Thursday, May 30, 2013

Winery Owners Design New Re-Usable Cap to Prevent Vino Spills

After spending more than twenty years in the wine industry, husband and wife wine making team, Walt Averill and Máire Murphy have popped their fair share of corks on a variety of vintages. But, no matter how many years passed by and how many glasses of wine were sampled, getting the cork back into a bottle never got any easier. When the time came to design the bottle for their own special blend of grapes, Walt and Máire created the first reusable wine bottle cap, CapaBunga.

Made from food-grade silicone and available in a variety of colors imprinted with kitschy phrases like “Retox”, “Me Time” and “In Case of Emergency Remove Cap”, the CapaBunga is easily used to reseal a bottle of wine after you remove the cork. In fact, it is made to resemble the bungs used to seal barrels during winemaking.

To use CapaBunga, simply place it over the mouth of your wine bottle and gently press it into place. Instantly, your wine is safely sealed eliminating the potential for accidental spills between glasses. CapaBunga also makes it easier to store opened bottles of wine. Lay a bottle of wine on its side in your wine rack or refrigerator, and avoid ever again having to rearrange all the contents just to squeeze a bottle into a door or on a shelf that is tall enough to fit the cork.

Used in fine restaurants and at wineries across the country, CapaBunga is the ideal alternative instead of trying to jam a cork back into a partially consumed bottle. And, you will no longer have to worry about pieces of cork falling into your wine.

CapaBunga 2-packs retail for $7.95 and can be purchased at

Usage Tips: • CapaBunga is not recommended for Champagne or other effervescent wines.
• CapaBunga is designed to fit the mouth of wine bottles finished with cork and is not recommended for wine bottles finished with screw caps.

About CapaBunga®
Winery owners, Walt and Máire Averill bottle their own special blend, Rua (the Gaelic word for red), in Northern California’s Wine Country. Awarded 92 points by Wine Spectator for their most recent vintage, Rua was the inspiration behind the invention of CapaBunga. Originally designed to fit the unique shape of the Rua bottle, CapaBunga is now available in a universal fit to reseal any bottle of wine after the cork is removed. CapaBunga can be used to store bottles of wine on their side in the fridge or wine rack, and is powerful enough to prevent a spill even when a bottle is turned upside down. CapaBunga is used in fine restaurants and wineries across the country. For more information, visit

Wednesday, May 29, 2013

Ted Diamantis coming from Greece to host June Summit Wine Dinner

The Summit would like to welcome Ted Diamantis of Diamond Wine Importers for a Greek wine dinner on June 20th.

In 1992 he established Diamond Wine Importers out of the belief that Greece - with its mountain vineyards, maritime influenced climate, volcanic and alluvial soils, and more than 200 indigenous varieties of grapes - produced some of the greatest wines in the world. He was right.

You don't want to miss this dinner, as Ted is one of the most engaging speakers you will ever have the opportunity to meet. He spends his life sharing the joy of Greek wine and food, and the wines he imports are amazing.

Executive Chef Sean Kagy and his team of Midwest Culinary Institute students will be preparing a five-course dinner featuring Ted's wonderful wines. Advanced Level Sommelier Laura Landoll of Grand Cru Wines will co-host this event, showcasing some of the oldest grape varietals in the world.

We will begin the festivities at 6:30 p.m. No need to rush as we provide complimentary valet parking. The cost is only $55 per person (plus tax & gratuity).

Please click on the link below to make a reservation. This will sell out quickly! For more information, please call the Summit at (513) 569-4980.

Chuy’s Tex-Mex Restaurant Coming to Cincinnati

Chuy’s expansion in the Greater Cincinnati area will continue when the Tex-Mex style restaurant opens on August 20, 2013 at 7980 Hosbrook Road in Madeira, just a few blocks from the Kenwood Towne Center in the former Chi-nnati’s Pizza location.

The new location is Chuy’s first in Ohio and second in the region – joining the Florence, Ky. restaurant that opened in November 2012. The Austin, Texas-based restaurant is known for its authentic, fresh Tex-Mex and eclectic décor, featuring hand-painted wooden fish, a hubcap room and Elvis Presley Shrine.

