Yard House to Fill 200 Position for its Downtown Cincinnati Location

Yard House, an award-winning chain of 43 restaurants, will open the doors to its first Ohio location at The Banks in downtown Cincinnati on Sunday, March 24 at 11 a.m., just in time for Reds’ Opening Day. Starting Tuesday, February 5, Yard House will begin accepting applications at its temporary Hiring Center inside the National Underground Railroad Freedom Center at 50 East Freedom Way across the street from the new restaurant location. All applicants must check in at the North Star Café on the ground level.

The restaurant, known for its extensive menu of American fusion fare, playlist of classic to contemporary rock and a draught beer offering featuring 160 taps of craft ales and lagers, will look to fill more than 200 positions. Those actively seeking jobs and career opportunities can apply for front-of-the-house or heart-of-the-house positions, which range from servers, bartenders, hosts and expeditors to line cooks, prep cooks, dishwashers and barbacks.

“We are thrilled to bring Yard House to The Banks because it is a perfect location tucked between the football stadium and ballpark in the heart of downtown Cincinnati,” said Harald Herrmann, president of Yard House Restaurants. “We want to hire locally and are looking to employ people with all levels of experience and skills, but, more importantly, we want team members who are willing to work hard and be rewarded for it.”

Founded in 1996, Yard House has locations in California, Georgia, Arizona, North Carolina, Kansas, Texas, Massachusetts, Hawaii, Florida, Colorado, Illinois, Nevada, New York, Ohio, Virginia and Washington. The new Yard House at The Banks will be the second Yard House to open in 2013 and the company’s 44th location. By the end of the next year, Yard House will add new restaurant locations including Marina del Rey along the Los Angeles coast; Oxnard, California; Portland, Oregon; Lynnfield, Massachusetts; Miami, Florida; and the Las Vegas Strip.

For more information regarding job opportunities with Yard House at The Banks, please call 800.336.5336 or visit www.yardhouse.com.

Freestore Foodbank gets 2.2 tons of food

Green BEAN Delivery, an online home delivery service that provides organic produce and natural groceries to Midwest members, announces today it is donating 2.2 tons of canned goods and fresh produce to Freestore Foodbank serving greater Cincinnati on Jan. 30.

In November, Green BEAN Delivery kicked off its annual Constant Canned Food Drive by asking members to place non-perishable food items in their delivery bins to be picked up and dropped off at Freestore Foodbank. The company pledged to match every pound donated through December 31 with donations of fresh produce.

"We are truly appreciative of Green BEAN Delivery's continued support," said Kurt Reiber, president and CEO of Freestore Foodbank. "This generous donation will go toward helping to provide more than 1,500 healthy meals to our neighbors in need."

The Freestore Foodbank distributes more than 19 million pounds of food annually to 20 counties in Ohio, Kentucky and Indiana. The organization’s goal is to provide emergency food and offer services aimed at creating self-reliance. It strives to be a community leader to end hunger and address its causes.

“Thanks to the generosity and compassion of our members and partners, we were able to donate 6,710 pounds of food to local food banks in four cities during our holiday Constant Canned Food Drive initiative in 2011,” said Matt Ewer, president and co-founder of Green BEAN Delivery. “In 2012, we nearly tripled our donations, to nearly 17,000 pounds, and we couldn’t be more pleased. We’re extremely proud of our members who celebrated the true spirit of the holidays by giving back.”

Since inception, Green BEAN Delivery has invested more than $5 million into local food economies throughout the Midwest. The company is now serving more than 12,000 customers in Indianapolis and Fort Wayne, Ind., Cincinnati, Columbus and Dayton, Ohio, and Louisville, Ky. The company also recently expanded to Lexington, Ky. and St. Louis. To date, Green BEAN Delivery has donated more than 240,000 pounds, more than 120 tons, of fresh produce to hunger relief agencies in these states.

Husband and wife team Matt Ewer and Elizabeth Blessing founded Green BEAN Delivery in 2007 to make organic produce and natural groceries convenient, affordable and accessible to Midwest communities. Focused on home delivery, the company distributes organic, local and sustainably grown foods directly to consumers’ doorsteps.

