Saturday, March 31, 2012

Farmers Determined to Defend Right to Grow Food

Family farmers have filed a Notice of Appeal challenging Judge Naomi Buchwald's February 24th ruling dismissing Organic Seed Growers and Trade Association et al v. Monsanto. The United States Court of Appeals for the Federal Circuit in Manhattan will hear the farmers' appeal, seeking to reinstate the case, which has received worldwide attention.

The determined plaintiffs are moving forward with their lawsuit challenging Monsanto's patents on genetically engineered seed technologies — and the biotechnology giant's threat to sue farmers allegedly infringing on their technology should their crops become contaminated by Monsanto's genetically engineered seed.

"Farmers have the right to protect themselves from being falsely accused of patent infringement by Monsanto before they are contaminated by Monsanto's transgenic seed," said Dan Ravicher, Executive Director of the Public Patent Foundation (PUBPAT), a not-for-profit legal services organization based at Benjamin N. Cardozo School of Law that represents the plaintiffs. "Judge Buchwald erred by denying plaintiffs that right and they have now initiated the process of having her decision reversed."

Monsanto's harassment of family farmers is well known in farm country, the biotech seed and chemical giant has one of the most aggressive patent assertion agendas in U.S. history. Between 1997 and 2010, Monsanto acknowledges filing 144 lawsuits against America's family farmers, while settling another 700 cases out of court for undisclosed amounts and imposing gag orders on farmers.

The farmers' fears were heightened when Monsanto refused to provide a legally binding covenant not to sue in the future, signaling the corporation's intention to maintain their option to pursue innocent family farmers in the future.

"Farmers are under threat. Our right to farm the way we choose, and to grow pure organic seed and healthy food on our farms for our families and for our customers is under assault," said Maine organic seed farmer Jim Gerritsen of Wood Prairie Farm, President of lead Appellant OSGATA. "We are honor-bound to challenge an erroneous ruling which denies family farmers the protection the law says we deserve. We're not asking for one penny from Monsanto. Ultimately, our fight is for justice and is waged to defend the right of the people to have access to good and safe food."

The Plaintiff/Appellant group is comprised of individual family farmers, small and family-owned seed companies and agricultural organizations. They are all organic or committed to farming without using genetically engineered seeds, and have no desire to produce food with Monsanto's patented GMO technology. However, they are fearful that Monsanto's genetics, in the form of pollen or seed will trespass onto their farms and that the resulting contamination of their crops will be viewed by biotechnology giant as illegal 'possession' resulting in patent infringement allegations.

"America's farmers deserve to be protected under the law from the unwanted genetic contamination of their crops by Monsanto's flawed genetically engineered seed technology," said David Murphy, founder and Executive Director of Food Democracy Now!, an Iowa-based national advocacy organization of more than 300,000 members.

"We need the courts to protect farmers and consumers from genetic trespass and pollution of our food chain," said Will Fantle, Codirector of The Cornucopia Institute, a corporate and governmental watchdog in the organic industry. "This lawsuit is critical to the future of organic food and agriculture."

The original complaint in OSGATA et al v. Monsanto was filed on March 29, 2011. In July, Monsanto filed a motion to dismiss. Plaintiff lawyers at PUBPAT then filed a rebuttal brief on August 11, 2011. Judge Buchwald called for oral arguments on the motion to dismiss, which was held in Manhattan on January 31, 2012. The judge's dismissal ruling was issued February 24th and plaintiffs had thirty days in which to file their Notice of Appeal.

Thursday, March 29, 2012

Certified Angus Beef ® brand Ambassador Chef Chris Hodgson Opens Hodge's

Hodge’s, the first brick and mortar restaurant by famed food truck impresario Chef Chris Hodgson is set to open March 28, 2012. Situated at 668 Euclid Avenue in the heart Cleveland’s downtown culinary scene, Hodge’s menu will feature fun, global comfort food in a warm and hospitable atmosphere. The Hodge Podge and Dim and Den Sum truck chef, who garnered national recognition on last season’s Food Network “The Great Food Truck Race,” has partnered with restaurateur Scott Kuhn on the venture.

Described by Chef Hodgson as serving “twisted comfort food,” the restaurant will feature the only coal burning pizza oven in Cleveland and an innovative chef’s bar where the chef will be out of the kitchen preparing small bar-side snacks.

“Hodge’s is our way of finally being able to show off our food in a permanent home and offer a true hospitality experience,” explains Chef Hodgson, whose resume includes a stint at New York’s legendary gastropub The Spotted Pig. “We will cater to all of downtown Cleveland from bike messengers to the business community and offer high-quality products at a reasonable price.”

Menu highlights include:
· Creamy Asparagus Soup; horseradish crème fraiche and pork cracklings
· French Onion Ravioli; ricotta and gruyere ravioli, French onion soup and gruyere crouton
· Hodge’s Honey Ribs; smoked ribs, sherry coleslaw, thyme, honey mustard and tater tots
· Certified Angus Beef ® brand Hanger Steak; tomato creamed heirloom beans, potato chards, salsa verde
· Certified Angus Beef ® brand Rib Eye Steak; creamed spinach, potato chards, Madeira demi, whipped lard
· Certified Angus Beef ® brand Burger; Bibb lettuce, bacon and onion jam, bacon, dill havarti, rosemary parmesan aioli, served with tater tots
· “Unfried Chicken;” crispy half chicken, four-cheese mac, spiced asparagus, thyme jus
· “Fluffer Nutter;” fried peanut butter and marshmallow fluff sandwich, Mitchell’s banana ice cream

Hours: Sunday 4 – 9 p.m.; Monday – Thursday 11 a.m. to 9 p.m.; Friday – Saturday 11 a.m. to 10 p.m. Hodge’s is located at 668 Euclid Avenue, Cleveland, Ohio 44114. For more information, call
216-771-4000 or visit

Wednesday, March 28, 2012

Nada Makes OpenTable Diner Reviews of the Top 100 Dining Hot Spots in the U.S.

OpenTable (NASDAQ: OPEN), a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants, is pleased to announce the 2012 Diners’ Choice Award winners for Top 100 Hot Spot Restaurants in the United States. These awards reflect the combined opinions of nearly 5 million reviews submitted by verified OpenTable diners for more than 12,000 restaurants in all 50 states and the District of Columbia.

Winning restaurants are scattered throughout 18 states and Washington, D.C. California is king of the hot spot restaurants, taking 25 places on the list of winners. New York comes in second, with 20 winning restaurants. The sunny state of Florida is chock full of trendy restaurants, handily placing third with 15 winners. Illinois accounts for 11 honorees, followed by Nevada with seven standouts and Texas with six. Georgia restaurants earned three places while Tennessee boasts two. Colorado, Maryland, Massachusetts, Michigan, Minnesota, Missouri, North Carolina, Ohio, Oregon, and Washington D.C. are also represented.

“Going to any of these dining hot spots feels like you’re at the hippest party in town, only you don’t need an invitation – just a reservation,” says Caroline Potter, OpenTable’s Chief Dining Officer. "Beyond the buzz of innovative food and cocktails, each restaurant has electricity in the air that creates communal excitement. Diners feel like they're part of an exclusive experience.”

The Diners’ Choice Awards for the top 100 hot spot restaurants is generated from nearly 5 million reviews collected from verified OpenTable diners between March 1, 2011 and February 29, 2012. All restaurants with a minimum number of qualifying reviews were included for consideration. Restaurants were then scored and sorted according to the percentage of qualifying reviews for which “hot spot” was selected as a special feature.

Based on this methodology, the following restaurants, listed in alphabetical order, comprise the top 100 hot spot restaurants in the U.S. according to OpenTable diners. The complete list may also be viewed at

