Sullivan University’s National Center for Hospitality Studies (NCHS) is now offering a diploma that prepares students for careers in the personal and private chef industry. The Personal/Private Chef Diploma program was launched in June 2009 at both the Louisville and Lexington campuses, and it is the only curriculum affiliated with the American Personal & Private Chef Association (APPCA). The program requires 68 credits and offers the option of a 12-month period of traditional study or a 21-month course of night and weekend classes.
The curriculum of the Personal/Private Chef Diploma program includes training in basic culinary skills, garde manger, international cuisines, dining services and wines and spirits. Academic courses include culinary mathematics, writing composition, foodservice sanitation, basic nutrition, hospitality management and supervision and food-and-beverage cost control. The fourth quarter of the program is dedicated to successfully operating a personal-chef business or fulfilling the role of private chef, as well as an introduction to professional catering. The Business of Doing Business as a Personal Chef, the first definitive textbook for prospective personal chefs written by APPCA founder Candy Wallace, will be an integral part of the program’s final-quarter course load.
At the conclusion of the program, graduates are eligible to purchase full membership in APPCA.
“The personal or private chef career path is a very rewarding journey that creates a profound and lasting relationship between chef and client,” says Tom Hickey, director of the NCHS. “Sullivan University is proud to offer the Personal/Private Chef Diploma that will prepare students for a challenging, yet gratifying occupation.”
Personal chefs design and prepare meals for their clients, either at the client’s home or in a professional kitchen. According to the APPCA, personal chefs can earn $200 to $500 per day depending on the market in which they work, and the current number of personal chefs in the United States is approximately 9,000, serving 72,000 customers. The APPCA has worked with, trained and represented over 10,000 personal chefs over the past 15 years, and the organization predicts that the number of personal chefs working in the United States will be 25,000 by 2019.
The mission of the APPCA is to promote the education and advancement of their members in the personal and private chef business. They are dedicated to the betterment of the industry as a whole and have contributed such innovations as the first definitive textbook for the personal chef, an online discussion forum for industry professionals and software created specifically to assist with the management of a successful personal chef business. Additionally, as a result of the efforts of the APPCA, the American Culinary Federation now grants a certification of Personal Certified Chef (PCC), and Personal Certified Executive Chef (PCEC). For more information, visit www.personalchef.com.
The NCHS prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degrees and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management and Event Management and Tourism; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Baker, Personal/Private Chef and Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
Wednesday, August 19, 2009
Edy’s Slow Churned Warms Up the Holidays with New Hot Cocoa Light Ice Cream
Edy's is ringing in the holiday season with the debut of Slow Churned® Hot Cocoa light ice cream, a festive new twist on a traditional favorite. With sweet and fluffy marshmallows swirled into a creamy chocolate light ice cream, Hot Cocoa dishes up the same rich flavor of regular ice cream with half the fat and one-third fewer calories, making it the ultimate guilt-free holiday treat!
Hot Cocoa joins Edy's Slow Churned popular limited edition holiday line-up: Eggnog, an indulgent eggnog light ice cream with a lingering essence of nutmeg, Peppermint, creamy light peppermint ice cream mixed with pieces of peppermint candy, and Pumpkin Pie, velvety smooth pumpkin light ice cream blended with spicy nutmeg, cinnamon, and ginger.
"Edy's Slow Churned holiday flavors are perfect for everyone who loves the desserts of the season, but wants to save some calories while indulging," said John Harrison, Official Taster for Edy's Grand Ice Cream. "Edy's festive assortment offers the perfect topping for your favorite pie or cake, and are equally tasty by the scoop or bowl!"
Edy's Slow Churned light ice cream holiday flavors are available in 1.5 quart cartons and retail for $5.99. Scoop up a carton in grocery stores nationwide beginning this October. To find out where Edy's holiday flavors have recently been delivered in your neighborhood, simply visit Edy's unique Flavor Finder® at www.icecream.com. But hurry because these limited flavors are sure to disappear faster than Aunt Ida's fruitcake.
Discover tempting recipes featuring all of Edy's Slow Churned holiday flavors at www.icecream.com.
Dreyer's Grand Ice Cream, Inc. is a division of Nestlé USA, which is owned by Nestlé S.A. of Vevey, Switzerland the world's largest nutrition, health and wellness company. Dreyer's manufactures, markets and distributes a full spectrum of ice cream and frozen snacks. The company's premium products are marketed under the Dreyer's brand name throughout the Western states and Texas, and under the Edy's® brand name throughout the remainder of the United States. Brands manufactured or distributed by Dreyer's in the United States include Dreyer's/Edy's® Grand, Slow Churned®, Dibs®, Loaded, MAXX, Fruit Bars, Nestlé Crunch®, Drumstick®, Butterfinger®, Toll House®, Push-Up®, Delicias, Frosty Paws®, Eskimo Pie®, The Skinny CowTM and Häagen-Dazs®. Internationally, the Dreyer's brand extends to select markets in the Far East and the Edy's brand extends to the Caribbean and South America. For more information on the company, please visit www.dreyersinc.com.
In the US. the Häagen-Dazs trademark is licensed to Nestlé by General Mills and sub-licensed to Dreyer's by Nestlé.
Hot Cocoa joins Edy's Slow Churned popular limited edition holiday line-up: Eggnog, an indulgent eggnog light ice cream with a lingering essence of nutmeg, Peppermint, creamy light peppermint ice cream mixed with pieces of peppermint candy, and Pumpkin Pie, velvety smooth pumpkin light ice cream blended with spicy nutmeg, cinnamon, and ginger.
"Edy's Slow Churned holiday flavors are perfect for everyone who loves the desserts of the season, but wants to save some calories while indulging," said John Harrison, Official Taster for Edy's Grand Ice Cream. "Edy's festive assortment offers the perfect topping for your favorite pie or cake, and are equally tasty by the scoop or bowl!"
Edy's Slow Churned light ice cream holiday flavors are available in 1.5 quart cartons and retail for $5.99. Scoop up a carton in grocery stores nationwide beginning this October. To find out where Edy's holiday flavors have recently been delivered in your neighborhood, simply visit Edy's unique Flavor Finder® at www.icecream.com. But hurry because these limited flavors are sure to disappear faster than Aunt Ida's fruitcake.
Discover tempting recipes featuring all of Edy's Slow Churned holiday flavors at www.icecream.com.
Dreyer's Grand Ice Cream, Inc. is a division of Nestlé USA, which is owned by Nestlé S.A. of Vevey, Switzerland the world's largest nutrition, health and wellness company. Dreyer's manufactures, markets and distributes a full spectrum of ice cream and frozen snacks. The company's premium products are marketed under the Dreyer's brand name throughout the Western states and Texas, and under the Edy's® brand name throughout the remainder of the United States. Brands manufactured or distributed by Dreyer's in the United States include Dreyer's/Edy's® Grand, Slow Churned®, Dibs®, Loaded, MAXX, Fruit Bars, Nestlé Crunch®, Drumstick®, Butterfinger®, Toll House®, Push-Up®, Delicias, Frosty Paws®, Eskimo Pie®, The Skinny CowTM and Häagen-Dazs®. Internationally, the Dreyer's brand extends to select markets in the Far East and the Edy's brand extends to the Caribbean and South America. For more information on the company, please visit www.dreyersinc.com.
In the US. the Häagen-Dazs trademark is licensed to Nestlé by General Mills and sub-licensed to Dreyer's by Nestlé.
Buca Di Beppo serves up a refreshing summer martini that will leave you shaken and stirred
Pucker up for the zesty, new Limoncello Martini served only at the Italian restaurant Buca di Beppo. Made with the authentic, original brand of Danny DeVito’s Premium Limoncello this refreshing summer martini is a tangy blend that is new to Buca di Beppo.
Originating in Southern Italy, limoncello is very strong, very sweet, yet very satisfying liquor; traditionally served ice cold as a classic Italian after-dinner drink. Limoncello only uses the zest of the lemon, leaving behind the white inner back of the rind and pith which makes its flavor sweet and not bitter. Made with simple ingredients such as: lemons, vodka, sugar, and water, limoncello is a unique ingredient that diversified Buca di Beppo’s already expansive selection of specialty cocktails.
Buca di Beppo used the classic Italian dessert liquor and turned it into a tangy, smooth martini with a lemony punch. Martini ingredients include:
· 1 ½ oz. Danny DeVito’s Premium Limoncello
· ½ oz. ABSOLUT vodka
· 2 oz. Homemade sour
· Splash of lemon-lime soda
All shaken, strained, with a mint leave garnish, this mouth watering martini will make someone feel as though they escaped to an Italian seaside village on a hot summer day.
For more information and to find your local restaurant, you can visit www.bucadibeppo.com.
About Buca di Beppo
Recently acquired by Planet Hollywood International, Inc., with eighty eight locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features Northern and Southern Italian favorites. While the food has pleased millions of palates coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open for lunch and dinner daily. Catering is also available at numerous locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations, or to place an order for Buca To Go.
Originating in Southern Italy, limoncello is very strong, very sweet, yet very satisfying liquor; traditionally served ice cold as a classic Italian after-dinner drink. Limoncello only uses the zest of the lemon, leaving behind the white inner back of the rind and pith which makes its flavor sweet and not bitter. Made with simple ingredients such as: lemons, vodka, sugar, and water, limoncello is a unique ingredient that diversified Buca di Beppo’s already expansive selection of specialty cocktails.
