The FK Revolution series of 3 inch paring
knives are another line of exceptional ceramic knives from Kyocera Advanced
Ceramics. A lower price point and more knuckle clearance are key features of
this distinctive line. Comfortable ergonomic handles provide precise
control. Offered in 5 new colors, these sleek, ultra-sharp knives are
designed to complement--not compete--with traditional cutlery. The
Revolution series is designed for slicing fruits, vegetables and boneless
meats. Zirconium oxide blades stay razor sharp at least 10 times longer than
traditional cutlery, making them ideal for everyday use.
Features and Benefits:
Unrelenting Sharpness: The strength and density of advanced ceramic allow
grinding to microscopic precision by diamond wheels. This hardness
translates into a rock-like edge that will not roll like conventional
blades. Edge retention is the most significant benefit of using ceramic
blades, which stays razor-sharp much longer than conventional steel blades,
including high carbon steels.
Unparalleled Purity: Ceramic is a pure and healthy alternative. Unlike
steel blades, ceramic blades will never rust or change from its natural
state. It is totally impervious to acids, juices, oils, salts or other
elements. As a result, it will never alter the taste, smell or appearance
of food.
Ultra Lightweight: Kyocera ceramic cutlery is typically half the weight of
equivalent knives, which require a full tang to achieve proper balance.
Since the ceramic blade is so light, no artificial weight is added to the
handle. This creates and extremely balanced, lightweight tool that becomes
a comfortable extension of the hand, reducing fatigue during long,
repetitive cutting tasks.
Easy Maintenance: No home maintenance is needed. When knives eventually do
need sharpening, it is complimentary; customers pay only shipping & handling
($10 for up to two knives). The knives are professionally sharpened on a
diamond wheel and promptly returned with a factory-new edge from Irvine, CA.
This service is fast, easy and popular with customers.
White blade with blue, green, yellow, orange, red and black handle or black
blade with black handle. Use on a wood or plastic cutting board. Hand-wash
and let dry. The paring knives retail for $29.95 and are available at:
https://secure.kyoceraadvancedceramics.com/products/cutlery/revolution-series.aspx
Kyocera Advanced
Ceramics is offering a great deal on a convenient and affordable set of its
Revolution 4.5" Utility Knife & Everything Peeler. Originally $69.95 now
just $49.95, the set is a great way to introduce advanced ceramic into a
kitchen. The Utility Knife is the ultimate cutting tool for every day
slicing of fruits, vegetables and boneless meats. The Everything Peeler can
peel it all.carrots, cheese, chocolate, even tomato. The ultra sharp ceramic
blade will glide through food only peeling the needed amount and nothing
more. Conveniently packaged together, it's the perfect pair for any home
cook.
Features:
* Unrelenting sharpness: razor-sharp blade stays sharper longer. Kyocera
advanced ceramic blades offer
superior edge retention, holding their edge at least 10 times longer than
other professional cutlery,
including high carbon steel
* Unparalleled purity: No metallic ions -- won't rust or alter the taste,
smell or appearance of food
* Ultra Lightweight: Perfectly balanced and light, reduces fatigue during
repetitive cutting tasks
* Easy to clean: Smooth, polished surface resists germs and is impervious to
acids, oils and salts. Simply
wash and wipe dry.
* Complimentary re-sharpening
The set comes in a black or red handle with white blade and sells for
$49.95.
For more information go to: http://kyoceraadvancedceramics.com/
Tuesday, December 2, 2008
Navitas Naturals Introduces Innovative New Organic Palm Suga
While many conventional food companies in North America continue to create synthetic sweeteners made in a laboratory, Navitas Naturals is instead taking a healthy whole-food approach to sweeteners that benefits from the ancient wisdom of cultures around the world. The company’s new Coconut Power, an organic evaporated palm sugar, is a healthy new alternative sweetener that is rich in nutrients and low-glycemic. This new palm sugar joins Navitas Naturals’ line of healthy organic sweeteners that also includes Lucuma and Yacon.
Navitas Naturals (www.navitasnaturals.com) searches around the world for the healthiest superfoods and alternative sweeteners, and this innovative new organic product is sustainably sourced from the tropical region of Indonesia. Navitas Naturals Coconut Power is made from the sweet juices of coconut palm sugar blossoms. Traditional sugar farmers climb high into the canopy of coconut trees and harvest the sweet nectar by gently slicing the flower. Once collected, the nectar is kettle -boiled into a thick caramel and then ground into a fine brown crystal.
Coconut Power is a pure and simple cane sugar alternative that provides the energy and nutrition that the body needs to lead a healthy lifestyle. Coconut Power evaporated palm sugar is 100% organic, unprocessed, unfiltered, unbleached and contains no preservatives. Coconut Power is naturally low on the Glycemic Index (GI), which offers benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). With a GI rating of 35, Coconut Power compares favorably to other sweeteners including agave (GI 42), honey (GI 55) and cane sugar (GI 68). Coconut Power offers a nutrition profile that is superior to all other commercially available sweeteners. It is especially high in amino acids, Potassium, Magnesium, Zinc and Iron and is a good natural source of the vitamins B1, B2, B3, B6 and C.
While palm sugar has long been a culinary staple in Southeast Asian culture and used in traditional herbal medicine, the evolution of this delicious sweetener into a practical and easy to use cane sugar alternative is a breakthrough for foodies in North America. Coconut Power has a unique caramel sweetness, and it can be used in recipes as a 1-to-1 substitute for cane sugar. Because it is in the form of a fine granule, Coconut Power rapidly dissolves in liquids and wet doughs. Below is an original recipe by Navitas Naturals for Chocolate Haystacks. Offered in an 8-ounce resealable pouch for $5.99, Coconut Power is available at Whole Foods Markets and other stores around North America, as well as many leading web retailers including www.amazon.com.
A Healthy Sweetener that is Good for Farming Communities and the Ecosystems that Support Them
Coconut Power is a socially responsible product that is good for the community and ecosystem where it is sustainably harvested. The Food and Agriculture Organization (FAO) of the World Bank has reported that palm sweeteners are the most sustainable sweetener in the world! Coconut Palms produce an average of 50 75% more sugar per acre than Sugar Cane and use less than 20% of the nutrient inputs to achieve that production. Tropical palms are an ecologically beneficial tree crop that grows in diverse wild life-supportive agro ecosystems, and they require very little water and help to restore damaged soils. Coconut Palms are considered the “Tree of Life” by many traditional communities throughout the world as they provide over 100 useful products from which to make a livelihood. This healthy sweetener is produced by small-scale sugar tappers that receive fair trade prices, production training, market access assistance and other social support. The money from raising and processing this product stays in the local community.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. In addition to their own brand of superfoods and alternative sweeteners, Navitas Naturals supplies organic ingredients to other food companies. For more information, please visit www.navitasnaturals.com.
An Original Recipe by Navitas Naturals
Chocolate Haystacks
Makes: 1 Dozen Haystacks
8 oz. Navitas Naturals Cacao Butter
½ Cup Navitas Naturals Cacao Powder
8 oz. Navitas Naturals Trail Mix
3 Tbsp. Navitas Naturals Yacon Syrup
3 Tbsp. Navitas Naturals Coconut Palm Sugar
In a saucepan, melt the cacao butter over very low heat, quickly stirring in the yacon, palm sugar and cacao powder until smooth. Toss in the trail mix until coated, and then drop spoon-size haystacks onto a plate and place in the freezer to harden. Haystacks are ready to eat in about one hour.
Navitas Naturals (www.navitasnaturals.com) searches around the world for the healthiest superfoods and alternative sweeteners, and this innovative new organic product is sustainably sourced from the tropical region of Indonesia. Navitas Naturals Coconut Power is made from the sweet juices of coconut palm sugar blossoms. Traditional sugar farmers climb high into the canopy of coconut trees and harvest the sweet nectar by gently slicing the flower. Once collected, the nectar is kettle -boiled into a thick caramel and then ground into a fine brown crystal.