2012 Diners’ Choice Award Winners for Top 100 Hot Spot Restaurants in the U.S.

25 Lusk – San Francisco, California
Abe & Arthur’s – New York, New York
Asellina Ristorante – New York, New York
B.B. King’s Blues Club – Memphis, Tennessee
The Bazaar by José Andrés – Los Angeles, California
Beaumarchais – New York, New York
Beauty and Essex – New York, New York
BOA Steakhouse – West Hollywood, California
Bond Street Social – Baltimore, Maryland
Broadway by Amar Santana – Laguna Beach, California
Buccan – Palm Beach, Florida
Buddakan – New York, New York
Burlap – San Diego, California
Campo – Reno, Nevada
Catch – New York, New York
Chino Latino – Minneapolis, Minnesota
Cleo-SBE – Los Angeles, California
CO-OP Food & Drink – New York, New York
The Darby – New York, New York
Del Frisco’s Grille – Dallas, Texas
Departure Restaurant and Lounge – Portland, Oregon
do Restaurant at the View – Atlanta, Georgia
Dragonfly at Hotel ZaZa – Dallas, Texas
Drunken Fish – Kansas City, Missouri
Enso Asian Bistro & Sushi Bar – Charlotte, North Carolina
Fig & Olive – West Hollywood, California-
Geisha House – Hollywood, California
Gilt Bar – Chicago, Illinois
Girl & the Goat – Chicago, Illinois
GT Fish and Oyster – Chicago, Illinois
HUB 51 – Chicago, Illinois
The Hurricane Club – New York, New York
Imperial No. Nine – New York, New York
ink. – Los Angeles, California
Jaleo-The Cosmopolitan of Las Vegas – Las Vegas, Nevada
Katana – West Hollywood, California
Katsuya-Brentwood-SBE – Brentwood, California
Katsuya-Hollywood-SBE – Los Angeles, California
Katsuya-LA LIVE – Los Angeles, California
Katsuya-Laguna Beach-SBE – Laguna Beach, California
Koi – West Hollywood, California
Lavo – Las Vegas, Nevada
Lavo NYC – New York, New York
Linger – Denver, Colorado
The Lion – New York, New York
Lost Society – Washington, D.C.
Lulu California Bistro – Palm Springs, California
Manhattan Beach Post – Manhattan Beach, California
Marble Lane – New York, New York
Maudes liquor bar – Chicago, Illinois
Meat Market – Miami Beach, Florida
Mercadito – Chicago, Illinois
Mercato di Vetro – West Hollywood, California
Mr. Chow-Beverly Hills – Beverly Hills, California
Mr. Chow-Miami – Miami, Florida
N9NE Steakhouse – Las Vegas, Nevada
Nada – Cincinnati, Ohio
Nikko Japanese Restaurant – Charlotte, North Carolina
Nisen – Woodbury, New York
Nobu Miami – Miami Beach, Florida
The Office – Delray Beach, Florida
Paris Club – Chicago, Illinois
Picca – Los Angeles, California
Prato – Winter Park, Florida
Prime Italian – Miami Beach, Florida
Private Social – Dallas, Texas
The Pump Room – Chicago, Illinois
Red Ginger – Traverse City, Michigan
Red Lantern – Boston, Massachusetts
Red Rooster Harlem – New York, New York
Rocco’s Tacos & Tequila Bar – Boca Raton, Florida
Rocco’s Tacos & Tequila Bar – Fort Lauderdale, Florida
ROKA AKOR – Chicago, Illinois
Searsucker – San Diego, California
Sino Restaurant & Lounge – San Jose, California
The Standard Grill – New York, New York
The Stanton Social – New York, New York
STK-Los Angeles – West Hollywood, California
STK-Miami – Miami, Florida
STK-NYC-Meatpacking – New York, New York
STK-The Cosmopolitan of Las Vegas – Las Vegas, Nevada
SUGARCANE raw bar grill – Miami, Florida
Sunda – Chicago, Illinois
SUSHISAMBA dromo – Miami Beach, Florida
SUSHISAMBA strip – Las Vegas, Nevada
Tao – New York, New York
Tao Restaurant and Nightclub – Las Vegas, Nevada
Tavernita – Chicago, Illinois
Toku Modern Asian – Manhasset, New York
Triniti – Houston, Texas
Trio Restaurant – Palm Springs, California
Twist – Atlanta, Georgia
TWO urban licks – Atlanta, Georgia
Uchi – Houston, Texas
Uchiko – Austin, Texas
Virago – Nashville, Tennessee
Wang’s in the Desert – Palm Springs, California
Yardbird Southern Table & Bar – Miami Beach, Florida
YOLO – Fort Lauderdale, Florida
Zuma Japanese Restaurant – Miami, Florida

Diners can also read more about the Diners’ Choice Awards for the Top Hot Spot restaurants in the U.S. by visiting OpenTable Chief Dining Officer Caroline Potter’s “Dining Check” blog.

Mothers and Fathers can both Toast this New Wine Mobile App

A new free mobile application will change the way that parents feel appreciated this May and June. Adult offspring eager to please their parents can find the perfect wine matches for Mother’s Day brunch and Father’s Day barbecues on the Wine Picks & Pairings: Natalie MacLean app.

“Please stop buying your parents soap and neckties; they’re just being polite when they say ‘thank-you dear’,” pleads Natalie MacLean, editor of one of the largest wine sites on the web at “You can still be Mommy’s or Daddy’s little helper even though you’re all grown up. Give them a terrific bottle of wine that you can share as you cringe at those old vacation photos together.”

Under the Pairings tab of the wine app, you’ll find Natalie’s top 5 matches for Mother’s Day Brunch:

1. Spanish omelette with Pinot Grigio
2. Spinach and bacon quiche with Sauvignon Blanc
3. Crepes Suzanne with Icewine
4. French toast and raspberries with Champagne
5. Smoked salmon and cream cheese on bagels with Pinot Noir

Natalie’s top 5 wine matches for Father’s Day barbecue:

1. Seared Pepper Steak with Shiraz
2. Planked Salmon with Riesling
3. Flame-Broiled Hamburgers with Zinfandel
6. Grilled Chicken with Chardonnay
9. BBQ Pork Chops with Merlot

The new Wine Picks & Pairings app is the next generation of Natalie’s mobile app, and is featured on Apple’s iTunes store under App Essentials for “Apps for Foodies” and “Pocket Sommelier.” The app is also available for Android and BlackBerry. Other smartphones can access the mobile site. Those who don't have a smartphone can still browse thousands of wine reviews and pairings to create custom shopping lists on the web site.

The app’s key features allow you to:

- Instantly access tasting notes, scores, prices, recipes and food pairings

- Search 150,000 wines at wine retailers across the country

- Track your purchases in your virtual cellar with just a few clicks

- Create a wine journal with your own wine notes and pictures in the app

- Share your wines and pairings on Twitter and Facebook

You can get high-resolution and web-friendly screen shots of the mobile app at

You can download the app for iPhone and iPod Touch, Android and BlackBerry. Other smartphones can use the mobile site.

Tuesday, March 27, 2012

Numi Organic Tea's unique gift items perfect for Mother's Day

There’s no better time for a steaming cup of tea than a fresh and early morning. In the U.S., once the land known only for mass-marketed tea in a single boring flavor, new teas and teasans from around the world are attracting legions of new fans. Numi Organic Tea, acknowledged as one of the leaders in new tastes and exciting flavors, offers a delicious selection of premium, full-leaf tea quality teas and tea gifts bound to please the most discriminating tastes.

All offer the essential “Numi difference” that makes their teas as good for the world and the environment as they are on the taste buds: they are organic, fair trade and made with premium, full-leaf tea and100% real ingredients – real fruit, herbs and spices; no perfumes or flavorings.

Treat your mother this Mother’s Day with a unique gift from Numi Organic Tea. All of their gift items can be easily found on (Numi products can also be found in better supermarkets, tea shops and at
For the adventuresome, the Tea Chest offers all 18 of Numi’s teas from the popular Gunpowder Green and Aged Earl Grey to more exotic new tastes like Chocolate Puerh, Honeybush and Rooibos Chai. It’s a great way for any fan to explore new tastes and enjoy old favorites. It’s a great gift at $13.99.

Or try Numi’s Tea Porfolio, an elegant paper board portfolio filled with 30 organic & fair trade tea bags. This treat offers five bags each of six tantalizing Numi teas and teasans, including Breakfast Blend, Aged Earl Grey, Jasmine Green, Orange Spice, Chamomile Lemon Myrtle and Moroccan Mint. It’s a perfect present at $20.00

For the traditionalist, Numi offers loose teas in a variety of its delicious flavors such as Jasmine Green, Moroccan Mint and Orange Spice as well as Matcha, Long Jing, Sencha, Dry Desert Lime and more. Choose from attractive canisters or bagged teas. Prices range from $9.99 to $32.00.

For the artistic tea lover, consider flowers. Numi was the first to introduce Flowering Teas™ in the U.S. Offering a beautiful, visual dimension to the enjoyment of tea, the flowers are hand-sewn in China. As they steep, best enjoyed in a clear, glass pot, they open to produce an aromatic, flavorful tea. Sure to please the tea lover who values an all-encompassing tea experience that appeals to her eye as well as her senses of taste and smell, flowering teas come in Shoot Star and Emerald Sun green teas, Golden Jasmine and Midnight Peony black teas, Jasmine Lovers, Dragon Lily, Flower Jewel, Starlight Rose and Lavender Dream white teas and Sunset oolong tea. Prices range from $7.99-15.99 for packs including a variety of flowers, and $35-$85.95 for loose flowering teas which are sold in four ounce and eight ounce sizes.

The Dancing Flowers Tea Set™ is an all-in-one gift including the finest 5 Flowering Teas with a 16 oz. glass teapot. The teas in this set are: Starlight Rose, Dragon Lily, Lavender Dream, Sunset Oolong and Golden Jasmine. Numi’s flowering Teas may be steeped up to 3 times for 15 pots of tea. Dancing Flowers is available at $34.99

Thinking your practical tea lover would just like to have a perfect, handsome new teapot this holiday season? Sturdy and elegant, Numi’s classic black iron teapot will last a lifetime. It includes a stainless steel strainer for steeping loose teas and serves up to 23 ounces of tea. It’s available for $38.99.

Numi Organic Tea blends premium organic teas and herbs with only 100 percent real ingredients, allowing Nature to speak for itself. As a pioneering, quadruple-bottom line company (people, planet, product, profit), Numi sources directly from fair labor gardens that guarantee a livable wage and better opportunities for farmers and their families. Numi is a company committed to reducing its impact on the planet through ecologically responsible choices in sourcing, production and recycled and non-GMO packaging.

Friday, March 23, 2012

New Orleans Wine & Food Experience

Several of New Orleans top hotels are now offering hotel packages to the 2012 New Orleans Wine & Food Experience (NOWFE). The five-day annual event often sells out many of its wine and food seminars and events, but with early planning oenophiles can get the best deals. Several hotels are offering one and two night packages for guests who book their trip now. "These hotel packages are a great opportunity to see New Orleans in a way that fits your style, your taste, and your budget," states Jamie Peckenpaugh, NOWFE Executive Director. Many hotel packages include accommodations for two, tickets to the Grand Tasting, and other special amenities.