“Chuy’s combines a fun, laid back atmosphere with homemade and affordable menu options, creating a unique dining experience for the community,” said Ron Carson, local owner/operator of Chuy’s Cincinnati. “Our new location near the Kenwood Towne Center is a great lunch stop for shoppers and employees, while remaining the ideal dinner setting for families.”

Diners can experience the freshness firsthand as they watch flour and corn tortillas hand-rolled daily on the authentic comal located in the dining room. Chuy's staff is always willing to give customers a taste of one of their eight signature sauces, made from scratch each day.

The happy hour crowd will enjoy Chuy’s famous margaritas, served with fresh-squeezed lime juice, and the Texas Martini, made-to-order, hand-shaken and served with special jalapeno-stuffed olives. Chuy’s happy hour is from 4-7 p.m. on weekdays and features a Fully-Loaded Nacho Car whose trunk is filled with free chips, queso, ground sirloin and more.

In addition to its famous food and atmosphere, a cornerstone of Chuy’s philosophy is to give back to the local communities in which it resides. A local charity partner will be announced soon.

Exclusive updates and giveaways can be found at For more information about Chuy’s, visit

Thursday, May 23, 2013

Southern cooking authority Rebecca Lang to appear in Newport with Vidalia onions

The Vidalia® Onion Committee (VOC) recently named cooking and entertaining expert Rebecca Lang as Vidalia® onion spokesperson for 2013. Vidalia onion fans nationwide now have the opportunity to connect with Lang for tips on summer holiday planning, entertaining, grilling and unique Vidalia onion recipes developed by Lang. A cookbook author, cooking instructor and TV personality, Lang will host kick-off events, in-store appearances and social media activities throughout the Vidalia® onion growing season, April through September.

“Rebecca is that perfect combination of personality and expertise,” says Wendy Brannen, executive director of the VOC. “She brings a wealth of talent and knowledge about both cooking and entertaining, and she’s the type of person you’d want at your own outdoor events.”

As the VOC introduces its 2013 Flavors of Summer contest, Lang will offer tips on how to have a flawless outdoor party and will share her recipes using the prized Vidalia onion. She’ll also help inform the public about the Vidalia onion, Georgia’s official state vegetable, which grows seasonally in South Georgia each spring through late summer.

“I was born and raised in Georgia’s Vidalia growing region and have a long respect and love for the Vidalia onion,” says Lang. “I’m thrilled to support what I consider to be America’s favorite sweet onion this summer.”

June 28 2:00-6:00 p.m.
Kroger- Newport Marketplace
130 Pavilion Parkway
Newport, Kentucky 41071

For events, recipes and other information on Rebecca Lang and Flavors of Summer Contest, visit

About Sweet Vidalia® Flavors of Summer Contest
Vidalia® onion is partnering with iconic summer brands Johnsonville® mild Italian sausage links, National Mango Board, Avocados from Mexico, Gourmet Garden Herbs & Spices, National Watermelon Board and Stemilt Cherries to find the most delicious dishes and picture-perfect table decorations. Grill masters, home chefs and hostesses across the nation are invited to submit photos and recipes of their salute to summer for the Vidalia® Onion Committee’s first-ever Sweet Vidalia®

Flavors of Summer Contest.
The first day to enter the Sweet Vidalia Flavors of Summer Contest is Wednesday, May 1. Visit daily for unique recipes and decorating tips and to upload a submission for one of the following categories: Grilling Favorites; Summer Salads, Sides and Desserts; Marinades, Sauces, & Salsas; and Summer Table-scapes. A winner from each category will receive $1,000. The top five from each category also will be considered for the grand prize—an outdoor entertaining package valued at $5,000 that includes a grill and furniture. The deadline to submit entries is Thursday, August 15.

