If you’ve been diagnosed with celiac disease or you’ve adopted the diet to simply become healthier, you know that you have the knowledge and willpower to stay away from gluten. But liking, much less loving, your new diet? Well, that’s another matter entirely. Many individuals who live a gluten-free lifestyle find themselves missing their old diets, and they especially dread being taunted by friends who seem to gobble gluten at every turn.
If this sounds familiar, Danna Korn has some welcome encouragement: Hang in there. You can learn to live—and love—this lifestyle.
“Going gluten-free is a physical transition, yes—but it’s also a psychological one,” says Korn, author of Living Gluten-Free For Dummies®, 2nd Edition (Wiley, 2010, ISBN: 978-0-470-58589-4, $19.99). “It’s natural to experience feelings of loss and jealousy regarding ‘forbidden foods,’ but the good news is that you can learn to think of your gluten-free lifestyle in very positive terms.”
If you or a family member must live gluten-free and you’re ready to see your lifestyle in a whole new light, read on for ten of Korn’s tried-and-true tips:
Focus on what you can eat. When your brain is focused on gluten, it can seem to be surrounding you even more closely than oxygen molecules. However, looking at the big picture will show you that the list of things you can eat is a lot longer than the list of things you can’t.
“Focus on the foods you can eat and put a special emphasis on those that you especially enjoy,” Korn suggests. “Try to think outside the box and explore foods you may not have otherwise tried, or figure out how to make your favorite glutenous meal into a gluten-freebie.”
Expand your culinary horizons with adventuresome alternatives. Many of us tend to eat the same types of foods over and over and over again—so living gluten-free is a great opportunity to try new ingredients, tastes, and dishes.
“A bold, gluten-free world awaits you, filled with foods some people have never heard of,” Korn confirms. “Quinoa, amaranth, teff, millet, buckwheat, acai, kefir, and sorghum top the list of my faves. If you’re a parent, don’t underestimate your kids’ willingness to try new foods—they may broaden their horizons with surprising ease.”
Enjoy ethnic fare. Unlike Western culture, many societies around the world live practically gluten-free without even realizing it.
“Let your taste buds take a world tour,” says Korn. “Many Asian cuisines, including Thai, Vietnamese, and Korean, are often gluten-free, as are many Mexican and Indian dishes. You can do some research on the Internet or explore cookbooks featuring recipes from around the world.”
Control the diet. To some extent your gluten-free lifestyle will determine what you eat, when and where you eat, with whom you eat, and even how you eat—but you’ll have a lot more control if you are knowledgeable and plan ahead.
“Educate yourself on menu planning,” suggests Korn. “This will help you to shop smart, and it will also help ensure that something’s always available for you when you’re hungry. A crucial part of being in control of the diet is being able to get out and about and know that you can eat safely when you’re not at home. This is true for children as well—people usually underestimate kids’ abilities to follow the diet on their own.”
Eat to live; don’t live to eat. Your body is designed to use food as a fuel, not as a comforter, pacifier, stress reliever, or partner replacer. Make sure that your relationship with food is a healthy one.
“Sure, food has become a huge part of society and interpersonal relationships, and by definition, social functions usually revolve around food,” agrees Korn. “But that doesn’t mean food is the social function, nor does that mean you have to eat the food that’s there.”
Remember: You’re different. So what? If you’re on the gluten-free diet, your bread may look a little different, and you may sometimes appear to be a tad high maintenance at a restaurant. So what? You’re not alone, and there’s no real reason to feel embarrassed.
“Lots of people ‘customize’ a menu,” reminds Korn. “Vegetarians skip a huge portion of the buffet line. Some people don’t like chicken, others don’t do dairy, and some can die if they eat the wrong foods, like peanuts. Luckily, your diet happens to be both healthy and delicious.”
Go ahead—enjoy a (gluten-free) splurge. Whether they are supposed to stay away from a certain ingredient or severely limit their portions, many dieters eventually begin to resent these restrictions, sparking a return to eating habits that feel more fulfilling.
“Give yourself a break occasionally,” urges Korn. “Indulge from time to time in your favorite gluten-free extravagance, whether it happens to be a sweet treat or a baked potato loaded with sour cream and butter. Finding and maintaining a good balance is an important part of any lifestyle.”
Tune in to the benefits. If you’re going to stick with anything long-term, it helps to know the positive “whys” rather than just blindly following a set of rules.
“If you think it would be helpful to write down all the good things about being gluten-free, do it,” says Korn. “Post the list on the fridge, if you want a daily reminder, or keep a list in a journal on your desk. When you focus on the reasons being gluten-free is a good thing in your life, you can gain a new or renewed appreciation for the lifestyle itself.”
Turn away from temptation. Avoid putting yourself in tempting situations whenever you can, saving your strength for when you have no choice in the matter.
“No, you probably shouldn’t take that job at the bakery,” confirms Korn. “And don’t think you’re building character by holding a slice of pizza to your nose and taking a big whiff. This world has plenty of gluten in it, and you’re going to run across some ‘forbidden foods’ whether you look for them or not. So don’t purposefully set yourself up for temptation and frustration.”
Deal with it; don’t dwell on it. If you’re mad, sad, grief stricken, confused, frustrated, agitated, and ticked off about having to live without gluten, that’s okay. Lots of people experience those feelings, especially if they’re forced to embark upon an entirely new—and sometimes very different—lifestyle. However, it’s important to deal with those feelings and move on.
“Call on your friends, family, and support groups; share with them how you’re feeling and let them help you work through the feelings,” instructs Korn. “If you need professional help, get it. Not wallowing in the negativity of your circumstances is important, because your thoughts may intensify and can even end up causing other physical and emotional problems.”
“Ultimately, when you educate yourself on the realities of living gluten-free and get your mind in the right place, you’ll be surprised by how much you’re enjoying each meal,” concludes Korn. “You may even look back fondly on your gluten-free transition as one of the most positive menu-expanding events in your life!”
# # #
About the Author:
Danna Korn is respected as one of the leading authorities on the gluten-free diet and the medical conditions that benefit from it. She’s been featured in People magazine, on ABC’s 20-20, and dozens of other national media outlets. She is the coauthor of Gluten-Free Cooking For Dummies®.
About the Book:
Living Gluten-Free For Dummies®, 2nd Edition (Wiley, 2010, ISBN: 978-0-470-58589-4, $19.99) is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974.
Tuesday, November 29, 2011
Chicken Dishes for Flavorful Winter Meals
It’s a busy time of year, but one that is perfect for cooking. Colder weather, combined with holiday entertaining, lure many of us back to the kitchen. If you’re short on time but need a tasty, healthful and economical recipe, chicken is the solution.
From the National Chicken Council, here are four new cold-weather chicken recipes that will warm-up family and guests alike. All are available, along with high-resolution photos, at www.chickeneverymonth.com.
All are made with a minimum number of ingredients that can be obtained during a quick trip to the grocery store, and should take 30 minutes or less, from preparation to serving:
Chicken with Grapes and Rosemary is a lovely dish that shines with the colors of the season. Start with boneless, skinless chicken thighs, cut into large chunks. After sautéing the meat, make a pan sauce by combining shallots, white wine, chicken broth and mustard. Top with halved red grapes and rosemary for a colorful finish. Serve the chicken over white or brown rice along with a dark vegetable like spinach or Brussels sprouts for an easy, elegant winter meal.
Pick up a pre-cooked or rotisserie chicken and prepare Chicken-Citrus Salad as a lunch or dinner entrée. Combine pulled chicken with arugula and slices of seasonal grapefruit, kiwi and oranges. Top with shelled pistachios and a light lemon juice/ olive oil vinaigrette. Make the meal complete by serving with crusty bread or sourdough bread.
Green Chicken Curry is also made with chunked boneless skinless thigh meat, and provides a spicy warmth on a cold winter night. Combine the sautéed chicken with Thai green curry paste, coconut milk, and a chopped tart green apple, such as a Granny Smith. Serve over jasmine rice and top with sliced basil and lime juice.
And for a quick and hearty one-dish meal, try Southern-Style Chicken Stew, made with chunks of boneless, skinless chicken breast meat. Begin by sautéing the chicken, and then stew the meat in chicken broth with chopped onions, sweet potatoes and sliced cooked sausage. Add torn collard leaves during the last few minutes of cooking for authentic Southern flavor.
From the National Chicken Council, here are four new cold-weather chicken recipes that will warm-up family and guests alike. All are available, along with high-resolution photos, at www.chickeneverymonth.com.
All are made with a minimum number of ingredients that can be obtained during a quick trip to the grocery store, and should take 30 minutes or less, from preparation to serving:
Chicken with Grapes and Rosemary is a lovely dish that shines with the colors of the season. Start with boneless, skinless chicken thighs, cut into large chunks. After sautéing the meat, make a pan sauce by combining shallots, white wine, chicken broth and mustard. Top with halved red grapes and rosemary for a colorful finish. Serve the chicken over white or brown rice along with a dark vegetable like spinach or Brussels sprouts for an easy, elegant winter meal.
Pick up a pre-cooked or rotisserie chicken and prepare Chicken-Citrus Salad as a lunch or dinner entrée. Combine pulled chicken with arugula and slices of seasonal grapefruit, kiwi and oranges. Top with shelled pistachios and a light lemon juice/ olive oil vinaigrette. Make the meal complete by serving with crusty bread or sourdough bread.
Green Chicken Curry is also made with chunked boneless skinless thigh meat, and provides a spicy warmth on a cold winter night. Combine the sautéed chicken with Thai green curry paste, coconut milk, and a chopped tart green apple, such as a Granny Smith. Serve over jasmine rice and top with sliced basil and lime juice.
And for a quick and hearty one-dish meal, try Southern-Style Chicken Stew, made with chunks of boneless, skinless chicken breast meat. Begin by sautéing the chicken, and then stew the meat in chicken broth with chopped onions, sweet potatoes and sliced cooked sausage. Add torn collard leaves during the last few minutes of cooking for authentic Southern flavor.
Monday, November 28, 2011
Hangover Patch
Bytox has formulated a special hangover remedy and has carefully marketed it in an easy-to-use, safe patch. The Bytox patch helps to replenish the necessary levels of vitamins and nutrients your body loses when consuming mass quantities of alcohol. With holiday season approaching, people will drink a ton – and the specially-formulated Bytox hangover remedy patch effectively replenishes the vital levels of vitamins and nutrients your body loses when you consume alcohol. By enhancing and restoring these levels, Bytox reduces the physical side effects of alcohol consumption. Use the patch before during or after your night out for maximum relief from hangovers. The patch is 100% safe and really works!* Bytox has zero calories and won’t irritate your stomach, so you can party in style. For more information visit www.bytox.com.
Chicken of the Sea Sustainability Initiative Reaches Milestone
Chicken of the Sea Frozen Foods announced today another initiative milestone regarding the company’s sustainability program. In collaboration with its integrated processing partner Phil Union Frozen Foods Inc., the companies are celebrating the return of their 10,000th egg bearing crab back to the wild. Under this initiative, Phil Union Frozen Foods Inc. buys live berried crabs at full price from the fishermen and then returns them to the mangroves so they can release their eggs.
“We continually strive to identify and implement initiatives that embrace our commitment to offer seafood products that are produced in an environmentally and socially responsible manner”, said Paul McCarthy, Executive Vice President for Chicken of the Sea Frozen Foods.
A founding member of the National Fisheries Institute’s Crab Council, Chicken of the Sea Frozen Foods also works with the Council to help educate the local fishermen to understand the importance of allowing berried female crabs to release their eggs.
“These types of efforts by dedicated companies like Chicken of the Sea Frozen Foods will have a real impact on the future of this fishery. The company’s commitment to their own sustainability projects, the Council’s work and the resource itself is impressive,” said Gavin Gibbons, NFI Crab Council secretary.
Chicken of the Sea Frozen Foods is a leading importer of shrimp and pasteurized crab that also maintains a strong focus on shellfish, finfish and value added seafood products. They market their products to the retail, club, foodservice and wholesale industries. In addition, the company is a division of the Thai Union Group family of companies. This group forms one of the largest vertically integrated seafood companies in the world with leadership positions in the shelf-stable, frozen and refrigerated seafood categories.
“We continually strive to identify and implement initiatives that embrace our commitment to offer seafood products that are produced in an environmentally and socially responsible manner”, said Paul McCarthy, Executive Vice President for Chicken of the Sea Frozen Foods.
A founding member of the National Fisheries Institute’s Crab Council, Chicken of the Sea Frozen Foods also works with the Council to help educate the local fishermen to understand the importance of allowing berried female crabs to release their eggs.
“These types of efforts by dedicated companies like Chicken of the Sea Frozen Foods will have a real impact on the future of this fishery. The company’s commitment to their own sustainability projects, the Council’s work and the resource itself is impressive,” said Gavin Gibbons, NFI Crab Council secretary.
Chicken of the Sea Frozen Foods is a leading importer of shrimp and pasteurized crab that also maintains a strong focus on shellfish, finfish and value added seafood products. They market their products to the retail, club, foodservice and wholesale industries. In addition, the company is a division of the Thai Union Group family of companies. This group forms one of the largest vertically integrated seafood companies in the world with leadership positions in the shelf-stable, frozen and refrigerated seafood categories.
Eddie Merlot’s Announces Holiday Features Exclusive Lunch Hours, Features Available for a Limited Time
Looking for something special when entertaining clients, friends, and family this holiday season? For a limited time, Eddie Merlot’s gives you yet another reason to celebrate the season with exclusive lunch hours and menu features.
Now you can treat your guests to lunch at Eddie Merlot’s Monday through Friday from 11:00 a.m. – 2 p.m., Nov. 28 - Dec. 23. During this limited time, Eddie Merlot’s will feature a full menu, including appetizers, salads, soups, sandwiches, and entrée choices.
And for those looking for the perfect gift, Eddie Merlot’s offers gift cards to help everyone on your list celebrate special occasions throughout the year. Best of all, you will receive a $25 bonus card for yourself for every $100 in gift cards you purchase for friends and family.
Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:
· Cincinnati - 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
· Columbus - 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
· Fort Wayne - 14 and 24 at Jefferson Pointe, 260-459-2222
· Indianapolis - 96th and Keystone, 317-846-8303
· Louisville - 455 S. Fourth Street, Suite 102, 502-584-3266
(Please note: our Burr Ridge location will not be serving holiday lunch).
To learn more, visit us at eddiemerlots.wordpress.com, eddiemerlots.com or facebook.com/merlots.
Now you can treat your guests to lunch at Eddie Merlot’s Monday through Friday from 11:00 a.m. – 2 p.m., Nov. 28 - Dec. 23. During this limited time, Eddie Merlot’s will feature a full menu, including appetizers, salads, soups, sandwiches, and entrée choices.
And for those looking for the perfect gift, Eddie Merlot’s offers gift cards to help everyone on your list celebrate special occasions throughout the year. Best of all, you will receive a $25 bonus card for yourself for every $100 in gift cards you purchase for friends and family.
Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:
· Cincinnati - 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
· Columbus - 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
· Fort Wayne - 14 and 24 at Jefferson Pointe, 260-459-2222
· Indianapolis - 96th and Keystone, 317-846-8303
· Louisville - 455 S. Fourth Street, Suite 102, 502-584-3266
(Please note: our Burr Ridge location will not be serving holiday lunch).
To learn more, visit us at eddiemerlots.wordpress.com, eddiemerlots.com or facebook.com/merlots.
Wednesday, November 23, 2011
Choice of Bordeaux Wine Tours
Lovers of wines from bordeaux now have a choice of two ways to visit this world famous wine producing area: a general tour visiting all of the major sub regions and a more specialized tour focused on one region, the Médoc, arguably the most famous.
Wine Lovers Tours has scheduled both tours for May 2012. The first tour, called Bordeaux 101, starts Tuesday May 15 and ends Tuesday May 22. It will explore all the major regions of bordeaux: Médoc, St. Emilion, Graves, Sauternes as well as cultural visits including the seaside oystering town of Arcachon. This is a great introduction and overview of the essentials of what constitutes bordeaux wine. The cost is $3289 per person and includes 7 nights in a top hotel in the city center, most meals including 7 gourmet lunches or dinners, VIP winery visits to all the major bordeaux subregions and many cultural visits.
