The holiday season is here. Time to deck the halls, trim the tree, and most importantly, fire up the oven. For most Americans, the holidays mean chestnuts roasting on an open fire, homemade pumpkin pie, and turkey with all the trimmings. But what if you must cook for a family plagued with food allergies? What if you have one yourself? Does your holiday feast have to be a bland, flavorless affair? And if not, is it inevitable that you (or someone) must suffer the decidedly unfestive fate of being stuck at a dinner table full of foods that you can't enjoy?
Of course not, says food allergy expert Terry Traub. She insists that your annual family feast doesn't have to diminish your holiday spirit. For people who must live with food allergies or for the families who must prepare safe, nutritious meals for them, all it takes is the right recipe and a little bit of planning to create a dinner that is both delicious and safe.
"The trick to cooking allergy-free is not to make a separate meal for the family member who is allergic," says Traub, author of the new book Food to Some, Poison to Others: The Food Allergy Detection Program (Frederick Fell Publishers, July 2008, ISBN: 978-0-8839117-1-6, $14.95). "The secret is to find safe recipes that the whole family can enjoy. No one should spend her entire holiday cooking separate meals for everyone. Find something that works for each family member, and everyone at your table will leave happy and satiated."
Traub speaks from personal holiday cooking experience. A dental hygienist and the mother of two sons with Celiac Disease (gluten intolerance) and one with lactose intolerance, she wrote her book and created her website—eattobeallergyfree.com—to help families and individuals who struggle with food allergies.
The first step, of course, is getting educated. Traub's book helps people to figure out what's causing their distressing symptoms—food allergies can take the form of runny nose, coughing, asthma, itchy throat, diarrhea, abdominal pain, excessive sweating, mucus in the chest, eczema, constipation, and/or vomiting—and provides a wealth of recipes, pantry lists, and meal-planning menus to combat the condition.
Once you've eliminated the offending foods from your diet, you're free to start focusing on the delicious, nutritious meals you can enjoy. And now, as we gather 'round the table for another holiday season, it's the perfect time to try out some new recipes.
"People commonly assume that cooking allergy-free is complicated or more time-consuming than preparing traditional recipes," says Traub. "But all it really takes is being aware of the right ingredients and having a cooking schedule that works for you. If you do your shopping and prep work ahead of time, you can spend more time enjoying your family over the holiday season and less time fretting over the stove."
The best part? Your guests will never know the difference. "Cooking allergy-free doesn't mean sacrificing taste or quality," explains Traub. "I've even found that my guests often prefer the meals that I've prepared with gluten-free ingredients to those that don't. The holidays are about family—and the meals you share during this time of year are special. Making sure that it's a time that everyone can enjoy safely is worth more than every gift underneath the tree."
# # #
About the Author:
Terry Traub has been in the health field for 37 years. She is a practicing Registered Dental Hygienist with a degree in Public Health. She has two sons, both with Celiac Disease, and her husband has shown symptoms of Celiac in the last two years. Her younger son also has lactose intolerance.
Terry's first book, The Food Allergy Detection Program, was written in response to the trauma the family went through trying to detect what her boys were allergic to. Their predicament made her aware that other children and adults may have problems similar to her sons. Terry developed an elimination diet to isolate the allergens causing these problems. However, unlike other elimination diets, her method was in recipe form, not just a list of foods to avoid. Also, unlike the elimination diets of the time, she stayed away from any saturated fats during the diet as these can be difficult to digest.
Terry's new book, Food to Some, Poison to Others, is an expanded version of the first book. While primarily it is still an elimination diet, more has been added to the book. The book recognizes the problems with GERD (Gastro Esophageal Reflux Disease) and IBS (Irritable Bowel Syndrome), and changes the way the food is prepared to help with these diseases. The new book also has a chapter entitled "On the Road," which gives tips and advice on eating out.
About the Book:
Food to Some, Poison to Others: The Food Allergy Detection Program (Frederick Fell Publishers, July 2008, ISBN: 978-0-8839117-1-6, $14.95) is available at bookstores nationwide and from all major online booksellers.
For more information, please visit eattobeallergyfree.com.
Holiday Recipes from Terry Traub
A few preliminary notes:
1) Anything designated with AF means the recipe or item is dairy-free (no cow's milk), egg-free, corn-free, and gluten-free (no wheat flour or other gluten flour).
2) Gluten-free bread is heavy flour bread. Traub favors the commercial ones that are freshly sealed, but watch out for egg whites in these breads. If you are not positive about egg allergies, you need to stay with the pure rice breads. The best tasting breads are the homemade breads. All of the homemade breads contain egg whites.
PANTRY ITEMS
One 12-pound organic turkey
Kosher salt
Sorghum flour found at health food stores or bobsredmill.com
Rice flour
Potato starch
Xanthan gum found at health food stores, organic stores, or bobsredmill.com
8 sea scallops
1 pound organic cured or uncured turkey bacon (my favorite is Trader Joe's uncured)
Shallots, carrots, onions, celery, potatoes (If you are unable to get organic veggies, buy a pesticide and wax remover. You can find products like this, such as Environné, in the produce department of your grocery store.)
1 loaf homemade gluten-free bread—mix available at select stores, health food stores, and organic stores (for corn-free, use tapioca bread from Ener-g)
Rice milk and/or soy milk
Organic canned pumpkin
TIMELINE FOR DINNER
2 Weeks Ahead: Order organic turkey
1 Week Ahead: Buy vegetables and supplies
3 Days Ahead: Pick up organic turkey
2 Days Ahead: Make gluten-free bread and gravy
1 Day Ahead: Make chiffon pie
1 Day Ahead: Brine turkey
1 Day Ahead: Chop vegetables
RECIPES
Turkey Bacon-Wrapped Scallops
AF (dairy-free, egg-free, corn-free, gluten-free)
1/4 cup olive oil
8 large sea scallops, cut into four 1-inch chunks each
8 turkey bacon slices*
1/4 cup sorghum flour
Place flour in shallow bowl. Roll cubed scallops in flour and place to the side on wax paper. On cutting board, slice each turkey bacon strip in half, first horizontally, then vertically. Each bacon strip will make 4 thin slices. Wrap turkey bacon slice around each scallop. Secure with toothpick. Heat 12-inch skillet with olive oil to medium-high heat; place bacon-wrapped scallops into skillet. Cook turning the scallops for 20 minutes or until all areas of the scallops are lightly brown and the bacon is cooked. Serve warm.
Makes 32 appetizers
*I like uncured (unsalted) turkey bacon, because there are no added nitrates or nitrites. Trader Joe's uncured turkey bacon is great! But it spoils faster, so I divide the package and freeze the other half.
Thanksgiving Turkey
Instructions for brining turkey: Because the organic turkey is not processed like a commercial turkey, we need to brine our turkey. Pre-wash turkey and clean out cavities. Save neck and other portions for gravy. In a 5-gallon container, containing 1 to 2 gallons of water, place 1 cup kosher salt (3/4 cup if using Morton Kosher) and 1 cup sugar. Dissolve salt and sugar thoroughly. Place turkey into container and cover for 24 hours. This may take up a great deal of room in your refrigerator. Remove turkey from container. Let turkey drain upside down for 30 to 45 minutes.
Cooking turkey: We are not stuffing the turkey. The stuffing dries out the bird. If you are barbecuing the turkey, no basting is necessary; follow instructions. The "Weber Barbecue" turkey instruction is the best. If using an oven, baste the turkey with milk-free, corn-free margarine and follow instructions for a 12-pound turkey.
Savory Chicken (Turkey) Stuffing
AF (dairy-free, egg-free*, corn-free**, gluten-free)
1 loaf homemade, day-old, gluten-free bread, crust removed, cubed
3 tablespoons canola oil
1 cup celery, chopped
1 cup onion, chopped
3/4 to 1 cup chicken stock* or organic chicken broth
2 tablespoons margarine, melted, dairy-free, corn-free
1 teaspoon poultry seasoning
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
Slice bread and let it dry out for 2 hours. Cut bread into cubes and put into bowl. In saucepan, place oil and heat. Add onion and celery, sauté 3 to 4 minutes or until onions are transparent. Cool slightly and add to bread cubes. Add liquids, margarine, and spices. Mix together and put into 2-quart casserole dish, cover. Bake for 30 minutes at 350 degrees. Uncover and cook for another 10 minutes. Serve with gravy and turkey.
Corn-free**: Use Ener-g tapioca bread for corn-free stuffing
Serves 8
Pumpkin Chiffon Pie
T (testing for eggs, dairy-free, corn-free, gluten-free)
3 eggs, separated 6 tablespoons sugar
3/4 cup brown sugar 1/2 cup cold water
1 1/2 cups canned pumpkin 1/2 cup rice milk
1/2 teaspoon salt 1/2 teaspoon ground ginger
1 teaspoon cinnamon 1/2 teaspoon nutmeg
1 envelope unflavored gelatin Baked 8-inch rice pie shell
Whipped topping (optional: can contain corn or soy)
Beat egg yolks and brown sugar until thick; add pumpkin, milk, salt, and spices. Cook mixture in double boiler until thick. Meanwhile, let gelatin stand 5 minutes in cold water, then stir into hot mixture. When dissolved, cool mixture until it begins to set. Beat egg whites until fluffy and gradually add the 6 tablespoons sugar, beating until quite stiff. Fold egg whites mixture into pumpkin mixture. Pour mixture into baked pie crust and chill. Serve with whipped topping if desired.
Pie crust:
3/4 cup rice flour 1 tablespoon potato starch
1/2 teaspoon baking powder 1 1/2 tablespoon sugar
1/4 teaspoon salt 1/2 teaspoon xanthan gum
1 egg beaten 4 tablespoons margarine, milk-free, corn-free
Preheat oven to 425 degrees. Place aside an 8-inch pie pan. In medium bowl, beat egg and margarine. In another bowl, mix rice flour, potato starch, baking powder, xanthan gum, sugar, and salt. Add to egg mixture. Gently stir until blended. Place on rice-floured parchment paper. Sprinkle rice flour over mixture and cover with another piece of parchment paper. With rolling pin, roll out dough larger than the pie pan. Fold the dough over on the parchment paper. Place on one half of the pie pan. Now unroll the other piece. Seal edges with fingertips. Bake for 20 minutes on lower rack in oven.
Serves 8
Note: Sometimes the rice mixture will fall apart if you roll it. You can also hand-press the mixture into the pie pan.
Thursday, November 20, 2008
DaysAgo Digital Day Counte
In the chaos of everyday life, we all need little reminders to stay on track. The DaysAgo Digital Day Counter is the first and only digital counter that attaches to a variety of surfaces and counts up to 99 days. It
Use it on food containers to let you know how many days ago you opened it, closed it, tried it, sauced it, grew it, etc. As for leftovers, it eliminates the doubt about when to throw it out.