Packages vary by hotel property and include:

New Orleans Marriott at the Convention Center
(Headquarter Hotel):
$269/night, plus taxes (no minimum night stay requirements)
• Two tickets to the Grand Tasting (Friday or Saturday)

The Hotel Monteleone (Host Hotel):
$595/two-night double occupancy package, taxes included
• Welcome cocktail in the historic Carousel Bar for two
• Two tickets to the Royal Street Stroll
• Two tickets to the Grand Tasting (Friday or Saturday)
$430/two-night single occupancy package, taxes included
• Welcome cocktail in the historic Carousel Bar for one
• One ticket to the Royal Street Stroll
• One ticket to the Grand Tasting (Friday or Saturday)

JW Marriott New Orleans:
$234/night, plus taxes (two-night minimum required)
• Two tickets to the Grand Tasting (Friday or Saturday)
• Daily breakfast buffet for two in the hotel restaurant

Royal Sonesta Hotel:
$159/night, plus taxes (Sunday – Thursday); $229/night, plus taxes (Friday & Saturday); single or double occupancy; additional adult $40 (travel dates May 22 – 27, 2012)
• Welcome amenity of select wine and gourmet cheese tray

Hilton New Orleans Riverside:
$259/night, plus taxes
• Two tickets to the Grand Tasting (Friday or Saturday)
• Discounted self-parking

Astor Crowne Plaza French Quarter:
$279/one-night double occupancy package, plus taxes (additional nights $149/night)
• Two tickets to the Grand Tasting (Friday or Saturday)

Hotel package reservations may be made at Additional nights may be reserved based on availability, and prices are set at the discretion of the individual hotel. For more about the packages, individual NOWFE event tickets, and complete information about New Orleans Wine & Food Experience visit

Thursday, March 22, 2012

Wendy's Spicy Chicken Now "Rocks the Guac"

Spicy chicken lovers, get ready to “rock the guac” with Wendy’s® new Spicy Chicken Guacamole Club! Wendy’s popular Spicy Chicken Sandwich adds even more flavors with a zesty ranch sauce and yes, guacamole, to create a big, bold tasty sandwich.

The Spicy Guacamole Chicken Club starts with Wendy’s original Spicy Chicken whole fillet that gets its kick from Wendy’s own special blend of seven spices, and brings extra heat with a slice of all-natural pepper jack cheese. To balance the heat, add a zesty ranch sauce and creamy, natural guacamole. And, what’s a club sandwich without bacon? Wendy’s thick-cut applewood smoked bacon, a full slice of tomato and crisp, hand-leafed lettuce, all on a buttered, toasted bun.

Consumers who live on the mild side can substitute the Spicy Chicken Fillet for the Homestyle breaded Chicken Fillet or Ultimate Chicken Grill, because like all of Wendy’s sandwiches, the Spicy Chicken Guacamole Club is made to order.

“Consumers tell us they’re willing to try bold new products, so we created an exciting flavor profile that will awaken your taste buds,” said Gerard Lewis, Wendy’s Senior Vice President of Product Development. “We continue to pay attention to our customers’ taste cravings, and the Spicy Chicken Guacamole Club is perfect when they want to add a little kick to their day.”

For a limited time the Spicy Guacamole Chicken Club joins the Asiago Ranch Chicken Club as the latest innovation to Wendy’s line of chicken offerings. From the classics—the Homestyle Chicken Fillet, Ultimate Chicken Grill and the original, gold standard Spicy Chicken Sandwich—to these new menu additions, the chicken line-up appeals to a full spectrum of consumer tastes.

2012 Kalamazoo Outdoor Gourmet Grill Line

Today at the Architectural Digest Home Design Show, Kalamazoo Outdoor Gourmet™ - the innovation leader in high-end outdoor cooking and entertaining equipment - introduced an assortment of 12 grills that will change how casual grillers, barbecue enthusiasts and chefs cook outdoors, just in time for the summer.

Kalamazoo’s newly redesigned Hybrid Fire Grills™ combine the convenience of a gas grill with the superior heat characteristics of a charcoal grill and the flavor of a wood grill or smoker. Backyard barbecuers can use these different fires separately or in combination to pursue any outdoor cooking technique – grill, smoke, sear, roast, rotisserie and more – all on one grill.

New H-shaped custom-cast, brass Dragon Burners™ deliver more linear control zones, with each 25,000 BTU burner tailoring the heat to a specific section of the cooking area. Burgers can be cooked at one temperature while vegetables get their appropriate amount of heat; each on their own custom laser-cut cooking surface. Gas cooking temperatures range from 250ºF to 700ºF+. When using charcoal or wood, temperatures extend from 150ºF to 1,200ºF.

The grills also feature a dedicated ignition burner to fire the main burners. This “pilot light” is part of the most reliable ignition system in the market. The special-purpose burner is paired with electronic hot surface ignition and an engineered “flash tube” to ensure quick starts, even in the windiest conditions. The ignition burner can also be used alone for low-temperature smoking and barbecuing.

Changing fuels is as easy as opening a drawer. Simply leave the patent-pending Hybrid Fire Grilling Drawers™ empty to use a Kalamazoo as a gas grill. Load them with wood or charcoal and use the main burners below to start a solid-fuel fire.

Sleek and streamlined, the grills’ exterior is inspired by minimalist architecture. The design aesthetic gives them the ability to fit harmoniously into almost any outdoor kitchen design style or patio setting.

The Kalamazoo, Michigan-made Hybrid Fire Grills come in four sizes and 12 models. They range in price from $9,995 to $26,195 and include built-in and free standing options:
- K500: two burners, 506 square inches of primary cooking surface, 50,000 main burner BTUs
- K750: three burners, 726 square inches of primary cooking surface, 75,000 main burner BTUs
- K1000: four burners, 1,012 square inches of primary cooking surface, 100,000 main burner BTUs
- K1500: six burners, 1452 square inches of primary cooking surface, 150,000 main burner BTUs

“Our goal at Kalamazoo is to continue delivering the ultimate outdoor cooking experience,” said Pantelis A. “Pete” Georgiadis, chairman and president of Kalamazoo Outdoor Gourmet. “Our new Hybrid Fire Grill line has taken the best grill on the planet and made it even better. You cook on it and you are hooked for life! Our Hybrid Fire Grills will outcook, outlast and outperform any other grill on the market.”

You've Heard of Super Foods, But How About a "Super Dessert?!"

We've all heard of "super foods," but who's ever heard of a "super dessert?" Arctic Zero® has created one! Their low-calorie, high-fiber and fat-free ice cream contains 14 grams of Whey protein, which feeds the muscle and starves the fat. Your body wants nutrition; your muscles crave protein. Arctic Zero® satisfies this need by delivering the highest quality whey protein concentrate that you can put in your body - in a delicious and satisfying dessert! Happy to send a sample pack and/or high res images images your way immediately for a taste test!

The whey protein concentrate found in Arctic Zero® is a high-quality whey protein concentrate, which is more quickly assimilated by your muscles and contains the essential amino acids your body needs. (

Benefits include:

•Naturally helps stimulate appetite suppression in our bodies and contributes to a sense of fullness.

• Helps in weight loss, specifically fat loss - Recent studies suggest that the essential amino acid leucine that is abundant in whey protein concentrate improves body composition.

•High quality whey protein concentrate is rich in leucine to help preserve lean muscle tissue while promoting fat loss.

•The whey protein concentrate found in Arctic Zero® contains more leucine than milk protein, egg protein, and soy protein.

•The whey protein Arctic Zero® uses is a naturally complete protein that promotes lean muscle mass and is a rich source of branched chain amino acids (BCAAs), containing the highest known levels of any natural food source.

•Whey protein concentrate found in Arctic Zero® is an easy to digest protein, and can quickly provide nourishment to muscles.

•Arctic Zero® whey protein helps to maintain a healthy immune system by increasing levels of glutathione in the body - glutathione is an anti-oxidant required for a healthy immune system.

• It stabilizes blood glucose levels by slowing the absorption of glucose into the bloodstream--this in turn reduces hunger by lowering insulin levels and making it easier for the body to burn fat.

Whether for health reasons or dietary concerns about ingesting too many calories and/or fat, this all-natural, fat-free and gluten-free treat has been endorsed by LPGA Player Ryann O'Toole and is a wonderful choice for an afternoon treat or after dinner indulgence. Learn more at

Tuesday, March 20, 2012

Premiere Online Destination Brings the Growing Craft Spirit Culture to a National Audience And Encourages Enthusiasts

Today, discover the world of high quality craft spirits at the premiere online destination that is the expert in all things craft spirits movement, The Hooch Life The burgeoning craft distilling scene is rooted deeply in authenticity and utilizing local resources, yet is rapidly expanding in popularity throughout the US. The Hooch Life is a new lifestyle website that gives enthusiastic drinkers a wealth of insider information about ever-changing and growing distilling trends, what to drink, where to drink and how to drink better.

"The craft spirit business is exploding right now, with amazing new distillers making their way onto back-bars and store shelves across the country," says The Hooch Life co-founder and editor-in-chief Glenn Morey. "Our goal is to celebrate these distilleries and their meticulously hand-crafted products. We want to introduce spirits and cocktail enthusiasts to this movement, and to the distillers who are making it happen in warehouses, barns and garages as America's spirits entrepreneurs."

Dedicated to drinking enthusiasts everywhere, The Hooch Life aims to help them discover and appreciate the craftsmanship, availability and appeal of quality craft spirits. A crack editorial staff, including acclaimed writer/bartender/consultant Marshall Altier, offers a comprehensive array of coverage that includes (but is not limited to):
• Small batch liquor reviews
• Profiles of noted industry tastemakers in the world of craft spirits
• Guides to bars and stores across the country that carry state-of-the-art liquors
• Cocktail recipes tapping into the best craft "hooch"

The Hooch Life serves as the hub for information, inspiration and ideas about craft spirits and the cocktail culture that surrounds them.

"I love to introduce people to new spirits and drinks," says Marshall Altier, co-founder and Senior Contributing editor of The Hooch Life. "We've become a nation and generation of 'locavores' who care about where our food and beverages come from and how they're made, and I couldn't be more excited to provide one central place for drink enthusiasts to learn about and enjoy craft spirits and classic cocktails."