The second tour, called Bordeaux 201, starts Tuesday May 22 and ends Sunday May 27. It is based in the town of Pauillac, one of the most illustrious wine villages of the Médoc. Most meals are included, including 5 gourmet lunches or dinners and in depth wine tastings of the best wines of the Médoc. The cost is $3699 per person and the number of participants in this tour is limited.
There is a discount for registering for both tours and there is also an optional extension to Cognac.
Vincent Marottoli, President of Wine Lovers Tours, personally leads each tour. For over 30 years, he has organized wine and food tours to most of the world's most famous wine regions. He has a Ph.D. in French and is also fluent in Spanish and Italian. For additional information, he can be contacted by phone: 800-256-0141or by email info@wineloverstours.com
Wine Lovers Tours has scheduled both tours for May 2012. The first tour, called Bordeaux 101, starts Tuesday May 15 and ends Tuesday May 22. It will explore all the major regions of bordeaux: Médoc, St. Emilion, Graves, Sauternes as well as cultural visits including the seaside oystering town of Arcachon. This is a great introduction and overview of the essentials of what constitutes bordeaux wine. The cost is $3289 per person and includes 7 nights in a top hotel in the city center, most meals including 7 gourmet lunches or dinners, VIP winery visits to all the major bordeaux subregions and many cultural visits.
The second tour, called Bordeaux 201, starts Tuesday May 22 and ends Sunday May 27. It is based in the town of Pauillac, one of the most illustrious wine villages of the Médoc. Most meals are included, including 5 gourmet lunches or dinners and in depth wine tastings of the best wines of the Médoc. The cost is $3699 per person and the number of participants in this tour is limited.
There is a discount for registering for both tours and there is also an optional extension to Cognac.
Vincent Marottoli, President of Wine Lovers Tours, personally leads each tour. For over 30 years, he has organized wine and food tours to most of the world's most famous wine regions. He has a Ph.D. in French and is also fluent in Spanish and Italian. For additional information, he can be contacted by phone: 800-256-0141or by email info@wineloverstours.com
Tuesday, November 22, 2011
The CBTL Beverage System Hopes To Be a Big Hit for Black Friday
Black Friday is upon us, and The Coffee Bean & Tea Leaf® has the perfect fix for those wondering what to get their loved one this holiday season: the CBTL®. If your publication’s website is still compiling its holiday gift guide, please consider adding this beautifully designed, easy to use single-serve beverage system that allows you to whip up your favorite The Coffee Bean & Tea Leaf espresso, coffee or tea with one touch.
The CBTL is available at The Coffee Bean & Tea Leaf locations, Bed Bath & Beyond Stores, Amazon.com and CBTL.com.
The CBTL has three versions: $139 for the Contata, and $179 for the Kaldi (pictured below), as well as its newly available Americano offering. The machine is designed to be used exclusively with The Coffee Bean & Tea Leaf hand-selected premium espresso, coffee and hand-plucked whole-leaf tea capsules, to hand-craft your perfect cup. Available accessories include a one-touch milk frother and a whisk, and each machine comes with a complete set of all 12 flavors of assorted coffees, espressos and teas to sample.
The Coffee Bean & Tea Leaf is a favorite celebrity haunt, and with the availability of the CBTL online, anyone can enjoy these signature beverages at home. The Kaldi machine comes in black, gold, red, white and blue.
The CBTL is available at The Coffee Bean & Tea Leaf locations, Bed Bath & Beyond Stores, Amazon.com and CBTL.com.
The CBTL has three versions: $139 for the Contata, and $179 for the Kaldi (pictured below), as well as its newly available Americano offering. The machine is designed to be used exclusively with The Coffee Bean & Tea Leaf hand-selected premium espresso, coffee and hand-plucked whole-leaf tea capsules, to hand-craft your perfect cup. Available accessories include a one-touch milk frother and a whisk, and each machine comes with a complete set of all 12 flavors of assorted coffees, espressos and teas to sample.
The Coffee Bean & Tea Leaf is a favorite celebrity haunt, and with the availability of the CBTL online, anyone can enjoy these signature beverages at home. The Kaldi machine comes in black, gold, red, white and blue.
Mystery Buyer Spends $17,000 on Single Malt Masterpiece at LAX
Only five days after its grand unveiling, one of the few bottles of the rare and precious Glenfiddich 50 Year Old Single Malt Scotch Whisky available in the U.S has been sold to an anonymous buyer at Los Angeles International Airport for $17,000.
The extremely rare bottle, one of only 6 available in the United States, and the only bottle in the world available at international travel retail, was purchased by an anonymous buyer travelling from Los Angeles to Taipei on November 11. Having been unveiled at an exclusive event on Monday, November 7th at the DFS Duty Free store in the Tom Bradley International Terminal (TBIT), the bottle of Glenfiddich 50 Year Old was featured on a custom display at the entrance of the store, where it stood for a mere 5 days before the sale.
Glenfiddich 50 Year old is one of the world’s most acclaimed whiskies, and is the ultimate expression of the company’s pioneering spirit and expertise in distilling Nurtured over many years by generations of dedicated and distinguished long-serving craftsmen using techniques lost to most other distilleries, Glenfiddich 50 stands as proof that only an independent, family-owned distillery can remain true to its founding principles and continually pioneer in its pursuit of excellence. When first released in 2009, the first bottle of Glenfiddich 50 Year Old was sold at auction by Christie’s for a staggering $38,000, reaffirming the superior quality, rarity and desirability of the product.
“The remarkable speed with which this bottle was acquired is testament to the rarity and desirability of the phenomenal whisky,” said Lindsay Prociw, Senior Brand Manager, Glenfiddich. “Since first introducing this pioneering expression in 2009, the demand for the yearly limited release has been extremely high, and this sale reinforces and reflects our unrivalled quality credentials as the world’s most awarded single malt.”
Peter Gordon, the Chairman of William Grant & Sons and the great-great-grandson of William Grant, the founder of Glenfiddich, commented “Staying true to the pioneering spirit of William Grant, who laid down stocks of whisky for future generations to enjoy, we have consistently planned ahead and have more aged stock than any other distillery. Our whisky spends years being carefully matured in our warehouses, with each additional year imparting light and elegant notes to the liquid. Every new year is important when it comes to making exceptional whisky - and Glenfiddich 50 Year Old is the ultimate expression of this pioneering foresight.”
Glenfiddich 50 Year Old is the crowning achievement of Glenfiddich, the world’s most awarded Single Malt Scotch Whisky, which took home 9 awards at the International Wine and Spirits Competition in London on November 16, including an unprecedented 3 Best in Class trophies. At present, 5 bottles of Glenfiddich 50 remain for sale in the U.S., at various exclusive locations around the country.
The extremely rare bottle, one of only 6 available in the United States, and the only bottle in the world available at international travel retail, was purchased by an anonymous buyer travelling from Los Angeles to Taipei on November 11. Having been unveiled at an exclusive event on Monday, November 7th at the DFS Duty Free store in the Tom Bradley International Terminal (TBIT), the bottle of Glenfiddich 50 Year Old was featured on a custom display at the entrance of the store, where it stood for a mere 5 days before the sale.
Glenfiddich 50 Year old is one of the world’s most acclaimed whiskies, and is the ultimate expression of the company’s pioneering spirit and expertise in distilling Nurtured over many years by generations of dedicated and distinguished long-serving craftsmen using techniques lost to most other distilleries, Glenfiddich 50 stands as proof that only an independent, family-owned distillery can remain true to its founding principles and continually pioneer in its pursuit of excellence. When first released in 2009, the first bottle of Glenfiddich 50 Year Old was sold at auction by Christie’s for a staggering $38,000, reaffirming the superior quality, rarity and desirability of the product.
“The remarkable speed with which this bottle was acquired is testament to the rarity and desirability of the phenomenal whisky,” said Lindsay Prociw, Senior Brand Manager, Glenfiddich. “Since first introducing this pioneering expression in 2009, the demand for the yearly limited release has been extremely high, and this sale reinforces and reflects our unrivalled quality credentials as the world’s most awarded single malt.”
Peter Gordon, the Chairman of William Grant & Sons and the great-great-grandson of William Grant, the founder of Glenfiddich, commented “Staying true to the pioneering spirit of William Grant, who laid down stocks of whisky for future generations to enjoy, we have consistently planned ahead and have more aged stock than any other distillery. Our whisky spends years being carefully matured in our warehouses, with each additional year imparting light and elegant notes to the liquid. Every new year is important when it comes to making exceptional whisky - and Glenfiddich 50 Year Old is the ultimate expression of this pioneering foresight.”
Glenfiddich 50 Year Old is the crowning achievement of Glenfiddich, the world’s most awarded Single Malt Scotch Whisky, which took home 9 awards at the International Wine and Spirits Competition in London on November 16, including an unprecedented 3 Best in Class trophies. At present, 5 bottles of Glenfiddich 50 remain for sale in the U.S., at various exclusive locations around the country.
Ten Simple Ways to Reducing Food Waste During the Holiday Season
The holiday season is a time for gifts, decorations, and lots and lots of food. As a result, it's also a time of spectacular amounts of waste. In the United States, we generate an extra 5 million tons of household waste each year between Thanksgiving and New Year's, including three times as much food waste as at other times of the year. When our total food waste adds up to 34 million tons each year, that equals a lot of food. With the holidays now upon us, the Worldwatch Institute offers 10 simple steps we all can take to help make this season less wasteful and more plentiful.
"Family, community, love and gratitude are all unlimited resources," says Worldwatch President Robert Engelman. "Unfortunately, food and the energy, water and other natural resources that go into producing food are not. The logical strategy is to let ourselves go in enjoying the unlimited conviviality and communion of the holidays, but to avoid wasting the limited resources. Even simple shifts toward sustainability----and reducing food waste is an easy one----can have major impacts when multiplied by millions of people."
According to the United Nations Food and Agriculture Organization, roughly one-third of all food produced for human consumption----approximately 1.3 billion tons----is lost or wasted each year. Consumers in developed countries such as the United States are responsible for 222 million tons of this waste, or nearly the same quantity of food as is produced in all of sub-Saharan Africa.
"With nearly a billion people going hungry in the world, including 17.2 million households within the United States, reducing the amount of food being wasted is incredibly important," says Danielle Nierenberg, director of Worldwatch's Nourishing the Planet project. "We need to start focusing on diverting food from going into our trashcans and landfills and instead getting it into the hands of those who need it most."
The Nourishing the Planet (www.NourishingthePlanet.org) team recently traveled to 25 countries across sub-Saharan Africa, and soon will be traveling to Latin America, shining a spotlight on communities that serve as models for a more sustainable future. The project is unearthing innovations in agriculture that can help alleviate hunger and poverty while also protecting the environment. These innovations are elaborated in Worldwatch's annual flagship report, State of the World 2011: Innovations that Nourish the Planet.
As Americans prepare for the upcoming Thanksgiving holiday, here are 10 tips to help reduce the amount of food we waste:
Before the meal: Plan your menu and exactly how much food you'll need.
1. Be realistic: The fear of not providing enough to eat often causes hosts to cook too much. Instead, plan out how much food you and your guests will realistically need, and stock up accordingly. The Love Food Hate Waste organization, which focuses on sharing convenient tips for reducing food waste, provides a handy "Perfect portions" planner to calculate meal sizes for parties as well as everyday meals.
2. Plan ahead: Create a shopping list before heading to the farmers' market or grocery store. Sticking to this list will reduce the risk of impulse buys or buying unnecessary quantities, particularly since stores typically use holiday sales to entice buyers into spending more.
During the meal: Control the amount on your plate to reduce the amount in the garbage.
3. Go small: The season of indulgence often promotes plates piled high with more food than can be eaten. Simple tricks of using smaller serving utensils or plates can encourage smaller portions, reducing the amount left on plates. Guests can always take second (or third!) servings if still hungry, and it is much easier (and hygienic) to use leftovers from serving platters for future meals.
4. Encourage self-serve: Allow guests to serve themselves, choosing what, and how much, they would like to eat. This helps to make meals feel more familiar and also reduces the amount of unwanted food left on guests' plates.
After the meal: Make the most out of leftovers.
5. Store leftovers safely: Properly storing our leftovers will preserve them safely for future meals. The U.S. Department of Agriculture recommends that hot foods be left out for no more than two hours. Store leftovers in smaller, individually sized containers, making them more convenient to grab for a quick meal rather than being passed over and eventually wasted.
6. Compost food scraps: Instead of throwing out the vegetable peels, eggshells, and other food scraps from making your meal, consider composting them. Individual composting systems can be relatively easy and inexpensive, and provide quality inputs for garden soils. In 2010, San Francisco became the first U.S. city to pass legislation encouraging city-wide composting, and similar broader-scale food composting approaches have been spreading since.
7. Create new meals: If composting is not an option for you, check out Love Food Hate Waste's creative recipes to see if your food scraps can be used for new meals. Vegetable scraps and turkey carcasses can be easily boiled down for stock and soups, and bread crusts and ends can be used to make tasty homemade croutons.
8. Donate excess: Food banks and shelters gladly welcome donations of canned and dried foods, especially during the holiday season and colder months. The charity group Feeding America partners with over 200 local food banks across the United States, supplying food to more than 37 million people each year. To find a food bank near you, visit the organization's Food Bank Locator.
9. Support food-recovery programs: In some cases, food-recovery systems will come to you to collect your excess. In New York City, City Harvest, the world's first food-rescue organization, collects approximately 28 million pounds of food each year that would otherwise go to waste, providing groceries and meals for over 300,000 people.
Throughout the holiday season: Consider what you're giving.
10. Give gifts with thought: When giving food as a gift, avoid highly perishable items and make an effort to select foods that you know the recipient will enjoy rather than waste. The Rainforest Alliance, an international nonprofit, works with farmers and producers in tropical areas to ensure they are practicing environmentally sustainable and socially just methods. The group's certified chocolates, coffee, and teas are great gifts that have with long shelf-lives, and buying them helps support businesses and individuals across the world.
As we sit down this week to give thanks for the people and things around us, we must also recognize those who may not be so fortunate. The food wasted in the United States each year is enough to satisfy the hunger of the approximately 1 billion malnourished people worldwide, according to Tristram Stuart, a food waste expert and contributing author to State of the World 2011. As we prepare for upcoming holiday celebrations, the simple changes we make, such as using food responsibly and donating excess to the hungry, can help make the holiday season more plentiful and hunger-free for all.
"Family, community, love and gratitude are all unlimited resources," says Worldwatch President Robert Engelman. "Unfortunately, food and the energy, water and other natural resources that go into producing food are not. The logical strategy is to let ourselves go in enjoying the unlimited conviviality and communion of the holidays, but to avoid wasting the limited resources. Even simple shifts toward sustainability----and reducing food waste is an easy one----can have major impacts when multiplied by millions of people."
According to the United Nations Food and Agriculture Organization, roughly one-third of all food produced for human consumption----approximately 1.3 billion tons----is lost or wasted each year. Consumers in developed countries such as the United States are responsible for 222 million tons of this waste, or nearly the same quantity of food as is produced in all of sub-Saharan Africa.
"With nearly a billion people going hungry in the world, including 17.2 million households within the United States, reducing the amount of food being wasted is incredibly important," says Danielle Nierenberg, director of Worldwatch's Nourishing the Planet project. "We need to start focusing on diverting food from going into our trashcans and landfills and instead getting it into the hands of those who need it most."
The Nourishing the Planet (www.NourishingthePlanet.org) team recently traveled to 25 countries across sub-Saharan Africa, and soon will be traveling to Latin America, shining a spotlight on communities that serve as models for a more sustainable future. The project is unearthing innovations in agriculture that can help alleviate hunger and poverty while also protecting the environment. These innovations are elaborated in Worldwatch's annual flagship report, State of the World 2011: Innovations that Nourish the Planet.
As Americans prepare for the upcoming Thanksgiving holiday, here are 10 tips to help reduce the amount of food we waste:
Before the meal: Plan your menu and exactly how much food you'll need.
