Cacique, largest Hispanic cheese brand in the U.S. and Celebrity Chef Aarón Sánchez announced the four amateur chef finalists whose Latin-inspired recipes featuring Cacique’s authentic Hispanic products have earned them the right to compete in the Go Auténtico Challenge Cook-off at Chef Sánchez’s restaurant, Centrico, in New York City.
Go to Cacique’s website at http://www.caciqueusa.com/goautentico/landing to read more details about the finalists and their original Go Auténtico Challenge dishes. Fans can tune in and watch the finalists preparing their dishes in a series of vignettes during the cook-off on The Cooking Channel in February 2011 to see who earns bragging rights as the most unique, Latin-inspired recipe using Cacique’s products.
“We are thrilled about the large volume of original recipes and video submissions we received for our inaugural Go Auténtico Challenge, but our four finalists stood out for their outstanding creativity and prominent use of our authentic Hispanic ingredients,” says Gil de Cárdenas, Vice President and Chief Operating Officer at Cacique.
After considering many extremely creative entries, Cacique’s panel of reviewers selected the following four contestants to compete in the final Go Auténtico Challenge Cook-off:
-Stella Ortega of South Lake Tahoe, CA with her deliciously spicy and complex Chicken a la Diabla. Her use of zesty Cacique chorizo livens up the chicken, and reconstituted dried chiles bring out traditional, old-world flavors, while fresh Queso Fresco balances the spiciness perfectly. See Stella’s recipe here: http://caciqueusa.com/goautentico/86/chicken_a_la_diabla
-Leah Lyon of Ada, OK with her creative Shrimp Rajas al Carbon Panela Tostaditos recipe. A fried Panela cheese round takes the place of a tostada base, while the savory shrimp mixture is garnished with an elegant lime-infused Crema Mexicana Agria, avocado and bacon garnish.See Leah’s recipe here: http://caciqueusa.com/goautentico/95/shrimp_rajas_al_carbon_panela_tostaditos
-Helena Giesea of Monte Rio, CAwith her recipe for Cactus Frittata. Cactus, also known as nopales, is a staple in Mexican cuisine and Helena’s creative spin on this traditional ingredient placed her among the final four. Helena’s Cactus Frittata is a wonderful vegetarian option, highlighting crumbles of robust Cotija cheese and authentic, mild Panela cheese.See Helena’s recipe here: http://caciqueusa.com/goautentico/116/helena's_cactus_frittata
-Susan Ten Pas of Myrtle Creek, OR with her recipe for Roast Squash and Pear Soup with Chorizo Meatballs. The title of this recipe alone proved intriguing and tasting it demonstrated that risky ingredients and creativity could be very rewarding. Susan uses Crema Mexicana and Crema Mexicana Agria to thicken and enrich her soup, while using zesty Chorizo to bring to life the subtle flavors of the squash and pears.See Susan’s recipe here: http://caciqueusa.com/goautentico/131/roast_squash_and_pear_soup_with_chorizo_meatballs
Chef Aarón Sánchez and guest judges, which include his mother, celebrated Mexican cooking authority Zarela Martinez, Master Chef Brad Barnes from The Culinary Institute of Americaand Gil de Cárdenas, Vice President and Chief Operating Officer at Cacique, make up the panel of celebrated judges to evaluate each contestant’s dish based on taste, effective use of Cacique products, dish presentation, and recipe creativity.
The winner of the Go Auténtico Challenge Cook-off receives an all-expense paid trip for two to Napa Valley, California and a five-day culinary boot camp at The Culinary Institute of America.
“To achieve authentic Hispanic flavors, you have to start with the best ingredients and not substitute quality,” says Celebrity Chef Aarón Sánchez. “I’m really excited about this year’s Go Auténtico Challenge finalists and the unique dishes they created using Cacique’s line of authentic Hispanic cheeses, creams and chorizos. I encourage everyone to go to the Cacique website to see all the contest videos.”
Feeling inspired? See Chef Aarón Sánchez’s Cacique-inspired recipes and seasonal recipes to adorn your table at http://www.caciqueusa.com/recipes/2/all.
Learn more about Cacique and their family of products at http://www.caciqueusa.com.
Cacique products are available at leading national retailers such as Kroger, Safeway, WalMart and HEB and Hispanic specialty retailers such as Fiesta, Food 4 Less, Northgate, Mi Pueblo, Pete’s Fine Foods, Sedanos, SuperiorWarehouse and Vallarta.
For news updates, information and special offers, follow the Cacique on Twitter @Cacique_USA and become a fan at Facebook at http://www.facebook.com/CaciqueBrand.
Thursday, January 13, 2011
Wednesday, January 12, 2011
Delicious Deal for Monday January 17
On Monday, 1/17 cookie-lovers will have access to an incredible deal. LizLovely cookies are Artisan, handcrafted organic cookies made with fair trade ingredients from a 100% vegan cookie bakery in the Green Mountains of Vermont.
LizLovely also bakes an entire collection of gluten free cookies with the same philosophy.
Next week for 24 hours- jasmere.com will offer 24 cookies (your choice of 2 twelve packs: choose from gingersnap, snickerdoodle, chocolate chip, cowgirls, gluten free and more) for just $17 plus shipping (or less!)- The regular retail price is $36 plus shipping.
And the best part? On jasmere the more customers that shop, the lower the price goes for all- so $17 is just the start! The cookies could be even less by the end of the 24-hour sale and no one is charged until the sale is over. And there is no exclusivity to members-only on jasmere- anyone can get the deal of the day by logging on to www.jasmere.com!
LizLovely also bakes an entire collection of gluten free cookies with the same philosophy.
Next week for 24 hours- jasmere.com will offer 24 cookies (your choice of 2 twelve packs: choose from gingersnap, snickerdoodle, chocolate chip, cowgirls, gluten free and more) for just $17 plus shipping (or less!)- The regular retail price is $36 plus shipping.
And the best part? On jasmere the more customers that shop, the lower the price goes for all- so $17 is just the start! The cookies could be even less by the end of the 24-hour sale and no one is charged until the sale is over. And there is no exclusivity to members-only on jasmere- anyone can get the deal of the day by logging on to www.jasmere.com!
Adult Chocolate Milk
Male or female, single or snatched, Valentine’s Day can be nothing short of overwhelming. The pressure is on for everyone, but the age-old trick to winning big points is playing the creativity card. Chocolate always works, and cocktails are a must, so snag your special someone and toast to re-tasting your youth at 40 proof with Adult Chocolate Milk. This shelf-stable, pour and serve vodka-based beverage is just what the love doctor ordered, and let’s face it, who doesn’t love a great package? Gear up for major bonus points as it’s sold in a fun retro-chic glass bottle with a swing top closure.
Made from a variety of premium ingredients to re-create a childhood classic all grown up, the owners of Adult Beverage Company perfected their spin on the beloved classic beverage with the adult consumer in mind. For an added ooh la la, the brand has enlisted sultry R&B soul singer Ginuwine, whose new album “Elgin” hits February 15th, as the official “Milkman” of the brand, which will be appealing to those who like their Adult Chocolate Milk steamy.
It’s an innocent luxury to consume on the rocks, but the buzz is ablaze for creating different recipes, so this Valentine’s Day steal a chocolate creation or make one yourself! Enjoy your post-dinner dessert a la Celebrity Chef Rodelio Aglibot, also known as “The Food Buddha”, by concocting his Chocolate Vice over Rice recipe. Take Nutella rice pudding garnished with hazelnut crispies and black cherries and pour Adult Chocolate Milk over top. Chef Rodelio’s Asian-inspired creation will wow the pants (hopefully) off of your lucky lads and ladies.
For cocktail hour splash it up with your Valentine and the Cherry Chocolate Milk recipe. All it takes is a comfortable pour of Adult Chocolate Milk on the rocks, a splash of grenadine with a cherry on top, whip cream if you’re feeling extra saucy, and voila – chocolate and cherry bliss with an adult twist!
For more information about Adult Chocolate Milk, visit www.adultchocolatemilk.com
Made from a variety of premium ingredients to re-create a childhood classic all grown up, the owners of Adult Beverage Company perfected their spin on the beloved classic beverage with the adult consumer in mind. For an added ooh la la, the brand has enlisted sultry R&B soul singer Ginuwine, whose new album “Elgin” hits February 15th, as the official “Milkman” of the brand, which will be appealing to those who like their Adult Chocolate Milk steamy.
It’s an innocent luxury to consume on the rocks, but the buzz is ablaze for creating different recipes, so this Valentine’s Day steal a chocolate creation or make one yourself! Enjoy your post-dinner dessert a la Celebrity Chef Rodelio Aglibot, also known as “The Food Buddha”, by concocting his Chocolate Vice over Rice recipe. Take Nutella rice pudding garnished with hazelnut crispies and black cherries and pour Adult Chocolate Milk over top. Chef Rodelio’s Asian-inspired creation will wow the pants (hopefully) off of your lucky lads and ladies.
For cocktail hour splash it up with your Valentine and the Cherry Chocolate Milk recipe. All it takes is a comfortable pour of Adult Chocolate Milk on the rocks, a splash of grenadine with a cherry on top, whip cream if you’re feeling extra saucy, and voila – chocolate and cherry bliss with an adult twist!
For more information about Adult Chocolate Milk, visit www.adultchocolatemilk.com
New PAAS Egg Decorating Kits for the Easter Season
New PAAS egg decorating kits for the Easter season. The products offer easy and creative ways to decorate eggs, whether you’re a beginner or seasoned pro. Below are five new kits that will hit store shelves in 2011:
Pirate Princess: Packed with 90 stickers, color tablets, egg stands and more, this kit will inspire little pirates and princesses to dress up eggs with buried treasure, skulls and crossbones, tall ships and more.
Wild Wheels: Hit the open road with PAAS Wild Wheels. Stickers and egg stands help transform ordinary dyed eggs into road-worthy hot rods.
Fun Eggspressions: A great way to unleash creativity and “egg-spress” the artist within, this kit contains sand for color and texture, paint, stickers and more.
Basket Buddies: Perfect for the pet lover, this kit lets you create egg masterpieces using stickers of cuddly puppies, adorable kittens and playful bunnies.
Easter Traditions: Featuring some of our classic designs, this kit includes the traditional symbols of the Easter season.
Kits will be available in the spring at major grocery, drug store and mass merchandiser chains nationwide with a suggested retail price of $2.99.
Pirate Princess: Packed with 90 stickers, color tablets, egg stands and more, this kit will inspire little pirates and princesses to dress up eggs with buried treasure, skulls and crossbones, tall ships and more.
