 cup flaked coconut
1 cup coarsely chopped pecans or nuts of choice
1/2 cup firmly packed dark brown sugar
1/2 cup canola oil
1/2 cup pure maple syrup
1/2 cup gourmet blueberry syrup
1 tablespoon Nielsen-Massey Madagascar Bourbon
Pure Vanilla Bean Paste
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup dried dates
1/2 cup raisins
Preheat oven to 250 degrees. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Combine the oats, wheat germ, coconut and pecans in a large bowl and toss to combine. Whisk the brown sugar, canola oil, maple syrup, blueberry syrup, vanilla paste, cinnamon and salt in a separate bowl. Pour over the dry ingredients and mix well.
Spread the oat mixture into the prepared pan. Bake for 50 to 60 minutes, stirring every 10 minutes. Pour the hot granola onto a large baking sheet and let stand until cool. Stir in the cranberries, dates and raisins. Store in an airtight container for up to 2 weeks.
Makes about 10 cups
If your family is backyard camping or traveling cross-country, these snacks make it easy to focus on the beauty of nature.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Lineup for First Harvest Moon Festival Announced
After much speculation, Callaway Gardens is announcing the lineup for the inaugural Harvest Moon Festival October 6-9, 2011, in Pine Mountain, Ga. The impressive musical lineup features over a dozen musical acts The B-52s, The Gin Blossoms and John Hiatt. Early Bird Passes and weekend overnight packages are now on sale for this family-friendly food and music festival that also features celebrity chefs like Food Network host Claire Robinson.
The four-day festival is a celebration of the harvest and of man and nature’s fruitful coexistence, combining farm-to-table foods, eco-centric vendors, cooking and gardening demonstrations, fun and educational activities for children, and of course, an unprecedented lineup of big-name bands.
Taking to the two festival stages will be the likes of singer-songwriters Shawn Mullins and Mat Kearney, the bluesy jam band Big Head Todd and the Monsters, indie-rockers The Company of Thieves and Infantree, and the hot young pop outfit Parachute, plus a host of others. For tickets, information and the current list of confirmed acts, visit harvestmoonfest.com.
The festival begins Thursday, October 6 with a Harvest Feast, a delectable, locally sourced meal featuring a cooking demonstration by Claire Robinson and followed by two great bands in the 22,000-square foot festival tent. Friday will have an expanded version of the hugely popular Callaway Gardens Farmers Market, an eco-centric Vendor Village, and two stages worth of great music. On Saturday morning, the golfers in the family can enter a shotgun start golf tournament to win great prizes and enjoy a Fall morning on the beautiful Mountain View Course. And football fans will be glad to hear that the festival tent will convert into a giant sports tent that will show all the day’s college football action, as well as serve as the festival’s second stage. Sunday morning, festival-goers will be bid farewell with a farm-to-table brunch, even more great music, and the wonder and beauty of Callaway Gardens.
Throughout the weekend, the Harvest Moon Festival will offer the freshest of foods from the region’s premier chefs, farm-to-table restaurants and street-food vendors. The Demonstration Tent will host entertaining sessions on gardening and cooking with fresh vegetables, as well as great shows for children like puppet making, pumpkin carving and more. For those wishing to burn some calories, a host of yoga and fitness activities will be interspersed throughout the weekend.
And, as if more is needed, ticket-holders also will have complete access to Callaway Gardens’ many attractions, including the 7.5-acre Mr. Cason’s Vegetable Garden, the adrenaline-pumping TreeTop Adventure obstacle course in the forest canopy, the exciting Birds of Prey shows, the fascinating Cecil B. Day Butterfly Center, and the thousands of acres of breathtakingly beautiful landscaping featuring the amazing Autumn color of chrysanthemums.
The inaugural Callaway Gardens Harvest Moon Festival will offer a variety of overnight ticket packages. The early bird price of $69 for a weekend pass is only available for a limited time. For more information, visit www.harvestmoonfest.com. For overnight reservations, call 1-800-CALLAWAY (225-5292) or visit www.callawaygardens.com. Keep up with updates for the Harvest Moon Festival at www.facebook.com/HarvestMoonFest and at www.twitter.com/HarvestMoonFst.
For sponsorship or vendor information, email harvestmoonfest@callawaygardens.com.
Callaway Gardens® is in Pine Mountain, Ga., 60 minutes southwest of Atlanta and 30 minutes north of Columbus.
The four-day festival is a celebration of the harvest and of man and nature’s fruitful coexistence, combining farm-to-table foods, eco-centric vendors, cooking and gardening demonstrations, fun and educational activities for children, and of course, an unprecedented lineup of big-name bands.
Taking to the two festival stages will be the likes of singer-songwriters Shawn Mullins and Mat Kearney, the bluesy jam band Big Head Todd and the Monsters, indie-rockers The Company of Thieves and Infantree, and the hot young pop outfit Parachute, plus a host of others. For tickets, information and the current list of confirmed acts, visit harvestmoonfest.com.
The festival begins Thursday, October 6 with a Harvest Feast, a delectable, locally sourced meal featuring a cooking demonstration by Claire Robinson and followed by two great bands in the 22,000-square foot festival tent. Friday will have an expanded version of the hugely popular Callaway Gardens Farmers Market, an eco-centric Vendor Village, and two stages worth of great music. On Saturday morning, the golfers in the family can enter a shotgun start golf tournament to win great prizes and enjoy a Fall morning on the beautiful Mountain View Course. And football fans will be glad to hear that the festival tent will convert into a giant sports tent that will show all the day’s college football action, as well as serve as the festival’s second stage. Sunday morning, festival-goers will be bid farewell with a farm-to-table brunch, even more great music, and the wonder and beauty of Callaway Gardens.
Throughout the weekend, the Harvest Moon Festival will offer the freshest of foods from the region’s premier chefs, farm-to-table restaurants and street-food vendors. The Demonstration Tent will host entertaining sessions on gardening and cooking with fresh vegetables, as well as great shows for children like puppet making, pumpkin carving and more. For those wishing to burn some calories, a host of yoga and fitness activities will be interspersed throughout the weekend.
And, as if more is needed, ticket-holders also will have complete access to Callaway Gardens’ many attractions, including the 7.5-acre Mr. Cason’s Vegetable Garden, the adrenaline-pumping TreeTop Adventure obstacle course in the forest canopy, the exciting Birds of Prey shows, the fascinating Cecil B. Day Butterfly Center, and the thousands of acres of breathtakingly beautiful landscaping featuring the amazing Autumn color of chrysanthemums.
The inaugural Callaway Gardens Harvest Moon Festival will offer a variety of overnight ticket packages. The early bird price of $69 for a weekend pass is only available for a limited time. For more information, visit www.harvestmoonfest.com. For overnight reservations, call 1-800-CALLAWAY (225-5292) or visit www.callawaygardens.com. Keep up with updates for the Harvest Moon Festival at www.facebook.com/HarvestMoonFest and at www.twitter.com/HarvestMoonFst.
For sponsorship or vendor information, email harvestmoonfest@callawaygardens.com.
Callaway Gardens® is in Pine Mountain, Ga., 60 minutes southwest of Atlanta and 30 minutes north of Columbus.
Kosherfest, largest kosher food, food service, beverage, wine & spirits show set for NOV 8-9, Meadowlands Conv Ctr-Secaucus, NJ
Once again, Kosherfest will take place at the Meadowlands Exposition Center in Secaucus, NJ November 8-9, 2011 (www.kosherfest.com). Kosherfest is the world’s largest kosher food, foodservice, beverage, wine and spirits trade show, and now in its 23rd year. It is produced by Diversified Business Communications (www.divcom.com) and co-produced by Menachem Lubinsky, founder of Kosherfest and CEO of LUBICOM (www.lubicom.com), a full service marketing company.
Kosherfest offers exhibitors the opportunity to get their products in front of thousands of trade buyers from across the globe. Buyers represent a broad spectrum, from independent restaurants and specialty markets, to supermarket chains, ingredient buyers and big box stores, among many others. Kosherfest offers a Key Buyers program, special events, media exposure, promotional opportunities, a new products competition and showcase, and exhibitor specials.
New Products Competition – Oct 27, 2011
The Annual Kosherfest New Products Competition takes place October 27 at the Jewish Community Center in NYC, prior to Kosherfest. A panel of kosher food buyers will select the best in 17 categories, from snacks to beverages to dairy. Winners will be announced and products will be showcased at Kosherfest. For product entry deadlines and more information visit www.kosherfest.com or contact Karyn Gilbert at kgilbert@divcom.com or 207-842-5424.
4th Annual Kosherfest Culinary Competition
The 4th Annual Kosherfest Culinary Competition will take place live on the Kosherfest show floor. A panel of industry professionals will judge and decide who takes the title at the show.
NOVEMBER 8, 2011 - OFFICIAL SHOW OPENING
Kosherfest Ribbon Cutting Ceremony
Time: 10:00am
Be there for the excitement of the official 2011 show floor opening and ribbon cutting ceremony of the #1 kosher food and beverage trade event.
About Kosherfest
Kosherfest attracts more than 6,000 professional attendees and more than 350 exhibitors from all over the world. Kosherfest is an annual trade show open to industry professionals. No one under 18 will be admitted. For information visit www.kosherfest.com. Press registration at: www.kosherfest.com
Kosherfest offers exhibitors the opportunity to get their products in front of thousands of trade buyers from across the globe. Buyers represent a broad spectrum, from independent restaurants and specialty markets, to supermarket chains, ingredient buyers and big box stores, among many others. Kosherfest offers a Key Buyers program, special events, media exposure, promotional opportunities, a new products competition and showcase, and exhibitor specials.
New Products Competition – Oct 27, 2011
The Annual Kosherfest New Products Competition takes place October 27 at the Jewish Community Center in NYC, prior to Kosherfest. A panel of kosher food buyers will select the best in 17 categories, from snacks to beverages to dairy. Winners will be announced and products will be showcased at Kosherfest. For product entry deadlines and more information visit www.kosherfest.com or contact Karyn Gilbert at kgilbert@divcom.com or 207-842-5424.
4th Annual Kosherfest Culinary Competition
The 4th Annual Kosherfest Culinary Competition will take place live on the Kosherfest show floor. A panel of industry professionals will judge and decide who takes the title at the show.
NOVEMBER 8, 2011 - OFFICIAL SHOW OPENING
Kosherfest Ribbon Cutting Ceremony
Time: 10:00am
Be there for the excitement of the official 2011 show floor opening and ribbon cutting ceremony of the #1 kosher food and beverage trade event.
