Dry Sack, one of the world's leading medium dry sherries, produced since 1906 by Spain's venerable Williams & Humbert, is widely known as an aperitif. Lately, Dry Sack has also been showing up on dinner menus in savory recipes at many of America's renowned fine-dining and casual restaurants around the country.
While the majority of sherry usage is for drinking, it has always had a place in the kitchen and is known to be a staple ingredient in many traditional dishes. Sherry can be used in a variety of cuisines and dishes from traditional to ethnic. Patrick Sheerin, executive chef at The Signature Room at the top of the Hancock building in Chicago, serves a popular lobster bisque with Dry Sack. Capital Grille, an upscale chain of steakhouses makes its lobster bisque with Dry Sack as a base. Chevy's Fresh Mex, a national chain known for its delicious Mexican food, uses Dry Sack in its Chipotle Cream Sauce, developed by Executive Chef Alan Sversky. Chef Kevin Rathbun prepares a Mock Turtle Soup topped with Dry Sack at his eponymous restaurant Rathbun's in Atlanta.
"Our marketing focus has always been to highlight Dry Sack to be enjoyed as a delicious aperitif. With its toasted aromas and nutty flavors the brand provides the perfect balance for priming one's palate before dinner," said Joel Gosler, president of Kindred Spirits of North America, Inc., Dry Sack's U.S. importer. Kindred Spirits launched a successful campaign called "Bon Aperitif" to market Dry Sack as an aperitif in 2006.
According to Gosler, annual sales of Dry Sack average 20,000 cases. He estimates that one quarter of the product is being used for cooking, which helps support why Dry Sack sales are remaining flat while the sherry category as a whole is down by nine percent. He noted the biggest selling markets are California and Illinois, followed by Florida and Washington D.C.
"We observed that sales of Dry Sack were considerably higher in certain markets like Chicago, where we found the increase in sales was traced to The Signature Room, the market's largest account, where Chef Patrick Sheerin was using Dry Sack in the lobster bisque. " Gosler said. "California sales were directly attributed to the fact that Chevy's has 48 restaurants in that state alone."
The Signature Room's Patrick Sheerin said he selected Dry Sack to make his bisque specifically for its distinctive flavor. "We use Dry Sack sherry in two applications for our lobster bisque. Traditionally sherry is served on the side with the bisque, so we wanted to incorporate the sweetness and rich nuances that pair very well with the lobster in the production portion of the soup. To incorporate the sherry "on the side" we make an agar gel of the sherry with really nice aged sherry vinegar and a local maple syrup so there are bright flavor pockets of the gelee in the soup. Dry Sack was selected because it is a tasty sherry that is well-made and affordable. As a wine to cook with it adds a lot of nuance to a dish in the reduction stages that translate to a well balanced sweetness at the end."
Sheerin added, "When you are cooking classic dishes with reductions-like with sherry or any alcohol for that matter, the beverage has to taste good, but it also has to have structure so that its nuances are showcased in the reduction process. Cook off a bottle of Dry Sack sherry and as it cooks down, the alcohol dissipates, and you are left with these beautiful flavors of maple syrup, smoke and wood that also offer sweetness. I think that's what hooked me... those flavors on the nose."
This sentiment was echoed by Alan Sversky of Chevy's Fresh Mex, "I wanted to use a sherry for flavor, I chose Dry Sack for its depth and richness. It has just the right amount of sweetness, too, without even a hint of bitterness. We use it in our Chipotle Sherry Cream sauce which tops one of our enchilada dishes and is a component in our tamale filling."
Kindred Spirits is now educating its sales team on the flavor profiles of Dry Sack. The company will continue to promote the cooking platform to the trade throughout 2009, along with the branding message of "Bon Aperitif!" to consumers.
Dry Sack is a distinctive blend of Palomino and Pedro Ximénez grapes that undergoes fractional blending under Spain's time honored solera system and is aged for six years in oak casks. The aromas are in the style of an amontillado sherry: a fragrant nut aroma and delicate nut taste with just a hint of sweetness.
Dry Sack's name is taken from the Shakespearean word for Sherry, "sack." Williams & Humbert has the exclusive rights to use the word sack in the brand's name. Dry Sack's distinctive burlap cloth sack packaging also sets it apart. Williams & Humbert first starting producing Dry Sack in 1906. Today it is the world's top selling sherry brand. A bottle of Dry Sack retails for $14.99 (750 ml.) and is 19.5% alcohol by volume.
Based in Jerez de la Frontera in the region of Andalucia, Williams & Humbert is the largest winery in Europe with more than 1200 acres of vineyards. Other sherries in Williams & Humbert portfolio include Dry Sack Especial 15-year-old rare- aged sherry, Dos Cortados Rare Old Palo Cortado Especal 20-year-old sherry, Don Guido Rare Old Sweet Solera Especial, aged a minimum of 20 years, Jalifa Rare Old Amontillado Solera Especial, aged a minimum of 30 years. Wiliams & Humbert also produces Gran Duque de Alba Solera Gran Reserva Brandy de Jerez, Crema de Alba crème liqueur, Dos Maderas dual aged rum and Dos Maderas PX. All are importers by Kindred Spirits of North America, Miami. www.kindredspiritsusa.com.
LOBSTER BISQUE
Developed by Patrick Sheerin, The Signature Room, Chicago, IL
www.signatureroom.com
Ingredients: Lobster Stock (1gallon):
10 whole lobster heads, cleaned, placed in a bag and whacked with a mallet
2 tablespoons canola oil
1 cup white wine
1(6 ounce) can tomato paste
1 head fennel tops, reserve the bulb for the bisque, chopped
1 whole onion, peeled and chopped
4 stalks celery, washed and chopped
1 sprig fresh thyme
1 ½ gallon water
Preparation: Lobster Stock:
Sauté the lobster heads in the canola oil until they turn bright red and become very fragrant. It is important to cook out all of the liquid in the oil and get a nice fond (the sticky stuff) at the bottom. Deglaze with white wine, add the tomato paste, vegetables, and thyme. Cover the ingredients with water. Bring to a boil, skim, cut to a simmer, and let simmer for 45 minutes. Strain.
Ingredients: Bisque:
½ pound butter
1 whole white onion, peeled and rough chop
1 stalk celery, washed and rough chop
1 whole fennel, reserved from the stock recipe, washed and rough chopped
1 whole leek, white to light green part chopped and washed in warm water
1 (6 ounce) can tomato paste
2 cups Dry Sack sherry
1 cup Gran Duque de Alba Spanish brandy
1 gallon lobster stock
½ cup Arborio rice
2 quarts heavy cream
2 tablespoon fresh tarragon
salt and pepper to taste
Tabasco to taste
Preparation: Bisque:
Add butter, onions, celery, fennel and leeks to a heavy bottom soup pot, season with salt and pepper. Cook until the vegetables soften, but do not brown. If necessary, add water to the pan of cover with its lid to help the vegetables steam and cook. Add the tomato paste and thoroughly combine with the vegetables. Add the sherry and brandy and cook until the mixture becomes very thick-the alcohol flavor should have evaporated and a sweet smell comes off the vegetables. Add the lobster stock and Arborio rice. Reduce by 40%, check the bottom of the pan and make sure nothing is sticking. Add the heavy cream and reduce again. Add the tarragon and blend the soup in small batches in the blender. Adjust the seasoning with salt, pepper, and Tabasco. To make a truly luxuriously smooth soup, pass it through a fine mesh strainer.
Ingredients: Sherry Gelee
2/3 cups Dry Sack medium sherry
3 tablespoons Sherry vinegar
3 whole cloves
1 star anise
15 whole peppercorns
½ cinnamon stick
3 tablespoons maple syrup
1/3 cup water
4 tablespoons Eden Brand Agar Flakes (available at Whole Foods)
It is important to hydrate (soak) and cook the agar in water before adding the sherry and sherry vinegar to prepare the gel.
Preparation: Sherry Gelee:
Combine the sherry, sherry vinegar, spices and maple syrup in a pot. Bring to a boil and let steep for at least 30 minutes. Strain through a fine mesh strainer. In a separate pot combine the water and the agar and whisk. Bring to a boil, whisk and simmer for 5 minutes add the sherry reduction, strain through a fine mesh strainer. Allow to set in the refrigerator before cutting into desired shape.
Plating:
Place the sherry gelee and freshly minced chives into a bowl for presentation before ladling the soup in.
MOCK TURTLE SOUP WITH DRY SACK SHERRY
Developed by Kevin Rathbun, Rathbun's, Atlanta, GA
www.rathbunsrestaurant.com
Ingredients: Roux
1/2 cup clarified butter
1/2 cup all purpose flour
Ingredients: Soup:
2 tablespoons olive oil
1 cup yellow onion, small diced
1 cup red bell pepper, small diced
1/2 cup celery, small diced
2 teaspoons garlic, minced
3 cups 7/11 tomatoes or canned crushed tomatoes
3 cups chicken broth
1 pound veal, ground
4 each hard-boiled eggs, grated
2 tablespoons lemon juice
2 teaspoons cayenne pepper
2 each bay leaf
3 tablespoons Italian parsley, chopped
2 tablespoons sherry vinegar
1 tablespoon plus 2 teaspoons kosher salt
Preparation:
For the Roux: Place clarified butter in a small sauce pot. Add flour and brown slowly stirring constantly to avoid scorching. Reserve.
For the Soup: In soup pot place oil and sweat onions, peppers and celery until tender. Add garlic, tomatoes, chicken broth and veal, bring to a simmer for 15 minutes. Add grated eggs, lemon, seasonings and vinegar. Continue to simmer.
Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
Once desired thickness is achieved serve with a 1/2 shot of Dry Sack Sherry on top and some crusty French bread.
Friday, September 11, 2009
Giuliano Hazan’s Thirty Minute Pasta Cookbook
Italy! Pasta! Two words that inspire passion in everyone. A country whose cuisine had delighted the world has now inspired a new volume of pasta recipes that are destined to become as revered as the sparkling blue Amalfi coastline and the Tuscan hills. World-renowned Italian Chef, author, and cooking teacher, Giuliano Hazan takes us on yet another journey of Italian flavors.
In his new book THIRTY MINUTE PASTA: 100 Quick and Easy Recipes (Stewart, Tabori & Chang; September 2009; 176 pages/Hardcover with jacket; $27.50; ISBN: 978-1-58479-807-1), award-winner Hazan has perfected a collection of sumptuous pasta dishes, all prepared in 30 minutes. Beautifully illustrated with 40 full-color photographs, the recipes in THIRTY MINUTE PASTA will have home cooks everywhere feeling as if they have discovered an Italian village trattoria right in their own kitchens.
Everyone loves pasta but few of us have the time to create a classic Bolognese meat sauce. For those of us who are as pressed for time and are starved for a great bowl of pasta, Giuliano has created 100 scrumptious pasta dishes that can be pulled together quickly.
“Cooking for someone is one of the most loving gifts you can bestow, because you are giving a little of yourself,” explains Giuliano. “What I hope to do with this book, in addition to sharing one of my favorite foods, is to make it easier for home cooks to give themselves and their families the gift of home cooking whenever they are in the mood for pasta.”
Giuliano’s repertoire — hearty pasta soups, fresh-from-the greenmarket vegetarian dishes, and meat and seafood sauces — bring healthful, hunger-satisfying pasta meals back to the weeknight table. THIRTY MINUTE PASTA has recipes for last-minute meals, as well as advice on stocking the pantry, choosing the right cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
The ease of preparation in Giuliano’s recipes, along with the simple elegance of each dish makes for a wonderful holiday meal with friends or a simple family supper. Giuliano brilliantly pairs the various pasta shapes with the best-suited sauces in recipes such as:
▪ Vegetable Soup with Pasta
▪ Egg Drop Soup with Zucchini, Amalfi Style
▪ Linguine with Fish Ragu
▪ Tagliatelle with Prosciutto
▪ Spaghetti Carbonara
▪ Fettuccine with Spring Vegetables
▪ Fettucine with a Savory Veal Sauce
▪ Linguine with a Pink Shrimp Sauce
▪ Penne with Leeks, Zucchini, and Peppers
▪ Penne with Sausage and Rapini
▪ Maccheroni with Tomatoes and Sage
▪ Fusilli with Yellow Squash and Grape Tomatoes
▪ and the classic Fettuccine Alfredo
And, just-in-case you are not sure, Giuliano has included his five simple rules on how to cook pasta perfectly every time.
Giuliano Hazan and THIRTY MINUTE PASTA bring the flavors of Italy to kitchens all across America. Savor a simple gourmet Italian pasta meal any night of the week and celebrate easy, healthy, quick and delicious food.
About the Author
Giuliano Hazan, son of famed Italian cookbook writers Marcella and Victor Hazan, runs a cooking school in Verona with his wife, Lael. Winner of the 2007 IACP award for Cooking Teacher of the Year, he is also a contributor to Cooking Light magazine, a fre quent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005). Giuliano loves spending time – in the kitchen and traveling the world – with his wife Lael, and his two daughters, Gabriella and Michela. The family lives in Sarasota, Florida.
In his new book THIRTY MINUTE PASTA: 100 Quick and Easy Recipes (Stewart, Tabori & Chang; September 2009; 176 pages/Hardcover with jacket; $27.50; ISBN: 978-1-58479-807-1), award-winner Hazan has perfected a collection of sumptuous pasta dishes, all prepared in 30 minutes. Beautifully illustrated with 40 full-color photographs, the recipes in THIRTY MINUTE PASTA will have home cooks everywhere feeling as if they have discovered an Italian village trattoria right in their own kitchens.
Everyone loves pasta but few of us have the time to create a classic Bolognese meat sauce. For those of us who are as pressed for time and are starved for a great bowl of pasta, Giuliano has created 100 scrumptious pasta dishes that can be pulled together quickly.
“Cooking for someone is one of the most loving gifts you can bestow, because you are giving a little of yourself,” explains Giuliano. “What I hope to do with this book, in addition to sharing one of my favorite foods, is to make it easier for home cooks to give themselves and their families the gift of home cooking whenever they are in the mood for pasta.”
Giuliano’s repertoire — hearty pasta soups, fresh-from-the greenmarket vegetarian dishes, and meat and seafood sauces — bring healthful, hunger-satisfying pasta meals back to the weeknight table. THIRTY MINUTE PASTA has recipes for last-minute meals, as well as advice on stocking the pantry, choosing the right cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
The ease of preparation in Giuliano’s recipes, along with the simple elegance of each dish makes for a wonderful holiday meal with friends or a simple family supper. Giuliano brilliantly pairs the various pasta shapes with the best-suited sauces in recipes such as:
▪ Vegetable Soup with Pasta
▪ Egg Drop Soup with Zucchini, Amalfi Style
▪ Linguine with Fish Ragu
▪ Tagliatelle with Prosciutto
▪ Spaghetti Carbonara
▪ Fettuccine with Spring Vegetables
▪ Fettucine with a Savory Veal Sauce
▪ Linguine with a Pink Shrimp Sauce
▪ Penne with Leeks, Zucchini, and Peppers
▪ Penne with Sausage and Rapini
▪ Maccheroni with Tomatoes and Sage
▪ Fusilli with Yellow Squash and Grape Tomatoes
▪ and the classic Fettuccine Alfredo
And, just-in-case you are not sure, Giuliano has included his five simple rules on how to cook pasta perfectly every time.
Giuliano Hazan and THIRTY MINUTE PASTA bring the flavors of Italy to kitchens all across America. Savor a simple gourmet Italian pasta meal any night of the week and celebrate easy, healthy, quick and delicious food.
About the Author
Giuliano Hazan, son of famed Italian cookbook writers Marcella and Victor Hazan, runs a cooking school in Verona with his wife, Lael. Winner of the 2007 IACP award for Cooking Teacher of the Year, he is also a contributor to Cooking Light magazine, a fre quent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005). Giuliano loves spending time – in the kitchen and traveling the world – with his wife Lael, and his two daughters, Gabriella and Michela. The family lives in Sarasota, Florida.
