Tea cocktails have been popping up more and more these days, but in an effort to bring credibility to the craft of tea making and mixing, ZEN Green Tea Liqueur™ has enlisted James Labe, America’s first Tea Sommelier, to create a series of original tea infused cocktail recipes.
A renowned master of tea tasting and preparation, Mr. Labe mixed some of the world’s finest teas including Genmaicha Green Tea, Silver Needle White Tea and Oolong with a range of fresh juices and fine spirits to create eight invigorating cocktails.
From the warm ZEN Chai Toddy to the Jasmine and Coconut Cream infused ZEN Blossom, he’s created a signature tea recipe for every season. For a refreshing summertime sipper, Mr. Labe recommends the ZEN, White & Blue made with Silver Needle White Tea, ZEN Green Tea Liqueur™, Fresh Blueberries and Raspberry infused vodka.
ZEN, White & Blue
1½ parts ZEN Green Tea Liqueur
3 parts prepared Silver Needle White Tea
1½ parts SKYY INFUSIONS RASPBERRY™
3 parts Fresh Blueberries, muddled or pureéd
Combine and stir ingredients. Serve on the rocks. Garnish with Fresh Mint.
Thursday, January 22, 2009
The Brown Hotel Valentine's Day Packages
The Brown Hotel has been Louisville’s destination for romance for nearly a century, offering Louisvillians a place to fall in love and to hold their dream weddings. For its 85th Valentine’s Day, The Brown Hotel is pulling out all the stops, offering a variety of romantic packages and menus with amorous amenities including roses, gourmet dinner and luxurious accommodations for two. Reservations may be made for either dining option by calling Neal Ward, English Grill Manager at 502-736-2998.
Executive chef Laurent Géroli and his culinary team have created two memorable menus to celebrate this special day. On Saturday, February 14 from 5:30 to 6 p.m., guests may enjoy the An Evening with Jack Jones and the Louisville Orchestra package for $149 per person which includes the three-course dinner with wine pairings, gratuity, tax, self-parking and tickets for the Jack Jones performance at 8 p.m. at The Palace. Dinner is available on its own for $55 per person excluding wine, tax and gratuity. Tables must be vacant by 7:30 p.m. Guests will be offered a choice of Roasted Beet Salad with Capriole Farms Goat Cheese, micro basil and sherry wine vinaigrette; or Serrano Ham-wrapped Shrimp with smoked tomato risotto and Manchego cheese for appetizers. Entrée choices include Roasted Farm Raised Scottish Salmon with green asparagus gratin, pomme étagère and Minus 8 vinaigrette glaze; Wild Mushroom Stuffed French Cut Chicken with fingerling potatoes, haricots verts and truffle cream sauce; or Cast Iron Roasted Angus Petit Filet Mignon of Beef with rösti potatoes and caramelized carrots in a peppercorn sauce. This romantic dinner will end with Chocolate Raspberry Dome with spun sugar and Chambord reduction.
The special Valentine’s Day menu includes five courses for $85 per person plus tax and gratuity. Seating is available between 8 and 9 p.m. The menu starts with a soup of Truffle Chanterelle Bisque with pistachio bourbon candies; a salad of White Asparagus Terrine with pumpkin seed oil and red grape emulsion; and an appetizer of Foie Gras on toasted brioche with seared scallop and Minus 8 vinegar reduction. After an intermezzo, entrée choices will include Poached Lobster in lavender honey butter, capellini pasta, morel mushrooms, and baby Brussels sprout hazelnut vinaigrette; Cast Iron Roasted Angus Filet Mignon of Beef with rösti potatoes and caramelized carrots with a peppercorn sauce; or Moroccan Seasoned Oven Roasted Rack of Lamb with sweet potato goat cheese gratin and orange scented saffron jus. A Chocolate Raspberry dome with spun sugar and Chambord reduction will provide a sweet ending to the evening.
For guests wishing to extend their evening, an array of romantic packages are available including:
♥ An Evening with Jack Jones and The Louisville Orchestra
This Valentine’s Day, cuddle up with your sweetie for the romantic styling of Jack Jones. More than the musical genius who wrote the theme to The Love Boat, Jones brings us “Call Me Irresponsible” and “The Impossible Dream.” This package includes two $60 tickets to see Jack Jones with The Louisville Orchestra on Saturday, February 14, a Luxury King room, valet parking, a gourmet three-course dinner in The English Grill, breakfast for two in J. Graham's Cafe, and all taxes and gratuities. $549
♥ Be My Valentine
Treat your Valentine with an overnight stay in a Deluxe King room on a privately keyed club level floor. This will give you access to the Club Lounge which features complimentary continental breakfast, afternoon snacks during the day and complimentary hors d'oeuvres, wine, beer and soft drinks at night. The Be My Valentine package also includes a five-course gourmet dinner for two in The English Grill with seating between 8 and 9 p.m., complimentary valet parking, breakfast for two in J. Graham’s Café and all taxes and gratuities. $458
♥ Celebrate Our Love
Celebrate the love of your life in your choice of a Deluxe or Club Deluxe King room. This package includes complimentary valet parking, one dozen roses, a bottle of Gruet sparkling wine, a specially crafted chocolate chest filled with petit chocolates and breakfast for two in J. Graham’s Café. All taxes and gratuities are included. Deluxe $314; Club Deluxe $351
♥ Valentine Escape Package
Enjoy a romantic Valentine escape in one of our one-bedroom suites. A gourmet three-course dinner for two will be served in your suite, complete with a bottle of Moët et Chandon Imperial Rose and one dozen red roses. Breakfast will be served to you in your room the next morning! All taxes and gratuities are included. $729
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for 85 years. It is home to the four-diamond English Grill and the casual venue, J. Graham’s Café where guests can try the legendary sandwich called “The Hot Brown.” The Brown Hotel is also a member of the Preferred Hotels and Resorts and Historic Hotels of America. For more information or to book a romantic package, visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
# # #
The Brown Hotel is an 1859 Historic Hotel and holds a AAA Four-Diamond rating.
Executive chef Laurent Géroli and his culinary team have created two memorable menus to celebrate this special day. On Saturday, February 14 from 5:30 to 6 p.m., guests may enjoy the An Evening with Jack Jones and the Louisville Orchestra package for $149 per person which includes the three-course dinner with wine pairings, gratuity, tax, self-parking and tickets for the Jack Jones performance at 8 p.m. at The Palace. Dinner is available on its own for $55 per person excluding wine, tax and gratuity. Tables must be vacant by 7:30 p.m. Guests will be offered a choice of Roasted Beet Salad with Capriole Farms Goat Cheese, micro basil and sherry wine vinaigrette; or Serrano Ham-wrapped Shrimp with smoked tomato risotto and Manchego cheese for appetizers. Entrée choices include Roasted Farm Raised Scottish Salmon with green asparagus gratin, pomme étagère and Minus 8 vinaigrette glaze; Wild Mushroom Stuffed French Cut Chicken with fingerling potatoes, haricots verts and truffle cream sauce; or Cast Iron Roasted Angus Petit Filet Mignon of Beef with rösti potatoes and caramelized carrots in a peppercorn sauce. This romantic dinner will end with Chocolate Raspberry Dome with spun sugar and Chambord reduction.
The special Valentine’s Day menu includes five courses for $85 per person plus tax and gratuity. Seating is available between 8 and 9 p.m. The menu starts with a soup of Truffle Chanterelle Bisque with pistachio bourbon candies; a salad of White Asparagus Terrine with pumpkin seed oil and red grape emulsion; and an appetizer of Foie Gras on toasted brioche with seared scallop and Minus 8 vinegar reduction. After an intermezzo, entrée choices will include Poached Lobster in lavender honey butter, capellini pasta, morel mushrooms, and baby Brussels sprout hazelnut vinaigrette; Cast Iron Roasted Angus Filet Mignon of Beef with rösti potatoes and caramelized carrots with a peppercorn sauce; or Moroccan Seasoned Oven Roasted Rack of Lamb with sweet potato goat cheese gratin and orange scented saffron jus. A Chocolate Raspberry dome with spun sugar and Chambord reduction will provide a sweet ending to the evening.
For guests wishing to extend their evening, an array of romantic packages are available including:
♥ An Evening with Jack Jones and The Louisville Orchestra
This Valentine’s Day, cuddle up with your sweetie for the romantic styling of Jack Jones. More than the musical genius who wrote the theme to The Love Boat, Jones brings us “Call Me Irresponsible” and “The Impossible Dream.” This package includes two $60 tickets to see Jack Jones with The Louisville Orchestra on Saturday, February 14, a Luxury King room, valet parking, a gourmet three-course dinner in The English Grill, breakfast for two in J. Graham's Cafe, and all taxes and gratuities. $549
♥ Be My Valentine
Treat your Valentine with an overnight stay in a Deluxe King room on a privately keyed club level floor. This will give you access to the Club Lounge which features complimentary continental breakfast, afternoon snacks during the day and complimentary hors d'oeuvres, wine, beer and soft drinks at night. The Be My Valentine package also includes a five-course gourmet dinner for two in The English Grill with seating between 8 and 9 p.m., complimentary valet parking, breakfast for two in J. Graham’s Café and all taxes and gratuities. $458
♥ Celebrate Our Love
Celebrate the love of your life in your choice of a Deluxe or Club Deluxe King room. This package includes complimentary valet parking, one dozen roses, a bottle of Gruet sparkling wine, a specially crafted chocolate chest filled with petit chocolates and breakfast for two in J. Graham’s Café. All taxes and gratuities are included. Deluxe $314; Club Deluxe $351
♥ Valentine Escape Package
Enjoy a romantic Valentine escape in one of our one-bedroom suites. A gourmet three-course dinner for two will be served in your suite, complete with a bottle of Moët et Chandon Imperial Rose and one dozen red roses. Breakfast will be served to you in your room the next morning! All taxes and gratuities are included. $729
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for 85 years. It is home to the four-diamond English Grill and the casual venue, J. Graham’s Café where guests can try the legendary sandwich called “The Hot Brown.” The Brown Hotel is also a member of the Preferred Hotels and Resorts and Historic Hotels of America. For more information or to book a romantic package, visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
# # #
The Brown Hotel is an 1859 Historic Hotel and holds a AAA Four-Diamond rating.