About Kosherfest
Kosherfest attracts more than 6,000 professional attendees and more than 350 exhibitors from all over the world. Kosherfest is an annual trade show open to industry professionals. No one under 18 will be admitted. For information visit www.kosherfest.com. Press registration at: www.kosherfest.com
Good Luck to Chef Todd Kelly of Orchids!
Todd Kelly, Executive Chef and Director of Food & Beverage at the Hilton Cincinnati Netherland Plaza, is the current American Culinary Federation, Inc. (ACF) Northeast Region Chef of the Year recipient. He will be competing in Dallas, Texas next week against three other regional winners for the national title of Chef of the Year.
About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.
Getting Down to Buzz-Ness
Buying local products has always been a priority with Todd Kelly for the Orchids at Palm Court menu. This summer, he's getting one product from a very close source - the roof of the hotel's sixth floor That's where he is harvesting honey from a beehive.
The two beehives hopefully yield about 18 pounds of honey. Every day, Todd or another team member takes a jar of simple syrup to the hives to encourage the bees to return. "If they have a constant supply of food, they'll come back. If they don't, they'll find another hive to frequent," Todd said.
Has Todd or anyone else gotten stung? "No. The bees are here for the food and as long as they aren't bothered they won't sting."
Todd uses the honey and its byproducts for a number of things including an artisanal cheese selection. The honey comb and fresh thyme are used with sharp white cheddar He also glazes roasted duck with the homemade honey by mixing it with Dijon mustard and tops it off with bee pollen. A honey cake with mascarpone gelato is a seasonal favorite from the pastry kitchen.
Pastry Chef Megan Ketover is looking forward to using the very fresh supply "I've always been involved with knowing where the products I use come from. I've always used local honey for the desserts and now the prospect of using honey that was made four floors away is going to be pretty cool"
About Orchids at Palm Court & the Hilton Cincinnati Netherland Plaza
Orchids at Palm Court is part of The Restaurants at Palm Court which also include The Bar at Palm Court and The Grille at Palm Court. They are located in the Hilton Cincinnati Netherland Plaza. The Hilton Cincinnati Netherland Plaza opened in 1931 and is one of the world's finest examples of French art deco architecture and the restaurant features rare Brazilian rosewood walls with German silver-nickel metalwork and lighting fixtures. The two-story ceiling features large Romanesque murals and on the north end of the restaurant is an original Rookwood Pottery fountain flanked by two large seahorses which illustrates the magnificent examples of art deco in the restaurant. The hotel is a charter member of Historic Hotels of America, is a registered National Landmark and is on the National Register of Historic Places.
About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.
Getting Down to Buzz-Ness
Buying local products has always been a priority with Todd Kelly for the Orchids at Palm Court menu. This summer, he's getting one product from a very close source - the roof of the hotel's sixth floor That's where he is harvesting honey from a beehive.
The two beehives hopefully yield about 18 pounds of honey. Every day, Todd or another team member takes a jar of simple syrup to the hives to encourage the bees to return. "If they have a constant supply of food, they'll come back. If they don't, they'll find another hive to frequent," Todd said.
Has Todd or anyone else gotten stung? "No. The bees are here for the food and as long as they aren't bothered they won't sting."
Todd uses the honey and its byproducts for a number of things including an artisanal cheese selection. The honey comb and fresh thyme are used with sharp white cheddar He also glazes roasted duck with the homemade honey by mixing it with Dijon mustard and tops it off with bee pollen. A honey cake with mascarpone gelato is a seasonal favorite from the pastry kitchen.
Pastry Chef Megan Ketover is looking forward to using the very fresh supply "I've always been involved with knowing where the products I use come from. I've always used local honey for the desserts and now the prospect of using honey that was made four floors away is going to be pretty cool"
About Orchids at Palm Court & the Hilton Cincinnati Netherland Plaza
Orchids at Palm Court is part of The Restaurants at Palm Court which also include The Bar at Palm Court and The Grille at Palm Court. They are located in the Hilton Cincinnati Netherland Plaza. The Hilton Cincinnati Netherland Plaza opened in 1931 and is one of the world's finest examples of French art deco architecture and the restaurant features rare Brazilian rosewood walls with German silver-nickel metalwork and lighting fixtures. The two-story ceiling features large Romanesque murals and on the north end of the restaurant is an original Rookwood Pottery fountain flanked by two large seahorses which illustrates the magnificent examples of art deco in the restaurant. The hotel is a charter member of Historic Hotels of America, is a registered National Landmark and is on the National Register of Historic Places.
Friday, July 15, 2011
Is Cincinnati honest?
WHAT: Honest Tea is conducting a social experiment with unmanned pop-up stores in various locations throughout the nation, including Cincinnati on Tuesday, July 19.
Honest City Cincinnati will feature bottles for purchase on the honor system. Each bottle will cost one dollar. It will be up to each individual to decide if they will pay for their drinks. We’ll have hidden cameras set up to see how honest Cincinnatians are.
Media are invited to experience the Honest Store first hand. Video footage, photos and final results will be available. Additional cities involved in this experiment are Boston, New York, Philadelphia, Washington, D.C., Atlanta, Miami, Chicago, Dallas, Seattle, San Francisco and Los Angeles.
All are invited to participate online at www.honestcities.com.
WHEN/WHERE: Fountain Square
520 Vine Street
Cincinnati, OH 45202
Corner of Vine Street and 5th Street
Tuesday, July 19, 2011, 8 a.m. – 6 p.m. ET
Honest City Cincinnati will feature bottles for purchase on the honor system. Each bottle will cost one dollar. It will be up to each individual to decide if they will pay for their drinks. We’ll have hidden cameras set up to see how honest Cincinnatians are.
Media are invited to experience the Honest Store first hand. Video footage, photos and final results will be available. Additional cities involved in this experiment are Boston, New York, Philadelphia, Washington, D.C., Atlanta, Miami, Chicago, Dallas, Seattle, San Francisco and Los Angeles.
All are invited to participate online at www.honestcities.com.
WHEN/WHERE: Fountain Square
520 Vine Street
Cincinnati, OH 45202
Corner of Vine Street and 5th Street
Tuesday, July 19, 2011, 8 a.m. – 6 p.m. ET
Graeter's Celebrates National Ice Cream Day
WHO & WHAT
Satisfy your sweet tooth with Graeter’s on National Ice Cream Day—Sunday, July 17! To celebrate, Graeter’s will offer single-scoop ice cream cones for just $1.41 – in honor of the 141 years that Graeter’s has been the world’s best tasting ice cream. Come join the bash as the fourth generation of the family-owned company gives thanks for 141 great years!
WHEN & WHERE
Dates: Sunday, July 17
Time: Regular store hours
Where: All Graeter’s Locations
Satisfy your sweet tooth with Graeter’s on National Ice Cream Day—Sunday, July 17! To celebrate, Graeter’s will offer single-scoop ice cream cones for just $1.41 – in honor of the 141 years that Graeter’s has been the world’s best tasting ice cream. Come join the bash as the fourth generation of the family-owned company gives thanks for 141 great years!
WHEN & WHERE
Dates: Sunday, July 17
Time: Regular store hours
Where: All Graeter’s Locations
Pack Flavor into School Lunches Include Colman’s in Their Brown Bag for Lunches No Kid Will Trade Away
As a mother, one of the biggest challenges is getting kids to eat healthy, well-balanced meals. Since the invention of cupcakes and candy, this has been no easy task. This school year, call on an ally and make lunch irresistible with a dollop or pinch of Colman’s Mustard for a flavorful lunch no kid would dare trade away.
Picky eaters, we know them. We’ve used all the tricks in the book. So now it’s time to get back to basics: yummy flavors wrapped up in healthy food. Colman’s Mustard has been an icon of quality, freshness and that unforgettable spicy zing for over 200 years. Representing the best of England’s culinary history, Colman’s uses only the finest blend of brown and white mustard seeds grown locally around the factory in Norwich, England.
Concerned about food sensitivities, allergies and preservatives? Colman’s Prepared Mustard and Dry Mustard Powder, contain no dyes, chemicals, preservatives, or gluten – just 100% pure and irresistibly tastiness. And Colman’s mustard carries the Royal Warrant, bestowed by Queen Victoria back in 1866, bringing to the kitchen a pledge of top-quality mustard that has been a favorite of the Royals for centuries.
Colman’s Prepared Mustard
Pure and natural zest makes Colman’s Prepared Mustard robust and truly gourmet. Fire up their taste buds and add a dollop to tuna salad, chicken salad, or veggie slaw. Dice grilled sausage or leftover meats and drizzle with Colman’s for a taste sensation with delicious, slow-building heat. Add Colman’s to a batch of cookies for a sensational treat that will carry them through the afternoon.
Colman’s Dry Mustard Powder
Colman’s Double Superfine Dry Mustard Powder is long-lasting and economical, with an ultra-fine consistency that delivers layers of flavor and maximum kick when added to lunchtime favorites. Add a pinch of the 100% pure mustard powder to perk up salad dressing, or whisk into mayonnaise for an unforgettable turkey sandwich that will set their brown bag ablaze with flavor every time.
This school year, try this easy and delicious treat and do as the Queen herself – Complete Your Cooking with Colman’s.
Chocolate Spice Cookies
3 oz Unsweetened Chocolate
1 1/4 Cups All-purpose fFour
1 Tsp. Baking Powder
1/2 Tsp. Cinnamon
1/2 C. Butter, softened
2/3 C. Plus 1/2 C. Granulated Sugar
1 Egg, at room temperature
1 1/2 Tsp. Colman's Original Prepared Mustard
Preheat oven to 375 degrees.
• Melt the chocolate in a small heavy saucepan over low heat and set aside. Sift together the flour, baking powder, and cinnamon, and set aside.
• In electric mixer, cream together butter and 2/3 cup sugar. Add the melted chocolate and the egg and beat well. Dissolve the Colman's Mustard in the heavy cream and add to the chocolate mixture. On the lowest speed, fold in the sifted flour mixture.
Divide the dough in half. Place each half on a sheet of waxed paper and form into a 10-inch strip. Using the waxed paper to help, lift and roll each strip into a 10-inch cylinder. Wrap each cylinder in the waxed paper, twisting the ends to secure. Chill for two hours.
Makes 1 Dozen
For more recipe ideas please visit www.colmansusa.com.
About Colman’s
Established in 1814, Colman’s of Norwich has been recognized widely as the English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval - the Royal Warrant – galvanizing Colman’s as the crown jewel of mustards, securing its place in the most discerning kitchens around the world. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery and complex condiment for all your recipes and dishes. Complete Your Cooking With Colman’s. Visit Colman’s of Norwich on the web at www.colmansusa.com . For recipes, extended history and information please visit www.colmansusa com.