About Vidalia® Onions
Vidalia® onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world Vidalia® onions are hand planted and hand harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Vidalia® onions, with their mild, sweet taste, are versatile and can be used in a variety of amazing recipes. These Georgia sweeties are also a low-fat, low-cholesterol and sodium-free way to get a healthy dose of Vitamin C! For more information, visit

About the Vidalia® Onion Committee
Because Vidalia® onions are sweetly unique, farmers united to seek legal protection for their crop and its name. Federal Marketing Order No. 955 was established in 1989 to stipulate where the crop can be grown and help with research and promotion of Vidalia® onions. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal program along with Georgia state laws that protect the Vidalia® trademark have provided a legal framework for the industry. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia®,” unless it is from Georgia! For more information, visit

About Rebecca Lang:
Rebecca Lang is a food writer, cooking instructor and a ninth-generation Southerner. Born and raised in South Georgia, she is author of Southern Living’s Around the Southern Table, Quick-Fix Southern, Mary Mac’s Tea Room and Southern Entertaining for a New Generation

She has appeared on Fox & Friends Weekend, WGN America’s Midday News and numerous regional and local networks. Rebecca and her cooking have been featured in more than 50 nationally televised Southern Living food segments and in publications such as The Wall Street Journal, The Atlanta Journal-Constitution, The Washington Post, The Houston Chronicle, Wine Enthusiast,, Glamour and Fitness. A former assistant food editor at Oxmoor House, she earned a journalism degree from the University of Georgia and a culinary arts degree from Johnson & Wales University. She apprenticed with southern cooking legend Nathalie Dupree.

Lang serves as a contributing editor for Southern Living and, teaches cooking classes across America and writes a blog at that has been featured on the James Beard Foundation blog, Delights and Prejudices, and noted in Food News Journal’s “Best of the Blogs.” Her writing has appeared in many publications including Disney’s Family Fun, Taste of the South, The Atlanta Journal-Constitution, Flavors magazine and Edible Atlanta.

She resides in Athens, Georgia, with her husband, Kevin; their children, Camden and Adair; and their snuggly Cavalier King Charles Spaniel, Miss Bea. For more information, visit

Wednesday, May 22, 2013

KRUPS Launches 5-Function Toaster Oven; Heats 30% Faster

Easily preparing toasted pizza, muffins, and more just got easier with the newest launch from KRUPS, worldwide leader in kitchen appliances.

KRUPS latest kitchen innovation is the FBC413 Toaster Oven ($199.999), which just launched in May 2013.

With 5 functions to select from including: Toast, Bake, Convection Bake, Broil, and Defrost, this machine has the large capacity to accommodate 6 slices of toast, a 12” pizza, 6-cup muffin pans, a Pryex11 cup baking dish, and much more!
• Bake: 25°increments from 150°to 450°;
• Convection Bake: 25°increments from 150°to 450°; Convection Bake function circulates heated air around food for faster and even cooking results
• Toast: 9 levels of browning with countdown timer
• Broil: uses top elements only, high / low options
• Defrost: gently and evenly defrosts using convection fan

Patented dual sets of quartz heating elements (one set above, one below) cause food to heat 30% faster and offer ultra-precise temperature control, while patented quartz cycling technology alternates 1,600 watts of power to each set of heating elements to produce maximum radiant heat.

The machine’s design features a stainless steel, high-end finish on both the sides and top of the unit with door accents, along with an illuminated LCD control panel featuring easy-to-use controls and high quality, soft-touch buttons. The machine’s non-stick interior surface is durable and easy-to-clean.

Thursday, May 16, 2013

Poster Art for the New Rock Stars of the Kitchen

After a recent write up on his posters for chefs in the New York Times Diner’s Journal led to an invitation to draw quirky murals on the walls of Lafayette Restaurant, Andrew Carmellini's new temple to French Cuisine in Manhattan, Silverlake-based artist Eric Junker has created a new category of culinary art that celebrates the distinct artistic vision of the chef and their restaurants. Since the idea was conceived, Junker has been cranking-out inspired, hand-printed limited-edition posters and murals for some of New York and Los Angeles� most respected and forward-thinking chefs. In addition to the Lafayette murals, Junker has also created posters for Suzanne Goin (AOC), David Lentz (Hungry Cat), Eric Greenspan (The Foundry), Corina Wiebel (Canale), and the Alex's Lemonade Stand Foundation, Southern California's premier culinary benefit for pediatric cancer.

Projects in the works include poster editions for Eric Park and Jonathan Kim’s Black Hogg, Daniel Shemtob (TLT), and the foodie fundraiser, Concern Foundation. Interest in Junker’s culinary posters recently took off after a New York Times Diner’s Journal article called chefs the new rock stars, and highlighted the connection between Junker’s graphics and the classic rock-inspired posters of The Grateful Dead, Jefferson Airplane, Superchunk, and Soundgarden. (

Now referred to as “the artist that makes those rock-style posters for chefs and restaurants,” dining has proven a fertile breeding ground for Junker’s graphic work. “Eating out is one of my absolute favorite things to do,” says Junker. ��I have so much respect for what these chefs are doing, and this is a way for me to honor their craft. I think that the chefs appreciate that these posters are hand-made in very small editions; it’s a connection with their way of thinking and working.”