Boca Will Host Giorgio Rivetti for a Fine Wine Tasting and Dinner
Known for unique dining experiences, Boca Restaurant is proud to offer a special dinner with La Spinetta co-owner and lead winemaker, Giorgio Rivetti. The six-course dinner prepared by executive chef David Falk will be paired with seven of Rivetti’s wines from Vintner Select on Wednesday, September 23 at 6:30 p.m. The cost of the evening is $150 per person and does not include tax and gratuity. For reservations, please call 513-542-2022 or visit www.boca-restaurant.com.
Giorgio Rivetti, who has been called one of Italy’s best winemakers, co-owns what is potentially the most acclaimed winery in Italy, La Spinetta, with his brothers Bruno and Carlo. Since it was begun by their father in 1977, the Rivetti brothers have expanded the winery to include over 400 acres of vineyards in the Italian wine countries of Piedmont and Tuscany. There, the brothers make some of the finest wines in Italy, particularly praised are their Barbaresco and Sangiovese varieties. Giorgio and his award-winning wines have been featured in numerous American magazines including Wine Spectator, Food & Wine and Travel & Leisure as well as German, Italian and Canadian publications. In addition to his gift for wine making, Giorgio is also an amateur chef and a champion equestrian. For more information on the Rivetti brother’s winery, visit www.la-spinetta.com.
Boca Restaurant offers a menu of authentic Italian cuisine that changes daily, executed with French methods and contemporary flair. Boca is located at 3200 Madison Road in the Oakley area of Cincinnati, Ohio. Boca is closed Sunday and Monday, but serves dinner Tuesday through Thursday 5:30 – 9 p.m. and Friday and Saturday 5:30 – 10 p.m. For reservations or more information, call 513-542-2022 or visit our web site, www.boca-restaurant.com.
Vintner Select was founded in 1989 with the vision of bringing the finest quality wines from around the world to the Midwest. Vintner Select is a major distributor carrying over 2500 wines from around the world to over 300 wine shops in Ohio, Indiana and Kentucky. We are headquartered in Mason, Ohio and can be reached for orders or questions by phone at 513-229-3630 or at our web site, www.vintnerselect.com.
Giorgio Rivetti, who has been called one of Italy’s best winemakers, co-owns what is potentially the most acclaimed winery in Italy, La Spinetta, with his brothers Bruno and Carlo. Since it was begun by their father in 1977, the Rivetti brothers have expanded the winery to include over 400 acres of vineyards in the Italian wine countries of Piedmont and Tuscany. There, the brothers make some of the finest wines in Italy, particularly praised are their Barbaresco and Sangiovese varieties. Giorgio and his award-winning wines have been featured in numerous American magazines including Wine Spectator, Food & Wine and Travel & Leisure as well as German, Italian and Canadian publications. In addition to his gift for wine making, Giorgio is also an amateur chef and a champion equestrian. For more information on the Rivetti brother’s winery, visit www.la-spinetta.com.
Boca Restaurant offers a menu of authentic Italian cuisine that changes daily, executed with French methods and contemporary flair. Boca is located at 3200 Madison Road in the Oakley area of Cincinnati, Ohio. Boca is closed Sunday and Monday, but serves dinner Tuesday through Thursday 5:30 – 9 p.m. and Friday and Saturday 5:30 – 10 p.m. For reservations or more information, call 513-542-2022 or visit our web site, www.boca-restaurant.com.
Vintner Select was founded in 1989 with the vision of bringing the finest quality wines from around the world to the Midwest. Vintner Select is a major distributor carrying over 2500 wines from around the world to over 300 wine shops in Ohio, Indiana and Kentucky. We are headquartered in Mason, Ohio and can be reached for orders or questions by phone at 513-229-3630 or at our web site, www.vintnerselect.com.
Thursday, September 10, 2009
Delightful Holiday Desserts Flavored with Sweet Quady Wines
As the holidays approach it may be time to create a scrumptious new dessert for the Holiday meal. Wonderful flavor combinations are evident in the dessert recipes below, each of which includes a sweet Quady wine in the recipe. Many of these dessert creations are the handiwork of well-known chefs from around the world.
Consider the possibilities:
Caramelized Chocolate Banana Tart
Makes 4 desserts
Enrico Glaudo, L'angolo Ristorante, Los Angeles
For the Dough:
1/8 kilo all purpose flour
200 grams sugar
3 egg yolks pinch of baking soda
300 grams unsalted butter water as needed
Mix sugar, baking powder, softened butter and egg yolks in a bowl. When well mixed, add flour and mix without overworking the dough. If it is too hard, add a little water until it forms into a ball. Wrap in plastic wrap and refrigerate.
For the Chocolate Mousse Filling:
250 grams heavy cream
6 egg yolks
400 grams dark chocolate
250 grams egg white
50 grams unsalted butter
90 grams sugar
Bring cream to a boil in a sauce pan large enough to mix chocolate. Remove from heat and add chocolate (shredded) and butter cut into small pieces. Mix thoroughly with a wooden spoon. When all is incorporated and melted, transfer to a stainless steel bowl. Stir with a whisk until no longer hot to the touch and add egg yolks one at a time while stirring. Separately, beat egg whites and sugar together until the mixture forms stiff peaks. When chocolate is completely cold, add egg whites one spoonful at a time,(waiting until each spoonful is incorporated before adding the next spoonful), mixing top to bottom in a circular motion with a wooden spoon. Refrigerate.
Prepare pastry:
Remove dough from refrigerator and roll out to 1/8 of an inch thick. Cut into 2 ½ inch diameter circles. Bake at 350F until golden. Remove from oven and let cool.
Prepare Sauce:
250 grams milk
Coconut Extract if needed
75 grams sugar
1 tsp corn starch
100 grams shredded coconut
Bring ingredients to a boil. Strain and let cool.
Assembly:
3 bananas
Spread the chocolate mousse mixture on top of a baked cookie approximately ½ inch thick. Place another cookie on top and press down gently.
Slice the banana thinly at a diagonal. Fan bananas into a circle the same size as the cookie. Sprinkle sugar over the bananas and caramelize them with a propane torch. When cooled, place bananas on top of the cookie tart using a dab of the mousse on the center of the cookie to hold the bananas in place.
Pour sauce into individual serving dishes to cover bottom and arrange banana tart in center
Roasted Peach and Mascarpone Napoleon
with Fresh Mint and Lemon Verbena
Makes 4 desserts
James Foran, Silks at the Mandarin Oriental, San Francisco
Mascarpone Mousse:
1 cup cream
½ cup sugar
1 ½ cup mascarpone
2 Tbs. corn syrup
4 egg yolks
½ cup water
2 sheets gelatin
½ vanilla bean (scraped, seeds only)
Whip cream and mascarpone together slowly until mixture is slightly stiff. Set aside in refrigerator. Soften gelatin in ice water and set aside. Combine sugar, water and corn syrup with vanilla in small stainless pan. Place on medium heat. Whip egg yolks at high speed with the whisk attachment to a mixer. After sugar mixture has thickened and shows large bubbles slowly rising, add it in a steady stream to the yolk mixture, whipping. Continuing to whip, add the gelatin, strained. Whip until mixture cools to room temperature. Fold into mascarpone mixture.
Roasted peaches:
4 peaches
1 Tbs. Chopped mint
1/4 cup Essensia
1 Tbs fresh chopped lemon verbena
1/4 cup sugar syrup(equal parts sugar and water)
1 Tsp lemon juice
Slice peaches into 1/4 inch rings. Place rings on ½ sheet pan and cover with remaining ingredients. Marinate 20 minutes. Place in 350F oven for 15 minutes. Remove and allow to cool. Make a puree from the remaining pieces of peaches. Set puree aside. Reserve chopped mint and lemon verbena.
Napoleon Layers:
Puff pastry dough, one piece 12" x 4"
1 cup powdered sugar
1/4 cup sugar
1 egg white 1 tsp cinnamon
Brush pastry dough evenly with egg white. Sprinkle evenly with sugar and cinnamon. Roll lengthwise and chill for 1 hour. Cut into 18 pieces. Dusting with powdered sugar, roll each piece into a 4" diameter round. Freeze for 1 hour. Bake at 400 F for 6-8 minutes until layers are brown and caramelized.
Assembly:
Place napoleon layer on plate with a spot of mousse underneath to hold in place. Place a peach ring on top. Fill center hole with mousse. Repeat with 2 more layers. Place 4th layer on top. Garnish plate with peach puree and chopped fresh mint and lemon verbena, from the marinade.
Tanner Farm Goat Cheese Cake
with Honeyed Essence of Essensia and Mixed Berries of the Season
Makes 8 desserts
Gayle Tanner, David Berkeley's, Sacramento
11 ounces mild fresh goat cheese, softened
3 Tbsp. All purpose flour
3/4 cup sugar 3 cups mixed fresh berries
2 tsp. orange juice
Confectioners' sugar for dusting
1 tsp. Minced orange zest
2 cups Essensia reduced to 3 or 4 ounces
1 tsp. vanilla extract
Honey to taste
6 large eggs, separated
Preheat oven to 350F. Butter a 9 inch round cake pan and dust with granulated sugar, pouring off the excess. Reduce Essensia to 3-4 ounces. Cool. Add a touch of honey to taste.
Combine goat cheese with the granulated sugar, orange juice, orange zest and vanilla. Beat at medium speed until smooth. Beat in egg yolks, 2 at a time, incorporating completely before adding the next batch. Beat in flour at low speed.
In another bowl, beat egg whites until firm but not dry. Beat one third of the whites into the goat cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and bake for about 35 minutes, or until a skewer inserted in the center of the cake comes out clean. Cool completely on a wire rack.
Invert cake onto a large plate. Pour Essensia syrup evenly over cake and arrange berries on top and garnish with sifted confectioners' sugar.
Frozen Pistachio Parfait with an Apricot Center
served with Strawberries Macerated with Fresh Basil and an Essensia-Apricot Sauce
Makes 5 desserts
Joe Miller, Joe's Restaurant, Venice
Essensia sauce and compote:
10 apricots
3/4 cup granulated sugar
1 cup Essensia wine
1 cup Evian water
Mix wine, water and sugar and bring to a boil. Pit apricots and wash. Add to wine mixture and poach slowly until soft but not falling apart. Carefully strain out poached apricot pulp. Place pulp in another pan and cook until reaching the consistency of a compote. Using ice trays, freeze strained pulp into 5 pieces. Strain liquid through a fine sieve and reduce by ½ or until it coats the back of a spoon. Cool.
Pistachio parfaits:
7 oz granulated sugar 8 egg yolks 2 cups whipping cream 4 fl oz Evian water
3 oz Pistachio paste
3 oz Pistachio paste
7 oz granulated sugar
8 egg yolks
2 cups whipping cream
4 fl oz Evian water
Warm pistachio paste until soft. Combine sugar and water and cook to the soft ball stage. Beat egg yolks in mixture until they turn pale, and slowly add sugar. Do not cook egg yolks. Cool over ice bath. Whip cream until it forms soft peaks. Fold the pistachio paste into the cooled egg yolks followed by the whipped cream. Using 5 ea 70 mm ring molds, place a frozen piece of apricot compote into the center, fill with parfait mixture, and freeze.
Assembly:
3 baskets Strawberries
1/4 lb diced basil
1 1/2 oz Pistachios, ground coarse
Slice strawberries and toss in a bowl with 1 Tbs. sugar and the sliced basil. Let macerate 20 minutes. To serve, arrange strawberries around center of plate. Unmold parfait and place in center. Top with ground pistachios and ring sauce around outside.
Jasmine Panna Cotta
with Black Muscat Reduction and Wild Strawberries
Makes 6-8 Servings
Verite Mazzola, Café Del Rey, Marina Del Rey
6 oz. heavy cream
5 oz. sugar
6 oz. milk
4 Tbs. jasmine water
12 oz. crème fraiche
1/2 oz. gelatin
Boil milk, sugar and jasmine. Soften gelatin in cold water. Whip together cream and crème fraiche. Dissolve gelatin into warm (80-90 degrees) milk mixture. Fold both mixtures together. Chill in 2-3 inch molds or ramekins until firm.
Black Muscat Reduction:
1 bottle Elysium
2 Tbs. cornstarch
1/2 c. simple syrup*
1 c. simple syrup*
12 blueberries*
1/4 tsp. cream of tartar
*To make 2 cups simple syrup, mix 2 c. sugar, 1/4 tsp. cream of tartar and 1 c. water in a small saucepan. Cover and simmer over medium heat for 2 minutes without stirring. Uncover and allow to cool. Boil wine with 1 c. syrup and blueberries until volume is reduced by 1/3. Combine 1/2 c. syrup with cornstarch and whisk into boiling mixture. Return to a full boil, remove from heat and strain.
Plating:
48 white wild strawberries (available at specialty food stores, or use red wild strawberries)
8 baby ivy leaves
8 small branches of champagne grapes
Place panna cotta on plate. Add two pools of Black Muscat reduction on the plate and line edges of plate with white wild strawberries. Garnish one edge of the plate with champagne. If desired, secure one ivy leaf on top of the panna cotta. Serve chilled.
Flourless Chocolate Cake Per I Piedi di Hana
(Extra Bittersweet Flourless Chocolate Cake
with Sonora Blackberry and Royal Apricot Granitas)
Diane Posner Mastro, Restaurant Enoteca, Albany
Cake:
1/2 c. warm water
7 Tbs. unsalted butter
6 large egg yolks
2 Tbs. Elysium
9 oz. extra bittersweet chocolate
Pinch of salt
8 egg whites
Melt the chocolate with butter. Combine egg yolks and Elysium and mix with chocolate water mixture. Beat egg whites with pinch of salt until they form soft peaks. Gently fold into chocolate mixture. Bake in a buttered floured springform pan at 325F for 20-30 minutes. The center of the cake will be moist and cake will pull away slightly. Let cake cool and remove springform.
Chocolate Sauce:
2 cups heavy cream
1 Tbs. corn syrup
12 oz. extra bittersweet chocolate
Warm chocolate slightly with corn syrup in a double boiler on medium high heat. When thoroughly melted beat in cream, until fully incorporated.
Royal Apricot Granita:
4 c. organic rose petal simple syrup (see below)
3 Tbs. Vin Santo or Essensia
7 lbs. ripe organic apricots
Juice of 1 lemon
Wash, pit and cut apricots into wedges. Spread out in a stainless steel or glass roasting pan, sprinkle with sugar, lemon juice and wine. Cover with aluminum foil and roast in a 400 degree oven for approximately 30 minutes, or until apricots are soft and have released their juices. Cool slightly, then puree. Mix with 4 cups of the cooled rose petal simple syrup and combine thoroughly. Place in a covered container (not glass) and freeze 36-48 hours until frozen through. When ready to serve, remove from freezer for minutes, then scrape granita into bowls.
Sonora Blackberry Granita:
4 c. organic rose petal simple syrup
Juice of 1 lemon
1 flat ripe organic Sonora blackberries
2 Tbs. rosewater - obtained at a middle eastern market
1/2 c. granulated sugar
Spread berries on a sheet pan and treat exactly like the apricots except the roasting should take only 20 minutes.
Organic Rose Petal Simple Syrup
8 c. water
4 c. granulated sugar
2 c. organic rose petals
Combine sugar and water and heat until sugar is dissolved. Remove from heat and add rose petals. Allow to steep 20 minutes or to taste. Strain out petals, reserve syrup.
To Assemble:
Slice cake with a hot dry knife. Serve with the chocolate sauce and the two granitas and a glass of Elysium.
Strawberry Fields with Passion Fruit Puddles
Makes 18 desserts
Jane Thoma, Hotel Sofitel, Los Angeles
Passion Fruit Dressing:
500 g passion fruit puree
120 g olive oil
1 egg yolk (can be omitted)
100 g granulated sugar
Blend until smooth and slightly thickened. Reserve. (If egg yolk is omitted, add 30g additional oil.)
Orange tuile cookies:
Rind from one orange, finely chopped
265 g egg whites
250 g powdered sugar
160 g flour sifted
250 g unsalted butter
Mix butter and sugar together. Add whites in small amounts until incorporated. Add flour. Immediately spread batter over stencil on a silicone baking mat. Exopat is one brand which works well. Bake at 350 degrees F until golden. Remove from oven while still pliable and allow to cool.
