Monday, April 29, 2013

Chuao Chocolatier's NEW Orange-A-Go-Go Bar

Chuao Chocolatier mixes rich dark chocolate with zesty bits of candied orange and soulful bergamot to create the new Orange-A-Go-Go bar. The newest Chuao chocolate bar has a delicate flavor that evolves into a lively citrusy zing and ends with orange bergamot that will captivate any chocolate lover’s palate. It also is available in a 50-calorie ChocoPod mini bar.

Chuao Chocolatier, best known for its award-winning confections, creates culinary-inspired delights by blending all-natural ingredients with its own premium blend of ethically sourced chocolate, featuring cacao from its founders’ native Venezuela. Master Chef Michael Antonorsi and his brother Richard started Chuao Chocolatier in 2002 with the intention of arousing the senses with unusual, unexpected and delicious chocolate experiences. The company continues to delight with award-winning products, including the best-selling Firecracker bar and truffle, Potato Chip bar and Spicy Maya hot chocolate.

The Orange-A-Go-Go bar and ChocoPod is available nationwide at REI, select Whole Foods locations and online at for an MSRP of $4.99 and $1 respectively.

Thursday, April 25, 2013

One-of-a-Kind Communal Dining Experience for Owners AND DOGS

WHAT: Pull up a chair, Cincinnati! Chef Michael’s is giving dedicated owners and their dogs an opportunity to spend some quality time together, get a delicious meal during Food Trucks for Fido at Dogtown Cincinnati and meet some new, like-minded friends in a communal dining setting. The first 100 people and their dogs to visit the Chef Michael’s Food Truck for Dogs will receive a thoughtful meal experience for their dog as well as a complimentary dinner (up to $10) the day of the event from a participating food truck including C'est Cheese and Sugarsnap!.

Follow the Chef Michael’s Food Truck for Dogs while it’s in the Cincinnati area via Twitter @thefoodfordogs and for additional chances to visit the truck while it’s in town.

WHY: In 2012, Chef Michael’s noticed that dogs were underserved at the curb, so they deployed a food truck for dogs to treat dog-owners and their four-legged friends to a food truck experience unlike any other. In response to fans’ overwhelming requests, the Food Truck for Dogs will be visiting 14 additional cities in 2013, including the Cincinnati area.

Since Chef Michael’s knows as much about food as they do about dogs, they understand that dedicated dog-owners want to take their dogs with them everywhere; it’s only natural to make mealtime another opportunity for quality time with your dog. We understand that mealtime is more than just a time of day – it’s a moment worth sharing. That’s what it’s all about! So Chef Michael’s is incorporating another current culinary trend with its 2013 food truck tour: communal dining.

Visitors and their dogs will be able to pull up a chair and make new friends through the tour’s communal dining experience. After all, food trends aren’t just for people – they’re for dogs too! If you’re a pet-owner and you agree, join us! Go to and sign the Paw-tition.

WHERE: Food Trucks for Fido Dogtown Cincinnati 2519 Burnet Ave

Cincinnati, OH 45219 WHEN: Thursday, May 16 5:00 – 7:00 p.m.

American Craft Beer Week® 2013 Toasts the Red, White and Brew

From May 13-19, craft beer connoisseurs and beginners alike will come together for the eighth annual celebration of American Craft Beer Week (ACBW). With the tagline “Big Week, Small Breweries,” ACBW is an opportunity to toast the more than 2,400 small and independent American craft brewers who continue to make the U.S. the world’s most diverse brewing destination. Once again, ACBW celebrations are expected to be held across all 50 states.

“The popularity of American Craft Beer Week is indicative of the craft beer renaissance that continues to captivate the U.S.,” said Julia Herz, publisher of and craft beer program director at the Brewers Association. “This week is about uniting for a common cause: support and celebration of our nation’s small and independent brewers and the millions of beer lovers who have helped evolve an industry and put the U.S. on the brewing map.”

