Mesh Restaurant in West Chester, Ohio (a northern suburb of Cincinnati, Ohio) won first place in the restaurant category of the 2007 Chain Store Age Retail Store of the Year Competition. Mesh was designed by DEI Incorporated and FRCH Design Worldwide, both based in Cincinnati, Ohio.
DEI and FRCH were challenged to create an environment where cuisine and company can both be savored. The resulting 8,810 square foot restaurant creates an upscale dining experience typical to that of New York or Chicago.
“We are very pleased with the design by DEI Incorporated and FRCH,” explains Richard Grow, owner of mesh. “Our goal was to create a dining experience like no other found in Cincinnati and I believe the designers out did themselves. The exterior is dramatic and stands out amongst the other retailers in our area and the interior is chic as well as comfortable.”
By introducing a diagonal axis to organize the space, the layout provides drama and creates controlled views throughout the restaurant which includes indoor and outdoor dining, a large bar, and rooms for private events. The centerpiece of mesh is a community dining table framed by a 30x12 ft. wine wall. The use of bold colors and varied materials and textures help create a sense of space and offer a unique ambiance throughout the restaurant.
“We’re thrilled that mesh has received national attention,” says Chef Paul Sturkey. “We’ve taken great care to create a menu that tantalizes your palate with upscale cuisine which includes delicious house specials, extravagant wine selection and, of course, Chef Pam Sturkey’s award-winning, decadent desserts.”
Located at 6200 Muhlhauser Road, near the corner of Union Centre Blvd., mesh features
a large sleek dining room with a temperature controlled “wall of wine” showcasing nearly 2,000 bottles of some of the finest wine selections in the region. Guests can also enjoy dining on mesh’s outdoor patio during the warm weather months. The chic mesh lounge offers happy hour prices, shaken and stirred martini specials, small plates for late dining, and live music Wednesday through Saturday.
mesh is open for LUNCH Monday through Friday and DINNER Monday through Saturday. Valet Parking is available or arrive in style in the mesh limousine. All major credit cards are accepted. Reservations are recommended. 513.777.7177. Please visit us at www.meshrestaurant.com for current menus and promotions, entertainment schedule and other restaurant information.
6200 Muhlhauser Rd.
West Chester, Ohio 45069
513.777.7177
www.meshrestaurant.com
Tuesday, April 22, 2008
Monday, April 21, 2008
Kentucky Hospitality In Our Nation's Capital
The Kentucky Society of Washington will hold its 27th Annual ‘Pre-Kentucky Derby Party’ Saturday, April 26, 2008, from 1 PM- 5 PM, on the grounds of magnificent Collingwood Estate in Alexandria, Virginia near Washington, D.C.
The theme, “Celebrating 27 Years of Kentucky Hospitality in Our Nation’s Capital,” recognizes an event that started in a backyard with about 75 people and has since become a highlight of Washington’s spring social season.
More than 1000 Kentuckians and their guests will gather the Saturday before the racing of the 134th Kentucky Derby -- sporting their favorite Derby attire, sipping mint juleps, all while listening to Bluegrass music and soaking up the Southern surroundings accented with red roses and Kentucky mementos.
Kentucky Society members prepare much of the party’s menu themselves, emphasizing traditional Kentucky fare that includes burgoo, country ham, beaten biscuits, and lemon and derby squares.
“Our party has established itself as Washington’s very special kick-off to Derby week,” said Society President, Mac Riley. “It’s like a day at the races, except our version is on the banks of the Potomac!”
Sponsors of the 27th Annual Pre-Kentucky Derby Party include Churchill Downs and Maker's Mark.
The public can obtain information on the Kentucky Society by contacting Mrs. Reba Morris, a Past-President and Chair of the 27th Annual Pre-Derby Party, at Kyprederby@gmail.com. The Society’s website is www.kentuckysociety.org.
The theme, “Celebrating 27 Years of Kentucky Hospitality in Our Nation’s Capital,” recognizes an event that started in a backyard with about 75 people and has since become a highlight of Washington’s spring social season.
More than 1000 Kentuckians and their guests will gather the Saturday before the racing of the 134th Kentucky Derby -- sporting their favorite Derby attire, sipping mint juleps, all while listening to Bluegrass music and soaking up the Southern surroundings accented with red roses and Kentucky mementos.
Kentucky Society members prepare much of the party’s menu themselves, emphasizing traditional Kentucky fare that includes burgoo, country ham, beaten biscuits, and lemon and derby squares.
“Our party has established itself as Washington’s very special kick-off to Derby week,” said Society President, Mac Riley. “It’s like a day at the races, except our version is on the banks of the Potomac!”
Sponsors of the 27th Annual Pre-Kentucky Derby Party include Churchill Downs and Maker's Mark.
The public can obtain information on the Kentucky Society by contacting Mrs. Reba Morris, a Past-President and Chair of the 27th Annual Pre-Derby Party, at Kyprederby@gmail.com. The Society’s website is www.kentuckysociety.org.
Maker's Perfect Mint Julep
"The Perfect Mint Julep"
The mint julep drink was originally a morning tonic made from rum, sugar and water or fruit juice, is thought to have its roots in Virginia. Since many Kentucky farmers owned stills, (which they used to make corn whiskey or what is now called bourbon), bourbon was substituted for the rum.
Ingredients:
1 liter Maker's Mark
Lots of fresh spearmint leaves
1 cup Distilled water
1 cup Granulated sugar
Powdered sugar for garnish
Mint sprigs for garnish
1. To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker's Mark. Allow the leaves to soak for 15 minutes. Then gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.
2. To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.
3. To prepare the mint julep mixture, pour 3 1/2 cups of Maker's Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker's Mark.
4. Now, begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.
5. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
7. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Then serv.
The mint julep drink was originally a morning tonic made from rum, sugar and water or fruit juice, is thought to have its roots in Virginia. Since many Kentucky farmers owned stills, (which they used to make corn whiskey or what is now called bourbon), bourbon was substituted for the rum.
Ingredients:
1 liter Maker's Mark
Lots of fresh spearmint leaves
1 cup Distilled water
1 cup Granulated sugar
Powdered sugar for garnish
Mint sprigs for garnish
1. To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker's Mark. Allow the leaves to soak for 15 minutes. Then gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.
2. To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.
3. To prepare the mint julep mixture, pour 3 1/2 cups of Maker's Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker's Mark.
4. Now, begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.
5. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
7. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Then serv.
Sunday, April 20, 2008
2008 World Beer Cup Winners Announced
Brewers from five continents earned awards from an elite international panel of judges this week in the 2008 Brewers Association World Beer Cup. The seventh bi-annual competition awarded medals to brewers from 21 countries ranging from Australia and Italy to Bolivia and Japan.
This year, 644 breweries from 58 countries and 45 U.S. states vied for awards with 2,864 beers entered in 91 beer style categories. The top three entries in each category won gold, silver and bronze medals.
In addition the competition gives “Champion Brewery” and “Champion Brewer” awards in each of five brewery categories based on the medals won by each brewery.
Brewers from the United States won 185 of the 268 style category awards and four of the five Champion Brewery/Brewer awards.
Brewers Association World Beer Cup 2008 Champion Brewery
Small Brewpub Category
Bend Brewing Company
Tonya Cornett
Brewers Association World Beer Cup 2008 Champion Brewery
Large Brewpub Category
Pelican Pub & Brewery
Darron R. S. Welch
Brewers Association World Beer Cup 2008 Champion Brewery
Small Brewing Company Category
Port Brewing Company and The Lost Abbey
Tomme Arthur
Brewers Association World Beer Cup 2008 Champion Brewery
Mid-Size Brewing Company Category
Privatbrauerei Hoepfner GmbH
Peter Bucher
Brewers Association World Beer Cup 2008 Champion Brewery
Large Brewing Company Category
Blue Moon Brewing Company
Warren Quilliam
A detailed analysis of the entries and awards is contained in the “2008 Brewers Association World Beer Cup Fact Sheet” that accompanies this release and at www.WorldBeerCup.org.
This year, 644 breweries from 58 countries and 45 U.S. states vied for awards with 2,864 beers entered in 91 beer style categories. The top three entries in each category won gold, silver and bronze medals.
In addition the competition gives “Champion Brewery” and “Champion Brewer” awards in each of five brewery categories based on the medals won by each brewery.
Brewers from the United States won 185 of the 268 style category awards and four of the five Champion Brewery/Brewer awards.
Brewers Association World Beer Cup 2008 Champion Brewery
Small Brewpub Category
Bend Brewing Company
Tonya Cornett
Brewers Association World Beer Cup 2008 Champion Brewery
Large Brewpub Category
Pelican Pub & Brewery
Darron R. S. Welch
Brewers Association World Beer Cup 2008 Champion Brewery
Small Brewing Company Category
Port Brewing Company and The Lost Abbey
Tomme Arthur
Brewers Association World Beer Cup 2008 Champion Brewery
Mid-Size Brewing Company Category
Privatbrauerei Hoepfner GmbH
Peter Bucher
Brewers Association World Beer Cup 2008 Champion Brewery
Large Brewing Company Category
Blue Moon Brewing Company
Warren Quilliam
A detailed analysis of the entries and awards is contained in the “2008 Brewers Association World Beer Cup Fact Sheet” that accompanies this release and at www.WorldBeerCup.org.
Friday, April 18, 2008
Achievement Awards Announced at Craft Brewers Conference
Three predominant members of the brewing community were recognized with awards for their dedication and service to the industry at the opening session of the Brewers Association's annual Craft Brewers Conference.
The Brewers Association Recognition Award went to Dr. Michael Lewis, Professor Emeritus of Brewing Science at the University of California, Davis. With over 30 years of teaching experience, many of Lewis' former students hold prominent positions in the American brewing industry.
Dick Cantwell, Head Brewer at Elysian Brewing Company and Brewers Association Board of Directors member says, "As one of the seminal educators of craft brewers, Dr. Lewis has taken our movement from improvisation to awareness of what it is we do. It's high time his patience, wit and knowledge is celebrated by those who owe him so much."
To select a winner of the Brewers Association Recognition Award each year, members of the association nominate candidates and the Brewers Association Board of Directors votes to determine the winner.
The Brewers Association presented the Russell Schehrer Award for Innovation in Brewing to Vinnie Cilurzo of Russian River Brewing Co. Cilurzo received this year's award for demonstrating creativity, excellence in brewing and substantial contributions to the craft brewing community.
Cantwell says, "Vinnie is one of the quiet innovators, inventing beers that have become standard styles today, such as double IPA, and by crafting beers that defy description, like his many Belgian blended barrel-aged beers. He's brought a winemaker's style and sophistication to the craft of hands-on brewing."
The Russell Schehrer Award for Innovation in Brewing was first given in 1997 to honor Russell Schehrer, who died in 1996 at 38 years old, for his contributions to the brewing industry. Schehrer was a founding partner and original head brewer at Colorado's first brewpub Wynkoop Brewing Co. He was also one of the first brewers to produce mead, doppel alt, cream stout and chili beer.
Brewers Association brewery members submit nominations every year for the Russell Schehrer Award for Innovation in Brewing. The winner is chosen from the slate of nominees by a vote of the previous award winners.
The Brewers Association presented the F.X. Matt Defense of the Industry award to John Carlson, Executive Director of the Colorado Brewers Guild.
John received this award in recognition for being a tireless and outspoken champion of the small brewing industry. Cantwell says, "From the early days of the craft brewing movement, John Carlson has been on the front lines of its stewardship and its flowering. As head of the Colorado Brewers Guild he has shepherded one of the country's most active brewing scenes from its infancy to its maturity."
The F.X. Matt Award is given in honor of a champion of small brewers, F.X. Matt (1933-2001), president of the F.X. Matt Brewing Co. in Utica, New York from 1980-1989 and Chairman from 1989-2001.
A list of past award winners follows:
Russell Schehrer Award for Innovation in Brewing Winners
2007 - Matt Brynildson, Firestone Walker Brewing Co.
2006 - Dan Carey, New Glarus Brewing Company
2005 - Greg Noonan, Vermont Pub and Brewery
2004 - Dick Cantwell, Elysian Brewing Co.
2003 - Phil Markowski, Southampton Publick House
2002 - John Mallett, Kalamazoo Brewing Co.
2001 - John Harris, Full Sail Brewing Co.
2000 - Mark Carpenter, Anchor Brewing Co.
1999 - Fal Allen, Anderson Valley Brewing Co.
1998 - Garrett Oliver, Brooklyn Brewery
1997 - John Maier, Oregon Brewing Co./Rogue Ales
Brewers Association Recognition Award Winners
2007- Dr. Michael Lewis, U.C. Davis
2006 - Chuck Skypeck, Boscos Brewing Co.
2005 - Carol Stoudt, Stoudts Brewing Company
2004 - Jack Joyce, Rogue Ales
2003 - Mary-Anne Gruber, Briess Malting Co.
2002 - George Fix, Clemson University
2001 - Jim and Bobbie Kennedy, Admiralty Beverage Russell
2000 - Ralph Olson and Ralph Woodall, Hopunion CBS, LLC
1999 - Bill Owens, American Brewer Magazine
1998 - Charles Finkel, Merchant du Vin
1997 - Jim Koch and Rhonda Kallman, Boston Beer Co.
1996 - Karl Strauss, Karl M. Strauss Consulting
1995 - John Hickenlooper and Russell Schehrer, Wynkoop Brewing Co.
1994 - Fred Scheer, Frankenmuth Brewery
1993 - Jeff Mendel, Institute for Brewing Studies
1992 - Paul Shipman, Red Hook Ale Brewery
1991 - Ken Grossman, Sierra Nevada Brewing Co.
1990 - Bert Grant, Yakima Brewing and Malting
1989 - Roger Briess, Briess Malting Co.