Wild Wheels: Hit the open road with PAAS Wild Wheels. Stickers and egg stands help transform ordinary dyed eggs into road-worthy hot rods.
Fun Eggspressions: A great way to unleash creativity and “egg-spress” the artist within, this kit contains sand for color and texture, paint, stickers and more.
Basket Buddies: Perfect for the pet lover, this kit lets you create egg masterpieces using stickers of cuddly puppies, adorable kittens and playful bunnies.
Easter Traditions: Featuring some of our classic designs, this kit includes the traditional symbols of the Easter season.
Kits will be available in the spring at major grocery, drug store and mass merchandiser chains nationwide with a suggested retail price of $2.99.
Tuesday, January 11, 2011
Keg Tapping: Emancipator Doppelbock at Over-the-Rhine Pretzel Fest
Be the first to drink this year’s Emancipator Doppelbock at the Over-the-Rhine Pretzel Fest, from 6 P.M. - 10 P.M. on Friday January 21, 2011 at Venue 222 (222 E 14th St).The keg tapping will be a fun night and is a grass-roots fundraiser for the nineteenth annual Bockfest, being held March 4 -6, 2011.
The Moerlein Emancipator is a German style Doppelbock featuring six varieties of uniquely blended malts creating a robust dark lager with a toasted character and complex hints of caramel and toffee.
Event Details:
· The legendary “Cincinnati Dancing Pigs” will be performing live
· Local bakeries and restaurants will showcase unique pretzel creations. Participating bakers: MOTR, Shadeau, Taste of Belgium, EAT WELL Catering, and Mecklenberg Gardens.
· Admission is $35 and includes: unique sampling of freshly baked pretzels , four drink tickets, a brat, and a chance to win the Ultimate Bockfest Weekend. (Additional food and beverage will also be available.)
· UPDATE: Keg Tapping of the official Bockfest beer, the Emancipator Doppelbock.
· All proceeds go toward the costs of Bockfest 2011, Tickets can be purchased at www.bockfest.com
Bockfest organizers are dedicated both to growing the size and scope of the festival as well as to keeping it local and authentically Cincinnati. Bockfest depends on local sponsors and grass-roots fundraising. Pretzelfest is an example. Bockfest is also raising funds necessary through two raffles, the Arnold’s Bathtub Raffle and the Ultimate Bockfest Weekend Raffle.
The Moerlein Emancipator is a German style Doppelbock featuring six varieties of uniquely blended malts creating a robust dark lager with a toasted character and complex hints of caramel and toffee.
Event Details:
· The legendary “Cincinnati Dancing Pigs” will be performing live
· Local bakeries and restaurants will showcase unique pretzel creations. Participating bakers: MOTR, Shadeau, Taste of Belgium, EAT WELL Catering, and Mecklenberg Gardens.
· Admission is $35 and includes: unique sampling of freshly baked pretzels , four drink tickets, a brat, and a chance to win the Ultimate Bockfest Weekend. (Additional food and beverage will also be available.)
· UPDATE: Keg Tapping of the official Bockfest beer, the Emancipator Doppelbock.
· All proceeds go toward the costs of Bockfest 2011, Tickets can be purchased at www.bockfest.com
Bockfest organizers are dedicated both to growing the size and scope of the festival as well as to keeping it local and authentically Cincinnati. Bockfest depends on local sponsors and grass-roots fundraising. Pretzelfest is an example. Bockfest is also raising funds necessary through two raffles, the Arnold’s Bathtub Raffle and the Ultimate Bockfest Weekend Raffle.
Monday, January 10, 2011
‘TAG, YOU’RE IT!’ Tea Tag Contest
Tea tags featuring inspirational quotes have been part of Good Earth Tea’s identity for years. Now, the Good Earth “TAG, YOU’RE IT!” Tea Tag Contest is giving tea drinkers the chance to share their own words of wisdom. From January 10 – February 21, 2011, consumers can submit their original quote (60 characters or less) via email, Facebook or Twitter. Winners will see their quotes – along with their name, blog or Twitter handle – printed on Good Earth Tea Tags later this year.
“The ‘TAG, YOU’RE IT!’ Tea Tag Contest lets us enter into a new kind of dialog with our customers, actually giving them a voice – a way to share their personal mantras with us and with other Good Earth Tea drinkers,” says Deborah Glasser, Marketing Director for Tata Global Beverages, owner of Good Earth Tea. “We believe that adding their words to our product will help welcome the next generation of tea drinkers.”
25 winners will have their quotes – and their names – published on Good Earth Tea Tags, offering a unique recognition opportunity to those seeking exposure. Winners will also receive copies of their tea tags and two boxes of Good Earth Tea. Entrants can submit as many original quotes as they wish. There are three ways to enter: at www.GoodEarth.com, by posting at www.Facebook.com/GoodEarthTea or by tweeting to @GoodEarthTea.
Good Earth’s “TAG, YOU’RE IT!” Tea Tag Contest will be facilitated by The S3 Agency of Boonton, NJ (www.s3s3s3.com).
For more information and complete rules, visit www.GoodEarth.com.
“The ‘TAG, YOU’RE IT!’ Tea Tag Contest lets us enter into a new kind of dialog with our customers, actually giving them a voice – a way to share their personal mantras with us and with other Good Earth Tea drinkers,” says Deborah Glasser, Marketing Director for Tata Global Beverages, owner of Good Earth Tea. “We believe that adding their words to our product will help welcome the next generation of tea drinkers.”
25 winners will have their quotes – and their names – published on Good Earth Tea Tags, offering a unique recognition opportunity to those seeking exposure. Winners will also receive copies of their tea tags and two boxes of Good Earth Tea. Entrants can submit as many original quotes as they wish. There are three ways to enter: at www.GoodEarth.com, by posting at www.Facebook.com/GoodEarthTea or by tweeting to @GoodEarthTea.
Good Earth’s “TAG, YOU’RE IT!” Tea Tag Contest will be facilitated by The S3 Agency of Boonton, NJ (www.s3s3s3.com).
For more information and complete rules, visit www.GoodEarth.com.
Friday, January 7, 2011
Bouquet Restaurant and Wine Bar Partners With Vintner Select To Host German and Austrian Winemaker Dinner
Celebrate fine wine this winter at Bouquet Restaurant and Wine Bar’s German and Austrian Winemaker Dinner on Thursday, Jan. 20! The evening will begin at 6:30 p.m. with a champagne reception, followed by a five-course gourmet dinner at 7 p.m. prepared by chef Stephen Williams. In attendance will be German winemakers Johannes Selbach of Selbach-Oster, Harald Hexamer of Weingut Hexamer and Johannes Leitz of Weingut Leitz, along with Austrian winemaker Christine Saahs of Nikolaihof. All of the featured winemakers, as well as wine experts Jeff Hickenlooper of Vintner Select and Nicole Mersmann of Bouquet Restaurant and Wine Bar, will be available throughout the evening to answer guests’ questions about the showcased wines. The cost of dinner is $75 per person, including tax and gratuity. Space is limited. For more information, or to make a reservation, please call 859-491-7777.
The Winemaker Dinner Menu is as follows:
First Course
Lobster Ravioli
Nikolaihof 2009 Grüner Veltliner Hefeabzug
Second Course
Smoked Scallop Crudo
Selbach-Oster Zeltinger Sonnenuhr 2009 Riesling Kabinett
Third Course
Ossabaw Heritage Pork
Weingut Hexamer Meddersheimer Rheingrafenberg 2009 Riesling Quarzit
Fourth Course
Duck Stuffed With Braised Rabbit
Sattler 2009 St. Laurent, Neusiedlersee
Fifth Course
Duo of Hot and Cold Foie Gras
Weingut Leitz Rüdesheimer Magdalenenkreuz 2009 Riesling Spätlese
About Vintner Select
Vintner Select is a major distributor, carrying over 2,500 wines from around the world to over 300 wine shops and restaurants in Ohio, Indiana and Kentucky. Vintner Select was founded in 1989 with the vision of bringing to the Midwest the finest quality wines from around the world with value at all price points. For more information, call 513-229-3630 or visit www.vintnerselect.com.
About Bouquet Restaurant and Wine Bar
Located at the heart of Covington's Mainstrasse historic district at 519 Main Street, Bouquet Restaurant and Wine Bar offers an American menu and an extensive wine list. The restaurant is open for dinner Tuesday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 1 a.m. For more information, visit www.bouquetrestaurant.com.
About Selbach-Oster
Owned by winemaker Johannes Selbach, Selbach-Oster has been under family ownership since 1660. Producing only Riesling, Selbach-Oster vineyards lie on a 4-mile stretch along the Mosel River in Germany. For more information, visit www.selbach-oster.de.
About Weingut Hexamer
Located on the upper Nahe River in Germany, Weingut Hexamer is known as one of the country’s modern vintners. Recognized for its handcrafted fruit-driven wines, the winery produces 11,000 cases annually.
About Weingut Leitz
Universally regarded in the wine industry as one of the three stars from the new generation of Rheingauers, Weingut Leirz is known for its extraordinarily aromatic and vigorous wines. The winery produces 3,400 cases annually.
About Nikolaihof
The first biodynamic wine estate in Europe, Nikolaihof is owned by The Saahs family and operates in accordance with the regulations of the Demeter Association, one of the strictest control systems of organic agriculture. As a result no herbicides, pesticides, artificial fertilizers or synthetic sprays are used in the vineyards. For more information, visit www.nikolaihof.at.
The Winemaker Dinner Menu is as follows:
First Course
Lobster Ravioli
Nikolaihof 2009 Grüner Veltliner Hefeabzug
Second Course
Smoked Scallop Crudo
Selbach-Oster Zeltinger Sonnenuhr 2009 Riesling Kabinett
Third Course
Ossabaw Heritage Pork
Weingut Hexamer Meddersheimer Rheingrafenberg 2009 Riesling Quarzit
Fourth Course
Duck Stuffed With Braised Rabbit
Sattler 2009 St. Laurent, Neusiedlersee
Fifth Course
Duo of Hot and Cold Foie Gras
Weingut Leitz Rüdesheimer Magdalenenkreuz 2009 Riesling Spätlese
About Vintner Select
Vintner Select is a major distributor, carrying over 2,500 wines from around the world to over 300 wine shops and restaurants in Ohio, Indiana and Kentucky. Vintner Select was founded in 1989 with the vision of bringing to the Midwest the finest quality wines from around the world with value at all price points. For more information, call 513-229-3630 or visit www.vintnerselect.com.