NOTE: We were able to sample Colman's and it is indeed not your run of the mill mustard. It's definitely worth your time to invest in a jar and give it a try!
Picky eaters, we know them. We’ve used all the tricks in the book. So now it’s time to get back to basics: yummy flavors wrapped up in healthy food. Colman’s Mustard has been an icon of quality, freshness and that unforgettable spicy zing for over 200 years. Representing the best of England’s culinary history, Colman’s uses only the finest blend of brown and white mustard seeds grown locally around the factory in Norwich, England.
Concerned about food sensitivities, allergies and preservatives? Colman’s Prepared Mustard and Dry Mustard Powder, contain no dyes, chemicals, preservatives, or gluten – just 100% pure and irresistibly tastiness. And Colman’s mustard carries the Royal Warrant, bestowed by Queen Victoria back in 1866, bringing to the kitchen a pledge of top-quality mustard that has been a favorite of the Royals for centuries.
Colman’s Prepared Mustard
Pure and natural zest makes Colman’s Prepared Mustard robust and truly gourmet. Fire up their taste buds and add a dollop to tuna salad, chicken salad, or veggie slaw. Dice grilled sausage or leftover meats and drizzle with Colman’s for a taste sensation with delicious, slow-building heat. Add Colman’s to a batch of cookies for a sensational treat that will carry them through the afternoon.
Colman’s Dry Mustard Powder
Colman’s Double Superfine Dry Mustard Powder is long-lasting and economical, with an ultra-fine consistency that delivers layers of flavor and maximum kick when added to lunchtime favorites. Add a pinch of the 100% pure mustard powder to perk up salad dressing, or whisk into mayonnaise for an unforgettable turkey sandwich that will set their brown bag ablaze with flavor every time.
This school year, try this easy and delicious treat and do as the Queen herself – Complete Your Cooking with Colman’s.
Chocolate Spice Cookies
3 oz Unsweetened Chocolate
1 1/4 Cups All-purpose fFour
1 Tsp. Baking Powder
1/2 Tsp. Cinnamon
1/2 C. Butter, softened
2/3 C. Plus 1/2 C. Granulated Sugar
1 Egg, at room temperature
1 1/2 Tsp. Colman's Original Prepared Mustard
Preheat oven to 375 degrees.
• Melt the chocolate in a small heavy saucepan over low heat and set aside. Sift together the flour, baking powder, and cinnamon, and set aside.
• In electric mixer, cream together butter and 2/3 cup sugar. Add the melted chocolate and the egg and beat well. Dissolve the Colman's Mustard in the heavy cream and add to the chocolate mixture. On the lowest speed, fold in the sifted flour mixture.
Divide the dough in half. Place each half on a sheet of waxed paper and form into a 10-inch strip. Using the waxed paper to help, lift and roll each strip into a 10-inch cylinder. Wrap each cylinder in the waxed paper, twisting the ends to secure. Chill for two hours.
Makes 1 Dozen
For more recipe ideas please visit www.colmansusa.com.
About Colman’s
Established in 1814, Colman’s of Norwich has been recognized widely as the English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval - the Royal Warrant – galvanizing Colman’s as the crown jewel of mustards, securing its place in the most discerning kitchens around the world. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery and complex condiment for all your recipes and dishes. Complete Your Cooking With Colman’s. Visit Colman’s of Norwich on the web at www.colmansusa.com . For recipes, extended history and information please visit www.colmansusa com.
NOTE: We were able to sample Colman's and it is indeed not your run of the mill mustard. It's definitely worth your time to invest in a jar and give it a try!
Thursday, July 14, 2011
Targeting Gaps in the Food Supply Chain
Agricultural production is only the first step in moving the world's food from farm to fork, according to Nourishing the Planet, a project of the Worldwatch Institute. The other links in the food chain - harvesting, packaging, storing, transporting, marketing, and selling - ensure that food actually reaches consumers. Inefficiencies in these activities, rather than just low yields or poor farming techniques, are often to blame for food shortages and low prices for growers.
"Many of the farms and organizations we visited in Africa seemed to have the most success reducing hunger and poverty through efforts that had little to do with producing more crops," said Nourishing the Planet director Danielle Nierenberg, who spent two years traveling across sub-Saharan Africa researching food chains in over 25 countries.
With the United Nations projecting a global population of more than 9 billion by 2050, increasing food chain efficiency will become ever more essential. Producers and consumers must be part of a food chain that feeds the world, provides fair prices to farmers, and works in harmony with the environment. "When groups of small farmers better organize their means of production - whether ordering the right inputs at the right time or selling their crops directly to customers - they become more resilient to fluctuations in global food prices while also better serving local communities," said Robert Engelman, Executive Director of Worldwatch.
Nourishing the Planet (www.NourishingthePlanet.org) is a two-year evaluation of environmentally sustainable agricultural innovations to alleviate hunger and poverty. Worldwatch researchers traveled to 25 countries across sub-Saharan Africa to meet with more than 350 farmers groups, NGOs, government agencies, and scientists, highlighting small-scale agricultural efforts that are helping to improve peoples' livelihoods by providing them with food and income. The findings are documented in the recently released report, State of the World 2011: Innovations that Nourish the Planet.
In State of the World 2011, contributing author Samuel Fromartz uses the example of corn production in Zambia to illustrate how off-farm inefficiencies exacerbate food insecurity and poverty. Poor market access, unpredictable weather patterns, and insufficient infrastructure make small-scale agriculture a high-risk livelihood. Seasons of surplus corn production can be as detrimental as low-yielding ones. Large surpluses saturate local markets, and local farmers have no alternatives for selling their product. "Many do not have the luxury of picking when to sell or whom to sell to; they are desperate and need to sell to eat. So they take whatever price they can get," writes Fromartz.
Research done by Nourishing the Planet staff has found innovations in sub-Saharan Africa and other locations around the globe that improve market access, enhance farmer-to-farmer communication, and harness simple information technology. These improvements in the food chain provide farmers with fair prices and also help increase food security by distributing food efficiently.
Nourishing the Planet recommends three ways that agriculture is helping to address gaps in the current food supply chain:
· Coordinating farmers. In Uganda, the organization Technoserve works with farmers to improve market conditions for sales of bananas. Technoserve helps individuals form business groups that receive technical advice and enter into sales collectively. Coordinating business has decreased transaction costs and helped farmers market their crops and compete with larger producers more effectively. Over 20,000 farmers now participate in the project. Farmers in the United States are also banding together to increase sales efficiency and fair prices. The Chesapeake Bay regions's FRESHFARM Markets act as an organizational umbrella under which area farmers can coordinate, market, and sell their products.
· Increasing market transparency. In Nairobi, Kenya, the DrumNet project uses simple communication technology to provide farmers with real-time market information. Having access to market prices and sale-coordination opportunities allows farmers to receive fair prices for their crops. And the transparency increases overall sales transactions, meaning that less food goes to waste.
· Using low-cost technology to boost efficiency. According to the UN, over 5 billion people on the planet now have a mobile phone subscription. As the cost of the technology drops, using the devices beyond personal communication makes sense. In Niger, farmers use mobile phones to access market information, an application that has reduced the fluctuation in regional grain prices by 20 percent and has helped ensure fair prices for producers and consumers. Similarly, the Grameen Foundation and Google have collaborated to develop Google Trader, an online bulletin board on which farmers and merchants can contact one another. The bulletin also includes applications such as "Farmer's Friend" a tool that offers farmers information on weather, pests, and livestock management.
State of the World 2011 is accompanied by informational materials including briefing documents, summaries, an innovations database, videos, and podcasts, all available at www.NourishingthePlanet.org. The project's findings are being disseminated to a wide range of agricultural stakeholders, including government ministries, agricultural policymakers, and farmer and community networks, as well as the increasingly influential nongovernmental environmental and development communities.
"Many of the farms and organizations we visited in Africa seemed to have the most success reducing hunger and poverty through efforts that had little to do with producing more crops," said Nourishing the Planet director Danielle Nierenberg, who spent two years traveling across sub-Saharan Africa researching food chains in over 25 countries.
With the United Nations projecting a global population of more than 9 billion by 2050, increasing food chain efficiency will become ever more essential. Producers and consumers must be part of a food chain that feeds the world, provides fair prices to farmers, and works in harmony with the environment. "When groups of small farmers better organize their means of production - whether ordering the right inputs at the right time or selling their crops directly to customers - they become more resilient to fluctuations in global food prices while also better serving local communities," said Robert Engelman, Executive Director of Worldwatch.
Nourishing the Planet (www.NourishingthePlanet.org) is a two-year evaluation of environmentally sustainable agricultural innovations to alleviate hunger and poverty. Worldwatch researchers traveled to 25 countries across sub-Saharan Africa to meet with more than 350 farmers groups, NGOs, government agencies, and scientists, highlighting small-scale agricultural efforts that are helping to improve peoples' livelihoods by providing them with food and income. The findings are documented in the recently released report, State of the World 2011: Innovations that Nourish the Planet.
In State of the World 2011, contributing author Samuel Fromartz uses the example of corn production in Zambia to illustrate how off-farm inefficiencies exacerbate food insecurity and poverty. Poor market access, unpredictable weather patterns, and insufficient infrastructure make small-scale agriculture a high-risk livelihood. Seasons of surplus corn production can be as detrimental as low-yielding ones. Large surpluses saturate local markets, and local farmers have no alternatives for selling their product. "Many do not have the luxury of picking when to sell or whom to sell to; they are desperate and need to sell to eat. So they take whatever price they can get," writes Fromartz.
Research done by Nourishing the Planet staff has found innovations in sub-Saharan Africa and other locations around the globe that improve market access, enhance farmer-to-farmer communication, and harness simple information technology. These improvements in the food chain provide farmers with fair prices and also help increase food security by distributing food efficiently.
Nourishing the Planet recommends three ways that agriculture is helping to address gaps in the current food supply chain:
· Coordinating farmers. In Uganda, the organization Technoserve works with farmers to improve market conditions for sales of bananas. Technoserve helps individuals form business groups that receive technical advice and enter into sales collectively. Coordinating business has decreased transaction costs and helped farmers market their crops and compete with larger producers more effectively. Over 20,000 farmers now participate in the project. Farmers in the United States are also banding together to increase sales efficiency and fair prices. The Chesapeake Bay regions's FRESHFARM Markets act as an organizational umbrella under which area farmers can coordinate, market, and sell their products.
· Increasing market transparency. In Nairobi, Kenya, the DrumNet project uses simple communication technology to provide farmers with real-time market information. Having access to market prices and sale-coordination opportunities allows farmers to receive fair prices for their crops. And the transparency increases overall sales transactions, meaning that less food goes to waste.