Strawberry Mousse:
450 g Strawberry puree
1 pint whipped cream
50 g Raspberry puree
5 sheets gelatin
175 g sugar (or according to tartness of fruit)
Place gelatin into cold water until it softens (blooms). Combine purees. Place 1/3 of the puree into a sauce pan and heat. Squeeze the water from the gelatin and add it along with the sugar. Heat until both gelatin and sugar are melted and incorporated into the puree. Combine with remainder of puree and cool until slightly thickened. While mixture is cooling, whip cream to soft peaks. When mixture is cooled and thickened, fold in cream in 3 portions. Place into refrigeration. Mixture should gel in about 1 hour.
Passion Fruit Mousse:
1 pint Whipped Cream
255 g Sugar (or according to tartness of fruit)
5 ea Gelatin Sheets
525 g Passion fruit puree
Assembly of strawberry and passion fruit parfaits:
18 each 3" diameter 2" high ring molds
two pastry tubes
18 each 3" diameter by 1/4" thick slices of yellow cake (pound cake)
6 pints strawberries cut 1/8 " thick
300 g pureed and strained strawberries
strawberry glaze
8 - 10 strawberries cut in ½
Place a single row of sliced strawberries along the inside of the ring. Carefully place the cake round inside the row of strawberries and fit into bottom of mold. Brush cake with pureed strained strawberries to soak. Using a pastry tube, pipe strawberry mousse on the inside of the mold above the strawberry slices. Using a different tube, pipe the passion fruit mousse into the center space up to about 1/4 inch from the top. Cover the top with strawberry mousse, and flatten top with a spatula. Freeze about 1 hour. Heat sides of mold slightly to unmold. Brush a thin layer of glaze on top , add ½ of a fresh strawberry. Reserve.
Presentation:
Place parfait into the center of a plate and surround by sliced strawberries. Just before serving, drizzle passion fruit dressing over strawberries making puddles on the plate.
Serve with orange tuile cookies.
Lychee with Candy Macadamia Nut Cream
Makes 8 desserts
Robert Cheong, Park Hyatt Hotel, San Francisco
Sugar Puff Points:
Puff Pastry
Powdered Sugar
Cut puff pastry bite size triangles. Dust with granulated sugar on both sides. Place between parchment paper and 2 sheet pans. Bake until golden.
Candy Macadamia Nut Cream:
1 quart heavy cream
12 stalks lemongrass, coarsely chopped
3 c sugar
1 c light corn syrup
1-1/2 c water
2 ½ c chopped macadamia nuts
1 ½ Tbsp. butter
½ Tbsp. vanilla extract
1 Tbsp. baking soda
Soak lemongrass overnight in cream. Strain out. Add sugar until tastes lightly sweet. Whip until stiff and set aside. Combine 3 cups sugar with corn syrup and water and cook until thick (about 240F). Add 2 ½ cups chopped macadamia nuts. Stir until golden brown (300-320F). Remove from heat. Add 1 ½ Tbs. butter, ½ Tbs. vanilla extract, 1 Tbs. baking soda. Mix well, allow to cool until brittle, and crush. Fold brittle into cream.
Lychee Tapanade:
24 lychee
3 rose buds of different colors
Peel, slice, and dice lychee. Cut rose petals into chiffonade. Combine and marinate in lychee juices.
Semi-Sweet Chocolate Swirls:
2 oz semi-sweet chocolate
Allow chocolate to warm slightly and create swirls using a vegetable peeler.
Assembly:
Spread a layer of macadamia nut cream onto sugar puff point. Cover with lychee tapenada and add a chocolate swirl on top. Serve as bite size hors d'oeuvres.
Chocolate Cream Cake
Lisa Hemenway, Hemenway and Fleisner, Santa Rosa
Melt 14 oz. semi sweet chocolate, 2 oz. unsweetened chocolate and 1/4 cup good strong coffee slowly over gentle steam in a double broiler. Meanwhile, beat 6 eggs with 1/4 cup sugar until lemon colored and light. Fold the melted chocolate mixture into the eggs. Fold in 1 cup heavy cream. Bake in bain marie for one hour at 350F or until the top is just firm. Serve warm. Accompany with Elysium.
Pumpkin Essensia Pound Cake
Essensia is a wonderful treat for the holiday season. Enjoy it chilled with all of your holiday desserts. Try this Pumpkin Essensia Pound Cake at your next family gathering or anytime you are in the mood for a delicious dessert to compliment Essensia.
3 cups sifted flour 2 ¼ cups granulated sugar
1 tbls baking powder 1 ~ 16 oz can of pumpkin puree
1 tsp salt ¾ cups melted butter
¼ tsp cinnamon ¼ cup milk
¼ tsp nutmeg ¼ cup Essensia
¼ tsp allspice 3 eggs (room temperature)
1 tbls ground orange peel
Sift together dry ingredients and set aside.
Beat eggs until light and fluffy. Beat in sugar until blended. Beat in pumpkin and butter. Combine milk and Essensia; add alternately with dry ingredient mixture to pumpkin mixture.
Pour into well greased bundt pan or 2-quart cake mold. Bake at 350 degrees for 55 to 60 minutes. Remove and cool. Drizzle Essensia over the top to complete the cake. Serve and enjoy with a glass of Essensia.
Consider the possibilities:
Caramelized Chocolate Banana Tart
Makes 4 desserts
Enrico Glaudo, L'angolo Ristorante, Los Angeles
For the Dough:
1/8 kilo all purpose flour
200 grams sugar
3 egg yolks pinch of baking soda
300 grams unsalted butter water as needed
Mix sugar, baking powder, softened butter and egg yolks in a bowl. When well mixed, add flour and mix without overworking the dough. If it is too hard, add a little water until it forms into a ball. Wrap in plastic wrap and refrigerate.
For the Chocolate Mousse Filling:
250 grams heavy cream
6 egg yolks
400 grams dark chocolate
250 grams egg white
50 grams unsalted butter
90 grams sugar
Bring cream to a boil in a sauce pan large enough to mix chocolate. Remove from heat and add chocolate (shredded) and butter cut into small pieces. Mix thoroughly with a wooden spoon. When all is incorporated and melted, transfer to a stainless steel bowl. Stir with a whisk until no longer hot to the touch and add egg yolks one at a time while stirring. Separately, beat egg whites and sugar together until the mixture forms stiff peaks. When chocolate is completely cold, add egg whites one spoonful at a time,(waiting until each spoonful is incorporated before adding the next spoonful), mixing top to bottom in a circular motion with a wooden spoon. Refrigerate.
Prepare pastry:
Remove dough from refrigerator and roll out to 1/8 of an inch thick. Cut into 2 ½ inch diameter circles. Bake at 350F until golden. Remove from oven and let cool.
Prepare Sauce:
250 grams milk
Coconut Extract if needed
75 grams sugar
1 tsp corn starch
100 grams shredded coconut
Bring ingredients to a boil. Strain and let cool.
Assembly:
3 bananas
Spread the chocolate mousse mixture on top of a baked cookie approximately ½ inch thick. Place another cookie on top and press down gently.
Slice the banana thinly at a diagonal. Fan bananas into a circle the same size as the cookie. Sprinkle sugar over the bananas and caramelize them with a propane torch. When cooled, place bananas on top of the cookie tart using a dab of the mousse on the center of the cookie to hold the bananas in place.
Pour sauce into individual serving dishes to cover bottom and arrange banana tart in center
Roasted Peach and Mascarpone Napoleon
with Fresh Mint and Lemon Verbena
Makes 4 desserts
James Foran, Silks at the Mandarin Oriental, San Francisco
Mascarpone Mousse:
1 cup cream
½ cup sugar
1 ½ cup mascarpone
2 Tbs. corn syrup
4 egg yolks
½ cup water
2 sheets gelatin
½ vanilla bean (scraped, seeds only)
Whip cream and mascarpone together slowly until mixture is slightly stiff. Set aside in refrigerator. Soften gelatin in ice water and set aside. Combine sugar, water and corn syrup with vanilla in small stainless pan. Place on medium heat. Whip egg yolks at high speed with the whisk attachment to a mixer. After sugar mixture has thickened and shows large bubbles slowly rising, add it in a steady stream to the yolk mixture, whipping. Continuing to whip, add the gelatin, strained. Whip until mixture cools to room temperature. Fold into mascarpone mixture.
Roasted peaches:
4 peaches
1 Tbs. Chopped mint
1/4 cup Essensia
1 Tbs fresh chopped lemon verbena
1/4 cup sugar syrup(equal parts sugar and water)
1 Tsp lemon juice
Slice peaches into 1/4 inch rings. Place rings on ½ sheet pan and cover with remaining ingredients. Marinate 20 minutes. Place in 350F oven for 15 minutes. Remove and allow to cool. Make a puree from the remaining pieces of peaches. Set puree aside. Reserve chopped mint and lemon verbena.
Napoleon Layers:
Puff pastry dough, one piece 12" x 4"
1 cup powdered sugar
1/4 cup sugar
1 egg white 1 tsp cinnamon
Brush pastry dough evenly with egg white. Sprinkle evenly with sugar and cinnamon. Roll lengthwise and chill for 1 hour. Cut into 18 pieces. Dusting with powdered sugar, roll each piece into a 4" diameter round. Freeze for 1 hour. Bake at 400 F for 6-8 minutes until layers are brown and caramelized.
Assembly:
Place napoleon layer on plate with a spot of mousse underneath to hold in place. Place a peach ring on top. Fill center hole with mousse. Repeat with 2 more layers. Place 4th layer on top. Garnish plate with peach puree and chopped fresh mint and lemon verbena, from the marinade.
Tanner Farm Goat Cheese Cake
with Honeyed Essence of Essensia and Mixed Berries of the Season
Makes 8 desserts
Gayle Tanner, David Berkeley's, Sacramento
11 ounces mild fresh goat cheese, softened
3 Tbsp. All purpose flour
3/4 cup sugar 3 cups mixed fresh berries
2 tsp. orange juice
Confectioners' sugar for dusting
1 tsp. Minced orange zest
2 cups Essensia reduced to 3 or 4 ounces
1 tsp. vanilla extract
Honey to taste
6 large eggs, separated
Preheat oven to 350F. Butter a 9 inch round cake pan and dust with granulated sugar, pouring off the excess. Reduce Essensia to 3-4 ounces. Cool. Add a touch of honey to taste.
Combine goat cheese with the granulated sugar, orange juice, orange zest and vanilla. Beat at medium speed until smooth. Beat in egg yolks, 2 at a time, incorporating completely before adding the next batch. Beat in flour at low speed.
In another bowl, beat egg whites until firm but not dry. Beat one third of the whites into the goat cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and bake for about 35 minutes, or until a skewer inserted in the center of the cake comes out clean. Cool completely on a wire rack.
Invert cake onto a large plate. Pour Essensia syrup evenly over cake and arrange berries on top and garnish with sifted confectioners' sugar.
Frozen Pistachio Parfait with an Apricot Center
served with Strawberries Macerated with Fresh Basil and an Essensia-Apricot Sauce
Makes 5 desserts
Joe Miller, Joe's Restaurant, Venice
Essensia sauce and compote:
10 apricots
3/4 cup granulated sugar
1 cup Essensia wine
1 cup Evian water
Mix wine, water and sugar and bring to a boil. Pit apricots and wash. Add to wine mixture and poach slowly until soft but not falling apart. Carefully strain out poached apricot pulp. Place pulp in another pan and cook until reaching the consistency of a compote. Using ice trays, freeze strained pulp into 5 pieces. Strain liquid through a fine sieve and reduce by ½ or until it coats the back of a spoon. Cool.
Pistachio parfaits:
7 oz granulated sugar 8 egg yolks 2 cups whipping cream 4 fl oz Evian water
3 oz Pistachio paste
3 oz Pistachio paste
7 oz granulated sugar
8 egg yolks
2 cups whipping cream
4 fl oz Evian water
Warm pistachio paste until soft. Combine sugar and water and cook to the soft ball stage. Beat egg yolks in mixture until they turn pale, and slowly add sugar. Do not cook egg yolks. Cool over ice bath. Whip cream until it forms soft peaks. Fold the pistachio paste into the cooled egg yolks followed by the whipped cream. Using 5 ea 70 mm ring molds, place a frozen piece of apricot compote into the center, fill with parfait mixture, and freeze.
Assembly:
3 baskets Strawberries
1/4 lb diced basil
1 1/2 oz Pistachios, ground coarse
Slice strawberries and toss in a bowl with 1 Tbs. sugar and the sliced basil. Let macerate 20 minutes. To serve, arrange strawberries around center of plate. Unmold parfait and place in center. Top with ground pistachios and ring sauce around outside.
Jasmine Panna Cotta
with Black Muscat Reduction and Wild Strawberries
Makes 6-8 Servings
Verite Mazzola, Café Del Rey, Marina Del Rey
6 oz. heavy cream
5 oz. sugar
6 oz. milk
4 Tbs. jasmine water
12 oz. crème fraiche
1/2 oz. gelatin
Boil milk, sugar and jasmine. Soften gelatin in cold water. Whip together cream and crème fraiche. Dissolve gelatin into warm (80-90 degrees) milk mixture. Fold both mixtures together. Chill in 2-3 inch molds or ramekins until firm.
Black Muscat Reduction:
1 bottle Elysium
2 Tbs. cornstarch
1/2 c. simple syrup*
1 c. simple syrup*
12 blueberries*
1/4 tsp. cream of tartar
*To make 2 cups simple syrup, mix 2 c. sugar, 1/4 tsp. cream of tartar and 1 c. water in a small saucepan. Cover and simmer over medium heat for 2 minutes without stirring. Uncover and allow to cool. Boil wine with 1 c. syrup and blueberries until volume is reduced by 1/3. Combine 1/2 c. syrup with cornstarch and whisk into boiling mixture. Return to a full boil, remove from heat and strain.
Plating:
48 white wild strawberries (available at specialty food stores, or use red wild strawberries)
8 baby ivy leaves
8 small branches of champagne grapes
Place panna cotta on plate. Add two pools of Black Muscat reduction on the plate and line edges of plate with white wild strawberries. Garnish one edge of the plate with champagne. If desired, secure one ivy leaf on top of the panna cotta. Serve chilled.
Flourless Chocolate Cake Per I Piedi di Hana
(Extra Bittersweet Flourless Chocolate Cake
with Sonora Blackberry and Royal Apricot Granitas)
Diane Posner Mastro, Restaurant Enoteca, Albany
Cake:
1/2 c. warm water
7 Tbs. unsalted butter
6 large egg yolks
2 Tbs. Elysium
9 oz. extra bittersweet chocolate
Pinch of salt
8 egg whites
Melt the chocolate with butter. Combine egg yolks and Elysium and mix with chocolate water mixture. Beat egg whites with pinch of salt until they form soft peaks. Gently fold into chocolate mixture. Bake in a buttered floured springform pan at 325F for 20-30 minutes. The center of the cake will be moist and cake will pull away slightly. Let cake cool and remove springform.
Chocolate Sauce:
2 cups heavy cream
1 Tbs. corn syrup
12 oz. extra bittersweet chocolate
Warm chocolate slightly with corn syrup in a double boiler on medium high heat. When thoroughly melted beat in cream, until fully incorporated.
Royal Apricot Granita:
4 c. organic rose petal simple syrup (see below)
3 Tbs. Vin Santo or Essensia
7 lbs. ripe organic apricots
Juice of 1 lemon
Wash, pit and cut apricots into wedges. Spread out in a stainless steel or glass roasting pan, sprinkle with sugar, lemon juice and wine. Cover with aluminum foil and roast in a 400 degree oven for approximately 30 minutes, or until apricots are soft and have released their juices. Cool slightly, then puree. Mix with 4 cups of the cooled rose petal simple syrup and combine thoroughly. Place in a covered container (not glass) and freeze 36-48 hours until frozen through. When ready to serve, remove from freezer for minutes, then scrape granita into bowls.
Sonora Blackberry Granita:
4 c. organic rose petal simple syrup
Juice of 1 lemon
1 flat ripe organic Sonora blackberries
2 Tbs. rosewater - obtained at a middle eastern market
1/2 c. granulated sugar
Spread berries on a sheet pan and treat exactly like the apricots except the roasting should take only 20 minutes.
Organic Rose Petal Simple Syrup
8 c. water
4 c. granulated sugar
2 c. organic rose petals
Combine sugar and water and heat until sugar is dissolved. Remove from heat and add rose petals. Allow to steep 20 minutes or to taste. Strain out petals, reserve syrup.
