Gluttony is one of the Seven Deadly Sins, and some U.Scities are guilty as charged. Weighing in on this issue, TheDailyMeal.com, the site that houses everything food, has named America’s 20 Most Gluttonous Cities.
To digest this feature properly, note that gluttony is not just about being overweight. Other ingredients include the quantity and kind of food available to a population. So, to craft their list The Daily Meal compared the most recent data regarding the number of grocery stores per capita according to the U.S. Census Department, the per capita number of fast-food and full-service restaurants according to the U.S. Department of Agriculture, and the adult obesity rates compiled by the Center for Disease Control.
Surprisingly, California—a reputedly health-conscious state—had the most cities on the list. Meanwhile, many locales in the food-loving South and Midwest didn’t make the cut. Here are some of the top 20 heavyweights:
· New York City, NY
· Detroit, MI
· Dallas, TX
· Miami, FL
· Las Vegas, NV
· Columbus, OH
· Chicago, IL
· San Diego, CA
· Sacramento, CA
· Riverside, CA
We hope you will share The Daily Meal’s list of America’s 20 Most Gluttonous Cities with your readers. To see the full line-up of excessive food cities visit http://www.thedailymeal.com/americas-20-most-gluttonous-cities-0
Friday, September 30, 2011
Thursday, September 29, 2011
SooFoo Pledges $10,000 to Whole Foods Market's Nonprofit Whole Planet Foundation
SooFoo, inventor Maurice Kanbar’s blend of brown rice, grains and lentils announced today it has donated $10,000 to nonprofit Whole Planet Foundation to help alleviate poverty worldwide. The company’s contribution will help fund the Foundation’s mission to provide aspiring entrepreneurs in developing countries with an escape from poverty through microcredit loans.
Maurice Kanbar, founder of SooFoo said, “I am thrilled to support Whole Planet Foundation and their mission to empower entrepreneurs in developing countries with much needed microcredit loans. I’ve been an inventor and entrepreneur my entire life. I truly understand how important it is to help these incredible individuals get their ideas off the ground and escape poverty in parts of the world where there is little or no opportunity to do so. These loans not only fuel innovation but change lives. SooFoo is honored to be a part of it.”
In 2005, natural and organic retailer Whole Foods Market established Whole Planet Foundation as an expansion of its mission to be an active participant in the global community. The nonprofit provides grants to microfinance institutions in poor communities where the grocer sources products.
“Through microloans, poor entrepreneurs have an opportunity to lift themselves out of poverty through their own ingenuity, and improve their lives and their family’s lives for generations to come,” said Philip Sansone, president and executive director for Whole Planet Foundation. “We’re so fortunate to have the support of mission-driven companies like SooFoo who are helping us make to make a real difference in the fight against global poverty.”
To date, the Foundation has authorized more than $22.5 million and funded more than $13 million in microfinance programs in 42 countries, and positively impacted more than 965,000 people worldwide.
To donate to Whole Planet Foundation, learn more about the nonprofit, or for stories from microcredit loan recipients, visit: www.wholeplanetfoundation.org or read the Whole Story blog at: http://blog.wholefoodsmarket.com.
Maurice Kanbar, founder of SooFoo said, “I am thrilled to support Whole Planet Foundation and their mission to empower entrepreneurs in developing countries with much needed microcredit loans. I’ve been an inventor and entrepreneur my entire life. I truly understand how important it is to help these incredible individuals get their ideas off the ground and escape poverty in parts of the world where there is little or no opportunity to do so. These loans not only fuel innovation but change lives. SooFoo is honored to be a part of it.”
In 2005, natural and organic retailer Whole Foods Market established Whole Planet Foundation as an expansion of its mission to be an active participant in the global community. The nonprofit provides grants to microfinance institutions in poor communities where the grocer sources products.
“Through microloans, poor entrepreneurs have an opportunity to lift themselves out of poverty through their own ingenuity, and improve their lives and their family’s lives for generations to come,” said Philip Sansone, president and executive director for Whole Planet Foundation. “We’re so fortunate to have the support of mission-driven companies like SooFoo who are helping us make to make a real difference in the fight against global poverty.”
To date, the Foundation has authorized more than $22.5 million and funded more than $13 million in microfinance programs in 42 countries, and positively impacted more than 965,000 people worldwide.
To donate to Whole Planet Foundation, learn more about the nonprofit, or for stories from microcredit loan recipients, visit: www.wholeplanetfoundation.org or read the Whole Story blog at: http://blog.wholefoodsmarket.com.
Panera's Pink Ribbon Bagel Benefits Breast Cancer
WHO:
Panera Bread
WHAT:
Panera Bread is celebrating its 10th Anniversary of the Pink Ribbon Bagel campaign. Panera Bread will be donating $.10 for each Pink Ribbon Bagel sold during the month of October to benefit American Cancer Society of Southwest Ohio. Additionally, $1.00 will be donated for each Power of Pink Baker’s Dozen sold of any variety bagel.
WHEN:
During Breast Cancer Awareness Month: October 1 – 31, 2011
WHERE:
Throughout the Cincinnati-metro area.
Panera Bread
WHAT:
Panera Bread is celebrating its 10th Anniversary of the Pink Ribbon Bagel campaign. Panera Bread will be donating $.10 for each Pink Ribbon Bagel sold during the month of October to benefit American Cancer Society of Southwest Ohio. Additionally, $1.00 will be donated for each Power of Pink Baker’s Dozen sold of any variety bagel.
WHEN:
During Breast Cancer Awareness Month: October 1 – 31, 2011
WHERE:
Throughout the Cincinnati-metro area.
Wednesday, September 28, 2011
The Great American Bake Sale
Last year, nearly 3,200 individuals held bake sales nationwide raising more than $700,000 to benefit Share Our Strength’s Great American Bake Sale® —funds the organization uses to connect children and their families with much needed hunger-relief resources. According to Share Our Strength, $1 can help connect a child facing hunger with up to 10 meals. This year bakers across the country have—again—been raising money, and the stakes just got a bit sweeter, thanks to corporate sponsor Duncan Hines®.
For the month of October, Pinnacle Foods-owned Duncan Hines is matching each dollar raised for the Great American Bake Sale, (up to $50,000 through October 31, 2011). Additionally, the company hosted the 1 Million Cupcake Challenge, in which they recently awarded five trips, complete with red-carpet seating at the 63rd Primetime Emmy® Awards in Hollywood to bakers who hosted bake sales for Share Our Strength and baked with Duncan Hines.
“We’re thrilled to have Duncan Hines offering this additional incentive for our bakers,” says Amy Crowell, director for the Great American Bake Sale. “It’s the perfect enticement right before the busy holiday baking season. What better way to practice your holiday baking skills in October and raise money to help hungry children at the same time.”
“The Great American Bake Sale is a fun and easy way for passionate bakers to contribute to an important cause by baking and selling delicious and inspirational desserts,” said Stefan Aps, director of marketing, Pinnacle Foods Group. “Through the Duncan Hines Double Donations program we’re proud to support Share Our Strength’s work to make sure no child in America grows up hungry.”
To get started, visit www.GreatAmericanBakeSale.org\signup. The site offers a full bake sale resource center online and provides ideas for themed sales, ways to promote the sale, as well as ways of connecting individuals to a community of like-minded bakers.
For the month of October, Pinnacle Foods-owned Duncan Hines is matching each dollar raised for the Great American Bake Sale, (up to $50,000 through October 31, 2011). Additionally, the company hosted the 1 Million Cupcake Challenge, in which they recently awarded five trips, complete with red-carpet seating at the 63rd Primetime Emmy® Awards in Hollywood to bakers who hosted bake sales for Share Our Strength and baked with Duncan Hines.
“We’re thrilled to have Duncan Hines offering this additional incentive for our bakers,” says Amy Crowell, director for the Great American Bake Sale. “It’s the perfect enticement right before the busy holiday baking season. What better way to practice your holiday baking skills in October and raise money to help hungry children at the same time.”
“The Great American Bake Sale is a fun and easy way for passionate bakers to contribute to an important cause by baking and selling delicious and inspirational desserts,” said Stefan Aps, director of marketing, Pinnacle Foods Group. “Through the Duncan Hines Double Donations program we’re proud to support Share Our Strength’s work to make sure no child in America grows up hungry.”
To get started, visit www.GreatAmericanBakeSale.org\signup. The site offers a full bake sale resource center online and provides ideas for themed sales, ways to promote the sale, as well as ways of connecting individuals to a community of like-minded bakers.
Lively Fall Lunches at Claddagh Irish Pub
The weather may be cooling off, but lunch is heating up at Claddagh Irish Pub! The restaurants, located in Mason, OH (5075 Deerfield Blvd.) and Newport, KY (1 Levee Way, Suite 2122), have newly redesigned patios, complete with fire features to keep guests comfortable even when the fall afternoons have a chill in the air. Variety and affordability can be found across the lunch menu at both pubs.
"Nothing says fall like a hearty lunch and a pint of Guinness,"says Karen Murphy, corporate director of food and beverage. "That why we're menuing traditional favorite dishes from the homeland, all priced under $8."
What better way to have a customary Irish lunch than with an order of Claddagh's crave-worthy Fish & Chips ($6.99), a wild cod fillet coated in a Bass Ale batter and fried up golden brown, accompanied by pub chips, coleslaw, and tartar sauce. A handheld lunch version of a traditional Irish breakfast is the Irish Breakfast Roll ($5.99), with guest's choice of Irish rasher (bacon) or banger (sausage), a fried egg, and cheddar cheese served on a toasted roll with a side of fries. The Shepherd's Pie ($6.99) is a tasty combo of ground beef, root vegetables, and green peas, topped with mashed potatoes. For a vegetarian-friendly option, try the Claddagh Flatbread ($7.99) loaded with fresh buffalo mozzarella, marinara sauce, sweet onion, and thyme.
The Jameson Burger ($6.99) is a half-pound steak patty cooked to order, smothered with signature Jameson Sauce and cheddar cheese sauce, topped off with onion strings. For a homey and comforting sandwich, the Meatloaf Melt ($6.99), a hearty slice of beef meatloaf in rich gravy with Swiss cheese and onion straws on sourdough bread, is sure to hit the spot. Sandwiches come with a side order of fries.
For a quick and reasonably priced lunch, head over to the local Claddagh Irish Pub. Visit the newly relaunched www.claddaghirishpubs.com for locations, hours, and further details.
The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513770.0999) is open Monday through Thursday 11 a.m. to midnight, Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 10 p.m. The Claddagh Irish Pub-Newport, KY (1 Levee Way, Suite 2122; 859.581.8888) is open Monday through Thursday 11 a.m. to midnight, Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 11 p.m.
"Nothing says fall like a hearty lunch and a pint of Guinness,"says Karen Murphy, corporate director of food and beverage. "That why we're menuing traditional favorite dishes from the homeland, all priced under $8."
What better way to have a customary Irish lunch than with an order of Claddagh's crave-worthy Fish & Chips ($6.99), a wild cod fillet coated in a Bass Ale batter and fried up golden brown, accompanied by pub chips, coleslaw, and tartar sauce. A handheld lunch version of a traditional Irish breakfast is the Irish Breakfast Roll ($5.99), with guest's choice of Irish rasher (bacon) or banger (sausage), a fried egg, and cheddar cheese served on a toasted roll with a side of fries. The Shepherd's Pie ($6.99) is a tasty combo of ground beef, root vegetables, and green peas, topped with mashed potatoes. For a vegetarian-friendly option, try the Claddagh Flatbread ($7.99) loaded with fresh buffalo mozzarella, marinara sauce, sweet onion, and thyme.
The Jameson Burger ($6.99) is a half-pound steak patty cooked to order, smothered with signature Jameson Sauce and cheddar cheese sauce, topped off with onion strings. For a homey and comforting sandwich, the Meatloaf Melt ($6.99), a hearty slice of beef meatloaf in rich gravy with Swiss cheese and onion straws on sourdough bread, is sure to hit the spot. Sandwiches come with a side order of fries.
For a quick and reasonably priced lunch, head over to the local Claddagh Irish Pub. Visit the newly relaunched www.claddaghirishpubs.com for locations, hours, and further details.
The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513770.0999) is open Monday through Thursday 11 a.m. to midnight, Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 10 p.m. The Claddagh Irish Pub-Newport, KY (1 Levee Way, Suite 2122; 859.581.8888) is open Monday through Thursday 11 a.m. to midnight, Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 11 p.m.
Jag's Steak and Seafood honored for beef expertise
Jag’s Steak and Seafood, West Chester, Ohio, was recognized as the Restaurant Marketer of the Year by Certified Angus Beef LLC. Chef Michelle Brown hosted a media luncheon and featured the Certified Angus Beef ® brand at “1 Night -- 12 Kitchens,” an event that benefits the Midwest Culinary Institute at Cincinnati State. She also worked with local chefs to feature the brand at the city’s Spring Restaurant Week.
The company was one of just 35 that received top marketing, sales and integrity awards at the brand’s annual conference on Sept. 20-22 in Sunriver, Ore. Their focus on quality helps bring premium beef to the table. Michelle Brown and Kelly Lowrey (from center left) accept the award from CAB’s Mark Polzer (left) and John Stika (right).
Known for its exceptional quality and generous marbling, the Certified Angus Beef ® brand’s 10 quality standards make it a cut above USDA Prime, Choice and Select. Only the best Angus beef achieves the brand’s premium name. For more information, visit www.certifiedangusbeef.com, read the brand’s blog at www.GoRare.com, or look for the brand on Facebook and Twitter.
The company was one of just 35 that received top marketing, sales and integrity awards at the brand’s annual conference on Sept. 20-22 in Sunriver, Ore. Their focus on quality helps bring premium beef to the table. Michelle Brown and Kelly Lowrey (from center left) accept the award from CAB’s Mark Polzer (left) and John Stika (right).
Known for its exceptional quality and generous marbling, the Certified Angus Beef ® brand’s 10 quality standards make it a cut above USDA Prime, Choice and Select. Only the best Angus beef achieves the brand’s premium name. For more information, visit www.certifiedangusbeef.com, read the brand’s blog at www.GoRare.com, or look for the brand on Facebook and Twitter.
Tuesday, September 27, 2011
Stay warm this winter with Numi Organic Tea's luscious tea cocktails!
Americans are having a love affair with tea – hot, iced and now, even in their cocktails. In fact, in 2010 we consumed well over 65 billion servings of tea. As the discovery of fine tea grows among consumers, the very best organic and premium teas are the fastest-growing segment of the market.
It’s no secret that the creation of fine cocktails has become an art, with mixologists and “bar chefs” insisting on only the best, freshest and most delicious ingredients. So it’s no surprise that Numi Organic Tea has become one of the bartenders’ most popular choices when they are infusing spirits or creating cocktails. Numi lets nature speak for itself, hand-picking premium organic teas and herbs and blending them with only real fruits, flowers and spices. Since the company uses real ingredients and high quality teas & herbs (not tea dust or fannings), there is no need to apply other, less genuine flavorings or fragrances to create flavor.
This season, Numi has teamed up with the nation’s first tea sommelier, James Labe, to offer a number of ingenious concoctions that will warm the body and entice the senses. Inspired by Numi’s pure flavor blends and real ingredients, Labe created these delectable drinks using all of the finest ingredients available.
The Dutch Tea combine’s Numi’s Chocolate Puerh Tea, a smooth infusion of black Puerh tea and organic cocoa, with Van Gogh’s sinful Dutch Chocolate vodka to create a velvety sweet concoction perfect for the colder months. Labe calls it, “my double chocolate answer to Irish coffee.”
The Orange Spiced Cider is a luscious blend of Numi Orange Spice Tea, masterful white tea blend with a complex citrus persona, apple cider, and Ron Abuelo Añejo rum. The super premium aged rum adds depth and layers of flavor to the tea for a purely satisfying winter warmer. Garnished with a cinnamon stick, this cocktail is the perfect substitute for regular cup of cider on a cold winter day.
DUTCH TEA
Created by James Labe
4 oz. Numi Chocolate Puerh Tea
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Heavy Cream
Sugar
Steep 1 Numi Chocolate Pu-erh tea bag at normal strength with freshly boiled water for 3 minutes, then remove bag. Add Vodka and stir. Whip cream with a little sugar and float on top. Dust with Powdered Cocoa to garnish.
ORANGE SPICED CIDER
Created by James Labe
1 Numi Orange Spice Tea Bag
8 oz. Apple Cider
2 oz. Ron Abuelo Añejo rum
Heat Cider until very hot. Steep 1 Tea Bag directly in Cider for 5 minutes, covered. Uncover, add Rum and stir. Garnish with Cinnamon Stick.
It’s no secret that the creation of fine cocktails has become an art, with mixologists and “bar chefs” insisting on only the best, freshest and most delicious ingredients. So it’s no surprise that Numi Organic Tea has become one of the bartenders’ most popular choices when they are infusing spirits or creating cocktails. Numi lets nature speak for itself, hand-picking premium organic teas and herbs and blending them with only real fruits, flowers and spices. Since the company uses real ingredients and high quality teas & herbs (not tea dust or fannings), there is no need to apply other, less genuine flavorings or fragrances to create flavor.
This season, Numi has teamed up with the nation’s first tea sommelier, James Labe, to offer a number of ingenious concoctions that will warm the body and entice the senses. Inspired by Numi’s pure flavor blends and real ingredients, Labe created these delectable drinks using all of the finest ingredients available.
The Dutch Tea combine’s Numi’s Chocolate Puerh Tea, a smooth infusion of black Puerh tea and organic cocoa, with Van Gogh’s sinful Dutch Chocolate vodka to create a velvety sweet concoction perfect for the colder months. Labe calls it, “my double chocolate answer to Irish coffee.”
The Orange Spiced Cider is a luscious blend of Numi Orange Spice Tea, masterful white tea blend with a complex citrus persona, apple cider, and Ron Abuelo Añejo rum. The super premium aged rum adds depth and layers of flavor to the tea for a purely satisfying winter warmer. Garnished with a cinnamon stick, this cocktail is the perfect substitute for regular cup of cider on a cold winter day.
DUTCH TEA
Created by James Labe
4 oz. Numi Chocolate Puerh Tea
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Heavy Cream
Sugar
Steep 1 Numi Chocolate Pu-erh tea bag at normal strength with freshly boiled water for 3 minutes, then remove bag. Add Vodka and stir. Whip cream with a little sugar and float on top. Dust with Powdered Cocoa to garnish.
ORANGE SPICED CIDER
Created by James Labe
1 Numi Orange Spice Tea Bag
8 oz. Apple Cider
2 oz. Ron Abuelo Añejo rum
Heat Cider until very hot. Steep 1 Tea Bag directly in Cider for 5 minutes, covered. Uncover, add Rum and stir. Garnish with Cinnamon Stick.
Monday, September 26, 2011
Cincinnati McAlister¹s Donates To Susan G. Komen with Drink For Pink
WHO:
McAlister’s Deli
WHAT:
In proud support of Breast Cancer Awareness Month, Cincinnati and Northern Kentucky McAlister’s locations are the official partner of Susan G. Komen for the Cure. For each gallon of McAlister’s famous sweet tea and unsweet tea that is sold, $1 will be donated to Susan G. Komen for the Cure.
A gallon of sweet tea with the “Drink for Pink” logo can be picked up at local McAlister’s restaurants to support Susan G. Komen throughout October.
WHEN:
October 1 - 31
WHERE:
All Cincinnati and Northern Kentucky McAlister’s Deli Restaurants
McAlister’s Deli
WHAT:
In proud support of Breast Cancer Awareness Month, Cincinnati and Northern Kentucky McAlister’s locations are the official partner of Susan G. Komen for the Cure. For each gallon of McAlister’s famous sweet tea and unsweet tea that is sold, $1 will be donated to Susan G. Komen for the Cure.
A gallon of sweet tea with the “Drink for Pink” logo can be picked up at local McAlister’s restaurants to support Susan G. Komen throughout October.
