Chuao Chocolatier's NEW Orange-A-Go-Go Bar

Chuao Chocolatier mixes rich dark chocolate with zesty bits of candied orange and soulful bergamot to create the new Orange-A-Go-Go bar. The newest Chuao chocolate bar has a delicate flavor that evolves into a lively citrusy zing and ends with orange bergamot that will captivate any chocolate lover’s palate. It also is available in a 50-calorie ChocoPod mini bar.

Chuao Chocolatier, best known for its award-winning confections, creates culinary-inspired delights by blending all-natural ingredients with its own premium blend of ethically sourced chocolate, featuring cacao from its founders’ native Venezuela. Master Chef Michael Antonorsi and his brother Richard started Chuao Chocolatier in 2002 with the intention of arousing the senses with unusual, unexpected and delicious chocolate experiences. The company continues to delight with award-winning products, including the best-selling Firecracker bar and truffle, Potato Chip bar and Spicy Maya hot chocolate.

The Orange-A-Go-Go bar and ChocoPod is available nationwide at REI, select Whole Foods locations and online at www.chuaochocolatier.com for an MSRP of $4.99 and $1 respectively.

One-of-a-Kind Communal Dining Experience for Owners AND DOGS

WHAT: Pull up a chair, Cincinnati! Chef Michael’s is giving dedicated owners and their dogs an opportunity to spend some quality time together, get a delicious meal during Food Trucks for Fido at Dogtown Cincinnati and meet some new, like-minded friends in a communal dining setting. The first 100 people and their dogs to visit the Chef Michael’s Food Truck for Dogs will receive a thoughtful meal experience for their dog as well as a complimentary dinner (up to $10) the day of the event from a participating food truck including C'est Cheese and Sugarsnap!.

Follow the Chef Michael’s Food Truck for Dogs while it’s in the Cincinnati area via Twitter @thefoodfordogs and www.facebook.com/foodfordogs for additional chances to visit the truck while it’s in town.

WHY: In 2012, Chef Michael’s noticed that dogs were underserved at the curb, so they deployed a food truck for dogs to treat dog-owners and their four-legged friends to a food truck experience unlike any other. In response to fans’ overwhelming requests, the Food Truck for Dogs will be visiting 14 additional cities in 2013, including the Cincinnati area.

Since Chef Michael’s knows as much about food as they do about dogs, they understand that dedicated dog-owners want to take their dogs with them everywhere; it’s only natural to make mealtime another opportunity for quality time with your dog. We understand that mealtime is more than just a time of day – it’s a moment worth sharing. That’s what it’s all about! So Chef Michael’s is incorporating another current culinary trend with its 2013 food truck tour: communal dining.

Visitors and their dogs will be able to pull up a chair and make new friends through the tour’s communal dining experience. After all, food trends aren’t just for people – they’re for dogs too! If you’re a pet-owner and you agree, join us! Go to Facebook.com/foodfordogs and sign the Paw-tition.

WHERE: Food Trucks for Fido Dogtown Cincinnati 2519 Burnet Ave

Cincinnati, OH 45219 WHEN: Thursday, May 16 5:00 – 7:00 p.m.

American Craft Beer Week® 2013 Toasts the Red, White and Brew

From May 13-19, craft beer connoisseurs and beginners alike will come together for the eighth annual celebration of American Craft Beer Week (ACBW). With the tagline “Big Week, Small Breweries,” ACBW is an opportunity to toast the more than 2,400 small and independent American craft brewers who continue to make the U.S. the world’s most diverse brewing destination. Once again, ACBW celebrations are expected to be held across all 50 states.

“The popularity of American Craft Beer Week is indicative of the craft beer renaissance that continues to captivate the U.S.,” said Julia Herz, publisher of CraftBeer.com and craft beer program director at the Brewers Association. “This week is about uniting for a common cause: support and celebration of our nation’s small and independent brewers and the millions of beer lovers who have helped evolve an industry and put the U.S. on the brewing map.”

New for 2013 is the American Craft Beer Week Coast to Coast Toast. For the first time ever, ACBW will be commemorated by a simultaneous toast. At 8:00 p.m. ET/5:00 p.m. PT on Thursday, May 16, small brewers and craft beer lovers nationwide will raise a glass of their favorite craft brewed beer to toast ACBW and the delicious beer that it celebrates. To find a toast location near you, visit the official American Craft Beer Week events page, hosted by CraftBeer.com.

Untappd, the mobile-based social network that connects breweries with craft beer lovers, is also offering an American Craft Beer Week Badge for users who check-in during ACBW events.

Additionally, craft beer fans from across the country can sign the American Craft Beer Week Manifesto, pledging their support to craft beer and their love for “the artisans who approach their craft with originality, dedication and passion.” From tap takeovers and tasting tours to food pairings and festivals, ACBW will be celebrated in many ways across the U.S. To find a local celebration, event or promotion, visit the above-mentioned ACBW events page. A selection of scheduled 2013 celebrations includes:

American Craft Beer Week National Toast
Coast to Coast Toast to Craft Beer w/Stone Brewing Co.; Westerly, RI
ACBW Coast to Coast Toast at Iron Horse Taproom; Washington, D.C.
American Craft Beer Week Toast at Howells & Hood; Chicago, IL
Coast to Coast Toast to Boulder’s Craft Beer Phenomenon; Boulder, CO

Craft Breweries Gritty McDuff’s Brewpub 25th Anniversary Celebration; Portland, ME
Mayflower Brewing Company 4th Annual Open House; Plymouth, MA
Anaheim Brewery Founder’s Day; Anaheim, CA
5th Annual Short’s to Short’s Paddle; Bellaire, MI
Meet the Brewers of the San Francisco Brewers Guild; San Francisco, CA
Rahr & Sons Summertime Wheat Glass Night; Dallas, TX
Right Brain Brewery - ACBW Firkin’ Friday; Traverse City, MI

Craft Beer Festivals 3rd Annual Ameri-CAN Canned Craft Beer Festival; Scottsdale, AZ
HopFest Kansas City 2013; Kansas City, MO
Brewers Association of MD "Maryland Craft Beer Festival"; Frederick, MD
2013 Wort Transformation Awards Ceremony; Papillion, NE
Third Annual Brews with Attitude Craft Beer Festival; Tampa, FL
Third EVER Mother’s Day Festival; Springfield, MO Wheatstock; Lincoln Park, MI

