This Easter, why stick to the same boring ham recipe you’ve used year after year? Instead, shake things up and take a mouth-watering tour of the wonderful world of ham in Bruce Weinstein and Mark Scarbrough’s Ham: An Obsession with the Hindquarter (Stewart, Tabori & Chang; March 2010; $29.95 US / $38.95 CAN; ISBN 978-1-58479-832-3). Weinstein and Scarbrough leave no part of the world unexplored, featuring ham recipes from the Philippines to Spain, the Caribbean to the American South, and even their own home corner of rural Connecticut (where they buy and help raise a hog of their own). Gifted storytellers and talented cooks, the pair offers hilarious stories as they pig out on a hundred delicious recipes.
This luscious volume covers four types of ham: Fresh Ham, including recipes for a Ham Tagine and Steamed Ham Buns; Dry-Cured Ham in the Old World, with recipes for Chilled Honeydew Soup with Frizzled Ham and Prosciutto-Wrapped Meatloaf in a Vinegary Tomato Sauce, as well as a menu for a European ham party; Dry-Cured Ham in the New World, offering Jerk-Style Country Ham and Pineapple Tamales and a Glazed and Roasted Country Ham; and Wet-Cured Ham, featuring an Iberian-Inspired Frittata and an over-the top Mac and Ham and Cheese.
With incredible photography; invaluable information about buying, preparing, and serving ham; and dozens of globe-trotting recipes, Ham: An Obsession with the Hindquarter is the only guide you’ll ever need to this luscious, versatile delicacy.
About the Authors:
Bruce Weinstein and Mark Scarbrough are the authors of the bestselling Ultimate cookbook series, fronted by The Ultimate Ice Cream Book, with over 250,000 copies in print. They published two new titles 2009: Pizza: Grill It, Bake It, Love It (Morrow) and Cooking Know-How (Wiley). Frequent contributors to national publications including Eating Well, Cooking Light, the Washington Post, and weightwatchers.com, they also appear regularly on the Today show and Good Morning America. Weinstein and Scarbrough live in northwestern Connecticut.
Ham: An Obsession with the Hindquarter
By Bruce Weinstein and Mark Scarbrough
Stewart, Tabori & Chang / March 2010
$29.95 U.S / $38.95 CAN; ISBN 978-1-58479-832-3
25 full-color photographs / 100 recipes / 224 pages; 7½ x 9¼ / Hardcover
From HAM: An Obsession with the Hindquarter
Shirred Eggs in Prosciutto Crudo Cups
Makes 6 servings
¼ cup heavy or whipping cream
2 tablespoons minced chives or the
green part of a scallion
2 tablespoons minced rosemary leaves
Unsalted butter for greasing the muffin tin
12 paper-thin prosciutto crudo slices
6 large eggs, at room temperature
½ teaspoon freshly ground black
pepper
1. Warm the cream, minced chives, and the rosemary in a small saucepan over medium heat just until little bubbles ring the inside of the pan, 3 or 4 minutes. Cover and set aside off the heat for 30 minutes to steep.
2. Meanwhile, set the rack in the middle of the oven and heat the oven up to 350°F. Lightly butter 6 indentations in a standard muffin tin, or six 1/2-cup oven-safe ramekins.
3. Line each indentation or ramekin with 2 prosciutto crudo slices, crimping and overlapping them to create the outline of the indentation as well as a little lip on each. If necessary, tear the strips so they fill the indentations without any gaps or holes.
4. Set the tin in the oven or the ramekins on a baking sheet and then in the oven. In either case, bake until the prosciutto begins to get crisp at its edges, about 15 minutes.
5. Transfer the very hot muffin tin or the tray with the ramekins to a wire rack and divide the cream mixture among the indentations, a scant tablespoon in each cup.
6. Crack an egg into each indentation, then top each egg with pepper.Set the tin or tray with its ramekins back into the oven and bake just until the eggs are set, about 8 minutes for a softer yolk and 12 minutes for a more set yolk.
Tuesday, February 16, 2010
Sweet Local Story
For 25 years, Cincinnati resident Donna Phelps would bake up her "secret-recipe" cookies for her daughter’s Soccor games, school functions, and birthday parties. She would also faithfully bring them down to the local Findlay Farmer’s Market. Her first time there, she sold 180 cookies in an hour and a half. Wherever she brought them, Donna heard the same reaction – “You should sell these cookies or open up a shop!” She dreamed of opening up a bake shop one day. But with five children - how would she ever have the time or finances?
After all her kids were out of college, Donna took a leap of faith in a down economy and pursued her dream. She opened her first store, Donna’s Gourmet Cookies, in October of 2008 in Cincinnati. She runs the store now with her daugther, Leah, who decided to help her mom although she graduated with a degree in English.
And this local gem has already shown a profit!
Donna's Gourmet Cookies was voted “Best Chocolate Chip Cookie” in 2008 by Cincinnati Magazine. Their specialty cookie menu offers a mouth-watering selection including: Mint Chocolate, Chocolate Chip Dipped In Ganache, Peanut Butter Cup, and Macadamia White Chocolate. Now, Donna also offers delicious cupcakes, brownies, granola bars, and more. ALL of which are made by hand, daily from scratch, using only the finest natural ingredients: no preservatives or artificial flavors. They even ship nationwide.
Donna has said she couldn’t go through her life thinking “I should have done this.”
To learn more go to: www.DonnasGourmetCookies.com
After all her kids were out of college, Donna took a leap of faith in a down economy and pursued her dream. She opened her first store, Donna’s Gourmet Cookies, in October of 2008 in Cincinnati. She runs the store now with her daugther, Leah, who decided to help her mom although she graduated with a degree in English.
And this local gem has already shown a profit!
Donna's Gourmet Cookies was voted “Best Chocolate Chip Cookie” in 2008 by Cincinnati Magazine. Their specialty cookie menu offers a mouth-watering selection including: Mint Chocolate, Chocolate Chip Dipped In Ganache, Peanut Butter Cup, and Macadamia White Chocolate. Now, Donna also offers delicious cupcakes, brownies, granola bars, and more. ALL of which are made by hand, daily from scratch, using only the finest natural ingredients: no preservatives or artificial flavors. They even ship nationwide.
Donna has said she couldn’t go through her life thinking “I should have done this.”
To learn more go to: www.DonnasGourmetCookies.com
Innovations in Baking Seminar & Reception - Chicago
Innovations in Baking Seminar & Reception
In conjunction with the American Society of Baking on
The Vitamin D Solution: an Opportunity for the Baking Industry
Saturday, February 27, 2010, from 1:30 p.m. to 5:00 p.m.
Denver Room, 5th Floor
Chicago Marriott Downtown
540 North Michigan Avenue Chicago, IL 60611
The Innovations Seminar is pleased to announce that our Guest Speaker this year is Dr. Michael Holick, the leading expert on vitamin D, who has studied vitamin D for over 30 years. Through his research, we know that every human cell type has a receptor for vitamin D. Our bodies’ need for this vitamin goes much further than just bone health. Increasing vitamin D intake can treat, prevent, and even reverse a number of common ailments from high blood pressure to back pain; lessen the symptoms of chronic conditions such as diabetes and arthritis; and prevent infectious diseases, including H1N1.
Michael F Holick, PhD, MD, is the director of the General Clinical Research Unit and professor of medicine, physiology, and biophysics at Boston Medical Center. He has been quoted in The New Your Times, Newsweek, Men's Health, AARP, and Scientific American.
Wendy Dahl, PhD, is an Assistant Professor at the University of Florida Her research has focused on issues of nutrient fortification, particularly the diets of vulnerable populations such as the elderly. Dr. Dahl will present on the potential of bread as a widespread food source of vitamin D in North America.
A special ending to part one of the seminar will be a round table discussion
Part 1: The Vitamin D Solution
1:30 pm – 1:40 pm Welcome and Introductions
Gary Edwards, President, Lallemand/American Yeast
1:45 pm – 2:50 pm The Vitamin D Solution
Dr. Michael Holick, Director, General Clinical Research Unit, Boston Medical Center
2:55 pm – 3:25 pm Baked Goods: A Good Source of Vitamin D
Dr. Wendy Dahl, Assistant Professor, University of Florida
3:30 pm – 4:00 pm Round Table Discussion
Dr. Dennis T. Gordon, Professor Emeritus North Dakota State University
Participants: Dr. Michael Holick and Dr. Wendy Dahl
Part 2: North American Baking Industry Update
4:05 pm – 4:30 pm Product Trends
Jennifer Barnett Fox, Senior Associate Editor, Baking & Snack Magazine
4:35 pm – 5:00 pm Ingredient Developments
Jan van Eijk, Ph.D., Research Director, and Thomas Serouart, Development Manager, Lallemand Baking Solutions
5:00 pm Reception
Drinks and hors d'oeuvres
Space is limited to 106 attendees. Register Here
Registration deadline is February 23, 2010.
For more information please call 901-353-3480 or email baking@lallemand.com
To learn more about Vitamin D visit our new website www.lallemand.com/VitaminD
In conjunction with the American Society of Baking on
The Vitamin D Solution: an Opportunity for the Baking Industry
Saturday, February 27, 2010, from 1:30 p.m. to 5:00 p.m.
Denver Room, 5th Floor
Chicago Marriott Downtown
540 North Michigan Avenue Chicago, IL 60611
The Innovations Seminar is pleased to announce that our Guest Speaker this year is Dr. Michael Holick, the leading expert on vitamin D, who has studied vitamin D for over 30 years. Through his research, we know that every human cell type has a receptor for vitamin D. Our bodies’ need for this vitamin goes much further than just bone health. Increasing vitamin D intake can treat, prevent, and even reverse a number of common ailments from high blood pressure to back pain; lessen the symptoms of chronic conditions such as diabetes and arthritis; and prevent infectious diseases, including H1N1.
Michael F Holick, PhD, MD, is the director of the General Clinical Research Unit and professor of medicine, physiology, and biophysics at Boston Medical Center. He has been quoted in The New Your Times, Newsweek, Men's Health, AARP, and Scientific American.
Wendy Dahl, PhD, is an Assistant Professor at the University of Florida Her research has focused on issues of nutrient fortification, particularly the diets of vulnerable populations such as the elderly. Dr. Dahl will present on the potential of bread as a widespread food source of vitamin D in North America.
A special ending to part one of the seminar will be a round table discussion
Part 1: The Vitamin D Solution
1:30 pm – 1:40 pm Welcome and Introductions
Gary Edwards, President, Lallemand/American Yeast
1:45 pm – 2:50 pm The Vitamin D Solution
Dr. Michael Holick, Director, General Clinical Research Unit, Boston Medical Center
2:55 pm – 3:25 pm Baked Goods: A Good Source of Vitamin D
Dr. Wendy Dahl, Assistant Professor, University of Florida
3:30 pm – 4:00 pm Round Table Discussion
Dr. Dennis T. Gordon, Professor Emeritus North Dakota State University
Participants: Dr. Michael Holick and Dr. Wendy Dahl
Part 2: North American Baking Industry Update
4:05 pm – 4:30 pm Product Trends
Jennifer Barnett Fox, Senior Associate Editor, Baking & Snack Magazine
4:35 pm – 5:00 pm Ingredient Developments
Jan van Eijk, Ph.D., Research Director, and Thomas Serouart, Development Manager, Lallemand Baking Solutions
5:00 pm Reception
Drinks and hors d'oeuvres
Space is limited to 106 attendees. Register Here
Registration deadline is February 23, 2010.