1. Be realistic: The fear of not providing enough to eat often causes hosts to cook too much. Instead, plan out how much food you and your guests will realistically need, and stock up accordingly. The Love Food Hate Waste organization, which focuses on sharing convenient tips for reducing food waste, provides a handy "Perfect portions" planner to calculate meal sizes for parties as well as everyday meals.
2. Plan ahead: Create a shopping list before heading to the farmers' market or grocery store. Sticking to this list will reduce the risk of impulse buys or buying unnecessary quantities, particularly since stores typically use holiday sales to entice buyers into spending more.
During the meal: Control the amount on your plate to reduce the amount in the garbage.
3. Go small: The season of indulgence often promotes plates piled high with more food than can be eaten. Simple tricks of using smaller serving utensils or plates can encourage smaller portions, reducing the amount left on plates. Guests can always take second (or third!) servings if still hungry, and it is much easier (and hygienic) to use leftovers from serving platters for future meals.
4. Encourage self-serve: Allow guests to serve themselves, choosing what, and how much, they would like to eat. This helps to make meals feel more familiar and also reduces the amount of unwanted food left on guests' plates.
After the meal: Make the most out of leftovers.
5. Store leftovers safely: Properly storing our leftovers will preserve them safely for future meals. The U.S. Department of Agriculture recommends that hot foods be left out for no more than two hours. Store leftovers in smaller, individually sized containers, making them more convenient to grab for a quick meal rather than being passed over and eventually wasted.
6. Compost food scraps: Instead of throwing out the vegetable peels, eggshells, and other food scraps from making your meal, consider composting them. Individual composting systems can be relatively easy and inexpensive, and provide quality inputs for garden soils. In 2010, San Francisco became the first U.S. city to pass legislation encouraging city-wide composting, and similar broader-scale food composting approaches have been spreading since.
7. Create new meals: If composting is not an option for you, check out Love Food Hate Waste's creative recipes to see if your food scraps can be used for new meals. Vegetable scraps and turkey carcasses can be easily boiled down for stock and soups, and bread crusts and ends can be used to make tasty homemade croutons.
8. Donate excess: Food banks and shelters gladly welcome donations of canned and dried foods, especially during the holiday season and colder months. The charity group Feeding America partners with over 200 local food banks across the United States, supplying food to more than 37 million people each year. To find a food bank near you, visit the organization's Food Bank Locator.
9. Support food-recovery programs: In some cases, food-recovery systems will come to you to collect your excess. In New York City, City Harvest, the world's first food-rescue organization, collects approximately 28 million pounds of food each year that would otherwise go to waste, providing groceries and meals for over 300,000 people.
Throughout the holiday season: Consider what you're giving.
10. Give gifts with thought: When giving food as a gift, avoid highly perishable items and make an effort to select foods that you know the recipient will enjoy rather than waste. The Rainforest Alliance, an international nonprofit, works with farmers and producers in tropical areas to ensure they are practicing environmentally sustainable and socially just methods. The group's certified chocolates, coffee, and teas are great gifts that have with long shelf-lives, and buying them helps support businesses and individuals across the world.
As we sit down this week to give thanks for the people and things around us, we must also recognize those who may not be so fortunate. The food wasted in the United States each year is enough to satisfy the hunger of the approximately 1 billion malnourished people worldwide, according to Tristram Stuart, a food waste expert and contributing author to State of the World 2011. As we prepare for upcoming holiday celebrations, the simple changes we make, such as using food responsibly and donating excess to the hungry, can help make the holiday season more plentiful and hunger-free for all.
Monday, November 21, 2011
Top 5 Must Have Thanksgiving Cooking Apps
Thanksgiving is almost upon us, thus bringing with it the holiday rush of anticipation and family gatherings. As stressful as this might be, it also means succulent turkey in the oven, post-dinner hibernation, and a slew of relatives you haven’t seen, or perhaps don’t want to see, buzzing over the latest conversation and gorging over the delectable edibles put in front of them.
To coincide with this most plentiful of and feast-filled holiday, Appitalism.com (the mobile app superstore), the first site to combine a social community with an online store to help consumers quickly and easily discover, discuss and download the best digital content for all devices, recommends the following apps for the best in thanksgiving preparation, recipes, and amusement sure to keep you out of that turkey-induced coma.
Allrecipes.com Dinner Spinner (Free for iPhone)
The app includes hundreds of Thanksgiving recipes, including Green Bean Casserole, Candied Sweet Potatoes, and plenty of recipes for that perfect Turkey. AllRecipes.com is also useful because you can see user ratings, which makes it easier to pick the best recipes. If you're on a budget, the AllRecipes.com Dinner Spinner app is a great pick for planning your Thanksgiving meal.
Epicurious Recipes (Free for iPhone)
Epicurious has a dedicated section for Thanksgiving, and it includes nearly 200 recipes from Gourmet and Bon Appétit magazines. If you're not sure how you want to cook your turkey, this is the app for you. There are a ton of turkey recipes, including Clementine-Salted Turkey with Redeye Gravy and Sage Butter-Roasted Turkey. Those planning a vegetarian Thanksgiving will also appreciate veggie-friendly holiday recipes like Vegetarian Shepherd's Pie or Pumpkin Stuffed with Vegetable Stew.
Whole Foods Market Recipes (Free for iPhone)
The Whole Foods Market Recipes app are healthy and include nutrition information -- not that you're likely to be worried about calories and fat grams on Thanksgiving! One of my favorite recipes is the Thanksgiving Weekend Strata, which uses leftover stuffing. You could also try the Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle in place of your normal marshmallow-topped sweet potato recipe.
Martha Stewart Cocktails (99 cents for iPhone)
Give thanks to the home goods queen for an app that allows you to easily infuse that hard edge into your Thanksgiving drink menu. This all-inclusive cocktail recipe database can be easily shared with friends and even comes with a specialized Thanksgiving selection guaranteed to keep more than the conversation flowing.
How to Cook Everything for iPhone ($4.99 for iPhone)
Mark Bittman's popular How to Cook Everything app has thousands of recipes, including many specifically for Thanksgiving. There are Thanksgiving recipes for all the popular dishes, including Classic Roast Turkey with Stuffing, Traditional Cranberry Sauce, and Pumpkin Pie with Gingersnap Crust. If this is your first time preparing a Thanksgiving meal, you'll also find lots of how-to content.
To coincide with this most plentiful of and feast-filled holiday, Appitalism.com (the mobile app superstore), the first site to combine a social community with an online store to help consumers quickly and easily discover, discuss and download the best digital content for all devices, recommends the following apps for the best in thanksgiving preparation, recipes, and amusement sure to keep you out of that turkey-induced coma.
Allrecipes.com Dinner Spinner (Free for iPhone)
The app includes hundreds of Thanksgiving recipes, including Green Bean Casserole, Candied Sweet Potatoes, and plenty of recipes for that perfect Turkey. AllRecipes.com is also useful because you can see user ratings, which makes it easier to pick the best recipes. If you're on a budget, the AllRecipes.com Dinner Spinner app is a great pick for planning your Thanksgiving meal.
Epicurious Recipes (Free for iPhone)
Epicurious has a dedicated section for Thanksgiving, and it includes nearly 200 recipes from Gourmet and Bon Appétit magazines. If you're not sure how you want to cook your turkey, this is the app for you. There are a ton of turkey recipes, including Clementine-Salted Turkey with Redeye Gravy and Sage Butter-Roasted Turkey. Those planning a vegetarian Thanksgiving will also appreciate veggie-friendly holiday recipes like Vegetarian Shepherd's Pie or Pumpkin Stuffed with Vegetable Stew.
Whole Foods Market Recipes (Free for iPhone)
The Whole Foods Market Recipes app are healthy and include nutrition information -- not that you're likely to be worried about calories and fat grams on Thanksgiving! One of my favorite recipes is the Thanksgiving Weekend Strata, which uses leftover stuffing. You could also try the Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle in place of your normal marshmallow-topped sweet potato recipe.
Martha Stewart Cocktails (99 cents for iPhone)
Give thanks to the home goods queen for an app that allows you to easily infuse that hard edge into your Thanksgiving drink menu. This all-inclusive cocktail recipe database can be easily shared with friends and even comes with a specialized Thanksgiving selection guaranteed to keep more than the conversation flowing.
How to Cook Everything for iPhone ($4.99 for iPhone)
Mark Bittman's popular How to Cook Everything app has thousands of recipes, including many specifically for Thanksgiving. There are Thanksgiving recipes for all the popular dishes, including Classic Roast Turkey with Stuffing, Traditional Cranberry Sauce, and Pumpkin Pie with Gingersnap Crust. If this is your first time preparing a Thanksgiving meal, you'll also find lots of how-to content.
Friday, November 18, 2011
Belgian Bistro Now Open in Downtown Cincinnati
A new Belgian Bistro is located at the corner of 12th & Vine St., next door to the Ensemble Theater is now open. Hours are Monday through Saturday, 7am to 3pm.
Besides the famous waffles they have a full menu of Belgian specialties (salade Liégeoise, boulets Liégeois, Mitraillette, Belgian baguettes sandwiches, stoemp..) and a twist on Waffle n' chicken, an amazing Am-ber-gaire (that's the way a French-speaking Belgian would order a Hamburger), lighter fares like Salade Niçoise, and Arugula salad.
They also have an espresso bar and a full bakery case to satisfy all your caffeinated needs and cravings. Everything is made from scratch (other than the coffee but it is roasted next door!) and has free wi-fi.
Open for breakfast and lunch but will soon be open for dinner as soon as a liquor license is obtained.
No time to sit down? Take out is available. Call 513-381-4707 to have your order ready for pick up.
If you want to offer something different for your office lunch, they also make boxed lunches. Give Joe a call at 513-807-0995 or email him at catering@authenticwaffle.com.
Besides the famous waffles they have a full menu of Belgian specialties (salade Liégeoise, boulets Liégeois, Mitraillette, Belgian baguettes sandwiches, stoemp..) and a twist on Waffle n' chicken, an amazing Am-ber-gaire (that's the way a French-speaking Belgian would order a Hamburger), lighter fares like Salade Niçoise, and Arugula salad.
They also have an espresso bar and a full bakery case to satisfy all your caffeinated needs and cravings. Everything is made from scratch (other than the coffee but it is roasted next door!) and has free wi-fi.
Open for breakfast and lunch but will soon be open for dinner as soon as a liquor license is obtained.
No time to sit down? Take out is available. Call 513-381-4707 to have your order ready for pick up.
If you want to offer something different for your office lunch, they also make boxed lunches. Give Joe a call at 513-807-0995 or email him at catering@authenticwaffle.com.
Thursday, November 17, 2011
Wendy's New "W" Doubles Flavor, Not Price
With its tantalizing taste, the new “W” cheeseburger is another winning addition to Wendy’s expanding menu … and its budget-friendly price may cause consumers to do a double take!
The “W” – with emphasis on the DOUBLE – serves up two 2.25-ounce patties of sizzling, fresh, never-frozen North American* beef, with double the cheese, too. Topped with our zesty signature sauce, the “W” – like our recently-launched Dave’s Hot ‘N Juicy Cheeseburgers -- is made-to-order the right way with fresh, quality ingredients: sweet red onions, hand-leafed lettuce and crinkle-cut pickles, all on a buttered, toasted bun.
“With the ‘W,’ Wendy’s gives cheeseburger lovers an indulgent taste experience at a great price,” said Gerard Lewis, Wendy’s Senior Vice President of Product Development. “The ‘W’ continues our menu evolution, as we offer even more mouthwatering choices bursting with flavor that suit the tastes and budgets of customers. It’s a real winner!”
The addition of the “W” continues Wendy’s bold and innovative menu overhaul, which in the past 15 months alone has included the launch of four Garden Sensations® Salads, My 99¢ Everyday Value Menu, Natural-Cut Fries with Sea Salt and – of course – Dave’s Hot ‘N Juicy Cheeseburgers.
Wendy’s Twitter feed (@Wendys) will be hosting a series of challenges November 15 to November 28, and giving select winners Best Buy gift cards and Southwest Airlines tickets.
The “W” is available at all Wendy’s restaurants for a recommended price of $2.99. For more information, visit www.wendys.com.
* Fresh beef available in contiguous U.S. and Canada.
The “W” – with emphasis on the DOUBLE – serves up two 2.25-ounce patties of sizzling, fresh, never-frozen North American* beef, with double the cheese, too. Topped with our zesty signature sauce, the “W” – like our recently-launched Dave’s Hot ‘N Juicy Cheeseburgers -- is made-to-order the right way with fresh, quality ingredients: sweet red onions, hand-leafed lettuce and crinkle-cut pickles, all on a buttered, toasted bun.
“With the ‘W,’ Wendy’s gives cheeseburger lovers an indulgent taste experience at a great price,” said Gerard Lewis, Wendy’s Senior Vice President of Product Development. “The ‘W’ continues our menu evolution, as we offer even more mouthwatering choices bursting with flavor that suit the tastes and budgets of customers. It’s a real winner!”
The addition of the “W” continues Wendy’s bold and innovative menu overhaul, which in the past 15 months alone has included the launch of four Garden Sensations® Salads, My 99¢ Everyday Value Menu, Natural-Cut Fries with Sea Salt and – of course – Dave’s Hot ‘N Juicy Cheeseburgers.
Wendy’s Twitter feed (@Wendys) will be hosting a series of challenges November 15 to November 28, and giving select winners Best Buy gift cards and Southwest Airlines tickets.
The “W” is available at all Wendy’s restaurants for a recommended price of $2.99. For more information, visit www.wendys.com.
* Fresh beef available in contiguous U.S. and Canada.
Dalla Terra Winery Direct® to Cease Relationship with Producer Avignonesi and its Distributor, Classica, S.p.A.
Dalla Terra Winery Direct® Chairman Brian Larky, and President Dave Holt today announced that the company will cease its relationship with producer Avignonesi (Montepulciano, Tuscany) and export firm Classica, S.p.A. Dalla Terra will thereby relinquish importing wine from Avignonesi and Classica, S.p.A. to the USA, effective December 27, 2011. Dalla Terra has been the exclusive USA importer for Avignonesi since 1999, working closely with Classica, S.p.A to achieve broad exposure in the United States. Avignonesi and Classica, S.p.A. were owned by the Falvo family from 1974 to May 2009, when they were bought out bylongtime investor in both companies, Virginie Saverys, director of the Belgian shipping company Compagnie Maritime Belge NV. Dalla Terra continues its longtime relationship with the Falvos, who own Li Veli (Cellino San Marco, Puglia).
“It has been our privilege to represent Classica and Avignonesi for the last 12 years. We have enjoyed our relationship and the success it has brought us. However, Dalla Terra faced a unique situation when the Avignonesi winery and Classica changed ownership in 2009,” said Larky. “In terminating our relationship with Avignonesi and Classica,” he added, “we are faithfully adhering to our original focus of exclusively representing leading Italian wine-producing families who we have taken great care in choosing. This has always been an important part of our business model and will continue to be a mandate in all existing and future importing relationships.”
“It has been our privilege to represent Classica and Avignonesi for the last 12 years. We have enjoyed our relationship and the success it has brought us. However, Dalla Terra faced a unique situation when the Avignonesi winery and Classica changed ownership in 2009,” said Larky. “In terminating our relationship with Avignonesi and Classica,” he added, “we are faithfully adhering to our original focus of exclusively representing leading Italian wine-producing families who we have taken great care in choosing. This has always been an important part of our business model and will continue to be a mandate in all existing and future importing relationships.”
Future of Organic Food and Agriculture at Risk says Cornucopia Institute
The Cornucopia Institute, one of the nation’s leading organic industry watchdogs, is urging members of the USDA's National Organic Standards Board (NOSB), in formal testimony, to vote to preserve the integrity of organic food and farming at its upcoming meeting in Savannah, Georgia.
Some of the hot button issues on the agenda, including using artificial preservatives and genetically modified ingredients, would seem Orwellian to many longtime organic farmers and consumers. The forecasted dustup will be debated by a USDA panel, deeply divided between corporate agribusiness representatives and organic advocates.
Under the Bush and Obama administrations, the USDA Secretaries have been criticized for appointing a significant number of corporate representatives, whose primary interest appears to be loosening the federal organic standards, allegedly in pursuit of enhanced profits.