Buca di Beppo used the classic Italian dessert liquor and turned it into a tangy, smooth martini with a lemony punch. Martini ingredients include:
· 1 ½ oz. Danny DeVito’s Premium Limoncello
· ½ oz. ABSOLUT vodka
· 2 oz. Homemade sour
· Splash of lemon-lime soda
All shaken, strained, with a mint leave garnish, this mouth watering martini will make someone feel as though they escaped to an Italian seaside village on a hot summer day.
For more information and to find your local restaurant, you can visit www.bucadibeppo.com.
About Buca di Beppo
Recently acquired by Planet Hollywood International, Inc., with eighty eight locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features Northern and Southern Italian favorites. While the food has pleased millions of palates coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open for lunch and dinner daily. Catering is also available at numerous locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations, or to place an order for Buca To Go.
Tuesday, August 18, 2009
Krohn Conservatory celebrates their reopening and their harvest
You are Invited to Goddesses of the Harvest:
A celebration of women in food.
Join us for a very special evening
at the newly renovated Krohn Conservatory.
DATE: Friday, August 28
TIME: 7:00pm-9:00pm
COST: $75 per person
RSVP: call 859-291-4007
Or online through The Party Source
MENU:
1st Course: House Smoked Organic Salmon, Big Fish Farms Caviar Vinaigrette accompanied by Summer Corn Custard & Petite Herb Salad
Trio of Chilled Salads: Chick Pea and Eggplant with Harissa, Soy braised Beet with Walnuts, Curried Okra
Entree: Pinot Noir braised Veal Short Ribs served atop locally grown and ground polenta with goat cheese topped with a relish of roasted corn, cucumbers, tomatoes and edamame with summer herbs
Dessert: Chocolate Zucchini Cake, Cream Cheese Ice Cream with Black Peppered Hot Fudge Sauce
Wine Pairings: wine will be paired with each course with wines from female winemakers, donated by The Party Source
We celebrate the harvest from the Krohn's gardens and the very talented female Chefs who will prepare it. We are lucky to gather an enormous amount of talent in one room-and one meal!
Chef Renee Schuler (Eat Well Celebrations and Feasts) will prepare the appetizer.
Chef Julie Francis (Nectar) will prepare the salad.
Chef Anne Kearney (Rue Dumaine) will prepare the entree.
Chef Summer Genetti (The Palace) will prepare dessert.
Wine expert Renee Koerner.
A celebration of women in food.
Join us for a very special evening
at the newly renovated Krohn Conservatory.
DATE: Friday, August 28
TIME: 7:00pm-9:00pm
COST: $75 per person
RSVP: call 859-291-4007
Or online through The Party Source
MENU:
1st Course: House Smoked Organic Salmon, Big Fish Farms Caviar Vinaigrette accompanied by Summer Corn Custard & Petite Herb Salad
Trio of Chilled Salads: Chick Pea and Eggplant with Harissa, Soy braised Beet with Walnuts, Curried Okra
Entree: Pinot Noir braised Veal Short Ribs served atop locally grown and ground polenta with goat cheese topped with a relish of roasted corn, cucumbers, tomatoes and edamame with summer herbs
Dessert: Chocolate Zucchini Cake, Cream Cheese Ice Cream with Black Peppered Hot Fudge Sauce
Wine Pairings: wine will be paired with each course with wines from female winemakers, donated by The Party Source
We celebrate the harvest from the Krohn's gardens and the very talented female Chefs who will prepare it. We are lucky to gather an enormous amount of talent in one room-and one meal!
Chef Renee Schuler (Eat Well Celebrations and Feasts) will prepare the appetizer.
Chef Julie Francis (Nectar) will prepare the salad.
Chef Anne Kearney (Rue Dumaine) will prepare the entree.
Chef Summer Genetti (The Palace) will prepare dessert.
Wine expert Renee Koerner.
Caesars Palace Summer News Briefs 2009
Payard Pâtisserie & Bistro's $19 Lunch Prix Fixe Menu: Just take one trip to the ATM for lunch. Award-winning Pastry Chef François Payard has created a brand new $19 prix fixe lunch menu. Choose between an heirloom caprese salad or taboule for starters. Then select either halibut Riviera style or flat iron steak. The impeccable lunch concludes with a choice of a Payard pastry. Payard is a beautifully designed, multi-layered experience that includes a chocolate shop, a pastry shop and a traditional dining room
Bradley Ogden's Summer Menu: Famed Bay Area Chef Bradley Ogden, a pioneer in the Farm-Fresh and organic movement has revealed his refreshing summer menu. Amongst his new signature dishes: sweet yellow corn soup with spiced popcorn, corn relish and lemon verbena and trumpet royale and mascarpone agnolotti in brown butter sauce. Bradley Ogden's spring menu is available through Sept. 21.
Bradley Ogden's Summer Menu: Famed Bay Area Chef Bradley Ogden, a pioneer in the Farm-Fresh and organic movement has revealed his refreshing summer menu. Amongst his new signature dishes: sweet yellow corn soup with spiced popcorn, corn relish and lemon verbena and trumpet royale and mascarpone agnolotti in brown butter sauce. Bradley Ogden's spring menu is available through Sept. 21.
Healthier Holiday Cocktails
During the holidays, hosts usually serve guests apple cider and eggnog (full of fat and calories). This holiday season change it up with healthy cocktails incorporating the most traditional holiday flavors!
When sipped alone or added as a mixer to your favorite vodka, HINT Peppermint and Hibiscus-Vanilla flavored water is a perfect alternative for a healthy holiday drink. With no carbs, calories, sugar or sodium like other mixers, your cocktail will have a delicious taste without adding on extra pounds. Below are cocktail recipes using HINT.
Hint of Mint
Ice
3 whole mint leaves
Lime wedge
2oz. of 3Vodka (carb-free liquor made from soy isolates)
4oz. Peppermint HINT
Snowball Vanilla
2 oz. of Vanilla-Vodka
3 oz. Hibiscus-Vanilla HINT
1-2 Leeches’ for garnish
When sipped alone or added as a mixer to your favorite vodka, HINT Peppermint and Hibiscus-Vanilla flavored water is a perfect alternative for a healthy holiday drink. With no carbs, calories, sugar or sodium like other mixers, your cocktail will have a delicious taste without adding on extra pounds. Below are cocktail recipes using HINT.
Hint of Mint
Ice
3 whole mint leaves
Lime wedge
2oz. of 3Vodka (carb-free liquor made from soy isolates)
4oz. Peppermint HINT
Snowball Vanilla
2 oz. of Vanilla-Vodka
3 oz. Hibiscus-Vanilla HINT
1-2 Leeches’ for garnish
Thirty Minute Pasta by Giuliano Hazan
Italy! Pasta! Two words that conjure up passion in everyone! A country that has touched the world with its cuisine has now inspired a new volume of pasta recipes that are destined to become as revered as the sparkling blue Amalfi coastline and the Tuscan hills. World renowned master Italian Chef, author, and cooking school teacher, Giuliano Hazan has once again taken us on journey of the Italian palate.
In his new book THIRTY MINUTE PASTA: 100 Quick and Easy Recipes (Stewart, Tabori & Chang; September 2009; 176 pages/Hardcover with jacket; $27.50; ISBN: 978-1-58479-807-1), due out this fall, the award-winning Giuliano has perfected a collection of sumptuous pasta dishes, all prepared in 30 minutes. With Giuliano’s guidance anyone can create an inspired Italian meal without spending hours in the kitchen. And Giuliano’s repertoire — hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces — will let home cooks everywhere bring healthy, hunger-satisfying pasta meals back to the table.
Beautifully illustrated with 40 full-color photographs, the recipes in THIRTY MINUTE PASTA will have you feeling as if you’re you’ve discovered your own village café right in your own kitchen. Enjoy recipes such as Linguine with Fish Ragu, Tagliatelle with Prosciutto, Spaghetti Carbonara, Fettucini with a Savory Veal Sauce, Linguine with a Pink Shrimp Sauce, Penne with Leeks, Zucchini, and Peppers, Fusilli with Yellow Squash and Grape Tomatoes, and the classic Fettuccini Alfredo all in 30 minutes!
Giuliano Hazan, son of famed Italian cookbook writers Marcella and Victor Hazan, runs a cooking school in Verona with his wife. Winner of the 2007 IACP award for Cooking Teacher of the Year in 2007, he is also a contributor to Cooking Light magazine, a fre quent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005).
In his new book THIRTY MINUTE PASTA: 100 Quick and Easy Recipes (Stewart, Tabori & Chang; September 2009; 176 pages/Hardcover with jacket; $27.50; ISBN: 978-1-58479-807-1), due out this fall, the award-winning Giuliano has perfected a collection of sumptuous pasta dishes, all prepared in 30 minutes. With Giuliano’s guidance anyone can create an inspired Italian meal without spending hours in the kitchen. And Giuliano’s repertoire — hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces — will let home cooks everywhere bring healthy, hunger-satisfying pasta meals back to the table.
Beautifully illustrated with 40 full-color photographs, the recipes in THIRTY MINUTE PASTA will have you feeling as if you’re you’ve discovered your own village café right in your own kitchen. Enjoy recipes such as Linguine with Fish Ragu, Tagliatelle with Prosciutto, Spaghetti Carbonara, Fettucini with a Savory Veal Sauce, Linguine with a Pink Shrimp Sauce, Penne with Leeks, Zucchini, and Peppers, Fusilli with Yellow Squash and Grape Tomatoes, and the classic Fettuccini Alfredo all in 30 minutes!
Giuliano Hazan, son of famed Italian cookbook writers Marcella and Victor Hazan, runs a cooking school in Verona with his wife. Winner of the 2007 IACP award for Cooking Teacher of the Year in 2007, he is also a contributor to Cooking Light magazine, a fre quent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005).
