The new organic chocolate Gift Boxes from Shaman Chocolates don't just make another sweet gift for loved ones on special occasions like Valentine's Day, they also offer consumers a socially responsible alternative. All profits from the sale of the certified organic and Fair Trade Shaman Chocolates help support the Huichol Indians, a tribe living in central western Mexico in the Sierra Madre Mountains, considered by many to be the last Indigenous Tribe in North America to have maintained their pre-Columbian traditions intact.
The new Gift Box features beautiful, flower-shaped solid chocolates in a variety of flavors. For dark chocolate lovers, the Dark Variety Box includes Dark Chocolate with Ruby Raspberries, Dark Chocolate with Coconut, Dark Chocolate with Acai, Lemon and Orange and Dark Chocolate with Green Tea & Ginger. Shoppers can also choose a combination of two unique tastes - Extra Dark Chocolate and Milk Chocolate with Macadamia Nuts and Hawaiian Pink Sea Salt.
Chocolate lovers can also customize their order by choosing from the following selections (8 delicious bites of one flavor per box): Milk Chocolate, Dark Chocolate with Ruby Raspberries, Dark Chocolate with Coconut; Dark Chocolate with Green Tea & Ginger; Dark Chocolate with Acai, Lemon and Orange or Extra Dark Chocolate.
Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients and superfoods available to offer nine delicious, rich chocolate bars: Dark Chocolate with Acai, Lemon and Orange, Dark Chocolate with Green Tea and Ginger, Extra Dark Chocolate, Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt, Dark Chocolate, Dark Chocolate with Ruby Raspberries, Dark Chocolate with Coconut, Milk Chocolate and Milk Chocolate with Hazelnuts.
The Gift Boxes and Shaman Chocolate bars are adorned with new packaging featuring images of the Huichol Indians and their amazing artwork and imagery. They are available at hundreds of retailers nationwide and can also be purchased on the company's new website at www.shamanchocolates.com.
"The Huichol Indians consider chocolate a sacred gift from paradise and have used it in ceremonies since time immemorial, leaving it as offerings to show their love for Mother Earth," says Shaman Chocolates Founder Brant Secunda. "The Huichols know that gifts of chocolate help people develop and strengthen a mutual love with the earth and with each other," adds Secunda.
The Huichols, who were recognized by former Mexican President Vicente Fox as a national treasure of Mexico, are under tremendous economic and social pressure to assimilate with modern society, to leave their traditional villages and go to work in cities or on tobacco plantations where they are often exposed to harmful pesticides. By providing an outlet for their visionary yarn paintings and beaded artwork, by donating a portion of the tuition from each seminar and pilgrimage he leads, and donating all profits from the sale of Shaman Chocolates, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways and to continue being Indian. Three villages and approximately 500 people are directly helped through these efforts.
Tuesday, November 10, 2009
Historic Corydon, IN Sparkles During Winter Holidays
The holidays officially begin on November 28 in historic Corydon, Indiana, as the city hosts its 24th Annual “Light Up Corydon” celebration. The festivities begin at noon with live music, entertainment and carriage rides. Visitors will enjoy a head start on their holiday shopping at the many unique local stores during the Merchant’s Open House. One lucky shopper will even win a shopping spree.
To help spark the Christmas spirit, a living nativity scene, a scene from “Nuncrackers, A Nunsense Christmas Musical”,” a reading of “T’was the Night Before Christmas,” and other events will lead into the lighting up of the town.
“Light Up Corydon” is just the beginning of the region’s many holiday celebrations. Santa will make his appearance every weekend for pictures and visits at the Corydon Capitol Building. For the best entertainment around, visitors can enjoy The Nunsense Christmas Musical, Nuncrackers, running from Nov. 27 through Dec. 13 presented by Hayswood Theatre. Magdalena’s Restaurant will also host a Breakfast with Santa for children under 10, including games, crafts, door prizes, songs and more on Dec. 5, and the 4th Annual Christmas Tea celebration with jovial music and food at its location on Chestnut Street on Dec. 20.
Beyond the festive holiday events, Corydon offers travelers an incredible collection of historic sites and attractions. Visitors marvel at the natural wonders of the historic Marengo Caves, a National Natural Landmark where enormous passages are highlighted by dazzling formations and crystals. The State Historic Site marks Corydon’s place as Indiana’s first capitol.