Beyond its functionality as a cool kitchen gadget and tool, DaysAgo can be used in every room of the house. Track how long itwww.howmanydaysago.com.
Use it on food containers to let you know how many days ago you opened it, closed it, tried it, sauced it, grew it, etc. As for leftovers, it eliminates the doubt about when to throw it out.
Beyond its functionality as a cool kitchen gadget and tool, DaysAgo can be used in every room of the house. Track how long itwww.howmanydaysago.com.
Wednesday, November 19, 2008
Vanilla-Inspired Cookbook
Delight cooks on every gift list with the tantalizing new cookbook A Century of Flavor published by family-owned Nielsen-Massey Vanillas, the finest pure vanilla extract producers in the world. From the delicately sweet flavorings in pastries and Crème Brûlée to the essential savory notes in lobster sauce or spicy shrimp, the cookbook celebrates the exciting nuances of one of America's most loved and versatile ingredients – pure vanilla.
Since 1907, family-owned and operated Nielsen-Massey Vanillas has been producing premium pure vanilla products using a proprietary cold process that gently extracts more than 300 complex flavors from the vanilla bean. A Century of Flavor showcases recipes from the Nielsen family collection, as well as recipes from world-renowned chefs attracted to the quality, flavor and varied functionality of pure vanilla.
Americans consume about 1,200 tons of vanilla beans a year. Vanilla is exciting and comforting, sexy and simple all at the same time. But not all vanilla is the same, and it pays to know the different kinds before cooks start their seasonal baking. The flavor is extracted from vanilla beans which are grown in four locations around the world -- Madagascar, Indonesia, Mexico and Tahiti.
One way to expand the holiday recipe list this year is to use vanilla in savory dishes like Creamy Vanilla Sweet Potatoes, in addition to cakes and cookies. Vanilla helps to enhance the inherent flavors of sweet potatoes, rather than concealing their flavor in sweeteners.
Creamy Vanilla Sweet Potatoes
Serves six.
Ingredients:
4 medium sweet potatoes
Canola oil
2 ounces cream cheese, softened
1/2 cup butter softened
1⁄4 cup real maple syrup
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
5 strips bacon, crisp-cooked and crumbled
Directions:
Preheat oven to 400 degrees. Wash sweet potatoes and lightly coat skins with canola oil. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet. Bake for one hour or until fork-tender.
Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins. Beat at medium speed for one minute using an electric mixer. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet. Bake in a preheated 375-degree F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.
A Century of Flavor is filled with 50 of the most tantalizing recipes, highlighting the intricate, yet delicate flavors of pure vanilla and is written for the novice cook as well as the seasoned chef.
Since 1907, family-owned and operated Nielsen-Massey Vanillas has been producing premium pure vanilla products using a proprietary cold process that gently extracts more than 300 complex flavors from the vanilla bean. A Century of Flavor showcases recipes from the Nielsen family collection, as well as recipes from world-renowned chefs attracted to the quality, flavor and varied functionality of pure vanilla.
Americans consume about 1,200 tons of vanilla beans a year. Vanilla is exciting and comforting, sexy and simple all at the same time. But not all vanilla is the same, and it pays to know the different kinds before cooks start their seasonal baking. The flavor is extracted from vanilla beans which are grown in four locations around the world -- Madagascar, Indonesia, Mexico and Tahiti.
One way to expand the holiday recipe list this year is to use vanilla in savory dishes like Creamy Vanilla Sweet Potatoes, in addition to cakes and cookies. Vanilla helps to enhance the inherent flavors of sweet potatoes, rather than concealing their flavor in sweeteners.
Creamy Vanilla Sweet Potatoes
Serves six.
Ingredients:
4 medium sweet potatoes
Canola oil
2 ounces cream cheese, softened
1/2 cup butter softened
1⁄4 cup real maple syrup
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
5 strips bacon, crisp-cooked and crumbled
Directions:
Preheat oven to 400 degrees. Wash sweet potatoes and lightly coat skins with canola oil. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet. Bake for one hour or until fork-tender.
Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins. Beat at medium speed for one minute using an electric mixer. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet. Bake in a preheated 375-degree F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.
A Century of Flavor is filled with 50 of the most tantalizing recipes, highlighting the intricate, yet delicate flavors of pure vanilla and is written for the novice cook as well as the seasoned chef.
DiRoNA Announces New Officers and Directors
At its 18th annual educational conference and awards gala, held in New Orleans, LA, from October 19-21, the Distinguished Restaurants of North America (DiRōNA) announced its new officers and directors.
Assuming the chair position is Mr. William L. Hyde, Jr., (pictured right) principal of Briarwood West Investments, LLC, and owner of Abacus/Jasper's Restaurant Group in Dallas, TX. Hyde was a partner of Ruth Fertel and chief executive officer of Ruth's Chris Steak House, Inc., until his retirement in 2003. In addition to his volunteer responsibilities for DiRōNA, Hyde also serves as vice chair of the National Restaurant Association Educational Foundation Board of Trustees.
Karen Olson (below), principal of Metropolitan in Salt Lake City, UT, accepted the role of vice chair. Olson has a master's degree from Pepperdine University and is the founder and co-chair of the Downtown Dine O' Round. This highly successful two week restaurant promotion brings together 40 restaurants twice a year. For her work in increasing the vitality and economic development of downtown Salt Lake City, she and her committee were recipients of the 2004 Downtown Alliance Lifestyle Achievement Award.
First vice chair Joseph DiSalvo (right), owner of DiSalvo's Station, Latrobe, PA, currently serves as the president of the Pennsylvania Restaurant Association. DiSalvo is a graduate of the Culinary Institute of American in New Hyde Park, NY and Florida International University. He holds the largest bi-annual charity event in Western Pennsylvania, Taste the Good Life, which benefits local area charities.
In addition to officer changes, two new directors were added to the DiRōNA Board in industry partner positions. James W. Chamberlain, senior vice president, field sales U.S., Ecolab, St. Paul, MN., and Hans Lindh, vice president, Restaurant Industry Merchant Services North America, American Express, New York, NY, will serve two-year terms.
Assuming the chair position is Mr. William L. Hyde, Jr., (pictured right) principal of Briarwood West Investments, LLC, and owner of Abacus/Jasper's Restaurant Group in Dallas, TX. Hyde was a partner of Ruth Fertel and chief executive officer of Ruth's Chris Steak House, Inc., until his retirement in 2003. In addition to his volunteer responsibilities for DiRōNA, Hyde also serves as vice chair of the National Restaurant Association Educational Foundation Board of Trustees.
Karen Olson (below), principal of Metropolitan in Salt Lake City, UT, accepted the role of vice chair. Olson has a master's degree from Pepperdine University and is the founder and co-chair of the Downtown Dine O' Round. This highly successful two week restaurant promotion brings together 40 restaurants twice a year. For her work in increasing the vitality and economic development of downtown Salt Lake City, she and her committee were recipients of the 2004 Downtown Alliance Lifestyle Achievement Award.
First vice chair Joseph DiSalvo (right), owner of DiSalvo's Station, Latrobe, PA, currently serves as the president of the Pennsylvania Restaurant Association. DiSalvo is a graduate of the Culinary Institute of American in New Hyde Park, NY and Florida International University. He holds the largest bi-annual charity event in Western Pennsylvania, Taste the Good Life, which benefits local area charities.
In addition to officer changes, two new directors were added to the DiRōNA Board in industry partner positions. James W. Chamberlain, senior vice president, field sales U.S., Ecolab, St. Paul, MN., and Hans Lindh, vice president, Restaurant Industry Merchant Services North America, American Express, New York, NY, will serve two-year terms.
Tuesday, November 18, 2008
The Science Of Good Food
Now more than ever, a diverse array of foods are available to chefs and home cooks alike; popular interest in cooking has sparked curiosity and innumerable culinary questions arise out of everyday cuisine, not to mention unfamiliar and exotic ingredients. From Delicata Squash, Demerara Sugar, and Demi-Glace, to Derby Cheese, Dessert Wine, and Dewberry, food items present tantalizing possibilities and cooks everywhere are eager to master their uses, refine special techniques, and dive into creative and informed kitchen innovation.
This year, a groundbreaking new book points home cooks in the right direction: THE SCIENCE OF GOOD FOOD by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/trade paperback; ISBN-13: 978-0-7788-0189-4) is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.
In addition to scintillating flavors, kitchen science now inspires and influences culinary development. Award-winning chefs and cutting-edge restaurants around the world have become famous for using the principles of chemistry and physics when creating new taste sensations and perfecting time-honored culinary techniques (not to mention de-bunking many kitchen myths).
THE SCIENCE OF GOOD FOOD is the first A to Z reference book to bring the science of food to home cooks and professionals alike. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. And, everyone from kitchen novice and culinary student to professional chef and armchair gourmet will be fascinated to learn how copper bowls affect eggs, what kind of grill gives you the best crust on a steak, what happens to shortbread at high altitude, and how butter tenderizes cake, to list just a few food science features from this seminal book. In addition to practical and scientific information, THE SCIENCE OF GOOD FOOD includes more than 100 recipes.
While demystifying the complexities of cooking, the book sheds a welcome light on the confounding phenomena of everyday eating such as why artichokes make certain foods taste sweeter and what causes some people to think cilantro tastes like soap. Topics on cooking ingredients discuss the basic molecular make-up of meats, poultry, game, fish, shellfish, vegetables, fruits, cheese, eggs, dough, and most other foodstuffs, as well as how these foods react to heat, helping you cook better.
Bursting with practical tips and their scientific foundations, THE SCIENCE OF GOOD FOOD brings the exciting culinary frontier of molecular gastronomy into the home kitchen. Answers to any type of culinary question can be found within its pages such as:
• How do you make the perfect French fry?
• What keeps red cabbage from turning blue?
• Is it better to salt a steak before or after grilling?
• Why do onions make you cry and how do you stop the tears?
The book even includes chemistry principles that unravel the physical and chemical transformations that take place during everyday cooking, explaining things like aeration, caramelization, and gelatinization. Scores of charts, tables, and graphs, and more than 200 photographs and illustrations help you visualize the basic principles of food science.
“The ultimate goal throughout the book is to provide practical information that you can use to create better-tasting food,” explains Schloss. “The straightforward explanations of the what, how, and why of food and cooking are intended to help you become a better and more confident cook. After all, cooking and science are really after the same thing: helping us enjoy life. We hope this book helps you do just that.”