Food and Beer Events American Craft Beer Week - Spokane Style!; Spokane, WA
4 Course Dinner and Pairing Featuring Uinta Brewing Co.; Salt Lake City, UT
Elevation Beer Co. - Chef vs. Chef; Louisville, CO
Knee Deep Beer Dinner at 775 Gastropub; Reno, NV
Beer & Cheese Tasting with Teton Valley Creamery and 460 Bread; Victor, ID

Craft Beer Tastings and Tours Brewery Rickoli American Craft Beer Week Releases; Wheat Ridge, CO
Crow Peak Night at the Ale House; Rapid City, SD
Old Chicago Tap Takeover featuring Odell Brewing Co.; All Colorado Locations
Roughtail Oaked Imperial Black Rye Ale Release at Tapwerks; Oklahoma City, OK
Shmaltz Brewing Media Ribbon Cutting Ceremony; Clifton Park, NY
Portsmouth Brewery – Brewing with Botanicals; Portsmouth, NH

Free food and fundraisers for children's hospitals at Bruegger's April 25

Bruegger’s Bagels, known for its authentic New York-style bagels baked fresh all day, is celebrating its 30th year with Three Free Bagel Day as a thank-you to its loyal guests and as a fundraiser for Children’s Miracle Network Hospitals, which also turns 30 this year.

On Thursday, April 25, from open until 2 p.m., guests can visit any participating Bruegger's Bagels bakery, present a coupon and receive three free bagels of their choice. In return, guests are encouraged to donate to their local Children’s Miracle Network hospital and help kids and families in need.

“The shared 30th anniversary with our national charity partner, Children’s Miracle Network, inspired us to create another opportunity to work together,” said Bruegger’s Bagels Director of Marketing Judy Kadylak. “Inviting our guests to enjoy three of their favorite bagels while helping the kids makes this an extra special celebration for us all."

To get their free bagels, Bruegger’s Bagels guests can visit the brand’s Facebook page and click on the “3 Free Bagel” tab to print a coupon or display it on their smartphone at the register of their local bakery. The brand’s email club members will receive the coupon via email. (Bagel fans interested in receiving coupons all year long can register at www.brueggers.com.)

Specially marked collection canisters will be placed in each Bruegger’s Bagels bakery so guests can donate to Children’s Miracle Network Hospitals when they come in to get their free bagels.

Also as part of the ongoing 30th anniversary celebration, Bruegger’s Bagels is giving away 30 Bagel Box Parties, which include 18 bagels and three tubs of 100 percent made-in-Vermont cream cheese. From April 19 through April 25, guests can enter for a chance to win on the company’s Facebook page.

Stealth Pacific Northwest Pizza Brand Outranks Big Boys!

Cinderella stories don’t only happen on the basketball court these days. Papa Murphy’s, the under-the-radar take ‘n’ bake pizza concept unknown in some parts of the country, scored an upset victory in the food world, ranking #1 with consumers in two recently-released, prestigious consumer surveys. The big surprise: This underdog brand beat out full-service brands without having ovens, table service, delivery drivers, or bars! Instead, they relied on their dough made fresh daily in stores, 100% real mozzarella cheese, fresh veggies cut by hand and the premium meats that amply top every pie.

Just like Starbucks, Nike, and Costco, Papa Murphy’s is a cult brand that started in the Pacific Northwest and is quickly sweeping the nation as take ‘n’ bake becomes customers’ preferred pizza.

“Just like other 1st Choice brands out of the Pacific Northwest, as we expand our national footprint and more people try our fresh, high-quality pizza served hot out of their home oven, they get hooked and become fans for life,” says Ken Calwell, CEO of Papa Murphy’s, the world’s largest take ‘n’ bake pizza chain with 1,350 locations.

Technomic Survey:

• Consumers rate Papa Murphy’s the #1 food chain over all full-service and limited-service chains in the just-released 2013 Consumer Restaurant Brand Metrics ranking by Technomic, the most recognized and experienced food industry consulting and research firm.

• The surprising results come from a two-year study, polling 80,000 people. By a wide margin, Papa Murphy’s ranked first - rated the highest in service, hospitality, convenience, takeout and value among all of the chains studied.

• Papa Murphy’s beat out well-known top chains scoring well ahead of second place Cracker Barrel Old Country Store, and topping Chick-fil-A, McAlister’s Deli and Firehouse Subs.

2013 Consumer Picks Survey:

• Papa Murphy’s also ranked #1 pizza chain in the 2013 Consumer Picks survey by Nation’s Restaurant News and WD Partners, a global strategy firm.

• Papa Murphy’s ranked #3 overall, way ahead of all other pizza franchises, including Papa John’s (ranked 46), Pizza Hut (ranked 65), Domino’s (ranked 76) and Little Caesars (ranked 88).

• The survey asked consumers to rank brands on atmosphere, cleanliness, craveability, food quality, likely to recommend, likely to return, menu variety, reputation, service and value.

“Pacific Northwest brands have a very loyal following because they give customers a product or an experience they can’t get anywhere else,” explains Calwell. “In all of our stores, we come in early to make the pizza dough by hand, grate the 100% mozzarella cheese and slice our fresh vegetables. We help our customers create the highest-quality pizza to take home, bake and serve to their families fresh out of the oven. That difference is what makes us the best kept secret in restaurants. We are very thankful to be named #1 and proud that our owners invest in these extra steps so families can enjoy their perfect pizza.”

Recipe for Success – one slice at a time!
Papa Murphy’s has been steadily winning consumer-confidence polls because of unique offerings and brand positioning.

Customer’s #1 Choice: For the third straight year, customers ranked Papa Murphy’s #1 Rated Pizza Chain in Zagat’s Fast Food Surveys.

