Amazing Grass is making it more economical for people to achieve optimal nutrition. The company has announced a new discount bulk-size package for their four popular varieties of Wheat Grass and Green SuperFood powders. Each new 17-ounce jar of Green SuperFood ($47.99), Organic Wheat Grass ($42.99), Kidz SuperFood ($42.99) and Green Chocolate SuperFood ($47.99), contains a two-month supply (60 servings). By purchasing the bulk size, consumers achieve a significant discount of 15% per ounce as well as the eco-benefit of reducing packaging.
Amazing Grass Organic Wheat Grass and Green SuperFood powders are designed to provide health-conscious consumers with a delicious and convenient means to achieve the recommended 5 to 9 daily servings of fruits and vegetables. Green SuperFood is a complete raw food powder that has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. The formula is made with organic ingredients and contains every amino acid, vitamin, and mineral necessary to sustain human life, as well as an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Since the human body is designed to obtain nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them into fuel.
Amazing Grass’ Pro Endorsers are Getting Bigger, Too - NHL’s Tallest player, Zdeno Chara, is a Grasshead
“Our products are enjoyed by amazing athletes around the world, including Zdeno Chara,” says Brandon Bert, President of Amazing Grass. Zdeno, or Zee as he is best known, is a rugged National Hockey League (NHL) All-Star defenseman and the Captain of the Boston Bruins. At 6’9” and 251 pounds, Zee is the tallest player in the league and is one of the leaders in Time on the Ice per game –a statistic that demonstrates his incredible stamina and endurance. At this year’s NHL All Star Game SuperSkills competition, Zee shattered the 16-year-old NHL Hardest Shot record and captured his third consecutive title after recording a 105.4 MPH blast. “Amazing Grass is on my table every morning during the season,” says Zee. “It helps me maintain my energy and enhances my performance - and it tastes great, too.”
Since Zee became a GrassHead, most of the team has been interested in the secret behind his sustained energy. “Zee started consuming Amazing Grass at the start of this season, and now the Bruins have the best winning record in the whole NHL,” notes Bert. “We think it is more than a mere coincidence.” With all the travel and the hectic 82 game regular season schedule plus the playoffs, having a convenient, whole food means to ensure proper nutrition is critical for elite athletes like Zee.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of the Amazing Grass Green SuperFood and Organic Wheat Grass products helps to combat acidity and restore blood to the optimal pH level. It is also known to promote improved circulation, digestion and regular elimination.
Amazing Grass Green SuperFood contains over 70% organic ingredients and provides more organic whole leaf greens per gram than any other green SuperFood brand. The company recommends that customers enjoy 1 to 3 servings a day by mixing 1 scoop with 6 or more ounces of water, juice or smoothie. Amazing Grass products are widely available at stores around the country and at www.AmazingGrass.com. In addition to the savings provided by the new bulk sizes, Amazing Grass offers a discount under their popular GrassHeads program, and also offers ‘Best of Both’ special deals on their website.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to Green SuperFood, Organic Wheat Grass, Kidz SuperFood and Green Chocolate SuperFood, Amazing Grass also offers Orgnaic Wheat Grass in tablet forms, three flavors of a new product called Amazing Meal, two new organic Whole Food Energy Bars, and new Berry Green SuperFood.
Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert. For more info, please visit www.amazinggrass.com.
Tuesday, February 17, 2009
Monday, February 16, 2009
Kyocera's Ceramic "Everything Mill"
It's a unique new kitchen product that combines
ease, durability and practicality all in one. The versatile "Everything
Mill" from Kyocera Advanced Ceramics sports an adjustable dial that
provides grinds from fine to coarse, while the cap keeps spices dry in humid
conditions. The grinding mechanism is made from an advanced ceramic similar
in hardness to diamond and will never rust. The Everything Mill provides
consistent results and durable performance and will outlast any metal-based
grinding mechanisms.
The Everything Mill can be used for multiple foods including: coarse salts,
peppercorns, seeds, dried herbs and more. Because ceramic is chemically
inert, the mill maintains the fresh taste of spices and will not alter the
flavor s it is being ground. In turn, the mechanism will not react to or
absorb any flavors from the spices. The clever upright design of the mill
will keep shelves & counters clean from residual grinds. The glass base can
also be re-used as much as necessary and is dishwasher safe.
The Kyocera Everything Mill sells for $17.95 and is available at:
https://secure.kyoceraadvancedceramics.com/products/kitchen/grinder-mill.aspx
ease, durability and practicality all in one. The versatile "Everything
Mill" from Kyocera Advanced Ceramics sports an adjustable dial that
provides grinds from fine to coarse, while the cap keeps spices dry in humid
conditions. The grinding mechanism is made from an advanced ceramic similar
in hardness to diamond and will never rust. The Everything Mill provides
consistent results and durable performance and will outlast any metal-based
grinding mechanisms.
The Everything Mill can be used for multiple foods including: coarse salts,
peppercorns, seeds, dried herbs and more. Because ceramic is chemically
inert, the mill maintains the fresh taste of spices and will not alter the
flavor s it is being ground. In turn, the mechanism will not react to or
absorb any flavors from the spices. The clever upright design of the mill
will keep shelves & counters clean from residual grinds. The glass base can
also be re-used as much as necessary and is dishwasher safe.
The Kyocera Everything Mill sells for $17.95 and is available at:
https://secure.kyoceraadvancedceramics.com/products/kitchen/grinder-mill.aspx
Friday, February 13, 2009
World-Class Chefs Gather for Benefit for Childhood Cancer Cures
In an effort to cook for childhood cancer cures, over twenty world-class chefs will come together in the City of Brotherly Love on Wednesday, June 17, 2009 for the Fourth Annual Great Chefs Event to benefit Alex’s Lemonade Stand Foundation for Childhood Cancer. The event will once again be hosted at Osteria restaurant, 640 North Broad Street, under the tutelage of Marc Vetri, Jeff Benjamin, Jeff Michaud and their newly created Vetri Foundation for Children (VFFC). The Great Chefs Event will be the first event held under their newly formed VFFC, which will be used to support Alex’s Lemonade Stand Foundation and other child oriented charities.
Much like Alex’s Lemonade Stand Foundation which emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott, The Great Chefs Event came from humble beginnings. What started out as a small tasting at the Restaurant School in Philadelphia, has grown into a nationally recognized event, with world-class chefs traveling from all corners of the country to cook for the over 500 attendees. The event allows those in attendance to walk around and mingle, while tasting all the fantastic fare the chefs have to offer. In 2009, the Great Chefs Event will include more chefs, and the addition of VIP tickets for those who wish to be treated to sit-down service. VIP tickets will be available for $400 each, while regular tickets are $250.
According to Liz Scott, Alex’s mom, “Alex’s Lemonade Stand Foundation is constantly amazed by the chefs participating in the annual event, especially the enthusiasm and dedication to the fight against childhood cancer that they embody.”
Jeff Benjamin says, "The Great Chef's Event is the ideal venue for us to increase awareness of childhood cancer nationwide. The event allows to us to continue Alex's dream, taking important steps toward the cures we so desperately seek, one plate at a time."
Known as an event featuring small plates for big appetites, The Fourth Annual Great Chefs Event will once again feature Tom Colicchio, renowned chef and head judge on Bravo’s Top Chef; as well as several new famous faces including Michael Symon, former host of Dinner Impossible and Bobby Flay of The Food Network. Several of the other participating chefs are James Beard Award winners and nominees, including host chef Jeff Michaud of Osteria, Daniel Stern of Gayle/Rae Restaurant; Brad Spence of Vetri; Clark Fraiser & Mark Gaier of Arrows/MC Perkins Cove/SummerWinter in Maine; and Paul Kahan of Blackbird/Avec in Chicago, among others. (A complete list of confirmed 2009 chefs is included below)
Guests will have the opportunity to meet and greet all of the world-class chefs while enjoying their food and wine, all prepared in front of their eyes.
For information on how to become a sponsor, contact Cynthia Ellis at Alex’s Lemonade Stand Foundation, Cynthia@AlexsLemonade.org or (866) 333-1213.
For tickets and more information, visit www.AlexsLemonade.org or call 610.649.3034.
About Alex’s Lemonade Stand Foundation
Alex's Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). At the age of 4, Alex announced that she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Since Alex held that first stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of volunteers across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation, a registered 501(c)3 charity, has raised more than $25 million towards fulfilling Alex’s dream of finding a cure, funding over 80 research projects nationally.
Much like Alex’s Lemonade Stand Foundation which emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott, The Great Chefs Event came from humble beginnings. What started out as a small tasting at the Restaurant School in Philadelphia, has grown into a nationally recognized event, with world-class chefs traveling from all corners of the country to cook for the over 500 attendees. The event allows those in attendance to walk around and mingle, while tasting all the fantastic fare the chefs have to offer. In 2009, the Great Chefs Event will include more chefs, and the addition of VIP tickets for those who wish to be treated to sit-down service. VIP tickets will be available for $400 each, while regular tickets are $250.
According to Liz Scott, Alex’s mom, “Alex’s Lemonade Stand Foundation is constantly amazed by the chefs participating in the annual event, especially the enthusiasm and dedication to the fight against childhood cancer that they embody.”
Jeff Benjamin says, "The Great Chef's Event is the ideal venue for us to increase awareness of childhood cancer nationwide. The event allows to us to continue Alex's dream, taking important steps toward the cures we so desperately seek, one plate at a time."
Known as an event featuring small plates for big appetites, The Fourth Annual Great Chefs Event will once again feature Tom Colicchio, renowned chef and head judge on Bravo’s Top Chef; as well as several new famous faces including Michael Symon, former host of Dinner Impossible and Bobby Flay of The Food Network. Several of the other participating chefs are James Beard Award winners and nominees, including host chef Jeff Michaud of Osteria, Daniel Stern of Gayle/Rae Restaurant; Brad Spence of Vetri; Clark Fraiser & Mark Gaier of Arrows/MC Perkins Cove/SummerWinter in Maine; and Paul Kahan of Blackbird/Avec in Chicago, among others. (A complete list of confirmed 2009 chefs is included below)
Guests will have the opportunity to meet and greet all of the world-class chefs while enjoying their food and wine, all prepared in front of their eyes.
For information on how to become a sponsor, contact Cynthia Ellis at Alex’s Lemonade Stand Foundation, Cynthia@AlexsLemonade.org or (866) 333-1213.
For tickets and more information, visit www.AlexsLemonade.org or call 610.649.3034.