Oregon Wine Dinner at Orchids
Join the award-wining staff and Executive Chef Todd Kelly of Orchids at Palm Court for a fabulous, six-course prix-fixe dinner complemented by wines from Oregon.
Orchids at Palm Court
in the Hilton Cincinnati Netherland Plaza
35 West Fifth Street, Cincinnati, Ohio 45202
August, 27, 2009
6:30pm
$100 per person
Wine Dinner Menu:
Tomato Confit
Dehydr8 Vinegar, Mozzarella Balloon, Avocado and Saffron Oil
2007 Lemelson Dry Riesling, Willamette Valley, Oregon
Seared "Dry" Scallop
Braised Shiitake Mushroom and Lemon Emulsion
2008 Bethel Heights Pinot Gris, Willamette Valley, Oregon
Duck Prosciutto
Vine Ripened Peaches, Hibiscus and Purslane
2008 Stoller Pinot Noir Rose, Willamette Valley, Oregon
Braised Oxtails
Hen of the Wood Mushrooms and Curly Spinach
2007 Bergström Cumberland Reserve Pinot Noir,
Willamette Valley, Oregon
Jamison Farms Lamb Loin
Heirloom Carrots, Swiss Chard Matignon and Lamb Jus
2006 Penner-Ash Syrah, Rogue Valley, Oregon
Lychee Tart
Cardamom Custard and Green Tea Syrup
2005 Francis Tannahill Passito Gewürztraminer,
Willamette Valley, Oregon
For reservations, call 513-421-9100
Limited Availability!
Orchids at Palm Court
in the Hilton Cincinnati Netherland Plaza
35 West Fifth Street, Cincinnati, Ohio 45202
August, 27, 2009
6:30pm
$100 per person
Wine Dinner Menu:
Tomato Confit
Dehydr8 Vinegar, Mozzarella Balloon, Avocado and Saffron Oil
2007 Lemelson Dry Riesling, Willamette Valley, Oregon
Seared "Dry" Scallop
Braised Shiitake Mushroom and Lemon Emulsion
2008 Bethel Heights Pinot Gris, Willamette Valley, Oregon
Duck Prosciutto
Vine Ripened Peaches, Hibiscus and Purslane
2008 Stoller Pinot Noir Rose, Willamette Valley, Oregon
Braised Oxtails
Hen of the Wood Mushrooms and Curly Spinach
2007 Bergström Cumberland Reserve Pinot Noir,
Willamette Valley, Oregon
Jamison Farms Lamb Loin
Heirloom Carrots, Swiss Chard Matignon and Lamb Jus
2006 Penner-Ash Syrah, Rogue Valley, Oregon
Lychee Tart
Cardamom Custard and Green Tea Syrup
2005 Francis Tannahill Passito Gewürztraminer,
Willamette Valley, Oregon
For reservations, call 513-421-9100
Limited Availability!
New from Vanguard Wines
Vanguard Wines Imports is proud to present our first arrival from France. Domaine de Pajot is organic and biodynamic Vin Blanc from the Vin de Pays des Cotes de Gascogne. It is our first forray as an import company into the world of French wine, and we are pleased to bring this wine to you without the use of importers, brokers or agents of any kind. It is Damien Barreau of Domaine de Pajot's promise to you that he will create the finest wine possible from these windswept fields in southwest France, and it is our promise to provide this wine to you at the lowest price possible.
Located just to the south of Bordeaux, the region of Gers and the Gascogne has a history of wine production that dates back some 1,500 years, or about 500 years before their more healded neighbors in the Medoc to the north.
Through the centuries the Gascogne has lost favor to Bordeaux because of their port, to the Languedoc because of their rail system built in the 1950s, and to the crippling effects of phylloxera.
But with the protection of the Landes forests to the west and the Pyrenees Mountains to the south the Gascogne is a perfect spot for all sorts of gastronomic delights- from the famous oysters of the Bèlon River to the local Foie and cured meats which rival the best in France to the local Armagnacs- the Gascogne is a hotbed of culinary treasures.
This includes wines, and in particular the wines of Domaine de Pajot
The fine sand and silt soils of the Pajot estate provide a perfect base for some of France’s least heralded grape varieties- Ugni Blanc, Gros Manseng and Colombard. But like many things in life, it is not the hand we are dealt it is how we play the cards. Damien Barreau exemplifies this idiom as he crafts sensuous and delicious wines from his family’s estate. Barreau is now the third generation in his family to farm these vines. He chooses to do so Organically and Biodynamically for many reasons, chief among them that it increases the quality of the grapes and makes them more resistant to diseases, but also because Organic farming to Barreau “increases the trust between producer and consumer.” It is his promise to provide to you the finest quality product possible from his vineyards and that it will be free from pesticides, chemicals or other non-natural ingredients.
The Les Quatre Cepages (or The Four Grapes) is a blend of the aforementioned Ugni Blanc, Gros Manseng and Colombard but also with one quarter Sauvignon Blanc. These grapes, which he calls the “Four Musketeers” (this is the land of Alexandre Dumas!) each offer a unique yet critical element to the overall harmony of the wine. The Ugni Blanc offers light floral notes and a silky texture. The Colmbard brings to the table citrus, mango and tropical fruit notes, while the Gros Manseng adds ripe apricots and lime zest as well as a touch of glycerine in the mid-palate. Finally the Sauvignon Blanc ties it all together with acid and balance.
The finished product is light, refreshing, flavourful and quite possibly the greatest value in wine.
2008 DOMAINE DE PAJOT Les Quatres Cepages
$6.66 wholesale $9.99 retail
Located just to the south of Bordeaux, the region of Gers and the Gascogne has a history of wine production that dates back some 1,500 years, or about 500 years before their more healded neighbors in the Medoc to the north.
Through the centuries the Gascogne has lost favor to Bordeaux because of their port, to the Languedoc because of their rail system built in the 1950s, and to the crippling effects of phylloxera.
But with the protection of the Landes forests to the west and the Pyrenees Mountains to the south the Gascogne is a perfect spot for all sorts of gastronomic delights- from the famous oysters of the Bèlon River to the local Foie and cured meats which rival the best in France to the local Armagnacs- the Gascogne is a hotbed of culinary treasures.
This includes wines, and in particular the wines of Domaine de Pajot
The fine sand and silt soils of the Pajot estate provide a perfect base for some of France’s least heralded grape varieties- Ugni Blanc, Gros Manseng and Colombard. But like many things in life, it is not the hand we are dealt it is how we play the cards. Damien Barreau exemplifies this idiom as he crafts sensuous and delicious wines from his family’s estate. Barreau is now the third generation in his family to farm these vines. He chooses to do so Organically and Biodynamically for many reasons, chief among them that it increases the quality of the grapes and makes them more resistant to diseases, but also because Organic farming to Barreau “increases the trust between producer and consumer.” It is his promise to provide to you the finest quality product possible from his vineyards and that it will be free from pesticides, chemicals or other non-natural ingredients.
The Les Quatre Cepages (or The Four Grapes) is a blend of the aforementioned Ugni Blanc, Gros Manseng and Colombard but also with one quarter Sauvignon Blanc. These grapes, which he calls the “Four Musketeers” (this is the land of Alexandre Dumas!) each offer a unique yet critical element to the overall harmony of the wine. The Ugni Blanc offers light floral notes and a silky texture. The Colmbard brings to the table citrus, mango and tropical fruit notes, while the Gros Manseng adds ripe apricots and lime zest as well as a touch of glycerine in the mid-palate. Finally the Sauvignon Blanc ties it all together with acid and balance.
The finished product is light, refreshing, flavourful and quite possibly the greatest value in wine.
2008 DOMAINE DE PAJOT Les Quatres Cepages
$6.66 wholesale $9.99 retail
Add a touch of tea to your classic holiday dishes
Always on the look out for ways to reinvent the old favorites, many chefs have turned to tea this holiday season in order to add an entirely new depth of flavors to their proteins, produce and pastries. Top Chef Winner Stephanie Izard loves to braise duck legs with tea, while Celebrity Chef Marcus Samuelsson has a great green tea donut and David Burke is a fan of marinating his proteins in the cozy beverage.
While many will turn to tried-and-true holiday recipes for turkey, stuffing and cookies, the smart and savvy few will be taking top chefs’ lead by offering a more refined twist on holiday classics that will not only brighten the taste buds, but will truly personalize each menu. Working with traditional holiday ingredients like Granny Smith apples, turkey, ginger and brown sugar, the recipes included below incorporate this season’s hottest culinary trend – tea. Bringing turkey to new heights, Mighty Leaf’s Bombay Chai adds a hint of spice, while Rainforest Maté’s fruitful zing is a great addition to salad dressings and Ginger Twist adds the unexpected flavors of lemongrass and mint to gingerbread.
Created by Chef Vinita Jacinto, these three recipes – a salad, main course and dessert – will carry you through the holiday season with sophisticated ease.
Green Apple and Walnut Salad with Rainforest Maté Dressing
YIELD: Makes 4 servings
INGREDIENTS:
1/8 tablespoon fresh lemon juice
1/8 tablespoon Dijon mustard
2 teaspoons honey
¼ cup Mighty Leaf Tea Rainforest Maté reduction
¼ cup extra-virgin olive oil
½ cup celery, sliced on the diagonal
2 medium Granny Smith apples, peeled, quartered, cored; each quarter then thinly sliced crosswise
1/4 cup walnuts, toasted, chopped
Salt and pepper to taste
METHOD:
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Combine celery, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
TO MAKE THE RAINFOREST MATÉ REDUCTION:
Use 2 Tea Pouches to brew I cup of tea following the prescribed 5-minute brew time. Then reduce the tea on medium heat to about one quarter cup.