Wednesday, January 21, 2009
Maple Syrup Festival
For 33 years, Mansfield’s Malabar Farm State Park has hosted thousands of visitors at its annual Maple Syrup Festival. Held this year March 7-8 and 14-15 from noon- 4 PM each day, this free festival is a unique opportunity for friends and families to learn about and enjoy the history of Ohio maple syrup making.
The festival features demonstrations of Ohio sugaring techniques, from its earliest history when Ohio was home to Native Americans, through present day. Travelers can take a self-guided tour of the sugar camp and sugarhouse, check out sugaring equipment and watch as maple sap is transformed into maple syrup. Presented by the Richland County Museum, the summer bell house, located behind Pugh Log Cabin, is set up as a pioneer’s cabin where kids and adults can take part in daily pioneer chores, including washing clothes, tending the fire, making candles and open-hearth cooking Visitors will also enjoy the horse-drawn wagon rides to the sugar camp, offered by the Central Ohio Draft Horse Association.
Free samples of maple syrup are available at the sugarhouse and visitors can purchase pure Ohio maple syrup, homemade maple walnut fudge, maple cotton candy, maple popcorn and other tasty maple products to take home. Live bluegrass music and light refreshments and snacks are offered at Pugh Log Cabin. Bromfield’s historical 32-room mansion will be open for guided tours at 12, 2 and 4 PM. Tickets can be purchased in the Gift Shop.
Malabar Farm Restaurant is open Tuesday-Thursday 11am-8pm, Friday and Saturday 11:00 a.m. to 9:00 p.m. and Sundays 11:00 a.m. to 7:00 p.m. through the year. Malabar Farm Restaurant offers lunch and dinner specials, featuring Malabar Farm products and maple syrup. A kids menu is available.
In addition to Malabar Farm State Park, Mansfield, Ohio offers a wealth of other unusual travel adventures, including everything from overnight ghost hunts in a haunted former state prison to a museum that houses the world’s first robot. A destination unlike any other, the area’s world-class motorsports, breathtaking scenery and rural and hometown experiences are complimented by hiking, biking, golf, cross-country and downhill skiing, bird watching and loads more unique adventures. Details on incredibly affordable lodging and Road Trip getaway packages starting at well under $100/night, complete area travel information and a free Visitors Guide are available at (800) 642-8282 or www.mansfieldtourism.com.
The festival features demonstrations of Ohio sugaring techniques, from its earliest history when Ohio was home to Native Americans, through present day. Travelers can take a self-guided tour of the sugar camp and sugarhouse, check out sugaring equipment and watch as maple sap is transformed into maple syrup. Presented by the Richland County Museum, the summer bell house, located behind Pugh Log Cabin, is set up as a pioneer’s cabin where kids and adults can take part in daily pioneer chores, including washing clothes, tending the fire, making candles and open-hearth cooking Visitors will also enjoy the horse-drawn wagon rides to the sugar camp, offered by the Central Ohio Draft Horse Association.
Free samples of maple syrup are available at the sugarhouse and visitors can purchase pure Ohio maple syrup, homemade maple walnut fudge, maple cotton candy, maple popcorn and other tasty maple products to take home. Live bluegrass music and light refreshments and snacks are offered at Pugh Log Cabin. Bromfield’s historical 32-room mansion will be open for guided tours at 12, 2 and 4 PM. Tickets can be purchased in the Gift Shop.
Malabar Farm Restaurant is open Tuesday-Thursday 11am-8pm, Friday and Saturday 11:00 a.m. to 9:00 p.m. and Sundays 11:00 a.m. to 7:00 p.m. through the year. Malabar Farm Restaurant offers lunch and dinner specials, featuring Malabar Farm products and maple syrup. A kids menu is available.
In addition to Malabar Farm State Park, Mansfield, Ohio offers a wealth of other unusual travel adventures, including everything from overnight ghost hunts in a haunted former state prison to a museum that houses the world’s first robot. A destination unlike any other, the area’s world-class motorsports, breathtaking scenery and rural and hometown experiences are complimented by hiking, biking, golf, cross-country and downhill skiing, bird watching and loads more unique adventures. Details on incredibly affordable lodging and Road Trip getaway packages starting at well under $100/night, complete area travel information and a free Visitors Guide are available at (800) 642-8282 or www.mansfieldtourism.com.
Tuesday, January 20, 2009
Chamber Grill
"The Chamber Grill" Proving To Be More Than Just A Grill.
Unique Grilling Process Allows For Unprecedented Cooking & Grilling
Capabilities.
www.sikescookers.com
(Vidalia, Georgia) - It's a patented grill design that allows for a variety
of different cooking methods and techniques including; grilling, roasting,
searing, steaming, frying, boiling, and even baking. Sikes Cookers & Grills,
Inc. has launched The Chamber which is revolutionizing outdoor cooking by
allowing anyone to use their outdoor cooker/grill in the same way one would
use a stove or oven in a kitchen.
How Does The Chamber Grill Work?
The patented process of The Chamber is what sets it apart. The grill is
divided into separate sections: a unique partition; a direct side; and an
indirect side. The direct side is obviously where the burners are located. A
cooking grate is directly above the heat and flame of the burners. This
makes it ideal for searing or using it like a stove top. It can cook the
perfect steak on this side or boil a pot of potatoes.
The indirect side is of course dedicated to indirect heat. This means that
it basically works like any oven in a home. Using convection heating, food
is cooked from all sides, not just from the bottom. So it could cook a
roast, or bake a cake. By using both indirect heat and direct heat, users
are not limited to what they can do on the grill.
The water partition: Separating the two cooking sides of The Chamber is the
most unique feature found on any grill and is what makes this process work. By adding
water into this partition, moisture is pulled up and into food as heat from the direct side
travels over and into the indirect side. Adding flavored liquids or spices to the water
allows the grill to basically marinade as it cooks, infusing food with whatever wonderful flavors a
griller chooses to add. And with the patented system, one can cook with direct heat without worrying
about flame-ups.
The Chamber Grill retails for $899 and is available at:
http://www.sikescookers.com
or in stores this coming Spring.
For more information visit Sikes Cookers online at
http://www.sikescookers.com
or call 888-832-6717
Unique Grilling Process Allows For Unprecedented Cooking & Grilling
Capabilities.
www.sikescookers.com
(Vidalia, Georgia) - It's a patented grill design that allows for a variety
of different cooking methods and techniques including; grilling, roasting,
searing, steaming, frying, boiling, and even baking. Sikes Cookers & Grills,
Inc. has launched The Chamber which is revolutionizing outdoor cooking by
allowing anyone to use their outdoor cooker/grill in the same way one would
use a stove or oven in a kitchen.
How Does The Chamber Grill Work?
The patented process of The Chamber is what sets it apart. The grill is
divided into separate sections: a unique partition; a direct side; and an
indirect side. The direct side is obviously where the burners are located. A
cooking grate is directly above the heat and flame of the burners. This
makes it ideal for searing or using it like a stove top. It can cook the
perfect steak on this side or boil a pot of potatoes.
The indirect side is of course dedicated to indirect heat. This means that
it basically works like any oven in a home. Using convection heating, food
is cooked from all sides, not just from the bottom. So it could cook a
roast, or bake a cake. By using both indirect heat and direct heat, users
are not limited to what they can do on the grill.
The water partition: Separating the two cooking sides of The Chamber is the
most unique feature found on any grill and is what makes this process work. By adding
water into this partition, moisture is pulled up and into food as heat from the direct side
travels over and into the indirect side. Adding flavored liquids or spices to the water
allows the grill to basically marinade as it cooks, infusing food with whatever wonderful flavors a
griller chooses to add. And with the patented system, one can cook with direct heat without worrying
about flame-ups.
The Chamber Grill retails for $899 and is available at:
http://www.sikescookers.com
or in stores this coming Spring.
For more information visit Sikes Cookers online at
http://www.sikescookers.com
or call 888-832-6717
Friday, January 16, 2009
Lollipop Tree Showcases New Berry and Peach Products at this Year's Winter Fancy Food Show
The Lollipop Tree, a specialty food manufacturer offering a selection of specialty baking mixes, pepper jellies, jams, dessert sauces, grilling sauces and syrups, will introduce several delightful new summertime favorites featuring blackberries, peaches and raspberries, to its existing line of all natural products, at the 34th Winter Fancy Food Show in San Francisco, January 18-20th.
Blackberry Peach Bread Mix withBlackberry Glaze - Celebrate the lazy days of summer with this all-natural wonderfully moist bread that combines succulent blackberries and sun-ripened peaches drizzled with Blackberry Glaze. Delicious served with LollipopTree ® PeachSauce and a dollop of sweetened whipped cream.
