The Things We Get

Green B.E.A.N. Delivery bringing produce to businesses' break rooms

2012-02-16T16:51:00.001-05:00

Green B.E.A.N. Delivery, a company that delivers organic produce and natural groceries to Midwest homes and workplaces, today announces its Break Room Bin service, which distributes customized orders of fresh produce, garden cut veggies and nutritious snacks to businesses in Cincinnati. The service will soon expand to other cities across the Midwest.

Through Green B.E.A.N. Delivery’s Break Room Bin service, companies can sign up online to begin receiving weekly or bi-weekly deliveries. Members can customize their orders prior to delivery.

"Green B.E.A.N. Delivery far exceeded our expectations beginning with our first delivery of delicious, wholesome and organic snack items,” said Shannon Morehead, marketing liaison for Bilz Insurance. “The assortment of local items was phenomenal, and the large selection provided something for everyone in our office. The organic fruit was so fresh, which made it a favorite in our agency. It is so nice to patronize a company that supports local business."

According to a Gallup poll released in December 2011, fewer Americans consumed fruits and vegetables in every month of 2011—with the exception of one—compared with last year. In November 2011, the percentage of Americans who reported eating fruits and vegetables frequently was the lowest for that month of any year on record, including in November 2008 during the financial crisis.

By providing healthier snack options in office break rooms, Green B.E.A.N. Delivery aims to combat obesity and other related chronic illnesses by reducing the intake of high sodium, high fat and high sugar foods.

“It’s easy to eat salty and sugary snacks that lack nutrients while at work in hopes of getting a quick energy boost or simply just because it’s there,” said Matt Ewer, president and co-founder of Green B.E.A.N. Delivery. “However, these foods often leave workers hungry, cranky and unable to concentrate. Small, healthy snacks throughout the day help keep metabolisms and energy levels high. After all, a healthy office is a happy and productive office.”

There are no sign-up fees and no long-term commitments. For added convenience, customers can itemize products as “favorites” online for easy future access.

Businesses and individuals interested in ordering Break Room Bins from Green B.E.A.N. Delivery can visit http://www.breakroombins.com, register online or email breakroombins@greenbeandelivery.com with further questions. For more information on Green B.E.A.N. Delivery, visit http://www.GreenBEANDelivery.com.

This St. Patrick's Day, McCormick Turns Friends and Family Green with Flavor Envy

2012-02-16T13:55:00.002-05:00

The McCormick Kitchens are coloring St. Patrick’s Day green with flavorful, fun new recipes and tips. From kid-favorite emerald eats to grown-up sweet treats, McCormick makes St. Patty’s day parties easy with all you’ll need to turn friends and family green with flavor envy.

“St. Patrick’s Day is a perfect occasion to get playful with bold colors and bright flavors,” says Chef Mark Garcia of the McCormick Kitchens. “Our easy recipes take favorite treats like cupcakes, shakes and brownies — and add a bright green twist to make them a perfect fit for St. Patrick’s Day celebrations.”

The rich flavor of Pure Vanilla and Pure Peppermint Extracts take the holiday’s colorful treats to the next level, delivering memorable goodies that taste as delicious as they look. Whether you’re baking up sweet homemade treats or adding a refreshing hint of peppermint to decadent cocktails, these recipes and tips help make St. Patrick’s Day a festive and flavorful occasion for all ages:

Kid-Favorite Emerald Eats

Luck o’ the Irish Cake Pops: Give the cake pop trend some St. Patrick’s Day spirit with Green Food Color and decorate with shamrock sprinkles for a festive dessert, inside and out.

Easy Green Velvet Cupcakes: A green twist on classic red velvet, these cupcakes take basic cake mix to delicious new heights with the addition of Pure Vanilla Extract, Green Food Color, sour cream and cocoa powder.

Emerald Mint Milkshake: This classic milkshake recipe is transformed into a flavorful, cool concoction with a hint of green and touch of Pure Peppermint Extract.
Grown-Up Green Treats

Peppermint Paddy Martini: This mint-chocolate-inspired cocktail gets a festive topping of rich whipped cream infused with Pure Peppermint Extract. A sugar rim, also with Peppermint Extract, makes this drink a distinctively decadent delight.

Irish Cream Swirl Brownies: This favorite takes on a seasonal twist with a splash of Irish cream liqueur and Green Food Color. The decadent brownie and swirl topping will leave everyone tapping their feet to a Celtic tune.

Green with Envy Cheesecake Bars: These cheesecake bars — with contrasting layers of green, white and chocolaty brown — get a hint of sophistication with invigorating Pure Peppermint Extract.
Green Goodies Guide
To bring bright hues to your entire St. Patrick’s Day spread, add a few drops o’ green to your favorite beverages and store-bought items.

Supper Club hosted by Cincinnati Nature Center - Feb 23

2012-02-16T10:17:00.001-05:00

The Cincinnati Nature Center and Edible Ohio Valley are partners in celebrating each season with an Edible Supper Club dinner at the historic Krippendorf Lodge. To celebrate each season, Edible Culinary Director Chef Joanne Drilling (former chef of Slim's and Lavomatic) masterfully integrates seasonal - and local - ingredients into each course of a five-course meal. This winter season's Edible Supper Club menu is inspired by maple syrup and will be held on Thursday, February 23, at 7pm.

Next week each guest will enjoy a seasonal, locally-sourced five-course meal at a communal table for 30. The Cincinnati Nature Center's Associate Program Director Jason Neumann, will dine with us to discuss harvesting sap and refining maple syrup on the grounds of the Cincinnati Nature Center.

Jenny Crocker, one of our guests at the inaugural Edible Supper Club in August 2011, which celebrated tomatoes, commented on how much she appreciated the Edible Supper Club experience: "This was an amazing dinner. Since the dinner, I visited Pics Produce to see Joe's amazing tomatoes and produce, dined at Murphin Ridge, joined The Cincinnati Nature Center, and signed up for the next Edible Supper Club."

Reservations for the Supper Club at the Krippendorf Lodge are purchased on the events page of the Edible Ohio Valley website for $64 (http://www.ediblecommunities.com/ohiovalley/classes/events.htm), or by calling 513-297-0810. A cash bar with local wine and beer is available for diners as well.

Poll: Americans Say Baskin-Robbins Has the Best Ice Cream

2012-02-16T10:16:00.001-05:00

You scream, I scream and we all scream for Baskin-Robbins ice cream?

Poll Position wanted to know which ice cream store chain Americans think sells the best ice cream and in a national scientific poll found Baskin-Robbins was tops with 20% of the vote, followed by Cold Stone Creamery (15%), Dairy Queen (14%), Ben and Jerrys (14%), Haagen-Dazs (8%), Brusters (3%) and some other store (7%). Nineteen percent of those polled expressed no opinion.

Along party lines Baskin-Robbins was again the choice of Republicans (20%), Democrats (23%) and Independents (17%).

See a breakdown of survey participants by age, race, gender, and political affiliation in crosstabs for this poll at http://media.pollposition.com.s3.amazonaws.com/wp-content/uploads/Poll-Position-crosstabs-ice-cream-store-chain.pdf.

Poll Positions scientific telephone survey of 1,242 registered voters nationwide was conducted Feb. 12, 2012 and has a margin of error of ±3%. Poll results are weighted to be a representative sampling of all American adults.

What do you think? Which national ice cream store chain do you think sells the best ice cream? Do you think the mortgage agreement is fair? Vote in our online companion poll and comment at http://pollposition.com/2012/02/15/best-ice-cream/.

The online companion poll in which you can vote provides unscientific results, meaning its a tally of participating Poll Position users, not a nationally representative sampling.

Poll Position is committed to transparency and upholding the highest professional standards in its polling, explaining why we provide you with the crosstabs of our scientific polls. Crosstabs provide a breakdown of survey participants by age, race, gender, and political affiliation.

Learn more about Poll Positions polling methodology at http://pollposition.com/2011/09/26/our-polling-methodology/.

She was Petrified of Peanuts. Problem Solver Created

2012-02-16T08:47:00.000-05:00

Michelle Brandriss knew her son was dangerously allergic to nuts. She needed his food and daycare items marked with something bright and easy to read to give her peace of mind.

Food Allergies affect 6 million kids and she has created Allergy Labels. She knew 1 in 91 children now fall on the Autism Spectrum and created Autism Alert labels. Knowing millions of people need Medical Alert labels she made those too. Let me know if you would like to see samples or have a section where you show helpful new products.

You name it; Michelle Brandriss can label it! Her award-winning Name Bubbles take a beating in the dishwasher, washing machine, lunch box, backpack, camp luggage- and so on!

Name Bubbles Medical and Allergy Alert Labels are attractive and high quality, laminated stickers that give all of the important information on a customized label! Brand new is write-on labels that come with a special pen that is permanent but comes off with a dab of alcohol.not a grease pencil!

Four Fields for Information- 40 Stickers for $19.88

http://namebubbles.com/labels/dishwasher-safe-waterproof-labels/alertbubble.html

Healthy eating and shopping site

2012-02-15T11:49:00.001-05:00

Building a healthy and budget friendly weekly menu from your local stores in now simple! A brand new site is helping make it easy to feed the family healthy food while making grocery shopping easier and more affordable. I am happy to provide access so you can create your own lists and try this new service.

Build A Menu (www.BuildAMenu.com) is an online menu planning service that prepares weekly meal plans based on your local grocery store sales. The site does the work for you! Choose from weekly recipes and put together weekly menus using the Build A Menu calculator which gives a running total of your expected grocery costs – making it easy to control how much the family will spend on food each week! Just pick the store you want to shop, choose your meals and print your well organized grocery shopping list and chosen recipes. Menu options include Family Friendly, Low Fat, Sensible Portions (Uses the latest Points System), Vegetarian, Low Carb and Gluten Free.

15 Hours of Free Flapjacks at IHOP February 28

2012-02-15T10:38:00.001-05:00

WHAT: For the seventh consecutive year, IHOP restaurants nationwide will offer each guest a free short stack of its famous buttermilk pancakes on National Pancake Day in an effort to raise awareness and funds for Children’s Miracle Network Hospitals.

WHY: For every short stack of buttermilk pancakes served on National Pancake Day, IHOP guests are invited to make a voluntary donation to Children’s Miracle Network Hospitals. Donations made at IHOPs in the Cincinnati area will benefit the Children’s Miracle Network Hospitals’ program at Cincinnati Children's Hospital Medical Center. IHOP hopes to raise $2.7 million this year, with a goal to bring the total amount of funds raised to more than $10 million. To find a local IHOP or to donate online, visit www.ihoppancakeday.com.

WHEN: TUESDAY, February 28, 2012, 7 a.m. – 10 p.m. (15 full hours)

WHERE: Participating IHOP restaurants in the Cincinnati area

National Pancake Day Fun Facts:

· IHOP served four million free pancakes on National Pancake Day 2011 and pancake lovers donated more than $2.5 million to children’s charities, exceeding the fundraising goal of $2.3 million.
· All of the free pancakes served on National Pancake Day 2011 would create a stack nearly 16 miles high.
· Since the inception of National Pancake Day in 2006, IHOP has raised nearly $8 million and given away more than 14 million pancakes to support charities in the communities in which it operates.
· National Pancake Day 2011 was IHOP’s largest one-day event in the company’s 53-year history.

Celebrate National Licorice Day this April 12th with a sip of Molinari Sambuca

2012-02-14T16:40:00.001-05:00

Celebrate National Licorice Day this April 12 with a glass of Molinari Sambuca Extra, the classic Italian digestivo. Introduced in the 40’s and gaining worldwide popularity during La Dolce Vita in the 60’s and 70’s, Molinari continues to be the best-selling – and some would argue, best-tasting – Sambuca in the world.

Molinari Sambuca offers imbibers a delicious licorice flavor thanks to the sweet, aromatic anise it’s created from. Traditionalists may enjoy neat or on the rocks, while others like to serve it “con la mosca,” or with three floating coffee beans which are meant to represent health, happiness, and prosperity. Those who enjoy a splash of liqueur in their coffee will thoroughly enjoy Molinari Caffè, a robust mix of coffee, Sambuca, and other ingredients.

Unlike many spirits marketed and consumed as night-life products, Molinari’s portfolio is enjoyed throughout the day and night.

Molinari Sambuca Extra
The top-selling spirit in Italy and the one that started it all, Molinari Sambuca Extra is anise-based, blended with wheat alcohol and sugar in a closely guarded, secret formula known only to one family member each generation. Utilizing only ingredients of the utmost quality, Molinari takes pride in the purity and smooth flavor. SRP: $24.99

Molinari Caffè
A unique blend of coffee and other ingredients gives Molinari Caffè a distinguished taste that pulls from the acclaimed heritage of Molinari Sambuca Extra while giving it a personality all its own. The product is 100% naturally colored – a mixed combination of Molinari Sambuca Extra and two different types of coffee: Robusta and Arabica. It is best enjoyed straight or on the rocks.
SRP: $24.99

Celebrate National Licorice Day this year with something a little different: Molinari Sambuca, the traditional and flavorful liqueur imported from Italy.

Sambuca con la mosca (literally, "Sambuca with fly")
Served neat with coffee beans floating on the surface
Superstition holds that it is bad luck to serve Sambuca with any more or less than three beans representing health, happiness, and prosperity or the Christian Trinity (Father, Son, and Holy Ghost), depending on one’s choice of symbolism.

The Smartest Way to Feed Your Baby

2012-02-14T16:39:00.001-05:00

Feed your baby the smart way via mimijumi, a modern baby bottle that is breast like in appearance and texture, so that when mothers start with the "Very Hungry" bottle, babies are less likely to have a problem transitioning between breast and bottle. It can be challenging for nursing moms to make the switch to bottles. mimijumi’s nipple like design aims to make the latching transition easier with its soft silicon texture, shape and color.

mimijumi's flow replacement nipples come in a 2 pack and are available in three different flow rates; slow, medium and fast. The nipple screws on as one piece, which means no assembly is required. Only the safest medical and food grade silicone is used for each nipple. Ideal for bottle picky babies, newborns also gravitate to this form of feeding, as it is an aid to prolonging breastfeeding, a natural way to enhance immunity and prevent obesity and diabetes later in life.

mimijumi Key Features:
Flow rates include Slow Flow – 1 to 3 months; Medium Flow – 3 to 6 months; Fast Flow – 6 months and up
Integrated venting prevents colic
Easy to clean and dishwasher and microwave safe
Screw on one piece construction
Made with medical and food grade silicon; BPA latex and EA free
Exceeds US safety standards

The "Very Hungry" baby bottle (8 oz) and nipples retail for $14.99 and the “Not So Hungry” baby bottle (4 oz) is available for $13.99 nationwide and also online at thenewmomshop.com.

Warm upYour Winter with Summer Cocktails from VnC Cocktails!

2012-02-13T16:11:00.000-05:00

If you’re over the cold and tired of sipping hot toddies, warm up your winter blues with your favorite summer cocktails from VnC Cocktails. A New Zealand based brand, VnC Cocktails, knows how to celebrate your summer in February better than anyone on the Western Hemisphere (it is summer over in NZ after all!).

With 6 pre-mixed, all natural flavors, VnC Cocktails allows you to kick back, relax and sip your favorite warm weather beverages without the hassle of creating them yourself. Whether you’re going mad for a mojito, keen for a cosmo or dying for a daiquiri, VnC Cocktails has them – pre-made with 100% fruit juice and ready to shake and pour! Even better, you can start working on your bikini body since each delectable drink is only 150 calories or less per serving. So, next time you’re feeling chilly this season, warm up with a summer inspired cocktail from VnC Cocktails.

ABOUT VnC COCKTAILS

VnC Cocktails was founded in 2007 by Shane McKillen and is made with 100% natural fruit juice and no artificial preservatives, additives, or colors. VnC is available in Mojito, Margarita, Pomegranate Cosmo, Pacific Breeze, Strawberry Daiquiri, and Banana Daiquiri and 150 calories or less a serving. The brand is available in more than 30 countries and has won multiple awards including Gold from Drinks International Magazine and the Beverage Testing Institute and Silver and Best in Class from the International Wine & Spirit Competition. VnC Cocktails is certified sustainable and the first company in the world to gain Certified Emissions Measurement and Reduction Scheme (CEMARS®) product certification.

High Demand for BOLD Organics Premium Gluten-and Dairy-free Pizzas

2012-02-13T16:10:00.002-05:00

BOLD Organics is delivering great news for consumers looking for healthy and delicious frozen pizza. Its new gluten-free and dairy-free pizzas, which are great tasting and healthy, use only the highest quality ingredients, and come in a variety of toppings at a great price, have launched in hundreds of stores nationwide. After just one month on the market, consumer demand has soared. From the nation's largest cities to suburban and rural areas, interest in gluten-free and dairy-free eating is gathering steam. BOLD Organics sits at the forefront of this movement as the favorite pizza for consumers who don't want to sacrifice taste.

BOLD Organics’ mission is simple: to create healthy, great tasting products that everyone can enjoy. Having reaped the health benefits from eating a gluten- and dairy-free diet, founder and president, 21-year-old entrepreneur Aaron Greenwald created a business plan for a delicious allergy-sensitive frozen pizza for a class assignment while attending Washington University in St. Louis. Reflecting on how that class project has grown rapidly into a successful business, Aaron notes “it's been an extremely successful launch. Stores are selling out of the pizzas left and right and growing their inventories. Each day I receive inquiries from eager consumers all over the country asking for our pizzas. Those who have tasted the pizzas at our sampling events can't believe they are gluten- and dairy-free, yet so delicious.”

BOLD Organics offers four varieties of pizza—Vegan Cheese Pizza, Veggie Lovers Pizza (chock full of seasonal vegetables such as organic roasted red peppers, organic roasted yellow onions and shiitake mushrooms), Meat Lovers Pizza (a carnivore's delight that is loaded with an abundance of uncured pepperoni & juicy cooked Italian sausage), and Deluxe Pizza (an “everything” pie that combines the Meat Lovers & Veggie Lovers pizzas). BOLD Organics Executive Chef, Eric Brenner, scoured farms throughout the country looking for the perfect flavor profiles with optimum health benefits. The sauce pops with Chef Eric's signature blend of organic tomatoes and carefully chosen organic herbs & spices that will literally wake up your taste buds. The thin crust crunches with texture achieved from an alternative mixture of organic baking ingredients without the need for gluten.

The pizzas are also milk-free, lactose-free, casein-free, whey-free, egg-free, peanut-free, and treenut-free and contain no GMO's, preservatives, nitrites, nitrates, or trans-fats.

A complete list of locations where BOLD Organics is currently sold can be found online at: www.bold-organics.com. BOLD Organics delicious pizzas will also be sold online through the Gluten Free Mall and other fulfillment websites starting in late February.

All You "Knead" to Know About Healthy Homemade Artisan Bread

2012-02-13T14:33:00.000-05:00

With the New Year in full swing, many people are working hard to honor their resolutions. In coming months, those dedicated to eating healthier will challenge not only their determination, but also their creativity. In early 2012, at Ocean Reef Club’s Artisan Bread and Pizza Making cooking class, bread buffs learned the techniques to create a variety of healthy and tasty loaves in their own homes – in just five minutes a day.

Led by celebrated authors and bakers, Jeff Hertzberg and Zoë François, Club members learned how to incorporate whole grains, fruit, vegetables and gluten-free ingredients into mouthwatering creations, including Turkish spiced lamb flatbread and gluten-free cheddar and sesame bread.

For aspiring bakers looking to craft their own crusty creations in five minutes a day, Hertzberg and François have provided the recipe below, which emphasizes the use of simple and wholesome ingredients:

Master Recipe for Artisan Loaves (Whole Wheat version)
Makes enough dough for four 1-pound loaves

· 5½ cups whole wheat flour
· 2 cups unbleached all-purpose flour
· 1½ tablespoons granulated yeast (2 packets)
· 1 tablespoon coarse kosher salt
· ¼ cup vital wheat gluten
· 4 cups lukewarm water (about 100 degrees F)
· Cornmeal or parchment paper for the pizza peel
· 1 to 2 tablespoons of whole seed mixture for sprinkling: sesame, flaxseed, caraway, raw sunflower, poppy, and anise

1 Measure in dry ingredients: In a 5-quart bowl or lidded plastic food-grade bucket, whisk together the flours, yeast, salt, and vital wheat gluten.

2. Add the water all at once and mix without kneading using a wooden spoon, until all ingredients are uniformly moist, producing a loose and very wet dough.

3. Rising: Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. DO NOT PUNCH DOWN! After rising, the dough can be baked immediately, or covered (not completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.

4. On baking day, prepare a pizza peel by sprinkling it with cornmeal to prevent the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives or kitchen shears are best). Gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 20 to 40 seconds. If you work the dough longer than this it may make your loaf dense.

5. Elongate the ball, stretch gently, and taper the ends by rolling between your palms.

6. Allow to rest, loosely covered with plastic wrap, on the prepared pizza peel for 90 minutes (40 minutes if you’re using fresh, un-refrigerated dough).

7. 30 minutes before baking, preheat oven to 450°F, with baking stone on middle rack. Place empty broiler tray for holding water on any other shelf.

8. Using a pastry brush, paint the top crust with water. Sprinkle with seed mixture and slash with ¼-inch deep parallel cuts across the loaf, using a serrated bread knife.

9. Bake: Slide the loaf off the peel and onto the baking stone (if you used parchment, it slides right along with the loaf into the oven). Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes, or until the crust is richly browned and firm to the touch.
© 2012, Jeff Hertzberg and Zoë François, adapted from Healthy Bread in Five Minutes a Day (Thomas Dunne Books, 2009)

Valentine's Day at Lavomatic

2012-02-10T19:10:00.000-05:00

Lavomatic's chef's special dinner menu for Valentine's Day, Tuesday, February 14th! You will have your choice of 3 courses for JUST $75 per couple or a la Carte! Beat the Tuesday rush and come in over the weekend and choose from Chef Josh's new menu! You will not be disappointed!

First:

Apricot & avocado Shrimp Salad with Citrus Vinaigrette $10.51

Artichoke & Roasted Vegetabel Hummus $8.45

Spinach Salad with candied pecans, cranberries, bleu cheese crumbles, cranberry orange Vinaigrette $7.61

Second:

Striped Bass - with roasted tomato and acorn squash, lemon and chive butter $26. 34

Seared Filet - with gorgonzola crust, grilled asparagus, and roasted fingerling potatoes $2872

Orecchiette & Chicken Bake - with mozzarella & provolone cheese, artichoke, and olives $24.56

Third:

Chocolate Mousse with strawberry crème $5.00

Caramel Bread Pudding $5.00

$75 PER COUPLE or a la carte...the choice is yours!!

1211 Vine St - Cincinnati, Ohio 45202

Gordon Biersch Rolls Out Limited Edition, 750 ML "Big Beer" Program for 2012

2012-02-10T19:09:00.001-05:00

Dan Gordon, co-founder of Gordon Biersch Brewery announced today the launch of the company’s limited edition, 750 ml. “big bottle” program for 2012. A series of rare, specialty brews with a limited production of 4,000 cases or less will be released throughout the year with Imperial Pilsner Brau (IPB) leading the charge. The brews are expected to appeal to the modern beer connoisseur as well as wine drinkers seeking a new, alternative beverage option.

“This is a beer unlike any other made before,” says Gordon. “We designed the IPB to pique the curiosity of the IPA drinker, and we hope to capture their palate preference with the unique, authentic flavor that is completely its own. This concept is all about innovation and beer creativity.”

Gordon Biersch Brewing Company imported 750ml. bottles from Germany as they do not exist in the United States. The brewing process takes place at the San Jose brewery and is topped off by hand with the addition of historic German swing-top enclosure, which dates back to the late 1800s.

Available in May, IPB is an intensely-hopped, bold Pilsner that emphasizes the noble hops from central Europe: Hallertau, Tettnang, Spalt and Saaz. Brewed in accordance with the Germany Purity Law of 1516, it is naturally carbonated and unfiltered. IPB is 6.5% alcohol and 50 IBU.

The 750ml bottles will retail for approximately $8.99 at specialty grocers and liquor stores, as well as restaurants and bars in 17 United States markets including California, Nevada, Arizona, New Mexico, Texas, Oklahoma, Kansas, Louisiana, Alabama, Georgia, Florida, North Carolina, Virginia, Ohio, Washington DC, Maryland, and Hawaii. For more information on IPB and its availability, please visit http://www.gordonbiersch.com/brewery/limited_releases/imperial_pilsnerbrau.html.

Ninth Annual Great American Bake Sale Season Launches February 29th

2012-02-10T13:27:00.001-05:00

Share Our Strength®, the nation’s leading nonprofit working to end childhood hunger, encourages bakers everywhere to take their extra day in 2012 - Leap Day - and make it count by committing to host a bake sale to help end childhood hunger. Individuals and groups sign up to host bake sales in their local communities and send the funds they raise to support Share Our Strength’s No Kid Hungry® Campaign. The ninth annual Great American Bake Sale, presented by Domino Sugar®, C&H Sugar® and Duncan Hines®, officially launches on February 29 and runs through the end of the year.

In addition to the leap year launch, the Great American Bake Sale will hold its National Challenge Weekend April 20-22, with a goal of hosting 500 bake sales - at least 10 in every state - in one weekend. The first 300 bake sale hosts to submit $275 or more from bake sales held on National Challenge Weekend will receive a Jay at Play’s Little Miss Muffin Pop N Flip™ toy, a 9” doll tucked inside rubber muffin cups, to thank them for their efforts.

“With one in five kids in America struggling with hunger, it’s more important than ever to get involved and help connect children with the food they need,” says Great American Bake Sale Director Amy Crowell. “It’s one of the simplest and most enduring fundraising ideas around. Every year, we see families, kids, businesses, churches and organizations of every kind signing up to host sales and raise money to help make sure that every child in the U.S. gets the food he or she needs.”

Since 2003, more than 1.2 million people have participated in the Great American Bake Sale, raising more than $8 million—funds Share Our Strength uses in a variety of ways, from working with Federal and state governments and local nonprofits to make sure that children and parents at-risk of hunger are using the nutrition programs they’re eligible for; to educating families about how to plan, shop for and prepare the affordable, healthy meals; and advocating for change that will end childhood hunger in America.

“Every bake sale brings Share Our Strength one step closer to ending childhood hunger in America, whether it raises $50 or $5,000,” Crowell says. “Our online Bake Sale Resource Center provides tools and ideas for making every bake sale as successful and fun as possible. Bakers will find planning checklists, templates for flyers, tips on location, pricing and photography and more all online. They can also be part of the bake sale community and share photos and experience from their individual or group events on our Facebook page.”

Visit www.GreatAmericanBakeSale.org for additional information or, to get started right away, go to www.GreatAmericanBakeSale.org/signup.

Fresh Blood Orange Cocktails to Herald the Peak of Blood Orange Season

2012-02-10T11:17:00.001-05:00

Although the winter citrus season was off to a late start in 2012, markets are beginning to be flooded with a wealth of gorgeous citrus fruits, beckoning bartenders and cocktail enthusiasts to serve up drinks highlighting the fresh juices. One such blink-and-you’ll-miss-it fruit is the vaunted blood orange, with its namesake sanguine hue and intoxicating aroma and taste.

Solerno Blood Orange Liqueur is a premium liqueur made with native Sicilian Sanguinello blood oranges picked at the peak of ripeness, bottling the magic for year-round enjoyment. The peak of this fleeting season, however, marks the occasion for pert, luscious cocktails made with both fresh blood oranges and Solerno Blood Orange Liqueur—a bracing remedy for the winter doldrums!

Accomplished San Francisco bartender and Solerno Brand Ambassador Jackie Patterson has concocted an array of cocktail recipes to herald the peak of the season.

Star Ruby
1 oz Solerno
1 oz fresh blood orange juice
1 oz Lillet Rouge
1 oz Hendrick’s Gin
Shake ingredients with ice and fine strain into a chilled coupe glass. Garnish with an orange twist.

Blood Orange Fizz
1 oz Solerno
1 oz Hendrick’s Gin
½ oz fresh blood orange juice
¾ oz fresh lemon juice
½ oz simple syrup
½ oz egg white
1 oz soda water
2 drops orange flower water
Dry shake all ingredients except soda. Hard shake with ice and fine strain into a chilled fizz glass that already has the 1 oz of soda water in the bottom of the glass. Garnish with 2 drops of orange flower water.

Blood Orange Zinger
1 oz Stoli O
1 oz Solerno Blood Orange Liqueur
1 oz fresh blood orange juice
½ oz simple syrup
½ oz fresh lemon juice
4 oz ginger beer
Shake ingredients except ginger beer with ice. Strain into a tall glass over fresh ice, fill with Ginger Beer and stir to incorporate. Garnish with a blood orange slice and a chunk of candied ginger.

Neroli
1 ½ oz Solerno Blood Orange Liqueur
½ oz Aperol
1 oz fresh orange juice (or blood orange juice!)
1 ¾ oz Prosecco
Build ingredients over ice and stir to incorporate and chill. Garnish with a blood orange slice.

Blood Orange Bellini
1 oz blood orange juice
2 oz Solerno Blood Orange Liqueur
3 oz Prosecco
Shake the Solerno and blood orange juice in a cocktail shaker with ice. Fine strain into a Champagne flute and fill with Prosecco.

Solerno & Sparkling
1 oz Solerno Blood Orange Liqueur
5 oz dry sparkling wine
Pour over ice in a tall glass and garnish with several thinly sliced blood orange wheels.

Kraft Foods Launches New Kraft Milkbite Milk & Granola Bars

2012-02-09T19:44:00.000-05:00

Kraft Foods is raising the bar in snacking with its new KRAFT MILKBITE Milk & Granola Bars. Found in the refrigerated dairy aisle, each KRAFT MILKBITE Bar combines real milk with whole grain granola and other tasty and nutritious ingredients like fruit or roasted nuts, while providing the same calcium as an 8 oz. glass of milk. A wholesome alternative to existing bars, KRAFT MILKBITE Bars are a deliciously different snacking experience the entire family can enjoy.

“With MILKBITE, we saw an opportunity to change the status quo and introduce milk into snacking in a whole new way,” said Michelle Lorge, Senior Brand Manager, KRAFT MILKBITE. “By combining real milk and other wholesome ingredients, we designed MILKBITE to help satisfy the demand for snack options that are better for you and also taste great.”

KRAFT MILKBITE Milk & Granola Bars are made with real milk and calcium, making them an excellent source of calcium with 30% of the daily recommended value. They are also a good source of vitamin D and fiber, include protein (5g), and whole grains (7g), and do not contain any artificial flavors, colors or preservatives. Available in five delicious flavors – Chocolate, Strawberry, Peanut Butter, Oatmeal Raisin and Mixed Berry – KRAFT MILKBITE Milk & Granola Bars are a great way to snack at home, school, work or on-the-go.

KRAFT MILKBITE Milk & Granola Bars can be found in the refrigerated dairy aisle for a suggested retail price of $3.49.

For more information about KRAFT MILKBITE Milk & Granola Bars, visit MILKBITE.com.

Why Clean Cuisine Is The Next Best Thing To The ‘Fountain Of Youth’

2012-02-08T18:55:00.001-05:00

No one wants to watch a loved one suffer through a debilitating illness, least of all a doctor who feels he should be able to do something to help. Dr. Andrew Larson faced this scenario a decade ago when his wife Ivy was diagnosed with MS (Multiple Sclerosis). After Ivy’s neurologist, a world-renowned MS specialist at the University of Miami, spelled out the options available for treating her disease, which included dietary change, Andrew Larson used his medical background to create a science-based nutrition plan that could bring Ivy a healthier and better life naturally with an anti-inflammatory ‘clean eating’ diet.

