It's a set of products that combines the best of all
worlds when it comes to grilling accessories. The new Grilly Goat grill set
from Sackso Enterprises LLC includes the long-reaching Basting Tongs, a
soft silicone basting brush head that inserts into the tip of the tongs, and
the uniquely-designed Sauce Pot, all in one useful patent pending tool set.
The Grilly Goat set reduces the hazards, number of tools needed, and mess
associated with cooking and basting meats and vegetables on grills.
The Basting Tongs feature soft, no-slip grip pads for comfort, and are
designed with scalloped tip-ends to firmly grab grilled items without
damage. Its 16-inch length keeps hands away from grease flare-ups. As for
the Grilly Goat Sauce Pot, any cup, bowl or pot can hold sauce, but the
two-cup capacity Grilly Goat Sauce Pot also conveniently doubles as a cradle
for the Basting Tongs. Its slot and tab design keeps the tongs in place over
the pot to help keep areas around the grill clean. Additionally, the large
ergonomic handle of the pot minimizes fatigue while maximizing vessel
stability to virtually eliminate spills.
"One Saturday I found myself without a basting brush when preparing to grill
for a party," says Sackso Enterprises Founder Ed Spellman, "so I improvised
by pouring the BBQ sauce onto the chicken and spreading it with the tong
ends. Immediately, I noticed that the long reach of the tongs kept my hands
safely away from flare-ups that are common when grilling. At that point I
knew I was on to something, and as soon as the last guest left I went into
my shop and put together the first Basting Tongs prototype."
The tongs and saucepot are made from stainless steel, while removable
basting brush inserts are made of silicon and all are dishwasher safe for
easy cleanup. The Grilly Goat Set, which includes two replacement brush
inserts, sells for $29.95 and is available at www.GrillyGoat.com
For more information go to: www.GrillyGoat.com
Thursday, May 14, 2009
Ferran Adrià, the "World's Best Chef" Introduces Estrella Damm INEDIT
Estrella Damm today announced the launch of Estrella Damm INEDIT, a beer specifically created to accompany food. INEDIT was crafted by world-renowned chef Ferran Adrià, Juli Soler, elBulli sommeliers and Estrella Damm, the leading brewer of Barcelona.
“INEDIT was developed from the belief that there was a need for a beer that could complement a dining experience," said Ferran Adrià, elBulli Executive Chef. “INEDIT is the fruit of more than a year and a half and 400 trial iterations between the master brewers of Estrella Damm and the team of sommeliers at elBulli.”
INEDIT was created through collaborations between Ferran Adrià, Juli Soler, elBulli award-winning sommeliers David Seijas and Ferran Centelles and Estrella Damm brewmasters. INEDIT follows Estrella Damm’s century-old tradition of brewing excellence with an eye for experimentation and adaptability.
Developed for gastronomy, INEDIT is an alternative to wine for pairing with all dishes – from informal to more exquisite, sophisticated types of food. INEDIT is a unique coupage of barley malt and wheat with spices which provide an intense and complex aroma. It aims to complement food once thought to be a challenge in terms of culinary pairings, including salads, vinegar-based sauces, bitter notes such as asparagus and artichokes, fatty and oily fish, and citrus.
With its delicate carbonation, INEDIT adapts to acidic, sweet and sour flavors. Its appearance is slightly cloudy, and INEDIT has a yeasty sensation with sweet spices, causing a creamy and fresh texture, delicate carbonic long aftertaste, and pleasant memory. The rich and highly adaptable bouquet offers a unique personality with a smooth, yet complex taste.
Unlike most beers, INEDIT is bottled in a 750 ml black wine bottle and is intended for sharing. INEDIT is to be served in a white wine glass, filled halfway and chilled in a cooler.
A tasting of INEDIT was hosted by Chef Dan Barber, recently awarded TIME magazine’s 100 Most Influential People in the World and Outstanding Chef by the James Beard Foundation, at Blue Hill at Stone Barns on May 13, 2009.
About Estrella Damm
Established in 1876, Estrella Damm is an award-winning, premium pale lager known internationally as the “Beer of Barcelona”. During its 133-year tenure, Estrella Damm has remained the number one beer in Barcelona. An independent brewer with its own personality, Estrella Damm is known for its creativity. Estrella Damm produces five million hectoliters of beer per year. United States Beverage, LLC imports Estrella Damm to the United States.
About elBulli
Considered the world’s premier chef, co-owner of elBulli, Ferran Adrià is the Executive Chef of three starred Michelin restaurant. Known for its originality, elBulli is considered the most imaginative generator of haute cuisine internationally and responsible for influencing avant-garde cuisine worldwide. Partner of Ferran Adrià, Juli Soler is the co-owner of elBulli. Also influential in the creation of INEDIT are acclaimed sommeliers of elBulli, Ferran Centelles awarded best sommelier of Spain by Ruinart in 2006, and David Seijas awarded the “Golden Nose” in 2006. For the fourth consecutive year, elBulli has been named “The World's Best Restaurant” by Restaurant magazine.
“INEDIT was developed from the belief that there was a need for a beer that could complement a dining experience," said Ferran Adrià, elBulli Executive Chef. “INEDIT is the fruit of more than a year and a half and 400 trial iterations between the master brewers of Estrella Damm and the team of sommeliers at elBulli.”
INEDIT was created through collaborations between Ferran Adrià, Juli Soler, elBulli award-winning sommeliers David Seijas and Ferran Centelles and Estrella Damm brewmasters. INEDIT follows Estrella Damm’s century-old tradition of brewing excellence with an eye for experimentation and adaptability.
Developed for gastronomy, INEDIT is an alternative to wine for pairing with all dishes – from informal to more exquisite, sophisticated types of food. INEDIT is a unique coupage of barley malt and wheat with spices which provide an intense and complex aroma. It aims to complement food once thought to be a challenge in terms of culinary pairings, including salads, vinegar-based sauces, bitter notes such as asparagus and artichokes, fatty and oily fish, and citrus.
With its delicate carbonation, INEDIT adapts to acidic, sweet and sour flavors. Its appearance is slightly cloudy, and INEDIT has a yeasty sensation with sweet spices, causing a creamy and fresh texture, delicate carbonic long aftertaste, and pleasant memory. The rich and highly adaptable bouquet offers a unique personality with a smooth, yet complex taste.
Unlike most beers, INEDIT is bottled in a 750 ml black wine bottle and is intended for sharing. INEDIT is to be served in a white wine glass, filled halfway and chilled in a cooler.
A tasting of INEDIT was hosted by Chef Dan Barber, recently awarded TIME magazine’s 100 Most Influential People in the World and Outstanding Chef by the James Beard Foundation, at Blue Hill at Stone Barns on May 13, 2009.
About Estrella Damm
Established in 1876, Estrella Damm is an award-winning, premium pale lager known internationally as the “Beer of Barcelona”. During its 133-year tenure, Estrella Damm has remained the number one beer in Barcelona. An independent brewer with its own personality, Estrella Damm is known for its creativity. Estrella Damm produces five million hectoliters of beer per year. United States Beverage, LLC imports Estrella Damm to the United States.
About elBulli
Considered the world’s premier chef, co-owner of elBulli, Ferran Adrià is the Executive Chef of three starred Michelin restaurant. Known for its originality, elBulli is considered the most imaginative generator of haute cuisine internationally and responsible for influencing avant-garde cuisine worldwide. Partner of Ferran Adrià, Juli Soler is the co-owner of elBulli. Also influential in the creation of INEDIT are acclaimed sommeliers of elBulli, Ferran Centelles awarded best sommelier of Spain by Ruinart in 2006, and David Seijas awarded the “Golden Nose” in 2006. For the fourth consecutive year, elBulli has been named “The World's Best Restaurant” by Restaurant magazine.
Wednesday, May 13, 2009
Summit Spring Unviels New Packaging and Limited Edition Retro Bottle
Summit Spring (www.summitspring.com/), bottled water from one of the oldest and most revered natural following spring in North America, has unveiled a new, modernized packaging to hit shelves this month. The company’s extensive history has long been an integral part of its marketing and bottling components, and the new packaging allows for a contemporary edge while also maintaining the rich history and historic value behind Summit Spring.
When redesigning the label, the history of the brand was taken into full consideration and is consisted and complimentary with the lineage of the spring. Designer Taja Dockendorf, of T.Doc Creative, borrowed elements of work from the 1800s and 1930s. The new look maintains the spring’s historic ties, promotes Summit Spring as a refreshingly pure water source, and visually distinguishes the product from imitators.
“The redesign of the packaging is more attractive and contemporary, which will appeal to both our current Summit Spring drinkers and attract new consumers,” said Bryan Pullen, President of Summit Spring. “Summit Spring has a reputation of providing consumers with the purest water that only Mother Nature herself can provide, and the new bottle design reflects the exceptional quality and heritage of the brand.”
Behind the company’s rich history, the packaging over the course of centuries tells the unique story behind Summit Spring. Dating back to the 1700s, early town records describe the spring as ”to drink of God's only beverage for man or beast at Summit Spring, that fountain of life, the drinking from which will renew the youth of the old, if any such a place was ever created…”
Paying homage to its storied heritage, Summit Spring is also releasing a limited edition retro glass packaging that features a label dating back to the company’s roots. The gold label features the iconic eagle, which was created as the icon for Summit Spring when Christian Science Monitor illustrator L. Franklin Zelm purchased the Summit Spring hotel and incorporated the eagle into the branding. Van Zelm created the illustration of the crown eagle still seen on Summit Spring labels today, in honor of Summit Hill’s historic reputation as a breeding ground for eagles.
“The limited edition retro glass bottle embraces the rich heritage of Summit Spring, celebrating the evolution over time,” Pullen noted. “The retro bottle takes us back in time and reminds consumers of the roots of Summit Spring, which has been revered as one of the purest natural water resources in the world for centuries.”
For more information, visit the Summit Spring web site at www.summitspring.com
About Summit Spring
Summit Spring has been celebrated for its uncommon purity since the beginning of its recorded history. One of the oldest and most revered natural free-flowing springs in North America, Summit Spring is surrounded by pristine Maine forest and has been protected for centuries. The unspoiled spring bubbles up naturally, producing some of the purest natural-source water on the planet – and unlike most bottled water, Summit Spring bubbles from the Earth with a natural purity only Mother Nature’s filtration process can provide. Historical documents dating back to 1792 cite the spring’s remarkable purity, and since its first commercial sale in the 1800s, it has continued to provide consumers with the purest water. Great care has been taken to protect and preserve the integrity of Summit Spring over the years, and to this day, the water is still collected in the original town spring house without the use of pumps or other artificial means, delivering water of the purest quality to consumers.
Summit Spring Water is one of a select few bottled waters to carry the State of Maine’s “Premium Grade” designation, meeting the very stringent quality and testing guidelines developed by the Maine Department of Health and Human Services. Summit is also the first and only bottled-water company allowed membership in MOFGA (Maine Organic Farmers and Gardeners Association), another distinguished and respected organization that enforces very strict rules and requirements for membership.
When redesigning the label, the history of the brand was taken into full consideration and is consisted and complimentary with the lineage of the spring. Designer Taja Dockendorf, of T.Doc Creative, borrowed elements of work from the 1800s and 1930s. The new look maintains the spring’s historic ties, promotes Summit Spring as a refreshingly pure water source, and visually distinguishes the product from imitators.
“The redesign of the packaging is more attractive and contemporary, which will appeal to both our current Summit Spring drinkers and attract new consumers,” said Bryan Pullen, President of Summit Spring. “Summit Spring has a reputation of providing consumers with the purest water that only Mother Nature herself can provide, and the new bottle design reflects the exceptional quality and heritage of the brand.”
Behind the company’s rich history, the packaging over the course of centuries tells the unique story behind Summit Spring. Dating back to the 1700s, early town records describe the spring as ”to drink of God's only beverage for man or beast at Summit Spring, that fountain of life, the drinking from which will renew the youth of the old, if any such a place was ever created…”
Paying homage to its storied heritage, Summit Spring is also releasing a limited edition retro glass packaging that features a label dating back to the company’s roots. The gold label features the iconic eagle, which was created as the icon for Summit Spring when Christian Science Monitor illustrator L. Franklin Zelm purchased the Summit Spring hotel and incorporated the eagle into the branding. Van Zelm created the illustration of the crown eagle still seen on Summit Spring labels today, in honor of Summit Hill’s historic reputation as a breeding ground for eagles.
“The limited edition retro glass bottle embraces the rich heritage of Summit Spring, celebrating the evolution over time,” Pullen noted. “The retro bottle takes us back in time and reminds consumers of the roots of Summit Spring, which has been revered as one of the purest natural water resources in the world for centuries.”
For more information, visit the Summit Spring web site at www.summitspring.com
About Summit Spring
Summit Spring has been celebrated for its uncommon purity since the beginning of its recorded history. One of the oldest and most revered natural free-flowing springs in North America, Summit Spring is surrounded by pristine Maine forest and has been protected for centuries. The unspoiled spring bubbles up naturally, producing some of the purest natural-source water on the planet – and unlike most bottled water, Summit Spring bubbles from the Earth with a natural purity only Mother Nature’s filtration process can provide. Historical documents dating back to 1792 cite the spring’s remarkable purity, and since its first commercial sale in the 1800s, it has continued to provide consumers with the purest water. Great care has been taken to protect and preserve the integrity of Summit Spring over the years, and to this day, the water is still collected in the original town spring house without the use of pumps or other artificial means, delivering water of the purest quality to consumers.