Peach Sauce - Our Peach Sauce made with Alberta peaches and a touch of schnapps is summer's sweetsunshine in a jar. Perfect when drizzled over LollipopTree ®Blackberry Peach Bread or vanilla ice cream. It is also great with pancakes and waffles, and as a complementto pies, puddings and pan sauces.
Blackberry Jam - The glistening plump jewels of August with a splash of brandy make their debut inone of our newest jams. Sumptuous served with LollipopTree ®Traditional Scones or drizzled over ice cream. It even provides a flavorful glaze for chicken and fish.
Raspberry Ginger Teriyaki Grilling & Glazing Sauce - Decadent raspberries and fresh ginger are the perfect duo when combined with soy sauce and spices. Delicious for glazing chicken, fish, pork or as a dressing for noodle salad. It can also be a tasty spread for sandwiches and burgers, or a nice accent for stews and vegetable dishes.
In addition, The Lollipop Tree has also developed some exciting new recipes to complement their newest products. Our Blackberry Peach Bread Mix with Blackberry Glaze, along with fresh fruit and a few simple steps can turn into a sweet treat of a Blackberry Peach Cream Cake. Also, for those who enjoy pork chops with a special kick,we've developed a Spicy Peach Pork Chop recipe, which uses our new Peach Sauce and LollipopTree ® Moose Mix™ spice blend.
"At The LollipopTree, we use only the finest, most flavorful, natural ingredients to prepare our Good Simple Food ®, stated company founder, Laurie Lynch. "We wanted to develop some new products that tapped into the natural goodness of blackberries and peaches. Both provided popular flavors that we hadn't explored much in the past. Also, blackberries are one of the highest foods inanti-oxidants and peaches provide a wonderful summertime flavor that anyone canappreciate," she added.
Blackberry Peach Bread Mix withBlackberry Glaze - Celebrate the lazy days of summer with this all-natural wonderfully moist bread that combines succulent blackberries and sun-ripened peaches drizzled with Blackberry Glaze. Delicious served with LollipopTree ® PeachSauce and a dollop of sweetened whipped cream.
Peach Sauce - Our Peach Sauce made with Alberta peaches and a touch of schnapps is summer's sweetsunshine in a jar. Perfect when drizzled over LollipopTree ®Blackberry Peach Bread or vanilla ice cream. It is also great with pancakes and waffles, and as a complementto pies, puddings and pan sauces.
Blackberry Jam - The glistening plump jewels of August with a splash of brandy make their debut inone of our newest jams. Sumptuous served with LollipopTree ®Traditional Scones or drizzled over ice cream. It even provides a flavorful glaze for chicken and fish.
Raspberry Ginger Teriyaki Grilling & Glazing Sauce - Decadent raspberries and fresh ginger are the perfect duo when combined with soy sauce and spices. Delicious for glazing chicken, fish, pork or as a dressing for noodle salad. It can also be a tasty spread for sandwiches and burgers, or a nice accent for stews and vegetable dishes.
In addition, The Lollipop Tree has also developed some exciting new recipes to complement their newest products. Our Blackberry Peach Bread Mix with Blackberry Glaze, along with fresh fruit and a few simple steps can turn into a sweet treat of a Blackberry Peach Cream Cake. Also, for those who enjoy pork chops with a special kick,we've developed a Spicy Peach Pork Chop recipe, which uses our new Peach Sauce and LollipopTree ® Moose Mix™ spice blend.
"At The LollipopTree, we use only the finest, most flavorful, natural ingredients to prepare our Good Simple Food ®, stated company founder, Laurie Lynch. "We wanted to develop some new products that tapped into the natural goodness of blackberries and peaches. Both provided popular flavors that we hadn't explored much in the past. Also, blackberries are one of the highest foods inanti-oxidants and peaches provide a wonderful summertime flavor that anyone canappreciate," she added.
Delicious Gifts for Your Whisky Lover This Valentine's Day
Looking for that perfect gift to compliment the whisky lover in your life’s distinguished tastes? This Valentine’s Day, toast your love with a variety of delicious whisky options listed below:
The Glenrothes, the award winning Speyside single malt offers Select Reserve, its first non-Vintage selection, hand-picked by the Malt Master from the very finest casks and produced to the same high quality standards and style as the prestigious Vintages so well known to single malt aficionados. Select Reserve is a marriage of casks from different years, all reserved for the creation of the brand, with emphasis on quality and consistency. SRP for Select Reserve is $45.00.
If you are an Irish Whiskey aficionado, you are bound to love Tullamore Dew 10-Year Old, the newest addition to the family this winter just in time for gift giving! Whether sipped straight or on the rocks, this 10-Year Old blend displays a fresh, malty, and slightly woody nose with intriguing citrus notes. It derives its complex flavor of malt and spice, wood and vanilla from long aging in Spanish and American oak casks. The smoothest Tullamore Dew blend yet, get it while you can as it is a limited edition release! SRP for 10-Year Old is $35.00
Looking for a gift that exudes taste, discovery and quality – then Yamazaki is the choice. Imported from Japan and aged either 12 or 18 years, Yamazaki has a rich and sophisticated character that’s bound to please the most discerning connoisseur. Yamazaki 12 Year Old is available for $44.99 and Yamazaki 18 Year Old is available for $119.99.
The Glenrothes, the award winning Speyside single malt offers Select Reserve, its first non-Vintage selection, hand-picked by the Malt Master from the very finest casks and produced to the same high quality standards and style as the prestigious Vintages so well known to single malt aficionados. Select Reserve is a marriage of casks from different years, all reserved for the creation of the brand, with emphasis on quality and consistency. SRP for Select Reserve is $45.00.
If you are an Irish Whiskey aficionado, you are bound to love Tullamore Dew 10-Year Old, the newest addition to the family this winter just in time for gift giving! Whether sipped straight or on the rocks, this 10-Year Old blend displays a fresh, malty, and slightly woody nose with intriguing citrus notes. It derives its complex flavor of malt and spice, wood and vanilla from long aging in Spanish and American oak casks. The smoothest Tullamore Dew blend yet, get it while you can as it is a limited edition release! SRP for 10-Year Old is $35.00
Looking for a gift that exudes taste, discovery and quality – then Yamazaki is the choice. Imported from Japan and aged either 12 or 18 years, Yamazaki has a rich and sophisticated character that’s bound to please the most discerning connoisseur. Yamazaki 12 Year Old is available for $44.99 and Yamazaki 18 Year Old is available for $119.99.
Thursday, January 15, 2009
Summer Grillin': Newcastle's Sticky Sweet Newkie Ribs
While the weather outside may still be frightful, I'm sure you're already thinking warm, sunny thoughts as you begin to work on your summer issues. And what's more "summery" than delicious food sizzling over a hot grill while you sit back, relax and enjoy a cold beer? Well, we couldn't come up with anything else either, so I wanted to share with you a recipe especially designed by TV's Sam "The Cooking Guy" to match Newcastle Brown Ale's smooth nutty sweetness with equally full-flavored food: Sticky Sweet Newkie Ribs.
Sticky Sweet Newkie Ribs
4-6 servings
Here’s all you need to know to make great ribs: pre-cook them first, and then finish them on the grill with a great sauce (which follows below of course.) Do that and you’ll be a fricking rib genius. To pre-cook them though, I roast them in the oven. I do not subscribe to the “boiling them in a large pot of water’ theory. Because apart from ‘boiling away’ the flavor – ‘boiled meat’ sounds absolutely disgusting to me.
2 racks pork back ribs, 5-6 pounds
4 tablespoons white vinegar
½ cup plain barbecue sauce
¼ cup Newcastle Brown Ale
1 cup brown sugar
Preheat oven to 400 degrees
Place ribs and vinegar in a large baking or casserole dish, cover tightly with aluminum foil and bake about 60 minutes or until very tender
While they cook, combine bbq sauce, Newcastle and brown sugar in a small bowl – mix well and set aside
When ribs are done, remove from oven and carefully lift off the foil – there will be a ton of steam
The ribs are now fully cooked and just need to be finished on the grill
Heat your grill to medium/high and place ribs meat side down without sauce, but you can baste the top with the sauce
Cook until they start to develop nice grill marks, and turn over - now baste the top side
Now it’s a matter of basting and letting the ribs get some great color on each side
Give them one extra baste when they've been removed from the grill before serving
Sticky Sweet Newkie Ribs
4-6 servings
Here’s all you need to know to make great ribs: pre-cook them first, and then finish them on the grill with a great sauce (which follows below of course.) Do that and you’ll be a fricking rib genius. To pre-cook them though, I roast them in the oven. I do not subscribe to the “boiling them in a large pot of water’ theory. Because apart from ‘boiling away’ the flavor – ‘boiled meat’ sounds absolutely disgusting to me.
2 racks pork back ribs, 5-6 pounds
4 tablespoons white vinegar
½ cup plain barbecue sauce
¼ cup Newcastle Brown Ale
1 cup brown sugar
Preheat oven to 400 degrees
Place ribs and vinegar in a large baking or casserole dish, cover tightly with aluminum foil and bake about 60 minutes or until very tender
While they cook, combine bbq sauce, Newcastle and brown sugar in a small bowl – mix well and set aside
When ribs are done, remove from oven and carefully lift off the foil – there will be a ton of steam
The ribs are now fully cooked and just need to be finished on the grill
Heat your grill to medium/high and place ribs meat side down without sauce, but you can baste the top with the sauce
Cook until they start to develop nice grill marks, and turn over - now baste the top side
Now it’s a matter of basting and letting the ribs get some great color on each side
Give them one extra baste when they've been removed from the grill before serving
Whiff of Truffle Wipes Economic Blues Away
It will at least for one lucky foodie! And, their friends.