Coconut Power is a pure and simple cane sugar alternative that provides the energy and nutrition that the body needs to lead a healthy lifestyle. Coconut Power evaporated palm sugar is 100% organic, unprocessed, unfiltered, unbleached and contains no preservatives. Coconut Power is naturally low on the Glycemic Index (GI), which offers benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). With a GI rating of 35, Coconut Power compares favorably to other sweeteners including agave (GI 42), honey (GI 55) and cane sugar (GI 68). Coconut Power offers a nutrition profile that is superior to all other commercially available sweeteners. It is especially high in amino acids, Potassium, Magnesium, Zinc and Iron and is a good natural source of the vitamins B1, B2, B3, B6 and C.
While palm sugar has long been a culinary staple in Southeast Asian culture and used in traditional herbal medicine, the evolution of this delicious sweetener into a practical and easy to use cane sugar alternative is a breakthrough for foodies in North America. Coconut Power has a unique caramel sweetness, and it can be used in recipes as a 1-to-1 substitute for cane sugar. Because it is in the form of a fine granule, Coconut Power rapidly dissolves in liquids and wet doughs. Below is an original recipe by Navitas Naturals for Chocolate Haystacks. Offered in an 8-ounce resealable pouch for $5.99, Coconut Power is available at Whole Foods Markets and other stores around North America, as well as many leading web retailers including www.amazon.com.
A Healthy Sweetener that is Good for Farming Communities and the Ecosystems that Support Them
Coconut Power is a socially responsible product that is good for the community and ecosystem where it is sustainably harvested. The Food and Agriculture Organization (FAO) of the World Bank has reported that palm sweeteners are the most sustainable sweetener in the world! Coconut Palms produce an average of 50 75% more sugar per acre than Sugar Cane and use less than 20% of the nutrient inputs to achieve that production. Tropical palms are an ecologically beneficial tree crop that grows in diverse wild life-supportive agro ecosystems, and they require very little water and help to restore damaged soils. Coconut Palms are considered the “Tree of Life” by many traditional communities throughout the world as they provide over 100 useful products from which to make a livelihood. This healthy sweetener is produced by small-scale sugar tappers that receive fair trade prices, production training, market access assistance and other social support. The money from raising and processing this product stays in the local community.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. In addition to their own brand of superfoods and alternative sweeteners, Navitas Naturals supplies organic ingredients to other food companies. For more information, please visit www.navitasnaturals.com.
An Original Recipe by Navitas Naturals
Chocolate Haystacks
Makes: 1 Dozen Haystacks
8 oz. Navitas Naturals Cacao Butter
½ Cup Navitas Naturals Cacao Powder
8 oz. Navitas Naturals Trail Mix
3 Tbsp. Navitas Naturals Yacon Syrup
3 Tbsp. Navitas Naturals Coconut Palm Sugar
In a saucepan, melt the cacao butter over very low heat, quickly stirring in the yacon, palm sugar and cacao powder until smooth. Toss in the trail mix until coated, and then drop spoon-size haystacks onto a plate and place in the freezer to harden. Haystacks are ready to eat in about one hour.
Monday, December 1, 2008
Esterlina Vineyards: Dreams of a Sterling Father
The story of Esterlina Vineyards and Winery begins with Murio Sterling, who at 72 isn‘t slowing down. “I always had a love of farming that comes from my dad and granddad,” says Murio, seated on the deck of his Anderson Valley property with its panoramic view of Anderson Valley. Doris Sterling, his wife of 51 years, says hello and then heads to the parking lot to meet new visitors. “We greet everyone when they arrive,” says the handsome patriarch of the Sterling family.
In the 1930s Murio’s father moved his family to the Bay Area during the Depression when they lost their six hundred acres of farmland in Louisiana. His dad worked in the shipyards. After a stint in the military during the Korean War, an innate pull toward farming propelled Murio to the Modesto Turlock area. He and Doris purchased 30 acres and started their first cattle ranch.
While the Sterlings’ purchase of Cole Ranch, the United States’ smallest complete AVA (American Viticulture Appellation) propelled them into the premium wine industry, their connection with Mendocino County started in the 1970s.
“Dad always liked to take us on Sunday drives,” remembers oldest son Stephen, who is now the marketing manager for Sterling. On a trip to Potter Valley the family happened on a beautiful 160 acres and the next thing Stephen knew the family was moving. He and his brothers, Eric, Craig, and Chris went to Potter Valley elementary school until Stephen was in the 8th grade.
“Some of our teachers were hippies,” says Stephen. Some lived in VW buses painted with psychedelic designs. It was when young people were bailing out of the cities and going “back to the land,” getting away from the establishment and living in communes. “Although my family wasn’t like that, we were part of the community and got to know Mendocino during those years,” he says.
The Sterlings then lived in the Bay Area and the boys grew up and pursued other professional interests. Murio is philosophical about his entry and subsequent success in the wine business. In the beginning, he got to thinking, “why shouldn’t I be in the business? My grandfather made wine and so did my dad. Not many black people were in the wine business and that’s another reason why we should be in it. I feel the same way about women in the business.” Soft spoken and confident, he continues, “There is no such thing as ‘can’t’ do something. I don’t want to hear that word. More Americans should teach their kids to dream big, that’s what I taught my kids.”
In addition to purchasing the 253 acre Cole Ranch in 1998, where their highly acclaimed Rieslings as well as Cabernet Sauvignon, Pinot Noir and Merlot are grown, in 2001 the Sterlings bought the old Pepperwood Springs vineyard on Holmes Ranch Road in Anderson Valley. As new grape growers, finding buyers who would understand the quality of grapes they were growing was challenging. Accustomed to making wine at home, Murio encouraged Eric to make wine with some of the grapes from their new vineyards as a sales tool. Eric took on the task of upgrading his palate and skills to the current techniques and the Sterlings made batches of wine from each block of vines. “We’d give it to buyers to taste and they loved it,” says Steve. They would say, “I’ll buy your grapes and quit bugging you about the price,” he laughs. Recently the family added Everett Ridge Winery in Dry Creek Valley to their holdings and that has become Esterlina’s winemaking hub.
When they started making wine, says Eric, “Dad sold buyers with his charming southern style of hospitality.” At wine tastings he passed out Cheetos and chips, not your usual wine fare and “people remembered us,” says Eric. Murio adds, “We still serve them. The Cheetos are always the first to go and then people come by and say ‘where are the Cheetos?’”
Murio and Eric were the first to find the Anderson Valley property and were in escrow with it before Stephen had a chance to see it. When he did, he was as smitten as his father and brother. The setting is spectacular. Now there are two decks, one at the elder Sterlings’ residence and one at the tasting room, where the voices of a dozen visitors create a pleasant sound on a beautiful November afternoon. Twenty acres of pinot noir grapes cascade down the hillside and everyone is struck by the view in which using “breathtaking” as a descriptor is not trite.
“It’s an awesome Pinot Noir site,” says Eric, an emergency room doctor in Santa Rosa who is known for his great palate and winemaking skill. “People who come here say it is one of the most memorable tasting experiences they have,” he adds, and continues that for every 10 people who visit, seven return. The Anderson Valley tasting room is open every day from 11 until 5.
“Our success is due to all the people who work here,” says Murio. “We hire people who love people and we all have fun with wine and with our customers. We have a beautiful staff.”