For more information please call 901-353-3480 or email baking@lallemand.com
To learn more about Vitamin D visit our new website www.lallemand.com/VitaminD
The Jeff Alt Appalachian Trail Show in Cincinnati Feb 25
Overeat and Lose Weight! Grab your ice cream and pizza and let’s go.
Jeff Alt presents an Appalachian Trail Show with personal narration, slides, and music, based on his new third edition of A Walk for Sunshine and DVD, Thursday, February 25, 7:30pm, at Benchmark Outfitters in Blue Ash (9525 Kenwood Road Cincinnati, OH (513) 791-9453). FREE and open to the public.
How do you lose 30 pounds in five months while eating enormous portions of food? Jeff Alt, author of A Walk for Sunshine did. His method: Strap on a fifty pound backpack and walk the entire Appalachian Trail. You will burn 4-6,000 calories a day; the equivalence of running two marathons per day. Your appetite will triple in size causing some hilarious food binges and you will still lose all the weight you want.
Does walking the entire Appalachian Trail as a diet plan seem extreme? Not when you consider that the number one most popular New Year’s resolution is to lose weight and the fact that most diet plans fail Completing an Appalachian Trail journey has a better success rate than most diet plans.
Interview Jeff Alt and he can share entertaining food stories from the trail such as:
· His trail fantasies about food while walking in the woods—the tree branch looked like New York Strip…the dirt kicked in with the snow looked like Oreo Cookie Ice cream.
· How he would seek out all you can eat buffets in towns along the trail. Hikers refer to these as hog troughs.
· How he ate a large pizza as a snack; a dozen donuts before breakfast, a half gallon of ice-cream at the half-way point of his journey and more.
Follow this link to view some of Alt’s TV interviews: http://media.jeffalt.com/
"Some of the most engaging stories in Alt's book are about eating while on the trail....When his future wife met him along the trail, instead of the opportunity to be more romantic with Beth, he found himself staring at the chicken on her plate... " –Sylvia Carter, Newsday, NY
Alt shares many entertaining and inspiring stories in A Walk For Sunshine: A 2,160-mile expedition for charity on the Appalachian Trail (© 9/09; www.jeffalt.com; $15.95 paperback; ISBN: 978-0-9679482-3-2; Dreams Shared Publications, printed on recycled paper). A Walk For Sunshine took first place in the travel recreation category of the 2009 National Best Books awards (http://www.usabooknews.com).
Alt’s live Appalachian Trail presentations are attended by standing room only crowds. Now for the first time, Alt’s presentation is available on film: A Walk For Sunshine Appalachian Trail Show (© 12/09; www.jeffalt.com/media.asp; $19.95 DVD; color/67 minutes; ISBN: 978-0-9679482-5-6; Dreams Shared Publications).
Alt also gained “Life Lessons from the Trail” which he shares in the new edition of A Walk For Sunshine. In A Walk For Sunshine, Alt explains how walking the Appalachian Trail changed him in profound, unique, and positive ways. Alt can share:
Stories about sleeping with a skunk, being chased by a bull, charged by a bear, suffering painful blisters, swarms of insects, and hilarious food cravings.
Why should everyone go after their dreams now.
How celebrating the simple things can get you through the tough situations.
How walking the Appalachian Trail is 2,000 miles of problem-solving.
The powerful aspect of humor and more.
Another of his “Life Lessons from the Trail” is the importance of getting kids outside. This is more important than ever, especially with computer and video games replacing outdoor playtime and childhood obesity becoming a national epidemic. Alt explains how he has applied these lessons to his career, his marriage, and raising his children. The expanded 3rd edition of A Walk For Sunshine, and the DVD, includes hiking tips and gear suggestions to help anyone plan an adventure with the entire family including young children.
Alt made his original trek to raise money for Sunshine, the home where his brother with cerebral palsy lives. Alt’s journey changed the lives of Sunshine’s residents with special needs by inspiring an annual walk that has raised over $175,000. For additional information, visit http://jeffalt.com/media.asp
Alt is a member of the Outdoor Writers Association of America (OWAA). His adventures have been featured in media nationwide including: ESPN, Hallmark Channel, the AP, CNN-Radio, USA radio network, NPR, and more. Alt's award-winning books, A Walk for Sunshine and A Hike for Mike, have been reviewed in Library Journal, Chicago Sun Times and more. In addition to walking the 2,160-mile Appalachian Trail, he also walked the 218-mile John Muir Trail with his wife, and trekked across a 50-mile path of Ireland with his wife, young daughter, and extended family. His son was taken on his first hike at 8 weeks. Alt resides in Cincinnati, OH, with his wife and two children. For additional information, visit http://jeffalt.com/media.asp.
"A fascinating interview. This story is for anyone seeking inspiration to achieve their own goals" – Roger, WNRI
"…When Jeff Alt hiked the 2,160-mile Appalachian Trail…he did not suspect the experience would have turned into such a life-changing event. But it has, and he writes about it in…A Walk For Sunshine..." –Steve Pollick, The Toledo Blade
–
"...There are numerous books on hiking the Appalachian Trail, but Alt tells the story best..."
– Carey Kish, Maine Outdoor Journal
Jeff Alt presents an Appalachian Trail Show with personal narration, slides, and music, based on his new third edition of A Walk for Sunshine and DVD, Thursday, February 25, 7:30pm, at Benchmark Outfitters in Blue Ash (9525 Kenwood Road Cincinnati, OH (513) 791-9453). FREE and open to the public.
How do you lose 30 pounds in five months while eating enormous portions of food? Jeff Alt, author of A Walk for Sunshine did. His method: Strap on a fifty pound backpack and walk the entire Appalachian Trail. You will burn 4-6,000 calories a day; the equivalence of running two marathons per day. Your appetite will triple in size causing some hilarious food binges and you will still lose all the weight you want.
Does walking the entire Appalachian Trail as a diet plan seem extreme? Not when you consider that the number one most popular New Year’s resolution is to lose weight and the fact that most diet plans fail Completing an Appalachian Trail journey has a better success rate than most diet plans.
Interview Jeff Alt and he can share entertaining food stories from the trail such as:
· His trail fantasies about food while walking in the woods—the tree branch looked like New York Strip…the dirt kicked in with the snow looked like Oreo Cookie Ice cream.
· How he would seek out all you can eat buffets in towns along the trail. Hikers refer to these as hog troughs.
· How he ate a large pizza as a snack; a dozen donuts before breakfast, a half gallon of ice-cream at the half-way point of his journey and more.
Follow this link to view some of Alt’s TV interviews: http://media.jeffalt.com/
"Some of the most engaging stories in Alt's book are about eating while on the trail....When his future wife met him along the trail, instead of the opportunity to be more romantic with Beth, he found himself staring at the chicken on her plate... " –Sylvia Carter, Newsday, NY
Alt shares many entertaining and inspiring stories in A Walk For Sunshine: A 2,160-mile expedition for charity on the Appalachian Trail (© 9/09; www.jeffalt.com; $15.95 paperback; ISBN: 978-0-9679482-3-2; Dreams Shared Publications, printed on recycled paper). A Walk For Sunshine took first place in the travel recreation category of the 2009 National Best Books awards (http://www.usabooknews.com).
Alt’s live Appalachian Trail presentations are attended by standing room only crowds. Now for the first time, Alt’s presentation is available on film: A Walk For Sunshine Appalachian Trail Show (© 12/09; www.jeffalt.com/media.asp; $19.95 DVD; color/67 minutes; ISBN: 978-0-9679482-5-6; Dreams Shared Publications).
Alt also gained “Life Lessons from the Trail” which he shares in the new edition of A Walk For Sunshine. In A Walk For Sunshine, Alt explains how walking the Appalachian Trail changed him in profound, unique, and positive ways. Alt can share:
Stories about sleeping with a skunk, being chased by a bull, charged by a bear, suffering painful blisters, swarms of insects, and hilarious food cravings.
Why should everyone go after their dreams now.
How celebrating the simple things can get you through the tough situations.
How walking the Appalachian Trail is 2,000 miles of problem-solving.
The powerful aspect of humor and more.
Another of his “Life Lessons from the Trail” is the importance of getting kids outside. This is more important than ever, especially with computer and video games replacing outdoor playtime and childhood obesity becoming a national epidemic. Alt explains how he has applied these lessons to his career, his marriage, and raising his children. The expanded 3rd edition of A Walk For Sunshine, and the DVD, includes hiking tips and gear suggestions to help anyone plan an adventure with the entire family including young children.
Alt made his original trek to raise money for Sunshine, the home where his brother with cerebral palsy lives. Alt’s journey changed the lives of Sunshine’s residents with special needs by inspiring an annual walk that has raised over $175,000. For additional information, visit http://jeffalt.com/media.asp
Alt is a member of the Outdoor Writers Association of America (OWAA). His adventures have been featured in media nationwide including: ESPN, Hallmark Channel, the AP, CNN-Radio, USA radio network, NPR, and more. Alt's award-winning books, A Walk for Sunshine and A Hike for Mike, have been reviewed in Library Journal, Chicago Sun Times and more. In addition to walking the 2,160-mile Appalachian Trail, he also walked the 218-mile John Muir Trail with his wife, and trekked across a 50-mile path of Ireland with his wife, young daughter, and extended family. His son was taken on his first hike at 8 weeks. Alt resides in Cincinnati, OH, with his wife and two children. For additional information, visit http://jeffalt.com/media.asp.
"A fascinating interview. This story is for anyone seeking inspiration to achieve their own goals" – Roger, WNRI
"…When Jeff Alt hiked the 2,160-mile Appalachian Trail…he did not suspect the experience would have turned into such a life-changing event. But it has, and he writes about it in…A Walk For Sunshine..." –Steve Pollick, The Toledo Blade
–
"...There are numerous books on hiking the Appalachian Trail, but Alt tells the story best..."
– Carey Kish, Maine Outdoor Journal
B is for Burgundy
This was too long to post. If you have an interest in wines from the Burgundy region of France, visit the link below:
http://hosted.verticalresponse.com/235564/fed820f8fe/527000237/ebd0baff13/
http://hosted.verticalresponse.com/235564/fed820f8fe/527000237/ebd0baff13/
Friday, February 12, 2010
Family Winemakers "Tasting 2010" - San Diego
Over two hundred wineries, all members of Family Winemakers of California, will be at the Del Mar Fairgrounds on Sunday, March 14, for the Association's 2nd annual appearance in San Diego, and in Pasadena on Tuesday, March 16, for our 11th annual trade-only tasting. These large tastings will showcase small, family-owned wineries, many of which pour at very few events.
March 14, 2010
Exhibit Hall, Del Mar Fairgrounds
Trade Only: 1:00 - 3:00 PM
Trade & Public: 3:00 - 6:00 PM
- - -
March 16, 2010
Pasadena Convention Center
Trade Only: 2:00 - 6:00 PM
Complimentary Admission for Qualified Trade
Deadlines: Register by Monday, February 22, to receive name tags in the mail. Registrations received between February 23 and March 5 will be held at Will Call. Advance registration closes on March 5; on-site trade tickets at both locations: $40.