"We think this meeting may well decide the fate of organic food and agriculture in this country," said Mark A. Kastel, Codirector of The Cornucopia Institute, which represents family-scale organic farmers and their consumer allies across the U.S.
The 15-member NOSB is a citizen panel, set up by Congress, to advise the Secretary of Agriculture on organic policy and rulemaking. Upcoming votes concern the use of genetically modified and synthetic additives that have been petitioned for use in organic foods and drinks, including baby foods and formula.
While these synthetics seemingly fail the legal criteria for inclusion in organic foods, the NOSB committee recommending their use is comprised mostly of representatives working for corporations like General Mills and Campbell Soup that have only a sliver of their total sales in the organic food sector.
Additives being recommended for use in organics include nutritional oils manufactured by Martek Biosciences Corporation, part of the $30 billion multinational conglomerate Royal DSM. These oils, genetically modified to provide isolated omega-3 and omega-6 nutrients DHA and ARA, are derived from algae and soil fungus, and stabilized with a wide variety of synthetic ingredients.
When incorporated in infant formula, these oils are processed with a neurotoxic solvent, n-hexane. A byproduct of gasoline refinement, n-hexane is regulated by the Environmental Protection Agency as a hazardous pollutant. The recommendation to approve Martek’s oils, processed with hexane, has industry observers scratching their head since solvents, commonly used in conventional food production, are expressly forbidden in organic food production.
“What is most egregious about the NOSB push to approve the Martek Biosciences Corporation petition is that these DHA and ARA oils are in no way essential in organics, as claimed by Martek,” states Cornucopia's Kastel. “Other organic manufacturers have successfully used fish oil and egg yolks as legal and natural alternative sources of supplemental DHA.”
According to a poll of nearly 1,500 Seattle area organic consumers, conducted by PCC Natural Markets, the largest member-owned food cooperative in the United States, the overwhelming majority of shoppers would reject organic products with Martek’s oils if they knew the manufacturing details of Martek's “Life’sDHA®”.
76.4% of shoppers polled in the PCC survey would not purchase organic products with DHA from genetically modified algae, and 88.6% would not purchase organic products if hexane-extracted. If consumers knew that Martek’s oils are stabilized with synthetic ingredients, the poll suggests that 78.3% of consumers would reject the products as well.
The NOSB will also vote on a petition allowing the use of the synthetic preservative sulfur dioxide (sulfites) in wine. Winemakers who currently use sulfites are prohibited from using the USDA organic seal on their labels. "Approving sulfites, not only a synthetic preservative but a common allergen, would represent another blow to consumer confidence in the organic label, which has always signified the absence of artificial preservatives," Kastel noted.
The success of a growing number of certified organic winemakers that shun artificial preservatives proves that this synthetic is not essential to making a high quality organic wine.
"If the standards are weakened by the USDA, allowing these synthetics, it will significantly narrow the difference between organic and conventional wine," said Paul Frey of Frey Vineyards. "A major strength of the organic standards comes from consumers trusting that organic foods are wholesome and free from artificial preservatives and other threats to health and environmental stewardship."
Meanwhile, the Livestock Committee of the NOSB, which is refining the standards aimed at ensuring high levels of animal welfare on organic farms, appears to be backing away from adopting strong, enforceable standards for laying hens and other species.
"They are caving to the factory farm lobby, listening to giant vertically integrated egg producers, and ignoring the voice of rank-and-file family farmers," said Tim Koegel, a nationally prominent certified organic farmer producing pastured eggs and chickens. "The NOSB has an opportunity to make organics the true gold standard in terms of animal husbandry but instead might choose to make the organic label a joke."
The proposal for chickens would give animals as little as one square foot of living space. "Like allowing synthetics, this woefully inadequate standard would violate the organic law that requires animals be allowed to exhibit their natural instinctive behaviors," added Koegel. "Hell, those birds will not even be able to fully span their wings, let alone forage outside for insects, seeds and worms."
This is not the first time the organic community, farmers and consumers, have come together to defend the integrity of the organic label. In the mid-90s, when the Clinton Administration first suggested allowing antibiotics, genetic engineering and sewage sludge in organics, over 300,000 citizens recorded their objections with the USDA—and they won.
"We have already received numerous proxies, downloaded from our website (www.cornucopia.org) from organic stakeholders demanding that the NOSB back away from sweetheart deals for corporate agribusiness at the expense of the organic label," affirmed Kastel. "We hope many other folks, who care about organics, will make their voice heard as well."
Some of the hot button issues on the agenda, including using artificial preservatives and genetically modified ingredients, would seem Orwellian to many longtime organic farmers and consumers. The forecasted dustup will be debated by a USDA panel, deeply divided between corporate agribusiness representatives and organic advocates.
Under the Bush and Obama administrations, the USDA Secretaries have been criticized for appointing a significant number of corporate representatives, whose primary interest appears to be loosening the federal organic standards, allegedly in pursuit of enhanced profits.
"We think this meeting may well decide the fate of organic food and agriculture in this country," said Mark A. Kastel, Codirector of The Cornucopia Institute, which represents family-scale organic farmers and their consumer allies across the U.S.
The 15-member NOSB is a citizen panel, set up by Congress, to advise the Secretary of Agriculture on organic policy and rulemaking. Upcoming votes concern the use of genetically modified and synthetic additives that have been petitioned for use in organic foods and drinks, including baby foods and formula.
While these synthetics seemingly fail the legal criteria for inclusion in organic foods, the NOSB committee recommending their use is comprised mostly of representatives working for corporations like General Mills and Campbell Soup that have only a sliver of their total sales in the organic food sector.
Additives being recommended for use in organics include nutritional oils manufactured by Martek Biosciences Corporation, part of the $30 billion multinational conglomerate Royal DSM. These oils, genetically modified to provide isolated omega-3 and omega-6 nutrients DHA and ARA, are derived from algae and soil fungus, and stabilized with a wide variety of synthetic ingredients.
When incorporated in infant formula, these oils are processed with a neurotoxic solvent, n-hexane. A byproduct of gasoline refinement, n-hexane is regulated by the Environmental Protection Agency as a hazardous pollutant. The recommendation to approve Martek’s oils, processed with hexane, has industry observers scratching their head since solvents, commonly used in conventional food production, are expressly forbidden in organic food production.
“What is most egregious about the NOSB push to approve the Martek Biosciences Corporation petition is that these DHA and ARA oils are in no way essential in organics, as claimed by Martek,” states Cornucopia's Kastel. “Other organic manufacturers have successfully used fish oil and egg yolks as legal and natural alternative sources of supplemental DHA.”
According to a poll of nearly 1,500 Seattle area organic consumers, conducted by PCC Natural Markets, the largest member-owned food cooperative in the United States, the overwhelming majority of shoppers would reject organic products with Martek’s oils if they knew the manufacturing details of Martek's “Life’sDHA®”.
76.4% of shoppers polled in the PCC survey would not purchase organic products with DHA from genetically modified algae, and 88.6% would not purchase organic products if hexane-extracted. If consumers knew that Martek’s oils are stabilized with synthetic ingredients, the poll suggests that 78.3% of consumers would reject the products as well.
The NOSB will also vote on a petition allowing the use of the synthetic preservative sulfur dioxide (sulfites) in wine. Winemakers who currently use sulfites are prohibited from using the USDA organic seal on their labels. "Approving sulfites, not only a synthetic preservative but a common allergen, would represent another blow to consumer confidence in the organic label, which has always signified the absence of artificial preservatives," Kastel noted.
The success of a growing number of certified organic winemakers that shun artificial preservatives proves that this synthetic is not essential to making a high quality organic wine.
"If the standards are weakened by the USDA, allowing these synthetics, it will significantly narrow the difference between organic and conventional wine," said Paul Frey of Frey Vineyards. "A major strength of the organic standards comes from consumers trusting that organic foods are wholesome and free from artificial preservatives and other threats to health and environmental stewardship."
Meanwhile, the Livestock Committee of the NOSB, which is refining the standards aimed at ensuring high levels of animal welfare on organic farms, appears to be backing away from adopting strong, enforceable standards for laying hens and other species.
"They are caving to the factory farm lobby, listening to giant vertically integrated egg producers, and ignoring the voice of rank-and-file family farmers," said Tim Koegel, a nationally prominent certified organic farmer producing pastured eggs and chickens. "The NOSB has an opportunity to make organics the true gold standard in terms of animal husbandry but instead might choose to make the organic label a joke."
The proposal for chickens would give animals as little as one square foot of living space. "Like allowing synthetics, this woefully inadequate standard would violate the organic law that requires animals be allowed to exhibit their natural instinctive behaviors," added Koegel. "Hell, those birds will not even be able to fully span their wings, let alone forage outside for insects, seeds and worms."
This is not the first time the organic community, farmers and consumers, have come together to defend the integrity of the organic label. In the mid-90s, when the Clinton Administration first suggested allowing antibiotics, genetic engineering and sewage sludge in organics, over 300,000 citizens recorded their objections with the USDA—and they won.
"We have already received numerous proxies, downloaded from our website (www.cornucopia.org) from organic stakeholders demanding that the NOSB back away from sweetheart deals for corporate agribusiness at the expense of the organic label," affirmed Kastel. "We hope many other folks, who care about organics, will make their voice heard as well."
Thirty Percent of Americans Choose Starbucks as Their Favorite Coffee
Americans love their coffee. Whether it’s a nice piping hot cup of brew to start the day, served with cake as an after-dinner dessert, or as an afternoon pick-me-up.
Poll Position wanted to know what retail outlet is our favorite to buy coffee.
In a national scientific telephone poll, 30% chose Starbucks, with McDonald’s and Dunkin’ Donuts each tied for second each with 19%.
Here is a breakdown of the poll results:
Starbucks: 30%
McDonald’s: 19%
Dunkin’ Donuts: 19%
Caribou Coffee: 7%
Seattle’s best Coffee: 3%
Some Other Shop: 15%
While Starbucks led the way in almost all of our categories, it finished fourth among the 65 and older group. McDonald’s was their first choice with 27%, Dunkin’ Donuts was second at 22%, some other shop was third at 17%, Starbucks fourth with 16%, Seattle’s Best was fifth at 5%, Caribou Coffee came in sixth at 3%.
See a breakdown of survey participants by age, race, gender, and political affiliation in crosstabs for this poll at http://media.pollposition.com.s3.amazonaws.com/wp-content/uploads/Poll-Position-Crosstbas-Social-media-helpful-or-harmful.pdf.
Poll Position’s scientific telephone survey of 1,170 registered voters nationwide was conducted November 15, 2011 and has a margin of error of ±3%. Poll results are weighted to be a representative sampling of all American adults.
What do you think? Who is your favorite coffee retail outlet? Vote in our online companion poll and comment at http://pollposition.com/2011/11/17/favorite-coffee/.
The online companion poll in which you can vote provides unscientific results, meaning it’s a tally of participating Poll Position users, not a nationally representative sampling.
Poll Position is committed to transparency and upholding the highest professional standards in its polling, explaining why we provide you with the crosstabs of our scientific polls. Crosstabs provide a breakdown of survey participants by age, race, gender, and political affiliation.
Learn more about Poll Position’s polling methodology at http://pollposition.com/2011/09/26/our-polling-methodology/.
About Poll Position
Poll Position is a unique non-partisan news, polling, and social media company founded and lead by two award-winning CNN news and polling veterans. The company’s goals are to engage, enlighten, and entertain millions of people with exclusive news-making, buzz-generating public opinion polls and giving people everywhere an opportunity to vote and comment on hot topics, while learning the views of others.
For more news updates and research findings, follow Poll Position on Twitter @PollPosition and become a Facebook fan at http://www.facebook.com/PollPosition. Become a registered user at http://pollposition.com/members-area/.
To learn more about Poll Position, go to http://www.pollposition.com.
Poll Position wanted to know what retail outlet is our favorite to buy coffee.
In a national scientific telephone poll, 30% chose Starbucks, with McDonald’s and Dunkin’ Donuts each tied for second each with 19%.
Here is a breakdown of the poll results:
Starbucks: 30%
McDonald’s: 19%
Dunkin’ Donuts: 19%
Caribou Coffee: 7%
Seattle’s best Coffee: 3%
Some Other Shop: 15%
While Starbucks led the way in almost all of our categories, it finished fourth among the 65 and older group. McDonald’s was their first choice with 27%, Dunkin’ Donuts was second at 22%, some other shop was third at 17%, Starbucks fourth with 16%, Seattle’s Best was fifth at 5%, Caribou Coffee came in sixth at 3%.
See a breakdown of survey participants by age, race, gender, and political affiliation in crosstabs for this poll at http://media.pollposition.com.s3.amazonaws.com/wp-content/uploads/Poll-Position-Crosstbas-Social-media-helpful-or-harmful.pdf.
Poll Position’s scientific telephone survey of 1,170 registered voters nationwide was conducted November 15, 2011 and has a margin of error of ±3%. Poll results are weighted to be a representative sampling of all American adults.
What do you think? Who is your favorite coffee retail outlet? Vote in our online companion poll and comment at http://pollposition.com/2011/11/17/favorite-coffee/.
The online companion poll in which you can vote provides unscientific results, meaning it’s a tally of participating Poll Position users, not a nationally representative sampling.
Poll Position is committed to transparency and upholding the highest professional standards in its polling, explaining why we provide you with the crosstabs of our scientific polls. Crosstabs provide a breakdown of survey participants by age, race, gender, and political affiliation.
Learn more about Poll Position’s polling methodology at http://pollposition.com/2011/09/26/our-polling-methodology/.
About Poll Position
Poll Position is a unique non-partisan news, polling, and social media company founded and lead by two award-winning CNN news and polling veterans. The company’s goals are to engage, enlighten, and entertain millions of people with exclusive news-making, buzz-generating public opinion polls and giving people everywhere an opportunity to vote and comment on hot topics, while learning the views of others.
For more news updates and research findings, follow Poll Position on Twitter @PollPosition and become a Facebook fan at http://www.facebook.com/PollPosition. Become a registered user at http://pollposition.com/members-area/.
To learn more about Poll Position, go to http://www.pollposition.com.
Toppers Pizza expanding from Cincinnati to Highland Heights
When Bob, Dave and Ricky Fullarton opened the first Toppers Pizza location in Ohio, the father sons trio expected great things. Today, the University of Cincinnati location has won over the hearts and taste buds of thousands of happy customers. Now, the Fullarton’s will take Toppers Pizza on the road – opening directly over the border in Highland Heights, KY, making them yet another multi-unit owner within the hot pizza franchise’s system.
“Our customers are true fans at our University of Cincinnati location. We fully expect the same type of following as we expand and add more units throughout the DMA,” said Dave Fullarton, who manages the restaurant.
The newest addition to the 30-unit pizza chain will open in December at 2517 Wilson Ave. Just like its UC location, Toppers Pizza will once again give the first 50 guests in line free food for a year and reward fans that day with prizes and giveaway rewards (fanatics should watch facebook.com/toppersrocks for details).
“The Fullartons are great examples of franchisees who came into the system and took it by storm,” said Scott Iversen, Director of Franchise Development that has plans to cross over the 100-unit mark in 2013. “When I came on board, I was immediately introduced to the entrepreneurial trio. I knew they were creating something special, especially with the high level of passion they brought to the table.”
The big pizza chains serve their purpose: mediocre food, mediocre promises and mediocre connections. Toppers Pizza, a 30-unit eclectic pizza delivery franchise brand, doesn’t follow those characteristics. To prove its tasty promise to consumers, Toppers will celebrate this reprieve with two grand opening celebrations unmatched by the big guns at its new location.
“When we open a location, it truly is a celebration. No fake grand openings with boring ribbon cuttings. We go for the grand slam with the way we open, the way we connect with our customers and the tastes we offer on our menu,” said Scott Gittrich, CEO of the emerging chain and former Dominos Pizza delivery driver. “Trust me; I quickly learned what not to do with our customer bonds. This is their party, not ours.”