The current issue of The Hooch Life features a variety of interesting and one-of-a-kind coverage - something for every enthusiast:
"Hooch at Home" offers a trademark mix of education and inspiration. Readers can learn to mix cocktails like a pro, host a fabulous cocktail party, and stock their bar with all the essentials for less than it costs for a few nights out on the town. This week it's a classic St. Patrick's Day Cocktail Party at home.

Pickle Back? Yup, Pickle Back! Read about how a chance encounter at Brooklyn's Bushwick Country Club has perhaps aided in the rise of Irish Whiskey in the US.

Take an Irish Whiskey flight curated by drink expert Philip Duff, as he shows off 5 bottles from 4 distillers.

Listen to a 30-song St. Patrick's Day playlist, featuring highlights of the last 30 years of popular Irish music

The Hooch Life premieres new issues weekly, filled with on-going series, creative content and informative pieces written by experts for enthusiasts and fans nationwide.

Head over to for the most informative, ahead of the curve knowledge on all things in the craft spirit world - the Hooch Life is THE premiere destination for this burgeoning movement.

Spiked Desserts includes booze-infused recipes for cupcakes, frozen desserts, pie, brownies and more

Alcohol-infused recipes are all the rage at adult parties, wedding receptions, and other functions where sweet food and cocktails are combined for intoxicatingly delicious desserts. With the mouth-watering recipes inside Spiked Desserts (Fox Chapel Publishing, May 1, 2012), party-goers will raise a plate and toast the chef!

Spiked Desserts (Fox Chapel Publishing, May 1, 2012) includes 75 bamboozled recipes sure to please anyone who appreciates a fine cocktail combined with equally delicious cake, pie, popsicles, pudding, brownies, bars, cobbler, cream puffs, cookies, trifle and other traditional desserts. They are loaded with layers of flavor when liquors are added to batters, stirred into frosting, drizzled over completed cakes, or whipped into ingredients for a result that always ends in "mmmm."

Yummy recipes include your favorite cocktails:
• Drunken Strawberry Shortcake
• Dreamy Cream Sickle Log
• Mai Tai Cheesecake
• Root Beer Slushy with Galliano and Vodka
• Irish Nog
• B-52 Ice Cream Bomber
• Bourbon Balls
• Cosmopolitan Caketail
• Chocolate Martini Swirl
• Grasshopper Brownies
• Blue Hawaiian Cupcakes
• Mimosa ice
• Peachy Bellini Pops
• Grown-Up Smores and many more

Each scrumptious recipe includes a color photo of the finished concoction, along with instructions for making the dish, the amount of alcohol needed for each recipe, and advice for baking with booze. There are even extra garnish tips for adding beautiful finishing touches to each luscious dessert, using candy, fruit and other delicious goodies. The delectable recipes inside Spiked Desserts are sure to become family and neighborhood favorites. Cheers!

Friday, March 16, 2012

"Chefs on Bikes" Italy Cycling & Culinary Tour Set for June24-30

Italiaoutdoors, a provider of small-group, personalized recreational vacations in Northeastern Italy, announces their 2012 “Chefs on Bikes” tour, a guided cultural and cycling exploration of the culture, foods and wines of Northeastern Italy. Scheduled for June 24-30, the 7-day/6-night tour invites cyclists to learn from the culinary expertise of Chef Kathy Bechtel and is priced at $3895 per person, based on double occupancy. With a route covering 20-35 miles per day, the tour travels through the Veneto at the foot of the Dolomite mountains and along the shores of the Adriatic Sea. Recognizing the different riding levels of participants, the small-group size (maximum 8) allows for daily customization, including longer rides, and an immersive culinary and cultural experience.

“Chefs on Bikes” follows one of the former trade routes that distributed spices and goods from the East throughout Western Europe, meandering through flat farmland, by 16th and 17th-century villas, around volcanic hills, and into the foothills of the Pre-Alps. Days begin with gentle, scenic bike rides, followed by a culinary exploration with cooking lessons and wine tastings led by Chef Bechtel. Accommodations are in elegant four-star villa hotels in Mira, Vicenza and Asolo. The program includes all transfers, all breakfasts and snacks, five dinners with wine, plus entry fees to museums and other venues. The program can also be scheduled as a private group trip of 4-12 cyclists.

Highlights of the trip are:
· A ride along the Brenta River, touring Palladian estates and the summer villas of the Venetian aristocracy
· A visit to Vicenza, a UNESCO World Heritage Site and the city most closely associated with Andrea Palladio, noted Venetian architect of the 16th century
· Rides through the picturesque Berici Hills (Colli Berici) Wine Zone
· A visit to the medieval walled cities of Treviso, Castelfranco, and Cittadella
· Two nights in Asolo, a striking hilltop village with winding streets and a graceful piazza overlooking the valley
· A visit to Villa Cipriani, with a Bellini reception in the garden
· Six nights at opulent villas and hotels
· Two hands-on cooking classes, one with local chefs, and one with Chef and Italiaoutdoors Culinary Director Kathy Bechtel
· Daily wine tastings of Prosecco and the best of regional Veneto wines
· Tastings of regional culinary specialties at local trattorias featuring olive oils, risotto, polenta, Venetian frutti di mare, and spicy pasta dishes

About Italiaoutdoors
Italiaoutdoors is an owner-operated specialty guide service, offering individualized programs for small groups seeking to explore the beauty and diverse culture of Northern Italy. Hiking, biking and skiing programs are offered in combination with a culinary and culture immersion in the area. Participants share a passion for a healthy lifestyle and an appreciation for the region’s history, beauty, culture, wines and culinary delights. Because of their small size, tours are adaptable to the fitness levels and interests of individual guests. Daily recreation is balanced with cooking lessons, wine tastings, fine meals and cultural explorations.

Italiaoutdoors Programs Focus on Biking, Skiing and Hiking
Italiaoutdoors offers bike routes for the more relaxed cyclist or more challenging rides for the stronger rider wanting aggressive hill climbs and longer days in the saddle. Ski itineraries include lessons for all levels of skier or snowboarder, guided resort skiing or backcountry explorations, and alternate activities for the non-skier. Hikers can enjoy hut-to-hut treks across the spectacular Dolomites, or more leisurely day hikes with four-star accommodations. All tours include daily free time to discover and enjoy the culture and foods and wines that have made Italy a favorite destination.

For more information and reservations, visit

Thursday, March 15, 2012

Cheers to Dad's Best (Boozey) Father's Day Gifts Ever!

Ties and tees are tired and cologne and golf clubs are corny. This Father’s Day, celebrate dad by giving him a cool gift that keeps on giving – a special bottle of his favorite liquor! Whether your dad likes a casual vodka cocktail or is a sophisticated whiskey sipper, we have brands that will be sure to impress any palate.

We’ve curated a list of our most unique spirits destined to become Dad’s favorite Father’s Day gift ever!

For the Whisky Connoisseur -
The Dalmore, the world’s finest single malt whisky brand, is a gift perfectly suited for the dad with a discerning taste for scotch. Master Distiller Richard Paterson is known the world over for his blending talents and the characteristics he teases from the liquid while it ages in barrels the caress his whisky until maturity. He specially selects and meticulously combines six different styles of casks to make The Dalmore 1263 King Alexander III. SRP: $250.0

The Isle of Jura is known for its myths, superstitions and history in addition to its age old distillery originally opened in 1810. Producing a full line of whiskies, like the Jura 16 Year Old and Jura Superstition, Isle of Jura has long been a favorite of whisky enthusiasts and will definitely win dad over. Jura 16 Year Old has an array of uniquely intense notes, like marzipan honey, ginger spice and sweet chutney while Jura Superstition is a forcibly mellow drink with pine and peat aromas and a whisper of smoke. Jura 16 Year Old has an SRP $69.99 while Jura Superstition has an SRP: $53.00.

For the Bourbon Drinker –
Mom might have liked the dozen roses you got her for Mother’s Day but dad would prefer Four Roses Single Barrel Bourbon for his Father’s Day gift. With hints of ripe plum and cherry, spicy aromas, maple syrup and cocoa, this Kentucky born single barrel bourbon is both a thoughtful and delicious present. SRP: $35.99-$39.99

For the Dad with a Preference for Premium Vodka –
With an edgy and eye-catching bottle and a perfectly premium taste, Crystal Head Vodka is the perfect gift for the dad who appreciated truly fine vodka that’s as much art as it is legend. Created by actor and dad favorite, Dan Aykroyd, Crystal Head Vodka is an award winning “pure spirit” with no added glycerin, citrus oil or sugar. SRP: $49.99

For the Classic Cocktail Consumer –
For a dad who appreciates the classics, Antica Formula is a rare and special sweet red
Vermouth produced in limited quantities and highly coveted because of its heritage,
packaging and refined taste. This drink stands apart from commercially produced offerings because it is meticulously handcrafted and elegant enough to serve on its own, over ice. It also greatly enhances the flavor profile of dad’s favorite classic cocktails, such as the Negroni, the Manhattan and the Red Martini. SRP: $3499

Leprechauns Take Over the Kitchens at IHOP

To honor the 250th anniversary of St. Patrick’s Day celebrations in the United States, IHOP® invites guests to make the day more festive with a special St. Patrick’s Day Green Eggs Combo, available only on Saturday, March 17.

“We will have a bit of leprechaun magic in our kitchens on St. Patrick’s Day,” said Natalia Franco, senior vice president, marketing for IHOP. “IHOP is famous for putting a unique twist on traditional American breakfast favorites, and on this festive holiday, we invite guests to celebrate Irish folklore with a special combo featuring our savory green eggs.”