Because we are giving away ¼ lb. of Black Winter Italian Truffles.
Fresh Italian Truffle Contest Info:
To Enter: Leave a comment on our blog at www.marxfood.com
Dates: Enter by 12PM PST on January 26th
Prize: ¼ lb. of fresh Black Italian Winter Truffles
For questions and further info, contact Justin Marx at justin@marxfoods.com or 866 588-6279.
Because we are giving away ¼ lb. of Black Winter Italian Truffles.
Fresh Italian Truffle Contest Info:
To Enter: Leave a comment on our blog at www.marxfood.com
Dates: Enter by 12PM PST on January 26th
Prize: ¼ lb. of fresh Black Italian Winter Truffles
For questions and further info, contact Justin Marx at justin@marxfoods.com or 866 588-6279.
Spanish Inn Recipe
From my friend, Karen Kelly:
During the 40's and 50's Mama and Daddy would take us to the The Spanish Inn which was located downstairs at 13 East Eighth Street across from the Cincinnati Public Library. I remember the brick floors and dark interior of this special restaurant.
Last year I found an old cookbook at "Half-Price Book Store" called The Ford Treasury of Favorite Eating Places from Famous Eating Places.
On page 136, The Spanish Inn is described as following: Amusing murals sketched by well-known artist patrons, unusual hand-carved furniture, and gleaming copper utensils hanging in the kitchen combine in this restaurant to suggests the Old world atmosphere of a Madrid cafe.
Here's the featured recipe:
SOPA DE GARBANZOS (Chick-pea Soup)
1 lb. garbanzos (chick-peas)
2 1/2 quarts water
1 tablespoon paprika
3 tablespoons ham drippings
2 cloves garlic
1 cup rice
Salt to taste.
Soak garbanzos overnight. (I might just buy canned chick-peas to save time). Cook slowly for 2 hrs. in the water, adding more water when necessary to maintain the same amount of liquid.
Fry the paprika in the ham drippings; add a little cold water to separate the fat from the sediment. Skim off the fat and add it to the soup with the garlic cloves which have been lightly browned.
Add the rice 15 minutes before garbanzos are done. Salt to taste.
During the 40's and 50's Mama and Daddy would take us to the The Spanish Inn which was located downstairs at 13 East Eighth Street across from the Cincinnati Public Library. I remember the brick floors and dark interior of this special restaurant.
Last year I found an old cookbook at "Half-Price Book Store" called The Ford Treasury of Favorite Eating Places from Famous Eating Places.
On page 136, The Spanish Inn is described as following: Amusing murals sketched by well-known artist patrons, unusual hand-carved furniture, and gleaming copper utensils hanging in the kitchen combine in this restaurant to suggests the Old world atmosphere of a Madrid cafe.
Here's the featured recipe:
SOPA DE GARBANZOS (Chick-pea Soup)
1 lb. garbanzos (chick-peas)
2 1/2 quarts water
1 tablespoon paprika
3 tablespoons ham drippings
2 cloves garlic
1 cup rice
Salt to taste.
Soak garbanzos overnight. (I might just buy canned chick-peas to save time). Cook slowly for 2 hrs. in the water, adding more water when necessary to maintain the same amount of liquid.
Fry the paprika in the ham drippings; add a little cold water to separate the fat from the sediment. Skim off the fat and add it to the soup with the garlic cloves which have been lightly browned.
Add the rice 15 minutes before garbanzos are done. Salt to taste.
Bell Aquaculture Completes Headquarters and Processing Facilities in Redkey, IN
Bell Aquaculture, owner and operator of the nation’s largest yellow perch (Perca flavescens) farm, has completed build out of its corporate headquarters and processing facilities in Redkey, Indiana. Darien (Illinois)-based Wight & Company, began work on the 28,000-square-foot Redkey construction project in July, four months after Bell Aquaculture announced its launch in March.
The announcement is made by Michael Miller, Bell Aquaculture President & COO, who says construction was completed on schedule in Redkey; the complex is about five miles from the fish farm production facilities in Albany.
Bell Aquaculture is vertically integrated from "farm to fork"
“Our new Redkey complex is a fully functioning processing center for the Bell Perch(TM) received from the Albany facility. The newly harvested fish will be processed and packaged as breaded and unbreaded fillets, being ready for shipment within 48 hours of harvest,” explains Miller. “It’s unique that we process our own harvested fish, thereby maintaining vertical integration and control over every step of the process from ‘farm to fork.’”
The Redkey headquarters will house sales & marketing, human resources, accounting and management. The complex will house approximately 120 employees at full capacity. Initial production will average 5,000 pounds per month, ramping up to 30,600 pounds per month by August 2009.
Production to reach 8.5 million pounds of fillets per year by 2015
Last week, Bell Aquaculture announced launch of a $15 million equity raise, retaining SDR Ventures, Inc., a Denver-based investment bank to spearhead the campaign. The equity raise is the first step in scaling the yellow perch farm from a current annual production level of 180,000 pounds of fillets per year to 8.5 million pounds of fillets per year by 2015.
And, last month, the Purdue University Department of Agricultural Communication announced that fish would be returning to the February 7 Alumni Fish Fry after a 10-year absence. The Indiana Soybean Alliance is sponsoring the reintroduction of fish to the Ag Alumni Fish Fry, specifically Indiana-raised Bell Perch(TM) yellow perch from Bell Aquaculture.
Thoughts from Michael Miller, President & COO
"The greatest difficulty for restaurants has been the availability of yellow perch out of Lake Michigan and Lake Erie – the two predominant lakes for the supply of wild-caught yellow perch," explains Miller during an interview on WTRC NewsRadio 1340/Elkhart last year. "Which means the restaurants that were typically serving customers who enjoy the taste of yellow perch, just cannot get the supply."
Further, Miller said: “The yellow perch that we're raising, the Bell Perch (TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
October Issue: A Real Fish Tale Profiling Michael Miller and Bell Aquaculture
Quoting Food Engineering magazine, "The day when all fish for human consumption makes its way to a plate through a fish farm may arrive sooner rather than later. The United Nation’s Food and Agriculture Organization estimates 43% of world fishery production now comes from aquaculture, the fastest growing animal food-production sector.
As a business executive with Turner Broadcasting System Inc., Michael Miller saw it coming. Miller’s responsibilities included overseeing some programming, and when some show producers previewed a 1994 segment on aquaculture for him, Miller was hooked. He began accumulating information on the science and business of aquaculture. Yellow perch, a pan-fish staple of Friday night fish fries throughout the Great Lakes region, became his species of choice."
More About Yellow Perch From Bell Aquaculture
Further, Miller said: “The yellow perch that we’re raising, the Bell Perch(TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels, making it a favorite in residential and commercial kitchens alike. In years past, yellow perch was the fish typically served at Friday night fish fries in the Great Lakes region.
Bell Aquaculture is committed to these four guiding principles in producing its fish:
1) Controlled environment
2) No toxins
3) Healthy growth
4) Gentle to the environment
About Bell Aquaculture - Largest Yellow Perch Farm in U.S.
Bell Aquaculture is a producer and processor of farm-raised fish for restaurant and consumer use. Production facilities, dedicated to yellow perch (Perca flavescens), are located in Albany, Indiana (photo enhanced rendering seen above). A headquarters building and processing facilities have just been completed in Redkey, IN.
Due to overfishing and environmental conditions, the supply of wild-caught yellow perch has dwindled over the last several years. It is Bell Aquaculture’s mission to provide a consistent uninterrupted, year-round supply of yellow perch, with its great taste reputation. Bell Aquaculture's yellow perch (Bell Perch) is monitored for health and quality from cradle to harvest in a controlled, indoor environment. In addition, the farm is gentle to the environment. The re-circulating water systems use a minimal amount of water, and the waste from the tanks is recycled into plant fertilizer.
The announcement is made by Michael Miller, Bell Aquaculture President & COO, who says construction was completed on schedule in Redkey; the complex is about five miles from the fish farm production facilities in Albany.
Bell Aquaculture is vertically integrated from "farm to fork"
“Our new Redkey complex is a fully functioning processing center for the Bell Perch(TM) received from the Albany facility. The newly harvested fish will be processed and packaged as breaded and unbreaded fillets, being ready for shipment within 48 hours of harvest,” explains Miller. “It’s unique that we process our own harvested fish, thereby maintaining vertical integration and control over every step of the process from ‘farm to fork.’”
The Redkey headquarters will house sales & marketing, human resources, accounting and management. The complex will house approximately 120 employees at full capacity. Initial production will average 5,000 pounds per month, ramping up to 30,600 pounds per month by August 2009.
Production to reach 8.5 million pounds of fillets per year by 2015
Last week, Bell Aquaculture announced launch of a $15 million equity raise, retaining SDR Ventures, Inc., a Denver-based investment bank to spearhead the campaign. The equity raise is the first step in scaling the yellow perch farm from a current annual production level of 180,000 pounds of fillets per year to 8.5 million pounds of fillets per year by 2015.
And, last month, the Purdue University Department of Agricultural Communication announced that fish would be returning to the February 7 Alumni Fish Fry after a 10-year absence. The Indiana Soybean Alliance is sponsoring the reintroduction of fish to the Ag Alumni Fish Fry, specifically Indiana-raised Bell Perch(TM) yellow perch from Bell Aquaculture.