For more information on Green BEAN Delivery, visit http://www.GreenBEANDelivery.com or follow them on Twitter at @GreenBEANOhio.

About Green BEAN Delivery
Green BEAN Delivery is an online home delivery service that provides organic produce and natural groceries to its members in Indianapolis and Fort Wayne, Ind., Cincinnati, Columbus and Dayton, Ohio, Louisville and Lexington, Ky., St. Louis, Mo., and the greater surrounding areas. The company provides an avenue for local and regional artisans and farmers to share their crafts and talents with community members. BEAN stands for the principles that guide the company’s mission: Biodynamic, Education, Agriculture and Nutrition. Green BEAN Delivery has a passion for giving back to the communities in which it does business. Other company initiatives include Farm to Kitchen Foods, homemade food crafted by Executive Chef Brandon Hamilton; Tiny Footprint Distribution, focused on distributing locally made products to retail stores; and Cool School Lunch, organic and all-natural foods for schools and non-profit organizations. For more information, visit http://www.GreenBEANDelivery.com.

Unique Slow Cooking Device - Clay Pot Electronic Slow Cooker

The VitaClay Multicooker is a fusion of the time-honored clay pot method of cooking and a modern electronic dual slow cooker and rice cooker, offering a new and better way to accomplish both tasks. The VitaClay utilizes a mineral-rich liner made from all-natural, hand-selected Zisha clay that retains and enhances the fresh, natural flavor of food and preserves its natural juices and nutrients. Unlike non-stick aluminum or ceramic cookware, the clay liner is pure and free of metals and chemicals like lead or Teflon. The liner is removable and completely dishwasher and microwave safe. In addition to excellent flavor and healthiness, the VitaClay is a fantastic time-saver, through its slow cook/rice cook feature and its set-and-cook capacity, perfect for families that want a home-cooked meal after a busy day. Its unique microcomputer and precision built-in thermostat enable it to self-adjust the heat up or down based on the ingredients in the pot, the volume, and the set time. Can be set to cook over a longer or shorter period of time than other cookers, ranging from 30 minute boil to 20 hour slow-cook. Retails for $139.99, it can be purchased online at vitaclaychef.com, via phone at (877) 877 - 9121 or at retailers throughout North America.

Winners of the Good Food Awards 2013 Announced

Nearly 700 people gathered on Friday night at the third annual Good Food Awards Ceremony, held at San Francisco’s iconic Ferry Building, to celebrate this year’s 114 Winners from 30 states. From Iberico Americana Long Leg Ham from Virginia to Colorado Goat Cheddar to a Hawaiian Triple Cacao Chocolate Bar, this year's Winners are as diverse as they are delicious. On Saturday morning, they reassembled at the Ferry Building for the once yearly Good Food Awards Marketplace. An estimated double the number of last year’s visitors - several thousand - attended for the opportunity to taste and buy from eighty of this year's Good Food Award Winners. The weekend’s attendance reinforced the signs that Good Food, delicious and made with integrity, is a growing sector of the US economy and a thriving force within this country. This message was also articulated by the Winners – chosen from amongst 1,366 entries - at the Awards Ceremony.

Speaking on behalf of the Good Food Awards Chocolate Winners, Alan McClure noted, “When I started Patric Chocolate in 2006, there were essentially no craft chocolate makers in the US. What I mean to say is that we had no small, independently held [bean-to-bar] chocolate-making companies driven by the passion of a skilled craftsperson…As the movement continues to grow, I have heard that there may be 50 or more of us in the US as of 2013.”

Verve Coffee Roasters’ Colby Barr commented, “I think you can have high ethics and deliver impact while remaining profitable. In fact, I think it's our obligation to do so. We need to pay our farmers and ranchers well for our raw products, pay well to our staff…It doesn't really help anybody if we aren't around to keep telling the story of Good Food.”

The following day, a bustling Good Food Awards Marketplace and Beer & Spirits Garden brought this concept to life. At times the line was thirty people long to taste and buy the winning cheese and charcuterie, and many of the Winners sold out by the end of the day. Alice Waters, the keynote speaker at the Awards Ceremony, returned as a shopper on Saturday and left with a shopping bag filled to the brim with winning preserves, charcuterie, chocolate and confections.

