The hottest news this summer is the expansion of the Northstar retro appliance line. Now accommodating varying available space, budgets and endless color palettes, Northstar is the most extensive and frequently expanding retro appliance line in this niche market. Northstar always maintains its authentic retro styling and is now available to everyone who wishes to cool down their sizzling summer entertaining with a fabulous collection of Northstar retro styled appliances.
The newest and most innovative addition to the Northstar family is Model 1951 – the seventh major appliance introduced and the third retro styled refrigerator! Standing 62” in height, 24” wide and featuring a storage capacity of 11 cubic feet, Model 1951 becomes the ideal beverage fridge for your in-home bar, games room, pool cabana, or boathouse! The newest Northstar refrigerator is also the perfect solution for smaller kitchens in condominiums, apartments, townhouses, cottages, houseboats and older homes where an abundance of space in the kitchen for oversized appliances is not a reality. This refrigerator may be a miniature version but isn’t lacking in modern amenities or cool retro lines. Model 1951 comes standard with an interior light, tall bottle storage, canstor beverage dispensing system, frost free operation and adjustable interior shelvingRetailing for $1,995.00, Model 1951 is an affordable and ultra ‘cool’ addition to the Northstar family.
Elmira Stove Works continually works towards creating solutions to the restrictions offered by our homes. This is why we are proud to welcome Model 1961 to the Northstar collection. The re-circulating range hood is the ideal solution for homes that aren’t built to accommodate externally vented range hoods. Thanks to the always innovative and always expanding Northstar brand, retro ranges can now be vented and accessorized by a sleek retro-styled 30” re-circulating hood, available in any one of the 9 colors making up the Northstar palette, and retailing for $1,100.00.
To further accommodate the various styles and preferences of Northstar lovers, the classic Northstar range is now offering the low chrome option in all three range models. Opt for the full chrome trim package to emphasize the authentic retro range style. Or for a more subdued and monochromatic look, design your range with either partial color-matched trim or a full color-matched trim package; retails starting at $3,495.00. The complete Northstar appliance collection includes three models of refrigerators, 30” ranges available in gas, electric and dual fuel, externally vented and re-circulating range hoods, a microwave/convection oven/broiler, and a dishwasher panel All Northstar appliances are available in White, Bisque, Robin’s Egg Blue, Mint Green, Flamingo Pink, Candy Red, Textured Black and Buttercup Yellow as well as the option to choose a custom color for your Northstar appliances for a truly unique and personalized kitchen.
There is no reason to suffer through entertaining in scorching hot whether this summer. Have fun designing and customizing your own unique set of Northstar appliances and throw ultra ‘cool’ parties all summer long, while your friends and families admire the best accessory in attendance; your set of one-of-a-kind retro appliances. Elmira Stove Works has been manufacturing vintage-styled ranges since 1975, and offers a full line of circa-1850 appliances. The Elmira line of appliances is sold through dealers across North America. Elmira Stove Works is a privately owned company based in Elmira, Ontario, Canada For more information or the name of a dealer in your area visit ElmiraStoveWorks.com or call Elmira Stove Works at 800-295-8498.
Tuesday, May 27, 2008
Thursday, May 22, 2008
Elusive Morel Mushrooms are at their Peak
Wild about mushrooms and looking for a special ingredient to take an ordinary dish to the next level?
Intense earthy, smoky and nutty flavors characterize the taste of morel mushrooms. Just coming into season, the wild mushrooms are available fresh, hand-picked from the Pacific Northwest for overnight delivery from MarxFoods.com. Morels can add a very distinct flavor profile to almost any meal ranging from simple breakfast egg dishes to elegant multi-course dinners.
From the same family as truffles, morels are a delicacy packed with flavor and need little, if any, embellishment. They are also visually stunning and will add the “wow” factor to any dish.
“Morels alone can be the star of a meal,” said Justin Marx, CEO of MarxFoods.com. “One of my favorite ways to cook them is roasted whole with heirloom potatoes and onions. Seasonal items like this are available for such a short time, and they’re so flavorful, that they make a truly special wild ingredient that will stimulate any meal. I really look forward to this time of year.”
Morels from MarxFoods.com are #1 grade, meaning each mushroom is a whole, young specimen with white stems, and free of blemishes. They are pristine and beautiful.
Making appearances in famous restaurant cookbook’s, such as French Laundry’s recipe for scallops with morel and asparagus puree, to being a common ingredient in soups and sauces, wild morel mushrooms are extraordinary enough for special meals or celebrations, but are addictive, yet simple enough to incorporate into every day dishes.
Morels stand out with their unique coral or brain-like, honeycomb shaped caps and smooth stems. The entire fungus, including the stem, is edible and can be cooked whole. The mushrooms vary in size from one to four inches.
“Being that this is a wild plant, the yield can really fluctuate depending on several variables including growing cycles, temperature and rain. Therefore the availability and price can rise and fall throughout the season. Morels are a very special product and it’s worth it to keep an eye on prices and jump on any opportunity when they’re most widely available,” said Marx. “We expect prices to continue falling as availability increases.”
Although morels are traditionally used in French cooking, they have a wide range of applications. Perfect as a side dish roasted or combined with other vegetables or as an ingredient to top steak, poultry, seafood, or a variety of meats, the smoky and earthy flavor will completely change the profile of any meal. Morels are also an ideal ingredient in pasta, risotto, pizza, stuffing, stew, soup, stock, sauces or salad. They made an exotic appetizer and can be stuffed, wrapped in puff pastry, sautéed or fried.
Morel mushrooms will stay fresh for up to ten days if stored correctly, refrigerated in a paper bag. If not cooked fresh, the mushrooms can be dried, frozen, par sautéed in oil and frozen, or canned and will maintain their intense flavor for months to come.
Before cooking, soak or heat the mushrooms in a 140 degree Fahrenheit oven to ensure they’re completely rid of bugs. If bugs aren’t an issue, the whole mushroom can be gently cleaned by using a mushroom or un-used paint brush to remove dirt.
Morels grow abundantly in the few years following a forest fire and can grow in small batches year after year. Pacific Northwest morels can be blonde or grey in color depending on the specific habitat in which they are discovered.
Below is a winning recipe from the MarxFoods.com mushroom recipe contest. The recipe is simple, yet delicious and the morels really shine. To view all the recipe entries, visit our index.
Morels with Scallops and Asparagus
By Albert J. Casciero
8 large fresh Scallops
36 Morels (this number depends on their size)
(Dry morels, reconstituted in water could also be used)
12 Asparagus
1 tsp of minced Shallot,
6oz heavy cream
4oz of unsalted butter
Salt and pepper to taste
Brush clean the morels, and slice them length wise or leave whole depending on their size. Clean the asparagus and peel or snap the lower part. Dust the scallops lightly with flour.
Steam or boil the asparagus to an “al dente” consistency. You may wish to sauté them slightly in butter before serving.
On a sautéing pan, melt the butter, put in the shallot and sauté for about 1 min. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus).
Add the scallops and sauté about a minute on each side (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.
Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.
Wild morel mushrooms are currently in season along with fiddlehead ferns, ramps, Pacific Halibut, and wild Alaskan Salmon.
Individual consumers can purchase fresh morel mushrooms and other seasonal mountain-picked wild produce, online at www.MarxFoods.com.
Marx Foods.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, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheese, oils, grains, seeds, and eco-friendly palm leaf dinnerware. 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.
Intense earthy, smoky and nutty flavors characterize the taste of morel mushrooms. Just coming into season, the wild mushrooms are available fresh, hand-picked from the Pacific Northwest for overnight delivery from MarxFoods.com. Morels can add a very distinct flavor profile to almost any meal ranging from simple breakfast egg dishes to elegant multi-course dinners.
From the same family as truffles, morels are a delicacy packed with flavor and need little, if any, embellishment. They are also visually stunning and will add the “wow” factor to any dish.
“Morels alone can be the star of a meal,” said Justin Marx, CEO of MarxFoods.com. “One of my favorite ways to cook them is roasted whole with heirloom potatoes and onions. Seasonal items like this are available for such a short time, and they’re so flavorful, that they make a truly special wild ingredient that will stimulate any meal. I really look forward to this time of year.”
Morels from MarxFoods.com are #1 grade, meaning each mushroom is a whole, young specimen with white stems, and free of blemishes. They are pristine and beautiful.
Making appearances in famous restaurant cookbook’s, such as French Laundry’s recipe for scallops with morel and asparagus puree, to being a common ingredient in soups and sauces, wild morel mushrooms are extraordinary enough for special meals or celebrations, but are addictive, yet simple enough to incorporate into every day dishes.
Morels stand out with their unique coral or brain-like, honeycomb shaped caps and smooth stems. The entire fungus, including the stem, is edible and can be cooked whole. The mushrooms vary in size from one to four inches.
“Being that this is a wild plant, the yield can really fluctuate depending on several variables including growing cycles, temperature and rain. Therefore the availability and price can rise and fall throughout the season. Morels are a very special product and it’s worth it to keep an eye on prices and jump on any opportunity when they’re most widely available,” said Marx. “We expect prices to continue falling as availability increases.”
Although morels are traditionally used in French cooking, they have a wide range of applications. Perfect as a side dish roasted or combined with other vegetables or as an ingredient to top steak, poultry, seafood, or a variety of meats, the smoky and earthy flavor will completely change the profile of any meal. Morels are also an ideal ingredient in pasta, risotto, pizza, stuffing, stew, soup, stock, sauces or salad. They made an exotic appetizer and can be stuffed, wrapped in puff pastry, sautéed or fried.
Morel mushrooms will stay fresh for up to ten days if stored correctly, refrigerated in a paper bag. If not cooked fresh, the mushrooms can be dried, frozen, par sautéed in oil and frozen, or canned and will maintain their intense flavor for months to come.
Before cooking, soak or heat the mushrooms in a 140 degree Fahrenheit oven to ensure they’re completely rid of bugs. If bugs aren’t an issue, the whole mushroom can be gently cleaned by using a mushroom or un-used paint brush to remove dirt.
Morels grow abundantly in the few years following a forest fire and can grow in small batches year after year. Pacific Northwest morels can be blonde or grey in color depending on the specific habitat in which they are discovered.
Below is a winning recipe from the MarxFoods.com mushroom recipe contest. The recipe is simple, yet delicious and the morels really shine. To view all the recipe entries, visit our index.