Trade members must register in advance for complimentary admission. Please register at the link above or online at www.familywinemakers.org by Friday, March 5, 2010.
For more information on participating wineries and trade registration, please visit www.familywinemakers.org.
For further information, contact: tasting@familywinemakers.org or call 415-705-0646.
March 14, 2010
Exhibit Hall, Del Mar Fairgrounds
Trade Only: 1:00 - 3:00 PM
Trade & Public: 3:00 - 6:00 PM
- - -
March 16, 2010
Pasadena Convention Center
Trade Only: 2:00 - 6:00 PM
Complimentary Admission for Qualified Trade
Deadlines: Register by Monday, February 22, to receive name tags in the mail. Registrations received between February 23 and March 5 will be held at Will Call. Advance registration closes on March 5; on-site trade tickets at both locations: $40.
Trade members must register in advance for complimentary admission. Please register at the link above or online at www.familywinemakers.org by Friday, March 5, 2010.
For more information on participating wineries and trade registration, please visit www.familywinemakers.org.
For further information, contact: tasting@familywinemakers.org or call 415-705-0646.
Rise up Haiti -- TONIGHT (Feb. 12)
If you don't have plans for tonight, Now you do!
Join us at the Carnegie in Covington for "Rise Up Haiti", a rock & photography fundraiser for the children of Haiti.
This is more, than just another fundraiser. If you decide to join us, you'll get plenty for your money. There will be great live music, including one of my favorite local singer/songwriter Kim Taylor.
There is also a moving photography exhibition about the childrend of Haiti, by my friend Jonathan Willis.
Jonathan has been involved helping the children of Haiti for several years and the recent earthquakes, only make the need of help more urgent.
I don't know how to sing or how to use a camera, so my contribution for the evening will be to bake waffles. 100% of the sales will go to the Restavek Foundation in Haiti.
The more you eat, the more you help.
I hope to see you tonight,
Jean-François
Here is the press release.
At 6:45 pm, Friday, February 12 at the Carnegie Visual and Performing Arts Center in Covington, Kentucky, the Greater Cincinnati creative community will come together for "Rise Up Haiti," a fundraising celebration to help end child slavery in Haiti.
There are approximately 300,000 children living in slavery in Haiti, where they are known as "Restaveks." All funds raised at "Rise Up Haiti" will go to ending this practice.
"Rise Up Haiti" will feature a unique collaboration of music and visual arts, with four local bands performing live, a photography exhibition with actual images of Haitian child slaves, and a silent auction of 10 commissioned, one-of-a-kind pieces done by area artists.
The photography exhibition will feature the works of Jonathan Robert Willis, and his touching personal expression of beautiful Restavek faces. The concert will include Ric Hordinski and Friends, Rob Fetters, Kim Taylor and Me or the Moon.
The silent auction will present a lively artistic range of views of hope and inspiration, spoken through the artists' original talents.
The event will also feature a full cash bar and The Taste of Belgium Waffles.
All proceeds benefit the Jean Cadet Restavek Foundation, dedicated to abolishing child slavery in Haiti. For more information about the foundation, check out Restavekfreedom.com
The Carnegie Visual and Performing Arts Center is at 1028 Scott Street, in Covington. Call 859.491.2030 to learn more.
Join us at the Carnegie in Covington for "Rise Up Haiti", a rock & photography fundraiser for the children of Haiti.
This is more, than just another fundraiser. If you decide to join us, you'll get plenty for your money. There will be great live music, including one of my favorite local singer/songwriter Kim Taylor.
There is also a moving photography exhibition about the childrend of Haiti, by my friend Jonathan Willis.
Jonathan has been involved helping the children of Haiti for several years and the recent earthquakes, only make the need of help more urgent.
I don't know how to sing or how to use a camera, so my contribution for the evening will be to bake waffles. 100% of the sales will go to the Restavek Foundation in Haiti.
The more you eat, the more you help.
I hope to see you tonight,
Jean-François
Here is the press release.
At 6:45 pm, Friday, February 12 at the Carnegie Visual and Performing Arts Center in Covington, Kentucky, the Greater Cincinnati creative community will come together for "Rise Up Haiti," a fundraising celebration to help end child slavery in Haiti.
There are approximately 300,000 children living in slavery in Haiti, where they are known as "Restaveks." All funds raised at "Rise Up Haiti" will go to ending this practice.
"Rise Up Haiti" will feature a unique collaboration of music and visual arts, with four local bands performing live, a photography exhibition with actual images of Haitian child slaves, and a silent auction of 10 commissioned, one-of-a-kind pieces done by area artists.
The photography exhibition will feature the works of Jonathan Robert Willis, and his touching personal expression of beautiful Restavek faces. The concert will include Ric Hordinski and Friends, Rob Fetters, Kim Taylor and Me or the Moon.
The silent auction will present a lively artistic range of views of hope and inspiration, spoken through the artists' original talents.
The event will also feature a full cash bar and The Taste of Belgium Waffles.
All proceeds benefit the Jean Cadet Restavek Foundation, dedicated to abolishing child slavery in Haiti. For more information about the foundation, check out Restavekfreedom.com
The Carnegie Visual and Performing Arts Center is at 1028 Scott Street, in Covington. Call 859.491.2030 to learn more.
Thursday, February 11, 2010
Sausage Queen Wanted
Friday, February 12, 2010 through Saturday, March 6, 2010: Bockfest “Little Kings” Sausage Queen Competition. The Bockfest Parade includes the “Sausage Queen” -- Bockfest royalty who carries a ceremonial tray of bockwurst sausage. The Queen is crowned during Bockfest after a series of four, pre-Bockfest preliminary pageant rounds. Sausage Queen 2009 will carry the tray of bockwurst in this year’s parade, accompanied by a court of contestants. On Saturday, March 7, 2010, at 8PM, at Bockfest Hall, Sausage Queen 2010 will be selected in a gender-neutral competition. Coverage suggestions:
· There are four preliminary rounds. The events produce very memorable scenes. Preliminary Sausage Queen rounds will be conducted at:
February 12, 2010, 9:00PM, the Comet, 4579 Hamilton Ave., Cincinnati.
February 18, 2010, 9:00PM, Arnold’s Bar & Grill, 210 East 8th St., Cincinnati.
February 26, 2010, 9:00PM, Blue Bar, 266 Pike St., Covington.
February 27, 2010, 9:00PM, Milton’s Prospect Hill Tavern, Cincinnati.
March 6, 2010, 8:00PM, Bockfest Hall 1621 Moore St., Cincinnati
· Contestants sign waivers permitting use of their image to promote Bockfest and cameras are welcome at the preliminary competitions and at the Finale.
A panel of "expert" judges (i.e. easily bribed) will determine the best applicant based on the following criteria:
1. Personality: Good traits will include a love of bock beer, a sense of humor, and a taste for meat. The personality round will involve a series of questions posed to the contestants by the judges.
2. Presence: The contestant must look good carrying a sausage and have diva tendencies. The presence round will involve a very short catwalk turn while sporting a string of bockwurst.
3. Talent: Whatever “talent” you think a Sausage Queen should possess is good enough for us.
RULES FOR COMPETITION:
There is no admission fee.
There is no need for registration prior to the night of the competition (except that the Final Judging will only be open to winning candidates from the preliminary rounds.)
Contestants should register at the venue prior to scheduled start of the competition. Registration form is also available HERE.
The Sausage Queen will rule until the following year’s Bockfest Sausage Queen Competition. It will be virtually impossible to commit any act unbecoming of a sausage queen sufficient to cause revocation of the title.
CONTESTANT REQUIREMENTS:
Contestants must be at least 21 years of age.
Contestants must have an appreciation for bock beer and sausage.
Contestants must be available to compete in the March 7th Final Judging and available for the Bockfest Parade on March 6, 2009. The Queen must not be too much of a diva to show up to these events on time and must be capable and willing to traverse the full parade route.
Contestants must be open-minded and fun. The competition is gender neutral. It is open to all shapes, sizes, and varieties of potential Bockfest royalty.
Manner of dress is up to each contestant.
· There are four preliminary rounds. The events produce very memorable scenes. Preliminary Sausage Queen rounds will be conducted at:
February 12, 2010, 9:00PM, the Comet, 4579 Hamilton Ave., Cincinnati.
February 18, 2010, 9:00PM, Arnold’s Bar & Grill, 210 East 8th St., Cincinnati.
February 26, 2010, 9:00PM, Blue Bar, 266 Pike St., Covington.
February 27, 2010, 9:00PM, Milton’s Prospect Hill Tavern, Cincinnati.
March 6, 2010, 8:00PM, Bockfest Hall 1621 Moore St., Cincinnati
· Contestants sign waivers permitting use of their image to promote Bockfest and cameras are welcome at the preliminary competitions and at the Finale.
A panel of "expert" judges (i.e. easily bribed) will determine the best applicant based on the following criteria:
1. Personality: Good traits will include a love of bock beer, a sense of humor, and a taste for meat. The personality round will involve a series of questions posed to the contestants by the judges.
2. Presence: The contestant must look good carrying a sausage and have diva tendencies. The presence round will involve a very short catwalk turn while sporting a string of bockwurst.
3. Talent: Whatever “talent” you think a Sausage Queen should possess is good enough for us.
RULES FOR COMPETITION:
There is no admission fee.
There is no need for registration prior to the night of the competition (except that the Final Judging will only be open to winning candidates from the preliminary rounds.)
Contestants should register at the venue prior to scheduled start of the competition. Registration form is also available HERE.
The Sausage Queen will rule until the following year’s Bockfest Sausage Queen Competition. It will be virtually impossible to commit any act unbecoming of a sausage queen sufficient to cause revocation of the title.
CONTESTANT REQUIREMENTS:
Contestants must be at least 21 years of age.
Contestants must have an appreciation for bock beer and sausage.
Contestants must be available to compete in the March 7th Final Judging and available for the Bockfest Parade on March 6, 2009. The Queen must not be too much of a diva to show up to these events on time and must be capable and willing to traverse the full parade route.
Contestants must be open-minded and fun. The competition is gender neutral. It is open to all shapes, sizes, and varieties of potential Bockfest royalty.
Manner of dress is up to each contestant.
Wednesday, February 10, 2010
Jimmy Buffett’s Margaritaville Celebrates National Margarita Day
On Monday, February 22nd, America will celebrate National Margarita Day, and there will be no better place to take part in the festivities than Jimmy Buffett’s Margaritaville locations across the country from Key West to Las Vegas to New Orleans.
While the Margarita may have been created in 1948 on the hillsides of Acapulco, it wasn’t perfected until Jimmy Buffett’s Margaritaville opened in Key West in the 1980’s. Nationwide, the Margaritaville restaurants now serve-up over 2.7 million Margaritas annually, and each Margaritaville location will be blending and pouring record amounts of their famous concoction as they celebrate 25 years of making the famed cocktail.
