Warm up by the fire with a ZEN CHAI TODDY, an Invigorating hot spiced tea with a rich green soul.
ZEN CHAI TODDY
3 parts ZEN GREEN TEA LIQUEUR
4 parts prepared Gold-Tipped Assam Black Tea
1 part Heavy Cream
Chai Spices
Combine hot Assam Tea, Cream, and ZEN.
Pour into mug.
Garnish with Cinnamon Stick.
Assam, the malty, deep, and strong black tea varietal named for its Indian home state, where it was discovered growing wild in the 1800's. The comfort food of the tea world.
Liberated by white tea and emboldened by berries, the ZEN, WHITE & BLUE is ideal for spring time sipping. Try it with a midday brunch.
ZEN, WHITE & BLUE
1½ parts ZEN GREEN TEA LIQUEUR
4 parts prepared Jasmine Pearl Green Tea
1½ parts FLOR DE CANA WHITE RUM®
1 part Coconut Cream
Combine and stir ingredients.
Serve on the rocks.
Garnish with Fresh Mint.
Silver Needle is the classic Chinese white tea, consisting only of the youngest single leaf bud plucked from each branch. Flavor notes of straw and melon are common, light in color but very full-bodied, a perfect complement to fresh fruit.
Relaxing jasmine lingers amidst soft tropical flavors, in the ZEN BLOSSOM, a refreshing summertime sipper.
ZEN BLOSSOM
1½ parts ZEN GREEN TEA LIQUEUR
4 parts prepared Jasmine Pearl Green Tea
1½ parts FLOR DE CANA WHITE RUM®
1 part Coconut Cream
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with edible flower.
Jasmine Pearl is fresh green tea tips from China individually hand-rolled into pearls, dried, then repeatedly exposed overnight to fresh jasmine buds as they blossom and infuse the cool night air with their serene fragrance.
Additional Recipes ZEN Tea Cocktail Recipes
ZEN – Cha
1½ parts ZEN Green Tea Liqueur
4 parts prepared Genmaicha Green Tea
1½ parts SKYY Vodka®
Pour ingredients into a shaker with ice.
Shake and strain into glass over lemon slice.
ZEN Dew
1½ parts ZEN Green Tea Liqueur
4 parts prepared Gyokuro Green Tea
1½ parts Tullamore Dew Irish Whiskey®
Lime Zest
Combine and stir ingredients.
Garnish with Lime Wedge.
ZEN Goddess
1½ parts ZEN Green Tea Liqueur
3 parts prepared Iron Goddess of Mercy Oolong Tea
1 part Passion Fruit Juice
1 part Cabo Wabo Tequila
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with large, thin Grapefruit Slice.
ZEN Beauty
1 part ZEN Green Tea Liqueur
2 parts prepared Oriental Beauty Oolong Tea
3 Medium Slices Candied Ginger
Splash of Fresh Lime Juice
Pour liquid ingredients into a shaker with ice.
Shake and strain.
Serve with ginger pieces in glass.
ZEN Awakening
1½ parts ZEN Green Tea Liqueur
4 parts prepared Earl Grey Black Tea
1½ parts FLOR DE CANA GOLD RUM
2 parts Pineapple Juice
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with Orange Slice.
Tuesday, December 9, 2008
Monday, December 8, 2008
Iowa Restaurant Awarded Best Breakfast
The Machine Shed Restaurant in Davenport, Iowa, was chosen as "The
Best Breakfast in America" by the Travel Channel's Food Paradise
series.
The Machine Shed will be featured on the Food Paradise episode airing
Wednesday, December 17 at 8 pm. The host travels the country in
search of the best food in America by mealtime.
Highlights and discussions on the 30-year history, secrets behind the
delectable dishes, and interesting facts and stories about the Machine
Shed will be included. Guests, staff, managers, and the owner, Mike
Whalen, were interviewed for this segment.
The Machine Shed Restaurant is very high volume and in one week
averages 14,400 eggs, 450 lbs. of bacon, 350 lbs. of sausage, 500
cinnamon rolls, and 15,000 orders of bread. The most popular
breakfast dishes are "The Hired Man's Breakfast" and the "Farmer's
Daughter." The heartiest Breakfast is "The Hungry Man's Breakfast."
The Hired Man's breakfast features two cooked-to-order eggs, choice of
meat, choice of hash brown casserole, home fries, or shredded hash
browns and choice of toast, English muffin, biscuit and gravy, or
buttermilk pancake.
The Farmer's Daughter breakfast features one cooked-to-order eggs,
choice of meat, choice of hash brown casserole, home fries, or
shredded hash browns and choice of toast, English muffin, biscuit and
gravy, or buttermilk pancake.
The Hungry Man's breakfast features three cooked-to-order eggs,
American fries, country sausage, thick-cut bacon, slice of ham, two
buttermilk pancakes, choice of potato, and choice of toast, English
muffin, biscuit and gravy, or buttermilk pancake.
Bringing food from the farm to the table, The Machine Shed restaurant,
7250 Northwest Boulevard (Exit 292, Northwest Boulevard, Interstate
80), in Davenport has been dedicated to the American farmer. Since it
opened in 1978, their dedication to the farmer means that they began
by and continue to use only the best beef, pork, and poultry. They
cook from scratch using fresh ingredients that continues to win
numerous awards.
The Machine Shed can also cater your event and can easily
accommodate motorcoaches, group tours, and private functions in their
banquet room.
Please check your local schedule for airtime.
For more information about The Machine Shed and their entire
breakfast menu, visit http://www.machineshed.com. Davenport, Iowa,
was the original location. Currently, there are five other Machine Shed
restaurants in the Midwest. The Machine Shed is part of Heart of
America Restaurant and Inns.
Located on the Mississippi River in the Midwest, the Quad Cities is
comprised of Davenport and Bettendorf, Iowa; Rock Island and
Moline/East Moline, Illinois; and surrounding communities. For more
information, visit http://www.visitquadcities.com.
Best Breakfast in America" by the Travel Channel's Food Paradise
series.
The Machine Shed will be featured on the Food Paradise episode airing
Wednesday, December 17 at 8 pm. The host travels the country in
search of the best food in America by mealtime.
Highlights and discussions on the 30-year history, secrets behind the
delectable dishes, and interesting facts and stories about the Machine
Shed will be included. Guests, staff, managers, and the owner, Mike
Whalen, were interviewed for this segment.
The Machine Shed Restaurant is very high volume and in one week
averages 14,400 eggs, 450 lbs. of bacon, 350 lbs. of sausage, 500
cinnamon rolls, and 15,000 orders of bread. The most popular
breakfast dishes are "The Hired Man's Breakfast" and the "Farmer's
Daughter." The heartiest Breakfast is "The Hungry Man's Breakfast."
The Hired Man's breakfast features two cooked-to-order eggs, choice of
meat, choice of hash brown casserole, home fries, or shredded hash
browns and choice of toast, English muffin, biscuit and gravy, or
buttermilk pancake.