About Bouquet Restaurant and Wine Bar
Located at the heart of Covington's Mainstrasse historic district at 519 Main Street, Bouquet Restaurant and Wine Bar offers an American menu and an extensive wine list. The restaurant is open for dinner Tuesday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 1 a.m. For more information, visit www.bouquetrestaurant.com.
About Selbach-Oster
Owned by winemaker Johannes Selbach, Selbach-Oster has been under family ownership since 1660. Producing only Riesling, Selbach-Oster vineyards lie on a 4-mile stretch along the Mosel River in Germany. For more information, visit www.selbach-oster.de.
About Weingut Hexamer
Located on the upper Nahe River in Germany, Weingut Hexamer is known as one of the country’s modern vintners. Recognized for its handcrafted fruit-driven wines, the winery produces 11,000 cases annually.
About Weingut Leitz
Universally regarded in the wine industry as one of the three stars from the new generation of Rheingauers, Weingut Leirz is known for its extraordinarily aromatic and vigorous wines. The winery produces 3,400 cases annually.
About Nikolaihof
The first biodynamic wine estate in Europe, Nikolaihof is owned by The Saahs family and operates in accordance with the regulations of the Demeter Association, one of the strictest control systems of organic agriculture. As a result no herbicides, pesticides, artificial fertilizers or synthetic sprays are used in the vineyards. For more information, visit www.nikolaihof.at.
Paula Deen at Harrah's, NC in January to Benefit Cherokee Indian Hospital Foundation
WHO: Paula Deen, popular star of TV’s Food Network, restaurateur, best-selling cookbook author and widely recognized as the Queen of Southern home-style cooking.
WHAT: Enjoy Paula’s live cooking demonstration as she prepares a special dish from her cookbook, entertains the audience with personal stories and fields questions and answers from the audience
Paula Deen will regale the audience with personal stories and anecdotes from her interesting life and road to success. Her “Question & Answer” session with audience participants will provide lively interaction and an entertaining event for all.
WHEN: Saturday, January 22, 2011
5:00 pm – 6:15pm
WHY: All proceeds from the Paula Deen event benefit the Cherokee Indian Hospital Foundation to fund a digital mammography unit at Cherokee Indian Hospital.
WHERE: Harrah’s Cherokee Event Center 777 Casino Drive Cherokee, NC 28719
FOR TICKETS: Tickets for the Paula Deen event start at $15 and are available at www.ticketmaster.com or 1-800-745-3000. Must be 21 years of age or older to attend.
DINNER AT PAULA DEEN’S KITCHEN: Be among the first to dine at the newly-opened Paula Deen’s Kitchen on January 22, following the show. Reserve by calling toll-free: 1-877-811-0777.
Harrah’s Cherokee Casino & Hotel unveiled its spectacular 3,000-plus seat Event Center on Labor Day 2010 weekend, making it the leading events, entertainment and concert venue in the region The massive Event Center stage is 60-foot by 40-foot and framed by large HD resolution 32-foot screens. The facility boasts a sophisticated, top-of-the-line speaker system, as well as the highest quality theatrical lighting available.
HARRAH’S CHEROKEE CASINO & HOTEL AND PAULA DEEN’S KITCHEN: Paula Deen’s Kitchen will debut at Harrah’s Cherokee on January 22, 2011. Paula Deen’s Kitchen is a full-service, 404-seat restaurant serving à la carte breakfast, lunch and dinner, and is reminiscent of the décor and ambiance of the star’s legendary home and kitchen in Savannah. Adjacent to the restaurant is a 1,800-square-foot Paula Deen retail shop offering Paula’s cookbooks, spices and food items, cookware, logo wear and gifts.
The expansion of Harrah’s Cherokee is currently the largest hospitality development project underway in the Southeast and one of the largest in the U.S., offering the greatest number of hotel accommodations in the Carolinas. Upon completion in 2012, the 56-acre property will have added a third hotel tower (21-story Creek Tower), 3,000-plus seat Event Center, entertainment and VIP lounges, 18,000-square-foot spa, state-of-the-art digital poker room, Asian gaming room, retail outlets and new restaurants (Paula Deen’s Kitchen, Ruth’s Chris Steakhouse, BRIO Tuscan Grille), as well as hotel and casino parking garages. Nearby Sequoyah National Golf Club is an 18-hole, par 72 championship course offering privileged hotel guest access. The property is also renovating current casino facilities and doubling the size of its casino floor to 195,000 square feet while increasing video and table game capacity.
Harrah’s Cherokee Casino & Hotel is an enterprise of the Eastern Band of the Cherokee Nation, located 50 miles west of Asheville at the entrance to the Great Smoky Mountains National Park. Harrah’s Cherokee Casino is open 24 hours a day to guests 21 years of age or older. For more information about Harrah’s Cherokee, please call (828) 497-7777 or visit our web site at www.harrahscherokee.com.
WHAT: Enjoy Paula’s live cooking demonstration as she prepares a special dish from her cookbook, entertains the audience with personal stories and fields questions and answers from the audience
Paula Deen will regale the audience with personal stories and anecdotes from her interesting life and road to success. Her “Question & Answer” session with audience participants will provide lively interaction and an entertaining event for all.
WHEN: Saturday, January 22, 2011
5:00 pm – 6:15pm
WHY: All proceeds from the Paula Deen event benefit the Cherokee Indian Hospital Foundation to fund a digital mammography unit at Cherokee Indian Hospital.
WHERE: Harrah’s Cherokee Event Center 777 Casino Drive Cherokee, NC 28719
FOR TICKETS: Tickets for the Paula Deen event start at $15 and are available at www.ticketmaster.com or 1-800-745-3000. Must be 21 years of age or older to attend.
DINNER AT PAULA DEEN’S KITCHEN: Be among the first to dine at the newly-opened Paula Deen’s Kitchen on January 22, following the show. Reserve by calling toll-free: 1-877-811-0777.
Harrah’s Cherokee Casino & Hotel unveiled its spectacular 3,000-plus seat Event Center on Labor Day 2010 weekend, making it the leading events, entertainment and concert venue in the region The massive Event Center stage is 60-foot by 40-foot and framed by large HD resolution 32-foot screens. The facility boasts a sophisticated, top-of-the-line speaker system, as well as the highest quality theatrical lighting available.
HARRAH’S CHEROKEE CASINO & HOTEL AND PAULA DEEN’S KITCHEN: Paula Deen’s Kitchen will debut at Harrah’s Cherokee on January 22, 2011. Paula Deen’s Kitchen is a full-service, 404-seat restaurant serving à la carte breakfast, lunch and dinner, and is reminiscent of the décor and ambiance of the star’s legendary home and kitchen in Savannah. Adjacent to the restaurant is a 1,800-square-foot Paula Deen retail shop offering Paula’s cookbooks, spices and food items, cookware, logo wear and gifts.
The expansion of Harrah’s Cherokee is currently the largest hospitality development project underway in the Southeast and one of the largest in the U.S., offering the greatest number of hotel accommodations in the Carolinas. Upon completion in 2012, the 56-acre property will have added a third hotel tower (21-story Creek Tower), 3,000-plus seat Event Center, entertainment and VIP lounges, 18,000-square-foot spa, state-of-the-art digital poker room, Asian gaming room, retail outlets and new restaurants (Paula Deen’s Kitchen, Ruth’s Chris Steakhouse, BRIO Tuscan Grille), as well as hotel and casino parking garages. Nearby Sequoyah National Golf Club is an 18-hole, par 72 championship course offering privileged hotel guest access. The property is also renovating current casino facilities and doubling the size of its casino floor to 195,000 square feet while increasing video and table game capacity.
Harrah’s Cherokee Casino & Hotel is an enterprise of the Eastern Band of the Cherokee Nation, located 50 miles west of Asheville at the entrance to the Great Smoky Mountains National Park. Harrah’s Cherokee Casino is open 24 hours a day to guests 21 years of age or older. For more information about Harrah’s Cherokee, please call (828) 497-7777 or visit our web site at www.harrahscherokee.com.
Free Family got milk? Event in Cincinnati
The national Milk Mustache got milk? Campaign is bringing the “Pour One More” event to Cincinnati to encourage moms to build strong families and close America’s nutrient gap with milk. The campaign will host a free, interactive event on Thursday, January 13 from 11 a.m. - 2 p.m. at Cincinnati Museum Center.
The Pour One More event details include:
Date: Thursday, January, 13, 2011
Location: Cincinnati Museum Center (1301 Western Ave. Cincinnati 45203
Time: 11 a.m. - 2 p.m.
Cost: FREE
At the event, local families can:
Receive FREE fat free or lowfat servings of milk from local dairies Kroger and H. Meyer Dairy
Get personalized nutritional advice from a registered dietitian
Pose for their very own Milk Mustache photo!
The Pour One More event details include:
Date: Thursday, January, 13, 2011
Location: Cincinnati Museum Center (1301 Western Ave. Cincinnati 45203
Time: 11 a.m. - 2 p.m.
Cost: FREE
At the event, local families can:
Receive FREE fat free or lowfat servings of milk from local dairies Kroger and H. Meyer Dairy
Get personalized nutritional advice from a registered dietitian
Pose for their very own Milk Mustache photo!
Thursday, January 6, 2011
Good Food Awards Kick Off Month-Long Celebration
Good Food Awards—the first national awards platform to recognize American craft food producers who excel in superior taste and sustainability—will kick-start a month-long celebration of good food on January 14, 2011 with an awards ceremony hosted by ALICE WATERS at the iconic San Francisco Ferry Building. Good Food Month will connect farmers, chefs, food crafters, thinkers, activists, and all those who appreciate and believe in tasty, authentic, responsible food. The Good Food Awards received over 780 entries from 41 states, all vying for a chance to be among the 71 winners to receive an official “Good Food Awards Seal 2011.”
The winners were selected as best in class in both taste and sustainability by a panel of 80 judges—representing leaders and innovators in the product categories of beer, charcuterie, cheese, chocolate, coffee, pickles and preserves. Among a crowd of national food heroes, journalists, and food producers, CALEB ZIGAS (Director of La Cocina Community Kitchen) will MC the ceremony with ALICE WATERS, PETER GIULIANO (President of the Specialty Coffee Association of America), BRUCE AIDELLS (author of the Complete Book of Pork), JUNE TAYLOR (June Taylor Preserves), SANDOR KATZ (author of Wild Fermentation), and GREG ENGERT (Food & Wine’s Beer Sommelier of the Year 2009) and more. The winners will be presented with a seal that indicates a product is exceptionally delicious while also supporting sustainability and social good. To showcase winners among the broader food-loving public, there will be a Good Food Awards Marketplace on January 15, 2011. Visitors will be invited to talk shop with the winning producers, plus taste and purchase the award-winning foods from all around the country, against the backdrop of the spectacular CUESA Saturday Farmers Market at the Ferry Building. A month of celebration will follow, with hundreds of independently organized events across the Bay Area. Events will range from farm tours and panel discussions, to workshops, tastings and pop-up shops.