Good Food Awards Director Sarah Weiner commented, “More than in past years, I am blown away by how delicious everything is. There is no doubt that this is the most impressive group of Good Food Award Winners to date, and it is a true reflection of what is happening around the country.”

Prior to the Good Food Awards Ceremony Friday night, the Good Food Merchants Guild hosted a week of gatherings, bringing together diverse stakeholders to share experiences, build networks and discuss the roles of Good Food businesses within the bigger picture of the food movement and the American economy.

The complete list of 2013 Good Food Awards Winners can be found here:

http://www.goodfoodawards.org/good-food-award-winners-2013

Food Excursion through Cincinnati's Central Business Distract with Dishcrawl

Dishcrawl, a national start-up created to bring communities together through good company and great food, has crept its way to Cincinnati. Dishcrawl takes foodies on a one night tour through four distinctive restaurants showcasing local favorites and hidden treasures. Think of it as a pubcrawl, except with tastings of signature dishes from each restaurant.

Dishcrawl’s debut in Cincinnati will start with Downtown’s Central Business District and highlight the great eateries in the area before hosting events in surrounding neighborhoods. The mission is to provide a social event through a variety of cuisines intended to entertain and please the palate. Tickets to our first event, February 20, are $45 per person and can be reserved at dishcrawl.com/Cincinnati. There is a limited supply, so act fast to secure a spot!

“Our intention is to give you an intimate, behind-the-scenes peek inside the unique personalities that define the food and drink scene here in Cincinnati,” says Chef and writer Courtney Tsitouris from Epiventures.

Participating restaurants are kept secret until two days before the event, at which time the first location is revealed to ticket holders.

For more information about Cincinnati’s upcoming Dishcrawls visit dishcrawl.com/Cincinnati, find us on Facebook or follow @DishcrawlCincy. Check out our blog at dishcrawl.com/blog or watch this NBC Bay Area segment highlighting a Dishcrawl event (http://vimeo.com/20363303) for more information.

Jeni's Splendid Ice Creams' Valentine's Day Collection

Introducing the brand new Valentine's Day collection from Jeni's Splendid Ice Creams (Yes, the ones that are making that buzz-worthy Influenza Sorbet). This year, Jeni's wants you to 'take your honey to where it’s sunny' with their collection of new tropical flavors including Guava Cloverton, Banana Cajeta, Double-Toasted Coconut and perennial favorite Roxbury Road (cause you just can't forget the chocolate).

Guava Cloverton is like cheesecake with a tropical twist, made with small-batch Cloverton cheese and studded with pockets of house-made guava jam. Fresh bananas are blended with Ohio honey and swirled with sweet and tangy goat's milk caramel sauce for the Banana Cajeta, and coconut, toasted twice in Jeni's kitchen, add a sweet caramelization to the Double-Toasted Coconut. Roxbury Road, a perennial favorite, is made with a base of dense dark chocolate, then packed with crunchy smoked almonds, handmade marshmallows and a swirl of from-scratch caramel sauce. The collection is available online starting February 1st for $48.

Jeni's signature and limited edition pints are also a refreshing departure from standard chocolates, in case you're working on any gift guides. Collections range from $48-$175 and individual flavors are $12 each all available for home delivery nationwide at jenis.com.

No Kid Hungry Reaches Thousands at National Day of Service

Thousands of volunteers from around the nation flocked to the National Mall in Washington Saturday to be a part of the Inaugural Weekend Day Of Service event. The No Kid Hungry campaign was proud to be one of seven nonprofits featured at the event, chosen to represent economic development in low-income communities across America.

President Barack Obama created the tradition of hosting a National Day of Service as part of Inauguration festivities in 2009. The day honors the legacy of Dr. Martin Luther King, Jr. and gives Americans the chance to commit to making a difference in their communities for the next year.

Participants in the festivities took the No Kid Hungry pledge, making a commitment to fight to end childhood hunger in their communities. Hundreds learned about the nutrition education work done through No Kid Hungry’s Cooking Matters campaign by taking mini-Shopping Matters tours through our on-site mock grocery store. Shopping Matters is a free, guided grocery store tour which empowers low-income families with the skills to get the most nutrition for their food dollars.