· Using low-cost technology to boost efficiency. According to the UN, over 5 billion people on the planet now have a mobile phone subscription. As the cost of the technology drops, using the devices beyond personal communication makes sense. In Niger, farmers use mobile phones to access market information, an application that has reduced the fluctuation in regional grain prices by 20 percent and has helped ensure fair prices for producers and consumers. Similarly, the Grameen Foundation and Google have collaborated to develop Google Trader, an online bulletin board on which farmers and merchants can contact one another. The bulletin also includes applications such as "Farmer's Friend" a tool that offers farmers information on weather, pests, and livestock management.
State of the World 2011 is accompanied by informational materials including briefing documents, summaries, an innovations database, videos, and podcasts, all available at www.NourishingthePlanet.org. The project's findings are being disseminated to a wide range of agricultural stakeholders, including government ministries, agricultural policymakers, and farmer and community networks, as well as the increasingly influential nongovernmental environmental and development communities.
Free MyCityCuisine iPhone App Demystifies Foreign Cuisine
Guay tiaw khua kai. A visit to Thailand has unearthed this dish on a menu. Is it tastebud-tingling spicy? Does it include parts of an animal one has never considered eating before? Is it an appetizer, main course, or dessert, or for that matter, is it animal, vegetable, or mineral? The new MyCityCuisine app now available through iTunes answers these questions and more. This informative, interactive app provides descriptions and photos of traditional local dishes from cities around the globe.
After downloading the app on iTunes, users can search for local dishes from over 66 cities, with more cities added weekly. Each dish includes a description that lists the main ingredients and other interesting facts such as its history and distinctive characteristics. Colorful photos also accompany each dish, which will make mouths water in anticipation!
Dishes are organized into several easy-to-navigate categories, and users can search either by city or by the name of a dish. The app is a mobile companion of the web-based MyCityCuisine.org, a Wiki project, and content is provided by contributors from all over the world.
In addition to learning all about local cuisine, app users can help add to this already extensive foodie directory by voting for their favorite dish or submitting comments about dishes tried -- love ‘em or hate ‘em. The app also makes it easy to upload photos of dishes and post them for all users to see. If a dish isn’t included, users can report it to MyCityCuisine, so the community can contribute information on the dish.
Armed with the MyCityCuisine app, on their next visit to a new city, visitors will know exactly what local dishes to try in order to satisfy their culinary curiosity. And as for Guay tiaw khua kai, it's a delicious stir-fry noodle dish with chicken and egg, seasoned with a light sauce. A must-try taste of Thai cuisine!
For more information or to download the MyCityCuisine app, visit http://itunes.apple.com/us/app/mycitycuisine/id433136455?mt=8.
After downloading the app on iTunes, users can search for local dishes from over 66 cities, with more cities added weekly. Each dish includes a description that lists the main ingredients and other interesting facts such as its history and distinctive characteristics. Colorful photos also accompany each dish, which will make mouths water in anticipation!
Dishes are organized into several easy-to-navigate categories, and users can search either by city or by the name of a dish. The app is a mobile companion of the web-based MyCityCuisine.org, a Wiki project, and content is provided by contributors from all over the world.
In addition to learning all about local cuisine, app users can help add to this already extensive foodie directory by voting for their favorite dish or submitting comments about dishes tried -- love ‘em or hate ‘em. The app also makes it easy to upload photos of dishes and post them for all users to see. If a dish isn’t included, users can report it to MyCityCuisine, so the community can contribute information on the dish.
Armed with the MyCityCuisine app, on their next visit to a new city, visitors will know exactly what local dishes to try in order to satisfy their culinary curiosity. And as for Guay tiaw khua kai, it's a delicious stir-fry noodle dish with chicken and egg, seasoned with a light sauce. A must-try taste of Thai cuisine!
For more information or to download the MyCityCuisine app, visit http://itunes.apple.com/us/app/mycitycuisine/id433136455?mt=8.
Wednesday, July 13, 2011
Superb New Herbal Liqueur In Red Bottle Is New Savory Way to Drop a Few F-bombs
Fá¿¡chen entered its first competition and took home three first-place medals in the Los Angeles International Wine & Spirits competition. Fá¿¡chen was awarded best herbal liqueur, best in category, as well as best in division.
For more than seven decades the LA International Wine Competition has bestowed gold medals to the best wines from around the globe. In 2007, the inaugural spirits portion was added to the newly renamed Los Angeles International Wine & Spirits Competition. The judges, world-renown journalists, pub and bar owners and distillers – weigh spirits against one another, awarded gold, silver and bronze to the most deserving. Like its partner wine competition, the spirits competition is well on its way of becoming the most prestigious judging show in the world.
“Certainly, it is a great honor to have been recognized by this top institution,” said Mark Rehberger, brand manager for Fá¿¡chen, “But for someone who has tasted Fá¿¡chen this should not come as a great surprise!”
Fá¿¡chen is just what consumers have been waiting for in this wildly successful selling category – a new, grown up herbal liquor. With its 750ml sleek, upscale and eye-grabbing proprietary red glass bottle and its “now that we’re all grown up, step up to Fá¿¡chen” positioning,” Fá¿¡chen is easy to drink, fun to say, and offers endless play on fun with the “F” word.
The European-inspired but made-in-America drink is a sophisticated mingling of vanilla, cinnamon, and various aromatics that hold true to its classic German heritage. It’s a blend of select secret ingredients to yield a bold, yet smooth taste without the harsh bitters and lingering heavy after taste like others in the category. Crafted with an artisan’s touch and bottled in small batches, Fá¿¡chen is handcrafted to ensure a smooth, rich, bold flavor with a higher proof and clever, complex, premium flavor.
Fá¿¡chen is newly available this summer in select states and will go national in the fall.
For more than seven decades the LA International Wine Competition has bestowed gold medals to the best wines from around the globe. In 2007, the inaugural spirits portion was added to the newly renamed Los Angeles International Wine & Spirits Competition. The judges, world-renown journalists, pub and bar owners and distillers – weigh spirits against one another, awarded gold, silver and bronze to the most deserving. Like its partner wine competition, the spirits competition is well on its way of becoming the most prestigious judging show in the world.
“Certainly, it is a great honor to have been recognized by this top institution,” said Mark Rehberger, brand manager for Fá¿¡chen, “But for someone who has tasted Fá¿¡chen this should not come as a great surprise!”
Fá¿¡chen is just what consumers have been waiting for in this wildly successful selling category – a new, grown up herbal liquor. With its 750ml sleek, upscale and eye-grabbing proprietary red glass bottle and its “now that we’re all grown up, step up to Fá¿¡chen” positioning,” Fá¿¡chen is easy to drink, fun to say, and offers endless play on fun with the “F” word.
The European-inspired but made-in-America drink is a sophisticated mingling of vanilla, cinnamon, and various aromatics that hold true to its classic German heritage. It’s a blend of select secret ingredients to yield a bold, yet smooth taste without the harsh bitters and lingering heavy after taste like others in the category. Crafted with an artisan’s touch and bottled in small batches, Fá¿¡chen is handcrafted to ensure a smooth, rich, bold flavor with a higher proof and clever, complex, premium flavor.
Fá¿¡chen is newly available this summer in select states and will go national in the fall.
So. Cal's Sweet Arleen's Crowned Champion of Food Networks Cupcakes Wars. .. Again!
Sweet Arleen's has been crowned the winner of Food Networks Cupcake Wars for a second time. The comfort-boutique style Westlake Village shop in Southern California continues its undefeated reign as the countries tastiest and most creative cupcake makers. Sweet Arleen's previously competed on the highly popular show during Season One taking the title in the Film Festival Face Off with their deliciously themed deserts.
Food Network brought in four of their former Cupcake Wars champions and tossed them back into the kitchen for another shot at victory and a chance to serve their treats at the 65th Annual Tony Awards. Sweet Arleen's took hold of the ultimate challenge by the reins defeating the best in the nation. Sweet Arleen's winning team is led by owner/baker Arleen Scavone and executive pastry chef Julia San Bartolome.
The "Tony Awards" episode, which aired July 12th (with repeats July 13th 3am ET/PT and July 17th 5pm ET/PT) , allowed for Sweet Arleen's to further showcase their skill with baking and their winning strategy. "Plan to win, practice makes perfect & focus on execution," said Arleen of the challenge. After taking home the prize Sweet Arleen's served their winning cupcakes to the elite of New York on Broadways' biggest evening. Including the "Standing Ovation" the newly invented winning cupcake, made with four of the challenge ingredients - port wine, raspberries, cream freche and chocolate mousse, which will be available for a limited time at Sweet Arleen's starting July 12th.
With another title under their belts Sweet Arleen's is celebrating by partnering with famed auto body shop West Coast Customs with the launch of their Mobile Food Truck this July. Sweet Arleen's already has fans in the cast of How I Met Your Mother, The Real Housewives of Beverly Hills, The Kardashians, Sylvester Stallone, Wayne Gretzky, and Daryl Hannah. Now they are taking their cupcake sweets to the streets.
Arleen Scavone is the "Banker turned Baker." She continues to balance her mortgage services consulting business with her bakery. She runs the bakery with her husband Joe Scavone. More information about Sweet Arleen's can be found at www.sweetarleens.com .
Food Network brought in four of their former Cupcake Wars champions and tossed them back into the kitchen for another shot at victory and a chance to serve their treats at the 65th Annual Tony Awards. Sweet Arleen's took hold of the ultimate challenge by the reins defeating the best in the nation. Sweet Arleen's winning team is led by owner/baker Arleen Scavone and executive pastry chef Julia San Bartolome.
The "Tony Awards" episode, which aired July 12th (with repeats July 13th 3am ET/PT and July 17th 5pm ET/PT) , allowed for Sweet Arleen's to further showcase their skill with baking and their winning strategy. "Plan to win, practice makes perfect & focus on execution," said Arleen of the challenge. After taking home the prize Sweet Arleen's served their winning cupcakes to the elite of New York on Broadways' biggest evening. Including the "Standing Ovation" the newly invented winning cupcake, made with four of the challenge ingredients - port wine, raspberries, cream freche and chocolate mousse, which will be available for a limited time at Sweet Arleen's starting July 12th.
With another title under their belts Sweet Arleen's is celebrating by partnering with famed auto body shop West Coast Customs with the launch of their Mobile Food Truck this July. Sweet Arleen's already has fans in the cast of How I Met Your Mother, The Real Housewives of Beverly Hills, The Kardashians, Sylvester Stallone, Wayne Gretzky, and Daryl Hannah. Now they are taking their cupcake sweets to the streets.