1988 - Fritz Maytag, Anchor Brewing Co.
1987 - Michael Jackson
F.X. Matt Defense of the Small Brewing Industry Award Winners
2007 - George Hancock, Pyramid Brewing Co.
2006 - Daniel Bradford
2005 - Marc Sorini, McDermott Will & Emery
2004 - Marc Sorini, BAA Counsel
2003 - Jim Parker, Oregon Brewers Guild
2002 - Mike McKinney, Texas Wholesalers Association
2001 - David Edgar, Past Institute for Brewing Studies Director
2000 - Fred Bowman, Portland Brewing Co.
The Brewers Association Recognition Award went to Dr. Michael Lewis, Professor Emeritus of Brewing Science at the University of California, Davis. With over 30 years of teaching experience, many of Lewis' former students hold prominent positions in the American brewing industry.
Dick Cantwell, Head Brewer at Elysian Brewing Company and Brewers Association Board of Directors member says, "As one of the seminal educators of craft brewers, Dr. Lewis has taken our movement from improvisation to awareness of what it is we do. It's high time his patience, wit and knowledge is celebrated by those who owe him so much."
To select a winner of the Brewers Association Recognition Award each year, members of the association nominate candidates and the Brewers Association Board of Directors votes to determine the winner.
The Brewers Association presented the Russell Schehrer Award for Innovation in Brewing to Vinnie Cilurzo of Russian River Brewing Co. Cilurzo received this year's award for demonstrating creativity, excellence in brewing and substantial contributions to the craft brewing community.
Cantwell says, "Vinnie is one of the quiet innovators, inventing beers that have become standard styles today, such as double IPA, and by crafting beers that defy description, like his many Belgian blended barrel-aged beers. He's brought a winemaker's style and sophistication to the craft of hands-on brewing."
The Russell Schehrer Award for Innovation in Brewing was first given in 1997 to honor Russell Schehrer, who died in 1996 at 38 years old, for his contributions to the brewing industry. Schehrer was a founding partner and original head brewer at Colorado's first brewpub Wynkoop Brewing Co. He was also one of the first brewers to produce mead, doppel alt, cream stout and chili beer.
Brewers Association brewery members submit nominations every year for the Russell Schehrer Award for Innovation in Brewing. The winner is chosen from the slate of nominees by a vote of the previous award winners.
The Brewers Association presented the F.X. Matt Defense of the Industry award to John Carlson, Executive Director of the Colorado Brewers Guild.
John received this award in recognition for being a tireless and outspoken champion of the small brewing industry. Cantwell says, "From the early days of the craft brewing movement, John Carlson has been on the front lines of its stewardship and its flowering. As head of the Colorado Brewers Guild he has shepherded one of the country's most active brewing scenes from its infancy to its maturity."
The F.X. Matt Award is given in honor of a champion of small brewers, F.X. Matt (1933-2001), president of the F.X. Matt Brewing Co. in Utica, New York from 1980-1989 and Chairman from 1989-2001.
A list of past award winners follows:
Russell Schehrer Award for Innovation in Brewing Winners
2007 - Matt Brynildson, Firestone Walker Brewing Co.
2006 - Dan Carey, New Glarus Brewing Company
2005 - Greg Noonan, Vermont Pub and Brewery
2004 - Dick Cantwell, Elysian Brewing Co.
2003 - Phil Markowski, Southampton Publick House
2002 - John Mallett, Kalamazoo Brewing Co.
2001 - John Harris, Full Sail Brewing Co.
2000 - Mark Carpenter, Anchor Brewing Co.
1999 - Fal Allen, Anderson Valley Brewing Co.
1998 - Garrett Oliver, Brooklyn Brewery
1997 - John Maier, Oregon Brewing Co./Rogue Ales
Brewers Association Recognition Award Winners
2007- Dr. Michael Lewis, U.C. Davis
2006 - Chuck Skypeck, Boscos Brewing Co.
2005 - Carol Stoudt, Stoudts Brewing Company
2004 - Jack Joyce, Rogue Ales
2003 - Mary-Anne Gruber, Briess Malting Co.
2002 - George Fix, Clemson University
2001 - Jim and Bobbie Kennedy, Admiralty Beverage Russell
2000 - Ralph Olson and Ralph Woodall, Hopunion CBS, LLC
1999 - Bill Owens, American Brewer Magazine
1998 - Charles Finkel, Merchant du Vin
1997 - Jim Koch and Rhonda Kallman, Boston Beer Co.
1996 - Karl Strauss, Karl M. Strauss Consulting
1995 - John Hickenlooper and Russell Schehrer, Wynkoop Brewing Co.
1994 - Fred Scheer, Frankenmuth Brewery
1993 - Jeff Mendel, Institute for Brewing Studies
1992 - Paul Shipman, Red Hook Ale Brewery
1991 - Ken Grossman, Sierra Nevada Brewing Co.
1990 - Bert Grant, Yakima Brewing and Malting
1989 - Roger Briess, Briess Malting Co.
1988 - Fritz Maytag, Anchor Brewing Co.
1987 - Michael Jackson
F.X. Matt Defense of the Small Brewing Industry Award Winners
2007 - George Hancock, Pyramid Brewing Co.
2006 - Daniel Bradford
2005 - Marc Sorini, McDermott Will & Emery
2004 - Marc Sorini, BAA Counsel
2003 - Jim Parker, Oregon Brewers Guild
2002 - Mike McKinney, Texas Wholesalers Association
2001 - David Edgar, Past Institute for Brewing Studies Director
2000 - Fred Bowman, Portland Brewing Co.
Thursday, April 17, 2008
Shafer Vineyards hosts Silversea Wine + Food Cruise to Alaska and Napa Valley
Fans of fine cabernet, merlot and chardonnay will have the opportunity to taste ultra premium wines in style aboard Silversea’s June 21, 2008 Alaska cruise. John Shafer, chairman of Shafer Vineyards in Napa Valley, CA will be aboard to host a Wine & Food enrichment program featuring the vintner’s award-winning wines. The 10-day voyage aboard the intimate, all-inclusive Silver Shadow sails from Vancouver to under the Golden Gate Bridge in San Francisco with calls in Sitka, Haines, Juneau, and Ketchikan, Alaska plus Prince Rupert, British Columbia.
The group will end the voyage at the Shafer Vineyard Estate with a private tour and tasting of Shafer's Hillside Select with owners John and Barbara Shafer.
Joining Shafer is Randy Aprill, Executive Chef at the elite Silicon Valley Capital Club in San Jose, CA. Aprill was formerly a chef in the White House, where he cooked in the president’s kitchen for State dinners and dignitaries. The pair will offer wine tastings, enlightening discussions, culinary demonstrations and an exclusive winemaker dinner featuring Shafer wines and Aprill’s signature American and Classical cuisine.
Shafer wines have earned much critical praise since the vintner’s first cabernet was produced in 1978. Shafer was one of a few wineries selected worldwide to be featured in Robert M. Parker, Jr.’s book, The World’s Greatest Wine Estates,” where he writes that Shafer is “one of the world’s greatest wineries.” Wine & Spirits magazine also places Shafer “among the world’s Top 25 Great Vineyards.”
“We’ll share 10 days of incredible wine and cuisine amidst the dramatic, breathtaking landscapes of Alaska,” says John Shafer. “This unforgettable adventure will include private tastings of Shafer wines including our signature Hillside Select Cabernet, cooking demonstrations, and a fabulous winemaker dinner as we travel along the stunning Alaskan coast.”
Expert Alaska guides will also be on board to add personal insights and offer slide lectures of the history, nature, and peoples of the region as the ultra-luxury Silver Shadow navigates Alaska’s pristine glacial passages.
Guests will find their wine and food adventures enhanced by the 382-passenger Silver Shadow’s state-of-the art culinary theater equipped with professional-caliber appliances and cookware custom designed by Viking Range. The six-star, all-inclusive vessel offers discriminating diners a choice of four top class restaurants, The Restaurant, La Terrazza, Poolside Grill or the intimate Wine Restaurant by Relais & Châteaux designed to celebrate the rich heritage of some of the world’s most distinguished wine regions. Silversea is a member cruise line of the exclusive Relais & Châteaux – Relais & Gourmand international association.
Prices for this exciting wine and culinary cruise begin at $5,690 per person including a 20% savings. For more information and a Silversea brochure contact Michael Mastrocola at msmastrocola@sbcglobal.net, 831-659-0151, or visit www.mmtravel.net.
About Shafer Vineyard
Since crushing their first Cabernet grapes in 1978, Shafer Vineyard has been producing ultra-premium, awarding-winning wines. Their debut Cabernet became a benchmark, winning the acclaimed San Francisco Vintners Club taste-off upon release. Today, under the father-son team of John and Doug Shafer and winemaker Elias Fernandez, Shafer wines are consistently ranked among the world’s best. In 2006 Shafer Hillside Select ranked among the top three on Wine Spectator magazine’s list of Top 50 Cabernets and their chardonnay was among the magazine’s Top 100 Wines. Shafer wines have also received several top-in-the-nation honors from Food & Wine magazine’s “American Wine Awards”; in 2007 the magazine selected Shafer Merlot as Top Merlot for the third time in four years. Shafer produces 32,000 cases of Cabernet Sauvignon, Merlot, Chardonnay, Sangiovese, and Syrah wines, which are available in major markets nationwide and in many foreign markets. The winery employs numerous eco-friendly practices including low impact, sustainable agriculture in its vineyards, abstaining from using chemical fertilizers or insecticides, and operating under 100 percent solar power.
About Chef Randy Aprill
Chef Randy Aprill is Executive Chef for the exclusive Silicon Valley Capital Club in San Jose, CA. He currently prepares American cuisine with Asian influences, although he is well versed in both American and Classical cuisine. He began his classical training at the Culinary Institute of America in Hyde Park, NY. After a stint at the Hotel Inter-Continental in Hilton Head Island, SC he moved to the Blair House in Washington D.C., where he prepared classical and American cuisine for Heads of State visits. During Chef Randy’s extensive culinary career, he worked as a chef in the White House, where he cooked in the President's kitchen for State Dinners and dignitaries. Later he was Executive Chef to the University President at the College of William and Mary in Williamsburg, VA. He won the 'Taste of Williamsburg' six consecutive years in a row and was featured in numerous articles for best high-end catering in the area.
About Silversea
Silversea is renowned for its six-star, all-suite, all-inclusive luxury. The line offers guests large-ship amenities aboard intimate vessels designed to offer an atmosphere of congeniality and casual elegance. Ships feature all ocean view suites, most with private veranda; complimentary fine wines and spirits served throughout the ship; fully stocked in-suite beverage cabinet; open seating dining; fine Bulgari toiletries and luxurious Frette linens. All onboard gratuities are included in the cruise fare. Silversea has been voted "World's Best" small ship line by the readers of Condé Nast Traveler nine times and six times by the readers of Travel & Leisure. For more information visit www.silversea.com; for print and electronic images visit http://www.silversea.com/image_library.
The group will end the voyage at the Shafer Vineyard Estate with a private tour and tasting of Shafer's Hillside Select with owners John and Barbara Shafer.
Joining Shafer is Randy Aprill, Executive Chef at the elite Silicon Valley Capital Club in San Jose, CA. Aprill was formerly a chef in the White House, where he cooked in the president’s kitchen for State dinners and dignitaries. The pair will offer wine tastings, enlightening discussions, culinary demonstrations and an exclusive winemaker dinner featuring Shafer wines and Aprill’s signature American and Classical cuisine.
Shafer wines have earned much critical praise since the vintner’s first cabernet was produced in 1978. Shafer was one of a few wineries selected worldwide to be featured in Robert M. Parker, Jr.’s book, The World’s Greatest Wine Estates,” where he writes that Shafer is “one of the world’s greatest wineries.” Wine & Spirits magazine also places Shafer “among the world’s Top 25 Great Vineyards.”
“We’ll share 10 days of incredible wine and cuisine amidst the dramatic, breathtaking landscapes of Alaska,” says John Shafer. “This unforgettable adventure will include private tastings of Shafer wines including our signature Hillside Select Cabernet, cooking demonstrations, and a fabulous winemaker dinner as we travel along the stunning Alaskan coast.”
Expert Alaska guides will also be on board to add personal insights and offer slide lectures of the history, nature, and peoples of the region as the ultra-luxury Silver Shadow navigates Alaska’s pristine glacial passages.
Guests will find their wine and food adventures enhanced by the 382-passenger Silver Shadow’s state-of-the art culinary theater equipped with professional-caliber appliances and cookware custom designed by Viking Range. The six-star, all-inclusive vessel offers discriminating diners a choice of four top class restaurants, The Restaurant, La Terrazza, Poolside Grill or the intimate Wine Restaurant by Relais & Châteaux designed to celebrate the rich heritage of some of the world’s most distinguished wine regions. Silversea is a member cruise line of the exclusive Relais & Châteaux – Relais & Gourmand international association.
Prices for this exciting wine and culinary cruise begin at $5,690 per person including a 20% savings. For more information and a Silversea brochure contact Michael Mastrocola at msmastrocola@sbcglobal.net, 831-659-0151, or visit www.mmtravel.net.