WHEN:
October 1 - 31
WHERE:
All Cincinnati and Northern Kentucky McAlister’s Deli Restaurants
Friday, September 23, 2011
Kermit Lynch Wine Dinner at Orchids
Thursday, September 29
$100 inclusive
Join the award-wining staff and Executive Chef Todd Kelly of Orchids at Palm Court for a fabulous, five-course prix-fixe dinner complemented by wines imported by Kermit Lynch, Wine Merchant
Who is Kermit Lynch?
Kermit Lynch was born and raised in California. From his youth he remembers that his father and uncle worked for a winery, but he has no memory of anyone in his family drinking wine. The Lynch family was rich in preachers, too, but at communion they served Welch's grape juice, even though, as Kermit points out, Jesus turned water into wine, not into grape juice.
In 1972, he opened a retail wine shop and later began importing and distributing nationally. In 2000 he was named Wine Professional of the Year by the James Beard Foundation, in 1998 the French government presented him a medal and named him Chevalier de l'Ordre de Mérite Agricole, and in 2005 he received the Chevalier de la Légion d'Honneur. His book Adventures on the Wine Route, won the Veuve Clicquot Wine Book of the Year award.
Wine Dinner Menu:
Rock Shrimp
with Shishito Pepper "Poppers", Cerviche and Baby Spinach
Denis Jamain, Les Pierre Plates, Reuilly, 2009
Bay Scallops
with Puff Pastry, Basmati Rice Soubise, Champagne Cream and Green Onion
Charles Jouget, Clos de la Plante Martin, Touraine, 2009
Pork Cheeks
with Butternut Squash Gnocchi, Winter Savory and Bosc Pears Tuscan Kale
Domaine du Vieux Telegraphe, "La Crau" Châteaunuef du Pape, 2008
Lamb Saddle
with Pomegranate, Kohlrabi, Shimeji Mushrooms
Domaine Gramenon, "L'Elementaire" Cotes du Rhone, 2010
Figs
with Crème Fraiche and Chocolate
Domaine La Tour Vielle, "Rimage" Banyuls, 2009
For reservations, call 513-421-9100
Limited Availability!
$100 inclusive
Join the award-wining staff and Executive Chef Todd Kelly of Orchids at Palm Court for a fabulous, five-course prix-fixe dinner complemented by wines imported by Kermit Lynch, Wine Merchant
Who is Kermit Lynch?
Kermit Lynch was born and raised in California. From his youth he remembers that his father and uncle worked for a winery, but he has no memory of anyone in his family drinking wine. The Lynch family was rich in preachers, too, but at communion they served Welch's grape juice, even though, as Kermit points out, Jesus turned water into wine, not into grape juice.
In 1972, he opened a retail wine shop and later began importing and distributing nationally. In 2000 he was named Wine Professional of the Year by the James Beard Foundation, in 1998 the French government presented him a medal and named him Chevalier de l'Ordre de Mérite Agricole, and in 2005 he received the Chevalier de la Légion d'Honneur. His book Adventures on the Wine Route, won the Veuve Clicquot Wine Book of the Year award.
Wine Dinner Menu:
Rock Shrimp
with Shishito Pepper "Poppers", Cerviche and Baby Spinach
Denis Jamain, Les Pierre Plates, Reuilly, 2009
Bay Scallops
with Puff Pastry, Basmati Rice Soubise, Champagne Cream and Green Onion
Charles Jouget, Clos de la Plante Martin, Touraine, 2009
Pork Cheeks
with Butternut Squash Gnocchi, Winter Savory and Bosc Pears Tuscan Kale
Domaine du Vieux Telegraphe, "La Crau" Châteaunuef du Pape, 2008
Lamb Saddle
with Pomegranate, Kohlrabi, Shimeji Mushrooms
Domaine Gramenon, "L'Elementaire" Cotes du Rhone, 2010
Figs
with Crème Fraiche and Chocolate
Domaine La Tour Vielle, "Rimage" Banyuls, 2009
For reservations, call 513-421-9100
Limited Availability!
Thursday, September 22, 2011
World Vision Gift Catalog
The World Vision Gift Catalog includes a wide range of affordable sustainable gifts that help people here in the U.S. and in developing countries around the world. At $75, a goat is the most popular gift because it nourishes families with healthy milk, cheese and yogurt. For a donation of $50, gift givers receive a bag of coffee packaged in traditional East African fabrics hand-sewn by local women. It also comes with a hand-carved olivewood scoop made to benefit over 200 orphans of the Kamba tribe. The gift of a nutritious meal can be given to an American family for $16. Additional gifts can be viewed at www.worldvisiongifts.org.
Univision Launches 'Cocina' (Kitchen) App For iPhone & iPod Touch
Univision Interactive Media, Inc., the digital division of the leading media company Univision Communications Inc., today announced its new Univision Cocina App foriPhone and iPod touch is now available on the App Store. The app provides recipes for the best in Latin cuisine and beyond, including helpful cooking videos, tools and tips from Univision chefs and fellow users.
"The Univision Cocina App presents content in an easy-to-use interface that will enhance and enrich our audience's cooking experiences day in and day out," said Kevin Conroy, president of Univision Interactive Media. "This launch is part of our ever-expanding mobile portfolio and reaffirms our commitment to deliver the quality content our audience seeks on any device."
The Univision Cocina App provides everything users need for a great cooking experience, including:
Searching and bookmarking favorite recipes from a variety of cuisines
Step-by-step videos of recipes, tips and ideas from Univision chefs and personalities, including Ingrid Hoffmann and her celebrity guests from TeleFutura's popular "Delicioso" (Delicious) show; plus recipes from Maggie Jiménez from TeleFutura's "¡Qué Sabor!" (What Flavor!) show; Raúl de Molina's restaurant and recipe review segment "Al Gusto del Gordo" (The Taste of El Gordo); and the latest from popular Chef Pepín
Easy sharing of recipes and photos across various social networks
Customized shopping lists with all the ingredients of a meal, and check-off lists to use while shopping
Useful cooking tools, including a unit converter and timer
Bilingual glossary of culinary terms in English and Spanish
The Univision Cocina App is available for free from the App Store on iPhone and iPod touch or at www.itunes.com/appstore. The App is also available on the Univision's iTunes page at iTunes.com/Univision.
The Univision Cocina App was developed in partnership with TangoModem.
"The Univision Cocina App presents content in an easy-to-use interface that will enhance and enrich our audience's cooking experiences day in and day out," said Kevin Conroy, president of Univision Interactive Media. "This launch is part of our ever-expanding mobile portfolio and reaffirms our commitment to deliver the quality content our audience seeks on any device."
The Univision Cocina App provides everything users need for a great cooking experience, including:
Searching and bookmarking favorite recipes from a variety of cuisines
Step-by-step videos of recipes, tips and ideas from Univision chefs and personalities, including Ingrid Hoffmann and her celebrity guests from TeleFutura's popular "Delicioso" (Delicious) show; plus recipes from Maggie Jiménez from TeleFutura's "¡Qué Sabor!" (What Flavor!) show; Raúl de Molina's restaurant and recipe review segment "Al Gusto del Gordo" (The Taste of El Gordo); and the latest from popular Chef Pepín
Easy sharing of recipes and photos across various social networks
Customized shopping lists with all the ingredients of a meal, and check-off lists to use while shopping
Useful cooking tools, including a unit converter and timer
Bilingual glossary of culinary terms in English and Spanish
The Univision Cocina App is available for free from the App Store on iPhone and iPod touch or at www.itunes.com/appstore. The App is also available on the Univision's iTunes page at iTunes.com/Univision.
The Univision Cocina App was developed in partnership with TangoModem.
Wednesday, September 21, 2011
Grand Opening Celebration of Graeter’s Newport/Fort Thomas, KY, Location
WHEN: Thursday, September 22, 12 noon
WHERE: Graeter’s, 1409 North Grand Avenue
WHO: Attendees for ribbon cutting include:
· Members of the Northern Kentucky Chamber of Commerce
· Newport City Manager, Thomas J. Fromme
· Richard Graeter III, President and CEO
· Chip Graeter, Vice President Retail Operations
· Bob Graeter, Vice President Manufacturing
WHERE: Graeter’s, 1409 North Grand Avenue
WHO: Attendees for ribbon cutting include:
· Members of the Northern Kentucky Chamber of Commerce
· Newport City Manager, Thomas J. Fromme
· Richard Graeter III, President and CEO
· Chip Graeter, Vice President Retail Operations
· Bob Graeter, Vice President Manufacturing
Introducing I Spirit, The Original Italian Vodka
With a classic recipe, a timeless vision and style known the world over, four Italian tastemakers have released the original Italian vodka: I Spirit. Created in partnership between famed restaurateur Arrigo Cipriani (proprietor of Harry's Bar), the enterprising Lapo Elkann of FIAT family fame, Friulian distiller Marco Fantinel and Venetian entrepreneur Francesco Cosulich, I Spirit Vodka is the essence of culture, taste and Italian flavors from yesterday and today.
“Our families have combined the best Italian ingredients and traditional distilling techniques to create I Spirit Vodka,” said Arrigo Cipriani. “The vodka category has not seen anything like this yet. With interest in ‘La Cucina Italiana’ at an all-time high, we see this as the perfect time to introduce the tradition of a fine Italian spirit to the U.S. market.”
The history of I Spirit Vodka suggests that this vodka isn't just a new product of Italy, but the revitalization of a long lost story.
Legend has it that one November night in 1195 in Venice, Andrea ‘T.’ known as il Bianco (the White One), a rich landowner and alchemist, announced in the village inn that, due to his experiments and “that generous land of fabulous grapes,” he had finally discovered the “elixir of long life.” From that night on, il Bianco's castle became the favorite haunt of lords, rulers, artists and churchmen, all eager to try the new spirit. After il Bianco's death, interest in the ‘elixir of long life’ waned and the tale of his spirit was lost among the inns of the Veneto region.
Moving ahead nearly 740 years to Venice, Ernest Hemingway is spending time at Harry's Bar. There are two things Hemingway loves above all else at Harry's: tasting Italian distilled alcohol with Giuseppe Cipriani, and the tales and anecdotes they share throughout their drinking time together. The tale Hemingway finds most incredible is that of il Bianco, told while taking long sips of vodka made by a local farmer. At the end of the tale, it is said that Hemingway jumps to his feet and declares to Giuseppe, “A toast to the genius who made it up! An absurd vision, as absurd as the idea of Italian vodka!” And they down their glasses at once. It was then, in 1934, that Giuseppe Martini first distilled I Spirit Vodka with the advice of Hemingway.
Fast forward to 2009 in that same bar where Hemingway enjoyed his vodka. Arrigo Cipriani and Lapo Elkann − two Italians with a global outlook − get together and revive the myth of Italian vodka. They raise a toast to a true distillate of culture, bottled and ready to set sail from Venice's Lido toward foreign shores.
Scoring an impressive 91 at their first tasting competition, the prestigious Ultimate Spirits Challenge in New York, I Spirit Vodka is looking forward to a fast start in the U.S. To help accelerate the launch, I Spirit Vodka has brought on Cesare Martini to serve as U.S. brand manager. Cesare's great-grandfather Alessandro Martini (of Martini & Rossi) invented the original vodka martini over a half century ago. “I Spirit Vodka is the perfect expression of vodka for my great-grandfather's renowned cocktail recipe,” said Cesare. “I am proud to represent I Spirit Vodka here in the United States, and know that it will make its mark here as it has in Europe.”
I Spirit Vodka is created by distilling the highest quality grains and the best white grapes from Fruili, an area world-famous for its DOC-certified wines. Distilled five times, the alcohol is reduced to 40% ABV by adding spring water from the Dolomites, which is filtered through activated carbon to achieve absolute purity. The vodka is then chilled to 18 degrees and filtered one final time. The result: I Spirit Vodka.
I Spirit is a traditional recipe from the northeastern region of Italy. The palette is a bright crystal, with elegance on the nose. The flavor is warm and velvety, reminiscent of the ingredients from which it is made.
I Spirit can be served neat, over ice, or in an array of cocktails. It is perfectly matched with fresh Italian-grown produce, such as basil, cherry tomatoes or wild berries. It has a suggested retail price of $34.99 for a 750 ml bottle, or $39.99 for a 1 liter bottle.
Find I Spirit Vodka at the hottest New York and New Jersey bars and restaurants, including all Cipriani Restaurants (also at Mr. C in Hollywood), 90 Acres (the first restaurant to carry I Spirit), Maialino, Gramercy Tavern, The Modern Bar, Provocateur at the Gansevoort, Bar Italia, Gary's Wine Market and online at ItalianWineMerchants.com and astorwines.com.
“Our families have combined the best Italian ingredients and traditional distilling techniques to create I Spirit Vodka,” said Arrigo Cipriani. “The vodka category has not seen anything like this yet. With interest in ‘La Cucina Italiana’ at an all-time high, we see this as the perfect time to introduce the tradition of a fine Italian spirit to the U.S. market.”
The history of I Spirit Vodka suggests that this vodka isn't just a new product of Italy, but the revitalization of a long lost story.
Legend has it that one November night in 1195 in Venice, Andrea ‘T.’ known as il Bianco (the White One), a rich landowner and alchemist, announced in the village inn that, due to his experiments and “that generous land of fabulous grapes,” he had finally discovered the “elixir of long life.” From that night on, il Bianco's castle became the favorite haunt of lords, rulers, artists and churchmen, all eager to try the new spirit. After il Bianco's death, interest in the ‘elixir of long life’ waned and the tale of his spirit was lost among the inns of the Veneto region.
Moving ahead nearly 740 years to Venice, Ernest Hemingway is spending time at Harry's Bar. There are two things Hemingway loves above all else at Harry's: tasting Italian distilled alcohol with Giuseppe Cipriani, and the tales and anecdotes they share throughout their drinking time together. The tale Hemingway finds most incredible is that of il Bianco, told while taking long sips of vodka made by a local farmer. At the end of the tale, it is said that Hemingway jumps to his feet and declares to Giuseppe, “A toast to the genius who made it up! An absurd vision, as absurd as the idea of Italian vodka!” And they down their glasses at once. It was then, in 1934, that Giuseppe Martini first distilled I Spirit Vodka with the advice of Hemingway.
Fast forward to 2009 in that same bar where Hemingway enjoyed his vodka. Arrigo Cipriani and Lapo Elkann − two Italians with a global outlook − get together and revive the myth of Italian vodka. They raise a toast to a true distillate of culture, bottled and ready to set sail from Venice's Lido toward foreign shores.
Scoring an impressive 91 at their first tasting competition, the prestigious Ultimate Spirits Challenge in New York, I Spirit Vodka is looking forward to a fast start in the U.S. To help accelerate the launch, I Spirit Vodka has brought on Cesare Martini to serve as U.S. brand manager. Cesare's great-grandfather Alessandro Martini (of Martini & Rossi) invented the original vodka martini over a half century ago. “I Spirit Vodka is the perfect expression of vodka for my great-grandfather's renowned cocktail recipe,” said Cesare. “I am proud to represent I Spirit Vodka here in the United States, and know that it will make its mark here as it has in Europe.”
I Spirit Vodka is created by distilling the highest quality grains and the best white grapes from Fruili, an area world-famous for its DOC-certified wines. Distilled five times, the alcohol is reduced to 40% ABV by adding spring water from the Dolomites, which is filtered through activated carbon to achieve absolute purity. The vodka is then chilled to 18 degrees and filtered one final time. The result: I Spirit Vodka.
I Spirit is a traditional recipe from the northeastern region of Italy. The palette is a bright crystal, with elegance on the nose. The flavor is warm and velvety, reminiscent of the ingredients from which it is made.
I Spirit can be served neat, over ice, or in an array of cocktails. It is perfectly matched with fresh Italian-grown produce, such as basil, cherry tomatoes or wild berries. It has a suggested retail price of $34.99 for a 750 ml bottle, or $39.99 for a 1 liter bottle.
Find I Spirit Vodka at the hottest New York and New Jersey bars and restaurants, including all Cipriani Restaurants (also at Mr. C in Hollywood), 90 Acres (the first restaurant to carry I Spirit), Maialino, Gramercy Tavern, The Modern Bar, Provocateur at the Gansevoort, Bar Italia, Gary's Wine Market and online at ItalianWineMerchants.com and astorwines.com.
Having Your Cake and Eating It Too With Some Help From XyloSweet!
For many, the holiday season sparks fond memories of family get-togethers, gift-giving, wintery nights spent by the fireplace, and most importantly the delicious aroma of fresh baked treats coming from the kitchen. The smell of grandma’s chocolate chip cookies alone is enough to bring a smile to the faces of all. J Although those cookies are just the thing to hit the spot with an ice cold glass of milk, we all can’t help but feel guilty about the high amounts of calories and sugar we’re consuming.
Rather than fretting about sugar intake this year, why not bake your favorite treats with XyloSweet, a xylitol-based sweetener. Xylitol is an all natural sweetener derived from corn cobs, strawberries, plums, and other natural sources, and is similar to sugar in taste and texture but with unique and surprising health benefits not found in other artificial sweeteners and sugar substitutes. Xylitol contains 40 percent fewer calories than sugar, has a net carb level of only 0.4 per gram, and has minimal impact on blood-sugar levels, making it an appropriate sugar substitute for diabetics with a sweet tooth.
XyloSweet, made by Xlear, Inc. (pronounced “clear,” the leading manufacturer of xylitol based products in the United States, www.xlear.com), is the perfect alternative for health-conscious sweets lovers. In addition to being a superb option for those with diabetes, XyloSweet also helps promote good dental health and hygiene. NO, it isn’t too good to be true; baking with xylitol not only saves you calories, it also reduces the risk of tooth decay! XyloSweet offers parents, kids and grandparents the chance to create delicious holiday treats without sugar, while delivering health benefits to both teeth and body.
Offered in a variety of package sizes, including 1 lb. for $7.95, 3 lb. for $19.95, 5 lb. for $27.95, and even small packets for $9.95 per box, XyloSweet is available for purchase online at www.xlear.com, and at all Whole Foods locations nationwide.
Rather than fretting about sugar intake this year, why not bake your favorite treats with XyloSweet, a xylitol-based sweetener. Xylitol is an all natural sweetener derived from corn cobs, strawberries, plums, and other natural sources, and is similar to sugar in taste and texture but with unique and surprising health benefits not found in other artificial sweeteners and sugar substitutes. Xylitol contains 40 percent fewer calories than sugar, has a net carb level of only 0.4 per gram, and has minimal impact on blood-sugar levels, making it an appropriate sugar substitute for diabetics with a sweet tooth.
XyloSweet, made by Xlear, Inc. (pronounced “clear,” the leading manufacturer of xylitol based products in the United States, www.xlear.com), is the perfect alternative for health-conscious sweets lovers. In addition to being a superb option for those with diabetes, XyloSweet also helps promote good dental health and hygiene. NO, it isn’t too good to be true; baking with xylitol not only saves you calories, it also reduces the risk of tooth decay! XyloSweet offers parents, kids and grandparents the chance to create delicious holiday treats without sugar, while delivering health benefits to both teeth and body.
Offered in a variety of package sizes, including 1 lb. for $7.95, 3 lb. for $19.95, 5 lb. for $27.95, and even small packets for $9.95 per box, XyloSweet is available for purchase online at www.xlear.com, and at all Whole Foods locations nationwide.
Don’t Scare Halloween Party Guests with Terrifying Tasting Dessert
Halloween brings images of ghosts and ghouls, but more importantly it provides the perfect opportunity to satisfy sweet-tooth cravings. Individually wrapped, store-bought candies have always been a staple for kids at Halloween parties, but what about the adults?
Nielsen Massey Vanillas’ Vanilla Cinnamon Apples add an element of sophistication to this year’s festivities and are sure to have guests lining up for seconds. The recipe, found below, combines the savory flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat that is overflowing with gooey goodness. (Just don’t forget the napkins.)
Vanilla Cinnamon Apples
Serves 4
4 baking apples
3 tbsp. butter
¾ cup firmly packed dark brown sugar
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1 ½ tsp. cinnamon
¼ tsp. allspice
1 tbsp. brandy
¼ cup raisins
¼ cup walnuts
Pinch of salt
Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.
Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.
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.