About Alex’s Lemonade Stand Foundation
Alex's Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). At the age of 4, Alex announced that she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Since Alex held that first stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of volunteers across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation, a registered 501(c)3 charity, has raised more than $25 million towards fulfilling Alex’s dream of finding a cure, funding over 80 research projects nationally.
Flagstaff House Selected by Prince Resorts Hawaii to Open Fine Dining Restaurant
Prince Resorts Hawaii has selected owners of the award-winning Flagstaff House Restaurant, brothers Mark and Scott Monette, to develop and operate a new restaurant and bar/cafe located in the world-class Mauna Kea Beach Hotel in Hawaii. The new restaurant will be called MonettesTM and will have full ocean views of Kauna’oa Bay and one of the best beaches in Hawaii as ranked by top travel authorities.
Monettes, which is scheduled to open in March 2009, will serve inventive American French cuisine with island influences in a fine dining atmosphere. While Monettes will provide cuisine that reflects the flavors of the islands, the restaurant will also serve several signature dishes from the Monettes’ Flagstaff House Restaurant in Boulder, Colorado, such as the Colorado rack of lamb, which was featured on Food Network.
Monettes will also offer a more casual dining experience within the restaurant and adjacent outdoor terrace with the new Bar M CaféTM. Bar M Café will offer elegant cuisine in a casual atmosphere complemented by a variety of unique specialty cocktails utilizing fresh squeezed juices and herbs.
The Monette brothers are pleased to be able to offer a second location as exclusive and memorable as the Flagstaff House, the Monettes’ flagship restaurant in Boulder, Colorado. “Like the Flagstaff House, Monettes will offer exquisite food and wine, unparalleled service with the personal touch of a family owned restaurant and an unforgettable setting,” said Scott Monette, General Manager and Co-Owner of Monettes.
“We are pleased to have the Monettes join our culinary team at the Mauna Kea Beach Hotel,” said Jon Gersonde, General Manager. “The Big Island of Hawaii has always had family as its traditional foundation which is why many of the farms and businesses here are family owned. We were attracted to the Monettes as they are one of the few families in the nation to own and operate a highly successful, four star restaurant over the past 38 years. Their high standard of excellence is consistent with the culture and philosophy of the Mauna Kea Beach Hotel.”
“A key ingredient to our culinary success is the use of local ingredients – the fresher the better,” said Chef and Co-owner Mark Monette. “The prestigious Mauna Kea Beach Hotel and the Big Island in general is the perfect place for our restaurant concept. We have easy access to Big Island raised meats, dairy products, seafood and other specialty items that can be used in our recipes.” The Big Island of Hawaii offers a wide range of growing conditions, climates, available land and resources and hosts nearly one million of the state’s 1.8 million acres in agriculture production.
“While we are very excited about this partnership with the Mauna Kea Beach Hotel, we are also thrilled about how our Hawaii location will benefit our patrons at the Flagstaff House Restaurant,” added Chef Monette. “In addition to the local Colorado products we currently utilize at the Flagstaff House, our diners will now be able to enjoy specialty items only available from Hawaii, including fresh seafood just hours out of the water, shipped direct from the fishermen. We believe that sharing unique local food offerings between our two restaurants will further enhance the overall dining experience for our patrons.”
About the Mauna Kea Beach Hotel
Situated on 60 acres overlooking Kauna'oa Bay, one of the finest natural white sand beaches in Hawaii, The Mauna Kea Beach Hotel is known for its a remarkable sense of place that enhances without intruding on dramatic natural surroundings. In 2007, the American Institute of Architects recognized the hotel as one of the 150 best works of architecture nationwide.
The Mauna Kea Beach Hotel is a part of Prince Resorts Hawaii, which operates four hotels in Hawaii. For more information, visit www.princeresortshawaii.com/mauna-kea-beach-hotel
About The Flagstaff House Restaurant
Celebrating 38 years, the Flagstaff House Restaurant has been providing award-winning mountainside dining with inspiring views of Boulder and the Colorado Front Range. Owned by the Monette Family since 1971, the Flagstaff House has one of the best wine collections in the world, with more than 20,000 bottles and 3,000 selections.
Starting in 1983, the Flagstaff House has won the prestigious Grand Award each year from Wine Spectator magazine, signifying the Flagstaff House as one of the top restaurants in the world. Other prestigious awards include the Mobil Four Star Award, the AAA Four Diamond Award and the DiRoNA Award. In 2004, the Flagstaff House became the first Colorado restaurant to be inducted into Nation’s Restaurant News’ Fine Dining Hall of Fame. Bon Appetit magazine named the Flagstaff House among its “Top 10 Favorite Outdoor Dining Spots” nationwide. The Flagstaff House was also featured on a Food Network series called “Road Tasted,” that is hosted by Jamie and Bobby Deen, sons of celebrity chef Paula Deen. For more information, visit www.flagstaffhouse.com
About Monettes & Bar M Cafe
Brothers Mark Monette, chef/owner, and Scott Monette, general manager/owner, created Monettes at the prestigious Mauna Kea Beach Hotel to provide inventive American French cuisine with Island influences with the world-class, award-winning service in which the Monette family has become known for over the past 38 years. The restaurant has full ocean views of Kauna’oa Bay and one of the best beaches in Hawaii as ranked by top travel authorities. Monettes will also offer a more casual dining experience in an outdoor setting in their Bar M Café. For more information, visit www.monetteshawaii.com
Monettes, which is scheduled to open in March 2009, will serve inventive American French cuisine with island influences in a fine dining atmosphere. While Monettes will provide cuisine that reflects the flavors of the islands, the restaurant will also serve several signature dishes from the Monettes’ Flagstaff House Restaurant in Boulder, Colorado, such as the Colorado rack of lamb, which was featured on Food Network.
Monettes will also offer a more casual dining experience within the restaurant and adjacent outdoor terrace with the new Bar M CaféTM. Bar M Café will offer elegant cuisine in a casual atmosphere complemented by a variety of unique specialty cocktails utilizing fresh squeezed juices and herbs.
The Monette brothers are pleased to be able to offer a second location as exclusive and memorable as the Flagstaff House, the Monettes’ flagship restaurant in Boulder, Colorado. “Like the Flagstaff House, Monettes will offer exquisite food and wine, unparalleled service with the personal touch of a family owned restaurant and an unforgettable setting,” said Scott Monette, General Manager and Co-Owner of Monettes.
“We are pleased to have the Monettes join our culinary team at the Mauna Kea Beach Hotel,” said Jon Gersonde, General Manager. “The Big Island of Hawaii has always had family as its traditional foundation which is why many of the farms and businesses here are family owned. We were attracted to the Monettes as they are one of the few families in the nation to own and operate a highly successful, four star restaurant over the past 38 years. Their high standard of excellence is consistent with the culture and philosophy of the Mauna Kea Beach Hotel.”
“A key ingredient to our culinary success is the use of local ingredients – the fresher the better,” said Chef and Co-owner Mark Monette. “The prestigious Mauna Kea Beach Hotel and the Big Island in general is the perfect place for our restaurant concept. We have easy access to Big Island raised meats, dairy products, seafood and other specialty items that can be used in our recipes.” The Big Island of Hawaii offers a wide range of growing conditions, climates, available land and resources and hosts nearly one million of the state’s 1.8 million acres in agriculture production.
“While we are very excited about this partnership with the Mauna Kea Beach Hotel, we are also thrilled about how our Hawaii location will benefit our patrons at the Flagstaff House Restaurant,” added Chef Monette. “In addition to the local Colorado products we currently utilize at the Flagstaff House, our diners will now be able to enjoy specialty items only available from Hawaii, including fresh seafood just hours out of the water, shipped direct from the fishermen. We believe that sharing unique local food offerings between our two restaurants will further enhance the overall dining experience for our patrons.”
About the Mauna Kea Beach Hotel
Situated on 60 acres overlooking Kauna'oa Bay, one of the finest natural white sand beaches in Hawaii, The Mauna Kea Beach Hotel is known for its a remarkable sense of place that enhances without intruding on dramatic natural surroundings. In 2007, the American Institute of Architects recognized the hotel as one of the 150 best works of architecture nationwide.
The Mauna Kea Beach Hotel is a part of Prince Resorts Hawaii, which operates four hotels in Hawaii. For more information, visit www.princeresortshawaii.com/mauna-kea-beach-hotel
About The Flagstaff House Restaurant
Celebrating 38 years, the Flagstaff House Restaurant has been providing award-winning mountainside dining with inspiring views of Boulder and the Colorado Front Range. Owned by the Monette Family since 1971, the Flagstaff House has one of the best wine collections in the world, with more than 20,000 bottles and 3,000 selections.
Starting in 1983, the Flagstaff House has won the prestigious Grand Award each year from Wine Spectator magazine, signifying the Flagstaff House as one of the top restaurants in the world. Other prestigious awards include the Mobil Four Star Award, the AAA Four Diamond Award and the DiRoNA Award. In 2004, the Flagstaff House became the first Colorado restaurant to be inducted into Nation’s Restaurant News’ Fine Dining Hall of Fame. Bon Appetit magazine named the Flagstaff House among its “Top 10 Favorite Outdoor Dining Spots” nationwide. The Flagstaff House was also featured on a Food Network series called “Road Tasted,” that is hosted by Jamie and Bobby Deen, sons of celebrity chef Paula Deen. For more information, visit www.flagstaffhouse.com
About Monettes & Bar M Cafe
Brothers Mark Monette, chef/owner, and Scott Monette, general manager/owner, created Monettes at the prestigious Mauna Kea Beach Hotel to provide inventive American French cuisine with Island influences with the world-class, award-winning service in which the Monette family has become known for over the past 38 years. The restaurant has full ocean views of Kauna’oa Bay and one of the best beaches in Hawaii as ranked by top travel authorities. Monettes will also offer a more casual dining experience in an outdoor setting in their Bar M Café. For more information, visit www.monetteshawaii.com
Wednesday, February 11, 2009
Dinner and Gospel Music at Cincinnati State
Marcia Caulton works at Cincinnati State Technical and Community College. As the assistant director of student activities, her job is to help students navigate the College and develop their interests outside the classroom.
She’s also one of the people sought out by students – and sometimes faculty members – when they need help with audio equipment for a performance.
What some of those folks might not realize is that Caulton is blessed with a luscious singing voice.
On Feb. 25, the Cincinnati State community – and the public at large – will have an opportunity to hear that voice for themselves.
Caulton, a familiar presence in church choirs around Cincinnati, has agreed to perform at a benefit concert sponsored by the Cincinnati State chapter of the National Council on Black American Affairs. Because she will sing a selection of gospel music, the show is being billed as “Marcia Caulton & Grace.’’