About Shafer Vineyard
Since crushing their first Cabernet grapes in 1978, Shafer Vineyard has been producing ultra-premium, awarding-winning wines. Their debut Cabernet became a benchmark, winning the acclaimed San Francisco Vintners Club taste-off upon release. Today, under the father-son team of John and Doug Shafer and winemaker Elias Fernandez, Shafer wines are consistently ranked among the world’s best. In 2006 Shafer Hillside Select ranked among the top three on Wine Spectator magazine’s list of Top 50 Cabernets and their chardonnay was among the magazine’s Top 100 Wines. Shafer wines have also received several top-in-the-nation honors from Food & Wine magazine’s “American Wine Awards”; in 2007 the magazine selected Shafer Merlot as Top Merlot for the third time in four years. Shafer produces 32,000 cases of Cabernet Sauvignon, Merlot, Chardonnay, Sangiovese, and Syrah wines, which are available in major markets nationwide and in many foreign markets. The winery employs numerous eco-friendly practices including low impact, sustainable agriculture in its vineyards, abstaining from using chemical fertilizers or insecticides, and operating under 100 percent solar power.
About Chef Randy Aprill
Chef Randy Aprill is Executive Chef for the exclusive Silicon Valley Capital Club in San Jose, CA. He currently prepares American cuisine with Asian influences, although he is well versed in both American and Classical cuisine. He began his classical training at the Culinary Institute of America in Hyde Park, NY. After a stint at the Hotel Inter-Continental in Hilton Head Island, SC he moved to the Blair House in Washington D.C., where he prepared classical and American cuisine for Heads of State visits. During Chef Randy’s extensive culinary career, he worked as a chef in the White House, where he cooked in the President's kitchen for State Dinners and dignitaries. Later he was Executive Chef to the University President at the College of William and Mary in Williamsburg, VA. He won the 'Taste of Williamsburg' six consecutive years in a row and was featured in numerous articles for best high-end catering in the area.
About Silversea
Silversea is renowned for its six-star, all-suite, all-inclusive luxury. The line offers guests large-ship amenities aboard intimate vessels designed to offer an atmosphere of congeniality and casual elegance. Ships feature all ocean view suites, most with private veranda; complimentary fine wines and spirits served throughout the ship; fully stocked in-suite beverage cabinet; open seating dining; fine Bulgari toiletries and luxurious Frette linens. All onboard gratuities are included in the cruise fare. Silversea has been voted "World's Best" small ship line by the readers of Condé Nast Traveler nine times and six times by the readers of Travel & Leisure. For more information visit www.silversea.com; for print and electronic images visit http://www.silversea.com/image_library.
Turkey Hill Dairy New Frozen Desserts
Last year, millions of dessert lovers became fans of Duetto, the serendipitous, gelati-inspired combination of soft serve ice cream and fruit-flavored Venice Premium Ice from Turkey Hill Dairy of Lancaster County, Pennsylvania. The Dairy’s unique recipe made Duetto the first gelati-style dessert available in grocery store freezers. Duetto has been such a success, with over 3.4 million containers sold as of February 29th, the Dairy is announcing an encore performance with two new flavors and solo appearances of Venice Premium Ice.
The new Venice Premium Ice line will feature the bold, fruit-flavored ice in Raspberry, Mango, Lemon & Cherry, and Pomegranate Blueberry with Açaí flavors. The new Duetto flavors, Root Beer Float Duetto and Limited Edition Chocolate Coconut, will join favorites Cherry, Lemon, Raspberry and Mango.
“Duetto wasn’t only a new recipe for us, but a whole new product category for grocery store freezers,” said Turkey Hill President Quintin Frey. “We knew without a doubt that our Venice Premium Ice was delicious and mixing it with our soft-serve ice cream was an obvious choice for ice cream lovers. But, Venice Premium Ice on its own has received a great response from a whole new category of frozen dessert lovers out there.”
The Dairy hopes the Venice Premium Ice line will build on the success of Duetto, and provide a treat for consumers with stricter dietary concerns as well as those who are just looking for a new indulgence. Turkey Hill’s Marketing Manager Melissa Mattilio said, “We’re always reaching out through sampling events, online communications and research groups to learn more about what consumers are looking for in the ice cream aisle. Based on feedback from Duetto lovers and consumers seeking healthier, fat-free options, a line of Venice Premium Ice flavors was an obvious next step.”
Duetto’s original four flavors are currently available in all stores that carry Turkey Hill Dairy products. The new desserts will also be available at those stores beginning in March. For more information, visit turkeyhill.com.
CUSTOMERS ASK, TURKEY HILL LISTENS AS NEW FLAVOR JOINS FROZEN YOGURT SMOOTHIE ROTATION
Vitamin D also added to entire Frozen Yogurt Smoothie line-up
LANCASTER COUNTY, Pa. (April 10, 2008) – Turkey Hill Dairy’s already popular Frozen Yogurt Smoothie collection has expanded from four flavors to five with the exotic addition of Pomegranate Blueberry & Cream with Açai to the mix.
The new flavor also ushers in an era in which all Frozen Yogurt Smoothie selections will use Turkey Hill’s signature Venice Premium Ice, an ingredient similar to Italian ice that was created in 2007 for the company’s new Duetto line-up. Also new to the Frozen Yogurt Smoothie line is the addition of vitamin D to each flavor. According to Turkey Hill Consumer Marketing Manager Melissa Mattilio, the new choices are the result of customer requests for calorie-conscious options with more taste and health benefits.
“We’ve talked to health-minded customers and we found that while they want to make healthier dessert choices, they still want to feel like they’re indulging and treating themselves to something refreshing,” said Mattilio. “They weren’t willing to sacrifice taste for health, and we took that into consideration with these new flavors.”
The fat-free Turkey Hill Frozen Yogurt Smoothie selection, a blend of frozen yogurt and Venice Premium Ice, was created in 2005 as a lower-calorie, fat-free indulgence for health-minded frozen dessert lovers. The line-up is fortified with calcium and rich with active yogurt cultures. The new options are joined by several existing Frozen Yogurt Smoothie flavors, including Green Tea Mango, Orange Cream Swirl and Raspberry Lemonade.
LIGHT RECIPE LINE A FAT SUCCESS
Turkey Hill Dairy Adds Two New Flavors
LANCASTER COUNTY, Pa. (April 10, 2008) — Turkey Hill Dairy of Lancaster County, Pennsylvania, has added two new flavors to its Light Recipe line. The Light Recipe line was introduced by the Dairy in 2006 after extensive consumer research showed that ice cream enthusiasts looking for a “better-for-you” option didn’t want to sacrifice taste and the feeling of indulgence. The new Light Recipe flavors, Chocolate Chip Cookie Dough and Banana Split, were specifically developed to meet this growing demand.
The new flavors, and the entire Light Recipe line, contain at least 18% fewer calories and 50% less fat than Turkey Hill premium ice cream.
“When we created this line two years ago, we knew that to meet growing demand for a healthier ice cream, we had to create a recipe that lived up to consumers’ high expectations for our ice creams,” said Turkey Hill Dairy President Quintin Frey. “The Light Recipe line’s growing success proves we’ve accomplished this task.”
The Light Recipe line is not light on taste. Flavors include Light Recipe Moose Tracks®, Light Recipe Peanut Butter Mania, Light Recipe Strawberry Cheesecake, Light Recipe Extreme Cookies ‘n Cream, and other favorites. Turkey Hill also produces a selection of frozen yogurts, frozen yogurt smoothies and no sugar added recipe ice creams.
The new Venice Premium Ice line will feature the bold, fruit-flavored ice in Raspberry, Mango, Lemon & Cherry, and Pomegranate Blueberry with Açaí flavors. The new Duetto flavors, Root Beer Float Duetto and Limited Edition Chocolate Coconut, will join favorites Cherry, Lemon, Raspberry and Mango.
“Duetto wasn’t only a new recipe for us, but a whole new product category for grocery store freezers,” said Turkey Hill President Quintin Frey. “We knew without a doubt that our Venice Premium Ice was delicious and mixing it with our soft-serve ice cream was an obvious choice for ice cream lovers. But, Venice Premium Ice on its own has received a great response from a whole new category of frozen dessert lovers out there.”
The Dairy hopes the Venice Premium Ice line will build on the success of Duetto, and provide a treat for consumers with stricter dietary concerns as well as those who are just looking for a new indulgence. Turkey Hill’s Marketing Manager Melissa Mattilio said, “We’re always reaching out through sampling events, online communications and research groups to learn more about what consumers are looking for in the ice cream aisle. Based on feedback from Duetto lovers and consumers seeking healthier, fat-free options, a line of Venice Premium Ice flavors was an obvious next step.”
Duetto’s original four flavors are currently available in all stores that carry Turkey Hill Dairy products. The new desserts will also be available at those stores beginning in March. For more information, visit turkeyhill.com.
CUSTOMERS ASK, TURKEY HILL LISTENS AS NEW FLAVOR JOINS FROZEN YOGURT SMOOTHIE ROTATION
Vitamin D also added to entire Frozen Yogurt Smoothie line-up
LANCASTER COUNTY, Pa. (April 10, 2008) – Turkey Hill Dairy’s already popular Frozen Yogurt Smoothie collection has expanded from four flavors to five with the exotic addition of Pomegranate Blueberry & Cream with Açai to the mix.
The new flavor also ushers in an era in which all Frozen Yogurt Smoothie selections will use Turkey Hill’s signature Venice Premium Ice, an ingredient similar to Italian ice that was created in 2007 for the company’s new Duetto line-up. Also new to the Frozen Yogurt Smoothie line is the addition of vitamin D to each flavor. According to Turkey Hill Consumer Marketing Manager Melissa Mattilio, the new choices are the result of customer requests for calorie-conscious options with more taste and health benefits.
“We’ve talked to health-minded customers and we found that while they want to make healthier dessert choices, they still want to feel like they’re indulging and treating themselves to something refreshing,” said Mattilio. “They weren’t willing to sacrifice taste for health, and we took that into consideration with these new flavors.”
The fat-free Turkey Hill Frozen Yogurt Smoothie selection, a blend of frozen yogurt and Venice Premium Ice, was created in 2005 as a lower-calorie, fat-free indulgence for health-minded frozen dessert lovers. The line-up is fortified with calcium and rich with active yogurt cultures. The new options are joined by several existing Frozen Yogurt Smoothie flavors, including Green Tea Mango, Orange Cream Swirl and Raspberry Lemonade.
LIGHT RECIPE LINE A FAT SUCCESS
Turkey Hill Dairy Adds Two New Flavors
LANCASTER COUNTY, Pa. (April 10, 2008) — Turkey Hill Dairy of Lancaster County, Pennsylvania, has added two new flavors to its Light Recipe line. The Light Recipe line was introduced by the Dairy in 2006 after extensive consumer research showed that ice cream enthusiasts looking for a “better-for-you” option didn’t want to sacrifice taste and the feeling of indulgence. The new Light Recipe flavors, Chocolate Chip Cookie Dough and Banana Split, were specifically developed to meet this growing demand.
The new flavors, and the entire Light Recipe line, contain at least 18% fewer calories and 50% less fat than Turkey Hill premium ice cream.
“When we created this line two years ago, we knew that to meet growing demand for a healthier ice cream, we had to create a recipe that lived up to consumers’ high expectations for our ice creams,” said Turkey Hill Dairy President Quintin Frey. “The Light Recipe line’s growing success proves we’ve accomplished this task.”
The Light Recipe line is not light on taste. Flavors include Light Recipe Moose Tracks®, Light Recipe Peanut Butter Mania, Light Recipe Strawberry Cheesecake, Light Recipe Extreme Cookies ‘n Cream, and other favorites. Turkey Hill also produces a selection of frozen yogurts, frozen yogurt smoothies and no sugar added recipe ice creams.
Wednesday, April 16, 2008
Spring Clean Spices
Are you sick of digging through a jumble of spices every time you cook? If so, it’s time for a spicy spring cleaning that will get your seasonings in order for good. The new SpiceStack™ spice cabinet helps home cooks locate and retrieve their spices, while saving valuable countertop space and keeping kitchen cabinets clutter-free.
“Research shows storing and organizing spices is a major problem in most kitchens,” says Lauren Greenwood, president of SpiceStack, Inc. “Traditional spice racks take up too much space on the counter, are difficult to organize and use or don’t hold enough spices. The SpiceStack solves all of these problems and is a perfect spring cleaning aide.”
The innovative SpiceStack -- which fits in virtually any kitchen cabinet -- allows storage of store-bought spices in a cool, dark place, away from the stovetop. Three pull-out, drop-down drawers organize spice bottles horizontally with the labels clearly visible. To use, simply slide the drawer out until it’s fully extended, then lower the drawer to resting position, where it’s easy to identify, retrieve, and restock spices at eye level.
The compact unit, which measures 11 inches wide, 10 3/4 inches deep and 8 inches tall, comes in white to complement any kitchen décor. It holds up to 27 full-size or 54 half-size round spice bottles, or any combination of the two size bottles. Spices can be stored in the drawers alphabetically, by frequency of use, or by type of cooking. Four non-skid pads on the bottom of the unit hold it securely in place inside the cabinet. The SpiceStack requires no assembly and is made of durable plastic.
The SpiceStack is manufactured in the United States. Cost is $29.95, plus shipping and handling. Order now and receive up to 3 additional units for $14.95 each, plus shipping and handling, along with a complementary cooking apron for each unit ordered. Empty bottles with front and purchase date labels are also available. To order online, visit www.spicestack.com, or call 866-247-9459.
“Research shows storing and organizing spices is a major problem in most kitchens,” says Lauren Greenwood, president of SpiceStack, Inc. “Traditional spice racks take up too much space on the counter, are difficult to organize and use or don’t hold enough spices. The SpiceStack solves all of these problems and is a perfect spring cleaning aide.”
The innovative SpiceStack -- which fits in virtually any kitchen cabinet -- allows storage of store-bought spices in a cool, dark place, away from the stovetop. Three pull-out, drop-down drawers organize spice bottles horizontally with the labels clearly visible. To use, simply slide the drawer out until it’s fully extended, then lower the drawer to resting position, where it’s easy to identify, retrieve, and restock spices at eye level.