Available at participating IHOP restaurants nationwide only on March 17, the IHOP St. Patrick’s Day Green Eggs Combo includes green eggs (two eggs scrambled with creamed spinach), two of IHOP’s famous buttermilk pancakes, and a choice of two bacon strips or two pork sausage links. Prices will vary by location; please contact your local IHOP for details.

To find an IHOP restaurant near you, please visit Follow IHOP on Facebook at, and join the conversation with IHOP on Twitter at

Kosher Recipes For Passover

For me, Passover isn’t complete without homemade chicken soup! I love it best with a couple of plump, matzo balls, preferably “floaters” – or homemade noodles. When I’m in a hurry, I serve it with quick soup dumplings as they’re ready in moments.

My mother, Belle Rykiss (z”l), always made matzo balls that were light and “puchedich.” During the year, she added baking powder to the mixture to make them as light as a cloud. (You can omit it during Passover, or use Passover baking powder.) Mom could always tell the difference between matzo balls made from a mix and those that were homemade. You could never fool my mother! Enjoy…

Source: The NEW Food Processor Bible (Whitecap) by Norene Gilletz

4 eggs
1/2 cup oil
1 cup matzo meal
1/2 tsp salt
1/2 tsp Passover baking powder

· Process all ingredients in a food processor fitted with the Steel Blade just until smooth, about 10 seconds. Place in refrigerator for 1 hour, or in freezer for 20 minutes, until thickened.

· Shape into small balls. Drop into boiling salted water in a large pot and cook, partially covered, for about 40 minutes.

· Yield: about 14 to 16. May be frozen in soup.

· Chef’s Tip: Freeze uncooked matzo ball mixture in ice cube trays. When needed, drop frozen matzo balls in boiling water and cook partly covered for 35 to 40 minutes. Kids love them in different shapes!

Source: Healthy Helpings by Norene Gilletz

Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!

1/2 cup matzo meal
1/2 tsp. salt
1/8 tsp pepper
1/8 tsp garlic powder
1 egg plus 2 egg whites
2 Tbsp club soda (or ginger ale)
1 tsp vegetable oil
1 Tbsp minced dill
2 1/2 quarts salted water

· Combine matzo meal, salt, pepper and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. Cover and refrigerate for 30 minutes.

· In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1 inch balls. Drop matzo balls into boiling water, cover tightly and simmer for 45 to 50 minutes. Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth.

· Yield: 12 matzo balls. These may be frozen in soup, or on a cookie sheet and then transferred to a plastic freezer bag. Reheat them right in the soup!

Source: Healthy Helpings by Norene Gilletz

These noodles are based on my recipe for Passover blintzes and are non-gebrochts.

1 /2 cup potato starch
1/8 tsp salt
1 egg plus 2 egg whites (or 2 eggs)
1 cup water
1 tbsp oil
1/4 tsp. dried basil (or 1 tsp. freshly minced dill or basil)

· Combine potato starch, salt, egg and egg whites. Whisk together until no lumps remain. Gradually whisk in water, oil and basil; mix until smooth. (Can be done in a food processor.) Let batter stand for 15 minutes. Batter can be refrigerated up to 24 hours in advance.

· Use a crepe pan or nonstick skillet. Grease pan lightly for the first blintz, or spray pan with nonstick spray. Stir mixture well. Pour about 3 tbsp. batter (just enough to cover the bottom of the pan) into the skillet. Cook about 1 minute, until edges are brown and top surface is dry. Flip the blintz onto its second side and cook 10 seconds longer. Turn out onto a clean tea towel.

· Repeat with remaining batter, stirring occasionally to prevent potato starch from settling to the bottom. If blintzes begin to stick to the pan, grease pan with a little oil on a paper towel.

· Roll each pancake up like a jelly roll and cut into 1/4-inch strips. At serving time, add to hot chicken soup.

· Yield: 8 to 10 servings. Reheats and/or freezes well.


Source: The New Food Processor Bible by Norene Gilletz (Whitecap)

These dumplings are an easy alternative to matzo balls. Kids love these!

2 eggs
1/2 tsp salt
Dash freshly ground black pepper
1/2 cup water
2/3 cup matzo meal

· Insert steel blade in food processor bowl. Process all ingredients until smooth, about 10 seconds.

· Drop mixture from a teaspoon into simmering chicken soup. Cover and cook for 4 to 5 minutes.

· Makes 8 to 10 servings. Do not freeze.


Source: Norene’s Healthy Kitchen (Whitecap)

You don’t have to be Jewish to love chicken soup – it’s the ultimate comfort food! A steaming bowl of golden broth is sure to cure colds or flu. Chicken soup is often called “Jewish penicillin.” Some cooks like to add turnip or celery root to the broth.

3 1/2 to 4 lb chicken, cut up
10 cups cold water (approximately)
4 tsp salt
2 medium onions
4 to 6 medium carrots
3 to 4 stalks celery
1 parsnip (optional)
2 cloves garlic
1 bunch fresh dill
1/2 tsp freshly ground black pepper

· Trim excess fat from chicken, but don’t remove the skin as it adds flavour. Place chicken in a large soup pot. Add water, covering chicken completely by at least 1 inch. Add salt and bring to a boil over high heat. Use a slotted spoon to remove scum from the surface of the soup.

· Add onions, carrots, celery and parsnip to pot Reduce heat and simmer, partly covered, for 1 1/4 hours. Add garlic and dill and simmer 15 minutes longer. Adjust salt to taste. Season with freshly ground pepper. Remove pot from heat and cool completely.

· Strain soup, reserving carrots and chicken. Refrigerate overnight. The next day, discard hardened layer of fat from surface of soup. Remove skin from chicken and dice meat for soup. Reheat soup with diced chicken and carrots.

· Serve with Matzo Balls, Herbed Passover Noodles or Quick Soup Dumplings.

· Makes 8 generous servings. Freezes and reheats well.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She divides her time between work as a food writer, culinary consultant, spokesperson, cooking instructor, lecturer and editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at or email her at

Tuesday, March 13, 2012

Wendy's New Product Team Honored with Hot 'N Juicy Awards

Wendy’s is being honored with two industry awards for product innovation, with the national introduction of two new hamburgers: Dave’s Hot ‘N Juicy Cheeseburgers and The W.

COEX National Culinary/Operations Innovation Award
The team received the COEX National Culinary/Operations Innovation Award for the launch of Dave’s Hot ‘N Juicy Cheeseburgers. The award was presented by IFMA (International Foodservice Manufacturers Association) at a recent ceremony in Chicago. Gerard Lewis, SVP of Innovation, and Lori Estrada, VP of Product Innovation, accepted the award.

The COEX Innovation Awards recognize national and regional chains that are shaping the restaurant industry through innovation in two areas: Culinary/Operations and Marketing/Service. Two national awards and two regional awards are presented in each category.

In 2009 Wendy’s decided to reinvent the hamburger line for the first time since Wendy’s opened in 1969. Under the direction of Lewis and Estrada, the New Product team started from bun up, looking at every part of the hamburger to see how it could be improved. Each component of the product was reviewed, from the grind of the fresh ground beef patty, to the size of tomato slice, the cut of the pickles and even the butter toasted bun. The result was a new premium cheeseburger line that drove positive customer traffic and sales for Wendy’s in 2011.

MenuMasters Award
Wendy’s will receive the MenuMasters Award for Menu/Line Extension for The W Cheeseburger. Nation’s Restaurant News (NRN) will present the award at its 15th annual event in Chicago on May 5.

The awards honor outstanding menu development plus excellence in foodservice research and development. The winners are selected by the editorial board of NRN.

In its award announcement, NRN said in part, “Cheeseburgers are on a roll at the 6,600-unit chain. Following the launch of Dave’s Hot ‘N Juicy Cheeseburger last October, Wendy’s debuted the W Cheeseburger in November. This mid-priced sandwich fills the price-point gap between Wendy’s 99-cent Everyday Value Menu burger and the premium Dave’s Hot ‘N Juicy Cheeseburger.”

Wendy’s Gerard Lewis said, “I’m really proud of our team. They really stepped up and recreated a classic with Dave’s Hot ‘N Juicy Cheeseburgers, and followed with The W, an an extension of our hamburger line. These are products that Dave Thomas would be proud of and that our customer love. This is definitely a team award.”

About Wendy’s
Wendy’s is one of the world’s most successful restaurant operating and franchising companies with more than 6,600 restaurants worldwide. More information about The Wendy’s Company is available at and aboutwendyscom.

Monday, March 12, 2012

April 4 - Whole Grain Sampling Day, Coming to a City Near You!

Millions of Americans are going to see – and taste – a whole lot of delicious, healthy whole grains on Wednesday, April 4th. That’s the first ever National Whole Grain Sampling Day, organized by Boston-based non-profit Oldways and its Whole Grains Council (WGC). On that day, consumers will find opportunities to try delicious whole grain foods everywhere they go: Supermarkets, foodservice outlets, restaurants, food companies and other organizations are joining the celebration and providing incentives to try whole grains, including free samples, coupons, and whole grain gifts with purchase.

“On National Whole Grain Sampling Day, you might be offered a taste of a new whole grain pretzel at the supermarket, try a delicious quinoa salad at your office cafeteria or get handed a free granola bar while walking to work,” said Cynthia Harriman, Director of Food and Nutrition Strategies for the Whole Grains Council and Oldways. “We invite everyone to taste at least one new whole grain on April 4 or share one with their family at the dinner table. Our goal, at the end of the day, is to have people everywhere saying, ‘That was great! Whole grains, where have you been all my life?’ ”

Studies show that switching to whole grains lowers the risk of many chronic diseases. While benefits are most pronounced for those consuming at least 3 servings daily, some studies show reduced risks from as little as one serving daily – so every whole grain in the diet helps.