To Assemble:
Slice cake with a hot dry knife. Serve with the chocolate sauce and the two granitas and a glass of Elysium.
Strawberry Fields with Passion Fruit Puddles
Makes 18 desserts
Jane Thoma, Hotel Sofitel, Los Angeles
Passion Fruit Dressing:
500 g passion fruit puree
120 g olive oil
1 egg yolk (can be omitted)
100 g granulated sugar
Blend until smooth and slightly thickened. Reserve. (If egg yolk is omitted, add 30g additional oil.)
Orange tuile cookies:
Rind from one orange, finely chopped
265 g egg whites
250 g powdered sugar
160 g flour sifted
250 g unsalted butter
Mix butter and sugar together. Add whites in small amounts until incorporated. Add flour. Immediately spread batter over stencil on a silicone baking mat. Exopat is one brand which works well. Bake at 350 degrees F until golden. Remove from oven while still pliable and allow to cool.
Strawberry Mousse:
450 g Strawberry puree
1 pint whipped cream
50 g Raspberry puree
5 sheets gelatin
175 g sugar (or according to tartness of fruit)
Place gelatin into cold water until it softens (blooms). Combine purees. Place 1/3 of the puree into a sauce pan and heat. Squeeze the water from the gelatin and add it along with the sugar. Heat until both gelatin and sugar are melted and incorporated into the puree. Combine with remainder of puree and cool until slightly thickened. While mixture is cooling, whip cream to soft peaks. When mixture is cooled and thickened, fold in cream in 3 portions. Place into refrigeration. Mixture should gel in about 1 hour.
Passion Fruit Mousse:
1 pint Whipped Cream
255 g Sugar (or according to tartness of fruit)
5 ea Gelatin Sheets
525 g Passion fruit puree
Assembly of strawberry and passion fruit parfaits:
18 each 3" diameter 2" high ring molds
two pastry tubes
18 each 3" diameter by 1/4" thick slices of yellow cake (pound cake)
6 pints strawberries cut 1/8 " thick
300 g pureed and strained strawberries
strawberry glaze
8 - 10 strawberries cut in ½
Place a single row of sliced strawberries along the inside of the ring. Carefully place the cake round inside the row of strawberries and fit into bottom of mold. Brush cake with pureed strained strawberries to soak. Using a pastry tube, pipe strawberry mousse on the inside of the mold above the strawberry slices. Using a different tube, pipe the passion fruit mousse into the center space up to about 1/4 inch from the top. Cover the top with strawberry mousse, and flatten top with a spatula. Freeze about 1 hour. Heat sides of mold slightly to unmold. Brush a thin layer of glaze on top , add ½ of a fresh strawberry. Reserve.
Presentation:
Place parfait into the center of a plate and surround by sliced strawberries. Just before serving, drizzle passion fruit dressing over strawberries making puddles on the plate.
Serve with orange tuile cookies.
Lychee with Candy Macadamia Nut Cream
Makes 8 desserts
Robert Cheong, Park Hyatt Hotel, San Francisco
Sugar Puff Points:
Puff Pastry
Powdered Sugar
Cut puff pastry bite size triangles. Dust with granulated sugar on both sides. Place between parchment paper and 2 sheet pans. Bake until golden.
Candy Macadamia Nut Cream:
1 quart heavy cream
12 stalks lemongrass, coarsely chopped
3 c sugar
1 c light corn syrup
1-1/2 c water
2 ½ c chopped macadamia nuts
1 ½ Tbsp. butter
½ Tbsp. vanilla extract
1 Tbsp. baking soda
Soak lemongrass overnight in cream. Strain out. Add sugar until tastes lightly sweet. Whip until stiff and set aside. Combine 3 cups sugar with corn syrup and water and cook until thick (about 240F). Add 2 ½ cups chopped macadamia nuts. Stir until golden brown (300-320F). Remove from heat. Add 1 ½ Tbs. butter, ½ Tbs. vanilla extract, 1 Tbs. baking soda. Mix well, allow to cool until brittle, and crush. Fold brittle into cream.
Lychee Tapanade:
24 lychee
3 rose buds of different colors
Peel, slice, and dice lychee. Cut rose petals into chiffonade. Combine and marinate in lychee juices.
Semi-Sweet Chocolate Swirls:
2 oz semi-sweet chocolate
Allow chocolate to warm slightly and create swirls using a vegetable peeler.
Assembly:
Spread a layer of macadamia nut cream onto sugar puff point. Cover with lychee tapenada and add a chocolate swirl on top. Serve as bite size hors d'oeuvres.
Chocolate Cream Cake
Lisa Hemenway, Hemenway and Fleisner, Santa Rosa
Melt 14 oz. semi sweet chocolate, 2 oz. unsweetened chocolate and 1/4 cup good strong coffee slowly over gentle steam in a double broiler. Meanwhile, beat 6 eggs with 1/4 cup sugar until lemon colored and light. Fold the melted chocolate mixture into the eggs. Fold in 1 cup heavy cream. Bake in bain marie for one hour at 350F or until the top is just firm. Serve warm. Accompany with Elysium.
Pumpkin Essensia Pound Cake
Essensia is a wonderful treat for the holiday season. Enjoy it chilled with all of your holiday desserts. Try this Pumpkin Essensia Pound Cake at your next family gathering or anytime you are in the mood for a delicious dessert to compliment Essensia.
3 cups sifted flour 2 ¼ cups granulated sugar
1 tbls baking powder 1 ~ 16 oz can of pumpkin puree
1 tsp salt ¾ cups melted butter
¼ tsp cinnamon ¼ cup milk
¼ tsp nutmeg ¼ cup Essensia
¼ tsp allspice 3 eggs (room temperature)
1 tbls ground orange peel
Sift together dry ingredients and set aside.
Beat eggs until light and fluffy. Beat in sugar until blended. Beat in pumpkin and butter. Combine milk and Essensia; add alternately with dry ingredient mixture to pumpkin mixture.
Pour into well greased bundt pan or 2-quart cake mold. Bake at 350 degrees for 55 to 60 minutes. Remove and cool. Drizzle Essensia over the top to complete the cake. Serve and enjoy with a glass of Essensia.
Wednesday, September 9, 2009
Radicchio and Pizza
Consumers have embraced radicchio — served in warm salads, baked in a gratin, tossed into pasta or risotto, or enjoyed hot off the grill. Now diners are featuring radicchio in a consumer favorite — pizza.
Radicchio is a natural for pizza and can be served hot, baked on top of a pizza, or served cool, tossed into a salad that tops a pizza. With the introduction of focaccia breads in supermarkets, it's easier than ever for busy consumers to customize their own pizzas at home. While pepperoni is still the favorite topping, Americans are becoming more adventurous as they enjoy toppings that represent a great fusion of flavors and ethnic cuisines.
Radicchio Treviso holds its shape when cooked and is a natural for this Treviso, Sundried Tomato and Goat Cheese Pizza.
Treviso, Sundried Tomato & Goat Cheese Pizza
Marinade:
1/3 cup olive oil
3 cloves crushed garlic
¼ cup chopped sun dried tomatoes in oil plus 1 Tablespoon oil from tomatoes
1 teaspoon Italian seasoning
pinch of red pepper flakes
salt and pepper to taste
Pizza:
1 - 12-inch pizza crust
½ cup mozzarella cheese, grated
¼ cup yellow bell peppers, cut into strips
¼ cup red bell peppers, cut into strips
2 tablespoons diced green peppers
6 to 8 Royal Rose™ Treviso leaves
10 cloves of garlic sautéed until golden
¼ cup crumbled goat cheese
Methods/steps
Preheat oven to 400° F. Whisk first six ingredients in a bowl. Brush crust generously with marinade, sprinkle with mozzarella cheese and peppers. Bake until cheese bubbles, about 10 minutes. Remove pizza from oven. Brush leaves generously with remaining marinade. Fan treviso around pizza Sprinkle with garlic, and goat cheese. Return pizza to oven and bake until treviso softens, about 10 minutes.
Serves 4-6
According to an American Dairy Association random sampling survey, pizza is America's fourth most craved food, behind cheese, chocolate and ice cream.
Approximately 3 billion pizzas are sold in the U.S. each year, according to the National Association of Pizza Operators (NAPO).
Statistics gathered by the NAPO show that Americans eat approximately 100 acres of pizza each day, or 350 slices per second.
Radicchio is a natural for pizza and can be served hot, baked on top of a pizza, or served cool, tossed into a salad that tops a pizza. With the introduction of focaccia breads in supermarkets, it's easier than ever for busy consumers to customize their own pizzas at home. While pepperoni is still the favorite topping, Americans are becoming more adventurous as they enjoy toppings that represent a great fusion of flavors and ethnic cuisines.
Radicchio Treviso holds its shape when cooked and is a natural for this Treviso, Sundried Tomato and Goat Cheese Pizza.
Treviso, Sundried Tomato & Goat Cheese Pizza
Marinade:
1/3 cup olive oil
3 cloves crushed garlic
¼ cup chopped sun dried tomatoes in oil plus 1 Tablespoon oil from tomatoes
1 teaspoon Italian seasoning
pinch of red pepper flakes
salt and pepper to taste
Pizza:
1 - 12-inch pizza crust
½ cup mozzarella cheese, grated
¼ cup yellow bell peppers, cut into strips
¼ cup red bell peppers, cut into strips
2 tablespoons diced green peppers
6 to 8 Royal Rose™ Treviso leaves
10 cloves of garlic sautéed until golden
¼ cup crumbled goat cheese
Methods/steps
Preheat oven to 400° F. Whisk first six ingredients in a bowl. Brush crust generously with marinade, sprinkle with mozzarella cheese and peppers. Bake until cheese bubbles, about 10 minutes. Remove pizza from oven. Brush leaves generously with remaining marinade. Fan treviso around pizza Sprinkle with garlic, and goat cheese. Return pizza to oven and bake until treviso softens, about 10 minutes.
Serves 4-6
According to an American Dairy Association random sampling survey, pizza is America's fourth most craved food, behind cheese, chocolate and ice cream.
Approximately 3 billion pizzas are sold in the U.S. each year, according to the National Association of Pizza Operators (NAPO).
Statistics gathered by the NAPO show that Americans eat approximately 100 acres of pizza each day, or 350 slices per second.
Healthy FoodTees Are on the Menu!
Fresh. Healthy. Real. Invigorating. These are words to live by. They describe the company we keep, the work we do, and the life we aim to lead. They should also describe the food we eat and the clothes we wear! Whether you love your fruits and veggies, or are fed-up and ready to tell someone, you can express it with a FoodTee.
FoodTee products are a great look for a healthy life--the images speak for themselves. The FoodTee.com has more than 20 healthy designs, including Sweatshirts, Long, Short Sleeve and Tank Shirts, for Women, Men, Children, Toddlers and Babies (onesies) – all clothing is also available with organic cotton. There are also Aprons and Totes. All products from the FoodTee.com include FREE SHIPPING (international orders excluded) and prices start at $20.
FoodTees are great for all types of people from foodies to gym rats to hipsters. They’re available in Celery + Stalker; Have a Peace + Berries Peace Sign; Cherries + No Sugar Added; Tomato + Locally Grown; Cauliflower + Flower Child; Strawberry + Sweet; Raspberry + All Natural; Peapod + Live Green; Broccoli + Veggin’; Hot Pepper + Spicy; Carrot + Bite Me; Doughnut + Think Before You Eat; Berries + Berry Good; Broccoli + Tree Pose; Upside Down Banana + Downward Dog; Two Beets + Heart Beet; Leek + Warrior 11 Pose and more... These wearable food products are available at www.FoodTee.com
FoodTee.com donates a portion of the profits to: The Food Studies Institute, who is devoted to changing the health destinies of children through proper nutrition and education, Two Angry Moms, who are fighting for the health of America’s kids, and Better School Food, working with local communities to improve meals and increase awareness of the connection between good food, good health and a student's ability to learn effectively.
FoodTee products are a great look for a healthy life--the images speak for themselves. The FoodTee.com has more than 20 healthy designs, including Sweatshirts, Long, Short Sleeve and Tank Shirts, for Women, Men, Children, Toddlers and Babies (onesies) – all clothing is also available with organic cotton. There are also Aprons and Totes. All products from the FoodTee.com include FREE SHIPPING (international orders excluded) and prices start at $20.
FoodTees are great for all types of people from foodies to gym rats to hipsters. They’re available in Celery + Stalker; Have a Peace + Berries Peace Sign; Cherries + No Sugar Added; Tomato + Locally Grown; Cauliflower + Flower Child; Strawberry + Sweet; Raspberry + All Natural; Peapod + Live Green; Broccoli + Veggin’; Hot Pepper + Spicy; Carrot + Bite Me; Doughnut + Think Before You Eat; Berries + Berry Good; Broccoli + Tree Pose; Upside Down Banana + Downward Dog; Two Beets + Heart Beet; Leek + Warrior 11 Pose and more... These wearable food products are available at www.FoodTee.com
FoodTee.com donates a portion of the profits to: The Food Studies Institute, who is devoted to changing the health destinies of children through proper nutrition and education, Two Angry Moms, who are fighting for the health of America’s kids, and Better School Food, working with local communities to improve meals and increase awareness of the connection between good food, good health and a student's ability to learn effectively.
Tuesday, September 8, 2009
Celebrate at Home with Moët & Chandon
When you entertain at home this holiday season, add a touch of elegant sparkle to your celebrations with Moët & Chandon champagne, an easy, no-fuss way to dress up any occasion. The entire Moët collection of bright and tasty bubbly is not only a people-pleaser, but will make a lasting impression on your guests long after the clock strikes twelve on New Year’s.
Offering an array of champagne options including Impérial, Rosé Impérial, Nectar Impérial and Nectar Impérial Rosé, stocking your home bar with the Moët collection will keep guests coming back to sample a glass of each throughout the evening. An intense and versatile favorite, the Moët Impérial is an ideal way to toast the evening, while the Rosé Impérial and Nectar Impérial champagnes incorporate a sweet, fruitful finish to a decadent holiday meal. The newest addition to the Moët family, Nectar Rosé, is also an extravagant gift worth sharing – a surprising blend of ripe red fruits including black and red currents.
Champagnes by Moët & Chandon are a fantastic and simple way to enjoy any holiday celebration, whether it is a gathering of family and friends at home, or a chic New Year’s soiree.
Offering an array of champagne options including Impérial, Rosé Impérial, Nectar Impérial and Nectar Impérial Rosé, stocking your home bar with the Moët collection will keep guests coming back to sample a glass of each throughout the evening. An intense and versatile favorite, the Moët Impérial is an ideal way to toast the evening, while the Rosé Impérial and Nectar Impérial champagnes incorporate a sweet, fruitful finish to a decadent holiday meal. The newest addition to the Moët family, Nectar Rosé, is also an extravagant gift worth sharing – a surprising blend of ripe red fruits including black and red currents.
Champagnes by Moët & Chandon are a fantastic and simple way to enjoy any holiday celebration, whether it is a gathering of family and friends at home, or a chic New Year’s soiree.
Beijing Noodle NO. 9 at Caesars Palace to Offer Special 9/9/09 Menu
For the upcoming propitious date of Sept. 9, 2009 or 9/09/09, Beijing Noodle No. 9 at Caesars Palace will offer a special menu for the day. The "9 Tastes of Beijing Noodle No. 9" menu's price per person: $19.99. Guests will experience tastes of the following fare:
Cucumber with Garlic and Vinegar
Pickled Cabbage Beijing Style
Har Gow Shrimp Dumplings (2)
"Shiu-Mai" Pork and Shrimp Dumplings (2)
Chef Yu's Pork and Chives Dumplings (2)
Handmade Noodle with Sliced Pork and Mushroom
Sautéed Beef Fried Rice
Kung Pao Chicken
Red Bean Paste Bun
Nine is significant to the Chinese culture. As the Emperor's number, nine represents longevity. The number is also strongly associated with the Chinese Dragon, a symbol of magic and power.
For more information or reservations go to http://www.caesarspalace.com or call (702) 731-7266.