Turkey in Bombay Chai Brine
INGREDIENTS:
(for brining a 20-22 pound turkey)
· 15 Mighty Leaf Tea Bombay Chai Tea Pouches™
· 2 cups Kosher Salt
· 1 1/3 cups Light Brown Sugar
METHOD:
Bring one and a half gallons of water to a boil in a large pot. Remove from heat. Add the Tea Pouches and steep for about 20 minutes.
Remove the Tea Pouches and add the sugar and salt. Stir until both are dissolved. Cool the liquid.
Submerge the turkey in the tea brine. Refrigerate for 36-48 hours.
TO COOK:
Drain the turkey. Pat dry. Stuff with your favorite stuffing. Tie the legs together. Brush with oil and roast for about 3 hours till the thermometer registers an internal temperature of 175◦ Fahrenheit.
Let it rest at least 30 minutes or more before carving.
Serve with your favorite cranberry sauce.
Ginger Twist Gingerbread Cake
YIELD: Makes 12 servings
INGREDIENTS:
2 1/2 cups All-Purpose Flour
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Butter
1/2 cup Sugar
1 Large Egg, beaten
1 cup Mild Molasses mixed with 1 cup hot Mighty Leaf Tea Ginger Twist infused tea (to make the tea use 6 Tea Pouches™ to 1 cup hot water and brew for 6-8 minutes)
METHOD:
Preheat oven to 350°F.
Sift together flour, baking soda and salt.
Beat together butter, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top.
Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack.
Serve with lightly whipped cream or vanilla ice cream.
While many will turn to tried-and-true holiday recipes for turkey, stuffing and cookies, the smart and savvy few will be taking top chefs’ lead by offering a more refined twist on holiday classics that will not only brighten the taste buds, but will truly personalize each menu. Working with traditional holiday ingredients like Granny Smith apples, turkey, ginger and brown sugar, the recipes included below incorporate this season’s hottest culinary trend – tea. Bringing turkey to new heights, Mighty Leaf’s Bombay Chai adds a hint of spice, while Rainforest Maté’s fruitful zing is a great addition to salad dressings and Ginger Twist adds the unexpected flavors of lemongrass and mint to gingerbread.
Created by Chef Vinita Jacinto, these three recipes – a salad, main course and dessert – will carry you through the holiday season with sophisticated ease.
Green Apple and Walnut Salad with Rainforest Maté Dressing
YIELD: Makes 4 servings
INGREDIENTS:
1/8 tablespoon fresh lemon juice
1/8 tablespoon Dijon mustard
2 teaspoons honey
¼ cup Mighty Leaf Tea Rainforest Maté reduction
¼ cup extra-virgin olive oil
½ cup celery, sliced on the diagonal
2 medium Granny Smith apples, peeled, quartered, cored; each quarter then thinly sliced crosswise
1/4 cup walnuts, toasted, chopped
Salt and pepper to taste
METHOD:
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Combine celery, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
TO MAKE THE RAINFOREST MATÉ REDUCTION:
Use 2 Tea Pouches to brew I cup of tea following the prescribed 5-minute brew time. Then reduce the tea on medium heat to about one quarter cup.
Turkey in Bombay Chai Brine
INGREDIENTS:
(for brining a 20-22 pound turkey)
· 15 Mighty Leaf Tea Bombay Chai Tea Pouches™
· 2 cups Kosher Salt
· 1 1/3 cups Light Brown Sugar
METHOD:
Bring one and a half gallons of water to a boil in a large pot. Remove from heat. Add the Tea Pouches and steep for about 20 minutes.
Remove the Tea Pouches and add the sugar and salt. Stir until both are dissolved. Cool the liquid.
Submerge the turkey in the tea brine. Refrigerate for 36-48 hours.
TO COOK:
Drain the turkey. Pat dry. Stuff with your favorite stuffing. Tie the legs together. Brush with oil and roast for about 3 hours till the thermometer registers an internal temperature of 175◦ Fahrenheit.
Let it rest at least 30 minutes or more before carving.
Serve with your favorite cranberry sauce.
Ginger Twist Gingerbread Cake
YIELD: Makes 12 servings
INGREDIENTS:
2 1/2 cups All-Purpose Flour
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Butter
1/2 cup Sugar
1 Large Egg, beaten
1 cup Mild Molasses mixed with 1 cup hot Mighty Leaf Tea Ginger Twist infused tea (to make the tea use 6 Tea Pouches™ to 1 cup hot water and brew for 6-8 minutes)
METHOD:
Preheat oven to 350°F.
Sift together flour, baking soda and salt.
Beat together butter, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top.
Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack.
Serve with lightly whipped cream or vanilla ice cream.
Thursday, August 6, 2009
Holiday Yum
Break free from traditional ham or turkey with a succulent rack of lamb for the holidays. All natural cuts of lamb can be difficult to find at the local supermarket, but now the highest quality lamb is available to be delivered to your door with Premium Lamb's farm-raised, delicious lamb meat with no antibiotics, hormones, or any other toxic chemicals. All-natural, USDA inspected lamb meat straight from the farm to your home. Check out holiday recipes such as Crown Roast of Lamb with Orange Cranberry Stuffing or Hazelnut Crust Rack of Lamb at: www.premiumlamb.com
Spice up your season with fresh, award winning salsa from Clint's Texas Salsa that uses top notch ingredients made from Clint's own delicious recipes from South Texas. This salsa is made with only the freshest tomatoes and Serrano peppers which have a far superior flavor to Jalapeno peppers. Clint’s is great for dipping or as a topping on your favorite meat dish. Taste buds will sizzle with the tangy, rich flavors at: www.clintspicante.com
What are the holidays without giving and receiving the gift of sweets? Since 1962, Swiss Maid Fudge has been specializing in decadent handmade from scratch candy, just like grandma used to make. From classics such as milk chocolate fudge and caramel apples to the unique creations of Amaretto Fudge and chocolate dipped Angel Food cake, each recipe is made the European way using copper kettles and cooking over open-fired cast iron stoves at: www.swissmaidfudge.com
Spice up your season with fresh, award winning salsa from Clint's Texas Salsa that uses top notch ingredients made from Clint's own delicious recipes from South Texas. This salsa is made with only the freshest tomatoes and Serrano peppers which have a far superior flavor to Jalapeno peppers. Clint’s is great for dipping or as a topping on your favorite meat dish. Taste buds will sizzle with the tangy, rich flavors at: www.clintspicante.com
What are the holidays without giving and receiving the gift of sweets? Since 1962, Swiss Maid Fudge has been specializing in decadent handmade from scratch candy, just like grandma used to make. From classics such as milk chocolate fudge and caramel apples to the unique creations of Amaretto Fudge and chocolate dipped Angel Food cake, each recipe is made the European way using copper kettles and cooking over open-fired cast iron stoves at: www.swissmaidfudge.com
World’s First Coffee Storage Canister With Freshness Valve
First-of-its-Kind Canister Releases Trapped CO2 Gases & Blocks Out Moisture, Light, Air That Destroy Flavor of Whole Bean & Ground Coffee
Friis, Inc.™ (http://www.friiscoffee.com), developer and designer of premier coffee products, introduced its new line of state-of-the-art coffee canisters for the home.
Available for less than $25, the Friis Coffee Savor™ is the only coffee canister in the world to eliminate the four main causes of flavor loss in whole bean and ground coffee—CO2 gases, moisture, light and air.
A video of the Friis Coffee Savor can be viewed at http://friiscoffee.com/commercials.
“More people are brewing their own coffee and are buying multiple flavors to have the coffee-house experience at home,” said H. Arthur Wing, President of Wing Enterprises, owner of Friis, Inc. “Yet, most of the 160+ million coffee drinkers in the U.S. don’t realize the way they currently store their coffee actually shortens its shelf life and causes the bitter and stale taste they despise. Rich, full-flavored coffee previously found in premier coffee shops can now be experienced wherever coffee drinkers brew their own coffee. The Friis Coffee Savor preserves the premium taste discerning coffee drinkers desire.”
All forms of coffee, both whole bean and ground coffee, have been roasted. The roasting process caramelizes the sugars in coffee beans and forms essential oils. These sugars and essential oils give coffee its varying flavor and aroma profiles.
After roasting, four external factors break down and degrade the original flavor coffee drinkers love. The key to rich, full-flavored coffee is limiting the effects of these external forces through proper storage. The Friis Freshness Valve™ vents away trapped carbon dioxide gas created during the roasting process and the Friis Coffee Savor blocks out moisture, light, and air to seal in flavor.
“Extensive market research revealed most coffee drinkers struggle to keep their coffee beans and grounds fresh,” said Keith Emmel, Inventor of the Coffee Savor and Director of Business Development of Friis, Inc. “While many people enjoy high-end or flavored coffees, they often end up discarding expensive beans or grounds because current storage options cause their coffee to go stale too quickly. Coffee consumers now have a solution that preserves flavor, freshness and will save them money—the Friis Coffee Savor, the world’s most effective coffee storage container.”
Ideal for the home, office, R.V. or anywhere coffee is brewed, the easy-to-use, affordable and sleek Friis Coffee Savor can be purchased online at www.friiscoffee.com.
Friis Coffee Resources:
• Online Store: http://friiscoffee.com/bakesale/categories/show
• Video: http://friiscoffee.com/commercials
• Coffee Glossary: http://friiscoffee.com/glossaries
• FAQs: http://friiscoffee.com/faqs
• Testimonials: http://friiscoffee.com/testimonials
About Friis™:
Friis, Inc., a division of Wing Enterprises, is committed to providing solutions that make life taste better. Established in 2008, Friis (pronounced “freece”) is quickly becoming the “go to place” for premier coffee products. The affordable, high quality, and innovative Friis product line enriches the coffee experience.