Morels with Scallops and Asparagus
By Albert J. Casciero
8 large fresh Scallops
36 Morels (this number depends on their size)
(Dry morels, reconstituted in water could also be used)
12 Asparagus
1 tsp of minced Shallot,
6oz heavy cream
4oz of unsalted butter
Salt and pepper to taste
Brush clean the morels, and slice them length wise or leave whole depending on their size. Clean the asparagus and peel or snap the lower part. Dust the scallops lightly with flour.
Steam or boil the asparagus to an “al dente” consistency. You may wish to sauté them slightly in butter before serving.
On a sautéing pan, melt the butter, put in the shallot and sauté for about 1 min. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus).
Add the scallops and sauté about a minute on each side (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.
Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.
Wild morel mushrooms are currently in season along with fiddlehead ferns, ramps, Pacific Halibut, and wild Alaskan Salmon.
Individual consumers can purchase fresh morel mushrooms and other seasonal mountain-picked wild produce, online at www.MarxFoods.com.
Marx Foods.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, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheese, oils, grains, seeds, and eco-friendly palm leaf dinnerware. 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.
A Jewelry Trunk Show not to Miss!
May 28th, Tulips on Erie is bringing in an incredibly talented new designer for a special jewelry trunk show, local-based
designer Arlene Aranzamendez. Her premier trunk show on Wednesday, May 28th, from 5-8pm, will consist of her brand new Allure Collection, as well as pieces from previous Chakras Collections.
To check out her website in preparation for attending the trunk show, visit www.acollectionjewelry.com. Small bites, wine and punch will be served. Hosted by Mina Matthews and Tuba Muftuoglu. RSVP to: arlene@aranzamendez.com
designer Arlene Aranzamendez. Her premier trunk show on Wednesday, May 28th, from 5-8pm, will consist of her brand new Allure Collection, as well as pieces from previous Chakras Collections.
To check out her website in preparation for attending the trunk show, visit www.acollectionjewelry.com. Small bites, wine and punch will be served. Hosted by Mina Matthews and Tuba Muftuoglu. RSVP to: arlene@aranzamendez.com
Wednesday, May 21, 2008
Milky Way ® Station Wagonat the 30th Annual Taste of Cincinnati
MILKY WAY® – the candy that offers comfort in every bite – is taking its 85th Anniversary celebration on the road, visiting festivals and fairs across America. Cincinnati residents can catch the MILKY WAY® station wagon and trailer during Memorial Day weekend at the 30th Annual Taste of Cincinnati.
The MILKY WAY® Road Trip features:
Retro-style MILKY WAY® station wagon and trailer
Country Karaoke on the MILKY WAY® stage
Family photos with the MILKY WAY® wagon (printed on site)
Official standee of MILKY WAY® NASCAR driver Kyle Busch for fan photos
MILKY WAY® product samples and giveaways
WHEN: Saturday, May 24 – Monday, May 26 2008
10 a.m. - 6 p.m. EST
WHERE: 30th Annual Taste of Cincinnati
Fountain Square (Fifth Street between Vine and Walnut Streets)
Downtown Cincinnati
The MILKY WAY® Road Trip features:
Retro-style MILKY WAY® station wagon and trailer
Country Karaoke on the MILKY WAY® stage
Family photos with the MILKY WAY® wagon (printed on site)
Official standee of MILKY WAY® NASCAR driver Kyle Busch for fan photos
MILKY WAY® product samples and giveaways
WHEN: Saturday, May 24 – Monday, May 26 2008
10 a.m. - 6 p.m. EST
WHERE: 30th Annual Taste of Cincinnati
Fountain Square (Fifth Street between Vine and Walnut Streets)
Downtown Cincinnati
B.R. Cohn Winery Announces Winemaker Dinner and Tasting at The Party Source
B.R. Cohn Winery is pleased to announce the upcoming winemaker dinner and wine and olive oil tasting at The Party Source, a one stop destination for over 20,000 product selections to service nearly any conceivable party or event plan. Building on the winery’s commitment to providing a fun-loving, relaxed tasting experience, the dinner will feature several of B.R. Cohn’s quality wines as well as their gourmet vinegars and olive oils.
The in-store tasting will feature the following BR Cohn Wines, olive oils and vinegars:
Pinot Noir
Chardonnay
Syr/Cab
Olive Hill Cab
California Extra Virgin Olive Oil
Champagne Vinegar
Balsamic and Herb Dipping Oil
The soils of Olive Hill Vineyards at BR Cohn are warmed by underground natural hot springs and gentle ocean breezes which create a unique microclimate resulting in the ideal growing conditions for ultra-premium Cabernet Sauvignon as well as Merlot, Pinot Noir, SyrCab, Petite Sirah, Zinfandel, Cabernet Port, Chardonnay and Sauvignon Blanc. These award-winning wines have placed B.R. Cohn among the leaders of great California wine producers.
WHEN: Friday, June 6, 2008
6:00 p.m. (dinner)
$55 (Includes a $12.00 Party Source gift card)
Saturday, June 7, 2008
2 p.m. – 4 p.m. (tasting)
$20 (Includes a $12.00 Party Source gift card)
WHERE: The Party Source
95 Riviera Drive
Bellevue KY 41073
(859) 291-4007
ABOUT
BR COHN
WINERY: B.R. Cohn is a family-owned and run Sonoma winery that prides itself on producing consistently excellent, elegantly crafted, well-balanced award-winning wines. Founded by Bruce Cohn in 1984 in the heart of Sonoma Valley, BR Cohn Winery is renowned for producing balanced, elegant wines that maintain a standard of excellence from year to year. Cohn purchased the property in 1974 and named it Olive Hill Vineyards, after the rare French Picholine olive trees that surround the property.
The in-store tasting will feature the following BR Cohn Wines, olive oils and vinegars:
Pinot Noir
Chardonnay
Syr/Cab
Olive Hill Cab
California Extra Virgin Olive Oil
Champagne Vinegar
Balsamic and Herb Dipping Oil
The soils of Olive Hill Vineyards at BR Cohn are warmed by underground natural hot springs and gentle ocean breezes which create a unique microclimate resulting in the ideal growing conditions for ultra-premium Cabernet Sauvignon as well as Merlot, Pinot Noir, SyrCab, Petite Sirah, Zinfandel, Cabernet Port, Chardonnay and Sauvignon Blanc. These award-winning wines have placed B.R. Cohn among the leaders of great California wine producers.
WHEN: Friday, June 6, 2008
6:00 p.m. (dinner)
$55 (Includes a $12.00 Party Source gift card)
Saturday, June 7, 2008
2 p.m. – 4 p.m. (tasting)
$20 (Includes a $12.00 Party Source gift card)
WHERE: The Party Source
95 Riviera Drive
Bellevue KY 41073
(859) 291-4007
ABOUT
BR COHN
WINERY: B.R. Cohn is a family-owned and run Sonoma winery that prides itself on producing consistently excellent, elegantly crafted, well-balanced award-winning wines. Founded by Bruce Cohn in 1984 in the heart of Sonoma Valley, BR Cohn Winery is renowned for producing balanced, elegant wines that maintain a standard of excellence from year to year. Cohn purchased the property in 1974 and named it Olive Hill Vineyards, after the rare French Picholine olive trees that surround the property.
Park Place on Main Celebrates Summer Throughout the Week
Park Place on Main is welcoming the arrival of the hottest season of the year with a celebration. Every Tuesday through Saturday, chef Jay Denham and his team are offering their guests specials on food and drinks! The celebration begins Tuesday, May 27 and lasts through the summer.
Start your week with real savings as chef Denham is offering a three-course meal for only $30! Guests can choose from anything on the menu including the salads, appetizers, entrées, or desserts. Have each course paired with wine for an additional $10.
Come check out the bar plates and new ball park menu. Chef Denham will be sending out complimentary samples from 5 to 7 p.m. on Wednesdays for bar guests. This is in addition to Whiskey Wednesdays which means all bourbon flights are $5 off.
Bring the entire household and sit down to a Farmers Market Family-Style Meat and 3 Dinner on Thursdays. The cost is $20 per person and includes a choice of an entrée and three family-style sides for the table. Additional sides are available a la carte. Enjoy your family’s company while dining on the freshest produce brought in by local farmers.
Celebrate the weekend with a boutique wine or upscale spirit without the fashionable expense. On Fridays, Park Place on Main will offer special bottles of boutique wine by the glass at a fraction of the cost. They will do the same on Saturdays with spirits. For example, guests might be served a glass of Silver Oak, Schramsberg "J Schram" Sparkling or Walter Hansel Chardonnay on Friday. Saturday’s selection could include any of Park Place’s cocktails made with liquor such as Herradurra Tequila, Woodford Bourbon or Cruzan Blackstrap Rum. Stop by to see which delight will be offered each week.
Park Place on Main is located at 401 East Main Street. Hours of operation are Tuesday through Saturday 5 to 10 p.m. Private parties can be arranged for special hours. To make reservations, call (502) 515-0172. For more information on Park Place on Main visit www.diningonmain.com.
Start your week with real savings as chef Denham is offering a three-course meal for only $30! Guests can choose from anything on the menu including the salads, appetizers, entrées, or desserts. Have each course paired with wine for an additional $10.
Come check out the bar plates and new ball park menu. Chef Denham will be sending out complimentary samples from 5 to 7 p.m. on Wednesdays for bar guests. This is in addition to Whiskey Wednesdays which means all bourbon flights are $5 off.
Bring the entire household and sit down to a Farmers Market Family-Style Meat and 3 Dinner on Thursdays. The cost is $20 per person and includes a choice of an entrée and three family-style sides for the table. Additional sides are available a la carte. Enjoy your family’s company while dining on the freshest produce brought in by local farmers.
Celebrate the weekend with a boutique wine or upscale spirit without the fashionable expense. On Fridays, Park Place on Main will offer special bottles of boutique wine by the glass at a fraction of the cost. They will do the same on Saturdays with spirits. For example, guests might be served a glass of Silver Oak, Schramsberg "J Schram" Sparkling or Walter Hansel Chardonnay on Friday. Saturday’s selection could include any of Park Place’s cocktails made with liquor such as Herradurra Tequila, Woodford Bourbon or Cruzan Blackstrap Rum. Stop by to see which delight will be offered each week.
Park Place on Main is located at 401 East Main Street. Hours of operation are Tuesday through Saturday 5 to 10 p.m. Private parties can be arranged for special hours. To make reservations, call (502) 515-0172. For more information on Park Place on Main visit www.diningonmain.com.
Tuesday, May 20, 2008
Gelato Still A Well-Kept Secret in the U.S.