The compact unit, which measures 11 inches wide, 10 3/4 inches deep and 8 inches tall, comes in white to complement any kitchen décor. It holds up to 27 full-size or 54 half-size round spice bottles, or any combination of the two size bottles. Spices can be stored in the drawers alphabetically, by frequency of use, or by type of cooking. Four non-skid pads on the bottom of the unit hold it securely in place inside the cabinet. The SpiceStack requires no assembly and is made of durable plastic.
The SpiceStack is manufactured in the United States. Cost is $29.95, plus shipping and handling. Order now and receive up to 3 additional units for $14.95 each, plus shipping and handling, along with a complementary cooking apron for each unit ordered. Empty bottles with front and purchase date labels are also available. To order online, visit www.spicestack.com, or call 866-247-9459.
Tuesday, April 15, 2008
Wholemato is Spicing up the Condiment Category
The ketchup shelf at grocery stores used to be boring. Thankfully, Wholemato (www.wholemato.com) has been spicing things up. Wholemato has introduced the first Spicy Organic Agave Ketchup, and if the hot response to its preview by attendees at the recent Natural Products Expo West trade show is an indication, the timing is ripe for yet another fresh and healthy Wholemato version of an old classic.
Ketchup is America’s favorite condiment. Estimates note that it is stocked in 97% of all kitchens in the U.S., yet Wholemato’s President and founder Jason Kessler was amazed at the limited variety of ketchups on the local supermarket’s shelf. “Wholemato was created to fill a culinary void,” says Kessler. “Our Original Organic Agave Ketchup has received an inspiring response from retailers and customers and has proven that there is an appetite out there for even more ketchup creations,” adds Kessler, whom plans to launch yet another gourmet organic ketchup later this year.
Packing a zing that is described as a medium on the ‘heat’ index, Spicy Organic Agave Ketchup is a unique flavor combination of robust spices, jalapeno peppers, premium ripe organic tomatoes and healthy agave nectar. Agave is gaining in popularity as a natural sweetener because it is comprised primarily of fructose, which means it is slightly sweeter to the taste buds, yet it does not adversely impact blood glucose and insulin. Agave is a delightful sweetener for everyone, but it is especially ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding glycemic levels in food. Wholemato Spicy Organic Agave Ketchup has been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to its extremely low score on the glycemic index of only 9 per tablespoon.
Colorful New Wholemato Bookmarks Feature Fun & Easy Recipes
Wholemato has been busy educating people about how ketchup can be much more than merely a topping for burgers and fries, in part by creating fun recipe tools such as their colorful new recipe bookmarks. “Our goal is for people to understand that our organic agave ketchups are tasty and convenient recipe tools,” says Kessler. The prime cookout and picnic season has almost arrived, and Wholemato now has two healthy ketchups to place in the cooler or picnic basket for an outdoor culinary adventure. Wholemato ketchups are flavorful sauces to add to a wide variety of picnic and barbecue recipes.
Wholemato Spicy Organic Agave Ketchup is offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. Wholemato Spicy Organic Agave Ketchup is gluten-free, and has a remarkable mouth-feel that is not experienced with other ketchups. The suggested retail price is $5.49, and it is available at retailers across the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in Wholemato Spicy Organic Agave Ketchup are certified organic, and the agave nectar is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
Ketchup is America’s favorite condiment. Estimates note that it is stocked in 97% of all kitchens in the U.S., yet Wholemato’s President and founder Jason Kessler was amazed at the limited variety of ketchups on the local supermarket’s shelf. “Wholemato was created to fill a culinary void,” says Kessler. “Our Original Organic Agave Ketchup has received an inspiring response from retailers and customers and has proven that there is an appetite out there for even more ketchup creations,” adds Kessler, whom plans to launch yet another gourmet organic ketchup later this year.
Packing a zing that is described as a medium on the ‘heat’ index, Spicy Organic Agave Ketchup is a unique flavor combination of robust spices, jalapeno peppers, premium ripe organic tomatoes and healthy agave nectar. Agave is gaining in popularity as a natural sweetener because it is comprised primarily of fructose, which means it is slightly sweeter to the taste buds, yet it does not adversely impact blood glucose and insulin. Agave is a delightful sweetener for everyone, but it is especially ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding glycemic levels in food. Wholemato Spicy Organic Agave Ketchup has been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to its extremely low score on the glycemic index of only 9 per tablespoon.
Colorful New Wholemato Bookmarks Feature Fun & Easy Recipes
Wholemato has been busy educating people about how ketchup can be much more than merely a topping for burgers and fries, in part by creating fun recipe tools such as their colorful new recipe bookmarks. “Our goal is for people to understand that our organic agave ketchups are tasty and convenient recipe tools,” says Kessler. The prime cookout and picnic season has almost arrived, and Wholemato now has two healthy ketchups to place in the cooler or picnic basket for an outdoor culinary adventure. Wholemato ketchups are flavorful sauces to add to a wide variety of picnic and barbecue recipes.
Wholemato Spicy Organic Agave Ketchup is offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. Wholemato Spicy Organic Agave Ketchup is gluten-free, and has a remarkable mouth-feel that is not experienced with other ketchups. The suggested retail price is $5.49, and it is available at retailers across the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in Wholemato Spicy Organic Agave Ketchup are certified organic, and the agave nectar is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
New Grilling Guide Targets Busy Moms
With a can-do spirit, a grill master’s verve and a busy mother’s knowledge of what truly constitutes family friendly fare, Catherine Mayhew invites other daring moms to fire up the grill and get cooking in Handy Mom’s Guide to Grilling ($19.95, Cool Springs Press), the first grilling book written by a mom, for moms.
A competitive barbeque cook and a master judge in the national circuit, Mayhew recalls her progression from nervous novice to grilling guru, explaining why she became hooked on the barbie. “When you start grilling, not only will you feed your family delicious and nutritional meals, but you’ll create valuable family time doing it,” she said.
Now, she has turned her hands-on experience into a backyard bible for moms looking to venture away from the range to cook for their families. Forging beyond bland burgers and well-done wieners, Mayhew introduces crowd pleasers for kids and dinner guests alike, including mouth-watering creations such as Glazed Pork Tenderloin Filets, Mediterranean Pita Pizzas and S’more Sandwiches. Mayhew has developed master recipes that allow home cooks to turn out perfect steaks, chops and chicken every time, along with dozens of recipes for using up the delectable leftovers.
Mayhew peppers the book with “Hot Tips” on getting it right behind the grill, including:
When grilling on a gas grill, leave the door open after you turn on the propane. This will remind you to turn the gas off when you are finished grilling.
Keep your grill-cleaning tool right next to the grill. It’s easier to get any residue off the grate while the grill is still hot.
Children are more adventurous eaters when they participate in the preparation, and grills lend themselves to kid-friendly recipes. Let them build their own meals on wooden skewers.
Mayhew further demystifies grilling by recommending her favorite ready-made ingredients. “Time-starved moms don’t need the extra stress of more time in the kitchen preparing to grill,” she said. “If you don’t want to make a marinade from scratch, I’ll tell you store-bought alternatives that are just as good as homemade.”
To purchase Handy Mom’s Guide to Grilling, visit www.gardenbookstore.net.
About the author:
Catherine Mayhew is an award-winning barbeque cook, a former syndicated food writer and newspaper editor. She covered the restaurant scene for The Charlotte Observer in Charlotte, North Carolina, and wrote an original syndicated food column for the Knight-Ridder News Wire. She is a Master Barbeque Judge for the Kansas City Barbeque Society and has her own competition barbeque cooking team, Chicks in Charge, made up entirely of women. Read more about Mayhew’s adventures in grilling on her blog, momsguidetogrilling.wordpress.com.
About Cool Springs Press: With more than 250 titles and 125 authors, Cool Springs Press is committed to providing reliable and practical advice from leading experts on lifestyle and outdoor living topics. Explore Cool Springs Press titles at Gardenbookstore.net.
A competitive barbeque cook and a master judge in the national circuit, Mayhew recalls her progression from nervous novice to grilling guru, explaining why she became hooked on the barbie. “When you start grilling, not only will you feed your family delicious and nutritional meals, but you’ll create valuable family time doing it,” she said.
Now, she has turned her hands-on experience into a backyard bible for moms looking to venture away from the range to cook for their families. Forging beyond bland burgers and well-done wieners, Mayhew introduces crowd pleasers for kids and dinner guests alike, including mouth-watering creations such as Glazed Pork Tenderloin Filets, Mediterranean Pita Pizzas and S’more Sandwiches. Mayhew has developed master recipes that allow home cooks to turn out perfect steaks, chops and chicken every time, along with dozens of recipes for using up the delectable leftovers.
Mayhew peppers the book with “Hot Tips” on getting it right behind the grill, including:
When grilling on a gas grill, leave the door open after you turn on the propane. This will remind you to turn the gas off when you are finished grilling.
Keep your grill-cleaning tool right next to the grill. It’s easier to get any residue off the grate while the grill is still hot.
Children are more adventurous eaters when they participate in the preparation, and grills lend themselves to kid-friendly recipes. Let them build their own meals on wooden skewers.
Mayhew further demystifies grilling by recommending her favorite ready-made ingredients. “Time-starved moms don’t need the extra stress of more time in the kitchen preparing to grill,” she said. “If you don’t want to make a marinade from scratch, I’ll tell you store-bought alternatives that are just as good as homemade.”
To purchase Handy Mom’s Guide to Grilling, visit www.gardenbookstore.net.
About the author:
Catherine Mayhew is an award-winning barbeque cook, a former syndicated food writer and newspaper editor. She covered the restaurant scene for The Charlotte Observer in Charlotte, North Carolina, and wrote an original syndicated food column for the Knight-Ridder News Wire. She is a Master Barbeque Judge for the Kansas City Barbeque Society and has her own competition barbeque cooking team, Chicks in Charge, made up entirely of women. Read more about Mayhew’s adventures in grilling on her blog, momsguidetogrilling.wordpress.com.
About Cool Springs Press: With more than 250 titles and 125 authors, Cool Springs Press is committed to providing reliable and practical advice from leading experts on lifestyle and outdoor living topics. Explore Cool Springs Press titles at Gardenbookstore.net.
Monday, April 14, 2008
Bristol Bar and Grille Presents a New Waterfront Location
The Bristol Bar and Grille has become a Louisville tradition for casual fine dining and earlier this month owner Doug Gossmann opened the first Indiana Bristol Bar and Grille at 700 West Riverside Drive. The restaurant occupies the second floor of the building, which connects to the 181-room Sheraton Louisville Riverside Hotel. In addition to offering the same great cuisine as the other locations, the Jeffersonville Bristol will work with the new Sheraton to facilitate special events in the private dining rooms and ballroom. The hotel-based Bristol will also provide room service and catering for all 8,000 square feet of banquet space in the hotel. The hotel, which will be managed by MHI Hotel Services, LLC., will open Thursday, April 24.
“The fantastic dining experience at the Jeffersonville Bristol will be enhanced by the spectacular view,” says Gossmann. “The balcony and the oversized windows showcase the Ohio River and the Louisville skyline, making this Bristol’s most striking view yet.”
The bar and dining area of the Bristol seat 176. A second story patio with a magnificent vista of the downtown bridges and Louisville skyline seats around 90. Two private spaces for private or corporate events seat 100 each and one boardroom seats 12. The largest space in the facility is the ballroom, which seats 250. The Jeffersonville Bristol is perfectly situated for prime viewing of Ohio River fireworks displays like Thunder Over Louisville.
The Jeffersonville culinary team will be led by executive chef Richard Doering. Prior to taking the helm at Bristol Jeffersonville, Doering worked as executive chef at Louisville Marriot East, 211 Clover Lane and Zephyr Cove and was chef de cuisine at Shariat’s. He opened the popular Bardstown Road institution Ramsi’s as chef and was responsible for the creation of several of their menu items. He enjoys Pacific Rim fusion cuisine and is particularly inspired by Vietnamese cooking, where French influence on Far Eastern ingredients create classics with bright, fresh flavor.
The Bristol’s’ new kitchen staff also includes assistant kitchen managers Alan Schaefer and Dennis Baumgartel. The front-of-the-house management team includes general manager Scott Harper, and assistant managers Fatemeh Collins, Greg Fearing, Paul Wilder, and Michael Wrege. Sam Anderson will be the operations manager.
The Bristol Bar and Grille has been Louisville’s dining tradition since 1977. All four existing locations are open for lunch and dinner daily. Locations and phone numbers are: Downtown (502) 582-1995; Highlands (502) 456-1702; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585 and Jeffersonville (812) 218-1995. For more information, visit www.bristolbarandgrille.com.
“The fantastic dining experience at the Jeffersonville Bristol will be enhanced by the spectacular view,” says Gossmann. “The balcony and the oversized windows showcase the Ohio River and the Louisville skyline, making this Bristol’s most striking view yet.”
The bar and dining area of the Bristol seat 176. A second story patio with a magnificent vista of the downtown bridges and Louisville skyline seats around 90. Two private spaces for private or corporate events seat 100 each and one boardroom seats 12. The largest space in the facility is the ballroom, which seats 250. The Jeffersonville Bristol is perfectly situated for prime viewing of Ohio River fireworks displays like Thunder Over Louisville.
The Jeffersonville culinary team will be led by executive chef Richard Doering. Prior to taking the helm at Bristol Jeffersonville, Doering worked as executive chef at Louisville Marriot East, 211 Clover Lane and Zephyr Cove and was chef de cuisine at Shariat’s. He opened the popular Bardstown Road institution Ramsi’s as chef and was responsible for the creation of several of their menu items. He enjoys Pacific Rim fusion cuisine and is particularly inspired by Vietnamese cooking, where French influence on Far Eastern ingredients create classics with bright, fresh flavor.