As part of this year’s celebration, Margaritaville restaurants are encouraging their Facebook fans to participate in a unique contest by submitting their favorite margarita recipes. The best recipes will be determined and selected by the restaurant executive staff and will be served on National Margarita Day at the winner’s location. To become a fan on Facebook: www.facebook.com/Margaritaville. Fans can also help spread the word and countdown the days until National Margarita Day by going to the Margaritaville website or Facebook page and click on the “Share This” link to post the countdown code to your favorite social networking site.
Throughout the day, each location will also be offering distinctive Margarita specials, in addition to providing any patrons who are celebrating a 2/22 birthday with a $22.20 gift certificate to use during their visit. Individuals that are celebrating a 2/22/1922 birthday will receive complimentary food and beverage throughout the entire day!
Lastly, any guests whose name is Margarita or Rita will receive a complimentary bottle of Margaritaville Margarita Mix, simply by showing identification at the restaurant.
WHERE:
All Jimmy Buffett’s Margaritaville locations
ABOUT JIMMY
BUFFETT’S
MARGARITAVILLE:
There are currently eight Jimmy Buffett’s Margaritaville restaurants in the U.S.: Key West, Orlando, Myrtle Beach, Panama Beach, Fla.; New Orleans; Las Vegas; Glendale, Ariz.; Mohegan Sun, Conn.; and Jimmy Buffett’s at the Beachcomber, all of which include complimentary parking. Additional locations include Jamaica, Cancun, Cozumel, Grand Turk and Grand Cayman, and coming soon, Niagara Falls, Canada. Visit www.margaritaville.com.
While the Margarita may have been created in 1948 on the hillsides of Acapulco, it wasn’t perfected until Jimmy Buffett’s Margaritaville opened in Key West in the 1980’s. Nationwide, the Margaritaville restaurants now serve-up over 2.7 million Margaritas annually, and each Margaritaville location will be blending and pouring record amounts of their famous concoction as they celebrate 25 years of making the famed cocktail.
As part of this year’s celebration, Margaritaville restaurants are encouraging their Facebook fans to participate in a unique contest by submitting their favorite margarita recipes. The best recipes will be determined and selected by the restaurant executive staff and will be served on National Margarita Day at the winner’s location. To become a fan on Facebook: www.facebook.com/Margaritaville. Fans can also help spread the word and countdown the days until National Margarita Day by going to the Margaritaville website or Facebook page and click on the “Share This” link to post the countdown code to your favorite social networking site.
Throughout the day, each location will also be offering distinctive Margarita specials, in addition to providing any patrons who are celebrating a 2/22 birthday with a $22.20 gift certificate to use during their visit. Individuals that are celebrating a 2/22/1922 birthday will receive complimentary food and beverage throughout the entire day!
Lastly, any guests whose name is Margarita or Rita will receive a complimentary bottle of Margaritaville Margarita Mix, simply by showing identification at the restaurant.
WHERE:
All Jimmy Buffett’s Margaritaville locations
ABOUT JIMMY
BUFFETT’S
MARGARITAVILLE:
There are currently eight Jimmy Buffett’s Margaritaville restaurants in the U.S.: Key West, Orlando, Myrtle Beach, Panama Beach, Fla.; New Orleans; Las Vegas; Glendale, Ariz.; Mohegan Sun, Conn.; and Jimmy Buffett’s at the Beachcomber, all of which include complimentary parking. Additional locations include Jamaica, Cancun, Cozumel, Grand Turk and Grand Cayman, and coming soon, Niagara Falls, Canada. Visit www.margaritaville.com.
Tuesday, February 9, 2010
Fresh Hemp Oil from Manitoba Harvest
People throughout the world are becoming aware that the choices they make regarding culinary oils in their diet can have a profound impact on their health. Omega-rich hemp oil is one of the emerging nutritious oils being sought out by health-minded consumers, as well as foodies seeking flavorful oils that add an interesting flavor, color and texture to recipes. Manitoba Harvest Hemp Foods & Oils™ has announced that they have improved their hemp oil packaging, which features a convenient no-drip spout.
Manitoba Harvest Hemp Oil has a rich nutty flavor and is a nutritious addition to healthy recipes such as salad dressings, soups, sauces, juices and smoothies. You can substitute hemp oil for virtually any other oil in recipes that are not heated above 350º F. Hemp oil can also be drizzled on top of cooked foods for added taste and nutrition. A tasty hemp oil recipe for Hempini Dressing is included below, and more can be found at www.manitobaharvest.com/recipes.
“There are six key advantages that hemp oil has over other oils and EFA sources,” says company President and co-founder Mike Fata. “Hemp oil offers the highest level of EFAs of any vegetable source, provides optimal balance between omega-6 and omega-3 EFAs, is a rare source of GLA, contains many other key nutrients beyond the EFAs, has a delicious flavor and culinary versatility, and is derived from sustainable agriculture,” notes Fata. “Many people are seeking to gain their EFAs from delicious functional foods instead of supplement pills,” add Fata.
A summary of hemp seed health and nutrition research presented to the Canadian Hemp Trade Alliance (www.hemptrade.ca) at their annual conference in November 2009 by Kelly Fitzpatrick, M Sc., demonstrates the emerging science behind this superfood. The key points backed by referenced research in her report are:
- Hemp oil contains an extremely healthy fatty acid profile with the highest total level of important essential fatty acids: 55% linolenic acid (LA); and 19% alpha linolenic acid (ALA);
- Hemp oil is a rare plant source of the vital omega-6 EFA gamma linolenic acid (GLA) and another unique omega- fatty acid called stearidonic acid (SDA);
- EFAs, in particular GLA, SDA and ALA, have been shown to reduce the risk of CVD and hypertension by lowering blood cholesterol and blood pressure and reducing platelet clotting;
- ALA can reduce the most damaging inflammatory compounds related to CVD. GLA positively affects arthritic symptoms and other inflammatory disorders;
- Hemp oil is very low in saturated fats;
- Omega-6 and omega 3 EFAs work synergistically at the cellular level to ensure effective metabolism. Hemp oil has a 3:1 ratio – the oil closest to an ideal recommended omega 6 and 3 ratio;
- Hemp oil contains antioxidants including natural Vitamin E (tocopherols) at higher levels than other oils;
- Hemp seeds are rich in phosphorus, potassium, magnesium and calcium, and are a very good source of important B vitamins including pantothenic acid, niacin and Vitamins B1, B2 and B6; and
- A variety of phytosterols are found in hemp oil, these substances have a positive effect on blood lipids.
“In addition to its high concentration of omega-3, hemp oil is a rare source of Gamma Linolenic Acid (GLA), which is a unique and extremely important Omega-6,” notes Meghan Atkinson CN, a certified nutritionist based in Los Angeles, California. Obtaining GLA in the diet can be challenging. “Other than hemp, there are only 3 significant natural sources of GLA - Evening Primrose, Borage, and Black Courant -and unlike hemp, none of the others are a whole food source with a wide variety of culinary functions,” adds Atkinson. Hemp Oil contains 420mg of GLA in one tablespoon.
To create Manitoba Harvest Hemp Oil, hemp seeds are cold pressed to ensure that valuable enzymes are not destroyed and nutrients such as chlorophyll and vitamin E remain intact. Unlike conventional vegetable oil refining, the “FRESH PRESSED™” process used by Manitoba Harvest does not subject the oil to poisonous chemicals or destructive heat. Manitoba Harvest Hemp Oil is packed in light-resistant bottles that are nitrogen flushed to ensure freshness.
Sales of products from Manitoba Harvest are spreading fast throughout North America and into Europe, Asia and other regions of the world. The need to create packaging that is appealing to a broad world audience is one of the factors that led Manitoba Harvest to refresh their brand look and packaging. The company’s popular line of Hemp Oil has received a new look and more convenient no-drip spout that is sure to attract the growing throngs of consumers that are seeking out healthy hemp foods. “Our fresh new look is designed to appeal to a broader mainstream audience while providing valuable health and nutrition information,” says Fata.
Manitoba Harvest offers two varieties of hemp oil in a variety of sizes of their attractive new packaging: certified organic (8-ounce SRP $9.99; 16-ounce SRP $16.99) and pesticide-free (12-ounce for $9.99; 32-ounce $23.99). Both varieties contain no additives or preservatives, and they are Gluten-Free and Nut-Free.
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the world’s largest vertically-integrated, farmer owned hemp food manufacturer. The company strives to create the healthiest hemp foods, to educate the public about healthy lifestyle choices, and to support sustainable and organic agriculture. Manitoba Harvest is proud to partner with Renewable Choice Energy to reduce their environmental impact through wind power and carbon offsets. For more information, please visit www.manitobaharvest.com.
Manitoba Harvest Hemp Oil has a rich nutty flavor and is a nutritious addition to healthy recipes such as salad dressings, soups, sauces, juices and smoothies. You can substitute hemp oil for virtually any other oil in recipes that are not heated above 350º F. Hemp oil can also be drizzled on top of cooked foods for added taste and nutrition. A tasty hemp oil recipe for Hempini Dressing is included below, and more can be found at www.manitobaharvest.com/recipes.
“There are six key advantages that hemp oil has over other oils and EFA sources,” says company President and co-founder Mike Fata. “Hemp oil offers the highest level of EFAs of any vegetable source, provides optimal balance between omega-6 and omega-3 EFAs, is a rare source of GLA, contains many other key nutrients beyond the EFAs, has a delicious flavor and culinary versatility, and is derived from sustainable agriculture,” notes Fata. “Many people are seeking to gain their EFAs from delicious functional foods instead of supplement pills,” add Fata.
A summary of hemp seed health and nutrition research presented to the Canadian Hemp Trade Alliance (www.hemptrade.ca) at their annual conference in November 2009 by Kelly Fitzpatrick, M Sc., demonstrates the emerging science behind this superfood. The key points backed by referenced research in her report are:
- Hemp oil contains an extremely healthy fatty acid profile with the highest total level of important essential fatty acids: 55% linolenic acid (LA); and 19% alpha linolenic acid (ALA);
- Hemp oil is a rare plant source of the vital omega-6 EFA gamma linolenic acid (GLA) and another unique omega- fatty acid called stearidonic acid (SDA);
- EFAs, in particular GLA, SDA and ALA, have been shown to reduce the risk of CVD and hypertension by lowering blood cholesterol and blood pressure and reducing platelet clotting;
- ALA can reduce the most damaging inflammatory compounds related to CVD. GLA positively affects arthritic symptoms and other inflammatory disorders;
- Hemp oil is very low in saturated fats;
- Omega-6 and omega 3 EFAs work synergistically at the cellular level to ensure effective metabolism. Hemp oil has a 3:1 ratio – the oil closest to an ideal recommended omega 6 and 3 ratio;
- Hemp oil contains antioxidants including natural Vitamin E (tocopherols) at higher levels than other oils;
- Hemp seeds are rich in phosphorus, potassium, magnesium and calcium, and are a very good source of important B vitamins including pantothenic acid, niacin and Vitamins B1, B2 and B6; and
- A variety of phytosterols are found in hemp oil, these substances have a positive effect on blood lipids.