The winners were selected as best in class in both taste and sustainability by a panel of 80 judges—representing leaders and innovators in the product categories of beer, charcuterie, cheese, chocolate, coffee, pickles and preserves. Among a crowd of national food heroes, journalists, and food producers, CALEB ZIGAS (Director of La Cocina Community Kitchen) will MC the ceremony with ALICE WATERS, PETER GIULIANO (President of the Specialty Coffee Association of America), BRUCE AIDELLS (author of the Complete Book of Pork), JUNE TAYLOR (June Taylor Preserves), SANDOR KATZ (author of Wild Fermentation), and GREG ENGERT (Food & Wine’s Beer Sommelier of the Year 2009) and more. The winners will be presented with a seal that indicates a product is exceptionally delicious while also supporting sustainability and social good. To showcase winners among the broader food-loving public, there will be a Good Food Awards Marketplace on January 15, 2011. Visitors will be invited to talk shop with the winning producers, plus taste and purchase the award-winning foods from all around the country, against the backdrop of the spectacular CUESA Saturday Farmers Market at the Ferry Building. A month of celebration will follow, with hundreds of independently organized events across the Bay Area. Events will range from farm tours and panel discussions, to workshops, tastings and pop-up shops.
Chase Away the After Holiday Eating Blues with Light and Healthy Eating
After the holidays we can experience a “food hangover,” too much sugar, alcohol and generally – food. We all try to start the New Year off right with light and healthy meals and maybe loose a bit of weight. But trying to eat healthy can be confusing. There is so much information out there and so many promises, how do we know which way to go?
Dr. Michael Fenster, MD, interventionalcardiologist and chef, has an easy method of developing and sticking to a healthy eating program that will have you celebrating all year long.
Grassroots GourmetTMis a healthy eating concept derived from Dr. Fenster’s beliefs and studies as a physician and as a chef. “As a physician, the words Hippocrates wrote long ago still echo with import today,” he explains. “‘Let thy Medicine be thy Food, and thy Food be thy Medicine.’“
But this is only half the story. As a chef Dr. Fenster knows that if the food does not taste good, then it is only medicine.
Using the Grassroots Gourmet concept, Dr. Fenster provides these guidelines for navigating between deprivation and gastronomic gluttony thatfollows three basic principles, what he calls the Threefold Path of Be’s:
Be Aware and Avoid the call of the junk food/fast food siren
What is commonly referred to as “junk food” is so named for a reason. These foods often are manipulated resulting in significantly less nutritious offerings. Taste, flavor and nutritional components are replaced by layers of sugar, salt and fat. These prey upon our hardwired biological instincts to create addictive behaviors and a vicious, repeating cycle.
Be Fresh-but no Adultery
Many of the items we use to prepare meals at home are not as fresh as we think. They have been altered in the growing, raising and processing points prior to their delivery to us. They have been altered to be able to remain on the shelves indefinitely. The Law of Unintended consequences applies here. We have only to look at the most recent debacle over our handling of trans-fatty acids (TFAs) to remind us of this reality and its inherent potential dangers.
Be On-Time and in Proportion
Far too often we end focusing only on caloric content as our mechanism in controlling our diets. But the simple biological mechanisms of timing when we eat things-it takes about 20 minutes for the stomach to start signaling satiety to the brain- is often overlooked. We eat a serving for three people in less than 15 minutes, then wonder why don’t feel good and gain weight. We can enjoy delicious treats from time to time, but we enjoy them in proper proportions. Not everything is better supersized.
“It’s so simple, but that doesn’t mean it’s easy,” Fenster explains. “In fact it can be quite difficult at times. However, by following these principles I believe you can create a truly sustainable diet that allows you to eat delicious food that is also healthy; it is a diet that will last you a lifetime, because you create it.”
To start your year off right on the Grassroots Gourmet path, try this light and low-fat Vegetarian Chili recipe from Dr. Michael Fenster. It warm nutrition for a cold winter’s night.
VEGETARIAN CHILI
Serving Size 6 oz; Servings per container: 40
470 Calories; 36 g Total Fat; 34 g Total Carabohydrate
Chili is a great American food. A winter favorite it is as varied in composition as America itself. The quality of the chili can run the spectrum as well, from a greasy bland bowl of some stewed like substance to sublimely satisfying and filling. This version kicks off the New Year with a properly spiced vegetarian version. Need meat? No worries add a pound or so of your favorite protein and lose 8oz of the beans; but I recommend trying the vegetarian version first.
The extra beans add richness and are an additional source of lean protein, as well as fiber, tryptophan and molybdenum-a trace element essential for the proper functioning of the detoxifying enzyme, sulfite oxidase. The wheat berries add a satisfying texture and filling flavor. They absorb the flavor of the chili liquid; and if you construct your own homemade (or find some freshly ground) chili powder you truly elevate this humble creation to new heights. The wheat berries also reduce the fat content (you can get all the fat derived flavor and texture you need by using beef or dark chicken stock; you do not need pounds of meat). They are also fantastic sources of folic acid, protein, B-complex vitamins and anti-oxidants like vitamin E. Diets rich in foodstuffs like the beans and wheat berries in this veggie version of chili have been associated with less obesity, diabetes, cardiovascular and periodontal disease.
2 tbsp olive oil
1 cup chopped onion
2 tbsp chopped garlic
1 tbsp Mexican oregano
4 tbsp chili powder
1 chopped hot pepper like cayenne or jalapeño
1 chopped dried California pepper (or similar type)
2 tsp ground cumin
1 tsp ground coriander
1 tbsp unsweetened cocoa
6 oz tomato paste
16 oz bag dried beans (rehydrated) or 2 cans of beans
3 cups vegetable nage (see recipe below)
1 cup white or red wine
2 cups assorted vegetables
16 oz chopped tomatoes
2 tbsp masa (corn flour)
¼ cup cilantro
Cheese and sour cream for garnish
If rehydrating the beans, soak the night before. Place in a pot covered by 1-2 inches of water then bring to a boil. Reduce the heat to a simmer and cook until tender, about 2 hours over medium heat then remove and reserve to add back later.
Heat the olive oil in a large heavy pot over medium heat. Add the onion and garlic and cook until onions translucent, about 2 minutes. Add the oregano, chili powder, peppers, cumin, coriander, and cocoa and tomato paste. Cook for another 2 minutes.
Add the beans, nage, wine, vegetables and tomatoes. If needed add additional water to assure the vegetables are covered. Bring to a simmer and cook for another 1 ½ to 2 hours until all the vegetables are tender and the liquid has reduced slightly.
Remove ½ cup of liquid and whisk together in a separate bowl with the flour. Add the slurry back to the chili and continue to cook an additional 30 minutes.
Add the cilantro and serve by garnishing with cheese and sour cream.
VEGETABLE NAGE
6 onions, quartered
12 carrots roughly chopped
2 lemons, quartered
4 celery stalk, roughly chopped
1 tsp white peppercorns
1 tsp pink peppercorns
2 bay leaves
8 star anise
4 quarts of water
2 cups white wine
2 sprigs each:
Tarragon
Basil
Cilantro
Thyme
Parsley
Bring the first 8 ingredients to a boil in the water. If your tap as any off flavors, use bottled water as the nage has very subtle flavor characteristics. Reduce to a simmer and continue for about 15 minutes more. Remove from heat and allow to cool at room temperature. Add the wine then strain the entire mixture. The resulting liquid should be clear. Add the herbs and refrigerate for 24 hours the strain again.
ABOUT MICHAEL FENSTER, MD, F.A.C.C., FSCA&I, PEMBA
Michael Fenster combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. He is frequently asked to present live cooking demonstrations as well as giving numerous radio interviews on health and food shows both nationally and internationally. Michael is a certified wine professional and chef, receiving his culinary degree from Ashworth University where he graduated with honors. He has worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career. Mike helped manage the award winning Napa Alley in Roanoke, Virginia, and hosted a local cable TV cooking show, “What’s Cookin’ with Doc” in Dublin, GA. He has written columns for SheKnows.com, is a regular columnist for the culinary magazineBasil, as well as a member of their Council of Chefs and a monthly health and fitness contributor to The Tampa Tribune. He recently cooked up heart healthy fall soup on the nationally syndicated television show “Daytime.”
Michael Fenster, MD, is a Board Certified Interventional Cardiologist, currently on staff with the Cardiology Specialists of Florida at Hernando Heart Clinic. He has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to peer presentations at the American Heart Association and American College of Cardiology meetings. He has also published numerous professional peer reviewed articles and served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Michael recently graduated summa cum laude from Auburn University’s Physician’s Executive MBA program.
Michael holds a JuDan (10thdegree black belt) ranking in Bujinkan Budo Taijutsu, which he has studied over the last three decades. He lives in Spring Hill, Florida, with his wife Jennifer.
To see cooking demonstrations with Michael Fenster and more recipes, visit www.WhatsCookingWithDoc.com.
Dr. Michael Fenster, MD, interventionalcardiologist and chef, has an easy method of developing and sticking to a healthy eating program that will have you celebrating all year long.
Grassroots GourmetTMis a healthy eating concept derived from Dr. Fenster’s beliefs and studies as a physician and as a chef. “As a physician, the words Hippocrates wrote long ago still echo with import today,” he explains. “‘Let thy Medicine be thy Food, and thy Food be thy Medicine.’“
But this is only half the story. As a chef Dr. Fenster knows that if the food does not taste good, then it is only medicine.
Using the Grassroots Gourmet concept, Dr. Fenster provides these guidelines for navigating between deprivation and gastronomic gluttony thatfollows three basic principles, what he calls the Threefold Path of Be’s:
Be Aware and Avoid the call of the junk food/fast food siren
What is commonly referred to as “junk food” is so named for a reason. These foods often are manipulated resulting in significantly less nutritious offerings. Taste, flavor and nutritional components are replaced by layers of sugar, salt and fat. These prey upon our hardwired biological instincts to create addictive behaviors and a vicious, repeating cycle.