Summit Spring Water is one of a select few bottled waters to carry the State of Maine’s “Premium Grade” designation, meeting the very stringent quality and testing guidelines developed by the Maine Department of Health and Human Services. Summit is also the first and only bottled-water company allowed membership in MOFGA (Maine Organic Farmers and Gardeners Association), another distinguished and respected organization that enforces very strict rules and requirements for membership.
Tuesday, May 12, 2009
Sizzling New Zealand Barbecue
Grilling season is here once again and one of the hottest grilling books from last year is back! As you fire up the barbecue this year, why not take a cue from down under? The culture of New Zealand has evolved the art of the barbecue to a higher level: it’s not just hamburgers, steaks and chicken skewers anymore. Now it’s breakfast, brunch, lunch, dinner and dessert that are brought to life by the warmth and aroma that only the grill can bring. This summer, award-winning New Zealand cookbook author, Julie Biuso, shows us just how to do it.
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications, April 2008, $19.95/softcover) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.
Chapters include: Beginnings (starters), Main events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com
Asparagus & Mint Prosciutto Wraps
These asparagus wraps are imbued with a hint of caramelly smokiness. The salt “hit” from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.
Ingredients
12 plump asparagus spears
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham
48 mint leaves
Lemon wedges to accompany or a spicy dipping sauce of your choice
Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water; soak if gritty.
In a large shallow dish, mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.
Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.
Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.
Chicken Skewers on Watermelon and Feta Salad
Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.
Serves 6, approximately 24 skewers
Chicken Skewers
2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
4 tablespoons olive oil, divided use
Juice of 1 lemon
1 tablespoon honey
2 tablespoons finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes
Salad
2 clean heads romaine lettuce, torn into bite-size pieces
1/2 small watermelon, rind removed, cut into small chunks
8 ounces feta cheese, crumbled
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
1/4 cup toasted pumpkin seeds, salted preferred
Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.
In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces; toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.
Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.
Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper; stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.
Glazed Pineapple
The sight of grilled pineapple with a caramelized glaze makes me think of summer, no matter what time of year it is. But sugary fruits make a right mess of the barbecue hot plate (griddle). Fortunately, the mess is easily removed with water. Squirt plenty of water on the plate while it is still hot, scrape it clean, wipe with an old towel and it’ll be just like new.
Serves 4-8
1 firm but ripe pineapple, peeled, cut into thick rounds, then into quarters
1/2 – 1 cup brown sugar
Vanilla ice cream for serving
Bamboo skewers, soaked in cold water for 30 minutes
Thread pineapple pieces onto bamboo skewers. (Threading pineapple onto bamboo skewers is easier if you pierce the pieces with a metal skewer first.)
Put brown sugar on a large plate and turn skewers in it to coat. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly browned (the hot plate should be clean but not oiled – the juice will soon run out of the pineapple as it heats). Transfer to a plate and serve with ice cream.
Alternatively, cut the pineapple into eighths, coat in sugar, then cook on a barbecue hot plate.
Recipes from SIZZLE: Sensational Barbecue Food by Julie Biuso
(Julie Biuso Publications, April 2008, $19.95/softcover)
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications, April 2008, $19.95/softcover) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.
Chapters include: Beginnings (starters), Main events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com
Asparagus & Mint Prosciutto Wraps
These asparagus wraps are imbued with a hint of caramelly smokiness. The salt “hit” from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.
Ingredients
12 plump asparagus spears
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham
48 mint leaves
Lemon wedges to accompany or a spicy dipping sauce of your choice
Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water; soak if gritty.
In a large shallow dish, mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.
Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.
Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.
Chicken Skewers on Watermelon and Feta Salad
Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.
Serves 6, approximately 24 skewers
Chicken Skewers
2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
4 tablespoons olive oil, divided use
Juice of 1 lemon
1 tablespoon honey
2 tablespoons finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes
Salad
2 clean heads romaine lettuce, torn into bite-size pieces
1/2 small watermelon, rind removed, cut into small chunks
8 ounces feta cheese, crumbled
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
1/4 cup toasted pumpkin seeds, salted preferred
Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.
In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces; toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.
Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.
Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper; stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.
Glazed Pineapple
The sight of grilled pineapple with a caramelized glaze makes me think of summer, no matter what time of year it is. But sugary fruits make a right mess of the barbecue hot plate (griddle). Fortunately, the mess is easily removed with water. Squirt plenty of water on the plate while it is still hot, scrape it clean, wipe with an old towel and it’ll be just like new.
Serves 4-8
1 firm but ripe pineapple, peeled, cut into thick rounds, then into quarters
1/2 – 1 cup brown sugar
Vanilla ice cream for serving
Bamboo skewers, soaked in cold water for 30 minutes
Thread pineapple pieces onto bamboo skewers. (Threading pineapple onto bamboo skewers is easier if you pierce the pieces with a metal skewer first.)
Put brown sugar on a large plate and turn skewers in it to coat. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly browned (the hot plate should be clean but not oiled – the juice will soon run out of the pineapple as it heats). Transfer to a plate and serve with ice cream.
Alternatively, cut the pineapple into eighths, coat in sugar, then cook on a barbecue hot plate.
Recipes from SIZZLE: Sensational Barbecue Food by Julie Biuso
(Julie Biuso Publications, April 2008, $19.95/softcover)
Make Most of Summer/Fall Harvest With the Frisper Vacuum Sealer
· Preserve fresh vegetables, fruits and herbs
· Restore the seal on your canning creations
· Preserve the freshness of homemade oils and uncorked wines
Quick and Easy Tips:
· Freeze in Freshness: Often times the home vegetable gardener is faced with the challenge of having a bountiful harvest, but all at once! Don’t let the fruits of your labor go to waste. Frisp and freeze vegetables such as broccoli, corn, cauliflower, peas, peppers and carrots to keep them to prepare and enjoy over the winter months.
· Keep your Canning Current: Homecrafting trends such as knitting, sewing, and preparing home cooked comfort meals have grown – especially in these tough financial times. Canning is making a comeback, and the Frisper mason jar attachment lets you re-seal and enjoy your canned heirloom recipes over and over again.
· Did You Know Olive Oils Go Bad? Most don’t realize over time olive oil will go rancid if not stored properly. Frisp in the freshness of olive oils with the Olive Oil Keeper, ensuring flavors and aromatic notes remain pure.
· Ensure a Fresh Pour: Don’t let an opened bottle of wine or oil spoil prematurely; Frisp in the freshness in less than a minute with the Frisper® Wine Guard preventing corckage decay and oxidation of your vintage investment.
· Reap the Rewards of Heirloom Gardening: Invite your neighbors over for a meal right from the garden! Cut up tomatoes, onions, cucumbers, and peppers for a fresh delicious salad. Keep leftover veggies fresh by Frisping and storing in the refrigerator. Send satisfied neighbors home with Frisped vegetables from the garden.
· Protect your Prized Heirloom Seeds: Plan ahead for a bountiful 2010 harvest and Frisp your heirloom seeds to maintain freshness.
· Restore the seal on your canning creations
· Preserve the freshness of homemade oils and uncorked wines
Quick and Easy Tips:
· Freeze in Freshness: Often times the home vegetable gardener is faced with the challenge of having a bountiful harvest, but all at once! Don’t let the fruits of your labor go to waste. Frisp and freeze vegetables such as broccoli, corn, cauliflower, peas, peppers and carrots to keep them to prepare and enjoy over the winter months.
· Keep your Canning Current: Homecrafting trends such as knitting, sewing, and preparing home cooked comfort meals have grown – especially in these tough financial times. Canning is making a comeback, and the Frisper mason jar attachment lets you re-seal and enjoy your canned heirloom recipes over and over again.
· Did You Know Olive Oils Go Bad? Most don’t realize over time olive oil will go rancid if not stored properly. Frisp in the freshness of olive oils with the Olive Oil Keeper, ensuring flavors and aromatic notes remain pure.
· Ensure a Fresh Pour: Don’t let an opened bottle of wine or oil spoil prematurely; Frisp in the freshness in less than a minute with the Frisper® Wine Guard preventing corckage decay and oxidation of your vintage investment.
· Reap the Rewards of Heirloom Gardening: Invite your neighbors over for a meal right from the garden! Cut up tomatoes, onions, cucumbers, and peppers for a fresh delicious salad. Keep leftover veggies fresh by Frisping and storing in the refrigerator. Send satisfied neighbors home with Frisped vegetables from the garden.
· Protect your Prized Heirloom Seeds: Plan ahead for a bountiful 2010 harvest and Frisp your heirloom seeds to maintain freshness.
Debbie Macomber debuts first cookbook this September
With 100 million copies of her novels in print around the world, New York Times bestselling author Debbie Macomber is known as one of the leading voices in women’s fiction and it’s not a stretch for her to lay claim to the title of one of America’s favorite storytellers. Her novels are bestsellers that regularly debut at the top of the New York Times list and every new book attracts legions of fans to her book signings where they’ve been known to stand line for hours for the chance to meet her and get her autograph.
Perhaps that’s because, at first blush, Debbie seems to be just like them: another American mom with an easy laugh, telling stories and planning meals for her family. And in great degree, despite her success, she still is. Among her favorite pastimes, when she’s not busy writing or knitting, is trading recipes.
Now she brings her love of cooking – and eating – together with her passion for writing as she prepares a new surprise for her many fans: her first cookbook. Debbie was inspired by her popular Cedar Cove series, where family meals and celebrations are common occasions, and recurring character Charlotte Rhodes is known for her prowess in the kitchen and her incredible collection of recipes.
Charlotte, one of the series’ most beloved characters, invites all fans of Cedar Cove and anyone who enjoys classic home cooking, to join in touring the town’s kitchens. Along with more than 130 recipes, from Peach and Raspberry Crumble to Christmas Beef Wellington, readers will also be treated to updates on the people and happenings of Cedar Cove. Debbie created the Cedar Cove Cookbook as a collection of all of her characters’ favorite dishes but she likes to think of this book as providing real food for real people.
“You may have noticed that meals play a significant role in all my stories," says Debbie. “I believe that food is central to the important relationships in our lives, and a good dinner sustains us in more than the obvious ways. Preparing and serving a meal is probably the ultimate expression of hospitality and friendship, comfort and love.”
Perhaps that’s because, at first blush, Debbie seems to be just like them: another American mom with an easy laugh, telling stories and planning meals for her family. And in great degree, despite her success, she still is. Among her favorite pastimes, when she’s not busy writing or knitting, is trading recipes.
Now she brings her love of cooking – and eating – together with her passion for writing as she prepares a new surprise for her many fans: her first cookbook. Debbie was inspired by her popular Cedar Cove series, where family meals and celebrations are common occasions, and recurring character Charlotte Rhodes is known for her prowess in the kitchen and her incredible collection of recipes.
Charlotte, one of the series’ most beloved characters, invites all fans of Cedar Cove and anyone who enjoys classic home cooking, to join in touring the town’s kitchens. Along with more than 130 recipes, from Peach and Raspberry Crumble to Christmas Beef Wellington, readers will also be treated to updates on the people and happenings of Cedar Cove. Debbie created the Cedar Cove Cookbook as a collection of all of her characters’ favorite dishes but she likes to think of this book as providing real food for real people.
“You may have noticed that meals play a significant role in all my stories," says Debbie. “I believe that food is central to the important relationships in our lives, and a good dinner sustains us in more than the obvious ways. Preparing and serving a meal is probably the ultimate expression of hospitality and friendship, comfort and love.”
Wine and Dine at the 19th Annual A Taste of Duveneck
Begin the summer season with an evening of delectable food, an extensive assortment of wine and beer, a live auction, raffle, music and more at the 19th annual A Taste of Duveneck. Named “One of six of the best events good for Cincinnati,” by Cincinnati Magazine in 2007, the Cincinnati Art Museum’s highly-anticipated annual food and wine event will be held on Thursday, June 4 from 6 to 9 p.m. Proceeds from A Taste of Duveneck 2009 will fund the renovation of the Art Museum’s treasured Schmidlapp Gallery, which displays the art and artifacts of Roman, Greek, Etruscan and Egyptian cultures. A Taste of Duveneck is presented by the Duveneck Association, a group of over 30 Art Museum volunteers.
“I was fortunate enough to participate in the founding of A Taste of Duveneck 19 years ago and am thrilled that it is still going and thriving,” said Kinny McQuade, event chair. “This year again should be a fun time for all.”
Guests to A Taste of Duveneck 2009 will have an opportunity to taste local specialties and internationally-inspired cuisines from restaurants and bakeries as well as enjoy a variety of wines produced locally and around the world. The ever-popular Biergarten in the Alice Bimel Courtyard returns again, featuring a selection of quality beers and music from Cincinnati’s own, Soul Pocket.
New in 2009 is an enhanced live auction with Benefit Auction Specialist, Susan Johnson. Live auction items include a two-night stay at the Sanctuary Resort and Spa at Camelback Mountain in Scottsdale, Arizona; a gourmet dinner for 20 at the Moonlight Pavilion at the Stratford at Kenwood; a dinner for 16 hosted by Art Museum Director Aaron Betsky with Artistic Director of the Cincinnati Opera Evans Mirageas; a set of lithographs by Archibald Gunn; and original paintings by local artists Patrick Romelli, Paul Vollman, Paul Chidlaw, David Mueller, Roger William Heuck and Paul Ashbrook. Guests will be able to participate with bidding available through plasma television screens located throughout the event.