The Farmer's Daughter breakfast features one cooked-to-order eggs,
choice of meat, choice of hash brown casserole, home fries, or
shredded hash browns and choice of toast, English muffin, biscuit and
gravy, or buttermilk pancake.
The Hungry Man's breakfast features three cooked-to-order eggs,
American fries, country sausage, thick-cut bacon, slice of ham, two
buttermilk pancakes, choice of potato, and choice of toast, English
muffin, biscuit and gravy, or buttermilk pancake.
Bringing food from the farm to the table, The Machine Shed restaurant,
7250 Northwest Boulevard (Exit 292, Northwest Boulevard, Interstate
80), in Davenport has been dedicated to the American farmer. Since it
opened in 1978, their dedication to the farmer means that they began
by and continue to use only the best beef, pork, and poultry. They
cook from scratch using fresh ingredients that continues to win
numerous awards.
The Machine Shed can also cater your event and can easily
accommodate motorcoaches, group tours, and private functions in their
banquet room.
Please check your local schedule for airtime.
For more information about The Machine Shed and their entire
breakfast menu, visit http://www.machineshed.com. Davenport, Iowa,
was the original location. Currently, there are five other Machine Shed
restaurants in the Midwest. The Machine Shed is part of Heart of
America Restaurant and Inns.
Located on the Mississippi River in the Midwest, the Quad Cities is
comprised of Davenport and Bettendorf, Iowa; Rock Island and
Moline/East Moline, Illinois; and surrounding communities. For more
information, visit http://www.visitquadcities.com.
New coffee with protein
Espresso Protein Drink by CLICKco, LLC
With only 120 calories, 7 grams of sugar and the staying power of protein and espresso coffee, CLICK provides the energy support adults crave without the high calories, sugar and fat. Perfect for weight management, a mid day pick me up, or to supplement a work out; CLICK boosts your energy, curbs your appetite, and burns fat so you can perform! Best of all, CLICK
Sold At: www.drinkclick.com Online, Grocery and Nutrition Stores in U.S. and Canada email info@drinkclick.com for location near you!
Retail Price: $24.99 for 14 serving canister
With only 120 calories, 7 grams of sugar and the staying power of protein and espresso coffee, CLICK provides the energy support adults crave without the high calories, sugar and fat. Perfect for weight management, a mid day pick me up, or to supplement a work out; CLICK boosts your energy, curbs your appetite, and burns fat so you can perform! Best of all, CLICK
Sold At: www.drinkclick.com Online, Grocery and Nutrition Stores in U.S. and Canada email info@drinkclick.com for location near you!
Retail Price: $24.99 for 14 serving canister
Tasteful Holiday Gifts
Along with bright copper kettles, crisp apple streudels, and schnitzel with noodles, these are a two of our favorite holiday gift ideas for food lovers:
For starters, spice up the holidays with the perfect gift for the food enthusiast in your life with Crowning Cuisine, the Women Chefs and Restaurateurs (WCR) 2009 Calendar and Recipe Collection! More than just a calendar, it features 23 women chefs, restaurateurs and sommeliers, along with an exclusive collection of more than two dozen of their favorite recipes and preparation tips.
The collection of signature recipes features favorites including: scallop margaritas with tequila ice, watermelon gazpacho with lime and mint, parsnip vanilla crème brûlée, strawberry lemon napoleons, caramelized onion and goat cheese tart, and more.
With recipes from, and whimsical food-crowned photographs of chefs such as Bonnie Moore of L’Academie de Cuisine, Nora Pouillon or Restaurant Nora, and Odessa Piper, the calendar is an ideal holiday gift for any chef or home cook. It can be purchased for $12 (plus $4 shipping & handling) at www.womenchefs.org. Proceeds from the calendar support WCR’s scholarship and internship programs for women in every stage of their culinary arts career.
And then, tour the world though salt, from the Celtic saline estuaries of France to the deep pure seas off Japan, from the ancient mines of Pakistan to the warm mineral springs of Peru.
The Meadow’s Around the World Collector Salt Set includes 50 salts from around the world, each chosen as the finest example of salt making from its region and culinary tradition.
The set comes with our starter set guide to accompany you in your exploration of the powerful and intriguing ways finishing salts behaves on food to evoke new depths of flavor. Fifty salts will be hand-chosen from our collection of gourmet salts, ranging from daily-use salts from every continent to super-rare and exotic salts. Every effort is made to assure that the Around the World Collector Set of 50 Salts includes some of the most distinctive, interesting, and delicious salt in the world. See the full list of salts and more information here.
The Meadow’s World Salt Tour ($298) is available exclusively from The Meadow at www.atthemeadow.com. Also, look for owners Mark and Jennifer Bitterman’s book, Salt to Taste, to be published fall 2010 by Running Press.
For starters, spice up the holidays with the perfect gift for the food enthusiast in your life with Crowning Cuisine, the Women Chefs and Restaurateurs (WCR) 2009 Calendar and Recipe Collection! More than just a calendar, it features 23 women chefs, restaurateurs and sommeliers, along with an exclusive collection of more than two dozen of their favorite recipes and preparation tips.
The collection of signature recipes features favorites including: scallop margaritas with tequila ice, watermelon gazpacho with lime and mint, parsnip vanilla crème brûlée, strawberry lemon napoleons, caramelized onion and goat cheese tart, and more.
With recipes from, and whimsical food-crowned photographs of chefs such as Bonnie Moore of L’Academie de Cuisine, Nora Pouillon or Restaurant Nora, and Odessa Piper, the calendar is an ideal holiday gift for any chef or home cook. It can be purchased for $12 (plus $4 shipping & handling) at www.womenchefs.org. Proceeds from the calendar support WCR’s scholarship and internship programs for women in every stage of their culinary arts career.
And then, tour the world though salt, from the Celtic saline estuaries of France to the deep pure seas off Japan, from the ancient mines of Pakistan to the warm mineral springs of Peru.
The Meadow’s Around the World Collector Salt Set includes 50 salts from around the world, each chosen as the finest example of salt making from its region and culinary tradition.
The set comes with our starter set guide to accompany you in your exploration of the powerful and intriguing ways finishing salts behaves on food to evoke new depths of flavor. Fifty salts will be hand-chosen from our collection of gourmet salts, ranging from daily-use salts from every continent to super-rare and exotic salts. Every effort is made to assure that the Around the World Collector Set of 50 Salts includes some of the most distinctive, interesting, and delicious salt in the world. See the full list of salts and more information here.
The Meadow’s World Salt Tour ($298) is available exclusively from The Meadow at www.atthemeadow.com. Also, look for owners Mark and Jennifer Bitterman’s book, Salt to Taste, to be published fall 2010 by Running Press.