New for 2013 is the American Craft Beer Week Coast to Coast Toast. For the first time ever, ACBW will be commemorated by a simultaneous toast. At 8:00 p.m. ET/5:00 p.m. PT on Thursday, May 16, small brewers and craft beer lovers nationwide will raise a glass of their favorite craft brewed beer to toast ACBW and the delicious beer that it celebrates. To find a toast location near you, visit the official American Craft Beer Week events page, hosted by

Untappd, the mobile-based social network that connects breweries with craft beer lovers, is also offering an American Craft Beer Week Badge for users who check-in during ACBW events.

Additionally, craft beer fans from across the country can sign the American Craft Beer Week Manifesto, pledging their support to craft beer and their love for “the artisans who approach their craft with originality, dedication and passion.” From tap takeovers and tasting tours to food pairings and festivals, ACBW will be celebrated in many ways across the U.S. To find a local celebration, event or promotion, visit the above-mentioned ACBW events page. A selection of scheduled 2013 celebrations includes:

American Craft Beer Week National Toast
Coast to Coast Toast to Craft Beer w/Stone Brewing Co.; Westerly, RI
ACBW Coast to Coast Toast at Iron Horse Taproom; Washington, D.C.
American Craft Beer Week Toast at Howells & Hood; Chicago, IL
Coast to Coast Toast to Boulder’s Craft Beer Phenomenon; Boulder, CO

Craft Breweries Gritty McDuff’s Brewpub 25th Anniversary Celebration; Portland, ME
Mayflower Brewing Company 4th Annual Open House; Plymouth, MA
Anaheim Brewery Founder’s Day; Anaheim, CA
5th Annual Short’s to Short’s Paddle; Bellaire, MI
Meet the Brewers of the San Francisco Brewers Guild; San Francisco, CA
Rahr & Sons Summertime Wheat Glass Night; Dallas, TX
Right Brain Brewery - ACBW Firkin’ Friday; Traverse City, MI

Craft Beer Festivals 3rd Annual Ameri-CAN Canned Craft Beer Festival; Scottsdale, AZ
HopFest Kansas City 2013; Kansas City, MO
Brewers Association of MD "Maryland Craft Beer Festival"; Frederick, MD
2013 Wort Transformation Awards Ceremony; Papillion, NE
Third Annual Brews with Attitude Craft Beer Festival; Tampa, FL
Third EVER Mother’s Day Festival; Springfield, MO Wheatstock; Lincoln Park, MI

Food and Beer Events American Craft Beer Week - Spokane Style!; Spokane, WA
4 Course Dinner and Pairing Featuring Uinta Brewing Co.; Salt Lake City, UT
Elevation Beer Co. - Chef vs. Chef; Louisville, CO
Knee Deep Beer Dinner at 775 Gastropub; Reno, NV
Beer & Cheese Tasting with Teton Valley Creamery and 460 Bread; Victor, ID

Craft Beer Tastings and Tours Brewery Rickoli American Craft Beer Week Releases; Wheat Ridge, CO
Crow Peak Night at the Ale House; Rapid City, SD
Old Chicago Tap Takeover featuring Odell Brewing Co.; All Colorado Locations
Roughtail Oaked Imperial Black Rye Ale Release at Tapwerks; Oklahoma City, OK
Shmaltz Brewing Media Ribbon Cutting Ceremony; Clifton Park, NY
Portsmouth Brewery – Brewing with Botanicals; Portsmouth, NH

Friday, April 19, 2013

Free food and fundraisers for children's hospitals at Bruegger's April 25

Bruegger’s Bagels, known for its authentic New York-style bagels baked fresh all day, is celebrating its 30th year with Three Free Bagel Day as a thank-you to its loyal guests and as a fundraiser for Children’s Miracle Network Hospitals, which also turns 30 this year.

On Thursday, April 25, from open until 2 p.m., guests can visit any participating Bruegger's Bagels bakery, present a coupon and receive three free bagels of their choice. In return, guests are encouraged to donate to their local Children’s Miracle Network hospital and help kids and families in need.

“The shared 30th anniversary with our national charity partner, Children’s Miracle Network, inspired us to create another opportunity to work together,” said Bruegger’s Bagels Director of Marketing Judy Kadylak. “Inviting our guests to enjoy three of their favorite bagels while helping the kids makes this an extra special celebration for us all."