The editions are hand-printed in collaboration with master fine-art printer Tim Dickson, and the chefs are usually given about 30-40 signed and numbered posters. Junker creates the posters for chefs he admires. “It’s been about having fun and connecting with the chef and their culture. Making these posters combines my love of food and art, and puts me back in touch with a passion for making posters that I’ve had since I was a kid.” After his recent gig at Lafayette, Junker also admits that there are other fringe benefits to this pursuit, “Four days in Manhattan eating decadently, drinking great wine and drawing on the walls of Chef Carmellini’s epic new restaurant, was an amazing experience.”

Wednesday, May 15, 2013

Ice Cream News: Jeni's new line of toppings!

After 10 years of making ice cream, frozen yogurt and sorbet, Jeni's Splendid Ice Creams of Columbus, OH, is launching a brand-new line of sundae toppings, or "condiments."

Available starting today in scoop shops and for shipping throughout the US on, Jeni's will be releasing two sauces: Salty Caramel and Honey Butterscotch and six "gravels": Chocolate Blackout, Everything Bagel, Donut, Salty Graham, Hot Benneseed and Shagbark, made with corn tortilla chips and a touch of sugar.

All of these condiments pair especially well with Jeni's new "one-note" summer flavors: Chamomile, Double-Toasted Coconut, Cloverton and Banana + Honey.

Jeni's is encouraging customers to share their sundae creations by tagging photos on Twitter and Instagram with #jenisgravel. The sundae photos are then be compiled and documented on, where other customers can find sundae inspiration.

Tuesday, May 14, 2013

12 Hidden Meanings of Popular Food Phrases

If you’re like us, you know how to bring home the bacon, (it’s pretty easy when you can order food online), but do you know what it actually means, or where the phrase comes from? Every day we say certain words and phrases that involve some of our favorite foods, and take them for granted. Some of your favorite sayings have incredibly rich and interesting beginnings. So join us on this adventure as we go through the hidden meanings of some of your favorite food phrases.

12. “It’s All Gravy”
Meaning: It’s all good

What’s the point of mashed potatoes, turkey, or poutine without a rich dolloping of gravy. This phrase originated from an Old English saying that explained, life is meat and potatoes, and the luxuries are gravy. So essentially when you say it’s all gravy, you’re saying it’s all the awesome, saucy goodness in the world.

11. “Cool As A Cucumber”
Meaning: You’re super totally cool

Cucumbers don’t seem to be all that cool. I mean they don’t have BMX bikes, Kanye West glasses, or even know how to do the robot. But this expression is taken from a literal characteristic of cucs. The inside of a cucumber is actually 20 degrees cooler than their outsides. So even without some Ed Hardy gear, cucumbers are pretty cool.

10. “Chew The Fat”
Meaning: To engage in frivolous conversation

This slightly gross tradition comes from Inuit eskimos who used to chew whale blubber like bubble gum. It took a long time for the blubber to dissolve, so it really helped pass the time. There’s another theory that believes the origin came from sailors who were forced to chew salt pork when supplies were low. Either way, to chew the fat means to engage in conversation to just pass the time. Our advice? If you can find yourself in a really boring conversation, find yourself some whale blubber and give it a chew.

9. “He’s A Bad Egg”
Meaning: He may look normal, but he’s no good.

There is nothing worse than getting ready to enjoy some scrambly eggs, then cracking it open to find something has gone horribly wrong. That’s the basis for this saying. Even though on the outside everything seems normal, a “bad egg” will reveal their inner rottenness soon enough.

8. “The Big Cheese”
Meaning: The best of the best.

Sure it might be an endearing name for the boss, or just literally a really, really big cheese wheel, but this phrase’s origin has nothing to do with dairy’s best magic trick. Since the earliest 19thcentury, cheese was used as a noun to describe something wealthy or top-rate. Cheese originated from the Persian use “the chiz”. We’re gonna go ahead and bring that term back. Believe us it’ll be da chiz.