The music is just part of the evening’s event. The concert will be preceded by a dinner prepared by Cincinnati State’s renowned Summit Restaurant, which is housed within the College’s Midwest Culinary Institute.
The buffet dinner will be served between 6 p.m. and 7:30 p.m. Space is limited to 60 people. The concert will begin at 7:45 p.m.
Cost for a combo ticket (for the meal and concert) is $30 for a single, $55 for a couple. Cost for a concert ticket only is $15 in advance, $20 at the door.
The dinner and concert are part of Cincinnati State’s celebration of Black History Month. Proceeds from the event will benefit the NCBAA Scholarship Fund.
To purchase tickets or seek additional information, please contact Katrina Rugless (513.569.1825), Janice Lewis (513.569.1536) or Crystal Bossard (513.569.4756) at Cincinnati State or send an e-mail to Bossard at crystal.bossard@cincinnatistate.edu.
She’s also one of the people sought out by students – and sometimes faculty members – when they need help with audio equipment for a performance.
What some of those folks might not realize is that Caulton is blessed with a luscious singing voice.
On Feb. 25, the Cincinnati State community – and the public at large – will have an opportunity to hear that voice for themselves.
Caulton, a familiar presence in church choirs around Cincinnati, has agreed to perform at a benefit concert sponsored by the Cincinnati State chapter of the National Council on Black American Affairs. Because she will sing a selection of gospel music, the show is being billed as “Marcia Caulton & Grace.’’
The music is just part of the evening’s event. The concert will be preceded by a dinner prepared by Cincinnati State’s renowned Summit Restaurant, which is housed within the College’s Midwest Culinary Institute.
The buffet dinner will be served between 6 p.m. and 7:30 p.m. Space is limited to 60 people. The concert will begin at 7:45 p.m.
Cost for a combo ticket (for the meal and concert) is $30 for a single, $55 for a couple. Cost for a concert ticket only is $15 in advance, $20 at the door.
The dinner and concert are part of Cincinnati State’s celebration of Black History Month. Proceeds from the event will benefit the NCBAA Scholarship Fund.
To purchase tickets or seek additional information, please contact Katrina Rugless (513.569.1825), Janice Lewis (513.569.1536) or Crystal Bossard (513.569.4756) at Cincinnati State or send an e-mail to Bossard at crystal.bossard@cincinnatistate.edu.
Double Vision Doppelbock
Grand Teton Brewing Company, known throughout the West for their exceptional microbrews, will release Double Vision Doppelbock February 15th, the first in their 2009 “Cellar Reserve” series of specialty beers. The 2009 Cellar Reserve beers are dedicated to, and brewed in strict adherence to the Reinheitsgebot, the 1516 Bavarian beer purity law. Each beer this year will be brewed to commemorate one of the four true beer ingredients: malt, hops, yeast and water.
Double Vision Doppelbock was brewed to highlight the brewery’s wonderful water. Like all the great traditional brewing towns, our home, Victor, Idaho, is in or near some of the world’s best barley- and hop-growing regions, and is distinguished by an ample supply of top-quality water.
Our Double Vision Doppelbock is brewed with Idaho 2-Row Pale and German Munich, CaraAroma, CaraMunich and de-husked Carafa malts to an original gravity of 24 Plato (1.096 SG). The malts provide a dark leather color with ruby notes, a luxurious tan head, and a bready aroma with a hint of smoke. It is lightly spiced with Liberty hops, an American version of the noble German Hallertau Mittelfruh, and fermented with lager yeast from a monastery brewery near Munich. In the traditional manner, Double Vision is fermented cold (48 F) and lagered a full 10 weeks for smoothness. At over 8% alcohol by volume, it is a deceptively drinkable springtime warmer.
The 17th century Paulist monks of Munich were allowed no solid food during their twice-yearly fasts. They brewed an especially nourishing strong dark lager they called “liquid bread” and named “Holy Father” to help them through the Lenten and Advent fasts. The beer was known as a doppelbock, which signifies a strong lager. Since “bock” also means “billy goat” in German, these beers are often decorated with images of gallivanting goats. Our Double Vision label features two goats in front of a waterfall—a reminder of the importance of water to the development of the style as well as the taste of this strong lager.
Double Vision’s slightly burnt caramel flavor and malt sweetness make it an incredible match for game—venison, moose, duck, goose, wild boar—especially when prepared with fruity sauces or reductions. Try it with pork and sautéed apples, roasted root vegetables, sweet sausages, ham or prosciutto. It’s wonderful with cheese and dessert, too. Pair it with an aged gruyere, a caramel flan, crème brulee or tart tatin.
The Cellar Reserve series of beers are unique, different even from other craft beers. Grand Teton’s Cellar Reserves are brewed with specialty hops and malts and unique strains of yeast. Most ales and lagers are produced in 2-4 weeks. However, 3 to 8 months are spent on each of the Cellar Reserve specialty brews. They are also bottle and cask-conditioned, which produces natural carbonation and will blend and smooth the flavors with age. These beers have a long shelf life and don’t have to be rapidly consumed. Proper aging of these bottles creates beers to be cherished.
Grand Teton Brewing releases four or five different beers a year in the Cellar Reserve line. The production quantity is very limited. The Double Vision Doppelbock is available in kegs and unique brown one-liter, flip-top bottles, with captivating silver and gold labels.
The Double Vision Doppelbock will be available February 15th at select locations in Idaho, Wyoming, Colorado, California, Oregon, Montana, Washington, New York, Arizona, Wisconsin, Minnesota and Kansas! Call the brewery at 1-888-899-1656 for information and availability on this exciting new product.
Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Oregon, Washington, Wisconsin, Arizona, Kansas, New York and Missouri.
Double Vision Doppelbock was brewed to highlight the brewery’s wonderful water. Like all the great traditional brewing towns, our home, Victor, Idaho, is in or near some of the world’s best barley- and hop-growing regions, and is distinguished by an ample supply of top-quality water.
Our Double Vision Doppelbock is brewed with Idaho 2-Row Pale and German Munich, CaraAroma, CaraMunich and de-husked Carafa malts to an original gravity of 24 Plato (1.096 SG). The malts provide a dark leather color with ruby notes, a luxurious tan head, and a bready aroma with a hint of smoke. It is lightly spiced with Liberty hops, an American version of the noble German Hallertau Mittelfruh, and fermented with lager yeast from a monastery brewery near Munich. In the traditional manner, Double Vision is fermented cold (48 F) and lagered a full 10 weeks for smoothness. At over 8% alcohol by volume, it is a deceptively drinkable springtime warmer.
The 17th century Paulist monks of Munich were allowed no solid food during their twice-yearly fasts. They brewed an especially nourishing strong dark lager they called “liquid bread” and named “Holy Father” to help them through the Lenten and Advent fasts. The beer was known as a doppelbock, which signifies a strong lager. Since “bock” also means “billy goat” in German, these beers are often decorated with images of gallivanting goats. Our Double Vision label features two goats in front of a waterfall—a reminder of the importance of water to the development of the style as well as the taste of this strong lager.
Double Vision’s slightly burnt caramel flavor and malt sweetness make it an incredible match for game—venison, moose, duck, goose, wild boar—especially when prepared with fruity sauces or reductions. Try it with pork and sautéed apples, roasted root vegetables, sweet sausages, ham or prosciutto. It’s wonderful with cheese and dessert, too. Pair it with an aged gruyere, a caramel flan, crème brulee or tart tatin.
The Cellar Reserve series of beers are unique, different even from other craft beers. Grand Teton’s Cellar Reserves are brewed with specialty hops and malts and unique strains of yeast. Most ales and lagers are produced in 2-4 weeks. However, 3 to 8 months are spent on each of the Cellar Reserve specialty brews. They are also bottle and cask-conditioned, which produces natural carbonation and will blend and smooth the flavors with age. These beers have a long shelf life and don’t have to be rapidly consumed. Proper aging of these bottles creates beers to be cherished.
Grand Teton Brewing releases four or five different beers a year in the Cellar Reserve line. The production quantity is very limited. The Double Vision Doppelbock is available in kegs and unique brown one-liter, flip-top bottles, with captivating silver and gold labels.
The Double Vision Doppelbock will be available February 15th at select locations in Idaho, Wyoming, Colorado, California, Oregon, Montana, Washington, New York, Arizona, Wisconsin, Minnesota and Kansas! Call the brewery at 1-888-899-1656 for information and availability on this exciting new product.
Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Oregon, Washington, Wisconsin, Arizona, Kansas, New York and Missouri.
New Products from The Container Store!
Every week The Container Store introduces NEW PRODUCTS that are designed to improve lifestyles by creating organization and efficiencies in virtually every room and space. Enclosed is a sneak peek at some of the NEW PRODUCTS we’ll have available this spring/summer!
Add a dash of fun to your children’s travel suitcase with one of our adorable Toothbrush Holders. These cute cases are available in four designs (puppy, dinosaur, ladybug and bumble bee). It’s perfect for any trip this summer whether it’s to visit the grandparents or camp. The holder automatically closes when toothbrush placed inside – keeping germs out!
Be the talk of the office or class with our fashionable Neoprene Gourmet Getaway Tote. Eating lunch out is costly, but bringing your lunch in one of our new totes is cost-effective, fashionable and good for the environment since the tote is reusable. The totes are available in five new designs – polka dots, strips, rainbow flowers, micro dots and black and white vine with a pop of fuchsia inside.
Our Medallion Dopp Kit and Cosmetic Bag are perfect for the trend-setter and environmentalist. These bags are made from recycled plastic and are easy to wipe clean in case you spill. The prices are also just right (Dopp Kit - $6.99 and Cosmetic Bag - $3.99).
Last but not least is our Bristol 3-Section Valet Box – it gives any table or dresser a classic look. Use it to store keys, coins, watches, a blackberry or phone - keep everything in one place but also out of sight. It’s great for Father’s Day or a house warming gift.
Add a dash of fun to your children’s travel suitcase with one of our adorable Toothbrush Holders. These cute cases are available in four designs (puppy, dinosaur, ladybug and bumble bee). It’s perfect for any trip this summer whether it’s to visit the grandparents or camp. The holder automatically closes when toothbrush placed inside – keeping germs out!
Be the talk of the office or class with our fashionable Neoprene Gourmet Getaway Tote. Eating lunch out is costly, but bringing your lunch in one of our new totes is cost-effective, fashionable and good for the environment since the tote is reusable. The totes are available in five new designs – polka dots, strips, rainbow flowers, micro dots and black and white vine with a pop of fuchsia inside.