A Taste of Duveneck 2009 also features raffles for three prizes: a private garden party for fifty in the Art Museum’s Alice Bimel Courtyard; a two-night stay for four in Chicago with tickets to The Oprah Show and a docent-guided tour of the Art Institute of Chicago; and a five-night stay at a luxurious three-bedroom condo in Pawley’s Island, South Carolina. Only 500 tickets are available for each item and can be purchased in advance for $50 each, or three for $100, by calling (513) 639-2964.
“We invite all Cincinnatians to come and support the Art Museum through A Taste of Duveneck,” said Kinny McQuade. “This year’s event offers something for everyone, from delectable hors d’oeuvres and desserts to internationally-produced wines and beers to an enhanced live auction and raffle.”
For more information and a full list of participating restaurants, wineries, brewers, live auction items and raffle items, visit www.tasteofduveneck.com.
GENERAL PROGRAM FACTS
What: The 19th annual A Taste of Duveneck, Cincinnati’s premier food and wine event, benefiting the Cincinnati Art Museum
Where: Cincinnati Art Museum 953 Eden Park Drive Cincinnati, OH 45202
When: Thursday, June 4 from 6 to 9 p.m.
Cost: $75 general admission; $125 Patron; $200 Benefactor. Tickets can be purchased by calling (513) 721-ARTS or visiting www.tasteofduveneck.com.
SPONSORS
The media sponsors for A Taste of Duveneck are Cincinnati Magazine and Cincinnati Business Courier. Other sponsors include BONA Decorative Hardware; Blank Rome LLP; Comey & Shepherd Realtors Scott Nelson and Susan Kindel; Waltek & Company Ltd.; Tom and Cathy Crain; Dr. Charles and Mrs. Lois Deitschel; Kathy Hamm and Tom Hemmer, Principled Wealth Advisors; Randy and Marianne Olson; and Sue and Mike West.
“I was fortunate enough to participate in the founding of A Taste of Duveneck 19 years ago and am thrilled that it is still going and thriving,” said Kinny McQuade, event chair. “This year again should be a fun time for all.”
Guests to A Taste of Duveneck 2009 will have an opportunity to taste local specialties and internationally-inspired cuisines from restaurants and bakeries as well as enjoy a variety of wines produced locally and around the world. The ever-popular Biergarten in the Alice Bimel Courtyard returns again, featuring a selection of quality beers and music from Cincinnati’s own, Soul Pocket.
New in 2009 is an enhanced live auction with Benefit Auction Specialist, Susan Johnson. Live auction items include a two-night stay at the Sanctuary Resort and Spa at Camelback Mountain in Scottsdale, Arizona; a gourmet dinner for 20 at the Moonlight Pavilion at the Stratford at Kenwood; a dinner for 16 hosted by Art Museum Director Aaron Betsky with Artistic Director of the Cincinnati Opera Evans Mirageas; a set of lithographs by Archibald Gunn; and original paintings by local artists Patrick Romelli, Paul Vollman, Paul Chidlaw, David Mueller, Roger William Heuck and Paul Ashbrook. Guests will be able to participate with bidding available through plasma television screens located throughout the event.
A Taste of Duveneck 2009 also features raffles for three prizes: a private garden party for fifty in the Art Museum’s Alice Bimel Courtyard; a two-night stay for four in Chicago with tickets to The Oprah Show and a docent-guided tour of the Art Institute of Chicago; and a five-night stay at a luxurious three-bedroom condo in Pawley’s Island, South Carolina. Only 500 tickets are available for each item and can be purchased in advance for $50 each, or three for $100, by calling (513) 639-2964.
“We invite all Cincinnatians to come and support the Art Museum through A Taste of Duveneck,” said Kinny McQuade. “This year’s event offers something for everyone, from delectable hors d’oeuvres and desserts to internationally-produced wines and beers to an enhanced live auction and raffle.”
For more information and a full list of participating restaurants, wineries, brewers, live auction items and raffle items, visit www.tasteofduveneck.com.
GENERAL PROGRAM FACTS
What: The 19th annual A Taste of Duveneck, Cincinnati’s premier food and wine event, benefiting the Cincinnati Art Museum
Where: Cincinnati Art Museum 953 Eden Park Drive Cincinnati, OH 45202
When: Thursday, June 4 from 6 to 9 p.m.
Cost: $75 general admission; $125 Patron; $200 Benefactor. Tickets can be purchased by calling (513) 721-ARTS or visiting www.tasteofduveneck.com.
SPONSORS
The media sponsors for A Taste of Duveneck are Cincinnati Magazine and Cincinnati Business Courier. Other sponsors include BONA Decorative Hardware; Blank Rome LLP; Comey & Shepherd Realtors Scott Nelson and Susan Kindel; Waltek & Company Ltd.; Tom and Cathy Crain; Dr. Charles and Mrs. Lois Deitschel; Kathy Hamm and Tom Hemmer, Principled Wealth Advisors; Randy and Marianne Olson; and Sue and Mike West.
Bike Newport’s Breakfast on the Bridge
ike Newport’s Breakfast on the Bridge to celebrate Bike to Work Day
What: Bike Newport to provide Breakfast to Bicycle Commuters next to
the Purple People Bridge on Bike to Work day.
Where: Third and Saratoga in Newport, KY at the base of the Purple
People Bridge
When: Friday, May 15, from 6 AM to 9 AM
Breakfast at the Bridge in support Bike to Work Day. We will celebrate
our bicycle commuters by offering Breakfast on the Purple People
Bridge from 6 a.m. - 9 a.m. Breakfast is donated by local businesses.
Breakfast will be set up on the patio between Newport on the Levee and
the Purple People Bridge.
Bike Newport would like to thank our partners for Breakfast on the
Bridge :
Northern Kentucky Health Department
Taste of Belgium
Trauth Dairy
Mammoth Café and Fudge
Cookie Jar Bakery
Northern Kentucky Water District
Reser Bicycle Outfitters
Volunteers will be on hand to pump up your tires and provide
information and suggestions to get you to work on your bike!
About Bike Newport
The mission of Bike Newport is to advocate bicycling, improve
bicycling conditions, educate residents about bicycling safety and
promote a progressive image of a bike-friendly city.
For more information about Bike Newport visit www.bikenewport.org.
What: Bike Newport to provide Breakfast to Bicycle Commuters next to
the Purple People Bridge on Bike to Work day.
Where: Third and Saratoga in Newport, KY at the base of the Purple
People Bridge
When: Friday, May 15, from 6 AM to 9 AM
Breakfast at the Bridge in support Bike to Work Day. We will celebrate
our bicycle commuters by offering Breakfast on the Purple People
Bridge from 6 a.m. - 9 a.m. Breakfast is donated by local businesses.
Breakfast will be set up on the patio between Newport on the Levee and
the Purple People Bridge.
Bike Newport would like to thank our partners for Breakfast on the
Bridge :
Northern Kentucky Health Department
Taste of Belgium
Trauth Dairy
Mammoth Café and Fudge
Cookie Jar Bakery
Northern Kentucky Water District
Reser Bicycle Outfitters
Volunteers will be on hand to pump up your tires and provide
information and suggestions to get you to work on your bike!
About Bike Newport
The mission of Bike Newport is to advocate bicycling, improve
bicycling conditions, educate residents about bicycling safety and
promote a progressive image of a bike-friendly city.
For more information about Bike Newport visit www.bikenewport.org.
Monday, May 11, 2009
New Seasonal Beer - Lost Continent DIPA
Grand Teton Brewing Company, known throughout the West for their exceptional microbrews, will begin shipping Lost Continent Double IPA mid-April as the first of their two seasonal beers. Lost Continent will be available from May through the end of September. From October 1st through the end of March, Grand Teton Brewing will be offering Black Cauldron Imperial Stout. Both brews will be available in uniquely designed 4-packs (12oz bottles) and in ½-Bbl kegs.
Lost Continent Double IPA has an astonishing three pounds of hops per barrel in the kettle and another pound per barrel of “dry-hops” added after fermentation, bringing this beer to 90+ IBUs. Starting with an original gravity of 22˚ Plato (1.088 SG), this is a full-bodied beer weighing in at 8.0% ABV. The hops provide citrusy, resinous spiciness, making this beer a great match for any bold food. Try it with prime rib, Cajun blackened pork or chicken, Thai, Indian or Vietnamese cuisine.
Grand Teton Brewing updated the name and image of their Double IPA to reflect the history of IPAs. The image on the bottle and 4-pack depicts an old nautical map, compass rose and fictitious “Lost Continent”. (Feel free to browse the map of the Lost Continent on the website www.grandtetonbrewing.com .) The bottle’s label is adorned with metallic gold trim and its top is wrapped with gold foil.
India Pale Ales were originally brewed to quench the thirst of the British who occupied India in the 1700s. The higher gravity, heavily hopped ales could survive the long, arduous voyage (across the equator twice) through tropical waters where lighter, sweeter ales would spoil and sour. These IPAs soon became the choice beer for adventurers who had the curiosity to see what was over the horizon. As explorers raced to discover uncharted corners of the globe, many considered it necessary to bring IPAs with them.
We encourage you to keep exploring and looking for your own Lost Continent. As you venture out into the unknown, make sure to pack a beer that will survive the journey.
Both the Lost Continent and Black Cauldron beers were born from the renowned Cellar Reserve Program. Over the last 6 years, these have been the most popular of the Cellar Reserves, with numerous requests from bars, retail stores and fans. Both beers are high gravity and bottle and keg-conditioned. Conditioning creates a smooth, creamy head, fine layer of yeast at the bottom and exceptionally long shelf life. For simplicity of shelf placing and register sales, both 4-packs will have the same UPC.
Be on the lookout for Black Cauldron Imperial Stout coming this October. For information on either brew or the seasonal program, call the brewery at 1-888-899-1656 or contact your local Grand Teton Brewing distributor.
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.
Lost Continent Double IPA has an astonishing three pounds of hops per barrel in the kettle and another pound per barrel of “dry-hops” added after fermentation, bringing this beer to 90+ IBUs. Starting with an original gravity of 22˚ Plato (1.088 SG), this is a full-bodied beer weighing in at 8.0% ABV. The hops provide citrusy, resinous spiciness, making this beer a great match for any bold food. Try it with prime rib, Cajun blackened pork or chicken, Thai, Indian or Vietnamese cuisine.
Grand Teton Brewing updated the name and image of their Double IPA to reflect the history of IPAs. The image on the bottle and 4-pack depicts an old nautical map, compass rose and fictitious “Lost Continent”. (Feel free to browse the map of the Lost Continent on the website www.grandtetonbrewing.com
India Pale Ales were originally brewed to quench the thirst of the British who occupied India in the 1700s. The higher gravity, heavily hopped ales could survive the long, arduous voyage (across the equator twice) through tropical waters where lighter, sweeter ales would spoil and sour. These IPAs soon became the choice beer for adventurers who had the curiosity to see what was over the horizon. As explorers raced to discover uncharted corners of the globe, many considered it necessary to bring IPAs with them.
We encourage you to keep exploring and looking for your own Lost Continent. As you venture out into the unknown, make sure to pack a beer that will survive the journey.
Both the Lost Continent and Black Cauldron beers were born from the renowned Cellar Reserve Program. Over the last 6 years, these have been the most popular of the Cellar Reserves, with numerous requests from bars, retail stores and fans. Both beers are high gravity and bottle and keg-conditioned. Conditioning creates a smooth, creamy head, fine layer of yeast at the bottom and exceptionally long shelf life. For simplicity of shelf placing and register sales, both 4-packs will have the same UPC.
Be on the lookout for Black Cauldron Imperial Stout coming this October. For information on either brew or the seasonal program, call the brewery at 1-888-899-1656 or contact your local Grand Teton Brewing distributor.
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.
Hillshire Farm Offers Miller Beer Brats & Italian Sausage
May is National Grilling Month and what better way to celebrate than dusting off the grill and searing some brats and sausages!
To help get the nation in a barbeque “state of mind,” Hillshire Farm has introduced two new convenient flavors this spring – both ready to grill and enjoy in minutes. New flavors include: Hillshire Farm Miller High Life Beer Brats & Hillshire Farm Hot & Spicy Italian Style Smoked Sausage. Both are available in 6-packs with a suggested retail price of $3.99.
Ensure your meats are perfectly prepared with these quick tips:
· Spray it before you lay it – Spray the grill rack with vegetable oil or use cooking spray before heating to prevent food from sticking and to ease clean-up.
· Don’t lose the juice – Use tongs, rather than a fork to gently turn the meat, and handle as little as possible. DEFINITELY DO NOT CUT THE BRAT OR SAUSAGE. Also, avoid pushing down or overturning the meat or you will squeeze out the natural juices and flavor.
Hillshire Farm products are available in grocery stores nationwide, visit www.gomeat.com for more information.
To help get the nation in a barbeque “state of mind,” Hillshire Farm has introduced two new convenient flavors this spring – both ready to grill and enjoy in minutes. New flavors include: Hillshire Farm Miller High Life Beer Brats & Hillshire Farm Hot & Spicy Italian Style Smoked Sausage. Both are available in 6-packs with a suggested retail price of $3.99.