“We are so excited to have been featured at this National Day of Service event,” said Josh Wachs, chief strategy officer for Share Our Strength. “It was really inspiring to look out into the crowd and see so many Americans passionate about helping others and wanting to do their part to end childhood hunger in this nation.”

Chelsea Clinton kicked off the event with inspiring remarks for the crowd of volunteers before making her way to the No Kid Hungry service area. She participated in the “fruits and vegetables” segment of the shopping tour, learning tips on how to teach families about the health benefits of frozen vegetables and comparing unit prices for canned vegetables.

Also among the many other people taking time to learn about the No Kid Hungry campaign were Connecticut Governor Dan Malloy, Rep. Rosa DeLauro, Miss America Mallory Hagan, Acting Secretary of Commerce Rebecca Blank, and Shellie Pfohl from the President’s Council on Fitness and Nutrition.

No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the nutritious food they need where they live, learn and play.

Healthy Grilling Year 'Round

Forget about elaborate smoking rituals. Forget about complicated marinades, mops, and rubs involving hours of advance planning. Forget about putting away the grill, even though the calendar may say summer is just a fleeting memory.

The Smart Guide to Healthy Grilling by respected food writer, editor, and grilling expert Barry Fast shows readers how to prepare tasty and healthful meals in a matter of minutes. His recipes feature vegetables, whole grains, and fruits, along with low-fat poultry, meat, shellfish and sustainable seafood rich in omega3 fatty acids.

Healthy Grilling is a boon for busy, hard-working parents as well as those who like to entertain using the freshest and most healthful ingredients available. The book features over two hundred carefully tested and researched recipes and dozens of marinades, rubs, grilling techniques and methods. Replace fatty, salty, processed food with flavor-packed natural meals, hot off the grill.

Healthy Grilling is the definitive guide to easy everyday meal prep, showing readers how to:

• Reduce by up to 90% the formation of potentially carcinogenic HCA and PAH chemicals that high heat cooking of any kind produces in meat, poultry, and fish
• Create the juiciest low fat burgers you ever tasted
• Grill over twenty different low-cal chicken creations that family members will crave week after week
• Grill many kinds of fresh vegetables that even kids will love
• Grill a variety of fresh fruits, creating luscious desserts with no artificial sweeteners or sugar added
• Entice seafood lovers with unusual recipes such as grilled soft shell crabs, foolproof grilled lobster, calamari on the grill, grill roasted oysters and grilled shrimp scampi
• Replace greasy, calorie-packed delivery pizza with nutritious whole grain pizzas sizzling with fresh veggies—yes, pizzas that are really healthy food
• Use the patio grill as that extra oven so helpful during the holidays
• Weight-conscious families will benefit from The Smart Guide to Healthy Grilling too, thanks to practical grilling recipes and techniques that keep delicious dinners under 800 calories per serving with no loss of flavor or nutrition. They will learn how to use the grill day in and day out to get fresh veggies, low-fat meats, and fish on the table with less work than any other cooking method, bar none.

This comprehensive guide is different from all those other grilling books. It focuses on both the science and art of smart grilling that leads to healthy eating. It offers practical tips for selecting and caring for your grill. Helpful food shopping tips for every type of ingredient are featured throughout the book, along with how to store and handle them to maximize freshness and flavor.

Barry comments, "This is not just another grilling/barbecuing book with complicated recipes that require advance planning, hours of prep, and cooking over a smoky outdoor fire, nor is it a guide meant for dummies or idiots. The lively and easy-to-follow format makes grilling the year-round cooking method for busy people, for weight-conscious families, and for those who care about healthy eating as a lifestyle."

To view the latest Healthy Grilling video featuring roast turkey on the grill (the end of boring Thanksgiving/Christmas dinner fare), see www.healthygrillingtoday.com. (Coming soon—veggies and fruit on the grill.)

Author: Ever since producing The Catfish Cookbook in the 1970s, Barry Fast has been a food focused writer and editor. Combining the tastiest grilling techniques with the latest nutritional and heart health science, Barry has developed hundreds of recipes for everyday grilled meals, year round. Unlike most other grilling experts, he focuses on vegetables, fruit, lean meat, poultry, and seafood products, emphasizing low fat and low calories in his flavor-packed recipes. Barry lives in City Island, N.Y.