With holidays fast approaching SCIENCE OF GOOD FOOD can ensure that your holiday menu is perfect. Find out how to:
• Roast fall vegetables and fruit
• Create savory pumpkin dishes
• Create holiday gifts from the kitchen (baked goods that don’t go stale, flavoring oils and vinegars, preserves)
• Make homemade broths and 10-minute meals
• Create cold weather salads
Entries are broken into three sections called What It is, What It Does, and How It Works. The first section defines the item and may include a bit of historical or other interesting information. The second section discusses the item's significance in food preparation and cooking and offers practical kitchen tips. The third section explains the science behind the item, including flavor chemistry and chemical transformations that occur during cooking. More practical tips are included in Kitchen Wisdom boxes, while more detailed science information appears in Science Wise boxes. Interesting food trivia is included in a Fast Facts section.
THE SCIENCE OF GOOD FOOD has all the answers to any culinary question. No matter which ingredients, techniques, or equipment you are using, no matter the cooking question you need answered, THE SCIENCE OF GOOD FOOD shows you the way. Throughout the book, straightforward explanations help readers to become better cooks, freeing them up to cook creatively by detailing not only how to apply a culinary technique, but also why it works. Test the theories of food science and see your kitchen repertoire soar.
ABOUT THE AUTHORS
David Joachim has written, edited or collaborated on more than 30 cookbooks. His book The Food Substitutions Bible was an IACP award winner and his A Man, A Can series has sold more than 1 million copies. Other recent books include the New York Times bestselling Mastering the Grill (with Andrew Schloss). David lives near Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). His other recent books include Mastering the Grill (with David Joachim) and the Art of the Slow Cooker. Andrew lives in Philadelphia.
A. Philip Handel, Ph.D. directs the Hospitality Management, Culinary Arts, and Food Science program at Drexel University. He has been teaching food science for more than 30 years.
THE SCIENCE OF GOOD FOOD
The Ultimate Reference on How Cooking Works
David Joachim and Andrew Schloss
with A. Philip Handel
Robert Rose, Inc.
October 2008
$37.95/trade paperback
This year, a groundbreaking new book points home cooks in the right direction: THE SCIENCE OF GOOD FOOD by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/trade paperback; ISBN-13: 978-0-7788-0189-4) is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.
In addition to scintillating flavors, kitchen science now inspires and influences culinary development. Award-winning chefs and cutting-edge restaurants around the world have become famous for using the principles of chemistry and physics when creating new taste sensations and perfecting time-honored culinary techniques (not to mention de-bunking many kitchen myths).
THE SCIENCE OF GOOD FOOD is the first A to Z reference book to bring the science of food to home cooks and professionals alike. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. And, everyone from kitchen novice and culinary student to professional chef and armchair gourmet will be fascinated to learn how copper bowls affect eggs, what kind of grill gives you the best crust on a steak, what happens to shortbread at high altitude, and how butter tenderizes cake, to list just a few food science features from this seminal book. In addition to practical and scientific information, THE SCIENCE OF GOOD FOOD includes more than 100 recipes.
While demystifying the complexities of cooking, the book sheds a welcome light on the confounding phenomena of everyday eating such as why artichokes make certain foods taste sweeter and what causes some people to think cilantro tastes like soap. Topics on cooking ingredients discuss the basic molecular make-up of meats, poultry, game, fish, shellfish, vegetables, fruits, cheese, eggs, dough, and most other foodstuffs, as well as how these foods react to heat, helping you cook better.
Bursting with practical tips and their scientific foundations, THE SCIENCE OF GOOD FOOD brings the exciting culinary frontier of molecular gastronomy into the home kitchen. Answers to any type of culinary question can be found within its pages such as:
• How do you make the perfect French fry?
• What keeps red cabbage from turning blue?
• Is it better to salt a steak before or after grilling?
• Why do onions make you cry and how do you stop the tears?
The book even includes chemistry principles that unravel the physical and chemical transformations that take place during everyday cooking, explaining things like aeration, caramelization, and gelatinization. Scores of charts, tables, and graphs, and more than 200 photographs and illustrations help you visualize the basic principles of food science.
“The ultimate goal throughout the book is to provide practical information that you can use to create better-tasting food,” explains Schloss. “The straightforward explanations of the what, how, and why of food and cooking are intended to help you become a better and more confident cook. After all, cooking and science are really after the same thing: helping us enjoy life. We hope this book helps you do just that.”
With holidays fast approaching SCIENCE OF GOOD FOOD can ensure that your holiday menu is perfect. Find out how to:
• Roast fall vegetables and fruit
• Create savory pumpkin dishes
• Create holiday gifts from the kitchen (baked goods that don’t go stale, flavoring oils and vinegars, preserves)
• Make homemade broths and 10-minute meals
• Create cold weather salads
Entries are broken into three sections called What It is, What It Does, and How It Works. The first section defines the item and may include a bit of historical or other interesting information. The second section discusses the item's significance in food preparation and cooking and offers practical kitchen tips. The third section explains the science behind the item, including flavor chemistry and chemical transformations that occur during cooking. More practical tips are included in Kitchen Wisdom boxes, while more detailed science information appears in Science Wise boxes. Interesting food trivia is included in a Fast Facts section.
THE SCIENCE OF GOOD FOOD has all the answers to any culinary question. No matter which ingredients, techniques, or equipment you are using, no matter the cooking question you need answered, THE SCIENCE OF GOOD FOOD shows you the way. Throughout the book, straightforward explanations help readers to become better cooks, freeing them up to cook creatively by detailing not only how to apply a culinary technique, but also why it works. Test the theories of food science and see your kitchen repertoire soar.
ABOUT THE AUTHORS
David Joachim has written, edited or collaborated on more than 30 cookbooks. His book The Food Substitutions Bible was an IACP award winner and his A Man, A Can series has sold more than 1 million copies. Other recent books include the New York Times bestselling Mastering the Grill (with Andrew Schloss). David lives near Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). His other recent books include Mastering the Grill (with David Joachim) and the Art of the Slow Cooker. Andrew lives in Philadelphia.
A. Philip Handel, Ph.D. directs the Hospitality Management, Culinary Arts, and Food Science program at Drexel University. He has been teaching food science for more than 30 years.
THE SCIENCE OF GOOD FOOD
The Ultimate Reference on How Cooking Works
David Joachim and Andrew Schloss
with A. Philip Handel
Robert Rose, Inc.
October 2008
$37.95/trade paperback
Meno Trigger Grip Tongs
TODCO has introduced a line of Meno Trigger Grip™ Tongs for every day use, especially by people with hand pain or hand challenges.
Available in 9 inch and 12-inch lengths, the Meno-brand Tongs are ideal for both left and right-handed individuals. TODCO is a member of The Hannon Group, Ltd.
Like other Meno Trigger Grip™ kitchen tools, the Tongs have a unique and proven curvature that allows use of several fingers to help provide the user with a secure grip that reduces fatigue and pain.
“The Meno-brand Metal Tongs are designed to be gripped in multiple positions for long periods of time without pain or stress,” noted Todd Hannon, President of The Hannon Group. “This especially gives people with hand pain and challenges back the freedom to enjoy the art of cooking which in some cases was denied to them because of the associated pain.”
Hannon noted that the Tongs are the first in a series of Meno Trigger Grip™ products TODCO plans to introduce within the next few months in time for the International Home and Housewares Show in March 2009. Others include a
pizza cutter, ice cream scoop, paring knife and several others.
Heavyweight for easy gripping, the Meno-brand of Metal Tongs has a patented handle design that makes them easy to use and grip. Made of stainless steel for durability, the Tong’s high-grade silicone tips keep them from scratching your nonstick cookware. The silicone tips are easy to clean and are heat resistant up to 500°F.
A lock at the end of the tongs keeps them closed for storing. To open for use, simply push the lock down. The tongs are available in red, orange and black. Suggested retail price for the 9-inch tongs is approximately $11.99 and the 12-inch tongs approximately $14.99.
Background of Meno Trigger Grip™
The inspiration for the Meno Trigger Grip™ began from a new interest of inventor Peggy Mineau. Mineau began hooking rugs in July 2001 but within a couple of months Peggy started to experience such nerve pain she was unable to continue. Suffering from multiple sclerosis, Mineau found she could only hook for a short time without nerve pain in her finger and thumb. Persistent in her desire to continue with her craft, Mineau hand sculptured the perfect hook she thought would alleviate her pain. From the sculpture, Mineau’s husband carved a wooden prototype design of the hook. Because of the unique curved grip, the Meno Trigger Grip™ gave her numerous options on how to hold the hook and on what part to put pressure.
With the Menu Trigger Group™, Mineau has been able to continue hooking rugs and enjoying her craft. Meanwhile, her friends and acquaintances urged her to market the hook to other categories, especially kitchen tools.
Mineau approached The Hannon Group with her idea to design kitchen tools for people with hand challenges, the elderly and those that wanted easy to use tools with a more comfortable grip.
“We are very pleased to be able to introduce Peggy Mineau’s line of kitchen tools with the Menu Trigger Grip™ to the market,” noted Hannon. “People who had difficulty holding a kitchen tool in the past will now be able to firmly and comfortably grasp the tool due to its unique shape and flexibility. They can now decide what position best works for them in holding the tool and what part to put pressure on.”
NOTE: We have tried this product and think it makes sense for anyone who may have trouble gripping or using ordinary tongs. It delivers on it's promises.
Available in 9 inch and 12-inch lengths, the Meno-brand Tongs are ideal for both left and right-handed individuals. TODCO is a member of The Hannon Group, Ltd.
Like other Meno Trigger Grip™ kitchen tools, the Tongs have a unique and proven curvature that allows use of several fingers to help provide the user with a secure grip that reduces fatigue and pain.
“The Meno-brand Metal Tongs are designed to be gripped in multiple positions for long periods of time without pain or stress,” noted Todd Hannon, President of The Hannon Group. “This especially gives people with hand pain and challenges back the freedom to enjoy the art of cooking which in some cases was denied to them because of the associated pain.”
Hannon noted that the Tongs are the first in a series of Meno Trigger Grip™ products TODCO plans to introduce within the next few months in time for the International Home and Housewares Show in March 2009. Others include a
pizza cutter, ice cream scoop, paring knife and several others.
Heavyweight for easy gripping, the Meno-brand of Metal Tongs has a patented handle design that makes them easy to use and grip. Made of stainless steel for durability, the Tong’s high-grade silicone tips keep them from scratching your nonstick cookware. The silicone tips are easy to clean and are heat resistant up to 500°F.
A lock at the end of the tongs keeps them closed for storing. To open for use, simply push the lock down. The tongs are available in red, orange and black. Suggested retail price for the 9-inch tongs is approximately $11.99 and the 12-inch tongs approximately $14.99.