Friis, Inc.™ (http://www.friiscoffee.com), developer and designer of premier coffee products, introduced its new line of state-of-the-art coffee canisters for the home.
Available for less than $25, the Friis Coffee Savor™ is the only coffee canister in the world to eliminate the four main causes of flavor loss in whole bean and ground coffee—CO2 gases, moisture, light and air.
A video of the Friis Coffee Savor can be viewed at http://friiscoffee.com/commercials.
“More people are brewing their own coffee and are buying multiple flavors to have the coffee-house experience at home,” said H. Arthur Wing, President of Wing Enterprises, owner of Friis, Inc. “Yet, most of the 160+ million coffee drinkers in the U.S. don’t realize the way they currently store their coffee actually shortens its shelf life and causes the bitter and stale taste they despise. Rich, full-flavored coffee previously found in premier coffee shops can now be experienced wherever coffee drinkers brew their own coffee. The Friis Coffee Savor preserves the premium taste discerning coffee drinkers desire.”
All forms of coffee, both whole bean and ground coffee, have been roasted. The roasting process caramelizes the sugars in coffee beans and forms essential oils. These sugars and essential oils give coffee its varying flavor and aroma profiles.
After roasting, four external factors break down and degrade the original flavor coffee drinkers love. The key to rich, full-flavored coffee is limiting the effects of these external forces through proper storage. The Friis Freshness Valve™ vents away trapped carbon dioxide gas created during the roasting process and the Friis Coffee Savor blocks out moisture, light, and air to seal in flavor.
“Extensive market research revealed most coffee drinkers struggle to keep their coffee beans and grounds fresh,” said Keith Emmel, Inventor of the Coffee Savor and Director of Business Development of Friis, Inc. “While many people enjoy high-end or flavored coffees, they often end up discarding expensive beans or grounds because current storage options cause their coffee to go stale too quickly. Coffee consumers now have a solution that preserves flavor, freshness and will save them money—the Friis Coffee Savor, the world’s most effective coffee storage container.”
Ideal for the home, office, R.V. or anywhere coffee is brewed, the easy-to-use, affordable and sleek Friis Coffee Savor can be purchased online at www.friiscoffee.com.
Friis Coffee Resources:
• Online Store: http://friiscoffee.com/bakesale/categories/show
• Video: http://friiscoffee.com/commercials
• Coffee Glossary: http://friiscoffee.com/glossaries
• FAQs: http://friiscoffee.com/faqs
• Testimonials: http://friiscoffee.com/testimonials
About Friis™:
Friis, Inc., a division of Wing Enterprises, is committed to providing solutions that make life taste better. Established in 2008, Friis (pronounced “freece”) is quickly becoming the “go to place” for premier coffee products. The affordable, high quality, and innovative Friis product line enriches the coffee experience.
Award-Winning Chef Debuts New Cookbook
Celebrated chef Daniel Orr will be the guest of honor at Proof on Main for a dinner event on Wednesday, August 26 at 6:30 p.m. celebrating the release of his new cookbook FARMfood: Green Living With Chef Daniel Orr (Indiana University Press, 978-0-253-22103-2, $29.95). Chef Orr, who earned three stars from the New York Times as executive chef of La Grenouille before opening his own restaurant in Indiana, is visiting Louisville as part of a national book tour. The cost of the dinner is $95 including wine, tax, gratuity, and a signed copy of chef Orr’s new cookbook. The book will also be available for purchase in Louisville at Carmichael’s, Borders and Barnes and Noble.
Chef Orr will team up with Proof’s chef Michael Paley to present a four-course meal that showcases regional ingredients, including produce raised on Proof’s rooftop garden and at the restaurant garden at Woodland Farms.
“Chef Paley and I share a commitment to the farm-to-table way of cooking,” says chef Orr. “When you know your producers and plan your menu around seasonal ingredients, you create a truly rewarding experience for the guest. Chef Paley and I will be focusing on this philosophy as we create a meal to remember at Proof.”
Chef Orr will team up with Proof’s chef Michael Paley to present a four-course meal that showcases regional ingredients, including produce raised on Proof’s rooftop garden and at the restaurant garden at Woodland Farms.
“Chef Paley and I share a commitment to the farm-to-table way of cooking,” says chef Orr. “When you know your producers and plan your menu around seasonal ingredients, you create a truly rewarding experience for the guest. Chef Paley and I will be focusing on this philosophy as we create a meal to remember at Proof.”
New Make-Your-Own Organic Superfood Chocolate Kits from Navitas Naturals
Navitas Naturals is making it easy for people to bring home the art of chocolate making with their innovative new Organic Superfood Chocolate Kits. Available in three delicious organic superfood varieties – Goji Berry, Cacao Nib and Goldenberry - for a SRP of $9.99, each of the fun and unique Kits creates 12 organic chocolates.
Navitas Naturals Organic Superfood Chocolate Kits are loaded with antioxidants, and these healthy treats can be prepared in just minutes. In addition to the Kit ingredients, the only other items needed to complete the easy recipe are a knife, a small bowl, a large bowl and an ice cube tray. Each Organic Superfood Chocolate Kit contains raw: organic cacao butter, organic cacao powder, organic mesquite, organic lucuma, organic maca and the specific organic superfood which is featured in the chewy center of the chocolates (Goji Berry, Cacao nib, or Goldenberry). “Raw cacao from Peru, goji berries from China, and goldenberries from Columbia are some of the most popular superfood items in the marketplace right now,” says Zach Adelman, President and founder of Navitas Naturals (www.navitasnaturals.com).
Healthy and Nutritious Make-Your-Own Chocolates
Each of the organic superfoods featured in the Organic Superfood Chocolate Kits have been revered for centuries by indigenous people for their culinary and traditional medicinal uses, and now modern science is demonstrating their nutritional value. For example, raw cacao is one of the best sources of antioxidants, the richest food source of magnesium, and offers a vast array of essential minerals and nutrients. Goji berries are one of the highest known sources of antioxidants and they contain 18 amino acids and all essential amino acids. Mesquite is of great value to diabetics because it contains fructose which does not require insulin to digest and it is also a good source of lysine (an amino acid), calcium, magnesium, potassium, iron and zinc.
Naturally sweet, but low on the glycemic index, lucuma is a delightful alternative sweetener and it is a great source of iron, zinc, potassium, calcium, magnesium, vitamin B3, beta carotene, fiber and bio-available protein. Maca is rich in amino acids, vitamins B1, B2, C and E, calcium, magnesium, phosphorous, potassium, sulfur and iron, and is a good source of sterols and fatty acids. Goldenberries contain carotene, bioflavonoids, and vitamins and are an unusually high fruit source of protein and phosphorus.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Their products are of the highest quality, sourced directly from farmers, and are cultivated sustainably and in accordance with fair trade practices. “We look to the past for inspiration,” says Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes.” Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods Markets, and on many websites including www.amazon.com and www.navitasnaturals.com. The company also supplies power food products as ingredients to other food and beverage companies.
In addition to the new Organic Superfood Chocolate Kits, Navitas Naturals offers a wide variety of organic superfoods from around the world, including green stevia, raw cacao, mesquite, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp, raw cashews, Trail Power snack mix blends, and Twister Power superfoods blends. For more information and delicious recipes, please visit www.navitasnaturals.com.
Navitas Naturals Organic Superfood Chocolate Kits are loaded with antioxidants, and these healthy treats can be prepared in just minutes. In addition to the Kit ingredients, the only other items needed to complete the easy recipe are a knife, a small bowl, a large bowl and an ice cube tray. Each Organic Superfood Chocolate Kit contains raw: organic cacao butter, organic cacao powder, organic mesquite, organic lucuma, organic maca and the specific organic superfood which is featured in the chewy center of the chocolates (Goji Berry, Cacao nib, or Goldenberry). “Raw cacao from Peru, goji berries from China, and goldenberries from Columbia are some of the most popular superfood items in the marketplace right now,” says Zach Adelman, President and founder of Navitas Naturals (www.navitasnaturals.com).
Healthy and Nutritious Make-Your-Own Chocolates
Each of the organic superfoods featured in the Organic Superfood Chocolate Kits have been revered for centuries by indigenous people for their culinary and traditional medicinal uses, and now modern science is demonstrating their nutritional value. For example, raw cacao is one of the best sources of antioxidants, the richest food source of magnesium, and offers a vast array of essential minerals and nutrients. Goji berries are one of the highest known sources of antioxidants and they contain 18 amino acids and all essential amino acids. Mesquite is of great value to diabetics because it contains fructose which does not require insulin to digest and it is also a good source of lysine (an amino acid), calcium, magnesium, potassium, iron and zinc.
Naturally sweet, but low on the glycemic index, lucuma is a delightful alternative sweetener and it is a great source of iron, zinc, potassium, calcium, magnesium, vitamin B3, beta carotene, fiber and bio-available protein. Maca is rich in amino acids, vitamins B1, B2, C and E, calcium, magnesium, phosphorous, potassium, sulfur and iron, and is a good source of sterols and fatty acids. Goldenberries contain carotene, bioflavonoids, and vitamins and are an unusually high fruit source of protein and phosphorus.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Their products are of the highest quality, sourced directly from farmers, and are cultivated sustainably and in accordance with fair trade practices. “We look to the past for inspiration,” says Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes.” Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods Markets, and on many websites including www.amazon.com and www.navitasnaturals.com. The company also supplies power food products as ingredients to other food and beverage companies.