A dozen years ago the Sterlings never dreamed they would be working together as a family. At the time everyone had their career and now everyone has found their place at Esterlina, which is Spanish for Sterling. Craig, an attorney with an MBA works with Stephen, who also has an MBA, in the winery’s management. Their brother Chris manages the vineyards. Uncle Larry Sterling, a retired electrician, helps with projects at all the properties, which also include vineyard acreage in Alexander Valley and a cattle ranch in the Dominican Republic. Nephew Shon Sterling is the website master. And the next generation including Alex, Andy and Christopher help with harvest and other labor intensive activities.
Esterlina’s first Cole Ranch Pinot Noir was awarded a score of 94 points by the prestigious Wine Spectator magazine. Their Anderson Valley Pinot Noir won a gold medal in the San Francisco Chronicle Wine Championship the first year it was entered and won gold again in 2008; as did their Riesling.
The dreams of Murio Sterling also continue as he looks to new venues in which to expand the family’s business, perhaps even to South Africa. “It’s an up and coming wine district and more accessible than Europe,” he says. Murio points out some of the benefits in South Africa and how it might feel to “go back to the African homeland and have a winery.” In the meantime, at Esterlina, a family of handsome men and their attractive matriarch build upon their agricultural roots to bring exceptional Mendocino County wine to the market and an esteemed winemaking and grapegrowing venture to the industry.
TASTING NOTES: Wild and cultivated mushroom sauce made with lots of onions and last of the year’s tomatoes on pappardelle (wide egg noodles) went beautifully with the bright black cherry aromas and earthy fruit-rich flavors of Esterlina 2006 Anderson Valley Pinot Noir.
For more information about Esterlina Vineyards and Winery, contact the Mendocino Winegrape and Wine Commission at www.mendowine.com, www.gomendo.com, or www.esterlinavineyards.com
In the 1930s Murio’s father moved his family to the Bay Area during the Depression when they lost their six hundred acres of farmland in Louisiana. His dad worked in the shipyards. After a stint in the military during the Korean War, an innate pull toward farming propelled Murio to the Modesto Turlock area. He and Doris purchased 30 acres and started their first cattle ranch.
While the Sterlings’ purchase of Cole Ranch, the United States’ smallest complete AVA (American Viticulture Appellation) propelled them into the premium wine industry, their connection with Mendocino County started in the 1970s.
“Dad always liked to take us on Sunday drives,” remembers oldest son Stephen, who is now the marketing manager for Sterling. On a trip to Potter Valley the family happened on a beautiful 160 acres and the next thing Stephen knew the family was moving. He and his brothers, Eric, Craig, and Chris went to Potter Valley elementary school until Stephen was in the 8th grade.
“Some of our teachers were hippies,” says Stephen. Some lived in VW buses painted with psychedelic designs. It was when young people were bailing out of the cities and going “back to the land,” getting away from the establishment and living in communes. “Although my family wasn’t like that, we were part of the community and got to know Mendocino during those years,” he says.
The Sterlings then lived in the Bay Area and the boys grew up and pursued other professional interests. Murio is philosophical about his entry and subsequent success in the wine business. In the beginning, he got to thinking, “why shouldn’t I be in the business? My grandfather made wine and so did my dad. Not many black people were in the wine business and that’s another reason why we should be in it. I feel the same way about women in the business.” Soft spoken and confident, he continues, “There is no such thing as ‘can’t’ do something. I don’t want to hear that word. More Americans should teach their kids to dream big, that’s what I taught my kids.”
In addition to purchasing the 253 acre Cole Ranch in 1998, where their highly acclaimed Rieslings as well as Cabernet Sauvignon, Pinot Noir and Merlot are grown, in 2001 the Sterlings bought the old Pepperwood Springs vineyard on Holmes Ranch Road in Anderson Valley. As new grape growers, finding buyers who would understand the quality of grapes they were growing was challenging. Accustomed to making wine at home, Murio encouraged Eric to make wine with some of the grapes from their new vineyards as a sales tool. Eric took on the task of upgrading his palate and skills to the current techniques and the Sterlings made batches of wine from each block of vines. “We’d give it to buyers to taste and they loved it,” says Steve. They would say, “I’ll buy your grapes and quit bugging you about the price,” he laughs. Recently the family added Everett Ridge Winery in Dry Creek Valley to their holdings and that has become Esterlina’s winemaking hub.
When they started making wine, says Eric, “Dad sold buyers with his charming southern style of hospitality.” At wine tastings he passed out Cheetos and chips, not your usual wine fare and “people remembered us,” says Eric. Murio adds, “We still serve them. The Cheetos are always the first to go and then people come by and say ‘where are the Cheetos?’”
Murio and Eric were the first to find the Anderson Valley property and were in escrow with it before Stephen had a chance to see it. When he did, he was as smitten as his father and brother. The setting is spectacular. Now there are two decks, one at the elder Sterlings’ residence and one at the tasting room, where the voices of a dozen visitors create a pleasant sound on a beautiful November afternoon. Twenty acres of pinot noir grapes cascade down the hillside and everyone is struck by the view in which using “breathtaking” as a descriptor is not trite.
“It’s an awesome Pinot Noir site,” says Eric, an emergency room doctor in Santa Rosa who is known for his great palate and winemaking skill. “People who come here say it is one of the most memorable tasting experiences they have,” he adds, and continues that for every 10 people who visit, seven return. The Anderson Valley tasting room is open every day from 11 until 5.
“Our success is due to all the people who work here,” says Murio. “We hire people who love people and we all have fun with wine and with our customers. We have a beautiful staff.”
A dozen years ago the Sterlings never dreamed they would be working together as a family. At the time everyone had their career and now everyone has found their place at Esterlina, which is Spanish for Sterling. Craig, an attorney with an MBA works with Stephen, who also has an MBA, in the winery’s management. Their brother Chris manages the vineyards. Uncle Larry Sterling, a retired electrician, helps with projects at all the properties, which also include vineyard acreage in Alexander Valley and a cattle ranch in the Dominican Republic. Nephew Shon Sterling is the website master. And the next generation including Alex, Andy and Christopher help with harvest and other labor intensive activities.
Esterlina’s first Cole Ranch Pinot Noir was awarded a score of 94 points by the prestigious Wine Spectator magazine. Their Anderson Valley Pinot Noir won a gold medal in the San Francisco Chronicle Wine Championship the first year it was entered and won gold again in 2008; as did their Riesling.
The dreams of Murio Sterling also continue as he looks to new venues in which to expand the family’s business, perhaps even to South Africa. “It’s an up and coming wine district and more accessible than Europe,” he says. Murio points out some of the benefits in South Africa and how it might feel to “go back to the African homeland and have a winery.” In the meantime, at Esterlina, a family of handsome men and their attractive matriarch build upon their agricultural roots to bring exceptional Mendocino County wine to the market and an esteemed winemaking and grapegrowing venture to the industry.
TASTING NOTES: Wild and cultivated mushroom sauce made with lots of onions and last of the year’s tomatoes on pappardelle (wide egg noodles) went beautifully with the bright black cherry aromas and earthy fruit-rich flavors of Esterlina 2006 Anderson Valley Pinot Noir.
For more information about Esterlina Vineyards and Winery, contact the Mendocino Winegrape and Wine Commission at www.mendowine.com, www.gomendo.com, or www.esterlinavineyards.com
Four Foul Foods To Avoid During the Holidays
Time off from work, out of your daily routine, coupled with an endless buffet of holiday feasts and treats can leave people starting the new year unhealthy and unfit. But, it doesn’t have to be that way. Dr. David Ostreicher, author of Brush Your Teeth and Other Simple Ways to Stay Young and Healthy from Wheatmark Publishing (www.brushyourteethbook.com), has a list of ways to keep people from looking like Santa after the holidays.