Background of Meno Trigger Grip™
The inspiration for the Meno Trigger Grip™ began from a new interest of inventor Peggy Mineau. Mineau began hooking rugs in July 2001 but within a couple of months Peggy started to experience such nerve pain she was unable to continue. Suffering from multiple sclerosis, Mineau found she could only hook for a short time without nerve pain in her finger and thumb. Persistent in her desire to continue with her craft, Mineau hand sculptured the perfect hook she thought would alleviate her pain. From the sculpture, Mineau’s husband carved a wooden prototype design of the hook. Because of the unique curved grip, the Meno Trigger Grip™ gave her numerous options on how to hold the hook and on what part to put pressure.
With the Menu Trigger Group™, Mineau has been able to continue hooking rugs and enjoying her craft. Meanwhile, her friends and acquaintances urged her to market the hook to other categories, especially kitchen tools.
Mineau approached The Hannon Group with her idea to design kitchen tools for people with hand challenges, the elderly and those that wanted easy to use tools with a more comfortable grip.
“We are very pleased to be able to introduce Peggy Mineau’s line of kitchen tools with the Menu Trigger Grip™ to the market,” noted Hannon. “People who had difficulty holding a kitchen tool in the past will now be able to firmly and comfortably grasp the tool due to its unique shape and flexibility. They can now decide what position best works for them in holding the tool and what part to put pressure on.”
NOTE: We have tried this product and think it makes sense for anyone who may have trouble gripping or using ordinary tongs. It delivers on it's promises.
45% Less Fat 3 Musketeers Cherry for Valentine's Day!
This Valentine’s Day, chocolate loves can indulge in the perfect flavor combination of cherry nougat dipped in dark chocolate with 3 MUSKETEERS® CHERRY limited edition. Combined with 45% less fat than the average leading chocolate brands,
3 MUSKETEERS® CHERRY limited edition is a delicious chocolate treat you can enjoy without the guilt.
This Easter, 3 Musketeers® introduces 3 MUSKETEERS® RASPBERRY limited edition. Fluffy raspberry nougat dipped in luscious dark chocolate, 3 MUSKETEERS® RASPBERRY limited edition is a delicious chocolate treat consumers can feel good about choosing.
Available in 2009, 3 MUSKETEERS® CHERRY and RASBPBERRY limited editions are found in select retail stores nationwide for a suggested retail price of $3.29 for 9 ounce bag of minis.
New items featuring cherry nougat and raspberry nougat dipped in luscious dark chocolate and is Kosher certified.
********************
INGRID HOFFMANN’S HOLIDAY 3 MUSKETEERS MINT RECIPES
Vanilla Custard Pie With 3 Musketeers Dark Chocolate Mint Crust
For the crust:
6 tablespoons butter
1 1/2 cups graham cracker crumbs (about 2 dozen, crushed)
1/4 cup sugar
3 full-size 3 Musketeers Dark Chocolate Mint Bars, chilled and chopped fine
For the custard:
6 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon peppermint extract
1 pinch salt
2 cups whole milk
Preheat oven to 350 degrees.
Melt the butter in a small saucepan over low heat. While the butter melts, separately mix the graham cracker crumbs, chopped candy bars and sugar in a medium bowl. Add the melted butter to the graham cracker mix and combine thoroughly, making sure the entire mixture is well moistened. Press the mixture into a glass pie plate, covering the bottom and sides evenly. Place the pie crust in the oven for 8 minutes or until set. Once set, remove from the oven and place on a cooling rack.
Increase oven temperature to 475 degrees.
In a medium bowl combine the eggs and the sugar until no sugar granules are left. Add the vanilla, peppermint and salt. Slowly stir in the milk and combine well. Pour the mixture into the pre-baked pie shell and place in the oven. Bake the pie for 8 minutes at 475 degrees. Reduce the oven temperature to 350 and continue cooking an additional 25-30 minutes, until custard is set.
Prep time: 23 minutes
Cooking time: 29 minutes
Total process time: 55 minutes
Dark Chocolate Mint-Topped Hot Chocolate
3 ounces dark chocolate (Dove)
1/3 cup sugar
4 cups milk
1/4 teaspoon vanilla
2 drops peppermint extract
2 3 Musketeers Dark Chocolate Mint bars, frozen
In a medium saucepan over medium-low heat, combine the dark chocolate, sugar and milk. Heat until chocolate is melted and mixture is well-blended, stirring frequently. Add vanilla and peppermint, stir and serve in large mugs. Using a microplane grater, grate the frozen 3 Musketeers Dark Chocolate Mint bars over each mug to taste. Top with whipped cream, if desired.
Serves 4-6.
Prep time: 1 hour (freezing)
Cooking time: 14 minutes
Total process time: 1 hour, 18 minutes
3 Musketeers Dark Chocolate Mint 'Brittle'
10 3 Musketeers Dark Chocolate Mint bars (20 pieces)
3 ounces Dove dark chocolate
2 tablespoons butter
3/4 cup roasted, salted peanuts (or your favorite nut)
Break the 3 Musketeers bars into pieces and place them, the Dove chocolate and butter in a double boiler over medium heat. Melt the chocolate, stirring frequently, until the nougat in the bars has melted and combined thoroughly with the chocolate.
Fold in the nuts, stirring well, and spread immediately on parchment paper or non-stick foil. Allow to cool, then break into pieces and serve.
Prep time: 3 minutes
Cook time: 15 minutes
Total process time: 20 minutes
3 MUSKETEERS® CHERRY limited edition is a delicious chocolate treat you can enjoy without the guilt.
This Easter, 3 Musketeers® introduces 3 MUSKETEERS® RASPBERRY limited edition. Fluffy raspberry nougat dipped in luscious dark chocolate, 3 MUSKETEERS® RASPBERRY limited edition is a delicious chocolate treat consumers can feel good about choosing.
Available in 2009, 3 MUSKETEERS® CHERRY and RASBPBERRY limited editions are found in select retail stores nationwide for a suggested retail price of $3.29 for 9 ounce bag of minis.
New items featuring cherry nougat and raspberry nougat dipped in luscious dark chocolate and is Kosher certified.
********************
INGRID HOFFMANN’S HOLIDAY 3 MUSKETEERS MINT RECIPES
Vanilla Custard Pie With 3 Musketeers Dark Chocolate Mint Crust
For the crust:
6 tablespoons butter
1 1/2 cups graham cracker crumbs (about 2 dozen, crushed)
1/4 cup sugar
3 full-size 3 Musketeers Dark Chocolate Mint Bars, chilled and chopped fine
For the custard:
6 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon peppermint extract
1 pinch salt
2 cups whole milk
Preheat oven to 350 degrees.
Melt the butter in a small saucepan over low heat. While the butter melts, separately mix the graham cracker crumbs, chopped candy bars and sugar in a medium bowl. Add the melted butter to the graham cracker mix and combine thoroughly, making sure the entire mixture is well moistened. Press the mixture into a glass pie plate, covering the bottom and sides evenly. Place the pie crust in the oven for 8 minutes or until set. Once set, remove from the oven and place on a cooling rack.
Increase oven temperature to 475 degrees.
In a medium bowl combine the eggs and the sugar until no sugar granules are left. Add the vanilla, peppermint and salt. Slowly stir in the milk and combine well. Pour the mixture into the pre-baked pie shell and place in the oven. Bake the pie for 8 minutes at 475 degrees. Reduce the oven temperature to 350 and continue cooking an additional 25-30 minutes, until custard is set.
Prep time: 23 minutes
Cooking time: 29 minutes
Total process time: 55 minutes
Dark Chocolate Mint-Topped Hot Chocolate
3 ounces dark chocolate (Dove)
1/3 cup sugar
4 cups milk
1/4 teaspoon vanilla
2 drops peppermint extract
2 3 Musketeers Dark Chocolate Mint bars, frozen
In a medium saucepan over medium-low heat, combine the dark chocolate, sugar and milk. Heat until chocolate is melted and mixture is well-blended, stirring frequently. Add vanilla and peppermint, stir and serve in large mugs. Using a microplane grater, grate the frozen 3 Musketeers Dark Chocolate Mint bars over each mug to taste. Top with whipped cream, if desired.
Serves 4-6.
Prep time: 1 hour (freezing)
Cooking time: 14 minutes
Total process time: 1 hour, 18 minutes
3 Musketeers Dark Chocolate Mint 'Brittle'
10 3 Musketeers Dark Chocolate Mint bars (20 pieces)
3 ounces Dove dark chocolate
2 tablespoons butter
3/4 cup roasted, salted peanuts (or your favorite nut)
Break the 3 Musketeers bars into pieces and place them, the Dove chocolate and butter in a double boiler over medium heat. Melt the chocolate, stirring frequently, until the nougat in the bars has melted and combined thoroughly with the chocolate.
Fold in the nuts, stirring well, and spread immediately on parchment paper or non-stick foil. Allow to cool, then break into pieces and serve.
Prep time: 3 minutes
Cook time: 15 minutes
Total process time: 20 minutes
Monday, November 17, 2008
Drenchers Heart Healthy Super Juice Does What it Says
Drenchers new all natural 100% super juice, Heart Healthy, does exactly as its names states. It helps keep your heart healthy.
“The name of each of our Drenchers™ all natural 100% super juice products clearly identifies the consumer benefit,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brand products. “With new Drenchers™ Heart Healthy, there’s no need to hunt around for nutrition which helps maintain a healthy heart anymore. We have produced a great tasting all natural 100% Super Juice that has no fat, no cholesterol, no sugar or preservatives added and is fortified with key vitamins and minerals specifically designed for heart health. It’s really simple…Heart Healthy is great for your heart.”
Each eight ounce serving of Heart Healthy has only 120 calories and contains two servings of fruits and vegetables. Available in shelf stable 12 ounce and 64 ounce sizes, Drenchers™ Heart Healthy all natural 100% super juice contains Bodyguard™, a fortification package of 15-plus essential vitamins, nutrients, amino acids, electrolytes and herbs including:
Folate (Folic Acid) - An antioxidant and key vitamin in cellular function and repair; may help maintain a healthy cardiovascular system by reducing levels of homocusteine.
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body. Aids in muscle function.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrates into energy.
Potassium (Electrolyte) - Helps kidneys function normally. Promotes healthy skin and may help lower blood pressure.
C0-Q10 (Antioxidant) - May lower blood sugar levels and aid in production of energy.
Ginkgo Biloba (Herb) - Increases blood flow and mental alertness.
Creatine (Amino Acid) - Provides energy to muscles; lengthens life of cells and tissues by protecting them from injury or harm.
Hawthorne Berry (Antioxidant) - Contains bioflavonoids which can help reduce heart disease.