In addition to the new Organic Superfood Chocolate Kits, Navitas Naturals offers a wide variety of organic superfoods from around the world, including green stevia, raw cacao, mesquite, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp, raw cashews, Trail Power snack mix blends, and Twister Power superfoods blends. For more information and delicious recipes, please visit www.navitasnaturals.com.
Red Stag Videos with Kid Rock
National Video:
https://rcpt.yousendit.com/720679826/40bd47fefa5dfd862cba00dd79a7f0a5 -
Bobby G Video
https://rcpt.yousendit.com/720681090/966fb875478b05368912a9f9baddae20
ALSO
Read about Kid Rock helping a Cincinnati robbery victim:
http://news.cincinnati.com/article/20090805/NEWS01/908060320/Kid+Rock+helps+out+robbery+victim
https://rcpt.yousendit.com/720679826/40bd47fefa5dfd862cba00dd79a7f0a5 -
Bobby G Video
https://rcpt.yousendit.com/720681090/966fb875478b05368912a9f9baddae20
ALSO
Read about Kid Rock helping a Cincinnati robbery victim:
http://news.cincinnati.com/article/20090805/NEWS01/908060320/Kid+Rock+helps+out+robbery+victim
Wednesday, August 5, 2009
The Grocery Game
Please note that B|W|R Public Relations is now working with The Grocery Game (www.GroceryGame.com). The Grocery Game is a website that can save you hundreds of dollars on your grocery bill each month. Log in, spend a few minutes with a pair of scissors, and you're off to win The Grocery Game! When you play, you'll get a weekly list (called Teri's List) of the lowest-priced products at your supermarket matched with manufacturers' coupons and weekly specials -- advertised and unadvertised. The Grocery Game does all the hard work and research, and presents it to you in a straightforward format.
For additional information, please visit the link: http://www.thegrocerygame.com/con_What_Is_The_Grocery_Game.cfm
For additional information, please visit the link: http://www.thegrocerygame.com/con_What_Is_The_Grocery_Game.cfm
3 USDA Research Labs Present Data Generated with Pressure Cycling Technology (PCT)
Pressure BioSciences, Inc. (NASDAQ: PBIO) ("PBI" and the "Company") today announced that scientists from three separate U.S. Department of Agriculture (USDA) laboratories have presented data generated through the use of the Company's patented, cutting-edge pressure cycling technology ("PCT") at the American Phytopathological Society's ("APS") 2009 Annual Meeting, being held August 1-5 at the Oregon Convention Center in Portland, Oregon. The presentations related to innovative, plant pathology studies of various pathogens that can significantly and adversely affect important food crops, such as strawberries, wheat, peas, lentil, barley, canola, and especially citrus.
Citrus Huanglongbing (HLB) is a very serious bacterial disease that is adversely affecting citrus groves worldwide. The disease has already been responsible for the significant decrease in citrus production in many countries in Asia, Africa, the Arabian Peninsula, and Brazil. In 2005, HLB was discovered in Florida. HLB disease affects all of the main types of citrus, has no known cure, can greatly reduce fruit production, is spread through an insect called a citrus psyllid, and can ultimately kill citrus trees. If unstopped, the Company believes that the potential economic impact to the multi-billion dollar citrus industry of the US and the rest of the world could be devastating.
Dr. Norman Schaad (USDA-ARS, Ft. Detrick, MD) presented data in an opening oral scientific session at APS on the ability of PCT, when used concomitantly with the Company's patent-pending ProteoSolve-SB buffer, to extract a yield of double-stranded HLB DNA that was at least 10 times greater than any other DNA extraction method tested. Dr. Schaad also stated that the extracted DNA was of very high quality, and that this should support the effective sequencing of the genome of the HLB bacterium. Genome sequencing is a very important step in gaining a better understanding of a disease and potential disease resistant mechanisms.
Dr. G. J. Bilodeau and colleagues (USDA-ARS, Salinas, CA) reported on the development of improved tests for the fungus Verticillium dahliae, a pathogen that can cause significant losses in highly susceptible crops such as strawberry. Dr. Bilodeau stated that V. dahliae presents challenges for disruption and extraction of intact DNA, and that he and his colleagues were evaluating different DNA extraction kits, combined with processing by PCT.
Dr. K.L. Schroeder and colleagues (USDA-ARS, Pullman, WA) reported on the incidence and distribution of Rhizoctonia (causes "damping off", or the death of seedlings in agriculture) and Pythium (causes "root rot") fungi species in the soil of wheat, pea, lentil, barley, and canola fields. Fungal DNA was extracted from contaminated soil using PCT, their lab's standard sample preparation method.
Dr. Nathan Lawrence, VP of Marketing at PBI, said: "We are committed to working with plant pathologists in the US and abroad to help improve their understanding of this very serious citrus disease. We are therefore very pleased that PCT combined with our patent-pending ProteoSolve-SB buffer has been reported to extract yields of DNA from cultured HLB that greatly exceed other existing methods. These findings indicate that PCT can be very useful in the laboratory analysis of HLB, and consequently may play an important role in the development of new procedures for diagnosing and controlling HLB. Such advances must be brought to market quickly, as we believe that this disease has the potential to significantly adversely affect the citrus industry worldwide."
Dr. Lawrence continued: "We are also pleased that PCT is being used by a USDA group to extract DNA from fungi in soil that infects wheat and other important crops, and that another USDA group is now evaluating PCT to extract DNA from fungi in soil that infects strawberries. These findings help support the Company's goal of developing multiple PCT uses in the agricultural area in an effort to help to make PCT the method of choice for the standardization of sample preparation for agricultural applications."
About Pressure BioSciences, Inc.
Pressure BioSciences, Inc. (PBI) is a publicly traded company focused on the development of a novel, enabling technology called Pressure Cycling Technology (PCT). PCT uses cycles of hydrostatic pressure between ambient and ultra-high levels (up to 35,000 psi and greater) to control bio-molecular interactions. PBI currently holds 13 US and 6 foreign patents covering multiple applications of PCT in the life sciences field, including genomic and proteomic sample preparation, pathogen inactivation, the control of chemical (primarily enzymatic) reactions, immunodiagnostics, and protein purification. PBI currently focuses its efforts in the development and sale of PCT-enhanced enzymatic digestion products designed specifically for the mass spectrometry marketplace, as well as sample preparation products for biomarker discovery, soil and plant biology, forensics, histology, and counter-bioterror applications.
Forward-Looking Statements
Statements contained in this press release regarding the Company's intentions, hopes, beliefs, expectations, or predictions of the future are "forward-looking'' statements within the meaning of the Private Securities Litigation Reform Act of 1995. Forward looking statements include statements regarding the potential impact of HLB on the citrus industry and the potential impact of the Verticillium dahlia, Rhizoctonia, and Phythium fungi on strawberries, wheat, pea, lentil, barley, and canola fields; the use of PCT and ProteoSolve-SB to extract HLB DNA; that the amount of HLB DNA extracted by PCT/ProteoSolve-SB is at least 10x the amount extracted by other methods; that PCT could be useful in the laboratory analysis of HLB; that PCT may play an important role in the development of new procedures for diagnosing and controlling HLB; that the use and findings by three USDA laboratories support the Company's goal of developing multiple PCT uses in agriculture; and that PCT may become the method of choice for agriculture sample preparation. These statements are based upon the Company's current expectations, forecasts, and assumptions that are subject to risks, uncertainties, and other factors that could cause actual outcomes and results to differ materially from those indicated by these forward-looking statements. These risks, uncertainties, and other factors include, but are not limited to: the risk that other scientists may not be able to replicate the findings of Dr. Schaad or use PCT with similar effect as Dr. Bilodeau and Dr. Schroeder and their colleagues; possible difficulties or delays in the implementation of the Company's strategies that may adversely affect the Company's continued commercialization of PCT; changes in customer's needs and technological innovations; and the Company's sales force may not be successful in selling the Company's PCT product line because scientists may not perceive the advantages of PCT over other sample preparation methods, particularly in the agriculture market. Further, the Company expects that it will need additional capital to fund its continuing operations beyond the second quarter of 2010. Additional risks and uncertainties that could cause actual results to differ materially from those indicated by these forward-looking statements are discussed under the heading "Risk Factors" in the Company's Annual Report on Form 10-K for the year ended December 31, 2008, and other reports filed by the Company from time to time with the SEC. The Company undertakes no obligation to update any of the information included in this release, except as otherwise required by law.
Visit us at our website http://www.pressurebiosciences.com
Citrus Huanglongbing (HLB) is a very serious bacterial disease that is adversely affecting citrus groves worldwide. The disease has already been responsible for the significant decrease in citrus production in many countries in Asia, Africa, the Arabian Peninsula, and Brazil. In 2005, HLB was discovered in Florida. HLB disease affects all of the main types of citrus, has no known cure, can greatly reduce fruit production, is spread through an insect called a citrus psyllid, and can ultimately kill citrus trees. If unstopped, the Company believes that the potential economic impact to the multi-billion dollar citrus industry of the US and the rest of the world could be devastating.
Dr. Norman Schaad (USDA-ARS, Ft. Detrick, MD) presented data in an opening oral scientific session at APS on the ability of PCT, when used concomitantly with the Company's patent-pending ProteoSolve-SB buffer, to extract a yield of double-stranded HLB DNA that was at least 10 times greater than any other DNA extraction method tested. Dr. Schaad also stated that the extracted DNA was of very high quality, and that this should support the effective sequencing of the genome of the HLB bacterium. Genome sequencing is a very important step in gaining a better understanding of a disease and potential disease resistant mechanisms.
