Italians love to talk about food. The aroma of a simmering ragù, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and with the same passion. But why? And why in this culture, arguably more than any other?
Elena Kostioukovitch answers those questions in her book WHY ITALIANS LOVE TO TALK ABOUT FOOD (Ferrar, Straus & Giroux, September 2009, $30), an international best seller being published for the first time in English this fall. In this learned and charming narrative, Kostioukovitch takes us on a comprehensive journey through Italy’s major regions and introduces us to the food and culture of each. Along the way, she delves deep into the country’s history, exploring the literature and traditions that surround its most prized dishes. Inside readers will discover:
· Which popular dish emerged from the Milanese region and is considered the “center and fulcrum” of their cuisine
· Why pesto is more than a delicious sauce; it was actually invented as a very practical means to an end
· The fascinating tastes and eating habits of many Roman pontiffs and how the church has had a distinct influence on the food and culture of Rome
· How the autumnal hunt for the white truffles of Alba in Piedmont became the badge of gastronomical opulence for the area
Kostioukovitch also profiles the distinctive dishes of each region, such as Tuscan panzanella and the arancini of Lasio and Rome, as well as local products like olive oil from Lake Garda in Trentino Alto Adige and Umbria’s renowned barbozzo prosciutto (pork cheek).
Peppered throughout, readers will find chapters that discuss key ingredients in Italian cooking like pasta and risotto as well as chapters on politics and sex. The reader will come to realize that every part of Italy’s culture is uniquely connected to its culinary traditions and that to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Venetian or a Sardinian.
Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, WHY ITALIANS LOVE TO TALK ABOUT FOOD is sure to become the definitive book on Italian gastronomy. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy’s culinary gifts.
Advance praise from:
· Jacques Pepin
· Heller Willinger
· Tom Colicchio
· Michael Romano
· Evan Kleiman
About the Author
Elena Kostioukovitch was born in Kiev in 1958, studied in Russia, and moved to Italy in 1988. She is an essayist, translator, and literary agent. Her 1988 translation of Umberto Eco’s The Name of the Rose was a literary sensation in Russia and led to a longtime collaboration with Eco. Since 1988, she has been editor of the Russian series for Bompiani/RCS Publishers and, since 1996, of a series from Edizioni Frassinelli. She is the recipient of numerous prizes, including the Welcome Prize (2006), given by the Russian National Association of Restaurateurs. In 2006 Kostioukovitch published the Italian version of this book, Perché agli italiani piace parlare del cibo. A bestseller in Italy, as it was in Russia, the book won the 2007 Bancarella della Cucina award and the
2007 Chiavari Literary Award. Elena Kostioukovitch lives with her husband and two children in Milan.
WHY ITALIANS LOVE TO TALK ABOUT FOOD
By Elena Kostioukovitch
Farrar, Straus and Giroux
September 2009
Hardcover Original/$30.00
ISBN: 978-0-374.28994-2
Tuesday, October 6, 2009
New Chocolate Peanut Butter Protein Bar
Amazing Grass, the premiere producer of organic Green SuperFoods, is pleased to announce the launch of their new Chocolate Peanut Butter Protein Bar. By combining the antioxidant rich fruits and vegetables of their alkalizing Green SuperFood Powder with organic peanuts and whey protein, the new chocolate covered bar satisfies hunger and delivers nutrients to the body in a healthy and delicious way.
With today's busier lifestyles and poor dietary habits, the Chocolate Peanut Butter Protein Bar provides consumers with a more potent, convenient and affordable way to get their 5+ daily servings of fruits and vegetables. This new enzyme rich, high protein bar contains every nutrient the body needs (except for vitamin D which is processed naturally from sunlight). Therefore, it is perfect for people on the go, including athletes, students, backpackers, travelers and commuters.
"Grass has never tasted so good," says co-founder Todd Habermehl. "The response so far from consumers has been phenomenal - they love the taste and texture of the bar and the convenience it offers them in meeting their daily nutritional needs," adds Habermehl. "The wheat and barley grass that we grow is harvested at the proper time before gluten forms. So it may be a surprise to some people that all of our products including the new Chocolate Peanut Butter Bar are gluten-free," adds Habermehl.
The nutritional profile of the Chocolate Peanut Butter Protein Bar is impressive. It features 12 grams of protein and has 270 calories, 14 grams of healthy omega fats, 19 grams of sugar and 28 grams of carbohydrates. The ingredients include: Organic Peanut Butter, Organic Agave Nectar, Organic Dates, Whey Protein Concentrate, Organic Peanuts, Organic Rice Crisps, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase and Organic Peppermint), Natural Flavor, Peanut Extract, Organic Vanilla Extract and Sea Salt.
The Amazing Grass Green SuperFood blend provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers. The Chocolate Peanut Butter Protein Bar also features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor.
The suggested retail price of the Chocolate Peanut Butter Protein Bar is $2.99. It is available nationwide at retailers such as Whole Foods Markets and can also be purchased online at www.AmazingGrass.com.
Amazing Grass Green SuperFood Powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. Amazing Grass also offers Green SuperFood Energy Bars, Amazing Meal, Kidz SuperFood Powders, Organic Wheat Grass Powder and Organic What Grass Tablets.
Amazing Grass is a friends and family owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says co-founder Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
With today's busier lifestyles and poor dietary habits, the Chocolate Peanut Butter Protein Bar provides consumers with a more potent, convenient and affordable way to get their 5+ daily servings of fruits and vegetables. This new enzyme rich, high protein bar contains every nutrient the body needs (except for vitamin D which is processed naturally from sunlight). Therefore, it is perfect for people on the go, including athletes, students, backpackers, travelers and commuters.
"Grass has never tasted so good," says co-founder Todd Habermehl. "The response so far from consumers has been phenomenal - they love the taste and texture of the bar and the convenience it offers them in meeting their daily nutritional needs," adds Habermehl. "The wheat and barley grass that we grow is harvested at the proper time before gluten forms. So it may be a surprise to some people that all of our products including the new Chocolate Peanut Butter Bar are gluten-free," adds Habermehl.
The nutritional profile of the Chocolate Peanut Butter Protein Bar is impressive. It features 12 grams of protein and has 270 calories, 14 grams of healthy omega fats, 19 grams of sugar and 28 grams of carbohydrates. The ingredients include: Organic Peanut Butter, Organic Agave Nectar, Organic Dates, Whey Protein Concentrate, Organic Peanuts, Organic Rice Crisps, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase and Organic Peppermint), Natural Flavor, Peanut Extract, Organic Vanilla Extract and Sea Salt.
The Amazing Grass Green SuperFood blend provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers. The Chocolate Peanut Butter Protein Bar also features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor.
The suggested retail price of the Chocolate Peanut Butter Protein Bar is $2.99. It is available nationwide at retailers such as Whole Foods Markets and can also be purchased online at www.AmazingGrass.com.
Amazing Grass Green SuperFood Powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. Amazing Grass also offers Green SuperFood Energy Bars, Amazing Meal, Kidz SuperFood Powders, Organic Wheat Grass Powder and Organic What Grass Tablets.
Amazing Grass is a friends and family owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says co-founder Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
New Chocolate Peanut Butter Protein Bar
Amazing Grass, the premiere producer of organic Green SuperFoods, is pleased to announce the launch of their new Chocolate Peanut Butter Protein Bar. By combining the antioxidant rich fruits and vegetables of their alkalizing Green SuperFood Powder with organic peanuts and whey protein, the new chocolate covered bar satisfies hunger and delivers nutrients to the body in a healthy and delicious way.
With today's busier lifestyles and poor dietary habits, the Chocolate Peanut Butter Protein Bar provides consumers with a more potent, convenient and affordable way to get their 5+ daily servings of fruits and vegetables. This new enzyme rich, high protein bar contains every nutrient the body needs (except for vitamin D which is processed naturally from sunlight). Therefore, it is perfect for people on the go, including athletes, students, backpackers, travelers and commuters.
"Grass has never tasted so good," says co-founder Todd Habermehl. "The response so far from consumers has been phenomenal - they love the taste and texture of the bar and the convenience it offers them in meeting their daily nutritional needs," adds Habermehl. "The wheat and barley grass that we grow is harvested at the proper time before gluten forms. So it may be a surprise to some people that all of our products including the new Chocolate Peanut Butter Bar are gluten-free," adds Habermehl.
The nutritional profile of the Chocolate Peanut Butter Protein Bar is impressive. It features 12 grams of protein and has 270 calories, 14 grams of healthy omega fats, 19 grams of sugar and 28 grams of carbohydrates. The ingredients include: Organic Peanut Butter, Organic Agave Nectar, Organic Dates, Whey Protein Concentrate, Organic Peanuts, Organic Rice Crisps, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase and Organic Peppermint), Natural Flavor, Peanut Extract, Organic Vanilla Extract and Sea Salt.
The Amazing Grass Green SuperFood blend provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers. The Chocolate Peanut Butter Protein Bar also features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor.
The suggested retail price of the Chocolate Peanut Butter Protein Bar is $2.99. It is available nationwide at retailers such as Whole Foods Markets and can also be purchased online at www.AmazingGrass.com.
Amazing Grass Green SuperFood Powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. Amazing Grass also offers Green SuperFood Energy Bars, Amazing Meal, Kidz SuperFood Powders, Organic Wheat Grass Powder and Organic What Grass Tablets.
Amazing Grass is a friends and family owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says co-founder Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
With today's busier lifestyles and poor dietary habits, the Chocolate Peanut Butter Protein Bar provides consumers with a more potent, convenient and affordable way to get their 5+ daily servings of fruits and vegetables. This new enzyme rich, high protein bar contains every nutrient the body needs (except for vitamin D which is processed naturally from sunlight). Therefore, it is perfect for people on the go, including athletes, students, backpackers, travelers and commuters.
"Grass has never tasted so good," says co-founder Todd Habermehl. "The response so far from consumers has been phenomenal - they love the taste and texture of the bar and the convenience it offers them in meeting their daily nutritional needs," adds Habermehl. "The wheat and barley grass that we grow is harvested at the proper time before gluten forms. So it may be a surprise to some people that all of our products including the new Chocolate Peanut Butter Bar are gluten-free," adds Habermehl.
The nutritional profile of the Chocolate Peanut Butter Protein Bar is impressive. It features 12 grams of protein and has 270 calories, 14 grams of healthy omega fats, 19 grams of sugar and 28 grams of carbohydrates. The ingredients include: Organic Peanut Butter, Organic Agave Nectar, Organic Dates, Whey Protein Concentrate, Organic Peanuts, Organic Rice Crisps, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase and Organic Peppermint), Natural Flavor, Peanut Extract, Organic Vanilla Extract and Sea Salt.
The Amazing Grass Green SuperFood blend provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers. The Chocolate Peanut Butter Protein Bar also features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor.
The suggested retail price of the Chocolate Peanut Butter Protein Bar is $2.99. It is available nationwide at retailers such as Whole Foods Markets and can also be purchased online at www.AmazingGrass.com.
Amazing Grass Green SuperFood Powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. Amazing Grass also offers Green SuperFood Energy Bars, Amazing Meal, Kidz SuperFood Powders, Organic Wheat Grass Powder and Organic What Grass Tablets.
Amazing Grass is a friends and family owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says co-founder Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
Whole Foods to carry new line of gourmet Biscuits for Cheese
People have been making and eating cheese for hundreds of years, in places all over the globe -- France, Italy, Australia, even Egypt, Argentina and New Zealand. With hundreds of different textures, flavors and varieties, just try to find a nice cracker to go with them.
That was Maria Walley’s motivation when she started Daelia’s earlier this year.
“Cheese lovers know that great cheese should be served with interesting breads and crackers that complement and bring out the natural flavors of the cheese, but don’t overwhelm them,” said Walley, a genuine foodie who has spent her nearly 20-year career working in the cheese and specialty foods business. “I wanted to make a biscuit specially designed to go with all types of cheeses, and so Daelia’s Biscuits for Cheese were born.”
Made with the highest quality ingredients, the almond flavored Daelia’s Biscuits have no added fat or salt that would detract from the flavor of the cheeses. They’re sturdy so they won’t break easily and they’re pleasing to the eye and the palette. In June, Walley finalized her Daelia’s Biscuits product and its packaging, and in August she traveled to the American Cheese Society conference to test the waters with cheese connoisseurs and specialty foods experts from across the industry. She wanted feedback. What she got was a national distribution deal with Whole Foods Market (NASDAQ: WFMI), the world’s leading natural and organic grocery store with more than 280 locations across the globe, and several other independents clamoring to add Daelia’s Biscuits to their cheese departments.
“I never expected the process to move this quickly, but the response was so positive,” added Walley. “Everyone loved the product and everyone saw the potential for a line of biscuits specially created to go with a variety of cheeses, from domestic to imported, soft-ripened to aged Cheddars. It’s perfect for food lovers who enjoy exploring the full range of flavors or making the perfect holiday cheese plate. I wanted to give them the ideal accompaniment for their cheeses and wines.”
Who better than Walley to come up with that perfect biscuit? She owned and operated a specialty food and wine retail shop in Cincinnati’s affluent Hyde Park neighborhood in the early 1990s, then launched the Hyde Park Specialty Food Marketing Group, a food brokerage and consulting practice. From there, she became managing director for U.S. operations for Cheese from Britain, a sales and marketing organization with a focus on developing retail business for fine cheese producers and exporters across the United Kingdom. Walley had the seed of the Daelia’s Biscuits idea in 2007 and in early 2009, it was time to bring it to life.
Made in the U.S.A. and based on an old Mediterranean recipe, Daelia’s Biscuits for Cheese (Almond) will be available in Whole Foods Market locations beginning October 1, and Walley plans to add additional flavors by the end of 2009.
“Whole Foods Market is an iconic brand, and I’m very excited to launch Daelia’s Biscuits for Cheese with them,” said Walley. “Having worked in this industry for so long, I know it often takes years to develop, test and place a product with Whole Foods Market, so to accelerate the timeline this much really speaks volumes about the quality of the product and the great response we expect to get from the marketplace.”
About Daelia’s Biscuits for Cheese
Made in the U.S.A. and based on an old Mediterranean recipe, Daelia’s Biscuits for Cheese are designed specifically to go with all types of cheeses, bringing out their natural flavors but never overwhelming them. Daelia’s Biscuits are currently available in Almond flavor and can be found in Whole Foods Market locations across the country. For more information, call 513.404.2545 or visit www.daeliasbiscuitsforcheese.com.
That was Maria Walley’s motivation when she started Daelia’s earlier this year.
“Cheese lovers know that great cheese should be served with interesting breads and crackers that complement and bring out the natural flavors of the cheese, but don’t overwhelm them,” said Walley, a genuine foodie who has spent her nearly 20-year career working in the cheese and specialty foods business. “I wanted to make a biscuit specially designed to go with all types of cheeses, and so Daelia’s Biscuits for Cheese were born.”