7. “That’s The Way The Cookie Crumbles”/”Don’t Cry Over Spilt Milk”
Meaning: Stuff happens

Yes, it stinks when you have a delicious cookie and it just crumbles away with the first bite. It’s even worse when you have a tall delicious glass of milk with that cookie and it spills all over the place. But hey, there’s nothing you could have done. There’s no hidden meaning behind this one. It’s pretty straightforward. Bad things sometimes happen and you just got to stay calm and carry on.

6. “Piece Of Cake”
Meaning: Easy, requires little effort

You might think, wait baking a cake? I can’t bake a cake; there’s nothing easy about that, but this meaning goes all the way back to the 1870s. Cakes were given out as prizes during competitions where people would circle around a cake. The person who walked with the most “grace” was given the prize. Since the prize was relatively easy (I mean all you had to do was walk) the term “piece of cake” was coined. Sidenote: can we bring back cake circling as an official sport? We’d kick ass at that.

5. “Butter Someone Up”
Meaning: Lay on the flattery thick.

You’d think this one was pretty easy, because adding a bunch of butter to something makes it more delicious, obviously. Well you’re right with the sentiment, but the origin traces its roots all the way back to ancient Indian customs. When trying to seek favor from Higher Powers, natives would throw little balls of butter called ghee at statues of the Gods. There’s also an even older Tibetan tradition of making sculptures for the New Year out of butter to bring peace and happiness. Sounds like something Paula Deen could get behind.

4. “Spill The Beans”
Meaning: Give away a secret

While also one of the best Preschool-themed games ever, spilling the beans is believed to have originated in ancient Greece. Back then when there was an issue that needed to be decided (e.g. is tonight a taco or sloppy joe night?) a vote was held. White beans were a yes and black beans were a no. If the vote collector dropped the jar and a black bean was seen, the vote was ruined.

3. “Use your noodle”
Meaning: Use your brain, dummy

While you might think that noodles don’t really look like heads, they do kinda look like brains. Originally “using your noodle” was an insult, comparing a simpleton wagging his head around while thinking, to a wet, floppy noodle. Nowadays, it’s no longer an insult and simply means, think about it.

2. “Go bananas”
Meaning: Let’s get crazy.

This one makes a lot of sense. When zoologists fed monkeys bananas, the apes went insane from their deliciously tasty treat. This is also where we get the phrase, to “go ape.” Another origin may come from the drunken, bewildered behavior of Indonisian natives who got totally blackout drunk off of a fermented banana drink called Tonto.

1. “Bring Home The Bacon”
Meaning: Get that money, son.

This one has many interpretations. Some believe it started in a tradition in Dunmow England where the Dunmow Flitch was given every four years to a couple who impressed the town through their strength of fidelity. The prize? A big ol’ side of bacon.

However most believe the term derives from a 1906 boxing bout with Joe Gan. His mother told his son before the fight, “Joe the eyes of the world are on you. Everybody says you ought to win. Peter Jackson will tell me the news and you bring home the bacon.” This quote was published in the New York Times, and caught on, creating one of the tastiest expressions ever.

Monday, May 13, 2013

Tacos in the Limelight

Dishcrawl Cincinnati will take on the quest May 28-29 to find the best tacos this side of the Ohio River. But this isn't your typical dishcrawl: the taco territory is so large, it can't be walked. Don't put away your Tabasco sauce yet; Dishcrawl Cincinnati has teamed up with Pedal Wagon, the 15-seater pedal-powered ride. The full on fiesta starts Downtown at 7pm both nights. The pedal party can't stay put downtown though as local blogger "Food Hussy" recently coined Northside as the 'Taco District." The blogger aptly named it for the three new taco joints within two blocks.

Will Northside be able to defend its new title? Find out when Dishcrawl Cincinnati puts the pedal to the metal to find out whose tacos deserve the limelight! Purchase tickets by visiting

Dishcrawl is traditionally a walking tour of three to four restaurants in one night. However, walking to the better taco digs is not possible in three ho urs so that's why the Pedal Wagons have teamed up with us. The last two events received r ave reviews from participants, especially the new food at The Blue Wisp. One participant, self-nicknamed 'Adventure Mom', wrote, "Great ending to the #dishcrawlcincy at the Blue Wisp Jazz Club. Enjoyed our meal adventure downtown."