The Bakery at Sullivan University Makes it Easy to Enjoy the Gingerbread House Tradition
Decorating a gingerbread house is a holiday tradition that calls to mind the old-fashioned values of Christmases past, and the Bakery at Sullivan University is making it easy to share in the family friendly fun. Pre-baked gingerbread houses ready for decoration will be available for $22.50 at the Bakery at 3100 Bardstown Road through Dec. 23. The houses come with instructions for making the decorative icing, and sample houses will be on display to inspire ideas. For those wishing to purchase a fully-decorated house, masterpieces by the Sullivan University chefs will be available for $35.
“My young nieces and nephews are always captivated by the fun of getting creative with candies and icing,” said general manager Rob Henry. “I thought other families would enjoy the tradition as well, and by picking up a house at the Bakery, they can skip the baking time and get right to the fun part!”
The Bakery at Sullivan University is open Monday-Saturday, 7:30 a.m. – 4:30 p.m. In addition to being a world-class facility for baking and pastry arts education, The Bakery offers a menu of artisan breads, sandwiches, pastries and candies. Wedding cakes and bridal services are a specialty. For more information, please call 502-452-1210.
The National Center for Hospitality Studies at Sullivan University prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degrees majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
“My young nieces and nephews are always captivated by the fun of getting creative with candies and icing,” said general manager Rob Henry. “I thought other families would enjoy the tradition as well, and by picking up a house at the Bakery, they can skip the baking time and get right to the fun part!”
The Bakery at Sullivan University is open Monday-Saturday, 7:30 a.m. – 4:30 p.m. In addition to being a world-class facility for baking and pastry arts education, The Bakery offers a menu of artisan breads, sandwiches, pastries and candies. Wedding cakes and bridal services are a specialty. For more information, please call 502-452-1210.
The National Center for Hospitality Studies at Sullivan University prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degrees majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
Friday, December 5, 2008
Old Cookbooks: Trash or Treasure?
When Krause Publications contacted OldCookbooks.com entrepreneurs Peter Peckham and Eddie Edwards to compile and write their Collectible Cookbooks Price Guide, the husband/wife team were thrilled. “We liked the idea of being able to catalog and present some of the years of information we have accumulated.”
Krause chose Peckham and Edwards for their in-depth knowledge of the collectible cookbook market. Four years earlier the couple turned their cookbook collecting hobby into a full-time venture with OldCookbooks.com, an online store specializing in used, out-of-print, vintage and rare cookbooks. The Antique Trader Collectible Cookbooks Price Guide catalogs over 600 cookbooks and recipe booklets from the turn-of-the century through about the 1970s, complete with color photos. “The hardest part wasn’t deciding what to put in it, it was deciding what to leave out. We narrowed our choices from an inventory of about 15,000 cookbooks to about 600 entries,” says Peckham. "Eventually we picked cookbooks that were that were fun or funny, famous or extraordinary, or just plain appealing,” adds Peckham. “There are many undiscovered treasures – cookbooks that are forgotten, but valuable or desirable for their historical or regional significance.”
Organized by author, the guide features many biographies, collecting tidbits and historical information valuable not only to the collector but to the foodies as well.
What makes a cookbook collectible?
“It’s a question often asked, and not so easily answered,” says Edwards. “A few years ago, a New York Times article asked famous chefs what cookbooks they collect. The answers ranged from the irreverent Mrs. Rasmussen’s One-Armed Cookery – a 1940’s comic guide to cooking with one hand while drinking beer with the other – to Fernand Point’s French gastronomic masterpiece Ma Gastronomie. After years of experience, we just encourage people to buy what they find interesting, try to find cookbooks with dust jackets (which often contain hard-to-find information about the author or edition) and buy the best condition they can afford.”
How much is it worth?
Each listing in the guide offers an estimated current value for the cookbook and presents salient points about the edition or other details. “Values in the collectibles market are subjective and always changing,” says Edwards, “but the guide will give you an idea of what collectors find interesting and help you hone your sense of what kinds of cookbooks to hunt for.”
Historical tidbits offer deeper look
Using dust jackets, cookbooks themselves and other resources, Edwards and Peckham researched many authors and cookbook history to round-out their guide. The biographical info helps put the cookbooks in context and fosters a deeper appreciation. “It was an opportunity to learn even more about cookbooks and cooking history and to capture some of the information that is hard-to-find,” said Peckham.
Whether researching the value of Grandma’s cookbooks or searching for historical tidbits and collecting hints, you’ll find the Antique Trader’s Collectible Cookbooks Price Guide, an engaging, informative and fun read.
The Antique Trader’s Collectible Cookbooks Price Guide is published by Krause Publications and available for $21.99 at OldCookbooks.com and bookstores nationwide.
For more information or to talk to a knowledgeable cookbook seller visit them at www.OldCookbooks.com.
Krause chose Peckham and Edwards for their in-depth knowledge of the collectible cookbook market. Four years earlier the couple turned their cookbook collecting hobby into a full-time venture with OldCookbooks.com, an online store specializing in used, out-of-print, vintage and rare cookbooks. The Antique Trader Collectible Cookbooks Price Guide catalogs over 600 cookbooks and recipe booklets from the turn-of-the century through about the 1970s, complete with color photos. “The hardest part wasn’t deciding what to put in it, it was deciding what to leave out. We narrowed our choices from an inventory of about 15,000 cookbooks to about 600 entries,” says Peckham. "Eventually we picked cookbooks that were that were fun or funny, famous or extraordinary, or just plain appealing,” adds Peckham. “There are many undiscovered treasures – cookbooks that are forgotten, but valuable or desirable for their historical or regional significance.”
Organized by author, the guide features many biographies, collecting tidbits and historical information valuable not only to the collector but to the foodies as well.
What makes a cookbook collectible?
“It’s a question often asked, and not so easily answered,” says Edwards. “A few years ago, a New York Times article asked famous chefs what cookbooks they collect. The answers ranged from the irreverent Mrs. Rasmussen’s One-Armed Cookery – a 1940’s comic guide to cooking with one hand while drinking beer with the other – to Fernand Point’s French gastronomic masterpiece Ma Gastronomie. After years of experience, we just encourage people to buy what they find interesting, try to find cookbooks with dust jackets (which often contain hard-to-find information about the author or edition) and buy the best condition they can afford.”
How much is it worth?
Each listing in the guide offers an estimated current value for the cookbook and presents salient points about the edition or other details. “Values in the collectibles market are subjective and always changing,” says Edwards, “but the guide will give you an idea of what collectors find interesting and help you hone your sense of what kinds of cookbooks to hunt for.”
Historical tidbits offer deeper look
Using dust jackets, cookbooks themselves and other resources, Edwards and Peckham researched many authors and cookbook history to round-out their guide. The biographical info helps put the cookbooks in context and fosters a deeper appreciation. “It was an opportunity to learn even more about cookbooks and cooking history and to capture some of the information that is hard-to-find,” said Peckham.