The Clean Cuisine diet places special emphasis on plant-forward nutrition and is based on anti-inflammatory, unrefined and nutrient-dense whole foods. Emphasis on flavor is a big component and the Larson’s recipes replace processed oils and sugars with herbs, spices and simple culinary techniques for delicious and easy-to-prepare meals. “Clean Cuisine bridges the gap between what we should eat, what tastes good, what is scientifically proven to be best for our bodies and what is actually doable in the real world,” says Ivy.

The Larson’s eating and living program does not make people feel deprived – they can have a glass of wine or a sweet “cheat” treat each day because Clean Cuisine is a healthy program for body and mind that makes it possible to lose weight without ‘counting food’ in the form of calories, carbs, fat grams, etc. As Dr. Larson explains, “Once you supply your body with the nutrients it needs you can put an end to excess hunger and food cravings. The only way to lose weight long term is to find a way of eating that is both enjoyable and that doesn’t leave you hungry. That’s what Clean Cuisine does.”

In developing a way to control Ivy’s debilitating illness, the loving couple and bestselling health and nutrition authors discovered a lifestyle that rewards the whole family, including their 10-year old son, with an abundance of energy and vitality. “Since Clean Cuisine centers on a philosophy of healthy eating that transforms traditional dishes into guilt-free, flavor-forward food, everybody in the family benefits and can enjoy the same delicious meals together,” says Ivy Larson.

This medically sound, anti-inflammatory diet has kept Ivy’s MS in remission for over a decade, and is scientifically proven to reduce body fat, reverse diabetes, lower blood pressure, LDL cholesterol and CRP levels as well as ease the symptoms of other inflammatory diseases such as fibromyalgia, asthma, allergies and arthritis. This is huge for the millions of Americans afflicted with these various conditions who often don’t get the results they want from medication alone and are left to feel there is no hope of leading a normal life again. The side benefit of optimizing nutrition with Clean Cuisine is a younger-looking, slimmer and more vibrant body.

In addition to the science behind Clean Cuisine, there is also a beautiful, human-interest love story attached to this young couple’s relationship that is all about love and dedication. It makes perfect sense that Clean Cuisine centers around living from the heart and loving your family enough to help them make smart choices about food and lifestyle, and loving yourself so much that you choose to make choices that will help you be healthier, happier and more energetic.

At their easy-to-navigate website, the Larsons merge medical know-how with practical experience to show how to live life to the fullest. They offer free healthy living product reviews, time-efficient 30-minute ‘fitter, firmer, faster’ workout videos, over 200 Clean Cuisine recipes, and nutrition recommendations for the whole family.

For more life-changing information on Clean Cuisine, visit: www.cleancuisine.com.

Sweet Mary’s “The Perfect Date” Popcorn

2012-02-08T14:58:00.001-05:00

Sweet Mary’s “The Perfect Date” Popcorn ($18.00).
Cure any sweet tooth with this perfectly, popped corn smothered in White Chocolate then drizzled with Milk Chocolate infused with Raspberry: the perfect combination between salty and sweet!

Meant to be shared (or not!), “The Perfect Date” popcorn is 1/2 a pound and ideal for:
· A date between two
· A girl’s night in with her gals
· A hostess gift for any gathering (office, babyshower, bridal event or birthday)
· A night in – alone!
Founded by owner and president Mary Riesgraf, Sweet Mary’s is a confectionery house based in Los Angeles that now offers her delicious treats via online purchases at: www.sweet-marys.com.
Celebrity fans include “My Name is Earl” actor Jason Lee, who ordered 150 caramel/chocolate apples for his wedding along with a few notables:
· Designer Rebecca Minkoff
· Beth Riesgraf of “Leverage”
· Jenna Elfman
· Timothy Hutton
· Krysten Ritter

It's love at Taste of Belgium

2012-02-08T14:55:00.000-05:00

Macarons are available at Findlay Market and at our new Belgian Bistro. For
large orders, call the bistro at 513-381-4607.

We are also offering a special Valentine's day menu on 2/14.

As this is a special day, and we know you want to impress your date, we will accept reservations (Valentine's day prix fixe menu only - see below).

Valentine's Day Menu

APPETIZER
Lobster Vol-au-vent (house made puff pastry cup, creamy lobster, asparagus)

SALAD
Belgian Endive (goat cheese, toasted almonds, pomegranate and pear vinaigrette)

MAIN COURSE
(choice of)
Pan seared scallops (leeks and carrot-ginger purée)
Filet mignon (green peppercorn cream sauce, caramelized Brussels sprouts
and rosemary roasted red potatoes)

DESSERT
Trio of macarons

Taste of Belgium -- Belgian Bistro
1133-1135 Vine St., Cincinnati, OH 45202

$50 per person
RSVP recommended
513-381-4607

Bruegger's Offers Guests THREE Free Bagels to Celebrate National Bagel Day

2012-02-08T14:53:00.000-05:00

Bruegger’s Bagels will celebrate its two favorite days of the year al Bagel Day and its birthday agel Day Birthday Bash. Through 2 p.m., guests who bring a coupon to any of Bruegger’s 300 locations will receive three free bagels to take to the office, home, or enjoy all to themselves.

“Our loyal customers are the best birthday gift of all, and Birthday Bash is our way of saying thanks,” said Bruegger’s Chief Marketing Officer Scott Colwell. “Last year, we gave away nearly a quarter-million of our freshly baked, authentic New York-style bagels. For our 29th birthday, we want to give even more!”

Guests may download the coupon from the “Birthday Bash” tab on Bruegger’s Facebook page, while members of Bruegger’s "Fresh News" email club will receive the coupon via email. (Bagel fans interested in receiving coupons all-year long can register for Fresh News at www.brueggers.com.)

This year also marks Bruegger’s third annual National Bagel Day Survey. As the founder of the retail bagel concept, Bruegger’s asks Americans to tell them about their favorite bagels and toppings each year in honor of bagel day.

For the third year running, the “Everything” bagel wins in the bagel category. In second place is the savory Asiago Parmesan bagel and in third, the sweet-as-pie Cinnamon-Sugar bagel. In the cream cheese category, plain cream cheese is America’s favorite, followed by light plain and honey walnut.

The survey also shows how popular the perfect bagel-and-cream-cheese breakfast combination is ndents have a bagel at least once a week, and close to 10 percent have a bagel every day.

Bruegger’s is the only national chain that bakes bagels fresh in each of its bakeries in the authentic New York-style using just five basic ingredients. In 2011, the bakery chain sold nearly 90 million bagels.

Dry-Rub Seasonings Offer Unique Flavor

2012-02-07T13:23:00.001-05:00

Looking to spice up the standard chicken breast or goof-proof the cooking of that prime beef tenderloin? Professional chefs and home cooks alike are ever searching for unique, simple ways to impress guests whether in a five-star restaurant or at a home party.

Char Crust® dry-rub seasonings were originally developed in 1957 to give steaks a flavorful charred-like crust while sealing in natural, succulent juices. They are now used nationwide to enhance a variety of dishes from beef, lamb, and pork, to poultry and seafood. The premium seasonings have become a popular secret ingredient at restaurants and home kitchens.

“People like to use our products because they don’t have time to cook anymore, but still want delicious meals,” said Bernard Silver, president of Char Crust, Inc. “With Char Crust® rubs, at-home chefs can easily create restaurant-style entrees.”

“Likewise, professional chefs find themselves short-staffed and pressed for time, so they count on Char Crust® rubs as a sure-fire way to serve juicy center-of-the plate items with flair,” said Susan Eriksen, vice president of Char Crust.

Dry-rub seasoning flavors include Original Hickory Grilled, Roasted Garlic Peppercorn, Ginger Teriyaki, Hickory & Molasses, Smoky Spicy Southwest, Amazin’ Cajun, All American Barbecue, Sun-Dried Tomato & Garlic, and Roto Roast. Chefs simply rub the blends of premium herbs, spices and other natural ingredients onto the surface of uncooked meat or fish, then broil, bake, grill, pan-sear, roast, or sauté.

Char Crust® rubs also fit many food lifestyles, such as low-fat, low-carb, or low-calorie diets, as each three-gram serving contains zero fat, one or two carbs, and no more than nine calories. All Char Crust® rubs are also certified kosher.

Four-ounce packages retail at $5.49 and are sold online at www.charcrust.com. Products can also be found at butcher shops, gourmet food stores, and grocery stores nationwide. The seasonings are also sold to restaurants primarily through Sysco's ChefEx program. Chefs at popular restaurants in all 50 states depend on Char Crust® rubs to prepare signature menu items.

About Char Crust®
Char Crust® is a line of dry-rub seasonings that sear and form a beautiful crust that “Seals In The Juices®” on a variety of food items specifically meat, poultry and seafood. Flavors include: Original Hickory Grilled, Roasted Garlic Peppercorn, Ginger Teriyaki, Hickory & Molasses, Smoky Spicy Southwest, Amazin’ Cajun, All American Barbecue, Sun-Dried Tomato & Garlic, and Roto Roast. The product was first developed by Nathan Silver at his legendary Al Farber's Steakhouse in Chicago in 1957. The company is still owned by Nathan’s family and headquartered in Chicago where they manufacture their retail and foodservice products and sell them throughout the USA and Canada.

Make Your and Your Loved Ones' Hearts Soar this Valentine's Day withCrispy Green's Heart-Healthy, Delicious Freeze-Dried Fruit Snacks

2012-02-07T13:21:00.001-05:00

What better way to show love for yourself or your loved one this Valentines Day than by choosing a heart-healthy snack that is sweet, crunchy and delicious, and satisfies your desire for a treat. Crispy Green® and FruitziO® are the right products for you.

Crispy Green® Crispy Fruit and FruitziO® freeze-dried fruit snacks meet the CDC recommendations for heart-healthy snacks. They are fat-free, cholesterol-free, low sodium and contain most of nutrients of the fresh fruits. Crispy Fruit comes in a single-serving bag containing approximately one serving of fruit and 55 calories or less per bag; FruitziO, with a hint of added cane sugar, has 2.5 servings per bag and only 100 calories for the entire bag. Both are vegan-friendly, peanut/tree-nut-free, gluten-free, dairy-free and are kosher-certified.

Whether you are celebrating Valentines Day with that special someone or making a commitment to eat healthier for Healthy Heart Month, Crispy Green offers a healthy-heart choice for the entire family with their full line of Crispy Fruit and FruitziO® freeze-dried fruit snacks. It will be love at first taste with Crispy Fruit and FruitziO!

If you truly love someone, you should care for the health and well-being of the person, especially if that person is yourself, says Angela Liu, President and Founder of Crispy Green. Making a healthier snack choice for you or your loved one says a lot of about how much you care.

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

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

Crispy Green® and FruitziO® products are available in stores such as The Fresh Market, Harris Teeters, Bloom, Earth Fare and selected Whole Food Market. To find a retailer in your area that carries Crispy Greens® and FruitziO® products, go to www.crispygreen.com/where-to-buy.html. For more information, please visit www.crispygreen.com. For news updates, information and special offers, follow Crispy Green and FruitziO® on Twitter @CrispyGreen and @FruitziO and become a fan at Facebook at www.facebook.com/crispygreen.

IHOP Promotes Free Pancakes for a Cause with Wake Up Calls and Online Contest

2012-02-06T12:32:00.001-05:00

IHOP® is launching two programs to raise awareness for its annual free pancake giveaway fundraiser benefitting Children’s Miracle Network Hospitals and other local charities. The family-friendly restaurant chain invites pancake lovers to receive a wake up call on February 28, 2012 – IHOP’s National Pancake Day – from a teen heartthrob, an NFL Hall of Famer, a GRAMMY®-nominated singer, or one of the most beautiful women in America. Flapjack fanatics can also participate in IHOP’s “Stacks for Good Acts” national online contest, which will reward one lucky winner with a year’s supply of free pancakes on National Pancake Day.

To spread the word about National Pancake Day, several Children’s Miracle Network Hospitals’ celebrity supporters have joined forces to “wake up” fans and encourage them to seek out free pancakes on Tuesday, February 28. Hotcake enthusiasts can register to receive a wake up call on National Pancake Day from NFL Hall of Famer Steve Young, Children’s Miracle Network Hospitals co-founders John Schneider and Marie Osmond, singers David Archuleta and GRAMMY-nominated Jordin Sparks, Twilight star Boo Boo Stewart, Disney XD star Brendan Meyer, and the recently crowned Miss America 2012 Laura Kaeppeler. Wake up calls can be requested at IHOPPancakeDay.com through Friday, February 24, 2012.

National Pancake Day is also an exciting date for participants in IHOP’s “Stacks For Good Acts” online contest, which invites good Samaritans to submit a story of 250 words or less about a good deed they or someone they know did in 2011. The author of the winning entry, who will be announced on National Pancake Day, will receive free pancakes for one year (defined as one free short stack of buttermilk pancakes per day for 365 days). Entries will be judged on emotional impact, originality and entertainment value, and they can be submitted anytime at IHOPPancakeDay.com between now and the end of the contest at 11:59 p.m. ET on February 24, 2012. Complete "Stacks for Good Acts" contest rules can be found at IHOPPancakeDay.com.

On National Pancake Day, Tuesday, February 28, 2012, IHOP will give guests one free short stack of its signature buttermilk pancakes from 7 a.m. to 10 p.m. at more than 1,500 restaurants throughout the United States. In return, IHOP will ask guests to make a voluntary donation to support Children’s Miracle Network Hospitals and other local charities, hoping to break a record by raising more than $2.7 million.

For more information about National Pancake Day, to find a local IHOP, or to donate to Children’s Miracle Network Hospitals, please visit www.IHOPPancakeDay.com.

Introducing Muffin Meal

2012-02-06T12:11:00.000-05:00

A new bakeware accessory that puts cup-like holes in muffins or cupcakes – so you can “fill it with your imagination!” Fits any brand, make or model pan; cup slides up or down and locks into place to make shallow or deeper holes. Muffinmeal is made from high temperature FDA approved plastic that can withstand 400 degrees; cleans up easily and is dishwasher safe. No waste like traditional coring utensils. There are endless savory and sweet combinations that can be created with muffinmeal.

http://www.cupcaqe.com/Home.html

Combat Viruses and Bacteria with Immunity-boosting Foods from Your Kitchen

2012-02-06T08:59:00.001-05:00

In the Northern hemisphere, its now peak time for the flu and colds, which grip millions of Americans each year. And contrary to common belief, the best way to combat viruses and bacteria is not in your medicine cabinet its in your kitchen.

Topical BioMedics, makers of Topricin Pain Relief and Healing Cream, has partnered with Roufia Payman, the director of outpatient nutritional services at Northern Dutchess Hospital in Rhinebeck, NY, to provide a list of nutritional tips for top immunity-boosting foods that can help you achieve optimum healing and wellness.

Weve all heard the saying Starve a fever and feed a coldOr is it, Feed a fever and starve a cold? The actual phrase, which dates back to the middle 1500s, claims we should starve a fever and feed a cold. But theres no reason to be confused because the good news is that starving is never the correct answer, making it easy to remember you should feed both.

Foods that are rich in nutrients may help keep you well, or if you do succumb to illness, will help your body fight off the infection.

For starters, its always a good idea to include more raw fruits and vegetables in your diet as they provide an abundance of all important antioxidants and phytochemicals.

Zinc is an important mineral, as well, as it has antioxidant effects plus is vital to the bodys resistance to infection and to stimulate the immune system. Foods rich in zinc include eggs, meats, nuts, seafood, seeds, wheat germ and whole grains.

The mineral selenium helps to boost immunity and increase your bodys production of cytokines, which help remove the flu virus. Selenium-rich foods include Brazil nuts and seafood, particularly lobster, oysters, crab, clams, tuna and cod.

Its important to think protein, too. Its vital to help build and repair tissue and fight viral and bacterial infections. Choose lean sources like skinless chicken, turkey, sardines, and beans, as well as a good-quality whey protein powder.

Heres a list of top immunity-boosting foods for optimum healing and wellness.

NOTHING BEATS CHICKEN SOUP
Grandma was right nothing beats chicken soup for fending off sniffles. Not only does it provide the fluids needed to help fight off viruses, its a powerful mucus stimulant so it helps clear nasal congestion as well as thin mucus. Its also thought to have a mild anti-inflammatory effect than can help ease cold symptoms. Keep some organic chicken stock on hand, because studies have found that even commercial soup is as effective as homemade.

USE FLAVORFUL HEALERS
If you want to punch up the healing power of your chicken soup or any other dish add plenty of garlic and onions. When combined, these flavorful healers contain numerous antiseptic and immunity boosting compounds. As an added plus, garlic helps to open clogged sinuses.

SRHOOM IT AWAY
No herbal medicine cabinet should be without mushrooms. They increase the production of cytokines, which are cells that help fight off infection. They also contain polysaccharides, which are compounds that support the immune system. The most potent cold- and flu-fighting shrooms are shitake, maitake and reishi.

C IS FOR CITRUS
Citrus fruits contain hefty doses of powerhouse vitamin C. Studies have found that this antioxidant can reduce cold symptoms by 23 percent, and all thats needed is just one to eight grams (1,000 to 8,000 milligrams) to do the trick. Besides citrus fruits, other foods that have high amounts of vitamin C include papaya, sweet potatoes, butternut squash, tomatoes, broccoli, brussel sprouts and red bell peppers.

GO YOGURT
Studies have shown that eating a cup of low-fat yogurt each day can reduce your susceptibility to colds by 25 percent. The beneficial bacteria is Lactobacillus reuteri which has been found to block the replication of viruses that invade the body when we get sick. Not all brands have that particular bacteria, so check labels and be sure to go organic.

IMMUNE-BOOSTING SUPPLEMENTS
While yogurt is a great source of probiotics, some have more than others and we can really benefit by taking an additional supplement. Other immune-booster musts are vitamin D and Omega 3 fatty acid.

SIP WHEN YOURE SICK
Hot tea is soothing and a great home remedy, helping to thin mucus and ensure proper hydration. For added health benefit, sip green or black tea both are filled with flavonoids, which are potent antioxidants.

GINGER AID
Ginger comes to the aid when were sick in some powerful ways. Besides soothing a scratchy throat, it has chemicals called sesquiterpenes that target rhinoviruses which are the most common family of cold viruses as well as substances that help suppress coughing. Ginger is also a natural pain and fever reducer and a mild sedative so youll feel more comfortable and be able to rest easier. Add a couple of tablespoons of shredded gingerroot to your tea, or make ginger tea (it comes in tea bags, but you can also simmer fresh sliced ginger to make a potent brew)

HONEY OF A CURE
Honey has numerous medicinal properties and because it coats your throat it is a natural way to soothe sore throats. It also has antioxidant and antimicrobial properties to help fight infections from viruses, bacteria, and fungi. Skip the common clover honey that youll find in the supermarket as it has the lowest antioxidant level. Look for buckwheat honey, which has the highest. (A note of caution: never give honey to children under one years of age because their immune systems are not developed enough to ward off infantile botulism, which is carried in honey spores.)

GET PEPPY
Its ironic that black pepper the spice best known for making you sneeze can ward off the sniffles. Black peppercorns are high in piperine, a compound known for its anti-fever and pain-relieving qualities.

SPICE IT UP
Make recipes more flavorful with garlic, thyme, rosemary, sage and oregano while spicing things up, youll also get an added kick of immune-busters, too.

Follow these tips, nourish yourself with these immunity-boosting foods and have a happy and healthy season.

Roufia Payman is a contributing columnist to Natural Healing, Natural Wellness, a newsletter published by Topical BioMedics featuring insight from experts in various health fields. The newsletter is available free at www.topricin.com. Sign up to receive updates when a new issue of the newsletter is published as well as other news and information.

Topricin is available in pharmacies, natural food stores and other fine retailers nationwide, including Whole Foods, Vitamin Shoppe, Vitamin World, Fred Meyer, Wegmans, and other retail stores throughout the U.S., as well as direct from the Topical BioMedics online store.

To learn more about Topricin, go to http://www.topricin.com.

7 Tricks to Tasty, Delicious Gluten Free Foods

2012-02-03T12:32:00.001-05:00

The words “gluten-free” so often conjure images of bland, tasteless, and (if we’re being honest) gross foods. If you skip by the special gluten-free section of the grocery store or turn up your nose at the dish your friend with celiac disease brought to the neighborhood potluck, you’re not alone. Gluten, a mixture of proteins in wheat, rye, and barley, was once a largely ignored allergen that was causing big problems for its sufferers. And while gluten awareness is on the rise, most people assume that getting rid of gluten means a lot of extra work and giving up on all the foods you love. But a new book says that it’s actually much easier and tastier than you think.

“Being gluten-free isn’t about being on a diet,” explains Danna Korn, author of Living Gluten-Free For Dummies®, 2nd Edition (Wiley Publishing, Inc., June 2010, ISBN: 978-0-4705858-9-4, $19.99). “It’s about living a lifestyle. And whether you’ve been gluten-free for decades or are just getting started, your most important tool is knowledge.” Korn, who is respected as one of the leading authorities on the gluten-free diet and the medical conditions that benefit from it, has written the book as a practical guide full of trusted, authoritative advice and explanations and clear guidance on how to make the transition to a gluten-free lifestyle.

“More and more families are learning to go the gluten-free route, and it’s not just for those who suffer from the increasingly common celiac disease,” she continues. “Families everywhere are facing wheat allergies, gluten intolerance, and even autism—all diseases that are linked to the gluten we get from the food we consume. And more and more, people are taking the gluten-free plunge in the hopes of getting their families on the road to healthier eating.” The trick, she says, is learning how to substitute for a few staple ingredients in your kitchen. If you’re tempted to experiment with making your favorite recipes gluten-free, here are some savvy substitutions for a few of your favorite ingredients.

Flour: If you do any sort of baking or cooking at home, then you know flour is an essential ingredient for a lot of recipes. For those who cook in a gluten-free home, finding a flour alternative can be a top priority. If a recipe calls for flour, consider using cornstarch or a gluten-free flour or mix instead. Experiment with the many new flours available, like bean flours, sorghum, and amaranth and see which one you like the best. They’re nutritious and add flavor, and most importantly, they’re gluten-free!
Breadings and coatings: If a recipe calls for breading, bread crumbs, flour coating, or a similar preparation, consider using wheat- or gluten-free mix (either homemade or store bought). Bread and muffin mixes work well for coatings on chicken and other fried goodies. Seasoned cornmeal or corn flour (masa) and crushed potato chips are also excellent alternatives.

Bread crumbs: Gluten-free bread crumbs are one of the easier alternative ingredients to come by in your kitchen. Many gluten-free breads turn to crumbs when you look at them. And certainly, there are always plenty of crumbs in the bag; just use them as extras for cooking! If you need a larger quantity, try crumbling some bread slices and toast or broil the crumbs to make them crunch.

Croutons: Croutons are a great way to take a salad from so-so to sensational with very little trouble. Making your own, gluten-free croutons is simple as well: cut fresh, gluten-free bread into cubes, deep fry, and then roll in Parmesan cheese and spices. Some people suggest letting the bread get just a tad stale (not moldy) before making croutons this way.

Granola: Granola is a multifaceted ingredient that should be a staple in any kitchen! It is great with yogurt and fruit, as a component in trail mix, or as a stand-alone snack. If you can find gluten-free oats at the store, then you’re set. But if you can’t, you can still make granola with very little trouble. Toss together toasted nuts and seeds and then mix them with gluten-free cereal, honey, vanilla, a tiny bit of oil, and spices or seasonings. How much spices and seasonings? A smidge or so, until it tastes like you like it. Bake at 300 degrees for an hour, stirring every 15 minutes. Add dried fruit (that’s been soaked in water for 10 minutes), let cool, then refrigerate or vacuum seal and freeze.

Trail mix: Trail mix is great for snacking on the go and is a healthy treat kids enjoy. Many trail mixes that are available in stores are already gluten-free, but if you like to make your own, mix some peanuts, raisins, dried fruit, and gluten-free chocolate candies or chips.

Oatmeal or hot cereal: If you like to start your day with a steaming bowl of oats, don’t despair! Try substituting your morning oatmeal with corn grits. Prepare them just like oatmeal and top with butter, cinnamon, and sugar, or fry them. You may also be able to find hot cereals that are made from grain-free flours. Some new amaranth and quinoa hot cereals also are available. (And as an added bonus, they are nutritional powerhouses!)

“Don’t be afraid to get creative,” Korn concludes. “Having a gluten-free kitchen shouldn’t take the joy out of preparing meals and creating new culinary delights. In fact, it should make you that much more skilled as a chef And with a little planning and an open mind, you just may be surprised at the safe, nutritious, and downright tasty dishes that come out of your kitchen!”

# # #
About the Author:
Danna Korn is respected as one of the leading authorities on the gluten-free diet and the medical conditions that benefit from it. She’s been featured in Peoplemagazine, on ABC’s 20-20, and dozens of other national media outlets She is the coauthor of Gluten-Free Cooking For Dummies®.
About the Book:
Living Gluten-Free For Dummies®, 2nd Edition (Wiley Publishing, Inc., June 2010, ISBN: 978-0-4705858-9-4, $19.99) is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974.

New Orleans Food & Wine Experience Celebrates 20 Years

2012-02-03T12:29:00.001-05:00

What began as a small, intimate, one-day gathering of wineries and chefs 20 years ago has grown into a grand celebration of wine and food attracting more than 10,000 people each year over a 5-day weekend, and giving back to the community through support of various organizations. The 20th Anniversary of the New Orleans Food & Wine Experience, which takes place May 22 26, 2012, includes Wine Dinners hosted by more than 30 New Orleans area restaurants; Vinola, NOWFE's premium tasting event; the Royal Street Stroll sponsored by Rouses, NOWFE's signature event, a definitive evening event set in the heart of the French Quarter; and exciting Culinary Seminars which will fill the days and nights with all things wine and food. The weekend culminates with Grand Tastings on Friday and Saturday in true grand fashion with more than 175 wineries showcasing over 1000 wines and 75 chefs serving culinary delights from our region.

In addition, NOWFE will celebrate its 20th Anniversary with an international cake competition and tasting on Friday, May 25th from 8:30 11:00 pm. Invited pastry chefs Vanessa Fiorini of Toronto, Canada; Solandie Exantus of the Royal Sonesta Hotel New Orleans; Bronwen Weber of Frosted Art Bakery & Studio in Dallas; and Vinnie and Michelle Garcia of The Bleeding Heart Bakery in Chicago will join in the festivities and create their own signature version of an anniversary cake to be paired with Champagne Nicolas Feuillatte at the Big Gateaux Show. This ticketed event, hosted by Food Network's Keegan Gerhard, Sucre's Tariq Hanna, and the Royal Sonesta Hotel, will feature a burlesque-theme with Trixi Minx & the Beauties from Burlesque Ballroom. Each chef, assisted by a local culinary student, will create spectacularly designed cakes, to be displayed and tasted at a burlesque themed after-party following the Grand Tasting. Celebrity hosts and judges, including World Champion Pastry Chef and winner of Top Chef Desserts, Season 2, Chris Hanmer; native born Chef John Besh; Lee Schrager, founder of the South Beach Wine & Food Festival and New York City Wine & Food Festival; and a member of the editorial team from Fine Cooking Magazine, as well as attendees, will choose their favorite delight. The winning design and pastry chef will be awarded with a $5000 prize sponsored by Valrhona. All cake entries will be on display at the Saturday Grand Tasting in the Ernest N. Morial Convention Center. "We are so excited about this event; it will certainly highlight the glamour and excitement that New Orleans has to offer, while toasting our milestone," states Mary Beth Romig, New Orleans Wine & Food Experience Board President. "Everyone should celebrate in such grand style on their anniversary."

The event itself has evolved through the years and over its 20-year history NOWFE has contributed more than $1 million to local non-profit organizations. This year 100% of the proceeds will go towards two causes: fighting hunger in our community and supporting culinary education. The 2012 beneficiaries have been namedSecond Harvest Food Bank of Greater New Orleans and Acadiana will receive 40% of the proceeds. Second Harvest Food Bank is leading the fight against hunger in south Louisiana through food distribution, education, advocacy and disaster response. Annually, Second Harvest serves approximately 263,000 people through 240 nonprofit and faith-based agencies across 23 south Louisiana parishes. The following organizations will share the remaining 60% of the proceeds: the Louisiana Restaurant Association Education Foundation's ProStart Program, Delgado Culinary Arts School, New Orleans Center for the Creative Arts (NOCCA), the John Folse Culinary Institute and the Edible Schoolyard New Orleans. "The donations we make to our local non-profits not only benefit them, but it strengthens our community as a whole," states Jamie Peckenpaugh, NOWFE Executive Director. "We are proud to have been a part of this community for 20 years and we look forward to the next twenty."

This year NOWFE welcomes Fine Cooking magazine as its National Media Sponsor and the return of Audi of New Orleans as the Official Automobile Sponsor and Rouse's Markets as the Presenting Sponsor of the Royal Street Stroll. "We are extremely proud that Fine Cooking is joining our returning sponsors in this year's event," states Romig. "Such well respected companies only enhances our reputation and opens the doors for more people to discover the allure of NOWFE."

Celebrate Earth Day this April 22 with Fair Trade Certified Numi Organic Tea

2012-02-02T21:33:00.000-05:00

Celebrate Earth Day this April 22 with a delicious cup of Numi Organic Tea, the largest importer of Fair Trade tea in the United States.

Earth Day began in 1970 and has continued to influence positive change for the environment. Those looking to support a clean, eco-friendly world can proudly sip on some Numi Organic Tea, a company dedicated to reducing their impact on the planet and minimizing waste. Not only are their teas 100% organic and made with only real ingredients (nothing artificial - no flavorings or syrups), Numi also uses eco-responsible packaging and works with green partners to offset carbon emissions. By implementing a responsible production, Numi annually conserves over 5,200 trees and 2,332,740 gallons of water.

Moreover, Numi Organic Tea was recently named the largest importer of Fair Trade certified teas in the United States, which guarantee workers a fair wage and empower farming communities to improve their homes, schools, medical access and village infrastructure. They are proud of their reputation as a sustainable business; ensuring the integrity of their teas means packaging them using the most sustainable means possible.

For more information on Numi Organic Tea and their Fair Trade Certified products, please visit www.numitea.com; for more information on Earth Day 2012, visit www.earthday.org.

Dole shows off its "Salad'tude" wth actress Felicity Huffman

2012-02-02T15:09:00.000-05:00

Dole (www.dole.com/salads) is unveiling a bold new campaign that lets consumers know that it’s OK to be just a little selfish in their quest to make their perfect salad in 2012.
The company, one of the world’s largest providers of fresh-cut, packaged salad, is even enlisting the services of an Emmy-winning actress, Felicity Huffman, to motivate Americans to new heights of indulgence – at least when it comes to their salad-making.
DOLE® Salad’tude™ is an integrated marketing program that encourages the nation’s millions of salad lovers to take their passion for salad creation one step further –to the point of thinking of salad as an opportunity for personal extravagance and escape. There are endless possibilities in salad-making and Dole wants consumers to open their salad bowls – and their minds – to make the absolute perfect salad for themselves.

“We’re encouraging salad lovers to adopt a ‘salad state of mind’ in 2012 – and giving them the license to practice a new attitude of healthy salad self-indulgence,” explained Ronda Reed, VP of marketing for Dole Fresh Vegetables. “This means combining those fresh ingredients and flavors you crave the most, whether everyday or unexpected, with a little imagination and pizazz to create your own salad masterpiece. The result can be pure enjoyment of a perfectly crafted salad, and those rare moments of personal and culinary contentment we call ‘Salad’tude.’”

Launching this week, the multimedia campaign combines celebrity endorsements, spirited salad celebrations and exclusive social media clubs with digital promotions featuring trips to California and other destinations as prizes. It comes on the heels of successful 2011 partnerships with a host of non-food celebrities designed to position salad as a unique opportunity for in-kitchen creativity, inspiration and personal expression. This year’s theme of Salad’tude widens that definition even further to include themes of wholesome pampering and togetherness.

