T&T (Tacos & Tequila), a highly stylized restaurant with a fun, high-energy vibe and flavorful menu, will open in late August at Luxor Hotel and Casino.
Utilizing their years of hospitality experience, creators and owners Michael Frey and Craig Gilbert announced T&T will be the first project under the formation of their new company, Drive This Entertainment!.
Embodying traditional and modern elements of Mexican style intermixed with rock‘n’roll flair, T&T combines the talents of world-renowned restaurateur Chef Richard Sandoval with the innovative creations of New York-based design team Rafael Alvarez and Brannen Brock for an unparalleled concept.
“This is not your grandma’s cantina – think Pink Taco meets Coyote Ugly interpreted by Quentin Tarantino,” Frey said. “I am excited to bring our version of a sexy, energy-infused Mexican restaurant to life. Offering more than just a great place to grab an amazing taco or great tequila, it will be a dining experience that will tantalize the senses.”
To bring their edgy vision to life, Frey and Gilbert worked closely with Alvarez + Brock Design on the 8,000 square-foot restaurant. Five icons of Mexican culture – the sombrero, the shot glass, the bullfight, skeletons and seductive women – inspired the design concept.
Translating the vibrancy of the design and flavor to the menu, Drive This Entertainment! enlisted the help of Sandoval, who will serve as consulting chef, and Saul Ortiz, former chef of Isla Mexican Kitchen & Tequila Bar at Treasure Island, as executive chef overseeing day-to-day kitchen operations. The menu will include Sandoval’s unique presentation of modern and traditional Mexican cuisine and a drink program highlighted by an extensive list of tequila selections, specialty cocktails and infused tequilas.
Embracing Mexican culture through its design and cuisine, T&T will capture the attention of diners and onlookers with a massive brushed aluminum covering inspired by the sombrero. Two 20-foot laser cutouts depicting skeletons dancing and drinking tequila will adorn the “sombrero,” which will be lined with lights that shoot down toward the ground, reflecting the images on the floor and peppering the space with jagged illuminations. Serving as additional eye candy and a second design focal point, the bar area will feature a striking 25-foot-by-40-foot mural illustrating the excitement and voracity of a bullfight and the sensuality of its main subject: a female matador. Three similar murals with provocative images of the matador and bull will appear in the restaurant’s lounge area, El Salon, positioned off the main dining room to provide a more intimate experience. In keeping with the Mexican theme, the designers chose a bright color palette of yellows, reds, greens, oranges and blues throughout the restaurant in chair coverings, countertops and decorative lighting.
Complementing its bold style, T&T will pump rock ‘n’ roll music into the space and create a unique bar experience with trained Tequila Temptresses, who will sport T&T branded apparel and provide guests expert recommendations on tequila pairings or shots.
Offering guests a chance to take a little T&T with them, the concept also boasts a freestanding frozen daiquiri bar, which will offer drinks to guests on-the-go. Guests can also shop for men’s and women’s shirts and tanks, women’s high-quality logo-embroidered jean shorts and capris, as well as an assortment of sexy accessories from the fashionable clothing and gift boutique.
T&T is scheduled to open in late August 2008. Located above hotel registration at Luxor, T&T will be open daily for lunch and dinner from 11 a.m. to 11 p.m. and offer late-night dining until 3 a.m.
Monday, June 23, 2008
Thursday, June 19, 2008
Kitchen Inventors Receive Awards at America’s Largest Invention Show
INPEX®, America’s Largest Invention Trade Show, announced several awards at the closing awards dinner for the 2008 trade show. Inventors David Cass, of Greensburg, Pa., Inez Lee, of Memphis, Tenn. and Ron Pocorcus of Latrobe, Pa., exhibited their inventions June 11-14, at the David L. Lawrence Convention Center in downtown Pittsburgh.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Kitchen Category:
• David Cass – Bronze Medal for GadgetTree, a kitchen gadget that stores and hangs cooking and serving utensils.
• Inez Lee – Silver Medal for The Innovative Cake Cutter, a cake cutter that cuts cake safely and easily. Inez also won the Tupperware Award.
• Ron Pocorcus – Gold Medal for the Easy Off Tongs, uniquely designed tongs that allow food to be served with one hand.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Kitchen Category:
• David Cass – Bronze Medal for GadgetTree, a kitchen gadget that stores and hangs cooking and serving utensils.
• Inez Lee – Silver Medal for The Innovative Cake Cutter, a cake cutter that cuts cake safely and easily. Inez also won the Tupperware Award.
• Ron Pocorcus – Gold Medal for the Easy Off Tongs, uniquely designed tongs that allow food to be served with one hand.
Food and Beverage Inventors Receive Awards at America’s Largest Invention Show
INPEX®, America’s Largest Invention Trade Show, announced several awards at the closing awards dinner for the 2008 trade show. Inventors Stephen Schreiber, of Red Hook, N.Y., Jeffrey Helmer, of Clayton, N.Y. and Patrick Nichols, of Malone, N.Y. exhibited their inventions June 11-14, at the David L. Lawrence Convention Center in downtown Pittsburgh.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Food and Beverage Category:
• Stephen Schreiber – Bronze Medal for Fun-L-Top, a funnel-shaped popcorn/snack eating package device that is sanitary and spill-proof.
• Jeffrey Helmer – Silver Medal for Party Cooler, an organized system to keep food cold and safe from harmful germs and spoilage.
• Patrick Nichols – Gold Medal for The Bottle Wizard™, a device that could replace the twist cap on personal-use beverage bottles.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Food and Beverage Category:
• Stephen Schreiber – Bronze Medal for Fun-L-Top, a funnel-shaped popcorn/snack eating package device that is sanitary and spill-proof.
• Jeffrey Helmer – Silver Medal for Party Cooler, an organized system to keep food cold and safe from harmful germs and spoilage.
• Patrick Nichols – Gold Medal for The Bottle Wizard™, a device that could replace the twist cap on personal-use beverage bottles.
Healthy Grilling This Summer
Heart Specialist Offers Tips for Healthy Eating
The warm weather is here and many Americans have begun to dust off their outdoor grills to prepare their favorite foods. But grilling today goes way beyond hamburgers and hot dogs. Increasingly health-conscious backyard chefs are firing up some of the latest seasonal foods to create tasty, healthy dishes on the grill.
In fact, nutrition experts often recommend grilling as a cooking method because, unlike deep frying or pan sautéing, it adds no fat to food, an important benefit for people trying to stick to a healthy diet. Combine this healthy cooking method with fresh produce and you’ve got a recipe for a healthy heart this summer.
“We all know that our diets play an important role in our heart health, and eating right can lower the risk of heart disease,” says Dr. Aliya Browne, Clinical Director for Deborah’s Women’s Heart Center in Hainesport, New Jersey. “And with the wide variety of fresh, seasonal foods, summer is the perfect time to improve your eating habits by eating less fat, less sodium, fewer calories and more fiber.”
Dr. Browne suggests adding some of these seasonal “super foods” to boost nutritional goodness while eating your way to a healthier heart:
TOMATOES
During the summer, juicy, fresh-off-the-vine tomatoes are abundant at your local vegetable stand or supermarket, especially from July 10 through September 15, when they are at their peak of ripeness.
“Tomatoes are low in sodium and a good source of fiber, which helps lower cholesterol levels. Researchers have discovered that the red color in tomatoes (called lycopene) may reduce heart disease risk, explains Dr. Browne.
The American Heart Association recommends eating tomatoes as part of a heart-healthy diet. So grill up those bright, red tomatoes and enjoy.
On the Grill: Cut tomatoes in half crosswise, brush with canola or olive oil, and your favorite spices. Wrap in foil and grill sliced side up for six to eight minutes.
CORN
Crisp, sweet corn starts appearing at roadside farm stands are early as late June. But backyard chefs can enjoy the milky white, small kernels of sweet corn all summer long.
“Corn is an excellent source of fiber. Corn provides almost 6 grams of fiber for every half cup. That's more than 20% of the fiber the American Heart Association says you need every day to be healthy,” adds Dr. Browne.
And it's simple to prepare and delicious. Just put corn on the cob in a pot of boiling water or grill it for a heart-healthy feast!
On the Grill: Soak ears of corn in water for 30 minutes then grill in the husk for 15 to 20 minutes. Remove the silk before grilling.
FISH
Summer is the perfect time for everyone to make positive changes in their diet by adding many of the tasty varieties of fish available to health-conscious grillers, from mackerel, cod and flounder to monkfish and salmon.
Everyone knows that fish is a great source of protein and an excellent alternative to high-fat meats. But here's something you might not realize: It's also good for your ticker.
“The American Heart Association recommends that we eat fish at least twice a week, preferably fatty fish such as mackerel and salmon. These types contain high levels of heart-healthy omega-3 fatty acids,” explains Dr. Browne.
On the Grill: Wrap salmon with herbs and chopped onion and tomatoes in parchment or aluminum foil and grill or bake 12 minutes for a satisfying meal.
Now that you have these summer tips, get outside and make this season a heart-healthy one.
###
Advanced Heart, Lung and Vascular Care is a multi-specialty group practice in New Jersey staffed by leading experts from major academic medical centers. The Women’s Heart Center offers the following services: general and consultative cardiology, hypertension and heart failure assessment, stress management, executive health and fitness consultations, and comprehensive cardiovascular imaging. These services cover a wide-range of cardiac illnesses in women including congenital heart disease, diabetic heart, vascular disease and arrhythmias.
The warm weather is here and many Americans have begun to dust off their outdoor grills to prepare their favorite foods. But grilling today goes way beyond hamburgers and hot dogs. Increasingly health-conscious backyard chefs are firing up some of the latest seasonal foods to create tasty, healthy dishes on the grill.
In fact, nutrition experts often recommend grilling as a cooking method because, unlike deep frying or pan sautéing, it adds no fat to food, an important benefit for people trying to stick to a healthy diet. Combine this healthy cooking method with fresh produce and you’ve got a recipe for a healthy heart this summer.
“We all know that our diets play an important role in our heart health, and eating right can lower the risk of heart disease,” says Dr. Aliya Browne, Clinical Director for Deborah’s Women’s Heart Center in Hainesport, New Jersey. “And with the wide variety of fresh, seasonal foods, summer is the perfect time to improve your eating habits by eating less fat, less sodium, fewer calories and more fiber.”
Dr. Browne suggests adding some of these seasonal “super foods” to boost nutritional goodness while eating your way to a healthier heart:
TOMATOES
During the summer, juicy, fresh-off-the-vine tomatoes are abundant at your local vegetable stand or supermarket, especially from July 10 through September 15, when they are at their peak of ripeness.
“Tomatoes are low in sodium and a good source of fiber, which helps lower cholesterol levels. Researchers have discovered that the red color in tomatoes (called lycopene) may reduce heart disease risk, explains Dr. Browne.
The American Heart Association recommends eating tomatoes as part of a heart-healthy diet. So grill up those bright, red tomatoes and enjoy.
On the Grill: Cut tomatoes in half crosswise, brush with canola or olive oil, and your favorite spices. Wrap in foil and grill sliced side up for six to eight minutes.
CORN
Crisp, sweet corn starts appearing at roadside farm stands are early as late June. But backyard chefs can enjoy the milky white, small kernels of sweet corn all summer long.
“Corn is an excellent source of fiber. Corn provides almost 6 grams of fiber for every half cup. That's more than 20% of the fiber the American Heart Association says you need every day to be healthy,” adds Dr. Browne.