Italians have indulged in the rich, intense taste of gelato for centuries, yet one in two Americans haven't even heard of the creamy frozen dessert, according to a new poll of 1,000 adults nationwide.
Gelato Master Wants to Turn on Americans to Gelato
It's that lack of awareness that brought "Gelato Amante” (Gelato Lover) Marco Casol to the United States in 2002. In many ways, Marco is the soft-spoken embodiment of the romance and charm that are quintessential Italy. He is a native of the region in Northern Italy where gelato was first invented, and his family has owned and operated gelato shops throughout Europe for over 100 years. It's his dream to introduce Americans to the fresh taste and artisanal quality of gelato, and to spark in them a love affair with it that will ignite a passion equal to his own.
"I was basically born in a gelato pan,” said Marco, Gelato Master, president and CEO of PreGel AMERICA, the specialty dessert ingredient company that conducted the recent survey. "My earliest memories are of the scents of vanilla, lemon and coffee in my family's gelato shop, and of the smiles their tastes would bring to our customers each day.”
Like Marco, Americans understand passion. More than three-quarters of those surveyed said they believe eating certain foods can elicit strong emotions. In fact, nearly one in five equated eating gelato with kissing a beautiful woman or handsome man. With beliefs like these, Marco's passion could be contagious.
"Eating gelato is like taking a delicious little Italian vacation without ever leaving home,” Marco said. "All it takes is one taste and experience to make someone fall in love with gelato and come back for it over and over again.”
Most Have Never Tasted Gelato
In recent years, gelato has been named by some as a hot trend in the United States, particularly along the East and West coasts. But despite the fact that shops offering this little taste of Italy are popping up on more and more American street corners, fewer than one in three people surveyed have actually tried it.
Of those polled who have heard of gelato, nearly half don't know the difference between gelato and other frozen desserts. What's more, two-thirds don't know it's made with natural ingredients from all around the world. An equal number of survey respondents are unaware it is lower in fat, and more than three-quarters are unaware it is lower in calories than other frozen desserts.
In fact, while most Americans choose to eat it as a snack, many Italians eat gelato in place of lunch or dinner in addition to as an afternoon or evening treat – which, admittedly, is equally due to the social experience as it is to gelato's nutritional value.
"In Italy, eating gelato is as much about the pleasure of the company you're in and where you are as it is about enjoying its delicious taste,” said Marco.
We Crave Social Experience as Much as Taste
American survey respondents – particularly 18- to 24-year-olds and those with children – agree. Of those who eat frozen yogurt, ice cream or gelato, two in three young adults and seven in 10 of those who have at least one child at home said they'd prefer to enjoy it at a shop where they could be with friends and family and have fun.
When asked which flavor they would choose if they could only eat one kind of frozen yogurt, ice cream or gelato for the next month, nearly two-thirds still stuck to the old favorites – chocolate, strawberry, and vanilla – in that order.
Seven in 10 survey respondents who've had the chance to find their favorite gelato flavor said they've done it in the United States. An equal number of those who haven't yet savored its unique, creamy taste said they'd be most likely to do so by sampling it at a local shop.
And if the American palate's affinity for Italian wine, food and specialty coffee is any indication, it might not be long before more people enjoy their first taste and gelato becomes a staple of U.S. culinary culture.
About PreGel AMERICA
PreGel AMERICA is the U.S. division of PreGel S.p.a., a global ingredient company headquartered in Reggio Emilio, Italy. PreGel develops, manufactures and distributes all-natural ingredients, toppings and fillings of the highest quality from Italy, including flavors, powders and pastes used in gelato, frozen yogurt, sorbetto and other frozen desserts. Based in North Carolina since 2002, PreGel directly sells to restaurants, gelato cafes, coffee shops, frozen yogurt shops, bakeries, pizzerias, hotels, resorts, grocery stores and universities, as well as a few distributors in the United States. The company headquarters is in Concord, N.C., just northeast of Charlotte. For more information, visit www.pregelamericacom.
# # #
The gelato survey was commissioned by PreGel AMERICA and conducted online by Synovate eNation. The sample of 1,000 adults ages 18+ has a margin of error of + 3 percentage points at a 95 percent confidence level.
Gelato Master Wants to Turn on Americans to Gelato
It's that lack of awareness that brought "Gelato Amante” (Gelato Lover) Marco Casol to the United States in 2002. In many ways, Marco is the soft-spoken embodiment of the romance and charm that are quintessential Italy. He is a native of the region in Northern Italy where gelato was first invented, and his family has owned and operated gelato shops throughout Europe for over 100 years. It's his dream to introduce Americans to the fresh taste and artisanal quality of gelato, and to spark in them a love affair with it that will ignite a passion equal to his own.
"I was basically born in a gelato pan,” said Marco, Gelato Master, president and CEO of PreGel AMERICA, the specialty dessert ingredient company that conducted the recent survey. "My earliest memories are of the scents of vanilla, lemon and coffee in my family's gelato shop, and of the smiles their tastes would bring to our customers each day.”
Like Marco, Americans understand passion. More than three-quarters of those surveyed said they believe eating certain foods can elicit strong emotions. In fact, nearly one in five equated eating gelato with kissing a beautiful woman or handsome man. With beliefs like these, Marco's passion could be contagious.
"Eating gelato is like taking a delicious little Italian vacation without ever leaving home,” Marco said. "All it takes is one taste and experience to make someone fall in love with gelato and come back for it over and over again.”
Most Have Never Tasted Gelato
In recent years, gelato has been named by some as a hot trend in the United States, particularly along the East and West coasts. But despite the fact that shops offering this little taste of Italy are popping up on more and more American street corners, fewer than one in three people surveyed have actually tried it.
Of those polled who have heard of gelato, nearly half don't know the difference between gelato and other frozen desserts. What's more, two-thirds don't know it's made with natural ingredients from all around the world. An equal number of survey respondents are unaware it is lower in fat, and more than three-quarters are unaware it is lower in calories than other frozen desserts.
In fact, while most Americans choose to eat it as a snack, many Italians eat gelato in place of lunch or dinner in addition to as an afternoon or evening treat – which, admittedly, is equally due to the social experience as it is to gelato's nutritional value.
"In Italy, eating gelato is as much about the pleasure of the company you're in and where you are as it is about enjoying its delicious taste,” said Marco.
We Crave Social Experience as Much as Taste
American survey respondents – particularly 18- to 24-year-olds and those with children – agree. Of those who eat frozen yogurt, ice cream or gelato, two in three young adults and seven in 10 of those who have at least one child at home said they'd prefer to enjoy it at a shop where they could be with friends and family and have fun.
When asked which flavor they would choose if they could only eat one kind of frozen yogurt, ice cream or gelato for the next month, nearly two-thirds still stuck to the old favorites – chocolate, strawberry, and vanilla – in that order.
Seven in 10 survey respondents who've had the chance to find their favorite gelato flavor said they've done it in the United States. An equal number of those who haven't yet savored its unique, creamy taste said they'd be most likely to do so by sampling it at a local shop.
And if the American palate's affinity for Italian wine, food and specialty coffee is any indication, it might not be long before more people enjoy their first taste and gelato becomes a staple of U.S. culinary culture.
About PreGel AMERICA
PreGel AMERICA is the U.S. division of PreGel S.p.a., a global ingredient company headquartered in Reggio Emilio, Italy. PreGel develops, manufactures and distributes all-natural ingredients, toppings and fillings of the highest quality from Italy, including flavors, powders and pastes used in gelato, frozen yogurt, sorbetto and other frozen desserts. Based in North Carolina since 2002, PreGel directly sells to restaurants, gelato cafes, coffee shops, frozen yogurt shops, bakeries, pizzerias, hotels, resorts, grocery stores and universities, as well as a few distributors in the United States. The company headquarters is in Concord, N.C., just northeast of Charlotte. For more information, visit www.pregelamericacom.
# # #
The gelato survey was commissioned by PreGel AMERICA and conducted online by Synovate eNation. The sample of 1,000 adults ages 18+ has a margin of error of + 3 percentage points at a 95 percent confidence level.
Perfect Pizza for Picky Eaters
Everyone loves pizza, but few people can agree on the
same toppings. Finding a way to satisfy several individuals with one pizza
used to be a challenge. Now every picky pizza eater can have their own
personalized slice with the Original Perfect Pizza Pan, currently selling through
QVC.
The Original Perfect Pizza Pan produces made-to-order slices every time. This
practical product features a segmented, carbon-steel baking pan, which
enables users to make completely customized slices on one pizza.
Prior to baking, users simply trace the provided cutting grid to segment the
pizza slices. Each slice can then be completely customized with individual
toppings. Adding panache to a pizza party was never so easy! Children and
adults can enjoy making their own special slices with the Original Perfect
Pizza Pan.
Pizzas made with this product bake to perfection. The pan cooks each slice
evenly, producing a crisp and tasty crust. The pre-cut slices are easy-to-
remove and the cheese stays in place. When the baking fun is over, users
needn't worry about messy clean-up. The product's non-stick pan makes for
effortless cleaning.
This handy pan caters to a number of other baking needs. It can be used to
make stuffed pizza, double-layered pizza, calzones and pizza pockets, fruit
turnovers, pies and breakfast pockets. The segmented tray also functions as
a convenient way to separate and serve appetizers and hors d'oeuvres.
Available in 12-inch and 16-inch diameters, this product can accommodate
individual or family needs. The Original Perfect Pizza Pan is produced by
Xtraordinary Home Products. The product is selling through QVC, at Home
Outfitters, Amazon.com, Brylane Home, Kmart, local grocery stores and the
Lillian Vernon catalog. The 12-inch size retails for $7.99, while the 16-inch
size retails for $9.99
Celebrity chef Joe Ciminera of "Taste this TV!" is getting in on the pizza pan
fun. He offers pizza recipes for use with the Original Perfect Pizza Pan on the
product's official website, www.perfectpizzapan.com.
This ingenious device was created by Frank Vescio, a former client turned
employee of Davison, the new product development firm that designed the
pan. Other products designed by Davison have sold in stores across the
United States—in Target, Bed Bath & Beyond, Wal-Mart, Home Depot, CVS,
Sears, Kmart, Lillian Vernon, FAO Schwarz, JCPenney, Cabela's and QVC. In
2006, Davison received two Industrial Design Excellence awards from the
Industrial Designers Society of America and BusinessWeek magazine. For more
information, please visit www.davison.com.
same toppings. Finding a way to satisfy several individuals with one pizza
used to be a challenge. Now every picky pizza eater can have their own
personalized slice with the Original Perfect Pizza Pan, currently selling through
QVC.