His message is simple: Air and water are polluted. Diet is loaded with artificial ingredients and hormones. Americans are fat and do not exercise. Yet we are living longer, far longer, than our grandparents did. Why? This is the American Paradox. The answer is simple: Hygiene, from improved sewerage to personal hygiene. How do we beat the paradox? There are simple and easy ways to stay young and healthy, focusing on the principals of health: good hygiene. That includes mental hygiene, sleep hygiene, physical hygiene, brushing your teeth, and avoiding the “foul four” foods that hijack your health.
“The American diet is one of excesses,” Ostreicher said. “We eat too much, too many calories, too much fat, too much salt and too much sugar. And those elements make up the ‘Foul Four’ dietary villains.”
Salt – “Salt raises your blood pressure and can lead to heart attacks and strokes,” Ostreicher said. “It has also been linked to cancers of the stomach and esophagus. Throw out your salt shaker. You don’t need to add any salt to your food. Salt is not the only spice. We should all make much better use of pepper or other spices. When cooking, leave out the salt, or cut the amount in half. After a period of time, your sensitivity to salt will change. Your taste buds will accommodate to the normal salt diet, and soon you will find you don’t need it anymore.”
Sugar -- Sugar is Ostreicher’s next target. He believes we eat way too much of it, and the wrong kinds of it. “Whether it’s in the form of table sugar (from sugar cane or sugar beets), or high fructose corn syrup, the average American eats about three pounds of sugar a week,” Ostreicher said.
Calories – Those three pounds of sugar is equal to 3,312 empty calories per week. “No vitamins, minerals, fiber… just 3,212 calories,” he said. “That will convert to 4 pounds of fat per month. No wonder obesity in America is epidemic.”
Fat – The last of the Foul Four on Ostreicher’s hit list is fat. “Fat is another endless supply of calories,” he said. “USDA “Dietary guidelines for Americans” says we should limit total fat to 20% to 35% of our RDA for calories. Most Americans get more than that. Fat, especially the “bad” fats (saturated and trans) are linked to obesity, heart attacks and cancer.”
One major fallacy to avoid this holiday season is the idea that any member of the Foul Four is somehow made healthy because it’s organic.
“It seems intuitive that ‘organic’ is healthier,” Ostreicher said. “Given the choice, I would rather eat an organically grown tomato than one grown in a field with pesticides and artificial fertilizers. However, there is very little true scientific evidence to show that eating ‘non-organic’ foods cause serious illness. There is a ton of evidence that shows that eating sugar, salt, and high fat/high calorie diets cause all kinds of health problems and increase risk for disease. At the end of the day, with all the choices we have with our diets today, clearly we can all agree that avoiding these Foul Four foods is a good start.”
About Dr. David Ostreicher
Dr. David Ostreicher, author of Brush Your Teeth and Other Simple Ways to Stay Young and Healthy from Wheatmark Publishing (www.brushyourteethbook.com), is a graduate of Columbia University where he earned his Doctorate of Dental Surgery, Certificate in Orthodontics and Masters in Public Health. He also holds a Masters of Science in Nutrition from the University of Bridgeport, where he served as a professor of nutrition. A sought-after guest for top media programs, Dr. Ostreicher has lectured worldwide, and has authored scores of articles about dentistry, orthodontics, nutrition and health. Dr. David (as his patients call him) has appeared on over 25 local and national shows, including The Morning Show, Independent Network News, Today, Regis Philbin Lifestyle, Geraldo, Sally Jesse Raphael.
His message is simple: Air and water are polluted. Diet is loaded with artificial ingredients and hormones. Americans are fat and do not exercise. Yet we are living longer, far longer, than our grandparents did. Why? This is the American Paradox. The answer is simple: Hygiene, from improved sewerage to personal hygiene. How do we beat the paradox? There are simple and easy ways to stay young and healthy, focusing on the principals of health: good hygiene. That includes mental hygiene, sleep hygiene, physical hygiene, brushing your teeth, and avoiding the “foul four” foods that hijack your health.
“The American diet is one of excesses,” Ostreicher said. “We eat too much, too many calories, too much fat, too much salt and too much sugar. And those elements make up the ‘Foul Four’ dietary villains.”
Salt – “Salt raises your blood pressure and can lead to heart attacks and strokes,” Ostreicher said. “It has also been linked to cancers of the stomach and esophagus. Throw out your salt shaker. You don’t need to add any salt to your food. Salt is not the only spice. We should all make much better use of pepper or other spices. When cooking, leave out the salt, or cut the amount in half. After a period of time, your sensitivity to salt will change. Your taste buds will accommodate to the normal salt diet, and soon you will find you don’t need it anymore.”
Sugar -- Sugar is Ostreicher’s next target. He believes we eat way too much of it, and the wrong kinds of it. “Whether it’s in the form of table sugar (from sugar cane or sugar beets), or high fructose corn syrup, the average American eats about three pounds of sugar a week,” Ostreicher said.
Calories – Those three pounds of sugar is equal to 3,312 empty calories per week. “No vitamins, minerals, fiber… just 3,212 calories,” he said. “That will convert to 4 pounds of fat per month. No wonder obesity in America is epidemic.”
Fat – The last of the Foul Four on Ostreicher’s hit list is fat. “Fat is another endless supply of calories,” he said. “USDA “Dietary guidelines for Americans” says we should limit total fat to 20% to 35% of our RDA for calories. Most Americans get more than that. Fat, especially the “bad” fats (saturated and trans) are linked to obesity, heart attacks and cancer.”
One major fallacy to avoid this holiday season is the idea that any member of the Foul Four is somehow made healthy because it’s organic.
“It seems intuitive that ‘organic’ is healthier,” Ostreicher said. “Given the choice, I would rather eat an organically grown tomato than one grown in a field with pesticides and artificial fertilizers. However, there is very little true scientific evidence to show that eating ‘non-organic’ foods cause serious illness. There is a ton of evidence that shows that eating sugar, salt, and high fat/high calorie diets cause all kinds of health problems and increase risk for disease. At the end of the day, with all the choices we have with our diets today, clearly we can all agree that avoiding these Foul Four foods is a good start.”
About Dr. David Ostreicher
Dr. David Ostreicher, author of Brush Your Teeth and Other Simple Ways to Stay Young and Healthy from Wheatmark Publishing (www.brushyourteethbook.com), is a graduate of Columbia University where he earned his Doctorate of Dental Surgery, Certificate in Orthodontics and Masters in Public Health. He also holds a Masters of Science in Nutrition from the University of Bridgeport, where he served as a professor of nutrition. A sought-after guest for top media programs, Dr. Ostreicher has lectured worldwide, and has authored scores of articles about dentistry, orthodontics, nutrition and health. Dr. David (as his patients call him) has appeared on over 25 local and national shows, including The Morning Show, Independent Network News, Today, Regis Philbin Lifestyle, Geraldo, Sally Jesse Raphael.
Tuesday, November 25, 2008
What are you drinking for Thanksgiving?
What are you drinking for Thanksgiving?
Ken Bernards - Owner/Winemaker, Ancien Wines
-2007 Domaine Tempier style Bandol Rose
-2002 Denis Mortet Gevrey-Chambertin
-Anchor Porter while watching the game on TV
Dave Ramey - Owner/Winemaker, Ramey Wine Cellars
-Egly-Ouriet Champagne
-Londer Gewurztraminer
-Scherrer Pinot Noir
-Londer Pinot Noir
-Hirsch Pinot Noir
-2006 Ramey Shanel Vineyard Syrah.
Linda & Leighton Taylor - Owners of Cloud View Vineyard
“As Napa vintners, I suppose we should be chagrined at our list but we drink Napa Valley wines on plenty of occasions (and daily) so I think I'm safe.Our wine of choice at the start of Dinner is a Mendocino white, Navarro (dry) Gewurztraminer. It has nice aromatic fruit, sort of apple-y and evocative of autumnal colors and soft light. Later in the meal we like a really good Pinot Noir, probably Ken Bernard's Ancien (Santa Rita Hills, if we have the choice).