Heart Healthy also contains essential B vitamins (B5, B6 & B12) and powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
“The name of each of our Drenchers™ all natural 100% super juice products clearly identifies the consumer benefit,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brand products. “With new Drenchers™ Heart Healthy, there’s no need to hunt around for nutrition which helps maintain a healthy heart anymore. We have produced a great tasting all natural 100% Super Juice that has no fat, no cholesterol, no sugar or preservatives added and is fortified with key vitamins and minerals specifically designed for heart health. It’s really simple…Heart Healthy is great for your heart.”
Each eight ounce serving of Heart Healthy has only 120 calories and contains two servings of fruits and vegetables. Available in shelf stable 12 ounce and 64 ounce sizes, Drenchers™ Heart Healthy all natural 100% super juice contains Bodyguard™, a fortification package of 15-plus essential vitamins, nutrients, amino acids, electrolytes and herbs including:
Folate (Folic Acid) - An antioxidant and key vitamin in cellular function and repair; may help maintain a healthy cardiovascular system by reducing levels of homocusteine.
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body. Aids in muscle function.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrates into energy.
Potassium (Electrolyte) - Helps kidneys function normally. Promotes healthy skin and may help lower blood pressure.
C0-Q10 (Antioxidant) - May lower blood sugar levels and aid in production of energy.
Ginkgo Biloba (Herb) - Increases blood flow and mental alertness.
Creatine (Amino Acid) - Provides energy to muscles; lengthens life of cells and tissues by protecting them from injury or harm.
Hawthorne Berry (Antioxidant) - Contains bioflavonoids which can help reduce heart disease.
Heart Healthy also contains essential B vitamins (B5, B6 & B12) and powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
Thanksgiving Dinner From A Forkable Feast
The Holidays are fast approaching. Let A Forkable Feast help you with your Thanksgiving Feast. (It'll be "our" little secret!!) Here is the Thanksgiving Menu & price list. To all of our Gluten free folks we haven't forgotten about you. We will have GF stuffing, assorted GF breads, GF Chocolate Chip Cookies as well as GF Turkey Gravy!
Menu Items Price
Brnd & Roastd Fresh Turkey (all white meat) $7.95
Brined & Roasted Fresh Turkey $6.95
“Carolinas Style” House Cured Ham $7.95
Chestnut & Apple Stuffing $3.25
Cornbread & Turkey Sausage stuffing $3.25
Glazed Brussel sprouts w/wo Pancetta $2.95
Whpd Swts w/dried chries, pears,wlnts,gngr $2.95
Rosemary Roasted Potatoes $2.95
Buttermilk Mashed Yukon golds $2.95
Root Vegetable Gratin $2.95
Sweet Corn Pudding $2.95
Green Beans with Caramelized Shallots $2.95
Bourbon-Pecan Pie feeds 8 people $9.95
Pumpkin Pie feeds 8 people $8.95
Apple pie feeds 8 people $8.95
Gingered Cranberry Compote 8 oz. $2.95
Homemade Turkey Gravy 8 oz. $2.95
Gingered Butternut Squash Bisque $3.25
Soup du jour $3.25
Please note that all of the prices are by the single portion unless indicated otherwise.
Please feel free to call us with any questions about our offerings (513-871-8646), or to place orders for pick up on November 26th. Please note that your order must be received by the Monday before Thanksgiving (11-24-08).
Menu Items Price
Brnd & Roastd Fresh Turkey (all white meat) $7.95
Brined & Roasted Fresh Turkey $6.95
“Carolinas Style” House Cured Ham $7.95
Chestnut & Apple Stuffing $3.25
Cornbread & Turkey Sausage stuffing $3.25
Glazed Brussel sprouts w/wo Pancetta $2.95
Whpd Swts w/dried chries, pears,wlnts,gngr $2.95
Rosemary Roasted Potatoes $2.95
Buttermilk Mashed Yukon golds $2.95
Root Vegetable Gratin $2.95
Sweet Corn Pudding $2.95
Green Beans with Caramelized Shallots $2.95
Bourbon-Pecan Pie feeds 8 people $9.95
Pumpkin Pie feeds 8 people $8.95
Apple pie feeds 8 people $8.95
Gingered Cranberry Compote 8 oz. $2.95
Homemade Turkey Gravy 8 oz. $2.95
Gingered Butternut Squash Bisque $3.25
Soup du jour $3.25
Please note that all of the prices are by the single portion unless indicated otherwise.
Please feel free to call us with any questions about our offerings (513-871-8646), or to place orders for pick up on November 26th. Please note that your order must be received by the Monday before Thanksgiving (11-24-08).
Corbett's Louisville Announces Wine Down Thursdays
At Corbett’s, we know that there’s no better way to “wine down” after a tough day than with a glass of wine perfectly paired with fresh, seasonal dishes. To help guests relax and make time for the finer things in life, Corbett’s has created a new monthly wine dinner series that will be held throughout 2009. The first series kicks off on Thursday, January 8th with a salute to Spain.
The price of each “Wine Down Thursdays” event is $75 per person plus tax and gratuity. All dinners take place in Corbett’s Wineskellar and began at 6:30 p.m. Each tasting is limited to 40 guests. A perfect holiday gift for wine enthusiasts, the entire series can be purchased for $750, a price that reflects two complimentary months.
This dinner series will feature a minimum of five wines that have all been carefully matched to a five-course dinner prepared by chefs Chris Howerton and Kevin Rice. At each tasting, the focus will be on a new wine region. With the guidance of Corbett's sommelier Troy Ritchie, guests will learn about the various grapes from the selected region and come away with a new appreciation for the varietals of the evening.
“We wanted this series to be more than just your average wine dinner,” said Ritchie. “It includes a strong educational component tied to an exceptional dinner. It’s a chance for me to share my passion of wine with fellow wine-lovers, both novice and experts alike, while working with chefs Howerton and Rice to have each wine reach its full potential with the food pairings.
The 2009 “Wine Down Thursdays” are February 19, March 19, April 2, May 14, June 18, July 16, August 20, September 10, October 8, November 12, and December 17.
Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Monday through Saturday from 11 a.m. to 2 p.m. Dinner hours are 5 to 11 p.m. Monday through Saturday. For more information or to make reservations, call (502) 327-5058.
The price of each “Wine Down Thursdays” event is $75 per person plus tax and gratuity. All dinners take place in Corbett’s Wineskellar and began at 6:30 p.m. Each tasting is limited to 40 guests. A perfect holiday gift for wine enthusiasts, the entire series can be purchased for $750, a price that reflects two complimentary months.
This dinner series will feature a minimum of five wines that have all been carefully matched to a five-course dinner prepared by chefs Chris Howerton and Kevin Rice. At each tasting, the focus will be on a new wine region. With the guidance of Corbett's sommelier Troy Ritchie, guests will learn about the various grapes from the selected region and come away with a new appreciation for the varietals of the evening.
“We wanted this series to be more than just your average wine dinner,” said Ritchie. “It includes a strong educational component tied to an exceptional dinner. It’s a chance for me to share my passion of wine with fellow wine-lovers, both novice and experts alike, while working with chefs Howerton and Rice to have each wine reach its full potential with the food pairings.
The 2009 “Wine Down Thursdays” are February 19, March 19, April 2, May 14, June 18, July 16, August 20, September 10, October 8, November 12, and December 17.
Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Monday through Saturday from 11 a.m. to 2 p.m. Dinner hours are 5 to 11 p.m. Monday through Saturday. For more information or to make reservations, call (502) 327-5058.
Sunday, November 16, 2008
Ohio River Valley Barrel Tasting Tour
Southern Ohio wineries have teamed up for the 'Annual Ohio River Valley Barrel Tasting Tour.' The winemakers at Harmony Hill Vineyards & Estate Winery (Bethel), Kinkead Ridge Estate Winery (Ripley), Burnet Ridge (Cincinnati), Henke Winery (Cincinnati) and Woodstone Creek Winery (Cincinnati) will open their cellars to feature barrel sampling of unreleased vintages. Currently released award winning wines will also be available at the tasting counters for those interested in purchasing that special holiday gift. This is a very traditional event common in California and Oregon, for families and friends to tour their local wineries, taste current and upcoming releases, and meet the winemakers.
More information is available at www.KinkeadRidge.com/barreltasting.htm.
More information is available at www.KinkeadRidge.com/barreltasting.htm.
Thursday, November 13, 2008
Holiday Flavors and Recipe Contest
Turkey Hill’s Limited Edition line features unique and classic flavors that accent special occasions. With the holidays quickly approaching, Peppermint stick and Egg Nog Premium Ice Cream will be available throughout the season.
Egg Nog is currently available in most stores that carry Turkey Hill products. Peppermint Stick will arrive in stores on November 17.
Said Turkey Hill President Quintin Frey, “We are always looking for interesting additions and homemade classics that tie special occasions to the taste of our products. We know that these delicious flavors will enhance the Limited Edition Line—and the holidays!”
As announced on Turkey Hill’s blog, The Ice Cream Journal, Turkey Hill is holding The Ultimate Holiday Recipe Contest using the Egg Nog and Peppermint Stick flavors. Not limited to just drinks or pies, ice cream culinary artists should enter any recipe that uses either new Limited Edition flavor as the main ingredient.
Recipes should be sent to icecreamjournal@gmail.com by December 1. Pictures of finished products are also welcome but not required. The best recipes will be featured on the Turkey Hill website and authors will receive a one-month supply of ice cream. Two top recipes will be picked for each flavor and featured one at a time on the Ice Cream Journal, from December 8-11. Using a blog poll, visitors will vote on their favorite recipe to choose the winner, who will receive a year’s supply of Turkey Hill iced cream.
Each Turkey Hill Limited Edition flavor is made in small batches and available for a limited time only.
# # #
Located in the rich farming country of Lancaster County, Pa., Turkey Hill Dairy produces the fourth largest-selling premium ice cream brand and the number-one refrigerated iced tea brand in the nation. The third-generation, family-run dairy sells its products in a market that extends along the East Coast – from Maine to Georgia and west to the Rocky Mountain States. For more information about Turkey Hill, visit turkeyhill.com.
Egg Nog is currently available in most stores that carry Turkey Hill products. Peppermint Stick will arrive in stores on November 17.
Said Turkey Hill President Quintin Frey, “We are always looking for interesting additions and homemade classics that tie special occasions to the taste of our products. We know that these delicious flavors will enhance the Limited Edition Line—and the holidays!”
As announced on Turkey Hill’s blog, The Ice Cream Journal, Turkey Hill is holding The Ultimate Holiday Recipe Contest using the Egg Nog and Peppermint Stick flavors. Not limited to just drinks or pies, ice cream culinary artists should enter any recipe that uses either new Limited Edition flavor as the main ingredient.