The Original Perfect Pizza Pan produces made-to-order slices every time. This
practical product features a segmented, carbon-steel baking pan, which
enables users to make completely customized slices on one pizza.
Prior to baking, users simply trace the provided cutting grid to segment the
pizza slices. Each slice can then be completely customized with individual
toppings. Adding panache to a pizza party was never so easy! Children and
adults can enjoy making their own special slices with the Original Perfect
Pizza Pan.
Pizzas made with this product bake to perfection. The pan cooks each slice
evenly, producing a crisp and tasty crust. The pre-cut slices are easy-to-
remove and the cheese stays in place. When the baking fun is over, users
needn't worry about messy clean-up. The product's non-stick pan makes for
effortless cleaning.
This handy pan caters to a number of other baking needs. It can be used to
make stuffed pizza, double-layered pizza, calzones and pizza pockets, fruit
turnovers, pies and breakfast pockets. The segmented tray also functions as
a convenient way to separate and serve appetizers and hors d'oeuvres.
Available in 12-inch and 16-inch diameters, this product can accommodate
individual or family needs. The Original Perfect Pizza Pan is produced by
Xtraordinary Home Products. The product is selling through QVC, at Home
Outfitters, Amazon.com, Brylane Home, Kmart, local grocery stores and the
Lillian Vernon catalog. The 12-inch size retails for $7.99, while the 16-inch
size retails for $9.99
Celebrity chef Joe Ciminera of "Taste this TV!" is getting in on the pizza pan
fun. He offers pizza recipes for use with the Original Perfect Pizza Pan on the
product's official website, www.perfectpizzapan.com.
This ingenious device was created by Frank Vescio, a former client turned
employee of Davison, the new product development firm that designed the
pan. Other products designed by Davison have sold in stores across the
United States—in Target, Bed Bath & Beyond, Wal-Mart, Home Depot, CVS,
Sears, Kmart, Lillian Vernon, FAO Schwarz, JCPenney, Cabela's and QVC. In
2006, Davison received two Industrial Design Excellence awards from the
Industrial Designers Society of America and BusinessWeek magazine. For more
information, please visit www.davison.com.
VE2 Energy Gum
Created by an emergency room doctor, VE2 Energy Gum makes its debut today among a crowd of 15,000 confectionary and snack professionals gathered in Chicago for the industry's annual North American trade show, the All Candy Expo, running from May 20 - May 22.
"As an ER doc, I work crazy hours yet have to stay sharp, so I can appreciate the need for a quick boost," said VE2 co-founder, Andres Sasson, M.D. "Two years ago, a friend and I decided to develop something more convenient and less expensive than energy drinks. I wanted something that fit in my lab coat pocket, didn't need to be refrigerated and didn't make me need to find a bathroom 10 minutes later." A rigorous research and development process yielded VE2 Energy Gum.
Because caffeine is absorbed rapidly through your oral membranes, VE2 delivers energy more rapidly than energy drinks, which are eventually absorbed only after passing through the stomach. And VE2 is also crammed with energy-sustaining ingredients like vitamins B6 and B12, niacin, ginseng and guarana, giving you increased alertness and endurance without the "crash" of other energy products.
Two pieces of gum are roughly equal to one 8-oz. energy drink or one cup of coffee. With a suggested retail price of $1.69 for a 10-piece package, a pack of VE2 Energy Gum costs less than a single energy drink, yet that one pack has the equivalent of 5 energy drinks in it. Plus, VE2 is great-tasting, sugarless and gives you minty fresh breath.
"We also want to be green," adds co-founder John Katsoulis, MBA, referring to VE2's environmental consciousness. "Conventional gum packaging generates lots of trash, but our innovative packaging does away with the paper sleeve and therefore saves trees." This revolutionary package demonstrates how VE2 Laboratories thinks outside the box.
This innovative gum is so good, it is expected to be a trendsetter that explodes its category. VE2 Energy Gum is the perfect pick-me-up when you're partying late, working hard or playing sports – or any time you need a boost. Throw some in your pocket, purse, glove compartment or desk – so you're always sharp when you need to be.
Do you VE2? Find out more information at www.ve2energy.com.
"As an ER doc, I work crazy hours yet have to stay sharp, so I can appreciate the need for a quick boost," said VE2 co-founder, Andres Sasson, M.D. "Two years ago, a friend and I decided to develop something more convenient and less expensive than energy drinks. I wanted something that fit in my lab coat pocket, didn't need to be refrigerated and didn't make me need to find a bathroom 10 minutes later." A rigorous research and development process yielded VE2 Energy Gum.
Because caffeine is absorbed rapidly through your oral membranes, VE2 delivers energy more rapidly than energy drinks, which are eventually absorbed only after passing through the stomach. And VE2 is also crammed with energy-sustaining ingredients like vitamins B6 and B12, niacin, ginseng and guarana, giving you increased alertness and endurance without the "crash" of other energy products.
Two pieces of gum are roughly equal to one 8-oz. energy drink or one cup of coffee. With a suggested retail price of $1.69 for a 10-piece package, a pack of VE2 Energy Gum costs less than a single energy drink, yet that one pack has the equivalent of 5 energy drinks in it. Plus, VE2 is great-tasting, sugarless and gives you minty fresh breath.
"We also want to be green," adds co-founder John Katsoulis, MBA, referring to VE2's environmental consciousness. "Conventional gum packaging generates lots of trash, but our innovative packaging does away with the paper sleeve and therefore saves trees." This revolutionary package demonstrates how VE2 Laboratories thinks outside the box.
This innovative gum is so good, it is expected to be a trendsetter that explodes its category. VE2 Energy Gum is the perfect pick-me-up when you're partying late, working hard or playing sports – or any time you need a boost. Throw some in your pocket, purse, glove compartment or desk – so you're always sharp when you need to be.
Do you VE2? Find out more information at www.ve2energy.com.
Monday, May 19, 2008
The ADD Diet Battle Plan
Prescription drugs have long been the main weapon for children – and increasingly adults – when battling Attention Deficit Disorder (ADD). Side effects for various medications can range from anxiety or nervousness to insomnia. “Before settling for the quick fix of pills, there are natural approaches that should be considered,” contends nutritional expert David Sandoval, author of “The Green Foods Bible.”
The causes of ADD, which is a recurrent pattern of behavior characterized by short attention spans, impulsivity and may include hyperactivity, are hot topics for debate and speculation as to whether it is environmental or genetic.
Years of research and studying, consulting with the world’s premiere authorities in holistic medicines and promoting raw food nutrition led Sandoval to create the “Plant-Based Nutrition Program,” which he believes can potentially help ADD sufferers (and/or their parents). He says there is most definitely a relationship between diet and disease, “Everything the human body needs to live a long, disease-free life has been provided by the Earth.”
Sandoval wants the public to consider three possible food-related ADD risk factors; starting with high sugar consumption, “Destructive, aggressive and restless behavior has been found to significantly correlate with the amount of sucrose consumed.” While it may prove difficult at first, his initial recommendation is to eliminate all refined sugars and food allergens from the diet. Additionally, limiting the consumption of processed foods and additives – like food colorings and artificial flavoring – needs to be considered.
“In many cases, identifying and eliminating clear causative diet factors will often bring about dramatic improvements within the first few weeks,” exposes Sandoval. He adds that improvements will be more subtle and not as great if food reactions are not the cause of ADD.
According to Sandoval, CEO of Purium, the ADD sufferers who see the faster results easily maintain the lifestyle change because they feel so much better, “Initially it’s going to take some discipline, but switching to whole, unprocessed and, preferably, organic meals will cleanse the body and help in re-harnessing the power of your own mind.”
This is crucial when taking into account that nutrient deficiency could be another risk for American children suffering from ADD, continues Sandoval, “Decreased attentiveness is commonly associated with a lack of iron.” Poor nutrition may be most harmful in the early development stages of life so he believes parents should feed their kids organic produce, “It has the maximum nutrient density and a minimal amount of pesticides and other harmful chemicals.”
The body’s storage of heavy metals - particularly the toxic metal lead - has also been linked by studies to childhood learning disabilities. Sandoval recommends screening children for heavy metal poisoning using hair mineral analysis and EDTA challenge rather than blood tests to properly assess the long term affects on the brain.
Sandoval offers insight on chelating the heavy metals from the body, “Increase consumption of foods high in sulfur such as garlic, onions and eggs; provided your child is not allergic to them.” Additionally, he prescribes Chlorella and C from Nature, which contains naturally occurring Vitamin C. Sandoval says both are also helpful in combating heavy metal poisoning.
To Sandoval, the option to take a holistic route needs to be seriously weighed before resorting to pills that offer a hefty price tag and a litany of side effects, “There is no safer approach to getting well than nature’s approach.” That’s why he offers an ADD Battle Plan – and others including Lupus, Diabetes and Weight Loss Battle Plans – on his website www.mypurium.com
The causes of ADD, which is a recurrent pattern of behavior characterized by short attention spans, impulsivity and may include hyperactivity, are hot topics for debate and speculation as to whether it is environmental or genetic.
Years of research and studying, consulting with the world’s premiere authorities in holistic medicines and promoting raw food nutrition led Sandoval to create the “Plant-Based Nutrition Program,” which he believes can potentially help ADD sufferers (and/or their parents). He says there is most definitely a relationship between diet and disease, “Everything the human body needs to live a long, disease-free life has been provided by the Earth.”
Sandoval wants the public to consider three possible food-related ADD risk factors; starting with high sugar consumption, “Destructive, aggressive and restless behavior has been found to significantly correlate with the amount of sucrose consumed.” While it may prove difficult at first, his initial recommendation is to eliminate all refined sugars and food allergens from the diet. Additionally, limiting the consumption of processed foods and additives – like food colorings and artificial flavoring – needs to be considered.
“In many cases, identifying and eliminating clear causative diet factors will often bring about dramatic improvements within the first few weeks,” exposes Sandoval. He adds that improvements will be more subtle and not as great if food reactions are not the cause of ADD.
According to Sandoval, CEO of Purium, the ADD sufferers who see the faster results easily maintain the lifestyle change because they feel so much better, “Initially it’s going to take some discipline, but switching to whole, unprocessed and, preferably, organic meals will cleanse the body and help in re-harnessing the power of your own mind.”
