A family tradition since 1931! Enjoy freshly carved roasts, meats, seafood, sides, salads and a 20-foot dessert display in this breathtaking French art deco setting.
Sunday, May 9 · 10:30am-4:00pm
$43.95 Adults · $32.95 65+ Years · $18.95 5-12 Years
Mother's Day Menu
Carvery, Meats & Seafood
Salt Encrusted Top Round of Beef
Oven Roasted Breast of Turkey with Cranberry Sauce
Honey Glazed Ham
Teriyaki Glazed Mahi Mahi with Grilled Pineapple Relish
Roasted Pork Loin Stuffing and Sour Cherry Sauce
Grilled Chicken Mushroom Madeira Cream Sauce
Smoked Salmon with Accompaniments
Smoked Trout and Peppered Mackerel
Country Style Pate with Accompaniments
Iced Display of Cocktail Shrimp and Crab Claws
Breakfast, Brunch, Sides, Salads
Omelets and Waffles Made To Order
Eggs Benedict · Scrambled Eggs · Hash Brown Potatoes
Scalloped Potatoes · Roasted Spring Vegetables
Steamed Asparagus with Baby Carrots · Spanish Rice
Three Cheese Tortellini with Tomato Pomodoro Sauce
Imported Domestic Cheese Platters
Bacon and Sausage · Wedged Fruit of the Season
Tossed Caesar Salad · Field Mixed Greens with Toppings
Prosciutto, Arugula, Melon Salad with Balsamic
Asian Noodle Salad with Pickled Vegetables
Pesto Orzo Salad with Marinated Artichokes, Grilled Asparagus and Roasted Red Peppers
Fingerling Potato Salad · Caprese Salad
Desserts
Chocolate Fountain · Chocolate Pecan Pie · Apple Pie
Chocolate Grand Marnier Cake · Tiramisu Torte
Milk Chocolate Caramel Torte · Mango Raspberry Torte
Lemon Strawberry Torte · Walnut Spice Cake
Chocolate Pots De Crème Spoons · Assorted Mini Pastries Chocolate Dipped Strawberries · Peach Cobbler
Banana Bread Pudding · Espresso Cheesecake
Assorted Breakfast Pastries
Menu items subject to change.
Hilton Cincinnati Netherland Plaza
35 West Fifth Street
Cincinnati, Ohio 45202
513-421-9100
Thursday, April 22, 2010
Wednesday, April 21, 2010
The Best Gluten-Free Bread Machine Recipes
Millions of Americans suffer from food allergies and intolerances, particularly sensitivity to wheat, rye, barley and oats. By avoiding all foods that contain wheat or wheat products, the first thing off the table is usually bread. There is a new cookbook, 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES (Robert Rose; April 2010; softcover/$24.95; ISBN: 978-0-7788-0238-9) by Donna Washburn and Heather Butt, that will change that! With their help, you don’t have to be a master bread baker to create a delicious loaf of gluten-free bread. Using a bread machine, anyone can create homemade bread that everyone can eat (and love!), whether or not they are affected by gluten intolerance and allergies.
Having to live gluten-free can seem daunting at first, constantly craving what you can no longer eat. Heather and Donna, gluten-free baking experts, have created a comprehensive bread cookbook with tried and true recipes that will bring the glorious aroma of freshly baked bread to kitchens everywhere. For those who are managing gluten intolerance, a bread machine makes it easier and more convenient to prepare their own loaves from scratch, controlling all the ingredients.
Bread machines are now more popular than ever, ranking as one of the top three appliances purchased during the holiday season. Bread machines can do much more than just bake great loaves of bread. This book shows home bakers how to take advantage of the bread machine's ability to prepare dough for a wide variety of other treats, including rolls, pizza crusts, sourdoughs and yummy desserts. There are recipes for making wraps and flatbreads such as, ciabatta, focaccia, lavosh and crackers-- all gluten-free so everyone can enjoy these freshly baked breads.
“We are frequently asked to speak at International celiac conferences and support groups and our favorite topic is always bread and bread machine baking,” say Donna and Heather. “Manufacturers are constantly releasing new bread machines and every recipe in our new book has been tested using the latest bread machines.”
Donna and Heather’s recipes not only provide appetizing results, but are specifically designed to meet the exacting requirements of a bread machine. Recipes cover topics such as: Hearty Grains, Seeds and Nuts; Luncheon and Dinner Breads; Mixes and Sourdoughs; Savory Flatbreads; Dessert Breads and Beyond Breads. Each recipe has been extensively tested to ensure a successful product every time, including:
- Banana seed bread
- Brown bread
- Cornbread
- Cranberry wild rice bread
- Egg-free, corn-free, lactose-free brown bread
- Italian herb bread
- Pumpernickel Loaf
- Mock Swedish Limpa
- Moroccan Anise Bread
- Crusty French Baguette
- Whole-Grain Amaranth Bread
- Sourdough walnut bread
- Tomato rosemary bread
- Cottage Cheese Dill Loaf
- Orange Chocolate Chip Loaf
- Hot cross buns
- Sun-dried tomato Ciabatta
- Leek Mushroom Pizza
- Focaccia
- Apricot Pecan Loaf
- Stollen
Throughout the book, Donna and Heather provide tips and techniques for using your bread machine, as well as ideas and recipes for creating your own bread mixes. 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES starts off by educating home cooks about bread machines. Chapters that follow include:
- Using Your Bread Machine for Gluten-Free Baking
- Tips for Successful Gluten-Fee Bread Machine Baking
- Using Instant-Read Thermometers
- The Gluten-Free Bread Machine Pantry
Bread lovers everywhere, whether or not they have a gluten intolerance or wheat allergy, can enjoy one of life’s greatest pleasures - - home-baked bread with 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES.
ABOUT THE AUTHORS
Donna Washburn and Heather Butt are professional home economists and acknowledged experts in the field of bread machine baking, with interests in and passions for developing gluten-free recipes. They are the bestselling authors of eleven cookbooks including: 250 Gluten-Free Favorites, Complete Gluten-Free Cookbook, 125 Best Gluten-Free Recipes, The Best Gluten-Free Cookbook, 300 Best Bread Machine Recipes, America's Best Bread Machine Recipes and 125 Best Quick Bread Recipes. Donna and Heather developed recipes for bread machine manufacturers such as Black & Decker, GE, Hamilton Beach, Philips Electronics Ltd, and Proctor-Silex. They are sought-after guests and spokespeople at food shows and conferences throughout Canada and the United States. Heather and Donna live with their families in Mallorytown, Ontario, Canada. For more information visit their website, wwwbestbreadrecipes.com.
Crusty French Baguette
Makes Two 12-inch loaves, 12 slices each
You’ll be amazed by this one — a crusty loaf with a typical French bread texture.
Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal
2 cups brown rice flour 500 mL
2⁄3 cup potato starch 150 mL
2 teaspoons granulated sugar 10 mL
2 teaspoons xanthan gum 10 mL
2 teaspoons bread machine or instant yeast 10 mL
1 1⁄2 teaspoons salt 7 mL
1 1⁄2 cups water 375 mL
2 teaspoons cider vinegar 10 mL
2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well
and set aside.
2. Pour water and vinegar into the bread machine baking pan. Add egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and
sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread
machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.
4. Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared
pan, at least 6 inches (15 cm) apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1⁄4 inch (0.5 cm) deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425°F (220°C).
5. Bake for 20 to 23 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.
Tips
Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.
Ancient Grains Bread
Makes 15 Slices
Here’s a quartet of healthy grains — sorghum, amaranth, cornmeal and quinoa — combined in a soft-textured,
nutritious loaf that’s perfect for sandwiches.
1 cup sorghum flour 250 mL
3⁄4 cup amaranth flour 175 mL
3⁄4 cup cornmeal 175 mL
1⁄4 cup quinoa flour 60 mL
1⁄2 cup tapioca starch 125 mL
1⁄3 cup packed brown sugar 75 mL
1 tbsp xanthan gum__ 15 mL
3⁄4 tsp bread machine or instant yeast 4 mL
1 1⁄2 tsp salt _ 7 mL
1 1⁄4 cups water 300 mL
2 tbsp vegetable oil 30 mL
1 tsp cider vinegar 5 mL
2 eggs, lightly beaten
2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch,
brown sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and
sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180(C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.
To make this recipe egg-free: Omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer
with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1⁄4 cup (60 mL). This flavorful egg-free
loaf is shorter than some.
Tips
You can use 1⁄2 cup (125 mL) liquid whole eggs and 1⁄4 cup (60 mL) liquid egg whites, if you prefer.
Gluten-Free Cycle
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:
1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites
3. Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked.
If it's below 180_F (85_C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
Having to live gluten-free can seem daunting at first, constantly craving what you can no longer eat. Heather and Donna, gluten-free baking experts, have created a comprehensive bread cookbook with tried and true recipes that will bring the glorious aroma of freshly baked bread to kitchens everywhere. For those who are managing gluten intolerance, a bread machine makes it easier and more convenient to prepare their own loaves from scratch, controlling all the ingredients.
Bread machines are now more popular than ever, ranking as one of the top three appliances purchased during the holiday season. Bread machines can do much more than just bake great loaves of bread. This book shows home bakers how to take advantage of the bread machine's ability to prepare dough for a wide variety of other treats, including rolls, pizza crusts, sourdoughs and yummy desserts. There are recipes for making wraps and flatbreads such as, ciabatta, focaccia, lavosh and crackers-- all gluten-free so everyone can enjoy these freshly baked breads.
“We are frequently asked to speak at International celiac conferences and support groups and our favorite topic is always bread and bread machine baking,” say Donna and Heather. “Manufacturers are constantly releasing new bread machines and every recipe in our new book has been tested using the latest bread machines.”
Donna and Heather’s recipes not only provide appetizing results, but are specifically designed to meet the exacting requirements of a bread machine. Recipes cover topics such as: Hearty Grains, Seeds and Nuts; Luncheon and Dinner Breads; Mixes and Sourdoughs; Savory Flatbreads; Dessert Breads and Beyond Breads. Each recipe has been extensively tested to ensure a successful product every time, including:
- Banana seed bread
- Brown bread
- Cornbread
- Cranberry wild rice bread
- Egg-free, corn-free, lactose-free brown bread
- Italian herb bread
- Pumpernickel Loaf
- Mock Swedish Limpa
- Moroccan Anise Bread
- Crusty French Baguette
- Whole-Grain Amaranth Bread
- Sourdough walnut bread
- Tomato rosemary bread
- Cottage Cheese Dill Loaf
- Orange Chocolate Chip Loaf
- Hot cross buns
- Sun-dried tomato Ciabatta
- Leek Mushroom Pizza
- Focaccia
- Apricot Pecan Loaf
- Stollen
Throughout the book, Donna and Heather provide tips and techniques for using your bread machine, as well as ideas and recipes for creating your own bread mixes. 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES starts off by educating home cooks about bread machines. Chapters that follow include:
- Using Your Bread Machine for Gluten-Free Baking
- Tips for Successful Gluten-Fee Bread Machine Baking
- Using Instant-Read Thermometers
- The Gluten-Free Bread Machine Pantry
Bread lovers everywhere, whether or not they have a gluten intolerance or wheat allergy, can enjoy one of life’s greatest pleasures - - home-baked bread with 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES.
ABOUT THE AUTHORS
Donna Washburn and Heather Butt are professional home economists and acknowledged experts in the field of bread machine baking, with interests in and passions for developing gluten-free recipes. They are the bestselling authors of eleven cookbooks including: 250 Gluten-Free Favorites, Complete Gluten-Free Cookbook, 125 Best Gluten-Free Recipes, The Best Gluten-Free Cookbook, 300 Best Bread Machine Recipes, America's Best Bread Machine Recipes and 125 Best Quick Bread Recipes. Donna and Heather developed recipes for bread machine manufacturers such as Black & Decker, GE, Hamilton Beach, Philips Electronics Ltd, and Proctor-Silex. They are sought-after guests and spokespeople at food shows and conferences throughout Canada and the United States. Heather and Donna live with their families in Mallorytown, Ontario, Canada. For more information visit their website, wwwbestbreadrecipes.com.
Crusty French Baguette
Makes Two 12-inch loaves, 12 slices each
You’ll be amazed by this one — a crusty loaf with a typical French bread texture.
Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal
2 cups brown rice flour 500 mL
2⁄3 cup potato starch 150 mL
2 teaspoons granulated sugar 10 mL
2 teaspoons xanthan gum 10 mL
2 teaspoons bread machine or instant yeast 10 mL
1 1⁄2 teaspoons salt 7 mL
1 1⁄2 cups water 375 mL
2 teaspoons cider vinegar 10 mL
2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well
and set aside.