Made with the highest quality ingredients, the almond flavored Daelia’s Biscuits have no added fat or salt that would detract from the flavor of the cheeses. They’re sturdy so they won’t break easily and they’re pleasing to the eye and the palette. In June, Walley finalized her Daelia’s Biscuits product and its packaging, and in August she traveled to the American Cheese Society conference to test the waters with cheese connoisseurs and specialty foods experts from across the industry. She wanted feedback. What she got was a national distribution deal with Whole Foods Market (NASDAQ: WFMI), the world’s leading natural and organic grocery store with more than 280 locations across the globe, and several other independents clamoring to add Daelia’s Biscuits to their cheese departments.
“I never expected the process to move this quickly, but the response was so positive,” added Walley. “Everyone loved the product and everyone saw the potential for a line of biscuits specially created to go with a variety of cheeses, from domestic to imported, soft-ripened to aged Cheddars. It’s perfect for food lovers who enjoy exploring the full range of flavors or making the perfect holiday cheese plate. I wanted to give them the ideal accompaniment for their cheeses and wines.”
Who better than Walley to come up with that perfect biscuit? She owned and operated a specialty food and wine retail shop in Cincinnati’s affluent Hyde Park neighborhood in the early 1990s, then launched the Hyde Park Specialty Food Marketing Group, a food brokerage and consulting practice. From there, she became managing director for U.S. operations for Cheese from Britain, a sales and marketing organization with a focus on developing retail business for fine cheese producers and exporters across the United Kingdom. Walley had the seed of the Daelia’s Biscuits idea in 2007 and in early 2009, it was time to bring it to life.
Made in the U.S.A. and based on an old Mediterranean recipe, Daelia’s Biscuits for Cheese (Almond) will be available in Whole Foods Market locations beginning October 1, and Walley plans to add additional flavors by the end of 2009.
“Whole Foods Market is an iconic brand, and I’m very excited to launch Daelia’s Biscuits for Cheese with them,” said Walley. “Having worked in this industry for so long, I know it often takes years to develop, test and place a product with Whole Foods Market, so to accelerate the timeline this much really speaks volumes about the quality of the product and the great response we expect to get from the marketplace.”
About Daelia’s Biscuits for Cheese
Made in the U.S.A. and based on an old Mediterranean recipe, Daelia’s Biscuits for Cheese are designed specifically to go with all types of cheeses, bringing out their natural flavors but never overwhelming them. Daelia’s Biscuits are currently available in Almond flavor and can be found in Whole Foods Market locations across the country. For more information, call 513.404.2545 or visit www.daeliasbiscuitsforcheese.com.
Ohio Chef Develops Line of Mediterranean-Inspired Spice Blends for Home Kitchens
Long-time Ohio chef and resort general manager Tom Arvan has introduced a line of four Mediterranean-inspired seasonings. Called “Seasonings of Salonica,” the blends were derived from recipes handed down through Arvan’s family over four generations.
Four Seasonings of Salonica blends are available – for seafood, poultry, vegetables and meat. Ingredients in the Mediterranean spice blends are all-natural and contain no MSG. The seasonings are available online at www.spicygreek.com.
“Food is a central part of the Greek culture, and we try to make gatherings with friends and family special by always serving food that makes our guests want to say ‘Opa!’ which means celebrate and have fun,” said Arvan. “Although it’s fun to make great food for special occasions, I think you can make any average weeknight into a memorable one by adding well-blended seasonings to any dish.”
These blends were developed to be especially easy and quick to prepare and to give food a bold, complex flavor. For example, the meat spice can be rubbed on steaks, sprinkled on burgers and used as a marinade for pork and lamb. The vegetable blend can be mixed with oil and vinegar for vinaigrette or sprinkled on cooked vegetables and salads. Seasoning potatoes with the vegetable blend is one of the most popular ways to use this blend. The seafood blend takes on a different flavor for different types of seafood. Arvan recommends squeezing fresh lemon or lime juice on seafood fillets, drizzling the fish with olive oil and sprinkling the blend over the fish before grilling or baking. Chicken or turkey can be marinated overnight with oil, lemon juice and the poultry blend.
“Cooking inspiration is sometimes hard to find, and I think of these spices as inspiration in a bottle,” said Arvan.
A resident of Franklin, Ohio, Arvan is general manager of the Hueston Woods State Park Resort in College Corner, Ohio, near Cincinnati.
The spices are priced at $4.89 per bottle plus shipping and are available online at www.spicygreek.com.
Four Seasonings of Salonica blends are available – for seafood, poultry, vegetables and meat. Ingredients in the Mediterranean spice blends are all-natural and contain no MSG. The seasonings are available online at www.spicygreek.com.
“Food is a central part of the Greek culture, and we try to make gatherings with friends and family special by always serving food that makes our guests want to say ‘Opa!’ which means celebrate and have fun,” said Arvan. “Although it’s fun to make great food for special occasions, I think you can make any average weeknight into a memorable one by adding well-blended seasonings to any dish.”
These blends were developed to be especially easy and quick to prepare and to give food a bold, complex flavor. For example, the meat spice can be rubbed on steaks, sprinkled on burgers and used as a marinade for pork and lamb. The vegetable blend can be mixed with oil and vinegar for vinaigrette or sprinkled on cooked vegetables and salads. Seasoning potatoes with the vegetable blend is one of the most popular ways to use this blend. The seafood blend takes on a different flavor for different types of seafood. Arvan recommends squeezing fresh lemon or lime juice on seafood fillets, drizzling the fish with olive oil and sprinkling the blend over the fish before grilling or baking. Chicken or turkey can be marinated overnight with oil, lemon juice and the poultry blend.
“Cooking inspiration is sometimes hard to find, and I think of these spices as inspiration in a bottle,” said Arvan.
A resident of Franklin, Ohio, Arvan is general manager of the Hueston Woods State Park Resort in College Corner, Ohio, near Cincinnati.
The spices are priced at $4.89 per bottle plus shipping and are available online at www.spicygreek.com.
21st Annual Kosher food & Beverage Show
Who would believe Chipotle Chili Aioli sauce, Pomegranate Acai Mints, or Pina Colada Popcorn would be found in the pantries of today’s kosher consumer?
They are among more than 120,000 kosher certified items, and additional items are on the way. More than 500 newly kosher certified foods will be on display at the 21st annual kosher food, beverage, wine & spirits trade show – Kosherfest 2009 – at the Meadowlands Exposition Center in Secaucus, NJ October 27-28, 2009 (www.kosherfest.com). According to the Mintel Research Organization, kosher remains the most dominant feature on new food items and an estimated 40% of a supermarket’s food products are kosher.
According to Rabbi Eliyahu Safran, V.P. Communications and Marketing for the Orthodox Union (OU) kosher certifying agency, “In the past year there has been significant increase in the number of inquiries and applications by many food companies about OU certification despite the ongoing recession. The companies are well aware that attaining kosher certification can easily increase sales and gain a larger market share. We have particularly noted a spike in applications from every segment of the beverage, baking and organic food categories.”
The kosher symbol seems to be everywhere these days, from exotic sauces and convenient heat ‘n serve foods, to gourmet and customized desserts as well as non-dairy, non-soy and gluten-free products in every food category. Here’s a quick look at some of the kosher newcomers debuting at Kosherfest 2009:
Get Healthy America cheese blintzes with zero trans fats, low sodium & low sugar;
Kolatin® Real Kosher Gelatin made with real kosher bovine that’s parve; SweetNes Enterprises 26 varieties of caramel popcorn (green apple, spicy cinnamon, dark chocolate drizzled, pina colada & more); LUCK CHEN pre-cooked microwaveable Asian noodles in 5 delicious flavors with no preservatives; Holy Cow! Kosher beef jerky in 4 flavors; Homefree parve, nut-free and allergy friendly cookies; Custom Candy Concepts-custom cookies, mints, chocolates & pucker pops (which can be customized with your logo, individual photos, etc), Illinois Nut & Candy (handmade chocolate, custom confections, dessert tables, gift baskets & corporate gifts), Ungar frozen pizza dough; Katz’s gluten-free challah rolls, honey muffins and wholesome breads; Tauber’s Best fresh frozen heat & serve salmon pinwheels with Florentine stuffing, fruit medley stuffing & tilapia spicy salmon stuffing, as well as frozen salmon burgers; MimicCreme, a non-dairy and non-soy gluten-free blend of cashews and almonds cream substitute. Brain Toniq, which touts itself as the only non-caffeinated “think drink” designed to increase mental focus, function and clarity.
Kosher Valley offers kosher turkeys and chickens raised without the use of antibiotics or animal by-products, and are free to roam in a humanely-raised, stress free environment. Tulkoff Food Products offers a line of pre-made bruschetta and tiger sauces and toppings; Savory Desserts offers ready-to-serve individual pecan pies and petite cheesecakes that are lactose-free; Manischewitz will launch all-natural Ready-To-Serve Broth; Garlic Expressions debuts 100% natural marinade & salad dressing; and of course, there are many, many new top-rated and award-winning wines and spirits from purveyors big and small from Israel to California.
Non food-items for the kosher consumer include: KosherKeepers (plastic food storage containers pre-printed “dairy,” “parve,” or “meat” in a variety of shapes and sizes); Davida Aprons offer aprons, bibs and more imprinted with Jewish sayings and humor; Kar-Ben Publishing offers a variety of books for kids including Matzah Meals, a kosher Passover cookbook for kids; Daniel Rogov’s Kosher Wine Guide who also pens the Kosher with Bubbles blog; Great Kosher Restaurants annual magazine published by industry maven Elan Kornblum (www.greatkosherrestaurantscom); KASHRUS Magazine; and the Center for Kosher Culinary Arts, an independent kosher cooking school based in Flatbush, NY.
According to Menachem Lubinsky, co-producer and founder of Kosherfest, “Sales of kosher foods in the past year have increased by double-digits, significantly higher than the U.S. food market in general or for that matter other categories of specialty. Kosher has benefitted from a constantly growing loyal base and the addition of many non-traditional consumers.” He credited the nation’s food retailers with having the “vision and wisdom to buy into a very dynamic and creative market.” The value of the kosher certified products market is over $200 billion, according to KosherToday, an industry newsletter. This year’s kosher food competitions and events will give visitors a taste of the best that kosher has to offer.
Kosherfest 2009 Events
Kosherfest New Products Competition
This highly anticipated event in the kosher food and beverage industry will once again showcase the best of the best new certified-kosher products in 17 categories. There are hundreds of entries from Kosherfest exhibitors and winner will be announced following the event on October 15th. Winning products as well as the other entries in the New Product Showcase will be showcased on the Kosherfest show floor.
Tuesday, October 27th
Kosherfest Keynote Presentation
State of the Kosher Industry: The Marketing of Kosher Foods
Time: 9:00am – 9:45am
Location: Conference Room CD
As the kosher food industry continues to grow; more than 100,000 products carry a kosher symbol. This can be an enormous marketing opportunity, for those who capitalize on this important asset. Over ten million Americans buy kosher food and U.S. supermarkets are seeing a greater growth in this market over non-kosher sales. Menachem Lubinsky, founder of Kosherfest, will discuss how the industry can use its kosher status to make inroads with different segments of the food market, including retail and foodservice.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
OFFICIAL SHOW OPENING
Kosherfest Ribbon Cutting Ceremony
Time: 10:00am
Marketing to the Broader Market
Time: 11:00am – 12:00pm
Location: Conference Room CD
Chef Scott Sunshine will show you how to “think outside the box” when it comes to marketing kosher food products to a broader consumer base. This session will cover a variety of topics, including:
· Who is the broader market? Identify the major groups and know what their expectations are.
· Dependable supervision, heschers and what they mean and to whom.
· Product design and market research – sell the market what it wants and get the word out by building a strategic plan.
Book Signing Event
Meet Celebrity Susie Fishbein - Cookbook Author of Kosher By Design
Time: 1:00pm – 2:00pm
Location: Booth #137 - Kolatin® Real Kosher Gelatin
Meet Susie at this informal educational Q&A where she will discuss the uses of Kolatin® Real Kosher Gelatin as well as signing her celebrated Kosher By Design cookbook series. Featuring how Kolatin® opens a world of fast & easy recipe creations for the kosher consumer.
Sponsored by: Kolatin® Real Kosher Gelatin
Wednesday, October 28th
2nd Annual Kosherfest Culinary Competition
Time: 11:00am - 12:00pm
Location: Conference Room CD
Watch and learn as chefs prepare their kosher deli sandwich of choice at the 2nd Annual Kosherfest Culinary Competition. A panel of industry professionals will judge and decide who takes the title.
Sponsored by:
Mehadrin Poultry, Great Kosher Restaurants Magazine & Great Kosher Weddings Directory
Crash Course in Gelatin - Presented by The Center for Kosher Culinary Arts
Time: 1:00pm – 2:00pm
Location: Conference Room CD
An engaging presentation from the culinary experts at The Center for Kosher Culinary Arts, the only kosher cooking school in the US. This event will feature a demonstration on how to prepare Kolatin® Real Kosher Gelatin for use in cooking & baking, followed by a Q&A on the characteristics and general application of the product. Take your kitchen prowess to the next level by learning how to use gelatin, one of the most versatile ingredients out there!
Sponsored by: Kolatin® Real Kosher Gelatin
Kosherfest 2009 hopes to attract more than 5,000 professional attendees and more than 300 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the Chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show, and a prominent figure in the Orthodox Jewish Community.
Kosherfest 2009
Meadowlands Exposition Center
355 Plaza Drive
Secaucus, NJ 07094
201-330-7773
Oct 27, 2009: 10:00 am – 5:00 pm
Oct 28, 2009: 10:00 am – 4:00 pm
They are among more than 120,000 kosher certified items, and additional items are on the way. More than 500 newly kosher certified foods will be on display at the 21st annual kosher food, beverage, wine & spirits trade show – Kosherfest 2009 – at the Meadowlands Exposition Center in Secaucus, NJ October 27-28, 2009 (www.kosherfest.com). According to the Mintel Research Organization, kosher remains the most dominant feature on new food items and an estimated 40% of a supermarket’s food products are kosher.
According to Rabbi Eliyahu Safran, V.P. Communications and Marketing for the Orthodox Union (OU) kosher certifying agency, “In the past year there has been significant increase in the number of inquiries and applications by many food companies about OU certification despite the ongoing recession. The companies are well aware that attaining kosher certification can easily increase sales and gain a larger market share. We have particularly noted a spike in applications from every segment of the beverage, baking and organic food categories.”