This is crucial when taking into account that nutrient deficiency could be another risk for American children suffering from ADD, continues Sandoval, “Decreased attentiveness is commonly associated with a lack of iron.” Poor nutrition may be most harmful in the early development stages of life so he believes parents should feed their kids organic produce, “It has the maximum nutrient density and a minimal amount of pesticides and other harmful chemicals.”
The body’s storage of heavy metals - particularly the toxic metal lead - has also been linked by studies to childhood learning disabilities. Sandoval recommends screening children for heavy metal poisoning using hair mineral analysis and EDTA challenge rather than blood tests to properly assess the long term affects on the brain.
Sandoval offers insight on chelating the heavy metals from the body, “Increase consumption of foods high in sulfur such as garlic, onions and eggs; provided your child is not allergic to them.” Additionally, he prescribes Chlorella and C from Nature, which contains naturally occurring Vitamin C. Sandoval says both are also helpful in combating heavy metal poisoning.
To Sandoval, the option to take a holistic route needs to be seriously weighed before resorting to pills that offer a hefty price tag and a litany of side effects, “There is no safer approach to getting well than nature’s approach.” That’s why he offers an ADD Battle Plan – and others including Lupus, Diabetes and Weight Loss Battle Plans – on his website www.mypurium.com
Specialty Gourmet Coffee Goes Organic!
As the world continues in its quest to be earth friendly, Explorer’s Bounty announces that Nigel, the brave adventurer and his beloved companion, Mortimer have been successful in their journeys throughout the land to discover the finest premium organic coffees. Relying on Mother Earth to reveal her natural bounty, the duo has discovered the richest coffee beans resulting in a dynamic new organic coffee offering.
The National Coffee Association’s National Coffee Drinking Trends market research survey showed that “82 percent of American adults overall drink coffee,” and that those who drink coffee weekly is increasingly on the rise. The survey further revealed that “the average coffee consumption in the United States is 3.1 cups of coffee per day.”
Culled from some of the hardest-to-reach locations, Explorer’s Bounty premium coffees are available in ground and whole bean varieties and are USDA certified organic. Discerning coffee drinkers will savor such choices as Expedition El Dorado from Colombia, Expedition Blue Nile from Ethiopia, Expedition Inca from Peru, Expedition Silk Road and Expedition Adventure from Sumatra, and Expedition Grano de Oro from Costa Rica. All varietals are single-origin which ensures their consistent profile and taste. The company also employs fair trade practices by partnering with non-profit organizations throughout the world in an effort to promote a higher quality of life and sustain the earth’s resources.
Wherever their adventures take them and regardless of whether they favor dark, medium or light blends, coffee lovers will love the rich, deep flavor of Explorer’s Bounty premium organic coffee. These exotic java’s are sold at local natural food and grocery stores, or they can be purchased online through the Explorer’s Bounty store.
Retailers who would like to learn more about the earth-friendly, organic coffee products that Explorer’s Bounty offers can do so online at http://www.explorersbounty.com. Interested media are encouraged to arrange a personal interview with Explorer’s Bounty by calling (512) 514-6045.
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. Committed to local and global community well-being, Explorer’s Bounty has donated to marine wildlife charities in the U.S., has partnered with a Costa Rican plantation gone organic and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
The National Coffee Association’s National Coffee Drinking Trends market research survey showed that “82 percent of American adults overall drink coffee,” and that those who drink coffee weekly is increasingly on the rise. The survey further revealed that “the average coffee consumption in the United States is 3.1 cups of coffee per day.”
Culled from some of the hardest-to-reach locations, Explorer’s Bounty premium coffees are available in ground and whole bean varieties and are USDA certified organic. Discerning coffee drinkers will savor such choices as Expedition El Dorado from Colombia, Expedition Blue Nile from Ethiopia, Expedition Inca from Peru, Expedition Silk Road and Expedition Adventure from Sumatra, and Expedition Grano de Oro from Costa Rica. All varietals are single-origin which ensures their consistent profile and taste. The company also employs fair trade practices by partnering with non-profit organizations throughout the world in an effort to promote a higher quality of life and sustain the earth’s resources.
Wherever their adventures take them and regardless of whether they favor dark, medium or light blends, coffee lovers will love the rich, deep flavor of Explorer’s Bounty premium organic coffee. These exotic java’s are sold at local natural food and grocery stores, or they can be purchased online through the Explorer’s Bounty store.
Retailers who would like to learn more about the earth-friendly, organic coffee products that Explorer’s Bounty offers can do so online at http://www.explorersbounty.com. Interested media are encouraged to arrange a personal interview with Explorer’s Bounty by calling (512) 514-6045.
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. Committed to local and global community well-being, Explorer’s Bounty has donated to marine wildlife charities in the U.S., has partnered with a Costa Rican plantation gone organic and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
Add Tropical Flavors with New Organic Chutney
Looking to add some authentic tropical flavor to your favorite dishes?
How about trying new Edward & Sons’ Native Forest Organic Chutneys?
These versatile Sri Lankan condiments are crafted from freshly picked, USDA-certified organic fruits, herbs and spices.
Originating on the Indian subcontinent and introduced to Europe and the world over three hundred years ago, chutney has become an important component of cuisines from India to England, and from Africa to the Caribbean. Chutney is great as a dip with crackers, but it is also a completely unique condiment to enliven rice, curries and numerous other dishes.
Fruity, tangy and slightly spicy, each Native Forest Organic Chutney features its own delicious blend of complex, exotic flavors:
Organic Pineapple Chutney
Organic Papaya Chutney
Organic Mango Passion Chutney
Organic Hot Mango Chutney
Native Forest Organic Chutneys are sold in 10 oz jars with an SRP of $3.99 and are available nationally in both mainstream and natural food stores.
How about trying new Edward & Sons’ Native Forest Organic Chutneys?
These versatile Sri Lankan condiments are crafted from freshly picked, USDA-certified organic fruits, herbs and spices.
Originating on the Indian subcontinent and introduced to Europe and the world over three hundred years ago, chutney has become an important component of cuisines from India to England, and from Africa to the Caribbean. Chutney is great as a dip with crackers, but it is also a completely unique condiment to enliven rice, curries and numerous other dishes.
Fruity, tangy and slightly spicy, each Native Forest Organic Chutney features its own delicious blend of complex, exotic flavors:
Organic Pineapple Chutney
Organic Papaya Chutney
Organic Mango Passion Chutney
Organic Hot Mango Chutney
Native Forest Organic Chutneys are sold in 10 oz jars with an SRP of $3.99 and are available nationally in both mainstream and natural food stores.
Thursday, May 15, 2008
Vegetarian Alernatives for Summer Grilling
Guess who’s coming to your summer BBQ this year? Over five million vegetarians, that’s who! According to a Zogby poll commissioned by the Vegetarian Resource Group, over 2.5% of North Americans (about 5 million people) now classify themselves as “true vegetarians."
How about a look into some vegetarian alternatives for this year’s grilling season? If you’re interested, please keep in mind Tofurky Franks, Sausages and SuperBurgers.
Tofurky recently introduced their “Foot Long” Veggie Dog - the longest vegetarian hot dog available – measuring up just under 11 inches and weighing in at a full 3.5 ounces. With a firm, meaty texture and rich poultry style taste, the Tofurky Franks come available in Original and Chipotle flavor, are made with a blend of organic tofu and expeller pressed, nonhexane extracted soy protein isolates and concentrates, and perfect for sizzling on the grill!
Also keep in mind Tofurky’s sausages, available in Kielbasa, Beer Brats and Sweet Italian with Tomato and Basil (recipe ideas here), or their SuperBurgers in Original and TexMex flavors.
Visit www.tofurky.com for more information.
How about a look into some vegetarian alternatives for this year’s grilling season? If you’re interested, please keep in mind Tofurky Franks, Sausages and SuperBurgers.
Tofurky recently introduced their “Foot Long” Veggie Dog - the longest vegetarian hot dog available – measuring up just under 11 inches and weighing in at a full 3.5 ounces. With a firm, meaty texture and rich poultry style taste, the Tofurky Franks come available in Original and Chipotle flavor, are made with a blend of organic tofu and expeller pressed, nonhexane extracted soy protein isolates and concentrates, and perfect for sizzling on the grill!
Also keep in mind Tofurky’s sausages, available in Kielbasa, Beer Brats and Sweet Italian with Tomato and Basil (recipe ideas here), or their SuperBurgers in Original and TexMex flavors.
Visit www.tofurky.com for more information.
Domaine Restaurants Introduces, A Restaurant
omaine Restaurants powerhouse proprietors Tim and Liza Goodell have championed the Southern California dining scene with trend-setting establishments such as Dakota, Meson G, Troquet, Aubergine, Red Pearl Kitchen and 25 Degrees. Their newest project, A Restaurant, is set to launch May 2008 in their home town of sunny Newport Beach, California.
Tim, an Orange County native, and local investors acquired the region's oldest restaurant The Arches, which first opened its doors in 1926The legendary restaurant experienced many changes over the decades but despite all the transformations, the space has remained a Newport Beach institutionTim and Liza's acquisition of the property last August preceded the biggest and most anticipated transformation to date.
Together with Tim's former schoolmate, well-known director McG (Charlie's Angels: Full Throttle, We Are Marshall, and Terminator 4), local real estate developer Chris Brigandi and singer Mark McGrath (Sugar Ray), the versatile Goodell duo has breathed life into the old-school landmark with a culinary makeover.
The menu at A Restaurant is exemplary of Tim and Liza's progressive approach to fine dining: Simple and delicious updated American-style classics. Executive chef Vartan Abgaryan whips up signature entrees like the "Vintage Natural" Prime Steaks, Abalone Club Sandwich, Beef Stroganoff with Egg Noodles, and other dishes that exude "refined comfort food". But what's a meal without the perfect glass of vino? Tamira Clayton, Beverage Director, has created a fun exercise for both the oenophile and the occasional sipper. Pick your pleasure from an extensive wine list separated into two categories of wines marked under $100 and over $100 -dubbed the "Captain's List."
This standout team also welcomes dessert-extraordinaire pastry chef Shelly Register who will also oversee A Restaurant's gourmet market next door, A Market, as the culinary director. The market will be stocked with delicious prepared foods and goodies for a take-home experience.
Keeping to tradition and paying homage to history, Liza and designer Betsy Van't Hoff have maintained the restaurant's former old world flair. The speakeasy-meets-clubhouse interior transports you to the 1920s; vintage plaid carpeting and chestnut paneling takes you miles away from its beachside location to an era of the unapologetically cool.
A Restaurant is located at 3334 West Coast Highway, Newport Beach, California; (949) 650-6505.