Whether researching the value of Grandma’s cookbooks or searching for historical tidbits and collecting hints, you’ll find the Antique Trader’s Collectible Cookbooks Price Guide, an engaging, informative and fun read.
The Antique Trader’s Collectible Cookbooks Price Guide is published by Krause Publications and available for $21.99 at OldCookbooks.com and bookstores nationwide.
For more information or to talk to a knowledgeable cookbook seller visit them at www.OldCookbooks.com.
Thursday, December 4, 2008
Shaman Chocolates Launches New Organic Flavors
Shaman Chocolates is pleased to announce it has expanded its collection of gourmet, organic chocolate bars to include two new flavors. All profits from the sale of the certified organic and Fair Trade Shaman Chocolates help support the Huichol Indians, a tribe living in central western Mexico in the Sierra Madre Mountains, who are said to be the last Indigenous Tribe in North America to have maintained their pre-Columbian traditions.
Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients available. The two new flavors are Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao.
The socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased online at www.shamanchocolates.com. The suggested retail price is $3.00 for a 2-ounce bar and $36.00 for a 12-pack.
Shaman Chocolates (www.shamanchocolates.com) was created by Brant Secunda, shaman, healer and ceremonial leader in the Huichol (pronounced we-chul) Indian tradition. He started the business as an economic vehicle to help the Huichol Indians preserve their ancient ceremonial and healing traditions, vibrant mythology and visionary artwork. Secunda realized that chocolate would be a way to help support the Huichols economic and cultural survival after having a visionary dream that people were eating chocolate and it was filling their bodies with love.
"The Huichol Indians consider chocolate a sacred gift from paradise and have used it in ceremonies since time immemorial, leaving it as offerings to show their love for Mother Earth," says Secunda. "The Huichols know that gifts of chocolate help people develop and strengthen a mutual love with the earth and with each other," adds Secunda.
The Huichols, who were recognized by former Mexican President Vicente Fox as a national treasure of Mexico, are under tremendous economic and social pressure to assimilate with modern society, to leave their traditional villages and go to work in cities or on tobacco plantations where they are often exposed to harmful pesticides. By providing an outlet for their visionary yarn paintings and beaded artwork, by donating a portion of the tuition from each seminar and pilgrimage he leads, and donating all profits from the sale of Shaman Chocolates, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways and to continue being Indian. Three villages and approximately 500 people are directly helped through these efforts.
Currently, Secunda is sending the first Huichol to college - a young woman who plans to become a lawyer so she can help protect her people and their lands from encroachment. He would also like to fund a Shaman School to help the Huichol elders keep their sacred shamanic traditions alive by passing them on to their youth. Secunda envisions other future projects such as building a high school so that these same youth can receive an education in their native tongue, helping to empower the youth and to keep the Huichol language a living language. He also wants to build a bead factory for the Huichols so that they can make beads to use in their art and be free from the high tariffs imposed on imported glass beads.
As the adopted grandson and close companion of the renowned Huichol Shaman don Jose Matsuwa, Brant Secunda completed a 12-year Shaman's apprenticeship with don Jose. In 1979, don Jose announced that he was leaving Brant in his place to carry on the Huichol traditions here in America and Europe. Together they started the Dance of the Deer Foundation Center for Shamanic Studies. Secunda leads seminars and pilgrimages worldwide, and teaches three ongoing study groups in the U.S. and Europe.
Shamanism is an ancient healing tradition, and a way of life. Shamanism involves healing and empowerment through personal transformation and direct experience as well as the healing of families, communities and the environment. By following the shaman's path people can truly learn to inhabit the earth and their being with gentleness and respect.
"Shamanism pervades every aspect of Huichol life, from the way they plant their corn to the way they raise their children," says Secunda. "Their joyful way of life reflects a dynamic shamanic tradition that we are proud to be supporting," adds Secunda.
Ceremony, sacred dance, vision quest, and pilgrimages to places of power in nature are all essential aspects of Shamanism. Through these techniques the shamanic circle embraces people, unifying their lives with strength, healing and love. To learn more, about shamanism, the Dance of the Deer Foundation and the Huichol Indians, please visit www.shamanism.com.
Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients available. The two new flavors are Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao.
The socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased online at www.shamanchocolates.com. The suggested retail price is $3.00 for a 2-ounce bar and $36.00 for a 12-pack.
Shaman Chocolates (www.shamanchocolates.com) was created by Brant Secunda, shaman, healer and ceremonial leader in the Huichol (pronounced we-chul) Indian tradition. He started the business as an economic vehicle to help the Huichol Indians preserve their ancient ceremonial and healing traditions, vibrant mythology and visionary artwork. Secunda realized that chocolate would be a way to help support the Huichols economic and cultural survival after having a visionary dream that people were eating chocolate and it was filling their bodies with love.
"The Huichol Indians consider chocolate a sacred gift from paradise and have used it in ceremonies since time immemorial, leaving it as offerings to show their love for Mother Earth," says Secunda. "The Huichols know that gifts of chocolate help people develop and strengthen a mutual love with the earth and with each other," adds Secunda.
The Huichols, who were recognized by former Mexican President Vicente Fox as a national treasure of Mexico, are under tremendous economic and social pressure to assimilate with modern society, to leave their traditional villages and go to work in cities or on tobacco plantations where they are often exposed to harmful pesticides. By providing an outlet for their visionary yarn paintings and beaded artwork, by donating a portion of the tuition from each seminar and pilgrimage he leads, and donating all profits from the sale of Shaman Chocolates, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways and to continue being Indian. Three villages and approximately 500 people are directly helped through these efforts.
Currently, Secunda is sending the first Huichol to college - a young woman who plans to become a lawyer so she can help protect her people and their lands from encroachment. He would also like to fund a Shaman School to help the Huichol elders keep their sacred shamanic traditions alive by passing them on to their youth. Secunda envisions other future projects such as building a high school so that these same youth can receive an education in their native tongue, helping to empower the youth and to keep the Huichol language a living language. He also wants to build a bead factory for the Huichols so that they can make beads to use in their art and be free from the high tariffs imposed on imported glass beads.
As the adopted grandson and close companion of the renowned Huichol Shaman don Jose Matsuwa, Brant Secunda completed a 12-year Shaman's apprenticeship with don Jose. In 1979, don Jose announced that he was leaving Brant in his place to carry on the Huichol traditions here in America and Europe. Together they started the Dance of the Deer Foundation Center for Shamanic Studies. Secunda leads seminars and pilgrimages worldwide, and teaches three ongoing study groups in the U.S. and Europe.
Shamanism is an ancient healing tradition, and a way of life. Shamanism involves healing and empowerment through personal transformation and direct experience as well as the healing of families, communities and the environment. By following the shaman's path people can truly learn to inhabit the earth and their being with gentleness and respect.