And it's simple to prepare and delicious. Just put corn on the cob in a pot of boiling water or grill it for a heart-healthy feast!
On the Grill: Soak ears of corn in water for 30 minutes then grill in the husk for 15 to 20 minutes. Remove the silk before grilling.
FISH
Summer is the perfect time for everyone to make positive changes in their diet by adding many of the tasty varieties of fish available to health-conscious grillers, from mackerel, cod and flounder to monkfish and salmon.
Everyone knows that fish is a great source of protein and an excellent alternative to high-fat meats. But here's something you might not realize: It's also good for your ticker.
“The American Heart Association recommends that we eat fish at least twice a week, preferably fatty fish such as mackerel and salmon. These types contain high levels of heart-healthy omega-3 fatty acids,” explains Dr. Browne.
On the Grill: Wrap salmon with herbs and chopped onion and tomatoes in parchment or aluminum foil and grill or bake 12 minutes for a satisfying meal.
Now that you have these summer tips, get outside and make this season a heart-healthy one.
###
Advanced Heart, Lung and Vascular Care is a multi-specialty group practice in New Jersey staffed by leading experts from major academic medical centers. The Women’s Heart Center offers the following services: general and consultative cardiology, hypertension and heart failure assessment, stress management, executive health and fitness consultations, and comprehensive cardiovascular imaging. These services cover a wide-range of cardiac illnesses in women including congenital heart disease, diabetic heart, vascular disease and arrhythmias.
The Allure of Sweet Temptations -– New Cook Book
Who doesn't relish that first sweet bite of a Twinkie, a Ho-Ho, or even homemade coffee cake? There's something so deliciously decadent about snack cakes that as we are enjoying them with tea, coffee or lemonade, we wonder what the secret is to this notoriously fattening but wonderfully satisfying category of baked treats. Master Baker Leslie Bilderback shows readers how to make their favorite treats in their own kitchens and introduces dozens of other snack cake recipes from around the world. While it may be hazardous to the waistline, this guide includes:
- Over 100 delicious recipes that are easy to follow for novice and experienced bakers alike
•- Decorating tips that range from fun to sublime—illustrated in a gorgeous four-color insert
- Perfect treats for summer get-togethers and holiday parties
Leslie Bilderback has been a certified master chef and baker for nearly 20 years. She has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola's, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu (Paris), she has trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program in the California School of Culinary Arts. She is the author of The Complete Idiot's Guide[rm] to Success as a Chef, The Complete Idiot's Guide[rm] to Comfort Food, and The Complete Idiot's Guide[rm] to Spices and Herbs.
James O. Fraioli is an award-winning author and photographer. He has contributed to over 18 magazines. Fraioli's work has appeared in The New York Times, numerous radio shows across the country, and on The Food Network's The Essence of Emeril. He is the author of The Best Recipes from America's Food Festivals.
The Complete Idiot's Guide® to Snack Cakes
ISBN: 9781592577378, $16.95, June 2008
Authors: Leslie Bilderback, South Pasadena, CA, and James Fraioli
- Over 100 delicious recipes that are easy to follow for novice and experienced bakers alike
•- Decorating tips that range from fun to sublime—illustrated in a gorgeous four-color insert
- Perfect treats for summer get-togethers and holiday parties
Leslie Bilderback has been a certified master chef and baker for nearly 20 years. She has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola's, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu (Paris), she has trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program in the California School of Culinary Arts. She is the author of The Complete Idiot's Guide[rm] to Success as a Chef, The Complete Idiot's Guide[rm] to Comfort Food, and The Complete Idiot's Guide[rm] to Spices and Herbs.
James O. Fraioli is an award-winning author and photographer. He has contributed to over 18 magazines. Fraioli's work has appeared in The New York Times, numerous radio shows across the country, and on The Food Network's The Essence of Emeril. He is the author of The Best Recipes from America's Food Festivals.
The Complete Idiot's Guide® to Snack Cakes
ISBN: 9781592577378, $16.95, June 2008
Authors: Leslie Bilderback, South Pasadena, CA, and James Fraioli
Smart Holiday Gift Ideas
Timeless. Entertaining. Budget-friendly. Puzzle books—the perfect gift option for anyone aged 8 to 80—are here with a vengeance this fall. The two fun (and totally different) titles detailed below debut late October.
LIFE Picture Puzzle: The Amazing Boxed Set—Can you spot the difference between LIFE Picture Puzzle books and the other books gifted each holiday season? LIFE Picture Puzzle books are never re-gifted. Picture puzzles ask solvers to find the differences between two similar photographs. 850,000+ books have been sold (and kept!) since this puzzle series leapt from the pages of LIFE magazine (it was the most popular recurring column). The Amazing Boxed Set features three books with images of vacation spots, animals and other amazing scenes. LIFE Picture Puzzle: The Amazing Boxed Set- Published by LIFE Books- Price $24.95 US.
Fabulous Fun with Puzzles—Sharpen your No. 2 pencils! Originally published in 1947, Fabulous Fun with Puzzles is set to be re-released in a hard, cloth-covered volume with over 400 puzzles, from brain teasers, coin and matchstick challenges, and riddles. Over 60 years later these puzzles are still a challenge: Can you think of a word containing a double a (no proper names)? How about double h, i or w?*Fabulous Fun with Puzzles- Published by Time Inc. Home Entertainment-Price $13.95 US.
LIFE Picture Puzzle: The Amazing Boxed Set—Can you spot the difference between LIFE Picture Puzzle books and the other books gifted each holiday season? LIFE Picture Puzzle books are never re-gifted. Picture puzzles ask solvers to find the differences between two similar photographs. 850,000+ books have been sold (and kept!) since this puzzle series leapt from the pages of LIFE magazine (it was the most popular recurring column). The Amazing Boxed Set features three books with images of vacation spots, animals and other amazing scenes. LIFE Picture Puzzle: The Amazing Boxed Set- Published by LIFE Books- Price $24.95 US.
Fabulous Fun with Puzzles—Sharpen your No. 2 pencils! Originally published in 1947, Fabulous Fun with Puzzles is set to be re-released in a hard, cloth-covered volume with over 400 puzzles, from brain teasers, coin and matchstick challenges, and riddles. Over 60 years later these puzzles are still a challenge: Can you think of a word containing a double a (no proper names)? How about double h, i or w?*Fabulous Fun with Puzzles- Published by Time Inc. Home Entertainment-Price $13.95 US.
Surprising New Trend in Healthy and Productive College Students
The newest generation of college students will soon be packing their bags and heading off to school. For many of these millions of teenagers it will be the first time in their lives that they will be missing one vital element: mom's healthy home cooking!
Teens depend so strongly on their families to educate them as to what constitutes a healthy meal that when Mom and Dad are absent, they slip into a fast food, instant gratification lifestyle. College can be a pressure cooker of stress and new students who lack proper nutrition risk having a disadvantage at a time in their life vital to their success. How can we ensure that our future generation will turn down the burritos, pizza and wings in favor of healthy alternatives that they have created by themselves, for themselves?
Neal Bertrand, author of the cookbook “Rice Cooker Meals: Fast Home Cooking For Busy People” reveals that a surprising new trend in food preparation is the use of the common rice cooker, a device that many have overlooked in these "fast food times". Rice cookers can easily produce home-style meals that lock in all of the healthy elements that a busy student requires to make the Dean's List. More and more students are turning on to the fact that they can become a "Top Chef" without challenging their short attention spans.
Here Neal shares the top 5 reasons why rice cookers produce quick, affordable meals and also support healthy, nourished minds:
1) A Home-Cooked Meal Combats the Chance a College Freshman Will Put On Weight. When teenagers leave the nest for the first time, nutrition is the last thing on their mind. In the mad dash to find their feet at school, they throw caution to the wind and pack on the pounds consuming greasy and chemical enriched fast food. A rice cooker fights the fat by locking in all of the nutrients and vitamins that a student needs to fuel them through that Geology all-nighter. Got leftovers? Trade in your cold greasy pizza with extra cheese for a well balanced hot lunch cooked in minutes!
2) The Dining Hall, Unlike Mom's Kitchen, Isn’t Always Open. Depending on their schedule, college students always seem to be pressed for time…especially when it comes to eating. If the dining hall is closed, the bevy of fast food chains beckon with flashing neon lights. A rice cooker in their dorm room makes them in charge of when and what they eat. Even after a hell-week, students can whip up a meal in less than 30 minutes with preparation taking less than 5 minutes. Toss it in and turn it on!
3) Fast Food is Expensive. If you are not interested in taking out a second mortgage to cover all of the extra expenses that your freshman will beg you to cover, a rice cooker is an affordable solution. For example, one microwave meal or super value meal at a fast food chain can cost over $5. For that same amount of cash your ace student can pick up all the ingredients for Chicken and Pasta (page 31 in Bertrand’s cook book) and have enough food for two dinners, a couple of lunches and maybe even a late-night snack.
4) I Need a Stove! The tiny average dorm room (only 12’ x 9’) rarely has enough room for a roommate, let alone a kitchen! While a refrigerator and computer are vital elements of the perfect dorm room, it is important to also have a space saving appliance to cook with. Smaller than a microwave, the rice cooker will nestle comfortably within any cluttered dorm room. And you’ll be the envy of the entire dorm wing when students smell the mouth-watering aroma of that Taco Soup (page 63 in Bertrand’s cook book) drifting down the hall.
5) Care Packages Are Made With Love, Not Trans Fat. New freshmen revel in their freedom to enjoy all of the foods that you didn't keep in your well-stocked cupboards. So instead of sending them the chips, cookies and snacks that they are most likely already stocking under their beds, send them healthy alternatives that they can pop into their rice cooker and instantly turn into a healthy and tasty treat. Send care packages that help your child stay healthy rather than shipping them food that breaks concentration and turns your potential "Straight-A Student" into an unproductive slug.
College is the beginning of a new and exciting adventure for your teenager. Ensure that they make this transition a success by continuing to instill in them the importance of healthy eating. The growing popularity of rice cookers amongst college students is a positive trend that could help our next generation of leaders stay on a path that will keep them healthy, wealthy and, hopefully, wise.
###
About Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. His two previous publications are Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. Bertrand readily admits he’s not a chef and has no culinary training, but has been cooking rice in a rice cooker since the 1970’s. All of his books, art prints, rice cookers and other products can be seen and ordered from his website, www.RiceCookerMeals.com
Teens depend so strongly on their families to educate them as to what constitutes a healthy meal that when Mom and Dad are absent, they slip into a fast food, instant gratification lifestyle. College can be a pressure cooker of stress and new students who lack proper nutrition risk having a disadvantage at a time in their life vital to their success. How can we ensure that our future generation will turn down the burritos, pizza and wings in favor of healthy alternatives that they have created by themselves, for themselves?
Neal Bertrand, author of the cookbook “Rice Cooker Meals: Fast Home Cooking For Busy People” reveals that a surprising new trend in food preparation is the use of the common rice cooker, a device that many have overlooked in these "fast food times". Rice cookers can easily produce home-style meals that lock in all of the healthy elements that a busy student requires to make the Dean's List. More and more students are turning on to the fact that they can become a "Top Chef" without challenging their short attention spans.