Unique Target Customer and Offering: While competitors battle it out for the young male customer who may switch brands for the lowest price or the value customer on-the-go, Papa Murphy’s core customer is the mom looking for fresh, high-quality ingredients she can be proud to bake in her own oven and feed to her family, bubbly and hot. Unique Pizza Offerings: Papa Murphy’s has a variety of products on its menu, even a pizza for the health-conscious. The thin and crispy delite® line of pizzas is packed full of flavor, with toppings like grilled chicken, sun-dried tomatoes, artichoke hearts and even bacon. But with 40% less fat and 30% fewer calories than their usual Signature pizzas, consumers love that they can enjoy this pizza without any of the guilt and without giving up amazing taste. High Quality /Low Overhead: The company can offer higher quality pizzas without high prices because of the unique business model with low overhead. Stores close by 10 p.m. and there are no delivery drivers, freezers or ovens. Plus, square footage is smaller than most competitors because there’s no in-store dining. “We put all our money into our food,” says Calwell. “We may be the underdog in size, but not in flavor and customer satisfaction. We create our pizzas right in front of customers with the freshest ingredients to take home and bake in their ovens. We bring families together with food people love.”

Downtown Cincinnati Dishcrawl May 7 & 8

We invite you to experience a walk to remember!

Cincinnati, voted by Walk Score as one of the most walkable cities in Ohio, houses a plethora of unique and delectable restaurants: All within a 10-minute-walk of one another! On May 7 & 8 we are strolling to FOUR different restaurants in Downtown, meeting the chefs and savoring a tri-tasting of their culinary masterpieces. Chef Michael Belanger, Cincinnati Dishcrawl Ambassador, shares his passion for food by guiding both first-time diners and regulars through the experience of tasting the best courses at some of Greater Cincinnati's top restaurants. Participants soon find there are many advantages to having a chef along, as they may get rare glimpses of the behind-the-scenes of restaurants or more insight to what it really takes to prepare the food you eat. Chef Michael said Dishcrawls wouldn't just be benefiting the diners who directly experience them but will benefit area businesses as a result. "More people out means more exposure to other businesses, not just restaurants," he said. "Dishcrawls are about building communities and helping small businesses." The next Dishcrawl is Four Of the Best In Downtown Cincy, Wednesday May 8 tickets are almost sold out, and so Tuesday May 7 has been added to accommodate more Dishcrawlers. To ensure an intimate dining experience, exact restaurants selected will be revealed a day before to the event's date to ticket holders.

Chef Michael Belanger CEC Cincinnati Dishcrawl Ambassador 513-470-4055 direct michaelb@dishcrawl.com dishcrawl.com

Noodles & Company Celebrates the Tastes of Spring with New Dishes

The first signs of spring are budding at Noodles & Company, where the world's most popular, classic noodle and pasta dishes come together under one roof to create Your World Kitchen. The brand announced today that it is offering three new seasonal items highlighting the peak freshness of asparagus, including an entrée made with a gluten-free fusilli noodle*.

The new dishes include:

Garden Pesto Sauté: Also referred to as “spring in a bowl,” this dish has fresh asparagus in a light, lemon Genovese pesto combined with red bell peppers, mushrooms, onions, pecans, feta and spinach atop a new gluten-free fusilli noodle. A regular-sized portion includes three servings of vegetables, is packed with 15g of protein and has just 590 calories.

Springtime Flatbread: A crispy flatbread topped with fresh asparagus, mushrooms, melted Parmesan cheese and crispy bacon – perfect for sharing.

Asparagus Stack: A side of asparagus spears topped with feta cheese and bacon crumbles accompanied with a wedge of lemon.

The springtime dishes bring many firsts for Noodles & Company. The Garden Pesto Sauté features a new gluten-free fusilli noodle. The Springtime Flatbread introduces a new way for groups to share a bite before their entrée. And the Asparagus Stack is the brand’s first composed side dish.

“The fresh, light flavor and hearty texture of asparagus is perfect for these new spring dishes,” said Tessa Stamper, R.D., Director of Culinary. “Customization is the cornerstone of our menu, so we encourage guests to add asparagus and substitute our new gluten-free noodle to any dish.”

The Garden Pesto Sauté is $8.50 for a regular-sized dish; the Springtime Flatbread appetizer and the Asparagus Stack are $2.99 each.

All three asparagus dishes are available at all Noodles & Company restaurants for a limited time. For more information, including nutritionals and a complete list of ingredients, please visit www.noodles.com/springasparagus.

Noodles and Company is also inviting their Facebook Fans to celebrate their favorite spring veggies by asking them to post photos of their “Fresh Vegetable Masterpieces” to the company’s Facebook page, starting April 22, for a chance to win a Noodles and Company gift pack valued at $250. For official rules, please visit www.facebook.com/noodlesandcompany.

Cool Creamy Coffee Drinks Your Waistline Will Love

Coolatas, Frappuccinos, Javakulas, oh my! Cooling off on a hot day with a blended or iced coffee beverage is a sweet joy of summertime for coffee lovers. It satisfies your coffee fix and your sweet tooth. But, we all know the calories are the downside – a standard Vanilla Frappuccino has upwards of 300 calories and 66 grams of carbs!

For an equally refreshing, great-tasting, healthier sip, check out the 5 Sparrows® line of sugar-free, stevia-sweetened café mixes and Skinny Coffee™ Vanilla Latté and Skinny Coffee™ Creamy Cappuccino from Genesis Today. Here’s the scoop on both:

Skinny Coffee™ by Genesis Today (www.genesistoday.com) is available at Wal-Mart nationwide and comes in two great flavors: Vanilla Latté and Creamy Cappuccino. It’s a unique blend of light-roast coffee, steamed milk, and a hint of natural flavor with 825 mg per serving of nature’s powerful antioxidant Green Coffee Bean extract. The result is a perfectly sweet, smooth perk you won’t believe supports weight loss, metabolism, and cardiovascular function. They taste delicious chilled. No mixing required – just open and pour. Skinny Coffee has absolutely nothing artificial and is plant-based, gluten and soy free.