The kosher symbol seems to be everywhere these days, from exotic sauces and convenient heat ‘n serve foods, to gourmet and customized desserts as well as non-dairy, non-soy and gluten-free products in every food category. Here’s a quick look at some of the kosher newcomers debuting at Kosherfest 2009:
Get Healthy America cheese blintzes with zero trans fats, low sodium & low sugar;
Kolatin® Real Kosher Gelatin made with real kosher bovine that’s parve; SweetNes Enterprises 26 varieties of caramel popcorn (green apple, spicy cinnamon, dark chocolate drizzled, pina colada & more); LUCK CHEN pre-cooked microwaveable Asian noodles in 5 delicious flavors with no preservatives; Holy Cow! Kosher beef jerky in 4 flavors; Homefree parve, nut-free and allergy friendly cookies; Custom Candy Concepts-custom cookies, mints, chocolates & pucker pops (which can be customized with your logo, individual photos, etc), Illinois Nut & Candy (handmade chocolate, custom confections, dessert tables, gift baskets & corporate gifts), Ungar frozen pizza dough; Katz’s gluten-free challah rolls, honey muffins and wholesome breads; Tauber’s Best fresh frozen heat & serve salmon pinwheels with Florentine stuffing, fruit medley stuffing & tilapia spicy salmon stuffing, as well as frozen salmon burgers; MimicCreme, a non-dairy and non-soy gluten-free blend of cashews and almonds cream substitute. Brain Toniq, which touts itself as the only non-caffeinated “think drink” designed to increase mental focus, function and clarity.
Kosher Valley offers kosher turkeys and chickens raised without the use of antibiotics or animal by-products, and are free to roam in a humanely-raised, stress free environment. Tulkoff Food Products offers a line of pre-made bruschetta and tiger sauces and toppings; Savory Desserts offers ready-to-serve individual pecan pies and petite cheesecakes that are lactose-free; Manischewitz will launch all-natural Ready-To-Serve Broth; Garlic Expressions debuts 100% natural marinade & salad dressing; and of course, there are many, many new top-rated and award-winning wines and spirits from purveyors big and small from Israel to California.
Non food-items for the kosher consumer include: KosherKeepers (plastic food storage containers pre-printed “dairy,” “parve,” or “meat” in a variety of shapes and sizes); Davida Aprons offer aprons, bibs and more imprinted with Jewish sayings and humor; Kar-Ben Publishing offers a variety of books for kids including Matzah Meals, a kosher Passover cookbook for kids; Daniel Rogov’s Kosher Wine Guide who also pens the Kosher with Bubbles blog; Great Kosher Restaurants annual magazine published by industry maven Elan Kornblum (www.greatkosherrestaurantscom); KASHRUS Magazine; and the Center for Kosher Culinary Arts, an independent kosher cooking school based in Flatbush, NY.
According to Menachem Lubinsky, co-producer and founder of Kosherfest, “Sales of kosher foods in the past year have increased by double-digits, significantly higher than the U.S. food market in general or for that matter other categories of specialty. Kosher has benefitted from a constantly growing loyal base and the addition of many non-traditional consumers.” He credited the nation’s food retailers with having the “vision and wisdom to buy into a very dynamic and creative market.” The value of the kosher certified products market is over $200 billion, according to KosherToday, an industry newsletter. This year’s kosher food competitions and events will give visitors a taste of the best that kosher has to offer.
Kosherfest 2009 Events
Kosherfest New Products Competition
This highly anticipated event in the kosher food and beverage industry will once again showcase the best of the best new certified-kosher products in 17 categories. There are hundreds of entries from Kosherfest exhibitors and winner will be announced following the event on October 15th. Winning products as well as the other entries in the New Product Showcase will be showcased on the Kosherfest show floor.
Tuesday, October 27th
Kosherfest Keynote Presentation
State of the Kosher Industry: The Marketing of Kosher Foods
Time: 9:00am – 9:45am
Location: Conference Room CD
As the kosher food industry continues to grow; more than 100,000 products carry a kosher symbol. This can be an enormous marketing opportunity, for those who capitalize on this important asset. Over ten million Americans buy kosher food and U.S. supermarkets are seeing a greater growth in this market over non-kosher sales. Menachem Lubinsky, founder of Kosherfest, will discuss how the industry can use its kosher status to make inroads with different segments of the food market, including retail and foodservice.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
OFFICIAL SHOW OPENING
Kosherfest Ribbon Cutting Ceremony
Time: 10:00am
Marketing to the Broader Market
Time: 11:00am – 12:00pm
Location: Conference Room CD
Chef Scott Sunshine will show you how to “think outside the box” when it comes to marketing kosher food products to a broader consumer base. This session will cover a variety of topics, including:
· Who is the broader market? Identify the major groups and know what their expectations are.
· Dependable supervision, heschers and what they mean and to whom.
· Product design and market research – sell the market what it wants and get the word out by building a strategic plan.
Book Signing Event
Meet Celebrity Susie Fishbein - Cookbook Author of Kosher By Design
Time: 1:00pm – 2:00pm
Location: Booth #137 - Kolatin® Real Kosher Gelatin
Meet Susie at this informal educational Q&A where she will discuss the uses of Kolatin® Real Kosher Gelatin as well as signing her celebrated Kosher By Design cookbook series. Featuring how Kolatin® opens a world of fast & easy recipe creations for the kosher consumer.
Sponsored by: Kolatin® Real Kosher Gelatin
Wednesday, October 28th
2nd Annual Kosherfest Culinary Competition
Time: 11:00am - 12:00pm
Location: Conference Room CD
Watch and learn as chefs prepare their kosher deli sandwich of choice at the 2nd Annual Kosherfest Culinary Competition. A panel of industry professionals will judge and decide who takes the title.
Sponsored by:
Mehadrin Poultry, Great Kosher Restaurants Magazine & Great Kosher Weddings Directory
Crash Course in Gelatin - Presented by The Center for Kosher Culinary Arts
Time: 1:00pm – 2:00pm
Location: Conference Room CD
An engaging presentation from the culinary experts at The Center for Kosher Culinary Arts, the only kosher cooking school in the US. This event will feature a demonstration on how to prepare Kolatin® Real Kosher Gelatin for use in cooking & baking, followed by a Q&A on the characteristics and general application of the product. Take your kitchen prowess to the next level by learning how to use gelatin, one of the most versatile ingredients out there!
Sponsored by: Kolatin® Real Kosher Gelatin
Kosherfest 2009 hopes to attract more than 5,000 professional attendees and more than 300 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the Chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show, and a prominent figure in the Orthodox Jewish Community.
Kosherfest 2009
Meadowlands Exposition Center
355 Plaza Drive
Secaucus, NJ 07094
201-330-7773
Oct 27, 2009: 10:00 am – 5:00 pm
Oct 28, 2009: 10:00 am – 4:00 pm
Monday, October 5, 2009
The Yard in Santa Monica
The Yard, the popular neighborhood gastropub in downtown Santa Monica, celebrates both its brand new look and menu while welcoming celebrity chef Chris “CJ” Jacobson of Bravo’s hit cable TV show “Top Chef.” The grand re-opening celebration is scheduled to take place Tues. Nov. 10, 2009. This fully hosted extravaganza will consist of a complementary smorgasbord of hand-crafted specialty drinks, mouth-watering American-style tapas, live entertainment, and meet-n-greets with Chef CJ.
“The Yard was started around the idea of creating community around the Arts and Westsiders, in general, at an underground location that ran for two and half fun, crazy years,” says Sean Norris, owner of The Yard. “Now that we have CJ on board at our great new location, we have all the elements of what I like best in a restaurant - outstanding food and drinks served in a welcoming, relaxed atmosphere.”
Who: The Yard, Your Neighborhood Gastropub in Downtown Santa Monica, CA
What: The Yard Grand Re-Opening Party with New Chef Chris ‘CJ’ Jacobson of “Top Chef” Fame Introducing a New Look and Menu
When: Tuesday, November 10, 2009 at 6pm; The Yard opens to the public at 9pm offering grand opening specials.
Where: 119 Broadway, Santa Monica, CA 90401
ABOUT THE YARD
Opened in 2008, The Yard gastropub features a relaxed “Cheers” style atmosphere, excellent and friendly service, and a convenient Downtown Santa Monica location – all with some of the best food and drinks on the Westside. The Yard offers Gastropub and American tapas style cuisine with seasonal, Farmers Market fresh specials created by renown chef Chris “CJ” Jacobson from Bravo’s “Top Chef.” The Yard also offers an extensive drink menu featuring artisan beers on tap, boutique wines by the glass, and a market-fresh seasonal cocktail list by mixologist Blake Landis. True to their roots, the Yard also features local live music, DJs, film screenings and art. They feature regular Tasting Events and boast one of the best happy hours in Santa Monica.
Hours of operation are Monday through Sunday from 5pm-1am with happy hour daily from 5pm-7pm. For more information, please visit the website at www.theyardsm.com
“The Yard was started around the idea of creating community around the Arts and Westsiders, in general, at an underground location that ran for two and half fun, crazy years,” says Sean Norris, owner of The Yard. “Now that we have CJ on board at our great new location, we have all the elements of what I like best in a restaurant - outstanding food and drinks served in a welcoming, relaxed atmosphere.”
Who: The Yard, Your Neighborhood Gastropub in Downtown Santa Monica, CA
What: The Yard Grand Re-Opening Party with New Chef Chris ‘CJ’ Jacobson of “Top Chef” Fame Introducing a New Look and Menu
When: Tuesday, November 10, 2009 at 6pm; The Yard opens to the public at 9pm offering grand opening specials.
Where: 119 Broadway, Santa Monica, CA 90401
ABOUT THE YARD
Opened in 2008, The Yard gastropub features a relaxed “Cheers” style atmosphere, excellent and friendly service, and a convenient Downtown Santa Monica location – all with some of the best food and drinks on the Westside. The Yard offers Gastropub and American tapas style cuisine with seasonal, Farmers Market fresh specials created by renown chef Chris “CJ” Jacobson from Bravo’s “Top Chef.” The Yard also offers an extensive drink menu featuring artisan beers on tap, boutique wines by the glass, and a market-fresh seasonal cocktail list by mixologist Blake Landis. True to their roots, the Yard also features local live music, DJs, film screenings and art. They feature regular Tasting Events and boast one of the best happy hours in Santa Monica.
Hours of operation are Monday through Sunday from 5pm-1am with happy hour daily from 5pm-7pm. For more information, please visit the website at www.theyardsm.com
Grilling Desserts: 101
End your backyard barbeque this fall season on a sweet note. While most of us associate grilling with a juicy burger or great cut of meat, it’s also ideal for making succulent desserts.
While we all love a good s’more, the best desserts for the grill are actually the simplest – fresh fruit. “The direct open flame from the grill caramelizes sugar and brings out the natural flavour in the fruit,” Ted Reader explains, “The result is a succulent dessert that will delight your guests and requires almost no preparation.”
If you want to take the dessert up a notch, marinate your fruit in a mixture of rum or wine. The alcohol will burn off on the grill, leaving a subtle flavour behind.
With harvest time in Ontario approaching, fruits such as pears and apples are in great supply and are also perfect for the grill. Instead of a plain apple pie, why not fire up some grilled apple rings with a side of vanilla ice cream.
Start by peeling, coring and slicing the apple. Then marinate in a simple mixture of rum, brown sugar, butter, lemon juice and cinnamon. Finally, throw the slices on the grill for a few minutes and wait for them to brown. Pair with ice cream and you have a twist on an old favourite.
Be sure to keep these tips in mind when grilling up the perfect dessert:
· Keep the heat high. Heat acts to concentrate the fruit’s flavour by reducing the water content and caramelizing the sugar.
· Keep it short. You don’t want to burn your dessert. A couple of minutes should be enough for most fruits.
· Keep it simple. Let the grill bring out the natural flavours, don’t go overboard on marinades. Simple vanilla ice cream makes a perfect pairing.
For more information about Ted reader, please visit www.tedreader.com
About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
While we all love a good s’more, the best desserts for the grill are actually the simplest – fresh fruit. “The direct open flame from the grill caramelizes sugar and brings out the natural flavour in the fruit,” Ted Reader explains, “The result is a succulent dessert that will delight your guests and requires almost no preparation.”
If you want to take the dessert up a notch, marinate your fruit in a mixture of rum or wine. The alcohol will burn off on the grill, leaving a subtle flavour behind.
With harvest time in Ontario approaching, fruits such as pears and apples are in great supply and are also perfect for the grill. Instead of a plain apple pie, why not fire up some grilled apple rings with a side of vanilla ice cream.
Start by peeling, coring and slicing the apple. Then marinate in a simple mixture of rum, brown sugar, butter, lemon juice and cinnamon. Finally, throw the slices on the grill for a few minutes and wait for them to brown. Pair with ice cream and you have a twist on an old favourite.
Be sure to keep these tips in mind when grilling up the perfect dessert:
· Keep the heat high. Heat acts to concentrate the fruit’s flavour by reducing the water content and caramelizing the sugar.
· Keep it short. You don’t want to burn your dessert. A couple of minutes should be enough for most fruits.
· Keep it simple. Let the grill bring out the natural flavours, don’t go overboard on marinades. Simple vanilla ice cream makes a perfect pairing.
For more information about Ted reader, please visit www.tedreader.com
About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
Fully Loaded Tea makes fans at the Emmy Awards
Fully Loaded Tea (FLT) recently thrilled celebrities with their bold, opinionated tea blends at the exclusive 61st annual pre-Emmy Award gifting suite in Los Angeles, California. Sister duo and Co-founders Katya Popoff and Olga Lenova returned to the star-studded event for a second consecutive year, where they mix-and-mingled with Hollywood talents, introducing A-listers to the company’s innovative and award-winning premium whole leaf green, black, and white teas.
An impressive line up of celebrities, including Denise Richards, Jennifer Love Hewitt, Law & Order’s Estella Warren, Days of our Lives’ Deidre Hall, and Rex Lee from Entourage were just some of the stars sipping FLT’s distinctive blends at this year’s Emmy’s gifting suite, hosted by GBK Productions in an exclusive locale in the Hollywood Hills.
“We were delighted to be invited to the fabulous Emmy’s event again this year, working to build on our growing fan base of high-profiled celebrities and VIPs,” explains Katya Popoff, co-founder of FLT. “It was such a wonderful opportunity, and everyone in attendance provided such positive feedback about our tea’s and their nutritional benefits. It was a fun and spirited environment in which to develop important relationships, while increasing brand awareness with a very targeted demographic.”
FLT’s blends add full flavor to a chic and healthy lifestyle, and with a range of flavours like Citrus Spiked Black Tea, Naked Strawberry Green Tea, and Cucumber Mojo White Tea - a particular favorite of Kate Flannery from The Office, it’s no wonder FLT continues to make its mark across the country. The company’s growing popularity ensures an invitation to key events in the arts and entertainment industry, including SXSW Film Festival, the Juno Awards, Much Music Video Awards and L’Oreal Fashion Week, among others. FLT’s success in celebrity circles is matched by interest from professional urbanites.
Available in a number of fine food stores and gourmet tea and coffee shops throughout North America, every Fully Loaded Tea blend is also available for purchase online at www.fullyloadedtea.com.
About Fully Loaded Tea
A truly modern drink company, Fully Loaded Tea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create innovative, award-wining teas.
Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova founded the modern tea company in 2007.