Travelers also enjoy touring the Leora Brown School, one of the nation’s oldest standing early African American schoolhouses, and visiting the Constitution Elm site, under which Indiana delegates met to draft the state’s first constitution. Visitors will also find plenty of diverse lodging options in the area, including a historic bed and breakfast, affordable modern hotels and even a riverboat casino. Complete visitor information and a free visitors guide is available by logging on to www.thisisIndiana.org or calling (888) 738-2137.
To help spark the Christmas spirit, a living nativity scene, a scene from “Nuncrackers, A Nunsense Christmas Musical”,” a reading of “T’was the Night Before Christmas,” and other events will lead into the lighting up of the town.
“Light Up Corydon” is just the beginning of the region’s many holiday celebrations. Santa will make his appearance every weekend for pictures and visits at the Corydon Capitol Building. For the best entertainment around, visitors can enjoy The Nunsense Christmas Musical, Nuncrackers, running from Nov. 27 through Dec. 13 presented by Hayswood Theatre. Magdalena’s Restaurant will also host a Breakfast with Santa for children under 10, including games, crafts, door prizes, songs and more on Dec. 5, and the 4th Annual Christmas Tea celebration with jovial music and food at its location on Chestnut Street on Dec. 20.
Beyond the festive holiday events, Corydon offers travelers an incredible collection of historic sites and attractions. Visitors marvel at the natural wonders of the historic Marengo Caves, a National Natural Landmark where enormous passages are highlighted by dazzling formations and crystals. The State Historic Site marks Corydon’s place as Indiana’s first capitol.
Travelers also enjoy touring the Leora Brown School, one of the nation’s oldest standing early African American schoolhouses, and visiting the Constitution Elm site, under which Indiana delegates met to draft the state’s first constitution. Visitors will also find plenty of diverse lodging options in the area, including a historic bed and breakfast, affordable modern hotels and even a riverboat casino. Complete visitor information and a free visitors guide is available by logging on to www.thisisIndiana.org or calling (888) 738-2137.
Turkey tips with Chef Joshua Campbell
Tips on the Turkey Preparation:
“Brine the turkey to retain moisture and if you’re not worried about whole bird presentation....have the butcher break down the bird into 4 pieces, separating the white meat from the dark meat, if you’d like, you can also have the butcher save the bones for you to make a nice stock.”
New Things To Do With a Turkey:
“I’ve been playing around with a sea-salt crusted turkey. You start with a salted dough consisting of sea salt, flour, egg whites, rosemary, thyme, garlic and water and roll out the dough large enough the cover the turkey. After cooking it the dough will become hard and brittle, then after cooking, pick off the dried dough on the bird. What happens is this amazing infusion of salt and herbs that seeps into the turkey. You can also do a lobster stuffed turkey, for some reason these flavors really work well together.”
Leftovers:
“ A turkey melt is one of the best things to do with leftovers. Get some nice bread and slap on the leftover turkey, then top with a cranberry relish, cheddar cheese and put it on a Panini press. Save the gravy as a dipping sauce. You could do also a turkey tater-tot casserole, with the stuffing, leftover turkey and gravy in a shallow dish, throw it in the oven with everything mixed together and you have a great dish.”
On Picking the Right Turkey:
“ Don’t always go for the biggest bird, try to go as organic or heirloom as possible, you should treat good turkey just as you would a filet mignon.”
CHEF BIO
Campbell, a Cincinnati native 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 Bohlen Veneer Corporation in Fairfield and for David Faulk at Boca.
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.
Corey Wietmarschen is the brains behind the business. Corey graduated from Bowling Green State University with a bachelor’s degree in Sports Management and with a minor in marketing. After college, he managed Blue Ash Nursing Home and Cincinnati Children's Hospital. Having had a taste of customer service and managerial experience Corey went back to Xavier to pursue his Masters degree in Sports Administration.
“Brine the turkey to retain moisture and if you’re not worried about whole bird presentation....have the butcher break down the bird into 4 pieces, separating the white meat from the dark meat, if you’d like, you can also have the butcher save the bones for you to make a nice stock.”
New Things To Do With a Turkey:
“I’ve been playing around with a sea-salt crusted turkey. You start with a salted dough consisting of sea salt, flour, egg whites, rosemary, thyme, garlic and water and roll out the dough large enough the cover the turkey. After cooking it the dough will become hard and brittle, then after cooking, pick off the dried dough on the bird. What happens is this amazing infusion of salt and herbs that seeps into the turkey. You can also do a lobster stuffed turkey, for some reason these flavors really work well together.”