“Salad’tude is all about helping salad users tap into their love for creating and enjoying their ultimate salad – either alone or shared with family or friends as part of a salad celebration,” Reed said.

Inspired by her on-camera and real-life roles as a successful working mom, her passion for healthy eating and support for the hunger-relief organization Feeding America, Dole saw Felicity Huffman as ideally suited to encourage consumers to embrace their inner Salad’tude. The actress will star in a series of online and traditional ads that entice salad users to greater personal expression using Dole’s 38 salad blends and all-natural kits. She will work with Dole to host media events and appearances, as well as the “Show Your Salad’tude Sweepstakes,” an online opportunity for one lucky participant to win a trip for five to Monterey, Calif., for the ultimate salad-indulgence experience including dining with Felicity Huffman. Salad lovers can enter the contest by going to www.dole.com/salads.

Also in February, Huffman will encourage salad-loving Americans to host their own salad parties to create and share their perfect salad and spend a little healthful indulgent time with their friends.

According to Chris Mayhew, Dole Fresh Vegetables marketing director, 2012’s Salad’tude campaign is an extension of last year’s program in which Candice Olson, Clinton Kelly and Cheryl Burke applied their personal creative inspiration to the art of salad-making. The partnerships were the first in DOLE Salads history to specifically target non-food spokespersons and helped position the brand within a broader lifestyle context.

Dole’s Salad’tude will be supported by a comprehensive digital media campaign, in-store materials, consumer promotion, mobile and social media marketing and PR. The program is part of a larger mission by Dole to increase consumption of fruits and vegetables to improve the nutritional health of Americans and work to reverse a number of negative health trends.
Certain elements of the Salad’tude campaign in February, including digital ads, blogger communications and the DOLE Salads Facebook and web pages, will reference Feeding America®, the nation’s leading domestic hunger-relief charity. A Feeding America partner, Dole Fresh Vegetables will be making a one-time incremental donation to the Chicago-based nonprofit hunger-relief organization timed to the launch of the campaign.

Feeding America seeks to feed Americans who struggle with hunger through a nationwide network of member food banks and to engage the public in the fight to end hunger. For more information, go to www.feedingamerica.org.
For learn more about Dole Salad’tude, go to www.dole.com/salads or www.facebook.com/DOLESaladGude.

Funny Food (May 2012) - "These not your mother's smiley-face sandwiches"

2012-02-02T14:31:00.001-05:00

Bill & Claire Wurtzel's Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts, inspires kids and parents to play with their food to improve their health!

Bill's is a wacky world where nutritious and delicious fit together like two peas in a pod on every well-balanced, colorful and nutritious Funny Food breakfast plate. Kids everywhere will see nutritious food in a whole new light, laughing their way to a healthy future when they make and eat breakfast (and snacks, too!) with Funny Food. Is your child vehemently opposed to veggies or fighting with you about eating fruit? We have your game-changer.

In Funny Food, Bill shows us how to improvise and use creativity to make carrots into airplanes, eggs into jugglers, pears into guitar players and bananas into bikes and trains. There's something new around every corner and jumping off of every page! Don't be surprised to discover a puppy in your oatmeal, a fish in your cereal or juggling clowns on your pancakes. Kids will learn how and why to make healthy choices each time they sit down for breakfast with Funny Food.

Bill (the artist) and Claire (the educator, training teachers in the NYC public schools for more than 40 years) have turned a hobby into a social message. In their Funny Food workshops held in schools all over NYC - from Harlem to the Lower East Side - Bill & Claire teach students, parents, educators, school nurses and even nutritionists to use their imaginations to improve health and eating habits.

"The goal is to discourage obesity by inspiring children—and adults—to improve their eating habits by creating meals that are not only nutritious, but also fun," says The New York Times.

Funny Food contains both recipes, how-to photographs and step-by-steps and tips for healthy eating included throughout the book.

BILL WURTZEL is both an award-winning creative director and renowned jazz guitarist. Now a founding director of the Jazz Foundation of America, he performs weekly in NYC. He and his wife Claire are married 50 years and live in New York City.

CLAIRE WURTZEL has been an educator for 40 years. She served on the faculty of Bank Street Graduate School for 17 years and currently serves on the faculty of the American Museum of Natural History working with teachers, administrators, families, psychologists, librarians, and museum educators both nationally and internationally. Recently, she and Bill have launched healthy breakfast workshops in the schools. They have 2 daughters, and 3 grandchildren.

For more info go to: www.funnyfood.us

FUNNY FOOD: 365 HEALTHY, SILLY, CREATIVE BREAKFASTS

Bill & Claire Wurtzel

160 pages, 7.5 x 7.5
Hardcover, $19.95 ($19.95 CAN)
365 full color photographs
ISBN 978-1-59962-111-1
On Sale: April 2012
welcomebooks.com • funnyfood.us • Pre-order on Amazon

A Sweet All Natural Treat for Valentine’s Day

2012-02-02T11:29:00.000-05:00

Eric Lanlard, acclaimed patissier and author of CAKE BOY, offers a sublime version of Red Velvet Cupcakes for Valentine’s Day with a unique twist—all natural ingredients! Unlike most red velvet recipes, there is not a hint of food coloring in this mixture. Instead, the rich color results from the interaction of baking soda with vinegar.

Lanlard is a stickler for using the very best, all natural ingredients, including Nielsen-Massey Vanillas. Lanlard uses Nielsen-Massey products at his London pastry shop, Cake Boy, and on his UK TV series, Baking Mad because they offer delicious flavor that artificial products can’t complete with.

“I am mad for Nielsen-Massey,” says Chef Lanlard, “one of my favorite purveyors!”

Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free making them a perfect fit for Lanlard’s all natural Red Velvet Cupcake recipe below.

RED VELVET CUPCAKES from Cake Boy by Eric Lanlard
Makes 24 cupcakes
Preparation time: 30 minutes
Cooking time: 20 minutes

For the cupcakes
¾ cup pure cocoa powder

1½ tsp Nielsen-Massey Vanillas Pure Vanilla Extract
¼lb plus 1 tbsp (11/8 sticks) unsalted butter, softened
1 generous cup superfine sugar
4 egg yolks
1 cup buttermilk
1 tsp fine salt
2¾ cups all-purpose flour, sifted
1 tsp baking soda
1 tsp white wine vinegar

For the frosting
1 cup milk
3 tbsp all-purpose flour
a pinch of fine salt
8oz of either bittersweet chocolate (62% cocoa solids) or white chocolate, broken into pieces
¼lb plus 6 tbsp (1¾ sticks) unsalted butter, softened
2¾ cups confectioners’ sugar
2 tbsp pure cocoa powder (omit if making white chocolate frosting)
1 tsp Nielsen-Massey Vanillas Pure Vanilla Extract (omit if making white chocolate frosting)

Directions
Preheat the oven to 350ºF. Line two 12-cup muffin pans with cupcake papers.
Sift the cocoa and mix with the vanilla in a small bowl. Set aside.

Beat the butter and sugar together in a large bowl, using an electric hand mixer set on medium-high speed, or a stand mixer. Once the butter and sugar mixture is pale, light, and fluffy, add the egg yolks, one at a time, and beat until everything is combined. Add the cocoa mixture and beat well for another minute to combine.

Stir the buttermilk and salt together and add it to the butter and sugar mixture, a third at a time, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Then, with your mixer on high, beat everything together on a high speed for about 5 minutes, until you have a smooth, glossy batter.

Fill each cupcake paper to three-quarters full. Bake for 18–20 minutes or until a skewer inserted in the cupcake center comes out clean.

Cool in the pans on a wire rack for 10 minutes. Remove the cakes and cool completely before frosting.

For the frosting, whisk the milk, flour, and salt in a small saucepan over a medium heat until the mixture thickens and begins to bubble, about 1–2 minutes. Transfer to a small bowl and allow to cool.
Melt dark or white chocolate. Set aside to cool.

Beat the butter, sugar, and cocoa (if using) together until fluffy. Add to the cooled chocolate followed by the milk mixture and vanilla extract (if using). Beat together until smooth, then spoon into a pastry bag with a small plain or star tip. Pipe immediately onto the cupcakes.

Tip
It is really important that an electric hand-held or stand mixer is used to blend the cupcake batter thoroughly, so that a loose, glossy mixture is achieved.

World's first complimentary Sommelier, Car and Driver

2012-02-01T14:15:00.001-05:00

The epicurean travel company, FOOD & WINE TRAILS of Sonoma County, California, announces the world's first Sommelier, Car & Driver program for the cruise industry. To launch this new land program, Food & Wine Trails is offering it complimentary onboard select Silversea Cruises' 2012 Mediterranean sailings.

What makes the Sommelier, Car & Driver program so unique is having one's own sommelier as a private guide for half a day touring the region's premier wineries. The sommelier will provide the wine lover with unparalleled insight and access to top wineries near the cruise-ports of Livorno, Marseille and Barcelona.

"Many cruise programs offer a free car-and-driver incentive" says Food & Wine Trails' President Larry Martin. "But wine-lovers are left on their own to find and gain access to the best wine estates. We're able to offer this completely new, complimentary benefit to food and wine lovers due to our years of experience in arranging sommelier-led wine-tours around the world, and because of our long relationship with Silversea."

Martin points out that Silversea's reputation for fine cuisine attracts the kind of traveler who wants to learn about a region's food and wine. But not every cruiser wants to join a group, which up to now, was the only convenient way to arrange a wine tour. "We are taking individual travelers to the wine-regions of Bolgheri, Bandol and Penedes, not only because they can be toured in a half-day, but because they're producing some of the most exciting wines in the world."

Bolgheri is a medieval village near the port of Livorno, Italy, and the home of the Super Tuscan wine appellation. Here Food & Wine Trails' guests can visit such well-known wineries as Michele Satta, Fornacelle, or Ca Marcanda, Angelo Gajas latest venture.

Near Marseille is the beautiful region of Bandol, one of the most prominent wine regions of the Cotes de Provence. One of the wineries that put Bandol on the map is Domain Tempier, made famous by the best-selling cookbook Lulu's Provencal Table. Guests here can visit Lulu's winery, and if they're lucky, enjoy some of Lulu's homemade cookies with their wine.

Barcelona is one of Europe's most exciting cities, and the Penedes wine region is only a half hour drive past the city outskirts. Penedes is normally associated with Spanish Cava sparkling wines but the region is now gaining fame for producing quality red wines as well. Penedes wineries that can be visited through the Sommelier, Car & Driver program are Albet i Noia, Miguel Torres, Jean Len and Pars Balt.

The promotion is available exclusively for travelers who book one of fifteen select 2012 Silversea Mediterranean voyages cruise directly with Food & Wine Trails. The Sommelier, Car & Driver guest chooses the day's itinerary depending on preference and availability. Travelers who wish to extend to a full day wine-tour can do that for a fee of approximately 200 euros per person (approximately $300 US).

Silversea cruise prices begin at $2,999 per person double occupancy, for a 10-night cruise departing April 17 going from Barcelona to Rome on the 298-passenger SILVER WIND. The price includes accommodations in a spacious 240 square foot Vista Suite, all meals, entertainment, $1000 onboard spending credit, and the complimentary private Sommelier Car and Driver package. The price does not include any onshore meals or wine-tasting fees (not all wineries charge tasting fees).

Ice Cream: A Valentine's Day Treat

2012-02-01T11:39:00.001-05:00

Owner Jeni Britton Bauer of Jeni's Splendid Ice Creams, Ohio's artisanal frozen treat pioneers, believes that ice cream is the ultimate aphrodisiac; you can learn a lot about a person by the flavors they choose (classic? bold?) and how they eat their ice cream (do they lick or bite?). Its taste, scent and body engages all the senses.

People have said yes to marriage proposals written on flavor cards inside Jeni's freezer cases, and have served their own custom Jeni's flavor in place of traditional wedding cake. In fact, Jeni's hosted its first wedding this past December. The bride and groom shared a cone of the signature Pistachio & Honey and Wildberry Lavender during an intimate ceremony in one of Jeni's brightly-colored Columbus scoop shops.

Jeni's signature and limited edition pints are also a refreshing departure from standard chocolates, in case you're doing any gift guides. Collections range from $70-$175 and individual flavors are $12 each all available for home delivery within the United States at jenisicecreams.com.

OpenTable Diner Reviews Reveal the 100 Most Romantic Restaurants inthe U.S.

2012-02-01T09:53:00.001-05:00

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

With 30 winning restaurants serving American cuisine, it is clear that chefs are seducing OpenTable diners with local ingredients and homegrown inspiration. Naturally, reviewers also acknowledged the birthplace of fine dining by honoring 25 restaurants that serve food borne out of the kitchens of France. And Italian restaurants, which are closely associated with serving the world's most sensual foods, account for an impressive 11 award winners. Transcending cuisine, restaurants that feature shared dishes proved popular, with 16 fondue restaurants making the list. Seven steakhouses also earned kudos.

Regionally, honorees cover 31 states and Washington, D.C., with California claiming 16 spots on the list and Texas taking eight places. New York restaurants earn seven wins, while Hawaii boasts six standouts, and Nevada and Ohio take five wins apiece. Arizona, Colorado, and Florida each count four restaurants. Also represented are Illinois, Indiana, Louisiana, North Carolina, Oklahoma, Pennsylvania, Utah, and Washington, among others.

"Romance means different things to different diners, and the array of restaurants on this list shows just that," says Caroline Potter, OpenTable Chief Dining Officer. She adds, "Some couples are drawn to candlelight and roses, while others want to share the experience of eating by digging into dishes together, such as a pot of fondue or a juicy porterhouse for two. What all the winning restaurants have in common is that they continually create unique dining experiences that make every couple feel like love is in the air."

The Diners' Choice Awards for the top 100 most romantic restaurants is generated from nearly 5 million reviews collected from verified OpenTable diners between January 2011 and December 2011. All restaurants with a minimum number of qualifying reviews were included for consideration. Each such restaurant was then scored based on its percentage of qualifying reviews for which "romantic" was selected as a special feature.

Based on this methodology, the following restaurants, listed in alphabetical order, comprise the 100 most romantic restaurants in the U.S. according to OpenTable diners. The complete list may also be viewed at http://www.opentable.com/romantic.

2012 Diners' Choice Award Winners for Most Romantic Restaurants in the U.S.

A Caprice – Tiburon, California
Acquerello – San Francisco, California
Addison at The Grand Del Mar – San Diego, California
Alize at the Top of the Palms Casino Resort – Las Vegas, Nevada
Andre's at the Monte Carlo Resort & Casino – Las Vegas, Nevada
Bacaro – New York, New York
Bertrand at Mister A's – San Diego, California
Bouchard Restaurant and Inn – Newport, Rhode Island
Boulevard Steakhouse – Edmond, Oklahoma
Briarhurst Manor – Manitou Springs, Colorado
Brown's Beach House – Kohala Coast, Hawaii
Cacharel Restaurant – Arlington, Texas
Cafe Central – El Paso, Texas
Cafe Renaissance – Vienna, Virginia
Canlis – Seattle, Washington
Capische – Wailea, Hawaii
Castle Falls – Oklahoma City, Oklahoma
The Cellar – Fullerton, California
Chez Francois – Vermilion, Ohio
Chez Nous French Restaurant – Humble, Texas
Chez Shea – Seattle, Washington
Club A Steakhouse – New York, New York
Coach House – Oklahoma City, Oklahoma
Coach Insignia – Detroit, Michigan
Craftwood Inn – Manitou Springs, Colorado
Different Pointe of View – Phoenix, Arizona
The Dining Room-Biltmore Estate – Asheville, North Carolina
Eagle's Nest – Indianapolis, Indiana
Eiffel Tower – Las Vegas, Nevada
The Elkridge Furnace Inn – Elkridge, Maryland
Erminia Ristorante – New York, New York
Fearrington House Restaurant – Pittsboro, North Carolina
Fleur de Lys – San Francisco, California
French 75 Bistro – Laguna Beach, California
French Cafe – Omaha, Nebraska
The French Room – Dallas, Texas
Geja's Cafe – Chicago, Illinois
Genoa Restaurant – Portland, Oregon
Gibraltar – Miami, Florida
Glasbern Country Inn – Fogelsville, Pennsylvania
The Grill Room at the Windsor Court Hotel – New Orleans, Louisiana
The Hungry I – Boston, Massachusetts
Il Bistro – Seattle, Washington
Il Cielo Gardens Restaurant & Bar – Beverly Hills, California
Il Mulino – Chicago, Illinois
La Caille – Sandy, Utah
La Cremaillere – Bedford, New York
La Mer at Halekulani – Honolulu, Hawaii
Latitudes – Key West, Florida
L'Auberge Restaurant on Oak Creek – Sedona, Arizona
The Library Restaurant – Charleston, South Carolina
The Little Door – Los Angeles, California
Log Haven – Salt Lake City, Utah
Madrona Manor – Healdsburg, California
The Melting Pot – Larkspur, California
The Melting Pot – Atlanta, Georgia
The Melting Pot – Greenwood, Indiana
The Melting Pot – Indianapolis, Indiana
The Melting Pot – University City, Missouri
The Melting Pot – Columbus, Ohio
The Melting Pot – Dayton, Ohio
The Melting Pot – Fairview Park, Ohio
The Melting Pot – Myrtle Beach, South Carolina
The Melting Pot – Knoxville, Tennessee
The Melting Pot – Memphis, Tennessee
The Melting Pot – Arlington, Texas
The Melting Pot – Richmond, Virginia
The Melting Pot – Virginia Beach, Virginia
Michael's-South Point Casino – Las Vegas, Nevada
Michel's at the Colony Surf – Honolulu, Hawaii
Mona Lisa Fondue Restaurant – Manitou Springs, Colorado
Nana – Dallas, Texas
Nikolai's Roof – Atlanta, Georgia
The Old Warsaw – Dallas, Texas
One if by Land, Two if by Sea – New York, New York
Pamplemousse Le Restaurant – Las Vegas, Nevada
Pepper Tree Restaurant – Colorado Springs, Colorado
Plume at the Jefferson Hotel – Washington, D.C.
Quiessence Restaurant & Wine Bar – Phoenix, Arizona
Red Fish Grill – Miami, Florida
The Refectory Restaurant & Bistro – Columbus, Ohio
Restaurant Iris – Memphis, Tennessee
Ristorante Massimo – Portsmouth, New Hampshire
Riverview Restaurant – Troutdale, Oregon
Roof Restaurant – Salt Lake City, Utah
Sarento's Top of the 'I' – Honolulu, Hawaii
SASSI – Scottsdale, Arizona
Seagar's Restaurant – Destin, Florida
Second Empire Restaurant and Tavern – Raleigh, North Carolina
Shadowbrook Restaurant – Capitola, California
Sir Winston's Aboard the Queen Mary – Long Beach, California
The Sky Room – Long Beach, California
Spindletop – Houston, Texas
Stonehouse at San Ysidro Ranch – Santa Barbara, California
Tidepools – Poipu, Hawaii
Tredici Steak – New York, New York
Vernon's Hidden Valley Steakhouse – Los Ranchos De Albuquerque, New Mexico
White Barn Inn – Kennebunk, Maine
Yamashiro – Hollywood, California
Zenkichi – Brooklyn, New York

Diners can also read more about the Diners' Choice Awards for the Most Romantic Restaurants in the U.S. by visiting OpenTable Chief Dining Officer Caroline Potter's "Dining Check" blog.

Claddagh Late Night

2012-02-01T08:32:00.000-05:00

For those looking to get out of the cold and enjoy some late-night food and drink, look no further than Claddagh Irish Pub. Irish hospitality is offered well into the evening, along with a menu filled with delicious hearty classics and fun drinks. Enjoy the bar and nightclub atmosphere with live bands, DJs, team trivia nights, and much more. The Claddagh is a perfect place to gather with friends and family or enjoy an intimate date with a loved one and night of the week.

The kitchen is open until 12 p.m. Late-night bar patrons can start the weekend off early by coming into the Claddagh on Thursday nights, where they can enjoy complimentary Flatbreads between 10 p.m. and 2 a.m.

For those with heartier appetites, the Claddagh’s other daily dinner deals include: buy one Fish & Chips or Yuengling-Battered Shrimp, get one free on Mondays; Tuesday’s deal of BOGO Burgers with the second one costing only $2; and “Pie and a Pint Night” on Wednesdays with buy one Pot Pie, get one free.

Creative cocktails offered at the Claddagh include Hot Whiskey with Irish whiskey, cinnamon lemon and cloves; the Nutty Irishman with Frangelico, Bailey’s and coffee; and the Cobbler with peach schnapps and hot cider, to name a few. Each cocktail is priced affordably at $7.50.

Celebrate the Super Bowl at the Claddagh!
Football fans are gearing up for Super Bowl XLVI, which takes place at Lucas Oil Stadium in Indianapolis on Sunday, February 5—and the headquarters for the watching the Big Game is at the Claddagh! The pub will also be offering food and drink specials throughout the day for pre- and post-game celebrating.

News from Zatarain's: Bring Mardi Gras to Your Table with Food and Family

2012-01-31T11:33:00.000-05:00

Bring the spirit of Mardi Gras to your table this season by creating your family’s very own “Big Easy” flavorful and festive celebration. Revel in the true meaning of celebrating Mardi Gras in the comfort of your home, with good music and good friends, as well as a wide-ranging menu, including everything from classic dirty rice to a twist on jambalaya and the traditional King Cake for dessert. Zatarain’s, the brand serving up New Orleans-Style food for more than 120 years, helps to provide authentic recipes and resources to make your celebration easy and enjoyable.

“Mardi Gras is a true celebration of both food and family,” said John Besh, a New Orleans native and Executive Chef of Besh Restaurant Group, which includes Restaurant August, Domenica and Luke. “With Zatarain’s, it’s easy to create delicious dishes that are unique to each family’s favorite tastes and special traditions. Celebrating Fat Tuesday at home lets you put your own personal stamp on the holiday and get the whole group involved in the food, fun decorations and merriment for a get-together they’re sure to remember.”

A Big Easy Celebration
New Orleans’ Mardi Gras is steeped in the tradition of celebrating amongst family members gathered around a meal at home – even though it may be most associated with parties in the French Quarter. In fact, most families in New Orleans and elsewhere bring the party home and focus on spending time together and enjoying flavorful dishes that are easy to prepare year after year. Tap into the traditional way of celebrating with these tips:

• Lead the Potluck Parade: Create a potluck-style party and ask everyone to bring their favorite Mardi Gras dishes like Jambalaya Maque Choux, Red Beans & Rice Tortilla Casserole and Mardi Gras Dirty Rice. Make sure to have guests bring copies of their recipes so they can swap secrets with friends and find new favorites.

• Don’t Forget the Kids: Welcome young Mardi Gras revelers to the celebration by inviting them to create their own bead necklaces or use shoe boxes to craft parade floats by adding construction paper, feathers and glitter

• Get Your Dancin’ Shoes On: New Orleans jazz isn’t just for listening – it’s also for dancing! Keep lively music playing throughout the gathering from the Zatarain’s free online Pandora station. Ask the kids to start a dance contest - the music is so much fun it only takes one person to get the party started and guests of all ages can enjoy showing off their moves. Plus, it will get everyone’s appetites ready for dessert!

• Satisfy Your Sweet Tooth: Put a tiny twist on the traditional King Cake dessert by making King Cake Cupcakes. Kids can get in on the decorating fun by adding traditional Mardi Gras colored frosting, sprinkles and candy in purple, green and gold.
Celebrate Mardi Gras Anywhere
Zatarain’s helps “Bring Mardi Gras to Your Table” with festive new ways to celebrate with fellow fans on Facebook.com/Zatarains. Check out a variety of new activities and resources, including:

• “Create Your Krewe”: This new interactive application allows fans to select four friends to be in their personal Krewe and receive coupons to keep the good times rolling. (A “krewe” is a group of revelers who celebrate Mardi Gras and ride on the floats in the parades.)

• Turn Up the Tunes: To help bring the spirit of New Orleans into any kitchen, tune in to the free online Pandora radio station on Zatarain’s Mardi Gras Facebook tab. From swing music and stomping jazz musicians to classic Carnival favorites, the station will get your senses sizzling.

• Join the Parade: Be a part of the action and excitement of the Mardi Gras parade with “Zat’s Cams” showing live video footage straight from the streets. You don’t even have to leave your house to claim the best spot on the parade route!

• Cook Up a Celebration: Explore new recipes for traditional Carnival classics with Jambalaya Mix and Dirty Rice Mix, and mix it up with new soon-to-be favorites like a Red Beans and Rice Tortilla Casserole.
Visit www.facebook.com/zatarains for essential Mardi Gras recipes and more, and be sure to follow Zatarain’s on Twitter (@MyZatarains) to let the good times roll!

Mother's Day Gift Suggestion

2012-01-30T15:17:00.001-05:00

Help Mom help herself this Mother's Day with the at-home soda-maker. SodaStream’s (www.sodastream.com) Fizz machine allows mom to make her very own fresh fizzy soda or seltzer water in seconds. Not only will it save her from lugging a 24-pack home from the store, SodaStream’s drink mixes are HFCS-free and contain 2/3 less carbs, calories and sugar than store-bought soda.

The best part—it’s healthy for the planet, too: an average family of four people can save over 2000 bottles/cans each year by making soda at home. Reduces transport emissions by over 90%, mom can help save the planet at the same time!

Glenfiddich Cask of Dreams Limited Release

2012-01-30T14:24:00.001-05:00

Glenfiddich, the world’s most awarded Single Malt Scotch Whisky, is kicking off its 125th Anniversary year with the U.S.-exclusive launch of the Cask of Dreams limited bottling. This unprecedented whisky pays homage to the legacy of Glenfiddich founder William Grant who in 1887 pinned all his hopes on a dream to create “the best dram in the valley,” setting a precedent of pioneering spirit for his family’s future generations. A toast to that spirit, Cask of Dreams is finished in casks bearing the inscribed dreams of thousands of today’s aspiring pioneers across the nation and continues to raise the bar for innovation in the Single Malt category.

Cask of Dreams is the celebrated culmination of Glenfiddich’s 2011 Cask of Dreams campaign, a national tour designed to inspire people nationwide to pursue their pioneering passions and dreams and to help bring them to life. Glenfiddich Ambassadors Heather Greene, Freddy May, and Mitch Bechard traveled the country, rolling casks through the streets and landmarks of major cities and encouraged whisky lovers to write their dreams and aspirations on then. The resulting casks were signed by thousands of Americans before their fond farewell to Dufftown to help create Cask of Dreams.

Glenfiddich Malt Master Brian Kinsman commented, “When these signed casks were brought to the distillery straight from the streets of U.S. cities, it became clear to me that this Cask of Dreams expression would be a true tribute to the cask and all that it embodies: promise and potential, and the power to transform and fulfill—sentiments echoed in the thousands of inscriptions of yet-unfulfilled hopes and dreams. These eleven casks fulfilled our goal of pioneering an entirely new way to conceive of the whisky-making process, resulting in a fine non-age single malt that will return home to America to help realize the ambitions of others. I can conceive of no finer way to launch Glenfiddich’s 125th anniversary year of achievement.”

“Cask of Dreams fully embodies the Glenfiddich tradition of innovation and we cannot think of another whisky that has involved and actively engaged thousands of consumers in the production process,” said Lindsay Prociw, Senior Marketing Manager for Glenfiddich. “In 2012, we look forward to bringing this whisky back home to celebrate and, more importantly, help support those contemporary pioneers who carry the torch for today’s generations.

Cask of Dreams is a special marriage of Glenfiddich whiskies taken from a hand-picked selection of American oak casks holding matured whiskies of a variety of ages, with the youngest at 14 Years Old. This whisky was then decanted into the 11 inscribed casks and left to finish in the virgin American oak to bring an intense and powerful vanilla sweetness. The casks were closely monitored to ensure a desirable balance of the oak’s vanilla and spice with fruity, floral aromas, with Kinsman finding perfect balance after 3 months of finishing and at a high strength of 48.8% ABV. The distinctive packaging highlights the cask as icon, reflecting not only the participation of the thousands who had a hand in making this whisky but also the Glenfiddich distillery’s commitment to integrity, with an on-site traditional cooperage that is the only one of its kind left in Scotland.

Glenfiddich Cask of Dreams will be available in a very limited quantity of 3,500 bottles at select retailers starting in February 2011, with a recommended retail price of $99.

Majority of Americans Think Prepackaged Diet Meals are Not Healthy and Sustainable

2012-01-30T14:21:00.002-05:00

Many Americans have seen commercials or advertisements for low carb, low fat, prepackaged diet meals that are available in grocery stores or for delivery to their home to help them lose weight. Poll Position wanted to know if consumers thought these diet programs were healthy and sustainable.

A Poll Position national scientific survey asked respondents, Do you think diet programs based on purchasing and eating prepackaged meals is healthy and sustainable?

A majority of Americans, 59% said no it is not healthy and sustainable, 17% said yes it is healthy and sustainable and 25% did not offer an opinion.

Women were more skeptical and decisive than men on the issue.

Among women, 65% said prepackaged diet meals are not healthy and sustainable, 16% said it was healthy and sustainable and 19% had no opinion.

Men weighed in with 52% saying prepackaged meals are not healthy and sustainable, 18% said they are healthy and sustainable and a large number of men - 30% - either had no opinion or did not know enough about the meal programs to answer.

African-Americans were most receptive to the programs with 30% saying prepackaged are healthy and sustainable, 47% said they are not and 23% did not have an opinion.

Whites were not as receptive with 59% saying prepackaged meals are not healthy or lasting, 17% said they are and 24% had no opinion to offer.

Young people in the 18-29 age group had the lowest number of no opinion answers and were most against the diet meal programs with 72% saying they are not healthy and sustainable, 20% said they are and only 7% did not have an opinion to offer.

To see a listing of many of these prepackaged meal programs go to http://www.everydiet.org/packaged_food_diets.htm.

Poll Positions scientific telephone survey of 1,113 registered voters nationwide was conducted January 24, 2012 and has a margin of error of ±3%. Poll results are weighted to be a representative sampling of all American adults.

See a breakdown of survey participants by age, race, gender, and political affiliation in crosstabs for this poll at http://media.pollposition.com.s3.amazonaws.com/wp-content/uploads/Poll-Position-Crosstabs-Pre-prepared-diet-meals.pdf.

Poll Positions scientific telephone survey of 1,113 registered voters nationwide was conducted January 24, 2012 and has a margin of error of ±3%. Poll results are weighted to be a representative sampling of all American adults.

Do you think diet programs based on purchasing and eating prepackaged meals is healthy and sustainable? Vote in the online companion poll and comment at http://pollposition.com/2012/01/29/diet-meals-healthy-and-lasting/.

The online companion poll in which you can vote provides unscientific results, meaning its a tally of participating Poll Position users, not a nationally representative sampling.

Poll Position is committed to transparency and upholding the highest professional standards in its polling, explaining why we provide you with the crosstabs of our scientific polls. Crosstabs provide a breakdown of survey participants by age, race, gender, and political affiliation.

Bourbon Women Association Takes Flight with Launch of Event Series Across the County

2012-01-30T14:21:00.001-05:00

The Bourbon Women Association is pleased to announce the launch of its Bourbon Women Take Flight event series. The campaign, which is designed to promote interest in bourbon and engage members across the country, will kick off on Thursday, March 29 at 6-9 pm in Lexington, Ky. at the Be Medispa. It is sponsored by the Lexington Convention & Visitors Bureau.

Each event will include unique networking opportunities, bourbon tastings and educational seminars from some of the country’s top bourbon experts. Other cities sited on the tour include, Washington, D.C.; Dallas; Tucson, Ariz.; Boston; Chicago; and Los Angeles. The cost to attend this inaugural event in Lexington is $25, or attendees can pay $50 and a one-year BW Association membership is included (members may also register for $50 and renew their dues!).