Arleen Scavone is the "Banker turned Baker." She continues to balance her mortgage services consulting business with her bakery. She runs the bakery with her husband Joe Scavone. More information about Sweet Arleen's can be found at www.sweetarleens.com .
McAlister’s Deli FREE Sweet Tea Day July 28
WHO:
McAlister’s Deli
WHAT:
McAlister’s Deli is finding sweet ways for customers to beat the heat this summer by declaring July 28, 2011, “Free Tea Day” at all participating McAlister’s Deli locations. McAlister’s will give away a 32 oz. cup of McAlister’s Famous Sweet Tea with no purchase necessary all day long!
Summer is a time to celebrate, and McAlister’s is sharing the celebration with their famous Sweet Tea for YOU all day!
WHEN:
Thursday, July 28, 2011
WHERE:
All Cincinnati and Northern Kentucky McAlister’s Deli Restaurants
McAlister’s Deli
WHAT:
McAlister’s Deli is finding sweet ways for customers to beat the heat this summer by declaring July 28, 2011, “Free Tea Day” at all participating McAlister’s Deli locations. McAlister’s will give away a 32 oz. cup of McAlister’s Famous Sweet Tea with no purchase necessary all day long!
Summer is a time to celebrate, and McAlister’s is sharing the celebration with their famous Sweet Tea for YOU all day!
WHEN:
Thursday, July 28, 2011
WHERE:
All Cincinnati and Northern Kentucky McAlister’s Deli Restaurants
Tuesday, July 12, 2011
More Than 100 Freezer-Friendly Recipes for Make-Ahead Meals
MAKE-AHEAD MEALS MADE HEALTHY by Michele Borboa, M.S., hits bookshelves on July 15, 2011. With the crazy summer months upon us and busy moms shuttling their families to and from the beach or the pool long past the time they’d normally be making dinner, this book provides the easy healthy answer to fitting it all in. Within the pages of this one-stop guide, readers will discover how to cook the best, most nutritious food for themselves and their families while saving time and money by preparing meals which can be fixed-and-frozen ahead and enjoyed at almost anytime later.
Unlike the sodium-laced, preservative-filled meals readers might find in their grocer's freezes, the recipes in this book feature wholesome ingredients, full of flavors that harmoniously come to life the instant they are reheated so meals don't just taste as good as the day they’re stored away, but better! By pairing flavor-rich ingredients with others which allow them mingle and bind together while frozen, Borboa’s approach to the make-ahead meal plan will give readers a more complex menu of options to choose from when setting about to cook for the weeks and months ahead and they will discover that fresh from the freezer really is fresh!
Recipes include:
Saucy Saffron Chicken;
Whole-Grain Pesto Pasta Casserole;
Asian-Spiced Tuna Cakes
Apricot-Pistachio Rice Pilaf
Vegetarian Teriyaki Stir-Fry
Fast and Easy Fresh Herb Focaccia
Baked Gingerbread Cake Doughnuts with Maple Glaze
Blackberry Buttermilk Cake
In MAKE-AHEAD MEALS MADE HEALTHY readers will delight in learning that from comforting casserole and lasagna recipes made new again with fresh veggies and whole grains, to show-stopping breakfast baked goods and sweet treats, putting food on the table fast doesn’t have to mean “fast food”!
* * *
About the Author
Michele Borboa, M.S., is a health and wellness expert, personal chef, and freelance writer specializing in food, fitness and balanced living. She is a food columnist at ww.ChefMom.com, channel editor at www.SheKnows.com, and the author of the cookbook The Fitness Kitchen.
Michele holds a master's degree in exercise science and health promotion and has been a personal chef for more than five years, specializing in healthy, practical meals. She lives with her family in Bozeman, Montana.
* * *
MAKE-AHEAD MEALS MADE HEALTHY
Exceptionally Delicious and Nutritious Freezer-Friendly Recipes You Can Prepare in Advance and Enjoy at a Moment's Notice
by Michele Borboa, M.S.
Fair Winds Press
July 2011
$19.99 US / $21.99 CAN
Trade Paperback Original
ISBN-13: 978-1592334636
Also Available as E-Book
Unlike the sodium-laced, preservative-filled meals readers might find in their grocer's freezes, the recipes in this book feature wholesome ingredients, full of flavors that harmoniously come to life the instant they are reheated so meals don't just taste as good as the day they’re stored away, but better! By pairing flavor-rich ingredients with others which allow them mingle and bind together while frozen, Borboa’s approach to the make-ahead meal plan will give readers a more complex menu of options to choose from when setting about to cook for the weeks and months ahead and they will discover that fresh from the freezer really is fresh!
Recipes include:
Saucy Saffron Chicken;
Whole-Grain Pesto Pasta Casserole;
Asian-Spiced Tuna Cakes
Apricot-Pistachio Rice Pilaf
Vegetarian Teriyaki Stir-Fry
Fast and Easy Fresh Herb Focaccia
Baked Gingerbread Cake Doughnuts with Maple Glaze
Blackberry Buttermilk Cake
In MAKE-AHEAD MEALS MADE HEALTHY readers will delight in learning that from comforting casserole and lasagna recipes made new again with fresh veggies and whole grains, to show-stopping breakfast baked goods and sweet treats, putting food on the table fast doesn’t have to mean “fast food”!
* * *
About the Author
Michele Borboa, M.S., is a health and wellness expert, personal chef, and freelance writer specializing in food, fitness and balanced living. She is a food columnist at ww.ChefMom.com, channel editor at www.SheKnows.com, and the author of the cookbook The Fitness Kitchen.
Michele holds a master's degree in exercise science and health promotion and has been a personal chef for more than five years, specializing in healthy, practical meals. She lives with her family in Bozeman, Montana.
* * *
MAKE-AHEAD MEALS MADE HEALTHY
Exceptionally Delicious and Nutritious Freezer-Friendly Recipes You Can Prepare in Advance and Enjoy at a Moment's Notice
by Michele Borboa, M.S.
Fair Winds Press
July 2011
$19.99 US / $21.99 CAN
Trade Paperback Original
ISBN-13: 978-1592334636
Also Available as E-Book
Transportation Industry Entrepreneur Launches Organic Nonprofit
Nicole Mitchell, founder of M7 Marketing, Inc., a full-service transportation and organic solutions company based in Omaha, Neb., has launched My Organic Nation, a nonprofit resource to help educate and build relationships among producers and consumers of organic foods.
“The idea for My Organic Nation came from talking with individuals from all levels of the organic industry, from producers to millers to consumers,” said Mitchell. “The response to having a central connection point for information, education and resources to promote organic information sharing and sustainability locally in Omaha and beyond has been overwhelmingly positive.”
In addition to Mitchell, five board members serve an advisory role for the organization. Advisory board members are Erin Berryman, vice president of sales and marketing for M7 Organic Solutions; Glen Borgerding, organic crop consultant and nutrient management specialist; Nicky Giusto from Central Milling, a leading producer of organic and conventional flour; Joe Roberts of Roberts Seed, Inc., a marketer of seeds and organically grown grain; and David Vetter, president of Grain Place Foods, named the 2011 Organic Farmers of the Year by the Midwest Organic and Sustainable Education Service.
The mission of My Organic Nation is to serve as a common ground and connection point for organic producers, retailers and consumers who have an interest in the production, marketing and consumption of organic foods. Through the website, www.myorganicnation.org, visitors will be able to participate in a community forum, read organic news from local, regional and global experts and view a calendar of organic-focused events.
“My professional interest in organics began about five years ago when I started to learn more about the process in the work I did in the transportation industry,” said Mitchell. “I then converted my family of seven to an organic lifestyle, and it has had a huge positive impact on our lives.”
My Organic Nation encourages community involvement every step of the way To learn how you can become involved, visit www.myorganicnation.org.
“The idea for My Organic Nation came from talking with individuals from all levels of the organic industry, from producers to millers to consumers,” said Mitchell. “The response to having a central connection point for information, education and resources to promote organic information sharing and sustainability locally in Omaha and beyond has been overwhelmingly positive.”
In addition to Mitchell, five board members serve an advisory role for the organization. Advisory board members are Erin Berryman, vice president of sales and marketing for M7 Organic Solutions; Glen Borgerding, organic crop consultant and nutrient management specialist; Nicky Giusto from Central Milling, a leading producer of organic and conventional flour; Joe Roberts of Roberts Seed, Inc., a marketer of seeds and organically grown grain; and David Vetter, president of Grain Place Foods, named the 2011 Organic Farmers of the Year by the Midwest Organic and Sustainable Education Service.
The mission of My Organic Nation is to serve as a common ground and connection point for organic producers, retailers and consumers who have an interest in the production, marketing and consumption of organic foods. Through the website, www.myorganicnation.org, visitors will be able to participate in a community forum, read organic news from local, regional and global experts and view a calendar of organic-focused events.
“My professional interest in organics began about five years ago when I started to learn more about the process in the work I did in the transportation industry,” said Mitchell. “I then converted my family of seven to an organic lifestyle, and it has had a huge positive impact on our lives.”
My Organic Nation encourages community involvement every step of the way To learn how you can become involved, visit www.myorganicnation.org.
Farm Tour 7/19, Turner Farm in Cincinnati
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 Retreat and Education Center; 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 Retreat and Education Center; 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/.
Monday, July 11, 2011
Innovative Food Items Selected as "Product of theYear." What New Consumer Packaged Goods Will Take The Title in 2012?
Only a select number of food & beverage brands earned the right to be named 2011 Product of the Year, the ONLY consumer product award for innovation that is voted on by over 60,000 real consumers.
Whether it’s limited time for lunch, a night when you don’t feel like cooking dinner, or even when you are on the go - Product of the Year has you covered! This year’s winners are leaders in innovation, simplicity, creativity, and taste in the food & beverage category and include:
CANDY & SNACKS - M&M’S® Pretzel Chocolate Candies - Mars Chocolate North America
FROZEN FOOD - Lean Cuisine® Market Creations - Nestlé USA
SPECIALTY FOODS - BUITONI® Riserva Frozen Complete Meals for Two - Nestlé USA
COOKING SPICES - Recipe Inspirations - McCormick & Company, Inc.
BEVERAGE - Lipton Brisk - Pepsi-Lipton Partnership
BREAKFAST - Jimmy Dean® Hearty Sausage Crumbles - Sara Lee
COOKING - Olivari Mediterranean Olive Oil - Sovena USA
What exciting new products will have what it takes to bare the coveted Product of the Year 2012 seal? The call-to-entry for 2012 is now open on www.ProductOfTheYearUSAcom.