Here Neal shares the top 5 reasons why rice cookers produce quick, affordable meals and also support healthy, nourished minds:
1) A Home-Cooked Meal Combats the Chance a College Freshman Will Put On Weight. When teenagers leave the nest for the first time, nutrition is the last thing on their mind. In the mad dash to find their feet at school, they throw caution to the wind and pack on the pounds consuming greasy and chemical enriched fast food. A rice cooker fights the fat by locking in all of the nutrients and vitamins that a student needs to fuel them through that Geology all-nighter. Got leftovers? Trade in your cold greasy pizza with extra cheese for a well balanced hot lunch cooked in minutes!
2) The Dining Hall, Unlike Mom's Kitchen, Isn’t Always Open. Depending on their schedule, college students always seem to be pressed for time…especially when it comes to eating. If the dining hall is closed, the bevy of fast food chains beckon with flashing neon lights. A rice cooker in their dorm room makes them in charge of when and what they eat. Even after a hell-week, students can whip up a meal in less than 30 minutes with preparation taking less than 5 minutes. Toss it in and turn it on!
3) Fast Food is Expensive. If you are not interested in taking out a second mortgage to cover all of the extra expenses that your freshman will beg you to cover, a rice cooker is an affordable solution. For example, one microwave meal or super value meal at a fast food chain can cost over $5. For that same amount of cash your ace student can pick up all the ingredients for Chicken and Pasta (page 31 in Bertrand’s cook book) and have enough food for two dinners, a couple of lunches and maybe even a late-night snack.
4) I Need a Stove! The tiny average dorm room (only 12’ x 9’) rarely has enough room for a roommate, let alone a kitchen! While a refrigerator and computer are vital elements of the perfect dorm room, it is important to also have a space saving appliance to cook with. Smaller than a microwave, the rice cooker will nestle comfortably within any cluttered dorm room. And you’ll be the envy of the entire dorm wing when students smell the mouth-watering aroma of that Taco Soup (page 63 in Bertrand’s cook book) drifting down the hall.
5) Care Packages Are Made With Love, Not Trans Fat. New freshmen revel in their freedom to enjoy all of the foods that you didn't keep in your well-stocked cupboards. So instead of sending them the chips, cookies and snacks that they are most likely already stocking under their beds, send them healthy alternatives that they can pop into their rice cooker and instantly turn into a healthy and tasty treat. Send care packages that help your child stay healthy rather than shipping them food that breaks concentration and turns your potential "Straight-A Student" into an unproductive slug.
College is the beginning of a new and exciting adventure for your teenager. Ensure that they make this transition a success by continuing to instill in them the importance of healthy eating. The growing popularity of rice cookers amongst college students is a positive trend that could help our next generation of leaders stay on a path that will keep them healthy, wealthy and, hopefully, wise.
###
About Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. His two previous publications are Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. Bertrand readily admits he’s not a chef and has no culinary training, but has been cooking rice in a rice cooker since the 1970’s. All of his books, art prints, rice cookers and other products can be seen and ordered from his website, www.RiceCookerMeals.com
Tuesday, June 17, 2008
Bistros and Brasseries Recipes and Reflections on Classic Café Cooking
Dark wood, zinc bars, gilt mirrors, and simple, satisfying dishes — this is the world of bistros and brasseries. The latest book from the Culinary Institute of America, is rich and redolent with the sights, sounds, aromas, and romance of classic bistro fare, BISTROS AND BRASSERIES: Recipes and Reflections on Classic Café Cooking (Lebhar-Friedman Books; July 2008; hardcover/$29.95; ISBN:987-0-86730-924-0). By traveling to some of the great bistros and brasseries in the United States and France, the authors truly harvested the crème de la crème of casual French food and warm eatery atmosphere.
Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads and succulent stews, all prepared and served up with the delightful joie de vivre of CIA authors, John W. Fischer and Lou Jones. They have brought the bistro experience to home cooks everywhere with recipes such as:
§ Salade Niçoise
§ Warm Gravlax and Potato Salad
§ Provençal-Style Vegetable and Pasta Soup
§ Savory Shrimp and Asparagus Crêpes
§ Quiche Lorraine
§ Rabbit Stew
§ Duck Confit with Prunes and Apples
§ Cassoulet
§ Sous-Vide Spiced Pork Belly
§ Beignets
§ Cherry Clafouti
§ Peach and Goat Cheese Tarts
From simple dishes perfect for a quick and tasteful weeknight meal to more involved recipes like Coq-au-Vin and Cassoulet for special meals and entertaining, BISTROS AND BRASSERIES brings French cuisine home with style, and without intimidation. The authors suggest which recipe components can be purchased pre-made, substitutions for uncommon ingredients, and beverage pairings for every dish. “This is French comfort food,” they write, and with BISTROS AND BRASSERIES, they ensure that it be pleasure to prepare, serve, and savor.
And, luxurious French dishes need not be rich and fattening. Foie gras and cheeses, so important to French cuisine, are kept in balance by serving red wines to accompany them. Freshly harvested ingredients burst with flavor and satisfy in smaller servings. Fischer and Jones explore, in-depth, pairing cheese and wines, as well as provide information on how to pick cheeses, what to look for and how to store them.
BISTROS AND BRASSERIES helps turn staples of a French larder such as meats, poultry, fish, fresh cream, eggs, and seasonal fruits into dishes and meals for which bistros and brasseries are famous. Whether looking for a bit of French flair or a serious bistro experience from apéritifs to fromages, there is something for everyone in BISTROS AND BRASSERIES.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
John W Fischer has more than 10 years of experience in the restaurant industry. He holds an Advanced Certificate from the Wine & Spirit Education Trust and is the author of At Your Service: A Hands-on Guide to the Professional Dining Room. A 1988 graduate of The Culinary Institute of America, he returned to join the faculty in 2000, and is now an associate professor in table service.
Lou Jones, who hails from Great Britain, is assistant dean for culinary arts at The Culinary Institute of America. He has garnered a number of awards, including British National Chef of the Year in 1994, two Culinary Olympics gold medals in 1992, gold medals at the Culinary World Cup in 1990 and 1194, and was appointed a member of the Most Excellent Order of the British Empire in 1994.
Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads and succulent stews, all prepared and served up with the delightful joie de vivre of CIA authors, John W. Fischer and Lou Jones. They have brought the bistro experience to home cooks everywhere with recipes such as:
§ Salade Niçoise
§ Warm Gravlax and Potato Salad
§ Provençal-Style Vegetable and Pasta Soup
§ Savory Shrimp and Asparagus Crêpes
§ Quiche Lorraine
§ Rabbit Stew
§ Duck Confit with Prunes and Apples
§ Cassoulet
§ Sous-Vide Spiced Pork Belly
§ Beignets
§ Cherry Clafouti
§ Peach and Goat Cheese Tarts
From simple dishes perfect for a quick and tasteful weeknight meal to more involved recipes like Coq-au-Vin and Cassoulet for special meals and entertaining, BISTROS AND BRASSERIES brings French cuisine home with style, and without intimidation. The authors suggest which recipe components can be purchased pre-made, substitutions for uncommon ingredients, and beverage pairings for every dish. “This is French comfort food,” they write, and with BISTROS AND BRASSERIES, they ensure that it be pleasure to prepare, serve, and savor.
And, luxurious French dishes need not be rich and fattening. Foie gras and cheeses, so important to French cuisine, are kept in balance by serving red wines to accompany them. Freshly harvested ingredients burst with flavor and satisfy in smaller servings. Fischer and Jones explore, in-depth, pairing cheese and wines, as well as provide information on how to pick cheeses, what to look for and how to store them.
BISTROS AND BRASSERIES helps turn staples of a French larder such as meats, poultry, fish, fresh cream, eggs, and seasonal fruits into dishes and meals for which bistros and brasseries are famous. Whether looking for a bit of French flair or a serious bistro experience from apéritifs to fromages, there is something for everyone in BISTROS AND BRASSERIES.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
John W Fischer has more than 10 years of experience in the restaurant industry. He holds an Advanced Certificate from the Wine & Spirit Education Trust and is the author of At Your Service: A Hands-on Guide to the Professional Dining Room. A 1988 graduate of The Culinary Institute of America, he returned to join the faculty in 2000, and is now an associate professor in table service.
Lou Jones, who hails from Great Britain, is assistant dean for culinary arts at The Culinary Institute of America. He has garnered a number of awards, including British National Chef of the Year in 1994, two Culinary Olympics gold medals in 1992, gold medals at the Culinary World Cup in 1990 and 1194, and was appointed a member of the Most Excellent Order of the British Empire in 1994.
Pomegranate-Blueberry and Piña Colada Bars, Plus Mango Quarts and Piña Colada Pints are added to the Popular ¡Hola Fruta!® Line
Pierre’s Ice Cream Company, a leader in the production and distribution of gourmet ice cream products, announces three new additions to its highly successful ¡Hola Fruta!® product line available in the greater Cincinnati area. Translated “Hello Fruit,” the ¡Hola Fruta!® product line contains all-natural, unique sherbet flavors blended from the finest fruit purees and luscious pieces of real fruit. Mango will be the eighth flavor added to the line, which already includes: Margarita, Peach, Piña Colada, Pomegranate, Pomegranate-Blueberry, Raspberry, and Strawberry. Also, Piña Colada was added to the Pint line. In addition, the company is introducing two new 100-calorie ¡Hola Fruta!® bars in Pomegranate-Blueberry and Piña Colada. ¡Hola Fruta!® products are available at Kroger, Bigg’s, Circle K, and Discount Drug stores in Greater Cincinnati.
In 2007, ¡Hola Fruta!® was launched in more than 3,000 stores nationwide. Since then, that number has increased by 46% with the eight unique ¡Hola Fruta!® flavors and two flavors of bars being sold at more than 4,400 stores in 34 states. Stores which featured ¡Hola Fruta!® last year experienced double digit growth in their sherbet categories (versus previous year’s sales).
“Success of the ¡Hola Fruta!® line shows there is enthusiasm for a product like this in the marketplace. By identifying unique and emerging flavors, and creating formulas which incorporate delicious fruit purees and real pieces of fruit, we are able to introduce a different kind of sherbet to consumers,” said Shelley Roth, president of Pierre’s Ice Cream Company. “With the new flavors and new bars, and a fun marketing campaign, we expect great things from ¡Hola Fruta!® in 2008. Plus, we will continue to look for new ways to expand our product line and offer the great tasting, low fat treats that delight our customers.”
Pierre’s has also launched an exciting new marketing initiative known as Fiesta FridaySM to coincide with the introduction of the new products. The Fiesta FridaySM Promotion gives consumers an opportunity to win free ¡Hola Fruta!® in the form of a complete “fiesta” or “party” kit for their office, company, group, organization or school.
Individuals are encouraged to visit www.holafruta.com to register for a chance to win the Fiesta FridaySM prizes for their group. Pierre’s expects to award approximately 350 prize packages. No purchase is required.
This program is a fun way to say “Happy Friday” or simply celebrate with friends or coworkers!
The Fiesta FridaySM giveaway includes:
5 Quarts of ¡Hola Fruta!® (assorted flavors)
50 Bowls
50 Spoons
100 Napkins
2 Ice Cream Scoops
1 Table Cover
6 Signs / Invitations
25 - Discount coupons for ¡Hola Fruta!®
8 Strands of Party Beads
1 Pair Maracas
All eight flavors of ¡Hola Fruta!® super-premium pure fruit sherbet are naturally low in fat and cholesterol. With 130-150 calories per ½ cup serving, it makes a great indulgence for those looking for a delicious, all natural treat while trying to watch their weight. ¡Hola Fruta!® can also be combined with additional ingredients to make other delectable desserts and refreshing drinks (recipes available upon request). ¡Hola Fruta!® is the newest addition to an already extensive line of products by Pierre’s Ice Cream, a company that has been dishing up gourmet family treats for more than 75 years.