Nielsen Massey Vanillas’ Vanilla Cinnamon Apples add an element of sophistication to this year’s festivities and are sure to have guests lining up for seconds. The recipe, found below, combines the savory flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat that is overflowing with gooey goodness. (Just don’t forget the napkins.)
Vanilla Cinnamon Apples
Serves 4
4 baking apples
3 tbsp. butter
¾ cup firmly packed dark brown sugar
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1 ½ tsp. cinnamon
¼ tsp. allspice
1 tbsp. brandy
¼ cup raisins
¼ cup walnuts
Pinch of salt
Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.
Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.
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.
Tuesday, September 20, 2011
Wendy’s has rebuilt their hamburger from the bun up!
Wendy’s is giving its hamburgers a complete “taste-lift” by totally re-inventing the line-up, from the bun to the toppings, and aptly-naming them Dave’s Hot ‘N Juicy Cheeseburgers, an homage to its founder, Dave Thomas. The cheeseburgers are the hottest and juiciest in the company’s history.
“More than 40 years ago, my father named Wendy’s after me,” said Wendy Thomas. “Now, we get to name our hottest and juiciest cheeseburger after him. It would make him proud – and hungry!”
Made with 100 percent fresh, never-frozen, North American beef without fillers, additives, preservatives or flavor boosters, Dave’s Hot ‘N Juicy Cheeseburger is Wendy’s thickest, hottest and juiciest hamburger ever. The beef’s rich, mouth-watering taste is complemented by a warm, butter-toasted bun for added flavor and texture, with a carefully-chosen assortment of fresh, high-quality toppings that make the flavor even more sumptuous. Of course, it has a naturally-square shape that consumers fondly associate with Wendy’s.
“Unlike other fast-food companies that freeze their beef, Wendy’s has never compromised on freshness,” said Gerard Lewis, Senior Vice President of Product Development, Wendy’s. “We believe that fresh beef simply tastes better. With the new Dave’s Hot ‘N Juicy Cheeseburger, we can proudly tell cheeseburger lovers everywhere that when they’re craving a great cheeseburger, they should come to Wendy’s.”
Wendy’s – recent winner of the Top Food and Top Overall spots among Mega Chains in Zagat’s 2011 Fast Food Survey – devoted more than two years to developing Dave’s Hot ‘N Juicy Cheeseburger, using input from 10,000 consumers across the country. The new made-to-order cheeseburger starts with fresh, North American* beef, and features crisp, hand-leafed lettuce; ripe, hand-cut tomatoes; two slices of melted American cheese; sweet, mild red onion rings; crinkle-cut dill pickles; and precise amounts of ketchup and real mayonnaise.
Even the packaging has received an overhaul, as every Dave’s Hot ‘N Juicy Cheeseburger is wrapped in wax paper and placed in a customized half-box designed to enhance the eating experience by protecting the cheeseburger.
For more information about Dave’s Hot ‘N Juicy Cheeseburger, visit www.wendys.com.
“More than 40 years ago, my father named Wendy’s after me,” said Wendy Thomas. “Now, we get to name our hottest and juiciest cheeseburger after him. It would make him proud – and hungry!”
Made with 100 percent fresh, never-frozen, North American beef without fillers, additives, preservatives or flavor boosters, Dave’s Hot ‘N Juicy Cheeseburger is Wendy’s thickest, hottest and juiciest hamburger ever. The beef’s rich, mouth-watering taste is complemented by a warm, butter-toasted bun for added flavor and texture, with a carefully-chosen assortment of fresh, high-quality toppings that make the flavor even more sumptuous. Of course, it has a naturally-square shape that consumers fondly associate with Wendy’s.
“Unlike other fast-food companies that freeze their beef, Wendy’s has never compromised on freshness,” said Gerard Lewis, Senior Vice President of Product Development, Wendy’s. “We believe that fresh beef simply tastes better. With the new Dave’s Hot ‘N Juicy Cheeseburger, we can proudly tell cheeseburger lovers everywhere that when they’re craving a great cheeseburger, they should come to Wendy’s.”
Wendy’s – recent winner of the Top Food and Top Overall spots among Mega Chains in Zagat’s 2011 Fast Food Survey – devoted more than two years to developing Dave’s Hot ‘N Juicy Cheeseburger, using input from 10,000 consumers across the country. The new made-to-order cheeseburger starts with fresh, North American* beef, and features crisp, hand-leafed lettuce; ripe, hand-cut tomatoes; two slices of melted American cheese; sweet, mild red onion rings; crinkle-cut dill pickles; and precise amounts of ketchup and real mayonnaise.
Even the packaging has received an overhaul, as every Dave’s Hot ‘N Juicy Cheeseburger is wrapped in wax paper and placed in a customized half-box designed to enhance the eating experience by protecting the cheeseburger.
For more information about Dave’s Hot ‘N Juicy Cheeseburger, visit www.wendys.com.
Stonefire™ Makes Naan With Delicious Authenticity
The key to creating authentically light, naturally smoky-tasting naan i¬s heat. Stonefire™ Bakery, makers of the number one naan in North America, is armed with the largest commercial tandoor oven in the world capable of the searing heat required for true Indian flatbread.
The Ajmera family, founders of Stonefire™ Authentic Flatbreads and baking veterans with over 40 years of experience, invented a new technology that perfectly mirrors the intense heat of this ancient oven and use a cooking method that dates back centuries. The naan is ready within seconds of being placed in the tandoor.
Available in original, whole grain and fire roasted garlic. Stonefire’s™ naan is hand stretched and prepared in small batches with Ghee (clarified butter) and fresh buttermilk, following a traditional recipe. Like all Stonefire flatbreads, the naan is made with natural ingredients and is free of preservatives, additives, artificial colors, trans fat and hydrogenated oils.
“Authentic naan is a profound culinary experience,” says the Ajmera family. “We hope to popularize this worldly cuisine staple that has been enjoyed throughout South Asia for well over 1,000 years.”
Naan is an extremely versatile flatbread, great for dipping, making Panini and pizza, or served on its own. Stonefire Naan is available at select grocery stores nationwide for an SRP of $2.99, along with foodservice customers across the country. For more information, please visit www.stonefire.com or contact Crier Communications.
About Stonefire™ Authentic Flatbreads
Stonefire™ Authentic Flatbreads is a family-owned bakery with over 40 years of experience and a simple mission: To make one of a kind, authentic flatbreads. Founded by the Ajmera family, Stonefire™ Authentic Flatbreads bake authentic naan, roti and pita using traditional baking methods and the finest natural ingredients. Based in Ontario Canada, Stonefire Flatbreads is a division of FGF Brands. Visit Stonefire Authentic Flatbreads on Facebook.
The Ajmera family, founders of Stonefire™ Authentic Flatbreads and baking veterans with over 40 years of experience, invented a new technology that perfectly mirrors the intense heat of this ancient oven and use a cooking method that dates back centuries. The naan is ready within seconds of being placed in the tandoor.
Available in original, whole grain and fire roasted garlic. Stonefire’s™ naan is hand stretched and prepared in small batches with Ghee (clarified butter) and fresh buttermilk, following a traditional recipe. Like all Stonefire flatbreads, the naan is made with natural ingredients and is free of preservatives, additives, artificial colors, trans fat and hydrogenated oils.
“Authentic naan is a profound culinary experience,” says the Ajmera family. “We hope to popularize this worldly cuisine staple that has been enjoyed throughout South Asia for well over 1,000 years.”
Naan is an extremely versatile flatbread, great for dipping, making Panini and pizza, or served on its own. Stonefire Naan is available at select grocery stores nationwide for an SRP of $2.99, along with foodservice customers across the country. For more information, please visit www.stonefire.com or contact Crier Communications.
About Stonefire™ Authentic Flatbreads
Stonefire™ Authentic Flatbreads is a family-owned bakery with over 40 years of experience and a simple mission: To make one of a kind, authentic flatbreads. Founded by the Ajmera family, Stonefire™ Authentic Flatbreads bake authentic naan, roti and pita using traditional baking methods and the finest natural ingredients. Based in Ontario Canada, Stonefire Flatbreads is a division of FGF Brands. Visit Stonefire Authentic Flatbreads on Facebook.
New Flavored Quinoa
Some nights it’s all you can do to boil a pot of water for macaroni and cheese from a box: it’s quick and it’s easy. What if, on those Easy Mac nights, you could whip something up with even less effort that was also healthy and delicious? It sounds nearly impossible. Most meals fall into one of three categories: quick, delicious, or healthy. It’s rare to find a meal that satisfies all three.
Luckily, for those of us who reach for the Easy Mac more nights than we care to admit, American Roland Food Corp. has introduced a new line of flavored quinoa. Made from nutritious Andean quinoa and flavored with all natural ingredients, Roland® flavored quinoa requires nothing more than a pot of boiling water. Quinoa is a wholegrain from the Andes, rich in fiber and amino acids, and prized for its high protein content. While Easy Mac can sometimes seems like the best option for something quick, new flavored quinoa from American Roland Food Corp. fills a much needed gap in the market.
Flavors like Roasted Garlic, Garden Vegetable, Black Bean, Toasted Sesame Ginger, and Mediterranean guarantee that dinner will be snappy and delicious. Flavors come from all natural ingredients like carrots, onion, tomato, garlic, celery, and sea salt.
The quinoa is perfect on its own, and also works well as a base for other dishes.
Serving suggestions:
-Toss Mediterranean Quinoa with cherry tomatoes, feta, fresh basil, lemon and olive oil.
-Pack Black Bean Quinoa, cheddar cheese, beans, and salsa into a flour tortilla for a healthy burrito
-Top Roasted Garlic Quinoa with a wilted greens and a fried egg
-Substitute Sesame Ginger Quinoa for rice in any stir fry—try cooking cabbage with snap peas or mushrooms in ginger, garlic and soy sauce
Luckily, for those of us who reach for the Easy Mac more nights than we care to admit, American Roland Food Corp. has introduced a new line of flavored quinoa. Made from nutritious Andean quinoa and flavored with all natural ingredients, Roland® flavored quinoa requires nothing more than a pot of boiling water. Quinoa is a wholegrain from the Andes, rich in fiber and amino acids, and prized for its high protein content. While Easy Mac can sometimes seems like the best option for something quick, new flavored quinoa from American Roland Food Corp. fills a much needed gap in the market.
Flavors like Roasted Garlic, Garden Vegetable, Black Bean, Toasted Sesame Ginger, and Mediterranean guarantee that dinner will be snappy and delicious. Flavors come from all natural ingredients like carrots, onion, tomato, garlic, celery, and sea salt.
The quinoa is perfect on its own, and also works well as a base for other dishes.
Serving suggestions:
-Toss Mediterranean Quinoa with cherry tomatoes, feta, fresh basil, lemon and olive oil.
-Pack Black Bean Quinoa, cheddar cheese, beans, and salsa into a flour tortilla for a healthy burrito
-Top Roasted Garlic Quinoa with a wilted greens and a fried egg
-Substitute Sesame Ginger Quinoa for rice in any stir fry—try cooking cabbage with snap peas or mushrooms in ginger, garlic and soy sauce
Monday, September 19, 2011
Pressure Cooking and Glycemic Index Snacks - New Food Books
Food preservation has become increasingly popular so families can enjoy nature’s bounty even during the depths of winter. Food can be processed in a pressure cooker so that it maintains appearance, texture and nutrients while slowing spoilage. The Complete Idiot’s Guide® to Pressure Cooking takes the guess work out of this age old, but effective way of making and preserving good food. Seasoned food author Carole Johnson and gourmet chef Patrice Johnson offer more than 200 simple and delicious step-by-step recipes to use with any pressure cooker. Their book:
• Explains how pressure cookers work and how to use them efficiently and safely
• Includes wonderful recipes for each meal of the day
• Shares recipes for dishes from roasts and stews, to soups and grains, to scrumptious desserts
Using a pressure cooker to preserve food is an efficient way to get the most out of summer’s harvest through winter’s cold.
About the Authors
Carole Jacobs (Meadows Inyokem, Calif.), the former food and nutrition editor of Shape magazine and currently the fitness editor of Travelgirl magazine, writes frequently about nutrition, food, healthy diets, weight loss, health, fitness, and travel for many national publications. A syndicated writer with United Press Syndicate, she has co-authored three cookbooks, including The Everything Juicing Guide, Detox for the Rest of Us, and Fat-Free and Fit.
Chef Patrice Johnson (Ridgecrest, Calif.) is a high honors graduate of the California School of Culinary Arts in Pasadena, California, where she received a Le Cordon Bleu Culinary Degree. She is the author of Uncut: The Inside Story of Culinary School and the co-author of The Everything Juicing Book and Detox for the Rest of Us. Her personal chef business, Mystique, specializes in catering and everyday weekly dinners. She teaches a variety of cooking classes for children and adults.
The Complete Idiot’s Guide® to Pressure Cooking
ISBN: 9781615640737, September 2011, $18.95
Authors: Carole Jacobs (Meadows Inyokem, Calif.) and Chef Patrice Johnson (Ridgecrest, Calif.)
++++++++++++++++++
The Glycemic Index, or GI, is the latest tool available to help combat excess weight and glucose management disorders such as diabetes by measuring the carbohydrate load for nearly every food. Properly used, it can serve as a guide to help people manage their eating habits. The Complete Idiot’s Guide® to Glycemic Index Snacks includes:
• Healthy, low GI snacks for each portion of the day
• Vegetarian and vegan alternatives in addition to standard fare
• Healthy, low GI snacks for kids
• Snacks for entertaining or special occasions
With GI a growing diet trend in health management, this book provides great recipes that are hassle-free that stick to a plan.
About the Authors
Lucy Beale (Sandy, Utah) is a wellness coach and lectures extensively on health issues. Her books include The Complete Idiot’s Guide® to Low-Carb Meals, The Complete Idiot’s Guide® Glycemic Index Cookbook, and The Complete Idiot’s Guide® to the Glycemic Index Weight Loss, Second Edition. Her website is www.lucybeale.com.
Julie Alles, RD (Taylorsville, Ky.) is a registered licensed dietitian in private practice which involves functional and integrative medical nutrition. She holds a bachelor's degree in clinical nutrition from East Carolina University including an internship and graduate work from Indiana University/Purdue University in Indianapolis. Her website is www.juliealles.net.
The Complete Idiot’s Guide® to Glycemic Index Snacks
ISBN: 9781615640829, September 2011, $16.95
Authors: Lucy Beale (Sandy, Utah) and Julie Alles, RD (Taylorsville,Ky.)
• Explains how pressure cookers work and how to use them efficiently and safely
• Includes wonderful recipes for each meal of the day
• Shares recipes for dishes from roasts and stews, to soups and grains, to scrumptious desserts
Using a pressure cooker to preserve food is an efficient way to get the most out of summer’s harvest through winter’s cold.
About the Authors
Carole Jacobs (Meadows Inyokem, Calif.), the former food and nutrition editor of Shape magazine and currently the fitness editor of Travelgirl magazine, writes frequently about nutrition, food, healthy diets, weight loss, health, fitness, and travel for many national publications. A syndicated writer with United Press Syndicate, she has co-authored three cookbooks, including The Everything Juicing Guide, Detox for the Rest of Us, and Fat-Free and Fit.
Chef Patrice Johnson (Ridgecrest, Calif.) is a high honors graduate of the California School of Culinary Arts in Pasadena, California, where she received a Le Cordon Bleu Culinary Degree. She is the author of Uncut: The Inside Story of Culinary School and the co-author of The Everything Juicing Book and Detox for the Rest of Us. Her personal chef business, Mystique, specializes in catering and everyday weekly dinners. She teaches a variety of cooking classes for children and adults.
The Complete Idiot’s Guide® to Pressure Cooking
ISBN: 9781615640737, September 2011, $18.95
Authors: Carole Jacobs (Meadows Inyokem, Calif.) and Chef Patrice Johnson (Ridgecrest, Calif.)
++++++++++++++++++
The Glycemic Index, or GI, is the latest tool available to help combat excess weight and glucose management disorders such as diabetes by measuring the carbohydrate load for nearly every food. Properly used, it can serve as a guide to help people manage their eating habits. The Complete Idiot’s Guide® to Glycemic Index Snacks includes:
• Healthy, low GI snacks for each portion of the day
• Vegetarian and vegan alternatives in addition to standard fare
• Healthy, low GI snacks for kids
• Snacks for entertaining or special occasions
With GI a growing diet trend in health management, this book provides great recipes that are hassle-free that stick to a plan.
About the Authors
Lucy Beale (Sandy, Utah) is a wellness coach and lectures extensively on health issues. Her books include The Complete Idiot’s Guide® to Low-Carb Meals, The Complete Idiot’s Guide® Glycemic Index Cookbook, and The Complete Idiot’s Guide® to the Glycemic Index Weight Loss, Second Edition. Her website is www.lucybeale.com.
Julie Alles, RD (Taylorsville, Ky.) is a registered licensed dietitian in private practice which involves functional and integrative medical nutrition. She holds a bachelor's degree in clinical nutrition from East Carolina University including an internship and graduate work from Indiana University/Purdue University in Indianapolis. Her website is www.juliealles.net.
The Complete Idiot’s Guide® to Glycemic Index Snacks
ISBN: 9781615640829, September 2011, $16.95
Authors: Lucy Beale (Sandy, Utah) and Julie Alles, RD (Taylorsville,Ky.)
Groceries Go Beyond Grocery Stores
Today, Perception Research Services International (PRS), unveiled results from their shopper research survey focused on grocery sales and shopping trends.
A trip to your neighborhood mass merchandiser, drug or dollar store will reveal how these outlets are encroaching on grocery sales that had once been reserved for traditional supermarkets. PRS’s survey results indicate that while most shoppers (92%) say they’ve purchased groceries in supermarkets or grocery stores in the past 3 months, many (76%) indicate they’ve purchased them at Mass Merchandisers, and nearly half (47%) mention Drug stores as a venue for purchasing grocery items. Importantly, one third of shoppers interviewed (32%) report buying groceries in Dollar stores in the past 3 months.
Given the considerable efforts on the part of retailers such as Wal-Mart and Target to bolster their grocery offerings, it’s not surprising to see the shift to Mass outlets for grocery purchases. However, rather than stating a benefit or preference for buying groceries at these stores, shoppers cite price as the primary reason for doing so, followed by the fact that they’re already there, buying other merchandise.
Drug stores are a convenient alternative to larger grocery and megastores, giving shoppers the ability to get in and out quickly or pick up a grocery item while shopping for non-grocery items.
As would be expected, price is the primary motive for purchasing groceries in Dollar stores.
Interestingly, purchase shifts by product category are evident as shoppers indicate buying less cleaning and personal products in supermarkets in the past 3 months. They claim to be buying more of all grocery items in Mass outlets – primarily food; while in Drug stores, they buy more personal products, and more of both personal and cleaning products in Dollar stores.
“Many factors are contributing to this ‘channel-crossing’ trend,” comments Jonathan Asher, senior vice president at PRS, “including the desire of shoppers to consolidate several shopping trips into one (to save both time and gas); the desire of retailers to increase register rings by offering more types of non-customary items which bring more shoppers into their stores; as well as encourage them to buy more while there. Also, with the recent spate of mergers and acquisitions, there are fewer competitors within channels, and so the focus of competition has naturally shifted across channels.”
As all of these factors continue to play a role, retailers will need to apply their skills and expertise in new ways, learning how to effectively merchandise products they had not previously carried or paying new attention to items that have been collecting dust on their shelves for a long time.
This online study was conducted among over 1,500 shoppers, aged 18+, during May, 2011.
About PRS
Founded in 1972 and headquartered in Fort Lee, New Jersey, Perception Research Services International (PRS) specializes in shopper research to develop, assess and improve in-store communications, including packaging and merchandising systems. PRS conducts over 800 studies annually on behalf of marketers, designers and manufacturers, including: qualitative research, on-shelf packaging assessments, in-store, online and with PRS Eye-Tracking. With office locations throughout the United States, Europe and Singapore, our global reach helps clients win at retail the world over. For more information visit www.prsresearch.com
A trip to your neighborhood mass merchandiser, drug or dollar store will reveal how these outlets are encroaching on grocery sales that had once been reserved for traditional supermarkets. PRS’s survey results indicate that while most shoppers (92%) say they’ve purchased groceries in supermarkets or grocery stores in the past 3 months, many (76%) indicate they’ve purchased them at Mass Merchandisers, and nearly half (47%) mention Drug stores as a venue for purchasing grocery items. Importantly, one third of shoppers interviewed (32%) report buying groceries in Dollar stores in the past 3 months.