Whether it’s limited time for lunch, a night when you don’t feel like cooking dinner, or even when you are on the go - Product of the Year has you covered! This year’s winners are leaders in innovation, simplicity, creativity, and taste in the food & beverage category and include:
CANDY & SNACKS - M&M’S® Pretzel Chocolate Candies - Mars Chocolate North America
FROZEN FOOD - Lean Cuisine® Market Creations - Nestlé USA
SPECIALTY FOODS - BUITONI® Riserva Frozen Complete Meals for Two - Nestlé USA
COOKING SPICES - Recipe Inspirations - McCormick & Company, Inc.
BEVERAGE - Lipton Brisk - Pepsi-Lipton Partnership
BREAKFAST - Jimmy Dean® Hearty Sausage Crumbles - Sara Lee
COOKING - Olivari Mediterranean Olive Oil - Sovena USA
What exciting new products will have what it takes to bare the coveted Product of the Year 2012 seal? The call-to-entry for 2012 is now open on www.ProductOfTheYearUSAcom.
Saturday, July 9, 2011
Great News for Fresh, Authentic Pizza Lovers: Marco’s Pizza Opens in Taylor Mill, KY
Marco’s Pizza, an authentic Italian pizza company that uses a blend of three fresh cheeses (never frozen), dough made fresh in stores daily and a secret sauce recipe, announced it opened a new location at 5044 Old Taylor Mill Road, Taylor Mill, KY, boosting the local economy by adding up to 40 jobs.
The new Marco’s Pizza will be owned by 27 year old Brian Drescher. This is his third Marco’s Pizza location. Marco’s Pizza offers carryout, delivery, dine-in and online ordering services. The menu features the company’s Ah!thentic Italian pizza, Cheezybread, chicken wings, fresh-baked subs, meatballs, salads, soft drinks and more.
“Pizza lovers in Taylor Mill are in for a real treat,” said Drescher. “I was attracted to the Marco’s brand because it was founded on Italian freshness and quality standards, making it stand out from all other well-known brands. All ingredients are genuinely fresh, fairly priced and truly craveable. I’m proud to open a Marco’s Pizza and offer such a quality product to the people of Taylor Mill.”
Founded in 1978 by Pasquale “Pat” Giammarco, an Italian immigrant who wanted to create an authentic Italian pizza company, Marco’s Pizza operates more than 220 stores in 17 states, including two in Kentucky. As the fastest-growing pizza company in the United States, Marco’s Pizza has 1,000 stores in development.
“Marco’s Pizza is focused on nationwide growth, so we are pleased to announce this latest expansion in Taylor Mill,” said Jack Butorac, Marco’s president and CEO. “Kentucky customers appreciate both the quality and the fair price of our pizza. Marco’s looks forward to continued development in the Taylor Mill area.”
About Marco’s Franchising, LLC (www.marcos.com)
Headquartered in Toledo, Ohio, Marco’s Pizza (Marco’s Franchising, LLC) is the fastest-growing pizza company in the U.S. (based on the number of stores signed into development since 2007). Marco’s was founded in 1978 by Pasquale (“Pat”) Giammarco and is committed to making Ah!thentic Italian pizza with fresh ingredients. The company has grown from its roots as a beloved Ohio brand to operate more than 220 stores in 17 states and the Bahamas. Marco’s is now recognized as one of the top-performing restaurant franchises in the country. To inquire about franchise opportunities with Marco’s Pizza visit www.marcos.com or e-mail dallen@marcos.com.
The new Marco’s Pizza will be owned by 27 year old Brian Drescher. This is his third Marco’s Pizza location. Marco’s Pizza offers carryout, delivery, dine-in and online ordering services. The menu features the company’s Ah!thentic Italian pizza, Cheezybread, chicken wings, fresh-baked subs, meatballs, salads, soft drinks and more.
“Pizza lovers in Taylor Mill are in for a real treat,” said Drescher. “I was attracted to the Marco’s brand because it was founded on Italian freshness and quality standards, making it stand out from all other well-known brands. All ingredients are genuinely fresh, fairly priced and truly craveable. I’m proud to open a Marco’s Pizza and offer such a quality product to the people of Taylor Mill.”
Founded in 1978 by Pasquale “Pat” Giammarco, an Italian immigrant who wanted to create an authentic Italian pizza company, Marco’s Pizza operates more than 220 stores in 17 states, including two in Kentucky. As the fastest-growing pizza company in the United States, Marco’s Pizza has 1,000 stores in development.
“Marco’s Pizza is focused on nationwide growth, so we are pleased to announce this latest expansion in Taylor Mill,” said Jack Butorac, Marco’s president and CEO. “Kentucky customers appreciate both the quality and the fair price of our pizza. Marco’s looks forward to continued development in the Taylor Mill area.”
About Marco’s Franchising, LLC (www.marcos.com)
Headquartered in Toledo, Ohio, Marco’s Pizza (Marco’s Franchising, LLC) is the fastest-growing pizza company in the U.S. (based on the number of stores signed into development since 2007). Marco’s was founded in 1978 by Pasquale (“Pat”) Giammarco and is committed to making Ah!thentic Italian pizza with fresh ingredients. The company has grown from its roots as a beloved Ohio brand to operate more than 220 stores in 17 states and the Bahamas. Marco’s is now recognized as one of the top-performing restaurant franchises in the country. To inquire about franchise opportunities with Marco’s Pizza visit www.marcos.com or e-mail dallen@marcos.com.
Butchery for the home chef - "The Art of Beef Cutting"
It’s undeniable: Meat is in vogue.
In a time when Americans yearn to know the origins of their food, meat education has become a hot topic. As has ‘whole-animal cooking,’ ‘at-home butchery,’ and other trendy meat techniques: The current DIY spirit has inspired more home cooks to branch out, turning casual carnivores into informed connoisseurs of meat.
A third-generation butcher, author and meat cutting educator, Kari Underly is the go-to expert for all things meat. And in The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising (Wiley, August 9, 2011), she reaches out to a new generation of serious home chefs. Inside, she covers all the fundamentals of butchery, including 450 full-color photos of every cut, step-by-step instructions on cutting techniques, the best beef-cutting tools as well as cooking methods.
Underly, who has appeared on Food Network’s “Unwrapped,” says that no matter what types of meat consumers eat, they need to be informed about their choices. So her book starts big – at the carcass level - and walks the reader through parts of the animal and individual cuts: From primals and subprimals, all the way down to ground beef.
The Art of Beef Cutting is a first-of-its kind instructional guide already hailed as the most comprehensive beef cutting education available in print.
In addition, Underly can discuss and provide tip sheets on:
The most popular and easiest meat cuts to prepare at home
How to shop the meat case: Cost-saving secrets, choosing the right beef cuts for your recipe, and how to talk to your butcher
Meat Quality 101: Deciphering different grades of beef, grain fed vs. grass fed, processing and storage
Knife Safety: Choose the right tools for your task
· Beef Nutrition: How different cuts stand up to each other and other non-meat sources
“I enjoy showing people creative ways to cut or prepare meat. Even simple techniques can result in big savings and big flavors,” says Underly.
Following in her grandmother’s and father’s footsteps, KARI UNDERLY has been exposed to butchery her whole life. She is the founder of Range, Inc., a consultancy dedicated to helping companies in the meat industry develop merchandising tools and new market strategies. As a consultant, she played an integral role in the beef industry’s development of the Flat Iron Steak and Denver Cut. A seasoned speaker and educator on meat marketing, merchandising, and butchery techniques, Underly shares her knowledge, expertise and passion with retailers, food service operators, chefs, culinary students, as well as food and meat enthusiasts from all over the nation. Underly lives in Chicago. For more information, please visit www.rangepartners.com and follow her on Twitter: @kariunderly and on Facebook.
In a time when Americans yearn to know the origins of their food, meat education has become a hot topic. As has ‘whole-animal cooking,’ ‘at-home butchery,’ and other trendy meat techniques: The current DIY spirit has inspired more home cooks to branch out, turning casual carnivores into informed connoisseurs of meat.
A third-generation butcher, author and meat cutting educator, Kari Underly is the go-to expert for all things meat. And in The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising (Wiley, August 9, 2011), she reaches out to a new generation of serious home chefs. Inside, she covers all the fundamentals of butchery, including 450 full-color photos of every cut, step-by-step instructions on cutting techniques, the best beef-cutting tools as well as cooking methods.
Underly, who has appeared on Food Network’s “Unwrapped,” says that no matter what types of meat consumers eat, they need to be informed about their choices. So her book starts big – at the carcass level - and walks the reader through parts of the animal and individual cuts: From primals and subprimals, all the way down to ground beef.
The Art of Beef Cutting is a first-of-its kind instructional guide already hailed as the most comprehensive beef cutting education available in print.
In addition, Underly can discuss and provide tip sheets on:
The most popular and easiest meat cuts to prepare at home
How to shop the meat case: Cost-saving secrets, choosing the right beef cuts for your recipe, and how to talk to your butcher
Meat Quality 101: Deciphering different grades of beef, grain fed vs. grass fed, processing and storage
Knife Safety: Choose the right tools for your task
· Beef Nutrition: How different cuts stand up to each other and other non-meat sources
“I enjoy showing people creative ways to cut or prepare meat. Even simple techniques can result in big savings and big flavors,” says Underly.
Following in her grandmother’s and father’s footsteps, KARI UNDERLY has been exposed to butchery her whole life. She is the founder of Range, Inc., a consultancy dedicated to helping companies in the meat industry develop merchandising tools and new market strategies. As a consultant, she played an integral role in the beef industry’s development of the Flat Iron Steak and Denver Cut. A seasoned speaker and educator on meat marketing, merchandising, and butchery techniques, Underly shares her knowledge, expertise and passion with retailers, food service operators, chefs, culinary students, as well as food and meat enthusiasts from all over the nation. Underly lives in Chicago. For more information, please visit www.rangepartners.com and follow her on Twitter: @kariunderly and on Facebook.
Mediterranean Recipes to Promote Health and Pack Flavor
Black Eye Pea Salad
This salad can be prepared as a side dish or as a main entr�e for lunch or light dinner = add piece of whole grain bread. The combination of legumes and fruit/vegetables rounds out a healthy and energy-filled option. This is also excellent as a condiment for poultry and lean meat.
Black Eye Peas (if fresh, soak in water overnight, and then boil them until soft, if out of a can, just rinse well).
Onions (chopped)
Scallions (chopped)
Tomatoes (chopped)
Romaine Lettuce (chopped thin)
Dill (chopped)
Olive Oil (To taste)
Vinegar (optional) (to taste)
Salt (very little)
Mix all vegetables with peas; add olive oil and vinegar to taste.
Use as much or as little of each ingredient as you like. Go by your taste. This salad will stay fresh in the refrigerator and you can eat it cold or room temperature. You can make it in bulk and have it throughout the week.