5 Sparrows® Sugar Free White Chocolate, Chocolate, Vanilla Frappe, and Monumental Spiced Chai are premium gluten free powders sweetened with a purified form of stevia and xylitol, the plant-based sweeteners. They contain no artificial sweeteners and no sugar. One taste and you’ll be shocked they’re sugar free! Mix them effortlessly into your homemade iced coffee (or warm milk). Or, for a deliciously lower cal whipped coffee drink, try their recipes for a Sugar Free Coffee Shake or a Sugar Free White Chocolate Float. Learn more and purchase stylish 10oz bags at www.5sparrowsbrand.com

May is Mediterranean Diet Month - Celebrate the 20th Anniversary ofthe Med Diet & Pyramid with Oldways

May is International Mediterranean Diet Month and marks the 20th anniversary of the food and nutrition nonprofit Oldways’ introduction of the Mediterranean Diet here in the U.S. along with the Med Diet Pyramid. There is no better time to discover the delicious foods and proven health benefits associated with this vibrant lifestyle.

The traditional Mediterranean Diet came to the U.S. back in January 1993, when Oldways and the Harvard School of Public Health convened the International Conference on the Diets of the Mediterranean in Cambridge, Massachusetts. It was there that the Mediterranean Diet Pyramid was unveiled, representing visually the traditional foodways of the Mediterranean region. Since its introduction, consumers, educators, and health professionals have used the Pyramid to understand and implement healthier eating habits. Products inspired by the region, such as hummus, olive oil, olives and Greek yogurt, are now best sellers.

“Even 20 years later, the beauty of the traditional Mediterranean Diet is that, unlike restrictive fad diets, it celebrates cooking and eating simple, wholesome, minimally processed foods as well as being active, enjoying delicious meals with friends and family, and drinking wine in moderation with those meals,” said Sara Baer-Sinnott, president, Oldways “With more and more research pointing to the health advantages of the Mediterranean Diet, including a first-of-its-kind clinical study showing its impressive cardiovascular benefits, it is the perfect time to celebrate International Mediterranean Diet Month.”

To celebrate this milestone year, Oldways and its Mediterranean Foods Alliance have published a new book, The Oldways 4-Week Mediterranean Diet Menu Plan. The 80-page, full-color book offers a month’s worth of simple, tempting and affordable meal menus with recipes such as Six-Minute Shrimp, and Cherry Tomato and Olive Pizza and is available through Oldways’ website store (www.oldwayspt.org/store) and is being offered for 10% off for the month of May.

Additionally, each day of May, friends of Oldways – leading scientists, journalists, health professionals, cookbook authors and others – will contribute “A Mediterranean Memory A Day” postings on the Oldways Table blog to mark the 20th Anniversary. The month will also be filled with giveaways, sampling opportunities and more. As always, consumers will have access to Oldways’ expansive digital resources on the Oldways website, including links to health studies revealing the overwhelming health benefits of the Mediterranean Diet, practical cooking tips and a vast collection of delicious and easy to prepare recipes.

The Mediterranean Diet consistently draws praise. Recently, US News & World The Mediterranean Diet consistently draws praise. Recently, US News & World Report named the Med Diet the Best Plant Based Diet as part of its 2013 Best Diets Report and The New England Journal of Medicine published findings from a new clinical study showing the Mediterranean Diet may reduce the risk of cardiovascular disease and stroke by as much as 30%. The benefits of the Mediterranean Diet and lifestyle have also been validated by The 2010 Dietary Guidelines for Americans as one of the most thoroughly researched models for healthy living. And it doesn’t hurt that celebs like Jennifer Garner, Penelope Cruz, Elizabeth Hurley, Catherine Zeta-Jones, Isla Fisher and Heidi Klum have all extolled the Med way of eating.

Hundreds of scientific studies report that the healthy Mediterranean Diet and its lifestyle practices reduce the risk of chronic diseases and, while the Med Diet isn’t a “go on a diet” type diet, it can lead to weight loss and overall wellbeing.

The eight basic tenets of the Mediterranean Diet, outlined in The Oldways 4-Week Mediterranean Diet Menu Plan (a bestseller in Amazon.com’s Mediterranean cookbooks category), show it is convenient and affordable. promoting vibrant, fresh flavors, not deprivation. The eight basics are:

1. Eat lots of vegetables. From a simple plate of sliced fresh tomatoes topped with crumbled feta cheese to healthy pizzas, vegetables are vitally important to the fresh tastes of the Mediterranean Diet. The recommendation is to fill half your plate with them.

2. Change the way you think about meat. If you eat meat, add small strips of sirloin to a vegetable sauté, or garnish a dish of pasta with diced prosciutto. As a main course, eat 3 ounces or less of chicken or lean meat.

3. Always eat breakfast. Start your day with fiber-rich foods such as fruit and whole grains that can keep you feeling pleasantly full for hours Layer granola, yogurt, and fruit, or mash half an avocado with a fork and spread it on a slice of whole grain toast.

4. Eat seafood twice a week. Fish such as tuna, herring, salmon, and sardines are rich in heart-healthy omega-3 fatty acids, and shellfish including mussels, oysters, and clams have similar benefits for brain and heart health.

5. Cook a vegetarian meal one night a week. Build these meals around beans, whole grains, and vegetables, and heighten the flavor with fragrant herbs and spices. Now, try two nights per week.

6. Use good fats. Include sources of healthy fats in daily meals, especially extra-virgin olive oil, nuts, peanuts, sunflower seeds, olives, and avocados.

7. Enjoy some dairy products. Eat Greek or plain yogurt, and try small amounts of a variety of cheeses.

8. For dessert, eat fresh fruit. Choose from a wide range of delicious fresh fruits — from fresh figs and oranges to pomegranates, grapes and apples. Save sweets like cookies and ice cream for a special treat.

Everyone is encouraged to join in the conversation on Twitter, share your recipes and thoughts about the Mediterranean by using the hashtag #MedMonth.

Summer Cooking and Entertaining Tips from "Cooking Planit"

1. PLAN & SAVE
When planning how much food to prepare, consider how many guests you have invited and how many courses or dishes you plan to serve. The more dishes you have, the less you need to make of each. Cutting back on leftover food saves on waste, time and money.

2. MAKE AN APP FOR THAT
It’s eating season, so guests will arrive hungry! Have a few appetizers prepared and ready to serve. Apps should be easy to make and serve at room temperature. Dips, shrimp cocktail, and veggie platters are simple, but they do the trick.

3. ASK & ACCOMMODATE
Ask guests ahead of time if they have any dietary restrictions. You don’t have to accommodate every request with each dish, but provide something substantial for people with restrictions. They will appreciate it, and you will be at ease knowing you accommodated everyone.