To get their free bagels, Bruegger’s Bagels guests can visit the brand’s Facebook page and click on the “3 Free Bagel” tab to print a coupon or display it on their smartphone at the register of their local bakery. The brand’s email club members will receive the coupon via email. (Bagel fans interested in receiving coupons all year long can register at

Specially marked collection canisters will be placed in each Bruegger’s Bagels bakery so guests can donate to Children’s Miracle Network Hospitals when they come in to get their free bagels.

Also as part of the ongoing 30th anniversary celebration, Bruegger’s Bagels is giving away 30 Bagel Box Parties, which include 18 bagels and three tubs of 100 percent made-in-Vermont cream cheese. From April 19 through April 25, guests can enter for a chance to win on the company’s Facebook page.

Thursday, April 18, 2013

Stealth Pacific Northwest Pizza Brand Outranks Big Boys!

Cinderella stories don’t only happen on the basketball court these days. Papa Murphy’s, the under-the-radar take ‘n’ bake pizza concept unknown in some parts of the country, scored an upset victory in the food world, ranking #1 with consumers in two recently-released, prestigious consumer surveys. The big surprise: This underdog brand beat out full-service brands without having ovens, table service, delivery drivers, or bars! Instead, they relied on their dough made fresh daily in stores, 100% real mozzarella cheese, fresh veggies cut by hand and the premium meats that amply top every pie.

Just like Starbucks, Nike, and Costco, Papa Murphy’s is a cult brand that started in the Pacific Northwest and is quickly sweeping the nation as take ‘n’ bake becomes customers’ preferred pizza.

“Just like other 1st Choice brands out of the Pacific Northwest, as we expand our national footprint and more people try our fresh, high-quality pizza served hot out of their home oven, they get hooked and become fans for life,” says Ken Calwell, CEO of Papa Murphy’s, the world’s largest take ‘n’ bake pizza chain with 1,350 locations.

Technomic Survey:

• Consumers rate Papa Murphy’s the #1 food chain over all full-service and limited-service chains in the just-released 2013 Consumer Restaurant Brand Metrics ranking by Technomic, the most recognized and experienced food industry consulting and research firm.

• The surprising results come from a two-year study, polling 80,000 people. By a wide margin, Papa Murphy’s ranked first - rated the highest in service, hospitality, convenience, takeout and value among all of the chains studied.

• Papa Murphy’s beat out well-known top chains scoring well ahead of second place Cracker Barrel Old Country Store, and topping Chick-fil-A, McAlister’s Deli and Firehouse Subs.

2013 Consumer Picks Survey:

• Papa Murphy’s also ranked #1 pizza chain in the 2013 Consumer Picks survey by Nation’s Restaurant News and WD Partners, a global strategy firm.

• Papa Murphy’s ranked #3 overall, way ahead of all other pizza franchises, including Papa John’s (ranked 46), Pizza Hut (ranked 65), Domino’s (ranked 76) and Little Caesars (ranked 88).

• The survey asked consumers to rank brands on atmosphere, cleanliness, craveability, food quality, likely to recommend, likely to return, menu variety, reputation, service and value.

“Pacific Northwest brands have a very loyal following because they give customers a product or an experience they can’t get anywhere else,” explains Calwell. “In all of our stores, we come in early to make the pizza dough by hand, grate the 100% mozzarella cheese and slice our fresh vegetables. We help our customers create the highest-quality pizza to take home, bake and serve to their families fresh out of the oven. That difference is what makes us the best kept secret in restaurants. We are very thankful to be named #1 and proud that our owners invest in these extra steps so families can enjoy their perfect pizza.”

Recipe for Success – one slice at a time!
Papa Murphy’s has been steadily winning consumer-confidence polls because of unique offerings and brand positioning.

Customer’s #1 Choice: For the third straight year, customers ranked Papa Murphy’s #1 Rated Pizza Chain in Zagat’s Fast Food Surveys.