¡Hola Fruta!® can be found nationwide in Acme (Northeast Ohio), Bi-Rite, Brookshire Bros., Buehler’s, Busch’s, Circle K (Great Lakes Division), City Market, Community Markets, Dave’s, Dillon, Discount Drug Mart, Fisher Foods, Five Star Stores, Fresh Encounters, Fry’s, Fulmer’s, Giant Eagle, Giant Foods, Great Scot, Heinen’s, IGA, Ingles, King Soopers, Kroger, Lowes, Marc’s, Ralph’s, Rego’s, Riesbeck’s, Shaw’s, Shop-Rite, Smith’s, Spartan Stores, Star Market, Super K-Mart (Northeast Ohio), Tops, United Supermarkets, VG’s, Walgreen’s (Northeast Ohio), Winn Dixie and Zagara’s.
¡Hola Fruta!® Premium Pure Fruit Sherbet is sold in quarts, pints and bars, with colorful, eye-catching graphics and labeling information printed in both English and Spanish. The average retail price range for the quart container and bars is $4.79-$4.99, and the average retail price range for a pint container is $3.79-$3.99. ¡Hola Fruta!® is certified Kosher (OU-D) by the Orthodox Union.
¡Hola Fruta! Available at Kroger, Bigg’s, Circle K, and Discount Drug Stores in Greater Cincinnati.
NOTE: Have tried these and they are wonderful. Highly recommended.
In 2007, ¡Hola Fruta!® was launched in more than 3,000 stores nationwide. Since then, that number has increased by 46% with the eight unique ¡Hola Fruta!® flavors and two flavors of bars being sold at more than 4,400 stores in 34 states. Stores which featured ¡Hola Fruta!® last year experienced double digit growth in their sherbet categories (versus previous year’s sales).
“Success of the ¡Hola Fruta!® line shows there is enthusiasm for a product like this in the marketplace. By identifying unique and emerging flavors, and creating formulas which incorporate delicious fruit purees and real pieces of fruit, we are able to introduce a different kind of sherbet to consumers,” said Shelley Roth, president of Pierre’s Ice Cream Company. “With the new flavors and new bars, and a fun marketing campaign, we expect great things from ¡Hola Fruta!® in 2008. Plus, we will continue to look for new ways to expand our product line and offer the great tasting, low fat treats that delight our customers.”
Pierre’s has also launched an exciting new marketing initiative known as Fiesta FridaySM to coincide with the introduction of the new products. The Fiesta FridaySM Promotion gives consumers an opportunity to win free ¡Hola Fruta!® in the form of a complete “fiesta” or “party” kit for their office, company, group, organization or school.
Individuals are encouraged to visit www.holafruta.com to register for a chance to win the Fiesta FridaySM prizes for their group. Pierre’s expects to award approximately 350 prize packages. No purchase is required.
This program is a fun way to say “Happy Friday” or simply celebrate with friends or coworkers!
The Fiesta FridaySM giveaway includes:
5 Quarts of ¡Hola Fruta!® (assorted flavors)
50 Bowls
50 Spoons
100 Napkins
2 Ice Cream Scoops
1 Table Cover
6 Signs / Invitations
25 - Discount coupons for ¡Hola Fruta!®
8 Strands of Party Beads
1 Pair Maracas
All eight flavors of ¡Hola Fruta!® super-premium pure fruit sherbet are naturally low in fat and cholesterol. With 130-150 calories per ½ cup serving, it makes a great indulgence for those looking for a delicious, all natural treat while trying to watch their weight. ¡Hola Fruta!® can also be combined with additional ingredients to make other delectable desserts and refreshing drinks (recipes available upon request). ¡Hola Fruta!® is the newest addition to an already extensive line of products by Pierre’s Ice Cream, a company that has been dishing up gourmet family treats for more than 75 years.
¡Hola Fruta!® can be found nationwide in Acme (Northeast Ohio), Bi-Rite, Brookshire Bros., Buehler’s, Busch’s, Circle K (Great Lakes Division), City Market, Community Markets, Dave’s, Dillon, Discount Drug Mart, Fisher Foods, Five Star Stores, Fresh Encounters, Fry’s, Fulmer’s, Giant Eagle, Giant Foods, Great Scot, Heinen’s, IGA, Ingles, King Soopers, Kroger, Lowes, Marc’s, Ralph’s, Rego’s, Riesbeck’s, Shaw’s, Shop-Rite, Smith’s, Spartan Stores, Star Market, Super K-Mart (Northeast Ohio), Tops, United Supermarkets, VG’s, Walgreen’s (Northeast Ohio), Winn Dixie and Zagara’s.
¡Hola Fruta!® Premium Pure Fruit Sherbet is sold in quarts, pints and bars, with colorful, eye-catching graphics and labeling information printed in both English and Spanish. The average retail price range for the quart container and bars is $4.79-$4.99, and the average retail price range for a pint container is $3.79-$3.99. ¡Hola Fruta!® is certified Kosher (OU-D) by the Orthodox Union.
¡Hola Fruta! Available at Kroger, Bigg’s, Circle K, and Discount Drug Stores in Greater Cincinnati.
NOTE: Have tried these and they are wonderful. Highly recommended.
Organic Vs. Hormone Free Dairy Survey
Farmland Dairies™, the makers of the nationally recognized Special Request™ Skim Plus® line of dairy products, the number one selling fortified milk in the New York Metropolitan area, today released the results of a new nationwide survey revealing that organic milk is not better in the eyes of consumers.
The survey, conducted by Harris Interactive®, found that more than four in five (84 percent) U.S. adult respondents believe that just because a milk product is designated as "organic" does not necessarily make it a better option. Additionally, two in three milk drinkers (67 percent) agree that non-organic milk that is free of artificial hormones and antibiotics is just as healthy as organic milk.
“Selecting milk products that are free of artificial hormones and antibiotics is important to consumers now more than ever,” said Martin Margherio, chief executive officer of Farmland Dairies. “That is why our Special Request Skim Plus line of products is better than organic as they are 100 percent free of artificial hormones and antibiotics, delicious, creamy and fortified with protein, calcium and vitamins essential to good health. It is the only milk product of its kind in America.”
The survey also reveals that most U.S. adult milk drinkers prefer lower fat milk (75 percent), with nearly three in four (72 percent) wishing skim milk did not taste so watered down. When it comes to selecting the type of milk they drink, more than nine in ten milk drinkers (92 percent) say good taste is important or very important.
Special Request Skim Plus® fat free white and chocolate milk products are made from 100 percent real cow’s milk and contain no artificial hormones or antibiotics. Delicious, creamy and fortified in vitamins A and D, Special Request Skim Plus® is 100 percent fat free and contains 37 percent more protein and 34 percent more calcium than whole milk. Additionally, Special Request Skim Plus® products are an excellent source of phosphorus and Vitamin B2 for strong bones and energy.
For more information on Farmland Dairies products, please call 1-888-727-6252 or visit us online at www.farmlanddairies.com.
About Farmland Dairies LLC
For over 90 years, Farmland Dairies LLC has produced delicious and nutritious fresh and fortified milk products including nationally recognized Special Request™ Skim Plus®. Since 1995, Farmland Dairies’ products have been 100 percent rBST free and can be found in dairy cases throughout New York, New Jersey, Pennsylvania, Connecticut, Massachusetts, Rhode Island, Delaware, Virginia, Maryland, Georgia and Florida. Farmland Dairies is also the producer of Welsh Farms, Parmalat and Lil’ Milk dairy products. An industry leader in food safety, Farmland Dairies is the largest Hazard Analysis and Critical Control Point (HACCP) certified milk processing plant in the United States. Martin Margherio is the chief executive officer of Farmland Dairies LLC, which has state-of-the-art production facilities in Wallington, New Jersey and Grand Rapids, Michigan. For more information on Farmland Dairies products, please call 1-888-727-6252 or visit www.farmlanddairies.com.
About Harris Interactive
Harris Interactive is a global leader in custom market research. With a long and rich history in multimodal research that is powered by our science and technology, we assist clients in achieving business results. Harris Interactive serves clients globally through our North American, European and Asian offices and a network of independent market research firms. For more information, please visit www.harrisinteractive.com.
About the Survey
This Milk survey was conducted online within the United States by Harris Interactive on behalf of Farmland Dairies LLC among 2,128 adults ages 18+, of whom, 1,903 drink milk. This online survey is not based on a probability sample and therefore no estimates of theoretical sampling error can be calculated. For complete methodology, including weighting variables, please contact Brian M. Lowe at 973-415-8344 or via e-mail at blowe@bmlcommunications.com.
The survey, conducted by Harris Interactive®, found that more than four in five (84 percent) U.S. adult respondents believe that just because a milk product is designated as "organic" does not necessarily make it a better option. Additionally, two in three milk drinkers (67 percent) agree that non-organic milk that is free of artificial hormones and antibiotics is just as healthy as organic milk.
“Selecting milk products that are free of artificial hormones and antibiotics is important to consumers now more than ever,” said Martin Margherio, chief executive officer of Farmland Dairies. “That is why our Special Request Skim Plus line of products is better than organic as they are 100 percent free of artificial hormones and antibiotics, delicious, creamy and fortified with protein, calcium and vitamins essential to good health. It is the only milk product of its kind in America.”
The survey also reveals that most U.S. adult milk drinkers prefer lower fat milk (75 percent), with nearly three in four (72 percent) wishing skim milk did not taste so watered down. When it comes to selecting the type of milk they drink, more than nine in ten milk drinkers (92 percent) say good taste is important or very important.
Special Request Skim Plus® fat free white and chocolate milk products are made from 100 percent real cow’s milk and contain no artificial hormones or antibiotics. Delicious, creamy and fortified in vitamins A and D, Special Request Skim Plus® is 100 percent fat free and contains 37 percent more protein and 34 percent more calcium than whole milk. Additionally, Special Request Skim Plus® products are an excellent source of phosphorus and Vitamin B2 for strong bones and energy.
For more information on Farmland Dairies products, please call 1-888-727-6252 or visit us online at www.farmlanddairies.com.
About Farmland Dairies LLC
For over 90 years, Farmland Dairies LLC has produced delicious and nutritious fresh and fortified milk products including nationally recognized Special Request™ Skim Plus®. Since 1995, Farmland Dairies’ products have been 100 percent rBST free and can be found in dairy cases throughout New York, New Jersey, Pennsylvania, Connecticut, Massachusetts, Rhode Island, Delaware, Virginia, Maryland, Georgia and Florida. Farmland Dairies is also the producer of Welsh Farms, Parmalat and Lil’ Milk dairy products. An industry leader in food safety, Farmland Dairies is the largest Hazard Analysis and Critical Control Point (HACCP) certified milk processing plant in the United States. Martin Margherio is the chief executive officer of Farmland Dairies LLC, which has state-of-the-art production facilities in Wallington, New Jersey and Grand Rapids, Michigan. For more information on Farmland Dairies products, please call 1-888-727-6252 or visit www.farmlanddairies.com.
About Harris Interactive
Harris Interactive is a global leader in custom market research. With a long and rich history in multimodal research that is powered by our science and technology, we assist clients in achieving business results. Harris Interactive serves clients globally through our North American, European and Asian offices and a network of independent market research firms. For more information, please visit www.harrisinteractive.com.
