Monday, June 16, 2014

Noodles & Co. Opening of Western Cincinnati Location June 23

Noodles & Company, serving classic noodle and pasta dishes from around the world, today announced that it will open a new location in the Western Hills area of Cincinnati, OH on Monday, June 23. The restaurant will open at 11:00AM and is located at 6475 Glenway Ave.

"We are excited to bring our world of flavors to Western Hills. From healthy to indulgent, spicy to comforting, we have something for everyone, from kids to adults," said Erin Murphy, Senior Manager of Communications at Noodles & Company. “With a broad menu of noodles, salads, soups and sandwiches, you can get a different taste every day, in lots of different ways. It is flavors from around the world, right down the street. That’s why we’re called Your World Kitchen.”

Noodles & Company has more than 400 restaurant locations across the United States and delivers its globally inspired, cooked-to-order menu in a real bowl, delivered to the table with a smile. Its menu consists of more than 25 fresh, customizable dishes that are prepared quickly with quality ingredients. Favorites include the sweet and spicy Japanese Pan Noodles, zesty Pesto Cavatappi and the popular Wisconsin Mac & Cheese.

For a limited time only, Noodles & Company will be featuring four fresh new dishes as part of their springtime menu. The Margherita Flatbread includes fresh whole leaf basil, Roma tomato, a custom blend of Italian seasonings, feta and Parmesan cheese toasted atop delectable flatbread. The Backyard Barbecue Chicken Salad consists of pulled chicken breast tossed in barbecue sauce, fresh-cut corn, Roma tomato and red cabbage over mixed greens with tangy coleslaw dressing. Asparagus di Parm is made with fresh asparagus, white wine butter sauce, mushrooms and tomato tossed with spaghetti noodles. And finally the Rustic Hummus is served with fresh cucumber, red bell pepper, pita chips and topped with a Kalamata olive.

The 3,400 square-foot Western Hills Noodles & Company, which has seating for 66 guests inside the dining room and 34 guests on the outside patio, will be the 3rd location in the city of Cincinnati. Regular restaurant hours will be Sunday through Wednesday, 11:00AM – 9:00PM, Thursday through Saturday from 11:00AM to 10:00PM. For holiday hours, please call the restaurant directly at (513) 514-1180.

Top Nutrition Bar Company Rolls Out New Name, Design and Flavors

Today’s health conscious consumers seek quality ingredients that are as close to natural as possible. Organic products, gluten free, and labels that don’t mask artificial ingredients and preservatives are of utmost importance. Perfect Bar (formerly Perfect Foods Bar) a leading super food company announced their new packaging, design and two new flavors one being their first vegan bar.

“Our name and wrapper may have recently changed, but our bars are still packed full of super healthy ingredients,” said President Bill Keith. Who went on to say, “The rebrand of our company and our two new flavors couldn’t have come at a more perfect time.”

Perfect Bars are gluten free, high in protein, packed with vitamins, contain 20+ organic superfoods and boast an ingredient label that is easy to pronounce and understand. Plus, they are sweetened with honey and contain NO refined sugars, artificial ingredients or preservatives ever. Perfect Bars wide selection includes 5 original flavors: Peanut Butter, Almond Butter, Cranberry Crunch Lite (200 calories or less) Carob Chip and Fruit and Nut. In March, they will release their first ever Vegan Almond Coconut and Almond Acai Lite.

Perfect Bars are not only for athletes and exercise enthusiasts, but are a nutritious snack for anyone, anytime – anywhere! They are great for children’s school lunches, after school snacks or recovery from a big game. Perfect Bars are a great companion at the beach, on road trips or simply wherever life takes you!

About: Perfect Bar was created out of a love for health, fitness and nutrition. Pioneer Dr. Bud Keith (a.k.a. Dad) created an organic mixture of peanut butter, honey, whole food supplements and announced, “It’s Perfect!” In 2005, the eldest Keith siblings shared their father’s recipe and launched Perfect Foods Bar. As these bars have reached perfection in the nutrition world, they have since shortened the name to Perfect Bar because it’s well…perfect!

For more information visit

Thursday, June 12, 2014

The Best Burgers to Represent Each State, from Taste of Home

America’s Burger Nation:

1. Alabama: George Washington Carver (peanut butter topped with bacon)
2. Alaska: Surf & Turf (topped with crabmeat, a squeeze of lemon and a dollop of cocktail sauce)
3. Arizona: Chipotle (chopped chipotles in adobo sauce, red onion and queso fresco)
4. Arkansas: Arkansas Sin (mix together softened cream cheese, shredded cheddar, chopped onions, diced ham and jalapenos)
5. California: Caesar (romaine lettuce, Caesar dressing and parmesan cheese on a sourdough roll)
6. Colorado: Denver Omelet (cover with fried egg and sautéed green pepper and onions)
7. Connecticut: New Haven-Style Pizza (spoon on tomato sauce with chopped garlic, dried oregano and grated Romano cheese)
8. Delaware: Holiday Burger (a turkey burger, topped with mayo, stuffing and cranberry sauce)
9. Florida: Cuba Libre (stir lime juice, a pinch of zest, a dash of Coca-Cola and a little rum into your bbq sauce. Then douse your burger)
10. Georgia: Peach & Vidalia (dressed with mayo, fresh sliced peaches and sautéed Vidalia onions)
11. Hawaii: Plate Lunch (spread a scoop or two of macaroni salad on your burger)
12. Idaho: Yo Potato (kettle-style potato chips and onion dip sandwiched between a potato roll)
13. Illinois: Italian Beef (load on the giardiniera and serve on an Italian roll)
14. Indiana: Breadbasket (two slices of wonder bread, potato salad and Sechler’s pickles)
15. Iowa: Corn & Blue (sprinkle fresh corn kernels, maytag blue cheese and pickle relish on your burger)
16. Kansas: Yellow Brick Road (slather a whole-wheat bun with yellow mustard and add lots of melted yellow brick cheese)
17. Kentucky: Hot Brown (Layer on crispy bacon, thick slices of tomato and grated Pecorino)
18. Louisiana: Hot Burger (slap on some mayo mixed with creole seasoning and a bit of tabasco)
19. Maine: Lobster Roll (top your burger with chunks of lobster mixed with mayo, celery seed, and salt and pepper. Don’t forget to butter and grill your bun!)
20. Maryland: By the Bay (a dash of old bay seasoning and a splash of vinegar based hot sauce mixed into coleslaw)
21. Massachusetts: Baked Beans & Onion (Ladle hot baked beans and caramelized onions between toasted slices of Boston brown bread)
22. Michigan: Cherry Cheddar (topped with Pinconning cheddar and a spoonful of tart cherry jam)
23. Minnesota: Juicy Lucy (stuff American cheese between two thin patties before grilling)
24. Mississippi: Slugburger (replace bread crumbs with potato flakes, then deep-fry the patty—this burger cost a nickel, or “slug”, in the 1900’s)
25. Missouri: Toasted Ravioli (serve with plenty of the toasted ravioli famous in the Hill area of St. Louis, finished with plenty of marinara)
26. Montana: Double Burger (stack two patties between three cheeses)
27. Nebraska: The Reuben (Swiss cheese, thousand island dressing and sauerkraut. Rye bread for bonus points)
28. Nevada: Vegas Martini Burger (mix a touch of vodka into mayonnaise, then spread on buns with a dotting of green olives)
29. New Hampshire: Poutine (topped with French fries, cheese curds and brown gravy)
30. New Jersey: Italian Sub (sprinkle with lettuce, tomato, onions, oil and vinegar, and oregano. Lay it all on quartered, foot-long rolls)
31. New Mexico: Green Chile (topped with smoky cheese and chopped green chiles)
32. New York: Deli (horseradish cream sauce, pastrami and mustard)
33. North Carolina: Carolina BBQ (douse with a vinegar-based BBQ sauce, slaw and pickles)
34. North Dakota: Flying Style Pizza Burger (smother with mozzarella, pizza sauce a
nd Italian seasoning, all on toasted white bread) 35. Ohio: Chili (spoon on Cincinnati chili and cheddar cheese)
36. Oklahoma: Onion (load sautéed onions and American cheese, all on an onion bun)
37. Oregon: Jam & Cheddar (first a spoonful of marionberry jam, blanketed in Tillamook cheddar)
38. Pennsylvania: Primanti’s Style (thick-sliced Italian bread, with fries, oil-and-vinegar coleslaw and tomatoes)
39. Rhode Island: Hot Wiener (sprinkle with celery salt, yellow mustard, chopped onions, and hot wiener, best served on a steamed bun)
40. South Carolina: Fried Green Tomato & Pimento (cover with fried green tomatoes and pimento cheese, layered on a big biscuit)
41. South Dakota: Fry Bread (load up all the toppings you want, just serve it open-faced on fry bread, the state’s official bread)
42. Tennessee: Jack D (mound burger with pulled pork and a little Jack Daniels whiskey, with just a little cayenne pepper)
43. Texas: Big Brisket (Pile on the brisket and go big with Texas toast)
44. Utah: Crown Burger (add pastrami, cheese, tomato, lettuce and thousand island dressing)
45. Vermont: The Vermonter (thinly sliced Granny Smith apples and Vermont cheddar cheese)
46. Virginia: Virginia Ham (stack on salty, smoky ham slices and a smear of honey mustard BBQ sauce)
47. Washington: Toppings & Tots (spoon a mix of mayo, mustard, relish and salad dressing on your burger. Include a side of tater tots)
48. West Virginia: Chow-Chow (dollop burger with your favorite jarred chow-chow, the crunchy vegetable relish)
49. Wisconsin: Pretzel & PBR (slather a pretzel bun with butter and top your burger Widmer’s cheddar and onions sautéed in Pabst Blue Ribbon)
50. Wyoming: Bison (swap in bison burger and top with hash browns, sour cream, cheddar cheese and thinly sliced green onions)