Unique Target Customer and Offering: While competitors battle it out for the young male customer who may switch brands for the lowest price or the value customer on-the-go, Papa Murphy’s core customer is the mom looking for fresh, high-quality ingredients she can be proud to bake in her own oven and feed to her family, bubbly and hot. Unique Pizza Offerings: Papa Murphy’s has a variety of products on its menu, even a pizza for the health-conscious. The thin and crispy delite® line of pizzas is packed full of flavor, with toppings like grilled chicken, sun-dried tomatoes, artichoke hearts and even bacon. But with 40% less fat and 30% fewer calories than their usual Signature pizzas, consumers love that they can enjoy this pizza without any of the guilt and without giving up amazing taste. High Quality /Low Overhead: The company can offer higher quality pizzas without high prices because of the unique business model with low overhead. Stores close by 10 p.m. and there are no delivery drivers, freezers or ovens. Plus, square footage is smaller than most competitors because there’s no in-store dining. “We put all our money into our food,” says Calwell. “We may be the underdog in size, but not in flavor and customer satisfaction. We create our pizzas right in front of customers with the freshest ingredients to take home and bake in their ovens. We bring families together with food people love.”

Monday, April 15, 2013

Downtown Cincinnati Dishcrawl May 7 & 8

We invite you to experience a walk to remember!

Cincinnati, voted by Walk Score as one of the most walkable cities in Ohio, houses a plethora of unique and delectable restaurants: All within a 10-minute-walk of one another! On May 7 & 8 we are strolling to FOUR different restaurants in Downtown, meeting the chefs and savoring a tri-tasting of their culinary masterpieces. Chef Michael Belanger, Cincinnati Dishcrawl Ambassador, shares his passion for food by guiding both first-time diners and regulars through the experience of tasting the best courses at some of Greater Cincinnati's top restaurants. Participants soon find there are many advantages to having a chef along, as they may get rare glimpses of the behind-the-scenes of restaurants or more insight to what it really takes to prepare the food you eat. Chef Michael said Dishcrawls wouldn't just be benefiting the diners who directly experience them but will benefit area businesses as a result. "More people out means more exposure to other businesses, not just restaurants," he said. "Dishcrawls are about building communities and helping small businesses." The next Dishcrawl is Four Of the Best In Downtown Cincy, Wednesday May 8 tickets are almost sold out, and so Tuesday May 7 has been added to accommodate more Dishcrawlers. To ensure an intimate dining experience, exact restaurants selected will be revealed a day before to the event's date to ticket holders.

Chef Michael Belanger CEC Cincinnati Dishcrawl Ambassador 513-470-4055 direct

Friday, April 12, 2013

Noodles & Company Celebrates the Tastes of Spring with New Dishes

The first signs of spring are budding at Noodles & Company, where the world's most popular, classic noodle and pasta dishes come together under one roof to create Your World Kitchen. The brand announced today that it is offering three new seasonal items highlighting the peak freshness of asparagus, including an entrée made with a gluten-free fusilli noodle*.

The new dishes include:

Garden Pesto Sauté: Also referred to as “spring in a bowl,” this dish has fresh asparagus in a light, lemon Genovese pesto combined with red bell peppers, mushrooms, onions, pecans, feta and spinach atop a new gluten-free fusilli noodle. A regular-sized portion includes three servings of vegetables, is packed with 15g of protein and has just 590 calories.

Springtime Flatbread: A crispy flatbread topped with fresh asparagus, mushrooms, melted Parmesan cheese and crispy bacon – perfect for sharing.

Asparagus Stack: A side of asparagus spears topped with feta cheese and bacon crumbles accompanied with a wedge of lemon.

The springtime dishes bring many firsts for Noodles & Company. The Garden Pesto Sauté features a new gluten-free fusilli noodle. The Springtime Flatbread introduces a new way for groups to share a bite before their entrée. And the Asparagus Stack is the brand’s first composed side dish.

“The fresh, light flavor and hearty texture of asparagus is perfect for these new spring dishes,” said Tessa Stamper, R.D., Director of Culinary. “Customization is the cornerstone of our menu, so we encourage guests to add asparagus and substitute our new gluten-free noodle to any dish.”

The Garden Pesto Sauté is $8.50 for a regular-sized dish; the Springtime Flatbread appetizer and the Asparagus Stack are $2.99 each.