Dr. G. J. Bilodeau and colleagues (USDA-ARS, Salinas, CA) reported on the development of improved tests for the fungus Verticillium dahliae, a pathogen that can cause significant losses in highly susceptible crops such as strawberry. Dr. Bilodeau stated that V. dahliae presents challenges for disruption and extraction of intact DNA, and that he and his colleagues were evaluating different DNA extraction kits, combined with processing by PCT.
Dr. K.L. Schroeder and colleagues (USDA-ARS, Pullman, WA) reported on the incidence and distribution of Rhizoctonia (causes "damping off", or the death of seedlings in agriculture) and Pythium (causes "root rot") fungi species in the soil of wheat, pea, lentil, barley, and canola fields. Fungal DNA was extracted from contaminated soil using PCT, their lab's standard sample preparation method.
Dr. Nathan Lawrence, VP of Marketing at PBI, said: "We are committed to working with plant pathologists in the US and abroad to help improve their understanding of this very serious citrus disease. We are therefore very pleased that PCT combined with our patent-pending ProteoSolve-SB buffer has been reported to extract yields of DNA from cultured HLB that greatly exceed other existing methods. These findings indicate that PCT can be very useful in the laboratory analysis of HLB, and consequently may play an important role in the development of new procedures for diagnosing and controlling HLB. Such advances must be brought to market quickly, as we believe that this disease has the potential to significantly adversely affect the citrus industry worldwide."
Dr. Lawrence continued: "We are also pleased that PCT is being used by a USDA group to extract DNA from fungi in soil that infects wheat and other important crops, and that another USDA group is now evaluating PCT to extract DNA from fungi in soil that infects strawberries. These findings help support the Company's goal of developing multiple PCT uses in the agricultural area in an effort to help to make PCT the method of choice for the standardization of sample preparation for agricultural applications."
About Pressure BioSciences, Inc.
Pressure BioSciences, Inc. (PBI) is a publicly traded company focused on the development of a novel, enabling technology called Pressure Cycling Technology (PCT). PCT uses cycles of hydrostatic pressure between ambient and ultra-high levels (up to 35,000 psi and greater) to control bio-molecular interactions. PBI currently holds 13 US and 6 foreign patents covering multiple applications of PCT in the life sciences field, including genomic and proteomic sample preparation, pathogen inactivation, the control of chemical (primarily enzymatic) reactions, immunodiagnostics, and protein purification. PBI currently focuses its efforts in the development and sale of PCT-enhanced enzymatic digestion products designed specifically for the mass spectrometry marketplace, as well as sample preparation products for biomarker discovery, soil and plant biology, forensics, histology, and counter-bioterror applications.
Forward-Looking Statements
Statements contained in this press release regarding the Company's intentions, hopes, beliefs, expectations, or predictions of the future are "forward-looking'' statements within the meaning of the Private Securities Litigation Reform Act of 1995. Forward looking statements include statements regarding the potential impact of HLB on the citrus industry and the potential impact of the Verticillium dahlia, Rhizoctonia, and Phythium fungi on strawberries, wheat, pea, lentil, barley, and canola fields; the use of PCT and ProteoSolve-SB to extract HLB DNA; that the amount of HLB DNA extracted by PCT/ProteoSolve-SB is at least 10x the amount extracted by other methods; that PCT could be useful in the laboratory analysis of HLB; that PCT may play an important role in the development of new procedures for diagnosing and controlling HLB; that the use and findings by three USDA laboratories support the Company's goal of developing multiple PCT uses in agriculture; and that PCT may become the method of choice for agriculture sample preparation. These statements are based upon the Company's current expectations, forecasts, and assumptions that are subject to risks, uncertainties, and other factors that could cause actual outcomes and results to differ materially from those indicated by these forward-looking statements. These risks, uncertainties, and other factors include, but are not limited to: the risk that other scientists may not be able to replicate the findings of Dr. Schaad or use PCT with similar effect as Dr. Bilodeau and Dr. Schroeder and their colleagues; possible difficulties or delays in the implementation of the Company's strategies that may adversely affect the Company's continued commercialization of PCT; changes in customer's needs and technological innovations; and the Company's sales force may not be successful in selling the Company's PCT product line because scientists may not perceive the advantages of PCT over other sample preparation methods, particularly in the agriculture market. Further, the Company expects that it will need additional capital to fund its continuing operations beyond the second quarter of 2010. Additional risks and uncertainties that could cause actual results to differ materially from those indicated by these forward-looking statements are discussed under the heading "Risk Factors" in the Company's Annual Report on Form 10-K for the year ended December 31, 2008, and other reports filed by the Company from time to time with the SEC. The Company undertakes no obligation to update any of the information included in this release, except as otherwise required by law.
Visit us at our website http://www.pressurebiosciences.com
Tuesday, August 4, 2009
Popular Baby Food in New Format! Simple, Safe, & Convenient
Moms everywhere have spoken, and we listened! Plum Organics, the leading brand in frozen, organic baby food, is happy to introduce our popular meals in convenient portable pouches!
Keeping with the brand’s mission to provide safe ingredients and packaging, Plum Organics Baby Pouches are BPA-free and feature a resealable child-safe cap. The soft pouches allow moms to squeeze the yummy food onto a spoon for baby and can be eaten at room temperature or slightly chilled based on preference. The innovative format provides the best method to preserve food naturally without additives or preservatives.
Available in six flavors, (apple & carrot; spinach, peas & pear; peach, apricot & banana; pumpkin & banana; sweet potato, corn & apple; and pear & mango) Plum Organics Baby Pouches are USDA-Certified Organic and made from 100 percent pureed fruits and veggies with no added sugar, juice, colors or flavors.
Convenient and easy for travel (no more worrying about shattering glass jars!), Plum Organics Baby Pouches are available at Babies “R” Us and Toys “R” Us for a suggested retail price of $1.29.
Keeping with the brand’s mission to provide safe ingredients and packaging, Plum Organics Baby Pouches are BPA-free and feature a resealable child-safe cap. The soft pouches allow moms to squeeze the yummy food onto a spoon for baby and can be eaten at room temperature or slightly chilled based on preference. The innovative format provides the best method to preserve food naturally without additives or preservatives.
Available in six flavors, (apple & carrot; spinach, peas & pear; peach, apricot & banana; pumpkin & banana; sweet potato, corn & apple; and pear & mango) Plum Organics Baby Pouches are USDA-Certified Organic and made from 100 percent pureed fruits and veggies with no added sugar, juice, colors or flavors.
Convenient and easy for travel (no more worrying about shattering glass jars!), Plum Organics Baby Pouches are available at Babies “R” Us and Toys “R” Us for a suggested retail price of $1.29.
Friendly's and Del's Lemonade Team Up
This summer, as families gather for cookouts and pool parties, refreshing, delicious treats to beat the summer heat will be in high demand. And, there may be no better way to cool off than with the thirst-quenching sensation of lemonade, which can now be found in the limited edition, frozen Lemonade Roll available exclusively from Friendly's.
Featuring lemon sherbet and tart lemon "bursts" that are wrapped in a layer of lemon ice cream, the product is joining the company's dessert roll line, which features its popular Wattamelon Roll and Jubilee Roll offerings. This summertime treat is made using the well-known, all-natural flavors of Del's Lemonade and, when sliced, resembles fresh-cut lemon slices.
"As a leader in the ice cream category, Friendly's is delighted to introduce its new Lemonade Roll to our customers," said Tim Hopkins, vice president and general manager of retail business for Friendly's. "Our dessert rolls have become a part of countless family traditions, and our new Lemonade Roll, made with the authentic taste of Del's Lemonade, is destined to become a staple of summer entertaining."
Friendly's Lemonade Roll is currently available at supermarkets and Friendly's and Del's locations throughout New England, New York, and New Jersey, as well as parts of Ohio and Florida. According to officials at Friendly's, the Lemonade Roll marks the first time the company has partnered with Cranston, R.I.-based Del's Lemonade.
"As a brand, Del's Lemonade represents summer and the laid-back nature of the season," noted Hopkins. "It's an excellent complement to the family-centric theme of Friendly's, which emphasizes fun and delicious food that can be enjoyed by people of all ages."
According to Demetrios Kazantzis, PhD, VP of Research & Development with Del's Lemonade, the Lemonade Roll is perfect for many types of summertime gatherings ranging from backyard barbeques to corporate picnics. Dr. Kazantzis adds that consumers who know and love the taste of Del's Lemonade will be sure to recognize its signature flavor in the new frozen dessert.
"We are privileged to contribute the classic tastes of our lemonade to this special, summertime treat from Friendly's," said Kazantzis. "We encourage everyone to pick up a Lemonade Roll before they're gone for the season."
For more information about Friendly's or the Lemonade Roll, please contact Maura Tobias at (413) 731-4238.
About Friendly Ice Cream Corporation
Friendly Ice Cream Corporation is a vertically integrated restaurant company serving signature sandwiches, entrees and ice cream desserts in a friendly, family environment in more than 500 company and franchised restaurants in the Northeast and mid-Atlantic regions. The company also manufactures ice cream, which is distributed through more than 4,000 supermarkets and other retail locations. With a 74-year operating history, Friendly's enjoys strong brand recognition and is currently revitalizing its restaurants and introducing new products to grow its customer base. For additional information please visit http://www.friendlys.com/.