Leftovers:
“ A turkey melt is one of the best things to do with leftovers. Get some nice bread and slap on the leftover turkey, then top with a cranberry relish, cheddar cheese and put it on a Panini press. Save the gravy as a dipping sauce. You could do also a turkey tater-tot casserole, with the stuffing, leftover turkey and gravy in a shallow dish, throw it in the oven with everything mixed together and you have a great dish.”
On Picking the Right Turkey:
“ Don’t always go for the biggest bird, try to go as organic or heirloom as possible, you should treat good turkey just as you would a filet mignon.”
CHEF BIO
Campbell, a Cincinnati native 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 Bohlen Veneer Corporation in Fairfield and for David Faulk at Boca.
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.
Corey Wietmarschen is the brains behind the business. Corey graduated from Bowling Green State University with a bachelor’s degree in Sports Management and with a minor in marketing. After college, he managed Blue Ash Nursing Home and Cincinnati Children's Hospital. Having had a taste of customer service and managerial experience Corey went back to Xavier to pursue his Masters degree in Sports Administration.
For a Bold Red Bar and Holiday Cocktails, Turn to an Italian Classic...
Dieci E Lode
Originally served at No 9 Park in Boston, created by mixologist Jon Gertsen
0.5 ounce Campari
2.5 ounces Gin
1.5 ounces Grapefruit Juice
Lime Wedge
Fill a cocktail shaker with ice. Add Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with lime wedge.
Red Hot Chocolate
Originally served at 116 Crown in New Haven, CT, created by mixologist John Ginnetti
1 ounce Campari
2 ounces Brandy
3 ounces Whole Milk
0.5 ounce heavy cream (optional)
2 tablespoons of dark chocolate chips
Put milk, cream & chocolate in a milk frothing cup used for espresso.
Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.
Love Letter
Created by Adam Wilson of Beretta
1 oz Campari
1 oz Freshly Squeezed Lime Juice
0.75 oz Cointreau
0.25 oz Maple Syrup (should be 1:1 with water)
0.25 oz Small Hand Grenadine
3 dashes of Peychaud's Bitters
Shake. Add Soda. Pour over ice in highball. Garnish with a lime zest.
Nicaraguan Negroni Punch
Created by mixologist Jon Gasparini of Rye on the Road
15 ounces Campari
10 ounces Flor de Cana 7 year
7.5 ounces Cinzano Rosso
10 ounces Grapefruit Juice
2.5 ounces Honey
Combine juice of ten lemons and 30 cloves in a tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.
Originally served at No 9 Park in Boston, created by mixologist Jon Gertsen
0.5 ounce Campari
2.5 ounces Gin
1.5 ounces Grapefruit Juice
Lime Wedge
Fill a cocktail shaker with ice. Add Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with lime wedge.
Red Hot Chocolate
Originally served at 116 Crown in New Haven, CT, created by mixologist John Ginnetti
1 ounce Campari
2 ounces Brandy
3 ounces Whole Milk
0.5 ounce heavy cream (optional)
2 tablespoons of dark chocolate chips
Put milk, cream & chocolate in a milk frothing cup used for espresso.
Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.
Love Letter
Created by Adam Wilson of Beretta
1 oz Campari
1 oz Freshly Squeezed Lime Juice
0.75 oz Cointreau
0.25 oz Maple Syrup (should be 1:1 with water)
0.25 oz Small Hand Grenadine
3 dashes of Peychaud's Bitters
Shake. Add Soda. Pour over ice in highball. Garnish with a lime zest.
Nicaraguan Negroni Punch
Created by mixologist Jon Gasparini of Rye on the Road
15 ounces Campari
10 ounces Flor de Cana 7 year
7.5 ounces Cinzano Rosso
10 ounces Grapefruit Juice
2.5 ounces Honey
Combine juice of ten lemons and 30 cloves in a tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.
Monday, November 9, 2009
Holiday Help from Coupon Sherpa
Every time January rolls around, many Americans vow to not procrastinate during the next holiday shopping season. Though they have good intentions, due to their frenetic schedules, they typically do not fulfill the resolution, and they find themselves scurrying for Christmas gifts in December. Coupon Sherpa, has an answer to help consumers more easily complete their holiday shopping chores. The site has published a comprehensive list of retailers and their drop-dead holiday shipping deadlines for delivery in time for Christmas.
“The list is designed to help consumers plan their holiday shopping,” said Luke Knowles, who co-founded Coupon Sherpa with his brother, Jesse Knowles. “Different stores have different guidelines. Some will ship items as late as Dec. 20, for example, while others (such as merchants who make personalized gifts) require orders by Dec. 7-8.”