An impressive line up of celebrities, including Denise Richards, Jennifer Love Hewitt, Law & Order’s Estella Warren, Days of our Lives’ Deidre Hall, and Rex Lee from Entourage were just some of the stars sipping FLT’s distinctive blends at this year’s Emmy’s gifting suite, hosted by GBK Productions in an exclusive locale in the Hollywood Hills.
“We were delighted to be invited to the fabulous Emmy’s event again this year, working to build on our growing fan base of high-profiled celebrities and VIPs,” explains Katya Popoff, co-founder of FLT. “It was such a wonderful opportunity, and everyone in attendance provided such positive feedback about our tea’s and their nutritional benefits. It was a fun and spirited environment in which to develop important relationships, while increasing brand awareness with a very targeted demographic.”
FLT’s blends add full flavor to a chic and healthy lifestyle, and with a range of flavours like Citrus Spiked Black Tea, Naked Strawberry Green Tea, and Cucumber Mojo White Tea - a particular favorite of Kate Flannery from The Office, it’s no wonder FLT continues to make its mark across the country. The company’s growing popularity ensures an invitation to key events in the arts and entertainment industry, including SXSW Film Festival, the Juno Awards, Much Music Video Awards and L’Oreal Fashion Week, among others. FLT’s success in celebrity circles is matched by interest from professional urbanites.
Available in a number of fine food stores and gourmet tea and coffee shops throughout North America, every Fully Loaded Tea blend is also available for purchase online at www.fullyloadedtea.com.
About Fully Loaded Tea
A truly modern drink company, Fully Loaded Tea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create innovative, award-wining teas.
Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova founded the modern tea company in 2007.
Thursday, October 1, 2009
Handcrafted Bitters Revive the Culinary & Medicinal Tradition of Dazzling the Palate While Priming Digestion
Urban Moonshine is reviving a healthy tradition by launching an organic, handcrafted contemporary version of an old world classic to stimulate digestion and mix with cocktails. Whether enjoyed as an apertif, digestif, cocktail mixer or as a remedy to settle an upset stomach or calm a hangover, bitters are back!
In many cultures, especially in Europe where the appreciation of fine food is abundant, having a bitter present with each meal is considered essential to good health. The tradition of sharing a bitter aperitif or digestif with meals demonstrates this. Partaking in such a custom was believed not only to prime digestion and counter the congesting effects of rich foods, but also to spark the senses and enter the ritual of eating with mindfulness. Unfortunately, here in North America, most people overwhelm their palate with the heavy tastes of sweet and salty and are unaware of the numerous health benefits offered by bitter herbs and foods.
Handcrafted Bitters are the Latest Cocktail Innovation for Contemporary Mixology
In addition to their role in sparking the digestive process and enhancing appreciation for food, bitters have also been a mainstay of the beverage world. After bartenders discovered that bitters softened the harsh liquors of the day, the cocktail was born. Until the late 1880s, any drink called a cocktail contained bitters, including classics such as the Martini, the Manhattan and the Old-Fashioned. Urban Moonshine (www.urbanmoonshine.com) offers three robust flavors of bitters to add a new twist to favorite cocktails: Original, Citrus and Maple. A delicious cocktail recipe by Urban Moonshine is included below.
Bitters for Better Digestion - The Root of Good Health is a Strong Digestive System!
Bitters are traditionally used to build overall health and vitality, strengthen the digestive system, improve the body’s ability to assimilate nutrients, ease symptoms of indigestion and acid reflux, and to help the body’s natural elimination system work more effectively. “Our health depends on how well our digestive system functions and how easily it can assimilate the nutrients in our food,” says Jovial King, founder of Urban Moonshine. “When digestion is insufficient, our ability to break down food is impaired – leading to poor nutrient absorption and numerous symptoms,” adds King. “By restoring normal function to our digestive system, bitters can help ameliorate these symptoms and improve our health.”
Modern science has been confirming what ancient people believed for many centuries about the medicinal use of bitters. “Tasting a bitter substance stimulates the secretion of digestive juices from the pancreas, stomach and liver,” says King. Bitters have been found to: support liver function and detoxification; tone and repair the digestive tract; regulate the secretion of hormones involved in blood sugar balance; and reduce cholesterol by increasing its elimination from the body. Research has also confirmed the impact of bitters on the liver. Because the toxicity of our environment and modern lifestyles can often overwhelm the liver's detoxification pathways, symptoms such as skin eruptions, hormonal imbalances, fatigue and malaise can crop up. Bitter herbs are an important tool in reducing such symptoms. Also, by increasing the production and secretion of bile (a byproduct of cholesterol) from the liver, bitters can help support healthy cholesterol levels.
About Urban Moonshine
Urban Moonshine is a small family business with a mission to rekindle the relationship between herbal medicine and the modern world. Located in beautiful Burlington, Vermont, the company hopes to inspire people to bring herbal medicine "out of the cupboard and onto the counter" in everyday life. Urban Moonshine uses only organically grown or ethically wildcrafted herbs. They also make handcrafted organic Tonics including: Immunity; Immune Zoom, Longevity; and Chocolate Love. Jovial King, the founder and formulator of Urban Moonshine, has studied herbal medicine for many years with an array of renowned teachers.
The Urban Moonshine Cocktail
1/2 oz Fresh Lime Juice
1/2 oz Fresh Lemon Juice
3 oz Reeds Ginger Brew
3 oz Organic Vodka
5 dashes Urban Moonshine Citrus Bitters
Muddled Fresh Ginger to taste
In many cultures, especially in Europe where the appreciation of fine food is abundant, having a bitter present with each meal is considered essential to good health. The tradition of sharing a bitter aperitif or digestif with meals demonstrates this. Partaking in such a custom was believed not only to prime digestion and counter the congesting effects of rich foods, but also to spark the senses and enter the ritual of eating with mindfulness. Unfortunately, here in North America, most people overwhelm their palate with the heavy tastes of sweet and salty and are unaware of the numerous health benefits offered by bitter herbs and foods.
Handcrafted Bitters are the Latest Cocktail Innovation for Contemporary Mixology
In addition to their role in sparking the digestive process and enhancing appreciation for food, bitters have also been a mainstay of the beverage world. After bartenders discovered that bitters softened the harsh liquors of the day, the cocktail was born. Until the late 1880s, any drink called a cocktail contained bitters, including classics such as the Martini, the Manhattan and the Old-Fashioned. Urban Moonshine (www.urbanmoonshine.com) offers three robust flavors of bitters to add a new twist to favorite cocktails: Original, Citrus and Maple. A delicious cocktail recipe by Urban Moonshine is included below.
Bitters for Better Digestion - The Root of Good Health is a Strong Digestive System!
Bitters are traditionally used to build overall health and vitality, strengthen the digestive system, improve the body’s ability to assimilate nutrients, ease symptoms of indigestion and acid reflux, and to help the body’s natural elimination system work more effectively. “Our health depends on how well our digestive system functions and how easily it can assimilate the nutrients in our food,” says Jovial King, founder of Urban Moonshine. “When digestion is insufficient, our ability to break down food is impaired – leading to poor nutrient absorption and numerous symptoms,” adds King. “By restoring normal function to our digestive system, bitters can help ameliorate these symptoms and improve our health.”
Modern science has been confirming what ancient people believed for many centuries about the medicinal use of bitters. “Tasting a bitter substance stimulates the secretion of digestive juices from the pancreas, stomach and liver,” says King. Bitters have been found to: support liver function and detoxification; tone and repair the digestive tract; regulate the secretion of hormones involved in blood sugar balance; and reduce cholesterol by increasing its elimination from the body. Research has also confirmed the impact of bitters on the liver. Because the toxicity of our environment and modern lifestyles can often overwhelm the liver's detoxification pathways, symptoms such as skin eruptions, hormonal imbalances, fatigue and malaise can crop up. Bitter herbs are an important tool in reducing such symptoms. Also, by increasing the production and secretion of bile (a byproduct of cholesterol) from the liver, bitters can help support healthy cholesterol levels.
About Urban Moonshine
Urban Moonshine is a small family business with a mission to rekindle the relationship between herbal medicine and the modern world. Located in beautiful Burlington, Vermont, the company hopes to inspire people to bring herbal medicine "out of the cupboard and onto the counter" in everyday life. Urban Moonshine uses only organically grown or ethically wildcrafted herbs. They also make handcrafted organic Tonics including: Immunity; Immune Zoom, Longevity; and Chocolate Love. Jovial King, the founder and formulator of Urban Moonshine, has studied herbal medicine for many years with an array of renowned teachers.
The Urban Moonshine Cocktail
1/2 oz Fresh Lime Juice
1/2 oz Fresh Lemon Juice
3 oz Reeds Ginger Brew
3 oz Organic Vodka
5 dashes Urban Moonshine Citrus Bitters
Muddled Fresh Ginger to taste
200 Fast & Easy Artisan Breads
With the holidays just around the corner our thoughts turn to heavenly culinary creations fresh from the oven. And nothing smells better than freshly baked bread. But for many of us, just thinking about baking a loaf of bread seems too time-consuming. First you have to mix the ingredients; then you have to knead the dough; let it rise; and then bake. This process, while seemingly simple, can take hours and sometimes days.
Best-selling cookbook author Judith Fertig, reveals secrets to creating and baking incredible artisan breads in her new book: 200 FAST & EASY ARTISAN BREADS (Robert Rose; September 2009; Softcover/$24.95; ISBN: 978-0-7788-0212-9). Judith’s secret? Artisan bread dough can be created in about five minutes, simply by combining the ingredients, along with instant, or bread machine yeast, in one bowl.
The “fast” part of the 200 FAST & EASY ARTISAN BREADS title means that hands-on activity (not including rising, resting, or baking time) with these breads is only minutes a day. You can make the dough one day, and then form and bake it in the days afterwards. The dough can be stored in the refrigerator for up to a week. When you are ready to bake your bread, simply cut off enough dough for a loaf, let rise, and bake…it’s fast and easy!
“Artisan bread baking, with its time-honored tradition and classic forms and methods, has seen a recent surge of revision. Baking experts and bread bloggers are taking old recipes and giving them new life,” explains Judith Fertig. “As a cookbook author, culinary instructor, and vocational baker, I’ve questioned, challenged, and tested my way to the best methods for baking artisan-quality breads in an easier, more achievable and rewarding activity for busy people.”
In her recipes, Judith uses a sequential, step-by-step approach known as “benchmarking.” With each recipe, home bakers learn and master new techniques, ensuring success every time with recipes such as:
§ Fig and Gorgonzola Swirl Loaf
§ Easy Artisan Focaccia with Rosemary
§ Whole Wheat Pita Bread
§ Honey Pumpkin Bread
§ Slow-Rise Sourdough Bread
§ Braided Challah
§ Cinnamon Raisin Pecan Bread
§ Caraway Rye Tart with Ham and Gruyère
§ Rustic French Boule
§ Amish Pinwheel Bread
§ New York Bagels
§ Danish Bear Claws
§ Chocolate Swirl Bread
Beginners or master bakers will find that 200 FAST & EASY ARTISAN BREADS covers everything you need to know to create perfect bread every time. Judith covers topics such as:
§ basic equipment
§ making the dough ahead of time
§ how to master easy dough methods
§ knowing when your bread is done
§ creating complements to bread such as artisan butter and caramelized onions
§ Judith’s “Ten Basic Steps to Artisan Bread”
With no mess, one bowl, and very little time, home bakers can achieve glorious bakery results in the comfort of their kitchen. If you can bake a batch of brownies from a box mix, you are ready for 200 FAST & EASY ARTISAN BREADS.
About the Author
Trained at the prestigious La Varenne Ecole de Cuisine and Le Cordon Bleu, 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, 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. She is also one-half of the famous “BBQ Queens” best-selling cookbook duo with Karen Adler; their latest book is 300 Big & Bold BBQ & Grill Recipes.
Sample Recipes from the Book
___________________________________________
Master Recipe #1 Easy Artisan Dough
This first master recipe introduces you to the basics of the Easy Artisan bread method. As you begin to make bread, all of this will get even easier. You won’t have to check the temperature of the water, as you’ll know what lukewarm feels like. You’ll get quite good at forming the various types of loaves and sliding them onto the hot baking stone. You’ll be able to tell by how fast the temperature rises on the instant read thermometer — when your bread reaches 190°F (90 °C) and is done. Your artisan loaves will have a crisp, darkened crust, a tender and moist crumb, and a mellow, toasty flavor — all with this easy method. The dough will also make delicious rolls, pizza, or flatbread.
Makes bread, rolls, pizza, or flatbread to serve 12 to 16
Equipment
Measuring cups and spoons
Instant read thermometer
16-cup bowl
Wooden spoon or Danish dough whisk
3-sided cookie sheet, flexible cutting board, or baker’s peel
Baking stone
Broiler pan
6-1/2 cups (1.575 L) unbleached all-purpose or bread flour, plus more for dusting
1-1/2 tablespoon (22 mL) instant or bread machine yeast
1-1/2 tablespoon (22 mL) fine table or kosher salt
3 cup (750 mL) lukewarm water, about 100°F (38 °C)
1/4 cup (50 mL) cornmeal or polenta for sprinkling
2 cups (500 mL) hot water for broiler pan
Measure. Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a large mixing bowl.
Mix. Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
Rise. Cover the bowl with plastic wrap and let rise at room temperature 72°F (22 °C) for 2 hours or until the dough has risen near the top of the bowl and has a sponge-like appearance.
Use Right Away or Refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking.
Tip
Combining 1-1/2 cups (375 mL) hot with 1-1/2 cups (375 mL) cold tap water will result in lukewarm water approximately 100°F (38 °C).
Tip
Before storing the dough in the refrigerator, use a permanent marker to write the date on the plastic wrap, so you’ll know when you made your dough — and when to use it up 9 days later.
Flatbread with Caramelized Onion and Brie
As an entrée for a casual meal or cut into squares for an appetizer, this flatbread always gets rave reviews.
Makes 1 flatbread to serve 4 as an entrée, 8 as an appetizer
Equipment
Spatula
8-inch (2 L) square baking pan or dish
Baking stone
Instant read thermometer
1/4 recipe prepared Easy Artisan Dough
Unbleached, all-purpose flour for dusting
1 cup prepared caramelized onion
8 ounces brie, cut into 1-inch pieces, rind on
2 cups hot water for broiler pan
Form. To form the flatbread, remove a fourth of the dough—about the size of a softball—with a serrated knife and a dough scraper. The remaining dough in the bowl will deflate somewhat. Transfer the dough portion to a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, pat the dough into an 8-inch/20 cm square. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby’s skin, but not at all sticky.
Rest. Grease an 8-inch (2 L) square baking pan or dish. Transfer the dough to the prepared pan and pat to fit. Use a fork to spread the Caramelized Onion over the top of the flatbread, then dot with brie. Cover with a tea towel and let rest at room temperature for 40 minutes.
Prepare Oven for Artisan Baking. About 30 minutes before baking, place a broiler pan on the lower shelf and a baking stone on the middle shelf of the oven. Preheat to 450°F (230 °C).