Enroll in Best Friends of Friendly's club to receive free offers and much more!_ Join at: https://secure.friendlys.com/bff/
Become a fan of Friendly’s on Facebook at: http://www.facebook.com/pages/Wilbraham-MA/Friendlys/140794460174
Follow Friendly’s on Twitter at: http://twitter.com/EatAtFriendlys
Featuring lemon sherbet and tart lemon "bursts" that are wrapped in a layer of lemon ice cream, the product is joining the company's dessert roll line, which features its popular Wattamelon Roll and Jubilee Roll offerings. This summertime treat is made using the well-known, all-natural flavors of Del's Lemonade and, when sliced, resembles fresh-cut lemon slices.
"As a leader in the ice cream category, Friendly's is delighted to introduce its new Lemonade Roll to our customers," said Tim Hopkins, vice president and general manager of retail business for Friendly's. "Our dessert rolls have become a part of countless family traditions, and our new Lemonade Roll, made with the authentic taste of Del's Lemonade, is destined to become a staple of summer entertaining."
Friendly's Lemonade Roll is currently available at supermarkets and Friendly's and Del's locations throughout New England, New York, and New Jersey, as well as parts of Ohio and Florida. According to officials at Friendly's, the Lemonade Roll marks the first time the company has partnered with Cranston, R.I.-based Del's Lemonade.
"As a brand, Del's Lemonade represents summer and the laid-back nature of the season," noted Hopkins. "It's an excellent complement to the family-centric theme of Friendly's, which emphasizes fun and delicious food that can be enjoyed by people of all ages."
According to Demetrios Kazantzis, PhD, VP of Research & Development with Del's Lemonade, the Lemonade Roll is perfect for many types of summertime gatherings ranging from backyard barbeques to corporate picnics. Dr. Kazantzis adds that consumers who know and love the taste of Del's Lemonade will be sure to recognize its signature flavor in the new frozen dessert.
"We are privileged to contribute the classic tastes of our lemonade to this special, summertime treat from Friendly's," said Kazantzis. "We encourage everyone to pick up a Lemonade Roll before they're gone for the season."
For more information about Friendly's or the Lemonade Roll, please contact Maura Tobias at (413) 731-4238.
About Friendly Ice Cream Corporation
Friendly Ice Cream Corporation is a vertically integrated restaurant company serving signature sandwiches, entrees and ice cream desserts in a friendly, family environment in more than 500 company and franchised restaurants in the Northeast and mid-Atlantic regions. The company also manufactures ice cream, which is distributed through more than 4,000 supermarkets and other retail locations. With a 74-year operating history, Friendly's enjoys strong brand recognition and is currently revitalizing its restaurants and introducing new products to grow its customer base. For additional information please visit http://www.friendlys.com/.
Enroll in Best Friends of Friendly's club to receive free offers and much more!_ Join at: https://secure.friendlys.com/bff/
Become a fan of Friendly’s on Facebook at: http://www.facebook.com/pages/Wilbraham-MA/Friendlys/140794460174
Follow Friendly’s on Twitter at: http://twitter.com/EatAtFriendlys
Friday, July 31, 2009
September 16th Not May 5th is Mexican Independence Day
September 16th marks a historical day of commemoration for Mexicans all over the world known as Mexican Independence Day. It’s a day to toast Mexico’s independence from Spanish rule, marking a day of celebration that’s even bigger than Cinco de Mayo, which most Americans incorrectly believe to be the celebration of Mexican independence.
As the now legendary story is told, in the early hours on September 16th, 1810, father Hidalgo rang the bell of his little church, calling everyone to fight for liberty against the Spaniards. This moment marked the beginning of the Independence War, which lasted ten years. Today it is customary for Mexico’s President to deliver the “El Grito” (The Cry) in Mexico City when the clock strikes eleven o’clock on the evening of September 16th. He shouts "Viva Mexico," "Viva la independencia," and the crowd echoes back. It is in the plaza, atop the National Palace, that the original bell rung by Hidalgo is located and is rung. People all across the world celebrate “El Grito” at the very same moment and the tradition has been followed year after year.
During Mexican Independence Day, people fill the streets for a fiesta. Activities include colorful parades, music, dancing, bullfights, rodeos, and fireworks. In addition, eating great food and drinking tequila are important traditions to keep the party going. While this holiday is traditionally celebrated in Mexico, the U.S. has been celebrating it for years in such cities as Chicago, San Antonio, Denver, Phoenix, Houston and Austin.
When joining the festivities on September 16th, consider toasting this historic moment with Cabo Wabo Tequila, the world’s most distinctive ultra-premium tequila. Created by legendary rocker Sammy Hagar, Cabo Wabo Tequila is sure to kick-start your celebration. Cabo Wabo Tequila can be enjoyed in a classic margarita, sipped and savored in a unique cocktail, or taken as a smooth shot.
Whichever way you choose to enjoy it, Cabo Wabo Tequila will keep you rockin’ for Mexican Independence Day. We’ve even included a few food recipes, in case you get hungry.
Cheers!
Margarita Independencia
1 oz Cabo Wabo Reposado Tequila
1 oz Triple Sec
1 oz Cointreau
1 oz Southern Comfort
1 oz Pineapple Juice
Shake it up and serve over ice in a margarita glass. Garnish with a lime wedge.
¡El Grito!
2 oz. Cabo Wabo Blanco Tequila
1/2 oz Fresh Lime Juice
1 Lime Twist
Shake up tequila and juice and pour into martini glass. Garnish with lime.
¡Viva Mexico!
1 oz Cabo Reposado Tequila
1 oz Ginger Beer
1/2 oz freshly squeezed Lime Juice
Stir ingredients into an ice-filled highball glass. Garnish with a lime or lemon wedge.
Tequila Tri-Tip
· 4 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
· 3 Tbsp Cabo Wabo Blanco Tequila
· 2 Tbsp sesame oil
· 2 Tbsp Dijon mustard
· 1 Tbsp balsamic vinegar
· 2 cloves minced garlic
· 1 tsp salt
· 1 tsp black pepper
Preparation:
Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.
Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself with a shot of Cabo Wabo! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F.
Queso Fundido (Mexican Cheese Fondue)
1 lb Mexican queso "Cacique" or "El Mexicano" or any other queso blanco , cut into chunks
3 to 4 cloves garlic, minced
juice of 4 limes, or ¼ cup lime juice
2 Tbsp Cabo Wabo Anejo Tequila
6 to 8 drops of a Mexican Hot Sauce, or other hot pepper sauce
Preperation:
Slowly melt cheese in a medium saucepan over flow heat. Stir continuously with a wooden spoon. When almost melted, add the garlic, lime, and the hot sauce, and heat through. Serve immediately with tortillas or chips.
As the now legendary story is told, in the early hours on September 16th, 1810, father Hidalgo rang the bell of his little church, calling everyone to fight for liberty against the Spaniards. This moment marked the beginning of the Independence War, which lasted ten years. Today it is customary for Mexico’s President to deliver the “El Grito” (The Cry) in Mexico City when the clock strikes eleven o’clock on the evening of September 16th. He shouts "Viva Mexico," "Viva la independencia," and the crowd echoes back. It is in the plaza, atop the National Palace, that the original bell rung by Hidalgo is located and is rung. People all across the world celebrate “El Grito” at the very same moment and the tradition has been followed year after year.
During Mexican Independence Day, people fill the streets for a fiesta. Activities include colorful parades, music, dancing, bullfights, rodeos, and fireworks. In addition, eating great food and drinking tequila are important traditions to keep the party going. While this holiday is traditionally celebrated in Mexico, the U.S. has been celebrating it for years in such cities as Chicago, San Antonio, Denver, Phoenix, Houston and Austin.
When joining the festivities on September 16th, consider toasting this historic moment with Cabo Wabo Tequila, the world’s most distinctive ultra-premium tequila. Created by legendary rocker Sammy Hagar, Cabo Wabo Tequila is sure to kick-start your celebration. Cabo Wabo Tequila can be enjoyed in a classic margarita, sipped and savored in a unique cocktail, or taken as a smooth shot.
Whichever way you choose to enjoy it, Cabo Wabo Tequila will keep you rockin’ for Mexican Independence Day. We’ve even included a few food recipes, in case you get hungry.
Cheers!
Margarita Independencia
1 oz Cabo Wabo Reposado Tequila
1 oz Triple Sec
1 oz Cointreau
1 oz Southern Comfort
1 oz Pineapple Juice
Shake it up and serve over ice in a margarita glass. Garnish with a lime wedge.
¡El Grito!
2 oz. Cabo Wabo Blanco Tequila
1/2 oz Fresh Lime Juice
1 Lime Twist
Shake up tequila and juice and pour into martini glass. Garnish with lime.
¡Viva Mexico!
1 oz Cabo Reposado Tequila
1 oz Ginger Beer
1/2 oz freshly squeezed Lime Juice
Stir ingredients into an ice-filled highball glass. Garnish with a lime or lemon wedge.
Tequila Tri-Tip
· 4 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
· 3 Tbsp Cabo Wabo Blanco Tequila
· 2 Tbsp sesame oil
· 2 Tbsp Dijon mustard
· 1 Tbsp balsamic vinegar
· 2 cloves minced garlic
· 1 tsp salt
· 1 tsp black pepper
Preparation:
Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.
Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself with a shot of Cabo Wabo! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F.
Queso Fundido (Mexican Cheese Fondue)
1 lb Mexican queso "Cacique" or "El Mexicano" or any other queso blanco , cut into chunks
3 to 4 cloves garlic, minced
juice of 4 limes, or ¼ cup lime juice
2 Tbsp Cabo Wabo Anejo Tequila
6 to 8 drops of a Mexican Hot Sauce, or other hot pepper sauce
Preperation:
Slowly melt cheese in a medium saucepan over flow heat. Stir continuously with a wooden spoon. When almost melted, add the garlic, lime, and the hot sauce, and heat through. Serve immediately with tortillas or chips.
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