Ensure your meats are perfectly prepared with these quick tips:
· Spray it before you lay it – Spray the grill rack with vegetable oil or use cooking spray before heating to prevent food from sticking and to ease clean-up.
· Don’t lose the juice – Use tongs, rather than a fork to gently turn the meat, and handle as little as possible. DEFINITELY DO NOT CUT THE BRAT OR SAUSAGE. Also, avoid pushing down or overturning the meat or you will squeeze out the natural juices and flavor.
Hillshire Farm products are available in grocery stores nationwide, visit www.gomeat.com for more information.
Saturday, May 9, 2009
Happy Hour at the Krohn Conservatory
Join us at Krohn Conservatory from 5:30 pm-7:30 pm
Admission is only $10 or $4 with unlimited entry pin.
Light snacks are included.
Drinks available for purchase (beer, wine, soda).
Watch a Bollywood movie on our new big screen TV.
Observe the exotic butterflies such as the blue morpho.
Must be 21 years old.
VOLUNTEER OPPORTUNITIES: Consider helping at the show! Contact Christyl Johnson at (513) 421-5707 or email Christyl.Johnson@cincinnati-oh.gov for further details.
ORIENTATION/TRAINING:
May 14 at 5:30pm - 6:30pm
May 30 at 9:00am - 10:00am
Supporting Sponsors:
Metro, Towne Properties, DAG, Cincinnati Parks Foundation, The Cincinnati Enquirer,
Seemless Design & Printing
Hosting Sponsors:
United Dairy Farmers, Time Warner Cable, ScherZinger, Brown Checco Fine Arts, The Ladislas & Vilma Sego Family Foundation,
Community Preventative Education Grant
Patron Sponsors:
Esquire/Mariemont Theatres, Brumm Grant
The Butterfly Show "Flowers with Wings" acknowledges many of the cultural contributions and innovations that India has provided humanity, such as language, democracy and mathematics. It also celebrates India's spiritual depth and social endowment.
For more information about the show, visit www.butterflyshow.com or call 513.421-5707.
Admission is only $10 or $4 with unlimited entry pin.
Light snacks are included.
Drinks available for purchase (beer, wine, soda).
Watch a Bollywood movie on our new big screen TV.
Observe the exotic butterflies such as the blue morpho.
Must be 21 years old.
VOLUNTEER OPPORTUNITIES: Consider helping at the show! Contact Christyl Johnson at (513) 421-5707 or email Christyl.Johnson@cincinnati-oh.gov for further details.
ORIENTATION/TRAINING:
May 14 at 5:30pm - 6:30pm
May 30 at 9:00am - 10:00am
Supporting Sponsors:
Metro, Towne Properties, DAG, Cincinnati Parks Foundation, The Cincinnati Enquirer,
Seemless Design & Printing
Hosting Sponsors:
United Dairy Farmers, Time Warner Cable, ScherZinger, Brown Checco Fine Arts, The Ladislas & Vilma Sego Family Foundation,
Community Preventative Education Grant
Patron Sponsors:
Esquire/Mariemont Theatres, Brumm Grant
The Butterfly Show "Flowers with Wings" acknowledges many of the cultural contributions and innovations that India has provided humanity, such as language, democracy and mathematics. It also celebrates India's spiritual depth and social endowment.
For more information about the show, visit www.butterflyshow.com or call 513.421-5707.
Friday, May 8, 2009
Delicious Summer Wines at Affordable Prices
For many of us, last year’s splurge is this year’s blatant waste of money. With the economy on everyone’s minds this summer, even the most discriminating diners are going to rethink those wines that are more about making an impression than pleasing the palate. For the folks at Click Wine Group, the new world economic order makes perfectly good sense. That’s because Click has always focused on premium quality and good value at reasonable prices in every brand they have brought to market.
Every wine buff who opens a bottle from Click will find they’ve purchased a delicious, top quality brand that delivers far more than they might have expected when they looked at the price tag. Moreover, the Click portfolio includes wines, created in partnership with wineries around the world, for virtually every palate. At average prices between $10-$13, now is the time to try one of these wines.
For a hot summer night:
Cool, crisp Riesling – Clean Slate ($10.99) and Flying Fish ($12.99)
Smooth and citrusy Sauvignon Blanc – Root: 1 ($12.99)
Captivating Chardonnay – Root: 1 ($12.99)
For a spicy summer meal:
Rich and delicious Rose – Fat Bastard ($10.99)
When the steak is on the BBQ:
Spicy and full-flavored Malbec – High Note ($12.99)
Classic and fruity Cabernet Sauvignon – Root: 1 ($12.99)
The Click portfolio offers a varietal for virtually every taste.
Every wine buff who opens a bottle from Click will find they’ve purchased a delicious, top quality brand that delivers far more than they might have expected when they looked at the price tag. Moreover, the Click portfolio includes wines, created in partnership with wineries around the world, for virtually every palate. At average prices between $10-$13, now is the time to try one of these wines.
For a hot summer night:
Cool, crisp Riesling – Clean Slate ($10.99) and Flying Fish ($12.99)
Smooth and citrusy Sauvignon Blanc – Root: 1 ($12.99)
Captivating Chardonnay – Root: 1 ($12.99)
For a spicy summer meal:
Rich and delicious Rose – Fat Bastard ($10.99)
When the steak is on the BBQ:
Spicy and full-flavored Malbec – High Note ($12.99)
Classic and fruity Cabernet Sauvignon – Root: 1 ($12.99)
The Click portfolio offers a varietal for virtually every taste.
Thursday, May 7, 2009
Healthy Food Picks
In today’s health-conscious world, healthy and organic products are taking the spotlight and have become an important factor in everyday life. With that in mind, companies are introducing some of the most unique and progressive solutions for consumers. Companies continue to develop new ideas and consumers continue to crave healthy food options and products. Here are NaturallySavvy.com’s top picks for a healthy lifestyle. I am happy to provide samples, info and photos. Thanks!-Kirstin
Nordic Naturals
Nordic Naturals is the leader in omega-3 fish oils and EFA blends with a reputation for exceptional taste, unparalleled freshness, and unprecedented purity levels. Omega fatty acids are “healthy fats” that support cardiovascular health, the immune system, joint health, pregnancy and development of baby, mood, learning/cognition and eye health. The company has over 150 different fish oil products for the entire family, including liquids, soft gels, pet products and children's chewables that are third party tested and free of environmental toxins. http://bestproductsmediaguide.info/1791/product.htm
San-J Tamari
San-J by San-J International, Inc. Tamari is one of Japan’s oldest culinary secrets and San-J has perfected the art of brewing this premium soy sauce. Made with more soybeans than regular soy sauce, Tamari has a rich, smooth taste and flavor-enhancing properties unmatched by ordinary soy sauce. It can be used in a variety of ways to enhance the natural flavors of your favorite foods. The San-J line also includes Asian cooking sauces, salad dressings, soups and rice crackers.
http://bestproductsmediaguide.info/1789/product.htm
Almond Breeze® Almond Milk
Almond Breeze® Almond Milk by Blue Diamond Growers is a delicious non-dairy beverage available in chocolate, vanilla, original, and unsweetened. This all natural drink is made from real almonds and has a delicious creamy taste. Almond Breeze® is lactose, cholesterol, and gluten free. It is also an excellent source of calcium and vitamins D & E. Enjoy with cereal or use in baking.
Retail Price: $2.69
http://bestproductsmediaguide.info/1790/product.htm
Slice of Life® Gummy Vitamins
Slice of Life® Gummy Vitamins for Adults by Hero Nutritionals, LLC offers a line of allergen, gluten and casein free delicious Gummy Vitamins for Adults that are developed specifically for adult health needs. Available in six unique formulations, Slice of Life® supplements are superior in taste, soft, and easy to chew!
Retail Price: $14.99 and up
http://bestproductsmediaguide.info/1804/product.htm
Annie Chun's Soup Bowls & Noodle Bowls
Annie Chun's Soup Bowls & Noodle Bowls by Annie Chun’s Inc. Annie Chun’s popular line of noodle bowls and soup bowls include Kung Pao Noodle Bowl, Peanut Sesame Noodle Bowl, Pad Thai Noodle Bowl, Teriyaki Noodle Bowl, Korean Kimchi Soup Bowl, Thai Tom Yum Soup Bowl, Chicken Soup Bowl, Hot & Sour Soup Bowl, Miso Soup Bowl, and Udon Soup Bowl. These innovative bowls feature soft, hearty, fresh, ready-to-eat noodles paired with delicious Asian-inspired sauce/soup base. As with all of Annie Chun’s products, these noodle bowls are 100% natural, with no MSG and free of preservatives. In addition, each delicious meal option is packaged in award-winning eco-friendly bowls made primarily from cornstarch.
Retail Price: $3.49
http://bestproductsmediaguide.info/1807/product.htm
Bio-K+CL1285®
Bio-K+CL1285® is a unique and scientifically proven formula of probiotic L. acidophilus and L. casei. Available in fermented milk, fermented soy or enteric coated capsules, each guaranteeing bio-activity at consumption, it helps promote complete digestive health and strengthen body’s natural defenses. It offers 100% probiotic cultures (no yogurt cultures) that survive passage through stomach acids.
http://bestproductsmediaguide.info/1837/product.htm
About Orca Communications Unlimited, LLC
Orca Communications Unlimited, LLC is a public relations and marketing firm based in Phoenix, Arizona specializing in natural and organic products and services. The Media Guide to Naturally Savvy - Best Organic and Natural Products is part of Orca Communication’s Best Products Media Guides which are offered to the media, covering a variety of industries, quarterly. Full descriptions, downloadable/high-resolution photos, and more information can be found at www.bestproductsmediaguide.com
Nordic Naturals
Nordic Naturals is the leader in omega-3 fish oils and EFA blends with a reputation for exceptional taste, unparalleled freshness, and unprecedented purity levels. Omega fatty acids are “healthy fats” that support cardiovascular health, the immune system, joint health, pregnancy and development of baby, mood, learning/cognition and eye health. The company has over 150 different fish oil products for the entire family, including liquids, soft gels, pet products and children's chewables that are third party tested and free of environmental toxins. http://bestproductsmediaguide.info/1791/product.htm
San-J Tamari
San-J by San-J International, Inc. Tamari is one of Japan’s oldest culinary secrets and San-J has perfected the art of brewing this premium soy sauce. Made with more soybeans than regular soy sauce, Tamari has a rich, smooth taste and flavor-enhancing properties unmatched by ordinary soy sauce. It can be used in a variety of ways to enhance the natural flavors of your favorite foods. The San-J line also includes Asian cooking sauces, salad dressings, soups and rice crackers.
http://bestproductsmediaguide.info/1789/product.htm
Almond Breeze® Almond Milk
Almond Breeze® Almond Milk by Blue Diamond Growers is a delicious non-dairy beverage available in chocolate, vanilla, original, and unsweetened. This all natural drink is made from real almonds and has a delicious creamy taste. Almond Breeze® is lactose, cholesterol, and gluten free. It is also an excellent source of calcium and vitamins D & E. Enjoy with cereal or use in baking.
Retail Price: $2.69
http://bestproductsmediaguide.info/1790/product.htm
Slice of Life® Gummy Vitamins
Slice of Life® Gummy Vitamins for Adults by Hero Nutritionals, LLC offers a line of allergen, gluten and casein free delicious Gummy Vitamins for Adults that are developed specifically for adult health needs. Available in six unique formulations, Slice of Life® supplements are superior in taste, soft, and easy to chew!
Retail Price: $14.99 and up
http://bestproductsmediaguide.info/1804/product.htm
Annie Chun's Soup Bowls & Noodle Bowls
Annie Chun's Soup Bowls & Noodle Bowls by Annie Chun’s Inc. Annie Chun’s popular line of noodle bowls and soup bowls include Kung Pao Noodle Bowl, Peanut Sesame Noodle Bowl, Pad Thai Noodle Bowl, Teriyaki Noodle Bowl, Korean Kimchi Soup Bowl, Thai Tom Yum Soup Bowl, Chicken Soup Bowl, Hot & Sour Soup Bowl, Miso Soup Bowl, and Udon Soup Bowl. These innovative bowls feature soft, hearty, fresh, ready-to-eat noodles paired with delicious Asian-inspired sauce/soup base. As with all of Annie Chun’s products, these noodle bowls are 100% natural, with no MSG and free of preservatives. In addition, each delicious meal option is packaged in award-winning eco-friendly bowls made primarily from cornstarch.
Retail Price: $3.49
http://bestproductsmediaguide.info/1807/product.htm
Bio-K+CL1285®
Bio-K+CL1285® is a unique and scientifically proven formula of probiotic L. acidophilus and L. casei. Available in fermented milk, fermented soy or enteric coated capsules, each guaranteeing bio-activity at consumption, it helps promote complete digestive health and strengthen body’s natural defenses. It offers 100% probiotic cultures (no yogurt cultures) that survive passage through stomach acids.
http://bestproductsmediaguide.info/1837/product.htm
About Orca Communications Unlimited, LLC
Orca Communications Unlimited, LLC is a public relations and marketing firm based in Phoenix, Arizona specializing in natural and organic products and services. The Media Guide to Naturally Savvy - Best Organic and Natural Products is part of Orca Communication’s Best Products Media Guides which are offered to the media, covering a variety of industries, quarterly. Full descriptions, downloadable/high-resolution photos, and more information can be found at www.bestproductsmediaguide.com
Wednesday, May 6, 2009
News from Slow Food USA
POLICY UPDATE: Child Nutrition Reauthorization
Conversations about the Child Nutrition Act, the law that funds and sets standards for national school food programs, are heating up. The Act expires at the end of September, so it will be discussed and debated before then in both the House and the Senate. There are already new bills that set out higher standards for schools that have recently been introduced in the House and Senate (www.schoolfoodpolicy.com). In the coming months, we will be providing specific help about how to contact your legislators and what to say. In the meantime, check out our recent blog post about Wisconsin fourth graders boycotting school lunch.