"Shamanism pervades every aspect of Huichol life, from the way they plant their corn to the way they raise their children," says Secunda. "Their joyful way of life reflects a dynamic shamanic tradition that we are proud to be supporting," adds Secunda.
Ceremony, sacred dance, vision quest, and pilgrimages to places of power in nature are all essential aspects of Shamanism. Through these techniques the shamanic circle embraces people, unifying their lives with strength, healing and love. To learn more, about shamanism, the Dance of the Deer Foundation and the Huichol Indians, please visit www.shamanism.com.
Mixer Bible Second Edition
A stand mixer is an indispensable kitchen tool that many cooks, especially bakers, can't live without. With today's wide array of impressive optional attachments and accessories, its functions extend far beyond baking, making it the quintessential food preparation machine. With the right attachments, a stand mixer can be used for everything from grinding meat and slicing vegetables to stuffing sausages and making pasta. THE MIXER BIBLE, SECOND EDITION (Robert Rose; October 2008; $27.95/softcover; ISBN: 0-7788-0203-5), featuring 40 new recipes, contains more than 300 recipes designed exclusively for the stand mixer and its attachments.
“As cooking teachers we are always surprised to find that so many of our students don’t own a stand mixer, and if they do, they are often unaware of all that it can do,” say Deeds and Snyder. “The evolution of the stand mixer makes a book like this a must. Our goal is to help home cooks understand this marvelous piece of culinary equipment and ease into a comfortable working relationship with it and all its attachments.”
THE MIXER BIBLE, SECOND EDITION has a vast assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Deeds and Snyder developed unique recipes that cover the globe in flavors and textures such as:
§ Moroccan-Style Lamb Turnovers
§ New England Clam Chowder
§ Tomatillo Chicken Tamales
§ Ginger-Spiked Tuna Burgers
§ Asian Coleslaw
§ Thai Beef Meatballs with Peanut Dipping Sauce
There is also an assortment of traditional favorites like:
§ Beef Wellington
§ Turkey Pot Pie with Cheddar Biscuit Crust
§ Ham and Pork Roast with Apricot Glaze
§ Corn Fritters with Sausage
§ Ultimate Steak Burgers
§ Roasted Garlic Mashed Potatoes
§ Winter Vegetable Gratin
§ Potato Latkes
Fresh breads and pastas are also easily whipped up in stand mixers as are an array of delicious desserts such as Holiday Sugar Cookies, The Ultimate Chocolate Chip Cookie, Russian Wedding Cakes, Plum Upside-Down Cake, Chocolate Napoleon with Berries and Raspberry Coulis, and Rustic Pear Frangipane Tart.
While whipping, kneading, and slicing your way through this book, cooks will gain valuable insight into basic cooking techniques and tips on how to achieve success in the kitchen. So pull out your stand mixer, dust it off and dive in. Cooking was never so fun and easy. THE MIXER BIBLE, SECOND EDITION is a wonderful way to compliment the chef this holiday season or gift inspiration to a new cook.
About the Authors
After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “you can do it!” approach to teaching, writing, speaking and culinary event planning has helped hundreds of people feel good about cooking, and given them the confidence they need to express their own creativity in the kitchen. With “pen-pal” Carla Snyder, Meredith is the author of several cookbooks, including The Mixer Bible, The Take-Out Menu Cookbook, and The Big Book of Appetizers, a nominee for the 2007 James Beard Awards. Meredith lives in Minneapolis, MN.
After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn’t eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. Carla’s passion for all cuisines has helped thousands to get delicious food on the dinner table with more ease, fun and style. With “pen-pal” Meredith Deeds, Carla is the author of 4 cookbooks. The duo is presently busy at work on The Little Black Dress Cookbook (2009). Carla lives in Hudson, Ohio.
“As cooking teachers we are always surprised to find that so many of our students don’t own a stand mixer, and if they do, they are often unaware of all that it can do,” say Deeds and Snyder. “The evolution of the stand mixer makes a book like this a must. Our goal is to help home cooks understand this marvelous piece of culinary equipment and ease into a comfortable working relationship with it and all its attachments.”
THE MIXER BIBLE, SECOND EDITION has a vast assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Deeds and Snyder developed unique recipes that cover the globe in flavors and textures such as:
§ Moroccan-Style Lamb Turnovers
§ New England Clam Chowder
§ Tomatillo Chicken Tamales
§ Ginger-Spiked Tuna Burgers
§ Asian Coleslaw
§ Thai Beef Meatballs with Peanut Dipping Sauce
There is also an assortment of traditional favorites like:
§ Beef Wellington
§ Turkey Pot Pie with Cheddar Biscuit Crust
§ Ham and Pork Roast with Apricot Glaze
§ Corn Fritters with Sausage
§ Ultimate Steak Burgers
§ Roasted Garlic Mashed Potatoes
§ Winter Vegetable Gratin
§ Potato Latkes
Fresh breads and pastas are also easily whipped up in stand mixers as are an array of delicious desserts such as Holiday Sugar Cookies, The Ultimate Chocolate Chip Cookie, Russian Wedding Cakes, Plum Upside-Down Cake, Chocolate Napoleon with Berries and Raspberry Coulis, and Rustic Pear Frangipane Tart.
While whipping, kneading, and slicing your way through this book, cooks will gain valuable insight into basic cooking techniques and tips on how to achieve success in the kitchen. So pull out your stand mixer, dust it off and dive in. Cooking was never so fun and easy. THE MIXER BIBLE, SECOND EDITION is a wonderful way to compliment the chef this holiday season or gift inspiration to a new cook.
About the Authors
After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “you can do it!” approach to teaching, writing, speaking and culinary event planning has helped hundreds of people feel good about cooking, and given them the confidence they need to express their own creativity in the kitchen. With “pen-pal” Carla Snyder, Meredith is the author of several cookbooks, including The Mixer Bible, The Take-Out Menu Cookbook, and The Big Book of Appetizers, a nominee for the 2007 James Beard Awards. Meredith lives in Minneapolis, MN.
After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn’t eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. Carla’s passion for all cuisines has helped thousands to get delicious food on the dinner table with more ease, fun and style. With “pen-pal” Meredith Deeds, Carla is the author of 4 cookbooks. The duo is presently busy at work on The Little Black Dress Cookbook (2009). Carla lives in Hudson, Ohio.
Wednesday, December 3, 2008
New ‘Masters Series’ Highlights Kroger Creations Community Cooking Classes for 2009
The Creations Community Cooking Classes schedule for Winter 2009 has just been finalized. It has the array of choices that Cincinnati food enthusiasts have come to expect – along with a new feature, the “Masters Series,’’ for those who wish to hone their standing as bona fide gourmet cooks.
The Creations Community Cooking Classes are presented by Kroger at the Midwest Culinary Institute on the Clifton campus of Cincinnati State Technical and Community College.