Recipes should be sent to icecreamjournal@gmail.com by December 1. Pictures of finished products are also welcome but not required. The best recipes will be featured on the Turkey Hill website and authors will receive a one-month supply of ice cream. Two top recipes will be picked for each flavor and featured one at a time on the Ice Cream Journal, from December 8-11. Using a blog poll, visitors will vote on their favorite recipe to choose the winner, who will receive a year’s supply of Turkey Hill iced cream.
Each Turkey Hill Limited Edition flavor is made in small batches and available for a limited time only.
# # #
Located in the rich farming country of Lancaster County, Pa., Turkey Hill Dairy produces the fourth largest-selling premium ice cream brand and the number-one refrigerated iced tea brand in the nation. The third-generation, family-run dairy sells its products in a market that extends along the East Coast – from Maine to Georgia and west to the Rocky Mountain States. For more information about Turkey Hill, visit turkeyhill.com.
New Organic Green SuperFood Energy Bars from Amazing Grass
In response to busier lifestyles and poor dietary habits that prevent most people from getting their 5+ daily servings of fruits and vegetables, Amazing Grass has launched new, certified Organic Green SuperFood Energy Bars that feature a premium blend of nature's most nourishing and delicious SuperFoods. The energy bars provide health conscious consumers with a more potent, convenient and affordable way to satisfy their hunger and deliver nutrients to their bodies the way Mother Nature intended - unprocessed, organic and delicious.
Amazing Grass combined their alkalizing Organic Green SuperFood powder with antioxidant rich fruits and vegetables and nutritious organic nuts and seeds to create the Whole Food Energy Bar and Chocolate Whole Food Energy Bar. Like all Amazing Grass products, the new whole food energy bars are cold processed, raw, gluten free, dairy free and vegan.
Both varieties of the new energy bars feature an impressive nutritional profile and ingredient list. With no sugar added, the Whole Food Energy Bar has 220 calories, 8 grams of fat, 5 grams of protein, 25 grams of sugar and 36 grams of carbohydrates. The ingredients include Organic Dates, Organic Agave Nectar, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase, Organic Peppermint), Organic Cashews, Organic Almond Butter, Organic Rice Crisps, Organic Almonds, Organic Sunflower Seeds, Organic Dried Cranberries, Organic Pumpkin Seeds, Organic Dried Coconut and Organic Vanilla Extract.
In addition to the ingredients listed above, the Chocolate Whole Food Energy Bar features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor. The Chocolate Whole Food Energy Bar has 230 calories, 9 grams of fat, 5 grams of protein, 27 grams of sugar and 37 grams of carbohydrates. Both energy bars are sold nationwide at Whole Foods Markets.
Amazing Grass Green SuperFood powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity. The Amazing Grass Green SuperFood blend also provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. In addition to the new Whole Food Energy Bars and Green Superfood Drink Powder, Amazing Grass offers organic Wheat Grass in drink powder and tablet forms, Green SuperFood Chocolate Drink Powder and Kidz SuperFood Chocolate Drink Powder. Amazing Grass products are widely available around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool swag.
Amazing Grass is a friends- and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
Amazing Grass combined their alkalizing Organic Green SuperFood powder with antioxidant rich fruits and vegetables and nutritious organic nuts and seeds to create the Whole Food Energy Bar and Chocolate Whole Food Energy Bar. Like all Amazing Grass products, the new whole food energy bars are cold processed, raw, gluten free, dairy free and vegan.
Both varieties of the new energy bars feature an impressive nutritional profile and ingredient list. With no sugar added, the Whole Food Energy Bar has 220 calories, 8 grams of fat, 5 grams of protein, 25 grams of sugar and 36 grams of carbohydrates. The ingredients include Organic Dates, Organic Agave Nectar, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase, Organic Peppermint), Organic Cashews, Organic Almond Butter, Organic Rice Crisps, Organic Almonds, Organic Sunflower Seeds, Organic Dried Cranberries, Organic Pumpkin Seeds, Organic Dried Coconut and Organic Vanilla Extract.
In addition to the ingredients listed above, the Chocolate Whole Food Energy Bar features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor. The Chocolate Whole Food Energy Bar has 230 calories, 9 grams of fat, 5 grams of protein, 27 grams of sugar and 37 grams of carbohydrates. Both energy bars are sold nationwide at Whole Foods Markets.
Amazing Grass Green SuperFood powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity. The Amazing Grass Green SuperFood blend also provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. In addition to the new Whole Food Energy Bars and Green Superfood Drink Powder, Amazing Grass offers organic Wheat Grass in drink powder and tablet forms, Green SuperFood Chocolate Drink Powder and Kidz SuperFood Chocolate Drink Powder. Amazing Grass products are widely available around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool swag.
Amazing Grass is a friends- and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
Wednesday, November 12, 2008
The Jordan Grill
You're going to a game, the beach, a park, campgrounds, and you want to grill but don't want to bother with charcoal, lighter fluid or a cumbersome grill. The Jordan Grill is the answer. The Jordan Grill, a portable, disposable (usable several times!) grill is the instant solution for party hosts, tailgaters, apartment dwellers…..anyone who wants an easy, affordable, grill option.
A disposable Grill-in-a-Box, The Jordan Grill is ready to use…….just add the food! The Jordan Grill is a small grill-to-go that contains charcoal in a small aluminum pan with a grate on top. Whether you want burgers, ribs, hot dogs or vegetables, all you need is a match. This grill is easy to transport, effortless to use, simple to light and ready in 15 minutes. And with The Jordan Grill there's NO MESS! Just simply discard it when done. Ideal for picnics, tailgating, beach parties, boating, hiking, concerts, camping, fishing or a spur-of-the-moment barbecue (in winter, when the grill is put away), The Jordan Grill is made to go anywhere you go.
In addition, The Jordan Grill can be customized for corporate events, teams, universities and tailgating clubs in various quantities at a reasonable price.
The Jordan Grill is available for $5.99, plus shipping - at this price, most grillers will want to keep a few on hand! For more information on ordering the grill or customized grills, in quantity, call 914-235-8246 or go to www.thejordangrill.com
A disposable Grill-in-a-Box, The Jordan Grill is ready to use…….just add the food! The Jordan Grill is a small grill-to-go that contains charcoal in a small aluminum pan with a grate on top. Whether you want burgers, ribs, hot dogs or vegetables, all you need is a match. This grill is easy to transport, effortless to use, simple to light and ready in 15 minutes. And with The Jordan Grill there's NO MESS! Just simply discard it when done. Ideal for picnics, tailgating, beach parties, boating, hiking, concerts, camping, fishing or a spur-of-the-moment barbecue (in winter, when the grill is put away), The Jordan Grill is made to go anywhere you go.
In addition, The Jordan Grill can be customized for corporate events, teams, universities and tailgating clubs in various quantities at a reasonable price.
The Jordan Grill is available for $5.99, plus shipping - at this price, most grillers will want to keep a few on hand! For more information on ordering the grill or customized grills, in quantity, call 914-235-8246 or go to www.thejordangrill.com
Dolce Enoteca e Ristorante Inside Grand Sierra Resort Offers Decadent Dishes for Thanksgiving
Dolce Enoteca e Ristorante inside Grand Sierra Resort and Casino dishes a Thanksgiving specialty three-course menu for $32 available Wednesday, Nov. 26 – Saturday, Nov. 29.
The delectable dishes have been prepared exclusively for the Thanksgiving holiday and include a feast sure to satisfy any palate. The first course option is a Dolce Garden Salad which includes fresh mixed greens, tomatoes, onions and a choice of dressing.
Next, diners may indulge on an oven baked turkey dinner which includes turkey, Italian sausage stuffing, mashed potatoes, marshmallow yams, green bean casserole and cranberry relish.
To conclude the luxurious meal, guests can choose from a delicious baked pumpkin or Dutch apple pie.
The special Dolce Enoteca e Ristorante Thanksgiving menu is served 5 to 10 p.m. Wednesday, Nov. 26 – Saturday, Nov. 29. Dolce Enoteca e Ristorante is located in Restaurant Row at Grand Sierra Resort and Casino. Reservations are recommended and can be made by calling 775.324.9444. Dolce Enoteca e Ristorante will also be open from 5 to 10 p.m. serving its standard menu. For more information, please visit www.grandsierraresort.com.
About Dolce Enoteca
Dolce Enoteca is located within the Grand Sierra Resort and Casino and is the premier Italian restaurant and lounge in Reno. With a contemporary take on Northern & Southern Italian fare, Dolce is a warm, sophisticated restaurant with glamorous décor and friendly service. Dolce has a full bar and an extensive wine list to compliment your meal. For more information and reservations, please call 775.324.9444 or check out www.dolcegroup.com
About Grand Sierra Resort and Casino
Grand Sierra Resort and Casino is located in the heart of Reno/Tahoe - America’s Adventure Place. GSR is northern Nevada’s most complete resort destination with nearly 2,000 guest rooms and suites. The property offers a wide variety of accommodations for the everyday business traveler to the complete family vacation with amenities that include 200,000 square feet of meeting and convention space, branded retail shopping, headliner entertainment, a cinema, a 50-lane championship bowling center, outdoor thrill rides, aqua golf driving range, the largest casino north of Las Vegas with 24 hours of heart-pounding action plus so much more. GSR is a proud member of Summit Hotels and Resorts, a prestigious brand of Preferred Hotel Group. For more information, please visit www.grandsierraresort.com or to make reservations call 1.800.648.5080.
The delectable dishes have been prepared exclusively for the Thanksgiving holiday and include a feast sure to satisfy any palate. The first course option is a Dolce Garden Salad which includes fresh mixed greens, tomatoes, onions and a choice of dressing.
Next, diners may indulge on an oven baked turkey dinner which includes turkey, Italian sausage stuffing, mashed potatoes, marshmallow yams, green bean casserole and cranberry relish.
To conclude the luxurious meal, guests can choose from a delicious baked pumpkin or Dutch apple pie.
The special Dolce Enoteca e Ristorante Thanksgiving menu is served 5 to 10 p.m. Wednesday, Nov. 26 – Saturday, Nov. 29. Dolce Enoteca e Ristorante is located in Restaurant Row at Grand Sierra Resort and Casino. Reservations are recommended and can be made by calling 775.324.9444. Dolce Enoteca e Ristorante will also be open from 5 to 10 p.m. serving its standard menu. For more information, please visit www.grandsierraresort.com.