Fair Labor Milestone
SFA’s (Student/Farmworker Alliance) “Dine with Dignity” program achieved a significant advocacy milestone at the end of April as food service provider Bon Appétit Management Company came together with the Coalition of Immokalee Workers to establish an “innovative new model for fair labor standards in Florida’s tomato field.” According to Bon Appétit, the agreement establishes game-changing fair labor requirements that integrate a minimum fair wage, worker empowerment stipulations, and incentives to growers who exceed minimum requirements.
New Biodiversity Experts
Glenn Roberts, maker of handmade mill goods and organic heirloom grains at Anson Mills and Kraig Kraft, an agricultural ecologist who is a PhD candidate at UC-Davis, have joined Slow Food USA’s Ark of Taste Committee, the group that reviews nominations to Slow Food USA’s catalog of more than 200 delicious foods in danger of extinction. Read more about their backgrounds and passion for promoting and eating Ark of Taste foods.
Announcing Midwest Relief Fund Recipients
You undoubtedly remember the devastating floods that ravaged many parts of the Midwest for the past two growing seasons, which ruined countless acres of crops, feed, equipment and infrastructure, and for some – livestock. Many producers suffered losses at market as they had little to bring, or those markets were shut down temporarily; others still were forced to undertake costly relocations of their entire operations. To help some of those producers, Slow Food USA reinitiated efforts at generating financial support through the Terra Madre Relief Fund (TMRF). Since last summer, we’ve received donations from members and friends of Slow Food USA, and we are pleased to announce that we have selected four recipients who will benefit from that generosity. These four producers are passionate about sustainable agriculture – its role in their own families as well as their communities and their place in the environment. Recipients of the Terra Madre Relief Fund are:
Grinnell Heritage Farm in Grinnell, IA
The Siemon Farm in Viroqua, WI
Kings Hill Farm in Mineral Point, WI
Featherstone Fruits & Vegetables in Winona, MN
Over the course of the next few months, we hope to bring you stories from a couple of these farms as they are recovering this season. Stay tuned!
Terra Madre Delegates Continue to Inspire
Although it has been several months since Terra Madre delegates met in Turin, Italy, their dedication and passion continues to inspire us. We recently highlighted the efforts of two delegates through the Slow Food USA blog. Jim Embry (left picture) discussed his perspective on sustainability, movement building and networks, based on his work as a community organizer in Lexington, Kentucky. Annie Myers, who is a senior at NYU’s Gallatin School discussed regional food systems. She received a grant from her school to lead a series of field trips to food production processing sites and waste management locations within the New York City metropolitan area.
Upcoming Events
Sat., May 9 - Slow Food Oahu Organic Gardening Workshop and Tour
Mon., May 11 - Secrets of the Farmer’s Market, Slow Food Huron Valley
Sat., May 16 - Kentucky Herb Festival
Sat., May 16 - Ark of Taste Rare Foods Feast with Slow Food Carolina Piedmont
Sun., May 17 - Slow Food Sacramento’s Cajun Crawfish Boil, Ya’ll!
Sun., May 17 - Slow Food Minnesota’s “Wild About You” Farm Day & Foraged Dinner
Sat., May 30 - Slow Food Bluegrass’ NatureFest! at the Nature Preserve
Sat., May 30 - Slow Food Orange County Barbeque
Sun., May 31 - Field to the Fork with Slow Food Temecula Valley
Conversations about the Child Nutrition Act, the law that funds and sets standards for national school food programs, are heating up. The Act expires at the end of September, so it will be discussed and debated before then in both the House and the Senate. There are already new bills that set out higher standards for schools that have recently been introduced in the House and Senate (www.schoolfoodpolicy.com). In the coming months, we will be providing specific help about how to contact your legislators and what to say. In the meantime, check out our recent blog post about Wisconsin fourth graders boycotting school lunch.
Fair Labor Milestone
SFA’s (Student/Farmworker Alliance) “Dine with Dignity” program achieved a significant advocacy milestone at the end of April as food service provider Bon Appétit Management Company came together with the Coalition of Immokalee Workers to establish an “innovative new model for fair labor standards in Florida’s tomato field.” According to Bon Appétit, the agreement establishes game-changing fair labor requirements that integrate a minimum fair wage, worker empowerment stipulations, and incentives to growers who exceed minimum requirements.
New Biodiversity Experts
Glenn Roberts, maker of handmade mill goods and organic heirloom grains at Anson Mills and Kraig Kraft, an agricultural ecologist who is a PhD candidate at UC-Davis, have joined Slow Food USA’s Ark of Taste Committee, the group that reviews nominations to Slow Food USA’s catalog of more than 200 delicious foods in danger of extinction. Read more about their backgrounds and passion for promoting and eating Ark of Taste foods.
Announcing Midwest Relief Fund Recipients
You undoubtedly remember the devastating floods that ravaged many parts of the Midwest for the past two growing seasons, which ruined countless acres of crops, feed, equipment and infrastructure, and for some – livestock. Many producers suffered losses at market as they had little to bring, or those markets were shut down temporarily; others still were forced to undertake costly relocations of their entire operations. To help some of those producers, Slow Food USA reinitiated efforts at generating financial support through the Terra Madre Relief Fund (TMRF). Since last summer, we’ve received donations from members and friends of Slow Food USA, and we are pleased to announce that we have selected four recipients who will benefit from that generosity. These four producers are passionate about sustainable agriculture – its role in their own families as well as their communities and their place in the environment. Recipients of the Terra Madre Relief Fund are:
Grinnell Heritage Farm in Grinnell, IA
The Siemon Farm in Viroqua, WI
Kings Hill Farm in Mineral Point, WI
Featherstone Fruits & Vegetables in Winona, MN
Over the course of the next few months, we hope to bring you stories from a couple of these farms as they are recovering this season. Stay tuned!
Terra Madre Delegates Continue to Inspire
Although it has been several months since Terra Madre delegates met in Turin, Italy, their dedication and passion continues to inspire us. We recently highlighted the efforts of two delegates through the Slow Food USA blog. Jim Embry (left picture) discussed his perspective on sustainability, movement building and networks, based on his work as a community organizer in Lexington, Kentucky. Annie Myers, who is a senior at NYU’s Gallatin School discussed regional food systems. She received a grant from her school to lead a series of field trips to food production processing sites and waste management locations within the New York City metropolitan area.
Upcoming Events
Sat., May 9 - Slow Food Oahu Organic Gardening Workshop and Tour
Mon., May 11 - Secrets of the Farmer’s Market, Slow Food Huron Valley
Sat., May 16 - Kentucky Herb Festival
Sat., May 16 - Ark of Taste Rare Foods Feast with Slow Food Carolina Piedmont
Sun., May 17 - Slow Food Sacramento’s Cajun Crawfish Boil, Ya’ll!
Sun., May 17 - Slow Food Minnesota’s “Wild About You” Farm Day & Foraged Dinner
Sat., May 30 - Slow Food Bluegrass’ NatureFest! at the Nature Preserve
Sat., May 30 - Slow Food Orange County Barbeque
Sun., May 31 - Field to the Fork with Slow Food Temecula Valley
Tuesday, May 5, 2009
300 Big and Bold BBQ and Grill Recipes
The warm weather is here and with it the siren call of the backyard barbecue. As we get the grill ready for summer entertaining, there is one ingredient no backyard party should be without: 300 BIG & BOLD BARBECUE & GRILLING RECIPES (Robert Rose Inc.; May 2009; $24.95/softcover; ISBN: 978-0-7788-0212-9) by Karen Adler and Judith Fertig, best-selling authors known nationally as The BBQ QueensTM. This incredible collection of recipes for the barbecue, grill, and smoker shares the best-kept secrets from around the world with bold flavors from an international pantry. Karen and Judith call it “global goes local — any barbecue, grilling, or smoking technique, from anywhere in the world, can be done at home in your own backyard.”
“The key to delicious results is building the bold flavor before, during, and after barbecuing,” say Karen and Judith. “For example, if you want your rib eye steak to have a blackened exterior and a rare interior, you need a good rub on your steak, a hot fire in close proximity to your meat, and a short cooking time.”
300 BIG & BOLD BARBECUE & GRILLING RECIPES shares tips and techniques like this plus many more from basic grilling and smoking techniques to special variations on each. Each recipe in the book is easy to prepare, whether you are a novice griller or seasoned pro. Karen and Judith provide detailed advice on grilling as well as specialty techniques such as:
· Herb grilling
· How to add a kiss of smoke to your meat and vegetables
· Leaf-wrapping
· Stir-grilling
· Planking
· Spit-roasting
The vast array of recipes takes the home cook around the world and into his or her own backyard. Some of the unique dishes found in the book include:
· Aussie Paperbark Pork with Lemon Myrtle Chutney
· Moroccan Chicken with Apricot and Pistachio Couscous
· Balinese Shrimp Satay on Lemongrass Stalks
· Herbes de Provence Wood-Grilled Rabbit
· Cuban-Style Suckling Pig
· Persian Grilled Quail Breasts
· Korean Bulgogi with Kimchee
· Vietnamese Grilled Beef Skewers in Pho
There are also backyard favorites such as:
· Blue Ribbon Pulled Pork
· Championship BBQ Spareribs
· Memphis Piggy Sandwiches with Vinegar Coleslaw
· Texas-Style Beef Brisket with Brazos Mop and Smoked Chile Barbecue Sauce
· Santa Maria Tri-Tip
· Kansas City Strip Steaks with Stir-Grilled Vegetables
· Bistro Burger
And barbecue does not 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:
· Grilled Swordfish Steaks with Lemon Truffle Oil
· Martini Smoked Salmon
· Wood-Grilled Trout
· Baja Fish Tacos with Napa Slaw and Guacamole
· Grilled Baby Artichokes with Balsamic Olive Oil Drizzle
· Smoked Sweet Potato Casserole with Ginger, Lime and Brown Sugar
· Smoked Corn in the Husk with Hot Pepper Herb Butter
· Vegetable Kebabs with Za’atar
If you are fairly new to barbecuing, Karen and Judith have devoted a section of the book called “Mastering the Art of the Barbecue” that has chapters detailing grilling, smoking, planking, techniques such as leaf wrapping, and equipment. And no barbecue book would be complete without a chapter on rubs and sauces.
Whatever the type of outdoor barbecue or grill, 300 BIG & BOLD BARBECUE & GRILLING RECIPES helps backyard cooks become grill masters creating memorable dishes full of bold flavors from around the world.
____________________________________________________
ABOUT THE AUTHORS
As the author of more than 11 cookbooks, Karen Adler claims her love of cooking has everything to do with her husband, Dick, an avid fisherman and hunter. With a freezer full of meat, Karen was forced to choose between taxidermy or cooking. Thankfully, she chose the latter and within a few years made her way to the grill. Karen is the founder and owner of Pig Out Publication, past vice-president of the National Barbecue Association and a certified barbecue expert. She is the author of numerous articles on the topic and has given demonstrations at culinary schools and events around the country. She is the author of Everything Wild Game Cookbook, Best Little Marinades Cookbook, Best Little BBQ Sauces Cookbook, Best Little Barbecue Cookbook, Best Little Grilling Cookbook, Hooked on Fish on the Grill, Kansas City Cuisine, and The Smart Pan Cookbook. In 1991, Karen teamed with fellow barbecue lover Judith Fertig to become “the BBQ Queens.” She has been featured in Better Homes and Gardens, Bon Appetit, Cooking Pleasures, Backyard Living, Q Magazine, On the Grill Magazine, St. Louis Post Dispatch, Kansas City Star, Milwaukee Journal Sentinel, The Tennessean, and the Los Angeles Times.
Trained at the prestigious La Varenne Ecole de Cuisine and Le Cordon Blue, Judith Fertig is a talented food writer, cooking instructor, and product spokesperson. She is also one of the best trained barbecue experts in the country. Boasting a “Doctor of Barbecue Philosophy” degree from Greasehouse University, Judith believes “food tells a story that appeals to all senses” and seeks to bring to life — both on the page and on stage — our shared and delectable love of food. She has been featured in Bon Appetit, Saveur, Better Homes & Gardens, Cooking Light, Food & Wine, Country Living, and The New York Times Syndicate, the San Francisco Chronicle, and The Kansas City Star. She is the author of Prairie Home Cooking, Prairie Home Breads, and All-American Desserts.
Known as “the BBQ Queens,” Judith and Karen have authored several best-selling cookbooks: Fish & Shellfish — Grilled & Smoked, BBQ Queens’ Big Book of Barbecue, Weeknight Grilling, Easy Grilling & Simple Smoking, and BBQ Bash.
For more information on Karen Adler and Judith Fertig, please visit their website at www.BBQQueens.com.
____________________________________________________
Sample Recipes from the book
Char-Grilled Hearts of Romaine with Goat Cheese and Pinot Grigio Vinaigrette
The little bit of char on the romaine gives it an enormous flavor leap. It’s perfect for a summer salad.