Truthfully though, the drink we will have with our first Thanksgiving dinner of the day will likely be fruit punch or apple juice shared while we help serve Thanksgiving dinner to San Francisco's homeless at St. Vincent de Paul in the Tenderloin.
And you well know that any wine (or beverage) tastes best when enjoyed with friends and family, so we hope all your wine tastes especially wonderful this Thanksgiving! Cheers!”
Jim Clendenen - Owner/Winemaker Au Bon Climat
“I will be celebrating in North Carolina, so I am bringing a bottle of 2005 Denis Mortet Gevrey-Chambertin Premier Cru; if I were at home I would have Gaston Chiquet Champagne.”
Cliff Lede - Owner Cliff Lede Vineyards
“For Canadian Thanksgiving (October 13) I had a 1976 Ausone and a 2006 Radio Coteau Savoy Pinot Noir. For American Thanksgiving I'll pull the cork on a
-1999 Abreu Madrona Ranch Cabernet Sauvignon
-2005 Ramey Hyde Vineyard Chardonnay.”
Dave Phinney - Owner/Winemaker Orin Swift Cellars
-A bottle of Krug Champagne that's in my fridge that someone gave as a gift
-a California Chardonnay
-an Oregon Pinot Noir
-French Grenache
Karen Culler - Owner/Winemaker Culler Wines
"I will drink three wines with turkey
-Roederer Brut Rose from Anderson Valley
-Navarro Gewurztraminer
-Pillow Rd Pinot Noir (by Ladera)
-and probably a Culler Griffin's Lair Syrah for good luck!!”
Ken Bernards - Owner/Winemaker, Ancien Wines
-2007 Domaine Tempier style Bandol Rose
-2002 Denis Mortet Gevrey-Chambertin
-Anchor Porter while watching the game on TV
Dave Ramey - Owner/Winemaker, Ramey Wine Cellars
-Egly-Ouriet Champagne
-Londer Gewurztraminer
-Scherrer Pinot Noir
-Londer Pinot Noir
-Hirsch Pinot Noir
-2006 Ramey Shanel Vineyard Syrah.
Linda & Leighton Taylor - Owners of Cloud View Vineyard
“As Napa vintners, I suppose we should be chagrined at our list but we drink Napa Valley wines on plenty of occasions (and daily) so I think I'm safe.Our wine of choice at the start of Dinner is a Mendocino white, Navarro (dry) Gewurztraminer. It has nice aromatic fruit, sort of apple-y and evocative of autumnal colors and soft light. Later in the meal we like a really good Pinot Noir, probably Ken Bernard's Ancien (Santa Rita Hills, if we have the choice).
Truthfully though, the drink we will have with our first Thanksgiving dinner of the day will likely be fruit punch or apple juice shared while we help serve Thanksgiving dinner to San Francisco's homeless at St. Vincent de Paul in the Tenderloin.
And you well know that any wine (or beverage) tastes best when enjoyed with friends and family, so we hope all your wine tastes especially wonderful this Thanksgiving! Cheers!”
Jim Clendenen - Owner/Winemaker Au Bon Climat
“I will be celebrating in North Carolina, so I am bringing a bottle of 2005 Denis Mortet Gevrey-Chambertin Premier Cru; if I were at home I would have Gaston Chiquet Champagne.”
Cliff Lede - Owner Cliff Lede Vineyards
“For Canadian Thanksgiving (October 13) I had a 1976 Ausone and a 2006 Radio Coteau Savoy Pinot Noir. For American Thanksgiving I'll pull the cork on a
-1999 Abreu Madrona Ranch Cabernet Sauvignon
-2005 Ramey Hyde Vineyard Chardonnay.”
Dave Phinney - Owner/Winemaker Orin Swift Cellars
-A bottle of Krug Champagne that's in my fridge that someone gave as a gift
-a California Chardonnay
-an Oregon Pinot Noir
-French Grenache
Karen Culler - Owner/Winemaker Culler Wines
"I will drink three wines with turkey
-Roederer Brut Rose from Anderson Valley
-Navarro Gewurztraminer
-Pillow Rd Pinot Noir (by Ladera)
-and probably a Culler Griffin's Lair Syrah for good luck!!”
Artisanal Premium Cheese Has New Distribution
American Home Food Products (OTCBB:AHFP), currently doing business as Artisanal Premium Cheese, today announced that it is entering a master distribution and marketing agreement with Harvest Song Ventures, LLC. Harvest Song is a specialty food company that sources organic and natural food products and provides them to consumers across several market segments.
Artisanal will continue to service the existing Harvest Song customer base and expects to expand that base by marketing Harvest Song products to Artisanal’s customers ranging from premium restaurants and hotels to luxury goods retailers. The companies also plan to expand and create cross-selling opportunities for the two product lines which have natural pairing complements. Artisanal has long offered condiments with its line of over 200 handcrafted cheeses from around the world and Harvest Song’s all natural preserves and vegetable products are an excellent addition.
Daniel W. Dowe, President and Chief Executive Officer of Artisanal commented, “We are enthused at the prospect of working with Harvest Song and its founder, Sylvia Tirakian, who has exceptional capability to work with artisan food makers to bring amazing food products to market. Artisanal expects to see a significant increase in sales from the Harvest Song line resulting from shared product development responsibilities and the consolidation of costs. Our companies share the same focus on premium quality products and our most demanding chef customers exalt at the quality and sensational taste of the Harvest Song products. “
Mr. Dowe continued, “With the challenging economic situation at hand, we believe consumers will move to replicate restaurant quality dining experiences while remaining at home. Likewise, the American palate is growing more knowledgeable and demanding about the origins of food from quality to presentation. Harvest Song and Artisanal Premium Cheeses are affordable luxuries by all measures and in addition to increasing their availability in the marketplace, we will also offer formalized pairing concepts to enable our customers to achieve a fuller culinary experience when consuming Artisanal and Harvest Song products together.
About Harvest Song Ventures, LLC
Harvest Song Ventures is a specialty food company that creates natural and organic gourmet food products and imports them directly. Based in New York, Harvest Song represents a partnership between specialty food entrepreneur, Sylvia Tirakian who runs the day-to-day business of Harvest Song and James Tufenkian founder of world-renowned Tufenkian Artisan Carpets.
About Artisanal Premium Cheese
In August 2007 American Home Food Products, Inc. acquired 100% of the ownership interests in Artisanal Premium Cheese. The Company operates in the specialty cheese market in the United States. The company markets and distributes a line of specialty, artisanal and farmstead cheese products, as well as other related specialty food products under its own brand to food wholesalers and retailers, as well as directly to consumers through its catalogue and Web site, artisanalcheese.com. American Home Food Products, Inc. is based in New York, New York.
Artisanal will continue to service the existing Harvest Song customer base and expects to expand that base by marketing Harvest Song products to Artisanal’s customers ranging from premium restaurants and hotels to luxury goods retailers. The companies also plan to expand and create cross-selling opportunities for the two product lines which have natural pairing complements. Artisanal has long offered condiments with its line of over 200 handcrafted cheeses from around the world and Harvest Song’s all natural preserves and vegetable products are an excellent addition.