Thoughts from Michael Miller, President & COO
"The greatest difficulty for restaurants has been the availability of yellow perch out of Lake Michigan and Lake Erie – the two predominant lakes for the supply of wild-caught yellow perch," explains Miller during an interview on WTRC NewsRadio 1340/Elkhart last year. "Which means the restaurants that were typically serving customers who enjoy the taste of yellow perch, just cannot get the supply."
Further, Miller said: “The yellow perch that we're raising, the Bell Perch (TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
October Issue: A Real Fish Tale Profiling Michael Miller and Bell Aquaculture
Quoting Food Engineering magazine, "The day when all fish for human consumption makes its way to a plate through a fish farm may arrive sooner rather than later. The United Nation’s Food and Agriculture Organization estimates 43% of world fishery production now comes from aquaculture, the fastest growing animal food-production sector.
As a business executive with Turner Broadcasting System Inc., Michael Miller saw it coming. Miller’s responsibilities included overseeing some programming, and when some show producers previewed a 1994 segment on aquaculture for him, Miller was hooked. He began accumulating information on the science and business of aquaculture. Yellow perch, a pan-fish staple of Friday night fish fries throughout the Great Lakes region, became his species of choice."
More About Yellow Perch From Bell Aquaculture
Further, Miller said: “The yellow perch that we’re raising, the Bell Perch(TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels, making it a favorite in residential and commercial kitchens alike. In years past, yellow perch was the fish typically served at Friday night fish fries in the Great Lakes region.
Bell Aquaculture is committed to these four guiding principles in producing its fish:
1) Controlled environment
2) No toxins
3) Healthy growth
4) Gentle to the environment
About Bell Aquaculture - Largest Yellow Perch Farm in U.S.
Bell Aquaculture is a producer and processor of farm-raised fish for restaurant and consumer use. Production facilities, dedicated to yellow perch (Perca flavescens), are located in Albany, Indiana (photo enhanced rendering seen above). A headquarters building and processing facilities have just been completed in Redkey, IN.
Due to overfishing and environmental conditions, the supply of wild-caught yellow perch has dwindled over the last several years. It is Bell Aquaculture’s mission to provide a consistent uninterrupted, year-round supply of yellow perch, with its great taste reputation. Bell Aquaculture's yellow perch (Bell Perch) is monitored for health and quality from cradle to harvest in a controlled, indoor environment. In addition, the farm is gentle to the environment. The re-circulating water systems use a minimal amount of water, and the waste from the tanks is recycled into plant fertilizer.
New Wholemato Organic Agave Ketchups Spice up a Picnic or Cookout
Picnic and grilling season is only a few months away and Wholemato is spreading the word that there are new healthy condiments to place in the cooler or picnic basket for an outdoor culinary adventure. Introduced last summer, Wholemato Spicy Organic Agave Ketchup is a delicious gourmet topping for hot dogs, burgers and sandwiches, whether they are of the meat or vegetarian variety. The company also introduced the first organic agave ketchup, their Original variety, in 2007. In addition to their status as a healthy topping, these innovative ketchups are also ‘ripe’ for grilling and are flavorful sauces to add to a wide variety of picnic and barbecue recipes.
Wholemato (www.wholemato.com) has sparked a healthy ketchup revolution with the recent launch of their two gourmet organic ketchups. These fresh updates of an old classic combine the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hottest culinary trends in the healthy food marketplace. The Spicy variety, the newest version, provides a zing that is described as a medium on the ‘heat’ index, due to the hot jalapeno peppers in the sauce. In addition to their robust flavor, these innovative Agave Ketchups also have a remarkable mouth-feel that is not experienced with other ketchups.
Agave is a natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchups are gluten-free, and they have been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to their remarkable low score on the glycemic index.
Wholemato Spicy and Original Organic Agave Ketchups are offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. Wholemato ketchups are also gluten-free. The suggested retail price for the Original is $4.99, the SRP for Spicy is $5.49, and they are widely available at Whole Foods Markets and hundreds of other chain and independent retailers across the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in their ketchups are certified organic, and the agave is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
Wholemato (www.wholemato.com) has sparked a healthy ketchup revolution with the recent launch of their two gourmet organic ketchups. These fresh updates of an old classic combine the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hottest culinary trends in the healthy food marketplace. The Spicy variety, the newest version, provides a zing that is described as a medium on the ‘heat’ index, due to the hot jalapeno peppers in the sauce. In addition to their robust flavor, these innovative Agave Ketchups also have a remarkable mouth-feel that is not experienced with other ketchups.
Agave is a natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchups are gluten-free, and they have been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to their remarkable low score on the glycemic index.
Wholemato Spicy and Original Organic Agave Ketchups are offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. Wholemato ketchups are also gluten-free. The suggested retail price for the Original is $4.99, the SRP for Spicy is $5.49, and they are widely available at Whole Foods Markets and hundreds of other chain and independent retailers across the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in their ketchups are certified organic, and the agave is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
Tuesday, January 13, 2009
The Lollipop Tree/Feeding America
The Lollipop Tree, a specialty food manufacturer that offers a selection of specialty baking mixes, pepper jellies, jams, dessert sauces, grilling sauces and syrups, recently donated nearly sixty-five hundred packages of baking mixes to Feeding America, the largest charitable domestic hunger-relief organization in the United States.
The packages, which include cake, pancake, bread and muffin mixes, are being provided to families throughout New Hampshire who are in need of assistance this winter. The mixes will be distributed through the New Hampshire Food Bank in Manchester, which supports food pantries, soup kitchens, shelters, day care centers, senior citizen homes, and substance abuse treatment centers, helping to provide food to over 95,000 men, women and children throughout New Hampshire.
"Feeding America is grateful to the Lollipop Tree for their donation which will be provided to Americans who live at risk of hunger. Millions of Americans are on the brink of hunger as our economy suffers, and so many have joined the ranks of the unemployed," said Ross Fraser, spokesperson for Feeding America. "We could not provide food and groceries to the four million Americans who rely on us each week for food assistance without the generosity of corporate America."
The Lollipop Tree is also involved in supporting a variety of other programs and organizations which fight hunger. Those include the New Hampshire's Food Bank's Backpack program, which provides non-perishable, nutritious foods, packaged in non-descript backpacks along with educational activities, to children from disadvantaged homes. The Lollipop Tree's passion for farming and sustainability led them to source organic ingredients and, ultimately, to their association with Heifer Project International. The Heifer organization assists millions of hungry families in the United States and worldwide, in their attempts to secure food and a source of dependable income. The Lollipop Tree has a matching gift program, which they offer to all of their employees and customers. Additionally, they donate a percentage of the proceeds from the sale of their Monkey Bread Mix line to Heifer Project International.
"All of us, at The Lollipop Tree, take corporate responsibility very seriously," stated company founder, Laurie Lynch. "We've been very fortunate this past year. Our sales are up; we developed close to 200 new products, nearly doubled our staff, and expanded our physical operation. We also understand how important it is for all of us, especially thriving businesses, to support these worthy causes and address hunger as a critical issue in New Hampshire, across the US and throughout the world," she added.
About The Lollipop Tree
The Lollipop Tree, Inc. is a family-owned specialty food manufacturer located in Portsmouth, New Hampshire. Since 1981, The Lollipop Tree has manufactured LollipopTree ® brand all-natural baking mixes, condiments and jams as well as prepared exclusive products for private label by specialty retailers. The Lollipop Tree's line of Good Simple Food ® – Pepper Jellies, Organic A rtisan Bread Mixes, Organic Classic Baking Mixes, Cookie Mixes, Dessert Bread Mixes, Dessert Sauces, Grilling & Glazing Sauces, Jams, Monkey Bread Mixes, Pancake Mixes, Scone Mixes and Syrups – can be found in more than 3,000 stores across the United States. LollipopTree ® products are always all natural, trans fat free, no preservatives and now ORGANIC. For additional information, please visit their website at lollipoptree.com .
About Feeding America
Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation's largest domestic hunger-relief charity, our network members supply food to more than 25 million Americans each year, including 9 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks operate 63,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit http://www.feedingamerica.org/ .
The packages, which include cake, pancake, bread and muffin mixes, are being provided to families throughout New Hampshire who are in need of assistance this winter. The mixes will be distributed through the New Hampshire Food Bank in Manchester, which supports food pantries, soup kitchens, shelters, day care centers, senior citizen homes, and substance abuse treatment centers, helping to provide food to over 95,000 men, women and children throughout New Hampshire.
"Feeding America is grateful to the Lollipop Tree for their donation which will be provided to Americans who live at risk of hunger. Millions of Americans are on the brink of hunger as our economy suffers, and so many have joined the ranks of the unemployed," said Ross Fraser, spokesperson for Feeding America. "We could not provide food and groceries to the four million Americans who rely on us each week for food assistance without the generosity of corporate America."
The Lollipop Tree is also involved in supporting a variety of other programs and organizations which fight hunger. Those include the New Hampshire's Food Bank's Backpack program, which provides non-perishable, nutritious foods, packaged in non-descript backpacks along with educational activities, to children from disadvantaged homes. The Lollipop Tree's passion for farming and sustainability led them to source organic ingredients and, ultimately, to their association with Heifer Project International. The Heifer organization assists millions of hungry families in the United States and worldwide, in their attempts to secure food and a source of dependable income. The Lollipop Tree has a matching gift program, which they offer to all of their employees and customers. Additionally, they donate a percentage of the proceeds from the sale of their Monkey Bread Mix line to Heifer Project International.