Serves 6
Pinot Grigio Vinaigrette
1-1/2 cups (375 mL) Pinot Grigio
2 shallots, minced
2 teaspoons (10 mL) rice vinegar
Grated zest and juice of 1 lemon
3/4 cup (175 mL) olive oil
Kosher salt and freshly ground
Black pepper
3 hearts of romaine, halved lengthwise
Extra-virgin olive oil
4 ounces (125 g) goat cheese, crumbled
1 cup (250 mL) garlic-flavored croutons
Prepare the vinaigrette:
In a small saucepan, bring wine to a simmer over medium heat; simmer until reduced by half. Add shallots, vinegar, lemon zest and lemon juice. Gradually whisk in olive oil, then season to taste with salt and pepper. Set aside.
Prepare a hot fire in your grill.
Brush cut side of romaine with olive oil. Place cut side down on the grill. Grill for 3 to 4 minutes, or until outer lettuce leaves are charred and there are good grill marks on the cut side. (Do not close the grill lid or lettuce will wilt.)
Serve each half romaine sprinkled with crumbled goat cheese and croutons and drizzled with vinaigrette.
Tip:
Do not trim the core of the lettuce, or several of the outer leaves will fall off.
Short Ribs with Bourbon Barbecue Sauce
The key to this recipe is rendering enough of the fat from the short ribs during the oven-roasting process. Finish them on the grill with a lick of flame for caramelization.
Serves 8
• Preheat oven to 350°F (180°C)
• Baking sheet, lined with foil
• Baking racks
1/2 cup (125 mL) smoked paprika
2 tablespoons (25 mL) garlic salt
2 tablespoons (25 mL) lemon pepper
4 pounds (2 kg) beef short ribs, trimmed and membrane removed
Bourbon Barbecue Sauce
1-1/2 cups (375 mL) ketchup
1-1/2 cups (375 mL) chili sauce
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) apple- or fig-flavored balsamic vinegar
1/4 cup (50 mL) dry mustard
1/4 cup (50 mL) bourbon
1/4 cup (50 mL) water
1 tablespoon (15 mL) celery salt
1 tablespoon (15 mL) liquid smoke
In a bowl, combine paprika, garlic salt and lemon pepper. Sprinkle evenly over both sides of ribs. Place ribs on baking racks set on baking sheet. Bake in preheated oven for about 2-1/2 hours, or until meat pulls away from the ends of the bones.
Meanwhile, prepare the sauce:
In a large saucepan, combine ketchup, chili sauce, brown sugar, vinegar, mustard, bourbon, water, celery salt and liquid smoke; bring to a simmer over medium-low heat Simmer for 45 to 60 minutes, stirring occasionally, until slightly thickened.
Prepare a medium-hot fire in your grill.
Place ribs meaty side down on the grill. Grill for 7 to 10 minutes, or until meat is a nice burnished color. Turn ribs and slather the meaty side with sauce. Grill for 7 to 10 minutes, or until sauce is caramelized.
Tips
For maximum flavor, the ribs can be sprinkled with the paprika, garlic salt and lemon pepper up to 1 day before. Wrap well and store in the refrigerator.
After step 1, the ribs can be cooled, wrapped in foil and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before grilling.
The sauce can be stored in an airtight container in the refrigerator for up to 3 months.
Grilled Peaches with Buttery Amaretto Baste
Fresh, juicy peaches are one of summer’s true pleasures. We take them a step further by placing them on the grill for warmth and caramelization. The almond-flavored butter baste is simply divine.
Serves 4 to 8
Buttery Amaretto Baste
1/4 cup (50 mL) unsalted butter
1/4 cup (50 mL) amaretto
Pinch sea salt
4 large firm peaches or nectarines (unpeeled), halved
Crème fraîche or whipped cream
Blackberries, raspberries or blueberries
Prepare the baste:
In a small saucepan, melt butter over medium heat. Remove from heat and stir in amaretto and salt. Keep warm.
Prepare a medium-hot fire in your grill.
Brush peaches all over with baste. Place cut side down on the grill. Grill for 4 to 6 minutes, turning and basting once, until peaches are tender and blistered.
Arrange peaches on a platter or portion onto plates. Dollop with crème fraîche and scatter with berries.
Recipes from 300 BIG & BOLD BARBECUE & GRILLING RECIPES by Karen Adler and Judith Fertig
(Robert Rose Inc.; May 2009; $24.95/softcover)
“The key to delicious results is building the bold flavor before, during, and after barbecuing,” say Karen and Judith. “For example, if you want your rib eye steak to have a blackened exterior and a rare interior, you need a good rub on your steak, a hot fire in close proximity to your meat, and a short cooking time.”
300 BIG & BOLD BARBECUE & GRILLING RECIPES shares tips and techniques like this plus many more from basic grilling and smoking techniques to special variations on each. Each recipe in the book is easy to prepare, whether you are a novice griller or seasoned pro. Karen and Judith provide detailed advice on grilling as well as specialty techniques such as:
· Herb grilling
· How to add a kiss of smoke to your meat and vegetables
· Leaf-wrapping
· Stir-grilling
· Planking
· Spit-roasting
The vast array of recipes takes the home cook around the world and into his or her own backyard. Some of the unique dishes found in the book include:
· Aussie Paperbark Pork with Lemon Myrtle Chutney
· Moroccan Chicken with Apricot and Pistachio Couscous
· Balinese Shrimp Satay on Lemongrass Stalks
· Herbes de Provence Wood-Grilled Rabbit
· Cuban-Style Suckling Pig
· Persian Grilled Quail Breasts
· Korean Bulgogi with Kimchee
· Vietnamese Grilled Beef Skewers in Pho
There are also backyard favorites such as:
· Blue Ribbon Pulled Pork
· Championship BBQ Spareribs
· Memphis Piggy Sandwiches with Vinegar Coleslaw
· Texas-Style Beef Brisket with Brazos Mop and Smoked Chile Barbecue Sauce
· Santa Maria Tri-Tip
· Kansas City Strip Steaks with Stir-Grilled Vegetables
· Bistro Burger
And barbecue does not 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:
· Grilled Swordfish Steaks with Lemon Truffle Oil
· Martini Smoked Salmon
· Wood-Grilled Trout
· Baja Fish Tacos with Napa Slaw and Guacamole
· Grilled Baby Artichokes with Balsamic Olive Oil Drizzle
· Smoked Sweet Potato Casserole with Ginger, Lime and Brown Sugar
· Smoked Corn in the Husk with Hot Pepper Herb Butter
· Vegetable Kebabs with Za’atar
If you are fairly new to barbecuing, Karen and Judith have devoted a section of the book called “Mastering the Art of the Barbecue” that has chapters detailing grilling, smoking, planking, techniques such as leaf wrapping, and equipment. And no barbecue book would be complete without a chapter on rubs and sauces.
Whatever the type of outdoor barbecue or grill, 300 BIG & BOLD BARBECUE & GRILLING RECIPES helps backyard cooks become grill masters creating memorable dishes full of bold flavors from around the world.
____________________________________________________
ABOUT THE AUTHORS
As the author of more than 11 cookbooks, Karen Adler claims her love of cooking has everything to do with her husband, Dick, an avid fisherman and hunter. With a freezer full of meat, Karen was forced to choose between taxidermy or cooking. Thankfully, she chose the latter and within a few years made her way to the grill. Karen is the founder and owner of Pig Out Publication, past vice-president of the National Barbecue Association and a certified barbecue expert. She is the author of numerous articles on the topic and has given demonstrations at culinary schools and events around the country. She is the author of Everything Wild Game Cookbook, Best Little Marinades Cookbook, Best Little BBQ Sauces Cookbook, Best Little Barbecue Cookbook, Best Little Grilling Cookbook, Hooked on Fish on the Grill, Kansas City Cuisine, and The Smart Pan Cookbook. In 1991, Karen teamed with fellow barbecue lover Judith Fertig to become “the BBQ Queens.” She has been featured in Better Homes and Gardens, Bon Appetit, Cooking Pleasures, Backyard Living, Q Magazine, On the Grill Magazine, St. Louis Post Dispatch, Kansas City Star, Milwaukee Journal Sentinel, The Tennessean, and the Los Angeles Times.
Trained at the prestigious La Varenne Ecole de Cuisine and Le Cordon Blue, Judith Fertig is a talented food writer, cooking instructor, and product spokesperson. She is also one of the best trained barbecue experts in the country. Boasting a “Doctor of Barbecue Philosophy” degree from Greasehouse University, Judith believes “food tells a story that appeals to all senses” and seeks to bring to life — both on the page and on stage — our shared and delectable love of food. She has been featured in Bon Appetit, Saveur, Better Homes & Gardens, Cooking Light, Food & Wine, Country Living, and The New York Times Syndicate, the San Francisco Chronicle, and The Kansas City Star. She is the author of Prairie Home Cooking, Prairie Home Breads, and All-American Desserts.
Known as “the BBQ Queens,” Judith and Karen have authored several best-selling cookbooks: Fish & Shellfish — Grilled & Smoked, BBQ Queens’ Big Book of Barbecue, Weeknight Grilling, Easy Grilling & Simple Smoking, and BBQ Bash.
For more information on Karen Adler and Judith Fertig, please visit their website at www.BBQQueens.com.
____________________________________________________
Sample Recipes from the book
Char-Grilled Hearts of Romaine with Goat Cheese and Pinot Grigio Vinaigrette
The little bit of char on the romaine gives it an enormous flavor leap. It’s perfect for a summer salad.
Serves 6
Pinot Grigio Vinaigrette
1-1/2 cups (375 mL) Pinot Grigio
2 shallots, minced
2 teaspoons (10 mL) rice vinegar
Grated zest and juice of 1 lemon
3/4 cup (175 mL) olive oil
Kosher salt and freshly ground
Black pepper
3 hearts of romaine, halved lengthwise
Extra-virgin olive oil
4 ounces (125 g) goat cheese, crumbled
1 cup (250 mL) garlic-flavored croutons
Prepare the vinaigrette:
In a small saucepan, bring wine to a simmer over medium heat; simmer until reduced by half. Add shallots, vinegar, lemon zest and lemon juice. Gradually whisk in olive oil, then season to taste with salt and pepper. Set aside.
Prepare a hot fire in your grill.
Brush cut side of romaine with olive oil. Place cut side down on the grill. Grill for 3 to 4 minutes, or until outer lettuce leaves are charred and there are good grill marks on the cut side. (Do not close the grill lid or lettuce will wilt.)
Serve each half romaine sprinkled with crumbled goat cheese and croutons and drizzled with vinaigrette.
Tip:
Do not trim the core of the lettuce, or several of the outer leaves will fall off.
Short Ribs with Bourbon Barbecue Sauce
The key to this recipe is rendering enough of the fat from the short ribs during the oven-roasting process. Finish them on the grill with a lick of flame for caramelization.
Serves 8
• Preheat oven to 350°F (180°C)
• Baking sheet, lined with foil
• Baking racks
1/2 cup (125 mL) smoked paprika
2 tablespoons (25 mL) garlic salt
2 tablespoons (25 mL) lemon pepper
4 pounds (2 kg) beef short ribs, trimmed and membrane removed
Bourbon Barbecue Sauce
1-1/2 cups (375 mL) ketchup
1-1/2 cups (375 mL) chili sauce
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) apple- or fig-flavored balsamic vinegar
1/4 cup (50 mL) dry mustard
1/4 cup (50 mL) bourbon
1/4 cup (50 mL) water
1 tablespoon (15 mL) celery salt
1 tablespoon (15 mL) liquid smoke
In a bowl, combine paprika, garlic salt and lemon pepper. Sprinkle evenly over both sides of ribs. Place ribs on baking racks set on baking sheet. Bake in preheated oven for about 2-1/2 hours, or until meat pulls away from the ends of the bones.
Meanwhile, prepare the sauce:
In a large saucepan, combine ketchup, chili sauce, brown sugar, vinegar, mustard, bourbon, water, celery salt and liquid smoke; bring to a simmer over medium-low heat Simmer for 45 to 60 minutes, stirring occasionally, until slightly thickened.
Prepare a medium-hot fire in your grill.
Place ribs meaty side down on the grill. Grill for 7 to 10 minutes, or until meat is a nice burnished color. Turn ribs and slather the meaty side with sauce. Grill for 7 to 10 minutes, or until sauce is caramelized.
Tips
For maximum flavor, the ribs can be sprinkled with the paprika, garlic salt and lemon pepper up to 1 day before. Wrap well and store in the refrigerator.
After step 1, the ribs can be cooled, wrapped in foil and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before grilling.
The sauce can be stored in an airtight container in the refrigerator for up to 3 months.
Grilled Peaches with Buttery Amaretto Baste
Fresh, juicy peaches are one of summer’s true pleasures. We take them a step further by placing them on the grill for warmth and caramelization. The almond-flavored butter baste is simply divine.
Serves 4 to 8
Buttery Amaretto Baste
1/4 cup (50 mL) unsalted butter
1/4 cup (50 mL) amaretto
Pinch sea salt
4 large firm peaches or nectarines (unpeeled), halved
Crème fraîche or whipped cream
Blackberries, raspberries or blueberries
Prepare the baste:
In a small saucepan, melt butter over medium heat. Remove from heat and stir in amaretto and salt. Keep warm.