Daniel W. Dowe, President and Chief Executive Officer of Artisanal commented, “We are enthused at the prospect of working with Harvest Song and its founder, Sylvia Tirakian, who has exceptional capability to work with artisan food makers to bring amazing food products to market. Artisanal expects to see a significant increase in sales from the Harvest Song line resulting from shared product development responsibilities and the consolidation of costs. Our companies share the same focus on premium quality products and our most demanding chef customers exalt at the quality and sensational taste of the Harvest Song products. “
Mr. Dowe continued, “With the challenging economic situation at hand, we believe consumers will move to replicate restaurant quality dining experiences while remaining at home. Likewise, the American palate is growing more knowledgeable and demanding about the origins of food from quality to presentation. Harvest Song and Artisanal Premium Cheeses are affordable luxuries by all measures and in addition to increasing their availability in the marketplace, we will also offer formalized pairing concepts to enable our customers to achieve a fuller culinary experience when consuming Artisanal and Harvest Song products together.
About Harvest Song Ventures, LLC
Harvest Song Ventures is a specialty food company that creates natural and organic gourmet food products and imports them directly. Based in New York, Harvest Song represents a partnership between specialty food entrepreneur, Sylvia Tirakian who runs the day-to-day business of Harvest Song and James Tufenkian founder of world-renowned Tufenkian Artisan Carpets.
About Artisanal Premium Cheese
In August 2007 American Home Food Products, Inc. acquired 100% of the ownership interests in Artisanal Premium Cheese. The Company operates in the specialty cheese market in the United States. The company markets and distributes a line of specialty, artisanal and farmstead cheese products, as well as other related specialty food products under its own brand to food wholesalers and retailers, as well as directly to consumers through its catalogue and Web site, artisanalcheese.com. American Home Food Products, Inc. is based in New York, New York.
Food Network Launches Mobile Service
Airborne Mobile Inc., a leading full-service mobile media company, announced today that Food Network Everyday Chef, the latest Food Network subscription mobile application is now available in the U.S. market. Food Network Everyday Chef allows consumers to tap into recipes and meal ideas from the famed Food Network, which is distributed to more than 98 million U.S. households and averages more than nine million unique users monthly at its Web site.
The new Food Network Everyday Chef mobile application is like having your own personal chef, whenever you want and wherever you are. In just a few easy clicks, you can browse a collection of more than a thousand trusted Food Network recipes, personalized to your eating habits. Select the recipes you want and plan out your meals for the week using the Weekly Planner. The handy Grocery List feature totals up everything you need to buy, whether for the whole week's worth of recipes or just for tonight's. It's never been easier or faster to eat well on the go!
The Food Network Everyday Chef was selected as a finalist in the "Best Handset Application" category for the global 2008 Mobile Content Awards.
"We are really excited about the release of the Food Network Everyday Chef," said Andy Nulman, President and CMO, at Airborne Mobile. "Food Network has helped make cooking today a cultural phenomenon. The Food Network Everyday Chef application is perfect for culinary fans, people who are trying to eat a little healthier, or for today's busy person on the go. It's your personal chef, your menu for the week and your consolidated grocery list all in one. It does everything but actually cook for you."
"How many times have you stopped at the store but you don't have a print up of the recipe you want to make with you because it is in your other purse or on the counter at home?" says Deanna Brown, President of the Interactive Group at Scripps Networks, parent company of Food Network. "Now with Food Network Everyday Chef, just in time for the busy holiday season, it is no problem. The interface is friendly and the search is very strong; so by purchasing or subscribing to this mobile application straight from the phone, you have access to recipes from FoodNetwork.com. Being where consumers need us, when they need us, such as through this mobile application, is key to our strategy for continued success and leadership in the food category."
Food Network Everyday Chef is available now on most U.S carriers and through smartphone content portals Handango and Handmark. For more information and rates please visit www.foodnetworkeverydaychef.com.
The new Food Network Everyday Chef mobile application is like having your own personal chef, whenever you want and wherever you are. In just a few easy clicks, you can browse a collection of more than a thousand trusted Food Network recipes, personalized to your eating habits. Select the recipes you want and plan out your meals for the week using the Weekly Planner. The handy Grocery List feature totals up everything you need to buy, whether for the whole week's worth of recipes or just for tonight's. It's never been easier or faster to eat well on the go!
The Food Network Everyday Chef was selected as a finalist in the "Best Handset Application" category for the global 2008 Mobile Content Awards.
"We are really excited about the release of the Food Network Everyday Chef," said Andy Nulman, President and CMO, at Airborne Mobile. "Food Network has helped make cooking today a cultural phenomenon. The Food Network Everyday Chef application is perfect for culinary fans, people who are trying to eat a little healthier, or for today's busy person on the go. It's your personal chef, your menu for the week and your consolidated grocery list all in one. It does everything but actually cook for you."
"How many times have you stopped at the store but you don't have a print up of the recipe you want to make with you because it is in your other purse or on the counter at home?" says Deanna Brown, President of the Interactive Group at Scripps Networks, parent company of Food Network. "Now with Food Network Everyday Chef, just in time for the busy holiday season, it is no problem. The interface is friendly and the search is very strong; so by purchasing or subscribing to this mobile application straight from the phone, you have access to recipes from FoodNetwork.com. Being where consumers need us, when they need us, such as through this mobile application, is key to our strategy for continued success and leadership in the food category."
Food Network Everyday Chef is available now on most U.S carriers and through smartphone content portals Handango and Handmark. For more information and rates please visit www.foodnetworkeverydaychef.com.
Monday, November 24, 2008
Cyprus: Discover the Oldest Wines of the World December 4
The Cyprus Embassy Trade Center, in collaboration with the Cyprus-US
Chamber of Commerce, cordially invite you to sample the wines of Cyprus at a
wine tasting-event on Thursday, December 4, 2008 (Helen Mills Event Space,
137-139 W 26th Street, New York City) from 3 PM to 7 PM. You will enjoy a
variety of delicious wines from the island of Cyprus, paired with authentic
food and recipes.
Cyprus is one of the first countries where wine production was practiced:
Commandaria, (the oldest named wine in the world) has been produced in
Cyprus since at least 1,000 B.C., and is still being made with the same
ancient methods. Amazingly, grapes have been grown for winemaking in
Cyprus as far back as 5000 B.C. Both Babylonian and Jerusalem Talmuds
specifically mention "Ya' in Kafrisin" (Hebrew for Cypriot wine) as a sacrament
in religious rituals during the time of the First and Second Temple in Jerusalem.
There are approximately fifteen indigenous grape varieties in Cyprus of which
the most largely cultivated are Xynisteri, Mavro, Ofthalmo and Maratheftiko or
Vamvakada. The white grape variety of Cyprus known as Xynisteri,
produces excellent light colored white wine with low alcohol levels(11-11.5%
vol.) with low to medium acidity. It is predominantly found in the regions of
the Akamas Laona, Ambelitis, Vouni Panayias and Pitsilia. This is the only
other grape, along with Mavro, that is used for making Commandaria.
Maratheftiko/Vamvakada is a very rare red variety most densely concentrated
through the mountain regions of Paphos and in Pitsilia, where the variety is
known as Vambakada. It gives high quality wines of intense color and full
body with distinctive fruity aromas of cherries and blackberries with a
character which is truly expressive of the Cypriot terroir. Cypriot producers
are increasingly investing in this variety, enchanted by the wines it produces
and enticed by its potential. Maratheftiko is one of the world's few non-
hermaphroditic vines. Its buds are females and have to be planted in mixed
vineyards to ensure pollination.
Cyprus remains one of the few phylloxera-free wine-producing countries in
the world. Having escaped phylloxera, the Cyprus wines are self-sown plants
of the European Vitis Vinifera retaining their classic organoleptic
characteristics, as well as the potential for a long life. The island's long,
sunny Mediterranean summers are a great asset to winemaking, ripening the
fruit and giving it its full flavor. Winters are mild and the gentle winds and
breezes check the frosts, dispel the fogs and protect the vines and grapes
from fungus diseases. Today, tremendous resources and effort have been
invested into the rediscovering of Cyprus indigenous grape varieties, resulting
not only in the making of superior quality wines, but also products with an
original Cypriot character. These wines constitute truly undiscovered, new
and breathtaking alternatives to the varietals that have dominated the
market.