Tim, an Orange County native, and local investors acquired the region's oldest restaurant The Arches, which first opened its doors in 1926The legendary restaurant experienced many changes over the decades but despite all the transformations, the space has remained a Newport Beach institutionTim and Liza's acquisition of the property last August preceded the biggest and most anticipated transformation to date.
Together with Tim's former schoolmate, well-known director McG (Charlie's Angels: Full Throttle, We Are Marshall, and Terminator 4), local real estate developer Chris Brigandi and singer Mark McGrath (Sugar Ray), the versatile Goodell duo has breathed life into the old-school landmark with a culinary makeover.
The menu at A Restaurant is exemplary of Tim and Liza's progressive approach to fine dining: Simple and delicious updated American-style classics. Executive chef Vartan Abgaryan whips up signature entrees like the "Vintage Natural" Prime Steaks, Abalone Club Sandwich, Beef Stroganoff with Egg Noodles, and other dishes that exude "refined comfort food". But what's a meal without the perfect glass of vino? Tamira Clayton, Beverage Director, has created a fun exercise for both the oenophile and the occasional sipper. Pick your pleasure from an extensive wine list separated into two categories of wines marked under $100 and over $100 -dubbed the "Captain's List."
This standout team also welcomes dessert-extraordinaire pastry chef Shelly Register who will also oversee A Restaurant's gourmet market next door, A Market, as the culinary director. The market will be stocked with delicious prepared foods and goodies for a take-home experience.
Keeping to tradition and paying homage to history, Liza and designer Betsy Van't Hoff have maintained the restaurant's former old world flair. The speakeasy-meets-clubhouse interior transports you to the 1920s; vintage plaid carpeting and chestnut paneling takes you miles away from its beachside location to an era of the unapologetically cool.
A Restaurant is located at 3334 West Coast Highway, Newport Beach, California; (949) 650-6505.
Bourbon Barrel Foods to Host Grand Opening Friday, May 30
Bourbon Barrel Foods is hosting a grand opening of its new retail presence and manufacturing facility in the Historic Butchertown Market from 7 to 9 p.m. on Friday, May 30. The open-to-the-public event will include tastings of products, giveaways, tours of the facility and live music by Kentucky Fried Pickin’ bluegrass band.
Butchertown Market, which is located at 1201 Story Ave., will also serve as a stop on the Frankfort Avenue Friday Trolley Hop taking place that evening.
“Our products are available in a number of stores, but we wanted to create a special place for people to shop that celebrates Kentucky’s bourbon heritage,” said Matt Jamie, president of Bourbon Barrel Foods. “We have a beautiful shop with many nods to the bourbon industry with aged bourbon barrels and items salvaged from shuttered distilleries.”
According to Jamie, Butchertown Market was the perfect fit for Bourbon Barrel Foods because it allows the company to share a retail presence with other local businesses and artists for a unique and charming shopping experience.
Products by Bourbon Barrel Foods include Bourbon Barrel Aged Worcestershire Sauce; Bourbon Barrel Aged Soy Sauce; Bourbon Smoked Sea Salt, Peppercorns and Paprika; Kentuckyaki; and a line of Sorghums including Sweet Sorghum, Blueberry and Bourbon Vanilla flavors.
Bourbon Barrel Foods mixes and ages many of its products on-premise at the facility, including the Worcestershire and Soy sauces. In addition, products aged in bourbon barrels are stored on-site.
”We also wanted to create an opportunity for people to see our products being made,” said Jamie. “So we located our plant in the same building as our retail space and built a special window into our incubation room. Bourbon lovers will appreciate this opportunity to see how we use the spent barrels and how we microbrew our sauces.”
In fact, Jamie is preserving a special part of bourbon history in the plant. “We recently acquired a historic rick system from the Old Crow Distillery in Woodford County,” he said. “Ricks are a special bourbon shelving system, and we were thrilled to reclaim some from the shuttered distillery. The ricks are 150 years old and made from heartwood pine. We’ll be able to store up to 42 barrels on them.”
Butchertown Market is located in an historic building that previously served as a warehouse. The brick building is more than 100 years old, and has been a tannery, a paint factory and a soap factory. More than 30 artists and retailers currently have retail, office and manufacturing space in the building.
Bourbon Barrel Foods products are also available at retailers, such as Whole Foods, Paul’s Fruit Market, Liquor Barn, Doll’s Market, and Taste of Kentucky, to name a few, or online at www.bourbonbarrelfoods.com
Tours of the Bourbon Barrel Foods plant can be scheduled by appointment only by emailing info@bourbonbarrelfoods.com.
Bourbon Barrel Foods retail space is open from 10 a.m. to 6 p.m. Monday through Friday, and from 10 a.m. to 5 p.m. on Saturdays.
For more information on the Frankfort Avenue Friday Trolley Hop, visit www.fatfridayhop.org/schedule.html. Participants can park at one of the free and public parking areas, board the Frankfort Avenue Trolley at any designated stop between 6 p.m. and 10:30 p.m. and visit a variety of participating retailers and restaurants.
Butchertown Market, which is located at 1201 Story Ave., will also serve as a stop on the Frankfort Avenue Friday Trolley Hop taking place that evening.
“Our products are available in a number of stores, but we wanted to create a special place for people to shop that celebrates Kentucky’s bourbon heritage,” said Matt Jamie, president of Bourbon Barrel Foods. “We have a beautiful shop with many nods to the bourbon industry with aged bourbon barrels and items salvaged from shuttered distilleries.”
According to Jamie, Butchertown Market was the perfect fit for Bourbon Barrel Foods because it allows the company to share a retail presence with other local businesses and artists for a unique and charming shopping experience.
Products by Bourbon Barrel Foods include Bourbon Barrel Aged Worcestershire Sauce; Bourbon Barrel Aged Soy Sauce; Bourbon Smoked Sea Salt, Peppercorns and Paprika; Kentuckyaki; and a line of Sorghums including Sweet Sorghum, Blueberry and Bourbon Vanilla flavors.
Bourbon Barrel Foods mixes and ages many of its products on-premise at the facility, including the Worcestershire and Soy sauces. In addition, products aged in bourbon barrels are stored on-site.
”We also wanted to create an opportunity for people to see our products being made,” said Jamie. “So we located our plant in the same building as our retail space and built a special window into our incubation room. Bourbon lovers will appreciate this opportunity to see how we use the spent barrels and how we microbrew our sauces.”
In fact, Jamie is preserving a special part of bourbon history in the plant. “We recently acquired a historic rick system from the Old Crow Distillery in Woodford County,” he said. “Ricks are a special bourbon shelving system, and we were thrilled to reclaim some from the shuttered distillery. The ricks are 150 years old and made from heartwood pine. We’ll be able to store up to 42 barrels on them.”
Butchertown Market is located in an historic building that previously served as a warehouse. The brick building is more than 100 years old, and has been a tannery, a paint factory and a soap factory. More than 30 artists and retailers currently have retail, office and manufacturing space in the building.
Bourbon Barrel Foods products are also available at retailers, such as Whole Foods, Paul’s Fruit Market, Liquor Barn, Doll’s Market, and Taste of Kentucky, to name a few, or online at www.bourbonbarrelfoods.com
Tours of the Bourbon Barrel Foods plant can be scheduled by appointment only by emailing info@bourbonbarrelfoods.com.
Bourbon Barrel Foods retail space is open from 10 a.m. to 6 p.m. Monday through Friday, and from 10 a.m. to 5 p.m. on Saturdays.
For more information on the Frankfort Avenue Friday Trolley Hop, visit www.fatfridayhop.org/schedule.html. Participants can park at one of the free and public parking areas, board the Frankfort Avenue Trolley at any designated stop between 6 p.m. and 10:30 p.m. and visit a variety of participating retailers and restaurants.
Wednesday, May 14, 2008
Wild Sockeye Salmon to your Door in Less than 24 Hours
Sometimes running all over town from the specialty food store to the wholesale club, and then making one last stop at the regular grocery store to pull together all the ingredients for a menu can not only be exhausting, but take hours.
If you’re often scrambling to take care of last minute details for a dinner party and it becomes more stressful than fun, consider skipping the errands and having delicious ingredients delivered from MarxFoods.com directly to your doorstep—in most cases less than 24 hours after the order is placed.
“We can’t help you get your house clean or the kids to bed early,” laughed Justin Marx, CEO of MarxFoods.com, “But, we can save you a ton of time by delivering really amazing food on short notice. And we’re confident that our products will be the star of your meal.”
Regardless of if you’re planning to make wild salmon, Kobe beef tenderloin or something more unique along the lines of ostrich, rabbit, or geoduck, MarxFoods.com has the hard-to-find, delicious, high quality ingredients you’re looking for.
MarxFoods.com is ideal for people who live outside of urban areas, but appreciate hard-to-find food. By ordering online, home cooks, who normally would have to travel several hours to access whole or specialty food stores, can have items such as grass-fed beef, grain-fed veal and fresh seafood delivered directly.
“When in a cooking rut, MarxFoods.com is also a great place to find inspiration,” said Katy Springer, General Manager. “When looking for unique items for my wedding, I decided to serve my guests Wild Boar with Cremini and Portabello Pansotti for dinner—I think this dish will far exceed typical wedding fare.”
For home cooks who enjoy trying to recreate meals they’ve had at a favorite restaurant, this is the place to find the exact items restaurants purchase. After all, MarxFoods.com is a division of a high end restaurant distributor. From osso bucco to lobster-filled ravioli, MarxFoods.com gives consumers access to items traditionally only distributed to restaurants.
Here are a few menu ideas:
Appetizer: With local Washington farmstead cheese; beautifully, hand-crafted 3x 4-inch “Maximus” ravioli filled with braised short ribs, roasted peppers or asparagus; or wild game sausage simply skewered with figs or fresh fruit, the first course can be effortless.
Salad: Miner’s lettuce, stinging nettles or seabeans will bring a salad to the next level. These flavorful greens will only need to be simply dressed with Camelina seed oil and balsamic vinegar.
Soup: A fresh healthy watercress soup, warming porcini mushroom bisque finished off with truffle oil, or Kombu enhanced stock will have dinner guests slurping up every last drop.
Main: The possibilities will cater to whatever delicacies you’re in the mood for—fresh seafood, shellfish, wild game, specialty meat, game birds, sausage, or Artisanal pasta.
Side: Morel mushrooms, fiddlehead ferns or multi-colored pasta will make stunning side dishes.