Solixir's NEW Think Launches Today, An All-natural Functional Caffeine-Free Drink with No Added Sugar, Which Supports Mental Clarity and Focus

Solixir, a new, all natural, functional drink brand, announced today the launch of its fourth formula, Think which helps support mental clarity and focus. Citrus flavored, made with botanicals and other natural ingredients, Think contains no added sugar and is caffeine free. Think joins Solixir’s three other formulas: Awaken, Restore and Relax.

Solixir targets active people who don’t like spikes and crashes from typical energy drinks loaded with sugar and unhealthy chemicals. Every can of Solixir is made with effective amounts of all natural ingredients and contains no added sugar.

“We created Think as a non-caffeinated alternative to the standard energy drink. Sometimes everyone needs a little boost in mental focus without an energy spike,” said Solixir Founder Scott Lerner.

Solixir’ s functional drinks are less than 60 calories per 12 ounce can, made with botanicals and only all natural ingredients. They differentiate themselves from other drinks by their situation specific formulas which include:

o THINK for mental clarity to help concentration.
o AWAKEN for gentle energy to provide a lift without the spike and crash of other energy drinks.*
o RESTORE for immune support to help restore the body’s immune system.
o RELAX for relaxation to unwind the mind and relieve stress.

*Awaken is the only formula that contains a small amount of caffeine. It contains 30 mg compared to most energy drinks that contain approximately 100 mg. The other 3 formulas are caffeine-free.

Solixir was created after Lerner, a lifelong health and fitness fanatic, became frustrated with the lack of healthy, natural drinks that would help him with his early morning workouts. After Lerner and his Solixir team created Awaken they realized there was a need for all natural, no sugar added drinks that helped with concentration, immune support and relaxation.

With the suggested retail price of $1.99 per can, Solixir can be purchased at over 850 stores across the country, including Whole Foods Market and The Vitamin Shoppe. A 12-pack of Solixir can also be purchased online on Amazon.com.

ABOUT SOLIXIR
Using effective amounts of all natural ingredients and no added sugar, Solixir is a system of functional drinks specifically designed to attend to a mind and body's different needs throughout a typical workday. When active people require a lift in energy, a bit more focus, help winding down or support for the immune system, Solixir's formulas are a refreshing, healthy way to promote optimal daily performance. Solixir includes four formulas: Awaken for gentle energy, Think for mental clarity, Restore for immune support and Relax for relaxation. For more information, please visit www.solixir.com.

"Laissez les bons temps rouler!" Celebrate Mardis Gras as the Summit welcomes John Meisler, Global Ambassador & Executive Chef for Don Q Puerto Rican Rums. February 2, 2013

The Summit is pleased to welcome John Meisler, an acclaimed speaker, educator and brewmeister. For years John has experimented with the flavors found in spirits, wines and beers as base ingredients and accent spices in preparing epicurean delights.

Join us as Chef Meisler shares his family's old Creole recipes with a little Lagniappe ("a little something extra" as they say in N'Awlins). Each of the courses will be prepared with Meisler's favorite spice rack -Don Q Puerto Rican Rum - and exquisitely paired with a Mardi Gras Cocktail Creation.

You will have the chance to learn about the rums of the Caribbean, savor the wonderful flavors that are created from aging in oak whiskey barrels, and revel in how these exquisite rums create an experience that will make your mouth want to get up and celebrate.

After the demonstration, guests will go to the Summit to enjoy five different dishes and taste the rum cocktail specifically chosen for each dish. Meet Chef Meisler, taste his incredible cuisine and get a mini book of his recipes to take home!

Mardi Gras music and colorful beads await you as we kick off the evening with a Don Q Tropical Hurricane at the Demonstration Theatre between 6 p.m. and 6:30 p.m. The demonstration will start at 6:30 p.m.

Please click on the link below to make your reservation. The cost is $65 per person plus tax and gratuity. Free valet parking will be available as always.

Menu

Station 1
Cajun Grilled Shrimp with Mardi Gras Mojo Mojito Sauce.