Lying in the sparkling blue waters of the eastern Mediterranean Sea, at the
crossroads between Europe, Africa and Asia, Cyprus is a country of alluring
beaches and high mountain peaks with abundant fragrant vineyards, studded
with olive trees, mythical landscape and ancient ruins. The third largest island
in the Mediterranean Sea, Cyprus is also one of the most romantic: according
to mythology, Aphrodite, the Greek goddess of love and beauty, was born in
Cyprus. It is no wonder that, back when the Romans reigned over the
civilized world, Mark Anthony gave Cyprus to Cleopatra, the legendary Queen
of Egypt, as an ultimate token of love. According to Italian Archeologist
Maria-Rosaria Belgiorno, Cyprus was the first producer of wine in the
Mediterranean around 6000 years ago and its wine-drinking culture spread
from there to the rest of Europe. The most ancient drinking horn in pottery
used exclusively for drinking wine was produced in Cyprus and two jugs used
for wine were unearthed in Cyprus containing the seeds of grapes dated
between 3500-3000 BC. All these facts combined point to the conclusion that
there has been a wine industry in Cyprus continuously longer than anywhere
else in the world.!
Do not miss an opportunity to sample and enjoy the flavorful wines of Cyprus
without having to fly there: Taste to believe it! To confirm your attendance,
please contact the event team at 908 803 3809.
# # #
About the Cyprus Embassy Trade Center
The Cyprus Trade Commission is the official trade development and
promotional agency of the Cyprus government. The Cyprus Trade
Commission's general mandate has been to promote, assist and develop
Cyprus' international trade, with particular regard to small and medium
enterprises.
The Cyprus Trade Commissions' institutional functions are:
•Continuous study of the U.S., Canadian and Latin American markets and
challenges related to the internationalization of Cyprus enterprises:
•Assistance to Cyprus companies in entering the U.S. market
•Promotion of Cyprus products abroad and development of economic
cooperation
•Professional training in international trade for Cypriots and foreigners
•In the United States, the Cyprus Trade Commission has offices in New York
Chamber of Commerce, cordially invite you to sample the wines of Cyprus at a
wine tasting-event on Thursday, December 4, 2008 (Helen Mills Event Space,
137-139 W 26th Street, New York City) from 3 PM to 7 PM. You will enjoy a
variety of delicious wines from the island of Cyprus, paired with authentic
food and recipes.
Cyprus is one of the first countries where wine production was practiced:
Commandaria, (the oldest named wine in the world) has been produced in
Cyprus since at least 1,000 B.C., and is still being made with the same
ancient methods. Amazingly, grapes have been grown for winemaking in
Cyprus as far back as 5000 B.C. Both Babylonian and Jerusalem Talmuds
specifically mention "Ya' in Kafrisin" (Hebrew for Cypriot wine) as a sacrament
in religious rituals during the time of the First and Second Temple in Jerusalem.
There are approximately fifteen indigenous grape varieties in Cyprus of which
the most largely cultivated are Xynisteri, Mavro, Ofthalmo and Maratheftiko or
Vamvakada. The white grape variety of Cyprus known as Xynisteri,
produces excellent light colored white wine with low alcohol levels(11-11.5%
vol.) with low to medium acidity. It is predominantly found in the regions of
the Akamas Laona, Ambelitis, Vouni Panayias and Pitsilia. This is the only
other grape, along with Mavro, that is used for making Commandaria.
Maratheftiko/Vamvakada is a very rare red variety most densely concentrated
through the mountain regions of Paphos and in Pitsilia, where the variety is
known as Vambakada. It gives high quality wines of intense color and full
body with distinctive fruity aromas of cherries and blackberries with a
character which is truly expressive of the Cypriot terroir. Cypriot producers
are increasingly investing in this variety, enchanted by the wines it produces
and enticed by its potential. Maratheftiko is one of the world's few non-
hermaphroditic vines. Its buds are females and have to be planted in mixed
vineyards to ensure pollination.
Cyprus remains one of the few phylloxera-free wine-producing countries in
the world. Having escaped phylloxera, the Cyprus wines are self-sown plants
of the European Vitis Vinifera retaining their classic organoleptic
characteristics, as well as the potential for a long life. The island's long,
sunny Mediterranean summers are a great asset to winemaking, ripening the
fruit and giving it its full flavor. Winters are mild and the gentle winds and
breezes check the frosts, dispel the fogs and protect the vines and grapes
from fungus diseases. Today, tremendous resources and effort have been
invested into the rediscovering of Cyprus indigenous grape varieties, resulting
not only in the making of superior quality wines, but also products with an
original Cypriot character. These wines constitute truly undiscovered, new
and breathtaking alternatives to the varietals that have dominated the
market.
Lying in the sparkling blue waters of the eastern Mediterranean Sea, at the
crossroads between Europe, Africa and Asia, Cyprus is a country of alluring
beaches and high mountain peaks with abundant fragrant vineyards, studded
with olive trees, mythical landscape and ancient ruins. The third largest island
in the Mediterranean Sea, Cyprus is also one of the most romantic: according
to mythology, Aphrodite, the Greek goddess of love and beauty, was born in
Cyprus. It is no wonder that, back when the Romans reigned over the
civilized world, Mark Anthony gave Cyprus to Cleopatra, the legendary Queen
of Egypt, as an ultimate token of love. According to Italian Archeologist
Maria-Rosaria Belgiorno, Cyprus was the first producer of wine in the
Mediterranean around 6000 years ago and its wine-drinking culture spread
from there to the rest of Europe. The most ancient drinking horn in pottery
used exclusively for drinking wine was produced in Cyprus and two jugs used
for wine were unearthed in Cyprus containing the seeds of grapes dated
between 3500-3000 BC. All these facts combined point to the conclusion that
there has been a wine industry in Cyprus continuously longer than anywhere
else in the world.!
Do not miss an opportunity to sample and enjoy the flavorful wines of Cyprus
without having to fly there: Taste to believe it! To confirm your attendance,
please contact the event team at 908 803 3809.
# # #
About the Cyprus Embassy Trade Center
The Cyprus Trade Commission is the official trade development and
promotional agency of the Cyprus government. The Cyprus Trade
Commission's general mandate has been to promote, assist and develop
Cyprus' international trade, with particular regard to small and medium
enterprises.
The Cyprus Trade Commissions' institutional functions are:
•Continuous study of the U.S., Canadian and Latin American markets and
challenges related to the internationalization of Cyprus enterprises:
•Assistance to Cyprus companies in entering the U.S. market
•Promotion of Cyprus products abroad and development of economic
cooperation
•Professional training in international trade for Cypriots and foreigners
•In the United States, the Cyprus Trade Commission has offices in New York
Friday, November 21, 2008
New Albany, Ohio Resident Wins Plugrá National Recipe Contest
Teresa Ralston, from New Albany, Ohio, has been named Grand Champion in the 2nd annual Plugrá European-Style Butter national recipe contest. In addition to winning $5,000, Ralston will receive a trip to New York City where she’ll prepare her winning Bleu Cheese Herb Butter with Walnuts recipe alongside one of the city’s top chefs on the Taste of New York cooking program.
This year’s competition recognized the top compound butter blend (also known as flavored butter). Ralston created a unique blend of Plugrá European-Style Butter and bleu cheese, melded with fresh herbs, garlic and toasted walnuts. Ralston’s butter recipe was selected from among 900 entries nationwide and judged by a panel of chefs from the Plugrá Culinary Institute. Fifty runners-up received butter bells crafted by a master potter, designed to help keep their innovative butter blends fresh and creamy. Visit www.plugra.com to view the winning recipes.