They’re a great opportunity for the general public to gain hands-on cooking experience in the Midwest Culinary Institute’s state-of-the art kitchens with some of the best chefs in Greater Cincinnati.
The lineup for January and February 2009 boasts a menu of 18 one-session courses. Class topics range from how to pull off a four-course dinner party to vegetarian Indian meals to “Sweet and Savory Baking for Teens.’’ And for all you romantics, there’s the Feb. 13 “Valentine’s Dinner’’ with Chef Joanne Drilling, complete with wine and a discount for couples.
Pricing for these classes ranges from $29 to $65 per person. Even in a tight economy, that will fit the budget for most holiday gift lists this year (especially since, for all but the Master’s Series, patrons may buy two classes and get a third for free.)
But the big news concerning the Kroger Creations Community Cooking Classes for 2009 is the introduction of the Masters Series.
“The Masters Series, a six week sequence of classes taught by our very own Certified Master Chef John Kinsella and Robert Coltrane, is in response to the high demand we had from our guests,” says Joe Moss, Director of the Midwest Culinary Institute. “We have had tremendous response from people who want to improve the level of their at home cooking and entertaining and Chef Kinsella developed the Masters Series for them.”
The Masters Series is designed for intermediate and advanced cooks. In fact, registration is restricted to those who have previously completed the “Back to the Basics Boot Camp’’ offered by the Creations Community Cooking Class program.
The Masters Series will prepare students to cook a variety of gourmet dinners. Here’s the organizational plan:
• Course 1: Fine soups and sauces.
• Course 2: Appetizers
• Course 3: Fish and Veal Entrees
• Course 4: Meat Entrees
• Course 5: Desserts
• Course 6: Putting it all together – class members will create a menu and prepare a meal, including wine with each course.
The Masters Series will be offered on Saturdays from 9 a.m. to 4 p.m. beginning Jan. 24. The cost is $650 for the entire sequence, $120 for individual classes.
For more information, or to register for the Masters Series or any of the Kroger Creations Community Cooking Classes at the Midwest Culinary Institute, call 513-569-1643 or visit http://culinary.cincinnatistate.edu/Events/Events.htm
Here is the complete lineup of classes for January and February, 2009:
• Introducing The Masters Series with John Kinsella, Certified Master Chef and Robert Coltrane, MCI alumnus
Saturdays, January 24, 31, February 7, 28 and March 14 and 21, 9 a.m. to 4 p.m.
For Intermediate and Advanced levels
These classes are designed for the budding chef to enhance their skills so that they can truly cook a gourmet dinner. The student must take six classes to be given the title of gourmet cook. Back to Basics Boot Camp a prerequisite. Menu items subject to change.
Course 1: Fine soups and sauces: lobster bisque, Consommé Mock turtle soup and more, plus Hollandaise sauce and three variations.
Course 2: Appetizers: the art of classic starters as Coquille St Jacques, Sushi, Seasonal tomato and Portobello mushroom with warm herb vinaigrette, Pan seared Diver scallops with grilled pineapple salsa. Lamb Carpaccio with infused mint oil and Melba toast.
Course 3: Fish and Veal Entrees: Sautéed sole bon femme, Osso Bucco, Lobster Newberg, Saltimbocca Romano, Roast Duck Sauce Bigerade and more.
Course 4: Meat Entrée: Tournedos Rossini, Lamb chops vert, Pre Entrecote, Bordelaise Sauté, Chicken Chasseur and roast loin of venison
Course 5: Dessert: The student will learn the art of making such dishes as Cold Hazelnut Soufflé with Frangelica, Crème Vienniose, Apple strudel, and more.
Course 6: Let’s do Dinner: From the previous 5 classes, create a menu and cook dinner. Pair wine selections with each course. Additional guests: $18.
$650; $120 individual classes. Buy two get one free offer does not apply.
Single Session Courses:
• Friday, Jan. 9, 10 a.m. to 1 p.m.
Breads Sweet and Savory (home schooled kids ages 8-12)
Catrina Leatherwood, Chef/Culinologist and owner, Taste the World in Cincy Catering
Home school kids can join Chef Leatherwood in this class that showcases how to make yummy breads. Baking bread includes math, science and much more.
Beginners, $49, additional siblings $39
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Introduction to Sushi
Robert Coltrane, MCI Alumnus
Learn how to make some of the healthiest and most delicious foods around, from nigiri to maki and in-between.
Beginners, $59
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Sweet and Savory Baking for Teens, ages 12 and up
Lisa Kindle, the BonBonerie
Teens can go beyond the basics in this great class with Chef Kindle. Beginners/Intermediate, $49, additional siblings $39
• Monday, Jan. 12, 6 p.m. to 9 p.m.
Tableside Dinner Party
Sarah Wagner, Chef/Owner, Barresi’s
Don’t be stuck in the kitchen all night while your guests are not around! Join Chef Wagner for this tableside cooking class so you can cook for your friends and give a show in your own kitchen!
Beginners, $59
• Tuesday, Jan. 13, 6 p.m. to 9 p.m.
Winter Dinner Party
Paul Dagenbach, executive chef, deSha’s American Tavern
Chase the winter blahs away with this fabulous four course menu of southwest tomato broth, seared scallops with grits, espresso pork tenderloin and warm chocolate cake! Beginners, $59
• Wednesday, Jan. 14, 10 a.m. to 1 p.m.
Rustic Country French
Anne Kearney Sand, Chef/Owner, Rue Dumaine
Join Chef Kearney Sand in this class that will include butchering, braising and a lot of hearty winter goodness!
Intermediate/advanced, $59
• Friday, Jan. 16, 10 a.m. to 1 p.m.
Universal Sauces
Catrina Leatherwood Chef/Culinologist and owner, Taste the World in Cincy Catering
With the right skills and know how, learn how to make any sauce that will liven up a weeknight dinner or be the centerpiece of a dinner party.
Beginners, $59
• Wednesday, Jan. 21, 6 p.m. to 9 p.m.
Warm Your Heart: Soups and Stews
Brian Whisman, Kroger Division Chef Coordinator
Chef Whisman takes the chill off of winter in this class on easy, delicious, hearty soups and stews!
Beginners, $59
• Saturday, Jan. 24, 10 a.m. to 1 p.m.
Pastry Decorating 101: Cakes, Cupcakes and Cookies
Moe Thie, MCI Faculty Chef
Back by popular demand! Get some great basic skills on delicious and beautiful cakes, cupcakes and cookies to impress friends and guests all year round. Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Jan. 26, 6 p.m. to 9 p.m.
From Aloo to Ghee: Vegetarian Indian
Yajan Upadhyaya, chef/owner, Cumin Indian Fusion Cuisine and Chris Keegan, MCI adjunct faculty
India has the most varied vegetarian cooking in the world, and it has been thousands of years in the making. Join Chef Yajan and Chef Keegan for this delicious and informative class. For omnivores, too!
Intermediate/advanced $59
• Friday, Feb. 6, 10 a.m. to 1 p.m.