2. Pour water and vinegar into the bread machine baking pan. Add egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and
sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread
machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.
4. Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared
pan, at least 6 inches (15 cm) apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1⁄4 inch (0.5 cm) deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425°F (220°C).
5. Bake for 20 to 23 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.
Tips
Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.
Ancient Grains Bread
Makes 15 Slices
Here’s a quartet of healthy grains — sorghum, amaranth, cornmeal and quinoa — combined in a soft-textured,
nutritious loaf that’s perfect for sandwiches.
1 cup sorghum flour 250 mL
3⁄4 cup amaranth flour 175 mL
3⁄4 cup cornmeal 175 mL
1⁄4 cup quinoa flour 60 mL
1⁄2 cup tapioca starch 125 mL
1⁄3 cup packed brown sugar 75 mL
1 tbsp xanthan gum__ 15 mL
3⁄4 tsp bread machine or instant yeast 4 mL
1 1⁄2 tsp salt _ 7 mL
1 1⁄4 cups water 300 mL
2 tbsp vegetable oil 30 mL
1 tsp cider vinegar 5 mL
2 eggs, lightly beaten
2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch,
brown sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and
sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180(C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.
To make this recipe egg-free: Omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer
with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1⁄4 cup (60 mL). This flavorful egg-free
loaf is shorter than some.
Tips
You can use 1⁄2 cup (125 mL) liquid whole eggs and 1⁄4 cup (60 mL) liquid egg whites, if you prefer.
Gluten-Free Cycle
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:
1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites
3. Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked.
If it's below 180_F (85_C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
Tuesday, April 20, 2010
Chesapeake Opens at BWI Airport Marriott
Along the Chesapeake Bay, the ebb and flow of the tides act as a living backdrop reflecting the ever changing seasons as well as the lives and traditions of the region’s inhabitants. Using this unique coastal area as its primary inspiration, The BWI Airport Marriott Hotel has opened the doors to its new restaurant, Chesapeake, a celebration of life and Eastern Shore comfort. Taking its name and cuisine from that which has made the region famous, Chesapeake taps into a seafood lover’s dream, creating an upscale casual dining establishment where comfort and class come together as one.
Located just a few steps from the hotel’s new Lobby {Reinvented}, the restaurant is a warm and stylish modern American bar and grill, featuring Eastern Shore décor, gentle tones of earth colors, and wheatgrass in its details, and floor-to-ceiling murals of the Chesapeake River and the surrounding area. Three private dining rooms offer flexible space that can open up for additional breakfast seating or for smaller, intimate gatherings. With a festive happy hour, recessed televisions with the biggest games, and cozy high-backed booths, The Chesapeake promises an engaging and uplifting environment.
Throughout the region, the industrious citizens of the Bay have always taken guidance from the seashore’s natural resources, creating a brand of cuisine distinctly its own: warm, compelling, traditional, comforting, without sacrificing an ounce of class. On browsing through The Chesapeake’s menu, those resources become clear. From the Jumbo Lump Maryland Crab Cake and Grilled Salmon to the award-winning Cream of Crab Soup and the Crab-Crusted Rockfish, seafood is king. Local favorites like Chesapeake Flatbread, Maryland Fried Chicken, and the legendary Smith Island Layer Cake (from the Smith Island Bakery) combine with other traditional fare to round out an appealing collection of popular Eastern Shore delights. The restaurant also features a number of local ales and an impressive wine list.
Complete details about the restaurant’s menu is available online at the restaurant’s website, www.ChesapeakeBWI.com.
The BWI Airport Marriott Hotel is conveniently located adjacent to the Baltimore Washington International Thurgood Marshall Airport. This hotel in Linthicum, MD is also in the middle of the BWI business district near downtown Baltimore, Maryland, as well as Washington, DC. Take advantage of our complimentary shuttle to BWI airport and the Baltimore Light Rail, allowing for easy access to downtown Baltimore and the Inner Harbor. Enjoy the nearby National Aquarium, historic Annapolis, Washington, DC attractions or events at nearby stadiums paired with a Baltimore hotel deal. With our unique location, The BWI Airport Marriott is great for meetings, conferences, events, weddings, and receptions. Offering 18,800 square feet of flexible meeting space, including 19 event rooms, numerous breakout rooms, and the Grand Ballroom that can seat up to 1,200 guests, The BWI Airport Marriott is the ideal Baltimore hotel for business, weekend getaways, family, and leisure travel. For more information, visit www.bwiairportmarriott.com.
Located just a few steps from the hotel’s new Lobby {Reinvented}, the restaurant is a warm and stylish modern American bar and grill, featuring Eastern Shore décor, gentle tones of earth colors, and wheatgrass in its details, and floor-to-ceiling murals of the Chesapeake River and the surrounding area. Three private dining rooms offer flexible space that can open up for additional breakfast seating or for smaller, intimate gatherings. With a festive happy hour, recessed televisions with the biggest games, and cozy high-backed booths, The Chesapeake promises an engaging and uplifting environment.
Throughout the region, the industrious citizens of the Bay have always taken guidance from the seashore’s natural resources, creating a brand of cuisine distinctly its own: warm, compelling, traditional, comforting, without sacrificing an ounce of class. On browsing through The Chesapeake’s menu, those resources become clear. From the Jumbo Lump Maryland Crab Cake and Grilled Salmon to the award-winning Cream of Crab Soup and the Crab-Crusted Rockfish, seafood is king. Local favorites like Chesapeake Flatbread, Maryland Fried Chicken, and the legendary Smith Island Layer Cake (from the Smith Island Bakery) combine with other traditional fare to round out an appealing collection of popular Eastern Shore delights. The restaurant also features a number of local ales and an impressive wine list.
Complete details about the restaurant’s menu is available online at the restaurant’s website, www.ChesapeakeBWI.com.
The BWI Airport Marriott Hotel is conveniently located adjacent to the Baltimore Washington International Thurgood Marshall Airport. This hotel in Linthicum, MD is also in the middle of the BWI business district near downtown Baltimore, Maryland, as well as Washington, DC. Take advantage of our complimentary shuttle to BWI airport and the Baltimore Light Rail, allowing for easy access to downtown Baltimore and the Inner Harbor. Enjoy the nearby National Aquarium, historic Annapolis, Washington, DC attractions or events at nearby stadiums paired with a Baltimore hotel deal. With our unique location, The BWI Airport Marriott is great for meetings, conferences, events, weddings, and receptions. Offering 18,800 square feet of flexible meeting space, including 19 event rooms, numerous breakout rooms, and the Grand Ballroom that can seat up to 1,200 guests, The BWI Airport Marriott is the ideal Baltimore hotel for business, weekend getaways, family, and leisure travel. For more information, visit www.bwiairportmarriott.com.
Monday, April 19, 2010
Macaroons Give Color & Flavor to Spring Meals
One whiff of French Almond Macaroons (or Macaron) and dinners will know Spring is on its way. The light-as-air macaroons have special ingredients - orange blossom water and rose water - to give them a vibrant springtime flavor and aroma.
Nielsen-Massey Vanillas' Orange Blossom Water is distilled from Spanish and Middle Eastern oranges and carries the perfume of an orange grove. Rose Water, also from Nielsen-Massey Vanillas, is commonly used in French pastries to add delicate floral notes. The combined aroma will bring the presence of spring to the Easter table.
Laduree, the tea shop on the Champs-Elysees in Paris receives credit for the French-style macaroon, although the name of the cookies themselves come from the Italian word maccherone, (fine dough) and is thought to have originated in Italy during the Renaissance. Today in the U.S., according to a recent NPR story, French Macaroons have become so popular they replace cupcakes as this decade's defining sweet.
French Almond Macaroons
For the macaroons:
10 oz. confectioner's sugar
10 oz. finely ground almonds
5 large egg whites
Pinch of cream of tartar
1/3 cup granulated or superfine baker's sugar
Red and yellow food coloring (any spring time color can be used)
For the filling:
9 oz. unsalted butter, softened
5 oz. confectioner's sugar, sifted
2 tsp. finely grated orange zest
1 tsp. Nielsen-Massey Orange Blossom Water
1/2 cup raspberries
1 tsp. Nielsen-Massey Rose Water
Instructions:
1. For macaroons: Using a fine sieve, sift confectioners' sugar and finely ground almonds, pushing through with a wooden spoon.
2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbsp. at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
3. Spoon 1 mixture into a piping bag fitted with a 1/2-inch plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking).
4. Preheat oven to 300 degrees F/150 degrees C and bake macaroons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
5. For filling: Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners' sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to combine. Add raspberries and rose water to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling.
Makes 50 sandwiched macaroons.
Tip: To create a perfectly smooth top
Nielsen-Massey Vanillas' Orange Blossom Water is distilled from Spanish and Middle Eastern oranges and carries the perfume of an orange grove. Rose Water, also from Nielsen-Massey Vanillas, is commonly used in French pastries to add delicate floral notes. The combined aroma will bring the presence of spring to the Easter table.
Laduree, the tea shop on the Champs-Elysees in Paris receives credit for the French-style macaroon, although the name of the cookies themselves come from the Italian word maccherone, (fine dough) and is thought to have originated in Italy during the Renaissance. Today in the U.S., according to a recent NPR story, French Macaroons have become so popular they replace cupcakes as this decade's defining sweet.
French Almond Macaroons
For the macaroons:
10 oz. confectioner's sugar
10 oz. finely ground almonds
5 large egg whites
Pinch of cream of tartar
1/3 cup granulated or superfine baker's sugar
Red and yellow food coloring (any spring time color can be used)
For the filling:
9 oz. unsalted butter, softened
5 oz. confectioner's sugar, sifted
2 tsp. finely grated orange zest
1 tsp. Nielsen-Massey Orange Blossom Water
1/2 cup raspberries
1 tsp. Nielsen-Massey Rose Water
Instructions:
1. For macaroons: Using a fine sieve, sift confectioners' sugar and finely ground almonds, pushing through with a wooden spoon.
2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbsp. at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
3. Spoon 1 mixture into a piping bag fitted with a 1/2-inch plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking).
4. Preheat oven to 300 degrees F/150 degrees C and bake macaroons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
5. For filling: Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners' sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to combine. Add raspberries and rose water to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling.
Makes 50 sandwiched macaroons.
Tip: To create a perfectly smooth top
Friday, April 16, 2010
New From Kalamazoo Outdoor Gourmet
Kalamazoo Outdoor Gourmet™, the leading manufacturer of high-end outdoor kitchen equipment, announced today at the Kitchen and Bath Industry Show (K/BIS) the launch of its fully-redesigned collection of outdoor kitchen cabinetry. New styling gives kitchens a sleeker appearance with full-overlay doors and drawers. Interiors are now customizable with the addition of an adjustable- height shelving system. The new cabinets are available April 22 at www.kalamzoogourmet.com.
“We’ve leveraged our nearly 10 years of expertise in outdoor cabinetry to completely redesign our collection. The only thing that carries over from the former cabinet line is the handle,” said Pantelis A. “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “We’re continuously investing to make outdoor kitchens more enjoyable. The redesigned cabinetry looks great, provides a lot more design flexibility and sets a new standard for outdoor kitchen storage."
The new collection features 29 different styles plus accessories and can be mixed and matched in any combination, offering homeowners the widest number of choices and design flexibility to customize their cabinetry to their own unique outdoor cooking and entertaining needs.
A new adjustable-height shelf system is standard in all 24-inch cabinets, giving homeowners the ability to change a shelf’s vertical placement and further customize their outdoor cabinetry. The system holds up to five shelves within the cabinet; each shelf is 26-inches deep, 18 ½-inches wide and feature sides that are 2 ½-inches tall, ensuring items stay on a selected level. They rest on stainless steel glides that fully extend beyond the cabinet’s opening.
All cabinet doors and drawers now feature a full-overlay styling that covers the entire front of the cabinet, providing a cleaner appearance. As a design option, homeowners will be able to order cabinets with a new louvered door. Wind chains have been added to prevent doors from opening too widely in gusty conditions. Drawers stay shut and weather-tight with the addition of an indentation on the full extension stainless steel glides.
The design of the cabinets gives homeowners the ability to build a free-standing outdoor kitchen virtually anywhere, without having to install them into a wood or masonry framework. Already the fastest installing line of outdoor cabinetry, Kalamazoo’s new Speed Clip technology increases installation speeds by an additional 30 percent.