Be Fresh-but no Adultery
Many of the items we use to prepare meals at home are not as fresh as we think. They have been altered in the growing, raising and processing points prior to their delivery to us. They have been altered to be able to remain on the shelves indefinitely. The Law of Unintended consequences applies here. We have only to look at the most recent debacle over our handling of trans-fatty acids (TFAs) to remind us of this reality and its inherent potential dangers.
Be On-Time and in Proportion
Far too often we end focusing only on caloric content as our mechanism in controlling our diets. But the simple biological mechanisms of timing when we eat things-it takes about 20 minutes for the stomach to start signaling satiety to the brain- is often overlooked. We eat a serving for three people in less than 15 minutes, then wonder why don’t feel good and gain weight. We can enjoy delicious treats from time to time, but we enjoy them in proper proportions. Not everything is better supersized.
“It’s so simple, but that doesn’t mean it’s easy,” Fenster explains. “In fact it can be quite difficult at times. However, by following these principles I believe you can create a truly sustainable diet that allows you to eat delicious food that is also healthy; it is a diet that will last you a lifetime, because you create it.”
To start your year off right on the Grassroots Gourmet path, try this light and low-fat Vegetarian Chili recipe from Dr. Michael Fenster. It warm nutrition for a cold winter’s night.
VEGETARIAN CHILI
Serving Size 6 oz; Servings per container: 40
470 Calories; 36 g Total Fat; 34 g Total Carabohydrate
Chili is a great American food. A winter favorite it is as varied in composition as America itself. The quality of the chili can run the spectrum as well, from a greasy bland bowl of some stewed like substance to sublimely satisfying and filling. This version kicks off the New Year with a properly spiced vegetarian version. Need meat? No worries add a pound or so of your favorite protein and lose 8oz of the beans; but I recommend trying the vegetarian version first.
The extra beans add richness and are an additional source of lean protein, as well as fiber, tryptophan and molybdenum-a trace element essential for the proper functioning of the detoxifying enzyme, sulfite oxidase. The wheat berries add a satisfying texture and filling flavor. They absorb the flavor of the chili liquid; and if you construct your own homemade (or find some freshly ground) chili powder you truly elevate this humble creation to new heights. The wheat berries also reduce the fat content (you can get all the fat derived flavor and texture you need by using beef or dark chicken stock; you do not need pounds of meat). They are also fantastic sources of folic acid, protein, B-complex vitamins and anti-oxidants like vitamin E. Diets rich in foodstuffs like the beans and wheat berries in this veggie version of chili have been associated with less obesity, diabetes, cardiovascular and periodontal disease.
2 tbsp olive oil
1 cup chopped onion
2 tbsp chopped garlic
1 tbsp Mexican oregano
4 tbsp chili powder
1 chopped hot pepper like cayenne or jalapeño
1 chopped dried California pepper (or similar type)
2 tsp ground cumin
1 tsp ground coriander
1 tbsp unsweetened cocoa
6 oz tomato paste
16 oz bag dried beans (rehydrated) or 2 cans of beans
3 cups vegetable nage (see recipe below)
1 cup white or red wine
2 cups assorted vegetables
16 oz chopped tomatoes
2 tbsp masa (corn flour)
¼ cup cilantro
Cheese and sour cream for garnish
If rehydrating the beans, soak the night before. Place in a pot covered by 1-2 inches of water then bring to a boil. Reduce the heat to a simmer and cook until tender, about 2 hours over medium heat then remove and reserve to add back later.
Heat the olive oil in a large heavy pot over medium heat. Add the onion and garlic and cook until onions translucent, about 2 minutes. Add the oregano, chili powder, peppers, cumin, coriander, and cocoa and tomato paste. Cook for another 2 minutes.
Add the beans, nage, wine, vegetables and tomatoes. If needed add additional water to assure the vegetables are covered. Bring to a simmer and cook for another 1 ½ to 2 hours until all the vegetables are tender and the liquid has reduced slightly.
Remove ½ cup of liquid and whisk together in a separate bowl with the flour. Add the slurry back to the chili and continue to cook an additional 30 minutes.
Add the cilantro and serve by garnishing with cheese and sour cream.
VEGETABLE NAGE
6 onions, quartered
12 carrots roughly chopped
2 lemons, quartered
4 celery stalk, roughly chopped
1 tsp white peppercorns
1 tsp pink peppercorns
2 bay leaves
8 star anise
4 quarts of water
2 cups white wine
2 sprigs each:
Tarragon
Basil
Cilantro
Thyme
Parsley
Bring the first 8 ingredients to a boil in the water. If your tap as any off flavors, use bottled water as the nage has very subtle flavor characteristics. Reduce to a simmer and continue for about 15 minutes more. Remove from heat and allow to cool at room temperature. Add the wine then strain the entire mixture. The resulting liquid should be clear. Add the herbs and refrigerate for 24 hours the strain again.
ABOUT MICHAEL FENSTER, MD, F.A.C.C., FSCA&I, PEMBA
Michael Fenster combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. He is frequently asked to present live cooking demonstrations as well as giving numerous radio interviews on health and food shows both nationally and internationally. Michael is a certified wine professional and chef, receiving his culinary degree from Ashworth University where he graduated with honors. He has worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career. Mike helped manage the award winning Napa Alley in Roanoke, Virginia, and hosted a local cable TV cooking show, “What’s Cookin’ with Doc” in Dublin, GA. He has written columns for SheKnows.com, is a regular columnist for the culinary magazineBasil, as well as a member of their Council of Chefs and a monthly health and fitness contributor to The Tampa Tribune. He recently cooked up heart healthy fall soup on the nationally syndicated television show “Daytime.”
Michael Fenster, MD, is a Board Certified Interventional Cardiologist, currently on staff with the Cardiology Specialists of Florida at Hernando Heart Clinic. He has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to peer presentations at the American Heart Association and American College of Cardiology meetings. He has also published numerous professional peer reviewed articles and served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Michael recently graduated summa cum laude from Auburn University’s Physician’s Executive MBA program.
Michael holds a JuDan (10thdegree black belt) ranking in Bujinkan Budo Taijutsu, which he has studied over the last three decades. He lives in Spring Hill, Florida, with his wife Jennifer.
To see cooking demonstrations with Michael Fenster and more recipes, visit www.WhatsCookingWithDoc.com.
Wednesday, January 5, 2011
The Biggest Loser's New Food Product
Leading Research and Development Chef, Calvin Harris of Harris Food Group announced today a line new of refrigerated, fully-prepared healthy meal options called Simply Sensible which will launch in conjunction with NBC's hit weight loss show, “The Biggest Loser” in season 11. “The Biggest Loser” line is licensed through NBC Universal Television Consumer Products Group and Reveille LLC. The deal was secured by JTMG, LLC., the licensing agency for NBC Universal Television Consumer Products Group.
Serving as a corporate research and development chef creating innovative products for notable restaurants such as Arby’s, Burger King and TGI Friday’s, Harris branched off to create Harris Food Group in order to develop, market and distribute products that could improve consumers’ lives with the intent to provide quality, gourmet tasting and healthy meal solutions to tackle America’s obesity crises.
"I am very excited to be partnering with NBC/Reveille on creating Simply Sensible the first of its kind refrigerated, fully-prepared healthy meal line,” said Chef Calvin Harris, CEO and Founder of Harris Food Group. ‘The Biggest Loser’ has become such a phenomenon with a loyal following and it was the ideal partnership to launch Simply Sensible in order to impact a large population of consumers and provide a meal option for the contestants while on the show.”
Simply Sensible will feature five meal options including Lasagna with Meat Sauce, Zing Chicken with brown rice, Pot Roast with mashed potatoes, Mediterranean Chicken with bowtie pasta and Beef Tips and brown rice; each meal includes two servings and will be less than 250 calories per serving. Simply Sensible is endorsed by the American Heart Association and will have an estimated retail value of $6.99. Simply Sensible products will be the first fully prepared “better for you” meal option and will be available in the refrigerated section of national grocers beginning this January.
Simply Sensible meals are freshly created and never frozen, convenient to purchase, easy to prepare and ready in minutes. The sous vide cooking method allows the natural flavors to develop and provides a longer shelf-life with less sodium, no preservatives and innovative packaging, which improves convenience. The packaging is made from recycled materials and removed the traditional plastic tray is very minimal taking into account the environmental impact. Most importantly, they taste amazing, as Chef Calvin Harris wanted to create meals that had an abundance of flavor including spices and herbs and very sumptuous sauces for a more gourmet tasting, yet healthy lifestyle option.
“We are thrilled to work with Harris Food Group to produce meals that are not only delicious and convenient, but are also easy to prepare and uphold the rigorous nutritional standards of ‘The Biggest Loser,’” said Kim Niemi, Senior Vice President, NBC Universal Television Consumer Products Group. “Such an emphasis eliminates the hassle of finding meals that meet your nutritional, calendar and palette needs.”
“Our partnership with Harris Food Group is just another innovative way that ‘The Biggest Loser’ is bringing healthy dietary options to every person trying to lose weight and live a balanced lifestyle,” said Chad Bennett, Vice President Brand Development and Production at Reveille. “Like every brand extension, this partnership allows us to translate life on the Ranch using fresh foods and the latest technology to empower people in their everyday lives.”
Harris' expertise in the creation of innovative food products was the perfect combination when Reveille and NBC Universal were looking for a food-licensing partner for the highly successful series. Harris has a personal attachment to the product in that he works to maintain a balanced diet and finds that Simply Sensible allows him to control portion size and nutritional intake without compromising on the taste. The Simply Sensible product line will allow consumers to experience the eating options contestants can choose from while at the Ranch and inspire and motivate people of all ages, to live a healthier balanced lifestyle.
ABOUT “THE BIGGEST LOSER”
"The Biggest Loser" on NBC airs on Tuesdays from 8:00 to 10:00 p.m. (ET/PT). The first reality series where everybody loses, "The Biggest Loser" challenges and encourages overweight contestants to shed pounds in a safe and recommended manner through comprehensive diet and exercise as they compete for a grand prize of $250,000. Hosted by Alison Sweeney, the series provides the contestants with challenges, temptations, weigh-ins and eliminations until the final contestant remains to claim the title of "The Biggest Loser." Each team works out under the supervision of professional trainers Jillian Michaels and Bob Harper. "The Biggest Loser" is a production of Reveille LLC, 25/7 Productions and 3 Ball Productions.