Along with its ability to tap into the most influential demographic, 18-34 year olds, Toppers has made a name for itself as innovators of unique menu items. Toppers was the first delivery brand to capture the cheesy bread marketplace with its famous Topperstix. Toppers has never shied away from innovation with its Mac ‘N Cheese, Potato Topper, Cool C-B-R (Chicken-Bacon-Ranch), The Hangover Helper, Buffalo Wings, Quesadillas, Grinders, and dozens of other menu items. Differentiating itself from the competition, 70 percent of Toppers’ sales come from items not traditionally found on competitors’ menus.
When the big chains are down, Toppers has remained up, taking names and gripping its share of the $40-plus-billlion pizza industry. In 2011, Toppers increased average unit volumes and system-wide sales, opening four stores with 20 more under contract. Why the upswing?
“The reason for our success is simple, meaning that we are not one of the ‘Wal-Marts’ of the industry. The big chains have lost identity and brand connection,” Gittrich said. “Our customers are fanatical about our brand. Our quirkiness and edginess has given our brand character, so we have been able to continue our growth and bonding with an untapped national demographic: the 18-34-year olds.”
“Our customers are true fans at our University of Cincinnati location. We fully expect the same type of following as we expand and add more units throughout the DMA,” said Dave Fullarton, who manages the restaurant.
The newest addition to the 30-unit pizza chain will open in December at 2517 Wilson Ave. Just like its UC location, Toppers Pizza will once again give the first 50 guests in line free food for a year and reward fans that day with prizes and giveaway rewards (fanatics should watch facebook.com/toppersrocks for details).
“The Fullartons are great examples of franchisees who came into the system and took it by storm,” said Scott Iversen, Director of Franchise Development that has plans to cross over the 100-unit mark in 2013. “When I came on board, I was immediately introduced to the entrepreneurial trio. I knew they were creating something special, especially with the high level of passion they brought to the table.”
The big pizza chains serve their purpose: mediocre food, mediocre promises and mediocre connections. Toppers Pizza, a 30-unit eclectic pizza delivery franchise brand, doesn’t follow those characteristics. To prove its tasty promise to consumers, Toppers will celebrate this reprieve with two grand opening celebrations unmatched by the big guns at its new location.
“When we open a location, it truly is a celebration. No fake grand openings with boring ribbon cuttings. We go for the grand slam with the way we open, the way we connect with our customers and the tastes we offer on our menu,” said Scott Gittrich, CEO of the emerging chain and former Dominos Pizza delivery driver. “Trust me; I quickly learned what not to do with our customer bonds. This is their party, not ours.”
Along with its ability to tap into the most influential demographic, 18-34 year olds, Toppers has made a name for itself as innovators of unique menu items. Toppers was the first delivery brand to capture the cheesy bread marketplace with its famous Topperstix. Toppers has never shied away from innovation with its Mac ‘N Cheese, Potato Topper, Cool C-B-R (Chicken-Bacon-Ranch), The Hangover Helper, Buffalo Wings, Quesadillas, Grinders, and dozens of other menu items. Differentiating itself from the competition, 70 percent of Toppers’ sales come from items not traditionally found on competitors’ menus.
When the big chains are down, Toppers has remained up, taking names and gripping its share of the $40-plus-billlion pizza industry. In 2011, Toppers increased average unit volumes and system-wide sales, opening four stores with 20 more under contract. Why the upswing?
“The reason for our success is simple, meaning that we are not one of the ‘Wal-Marts’ of the industry. The big chains have lost identity and brand connection,” Gittrich said. “Our customers are fanatical about our brand. Our quirkiness and edginess has given our brand character, so we have been able to continue our growth and bonding with an untapped national demographic: the 18-34-year olds.”
Wednesday, November 16, 2011
Make the Holidays Extra Jolly! Bakers Bacon Offers Bacon For Christmas Gifts!
Bakers Bacon announced today that all three of Chef Tony Bakers Bacons will be available as Christmas gifts and can be ordered through the website or directly from Baker@bakersbacon.com
As a small company, Baker’s Bacon is dedicated to not only the very best product, but also service! Baker’s Bacon will take your order, create a custom gift card, wrap the bacon in festive Christmas ribbon and mail it anywhere in the US all in time for Christmas. All orders need to be received by 10am Wednesday, December 21st to guarantee Christmas delivery.
Bakers Bacon can take the stress out holiday shopping. Let us take care of all your client, friends and family with the gifts of Bacon! Remember “Everybody LOVES Bacon!” English back bacon is unique yet familiar, made from Natural Duroc Pork and slowly dry cured, finished in a 60 year old smoke house with real apple wood chips.
The bacon offers a long shelf life and also freezes well. This is a very special hand crafted product that is sure to stimulate the senses of any foodie and tip the most stringent vegetarian off of the wagon!
Bakers Bacon is delivered in a recycled cardboard outer box with recyclable Styrofoam insert. The icepacks are reusable for refrigeration. All shipments are shipped via UPS 2 day. If you live in Monterey or Carmel, California, contact us and we may be able to deliver direct to you.
For more information go to www.bakersbacon.com or email us at baker@bakersbacon.com
Details:
Bacon available in 3# packs: From $9.99 to $11.99 per pound and about 10 slices per pound.
· English Style Back Bacon
· Double Applewood Smoked
· Applewood Smoked
Baker’s flagship bacon is his “Back” bacon while traditional American-style bacon comes from the underbelly of the pig, creating meat streaked with fat. Baker’s English-style bacon is derived from the lean back of the pig — a cut above! — cured with a nice balance of sweetness to salt, and a smoky, complex, ham-like flavor.
Sourced from sustainable, naturally raised hogs, Baker’s Back Bacon is hand-rubbed with a blend of sugars, kosher salt and a secret concoction of spices. Next, it’s slowly smoked in a 50+ year old smokehouse for many hours with real apple wood.
When sliced it’s commonly called rashers in the United Kingdom, English-style bacon is leaner with more savory meat flavor but with the telltale sweet-and-salt balance and smoky essence we’ve all come to crave from bacon.
Made in the USA but inspired by a centuries’ old method and perfected by a chef’s personal demand for quality and sustainability, Baker’s Bacon is truly a cut above ordinary bacon.
As a small company, Baker’s Bacon is dedicated to not only the very best product, but also service! Baker’s Bacon will take your order, create a custom gift card, wrap the bacon in festive Christmas ribbon and mail it anywhere in the US all in time for Christmas. All orders need to be received by 10am Wednesday, December 21st to guarantee Christmas delivery.
Bakers Bacon can take the stress out holiday shopping. Let us take care of all your client, friends and family with the gifts of Bacon! Remember “Everybody LOVES Bacon!” English back bacon is unique yet familiar, made from Natural Duroc Pork and slowly dry cured, finished in a 60 year old smoke house with real apple wood chips.
The bacon offers a long shelf life and also freezes well. This is a very special hand crafted product that is sure to stimulate the senses of any foodie and tip the most stringent vegetarian off of the wagon!
Bakers Bacon is delivered in a recycled cardboard outer box with recyclable Styrofoam insert. The icepacks are reusable for refrigeration. All shipments are shipped via UPS 2 day. If you live in Monterey or Carmel, California, contact us and we may be able to deliver direct to you.
For more information go to www.bakersbacon.com or email us at baker@bakersbacon.com
Details:
Bacon available in 3# packs: From $9.99 to $11.99 per pound and about 10 slices per pound.
· English Style Back Bacon
· Double Applewood Smoked
· Applewood Smoked
Baker’s flagship bacon is his “Back” bacon while traditional American-style bacon comes from the underbelly of the pig, creating meat streaked with fat. Baker’s English-style bacon is derived from the lean back of the pig — a cut above! — cured with a nice balance of sweetness to salt, and a smoky, complex, ham-like flavor.
Sourced from sustainable, naturally raised hogs, Baker’s Back Bacon is hand-rubbed with a blend of sugars, kosher salt and a secret concoction of spices. Next, it’s slowly smoked in a 50+ year old smokehouse for many hours with real apple wood.
When sliced it’s commonly called rashers in the United Kingdom, English-style bacon is leaner with more savory meat flavor but with the telltale sweet-and-salt balance and smoky essence we’ve all come to crave from bacon.
Made in the USA but inspired by a centuries’ old method and perfected by a chef’s personal demand for quality and sustainability, Baker’s Bacon is truly a cut above ordinary bacon.
Thanksgiving at the Claddagh!
This Thanksgiving, leave the pots and pans to the Claddagh Irish Pubs! The annual grand holiday buffet at the restaurants, located at 5075 Deerfield Blvd. in Mason, OH, and 1 Levee Way, Suite 2122 in Newport, KY, will feature stations for every Turkey Day craving, including hot carvery, sides, salads, and desserts. Offerings will include both breakfast and lunch items (see menu below). Watch the day’s NFL football games, enjoy a pint of Guinness, and reflect on what you’re thankful for this Thanksgiving at the Claddagh Irish Pubs.
“We are taking the hassle out of the holidays,” says Karen Murphy, corporate director of food and beverage. “The Claddagh will be serving everybody’s favorite dishes—from traditional roasted turkey with all the trimmings to our signature shepherd’s pie, which is a perfect fall treat. And the best part is the clean-up is on us!”
The Claddagh’s Thanksgiving buffet is available from 11 a.m. to 7 p.m. on Thursday, November 24, and the buffet closes one hour after the last seating. The price is $22.95 for adults, $9.95 for kids ages 5 to 10, and free for kids 4 years old and under. Reservations are strongly recommended and can be made by calling 513.770.0999 (Mason) or 859.581.8888 (Newport).
The Claddagh Thanksgiving Buffet Menu 2011
Made-to-order Belgian waffles with unlimited toppings
Freshly baked breads, muffins, croissants, and bagels with assorted butters and cream cheese
Assorted fresh fruit
Carved turkey and ham with all the trimmings
Cranberry sauce
Green bean casserole
Candied yams
Mac and cheese
Savory cornbread stuffing
Fresh seasonal vegetables
Mashed potatoes
Beef and turkey pan gravy
Huge salad bar with all the trimmings and specialty salads
Balsamic-marinated chicken breast
Seafood pasta
Traditional shepherd’s pie
Assortment of house-made desserts
Plus much more!
Visit the newly relaunched www.claddaghirishpubs.com for further details. The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513.770.0999) 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 am., and Sunday 11 a.m. to 11 p.m.
“We are taking the hassle out of the holidays,” says Karen Murphy, corporate director of food and beverage. “The Claddagh will be serving everybody’s favorite dishes—from traditional roasted turkey with all the trimmings to our signature shepherd’s pie, which is a perfect fall treat. And the best part is the clean-up is on us!”
The Claddagh’s Thanksgiving buffet is available from 11 a.m. to 7 p.m. on Thursday, November 24, and the buffet closes one hour after the last seating. The price is $22.95 for adults, $9.95 for kids ages 5 to 10, and free for kids 4 years old and under. Reservations are strongly recommended and can be made by calling 513.770.0999 (Mason) or 859.581.8888 (Newport).
The Claddagh Thanksgiving Buffet Menu 2011
Made-to-order Belgian waffles with unlimited toppings
Freshly baked breads, muffins, croissants, and bagels with assorted butters and cream cheese
Assorted fresh fruit
Carved turkey and ham with all the trimmings
Cranberry sauce
Green bean casserole
Candied yams
Mac and cheese
Savory cornbread stuffing
Fresh seasonal vegetables
Mashed potatoes
Beef and turkey pan gravy
Huge salad bar with all the trimmings and specialty salads
Balsamic-marinated chicken breast
Seafood pasta
Traditional shepherd’s pie
Assortment of house-made desserts
Plus much more!
Visit the newly relaunched www.claddaghirishpubs.com for further details. The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513.770.0999) 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 am., and Sunday 11 a.m. to 11 p.m.
Tuesday, November 15, 2011
Good Food Awards Year Two Finalists Announced
The Good Food Awards represents America at its best. We are a nation built on the innovations of farmers, entrepreneurs and makers—small businesses that support and stimulate vibrant local economies. In the long term, The Good Food Awards has set out to change the way America feeds itself, and in the short term, to foster and fuel a craft food renaissance that is taking shape from coast to coast.
Today, at a press breakfast at Il Buco Alimentari e Vineria in New York City, this year’s Good Food Award Finalists, coming from 25 different states, were announced in front of journalists, food producers and industry leaders. Emerging this year from 926 entered products, the Good Food Award Finalists are demonstrating that we no longer need to choose between great taste and good values: all of them are leaders in both sustainability and craftsmanship.
“The companies behind this year’s 144 Good Food Awards finalists are incredibly diverse, from an 8 person goat cheese dairy in Harrisburg, Missouri to a 400 person brewery in Colorado,” said Sarah Weiner, Director of Good Food Awards. “It is fascinating to see such different companies united in the values of sustainability and social responsibility, and producing incredibly delicious food. All around the country these small and medium size businesses are creating good jobs for their community and supporting other local businesses, from dairies to sustainable farmers to local graphic designers. Food manufacturing is one of the largest growth industries in the country, and ‘good food’ producers are creating both food and jobs that nourish our communities.”
United by their ethics, the Good Food Awards was created by a thriving community of food leaders, from nationally recognized journalists to your local coffee guru, compelled to honor their food crafting peers. From this group of finalists, the winners will be chosen and announced at the Good Food Awards Ceremony at the San Francisco Ferry Building on January 13, 2012 based on excellence in taste. This celebration will be followed by a public Good Food Awards Marketplace on January 14, where the winners will have the chance to sample and sell their winning products in front of national buyers, independent grocery store owners, media, and the food-loving public.
In its second year, the Good Food Awards has built strong partnerships with like-minded companies and organizations, ready to promote winners for their distinguished taste, quality and sustainable practices. Real business benefits include dozens of Whole Foods Market stores featuring in-store signage and displays to promote the winners, Williams Sonoma stocking several winning products in special Good Food Awards displays in 20 stores around the country, and Gilt Taste creating a Good Food Awards e-store in 2012.
Today, at a press breakfast at Il Buco Alimentari e Vineria in New York City, this year’s Good Food Award Finalists, coming from 25 different states, were announced in front of journalists, food producers and industry leaders. Emerging this year from 926 entered products, the Good Food Award Finalists are demonstrating that we no longer need to choose between great taste and good values: all of them are leaders in both sustainability and craftsmanship.
“The companies behind this year’s 144 Good Food Awards finalists are incredibly diverse, from an 8 person goat cheese dairy in Harrisburg, Missouri to a 400 person brewery in Colorado,” said Sarah Weiner, Director of Good Food Awards. “It is fascinating to see such different companies united in the values of sustainability and social responsibility, and producing incredibly delicious food. All around the country these small and medium size businesses are creating good jobs for their community and supporting other local businesses, from dairies to sustainable farmers to local graphic designers. Food manufacturing is one of the largest growth industries in the country, and ‘good food’ producers are creating both food and jobs that nourish our communities.”
United by their ethics, the Good Food Awards was created by a thriving community of food leaders, from nationally recognized journalists to your local coffee guru, compelled to honor their food crafting peers. From this group of finalists, the winners will be chosen and announced at the Good Food Awards Ceremony at the San Francisco Ferry Building on January 13, 2012 based on excellence in taste. This celebration will be followed by a public Good Food Awards Marketplace on January 14, where the winners will have the chance to sample and sell their winning products in front of national buyers, independent grocery store owners, media, and the food-loving public.
In its second year, the Good Food Awards has built strong partnerships with like-minded companies and organizations, ready to promote winners for their distinguished taste, quality and sustainable practices. Real business benefits include dozens of Whole Foods Market stores featuring in-store signage and displays to promote the winners, Williams Sonoma stocking several winning products in special Good Food Awards displays in 20 stores around the country, and Gilt Taste creating a Good Food Awards e-store in 2012.
12 Jobs for Kids in the Kitchen
Ask stay-at-home caregivers what the toughest time of the day is and you'll hear a universal response: dinnertime. This is the hardest segment of the day when moods turn to the dark side and tummies begin to growl. Not only is the food-prepping parent responsible for getting dinner on the table, but must concurrently keep the kiddies relatively calm. And hum a joyous song while doing it, a la Snow White.