Each cabinet is built with Kalamazoo’s exclusive weather-tight rain gutter engineering; kitchen linens and cooking and cleaning accessories are kept dry because water is channeled away from the interior.
__________________
Kalamazoo Outdoor Gourmet™, the leading manufacturer of high-end outdoor kitchen equipment, announced today at the Kitchen and Bath Industry Show (K/BIS) the introduction of its 24-inch Warming Cabinet. An outdoor kitchen first, the new cabinet was inspired by food service professionals and offers homeowners a larger and easier-to-use warm storage space. Its highly-stylized louvered door establishes a new level of design. It will be available April 22 at www.kalamzoogourmet.com.
“Our warming cabinet brings more freedom to the outdoor kitchen and shatters the old way of storing food outdoors,” said Pantelis A. “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “Now you can keep turkeys, hams, large bowls of dips warm outside. You’re no longer restricted to small, flat hors d’oeuvres."
The new cabinet, with 4.7 cubic feet of warm storage space is unencumbered by the space and height restrictions that are a standard feature of warming drawers.
A series of specialized, adjustable-height warming shelves is at the heart of the cabinet; each sit on stainless steel glides that extend beyond the cabinet’s opening, giving the homeowner access to the entire shelf. Two shelves hold food and can be moved vertically within the cabinet to accommodate different sizes and shapes; each is 26-inches long x 18 ¼-inches wide in size, perforated to allow heat and moisture circulation, and can accommodate a wide variety of plate and platter sizes. It is capable of holding an optional third food shelf.
A separate shelf holds two water trays that retain warmth, radiate moisture, and quickly reheat the cabinet’s interior after a door opening. The bottom shelf holds up to six gel-fuel canisters that maintain an interior temperature of 160-degrees in 30-degree ambient weather.
A specially-designed thermometer ensures homeowners maintain food-safe heat levels within the cabinet.
In another first for outdoor kitchen equipment design, Kalamazoo created a louvered cabinet door. The new look aids cabinet ventilation, keeps out rain, and takes to a new level of style the outdoor kitchen cabinet door.
The 24-Inch Warming Cabinet is built with Kalamazoo’s exclusive weather-tight rain gutter engineering, which channels water away from the interior, keeping it dry It is fabricated by hand from heavy-
gauge stainless steel in Kalamazoo, Mich.
“We’ve leveraged our nearly 10 years of expertise in outdoor cabinetry to completely redesign our collection. The only thing that carries over from the former cabinet line is the handle,” said Pantelis A. “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “We’re continuously investing to make outdoor kitchens more enjoyable. The redesigned cabinetry looks great, provides a lot more design flexibility and sets a new standard for outdoor kitchen storage."
The new collection features 29 different styles plus accessories and can be mixed and matched in any combination, offering homeowners the widest number of choices and design flexibility to customize their cabinetry to their own unique outdoor cooking and entertaining needs.
A new adjustable-height shelf system is standard in all 24-inch cabinets, giving homeowners the ability to change a shelf’s vertical placement and further customize their outdoor cabinetry. The system holds up to five shelves within the cabinet; each shelf is 26-inches deep, 18 ½-inches wide and feature sides that are 2 ½-inches tall, ensuring items stay on a selected level. They rest on stainless steel glides that fully extend beyond the cabinet’s opening.
All cabinet doors and drawers now feature a full-overlay styling that covers the entire front of the cabinet, providing a cleaner appearance. As a design option, homeowners will be able to order cabinets with a new louvered door. Wind chains have been added to prevent doors from opening too widely in gusty conditions. Drawers stay shut and weather-tight with the addition of an indentation on the full extension stainless steel glides.
The design of the cabinets gives homeowners the ability to build a free-standing outdoor kitchen virtually anywhere, without having to install them into a wood or masonry framework. Already the fastest installing line of outdoor cabinetry, Kalamazoo’s new Speed Clip technology increases installation speeds by an additional 30 percent.
Each cabinet is built with Kalamazoo’s exclusive weather-tight rain gutter engineering; kitchen linens and cooking and cleaning accessories are kept dry because water is channeled away from the interior.
__________________
Kalamazoo Outdoor Gourmet™, the leading manufacturer of high-end outdoor kitchen equipment, announced today at the Kitchen and Bath Industry Show (K/BIS) the introduction of its 24-inch Warming Cabinet. An outdoor kitchen first, the new cabinet was inspired by food service professionals and offers homeowners a larger and easier-to-use warm storage space. Its highly-stylized louvered door establishes a new level of design. It will be available April 22 at www.kalamzoogourmet.com.
“Our warming cabinet brings more freedom to the outdoor kitchen and shatters the old way of storing food outdoors,” said Pantelis A. “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “Now you can keep turkeys, hams, large bowls of dips warm outside. You’re no longer restricted to small, flat hors d’oeuvres."
The new cabinet, with 4.7 cubic feet of warm storage space is unencumbered by the space and height restrictions that are a standard feature of warming drawers.
A series of specialized, adjustable-height warming shelves is at the heart of the cabinet; each sit on stainless steel glides that extend beyond the cabinet’s opening, giving the homeowner access to the entire shelf. Two shelves hold food and can be moved vertically within the cabinet to accommodate different sizes and shapes; each is 26-inches long x 18 ¼-inches wide in size, perforated to allow heat and moisture circulation, and can accommodate a wide variety of plate and platter sizes. It is capable of holding an optional third food shelf.
A separate shelf holds two water trays that retain warmth, radiate moisture, and quickly reheat the cabinet’s interior after a door opening. The bottom shelf holds up to six gel-fuel canisters that maintain an interior temperature of 160-degrees in 30-degree ambient weather.
A specially-designed thermometer ensures homeowners maintain food-safe heat levels within the cabinet.
In another first for outdoor kitchen equipment design, Kalamazoo created a louvered cabinet door. The new look aids cabinet ventilation, keeps out rain, and takes to a new level of style the outdoor kitchen cabinet door.
The 24-Inch Warming Cabinet is built with Kalamazoo’s exclusive weather-tight rain gutter engineering, which channels water away from the interior, keeping it dry It is fabricated by hand from heavy-
gauge stainless steel in Kalamazoo, Mich.
Hunger Politics: Overcoming Barriers to a Well-fed World
Considerable progress has been made in reducing hunger and boosting food security in recent decades, yet more people are hungry today than were even alive a century ago, according to a newly released issues paper that represents the first major output of Worldwatch Institute’s Nourishing the Planet project.
The paper, “Agricultural Innovation for Food Security and Poverty Reduction in the 21st Century: Issues for Africa and the World,” is a guidance document for the forthcoming 2011 edition of Worldwatch’s flagship report, State of the World. Authored by project collaborator Ecoagriculture Partners, the paper identifies three challenges that are central to the global conversation on hunger reduction and that need to be addressed:
Unify the food security, climate change, and ecosystem protection agendas
Rise above conflicting perspectives on the causes and solutions to hunger
Empower farmers and communities to feed themselves
“Historically, there has been a major disconnect between policymakers focused on hunger reduction and the newer voices mobilizing around ecosystem conservation and climate mitigation and adaptation,” says issues paper co-author Sara Scherr, President and CEO of Ecoagriculture Partners. “Yet in the midst of all this conflict, a rapidly growing set of individuals and institutions has been exploring innovations for reconciling these objectives—for developing landscape mosaics that overcome these challenges simultaneously.”
Technical and institutional innovations to boost smallholder productivity, gain market access, and restore natural resources are transforming agriculture in ways that can ensure food security, mitigate climate change, and conserve critical ecosystem services, including watershed protection, pollination, and pest and disease control. Such innovations are often hidden, however, as entrepreneurial farmers get overlooked by national and international government leaders and funders.
“Success” stories that have been identified, meanwhile, are too often not scaled up (or out) sufficiently to eliminate hunger and food insecurity. “Scaling up” has too often been approached by increasing the number of people involved, rather than by mobilizing similar successful, smaller-scale initiatives more broadly.
“Despite these obstacles, agricultural innovation is taking place in the fields of Uganda, Ghana, Kenya, and elsewhere across Africa to overcome the blight of global hunger,” says Nourishing the Planet co-director Danielle Nierenberg. “In order to feed the 1.02 billion people who go to bed hungry each night, change-makers must overcome the policy challenges that have plagued this issue for generations and embrace the innovations that have proven most effective to date.”
The issues paper is being shared with all authors and reviewers of State of the World 2011 as an inspiration for their writing and to serve as a common starting point for discussion on what sorts of political, social, and technological innovations can reduce hunger. Dozens of authors—including farmers, activists, academics, and journalists—will contribute to State of the World 2011, collectively challenging the global food community to find win-win-win solutions that can better feed sub-Saharan Africa.
About the Worldwatch Institute: Worldwatch Institute delivers the insights and ideas that empower decision makers to create an environmentally sustainable society that meets human needs. Worldwatch focuses on the 21st-century challenges of climate change, resource degradation, population growth, and poverty by developing and disseminating solid data and innovative strategies for achieving a sustainable society. For more information, visit www.worldwatch.org.
About the Nourishing the Planet Project: Nourishing the Planet seeks to highlight innovations that can reduce hunger, improve environmental and agricultural sustainability, improve the lives of women and girls, and be both economically feasible and scalable for farmers and the donor/investment community. The project will culminate in the release of State of the World 2011, the 28th edition of Worldwatch Institute’s flagship annual, with a focus on hunger. For more information, visit www.nourishingtheplanet.com.
The paper, “Agricultural Innovation for Food Security and Poverty Reduction in the 21st Century: Issues for Africa and the World,” is a guidance document for the forthcoming 2011 edition of Worldwatch’s flagship report, State of the World. Authored by project collaborator Ecoagriculture Partners, the paper identifies three challenges that are central to the global conversation on hunger reduction and that need to be addressed:
Unify the food security, climate change, and ecosystem protection agendas
Rise above conflicting perspectives on the causes and solutions to hunger
Empower farmers and communities to feed themselves
“Historically, there has been a major disconnect between policymakers focused on hunger reduction and the newer voices mobilizing around ecosystem conservation and climate mitigation and adaptation,” says issues paper co-author Sara Scherr, President and CEO of Ecoagriculture Partners. “Yet in the midst of all this conflict, a rapidly growing set of individuals and institutions has been exploring innovations for reconciling these objectives—for developing landscape mosaics that overcome these challenges simultaneously.”
Technical and institutional innovations to boost smallholder productivity, gain market access, and restore natural resources are transforming agriculture in ways that can ensure food security, mitigate climate change, and conserve critical ecosystem services, including watershed protection, pollination, and pest and disease control. Such innovations are often hidden, however, as entrepreneurial farmers get overlooked by national and international government leaders and funders.
“Success” stories that have been identified, meanwhile, are too often not scaled up (or out) sufficiently to eliminate hunger and food insecurity. “Scaling up” has too often been approached by increasing the number of people involved, rather than by mobilizing similar successful, smaller-scale initiatives more broadly.
“Despite these obstacles, agricultural innovation is taking place in the fields of Uganda, Ghana, Kenya, and elsewhere across Africa to overcome the blight of global hunger,” says Nourishing the Planet co-director Danielle Nierenberg. “In order to feed the 1.02 billion people who go to bed hungry each night, change-makers must overcome the policy challenges that have plagued this issue for generations and embrace the innovations that have proven most effective to date.”
The issues paper is being shared with all authors and reviewers of State of the World 2011 as an inspiration for their writing and to serve as a common starting point for discussion on what sorts of political, social, and technological innovations can reduce hunger. Dozens of authors—including farmers, activists, academics, and journalists—will contribute to State of the World 2011, collectively challenging the global food community to find win-win-win solutions that can better feed sub-Saharan Africa.
About the Worldwatch Institute: Worldwatch Institute delivers the insights and ideas that empower decision makers to create an environmentally sustainable society that meets human needs. Worldwatch focuses on the 21st-century challenges of climate change, resource degradation, population growth, and poverty by developing and disseminating solid data and innovative strategies for achieving a sustainable society. For more information, visit www.worldwatch.org.
About the Nourishing the Planet Project: Nourishing the Planet seeks to highlight innovations that can reduce hunger, improve environmental and agricultural sustainability, improve the lives of women and girls, and be both economically feasible and scalable for farmers and the donor/investment community. The project will culminate in the release of State of the World 2011, the 28th edition of Worldwatch Institute’s flagship annual, with a focus on hunger. For more information, visit www.nourishingtheplanet.com.
Buca di Beppo celebrates Administrative Professionals Week
Buca di Beppo Italian eatery’s around the country will celebrate Administrative Professionals Week, April 19 - April 23, 2010, by giving away a free Buca di Beppo mouse pad with every lunch order, while supplies last.