All three asparagus dishes are available at all Noodles & Company restaurants for a limited time. For more information, including nutritionals and a complete list of ingredients, please visit

Noodles and Company is also inviting their Facebook Fans to celebrate their favorite spring veggies by asking them to post photos of their “Fresh Vegetable Masterpieces” to the company’s Facebook page, starting April 22, for a chance to win a Noodles and Company gift pack valued at $250. For official rules, please visit

Cool Creamy Coffee Drinks Your Waistline Will Love

Coolatas, Frappuccinos, Javakulas, oh my! Cooling off on a hot day with a blended or iced coffee beverage is a sweet joy of summertime for coffee lovers. It satisfies your coffee fix and your sweet tooth. But, we all know the calories are the downside – a standard Vanilla Frappuccino has upwards of 300 calories and 66 grams of carbs!

For an equally refreshing, great-tasting, healthier sip, check out the 5 Sparrows® line of sugar-free, stevia-sweetened café mixes and Skinny Coffee™ Vanilla Latté and Skinny Coffee™ Creamy Cappuccino from Genesis Today. Here’s the scoop on both:

Skinny Coffee™ by Genesis Today ( is available at Wal-Mart nationwide and comes in two great flavors: Vanilla Latté and Creamy Cappuccino. It’s a unique blend of light-roast coffee, steamed milk, and a hint of natural flavor with 825 mg per serving of nature’s powerful antioxidant Green Coffee Bean extract. The result is a perfectly sweet, smooth perk you won’t believe supports weight loss, metabolism, and cardiovascular function. They taste delicious chilled. No mixing required – just open and pour. Skinny Coffee has absolutely nothing artificial and is plant-based, gluten and soy free.

5 Sparrows® Sugar Free White Chocolate, Chocolate, Vanilla Frappe, and Monumental Spiced Chai are premium gluten free powders sweetened with a purified form of stevia and xylitol, the plant-based sweeteners. They contain no artificial sweeteners and no sugar. One taste and you’ll be shocked they’re sugar free! Mix them effortlessly into your homemade iced coffee (or warm milk). Or, for a deliciously lower cal whipped coffee drink, try their recipes for a Sugar Free Coffee Shake or a Sugar Free White Chocolate Float. Learn more and purchase stylish 10oz bags at

Thursday, April 11, 2013

May is Mediterranean Diet Month - Celebrate the 20th Anniversary ofthe Med Diet & Pyramid with Oldways

May is International Mediterranean Diet Month and marks the 20th anniversary of the food and nutrition nonprofit Oldways’ introduction of the Mediterranean Diet here in the U.S. along with the Med Diet Pyramid. There is no better time to discover the delicious foods and proven health benefits associated with this vibrant lifestyle.

The traditional Mediterranean Diet came to the U.S. back in January 1993, when Oldways and the Harvard School of Public Health convened the International Conference on the Diets of the Mediterranean in Cambridge, Massachusetts. It was there that the Mediterranean Diet Pyramid was unveiled, representing visually the traditional foodways of the Mediterranean region. Since its introduction, consumers, educators, and health professionals have used the Pyramid to understand and implement healthier eating habits. Products inspired by the region, such as hummus, olive oil, olives and Greek yogurt, are now best sellers.

“Even 20 years later, the beauty of the traditional Mediterranean Diet is that, unlike restrictive fad diets, it celebrates cooking and eating simple, wholesome, minimally processed foods as well as being active, enjoying delicious meals with friends and family, and drinking wine in moderation with those meals,” said Sara Baer-Sinnott, president, Oldways “With more and more research pointing to the health advantages of the Mediterranean Diet, including a first-of-its-kind clinical study showing its impressive cardiovascular benefits, it is the perfect time to celebrate International Mediterranean Diet Month.”

To celebrate this milestone year, Oldways and its Mediterranean Foods Alliance have published a new book, The Oldways 4-Week Mediterranean Diet Menu Plan. The 80-page, full-color book offers a month’s worth of simple, tempting and affordable meal menus with recipes such as Six-Minute Shrimp, and Cherry Tomato and Olive Pizza and is available through Oldways’ website store ( and is being offered for 10% off for the month of May.