Wine Country: American Wines the Dishes to Match
Kyle Goebel, Executive Chef, Bell Event Centre
Join Chef Goebel for this fascinating tour of the USA by wine regions. Explore domestic wines and learn fabulous dishes to pair with them!
Intermediate/advanced, $59
• Saturday, Feb. 7, 10 a.m. to 1 p.m.
Pizza! Pizza! For kids ages 8 - 12
Thom Milliken, executive chef, the Polo Grille
Thom Milliken presents this class on everyone’s favorite—pizza! Pizza for lunch, dinner and dessert!
Beginners, $49, additional siblings $39
• Monday, Feb. 9, 6 p.m. to 9 p.m.
Effortless Winter Entertaining
Renee Schuler, Eat Well Catering
Join Chef Schuler in this class on do-ahead food for a fantastic winter party. Intermediate/advanced, $59
• Friday, Feb. 13, 6 p.m. to 9 p.m.
Valentine’s Dinner
Joanne Drilling, Chef/locavore
Celebrate V-Day one night early with Chef Drilling, (a former caterer, late of the Maisonette and Lavomatic) Three courses for an easy and fun night out.
Beginners, $65 or $120/couple (includes wine)
• Wednesday, Feb. 18, 6 p.m. to 9 p.m.
Quick and Easy Meals
Brian Whisman Kroger Division Chef Coordinator
With Spring just around the corner, this class is a great way to bone up on some fast and simple meals that will satisfy the whole family!
Beginners, $59
• Saturday, Feb. 21, 10 a.m. to 1 p.m.
Pastry Decorating 201
Moe Thie, MCI Faculty Chef
The fabulous follow up to Pastry Decorating 101.
Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Feb. 24, 6 p.m. to 9 p.m.
Karneval! Dinner and Beer Pairing
Kyle Goebel, Executive Chef, Bell Event Centre and Greg Hardman, owner, Christian Moerlein
Celebrate Karneval Cincinnati German style in this fantastic and informative class on pairing foods with beer. Also get a little history on Cincinnati’s beer heritage.
Beginners, $59
• Saturday, Feb. 28, 10 a.m. to 1 p.m.
I Can Do It Myself! (With Your Help)
Lisa Kindle, the BonBonerie
Kids ages 5 - 8 and their grownups can learn some easy dessert treats with Chef Kindle. Class will also include safety and nutrition tips.
Beginners, $39, additional siblings: $29
The Creations Community Cooking Classes are presented by Kroger at the Midwest Culinary Institute on the Clifton campus of Cincinnati State Technical and Community College.
They’re a great opportunity for the general public to gain hands-on cooking experience in the Midwest Culinary Institute’s state-of-the art kitchens with some of the best chefs in Greater Cincinnati.
The lineup for January and February 2009 boasts a menu of 18 one-session courses. Class topics range from how to pull off a four-course dinner party to vegetarian Indian meals to “Sweet and Savory Baking for Teens.’’ And for all you romantics, there’s the Feb. 13 “Valentine’s Dinner’’ with Chef Joanne Drilling, complete with wine and a discount for couples.
Pricing for these classes ranges from $29 to $65 per person. Even in a tight economy, that will fit the budget for most holiday gift lists this year (especially since, for all but the Master’s Series, patrons may buy two classes and get a third for free.)
But the big news concerning the Kroger Creations Community Cooking Classes for 2009 is the introduction of the Masters Series.
“The Masters Series, a six week sequence of classes taught by our very own Certified Master Chef John Kinsella and Robert Coltrane, is in response to the high demand we had from our guests,” says Joe Moss, Director of the Midwest Culinary Institute. “We have had tremendous response from people who want to improve the level of their at home cooking and entertaining and Chef Kinsella developed the Masters Series for them.”
The Masters Series is designed for intermediate and advanced cooks. In fact, registration is restricted to those who have previously completed the “Back to the Basics Boot Camp’’ offered by the Creations Community Cooking Class program.
The Masters Series will prepare students to cook a variety of gourmet dinners. Here’s the organizational plan:
• Course 1: Fine soups and sauces.
• Course 2: Appetizers
• Course 3: Fish and Veal Entrees
• Course 4: Meat Entrees
• Course 5: Desserts
• Course 6: Putting it all together – class members will create a menu and prepare a meal, including wine with each course.
The Masters Series will be offered on Saturdays from 9 a.m. to 4 p.m. beginning Jan. 24. The cost is $650 for the entire sequence, $120 for individual classes.
For more information, or to register for the Masters Series or any of the Kroger Creations Community Cooking Classes at the Midwest Culinary Institute, call 513-569-1643 or visit http://culinary.cincinnatistate.edu/Events/Events.htm
Here is the complete lineup of classes for January and February, 2009:
• Introducing The Masters Series with John Kinsella, Certified Master Chef and Robert Coltrane, MCI alumnus
Saturdays, January 24, 31, February 7, 28 and March 14 and 21, 9 a.m. to 4 p.m.
For Intermediate and Advanced levels
These classes are designed for the budding chef to enhance their skills so that they can truly cook a gourmet dinner. The student must take six classes to be given the title of gourmet cook. Back to Basics Boot Camp a prerequisite. Menu items subject to change.
Course 1: Fine soups and sauces: lobster bisque, Consommé Mock turtle soup and more, plus Hollandaise sauce and three variations.
Course 2: Appetizers: the art of classic starters as Coquille St Jacques, Sushi, Seasonal tomato and Portobello mushroom with warm herb vinaigrette, Pan seared Diver scallops with grilled pineapple salsa. Lamb Carpaccio with infused mint oil and Melba toast.
Course 3: Fish and Veal Entrees: Sautéed sole bon femme, Osso Bucco, Lobster Newberg, Saltimbocca Romano, Roast Duck Sauce Bigerade and more.
Course 4: Meat Entrée: Tournedos Rossini, Lamb chops vert, Pre Entrecote, Bordelaise Sauté, Chicken Chasseur and roast loin of venison
Course 5: Dessert: The student will learn the art of making such dishes as Cold Hazelnut Soufflé with Frangelica, Crème Vienniose, Apple strudel, and more.
Course 6: Let’s do Dinner: From the previous 5 classes, create a menu and cook dinner. Pair wine selections with each course. Additional guests: $18.
$650; $120 individual classes. Buy two get one free offer does not apply.
Single Session Courses:
• Friday, Jan. 9, 10 a.m. to 1 p.m.
Breads Sweet and Savory (home schooled kids ages 8-12)
Catrina Leatherwood, Chef/Culinologist and owner, Taste the World in Cincy Catering
Home school kids can join Chef Leatherwood in this class that showcases how to make yummy breads. Baking bread includes math, science and much more.
Beginners, $49, additional siblings $39
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Introduction to Sushi
Robert Coltrane, MCI Alumnus
Learn how to make some of the healthiest and most delicious foods around, from nigiri to maki and in-between.