4. KIDZONE
Do kids and their parents a favor by having food ready for them when they arrive. This way, parents can feed the kids when necessary and enjoy dinner themselves once adults are served.

5. BUILD THE BUFFET
For buffet-style dinners, take out serving platters a few days early. Use post-it notes to assign each recipe a serving dish, then arrange the platters on the buffet to make sure it all fits.

6. EXPECT THE UNEXPECTED
Unless you’ve hosted big parties before, everything you plan to do will likely take longer than expected. Build a cushion of time into your schedule, including time to get ready and aim to be ready at least one hour ahead of time to allow for last minute details and early bird guests!

Cooking Planit is the first-ever solution that leverages the power of the Internet and our iPhones/iPads to help home cooks simplify and master the art of producing the perfectly timed meal.

Consider Cooking Planit “turn by turn GPS for cooking” or even Siri’s cousin in the kitchen, guiding users through each step, prompting, for example, when to prep the salad and start the green beans, in context to when the chicken will be ready. Executive Culinary Chef at Cooking Planit, Emily Wilson, actually test ALL recipes in her own kitchen before uploading them to the app, which is different from any other cooking app.

Beyond the actual cooking, Cooking Planit also:
· Automatically builds grocery lists, including ingredient totals, and synchs them across user devices
· Enables easy meal planning according to ingredient preference and dietary needs
· Offers an extensive selection of pre-built complete meals from which to choose, while also empowering users to select the dishes and courses they wish to prepare

See more at www.CookingPlanit.com

The Southern Food Writing Conference 2013 Announces White Lily as Presenting Sponsor

The International Biscuit Festival today announced that White Lily® will be the presenting sponsor for the Southern Food Writing Conference , to be held May 16th and 17th, 2013 in Knoxville, TN. The Conference celebrates the tradition of Southern food writing and its important connection to the culture of the South.

The Conference attracts professional food writers, food bloggers, publishers, publicists and lovers of all things Southern. The Conference sessions mix educational, artistic and vocational topics that examine various facets of Southern food and culture.

“We are excited to have White Lily® as a partner in the growth of the Southern Food Writing Conference,” said John Craig, Biscuit Boss and lead organizer of the Conference. “Our goal is to provide a fun and informative gathering for professionals and amateurs alike,” added Craig. “Some of the most noted food and culture writers from across the nation will delve into a variety of topics that any Southern food lover will find entertaining.”

White Lily® flour has been preferred by generations of Southern bakers for light and fluffy Biscuits. Since the brand began back in 1883, White Lily® has been a symbol of Southern culture. White Lily® flour has also been named the Official Flour of the International Biscuit Festival.

White Lily® will be represented at the Conference by baking expert Linda Carman.

Confirmed speakers also include:
Julia Reed – Contributing Editor Garden & Gun, Elle Decor
Kat Kinsman – Managing Editor CNN Eatocracy
Hugh Acheson – Chef/Author “A New Turn in the South”
Francis Lam – Editor Random House
Hunter Lewis – Executive Editor Southern Living
Todd Fisher – Chef/Host United States of Bacon
Liz Thorpe – Author “The Cheese Chronicles”
Sheri Castle – Author “The New Southern Garden Cookbook”
Nancy Wall Hopkins – Deputy Editor Better Homes and Gardens
Cynthia Graubart – Author “Mastering the Art of Southern Cooking”
Regina Charboneau – Author “Regina’s Table at Twin Oaks”
Sara Camp Arnold – Editor Gravy – Southern Foodways Alliance
Jennifer Davick – Photographer

Session topics will range from an overview of current trends in Southern food writing, to a tutorial on short form food writing and blogging, to a conversation about the intersection of Southern food and Southern culture. Attendees will learn about Southern cheeses, and a panel of bacon experts will discuss America’s penchant for pigs.

Registration for the Southern Food Writing Conference is available for just $450. The registration fee covers all Conference sessions and all meals, including a special dinner at Blackberry Farm, voted the #1 Resort in North America and Canada by Travel + Leisure magazine. There will be a special Biscuit Bash and Book Signing event on Friday evening that will include celebrity recipes and a screening of the Southern Foodways Alliance film Pride and Joy.

Space is limited and on a first come, first served basis. The Crowne Plaza Knoxville and the Hilton Knoxville are the partner hotels for the Conference and offer special rates for Conference attendees.

The Southern Food Writing Conference is a production of the International Biscuit Festival.

For more information about the Southern Food Writing Conference, go to biscuitfest.com.

Winner of the "So You Want to Write a Cookbook" Contest

Can a cookbook author be chosen based only on a series of tweets? Is there untapped talent on Twitter? The Lisa Ekus Group, LLC, a 31-year-old literary agency that focuses on promoting a world of culinary talent launched a Twitter contest to find out.

The “So You Want to Write a Cookbook” contest (#signmesal) was inspired by the March Madness basketball tournament, and was conceived and orchestrated by Literary Agent Sally Ekus. Participants were asked to pitch their best culinary non-fiction ideas to the agency via Twitter and the contest was judged by the entire agency staff. Literary agent Sally Ekus believes, “The Tweet is the new elevator pitch. As social media has changed the way companies, especially publishers, look to conduct business and identify new talent, it made perfect sense to identify potential new writers through this medium.”

Over 100 contestants were narrowed down to sixteen, then eight, four, and two, before choosing one winner who was signed by Sally Ekus at The Lisa Ekus Group on March 27, 2013 at 4 pm. “The Twitter contest was a huge success,” said Sally Ekus on Wednesday. “Not only did it challenge the participants to pitch quickly and effectively, it helped The Lisa Ekus Group take a fresh look at how we review projects. The conversations were lively and occasionally heated. In the end, we were all 100% in agreement on the winner. Publishers are already expressing interest in the project.” said Sally Ekus.