Additionally, each day of May, friends of Oldways – leading scientists, journalists, health professionals, cookbook authors and others – will contribute “A Mediterranean Memory A Day” postings on the Oldways Table blog to mark the 20th Anniversary. The month will also be filled with giveaways, sampling opportunities and more. As always, consumers will have access to Oldways’ expansive digital resources on the Oldways website, including links to health studies revealing the overwhelming health benefits of the Mediterranean Diet, practical cooking tips and a vast collection of delicious and easy to prepare recipes.

The Mediterranean Diet consistently draws praise. Recently, US News & World The Mediterranean Diet consistently draws praise. Recently, US News & World Report named the Med Diet the Best Plant Based Diet as part of its 2013 Best Diets Report and The New England Journal of Medicine published findings from a new clinical study showing the Mediterranean Diet may reduce the risk of cardiovascular disease and stroke by as much as 30%. The benefits of the Mediterranean Diet and lifestyle have also been validated by The 2010 Dietary Guidelines for Americans as one of the most thoroughly researched models for healthy living. And it doesn’t hurt that celebs like Jennifer Garner, Penelope Cruz, Elizabeth Hurley, Catherine Zeta-Jones, Isla Fisher and Heidi Klum have all extolled the Med way of eating.

Hundreds of scientific studies report that the healthy Mediterranean Diet and its lifestyle practices reduce the risk of chronic diseases and, while the Med Diet isn’t a “go on a diet” type diet, it can lead to weight loss and overall wellbeing.

The eight basic tenets of the Mediterranean Diet, outlined in The Oldways 4-Week Mediterranean Diet Menu Plan (a bestseller in’s Mediterranean cookbooks category), show it is convenient and affordable. promoting vibrant, fresh flavors, not deprivation. The eight basics are:

1. Eat lots of vegetables. From a simple plate of sliced fresh tomatoes topped with crumbled feta cheese to healthy pizzas, vegetables are vitally important to the fresh tastes of the Mediterranean Diet. The recommendation is to fill half your plate with them.

2. Change the way you think about meat. If you eat meat, add small strips of sirloin to a vegetable sauté, or garnish a dish of pasta with diced prosciutto. As a main course, eat 3 ounces or less of chicken or lean meat.

3. Always eat breakfast. Start your day with fiber-rich foods such as fruit and whole grains that can keep you feeling pleasantly full for hours Layer granola, yogurt, and fruit, or mash half an avocado with a fork and spread it on a slice of whole grain toast.

4. Eat seafood twice a week. Fish such as tuna, herring, salmon, and sardines are rich in heart-healthy omega-3 fatty acids, and shellfish including mussels, oysters, and clams have similar benefits for brain and heart health.

5. Cook a vegetarian meal one night a week. Build these meals around beans, whole grains, and vegetables, and heighten the flavor with fragrant herbs and spices. Now, try two nights per week.

6. Use good fats. Include sources of healthy fats in daily meals, especially extra-virgin olive oil, nuts, peanuts, sunflower seeds, olives, and avocados.

7. Enjoy some dairy products. Eat Greek or plain yogurt, and try small amounts of a variety of cheeses.

8. For dessert, eat fresh fruit. Choose from a wide range of delicious fresh fruits — from fresh figs and oranges to pomegranates, grapes and apples. Save sweets like cookies and ice cream for a special treat.

Everyone is encouraged to join in the conversation on Twitter, share your recipes and thoughts about the Mediterranean by using the hashtag #MedMonth.

Summer Cooking and Entertaining Tips from "Cooking Planit"

When planning how much food to prepare, consider how many guests you have invited and how many courses or dishes you plan to serve. The more dishes you have, the less you need to make of each. Cutting back on leftover food saves on waste, time and money.

It’s eating season, so guests will arrive hungry! Have a few appetizers prepared and ready to serve. Apps should be easy to make and serve at room temperature. Dips, shrimp cocktail, and veggie platters are simple, but they do the trick.

Ask guests ahead of time if they have any dietary restrictions. You don’t have to accommodate every request with each dish, but provide something substantial for people with restrictions. They will appreciate it, and you will be at ease knowing you accommodated everyone.

Do kids and their parents a favor by having food ready for them when they arrive. This way, parents can feed the kids when necessary and enjoy dinner themselves once adults are served.