Treat support staff to delicious lunch size portions of Buca’s most famous and traditional dishes including, freshly baked lasagna, spaghetti with meatball, or baked rigatoni. For those seeking a more adventurous meal, try one of Buca’s delicious new menu items, including Spicy Chicken Rigatoni, Chicken Cacciatore and Veal Saltimbocca. If appetites desire a simpler alternative, try our Margherita or Veggie pizza – the perfect leftovers for a late afternoon snack at the office. At Buca di Beppo, any reason is a cause for celebration; finalize your staff “meeting” at Buca’s “office” with the new Colossal Brownie Sundae – 12 mouthwatering chunks of freshly-baked chocolate brownies tucked between six giant scoops of vanilla bean and chocolate gelato.
Whether an office consists of five employees, or fifty, Buca di Beppo provides a fun and festive atmosphere with food to match any occasion. With capabilities to host a simple lunch meeting, holiday office party, or anything else in between, Buca di Beppo provides everything needed need to make sure clients and employees have fun and leave full.
To find the Buca nearest you visit www.bucadibeppo.com.
Treat support staff to delicious lunch size portions of Buca’s most famous and traditional dishes including, freshly baked lasagna, spaghetti with meatball, or baked rigatoni. For those seeking a more adventurous meal, try one of Buca’s delicious new menu items, including Spicy Chicken Rigatoni, Chicken Cacciatore and Veal Saltimbocca. If appetites desire a simpler alternative, try our Margherita or Veggie pizza – the perfect leftovers for a late afternoon snack at the office. At Buca di Beppo, any reason is a cause for celebration; finalize your staff “meeting” at Buca’s “office” with the new Colossal Brownie Sundae – 12 mouthwatering chunks of freshly-baked chocolate brownies tucked between six giant scoops of vanilla bean and chocolate gelato.
Whether an office consists of five employees, or fifty, Buca di Beppo provides a fun and festive atmosphere with food to match any occasion. With capabilities to host a simple lunch meeting, holiday office party, or anything else in between, Buca di Beppo provides everything needed need to make sure clients and employees have fun and leave full.
To find the Buca nearest you visit www.bucadibeppo.com.
Wednesday, April 14, 2010
New iPhone App Changing the Way People Choose their Food
For the first time, consumers can easily access additive, allergen, ingredient and nutrient properties of any food product in-store by scanning food label barcodes with an innovative iPhone application from FoodEssentials.
Consumers can use the FoodEssentials Scanner to customize their food label view to focus on particular ingredients, food intolerances, or dietary needs and then compare products side-by-side to help them to choose the best products for their family’s needs.
While food labeling is under increased scrutiny – including Michelle Obama’s push to improve labeling and the FDA’s recent Health and Diet Survey showing a 10% increase in consumers who read food labels – reading and comparing labels remains a confusing exercise for most consumers, not to mention allergy or food intolerance sufferers.
The aim of the FoodEssentials Scanner is to leverage technology to simplify and personalize the food choice process. ¨Food labels contain a lot of information and everyone has their own specific needs,¨ said Anton Xavier, CEO of FoodEssentials who co-founded the Chicago, Illinois based company in 2008. ¨We’re focused on delivering a personalized label experience for anyone with an allergy, food intolerance or specific need¨.
The FoodEssentials Food Label Database is at the core of the application. ¨Presently the database contains 160,000 commercially available products and over 30,000 ingredients¨ said Dheeraj Patri, co-founder and COO. ¨In addition, we’re dedicated to collecting product data for scans that return no results, so that the more it is used the better it’ll get¨.
The application is in its second release, with plans underway to expand to other mobile platforms and expand functionality to further cater to consumer’s specific dietary needs. ¨We’ve been working on this for some time now and are excited to finally be addressing the problem right at the point where it is most relevant – in-store¨ said Mr. Xavier.
The FoodEssentials Scanner is the result of a partnership between FoodEssentials Corporation and Beaver Creek Consulting.
About FoodEssentials:
The FoodEssentials Food Label Database is the most comprehensive in existence and is used by grocery retailers, government agencies and anyone serious about food label data. FoodEssentials also provides dynamic Health and Wellness tools to grocery retailers across the USA. For more information, visit http://foodessentials.com.
About Beaver Creek Consulting:
Beaver Creek Consulting is your full service stop for custom App development. From concept to launch, you'll have your App done right, on today's hottest platforms - iPhone, BlackBerry, Android, and Palm.
iTunes link: http://itunes.apple.com/us/app/foodessentials-scanner/id360586367?mt=8
Consumers can use the FoodEssentials Scanner to customize their food label view to focus on particular ingredients, food intolerances, or dietary needs and then compare products side-by-side to help them to choose the best products for their family’s needs.
While food labeling is under increased scrutiny – including Michelle Obama’s push to improve labeling and the FDA’s recent Health and Diet Survey showing a 10% increase in consumers who read food labels – reading and comparing labels remains a confusing exercise for most consumers, not to mention allergy or food intolerance sufferers.
The aim of the FoodEssentials Scanner is to leverage technology to simplify and personalize the food choice process. ¨Food labels contain a lot of information and everyone has their own specific needs,¨ said Anton Xavier, CEO of FoodEssentials who co-founded the Chicago, Illinois based company in 2008. ¨We’re focused on delivering a personalized label experience for anyone with an allergy, food intolerance or specific need¨.
The FoodEssentials Food Label Database is at the core of the application. ¨Presently the database contains 160,000 commercially available products and over 30,000 ingredients¨ said Dheeraj Patri, co-founder and COO. ¨In addition, we’re dedicated to collecting product data for scans that return no results, so that the more it is used the better it’ll get¨.
The application is in its second release, with plans underway to expand to other mobile platforms and expand functionality to further cater to consumer’s specific dietary needs. ¨We’ve been working on this for some time now and are excited to finally be addressing the problem right at the point where it is most relevant – in-store¨ said Mr. Xavier.
The FoodEssentials Scanner is the result of a partnership between FoodEssentials Corporation and Beaver Creek Consulting.
About FoodEssentials:
The FoodEssentials Food Label Database is the most comprehensive in existence and is used by grocery retailers, government agencies and anyone serious about food label data. FoodEssentials also provides dynamic Health and Wellness tools to grocery retailers across the USA. For more information, visit http://foodessentials.com.
About Beaver Creek Consulting:
Beaver Creek Consulting is your full service stop for custom App development. From concept to launch, you'll have your App done right, on today's hottest platforms - iPhone, BlackBerry, Android, and Palm.
iTunes link: http://itunes.apple.com/us/app/foodessentials-scanner/id360586367?mt=8
Monday, April 12, 2010
Tasty Allergen-Free Recipes - New Cookbook
Families living with life-threatening food allergies may feel they cannot enjoy their favorite baked treats including cakes, cookies or doughnuts. Kelly Rudnicki, the Food Allergy Mama, shows families how to live with and enjoy allergy-free, flavorful baked treats in her book The Food Allergy Mama's Baking Book. Kelly explains to readers that they don't have to sacrifice good flavor to make desserts allergen-free.
The book is filled with traditional favorites such as muffins, breads and cookies, but also explores the allergen-free versions of cakes, pies, crisps and cobblers.
Kelly keeps her desserts fresh and delicious by using high-quality ingredients that are affordable and widely available. Her favorites include: Gold Medal Flour, Fleischmann's Margarine and Nielsen-Massey Vanillas.
Since 1907, Nielsen-Massey Vanillas has been dedicated to pure vanilla products. Their beans are hand-picked for perfection. A proprietary cold extraction process slowly and gently draws the delicate and distinctive flavor from the vanilla beans. Nielsen-Massey Vanilla adds a sweet touch to Kelly's recipes such as Apple House Cinnamon Doughnuts and Emerald Isle Coffee Cake.
"I'm a real stickler about the vanilla I use. There are some ingredients you can't go cheap; this is one of them. Nielsen-Massey's is top of the line. Get the good stuff, and you'll see a real difference in your baking results," Rudnicki said.
Apple House Cinnamon Doughnuts
Courtesy of The Food Allergy Mama's Baking Book
Yield: 12 doughnuts and 12 holes
Doughnuts
Vegetable oil, for frying
¾ cup unsweetened applesauce
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla extract
¾ cup granulated sugar
3 tablespoons Fleischman's Unsalted Margarine, melted
4 ½ - 4 ¾ cups Gold Medal Unbleached All-purpose flour
3 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup soy or rice milk
Cinnamon sugar, for rolling
½ cup granulated sugar
2 teaspoons ground cinnamon
In a large, heavy pot, heat 2 to 3 inches of vegetable oil until a candy thermometer inserted in the oil reaches 375ºF.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and ¾ cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk. Add the flour mixture and the soy milk alternately to the applesauce - margarine mixture. Add more flour, if needed, to make a smooth and not-too-sticky dough.
Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to a ½-inch-thick circle. Dip a doughnut cutter into flour, and cut into the dough. Remove the trimmings and reroll, repeating the process.
Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side. Doughnuts should be golden brown on both sides. Lift out the doughnuts with metal tongs and drain on paper towels.
Mix together the ½ cup sugar and the 2 teaspoons cinnamon. Place the cinnamon - sugar mixture in a brown paper lunch bag. Place the warm doughnuts, one at a time, in the brown bag, and shake to coat. Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.
Note: If you don't have a doughnut cutter, use a 3-inch biscuit cutter instead. To make the doughnut holes, use an empty, sterilized round medicine bottle without the cap. Poke the hole in the middle of the circle, and down the hole will pop. This is a time-tested trick Rudnicki learned from her mom.
About The Food Allergy Mama's Baking Book
With more children diagnosed with food allergies every year, parents are eager to find recipes that are both allergen-free and flavorful. Kelly Rudnicki is one of those parents, and she's created her own delicious baked recipes to help fill this gap. The Food Allergy Mama's Baking Book contains recipes that are completely nut, egg, and dairy free and that can stand up to their original versions. Children with food allergies no longer have to be excluded while their friends eat scrumptious baked goods. The Food Allergy Mama's Baking Book features scores of both sweet and savory baking recipes.
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.
The book is filled with traditional favorites such as muffins, breads and cookies, but also explores the allergen-free versions of cakes, pies, crisps and cobblers.
Kelly keeps her desserts fresh and delicious by using high-quality ingredients that are affordable and widely available. Her favorites include: Gold Medal Flour, Fleischmann's Margarine and Nielsen-Massey Vanillas.
Since 1907, Nielsen-Massey Vanillas has been dedicated to pure vanilla products. Their beans are hand-picked for perfection. A proprietary cold extraction process slowly and gently draws the delicate and distinctive flavor from the vanilla beans. Nielsen-Massey Vanilla adds a sweet touch to Kelly's recipes such as Apple House Cinnamon Doughnuts and Emerald Isle Coffee Cake.
"I'm a real stickler about the vanilla I use. There are some ingredients you can't go cheap; this is one of them. Nielsen-Massey's is top of the line. Get the good stuff, and you'll see a real difference in your baking results," Rudnicki said.
Apple House Cinnamon Doughnuts
Courtesy of The Food Allergy Mama's Baking Book
Yield: 12 doughnuts and 12 holes
Doughnuts
Vegetable oil, for frying
¾ cup unsweetened applesauce
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla extract
¾ cup granulated sugar
3 tablespoons Fleischman's Unsalted Margarine, melted
4 ½ - 4 ¾ cups Gold Medal Unbleached All-purpose flour
3 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup soy or rice milk
Cinnamon sugar, for rolling
½ cup granulated sugar
2 teaspoons ground cinnamon
In a large, heavy pot, heat 2 to 3 inches of vegetable oil until a candy thermometer inserted in the oil reaches 375ºF.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and ¾ cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk. Add the flour mixture and the soy milk alternately to the applesauce - margarine mixture. Add more flour, if needed, to make a smooth and not-too-sticky dough.
Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to a ½-inch-thick circle. Dip a doughnut cutter into flour, and cut into the dough. Remove the trimmings and reroll, repeating the process.
Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side. Doughnuts should be golden brown on both sides. Lift out the doughnuts with metal tongs and drain on paper towels.
Mix together the ½ cup sugar and the 2 teaspoons cinnamon. Place the cinnamon - sugar mixture in a brown paper lunch bag. Place the warm doughnuts, one at a time, in the brown bag, and shake to coat. Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.
Note: If you don't have a doughnut cutter, use a 3-inch biscuit cutter instead. To make the doughnut holes, use an empty, sterilized round medicine bottle without the cap. Poke the hole in the middle of the circle, and down the hole will pop. This is a time-tested trick Rudnicki learned from her mom.