Cucumber with Garlic and Vinegar
Pickled Cabbage Beijing Style
Har Gow Shrimp Dumplings (2)
"Shiu-Mai" Pork and Shrimp Dumplings (2)
Chef Yu's Pork and Chives Dumplings (2)
Handmade Noodle with Sliced Pork and Mushroom
Sautéed Beef Fried Rice
Kung Pao Chicken
Red Bean Paste Bun
Nine is significant to the Chinese culture. As the Emperor's number, nine represents longevity. The number is also strongly associated with the Chinese Dragon, a symbol of magic and power.
For more information or reservations go to http://www.caesarspalace.com or call (702) 731-7266.
Fully Loaded Tea Returns to the Exclusive Pre-Emmy Festivities
Luxury Mississauga-based tea company, Fully Loaded Tea (FLT), is proud to announce its coveted participation in the 61st annual pre-Emmy Award gifting suite, two-years running. Hosted by LA-based GBK Productions at a palatial Beverly Hills mansion, celebrities and entertainment A-listers will have the opportunity to sample FLT’s innovative whole fruit, exotic berry, and vegetable blends, as well as meet company Founders Katya Popoff and Olga Lenova, at the ultra-luxe pre-Emmy gifting suite, September 18 and 19, 2009.
Last year, a host of Emmy guests and Emmy award winners, including Samantha Who’s Jean Smart, American Idol’s Randy Jackson, How I Met Your Mother’s Neil Patrick Harris, and 90210’s AnnaLynne McCord, sipped and savoured FLT’s bold, opinionated blends. This year, GBK has confirmed the attendance of a host of A-listers, including Jennifer Love Hewitt, Ricky Gervais, Bill Maher, Eddie Cibrian and Sara Foster, among others.
“We are absolutely delighted to be included again in this year’s pre-Emmy celebrations,” explains Katya Popoff, Co-Founder of FLT. “By continuing to align ourselves with high-profiled events such as the Emmy’s, we are differentiating Fully Loaded Tea from traditional tea companies, while building on the budding relationships we have established with influential celebrities and elite audiences around the globe.”
In addition to the gifting lounge, FLT’s blends will also be featured at the star-studded 29th Annual Chabad Telethon, September 13, 2009 in Hollywood – a major fundraising event for some of the most vulnerable citizens in the United States. FLT’s gift of tea will assist with garnering donations for the respected community-based, non-profit organization.
Since launching in 2007, the FLT brand has become wildly popular, growing sales by more than 400 percent in 2008 and delighting devoted tea drinkers across North America with its signature blends like Goji Force Green Tea, Bulletproof Currant Fruit Tea, and Citrus Spiked Black Tea.
FLT has become the “tea” darling of the music and entertainment industry, due to their involvement and growing presence at events such as the 2008 Primetime Emmy® Awards, SXSW Film Festival, and L’Oreal Fashion Week.
FLT recently secured distribution with leading US distributor Kehe Food Distributors, allowing a growing fan base of tea aficionados to enjoy its delicious concoctions.
About Fully Loaded Tea
A truly modern drink company, Fully Loaded Tea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create innovative, award-winning teas.
Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova founded the modern tea company in 2007. Available in a number of fine food stores and gourmet tea and coffee shops across North America, every Fully Loaded Tea blend is also available for purchase online at www.fullyloadedtea.com.
Last year, a host of Emmy guests and Emmy award winners, including Samantha Who’s Jean Smart, American Idol’s Randy Jackson, How I Met Your Mother’s Neil Patrick Harris, and 90210’s AnnaLynne McCord, sipped and savoured FLT’s bold, opinionated blends. This year, GBK has confirmed the attendance of a host of A-listers, including Jennifer Love Hewitt, Ricky Gervais, Bill Maher, Eddie Cibrian and Sara Foster, among others.
“We are absolutely delighted to be included again in this year’s pre-Emmy celebrations,” explains Katya Popoff, Co-Founder of FLT. “By continuing to align ourselves with high-profiled events such as the Emmy’s, we are differentiating Fully Loaded Tea from traditional tea companies, while building on the budding relationships we have established with influential celebrities and elite audiences around the globe.”
In addition to the gifting lounge, FLT’s blends will also be featured at the star-studded 29th Annual Chabad Telethon, September 13, 2009 in Hollywood – a major fundraising event for some of the most vulnerable citizens in the United States. FLT’s gift of tea will assist with garnering donations for the respected community-based, non-profit organization.
Since launching in 2007, the FLT brand has become wildly popular, growing sales by more than 400 percent in 2008 and delighting devoted tea drinkers across North America with its signature blends like Goji Force Green Tea, Bulletproof Currant Fruit Tea, and Citrus Spiked Black Tea.
FLT has become the “tea” darling of the music and entertainment industry, due to their involvement and growing presence at events such as the 2008 Primetime Emmy® Awards, SXSW Film Festival, and L’Oreal Fashion Week.
FLT recently secured distribution with leading US distributor Kehe Food Distributors, allowing a growing fan base of tea aficionados to enjoy its delicious concoctions.
About Fully Loaded Tea
A truly modern drink company, Fully Loaded Tea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create innovative, award-winning teas.
Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova founded the modern tea company in 2007. Available in a number of fine food stores and gourmet tea and coffee shops across North America, every Fully Loaded Tea blend is also available for purchase online at www.fullyloadedtea.com.
Thursday, September 3, 2009
Fall dineLA Restaurant Week Announces Participating Restaurants!
dineLA has announced the list of participating restaurants in the first-ever Fall dineLA Restaurant Week taking place Oct. 4-9 and Oct. 11-16. The official dineLA website, www.dineLA.com/restaurantweek, went live this morning featuring the diverse list. More restaurants, menu postings and other exciting information about dineLA Restaurant Week will be added to the website in the weeks ahead.
Upward of 200 participating restaurants from Long Beach to the San Fernando Valley join together for the biggest Los Angeles County food and wine event. Some of the restaurants listed include: Fuego at The Maya; Michael's Santa Monica; Drago Centro; Rosa Mexicano; Spago Beverly Hills; The Bazaar; Cache; Campanile; Susan Feniger's STREET and more (for complete list see below).
"It's an exciting time for Fuego and the dineLA foodies to partake in the flavors, passion, and talents of what is known as dineLA Restaurant Week, LA-style," comments Executive Chef Jesse Perez of Fuego at The Maya. "I believe Fuego brings its own distinct flair to the culinary landscape of Los Angeles. I hope to introduce diners to a variety of flavors, spices, and ingredients that they may have never tried before. To complement that, Fuego at The Maya offers a beautiful resort experience and setting unlike anywhere else, providing a culinary destination and escape from the city."
Michael McCarty, executive chef and owner of Michael's, remarks, "I've always thought that LA is the great American melting pot in action, and 30 years after I first opened Michael's in Santa Monica we're still going strong with a menu that features the finest of fresh, seasonal, locally grown ingredients, simply and expertly cooked in ways that highlight their natural quality. We love to throw a great party with great food and great drink for our guests every day and every night, and we're still as proud as ever to be part of the local dining scene. dineLA Restaurant Week promotes the best in Los Angeles dining, and I'm delighted to join my fellow LA restaurateurs and chefs in helping celebrate what I believe is the best dining city in the nation."
Presented by LA INC. The Los Angeles Convention and Visitors Bureau in partnership with American Express, dineLA Restaurant Week presents the diverse and extraordinary talent that exists in Los Angeles. From local neighborhood family-owned eateries to upscale celebrity chef restaurants, dineLA Restaurant Week unites cafes, restaurants and bistros from all corners of the county.
"Just look at the sheer number and variety of restaurants on the dineLA website and you'll see how much LA's dining community is truly embracing the Fall dineLA Restaurant Week program," said Mark Liberman, president and CEO of LA INC. "Our intent was to create a dining program that would both support and promote the spectacular LA restaurant scene and I feel confident the Fall dineLA Restaurant Week will be an important boost to the local economy."
American Express® Cardmembers will be able to register their American Express® Card to receive a $20 statement credit when they dine three or more times during dineLA Restaurant Week at participating restaurants. This exclusive promotion is designed to encourage Cardmembers to take full advantage of the special three-course meals offered at some of LA's best restaurants. Cardmembers can register beginning September 15, 2009 by going to dineLA.com/restaurantweek.
ABOUT dineLA
dineLA is a dynamic marketing initiative among LA INC., American Express and the LA restaurant community to promote the scale and variety of LA restaurant and food experiences to locals and visitors. dineLA's comprehensive Web site--www.dineLA.com--provides detailed information and search capabilities for over 2,000 area restaurants; chef profiles; a culinary events calendar; monthly enter-to-win giveaways; e-newsletter; online chef and restaurant videos; as well as engaging and timely editorial content. dineLA seeks to position Los Angeles among the top restaurant cities in the world and to build awareness, traffic and revenue for restaurants throughout the greater LA area. In addition, dineLA plays an active role promoting the LA restaurant scene year-round through involvement in industry events such as the LA Wine Fest, Wally's Central Coast Wine & Food Celebration, Extravaganza for the Senses, and the March of Dimes Signature Chef Auction. For more information please visit: dineLA.com.
Upward of 200 participating restaurants from Long Beach to the San Fernando Valley join together for the biggest Los Angeles County food and wine event. Some of the restaurants listed include: Fuego at The Maya; Michael's Santa Monica; Drago Centro; Rosa Mexicano; Spago Beverly Hills; The Bazaar; Cache; Campanile; Susan Feniger's STREET and more (for complete list see below).
"It's an exciting time for Fuego and the dineLA foodies to partake in the flavors, passion, and talents of what is known as dineLA Restaurant Week, LA-style," comments Executive Chef Jesse Perez of Fuego at The Maya. "I believe Fuego brings its own distinct flair to the culinary landscape of Los Angeles. I hope to introduce diners to a variety of flavors, spices, and ingredients that they may have never tried before. To complement that, Fuego at The Maya offers a beautiful resort experience and setting unlike anywhere else, providing a culinary destination and escape from the city."
Michael McCarty, executive chef and owner of Michael's, remarks, "I've always thought that LA is the great American melting pot in action, and 30 years after I first opened Michael's in Santa Monica we're still going strong with a menu that features the finest of fresh, seasonal, locally grown ingredients, simply and expertly cooked in ways that highlight their natural quality. We love to throw a great party with great food and great drink for our guests every day and every night, and we're still as proud as ever to be part of the local dining scene. dineLA Restaurant Week promotes the best in Los Angeles dining, and I'm delighted to join my fellow LA restaurateurs and chefs in helping celebrate what I believe is the best dining city in the nation."
Presented by LA INC. The Los Angeles Convention and Visitors Bureau in partnership with American Express, dineLA Restaurant Week presents the diverse and extraordinary talent that exists in Los Angeles. From local neighborhood family-owned eateries to upscale celebrity chef restaurants, dineLA Restaurant Week unites cafes, restaurants and bistros from all corners of the county.
"Just look at the sheer number and variety of restaurants on the dineLA website and you'll see how much LA's dining community is truly embracing the Fall dineLA Restaurant Week program," said Mark Liberman, president and CEO of LA INC. "Our intent was to create a dining program that would both support and promote the spectacular LA restaurant scene and I feel confident the Fall dineLA Restaurant Week will be an important boost to the local economy."
American Express® Cardmembers will be able to register their American Express® Card to receive a $20 statement credit when they dine three or more times during dineLA Restaurant Week at participating restaurants. This exclusive promotion is designed to encourage Cardmembers to take full advantage of the special three-course meals offered at some of LA's best restaurants. Cardmembers can register beginning September 15, 2009 by going to dineLA.com/restaurantweek.
ABOUT dineLA
dineLA is a dynamic marketing initiative among LA INC., American Express and the LA restaurant community to promote the scale and variety of LA restaurant and food experiences to locals and visitors. dineLA's comprehensive Web site--www.dineLA.com--provides detailed information and search capabilities for over 2,000 area restaurants; chef profiles; a culinary events calendar; monthly enter-to-win giveaways; e-newsletter; online chef and restaurant videos; as well as engaging and timely editorial content. dineLA seeks to position Los Angeles among the top restaurant cities in the world and to build awareness, traffic and revenue for restaurants throughout the greater LA area. In addition, dineLA plays an active role promoting the LA restaurant scene year-round through involvement in industry events such as the LA Wine Fest, Wally's Central Coast Wine & Food Celebration, Extravaganza for the Senses, and the March of Dimes Signature Chef Auction. For more information please visit: dineLA.com.
Flaxseed and weight loss
Flaxseed, the grain with high levels of omega-3 fatty acids, fiber, lignans and protein, is being rediscovered by health and weight-conscious celebrities, nutritionists, and everyday people.
Consumer research shows that flaxseed and other Omega-3 product purchases will grow at a 60 percent compounded annual rate by 2011. Due to its rise in popularity, food manufacturers are rushing to include flaxseed in cereals, pancake mix, breads, mayonnaise and more.
Demi Moore, Hillary Swank, Alicia Silverstone and Madonna are just a few of the celebrities that have put the power of Flaxseed into their daily diet and exercise routines.
Flaxseed, when ground or milled, is easy to add to everyday foods and has a nutty, buttery taste. Simply sprinkle over cereal, salads, pasta or stir into smoothies or juice. When cooking, flaxseed even substitutes for eggs and oil.
“Flaxseed, like other sources of soluble fiber, has been reported to help lower cholesterol (particularly LDL), curb appetite, help keep blood sugar stable, and encourage weight management,” said Jen Allbritton, a certified nutri tionist.* “Flax’s most notable ingredient is its lignans. These fibrous compounds are powerful antioxidants that are metabolized by bacteria in the colon into substances that possess anti-microbial and anti-cancer properties. Flax is the richest source of lignans, providing up to 800 times the amount found in other lignan-containing foods.”
“When it comes to weight loss, flaxseed makes you feel full and satisfied. It contains large amounts of fiber, which acts as a gentle laxative,” said Stephanie Stober, president/owner of Flax USA. “Its lecithin content has been shown to dissolve fat and cholesterol from food in your digestive tract, which are then eliminated from your body, instead of being stored as body fat.”
FlaxUSA and Stober Farms Flaxseed Products
For over 100 years, John and Stephanie Stober’s family has been growing the finest flax in the world from their fifth generation family farm. Flax grows about two feet tall with pale blue flowers. Driving past the Stober’s farms looks like an ocean in blue bloom.
The Flax USA and Stober Farm products include: Natural Milled Golden Flax Seed, Organic Milled Golden Flax Seed and Golden Flax Seed Flax Sprinkles™. Easy, convenient and ready to eat, add 2-4 tbsp of these flax products to smoothies, cereal, oatmeal, yogurt, salad, pasta, juice, ice cream, baked goods or any favorite food. One serving contains 2800mg of Omega-3, 3 grams of protein and 4 grams of fiber. Flax USA products are sold at Sam’s Club nationally and Costo regionally. Stober Farms products are sold at specialty food stores across the country.
The Many Health Benefits of Flaxseed
Flaxseed offers more nutritional punch than other grains. Rich in Omega-3 fatty acids, high in both soluble and insoluble fiber, protein, B vitamins, magnesium, and manganese, flax seed is a powerhouse food. Maximum nu trition comes from consuming it as a whole food, not as an additive.
The McKinley Health Center at the University of Illinois at Urbana Champaign reports the following about flax: “In recent years, many studies have focused on the disease fighting properties of flax or its components. Although the results of many of these studies seem promising, it is important to remember that more research on flax is still needed. Below is a short list of diseases and the ways that flax may help in prevention or treatment.
Cancer – The high lignan content of flaxseed is thought to play a role in fighting a broad range of cancers. The anti-cancer properties of flaxseed may also stem from alpha linolenic acid (an omega-3 fatty acid found in flax seed), which is potentially capable of slowing tumor growth.
Heart disease – Clinical studies have shown that flaxseed may lower triglycerides, total cholesterol, and LDL cholesterol levels and reduce the risk of blood clots when consumed over time. These benefits may result from fiber and/or the alpha linolenic acid found in flaxseed.
Rheumatoid arthritis and kidney disease – The anti-inflammatory properties of omega-3 fatty acids have been recognized in both treating and slowing the progression of rheumatoid arthritis and kidney disease. Although most omega-3 research has focused on the omega-3 fatty acids found in fish, more recent studies have shown flax seeds also may provide this benefit.