About Dolce Enoteca
Dolce Enoteca is located within the Grand Sierra Resort and Casino and is the premier Italian restaurant and lounge in Reno. With a contemporary take on Northern & Southern Italian fare, Dolce is a warm, sophisticated restaurant with glamorous décor and friendly service. Dolce has a full bar and an extensive wine list to compliment your meal. For more information and reservations, please call 775.324.9444 or check out www.dolcegroup.com
About Grand Sierra Resort and Casino
Grand Sierra Resort and Casino is located in the heart of Reno/Tahoe - America’s Adventure Place. GSR is northern Nevada’s most complete resort destination with nearly 2,000 guest rooms and suites. The property offers a wide variety of accommodations for the everyday business traveler to the complete family vacation with amenities that include 200,000 square feet of meeting and convention space, branded retail shopping, headliner entertainment, a cinema, a 50-lane championship bowling center, outdoor thrill rides, aqua golf driving range, the largest casino north of Las Vegas with 24 hours of heart-pounding action plus so much more. GSR is a proud member of Summit Hotels and Resorts, a prestigious brand of Preferred Hotel Group. For more information, please visit www.grandsierraresort.com or to make reservations call 1.800.648.5080.
Southern Celebrity Chef Cooks for 45,000 Diners
Emory University is proud of its mission to serve sustainable, delicious food to its diners; acclaimed chef and author Virginia Willis prides herself on cooking with only the finest, local ingredients. The coupling of Emory’s mission and Virginia’s expertise is exemplified in the Heritage Harvest Feast — a Thanksgiving menu comprised of recipes from Virginia Willis’s best-selling cookbook BON APPÉTIT, Y’ALL: Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press, May 2008, $32.50) which will be served throughout all of Emory University’s dining facilities on Thursday, November 13. To celebrate the Thanksgiving holiday and in the spirit of friendship, family, and fellowship, Virginia Willis and Emory’s talented culinary team will cook soul-satisfying southern favorites, using local produce and heritage turkeys.
The daughter and granddaughter of consummate Southern cooks, Virginia Willis inherited their love of fresh, home-cooked food and unconditional hospitality before going on to become a classically trained French chef. These divergent influences inform BON APPÉTIT, Y’ALL, Virginia’s passionate homage to her culinary roots. Brimming with recipes meant for the family home kitchen, displaced Southerners yearning for a taste of home, aspiring cooks, and anyone who appreciates good food, and enhanced with stories, photos, tips, and techniques, BON APPÉTIT, Y’ALL seamlessly blends Virginia’s Southern and French roots into a memorable and thoroughly modern cookbook.
Emory University's sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in the hospitals and cafeterias by 2015. A Sustainable Food Committee was named by the President in the spring of 2007 to lead Emory’s Sustainable Food Initiative. The group includes a dozen members — faculty, staff, graduate, and undergraduate students — from all across the University and has accomplished a number of projects including establishing food purchasing guidelines and defining “sustainable” and “local” food.
About the Author
VIRGINIA WILLIS is a French-trained chef, food writer, cooking teacher, and television producer. She has worked with Martha Stewart, Bobby Flay, and Nathalie Dupree, and her articles have appeared in Country Living, Family Fun, and Eating Well. She lives in Atlanta and is available for interviews. Visit www.virginiawillis.com for more information.
The daughter and granddaughter of consummate Southern cooks, Virginia Willis inherited their love of fresh, home-cooked food and unconditional hospitality before going on to become a classically trained French chef. These divergent influences inform BON APPÉTIT, Y’ALL, Virginia’s passionate homage to her culinary roots. Brimming with recipes meant for the family home kitchen, displaced Southerners yearning for a taste of home, aspiring cooks, and anyone who appreciates good food, and enhanced with stories, photos, tips, and techniques, BON APPÉTIT, Y’ALL seamlessly blends Virginia’s Southern and French roots into a memorable and thoroughly modern cookbook.
Emory University's sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in the hospitals and cafeterias by 2015. A Sustainable Food Committee was named by the President in the spring of 2007 to lead Emory’s Sustainable Food Initiative. The group includes a dozen members — faculty, staff, graduate, and undergraduate students — from all across the University and has accomplished a number of projects including establishing food purchasing guidelines and defining “sustainable” and “local” food.
About the Author
VIRGINIA WILLIS is a French-trained chef, food writer, cooking teacher, and television producer. She has worked with Martha Stewart, Bobby Flay, and Nathalie Dupree, and her articles have appeared in Country Living, Family Fun, and Eating Well. She lives in Atlanta and is available for interviews. Visit www.virginiawillis.com for more information.
Herbs Company Get National People’s Choice Award from Co-op America
Eugene, OR-based Mountain Rose Herbs is being named today as the People’s Choice for Green Business of the Year from Co-op America. The award will be made formally this Friday at the San Francisco Green Festival™.
Since 1987, Mountain Rose Herbs has focused on delivering exceptional quality certified organic products with a strict emphasis on sustainable agriculture. Mountain Rose Herbs, which employs 60 people, produces only about 80 gallons of waste each month, the equivalent of an average four-person household. They are working toward a goal of zero waste. Additionally, the company is working to protect our environment, support the local economy, and move America towards more sustainable transportation in this country by having their commercial fleet of trucks runs on 100 percent locally produced biodiesel, made from waste vegetable oil, one of the cleanest modes of transportation available.
Thousands of consumers nationwide took part in a Co-op America online questionnaire to select their favorite green businesses. Based on 6,277 ballots submitted by consumers across the U.S., the top-10 finalists for the most popular environmentally-friendly business were: AlterEco, San Francisco, CA.; Babyworks, Portland, OR.; Frontier Natural Products, Norway, IA.; GAIAM, Boulder, Co.; Kate's Caring Gifts, Fremont, CA.; Mountains of the Moon, Chicago, IL.; Mountain Rose Herbs, Eugene, OR.; Pizza Fusion, Fort Lauderdale, FL.; We Add Up, Mentor, OR.; and West Paw Design; Bozeman, MT.
“We were thrilled by the tremendous interest of environmentally and socially conscious consumers across the country in voting for their favorite green businesses,” said Co-op America Corporate Responsibility Programs Director Todd Larsen. “We’re pleased to announce that green consumers awarded the prize this year to Mountain Rose Herbs, which is focused on maintaining eco-friendly practices not only in their production but also in their shipping and office operations. Their green and sustainable practices are truly a model for other companies.”
Mountain Rose Herbs Operations Manager and Director of Quality Control Shawn Donnille said: “The environmental ideals and practices incorporated by this company are an accurate reflection of the principles that all of us adopt in our personal lives. None of this would be possible without the enthusiasm and commitment exercised by each employee, and we could not do it without them.”
Mountain Rose is committed to being 100 percent organic, and has been since 2001, when they decreed that no conventionally grown materials would enter their warehouse again. They are also committed to their sourcing, which means providing quality green products to their customers, as well as protecting workers all along the supply chain. They are also one of the only companies in the US to carry Fair Trade Certified™ herbs, which guarantee that workers at the beginning of the supply chain receive a living wage and work under fair conditions. They also offer other Fair Trade items in their product line.
Mountain Rose Herbs uses 100-percent post-consumer recycled paper in their catalog, post-consumer recycled packaging for shipping orders, and uses office supplies, including paper clips and push-pins that are made with recycled content. They also power their building on 100-percent renewable energy, use energy-efficient computers, and only use green, natural, and biodegradable cleaning products inside their facility.
ABOUT CO-OP AMERICA
Co-op America is the leading green economy organization. Founded in 1982, Co-op America provides the economic strategies, organizing power and practical tools for businesses and individuals to solve today's social and environmental problems. Co-op America’s green economy programs encourage corporate responsibility, tackle climate change, build fair trading systems, advance healthy, local communities, and provide green purchasing and investing information for families and businesses.
To receive Co-op America’s popular publications, including Real Money and the National Green Pages, participate in Co-op America’s Green Business Conferences or Green Festivals, or to get its free e-newsletter, providing the latest green news, green discounts and opportunities to take action for a green economy, visit http://www.coopamerica.org, email info@coopamerica.org, or call at 800-58-GREEN.
Since 1987, Mountain Rose Herbs has focused on delivering exceptional quality certified organic products with a strict emphasis on sustainable agriculture. Mountain Rose Herbs, which employs 60 people, produces only about 80 gallons of waste each month, the equivalent of an average four-person household. They are working toward a goal of zero waste. Additionally, the company is working to protect our environment, support the local economy, and move America towards more sustainable transportation in this country by having their commercial fleet of trucks runs on 100 percent locally produced biodiesel, made from waste vegetable oil, one of the cleanest modes of transportation available.
Thousands of consumers nationwide took part in a Co-op America online questionnaire to select their favorite green businesses. Based on 6,277 ballots submitted by consumers across the U.S., the top-10 finalists for the most popular environmentally-friendly business were: AlterEco, San Francisco, CA.; Babyworks, Portland, OR.; Frontier Natural Products, Norway, IA.; GAIAM, Boulder, Co.; Kate's Caring Gifts, Fremont, CA.; Mountains of the Moon, Chicago, IL.; Mountain Rose Herbs, Eugene, OR.; Pizza Fusion, Fort Lauderdale, FL.; We Add Up, Mentor, OR.; and West Paw Design; Bozeman, MT.
“We were thrilled by the tremendous interest of environmentally and socially conscious consumers across the country in voting for their favorite green businesses,” said Co-op America Corporate Responsibility Programs Director Todd Larsen. “We’re pleased to announce that green consumers awarded the prize this year to Mountain Rose Herbs, which is focused on maintaining eco-friendly practices not only in their production but also in their shipping and office operations. Their green and sustainable practices are truly a model for other companies.”
Mountain Rose Herbs Operations Manager and Director of Quality Control Shawn Donnille said: “The environmental ideals and practices incorporated by this company are an accurate reflection of the principles that all of us adopt in our personal lives. None of this would be possible without the enthusiasm and commitment exercised by each employee, and we could not do it without them.”
Mountain Rose is committed to being 100 percent organic, and has been since 2001, when they decreed that no conventionally grown materials would enter their warehouse again. They are also committed to their sourcing, which means providing quality green products to their customers, as well as protecting workers all along the supply chain. They are also one of the only companies in the US to carry Fair Trade Certified™ herbs, which guarantee that workers at the beginning of the supply chain receive a living wage and work under fair conditions. They also offer other Fair Trade items in their product line.
Mountain Rose Herbs uses 100-percent post-consumer recycled paper in their catalog, post-consumer recycled packaging for shipping orders, and uses office supplies, including paper clips and push-pins that are made with recycled content. They also power their building on 100-percent renewable energy, use energy-efficient computers, and only use green, natural, and biodegradable cleaning products inside their facility.
ABOUT CO-OP AMERICA
Co-op America is the leading green economy organization. Founded in 1982, Co-op America provides the economic strategies, organizing power and practical tools for businesses and individuals to solve today's social and environmental problems. Co-op America’s green economy programs encourage corporate responsibility, tackle climate change, build fair trading systems, advance healthy, local communities, and provide green purchasing and investing information for families and businesses.