Partners include Arby’s, McDonald’s, several supermarket chains, Indian Harvest, Cooking Light magazine and Compass Group, which plans to offer tastings in a variety of settings including corporate cafes, healthcare facilities, public and independent schools.

"Tastings are a great way to reduce the fear of the unknown that some customers have when trying a new food. We use this strategy often to introduce new healthful foods. We are excited to participate in the first Whole Grain Sampling Day," said Deanne Brandstetter, MBA, RD, Vice President Nutrition and Wellness for Compass North America, which serves more than six million diners daily.

In Boston, home of Oldways and the Whole Grains Council, the organization is partnering with Boston Duck Tours to commandeer a “Duck Boat” on April 4th to hand out whole grain samples, “Just Ask for Whole Grains” buttons, and more, throughout the city.

Whole grain consumption is on the rise, due in large part to increased availability of a wide range of delicious and healthy grains for every palate. According to SPINS, a market research and consulting firm, sales of natural foods and beverages with the Whole Grain Stamp increased 9.9% over the last year.

Everyone is encouraged to join in the whole grain conversation on Twitter throughout the day by using the hashtag #SampleWholeGrains.

The Whole Grains Council is listing all participating activities and promotions on its website. To see all the organizations already committed, visit the Whole Grain Sampling Day page of the WGC website.

Gene Simmons to Rock New Restaurant Venture

Gene Simmons, rock legend and media mogul, is parlaying his love for music into a new restaurant and entertainment venture called Rock & Brews™. The concept captures the excitement of live concerts in an authentically themed backstage environment including Rock & Brews’ “The Great Wall of Rock,” rock posters and rock art and multiple flat screen televisions.

Rock & Brews serves rock musicians’ favorite foods and highlights an ever-changing, award-winning craft beer selection with hundreds of artisanal breweries featured from around the world.

The first Rock & Brews is scheduled to open just south of Los Angeles International Airport in the beach community of El Segundo, Calif., on April 3. Several others are in the works in the Los Angeles area, including one at Los Angeles International Airport, as well as locations in Denver; Atlanta; Maui, Hawaii; Tokyo; and Los Cabos, Mexico. The expansion plan anticipates the opening of four Rock & Brews in 2012 with aggressive plans for continued expansion worldwide beginning in 2013 and beyond.

Rock & Brews was inspired by Michael Zislis, a notable force on the L.A. restaurant scene, and Dave Furano, a veteran concert promoter, who are Simmons’ partners in the venture.

The Food and Drink

Rock & Brews’ casual American menu features a broad selection of “Opening Acts” appetizers, “VIP” salads, hand-crafted burgers, “Headliner” sandwiches, “Front Row” pizzas and “Encores” desserts. The emphasis is on quality comfort foods that feed the soul as much as the appetite.

With hundreds of craft beers to choose from, craft beer is the top grog at Rock & Brews. More than 40 craft beers are available on tap via a state-of-the-art draft system with hundreds more available in the bottle or can. Selections include lagers, pilsners, pale ales, fruit, malty, hoppy, Belgian, dark, on-deck and bottled beer and a knowledgeable staff to help guests navigate the selection. Red and white wines are also available.

The Concerts

Rock & Brews features multiple large screen televisions that continuously screen concert videos and live recordings of the greatest rock concerts of all time with state-of-the-art sound.

The Atmosphere

With an ambiance reminiscent of being back stage at a rock event, Rock & Brews features a casual, friendly, energized environment decked out with picnic tables, concert lighting, and retractable projection screens and speakers that create a 360-degree experience. The venue is designed to be family and dog friendly with a play area for kids and a large open-air area where four legged guests can howl to the tunes.

The grand opening of Rock & Brews in El Segundo will feature a private luncheon for returning veterans and a star-studded opening bash that evening hosted by Simmons, Furano and Zislis, benefitting Wounded Warrior Project.

Rock & Brews El Segundo is located at 143 Main Street in El Segundo, Calif. For reservations or information, call 310.615.9890 or visit

Wednesday, March 7, 2012

Talented hopefuls have the chance to win $5,000 in a singing competition at The Claddagh Irish Pub

For anyone who has a dream of becoming a famous singer, the upcoming “Claddagh’s Got Talent” singing competition is the perfect place to show off your vocal stylings. The Claddagh Irish Pub in both Mason and Newport are hosting a ten-week singing contest, and the grand prize winner will receive $5,000.

Singers apply in each pub for a chance to compete and are assigned weeks to perform in the pub. The competition kicks off on Thursday, March 15 and will run for ten consecutive Thursdays. Winners from each week will come back to the pub on the final competition night for his or her chance to claim the grand prize.

Aspiring singers should dress up as their favorite artist, and come prepared to belt out a tune in front of a panel of notable judges, and other Claddagh guests. The fun, lively evenings will be great for not only the singers, but also the audience in the restaurant. After a round of audience and guest judge voting on the singing, enthusiasm and costume, a winner will be selected each week. Weekly winners will then compete in the final singing battle where the overall winner will win the hefty $5,000 prize.

For those not interested in or adept at singing, this is the perfect chance to enjoy a pint, grab some of Claddagh’s famous beer-battered fish and chips, and settle in to watch some talented crooners. As always, the nightlife at Claddagh is perfect for any occasion, whether it’s a date, a gathering with friends, or sipping on a post-work pint!

The Claddagh Irish Pub in Mason (5075 Deerfield Blvd.; (513) 770-0999) is open Monday through Thursday 11 a.m. to 12 a.m., Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 11 p.m. For more details on events and specials, visit

The Claddagh Irish Pub in Newport (1 Levee Way Suite 2122; (859) 581-8888) is open Monday through Thursday 11 a.m. to 11:30 p.m., Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 10:30 p.m. For more details on events and specials, visit

If You're In Austin, TX - Monster Energy Fuels SXSW 2012

WHAT: Monster Energy - Available on the Street at the Parties and In the Venues

WHERE: Austin, Texas: 4th - 6th Streets, In Over 100 Venues And Countless Parties

WHEN: Beginning March 9th, 2012 through March 18th, 2012. Times TBD

DETAILS: Monster Energy will be providing direct support to parties hosted by Hype Machine, Artery Foundation featuring Asking Alexandria at RED 7 on March 15th, Waterloo Records and more. Keep a lookout for the Monster Energy Truck around town and on 6th Street from the 14th to the 17th for FREE Monster Energy refreshments and swag for the masses attending SXSW. And when checking out the Stage at Auditorium Shores, head for the Monster Energy Hospitality Rig and fuel up while enjoying a bird's eye view of the rock and roll.

OTHER: Monster Energy Outbreak Tour Presents XXL Freshman Live, kicking off March 13th at the Transmission Warehouse - for more information click here:

Tuesday, March 6, 2012

Celebrate National Nutrition Month with Vanilla Courtesy of Nielsen-Massey Vanillas

March is National Nutrition Month and dieticians across the country are encouraging healthy eating habits. While avoiding sweets and focusing on fruits and vegetables sounds like a simple task, it can be difficult to break bad eating habits.

“It’s vital for diets to include nutrition dense foods that are jammed with vitamins, minerals and fiber. That generally means avoiding foods that are high in sugar and fat, but doesn’t mean you have to give up your indulgences altogether. Alternatives to enhance flavor exist such as cinnamon or vanilla,” said Victoria Shanta Retelny, R.D., L.D.N. and author of The Essential Guide to Healthy Healing Foods.

Vanilla is most commonly known as a flavoring in pastries, confections, and other desserts, but most people don’t realize that it can also act as a flavor enhancer, or potentiator. It increases our ability to taste other flavors by intensifying those flavors. Nielsen-Massey Vanillas, one of the finest pure vanilla and flavor extract producers in the world, offers a full line of vanilla products from Pure Vanilla Beans to Pure Vanilla Powder that can add flavor to dishes without the calories and fat.

In her book, Retelny suggests several healthy healing foods that can be enjoyed in honor of National Nutrition Month. Here are her recommendations for making healthy foods a little tastier with vanilla.

- Citrus Fruits: Citrus fruits are packed with antioxidants, such as vitamin C. Sprinkle a bit of Madagascar Bourbon Pure Vanilla Powder on an orange or grapefruit to cover the fruits’ acidic bite, giving a creamier taste.

- Tomatoes: Tomatoes are lauded for their high lycopene levels. Lycopene is a carotenoid with powerful healing properties. Mexican Pure Vanilla cuts the acidity in tomato based dishes.

- Fish: Fish is a go-to source for omega-3 fats. Fish is also low in saturated fat and a great source of protein. When making fish on the grill, apply Madagascar Bourbon Pure Vanilla Bean Paste with a brush. The paste caramelizes slightly forming a thin shell that seals in the moisture.

- Cucumbers: Cucumbers are a good source of potassium and have a high amount of vitamin K. The peel also provides dietary fiber. Tahitian vanilla, which works best in cold, no-heat applications, pairs nicely with cucumbers and in cucumber salads.

- Yogurt: Yogurt is high in calcium and contains other nutrients such as vitamin D, protein and probiotics. A splash of Madagascar Bourbon Pure Vanilla Extract helps increase the richness and creaminess.

Sweet homemade granola bars and savory salsa infused with vanilla can be just a few substitutes for cookies and potato chips. The healthy springtime salad recipe below from Nielsen-Massey can help keep diets on track while including a splash of sweetness.

Spa Salad with Almond Vinaigrette

10 ounces baby spinach leaves, torn into bite-size pieces
1/2 red onion, thinly sliced
1 cup strawberries, thinly sliced
1/2 cup sliced almonds
~ Almond vinaigrette (below)
~ Additional strawberries and almonds for garnish

Toss the spinach, onion, strawberries and almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds.