Our Medallion Dopp Kit and Cosmetic Bag are perfect for the trend-setter and environmentalist. These bags are made from recycled plastic and are easy to wipe clean in case you spill. The prices are also just right (Dopp Kit - $6.99 and Cosmetic Bag - $3.99).
Last but not least is our Bristol 3-Section Valet Box – it gives any table or dresser a classic look. Use it to store keys, coins, watches, a blackberry or phone - keep everything in one place but also out of sight. It’s great for Father’s Day or a house warming gift.
Wolfgang Puck Unveils his Debut Fine Dining Restaurant in Dallas
After much anticipation, Five Sixty by Wolfgang Puck has officially opened. The Master Chef’s fine dining restaurant illuminates Dallas’s skyline as it sits atop the city’s landmark Reunion Tower.
“We are proud to be a part of Dallas’ first-rate culinary scene with the launch of Five Sixty,” said Wolfgang Puck. “It’s an honor to be in this iconic location, helping create new special memories for our guests.”
The journey into the restaurant begins at a newly designed sleek, glass pavilion. After ascending 560-feet into the center of the circular restaurant, guests are greeted with stunning 360-degree views of Dallas seen through the floor-to-ceiling windows.
Five Sixty’s modern interior, created by EDG Interior Architecture + Design, exudes a sophisticated and warm ambiance, created by merging the structure’s hard materials, such as metal and glass, with softer design elements. A palette of warm gray, ivory and silver lends subtle contrast to the space. Textural, natural materials such as wood, glass, ceramic tile and stone, including locally harvested mesquite floors, complement the cool stainless steel sushi and robata bar. Modern settees, legged booths and arm chairs upholstered in mohair, velvet and leather, allow guests to enjoy the incomparable food, beverage and service in comfort and style. An ultra-contemporary, illuminated glass bar, joined by stylish lounges, provides guests with an opportunity to experience Five Sixty for drinks and appetizers The Zen-like atmosphere of the space is enhanced by the slow rotation of the restaurant overlooking the city.
"It's thrilling to be part of this renovation," said EDG’s lead designer, Jennifer Johanson. "We're giving Reunion Tower new life and magnetism while celebrating the essence of what makes this landmark great."
Five Sixty’s Asian-influenced cuisine features some of Chef Puck’s signature dishes including the Chinois Chicken Salad and Spicy Tuna Tartare in sesame-miso cones, as well as specialties created by Executive Chef Sara Johannes, such as “Tiny Dumplings,” with pork belly, black vinegar and chili oil; Grilled Lamb Chops with Hunan eggplant and chili-mint; Lacquered Chinese Duckling with lo-mein noodles; and Grilled Double Cut Bone-in Prime Beef Rib Chop for two with wasabi-armagnac peppercorn sauce and drunken noodles. The menu can be enjoyed in the 150-seat main room or at the restaurant’s two stylish bars, one that is stationary and one that revolves
Wine aficionados will appreciate Five Sixty’s extensive list, featuring more than 400 labels with a majority of American producers as well as wines from Austria, Argentina, France, Germany, Italy, Spain and New Zealand. The impressive selection is encased in a custom-designed, refrigerated glass display running the length of the wall adjacent to the restaurant’s entry.
“This is an extraordinary and exceptionally unique location to open our newest restaurant,” said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group. “We’re excited to create unforgettable memories for the Dallas community and for visitors to the city.”
Five Sixty by Wolfgang Puck is open Tuesday through Saturday for dinner service; Sunday brunch will begin at a later date. The dining room is open Tuesday through Thursday from 5:30pm to 10pm, and Friday and Saturday from 5:30pm to 11pm. The bar and lounge are open Tuesday through Thursday from 5pm to 11pm, and Friday and Saturday from 5pm to 12am.
# # #
www.wolfgangpuck.com
The award-winning restaurants of the Wolfgang Puck Fine Dining Group include Spago (Beverly Hills, Las Vegas, Maui and Beaver Creek), Postrio (Las Vegas and San Francisco); Chinois (Santa Monica and Las Vegas); Trattoria del Lupo and Wolfgang Puck Bar & Grill in Las Vegas; Wolfgang Puck American Grille at Borgata Hotel Casino & Spa in Atlantic City; the critically acclaimed, steakhouse CUT (Beverly Hills and Las Vegas); Wolfgang Puck Grille at the MGM Grand Detroit; The Source by Wolfgang Puck at the Newseum in Washington, DC; and Five Sixty atop Reunion Tower in Dallas, TX. Opening in 2009, Wolfgang Puck Bar & Grill at LA Live (Los Angeles).
“We are proud to be a part of Dallas’ first-rate culinary scene with the launch of Five Sixty,” said Wolfgang Puck. “It’s an honor to be in this iconic location, helping create new special memories for our guests.”
The journey into the restaurant begins at a newly designed sleek, glass pavilion. After ascending 560-feet into the center of the circular restaurant, guests are greeted with stunning 360-degree views of Dallas seen through the floor-to-ceiling windows.
Five Sixty’s modern interior, created by EDG Interior Architecture + Design, exudes a sophisticated and warm ambiance, created by merging the structure’s hard materials, such as metal and glass, with softer design elements. A palette of warm gray, ivory and silver lends subtle contrast to the space. Textural, natural materials such as wood, glass, ceramic tile and stone, including locally harvested mesquite floors, complement the cool stainless steel sushi and robata bar. Modern settees, legged booths and arm chairs upholstered in mohair, velvet and leather, allow guests to enjoy the incomparable food, beverage and service in comfort and style. An ultra-contemporary, illuminated glass bar, joined by stylish lounges, provides guests with an opportunity to experience Five Sixty for drinks and appetizers The Zen-like atmosphere of the space is enhanced by the slow rotation of the restaurant overlooking the city.
"It's thrilling to be part of this renovation," said EDG’s lead designer, Jennifer Johanson. "We're giving Reunion Tower new life and magnetism while celebrating the essence of what makes this landmark great."
Five Sixty’s Asian-influenced cuisine features some of Chef Puck’s signature dishes including the Chinois Chicken Salad and Spicy Tuna Tartare in sesame-miso cones, as well as specialties created by Executive Chef Sara Johannes, such as “Tiny Dumplings,” with pork belly, black vinegar and chili oil; Grilled Lamb Chops with Hunan eggplant and chili-mint; Lacquered Chinese Duckling with lo-mein noodles; and Grilled Double Cut Bone-in Prime Beef Rib Chop for two with wasabi-armagnac peppercorn sauce and drunken noodles. The menu can be enjoyed in the 150-seat main room or at the restaurant’s two stylish bars, one that is stationary and one that revolves
Wine aficionados will appreciate Five Sixty’s extensive list, featuring more than 400 labels with a majority of American producers as well as wines from Austria, Argentina, France, Germany, Italy, Spain and New Zealand. The impressive selection is encased in a custom-designed, refrigerated glass display running the length of the wall adjacent to the restaurant’s entry.
“This is an extraordinary and exceptionally unique location to open our newest restaurant,” said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group. “We’re excited to create unforgettable memories for the Dallas community and for visitors to the city.”
Five Sixty by Wolfgang Puck is open Tuesday through Saturday for dinner service; Sunday brunch will begin at a later date. The dining room is open Tuesday through Thursday from 5:30pm to 10pm, and Friday and Saturday from 5:30pm to 11pm. The bar and lounge are open Tuesday through Thursday from 5pm to 11pm, and Friday and Saturday from 5pm to 12am.
# # #
www.wolfgangpuck.com
The award-winning restaurants of the Wolfgang Puck Fine Dining Group include Spago (Beverly Hills, Las Vegas, Maui and Beaver Creek), Postrio (Las Vegas and San Francisco); Chinois (Santa Monica and Las Vegas); Trattoria del Lupo and Wolfgang Puck Bar & Grill in Las Vegas; Wolfgang Puck American Grille at Borgata Hotel Casino & Spa in Atlantic City; the critically acclaimed, steakhouse CUT (Beverly Hills and Las Vegas); Wolfgang Puck Grille at the MGM Grand Detroit; The Source by Wolfgang Puck at the Newseum in Washington, DC; and Five Sixty atop Reunion Tower in Dallas, TX. Opening in 2009, Wolfgang Puck Bar & Grill at LA Live (Los Angeles).
Monday, February 9, 2009
Pamela's Products' Rolls Out 4LB Bag of Popular Bread & Flour Blend
Pamela's Products wheat-free bread mix is now available in a convenient 4-lb bag. Truly versatile, this Bread and Flour Blend may be used to bake bread, pizza dough, bagels, ravioli and pretzels among other things. The 4-lb size adds a new level of convenience and value for the home-baker. With a shelf-life comparable to other baking mixes and a diverse selection of recipe variations, Pamela's Gluten-Free Bread and Flour Blend is poised to become a kitchen staple.
"Our Gluten-Free Bread & Flour Blend is so versatile and well-used by our customers that the larger bag just made sense. Not only can our customers make almost every bread-based product with this mix, they can now do so even more economically than before," said Stephanie Robbins, Director of Marketing for Pamela's Products.
All of Pamela's Products mixes are simple to use and versatile. The package of each baking mix comes with a variety of recipes. The Gluten-Free Bread & Flour Blend can be used to create any bread-based entrée or dessert. From gingerbread cookies, to ravioli, and cornbread to cinnamon rolls, the final product is only limited by the baker's imagination. And when your imagination needs a nudge, you can easily search Pamela's Products recipes on line and in their monthly newsletter. Pamela's encourages people to experiment and create their own 'signature' breads and desserts. In fact, each year Pamela's Products hosts a 'Greatest Gluten-free Recipe' contest.
Pamela's Products are available nationally and online at amazon.com. For additional information on Pamela's Products or the new 4lb Gluten-Free Bread & Flour Blend, please visit www.pamelasproducts.com. Recipe variations and baking information may be found at www.pamelasproducts.com/recipe_frames.html.
"Our Gluten-Free Bread & Flour Blend is so versatile and well-used by our customers that the larger bag just made sense. Not only can our customers make almost every bread-based product with this mix, they can now do so even more economically than before," said Stephanie Robbins, Director of Marketing for Pamela's Products.
All of Pamela's Products mixes are simple to use and versatile. The package of each baking mix comes with a variety of recipes. The Gluten-Free Bread & Flour Blend can be used to create any bread-based entrée or dessert. From gingerbread cookies, to ravioli, and cornbread to cinnamon rolls, the final product is only limited by the baker's imagination. And when your imagination needs a nudge, you can easily search Pamela's Products recipes on line and in their monthly newsletter. Pamela's encourages people to experiment and create their own 'signature' breads and desserts. In fact, each year Pamela's Products hosts a 'Greatest Gluten-free Recipe' contest.