For buffet-style dinners, take out serving platters a few days early. Use post-it notes to assign each recipe a serving dish, then arrange the platters on the buffet to make sure it all fits.

Unless you’ve hosted big parties before, everything you plan to do will likely take longer than expected. Build a cushion of time into your schedule, including time to get ready and aim to be ready at least one hour ahead of time to allow for last minute details and early bird guests!

Cooking Planit is the first-ever solution that leverages the power of the Internet and our iPhones/iPads to help home cooks simplify and master the art of producing the perfectly timed meal.

Consider Cooking Planit “turn by turn GPS for cooking” or even Siri’s cousin in the kitchen, guiding users through each step, prompting, for example, when to prep the salad and start the green beans, in context to when the chicken will be ready. Executive Culinary Chef at Cooking Planit, Emily Wilson, actually test ALL recipes in her own kitchen before uploading them to the app, which is different from any other cooking app.

Beyond the actual cooking, Cooking Planit also:
· Automatically builds grocery lists, including ingredient totals, and synchs them across user devices
· Enables easy meal planning according to ingredient preference and dietary needs
· Offers an extensive selection of pre-built complete meals from which to choose, while also empowering users to select the dishes and courses they wish to prepare

See more at

Monday, April 8, 2013

The Southern Food Writing Conference 2013 Announces White Lily as Presenting Sponsor

The International Biscuit Festival today announced that White Lily® will be the presenting sponsor for the Southern Food Writing Conference , to be held May 16th and 17th, 2013 in Knoxville, TN. The Conference celebrates the tradition of Southern food writing and its important connection to the culture of the South.

The Conference attracts professional food writers, food bloggers, publishers, publicists and lovers of all things Southern. The Conference sessions mix educational, artistic and vocational topics that examine various facets of Southern food and culture.

“We are excited to have White Lily® as a partner in the growth of the Southern Food Writing Conference,” said John Craig, Biscuit Boss and lead organizer of the Conference. “Our goal is to provide a fun and informative gathering for professionals and amateurs alike,” added Craig. “Some of the most noted food and culture writers from across the nation will delve into a variety of topics that any Southern food lover will find entertaining.”

White Lily® flour has been preferred by generations of Southern bakers for light and fluffy Biscuits. Since the brand began back in 1883, White Lily® has been a symbol of Southern culture. White Lily® flour has also been named the Official Flour of the International Biscuit Festival.

White Lily® will be represented at the Conference by baking expert Linda Carman.

Confirmed speakers also include:
Julia Reed – Contributing Editor Garden & Gun, Elle Decor
Kat Kinsman – Managing Editor CNN Eatocracy
Hugh Acheson – Chef/Author “A New Turn in the South”
Francis Lam – Editor Random House
Hunter Lewis – Executive Editor Southern Living
Todd Fisher – Chef/Host United States of Bacon
Liz Thorpe – Author “The Cheese Chronicles”
Sheri Castle – Author “The New Southern Garden Cookbook”
Nancy Wall Hopkins – Deputy Editor Better Homes and Gardens
Cynthia Graubart – Author “Mastering the Art of Southern Cooking”
Regina Charboneau – Author “Regina’s Table at Twin Oaks”
Sara Camp Arnold – Editor Gravy – Southern Foodways Alliance
Jennifer Davick – Photographer

Session topics will range from an overview of current trends in Southern food writing, to a tutorial on short form food writing and blogging, to a conversation about the intersection of Southern food and Southern culture. Attendees will learn about Southern cheeses, and a panel of bacon experts will discuss America’s penchant for pigs.

Registration for the Southern Food Writing Conference is available for just $450. The registration fee covers all Conference sessions and all meals, including a special dinner at Blackberry Farm, voted the #1 Resort in North America and Canada by Travel + Leisure magazine. There will be a special Biscuit Bash and Book Signing event on Friday evening that will include celebrity recipes and a screening of the Southern Foodways Alliance film Pride and Joy.

Space is limited and on a first come, first served basis. The Crowne Plaza Knoxville and the Hilton Knoxville are the partner hotels for the Conference and offer special rates for Conference attendees.

The Southern Food Writing Conference is a production of the International Biscuit Festival.

For more information about the Southern Food Writing Conference, go to