Expect that, especially during cooking-heavy holidays, you will orbit the kitchen much of the day with tiny tots and testy teens trailing close behind. Embrace this obvious reality now or prepare to pull out every hair in your swiftly graying head. Get cookin' with the kids--even the youngest ones! This does not mean you hand the torch to Junior to put the finishing touches on your holiday crème brulee. Is does mean, however, that you plan ahead to integrate the whole family into mealtime preparation.
Toddler Time:
Developmentally, toddlers pose the toughest challenge for a cooking parent. Carol Williams, a registered dietician at Children's Hospital in Columbus, Ohio, tells parents that, "Touch is a sense used to help get unfamiliar foods closer to a child's mouth," which means that your picky toddler may be more willing to eat your slaved-over meal by cooking with you. Don't expect to keep a tidy workspace, she explains in an article for Baby Zone, but take advantage of her enthusiasm to help.
Sanitary Specialist:
Wash hands, put on an apron and discuss how to correctly measure ingredients. Continue to remind Junior not to eat the ingredients as you prepare them.
Super Scooper:
For ingredients that don't need to be measured perfectly, let him scoop the measuring cup and dump the goods into the proper place. A simple green bean casserole is tough to mess up. Avoid doing this with baked goods, which need to be precisely measured.
Can Opener:
Electric, safe-edge can openers make life so much easier, plus you can help your little one learn how to safely open cans with it. Let Junior open the condensed milk and pour into the pumpkin pie puree himself.
Relish Tray Artist:
Letting your little one put carrots, celery and olives onto the relish tray gives him great sorting practice. It's helpful to have a segmented tray for the task. Try out this Good Housekeeping Relish Tray recipe for some inspiration.
Utensil Utilizer:
It's just more fun to stir the squash casserole with a colorful Head Chefs spoon than with a boring stainless steel one! Since it's a hefty splurge, grab a coupon code before ordering.
Elementary Kids:
Older kids have more muscle control and ability in the kitchen--and are still enthusiastic to help! Not only can they learn simple cooking tips, but also reinforce key concepts they're learning in school. From adding fractions and experimenting with properties of liquids to reading and following directions, cooking is academics in action.
Meat Monitor:
Help your child learn about the meat thermometer--stick it in several foods and liquids of varying temperatures. Then explain how hot it should be inside the turkey so that it's completely cooked (180° deep in the thigh). Have her check on the turkey as it cooks to watch the temperature rise.
Cookie Decorator:
Elementary-aged kids have a blast icing sugar cookies (plus it takes them a long time so you can make good progress on other dishes). Bake, cut and cook the cookies ahead of time, then help your child learn how to hold the icing bag so it doesn't squirt out of the end. Pick up detailed tips on decorating with kids at Real Simple.
Mix Master: For simple foods like stuffing or mashed sweet potatoes, let your child dig in with their hands to mix the food. Help him use the rubber scraper to incorporate all the ingredients as well.
Recipe Reader:
Give your child free access to gather goods--especially larger items in the pantry. Sharpen their literacy skills with new food terminology and turn ingredient gathering into a scavenger hunt.
Teens:
Award-winning Chef and author of father-daughter cookbook Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless advocates total transfer of control to older kids in the kitchen (within good reason, of course). Give the responsibility of preparing an entire dish to your teen and watch him step up to the plate. "Kids will do just about anything, if they're in charge, " he says. If your child isn't interested in food prep, here are some other ways to make him feel included.
Home Decor Hostess: For the kiddo who doesn't care to be in the kitchen, recruit his or her decorating and cleaning sensibilities elsewhere. Let her arrange the place settings with fancy napkin folding and put her on post-cooking clean-up duty.
Coupon Clipper: Get your older child on board with saving money! Challenge him to use that smart phone for something other than excessive texting, and have him use a mobile coupon app from sites like CouponSherpa.com to save on items in your Thanksgiving shopping list. Incentivize savings by giving him the difference on the retail cost of the food items and the amount he actually spends. The more he saves, the more he gets back in cash!
Cake Kings and Queens:
For the uptight cook who just can't let go, give your teen a dessert recipe (or let him pick his own). If it bombs, it's just one of many desserts.
Expect that, especially during cooking-heavy holidays, you will orbit the kitchen much of the day with tiny tots and testy teens trailing close behind. Embrace this obvious reality now or prepare to pull out every hair in your swiftly graying head. Get cookin' with the kids--even the youngest ones! This does not mean you hand the torch to Junior to put the finishing touches on your holiday crème brulee. Is does mean, however, that you plan ahead to integrate the whole family into mealtime preparation.
Toddler Time:
Developmentally, toddlers pose the toughest challenge for a cooking parent. Carol Williams, a registered dietician at Children's Hospital in Columbus, Ohio, tells parents that, "Touch is a sense used to help get unfamiliar foods closer to a child's mouth," which means that your picky toddler may be more willing to eat your slaved-over meal by cooking with you. Don't expect to keep a tidy workspace, she explains in an article for Baby Zone, but take advantage of her enthusiasm to help.
Sanitary Specialist:
Wash hands, put on an apron and discuss how to correctly measure ingredients. Continue to remind Junior not to eat the ingredients as you prepare them.
Super Scooper:
For ingredients that don't need to be measured perfectly, let him scoop the measuring cup and dump the goods into the proper place. A simple green bean casserole is tough to mess up. Avoid doing this with baked goods, which need to be precisely measured.
Can Opener:
Electric, safe-edge can openers make life so much easier, plus you can help your little one learn how to safely open cans with it. Let Junior open the condensed milk and pour into the pumpkin pie puree himself.
Relish Tray Artist:
Letting your little one put carrots, celery and olives onto the relish tray gives him great sorting practice. It's helpful to have a segmented tray for the task. Try out this Good Housekeeping Relish Tray recipe for some inspiration.
Utensil Utilizer:
It's just more fun to stir the squash casserole with a colorful Head Chefs spoon than with a boring stainless steel one! Since it's a hefty splurge, grab a coupon code before ordering.
Elementary Kids:
Older kids have more muscle control and ability in the kitchen--and are still enthusiastic to help! Not only can they learn simple cooking tips, but also reinforce key concepts they're learning in school. From adding fractions and experimenting with properties of liquids to reading and following directions, cooking is academics in action.
Meat Monitor:
Help your child learn about the meat thermometer--stick it in several foods and liquids of varying temperatures. Then explain how hot it should be inside the turkey so that it's completely cooked (180° deep in the thigh). Have her check on the turkey as it cooks to watch the temperature rise.
Cookie Decorator:
Elementary-aged kids have a blast icing sugar cookies (plus it takes them a long time so you can make good progress on other dishes). Bake, cut and cook the cookies ahead of time, then help your child learn how to hold the icing bag so it doesn't squirt out of the end. Pick up detailed tips on decorating with kids at Real Simple.
Mix Master: For simple foods like stuffing or mashed sweet potatoes, let your child dig in with their hands to mix the food. Help him use the rubber scraper to incorporate all the ingredients as well.
Recipe Reader:
Give your child free access to gather goods--especially larger items in the pantry. Sharpen their literacy skills with new food terminology and turn ingredient gathering into a scavenger hunt.
Teens:
Award-winning Chef and author of father-daughter cookbook Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless advocates total transfer of control to older kids in the kitchen (within good reason, of course). Give the responsibility of preparing an entire dish to your teen and watch him step up to the plate. "Kids will do just about anything, if they're in charge, " he says. If your child isn't interested in food prep, here are some other ways to make him feel included.
Home Decor Hostess: For the kiddo who doesn't care to be in the kitchen, recruit his or her decorating and cleaning sensibilities elsewhere. Let her arrange the place settings with fancy napkin folding and put her on post-cooking clean-up duty.
Coupon Clipper: Get your older child on board with saving money! Challenge him to use that smart phone for something other than excessive texting, and have him use a mobile coupon app from sites like CouponSherpa.com to save on items in your Thanksgiving shopping list. Incentivize savings by giving him the difference on the retail cost of the food items and the amount he actually spends. The more he saves, the more he gets back in cash!
Cake Kings and Queens:
For the uptight cook who just can't let go, give your teen a dessert recipe (or let him pick his own). If it bombs, it's just one of many desserts.
Friday, November 11, 2011
30-year Cincy Chef Finally Opens Doors to Own Restaurant Downtown
As one of Cincinnati’s longest established chefs, Jimmy Gibson is looking forward to opening the doors to his own restaurant as Executive Chef of Jimmy G’s. Gibson has spent almost 30 years working in Cincinnati and made headlines with The Phoenix ("Top 10 Best New Restaurants in America" by Esquire magazine), Plaza 600 at the Aronoff Center (dubbed "the first cool, modern, big-city restaurant in Cincinnati" by Chuck Martin, Cincinnati Enquirer) and South Beach Grill ("5 out 5 stars" by Polly Campbell, Cincinnati Enquirer). Jimmy G’s construction and design are 2/3 of the way completed at its Elm Street location which is set to open late November. The choice of location was carefully considered and was part of an ongoing effort by its owners to further develop the "WeVi" district, a term downtowners have begun using to describe untapped real estate west of Vine Street.
Principal Owners of Jimmy G’s include Ron Goldschmidt, Ryan Goldschmidt, Bill Foster, Scott Sheridan; the group also shares joint ownership of Lunar, a property directly adjacent to Jimmy G’s. The restaurant will have an elevator that guests can take to gain VIP access to the nightclub and other special discounts and services. Lunar will be celebrating its 1-year anniversary in December and combined with Jimmy G’s, both businesses will help bolster the economy by providing over 100 jobs to the community.
Jimmy G’s menu details are still under wraps; however, Gibson promises to provide a wide range of choices of contemporary American cuisine with a protein-centric twist. "One thing is for certain, fans of local steakhouses will find a chic adaptation of what’s traditionally expected," said Jimmy G’s General Manager, Ross Highley. Highley has worked as the Bar Manager for the former hot spot, Jeff Ruby’s Tropicana in Newport, KY, AGM Bootsies Produced by Jeff Ruby and AGM at Jeff Ruby’s Steakhouse in Louisville, KY.
Wine lovers will enjoy their own niche at Jimmy G’s via reserved wine lockers. Many have sold since prior to and during construction; however, a handful of lockers will be kept available following Jimmy G’s official opening.
Principal Owners of Jimmy G’s include Ron Goldschmidt, Ryan Goldschmidt, Bill Foster, Scott Sheridan; the group also shares joint ownership of Lunar, a property directly adjacent to Jimmy G’s. The restaurant will have an elevator that guests can take to gain VIP access to the nightclub and other special discounts and services. Lunar will be celebrating its 1-year anniversary in December and combined with Jimmy G’s, both businesses will help bolster the economy by providing over 100 jobs to the community.
Jimmy G’s menu details are still under wraps; however, Gibson promises to provide a wide range of choices of contemporary American cuisine with a protein-centric twist. "One thing is for certain, fans of local steakhouses will find a chic adaptation of what’s traditionally expected," said Jimmy G’s General Manager, Ross Highley. Highley has worked as the Bar Manager for the former hot spot, Jeff Ruby’s Tropicana in Newport, KY, AGM Bootsies Produced by Jeff Ruby and AGM at Jeff Ruby’s Steakhouse in Louisville, KY.
Wine lovers will enjoy their own niche at Jimmy G’s via reserved wine lockers. Many have sold since prior to and during construction; however, a handful of lockers will be kept available following Jimmy G’s official opening.
Thursday, November 10, 2011
New Amazing Meal from Amazing Grass
Amazing Grass has added a delicious new Vanilla Chai Infusion flavor to their popular line of whole food meal replacements. Amazing Meal is now available in new economy size packaging, and in four varities: Vanilla Chai Infusion; Original Blend; Chocolate Infusion; and Pomegranate Mango Infusion. All four varieties provide a powerful and satisfying blend of organic green superfoods, plant-based protein, phytonutrients and vegetables, digestive enzymes and probiotics.
Amazing Meal is the only organic, vegan and gluten-free meal supplement of this kind in the marketplace today. “Vanilla Chai Amazing Meal is designed to boost energy by providing essential nutrients that can be easily digested,” says Amazing Grass CEO Todd Hebermehl. “Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now find this convenient meal replacement at a wide variety of retail locations,” adds Habermehl.
Vanilla Chai Amazing Meal’s impressive nutritional profile consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic superfruits such as Goji and Acai berries. It is also a great source of chlorophyll, antioxidants and essential fatty acids.
To aid the digestive system and optimize nutrient absorption, Amazing Meal features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase. Ingredients in all varieties of Amazing Meal are certified organic and include wheat grass, kale, barley grass, alfalfa, rice protein, hemp protein, acai, carrot, blueberry, goji, rose hips, maca, banana, flax seed powder, cane juice, guar gum and Madagascar vanilla.
Amazing Meal is sold in fifteen, and new thirty serving canister packaging (SRP $42.99 and $69.99), as well as a 10-count box of individual serving packets (SRP $29.99). Amazing Grass recommends that customers get 1 to 3 servings per day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs.
Amazing Meal is the only organic, vegan and gluten-free meal supplement of this kind in the marketplace today. “Vanilla Chai Amazing Meal is designed to boost energy by providing essential nutrients that can be easily digested,” says Amazing Grass CEO Todd Hebermehl. “Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now find this convenient meal replacement at a wide variety of retail locations,” adds Habermehl.
Vanilla Chai Amazing Meal’s impressive nutritional profile consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic superfruits such as Goji and Acai berries. It is also a great source of chlorophyll, antioxidants and essential fatty acids.
To aid the digestive system and optimize nutrient absorption, Amazing Meal features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase. Ingredients in all varieties of Amazing Meal are certified organic and include wheat grass, kale, barley grass, alfalfa, rice protein, hemp protein, acai, carrot, blueberry, goji, rose hips, maca, banana, flax seed powder, cane juice, guar gum and Madagascar vanilla.
Amazing Meal is sold in fifteen, and new thirty serving canister packaging (SRP $42.99 and $69.99), as well as a 10-count box of individual serving packets (SRP $29.99). Amazing Grass recommends that customers get 1 to 3 servings per day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs.
Wednesday, November 9, 2011
Food Gifts that Help Families Around the World
Look past the fruitcake and cookies to give something more unique and meaningful this year. Charitable items from World Vision’s Gift Catalog go a long way to promote good health and nutrition in the developing world and can be given in the name of a loved-one.
The catalog has more than 250 items ranging from $16 to $39,000 that help children and families in need. Included in the catalog this year are several items that foodies on everyone’s gift list might enjoy such as:
• Two chickens that provide a daily supply of eggs (with plenty of protein and 13 essential vitamins and minerals) - $25
• Feed a family in the US for a day with a Family Food Kit which includes nutritious meals like oatmeal, lentil soup or pasta, and a bean and rice casserole - $16
• Ten fruit trees such as apple trees, orange trees, and mango trees provide the vitamins and nutrients growing kids need - $60
• A dairy cow that can give as much as 5,000 gallons of milk over its lifetime - $500
For a cash donation of $50, the gift giver will receive a Fair-Trade Coffee Set which includes coffee from Ethiopia, Sumatra, and Costa Rica blended by OneCup.org delivered in a bag of African fabric hand-sewn by local women. It is accompanied by a hand-carved olivewood scoop made to benefit over 200 orphans of the Kamba tribe. The cash donation goes to a fund that helps meet urgent needs of children and families.
The best part about these gifts is that they are self-sustainable. Animals given to communities in Africa are purchased in Africa. The gifts grow and multiply to share with neighbors and ultimately make a better life for the whole village. This allows transformational community development within the most poverty-stricken villages.
Since the Gift Catalog was introduced in 1996, its popularity as a gift-giving medium has grown with more than $32 million in purchases made last year. World Vision hopes to reach $34 million this year. After purchasing a Gift Catalog item, the person whose name the gift was given in receives a special card describing the gift and its impact.