Pamela's Products are available nationally and online at amazon.com. For additional information on Pamela's Products or the new 4lb Gluten-Free Bread & Flour Blend, please visit www.pamelasproducts.com. Recipe variations and baking information may be found at www.pamelasproducts.com/recipe_frames.html.
Green Chocolates
In time for Valentine's Day, The Food Channel (www.foodchannel.com) is featuring chocolate that foodies can feel “extra” good about. Independent chocolate maker Shawn Askinosie of Askinosie Chocolates based in Springfield, Mo., who pays his contracted cacao farmers beyond the standard Fair Trade rate, is spotlighted on the popular food Web site along with other editorial reviews of organic and ethical chocolate choices.
Askinosie says his philosophy, learned from fellow Ozarks businessman and author Jack Stack, is to offer the farmers “A Stake in the Outcome.” He travels to Ecuador and Mexico to personally meet with his farmers and to share ten percent of the net profits from the chocolate made from the beans grown on their farms.
Profits aren’t the only thing Askinosie has shared—the founder also provided original Askinosie Chocolate recipes to chefs at The Food Channel ’s culinary center, who prepared and photographed the rich, romantic and ultrachocolatey delights, according to senior editor Kay Logsdon.
As part of The Food Channel’s holiday coverage, editors revealed the top ten low-cost Valentine ideas to deliver high results, including ideas such as a utensil bouquet or an at-home series of appetizers and wine tasting. Original recipes created by the chefs of The Food Channel, along with selected featured recipes from food bloggers and corporate recipe partners, are housed at www.foodchannel.com.
# # #
About The Food Channel
The Food Channel Web site is designed to be a one-stop-shop for all things food, where users can find great recipes, smart food advice, and the latest food news and reviews. For more than 20 years, the state-of-the-art kitchens of The Food Channel have developed food products, ideas and recipes for some of the world’s largest food companies. Until recently, The Food Channel has been used for industry insider information—feeding news and resources to the food and foodservice industry—and now it expands to reach food professionals and food lovers alike. To learn more, visit www.foodchannel.com.
Askinosie says his philosophy, learned from fellow Ozarks businessman and author Jack Stack, is to offer the farmers “A Stake in the Outcome.” He travels to Ecuador and Mexico to personally meet with his farmers and to share ten percent of the net profits from the chocolate made from the beans grown on their farms.
Profits aren’t the only thing Askinosie has shared—the founder also provided original Askinosie Chocolate recipes to chefs at The Food Channel ’s culinary center, who prepared and photographed the rich, romantic and ultrachocolatey delights, according to senior editor Kay Logsdon.
As part of The Food Channel’s holiday coverage, editors revealed the top ten low-cost Valentine ideas to deliver high results, including ideas such as a utensil bouquet or an at-home series of appetizers and wine tasting. Original recipes created by the chefs of The Food Channel, along with selected featured recipes from food bloggers and corporate recipe partners, are housed at www.foodchannel.com.
# # #
About The Food Channel
The Food Channel Web site is designed to be a one-stop-shop for all things food, where users can find great recipes, smart food advice, and the latest food news and reviews. For more than 20 years, the state-of-the-art kitchens of The Food Channel have developed food products, ideas and recipes for some of the world’s largest food companies. Until recently, The Food Channel has been used for industry insider information—feeding news and resources to the food and foodservice industry—and now it expands to reach food professionals and food lovers alike. To learn more, visit www.foodchannel.com.
Explorer’s Bounty Going West, Young Man, to Expo West 2009
When Natural Products Expo West ushers in 50,000+ attendees next month, Explorer’s Bounty will be among the featured exhibitors. On display will be the Company’s fair trade and certified maté tea blends, organic premium chocolates, world coffees and newly introduced puffed fruit snacks. Expo West attendees who would like to learn more about the premium organic food and drink varieties that Explorer’s Bounty will showcase at Expo West can visit the company at Booth #4189 or online at http://www.explorersbounty.com.
Natural Products Expo West is the world’s largest natural and organic products trade show. Featuring over 3,000 exhibits, the 2009 event is expected to draw in excess of 50,000 attendees when it takes place March 6–8 at the Anaheim Convention Center. With its focus on supporting organic farmers who reduce the pollution and waste that are so harmful to the planet, the Explorer’s Bounty mission seamlessly aligns with Expo West’s agenda.
Among the latest novelties that Expo West attendees will be treated to at the Explorer’s Bounty Booth are:
Organic and Fairly Traded Maté Teas in cinnamon apple, orange, hibiscus, green tea, peppermint, original and chamomile varieties
Organic 100% Pure Puffed Fruit in banana, pineapple, plantain, banana pineapple, cinnamon banana and cinnamon pineapple flavors
Organic Dark Chocolate Enrobed Nuts and Beans, including espresso beans, cocoa nibs, cashew nuts and macadamia nuts
Whole Bean or Ground Premium Single-Origin Organic Coffee from Peru, Colombia, Costa Rica, Ethiopia and Sumatra
Expo West 2009 visitors who would like to explore all the organic and fairly traded products Explorer’s Bounty manufactures can do so online at http://www.explorersbounty.com. Interested media and buyers are invited to stop by Booth #4189 or arrange an interview with company 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., and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
Natural Products Expo West is the world’s largest natural and organic products trade show. Featuring over 3,000 exhibits, the 2009 event is expected to draw in excess of 50,000 attendees when it takes place March 6–8 at the Anaheim Convention Center. With its focus on supporting organic farmers who reduce the pollution and waste that are so harmful to the planet, the Explorer’s Bounty mission seamlessly aligns with Expo West’s agenda.
Among the latest novelties that Expo West attendees will be treated to at the Explorer’s Bounty Booth are:
Organic and Fairly Traded Maté Teas in cinnamon apple, orange, hibiscus, green tea, peppermint, original and chamomile varieties
Organic 100% Pure Puffed Fruit in banana, pineapple, plantain, banana pineapple, cinnamon banana and cinnamon pineapple flavors
Organic Dark Chocolate Enrobed Nuts and Beans, including espresso beans, cocoa nibs, cashew nuts and macadamia nuts
Whole Bean or Ground Premium Single-Origin Organic Coffee from Peru, Colombia, Costa Rica, Ethiopia and Sumatra
Expo West 2009 visitors who would like to explore all the organic and fairly traded products Explorer’s Bounty manufactures can do so online at http://www.explorersbounty.com. Interested media and buyers are invited to stop by Booth #4189 or arrange an interview with company 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., and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
CIA News: Food Enthusiast Classes Expand to California
The Culinary Institute of America at Greystone has introduced its first-ever weekend classes for food enthusiasts. "Saturdays at the CIA" will offer a wide array of hands-on cooking and wine exploration classes for Napa Valley visitors with no previous professional training. Each of the two-hour classes—taught by the same expert faculty that has made the CIA the world's premier culinary college—costs $75 per person.
With titles ranging from "Hot Latin Cooking" to "Street Foods of the Middle East," these unique hands-on cooking classes take students on a culinary journey while creating dishes inspired by global cuisine. Class sizes are small—just 12 students—so all participants have the opportunity to work one-on-one with the chefs of the CIA. Over the course of the two hours, students will work in teams to prepare a tasting for their fellow classmates to enjoy.
Saturdays at the CIA wine exploration classes introduce students to the world of viticulture in our state-of-the-art Rudd Center for Professional Wine Studies. Instructors guide students in tasting a number of grape varieties and exploring the diversity of wine regions throughout the world. Participants will also learn helpful tips when tasting, buying, and serving wine for their friends and family.
Students who enroll in Saturdays at the CIA can get even more out of their trip to campus by making a lunch or dinner reservation at The Wine Spectator Greystone Restaurant. Guests who make a reservation before class will receive a seat at a communal table with their classmates and enjoy a special fixed-price menu for only $19 for lunch or $29 for dinner. All Saturdays at the CIA participants will also receive a 10% discount on any purchases from the college's Spice Islands Marketplace.
Too busy to visit the CIA on a Saturday? The new food enthusiast offerings also include a limited number of exclusive Sunday classes taught by Chef John Ash that focus on how to pair food and wine, for just $95 per person.
A schedule of all the new food enthusiast courses can be found at www.ciachef.edu/SaturdaysatGreystone. Reservations are recommended and can be made by calling 707-967-2320.
For more information, or to receive high resolution photos, please contact Tyffani Peters at 707-967-2322 or t_peters@culinary.edu.
Founded in 1946, The Culinary Institute of America is an independent, not–for–profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as an additional location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
With titles ranging from "Hot Latin Cooking" to "Street Foods of the Middle East," these unique hands-on cooking classes take students on a culinary journey while creating dishes inspired by global cuisine. Class sizes are small—just 12 students—so all participants have the opportunity to work one-on-one with the chefs of the CIA. Over the course of the two hours, students will work in teams to prepare a tasting for their fellow classmates to enjoy.
Saturdays at the CIA wine exploration classes introduce students to the world of viticulture in our state-of-the-art Rudd Center for Professional Wine Studies. Instructors guide students in tasting a number of grape varieties and exploring the diversity of wine regions throughout the world. Participants will also learn helpful tips when tasting, buying, and serving wine for their friends and family.
Students who enroll in Saturdays at the CIA can get even more out of their trip to campus by making a lunch or dinner reservation at The Wine Spectator Greystone Restaurant. Guests who make a reservation before class will receive a seat at a communal table with their classmates and enjoy a special fixed-price menu for only $19 for lunch or $29 for dinner. All Saturdays at the CIA participants will also receive a 10% discount on any purchases from the college's Spice Islands Marketplace.
Too busy to visit the CIA on a Saturday? The new food enthusiast offerings also include a limited number of exclusive Sunday classes taught by Chef John Ash that focus on how to pair food and wine, for just $95 per person.
A schedule of all the new food enthusiast courses can be found at www.ciachef.edu/SaturdaysatGreystone. Reservations are recommended and can be made by calling 707-967-2320.
For more information, or to receive high resolution photos, please contact Tyffani Peters at 707-967-2322 or t_peters@culinary.edu.