About the Survey
This Milk survey was conducted online within the United States by Harris Interactive on behalf of Farmland Dairies LLC among 2,128 adults ages 18+, of whom, 1,903 drink milk. This online survey is not based on a probability sample and therefore no estimates of theoretical sampling error can be calculated. For complete methodology, including weighting variables, please contact Brian M. Lowe at 973-415-8344 or via e-mail at blowe@bmlcommunications.com.
Roosters Restaurant Comes to Milford
Milford residents can start counting the days until the grand opening of the latest Roosters restaurant in the Cincinnati area. Roosters is known for its variety of chicken wings, pizzas, burgers, salads and FUN!
The restaurant’s grand opening celebration is set for 11:00 am on Monday, July 14. The first 100 customers will receive a free Roosters t-shirt and a Fun Card that allows them a 10% discount on in-store meals through the end of the year.
Roosters is well-established in and around Columbus, but is a new concept for many people in the Cincinnati area. “Roosters is a family-friendly sports restaurant that provides great food and an even better value,” said Melissa Richter, Roosters co-owner. “At a time when people are watching their wallets, a family of four can have a great meal and a great time at Roosters for around $25,” added Richter.
As one might expect in a restaurant named Roosters, the signature dish is the chicken wing. Wings are cooked fresh in pure soy oil. Customers can choose from a variety of original sauces, including teriyaki, bbq, garlic, mild and hot. For customers who like their wings extremely hot, they can venture into “Donkey,” “Killer” and “Super Killer” wings. “Even people who love hot food will be lucky to make it through five “Super Killer” wings,” says Richter.
In addition to wings, other signature dishes include the Buffalo Chicken Pizza, the Red, Bacon & Blue Salad, and the Parmesan Chicken Sandwich.
While they dine, customers can view their favorite sporting events on more than three dozen 42” high-definition plasma televisions.
The new Milford Roosters will be owned and operated by BRF Management Group.
BRF Management Group has the rights to open seven Roosters restaurants in a three-county area in and around Cincinnati. The Milford location will be the group’s second Roosters. BRF’s first Roosters is located in Springdale.
BRF is made up of a group of Chillicothe, Ohio residents with a broad background of business experience. Mark and Cheryl Frazier are long-time residents of Chillicothe. Mark is a CPA and financial planner, and the couple has been operating a successful financial planning business for the last 17 years. Rich and Melissa Richter are also long-time Chillicothe residents. Rich is president of his family’s home improvement business that has served Chillicothe for 50 years. Melissa has extensive restaurant experience, having worked in management with Red Lobster, Applebee’s and Tumbleweed restaurants. Marketing Manager Kristi Burns is also a native of Chillicothe and has owned and operated a salon and spa for almost 20 years.
The new Roosters is located at 101 Old Bank Road in Milford.
The restaurant’s grand opening celebration is set for 11:00 am on Monday, July 14. The first 100 customers will receive a free Roosters t-shirt and a Fun Card that allows them a 10% discount on in-store meals through the end of the year.
Roosters is well-established in and around Columbus, but is a new concept for many people in the Cincinnati area. “Roosters is a family-friendly sports restaurant that provides great food and an even better value,” said Melissa Richter, Roosters co-owner. “At a time when people are watching their wallets, a family of four can have a great meal and a great time at Roosters for around $25,” added Richter.
As one might expect in a restaurant named Roosters, the signature dish is the chicken wing. Wings are cooked fresh in pure soy oil. Customers can choose from a variety of original sauces, including teriyaki, bbq, garlic, mild and hot. For customers who like their wings extremely hot, they can venture into “Donkey,” “Killer” and “Super Killer” wings. “Even people who love hot food will be lucky to make it through five “Super Killer” wings,” says Richter.
In addition to wings, other signature dishes include the Buffalo Chicken Pizza, the Red, Bacon & Blue Salad, and the Parmesan Chicken Sandwich.
While they dine, customers can view their favorite sporting events on more than three dozen 42” high-definition plasma televisions.
The new Milford Roosters will be owned and operated by BRF Management Group.
BRF Management Group has the rights to open seven Roosters restaurants in a three-county area in and around Cincinnati. The Milford location will be the group’s second Roosters. BRF’s first Roosters is located in Springdale.
BRF is made up of a group of Chillicothe, Ohio residents with a broad background of business experience. Mark and Cheryl Frazier are long-time residents of Chillicothe. Mark is a CPA and financial planner, and the couple has been operating a successful financial planning business for the last 17 years. Rich and Melissa Richter are also long-time Chillicothe residents. Rich is president of his family’s home improvement business that has served Chillicothe for 50 years. Melissa has extensive restaurant experience, having worked in management with Red Lobster, Applebee’s and Tumbleweed restaurants. Marketing Manager Kristi Burns is also a native of Chillicothe and has owned and operated a salon and spa for almost 20 years.
The new Roosters is located at 101 Old Bank Road in Milford.
FreeShipping.org debuts
Fueled by the escalating cost for a tank of gas and the convenience of making discounted purchases from home, a growing number of consumers are flocking to the Internet for online shopping instead of driving to brick and mortar stores. Yet online shopping can have drawbacks, namely the shipping fees that many retailers charge.
Savvy online shoppers recognize that the cost of shipping can determine whether a purchase is worthwhile, thus the value of buying items from merchants who offer free shipping. Locating Internet retailers that provide these deals was challenging, until the debut of FreeShipping.org.
Launched last December, FreeShipping.org is a one-stop destinations for consumers to find online retailers that offer free shipping deals. The site, which includes more than 750 name-brand stores, allows visitors to search by brand or category.
Among the major retailers on FreeShipping.org are JCPenney, Target, Bloomingdale’s, Kohl’s, Sears, Best Buy, Old Navy, and Nordstrom. Macy’s is one of the site’s top partners, offering as many as 15 free shipping coupons at one time.
“Many online shoppers can identify with the experience of finding a great deal and then discovering an expensive shipping charge during checkout,” said Luke Knowles, who founded FreeShipping.org with his wife, Maisie. “Shopping online is more appealing when you know that you won’t have to pay for shipping.”
Online shoppers and retailers alike have found FreeShipping.org beneficial. Traffic on the site has doubled every month since it debuted last December. The sales FreeShipping.org has generated for the brands on its site have doubled every month, too.
In May, FreeShipping.org helped create more than $250,000 in sales. Knowles expects to have more than 1,000 retailers offering free shipping deals on the site by year’s end.
“People respond more favorably to free shipping than a discount coupon,” Knowles said. “In many cases, the cost of an online purchase is more reasonable when an item is full price and there is free shipping compared to an item that is discounted but has shipping charges.”
Along with more cost-effective prices that can be found at brick and mortar stores, convenience is a major factor for online shopping, and free shipping further enhances the appeal.
“I’m a new mom, so I have little time to shop at a mall. I make most of my purchases online. I do most of my holiday shopping online, too,” said Maisie Knowles. “By creating a single site where consumers can find online retailers that offer free shipping deals, we are saving visitors time and money, which is something that interests everyone.”
Savvy online shoppers recognize that the cost of shipping can determine whether a purchase is worthwhile, thus the value of buying items from merchants who offer free shipping. Locating Internet retailers that provide these deals was challenging, until the debut of FreeShipping.org.
Launched last December, FreeShipping.org is a one-stop destinations for consumers to find online retailers that offer free shipping deals. The site, which includes more than 750 name-brand stores, allows visitors to search by brand or category.
Among the major retailers on FreeShipping.org are JCPenney, Target, Bloomingdale’s, Kohl’s, Sears, Best Buy, Old Navy, and Nordstrom. Macy’s is one of the site’s top partners, offering as many as 15 free shipping coupons at one time.
“Many online shoppers can identify with the experience of finding a great deal and then discovering an expensive shipping charge during checkout,” said Luke Knowles, who founded FreeShipping.org with his wife, Maisie. “Shopping online is more appealing when you know that you won’t have to pay for shipping.”
Online shoppers and retailers alike have found FreeShipping.org beneficial. Traffic on the site has doubled every month since it debuted last December. The sales FreeShipping.org has generated for the brands on its site have doubled every month, too.
In May, FreeShipping.org helped create more than $250,000 in sales. Knowles expects to have more than 1,000 retailers offering free shipping deals on the site by year’s end.
“People respond more favorably to free shipping than a discount coupon,” Knowles said. “In many cases, the cost of an online purchase is more reasonable when an item is full price and there is free shipping compared to an item that is discounted but has shipping charges.”
Along with more cost-effective prices that can be found at brick and mortar stores, convenience is a major factor for online shopping, and free shipping further enhances the appeal.
“I’m a new mom, so I have little time to shop at a mall. I make most of my purchases online. I do most of my holiday shopping online, too,” said Maisie Knowles. “By creating a single site where consumers can find online retailers that offer free shipping deals, we are saving visitors time and money, which is something that interests everyone.”
Saturday, June 14, 2008
Delicious Gourmet Summer Tarts
From backyard barbeques to elegant
garden parties under the stars, entertaining is at its best in the summer
months. This summer, The Daphne Baking Company’s signature thaw-and-serve
dessert tarts let the busy host get out of the kitchen to enjoy the party.
In addition to the flagship chocolate, lemon and macadamia nut flavors,
The Daphne Baking Company is offering new chocolate raspberry and passion
fruit flavors throughout June, July and August. Delicious served plain or
garnished with spiked whipped cream and fresh summer berries, The Daphne
Baking Company insists “you take the credit.” The tarts are currently
available at retail outlets throughout Connecticut and New York and
on-line at www.daphnebaking.com.
About The Daphne Baking Company
“We do the work, you take the credit”
In 2007 New York real estate tycoon Bo Bartlett decided she needed a
change of pace. She enrolled in New York’s Institute of Culinary
Education, graduated, and in 2007 founded The Daphne Baking Company in
Kent, Connecticut. Designed for the busy hostess, The Daphne Baking
Company’s luxury thaw-and-serve dessert tarts are handcrafted using
premium, all natural ingredients including sweet cream butter, Valrohna
chocolate, and artisianal New England maple syrup. The stylishly packaged
gourmet tarts are available in the company’s flagship flavors: chocolate
mouse, lemon, and macadamia nut as well as a number of seasonal varieties.
For a list of stores that carry the tarts or to order online, visit
www.daphnebaking.com.
garden parties under the stars, entertaining is at its best in the summer
months. This summer, The Daphne Baking Company’s signature thaw-and-serve
dessert tarts let the busy host get out of the kitchen to enjoy the party.
In addition to the flagship chocolate, lemon and macadamia nut flavors,
The Daphne Baking Company is offering new chocolate raspberry and passion
fruit flavors throughout June, July and August. Delicious served plain or
garnished with spiked whipped cream and fresh summer berries, The Daphne
Baking Company insists “you take the credit.” The tarts are currently
available at retail outlets throughout Connecticut and New York and
on-line at www.daphnebaking.com.
About The Daphne Baking Company
“We do the work, you take the credit”
In 2007 New York real estate tycoon Bo Bartlett decided she needed a
change of pace. She enrolled in New York’s Institute of Culinary
Education, graduated, and in 2007 founded The Daphne Baking Company in
Kent, Connecticut. Designed for the busy hostess, The Daphne Baking
Company’s luxury thaw-and-serve dessert tarts are handcrafted using
premium, all natural ingredients including sweet cream butter, Valrohna
chocolate, and artisianal New England maple syrup. The stylishly packaged
gourmet tarts are available in the company’s flagship flavors: chocolate
mouse, lemon, and macadamia nut as well as a number of seasonal varieties.