Given the considerable efforts on the part of retailers such as Wal-Mart and Target to bolster their grocery offerings, it’s not surprising to see the shift to Mass outlets for grocery purchases. However, rather than stating a benefit or preference for buying groceries at these stores, shoppers cite price as the primary reason for doing so, followed by the fact that they’re already there, buying other merchandise.
Drug stores are a convenient alternative to larger grocery and megastores, giving shoppers the ability to get in and out quickly or pick up a grocery item while shopping for non-grocery items.
As would be expected, price is the primary motive for purchasing groceries in Dollar stores.
Interestingly, purchase shifts by product category are evident as shoppers indicate buying less cleaning and personal products in supermarkets in the past 3 months. They claim to be buying more of all grocery items in Mass outlets – primarily food; while in Drug stores, they buy more personal products, and more of both personal and cleaning products in Dollar stores.
“Many factors are contributing to this ‘channel-crossing’ trend,” comments Jonathan Asher, senior vice president at PRS, “including the desire of shoppers to consolidate several shopping trips into one (to save both time and gas); the desire of retailers to increase register rings by offering more types of non-customary items which bring more shoppers into their stores; as well as encourage them to buy more while there. Also, with the recent spate of mergers and acquisitions, there are fewer competitors within channels, and so the focus of competition has naturally shifted across channels.”
As all of these factors continue to play a role, retailers will need to apply their skills and expertise in new ways, learning how to effectively merchandise products they had not previously carried or paying new attention to items that have been collecting dust on their shelves for a long time.
This online study was conducted among over 1,500 shoppers, aged 18+, during May, 2011.
About PRS
Founded in 1972 and headquartered in Fort Lee, New Jersey, Perception Research Services International (PRS) specializes in shopper research to develop, assess and improve in-store communications, including packaging and merchandising systems. PRS conducts over 800 studies annually on behalf of marketers, designers and manufacturers, including: qualitative research, on-shelf packaging assessments, in-store, online and with PRS Eye-Tracking. With office locations throughout the United States, Europe and Singapore, our global reach helps clients win at retail the world over. For more information visit www.prsresearch.com
Friday, September 16, 2011
28BLACK A New Line of Acai Premium Drinks
International Holding company, CALIDRIS 28 AG, celebrates the US launch of 28BLACK and 28WHITE, the first all-natural beverages powered by the açaí berry. 28BLACK and 28WHITE reject synthetic ingredients like taurine, artificial flavors and preservatives, and stand for a new generation of premium drinks with better taste, reduced aesthetic design and a revolutionary formula that simultaneously promotes natural energy with a longer-lasting effect.
Made from a unique blend of high quality all-natural ingredients, 28BLACK and 28WHITE fuse better taste and functionality. Lightly carbonated with a burst of invigorating açaí berry flavor, 28BLACK contains Q10, Vitamins B6, B12, guarana and isomaltulose, a natural form of sugar that is found in honey and sugar cane. This sugar is metabolized by the body at a slower pace than refined sugar and provides a more balanced and longer-lasting effect. It does not lead to a fast drop in blood sugar levels like other carbohydrates and sugars. 28WHITE is a sugar-free, zero calorie, stevia sweetened version of the drink and is the only true alternative to 28BLACK.
“Our goal is to introduce and distribute high quality, all-natural premium products with forward thinking ingredients, timeless design, functionality and superior taste,” said Shiro Gutzie, CEO of the Los Angeles-based sub-holding CALIDRIS 28 USA. “Our first global product 28BLACK, is presented in a sleek, matte black slim can and symbolizes our concept based on our claim, ‘The Day Has 28 Hours’ – allowing consumers four more hours for socializing, creative endeavors and the pursuit of personal passions.”
Since its inception in Germany in 2008, 28BLACK has secured itself as a distinctly different drink among various audiences. It’s appreciated by those who think and work creatively amidst hectic city life, for those with active social lives and for those with trendsetting sense of style.
28BLACK and 28WHITE are now available in the US through select retailers in Los Angeles, New York and Miami. For more information, visit www.28BLACK.com.
Made from a unique blend of high quality all-natural ingredients, 28BLACK and 28WHITE fuse better taste and functionality. Lightly carbonated with a burst of invigorating açaí berry flavor, 28BLACK contains Q10, Vitamins B6, B12, guarana and isomaltulose, a natural form of sugar that is found in honey and sugar cane. This sugar is metabolized by the body at a slower pace than refined sugar and provides a more balanced and longer-lasting effect. It does not lead to a fast drop in blood sugar levels like other carbohydrates and sugars. 28WHITE is a sugar-free, zero calorie, stevia sweetened version of the drink and is the only true alternative to 28BLACK.
“Our goal is to introduce and distribute high quality, all-natural premium products with forward thinking ingredients, timeless design, functionality and superior taste,” said Shiro Gutzie, CEO of the Los Angeles-based sub-holding CALIDRIS 28 USA. “Our first global product 28BLACK, is presented in a sleek, matte black slim can and symbolizes our concept based on our claim, ‘The Day Has 28 Hours’ – allowing consumers four more hours for socializing, creative endeavors and the pursuit of personal passions.”
Since its inception in Germany in 2008, 28BLACK has secured itself as a distinctly different drink among various audiences. It’s appreciated by those who think and work creatively amidst hectic city life, for those with active social lives and for those with trendsetting sense of style.
28BLACK and 28WHITE are now available in the US through select retailers in Los Angeles, New York and Miami. For more information, visit www.28BLACK.com.
2012 Wine and Food Tours to Bordeaux and Cognac
Just mentioning the word 'Bordeaux' makes wine lovers salivate. And justifiably so: the world of wine revolves around Bordeaux. Wineries throughout the world emulate what the Bordelais started over 100 years ago: classifying the best areas and climates and setting high standards for the production of quality wines.
Wine Lovers Tours is offering two distinct tours of Bordeaux. The first, from Tuesday May 15 through through Tuesday May 22, is based in the city of Bordeaux and will explore all the major regions: Médoc, St. Emilion, Graves, Sauternes and several of the minor regions as well as cultural visits including the seaside oystering town of Arcachon. This is a solid introduction and overview of the essentials of what constitutes Bordeaux wine.The tour cost is $3289 and includes 14 meals, 7 nights in a top hotel of Bordeaux, VIP visits and a private deluxe bus.
The second tour runs from Tuesday May 22 through Sunday May 27 and focuses on the Médoc, arguably the epicenter of Bordeaux. Daily visits to some of the great estates of the world will enable participants to have a deeper appreciation of why this area is so famous. The tour cost is $3699 and includes 10 meals, 5 nights in Pauillac and all visits.
The number of participants is limited and there is a discount for doing both tours. In addition there is an Early Bird discount of $150 for anyone who signs up prior to October 1, 2012.
An optional 2 night extension to Cognac is offered on May 13. It includes visits and tastings at distilleries and lunch at a Cognac producer. The complete cost of the extension is $525.
Wine Lovers Tours are intended for people who don't normally like group tours. "We try to create an atmosphere of a family or group of friends traveling together'" says company President, Vin Marottoli. Over 80% of tour participants come back for other tours; the 'secret' is offering a well-organized tour that combines wine, food and culture at an all inclusive cost.
Vincent Marottoli, President of Wine Lovers Tours, has organized and led each of his tours for the past 30 years. He has a Ph.D. in French and is also fluent in Spanish and Italian.
Wine Lovers Tours is offering two distinct tours of Bordeaux. The first, from Tuesday May 15 through through Tuesday May 22, is based in the city of Bordeaux and will explore all the major regions: Médoc, St. Emilion, Graves, Sauternes and several of the minor regions as well as cultural visits including the seaside oystering town of Arcachon. This is a solid introduction and overview of the essentials of what constitutes Bordeaux wine.The tour cost is $3289 and includes 14 meals, 7 nights in a top hotel of Bordeaux, VIP visits and a private deluxe bus.
The second tour runs from Tuesday May 22 through Sunday May 27 and focuses on the Médoc, arguably the epicenter of Bordeaux. Daily visits to some of the great estates of the world will enable participants to have a deeper appreciation of why this area is so famous. The tour cost is $3699 and includes 10 meals, 5 nights in Pauillac and all visits.
The number of participants is limited and there is a discount for doing both tours. In addition there is an Early Bird discount of $150 for anyone who signs up prior to October 1, 2012.
An optional 2 night extension to Cognac is offered on May 13. It includes visits and tastings at distilleries and lunch at a Cognac producer. The complete cost of the extension is $525.
Wine Lovers Tours are intended for people who don't normally like group tours. "We try to create an atmosphere of a family or group of friends traveling together'" says company President, Vin Marottoli. Over 80% of tour participants come back for other tours; the 'secret' is offering a well-organized tour that combines wine, food and culture at an all inclusive cost.
Vincent Marottoli, President of Wine Lovers Tours, has organized and led each of his tours for the past 30 years. He has a Ph.D. in French and is also fluent in Spanish and Italian.
Thursday, September 15, 2011
Cincinnati McAlister's Deli Participates in Helping Hungry
WHO:
McAlister’s Deli
WHAT:
Greater Cincinnati McAlister’s locations will collect donations for Share Our Strength, a non-profit organization, to help them reach their goal to end childhood hunger in America Patrons who donate $1 will receive a sheet of five $1 coupons off McAlister’s entrees.
WHEN:
September 18 – 30, 2011
WHERE:
All Cincinnati McAlister’s Deli Restaurants
ADDITIONAL INFORMATION:
The Great American Dine Out is an initiative of the National Restaurant Association where once a year restaurants all over the nation come together to raise funds for Share Our Strength, which works to end childhood hunger in the United States. The Great American Dine Out seeks to motivate consumers to eat out in participating restaurants and help raise funds and awareness for Share Our Strength.
McAlister’s Deli
WHAT:
Greater Cincinnati McAlister’s locations will collect donations for Share Our Strength, a non-profit organization, to help them reach their goal to end childhood hunger in America Patrons who donate $1 will receive a sheet of five $1 coupons off McAlister’s entrees.
WHEN:
September 18 – 30, 2011
WHERE:
All Cincinnati McAlister’s Deli Restaurants
ADDITIONAL INFORMATION:
The Great American Dine Out is an initiative of the National Restaurant Association where once a year restaurants all over the nation come together to raise funds for Share Our Strength, which works to end childhood hunger in the United States. The Great American Dine Out seeks to motivate consumers to eat out in participating restaurants and help raise funds and awareness for Share Our Strength.
Unique cupcake meal
Get creative with cupcakes! New Cupcaque “Muffinmeals” puts cup-like holes in muffins or cupcakes making them easy to fill and decorate. Fits any brand, make or model pan; cup slides up or down and locks into place to make shallow or deeper holes. Muffinmeals make easy to think beyond sweet and make meals like pizza muffins, cheese bread stuffed with scrambled eggs, cornbread stuffed with chili or wheat bread stuffed with shrimp & crab Salad. See recipes and more at: www.cupcaqe.com
Wednesday, September 14, 2011
Family Dinners Just Got Tastier, Healthier & Easier--Food Network Star Robin Miller Announces New Cookbook and Event Tour
When dinnertime hits and everyone’s hungry, cooking a full meal can seem like a daunting task. In Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights a Week at 5:00 PM (Andrews McMeel Publishing, $29.99, November 1, 2011), Food Network star and experienced nutritionist Robin Miller shows us that busy cooks can make delicious, healthy, and quick meals from five or fewer ingredients.
This fall, Robin will participate in book-signings and cooking classes throughout the United States to launch her new book. The schedule is subject to change, please confirm information prior to publication.
CINCINNATI, OHIO
November 6, 2:00 pm
Joseph-Beth Booksellers - 2692 Madison Road, Cincinnati, OH 45208
513.396.8960 or www.josephbeth.com
ABOUT ROBIN TAKES 5
Whether you are cooking for one or are a busy parent feeding the whole family, Robin shows you how to prepare mouthwatering and simple recipes with few ingredients, and each with 500 calories or fewer. Using her background as a nutritionist, Robin includes nutritional information for every recipe. Her recipes are also sodium-conscious. Main dishes with less than 500 mg of sodium per serving and sides and desserts with less than 250 mg of sodium per serving are noted with a helpful icon.
The book’s 500 recipes range from soups, side dishes, and pizzas to hundreds of entrees, including Cashew-Crusted Chicken with Roasted Jalapeño-Mango Chutney, and Gruyère-Wrapped Steaks with Port Wine Glaze. She also includes 50 dessert recipes to satisfy a sweet tooth, such as Orange Marmalade Tart with Chocolate Covered Almonds. Robin also notes recipes that are great for entertaining and the holidays with a special icon.
With an arsenal of Robin’s best recipes, you will consider yourself armed for mealtime. The next time the clock strikes 5:00 pm, and you want both noshing and nourishment, check out Robin Takes 5.
ABOUT ROBIN MILLER
Robin Miller has been a food writer and nutritionist since 1990. She is the author of a best-selling
cookbook, Quick Fix Meals, and the star of the popular Food Network show Quick Fix Meals with Robin Miller. Robin’s recipes and nutrition features have appeared in media outlets including the TODAY show, The Early Show, Good Morning America, Live! with Regis & Kelly, Cooking Light, Health, Fitness, Fit Pregnancy, and Woman’s World. Robin has a master’s degree in food and nutrition from New York University. Robin also has a weekly blog, Robin’s Healthy Take, at www.foodnetwork.com/healthyeats.
This fall, Robin will participate in book-signings and cooking classes throughout the United States to launch her new book. The schedule is subject to change, please confirm information prior to publication.
CINCINNATI, OHIO
November 6, 2:00 pm
Joseph-Beth Booksellers - 2692 Madison Road, Cincinnati, OH 45208
513.396.8960 or www.josephbeth.com
ABOUT ROBIN TAKES 5
Whether you are cooking for one or are a busy parent feeding the whole family, Robin shows you how to prepare mouthwatering and simple recipes with few ingredients, and each with 500 calories or fewer. Using her background as a nutritionist, Robin includes nutritional information for every recipe. Her recipes are also sodium-conscious. Main dishes with less than 500 mg of sodium per serving and sides and desserts with less than 250 mg of sodium per serving are noted with a helpful icon.
The book’s 500 recipes range from soups, side dishes, and pizzas to hundreds of entrees, including Cashew-Crusted Chicken with Roasted Jalapeño-Mango Chutney, and Gruyère-Wrapped Steaks with Port Wine Glaze. She also includes 50 dessert recipes to satisfy a sweet tooth, such as Orange Marmalade Tart with Chocolate Covered Almonds. Robin also notes recipes that are great for entertaining and the holidays with a special icon.
With an arsenal of Robin’s best recipes, you will consider yourself armed for mealtime. The next time the clock strikes 5:00 pm, and you want both noshing and nourishment, check out Robin Takes 5.
ABOUT ROBIN MILLER
Robin Miller has been a food writer and nutritionist since 1990. She is the author of a best-selling
cookbook, Quick Fix Meals, and the star of the popular Food Network show Quick Fix Meals with Robin Miller. Robin’s recipes and nutrition features have appeared in media outlets including the TODAY show, The Early Show, Good Morning America, Live! with Regis & Kelly, Cooking Light, Health, Fitness, Fit Pregnancy, and Woman’s World. Robin has a master’s degree in food and nutrition from New York University. Robin also has a weekly blog, Robin’s Healthy Take, at www.foodnetwork.com/healthyeats.
BRIO to introduce new fall menu September 27
BRIO Tuscan Grille (BRIO) offers an abundance of savory new dishes on its new menu, debuting Tuesday, September 27 as well as fresh, original libations and world-class wines. BRIO is a BRAVO I BRIO Restaurant Group (NASDAQ: BBRG) concept.
BRIO’s new menu, beginning September 27, tempts guests with new dishes ranging from $ 9.95 - $17.95. Perfect for sharing, the Roasted Tomato & Ricotta Bruschetta boasts delicious Mozzarella, fresh basil and a balsamic drizzle. Blackened Shrimp & Chorizo Flatbread, with smoked Gouda, basil pesto, green onions, roasted pepper relish and fresh cilantro, is another appetizer sure to please at both lunch and dinner. For lunch, enjoy the Chicken & Wild Rice Orzo Salad, with tricolore lettuce, red and yellow peppers, green onions, cilantro, toasted almonds, cranberries, apples and dressed in a creamy lemon vinaigrette dressing. Also on the lunch and brunch menu, the Mediterranean Chicken Sandwich is a perfect combination of blackened chicken, sliced tomatoes, cucumber and red onion relish, Provolone and a light cucumber sauce served with wild rice orzo salad. The Grilled Chicken Spiedini, lemon rosemary skewers lightly breaded and served over wild rice orzo primavera, tossed with asparagus, zucchini peppers and thyme and topped with a tomato citrus pesto, are the perfect dinner choice.
BRIO’s seasonal wine features include Craggy Range Sauvignon Blanc in October, $11.25 per glass, Cataldi Madonna Montepulciano d’Abruzzo in November, $12.95 per glass and Bertani Valpolicella in December, offered for $10.95 per glass. The Apple Cider Martini, $7.25 a glass, and Hot Apple Cider with Rum, $5.95, are BRIO’s fall featured cocktails, available for a limited time!
BRIO introduces two new selections to its Martini list, offered weekly on Martini Night: Pomegranatini, Sobieski Raspberry Vodka, Pomegranate Liqueur and lime juice and Sparkling Raspberry Drop, Sobieski Raspberry Vodka, fresh mint and raspberries with a splash of soda. BRIO celebrates Martini Night every Wednesday with $5 Sobieski Martinis! The Martini Night menu offers BRIO classics such as the Flirtini, Lemontini, Razzberitini, Dirty Martini and Ultimate Cosmopolitan as well as unique libations sure to please any Martini enthusiast: Raspberry Truffle, Paradiso, Lemon Basil Crush and Chocolate Raspberry.
For a full menu, visit www.brioitalian.com.
BRIO’s new menu, beginning September 27, tempts guests with new dishes ranging from $ 9.95 - $17.95. Perfect for sharing, the Roasted Tomato & Ricotta Bruschetta boasts delicious Mozzarella, fresh basil and a balsamic drizzle. Blackened Shrimp & Chorizo Flatbread, with smoked Gouda, basil pesto, green onions, roasted pepper relish and fresh cilantro, is another appetizer sure to please at both lunch and dinner. For lunch, enjoy the Chicken & Wild Rice Orzo Salad, with tricolore lettuce, red and yellow peppers, green onions, cilantro, toasted almonds, cranberries, apples and dressed in a creamy lemon vinaigrette dressing. Also on the lunch and brunch menu, the Mediterranean Chicken Sandwich is a perfect combination of blackened chicken, sliced tomatoes, cucumber and red onion relish, Provolone and a light cucumber sauce served with wild rice orzo salad. The Grilled Chicken Spiedini, lemon rosemary skewers lightly breaded and served over wild rice orzo primavera, tossed with asparagus, zucchini peppers and thyme and topped with a tomato citrus pesto, are the perfect dinner choice.
BRIO’s seasonal wine features include Craggy Range Sauvignon Blanc in October, $11.25 per glass, Cataldi Madonna Montepulciano d’Abruzzo in November, $12.95 per glass and Bertani Valpolicella in December, offered for $10.95 per glass. The Apple Cider Martini, $7.25 a glass, and Hot Apple Cider with Rum, $5.95, are BRIO’s fall featured cocktails, available for a limited time!