"All of us, at The Lollipop Tree, take corporate responsibility very seriously," stated company founder, Laurie Lynch. "We've been very fortunate this past year. Our sales are up; we developed close to 200 new products, nearly doubled our staff, and expanded our physical operation. We also understand how important it is for all of us, especially thriving businesses, to support these worthy causes and address hunger as a critical issue in New Hampshire, across the US and throughout the world," she added.
About The Lollipop Tree
The Lollipop Tree, Inc. is a family-owned specialty food manufacturer located in Portsmouth, New Hampshire. Since 1981, The Lollipop Tree has manufactured LollipopTree ® brand all-natural baking mixes, condiments and jams as well as prepared exclusive products for private label by specialty retailers. The Lollipop Tree's line of Good Simple Food ® – Pepper Jellies, Organic A rtisan Bread Mixes, Organic Classic Baking Mixes, Cookie Mixes, Dessert Bread Mixes, Dessert Sauces, Grilling & Glazing Sauces, Jams, Monkey Bread Mixes, Pancake Mixes, Scone Mixes and Syrups – can be found in more than 3,000 stores across the United States. LollipopTree ® products are always all natural, trans fat free, no preservatives and now ORGANIC. For additional information, please visit their website at lollipoptree.com .
About Feeding America
Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation's largest domestic hunger-relief charity, our network members supply food to more than 25 million Americans each year, including 9 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks operate 63,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit http://www.feedingamerica.org/ .
This Valentine's Day, “Say Cheese!” with Capriole Goat Cheese Gifts
You've sent chocolate, flowers and cards, so this Valentine's Day, why not give something that's totally unique? Judy Schad, owner of Capriole goat cheeses, has created a gourmet offering for this holiday that will set your present apart. The assortment of three heart-shaped cheeses comes in a gift box wrapped with a red ribbon. Do consider enjoying it with champagne and your Valentine - it's guaranteed to steal your heart.
The Valentine assortment from Capriole has a 6oz. fresh cheese heart with pink peppercorns, a 6 oz. ripened heart, and a 6 oz. bourbon-chocolate cheese heart. The special edition package is $60, and the hearts are available individually at $8.99 - $12.99. These Valentine delights are available at Whole Foods and Lotsa Pasta in Louisville, Ky., Whole Foods Edmunson in Cincinnati, Whole Foods 86th Street in Indianapolis, Whole Foods Ashland in Chicago and Bloomingfoods in Bloomington, Ind. To place a mail order, visit www.capriolegoatcheese.com or call 812-923-9408.
Capriole, Inc. is a producer of artisan goat cheeses located in Greenville, Indiana. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm's own herd. Coveted favorites among regional farmers' markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking.
The Valentine assortment from Capriole has a 6oz. fresh cheese heart with pink peppercorns, a 6 oz. ripened heart, and a 6 oz. bourbon-chocolate cheese heart. The special edition package is $60, and the hearts are available individually at $8.99 - $12.99. These Valentine delights are available at Whole Foods and Lotsa Pasta in Louisville, Ky., Whole Foods Edmunson in Cincinnati, Whole Foods 86th Street in Indianapolis, Whole Foods Ashland in Chicago and Bloomingfoods in Bloomington, Ind. To place a mail order, visit www.capriolegoatcheese.com or call 812-923-9408.
Capriole, Inc. is a producer of artisan goat cheeses located in Greenville, Indiana. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm's own herd. Coveted favorites among regional farmers' markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking.
Monday, January 12, 2009
Chocolate for Breakfast Cookbook
Chocolate is many things to many people: Chocolate confections wrapped in bright paper are often given as a token of love and appreciation; hot chocolate is the ultimate cold weather comfort; mousse au chocolate signals decadence; and chocolate-covered grasshoppers are an exotic treat. As one of the world’s favorite flavors, chocolate is hardly a secret indulgence but eating it for breakfast often is. Chocolate connoisseur and chef extraordinaire, Barbara Passino, renowned for her sinfully decadent breakfasts served daily at the luxurious Oak Knoll Inn situated in the heart of Napa Valley, California, has brought chocolate to the breakfast table in her new book, Chocolate for Breakfast (The Gerald & Marc Hoberman Collection; February 2009; hardcover/$40.00; ISBN: 978-1-919939-55-1).
“There is something deliciously naughty about eating dessert first,” says Passino. “When I first came to the Oak Knoll Inn I took a look at breakfast through a winking eye and did what any warm-blooded American does with tradition … tampered with it. Taking Latin, Mediterranean, and Asian influences, combined with the fresh local ingredients found in Northern California, I created menus that start the morning by alerting your sensual arsenal that this will be no ordinary day.”
Chocolate for Breakfast is a sumptuous collection of Barbara’s passion-filled creations, techniques, philosophies and anecdotes, all presented in over 100 easy-to-follow recipes. The 250 food photographs were taken by internationally-renowned photographer, Marc Hoberman, who used only natural light to showcase the cornucopia of ingredients found in each recipe . Menus with a chocolate twist showcase culinary influences from around the world, creating unique meals for that special someone on Valentine’s Day or Mother’s Day, or to make any day special.
Barbara has organized recipes into chapters such as North of Southwest, Asian Persuasion, The French Connection, Morrocan Excursion, Valentine’s Day Decadence, Recipe for a Perfect Night’s Sleep, and All-American, making it simple to find a recipe or menu to fit any mood or occasion. Recipes include:
· Chocolate Tacos with Chile Unrellenos with Jicama Slaw and Black Velvet Beans
· Chocolate Pasta with Sautéed Strawberries
· Chocolate Flan Torta
· Chocolate-filled Gazelle Horns served with Tajine of Eggs Baked with Summer Vegetables
· Chocolate Omelet with Blueberries in a Pinot Noir Sauce
· Poached Apples in Chocolate Gingerbread Cookie Cups
· Blood Orange Soup with Chocolate Madeleine Spoons
With Valentine’s Day fast approaching, Chocolate for Breakfast has menus guaranteed to make for a sweet day:
· Roses and Chocolate-Chocolate
o Rose Petal Sorbet Served in a Rose
o Chocolate-Chocolate Pancakes
· I Give You My Heart
o Chocolate-Banana Ice Cream Heart with Raspberry Sorbet
· Table for Two
o Chocolate Fondue
o Orange Zest Pound Cake
· Finale: The Proposal
o A Chocolate Box
Barbara has also provided a list of Resources so even those who live in produce-deprived areas can find all of the items needed to create her recipes. So jump on in, the chocolate is warm!
ABOUT THE AUTHOR
Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California’s Wine Country. Her decadent breakfasts have become California legend and attract visitors from all over the world. In the midst of her 15 years in the world of finance, Barbara took time to study with master chef Marcella Hazan in Venice. Eager to learn about other cultures through the role of food in daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true: Barbara and her husband John bought the Oak Knoll Inn in 1992. All of this culminates in the greatest breakfasts imaginable.
ABOUT OAK KNOLL INN
Surrounded by 600 acres of vineyards, slowly drifting hot-air balloons and magnificent sunrises, Oak Knoll Inn is the perfect setting for a slow-paced, life-changing feast that Barbara likes to call breakfast. Guests from around the world return year-after-year to dine on Barbara’s latest culinary creations. Critics have delighted in the Oak Knoll experience, frequently describing it as Napa’s most romantic and luxurious bed and breakfast. Mornings at Oak Knoll start with breakfast that can be enjoyed in front of a crackling fire or out on the sunny deck. Every evening, Oak Knoll hosts a wine and cheese party, often with a visiting winemaker. A refreshing splash in the swimming pool in the morning and a soothing dip in the Jacuzzi at night are the perfect way to start and end the day. And, the secluded setting of Oak Knoll Inn belies the wonderful fact that some of Napa's best known wineries and renowned restaurants are just minutes away.
More information on Barbara Passino and Oak Knoll Inn is available at www.OakKnollInn.com
“There is something deliciously naughty about eating dessert first,” says Passino. “When I first came to the Oak Knoll Inn I took a look at breakfast through a winking eye and did what any warm-blooded American does with tradition … tampered with it. Taking Latin, Mediterranean, and Asian influences, combined with the fresh local ingredients found in Northern California, I created menus that start the morning by alerting your sensual arsenal that this will be no ordinary day.”
Chocolate for Breakfast is a sumptuous collection of Barbara’s passion-filled creations, techniques, philosophies and anecdotes, all presented in over 100 easy-to-follow recipes. The 250 food photographs were taken by internationally-renowned photographer, Marc Hoberman, who used only natural light to showcase the cornucopia of ingredients found in each recipe . Menus with a chocolate twist showcase culinary influences from around the world, creating unique meals for that special someone on Valentine’s Day or Mother’s Day, or to make any day special.