The winner, twenty-five year old Ashley Blom of Greenfield, Massachusetts, writes and manages the blog Quarter Life (Crisis) Cuisine, cooking and blogging after her day job as a Marketing Assistant at The Sandri Companies. She has been blogging on and off since age thirteen and her cookbook concept was “life advice for lost twenty-somethings with recipes designed to save your sanity while you're trying to figure it all out.” The book will discuss which recipes are best for breakups, layoffs, and zero bank account balances. Ashley’s ideas included recipes like crappy liquor upgrades (vodka infusions), bad lay mac’n'cheese, got-the-job chocolate cake, breakup nachos, and fancy-on-the-cheap party appetizers.

“We feel confident that in Ashley’s voice and vision we have found emerging talent. I am excited to see her concept develop, from tweet to proposal to published book. Ashley’s sense of humor and her self-awareness are a natural fit for our generation of cooks and writers,” said Sally Ekus.

Grate Chef Grill Wipes

Grill Wipes attach to the bristles of any grill brush and apply high heat grilling oil to any grill grate, hot or cold, preventing food from sticking. Specially formulated accompanying grilling oil won’t burn off like conventional cooking sprays. Specially designed fiber of the wipes allows them to be used on heated grill grates for optimal no-stick performance. Easily give food distinct grill marks without any worry of food sticking. Makes achieving professional results simple and convenient. Not flammable like spray products. No more using highly flammable paper towels which are ineffective in cleaning an abrasive grilling surface. Grill Wipes are non-toxic and biodegradable. Video of it in action can be seen at: http://www.youtube.com/watch?v=EyYJ7QS-LN4&feature=plcp. $8.99 (18 wipes), gratechef.com.

Mississippi Passes Bill to Legalize Homebrewing

The American Homebrewers Association (AHA) is pleased to announce that Mississippi Governor Phil Bryant has signed a bill that will effectively legalize homebrewing throughout the state. Mississippi is now the 49th state to permit homebrewing. A Senate version of the bill passed in early February and it was then voted on by the State House of Representatives in March.

“From our founding fathers to our current President, this country has a long and storied tradition of homebrewing,” said Gary Glass, director of the American Homebrewers Association. “We appreciate the support of all of the homebrewers, the dedicated grassroots efforts of Raise Your Pints and the legislators who have worked so diligently to make homebrewing a reality in Mississippi. We are grateful to Senator John Horhn who introduced this bill and to Governor Bryant for his quick action and support.”

The 21st Amendment predominantly leaves regulation of alcohol to the states. Therefore, even though homebrewing is federally legal, it is still up to individual states to legalize homebrewing in state codes. Prior to today’s announcement, Mississippi and Alabama were the only two states that did not allow homebrewing. The AHA will continue working with homebrewers in Alabama to legalize homebrewing.

The hobby of homebrewing has seen exponential growth in recent years. The AHA estimates that more than 1 million Americans brew beer or make wine at home at least once a year. Mississippi is home to an estimated 2,200 homebrewers who may now enjoy brewing without the restrictions of a state-wide ban.

The Looming Threat of Water Scarcity

Some 1.2 billion people-almost a fifth of the world-live in areas of physical water scarcity, while another 1.6 billion face what can be called economic water shortage. The situation is only expected to worsen as population growth, climate change, investment and management shortfalls, and inefficient use of existing resources restrict the amount of water available to people, according to Worldwatch Institute's Vital Signs Online service (www.worldwatch.org). It is estimated that by 2025, 1.8 billion people will live in countries or regions with absolute water scarcity, with almost half of the world living in conditions of water stress.

Water scarcity has several definitions. Physical scarcity occurs when there is not enough water to meet demand; its symptoms include severe environmental degradation, declining groundwater, and unequal water distribution. Economic water scarcity occurs when there is a lack of investment and proper management to meet the demand of people who do not have the financial means to use existing water sources; the symptoms in this case normally include poor infrastructure.Large parts of Africa suffer from economic water scarcity.

World population is predicted to grow from 7 billion to 9.1 billion by 2050, putting a strain on water resources to meet increased food, energy, and industrial demands. But there are many other pressures, including increased urbanization and overconsumption, lack of proper management, and the looming threat of climate change. According to the United Nations Food and Agriculture Organization and UN Water, global water use has been growing at more than twice the rate of population increase in the last century.

At the global level, 70 percent of water withdrawals are for the agricultural sector, 11 percent are to meet municipal demands, and 19 percent are for industrial needs. These numbers, however, are distorted by the few countries that have very high water withdrawals, such as China, India, and the United States. Agricultural water withdrawal accounts for 44 percent of total water withdrawal among members of the Organisation for Economic Co-operation and Development (OECD), but this rises to more than 60 percent within the eight OECD countries that rely heavily on irrigated agriculture. In the four transitional economies of Brazil, Russia, India, and China, agriculture accounts for 74 percent of water withdrawals, but this ranges from 20 percent in Russia to 87 percent in India.

Policymakers must introduce a variety of measures to address global water scarcity. One important initiative is to support small-scale farmers. Much of the public investment in agricultural water management has focused on large-scale irrigation systems. Farmers can also use water more efficiently by taking a number of steps, including growing a diverse array of crops suited to local conditions and adopting irrigation systems like "drip" lines that deliver water directly to plants' roots.

Climate change will affect global water resources at varying levels. Reductions in river runoff and aquifer recharge are expected in the Mediterranean basin and in the semiarid areas of the Americas, Australia, and southern Africa, affecting water availability in regions that are already water-stressed. In Asia, the large areas of irrigated land that rely on snowmelt and high mountain glaciers for water will be affected by changes in runoff patterns, while highly populated deltas are at risk from a combination of reduced inflows, increased salinity, and rising sea levels. And rising temperatures will translate into increased crop water demand everywhere.

To combat the effects of climate change, efforts must be made to follow an integrated water resource management approach on a global scale. This involves water management that recognizes the holistic nature of the water cycle and the importance of managing trade-offs within it, that emphasizes the importance of effective institutions, and that is inherently adaptive.

Further highlights from the report:
• A region is said to face water scarcity when supplies fall below 1,000 cubic meters per person, and absolute water scarcity is when supplies drop below 500 cubic meters a year.
• About 66 percent of Africa is arid or semiarid, and more than 300 million people in sub-Saharan Africa currently live on less than 1,000 cubic meters of water resources per person.
• According to UN Water, each person in North America and Europe (excluding former Soviet Union countries) consumes at least 3 cubic meters per day of virtual water in imported food, compared with 1.4 cubic meters per day in Asia and 1.1 cubic meters per day in Africa.