Menopause and osteoporosis – Much like soy, flaxseeds are a rich source of phytoestrogens. Some stud ies have shown that consuming foods high in phytoestrogens may prevent or mitigate symptoms caused by the de clining estrogen levels associated with menopause. Phytoestrogens may also be helpful in fighting osteoporosis re lated bone loss experienced by some post-menopausal women.”
(See full report at http://www.mckinley.illinois.edu/Handouts/flax_seeds_nutritional_needs.htm)
Consumer research shows that flaxseed and other Omega-3 product purchases will grow at a 60 percent compounded annual rate by 2011. Due to its rise in popularity, food manufacturers are rushing to include flaxseed in cereals, pancake mix, breads, mayonnaise and more.
Demi Moore, Hillary Swank, Alicia Silverstone and Madonna are just a few of the celebrities that have put the power of Flaxseed into their daily diet and exercise routines.
Flaxseed, when ground or milled, is easy to add to everyday foods and has a nutty, buttery taste. Simply sprinkle over cereal, salads, pasta or stir into smoothies or juice. When cooking, flaxseed even substitutes for eggs and oil.
“Flaxseed, like other sources of soluble fiber, has been reported to help lower cholesterol (particularly LDL), curb appetite, help keep blood sugar stable, and encourage weight management,” said Jen Allbritton, a certified nutri tionist.* “Flax’s most notable ingredient is its lignans. These fibrous compounds are powerful antioxidants that are metabolized by bacteria in the colon into substances that possess anti-microbial and anti-cancer properties. Flax is the richest source of lignans, providing up to 800 times the amount found in other lignan-containing foods.”
“When it comes to weight loss, flaxseed makes you feel full and satisfied. It contains large amounts of fiber, which acts as a gentle laxative,” said Stephanie Stober, president/owner of Flax USA. “Its lecithin content has been shown to dissolve fat and cholesterol from food in your digestive tract, which are then eliminated from your body, instead of being stored as body fat.”
FlaxUSA and Stober Farms Flaxseed Products
For over 100 years, John and Stephanie Stober’s family has been growing the finest flax in the world from their fifth generation family farm. Flax grows about two feet tall with pale blue flowers. Driving past the Stober’s farms looks like an ocean in blue bloom.
The Flax USA and Stober Farm products include: Natural Milled Golden Flax Seed, Organic Milled Golden Flax Seed and Golden Flax Seed Flax Sprinkles™. Easy, convenient and ready to eat, add 2-4 tbsp of these flax products to smoothies, cereal, oatmeal, yogurt, salad, pasta, juice, ice cream, baked goods or any favorite food. One serving contains 2800mg of Omega-3, 3 grams of protein and 4 grams of fiber. Flax USA products are sold at Sam’s Club nationally and Costo regionally. Stober Farms products are sold at specialty food stores across the country.
The Many Health Benefits of Flaxseed
Flaxseed offers more nutritional punch than other grains. Rich in Omega-3 fatty acids, high in both soluble and insoluble fiber, protein, B vitamins, magnesium, and manganese, flax seed is a powerhouse food. Maximum nu trition comes from consuming it as a whole food, not as an additive.
The McKinley Health Center at the University of Illinois at Urbana Champaign reports the following about flax: “In recent years, many studies have focused on the disease fighting properties of flax or its components. Although the results of many of these studies seem promising, it is important to remember that more research on flax is still needed. Below is a short list of diseases and the ways that flax may help in prevention or treatment.
Cancer – The high lignan content of flaxseed is thought to play a role in fighting a broad range of cancers. The anti-cancer properties of flaxseed may also stem from alpha linolenic acid (an omega-3 fatty acid found in flax seed), which is potentially capable of slowing tumor growth.
Heart disease – Clinical studies have shown that flaxseed may lower triglycerides, total cholesterol, and LDL cholesterol levels and reduce the risk of blood clots when consumed over time. These benefits may result from fiber and/or the alpha linolenic acid found in flaxseed.
Rheumatoid arthritis and kidney disease – The anti-inflammatory properties of omega-3 fatty acids have been recognized in both treating and slowing the progression of rheumatoid arthritis and kidney disease. Although most omega-3 research has focused on the omega-3 fatty acids found in fish, more recent studies have shown flax seeds also may provide this benefit.
Menopause and osteoporosis – Much like soy, flaxseeds are a rich source of phytoestrogens. Some stud ies have shown that consuming foods high in phytoestrogens may prevent or mitigate symptoms caused by the de clining estrogen levels associated with menopause. Phytoestrogens may also be helpful in fighting osteoporosis re lated bone loss experienced by some post-menopausal women.”
(See full report at http://www.mckinley.illinois.edu/Handouts/flax_seeds_nutritional_needs.htm)
POMEGRANATE-NYC's leading source for upscale & gourmet kosher, kicks it up a notch for Rosh Hashanah
With preparations for Rosh Hashanah (eve of Sept 18-20) set to go into high gear, Pomegranate, the city’s leading gourmet kosher marketplace, is rolling out many new and innovative foods and recipes for the High Holidays.
The celebrated store will, of course, offer many of the traditional holiday foods such as freshly baked round challah, a broad variety of pure honey and honey-laced baked goods, as well as creative, home-made take-out using all-natural ingredients.
The pomegranate, for which the store is named, is also eaten on this holiday because it often serves as the new fruit – a fruit not eaten this season – for the second evening of the Rosh Hashanah ritual. Because the fruit also contains many, many seeds, it symbolizes our holiday prayers to increase our merit, just like the multitude of pomegranate seeds. Some say there are 613 seeds in each fruit, the same number of mitzvoth (good deeds) in the Torah.
The pomegranate fruit is native from Iran to northern India and has been cultivated over the Mediterranean region since ancient times. While there are several varieties of pomegranate fruits, there is only one POMEGRANATE -- the leading source for gourmet, all-natural and hard-to-find kosher items. Today an increasing number of people seek kosher recipes that use pomegranate due to the fruit’s health benefits, sweet flavor and colorful appearance.
What better way for POMEGRANATE to celebrate the Rosh Hashanah holiday than with a variety of gourmet foods, events and promotions surrounding the pomegranate fruit.
Shopping at the block-long store on Coney Island Avenue in Brooklyn will inspire some unique and delicious appetizer, entree and dessert ideas for the Rosh Hashanah menu. For take-out shoppers can select from among Pomegranate chicken, Pomegranate lamb kebabs, Roast beef with Pomegranate sauce, Pomegranate with Basmati Rice, Pomegranate apple salad and Pomegranate romaine salad. Printed recipes will be available to all shoppers for the taking.
For more traditional fare, try your hand at tongue polonaise, chicken marsala, sea bass in tomato sauce or red wine minute steak (all recipes will be available at the store).
Desserts are plentiful at Pomegranate too. Instead of the usual honey cake, try some Honeyed Cigars with Date-Pomegranate Filling, chocolate honey velvet cake or Pomegranate shortcake.
Honey comes in thousands of varieties. There are more than 300 such varieties in the United States alone. They range in color from pale blond to dark walnut, and in flavor from mild and floral to herbal and robust. The taste of this natural sweetener depends on the types of flowers its black and yellow creators frequent. Pomegranate will offer one of the largest and most diverse selections of kosher honey available.
While many also celebrate the holidays with libations (several are now made with pomegranate fruit), you may want to try our alcohol-free Pomegranate sangria, great for adults and kids alike.
Alcohol-free Pomegranate Sangria
1 quart pomegranate juice
2 cups papaya or mango juice
1 orange
6-8 strawberries
2 kiwis
1 mango or papaya
½ cup sugar
Preparation:
Mix juices and sugar until sugar dissolves. Wash orange and berries and slice thinly. Remove mango or papaya skin and cut into chunks. Remove kiwi skin and cut into thick slices. Place all fruit into the juice and let flavors meld in fridge for 2-3 hours or overnight before serving.
Pomegranate Chicken
2 tsp olive oil
1 ½ lbs skinless chicken thighs
1 tbsp cumin
1 tsp cinnamon
½ nutmeg
1 tsp turmeric
1 medium onion, chopped
¼ cup walnuts, ground into a paste
1 cup pomegranate juice
Preparation
Heat oil in a large nonstick skillet. Brown chicken thighs on both sides and transfer to a plate. Add spices and chopped onion to skillet, and cook until onion has softened. Return chicken to skillet; add walnut paste and pomegranate juice. Simmer 20 minutes until chicken is cooked and sauce has reduced and thickened slightly. Serves 4-6; Cooking time: 35 minutes.
In the spirit of the High Holiday season, POMEGRANATE will make a donation of $36,000 to the Sephardic Food Fund, and offer wholesale prices to families in need.
The celebrated store will, of course, offer many of the traditional holiday foods such as freshly baked round challah, a broad variety of pure honey and honey-laced baked goods, as well as creative, home-made take-out using all-natural ingredients.
The pomegranate, for which the store is named, is also eaten on this holiday because it often serves as the new fruit – a fruit not eaten this season – for the second evening of the Rosh Hashanah ritual. Because the fruit also contains many, many seeds, it symbolizes our holiday prayers to increase our merit, just like the multitude of pomegranate seeds. Some say there are 613 seeds in each fruit, the same number of mitzvoth (good deeds) in the Torah.
The pomegranate fruit is native from Iran to northern India and has been cultivated over the Mediterranean region since ancient times. While there are several varieties of pomegranate fruits, there is only one POMEGRANATE -- the leading source for gourmet, all-natural and hard-to-find kosher items. Today an increasing number of people seek kosher recipes that use pomegranate due to the fruit’s health benefits, sweet flavor and colorful appearance.
What better way for POMEGRANATE to celebrate the Rosh Hashanah holiday than with a variety of gourmet foods, events and promotions surrounding the pomegranate fruit.
Shopping at the block-long store on Coney Island Avenue in Brooklyn will inspire some unique and delicious appetizer, entree and dessert ideas for the Rosh Hashanah menu. For take-out shoppers can select from among Pomegranate chicken, Pomegranate lamb kebabs, Roast beef with Pomegranate sauce, Pomegranate with Basmati Rice, Pomegranate apple salad and Pomegranate romaine salad. Printed recipes will be available to all shoppers for the taking.
For more traditional fare, try your hand at tongue polonaise, chicken marsala, sea bass in tomato sauce or red wine minute steak (all recipes will be available at the store).
Desserts are plentiful at Pomegranate too. Instead of the usual honey cake, try some Honeyed Cigars with Date-Pomegranate Filling, chocolate honey velvet cake or Pomegranate shortcake.
Honey comes in thousands of varieties. There are more than 300 such varieties in the United States alone. They range in color from pale blond to dark walnut, and in flavor from mild and floral to herbal and robust. The taste of this natural sweetener depends on the types of flowers its black and yellow creators frequent. Pomegranate will offer one of the largest and most diverse selections of kosher honey available.
While many also celebrate the holidays with libations (several are now made with pomegranate fruit), you may want to try our alcohol-free Pomegranate sangria, great for adults and kids alike.
Alcohol-free Pomegranate Sangria
1 quart pomegranate juice
2 cups papaya or mango juice
1 orange
6-8 strawberries
2 kiwis
1 mango or papaya
½ cup sugar
Preparation:
Mix juices and sugar until sugar dissolves. Wash orange and berries and slice thinly. Remove mango or papaya skin and cut into chunks. Remove kiwi skin and cut into thick slices. Place all fruit into the juice and let flavors meld in fridge for 2-3 hours or overnight before serving.
Pomegranate Chicken
2 tsp olive oil
1 ½ lbs skinless chicken thighs
1 tbsp cumin
1 tsp cinnamon
½ nutmeg
1 tsp turmeric
1 medium onion, chopped
¼ cup walnuts, ground into a paste
1 cup pomegranate juice
Preparation
Heat oil in a large nonstick skillet. Brown chicken thighs on both sides and transfer to a plate. Add spices and chopped onion to skillet, and cook until onion has softened. Return chicken to skillet; add walnut paste and pomegranate juice. Simmer 20 minutes until chicken is cooked and sauce has reduced and thickened slightly. Serves 4-6; Cooking time: 35 minutes.
In the spirit of the High Holiday season, POMEGRANATE will make a donation of $36,000 to the Sephardic Food Fund, and offer wholesale prices to families in need.
Seasonal Beers this Fall
The month of September marks the end of the hop harvest and the introduction of seasonal releases, including Harvest ales and lagers. These unique beers are created by adding fresh hops, pumpkin and other recently harvested ingredients to a brewer's beer recipe. These field ingredient additions impart rewarding flavors and aromas including citrus, earth, pine and spice from the practice of adding freshly picked whole hops, known as "fresh" hopping.
"The Harvest Ale is the brewery's celebration of the amazing variety of ingredients available," said Julia Herz, spokesperson for the Brewers Association. "When beer lovers think fall, they think Harvest Ales. Fortunately, many restaurants and better beer stores have prioritized stocking these limited releases from small and independent craft brewers."
The popularity of Harvest Ales is so strong that 'Fresh Hop' beer, 'Field Beer', and 'Pumpkin Beer' are all sub-categories in the Great American Beer Festival SM, North America's most prestigious commercial beer competition.
According to Information Resources Inc, fall seasonal craft beers generated the highest case and dollar sales last year. Seasonal beers as a category reached new limits in 2008, with sales up 15.7% over 2007 in U.S. supermarkets.
Through the Web site www.SeasonalBeerandFood.org, the Brewers Association is able to provide information on seasonal releases straight from the brewers who brew them. This site allows consumers to access current and future lists of special release beers in their state complete with detailed descriptions and food pairing suggestions.
Suggested Food Pairings with Fresh Hop Craft Beer:
Smoked meats and foods with strong and spicy ingredients complement the intense hop flavors.
Blue cheese or a sharp and rich American cheese.
Sweet decadent desserts like carrot cake, caramel cheesecake or créme brulée are able to match the intensity of many Fresh Hop craft beers.
Other Fall Seasonal Craft Beers Include:
Oktoberfest- Originally referred to as Marzen meaning March, these are brewed in the spring and aged, and then tapped in the fall. This is an amber lager, classically malt based with good body and complexity with an average of 5% alcohol by volume ratio. In Germany, they are known for being fermented in caves in March and intended for tapping at the end of summer. Food Pairings: Marzen matches the flavors in meat dishes like roasted pork tenderloin and pot roast.
Pumpkin Beers- This style features the best of a very versatile ingredient of the season, pumpkin. Pumpkin beers come in all styles, flavors and strengths and can be ales or lagers. Enjoying your local brewer's interpretation is definitely a worthy way of ringing in the fall. Food Pairings: Depending on the brand it may go well with pork chop, roasted corn and chicken chowder and pumpkin pie.
"The Harvest Ale is the brewery's celebration of the amazing variety of ingredients available," said Julia Herz, spokesperson for the Brewers Association. "When beer lovers think fall, they think Harvest Ales. Fortunately, many restaurants and better beer stores have prioritized stocking these limited releases from small and independent craft brewers."
The popularity of Harvest Ales is so strong that 'Fresh Hop' beer, 'Field Beer', and 'Pumpkin Beer' are all sub-categories in the Great American Beer Festival SM, North America's most prestigious commercial beer competition.
According to Information Resources Inc, fall seasonal craft beers generated the highest case and dollar sales last year. Seasonal beers as a category reached new limits in 2008, with sales up 15.7% over 2007 in U.S. supermarkets.
Through the Web site www.SeasonalBeerandFood.org, the Brewers Association is able to provide information on seasonal releases straight from the brewers who brew them. This site allows consumers to access current and future lists of special release beers in their state complete with detailed descriptions and food pairing suggestions.
Suggested Food Pairings with Fresh Hop Craft Beer:
Smoked meats and foods with strong and spicy ingredients complement the intense hop flavors.
Blue cheese or a sharp and rich American cheese.
Sweet decadent desserts like carrot cake, caramel cheesecake or créme brulée are able to match the intensity of many Fresh Hop craft beers.
Other Fall Seasonal Craft Beers Include:
Oktoberfest- Originally referred to as Marzen meaning March, these are brewed in the spring and aged, and then tapped in the fall. This is an amber lager, classically malt based with good body and complexity with an average of 5% alcohol by volume ratio. In Germany, they are known for being fermented in caves in March and intended for tapping at the end of summer. Food Pairings: Marzen matches the flavors in meat dishes like roasted pork tenderloin and pot roast.