The Bristol’s’ new kitchen staff also includes assistant kitchen managers Alan Schaefer and Dennis Baumgartel. The front-of-the-house management team includes general manager Scott Harper, and assistant managers Fatemeh Collins, Greg Fearing, Paul Wilder, and Michael Wrege. Sam Anderson will be the operations manager.
The Bristol Bar and Grille has been Louisville’s dining tradition since 1977. All four existing locations are open for lunch and dinner daily. Locations and phone numbers are: Downtown (502) 582-1995; Highlands (502) 456-1702; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585 and Jeffersonville (812) 218-1995. For more information, visit www.bristolbarandgrille.com.
Thursday, April 10, 2008
Blue Eggs and Yellow Tomatoes
We all know: vegetables plucked from a lush local garden are more flavorful and better textured than those from the supermarket. Trends are shifting towards sustainability and are all about eating organic. But how is a savvy cook supposed to thrive when living in a concrete jungle?
Let BLUE EGGS AND YELLOW TOMATOES (Running Press Books/April 2008/$35.00) by Jeanne Kelley be your inspiration. Longtime Bon Appetit contributor Jeanne Kelley has made her dreams of urban sustainability a reality. Despite her Los Angeles zip code, Ms. Kelley’s backyard kitchen garden allows her to indulge her desire for fresh, organic, and flavor-rich produce year round. It’s also home to her pet goat and Araucana chickens, which provide her plentiful milk and the gorgeous sky blue eggs that are the namesake of her exciting new cookbook.
Inside readers will find 150 exquisite recipes designed to help take advantage of local and seasonal foods while incorporating exotic flavors into the everyday diet:
Hummus with Jalapeno-Cilantro Pesto
Potato Soup with Sage and Migas
Mexican Fruit Gazpacho Salad
Whole Grain Tartines with Ricotta, Walnuts, Cherries, Honey, and Mint
Grilled Branzino with Cannellini Bean, Herb, and Lemon Salad
Grilled Buffalo Steaks with Fiery Chimichurri
Kelley’s recipes are simple and spectacular, and don’t sacrifice taste for ease of preparation. And for the truly inspired, the book provides tools to help readers create an urban oasis of their own: a kitchen-garden primer that celebrates the simple joy of growing your own produce, plus brief guides on container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.
BLUE EGGS AND YELLOW TOMATOES builds a bridge between the worlds of convenience cooking and slow foods; between country-fresh and urban-chic It is the essential cookbook for all who hunger to create quick and healthy meals with flair – even in the heart of a bustling metropolis.
About the Author
Jeanne Kelley attended La Varenne Ecole de Cuisine in Paris. For the past 20 years she has been affiliated with Bon Appetit magazine and has been a contributing editor for the magazine since 1999. She has developed recipes for more than 60 features ranging from easy desserts to elaborate holiday menus. Kelley is a frequent contributor to Cooking Light magazine, and many of her recipes and articles have appeared in the Los Angeles Times Magazine, Natural Health, Islands, and Spa magazines.
BLUE EGGS AND YELLOW TOMATOES
by Jeanne Kelley
Running Press Books
April 2008
$35.00/hardcover
ISBN: 978-0-7624-3183-0
Let BLUE EGGS AND YELLOW TOMATOES (Running Press Books/April 2008/$35.00) by Jeanne Kelley be your inspiration. Longtime Bon Appetit contributor Jeanne Kelley has made her dreams of urban sustainability a reality. Despite her Los Angeles zip code, Ms. Kelley’s backyard kitchen garden allows her to indulge her desire for fresh, organic, and flavor-rich produce year round. It’s also home to her pet goat and Araucana chickens, which provide her plentiful milk and the gorgeous sky blue eggs that are the namesake of her exciting new cookbook.
Inside readers will find 150 exquisite recipes designed to help take advantage of local and seasonal foods while incorporating exotic flavors into the everyday diet:
Hummus with Jalapeno-Cilantro Pesto
Potato Soup with Sage and Migas
Mexican Fruit Gazpacho Salad
Whole Grain Tartines with Ricotta, Walnuts, Cherries, Honey, and Mint
Grilled Branzino with Cannellini Bean, Herb, and Lemon Salad
Grilled Buffalo Steaks with Fiery Chimichurri
Kelley’s recipes are simple and spectacular, and don’t sacrifice taste for ease of preparation. And for the truly inspired, the book provides tools to help readers create an urban oasis of their own: a kitchen-garden primer that celebrates the simple joy of growing your own produce, plus brief guides on container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.
BLUE EGGS AND YELLOW TOMATOES builds a bridge between the worlds of convenience cooking and slow foods; between country-fresh and urban-chic It is the essential cookbook for all who hunger to create quick and healthy meals with flair – even in the heart of a bustling metropolis.
About the Author
Jeanne Kelley attended La Varenne Ecole de Cuisine in Paris. For the past 20 years she has been affiliated with Bon Appetit magazine and has been a contributing editor for the magazine since 1999. She has developed recipes for more than 60 features ranging from easy desserts to elaborate holiday menus. Kelley is a frequent contributor to Cooking Light magazine, and many of her recipes and articles have appeared in the Los Angeles Times Magazine, Natural Health, Islands, and Spa magazines.
BLUE EGGS AND YELLOW TOMATOES
by Jeanne Kelley
Running Press Books
April 2008
$35.00/hardcover
ISBN: 978-0-7624-3183-0
Gourmet Made Simple
Simply delicious and simply straightforward, GOURMET MADE SIMPLE: A Fresh Approach to Flavor with Gena Knox (May 15, 2008; $19.95 paperback original) is full of delicious, easy-to-prepare recipes that will tantalize your taste buds and impress your family and guests. Gena Knox gives you the inside scoop on how to create fabulous and flavorful meals without the elaborate fuss you often find in gourmet recipes.
Gena has always believed that, “by preparing fresh ingredients with good food instincts and easy to follow recipes, preparing healthy, delicious meals will become fun and amazingly uncomplicated.”
In her debut cookbook, GOURMET MADE SIMPLE, Gena shares 88 of her favorite mouthwatering recipes which are both easy enough for a work night, yet elegant enough for a dinner party. She covers all the bases by presenting recipes for appetizers (Smoked Strawberry Mozzarella Crostini), salads (Marinated Fig and Arugula Salad), fresh fast food (Planked Fish Tacos with Corn Salsa and Guacamole), simple gourmet (Herb Crusted Lamb Chops with Feta Topping and Cedar-Wrapped Salmon with Balsamic Sauce), sides (Chipotle Mashed Sweet Potatoes) and desserts (Cappuccino Pots de Crème).
Gena also encourages innovation by offering creative ingredient substitutions, and provides seasonal menu planning suggestions for when you’re entertaining or having a casual weekend dinner. Knowing that readers rarely have extra hours to spend in the kitchen, over half of the recipes in GOURMET MADE SIMPLE can be prepped in 10 minutes or less, and almost all in 20 minutes or less.
In addition to sumptuous recipes and gorgeous full-page photographs, Gena offers invaluable advice on pairing food with wine, helpful tools of the trade, good food instincts and essential kitchen skills. Further, Gena shares her expertise as the founder of Fire & Flavor Grilling Co. and includes a full eight-page grilling guide for indoors-and-out using flavorful grilling planks and papers.
Above all, GOURMET MADE SIMPLE allows Gena Knox to share her true passion for food and take the challenge out of gourmet cooking. With her step-by-step guides, colorful insights, and fantastic recipes, GOURMET MADE SIMPLE will help you create sophisticated and flavorful meals in a snap.
Gena has always believed that, “by preparing fresh ingredients with good food instincts and easy to follow recipes, preparing healthy, delicious meals will become fun and amazingly uncomplicated.”
In her debut cookbook, GOURMET MADE SIMPLE, Gena shares 88 of her favorite mouthwatering recipes which are both easy enough for a work night, yet elegant enough for a dinner party. She covers all the bases by presenting recipes for appetizers (Smoked Strawberry Mozzarella Crostini), salads (Marinated Fig and Arugula Salad), fresh fast food (Planked Fish Tacos with Corn Salsa and Guacamole), simple gourmet (Herb Crusted Lamb Chops with Feta Topping and Cedar-Wrapped Salmon with Balsamic Sauce), sides (Chipotle Mashed Sweet Potatoes) and desserts (Cappuccino Pots de Crème).
Gena also encourages innovation by offering creative ingredient substitutions, and provides seasonal menu planning suggestions for when you’re entertaining or having a casual weekend dinner. Knowing that readers rarely have extra hours to spend in the kitchen, over half of the recipes in GOURMET MADE SIMPLE can be prepped in 10 minutes or less, and almost all in 20 minutes or less.
In addition to sumptuous recipes and gorgeous full-page photographs, Gena offers invaluable advice on pairing food with wine, helpful tools of the trade, good food instincts and essential kitchen skills. Further, Gena shares her expertise as the founder of Fire & Flavor Grilling Co. and includes a full eight-page grilling guide for indoors-and-out using flavorful grilling planks and papers.
Above all, GOURMET MADE SIMPLE allows Gena Knox to share her true passion for food and take the challenge out of gourmet cooking. With her step-by-step guides, colorful insights, and fantastic recipes, GOURMET MADE SIMPLE will help you create sophisticated and flavorful meals in a snap.
25th Anniversary REGGIE Awards
WHO:
McDonald’s and its agency, Arc Worldwide, won a Silver REGGIE® in the National Consumer (Budget over $5 Million) category and a Gold REGGIE in the Age Specific category for its McDonald's Shrek campaign.
The Gatorade Company and its agency, TPN, won a Gold REGGIE in the Business to Business category for its Gatorade/ All-Stars VPI Program.
Godiva Chocolatier and its agency, Eastwest Marketing Group, won a Gold REGGIE in the Experiential Marketing (Budget under $1 Million) for its Godiva "Decadence Goes Mobile" campaign.
Wonka and its agency, Bromley Communications, won a Silver REGGIE in the Multi-cultural/Ethnic category for its WonkaArte "Dia de los Muertos" Program.
Stacy’s Pita Chip Company and its agency, TracyLocke,won a Gold REGGIE in the National Consumer (Budget between $1 Million and $5 Million) category for its Welcome to Stacy's campaign.
Lactalis, USA and its agency, Eric Mower and Associates, won a Silver REGGIE in the Small Budget (Less than $100,000) category for its Bon Appetite and Bon Voyage; Lactalis USA, the Official Cheese of Ratatouille campaign.
Cartoon Network won a Bronze REGGIE in the Small Budget (Less than $100,000) category for its Kellogg's Pop-tarts Splitz Create Your Own Webisode campaign.
Maxwell House and its agency, OgilvyAction, won a Silver REGGIE® in the Local, Regional Market (Budget over $1 Million) category for its Maxwell House Brew Some Good campaign.
WhiteWave Foods and its agency, The Integer Group won a Bronze REGGIE in the National Consumer (Budget under $1 Million) for its Silk milk "Green Caps for Green Energy" campaign.
WHAT: The 25th Anniversary of the PMA REGGIE Awards
The REGGIE Awards honor the “best of the best” in integrated marketing campaigns. Gold, Silver, and Bronze trophies were awarded in 16 different categories - and the Super REGGIE was given for the best overall campaign. The REGGIE Awards are dedicated to recognizing superior thinking, creativity, execution, and results across the full spectrum of integrated marketing.
WHEN: The winners were announced and honored at a gala ceremony on April 9, 2008 at the PMA’s Annual Integrated Marketing Conference, at the Chicago Marriott Downtown Magnificent Mile in Chicago, IL.
THE PMA: Established in 1911, the Promotion Marketing Association, Inc (PMA) is the premier not for profit organization and resource for research, education and collaboration for marketing professionals. Representing the over $1 trillion integrated marketing industry, the organization is comprised of Fortune 500 companies, top marketing agencies, law firms, retailers, service suppliers and academia, representing thousands of brands worldwide. Championing the highest standards of excellence and recognition in the promotion and integrated marketing industry globally, PMA's objective is to foster a better understanding of promotion and integrated marketing and its role in the overall marketing process. The PMA is headquartered in New York City with its affiliate, the PMA Educational Foundation, Inc. (http://www.pmalink.org).
McDonald’s and its agency, Arc Worldwide, won a Silver REGGIE® in the National Consumer (Budget over $5 Million) category and a Gold REGGIE in the Age Specific category for its McDonald's Shrek campaign.
The Gatorade Company and its agency, TPN, won a Gold REGGIE in the Business to Business category for its Gatorade/ All-Stars VPI Program.
Godiva Chocolatier and its agency, Eastwest Marketing Group, won a Gold REGGIE in the Experiential Marketing (Budget under $1 Million) for its Godiva "Decadence Goes Mobile" campaign.
Wonka and its agency, Bromley Communications, won a Silver REGGIE in the Multi-cultural/Ethnic category for its WonkaArte "Dia de los Muertos" Program.
Stacy’s Pita Chip Company and its agency, TracyLocke,won a Gold REGGIE in the National Consumer (Budget between $1 Million and $5 Million) category for its Welcome to Stacy's campaign.
Lactalis, USA and its agency, Eric Mower and Associates, won a Silver REGGIE in the Small Budget (Less than $100,000) category for its Bon Appetite and Bon Voyage; Lactalis USA, the Official Cheese of Ratatouille campaign.
Cartoon Network won a Bronze REGGIE in the Small Budget (Less than $100,000) category for its Kellogg's Pop-tarts Splitz Create Your Own Webisode campaign.
Maxwell House and its agency, OgilvyAction, won a Silver REGGIE® in the Local, Regional Market (Budget over $1 Million) category for its Maxwell House Brew Some Good campaign.