Dimple Flatbread with the Handle End of a Wooden Spoon. When ready to bake, the dough will not have risen much, but will finish rising dramatically in the oven. Using the handle end of a wooden spoon, dimple the flatbread at 2-inch/5 cm intervals.
Slide Flatbread onto Baking Stone and Add Water to Broiler Pan. Using an oven mitt, carefully pull the middle rack of the oven out several inches. Place the pan of flatbread on the hot stone. Pull the lower rack out, pour the hot water into the broiler pan, and push the lower rack back in place. Close the oven door immediately so the oven will envelop the steam.
Bake. Bake for 25 to 27 minutes or until the crust is lightly browned. Transfer to a rack to cool.
Change It Up:
For Heirloom Tomato Flatbread, prepare the flatbread recipe through the “Form” Step. Place the flatbread in the prepared pan, dimple the dough with handle of a wooden spoon, then top with 8 fresh basil leaves. Arrange 1 cup (250 mL) chopped fresh heirloom tomato (try using golden or orange heirlooms) on top of the basil. Sprinkle with 1/2 cup (125 mL) freshly grated Parmesan and drizzle with 2 tablespoons (25 mL) olive oil. Bake for 25 to 27 minutes or until the crust is lightly browned.
Recipes from 200 FAST & EASY ARTISAN BREADS by Judith Fertig
(Robert Rose, September 2009, Softcover/$24.95)
Best-selling cookbook author Judith Fertig, reveals secrets to creating and baking incredible artisan breads in her new book: 200 FAST & EASY ARTISAN BREADS (Robert Rose; September 2009; Softcover/$24.95; ISBN: 978-0-7788-0212-9). Judith’s secret? Artisan bread dough can be created in about five minutes, simply by combining the ingredients, along with instant, or bread machine yeast, in one bowl.
The “fast” part of the 200 FAST & EASY ARTISAN BREADS title means that hands-on activity (not including rising, resting, or baking time) with these breads is only minutes a day. You can make the dough one day, and then form and bake it in the days afterwards. The dough can be stored in the refrigerator for up to a week. When you are ready to bake your bread, simply cut off enough dough for a loaf, let rise, and bake…it’s fast and easy!
“Artisan bread baking, with its time-honored tradition and classic forms and methods, has seen a recent surge of revision. Baking experts and bread bloggers are taking old recipes and giving them new life,” explains Judith Fertig. “As a cookbook author, culinary instructor, and vocational baker, I’ve questioned, challenged, and tested my way to the best methods for baking artisan-quality breads in an easier, more achievable and rewarding activity for busy people.”
In her recipes, Judith uses a sequential, step-by-step approach known as “benchmarking.” With each recipe, home bakers learn and master new techniques, ensuring success every time with recipes such as:
§ Fig and Gorgonzola Swirl Loaf
§ Easy Artisan Focaccia with Rosemary
§ Whole Wheat Pita Bread
§ Honey Pumpkin Bread
§ Slow-Rise Sourdough Bread
§ Braided Challah
§ Cinnamon Raisin Pecan Bread
§ Caraway Rye Tart with Ham and Gruyère
§ Rustic French Boule
§ Amish Pinwheel Bread
§ New York Bagels
§ Danish Bear Claws
§ Chocolate Swirl Bread
Beginners or master bakers will find that 200 FAST & EASY ARTISAN BREADS covers everything you need to know to create perfect bread every time. Judith covers topics such as:
§ basic equipment
§ making the dough ahead of time
§ how to master easy dough methods
§ knowing when your bread is done
§ creating complements to bread such as artisan butter and caramelized onions
§ Judith’s “Ten Basic Steps to Artisan Bread”
With no mess, one bowl, and very little time, home bakers can achieve glorious bakery results in the comfort of their kitchen. If you can bake a batch of brownies from a box mix, you are ready for 200 FAST & EASY ARTISAN BREADS.
About the Author
Trained at the prestigious La Varenne Ecole de Cuisine and Le Cordon Bleu, 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, 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. She is also one-half of the famous “BBQ Queens” best-selling cookbook duo with Karen Adler; their latest book is 300 Big & Bold BBQ & Grill Recipes.
Sample Recipes from the Book
___________________________________________
Master Recipe #1 Easy Artisan Dough
This first master recipe introduces you to the basics of the Easy Artisan bread method. As you begin to make bread, all of this will get even easier. You won’t have to check the temperature of the water, as you’ll know what lukewarm feels like. You’ll get quite good at forming the various types of loaves and sliding them onto the hot baking stone. You’ll be able to tell by how fast the temperature rises on the instant read thermometer — when your bread reaches 190°F (90 °C) and is done. Your artisan loaves will have a crisp, darkened crust, a tender and moist crumb, and a mellow, toasty flavor — all with this easy method. The dough will also make delicious rolls, pizza, or flatbread.
Makes bread, rolls, pizza, or flatbread to serve 12 to 16
Equipment
Measuring cups and spoons
Instant read thermometer
16-cup bowl
Wooden spoon or Danish dough whisk
3-sided cookie sheet, flexible cutting board, or baker’s peel
Baking stone
Broiler pan
6-1/2 cups (1.575 L) unbleached all-purpose or bread flour, plus more for dusting
1-1/2 tablespoon (22 mL) instant or bread machine yeast
1-1/2 tablespoon (22 mL) fine table or kosher salt
3 cup (750 mL) lukewarm water, about 100°F (38 °C)
1/4 cup (50 mL) cornmeal or polenta for sprinkling
2 cups (500 mL) hot water for broiler pan
Measure. Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a large mixing bowl.
Mix. Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
Rise. Cover the bowl with plastic wrap and let rise at room temperature 72°F (22 °C) for 2 hours or until the dough has risen near the top of the bowl and has a sponge-like appearance.
Use Right Away or Refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking.
Tip
Combining 1-1/2 cups (375 mL) hot with 1-1/2 cups (375 mL) cold tap water will result in lukewarm water approximately 100°F (38 °C).
Tip
Before storing the dough in the refrigerator, use a permanent marker to write the date on the plastic wrap, so you’ll know when you made your dough — and when to use it up 9 days later.
Flatbread with Caramelized Onion and Brie
As an entrée for a casual meal or cut into squares for an appetizer, this flatbread always gets rave reviews.
Makes 1 flatbread to serve 4 as an entrée, 8 as an appetizer
Equipment
Spatula
8-inch (2 L) square baking pan or dish
Baking stone
Instant read thermometer
1/4 recipe prepared Easy Artisan Dough
Unbleached, all-purpose flour for dusting
1 cup prepared caramelized onion
8 ounces brie, cut into 1-inch pieces, rind on
2 cups hot water for broiler pan
Form. To form the flatbread, remove a fourth of the dough—about the size of a softball—with a serrated knife and a dough scraper. The remaining dough in the bowl will deflate somewhat. Transfer the dough portion to a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, pat the dough into an 8-inch/20 cm square. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby’s skin, but not at all sticky.
Rest. Grease an 8-inch (2 L) square baking pan or dish. Transfer the dough to the prepared pan and pat to fit. Use a fork to spread the Caramelized Onion over the top of the flatbread, then dot with brie. Cover with a tea towel and let rest at room temperature for 40 minutes.
Prepare Oven for Artisan Baking. About 30 minutes before baking, place a broiler pan on the lower shelf and a baking stone on the middle shelf of the oven. Preheat to 450°F (230 °C).
Dimple Flatbread with the Handle End of a Wooden Spoon. When ready to bake, the dough will not have risen much, but will finish rising dramatically in the oven. Using the handle end of a wooden spoon, dimple the flatbread at 2-inch/5 cm intervals.
Slide Flatbread onto Baking Stone and Add Water to Broiler Pan. Using an oven mitt, carefully pull the middle rack of the oven out several inches. Place the pan of flatbread on the hot stone. Pull the lower rack out, pour the hot water into the broiler pan, and push the lower rack back in place. Close the oven door immediately so the oven will envelop the steam.
Bake. Bake for 25 to 27 minutes or until the crust is lightly browned. Transfer to a rack to cool.
Change It Up:
For Heirloom Tomato Flatbread, prepare the flatbread recipe through the “Form” Step. Place the flatbread in the prepared pan, dimple the dough with handle of a wooden spoon, then top with 8 fresh basil leaves. Arrange 1 cup (250 mL) chopped fresh heirloom tomato (try using golden or orange heirlooms) on top of the basil. Sprinkle with 1/2 cup (125 mL) freshly grated Parmesan and drizzle with 2 tablespoons (25 mL) olive oil. Bake for 25 to 27 minutes or until the crust is lightly browned.
Recipes from 200 FAST & EASY ARTISAN BREADS by Judith Fertig
(Robert Rose, September 2009, Softcover/$24.95)
World Food Bar October Dinner Club
The team behind the counter at Findlay Market, Corey Weitmarschen and Chef Josh Campbell of World Food Bar, announce the October Dinner Club, entitled “Salute to James Beard,” – a meal in honor of the pioneer of gourmet and French cooking in the United States.
This event will be 6-11 p.m. on October 24, 2009. The price is $65.00 per person, which includes all food, tax and gratuity. Vegan and vegetarian options are also available. The location of the dinner club is kept secret until the day of the event, but just a hint: it’s downtown and it’s hip. Diners are encouraged to BYOB. For reservations requests please contact Micah Paldino at 513-381-7676 or email micah@worldfoodbar.com.
Hors d’ouevres
Anchoiade (Vegetarian option without Anchovies)
Carnitas (Vegetarian Option Smoked Tofu and Pumpkin Strudel)
Escabeche (Vegetarian Option without fish)
MAIN COURSES
1st Course: Crispy Cod Cake with Piperade Basquaise
*Vegetarian Option: Crispy Quinoa and White Bean Cake with Piperade Basquaise
2nd Course: Gnocchi Verdi with Parmegiano Reggianno
3rd Course: Steak Pizzaiola with Bake Stuffed Artichokes and California Beans with Cognac
*Vegetarian Option: Porcini Mushroom Pizzaiola with Bake Stuffed Artichokes and California Beans with Cognac
Dessert: Chocolate Cream Pie
About World Food Bar & Chef Joshua Campbell:
World Food Bar is the creation of Joshua Steven Campbell and Corey Weitmarschen. The catering and carryout operation opened officially on Tuesday June 16, 2009, as a new addition to the historic Findlay Market located in downtown Cincinnati’s ‘Over the Rhine’.
The eatery specializes in serving ethnic and world foods that spotlight local and organic ingredients, most notably those farmers/vendors who frequent the Findlay marketplace.
Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years
In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.
In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.
Beginning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas.
This event will be 6-11 p.m. on October 24, 2009. The price is $65.00 per person, which includes all food, tax and gratuity. Vegan and vegetarian options are also available. The location of the dinner club is kept secret until the day of the event, but just a hint: it’s downtown and it’s hip. Diners are encouraged to BYOB. For reservations requests please contact Micah Paldino at 513-381-7676 or email micah@worldfoodbar.com.
Hors d’ouevres
Anchoiade (Vegetarian option without Anchovies)
Carnitas (Vegetarian Option Smoked Tofu and Pumpkin Strudel)
Escabeche (Vegetarian Option without fish)
MAIN COURSES
1st Course: Crispy Cod Cake with Piperade Basquaise
*Vegetarian Option: Crispy Quinoa and White Bean Cake with Piperade Basquaise
2nd Course: Gnocchi Verdi with Parmegiano Reggianno
3rd Course: Steak Pizzaiola with Bake Stuffed Artichokes and California Beans with Cognac
*Vegetarian Option: Porcini Mushroom Pizzaiola with Bake Stuffed Artichokes and California Beans with Cognac
Dessert: Chocolate Cream Pie
About World Food Bar & Chef Joshua Campbell:
World Food Bar is the creation of Joshua Steven Campbell and Corey Weitmarschen. The catering and carryout operation opened officially on Tuesday June 16, 2009, as a new addition to the historic Findlay Market located in downtown Cincinnati’s ‘Over the Rhine’.
The eatery specializes in serving ethnic and world foods that spotlight local and organic ingredients, most notably those farmers/vendors who frequent the Findlay marketplace.
Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years
In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.
In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.
Beginning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas.
Wednesday, September 30, 2009
Ingredients for a Great Gift
More than likely, you have a friend who is the consummate hostess. Every party she hosts seems to have the perfect balance of ambience, food, conversation and of course, cocktails. So what do you get the hostess who already is (and has) the mostess? The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion -- and a basket full of goodies to go with it. Flip through the book and find ingredients she may not have on hand like, PAMA Pomegranate Liqueur, Tuaca and Chambord. Package the book and the liqueur in an attractive basket and wait patiently for your next party invite!
Yo (Ho) Ho Ho
There’s just something about rum that we love. It has a warmth to it you just don’t find in most liquors. And Mount Gay Rum is simply the best in our humble opinions. Know a friend or family member who cherishes tradition and appreciates the finer things in life? Mount Gay 1703 Old Cask Selection, at $100, will make the quintessential gift. Know a friend or family member who’s not quite worth a $100 gift? Mount Gay Extra Old is just $50 a bottle!
For Your (Blues) Brother
We have to admit, we have a tendency to get a bit star-struck at times. We’re suckers for anything remotely associated with celebrities. Maybe that’s why we adore Crystal Head Vodka. Created by Dan Akroyd, this super-premium, quadruple distilled, triple crystal-filtered vodka tastes amazing and comes in the coolest bottle we’ve ever seen! We can’t think of a better gift for the super stars on your list.
Vermouth for the Couth
Where would the martini (arguably the world’s hippest drink) be without vermouth? Exactly. That’s why Carpano Antica Formula is never far from our liquor cabinet. Quite possibly the perfect vermouth, its warming flavors of vanilla, dried fruit and orange peel will delight even the most discriminating aficionado. If nothing else, the gorgeous packaging alone is worth the $29.99.
Put a Stag in their Stocking
The Dalmore, with its stag’s head logo, could not be more perfect for the outdoorsmen (or women) in your life. Whether they’re hunting for waterfowl or Waterford, your friends and family will warm up to this gift after the first sip. Frankly, we could cozy up to the fireplace and drink this all day long (it’s like a down comforter for the inside of your body!). From the basic 12-Year-Old to the limited edition 1263 King Alexander, The Dalmore just makes life better – inside and out.
Gifts That Suit Them to a Tea
Heidi Kyser knows a thing or two about tea. She should. After all, she’s editor of World Tea News. So when she recommends gifts, we’re all ears (and taste buds).
Take the Breville Variable-Temperature Electric Kettle. It allows for customized temperature and steeping time to produce the perfectly
personalized tea drinking experience for just $50.
Second on her list is the Flowering Tea Gift Set with Glass Tea Mug. The set includes four flowering tea buds and a unique glass tea-brewing mug. A truly tasteful gift for only $20.