For a list of stores that carry the tarts or to order online, visit
www.daphnebaking.com.
Thursday, June 12, 2008
Napa River Grill Opens Its Doors in Westport Village on June 16
Napa River Grill has packed up its Dupont location and leaped to a new pad. On Monday, June 16 the restaurant, known for great food, great service and great attitude, will open at 1211 Herr Lane in Westport Village. Lunch and dinner will be served Monday through Saturday. Only dinner service is available on Sundays. Napa River Grill will also have happy hour daily from 4:30 to 7 p.m. Reservations can be made by calling (502) 423-5822 or visiting www.napariverlouisville.com.
“With the help of Swope Design Group, our décor has evolved and made the dining experience more intimate,” said proprietor J.D. Rothberg. “The color palette was inspired by the landscape of California’s Napa Valley with a lot of warm colors like mustard, eggplant and deep green.”
The Westport Village location is 6,250 square feet, with an additional 2,000 square feet on the covered patio. The restaurant will seat 180 guests; which includes two private dining areas, a new patio bar and another full service bar inside.
The main dining room showcases Napa’s signature glass top bar and 1,100 bottle wine rack. To accentuate the intimate atmosphere, banquet seating will line the walls which are decked out with interesting artwork. A custom-made oak table nestled in the corner and overlooking the dining room seats 12 people and is perfect for an intimate special occasion.
The first private dining room has been named “The Vineyard Room” and seats 22 guests. The wood and glass dividers can be opened to join the main dining room. In this area evocative of a wine cellar tasting room guests will walk upon the cork floor and beneath a cut glass wine bottle ceiling. The larger private dining room seats 60 and is connected to the patio bar.
The 100-seat covered patio includes a 40-seat bar featuring bar and soft seating. Guests can dine in the vineyard featuring pinot noir, chardonnay and zinfandel grapes. Two “fire tables,” stone tables with fire pits in the center, can seat parties of up to 10 people.
In addition to Rothberg as proprietor, Napa enthusiasts will recognize the familiar faces of general manager Shane Hall, concierge and events manager Emily Walz, and executive chef David Malthaner.
“Our loyal guests will find familiar signature dishes on our menu as well as some new flavors,” said Malthaner.
New items on the menu include Spicy Tomato Mussels with ciabatta toast points; Wok Seared Seafood made with lobster, scallops, mussels, linguine, vegetables and basil in a red Thai curry sauce; and Veal Napoleon, layers of veal, prosciutto ham, havarti cheese, crimini mushroom risotto, wilted spinach and sherry cream sauce. Those with a sweet tooth can try the Banana Spring Roll, fresh banana coated with butterscotch and wrapped in spring roll pastry, served with toffee pieces and vanilla bean ice cream; and Hazelnut Chocolate Cake made with caramel chocolate ganache, chocolate mousse, hazelnut praline and caramel sauce.
Westport Village is an outdoor specialty village consisting of 170,000 square feet of restaurants and shopping. The Napa River Grill will be the anchor to this lifestyle center. Their signature Napa frog will be displayed in a fountain on the front patio.
Since opening in August 1999, Napa River Grill has grown into one of Louisville’s hottest dining spots. This stylish venue has established a hearty following, received rave reviews and won numerous awards, including Louisville magazine’s “Best New Restaurant, ” “Favorite Restaurant,” “Best Wine List,” and “Best Décor.” Other accolades include a Wine Spectator Award of Excellence and Prep magazine’s Blue Plate Award for “Best Upscale Casual Restaurant.”
Napa River Grill is located at 1211 Herr Lane. Open daily with happy hour from 4:30 p.m. to 7 p.m. For more information or reservations, please contact Napa River Grill at 502-423-5822 or visit www.napariverlouisville.com.
“With the help of Swope Design Group, our décor has evolved and made the dining experience more intimate,” said proprietor J.D. Rothberg. “The color palette was inspired by the landscape of California’s Napa Valley with a lot of warm colors like mustard, eggplant and deep green.”
The Westport Village location is 6,250 square feet, with an additional 2,000 square feet on the covered patio. The restaurant will seat 180 guests; which includes two private dining areas, a new patio bar and another full service bar inside.
The main dining room showcases Napa’s signature glass top bar and 1,100 bottle wine rack. To accentuate the intimate atmosphere, banquet seating will line the walls which are decked out with interesting artwork. A custom-made oak table nestled in the corner and overlooking the dining room seats 12 people and is perfect for an intimate special occasion.
The first private dining room has been named “The Vineyard Room” and seats 22 guests. The wood and glass dividers can be opened to join the main dining room. In this area evocative of a wine cellar tasting room guests will walk upon the cork floor and beneath a cut glass wine bottle ceiling. The larger private dining room seats 60 and is connected to the patio bar.
The 100-seat covered patio includes a 40-seat bar featuring bar and soft seating. Guests can dine in the vineyard featuring pinot noir, chardonnay and zinfandel grapes. Two “fire tables,” stone tables with fire pits in the center, can seat parties of up to 10 people.
In addition to Rothberg as proprietor, Napa enthusiasts will recognize the familiar faces of general manager Shane Hall, concierge and events manager Emily Walz, and executive chef David Malthaner.
“Our loyal guests will find familiar signature dishes on our menu as well as some new flavors,” said Malthaner.
New items on the menu include Spicy Tomato Mussels with ciabatta toast points; Wok Seared Seafood made with lobster, scallops, mussels, linguine, vegetables and basil in a red Thai curry sauce; and Veal Napoleon, layers of veal, prosciutto ham, havarti cheese, crimini mushroom risotto, wilted spinach and sherry cream sauce. Those with a sweet tooth can try the Banana Spring Roll, fresh banana coated with butterscotch and wrapped in spring roll pastry, served with toffee pieces and vanilla bean ice cream; and Hazelnut Chocolate Cake made with caramel chocolate ganache, chocolate mousse, hazelnut praline and caramel sauce.
Westport Village is an outdoor specialty village consisting of 170,000 square feet of restaurants and shopping. The Napa River Grill will be the anchor to this lifestyle center. Their signature Napa frog will be displayed in a fountain on the front patio.
Since opening in August 1999, Napa River Grill has grown into one of Louisville’s hottest dining spots. This stylish venue has established a hearty following, received rave reviews and won numerous awards, including Louisville magazine’s “Best New Restaurant, ” “Favorite Restaurant,” “Best Wine List,” and “Best Décor.” Other accolades include a Wine Spectator Award of Excellence and Prep magazine’s Blue Plate Award for “Best Upscale Casual Restaurant.”
Napa River Grill is located at 1211 Herr Lane. Open daily with happy hour from 4:30 p.m. to 7 p.m. For more information or reservations, please contact Napa River Grill at 502-423-5822 or visit www.napariverlouisville.com.
Wednesday, June 11, 2008
BEST of Fall Home Show
Columbus, Ohio – Organizers of the BEST of Fall Home Show, presented by Teeters Windows & Remodeling, announced today that the 2008 show will take place September 12-14 at the Ohio Expo Center. Now in its fourth year, the show has grown substantially each year as it introduces thousands of Central Ohio consumers to the best ideas in decorating, entertaining, landscaping and home improvement, just in time for fall and the coming holiday season.
With more than 300 exhibits, attractions and events highlighting the very best there is for every area of the home, this year’s show promises to be bigger and better than before. The BEST of Fall Home Show offers three days of opportunities for guests to gather information on everything from making improvements and browsing inspiring fall landscapes to decorating with flair and shopping for antiques and accessories. Specific areas of interest will include:
· Designers Showcase: Top local decorators and interior designers display home décor ideas
· Landscapes That Inspire: Professional landscapers offer living landscape displays and concepts
· Furniture & Furnishings: Featuring fine furnishings for the home, inside and out
· Gourmet Marketplace: Filled with easy, creative cooking concepts, recipes, products and entertaining ideas
· The Corner Antique: Shop for treasures and advice from the region’s top antiques and collectibles dealers
· The Home Idea Center Stage: Offering interesting and informative home improvement, decorating and entertainment presentations and events
The show opens Friday, September 12, and runs through Sunday, September 14, at the Ohio Expo Center. Show hours are Friday Noon – 9 p.m., Saturday 11 a.m. – 8 p.m., and Sunday 11 a.m. – 6 p.m. Tickets are $5 at the door. Children ages 12 and under are admitted free.
The BEST of Fall Home Show is presented by the same team that produces the nationally award-winning Central Ohio Home & Garden Show, named the 2006 Show of the Year by the National Association of Consumer Shows.
With more than 300 exhibits, attractions and events highlighting the very best there is for every area of the home, this year’s show promises to be bigger and better than before. The BEST of Fall Home Show offers three days of opportunities for guests to gather information on everything from making improvements and browsing inspiring fall landscapes to decorating with flair and shopping for antiques and accessories. Specific areas of interest will include:
· Designers Showcase: Top local decorators and interior designers display home décor ideas
· Landscapes That Inspire: Professional landscapers offer living landscape displays and concepts
· Furniture & Furnishings: Featuring fine furnishings for the home, inside and out
· Gourmet Marketplace: Filled with easy, creative cooking concepts, recipes, products and entertaining ideas
· The Corner Antique: Shop for treasures and advice from the region’s top antiques and collectibles dealers
· The Home Idea Center Stage: Offering interesting and informative home improvement, decorating and entertainment presentations and events
The show opens Friday, September 12, and runs through Sunday, September 14, at the Ohio Expo Center. Show hours are Friday Noon – 9 p.m., Saturday 11 a.m. – 8 p.m., and Sunday 11 a.m. – 6 p.m. Tickets are $5 at the door. Children ages 12 and under are admitted free.
The BEST of Fall Home Show is presented by the same team that produces the nationally award-winning Central Ohio Home & Garden Show, named the 2006 Show of the Year by the National Association of Consumer Shows.
Return of the Sunday Family Dinner
Ah, the traditional Sunday dinner. Unfortunately, today's busy schedules can sometimes make sit-down family dinners nearly impossible. Forget about having the time to actually cook a whole meal! But now there is an easier way to serve up a delicious family-style meal with the ease of Mama Mancini's Meatballs and Sunday Sauce from Appetizerstogo.com.
Slow roasted for six hours for an authentic old-world Italian flavor, Mama Mancini Meatballs in Sunday Sauce are bursting with flavor and absolutely delicious! These meatballs and Sunday Sauce will successfully challenge any family recipe. The meatballs are jumbo sized and are terrific paired with favorite pasta, or even on their own. Mama Mancini Meatballs and Sunday Sauce were developed and created by Dan Mancini from an authentic recipe that has been in his family for generations. The recipe owes its traditional Italian flavor to Dan's grandma, Ann Mancini, who immigrated to the United States through Ellis Island in 1921.
"Out of respect for every grandmother, I say 'These meatballs and Sunday Sauce may not be the same as your Grandmother's, but they are made with the same love,'" said Daniel Mancini. Mancini noted, "Sunday dinner at Grandma's house was always pasta and meatballs. Big, saucy meatballs that filled you up and made you feel good inside. I'm proud to partner with Appetizerstogo.com to be able to bring Grandma Mancini's famous recipe, known throughout the neighborhood, to all of America."