Founded in 1946, The Culinary Institute of America is an independent, not–for–profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as an additional location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
Friday, February 6, 2009
A Night with Your Valentine at the Cincinnati Art Museum
Make lasting memories this Valentine’s Day with a four-course dinner and tours of the Art Museum’s renowned permanent collections
What:
Delight in a special evening with your valentine at this annual event, which features a delectable four-course dinner, guided tours of romantic art, a bottle of wine and a commemorative photograph taken of you and Hiram Power’s Eve Disconsolate. Also, enjoy selections from the Art Museum Shop’s Jewelry Trunk Show, which features jewelry by local artists and sterling silver charms that feature artwork from the Art Museum’s permanent collections.
Where:
Cincinnati Art Museum
953 Eden Park Drive
Cincinnati, OH 45202
When:
Friday, February 13, 2009
Snow date: Friday, February 20
Dinner seating at 6 and 7:30 p.m., gallery tours at 7:30 and 9 p.m.
Jewelry Trunk Show is open from 2 to 8 p.m.
Info: $120 per couple.
Reservations required, please call (513) 721-ARTS.
What:
Delight in a special evening with your valentine at this annual event, which features a delectable four-course dinner, guided tours of romantic art, a bottle of wine and a commemorative photograph taken of you and Hiram Power’s Eve Disconsolate. Also, enjoy selections from the Art Museum Shop’s Jewelry Trunk Show, which features jewelry by local artists and sterling silver charms that feature artwork from the Art Museum’s permanent collections.
Where:
Cincinnati Art Museum
953 Eden Park Drive
Cincinnati, OH 45202
When:
Friday, February 13, 2009
Snow date: Friday, February 20
Dinner seating at 6 and 7:30 p.m., gallery tours at 7:30 and 9 p.m.
Jewelry Trunk Show is open from 2 to 8 p.m.
Info: $120 per couple.
Reservations required, please call (513) 721-ARTS.
Wednesday, February 4, 2009
Honor Moms, Dads and Grads with Custom Jones Soda
MyJones custom Jones Soda bottle:. MyJones honors moms, dads and grads by capturing cherished moments on 12-packs of soda. A unique personalized sentiment, MyJones allows the gift giver to express their love and pride specifically for that special person.
The process is quick and simple – log onto www.myJones.com, submit a photo, create a personal greeting and pick from a variety of delicious Jones Soda flavors including Berry Lemonade, Green Apple and Orange & Cream. Custom bottles will then arrive within three to four weeks.
Known for their personal connection with consumers, Jones Soda exemplifies creativity and individuality as a gift for all seasons and a party favor with decorative flair. All Jones products are made with pure cane sugar and are also available in sugar-free varieties. 12-packs can be purchased at www.myjones.com for $29.99 plus shipping.
About Jones Soda Co.
Headquartered in Seattle, Washington, Jones Soda Co. markets and distributes premium beverages under the Jones Soda, Jones Pure Cane Soda, Jones 24C, Jones Energy, Jones Organics, Jones Naturals and Whoopass brands and sells through its distribution network in markets across North America. A leader in the premium soda category, Jones is known for its variety of flavors and innovative labeling technique that incorporates always-changing photos sent in from its consumers. Jones Soda is sold through traditional beverage retailers and everywhere you’d never expect to find a soda. For more information visit www.jonessoda.com and www.myjones.com
The process is quick and simple – log onto www.myJones.com, submit a photo, create a personal greeting and pick from a variety of delicious Jones Soda flavors including Berry Lemonade, Green Apple and Orange & Cream. Custom bottles will then arrive within three to four weeks.
Known for their personal connection with consumers, Jones Soda exemplifies creativity and individuality as a gift for all seasons and a party favor with decorative flair. All Jones products are made with pure cane sugar and are also available in sugar-free varieties. 12-packs can be purchased at www.myjones.com for $29.99 plus shipping.
About Jones Soda Co.
Headquartered in Seattle, Washington, Jones Soda Co. markets and distributes premium beverages under the Jones Soda, Jones Pure Cane Soda, Jones 24C, Jones Energy, Jones Organics, Jones Naturals and Whoopass brands and sells through its distribution network in markets across North America. A leader in the premium soda category, Jones is known for its variety of flavors and innovative labeling technique that incorporates always-changing photos sent in from its consumers. Jones Soda is sold through traditional beverage retailers and everywhere you’d never expect to find a soda. For more information visit www.jonessoda.com and www.myjones.com
Pamela's Products Marks 21 Years of Gluten-Free Decadence
Pamela's Products, an award-winning leader in the gluten-free foods arena, turns 21 this year. With more than 30 nationally distributed products, Pamela's has developed a large following devoted to their line of gourmet FAST, EASY & DELICIOUS baking mixes and decadent packaged cookies. President and Founder Pamela Giusto-Sorrells always believed that natural foods can and should taste great. And for all who need--or increasingly, desire to follow a gluten-free (GF) diet, she has provided a wide range of decadent options. As good as and better than wheat-based products, Pamela's proves 'gluten-free' never means 'boring.'
"My grandparents were in the natural food business in 1940 and actually made awful tasting, gluten-free products," says Pamela. "By the 1970s, my father and uncle had still made no changes to the original recipes. I just didn't think it was fair that this was as good as it got if you needed to eat wheat-free. I couldn't stand the thought that little allergic kids had only my father's cookies to eat!"
Pamela was baffled that 'health food' seemed to be synonymous with "dry and tasteless," and that having a food allergy meant giving up decadent foods. So in 1988 she founded her company on the opposite premise, that wheat-free and gluten-free foods can taste great and that "everyone should have food delicious enough to celebrate." Pamela's Products has since had a far-reaching impact on the gluten-free food market and the Natural Foods Industry, including consistently holding the #1 position in the entire Natural Foods category for both their Baking & Pancake Mix and their Chocolate Brownie Mix, according to SPINScan Data (2007 report, awaiting 2008). According to this report, Pamela's was also the #1 selling Gluten-Free Cookie, and one of the leading companies overall in the Cookie Category.
Pamela's Products mixes are simple to use and versatile. Each package of her baking mixes comes with a variety of recipes. People can also easily experiment to create their own 'signature' breads and desserts. "I really want to see where people will go with my mixes. For example, using the Gluten-Free Bread Mix, people have made everything from pretzels and crusts to seasonal breads, mixing in herbs or seeds, satisfying all different palates. It makes for exciting experimentation," encourages Pamela. Pamela's Products posts new recipes on line and in their monthly newsletter. They also host an annual recipe competition.
Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
But according to Pamela's sales information, the majority of buyers are not buying because of the need to follow a gluten-free diet. Many are discovering that they simple feel better when they eat gluten-free, and that has created an entirely new consumer. Stephanie Robbins, Director of Marketing for the company notes that they get "tons of emails and mail" from these new consumers saying they simply feel "more satisfied by food," "less bloated or groggy", and have more energy. They credit the gluten-free diet--including Pamela's Products--for their overall better feeling of health.
Notably, what Pamela's Products have inspired is a very strong community of devoted eaters and creative bakers, who alternate between sharing their enthusiasm for the company's products, and enjoying not telling people that the goodies they are gobbling are gluten-free and healthy, because it's simply that difficult to tell the difference. One of Robbins' all time favorite Recipe Contest entries is from a non-GF woman with a GF friend. The non-GF woman created a signature flan cake recipe. The GF woman requested her GF friend make the flan cake for her for a party but using Pamela's Product's Classic Vanilla Cake Mix for the base, instead of her regular, high-end mix. The flan cake was such a hit that the non-GF woman made it for herself and now only uses the Pamela's mix. Her Flan Cake also won in the Pamela's Products 2007 Greatest Gluten-free Recipe Contest.
The company has many additional ways to connect and encourage their community, from the lively and enthusiastic Marion who travels around the country baking and doing tasting events, to offering free goods for Cupcake Baking Parties (which encourages donations to the National Foundation for Celiac Awareness). It is this strong word-of-mouth that has been, and will continue to be--through every current method of communication--a big part of Pamela's first 21 years of success. But word-of-mouth only comes as a result of staying true to one's mission, in this case, GREAT TASTING healthier eating.
ABOUT PAMELA'S PRODUCTS
Pamela's Products offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies and Baking Mixes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at www.pamelasproducts.com. Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.
"My grandparents were in the natural food business in 1940 and actually made awful tasting, gluten-free products," says Pamela. "By the 1970s, my father and uncle had still made no changes to the original recipes. I just didn't think it was fair that this was as good as it got if you needed to eat wheat-free. I couldn't stand the thought that little allergic kids had only my father's cookies to eat!"
Pamela was baffled that 'health food' seemed to be synonymous with "dry and tasteless," and that having a food allergy meant giving up decadent foods. So in 1988 she founded her company on the opposite premise, that wheat-free and gluten-free foods can taste great and that "everyone should have food delicious enough to celebrate." Pamela's Products has since had a far-reaching impact on the gluten-free food market and the Natural Foods Industry, including consistently holding the #1 position in the entire Natural Foods category for both their Baking & Pancake Mix and their Chocolate Brownie Mix, according to SPINScan Data (2007 report, awaiting 2008). According to this report, Pamela's was also the #1 selling Gluten-Free Cookie, and one of the leading companies overall in the Cookie Category.
Pamela's Products mixes are simple to use and versatile. Each package of her baking mixes comes with a variety of recipes. People can also easily experiment to create their own 'signature' breads and desserts. "I really want to see where people will go with my mixes. For example, using the Gluten-Free Bread Mix, people have made everything from pretzels and crusts to seasonal breads, mixing in herbs or seeds, satisfying all different palates. It makes for exciting experimentation," encourages Pamela. Pamela's Products posts new recipes on line and in their monthly newsletter. They also host an annual recipe competition.
Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
But according to Pamela's sales information, the majority of buyers are not buying because of the need to follow a gluten-free diet. Many are discovering that they simple feel better when they eat gluten-free, and that has created an entirely new consumer. Stephanie Robbins, Director of Marketing for the company notes that they get "tons of emails and mail" from these new consumers saying they simply feel "more satisfied by food," "less bloated or groggy", and have more energy. They credit the gluten-free diet--including Pamela's Products--for their overall better feeling of health.
Notably, what Pamela's Products have inspired is a very strong community of devoted eaters and creative bakers, who alternate between sharing their enthusiasm for the company's products, and enjoying not telling people that the goodies they are gobbling are gluten-free and healthy, because it's simply that difficult to tell the difference. One of Robbins' all time favorite Recipe Contest entries is from a non-GF woman with a GF friend. The non-GF woman created a signature flan cake recipe. The GF woman requested her GF friend make the flan cake for her for a party but using Pamela's Product's Classic Vanilla Cake Mix for the base, instead of her regular, high-end mix. The flan cake was such a hit that the non-GF woman made it for herself and now only uses the Pamela's mix. Her Flan Cake also won in the Pamela's Products 2007 Greatest Gluten-free Recipe Contest.