Rishi Tea has won 1st place at the World Tea Championship for two years in a row. So when they announced their new Taste of Origin gifts, we got all tea-ngly inside! The Taste of Origin program launches with three exclusive Organic and Fair Trade Certified gift sets. Each set features unique teas from exceptional micro-lots, hand selected during peak harvest season. And the best part? Proceeds from the Taste of Origin gifts directly support environmental and social initiatives in Mannong Manmai’s ancient tea villages, including improved clean water distribution and better educational opportunities.
Yo (Ho) Ho Ho
There’s just something about rum that we love. It has a warmth to it you just don’t find in most liquors. And Mount Gay Rum is simply the best in our humble opinions. Know a friend or family member who cherishes tradition and appreciates the finer things in life? Mount Gay 1703 Old Cask Selection, at $100, will make the quintessential gift. Know a friend or family member who’s not quite worth a $100 gift? Mount Gay Extra Old is just $50 a bottle!
For Your (Blues) Brother
We have to admit, we have a tendency to get a bit star-struck at times. We’re suckers for anything remotely associated with celebrities. Maybe that’s why we adore Crystal Head Vodka. Created by Dan Akroyd, this super-premium, quadruple distilled, triple crystal-filtered vodka tastes amazing and comes in the coolest bottle we’ve ever seen! We can’t think of a better gift for the super stars on your list.
Vermouth for the Couth
Where would the martini (arguably the world’s hippest drink) be without vermouth? Exactly. That’s why Carpano Antica Formula is never far from our liquor cabinet. Quite possibly the perfect vermouth, its warming flavors of vanilla, dried fruit and orange peel will delight even the most discriminating aficionado. If nothing else, the gorgeous packaging alone is worth the $29.99.
Put a Stag in their Stocking
The Dalmore, with its stag’s head logo, could not be more perfect for the outdoorsmen (or women) in your life. Whether they’re hunting for waterfowl or Waterford, your friends and family will warm up to this gift after the first sip. Frankly, we could cozy up to the fireplace and drink this all day long (it’s like a down comforter for the inside of your body!). From the basic 12-Year-Old to the limited edition 1263 King Alexander, The Dalmore just makes life better – inside and out.
Gifts That Suit Them to a Tea
Heidi Kyser knows a thing or two about tea. She should. After all, she’s editor of World Tea News. So when she recommends gifts, we’re all ears (and taste buds).
Take the Breville Variable-Temperature Electric Kettle. It allows for customized temperature and steeping time to produce the perfectly
personalized tea drinking experience for just $50.
Second on her list is the Flowering Tea Gift Set with Glass Tea Mug. The set includes four flowering tea buds and a unique glass tea-brewing mug. A truly tasteful gift for only $20.
Rishi Tea has won 1st place at the World Tea Championship for two years in a row. So when they announced their new Taste of Origin gifts, we got all tea-ngly inside! The Taste of Origin program launches with three exclusive Organic and Fair Trade Certified gift sets. Each set features unique teas from exceptional micro-lots, hand selected during peak harvest season. And the best part? Proceeds from the Taste of Origin gifts directly support environmental and social initiatives in Mannong Manmai’s ancient tea villages, including improved clean water distribution and better educational opportunities.
The Hot and Hot Fish Club Cookbook
The Hot and Hot Fish Club Restaurant in Birmingham, AL is driven by a simple philosophy: foods eaten so close to their source, prepared in a fashion that allows their pure, unadulterated flavors to shine, is the key to the meal’s success. Because of that simple winning understanding, owners Chris and Idie Hastings’ restaurant has become widely known one of the best in the South. They insist the food is uncomplicated and unassuming because they want their guests to experience the glory of tasting a locally sourced heirloom tomato or the slice of cheese made with milk from a nearby dairy farmer, or the blackberries and Vidalia onions from local Garfrerick Farms of Alpine, Alabama, Hot and Hot Fish Club goes to great lengths to make sure that what goes into every dish is always fresh and in season, and in short…magical.
THE HOT AND HOT FISH CLUB COOKBOOK (Running Press Books, October 2009, $35) is as much a work of passion for Chris and Idie as their restaurant and their home life are. Far more than a recipe book, the pages offer a glimpse of the authors home and work life on a month-by- month basis and how they gather at the table with family and friends to celebrate the passing seasons.
“Seasonality is the cornerstone to our menu-planning success,” says Chef Chris Hastings and the book contains more than 200 creative and delicious recipes that are organized into two-month chapters to reflect the seasonal nature of local ingredients.
Some of the recipes readers will find include:
Grouper with Tomato, Avocado and Grilled Vidalia Onions, with Basil-Lime Vinaigrette
Oven-Roasted Duck Breast on Crawfish Risotto with Spicy Ham Hock Broth
Hot and Hot Tomato Salad
Southern Bouillabaisse
Smoked and Grilled Quail with Winter Vegetables and White BBQ Sauce
Raspberry and White Chocolate Bread Pudding
In addition to the mouthwatering recipes and wonderful anecdotes and stories from the Hastings’ personal history, it also includes the profiles of dozens of purveyors who supply the restaurant with the freshest ingredients, and numerous how-to tips from grilling fish to roasting the pig.
With more than 50 full-color photographs, lifestyle menus complete with cocktail, wine and beer pairings, and an expertly researched sourcing section, THE HOT AND HOT FISH CLUB COOKBOOK is your guide to preparing exquisite, fresh cuisine from one of the most celebrated and successful restaurants in the South. Add a little magic into your own cooking.
Chris Hastings graduated from the Johnson & Wales Culinary School in Providence in 1984. After graduating he worked for Frank Stitt as Chef D’ Cuisine of Highlands Bar and Grill and helped launch the opening of Bottega. In 1989 he helped Bradley Ogden launch the Lark Creek Inn in Larkspur, California. He was nominated for James Beard’s Best Chef in the South award in 2007 and 2008. Idie Hastings attended the California Culinary Academy and worked at Jeremiah Towers’ famed Stars Café and Wolfgang Puck’s Postrio. She honed her skills as a baker at Patisserie Francaise. In 1995, the Hastings returned to the South and opened the Hot and Hot Fish Club. In 1998 they received the Robert Mondavi Culinary Award of Excellence and since then have been featured in The New York Times, USA Today, Garden & Gun, Southern Living, and Food and Wine. Idie and Chris live in Birmingham with their two sons. Please visit them at www.hotandhotfishclub.com.
HOT AND HOT FISH CLUB COOKBOOK
By Chris and Idie Hastings
Running Press Books
October 2009
$35.00/hardcover
ISBN: 978-0-7624-3552-4
THE HOT AND HOT FISH CLUB COOKBOOK (Running Press Books, October 2009, $35) is as much a work of passion for Chris and Idie as their restaurant and their home life are. Far more than a recipe book, the pages offer a glimpse of the authors home and work life on a month-by- month basis and how they gather at the table with family and friends to celebrate the passing seasons.
“Seasonality is the cornerstone to our menu-planning success,” says Chef Chris Hastings and the book contains more than 200 creative and delicious recipes that are organized into two-month chapters to reflect the seasonal nature of local ingredients.
Some of the recipes readers will find include:
Grouper with Tomato, Avocado and Grilled Vidalia Onions, with Basil-Lime Vinaigrette
Oven-Roasted Duck Breast on Crawfish Risotto with Spicy Ham Hock Broth
Hot and Hot Tomato Salad
Southern Bouillabaisse
Smoked and Grilled Quail with Winter Vegetables and White BBQ Sauce
Raspberry and White Chocolate Bread Pudding
In addition to the mouthwatering recipes and wonderful anecdotes and stories from the Hastings’ personal history, it also includes the profiles of dozens of purveyors who supply the restaurant with the freshest ingredients, and numerous how-to tips from grilling fish to roasting the pig.
With more than 50 full-color photographs, lifestyle menus complete with cocktail, wine and beer pairings, and an expertly researched sourcing section, THE HOT AND HOT FISH CLUB COOKBOOK is your guide to preparing exquisite, fresh cuisine from one of the most celebrated and successful restaurants in the South. Add a little magic into your own cooking.
Chris Hastings graduated from the Johnson & Wales Culinary School in Providence in 1984. After graduating he worked for Frank Stitt as Chef D’ Cuisine of Highlands Bar and Grill and helped launch the opening of Bottega. In 1989 he helped Bradley Ogden launch the Lark Creek Inn in Larkspur, California. He was nominated for James Beard’s Best Chef in the South award in 2007 and 2008. Idie Hastings attended the California Culinary Academy and worked at Jeremiah Towers’ famed Stars Café and Wolfgang Puck’s Postrio. She honed her skills as a baker at Patisserie Francaise. In 1995, the Hastings returned to the South and opened the Hot and Hot Fish Club. In 1998 they received the Robert Mondavi Culinary Award of Excellence and since then have been featured in The New York Times, USA Today, Garden & Gun, Southern Living, and Food and Wine. Idie and Chris live in Birmingham with their two sons. Please visit them at www.hotandhotfishclub.com.
HOT AND HOT FISH CLUB COOKBOOK
By Chris and Idie Hastings
Running Press Books
October 2009
$35.00/hardcover
ISBN: 978-0-7624-3552-4
Welcome the Spirits this Halloween
Even if you choose not to wear a costume this Halloween, the holiday for all things sinfully sweet and “creepy, crawly” serves as the perfect occasion to dress up your cocktails. Simple drinks turn festive with the use of fun cocktail glasses and gory garnishes; all designed to bring out the frightful fun of Halloween, with a sophisticated twist. So while you may be tempted to partake in some of the more traditional Halloween activities such as bobbing for apples and pumpkin carving, we all know that there is only one way to really drink in the spooky spirit of the season!
This year, All Natural SKYY Infusions are serving up a truly bewitching cocktail menu, featuring the line of fresh fruit-infused vodkas that offer an unrivaled true-to-fruit taste year round. Each inspired by one of the many hallowed Halloween traditions, these SKYY Infusions cocktails will help you get into the spirit of Halloween, whether you’re in a packed house or with a few friends at home. To add a bit of glamour to your regular Halloween celebrations, try mixing up some of the sweet treats below – no tricks necessary.
Jack-O-Lantern
2 oz. SKYY Infusions Citrus
1 oz. Mango Nectar or Juice
0.5 oz. Orange Juice
0.5 oz. Fresh Sour*
Combine all of the ingredients in a cocktail shaker with ice. Shake vigorously and pour into a goblet glass and garnish with a slice of orange and a mint leaf laid flat on top.
*Combine 0.25 oz fresh lime juice and 0.75 oz simple syrup.
Vampire’s Elixir
1.5 oz. SKYY Infusions Raspberry
.75 oz. White Chocolate Liqueur
1 oz. Half and Half
Strawberry Syrup
Dress strawberry syrup on the inside and rim of a chilled martini glass. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with vampire teeth.
Black Widow
1.5 oz. SKYY Infusions Raspberry
0.5 oz. Triple Sec
2 oz. Pomegranate Juice
Squeeze of Fresh Lemon Juice
Raspberry Syrup
Draw a spider web on the inside of a chilled martini glass with raspberry syrup. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into chilled martini glass. Garnish with plastic spider.
Red Zombie
1.5 oz. SKYY Vodka
3 oz. Tomato Juice
0.5 tsp. Finely Grated Horseradish
1 tsp. Barbeque Sauce
3 Dashes Worcestershire Sauce
3 Dashes Tabasco Sauce
0.5 tsp. Finely Chopped Chipotle en Adobo
Pinch of Kosher Salt and Freshly Ground Black Pepper
Generous Squeeze of Lemon Juice
Pinch of Celery Seeds
1 Celery Stick
2 Large Green Olives
2 Lychee Fruits
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with green eye balls, laid across the rim of the glass*.
*Cut the end of a stalk of celery so it measures 5-6 inches long and split the stick in half lengthwise. Slide the green olives into two lychee fruits to make eye balls and push the thin celery stick through both as garnish.
Wicked Witch Apple Punch
1 750 ml bottle SKYY Infusions Passion Fruit
1 750 ml bottle Sparkling Apple Cider
1 64 oz. bottle Cranberry Juice Cocktail
1 Liter Ginger Ale
2 cups Pineapple Juice
Red Apple Slices
Combine all ingredients in a large black witch’s cauldron with ice and stir. Garnish with large slices of red apple floating on top and dry ice.
This year, All Natural SKYY Infusions are serving up a truly bewitching cocktail menu, featuring the line of fresh fruit-infused vodkas that offer an unrivaled true-to-fruit taste year round. Each inspired by one of the many hallowed Halloween traditions, these SKYY Infusions cocktails will help you get into the spirit of Halloween, whether you’re in a packed house or with a few friends at home. To add a bit of glamour to your regular Halloween celebrations, try mixing up some of the sweet treats below – no tricks necessary.
Jack-O-Lantern
2 oz. SKYY Infusions Citrus
1 oz. Mango Nectar or Juice
0.5 oz. Orange Juice
0.5 oz. Fresh Sour*
Combine all of the ingredients in a cocktail shaker with ice. Shake vigorously and pour into a goblet glass and garnish with a slice of orange and a mint leaf laid flat on top.
*Combine 0.25 oz fresh lime juice and 0.75 oz simple syrup.
Vampire’s Elixir
1.5 oz. SKYY Infusions Raspberry
.75 oz. White Chocolate Liqueur
1 oz. Half and Half
Strawberry Syrup
Dress strawberry syrup on the inside and rim of a chilled martini glass. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with vampire teeth.
Black Widow
1.5 oz. SKYY Infusions Raspberry
0.5 oz. Triple Sec
2 oz. Pomegranate Juice
Squeeze of Fresh Lemon Juice
Raspberry Syrup
Draw a spider web on the inside of a chilled martini glass with raspberry syrup. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into chilled martini glass. Garnish with plastic spider.
Red Zombie
1.5 oz. SKYY Vodka
3 oz. Tomato Juice
0.5 tsp. Finely Grated Horseradish
1 tsp. Barbeque Sauce
3 Dashes Worcestershire Sauce
3 Dashes Tabasco Sauce
0.5 tsp. Finely Chopped Chipotle en Adobo
Pinch of Kosher Salt and Freshly Ground Black Pepper
Generous Squeeze of Lemon Juice
Pinch of Celery Seeds
1 Celery Stick
2 Large Green Olives
2 Lychee Fruits
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with green eye balls, laid across the rim of the glass*.
*Cut the end of a stalk of celery so it measures 5-6 inches long and split the stick in half lengthwise. Slide the green olives into two lychee fruits to make eye balls and push the thin celery stick through both as garnish.
Wicked Witch Apple Punch
1 750 ml bottle SKYY Infusions Passion Fruit
1 750 ml bottle Sparkling Apple Cider
1 64 oz. bottle Cranberry Juice Cocktail
1 Liter Ginger Ale
2 cups Pineapple Juice
Red Apple Slices
Combine all ingredients in a large black witch’s cauldron with ice and stir. Garnish with large slices of red apple floating on top and dry ice.