Friday, May 10, 2013

Sucre Artisan Confections now in Cincinnati

New Orleans, LA – Sucré Sweet Boutique and Confection Studio in New Orleans is pleased to announce the arrival of our exceptional confections at Hyde Park Gourmet in Cincinnati. We invite you to try a taste of Chef Tariq’s nationally acclaimed confectionary experience from the legendary food capital New Orleans, now available for your tasting pleasure in Ohio.

Our confectionary offerings at Hyde Park Gourmet include Sucré Artisan Bars and Drinking Chocolates. Sucré’s desserts and sweet treats are handmade in our New Orleans confection studio. Always made in small batches under the watchful eyes of a Sucré Chocolatier, Sucré Artisan Bars consist of only the finest ingredients in an assortment of exotic flavors infused in your choice of creamy milk chocolate, decadent dark, or white chocolate. Our Drinking Chocolate is 65% pure drinking chocolate made from our single bean exclusive bittersweet chocolate. Try one of our delicious confections and discover why legendary cooking show host and author Paula Deen raved about Sucré for Best Desserts magazine. Deen said, "My sweet tooth always gets the best of me, but at Sucré, it's well worth every calorie in each delicious bite!"

A unique addition to the Cincinnati area, Hyde Park Gourmet Food & Wine has been voted Best Gourmet Shop in Cincinnati and Best Place to Shop for the Holidays by Our delicious confections complement Hyde Park Gourmet’s delectable selection of wines and artisanal goods. Carrying a full assortment of our Artisan Bars and drinking chocolates, Hyde Park Gourmet has allowed Cincinnati a taste of New Orleans’ finest chocolates and sweets.

Sucré’s Chef Tariq was named the Best Pastry Chef in New Orleans in 2007 by New Orleans Magazine. Chef Tariq has since been named by Dessert Professional Magazine as one of the Top Ten Best Pastry Chefs in America in 2010, and one of the Top Ten Chocolatiers in North America in 2012. Sucré invites Cincinnati to take part in its confectionary offerings at Hyde Park Gourmet and have a taste of the sweet life.

For more information on Sucré, Chef Tariq Hanna or our award-winning confections, please visit or email

Thursday, May 9, 2013

Iron Chef Masaharu Morimoto Set to Open New Restaurant at The Mirage in Las Vegas

Masaharu Morimoto, renowned Japanese chef and star of Food Network’s “Iron Chef America,” will bring his passion for cooking to the Las Vegas Strip with the opening of Morimoto Las Vegas, a new Japanese restaurant at The Mirage. Slated to open in early 2014, Morimoto Las Vegas will feature the contemporary Japanese cuisine and signature sushi that has earned Chef Morimoto worldwide acclaim. The restaurant will take the location currently occupied by Japonais.

“Chef Morimoto is a world-renowned culinary icon and the unparalleled talent he brings with his restaurant concepts will be directly reflected in his venue at The Mirage,” said President and COO of The Mirage Trevor Scherrer. “This partnership will continue to elevate our dining offerings, presenting our guests with an exclusive experience from the most-recognized and respected Iron Chef in the world.”

Chef Morimoto said, “I am excited to work with The Mirage on this new restaurant and to bring my cuisine to Las Vegas. With many new features to present at Morimoto Las Vegas, from select menu items to unique design elements, I am passionate about delivering a culinary destination for all guests and visitors of the resort.”

Monday, May 6, 2013

Cookies & Milk 2.0

When butter, sugar, flour and eggs converge, magic happens. Add a splash of vanilla, a dusting of cinnamon, or morsels of semisweet chocolate, and things get even better. Now, imagine all that goodness condensed into a svelte, crispy coin of a cookie.

Cookie Chips marry the satisfying crunch of a chip with the irresistible flavor and aroma of a classic cookie. Made with only the finest, all-natural ingredients – milled cane sugar, rBST hormone-free butter, cage-free eggs, and pure Bourbon vanilla to name a few - this snack/dessert hybrid brings homemade quality to supermarket shelves. But just as important is what’s left out of the recipe. Cookie Chips never contain trans fats, artificial flavors or colors, preservatives or GMOs.