WhiteWave Foods and its agency, The Integer Group won a Bronze REGGIE in the National Consumer (Budget under $1 Million) for its Silk milk "Green Caps for Green Energy" campaign.
WHAT: The 25th Anniversary of the PMA REGGIE Awards
The REGGIE Awards honor the “best of the best” in integrated marketing campaigns. Gold, Silver, and Bronze trophies were awarded in 16 different categories - and the Super REGGIE was given for the best overall campaign. The REGGIE Awards are dedicated to recognizing superior thinking, creativity, execution, and results across the full spectrum of integrated marketing.
WHEN: The winners were announced and honored at a gala ceremony on April 9, 2008 at the PMA’s Annual Integrated Marketing Conference, at the Chicago Marriott Downtown Magnificent Mile in Chicago, IL.
THE PMA: Established in 1911, the Promotion Marketing Association, Inc (PMA) is the premier not for profit organization and resource for research, education and collaboration for marketing professionals. Representing the over $1 trillion integrated marketing industry, the organization is comprised of Fortune 500 companies, top marketing agencies, law firms, retailers, service suppliers and academia, representing thousands of brands worldwide. Championing the highest standards of excellence and recognition in the promotion and integrated marketing industry globally, PMA's objective is to foster a better understanding of promotion and integrated marketing and its role in the overall marketing process. The PMA is headquartered in New York City with its affiliate, the PMA Educational Foundation, Inc. (http://www.pmalink.org).
Wednesday, April 9, 2008
Ten Unique Tenderloins: Add Healthy Variety to your Dinner Menu
Marx Foods.com, a Seattle-based online specialty food company is featuring their top ten tenderloins.
Perfect for adventurous cooks and eaters, or really anyone who is in a cooking rut and wants to try something new, all meat products from MarxFoods.com are natural with no added growth stimulants or antibiotics
“I think many people don’t realize how many delicious and healthy alternatives there are to typical meat cuts or aren’t aware that you don’t have to go to a restaurant to eat specialty meats,” said Justin Marx, President of Marx Foods. “The ten tenderloins we’re highlighting are exciting, simple to prepare and will truly be the highlight of the meal.”
These aren’t your everyday tenderloin varieties. Products showcased include:
Wild Boar Tenderloin: With a diet consisting mainly of foraged nuts, wild boar has a slightly sweet and nutty flavor with a tender texture. This wild boar is truly wild being humanely trapped in Texas Hill Country. Priced at $11.95 per pound, wild boar is a lean and healthy alternative to pork.
Dunedin Grass-fed Beef Tenderloin: Grass-fed beef from free-range New Zealand cattle, is a leaner option to traditional corn-fed beef. Only the top 15% of beef, in terms of marbling, is sold under the Dunedin brand. With a superb flavor profile, when cooked properly for less time and at lower temperatures, grass-fed beef is extremely tender and savory. Grass-fed beef tenderloin is priced at $11.25 per pound.
Kurobuta Pork Tenderloin: Also known as Berkshire Pork, Kurobuta Pork is “the other red meat,” the way pork was intended to be. Our 100% verified Berkshire bloodline, is known for its intense marbling and tenderness, specifically raised to be the juiciest, most tender and flavorful pork available. Priced at $11.50 per pound, with a supple texture and richness, this tenderloin is excellent by itself or combined with spicy flavors, where it will maintain its own distinct flavor.
Ostrich Tenderloin: Technically poultry, ostrich meat has the flavor, color and texture similar to a prime cut of beef. It can be substituted for virtually any meat in any recipe and cooked using every method imaginable. With a sweet, rich flavor ostrich is surprisingly very low in fat and cholesterol (even lower than skinless chicken). Ostrich tenderloin is priced at $14.95 per pound.
Lamb Tenderloin: Priced at $12.25 per pound, individual lamb tenderloins are a nice portion size with a delicate, velvety flavor. Because of their leanness, the tenderloins should not be overcooked. Lamb can be cooked in a variety of ways including grilling, broiling, sautéed or on skewers.
Dunedin Free Range Veal Tenderloin: Similar to beef, the tenderloin is the tenderest cut of veal. Free range, with a natural diet, Dunedin calves are raised in a pristine environment with out added growth stimulants, antibiotics or other additives. Also relatively lean and quick cooking, veal tenderloin is $14 per pound.
Alligator Tenderloin: A popular meat in Cajun cooking, alligator is extremely high in protein and low in cholesterol. Because of its high water content, the tenderloin is best sautéed and goes really well in gumbo or jambalaya. Tenderloin tail meat is priced at $14.95 per pound.
Venison Tenderloin: From humanely raised, free-range venison, tenderloin is low in fat and cholesterol, but maintains important vitamins, mineral and omega 3 levels. A great recipe substitute for beef, venison has a robust, non-gamey flavor. Priced at $17.50 per pound.
Kobe Beef Tenderloin: Rated Steakhouse Elite, tenderloins are the ideal cut to experience the unmatched buttery flavor of Kobe beef. Kobe Beef Tenderloin is priced at $30 per pound.
Bison Tenderloin: With a mild and sweet flavor, bison is low in fat and high in omega-3s. Bison is yet another healthy red meat alternative. The tenderloins are priced at $31.50 per pound.
All of these meats are available in a variety of cuts in addition to tenderloins.
MarxFoods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
Perfect for adventurous cooks and eaters, or really anyone who is in a cooking rut and wants to try something new, all meat products from MarxFoods.com are natural with no added growth stimulants or antibiotics
“I think many people don’t realize how many delicious and healthy alternatives there are to typical meat cuts or aren’t aware that you don’t have to go to a restaurant to eat specialty meats,” said Justin Marx, President of Marx Foods. “The ten tenderloins we’re highlighting are exciting, simple to prepare and will truly be the highlight of the meal.”
These aren’t your everyday tenderloin varieties. Products showcased include:
Wild Boar Tenderloin: With a diet consisting mainly of foraged nuts, wild boar has a slightly sweet and nutty flavor with a tender texture. This wild boar is truly wild being humanely trapped in Texas Hill Country. Priced at $11.95 per pound, wild boar is a lean and healthy alternative to pork.
Dunedin Grass-fed Beef Tenderloin: Grass-fed beef from free-range New Zealand cattle, is a leaner option to traditional corn-fed beef. Only the top 15% of beef, in terms of marbling, is sold under the Dunedin brand. With a superb flavor profile, when cooked properly for less time and at lower temperatures, grass-fed beef is extremely tender and savory. Grass-fed beef tenderloin is priced at $11.25 per pound.
Kurobuta Pork Tenderloin: Also known as Berkshire Pork, Kurobuta Pork is “the other red meat,” the way pork was intended to be. Our 100% verified Berkshire bloodline, is known for its intense marbling and tenderness, specifically raised to be the juiciest, most tender and flavorful pork available. Priced at $11.50 per pound, with a supple texture and richness, this tenderloin is excellent by itself or combined with spicy flavors, where it will maintain its own distinct flavor.
Ostrich Tenderloin: Technically poultry, ostrich meat has the flavor, color and texture similar to a prime cut of beef. It can be substituted for virtually any meat in any recipe and cooked using every method imaginable. With a sweet, rich flavor ostrich is surprisingly very low in fat and cholesterol (even lower than skinless chicken). Ostrich tenderloin is priced at $14.95 per pound.
Lamb Tenderloin: Priced at $12.25 per pound, individual lamb tenderloins are a nice portion size with a delicate, velvety flavor. Because of their leanness, the tenderloins should not be overcooked. Lamb can be cooked in a variety of ways including grilling, broiling, sautéed or on skewers.
Dunedin Free Range Veal Tenderloin: Similar to beef, the tenderloin is the tenderest cut of veal. Free range, with a natural diet, Dunedin calves are raised in a pristine environment with out added growth stimulants, antibiotics or other additives. Also relatively lean and quick cooking, veal tenderloin is $14 per pound.
Alligator Tenderloin: A popular meat in Cajun cooking, alligator is extremely high in protein and low in cholesterol. Because of its high water content, the tenderloin is best sautéed and goes really well in gumbo or jambalaya. Tenderloin tail meat is priced at $14.95 per pound.
Venison Tenderloin: From humanely raised, free-range venison, tenderloin is low in fat and cholesterol, but maintains important vitamins, mineral and omega 3 levels. A great recipe substitute for beef, venison has a robust, non-gamey flavor. Priced at $17.50 per pound.
Kobe Beef Tenderloin: Rated Steakhouse Elite, tenderloins are the ideal cut to experience the unmatched buttery flavor of Kobe beef. Kobe Beef Tenderloin is priced at $30 per pound.
Bison Tenderloin: With a mild and sweet flavor, bison is low in fat and high in omega-3s. Bison is yet another healthy red meat alternative. The tenderloins are priced at $31.50 per pound.
All of these meats are available in a variety of cuts in addition to tenderloins.
MarxFoods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
Unique gourmet smarts
GourmetSmarts
SmartsCo introduces GourmetSmarts, an entertaining, addictive question and answer game for anyone who loves food.
This stylish, social way to learn more about specialty foods is being launched by SmartsCo, the company known for creating approachable, unique, and easy-to-use games and guides to learn about wine, chocolate, travel, beer, coffee, and more.
Pick a card and discover:
Lingo-Quinoa is:
A. A trendy vegan bistro
B. A grain
C. A Mexican spice
D. A Latin American dessert
Cuisines-You are traveling abroad, and you see Bombay Duck on the menu. This is in fact:
A. Duck
B. Pork
C. Fish
D. Chicken
Ingredients-Italian prosciutto di parma is so good in part because the pigs are fed what?
A. Corn
B. Brandy
C. Chestnuts
D. Whey
Wild Card-True or False: Parmesan is the most popular cheese in the world.
Sold At: Gift boutiques, book stores, and at www.smartsco.com
Retail Price: $16.95
SmartsCo introduces GourmetSmarts, an entertaining, addictive question and answer game for anyone who loves food.
This stylish, social way to learn more about specialty foods is being launched by SmartsCo, the company known for creating approachable, unique, and easy-to-use games and guides to learn about wine, chocolate, travel, beer, coffee, and more.
Pick a card and discover:
Lingo-Quinoa is:
A. A trendy vegan bistro
B. A grain
C. A Mexican spice
D. A Latin American dessert
Cuisines-You are traveling abroad, and you see Bombay Duck on the menu. This is in fact:
A. Duck
B. Pork
C. Fish
D. Chicken
Ingredients-Italian prosciutto di parma is so good in part because the pigs are fed what?
A. Corn
B. Brandy
C. Chestnuts
D. Whey
Wild Card-True or False: Parmesan is the most popular cheese in the world.
Sold At: Gift boutiques, book stores, and at www.smartsco.com
Retail Price: $16.95
Celebrate Oktoberfest with Landhaus Cheeses from Roth Käse USA
Let the countdown begin for one of our favorite food (and drink) festivities of the year…Oktoberfest! The high-spirited celebration of German origin is a great time to get together with friends while savoring German-inspired culinary treasures such as beer, sausage, sauerkraut and, of course, cheese.
The first Oktoberfest, held to honor the marriage of German Prince Ludwig to Princess Therese, began on October 12, 1810 and lasted six days. It soon became an annual event, with two changes: It grew longer – in Germany, it lasts two weeks – and the starting date moved into September, with the final weekend held in October.
While most American Oktoberfest celebrations last only a weekend, they still share the festive tone of the German original. And in American homes, restaurants, and supermarkets, Oktoberfest lends the perfect opportunity to celebrate the hearty and wholesome culinary treasures of the old world.
German-style cheeses are the perfect way to add authentic flavor to Oktoberfest celebrations. A tasty example: The Landhaus collection from Roth Käse USA…award-winning German-style cheeses hand-crafted by skilled cheesemakers according to time-honored traditions and always made with the freshest, highest quality Wisconsin milk:
Landhaus Butterkäse: This old world favorite has a mild, approachable flavor and a velvety, melt-in-your-mouth texture. A great “starter cheese” for children, try serving Butterkäse with fresh fruit and whole grain bread for a healthy snack. Melts beautifully and makes a mean Mac ‘n Cheese. Pair with sparkling apple cider or your favorite Oktoberfest brew.
Landhaus BrauKäse: Roth Käse Cellar Masters gently wash the rind of BrauKäse with brewer’s yeast to impart a subtle, earthy flavor. The creamy interior is perfectly balanced with the slightly assertive rind. A natural companion for beer, BrauKäse also fares well paired with fresh and pickled veggies, brown breads, mustard, and cured meats.
Landhaus St. Bernard’s: Creamy and mild with just the right amount of smokiness, St. Bernard’s pairs wonderfully with German beers and Côtes du Rhône red wines. The natural smoky flavor mellows when melted, adding a hearty note to vegetarian dishes (delicious on a veggie burger).
Landhaus Lace Käse: Roth Käse cheesemakers use only the freshest milk to craft this award-winning reduced-fat low sodium Swiss cheese. Perfect for slicing on sandwiches, shredding on pizzas, and cubing for an afternoon snack, Lace Käse is a smart choice for a healthy lifestyle.
Landhaus Limburger: Fear not…this cheese has garnered a “stinky” reputation in the cheese world! Notoriously aromatic as it ages, Limburger is in fact relatively tame as a young cheese. Earthy and slightly tangy, this Wisconsin version bears most of its pungency in the rind (Limburger novices can remove the rind in order to enjoy the cheese in partial glory). Slice and serve with onions and hearty bread.
Whether served as a stand-alone snack or as an ingredient, Landhaus cheeses from Roth Käse keep the convivial Oktoberfest spirit alive year-round.
The first Oktoberfest, held to honor the marriage of German Prince Ludwig to Princess Therese, began on October 12, 1810 and lasted six days. It soon became an annual event, with two changes: It grew longer – in Germany, it lasts two weeks – and the starting date moved into September, with the final weekend held in October.