Water is the New Wine
Dr. Michael Mascha is turning water into wine, one bottle at a time. The world’s only “water sommelier,” Mascha has established himself as an authority on the art of water tasting—recognizing each sip as a refined epicurean experience.
His book Fine Waters, A Connoisseur’s Guide to the World’s Most Distinctive Bottled Waters illustrates how consumers can discern between quality bottled waters from around the world. These can vary from highly mineralized, older waters to young, high alkaline waters like Hawaiian Springs. Named by Mascha as one of the world’s finest waters, Hawaiian Springs, long a favorite in Hawaii is now available on the U.S. mainland.
Its high alkalinity, naturally sweet taste and purity derive from its unique source. Much like wine appellations, the source and terroir of the water is what makes it one of a kind and the rightful companion to specific foods or consumption occasions. Dr. Mascha has successfully conducted tastings that make these subtle characteristics understandable and meaningful to chefs, sommeliers and everyday consumers.
For more information about what makes a world-class water and how water is the new wine, Dr. Mascha is available for editorial tasting events or additional comment.
His book Fine Waters, A Connoisseur’s Guide to the World’s Most Distinctive Bottled Waters illustrates how consumers can discern between quality bottled waters from around the world. These can vary from highly mineralized, older waters to young, high alkaline waters like Hawaiian Springs. Named by Mascha as one of the world’s finest waters, Hawaiian Springs, long a favorite in Hawaii is now available on the U.S. mainland.
Its high alkalinity, naturally sweet taste and purity derive from its unique source. Much like wine appellations, the source and terroir of the water is what makes it one of a kind and the rightful companion to specific foods or consumption occasions. Dr. Mascha has successfully conducted tastings that make these subtle characteristics understandable and meaningful to chefs, sommeliers and everyday consumers.
For more information about what makes a world-class water and how water is the new wine, Dr. Mascha is available for editorial tasting events or additional comment.
Relastin
NOTE: It is not often we venture away from food on this blog, but we were fortunate to receive samples of this product and thought you might be interested in what the lady of the house had to say: "I am not big on moisturizes but this one is very light. I like it a lot and would purchase it in the future."
There are thousands of products and procedures on the market today that claim to turn back the hands of time. Traditionally these treatments focus on restoring collagen, but fail to address all of the factors that play into the anti-aging equation and contribute to the appearance of youthful skin.
Relastin, the skincare brand known for shifting the anti-aging focus to include elastin – the other essential protein in skin, has once again set a new standard in skincare. Ultra EmollientTM is the latest addition to the company’s cult favorite and award-winning line of products. This multitasking cream solves the anti-aging equation by addressing each cause of aging skin – elastin breakdown, loss of moisture and decreased collagen. Ultra EmollientTM’s groundbreaking formula combines Relastin’s signature Zinc Firming Complex™, the first ingredient proven to increase functional elastin content, with the vitamins, peptides and extracts necessary for total skin rejuvenation.
The first part of the equation is hydration. Loss of moisture is a very common problem for older skin, and parched skin makes lines and wrinkles more apparent. Ultra EmollientTM is a luxurious cream that comforts and soothes dry skin – leaving it soft, plump, and velvety smooth. In fact, recent clinical testing shows that 91% of users experienced increased moisture in the skin.
Ultra Emollient is enriched with a cocktail of cell penetrating vitamins and peptides to improve skin tone and texture. Vitamin C, a potent antioxidant, works to fight free radical damage, brighten the complexion and encourage collagen production. Vitamin A reduces the appearance of wrinkles and stimulates production of collagen. Peptides further minimize surface wrinkles and improve skin firmness.
Relastin’s patent-pending, functional elastin boosting Zinc Firming Complex™ completes the age defying equation and sets Ultra Emollient apart from the competition. Elastin is an essential protein in skin that gives it firmness, tone and elasticity. As we age the protein fibers created in our youth breakdown and weaken, causing the skin to lose firmness, sag and wrinkle. Relastin Ultra EmollientTM is proven to dramatically improve skin elasticity and firmness by boosting the production of functional elastin fibers. Clinical tests show that roughly 90% of users saw visibly reduced fine lines and wrinkles, while 81% experienced improved epidermal elasticity.
Relastin Ultra EmollientTM is more than just a moisturizer or a skin treatment; it is a complete anti-aging solution. This all-encompassing new product offers hydration, visibly reduced wrinkles, increased elasticity and firmness in as little as 2 weeks.
RELASTIN ULTRA EMOLLIENT – FACT SHEET
1. Relastin Ultra Emollient contains Relastin’s patent pending Zinc Firming Complex, which has been clinically proven to help increase the production of functional elastin for firmer skin and diminished fine lines, wrinkles and sagging.
2. Key added anti-aging ingredients include:
· Vitamin C – antioxidant that helps brighten, moisturize and encourage collagen production
· Vitamin A – encourages collagen production, reduces fine lines and wrinkles
· Peptides that reduce surface wrinkles and improve skin firmness
3. The new rich, creamy formula provides extra moisturization, so skin is smoother, firmer, and more hydrated.
4. Real women who used Relastin Ultra Emollient in clinical studies saw visible results in as little as two to four weeks:
• · 87% saw visible reduction in fine lines and wrinkles
• · 91% saw increased moisture in the skin
• · 81% experienced improved elasticity
• · 76% saw visible reduction in puffiness around the eyes
• · 81% felt like it was working
5. Elastin stops being produced in our teens. The result over time is elastosis, in which there is a loss of function in the skin’s elastin. This causes skin to wrinkle and sag.
6. Functional elastin is a long, healthy elastic protein fiber capable of rebounding, like a rubber band. In contrast, elastin fragments are much shorter. Similar to chopped up rubber bands, they are incapable of springing back.
7. Functional elastin promotes firmer and younger skin. Products that increase elastin fragments do not solve the problem of decreased elasticity.
8. A randomized, double-blind, vehicle-controlled clinical study* was conducted to quantitatively measure functional elastin. The study was conducted on skin at baseline and after four weeks of twice-daily Relastin application. A “Snap Test” was used to determine the number of seconds it took for the skin to snap back to baseline after being pulled a specified distance from the skin. The results showed statistically significant improvement of 40 percent, or 2.1 seconds, in skin treated with Relastin compared to a leading copper peptide product.
9. Relastin Ultra Emollient will launch in 2008. The product will retail for $99.00 and be available at www.relastin.com.
Readers interested in learning more about Relastin Ultra Emollient should visit www.relastin.com.
ABOUT RELASTIN
Relastin is the first and only clinically proven product to increase the production of elastin, a natural protein that gives the skin elasticity. Relastin penetrates the skin to work with the cells to promote the formation of elastin, which the body ceases producing at puberty.
There are thousands of products and procedures on the market today that claim to turn back the hands of time. Traditionally these treatments focus on restoring collagen, but fail to address all of the factors that play into the anti-aging equation and contribute to the appearance of youthful skin.
Relastin, the skincare brand known for shifting the anti-aging focus to include elastin – the other essential protein in skin, has once again set a new standard in skincare. Ultra EmollientTM is the latest addition to the company’s cult favorite and award-winning line of products. This multitasking cream solves the anti-aging equation by addressing each cause of aging skin – elastin breakdown, loss of moisture and decreased collagen. Ultra EmollientTM’s groundbreaking formula combines Relastin’s signature Zinc Firming Complex™, the first ingredient proven to increase functional elastin content, with the vitamins, peptides and extracts necessary for total skin rejuvenation.
The first part of the equation is hydration. Loss of moisture is a very common problem for older skin, and parched skin makes lines and wrinkles more apparent. Ultra EmollientTM is a luxurious cream that comforts and soothes dry skin – leaving it soft, plump, and velvety smooth. In fact, recent clinical testing shows that 91% of users experienced increased moisture in the skin.
Ultra Emollient is enriched with a cocktail of cell penetrating vitamins and peptides to improve skin tone and texture. Vitamin C, a potent antioxidant, works to fight free radical damage, brighten the complexion and encourage collagen production. Vitamin A reduces the appearance of wrinkles and stimulates production of collagen. Peptides further minimize surface wrinkles and improve skin firmness.
Relastin’s patent-pending, functional elastin boosting Zinc Firming Complex™ completes the age defying equation and sets Ultra Emollient apart from the competition. Elastin is an essential protein in skin that gives it firmness, tone and elasticity. As we age the protein fibers created in our youth breakdown and weaken, causing the skin to lose firmness, sag and wrinkle. Relastin Ultra EmollientTM is proven to dramatically improve skin elasticity and firmness by boosting the production of functional elastin fibers. Clinical tests show that roughly 90% of users saw visibly reduced fine lines and wrinkles, while 81% experienced improved epidermal elasticity.
Relastin Ultra EmollientTM is more than just a moisturizer or a skin treatment; it is a complete anti-aging solution. This all-encompassing new product offers hydration, visibly reduced wrinkles, increased elasticity and firmness in as little as 2 weeks.
RELASTIN ULTRA EMOLLIENT – FACT SHEET
1. Relastin Ultra Emollient contains Relastin’s patent pending Zinc Firming Complex, which has been clinically proven to help increase the production of functional elastin for firmer skin and diminished fine lines, wrinkles and sagging.
2. Key added anti-aging ingredients include:
· Vitamin C – antioxidant that helps brighten, moisturize and encourage collagen production
· Vitamin A – encourages collagen production, reduces fine lines and wrinkles
· Peptides that reduce surface wrinkles and improve skin firmness
3. The new rich, creamy formula provides extra moisturization, so skin is smoother, firmer, and more hydrated.
4. Real women who used Relastin Ultra Emollient in clinical studies saw visible results in as little as two to four weeks:
• · 87% saw visible reduction in fine lines and wrinkles
• · 91% saw increased moisture in the skin
• · 81% experienced improved elasticity
• · 76% saw visible reduction in puffiness around the eyes
• · 81% felt like it was working
5. Elastin stops being produced in our teens. The result over time is elastosis, in which there is a loss of function in the skin’s elastin. This causes skin to wrinkle and sag.
6. Functional elastin is a long, healthy elastic protein fiber capable of rebounding, like a rubber band. In contrast, elastin fragments are much shorter. Similar to chopped up rubber bands, they are incapable of springing back.
7. Functional elastin promotes firmer and younger skin. Products that increase elastin fragments do not solve the problem of decreased elasticity.
8. A randomized, double-blind, vehicle-controlled clinical study* was conducted to quantitatively measure functional elastin. The study was conducted on skin at baseline and after four weeks of twice-daily Relastin application. A “Snap Test” was used to determine the number of seconds it took for the skin to snap back to baseline after being pulled a specified distance from the skin. The results showed statistically significant improvement of 40 percent, or 2.1 seconds, in skin treated with Relastin compared to a leading copper peptide product.
9. Relastin Ultra Emollient will launch in 2008. The product will retail for $99.00 and be available at www.relastin.com.
Readers interested in learning more about Relastin Ultra Emollient should visit www.relastin.com.
ABOUT RELASTIN
Relastin is the first and only clinically proven product to increase the production of elastin, a natural protein that gives the skin elasticity. Relastin penetrates the skin to work with the cells to promote the formation of elastin, which the body ceases producing at puberty.
Tuesday, September 29, 2009
Chef Guy Fieri gives guys a reason to get into the kitchen...
Today's food industry is a high-glamour, high-appeal and high-profit machine, giving rise to a variety of chefs who seem as influenced by Bret Michaels as Julia Child. Enter Guy Fieri. Melding a rocker's appeal with a chef's talent and sensibility, Fieri is the epitome of style and sense in the kitchen, which is precisely why he chose to partner with Ergo Chef to introduce his new line of knives. The "Knuckle Sandwich" Series of knives couple Guy Fieri-inspired knife handles with ergonomic design. Glitz and glam aside, cooks everywhere still suffer from the same hand and wrist issues they always have. The Guy Fieri "Knuckle Sandwich" Series will be available to the public in November 2009, and is currently available for pre-order at http://ergochef.com/GuyFieriKnives.asp.
"In 2007 I met the designers of Ergo Chef at a gourmet show. I used the cutlery on stage during my demo and was given a set to take home," said Fieri. "After a year of wear and tear in my kitchen, I was hooked on the quality and design of their product. Before I knew it, I was teaming up with them to develop my own collection. We sketched a range of designs lookin' for the select few that really rocked technically and aesthetically!"
The Knuckle Sandwich Series includes two knives-the 8" Chef knife with crisscross crusher ($76) and the 5-1/2" Utility knife, which Fieri nicknamed the "Dragon Dagger" ($45). The two knives are forged and feature a black and red handle with a flame-wave design. The design is accented with a polished star to complete Guy's look. The steel is high-carbon German stainless steel (X50CrMoV15) for long edge life, durability and stain resistance, and the blade is artistically etched with the "Guy Fieri Knuckle Sandwich" logo and flames as a bold expression of Guy Fieri's Hot Rod/Rock 'n' Roll attitude.
Ergo Chef is the brainchild of Mike and Scott Staib, who merged their talents to address the most common ailments afflicting chefs: repetitive stress injuries resulting from constant cutting and chopping. Scott, a practicing chef and Johnson & Wales graduate who knew firsthand the physical challenge of the kitchen, and Mike, a business guy with a talent for building and fixing things, came together to create a high-quality, ergonomically-designed line of knives specifically for chefs.
"Just like the corporate world introduced ergonomically-shaped keyboards and chairs to offices to address physical ailments and discomfort in the workplace, we've created a collection of high-quality knives that address very real and prevalent issues in the food world without sparing quality in the process," said Mike Staib.
Since meeting Scott and Mike Staib in 2007, Fieri has continued to use the Ergo Chef Pro-Series Knives at home, on his Food Network Shows, "Guys Big Bite" and "Guy off the Hook", as well as at his live demos across the country.
About Ergo Chef
Ergo Chef (www.ErgoChef.com) is revolutionizing the culinary industry with ergonomically-designed cutlery that matches user comfort with the highest quality craftsmanship. Designed with both the professional chef and kitchen enthusiast in mind, Ergo Chef's cutlery boasts high balance, comfort, and carbon steel precision ground blades that simply stay sharp longer. In November 2009, Ergo Chef will introduce its new Chef Guy Fieri "Knuckle Sandwich" Knife Series. The Ergo Chef Pro-Series line is backed with a 30-day money back guarantee and a lifetime warranty against manufacturers' defects in workmanship.
"In 2007 I met the designers of Ergo Chef at a gourmet show. I used the cutlery on stage during my demo and was given a set to take home," said Fieri. "After a year of wear and tear in my kitchen, I was hooked on the quality and design of their product. Before I knew it, I was teaming up with them to develop my own collection. We sketched a range of designs lookin' for the select few that really rocked technically and aesthetically!"