BRIO introduces two new selections to its Martini list, offered weekly on Martini Night: Pomegranatini, Sobieski Raspberry Vodka, Pomegranate Liqueur and lime juice and Sparkling Raspberry Drop, Sobieski Raspberry Vodka, fresh mint and raspberries with a splash of soda. BRIO celebrates Martini Night every Wednesday with $5 Sobieski Martinis! The Martini Night menu offers BRIO classics such as the Flirtini, Lemontini, Razzberitini, Dirty Martini and Ultimate Cosmopolitan as well as unique libations sure to please any Martini enthusiast: Raspberry Truffle, Paradiso, Lemon Basil Crush and Chocolate Raspberry.
For a full menu, visit www.brioitalian.com.
Tuesday, September 13, 2011
Eat Local
Consumers, grocers and restaurateurs at all levels of our nation’s culinary food chain are heading to farmer’s markets, pick-your-own organic food farms, and otherwise utilizing community supported agriculture resources in droves. This as awareness escalates that high value, locally farmed food is good for our health, communities, local farmers and farmland; is economical (often less expensive than the grocery store), convenient, and fun to source; and that it tastes great. For these reasons and more, championing the local foods movement is University of Wisconsin-Stevens Point food and nutrition professor and registered dietitian Jasia Steinmetz, author the newly released title “Eat Local: Simples Steps to Enjoy Real, Healthy & Affordable Food” - a simple, step-by-step roadmap for improving diet and nutrition with local, sustainable and organic food choices (www.EatLocalSimpleSteps.com).
With the extraordinary amount of interest in local foods (see statistics below) comes an inevitable array of questions and even concerns amid a marketplace hungry for information and insight. Among other tasty tidbits, Steinmetz is available for interview and editorials on an array of timely and compelling “local food” topics also synergistic with her book and otherwise, including, but not limited to, the following:
Economics: budget savvy local food shopping tips that save money
Convenience: How purchasing local foods can be far more convenient than you think
Children’s Health: How locally grown foods can be integral in the fight against childhood obesity, while also better promoting family traditions
10 ways local foods promote health and wellness
Key benefits of local foods - health, economic, environmental, and otherwise
Myth-busting – debunking concerns and challenges regarding sourcing, procuring and preparing local foods
Step-by-step guidelines for finding and using local foods
Seasonal local food eating strategies
Local food cooking & preparation tips
Menu transformations: top tips for making holiday and other family dinners a bounty of fresh, healthy foods with local, sustainable food choices
The why's and how's of finding, purchasing, preserving and using local foods grown near your community
Ways to change and improve our “runaway food system” for future generations, such as supporting school gardens or farm-to-school programs and hunger projects, farmland protection, etc.
How to properly pick local produce and important questions to ask the farmer, grocer or other food purveyor
Just last month the U.S. Department of Agriculture revealed a whopping 17% annual growth for the U.S. farmer’s market trade, alone, with its 2011 report citing, “more farmers are marketing their products directly to consumers than ever before.” Findings also reveal that several states have experienced rapid farmer’s market growth since 2010, with some states realizing a staggering 46% growth rate in one-year alone. Agriculture Deputy Secretary Kathleen Merrigan underscores the implications and significance of this increase, noting, “The remarkable growth in farmers markets is an excellent indicator of the staying power of local and regional foods. These outlets provide economic benefits for producers to grow their businesses and also to communities by providing increased access to fresh fruits and vegetables and other foods. In short, they are a critical ingredient in our nation’s food system.”
Steinmetz notes, “The way we produce food today has radically changed, and we are increasingly becoming disconnected from our food supply. As well, resources such as soil and water are diminishing at alarming rates, compromising our future food supply. The good news is communities and citizens can partake in local foods and, in doing so, help reclaim control of our collective food system to make it safer and more dependable for ourselves and future generations.. My book, “Eat Local: Simples Steps to Enjoy Real, Healthy & Affordable Food,” is the first-of-its-kind, offering a simple, easy-to-follow, step-by-step guide on finding and purchasing local foods, which benefit our food system, bodies and budgets.”
Learn more about Steinmetz’s new book, “Eat Local: Simples Steps to Enjoy Real, Healthy & Affordable Food,” online at www.EatLocalSimpleSteps.com.
Find more information about the U.S. Department of Agriculture’s 2011 National Farmers Market Directory findings online at http://tinyurl.com/DOAFarmersMarket.
With the extraordinary amount of interest in local foods (see statistics below) comes an inevitable array of questions and even concerns amid a marketplace hungry for information and insight. Among other tasty tidbits, Steinmetz is available for interview and editorials on an array of timely and compelling “local food” topics also synergistic with her book and otherwise, including, but not limited to, the following:
Economics: budget savvy local food shopping tips that save money
Convenience: How purchasing local foods can be far more convenient than you think
Children’s Health: How locally grown foods can be integral in the fight against childhood obesity, while also better promoting family traditions
10 ways local foods promote health and wellness
Key benefits of local foods - health, economic, environmental, and otherwise
Myth-busting – debunking concerns and challenges regarding sourcing, procuring and preparing local foods
Step-by-step guidelines for finding and using local foods
Seasonal local food eating strategies
Local food cooking & preparation tips
Menu transformations: top tips for making holiday and other family dinners a bounty of fresh, healthy foods with local, sustainable food choices
The why's and how's of finding, purchasing, preserving and using local foods grown near your community
Ways to change and improve our “runaway food system” for future generations, such as supporting school gardens or farm-to-school programs and hunger projects, farmland protection, etc.
How to properly pick local produce and important questions to ask the farmer, grocer or other food purveyor
Just last month the U.S. Department of Agriculture revealed a whopping 17% annual growth for the U.S. farmer’s market trade, alone, with its 2011 report citing, “more farmers are marketing their products directly to consumers than ever before.” Findings also reveal that several states have experienced rapid farmer’s market growth since 2010, with some states realizing a staggering 46% growth rate in one-year alone. Agriculture Deputy Secretary Kathleen Merrigan underscores the implications and significance of this increase, noting, “The remarkable growth in farmers markets is an excellent indicator of the staying power of local and regional foods. These outlets provide economic benefits for producers to grow their businesses and also to communities by providing increased access to fresh fruits and vegetables and other foods. In short, they are a critical ingredient in our nation’s food system.”
Steinmetz notes, “The way we produce food today has radically changed, and we are increasingly becoming disconnected from our food supply. As well, resources such as soil and water are diminishing at alarming rates, compromising our future food supply. The good news is communities and citizens can partake in local foods and, in doing so, help reclaim control of our collective food system to make it safer and more dependable for ourselves and future generations.. My book, “Eat Local: Simples Steps to Enjoy Real, Healthy & Affordable Food,” is the first-of-its-kind, offering a simple, easy-to-follow, step-by-step guide on finding and purchasing local foods, which benefit our food system, bodies and budgets.”
Learn more about Steinmetz’s new book, “Eat Local: Simples Steps to Enjoy Real, Healthy & Affordable Food,” online at www.EatLocalSimpleSteps.com.
Find more information about the U.S. Department of Agriculture’s 2011 National Farmers Market Directory findings online at http://tinyurl.com/DOAFarmersMarket.
Monday, September 12, 2011
Buca di Beppo Launches Mid-Day Lunch
Buca di Beppo Italian Restaurants is pleased to introduce its new Mid-Day Lunch. Available at participating locations, Buca di Beppo now offers more than twenty different combinations of soup, salads, sandwiches and lunch entrees, Monday through Friday from 11 a.m. to 3 p.m. with prices starting from $6.99.
Each Mid-Day Lunch combination promises great value consisting of two courses including salad. Entrees are divided into tiers ranging from “Classics” such as Spaghetti with Marinara, everyone’s “Favorites” the Baked Ziti to “Signatures” like the Chicken Limone with a side of pasta.
For a new twist on an old favorite Buca is introducing Italian Melts as part of its Mid-Day Lunch program. The Chicken Florentine Melt features tender slices of chicken in a flavorful mixture of Parmesan, Mozzarella and Provolone cheeses with spinach, tomatoes and lots of garlic, melted on top of signature toasted garlic bread. For a lighter option the Mozzarella Caprese Italian Melt starts with the signature toasted garlic bread piled high with vine-ripened tomatoes and fresh mozzarella, then drizzled with basil olive oil and topped with fresh basil.
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 décor 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.
Each Mid-Day Lunch combination promises great value consisting of two courses including salad. Entrees are divided into tiers ranging from “Classics” such as Spaghetti with Marinara, everyone’s “Favorites” the Baked Ziti to “Signatures” like the Chicken Limone with a side of pasta.
For a new twist on an old favorite Buca is introducing Italian Melts as part of its Mid-Day Lunch program. The Chicken Florentine Melt features tender slices of chicken in a flavorful mixture of Parmesan, Mozzarella and Provolone cheeses with spinach, tomatoes and lots of garlic, melted on top of signature toasted garlic bread. For a lighter option the Mozzarella Caprese Italian Melt starts with the signature toasted garlic bread piled high with vine-ripened tomatoes and fresh mozzarella, then drizzled with basil olive oil and topped with fresh basil.
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 décor 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.
Thursday, September 8, 2011
New Varieties in Winona Pure 100% Natural Spray Cooking Oils
With the success of the original three flavors of Winona Pure cooking sprays, Winona Foods has added an additional five varieties: Butter Flavored Canola Oil, Lemon Butter Flavored Canola Oil, Garlic Butter Flavored Canola Oil, Balsamic & Olive Oil, and Popcorn Butter Flavored Canola Oil.
These five new flavors join the original three—100% Canola Oil, 100% Olive Oil, and 100% Sunflower Oil—for a total of eight varieties of All-Natural Spray Cooking Oils. Winona Pure is known for being all-natural, with no additives. Even the packaging is specially designed for maximum freshness and flavor without sacrificing convenience.
“The food revolution is thriving,” says David Meyer, Vice President of Winona Foods, “and Winona Pure is meeting consumers right at home with creative and inspiring flavors of spray oils that make any home cook feel like an Iron Chef.”
And now, with the addition of these new flavors, Winona Pure cooking oil can be used to make all your cooking more healthful, convenient, and satisfying. From grilling and frying to pastas and salads, all of them can be enhanced with Winona Pure’s flavorful and healthy cooking oils.
The secret is in the Winona Pure bottles themselves, which provide the convenience of a spray bottle without aerosols, alcohol, and silicone. Pure freshness, pure flavor. Winona Foods is proud to offer cooking oils that appeal to both health-conscious and eco-conscious consumers.
How it Works: Winona Pure uses vacuum technology to create easy-to-use packaging that provides a fine, even spray without the use of propellants, while featuring an opaque bottle that protects the contents from contaminants and light. Additionally, the spray nozzle is designed for variable distribution. Press gently to dribble oil from the nozzle, press harder for an even mist.
The Benefits: Winona Pure is formulated without additives and chemicals, and has only one ingredient: the oil itself. Winona Pure appeals to any health-conscious consumer interested in a heart-healthy diet. Furthermore, because Winona Pure doesn’t use any aerosols and doesn’t have contents under pressure, the packaging is 100% recyclable, and uses less material overall, reflecting Winona Foods commitment to being Earth-friendly.
For more information, to order online, or locate retail outlets near you, visit www.WinonaPure.com, or call 920-662-2184.
These five new flavors join the original three—100% Canola Oil, 100% Olive Oil, and 100% Sunflower Oil—for a total of eight varieties of All-Natural Spray Cooking Oils. Winona Pure is known for being all-natural, with no additives. Even the packaging is specially designed for maximum freshness and flavor without sacrificing convenience.
“The food revolution is thriving,” says David Meyer, Vice President of Winona Foods, “and Winona Pure is meeting consumers right at home with creative and inspiring flavors of spray oils that make any home cook feel like an Iron Chef.”
And now, with the addition of these new flavors, Winona Pure cooking oil can be used to make all your cooking more healthful, convenient, and satisfying. From grilling and frying to pastas and salads, all of them can be enhanced with Winona Pure’s flavorful and healthy cooking oils.
The secret is in the Winona Pure bottles themselves, which provide the convenience of a spray bottle without aerosols, alcohol, and silicone. Pure freshness, pure flavor. Winona Foods is proud to offer cooking oils that appeal to both health-conscious and eco-conscious consumers.
How it Works: Winona Pure uses vacuum technology to create easy-to-use packaging that provides a fine, even spray without the use of propellants, while featuring an opaque bottle that protects the contents from contaminants and light. Additionally, the spray nozzle is designed for variable distribution. Press gently to dribble oil from the nozzle, press harder for an even mist.
The Benefits: Winona Pure is formulated without additives and chemicals, and has only one ingredient: the oil itself. Winona Pure appeals to any health-conscious consumer interested in a heart-healthy diet. Furthermore, because Winona Pure doesn’t use any aerosols and doesn’t have contents under pressure, the packaging is 100% recyclable, and uses less material overall, reflecting Winona Foods commitment to being Earth-friendly.
For more information, to order online, or locate retail outlets near you, visit www.WinonaPure.com, or call 920-662-2184.
Local Chef Jimmy Gibson - menu at Launch 435 Elm Street downtown
Chef Jimmy Gibson has created a special menu to be served in Launch, the lower level of Lunar Nightclub at 435 Elm Street, downtown Cincinnati (the corner of 5th and Elm). The menu will be available this month and will include signature hot dogs, sliders and macaroni and cheese dishes incorporated to accommodate a growing demand from Launch sports fans, happy hour and corporate special event guests for food.
The hot dogs will be100% beef made by Nathan’s of Brooklyn, New York, while the Mets and special chicken dog will be custom made by Avril-Bleh Meats of Cincinnati. The menu’s “Swag the Dogs” section includes The Picnic Chicken Dog, a special BBQ chicken-flavored hot dog topped with sweet corn relish, pickled watermelon and Sriracha honey mustard. Gibson refers to it as a “picnic blanket on bun.” The Cincinnati Style is a Nathan’s hot dog wrapped in spaghetti with his homemade chili, cheddar cheese, Bock beer mustard, onions and a side of oyster crackers. “The Cincinnati Style gives guests, especially those near Launch in the hotel district, a taste of Cincinnati with a ‘three-way chili’ paired with a hot dog on a bun,” said Gibson. The Pork-Upine is an Avril’s mettwurst combined with Thai Peanut Sauce, Thai bird chilies, pretzel stick quills and promises to pack a spicy punch.
The macaroni and cheese menu items will be a far departure from the typical fare found in most sports bars in the city with dishes like the Hot Sloppy Mess: Gibson’s signature macaroni and cheese blended with chili, mettwurst, applewood smoked bacon, cheddar cheese, American cheese and a crust of Durkee’s onion rings and Doritos. The Hillbilly Hawaiian will include his signature macaroni and cheese with caramelized Spam, pineapple, cornbread-Doritos crust and a side of Ranch dressing. For those less adventurous types, the Launch menu will offer his Classic Mac & Cheese which will incorporate four imported cheeses and a creamy, cheesy, bubbly Panko Crumb Crust.
There will also be a variety of sliders to choose from including Bill’s Barge Blast Sliders, named after their successful reception at a 2011 Riverfest Barge party this month. It is an all-beef slider patty on King’s Hawaiian bread bun, topped with applewood smoked bacon and tomato jam, Maytag bleu cheese and arugula. The Beir Goggles is an ode to all things German with an all-beef patty paired with sliced mettwurst, bock mustard, pickles and pretzels.
“Just a few blocks from the stadiums, Launch has 3,000 square ft. and nine LED 42-inch flat screens; people often confuse the venue with Lunar when in fact it’s actually a great modern sports bar lounge on its own throughout the week - I tried to keep this demographic in mind when designing this particular menu,” said Gibson. “Also, instead of naming menu items after sports players and jargon, we put our own twist on it by putting all the attention on the food”
Gibson has been keeping busy with his well-received QBG menu (fb-cincy.com/qbg/) at FB’s at 126 W. 6th Street with a unique “Food Fashion Show” event unveiling 5 to 6 new fall seasonal dishes on the QBG menu by way of New View models during FB’s two-year anniversary party, September 17th . He is also preparing for his impending restaurant opening this fall in the old Wah Mee space adjacent to Launch and Lunar on Elm Street.
The hot dogs will be100% beef made by Nathan’s of Brooklyn, New York, while the Mets and special chicken dog will be custom made by Avril-Bleh Meats of Cincinnati. The menu’s “Swag the Dogs” section includes The Picnic Chicken Dog, a special BBQ chicken-flavored hot dog topped with sweet corn relish, pickled watermelon and Sriracha honey mustard. Gibson refers to it as a “picnic blanket on bun.” The Cincinnati Style is a Nathan’s hot dog wrapped in spaghetti with his homemade chili, cheddar cheese, Bock beer mustard, onions and a side of oyster crackers. “The Cincinnati Style gives guests, especially those near Launch in the hotel district, a taste of Cincinnati with a ‘three-way chili’ paired with a hot dog on a bun,” said Gibson. The Pork-Upine is an Avril’s mettwurst combined with Thai Peanut Sauce, Thai bird chilies, pretzel stick quills and promises to pack a spicy punch.
The macaroni and cheese menu items will be a far departure from the typical fare found in most sports bars in the city with dishes like the Hot Sloppy Mess: Gibson’s signature macaroni and cheese blended with chili, mettwurst, applewood smoked bacon, cheddar cheese, American cheese and a crust of Durkee’s onion rings and Doritos. The Hillbilly Hawaiian will include his signature macaroni and cheese with caramelized Spam, pineapple, cornbread-Doritos crust and a side of Ranch dressing. For those less adventurous types, the Launch menu will offer his Classic Mac & Cheese which will incorporate four imported cheeses and a creamy, cheesy, bubbly Panko Crumb Crust.
There will also be a variety of sliders to choose from including Bill’s Barge Blast Sliders, named after their successful reception at a 2011 Riverfest Barge party this month. It is an all-beef slider patty on King’s Hawaiian bread bun, topped with applewood smoked bacon and tomato jam, Maytag bleu cheese and arugula. The Beir Goggles is an ode to all things German with an all-beef patty paired with sliced mettwurst, bock mustard, pickles and pretzels.
“Just a few blocks from the stadiums, Launch has 3,000 square ft. and nine LED 42-inch flat screens; people often confuse the venue with Lunar when in fact it’s actually a great modern sports bar lounge on its own throughout the week - I tried to keep this demographic in mind when designing this particular menu,” said Gibson. “Also, instead of naming menu items after sports players and jargon, we put our own twist on it by putting all the attention on the food”
Gibson has been keeping busy with his well-received QBG menu (fb-cincy.com/qbg/) at FB’s at 126 W. 6th Street with a unique “Food Fashion Show” event unveiling 5 to 6 new fall seasonal dishes on the QBG menu by way of New View models during FB’s two-year anniversary party, September 17th . He is also preparing for his impending restaurant opening this fall in the old Wah Mee space adjacent to Launch and Lunar on Elm Street.
FOOD & WINE TRAILS announces their 2012 Wine-at-Sea Series
FOOD & WINE TRAILS has announced its 2012 wine-cruise season, with 20 wineries from around the United States and Europe hosting educational cruises for friends and fans.
"These wine cruises offer great value, as they are half the price of a comparable land-based wine tour," according to Larry Martin, the company's president. Martin also points out that a wine cruise offers more activity options, making it attractive to both the enthusiast and the non-enthusiast. Travelers can choose to further their wine-knowledge or spend time shopping, sightseeing or lying around the pool. They also gain access to people and places not normally available to the tourist, which is something everyone enjoys.
All FOOD & WINE TRAILS cruises are hosted by nationally recognized winemakers or winery owners and most include free-airfare as well as private-to-the-group parties, tastings, special dinners, visits to top wine estates, plus prepaid gratuities and shipboard credits. All offer the convenience of not having to pack and unpack and the fun and conviviality of traveling with a group of like-minded people.
The 2012 winery line-up includes some of Napa Valley's most prestigious brands including Joseph Phelps, Pahlmeyer and Robert Mondavi wineries, as well as wineries from other appellations around California, Oregon, Maryland, New York and Spain. The series will first visit New Zealand and Australia next February, with spring and summer arrivals to Italy, Portugal, France, Spain, Morocco, the Canary Islands and Alaska on Regent Seven Seas Cruises, Oceania Cruises and Holland America Line. Prices start at $1,449 per person.