Pumpkin Beers- This style features the best of a very versatile ingredient of the season, pumpkin. Pumpkin beers come in all styles, flavors and strengths and can be ales or lagers. Enjoying your local brewer's interpretation is definitely a worthy way of ringing in the fall. Food Pairings: Depending on the brand it may go well with pork chop, roasted corn and chicken chowder and pumpkin pie.
New Organic Coconut Oil From Navitas Naturals is a Delicious Cholesterol-Free Source of Healthy Saturated Fats
The energy-sustaining and nutritional benefits of coconut oil have been relied upon by people in tropical regions of the world for centuries. In these areas, the harvest of the coconut palm is so important that the tree is known as the “Tree of Life.” Now, Navitas Naturals is introducing to the marketplace in North America an organic coconut oil in its most nutritious form: unrefined, virgin, and low temperature centrifuge-pressed. A delicious and versatile ingredient, Navitas Naturals Virgin Coconut Oil is a healthy replacement for common oils or butters used for cooking and baking.
Coconut oil is a cholesterol-free source of healthy plant-based saturated fats, and it features an abundance of medium chain fatty acids (MFCAs) - most notably lauric acid. Among the many benefits of MFCAs are long-lasting energy, increased metabolic rates, and anti-bacterial, anti-viral, and anti-fungal properties. Centrifuged coconut oil contains virtually no polyunsaturated fat, and it has approximately half of the undesirable mono-unsaturated fats compared to conventional coconut oils.
Navitas Naturals Virgin Coconut Oil is produced amongst the coconut palm farms of tropical Mexico. Fresh coconuts are sustainably harvested and then shelled, chopped, and quickly expeller pressed into a coconut milk, while never reaching over 115 degrees. The milk is then passed through a chilled centrifuge to separate the “skim” coconut milk from the fat, and the amazingly pure coconut oil is the rewarding result. This raw, kosher, gluten-free, vegan, and 100% organic product has only one ingredient – virgin coconut oil. Offered in a 15.5 ounce jar, Navitas Naturals Virgin Coconut Oil has a SRP of $16.79.
Some people may be surprised to find that at temperatures under 75F, Navitas Naturals Virgin Coconut Oil is a pure white ‘spoonable’ solid. It can be easily melted into a clear liquid. This delectable oil has a light tropical fragrance and buttery taste, which enhances both savory and sweet dishes. Because of its stable molecular structure and high smoke point, coconut oil is also among the healthiest choices for heated culinary applications. Coconut oil can be used as a 1:1 replacement for any other oil, butter, or animal fat. Navitas Naturals suggests: using virgin coconut oil in place of olive oil or butter in stir-fries, sauces, and baking; and, adding virgin coconut oil to oatmeal, toast, and smoothies. A recipe for Coconut Breakfast Cakes is below and you can discover more at http://www.navitasnaturals.com/recipes/coconut-recipes.html.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. “We look to the past for inspiration,” says Zach Adelman, founder and President of Navitas Naturals. “Our products come from ancient cultures around the world where they are traditionally used for both culinary and medicinal purposes.” In addition to the new Virgin Coconut Oil, Navitas Naturals offers a wide variety of organic superfoods from around the world including stevia, raw cacao, mesquite, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp, raw cashews. For more information, please visit www.navitasnaturals.com.
Coconut oil is a cholesterol-free source of healthy plant-based saturated fats, and it features an abundance of medium chain fatty acids (MFCAs) - most notably lauric acid. Among the many benefits of MFCAs are long-lasting energy, increased metabolic rates, and anti-bacterial, anti-viral, and anti-fungal properties. Centrifuged coconut oil contains virtually no polyunsaturated fat, and it has approximately half of the undesirable mono-unsaturated fats compared to conventional coconut oils.
Navitas Naturals Virgin Coconut Oil is produced amongst the coconut palm farms of tropical Mexico. Fresh coconuts are sustainably harvested and then shelled, chopped, and quickly expeller pressed into a coconut milk, while never reaching over 115 degrees. The milk is then passed through a chilled centrifuge to separate the “skim” coconut milk from the fat, and the amazingly pure coconut oil is the rewarding result. This raw, kosher, gluten-free, vegan, and 100% organic product has only one ingredient – virgin coconut oil. Offered in a 15.5 ounce jar, Navitas Naturals Virgin Coconut Oil has a SRP of $16.79.
Some people may be surprised to find that at temperatures under 75F, Navitas Naturals Virgin Coconut Oil is a pure white ‘spoonable’ solid. It can be easily melted into a clear liquid. This delectable oil has a light tropical fragrance and buttery taste, which enhances both savory and sweet dishes. Because of its stable molecular structure and high smoke point, coconut oil is also among the healthiest choices for heated culinary applications. Coconut oil can be used as a 1:1 replacement for any other oil, butter, or animal fat. Navitas Naturals suggests: using virgin coconut oil in place of olive oil or butter in stir-fries, sauces, and baking; and, adding virgin coconut oil to oatmeal, toast, and smoothies. A recipe for Coconut Breakfast Cakes is below and you can discover more at http://www.navitasnaturals.com/recipes/coconut-recipes.html.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. “We look to the past for inspiration,” says Zach Adelman, founder and President of Navitas Naturals. “Our products come from ancient cultures around the world where they are traditionally used for both culinary and medicinal purposes.” In addition to the new Virgin Coconut Oil, Navitas Naturals offers a wide variety of organic superfoods from around the world including stevia, raw cacao, mesquite, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp, raw cashews. For more information, please visit www.navitasnaturals.com.
Wednesday, September 2, 2009
JAKKS Girl Gourmet Product Line is SUPER Delicous and Fun for Moms and Kids!
Girl Gourmet Cake Bakery
With the Girl Gourmet Cake Bakery, young bakers can whip up delicious mini 2-tiered fondant cakes that they can customize and decorate! Just add water to one of the delicious cake flavors, stir and pour into the double cavity cake molds, then place into the microwavable safe container and microwave for 30 seconds. No hot ovens involved! Next add water to one of the colorful fondant mixes, stir and roll out onto the non stick mat. Remove the cakes from their molds once they have cooled then cover the cakes with sweet colorful fondant. Finally place the mini masterpiece on the decorating turntable, and create away -- just like Duff does -- using the air powered gel decorator gun! Add candy garnishes included in the set for a beautifully finished 2-tiered mini fondant cake!
Cake Bakery ingredients are gluten and wheat-free, trans-fat free, and are produced in nut-free facility in the U.S. Many children who suffer from Celiac and nut allergies are now able to safely participate in the art of baking.
The Cake Bakery set includes a motorized gel decorator, decorating gel, decorating utensils, 2 delectable cake mixes featuring Chocolate and Vanilla, Red, Blue and Yellow fondants, bowl, spoon, cutters, non-stick pad, candy, tool caddy, and instructions. Ages 8+, Suggested Retail Price: $34.99
Girl Gourmet Sweets
The Girl Gourmet Sweets Candy Jewelry Factory allows little fashionistas to design , bake, wear AND eat scrumptious candy jewelry such as necklaces, bracelets and rings. The set features a small baking oven and a variety of molds to create jewelry charms and sweet gems. Just fill the molds with the candy chips and pellets included in the set and add colorful sprinkles to decorate. Bake the soon-to-be-gems for 12 minutes, mold into the sweet creations and voila…delicious wearable candy jewelry! The Sweets Candy Jewelry Factory includes a safe baking oven, 2 silicon molds, 2 packs of translucent hard candy chips/pellets for melting in strawberry and green apple flavors (approx. 90g.), sprinkles in a variety of shapes, 2 plastic ring bases, 2 clear plastic ring covers, 1 clear plastic locket cover to protect charms, an oven tool for removing molds, and an instruction booklet. Ages 8+, Suggested Retail Price: $29.99
Girl Gourmet Sweets Candy Bead Studio
With the Girl Gourmet Sweets Candy Bead Studio girls can create trendy necklaces and bracelets with candy beads and pendants strung on licorice rope, then use the edible ink to stamp, draw cool designs or write trendy sayings. Makes 24 uniquely edible necklaces & bracelets! The Sweets Candy Bead Studio includes a vacuum-molded beading compartment and bead guide, candy stamps, frosting glue tube, edible-ink markers, candy beads, candy pendants, candy rings, sprinkles, gummies, and an instruction booklet. Ages 8+, Suggested Retail Price: $19.99
The Girl Gourmet Cake Bakery and Sweets product lines are available at retailers nationwide. For more information on the entire Girl Gourmet product line, please visit www.mygirlgourmet.com or www.jakks.com
With the Girl Gourmet Cake Bakery, young bakers can whip up delicious mini 2-tiered fondant cakes that they can customize and decorate! Just add water to one of the delicious cake flavors, stir and pour into the double cavity cake molds, then place into the microwavable safe container and microwave for 30 seconds. No hot ovens involved! Next add water to one of the colorful fondant mixes, stir and roll out onto the non stick mat. Remove the cakes from their molds once they have cooled then cover the cakes with sweet colorful fondant. Finally place the mini masterpiece on the decorating turntable, and create away -- just like Duff does -- using the air powered gel decorator gun! Add candy garnishes included in the set for a beautifully finished 2-tiered mini fondant cake!
Cake Bakery ingredients are gluten and wheat-free, trans-fat free, and are produced in nut-free facility in the U.S. Many children who suffer from Celiac and nut allergies are now able to safely participate in the art of baking.
The Cake Bakery set includes a motorized gel decorator, decorating gel, decorating utensils, 2 delectable cake mixes featuring Chocolate and Vanilla, Red, Blue and Yellow fondants, bowl, spoon, cutters, non-stick pad, candy, tool caddy, and instructions. Ages 8+, Suggested Retail Price: $34.99
Girl Gourmet Sweets
The Girl Gourmet Sweets Candy Jewelry Factory allows little fashionistas to design , bake, wear AND eat scrumptious candy jewelry such as necklaces, bracelets and rings. The set features a small baking oven and a variety of molds to create jewelry charms and sweet gems. Just fill the molds with the candy chips and pellets included in the set and add colorful sprinkles to decorate. Bake the soon-to-be-gems for 12 minutes, mold into the sweet creations and voila…delicious wearable candy jewelry! The Sweets Candy Jewelry Factory includes a safe baking oven, 2 silicon molds, 2 packs of translucent hard candy chips/pellets for melting in strawberry and green apple flavors (approx. 90g.), sprinkles in a variety of shapes, 2 plastic ring bases, 2 clear plastic ring covers, 1 clear plastic locket cover to protect charms, an oven tool for removing molds, and an instruction booklet. Ages 8+, Suggested Retail Price: $29.99
Girl Gourmet Sweets Candy Bead Studio
With the Girl Gourmet Sweets Candy Bead Studio girls can create trendy necklaces and bracelets with candy beads and pendants strung on licorice rope, then use the edible ink to stamp, draw cool designs or write trendy sayings. Makes 24 uniquely edible necklaces & bracelets! The Sweets Candy Bead Studio includes a vacuum-molded beading compartment and bead guide, candy stamps, frosting glue tube, edible-ink markers, candy beads, candy pendants, candy rings, sprinkles, gummies, and an instruction booklet. Ages 8+, Suggested Retail Price: $19.99
The Girl Gourmet Cake Bakery and Sweets product lines are available at retailers nationwide. For more information on the entire Girl Gourmet product line, please visit www.mygirlgourmet.com or www.jakks.com
Help protect children's health
Soggy tater tots. Mystery meat. Fast-food pizza and refined sugar.
This is the reality of our children's school lunches and it is time for some serious change.
On September 7th, people in all 50 states are coming together at nearly 300 "Eat-ins" to show their support for real food in schools. With the National Day of Action just five days away, we critically need your gift today to help grow our movement and force our legislators to take notice.
And here's the best part: during the month of September only, your donation of any amount will make you a member of Slow Food USA.
Here's why we need your support right now. Slow Food USA is working to directly impact national and local food policies. From the Child Nutrition Reauthorization Act to the Farm Bill, we will be building alliances, bringing in key industry experts and heading to Washington to demand change.
Our National Day of Action marks the beginning of these efforts. Your gift today will allow us to take immediate action in the days following September 7. With your help, we can turn the power generated by thousands of people attending hundreds of Eat-ins into a movement that makes real impact on America's food policy. Will you help us grow the movement by becoming a member today?
Membership normally starts at $60, but from now until September 30th, your gift of any amount makes you a part of this movement. Give more if you can and less if you can't. The point is - we want you with us.
Our kids deserve more than mystery meat and our communities need access to fresh, real food. Your support today will help make that happen.
Thanks for your support and we look forward to your involvement!
Josh Viertel
President, Slow Food USA
This is the reality of our children's school lunches and it is time for some serious change.
On September 7th, people in all 50 states are coming together at nearly 300 "Eat-ins" to show their support for real food in schools. With the National Day of Action just five days away, we critically need your gift today to help grow our movement and force our legislators to take notice.
And here's the best part: during the month of September only, your donation of any amount will make you a member of Slow Food USA.
Here's why we need your support right now. Slow Food USA is working to directly impact national and local food policies. From the Child Nutrition Reauthorization Act to the Farm Bill, we will be building alliances, bringing in key industry experts and heading to Washington to demand change.
Our National Day of Action marks the beginning of these efforts. Your gift today will allow us to take immediate action in the days following September 7. With your help, we can turn the power generated by thousands of people attending hundreds of Eat-ins into a movement that makes real impact on America's food policy. Will you help us grow the movement by becoming a member today?
Membership normally starts at $60, but from now until September 30th, your gift of any amount makes you a part of this movement. Give more if you can and less if you can't. The point is - we want you with us.
Our kids deserve more than mystery meat and our communities need access to fresh, real food. Your support today will help make that happen.
Thanks for your support and we look forward to your involvement!
Josh Viertel
President, Slow Food USA
James Beard Award-Winning Chefs Join Festival
The 6th Annual San Diego Bay Wine & Food Festival (November 18-22) announced today the involvement of chefs Paul Bartolotta and Alessandro Stratta within the Festival's lineup of participating culinary talent. The James Beard Foundation award-winning chefs from Wynn Las Vegas will each host their own cooking class, giving the Festival's attendees a chance to learn from two of the country's most outstanding chefs, said Michelle Metter, co-producer of the Festival.
"We are ecstatic to have two of the culinary community's top chefs share their passion and love for food at our 6th Annual Festival," added Metter. "They each bring their own signature styles mixed with unparalleled culinary knowledge to the line up of cooking classes offered this year. These nationally acclaimed chefs offer our guests a one of a kind experience that is not to be missed."
Two-time James Beard award winner, Paul Bartolotta is the chef of the AAA Four Diamond award-winning BARTOLOTTA Ristorante di Mare at Wynn Las Vegas. He will showcase his devotion to the Italian seaside with his aptly-titled demonstration Seafood, Vegetables, and Olive Oil: Their Impact on the Mediterranean Diet and Specifically Italian Coastal Cuisine. Chef Bartolotta will prepare a menu that focuses on the coastal regional specialties of Italy, emphasizing the use of the freshest seafood and homemade pastas while crafting specialty dishes from the menu below:
Brodeto di Vongole e Porri (Tiny Clams in a White Wine Broth with Leeks)
Shrimp and Cannellini Beans (Warm Shrimp with Cannellini Beans)
Riccola con Raddicchio e Salsa d'Acchiuge (Grilled Amberjack with Wilted Radicchio and Anchovy Sauce)
Insalata di Piovra (Salad with Octopus)
Triglia alla Ponentina (Red Mullet with Capers, Ligurian Taggiasche Olives, Tomato, Roasted Bell Peppers)
Chef Bartolotta hosts his class on November 20, 2009 at the Macy's School of Cooking.
Time: 3 p.m. - 4:30 p.m.
Price: $75 per ticket. This is a limited seating engagement.