About The Food Allergy Mama's Baking Book
With more children diagnosed with food allergies every year, parents are eager to find recipes that are both allergen-free and flavorful. Kelly Rudnicki is one of those parents, and she's created her own delicious baked recipes to help fill this gap. The Food Allergy Mama's Baking Book contains recipes that are completely nut, egg, and dairy free and that can stand up to their original versions. Children with food allergies no longer have to be excluded while their friends eat scrumptious baked goods. The Food Allergy Mama's Baking Book features scores of both sweet and savory baking recipes.
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.
Friday, April 9, 2010
Garlic Roaster Giveaway For Nat'l Garlic Day April 19
Happy National Garlic Month!
I bet you didn't know there was a National Garlic Day and that April is National Garlic Month, but it is true.
To celebrate, TODCO is giving away Roasted Garlic Express garlic roasters to fans of their Facebook fan page.
http://www.facebook.com/hannongroup?ref=ts
The roaster cuts the time of roasting garlic in half and is available in several styles to fit any decor.
TODCO is a division of Hannon Group, LTD, which also makes Sachi Insulated Lunch Totes, Advanced Ceramic Cutlery, Meno and other Kitchen Utensils, and more.
I bet you didn't know there was a National Garlic Day and that April is National Garlic Month, but it is true.
To celebrate, TODCO is giving away Roasted Garlic Express garlic roasters to fans of their Facebook fan page.
http://www.facebook.com/hannongroup?ref=ts
The roaster cuts the time of roasting garlic in half and is available in several styles to fit any decor.
TODCO is a division of Hannon Group, LTD, which also makes Sachi Insulated Lunch Totes, Advanced Ceramic Cutlery, Meno and other Kitchen Utensils, and more.
Daelia's Biscuits for Cheese Launches New Flavor
Daelia’s Food Company, the Cincinnati-based makers of Daelia’s Biscuits for Cheese, has added a second flavor to its popular line: Hazelnut with Figs. The new flavor started shipping in March and will make its way to Daelia’s North American network of retailers and distributors throughout April. Daelia’s original flavor – Almond Raisin with a peppery finish – was launched in late 2009.
“We are encouraged by the immediate reception of the new product, not just by our retailers and distributors but also by consumers,” said Maria Walley, president of Daelia’s Food Company. “We’ve done a number of product demos and are finding that customers are split 50/50 on their favorite flavor. Both are selling quite well.”
The new Hazelnut with Figs flavor and the original Almond Raisin are available at Whole Foods Market and at retailers across the country. Suggested retail price is $5.50.
Both flavors complement a wide range of cheeses. “But we are especially crazy about the Hazelnut with Figs served with Blue Cheeses,” added Walley. “The light sweetness of the figs pairs especially well with the assertiveness of blue cheeses. The biscuits look great on a cheese board because of their elongated shape and contrasting colors. And they are very sturdy and don’t crumble on the board.”
Daelia's Biscuits for Cheese
www.daeliasbiscuitsforcheese.com or call 513.221.4322
Made in the U.S.A. and based on an old Mediterranean recipe, Daelia’s Biscuits for Cheese are designed specifically to go with all types of cheeses, from domestic to imported, soft-ripened to aged cheddars. Daelia’s Biscuits bring out the natural flavors of the cheese but never overwhelm them, perfect for food lovers who enjoy exploring the full range of flavors and are looking for the ideal accompaniment for their cheeses and wines. Daelia’s Biscuits are currently available in two flavors and can be found in Whole Foods Market and other specialty retailers across the country. Made with the highest quality ingredients, Daelia’s Biscuits have no added fat or salt that would detract from the flavor of the cheeses. They’re sturdy so they won’t break easily and they’re pleasing to the eye and the palette. Suggested retail price is $5.50.
Maria Walley, Founder
People have been making and eating cheese for hundreds of years, in places all over the globe. France, Italy, Australia, even Egypt, Argentina and New Zealand. Hundreds of different textures, flavors and varieties. But just try to find a nice cracker to go with them. That was Maria Walley’s motivation when she started Daelia’s in August 2009.
“Cheese lovers know that great cheese should be served with interesting breads and crackers that complement and bring out the natural flavors of the cheese, but don’t overwhelm them,” said Walley, a genuine foodie who has spent her nearly 20-year career working in the cheese and specialty foods business. “I wanted to make a biscuit specially designed to go with all types of cheeses, and so Daelia’s Biscuits for Cheese were born.”
Who better than Walley to come up with that perfect biscuit? She owned and operated a specialty food and wine retail shop in Cincinnati’s affluent Hyde Park neighborhood in the early 1990s, then launched the Hyde Park Specialty Food Marketing Group, a food brokerage and consulting practice. From there, she became managing director for U.S. operations for Cheese from Britain, a sales and marketing organization with a focus on developing retail business for fine cheese producers and exporters across the United Kingdom.
Walley had the seed of the Daelia’s Biscuits idea in 2007 and in 2009, it was time to bring it to life. Just a few months later, Daelia’s is available in thousands of retail stores across North America.
Daelia’s Biscuits for Cheese are available at these fine retailers:
Whole Foods Market (nationwide)
Central Markets (Texas)
QFC (Washington)
Dorothy Lane Markets (Dayton, OH)
Nugget's (California)
Weiland's Meats (Columbus, OH)
Party Source (Kentucky)
Lund's Byerly's (Minneapolis/St. Paul)
Kowalski's (Minneapolis/St. Paul)
Treasure Island (Chicago)
United Markets (Texas)
Golden Goose (Boston)
Epicure South Beach (Miami, FL)
Larry's Market (Milwaukee)
Southport Grocery & Café (Chicago)
Shaw's (Boston)
Spec's Liquor Stores (Texas)
Garden Of Eden (New York)
Cheese Shop (Concord, MA)
Hannaford (New England)
iGourmet (online)
“We are encouraged by the immediate reception of the new product, not just by our retailers and distributors but also by consumers,” said Maria Walley, president of Daelia’s Food Company. “We’ve done a number of product demos and are finding that customers are split 50/50 on their favorite flavor. Both are selling quite well.”
The new Hazelnut with Figs flavor and the original Almond Raisin are available at Whole Foods Market and at retailers across the country. Suggested retail price is $5.50.
Both flavors complement a wide range of cheeses. “But we are especially crazy about the Hazelnut with Figs served with Blue Cheeses,” added Walley. “The light sweetness of the figs pairs especially well with the assertiveness of blue cheeses. The biscuits look great on a cheese board because of their elongated shape and contrasting colors. And they are very sturdy and don’t crumble on the board.”
Daelia's Biscuits for Cheese
www.daeliasbiscuitsforcheese.com or call 513.221.4322
Made in the U.S.A. and based on an old Mediterranean recipe, Daelia’s Biscuits for Cheese are designed specifically to go with all types of cheeses, from domestic to imported, soft-ripened to aged cheddars. Daelia’s Biscuits bring out the natural flavors of the cheese but never overwhelm them, perfect for food lovers who enjoy exploring the full range of flavors and are looking for the ideal accompaniment for their cheeses and wines. Daelia’s Biscuits are currently available in two flavors and can be found in Whole Foods Market and other specialty retailers across the country. Made with the highest quality ingredients, Daelia’s Biscuits have no added fat or salt that would detract from the flavor of the cheeses. They’re sturdy so they won’t break easily and they’re pleasing to the eye and the palette. Suggested retail price is $5.50.
Maria Walley, Founder
People have been making and eating cheese for hundreds of years, in places all over the globe. France, Italy, Australia, even Egypt, Argentina and New Zealand. Hundreds of different textures, flavors and varieties. But just try to find a nice cracker to go with them. That was Maria Walley’s motivation when she started Daelia’s in August 2009.
“Cheese lovers know that great cheese should be served with interesting breads and crackers that complement and bring out the natural flavors of the cheese, but don’t overwhelm them,” said Walley, a genuine foodie who has spent her nearly 20-year career working in the cheese and specialty foods business. “I wanted to make a biscuit specially designed to go with all types of cheeses, and so Daelia’s Biscuits for Cheese were born.”
Who better than Walley to come up with that perfect biscuit? She owned and operated a specialty food and wine retail shop in Cincinnati’s affluent Hyde Park neighborhood in the early 1990s, then launched the Hyde Park Specialty Food Marketing Group, a food brokerage and consulting practice. From there, she became managing director for U.S. operations for Cheese from Britain, a sales and marketing organization with a focus on developing retail business for fine cheese producers and exporters across the United Kingdom.
Walley had the seed of the Daelia’s Biscuits idea in 2007 and in 2009, it was time to bring it to life. Just a few months later, Daelia’s is available in thousands of retail stores across North America.
Daelia’s Biscuits for Cheese are available at these fine retailers:
Whole Foods Market (nationwide)
Central Markets (Texas)
QFC (Washington)
Dorothy Lane Markets (Dayton, OH)
Nugget's (California)
Weiland's Meats (Columbus, OH)
Party Source (Kentucky)
Lund's Byerly's (Minneapolis/St. Paul)
Kowalski's (Minneapolis/St. Paul)
Treasure Island (Chicago)
United Markets (Texas)
Golden Goose (Boston)
Epicure South Beach (Miami, FL)
Larry's Market (Milwaukee)
Southport Grocery & Café (Chicago)
Shaw's (Boston)
Spec's Liquor Stores (Texas)
Garden Of Eden (New York)
Cheese Shop (Concord, MA)
Hannaford (New England)
iGourmet (online)
Thursday, April 8, 2010
Cincinnatians Vote Penn Station East Coast Subs “Best” in Three Categories
Penn Station East Coast Subs has been awarded the honor “Best in Cincinnati” in three important food categories; Best Cheesesteak, Best French Fries and Best Sub Sandwiches. The BEST OF CINCINNATI® poll was conducted in February by the popular print and web publication City Beat. There were over 18,000 votes cast, making this the largest poll in the award’s 14 years of existence.
“We are grateful to the thousands of customers and fans who took time to vote,” said Craig Dunaway, President of Penn Station, Inc. “Our customers tell us our insistence on fresh ingredients and our grilled-to-order taste keeps them coming back again and again”.
“Penn Station is dedicated to building strong relationships with its customers and the community,” said John Doyle, president of the local Cincinnati franchise advertising cooperative. “We support numerous non-profit organizations, plus we are very active with the Cincinnati Reds. It feels great to see the community support us as we try to support them.”
When founder Jeff Osterfeld opened up the first Penn Station in Cincinnati in 1985, the original menu only had four sandwiches. The grilled Philadelphia Cheesesteak became an instant hit with customers and remains a popular choice today.
Penn Station now offers a wide variety of hot, grilled to-order-sandwiches. All are served on hearth-baked bread. Fresh, hand-cut fries and hand-squeezed lemonade are the most popular sides. Customers can choose from Chicken Cordon Bleu; the Chicken Teriyaki; the Chicken Parmesan; the Pizza; the Italian; the Club; the Reuben; the Vegetarian, and the unique fresh-grilled Artichoke Sub. The menu also features the Cold Deli Classics; Chicken and Tuna Salad Sub, ten Sub Salads, and Kid’s Meals. A new Catering and Box Lunch menu with a wide variety of options is also available. Visit http://pscincy.com for a full menu and to find a restaurant near you.
Penn Station East Coast Subs is an upscale, quick-casual restaurant chain, headquartered in Cincinnati, Ohio. Penn Station, Inc. develops franchises and operates a rapidly expanding chain of restaurants under the trademark of Penn Station East Coast Subs. There are currently over 210 Penn Station Restaurants in 12 states including Virginia, West Virginia, North Carolina, South Carolina, Kentucky, Ohio, Missouri, Indiana, Tennessee, Michigan, Pennsylvania and Illinois.
“We are grateful to the thousands of customers and fans who took time to vote,” said Craig Dunaway, President of Penn Station, Inc. “Our customers tell us our insistence on fresh ingredients and our grilled-to-order taste keeps them coming back again and again”.
“Penn Station is dedicated to building strong relationships with its customers and the community,” said John Doyle, president of the local Cincinnati franchise advertising cooperative. “We support numerous non-profit organizations, plus we are very active with the Cincinnati Reds. It feels great to see the community support us as we try to support them.”
When founder Jeff Osterfeld opened up the first Penn Station in Cincinnati in 1985, the original menu only had four sandwiches. The grilled Philadelphia Cheesesteak became an instant hit with customers and remains a popular choice today.