Dessert: Wild huckleberries are a refreshing way to end a large meal and have numerous applications including pie, cobble or even milk shakes for a fun summer dessert. Strawberries marinated in aged balsamic vinegar are an elegant way to top vanilla ice cream.
MarxFoods.com caters to carnivores, vegetarians, raw food eaters, people who care about animal husbandry, and everyone in between.
Marx Foods.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, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds, and eco-friendly palm leaf dinnerware. 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 (6279). Not sure what to buy the food lover in your life? Gift certificates are available.
If you’re often scrambling to take care of last minute details for a dinner party and it becomes more stressful than fun, consider skipping the errands and having delicious ingredients delivered from MarxFoods.com directly to your doorstep—in most cases less than 24 hours after the order is placed.
“We can’t help you get your house clean or the kids to bed early,” laughed Justin Marx, CEO of MarxFoods.com, “But, we can save you a ton of time by delivering really amazing food on short notice. And we’re confident that our products will be the star of your meal.”
Regardless of if you’re planning to make wild salmon, Kobe beef tenderloin or something more unique along the lines of ostrich, rabbit, or geoduck, MarxFoods.com has the hard-to-find, delicious, high quality ingredients you’re looking for.
MarxFoods.com is ideal for people who live outside of urban areas, but appreciate hard-to-find food. By ordering online, home cooks, who normally would have to travel several hours to access whole or specialty food stores, can have items such as grass-fed beef, grain-fed veal and fresh seafood delivered directly.
“When in a cooking rut, MarxFoods.com is also a great place to find inspiration,” said Katy Springer, General Manager. “When looking for unique items for my wedding, I decided to serve my guests Wild Boar with Cremini and Portabello Pansotti for dinner—I think this dish will far exceed typical wedding fare.”
For home cooks who enjoy trying to recreate meals they’ve had at a favorite restaurant, this is the place to find the exact items restaurants purchase. After all, MarxFoods.com is a division of a high end restaurant distributor. From osso bucco to lobster-filled ravioli, MarxFoods.com gives consumers access to items traditionally only distributed to restaurants.
Here are a few menu ideas:
Appetizer: With local Washington farmstead cheese; beautifully, hand-crafted 3x 4-inch “Maximus” ravioli filled with braised short ribs, roasted peppers or asparagus; or wild game sausage simply skewered with figs or fresh fruit, the first course can be effortless.
Salad: Miner’s lettuce, stinging nettles or seabeans will bring a salad to the next level. These flavorful greens will only need to be simply dressed with Camelina seed oil and balsamic vinegar.
Soup: A fresh healthy watercress soup, warming porcini mushroom bisque finished off with truffle oil, or Kombu enhanced stock will have dinner guests slurping up every last drop.
Main: The possibilities will cater to whatever delicacies you’re in the mood for—fresh seafood, shellfish, wild game, specialty meat, game birds, sausage, or Artisanal pasta.
Side: Morel mushrooms, fiddlehead ferns or multi-colored pasta will make stunning side dishes.
Dessert: Wild huckleberries are a refreshing way to end a large meal and have numerous applications including pie, cobble or even milk shakes for a fun summer dessert. Strawberries marinated in aged balsamic vinegar are an elegant way to top vanilla ice cream.
MarxFoods.com caters to carnivores, vegetarians, raw food eaters, people who care about animal husbandry, and everyone in between.
Marx Foods.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, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds, and eco-friendly palm leaf dinnerware. 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 (6279). Not sure what to buy the food lover in your life? Gift certificates are available.
The Clifton Center Proudly Presents the 16th Annual Taste of Frankfort Avenue
Join the Clifton Center Sunday, June 22 for a unique evening of dining. From 4 to 7 p.m. the Clifton Center, at 2117 Payne Street, will host its 16th Annual Taste of Frankfort Avenue featuring signature dishes from 25 of Louisville’s most popular restaurants. The event, which is sponsored by Brown-Forman, will include a Tasteful Silent Auction and two drawings for the Frankfort Avenue Taste Tour, in addition to the cuisine of participating restaurants. Taste tickets are $40 and may be ordered online at www.cliftoncenter.org or at (502) 896-8480.
Restaurants participating include: 60 West Bistro & Martini Bar, Bourbons Bistro, Brendan's, Caffe Classico, Clifton's Pizza, Consumers Choice Coffee, Crave Café & Catering, Fat Jimmy's, Gerstle's, The Grape Leaf, Havana Beverages, Heine Brothers' Coffee, The Irish Rover, Java Brewing Company, Kentucky BBQ Co., L&N Wine Bar and Bistro, North End Café, Porcini, Ray Parrella's Italian Restaurant, Sweet Surrender Dessert Café, The Sweet Tooth, Tony Boombozz Pizzeria, Varanese, Volare Ristorante, and Zen Garden.
In addition to the support provided by these restaurants, 90 other individuals and businesses will participate in the event through the Tasteful Silent Auction and donations. Underwriters include Bluegrass Brewing Co - Main Street Brewery, CBS Outdoor, CSX Transportation, Consumers Choice Coffee, D.D. Williamson & Company, First Capital Bank and Havana Beverages.
This year’s co-chairs are Bob Patterson of Consumers Choice Coffee and Melissa Buddeke, President of the Junior League of Louisville.
All proceeds from the 16th Annual Taste of Frankfort Avenue go toward enabling the Clifton Center to provide its meeting and performance spaces at reduced rates to nonprofit organizations. The Center is used by numerous Louisville organizations which encompass a wide variety of interests.
The Clifton Center is a nonprofit organization, governed by a 25-person board of community leaders. Its mission is to serve the Greater Louisville area with a quality facility for artistic productions, meetings, and programs that will further an enriched sense of community. For additional information, please visit the Clifton Center website www.cliftoncenter.org or call (502) 896-8480.
Restaurants participating include: 60 West Bistro & Martini Bar, Bourbons Bistro, Brendan's, Caffe Classico, Clifton's Pizza, Consumers Choice Coffee, Crave Café & Catering, Fat Jimmy's, Gerstle's, The Grape Leaf, Havana Beverages, Heine Brothers' Coffee, The Irish Rover, Java Brewing Company, Kentucky BBQ Co., L&N Wine Bar and Bistro, North End Café, Porcini, Ray Parrella's Italian Restaurant, Sweet Surrender Dessert Café, The Sweet Tooth, Tony Boombozz Pizzeria, Varanese, Volare Ristorante, and Zen Garden.
In addition to the support provided by these restaurants, 90 other individuals and businesses will participate in the event through the Tasteful Silent Auction and donations. Underwriters include Bluegrass Brewing Co - Main Street Brewery, CBS Outdoor, CSX Transportation, Consumers Choice Coffee, D.D. Williamson & Company, First Capital Bank and Havana Beverages.
This year’s co-chairs are Bob Patterson of Consumers Choice Coffee and Melissa Buddeke, President of the Junior League of Louisville.
All proceeds from the 16th Annual Taste of Frankfort Avenue go toward enabling the Clifton Center to provide its meeting and performance spaces at reduced rates to nonprofit organizations. The Center is used by numerous Louisville organizations which encompass a wide variety of interests.
The Clifton Center is a nonprofit organization, governed by a 25-person board of community leaders. Its mission is to serve the Greater Louisville area with a quality facility for artistic productions, meetings, and programs that will further an enriched sense of community. For additional information, please visit the Clifton Center website www.cliftoncenter.org or call (502) 896-8480.
Radicchio
In the spotlight:
Each radicchio variety is named after the Italian town that boasts its birthplace. Radicchio di Chioggia is the best known variety. This variety has a sharp, intense flavor that is pleasantly bitter. It has tender but firm leaves and is a popular green in salad mixes. Commonly, the name “radicchio” refers to this variety with dark maroon leaves and white ribs growing in a round head about the size of a large grapefruit.
Serving: The round Chioggia head lends itself more to shredding and its leaves as pockets for stuffing. Radicchio can be used raw in salads or slaws and as an ingredient in a variety of cooked dishes such as pasta or risotto.
Buying tips:
With radicchio, size is a measure of freshness. A small, dry head of radicchio has had a long, hard life; it’s small now because it’s been trimmed time and again to keep it looking good.
Here are some tips about selecting a fresh head of radicchio in the produce aisle:
Look for dark red to purple leaves with small white veins.
Select tight, firm radicchio heads that feel heavy for their size.
Avoid very small heads (less than 1/2 pound) – they’re old.
Avoid heads that are pointed, misshapen or ones with loose leaves.
Royal Rose Radicchio is fresher because it is field-packed and shipped directly to distributors and retailers. Foreign grown radicchio often spends up to four weeks in route to local American distributors and retailers. Royal Rose Radicchio is available year-round.
Slaws with radicchio:
Radicchio, with its fresh, assertive bite and brilliant ruby color, gives slaw a stylish look and fresh flavor. The bitter flavor of radicchio pairs well with other strong flavors featured in slaw. Coleslaw, from the Dutch koolsla or cabbage salad, is delicious and refreshing in any culinary tradition. Here are just a few ways to create a world of slaws:
• Toss radicchio with shredded Napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette with a touch of mustard.
• Shred radicchio, toss with some chopped green cabbage, diced mango, minced jalapeno, sliced red onion and a fresh lime juice vinaigrette with a drizzle of honey and pinch of chili powder.
• Chop a tart-crisp apple; toss with shredded radicchio, raisins and pecans; dress with a creamy buttermilk dressing.
Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Peel, seed, thinly slice cucumber; toss with shredded radicchio and a creamy poppyseed dressing; garnish with sliced strawberries.
• Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Toss coarsely chopped radicchio with baby spinach leaves, fresh grapefruit segments, golden raisins, thinly sliced onion; dress with a balsamic vinaigrette.
• Gently combine shredded radicchio and green cabbage, chopped dates, sliced oranges and toasted almonds; dress with a walnut oil and lemon juice vinaigrette. Top with a little crumbled bacon.
• Combine shredded radicchio with cabbage-and-carrot slaw mix, add sliced green onion; dress with a Thai peanut dressing and some fresh lime juice, garnish with toasted peanuts and lots of chopped cilantro.
• Toss finely chopped radicchio with baby spinach leaves, thinly sliced red onion and chopped toasted hazelnuts; dress with sweet-sour vinaigrette, crumbled bacon and celery seed.
• Coarsely shred radicchio, toss with cooked & cooled wild rice, halved green or red grapes, chopped pecans, chopped green onion; drizzle with a balsamic vinaigrette and top with crumbled blue cheese.