Alessandro Stratta, chef of the two-star Michelin rated ALEX and STRATTA at Wynn Las Vegas, will showcase his passion and knowledge of traditional Italian cuisine in an ingredient-focused Italian comfort food cooking class entitled Making Fresh Pasta. The James Beard award-winning chef will take attendees on an epicurean adventure with his use of the freshest ingredients and traditional Italian pasta-making techniques. Chef Stratta will prepare the following signature pasta dishes:
Green and Black Fettuccine with Maine Lobster
Robiola Agnolotti with Wild Mushrooms and Chives
Ricotta and Spinach Cannelloni with Tomato Sauce
Chef Stratta hosts his class on November 20, 2009 at the San Diego Wine & Culinary Center.
Time: 2:30 p.m. - 4 p.m.
Price: $75 per ticket. This is a limited seating engagement.
For more information or to purchase tickets, please visit www.worldofwineevents.com. A complete schedule and line up of all events for the 6th Annual San Diego Bay Wine & Food Festival can be found by visiting the Web site or by calling 619-342-7337.
SAN DIEGO BAY WINE & FOOD FESTIVAL
The 6th Annual San Diego Bay Wine & Food Festival is an international showcase of the world's premier wine and spirits producers, celebrity chefs and culinary personalities, and gourmet foods. Held November 18-22, 2009, the event benefits the American Institute of Wine & Food culinary arts scholarship program. Over 800 wines, 70 of San Diego's top fine dining restaurants and 30 gourmet food companies and exhibitors will participate in the 2009 Festival. For more information about the event schedule visit www.worldofwineevents.com.
"We are ecstatic to have two of the culinary community's top chefs share their passion and love for food at our 6th Annual Festival," added Metter. "They each bring their own signature styles mixed with unparalleled culinary knowledge to the line up of cooking classes offered this year. These nationally acclaimed chefs offer our guests a one of a kind experience that is not to be missed."
Two-time James Beard award winner, Paul Bartolotta is the chef of the AAA Four Diamond award-winning BARTOLOTTA Ristorante di Mare at Wynn Las Vegas. He will showcase his devotion to the Italian seaside with his aptly-titled demonstration Seafood, Vegetables, and Olive Oil: Their Impact on the Mediterranean Diet and Specifically Italian Coastal Cuisine. Chef Bartolotta will prepare a menu that focuses on the coastal regional specialties of Italy, emphasizing the use of the freshest seafood and homemade pastas while crafting specialty dishes from the menu below:
Brodeto di Vongole e Porri (Tiny Clams in a White Wine Broth with Leeks)
Shrimp and Cannellini Beans (Warm Shrimp with Cannellini Beans)
Riccola con Raddicchio e Salsa d'Acchiuge (Grilled Amberjack with Wilted Radicchio and Anchovy Sauce)
Insalata di Piovra (Salad with Octopus)
Triglia alla Ponentina (Red Mullet with Capers, Ligurian Taggiasche Olives, Tomato, Roasted Bell Peppers)
Chef Bartolotta hosts his class on November 20, 2009 at the Macy's School of Cooking.
Time: 3 p.m. - 4:30 p.m.
Price: $75 per ticket. This is a limited seating engagement.
Alessandro Stratta, chef of the two-star Michelin rated ALEX and STRATTA at Wynn Las Vegas, will showcase his passion and knowledge of traditional Italian cuisine in an ingredient-focused Italian comfort food cooking class entitled Making Fresh Pasta. The James Beard award-winning chef will take attendees on an epicurean adventure with his use of the freshest ingredients and traditional Italian pasta-making techniques. Chef Stratta will prepare the following signature pasta dishes:
Green and Black Fettuccine with Maine Lobster
Robiola Agnolotti with Wild Mushrooms and Chives
Ricotta and Spinach Cannelloni with Tomato Sauce
Chef Stratta hosts his class on November 20, 2009 at the San Diego Wine & Culinary Center.
Time: 2:30 p.m. - 4 p.m.
Price: $75 per ticket. This is a limited seating engagement.
For more information or to purchase tickets, please visit www.worldofwineevents.com. A complete schedule and line up of all events for the 6th Annual San Diego Bay Wine & Food Festival can be found by visiting the Web site or by calling 619-342-7337.
SAN DIEGO BAY WINE & FOOD FESTIVAL
The 6th Annual San Diego Bay Wine & Food Festival is an international showcase of the world's premier wine and spirits producers, celebrity chefs and culinary personalities, and gourmet foods. Held November 18-22, 2009, the event benefits the American Institute of Wine & Food culinary arts scholarship program. Over 800 wines, 70 of San Diego's top fine dining restaurants and 30 gourmet food companies and exhibitors will participate in the 2009 Festival. For more information about the event schedule visit www.worldofwineevents.com.
Exquisite Gift Idea- Limited Edition Aged Tequila in Baccarat
Grand Reserve is housed in hand-blown Baccarat crystal, the only tequila bottle that has ever been designed and produced by Baccarat. These exquisite one of a kind bottles are made in France and are individually numbered by hand, and only 1000 were created. The exclusivity of the Baccarat tequila bottle is unrivaled. Each bottle is embraced in an ebonized hardwood box and is paired with a sterling silver lock, key, and necklace. Grand Reserve is making waves with tequila connoisseurs everywhere. Dos Lunas Grand Reserve retails for $2500 and is sold only through select retailers, and by special order.
Dos Lunas Grand Reserve is tequila unlike any you’ve ever tasted. This extra-Añejo tequila is aged for ten years in Spanish sherry oak casks (in Guadalajara, Mexico), making it the oldest commercially available tequila on the market. This 100% blue agave tequila is completely all-natural, free from all chemicals, enzymes or additives. The beautiful amber color is slightly darker than other extra- Añejo tequilas because it rests in a single cask for over a decade. The combination of 100% blue agave and the sherry oak barrels is what makes this a one of a kind spirit.
This tequila is not one to shoot, but to sip, and belongs in a snifter Savoring each drop is what allows each flavor to come alive. The truly delicate aroma and taste easily rivals the sophistication and refinement of a fine cognac. It is a luxury to experience the time, quality and taste that goes into each bottle.
Dos Lunas Grand Reserve is tequila unlike any you’ve ever tasted. This extra-Añejo tequila is aged for ten years in Spanish sherry oak casks (in Guadalajara, Mexico), making it the oldest commercially available tequila on the market. This 100% blue agave tequila is completely all-natural, free from all chemicals, enzymes or additives. The beautiful amber color is slightly darker than other extra- Añejo tequilas because it rests in a single cask for over a decade. The combination of 100% blue agave and the sherry oak barrels is what makes this a one of a kind spirit.
This tequila is not one to shoot, but to sip, and belongs in a snifter Savoring each drop is what allows each flavor to come alive. The truly delicate aroma and taste easily rivals the sophistication and refinement of a fine cognac. It is a luxury to experience the time, quality and taste that goes into each bottle.
Tuesday, September 1, 2009
Puckett's Grocery & Restaurant Announces New Website Design
Puckett's Grocery & Restaurant, based in historic downtown Franklin, Tennessee recently launched its new website www.puckettsgrocery.com with a dynamic, new look.
With eye-catching images of Puckett's unique menu items, the new site introduces visitors to the diverse food and entertainment that Puckett's offers as well as new menu items, "stimulas package" specials, and opportunities for customers to receive updates about upcoming events. The Puckett's Store is in the works with specialized food and products from the famous country restaurant.
"We are very excited about our new website and the direction it is leading us in. From the accessibility of our live music events, to the mouthwatering pictures, to the interaction with our social medias, the people at Spring Sprang and food photographer Kyle Dreier captured perfectly the image and essence of Puckett's. Our Twitter even feeds directly onto the website's "chalkboard." We believe this a big step for us as we prepare for future projects," says Puckett's owner, Andy Marshall.
Web design company Spring Sprang Studio also created a "Making of the Puckett's Website" video to give viewers an inside look at what went on behind the scenes during the design process. The video can be viewed HERE.
Other enhancements to the web site include:
* Improved Navigation - Web pages work in intuitive and consistent ways, making it easier for visitors to find what they are looking for and know where they are within the web site.
* Improved Look and Feel - Enhanced graphics, mouthwatering images, and the new page layouts provide visitors with an improved user experience.
* New Features - New features on the web site include screensaver downloads, a press center for media, extensive menu options, news and a calendar of upcoming music events.
Spring Sprang Studio's John Trauscht comments, "We felt that an overhaul of the site should include bringing to life the essence of what a meal at Puckett's is all about. We wanted to take what Puckett's offers its customers experientially... a relaxing family atmosphere in a classic grocery style environment with especially delicious food... and incorporate that heavily into the design. We are very pleased with the end result and hope that visitors will enjoy the site as much as we enjoyed creating it."
ABOUT PUCKETT'S GROCERY & RESTAURANT
Founded by the Puckett family in the 1950s, Puckett's began as a country store serving several communities in Williamson County, Tennessee. From fresh groceries and a good southern meal, to a tank of gas and a place to catch up with friends, Puckett's became a staple in the Leiper's Fork community.
Since then, Puckett's Grocery & Restaurant has become more than just a place to enjoy a good meal - it's a popular destination for locals and tourists alike. With mismatched tables and chairs and an eclectic clientele of farmers, songwriters, and country music stars, it's a restaurant serving up a dining experience unlike any other.
In December 2005, Puckett's expanded to Historic Downtown Franklin. With bustling, historic, small-town charm, the restaurant was tailored as a restaurant and live music venue. Several years and many accolades later, people just can't seem to get enough of Puckett's. Puckett's Grocery & Restaurant in downtown Franklin is open 7 days a week offering a traditional mix of American foods of the area.
With eye-catching images of Puckett's unique menu items, the new site introduces visitors to the diverse food and entertainment that Puckett's offers as well as new menu items, "stimulas package" specials, and opportunities for customers to receive updates about upcoming events. The Puckett's Store is in the works with specialized food and products from the famous country restaurant.
"We are very excited about our new website and the direction it is leading us in. From the accessibility of our live music events, to the mouthwatering pictures, to the interaction with our social medias, the people at Spring Sprang and food photographer Kyle Dreier captured perfectly the image and essence of Puckett's. Our Twitter even feeds directly onto the website's "chalkboard." We believe this a big step for us as we prepare for future projects," says Puckett's owner, Andy Marshall.
Web design company Spring Sprang Studio also created a "Making of the Puckett's Website" video to give viewers an inside look at what went on behind the scenes during the design process. The video can be viewed HERE.
Other enhancements to the web site include:
* Improved Navigation - Web pages work in intuitive and consistent ways, making it easier for visitors to find what they are looking for and know where they are within the web site.
* Improved Look and Feel - Enhanced graphics, mouthwatering images, and the new page layouts provide visitors with an improved user experience.
* New Features - New features on the web site include screensaver downloads, a press center for media, extensive menu options, news and a calendar of upcoming music events.
Spring Sprang Studio's John Trauscht comments, "We felt that an overhaul of the site should include bringing to life the essence of what a meal at Puckett's is all about. We wanted to take what Puckett's offers its customers experientially... a relaxing family atmosphere in a classic grocery style environment with especially delicious food... and incorporate that heavily into the design. We are very pleased with the end result and hope that visitors will enjoy the site as much as we enjoyed creating it."
ABOUT PUCKETT'S GROCERY & RESTAURANT
Founded by the Puckett family in the 1950s, Puckett's began as a country store serving several communities in Williamson County, Tennessee. From fresh groceries and a good southern meal, to a tank of gas and a place to catch up with friends, Puckett's became a staple in the Leiper's Fork community.
Since then, Puckett's Grocery & Restaurant has become more than just a place to enjoy a good meal - it's a popular destination for locals and tourists alike. With mismatched tables and chairs and an eclectic clientele of farmers, songwriters, and country music stars, it's a restaurant serving up a dining experience unlike any other.
In December 2005, Puckett's expanded to Historic Downtown Franklin. With bustling, historic, small-town charm, the restaurant was tailored as a restaurant and live music venue. Several years and many accolades later, people just can't seem to get enough of Puckett's. Puckett's Grocery & Restaurant in downtown Franklin is open 7 days a week offering a traditional mix of American foods of the area.
Sprinkles Cupcakes BFF Contest on Facebook
Sprinkles, the world’s first cupcake bakery, is excited to announce the Sprinkles BFF (“best friends forever”) Contest. A leader in utilizing social networking to market directly to consumers, Sprinkles is hoping to grow its Facebook fan base to over 100,000 members by launching one of the first national contests of its kind. One lucky fan of the first 100,000 will receive an all-expense paid trip for two to visit the original Sprinkles bakery in Beverly Hills.
Upon arrival in Beverly Hills, Sprinkles’ BFF will dine with Sprinkles Founder Candace Nelson and receive a personal tour of the original bakery. Sprinkles’ BFF will stay at the Beverly Wilshire, a Four Seasons Hotel, and enjoy free cupcakes each day, including a 4MYBFF message box which has yet to be released in stores. Sprinkles’ BFF will end their trip with 12 cupcake mixes —including Spice mix which will debut in Fall 2009 -- and a Sprinkles Cupcake Tray so Sprinkles can be a part of every celebration back home just like a BFF should!
The prize includes roundtrip airfare for two within the continental United States, hotel accommodations at the Beverly Wilshire for two nights and a $500 gift card to cover meals, transportation and even a little shopping in the heart of 90210.
To enter, simply become a fan of Sprinkles http://www.facebook.com/sprinkles and get the chance for an exclusive behind-the-scenes look at what made Sprinkles the phenomenon it is today.
# # #
Since opening the world’s first cupcake bakery in Beverly Hills, Sprinkles Cupcakes has inspired long lines of devoted Hollywood stars and serious epicureans alike. Baked fresh in small batches throughout the day, Sprinkles Cupcakes are handcrafted from the finest ingredients and contain no preservatives, trans fats or artificial flavors. Sprinkles has locations in Beverly Hills, Newport Beach and Palo Alto, CA, Dallas, TX, Scottsdale, AZ, as well as a traveling Sprinklesmobile. Sprinkles sells its cupcake mixes at over 250 Williams-Sonoma stores throughout the US and Canada.
Sprinkles has successfully employed multiple forms of social media, including Facebook and Twitter, to grow their dedicated fanbase and keep them up to date on seasonal flavors, holiday specials and the growth of the Sprinkles brand overall. This outreach has been instrumental in solidifying Sprinkles as a leader in the evolution of modern media by making the brand, team and product accessible to customers and the curious nationwide. For additional information and a list of future locations, please visit www.sprinkles.com.
Upon arrival in Beverly Hills, Sprinkles’ BFF will dine with Sprinkles Founder Candace Nelson and receive a personal tour of the original bakery. Sprinkles’ BFF will stay at the Beverly Wilshire, a Four Seasons Hotel, and enjoy free cupcakes each day, including a 4MYBFF message box which has yet to be released in stores. Sprinkles’ BFF will end their trip with 12 cupcake mixes —including Spice mix which will debut in Fall 2009 -- and a Sprinkles Cupcake Tray so Sprinkles can be a part of every celebration back home just like a BFF should!
The prize includes roundtrip airfare for two within the continental United States, hotel accommodations at the Beverly Wilshire for two nights and a $500 gift card to cover meals, transportation and even a little shopping in the heart of 90210.
To enter, simply become a fan of Sprinkles http://www.facebook.com/sprinkles and get the chance for an exclusive behind-the-scenes look at what made Sprinkles the phenomenon it is today.
# # #
Since opening the world’s first cupcake bakery in Beverly Hills, Sprinkles Cupcakes has inspired long lines of devoted Hollywood stars and serious epicureans alike. Baked fresh in small batches throughout the day, Sprinkles Cupcakes are handcrafted from the finest ingredients and contain no preservatives, trans fats or artificial flavors. Sprinkles has locations in Beverly Hills, Newport Beach and Palo Alto, CA, Dallas, TX, Scottsdale, AZ, as well as a traveling Sprinklesmobile. Sprinkles sells its cupcake mixes at over 250 Williams-Sonoma stores throughout the US and Canada.
Sprinkles has successfully employed multiple forms of social media, including Facebook and Twitter, to grow their dedicated fanbase and keep them up to date on seasonal flavors, holiday specials and the growth of the Sprinkles brand overall. This outreach has been instrumental in solidifying Sprinkles as a leader in the evolution of modern media by making the brand, team and product accessible to customers and the curious nationwide. For additional information and a list of future locations, please visit www.sprinkles.com.
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