Tzartziki Sauce
Fantastic light dish which packs on much flavor with the added bonus of the enriching enzymes in yogurt
3 cups Greek Yogurt (Yogurt Fage is recommended)
1 English cucumber (Shredded and strained)
2 cloves of garlic (Chopped fine.) (You can play around with the amount of garlic you put in depending on how much you like it)
2 Teaspoon of Red vinegar
1 Tablespoon Olive Oil
Salt to taste
Recipes by Stavros Mastrogiannis
Mastrogiannis is the author of The 8 Eating Rules and in these rules he spells out simply how to lose weight within your own dietary likes and exercise programs. Hundreds of people follow Mastrogiannis’ program and the successes are significant not only in losing pounds and inches but in keeping weight off.
This salad can be prepared as a side dish or as a main entr�e for lunch or light dinner = add piece of whole grain bread. The combination of legumes and fruit/vegetables rounds out a healthy and energy-filled option. This is also excellent as a condiment for poultry and lean meat.
Black Eye Peas (if fresh, soak in water overnight, and then boil them until soft, if out of a can, just rinse well).
Onions (chopped)
Scallions (chopped)
Tomatoes (chopped)
Romaine Lettuce (chopped thin)
Dill (chopped)
Olive Oil (To taste)
Vinegar (optional) (to taste)
Salt (very little)
Mix all vegetables with peas; add olive oil and vinegar to taste.
Use as much or as little of each ingredient as you like. Go by your taste. This salad will stay fresh in the refrigerator and you can eat it cold or room temperature. You can make it in bulk and have it throughout the week.
Tzartziki Sauce
Fantastic light dish which packs on much flavor with the added bonus of the enriching enzymes in yogurt
3 cups Greek Yogurt (Yogurt Fage is recommended)
1 English cucumber (Shredded and strained)
2 cloves of garlic (Chopped fine.) (You can play around with the amount of garlic you put in depending on how much you like it)
2 Teaspoon of Red vinegar
1 Tablespoon Olive Oil
Salt to taste
Recipes by Stavros Mastrogiannis
Mastrogiannis is the author of The 8 Eating Rules and in these rules he spells out simply how to lose weight within your own dietary likes and exercise programs. Hundreds of people follow Mastrogiannis’ program and the successes are significant not only in losing pounds and inches but in keeping weight off.
Superfood Cuisine: Cooking with Nature's Most Amazing Food
SUPERFOOD CUISINE: Cooking with Nature’s Most Amazing Foods, is not your ordinary cookbook. But then again, superfoods are not your ordinary ingredients. From tiny chia seeds to nut-like sacha inchi, from goldenberries to goji berries, from maca powder to cacao…these are the most nutrient-dense foods on earth. And their remarkable powers to heal and energize, to promote radiant good health and high performance – both mental and physical – have been celebrated for thousands of years by ancient civilizations all around the world.
It’s only recently, however, that superfoods have become superstars in the Western health food scene. With devout fans including celebrities like Jennifer Aniston (who credits maca for increasing energy) and Victoria Beckham (her “beauty secret” is mulberries); rich endorsements from culinary icons like Rachel Ray and Martha Stewart; as well as a strong following from healthy-lifestyle gurus like Dr. Oz and Oprah; it seems like everyone is looking to incorporate superfoods.
Now, SUPERFOOD CUISINE shows us how…in more than 100 crave-worthy recipes. From Breakfasts, Soups, Salads, and Entrees, to Sides, Snacks, Sweets and Drinks, each chapter is loaded with mouth-watering recipes, illustrated with full-color photography, and packed with nutrition tips. Also included is a guide to more than 20 top superfoods – detailing their specific health benefits, how they taste, and what kind of dishes they are best suited for – as well as additional sections on healthy pantry staples and natural cooking techniques. For those readers relatively new to superfoods, an index of product sources can be found at the back of the book.
Written by Julie Morris, a natural food chef, writer, educator, and pioneer in the development of superfood recipes, SUPERFOOD CUISINE is based on the simple wisdom that food should do more than just look good, taste delicious, and smell tantalizing. It should be functional, as well. The recipes in this book dramatically demonstrate this. There is an excitement in this food…an energy that you can almost “taste” from the first bite. And SUPERFOOD CUISINE captures this experience in imaginative combinations of flavors, integrating old-world knowledge with modern taste.
Created entirely from plant-based whole foods that nourish the body and respect the earth, these culinary delights are, truly, beyond “guilt-free.” They are totally energizing, revitalizing and remedial. Even the desserts! (Yes, even the brownies!). Married with healthy whole food staple ingredients, the superfoods in these recipes live up to their full potential – delivering amazing amounts of antioxidants, essential fatty acids (EFAs like Omega 3), important minerals and vitamins, as well as beneficial phytochemicals (plant-based chemicals).
SUPERFOOD CUISINE serves as an inspiring roadmap for creating extraordinary dishes from extraordinary ingredients…all designed for an energy-packed lifestyle. The book is available at a growing number of natural product stores, and at Amazon.com and NavitasNaturals.com. To request a review copy or author interview, please contact Mic LeBel at mic@planetfriendlypr.com or 207-563-7695.
ABOUT THE AUTHOR:
Julie Morris is a Los Angeles-based natural food chef, writer, educator, and professional recipe developer. An active advocate of whole, plant-based foods and superfoods for optimal health, Julie has worked within the natural food industry for close to a decade – most recently as the executive chef for superfoods leader Navitas Naturals, as well as the chief recipe developer for best-selling author Brendan Brazier’s new cookbook, Thrive Foods.
She is also the host/creator of the web-based cooking show "Superfoods With Jules," and has contributed numerous articles to “green” publications such as G Living and ReadyMade Magazine. In every case, Julie's mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and simply delicious to follow. For more information, please visit JulieMorris.net.
It’s only recently, however, that superfoods have become superstars in the Western health food scene. With devout fans including celebrities like Jennifer Aniston (who credits maca for increasing energy) and Victoria Beckham (her “beauty secret” is mulberries); rich endorsements from culinary icons like Rachel Ray and Martha Stewart; as well as a strong following from healthy-lifestyle gurus like Dr. Oz and Oprah; it seems like everyone is looking to incorporate superfoods.
Now, SUPERFOOD CUISINE shows us how…in more than 100 crave-worthy recipes. From Breakfasts, Soups, Salads, and Entrees, to Sides, Snacks, Sweets and Drinks, each chapter is loaded with mouth-watering recipes, illustrated with full-color photography, and packed with nutrition tips. Also included is a guide to more than 20 top superfoods – detailing their specific health benefits, how they taste, and what kind of dishes they are best suited for – as well as additional sections on healthy pantry staples and natural cooking techniques. For those readers relatively new to superfoods, an index of product sources can be found at the back of the book.
Written by Julie Morris, a natural food chef, writer, educator, and pioneer in the development of superfood recipes, SUPERFOOD CUISINE is based on the simple wisdom that food should do more than just look good, taste delicious, and smell tantalizing. It should be functional, as well. The recipes in this book dramatically demonstrate this. There is an excitement in this food…an energy that you can almost “taste” from the first bite. And SUPERFOOD CUISINE captures this experience in imaginative combinations of flavors, integrating old-world knowledge with modern taste.
Created entirely from plant-based whole foods that nourish the body and respect the earth, these culinary delights are, truly, beyond “guilt-free.” They are totally energizing, revitalizing and remedial. Even the desserts! (Yes, even the brownies!). Married with healthy whole food staple ingredients, the superfoods in these recipes live up to their full potential – delivering amazing amounts of antioxidants, essential fatty acids (EFAs like Omega 3), important minerals and vitamins, as well as beneficial phytochemicals (plant-based chemicals).
SUPERFOOD CUISINE serves as an inspiring roadmap for creating extraordinary dishes from extraordinary ingredients…all designed for an energy-packed lifestyle. The book is available at a growing number of natural product stores, and at Amazon.com and NavitasNaturals.com. To request a review copy or author interview, please contact Mic LeBel at mic@planetfriendlypr.com or 207-563-7695.
ABOUT THE AUTHOR:
Julie Morris is a Los Angeles-based natural food chef, writer, educator, and professional recipe developer. An active advocate of whole, plant-based foods and superfoods for optimal health, Julie has worked within the natural food industry for close to a decade – most recently as the executive chef for superfoods leader Navitas Naturals, as well as the chief recipe developer for best-selling author Brendan Brazier’s new cookbook, Thrive Foods.
She is also the host/creator of the web-based cooking show "Superfoods With Jules," and has contributed numerous articles to “green” publications such as G Living and ReadyMade Magazine. In every case, Julie's mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and simply delicious to follow. For more information, please visit JulieMorris.net.
Friday, July 8, 2011
Exclusiv Vodka Launches Rose Moscato Wine in U.S.
Think all exquisite Moscato sparkling red wines cost a fortune in America? Think again! Exclusiv Vodka, Moldova’s renowned vodka manufacturer that won silver in this year’s L.A. Wine and Spirits Competition, brought its popular Rose Moscato wine to the U.S. this month. Exclusiv’s Rose Moscato sparkling red wine is both high-quality and priced low at $9.99 a bottle, just like its manufacturer’s vodka. The delicious and popular sparkling wine will be available in New York, Connecticut, New Jersey, and Florida stores.
Rose Moscato is cultivated from the Muscat, which is the only grape to produce wine that has the same aroma as the grape itself. This means that both the Muscat and Rose Moscato have a sweet and rich aroma of dried fruits, raisins, and oranges. Americans will find it interesting that Rose Moscato’s Muscat grapes are considered the world’s oldest domesticated grape variety.
Exclusiv’s Rose Moscato is especially unique due to its roots in Moldova, a country with a deep history of wine cultivation. Grape-growing and wine-making in Moldova began 4-5,000 years ago, and Moldovans now pay a great respect to both wine cultivation and the consumption of it. Wine-making is both a passion and way of life to Moldovans, and their vineyards reflect their culture, their history, and, most of all, their way of thinking. They believe that “the vine brings joy,” and Moldova is now featured in the list of the top ten wine-producing countries in the world.
About Exclusiv
Exclusiv is a renowned vodka-distiller and wine-cultivator based in Moldova, a country that just gained its independence from Russia in 1991. The manufacturer’s products are steeped in Russian tradition and new to the United States. Likewise, Exclusiv’s low-priced vodka has won nine international awards that prove its ranking among the most famous names in vodka. Exclusiv’s Rose Moscato sparkling red wine gained great popularity around Russia, and is now available in the United States as of this month. You can become an Exclusiv Facebook fan at http://www.facebook.com/home.php#!/ExclusivVodka and find more info on the company at http://www.exclusiv-vodka.com/.