“In addition to its high concentration of omega-3, hemp oil is a rare source of Gamma Linolenic Acid (GLA), which is a unique and extremely important Omega-6,” notes Meghan Atkinson CN, a certified nutritionist based in Los Angeles, California. Obtaining GLA in the diet can be challenging. “Other than hemp, there are only 3 significant natural sources of GLA - Evening Primrose, Borage, and Black Courant -and unlike hemp, none of the others are a whole food source with a wide variety of culinary functions,” adds Atkinson. Hemp Oil contains 420mg of GLA in one tablespoon.
To create Manitoba Harvest Hemp Oil, hemp seeds are cold pressed to ensure that valuable enzymes are not destroyed and nutrients such as chlorophyll and vitamin E remain intact. Unlike conventional vegetable oil refining, the “FRESH PRESSED™” process used by Manitoba Harvest does not subject the oil to poisonous chemicals or destructive heat. Manitoba Harvest Hemp Oil is packed in light-resistant bottles that are nitrogen flushed to ensure freshness.
Sales of products from Manitoba Harvest are spreading fast throughout North America and into Europe, Asia and other regions of the world. The need to create packaging that is appealing to a broad world audience is one of the factors that led Manitoba Harvest to refresh their brand look and packaging. The company’s popular line of Hemp Oil has received a new look and more convenient no-drip spout that is sure to attract the growing throngs of consumers that are seeking out healthy hemp foods. “Our fresh new look is designed to appeal to a broader mainstream audience while providing valuable health and nutrition information,” says Fata.
Manitoba Harvest offers two varieties of hemp oil in a variety of sizes of their attractive new packaging: certified organic (8-ounce SRP $9.99; 16-ounce SRP $16.99) and pesticide-free (12-ounce for $9.99; 32-ounce $23.99). Both varieties contain no additives or preservatives, and they are Gluten-Free and Nut-Free.
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the world’s largest vertically-integrated, farmer owned hemp food manufacturer. The company strives to create the healthiest hemp foods, to educate the public about healthy lifestyle choices, and to support sustainable and organic agriculture. Manitoba Harvest is proud to partner with Renewable Choice Energy to reduce their environmental impact through wind power and carbon offsets. For more information, please visit www.manitobaharvest.com.
Monday, February 8, 2010
Skinny Pomegranate Cocktail from Sobieski
Bethanny’s Skinny Girl Margarita is perfect for those who enjoy a refreshing tequila drink but worry about packing on the pounds. Well, vodka lovers are now in luck because renowned NYC mixologist, Jonathan Pogash, created a deliciously healthier alternative to the Cosmopolitan, the Sobieski Skinny Pomegranate Martini.
Made with newly launched Sobieski Cytron Vodka, the perfect pool-side martini contains only 125 calories opposed to 160 in the traditional cosmo, and the refreshingly sweet taste will be sure to impress guests for summer entertaining.
Authentic Polish vodka made from the finest Dankowski Rye with natural citrus flavor, Sobieski Cytron has a bold, succulent taste that leads to a fresh and irresistibly smooth finish.
Skinny Pomegranate Cocktail
(created by Jonathan Pogash)
1 1/2 oz. Sobieski Cytron Vodka
1 oz. Honey Syrup (1:1 honey and water)
1/2 oz. fresh lime juice
1/2 oz. POM pomegranate juice
Directions: Shake all ingredients in a cocktail shaker with ice and strain into a chilled martini glass. Garnish with an orange twist.
More recipes available at www.truthinvodka.com
Made with newly launched Sobieski Cytron Vodka, the perfect pool-side martini contains only 125 calories opposed to 160 in the traditional cosmo, and the refreshingly sweet taste will be sure to impress guests for summer entertaining.
Authentic Polish vodka made from the finest Dankowski Rye with natural citrus flavor, Sobieski Cytron has a bold, succulent taste that leads to a fresh and irresistibly smooth finish.
Skinny Pomegranate Cocktail
(created by Jonathan Pogash)
1 1/2 oz. Sobieski Cytron Vodka
1 oz. Honey Syrup (1:1 honey and water)
1/2 oz. fresh lime juice
1/2 oz. POM pomegranate juice
Directions: Shake all ingredients in a cocktail shaker with ice and strain into a chilled martini glass. Garnish with an orange twist.
More recipes available at www.truthinvodka.com
Buca Di Beppo celebrates Valentine's with freechocolate covered strawberries
Italian is the language of love, and this Valentine’s Day Buca di Beppo is offering complimentary chocolate covered strawberries with the purchase of any entrée.
Whether it is a romantic meal for two, or a celebration with your spouse and your children, Buca di Beppo has something for everyone this Valentine’s Day. Traditional dishes, including Lasagna, Fettuccine Alfredo and Chicken Marsala are sure to satisfy. Or try some festive Chicken Carbonara, Linguine Frutti Di Mare or Veal Parmigiana.
Valentine’s Day would not be complete without ending your meal with something sweet so Buca is offering complimentary chocolate covered strawberries with the purchase of any entrée.
Book your Valentine’s Day reservation today by visiting www.bucadibeppo.com. Reservations are recommended.
About Buca di Beppo
Owned and operated by Planet Hollywood International, Inc., with locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Catering is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go.
Whether it is a romantic meal for two, or a celebration with your spouse and your children, Buca di Beppo has something for everyone this Valentine’s Day. Traditional dishes, including Lasagna, Fettuccine Alfredo and Chicken Marsala are sure to satisfy. Or try some festive Chicken Carbonara, Linguine Frutti Di Mare or Veal Parmigiana.
Valentine’s Day would not be complete without ending your meal with something sweet so Buca is offering complimentary chocolate covered strawberries with the purchase of any entrée.
Book your Valentine’s Day reservation today by visiting www.bucadibeppo.com. Reservations are recommended.
About Buca di Beppo
Owned and operated by Planet Hollywood International, Inc., with locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Catering is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go.
Last Minute Valentine's Day Gift Idea, Oreo Conversation Hearts
The perfect last minute gift, these adorable hand dipped and hand decorated candy heart chocolate covered Oreo cookies come individually wrapped in a cello bag and red ribbon. One of the sweetest features of these cookies is the fun messages inscribed on each heart. Each heart shaped Oreo cookie features 1 of four messages; Text Me, Bite Me, Love You, Or Miss You.
Consumers can order an assortment of messages or hand pick which of the four messages they would like to appear on their Valentine ' s Day cookie gift. According to Margo Rappel, owner and creator of EdibleGiftsPlus.com, the cookies are the perfect combination of America ' s favorite cookie meets cupid ' s favorite holiday. This is the modern take on traditional heart shaped sweetheart candies. "The messages are fun and flirty, and who could resist a chocolate covered Oreo of any shape!?, " adds Rappel.
The heart shaped Oreo cookies can be ordered online at http://www.ediblegiftsplus.com/Chocolate_Covered_Oreo_Cookies_Conversation_Hearts_p/vt-hdorch-iw.htm
EdibleGiftsPlus.com ships anywhere within the United States and the gifts can be shipped in as little as 24 hours.
For more edible gift selections, visit http://www.ediblegiftsplus.com
About Edible Gifts Plus
Consumers can shop through hundreds of personalized edible gift selections for any occasion including birthdays, parties, weddings, holidays, and more at EdibleGiftsPlus.com. From customized fortune cookies to their famous Picture-Pops, every sweet can be hand decorated and personalized for any event.
Consumers can order an assortment of messages or hand pick which of the four messages they would like to appear on their Valentine ' s Day cookie gift. According to Margo Rappel, owner and creator of EdibleGiftsPlus.com, the cookies are the perfect combination of America ' s favorite cookie meets cupid ' s favorite holiday. This is the modern take on traditional heart shaped sweetheart candies. "The messages are fun and flirty, and who could resist a chocolate covered Oreo of any shape!?, " adds Rappel.
The heart shaped Oreo cookies can be ordered online at http://www.ediblegiftsplus.com/Chocolate_Covered_Oreo_Cookies_Conversation_Hearts_p/vt-hdorch-iw.htm
EdibleGiftsPlus.com ships anywhere within the United States and the gifts can be shipped in as little as 24 hours.
For more edible gift selections, visit http://www.ediblegiftsplus.com
About Edible Gifts Plus
Consumers can shop through hundreds of personalized edible gift selections for any occasion including birthdays, parties, weddings, holidays, and more at EdibleGiftsPlus.com. From customized fortune cookies to their famous Picture-Pops, every sweet can be hand decorated and personalized for any event.
Thursday, February 4, 2010
Otis Spunkmeyer Cookie Creation Event
Laughter and creativity were the orders of the day when Otis Spunkmeyer employees welcomed five wish kids from the Make-A-Wish Foundation to their corporate offices in late October. The occasion was the second annual Otis Spunkmeyer Cookie Creation Event, which honors the company’s support of the Make-A-Wish Foundation—the world’s largest wish-granting organization benefiting children with life-threatening medical conditions. Otis Spunkmeyer has sponsored the charity for the past two years and will do so again in 2010, offering wish cookies for sale from April 15 through June 15, to raise funds.
“A group of inspirational children, a little imagination, and a well-stocked kitchen were all that was needed to make this Wish Kids’ Day a success,” said John Schiavo, president and CEO of Otis Spunkmeyer. “We saw everything from malted balls and chocolate-covered cherries to jelly beans and sour candy used as toppings for our cookies. The best part, however, is being able to bring the inspiration of these wish kids to our employees in San Leandro. It’s a reminder of why we support the Make-A-Wish Foundation in the first place. It’s about people sharing inspiration and hope, no matter what they’re doing.”
Wish kids were welcomed to the Otis Center for Excellence and paired with “chefs” from the Research and Development Lab. Each team was invited to bring its own cookie flavor dream to life by pairing Otis Spunkmeyer cookie dough with toppings the kids felt epitomized “their” Otis cookies. It was reminiscent of 2008’s gathering when Karen, a wish kid from the Greater Bay Area chapter, created Karen’s ChocKLeT Heaven Cookie, which became Otis’ official Wish Cookie for 2009. Schiavo said his company would again offer Karen’s cookie, featuring a rich chocolate cookie base topped with turquoise candy-coated chocolates and classic marshmallows, as the Otis Wish Cookie for 2010.
Following the wish cookie limited-time offering last year, Otis Spunkmeyer donated $75,000 to the Make-A-Wish Foundation. To date, the company has contributed a total of $150,000. It also offers a specialty oven and supply of cookie dough to every Make-A-Wish® chapter in the continental United States—bringing the magic of fresh-baked Otis Spunkmeyer cookies to local Make-A-Wish events and fundraisers nationwide. Employees at Otis Spunkmeyer World Headquarters and call centers across the country have supported chapters with additional fundraisers, event sponsorships, and participation in local wishes.
“Otis Spunkmeyer and its employees have been great supporters in helping us bring joy to our courageous wish kids,” said David Williams, Make-A-Wish Foundation of America president and chief executive officer. “Even beyond the donations, their interaction with our chapters and wish kids shows how fully they embrace our mission.”
Foodservice operators may request Official ’10 Wish Kits by contacting their Otis representatives, visiting www.spunkmeyer.com or calling 1-888-ASK-OTIS.