The company has many additional ways to connect and encourage their community, from the lively and enthusiastic Marion who travels around the country baking and doing tasting events, to offering free goods for Cupcake Baking Parties (which encourages donations to the National Foundation for Celiac Awareness). It is this strong word-of-mouth that has been, and will continue to be--through every current method of communication--a big part of Pamela's first 21 years of success. But word-of-mouth only comes as a result of staying true to one's mission, in this case, GREAT TASTING healthier eating.
ABOUT PAMELA'S PRODUCTS
Pamela's Products offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies and Baking Mixes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at www.pamelasproducts.com. Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.
New Book by M.D. Tackles the Hard Truth: Diet and Exercise Fail to Control Health and Weight
Author addresses hunger, cravings, and hormonal balance as keys to permanent and successful weight loss
In spite of good intentions, obesity continues to be a growing problem in the United States and abroad. This is because diet and exercise are not sufficient to control weight.
In Beyond Diet and Exercise, Dr. Daisy Merey, M.D., Ph.D., addresses the fact that hunger and cravings as well as each individual's hormonal balance must be considered in order to achieve permanent weight loss. As Dr. Merey stresses, "Only weight loss that is maintained can be considered successful, and one diet does not fit all."
To that end, Dr. Merey provides a complete guide for those wishing to understand and achieve successful weight loss. First, she evaluates and recommends various exercises and provides a thorough description of each of the basic food groups. She also describes which nutritional supplements are helpful and which are not.
Because she recognizes that to treat excess weight, the mind also has to be treated, she recommends special amino acids that increase the appropriate neurotransmitters in the brain, depending on the food craved and the time of the cravings.
Finally, she includes a chapter on behavior modification as well as one containing healthy, easy recipes. All told, this book is one-stop shopping for those wishing to understand the complexities of weight loss and to finally get the tiger by the tail.
Beyond Diet and Exercise -- A Comprehensive Guide for Health and Weight Loss is available at www.amazon.com and www.weightlossbymerey.com. To contact the author, send an email to daisymerey@aol.com.
# # #
Beyond Diet and Exercise -- A Comprehensive Guide for Health and Weight Loss by Daisy Merey, M.D., Ph.D.; Nonfiction; Soft cover; $24.95; ISBN: 978-0-9761055-1-9
Author: Dr. Merey is a Fellow of the American Academy of Family Practice and a Diplomat of the American Board of Bariatric Medicine. She is also the author of Don't Be a Slave to What You Crave and The Palm Beach Diet Doctor's Prescription.
In spite of good intentions, obesity continues to be a growing problem in the United States and abroad. This is because diet and exercise are not sufficient to control weight.
In Beyond Diet and Exercise, Dr. Daisy Merey, M.D., Ph.D., addresses the fact that hunger and cravings as well as each individual's hormonal balance must be considered in order to achieve permanent weight loss. As Dr. Merey stresses, "Only weight loss that is maintained can be considered successful, and one diet does not fit all."
To that end, Dr. Merey provides a complete guide for those wishing to understand and achieve successful weight loss. First, she evaluates and recommends various exercises and provides a thorough description of each of the basic food groups. She also describes which nutritional supplements are helpful and which are not.
Because she recognizes that to treat excess weight, the mind also has to be treated, she recommends special amino acids that increase the appropriate neurotransmitters in the brain, depending on the food craved and the time of the cravings.
Finally, she includes a chapter on behavior modification as well as one containing healthy, easy recipes. All told, this book is one-stop shopping for those wishing to understand the complexities of weight loss and to finally get the tiger by the tail.
Beyond Diet and Exercise -- A Comprehensive Guide for Health and Weight Loss is available at www.amazon.com and www.weightlossbymerey.com. To contact the author, send an email to daisymerey@aol.com.
# # #
Beyond Diet and Exercise -- A Comprehensive Guide for Health and Weight Loss by Daisy Merey, M.D., Ph.D.; Nonfiction; Soft cover; $24.95; ISBN: 978-0-9761055-1-9
Author: Dr. Merey is a Fellow of the American Academy of Family Practice and a Diplomat of the American Board of Bariatric Medicine. She is also the author of Don't Be a Slave to What You Crave and The Palm Beach Diet Doctor's Prescription.
Tuesday, February 3, 2009
Leinenkugel's Unveils New Classic Amber Lager
A tribute to a family brewing tradition since 1867, the Jacob Leinenkugel Brewing Company is introducing a new year-round beer, Leinenkugel’s Classic Amber, available starting this March. A 100 percent malted lager, Leinenkugel’s Classic Amber is a refreshing brew featuring Leinenkugel’s own unique blend of two-row and six-row malts and four varieties of hops.
Leinenkugel’s Classic Amber offers a brilliant light copper, golden color and impressive foam retention allowing beer lovers full enjoyment of the complex flavors and aroma. “Leinie’s Classic” features a blend of Pale, Caramel and Munich malts to offer an unmatched flavor complexity, while four different hops – Cluster, Cascade, Mt. Hood and Hallertau – balance the malts perfectly. Recognizing their German heritage, Leinenkugel’s brewed this new brew in Reinheitsgebot tradition where the only ingredients permitted are malts, water, hops and yeast.
“We’re delighted to introduce this classic style lager that offers beer enthusiasts a complex, yet balanced taste experience,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company, who notes that Classic Amber is Leinenkugel’s first year round beer launch since Sunset Wheat in 2006. “Craft beer drinkers and our loyal fans have told us they’re looking for more classic styles of beer that go well with anything.”
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, Wis., Leinenkugel’s Classic Amber offers an understated creaminess and moderate carbonation, making it the perfect beer complement for classic food favorites like fried chicken, steaks and sirloin burgers. Thanks to its complexity, Leinie’s Classic also pairs well with hearty fish steaks such as tuna, swordfish, and salmon. And, it pairs exceptionally well with a wide variety of cheeses including aged and smoked cheddars, offering complementary and contrasting yet balanced flavor relationships.
Leinenkugel’s Classic Amber contains 4.9 percent alcohol by volume (ABV) and is available where Leinenkugel’s is sold in 6 and 12 pack bottles and on draft. Classic Amber retails for approximately $6.99 to $7.99 a 6-pack. The bitterness is a 21 IBU and the color is a 10.5 SRM.
AVAILABILITY NOTE: Leinenkugel's Classic Amber will be available on draft in the Chippewa Falls, Wisconsin area beginning February 2. It will then roll out on draft to the state of Wisconsin only in mid-February before it is unveiled nationally on March 1.
Leinenkugel’s Classic Amber offers a brilliant light copper, golden color and impressive foam retention allowing beer lovers full enjoyment of the complex flavors and aroma. “Leinie’s Classic” features a blend of Pale, Caramel and Munich malts to offer an unmatched flavor complexity, while four different hops – Cluster, Cascade, Mt. Hood and Hallertau – balance the malts perfectly. Recognizing their German heritage, Leinenkugel’s brewed this new brew in Reinheitsgebot tradition where the only ingredients permitted are malts, water, hops and yeast.
“We’re delighted to introduce this classic style lager that offers beer enthusiasts a complex, yet balanced taste experience,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company, who notes that Classic Amber is Leinenkugel’s first year round beer launch since Sunset Wheat in 2006. “Craft beer drinkers and our loyal fans have told us they’re looking for more classic styles of beer that go well with anything.”
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, Wis., Leinenkugel’s Classic Amber offers an understated creaminess and moderate carbonation, making it the perfect beer complement for classic food favorites like fried chicken, steaks and sirloin burgers. Thanks to its complexity, Leinie’s Classic also pairs well with hearty fish steaks such as tuna, swordfish, and salmon. And, it pairs exceptionally well with a wide variety of cheeses including aged and smoked cheddars, offering complementary and contrasting yet balanced flavor relationships.
Leinenkugel’s Classic Amber contains 4.9 percent alcohol by volume (ABV) and is available where Leinenkugel’s is sold in 6 and 12 pack bottles and on draft. Classic Amber retails for approximately $6.99 to $7.99 a 6-pack. The bitterness is a 21 IBU and the color is a 10.5 SRM.
AVAILABILITY NOTE: Leinenkugel's Classic Amber will be available on draft in the Chippewa Falls, Wisconsin area beginning February 2. It will then roll out on draft to the state of Wisconsin only in mid-February before it is unveiled nationally on March 1.
New Organic Acai from Navitas Naturals
Navitas Naturals is expanding their vast offering of organic superfoods sourced from around the world with the addition of Acai Power. Acai is a superfruit native to the tropical floodplains of Central and South America that was used by ancient Amazon cultures as a traditional medicine. The delicious purple berries offer a high level of antioxidants and healthy monounsaturated and polyunsaturated fatty acids including omegas 3, 6 and 9. Acai also contains an optimal combination of essential amino acids, is a good source of vitamin C, and possesses many other micronutrients including polyphenols and flavonoids.
Navitas Naturals Acai Power is suggested for blending into milkshakes, smoothies, desserts, yogurt and granola, and it can also be enjoyed as a healthy ingredient in a wide variety of recipes (for example, see the Acai Catsup recipe below). Acai Power is made from whole organic acai berries from Brazil that are freeze-dried and milled at a low temperature to ensure maximum nutrient content. The SRP for is $21.99 for a 4-ounce resealable pouch, and $39.99 for an 8-ounce pouch. Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods, and on many websites including www.amazon.com.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals (www.navitasnaturals.com) provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” adds Adelman.
ACAI CATSUP - An Original Recipe by Chef Ani Phyo
Innovative chefs like Ani Phyo (www.aniphyo.com) are creating delicious modern recipes with ancient superfoods from Navitas Naturals. “Acai Catsup is a fresh take on an old classic,” says Ani Phyo, author of the internationally acclaimed best-selling book Ani’s Raw Food Kitchen: Easy, Delectable, Living Food Recipes. “This delicious catsup is packed with antioxidant-rich acai, powerful maca for strengthening the adrenal gland and immune system, and is sweetened with low calorie and low-glycemic yacon syrup.” Based in Los Angeles, Ani is perhaps best known as the host of the award-winning, most popular ‘un-cooking’ show on YouTube, Ani’s Raw Food Kitchen Show.