“Since launching Bourbon Women in April 2011, the response has been overwhelming, and we are receiving numerous correspondence from members all over the country asking for expanded programming and networking opportunities,” said Bourbon Women founder and president Peggy Noe Stevens. “Our Take Flight series will provide opportunities for current members and hopefully new members to enjoy some of our creative and informative events and at the same time network with like-minded professional women who enjoy bourbon.”

For more information on Bourbon Women or to inquire about sponsorship opportunities, please visit www.bourbonwomen.org or contact Nick Vaccaro at bw@aecmanagement.com or 502.456.1851 X2.

Jewelry Giveaway from Voskos Greek Yogurt

2012-01-30T08:50:00.001-05:00

Voskos Greek Yogurt, deliciously creamy and Americas first nationally-distributed Greek Yogurt brand, is partnering up with Generales & Generales Fine Jewellers, to give away a beautiful pair of Konstantino earrings via a Facebook sweepstakes Entrants can register for the piece, valued at $775, on the Voskos Facebook Page.

The sweepstakes will run from February 1st, 2012 until February 7th, 2012. It is open to United States residents 18 and older, and void where prohibited. The winner will be picked at random and will be announced the morning of February 8th, 2012. The earrings will be shipped express, just in time to be a unique, beautiful Valentines Day gift!

Perfect for you or for a special someone, the earrings are handcrafted in sterling silver with 18 karat gold accents in an intricate Byzantine design. They feature a round cabochon pink tourmaline center and a pearl drop.

"Konstantino jewelry from Greece is known throughout the world for its unique designs and remarkable artisanship. All Konstantino adornments are individually crafted in Athens and are created from sterling silver and 18 karat gold. Collections are inspired by art, architecture, mythology, and the people of Greece as fused through the creative genius of Konstantino Sioulas" explains Sylvia Generales, who, along with her husband, Peter Generales, owns Generales & Generales Fine Jewellers.

Generales and Generales is located in the heart of Toluca Lake, a village with a small town feel just steps from some of the most famous entertainment studios in the world. As we are located in Toluca Lake, California, we have had the pleasure of serving two generations of movie stars, from Bob Hope to Kirsten Dunst. We are passionate about love and about our jewelry, so what better way to honor those passions than to make someone very happy on Valentines Day? adds Sylvia.

Voskos Greek Yogurt has been recognized in awards contests presented by Fitness magazine, Womens Health, Vegetarian Times, Natural Solutions, Self Magazine and Cooking Light magazine. Visit the Voskos Web site for dozens of Greek yogurt recipes for high-protein, low-carbohydrate breakfasts, appetizers, entrees and snacks.

Chipotle Calls an Audible: Offers Half-Price Burritos for The Game!

2012-01-27T11:52:00.001-05:00

While marketers across the country line up to showcase creative and often costly new ads during football’s biggest game of the year, Chipotle Mexican Grill will be serving its customers burritos for half the price and none of the ad spend. Through its upcoming February 5 promotion, “The Super Big Internationally Televised Professional Football Bowl Game Half Price Party in a Box,” Chipotle is offering a half-price deal for those who use the Burritos by the Box ordering option found on Chipotle.com on Sunday, February 5, 2012.

Known for its ongoing commitment to serving better food from more sustainable sources, Chipotle is also well known for its irreverent style and genuine interaction with customers to build loyalty. Using its social media channels, website, and in-store posters that allude to the nation’s largest sporting event but do not name it, Chipotle is encouraging customers to make it a party by ordering six or more burritos using the Burritos by the Box order form, all the while end-running the advertising hoopla that has become such a big part of pro football’s biggest game.

“Chipotle has never been one to follow the crowd when it comes to the food we serve or the way we market our restaurants,” said Chris Arnold, communications director at Chipotle. “We’re more interested in making great tasting food from the best ingredients we can find in a way that is affordable and accessible to everyone.”

To participate in the “The Super Big Internationally Televised Professional Football Bowl Game Half Price Party in a Box” promotion, Chipotle customers can log onto www.Chipotle.com and download a Burritos by the Box order form from the nearest Chipotle location. The order form allows customers to identify how many chicken, steak, carnitas, barbacoa or vegetarian burritos they would like to order. The burritos come packed in a box with handles for easy transportation, along with sides of sour cream, chips, medium tomatillo-green chili salsa and freshly made guacamole.

This offer is only available Sunday, February 5, 2012 on orders of six burritos or more. For orders of 50 burritos or more, please allow at least 24 hours’ notice prior to pick up. The maximum order accepted is 100 burritos.

Valentine's Day Dining and Dating Trends from OpenTable

2012-01-27T11:50:00.001-05:00

In advance of one of the busiest dining holiday of the year, a new survey by OpenTable, Inc. (NASDAQ: OPEN; www.opentable.com), a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants, reveals that diners are planning to fill seats at romantic restaurant hot spots early this year, with 53 percent of respondents saying they plan to make reservations more than a week before this Valentine’s Day. An infographic from OpenTable that showcases additional 2012 Valentine’s Day trends may be viewed by clicking here.

“With this Valentine’s Day falling on a Tuesday, we are going to see two spikes in restaurant reservations,” said Caroline Potter, Chief Dining Officer for OpenTable. “About half of diners surveyed anticipate booking a romantic evening on the 14th, while another 26 percent are choosing to celebrate on Saturday night, February 11. Regardless of which night diners plan to celebrate, Valentine’s Day promises to be a bustling day for romantic hot spots.”

The economy doesn’t seem to be a factor as OpenTable diners are looking to enjoy an evening out with 93 percent planning to match last year’s tab or step up the spending, which is 3 percent more than spending plans in 2011. Additionally, 54 percent of OpenTable diners plan to spend $101 to $200, while 10 percent expect to shell out more than $200 on dining.

One city famous for its high rollers is preparing to up the ante this year with 20 percent of diners in Las Vegas planning to spend more than $200, a claim to spend they share only with the sandy, sunny city of Miami. Not surprisingly, New York City dwellers follow closely behind as 19 percent also will be dropping the big bucks with their sweetheart.

The love-driven lavishness when dining, however, stops just short of gifts with 86 percent of respondents admitting that they do not exchange gifts at the table. In fact, 15 percent of OpenTable diners believe a gift exchange is much better suited for a private venue, finding swapping gifts in a restaurant to be inappropriate and bordering on obnoxious.

A few cupid-happy cities firmly stand by the age old idiom that money can’t buy love and hope to scale down spending entirely this year. Seattle respondents lead the pack on shifting Valentine’s Day spending down a notch with 16 percent of diners saying they will drop fewer dollars celebrating this year, with Atlanta (15 percent) and Los Angeles (10 percent) diners following this trend close behind.

One item the OpenTable survey respondents couldn’t quite agree on was what type of restaurant they find most romantic in dining with that special someone. While 35 percent of diners find it most amorous to stick to a traditional Italian cuisine for Valentine’s Day, other diners seek a different type of taste for a romantic rendezvous:

· 25 percent find French cuisine to be the most romantic
· 11 percent find American cuisine to be the most romantic
· 8 percent find fondue to be the most romantic
· 7 percent find tapas to be the most romantic

Even if there is no special someone this year, OpenTable diners still are committed to dining out. Three out of 4 survey respondents said they have dined out with friends on Valentine’s Day or if they have not yet, they certainly would.

For diners still searching for the right restaurant, OpenTable.com provides Diners’ Choice Top Ten Most Romantic Restaurants lists for each metro region and access to specials and menu details for February 14. For more information, please visit www.opentable.com/valentines. Diners can also find more tips and trends regarding Valentine’s Day on OpenTable Chief Dining Officer Caroline Potter’s “Dining Check” blog at OpenTable: http://blog.opentable.com.

Meet Mamma Chia: Magic in a Bottle

2012-01-25T13:29:00.001-05:00

A new beverage company, Mamma Chia, has launched the first organic chia seed beverage on the market, bringing an entirely new drinking and nutritional experience to consumers. Mamma Chia vitality beverage delivers energy and strength in the form of tiny, nutrient‐rich whole chia seeds, which are beautifully suspended in four delicious lightly sweetened, ruby‐hued flavor combinations: Cherry Lime, Blackberry Hibiscus, Raspberry Passion and Cranberry Lemonade (MSRP $3.49‐$3.99, 10 ounces).

Chia is the ancient Mayan word for “strength,” and chia seeds are packed with some of the world’s most life‐enhancing and sustaining nutrients. Each bottle of Mamma Chia contains an impressive 2,000 mg of omega‐3s, is an excellent source of fiber, 4 grams of complete protein, 10% daily value of calcium, and a generous dose of antioxidants. All four refreshing Mamma Chia flavors are certified organic, vegan and gluten free. Each bottle of Mamma Chia is delicately sweetened with less than one tablespoon of organic agave nectar.

Mamma Chia delivers vitality in a fun‐to‐drink, unique experience. “Customers tell us all the time how super fun and delicious Mamma Chia is and how amazing they feel after drinking it. The natural gel around the chia seeds creates the fun and refreshing experience, making it like nothing else on the market. Rarely is something this delicious also so good for you,” says company founder Janie Hoffman. She also reports that customers rave about enjoying Mamma Chia as a great pre‐workout energizer, an afternoon energy booster, a light and satisfying substitute for dessert, and even a great drink with lunch.

About Chia Seeds
Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows in North, Central and South America, where the seeds have been eaten since 3,000 B.C. The “running people” of Tarahumara, Mexico, who run 50 or 100 miles at a time – seemingly for pure enjoyment – attribute their endurance to chia seeds.

“If you had to pick just one desert-island food, you couldn’t do much better than chia, at least if you were interested in building muscle, lowering cholesterol, and reducing your risk of heart disease; after a few months on the chia diet, you could probably swim home.”

Christopher McDougall, Author, Born to Run
Chia seeds are the earth’s richest plant source of omega‐3 fatty acids. Chia seeds also contain more dietary fiber than flax, and, unlike flax seeds, do not need to be ground in order for the body to absorb the nutritional benefits. Additionally, they are packed full of protein, calcium, magnesium and are high in antioxidants, making them a true superfood.

Mamma Chia is available in the refrigerated section at hundreds of natural foods stores, including Whole Foods, Sprouts and many other markets. Mamma Chia is a socially responsible company that donates 1% of its gross sales to support healthy, local food systems and is a member of 1% for the Planet. For more information, go to www.MammaChia.com or join the lively Facebook community of Mamma Chia fans at www.facebook.com/MammaChia1, or follow Mamma Chia on Twitter @MammaChia1.

Now any meal can be more appetizing and beautiful with 20 easy-to-make garnishes that are sure to impress

2012-01-24T13:50:00.001-05:00

Now you can make any meal an exciting eye-catching display with these easy to learn garnishes. Tomato roses, fresh cheese on salad cucumbers, leek flowers, or melon stars garnishes will all give that extra touch to any buffet or dinner table. Make a garnished plate look even more delicious with an apple swan, a carrot flower, or a horseradish rose. Veteran chef Georg Hartung not only offers creative tips for trimming plates with fruits and vegetables, but also how to use butter and cocoa for decorations. Sections include tips for service various kinds of skewers, cheese and ham platters, and canapés. These quickly prepared “little works of art” will add to the appetizing flavor of any meal or dinner party.

Georg Hartung strives to inspire not only his students but everyone to create decorations and trimming, that will surprise your family and friends. He has created this book using experience from being a cook, a butcher, and a teacher at a trade school for practical instruction for cooks, butchers, and butcher-shop employees.

Book Details
ISBN: 978-0-7643-3932-5
Size: 9 1/8” x 8 1/8”
Illustrations: 183 color photos
Page Count: 96
Soft Cover
Price: $19.99

Conference Events to Focus on Organic No-Till with Rodale Institute's Jeff Moyer

2012-01-24T13:49:00.000-05:00

Utilizing cover crops, compost, and crop rotations to improve organic no-till crop production will be the subject of a full-day preconference on February 17 and three workshops at the Ohio Ecological Food and Farm Association’s (OEFFA) 33rd annual conference, Sowing the Seeds of Our Food Sovereignty, on February 18-19 in Granville, Ohio (Licking County).

The events will feature Jeff Moyer, the Director of Farm Operations at the Rodale Institute in Pennsylvania, home to the Farming Systems Trial, America’s longest running side-by-side comparison of organic and chemical agriculture.

“No-till farming provides significant benefits by allowing farmers to grow crops without disturbing the soil, reducing erosion while increasing organic matter,” said Renee Hunt, OEFFA’s program director and the event’s organizer. “But because no-till also requires significant use of herbicides, it has not been available to organic farmers, who rely on mechanical tillage to control weeds. With organic no-till, Jeff is pioneering a practice that will allow organic farmers to reap the benefits of no-till and conventional farmers to reduce their reliance on herbicides.”

As manager of the 333-acre research farm, Moyer is an expert in organic crop production systems including weed management, cover crops, crop rotations, equipment modification and use, and facilities design. He is a past chair of the National Organic Standards Board, which assists the USDA Secretary of Agriculture and the National Organic Program in developing and implementing standards for organic production.

The preconference, “No Till, No Drill, No Problem: Integrating No-Till Methods into Organic Production Systems,” will take place on Friday, February 17 from 10 a.m.-4 p.m. Moyer will discuss practical ways to utilize soil fertility to tackle problem weeds, build soil tilth, retain soil nutrients, and create biologically active soils.

On Saturday, February 18, Moyer will be offering three workshops as part of OEFFA’s annual conference. “No-Till Organic Farming” will look at techniques to maximize yields in field crop operations, by reducing or even eliminating tillage.

Moyer will also present “Using Compost in Field Crop Systems.” This workshop will explore how to effectively manage compost applications to improve the health and biological activity of soil in field crop systems. He will also discuss simple tools for producing good compost.

“While “compost happens,” a good compost operation producing consistently high-quality compost doesn’t. It doesn’t just happen on its own, that is. It takes a fair amount of planning and, like any enterprise, good management,” said Moyer.

During Moyer’s final workshop, “Cover Crops for Soil Fertility,” he will discuss ways to enhance soil fertility through the intensive management of cover crops, drawing on more than 30 years of research looking at the best strategies to increase field crop production using sustainable methods.

The events are featured as part of the state’s largest sustainable food and farm conference, which draws more than 1,000 attendees from across Ohio and the Midwest each year. In addition to Moyer, this year’s conference will feature keynote speakers Woody Tasch and Andrew Kimbrell; more than 70 informative, hands-on workshops; a second pre-conference workshop on sustainable financial investing; a trade show; a fun and educational kids’ conference presented by Chipotle; child care area; locally-sourced and organic homemade meals, and Saturday evening entertainment.

All events will take place at Granville Middle and High School, 248 New Burg St. in Granville, Ohio. Pre-registration is required. Cost for the pre-conference is $45 for OEFFA members and $55 for non-members, and includes lunch. Space is still available for the pre-conference events. Weekend and Saturday-only conference registration is full. Sunday-only registration is still open, but expected to fill up soon, and costs $80 for OEFFA members and $115 for non-members. All Saturday and Sunday meals are currently sold out. Go to http://www.oeffa.org/conference2012.php for more information or to register online and receive $5 off the conference registration fee.

Raise the BAR This Valentine's Day: Distinctive Chocolate Bars Mixing Up the Traditional

2012-01-20T10:56:00.001-05:00

No matter what’s on your gift guide this year, chocolates are a staple for this red- rose –giving- flowery holiday. Raise the BAR this Valentine’s Day with some of the best of the best chocolate bars at Whole Foods Market. Forget about the staple rectangle or heart shaped box of mediocre chocolates.

Catering to all unique palates, Whole Foods Market offers a variety of tasty -affordable chocolates bars and specialty chocolates for the ultimate confectionary gift. Below are chocolate BAR raisers that give the traditional dark, milk and white chocolate a jaunting and mouth-watering appeal to be desired this this Valentine’s Day:

Adventure Seekers:

· Chuao |Firecracker –A dark chocolate chipotle and salt bar mixed with popping candy will bring back that inner 80s child! Pop your way into his or her heart… but remember to not drink a coke!
· Anti-dote | Ginger + Gooseberry –a powerful fusion of sweet citrus flavor from gooseberry pieces and a hint of spice. Dr. Seuss’s sweet and eco-friendly Lorax would love this bar.

Two-in-One:

· Chuao |Potato Chips in Chocolate – the textbook classic: sweet and salt combination with Kettle Cooked Potato Chips in a creamy milk chocolate coat. This favorite may not make it into your sweeties’ hand on Valentine’s Day!
· Divine | White Chocolate with Strawberries – this fair-trade, vegetarian approved bar is made from the creamiest cocoa butter and crunchy pieces of real strawberry crisp! Simple and sweet - who needs chocolate covered strawberries?

Brooklyn Chocolatiers:

· Mast Brothers Chocolate |Papua New Guinea – this Brooklyn based chocolate combines the flavor of hickory smoked bacon and aged scotch into a rich dark coco. Definitely a fit for those with an eccentric taste-bud.
· Fine & Raw | Mesquite – a sassy, slightly textured chocolate bar born in Brooklyn with a raw zest of harmonize caramels from lucuma fruits, mellow sweetness of yacon roots and an earthy note of mesquite. This bar is no joke and for the serious raw chocolate lovers!

The Romantics:

· FIKA Choklad | Dark Chili –Sensory and stimulating taste with a full-bodied dark chocolate completed with imbedded flakes of chili. Think tall, dark and spicy!
· Mast Brothers Chocolate |La Red de Guaconejo – the ideal bar for the sophisticated palate - note the bold hint of sweet pipe tobacco, cherries and cabernet sauvignon. Romantic music and crooners not included..

All these and more are available at your nearest Whole Foods Market.

Enjoy summer sipping the Italian way - with Limoncello di Capri!

2012-01-19T17:28:00.000-05:00

Italians have always understood the importance of enjoying a night with friends and living “la dolce vita.” This summer, get swept away into that Italian culture with some light and refreshing Limoncello di Capri cocktails. Although this liqueur is traditionally drunk on its own, its bright, tart lemon taste lends a bold flavor to these summer cocktails below.

The Lemon Pop is the perfect summer refreshment, combining the Limoncello di Capri with fresh lemons, fresh lime juice, and simple syrup. Topped with sparkling Prosecco, this cocktail is sure to be a hit at any summer soiree.

Those looking for something different will enjoy the Sunburst Fizz, created by The Cocktail Guru Jonathan Pogash. With a mixture of Limoncello, Van Gogh BLUE Vodka or Gin, cinnamon blood orange syrup, and a splash of Prosecco, this unique and sophisticated cocktail is ideal for warm weather imbibing.

While delicious in these cocktails, Limoncello di Capri is just as delectable on its own. Created with only fresh-picked lemons and high-quality ingredients in Italy, this “digestivo” is the perfect end to a relaxing dinner when served chilled and sipped.

With Limoncello di Capri, one can feel like a true Italian right in their backyard. So do as the Italians do, and indulge in the summer flavor in this traditional liqueur. Salute!

Lemon Pop
Limoncello di Capri
Fresh Lemons
Simple Syrup
Fresh Lime Juice
Topped with Prosecco
Garnish Lemon Twist
Combine Limoncello, lemons, syrup, and lime juice in a mixing glass and shake well. Pour into a flute or martini glass and top with Prosecco and lemon twist.

Sunburst Fizz
Created by The Cocktail Guru Jonathan Pogash
1 oz. Van Gogh Gin or Van Gogh BLUE Vodka
3/4 oz. Limoncello di Capri
3/4 oz. cinnamon blood orange syrup
splash of Mionetto Prosecco
Directions: Shake first three ingredients very well with ice and strain into a chilled, cinnamon sugar-rimmed cocktail glass. Top off with the Mionetto Prosecco.
Garnish: thin orange (or clementine) wheel and cinnamon sugar-rimmed glass

Free Webinars for Specialty Crop Farmers Announced

2012-01-19T16:22:00.000-05:00

Countryside Conservancy and the Ohio Ecological Food and Farm Association (OEFFA) are offering a series of free webinars designed for specialty crop growers. Two webinars have been scheduled and will be offered in January and March. There is no charge to participate, but pre-registration is required.

On January 30, from 7:00-8:30 p.m. the first webinar in the series, “A Systematic Approach for Increasing Fruit and Vegetable Quality on Your Farm,” will be presented by Dan Kittredge of the Real Food Campaign. Kittredge will discuss techniques and systems that can be used to increase the quality of fruit and vegetables produced on Ohio farms. Practices such as soil testing, mineral balancing, focusing on seed size and weight, and using brix to monitor crop quality will be shared. To register, go to https://www3.gotomeeting.com/register/117344990.

On Friday March 9 at 1:00 p.m. Steve Groff will be presenting the second webinar, “Effective Cover Cropping Systems for Specialty Crop Farms. ” He will discuss the effectiveness of tillage radish as an annual cover crop alternative. A passionate advocate for sustainable agriculture, including soil conservation, soil health, and food quality, Groff began using no-till practices in the early 1980s. He later began using cover crops as another soil conservation measure, improving his technique over time to plant specific cover crops based on what will be planted the following year. Some of his fields have not been touched by any tillage equipment for over 30 years! To register, go to https://www3.gotomeeting.com/register/468533342.

The third and final webinar in the series will address insect management. Date, time, and details will be announced soon at www.oeffa.org and www.cvcountryside.org.

Partial funding for this webinar series is provided through a grant from the Ohio Department of Agriculture, the State of Ohio, and the United States Department of Agriculture under the provisions of the Specialty Crop Block Grant.

Roland Foods is Thrilled to Support the Taste of the NFL Event in Indianapolis!

2012-01-19T16:21:00.001-05:00

For the second year in a row, American Roland Food Corp. is thrilled to support the Taste of the NFL event. Held annually on the eve before the big game, the Taste of the NFL brings together the country’s top chefs, NFL players, and hundreds of volunteers to “Party with a Purpose®”. With over 3,000 guests in attendance, the event raises millions of dollars to help fight hunger in America.

“Roland Foods is thrilled to be participating in The Taste of the NFL again this year” said Lisa Kartzman, Director, Public Relations for American Roland Food Corp. “The Taste is a special event in that the money raised is dispersed to hunger relief organizations around the country. It is a great way to reach those in need across our country.”

Roland Foods will provide participating chefs with high quality specialty food items for their featured dishes. Chef Marc Payero, Executive Chef/Director of Restaurant Associates, and Executive Chef at the Huddle Café at NFL Headquarters in NYC, will be using Roland® Chipotle peppers in his Chipotle Chicken Chalupas with Smoked Corn Salsa and Crumbled Blue Cheese. Other Roland ® products will be featured on the dazzling plates on Saturday, as well as the VIP Friday Night Huddle event for all the chefs, players, and select special guests.

Roland Foods is committed to making food available to those less fortunate, and participates in a variety of hunger relief events throughout the year. For more information on American Roland Food Corp please visit us at www.RolandFoods.com. To follow all the culinary happenings on the ground in Indy, become a fan on Facebook and follow us on Twitter!

The Taste of the NFL is a premier food and wine event with more than 32 restaurant and chef stations (one from each NFL city), providing fabulous food and wine pairings for guests to sample. Chef stations also feature an NFL player (either current or alumni) to sign autographs and snap photos with lucky attendees. Each year the money raised is allocated to food banks across the country in each NFL team’s home city. Special emphasis is placed on a food bank from the hosting city, and this year it will be Gleaners Food Bank of Indiana.

This year’s “Party with a Purpose®” will take place at Gleaners Food Bank of Indiana, one of the largest food banks in the United States. Gleaners Food Bank has graciously offered to host this year’s event in its 300,000 square-foot warehouse. Transformed for the evening, the space will offer thousands of guests the opportunity to see firsthand the important role of a food bank within a community.

The Taste of the NFL has raised and distributed over $11 million to food banks across the country. For more information on how you can get involved please go to www.tasteofthenfl.com. For a complete list of the top chefs participating in the event, please go to http://www.tasteofthenfl.lcom/chefs.

Get Award Season Ready with Award Winning Cocktails!

2012-01-19T14:41:00.000-05:00

The Golden Globes kicked off the star studded events of awards season last weekend and all of the celebs stepped out looking fit and fabulous. You might not be walking the red carpet any time soon but you can certainly keep your body red carpet ready with low calorie beverages from VnC Cocktails! Available in 6 all-natural flavors, VnC has the perfect cocktails for celebs and fans alike. Made with 100% fruit juice, these delectable drinks are 150 calories or less per serving and preservative, additive, and color-free.

Worried more about hosting your next Awards Show party than your figure? Ease the pressure of playing host AND bartender with VnC Cocktails. They’re premixed and ready to serve so you can pour and store them without worrying about your mixology skills. With VnC you can sip in style whether you’re trying to get the figure of your favorite stars or just watch them dazzle during the show.

Club Claddah and Late Night Offerings

2012-01-19T13:07:00.000-05:00

For those looking to get out of the cold and enjoy some late-night food and drink, look no further than Claddagh Irish Pubs in Mason, OH and Newport, KY. Irish hospitality is offered well into the evening, along with a menu filled with delicious hearty classics and fun drinks. Enjoy the bar and nightclub atmosphere with live bands, DJs, team trivia nights, and much more. The Claddagh is a perfect place to gather with friends and family or enjoy an intimate date with a loved one and night of the week.

Late-night bar patrons can start the weekend off early by coming into the Claddagh on Thursday nights, when they can enjoy a choice of six complimentary Flatbreads with a purchase of a drink.

For those with heartier appetites, the Claddagh’s other daily dinner deals include: buy one Fish & Chips or Yuengling-Battered Shrimp, get one free on Mondays; Tuesday’s deal of BOGO Burgers with the second one costing only $2; and “Pie and a Pint Night" on Wednesdays with buy one Pot Pie, get one free.

Creative cocktails offered at the Claddagh include Hot Whiskey with Irish whiskey, cinnamon lemon and cloves; the Nutty Irishman with Frangelico, Bailey’s and coffee; and the Cobbler with peach schnapps and hot cider, to name a few. Each cocktail is priced affordably at $7.50.

Celebrate the Super Bowl at the Claddagh!
Football fans are gearing up for Super Bowl XLVI, which takes place at Lucas Oil Stadium in Indianapolis on Sunday, February 5—and the headquarters for the watching the Big Game is at the Claddagh! The pub will also be offering food and drink specials throughout the day for pre- and post-game celebrating.

The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513.770.0999) is open Monday through Thursday 11 a.m. to midnight, Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 11 p.m. The Claddagh Irish Pub-Newport, KY (1 Levee Way, Suite 2122; 859.581.8888) is open Monday through Thursday 11 a.m. to 11:30 p.m., Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 10:30 p.m. For more details on events and specials, visit www.claddaghirishpubs.com.

Netherland Plaza's Signature Bourbon is Here!

2012-01-18T16:55:00.001-05:00

Todd Kelly, the Executive Chef and Food and Beverage Director of the Hilton Cincinnati Netherland Plaza and The Restaurants at Palm Court, is pleased to announce the unveiling of the property's own private label select bourbon from the award-winning Four Roses Distillery.

Chef Kelly is always looking for new and exciting offerings for the hotel's patrons as well as opportunities to support regional businesses. By working with Four Roses Distillery, Chef Kelly is able to enhance the hotel's innovative cocktail and dining programs. He is planning to use the specialty bourbon in several of the hotel's signature drinks at The Bar at Palm Court including the Netherland Plaza Cocktail, the Bourbon Blackberry and the Palm Court Manhattan. The barrel in which the bourbon was aged will also be used in the creative process. Chef Kelly will be creating a signature Negroni Cask Aged Cocktail that will age in the white oak barrel for 100 days creating a unique finish to this classic cocktail. In addition, the bourbon will be used in Orchids at Palm Court in a select number of Pastry Chef Megan Ketover's desserts, including Maple Ice Cream with a Bourbon Caramel Swirl & Candied Pecans as well as a Bourbon 64% Chocolate Truffle to be used as a mignardise.

In 2011, Chef Kelly had extensively researched the many fine available options of Kentucky Bourbon. He narrowed his choice to Four Roses, which shares many similarities with the hotel since the distillery is well known for its small, focused operation and reputation for superior craftsmanship. Once settled on the distillery, a trip was arranged to Lawrenceburg and Chef Kelly, his wife Emily, the Netherland Plaza's Managing Director, Michel Sheer, and his wife Karin, tasted five select barrels before choosing a barrel of the Four Roses OBSV recipe; a fruity, spicy and creamy bourbon which has been aged eight years and eight months with 60% corn, 35% rye and 5% malted barley.

Numi Organic Tea intoduces two new decaf blends with real tea flavor

2012-01-18T12:35:00.000-05:00

Leading premium tea purveyor Numi Organic Tea is proud to introduce two new decaffeinated blends to their already remarkable line of teas: Decaf Green, prized by many for its superior health benefits, and Decaf Aged Earl Grey, one of the world’s most popular blends.

Like all Numi Teas, the new additions are premium, organic, full leaf teas made with 100% real ingredients. Perfumes and flavorings are never used. The largest Fair Trade tea company in the United States, Numi is dedicated to providing exceptional, pure-tasting teas. In fact, for their new decaf teas, the company has chosen to use the chemical-free, CO2 process to retain more flavor and health properties, providing consumers with the best-tasting teas possible.

The less abrasive Super Critical CO2 extraction process is sometimes referred to as “effervescence.” It entails placing the tea in a pressurized chamber. Carbon dioxide, an inert gas, is pumped in and locks on the caffeine in the tea leaves, extracting it. Antioxidant levels and the delicious flavor quality of Numi’s organic teas remains the same, so the result is both great tasting and good for the body.

Decaffeinated teas have always been a popular choice among consumers seeking to avoid the “caffeine jitters,” despite the fact that many of these teas suffer from inferior flavor. Harsh processes used to remove the caffeine can often remove the taste as well as their health attributes – the very things consumers prize in the best teas. These harsher processes include: the H2O method, with the tea plunged into water, then removed and put into dryers, resulting in a 5-6% loss in flavor and health benefits; and the use of chemical solvents, such as methylene chloride and ethyl acetate, which are applied to the tea leaves, removing the caffeine and other nutrients as well.

With Numi Teas, the delicious flavor comes through even though the “jitters” have been left behind. The new selection includes:

Decaf Aged Earl Grey: This classic tea has a rich, smooth robust flavor with refined citrus tones and can now be enjoyed in the evenings. Real Italian bergamot is aged with Numi’s organic decaffeinated black tea so the tea naturally absorbs the orange scent.

Decaf Green: Numi’s organic decaffeinated green tea is gently steamed and then curled to retain the tea’s natural flavor. It has a rich, smooth taste with a slightly sweet, smooth and grassy finish.

“Numi is delighted to add these two popular decaffeinated flavors to our selection of fine, organic and Fair Trade teas,” says Ahmed Rahim, CEO and Co-Founder of Numi . “Now anyone looking for a relaxing cup of tea anytime, day or night, can enjoy their favorite flavors without the effects of caffeine.”

Decaf Aged Earl Grey and Decaf Green will be sold for an SRP of $6.99. They will be available online at www.numitea.com by February 2012.

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

The Amazing Food Fact Machine teaches children and adults surprising facts about what they're eating

2012-01-18T11:44:00.000-05:00

Did you know that wild rice isn't really rice? It's actually a type of grass seed. Did you know that many bottled, flavored "tea" beverages contain no tea at all? Or that soy protein is made using a highly explosive chemical solvent? These and hundreds of other amazing food facts are revealed in the new "Amazing Food Fact Machine" just launched by Natural News.