About Otis Spunkmeyer
Otis Spunkmeyer, Inc., a Northern California-based baked-goods manufacturer, markets a trusted brand name in the food and snack industry. With the #1 selling cookie dough in foodservice and a leading muffin brand at retail, the Otis Spunkmeyer brand has come to be recognized by consumers as synonymous with quality baked goods. Otis Spunkmeyer frozen cookie dough, prebaked muffins and cookies, pastries, and other quality baked goods can be found in foodservice and retail outlets throughout the country. For more product information, innovative menu ideas and recipes from Otis Spunkmeyer, visit www.spunkmeyer.com.
About Make-A-Wish Foundation
The Make-A-Wish Foundation grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. Founded in 1980 when a group of caring volunteers helped a young boy fulfill his dream of becoming a police officer, the Foundation is now the largest wish-granting charity in the world, with 65 chapters in the United States and its territories. With the help of generous donors and nearly 25,000 volunteers, the Make-A-Wish Foundation grants a wish every 40 minutes and has granted more than 185,000 wishes in the United States since its inception. For more information about the Make-A-Wish Foundation, visit wish.org and discover how you can share the power of a wish®.
“A group of inspirational children, a little imagination, and a well-stocked kitchen were all that was needed to make this Wish Kids’ Day a success,” said John Schiavo, president and CEO of Otis Spunkmeyer. “We saw everything from malted balls and chocolate-covered cherries to jelly beans and sour candy used as toppings for our cookies. The best part, however, is being able to bring the inspiration of these wish kids to our employees in San Leandro. It’s a reminder of why we support the Make-A-Wish Foundation in the first place. It’s about people sharing inspiration and hope, no matter what they’re doing.”
Wish kids were welcomed to the Otis Center for Excellence and paired with “chefs” from the Research and Development Lab. Each team was invited to bring its own cookie flavor dream to life by pairing Otis Spunkmeyer cookie dough with toppings the kids felt epitomized “their” Otis cookies. It was reminiscent of 2008’s gathering when Karen, a wish kid from the Greater Bay Area chapter, created Karen’s ChocKLeT Heaven Cookie, which became Otis’ official Wish Cookie for 2009. Schiavo said his company would again offer Karen’s cookie, featuring a rich chocolate cookie base topped with turquoise candy-coated chocolates and classic marshmallows, as the Otis Wish Cookie for 2010.
Following the wish cookie limited-time offering last year, Otis Spunkmeyer donated $75,000 to the Make-A-Wish Foundation. To date, the company has contributed a total of $150,000. It also offers a specialty oven and supply of cookie dough to every Make-A-Wish® chapter in the continental United States—bringing the magic of fresh-baked Otis Spunkmeyer cookies to local Make-A-Wish events and fundraisers nationwide. Employees at Otis Spunkmeyer World Headquarters and call centers across the country have supported chapters with additional fundraisers, event sponsorships, and participation in local wishes.
“Otis Spunkmeyer and its employees have been great supporters in helping us bring joy to our courageous wish kids,” said David Williams, Make-A-Wish Foundation of America president and chief executive officer. “Even beyond the donations, their interaction with our chapters and wish kids shows how fully they embrace our mission.”
Foodservice operators may request Official ’10 Wish Kits by contacting their Otis representatives, visiting www.spunkmeyer.com or calling 1-888-ASK-OTIS.
About Otis Spunkmeyer
Otis Spunkmeyer, Inc., a Northern California-based baked-goods manufacturer, markets a trusted brand name in the food and snack industry. With the #1 selling cookie dough in foodservice and a leading muffin brand at retail, the Otis Spunkmeyer brand has come to be recognized by consumers as synonymous with quality baked goods. Otis Spunkmeyer frozen cookie dough, prebaked muffins and cookies, pastries, and other quality baked goods can be found in foodservice and retail outlets throughout the country. For more product information, innovative menu ideas and recipes from Otis Spunkmeyer, visit www.spunkmeyer.com.
About Make-A-Wish Foundation
The Make-A-Wish Foundation grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. Founded in 1980 when a group of caring volunteers helped a young boy fulfill his dream of becoming a police officer, the Foundation is now the largest wish-granting charity in the world, with 65 chapters in the United States and its territories. With the help of generous donors and nearly 25,000 volunteers, the Make-A-Wish Foundation grants a wish every 40 minutes and has granted more than 185,000 wishes in the United States since its inception. For more information about the Make-A-Wish Foundation, visit wish.org and discover how you can share the power of a wish®.
New Organic Pomegranate Powder
The crimson fruit from the pomegranate tree has been revered as a delicacy and medicine by ancient Persian and Mediterranean cultures for many centuries. In modern times, scientific research has begun to demonstrate the many health merits of this delicious superfruit. As awareness of the health benefits of superfruits like pomegranate continues to grow, so does consumer demand. In response, organic superfoods leader Navitas Naturals (www.navitasnaturals.com) has announced a new organic freeze-dried Pomegranate Powder that is easy to add to recipes.
The Power of Pomegranate
The pomegranate fruit has been found to contain a broad spectrum of vitamins and minerals, with especially notable amounts of vitamin C and potassium. This superfruit is also a powerful source of antioxidant phytoestrogens, ellagic acid, polyphenols, and anti-inflammatory essential amino acids. Among the most important effects of this collection of nutrients is the ability to inhibit free radicals, which are attributed to disease and aging.
New findings published in the January, 2010 edition of Cancer Prevention Research indicate that pomegranates contain phytochemicals including ellagic acid that may reduce the risk that women will develop hormone-dependent breast cancers. Previous research has indicated that the oil from the pomegranate seed has been proven effective against the proliferation of breast cancer cells in vitro.
Pomegranate’s contribution to cardiovascular health has also been widely celebrated. The juice of the pomegranate has been shown to be effective at reducing heart disease risk factors including: LDL oxidation; macrophage oxidative status; and foam cell formation (important components of atherosclerosis and cardiovascular disease). Pomegranate juice has also been shown to reduce systolic blood pressure (inhibiting the serum angiotensin-converting enzyme), may inhibit viral infections, and can also have antibacterial effects against dental plaque. New research presented at the Malta Polyphenols Conference in October 2009 also indicates that pomegranates may also ease menopausal symptoms and discomfort.
Offered in a 8-ounce re-sealable package for $21.99, Navitas Naturals Pomegranate Powder is 100% freeze dried and certified organic, kosher, vegan and raw. The fruit of the pomegranate tree is one of the most distinctive in the world. It has a crimson colored rind that contains hundreds of ruby-like juicy seeds and white pith. One of the oldest known fruits, pomegranates are native to the ancient regions of Persia.
From a health perspective, Navitas Naturals Pomegranate Powder is powerful; however, its flavor is quite the opposite. Pomegranate’s mild fruity flavor makes it easy to incorporate into a wide variety of recipes. Just a spoonful or two stirred into juice or tea, or blended into a smoothie is an easy way to gain energizing and essential nutrients. Navitas Naturals Pomegranate Powder can also be enjoyed in desserts such as chocolate pudding or truffles, and it can serve as a superfood boost to homemade energy bars. Below is a recipe for the Pomegranate Strawberry Margarita by Kristensraw.com, and many more Pomegranate ideas can be found at http://www.navitasnaturals.com/recipes/pomegranate-recipes.html.
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. The award-winning company’s products are of the highest quality, and are sourced directly from farmers that cultivate their crops in a sustainable manner and in accordance with fair trade practices. “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.” For more information, please visit www.navitasnaturals.com.
The Power of Pomegranate
The pomegranate fruit has been found to contain a broad spectrum of vitamins and minerals, with especially notable amounts of vitamin C and potassium. This superfruit is also a powerful source of antioxidant phytoestrogens, ellagic acid, polyphenols, and anti-inflammatory essential amino acids. Among the most important effects of this collection of nutrients is the ability to inhibit free radicals, which are attributed to disease and aging.
New findings published in the January, 2010 edition of Cancer Prevention Research indicate that pomegranates contain phytochemicals including ellagic acid that may reduce the risk that women will develop hormone-dependent breast cancers. Previous research has indicated that the oil from the pomegranate seed has been proven effective against the proliferation of breast cancer cells in vitro.
Pomegranate’s contribution to cardiovascular health has also been widely celebrated. The juice of the pomegranate has been shown to be effective at reducing heart disease risk factors including: LDL oxidation; macrophage oxidative status; and foam cell formation (important components of atherosclerosis and cardiovascular disease). Pomegranate juice has also been shown to reduce systolic blood pressure (inhibiting the serum angiotensin-converting enzyme), may inhibit viral infections, and can also have antibacterial effects against dental plaque. New research presented at the Malta Polyphenols Conference in October 2009 also indicates that pomegranates may also ease menopausal symptoms and discomfort.
Offered in a 8-ounce re-sealable package for $21.99, Navitas Naturals Pomegranate Powder is 100% freeze dried and certified organic, kosher, vegan and raw. The fruit of the pomegranate tree is one of the most distinctive in the world. It has a crimson colored rind that contains hundreds of ruby-like juicy seeds and white pith. One of the oldest known fruits, pomegranates are native to the ancient regions of Persia.
From a health perspective, Navitas Naturals Pomegranate Powder is powerful; however, its flavor is quite the opposite. Pomegranate’s mild fruity flavor makes it easy to incorporate into a wide variety of recipes. Just a spoonful or two stirred into juice or tea, or blended into a smoothie is an easy way to gain energizing and essential nutrients. Navitas Naturals Pomegranate Powder can also be enjoyed in desserts such as chocolate pudding or truffles, and it can serve as a superfood boost to homemade energy bars. Below is a recipe for the Pomegranate Strawberry Margarita by Kristensraw.com, and many more Pomegranate ideas can be found at http://www.navitasnaturals.com/recipes/pomegranate-recipes.html.
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. The award-winning company’s products are of the highest quality, and are sourced directly from farmers that cultivate their crops in a sustainable manner and in accordance with fair trade practices. “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.” For more information, please visit www.navitasnaturals.com.
Chocolate & Vanilla for Valentine's Day
People are constantly looking for inexpensive, meaningful ways to recognize their colleagues and loved ones – whether it is a co-worker, boss, parent or friend. Home-baked treats are the perfect alternative to costly gifts, but many home bakers feel they lack the skills to create delicious desserts. Sarah Levy, Chicago Pastry Chef and owner of Sarah’s Pastries & Candies, gives tips, instructions and advice in her new cookbook, Sweetness.
Sweetness is lined page after page with delectable treats, many featuring the classic dessert ingredient – vanilla. Vanilla is featured in recipes such as Mom’s Almond Moon Cookies, Amy’s Amazing Carrot Cupcakes and Vanilla Bean Chocolate Truffles.
Sarah recommends her hometown vanilla specialist, Nielsen-Massey Vanillas. “Vanilla extract is simply indispensable. I just love the Nielsen-Massey brand,” Levy said.
Nielsen-Massey uses a proprietary cold extraction process which gently coaxes the maximum flavor possible from the beans. The result is a sweet, creamy, mellow Pure Vanilla that is an excellent ingredient for general cooking and baking
Nielsen-Massey is headquartered in Waukegan, Illinois, which makes Nielsen-Massey and Levy a perfect match.