Serves 2

Almond Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup canola oil
1/4 cup natural rice vinegar

Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl. Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly.

Note: Emulsified liquids are generally unmixable and whisking them together gradually will force them to combine.

Makes 3/4 cup

5 Easy Steps To Healthy Cooking

Delicious recipes that use ingredients with a proven track record in enhancing health and offering protection from diseases.
With our daily exposure to a constant stream of conflicting information about nutrition and health, it can be a challenge to discern which foods really do form a healthy diet, let alone how to turn them into delicious dishes that can be prepared without too much time, fuss and expense.

5 Easy Steps to Healthy Cooking offers a solution. Vastly different from a diet book, this simplified, five-step approach to health is holistic and flexible. It begins and ends with easy and enticing recipes.

The five steps are:

• Choose fresh, whole foods

• Eat mostly vegetable- and fruit-based foods

• Opt for healthy fats and proteins

• Select superfoods (nutrient-dense foods)

• Eat more whole grains

The choices we make at the market, in our kitchens, and around the dining table, can affect our health (for better or for worse). No one food can make you healthy on its own — aim instead for a varied and balanced diet.

Talking Points for 5 Easy Steps to Healthy Cooking:

· Did you know the Meatless Monday Movement started over 100 years ago?

· Eating a diet rich in whole foods supports optimum health and the loss of extra pounds.

· If a product is truly whole-grain, whole grains will be the first ingredient listed.

· Did you know adults should get at least 45-65% of their calories from carbohydrates?

· Minerals, like vitamins, must come from diet; the body does not make them.

· Did you know swapping regular pasta for whole grain is one of the easiest ways to add whole grains to your diet?

· How is this book so different from a diet book?

· Did you know no one food can make you healthy in it’s own?

· What are the most pesticide-contaminated fruits & veggies in North America?

· What are the least-contaminated? Is it always better to buy organic?

· Did you know that not all fruits continue to ripen after being picked?

· What are good dried fruits that can be used in baking, cooking, or snacking on?

· In addition to convenience, frozen produce can sometimes be more nutritious than fresh.

CAMILLA V. SAULSBURY is a food writer, recipe developer, cooking instructor and fitness expert/personal trainer. She has been featured on the Food Network, in the New York Times and on Today and QVC, and has won numerous top cooking competitions, including the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode).

Monday, March 5, 2012

175 Babycakes Cake Pop Maker Recipes

With the invention of the Babycakes® Cake Pop Maker, an ingenious and wildly popular appliance category has taken the retail marketplace by storm, and its popularity is only expected to increase as news, reviews, and word spread. It allows you to make fun and delicious cake pops in your own kitchen quickly and easily, in just minutes.

These delightful and creative recipes have been developed specifically for use in the cake pop maker. The book features chapters on cake pop classics; desserts and sweets; glazes, dips and fillings; doughnuts and ebelskivers (traditional Danish pancakes); muffins and biscuits; appetizers; breakfast bites; savory nibbles; booze pops; and show-stoppers that are ideal for parties and gifts and come with gorgeous presentation suggestions.

You’ll enjoy creating delicious treats such as:

• Red Velvet Cake Pops

• Jalapeño Poppers

• Champagne Cake Pops

• Halloween Treats

• Baby Shower Balls

• Easter Cake Pops

• Pancake Bites

• Romantic Roses – perfect for weddings

• Margarita Cake Pops

There’s even a gluten-free and vegan section!

Also included are easy-to-follow tips and techniques and full-color photos to help you create everything from rustic to fancy pops, as well as decorating ideas for occasions such as holidays, weddings and birthdays.

KATHY MOORE and ROXANNE WYSS are leading experts on small appliances. Their food consultancy firm develops recipes, tests products and generally sets the standard for innovative recipes and food information. They have a regular column in the Kansas City Star and regularly appear on television.

240 pages • 7" x 10" • Index • 24 pages of color photographs
ISBN: 978-0-7788-0297-6 • $27.95 CA / $24.95 US • APRIL 2012

Leinenkugel Brewing Co. Introduces Big Eddy Wee Heavy Scotch Ale

The Jacob Leinenkugel Brewing Company today launched Big Eddy Wee Heavy Scotch Ale, the first in a series of daring, yet delicious Big Eddy brews to be released in 2012. Big Eddy Wee Heavy Scotch Ale captures the signature warmth and comfort of traditional scotch ales, one of the most majestic beer styles in the world.

Thanks to an intensive brewing process, Big Eddy Wee Heavy Scotch Ale offers significant malt complexity, including eight malts and grains for a robust richness. The brew, which adds a touch of hops to balance the malts, features assertive chocolate, toffee and caramel notes, with a hint of smoke and dark fruity undertones subtly emerging throughout.

Born in Scotland, velvety full-bodied Wee Heavy Scotch Ales were originally brewed to satisfy the demand of hearty laborers who endured cold weather and harsh working conditions. “Being from Wisconsin’s Northwoods, we know a thing or two about cold temperatures and had no problem capturing the signature warmth and comfort of the traditional brew,” said Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company.

Bold in flavor, yet remarkably balanced, Leinenkugel’s Big Eddy family of beers shares a common taste for the extraordinary. Inspired by the Big Eddy Spring, the lifeline of the Leinenkugel’s brewery in Chippewa Falls, Wis. since 1867, the Big Eddy brand offers big beer fans complex, yet balanced flavors beyond the mainstream.

Filling the senses with a fragrant malt aroma, Big Eddy Wee Heavy Scotch Ale features a variety of robust malts that create rich flavor and texture. Hand-selected malts include Pale, Honey, Caracrystal® Wheat, Roasted, Victory®, and Cherrywood Smoked. Like its predecessor, Russian Imperial Stout, Big Eddy Wee Heavy Scotch Ale ages and travels well.

Leinenkugel’s Big Eddy Wee Heavy Scotch Ale, a dense, mahogany-colored brew, features a creamy tan foam. As it warms, the layers of malt flavors will melt together revealing the subtle undertones of fruit and biscuits. As the brew mellows, it reveals more of its plum, raisin, and dark cherry flavors.

Big Eddy Wee Heavy Scotch Ale will be available in limited release through June 2012 in Wisconsin, Minnesota, Illinois, Ohio, Michigan, Indiana, Kentucky, Iowa, North Dakota, South Dakota, Georgia, New Jersey, Pennsylvania, Maryland, Washington D.C., Virginia, Kansas, Indiana, Kentucky, Texas, and Arizona. The ale, which is 9.5 percent ABV, will be available in four-pack bottles and on draft.

New Blueberry Hemp Power Snacks - Organic Superfoods by Navitas Naturals

Navitas Naturals is adding Blueberry Hemp to their award-winning line of organic Navitas Power Snacks. Blueberry Hemp Navitas Power Snacks provide a diversity of the most nutrient-dense organic superfoods and organic seeds, fruits and nuts. These bite-sized cubes have a healthy whole food appearance, delicious flavor and rich chewy texture. Navitas Power Snacks do not contain refined sugar, preservatives and artificial colors and flavors. In addition to being certified organic they are also certified gluten-free, and are GMO-free and dairy-free.

Organic food experts have been giving Navitas Power Snacks accolades since they were launched in 2011. In January 2012, they won the 2012 Grocery Headquarters Magazine Selling Wellness Trailblazer Award. Their team of editors judged hundreds of nominees on their innovative taste profile, ingredients, packaging and/or intrinsic health benefit. Navitas Power Snacks were also featured on Good Day Colorado (FOX 31) in a segment about the healthiest nutrition bars that stores should stock by Kelsey Blackwell, the Food Editor at Natural Foods Merchandiser Magazine (NFM). The video is a companion to an article in the January 2012 issue of NFM and on New Hope 360.

Why Hemp? Nutrition experts recommend hemp seed because it’s an easily digested complete protein source. It is also one of the richest vegetable sources of the Omega 3 & 6 essential fats, and in an ideal ratio to support human health. Hemp seed is also a plentiful source of fiber, vitamins and minerals such as magnesium, iron, zinc, and potassium.

Blueberries are famous for their delicious fruit flavor and abundance of phytonutrients, which many scientists believe provide powerful antioxidant and anti-inflammatory properties that may protect against heart disease, colon cancer and other ailments. In addition to the organic hemp powder and dried blueberries, Blueberry Hemp Power Snacks are made with other leading organic functional food stars such as chia, maca, lucuma, camu camu and maqui, as well as other wholesome raw foods such as date paste, sesame seeds, cashews and sunflower seeds.

Offered in an 8-ounce re-sealable and recyclable pouch for $8.99, Navitas Power Snacks and other Navitas products are available at thousands of stores throughout North America including Whole Foods Markets, Wegmans and HEB, and at many online stores such as and Amazoncom. Each 1-ounce serving is approximately 3 or 4 Navitas Power Snack nuggets.

Navitas Naturals – The Superfood Company
Navitas Naturals helps people achieve optimal nutrition to fuel a busy lifestyle. Health-conscious people choose their organic superfoods because they are a diverse whole-food source of antioxidants, protein, essential fats, minerals, vitamins and other beneficial nutrients. The mission of Navitas Naturals is to provide the finest organic superfoods that increase energy and enhance health.

All of their products are certified organic and use methods such as freeze-drying and low temperature processing to ensure maximum nutrition and flavor. Organic is important for ensuring the integrity of their foods that people eat, and for protecting the environment and health of farmers.

Mom Invented Kitchen Gadgets

Leave it to moms to come up with solutions for the kitchen that make you say "why didn't I think of that?"
I thought you might have interest in these smart food finds.

*Good Bites - this makes it easy as A-B-C to prepare your child for the day. This reusable lunch/sandwich box has dual compartments to separate food. Plus, it comes with a spot for a love note or reminder about school activities.