The Knuckle Sandwich Series includes two knives-the 8" Chef knife with crisscross crusher ($76) and the 5-1/2" Utility knife, which Fieri nicknamed the "Dragon Dagger" ($45). The two knives are forged and feature a black and red handle with a flame-wave design. The design is accented with a polished star to complete Guy's look. The steel is high-carbon German stainless steel (X50CrMoV15) for long edge life, durability and stain resistance, and the blade is artistically etched with the "Guy Fieri Knuckle Sandwich" logo and flames as a bold expression of Guy Fieri's Hot Rod/Rock 'n' Roll attitude.
Ergo Chef is the brainchild of Mike and Scott Staib, who merged their talents to address the most common ailments afflicting chefs: repetitive stress injuries resulting from constant cutting and chopping. Scott, a practicing chef and Johnson & Wales graduate who knew firsthand the physical challenge of the kitchen, and Mike, a business guy with a talent for building and fixing things, came together to create a high-quality, ergonomically-designed line of knives specifically for chefs.
"Just like the corporate world introduced ergonomically-shaped keyboards and chairs to offices to address physical ailments and discomfort in the workplace, we've created a collection of high-quality knives that address very real and prevalent issues in the food world without sparing quality in the process," said Mike Staib.
Since meeting Scott and Mike Staib in 2007, Fieri has continued to use the Ergo Chef Pro-Series Knives at home, on his Food Network Shows, "Guys Big Bite" and "Guy off the Hook", as well as at his live demos across the country.
About Ergo Chef
Ergo Chef (www.ErgoChef.com) is revolutionizing the culinary industry with ergonomically-designed cutlery that matches user comfort with the highest quality craftsmanship. Designed with both the professional chef and kitchen enthusiast in mind, Ergo Chef's cutlery boasts high balance, comfort, and carbon steel precision ground blades that simply stay sharp longer. In November 2009, Ergo Chef will introduce its new Chef Guy Fieri "Knuckle Sandwich" Knife Series. The Ergo Chef Pro-Series line is backed with a 30-day money back guarantee and a lifetime warranty against manufacturers' defects in workmanship.
Kids eat free at Piccadilly
Beginning Thursday, October 1, for a limited time, all Piccadilly Restaurant locations will offer free kids meals after 4 p.m., to children six years of age and younger, with the purchase of an adult meal. Recently named �Best Place to feed the Whole Family” by New Orleans’ Gambit Weekly, Piccadilly is dedicated to help parents stretch their dollar even further during these difficult economic times.
“Piccadilly has been a family institution since its inception in 1944,” said Tom Sandeman, Piccadilly CFO. “With the current economic downturn, offering kids specials is our way of saying ‘thank you’ to our guests’ loyal support over the past 65 years.”
Another bonus for families with older children
In an effort to expand guests’ value even more, kids, twelve and younger, can eat for 99 cents all day every Thursday, and Saturdays from 11 a.m. until 4 p.m., with the purchase of an adult meal. Piccadilly offers a wide variety of well-balanced kid meals, from shrimp specials and fish, to chicken tenders and roast beef. Adult meals start at Piccadilly’s every day low price of $4.99, which includes an entrée, two sides and bread, and kids’ meals also include a drink and dessert.
Limit one free kid meal per adult meal purchase. Offer valid for dine-in only.
- Kids six and under eat free every day starting at 4 p.m.
- Kids 12 and younger eat for 99 cents all day every Thursday, and Saturdays 11 a.m. - 4 p.m.
- Kid meals include an entrée, two sides, a drink and dessert
- Kids meal offers only valid for dine-in and with purchase of adult meal
- Adult meals start at Piccadilly’s every day low price of $4.99
- Adult entrees include two sides and bread
Headquartered in Baton Rouge, Louisiana, Piccadilly Restaurants, LLC has been serving Louisiana families since 1944. Currently, Piccadilly operates approximately 120 food service operations with more than 4,500 team members primarily located in the Southeastern United States. For more information please visit the company Web site at www.piccadilly.com.
“Piccadilly has been a family institution since its inception in 1944,” said Tom Sandeman, Piccadilly CFO. “With the current economic downturn, offering kids specials is our way of saying ‘thank you’ to our guests’ loyal support over the past 65 years.”
Another bonus for families with older children
In an effort to expand guests’ value even more, kids, twelve and younger, can eat for 99 cents all day every Thursday, and Saturdays from 11 a.m. until 4 p.m., with the purchase of an adult meal. Piccadilly offers a wide variety of well-balanced kid meals, from shrimp specials and fish, to chicken tenders and roast beef. Adult meals start at Piccadilly’s every day low price of $4.99, which includes an entrée, two sides and bread, and kids’ meals also include a drink and dessert.
Limit one free kid meal per adult meal purchase. Offer valid for dine-in only.
- Kids six and under eat free every day starting at 4 p.m.
- Kids 12 and younger eat for 99 cents all day every Thursday, and Saturdays 11 a.m. - 4 p.m.
- Kid meals include an entrée, two sides, a drink and dessert
- Kids meal offers only valid for dine-in and with purchase of adult meal
- Adult meals start at Piccadilly’s every day low price of $4.99
- Adult entrees include two sides and bread
Headquartered in Baton Rouge, Louisiana, Piccadilly Restaurants, LLC has been serving Louisiana families since 1944. Currently, Piccadilly operates approximately 120 food service operations with more than 4,500 team members primarily located in the Southeastern United States. For more information please visit the company Web site at www.piccadilly.com.
Organic Green SuperFoods Leader Launches Nationwide in Canada at CHFA Show this Weekend in Toronto
While most brands in Canada are trying to find ways to expand their exports to the huge United States marketplace, a forward-thinking company from California is turning the tables and is headed in the other direction. Amazing Grass, the well-known nutrition convenience pioneer, is pleased to announce that they are rapidly expanding distribution of their products throughout Canada.
To help get their products into Canadian stores the company has teamed up with some of the biggest and most reputable natural health product distributors in Canada, including Purity Life Health Products, Christmas Natural Foods and Directa Distribution. According to Christmas Natural Foods, Amazing Grass has already proven to be one of their best new product launches in 17 years.
"Over the past couple of years, we have been receiving many inquiries from people in Canada about the availability of our products at stores in their area,” says Todd Habermehl, co-founder of Amazing Grass. “While we have already been filling email and phone orders and shipping to customers north of the border, it is not the most cost-effective or timely way for people in Canada to enjoy our certified organic products,” adds Habermehl.
Thanks to the new partnerships with Canadian distributors, Canadians will be able to purchase some of the most popular Amazing Grass products. Their innovative line of drink powder mixes, which feature their popular Green SuperFood blend, and their Organic Wheat Grass will be available in a wide range of natural grocery and independent health food stores, including retail chains such as Whole Foods Markets, Planet Organic, Thrifty Foods and Choices Markets.
Amazing Grass Green SuperFood is a premium blend of alkalizing greens, antioxidant rich whole food fruits and vegetables, immune boosting support herbs, probiotics and digestive enzymes that features more organic greens per gram than any other "green" drink on the market. It offers health conscious consumers a naturally balanced source of antioxidants, B-vitamins, carotenoids, phytonutrients, enzymes, dietary fiber and essential fatty acids. It also features some of the hottest ingredients such as organic acai from industry leader Sambazon, and maca.
Amazing Grass Chocolate Green SuperFood offers a combination of nature's most nourishing, cleansing and rebuilding SuperFoods in a delicious chocolate drink powder. By infusing their top-selling Green SuperFood with organic cacao, this drink powder offers an even tastier way for consumers to get their greens. The polyphenols found in cacao support healthy cholesterol levels.
Berry Green SuperFood is the latest addition to the Amazing Grass Drink Powder family. It unites the full spectrum of their alkalizing Green SuperFood, antioxidant rich fruits including acai and goji berries, support herbs and maca to provide a powerful dose of whole food nutrition with a robust berry flavor.
Amazing Grass Drink Powders provide consumers with a delicious and convenient means to achieve the recommended 5 to 9 daily servings of fruits and vegetables. Ultimately, these drink powders contain every amino acid, vitamin and mineral necessary to sustain human life. And since the human body is designed to obtain nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in these products and quickly convert them into fuel. They are complete raw food powders that work synergistically to fight free radicals, remove toxins and repair damaged cells.
Amazing Grass Organic whole-leaf Wheat Grass, one of the most powerful sources of leafy green vegetable nutrition available, offers up to 30x more nutrition and 10x more chlorophyll than tray-grown wheatgrass juice. Its high alkalinity helps balance acidic pH levels and its insoluble fiber gently cleanses the digestive tract and promotes regularity. It is an excellent source of folic acid, beta carotene and vitamin C. The mild taste mixes easily with any favorite drink and offers sustained energy all day long.
All of the Amazing Grass Drink Powders boost energy and the immune system and unlike others on the market they do not contain soy lecithin fillers and they are nitrogen packed for freshness. They are also gluten-free, soy-free, vegan, low in calories and fat and have no added sugar. They can be mixed with water, fruit juice, dairy and non-dairy milk and also make a healthy and tasty addition to smoothies.
They will be sold in Canada in an 8.5 ounce container that includes 30 eight-gram servings (scoop provided) and a 15-count box of individual serving packets. Consumers can learn more about Amazing Grass and the many nutritional benefits of their products on the company's informative website at www.AmazingGrass.com.
"We see great potential in tapping into the robust natural products marketplace in Canada," says Habermehl. "We have made exports there a top priority despite the challenges of the exchange rate and language barrier," adds Habermehl.
It is always a challenge to conduct international business, but after assessing the potential rewards Amazing Grass determined it was well worth the effort. Creating bilingual brochures and packaging is another one of the hurdles that the company has faced, but french-speaking Canadians are sure to benefit from the effort to do so.
Since hockey is a big pastime in English and French-speaking Canada, fans might be interested to learn that some of Amazing Grass’s biggest endorsers are leaders of the Boston Bruins NHL team. “Our products are enjoyed by amazing athletes around the world, including Zdeno Chara, the league's Defensive Player of the Year and Canada's own Andrew Ferrence,” says Brandon Bert, co-founder of Amazing Grass.
“Amazing Grass is on my table every morning during the season,” says Zee. “It helps me maintain my energy and enhances my performance - and it tastes great, too.” With all the travel and the hectic 82 game regular season schedule plus the playoffs, having a convenient, whole food means to ensure proper nutrition is critical for elite athletes like the Boston Bruins.
Amazing Grass' mission is to educate the world about the benefits of Green SuperFoods and the improved quality of life derived from healthy eating habits. Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
To help get their products into Canadian stores the company has teamed up with some of the biggest and most reputable natural health product distributors in Canada, including Purity Life Health Products, Christmas Natural Foods and Directa Distribution. According to Christmas Natural Foods, Amazing Grass has already proven to be one of their best new product launches in 17 years.
"Over the past couple of years, we have been receiving many inquiries from people in Canada about the availability of our products at stores in their area,” says Todd Habermehl, co-founder of Amazing Grass. “While we have already been filling email and phone orders and shipping to customers north of the border, it is not the most cost-effective or timely way for people in Canada to enjoy our certified organic products,” adds Habermehl.
Thanks to the new partnerships with Canadian distributors, Canadians will be able to purchase some of the most popular Amazing Grass products. Their innovative line of drink powder mixes, which feature their popular Green SuperFood blend, and their Organic Wheat Grass will be available in a wide range of natural grocery and independent health food stores, including retail chains such as Whole Foods Markets, Planet Organic, Thrifty Foods and Choices Markets.
Amazing Grass Green SuperFood is a premium blend of alkalizing greens, antioxidant rich whole food fruits and vegetables, immune boosting support herbs, probiotics and digestive enzymes that features more organic greens per gram than any other "green" drink on the market. It offers health conscious consumers a naturally balanced source of antioxidants, B-vitamins, carotenoids, phytonutrients, enzymes, dietary fiber and essential fatty acids. It also features some of the hottest ingredients such as organic acai from industry leader Sambazon, and maca.
Amazing Grass Chocolate Green SuperFood offers a combination of nature's most nourishing, cleansing and rebuilding SuperFoods in a delicious chocolate drink powder. By infusing their top-selling Green SuperFood with organic cacao, this drink powder offers an even tastier way for consumers to get their greens. The polyphenols found in cacao support healthy cholesterol levels.
Berry Green SuperFood is the latest addition to the Amazing Grass Drink Powder family. It unites the full spectrum of their alkalizing Green SuperFood, antioxidant rich fruits including acai and goji berries, support herbs and maca to provide a powerful dose of whole food nutrition with a robust berry flavor.
Amazing Grass Drink Powders provide consumers with a delicious and convenient means to achieve the recommended 5 to 9 daily servings of fruits and vegetables. Ultimately, these drink powders contain every amino acid, vitamin and mineral necessary to sustain human life. And since the human body is designed to obtain nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in these products and quickly convert them into fuel. They are complete raw food powders that work synergistically to fight free radicals, remove toxins and repair damaged cells.
Amazing Grass Organic whole-leaf Wheat Grass, one of the most powerful sources of leafy green vegetable nutrition available, offers up to 30x more nutrition and 10x more chlorophyll than tray-grown wheatgrass juice. Its high alkalinity helps balance acidic pH levels and its insoluble fiber gently cleanses the digestive tract and promotes regularity. It is an excellent source of folic acid, beta carotene and vitamin C. The mild taste mixes easily with any favorite drink and offers sustained energy all day long.
All of the Amazing Grass Drink Powders boost energy and the immune system and unlike others on the market they do not contain soy lecithin fillers and they are nitrogen packed for freshness. They are also gluten-free, soy-free, vegan, low in calories and fat and have no added sugar. They can be mixed with water, fruit juice, dairy and non-dairy milk and also make a healthy and tasty addition to smoothies.
They will be sold in Canada in an 8.5 ounce container that includes 30 eight-gram servings (scoop provided) and a 15-count box of individual serving packets. Consumers can learn more about Amazing Grass and the many nutritional benefits of their products on the company's informative website at www.AmazingGrass.com.
"We see great potential in tapping into the robust natural products marketplace in Canada," says Habermehl. "We have made exports there a top priority despite the challenges of the exchange rate and language barrier," adds Habermehl.
It is always a challenge to conduct international business, but after assessing the potential rewards Amazing Grass determined it was well worth the effort. Creating bilingual brochures and packaging is another one of the hurdles that the company has faced, but french-speaking Canadians are sure to benefit from the effort to do so.
Since hockey is a big pastime in English and French-speaking Canada, fans might be interested to learn that some of Amazing Grass’s biggest endorsers are leaders of the Boston Bruins NHL team. “Our products are enjoyed by amazing athletes around the world, including Zdeno Chara, the league's Defensive Player of the Year and Canada's own Andrew Ferrence,” says Brandon Bert, co-founder of Amazing Grass.
“Amazing Grass is on my table every morning during the season,” says Zee. “It helps me maintain my energy and enhances my performance - and it tastes great, too.” With all the travel and the hectic 82 game regular season schedule plus the playoffs, having a convenient, whole food means to ensure proper nutrition is critical for elite athletes like the Boston Bruins.
Amazing Grass' mission is to educate the world about the benefits of Green SuperFoods and the improved quality of life derived from healthy eating habits. Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
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