“I’m thrilled to be named Grand Champion. I am passionate about cooking and love working with Plugrá,” stated Ralston. “It was such a pleasure experimenting with different flavor combinations to find my award-winning blend. I look forward to creating more with Plugrá in the coming year and showing my recipe on Taste of New York next year.”
Butter Blends Are Fast-Growing Trend
As the name implies, compound (flavored) butters are a mixture of ingredients added to a primary base of Plugrá European-Style Butter. According to the experts at Plugrá, butter blends are one of the fastest-growing trends in cooking today. Butter combinations provide unique flavors that complement any number of foods. They are easy to make and are affordable solutions for food enthusiasts. Butter compounds are quickly becoming the new sauce in homes across the country.
“Compound butters are an excellent way for chefs and food enthusiasts to express their culinary creativity,” says Plugrá Chef Trip Kadey. “They’re perfect for adding bursts of flavor to entrees, vegetables or desserts and can be made with whatever strikes one’s fancy—in-season fruits and vegetables, favorite herbs and spices—literally the sky’s the limit when it comes to compound butters.”
Ralston’s Bleu Cheese Herb Butter with Walnuts would make the perfect accompaniment to a prime rib or another cut of steak, according to Kadey. But food enthusiasts shouldn’t stop there. “What makes this so much fun is that you can try any flavor combination that inspires you,” he says. “From savory to sweet and in-between, the possibilities are endless.”
Executive chefs have long known that cooking with Plugrá European-Style Butter makes cakes rise higher, sauces creamier and pastries flakier. Plugrá European-Style Butter has a richer taste and smoother texture compared to most average table butters. Plugrá is slow-churned for the optimal European style that results in lower moisture content, yet it is creamier.
Plugrá is owned by Keller’s Creamery, a division of Dairy Farmers of America, Inc. Visit www.plugra.com to watch videos on cooking techniques that will make your cooking experiences rewarding and all of your recipes a smashing success.
Bleu Cheese Herb Butter with Walnuts
Prep Time: Less than 30 minutes
Yield: 32 servings, 1 tablespoon in size
Ingredients
½ lb. Plugrá® European-Style Butter, unsalted, softened
1 tbsp. Chives, fresh, chopped
1 tbsp. Thyme leaves, fresh, chopped
1 tsp. Garlic, fresh, minced
¼ tsp. Black pepper, fresh, ground
¼ cup Bleu cheese crumbles (Maytag recommended)
3 tbsp. Walnuts, toasted, chopped
Directions
· In a mixer, whip Plugrá butter at medium speed until smooth and light. Fold in chives, thyme, garlic and pepper. Beat until combined, about 5 minutes.
· Stir in bleu cheese and walnuts. Beat for 1 minute until well combined.
· Remove butter from bowl. Spoon onto parchment paper. Roll into a log, using edge of baking sheet to form a tight log. Chill for 2 hours before serving.
This year’s competition recognized the top compound butter blend (also known as flavored butter). Ralston created a unique blend of Plugrá European-Style Butter and bleu cheese, melded with fresh herbs, garlic and toasted walnuts. Ralston’s butter recipe was selected from among 900 entries nationwide and judged by a panel of chefs from the Plugrá Culinary Institute. Fifty runners-up received butter bells crafted by a master potter, designed to help keep their innovative butter blends fresh and creamy. Visit www.plugra.com to view the winning recipes.
“I’m thrilled to be named Grand Champion. I am passionate about cooking and love working with Plugrá,” stated Ralston. “It was such a pleasure experimenting with different flavor combinations to find my award-winning blend. I look forward to creating more with Plugrá in the coming year and showing my recipe on Taste of New York next year.”
Butter Blends Are Fast-Growing Trend
As the name implies, compound (flavored) butters are a mixture of ingredients added to a primary base of Plugrá European-Style Butter. According to the experts at Plugrá, butter blends are one of the fastest-growing trends in cooking today. Butter combinations provide unique flavors that complement any number of foods. They are easy to make and are affordable solutions for food enthusiasts. Butter compounds are quickly becoming the new sauce in homes across the country.
“Compound butters are an excellent way for chefs and food enthusiasts to express their culinary creativity,” says Plugrá Chef Trip Kadey. “They’re perfect for adding bursts of flavor to entrees, vegetables or desserts and can be made with whatever strikes one’s fancy—in-season fruits and vegetables, favorite herbs and spices—literally the sky’s the limit when it comes to compound butters.”
Ralston’s Bleu Cheese Herb Butter with Walnuts would make the perfect accompaniment to a prime rib or another cut of steak, according to Kadey. But food enthusiasts shouldn’t stop there. “What makes this so much fun is that you can try any flavor combination that inspires you,” he says. “From savory to sweet and in-between, the possibilities are endless.”
Executive chefs have long known that cooking with Plugrá European-Style Butter makes cakes rise higher, sauces creamier and pastries flakier. Plugrá European-Style Butter has a richer taste and smoother texture compared to most average table butters. Plugrá is slow-churned for the optimal European style that results in lower moisture content, yet it is creamier.
Plugrá is owned by Keller’s Creamery, a division of Dairy Farmers of America, Inc. Visit www.plugra.com to watch videos on cooking techniques that will make your cooking experiences rewarding and all of your recipes a smashing success.
Bleu Cheese Herb Butter with Walnuts
Prep Time: Less than 30 minutes
Yield: 32 servings, 1 tablespoon in size
Ingredients
½ lb. Plugrá® European-Style Butter, unsalted, softened
1 tbsp. Chives, fresh, chopped
1 tbsp. Thyme leaves, fresh, chopped
1 tsp. Garlic, fresh, minced
¼ tsp. Black pepper, fresh, ground
¼ cup Bleu cheese crumbles (Maytag recommended)
3 tbsp. Walnuts, toasted, chopped
Directions
· In a mixer, whip Plugrá butter at medium speed until smooth and light. Fold in chives, thyme, garlic and pepper. Beat until combined, about 5 minutes.
· Stir in bleu cheese and walnuts. Beat for 1 minute until well combined.
· Remove butter from bowl. Spoon onto parchment paper. Roll into a log, using edge of baking sheet to form a tight log. Chill for 2 hours before serving.
Thursday, November 20, 2008
All-Natural Alternative To Synthetic Sports Drinks Introduced
Looking for all-natural ways to refuel after a workout?
Edward and Sons is introducing Organic Young Coconut Water under its Nature Factor brand. Made from the clear liquid contained inside USDA-certified organic young coconuts, Organic Young Coconut Water is packed with vitamins, minerals, antioxidants, and is low in calories.
A hugely popular beverage in Thailand, coconut water contains natural electrolytes and high levels of potassium that help the body recover from rigorous activities. Its unique composition makes it an excellent, all-natural alternative to synthetic sports drinks.
Available in handy, recyclable 10.5 oz. cans, Nature Factor’s Organic Young Coconut Water is now available for $1.49-1.89 nationwide at both natural and mainstream grocery stores.
Edward and Sons is introducing Organic Young Coconut Water under its Nature Factor brand. Made from the clear liquid contained inside USDA-certified organic young coconuts, Organic Young Coconut Water is packed with vitamins, minerals, antioxidants, and is low in calories.
A hugely popular beverage in Thailand, coconut water contains natural electrolytes and high levels of potassium that help the body recover from rigorous activities. Its unique composition makes it an excellent, all-natural alternative to synthetic sports drinks.
Available in handy, recyclable 10.5 oz. cans, Nature Factor’s Organic Young Coconut Water is now available for $1.49-1.89 nationwide at both natural and mainstream grocery stores.
Don't Let Food Allergies Ruin Your Holiday Feast: A Few Delicious Options
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.
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.
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.
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