Station 2
Seared Sea Scallops with Caramelized Onions, Fennel and Thyme in Don Q Anjeo Beurre Blanc Sauce served over Sweet Potato Chips.

Station 3
Caribbean Coconut Candied Yams accented with Don Q COCO Rum.

Station 4
Don Q Grand Anejo Glazed Pork Chops with Creole Cornbread and Andouille Stuffing, Green Onions, Pecans and Portabello Mushrooms.

Sation 5
Creole Bread Pudding Souffle with Don Q Gold Rum Sauce.

Call (513) 569-4980 for reservations

Oskar Blues Brews On The Square to benefit The Dragonfly Foundation

WHAT:
Oskar Blues Brews On The Square to benefit The Dragonfly Foundation

WHY:
Stagnaro Distributing of Cincinnati recently partnered with Oskar Blues Brewery of Longmont, Colorado to roll-out the Brewery’s full line of craft beer in a can to Greater Cincinnati and Northern Kentucky markets. A unique attribute of Oskar Blues’ is its commitment to community. In the spirit of that obligation Oskar Blues in collaboration with Stagnaro Distributing will hold a very special event to benefit The Dragonfly Foundation.

Celebrity bartenders Mistress Bridget and Fin from 96 Rock will pour their favorite beers and donate all tips to the Foundation.

Come have an Oskar Blues beer (Dale’s Pale Ale, Mama’s Little Yella Pils, Old Chub, G’Knight, Ten Fidy, Gubna, Deviant Dale’s) for a great cause!

WHEN:
Wednesday, January 16, 5:00 p.m. – 7:00 p.m. Cock & Bull English Pub, 2653 Erie Ave., Hyde Park

The Dragonfly Foundation
The Dragonfly Foundation was created on firsthand experience of what families diagnosed with cancer or blood diseases need to live their lives while managing the day-to-day challenges of treatment. The Dragonfly Foundation (TDF) supports families along their journey through treatment and healing.

Whoopie (Pie) -- January 23 is National Pie Day!

The holidays may be over, but for pie lovers everywhere there is another reason to celebrate! January 23rd marks National Pie Day and Crisco is serving up expert pie making advice, recipes and troubleshooting techniques to ensure homemade pie perfection on the Crisco Pie Hotline. Pie experts can be reached live Monday through Friday from 9:00 a.m. to 7:00 p.m. ET by calling 1-877-FOR PIE TIPS (877-367-7438) to answer some of the most common pie-baking questions.

Do you know how integral pie is to American culture – especially when it comes to popular phrases we don’t think twice about? In addition to pie recipes and tips, Crisco is serving up some tidbits of pie history:

· Before pie was America’s favorite dessert, fruit pies were commonly eaten as part of breakfast in the 19th century.
· The term, “as American as apple pie” traces back to 14th century England. The Pilgrims brought their pie-making skills, along with the apple seeds to America. As the popularity of apple pie spread throughout the nation, the phrase grew to symbolize American prosperity.
· The term “upper crust” refers to early America when the economy was difficult and supplies were hard to come by. Only affluent households could afford ingredients for both the upper and lower crusts of a pie; thus, the term “upper crust” was born.

Aspiring pie pros and kitchen connoisseurs can also visit Pie Central at Crisco.com for recipes, visual demonstrations and helpful hints.

Healthy Grilling Year 'Round

Forget about elaborate smoking rituals. Forget about complicated marinades, mops, and rubs involving hours of advance planning. Forget about putting away the grill, even though the calendar may say summer is just a fleeting memory.

The Smart Guide to Healthy Grilling by respected food writer, editor, and grilling expert Barry Fast shows readers how to prepare tasty and healthful meals in a matter of minutes. His recipes feature vegetables, whole grains, and fruits, along with low-fat poultry, meat, shellfish and sustainable seafood rich in omega3 fatty acids.

Healthy Grilling is a boon for busy, hard-working parents as well as those who like to entertain using the freshest and most healthful ingredients available. The book features over two hundred carefully tested and researched recipes and dozens of marinades, rubs, grilling techniques and methods. Replace fatty, salty, processed food with flavor-packed natural meals, hot off the grill.