About Food & Wine Trails: FOOD & WINE TRAILS is America's oldest and largest wine-travel company, hosting its first wine cruise in 1989 and now handling over 3,000 food and wine lovers a year. FOOD & WINE TRAILS is the educational tour division of the HMS TRAVEL GROUP, a 25-year old company based in Santa Rosa, California that has designed travel programs for such culinary icons as Julia Child, Jacques Pepin, and most of America's top food magazines and wineries. Larry Martin, the president of FOOD & WINE TRAILS, is a wine collector, vegetable gardener and the Northern California Regional Governor for Slow Food, an international food advocacy organization. The editors of CONDE NAST TRAVELER have chosen Martin for the past three consecutive years as "The Worlds Top Wine Travel Specialist" 2008, 2009 and 2010.
"These wine cruises offer great value, as they are half the price of a comparable land-based wine tour," according to Larry Martin, the company's president. Martin also points out that a wine cruise offers more activity options, making it attractive to both the enthusiast and the non-enthusiast. Travelers can choose to further their wine-knowledge or spend time shopping, sightseeing or lying around the pool. They also gain access to people and places not normally available to the tourist, which is something everyone enjoys.
All FOOD & WINE TRAILS cruises are hosted by nationally recognized winemakers or winery owners and most include free-airfare as well as private-to-the-group parties, tastings, special dinners, visits to top wine estates, plus prepaid gratuities and shipboard credits. All offer the convenience of not having to pack and unpack and the fun and conviviality of traveling with a group of like-minded people.
The 2012 winery line-up includes some of Napa Valley's most prestigious brands including Joseph Phelps, Pahlmeyer and Robert Mondavi wineries, as well as wineries from other appellations around California, Oregon, Maryland, New York and Spain. The series will first visit New Zealand and Australia next February, with spring and summer arrivals to Italy, Portugal, France, Spain, Morocco, the Canary Islands and Alaska on Regent Seven Seas Cruises, Oceania Cruises and Holland America Line. Prices start at $1,449 per person.
About Food & Wine Trails: FOOD & WINE TRAILS is America's oldest and largest wine-travel company, hosting its first wine cruise in 1989 and now handling over 3,000 food and wine lovers a year. FOOD & WINE TRAILS is the educational tour division of the HMS TRAVEL GROUP, a 25-year old company based in Santa Rosa, California that has designed travel programs for such culinary icons as Julia Child, Jacques Pepin, and most of America's top food magazines and wineries. Larry Martin, the president of FOOD & WINE TRAILS, is a wine collector, vegetable gardener and the Northern California Regional Governor for Slow Food, an international food advocacy organization. The editors of CONDE NAST TRAVELER have chosen Martin for the past three consecutive years as "The Worlds Top Wine Travel Specialist" 2008, 2009 and 2010.
"Spirited" Holiday Gifts from Glenfiddich, Balvenie, and Reyka Vodka
This holiday season, consider William Grant & Sons spirits. This independent family owned distillery boasts a hefty portfolio of super premium brands that is sure to satisfy anyone on your gift giving list. Liquor is undeniably the best present for any holiday hostess, and a delicious cocktail will get even the Grinchiest party guest in the holiday “spirit.”
For discerning dads, or that quirky uncle, The Balvenie Caribbean Cask is an award-winning marque of fine craftsmanship that is sure to please, with its unusual toffee nose and fruity character. The Glenfiddich 15 Year Old Solera Reserve—with its honey, rum, and funky banana notes—is also a surprising and unconventional choice.
For purists, it’s Reyka Vodka all the way This Icelandic vodka recently won top honors at the International Wine & Spirits Competition for its crystal-clear purity and smoothness, and has fast become the darling of the vodka world. For the eccentrics, it’s Reyka yet again—but this time with a side of bitters. We recommend Brooklyn Hemispherical, which even created special Icelandic Bitters for Reyka using the country’s native thyme and Arctic moss.
And finally for moms and sophisticates, the classic Glenfiddich 12 Year Old is attractively priced and known for its alluring crisp pear and apple notes. It works wonderfully in delicious Single Malt Cocktails as well.
For discerning dads, or that quirky uncle, The Balvenie Caribbean Cask is an award-winning marque of fine craftsmanship that is sure to please, with its unusual toffee nose and fruity character. The Glenfiddich 15 Year Old Solera Reserve—with its honey, rum, and funky banana notes—is also a surprising and unconventional choice.
For purists, it’s Reyka Vodka all the way This Icelandic vodka recently won top honors at the International Wine & Spirits Competition for its crystal-clear purity and smoothness, and has fast become the darling of the vodka world. For the eccentrics, it’s Reyka yet again—but this time with a side of bitters. We recommend Brooklyn Hemispherical, which even created special Icelandic Bitters for Reyka using the country’s native thyme and Arctic moss.
And finally for moms and sophisticates, the classic Glenfiddich 12 Year Old is attractively priced and known for its alluring crisp pear and apple notes. It works wonderfully in delicious Single Malt Cocktails as well.
Wednesday, September 7, 2011
Two Seasoned Chefs Join Millennium Biltmore Hotel, Los Angeles
Bringing new culinary flair to one of downtown Los Angeles’ most historic hotels, the Millennium Biltmore Hotel, is pleased to welcome two new chefs to their culinary team. Thomas Ryan has just joined as executive chef and Jonathan Shin joins the staff at the helm of the hotel’s longstanding sushi spot, Sai Sai Restaurant.
Overseeing a culinary operation that encompasses banquets, four bars and restaurants and room service, Chef Ryan’s approach aims to elevate the stylish Biltmore banquet facilities’ menus and services to a true American classic cuisine hearkening back to its earliest days when food was locally-sourced, seasonal and fresh to create inspired and elegantly-presented cuisine.
Ryan’s love of cooking stems from childhood, but unlike many chefs, not from his mother, who did not cook. Instead he became the family chef by necessity, and as his family spent summers in Billings, New York – just down the road from the Culinary Institute of America – his skills and passion for the kitchen grew over time until he finally enrolled himself in prestigious school.
Ryan’s experience spans more than two decades and includes service as executive chef and opening team member with The Ritz-Carlton Hotel Company, two invitations to cook at the famed James Beard House in New York as a guest chef, and, as president and corporate chef of Restaurant & Hospitality Consultants, Las Vegas, leading a team of top professionals in the development and opening of restaurants. Most recently he served as executive chef for The Resort at Pelican Hill in Newport Beach and Montage Hotels in Deer Valley, Utah.
Ryan is a graduate of the Culinary Institute of America, Hyde Park, New York and is working toward becoming a Certified Executive Chef (CEC) with the American Culinary Federation. Further training from noted culinary programs includes the Culinary Olympics in Frankfurt, Germany and wine training with sommeliers at the Ritz-Carlton Hotel Company. He has participated in six annual Food & Wine Classics in Aspen, CO and is a member of COPIA, the American Center for Wine, Food and the Arts.
Family also inspired Chef Jon Shin, whose father, a native of Japan, has been a sushi chef himself for over 20 years; consequently Shin grew up eating traditional Japanese food and over time developed a love for the craft himself.
A graduate of the California School of Culinary Arts’ Le Cordon Bleu program in Pasadena, CA, Shin has worked with a diverse range of kitchen experiences, including event catering and training culinary students at the Summer Art Academy. He spent the last three years at West Hollywood’s exclusive Nobu Restaurant, where he worked in virtually all culinary capacities, including the pastry department. His vision for Sai Sai focuses on highlighting the freshest ingredients possible, as well as integrating the sensory concept of “kokumi,” which infuses texture and flavor for the ultimate tasting experience.
“I look forward to bringing traditional Japanese food with a modern twist to Sai Sai,” says Shin.
For more information about the Millennium Biltmore, Los Angeles, visit www.millenniumhotels.com.
Overseeing a culinary operation that encompasses banquets, four bars and restaurants and room service, Chef Ryan’s approach aims to elevate the stylish Biltmore banquet facilities’ menus and services to a true American classic cuisine hearkening back to its earliest days when food was locally-sourced, seasonal and fresh to create inspired and elegantly-presented cuisine.
Ryan’s love of cooking stems from childhood, but unlike many chefs, not from his mother, who did not cook. Instead he became the family chef by necessity, and as his family spent summers in Billings, New York – just down the road from the Culinary Institute of America – his skills and passion for the kitchen grew over time until he finally enrolled himself in prestigious school.
Ryan’s experience spans more than two decades and includes service as executive chef and opening team member with The Ritz-Carlton Hotel Company, two invitations to cook at the famed James Beard House in New York as a guest chef, and, as president and corporate chef of Restaurant & Hospitality Consultants, Las Vegas, leading a team of top professionals in the development and opening of restaurants. Most recently he served as executive chef for The Resort at Pelican Hill in Newport Beach and Montage Hotels in Deer Valley, Utah.
Ryan is a graduate of the Culinary Institute of America, Hyde Park, New York and is working toward becoming a Certified Executive Chef (CEC) with the American Culinary Federation. Further training from noted culinary programs includes the Culinary Olympics in Frankfurt, Germany and wine training with sommeliers at the Ritz-Carlton Hotel Company. He has participated in six annual Food & Wine Classics in Aspen, CO and is a member of COPIA, the American Center for Wine, Food and the Arts.
Family also inspired Chef Jon Shin, whose father, a native of Japan, has been a sushi chef himself for over 20 years; consequently Shin grew up eating traditional Japanese food and over time developed a love for the craft himself.
A graduate of the California School of Culinary Arts’ Le Cordon Bleu program in Pasadena, CA, Shin has worked with a diverse range of kitchen experiences, including event catering and training culinary students at the Summer Art Academy. He spent the last three years at West Hollywood’s exclusive Nobu Restaurant, where he worked in virtually all culinary capacities, including the pastry department. His vision for Sai Sai focuses on highlighting the freshest ingredients possible, as well as integrating the sensory concept of “kokumi,” which infuses texture and flavor for the ultimate tasting experience.
“I look forward to bringing traditional Japanese food with a modern twist to Sai Sai,” says Shin.
For more information about the Millennium Biltmore, Los Angeles, visit www.millenniumhotels.com.
Celebrate National Pasta Month and World Pasta Day this October! Radicchio & Pasta – The Perfect Pairing
Royal Rose Radicchio of Salinas , Calif. is celebrating National Pasta Month this October and World Pasta Day on October 26th with special recipes for you to celebrate the perfect pairing of pasta and radicchio.
According to the National Pasta Association, there are 10 ways to celebrate National Pasta Month all October long!
1. Learn to cook perfect pasta.
2. Take a fellow pasta lover to lunch at your favorite pasta restaurant.
3. Plan a Columbus Day pasta party. Serve appetizers, entrees, salads, and desserts - all made with pasta for your guests to "discover." You can even use pasta shapes to create decorations for the party.
4. Plan to celebrate United Nations Day (October 24) by serving your family and friends an international pasta menu or a combination platter with samples of ethnic pasta favorites.
5. Fight the October chills with a big bowl of pasta soup.
6. Prepare a pasta salad for your next tailgate party. Pasta provides the energy you'll need to root your team on to victory.
7. Return to comfort foods such as macaroni and cheese, spaghetti and meatballs and lasagna.
8. Master the art of substitution. Try a new shape in some of your favorite pasta dishes. For instance, use radiatore or spirals for a new twist on macaroni and cheese, or try bow ties in your favorite pasta salad for an elegant new appearance.
9. Become a pasta prodigy by vowing to add at least one new pasta shape a month to your pasta repertoire.
10. Play around with pasta - WITHOUT a recipe. Improvise by grabbing some spices and anything else you have in your refrigerator or pantry and let your imagination run wild!
According to Royal Rose Radicchio, the best way to celebrate is to use radicchio in your pasta creations.
Pasta with Radicchio and Bacon
Serves 4
Ingredients
8 to 10 strips lean bacon, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
1 large head Royal Rose radicchio (soaked in cold water for 15 minutes and coarsely chopped)
3 cloves garlic, finely chopped
12 ounces dried pasta, such as penne or fusilli
1/2 cup Italian parsley leaves
Salt and pepper to taste
Methods/steps
In a large skillet on medium heat, cook the bacon until crisp. Drain on paper towels, reserving 1 tablespoon of drippings in the skillet. Add the olive oil. On medium heat, saute the chopped radicchio in the olive oil together with the garlic until thoroughly cooked. Meanwhile, boil 5 quarts of salted water and cook the pasta according to package directions. Drain and toss the pasta in the pan with the radicchio, adding the bacon, Italian parsley, salt and pepper.
According to the National Pasta Association, there are 10 ways to celebrate National Pasta Month all October long!
1. Learn to cook perfect pasta.
2. Take a fellow pasta lover to lunch at your favorite pasta restaurant.
3. Plan a Columbus Day pasta party. Serve appetizers, entrees, salads, and desserts - all made with pasta for your guests to "discover." You can even use pasta shapes to create decorations for the party.
4. Plan to celebrate United Nations Day (October 24) by serving your family and friends an international pasta menu or a combination platter with samples of ethnic pasta favorites.
5. Fight the October chills with a big bowl of pasta soup.
6. Prepare a pasta salad for your next tailgate party. Pasta provides the energy you'll need to root your team on to victory.
7. Return to comfort foods such as macaroni and cheese, spaghetti and meatballs and lasagna.
8. Master the art of substitution. Try a new shape in some of your favorite pasta dishes. For instance, use radiatore or spirals for a new twist on macaroni and cheese, or try bow ties in your favorite pasta salad for an elegant new appearance.
9. Become a pasta prodigy by vowing to add at least one new pasta shape a month to your pasta repertoire.
10. Play around with pasta - WITHOUT a recipe. Improvise by grabbing some spices and anything else you have in your refrigerator or pantry and let your imagination run wild!
According to Royal Rose Radicchio, the best way to celebrate is to use radicchio in your pasta creations.
Pasta with Radicchio and Bacon
Serves 4
Ingredients
8 to 10 strips lean bacon, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
1 large head Royal Rose radicchio (soaked in cold water for 15 minutes and coarsely chopped)
3 cloves garlic, finely chopped
12 ounces dried pasta, such as penne or fusilli
1/2 cup Italian parsley leaves
Salt and pepper to taste
Methods/steps
In a large skillet on medium heat, cook the bacon until crisp. Drain on paper towels, reserving 1 tablespoon of drippings in the skillet. Add the olive oil. On medium heat, saute the chopped radicchio in the olive oil together with the garlic until thoroughly cooked. Meanwhile, boil 5 quarts of salted water and cook the pasta according to package directions. Drain and toss the pasta in the pan with the radicchio, adding the bacon, Italian parsley, salt and pepper.
Claddagh Irish Pubs introduces new website and Dublin tripgiveaway!
St. Patty's Day may be a little more than six months away, but Irish-owned pub chain Claddagh Irish Pubs has plenty of reasons to celebrate the approaching "Halfway to St. Patty's Day" holiday. The Irish-owned pub chain is launching a new website to house menus, information, images and activities taking place in each of its 15 pub locations across the Midwest.
Getting guests and fans into the spirit of celebration, Claddagh Irish Pubs will be giving away a trip for two to Dublin, Ireland, to celebrate St. Patrick's Day 2012, and will host mini-celebrations on September 17 - "Halfway to St. Patty's Day" - at each pub location. To enter, guests just need to visit the new www.claddaghirishpubs.com and complete a limerick and e-mail registration, and must be present at their local Claddagh Irish Pub on September 17 at 7:00 p.m. when the winner is announced.
"The hallmark of Irish hospitality is creating a welcoming environment of celebration, whether you're dining with family, hosting a party or grabbing a pint with a friend - it's what the Irish call 'craic,'" says Ciaran Dunne, director of operations and development for Claddagh Irish Pubs. "It's that spirit that we want all of guests to experience each time they set foot in our pub, and we'd love to bring it to life even more by giving them to fully experience it in Ireland."
At Claddagh's "Halfway to St. Patty's Day" celebration on September 17, fans can visit their local Claddagh Irish Pubs to gather with friends and neighbors to enjoy food and drink in the spirit of traditional Irish hospitality. The pubs will be offering their signature fare and guests can choose from Claddagh's extensive beer list, including many Irish staples and Midwest favorites such as Guinness, Bass, Bell's Oberon, Carlsberg, Murphy's Stout, Magners, König-Ludwig, Kilkenny, and Old Speckled Hen, and Kentucky Bourbon Barrel Ale.
Winner of the contest will receive two round-trip tickets to Dublin in March 2012, hotel accommodations for Thursday, March 15, to Sunday, March 18. The trip also includes a visit to the Guinness Brewery in Dublin, and hospitality at the St. Patrick's Day Parade in Dublin, provided by Guinness. To learn more about Claddagh Irish Pubs, view images of the pub locations and menu items, or to view a calendar of pub events, visit www.claddaghirishpubs.com.
Getting guests and fans into the spirit of celebration, Claddagh Irish Pubs will be giving away a trip for two to Dublin, Ireland, to celebrate St. Patrick's Day 2012, and will host mini-celebrations on September 17 - "Halfway to St. Patty's Day" - at each pub location. To enter, guests just need to visit the new www.claddaghirishpubs.com and complete a limerick and e-mail registration, and must be present at their local Claddagh Irish Pub on September 17 at 7:00 p.m. when the winner is announced.
"The hallmark of Irish hospitality is creating a welcoming environment of celebration, whether you're dining with family, hosting a party or grabbing a pint with a friend - it's what the Irish call 'craic,'" says Ciaran Dunne, director of operations and development for Claddagh Irish Pubs. "It's that spirit that we want all of guests to experience each time they set foot in our pub, and we'd love to bring it to life even more by giving them to fully experience it in Ireland."
At Claddagh's "Halfway to St. Patty's Day" celebration on September 17, fans can visit their local Claddagh Irish Pubs to gather with friends and neighbors to enjoy food and drink in the spirit of traditional Irish hospitality. The pubs will be offering their signature fare and guests can choose from Claddagh's extensive beer list, including many Irish staples and Midwest favorites such as Guinness, Bass, Bell's Oberon, Carlsberg, Murphy's Stout, Magners, König-Ludwig, Kilkenny, and Old Speckled Hen, and Kentucky Bourbon Barrel Ale.
Winner of the contest will receive two round-trip tickets to Dublin in March 2012, hotel accommodations for Thursday, March 15, to Sunday, March 18. The trip also includes a visit to the Guinness Brewery in Dublin, and hospitality at the St. Patrick's Day Parade in Dublin, provided by Guinness. To learn more about Claddagh Irish Pubs, view images of the pub locations and menu items, or to view a calendar of pub events, visit www.claddaghirishpubs.com.
Tuesday, September 6, 2011
Naked® Juice Blends Up New Smoothies That Cut Down Calories
Naked's 100 Percent Juice Smoothies With Coconut Water Keep The Delicious Taste But Lose Some Of The Calories
Naked® Juice has done it again with its artful blend and created two new reduced calorie smoothies to add to the pack: Reduced Calorie Lychee and Reduced Calorie Citrus Lemongrass. The unique combinations of 100-percent bare-naked ingredients blend together into bottles of goodness that are sure to keep taste buds happy and your conscious guilt-free.
A reduced calorie smoothie doesn't have to mean watery, tasteless and packed with artificial sweeteners-it can be full of flavor and satisfying. And Naked has proved it once again. By blending smoothies with coconut water, Naked Juice has reduced calories by 35% while keeping the delicious taste and nutritional value you'd expect from a smoothie loaded with only high-quality, bare-naked ingredients.
Besides being nutritious and delicious, Naked Juice Reduced Calorie Lychee and Citrus Lemongrass smoothies make getting your daily dose of fruit easy as well-we all know it's hard to pop a lychee and a piece of mango in your mouth when you're on the run. Lychee and Citrus Lemongrass join Tropical and Peach Guava in the Naked Juice Reduced Calorie Smoothie line-up.
"Our reduced calorie smoothies have been a hit since they first launched in early 2010," said Brad Armistead, Director of Marketing, Naked Juice. "We wanted to give our fans more options when it came to flavor, so we've been blending away and are excited to unveil these unique combinations!"