To receive Co-op America’s popular publications, including Real Money and the National Green Pages, participate in Co-op America’s Green Business Conferences or Green Festivals, or to get its free e-newsletter, providing the latest green news, green discounts and opportunities to take action for a green economy, visit http://www.coopamerica.org, email info@coopamerica.org, or call at 800-58-GREEN.
The Peat Inn
THE PEAT INN is a destination restaurant with a warm welcome and a reputation that extends well beyond Fife. Situated just 6 miles from the famous golfing and university town of St Andrews, The Peat Inn has been a food lover's institution for many years and, as of last year, is now owned and run by Chef and food columnist Geoffrey Smeddle and his wife Katherine.
The husband and wife team took over the iconic 5 star Scottish restaurant with rooms from previous owners David and Patricia Wilson in June 2006. David and Patricia built up the reputation of The Peat Inn over three decades, transforming it from an isolated rural pub into a culinary retreat. Geoffrey and Katherine adopt a similar philosophy and approach to their predecessors, which has already won over long-standing regulars and reignited interest from those who appreciate good food, fine wines and a warm welcome.
Geoffrey uses local seasonal produce combined with a classical French training, to create an imaginative and exciting menu, reflecting the best of Scottish ingredients. Prior to taking over the Peat Inn, Geoffrey was Head Chef at Sir Terence Conran's étain restaurant in Glasgow, where he won Best City Chef 2005 in the Scottish chef awards and the restaurant was also awarded Restaurant of the Year 2005-6 in the AA Restaurant Guide.
A few steps from the restaurant lies The Residence providing luxury accommodation in eight luxurious suites, each individually styled, with en-suite marble bathrooms and views over the private gardens and surrounding farmland. Seven of these suites are split level, with a separate sitting room area upstairs, away from the bedroom. The Peat Inn captures the best of small country house hotels but with an unpretentious atmosphere.
In autumn of 2006 The Peat Inn was awarded 5 stars by VisitScotland as a restaurant with rooms, is one of Joanna Blythman’s choices in a list of the top seasonal restaurants in Scotland and is also one of the AA’s Top 200 rated hotels. The Peat Inn is about the whole dining experience: the warm atmosphere in the restaurant, the extensive wine list on offer and the friendly elegant service.
Dishes at the Peat Inn might include terrine of duck confit and foie gras with homemade toasted brioche; Anstruther lobster with lime, vanilla and mango; Roast monkfish with oxtail tortellini; Daube of beef with parsnip puree and glazed onions; warm milk chocolate and hazelnut fondant with espresso ice cream. http://www.thepeatinn.couk/
The husband and wife team took over the iconic 5 star Scottish restaurant with rooms from previous owners David and Patricia Wilson in June 2006. David and Patricia built up the reputation of The Peat Inn over three decades, transforming it from an isolated rural pub into a culinary retreat. Geoffrey and Katherine adopt a similar philosophy and approach to their predecessors, which has already won over long-standing regulars and reignited interest from those who appreciate good food, fine wines and a warm welcome.
Geoffrey uses local seasonal produce combined with a classical French training, to create an imaginative and exciting menu, reflecting the best of Scottish ingredients. Prior to taking over the Peat Inn, Geoffrey was Head Chef at Sir Terence Conran's étain restaurant in Glasgow, where he won Best City Chef 2005 in the Scottish chef awards and the restaurant was also awarded Restaurant of the Year 2005-6 in the AA Restaurant Guide.
A few steps from the restaurant lies The Residence providing luxury accommodation in eight luxurious suites, each individually styled, with en-suite marble bathrooms and views over the private gardens and surrounding farmland. Seven of these suites are split level, with a separate sitting room area upstairs, away from the bedroom. The Peat Inn captures the best of small country house hotels but with an unpretentious atmosphere.
In autumn of 2006 The Peat Inn was awarded 5 stars by VisitScotland as a restaurant with rooms, is one of Joanna Blythman’s choices in a list of the top seasonal restaurants in Scotland and is also one of the AA’s Top 200 rated hotels. The Peat Inn is about the whole dining experience: the warm atmosphere in the restaurant, the extensive wine list on offer and the friendly elegant service.
Dishes at the Peat Inn might include terrine of duck confit and foie gras with homemade toasted brioche; Anstruther lobster with lime, vanilla and mango; Roast monkfish with oxtail tortellini; Daube of beef with parsnip puree and glazed onions; warm milk chocolate and hazelnut fondant with espresso ice cream. http://www.thepeatinn.couk/
Tuesday, November 11, 2008
Tea and the Cold and Flu Bug
November is commonly referred to as the start of the dreaded “cold and flu” season, and the CDC estimates this year that there will be more than 200,000 Americans affected and most likely calling out sick from work, school and even social gatherings. So what can one do to avoid the cold and flu?
While the CDC strongly recommends an annual flu vaccine as the best way to reduce the chances that you will get the flu, consumption of immunity-boosting beverages such as hot and iced tea year-round may also aid the body in staying healthy during the cold and flu season.
Published research from Brigham and Women’s Hospital and Harvard University indicates that tea contains a component that can help the body ward off infection and disease, and that drinking tea may strengthen the immune system. The researchers identified a substance in tea, theanine, which primes the immune system.
A subsequent human clinical trial showed that participants who drank five cups of Black Tea a day for two to four weeks boosted the body’s immune defense system by four times.
According to this study, the data suggests that drinking Black Tea provides the body’s immune system with natural resistance to infection.
While drinking tea may not completely protect you from getting sick this season, the CDC states that healthy adults have a 30% chance of contracting the flu even with an annual flu vaccination, and the vaccine may be somewhat less effective for children and the elderly.
So try to stay healthy this cold and flu season and don’t forget to drink your tea every day! For more information about the role of tea in a healthy diet and lifestyle, please visit www.teausa.org.
While the CDC strongly recommends an annual flu vaccine as the best way to reduce the chances that you will get the flu, consumption of immunity-boosting beverages such as hot and iced tea year-round may also aid the body in staying healthy during the cold and flu season.
Published research from Brigham and Women’s Hospital and Harvard University indicates that tea contains a component that can help the body ward off infection and disease, and that drinking tea may strengthen the immune system. The researchers identified a substance in tea, theanine, which primes the immune system.
A subsequent human clinical trial showed that participants who drank five cups of Black Tea a day for two to four weeks boosted the body’s immune defense system by four times.
According to this study, the data suggests that drinking Black Tea provides the body’s immune system with natural resistance to infection.
While drinking tea may not completely protect you from getting sick this season, the CDC states that healthy adults have a 30% chance of contracting the flu even with an annual flu vaccination, and the vaccine may be somewhat less effective for children and the elderly.
So try to stay healthy this cold and flu season and don’t forget to drink your tea every day! For more information about the role of tea in a healthy diet and lifestyle, please visit www.teausa.org.
Monday, November 10, 2008
The Grapes of Galilee Releases New Vintages
It was at a wedding in Galilee where, 2,000 years ago, Jesus turned water into wine. Today, this region is home to The Grapes of GalileeTM, wines of exceptional quality crafted to offer something original and inspirational in the spirit of unity for the various religions that originate from this area.
The Grapes of Galilee are grown next to Nazareth by the Sea of Galilee and watered by the Jordan River, where Jesus was baptized. They are ideal for celebrations such as wedding receptions and communions, or any festive occasions when Christians seek a physical connection to their spiritual homeland.
“The history of this wine is something that we can all share together,” says UC San Diego student Adam Haroz, who founded import company Haroz Vintners with his father, Pini, after being inspired by a trip to Israel. “I hope to provide a way to strengthen the bond between Israel and many other people through bringing wine from Galilee to the houses of the Christian community.”
Israeli wines have made great strides in recent decades, and the Galilee region is best suited for viticulture. The high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils make the area ideal for The Grapes of Galilee’s cabernet, merlot and chardonnay varietals. All three Grapes of Galilee wines are currently available in the United States. The wine’s suggested retail price is $13.99.
Cabernet Sauvignon 2006 - Deep royal purple, showing aromas of leather and dark cherry. Flavors focus on dark fruits, some plum, and hints of brown aromatic spice. Good mid palate with firm fruit tannins. Oak and fruit well integrated with a long, fruit-filled finish. Fruit and tannins in synch through to the finish, making the wine fun to drink.
Merlot 2006 - Medium bodied, with soft tannins and generous aromas of red and black berries with notes of cinnamon hearts and some oak. Oak initially frames the palate, which goes to red berries and black cherry, then becomes more integrated; very pleasant.
Chardonnay 2007 - Light gold, medium-bodied, with initial aromas somewhat shy, but clean and focused on pear and tropical fruit--specifically star fruit (carambola) and cherimoya. Very gentle fruit, unoaked, with good acidity gives the wine a clean, lively, fruit-focused finish.
“This is a completely unique venture,” says president Pini Haroz. “No one else is doing anything like this.”
To learn more about The Grapes of Galilee, visit www.haroz.com.
The Grapes of Galilee are grown next to Nazareth by the Sea of Galilee and watered by the Jordan River, where Jesus was baptized. They are ideal for celebrations such as wedding receptions and communions, or any festive occasions when Christians seek a physical connection to their spiritual homeland.
“The history of this wine is something that we can all share together,” says UC San Diego student Adam Haroz, who founded import company Haroz Vintners with his father, Pini, after being inspired by a trip to Israel. “I hope to provide a way to strengthen the bond between Israel and many other people through bringing wine from Galilee to the houses of the Christian community.”
Israeli wines have made great strides in recent decades, and the Galilee region is best suited for viticulture. The high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils make the area ideal for The Grapes of Galilee’s cabernet, merlot and chardonnay varietals. All three Grapes of Galilee wines are currently available in the United States. The wine’s suggested retail price is $13.99.
Cabernet Sauvignon 2006 - Deep royal purple, showing aromas of leather and dark cherry. Flavors focus on dark fruits, some plum, and hints of brown aromatic spice. Good mid palate with firm fruit tannins. Oak and fruit well integrated with a long, fruit-filled finish. Fruit and tannins in synch through to the finish, making the wine fun to drink.
Merlot 2006 - Medium bodied, with soft tannins and generous aromas of red and black berries with notes of cinnamon hearts and some oak. Oak initially frames the palate, which goes to red berries and black cherry, then becomes more integrated; very pleasant.
Chardonnay 2007 - Light gold, medium-bodied, with initial aromas somewhat shy, but clean and focused on pear and tropical fruit--specifically star fruit (carambola) and cherimoya. Very gentle fruit, unoaked, with good acidity gives the wine a clean, lively, fruit-focused finish.
“This is a completely unique venture,” says president Pini Haroz. “No one else is doing anything like this.”
To learn more about The Grapes of Galilee, visit www.haroz.com.
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