The Amazing Food Fact Machine is available now at: www.NaturalNews.com/AmazingFoodFactMachine.asp

There, users can click the "Generate a new fact" button to see new facts appear, along with reactions and comments from a cartoon character (the "office guy") sitting on a giant apple.
"It's surprising how little people really know about the food they eat," explained Mike Adams, the editor of Natural News. "In creating the Amazing Food Fact Machine, we wanted to give both children and adults a fun, educational way to learn some astonishing things about where food comes from, how it's made and what's missing from it by the time it gets to your dinner table."

The Amazing Food Fact Machine is kid-friendly but parental guidance is recommended to help kids understand the astonishing facts it reveals. "There is a deliberate dumbing-down of consumers when it comes to what's in their food," explains Adams, "we aim to help educate consumers so they can make more informed choices at the grocery store."

The Amazing Food Fact Machine links to two free, downloadable reports from which its facts are derived:

* 25 Amazing Facts About Food, available at: www.naturalnews.com/RR-25_Amazing_Facts_About_Food.html

* 25 Amazing (and Weird) Facts About How Food is Made and Where it Comes From: www.naturalnews.com/RR-25-Amazing-and-Weird-Facts-About-Food.html

NaturalNews.com is an independent health advocacy website that teaches consumers about nutrition, food choice and dangerous things to avoid in foods and medicines.

Learn more at http://www.naturalnews.com/

Miss America Named Spokesperson for National Pancake Day

2012-01-17T11:24:00.001-05:00

Less than 72 hours after being crowned Miss America 2012, Laura Kaeppeler has flipped for kids and announced that she plans to exchange her crown for a chef’s hat, her gown for an apron and her sash for a spatula to serve as spokesperson for IHOP’s seventh annual National Pancake Day celebration benefitting Children’s Miracle Network Hospitals. In one of her first endeavors as Miss America, Kaeppeler hopes to help raise more than $2.7 million for children’s hospital programs nationwide on Tuesday, February 28 when IHOP restaurants nationwide give away millions of buttermilk pancakes from 7 a.m. to 10 p.m In return for the free fluffy treat, guests will be asked to make a voluntary donation to Children’s Miracle Network Hospitals or other local charities.

“Helping children in need is a great way to start my year of service as Miss America 2012 and I am honored to serve as a national Goodwill Ambassador for Children’s Miracle Network Hospitals,” said Kaeppeler. “I’ll be out there, and I hope that everyone gets out to their local IHOP on February 28 for free pancakes and to contribute to improving and saving children’s lives in their community.”

IHOP launched its National Pancake Day celebration in 2006 to benefit the communities in which it operates. Last year’s fundraiser was the largest one-day event in IHOP’s 53-year history with more than four million pancakes given away and over $2.5 million raised for local children’s hospitals and other worthy causes. To date, IHOP and its guests have raised nearly $8 million dollars in support of local charities.

"Each year we look forward to National Pancake Day and to welcoming our incredibly generous guests at our more than 1500 IHOP restaurants nationwide,” said Jean Birch, IHOP president. "We are excited about the continued support of the Miss America Organization and welcome Laura to the National Pancake Day family as we continue to make a difference in the lives of children across the country."

For more information about National Pancake Day, to find a local IHOP, or to donate to Children’s Miracle Network Hospitals, please visit www.IHOPpancakeday.com.

Conference to Look at Future of Food and Genetic Engineering

2012-01-12T11:21:00.001-05:00

The subject of genetically engineered (GE) food will take center stage at the Ohio Ecological Food and Farm Association’s (OEFFA) 33rd annual conference, Sowing the Seeds of Our Food Sovereignty, in Granville, Ohio (Licking County) on February 18-19, 2012.

Andrew Kimbrell, the founder and executive director of the Center for Food Safety (CFS) and the International Center for Technology Assessment, will be a keynote speaker and workshop presenter at the event. Kimbrell is one of the country’s leading environmental attorneys, and an author of numerous books and articles on environment, technology and society, and food issues.

“Andy’s message will be getting to the heart of food sovereignty,” said Renee Hunt, OEFFA’s program director and the event’s organizer. “Will people have a choice to eat GE-free food? Will farmers have the choice to grow GE-free food?”

The conference is the state’s largest sustainable food and farm conference, and draws more than 1,000 attendees from across Ohio and the Midwest. In addition to Kimbrell, this year’s conference will feature keynote speaker Woody Tasch; more than 70 informative, hands-on workshops; two full day pre-conference workshops on February 17; a trade show; a fun and educational kids’ conference and child care area; locally-sourced and organic homemade meals, and Saturday evening entertainment.

On Sunday, February 19 from 2:45 to 4:15 p.m., Kimbrell’s keynote address, “The Future of Food,” will explore a food system at a crossroads. Kimbrell will describe the conflict between a food system increasingly reliant on pesticides, fertilizers, monocultures, and genetic engineering and surging consumer demand for healthy, local, organic, humane, and environmentally safe food. He will provide an up-to-date summary of this struggle and ways consumers and farmers can work together for a new food future.

Earlier in the day, from 9:30-11:30 a.m., Kimbrell will lead a workshop, titled “Genetic Engineering: The Battle for Safe Food, Public Health, and Environmental Protection.” He will describe the negative health and environmental effects of GE food, and CFS’s public education, advocacy, and legal work intended to safeguard the food system against a flood of deregulated GE products.

In response to the USDA’s unrestricted approval of GE Roundup Ready alfalfa, Kimbrell said the USDA has become “a rogue agency in its regulation of biotech crops and its decision to appease the few companies who seek to benefit from this technology comes despite increasing evidence that GE alfalfa will threaten the rights of farmers and consumers, as well as damage the environment.”

GE crops, such as alfalfa, threaten to contaminate organic and conventional non-GE crops through pollen drift, storage, transportation, and processing. GE crops have also been linked to pest and weed resistance, and the increased use of pesticides and herbicides. Recent consumer polls indicate consumer distrust of GE technology and the desire to have GE food labeled.

“What we constantly see is a failure of the media and of policymakers to really say, ‘The problem here is industrial agriculture,’” Kimbrell told Organic Connections. “They want us to see these events as scary isolated incidents instead of indicators of how dangerous and unsustainable our industrial food system has become. The sleight of hand is to try to treat each incident in its own isolation and not understand that they’re all connected to the larger systemic failures and problems of industrial agriculture.”

Kimbrell is author of 101 Ways to Help Save the Earth, The Human Body Shop: The Engineering and Marketing of Life, Your Right to Know: Genetic Engineering and the Secret Changes in Your Food and general editor of Fatal Harvest: The Tragedy of Industrial Agriculture.

His articles on law, technology, social, and psychological issues have also appeared in numerous law reviews, technology journals, magazines, and newspapers across the country, and he has been featured in many documentary films, including “The Future of Food.”

In 1994, Utne Reader named Kimbrell one of the world’s leading 100 visionaries. In 2007, he was named one of the 50 people most likely to save the planet by The Guardian-U.K.

All events will take place at Granville Middle and High Schools, 248 New Burg St. in Granville. Pre-registration is required. Cost for the conference is $115 for OEFFA members and $175 for non-members, and meals must be purchased separately. Prices vary for late registrations, students, and one-day only registrations. Go to http://www.oeffa.org/conference2012.php for more information or to register online and receive $5 off the registration fee.

Announcing Divino Tuscany 2012 Wine Packages

2012-01-11T13:22:00.001-05:00

FOOD & WINE TRAILS of Santa Rosa, California announces its ULTIMATE DIVINO TUSCANY 4-NIGHT PACKAGE wine adventure May 13-17, 2012. This tour was designed to precede Divino Tuscany 2012, a four-day festival of Tuscan wine being held May 17-20, 2012 in Florence, Italy, but can be purchased independently or as a seamless addition to the event.

According to Larry Martin, President of FOOD & WINE TRAILS, "last year's Divino Tuscany event was an over-the-top food and wine experience, with dinners and tastings hosted by some of Tuscany's most noble wine-families in historic Florentine buildings. The one thing missing was a way to connect with those families and visit their wineries in the countryside. So this year we are offering the opportunity to stay overnight at the estates or hotels owned by the Ferragamo and Banfi families, plus what we are calling the ULTIMATE DIVINO TUSCANY tour; a four-night, small-group wine adventure that will connect you to the best of the best."

The ULTIMATE TUSCANY tour will visit three of Tuscany's most famous wine regions: The Super-Tuscan region of Bolgheri on the Tuscan coast; Montalcino, a region famous for Brunello; and Chianti Classico. Some of the tour highlights will include: professional escort services by an English speaking Italian-sommelier, 2 nights at the Hotel Plaza Lucchesi, 2 nights at the Hotel Fonte de Medici, winery-hosted meals, and multiple opportunities to taste 90 to 100 point wines, such as Tua Rita's Redigaffi 2007, Ornellaia 2008, Sassicaia's Sant Antimo 2007, Castello Banfi's Poggio all'Oro 2004, and Castello di Brolio's Chianti Classico 2008. All wineries were personally selected by James Suckling, the former long-time Senior International Editor of Wine Spectator Magazine.

On the ULTIMATE TUSCANY tour, guests will visit medieval villages, acclaimed wineries, enjoy winemaker led vineyard tours, wine-paired lunches and dinners, and a gala farewell dinner at a castle owned by one of Italy's top wineries, before progressing on to Divino Tuscany 2012 where guests will have the rare opportunity to drink 90 to 100 point rated Tuscan wines from such famous wineries as Sassicaia, Ornellaia and Valdicava and to meet and mingle with Italian wine royalty. Some of these producers have noble lineage dating-back hundreds of years whose ancestors planted vineyards that now produce some of the world's most sought-after wines.

As was done last year for the inaugural of Divino Tuscany, the 2012 finale will be a traditional Tuscan barbeque at the private Chianti villa of music industry superstar Sting and his wife, Trudie Styler. For many, the opportunity to meet and mingle with Sting was the highlight of the 2011 event.

The price for the ULTIMATE DIVINO TUSCANY PRE PACKAGE is $3,429 usd per person, double occupancy, with a $330 usd supplement for single travellers. The tour can be purchased as part of Divino Tuscany 2012 or independent of the event.

The ticket price to attend Divino Tuscany 2012 is 1,900 Euros (approximately $2,660 USD), not including taxes or the cost of accommodations or airfare to Florence. The ticket price includes admission to all wine tastings, dinners and parties in some of the most historic buildings of Florence, all overseen by James Suckling. FOOD & WINE TRAILS is also offering optional 2-night pre or post event hotel packages, and various hotel options in Florence, for the event.

"Don't put off purchasing your Divino Tuscany 2012 event tickets as only 500 or so tickets are available," says Martin, "it's a first-come, first-serve situation so we suggest that any wine or lover of all things Italian, get their foot in the door now. We also highly recommends you round out the experience by extending with the ULTIMATE DIVINO TUSCANY wine adventure.

For more information, visit www.foodandwinetrails.com/ultimate_tuscany or call the toll-free 800-367-5348 to book.

Eddie Merlot's Beef & Burgundy Special

2012-01-04T16:07:00.001-05:00

Eddie Merlot’s brings you its best with our Beef and Burgundy features, starting at $21.95 and available exclusively from January 2 – February 26:

Beef Bourguignon - $21.95: Beef tenderloin simmered with roasted mushrooms, cippolini onions and Burgundy wine.

Winemaker’s Steak - $31.95: Twin Filets with a rich burgundy pan sauce enhanced with prosciutto, mushrooms and shallots.

Steak au Poivre - $31.95: All Natural New York Strip encrusted with peppercorns, flashed with Cognac then finished demi glace.

Veal Chop Dijonnaise - $29.95: Porterhouse chop in a Dijon mustard sauce with cippollini onions and wild mushrooms.

Steak Diane - $31.95: Two 4oz. Filet Mignon medallions served with a traditional Diane Sauce of mushrooms, cognac, butter, veal stock, cream, mustard, and thyme.

Add the perfect complement to your meal with a glass of Joseph Drouhin Chorey-Les-Beaune for only $10. Or, enjoy a bottle for just $39.

Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:

Burr Ridge, 201 Bridewell Drive, 630-468-2098
Cincinnati, 10808 Montgomery Rd. at the I-275 interchange,
513-489-1212
Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
Fort Wayne, 14 and 24 at Jefferson Pointe, 260-459-2222*
Indianapolis, 96th and Keystone, 317-846-8303
Louisville, 455 S. Fourth Street, Suite 102, 502-634-1818

*Our Fort Wayne location is under temporary construction through January 9. We apologize for any inconvenience as we strive to better serve our customers in a relaxed and elegant environment.

Genetically Engineered Foods - Obama Administration Angers Public - Agent Orange Herbicide Ingredient Would be Widely Used

2012-01-04T13:26:00.000-05:00

Over the holidays, the United States Department of Agriculture announced its approval of a novel strain of genetically engineered corn, developed by Monsanto, purportedly being “drought tolerant.”

Despite receiving nearly 45,000 public comments in opposition to this particular genetically engineered (GE) corn variety (and only 23 comments in favor), the Obama administration gave Monsanto the green light to release its newest GE corn variety freely into the environment and American food supply, without any governmental oversight or safety tracking.

“President Obama and Secretary of Agriculture Vilsack just sent a clear message to the American public that they do not care about our concerns with genetically engineered food and their questionable safety, adverse environmental impacts, and detrimental effects on farmers, especially organic farmers,” says Mark A. Kastel, Senior Farm Policy Analyst with The Cornucopia Institute.

“This is just the latest in a string of approvals of genetically engineered crops, and it is clear that despite campaign promises of change from Obama, he has not had the courage to stand strong against the powerful agribusiness and biotechnology lobbies,” Kastel added.

In addition to its announcement approving Monsanto’s newest GE corn variety, the USDA also opened a 60-day public comment period for two additional petitions – one for Monsanto’s GE soybean containing higher levels of an omega-3 fatty acid, that does not naturally occur in soybeans, and the other from Dow AgroSciences for corn that has been genetically engineered to better resist the poisonous herbicide 2,4-D.

The public can comment on Dow's 2,4-D corn at:

http://www.regulations.gov/#!documentDetail;D=APHIS-2010-0103-0001

While the USDA attempts to assure the public that 2,4-D is safe, scientists have raised serious concerns about the safety of this herbicide, which was used as a key ingredient in “Agent Orange,” used to defoliate forests and croplands in the Vietnam War.

2,4-D is a chlorophenoxy herbicide, and scientists around the world have reported increased cancer risks in association with its use, especially for soft tissue sarcoma and malignant lymphoma. Four separate studies in the United States reported an association with chlorophenoxy herbicide use and non-Hodgkin lymphoma.

"The concern is that, just like Monsanto's genetically engineered corn that is resistant to RoundUp™ (glyphosate) herbicide, the approval of a cultivar resistant to 2,4-D will cause an exponential increase in the use of this toxic agrichemical," Kastel stated.

Research by the EPA found that babies born in counties with high rates of 2,4-D application to farm fields were significantly more likely to be born with birth defects of the respiratory and circulatory systems, as well as defects of the musculoskeletal system like clubfoot, fused digits and extra digits. These birth defects were 60% to 90% more likely in counties with higher 2,4-D application rates.

The results also showed a higher likelihood of birth defects in babies conceived in the spring, when herbicide application rates peak.

In its petition, Dow AgroSciences states that 2,4-D is increasingly important for chemical farmers because of the presence of weeds that have developed resistance to glyphosate, as a result of the widespread use of Monsanto’s genetically engineered glyphosate-resistant crops.

When Monsanto introduced glyphosate, it was touted as a safer and less toxic alternative to herbicides like 2,4-D. Now, an emerging body of scientific literature is raising serious concerns about the safety of glyphosate as well.

“The concern that the use of GE crops, which are resistant to particular herbicides, leads to the creation of 'superweeds' is now shown to be valid and serious, as even the chemical companies now recognize and admit this is a problem,” says Kastel.

“In 2012 the USDA is proposing approving a new GE corn variety that is resistant to a different toxic herbicide, escalating the toxic treadmill in chemical-dependent agriculture,” said Jay Feldman, Executive Director of Beyond Pesticides. “This is nothing more than a band-aid solution to a serious problem, and will only give rise to more superweeds, more herbicide pollution in our environment, more herbicide poisoning, while likely leading to the need for even more toxic herbicides a couple of years down the line. This foolish circle has to end,” Feldman said.

Farm research groups like The Cornucopia Institute are also concerned with the impact of genetically engineered crops on organic farmers, whose organic crops are already at risk of contamination with Monsanto’s unnatural DNA, from pollen drift.

In its Environmental Assessment of the “drought tolerant” Monsanto corn, the USDA conceded that gene flow of corn pollen is likely to occur. It is well-established that corn pollen travels, and pollen from genetically engineered plants will contaminate natural corn plants.

“The irony, of course, is that organic fields and crops are much more drought tolerant, because common sense and field trials show healthy and biologically active organic soil retains moisture much better than tired and depleted soil on conventional monoculture farms, and organic crops are healthier and more robust than conventional crops,” said Charlotte Vallaeys, a researcher at Cornucopia.

“But Monsanto cannot profit from healthy soil and healthy organic crops, while they can profit from genetically engineering, patenting, and owning new life forms,” Vallaeys continued. “It’s unfortunate that the Obama administration is equally misguided by supporting Monsanto and Dow’s petitions and ignoring citizens' demand for an immediate end to approving these genetically engineered crops in our food supply.”

The newest genetically engineered soybean petitioned by Monsanto is one of the first to claim a public health benefit, since it has been engineered to contain higher levels of an omega-3 fatty acid, stearidonic acid.

“Genetically engineering a ubiquitous monoculture crop to contain higher levels of just one particular nutrient will not solve our public health crisis, and might even exacerbate it, since a healthy diet is about much more than simply increasing the levels of one particular omega-3 fatty acid,” said Vallaeys. “It’s another band-aid solution that will do little to address the root of the problem with our nation’s “nutrition” problem, which is people eating too many processed foods containing corn and soybean derivatives, and not eating a varied diet of nutrient-rich wholesome foods.”

The USDA surveyed 43 foods and compared their nutritional content in 1999 to original testing that took place in 1950. Half of the nutrients measured declined by 6 to 38%. "Industrial agriculture, as compared to organics, have relegated our diets to a lot of empty calories," Vallaeys added.

On the campaign trail in 2007, the President said that genetically modified foods should be labeled because Americans “should know what they are buying.”

Despite promises of change, Mr. Obama appointed former Iowa Governor Tom Vilsack as USDA Secretary, who had gained notoriety in agricultural circles after being named Governor of the Year by the Biotechnology Industry Organization.

Obama subsequently appointed two pro-GMO agrochemical company lobbyists to powerful positions in his administration. Michael Taylor, a former Monsanto lobbyist, became food czar at the Food and Drug Administration. Islam Siddiqui, a lifelong pesticide lobbyist and GMO advocate, was appointed Chief Agricultural Negotiator.

These appointments revealed the tight grip that Monsanto and other biotech corporations have on elected officials, and raised further doubts regarding the promises for change by the current administration.

Adding insult to injury, the Obama USDA’s timing for announcing notices related to genetic engineering mirrors the Bush administration's approach of burying the news and actively discouraging public participation. The FDA declared GMO salmon was safe, on the Friday before the long Labor Day weekend in 2010.

Then the USDA made their highly controversial decision to deregulate GMO alfalfa during the busy holiday season of 2010. Their decision is being challenged by The Cornucopia Institute, Beyond Pesticides, Center for Food Safety and scores of other plaintiffs in federal court.

More recently, the announcement that Monsanto’s newest genetically engineered corn had been deregulated, and that Monsanto and Dow had petitioned for additional approval of GMO corn and soybeans, came the week between Christmas and the New Year Day holiday.

"When attempting to bury controversial news, it's not uncommon for the government to issue press releases on days when the public isn't paying attention and the news media is on vacation," noted Cornucopia’s Mark Kastel. "The Bush administration did the same thing when announcing that bovine spongiform encephalopathy (mad cow disease) had entered the domestic food chain."

Citizens can comment on the proposed approval of Dow’s 2,4-D tolerant corn and Monsanto’s stearidonic acid soybeans until February 27, 2012.

An online petition opposing Dow's 2,4-D corn variety, which will be sent to President Obama and Secretary Vilsack

IHOP Aims to Raise $2.7 Million for Children’s Miracle Network Hospitals And Other Local Charities on National Pancake Day

2012-01-04T11:23:00.002-05:00

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, will once again invite guests to enjoy free pancakes while supporting a worthy cause as part of the company’s philanthropic National Pancake Day on Tuesday, February 28, 2012. Setting its most ambitious fundraising objective yet at $2.7 million, the family-friendly restaurant chain hopes that this seventh year will be lucky for Children’s Miracle Network Hospitals and other local charities.

“Although every day can be made an IHOP day, there is only one National Pancake Day, so we look forward to seeing our regulars and new guests on February 28,” said Jean Birch, IHOP’s president. “The generosity of our guests, franchisees and team members is evidence of what makes IHOP special, and what has allowed us to surpass our ambitious fundraising targets each year. Our goal is to make this seventh year the most successful to date, and bring the cumulative total raised for charities to more than $10 million.”

On National Pancake Day, more than 1,500 IHOP restaurants throughout the United States will serve each guest a free short stack of IHOP’s signature buttermilk pancakes all day long, from 7 a.m. to 10 p.m. In return, guests are encouraged to make a voluntary donation to support the local Children’s Miracle Network Hospital or another local charity. Guest donations have helped Children’s Miracle Network Hospitals purchase equipment and fund a variety of life-saving procedures and treatments for seriously ill or injured children.

Participating IHOP restaurants will also raise funds for Children’s Miracle Network Hospitals during the month of February through the sale of “Miracle Balloons” for $1 and $5 each. Personalized and displayed in the restaurants, Miracle Balloons offer guests an additional way to show their support of Children’s Miracle Network Hospitals and contribute to the IHOP National Pancake Day fundraising effort. Guests who purchase a $5 Miracle Balloon will receive a coupon good for $5 off their next visit with a $20 purchase.

National Pancake Day is the best known of IHOP’s initiatives to support the communities in which it operates. Since the first celebration of National Pancake Day in 2006, IHOP, its guests, franchisees and team members have raised nearly $8 million. In 2011 alone, IHOP served more than four million free pancakes and raised more than $2.5 million in support of Children’s Miracle Network Hospitals and other local charities.

For more information about IHOP’s National Pancake Day, or to learn more about Children’s Miracle Network Hospitals and make an online donation, visit www.ihoppancakeday.com.

If You're in Napa: Historic Oakville Grocery to Close Temporarily for Structural Renovation

2012-01-03T14:51:00.000-05:00

Oakville Grocery Company’s flagship store - the oldest continually operating grocery store in California (open since 1881) and one of Napa Valley’s most beloved “must stop” destinations - will temporarily close its doors from January 2nd, to Mid-March of 2012, for a necessary structural renovation. This much needed restoration will preserve the charm and ambiance of the historic property, while also ensuring that the store will be able to serve the community for decades to come.

During the closure all services within the building will cease operations, including those of the Oakville Post Office. According to Guy Byrne, construction manager for the project, “the store was built without a foundation. In order to preserve the original building there must be a foundation added and reinforcement of all of its walls.” Moving the post office to another building on the property - part of the approved permitting for the renovations and additions, - will provide a more comfortable customer flow and will also make the store ADA compliant. An update to the electrical system will make the property more energy efficient, and there will be more room created for prepared and packaged product. There will also be two small buildings added for storage and back of house operations; and two additional public restrooms.

Additionally, a proposed 600 square foot space (including a porch) is being built behind the main store to accommodate the Post Office. While the U.S. Postal Service has not yet confirmed that it will be relocating the Oakville branch to this space, Rudd Properties has offered to build this new post office at its own expense for the benefit of the local community. Temporarily, the Oakville residents will be able to pick up their mail at a modular post office that the U. S. Postal Service has set up in the parking lot of Oakville Grocery.

Other improvements to the store will include updated food and beverage equipment, energy saving refrigeration, and an increase in fresh food selection. Customers can expect to see many more Oakville Grocery private label products from Napa and Sonoma, as well as a major increase in baked goods. Oakville Grocery Company exclusively carries products from the state of California, with an emphasis on Napa and Sonoma counties.

About Oakville Grocery Company, Oakville and Healdsburg

For 130 years the original Oakville Grocery location on Route 29 in Oakville has been the "little country store" in the heart of the Napa Valley, attracting visitors from near and far with its special Oakville charm. The store’s selection focuses on wonderful, handmade local products from neighbors in Napa and Sonoma counties. Along with delicious made-to-order sandwiches, gourmet cheeses and charcuterie, Oakville Grocery offers a wide array of prepared foods to go or to enjoy on property. You will also find shelves lined with specialty items including local olive oils and vinegars, unique mustards, marinades and handmade preserves. The Sonoma County location opened over ten years ago on the historic town square in Healdsburg. Conveniently located at the corner of Center and Matheson Streets, where the outdoor covered patio serves as the perfect spot to enjoy a morning coffee and fresh pastry or a delicious lunch in this charming wine country town.

IHOP Introduces Breakfast Innovation with Hash Brown Stacks

2012-01-03T11:19:00.001-05:00

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, continues to innovate breakfast with its debut of Hash Brown Stacks. Hash Brown Stacks offer guests a tower of flavor by layering golden hash browns with eggs and a variety of toppings ranging from mouth-watering bacon or ham, delicious cheese and creamy hollandaise sauce to Provolone cheese and sliced tomato on the under 600 calorie SIMPLE & FIT option.

“For many, the word ‘breakfast’ triggers thoughts of crispy hash browns and perfectly-prepared eggs served with bacon, ham or indulgent hollandaise sauce,” said Natalia Franco, IHOP’s senior vice president, marketing. “Our new Hash Brown Stacks combine these amazing flavors and textures in several different ways to give guests unique and flavorful breakfast options only available at IHOP.”

Available at participating IHOP restaurants nationwide through February 19, Hash Brown Stacks start at a suggested retail price of $5.99 and are served with a choice of fresh fruit or two buttermilk pancakes.

· Spinach & Mushroom Hash Brown Stack - Golden hash browns topped with sautéed spinach and mushrooms, melted Provolone cheese, sliced tomato, an over-medium egg, rich hollandaise sauce and green onions.

· Bacon & Cheddar Hash Brown Stack - Golden hash browns topped with crisp diced bacon, melted Cheddar cheese, sliced tomato, an over-medium egg, rich hollandaise sauce, green onions, and then more diced bacon.

· Ham & Swiss Hash Brown Stack - Golden hash browns topped with grilled ham, melted Swiss cheese, sliced tomato, an over-medium egg, rich hollandaise sauce and green onions.

· SIMPLE & FIT Spinach & Mushroom Hash Brown Stack - Golden hash browns topped with sautéed spinach and mushrooms, melted Provolone cheese, sliced tomato, scrambled egg substitute and fresh green onions, and is served with a side of fresh fruit. Like all SIMPLE & FIT choices at IHOP, the SIMPLE & FIT Spinach & Mushroom Hash Brown Stack clocks in at under 600 calories.

For more information or to find an IHOP restaurant near you, please visit www.ihop.com. Follow IHOP on Facebook at www.facebook.com/ihop

Blue Diamond Reveals Newest NutThins® Flavor - Pepper Jack!

2012-01-03T08:24:00.001-05:00

As the Almond People, Blue Diamond is pretty partial to almonds in anything, but we think youll agree these crispy crackers go well with almost everything. Now you can enjoy the delicious taste of Blue Diamond NutThins® in a new flavor Pepper Jack! Making their debut this January, these perfectly seasoned crackers let you hang onto the flavor and let go of the guilt... wheat & gluten-free, loaded with crunch and bursting with pepper jack flavor. Try them with salsa for a savory snack! Please let me know if youd like to sample the new Pepper Jack NutThins® or any other Blue Diamond Product, such as their Nut Chips, Almond Breeze or Breeze Coconutmilk Blend. Happy to send! High res images are also available. Thanks so much in advance!

Available in eight additional flavors, the crispy, crunchy texture of NutThins® is converting chip lovers by the handful! Plus, for those sensitive to gluten, NutThins® are a wonderfully tasty alternative. NutThins® are available in Almond, BBQ, Cheddar Cheese, Hazelnut, Pecan, Smokehouse, Hint of Sea Salt, and Country Ranch. These delicious crackers can be found at any Whole Foods or natural foods section in your grocery store.

New Year's Eve Celebration Menu from the White House Inn

2011-12-22T17:00:00.001-05:00

Appetizers

Baked Brie - $10
Spinach & Artichoke Dip-$10
Lobster Mac n
Shrimp Cocktail -$10

Salads
House salad- mixed greens with carrots, onion, croutons & your choice of dressing

Caesar Salad topped with cheese & croutons

Entrees

Accompanied by your choice of 2 side dishes

Prime Rib - $32
12 oz Prime rib topped with au Jus

Chicken Rochambeau - $28
8 oz. chicken breast with ham, provolone cheese & topped with brown gravy

Lobster Tail - $48
Two 6 oz. lobster tails

Filet Mignon - $38
8 oz. filet mignon Oscar style

Surf & Turf - $55
8 oz. filet & 6 oz. lobster tails

Steak Lynchburg - $38
12 oz. strip studded w/ peppercorns & fresh made Jack Daniels sauce

Salmon - $32
8 oz. pan seared & topped with a shrimp lemon Burre Blanc

Side Dishes:
Baked Potato, Sweet Potato, Mashed Potato, Rice, Vegetable Medley, Green Beans & Saut

The White House Inn is located at:

4940 Muhlhauser Rd
Hamilton (West Chester), OH 45011
Phone: 513.860.1110
Fax: 513.860.9050

Menus Now Available on LocalEats Apps and LocalEats.com

2011-12-21T10:25:00.000-05:00

LocalEats, a top-selling travel app dedicated to helping diners find the best locally owned restaurants in America, and SinglePlatform, a company committed to helping local businesses get discovered online, announced a content partnership today. The partnership places SinglePlatform’s menu content into both the LocalEats iPhone and iPad apps, as well as the LocalEats.com website. The new content brings LocalEats users complete access to 12,000+ restaurant menus from LocalEats-selected restaurants, without having to leave the app or the LocalEats website to view them.

Since the LocalEats app launched in 2008, it has consistently added increased in-app functionality for users, such as the ability to call a taxi via Taxi Magic, make a reservation with OpenTable, or even find a restaurant deal, through its recently announced partnership with top dining deal aggregator BiteHunter.

SinglePlatform co-founder Wiley Cerilli said, "LocalEats is unusual in that it's not a user-generated content app, but instead is a highly curated app that doesn't include chains. At SinglePlatform, we want to help the world find exactly these sorts of restaurants -- places that perhaps don't have the resources to plug their menu into the internet across the spectrum, or even have a website -- but which can greatly benefit from having it deployed from a "single platform" like ours.”

"We are happy have a menu partner who can provide more than just big-city restaurant menus, and in fact shares our commitment to helping great local restaurants across America be discovered,” said Kelsey Weaver of LocalEats. “Because of their direct relationship with restaurants, SinglePlatform has the most up-to-date menus available in markets of every size, from large to small. Users of LocalEats will enjoy the increased convenience of viewing menus in-app. ”

The LocalEats app, which also includes international destinations, is available now in the App Store.

Bring Color & Flavor to Winter Cooking with the Piquillo Pepper

2011-12-21T09:22:00.001-05:00

Envision a rich, sweet pepper, hand-picked from the hills of Peru and fire-roasted before being packed so perfectly that each pepper is ready to use, straight from the jar. Roland® Piquillo peppers are delectable and easy-to-use. Their vibrant color and piquant, roasted flavor makes them the perfect ingredient to liven up winter cooking. Sandra Gutierrez, chef and author of The New Southern-Latino Table, makes a scrumptious Chicken Stew with Piquillo Peppers and White Wine (recipe below) that will bring warmth to your kitchen. “Piquillo” is Spanish for “little beak,” which describes the beak-like shape of the pepper. Traditionally grown in Spain, Roland® Piquillo peppers are grown in Peru in a similar climate and soil. Bright red, sweet, and tangy, the Piquillo is a great addition to salads, stews, and sandwiches. The slightly smoky flavor adds a depth and intrigue to dishes. Because the piquillo is so delicately packed, it is perfect for stuffing or serving whole. The peppers are nearly uniform in size, color, and shape which makes them easy to use with little waste.