With so much sensory appeal, it’s hard to envision eating just one of these delicious discs. The good news is that a serving of five Cookie Chips is a reasonable indulgence at only 120 – 130 calories, depending on your choice of four flavors: Original, Chocolate Chip, Cinnamon Sugar, or Sea Salted Peanut Butter.

Since their debut less than a year ago, Cookie Chips have built a cultish following among consumers who were already “crazy for crispy” as well as fans of soft and chewy cookies looking to branch out.

Their genesis was the result of a sweet idea, sparked by her kids’ love of potato chips: Joanne Adirim, Founder, CEO & Pastry Chef at HannahMax Baking, a supplier of artisan crafted gourmet desserts to restaurants, hotels and grocery stores, was baking chocolate chip cookies at home with her children. She set out to try something a little different, a thin cookie that crunched with every bite. When her creation cooled, serendipity happened. The cookies tantalized with their flavor, aroma, texture, and even their crunchy sounds – and the kids were sold.

Cookie Chips became Adirim’s first branded product line. Today they are produced in HannahMax Baking’s state-of-the-art facility in Gardena, California, adhering to the strictest food safety and quality standards. Each year, the company has earned coveted “Superior” ratings from third party auditing organizations including SQF, the American Institute of Baking, and the National Safety Foundation.

In less than a year of its launch, Cookie Chips has hit store shelves like Whole Foods, Gelson’s, Vons, Pavillions and more. Although skinny and crunchy, the flavor is packed with the best ingredients. There are no artificial flavors, no colors, no preservatives and no trans fats or GMOs. Cookie Chips are available at Whole Foods, Tom Thumb, Piggly Wiggly, Fairway, Gelson’s, Safeway, Vons, Pavilions, Dominick’s and New York City’s iconic Zabars, and at specialty grocers and gourmet stores across the U.S. To find a location near you or to purchase online, visit

Just $5.99 a bag, Cookie Chips is a sweet treat for all.

PERSONAL NOTE: I was a bit skeptical when I first heard the concept, but these things are GOOD. Retailing at $1/oz. they are probably more expensive than what you can buy at your typical mega-mart, but if you're looking for something unique (in a good way) and delicious, these are it. Packaging is great coming in a sturdy 6 oz. re-sealable bag that keeps them super fresh. Several great flavors and more on the way!

Wednesday, May 1, 2013

Dei Fratelli announces 90th edition version of Pin It to Win It!

Hirzel Canning Company & Farms, a fourth-generation, family-owned and operated company, manufacturer of Dei Fratelli tomato products, will be celebrating its 90th Anniversary with Pin It To Win It contest on Pinterest and Twitter. This nationwide contest will take place from May 1 through May 31, and asks participants to vote for their favorite tomato recipes, photos and share their love of tomatoes on Pinterest for a weekly chance of winning Dei Fratelli prize packs. Dei Fratelli is creating this contest to promote their 90th Anniversary as well as healthy eating habits, delicious, nostalgic recipes, and rewards for consumers who love tomatoes.

To participate in the contest, tomato enthusiasts are urged to follow Dei Fratelli’s Pin It To Win It 90th Anniversary board on Pinterest and interact regularly. The board will display tomato recipes through the decades. Various tomato recipes will be shared each week from as far back as the 1920s to as recent as 2013.

Participants are asked to share the board with their followers each week for the four weeks of the contest. They can do this by following the board, re-pinning and liking Dei Fratelli’s pins, in addition to adding their own comments. To earn additional points, participants can share pins on the “Pin It To Win It” board using the hashtags #DeiFratelli and #TomatoChat on Pinterest and on Twitter by tweeting at @DeiFratelli. The participant who garners the most points will win a Dei Fratelli prize pack. Winners will be announced each Monday of the contest, and the final winner during the first week of June.

“Pin It To Win It is another great opportunity for us to interact with our consumers across the country,” says Steve Hirzel, President of Hirzel Canning Company & Farms. “We realize that recipe sharing is a big component of Pinterest and we are pleased that Dei Fratelli can be a part of it. It’s great to see our Pinterest followers’ recipes that include Dei Fratelli products and the general enthusiasm for our extensive line of tomato products. This is a terrific opportunity to share recipes and celebrate our 90th anniversary.”