Naked's Reduced Calorie smoothies are perfect for a refreshing boost-sun up, sun down, and anytime in between. Citrus Lemongrass offers a tasty yin yang of flavors, while the exotic blend with Lychee hits your lips for an instant flavorful hit-both providing an excellent source of essential vitamins, including Vitamin A and C.
"With 100 calories per serving, Naked Juice Reduced Calorie smoothies are a great option," says Laura Harkness, Ph.D., R.D., global nutrition manager for Naked Juice. "You get fewer calories without added artificial sweeteners or preservatives-it's still all bare-naked ingredients."
Like all Naked Juice 100-percent juice and juice smoothies, Citrus Lemongrass and Lychee smoothies contain no added sugar or preservatives. The new flavors are available nationwide starting in August 2011 for the suggested retail price of $3.29 per 15.2-oz bottle.
To learn more about Citrus Lemongrass and Lychee and other Naked Juice 100 percent juice and juice smoothies, visit www.NakedJuice.com.
Naked® Juice Dishes Out Veggies In Smoothie Form
Naked Juice Surprises Everyone by Blending in a Dose of Veggies
Naked® Juice is continuing to prove that getting in your vegetables can be easy and tasty with the launch of its newest smoothie: Mango Veggie. Packed with essential vitamins, it's the perfect way to help get in your daily dose of veggies without having to plug your nose before you swallow.
Naked Juice knows that it isn't always easy to squeeze in your veggies. In 2009, 67.5 percent of adults ate fruit less than two times daily and 73.7 percent ate vegetables less than three times per day. That's why Naked Juice came up with a solution to spread the fruit and veggie love-bringing them together to create 100-percent bare-naked smoothies, with delicious flavors that will keep everyone (even veggie haters) coming back for more.
Mango Veggie mashes up mango with yellow carrots, sweet potato, sweet corn, apple, chick peas and a hint of lemon and butternut squash, which together provide two full servings of veggies and one serving of fruit in each 15.2-oz bottle! And what's easier (not to mention tastier): eating a sweet potato while walking to work or cracking open a Mango Veggie?
"Naked's fruit and veggie smoothies are an excellent source of vitamins," said Laura Harkness, Ph.D., R.D., global nutrition manager for Naked Juice. "The Mango Veggie blend can help meet the daily requirement for more than 8 nutrients, including fiber, vitamins A, C, E, B6 and B12, niacin and pantothenic acid."
Like all Naked Juice 100-percent juice and juice smoothies, Mango Veggie contains no added sugar or preservatives. The new flavor is available nationwide in August 2011 for the suggested retail price of $3.29 per 15.2-oz bottle.
To learn more about Mango Veggie and other Naked Juice 100-percent juice and juice smoothies, visit www.NakedJuice.com.
Naked® Juice has done it again with its artful blend and created two new reduced calorie smoothies to add to the pack: Reduced Calorie Lychee and Reduced Calorie Citrus Lemongrass. The unique combinations of 100-percent bare-naked ingredients blend together into bottles of goodness that are sure to keep taste buds happy and your conscious guilt-free.
A reduced calorie smoothie doesn't have to mean watery, tasteless and packed with artificial sweeteners-it can be full of flavor and satisfying. And Naked has proved it once again. By blending smoothies with coconut water, Naked Juice has reduced calories by 35% while keeping the delicious taste and nutritional value you'd expect from a smoothie loaded with only high-quality, bare-naked ingredients.
Besides being nutritious and delicious, Naked Juice Reduced Calorie Lychee and Citrus Lemongrass smoothies make getting your daily dose of fruit easy as well-we all know it's hard to pop a lychee and a piece of mango in your mouth when you're on the run. Lychee and Citrus Lemongrass join Tropical and Peach Guava in the Naked Juice Reduced Calorie Smoothie line-up.
"Our reduced calorie smoothies have been a hit since they first launched in early 2010," said Brad Armistead, Director of Marketing, Naked Juice. "We wanted to give our fans more options when it came to flavor, so we've been blending away and are excited to unveil these unique combinations!"
Naked's Reduced Calorie smoothies are perfect for a refreshing boost-sun up, sun down, and anytime in between. Citrus Lemongrass offers a tasty yin yang of flavors, while the exotic blend with Lychee hits your lips for an instant flavorful hit-both providing an excellent source of essential vitamins, including Vitamin A and C.
"With 100 calories per serving, Naked Juice Reduced Calorie smoothies are a great option," says Laura Harkness, Ph.D., R.D., global nutrition manager for Naked Juice. "You get fewer calories without added artificial sweeteners or preservatives-it's still all bare-naked ingredients."
Like all Naked Juice 100-percent juice and juice smoothies, Citrus Lemongrass and Lychee smoothies contain no added sugar or preservatives. The new flavors are available nationwide starting in August 2011 for the suggested retail price of $3.29 per 15.2-oz bottle.
To learn more about Citrus Lemongrass and Lychee and other Naked Juice 100 percent juice and juice smoothies, visit www.NakedJuice.com.
Naked® Juice Dishes Out Veggies In Smoothie Form
Naked Juice Surprises Everyone by Blending in a Dose of Veggies
Naked® Juice is continuing to prove that getting in your vegetables can be easy and tasty with the launch of its newest smoothie: Mango Veggie. Packed with essential vitamins, it's the perfect way to help get in your daily dose of veggies without having to plug your nose before you swallow.
Naked Juice knows that it isn't always easy to squeeze in your veggies. In 2009, 67.5 percent of adults ate fruit less than two times daily and 73.7 percent ate vegetables less than three times per day. That's why Naked Juice came up with a solution to spread the fruit and veggie love-bringing them together to create 100-percent bare-naked smoothies, with delicious flavors that will keep everyone (even veggie haters) coming back for more.
Mango Veggie mashes up mango with yellow carrots, sweet potato, sweet corn, apple, chick peas and a hint of lemon and butternut squash, which together provide two full servings of veggies and one serving of fruit in each 15.2-oz bottle! And what's easier (not to mention tastier): eating a sweet potato while walking to work or cracking open a Mango Veggie?
"Naked's fruit and veggie smoothies are an excellent source of vitamins," said Laura Harkness, Ph.D., R.D., global nutrition manager for Naked Juice. "The Mango Veggie blend can help meet the daily requirement for more than 8 nutrients, including fiber, vitamins A, C, E, B6 and B12, niacin and pantothenic acid."
Like all Naked Juice 100-percent juice and juice smoothies, Mango Veggie contains no added sugar or preservatives. The new flavor is available nationwide in August 2011 for the suggested retail price of $3.29 per 15.2-oz bottle.
To learn more about Mango Veggie and other Naked Juice 100-percent juice and juice smoothies, visit www.NakedJuice.com.
Honest Tea Refreshes Labels as PET (Plastic) Line Gains National Distribution
Honest Tea, the nation's top-selling organic bottled tea company, today unveiled a redesign of its PET (plastic) line of Honest Tea® and Honest Ade®. Starting in September, the new look will begin hitting store shelves.
The label refresh was initiated over three years ago after a series of consumer insights suggested that the brand could be making a bigger visual impact on store shelves.
“Gaining national distribution is like getting a primetime premiere, and we want to make sure we’re wearing our best outfit,” said Seth Goldman, President & TeaEO of Honest Tea. “As any brand manager knows, updating your visual identity can be a grueling process, but we are delighted with the final results.”
The new designs feature a white background that highlights clean, vibrant images of the ingredients. Fresh tea leaves and large cut-open fruit are presented in an elegant and often playful way, to reinforce the simplicity and deliciousness of the ingredients. The tea labels also feature a prominent call-out specifying “Brewed Organic [Green, Black or White] Tea Leaves” to reinforce the authenticity of the ingredients. The images on the Honest Ade labels include fun treatment of the fruit by giving it unexpected scale and context– such as a lemon half serving as a beach umbrella. To further increase shelf standout, the brand’s logo has evolved too. While maintaining the Garamond font that has become a part of the brand’s graphic identity, the word “Honest” is now larger, to create greater brand unity across the line. The iconic “T” shape remains as a recognizable symbol on the line of tea products.
“We had a lot of fun developing this new look,” said Peter Kaye, VP of Marketing “We want our labels to stand out on store shelves and drive appetite appeal, all while maintaining our signature Honest brand look. We are thrilled to finally be unveiling our hard work and think both our loyal consumers, and many new consumers, will be interested in the appetizing images and fun stories each variety takes on.”
Honest Tea’s internal team worked with international brand design agency Turner Duckworth to help develop the new label design architecture. Michael Kravit, Honest Tea’s Creative Director said, “We drew inspiration from the simplicity of the ingredients to drive the overall look and as a result, the labels are true to the Honest brand and what's inside the bottle.”
The new labels are not reflective of any formula changes.
For more information, visit www.honesttea.com Follow Honest Tea on Twitter: @HonestTea and like us on Facebook: Facebook.com/HonestTea.
About Honest Tea
Honest Tea is the nation's top-selling organic bottled tea company with a mission to make great-tasting, truly healthy organic beverages sweetened with less sugar and fewer calories than most bottled beverages. Honest Tea's product lines include: Honest Tea ready-to-drink bottled teas in glass and PET #1 (plastic) bottles, Honest Ade organic thirst quenchers, Honest Kids drink pouches and Honest CocoaNova, a brewed cacao infusion. All varieties are USDA-certified organic and Fair Trade Certified™. Since Honest Tea was founded in Bethesda, Maryland in 1998, the company has sustained an impressive double-digit annual growth rate. In addition to being named one of The Better World Shopping Guide's "Ten Best Companies on the Planet based on their overall social and environmental record," Honest Tea was also listed as one of PlanetGreen.com’s “Top 7 Green Corporations of 2010,” received Greenopia.com's coveted 4-Leaf Rating as "the greenest beverage company" for the third year in a row and was recently ranked by The Huffington Post as one of the leading "8 Revolutionary Socially Responsible Companies.” In March 2011, The Coca-Cola Company purchased Honest Tea, completing a transaction that began in 2008 when Coca-Cola took a minority interest in Honest Tea.
The label refresh was initiated over three years ago after a series of consumer insights suggested that the brand could be making a bigger visual impact on store shelves.
“Gaining national distribution is like getting a primetime premiere, and we want to make sure we’re wearing our best outfit,” said Seth Goldman, President & TeaEO of Honest Tea. “As any brand manager knows, updating your visual identity can be a grueling process, but we are delighted with the final results.”
The new designs feature a white background that highlights clean, vibrant images of the ingredients. Fresh tea leaves and large cut-open fruit are presented in an elegant and often playful way, to reinforce the simplicity and deliciousness of the ingredients. The tea labels also feature a prominent call-out specifying “Brewed Organic [Green, Black or White] Tea Leaves” to reinforce the authenticity of the ingredients. The images on the Honest Ade labels include fun treatment of the fruit by giving it unexpected scale and context– such as a lemon half serving as a beach umbrella. To further increase shelf standout, the brand’s logo has evolved too. While maintaining the Garamond font that has become a part of the brand’s graphic identity, the word “Honest” is now larger, to create greater brand unity across the line. The iconic “T” shape remains as a recognizable symbol on the line of tea products.
“We had a lot of fun developing this new look,” said Peter Kaye, VP of Marketing “We want our labels to stand out on store shelves and drive appetite appeal, all while maintaining our signature Honest brand look. We are thrilled to finally be unveiling our hard work and think both our loyal consumers, and many new consumers, will be interested in the appetizing images and fun stories each variety takes on.”
Honest Tea’s internal team worked with international brand design agency Turner Duckworth to help develop the new label design architecture. Michael Kravit, Honest Tea’s Creative Director said, “We drew inspiration from the simplicity of the ingredients to drive the overall look and as a result, the labels are true to the Honest brand and what's inside the bottle.”
The new labels are not reflective of any formula changes.
For more information, visit www.honesttea.com Follow Honest Tea on Twitter: @HonestTea and like us on Facebook: Facebook.com/HonestTea.
About Honest Tea
Honest Tea is the nation's top-selling organic bottled tea company with a mission to make great-tasting, truly healthy organic beverages sweetened with less sugar and fewer calories than most bottled beverages. Honest Tea's product lines include: Honest Tea ready-to-drink bottled teas in glass and PET #1 (plastic) bottles, Honest Ade organic thirst quenchers, Honest Kids drink pouches and Honest CocoaNova, a brewed cacao infusion. All varieties are USDA-certified organic and Fair Trade Certified™. Since Honest Tea was founded in Bethesda, Maryland in 1998, the company has sustained an impressive double-digit annual growth rate. In addition to being named one of The Better World Shopping Guide's "Ten Best Companies on the Planet based on their overall social and environmental record," Honest Tea was also listed as one of PlanetGreen.com’s “Top 7 Green Corporations of 2010,” received Greenopia.com's coveted 4-Leaf Rating as "the greenest beverage company" for the third year in a row and was recently ranked by The Huffington Post as one of the leading "8 Revolutionary Socially Responsible Companies.” In March 2011, The Coca-Cola Company purchased Honest Tea, completing a transaction that began in 2008 when Coca-Cola took a minority interest in Honest Tea.
Thursday, September 1, 2011
The Cure for the Common Lunch: Re-purpose Leftovers for Gourmet Portable Lunches that Pack Themselves
Do you have a jar of salsa that’s been in your refrigerator door for three months, waiting for the next Super Bowl party? Is last night’s chicken wedged between a bowl of uneaten veggies and half a stale baguette? Stop thinking of these as boring leftovers and start thinking of them as convenient ingredients for your gourmet brown bag lunch. You’ll soon be wishing you had a fridge full of leftovers.
The packed lunch is nothing new. It is called bento in Japan, tiffin in India, dosirak in Korea, and baon in the Philippines Here in the U.S., the concept is being reborn and growing far beyond a humble PB&J sandwich and apple tucked in a brown paper bag.
In Cooking with Trader Joe’s; Pack A Lunch! (Brown Bag Publishers, $24.95, August 2011), Celine Cossou-Bordes presents ingenious recipes for portable meals that can be assembled in minutes. Whatever is not already in your fridge can be bought in a single trip to a single grocer: Trader Joe’s. From the fresh herbs, fruits, and vegetables to the specialty sauces and condiments, frozen seafood, and prepped vegetables—every ingredient in these recipes is available at Trader Joe’s.
“Years ago, it wasn’t popular to ‘brown bag’ a lunch,” says Cossou-Bordes, “but now we look enviously at the person with homemade leftovers or carefully arranged Bento boxes from home. Instead of spending precious lunch-break time driving around town and waiting in lines to buy an unhealthy and high-calorie meal, many people are now taking their lunch to work.” A packed lunch means you’ll be eating healthier foods you really like, saving money, and saving time.
All the recipes in this book create meals that are easy to pack and that travel well. The meals are perfect for lunch at work or school, on a picnic, while camping, on the road or the plane, or for a potluck.
Cossou-Bordes, who teaches cooking classes in the San Diego area, adds, “The trend carries over to kids’ lunches as well. Unhealthy cafeteria school lunches have been at the center of criticism and controversy these last few years. Parents are always asking me for healthy, balanced foods they can pack without spending all morning on it.”
Cossou-Bordes’ number one tip is to take advantage of leftovers. She advises, “I recommend that you keep a pantry well stocked with different types of rice, pasta, beans, sauces, salsas, and spreads. Mixing and matching staple ingredients, leftovers, and fresh ingredients will make wonderful and easy meals feel right at hand.”
Here are her top 10 most versatile leftovers:
1. Chicken: Use shredded chicken in quesadillas and sandwiches. Make a salad by tossing with greens, veggies, and dressing. Add to soup.
2. Meats & Deli Slices: Use leftover meats in sandwiches and salads. Roll deli slices up, filling them with leftover veggies or salads.
3. Seafood: Serve leftover salmon on a bed of greens with a tangy dressing, toss shrimp or langostinos in a creamy salad, or stuff seafood in a wrap with shredded veggies and savory salsa.
4. Veggies: Use in salads, wraps, and sandwiches. Use as a base in savory quiches and frittatas.
5. Beans: Use leftovers in wraps, salads, soups, chili, and even pasta dishes. Combine beans with brown rice and a fruity salsa for a simple lunch that satisfies.
6. Pasta: Make pasta salad or pasta pie, a great portable dish baked up with only minutes of prep time.
7. Potatoes: Mash leftover potatoes and make fritters. Cube and make twice-roasted potatoes or potato salad.
8. Bread: Don’t throw away stale bread! Make bread pudding, French bread soup, or panzanella (Italian bread salad tossed with greens, garbanzos, and/or salmon). Combine stale bread with leftover cream cheese, jam, egg, and milk to create delicious muffin bites that are perfect as a take-along snack or dessert.
9. Rice: Make rice salad, stuff a burrito, serve with beans, or add veggies and egg and teriyaki sauce to make a quick fried rice dish. Stir leftover rice with leftover salsa, heat, and enjoy Spanish rice made in minutes. For dessert, use rice to make sweet and delicious rice pudding.
10. Quinoa: Make a colorful quinoa salad by mixing with veggies and lemon zest. Add quinoa to soups or chilis to thicken and add healthy protein.
Cooking with Trader Joe’s Cookbook: Pack A Lunch! by Celine Cossou-Bordes is a novel cookbook that uses Trader Joe’s stores as a “prep kitchen” to make lunches that nearly pack themselves. Using time-saving prepared, frozen, and bottled products makes gourmet cooking easy for even the most novice of cooks.
ISBN 978-0-9799384-5-0
Hardcover, 272 pages, full-color photography
Price: $24.95
Cookbooks from the Cooking with Trader Joe’s series are available at bookstores everywhere including Barnes & Noble and Amazon.com. Their website, blog, and free recipe newsletter are found at www.cookTJ.com.
The packed lunch is nothing new. It is called bento in Japan, tiffin in India, dosirak in Korea, and baon in the Philippines Here in the U.S., the concept is being reborn and growing far beyond a humble PB&J sandwich and apple tucked in a brown paper bag.
In Cooking with Trader Joe’s; Pack A Lunch! (Brown Bag Publishers, $24.95, August 2011), Celine Cossou-Bordes presents ingenious recipes for portable meals that can be assembled in minutes. Whatever is not already in your fridge can be bought in a single trip to a single grocer: Trader Joe’s. From the fresh herbs, fruits, and vegetables to the specialty sauces and condiments, frozen seafood, and prepped vegetables—every ingredient in these recipes is available at Trader Joe’s.
“Years ago, it wasn’t popular to ‘brown bag’ a lunch,” says Cossou-Bordes, “but now we look enviously at the person with homemade leftovers or carefully arranged Bento boxes from home. Instead of spending precious lunch-break time driving around town and waiting in lines to buy an unhealthy and high-calorie meal, many people are now taking their lunch to work.” A packed lunch means you’ll be eating healthier foods you really like, saving money, and saving time.
All the recipes in this book create meals that are easy to pack and that travel well. The meals are perfect for lunch at work or school, on a picnic, while camping, on the road or the plane, or for a potluck.
Cossou-Bordes, who teaches cooking classes in the San Diego area, adds, “The trend carries over to kids’ lunches as well. Unhealthy cafeteria school lunches have been at the center of criticism and controversy these last few years. Parents are always asking me for healthy, balanced foods they can pack without spending all morning on it.”
Cossou-Bordes’ number one tip is to take advantage of leftovers. She advises, “I recommend that you keep a pantry well stocked with different types of rice, pasta, beans, sauces, salsas, and spreads. Mixing and matching staple ingredients, leftovers, and fresh ingredients will make wonderful and easy meals feel right at hand.”
Here are her top 10 most versatile leftovers:
1. Chicken: Use shredded chicken in quesadillas and sandwiches. Make a salad by tossing with greens, veggies, and dressing. Add to soup.
2. Meats & Deli Slices: Use leftover meats in sandwiches and salads. Roll deli slices up, filling them with leftover veggies or salads.
3. Seafood: Serve leftover salmon on a bed of greens with a tangy dressing, toss shrimp or langostinos in a creamy salad, or stuff seafood in a wrap with shredded veggies and savory salsa.