While most American Oktoberfest celebrations last only a weekend, they still share the festive tone of the German original. And in American homes, restaurants, and supermarkets, Oktoberfest lends the perfect opportunity to celebrate the hearty and wholesome culinary treasures of the old world.
German-style cheeses are the perfect way to add authentic flavor to Oktoberfest celebrations. A tasty example: The Landhaus collection from Roth Käse USA…award-winning German-style cheeses hand-crafted by skilled cheesemakers according to time-honored traditions and always made with the freshest, highest quality Wisconsin milk:
Landhaus Butterkäse: This old world favorite has a mild, approachable flavor and a velvety, melt-in-your-mouth texture. A great “starter cheese” for children, try serving Butterkäse with fresh fruit and whole grain bread for a healthy snack. Melts beautifully and makes a mean Mac ‘n Cheese. Pair with sparkling apple cider or your favorite Oktoberfest brew.
Landhaus BrauKäse: Roth Käse Cellar Masters gently wash the rind of BrauKäse with brewer’s yeast to impart a subtle, earthy flavor. The creamy interior is perfectly balanced with the slightly assertive rind. A natural companion for beer, BrauKäse also fares well paired with fresh and pickled veggies, brown breads, mustard, and cured meats.
Landhaus St. Bernard’s: Creamy and mild with just the right amount of smokiness, St. Bernard’s pairs wonderfully with German beers and Côtes du Rhône red wines. The natural smoky flavor mellows when melted, adding a hearty note to vegetarian dishes (delicious on a veggie burger).
Landhaus Lace Käse: Roth Käse cheesemakers use only the freshest milk to craft this award-winning reduced-fat low sodium Swiss cheese. Perfect for slicing on sandwiches, shredding on pizzas, and cubing for an afternoon snack, Lace Käse is a smart choice for a healthy lifestyle.
Landhaus Limburger: Fear not…this cheese has garnered a “stinky” reputation in the cheese world! Notoriously aromatic as it ages, Limburger is in fact relatively tame as a young cheese. Earthy and slightly tangy, this Wisconsin version bears most of its pungency in the rind (Limburger novices can remove the rind in order to enjoy the cheese in partial glory). Slice and serve with onions and hearty bread.
Whether served as a stand-alone snack or as an ingredient, Landhaus cheeses from Roth Käse keep the convivial Oktoberfest spirit alive year-round.
Tuesday, April 8, 2008
Yankee Legend Mariano Rivera Joins Purple Team
Purple Beverage Company, Inc.
(OTCBB: PPBV) announced today that it has named Yankee relief pitcher and
baseball superstar Mariano Rivera as the newest celebrity spokesman for its
antioxidant-rich beverage, Purple.
Mariano holds scores of MLB awards and records, including the most
postseason saves of all time and being one of two pitchers to save three All-
Star Games. Additionally, he's the only pitcher in baseball history to close
out three World Series.
"It is an honor to work with Mariano Rivera," said Ted Farnsworth, Founder
and CEO of Purple Beverage Company. "He is, without a doubt, the greatest
closer in baseball history. His long list of accomplishments makes him not only
a baseball great, but also a true New York icon. We are thrilled that he is
joining the Purple Team."
"As an athlete, the foods and beverages that I put in my body are especially
important. I look for healthful, natural products," said Rivera. "Not only does
Purple taste great, but the antioxidants in Purple are also an important part
of my recovery system, keeping me at my best so I can strike out the side
and come through for my team."
When he is not closing out games for the Yankees, Rivera is very involved
with philanthropic works in his native Panama. He's built an elementary
school and a church, provided Christmas gifts to children and developed a
program that provides computer access and adult mentors to youths.
"Mariano is highly regarded as not only a great athlete, but also a great
humanitarian," added Farnsworth. "And we share his passion for caring and
helping, so we're looking forward to working with him on his charity initiatives
as well. With baseball being our national pastime," concluded
Farnsworth, "we want Purple to become as natural a choice in beverages as
baseball is in sports. Working closely with players like Mariano Rivera in New
York and Torii Hunter in Los Angeles will bring us one step closer to achieving
our goal of making Purple a household name."
Under an agreement brokered by Ed Schauder, President of Esquire Sports
Management, Rivera will be the focus of a Purple ad campaign and conduct
public appearances on behalf of Purple throughout the New York area.
Additionally, he will be out and about supporting the Purple brand at
numerous local events and programs conducted by Purple Beverage Company.
Purple is a unique and tasty blend of seven of the world's most powerful
antioxidant-rich juices, including the exotic açai berry, black cherry,
pomegranate, black currant, purple plum, cranberry and blueberry. The
health benefits of these juices are packed into an all-natural, no-sugar added
beverage that is perfect as an on-the-go drink, part of a healthy fruit
smoothie or mixed with your favorite spirit. Since debuting in late 2007,
Purple has been praised by such high-profile publications as Health Magazine
and Family Circle.
Purple can be found in select GNC stores across the country, as well as in
restaurants, bars, nightclubs, delis, drug stores, health food stores,
supermarkets and convenience stores. For more information, visit
www.drinkpurple.com.
(OTCBB: PPBV) announced today that it has named Yankee relief pitcher and
baseball superstar Mariano Rivera as the newest celebrity spokesman for its
antioxidant-rich beverage, Purple.
Mariano holds scores of MLB awards and records, including the most
postseason saves of all time and being one of two pitchers to save three All-
Star Games. Additionally, he's the only pitcher in baseball history to close
out three World Series.
"It is an honor to work with Mariano Rivera," said Ted Farnsworth, Founder
and CEO of Purple Beverage Company. "He is, without a doubt, the greatest
closer in baseball history. His long list of accomplishments makes him not only
a baseball great, but also a true New York icon. We are thrilled that he is
joining the Purple Team."
"As an athlete, the foods and beverages that I put in my body are especially
important. I look for healthful, natural products," said Rivera. "Not only does
Purple taste great, but the antioxidants in Purple are also an important part
of my recovery system, keeping me at my best so I can strike out the side
and come through for my team."
When he is not closing out games for the Yankees, Rivera is very involved
with philanthropic works in his native Panama. He's built an elementary
school and a church, provided Christmas gifts to children and developed a
program that provides computer access and adult mentors to youths.
"Mariano is highly regarded as not only a great athlete, but also a great
humanitarian," added Farnsworth. "And we share his passion for caring and
helping, so we're looking forward to working with him on his charity initiatives
as well. With baseball being our national pastime," concluded
Farnsworth, "we want Purple to become as natural a choice in beverages as
baseball is in sports. Working closely with players like Mariano Rivera in New
York and Torii Hunter in Los Angeles will bring us one step closer to achieving
our goal of making Purple a household name."
Under an agreement brokered by Ed Schauder, President of Esquire Sports
Management, Rivera will be the focus of a Purple ad campaign and conduct
public appearances on behalf of Purple throughout the New York area.
Additionally, he will be out and about supporting the Purple brand at
numerous local events and programs conducted by Purple Beverage Company.
Purple is a unique and tasty blend of seven of the world's most powerful
antioxidant-rich juices, including the exotic açai berry, black cherry,
pomegranate, black currant, purple plum, cranberry and blueberry. The
health benefits of these juices are packed into an all-natural, no-sugar added
beverage that is perfect as an on-the-go drink, part of a healthy fruit
smoothie or mixed with your favorite spirit. Since debuting in late 2007,
Purple has been praised by such high-profile publications as Health Magazine
and Family Circle.
Purple can be found in select GNC stores across the country, as well as in
restaurants, bars, nightclubs, delis, drug stores, health food stores,
supermarkets and convenience stores. For more information, visit
www.drinkpurple.com.
Friday, April 4, 2008
Leinenkugel's Rolls Out Best Selling Summer Seasonal Beer Countrywide
This summer, the Jacob Leinenkugel Brewing Company is sharing its twist on a European recipe with craft beer lovers across the country. Leinenkugel’s Summer Shandy, which was initially introduced in Upper Midwest markets in 2007 as a seasonal summertime brew, quickly became the 141-year-old craft brewer’s best selling seasonal of all time. As the craft beer market continues to thrive, Leinenkugel’s is delivering its refreshing summer seasonal to Leinie loyalists and craft beer lovers across the U.S. this April.
A relatively untapped offering in the U.S., the “shandy” (which is short for “shandygaff”) as it’s called in England and Germany, is typically a mixture of beer and soda or lemonade which has been enjoyed across Europe since the 17th century. Another variation of a shandy is the “radler” which is a German term for cyclist. In September 1922, Franz Xaver Kugler developed the radler, when approximately 13,000 cyclists visited his tavern in Munich. His beer supply started to run out, so he cleverly mixed the remaining beer with lemonade and pretended he created the blend especially for the cyclists.
Available April through August, Leinenkugel’s Summer Shandy is an adventurous blend of select malted wheat and barley, lemonade flavor and a hint of Wisconsin honey. “Leinenkugel’s Summer Shandy is a unique and invigorating summer brew that was embraced last summer by our loyal fans and new beer drinkers alike in the Upper Midwest,” said Dick Leinenkugel, Leinenkugel’s vice president of sales and marketing and fifth generation brewer. “We’re excited to introduce our popular new seasonal to craft beer lovers across the country who are seeking a new way to satisfy their taste for adventure this summer.”
Today, Leinenkugel’s continues to look for ways to quench the adventurous spirit of its dedicated fan base of nearly 200,000 Leinie loyalists living throughout the U.S. Leinie loyalists are a group of devoted fans of the specialty brewer who stay in touch virtually throughout the year via Leinenkugel’s newsletters and gather for the Leinie Lodge Family Reunion in Chippewa Falls, Wisconsin every June. This April, Leinie loyalists will be among the first to seek out the refreshing summertime seasonal in new markets.
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, WI, Leinenkugel’s Summer Shandy features a tangy and citrus character. Its tart lemon flavoring complements spicy and robust summertime grilling recipes and brings an unexpected flavor twist to beer mixes created though the growing trend of beer mixology.
Summer Shandy contains 4.2 percent alcohol by volume (ABV). It will be available where Leinenkugel’s is sold in 6 and 12 -pack bottles and on draft in 1/2 and 1/4 barrels. Summer Shandy retails for approximately $7.99 a 6-pack.
Leinenkugel’s Candied Ginger Shandy
Created by Las Vegas-based Master Mixologist Tobin Ellis
Candied Ginger Shandy
½ glass Leinenkugel’s Summer Shandy
½ glass real ginger beer (non-alcoholic)*
Top with ginger lemon foam
Garnish with candied lemon slice
Ginger Lemon Foam
2 oz. ginger liqueur
4 oz. fresh lemonade
4 oz. egg whites
5 dashes lemon bitters
Add all ingredients to a dessert whipper and charge with NO2. Shake well, refrigerate. Makes 12 drinks.
Candied Lemon Slices
Boil 1 cup sugar in 1 cup water. Add thin lemon slices, boil until slices become slightly transparent. Remove and coat in fine sugar while still warm. Let cool.
*Ginger beer is not “beer” as in hops and alcohol, but it is an authentic and flavorful non-alcoholic beverage, such as root beer or apple beer, which is made with fresh herbs, roots, spices and fruits.
Leinenkugel’s Summer Shandy-Infused Salsa
2 large chopped onions
1 ½-2 minced garlic cloves
7-8 chopped tomatoes
1 healthy handful of chopped cilantro
1 chopped green bell pepper
1 chopped yellow bell pepper
1 chopped red bell pepper
1 chopped orange bell pepper
1 ½ cups of Leinenkugel’s Summer Shandy
1/3 cup of black beans
½ can of garbanzo beans
½ can of corn
2-3 jalapenos
1 tablespoon of salt
Mix and let the adventure begin!
Leinenkugel’s, brewed in Chippewa Falls, is the leading craft brewer in the upper Midwest. Leinenkugel’s year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original and Light. In addition to Summer Shandy, Leinenkugel’s offers three other limited-release beers including Big Butt Doppelbock, Leinenkugel's Oktoberfest, and fall favorite Leinenkugel’s Apple Spice. For more information on the rich history of Leinenkugel’s, visit www.leinie.com.
A relatively untapped offering in the U.S., the “shandy” (which is short for “shandygaff”) as it’s called in England and Germany, is typically a mixture of beer and soda or lemonade which has been enjoyed across Europe since the 17th century. Another variation of a shandy is the “radler” which is a German term for cyclist. In September 1922, Franz Xaver Kugler developed the radler, when approximately 13,000 cyclists visited his tavern in Munich. His beer supply started to run out, so he cleverly mixed the remaining beer with lemonade and pretended he created the blend especially for the cyclists.
Available April through August, Leinenkugel’s Summer Shandy is an adventurous blend of select malted wheat and barley, lemonade flavor and a hint of Wisconsin honey. “Leinenkugel’s Summer Shandy is a unique and invigorating summer brew that was embraced last summer by our loyal fans and new beer drinkers alike in the Upper Midwest,” said Dick Leinenkugel, Leinenkugel’s vice president of sales and marketing and fifth generation brewer. “We’re excited to introduce our popular new seasonal to craft beer lovers across the country who are seeking a new way to satisfy their taste for adventure this summer.”
Today, Leinenkugel’s continues to look for ways to quench the adventurous spirit of its dedicated fan base of nearly 200,000 Leinie loyalists living throughout the U.S. Leinie loyalists are a group of devoted fans of the specialty brewer who stay in touch virtually throughout the year via Leinenkugel’s newsletters and gather for the Leinie Lodge Family Reunion in Chippewa Falls, Wisconsin every June. This April, Leinie loyalists will be among the first to seek out the refreshing summertime seasonal in new markets.