Penn Station now offers a wide variety of hot, grilled to-order-sandwiches. All are served on hearth-baked bread. Fresh, hand-cut fries and hand-squeezed lemonade are the most popular sides. Customers can choose from Chicken Cordon Bleu; the Chicken Teriyaki; the Chicken Parmesan; the Pizza; the Italian; the Club; the Reuben; the Vegetarian, and the unique fresh-grilled Artichoke Sub. The menu also features the Cold Deli Classics; Chicken and Tuna Salad Sub, ten Sub Salads, and Kid’s Meals. A new Catering and Box Lunch menu with a wide variety of options is also available. Visit http://pscincy.com for a full menu and to find a restaurant near you.
Penn Station East Coast Subs is an upscale, quick-casual restaurant chain, headquartered in Cincinnati, Ohio. Penn Station, Inc. develops franchises and operates a rapidly expanding chain of restaurants under the trademark of Penn Station East Coast Subs. There are currently over 210 Penn Station Restaurants in 12 states including Virginia, West Virginia, North Carolina, South Carolina, Kentucky, Ohio, Missouri, Indiana, Tennessee, Michigan, Pennsylvania and Illinois.
Wednesday, April 7, 2010
Serendipity in Las Vegas
With more than 50 years of history at it’s flagship New York location, Serendipity 3 at Caesars Palace has become a landmark destination in Las Vegas. In honor of its one-year anniversary, Las Vegas Mayor, Oscar Goodman proclaimed April 6, 2010 “Serendipity 3 Day” in the city of Las Vegas. Special guest of honor, Holly Madison, delivered Mayor Goodman’s proclamation before cutting the ceremony’s anniversary cake. Caesars Palace Executive Pastry Chef Randy Sebastian custom-created a dessert in Holly’s name for guests to enjoy throughout the entire month of April. “Holly’s Pink Peppermint Sundae” includes pink peppermint ice cream, a pink blondie brownie, seasonal berries, red berry coulis and pink cotton candy. The delicacy is available to guests throughout the entire month of April for $10.
Continuing in the celebratory festivities, the famed restaurant is on target for the sale of its 100,000th Frrrozen Hot Chocolate by the end of the anniversary month. The lucky guest to purchase the renowned dessert will receive a $1,000 Gold Opulence Sundae, donned the “most expensive dessert ever created” by Guinness World Record. The dessert boasts an icey, rich cocoa flavor with more than 20 varieties of chocolate served spilling over the edges.
“A big thank you to our partners at Caesars Palace, the city of Las Vegas, our staff and most of all, our guests who have made our first year on The Strip a big success,” said Rowen Seibel, owner of Serendipity 3. “We look forward to bringing memorable experiences filled with great food, fun and Frrrozen Hot Chocolate for decades to come.”
With more than 50 years of history from its original home in New York, Serendipity 3 has made a place in the hearts of people from East Coast to West. Defined as “…the art of making happy discoveries, or finding the unexpectedly pleasant by chance or sagacity,” Serendipity was the perfect description of three young men who pooled their combined fortunes of three hundred dollars and in 1954 staked a claim to a location on East 58th Street. The restaurant opened with four tables, sixteen chairs, and a towering espresso machine. In no time, the line formed stretching around the block and has had loyal guests for the past 56 years.
The spectacular savory creations and over-the-top desserts have found a new following in Las Vegas as it’s become a must-see destination for world-wide travelers. The whimsical café boasts large windows, offering the ultimate Vegas dining experience in the dining room or on its three terraces topped with bright pink and orange awnings. Oversized lighting fixtures and a rainbow of color accent the interior, with seats 98 patrons in white chairs with colorful accents. Table appointments are reminiscent of the original shop. A showcase cocktail bar area provides 10 bar seats, and a large retail space displays a unique collection of specialty merchandise. The large exterior patios seat 150 diners with nearly 100 seats Strip-side.
The menu consists of the popular favorites including delicious burgers, famous foot-long hotdogs, stacked sandwiches, special salads, pizza and colossal cakes and sundaes. Guests can enjoy the delectable offerings Monday – Thursday, 11 a.m. – 11 p.m., Friday 11 a.m. – midnight, Saturday 10 a.m. – midnight, Sunday 10 a.m. – 11 p.m. Brunch is every Saturday and Sunday. For reservations please contact 702.731.7266.
Continuing in the celebratory festivities, the famed restaurant is on target for the sale of its 100,000th Frrrozen Hot Chocolate by the end of the anniversary month. The lucky guest to purchase the renowned dessert will receive a $1,000 Gold Opulence Sundae, donned the “most expensive dessert ever created” by Guinness World Record. The dessert boasts an icey, rich cocoa flavor with more than 20 varieties of chocolate served spilling over the edges.
“A big thank you to our partners at Caesars Palace, the city of Las Vegas, our staff and most of all, our guests who have made our first year on The Strip a big success,” said Rowen Seibel, owner of Serendipity 3. “We look forward to bringing memorable experiences filled with great food, fun and Frrrozen Hot Chocolate for decades to come.”
With more than 50 years of history from its original home in New York, Serendipity 3 has made a place in the hearts of people from East Coast to West. Defined as “…the art of making happy discoveries, or finding the unexpectedly pleasant by chance or sagacity,” Serendipity was the perfect description of three young men who pooled their combined fortunes of three hundred dollars and in 1954 staked a claim to a location on East 58th Street. The restaurant opened with four tables, sixteen chairs, and a towering espresso machine. In no time, the line formed stretching around the block and has had loyal guests for the past 56 years.
The spectacular savory creations and over-the-top desserts have found a new following in Las Vegas as it’s become a must-see destination for world-wide travelers. The whimsical café boasts large windows, offering the ultimate Vegas dining experience in the dining room or on its three terraces topped with bright pink and orange awnings. Oversized lighting fixtures and a rainbow of color accent the interior, with seats 98 patrons in white chairs with colorful accents. Table appointments are reminiscent of the original shop. A showcase cocktail bar area provides 10 bar seats, and a large retail space displays a unique collection of specialty merchandise. The large exterior patios seat 150 diners with nearly 100 seats Strip-side.
The menu consists of the popular favorites including delicious burgers, famous foot-long hotdogs, stacked sandwiches, special salads, pizza and colossal cakes and sundaes. Guests can enjoy the delectable offerings Monday – Thursday, 11 a.m. – 11 p.m., Friday 11 a.m. – midnight, Saturday 10 a.m. – midnight, Sunday 10 a.m. – 11 p.m. Brunch is every Saturday and Sunday. For reservations please contact 702.731.7266.
Tuesday, April 6, 2010
Get Your Protein at Breakfast with Kashi
We are constantly reminded about the importance of eating a healthy breakfast not only for a good nutritional start to the day, but also because eating breakfast will better ensure that we won’t feel hungry during the morning. Protein is the best breakfast ally in fighting off hunger before lunch and it doesn’t have to be in the form of eggs and bacon—it can be found in your cereal, a more convenient and nutritious breakfast option.
In fact, one cup of Kashi GOLEAN has as much protein as one egg and one cup of yogurt! Eating a breakfast rich in protein will not only help you to stay fuller throughout the day, but may even help to lower your blood pressure.* I’m writing to suggest developing a feature on the benefits of eating protein for breakfast, along with easy-to-prepare, nutritious, protein-rich breakfast food recommendations, including Kashi GOLEAN cereals:
· Jumpstart your metabolism: The digestion of protein heats up your metabolism, allowing you to burn almost 40% more calories and fat than carbohydrates.
· Stay fuller longer: Eating protein at breakfast provides you with the sustained energy you need to stay alert and full throughout the morning—say goodbye to hunger pangs and unhealthy pick-me-ups before lunch.
· Ditch the skillet: Running late shouldn’t be an excuse for skipping a protein-filled healthy breakfast. Enjoy a bowl of Kashi GOLEAN Original, GOLEAN Crunch! Honey Almond Flax or GOLEAN Crisp! Toasted Berry Crumble for breakfast and keep your tastebuds and body satisfied with at least 9 grams of protein.
In fact, one cup of Kashi GOLEAN has as much protein as one egg and one cup of yogurt! Eating a breakfast rich in protein will not only help you to stay fuller throughout the day, but may even help to lower your blood pressure.* I’m writing to suggest developing a feature on the benefits of eating protein for breakfast, along with easy-to-prepare, nutritious, protein-rich breakfast food recommendations, including Kashi GOLEAN cereals:
· Jumpstart your metabolism: The digestion of protein heats up your metabolism, allowing you to burn almost 40% more calories and fat than carbohydrates.
· Stay fuller longer: Eating protein at breakfast provides you with the sustained energy you need to stay alert and full throughout the morning—say goodbye to hunger pangs and unhealthy pick-me-ups before lunch.
· Ditch the skillet: Running late shouldn’t be an excuse for skipping a protein-filled healthy breakfast. Enjoy a bowl of Kashi GOLEAN Original, GOLEAN Crunch! Honey Almond Flax or GOLEAN Crisp! Toasted Berry Crumble for breakfast and keep your tastebuds and body satisfied with at least 9 grams of protein.
Get Drinking! New Book Cuts Intimidation Factor of Wine
As much as Americans love the finer things, 90% of the wines bought in America are popular big brands that cost less than $15 a bottle, —yet no one has ever compared them, until now. In Good, Better, Best Wines, a new book launched this week, wine expert Carolyn Evans Hammond ranks the most popular big brand wines by grape variety and price point, up to $15 per bottle. This book is particularly timely given America is drinking more wine than ever and is poised to become the world’s biggest wine consumer by 2012 according to The International Wine and Spirit Record.
In Good, Better, Best Wines readers will find:
• The good, better and best big name wines under $5, $8, $11 and $15, for each major grape variety
• Hundreds of bottle images, for easy recognition on the shelf
• Jargon-free tasting notes
• Perfect party wine recommendations for specific occasions
• Trade secrets for getting the most out of each bottle
And because Good, Better, Best Wines focuses on the best-selling wines in the United States—think names like Beringer, Barefoot, Kendall-Jackson and Woodbridge—they’ll be stocked at the local store. These are the most widely available wines in America.
About the Author:
Carolyn Evans Hammond is an accomplished wine writer whose articles have appeared in such eminent magazines as Decanter and Wine & Spirit International in the United Kingdom, as well as Maclean’s, Taste, and Tidings in Canada. Her first book, 1000 Best Wine Secrets, earned critical acclaim and international distribution. She also issues a newsletter, runs a wine club, conducts seminars, and publishes a blog on her website—http://www.wine-tribune.com. She holds the Diploma from the Wine & Spirit Education Trust and a BA from York University.
To learn more about Carolyn and her new book Good, Better, Best Wines, view her book trailer at http://www.wine-tribune.com
To watch the one-minute book trailer, click here: http://www.wine-tribune.com.
Good, Better, Best Wines, A No-Nonsense Guide to Popular Wines
Carolyn Evans Hammond
April 2010, $12.95
ISBN: 978-1-59257-977-8
Alpha Books
In Good, Better, Best Wines readers will find:
• The good, better and best big name wines under $5, $8, $11 and $15, for each major grape variety
• Hundreds of bottle images, for easy recognition on the shelf
• Jargon-free tasting notes
• Perfect party wine recommendations for specific occasions
• Trade secrets for getting the most out of each bottle
And because Good, Better, Best Wines focuses on the best-selling wines in the United States—think names like Beringer, Barefoot, Kendall-Jackson and Woodbridge—they’ll be stocked at the local store. These are the most widely available wines in America.
About the Author:
Carolyn Evans Hammond is an accomplished wine writer whose articles have appeared in such eminent magazines as Decanter and Wine & Spirit International in the United Kingdom, as well as Maclean’s, Taste, and Tidings in Canada. Her first book, 1000 Best Wine Secrets, earned critical acclaim and international distribution. She also issues a newsletter, runs a wine club, conducts seminars, and publishes a blog on her website—http://www.wine-tribune.com. She holds the Diploma from the Wine & Spirit Education Trust and a BA from York University.
To learn more about Carolyn and her new book Good, Better, Best Wines, view her book trailer at http://www.wine-tribune.com
To watch the one-minute book trailer, click here: http://www.wine-tribune.com.
Good, Better, Best Wines, A No-Nonsense Guide to Popular Wines
Carolyn Evans Hammond
April 2010, $12.95
ISBN: 978-1-59257-977-8
Alpha Books
New Kitchen Must-Have: Extends Shelf Life Of Spices
A simple solution for anyone who’s ever opened up a jar of expensive spices to find one big clump! Dry-Spice is a small FDA approved canister containing a natural drying agent that keeps your spices from clumping. By keeping moisture away, Dry-Spice maintains the smooth texture, intense flavor and aroma of your favorite spices….all without adding toxins, favors, chemicals, or odors.