Beyond the U.S. where more than 100 episodes of the show have aired, "The Biggest Loser" has become a worldwide hit appearing in over 90 countries and produced in 25 countries. Since its debut in 2004, "The Biggest Loser" has grown to become a standalone health and lifestyle brand by developing tools and products inspired by the show and approved by its doctors and experts. Anchored by the online, subscription-based extension of the show, Biggestloserclub.com, "The Biggest Loser" consumer products program has generated over $100 million in spending, with presence at more than 25,000 major retailers to date. The program currently features a wide variety of health and fitness products including "The Biggest Loser" video game for Wii and Nintendo DS & DSi, "The Biggest Loser" Resort at Fitness Ridge, which is a full-service, destination health & fitness spa, "The Biggest Loser" Meal Plan, a New York Times best-selling books series, a best-selling fitness DVD series, a line of appliances, fitness equipment, protein supplements and several other health and lifestyle based products. "The Biggest Loser" was recognized as a top brand of the year in Advertising Age's 2008 Marketing 50. Check out www.biggestloser.com
ABOUT CALVIN HARRIS – HARRIS FOOD GROUP
Calvin Harris, a Texas native, has more than 25 years of Restaurant and Food Product Development experience. He is a classically French trained Chef and graduate of the Culinary Institute of America in New York and has been cited as one of Nation’s Restaurant News’ Top 50 Research and Development Culinarians and South Florida’s “40 under 40” Most Influential Black Professionals.
Harris’ forey into research and development began when he served as a corporate Research and Development Chef for TGI Friday’s of Carlson Restaurants Worldwide and the Triarc Restaurant Group on Arby’s where his role was to create new products. Harris later joined Burger King as the Senior Director of Product Innovation where his creations resulted into more than 30 new or improved menu items. Following his success at Burger King, in 2006 Harris embarked on a new venture of his own, Harris Food Group Inc which manufactures kettle cooked food products for both foodservice and retail grocery stores. In 2009 HFG began marketing and distributing branded licensed food products and launched a line of refrigerated TGI Friday’s side dishes sold at local grocers, along with a line of fully prepared refrigerated entrée’s under the Crock Pot label.
In 2010 Harris Food Group joined in a licensing partnership with NBC/Reveille for refrigerated healthy food meal options for the co-branded line The Biggest Loser/Simply Sensible, which will be available in stores in early 2011. For more information please visit www.SimplySensibleEntrees.com.
Serving as a corporate research and development chef creating innovative products for notable restaurants such as Arby’s, Burger King and TGI Friday’s, Harris branched off to create Harris Food Group in order to develop, market and distribute products that could improve consumers’ lives with the intent to provide quality, gourmet tasting and healthy meal solutions to tackle America’s obesity crises.
"I am very excited to be partnering with NBC/Reveille on creating Simply Sensible the first of its kind refrigerated, fully-prepared healthy meal line,” said Chef Calvin Harris, CEO and Founder of Harris Food Group. ‘The Biggest Loser’ has become such a phenomenon with a loyal following and it was the ideal partnership to launch Simply Sensible in order to impact a large population of consumers and provide a meal option for the contestants while on the show.”
Simply Sensible will feature five meal options including Lasagna with Meat Sauce, Zing Chicken with brown rice, Pot Roast with mashed potatoes, Mediterranean Chicken with bowtie pasta and Beef Tips and brown rice; each meal includes two servings and will be less than 250 calories per serving. Simply Sensible is endorsed by the American Heart Association and will have an estimated retail value of $6.99. Simply Sensible products will be the first fully prepared “better for you” meal option and will be available in the refrigerated section of national grocers beginning this January.
Simply Sensible meals are freshly created and never frozen, convenient to purchase, easy to prepare and ready in minutes. The sous vide cooking method allows the natural flavors to develop and provides a longer shelf-life with less sodium, no preservatives and innovative packaging, which improves convenience. The packaging is made from recycled materials and removed the traditional plastic tray is very minimal taking into account the environmental impact. Most importantly, they taste amazing, as Chef Calvin Harris wanted to create meals that had an abundance of flavor including spices and herbs and very sumptuous sauces for a more gourmet tasting, yet healthy lifestyle option.
“We are thrilled to work with Harris Food Group to produce meals that are not only delicious and convenient, but are also easy to prepare and uphold the rigorous nutritional standards of ‘The Biggest Loser,’” said Kim Niemi, Senior Vice President, NBC Universal Television Consumer Products Group. “Such an emphasis eliminates the hassle of finding meals that meet your nutritional, calendar and palette needs.”
“Our partnership with Harris Food Group is just another innovative way that ‘The Biggest Loser’ is bringing healthy dietary options to every person trying to lose weight and live a balanced lifestyle,” said Chad Bennett, Vice President Brand Development and Production at Reveille. “Like every brand extension, this partnership allows us to translate life on the Ranch using fresh foods and the latest technology to empower people in their everyday lives.”
Harris' expertise in the creation of innovative food products was the perfect combination when Reveille and NBC Universal were looking for a food-licensing partner for the highly successful series. Harris has a personal attachment to the product in that he works to maintain a balanced diet and finds that Simply Sensible allows him to control portion size and nutritional intake without compromising on the taste. The Simply Sensible product line will allow consumers to experience the eating options contestants can choose from while at the Ranch and inspire and motivate people of all ages, to live a healthier balanced lifestyle.
ABOUT “THE BIGGEST LOSER”
"The Biggest Loser" on NBC airs on Tuesdays from 8:00 to 10:00 p.m. (ET/PT). The first reality series where everybody loses, "The Biggest Loser" challenges and encourages overweight contestants to shed pounds in a safe and recommended manner through comprehensive diet and exercise as they compete for a grand prize of $250,000. Hosted by Alison Sweeney, the series provides the contestants with challenges, temptations, weigh-ins and eliminations until the final contestant remains to claim the title of "The Biggest Loser." Each team works out under the supervision of professional trainers Jillian Michaels and Bob Harper. "The Biggest Loser" is a production of Reveille LLC, 25/7 Productions and 3 Ball Productions.
Beyond the U.S. where more than 100 episodes of the show have aired, "The Biggest Loser" has become a worldwide hit appearing in over 90 countries and produced in 25 countries. Since its debut in 2004, "The Biggest Loser" has grown to become a standalone health and lifestyle brand by developing tools and products inspired by the show and approved by its doctors and experts. Anchored by the online, subscription-based extension of the show, Biggestloserclub.com, "The Biggest Loser" consumer products program has generated over $100 million in spending, with presence at more than 25,000 major retailers to date. The program currently features a wide variety of health and fitness products including "The Biggest Loser" video game for Wii and Nintendo DS & DSi, "The Biggest Loser" Resort at Fitness Ridge, which is a full-service, destination health & fitness spa, "The Biggest Loser" Meal Plan, a New York Times best-selling books series, a best-selling fitness DVD series, a line of appliances, fitness equipment, protein supplements and several other health and lifestyle based products. "The Biggest Loser" was recognized as a top brand of the year in Advertising Age's 2008 Marketing 50. Check out www.biggestloser.com
ABOUT CALVIN HARRIS – HARRIS FOOD GROUP
Calvin Harris, a Texas native, has more than 25 years of Restaurant and Food Product Development experience. He is a classically French trained Chef and graduate of the Culinary Institute of America in New York and has been cited as one of Nation’s Restaurant News’ Top 50 Research and Development Culinarians and South Florida’s “40 under 40” Most Influential Black Professionals.
Harris’ forey into research and development began when he served as a corporate Research and Development Chef for TGI Friday’s of Carlson Restaurants Worldwide and the Triarc Restaurant Group on Arby’s where his role was to create new products. Harris later joined Burger King as the Senior Director of Product Innovation where his creations resulted into more than 30 new or improved menu items. Following his success at Burger King, in 2006 Harris embarked on a new venture of his own, Harris Food Group Inc which manufactures kettle cooked food products for both foodservice and retail grocery stores. In 2009 HFG began marketing and distributing branded licensed food products and launched a line of refrigerated TGI Friday’s side dishes sold at local grocers, along with a line of fully prepared refrigerated entrée’s under the Crock Pot label.
In 2010 Harris Food Group joined in a licensing partnership with NBC/Reveille for refrigerated healthy food meal options for the co-branded line The Biggest Loser/Simply Sensible, which will be available in stores in early 2011. For more information please visit www.SimplySensibleEntrees.com.
Tuesday, January 4, 2011
Don't sweat the kitchen heat
Chefs use stainless steel bars to rid their hands of garlic, fish, onion, and other unwanted smells. Using the same technique, De Odor Works has now made it possible for the general public to use a new product that not only chefs can use on their entire body to prevent body odor all day long.
Now the mom slaving away in the kitchen or the culinary enthusiast have an accessible and effective solution to feeling fresh after preparing a meal.
Visit www.deodorworks.com for more info.
Now the mom slaving away in the kitchen or the culinary enthusiast have an accessible and effective solution to feeling fresh after preparing a meal.
Visit www.deodorworks.com for more info.
New Glycemic Index Cookbook For Dummies Makes Eating Healthy Easy
If you're looking for a safe, effective, and easy-to-follow diet with proven results, Glycemic Index Cookbook For Dummies® (Wiley Publishing, Inc., December 2010, ISBN: 978-0-470-87566-7, $19.99) is for you! You'll find out how to whip up delicious, low-glycemic meals that can help you achieve all of your health-related goals, from shedding pounds and managing health issues to maintaining general wellness.
Using the glycemic index is not only a proven method of losing and maintaining weight safely and quickly, it's also an effective way to prevent the most common diseases like coronary heart disease, diabetes, and obesity. No matter how busy your schedule is, or how tight your budget may be, this guide will help you to whip up meals at home that will help your family stay healthy.
Other valuable lessons include:
· Glycemic Index Cookbook For Dummies cheat sheet
· Measuring the glycemic index and glycemic loads before you cook
· Fixing appropriate portion sizes
· Adjusting favorite recipes to follow the glycemic index diet
· How to cook low-glycemic grains, beans, lentils, and veggies
· The science behind the glycemic index diet
· Tips for curbing cravings and losing weight
· Advice for stocking your pantry, fridge, and freezer
· Lifestyle choices that complement a low-glycemic diet
· 150 delicious and simple recipes
Packed with practical guidance, Glycemic Index Cookbook For Dummies has all of the information and recipes to get you well on your way to a healthier you!
# # #
About the Authors:
Meri Raffetto, RD, is a registered dietitian and recognized professional in the area of nutrition and wellness; she has been featured in Healthy Living Magazine and the Chicago Tribune. She is the founder and CEO of reallivingnutrition.com and author of The Glycemic Index Diet For Dummies®.