Rose Moscato is cultivated from the Muscat, which is the only grape to produce wine that has the same aroma as the grape itself. This means that both the Muscat and Rose Moscato have a sweet and rich aroma of dried fruits, raisins, and oranges. Americans will find it interesting that Rose Moscato’s Muscat grapes are considered the world’s oldest domesticated grape variety.
Exclusiv’s Rose Moscato is especially unique due to its roots in Moldova, a country with a deep history of wine cultivation. Grape-growing and wine-making in Moldova began 4-5,000 years ago, and Moldovans now pay a great respect to both wine cultivation and the consumption of it. Wine-making is both a passion and way of life to Moldovans, and their vineyards reflect their culture, their history, and, most of all, their way of thinking. They believe that “the vine brings joy,” and Moldova is now featured in the list of the top ten wine-producing countries in the world.
About Exclusiv
Exclusiv is a renowned vodka-distiller and wine-cultivator based in Moldova, a country that just gained its independence from Russia in 1991. The manufacturer’s products are steeped in Russian tradition and new to the United States. Likewise, Exclusiv’s low-priced vodka has won nine international awards that prove its ranking among the most famous names in vodka. Exclusiv’s Rose Moscato sparkling red wine gained great popularity around Russia, and is now available in the United States as of this month. You can become an Exclusiv Facebook fan at http://www.facebook.com/home.php#!/ExclusivVodka and find more info on the company at http://www.exclusiv-vodka.com/.
Perfect your traditional Irish dish!
Ireland has always been known for its welcomes — the ability to make people of all backgrounds immediately feel comfortable and at home.
The experience of a traditional Irish home is a unique amalgam of comfortable style, great food, boundless generosity and great conversation. A new website makes the trappings of an Irish home available to the global diaspora and to tasteful home-makers of every background!
Siopa.com (http://www.siopa.com/) is access point for not only Foxford blankets and throws; for Nicholas Mosse Pottery and Louise Kennedy Glassware, but also for original, traditional Irish recipes. These artisan crafts and apparel exude charm and easy comfort and style.
The experience of a traditional Irish home is a unique amalgam of comfortable style, great food, boundless generosity and great conversation. A new website makes the trappings of an Irish home available to the global diaspora and to tasteful home-makers of every background!
Siopa.com (http://www.siopa.com/) is access point for not only Foxford blankets and throws; for Nicholas Mosse Pottery and Louise Kennedy Glassware, but also for original, traditional Irish recipes. These artisan crafts and apparel exude charm and easy comfort and style.
Stonefire Hosts Hell's Kitchen Chef Challenge
Teaming up with the hottest cooking reality show of the season, Stonefire™ Authentic Flatbreads announces the Hell’s Kitchen Chef Challenge Contest.
Hosting two contests: one for professional chefs and one for at-home cooks, Stonefire™ is seeking the most creative recipe using their authentic Naan, Roti and Pita.
The grand prize for each – any chef’s dream – an all-expense-paid trip for two to stay and dine in Hollywood (airfare included) and a one-year supply of Stonefire Authentic Flatbread products. The winning chef’s recipe, name and photo will also be featured on the back of the corresponding Stonefire flatbread product packaging.
“It’s time for some real world kitchen competition,” shared Linda Martin with Stonefire Authentic Flatbreads. “Pita, roti and naan serve as versatile platforms for a wide range of recipes, whether it’s a traditional falafel pita sandwich or delectable modern tapas made with naan. We’re calling chefs across the country: enter your flatbread creations and let’s see if you can take the heat.”
Tune-in to an all new HELL’S KITCHEN premiering Monday, July 18 and Tuesday, July 19 (8:00-9:00 PM ET/PT) on FOX.
Contest entries from U.S. residents will be accepted online at www.stonefire.com. One grand prize will be awarded in each category. For more detail on prizes and participation, please visit www.stonefire.com.
Hosting two contests: one for professional chefs and one for at-home cooks, Stonefire™ is seeking the most creative recipe using their authentic Naan, Roti and Pita.
The grand prize for each – any chef’s dream – an all-expense-paid trip for two to stay and dine in Hollywood (airfare included) and a one-year supply of Stonefire Authentic Flatbread products. The winning chef’s recipe, name and photo will also be featured on the back of the corresponding Stonefire flatbread product packaging.
“It’s time for some real world kitchen competition,” shared Linda Martin with Stonefire Authentic Flatbreads. “Pita, roti and naan serve as versatile platforms for a wide range of recipes, whether it’s a traditional falafel pita sandwich or delectable modern tapas made with naan. We’re calling chefs across the country: enter your flatbread creations and let’s see if you can take the heat.”
Tune-in to an all new HELL’S KITCHEN premiering Monday, July 18 and Tuesday, July 19 (8:00-9:00 PM ET/PT) on FOX.
Contest entries from U.S. residents will be accepted online at www.stonefire.com. One grand prize will be awarded in each category. For more detail on prizes and participation, please visit www.stonefire.com.
Tuesday, July 5, 2011
Purity Vodka and Kathy Casey are Pioneers in the H2O cocktail concept movement
The H2O concept, the new category in cocktail-making, will be presented during Tales of the Cocktail in New Orleans (July 20th – 24th). Kathy Casey, a leader in the H2O cocktail movement, along with Tony Abou-Ganim, will introduce the new concept during a seminar on July 23rd. Purity Vodka Master Blender, Thomas Kuuttanen will be leading a discussion on the construction of complex flavors, leveraging the similarities and contrasts between water, natural ingredients and a variety of vodka products.
Purity Vodka’s natural reaction with the water, the complexity of its body and flavors, and its high starch content make it the best choice for an H2O cocktail. Distilled 34 times at Ellinge Castle in Sweden, it is perfectly refined, and so pure that no filtration is needed. This organic vodka is made with a blend of winter wheat and barley, as well as the purest water from a local artesian well. The result is a sophisticated finish, with a complex, full-bodied taste and character unlike any other vodka. Purity Vodka is best embraced and highlighted rather than masked by overly sweet ingredients and powerful flavors. Adding naturally flavored water to Purity emphasizes its complexity and unique flavor.
The H2O cocktail addresses the trend towards dryer, more subtle and complex cocktails, made without artificial flavors or sweeteners, and instead with waters infused with fresh fruits, berries, herbs, spices and smoke. The “new cocktail” movement has redirected imbibers towards more sophisticated, light and handcrafted cocktails in order to emphasize the spirit’s own character instead of concealing it behind sweet liqueurs, juices and soft drinks. The added benefit of cocktails without sugar and artificial ingredients are low-calorie libations that greatly appeal to the increasingly health conscious consumer.
Typically, the H2O process consists of infusing fresh ingredients in water overnight. Bar chefs and mixologists can utilize seasonal, market fresh ingredients to offer their guests an ultra-premium, smooth and clean vodka cocktail that sets a new standard in mixology.
A luxurious alternative to the time consuming water infusion process is the Purity H2O Martini. With a simple splash of water, it is the best way to experience the complexity and smoothness of Purity Vodka.
The official H2O cocktails were developed in conjunction with Kathy Casey, president of Kathy Casey Food Studios® and Liquid Kitchen. Casey’s unique chef-like approach to signature cocktail development has gained her recognition as one of America’s top mixologists.
About Purity Vodka: Purity Vodka is the result of a lifelong quest to redefine vodka. After a decade of refining the recipe, Master Blender Thomas Kuuttanen has succeeded in producing Purity Vodka, the world's most award winning ultra-premium vodka. Purity Vodka comes to life in small batches at the 13th century Ellinge Castle in the south of Sweden. The proprietary pot still, made of copper and gold, produces a unique spirit, which is so refined that no filtration is necessary. Created by master blender Thomas Kuuttanen and winner of more awards than any other ultra-premium vodka, Purity Vodka is one spirit that's not just better, it’s in a category of its own. Purity Vodka AB is an independent and privately held vodka manufacturing and marketing company located in Malmo, Sweden. Purity Vodka is imported into the U.S. by MWH Importers in New York. Keep your judgment pure. Drink responsibly.www.purityvodka.com
Purity Vodka’s natural reaction with the water, the complexity of its body and flavors, and its high starch content make it the best choice for an H2O cocktail. Distilled 34 times at Ellinge Castle in Sweden, it is perfectly refined, and so pure that no filtration is needed. This organic vodka is made with a blend of winter wheat and barley, as well as the purest water from a local artesian well. The result is a sophisticated finish, with a complex, full-bodied taste and character unlike any other vodka. Purity Vodka is best embraced and highlighted rather than masked by overly sweet ingredients and powerful flavors. Adding naturally flavored water to Purity emphasizes its complexity and unique flavor.
The H2O cocktail addresses the trend towards dryer, more subtle and complex cocktails, made without artificial flavors or sweeteners, and instead with waters infused with fresh fruits, berries, herbs, spices and smoke. The “new cocktail” movement has redirected imbibers towards more sophisticated, light and handcrafted cocktails in order to emphasize the spirit’s own character instead of concealing it behind sweet liqueurs, juices and soft drinks. The added benefit of cocktails without sugar and artificial ingredients are low-calorie libations that greatly appeal to the increasingly health conscious consumer.
Typically, the H2O process consists of infusing fresh ingredients in water overnight. Bar chefs and mixologists can utilize seasonal, market fresh ingredients to offer their guests an ultra-premium, smooth and clean vodka cocktail that sets a new standard in mixology.
A luxurious alternative to the time consuming water infusion process is the Purity H2O Martini. With a simple splash of water, it is the best way to experience the complexity and smoothness of Purity Vodka.
The official H2O cocktails were developed in conjunction with Kathy Casey, president of Kathy Casey Food Studios® and Liquid Kitchen. Casey’s unique chef-like approach to signature cocktail development has gained her recognition as one of America’s top mixologists.
About Purity Vodka: Purity Vodka is the result of a lifelong quest to redefine vodka. After a decade of refining the recipe, Master Blender Thomas Kuuttanen has succeeded in producing Purity Vodka, the world's most award winning ultra-premium vodka. Purity Vodka comes to life in small batches at the 13th century Ellinge Castle in the south of Sweden. The proprietary pot still, made of copper and gold, produces a unique spirit, which is so refined that no filtration is necessary. Created by master blender Thomas Kuuttanen and winner of more awards than any other ultra-premium vodka, Purity Vodka is one spirit that's not just better, it’s in a category of its own. Purity Vodka AB is an independent and privately held vodka manufacturing and marketing company located in Malmo, Sweden. Purity Vodka is imported into the U.S. by MWH Importers in New York. Keep your judgment pure. Drink responsibly.www.purityvodka.com
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