TIPS
Drain the piquillo peppers and blot them dry with paper towels so they're easier to slice.
Don't rinse piquillo peppers under running water; doing so, removes flavor.
Use piquillo peppers in place of roasted red peppers in your favorite recipes.
To make a deliciously flavored sandwich spread or dip, simply process 3 or 4 piquillo peppers with 1 cup of mayonnaise and 1 grated garlic clove, until smooth.
Add finely minced piquillo peppers to your next pot of chili for a sweet touch.
Stuff piquillo peppers with a creamy salad (such as egg, potato or tuna) for a quick, easy, and elegant appetizer.

RECIPE

Chicken Stew with Piquillo Peppers and White Wine
By Sandra A. Gutierrez

1 large chicken cut into 8 portions
Salt and Pepper
2 tablespoons Roland® extra virgin olive oil
2 cups thinly sliced white onions
1-½ cups sliced Roland® Piquillo peppers
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
2 cups chopped plum tomatoes
8 ounces white wine
¼ cup Roland® capers
1 cup black Roland® olives (like Kalamata), pitted and left whole

Pat chicken dry with paper towels; season liberally with salt and pepper. In a large Dutch oven, set over medium-high heat, heat the oil. When the oil is hot, brown the chicken pieces on all sides, until golden brown. Remove the chicken to a separate plate and set aside; remove pan from the heat and with a spoon, remove all but 1 tablespoon of the fat rendered in the pan (discard the excess fat). Set the Dutch oven over medium-high heat; add the onions and cook, while stirring, for 1-2 minutes or until onions have begun to soften. Add the piquillo peppers, oregano, thyme, and bay leaf stir well, until combined and cook for 30 seconds. Add the plum tomatoes and the wine, stirring well and scraping up the brown bits from the bottom of the pan. Return the chicken to the pot (and any juices that collected on the plate as it rested) and bring the liquid to a boil; cover, lower the heat and simmer for 20 minutes. Add the capers and black olives and cover again; simmer an additional 15-20 minutes or until the chicken is cooked through (the juices will run clear when pierced with a fork). Before serving, season with more salt and pepper, to taste. Note: I like to serve this in deep bowls with plenty of crusty bread to help me sop up the juices. It's also delicious when spooned over an easy pilaf made with rice (or farro) or over cooked noodles.

Unique New Year’s Eve Cocktail Ideas from Nielsen-Massey

2011-12-20T12:55:00.001-05:00

The bubbly will be flowing on New Year’s Eve, but there are a lot more holiday cocktail options than the traditional champagne. Party hosts can impress guests with unique drink recipes and staple cocktails that are easily enhanced with a dash of flavor extract.

Nielsen-Massey Vanillas offers products that are secret weapons for creative mixologists looking for ways to add extra flavor to classic drinks. A dash of Nielsen-Massey’s Rose Water adds a light taste to champagne while Pure Almond Extract mixes well in a piña colada. Madagascar Bourbon Pure Vanilla Sugar is also a great way to rim cocktail glasses.

Inventive mixologists can add a teaspoon of Pure Peppermint Extract to 2 ounces of vodka to create Peppermint Schnapps or try the Nielsen-Massey Peppermint Pattitini recipe below that will bring New Year’s cheer to the party.

Nielsen-Massey Peppermint Pattitini

2 oz. Vodka
2 oz. Half & half or cream
1 heaping Tablespoon hot cocoa mix (i.e. Ghiradelli Premium Hot Cocoa)
¼ teaspoon Nielsen-Massey Pure Peppermint Extract
½ teaspoon Nielsen-Massey Pure Chocolate Extract
½ teaspoon Nielsen-Massey Pure Tahitian Extract (Madagascar or Mexican if preferred)
Ice
Chocolate syrup
Mini candy cane

Add all ingredients except the syrup in a shaker and shake vigorously. Pour into chilled martini glasses. Garnish with a swirl of chocolate syrup and candy cane.

* for a fun twist, swirl chocolate syrup in martini glasses, then place in freezer for 5-10 minutes
** garnish with a sprig of fresh peppermint for more holiday cheer

Serves 2

Pucker-Up with Wolfgang Puck's New Valentine's Cocktail: the Red Velvet Martini

2011-12-20T12:27:00.001-05:00

Master Chef, Wolfgang Puck and Spago Beverly Hills’ Executive Pastry Chef Sherry Yard introduce The Red Velvet Martini, their latest cocktail drink just in time for Valentine’s night. Wolfgang Puck’s new Double Blend Mocha Organic Cold Brewed Iced Coffee is the secret ingredient along with Vodka, Chambord, and fresh raspberries. Double Blend Mocha provides a decadent flavor base as it’s made with bold, rich espresso and Viennese chocolate.

“My iced coffees, initially inspired by our pastries and crème brûlée, are a guilt free pleasure because they are only 120 calories, organic, made with a cold brewed process” says Wolfgang Puck. “All the coffee flavors like Vanilla Fusion, Double Blend Mocha, Crème Caramel and Cafe Au Lait add that extra special pizzazz to holiday deserts, shakes and drinks.”

Here is Wolfgang’s recipe for The Red Velvet Martini introduced at Wolfgang Puck at the Hotel Bel-Air in Beverly Hills, California:

· 2 oz Wolfgang Puck’s Double Blend Mocha Organic Cold Brewed Iced Coffee (Very cold)
· 1 ½ oz Vodka
· ½ oz Chambord
· 3 Fresh Raspberries

Muddle the raspberries and put all ingredients in a Martini shaker and shake well for 10 seconds, strain, pour into your favorite Martini glass and have a Happy Valentine’s Night.

All four flavors are now available in The Fresh Market Stores, The Natural Food Section of Kroger, Rice Epicurean Markets, Fry’s, Dillons, Kings Sooper, Smith Food Stores, Henry’s Farmers Markets, select Whole Foods Market, CVS, and Bristol Farms Stores , Jimbos in California and Morton-Williams, Amish Market, Westside Markets and Garden of Eden in Manhattan. http://www.wolfgangpuckicedcoffee.com/

BRAVO! introduces two-course dinner menu January 9!

2011-12-15T11:23:00.000-05:00

BRAVO! Cucina Italiana in West Chester is continuing to celebrate into the New Year with the debut of its $15.95 two course dinner menu on Jan. 9. For $15.95, guests can enjoy a delicious soup or salad and one of five housemade entrées, Sunday through Thursday from 4 p.m. to close. BRAVO! is a BRAVOIBRIO Restaurant Group concept.

BRAVO!’s $1595 two course dinner menu will offer guests an opportunity to enjoy authentic, Roman-inspired cuisine at an affordable price. Guests can choose from a variety of choices for the first course: Insalata Della Casa, featuring chopped greens, cucumber, tomato, bacon, crispy pasta and creamy parmesan dressing; BRAVO! Chopped Salad, dressed in traditional Italian; Caesar Salad, with housemade croutons; or the chef’s select Soup of the Day. Guests can select one of BRAVO!’s most popular entrees for a second course: Chicken Parmesan Milanese, with herb pasta, fresh Mozzarella and housemade pomodoro sauce; Chicken Chopped Salad, dressed in Tuscan Italian; Balsamic Glazed Chicken, served with fresh asparagus, Mediterranean orzo and grain pilaf tossed with artichokes, basil, Kalamata olives, garbanzo beans, grape tomatoes and Feta; Lobster Ravioli, with sautéed shrimp and grape tomatoes in a tomato cream sauce; or Sausage Tortelloni, tossed with pancetta and housemade tomato sauce.

BRAVO! offers $7.95 lunch specials Monday through Friday, featuring daily selections of heaping sandwiches, lavish salads, scrumptious pastas and unique pizzas. BRAVO! Bar Bites! are available for $2.95 Monday through Friday from 3-7 p.m. and 9 p.m.-close in the bar area. Bar guests may indulge in portions of BRAVO! appetizer classics such as Bruschetta with Mushrooms and Boursin, Crispy Shrimp Napoli, Artichoke and Spinach Formaggio, Meatball Sliders and Fries, Cheese Ravioli Al Forno and Balsamic Onion, and Portobello & Gorgonzola Flatbread. BRAVO! invites guests to celebrate $5 Martini Night every Wednesday in the bar, beginning January 4.

Participating locations:

9426 Waterfront Drive
West Chester, OH 45069
(513) 759-9398

Lots of Luscious Latkes

2011-12-14T12:10:00.001-05:00

Although potato latkes are a traditional Chanukah treat, why not experiment this year by making latkes with other vegetables? With the recipes below, you can enjoy a different kind of latke every night of Chanukah!

I prefer to use russet potatoes because they are higher in starch and have lower water content. However, you can also use red potatoes or Yukon Gold successfully.

To keep grated potatoes from turning a grayish color, immediately add grated onions to the potatoes—the onion juice will prevent the potatoes from turning black. (You can also achieve the same effect by crushing and adding half a vitamin C tablet to the potatoes.) If you want to grate the potatoes by hand, do it at the last minute to keep the potatoes white.

For lacy latkes, grate the potatoes using the grating blade of the food processor, using very light pressure. Empty the potatoes into a colander and rinse under cold running water to remove the starch (this also helps prevent the potatoes from turning dark). Squeeze dry and then process in batches using the steel blade, with very quick on/off pulses. Do not overprocess. Transfer the grated potatoes to a bowl and mix them with the other ingredients, working quickly.

You can bake latkes instead of frying them. If you’re frying, don’t overcrowd the pan, as it will lower the temperature of the oil. When the latkes are done, their outsides will be crisp and the centers will be tender yet cooked through.

Most latkes can be made in advance and frozen successfully. Reheat them, uncovered, at 375° for about 10 minutes on a foil-lined baking sheet, until they’re crispy and piping hot. There’s no need to defrost them first.

Serve latkes with a dollop of applesauce or tomato salsa for a meat meal, or with low-fat sour cream or yogurt for a dairy meal.
_____

Norene’s Easy Potato Latkes

Makes about 2 dozen latkes or 5 dozen miniatures

These latkes are quick and easy, and you can use basic ingredients you’re sure to have on hand.

4 medium potatoes, peeled and scrubbed
1 medium onion
2 eggs (or 1 egg plus 2 egg whites)
1/3 cup flour or matzah meal
1 teaspoon baking powder
3/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons oil (plus more as needed)

Insert steel blade in food processor. Cut potatoes in chunks and cut onion in half. Place both in processor with eggs. Process until puréed, about 20 to 30 seconds. Add all remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.

Heat oil in a large non-stick skillet over medium-high heat. Drop large spoonfuls of potato mixture into hot oil to form pancakes; brown well on both sides. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.

Note: Stir batter before cooking each new batch. Latkes can be placed on a baking sheet and kept warm in a 250° oven. They freeze well.

Baked Version: Place oven racks on the lowest and middle positions in oven. Preheat oven to 450°. Drop spoonfuls of potato mixture onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over and transfer pan from upper rack to lower rack and vice versa. Bake 8 to 10 minutes longer.

_____

Carrot Latkes

Makes 16 to 18 latkes or 5 dozen
hors d’oeuvres.

6 medium carrots
1 medium onion
3 eggs (or 2 eggs and 2 egg whites)
3/4 teaspoon salt
Dash freshly ground black pepper
1/2 cup flour
1/2 teaspoon baking powder
2 tablespoons oil (plus more as needed)

Insert grater in food processor. Cut carrots to fit feed tube and grate using medium pressure. Measure 2 cups.

Using the steel blade of the processor, process onion until fine, about 6 to 8 seconds. Add all remaining ingredients except oil. Process until blended, about 15 seconds.

Heat oil in a large non-stick skillet over medium-high heat. Drop large spoonfuls of carrot mixture into hot oil to form pancakes and flatten slightly. Brown well until golden, about 2 to 3 minutes on each side. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.

Note: Freezes well.

Variation: To make zucchini latkes, replace carrots with 3 medium zucchinis. After grating, salt zucchini lightly and let stand for 15 minutes. Press out
excess moisture.
_____

Cauliflower Latkes

Makes 14 latkes

These luscious, low-carb latkes are a delicious alternative to traditional potato latkes, with just 42 calories and 4 grams of carbohydrates each.

1/2 medium cauliflower, cut into florets
(about 4 cups)
1 medium onion, chopped
1 clove garlic (about 1 teaspoon minced)
1 large egg
1/4 cup matzah meal or bread crumbs
2 tablespoons minced fresh dill
3/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
2 tablespoons oil (plus more as needed)

Steam the cauliflower for 10 minutes or until tender (or microwave on high, covered, for 6 to 7 minutes). Measure 3 cups cooked.

In a food processor fitted with a steel blade, process the cauliflower until mashed, about 10 to 12 seconds. Add all remaining ingredients except oil; process with quick on/off pulses to combine. If the mixture seems too loose, add a little extra matzah meal.

Heat oil in a large non-stick skillet over medium heat. Drop rounded spoonfuls of cauliflower mixture into hot oil to form pancakes and flatten slightly. Brown well until golden, about 4 to 5 minutes on each side. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.

Note: Latkes reheat well, but freezing isn’t recommended.

Variation: To make broccoli latkes, substitute 4 cups of broccoli florets for cauliflower.

_____

Winter Vegetable Latkes for a Crowd

Makes 48 latkes

2 medium sweet potatoes, peeled
2 large carrots or 12 baby carrots
2 large parsnips
2 large potatoes
1/2 Vidalia or other sweet onion
4 to 5 scallions
1/4 cup fresh dill
6 large eggs
1 cup whole wheat flour or matzah meal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup grapeseed or canola oil (plus more as needed)

Peel the vegetables and cut into chunks. In a food processor fitted with a grater, grate the sweet potatoes, carrots and parsnips in batches through the feed tube, using medium pressure. Transfer to a large bowl and set aside. Next, grate the potatoes in batches through the feed tube, using medium pressure. Combine with sweet potatoes and other grated vegetables.

Remove the grater and insert the steel blade into the food processor. Process the onion, scallions and dill until finely minced, about 8 to 10 seconds. Add the eggs to the processor bowl and process for 5 additional seconds. Transfer the mixture to the grated vegetables and add flour, salt and pepper; mix well.

Heat oil in a large non-stick skillet over medium-high heat. Drop rounded spoonfuls of vegetable mixture into hot oil and brown well, about 2 to 3 minutes on each side. Repeat with remaining batter, stirring before each new batch. Add more oil if necessary. Drain well on paper towels.

Note: Keeps for up to 2 to 3 days in the refrigerator and reheats well. Freezes well for up to 2 months.

Chef’s Secrets:

Eggs-Actly!: Instead of using 6 eggs, substitute 4 eggs and 4 egg whites or 1 1/4 cups liquid egg substitute.

Warm It Up: To keep cooked latkes warm, arrange in a single layer on a large baking sheet and place in 250° oven. Do not cover.

_____

No-Fry Potato and Spinach Latkes

Makes about 24 medium latkes or 6 dozen miniatures

Traditional latkes are usually fried in at least 1/4 cup of oil, so one latke contains about 3 grams of fat. I don’t know anyone who can stop at just one latke, so these “no-guilt” latkes are a terrific alternative. Each one contains just over a gram of fat—now that’s a miracle!

4 teaspoons canola or olive oil, divided
3 medium potatoes
10-ounce package frozen chopped spinach, thawed and squeezed dry
1 medium onion
1 to 2 carrots
2 tablespoons minced fresh dill (or 2 teaspoons dried)
3 eggs (or 2 eggs plus 2 egg whites)
1/4 cup flour (white or whole wheat)
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon pepper

Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°. Line two baking sheets with aluminum foil. Spray with non-stick spray, then brush with 1 teaspoon of oil. Or, use two non-stick baking sheets and brush each one lightly with oil.

Peel potatoes (or scrub them well if you don’t want to peel them). Using the grater of your food processor, grate potatoes using light pressure. Place potatoes in bowl and set aside. Insert the steel blade of the food processor and process spinach, onion, carrots and dill until fine. Add potatoes, eggs and the remaining 2 teaspoons oil. Process with quick on/off pulses to mix. Quickly blend in remaining ingredients.

Drop mixture by rounded spoonfuls onto prepared baking sheets and flatten to form latkes. Bake uncovered for 10 minutes, or until bottoms are browned and crispy. Turn latkes over and transfer pan from upper rack to lower rack and vice versa. Bake about 8 to 10 minutes longer, until brown. Best served immediately.

Note: Latkes may be made a day in advance and can be frozen.

Variations: Instead of baking latkes, brown them in a non-stick skillet. Instead of adding the oil to the latke mixture, use it for frying.

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Estee’s Celery Root Potato Latkes

Makes 10 latkes

Here’s a slightly different version of typical potato latkes. The celery root adds wonderful flavor and is a great idea for those who are watching their carbs. This recipe is from my friend Estee Kafra, a food photographer and food writer.

2 cups grated potatoes
2 cups grated celery root
2 eggs
1/4 cup flavored breadcrumbs
1 tablespoon fresh parsley, chopped
Freshly ground black pepper and salt, to taste
Vegetable oil for frying

Place the grated potatoes and celery root into a colander and press to squeeze out extra juices.

Pour mixture into a large bowl and add all remaining ingredients except oil; mix well.

Heat vegetable oil in a large frying pan and place tablespoons of batter into the hot oil. Be careful not to overcrowd. Once edges have browned, flip latkes over and cook on other side. Remove latkes from oil with slotted spoon or spatula and place on paper towel to drain.

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Estee’s Crispy Cheese Latkes

Makes 14 latkes

Another wonderful latke recipe from Estee Kafra.

1 cup low-fat cottage cheese
1 pound farmer cheese
4 eggs
1/2 cup plus 2 tablespoons flour
1/3 cup sugar (or less, or substitute with Splenda)
1 teaspoon vanilla sugar
Oil for frying
Low-sugar strawberry jam for garnish

Place all ingredients except oil into a large mixing bowl. Using an immersion blender, blend until a thick batter forms.

Heat a frying pan with a thin layer of oil. Drop in batter, a tablespoonful at a time. Adjust the temperature to ensure the latkes don’t burn; flip them once the batter is a bit firm and the bottom is brown.

Remove from pan and place on paper towel to absorb excess oil. Garnish with jam.

Note: These cheese latkes have less flour, less sugar and more cheese than most cheese latkes.

Variation: Estee sometimes adds a bit of jam into the middle of the latke right before it firms up. To do this, make an indentation in the center with a spoon and place a small amount of jam in it. Flip over carefully. Enjoy!

Cincinnati seniors published in national cookbook

2011-12-13T17:00:00.001-05:00

Atria Senior Living, one of the nation’s largest providers of independent living, assisted living and memory care services, announced today the release of A Dash and a Dollop. From dishes that came to America by boat in the 1800s to meals that saw families through the Great Depression, the book is a unique collection of Atria residents’ favorite recipes and the cherished stories behind each one, including their role in family legacies, traditions and customs.

Envisioned by Atria Senior Living as a way to gather some of the many untold stories from residents nationwide, A Dash and a Dollop will be available online at Barnes and Noble® later this year. Each of Atria’s 13,000 residents will also receive a gift copy throughout the month of December.

“In Atria kitchens across the country, it’s not uncommon for our culinary directors to recreate some of our residents’ favorite dishes for everyone to enjoy,” said Ronda Watson, vice president of culinary services for Atria Senior Living. “In doing so, we often hear the stories behind the recipe’s significance, whether it’s a favorite memory from childhood, or a dish a resident prepared for their family for many years. That’s where the inspiration for this book was born – through hearing these stories and understanding the meaningful role that cherished recipes can play in a family’s life.”

According to Watson, recognizing the pivotal role of the kitchen in each resident’s unique life story inspired this heartfelt creation. And according to a recent consumer survey, most Americans feel the same connection to the kitchen, with 96% of those surveyed saying that food and cooking are important parts of their family traditions.

The survey also revealed that two out of three Americans’ favorite recipes are connected to memories shared with loved ones, and 65% also make recipes that have been passed down by a loved one.

“Families have been coming together in the kitchen for centuries, and this is our way of sharing our residents’ special memories with everyone both inside and outside of the Atria family,” added Watson

Julie Harding, chief operating officer for Atria Senior Living, sees A Dash and a Dollop as a way to both preserve residents’ memories and honor those who call Atria home.

“These recipes represent an important piece of our residents’ unique life stories,” said Harding. “Some of the stories in this collection are incredible – it’s really amazing what the creation of A Dash and a Dollop has helped us learn about the residents who make their home with us, and now, we’ve given them a tangible way to share their recipes and stories with their friends and family.”

For more information about A Dash and a Dollop, visit www.atriarecipes.com.

Biking Italy's Wine Routes for Foodies - New Tours for 2012 from Italiaoutdoors

2011-12-12T23:18:00.001-05:00

Italiaoutdoors introduces three innovative tours to its 2012 “Bike the Wine Roads” line-up: the “Primavera del Prosecco” tour, April 1-8; the “Grape Harvest Bike the Wine Roads of the Veneto” tour, September 15-24; and the “Bike the Wine Roads Tours of Trentino-Alto Adige,” September 29-October 8. Designed and led by co-owners Chef and Wine Curator Kathy Bechtel and recreation specialist Vernon McClure, all Italiaoutdoors cycling holidays offer an in-depth exploration of notable wine regions throughout Northeastern Italy. Set amidst spectacular backdrops such as the Dolomite Mountains, the tours are further customized according to the participants in each group.

Italiaoutdoors’ bike routes cover 30-45 miles daily, accommodating all skill levels and covering various terrains ranging from shores to mountains. Each group has a maximum of eight travelers to guarantee that each guest receives personalized attention from the two expert tour guides. The small group size also allows for daily itinerary refinement based on interests and levels. Tour prices range from $3,495-$3,995 per person, based on double occupancy and include accommodations in 3+ star hotels; all ground transfers, daily wine tastings; bike rental; GPS (great for personal exploration of the areas as well); all entry fees to attractions; all breakfasts, lunches, snacks; and most dinners. A single supplement is available.

Primavera del Prosecco Bike Tour – April 1-8, 2012
Price: $3,495 per person, double occupancy
Italiaoutdoors invite cycling and culinary fans to explore the Prosecco region and welcome spring with a visit to the province of Treviso during this eight-day bicycle holiday. Tour participants will visit the region during the Primavera del Prosecco festival, a celebration of wine, food, art and culture. The tour travels through different wine regions each day and participants enjoy distinctive regional dining and wine experiences including Prosecco’s world-renowned sparkling wine as well as lesser-known treasures including Piave, Colli Berici and Breganze.

Grape Harvest Bike the Wine Roads of the Veneto Tour – September 15-24, 2012
Price: $3,995 per person, double occupancy
This 10-day tour whisks travelers through the depths of the beautiful Veneto region. Home to the largest number of quality DOC wines in Italy, the area produces world-renowned vintages, including Valpolicella, Bardolino, Soave, Prosecco and Breganze. Guests begin this journey with a ride along the shores of Lago di Garda, followed by visits to neighboring cities Verona and Vicenza. While visiting these two historic gems, guests will taste prominent wines ranging from Valpolicella and Soave to Gambellara and Colli Berici. Other highlights include a visit to the picturesque town of Bassano del Grappa, home to Breganze and Colli Asolani wines. The trip winds down with a tour of the lush Prosecco region.

Bike the Wine Roads Tours of Trentino-Alto Adige – September 29-October 8, 2012
Price: $3,995 per person, double occupancy
Beginning in the city of Bolzano, this 10-day bicycle holiday kicks off with a journey down the picturesque Sudtirol Weinstrasse, or “Wine Road,” home to the many wonderful wine producers of the Sudtirol Alto Adige region. Heading south, guests will travel through the Mezzocorona and Mezzolombardo wine areas where they will enjoy a variety of Teroldego Rotaliano wines. The scenery then changes from mountains to lakefront views in the Veneto, with a visit to the Lago di Garda. Trip highlights include a visit to the historic city of Verona – home to Juliet’s balcony and the ancient Arena that still hosts cultural events and operas today – and a visit to Soave, a charming walled city that produces refreshing white Soave wines.

Any of these tours can be run on alternate dates for a private group of 4-12, for the same price. All Italiaoutdoors private tours are individually designed to match the interests and abilities of each group, providing a personal and authentic experience of the region.

About Italiaoutdoors
Italiaoutdoors is an owner-operated private guide service, creating and guiding active culinary and wine tours in Northeastern Italy. Unique in their ability to combine active biking, skiing and hiking adventures with world-class culinary programs -- including tours with James Beard award-winning chefs -- Italiaoutdoors customizes vacations for small groups. Italiaoutdoors has more than 15 years of recreational programming experience in the region, plus formal culinary and wine training. Programs also include cooking classes, wine tastings, and restaurant dining which explore the best in local regional cuisine and undiscovered wines. Itineraries are rounded out with city visits, shopping, cultural excursions or just relaxing poolside. The owners -- experts in fitness, food, and the region –personally lead each tour. http://www.italiaoutdoorsfoodandwine.com, 1-978-270-5774.

Toast to 2012 with Perrier Jouët

2011-12-08T19:08:00.000-05:00

Getting prepared for New Year’s Eve can be challenging: picking out the right outfit, deciding on the perfect party, and most importantly choosing the bubbly that you will toast with at midnight!

Perrier-Jouët, one of the world’s leading champagne houses, is the essence of beauty and luxury, and in celebration of its 200th anniversary has launched Perrier-Jouët Belle Epoque Brut 2004. The special Perrier-Jouët Belle Epoque champagne bottles are ordained with an iconic floral design, dating back to 1902. Serving as a hostess gift or to complement any bouquet or centerpiece, Perrier-Jouët is the perfectly elegant choice for toasting to a new year! At $139 a bottle and $150 for the gift set, Perrier-Jouët Belle Epoque is already a favorite among Kim Kardashian, Zoe Saldana, Hilary Duff, Eva Amurri and mom Susan Sarandon.

There is even a more affordable option, Perrier-Jouët Grand Brut at $45! Perrier-Jouët bottles and Gift Packs can be purchased at select local retailers and on-line, including but not limited to: thewineclub.com,internetwines.com, wallywine.com, astorwines.com.

In addition, below, please find two specialty cocktails to spice up the traditional champagne toast.

Perrier-Jouët Rose
¼ oz. Rose Water
1 sugar cube
3 dashes of fresh pomegranate juice
Directions: Place the sugar cube in the bottom of a Champagne flute. Saturate it with rose water. Carefully top off with Perrier-Jouët Belle Epoque/Brut and add pomegranate juice. Garnish with dry baby rose buds.

Perrier-Jouët Fraise Sauvage
2 oz. Perrier-Jouët Belle Epoque/Brut
1 ¼ oz. Vodka
¾ oz. fresh squeezed lemon juice
¼ oz. simple syrup
1 whole strawberry
Directions: In a bottom of a mixing glass muddle the strawberry into a purée. Add all ingredients except Perrier-Jouët Belle Epoque. Add ice, cover and shake vigorously for 7-8 seconds. Pour Perrier-Jouët Belle Epoque/Brut into a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.

Registration Opens for Ohio's Largest Sustainable Ag Conference

2011-12-08T13:57:00.000-05:00

Registration is now open for the Ohio Ecological Food and Farm Association’s (OEFFA) 33rd annual conference, Sowing the Seeds of Our Food Sovereignty, February 18-19, 2012 in Granville, Ohio (Licking County).

The state’s largest sustainable food and farm conference, the event draws more than 1,000 attendees from across Ohio and the Midwest, and has sold out in advance the past two years. This year’s conference will feature keynote speakers Woody Tasch and Andrew Kimbrell; more than 70 informative, hands-on workshops; two featured pre-conference events on February 17; a trade show; a fun and educational kids’ conference and child care area; locally-sourced and organic homemade meals, and Saturday evening entertainment.

“Our conference title says a lot about what we believe and what we’re trying to accomplish,” says OEFFA Program Director Renee Hunt. “Farmers, businesses, chefs, and consumers are working together to reclaim our food sovereignty—rebuilding local food systems and Ohio’s rural farming communities, demanding access to healthy, organic food and information about how that food is produced, and relearning sustainable agriculture practices that nourish our bodies, our communities, and the environment.”

Keynote Speakers
Saturday’s keynote lecture titled, “Slow Money: Investing as if Food, Farms, and Fertility Matter,” will be provided by Woody Tasch. Tasch is the chairman of the Slow Money Alliance and inspired the Slow Money movement by writing Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.

The Slow Money Alliance advocates for sustainable financial investments that support local, community-based food and farm businesses. So far, $4.5 million has been invested in 16 small food enterprises through Slow Money’s national gatherings. In the last year, $5 million more has been invested through Slow Money chapters.

For 10 years, Tasch was chairman of Investors’ Circle, which has invested $133 million in 200 early stage sustainability businesses since 1992. Tasch also served as treasurer of the Jessie Smith Noyes Foundation where, as part of an innovative mission-related venture capital program, a substantial investment was made in Stonyfield Farm, now the world’s largest maker of organic yogurt.

Sunday’s keynote lecture titled, “The Future of Food,” will be provided by Andrew Kimbrell. Kimbrell is one of the country’s leading environmental attorneys and the founder and executive director of the Center for Food Safety (CFS) and the International Center for Technology Assessment (CTA). The Center for Food Safety pursues public education, policy advocacy, and legal actions to curtail industrial agricultural production methods that harm human health and the environment, including genetic engineering.

Kimbrell is author of 101 Ways to Help Save the Earth, The Human Body Shop: The Engineering and Marketing of Life, Your Right to Know: Genetic Engineering and the Secret Changes in Your Food and general editor of Fatal Harvest: The Tragedy of Industrial Agriculture. His articles have appeared in numerous law reviews, technology journals, magazines, and newspapers across the country, and he has been featured in documentary films, including “The Future of Food.” In 1994, Utne Reader named Kimbrell one of the world’s leading 100 visionaries. In 2007, he was named one of the 50 people most likely to save the planet by The Guardian-U.K.

Workshops
The conference will also feature more than 70 hands-on, educational workshops and cooking demonstrations with topics including: bramble and strawberry production; no-till farming; edible landscaping; pest management; compost; pork, beef, and lamb production; poultry nutrition; food preservation; food safety; social investing; farm and business planning; renewable energy; mushroom production; season extension; mulch; cover crops; aquaculture; dairy health; recordkeeping; Farm Bill policy; co-ops; small space gardening; companion planting; organic certification; fiber production; permaculture; tax planning; genetic engineering; field crops; grassroots organizing; conservation funding; cheesemaking, and more.

In addition, the conference will offer a three part series of workshops about high volume hydraulic fracturing (HVHF), commonly known as “fracking,” which is an intensive extraction process that uses a high pressure chemical cocktail to fracture rock to release natural gas. The workshops are designed to educate farmers, landowners, and concerned citizens about the environmental and social risks of this process, existing laws and regulations, and what actions can be taken by landowners and community organizers.

The conference will also offer the following featured conference guests:
- Jeff Moyer, the director of farm operations at the Rodale Institute and an expert on organic crop production, will discuss no-till organic farming, utilizing cover crops to enhance soil fertility, and effective compost management.
- Gary Zimmer, farmer, author, educator, and president of Midwestern Bio-Ag, will discuss nutritional considerations for pasture-based dairy operations.
- Dan Ravicher, a patent law professor and executive director of the Public Patent Foundation (PUBPAT), will provide an update on a federal lawsuit against Monsanto which seeks preemptive court protection for farmers who may be accused of patent infringement if they become contaminated by Monsanto's genetically engineered seed.