Acai Catsup (Makes: ½ cup)
1 cup tomato, chopped
1 Tablespoon Navitas Naturals ACAI powder
1 1/2 teaspoons Navitas Naturals YACON syrup
1/2 teaspoon Navitas Naturals MACA powder
1 teaspoon apple cider vinegar
In a small blender, place all the ingredients. Blend until smooth. This recipe is best made in a personal sized travel blender. If using a larger blender, double or triple this recipe.
Navitas Naturals Acai Power is suggested for blending into milkshakes, smoothies, desserts, yogurt and granola, and it can also be enjoyed as a healthy ingredient in a wide variety of recipes (for example, see the Acai Catsup recipe below). Acai Power is made from whole organic acai berries from Brazil that are freeze-dried and milled at a low temperature to ensure maximum nutrient content. The SRP for is $21.99 for a 4-ounce resealable pouch, and $39.99 for an 8-ounce pouch. Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods, and on many websites including www.amazon.com.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals (www.navitasnaturals.com) provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” adds Adelman.
ACAI CATSUP - An Original Recipe by Chef Ani Phyo
Innovative chefs like Ani Phyo (www.aniphyo.com) are creating delicious modern recipes with ancient superfoods from Navitas Naturals. “Acai Catsup is a fresh take on an old classic,” says Ani Phyo, author of the internationally acclaimed best-selling book Ani’s Raw Food Kitchen: Easy, Delectable, Living Food Recipes. “This delicious catsup is packed with antioxidant-rich acai, powerful maca for strengthening the adrenal gland and immune system, and is sweetened with low calorie and low-glycemic yacon syrup.” Based in Los Angeles, Ani is perhaps best known as the host of the award-winning, most popular ‘un-cooking’ show on YouTube, Ani’s Raw Food Kitchen Show.
Acai Catsup (Makes: ½ cup)
1 cup tomato, chopped
1 Tablespoon Navitas Naturals ACAI powder
1 1/2 teaspoons Navitas Naturals YACON syrup
1/2 teaspoon Navitas Naturals MACA powder
1 teaspoon apple cider vinegar
In a small blender, place all the ingredients. Blend until smooth. This recipe is best made in a personal sized travel blender. If using a larger blender, double or triple this recipe.
Monday, February 2, 2009
Sun Shower's New All Natural 100% Super Juice: Revitalize
Great taste. Vitamins. Nutrients. Amino Acids. Electrolytes. Herbs. Sun Shower’s™ new all natural 100 percent super juice Revitalize apple/kiwi/mango flavor has all this nutrition in one bottle and only 120 calories per serving. There’s no better way to “revitalize” your health.
“We created Sun Shower’s™ all natural Revitalize because we wanted to give consumers a 100% super juice that will truly revitalize their mind and body,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Drinking Revitalize is a great way to help boost your immune system, general healing process and energy levels, while reducing stress, fighting free radicals and generally making you feel better day in and day out.“
Revitalize Super Juice comes in a 64-ounce plastic bottle and each eight ounce serving contains only 120 calories. Revitalize is fortified with the Lifeguard™ nutritional package which features:
25 Essential vitamins, nutrients, amino acids, electrolytes and herbs.
Spirulina – Rich in beta-carotene, iron, magnesium, B-12 and B complex vitamins. Easy to digest vegetable proteins.
Chlorella – An immune booster and vital part of detoxification and health building programs.
Goji Berry – Promotes longevity and boosts immune function.
Echinacea – Stimulates and enhances immune system. Helps white blood cells attack germs.
Licorice – Strengthens immune enhancing ability for upper respiratory system. Aids in healthy digestive processes.
Aloe Vera – Speeds and improves general healing process.
Guarana – Enhances energy levels and endurance. Contains caffeine.
Ginseng – Enhances heart health, energy levels and helps reduce stress.
Green Tea Extract – Contains EGCG, a powerful antioxidant helping to protect cells from free radicals
Grape Seed Extract – Powerful antioxidant which may reduce chances of premature aging and promotes heart health
Key Amino Acids –Taurine (promotes heart health) and Proline (strengthens the heart).
Also contains essential B vitamins (B3, B5, B6, B12), powerful antioxidants (A, C, E) for increased protection, energy, strength and focus.
The complete Sun Shower™ product line is fortified with Lifeguard™ Protection and consists of premium 100 percent pure pressed, all natural Nectarine juices; all natural 100 percent juice Superfood Smoothies; all natural Fruit ‘N Yogurt Smoothies; all natural 100 percent Super Juice, Super Juice Light ‘N Healthy with only 10 calories, and fortified Super Blends coffees, lattes, cappuccinos and frappes, offering consumers customized nutrition along with great taste. Sun Shower™ products can be found in the produce and chilled dairy/juice section of major retailers.
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.
“We created Sun Shower’s™ all natural Revitalize because we wanted to give consumers a 100% super juice that will truly revitalize their mind and body,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Drinking Revitalize is a great way to help boost your immune system, general healing process and energy levels, while reducing stress, fighting free radicals and generally making you feel better day in and day out.“
Revitalize Super Juice comes in a 64-ounce plastic bottle and each eight ounce serving contains only 120 calories. Revitalize is fortified with the Lifeguard™ nutritional package which features:
25 Essential vitamins, nutrients, amino acids, electrolytes and herbs.
Spirulina – Rich in beta-carotene, iron, magnesium, B-12 and B complex vitamins. Easy to digest vegetable proteins.
Chlorella – An immune booster and vital part of detoxification and health building programs.
Goji Berry – Promotes longevity and boosts immune function.
Echinacea – Stimulates and enhances immune system. Helps white blood cells attack germs.
Licorice – Strengthens immune enhancing ability for upper respiratory system. Aids in healthy digestive processes.
Aloe Vera – Speeds and improves general healing process.
Guarana – Enhances energy levels and endurance. Contains caffeine.
Ginseng – Enhances heart health, energy levels and helps reduce stress.
Green Tea Extract – Contains EGCG, a powerful antioxidant helping to protect cells from free radicals
Grape Seed Extract – Powerful antioxidant which may reduce chances of premature aging and promotes heart health
Key Amino Acids –Taurine (promotes heart health) and Proline (strengthens the heart).
Also contains essential B vitamins (B3, B5, B6, B12), powerful antioxidants (A, C, E) for increased protection, energy, strength and focus.
The complete Sun Shower™ product line is fortified with Lifeguard™ Protection and consists of premium 100 percent pure pressed, all natural Nectarine juices; all natural 100 percent juice Superfood Smoothies; all natural Fruit ‘N Yogurt Smoothies; all natural 100 percent Super Juice, Super Juice Light ‘N Healthy with only 10 calories, and fortified Super Blends coffees, lattes, cappuccinos and frappes, offering consumers customized nutrition along with great taste. Sun Shower™ products can be found in the produce and chilled dairy/juice section of major retailers.
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.
300 Big & Bold Barbecue & Grilling Recipes
Right now it’s hard to imagine warm weather and outdoor cooking. But sure as day follows night, spring will be here soon and with it the siren call of the backyard barbecue. This spring, Karen Adler and Judith Fertig, best-selling authors known nationally as The BBQ QueensTM, will launch their new cookbook, 300 BIG & BOLD BARBECUE & GRILLING RECIPES (Robert Rose Publishing; May 2009; softcover/$24.95; ISBN: 978-0-7788-0212-9).
This incredible collection of recipes for the barbecue and grill shares the best-kept barbecue secrets from around the world with bold flavors from an international pantry. Karen and Judith call it “global goes local – any barbecue or grilling technique in the world can be performed in your own backyard on your grill.” All recipes are easy to prepare and come with tips and advice for creating the perfect barbecue or grill experience. Topics include everything from grilling “alla Piastra” or “alla Brace,” to grilling foods wrapped in a banana leaf or paperbark to slow smoking.
Some of the culinary creations in the book include: Sicilian Grill-Roasted Chicken, Tequila and Chile Lamb Shanks on the Smoker, Mesquite-Grilled Bison Steak with Italian Parsley Pesto, Cuban-Style Suckling Pig, Vietnamese Grilled Beef Skewers in Pho, Venezuelan Pulled Beef and Black Beans, Lavender-Smoked Rack of Lamb and Kansas City Hickory-Smoked Brisket Flats.
And barbecue does not have to mean only meat. As we strive to eat healthier, we can enjoy more lean dishes that include fish, vegetables and fruit. Karen and Judith have included chapters devoted to fish and shellfish, as well fruits, salads and sandwiches with recipes such as Tapas-Grilled Bread with Serrano Ham and Manchego Cheese, Flamed-Seared Potato and Fennel Salad, Island Grilled Papaya with Fresh Lime, Leaf-Wrapped Barramundi on the Barbie, Planked and Pepper-Crusted Maple-Glazed Salmon, Wasabi-Grilled Scallops with Japanese Beans, Orange-Basted Shrimp on the Barbie, Hot or Cold Grilled Swordfish with Caper, Anchovy and Sun-Dried Tomato Relish, and Grill-Smoked Trout with Cilantro Gremolata.
This incredible collection of recipes for the barbecue and grill shares the best-kept barbecue secrets from around the world with bold flavors from an international pantry. Karen and Judith call it “global goes local – any barbecue or grilling technique in the world can be performed in your own backyard on your grill.” All recipes are easy to prepare and come with tips and advice for creating the perfect barbecue or grill experience. Topics include everything from grilling “alla Piastra” or “alla Brace,” to grilling foods wrapped in a banana leaf or paperbark to slow smoking.
Some of the culinary creations in the book include: Sicilian Grill-Roasted Chicken, Tequila and Chile Lamb Shanks on the Smoker, Mesquite-Grilled Bison Steak with Italian Parsley Pesto, Cuban-Style Suckling Pig, Vietnamese Grilled Beef Skewers in Pho, Venezuelan Pulled Beef and Black Beans, Lavender-Smoked Rack of Lamb and Kansas City Hickory-Smoked Brisket Flats.
And barbecue does not have to mean only meat. As we strive to eat healthier, we can enjoy more lean dishes that include fish, vegetables and fruit. Karen and Judith have included chapters devoted to fish and shellfish, as well fruits, salads and sandwiches with recipes such as Tapas-Grilled Bread with Serrano Ham and Manchego Cheese, Flamed-Seared Potato and Fennel Salad, Island Grilled Papaya with Fresh Lime, Leaf-Wrapped Barramundi on the Barbie, Planked and Pepper-Crusted Maple-Glazed Salmon, Wasabi-Grilled Scallops with Japanese Beans, Orange-Basted Shrimp on the Barbie, Hot or Cold Grilled Swordfish with Caper, Anchovy and Sun-Dried Tomato Relish, and Grill-Smoked Trout with Cilantro Gremolata.
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