Rafael’s Righteous Cream Cheese Brownies
Courtesy of Sweetness cookbook
2 sticks (16 T) unsalted butter, warmed to room temperature
¾ cup unsweetened chocolate (Sarah recommends Valrhona or Callebaut)
3 cups, divided Granulated sugar
½ cup all-purpose flour, sifted
6 large, divided whole eggs, warmed to room temperature
¼ teaspoon salt
2 teaspoons vanilla extract (Sarah recommends Nielsen-Massey brand)
2 ½ packages (1 LB 4oz) cream cheese, warmed to room temperature
Preheat oven to 300ºF.
Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl.
Using a whisk, blend 2 cups of sugar and the salt into the chocolate-butter mixture.
Slowly add 4 of the eggs to the mixture, 1 at a time.
In 3 separate batches, add in the flour.
Add the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time. (For the step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
Measure out 1 ½ cups of the chocolate mixture and set aside to use as a topping.
Pour the remaining chocolate mixture into the greased 9 x 13-inch pans.
Spread the cream cheese mixture on top of the chocolate mixture.
Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about 1 inch apart.
Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.
Bake at 300ºF for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.
Makes about 36 brownies
About Sweetness
Sarah Levy has been making great-tasting treats her whole life – and since 2005, when she opened her first shop in Chicago, she’s been sharing her love for great baked goods, candies and other sweets with the world. Now, in her first book, she’s bringing her expertise to home bakers who hunger to make their own bakery-quality treats. Sarah's warm personality, step-by-step instructions and vibrant color photos make this the perfect addition to the bookshelf of both budding chefs and seasoned pros.
About Nielsen-Massey Vanillas
Throughout its more than 100-year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.
Nielsen-Massey Vanillas also carries a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are certified Kosher and gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Sweetness is lined page after page with delectable treats, many featuring the classic dessert ingredient – vanilla. Vanilla is featured in recipes such as Mom’s Almond Moon Cookies, Amy’s Amazing Carrot Cupcakes and Vanilla Bean Chocolate Truffles.
Sarah recommends her hometown vanilla specialist, Nielsen-Massey Vanillas. “Vanilla extract is simply indispensable. I just love the Nielsen-Massey brand,” Levy said.
Nielsen-Massey uses a proprietary cold extraction process which gently coaxes the maximum flavor possible from the beans. The result is a sweet, creamy, mellow Pure Vanilla that is an excellent ingredient for general cooking and baking
Nielsen-Massey is headquartered in Waukegan, Illinois, which makes Nielsen-Massey and Levy a perfect match.
Rafael’s Righteous Cream Cheese Brownies
Courtesy of Sweetness cookbook
2 sticks (16 T) unsalted butter, warmed to room temperature
¾ cup unsweetened chocolate (Sarah recommends Valrhona or Callebaut)
3 cups, divided Granulated sugar
½ cup all-purpose flour, sifted
6 large, divided whole eggs, warmed to room temperature
¼ teaspoon salt
2 teaspoons vanilla extract (Sarah recommends Nielsen-Massey brand)
2 ½ packages (1 LB 4oz) cream cheese, warmed to room temperature
Preheat oven to 300ºF.
Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl.
Using a whisk, blend 2 cups of sugar and the salt into the chocolate-butter mixture.
Slowly add 4 of the eggs to the mixture, 1 at a time.
In 3 separate batches, add in the flour.
Add the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time. (For the step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
Measure out 1 ½ cups of the chocolate mixture and set aside to use as a topping.
Pour the remaining chocolate mixture into the greased 9 x 13-inch pans.
Spread the cream cheese mixture on top of the chocolate mixture.
Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about 1 inch apart.
Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.
Bake at 300ºF for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.
Makes about 36 brownies
About Sweetness
Sarah Levy has been making great-tasting treats her whole life – and since 2005, when she opened her first shop in Chicago, she’s been sharing her love for great baked goods, candies and other sweets with the world. Now, in her first book, she’s bringing her expertise to home bakers who hunger to make their own bakery-quality treats. Sarah's warm personality, step-by-step instructions and vibrant color photos make this the perfect addition to the bookshelf of both budding chefs and seasoned pros.
About Nielsen-Massey Vanillas
Throughout its more than 100-year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.
Nielsen-Massey Vanillas also carries a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are certified Kosher and gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Wednesday, February 3, 2010
Good to the Grain
When Kim Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours and GOOD THE GRAIN (Stewart, Tabori & Chang; March 2010; $29.95 US / $ 38.95 CAN; ISBN 978-1-58479-830-9) is the delicious result. Boyce has truly reinvented the wheel with her collection of 75 recipes that feature 12 different whole-grain flours, from amaranth to teff.
Boyce introduces each chapter by explaining important characteristics of the featured flour and how best to pair its unique flavor with seasonal ingredients. Buckwheat’s fruity, almost bitter profile pairs well with fall fruits. Oat’s pure, milky flavor pairs well with chocolate and nuts. Boyce’s approach produces baked goods that are balanced and sophisticated, delicate and delicious. Some of the recipes include:
Whole Wheat Flour—Chocolate Chip Cookies.
Amaranth Flour—Muscovado Sugar Cake
Barley Flour—Strawberry Barley Scones
Buckwheat Flour—Pear and Buckwheat Pancakes
Corn Flour—Rhubarb Tarts
Kamut Flour—Chocolate Babka
Multigrain Flour—FiveGrain Cream Waffles
Oat Flour—Ginger Peach Muffins
Quinoa Flour—Banana Walnut Cake
Rye Flour—Apricot Boysenberry Tarts
Spelt Flour—Olive Oil Cake
Teff Flour—Date Nut Bread
GOOD TO THE GRAIN also has a chapter on making wonderful jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Quentin Bacon’s lush photography rounds out this truly groundbreaking cookbook. GOOD TO THE GRAIN vibrantly showcases the glories of whole-grain baking—making this information-packed and beautiful book is a must-have for any kitchen!
About the author
Kim Boyce is a former pastry chef at Spago and Campanile. She has contributed to Bon Appetit and has been featured in the Los Angeles Times as both subject and contributor. She lives in Los Angeles with her husband and two daughters.
Good to the Grain: Baking with Whole-Grain Flours
By Kim Boyce
Photographs by Quentin Bacon
Stewart, Tabori & Chang / March 2010
$29.95 U.S / $38.95 CAN; ISBN 978-1-58479-830-9
75 recipes / 35 color photographs / 208 pages; 9 x 9 Hardcover with jacket
Honey Amaranth Waffles
2 ounces (1/2 stick) unsalted butter, melted, for the waffle iron
Dry mix:
1/4 cup amaranth flour
1/4 cup flaxseed meal
1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Wet mix:
2 cups buttermilk
1/4 cup plus 2 tablespoons honey
2 eggs
2 tablespoons unsalted butter, melted and cooled slightly
Finish:
Greek yogurt, optional
1. Turn the waffle iron to its highest setting. Even if you don’t usually heat it this high, these waffles come out best when cooked at high heat. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. In a medium bowl, whisk together the wet ingredients until thoroughly combined. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter will begin to bubble and swell as the baking soda begins to react with the buttermilk.
3. Brush the waffle iron generously with butter; this is the key to a crisp crust. Use a ladle or measuring cup to scoop 1/2 cup batter onto the spaces of the iron. Promptly close, and listen for the iron to sigh as the batter begins to cook. The smell wafting from the iron starts out like a freshly kneaded loaf of bread, then becomes toasty. Remove the waffle when the indicator light shows that it is done, or when a quick peek shows that it’s turned a dark golden-brown, 4 to 6 minutes. Remove the hot waffle with a fork, and repeat with the remaining batter.
4. The waffles are best eaten right off the griddle, with a bit of butter, a drizzle of honey, or a hearty spoonful of Greek yogurt, as desired.
Boyce introduces each chapter by explaining important characteristics of the featured flour and how best to pair its unique flavor with seasonal ingredients. Buckwheat’s fruity, almost bitter profile pairs well with fall fruits. Oat’s pure, milky flavor pairs well with chocolate and nuts. Boyce’s approach produces baked goods that are balanced and sophisticated, delicate and delicious. Some of the recipes include:
Whole Wheat Flour—Chocolate Chip Cookies.
Amaranth Flour—Muscovado Sugar Cake
Barley Flour—Strawberry Barley Scones
Buckwheat Flour—Pear and Buckwheat Pancakes
Corn Flour—Rhubarb Tarts
Kamut Flour—Chocolate Babka
Multigrain Flour—FiveGrain Cream Waffles
Oat Flour—Ginger Peach Muffins
Quinoa Flour—Banana Walnut Cake
Rye Flour—Apricot Boysenberry Tarts
Spelt Flour—Olive Oil Cake
Teff Flour—Date Nut Bread
GOOD TO THE GRAIN also has a chapter on making wonderful jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Quentin Bacon’s lush photography rounds out this truly groundbreaking cookbook. GOOD TO THE GRAIN vibrantly showcases the glories of whole-grain baking—making this information-packed and beautiful book is a must-have for any kitchen!
About the author
Kim Boyce is a former pastry chef at Spago and Campanile. She has contributed to Bon Appetit and has been featured in the Los Angeles Times as both subject and contributor. She lives in Los Angeles with her husband and two daughters.
Good to the Grain: Baking with Whole-Grain Flours
By Kim Boyce
Photographs by Quentin Bacon
Stewart, Tabori & Chang / March 2010
$29.95 U.S / $38.95 CAN; ISBN 978-1-58479-830-9
75 recipes / 35 color photographs / 208 pages; 9 x 9 Hardcover with jacket
Honey Amaranth Waffles
2 ounces (1/2 stick) unsalted butter, melted, for the waffle iron
Dry mix:
1/4 cup amaranth flour
1/4 cup flaxseed meal
1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Wet mix:
2 cups buttermilk
1/4 cup plus 2 tablespoons honey
2 eggs
2 tablespoons unsalted butter, melted and cooled slightly
Finish:
Greek yogurt, optional
1. Turn the waffle iron to its highest setting. Even if you don’t usually heat it this high, these waffles come out best when cooked at high heat. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. In a medium bowl, whisk together the wet ingredients until thoroughly combined. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter will begin to bubble and swell as the baking soda begins to react with the buttermilk.
3. Brush the waffle iron generously with butter; this is the key to a crisp crust. Use a ladle or measuring cup to scoop 1/2 cup batter onto the spaces of the iron. Promptly close, and listen for the iron to sigh as the batter begins to cook. The smell wafting from the iron starts out like a freshly kneaded loaf of bread, then becomes toasty. Remove the waffle when the indicator light shows that it is done, or when a quick peek shows that it’s turned a dark golden-brown, 4 to 6 minutes. Remove the hot waffle with a fork, and repeat with the remaining batter.
4. The waffles are best eaten right off the griddle, with a bit of butter, a drizzle of honey, or a hearty spoonful of Greek yogurt, as desired.
Tuesday, February 2, 2010
Vito's Café and Domenico Selections Wine Event
Vito’s Café and New York City based wine importer Domenico Selections partner Terrence Hughes present Domenico Italian Wine Tasting Event - sure to impress your palate and pocket book.