Pre-Conference Events
Two on-site pre-conference events will also be featured on February 17 from 10 a.m. to 4 p.m.

The first, “Slow Money for Ohio? Financing the Local Food System,” will feature Slow Money Alliance founder and chairman Woody Tasch and a panel of experts, to talk about Slow Money, the challenges of capitalizing the local food economy, and successful strategies to nurture sustainable food systems and businesses.

The second pre-conference event, “No Till, No Drill, No Problem: Integrating No-Till Methods into Organic Production Systems,” will feature Jeff Moyer, director of farm operations at the Rodale Institute, to discuss practical ways to build soil fertility and tilth, suppress weeds, and manage cover crop rotations, to increase production.

Additional Features
The conference will also feature a kid’s conference offering a variety of exciting workshops for children ages 6-12; a playroom for children under 6; a book signing by Woody Tasch and The Contrary Farmer, Gene Logsdon; an exhibit hall offering an interesting array of information, products, services and resources that relate to sustainable agriculture; a raffle; a non-denominational Sunday service; and Saturday evening entertainment, including a performance by The Back Porch Swing Band and a film screening and discussion of The Greenhorns.

The Gluten-Free Lifestyle--10 Tips Help You Make the Change

2011-11-29T13:26:00.000-05:00

If you’ve been diagnosed with celiac disease or you’ve adopted the diet to simply become healthier, you know that you have the knowledge and willpower to stay away from gluten. But liking, much less loving, your new diet? Well, that’s another matter entirely. Many individuals who live a gluten-free lifestyle find themselves missing their old diets, and they especially dread being taunted by friends who seem to gobble gluten at every turn.

If this sounds familiar, Danna Korn has some welcome encouragement: Hang in there. You can learn to live—and love—this lifestyle.

“Going gluten-free is a physical transition, yes—but it’s also a psychological one,” says Korn, author of Living Gluten-Free For Dummies®, 2nd Edition (Wiley, 2010, ISBN: 978-0-470-58589-4, $19.99). “It’s natural to experience feelings of loss and jealousy regarding ‘forbidden foods,’ but the good news is that you can learn to think of your gluten-free lifestyle in very positive terms.”

If you or a family member must live gluten-free and you’re ready to see your lifestyle in a whole new light, read on for ten of Korn’s tried-and-true tips:

Focus on what you can eat. When your brain is focused on gluten, it can seem to be surrounding you even more closely than oxygen molecules. However, looking at the big picture will show you that the list of things you can eat is a lot longer than the list of things you can’t.

“Focus on the foods you can eat and put a special emphasis on those that you especially enjoy,” Korn suggests. “Try to think outside the box and explore foods you may not have otherwise tried, or figure out how to make your favorite glutenous meal into a gluten-freebie.”

Expand your culinary horizons with adventuresome alternatives. Many of us tend to eat the same types of foods over and over and over again—so living gluten-free is a great opportunity to try new ingredients, tastes, and dishes.

“A bold, gluten-free world awaits you, filled with foods some people have never heard of,” Korn confirms. “Quinoa, amaranth, teff, millet, buckwheat, acai, kefir, and sorghum top the list of my faves. If you’re a parent, don’t underestimate your kids’ willingness to try new foods—they may broaden their horizons with surprising ease.”

Enjoy ethnic fare. Unlike Western culture, many societies around the world live practically gluten-free without even realizing it.

“Let your taste buds take a world tour,” says Korn. “Many Asian cuisines, including Thai, Vietnamese, and Korean, are often gluten-free, as are many Mexican and Indian dishes. You can do some research on the Internet or explore cookbooks featuring recipes from around the world.”

Control the diet. To some extent your gluten-free lifestyle will determine what you eat, when and where you eat, with whom you eat, and even how you eat—but you’ll have a lot more control if you are knowledgeable and plan ahead.

“Educate yourself on menu planning,” suggests Korn. “This will help you to shop smart, and it will also help ensure that something’s always available for you when you’re hungry. A crucial part of being in control of the diet is being able to get out and about and know that you can eat safely when you’re not at home. This is true for children as well—people usually underestimate kids’ abilities to follow the diet on their own.”

Eat to live; don’t live to eat. Your body is designed to use food as a fuel, not as a comforter, pacifier, stress reliever, or partner replacer. Make sure that your relationship with food is a healthy one.

“Sure, food has become a huge part of society and interpersonal relationships, and by definition, social functions usually revolve around food,” agrees Korn. “But that doesn’t mean food is the social function, nor does that mean you have to eat the food that’s there.”

Remember: You’re different. So what? If you’re on the gluten-free diet, your bread may look a little different, and you may sometimes appear to be a tad high maintenance at a restaurant. So what? You’re not alone, and there’s no real reason to feel embarrassed.

“Lots of people ‘customize’ a menu,” reminds Korn. “Vegetarians skip a huge portion of the buffet line. Some people don’t like chicken, others don’t do dairy, and some can die if they eat the wrong foods, like peanuts. Luckily, your diet happens to be both healthy and delicious.”

Go ahead—enjoy a (gluten-free) splurge. Whether they are supposed to stay away from a certain ingredient or severely limit their portions, many dieters eventually begin to resent these restrictions, sparking a return to eating habits that feel more fulfilling.

“Give yourself a break occasionally,” urges Korn. “Indulge from time to time in your favorite gluten-free extravagance, whether it happens to be a sweet treat or a baked potato loaded with sour cream and butter. Finding and maintaining a good balance is an important part of any lifestyle.”

Tune in to the benefits. If you’re going to stick with anything long-term, it helps to know the positive “whys” rather than just blindly following a set of rules.

“If you think it would be helpful to write down all the good things about being gluten-free, do it,” says Korn. “Post the list on the fridge, if you want a daily reminder, or keep a list in a journal on your desk. When you focus on the reasons being gluten-free is a good thing in your life, you can gain a new or renewed appreciation for the lifestyle itself.”

Turn away from temptation. Avoid putting yourself in tempting situations whenever you can, saving your strength for when you have no choice in the matter.

“No, you probably shouldn’t take that job at the bakery,” confirms Korn. “And don’t think you’re building character by holding a slice of pizza to your nose and taking a big whiff. This world has plenty of gluten in it, and you’re going to run across some ‘forbidden foods’ whether you look for them or not. So don’t purposefully set yourself up for temptation and frustration.”

Deal with it; don’t dwell on it. If you’re mad, sad, grief stricken, confused, frustrated, agitated, and ticked off about having to live without gluten, that’s okay. Lots of people experience those feelings, especially if they’re forced to embark upon an entirely new—and sometimes very different—lifestyle. However, it’s important to deal with those feelings and move on.

“Call on your friends, family, and support groups; share with them how you’re feeling and let them help you work through the feelings,” instructs Korn. “If you need professional help, get it. Not wallowing in the negativity of your circumstances is important, because your thoughts may intensify and can even end up causing other physical and emotional problems.”

“Ultimately, when you educate yourself on the realities of living gluten-free and get your mind in the right place, you’ll be surprised by how much you’re enjoying each meal,” concludes Korn. “You may even look back fondly on your gluten-free transition as one of the most positive menu-expanding events in your life!”

# # #

About the Author:
Danna Korn is respected as one of the leading authorities on the gluten-free diet and the medical conditions that benefit from it. She’s been featured in People magazine, on ABC’s 20-20, and dozens of other national media outlets. She is the coauthor of Gluten-Free Cooking For Dummies®.

About the Book:
Living Gluten-Free For Dummies®, 2nd Edition (Wiley, 2010, ISBN: 978-0-470-58589-4, $19.99) is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974.

Chicken Dishes for Flavorful Winter Meals

2011-11-29T10:49:00.000-05:00

Its a busy time of year, but one that is perfect for cooking. Colder weather, combined with holiday entertaining, lure many of us back to the kitchen. If youre short on time but need a tasty, healthful and economical recipe, chicken is the solution.

From the National Chicken Council, here are four new cold-weather chicken recipes that will warm-up family and guests alike. All are available, along with high-resolution photos, at www.chickeneverymonth.com.

All are made with a minimum number of ingredients that can be obtained during a quick trip to the grocery store, and should take 30 minutes or less, from preparation to serving:

Chicken with Grapes and Rosemary is a lovely dish that shines with the colors of the season. Start with boneless, skinless chicken thighs, cut into large chunks. After sautéing the meat, make a pan sauce by combining shallots, white wine, chicken broth and mustard. Top with halved red grapes and rosemary for a colorful finish. Serve the chicken over white or brown rice along with a dark vegetable like spinach or Brussels sprouts for an easy, elegant winter meal.

Pick up a pre-cooked or rotisserie chicken and prepare Chicken-Citrus Salad as a lunch or dinner entrée. Combine pulled chicken with arugula and slices of seasonal grapefruit, kiwi and oranges. Top with shelled pistachios and a light lemon juice/ olive oil vinaigrette. Make the meal complete by serving with crusty bread or sourdough bread.

Green Chicken Curry is also made with chunked boneless skinless thigh meat, and provides a spicy warmth on a cold winter night. Combine the sautéed chicken with Thai green curry paste, coconut milk, and a chopped tart green apple, such as a Granny Smith. Serve over jasmine rice and top with sliced basil and lime juice.

And for a quick and hearty one-dish meal, try Southern-Style Chicken Stew, made with chunks of boneless, skinless chicken breast meat. Begin by sautéing the chicken, and then stew the meat in chicken broth with chopped onions, sweet potatoes and sliced cooked sausage. Add torn collard leaves during the last few minutes of cooking for authentic Southern flavor.

Hangover Patch

2011-11-28T16:12:00.001-05:00

Bytox has formulated a special hangover remedy and has carefully marketed it in an easy-to-use, safe patch. The Bytox patch helps to replenish the necessary levels of vitamins and nutrients your body loses when consuming mass quantities of alcohol. With holiday season approaching, people will drink a ton – and the specially-formulated Bytox hangover remedy patch effectively replenishes the vital levels of vitamins and nutrients your body loses when you consume alcohol. By enhancing and restoring these levels, Bytox reduces the physical side effects of alcohol consumption. Use the patch before during or after your night out for maximum relief from hangovers. The patch is 100% safe and really works!* Bytox has zero calories and won’t irritate your stomach, so you can party in style. For more information visit www.bytox.com.

Chicken of the Sea Sustainability Initiative Reaches Milestone

2011-11-28T10:46:00.001-05:00

Chicken of the Sea Frozen Foods announced today another initiative milestone regarding the company’s sustainability program. In collaboration with its integrated processing partner Phil Union Frozen Foods Inc., the companies are celebrating the return of their 10,000th egg bearing crab back to the wild. Under this initiative, Phil Union Frozen Foods Inc. buys live berried crabs at full price from the fishermen and then returns them to the mangroves so they can release their eggs.

“We continually strive to identify and implement initiatives that embrace our commitment to offer seafood products that are produced in an environmentally and socially responsible manner”, said Paul McCarthy, Executive Vice President for Chicken of the Sea Frozen Foods.

A founding member of the National Fisheries Institute’s Crab Council, Chicken of the Sea Frozen Foods also works with the Council to help educate the local fishermen to understand the importance of allowing berried female crabs to release their eggs.

“These types of efforts by dedicated companies like Chicken of the Sea Frozen Foods will have a real impact on the future of this fishery. The company’s commitment to their own sustainability projects, the Council’s work and the resource itself is impressive,” said Gavin Gibbons, NFI Crab Council secretary.

Chicken of the Sea Frozen Foods is a leading importer of shrimp and pasteurized crab that also maintains a strong focus on shellfish, finfish and value added seafood products. They market their products to the retail, club, foodservice and wholesale industries. In addition, the company is a division of the Thai Union Group family of companies. This group forms one of the largest vertically integrated seafood companies in the world with leadership positions in the shelf-stable, frozen and refrigerated seafood categories.

Eddie Merlot’s Announces Holiday Features Exclusive Lunch Hours, Features Available for a Limited Time

2011-11-28T10:45:00.001-05:00

Looking for something special when entertaining clients, friends, and family this holiday season? For a limited time, Eddie Merlot’s gives you yet another reason to celebrate the season with exclusive lunch hours and menu features.

Now you can treat your guests to lunch at Eddie Merlot’s Monday through Friday from 11:00 a.m. – 2 p.m., Nov. 28 - Dec. 23. During this limited time, Eddie Merlot’s will feature a full menu, including appetizers, salads, soups, sandwiches, and entrée choices.

And for those looking for the perfect gift, Eddie Merlot’s offers gift cards to help everyone on your list celebrate special occasions throughout the year. Best of all, you will receive a $25 bonus card for yourself for every $100 in gift cards you purchase for friends and family.

Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:

· Cincinnati - 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
· Columbus - 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
· Fort Wayne - 14 and 24 at Jefferson Pointe, 260-459-2222
· Indianapolis - 96th and Keystone, 317-846-8303
· Louisville - 455 S. Fourth Street, Suite 102, 502-584-3266

(Please note: our Burr Ridge location will not be serving holiday lunch).

To learn more, visit us at eddiemerlots.wordpress.com, eddiemerlots.com or facebook.com/merlots.

Choice of Bordeaux Wine Tours

2011-11-23T15:42:00.000-05:00

Lovers of wines from bordeaux now have a choice of two ways to visit this world famous wine producing area: a general tour visiting all of the major sub regions and a more specialized tour focused on one region, the Médoc, arguably the most famous.

Wine Lovers Tours has scheduled both tours for May 2012. The first tour, called Bordeaux 101, starts Tuesday May 15 and ends Tuesday May 22. It will explore all the major regions of bordeaux: Médoc, St. Emilion, Graves, Sauternes as well as cultural visits including the seaside oystering town of Arcachon. This is a great introduction and overview of the essentials of what constitutes bordeaux wine. The cost is $3289 per person and includes 7 nights in a top hotel in the city center, most meals including 7 gourmet lunches or dinners, VIP winery visits to all the major bordeaux subregions and many cultural visits.

The second tour, called Bordeaux 201, starts Tuesday May 22 and ends Sunday May 27. It is based in the town of Pauillac, one of the most illustrious wine villages of the Médoc. Most meals are included, including 5 gourmet lunches or dinners and in depth wine tastings of the best wines of the Médoc. The cost is $3699 per person and the number of participants in this tour is limited.

There is a discount for registering for both tours and there is also an optional extension to Cognac.

Vincent Marottoli, President of Wine Lovers Tours, personally leads each tour. For over 30 years, he has organized wine and food tours to most of the world's most famous wine regions. He has a Ph.D. in French and is also fluent in Spanish and Italian. For additional information, he can be contacted by phone: 800-256-0141or by email info@wineloverstours.com

The CBTL Beverage System Hopes To Be a Big Hit for Black Friday

2011-11-22T17:02:00.001-05:00

Black Friday is upon us, and The Coffee Bean & Tea Leaf® has the perfect fix for those wondering what to get their loved one this holiday season: the CBTL®. If your publication’s website is still compiling its holiday gift guide, please consider adding this beautifully designed, easy to use single-serve beverage system that allows you to whip up your favorite The Coffee Bean & Tea Leaf espresso, coffee or tea with one touch.

The CBTL is available at The Coffee Bean & Tea Leaf locations, Bed Bath & Beyond Stores, Amazon.com and CBTL.com.

The CBTL has three versions: $139 for the Contata, and $179 for the Kaldi (pictured below), as well as its newly available Americano offering. The machine is designed to be used exclusively with The Coffee Bean & Tea Leaf hand-selected premium espresso, coffee and hand-plucked whole-leaf tea capsules, to hand-craft your perfect cup. Available accessories include a one-touch milk frother and a whisk, and each machine comes with a complete set of all 12 flavors of assorted coffees, espressos and teas to sample.

The Coffee Bean & Tea Leaf is a favorite celebrity haunt, and with the availability of the CBTL online, anyone can enjoy these signature beverages at home. The Kaldi machine comes in black, gold, red, white and blue.

Mystery Buyer Spends $17,000 on Single Malt Masterpiece at LAX

2011-11-22T17:01:00.001-05:00

Only five days after its grand unveiling, one of the few bottles of the rare and precious Glenfiddich 50 Year Old Single Malt Scotch Whisky available in the U.S has been sold to an anonymous buyer at Los Angeles International Airport for $17,000.

The extremely rare bottle, one of only 6 available in the United States, and the only bottle in the world available at international travel retail, was purchased by an anonymous buyer travelling from Los Angeles to Taipei on November 11. Having been unveiled at an exclusive event on Monday, November 7th at the DFS Duty Free store in the Tom Bradley International Terminal (TBIT), the bottle of Glenfiddich 50 Year Old was featured on a custom display at the entrance of the store, where it stood for a mere 5 days before the sale.

Glenfiddich 50 Year old is one of the world’s most acclaimed whiskies, and is the ultimate expression of the company’s pioneering spirit and expertise in distilling Nurtured over many years by generations of dedicated and distinguished long-serving craftsmen using techniques lost to most other distilleries, Glenfiddich 50 stands as proof that only an independent, family-owned distillery can remain true to its founding principles and continually pioneer in its pursuit of excellence. When first released in 2009, the first bottle of Glenfiddich 50 Year Old was sold at auction by Christie’s for a staggering $38,000, reaffirming the superior quality, rarity and desirability of the product.

“The remarkable speed with which this bottle was acquired is testament to the rarity and desirability of the phenomenal whisky,” said Lindsay Prociw, Senior Brand Manager, Glenfiddich. “Since first introducing this pioneering expression in 2009, the demand for the yearly limited release has been extremely high, and this sale reinforces and reflects our unrivalled quality credentials as the world’s most awarded single malt.”

Peter Gordon, the Chairman of William Grant & Sons and the great-great-grandson of William Grant, the founder of Glenfiddich, commented “Staying true to the pioneering spirit of William Grant, who laid down stocks of whisky for future generations to enjoy, we have consistently planned ahead and have more aged stock than any other distillery. Our whisky spends years being carefully matured in our warehouses, with each additional year imparting light and elegant notes to the liquid. Every new year is important when it comes to making exceptional whisky - and Glenfiddich 50 Year Old is the ultimate expression of this pioneering foresight.”

Glenfiddich 50 Year Old is the crowning achievement of Glenfiddich, the world’s most awarded Single Malt Scotch Whisky, which took home 9 awards at the International Wine and Spirits Competition in London on November 16, including an unprecedented 3 Best in Class trophies. At present, 5 bottles of Glenfiddich 50 remain for sale in the U.S., at various exclusive locations around the country.

Ten Simple Ways to Reducing Food Waste During the Holiday Season

2011-11-22T10:58:00.001-05:00

The holiday season is a time for gifts, decorations, and lots and lots of food. As a result, it's also a time of spectacular amounts of waste. In the United States, we generate an extra 5 million tons of household waste each year between Thanksgiving and New Year's, including three times as much food waste as at other times of the year. When our total food waste adds up to 34 million tons each year, that equals a lot of food. With the holidays now upon us, the Worldwatch Institute offers 10 simple steps we all can take to help make this season less wasteful and more plentiful.

"Family, community, love and gratitude are all unlimited resources," says Worldwatch President Robert Engelman. "Unfortunately, food and the energy, water and other natural resources that go into producing food are not. The logical strategy is to let ourselves go in enjoying the unlimited conviviality and communion of the holidays, but to avoid wasting the limited resources. Even simple shifts toward sustainability----and reducing food waste is an easy one----can have major impacts when multiplied by millions of people."

According to the United Nations Food and Agriculture Organization, roughly one-third of all food produced for human consumption----approximately 1.3 billion tons----is lost or wasted each year. Consumers in developed countries such as the United States are responsible for 222 million tons of this waste, or nearly the same quantity of food as is produced in all of sub-Saharan Africa.

"With nearly a billion people going hungry in the world, including 17.2 million households within the United States, reducing the amount of food being wasted is incredibly important," says Danielle Nierenberg, director of Worldwatch's Nourishing the Planet project. "We need to start focusing on diverting food from going into our trashcans and landfills and instead getting it into the hands of those who need it most."

The Nourishing the Planet (www.NourishingthePlanet.org) team recently traveled to 25 countries across sub-Saharan Africa, and soon will be traveling to Latin America, shining a spotlight on communities that serve as models for a more sustainable future. The project is unearthing innovations in agriculture that can help alleviate hunger and poverty while also protecting the environment. These innovations are elaborated in Worldwatch's annual flagship report, State of the World 2011: Innovations that Nourish the Planet.

As Americans prepare for the upcoming Thanksgiving holiday, here are 10 tips to help reduce the amount of food we waste:

Before the meal: Plan your menu and exactly how much food you'll need.

1. Be realistic: The fear of not providing enough to eat often causes hosts to cook too much. Instead, plan out how much food you and your guests will realistically need, and stock up accordingly. The Love Food Hate Waste organization, which focuses on sharing convenient tips for reducing food waste, provides a handy "Perfect portions" planner to calculate meal sizes for parties as well as everyday meals.

2. Plan ahead: Create a shopping list before heading to the farmers' market or grocery store. Sticking to this list will reduce the risk of impulse buys or buying unnecessary quantities, particularly since stores typically use holiday sales to entice buyers into spending more.

During the meal: Control the amount on your plate to reduce the amount in the garbage.

3. Go small: The season of indulgence often promotes plates piled high with more food than can be eaten. Simple tricks of using smaller serving utensils or plates can encourage smaller portions, reducing the amount left on plates. Guests can always take second (or third!) servings if still hungry, and it is much easier (and hygienic) to use leftovers from serving platters for future meals.

4. Encourage self-serve: Allow guests to serve themselves, choosing what, and how much, they would like to eat. This helps to make meals feel more familiar and also reduces the amount of unwanted food left on guests' plates.

After the meal: Make the most out of leftovers.

5. Store leftovers safely: Properly storing our leftovers will preserve them safely for future meals. The U.S. Department of Agriculture recommends that hot foods be left out for no more than two hours. Store leftovers in smaller, individually sized containers, making them more convenient to grab for a quick meal rather than being passed over and eventually wasted.

6. Compost food scraps: Instead of throwing out the vegetable peels, eggshells, and other food scraps from making your meal, consider composting them. Individual composting systems can be relatively easy and inexpensive, and provide quality inputs for garden soils. In 2010, San Francisco became the first U.S. city to pass legislation encouraging city-wide composting, and similar broader-scale food composting approaches have been spreading since.

7. Create new meals: If composting is not an option for you, check out Love Food Hate Waste's creative recipes to see if your food scraps can be used for new meals. Vegetable scraps and turkey carcasses can be easily boiled down for stock and soups, and bread crusts and ends can be used to make tasty homemade croutons.

8. Donate excess: Food banks and shelters gladly welcome donations of canned and dried foods, especially during the holiday season and colder months. The charity group Feeding America partners with over 200 local food banks across the United States, supplying food to more than 37 million people each year. To find a food bank near you, visit the organization's Food Bank Locator.

9. Support food-recovery programs: In some cases, food-recovery systems will come to you to collect your excess. In New York City, City Harvest, the world's first food-rescue organization, collects approximately 28 million pounds of food each year that would otherwise go to waste, providing groceries and meals for over 300,000 people.

Throughout the holiday season: Consider what you're giving.

10. Give gifts with thought: When giving food as a gift, avoid highly perishable items and make an effort to select foods that you know the recipient will enjoy rather than waste. The Rainforest Alliance, an international nonprofit, works with farmers and producers in tropical areas to ensure they are practicing environmentally sustainable and socially just methods. The group's certified chocolates, coffee, and teas are great gifts that have with long shelf-lives, and buying them helps support businesses and individuals across the world.

As we sit down this week to give thanks for the people and things around us, we must also recognize those who may not be so fortunate. The food wasted in the United States each year is enough to satisfy the hunger of the approximately 1 billion malnourished people worldwide, according to Tristram Stuart, a food waste expert and contributing author to State of the World 2011. As we prepare for upcoming holiday celebrations, the simple changes we make, such as using food responsibly and donating excess to the hungry, can help make the holiday season more plentiful and hunger-free for all.

Top 5 Must Have Thanksgiving Cooking Apps

2011-11-21T14:00:00.002-05:00

Thanksgiving is almost upon us, thus bringing with it the holiday rush of anticipation and family gatherings. As stressful as this might be, it also means succulent turkey in the oven, post-dinner hibernation, and a slew of relatives you haven’t seen, or perhaps don’t want to see, buzzing over the latest conversation and gorging over the delectable edibles put in front of them.

To coincide with this most plentiful of and feast-filled holiday, Appitalism.com (the mobile app superstore), the first site to combine a social community with an online store to help consumers quickly and easily discover, discuss and download the best digital content for all devices, recommends the following apps for the best in thanksgiving preparation, recipes, and amusement sure to keep you out of that turkey-induced coma.

Allrecipes.com Dinner Spinner (Free for iPhone)
The app includes hundreds of Thanksgiving recipes, including Green Bean Casserole, Candied Sweet Potatoes, and plenty of recipes for that perfect Turkey. AllRecipes.com is also useful because you can see user ratings, which makes it easier to pick the best recipes. If you're on a budget, the AllRecipes.com Dinner Spinner app is a great pick for planning your Thanksgiving meal.

Epicurious Recipes (Free for iPhone)
Epicurious has a dedicated section for Thanksgiving, and it includes nearly 200 recipes from Gourmet and Bon Appétit magazines. If you're not sure how you want to cook your turkey, this is the app for you. There are a ton of turkey recipes, including Clementine-Salted Turkey with Redeye Gravy and Sage Butter-Roasted Turkey. Those planning a vegetarian Thanksgiving will also appreciate veggie-friendly holiday recipes like Vegetarian Shepherd's Pie or Pumpkin Stuffed with Vegetable Stew.

Whole Foods Market Recipes (Free for iPhone)
The Whole Foods Market Recipes app are healthy and include nutrition information -- not that you're likely to be worried about calories and fat grams on Thanksgiving! One of my favorite recipes is the Thanksgiving Weekend Strata, which uses leftover stuffing. You could also try the Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle in place of your normal marshmallow-topped sweet potato recipe.

Martha Stewart Cocktails (99 cents for iPhone)
Give thanks to the home goods queen for an app that allows you to easily infuse that hard edge into your Thanksgiving drink menu. This all-inclusive cocktail recipe database can be easily shared with friends and even comes with a specialized Thanksgiving selection guaranteed to keep more than the conversation flowing.

How to Cook Everything for iPhone ($4.99 for iPhone)
Mark Bittman's popular How to Cook Everything app has thousands of recipes, including many specifically for Thanksgiving. There are Thanksgiving recipes for all the popular dishes, including Classic Roast Turkey with Stuffing, Traditional Cranberry Sauce, and Pumpkin Pie with Gingersnap Crust. If this is your first time preparing a Thanksgiving meal, you'll also find lots of how-to content.

Belgian Bistro Now Open in Downtown Cincinnati

2011-11-18T09:50:00.003-05:00

A new Belgian Bistro is located at the corner of 12th & Vine St., next door to the Ensemble Theater is now open. Hours are Monday through Saturday, 7am to 3pm.

Besides the famous waffles they have a full menu of Belgian specialties (salade Liégeoise, boulets Liégeois, Mitraillette, Belgian baguettes sandwiches, stoemp..) and a twist on Waffle n' chicken, an amazing Am-ber-gaire (that's the way a French-speaking Belgian would order a Hamburger), lighter fares like Salade Niçoise, and Arugula salad.

They also have an espresso bar and a full bakery case to satisfy all your caffeinated needs and cravings. Everything is made from scratch (other than the coffee but it is roasted next door!) and has free wi-fi.

Open for breakfast and lunch but will soon be open for dinner as soon as a liquor license is obtained.

No time to sit down? Take out is available. Call 513-381-4707 to have your order ready for pick up.

If you want to offer something different for your office lunch, they also make boxed lunches. Give Joe a call at 513-807-0995 or email him at catering@authenticwaffle.com.

Wendy's New "W" Doubles Flavor, Not Price

2011-11-17T16:17:00.000-05:00

With its tantalizing taste, the new “W” cheeseburger is another winning addition to Wendy’s expanding menu … and its budget-friendly price may cause consumers to do a double take!

The “W” – with emphasis on the DOUBLE – serves up two 2.25-ounce patties of sizzling, fresh, never-frozen North American* beef, with double the cheese, too. Topped with our zesty signature sauce, the “W” – like our recently-launched Dave’s Hot ‘N Juicy Cheeseburgers -- is made-to-order the right way with fresh, quality ingredients: sweet red onions, hand-leafed lettuce and crinkle-cut pickles, all on a buttered, toasted bun.

“With the ‘W,’ Wendy’s gives cheeseburger lovers an indulgent taste experience at a great price,” said Gerard Lewis, Wendy’s Senior Vice President of Product Development. “The ‘W’ continues our menu evolution, as we offer even more mouthwatering choices bursting with flavor that suit the tastes and budgets of customers. It’s a real winner!”

The addition of the “W” continues Wendy’s bold and innovative menu overhaul, which in the past 15 months alone has included the launch of four Garden Sensations® Salads, My 99¢ Everyday Value Menu, Natural-Cut Fries with Sea Salt and – of course – Dave’s Hot ‘N Juicy Cheeseburgers.

Wendy’s Twitter feed (@Wendys) will be hosting a series of challenges November 15 to November 28, and giving select winners Best Buy gift cards and Southwest Airlines tickets.

The “W” is available at all Wendy’s restaurants for a recommended price of $2.99. For more information, visit www.wendys.com.

* Fresh beef available in contiguous U.S. and Canada.

Dalla Terra Winery Direct® to Cease Relationship with Producer Avignonesi and its Distributor, Classica, S.p.A.

2011-11-17T16:16:00.000-05:00

Dalla Terra Winery Direct® Chairman Brian Larky, and President Dave Holt today announced that the company will cease its relationship with producer Avignonesi (Montepulciano, Tuscany) and export firm Classica, S.p.A. Dalla Terra will thereby relinquish importing wine from Avignonesi and Classica, S.p.A. to the USA, effective December 27, 2011. Dalla Terra has been the exclusive USA importer for Avignonesi since 1999, working closely with Classica, S.p.A to achieve broad exposure in the United States. Avignonesi and Classica, S.p.A. were owned by the Falvo family from 1974 to May 2009, when they were bought out bylongtime investor in both companies, Virginie Saverys, director of the Belgian shipping company Compagnie Maritime Belge NV. Dalla Terra continues its longtime relationship with the Falvos, who own Li Veli (Cellino San Marco, Puglia).

“It has been our privilege to represent Classica and Avignonesi for the last 12 years. We have enjoyed our relationship and the success it has brought us. However, Dalla Terra faced a unique situation when the Avignonesi winery and Classica changed ownership in 2009,” said Larky. “In terminating our relationship with Avignonesi and Classica,” he added, “we are faithfully adhering to our original focus of exclusively representing leading Italian wine-producing families who we have taken great care in choosing. This has always been an important part of our business model and will continue to be a mandate in all existing and future importing relationships.”

Future of Organic Food and Agriculture at Risk says Cornucopia Institute

2011-11-17T16:15:00.001-05:00

The Cornucopia Institute, one of the nation’s leading organic industry watchdogs, is urging members of the USDA's National Organic Standards Board (NOSB), in formal testimony, to vote to preserve the integrity of organic food and farming at its upcoming meeting in Savannah, Georgia.

Some of the hot button issues on the agenda, including using artificial preservatives and genetically modified ingredients, would seem Orwellian to many longtime organic farmers and consumers. The forecasted dustup will be debated by a USDA panel, deeply divided between corporate agribusiness representatives and organic advocates.

Under the Bush and Obama administrations, the USDA Secretaries have been criticized for appointing a significant number of corporate representatives, whose primary interest appears to be loosening the federal organic standards, allegedly in pursuit of enhanced profits.