• Dress coarsely shredded radicchio and shredded carrot with a sweet-sour vinaigrette; add chopped apple, toasted walnuts and fresh dill.
Santa Fe Slaw with Radicchio
Makes 6-8 servings
This spicy slaw pairs bitter radicchio with spicy chili powder and cilantro – a true fusion of cultures and flavors.
Ingredients:
1 head radicchio, cored and coarsely chopped or shredded (about 6-8 cups)
2 cups peeled jicama, cut into julienne strips
1 cup minced fresh cilantro
¼ large red onion, thinly sliced
Dressing:
1/3 cup sour cream
1/3 cup mayonnaise
4 tablespoons orange juice
2 tablespoons sugar
1 teaspoon chili powder
½ teaspoon salt
Garnish:
1 orange, peeled and thinly sliced
Method:
Place radicchio, jicama, cilantro and onion in large bowl. Stir all Dressing ingredients together in small bowl; pour over vegetables and toss to coat well; place in serving bowl. Garnish with orange slices. If not serving immediately, cover and refrigerate up to 2 days.
Shortcut tip: Substitute bottled Buttermilk dressing for homemade dressing; add a teaspoon or two of sugar and some crushed red pepper flakes to the Buttermilk dressing before tossing with slaw.
INFO: Royal Rose Radicchio
Each radicchio variety is named after the Italian town that boasts its birthplace. Radicchio di Chioggia is the best known variety. This variety has a sharp, intense flavor that is pleasantly bitter. It has tender but firm leaves and is a popular green in salad mixes. Commonly, the name “radicchio” refers to this variety with dark maroon leaves and white ribs growing in a round head about the size of a large grapefruit.
Serving: The round Chioggia head lends itself more to shredding and its leaves as pockets for stuffing. Radicchio can be used raw in salads or slaws and as an ingredient in a variety of cooked dishes such as pasta or risotto.
Buying tips:
With radicchio, size is a measure of freshness. A small, dry head of radicchio has had a long, hard life; it’s small now because it’s been trimmed time and again to keep it looking good.
Here are some tips about selecting a fresh head of radicchio in the produce aisle:
Look for dark red to purple leaves with small white veins.
Select tight, firm radicchio heads that feel heavy for their size.
Avoid very small heads (less than 1/2 pound) – they’re old.
Avoid heads that are pointed, misshapen or ones with loose leaves.
Royal Rose Radicchio is fresher because it is field-packed and shipped directly to distributors and retailers. Foreign grown radicchio often spends up to four weeks in route to local American distributors and retailers. Royal Rose Radicchio is available year-round.
Slaws with radicchio:
Radicchio, with its fresh, assertive bite and brilliant ruby color, gives slaw a stylish look and fresh flavor. The bitter flavor of radicchio pairs well with other strong flavors featured in slaw. Coleslaw, from the Dutch koolsla or cabbage salad, is delicious and refreshing in any culinary tradition. Here are just a few ways to create a world of slaws:
• Toss radicchio with shredded Napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette with a touch of mustard.
• Shred radicchio, toss with some chopped green cabbage, diced mango, minced jalapeno, sliced red onion and a fresh lime juice vinaigrette with a drizzle of honey and pinch of chili powder.
• Chop a tart-crisp apple; toss with shredded radicchio, raisins and pecans; dress with a creamy buttermilk dressing.
Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Peel, seed, thinly slice cucumber; toss with shredded radicchio and a creamy poppyseed dressing; garnish with sliced strawberries.
• Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Toss coarsely chopped radicchio with baby spinach leaves, fresh grapefruit segments, golden raisins, thinly sliced onion; dress with a balsamic vinaigrette.
• Gently combine shredded radicchio and green cabbage, chopped dates, sliced oranges and toasted almonds; dress with a walnut oil and lemon juice vinaigrette. Top with a little crumbled bacon.
• Combine shredded radicchio with cabbage-and-carrot slaw mix, add sliced green onion; dress with a Thai peanut dressing and some fresh lime juice, garnish with toasted peanuts and lots of chopped cilantro.
• Toss finely chopped radicchio with baby spinach leaves, thinly sliced red onion and chopped toasted hazelnuts; dress with sweet-sour vinaigrette, crumbled bacon and celery seed.
• Coarsely shred radicchio, toss with cooked & cooled wild rice, halved green or red grapes, chopped pecans, chopped green onion; drizzle with a balsamic vinaigrette and top with crumbled blue cheese.
• Dress coarsely shredded radicchio and shredded carrot with a sweet-sour vinaigrette; add chopped apple, toasted walnuts and fresh dill.
Santa Fe Slaw with Radicchio
Makes 6-8 servings
This spicy slaw pairs bitter radicchio with spicy chili powder and cilantro – a true fusion of cultures and flavors.
Ingredients:
1 head radicchio, cored and coarsely chopped or shredded (about 6-8 cups)
2 cups peeled jicama, cut into julienne strips
1 cup minced fresh cilantro
¼ large red onion, thinly sliced
Dressing:
1/3 cup sour cream
1/3 cup mayonnaise
4 tablespoons orange juice
2 tablespoons sugar
1 teaspoon chili powder
½ teaspoon salt
Garnish:
1 orange, peeled and thinly sliced
Method:
Place radicchio, jicama, cilantro and onion in large bowl. Stir all Dressing ingredients together in small bowl; pour over vegetables and toss to coat well; place in serving bowl. Garnish with orange slices. If not serving immediately, cover and refrigerate up to 2 days.
Shortcut tip: Substitute bottled Buttermilk dressing for homemade dressing; add a teaspoon or two of sugar and some crushed red pepper flakes to the Buttermilk dressing before tossing with slaw.
INFO: Royal Rose Radicchio
Monday, May 12, 2008
“Spring Awakening” Stay Hydrated During June’s National Iced Tea Month
As the weather warms up, local parks and cafés swell with those looking to enjoy the sun and fresh air.
During this “Spring Awakening,” it is common to add more outdoor activities to the daily routine. While some relaxing activities may include a picnic with friends or family, for the athletically inclined it’s also a good time to begin a walking or running routine or to participate in outdoor sports.
While enjoying the sun and working up a sweat, be sure to have some “tea on ice” ready and waiting for your next “beverage” break.
Iced Tea is a refreshing beverage that will keep you hydrated as well as provide you with numerous health benefits like reducing the risk of heart disease and certain types of cancer.
In addition, June is “National Iced Tea Month,” and the perfect time to add this delicious drink to your repertoire. Tea is the most commonly consumed beverage in the world (after water), and it contains zero sodium, fat, carbonation or sugar, and many consider it a refreshing alternative to sodas and sports drinks.
While engaging in your next beach volleyball or softball game or even just a walk in the park, quench your thirst and stay hydrated with a glass of tea.
Traditional Iced Tea Steeping Method
15 teabags will make one gallon of iced tea
1. Place teabags into a clean, gallon-size container.
2. Bring two quart of water to full boil, pour over teabags and steep for 3-5 minutes.
3. Remove teabags and add two additional quarts of fresh, cold tap water to fill gallon container. Refrigerate promptly.
4. Pour tea into a tall glass filled with ice and serve.
Optional: Garnish with lemon or mint as desired.
Note: Fresh brewed tea should be consumed within 24 hours
Tea Tip: Store tea bags in a dark, cool and dry place away from strong odors and moisture. Do not refrigerate.
For a day at the park or beach bring the cooler and take a few moments to enjoy your first rays of sun for the season and don’t forget to have a refreshing pitcher of iced tea on-hand.
Happy National Iced Tea Month!! For more on tea and health, please visit www.TeaUSA.org
During this “Spring Awakening,” it is common to add more outdoor activities to the daily routine. While some relaxing activities may include a picnic with friends or family, for the athletically inclined it’s also a good time to begin a walking or running routine or to participate in outdoor sports.
While enjoying the sun and working up a sweat, be sure to have some “tea on ice” ready and waiting for your next “beverage” break.
Iced Tea is a refreshing beverage that will keep you hydrated as well as provide you with numerous health benefits like reducing the risk of heart disease and certain types of cancer.
In addition, June is “National Iced Tea Month,” and the perfect time to add this delicious drink to your repertoire. Tea is the most commonly consumed beverage in the world (after water), and it contains zero sodium, fat, carbonation or sugar, and many consider it a refreshing alternative to sodas and sports drinks.
While engaging in your next beach volleyball or softball game or even just a walk in the park, quench your thirst and stay hydrated with a glass of tea.
Traditional Iced Tea Steeping Method
15 teabags will make one gallon of iced tea
1. Place teabags into a clean, gallon-size container.
2. Bring two quart of water to full boil, pour over teabags and steep for 3-5 minutes.
3. Remove teabags and add two additional quarts of fresh, cold tap water to fill gallon container. Refrigerate promptly.
4. Pour tea into a tall glass filled with ice and serve.
Optional: Garnish with lemon or mint as desired.
Note: Fresh brewed tea should be consumed within 24 hours
Tea Tip: Store tea bags in a dark, cool and dry place away from strong odors and moisture. Do not refrigerate.
For a day at the park or beach bring the cooler and take a few moments to enjoy your first rays of sun for the season and don’t forget to have a refreshing pitcher of iced tea on-hand.
Happy National Iced Tea Month!! For more on tea and health, please visit www.TeaUSA.org
Tea May Reduce Carotid Plaque Formation in Women
Research published in a recent issue of the American Heart Association Journal found significantly less plaque in the carotid arteries in women who regularly consumed tea (p=0.0001). The cross-sectional study involved 6,597 adults aged 65+ years. Greater benefits were seen in the highest tea drinking group – those who consumed three or more cups per day. For this group, 33.7 percent of the women had carotid plaques, compared to 42.5 percent and 45 percent of women who drank one to two or no cups of tea a day, respectively.
The results remained consistent after adjusting for potentially confounding factors such as smoking, coffee intake, diet and education. This association between tea consumption reduced plaques has new implications for heart disease prevention. Cardiovascular disease is the number one killer of women. Debette S, et al. Tea consumption is inversely associated with carotid plaques in women. Arteriosclerosis, Thrombosis, and Vascular Biology. 2008;28;353-359.
The results remained consistent after adjusting for potentially confounding factors such as smoking, coffee intake, diet and education. This association between tea consumption reduced plaques has new implications for heart disease prevention. Cardiovascular disease is the number one killer of women. Debette S, et al. Tea consumption is inversely associated with carotid plaques in women. Arteriosclerosis, Thrombosis, and Vascular Biology. 2008;28;353-359.
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