Healthy Grilling is the definitive guide to easy everyday meal prep, showing readers how to:

• Reduce by up to 90% the formation of potentially carcinogenic HCA and PAH chemicals that high heat cooking of any kind produces in meat, poultry, and fish
• Create the juiciest low fat burgers you ever tasted
• Grill over twenty different low-cal chicken creations that family members will crave week after week
• Grill many kinds of fresh vegetables that even kids will love
• Grill a variety of fresh fruits, creating luscious desserts with no artificial sweeteners or sugar added
• Entice seafood lovers with unusual recipes such as grilled soft shell crabs, foolproof grilled lobster, calamari on the grill, grill roasted oysters and grilled shrimp scampi
• Replace greasy, calorie-packed delivery pizza with nutritious whole grain pizzas sizzling with fresh veggies—yes, pizzas that are really healthy food
• Use the patio grill as that extra oven so helpful during the holidays • Weight-conscious families will benefit from The Smart Guide to Healthy Grilling too, thanks to practical grilling recipes and techniques that keep delicious dinners under 800 calories per serving with no loss of flavor or nutrition. They will learn how to use the grill day in and day out to get fresh veggies, low-fat meats, and fish on the table with less work than any other cooking method, bar none.

This comprehensive guide is different from all those other grilling books. It focuses on both the science and art of smart grilling that leads to healthy eating. It offers practical tips for selecting and caring for your grill. Helpful food shopping tips for every type of ingredient are featured throughout the book, along with how to store and handle them to maximize freshness and flavor.

Barry comments, "This is not just another grilling/barbecuing book with complicated recipes that require advance planning, hours of prep, and cooking over a smoky outdoor fire, nor is it a guide meant for dummies or idiots. The lively and easy-to-follow format makes grilling the year-round cooking method for busy people, for weight-conscious families, and for those who care about healthy eating as a lifestyle."

To view the latest Healthy Grilling video featuring roast turkey on the grill (the end of boring Thanksgiving/Christmas dinner fare), see www.healthygrillingtoday.com. (Coming soon—veggies and fruit on the grill.)

Author: Ever since producing The Catfish Cookbook in the 1970s, Barry Fast has been a food focused writer and editor. Combining the tastiest grilling techniques with the latest nutritional and heart health science, Barry has developed hundreds of recipes for everyday grilled meals, year round. Unlike most other grilling experts, he focuses on vegetables, fruit, lean meat, poultry, and seafood products, emphasizing low fat and low calories in his flavor-packed recipes. Barry lives in City Island, N.Y.

Sparkling Spring Cocktails from Sparkling ICE and VOGA Italia Wine

Sparkling Strawberry Lemonade/ Sparkling Strawberry Lemonade Shooters

1.5 oz Rum
4 oz Lemonade Sparkling ICE
6-7 Strawberries, hulled (plus more for garnish)
Ice

Combine all ingredients into a blender and blend on high until it becomes slushy. Pour into a chilled glass (or shot glasses) and garnish with a strawberry. Calories per 8 oz serving: 125

Lemon Lime Sparkling Mojito

5 oz Lemon Lime Sparkling ICE
1 ½ oz White rum
6 Mint leaves lightly muddled
Splash of lime

Combine all ingredients in a shaker with ice. Shake and pour into a chilled tall glass. Garnish with a lime slice. Calories per 8 oz serving: 100

Sparkling Spring Sangria

2 Bottles of VOGA Moscato
1 cup peach favored brandy
2 sliced peaches
2 sliced apricots
1 sliced orange
1 sliced Granny Smith apple
½ cup raspberries

Pour VOGA Moscato and brandy in a large pitcher and add sliced peach, apricot, apple, orange, and raspberries. Chill mixture for at least one hour (the longer the better!) and stir before serving.

Calories per 6 oz serving: 145

Spicy Sparkling Mimosa

4 oz VOGA Sparkling
½ oz orange juice (Try Trop50 for even less sugar and calories!)
½ oz pineapple juice
A pinch of finely grated ginger

Mix orange juice, pineapple juice, and ginger in a shaker. Pour into a champagne flute. Top with VOGA Sparkling. Enjoy!

Calories per 5 oz serving: 130