"We think this meeting may well decide the fate of organic food and agriculture in this country," said Mark A. Kastel, Codirector of The Cornucopia Institute, which represents family-scale organic farmers and their consumer allies across the U.S.

The 15-member NOSB is a citizen panel, set up by Congress, to advise the Secretary of Agriculture on organic policy and rulemaking. Upcoming votes concern the use of genetically modified and synthetic additives that have been petitioned for use in organic foods and drinks, including baby foods and formula.

While these synthetics seemingly fail the legal criteria for inclusion in organic foods, the NOSB committee recommending their use is comprised mostly of representatives working for corporations like General Mills and Campbell Soup that have only a sliver of their total sales in the organic food sector.

Additives being recommended for use in organics include nutritional oils manufactured by Martek Biosciences Corporation, part of the $30 billion multinational conglomerate Royal DSM. These oils, genetically modified to provide isolated omega-3 and omega-6 nutrients DHA and ARA, are derived from algae and soil fungus, and stabilized with a wide variety of synthetic ingredients.

When incorporated in infant formula, these oils are processed with a neurotoxic solvent, n-hexane. A byproduct of gasoline refinement, n-hexane is regulated by the Environmental Protection Agency as a hazardous pollutant. The recommendation to approve Martek’s oils, processed with hexane, has industry observers scratching their head since solvents, commonly used in conventional food production, are expressly forbidden in organic food production.

“What is most egregious about the NOSB push to approve the Martek Biosciences Corporation petition is that these DHA and ARA oils are in no way essential in organics, as claimed by Martek,” states Cornucopia's Kastel. “Other organic manufacturers have successfully used fish oil and egg yolks as legal and natural alternative sources of supplemental DHA.”

According to a poll of nearly 1,500 Seattle area organic consumers, conducted by PCC Natural Markets, the largest member-owned food cooperative in the United States, the overwhelming majority of shoppers would reject organic products with Martek’s oils if they knew the manufacturing details of Martek's “Life’sDHA®”.

76.4% of shoppers polled in the PCC survey would not purchase organic products with DHA from genetically modified algae, and 88.6% would not purchase organic products if hexane-extracted. If consumers knew that Martek’s oils are stabilized with synthetic ingredients, the poll suggests that 78.3% of consumers would reject the products as well.

The NOSB will also vote on a petition allowing the use of the synthetic preservative sulfur dioxide (sulfites) in wine. Winemakers who currently use sulfites are prohibited from using the USDA organic seal on their labels. "Approving sulfites, not only a synthetic preservative but a common allergen, would represent another blow to consumer confidence in the organic label, which has always signified the absence of artificial preservatives," Kastel noted.

The success of a growing number of certified organic winemakers that shun artificial preservatives proves that this synthetic is not essential to making a high quality organic wine.

"If the standards are weakened by the USDA, allowing these synthetics, it will significantly narrow the difference between organic and conventional wine," said Paul Frey of Frey Vineyards. "A major strength of the organic standards comes from consumers trusting that organic foods are wholesome and free from artificial preservatives and other threats to health and environmental stewardship."

Meanwhile, the Livestock Committee of the NOSB, which is refining the standards aimed at ensuring high levels of animal welfare on organic farms, appears to be backing away from adopting strong, enforceable standards for laying hens and other species.

"They are caving to the factory farm lobby, listening to giant vertically integrated egg producers, and ignoring the voice of rank-and-file family farmers," said Tim Koegel, a nationally prominent certified organic farmer producing pastured eggs and chickens. "The NOSB has an opportunity to make organics the true gold standard in terms of animal husbandry but instead might choose to make the organic label a joke."

The proposal for chickens would give animals as little as one square foot of living space. "Like allowing synthetics, this woefully inadequate standard would violate the organic law that requires animals be allowed to exhibit their natural instinctive behaviors," added Koegel. "Hell, those birds will not even be able to fully span their wings, let alone forage outside for insects, seeds and worms."

This is not the first time the organic community, farmers and consumers, have come together to defend the integrity of the organic label. In the mid-90s, when the Clinton Administration first suggested allowing antibiotics, genetic engineering and sewage sludge in organics, over 300,000 citizens recorded their objections with the USDA—and they won.

"We have already received numerous proxies, downloaded from our website (www.cornucopia.org) from organic stakeholders demanding that the NOSB back away from sweetheart deals for corporate agribusiness at the expense of the organic label," affirmed Kastel. "We hope many other folks, who care about organics, will make their voice heard as well."

Thirty Percent of Americans Choose Starbucks as Their Favorite Coffee

2011-11-17T16:13:00.001-05:00

Americans love their coffee. Whether its a nice piping hot cup of brew to start the day, served with cake as an after-dinner dessert, or as an afternoon pick-me-up.

Poll Position wanted to know what retail outlet is our favorite to buy coffee.

In a national scientific telephone poll, 30% chose Starbucks, with McDonalds and Dunkin Donuts each tied for second each with 19%.

Here is a breakdown of the poll results:

Starbucks: 30%
McDonalds: 19%
Dunkin Donuts: 19%
Caribou Coffee: 7%
Seattles best Coffee: 3%
Some Other Shop: 15%

While Starbucks led the way in almost all of our categories, it finished fourth among the 65 and older group. McDonalds was their first choice with 27%, Dunkin Donuts was second at 22%, some other shop was third at 17%, Starbucks fourth with 16%, Seattles Best was fifth at 5%, Caribou Coffee came in sixth at 3%.

See a breakdown of survey participants by age, race, gender, and political affiliation in crosstabs for this poll at http://media.pollposition.com.s3.amazonaws.com/wp-content/uploads/Poll-Position-Crosstbas-Social-media-helpful-or-harmful.pdf.

Poll Positions scientific telephone survey of 1,170 registered voters nationwide was conducted November 15, 2011 and has a margin of error of ±3%. Poll results are weighted to be a representative sampling of all American adults.

What do you think? Who is your favorite coffee retail outlet? Vote in our online companion poll and comment at http://pollposition.com/2011/11/17/favorite-coffee/.

The online companion poll in which you can vote provides unscientific results, meaning its a tally of participating Poll Position users, not a nationally representative sampling.

Poll Position is committed to transparency and upholding the highest professional standards in its polling, explaining why we provide you with the crosstabs of our scientific polls. Crosstabs provide a breakdown of survey participants by age, race, gender, and political affiliation.

Learn more about Poll Positions polling methodology at http://pollposition.com/2011/09/26/our-polling-methodology/.

About Poll Position
Poll Position is a unique non-partisan news, polling, and social media company founded and lead by two award-winning CNN news and polling veterans. The companys goals are to engage, enlighten, and entertain millions of people with exclusive news-making, buzz-generating public opinion polls and giving people everywhere an opportunity to vote and comment on hot topics, while learning the views of others.

For more news updates and research findings, follow Poll Position on Twitter @PollPosition and become a Facebook fan at http://www.facebook.com/PollPosition. Become a registered user at http://pollposition.com/members-area/.

To learn more about Poll Position, go to http://www.pollposition.com.

Toppers Pizza expanding from Cincinnati to Highland Heights

2011-11-17T16:11:00.000-05:00

When Bob, Dave and Ricky Fullarton opened the first Toppers Pizza location in Ohio, the father sons trio expected great things. Today, the University of Cincinnati location has won over the hearts and taste buds of thousands of happy customers. Now, the Fullarton’s will take Toppers Pizza on the road – opening directly over the border in Highland Heights, KY, making them yet another multi-unit owner within the hot pizza franchise’s system.

“Our customers are true fans at our University of Cincinnati location. We fully expect the same type of following as we expand and add more units throughout the DMA,” said Dave Fullarton, who manages the restaurant.

The newest addition to the 30-unit pizza chain will open in December at 2517 Wilson Ave. Just like its UC location, Toppers Pizza will once again give the first 50 guests in line free food for a year and reward fans that day with prizes and giveaway rewards (fanatics should watch facebook.com/toppersrocks for details).

“The Fullartons are great examples of franchisees who came into the system and took it by storm,” said Scott Iversen, Director of Franchise Development that has plans to cross over the 100-unit mark in 2013. “When I came on board, I was immediately introduced to the entrepreneurial trio. I knew they were creating something special, especially with the high level of passion they brought to the table.”

The big pizza chains serve their purpose: mediocre food, mediocre promises and mediocre connections. Toppers Pizza, a 30-unit eclectic pizza delivery franchise brand, doesn’t follow those characteristics. To prove its tasty promise to consumers, Toppers will celebrate this reprieve with two grand opening celebrations unmatched by the big guns at its new location.

“When we open a location, it truly is a celebration. No fake grand openings with boring ribbon cuttings. We go for the grand slam with the way we open, the way we connect with our customers and the tastes we offer on our menu,” said Scott Gittrich, CEO of the emerging chain and former Dominos Pizza delivery driver. “Trust me; I quickly learned what not to do with our customer bonds. This is their party, not ours.”

Along with its ability to tap into the most influential demographic, 18-34 year olds, Toppers has made a name for itself as innovators of unique menu items. Toppers was the first delivery brand to capture the cheesy bread marketplace with its famous Topperstix. Toppers has never shied away from innovation with its Mac ‘N Cheese, Potato Topper, Cool C-B-R (Chicken-Bacon-Ranch), The Hangover Helper, Buffalo Wings, Quesadillas, Grinders, and dozens of other menu items. Differentiating itself from the competition, 70 percent of Toppers’ sales come from items not traditionally found on competitors’ menus.

When the big chains are down, Toppers has remained up, taking names and gripping its share of the $40-plus-billlion pizza industry. In 2011, Toppers increased average unit volumes and system-wide sales, opening four stores with 20 more under contract. Why the upswing?

“The reason for our success is simple, meaning that we are not one of the ‘Wal-Marts’ of the industry. The big chains have lost identity and brand connection,” Gittrich said. “Our customers are fanatical about our brand. Our quirkiness and edginess has given our brand character, so we have been able to continue our growth and bonding with an untapped national demographic: the 18-34-year olds.”

Make the Holidays Extra Jolly! Bakers Bacon Offers Bacon For Christmas Gifts!

2011-11-16T15:52:00.000-05:00

Bakers Bacon announced today that all three of Chef Tony Bakers Bacons will be available as Christmas gifts and can be ordered through the website or directly from Baker@bakersbacon.com

As a small company, Baker’s Bacon is dedicated to not only the very best product, but also service! Baker’s Bacon will take your order, create a custom gift card, wrap the bacon in festive Christmas ribbon and mail it anywhere in the US all in time for Christmas. All orders need to be received by 10am Wednesday, December 21st to guarantee Christmas delivery.

Bakers Bacon can take the stress out holiday shopping. Let us take care of all your client, friends and family with the gifts of Bacon! Remember “Everybody LOVES Bacon!” English back bacon is unique yet familiar, made from Natural Duroc Pork and slowly dry cured, finished in a 60 year old smoke house with real apple wood chips.

The bacon offers a long shelf life and also freezes well. This is a very special hand crafted product that is sure to stimulate the senses of any foodie and tip the most stringent vegetarian off of the wagon!

Bakers Bacon is delivered in a recycled cardboard outer box with recyclable Styrofoam insert. The icepacks are reusable for refrigeration. All shipments are shipped via UPS 2 day. If you live in Monterey or Carmel, California, contact us and we may be able to deliver direct to you.
For more information go to www.bakersbacon.com or email us at baker@bakersbacon.com

Details:
Bacon available in 3# packs: From $9.99 to $11.99 per pound and about 10 slices per pound.
· English Style Back Bacon
· Double Applewood Smoked
· Applewood Smoked

Baker’s flagship bacon is his “Back” bacon while traditional American-style bacon comes from the underbelly of the pig, creating meat streaked with fat. Baker’s English-style bacon is derived from the lean back of the pig — a cut above! — cured with a nice balance of sweetness to salt, and a smoky, complex, ham-like flavor.

Sourced from sustainable, naturally raised hogs, Baker’s Back Bacon is hand-rubbed with a blend of sugars, kosher salt and a secret concoction of spices. Next, it’s slowly smoked in a 50+ year old smokehouse for many hours with real apple wood.
When sliced it’s commonly called rashers in the United Kingdom, English-style bacon is leaner with more savory meat flavor but with the telltale sweet-and-salt balance and smoky essence we’ve all come to crave from bacon.

Made in the USA but inspired by a centuries’ old method and perfected by a chef’s personal demand for quality and sustainability, Baker’s Bacon is truly a cut above ordinary bacon.

Thanksgiving at the Claddagh!

2011-11-16T12:13:00.001-05:00

This Thanksgiving, leave the pots and pans to the Claddagh Irish Pubs! The annual grand holiday buffet at the restaurants, located at 5075 Deerfield Blvd. in Mason, OH, and 1 Levee Way, Suite 2122 in Newport, KY, will feature stations for every Turkey Day craving, including hot carvery, sides, salads, and desserts. Offerings will include both breakfast and lunch items (see menu below). Watch the day’s NFL football games, enjoy a pint of Guinness, and reflect on what you’re thankful for this Thanksgiving at the Claddagh Irish Pubs.

“We are taking the hassle out of the holidays,” says Karen Murphy, corporate director of food and beverage. “The Claddagh will be serving everybody’s favorite dishes—from traditional roasted turkey with all the trimmings to our signature shepherd’s pie, which is a perfect fall treat. And the best part is the clean-up is on us!”

The Claddagh’s Thanksgiving buffet is available from 11 a.m. to 7 p.m. on Thursday, November 24, and the buffet closes one hour after the last seating. The price is $22.95 for adults, $9.95 for kids ages 5 to 10, and free for kids 4 years old and under. Reservations are strongly recommended and can be made by calling 513.770.0999 (Mason) or 859.581.8888 (Newport).

The Claddagh Thanksgiving Buffet Menu 2011
Made-to-order Belgian waffles with unlimited toppings
Freshly baked breads, muffins, croissants, and bagels with assorted butters and cream cheese
Assorted fresh fruit
Carved turkey and ham with all the trimmings
Cranberry sauce
Green bean casserole
Candied yams
Mac and cheese
Savory cornbread stuffing
Fresh seasonal vegetables
Mashed potatoes
Beef and turkey pan gravy
Huge salad bar with all the trimmings and specialty salads
Balsamic-marinated chicken breast
Seafood pasta
Traditional shepherd’s pie
Assortment of house-made desserts
Plus much more!

Visit the newly relaunched www.claddaghirishpubs.com for further details. The Claddagh Irish Pub-Mason, OH (5075 Deerfield Blvd., 513.770.0999) is open Monday through Thursday 11 a.m. to midnight, Friday and Saturday 11 a.m to 2 a.m., and Sunday 11 a.m. to 10 p.m. The Claddagh Irish Pub-Newport, KY (1 Levee Way, Suite 2122; 859.581.8888) is open Monday through Thursday 11 a.m. to midnight, Friday and Saturday 11 a.m. to 2 am., and Sunday 11 a.m. to 11 p.m.

Good Food Awards Year Two Finalists Announced

2011-11-15T14:16:00.000-05:00

The Good Food Awards represents America at its best. We are a nation built on the innovations of farmers, entrepreneurs and makers—small businesses that support and stimulate vibrant local economies. In the long term, The Good Food Awards has set out to change the way America feeds itself, and in the short term, to foster and fuel a craft food renaissance that is taking shape from coast to coast.

Today, at a press breakfast at Il Buco Alimentari e Vineria in New York City, this year’s Good Food Award Finalists, coming from 25 different states, were announced in front of journalists, food producers and industry leaders. Emerging this year from 926 entered products, the Good Food Award Finalists are demonstrating that we no longer need to choose between great taste and good values: all of them are leaders in both sustainability and craftsmanship.

“The companies behind this year’s 144 Good Food Awards finalists are incredibly diverse, from an 8 person goat cheese dairy in Harrisburg, Missouri to a 400 person brewery in Colorado,” said Sarah Weiner, Director of Good Food Awards. “It is fascinating to see such different companies united in the values of sustainability and social responsibility, and producing incredibly delicious food. All around the country these small and medium size businesses are creating good jobs for their community and supporting other local businesses, from dairies to sustainable farmers to local graphic designers. Food manufacturing is one of the largest growth industries in the country, and ‘good food’ producers are creating both food and jobs that nourish our communities.”

United by their ethics, the Good Food Awards was created by a thriving community of food leaders, from nationally recognized journalists to your local coffee guru, compelled to honor their food crafting peers. From this group of finalists, the winners will be chosen and announced at the Good Food Awards Ceremony at the San Francisco Ferry Building on January 13, 2012 based on excellence in taste. This celebration will be followed by a public Good Food Awards Marketplace on January 14, where the winners will have the chance to sample and sell their winning products in front of national buyers, independent grocery store owners, media, and the food-loving public.

In its second year, the Good Food Awards has built strong partnerships with like-minded companies and organizations, ready to promote winners for their distinguished taste, quality and sustainable practices. Real business benefits include dozens of Whole Foods Market stores featuring in-store signage and displays to promote the winners, Williams Sonoma stocking several winning products in special Good Food Awards displays in 20 stores around the country, and Gilt Taste creating a Good Food Awards e-store in 2012.

12 Jobs for Kids in the Kitchen

2011-11-15T12:03:00.000-05:00

Ask stay-at-home caregivers what the toughest time of the day is and you'll hear a universal response: dinnertime. This is the hardest segment of the day when moods turn to the dark side and tummies begin to growl. Not only is the food-prepping parent responsible for getting dinner on the table, but must concurrently keep the kiddies relatively calm. And hum a joyous song while doing it, a la Snow White.

Expect that, especially during cooking-heavy holidays, you will orbit the kitchen much of the day with tiny tots and testy teens trailing close behind. Embrace this obvious reality now or prepare to pull out every hair in your swiftly graying head. Get cookin' with the kids--even the youngest ones! This does not mean you hand the torch to Junior to put the finishing touches on your holiday crème brulee. Is does mean, however, that you plan ahead to integrate the whole family into mealtime preparation.

Toddler Time:
Developmentally, toddlers pose the toughest challenge for a cooking parent. Carol Williams, a registered dietician at Children's Hospital in Columbus, Ohio, tells parents that, "Touch is a sense used to help get unfamiliar foods closer to a child's mouth," which means that your picky toddler may be more willing to eat your slaved-over meal by cooking with you. Don't expect to keep a tidy workspace, she explains in an article for Baby Zone, but take advantage of her enthusiasm to help.

Sanitary Specialist:
Wash hands, put on an apron and discuss how to correctly measure ingredients. Continue to remind Junior not to eat the ingredients as you prepare them.

Super Scooper:
For ingredients that don't need to be measured perfectly, let him scoop the measuring cup and dump the goods into the proper place. A simple green bean casserole is tough to mess up. Avoid doing this with baked goods, which need to be precisely measured.

Can Opener:
Electric, safe-edge can openers make life so much easier, plus you can help your little one learn how to safely open cans with it. Let Junior open the condensed milk and pour into the pumpkin pie puree himself.

Relish Tray Artist:
Letting your little one put carrots, celery and olives onto the relish tray gives him great sorting practice. It's helpful to have a segmented tray for the task. Try out this Good Housekeeping Relish Tray recipe for some inspiration.

Utensil Utilizer:
It's just more fun to stir the squash casserole with a colorful Head Chefs spoon than with a boring stainless steel one! Since it's a hefty splurge, grab a coupon code before ordering.

Elementary Kids:
Older kids have more muscle control and ability in the kitchen--and are still enthusiastic to help! Not only can they learn simple cooking tips, but also reinforce key concepts they're learning in school. From adding fractions and experimenting with properties of liquids to reading and following directions, cooking is academics in action.

Meat Monitor:
Help your child learn about the meat thermometer--stick it in several foods and liquids of varying temperatures. Then explain how hot it should be inside the turkey so that it's completely cooked (180° deep in the thigh). Have her check on the turkey as it cooks to watch the temperature rise.

Cookie Decorator:
Elementary-aged kids have a blast icing sugar cookies (plus it takes them a long time so you can make good progress on other dishes). Bake, cut and cook the cookies ahead of time, then help your child learn how to hold the icing bag so it doesn't squirt out of the end. Pick up detailed tips on decorating with kids at Real Simple.
Mix Master: For simple foods like stuffing or mashed sweet potatoes, let your child dig in with their hands to mix the food. Help him use the rubber scraper to incorporate all the ingredients as well.

Recipe Reader:
Give your child free access to gather goods--especially larger items in the pantry. Sharpen their literacy skills with new food terminology and turn ingredient gathering into a scavenger hunt.

Teens:
Award-winning Chef and author of father-daughter cookbook Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless advocates total transfer of control to older kids in the kitchen (within good reason, of course). Give the responsibility of preparing an entire dish to your teen and watch him step up to the plate. "Kids will do just about anything, if they're in charge, " he says. If your child isn't interested in food prep, here are some other ways to make him feel included.

Home Decor Hostess: For the kiddo who doesn't care to be in the kitchen, recruit his or her decorating and cleaning sensibilities elsewhere. Let her arrange the place settings with fancy napkin folding and put her on post-cooking clean-up duty.
Coupon Clipper: Get your older child on board with saving money! Challenge him to use that smart phone for something other than excessive texting, and have him use a mobile coupon app from sites like CouponSherpa.com to save on items in your Thanksgiving shopping list. Incentivize savings by giving him the difference on the retail cost of the food items and the amount he actually spends. The more he saves, the more he gets back in cash!

Cake Kings and Queens:
For the uptight cook who just can't let go, give your teen a dessert recipe (or let him pick his own). If it bombs, it's just one of many desserts.

30-year Cincy Chef Finally Opens Doors to Own Restaurant Downtown

2011-11-11T15:22:00.000-05:00

As one of Cincinnati’s longest established chefs, Jimmy Gibson is looking forward to opening the doors to his own restaurant as Executive Chef of Jimmy G’s. Gibson has spent almost 30 years working in Cincinnati and made headlines with The Phoenix ("Top 10 Best New Restaurants in America" by Esquire magazine), Plaza 600 at the Aronoff Center (dubbed "the first cool, modern, big-city restaurant in Cincinnati" by Chuck Martin, Cincinnati Enquirer) and South Beach Grill ("5 out 5 stars" by Polly Campbell, Cincinnati Enquirer). Jimmy G’s construction and design are 2/3 of the way completed at its Elm Street location which is set to open late November. The choice of location was carefully considered and was part of an ongoing effort by its owners to further develop the "WeVi" district, a term downtowners have begun using to describe untapped real estate west of Vine Street.
Principal Owners of Jimmy G’s include Ron Goldschmidt, Ryan Goldschmidt, Bill Foster, Scott Sheridan; the group also shares joint ownership of Lunar, a property directly adjacent to Jimmy G’s. The restaurant will have an elevator that guests can take to gain VIP access to the nightclub and other special discounts and services. Lunar will be celebrating its 1-year anniversary in December and combined with Jimmy G’s, both businesses will help bolster the economy by providing over 100 jobs to the community.

Jimmy G’s menu details are still under wraps; however, Gibson promises to provide a wide range of choices of contemporary American cuisine with a protein-centric twist. "One thing is for certain, fans of local steakhouses will find a chic adaptation of what’s traditionally expected," said Jimmy G’s General Manager, Ross Highley. Highley has worked as the Bar Manager for the former hot spot, Jeff Ruby’s Tropicana in Newport, KY, AGM Bootsies Produced by Jeff Ruby and AGM at Jeff Ruby’s Steakhouse in Louisville, KY.

Wine lovers will enjoy their own niche at Jimmy G’s via reserved wine lockers. Many have sold since prior to and during construction; however, a handful of lockers will be kept available following Jimmy G’s official opening.

New Amazing Meal from Amazing Grass

2011-11-10T11:54:00.001-05:00

Amazing Grass has added a delicious new Vanilla Chai Infusion flavor to their popular line of whole food meal replacements. Amazing Meal is now available in new economy size packaging, and in four varities: Vanilla Chai Infusion; Original Blend; Chocolate Infusion; and Pomegranate Mango Infusion. All four varieties provide a powerful and satisfying blend of organic green superfoods, plant-based protein, phytonutrients and vegetables, digestive enzymes and probiotics.

Amazing Meal is the only organic, vegan and gluten-free meal supplement of this kind in the marketplace today. “Vanilla Chai Amazing Meal is designed to boost energy by providing essential nutrients that can be easily digested,” says Amazing Grass CEO Todd Hebermehl. “Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now find this convenient meal replacement at a wide variety of retail locations,” adds Habermehl.

Vanilla Chai Amazing Meal’s impressive nutritional profile consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic superfruits such as Goji and Acai berries. It is also a great source of chlorophyll, antioxidants and essential fatty acids.

To aid the digestive system and optimize nutrient absorption, Amazing Meal features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase. Ingredients in all varieties of Amazing Meal are certified organic and include wheat grass, kale, barley grass, alfalfa, rice protein, hemp protein, acai, carrot, blueberry, goji, rose hips, maca, banana, flax seed powder, cane juice, guar gum and Madagascar vanilla.

Amazing Meal is sold in fifteen, and new thirty serving canister packaging (SRP $42.99 and $69.99), as well as a 10-count box of individual serving packets (SRP $29.99). Amazing Grass recommends that customers get 1 to 3 servings per day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs.

Food Gifts that Help Families Around the World

2011-11-09T09:07:00.000-05:00

Look past the fruitcake and cookies to give something more unique and meaningful this year. Charitable items from World Vision’s Gift Catalog go a long way to promote good health and nutrition in the developing world and can be given in the name of a loved-one.

The catalog has more than 250 items ranging from $16 to $39,000 that help children and families in need. Included in the catalog this year are several items that foodies on everyone’s gift list might enjoy such as:

• Two chickens that provide a daily supply of eggs (with plenty of protein and 13 essential vitamins and minerals) - $25
• Feed a family in the US for a day with a Family Food Kit which includes nutritious meals like oatmeal, lentil soup or pasta, and a bean and rice casserole - $16
• Ten fruit trees such as apple trees, orange trees, and mango trees provide the vitamins and nutrients growing kids need - $60
• A dairy cow that can give as much as 5,000 gallons of milk over its lifetime - $500

For a cash donation of $50, the gift giver will receive a Fair-Trade Coffee Set which includes coffee from Ethiopia, Sumatra, and Costa Rica blended by OneCup.org delivered in a bag of African fabric hand-sewn by local women. It is accompanied by a hand-carved olivewood scoop made to benefit over 200 orphans of the Kamba tribe. The cash donation goes to a fund that helps meet urgent needs of children and families.

The best part about these gifts is that they are self-sustainable. Animals given to communities in Africa are purchased in Africa. The gifts grow and multiply to share with neighbors and ultimately make a better life for the whole village. This allows transformational community development within the most poverty-stricken villages.

Since the Gift Catalog was introduced in 1996, its popularity as a gift-giving medium has grown with more than $32 million in purchases made last year. World Vision hopes to reach $34 million this year. After purchasing a Gift Catalog item, the person whose name the gift was given in receives a special card describing the gift and its impact.

A Well-Seasoned Kitchen: Colorado’s Elegant Mother-Daughter Duo Goes National

2011-11-08T14:40:00.000-05:00

The Clayton family, especially Sally, has long been known for effortless style and smart sensibility when it comes to home cooking and entertaining. So, when Sally began to suffer from the effects of early-stage memory loss, her daughter Lee Clayton Roper decided to engage her mother in the kitchen, evoking family memories and collecting cherished recipes. The time they spent together led them to begin writing the cookbook that would become A Well Seasoned Kitchen (MLC Publishing, 2009)

Sadly, Sally passed away as the cookbook was entering its final phase and Lee completed it in her honor. More than just recipes, A Well Seasoned Kitchen is a memoir and Lee’s attempt to capture her mother’s recipes before they would be gone forever.

Until now this cookbook, featuring 186 tested recipes, with menus and full-color photos by renowned food photographer Laurie Smith, has been available only in Colorado, where Lee resides, but due to the overwhelming success of the elegant recipes and heartwarming stories, A Well Seasoned Kitchen is going national. The book that was so popular in Denver is now available through Amazon, Barnes and Noble, and in select retailers in Kansas City, St. Louis, Philadelphia, Washington, DC, Knoxville, Memphis, and Little Rock. Retailers in other cities will be added in 2012 when Lee plans to continue traveling across the country, promoting the book. A portion of all proceeds are donated to the Alzheimer’s Association Colorado Chapter.

The delicious, easy, and beautiful dishes like Tomato Basil Bisque, Rack of Lamb with Nut Crust, Green Beans with Lemon-Butter Sauce, and Apple Cake (recipe below) helped A Well Seasoned Kitchen win the 2010 Gold Medal for Cookbooks from the Living Now Book Awards. The book features menu suggestions that are perfect for holiday entertaining, from a traditional Thanksgiving meal featuring Oven Roasted Turkey and Apple-Sausage Stuffing to a Snowy Day Dinner featuring Veal Stroganoff and Bourbon Apple Pie. Lee Clayton Roper is currently producing a mother-daughter cooking show that will build on the acclaim of A Well Seasoned Kitchen and air on Rocky Mountain PBS in 2012. The show will feature Lee cooking alongside mother-daughter pairs and sharing cooking stories and kitchen traditions. At the end of each episode, the mother-daughter pair is encouraged to continue cooking together and documenting the process. At the end of the season, the six mother-daughter pairs will reconvene with their home videos and discuss their experiences spending time together in the kitchen.

About the Authors Sally and Lee are everyday home gourmet cooks who’ve always been ahead of their time. Sally earned cooking credibility as one of the first to add a food processor and microwave to her gadget repertoire long before most had even heard of them. Originally from Kentucky, Sally was raised in a home with parents who frequently entertained and a mother who loved to cook. Interestingly, Sally didn’t start cooking until after she was married. Despite that, she made an effortless leap from meatloaf to Boeuf Bourguignon and quickly earned a reputation as a talented cook and gracious hostess among friends and family. Sally’s culinary courage inspired Lee to hold her first dinner party at the tender age of 16. Today, Lee regularly finds opportunities to host family and friends for casual dinner parties with beautiful tablescapes, creative menus and scrumptious meals taking center stage. With any cooking-related questions, friends and family often turn to Lee for her unending kitchen inspiration and encouragement.

Sample Recipe
Apple Cake
My Brother Jim and I always loved this apple cake as kids. Today, I love to serve it at the end of a casual dinner or as part of a holiday buffet. The recipe originally came from Mom’s cousin Mary Pryor in Kentucky.
Serves 8 to 10

3-1/2 cups peeled and chopped tart apples
2 cups sugar
3 cups flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup + 1 Tablespoon melted butter, divided
2 eggs, beaten
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon light corn syrup
1 tablespoon milk

Preheat the oven to 375 degrees. Grease a 9x13-inch baking dish or large tube pan.

In a large mixing bowl, combine the chopped apples and 2 cups sugar. Set aside.

Sift together the flour, baking soda, cinnamon, allspice, cloves, and nutmeg. In a small mixing bowl, toss together the walnuts and 1 tablespoon of the flour mixture. Set both aside.

To the apple mixture, add 1 cup of the melted butter and stir until combined. Stir in the eggs and vanilla. Add the flour mixture and stir just until combined. Fold in the walnuts (and any flour mixture in the bowl). Spread evenly in the prepared dish and bake for 1 hour. Cool in pan to lukewarm.

While the cake is baking, make the glaze. Stir together the remaining 1 tablespoon of melted butter, the powdered sugar, light corn syrup and milk. Spread over the top of the lukewarm cake. Let cool until the glaze is set before serving.

Make Ahead: Cake will keep for several days, covered and refrigerated.
High Altitude: Decrease sugar by 2 tablespoons, reduce baking soda by 1/4 teaspoon, increase butter by 1 tablespoon and use extra large eggs.