Mama Mancini's Famous Meatballs and Sunday Sauce are available online at www.Appetizerstogo.com for $39.90 per dozen meatballs. The meatballs are shipped frozen anywhere in the United States and take just 20-30 minutes in the oven to heat up, serve and impress!
Karen Wolf Brown, co-owner of Appetizerstogo.com, recommends ordering several boxes to keep in the freezer for those days when you want to have a delicious, traditional family dinner, but don't have the time to cook a full-blown meal.
"The Mama Mancini Meatballs and Sunday Sauce are so good, your family will be begging for more," noted Wolf. "And, they just might stay at the dinner table a little longer.."
AppetizersToGo.com is an Internet-based purveyor of fine gourmet appetizers and is a family-owned business with more than 30 years experience satisfying the discriminating palates of chefs, caterers, hoteliers and country clubs. Managed by husband and wife team of Matt Brown and Karen Wolf Brown, who have taken their years of experience in the foodservice industry and brought restaurant and cater-quality hors d'oeuvres directly to the general public via the Internet.
AppetizersToGo.com is the premiere online appetizers site and has been offering its appetizers directly to the consumer for the past six years. AppetizersToGo.com has recently updated its offerings to provide hot, new appetizers handmade from the freshest ingredients from award-winning, time-tested recipes, perfected by Master Chefs, such as its new Michael Schulson line of appetizers, and its Mama Mancini Meatballs and Sunday Sauce by Daniel Mancini. www.Appetizerstogocom offers more than 100 hors d'oeuvres shipped directly to the consumer, ready for any occasion whether it is an elegant anniversary, engagement or wedding reception, or a casual backyard barbecue, sophisticated New Year's Eve extravaganza, hip Halloween Party or creative children's party. AppetizersToGo.com can be found on the web at www.Appetizerstogo.com or by calling 1-800-757-0058.
Slow roasted for six hours for an authentic old-world Italian flavor, Mama Mancini Meatballs in Sunday Sauce are bursting with flavor and absolutely delicious! These meatballs and Sunday Sauce will successfully challenge any family recipe. The meatballs are jumbo sized and are terrific paired with favorite pasta, or even on their own. Mama Mancini Meatballs and Sunday Sauce were developed and created by Dan Mancini from an authentic recipe that has been in his family for generations. The recipe owes its traditional Italian flavor to Dan's grandma, Ann Mancini, who immigrated to the United States through Ellis Island in 1921.
"Out of respect for every grandmother, I say 'These meatballs and Sunday Sauce may not be the same as your Grandmother's, but they are made with the same love,'" said Daniel Mancini. Mancini noted, "Sunday dinner at Grandma's house was always pasta and meatballs. Big, saucy meatballs that filled you up and made you feel good inside. I'm proud to partner with Appetizerstogo.com to be able to bring Grandma Mancini's famous recipe, known throughout the neighborhood, to all of America."
Mama Mancini's Famous Meatballs and Sunday Sauce are available online at www.Appetizerstogo.com for $39.90 per dozen meatballs. The meatballs are shipped frozen anywhere in the United States and take just 20-30 minutes in the oven to heat up, serve and impress!
Karen Wolf Brown, co-owner of Appetizerstogo.com, recommends ordering several boxes to keep in the freezer for those days when you want to have a delicious, traditional family dinner, but don't have the time to cook a full-blown meal.
"The Mama Mancini Meatballs and Sunday Sauce are so good, your family will be begging for more," noted Wolf. "And, they just might stay at the dinner table a little longer.."
AppetizersToGo.com is an Internet-based purveyor of fine gourmet appetizers and is a family-owned business with more than 30 years experience satisfying the discriminating palates of chefs, caterers, hoteliers and country clubs. Managed by husband and wife team of Matt Brown and Karen Wolf Brown, who have taken their years of experience in the foodservice industry and brought restaurant and cater-quality hors d'oeuvres directly to the general public via the Internet.
AppetizersToGo.com is the premiere online appetizers site and has been offering its appetizers directly to the consumer for the past six years. AppetizersToGo.com has recently updated its offerings to provide hot, new appetizers handmade from the freshest ingredients from award-winning, time-tested recipes, perfected by Master Chefs, such as its new Michael Schulson line of appetizers, and its Mama Mancini Meatballs and Sunday Sauce by Daniel Mancini. www.Appetizerstogocom offers more than 100 hors d'oeuvres shipped directly to the consumer, ready for any occasion whether it is an elegant anniversary, engagement or wedding reception, or a casual backyard barbecue, sophisticated New Year's Eve extravaganza, hip Halloween Party or creative children's party. AppetizersToGo.com can be found on the web at www.Appetizerstogo.com or by calling 1-800-757-0058.
Harmony Hill Vineyards Receives 2008 Best of Bethel Award
Harmony Hill Vineyards has been selected for the 2008 Best of Bethel Award in the Wineries category by the U.S. Local Business Association (USLBA).
The USLBA "Best of Local Business" Award Program recognizes outstanding local businesses throughout the country. Each year, the USLBA identifies companies that they believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.
Various sources of information were gathered and analyzed to choose the winners in each category. The 2008 USLBA Award Program focused on quality, not quantity. Winners are determined based on the information gathered both internally by the USLBA and data provided by third parties.
About U.S. Local Business Association (USLBA)
U.S. Local Business Association (USLBA) is a Washington D.C. based organization funded by local businesses operating in towns, large and small, across America. The purpose of USLBA is to promote local business through public relations, marketing and advertising.
The USLBA was established to recognize the best of local businesses in their community. Our organization works exclusively with local business owners, trade groups, professional associations, chambers of commerce and other business advertising and marketing groups. Our mission is to be an advocate for small and medium size businesses and business entrepreneurs across America.
SOURCE: U.S. Local Business Association
The USLBA "Best of Local Business" Award Program recognizes outstanding local businesses throughout the country. Each year, the USLBA identifies companies that they believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.
Various sources of information were gathered and analyzed to choose the winners in each category. The 2008 USLBA Award Program focused on quality, not quantity. Winners are determined based on the information gathered both internally by the USLBA and data provided by third parties.
About U.S. Local Business Association (USLBA)
U.S. Local Business Association (USLBA) is a Washington D.C. based organization funded by local businesses operating in towns, large and small, across America. The purpose of USLBA is to promote local business through public relations, marketing and advertising.
The USLBA was established to recognize the best of local businesses in their community. Our organization works exclusively with local business owners, trade groups, professional associations, chambers of commerce and other business advertising and marketing groups. Our mission is to be an advocate for small and medium size businesses and business entrepreneurs across America.
SOURCE: U.S. Local Business Association
Tuesday, June 10, 2008
Divine Chocolate
Divine is a pioneering Fair Trade chocolate company co-owned by cocoa farmers – and our mission, in addition to creating delicious, premiumFair Trade chocolate, is to improve the livelihoods of small scale cocoa farmers in Ghana and increase the benefits farmers receive from the multi-billion dollar chocolate market.
In today's more socially conscious world, the most caring chocolate devotees also appreciate the importance of fairness – and the need to ensure that smiles of happiness also extend to the faces of the farmers who cultivate cocoa around the world.
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire. Such as:
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine White chocolate - Made from the creamiest cocoa butter, it is the ideal for luxurious white chocolate desserts or those moments when you just feel the need to indulge
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
Divine Chocolate is today a leading Fair Trade brand, a pioneer in the world of socially responsible enterprise, and a delicious way of doing business.
Tempting Treats for a Divine Holiday!
Whether you’re seeking chocolate for gift giving, holiday parties and recipes, or a personal indulgence while you wrap presents, Divine chocolate offers a delectable range of options that deliver guaranteed pleasure while making the holidays sweeter for cocoa farmers.
Divine Chocolate, the pioneering farmer owned Fair Trade chocolate brand co-owned by cocoa farmers, has a variety of delicious suggestions:
Holiday Inspired Treats
• Divine Chocolate Advent Calendar –Creamy Milk chocolate hearts hide behind each window. The calendar features an artist original rendering of an African outdoor market with nativity characters and Adinkra symbols hidden throughout. The back side features seek and find games for children of all ages
• Divine After Dinner Mints – Decedent 70 % dark chocolate squares filled with peppermint fondant make the perfect hostess gift or after dinner treat
• Divine Coins – The first Fair Trade Hanukkah Gelt. Smooth milk chocolate, elegantly wrapped with gold foil
In addition to these holiday items Divine offers a range of specialty chocolate that make the perfect stocking stuffers
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine Dark Chocolate with Mint: Each bar features our 70% dark chocolate with refreshing mint. Suitable for vegetarians
• Divine White Chocolate with Strawberries – This newest addition to our line-up features all natural white chocolate made with the creamiest cocoa butter and delicately mixed with bits of strawberries
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire.
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
In today's more socially conscious world, the most caring chocolate devotees also appreciate the importance of fairness – and the need to ensure that smiles of happiness also extend to the faces of the farmers who cultivate cocoa around the world.
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire. Such as:
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine White chocolate - Made from the creamiest cocoa butter, it is the ideal for luxurious white chocolate desserts or those moments when you just feel the need to indulge
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
Divine Chocolate is today a leading Fair Trade brand, a pioneer in the world of socially responsible enterprise, and a delicious way of doing business.
Tempting Treats for a Divine Holiday!
Whether you’re seeking chocolate for gift giving, holiday parties and recipes, or a personal indulgence while you wrap presents, Divine chocolate offers a delectable range of options that deliver guaranteed pleasure while making the holidays sweeter for cocoa farmers.
Divine Chocolate, the pioneering farmer owned Fair Trade chocolate brand co-owned by cocoa farmers, has a variety of delicious suggestions:
Holiday Inspired Treats
• Divine Chocolate Advent Calendar –Creamy Milk chocolate hearts hide behind each window. The calendar features an artist original rendering of an African outdoor market with nativity characters and Adinkra symbols hidden throughout. The back side features seek and find games for children of all ages
• Divine After Dinner Mints – Decedent 70 % dark chocolate squares filled with peppermint fondant make the perfect hostess gift or after dinner treat
• Divine Coins – The first Fair Trade Hanukkah Gelt. Smooth milk chocolate, elegantly wrapped with gold foil
In addition to these holiday items Divine offers a range of specialty chocolate that make the perfect stocking stuffers
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine Dark Chocolate with Mint: Each bar features our 70% dark chocolate with refreshing mint. Suitable for vegetarians
• Divine White Chocolate with Strawberries – This newest addition to our line-up features all natural white chocolate made with the creamiest cocoa butter and delicately mixed with bits of strawberries
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire.
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
Northwest Food and Wine Cookbook
Wine touring season is upon us. Every year hundreds of thousands of people from across the globe descend upon the Pacific Northwest to experience one of the world’s fastest-growing cultural destinations.
In PACIFIC NORTHWEST WINING & DINING: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley; hardcover/$34.95; October 29, 2007) Braiden Rex-Johnson calls upon her more than eighteen years of experience writing about the region and its food and wine in order to create a sumptuous and lavishly photographed tribute to this vital and growing culinary destination.
With 145 gorgeous color photos by Jackie Johnston and 88 recipes adapted from the kitchens of the top chefs throughout the region, PACIFIC NORTHWEST WINING & DINING celebrates local flavors such as wild king salmon, Dungeness crab, Bing cherries, and Walla Walla sweet onions. No matter where you live, you’ll want to try some of these delicious recipes at home, including:
· Oysters Gratinée
· Blue Cheese Mussels
· Cedar-Planked Idaho Trout with Chardonnay-Lemon Beurre Blanc
· Flank Steak Roulade with Red-Wine Sauce
· Smoked Salmon Tartare
· Roasted Halibut with Shellfish Cioppino
· Chipotle Chocolate Cake
And you’ll never be at a loss for what to drink: each recipe is paired with a Northwest wine varietal.