Food Additive (Carrageenan) Suspected in GI Disease/Tumors---FDA asked to pull from Market

The Cornucopia Institute formally requested that the Food and Drug Administration (FDA) remove the common food additive carrageenan from the US food supply.

Last year the FDA rejected a 2008 citizen petition, which presented scientific studies linking carrageenan to gastrointestinal inflammation, including cancer. The petition was filed by Dr. Joanne Tobacman, a physician-researcher at the University of Illinois – Chicago College of Medicine, who has been studying food-grade carrageenan for more than a decade.

“The FDA’s justification for denial was based on a sloppy and incomplete evaluation of available published research, and it was riddled with overt bias which appears to protect an industry’s profits at the expense of public health,” says Charlotte Vallaeys, Director of Farm and Food Policy at Cornucopia, a Wisconsin-based non-profit food policy research group. “We have asked them to reevaluate.”

Carrageenan is a highly processed additive extracted from red seaweed. The controversial material contributes no nutritional value or flavor, but is added to affect the texture of a wide range of foods and beverages.

Scientists have raised concern about its safety for decades, based on research linking food-grade carrageenan in the diet of laboratory animals to gastrointestinal disease, including colon tumors.

“Carrageenan has a unique chemical structure, and research has shown that this chemical structure may trigger an innate immune response in the body,” says Dr. Pradeep Dudeja, Professor of Physiology in Medicine at the University of Illinois – Chicago, who has co-authored nine studies on carrageenan.

“The immune response leads to inflammation, which is a serious public health concern since chronic, low-grade inflammation is a well-known precursor to more serious diseases, including diabetes and cancer,” he adds.

Recent research exploring carrageenan’s effects on the body has been supported financially by National Institutes of Health grants, and was prompted by animal studies showing damage to the gastrointestinal tract from food-grade carrageenan.

More than a dozen animal studies, conducted since the late 1960s, have raised concern about carrageenan’s safety, but the FDA failed to consider the vast majority of these studies in its analysis. The FDA also asserted that these studies have been “disputed,” a claim based on a paper by Duika Burges Watson, a geography professor from Durham University in the UK who appears to have no medical or scientific degree or background.

“It is unclear why the FDA would place higher value on the opinion of a social scientist from the UK than on the medical studies funded by the National Institutes of Health,” observes Vallaeys.

“It is disappointing that the FDA continues to permit carrageenan to be used as a food additive despite clear evidence that it causes inflammation,” says Dr. Tobacman.

Medical specialists in the US are taking these concerns seriously. Dr. Stephen Hanauer, MD, Chief of Gastroenterology, Hepatology and Nutrition at the University of Chicago School of Medicine, states: “The rising incidence and prevalence of ulcerative colitis across the globe is correlated with the increased consumption of processed foods, including products containing carrageenan.”

Dr. Hanauer and Dr. Tobacman are currently conducting a study using human patients with ulcerative colitis, a serious gastrointestinal disease.

“Since carrageenan has been found to cause colitis in animal models of ulcerative colitis we felt it would be important to perform a well-controlled dietary study to determine whether carrageenan causes exacerbations (flare ups) of ulcerative colitis in patients in clinical remission,” adds Dr. Hanauer, who is also the Joseph B. Kirsner Professor of Medicine and Clinical Pharmacology at the University of Chicago School of Medicine.

The Cornucopia Institute also just released a report, Carrageenan: How a ‘Natural’ Food Additive Is Making Us Sick, which compiles scientific studies pointing to harm from consuming food-grade carrageenan. Cornucopia also produced an accompanying buyer's guide for avoiding the ingredient. Some well-known physicians, like Dr. Andrew Weil, have been warning consumers about carrageenan for years.

“[Dr. Tobacman] explained that all forms of carrageenan are capable of causing inflammation This is bad news. We know that chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer’s and Parkinson’s diseases, and cancer,” stated Dr. Weil. “All told, I recommend avoiding regular consumption of foods containing carrageenan,” he adds.

Cornucopia already shared an analysis of the scientific data with many organic food and beverage companies. After learning about carrageenan’s harmful effects on human health, some companies are actively reformulating their products to remove the dangerous additive.

Culinary competition featuring venison is coming to Cincinnati State March 15

The Midwest Culinary Institute at Cincinnati State will host a culinary competition on Friday, March 15 that features venison.

The 6th annual Thurston Venison Culinary Competition is sponsored by the Cervid Livestock Foundation, a national organization that promotes research and education through the North American Deer Farmers Association (NADeFA), is sponsoring the 6th annual Thurston Venison Culinary Competition.

The event will begin at 9 a.m. in the MCI teaching kitchens, located in the Advanced Technology & Learning Institute at Cincinnati State’s main campus in Clifton. Judging of the dishes prepared by students will begin at approximately 11 a.m.

The competition is limited to six teams of two students each. Teams will have a total of three hours to plan and prepare two courses: one appetizer and one entrée course that must incorporate venison as the primary protein source of each.

Awards will be presented to the top six teams at 6 p.m. that day (March 15) at the NADeFA conference being held at the Duke Energy Center. The first place team will receive a $1,000 prize award, the second place team $500, the third place team $300 and the remaining teams $100 each.

Future chefs will learn about the venison industry and the nutritional and dietary aspects of venison. “This will be an experience that hopefully they will take with them when entering into the restaurant profession,” said Laurie Seale, Executive Director of the Cervid Livestock Foundation.

Sponsors for this year’s competition include Broken Arrow Ranch, The Exotic Wildlife Association, Grande Natural Meats, Luke’s Run, LedgEnd Farm, Medera Ranch, Eaton Highland Farm, Dream Chaser Farm, Farmer’s Fallow Deer and BP Whitetails.

OU Kosher Announces Special Extended Hotline Hours Before Passover

OU Kosher announces special extended hours of the OU Kosher Hotline to assist with Passover preparations—from 10:00 a.m-12 noon on Sunday, March 24 and from 10:00 a.m-1:00p.m on Monday, March 25 (the night of the first seder.)

The OU Kosher Hotline is 212-613-8241.