Price is $5.99-$8.99. Available at: http://www.dryspice.com
Price is $5.99-$8.99. Available at: http://www.dryspice.com
Monday, April 5, 2010
Beat Sugar Addiction
ugar is as powerful an addiction as tobacco or alcohol--and one of the most difficult to break given its prevalence in the modern diet. The average American adult consumes almost 150 pounds of sugar each year—that means we’re eating our own weight in empty calories every year!
Sugar is no longer our dessert. It’s now the main course.
In his new book Beat Sugar Addiction Now! board certified internist and energy expert Jacob Teitelbaum, MD, reveals the four types of sugar addiction—and their hidden causes:
1) Hooked on “Energy Loan Sharks”
2) Feed Me Now or I’ll Kill You!
3) Happy Twinkie Hunters and
4) Depressed and Craving Carbs
“Understanding your sugar addiction type, you can take steps to beat it and in the same stroke improve your overall health,” says Dr. Teitelbaum.
Sugar addiction contributes to diabetes, cardiovascular disease and a plethora of other medical problems, and in day-to-day life it can just make you feel miserable. According to Dr. Teitelbaum, common complaints include: fatigue, getting irritable when hungry, having chronic nasal congestion and sinusitis, digestive problems (irritable bowel syndrome and spastic colon), weight gain with inability to lose weight even on a diet, and poor concentration and memory.
“By beating sugar addiction, you can get multiple monkeys off your back!” he explains. “Look for improvements in sleep, hormonal balance, stronger immunity and fewer infections, better nutrition, and vitality.”
Beat Sugar Addiction NOW! (www.beatsugaraddictionnow.com) provides a step-by-step program for breaking the sugar addiction, managing withdrawal symptoms, and helping the body recover from its side effects. Simple sugar addiction quizzes presented throughout the book help to hone in on your type of sugar addiction and provides easy and effective steps to overcome it.
ISBN: 9781592334155; 256 pages, paperback, $16.99 retail. Fair Winds Press. Co-authored by Chystle Fiedler.
Sugar is no longer our dessert. It’s now the main course.
In his new book Beat Sugar Addiction Now! board certified internist and energy expert Jacob Teitelbaum, MD, reveals the four types of sugar addiction—and their hidden causes:
1) Hooked on “Energy Loan Sharks”
2) Feed Me Now or I’ll Kill You!
3) Happy Twinkie Hunters and
4) Depressed and Craving Carbs
“Understanding your sugar addiction type, you can take steps to beat it and in the same stroke improve your overall health,” says Dr. Teitelbaum.
Sugar addiction contributes to diabetes, cardiovascular disease and a plethora of other medical problems, and in day-to-day life it can just make you feel miserable. According to Dr. Teitelbaum, common complaints include: fatigue, getting irritable when hungry, having chronic nasal congestion and sinusitis, digestive problems (irritable bowel syndrome and spastic colon), weight gain with inability to lose weight even on a diet, and poor concentration and memory.
“By beating sugar addiction, you can get multiple monkeys off your back!” he explains. “Look for improvements in sleep, hormonal balance, stronger immunity and fewer infections, better nutrition, and vitality.”
Beat Sugar Addiction NOW! (www.beatsugaraddictionnow.com) provides a step-by-step program for breaking the sugar addiction, managing withdrawal symptoms, and helping the body recover from its side effects. Simple sugar addiction quizzes presented throughout the book help to hone in on your type of sugar addiction and provides easy and effective steps to overcome it.
ISBN: 9781592334155; 256 pages, paperback, $16.99 retail. Fair Winds Press. Co-authored by Chystle Fiedler.
Thursday, April 1, 2010
Navitas Naturals Organic Raw Nori Sheets
Nori is a ‘superfood’ from the sea that has been celebrated in Japanese culture for its nutrition and culinary versatility since at least the 8th century. Most recently, this flavorful red sea algae has been gaining popularity in North America as a sushi wrap. Navitas Naturals (www.navitasnaturals.com) is pleased to announce nutrient-dense Organic Raw Nori Sheets made from premium Nori seaweed that is grown in the Sea of Japan.
Offered in re-sealable pouches containing either 10 sheets for $5.69, or 50 sheets for $19.99, Navitas Naturals Organic Raw Nori Sheets are certified organic, vegan and raw. To make Organic Raw Nori Sheets, premium Nori is pressed and dried in a manner that resembles ancient papermaking. This process is performed at low temperatures to maintain nutritional integrity and status as a raw food. Only the finest Nori is hand-selected for Navitas Naturals to ensure quality.
Navitas Naturals Nori Sheets contain 50% protein, the highest of any seaweed. The Nori Sheets are an abundant source of important minerals, vitamins, antioxidants and lignans. In particular, Nori contains a wealth of A and B vitamins, iodine, carotene, calcium, iron and zinc, and it is low in fat. It is also worth noting that the bioavailability and digestibility of Nori’s many nutrients are enhanced by its naturally high fiber content.
Nori sheets are commonly used as wraps for sushi and onigiri, and Navitas Naturals also recommends Organic Raw Nori as a garnish or flavoring in noodle and rice recipes, salads, dips and soups. Nori is also traditionally enjoyed in a soy sauce-flavored paste that is known as noritsukudani. A delicious recipe for Mighty Mineral Rich Kale Salad that features Nori can be found on the Navitas Naturals website at http://www.navitasnaturals.com/recipes/nori/Kale-Salad.html. Another creative recipe idea, recently put forth by the “Minimalist” food column of the New York Times, is to segment, season and toast Nori Sheets and enjoy them as a crispy potato chip alternative.
Navitas Naturals’ mission is to provide premium organic superfoods 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.
Offered in re-sealable pouches containing either 10 sheets for $5.69, or 50 sheets for $19.99, Navitas Naturals Organic Raw Nori Sheets are certified organic, vegan and raw. To make Organic Raw Nori Sheets, premium Nori is pressed and dried in a manner that resembles ancient papermaking. This process is performed at low temperatures to maintain nutritional integrity and status as a raw food. Only the finest Nori is hand-selected for Navitas Naturals to ensure quality.
Navitas Naturals Nori Sheets contain 50% protein, the highest of any seaweed. The Nori Sheets are an abundant source of important minerals, vitamins, antioxidants and lignans. In particular, Nori contains a wealth of A and B vitamins, iodine, carotene, calcium, iron and zinc, and it is low in fat. It is also worth noting that the bioavailability and digestibility of Nori’s many nutrients are enhanced by its naturally high fiber content.
Nori sheets are commonly used as wraps for sushi and onigiri, and Navitas Naturals also recommends Organic Raw Nori as a garnish or flavoring in noodle and rice recipes, salads, dips and soups. Nori is also traditionally enjoyed in a soy sauce-flavored paste that is known as noritsukudani. A delicious recipe for Mighty Mineral Rich Kale Salad that features Nori can be found on the Navitas Naturals website at http://www.navitasnaturals.com/recipes/nori/Kale-Salad.html. Another creative recipe idea, recently put forth by the “Minimalist” food column of the New York Times, is to segment, season and toast Nori Sheets and enjoy them as a crispy potato chip alternative.
Navitas Naturals’ mission is to provide premium organic superfoods 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.
Amor y Tacos
Think you know what a taco is? Think again. AMOR Y TACOS (Stewart, Tabori & Chang; May 2010; $18.95 US / $24.59 CAN; ISBN: 978-1-58479-824-8) delivers a deliciously new way to “do” Mexican—not just tacos but also antojitos (the “little bites” that are Mexico’s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas.
Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with queso fresco (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.
Deborah Schneider is a chef and author of the award-winning Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons (STC), nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.
Amor y Tacos: Modern Mexican Tacos, Margaritas and Antojitos
By Deborah Schneider / Photographs by Sara Remington
Stewart, Tabori & Chang / May 2010
$18.95 US / $24.95 CAN; ISBN: 978-1-58479-824-8
15 color photographs / 55 recipes / Hardcover
Shrimp Taco Dorado
Makes 12 substantial tacos, enough for 6 hungry people. The dorado taco is a supertaco—a new trend in which the basic taco is elaborated upon by adding more salsas, cheese, and garnishes; adding layers; toasting and frying; and generally pushing the taco to its limit. (See also the Taco Vampiro, page 107.) A good dorado is gooey, substantial, and filling—a corn tortilla fried on the griddle with a little butter or oil until golden and half crisped, then stuffed with cheese and any number of fillings and sauces.
This taco, a favorite of mine, tops melted cheese with garlicky shrimp, guacamole, and chipotle salsa, then finishes with a spoonful of sweet-hot mango habanero salsa and fresh cilantro sprigs. It all comes together quickly, so make sure everything is ready to serve before you start cooking the shrimp.
Ingredients
1 tablespoon plus 2 teaspoons butter or olive oil
1 teaspoon chopped garlic
1 pound medium shrimp, peeled, tails removed, and cut in half if large
1 teaspoon finely chopped chipotles in adobo
1⁄4 teaspoon salt
Large corn tortillas
11⁄2 cups grated Jack cheese
Chipotle salsa (page 138)
Guacamole (page 77)
Mango habanero salsa (page 136)
Cilantro sprigs
1. In an 8-inch sauté pan, melt 1 tablespoon of the butter or oil over medium heat.
When it is heated, but not brown, add the garlic and shrimp, and cook, stirring, until the shrimp are pink. Stir in the chipotles and salt and remove from the heat.
2. Preheat a heavy pan or griddle over medium heat and brush it lightly with some of the remaining butter or olive oil. Set a corn tortilla on the griddle and scatter 2 tablespoons of shredded Jack cheese evenly over the tortilla. Set 3 or 4 shrimp on one side of the tortilla. When the cheese starts to melt, fold the tortilla in half over the shrimp, and continue to cook on both sides until the cheese is melted and the tortilla is lightly crisped and golden brown.
3. Open the taco. Dollop 1 teaspoon of chipotle salsa on top of the shrimp and follow with a tablespoon each of guacamole and mango habanero salsa. Tuck a couple of cilantro sprigs into the opening and serve right away.
Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with queso fresco (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.
Deborah Schneider is a chef and author of the award-winning Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons (STC), nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.
Amor y Tacos: Modern Mexican Tacos, Margaritas and Antojitos
By Deborah Schneider / Photographs by Sara Remington
Stewart, Tabori & Chang / May 2010
$18.95 US / $24.95 CAN; ISBN: 978-1-58479-824-8
15 color photographs / 55 recipes / Hardcover
Shrimp Taco Dorado
Makes 12 substantial tacos, enough for 6 hungry people. The dorado taco is a supertaco—a new trend in which the basic taco is elaborated upon by adding more salsas, cheese, and garnishes; adding layers; toasting and frying; and generally pushing the taco to its limit. (See also the Taco Vampiro, page 107.) A good dorado is gooey, substantial, and filling—a corn tortilla fried on the griddle with a little butter or oil until golden and half crisped, then stuffed with cheese and any number of fillings and sauces.
This taco, a favorite of mine, tops melted cheese with garlicky shrimp, guacamole, and chipotle salsa, then finishes with a spoonful of sweet-hot mango habanero salsa and fresh cilantro sprigs. It all comes together quickly, so make sure everything is ready to serve before you start cooking the shrimp.
Ingredients
1 tablespoon plus 2 teaspoons butter or olive oil
1 teaspoon chopped garlic
1 pound medium shrimp, peeled, tails removed, and cut in half if large
1 teaspoon finely chopped chipotles in adobo
1⁄4 teaspoon salt
Large corn tortillas
11⁄2 cups grated Jack cheese
Chipotle salsa (page 138)
Guacamole (page 77)
Mango habanero salsa (page 136)
Cilantro sprigs
1. In an 8-inch sauté pan, melt 1 tablespoon of the butter or oil over medium heat.
When it is heated, but not brown, add the garlic and shrimp, and cook, stirring, until the shrimp are pink. Stir in the chipotles and salt and remove from the heat.
2. Preheat a heavy pan or griddle over medium heat and brush it lightly with some of the remaining butter or olive oil. Set a corn tortilla on the griddle and scatter 2 tablespoons of shredded Jack cheese evenly over the tortilla. Set 3 or 4 shrimp on one side of the tortilla. When the cheese starts to melt, fold the tortilla in half over the shrimp, and continue to cook on both sides until the cheese is melted and the tortilla is lightly crisped and golden brown.
3. Open the taco. Dollop 1 teaspoon of chipotle salsa on top of the shrimp and follow with a tablespoon each of guacamole and mango habanero salsa. Tuck a couple of cilantro sprigs into the opening and serve right away.