Prepare a medium-hot fire in your grill.
Brush peaches all over with baste. Place cut side down on the grill. Grill for 4 to 6 minutes, turning and basting once, until peaches are tender and blistered.
Arrange peaches on a platter or portion onto plates. Dollop with crème fraîche and scatter with berries.
Recipes from 300 BIG & BOLD BARBECUE & GRILLING RECIPES by Karen Adler and Judith Fertig
(Robert Rose Inc.; May 2009; $24.95/softcover)
Healthy Dining Guide Declares “It’s Not Only What You Eat, It’s Where You Eat”
It is often said “you are what you eat,” but according to best-selling food writers Nikki & David Goldbeck, the authors of, Healthy Highways: The Travelers Guide to Healthy Eating (Ceres Press, $19.95, Second Ed., 2009), “you are also where you eat.”
Since you are where you eat, the Goldbecks want you to find the healthiest eateries. And that’s why they have produced two editions of this guide to healthy eateries which lists vegetarian, vegan and those who have shown a commitment to healthy eating.
Healthy Highways is fast becoming the essential guide to healthy eating while on the highways and byways of the USA. Many people keep their copy in the glove compartment next to the maps and GPS. The new 2009 600-page edition has 1,000 more listings than the first edition with only a one dollar price increase In addition, there are free and exclusive updates on HealthyHighways.com for book’s owners.
Healthy Highways is arranged alphabetically by state and city for all 50 states. A unique feature are the state maps which the authors created to help travelers locate listings geographically. Naturally every entry in this succinct guide starts with the basics: address, phone number and hours of operation. Graphic symbols next to each entry indicate whether travelers will find a sit down meal or groceries to restock a cooler or picnic basket.
But the authors don’t stop there. In addition basic attributes is a bulleted list of what the establishment offers, such as: organic produce, vegetarian or vegan friendly, fresh juice, alcohol, seating and service style (wait staff or full service), take-out, and more. The Goldbecks add that, �not only does Healthy Highways help people eat better on the road, it also gives them an opportunity to see parts of the country that often whiz by.”
Among the listings are eateries ranging from drive-through to gourmet. There are several innovative health-conscious restaurant chains, beachside and open air venues, vegetarian street carts, all-vegetarian hospital and university cafeterias, ethnic restaurants that specialize in vegetarian or organic fare, clubs and pubs featuring vegetarian/natural food, and haute cuisine “tasting menus.” There are also locations where travelers can find prepackaged foods, natural beverages and healthy snacks.
Healthy Highways Always Up-to-Date
To keep Healthy Highways current, changes to listings are posted by users and the authors on HealthyHighways.com. Moreover, book owners will be able to download an exclusive supplement of new locations as they are discovered. The website also includes record of favorite Goldbeck travel and health resources, such as locations of swimming pools, national parks and pet friendly hotels.
ABOUT THE AUTHORS: Nikki and David Goldbecks� pioneering books have had a powerful influence on the way America eats for more than three decades. Best known for their 1970’s bestseller The Supermarket Handbook, and their widely acclaimed American Wholefoods Cuisine, the Goldbecks are also authors of The Good Breakfast Book, The Healthiest Diet in the World, and Eat Well, the YoChee Way. David’s latest book is The ABC’s of Fruits & Vegetables and Beyond.
Healthy Highways
Price: $19.95
Pages: 500
1-886101-13-2
978-1-886101-13-5
Pub Date: Spring/Summer 2009
Maps
Printed on recycled paper
TO ORDER (EDITOR IF POSSIBLE, PLEASE INCLUDE): Healthy Highways is available in book and natural food stores everywhere or directly for $19.95, plus $4.75 s/h and NY sales tax, from Ceres Press, P.O. Box 87, Woodstock, NY 12498, or visit HealthyHighways.com for online discounts.
Since you are where you eat, the Goldbecks want you to find the healthiest eateries. And that’s why they have produced two editions of this guide to healthy eateries which lists vegetarian, vegan and those who have shown a commitment to healthy eating.
Healthy Highways is fast becoming the essential guide to healthy eating while on the highways and byways of the USA. Many people keep their copy in the glove compartment next to the maps and GPS. The new 2009 600-page edition has 1,000 more listings than the first edition with only a one dollar price increase In addition, there are free and exclusive updates on HealthyHighways.com for book’s owners.
Healthy Highways is arranged alphabetically by state and city for all 50 states. A unique feature are the state maps which the authors created to help travelers locate listings geographically. Naturally every entry in this succinct guide starts with the basics: address, phone number and hours of operation. Graphic symbols next to each entry indicate whether travelers will find a sit down meal or groceries to restock a cooler or picnic basket.
But the authors don’t stop there. In addition basic attributes is a bulleted list of what the establishment offers, such as: organic produce, vegetarian or vegan friendly, fresh juice, alcohol, seating and service style (wait staff or full service), take-out, and more. The Goldbecks add that, �not only does Healthy Highways help people eat better on the road, it also gives them an opportunity to see parts of the country that often whiz by.”
Among the listings are eateries ranging from drive-through to gourmet. There are several innovative health-conscious restaurant chains, beachside and open air venues, vegetarian street carts, all-vegetarian hospital and university cafeterias, ethnic restaurants that specialize in vegetarian or organic fare, clubs and pubs featuring vegetarian/natural food, and haute cuisine “tasting menus.” There are also locations where travelers can find prepackaged foods, natural beverages and healthy snacks.
Healthy Highways Always Up-to-Date
To keep Healthy Highways current, changes to listings are posted by users and the authors on HealthyHighways.com. Moreover, book owners will be able to download an exclusive supplement of new locations as they are discovered. The website also includes record of favorite Goldbeck travel and health resources, such as locations of swimming pools, national parks and pet friendly hotels.
ABOUT THE AUTHORS: Nikki and David Goldbecks� pioneering books have had a powerful influence on the way America eats for more than three decades. Best known for their 1970’s bestseller The Supermarket Handbook, and their widely acclaimed American Wholefoods Cuisine, the Goldbecks are also authors of The Good Breakfast Book, The Healthiest Diet in the World, and Eat Well, the YoChee Way. David’s latest book is The ABC’s of Fruits & Vegetables and Beyond.
Healthy Highways
Price: $19.95
Pages: 500
1-886101-13-2
978-1-886101-13-5
Pub Date: Spring/Summer 2009
Maps
Printed on recycled paper
TO ORDER (EDITOR IF POSSIBLE, PLEASE INCLUDE): Healthy Highways is available in book and natural food stores everywhere or directly for $19.95, plus $4.75 s/h and NY sales tax, from Ceres Press, P.O. Box 87, Woodstock, NY 12498, or visit HealthyHighways.com for online discounts.
Monday, May 4, 2009
"A Summer in Spain" at the National Gallery of Art: Garden Cafe Espana by Chef Jose Andres
The National Gallery of Art welcomes award-winning Spanish Chef José Andrés, who will transform the Gallery’s picturesque Garden Café into Garden Café España in honor of Luis Meléndez: Master of the Spanish Still Life and The Art of Power: Royal Armor and Portraits from Imperial Spain. Served May 4 through September 17, the menu features signature Spanish dishes specially created by Chef Andrés and inspired by works of art in the exhibitions.
Chef Andrés, the host of PBS-TV's cooking series "Made in Spain," author of the companion cookbook, culinary director of the recently opened SLS Hotel and The Bazaar by José Andrés in Los Angeles, and chef /owner of THINKfoodGROUP, which operates the Washington restaurants Jaleo, Café Atlantico, Zaytinya, Oyamel and Minibar by José Andrés, worked in partnership with Restaurant Associates at the Gallery to create Garden Café España. The offerings, which include a buffet as well as à la carte dishes specially created by Chef Andrés, will be paired with wines. Recipe cards for some items are made available to Garden Café patrons with their meals.
For full details and to order press images for Garden Café España, please visit http://www.nga.gov/press/2009/cafe_espana.shtm
More information about Chef José Andrés is available at http://www.thinkfoodgroup.com/
Luis Meléndez: Master of the Spanish Still Life
May 17 – August 23, 2009
Delights from the Spanish table are captured in 31 exquisite paintings, some never shown publicly, by 18th-century still life master Luis Melendez (1715–1780).
For details and to order press images, please visit http://www.nga.gov/press/exh/2853/index.shtm
The Art of Power: Royal Armor and Portraits from Imperial Spain
June 28 – November 1, 2009
Armor from the renowned Spanish Royal Armory in Madrid will be paired for the first time with portraits depicting emperors and kings wearing the same armor, joined by magnificent tapestries and works on paper that depict armor worn primarily in the courtly, chivalric context of parades, pageants, and jousting tournaments, as well as battles.
For details and to order press images, please visit http://www.nga.gov/press/exh/3018/index.shtm
Chef Andrés, the host of PBS-TV's cooking series "Made in Spain," author of the companion cookbook, culinary director of the recently opened SLS Hotel and The Bazaar by José Andrés in Los Angeles, and chef /owner of THINKfoodGROUP, which operates the Washington restaurants Jaleo, Café Atlantico, Zaytinya, Oyamel and Minibar by José Andrés, worked in partnership with Restaurant Associates at the Gallery to create Garden Café España. The offerings, which include a buffet as well as à la carte dishes specially created by Chef Andrés, will be paired with wines. Recipe cards for some items are made available to Garden Café patrons with their meals.
For full details and to order press images for Garden Café España, please visit http://www.nga.gov/press/2009/cafe_espana.shtm
More information about Chef José Andrés is available at http://www.thinkfoodgroup.com/
Luis Meléndez: Master of the Spanish Still Life
May 17 – August 23, 2009
Delights from the Spanish table are captured in 31 exquisite paintings, some never shown publicly, by 18th-century still life master Luis Melendez (1715–1780).
For details and to order press images, please visit http://www.nga.gov/press/exh/2853/index.shtm
The Art of Power: Royal Armor and Portraits from Imperial Spain
June 28 – November 1, 2009
Armor from the renowned Spanish Royal Armory in Madrid will be paired for the first time with portraits depicting emperors and kings wearing the same armor, joined by magnificent tapestries and works on paper that depict armor worn primarily in the courtly, chivalric context of parades, pageants, and jousting tournaments, as well as battles.
For details and to order press images, please visit http://www.nga.gov/press/exh/3018/index.shtm
Kernel Season’s Creates Buttery Popcorn without the Fat and Calories
More Americans than ever are concerned about their food habits, according to American Dietetic Associations’s 2008 public opinion survey. But finding a snack that tastes good and truly is low in calories and fat is not that easy. Supposedly healthy snacks such as trail mix can contain more than 600 calories and 40 grams of fat per cup. Grabbing a smoothie from the drive-through window can add an extra 600 – 800 calories to your day. And, a serving of granola with the wildly popular Greek yogurt packs in a whopping 20 grams of fat and 500 calories.
For people looking for a filling and guilt-free snack, popcorn is a safe bet. At 24 calories per cup, you can have five cups of air-popped popcorn for under 130 calories. But air-popped popcorn can seem dry and flavorless – and adding butter just adds fat and calories.
To keep your popcorn healthy and tasty, Kernel Season’s, the nation’s number one brand of popcorn seasoning, has introduced a new all natural butter-flavored, zero calorie popcorn spritzer. A few sprays of Kernel Season’s Popcorn Spritzer (suggested retail, $2.79) adds guilt-free flavor to any bowl of America’s favorite treat. The spritzer, made with a blend of canola, sunflower and corn oils, gives popcorn the taste of buttered movie theater popcorn, with zero fat per serving. Enjoy it with popcorn alone, or follow the spritzer with one of Kernel Season’s popcorn seasoning flavors from cheesy White Cheddar or Nacho Cheddar, sweet Kettle Corn and savory Ranch for an extra delicious, guilt-free kick of flavor.
Popcorn Spritzer pairs nicely with Kernel Season’s brand new Premium Raw Kernel Popping Corn (suggested retail, $2.39 per one pound pouch), the highest quality popcorn available. Nearly hull-less, this popcorn pops up fluffy, tender and crisp – and weighs in at just 120 calories for five cups.
Kernel Season’s Popcorn Spritzer and Raw Kernel Popping Popcorn are available at grocery stores across America.
About Kernel Season’s
Kernel Season’s, headquartered in Elk Grove Village, IL, is the number one popcorn seasoning in the country. The flavors are all natural blends made with real cheese and are offered at more than 20,000 movie theater screens nationwide. They may be purchased for home use at more than 18,000 grocery stores across America including Wal-Mart, Target, K Mart, Blockbuster Video, Safeway and Food Lion. Kernel Season’s products and popcorn accessories can be purchased at www.NoMoreNakedPopcorn.com.
Kernel Season’s product line:
Kernel Season’s Popcorn Seasoning flavors:
White Cheddar
Butter
Nacho Cheddar
Parmesan and Garlic
Ranch
Sour Cream and Onion
Salt
Caramel
Kettle Corn
Jalapeno
Kernel Season’s Popping Corn
Kernel Season’s Popcorn Spritzer
Kernel Season’s Popping and Topping Oil
For people looking for a filling and guilt-free snack, popcorn is a safe bet. At 24 calories per cup, you can have five cups of air-popped popcorn for under 130 calories. But air-popped popcorn can seem dry and flavorless – and adding butter just adds fat and calories.