The catalog has more than 250 items ranging from $16 to $39,000 that help children and families in need. Included in the catalog this year are several items that foodies on everyone’s gift list might enjoy such as:
• Two chickens that provide a daily supply of eggs (with plenty of protein and 13 essential vitamins and minerals) - $25
• Feed a family in the US for a day with a Family Food Kit which includes nutritious meals like oatmeal, lentil soup or pasta, and a bean and rice casserole - $16
• Ten fruit trees such as apple trees, orange trees, and mango trees provide the vitamins and nutrients growing kids need - $60
• A dairy cow that can give as much as 5,000 gallons of milk over its lifetime - $500
For a cash donation of $50, the gift giver will receive a Fair-Trade Coffee Set which includes coffee from Ethiopia, Sumatra, and Costa Rica blended by OneCup.org delivered in a bag of African fabric hand-sewn by local women. It is accompanied by a hand-carved olivewood scoop made to benefit over 200 orphans of the Kamba tribe. The cash donation goes to a fund that helps meet urgent needs of children and families.
The best part about these gifts is that they are self-sustainable. Animals given to communities in Africa are purchased in Africa. The gifts grow and multiply to share with neighbors and ultimately make a better life for the whole village. This allows transformational community development within the most poverty-stricken villages.
Since the Gift Catalog was introduced in 1996, its popularity as a gift-giving medium has grown with more than $32 million in purchases made last year. World Vision hopes to reach $34 million this year. After purchasing a Gift Catalog item, the person whose name the gift was given in receives a special card describing the gift and its impact.
Tuesday, November 8, 2011
A Well-Seasoned Kitchen: Colorado’s Elegant Mother-Daughter Duo Goes National
The Clayton family, especially Sally, has long been known for effortless style and smart sensibility when it comes to home cooking and entertaining. So, when Sally began to suffer from the effects of early-stage memory loss, her daughter Lee Clayton Roper decided to engage her mother in the kitchen, evoking family memories and collecting cherished recipes. The time they spent together led them to begin writing the cookbook that would become A Well Seasoned Kitchen (MLC Publishing, 2009)
Sadly, Sally passed away as the cookbook was entering its final phase and Lee completed it in her honor. More than just recipes, A Well Seasoned Kitchen is a memoir and Lee’s attempt to capture her mother’s recipes before they would be gone forever.
Until now this cookbook, featuring 186 tested recipes, with menus and full-color photos by renowned food photographer Laurie Smith, has been available only in Colorado, where Lee resides, but due to the overwhelming success of the elegant recipes and heartwarming stories, A Well Seasoned Kitchen is going national. The book that was so popular in Denver is now available through Amazon, Barnes and Noble, and in select retailers in Kansas City, St. Louis, Philadelphia, Washington, DC, Knoxville, Memphis, and Little Rock. Retailers in other cities will be added in 2012 when Lee plans to continue traveling across the country, promoting the book. A portion of all proceeds are donated to the Alzheimer’s Association Colorado Chapter.
The delicious, easy, and beautiful dishes like Tomato Basil Bisque, Rack of Lamb with Nut Crust, Green Beans with Lemon-Butter Sauce, and Apple Cake (recipe below) helped A Well Seasoned Kitchen win the 2010 Gold Medal for Cookbooks from the Living Now Book Awards. The book features menu suggestions that are perfect for holiday entertaining, from a traditional Thanksgiving meal featuring Oven Roasted Turkey and Apple-Sausage Stuffing to a Snowy Day Dinner featuring Veal Stroganoff and Bourbon Apple Pie. Lee Clayton Roper is currently producing a mother-daughter cooking show that will build on the acclaim of A Well Seasoned Kitchen and air on Rocky Mountain PBS in 2012. The show will feature Lee cooking alongside mother-daughter pairs and sharing cooking stories and kitchen traditions. At the end of each episode, the mother-daughter pair is encouraged to continue cooking together and documenting the process. At the end of the season, the six mother-daughter pairs will reconvene with their home videos and discuss their experiences spending time together in the kitchen.
About the Authors Sally and Lee are everyday home gourmet cooks who’ve always been ahead of their time. Sally earned cooking credibility as one of the first to add a food processor and microwave to her gadget repertoire long before most had even heard of them. Originally from Kentucky, Sally was raised in a home with parents who frequently entertained and a mother who loved to cook. Interestingly, Sally didn’t start cooking until after she was married. Despite that, she made an effortless leap from meatloaf to Boeuf Bourguignon and quickly earned a reputation as a talented cook and gracious hostess among friends and family. Sally’s culinary courage inspired Lee to hold her first dinner party at the tender age of 16. Today, Lee regularly finds opportunities to host family and friends for casual dinner parties with beautiful tablescapes, creative menus and scrumptious meals taking center stage. With any cooking-related questions, friends and family often turn to Lee for her unending kitchen inspiration and encouragement.
Sample Recipe
Apple Cake
My Brother Jim and I always loved this apple cake as kids. Today, I love to serve it at the end of a casual dinner or as part of a holiday buffet. The recipe originally came from Mom’s cousin Mary Pryor in Kentucky.
Serves 8 to 10
3-1/2 cups peeled and chopped tart apples
2 cups sugar
3 cups flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup + 1 Tablespoon melted butter, divided
2 eggs, beaten
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon light corn syrup
1 tablespoon milk
Preheat the oven to 375 degrees. Grease a 9x13-inch baking dish or large tube pan.
In a large mixing bowl, combine the chopped apples and 2 cups sugar. Set aside.
Sift together the flour, baking soda, cinnamon, allspice, cloves, and nutmeg. In a small mixing bowl, toss together the walnuts and 1 tablespoon of the flour mixture. Set both aside.
To the apple mixture, add 1 cup of the melted butter and stir until combined. Stir in the eggs and vanilla. Add the flour mixture and stir just until combined. Fold in the walnuts (and any flour mixture in the bowl). Spread evenly in the prepared dish and bake for 1 hour. Cool in pan to lukewarm.
While the cake is baking, make the glaze. Stir together the remaining 1 tablespoon of melted butter, the powdered sugar, light corn syrup and milk. Spread over the top of the lukewarm cake. Let cool until the glaze is set before serving.
Make Ahead: Cake will keep for several days, covered and refrigerated.
High Altitude: Decrease sugar by 2 tablespoons, reduce baking soda by 1/4 teaspoon, increase butter by 1 tablespoon and use extra large eggs.
Sadly, Sally passed away as the cookbook was entering its final phase and Lee completed it in her honor. More than just recipes, A Well Seasoned Kitchen is a memoir and Lee’s attempt to capture her mother’s recipes before they would be gone forever.
Until now this cookbook, featuring 186 tested recipes, with menus and full-color photos by renowned food photographer Laurie Smith, has been available only in Colorado, where Lee resides, but due to the overwhelming success of the elegant recipes and heartwarming stories, A Well Seasoned Kitchen is going national. The book that was so popular in Denver is now available through Amazon, Barnes and Noble, and in select retailers in Kansas City, St. Louis, Philadelphia, Washington, DC, Knoxville, Memphis, and Little Rock. Retailers in other cities will be added in 2012 when Lee plans to continue traveling across the country, promoting the book. A portion of all proceeds are donated to the Alzheimer’s Association Colorado Chapter.
The delicious, easy, and beautiful dishes like Tomato Basil Bisque, Rack of Lamb with Nut Crust, Green Beans with Lemon-Butter Sauce, and Apple Cake (recipe below) helped A Well Seasoned Kitchen win the 2010 Gold Medal for Cookbooks from the Living Now Book Awards. The book features menu suggestions that are perfect for holiday entertaining, from a traditional Thanksgiving meal featuring Oven Roasted Turkey and Apple-Sausage Stuffing to a Snowy Day Dinner featuring Veal Stroganoff and Bourbon Apple Pie. Lee Clayton Roper is currently producing a mother-daughter cooking show that will build on the acclaim of A Well Seasoned Kitchen and air on Rocky Mountain PBS in 2012. The show will feature Lee cooking alongside mother-daughter pairs and sharing cooking stories and kitchen traditions. At the end of each episode, the mother-daughter pair is encouraged to continue cooking together and documenting the process. At the end of the season, the six mother-daughter pairs will reconvene with their home videos and discuss their experiences spending time together in the kitchen.
About the Authors Sally and Lee are everyday home gourmet cooks who’ve always been ahead of their time. Sally earned cooking credibility as one of the first to add a food processor and microwave to her gadget repertoire long before most had even heard of them. Originally from Kentucky, Sally was raised in a home with parents who frequently entertained and a mother who loved to cook. Interestingly, Sally didn’t start cooking until after she was married. Despite that, she made an effortless leap from meatloaf to Boeuf Bourguignon and quickly earned a reputation as a talented cook and gracious hostess among friends and family. Sally’s culinary courage inspired Lee to hold her first dinner party at the tender age of 16. Today, Lee regularly finds opportunities to host family and friends for casual dinner parties with beautiful tablescapes, creative menus and scrumptious meals taking center stage. With any cooking-related questions, friends and family often turn to Lee for her unending kitchen inspiration and encouragement.
Sample Recipe
Apple Cake
My Brother Jim and I always loved this apple cake as kids. Today, I love to serve it at the end of a casual dinner or as part of a holiday buffet. The recipe originally came from Mom’s cousin Mary Pryor in Kentucky.
Serves 8 to 10
3-1/2 cups peeled and chopped tart apples
2 cups sugar
3 cups flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup + 1 Tablespoon melted butter, divided
2 eggs, beaten
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon light corn syrup
1 tablespoon milk
Preheat the oven to 375 degrees. Grease a 9x13-inch baking dish or large tube pan.
In a large mixing bowl, combine the chopped apples and 2 cups sugar. Set aside.
Sift together the flour, baking soda, cinnamon, allspice, cloves, and nutmeg. In a small mixing bowl, toss together the walnuts and 1 tablespoon of the flour mixture. Set both aside.
To the apple mixture, add 1 cup of the melted butter and stir until combined. Stir in the eggs and vanilla. Add the flour mixture and stir just until combined. Fold in the walnuts (and any flour mixture in the bowl). Spread evenly in the prepared dish and bake for 1 hour. Cool in pan to lukewarm.
While the cake is baking, make the glaze. Stir together the remaining 1 tablespoon of melted butter, the powdered sugar, light corn syrup and milk. Spread over the top of the lukewarm cake. Let cool until the glaze is set before serving.
Make Ahead: Cake will keep for several days, covered and refrigerated.
High Altitude: Decrease sugar by 2 tablespoons, reduce baking soda by 1/4 teaspoon, increase butter by 1 tablespoon and use extra large eggs.
Monday, November 7, 2011
osherfest comes to Meadowlands Expo Ctr, NOV 8-9, 2011 w live chefs, "jewish" sesame street, rabbis in Scottish tartan, Chanukah toys & foods, & food
WHAT: Kosherfest 2011 (www.kosherfest.com), NOV 8- 9 at the NJ Meadowlands, reflects the trends, tastes, flavors & pulse of the kosher market as it goes into 2012. The sold out show will feature more than 350 exhibitors, 100’s of new foods from all over the world, cooking demos, unusual booths, food & toys for Chanukah, and lots of food samples throughout the 2-day show.
WHEN: TUESDAY, NOV 8, 2011 and WEDNESDAY, NOV 9, 2011
Tuesday,NOV 8
· 9:00am – 9:45 Kosherfest Keynote Presentation - State of the Kosher Industry
· 10:00 am- Chief Rabbi of Israel , Rabbi Yonah Metzger - Ribbon Cutting
· *11:00 am - John Liu, the Comptroller of the City of New York (& a leading candidate for Mayor) will be visiting Kosherfest on Tuesday at 11 am
· 11:00 am – New Demands of an Ever-Changing Kosher – newest trends in kosher cuisine, cooking, cookbooks, ingredients, restaurants & more
· 12:00 noon – The Authors Hour- Kosher Cookbook authors book signing
Wednesday, Nov 9
· 11:00am – 12:30pm 4TH Annual Culinary Competition – Room C/D
Watch as top kosher chefs compete live in an “Iron Chef” style challenge. Competitors will be presented with a mystery ingredient and have 45 minutes to cook, plate & present! A panel of industry professionals will judge and decide who takes the title.
WHERE: Kosherfest 2011 Address/Dates/Time:
Meadowlands Exposition Center, 355 Plaza Drive, Secaucus, NJ 07094
TUES., Nov 8, 2011: 10:00 am – 5:00 pm; WED., Nov 9, 2011: 10:00 am – 4:00 pm
Visual Highlights: Sesame Street characters come to life with Jewish themed DVDs; the 1st and only Scottish born Rabbi in full Scottish tartan; Unique grill w/ Silk fire flames gives illusion of larger than life fire pit for grilling kosher meats; Live Chefs cooking at various booths; food samples from all over the globe; Chanukah toys & foods & more
WHEN: TUESDAY, NOV 8, 2011 and WEDNESDAY, NOV 9, 2011
Tuesday,NOV 8
· 9:00am – 9:45 Kosherfest Keynote Presentation - State of the Kosher Industry
· 10:00 am- Chief Rabbi of Israel , Rabbi Yonah Metzger - Ribbon Cutting
· *11:00 am - John Liu, the Comptroller of the City of New York (& a leading candidate for Mayor) will be visiting Kosherfest on Tuesday at 11 am
· 11:00 am – New Demands of an Ever-Changing Kosher – newest trends in kosher cuisine, cooking, cookbooks, ingredients, restaurants & more
· 12:00 noon – The Authors Hour- Kosher Cookbook authors book signing
Wednesday, Nov 9
· 11:00am – 12:30pm 4TH Annual Culinary Competition – Room C/D
Watch as top kosher chefs compete live in an “Iron Chef” style challenge. Competitors will be presented with a mystery ingredient and have 45 minutes to cook, plate & present! A panel of industry professionals will judge and decide who takes the title.
WHERE: Kosherfest 2011 Address/Dates/Time:
Meadowlands Exposition Center, 355 Plaza Drive, Secaucus, NJ 07094
TUES., Nov 8, 2011: 10:00 am – 5:00 pm; WED., Nov 9, 2011: 10:00 am – 4:00 pm
Visual Highlights: Sesame Street characters come to life with Jewish themed DVDs; the 1st and only Scottish born Rabbi in full Scottish tartan; Unique grill w/ Silk fire flames gives illusion of larger than life fire pit for grilling kosher meats; Live Chefs cooking at various booths; food samples from all over the globe; Chanukah toys & foods & more
Friday, November 4, 2011
Holiday News from Graeter's
Holiday celebrations are not complete without delicious Graeter’s ice cream, breads, pies, pastries, candies and cookies. Please see below for information about when and how to stock up on our holiday goodies:
Christmas candy will be available in stores starting November 7 – think English Butter Toffee, Peppermint Bark and Florentines
The cutoff for Thanksgiving bakery orders is Monday, November 21 – get your Pumpkin Pie, Butterbit Rolls and Schnecken orders in now so you do not miss out!
An opportunity to get while you give! Beginning November 25 (the day after Thanksgiving), customers who purchase $30 worth of gift cards will receive $5 off a future purchase.
Don’t forget to stop into Graeter's throughout November and December with friends and family to try our limited edition holiday ice cream flavors...Pumpkin Pie, Peppermint and Cinnamon.
Do you have friends and family out of town? Visit www.graeters.com to ship them our ice cream and candy for the holidays!
Christmas candy will be available in stores starting November 7 – think English Butter Toffee, Peppermint Bark and Florentines
The cutoff for Thanksgiving bakery orders is Monday, November 21 – get your Pumpkin Pie, Butterbit Rolls and Schnecken orders in now so you do not miss out!
An opportunity to get while you give! Beginning November 25 (the day after Thanksgiving), customers who purchase $30 worth of gift cards will receive $5 off a future purchase.
Don’t forget to stop into Graeter's throughout November and December with friends and family to try our limited edition holiday ice cream flavors...Pumpkin Pie, Peppermint and Cinnamon.
Do you have friends and family out of town? Visit www.graeters.com to ship them our ice cream and candy for the holidays!
Thursday, November 3, 2011
Free Coffee at Bruegger’s on November 9
WHAT: On November 9 until 2 p.m., visit any Bruegger’s bakery for a free medium drip coffee and donate your spare change (or more) to benefit Cincinnati Children's Hospital Medical Center.
Bruegger's “Free Coffee Day” is part of a national fundraising program to benefit nearly 50 children’s hospitals across the country through the Children’s Miracle Network Hospitals. Bruegger’s will also donate a portion of proceeds from its annual Bottomless Mug sales to Cincinnati Children's Hospital Medical Center. Guests who purchase a Mug will receive unlimited free refills of Bruegger’s coffee, tea or soft drinks for a full year – and help the sick and injured children of their community.