Barbara has organized recipes into chapters such as North of Southwest, Asian Persuasion, The French Connection, Morrocan Excursion, Valentine’s Day Decadence, Recipe for a Perfect Night’s Sleep, and All-American, making it simple to find a recipe or menu to fit any mood or occasion. Recipes include:
· Chocolate Tacos with Chile Unrellenos with Jicama Slaw and Black Velvet Beans
· Chocolate Pasta with Sautéed Strawberries
· Chocolate Flan Torta
· Chocolate-filled Gazelle Horns served with Tajine of Eggs Baked with Summer Vegetables
· Chocolate Omelet with Blueberries in a Pinot Noir Sauce
· Poached Apples in Chocolate Gingerbread Cookie Cups
· Blood Orange Soup with Chocolate Madeleine Spoons
With Valentine’s Day fast approaching, Chocolate for Breakfast has menus guaranteed to make for a sweet day:
· Roses and Chocolate-Chocolate
o Rose Petal Sorbet Served in a Rose
o Chocolate-Chocolate Pancakes
· I Give You My Heart
o Chocolate-Banana Ice Cream Heart with Raspberry Sorbet
· Table for Two
o Chocolate Fondue
o Orange Zest Pound Cake
· Finale: The Proposal
o A Chocolate Box
Barbara has also provided a list of Resources so even those who live in produce-deprived areas can find all of the items needed to create her recipes. So jump on in, the chocolate is warm!
ABOUT THE AUTHOR
Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California’s Wine Country. Her decadent breakfasts have become California legend and attract visitors from all over the world. In the midst of her 15 years in the world of finance, Barbara took time to study with master chef Marcella Hazan in Venice. Eager to learn about other cultures through the role of food in daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true: Barbara and her husband John bought the Oak Knoll Inn in 1992. All of this culminates in the greatest breakfasts imaginable.
ABOUT OAK KNOLL INN
Surrounded by 600 acres of vineyards, slowly drifting hot-air balloons and magnificent sunrises, Oak Knoll Inn is the perfect setting for a slow-paced, life-changing feast that Barbara likes to call breakfast. Guests from around the world return year-after-year to dine on Barbara’s latest culinary creations. Critics have delighted in the Oak Knoll experience, frequently describing it as Napa’s most romantic and luxurious bed and breakfast. Mornings at Oak Knoll start with breakfast that can be enjoyed in front of a crackling fire or out on the sunny deck. Every evening, Oak Knoll hosts a wine and cheese party, often with a visiting winemaker. A refreshing splash in the swimming pool in the morning and a soothing dip in the Jacuzzi at night are the perfect way to start and end the day. And, the secluded setting of Oak Knoll Inn belies the wonderful fact that some of Napa's best known wineries and renowned restaurants are just minutes away.
More information on Barbara Passino and Oak Knoll Inn is available at www.OakKnollInn.com
Introducing Drenchers Super Blends
Drenchers™ has added antioxidant Super Blends to its lineup of great tasting and nutritional beverages. The four Drenchers™ new super blends are Iced Coffee, Mocha Cappuccino, Chai Tea Latte and Chocolate Raspberry Frappe. Besides tasting great, each new Drenchers™ flavor contains the Bodyguard™ fortification package of powerful antioxidants A, E, and Zinc.
“Drenchers™ Super Blends are deliciously rich, creamy and custom-fortified antioxidant coffee and tea beverages,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “In addition, Drenchers™ Super Blends deliver the perfect blend of indulgent ‘treat-like’ flavors with significantly lower calories, carbs and sugars than any of our competitors.”
Each 9.5 ounce bottle of Drenchers™ Super Blends has only 90 calories, except for Chocolate Raspberry Frappe which has 100 calories, and each flavor features the Bodyguard™ nutritional package which includes:
Vitamin A (Antioxidant) - A powerful vitamin which helps protect your cells by neutralizing free radicals.
Vitamin E (Antioxidant) - Aids your immune system and helps with the formation of red blood cells.
Zinc (Antioxidant) - Helps strengthen immune system and aids in bone and teeth development
Non Fat Milk - Contains no saturated fat or transfat. Low in cholesterol
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body and aids in muscle action.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrates into energy.
In addition to Super Blends, Drenchers™ also produces and distributes a line of all natural 100% Super Juices and a line of Fit ‘N Lean Super Juice beverages with only 10 calories per serving.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
“Drenchers™ Super Blends are deliciously rich, creamy and custom-fortified antioxidant coffee and tea beverages,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “In addition, Drenchers™ Super Blends deliver the perfect blend of indulgent ‘treat-like’ flavors with significantly lower calories, carbs and sugars than any of our competitors.”
Each 9.5 ounce bottle of Drenchers™ Super Blends has only 90 calories, except for Chocolate Raspberry Frappe which has 100 calories, and each flavor features the Bodyguard™ nutritional package which includes:
Vitamin A (Antioxidant) - A powerful vitamin which helps protect your cells by neutralizing free radicals.
Vitamin E (Antioxidant) - Aids your immune system and helps with the formation of red blood cells.
Zinc (Antioxidant) - Helps strengthen immune system and aids in bone and teeth development
Non Fat Milk - Contains no saturated fat or transfat. Low in cholesterol
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body and aids in muscle action.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrates into energy.
In addition to Super Blends, Drenchers™ also produces and distributes a line of all natural 100% Super Juices and a line of Fit ‘N Lean Super Juice beverages with only 10 calories per serving.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
Friday, January 9, 2009
Looking Ahead To Spring Allergies: Food and Other Natural Tips
Spring showers may bring May flowers, but
for many, springtime brings the misery of allergies. "People with seasonal
allergies are especially sensitive to pollen and mold spores," noted Dr.
Holly Lucille, a naturopathic physician specializing in family medicine at
Healing Within Healthcare in Los Angeles. "There are natural solutions to
deal with the sneezing, stuffy nose, itchy eyes and all the other allergy
symptoms that can come with the spring."
Having practiced in the natural health field for over 16 years, Dr. Lucille
has found that reducing exposure to allergens and using proven herbal
formulas go hand in hand. "Dealing with seasonal allergies requires a
comprehensive approach." she said. "I advise patients to take an herbal
formula that's been clinically shown to soothe symptoms and provide safe and
effective seasonal allergy relief." She added, "Herbal formulas work with
the body and help patients avoid the side effects of prescription or
over-the counter medications."
Dr. Lucille's top 10 tips for natural allergy relief are below:
1. Go herbal - Look for a formula with caper, olive leaf, black currant, and
Panax ginseng, like Seasonal Freedom(tm) from Enzymatic Therapy. It has been
clinically shown to decrease the body's response to allergen triggers by up
to 70 percent. This dietary supplement contains a 4-Seasons(tm) herbal blend
that's fast-acting and delivers relief, without making you sleepy or
jittery. For more details on Seasonal Freedom natural allergy relief go to
www.enzymatictherapy.com.
2. Get your probiotics. Because imbalances of intestinal flora are common
for people who have allergies, probiotics may be a good choice. Probiotic
comes from pro, which means 'for', and bios, which means 'life.' So
probiotic literally means "for life." Probiotics are the good bacteria, such
as Lactobaccillus acidophilus and Bifidobacterium longum that live in our
intestines and are essential for the maintenance of strong immune systems.
Getting your probiotics, whether in yogurt or in a supplement such as
Acidophilus Pearls(tm), is a great way to boost total body immunity.
3. Stay hydrated. Drinking lots of liquids helps to flush out mucus.
However, when you hydrate, you also need minerals to hold onto the water.
Sodium maintains water balance outside the cells, while potassium, magnesium
and calcium-all available in a good multivitamin with minerals-help to
maintain water balance inside the cells.
4. Nasal flushing: Flushing with saline (salt) water can be an effective way
to relieve sinus symptoms. It works by flushing out pollen and thinning out
the mucus to help clear nasal passages.
5. Save exercise or yard work for the afternoon, since pollen counts are
highest from 5 am to 10 am. If possible, delegate the yard work. If you must
do yard work, use a pollen-filtering mask.
6. Monitor air quality and check pollen count reports. Rainy, cloudy, and
windless days usually have lower pollen counts. The best time to go outside
is after a good rainfall-it helps to clear pollen from the air.
7. Keep your windows closed at home or in the car during high pollen days
and take off your shoes when you come in the house. Much of the household
dirt, dust, and allergens come from the bottom of shoes. Dust regularly.
8. Wash bedding in hot water (130°F) on a weekly basis. You will also want
to wash any stuffed animals on a regular basis. If the stuffed animal is too
delicate or too large for the washer, you'll want to put it in a plastic bag
and put it in the freezer for 24-48 hours. This will help to kill dust
mites.
9. Cover mattresses and pillows in zippered dust-proof covers. These
allergen-impermeable covers help minimize the penetration of allergens.
10. Keep humidity levels low. Keep the air conditioning set at a lower
temperature and reduce moisture around the home. Dehumidifiers will help
reduce both mold and dust mites.
Dr. Lucille added, "By taking care to avoid pollen and using a natural sinus
relief formula, a person with allergies can dramatically reduce their
symptoms and the number of days they're out of commission." For more
information on Dr. Lucille's practice, Healing from Within Healthcare, go to
http://www.allheallucille.com.
for many, springtime brings the misery of allergies. "People with seasonal
allergies are especially sensitive to pollen and mold spores," noted Dr.
Holly Lucille, a naturopathic physician specializing in family medicine at
Healing Within Healthcare in Los Angeles. "There are natural solutions to
deal with the sneezing, stuffy nose, itchy eyes and all the other allergy
symptoms that can come with the spring."
Having practiced in the natural health field for over 16 years, Dr. Lucille
has found that reducing exposure to allergens and using proven herbal
formulas go hand in hand. "Dealing with seasonal allergies requires a
comprehensive approach." she said. "I advise patients to take an herbal
formula that's been clinically shown to soothe symptoms and provide safe and
effective seasonal allergy relief." She added, "Herbal formulas work with
the body and help patients avoid the side effects of prescription or
over-the counter medications."