*The Sandwich Cutter - a fun way to slice sandwiches, remove crust, and seal the edges - all with one push. Great for parties, finger sandwiches and catering too. The cutter comes in fun shapes including puzzle and heart!

*Tidy Table Covers - This is a great 'no mess' way to cleanup from craft projects and baking. The elastic banded edges provide a snug fit for your table. When done, just remove and toss!

*The Beverage Barricade - This product opens cans for you so you can save your finger nails. Also it rotates to protect drinks from bugs. Comes in a rainbow of colors to help identify the owner of the drink can.

Here's a full look at the Mom-Invented kitchen solutions line.

Thursday, March 1, 2012

Rogue Spirits Names New President

Isaac Ersoff has been named President of Spirits at Rogue Ales and Spirits. In his new role, Ersoff will oversee operations of Rogue Spirits distrilleries in Newport and Portland, Oregon. Rogue Spirits' award winning portfolio includes Oregon Single Malt Whiskey, Dead Guy Whiskey, Hazelnut Spice Rum, Dark Rum, Pink Gin, Spruce Gin, and Vintage Vodka.

Ersoff earned degrees from the University of Miami, Western Oregon University, and Willamette University College of Law. He started with Rogue in the 1990s as in-house counsel and later became manager of sales. Ersoff then went into academia, teaching at universities in Oregon and Israel, where he also worked in research and international relations.

In addition to Rogue Spirits, Ersoff also oversees operations of two of Rogue's microbreweries, Track Town Brewery in Eugene, Oregon, and Issaquah Brewhouse in Issaquah, Washington.

Easy One-Two Chicken Recipes for Spring

If you’re ready to celebrate spring in the kitchen, pair chicken with favorite seasonal ingredients like watercress, artichokes and new potatoes for a fresh-tasting dish. From the National Chicken Council, here are four new recipes that will save both time and money. With a little creative planning, and chicken on the menu, one one-stop shopping can yield two or more meals.

The recipes, Chopped Watercress Chicken Salad with Asian Orange Dressing, Vietnamese Chicken Pho, Lemon Chicken Paillards with Crispy New Potatoes and Artichoke Hearts and Chicken Paillards with New Potato-Artichoke Mash and a Lemon-Herb Reduction, along with high resolution photographs, are available at

Put chicken tenders, watercress or arugula, and green onions on your grocery list, and you have a start for Chopped Watercress Chicken Salad with Asian Orange Dressing and Vietnamese Chicken Pho. These two light, seasonal recipes are easy to prepare and full of flavor.

In the salad recipe, the chicken tenders are cooked on the stove in a marinade mixture of soy sauce, sesame oil, ginger, rice wine vinegar, orange juice, honey and other Asian favorites. A second portion of the same mixture serves as the salad dressing. Combine with the watercress and green onions, and chopped romaine lettuce to complete a colorful tossed salad.

To prepare the pho, or Vietnamese soup, boil together low-sodium chicken broth and the green onions, along with garlic, ginger, Chinese five spice powder, soy sauce, fish sauce and sesame oil. Chop the chicken tenders and cook in the soup mixture. Add noodles and top with watercress and bean sprouts for an authentic Asian flavor.

Artichokes and new potatoes also signal spring; team them with thin chicken cutlets to make Lemon Chicken Paillards with Crispy New Potatoes and Artichoke Hearts or Chicken Paillards with New Potato-Artichoke Mash and a Lemon-Herb Reduction. These recipes are easy to prepare as weeknight meals, yet tasty and different enough to serve to guests.

Prepare the paillards by sautéing flat chicken cutlets in olive oil. To make crispy new potatoes, boil potatoes, cool and slice and then toss with chopped rosemary, salt and pepper. Crisp slices in a sauté pan with the artichoke hearts, and serve alongside the lemon-flavored chicken paillards. Make a similar dish with many of the same ingredients by mashing cooked potatoes in a butter, milk and garlic sauce, and combining with chopped artichokes.

Crispy Green Products Also Steal the Show at the 54th Annual Grammy Awards

Here’s an easy way to celebrate National Nutrition Month every day (not just in March): choose all-natural Crispy Fruit and FruitziO as the snacks of choice for you and your kids. Crispy Green® Crispy Fruit freeze-dried fruit snacks, "real fruit, real taste, nothing else!” and the new line of FruitziO® freeze-dried fruit snacks, with a hint of pure cane sugar, are full of flavor to satisfy your desire for a snack that is sweet and crunchy with the added benefit of being free of fat, cholesterol, gluten and nuts, low calorie and low sodium.

National Nutrition Month, celebrated each March, started in 1973 as a week-long event, National Nutrition Week, and in response to growing public interest in nutrition, it became a month-long observance in 1980. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits.

“Snacking is an important part of our daily food intake, but most snacks provide little or no nutritional value, just empty calories,” says Angela Liu, President and Founder of Crispy Green. “At Crispy Green, we aspire to give our customers a way to add more fruit into their diet with our totally guilt-free, nutritious freeze-dried fruit snacks.”

Crispy Fruit comes in a single-serving bag containing approximately one serving of fruit and 55 calories or less per bag; FruitziO, with a hint of added cane sugar, has 2.5 servings per bag and only 100 calories for the entire bag. Both are vegan-friendly, peanut/tree-nut-free, gluten-free, dairy-free and are kosher-certified.

Crispy Green® Crispy Fruit and FruitziO® freeze-dried fruit snacks were recently selected for inclusion in the exclusive Swag bags for the performers at the 54th Annual Grammy Awards. It’s no surprise because high quality fruit and good taste take center stage in every bag of Crispy Fruit and FruitziO.

Crispy Green® award-winning Crispy Fruit snacks come in six delicious flavors: Crispy Apples, Crispy Asian Pears, Crispy Bananas, Crispy Cantaloupe, Crispy Mangoes and Crispy Pineapples (MSRP: $1.49). In addition to single-serving bags, Crispy Fruit is available in the handy "Grab and Go" 6-PACK – six single-serving bags in one convenient multi-bag (MSRP: $7.99).

Made with the finest freeze-dried fruit slices with just a hint of pure cane sugar, FruitziO® snacks combine the wholesomeness of fresh fruit with a sweet taste. Packaged in convenient, travel-friendly, moisture-free 25-gram (.88-ounce) resealable pouches (MSRP: $3.49), each package contains less than 100 calories with varieties including Apples & Strawberries, Apricots, Kiwi, Peaches and Strawberries.

Crispy Green® and FruitziO® products are available in stores such as The Fresh Market, Harris Teeter, Bloom, Earth Fare and selected Whole Food Market. To find a retailer in your area that carries Crispy Green’s® and FruitziO® products, go to For more information, please visit For news updates, information and special offers, follow Crispy Green and FruitziO® on Twitter @CrispyGreen and @FruitziO and become a fan at Facebook at

Author uses Kickstarter to fund publishing book about Starbucks

Does anyone really understand the Starbucks menu? Or the language? A local entrepreneur is using Kickstarter to acquire funding support for a publication of a book that breaks the Starbucks code.

Kenneth Brown, former Starbucks manager and author of the new book Inside the Cup: Translating Starbucks into a Drinkable Language – says he hopes to secure enough funding “to launch a publishing project dedicated to helping p people enjoy their drinks a lot more and alleviate the anxiety that is experienced in the process.”

“Most people who go to Starbucks usually get the same thing because they don’t know what we’re missing out on”. His book takes a lot of the mystery out of the amazing array of choices one faces. Here’s a sampler of some of the advice he offers up to coffee lovers.

1. Don’t be shy, ask questions. The number of possible drinks is ridiculous. Many don’t even make the menu. If there’s something that you want, but don’t see it, just ask the barista. They can probably make it. And don’t worry, you won’t look silly – every customer has questions.

2. Go Healthy. Drinks are normally made with 2% milk but you can do better. Get nonfat or soy, ask for sugar-free or less syrup, axe the whipped cream, or get a smaller size Skinny drinks are nonfat and sugar-free.

3. Go Unhealthy. Sometimes don’t you just want what you want? Whole milk tastes better. Sugary syrup tastes better. Extra whip feels better.

4. Adjust your caffeine intake. Ounce for ounce there’s way more caffeine in espresso than drip coffee. But your drink only has one or two ounces (shots) of caffeine so you might need an extra shot, or two, or seven if you can’t wake up. Not a caffeine fan? Order half caff or fewer shots.

5. Complementary Flavors. If your drink is getting boring then add another flavor. Great pairings include: chocolate and anything (especially strawberry), cinnamon and caramel, raspberry and white chocolate, green or passion tea and raspberry, chai tea and vanilla, and a whole slew more.

6. It’s too sweet. If your drink is too sweet then reduce the amount of syrup. When you have two flavors in your drink the syrup is doubled up so cut both in half to return to a normal level of sweetness.

7. Foam Lovers. If you love foam then ask not only for extra but for creamy as well. Ask for the foam to be made with whole milk. It’s so much better.

8. More Tasty Goodness. Want to taste more of the sweet flavors of that creamy goodness you’re drinking? Reduce the amount of espresso or take it out altogether. Or, you can simply ask for extra flavoring.

9. Whip and Drizzle. If you’re looking for a little splurge adding extra whip is always good. You might even be able to get the baristas to make you chocolate or peppermint whip. Oh yeah! And caramel drizzle just makes everything better.

10. Sample, please. When in doubt just ask if you can try something. Starbucks is sample city, of course they’ll say yes.

Inside the Cup can currently be purchased on Enthusiastic customers can add their name inside the book.

Kenny was born and raised in the Lake George region of upstate New York. He was educated at Northeastern University and Babson College. Kenny and his wife Ashley make their home in Boston, Massachusetts.