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, WI, Leinenkugel’s Summer Shandy features a tangy and citrus character. Its tart lemon flavoring complements spicy and robust summertime grilling recipes and brings an unexpected flavor twist to beer mixes created though the growing trend of beer mixology.
Summer Shandy contains 4.2 percent alcohol by volume (ABV). It will be available where Leinenkugel’s is sold in 6 and 12 -pack bottles and on draft in 1/2 and 1/4 barrels. Summer Shandy retails for approximately $7.99 a 6-pack.
Leinenkugel’s Candied Ginger Shandy
Created by Las Vegas-based Master Mixologist Tobin Ellis
Candied Ginger Shandy
½ glass Leinenkugel’s Summer Shandy
½ glass real ginger beer (non-alcoholic)*
Top with ginger lemon foam
Garnish with candied lemon slice
Ginger Lemon Foam
2 oz. ginger liqueur
4 oz. fresh lemonade
4 oz. egg whites
5 dashes lemon bitters
Add all ingredients to a dessert whipper and charge with NO2. Shake well, refrigerate. Makes 12 drinks.
Candied Lemon Slices
Boil 1 cup sugar in 1 cup water. Add thin lemon slices, boil until slices become slightly transparent. Remove and coat in fine sugar while still warm. Let cool.
*Ginger beer is not “beer” as in hops and alcohol, but it is an authentic and flavorful non-alcoholic beverage, such as root beer or apple beer, which is made with fresh herbs, roots, spices and fruits.
Leinenkugel’s Summer Shandy-Infused Salsa
2 large chopped onions
1 ½-2 minced garlic cloves
7-8 chopped tomatoes
1 healthy handful of chopped cilantro
1 chopped green bell pepper
1 chopped yellow bell pepper
1 chopped red bell pepper
1 chopped orange bell pepper
1 ½ cups of Leinenkugel’s Summer Shandy
1/3 cup of black beans
½ can of garbanzo beans
½ can of corn
2-3 jalapenos
1 tablespoon of salt
Mix and let the adventure begin!
Leinenkugel’s, brewed in Chippewa Falls, is the leading craft brewer in the upper Midwest. Leinenkugel’s year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original and Light. In addition to Summer Shandy, Leinenkugel’s offers three other limited-release beers including Big Butt Doppelbock, Leinenkugel's Oktoberfest, and fall favorite Leinenkugel’s Apple Spice. For more information on the rich history of Leinenkugel’s, visit www.leinie.com.
May is National Salad Month
Flowers are in bloom, warm temperatures are around the corner and nothing quite feels more like summer than a cool, refreshing salad with a variety of in-season fruits and vegetables. May is National Salad Month, and with soyfoods, creating a fresh and healthy meal is fast and easy.
Soy packs numerous health benefits as do most vegetable salads. The more colorful your salad is, the healthier it will be, and tossing some soy on it just amplifies the positive nutritional value.
Salads have a reputation as being a go-to food when it comes to dieting. The addition of soyfoods to your salad will help in more ways than one. First of all, soy is jam-packed with protein—the only plant food that has the same equivalent as an animal product. Studies have shown soy protein will decrease your appetite, keeping you full longer and less likely to snack a lot in between meals or gorge yourself at dinner time.
According to Dr. Mark Messina, adjunct associate professor of nutrition at Loma Linda University, some studies have even shown soy to decrease body fat.
“There is some data, although it is quite speculative, that soy causes loss of body fat,” says Messina. “Even if weight loss is not increased to a greater extent with soy versus other proteins, body composition may be improved—less fat, relatively more lean muscle tissue.”
What isn’t at all speculative but has been proven is soy protein reduces LDL (bad cholesterol) while helping weight loss.
“There is no question that soy protein lowers cholesterol,” says Messina. “More specifically, it lowers bad cholesterol about 4 percent, which in theory reduces risk of coronary heart disease by about 10 percent. Second, soyfoods are low in saturated fat, and when displacing more traditional sources of protein in the U.S. diet, soyfoods reduce saturated fat intake, and as a result, cholesterol is further lowered.”
Obesity has been linked to diabetes in many individuals. Along with protein, soy contains isoflavones which may reduce blood glucose and insulin levels while stopping fat tissue build-up and enhancing the breakdown of fat.
“For diabetics, I think soy has some advantages,” says Messina. “It is very heart healthy which is important because heart disease risk in diabetics is greatly increased compared to non-diabetics. Second, soy protein doesn’t stress the kidneys as much as other proteins, which is important because one of the main medical complications of diabetes is renal disease.”
While lowering your blood glucose levels, soy can reduce your blood pressure as well. The American Heart Association estimates high blood pressure affects approximately 50 million Americans and one billion people worldwide.
Substituting soynuts for other protein sources in a healthy diet appears to lower the blood pressure in postmenopausal women, and may also reduce cholesterol levels in women with high blood pressure, according to a report.
“Evidence suggests soy protein lowers systolic (top number) blood pressure about 4 points (4 mm Hg) or so and diastolic blood pressure about 2 points,” says Messina. “Although that may seem small, that is very clinically relevant.”
A common misconception is as long as you’re eating a salad, you’re making a healthy choice. For the most part, that can be true until it comes time to add the dressing. All nutritional value gets thrown out the window the second a thick, creamy ranch dressing douses your salad. Using the wrong kind of dressing can add as many calories as a cheeseburger to your healthy intentions. However, you don’t have to sacrifice taste along with calories.
Using soy and other ingredients, you can make your own Ranch, Thousand Island or Caesar dressing right at home. And it is easy, delicious, nutritious and inexpensive!
This spring when you’re surrounding yourself with all the beauty of the season and fresh air, incorporate soyfoods to make this May the healthiest National Salad Month yet.
Creamy Ranch Dressing
1 ¼ cups soymilk
12 oz silken tofu, drained
1 oz package ranch salad dressing
Mix the ingredients together, and you have a low-fat, protein-filled ranch dressing. In a ¼ cup there are only 48 calories, as opposed to regular Ranch dressing which contains 140 calories in 2 tablespoons, or 280 calories for ¼ cup.
If ranch dressing isn’t your weakness, but you still want a creamy dressing, here’s an alternative for Thousand Island dressing.
Thousand Island Dressing
12 oz silken tofu, drained
¼ cup water
2 tablespoons of white vinegar
1 tablespoon lemon juice
6 tablespoons chili powder
2 tablespoons chopped sweet pickles
¼ cup chopped green pepper
2 tablespoons chopped green onion.
After combining the tofu, water, vinegar, lemon juice and chili sauce in a blender, stir in the pickles, green peppers and onions. For ¼ cup, there are 50 calories, 3 grams of soy protein and 7 grams of carbohydrates as opposed to regular Thousand Island that has 59 calories per tablespoon or 236 calories in a ¼ cup.
Finally, here’s a healthy alternative for a Caesar dressing. This is what you’ll need;
Caesar Dressing
3 garlic cloves, preferably large
1 teaspoon Dijon mustard
1 ¼ cups cubed firm silken tofu
¼ cup lemon juice (about 1 lemon)
½ teaspoon salt
¾ cup extra-virgin olive oil
Freshly ground pepper to taste
Combine all ingredients. There are 17 calories per serving, 1.4 grams protein, 1.6 total carbohydrates and .4 grams of fiber.
The word “salad” is not exclusive to lettuce topped with veggies. There are also various bean and pasta salads, and this Mexican Black Bean and Corn Salad is sure to spice up any fiesta. Here’s what you’ll need:
Mexican Black Bean and Corn Salad
2 cans (15 oz.) black soybeans, drained and rinsed
2 cups frozen corn kernels, thawed
1 large red pepper, chopped
1/2 cup chopped red onion
1 cup chopped green onions
1 jalapeno pepper, minced
2 tomatoes, chopped
2/3 cup chopped cilantro, optional
Juice from 2 limes (about ¼ cup)
1 ½ teaspoon minced garlic
1 ½ teaspoon cumin
1 teaspoon salt
1 tablespoon soybean oil
Combine the first eight ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and soybean oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.
This recipe makes about 8 cups with 117 calories per serving, 8 grams protein (6 grams soy protein), 16 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 340 mg sodium, 40 mg calcium and 5 g dietary fiber.
Recipes are courtesy of The Soyfoods Council www.thesoyfoodscouncil.com
Soy packs numerous health benefits as do most vegetable salads. The more colorful your salad is, the healthier it will be, and tossing some soy on it just amplifies the positive nutritional value.
Salads have a reputation as being a go-to food when it comes to dieting. The addition of soyfoods to your salad will help in more ways than one. First of all, soy is jam-packed with protein—the only plant food that has the same equivalent as an animal product. Studies have shown soy protein will decrease your appetite, keeping you full longer and less likely to snack a lot in between meals or gorge yourself at dinner time.
According to Dr. Mark Messina, adjunct associate professor of nutrition at Loma Linda University, some studies have even shown soy to decrease body fat.
“There is some data, although it is quite speculative, that soy causes loss of body fat,” says Messina. “Even if weight loss is not increased to a greater extent with soy versus other proteins, body composition may be improved—less fat, relatively more lean muscle tissue.”
What isn’t at all speculative but has been proven is soy protein reduces LDL (bad cholesterol) while helping weight loss.
“There is no question that soy protein lowers cholesterol,” says Messina. “More specifically, it lowers bad cholesterol about 4 percent, which in theory reduces risk of coronary heart disease by about 10 percent. Second, soyfoods are low in saturated fat, and when displacing more traditional sources of protein in the U.S. diet, soyfoods reduce saturated fat intake, and as a result, cholesterol is further lowered.”
Obesity has been linked to diabetes in many individuals. Along with protein, soy contains isoflavones which may reduce blood glucose and insulin levels while stopping fat tissue build-up and enhancing the breakdown of fat.
“For diabetics, I think soy has some advantages,” says Messina. “It is very heart healthy which is important because heart disease risk in diabetics is greatly increased compared to non-diabetics. Second, soy protein doesn’t stress the kidneys as much as other proteins, which is important because one of the main medical complications of diabetes is renal disease.”
While lowering your blood glucose levels, soy can reduce your blood pressure as well. The American Heart Association estimates high blood pressure affects approximately 50 million Americans and one billion people worldwide.
Substituting soynuts for other protein sources in a healthy diet appears to lower the blood pressure in postmenopausal women, and may also reduce cholesterol levels in women with high blood pressure, according to a report.
“Evidence suggests soy protein lowers systolic (top number) blood pressure about 4 points (4 mm Hg) or so and diastolic blood pressure about 2 points,” says Messina. “Although that may seem small, that is very clinically relevant.”
A common misconception is as long as you’re eating a salad, you’re making a healthy choice. For the most part, that can be true until it comes time to add the dressing. All nutritional value gets thrown out the window the second a thick, creamy ranch dressing douses your salad. Using the wrong kind of dressing can add as many calories as a cheeseburger to your healthy intentions. However, you don’t have to sacrifice taste along with calories.
Using soy and other ingredients, you can make your own Ranch, Thousand Island or Caesar dressing right at home. And it is easy, delicious, nutritious and inexpensive!
This spring when you’re surrounding yourself with all the beauty of the season and fresh air, incorporate soyfoods to make this May the healthiest National Salad Month yet.
Creamy Ranch Dressing
1 ¼ cups soymilk
12 oz silken tofu, drained
1 oz package ranch salad dressing
Mix the ingredients together, and you have a low-fat, protein-filled ranch dressing. In a ¼ cup there are only 48 calories, as opposed to regular Ranch dressing which contains 140 calories in 2 tablespoons, or 280 calories for ¼ cup.
If ranch dressing isn’t your weakness, but you still want a creamy dressing, here’s an alternative for Thousand Island dressing.
Thousand Island Dressing
12 oz silken tofu, drained
¼ cup water
2 tablespoons of white vinegar
1 tablespoon lemon juice
6 tablespoons chili powder
2 tablespoons chopped sweet pickles
¼ cup chopped green pepper
2 tablespoons chopped green onion.
After combining the tofu, water, vinegar, lemon juice and chili sauce in a blender, stir in the pickles, green peppers and onions. For ¼ cup, there are 50 calories, 3 grams of soy protein and 7 grams of carbohydrates as opposed to regular Thousand Island that has 59 calories per tablespoon or 236 calories in a ¼ cup.
Finally, here’s a healthy alternative for a Caesar dressing. This is what you’ll need;
Caesar Dressing
3 garlic cloves, preferably large
1 teaspoon Dijon mustard
1 ¼ cups cubed firm silken tofu
¼ cup lemon juice (about 1 lemon)
½ teaspoon salt
¾ cup extra-virgin olive oil
Freshly ground pepper to taste
Combine all ingredients. There are 17 calories per serving, 1.4 grams protein, 1.6 total carbohydrates and .4 grams of fiber.
The word “salad” is not exclusive to lettuce topped with veggies. There are also various bean and pasta salads, and this Mexican Black Bean and Corn Salad is sure to spice up any fiesta. Here’s what you’ll need:
Mexican Black Bean and Corn Salad
2 cans (15 oz.) black soybeans, drained and rinsed
2 cups frozen corn kernels, thawed
1 large red pepper, chopped
1/2 cup chopped red onion
1 cup chopped green onions
1 jalapeno pepper, minced
2 tomatoes, chopped
2/3 cup chopped cilantro, optional
Juice from 2 limes (about ¼ cup)
1 ½ teaspoon minced garlic
1 ½ teaspoon cumin
1 teaspoon salt
1 tablespoon soybean oil
Combine the first eight ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and soybean oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.
This recipe makes about 8 cups with 117 calories per serving, 8 grams protein (6 grams soy protein), 16 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 340 mg sodium, 40 mg calcium and 5 g dietary fiber.
Recipes are courtesy of The Soyfoods Council www.thesoyfoodscouncil.com
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