The bakery café operator hopes to donate $100,000 to children’s hospitals throughout the country.
WHEN: Free Coffee Day will be held on November 9 from open until 2 p.m. Bakery opening hours may vary by location.
WHERE: Every Bruegger’s bakery in Cincinnati. A full list of bakeries is below. For more information, visit www.brueggers.com
9590 Kenwood Rd
Blue Ash, OH
513-984-5111
Hyde Park Plaza, 3842 Paxton Rd
Cincinnati, OH
513-533-0900
3317 Clifton Ave
Cincinnati, OH
513-221-2243
The Ingalls Building
6 East Fourth Street
Cincinnati, OH
513-421-2320
Madeira Crossing
7005 Miami Ave
Cincinnati, OH
513-272-1101
9172 Winton Road
Cincinnati, OH
513-931-1182
3515 Columbia Parkway
Cincinnati, OH
513-321-4400
8220 Arbor Square Drive
Mason, OH
513-770-0451
Bruegger's “Free Coffee Day” is part of a national fundraising program to benefit nearly 50 children’s hospitals across the country through the Children’s Miracle Network Hospitals. Bruegger’s will also donate a portion of proceeds from its annual Bottomless Mug sales to Cincinnati Children's Hospital Medical Center. Guests who purchase a Mug will receive unlimited free refills of Bruegger’s coffee, tea or soft drinks for a full year – and help the sick and injured children of their community.
The bakery café operator hopes to donate $100,000 to children’s hospitals throughout the country.
WHEN: Free Coffee Day will be held on November 9 from open until 2 p.m. Bakery opening hours may vary by location.
WHERE: Every Bruegger’s bakery in Cincinnati. A full list of bakeries is below. For more information, visit www.brueggers.com
9590 Kenwood Rd
Blue Ash, OH
513-984-5111
Hyde Park Plaza, 3842 Paxton Rd
Cincinnati, OH
513-533-0900
3317 Clifton Ave
Cincinnati, OH
513-221-2243
The Ingalls Building
6 East Fourth Street
Cincinnati, OH
513-421-2320
Madeira Crossing
7005 Miami Ave
Cincinnati, OH
513-272-1101
9172 Winton Road
Cincinnati, OH
513-931-1182
3515 Columbia Parkway
Cincinnati, OH
513-321-4400
8220 Arbor Square Drive
Mason, OH
513-770-0451
A Thanksgiving Feast at the Claddagh
This Thanksgiving, leave the pots and pans to the Claddagh Irish Pubs! The annual grand holiday buffet at the restaurants, located at 5075 Deerfield Blvd. in Mason, OH, and 1 Levee Way, Suite 2122 in Newport, KY, will feature stations for every Turkey Day craving, including hot carvery, sides, salads, and desserts. Offerings will include both breakfast and lunch items (see menu below). Watch the day's NFL football games, enjoy a pint of Guinness, and reflect on what you're thankful for this Thanksgiving at the Claddagh Irish Pubs.
"We are taking the hassle out of the holidays,"says Karen Murphy, corporate director of food and beverage. "The Claddagh will be serving everybody's favorite dishes-from traditional roasted turkey with all the trimmings to our signature shepherd's pie, which is a perfect fall treat. And the best part is the clean-up is on us!"
The Claddagh's Thanksgiving buffet is available from 11 a.m. to 7 p.m. on Thursday, November 24, and the buffet closes one hour after the last seating. The price is $22.95 for adults, $9.95 for kids ages 5 to 10, and free for kids 4 years old and under. Reservations are strongly recommended and can be made by calling 513.770.0999 (Mason) or 859.581.8888 (Newport).
The Claddagh Thanksgiving Buffet Menu 2011
Made-to-order Belgian waffles with unlimited toppings
Freshly baked breads, muffins, croissants, and bagels with assorted butters and cream cheese
Assorted fresh fruit
Carved turkey and ham with all the trimmings
Cranberry sauce
Green bean casserole
Candied yams
Mac and cheese
Savory cornbread stuffing
Fresh seasonal vegetables
Mashed potatoes
Beef and turkey pan gravy
Huge salad bar with all the trimmings and specialty salads
Balsamic-marinated chicken breast
Seafood pasta
Traditional shepherd's pie
Assortment of house-made desserts
Plus much more!
Visit the newly relaunched www.claddaghirishpubs.com for further details.The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513.770.0999) 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
"We are taking the hassle out of the holidays,"says Karen Murphy, corporate director of food and beverage. "The Claddagh will be serving everybody's favorite dishes-from traditional roasted turkey with all the trimmings to our signature shepherd's pie, which is a perfect fall treat. And the best part is the clean-up is on us!"
The Claddagh's Thanksgiving buffet is available from 11 a.m. to 7 p.m. on Thursday, November 24, and the buffet closes one hour after the last seating. The price is $22.95 for adults, $9.95 for kids ages 5 to 10, and free for kids 4 years old and under. Reservations are strongly recommended and can be made by calling 513.770.0999 (Mason) or 859.581.8888 (Newport).
The Claddagh Thanksgiving Buffet Menu 2011
Made-to-order Belgian waffles with unlimited toppings
Freshly baked breads, muffins, croissants, and bagels with assorted butters and cream cheese
Assorted fresh fruit
Carved turkey and ham with all the trimmings
Cranberry sauce
Green bean casserole
Candied yams
Mac and cheese
Savory cornbread stuffing
Fresh seasonal vegetables
Mashed potatoes
Beef and turkey pan gravy
Huge salad bar with all the trimmings and specialty salads
Balsamic-marinated chicken breast
Seafood pasta
Traditional shepherd's pie
Assortment of house-made desserts
Plus much more!
Visit the newly relaunched www.claddaghirishpubs.com for further details.The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513.770.0999) 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
Watchdog Group Applauds FDA for Ramping up its Fish Testing
As part of a conference call with members of the National Fisheries Institute, the Food and Drug Administration (FDA) discussed plans to ramp up its new DNA fish testing program. Over just the next few months regulators say they will be pulling 100 samples from imports, warehouses, and distribution centers. This pilot will enable FDA to focus its future efforts, which are expected to include pulling close to 1,000 samples. Because FDA believes much of the species mislabeling happens at the retail level it also has plans to collaborate with the state regulatory agencies as part of the crackdown.
“This is the type of effort we’ve wanted to see for a long time,” said Lisa Weddig, Secretary of the Better Seafood Board (BSB.) “When FDA is out there testing and enforcing the law it makes fraud a lot harder to perpetrate. Whether it’s on a menu or bill of sale, seafood needs be labeled properly and operations that don’t take that seriously should be on notice; a new commitment and a new data base are in the market now.”
According to the FDA Office of Regulatory Science nine labs now have the ability to sequence seafood samples and determine if they are labeled correctly.
“Recommitted regulators armed with DNA testing will be able to cut through the finger pointing and buck passing and hopefully have an impact on the type of fraud we’ve heard so much about in the past few weeks,” said Weddig.
All members of the National Fisheries Institute are also members of the Better Seafood Board. The BSB encourages retailers, restaurants and consumers to ask their seafood suppliers if they are members of the BSB and if not, why not?
“This is the type of effort we’ve wanted to see for a long time,” said Lisa Weddig, Secretary of the Better Seafood Board (BSB.) “When FDA is out there testing and enforcing the law it makes fraud a lot harder to perpetrate. Whether it’s on a menu or bill of sale, seafood needs be labeled properly and operations that don’t take that seriously should be on notice; a new commitment and a new data base are in the market now.”
According to the FDA Office of Regulatory Science nine labs now have the ability to sequence seafood samples and determine if they are labeled correctly.
“Recommitted regulators armed with DNA testing will be able to cut through the finger pointing and buck passing and hopefully have an impact on the type of fraud we’ve heard so much about in the past few weeks,” said Weddig.
All members of the National Fisheries Institute are also members of the Better Seafood Board. The BSB encourages retailers, restaurants and consumers to ask their seafood suppliers if they are members of the BSB and if not, why not?
Add New Flavors to the Traditional Thanksgiving Menu from Nielsen-Massey Vanillas
When it comes to Thanksgiving dinner, the majority of Americans (88 percent, according to the National Turkey Federation) choose turkey as their main course. But why not break tradition this year by adding something new to the menu or enhancing old favorites?
Nielsen-Massey Vanillas offers a variety of ways to wake up menus and wow holiday party guests with unique ideas such as:
- Add a splash of Pure Almond Extract to any type of nut, pumpkin or banana bread for added depth and character.
- Use Madagascar Bourbon Pure Vanilla Bean Paste to glaze crusts for fruit pies.
- Add a quarter teaspoon of vanilla to hot chocolate for a mellow flavor and warming treat.
- After the large Thanksgiving meal, add a few drops of Pure Peppermint Extract to a cup of hot water. This remedy helps soothe an upset stomach.
Adding flavor is an easy way to enhance the menu of a traditional meal such as Thanksgiving without completely changing the foods that family and friends enjoy each year.
“Home chefs who are looking for something new will embrace the added flavor to the traditional family meal,” says Beth Nielsen, chief culinary officer at Nielsen-Massey Vanillas. “Vanilla bean paste can be added to a glaze for the meat – whether it is turkey, ham or even duck – and it will create a festive taste that presents beautifully because you can see the gourmet vanilla flakes.”
For home cooks looking to bring a new twist to the traditional Thanksgiving feast, try the vanilla-glazed duck breast recipe below. It may even be the start to a new family tradition.
Roasted Vanilla-Glazed Duck Breast with Vegetables
Serves 4
4 duck breasts
1 cup sugar
1 1/2 cups water
1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 cups turnips, diced (about 1 pound)
2 cups beets, diced (about 1 pound)
2 cups celery root, diced (about 1 pound)
1 shallot, finely diced
3 teaspoon fresh chervil, minced
1 cup sodium-reduced beef broth
3 teaspoon raspberry vinegar
3 tablespoon butter
Salt and pepper to taste
Preheat oven to 350°F.Combine water and sugar in a small saucepan. Boil 10 minutes, stirring occasionally. Stir in vanilla paste. Set aside.
In an ovenproof frying pan, sear the duck breasts in 2 tablespoons butter. Brush the duck with the vanilla syrup and roast in oven 5 minutes for rare, or until desired doneness. Keep warm.
In separate batches, blanch the turnips, beets, and celery root in 1 quart boiling water, about 5 minutes, until tender-crisp. Drain well. Heat remaining butter over medium heat until bubbly. Add shallots and vegetables. Stir in vanilla syrup to glaze the vegetables, approximately 1/2 cup. Season to taste with salt and pepper.
Transfer the duck to a plate and keep warm. Deglaze the pan with the raspberry vinegar. Add the beef broth. Simmer and stir until the sauce is reduced by half.
To serve, pool the sauce onto 4 serving plates. Top with the glazed vegetables. Slice the duck breasts and arrange over the vegetables. Garnish with a sprinkle of chervil.
Nielsen-Massey Vanillas offers a variety of ways to wake up menus and wow holiday party guests with unique ideas such as:
- Add a splash of Pure Almond Extract to any type of nut, pumpkin or banana bread for added depth and character.
- Use Madagascar Bourbon Pure Vanilla Bean Paste to glaze crusts for fruit pies.
- Add a quarter teaspoon of vanilla to hot chocolate for a mellow flavor and warming treat.
- After the large Thanksgiving meal, add a few drops of Pure Peppermint Extract to a cup of hot water. This remedy helps soothe an upset stomach.
Adding flavor is an easy way to enhance the menu of a traditional meal such as Thanksgiving without completely changing the foods that family and friends enjoy each year.
“Home chefs who are looking for something new will embrace the added flavor to the traditional family meal,” says Beth Nielsen, chief culinary officer at Nielsen-Massey Vanillas. “Vanilla bean paste can be added to a glaze for the meat – whether it is turkey, ham or even duck – and it will create a festive taste that presents beautifully because you can see the gourmet vanilla flakes.”
For home cooks looking to bring a new twist to the traditional Thanksgiving feast, try the vanilla-glazed duck breast recipe below. It may even be the start to a new family tradition.
Roasted Vanilla-Glazed Duck Breast with Vegetables
Serves 4
4 duck breasts
1 cup sugar
1 1/2 cups water
1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 cups turnips, diced (about 1 pound)
2 cups beets, diced (about 1 pound)
2 cups celery root, diced (about 1 pound)
1 shallot, finely diced
3 teaspoon fresh chervil, minced
1 cup sodium-reduced beef broth
3 teaspoon raspberry vinegar
3 tablespoon butter
Salt and pepper to taste
Preheat oven to 350°F.Combine water and sugar in a small saucepan. Boil 10 minutes, stirring occasionally. Stir in vanilla paste. Set aside.
In an ovenproof frying pan, sear the duck breasts in 2 tablespoons butter. Brush the duck with the vanilla syrup and roast in oven 5 minutes for rare, or until desired doneness. Keep warm.
In separate batches, blanch the turnips, beets, and celery root in 1 quart boiling water, about 5 minutes, until tender-crisp. Drain well. Heat remaining butter over medium heat until bubbly. Add shallots and vegetables. Stir in vanilla syrup to glaze the vegetables, approximately 1/2 cup. Season to taste with salt and pepper.
Transfer the duck to a plate and keep warm. Deglaze the pan with the raspberry vinegar. Add the beef broth. Simmer and stir until the sauce is reduced by half.
To serve, pool the sauce onto 4 serving plates. Top with the glazed vegetables. Slice the duck breasts and arrange over the vegetables. Garnish with a sprinkle of chervil.
Wednesday, November 2, 2011
Je T'aime Brut Rose Sparkling Wine
What is our obsession with vampires? Perhaps it is the seemingly unlikely incarnation of prince charming: forever young, good looking, rich, sophisticated, well dressed and equipped with washboard abs. Women everywhere long to hear the words “I love you” whispered from the lips of their vampire sweetheart. With the addition of the Je T’aime Brut Rose Sparkling Wine to the Vampire Vineyard’s family, these fantasies are finally coming true.
Perfect to serve to your loved one on Valentine's Day, the Rose speaks volumes through its bouquet of fresh strawberry and raspberry, fragrant complexity and crisp finish. The name says it all, Je T’aime Brut Rose Sparking Wine has officially added the phrase “I love you” into vampire vocabulary.
The Rose owes its delicate color to its short time spent on the skins of the Pinot Noir grape. The result is a fruit-forward wine with a yeasty flavor that is clean and balanced with a lingering finale. The 750ml bottle retails for $19.95 USD.
About Vampire Vineyards
Established in 1995, TI Beverage Group is a virtual beverage company that directly sources its products from premier wineries, breweries and distilleries to produce high-quality products under the brand names of Vampire Vineyards, Vampyre Vodka, Witches Brew Belgium Golden Ale, Je T'aime Brut Rose, Dracula and Trueblood wines. The TI Beverage Group capitalizes on popular culture’s fascination with vampire lore and mythical creatures by applying those concepts to its line of spirited offerings. To learn more or purchase online, please visit www.vampire.com.
Perfect to serve to your loved one on Valentine's Day, the Rose speaks volumes through its bouquet of fresh strawberry and raspberry, fragrant complexity and crisp finish. The name says it all, Je T’aime Brut Rose Sparking Wine has officially added the phrase “I love you” into vampire vocabulary.
The Rose owes its delicate color to its short time spent on the skins of the Pinot Noir grape. The result is a fruit-forward wine with a yeasty flavor that is clean and balanced with a lingering finale. The 750ml bottle retails for $19.95 USD.
About Vampire Vineyards
Established in 1995, TI Beverage Group is a virtual beverage company that directly sources its products from premier wineries, breweries and distilleries to produce high-quality products under the brand names of Vampire Vineyards, Vampyre Vodka, Witches Brew Belgium Golden Ale, Je T'aime Brut Rose, Dracula and Trueblood wines. The TI Beverage Group capitalizes on popular culture’s fascination with vampire lore and mythical creatures by applying those concepts to its line of spirited offerings. To learn more or purchase online, please visit www.vampire.com.
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