To keep your popcorn healthy and tasty, Kernel Season’s, the nation’s number one brand of popcorn seasoning, has introduced a new all natural butter-flavored, zero calorie popcorn spritzer. A few sprays of Kernel Season’s Popcorn Spritzer (suggested retail, $2.79) adds guilt-free flavor to any bowl of America’s favorite treat. The spritzer, made with a blend of canola, sunflower and corn oils, gives popcorn the taste of buttered movie theater popcorn, with zero fat per serving. Enjoy it with popcorn alone, or follow the spritzer with one of Kernel Season’s popcorn seasoning flavors from cheesy White Cheddar or Nacho Cheddar, sweet Kettle Corn and savory Ranch for an extra delicious, guilt-free kick of flavor.
Popcorn Spritzer pairs nicely with Kernel Season’s brand new Premium Raw Kernel Popping Corn (suggested retail, $2.39 per one pound pouch), the highest quality popcorn available. Nearly hull-less, this popcorn pops up fluffy, tender and crisp – and weighs in at just 120 calories for five cups.
Kernel Season’s Popcorn Spritzer and Raw Kernel Popping Popcorn are available at grocery stores across America.
About Kernel Season’s
Kernel Season’s, headquartered in Elk Grove Village, IL, is the number one popcorn seasoning in the country. The flavors are all natural blends made with real cheese and are offered at more than 20,000 movie theater screens nationwide. They may be purchased for home use at more than 18,000 grocery stores across America including Wal-Mart, Target, K Mart, Blockbuster Video, Safeway and Food Lion. Kernel Season’s products and popcorn accessories can be purchased at www.NoMoreNakedPopcorn.com.
Kernel Season’s product line:
Kernel Season’s Popcorn Seasoning flavors:
White Cheddar
Butter
Nacho Cheddar
Parmesan and Garlic
Ranch
Sour Cream and Onion
Salt
Caramel
Kettle Corn
Jalapeno
Kernel Season’s Popping Corn
Kernel Season’s Popcorn Spritzer
Kernel Season’s Popping and Topping Oil
Friday, May 1, 2009
Frugal Tilapia Meal Contest
Calling all creative and cost-conscious cooks! Regal Springs Tilapia, the world’s largest producer of the mild-tasting, popular fish, is searching for the best family-friendly tilapia meal for no more than $15. Six finalists will receive cash prizes. The grand prize winner receives $5,000 and may appear on the company’s website and promotional materials. The contest begins May 1 and ends August 1, 2009.
Anyone in the 50 contiguous United States and District of Columbia who is over 18 and enjoys cooking fish can enter the contest. Recipes must be original and meals must include a tilapia entrée, salad and vegetable or fruit to feed a family of four for no more than $15. The judges may consist of professional chefs, restaurateurs and managers in the food service industry. Winners will be notified by email and announced on the website by Sept. 1. Judges will base their decisions on the following criteria: creativity, ingredients, thoroughness of instructions, and other such criteria as may be determined by Regal Springs Tilapia. For complete Contest requirements, Official Rules and to enter the Contest, log on to www.regalsprings.com.
About Regal Springs
Regal Springs Tilapia was founded in 1988 and is known for its unprecedented, sustainable approach to raising the popular whitefish Americans have grown to love.
Regal Springs takes its commitment to quality very seriously. It adheres to the highest standards at its farms in Honduras and Indonesia which are located in fresh, clean lakes, and fish are fed the highest quality feed. Regal Springs goes to great lengths to produce only the highest quality tilapia using sustainable methods For this reason, fish lovers who are looking for the best tasting, highest quality tilapia should always make sure their fresh fish is produced in Honduras and their frozen fish is from Indonesia.
Anyone in the 50 contiguous United States and District of Columbia who is over 18 and enjoys cooking fish can enter the contest. Recipes must be original and meals must include a tilapia entrée, salad and vegetable or fruit to feed a family of four for no more than $15. The judges may consist of professional chefs, restaurateurs and managers in the food service industry. Winners will be notified by email and announced on the website by Sept. 1. Judges will base their decisions on the following criteria: creativity, ingredients, thoroughness of instructions, and other such criteria as may be determined by Regal Springs Tilapia. For complete Contest requirements, Official Rules and to enter the Contest, log on to www.regalsprings.com.
About Regal Springs
Regal Springs Tilapia was founded in 1988 and is known for its unprecedented, sustainable approach to raising the popular whitefish Americans have grown to love.
Regal Springs takes its commitment to quality very seriously. It adheres to the highest standards at its farms in Honduras and Indonesia which are located in fresh, clean lakes, and fish are fed the highest quality feed. Regal Springs goes to great lengths to produce only the highest quality tilapia using sustainable methods For this reason, fish lovers who are looking for the best tasting, highest quality tilapia should always make sure their fresh fish is produced in Honduras and their frozen fish is from Indonesia.
Nutritious Hemp Seed Butter is Spreading Due to Delicious Recipes Like Cinnamon Delight Hemp Spread
Peanut butter has long been one of North America’s favorite comfort foods, but the recent, massive product recall scare and the growing number of people with tree nut allergies have boosted culinary experimentation with ‘alternative’ seed spreads that are pleasing health-minded consumers. One of the popular new healthy alternatives to peanut butter is Hemp Seed Butter. While peanut butter has often been touted as a nutritious spread, nutrition experts and consumers are recognizing that Hemp Seed Butter with its 2000 mg of Omega-3 and 11g of protein per serving (2 Tbsp) blows peanut butter away.
Even though more than 181 million people in the U.S. use nut butters on their toast or in their sandwiches, according to a 2006 report from market research firm Packaged Facts, adventurous foodies are finding that the new wave of gourmet seed butters that are replacing peanut butter spreads in refrigerators across North America are an ideal way to add natural texture, flavor, color and nutrition benefits to recipes. Below is a delicious recipe by Kristen Suzanne of Kristen’s Raw courtesy of hemp foods leader Manitoba Harvest Hemp Foods & Oils (www.manitobaharvest.com), which exemplifies this fun culinary trend.
Cinnamon Delight Hemp Spread
1/2 cup Manitoba Harvest Hemp Seed Butter
2 teaspoons raw agave nectar
1/2 teaspoon cinnamon
pinch nutmeg
pinch sea salt
Stir all of the ingredients together in a bowl.
Hemp Seed - Nature’s Most Balanced Source of Omega-3 and Omega-6 Essential Fats
Manitoba Harvest Hemp Seed Butter contains more heart-healthy omega 3 & 6 essential fats than any other seed or nut butter. It is also one of nature’s richest sources of complete protein. In his book, Fats that Heal, Fats that Kill, nutrition expert Dr. Udo Erasmus states: “Hemp seed butter puts peanut butter to shame in nutritional value.” In addition to the important nutrients found in all-natural Manitoba Harvest Hemp Seed Butter, what it doesn’t contain also makes nutrition experts happy: no Trans Fats, no hydrogenated oils, no cholesterol, no added sugar, no gluten, no preservatives, and no artificial colors or flavors. Hemp seed butter has an attractive emerald green color, due to its rich content of chlorophyll, a powerful antioxidant. It’s an added bonus that Manitoba Harvest Hemp Seed Butter is an eco-friendly product made from non-GMO hemp seed that is grown without the use of pesticides or herbicides.
Hemp seed butter can substitute for other nut or seed butters in just about any recipe, for more recipe ideas, visit www.manitobaharvest.com/recipes. In addition to being a healthy and tasty ingredient blended into smoothies and sauces, or combined with herbs and spices to create delicious pates and dips, Manitoba Harvest Hemp Seed Butter is also ideal as a spread for sandwiches, breads, bagels, crackers and croissants.
According to a study published in the December 2003 edition of the Journal of Allergy and Clinical Immunology, the incidence of peanut allergy in children doubled between 1997 and 2002 to 600,000. Because hemp is not known to be an allergen, Manitoba Harvest Hemp Seed Butter is perfect for jelly and butter sandwiches in children’s school lunches, especially since many schools are warning parents not to provide foods like peanut butter that might affect other kids with sensitivities. Approximately 2.2 million U.S. school-age children have food allergies and 1 out of 17 children under the age of 3 has a food allergy, according to the advocacy group Food Allergy and Anaphylaxis Network (FAAN). Manitoba Harvest customers do not have to worry about allergen cross-contamination during production of their seed butter because Manitoba Harvest makes their Hemp Seed Butter in their own dedicated allergen-free facility.
Like other nut and seed butters, hemp seed butter should be refrigerated after opening and then consumed before the expiration date. All Manitoba Harvest products are packaged in light-impermeable packages and flushed with an inert gas to prevent oxidation. The SRP for a 10-ounce jar of Manitoba Harvest Hemp Seed Butter is $9.99 and it is widely available at stores in the U.S. and Canada and at www.manitobaharvest.com. Please feel free to pass on the promo code Spr09HSBPR to receive 20% off an unlimited qty of 10oz Hemp Seed Butters at their webstore. This code will expire June 21, 2009.
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the largest vertically integrated hemp food manufacturer in the world. Manitoba Harvest produces cold-pressed Hemp Oil, Shelled Hemp Seed, Hemp Seed Butter and a line of Hemp Protein Powders at their new, certified organic state-of-the-art facility. They also produce Hemp Bliss® - the award-winning and first-ever line of organic non-dairy hempmilks. In addition to their own popular brand of hemp foods, Manitoba Harvest supplies many other leading consumer brands with nutraceutical and functional hemp food ingredients. www.manitobaharvest.com.
Even though more than 181 million people in the U.S. use nut butters on their toast or in their sandwiches, according to a 2006 report from market research firm Packaged Facts, adventurous foodies are finding that the new wave of gourmet seed butters that are replacing peanut butter spreads in refrigerators across North America are an ideal way to add natural texture, flavor, color and nutrition benefits to recipes. Below is a delicious recipe by Kristen Suzanne of Kristen’s Raw courtesy of hemp foods leader Manitoba Harvest Hemp Foods & Oils (www.manitobaharvest.com), which exemplifies this fun culinary trend.
Cinnamon Delight Hemp Spread
1/2 cup Manitoba Harvest Hemp Seed Butter
2 teaspoons raw agave nectar
1/2 teaspoon cinnamon
pinch nutmeg
pinch sea salt
Stir all of the ingredients together in a bowl.
Hemp Seed - Nature’s Most Balanced Source of Omega-3 and Omega-6 Essential Fats
Manitoba Harvest Hemp Seed Butter contains more heart-healthy omega 3 & 6 essential fats than any other seed or nut butter. It is also one of nature’s richest sources of complete protein. In his book, Fats that Heal, Fats that Kill, nutrition expert Dr. Udo Erasmus states: “Hemp seed butter puts peanut butter to shame in nutritional value.” In addition to the important nutrients found in all-natural Manitoba Harvest Hemp Seed Butter, what it doesn’t contain also makes nutrition experts happy: no Trans Fats, no hydrogenated oils, no cholesterol, no added sugar, no gluten, no preservatives, and no artificial colors or flavors. Hemp seed butter has an attractive emerald green color, due to its rich content of chlorophyll, a powerful antioxidant. It’s an added bonus that Manitoba Harvest Hemp Seed Butter is an eco-friendly product made from non-GMO hemp seed that is grown without the use of pesticides or herbicides.
Hemp seed butter can substitute for other nut or seed butters in just about any recipe, for more recipe ideas, visit www.manitobaharvest.com/recipes. In addition to being a healthy and tasty ingredient blended into smoothies and sauces, or combined with herbs and spices to create delicious pates and dips, Manitoba Harvest Hemp Seed Butter is also ideal as a spread for sandwiches, breads, bagels, crackers and croissants.
According to a study published in the December 2003 edition of the Journal of Allergy and Clinical Immunology, the incidence of peanut allergy in children doubled between 1997 and 2002 to 600,000. Because hemp is not known to be an allergen, Manitoba Harvest Hemp Seed Butter is perfect for jelly and butter sandwiches in children’s school lunches, especially since many schools are warning parents not to provide foods like peanut butter that might affect other kids with sensitivities. Approximately 2.2 million U.S. school-age children have food allergies and 1 out of 17 children under the age of 3 has a food allergy, according to the advocacy group Food Allergy and Anaphylaxis Network (FAAN). Manitoba Harvest customers do not have to worry about allergen cross-contamination during production of their seed butter because Manitoba Harvest makes their Hemp Seed Butter in their own dedicated allergen-free facility.
Like other nut and seed butters, hemp seed butter should be refrigerated after opening and then consumed before the expiration date. All Manitoba Harvest products are packaged in light-impermeable packages and flushed with an inert gas to prevent oxidation. The SRP for a 10-ounce jar of Manitoba Harvest Hemp Seed Butter is $9.99 and it is widely available at stores in the U.S. and Canada and at www.manitobaharvest.com. Please feel free to pass on the promo code Spr09HSBPR to receive 20% off an unlimited qty of 10oz Hemp Seed Butters at their webstore. This code will expire June 21, 2009.
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the largest vertically integrated hemp food manufacturer in the world. Manitoba Harvest produces cold-pressed Hemp Oil, Shelled Hemp Seed, Hemp Seed Butter and a line of Hemp Protein Powders at their new, certified organic state-of-the-art facility. They also produce Hemp Bliss® - the award-winning and first-ever line of organic non-dairy hempmilks. In addition to their own popular brand of hemp foods, Manitoba Harvest supplies many other leading consumer brands with nutraceutical and functional hemp food ingredients. www.manitobaharvest.com.
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