Beginners, $59
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Sweet and Savory Baking for Teens, ages 12 and up
Lisa Kindle, the BonBonerie
Teens can go beyond the basics in this great class with Chef Kindle. Beginners/Intermediate, $49, additional siblings $39
• Monday, Jan. 12, 6 p.m. to 9 p.m.
Tableside Dinner Party
Sarah Wagner, Chef/Owner, Barresi’s
Don’t be stuck in the kitchen all night while your guests are not around! Join Chef Wagner for this tableside cooking class so you can cook for your friends and give a show in your own kitchen!
Beginners, $59
• Tuesday, Jan. 13, 6 p.m. to 9 p.m.
Winter Dinner Party
Paul Dagenbach, executive chef, deSha’s American Tavern
Chase the winter blahs away with this fabulous four course menu of southwest tomato broth, seared scallops with grits, espresso pork tenderloin and warm chocolate cake! Beginners, $59
• Wednesday, Jan. 14, 10 a.m. to 1 p.m.
Rustic Country French
Anne Kearney Sand, Chef/Owner, Rue Dumaine
Join Chef Kearney Sand in this class that will include butchering, braising and a lot of hearty winter goodness!
Intermediate/advanced, $59
• Friday, Jan. 16, 10 a.m. to 1 p.m.
Universal Sauces
Catrina Leatherwood Chef/Culinologist and owner, Taste the World in Cincy Catering
With the right skills and know how, learn how to make any sauce that will liven up a weeknight dinner or be the centerpiece of a dinner party.
Beginners, $59
• Wednesday, Jan. 21, 6 p.m. to 9 p.m.
Warm Your Heart: Soups and Stews
Brian Whisman, Kroger Division Chef Coordinator
Chef Whisman takes the chill off of winter in this class on easy, delicious, hearty soups and stews!
Beginners, $59
• Saturday, Jan. 24, 10 a.m. to 1 p.m.
Pastry Decorating 101: Cakes, Cupcakes and Cookies
Moe Thie, MCI Faculty Chef
Back by popular demand! Get some great basic skills on delicious and beautiful cakes, cupcakes and cookies to impress friends and guests all year round. Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Jan. 26, 6 p.m. to 9 p.m.
From Aloo to Ghee: Vegetarian Indian
Yajan Upadhyaya, chef/owner, Cumin Indian Fusion Cuisine and Chris Keegan, MCI adjunct faculty
India has the most varied vegetarian cooking in the world, and it has been thousands of years in the making. Join Chef Yajan and Chef Keegan for this delicious and informative class. For omnivores, too!
Intermediate/advanced $59
• Friday, Feb. 6, 10 a.m. to 1 p.m.
Wine Country: American Wines the Dishes to Match
Kyle Goebel, Executive Chef, Bell Event Centre
Join Chef Goebel for this fascinating tour of the USA by wine regions. Explore domestic wines and learn fabulous dishes to pair with them!
Intermediate/advanced, $59
• Saturday, Feb. 7, 10 a.m. to 1 p.m.
Pizza! Pizza! For kids ages 8 - 12
Thom Milliken, executive chef, the Polo Grille
Thom Milliken presents this class on everyone’s favorite—pizza! Pizza for lunch, dinner and dessert!
Beginners, $49, additional siblings $39
• Monday, Feb. 9, 6 p.m. to 9 p.m.
Effortless Winter Entertaining
Renee Schuler, Eat Well Catering
Join Chef Schuler in this class on do-ahead food for a fantastic winter party. Intermediate/advanced, $59
• Friday, Feb. 13, 6 p.m. to 9 p.m.
Valentine’s Dinner
Joanne Drilling, Chef/locavore
Celebrate V-Day one night early with Chef Drilling, (a former caterer, late of the Maisonette and Lavomatic) Three courses for an easy and fun night out.
Beginners, $65 or $120/couple (includes wine)
• Wednesday, Feb. 18, 6 p.m. to 9 p.m.
Quick and Easy Meals
Brian Whisman Kroger Division Chef Coordinator
With Spring just around the corner, this class is a great way to bone up on some fast and simple meals that will satisfy the whole family!
Beginners, $59
• Saturday, Feb. 21, 10 a.m. to 1 p.m.
Pastry Decorating 201
Moe Thie, MCI Faculty Chef
The fabulous follow up to Pastry Decorating 101.
Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Feb. 24, 6 p.m. to 9 p.m.
Karneval! Dinner and Beer Pairing
Kyle Goebel, Executive Chef, Bell Event Centre and Greg Hardman, owner, Christian Moerlein
Celebrate Karneval Cincinnati German style in this fantastic and informative class on pairing foods with beer. Also get a little history on Cincinnati’s beer heritage.
Beginners, $59
• Saturday, Feb. 28, 10 a.m. to 1 p.m.
I Can Do It Myself! (With Your Help)
Lisa Kindle, the BonBonerie
Kids ages 5 - 8 and their grownups can learn some easy dessert treats with Chef Kindle. Class will also include safety and nutrition tips.
Beginners, $39, additional siblings: $29
Tuesday, December 2, 2008
Something new...Italian Mostarda for Meats and Cheese!
While it may seem to many of us that just about every Italian food tradition has made its way, in one shape or form, here to the States there are still many wonderful food stuffs waiting to be discovered from this beautiful country. “Mostarda” is an example of a condiment widely used in Italy, especially in the North, but not as well-known here. Mostarda is a traditional accompaniment to boiled meats and, more recently, hard cheeses. It could be considered a cross between a jam or jelly and chutney and is most commonly made of candied fruit, mustard essence, wine must and honey or sugar. This combination of flavors (sweet, spicy) makes it the perfect accompaniment to salty and savory dishes.
Lazzaris, established in the early 1900’s and family run ever since, is an excellent example of a producer of traditional mostardas from the Veneto region of Italy. Famous for their Fruit Mostarda, slices of candied fruit in syrup and mustard oil, they have expanded their line to include three additional types of mostarda, quince jelly, and jams. Lazzaris Mostarda would be a new and welcome addition to any cheese platter or to serve along side lamb, duck or beef! They can also be incorporated into your favorite marinade for a tasty change of pace.
Visit: http://www.lazzaris.com/en/ for more information
Lazzaris, established in the early 1900’s and family run ever since, is an excellent example of a producer of traditional mostardas from the Veneto region of Italy. Famous for their Fruit Mostarda, slices of candied fruit in syrup and mustard oil, they have expanded their line to include three additional types of mostarda, quince jelly, and jams. Lazzaris Mostarda would be a new and welcome addition to any cheese platter or to serve along side lamb, duck or beef! They can also be incorporated into your favorite marinade for a tasty change of pace.
Visit: http://www.lazzaris.com/en/ for more information
Kyocera Knives
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/
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/
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.
Subscribe to:
Posts (Atom)