Dr. Lucille's top 10 tips for natural allergy relief are below:
1. Go herbal - Look for a formula with caper, olive leaf, black currant, and
Panax ginseng, like Seasonal Freedom(tm) from Enzymatic Therapy. It has been
clinically shown to decrease the body's response to allergen triggers by up
to 70 percent. This dietary supplement contains a 4-Seasons(tm) herbal blend
that's fast-acting and delivers relief, without making you sleepy or
jittery. For more details on Seasonal Freedom natural allergy relief go to
www.enzymatictherapy.com.
2. Get your probiotics. Because imbalances of intestinal flora are common
for people who have allergies, probiotics may be a good choice. Probiotic
comes from pro, which means 'for', and bios, which means 'life.' So
probiotic literally means "for life." Probiotics are the good bacteria, such
as Lactobaccillus acidophilus and Bifidobacterium longum that live in our
intestines and are essential for the maintenance of strong immune systems.
Getting your probiotics, whether in yogurt or in a supplement such as
Acidophilus Pearls(tm), is a great way to boost total body immunity.
3. Stay hydrated. Drinking lots of liquids helps to flush out mucus.
However, when you hydrate, you also need minerals to hold onto the water.
Sodium maintains water balance outside the cells, while potassium, magnesium
and calcium-all available in a good multivitamin with minerals-help to
maintain water balance inside the cells.
4. Nasal flushing: Flushing with saline (salt) water can be an effective way
to relieve sinus symptoms. It works by flushing out pollen and thinning out
the mucus to help clear nasal passages.
5. Save exercise or yard work for the afternoon, since pollen counts are
highest from 5 am to 10 am. If possible, delegate the yard work. If you must
do yard work, use a pollen-filtering mask.
6. Monitor air quality and check pollen count reports. Rainy, cloudy, and
windless days usually have lower pollen counts. The best time to go outside
is after a good rainfall-it helps to clear pollen from the air.
7. Keep your windows closed at home or in the car during high pollen days
and take off your shoes when you come in the house. Much of the household
dirt, dust, and allergens come from the bottom of shoes. Dust regularly.
8. Wash bedding in hot water (130°F) on a weekly basis. You will also want
to wash any stuffed animals on a regular basis. If the stuffed animal is too
delicate or too large for the washer, you'll want to put it in a plastic bag
and put it in the freezer for 24-48 hours. This will help to kill dust
mites.
9. Cover mattresses and pillows in zippered dust-proof covers. These
allergen-impermeable covers help minimize the penetration of allergens.
10. Keep humidity levels low. Keep the air conditioning set at a lower
temperature and reduce moisture around the home. Dehumidifiers will help
reduce both mold and dust mites.
Dr. Lucille added, "By taking care to avoid pollen and using a natural sinus
relief formula, a person with allergies can dramatically reduce their
symptoms and the number of days they're out of commission." For more
information on Dr. Lucille's practice, Healing from Within Healthcare, go to
http://www.allheallucille.com.
100% Pure Puffed Fruit that Crunches
When Peter, Paul and Mary released the single “Puff the Magic Dragon” in 1962, the song soared to the top of the Billboard music charts. Now, almost a half century later, another newly debuted puff is skyrocketing to the top—this time in the organic foods market. Just released by Explorer’s Bounty, Gallop-A-Loozas, the company’s new line of puffed fruits that crunch, are taking the healthy snack food craze by storm. Currently available in six delectable varieties, Gallop-A-Loozas are USDA certified organic and adhere to Fair Trade practices.
According to a Michigan State University study, “Sales of organic snacks increased from $418 million in 2004 to $556 million in 2006. As of year-end 2007, SPINScan estimates that “dry fruit snacks boasted dollar sales in excess of $424.5 million.”
Gallop-A-Loozas consist of 100% pure fruit that is grown via sustainable farming practices. The proprietary puffing process that is used to make these puffed fruit snacks adds extra crunch and infuses them with flavor. The six adventurous varieties Gallop-A-Loozas come in include organic cinnamon-infused banana and pineapple as well as plantain, pineapple, banana and pineapple-banana. These latter two offerings are particularly good news for lovers of the world’s best-selling fruit, the banana.
With no added sweeteners, a bag of Gallop-A-Loozas contains under 100 calories per serving. And because they are made from real fruit, Gallop-A-Loozas provide the genuine nutritional value their grocery store 100-calorie snack pack competitors are lacking. The convenient way in which the puffed fruit snacks are packaged also makes Gallop-A-Loozas easy to carry for healthy on-the-go hunger busting.
Learn more about the USDA organic certified products carried by Explorer’s Bounty at http://www.explorersbounty.com. Interested media may arrange a meeting with Explorer’s Bounty management by calling (512) 514-6045.
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. Committed to local and global community well-being, Explorer’s Bounty has donated to marine wildlife charities in the U.S., has partnered with a Costa Rican plantation gone organic and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
According to a Michigan State University study, “Sales of organic snacks increased from $418 million in 2004 to $556 million in 2006. As of year-end 2007, SPINScan estimates that “dry fruit snacks boasted dollar sales in excess of $424.5 million.”
Gallop-A-Loozas consist of 100% pure fruit that is grown via sustainable farming practices. The proprietary puffing process that is used to make these puffed fruit snacks adds extra crunch and infuses them with flavor. The six adventurous varieties Gallop-A-Loozas come in include organic cinnamon-infused banana and pineapple as well as plantain, pineapple, banana and pineapple-banana. These latter two offerings are particularly good news for lovers of the world’s best-selling fruit, the banana.
With no added sweeteners, a bag of Gallop-A-Loozas contains under 100 calories per serving. And because they are made from real fruit, Gallop-A-Loozas provide the genuine nutritional value their grocery store 100-calorie snack pack competitors are lacking. The convenient way in which the puffed fruit snacks are packaged also makes Gallop-A-Loozas easy to carry for healthy on-the-go hunger busting.
Learn more about the USDA organic certified products carried by Explorer’s Bounty at http://www.explorersbounty.com. Interested media may arrange a meeting with Explorer’s Bounty management by calling (512) 514-6045.
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. Committed to local and global community well-being, Explorer’s Bounty has donated to marine wildlife charities in the U.S., has partnered with a Costa Rican plantation gone organic and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
Shaman Chocolates Launches Two 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.
Thursday, January 8, 2009
Sullivan University Graduate Competes on Food Network’s Ultimate Recipe Showdown
When Food Network’s Ultimate Recipe Throwdown searched the nation for the some of the best burger recipes to include in their competition, they couldn’t pass up Sullivan University graduate Brigitte Nguyen’s Vietnamese-flavored specialty. Nguyen competed on the Guy Fieri-hosted show in the fall of 2008, and the results of the competition will air on Sunday, January 11 at 9 p.m. ET/PT.
"Being at Food Network, the home of all my favorite shows and television chefs, was unbelievable,” says Nguyen. The studios are gorgeous, the kitchens are pristine, and I was surrounded by a hard-working, fun-loving, gourmet group of foodies! My instructors at Sullivan University always pushed me to work quickly, cleanly, and efficiently and these proved to be valuable skills, given the time constraints and the fact that I was cooking on-camera!”
Nguyen, a California native with Vietnamese heritage, took matters into her own hands when she could not find her favorite Vietnamese sandwich in Kentucky. Always ready for a new challenge, Nguyen headed straight into the kitchen determined to create the ultimate sandwich that combined her love for Asian cuisine with her all-American environment. In 2007, her Vietnamese 5 Spice Pork Burger won the 1st runner up prize at the Sutter Home 17th Annual Build a Better Burger Competition. Her Vietnamese Bistro burger got her noticed by Food Network less than a year later.
Nguyen left her first career as a financial statement auditor to follow her passion for the culinary arts. In 2006, she relocated to Lexington from Los Angeles and enrolled in Sullivan University’s National Center for Hospitality Studies. 2008 was a banner year for Nguyen, as she traveled with a group of fellow Sullivan students and chef instructors to Beijing to work with Framboise Catering feeding the U.S. Delegation and athletes at the Olympics and later graduated Summa Cum Laude. Nguyen currently does independent catering and bakes pastries for Wine + Market in Lexington.
The NCHS 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.
"Being at Food Network, the home of all my favorite shows and television chefs, was unbelievable,” says Nguyen. The studios are gorgeous, the kitchens are pristine, and I was surrounded by a hard-working, fun-loving, gourmet group of foodies! My instructors at Sullivan University always pushed me to work quickly, cleanly, and efficiently and these proved to be valuable skills, given the time constraints and the fact that I was cooking on-camera!”
Nguyen, a California native with Vietnamese heritage, took matters into her own hands when she could not find her favorite Vietnamese sandwich in Kentucky. Always ready for a new challenge, Nguyen headed straight into the kitchen determined to create the ultimate sandwich that combined her love for Asian cuisine with her all-American environment. In 2007, her Vietnamese 5 Spice Pork Burger won the 1st runner up prize at the Sutter Home 17th Annual Build a Better Burger Competition. Her Vietnamese Bistro burger got her noticed by Food Network less than a year later.
Nguyen left her first career as a financial statement auditor to follow her passion for the culinary arts. In 2006, she relocated to Lexington from Los Angeles and enrolled in Sullivan University’s National Center for Hospitality Studies. 2008 was a banner year for Nguyen, as she traveled with a group of fellow Sullivan students and chef instructors to Beijing to work with Framboise Catering feeding the U.S. Delegation and athletes at the Olympics and later graduated Summa Cum Laude. Nguyen currently does independent catering and bakes pastries for Wine + Market in Lexington.
The NCHS 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.
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