On Wednesday February 17, 2010 at 7:00 p.m the event includes 7 small tasting courses accompanied by wines that surround the regions of Campania & Toscanca and Basilicata. The pricing is set at $35.00 plus tax plus service.
Interested parties can call 859-442-9444 to make reservations.
The menu:
I.
Flight of Cheese
with red onion compote & fig jam
Wine
Mustilli Falanghina 2008
Sant’Agata dei Goti, Campania
II.
Honey-Goat Cheese
with Golden Beets
Wine
Mustilli Piedirosso 2008
Sannio, Campania
III.
Arancine
with fresh mozzarella, peas, & ground beef
Wine
Reale Cardamone 2006
Colli di Salerno, Campania
IV.
Wild Mushroom Soup
with Roasted Apple
Wine
Piandibugnano L’erpico, Toscana 2005
V.
Agnolotti
filled with Ricotta and Reggiano Parmigiano,
finished with Sage Brown Butter & Crispy Prosciutto
Wine
Petrale Aglianico, 2006
Terra di Vento, Campania
ABOUT Domenico Selections: Terence Hughes is a Partner of Domenico Selections. He was driven to start the company by two life-long obsessions, Italy and wine. For over 20 years he was in the advertising business, which taught him value of positioning, targeting and market segmentation. This experience guided him in creating his Italian wine blog, mondosapore.com, in 2005. And the rest, as they say, is history.
Today Strappo, as his Italian friends call him, is happy to bet the farm on the proposition that Italy's wines represent an excellent combination of quality, character and value. Currently he's in love with Campania, but he may fall hard for Basilicata next, or Marche, or Liguria. Strappo's always hot to find the greatest newest thing. Strappo Polo, you might call him.
For more information on Domenico Selections go to http://domenicoselections.com/
ABOUT: Vito’s Café is the special destination for many types of occasions: birthdays, anniversaries, business meetings, Christmas parties, rehearsal dinners, weddings…and your special evening out on the town. Our food is the perfect blend of Italian classics from the many regions that define the great country of Italy. Some dishes hail from Tuscany, others have origins in Bologna, and for the big zesty flavors our chef pays homage to the island of Sicily.
More than the food defines the ambiance at Vito’s Café, as many of our servers are trained singers who hail from the Cincinnati College Conservatory of Music and Northern Kentucky University. It would be an understatement to say that the singing servers add a touch of class: throughout the course of the meal, the singers rise to the occasion belting out Broadway show tunes, opera ballads and jazz standards.
Please contact Vito’s Café at 859-442-9444 for reservations.
On Wednesday February 17, 2010 at 7:00 p.m the event includes 7 small tasting courses accompanied by wines that surround the regions of Campania & Toscanca and Basilicata. The pricing is set at $35.00 plus tax plus service.
Interested parties can call 859-442-9444 to make reservations.
The menu:
I.
Flight of Cheese
with red onion compote & fig jam
Wine
Mustilli Falanghina 2008
Sant’Agata dei Goti, Campania
II.
Honey-Goat Cheese
with Golden Beets
Wine
Mustilli Piedirosso 2008
Sannio, Campania
III.
Arancine
with fresh mozzarella, peas, & ground beef
Wine
Reale Cardamone 2006
Colli di Salerno, Campania
IV.
Wild Mushroom Soup
with Roasted Apple
Wine
Piandibugnano L’erpico, Toscana 2005
V.
Agnolotti
filled with Ricotta and Reggiano Parmigiano,
finished with Sage Brown Butter & Crispy Prosciutto
Wine
Petrale Aglianico, 2006
Terra di Vento, Campania
ABOUT Domenico Selections: Terence Hughes is a Partner of Domenico Selections. He was driven to start the company by two life-long obsessions, Italy and wine. For over 20 years he was in the advertising business, which taught him value of positioning, targeting and market segmentation. This experience guided him in creating his Italian wine blog, mondosapore.com, in 2005. And the rest, as they say, is history.
Today Strappo, as his Italian friends call him, is happy to bet the farm on the proposition that Italy's wines represent an excellent combination of quality, character and value. Currently he's in love with Campania, but he may fall hard for Basilicata next, or Marche, or Liguria. Strappo's always hot to find the greatest newest thing. Strappo Polo, you might call him.
For more information on Domenico Selections go to http://domenicoselections.com/
ABOUT: Vito’s Café is the special destination for many types of occasions: birthdays, anniversaries, business meetings, Christmas parties, rehearsal dinners, weddings…and your special evening out on the town. Our food is the perfect blend of Italian classics from the many regions that define the great country of Italy. Some dishes hail from Tuscany, others have origins in Bologna, and for the big zesty flavors our chef pays homage to the island of Sicily.
More than the food defines the ambiance at Vito’s Café, as many of our servers are trained singers who hail from the Cincinnati College Conservatory of Music and Northern Kentucky University. It would be an understatement to say that the singing servers add a touch of class: throughout the course of the meal, the singers rise to the occasion belting out Broadway show tunes, opera ballads and jazz standards.
Please contact Vito’s Café at 859-442-9444 for reservations.
The G-Spout - A New Cooking Innovation
There’s a cool new tool quickly becoming a kitchen staple. The G-Spout is a brand new utensil that simply clips on to the side of saucepans, frying pans, cans, double boilers, and bowls, taking the mess and waste out of pouring.
The G-Spout is a removable spout and strainer eliminating messes when pouring sauces, batters, soups, and cooking oil. Made of high temperature food grade silicone- it’s microwaveable and dishwasher safe. This cool tool is perfect for straining extra oil from your food as well! This new fun foodie find is only $12.99. Check it out at www.g-Spout.com
The G-Spout is a removable spout and strainer eliminating messes when pouring sauces, batters, soups, and cooking oil. Made of high temperature food grade silicone- it’s microwaveable and dishwasher safe. This cool tool is perfect for straining extra oil from your food as well! This new fun foodie find is only $12.99. Check it out at www.g-Spout.com
Monday, February 1, 2010
Uncover Ginger with New All Natural SKYY Infusions Ginger
Each year, chefs and mixologists scour the globe to uncover the next hot flavor or ingredient to add another layer of innovation and intrigue to their masterpieces. Previous bartending darlings include mint, pomegranate and basil, all of which are designed to help make a delicious cocktail worth talking about. Recently, however, the crown has been passed to a new ingredient, which has been quietly charming food and drink recipes for thousands of years – Ginger.
Unique, exotic and deliciously sophisticated, we invite you to Uncover Ginger, the latest addition to the All Natural SKYY Infusions line.
Using our signature infusion process, premium SKYY Vodka is carefully infused with real ginger for an all-natural and irresistibly fresh, sweet taste. Upon tasting SKYY Infusions Ginger, one can easily recognize the delicious flavors of spiced and juiced ginger, roasted oranges and mild notes of cinnamon. The flavor profile is reminiscent of ginger ale, yet with a more intricate aroma and taste commonly associated with a homemade infusion. Of course, we’ve made the infusion process that can take up to two weeks, as easy as walking down to your local liquor store.
SKYY Infusions Ginger will be rolling out in stores this spring as the only nationally available ginger-infused vodka on the market. It joins the entire line of All Natural SKYY Infusions: Citrus, Pineapple, Cherry, Grape, Raspberry and Passion Fruit. Below is our collection of signature cocktails specially designed to highlight our newest Infusion. SKYY Infusions Ginger is also delicious when mixed with simple ingredients like cola, 7UP® or club soda.
Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda
Muddle cranberries and pineapple in a cocktail shaker. Add ice and rest of ingredients except soda and shake vigorously. Pour into a Collins glass with fresh ice and top with soda. Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass.
Sweet Heat
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 oz. Small, De-seeded Habanero Pepper Slice
0.75 oz. Agave Syrup
0.75 oz. Fresh Lime Juice
Candied Ginger
Gently muddle pepper slice in cocktail shaker. Add the rest of the ingredients, with the exception of candied ginger, with ice. Shake vigorously and strain into a cocktail glass. Garnish with candied ginger on rim of glass.
Ginger Sour
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
1 oz. Lemon Juice
0.5 oz. Egg White
0.5 oz. Maple Syrup
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with twist of lemon.
Ginger Goddess
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 Fresh Kiwi
3 Large Slices of Anjou Pear
Champagne (or Sparkling Wine)
Muddle kiwi and pear in a cocktail shaker. Add SKYY Infusions Ginger with ice and shake vigorously. Strain into a champagne flute and top with Champagne or Sparkling Wine. Garnish with a slice of kiwi.
Ginger & Bloody Mary Ann
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
4 oz. Tomato Juice
0.5 oz. Lemon Juice
0.5 Tbsp. Salted Capers
1 Tbsp. Bacon Bits
2 Dashes Worcestershire Sauce
Combine all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with fresh ice. Garnish with pickled green bean.
Unique, exotic and deliciously sophisticated, we invite you to Uncover Ginger, the latest addition to the All Natural SKYY Infusions line.
Using our signature infusion process, premium SKYY Vodka is carefully infused with real ginger for an all-natural and irresistibly fresh, sweet taste. Upon tasting SKYY Infusions Ginger, one can easily recognize the delicious flavors of spiced and juiced ginger, roasted oranges and mild notes of cinnamon. The flavor profile is reminiscent of ginger ale, yet with a more intricate aroma and taste commonly associated with a homemade infusion. Of course, we’ve made the infusion process that can take up to two weeks, as easy as walking down to your local liquor store.
SKYY Infusions Ginger will be rolling out in stores this spring as the only nationally available ginger-infused vodka on the market. It joins the entire line of All Natural SKYY Infusions: Citrus, Pineapple, Cherry, Grape, Raspberry and Passion Fruit. Below is our collection of signature cocktails specially designed to highlight our newest Infusion. SKYY Infusions Ginger is also delicious when mixed with simple ingredients like cola, 7UP® or club soda.
Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda
Muddle cranberries and pineapple in a cocktail shaker. Add ice and rest of ingredients except soda and shake vigorously. Pour into a Collins glass with fresh ice and top with soda. Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass.
Sweet Heat
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 oz. Small, De-seeded Habanero Pepper Slice
0.75 oz. Agave Syrup
0.75 oz. Fresh Lime Juice
Candied Ginger
Gently muddle pepper slice in cocktail shaker. Add the rest of the ingredients, with the exception of candied ginger, with ice. Shake vigorously and strain into a cocktail glass. Garnish with candied ginger on rim of glass.
Ginger Sour
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
1 oz. Lemon Juice
0.5 oz. Egg White
0.5 oz. Maple Syrup
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with twist of lemon.
Ginger Goddess
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 Fresh Kiwi
3 Large Slices of Anjou Pear
Champagne (or Sparkling Wine)
Muddle kiwi and pear in a cocktail shaker. Add SKYY Infusions Ginger with ice and shake vigorously. Strain into a champagne flute and top with Champagne or Sparkling Wine. Garnish with a slice of kiwi.
Ginger & Bloody Mary Ann
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
4 oz. Tomato Juice
0.5 oz. Lemon Juice
0.5 Tbsp. Salted Capers
1 Tbsp. Bacon Bits
2 Dashes Worcestershire Sauce
Combine all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with fresh ice. Garnish with pickled green bean.
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