Rosanne Rust, MS, RD, LDN, is a registered dietitian, freelance writer, and online weight-loss coach for Real Living Nutrition Services.
About the Book:
Glycemic Index Cookbook For Dummies® (Wiley Publishing, Inc., December 2010, ISBN: 978-0-470-87566-7, $19.99) is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974
Using the glycemic index is not only a proven method of losing and maintaining weight safely and quickly, it's also an effective way to prevent the most common diseases like coronary heart disease, diabetes, and obesity. No matter how busy your schedule is, or how tight your budget may be, this guide will help you to whip up meals at home that will help your family stay healthy.
Other valuable lessons include:
· Glycemic Index Cookbook For Dummies cheat sheet
· Measuring the glycemic index and glycemic loads before you cook
· Fixing appropriate portion sizes
· Adjusting favorite recipes to follow the glycemic index diet
· How to cook low-glycemic grains, beans, lentils, and veggies
· The science behind the glycemic index diet
· Tips for curbing cravings and losing weight
· Advice for stocking your pantry, fridge, and freezer
· Lifestyle choices that complement a low-glycemic diet
· 150 delicious and simple recipes
Packed with practical guidance, Glycemic Index Cookbook For Dummies has all of the information and recipes to get you well on your way to a healthier you!
# # #
About the Authors:
Meri Raffetto, RD, is a registered dietitian and recognized professional in the area of nutrition and wellness; she has been featured in Healthy Living Magazine and the Chicago Tribune. She is the founder and CEO of reallivingnutrition.com and author of The Glycemic Index Diet For Dummies®.
Rosanne Rust, MS, RD, LDN, is a registered dietitian, freelance writer, and online weight-loss coach for Real Living Nutrition Services.
About the Book:
Glycemic Index Cookbook For Dummies® (Wiley Publishing, Inc., December 2010, ISBN: 978-0-470-87566-7, $19.99) is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974
$5 off your purchase of $15 or more at TGI Friday's
T.G.I. Friday’s has an awesome value for you and your friends Valid now through January 13 print this coupon:
http://fridays.qrs1.net/greatdealsapp/14p057t0_print.html
and get $5 off your purchase of $15 or more. Now that you’re in-the-know, you can wow your friends with delicious food and fun! Just share this deal with them. They’ll love you for it! And stay tuned as a new offer will be coming your way soon!
http://fridays.qrs1.net/greatdealsapp/14p057t0_print.html
and get $5 off your purchase of $15 or more. Now that you’re in-the-know, you can wow your friends with delicious food and fun! Just share this deal with them. They’ll love you for it! And stay tuned as a new offer will be coming your way soon!
Monday, January 3, 2011
Wineware for the Un-Plain Jane
Lani Designs (www.lanidesigns.com) red and white wine glasses, martini glasses and champagne flutes will inspire fun times and bring smiles to faces. That's because every single glass is painted by hand, by an artist from memory –- no stencils -- in a chic Philly design studio. They’re then dried and fired in-studio and shipped directly to the customer. Most hand-painted glassware is mass produced using templates or stencils and they lack that truly one-of-a-kind element. But when you buy from Lani, you are getting a glass that was individually painted by U.S. artists who love what they do -- and it shows in the quality.
Browse through the Lani site and it's easy to see the attention to detail and creativity behind every design. Customers can choose by theme: Spring Fling, Garden Party, Let’s Get Graphic, Daring Damask, Beachy Keen and Happenin’ Holidays.
Lani glassware is scratch resistant, made with non-toxic paint, fade-proof color, and is top rack dishwasher safe. The glassware itself is of the highest quality as well. They will last!
Visit www.LaniDesigns.com for more info.
Browse through the Lani site and it's easy to see the attention to detail and creativity behind every design. Customers can choose by theme: Spring Fling, Garden Party, Let’s Get Graphic, Daring Damask, Beachy Keen and Happenin’ Holidays.
Lani glassware is scratch resistant, made with non-toxic paint, fade-proof color, and is top rack dishwasher safe. The glassware itself is of the highest quality as well. They will last!
Visit www.LaniDesigns.com for more info.
Retaining Market Share for Craft Brewers
The industry's largest craft brewer, The Boston Beer Company, is poised to become the first craft brewer to surpass 2 million barrels of traditional beer within the next few years. Loss of The Boston Beer Company's production in craft brewing industry statistics would inaccurately reflect on the craft brewing industry's market share.
In addition to Boston Beer, the current growth trajectory of other sizable BA member breweries places them on a course approaching the 2 million barrel threshold in the coming years.
"With this change to the craft brewer definition and BA bylaws, statistics will continue to accurately reflect the 30-year growth of market share for craft brewed beer," said Matt. "Brewers Association statistics on craft brewers will continue to keep pace with the growth of the industry."
Craft brewed beer market share is now approximately five percent of the U.S. beer industry, and growing. The BA has a stated mission of helping America's craft brewers achieve more than five percent market share by 2013.
Matt added, "Rather than removing members due to their success, the craft brewing industry should be celebrating our growth."
In addition to Boston Beer, the current growth trajectory of other sizable BA member breweries places them on a course approaching the 2 million barrel threshold in the coming years.
"With this change to the craft brewer definition and BA bylaws, statistics will continue to accurately reflect the 30-year growth of market share for craft brewed beer," said Matt. "Brewers Association statistics on craft brewers will continue to keep pace with the growth of the industry."
Craft brewed beer market share is now approximately five percent of the U.S. beer industry, and growing. The BA has a stated mission of helping America's craft brewers achieve more than five percent market share by 2013.
Matt added, "Rather than removing members due to their success, the craft brewing industry should be celebrating our growth."
Brewers Association Announces Revised Craft Brewer Definition
The board of directors of the Brewers Association (BA), the trade association representing the majority of U.S. brewing companies, has voted to change the BA's designation of "small" in its definition of a "craft brewer." The Association's board of directors also has revised its bylaws to reflect the change.
In the BA's craft brewer definition, the term "small" now refers to any independent brewery that produces up to 6 million barrels of traditional beer. The previous definition capped production at 2 million barrels. The changed definition is currently in effect and can be reviewed on the BA website, BrewersAssociation.org. The change to the bylaws went into effect December 20, 2010.
In the Brewers Association's bylaws, two classes of membership (Professional Packaging Brewers and Associate membership) have been redefined with a qualifying barrelage of 6 million barrels versus 2 million barrels.
The association cited several reasons for the change, including the recognition that "small" is a descriptive term relative to the overall size of the industry.
"Thirty-four years have passed since the original small brewers tax differential defined small brewers as producing less than 2 million barrels," said Nick Matt, chair of the Brewers Association board of directors and chairman and CEO of F.X. Matt Brewing Company. "A lot has changed since 1976. The largest brewer in the U.S. has grown from 45 million barrels to 300 million barrels of global beer production."
Matt added, "The craft brewer definition and bylaws now more accurately reflect and align with our government affairs efforts." On the legislative front in 2010, the Brewers Association supported H.R. 4278/S. 3339, which sought to update the cap on an excise tax differential for small brewers to 6 million barrels per year in production for their first 2 million barrels.
In the BA's craft brewer definition, the term "small" now refers to any independent brewery that produces up to 6 million barrels of traditional beer. The previous definition capped production at 2 million barrels. The changed definition is currently in effect and can be reviewed on the BA website, BrewersAssociation.org. The change to the bylaws went into effect December 20, 2010.
In the Brewers Association's bylaws, two classes of membership (Professional Packaging Brewers and Associate membership) have been redefined with a qualifying barrelage of 6 million barrels versus 2 million barrels.
The association cited several reasons for the change, including the recognition that "small" is a descriptive term relative to the overall size of the industry.
"Thirty-four years have passed since the original small brewers tax differential defined small brewers as producing less than 2 million barrels," said Nick Matt, chair of the Brewers Association board of directors and chairman and CEO of F.X. Matt Brewing Company. "A lot has changed since 1976. The largest brewer in the U.S. has grown from 45 million barrels to 300 million barrels of global beer production."
Matt added, "The craft brewer definition and bylaws now more accurately reflect and align with our government affairs efforts." On the legislative front in 2010, the Brewers Association supported H.R. 4278/S. 3339, which sought to update the cap on an excise tax differential for small brewers to 6 million barrels per year in production for their first 2 million barrels.
Over-the-Rhine Pretzel Fest - Bockfest 2011 Fundraiser
Over-the-Rhine Pretzel Fest will take place from 5 P.M. - 10 P.M. on Friday January 21, 2011, at Venue 222 (222 E 14th St). The event is a fundraiser to cover a portion of costs of the nineteenth annual Bockfest. It will be the first, official, pre-Bockfest event. Bockfest 2011 will take place from March 4 – 6, 2011.
The legendary “Cincinnati Dancing Pigs” will perform live; and local bakeries and restaurants will showcase unique pretzel creations. Admission is $35 and includes a unique sampling of freshly baked pretzels from local restaurants and bakeries, two drink tickets, a brat, and a chance to win the Ultimate Bockfest Weekend. (Additional food and beverage will also be available.) All proceeds go toward the costs of Bockfest 2011, Tickets can be purchased at www.bockfest.com
Bockfest organizers are dedicated both to growing the size and scope of the festival as well as to keeping it local and authentically Cincinnati. Bockfest depends on local sponsors and grass-roots fundraising. Pretzelfest is an example. Bockfest is also raising funds necessary through two raffles, the Arnold’s Bathtub Raffle and the Ultimate Bockfest Weekend Raffle.
Arnold’s Bathtub Raffle: Arnold’s Bar & Grill is Cincinnati’s oldest saloon, founded in 1861 and celebrating its 150 year anniversary in 2011. The bar legendarily remained open through Prohibition, and stories about bathtub gin make the bathtub that remains in a second floor dining room a symbol of Arnold’s and its history. The bar owns a motorized bathtub that is always near the front of the Bockfest Parade, to be held on March 4, 2011 at 5:30PM. Driving the tub has traditionally been a rare honor. This year, Arnold’s is letting the privilege be raffled to help support parade costs. Chances are $5 each. Tickets can be purchased online at www.bockfest.com or by contacting Bockfest organizers at Bockfest@otrbrewerydistrict.org. Arnold’s is located at 210 East 8th Street Cincinnati, OH 45202.