Whether a longtime resident of the region or a first-time visitor, PACIFIC NORTHWEST WINING & DINING offers something for everyone – wine primer, cookbook, food-and-wine pairing guide, and travelogue – and will serve as an invaluable resource to one of the most beautiful and adventurous culinary destinations of the world. “With PACIFIC NORTHWEST WINING & DINING in hand,” Rex-Johnson writes, “you have only to open a bottle of good Northwest wine, crank up the stove, and settle in for a whirlwind tour of the United States’ and Canada’s most exciting new wine and food regions.”
ABOUT THE AUTHOR
A freelance writer since 1982, Braiden Rex-Johnson has been in love with the food, wine, and people of the Pacific Northwest for more than eighteen years. She has documented this relationship in a number of magazines and bestselling cookbooks, including the Pike Place Market series of books and PACIFIC NORTHWEST WINING & DINING. She is the long-time food-and-wine-pairing columnist for Wine Press Northwest and a regular contributor to the Seattle Times Pacific Northwest magazine. Rex-Johnson is a member of the International Association of Culinary Professionals, a judge for the James Beard Foundation, and an active member of the Seattle chapter of Les Dames d’Escoffier International (LDEI). Her media appearances include The Food Network, The Travel Channel, The Discovery Channel, QVC, PBS, and National Public Radio, and she has her own Web site at www.NorthwestWiningandDining.com. Visit photographer Jackie Johnston online at www.WineCountryCreations.com.
In PACIFIC NORTHWEST WINING & DINING: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley; hardcover/$34.95; October 29, 2007) Braiden Rex-Johnson calls upon her more than eighteen years of experience writing about the region and its food and wine in order to create a sumptuous and lavishly photographed tribute to this vital and growing culinary destination.
With 145 gorgeous color photos by Jackie Johnston and 88 recipes adapted from the kitchens of the top chefs throughout the region, PACIFIC NORTHWEST WINING & DINING celebrates local flavors such as wild king salmon, Dungeness crab, Bing cherries, and Walla Walla sweet onions. No matter where you live, you’ll want to try some of these delicious recipes at home, including:
· Oysters Gratinée
· Blue Cheese Mussels
· Cedar-Planked Idaho Trout with Chardonnay-Lemon Beurre Blanc
· Flank Steak Roulade with Red-Wine Sauce
· Smoked Salmon Tartare
· Roasted Halibut with Shellfish Cioppino
· Chipotle Chocolate Cake
And you’ll never be at a loss for what to drink: each recipe is paired with a Northwest wine varietal.
Whether a longtime resident of the region or a first-time visitor, PACIFIC NORTHWEST WINING & DINING offers something for everyone – wine primer, cookbook, food-and-wine pairing guide, and travelogue – and will serve as an invaluable resource to one of the most beautiful and adventurous culinary destinations of the world. “With PACIFIC NORTHWEST WINING & DINING in hand,” Rex-Johnson writes, “you have only to open a bottle of good Northwest wine, crank up the stove, and settle in for a whirlwind tour of the United States’ and Canada’s most exciting new wine and food regions.”
ABOUT THE AUTHOR
A freelance writer since 1982, Braiden Rex-Johnson has been in love with the food, wine, and people of the Pacific Northwest for more than eighteen years. She has documented this relationship in a number of magazines and bestselling cookbooks, including the Pike Place Market series of books and PACIFIC NORTHWEST WINING & DINING. She is the long-time food-and-wine-pairing columnist for Wine Press Northwest and a regular contributor to the Seattle Times Pacific Northwest magazine. Rex-Johnson is a member of the International Association of Culinary Professionals, a judge for the James Beard Foundation, and an active member of the Seattle chapter of Les Dames d’Escoffier International (LDEI). Her media appearances include The Food Network, The Travel Channel, The Discovery Channel, QVC, PBS, and National Public Radio, and she has her own Web site at www.NorthwestWiningandDining.com. Visit photographer Jackie Johnston online at www.WineCountryCreations.com.
Laphroaig Single Islay Malt Scotch Whisky Hosts Live Online Tasting
Laphroaig Single Islay Malt Scotch, the most richly flavoured of all Scotch whiskies, invites consumers of legal purchase age to celebrate the earthy aroma and smoky flavors of Laphroaig during a LIVE Webcast tasting on June 18. Hosted by Laphroaig Master Blender Robert Hicks and Distillery Manager John Campbell, Laphroaig LIVE 2008 promises to entertain and educate Scotch enthusiasts and Friends of Laphroaig through a tasting of traditional Laphroaig expressions and rare, never-before-tasted expressions such as Laphroaig Cáirdeas (pronounced Car-Chuss). Gaelic for “friendship,” Cáirdeas was hand-crafted especially for the 2008 Feis Ile of Malt and Music – Islay’s annual whisky and music festival – and will be unveiled globally during the online tasting.
“Laphroaig LIVE 2008 is an opportunity for us to reward our Friends with a look inside the Laphroaig Distillery and a preview of the limited-edition expressions we’re crafting,” said Campbell. “Webcast participants will see that like the Laphroaig portfolio, Laphroaig Cáirdeas features a pungent, earthy aroma of blue Islay peat smoke, but reveals hints of orange marmalade, cinnamon and a thick sweetness with just a trace of roses.”
On June 18 (3:00 p.m. ET), Campbell, Hicks and renowned single malt authority Martine Nouet will conduct the 45-minute tasting from inside Warehouse 1 at the Laphroaig Distillery. The online tasting and educational seminar will include Laphroaig 10 Year Old, Laphroaig Quarter Cask, Cáirdeas, a Laphroaig 30 Year Old Cáirdeas and the yet-to-be-bottled Laphroaig Triple Wood. While Cáirdeas can only be purchased on Islay, Laphroaig LIVE offers U.S. Scotch enthusiasts the opportunity to preview the bold, distinctive flavors of traditional Laphroaig expressions, while interacting LIVE online with the whisky authorities at Laphroaig.
About the expressions:
· Laphroaig 10 Year Old
§ Richly smoky and salty — fully peated with a hint of sweetness
· Laphroaig Quarter Cask
§ Deep, complex and smoky yet offers and surprises the palate with a gentle sweetness
· Laphroaig Triple Wood
§ Matured three times: first in ex-bourbon barrels, then in Quarter Casks, and finally in European Oak
§ Will be drawn directly from the butts for the first time – LIVE!
· Laphroaig Cáirdeas
§ Blended from a special mix of whiskies from 10 to 17 years old
§ A full round deep whisky with a sweet roundness that fills the mouth with massive peat smoke flavor, slowly fading to leave a dusty, licorice coating with a tang of fresh, sweet oranges
· Laphroaig 30 Year Old Cáirdeas
§ A limited-edition expression created exclusively for Friends of Laphroaig
§ Will be tasted by Campbell for the first time – LIVE!
Participants of legal purchase age can download tasting notes and guides and submit their questions in advance at Laphroaig.com. For more information, visit www.Laphroaig.com/live.
About Friends of Laphroaig
The Friends of Laphroaig began in 1994 as a way to communicate news about the distiller and connect with other Laphroaig lovers around the world. Today it has grown to more than 300,000 members from more than 150 countries. Each fan receives a lifetime lease on a square foot of land next to the distillery that they can visit, view online and collect a dram of ‘rent’ for, should they ever visit the island. The members-only section of Laphroaig.com boasts contests, e-cards, chat boards, photo albums, printable personalized business cards and more. Membership is free with proof of purchase of 10 Year Old, 15 Year Old, 30 Year Old, Quarter Cask or Cask Strength Laphroaig. New members can register at http://laphroaig.com/friends.
About Beam Global Spirits & Wine
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc., is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Maker’s Mark® Bourbon, Laphroaig® Scotch Whisky, Larios® Gin, Whisky DYC®, Teacher’s® Scotch Whisky, DeKuyper® Cordials and Liqueurs, Knob Creek® Bourbon and Starbucks™ Liqueurs. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company with annual sales exceeding $8 billion. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.
“Laphroaig LIVE 2008 is an opportunity for us to reward our Friends with a look inside the Laphroaig Distillery and a preview of the limited-edition expressions we’re crafting,” said Campbell. “Webcast participants will see that like the Laphroaig portfolio, Laphroaig Cáirdeas features a pungent, earthy aroma of blue Islay peat smoke, but reveals hints of orange marmalade, cinnamon and a thick sweetness with just a trace of roses.”
On June 18 (3:00 p.m. ET), Campbell, Hicks and renowned single malt authority Martine Nouet will conduct the 45-minute tasting from inside Warehouse 1 at the Laphroaig Distillery. The online tasting and educational seminar will include Laphroaig 10 Year Old, Laphroaig Quarter Cask, Cáirdeas, a Laphroaig 30 Year Old Cáirdeas and the yet-to-be-bottled Laphroaig Triple Wood. While Cáirdeas can only be purchased on Islay, Laphroaig LIVE offers U.S. Scotch enthusiasts the opportunity to preview the bold, distinctive flavors of traditional Laphroaig expressions, while interacting LIVE online with the whisky authorities at Laphroaig.
About the expressions:
· Laphroaig 10 Year Old
§ Richly smoky and salty — fully peated with a hint of sweetness
· Laphroaig Quarter Cask
§ Deep, complex and smoky yet offers and surprises the palate with a gentle sweetness
· Laphroaig Triple Wood
§ Matured three times: first in ex-bourbon barrels, then in Quarter Casks, and finally in European Oak
§ Will be drawn directly from the butts for the first time – LIVE!
· Laphroaig Cáirdeas
§ Blended from a special mix of whiskies from 10 to 17 years old
§ A full round deep whisky with a sweet roundness that fills the mouth with massive peat smoke flavor, slowly fading to leave a dusty, licorice coating with a tang of fresh, sweet oranges
· Laphroaig 30 Year Old Cáirdeas
§ A limited-edition expression created exclusively for Friends of Laphroaig
§ Will be tasted by Campbell for the first time – LIVE!
Participants of legal purchase age can download tasting notes and guides and submit their questions in advance at Laphroaig.com. For more information, visit www.Laphroaig.com/live.
About Friends of Laphroaig
The Friends of Laphroaig began in 1994 as a way to communicate news about the distiller and connect with other Laphroaig lovers around the world. Today it has grown to more than 300,000 members from more than 150 countries. Each fan receives a lifetime lease on a square foot of land next to the distillery that they can visit, view online and collect a dram of ‘rent’ for, should they ever visit the island. The members-only section of Laphroaig.com boasts contests, e-cards, chat boards, photo albums, printable personalized business cards and more. Membership is free with proof of purchase of 10 Year Old, 15 Year Old, 30 Year Old, Quarter Cask or Cask Strength Laphroaig. New members can register at http://laphroaig.com/friends.
About Beam Global Spirits & Wine
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc., is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Maker’s Mark® Bourbon, Laphroaig® Scotch Whisky, Larios® Gin, Whisky DYC®, Teacher’s® Scotch Whisky, DeKuyper® Cordials and Liqueurs, Knob Creek® Bourbon and Starbucks™ Liqueurs. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company with annual sales exceeding $8 billion. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.
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