Next Time When You Are In LA - a Taste of Vegas in Los Angeles wiht Drai's Hollywood at the New W Hollywood Hotel
With a history of successes that has put them into a category of their own, the triumvirate of nightlife entrepreneur Victor Drai and partners Jesse and Cy Waits are now bringing a highly anticipated top-of-the-line nightlife destination to the rooftop of the W Hollywood Hotel, Drai's Hollywood.
Situated on the famous corner at Hollywood and Vine - the cradle of the Hollywood nightlife resurgence - Drai's Hollywood (www.draishollywood.com) crowns the new W Hollywood Hotel and boasts over 20,000 square feet of unparalleled views of the Hollywood Hills, the historic Capitol Records building and the Hollywood sign. The club provides multiple environments to ensure guest comfort and fun. A large lounge is lined with banquettes, backed with rich red velvet tiles reminiscent of old Hollywood glamour. Mirrored, ceiling-high columns punctuate the banquets evoking a modern, chic club vibe and cast rays of reflected light. Opposite the banquettes, one full wall of the space looks out onto Hollywood through floor-to-ceiling windows with some of the most stunning city views anywhere. The room opens up into a dance space with a state-of-the-art DJ booth framed by a massive, carved wooden picture frame looking out onto the floor.
A "Drai's style" restaurant seating approximately 120 guests and featuring the flavors of Chef Claude Segal sits comfortably nestled between the indoor lounge area and the open air rooftop pool/patio area. Guests can choose to eat either under a roof or under the sky. The pool patio resembles a penthouse roof garden, both sides boasting custom cabanas. On one side of the pool is a row of flat-topped cabanas that are lightly furnished with low couches and slender wood frames holding up light white privacy curtains. On the other side, raised up a few steps from the pool level, is a row of covered daybeds, fully appointed with Moroccan-style inlaid wooden tables and cabinets, stained wicker seats, comfortable red-cushioned couches, large mirrors and flat screen TVs all surround by heavier white drapes. At the far end of the pool, situated up a flight of stairs above an outdoor poolside bar, is a set of four larger, very VIP cabanas that overlook the entire rooftop area from the most private of perches. In addition to the first-rate architectural design of Drai's new rooftop aerie, there's an ultra exclusive lounge on the ground floor of the hotel for members and invitation only events. With a price tag upwards of $15 million, there isn't another space in Los Angeles that can offer the level of luxury, comfort and visual dazzle found in this new crown jewel of nightlife.
Drai, the French entrepreneur, film producer and lifestyle producer who transformed Las Vegas nightlife with the Waits twins, is no stranger to the Hollywood entertainment scene. 17 years ago, Drai was transforming his own Hollywood life into a brand with his successful restaurant, Drai's on La Cienega. His success as a movie producer (Woman in Red, The Man with One Red Shoe, the Weekend at Bernies series) brought in his A-List friends and quickly established himself as an arbiter of quality dining and the social scene, making Drai's the place to go in the early and mid 90's.
Drai's move to Vegas in 1997 continued his string of successes, first with Drai's on the Strip, a transplant of his Hollywood eatery to a whole new location and level of revelry. The restaurant soon extended its hours giving birth to Drai's After Hours, which became the first after-hours lounge/club open to the public in the city renowned for its privacy. But as numerous other after-hours venues of its similarity have come and gone, Drai's legendary haunt has remained a nightlife staple and will celebrate a decade of excellence this year.
Drai's Vegas club success has been due to both his unique understanding of the lives of his clientele and his ability to harness the exploding talents of the Waits twins. The brothers, who grew up in Hawaii and Southern California, cut their club teeth managing and growing at various Las Vegas venues, with Cy blossoming into a talented leader at Tabu Ultra Lounge at MGM Grand and Jesse polishing his skills at Foundation Room at Mandalay Bay.
The Waits twins quickly established themselves as experts, drawing and catering to a roster of celebrity and taste-maker guests, and just as quickly drew the attention of Drai. The three joined forces as Drai was preparing to add what would become to be known as Tryst to his hand with his new partnership with billionaire casino mogul Steve Wynn. Tryst became a nightlife home run, rising to the upper echelon in its four years of existence.
Drai and the Waits brothers followed Tryst with Encore Las Vegas mega-club XS, their most successful venture to date that's arguably become the most popular and most profitable nightclub in the world in a year of existence. XS has received numerous accolades, most recently winning both Best Nightclub and Best Mega Club for the year 2009. The unparalleled success of XS, Tryst and Drai's After Hours has positioned the trio among the most successful nightclub entrepreneurs in the world, an achievement that was highlighted when they earned the distinguished Operators of the Year award at the 2009 Annual Nightclub & Bar Magazine convention.
Now Drai and the Waits twins are working with Starwood Hotels and their W Brand to bring something first class to Hollywood; as well as bringing their time-tested charms and unique appreciation of the rich and famous to the place that put the 'me' in fame - Hollywood.
Weekly Promotional Schedule
Wednesday
Drai's Marquee Industry night. Private and the most exclusive night out in the city of LA.
· Upcoming DJ Talent: DJ Reflex, Jamie Iovine, DJ Cobra, Rick Rude
Thursday
Lounge by the pool in the most elegant setting with the most exquisite views in Los Angeles
· Music: loungy House Beats
Fridays & Saturdays
A combination of Los Angeles style Vegas energy.
· Upcoming DJ Talent: Benji Madden, DJ Busy, DJ Vice
Sunday Daytime Pool Party (10am-10pm)
Sexy poolside affair with House music and Hollywood's elite
· Upcoming DJ Talent: Eye Candy Twins, Trent Cantrell
General Information
Hours of Operation:
· Nightclub: Wednesday - Saturday 10:00 P.M. to 3:00 A.M
· Restaurant: Lunch 11am-3pm Daily; Dinner 6PM-9PM Wednesday - Sunday
· Pool: Wednesday - Sunday 10am-10pm. Monday & Tuesday 6:00 A.M. to Dusk
Website: www.draishollywood.com
Phone: 323.962.1111
Nightclub and Restaurant Table Reservations: 323.962.1111 or RSVP@Drais.net
Special Events and Private Parties: 323.962.1111 DraisHollywoodevents@Drais.net
Cover Charge for Nightclub: $20
Dress Code: Upscale casual - Guys: no work boots, open toe shoes, shorts, jump suits ect. Jeans are ok as long as they are not super baggy or holey. Ladies: can pretty much wear anything except imprinted or bedazzled dresses.
· Management reserves all rights to deny entrance to anyone at anytime.
Situated on the famous corner at Hollywood and Vine - the cradle of the Hollywood nightlife resurgence - Drai's Hollywood (www.draishollywood.com) crowns the new W Hollywood Hotel and boasts over 20,000 square feet of unparalleled views of the Hollywood Hills, the historic Capitol Records building and the Hollywood sign. The club provides multiple environments to ensure guest comfort and fun. A large lounge is lined with banquettes, backed with rich red velvet tiles reminiscent of old Hollywood glamour. Mirrored, ceiling-high columns punctuate the banquets evoking a modern, chic club vibe and cast rays of reflected light. Opposite the banquettes, one full wall of the space looks out onto Hollywood through floor-to-ceiling windows with some of the most stunning city views anywhere. The room opens up into a dance space with a state-of-the-art DJ booth framed by a massive, carved wooden picture frame looking out onto the floor.
A "Drai's style" restaurant seating approximately 120 guests and featuring the flavors of Chef Claude Segal sits comfortably nestled between the indoor lounge area and the open air rooftop pool/patio area. Guests can choose to eat either under a roof or under the sky. The pool patio resembles a penthouse roof garden, both sides boasting custom cabanas. On one side of the pool is a row of flat-topped cabanas that are lightly furnished with low couches and slender wood frames holding up light white privacy curtains. On the other side, raised up a few steps from the pool level, is a row of covered daybeds, fully appointed with Moroccan-style inlaid wooden tables and cabinets, stained wicker seats, comfortable red-cushioned couches, large mirrors and flat screen TVs all surround by heavier white drapes. At the far end of the pool, situated up a flight of stairs above an outdoor poolside bar, is a set of four larger, very VIP cabanas that overlook the entire rooftop area from the most private of perches. In addition to the first-rate architectural design of Drai's new rooftop aerie, there's an ultra exclusive lounge on the ground floor of the hotel for members and invitation only events. With a price tag upwards of $15 million, there isn't another space in Los Angeles that can offer the level of luxury, comfort and visual dazzle found in this new crown jewel of nightlife.
Drai, the French entrepreneur, film producer and lifestyle producer who transformed Las Vegas nightlife with the Waits twins, is no stranger to the Hollywood entertainment scene. 17 years ago, Drai was transforming his own Hollywood life into a brand with his successful restaurant, Drai's on La Cienega. His success as a movie producer (Woman in Red, The Man with One Red Shoe, the Weekend at Bernies series) brought in his A-List friends and quickly established himself as an arbiter of quality dining and the social scene, making Drai's the place to go in the early and mid 90's.
Drai's move to Vegas in 1997 continued his string of successes, first with Drai's on the Strip, a transplant of his Hollywood eatery to a whole new location and level of revelry. The restaurant soon extended its hours giving birth to Drai's After Hours, which became the first after-hours lounge/club open to the public in the city renowned for its privacy. But as numerous other after-hours venues of its similarity have come and gone, Drai's legendary haunt has remained a nightlife staple and will celebrate a decade of excellence this year.
Drai's Vegas club success has been due to both his unique understanding of the lives of his clientele and his ability to harness the exploding talents of the Waits twins. The brothers, who grew up in Hawaii and Southern California, cut their club teeth managing and growing at various Las Vegas venues, with Cy blossoming into a talented leader at Tabu Ultra Lounge at MGM Grand and Jesse polishing his skills at Foundation Room at Mandalay Bay.
The Waits twins quickly established themselves as experts, drawing and catering to a roster of celebrity and taste-maker guests, and just as quickly drew the attention of Drai. The three joined forces as Drai was preparing to add what would become to be known as Tryst to his hand with his new partnership with billionaire casino mogul Steve Wynn. Tryst became a nightlife home run, rising to the upper echelon in its four years of existence.
Drai and the Waits brothers followed Tryst with Encore Las Vegas mega-club XS, their most successful venture to date that's arguably become the most popular and most profitable nightclub in the world in a year of existence. XS has received numerous accolades, most recently winning both Best Nightclub and Best Mega Club for the year 2009. The unparalleled success of XS, Tryst and Drai's After Hours has positioned the trio among the most successful nightclub entrepreneurs in the world, an achievement that was highlighted when they earned the distinguished Operators of the Year award at the 2009 Annual Nightclub & Bar Magazine convention.
Now Drai and the Waits twins are working with Starwood Hotels and their W Brand to bring something first class to Hollywood; as well as bringing their time-tested charms and unique appreciation of the rich and famous to the place that put the 'me' in fame - Hollywood.
Weekly Promotional Schedule
Wednesday
Drai's Marquee Industry night. Private and the most exclusive night out in the city of LA.
· Upcoming DJ Talent: DJ Reflex, Jamie Iovine, DJ Cobra, Rick Rude
Thursday
Lounge by the pool in the most elegant setting with the most exquisite views in Los Angeles
· Music: loungy House Beats
Fridays & Saturdays
A combination of Los Angeles style Vegas energy.
· Upcoming DJ Talent: Benji Madden, DJ Busy, DJ Vice
Sunday Daytime Pool Party (10am-10pm)
Sexy poolside affair with House music and Hollywood's elite
· Upcoming DJ Talent: Eye Candy Twins, Trent Cantrell
General Information
Hours of Operation:
· Nightclub: Wednesday - Saturday 10:00 P.M. to 3:00 A.M
· Restaurant: Lunch 11am-3pm Daily; Dinner 6PM-9PM Wednesday - Sunday
· Pool: Wednesday - Sunday 10am-10pm. Monday & Tuesday 6:00 A.M. to Dusk
Website: www.draishollywood.com
Phone: 323.962.1111
Nightclub and Restaurant Table Reservations: 323.962.1111 or RSVP@Drais.net
Special Events and Private Parties: 323.962.1111 DraisHollywoodevents@Drais.net
Cover Charge for Nightclub: $20
Dress Code: Upscale casual - Guys: no work boots, open toe shoes, shorts, jump suits ect. Jeans are ok as long as they are not super baggy or holey. Ladies: can pretty much wear anything except imprinted or bedazzled dresses.
· Management reserves all rights to deny entrance to anyone at anytime.
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