4. Veggies: Use in salads, wraps, and sandwiches. Use as a base in savory quiches and frittatas.
5. Beans: Use leftovers in wraps, salads, soups, chili, and even pasta dishes. Combine beans with brown rice and a fruity salsa for a simple lunch that satisfies.
6. Pasta: Make pasta salad or pasta pie, a great portable dish baked up with only minutes of prep time.
7. Potatoes: Mash leftover potatoes and make fritters. Cube and make twice-roasted potatoes or potato salad.
8. Bread: Don’t throw away stale bread! Make bread pudding, French bread soup, or panzanella (Italian bread salad tossed with greens, garbanzos, and/or salmon). Combine stale bread with leftover cream cheese, jam, egg, and milk to create delicious muffin bites that are perfect as a take-along snack or dessert.
9. Rice: Make rice salad, stuff a burrito, serve with beans, or add veggies and egg and teriyaki sauce to make a quick fried rice dish. Stir leftover rice with leftover salsa, heat, and enjoy Spanish rice made in minutes. For dessert, use rice to make sweet and delicious rice pudding.
10. Quinoa: Make a colorful quinoa salad by mixing with veggies and lemon zest. Add quinoa to soups or chilis to thicken and add healthy protein.
Cooking with Trader Joe’s Cookbook: Pack A Lunch! by Celine Cossou-Bordes is a novel cookbook that uses Trader Joe’s stores as a “prep kitchen” to make lunches that nearly pack themselves. Using time-saving prepared, frozen, and bottled products makes gourmet cooking easy for even the most novice of cooks.
ISBN 978-0-9799384-5-0
Hardcover, 272 pages, full-color photography
Price: $24.95
Cookbooks from the Cooking with Trader Joe’s series are available at bookstores everywhere including Barnes & Noble and Amazon.com. Their website, blog, and free recipe newsletter are found at www.cookTJ.com.
Royal Rose Celebrates National Vodka Day By Adding A NewSalad To the Mix Eat Responsibly!
From sophisticated to fun, Royal Rose Radicchio recently introduced its Salads for Adults ™ … salad ideas that soak up adult flavor. Identification required! Royal Rose Radicchio would like you to think beyond the traditional green salad. Think wine soaked fruit, rum, bourbon, vodka and more! From starter and entrée salads to dessert salads as well, Royal Rose Radicchio is providing recipes for hot entrees, and warm and cold salads for adults only!
In honor of National Vodka Day, held annually October 4th, Royal Rose Radicchio worked with award winning chef Bert Cutino of the Sardine Factory in Monterey, California to create a vodka inspired Salad For Adults.
Vodka Radicchio Pasta Salad By Chef Bert Cutino of the Sardine Factory Monterey, California
Warm Grilled Royal Rose Radicchio-Vodka Pasta Salad
Sun Dried Tomato- Vodka Vinaigrette
Developed by Chef Brant Good, CEC
Executive Chef, The Sardine Factory Restaurant
Monterey , CA
Serves 4
For the Dressing:
In a food processor or blender:
1-2 shallots, quartered
1-2 garlic cloves, halved
Stop the machine, add, and process until finely minced:
8 sun-dried tomato halves in oil, drained and chopped
1 shot vodka
2 tbsp. white balsamic vinegar
1 tsp. prepared horseradish
¼ tsp. celery salt
Sea Salt and freshly ground Black Pepper (to taste)
With the machine running, slowly pour through feed tube and process until smooth:
½ cup olive oil
Taste and adjust seasonings. Set aside.
For the Radicchio:
1 head Royal Rose Radicchio (quartered)
Olive Oil for brushing
Ice Water
Sea Salt
Remove the outer leaves of the radicchio and reserve to use as cups to serve the salad in if desired. Cut the radicchio into quarters leaving the core in and place in ice water for around 20 minutes (this will help remove some of the bitterness). Remove from ice water and shake out water, then pat dry. Brush the radicchio generously with olive oil and sprinkle with salt. Grill the radicchio over high heat, uncover. Keep an eye on them, as they blacken quickly. You want a little browning, but not a cinder. When they are done, move to a bowl and bring inside to chop, removing core first. Set aside.
For the Salad:
6 oz. cooked and chilled Orrechette Pasta
½ cup chopped Guanciale (cured Italian Pork Jowl. If the pork jowl is not available, pancetta or mildly smoked bacon can be used.)
2 tbsp. Olive Oil
½ cup sliced Portobellini (Cremini) Mushrooms
1 tbsp. drained capers
1 tbsp. diced roasted pepper
1 shot Vodka
Chopped Grilled Radicchio
Sun Dried Tomato Vinaigrette
Sea Salt and freshly ground Black Pepper (to taste)
Shaved Reggiano Parmagianno Cheese
In a saute pan heat the olive oil over medium high heat, render the Guanciale (pancetta or bacon) in the olive oil until brown and crisp. Add the mushrooms, capers, and roasted peppers and sauté until mushrooms have softened slightly. Carefully drain oil from pan and return to heat and deglaze with Vodka. Allow Vodka to reduce by half, then add pasta, chopped radicchio, and tomato vinaigrette and toss well to slightly warm the pasta.
Remove from heat, season with salt and pepper to taste, and garnish with shaved cheese. Place four equal portions in Radicchio leave cups, then serve immediately.
Background on the Sardine Factory:
Every city has that one restaurant you can’t miss, where celebrities feel at home and every other guest feels like a celebrity. The Sardine Factory has that cachet—world leaders, sports heroes and entertainment icons have made a tradition of dining in our historic Cannery Row setting. Our award-winning chefs prepare each delectable creations of fresh, sustainable seafood and USDA Prime Beef for you alone. The warm, friendly service will make you feel like a regular, and after just one visit--you will be. A choice from the wine collection complements any dish—after all, the restaurant has been recognized by Wine Spectator for over 20 of its 42 years. The Lounge’s live entertainment and affordable, flexible menu are a casual alternative to our other dining rooms. Whether a special occasion or casual night out, The Sardine Factory is a must in Monterey.
Background on Royal Rose The Company:
The “Salad Bowl of the World” gained some much-needed color, flavor and crunch in 1993 with the formation of Royal Rose LLC of Salinas, California. It proved to be the perfect combination “Old World vegetable meets New World agriculture power” and the results have been delicious.
Royal Rose took to growing and shipping four varieties of radicchio, a member of the chicory family that is revered in Italy and throughout Europe as a fresh, zesty addition to salads, pastas, pizzas and more. The vibrant color, pleasing bitterness and unmistakable crunch come together to form a unique addition to any meal.
It all started when Italian farmers Lucio Gomiero and Carlo Boscolo teamed up with Salinas Valley growers. With the packaged salad revolution about to explode, the timing couldn’t have been better. Royal Rose turned a seasonal vegetable into a year-round treat, following the sun through four growing regions to supply the growing market with field-fresh radicchio.
Led by company president Dennis Donohue (who also happens to be current mayor of Salinas), Royal Rose’s Fresher-Bigger-Better program reflects an ongoing commitment to educating consumers about the vegetable’s versatility and freshness. Royal Rose is also committed to education. Its marketing campaigns “Radicchio Bites Back” and “What's A Salad Without Radicchio?” reflect an ongoing commitment to promoting and popularizing radicchio in the American marketplace.
Radicchio has begun to enjoy mainstream acceptance by consumers. McDonald’s now includes radicchio in its premium salads in many markets, and chefs all over the country have come to look beyond the salad, holding the versatile vegetable in high esteem and using it raw, grilled or sautéed and in a variety of specialized dishes.
Royal Rose Radicchio’s newest marketing campaign “Salads for Adults” ™ offers the Foodservice arena a new high-end, high-nutrition line of starters for the bar and restaurant. “Salads for Adults” product packaging and recipe cards are available for Retail outlets as well so that consumers see consistent messaging. Professionally developed recipes, social media applications, and cooking demonstration videos will support the campaign on the Royal Rose website www.radicchio.com.
In honor of National Vodka Day, held annually October 4th, Royal Rose Radicchio worked with award winning chef Bert Cutino of the Sardine Factory in Monterey, California to create a vodka inspired Salad For Adults.
Vodka Radicchio Pasta Salad By Chef Bert Cutino of the Sardine Factory Monterey, California
Warm Grilled Royal Rose Radicchio-Vodka Pasta Salad
Sun Dried Tomato- Vodka Vinaigrette
Developed by Chef Brant Good, CEC
Executive Chef, The Sardine Factory Restaurant
Monterey , CA
Serves 4
For the Dressing:
In a food processor or blender:
1-2 shallots, quartered
1-2 garlic cloves, halved
Stop the machine, add, and process until finely minced:
8 sun-dried tomato halves in oil, drained and chopped
1 shot vodka
2 tbsp. white balsamic vinegar
1 tsp. prepared horseradish
¼ tsp. celery salt
Sea Salt and freshly ground Black Pepper (to taste)
With the machine running, slowly pour through feed tube and process until smooth:
½ cup olive oil
Taste and adjust seasonings. Set aside.
For the Radicchio:
1 head Royal Rose Radicchio (quartered)
Olive Oil for brushing
Ice Water
Sea Salt
Remove the outer leaves of the radicchio and reserve to use as cups to serve the salad in if desired. Cut the radicchio into quarters leaving the core in and place in ice water for around 20 minutes (this will help remove some of the bitterness). Remove from ice water and shake out water, then pat dry. Brush the radicchio generously with olive oil and sprinkle with salt. Grill the radicchio over high heat, uncover. Keep an eye on them, as they blacken quickly. You want a little browning, but not a cinder. When they are done, move to a bowl and bring inside to chop, removing core first. Set aside.
For the Salad:
6 oz. cooked and chilled Orrechette Pasta
½ cup chopped Guanciale (cured Italian Pork Jowl. If the pork jowl is not available, pancetta or mildly smoked bacon can be used.)
2 tbsp. Olive Oil
½ cup sliced Portobellini (Cremini) Mushrooms
1 tbsp. drained capers
1 tbsp. diced roasted pepper
1 shot Vodka
Chopped Grilled Radicchio
Sun Dried Tomato Vinaigrette
Sea Salt and freshly ground Black Pepper (to taste)
Shaved Reggiano Parmagianno Cheese
In a saute pan heat the olive oil over medium high heat, render the Guanciale (pancetta or bacon) in the olive oil until brown and crisp. Add the mushrooms, capers, and roasted peppers and sauté until mushrooms have softened slightly. Carefully drain oil from pan and return to heat and deglaze with Vodka. Allow Vodka to reduce by half, then add pasta, chopped radicchio, and tomato vinaigrette and toss well to slightly warm the pasta.
Remove from heat, season with salt and pepper to taste, and garnish with shaved cheese. Place four equal portions in Radicchio leave cups, then serve immediately.
Background on the Sardine Factory:
Every city has that one restaurant you can’t miss, where celebrities feel at home and every other guest feels like a celebrity. The Sardine Factory has that cachet—world leaders, sports heroes and entertainment icons have made a tradition of dining in our historic Cannery Row setting. Our award-winning chefs prepare each delectable creations of fresh, sustainable seafood and USDA Prime Beef for you alone. The warm, friendly service will make you feel like a regular, and after just one visit--you will be. A choice from the wine collection complements any dish—after all, the restaurant has been recognized by Wine Spectator for over 20 of its 42 years. The Lounge’s live entertainment and affordable, flexible menu are a casual alternative to our other dining rooms. Whether a special occasion or casual night out, The Sardine Factory is a must in Monterey.
Background on Royal Rose The Company:
The “Salad Bowl of the World” gained some much-needed color, flavor and crunch in 1993 with the formation of Royal Rose LLC of Salinas, California. It proved to be the perfect combination “Old World vegetable meets New World agriculture power” and the results have been delicious.
Royal Rose took to growing and shipping four varieties of radicchio, a member of the chicory family that is revered in Italy and throughout Europe as a fresh, zesty addition to salads, pastas, pizzas and more. The vibrant color, pleasing bitterness and unmistakable crunch come together to form a unique addition to any meal.
It all started when Italian farmers Lucio Gomiero and Carlo Boscolo teamed up with Salinas Valley growers. With the packaged salad revolution about to explode, the timing couldn’t have been better. Royal Rose turned a seasonal vegetable into a year-round treat, following the sun through four growing regions to supply the growing market with field-fresh radicchio.
Led by company president Dennis Donohue (who also happens to be current mayor of Salinas), Royal Rose’s Fresher-Bigger-Better program reflects an ongoing commitment to educating consumers about the vegetable’s versatility and freshness. Royal Rose is also committed to education. Its marketing campaigns “Radicchio Bites Back” and “What's A Salad Without Radicchio?” reflect an ongoing commitment to promoting and popularizing radicchio in the American marketplace.
Radicchio has begun to enjoy mainstream acceptance by consumers. McDonald’s now includes radicchio in its premium salads in many markets, and chefs all over the country have come to look beyond the salad, holding the versatile vegetable in high esteem and using it raw, grilled or sautéed and in a variety of specialized dishes.
Royal Rose Radicchio’s newest marketing campaign “Salads for Adults” ™ offers the Foodservice arena a new high-end, high-nutrition line of starters for the bar and restaurant. “Salads for Adults” product packaging and recipe cards are available for Retail outlets as well so that consumers see consistent messaging. Professionally developed recipes, social media applications, and cooking demonstration videos will support the campaign on the Royal Rose website www.radicchio.com.
The Southern Food & Beverage Museum finds massive new home in Central City neighborhood
The Southern Food & Beverage Museum (SoFAB), a living history organization dedicated to the celebration of food, drink and Southern culture has outgrown its current home in the Riverwalk and is moving to a 30,000 square foot space in Central City. On Thursday, September 1st, a plan to redevelop the space and what impact it may have on the community will be unveiled at 10:30 a.m.
“We just can’t believe how much we have expanded in the last three years. Finding this space on Oretha Castle Haley Boulevard is a boon to the museum and its mission,” said SoFAB Director Liz Williams. “Central City is home to a rich culinary history, so we felt this location was a perfect fit. This location is ripe for redevelopment.”
Although famous for being the central location for civil rights activities, the birthplace of brass bands and the stage for brightly dressed Mardi Gras Indians, Central City is also home to a number of food-related powerhouses. Some of these businesses include Brown’s Velvet Dairy, Leidenheimer Bakery, Café Reconcile and Uglesich’s.
The building located at 1504 Oretha Castle Haley Boulevard, formerly Dryades Street, was home to the Dryades Street Market in the 1800’s, which was the center of commerce where neighbors would buy meat, dairy, and more.
"By relocating SoFAB to this corner, we hope to join the resurgence of the neighborhood by linking its culinary assets together,” said Williams.
The New Orleans Redevelopment Authority (NORA) was instrumental in making this site acquisition happen. NORA connected Thoron Real Estate Development, a company that has been instrumental in post-Katrina redevelopment since 2008, with SoFAB to help fulfill its desire and need to expand. “This partnership is in line with NORA’s ongoing goal of the healthy and prosperous redevelopment of the Oretha Castle Haley Boulevard corridor. SoFAB will be a great addition,” said NORA Board Chairman Jim Singleton.
“We immediately recognized that Oretha Castle Haley Boulevard would be a great investment with a bright future because of its proximity to downtown, St. Charles Avenue, and its proud heritage, where vital assets can be translated into a strong, stable investment. The boulevard has been overlooked for too long. The time is right,” said Thoron President Robert Taylor.
The company is currently developing four sites along the boulevard, including the new SoFAB Museum. “By developing on a larger scale, we are able to bring in the elements that will make the community a sought-after location. We are developing spaces to live, work, learn, socialize and play, spaces where people can enjoy a convenient, contemporary lifestyle,” said Taylor.
SoFAB has special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South. In addition to its current exhibits, the new, expanded museum is expected to have a children’s gallery, kitchen theater, a restaurant, a bar and other food-related experiences for visitors.
Thoron is looking forward to a ground breaking on a later date. At 10:30 a.m., Thursday, September 1st, plans will be unveiled at 1504 Oretha Castle Haley Boulevard.
The Southern Food & Beverage Museum was founded in 2004 and is a tax-exempt 501(c)(3) not-for-profit organization based in New Orleans and dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South. Its goal is to be a national resource focusing on the history of Southern food and beverages. To find out more information, go to www.southernfood.org.
Thoron Real Estate Development Company was founded in 2000 and develops commercial real estate in Washington, D.C. and beyond through Applied Intelligence – building value into the acquisitions instead of relying on market conditions. Typical purchase and sale scenarios include acquiring challenged real estate assets, representing lenders in pre-foreclosures and workouts, making equity investments, purchasing bank real-estate owned, bankruptcy sale, purchase of discounted non-performing property and past-disaster rebuilds. In 2008, Thoron opened an office in New Orleans to support its commitment to rebuilding the community after Hurricane Katrina. Today, Thoron is also involved in the reconstruction of Haiti following the devastating earthquake in January 2010. To find out more information, go to www.thoron.com.
“We just can’t believe how much we have expanded in the last three years. Finding this space on Oretha Castle Haley Boulevard is a boon to the museum and its mission,” said SoFAB Director Liz Williams. “Central City is home to a rich culinary history, so we felt this location was a perfect fit. This location is ripe for redevelopment.”
Although famous for being the central location for civil rights activities, the birthplace of brass bands and the stage for brightly dressed Mardi Gras Indians, Central City is also home to a number of food-related powerhouses. Some of these businesses include Brown’s Velvet Dairy, Leidenheimer Bakery, Café Reconcile and Uglesich’s.
The building located at 1504 Oretha Castle Haley Boulevard, formerly Dryades Street, was home to the Dryades Street Market in the 1800’s, which was the center of commerce where neighbors would buy meat, dairy, and more.
"By relocating SoFAB to this corner, we hope to join the resurgence of the neighborhood by linking its culinary assets together,” said Williams.
The New Orleans Redevelopment Authority (NORA) was instrumental in making this site acquisition happen. NORA connected Thoron Real Estate Development, a company that has been instrumental in post-Katrina redevelopment since 2008, with SoFAB to help fulfill its desire and need to expand. “This partnership is in line with NORA’s ongoing goal of the healthy and prosperous redevelopment of the Oretha Castle Haley Boulevard corridor. SoFAB will be a great addition,” said NORA Board Chairman Jim Singleton.
“We immediately recognized that Oretha Castle Haley Boulevard would be a great investment with a bright future because of its proximity to downtown, St. Charles Avenue, and its proud heritage, where vital assets can be translated into a strong, stable investment. The boulevard has been overlooked for too long. The time is right,” said Thoron President Robert Taylor.
The company is currently developing four sites along the boulevard, including the new SoFAB Museum. “By developing on a larger scale, we are able to bring in the elements that will make the community a sought-after location. We are developing spaces to live, work, learn, socialize and play, spaces where people can enjoy a convenient, contemporary lifestyle,” said Taylor.
SoFAB has special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South. In addition to its current exhibits, the new, expanded museum is expected to have a children’s gallery, kitchen theater, a restaurant, a bar and other food-related experiences for visitors.
Thoron is looking forward to a ground breaking on a later date. At 10:30 a.m., Thursday, September 1st, plans will be unveiled at 1504 Oretha Castle Haley Boulevard.
The Southern Food & Beverage Museum was founded in 2004 and is a tax-exempt 501(c)(3) not-for-profit organization based in New Orleans and dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South. Its goal is to be a national resource focusing on the history of Southern food and beverages. To find out more information, go to www.southernfood.org.
Thoron Real Estate Development Company was founded in 2000 and develops commercial real estate in Washington, D.C. and beyond through Applied Intelligence – building value into the acquisitions instead of relying on market conditions. Typical purchase and sale scenarios include acquiring challenged real estate assets, representing lenders in pre-foreclosures and workouts, making equity investments, purchasing bank real-estate owned, bankruptcy sale, purchase of discounted non-performing property and past-disaster rebuilds. In 2008, Thoron opened an office in New Orleans to support its commitment to rebuilding the community after Hurricane Katrina. Today, Thoron is also involved in the reconstruction of Haiti following the devastating earthquake in January 2010. To find out more information, go to www.thoron.com.
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