Ultimate Bockfest Weekend Raffle: The Ultimate Bockfest Weekend Raffle offers ticket holders two chances to win luxury Bockfest accommodations. The Grand Prize winner will spend Friday, March 4, 2011 and Saturday, March 5, 2011 in a two-bed, two-bath penthouse in the Garfield Suites Hotel; and will receive $250 in food and drink voucher to be used at Café Martin within the hotel. The secondary prize includes Bockfest accommodations in a standard (but still spacious) suite and $100 in food and drink. Tickets can be purchased online at www.bockfest.com or by contacting Bockfest organizers at Bockfest@otrbrewerydistrict.org.
ABOUT Bockfest 2011
Bockfest will be held March, 4 – 6, 2011, beginning with the Bockfest Parade, at 5:30PM, March 4th. The parade will begin, as usual, in front of Arnold’s Bar & Grill, 210 E. 8th St., travel up Main St., cross Central Parkway, cross Liberty, and follow McMicken Ave to Walnut, ending at Bockfest Hall. Bockfest Hall is adjacent to the new Christian Moerlein Brewery, 1619 Moore St. More information about Bockfest can be found at www.bockfest.com or by contacting Bockfest organizers, Mike Morgan or Steve Hampton at Bockfest@otrbrewerydistrict.org. Mike Morgan can also be reached at (513) 304-4900.
ABOUT Cincinnati Dancing Pigs
The Cincinnati Dancing Pigs are Cincinnati's premier Jug Band and regular performers at Bockfest. They have been around since the early years of the Rolling Stones, have lasted longer than the Beatles and have more living members than the Grateful Dead. More at www.cincinnatidancingpigs.com .
ABOUT Venue 222:
Venue 222 is a unique meeting and event space within a beautifully remodeled and restored, historic Over-the-Rhine building. It is located at 222 E. 14th St. in Over-the-Rhine (between Main and Sycamore, surrounded by ample parking.) Owners Wade and Debbie Dent are long-time proponents of Over-the-Rhine and ardent supporters of Bockfest. They are donating use of the space for Pretzelfest. More about Venue 222 can be found at www.venue222.com.
The legendary “Cincinnati Dancing Pigs” will perform live; and local bakeries and restaurants will showcase unique pretzel creations. Admission is $35 and includes a unique sampling of freshly baked pretzels from local restaurants and bakeries, two drink tickets, a brat, and a chance to win the Ultimate Bockfest Weekend. (Additional food and beverage will also be available.) All proceeds go toward the costs of Bockfest 2011, Tickets can be purchased at www.bockfest.com
Bockfest organizers are dedicated both to growing the size and scope of the festival as well as to keeping it local and authentically Cincinnati. Bockfest depends on local sponsors and grass-roots fundraising. Pretzelfest is an example. Bockfest is also raising funds necessary through two raffles, the Arnold’s Bathtub Raffle and the Ultimate Bockfest Weekend Raffle.
Arnold’s Bathtub Raffle: Arnold’s Bar & Grill is Cincinnati’s oldest saloon, founded in 1861 and celebrating its 150 year anniversary in 2011. The bar legendarily remained open through Prohibition, and stories about bathtub gin make the bathtub that remains in a second floor dining room a symbol of Arnold’s and its history. The bar owns a motorized bathtub that is always near the front of the Bockfest Parade, to be held on March 4, 2011 at 5:30PM. Driving the tub has traditionally been a rare honor. This year, Arnold’s is letting the privilege be raffled to help support parade costs. Chances are $5 each. Tickets can be purchased online at www.bockfest.com
Ultimate Bockfest Weekend Raffle: The Ultimate Bockfest Weekend Raffle offers ticket holders two chances to win luxury Bockfest accommodations. The Grand Prize winner will spend Friday, March 4, 2011 and Saturday, March 5, 2011 in a two-bed, two-bath penthouse in the Garfield Suites Hotel; and will receive $250 in food and drink voucher to be used at Café Martin within the hotel. The secondary prize includes Bockfest accommodations in a standard (but still spacious) suite and $100 in food and drink. Tickets can be purchased online at www.bockfest.com
ABOUT Bockfest 2011
Bockfest will be held March, 4 – 6, 2011, beginning with the Bockfest Parade, at 5:30PM, March 4th. The parade will begin, as usual, in front of Arnold’s Bar & Grill, 210 E. 8th St., travel up Main St., cross Central Parkway, cross Liberty, and follow McMicken Ave to Walnut, ending at Bockfest Hall. Bockfest Hall is adjacent to the new Christian Moerlein Brewery, 1619 Moore St. More information about Bockfest can be found at www.bockfest.com
ABOUT Cincinnati Dancing Pigs
The Cincinnati Dancing Pigs are Cincinnati's premier Jug Band and regular performers at Bockfest. They have been around since the early years of the Rolling Stones, have lasted longer than the Beatles and have more living members than the Grateful Dead. More at www.cincinnatidancingpigs.com
ABOUT Venue 222:
Venue 222 is a unique meeting and event space within a beautifully remodeled and restored, historic Over-the-Rhine building. It is located at 222 E. 14th St. in Over-the-Rhine (between Main and Sycamore, surrounded by ample parking.) Owners Wade and Debbie Dent are long-time proponents of Over-the-Rhine and ardent supporters of Bockfest. They are donating use of the space for Pretzelfest. More about Venue 222 can be found at www.venue222.com
Sur La Table Announces Gifts For Your Valentine
The best gifts come from the heart (and the oven). Heart-shaped whoopie pies, deliciously moist cupcakes and thoughtfully decorated cookies are treats sure to delight loved ones, especially when they are homemade. Sur La Table, the premiere retailer for creative cooking and artful entertaining, offers creative ideas and tools needed to cook up some romance this Valentine's Day. For these products and many more visit our website at www.surlatable.com.
Meri Meri Valentine Cupcake Set, New & Exclusive
Surprise and delight them with perfect presentation for a Valentine’s Day favorite. This adorable set includes 24 patterned baking cups and 24 valentine cupcake toppers. Baking cups, standard 2". #720482, $12.00
Wilton Heart Cookie Pop Pan, New
Give your Valentine a fresh-baked surprise they’ll love. Just press in dough, insert cookie stick, bake and decorate—durable aluminum pan heats quickly and evenly for beautiful results. Each cavity measures 4¼" x 4¼". #721290, $10.95; Wilton Lollipop Sticks 6", Set of 35, #615260, $2.50
Wilton Whoopie Pie Pan, New
A sweet tradition that makes a perfect Valentine. Nonstick pan features 12 heart-shaped spaces to bake tops and bottoms for six whoopie pies. Recipes included. Dishwasher safe. Ten-year warranty. #721308, $12.95. Also available: Chocolate Whoopie Pie Mix Product of USA. #627828, $10.00
Embossed Heart Cake Stand, Exclusive
Red ceramic heart pattern adds color and fun to Valentine’s Day presentations. Made in Portugal. Microwave and dishwasher safe. 8½" x 3". #573253, $14.95
Heart Potholder, New & Exclusive
A colorful touch for Valentine’s Day baking. Red heart-shaped potholder is quilted with polka dot trim. Machine-washable cotton. 8½" wide. #719948, $7.95
Love Birds Kitchen Towel, New & Exclusive
An adorable bird design highlights this generously sized towel. Machine-washable cotton. 21" x 28". #719955, $12.95
Meri Meri Valentine Crackers, New & Exclusive
Colorful, kid-friendly party favors pull apart with a snap to reveal a joke and surprise gift inside. Four fun patterns are embellished with ribbon and decorations. Set of four #723064, $14.95
Mommy and Me Love Birds Aprons, New & Exclusive
Share Valentine’s baking with your sous chef. Vintage-look aprons accent a cute bird design with contrasting ties at the waist and neck, angled front pockets and red popcorn fringe. Machine washable cotton. Imported. Adult’s Apron 29½" x 38" #719922, $24.95; Child’s Apron 18" x 18" #719930, $19.95
Mini-Hearts Pot Holders, New
#724070, Set of 2, $9.95
Valentine Kitchen Towels, New
#719104 Jacquard Hearts, $7.95
#719096 “je t’aime” Print, $7.95
Cherry Print Apron and Towel, New
#719757 Apron, $29.95
#719914 Kitchen Towel, $14.95
Meri Meri Valentine Cupcake Set, New & Exclusive
Surprise and delight them with perfect presentation for a Valentine’s Day favorite. This adorable set includes 24 patterned baking cups and 24 valentine cupcake toppers. Baking cups, standard 2". #720482, $12.00
Wilton Heart Cookie Pop Pan, New
Give your Valentine a fresh-baked surprise they’ll love. Just press in dough, insert cookie stick, bake and decorate—durable aluminum pan heats quickly and evenly for beautiful results. Each cavity measures 4¼" x 4¼". #721290, $10.95; Wilton Lollipop Sticks 6", Set of 35, #615260, $2.50
Wilton Whoopie Pie Pan, New
A sweet tradition that makes a perfect Valentine. Nonstick pan features 12 heart-shaped spaces to bake tops and bottoms for six whoopie pies. Recipes included. Dishwasher safe. Ten-year warranty. #721308, $12.95. Also available: Chocolate Whoopie Pie Mix Product of USA. #627828, $10.00
Embossed Heart Cake Stand, Exclusive
Red ceramic heart pattern adds color and fun to Valentine’s Day presentations. Made in Portugal. Microwave and dishwasher safe. 8½" x 3". #573253, $14.95
Heart Potholder, New & Exclusive
A colorful touch for Valentine’s Day baking. Red heart-shaped potholder is quilted with polka dot trim. Machine-washable cotton. 8½" wide. #719948, $7.95
Love Birds Kitchen Towel, New & Exclusive
An adorable bird design highlights this generously sized towel. Machine-washable cotton. 21" x 28". #719955, $12.95
Meri Meri Valentine Crackers, New & Exclusive
Colorful, kid-friendly party favors pull apart with a snap to reveal a joke and surprise gift inside. Four fun patterns are embellished with ribbon and decorations. Set of four #723064, $14.95
Mommy and Me Love Birds Aprons, New & Exclusive
Share Valentine’s baking with your sous chef. Vintage-look aprons accent a cute bird design with contrasting ties at the waist and neck, angled front pockets and red popcorn fringe. Machine washable cotton. Imported. Adult’s Apron 29½" x 38" #719922, $24.95; Child’s Apron 18" x 18" #719930, $19.95
Mini-Hearts Pot Holders, New
#724070, Set of 2, $9.95
Valentine Kitchen Towels, New
#719104 Jacquard Hearts, $7.95
#719096 “je t’aime” Print, $7.95
Cherry Print Apron and Towel, New
#719757 Apron, $29.95
#719914 Kitchen Towel, $14.95
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