“This is the first year the OU Kosher Hotline will be open on Sunday,” remarked Rabbi Moshe Elefant, OU Kosher chief operating officer. “Our extended hotline hours are yet another service OU Kosher provides to make us the world’s most recognized kosher symbol and also the top destination for kosher information year-round—particularly regarding the challenging preparations for Passover.”

“Last year, we received 150 calls on erev Pesach alone, when the OU Kosher Hotline was open for three hours,” shared Rabbi Eli Eleff, OU Kosher rabbinic coordinator and consumer relations administrator. “Callers thanked us profusely for being open to help with their questions; and many last-minute calls came from rabbis, as were calls from people who had been told by their rabbi to contact the OU. In fact, inquiries were received about products certified by other kosher organizations, as we were informed that the OU was the only agency open to help consumers during that time. We are proud to offer these extended hours once again.”

Indulgent Chocolate Cake Invented by Çırağan Palace Kempinski İstanbul's Executive Pastry Chef Named Kempink's Dessert of the Year 2013

Bergamot-scented tea from the Black Sea sweetly paired with delicately dried Malatya apricots and Valrhona chocolate were the winning combination for Bosphorale, a cake created by master chocolatier and executive pastry chef of Çırağan Palace Kempinski İstanbul, William McCarrick. Bringing a taste of Turkey for the entire year to Kempinski hotels around the world, this eclectic dessert was selected among recipes submitted from Kempinski’s top pastry chefs as “Dessert of the Year 2013.”

“With our focus at Çırağan Palace Kempinski to use local culinary products as inspiration, my cake is symbolic of a trip to Turkey,” states William McCarrick, Çırağan Palace Kempinski’s executive pastry chef. “I combined the best of these regional flavors for my creation, as Turkey produces 80% of the world's dried apricots and it is among the world's top five tea-growing countries.”

Several of the ingredients used in the cake are ingrained in Turkish cultural traditions, highlighting the dessert’s connection to the country. Dried fruits, such as the apricots, are usually served at village festivals, weddings and other celebrations while tea has become a culture of its own, with specific brewing techniques and drinking customs. Offering tea and drinking it together is considered a gesture of friendship and hospitality throughout Turkey.

During the Kempinski Dessert of the Year 2013 competition, pastry chefs were invited to submit original recipes with specific guidelines: the key ingredient had to be chocolate, the dessert had to be presentable both as an individual cake and as a platable dessert and it could not be a soufflé, dessert à la minute or ice cream. Bosphorale was chosen as the Kempinski Dessert of the Year in a blind tasting by 80 judges from recipes by 50 other executive pastry chefs and will be offered in all Kempinski properties worldwide throughout the year 2013.

Bosphorale is available in Çırağan Palace Kempinski İstanbul’s Gazebo Lounge as well as at all other Kempinski properties, bringing a taste of Turkey to guests in more than 30 countries worldwide.

For more information, please visit www.kempinski.com/istanbul.

Paul Stanley Joins Gene Simmons as Founding Partner in Rock & Brews Restaurant Venture

Today, Rock & Brews™ announced that KISS rock legend Paul Stanley is joining forces with fellow KISS co-founder Gene Simmons in his Rock & Brews restaurant venture as the company prepares for worldwide expansion. Together, they will co-host the March 22 and 23 opening of Rock & Brews in San Jose del Cabo, Mexico, the second location for the emerging brand.

Rock & Brews Los Cabos is the first international location for the new entertainment and rock-themed dining concept. Stanley and Simmons, along with Rock & Brews co-founding partners restaurateur-hotelier Michael Zislis and veteran concert promoter Dave Furano, have teamed up with Los Cabos’ restaurateurs Jessica Moreira, Rodrigo Cabeza De Vaca, and Sergio Martinez, and developers Alfredo Gadsden, Gabriel Gadsden and Mario Gadsden for the opening.

“I am honored to join the Rock & Brews lineup, and am especially excited for our first international location in Los Cabos,” said Stanley. “Rock & Brews is truly a unique concept that embraces music and concert-style social gatherings like no other dining venue.”

The new Rock & Brews Los Cabos features a unique concert themed-atmosphere complete with hand-painted murals of rock artists, album and tour art. Guests can take advantage of the al fresco dining offered, or enjoy sitting indoors in an authentically themed backstage concert site. The restaurant features a full bar and will have the largest selection of craft beers in Los Cabos. It is set to be a main late-night attraction for locals and tourists alike, as after the dinner rush, a DJ will be spinning tunes nightly.

The grand opening of Rock & Brews Los Cabos will welcome about 400 KISS fans from around the world, along with music industry notables and local VIPs. A special KISS Army Rock & Brews package is available at the Sheraton Hacienda del Mar Golf & Spa Resort that includes a two-night stay in a deluxe room with a Jacuzzi and private terrace (double occupancy) March 22 and 23, two tickets to the invitation-only Rock & Brews opening on March 22, a private seaside reception and photo opportunity with Gene and Paul at the resort’s Five Star Diamond De Cortez restaurant prior to the opening event, a breakfast buffet for two at the resort’s Tomatoes restaurant, and a Rock & Brews t-shirt for $749, including tax, based on availability. The rate code is KISARRB. For more information or to make reservations, please visit www.sheratonloscabos.com or call (011) 52-624-145-8000.

Four additional Rock & Brews restaurants are currently in development. Rock & Brews Redondo Beach (on Pacific Coast Highway) is set to open in late April; Rock & Brews LAX (in the Delta Airlines Terminal) and Rock & Brews Paia, Maui will open this summer; and a Rock & Brews Prairiefire, in Kansas City, MO is also slated to open later this year. Several others are on the drawing board for locations throughout the United States and abroad. Rock & Brews Los Cabos is located at Paseo Malecón San José Plaza del Pescador Local 1, San José Del Cabo. For more information, please visit www.rockandbrews.com.

About Rock & Brews
Rock & Brews features casual American cuisine, as well as dishes that reflect local tastes, and a broad craft beer selection in an atmosphere that is reminiscent of a backstage concert environment featuring concert lighting, multiple televisions and concert-style rock music. The first Rock & Brews entertainment and dining venue opened in April 2012 near Los Angeles International Airport in El Segundo, Calif. The company plans to expand worldwide.