Knowles says that they have worked tirelessly to ensure the dates are accurate, but he recommends that readers verify the information with the merchants. The list will be regularly updated in the coming weeks.
Coupon Sherpa is a comprehensive resource where consumers can find online coupons, printable coupons and grocery coupons along with a free, downloadable iPhone application that provides access to mobile coupons.
It was the iPhone application that sparked the idea for the expanded Coupon Sherpa web site. Launched in April, the Coupon Sherpa iPhone application allows iPhone and iPod Touch users to access in-store coupons from their mobile device and present that coupon to the cashiers at participating merchants.
The Knowles received such an overwhelming response to the iPhone application that they decided to expand Coupon Sherpa into a one-stop online destination for coupons.
Coupon Sherpa is a comprehensive resource where consumers can find accurate and up-to-date online coupons, printable coupons and grocery coupons along with a free, downloadable iPhone application that provides access to mobile coupons. With the iPhone application, consumers can present the coupons (on their mobile devices) to the respective store’s cashier and receive the applicable discount. Merchants can post an unlimited amount of coupons on the application for free. For more information, visit www.couponsherpa.com.
“The list is designed to help consumers plan their holiday shopping,” said Luke Knowles, who co-founded Coupon Sherpa with his brother, Jesse Knowles. “Different stores have different guidelines. Some will ship items as late as Dec. 20, for example, while others (such as merchants who make personalized gifts) require orders by Dec. 7-8.”
Knowles says that they have worked tirelessly to ensure the dates are accurate, but he recommends that readers verify the information with the merchants. The list will be regularly updated in the coming weeks.
Coupon Sherpa is a comprehensive resource where consumers can find online coupons, printable coupons and grocery coupons along with a free, downloadable iPhone application that provides access to mobile coupons.
It was the iPhone application that sparked the idea for the expanded Coupon Sherpa web site. Launched in April, the Coupon Sherpa iPhone application allows iPhone and iPod Touch users to access in-store coupons from their mobile device and present that coupon to the cashiers at participating merchants.
The Knowles received such an overwhelming response to the iPhone application that they decided to expand Coupon Sherpa into a one-stop online destination for coupons.
Coupon Sherpa is a comprehensive resource where consumers can find accurate and up-to-date online coupons, printable coupons and grocery coupons along with a free, downloadable iPhone application that provides access to mobile coupons. With the iPhone application, consumers can present the coupons (on their mobile devices) to the respective store’s cashier and receive the applicable discount. Merchants can post an unlimited amount of coupons on the application for free. For more information, visit www.couponsherpa.com.
Friday, November 6, 2009
Pickle Juice Pops Offer Unique Taste & Surprising Health Benefits
The product was created by John Howard owner of Outerskate
roller skating rink and arcade in Seguin, Texas. He has been
freezing pickle juice for the kids and adults and sells out
every night. Surprised by the sales, he decided there was a
market worth investigating. The company is also creating
flavored offerings such as Spicy Pickle Pops that are proving to
be very popular.
The company is also catering to the cravings of expectant
mothers with this unique sour snack. But it isn
Health Benefits: www.bobspicklepops.com/health.htm
A recent study revealed that pickles blunted the blood-sugar spike by as
much as 30% after a high-carb meal. Studies revealed that
vinegar, much like that used in the pickling process, provided a
balancing benefit to combat harmful insulin spikes. The spices
used in the pickling process are also healthy. Pickling
ingredients like garlic and dill help to control the growth of
unhealthy bacteria in the body. And many other spices involved
in the pickling have been known to have wide-ranging health
properties as well. Bob's Pickle Pops have no fat and have less
than 1 gram of sugar.
roller skating rink and arcade in Seguin, Texas. He has been
freezing pickle juice for the kids and adults and sells out
every night. Surprised by the sales, he decided there was a
market worth investigating. The company is also creating
flavored offerings such as Spicy Pickle Pops that are proving to
be very popular.
The company is also catering to the cravings of expectant
mothers with this unique sour snack. But it isn
Health Benefits: www.bobspicklepops.com/health.htm
A recent study revealed that pickles blunted the blood-sugar spike by as
much as 30% after a high-carb meal. Studies revealed that
vinegar, much like that used in the pickling process, provided a
balancing benefit to combat harmful insulin spikes. The spices
used in the pickling process are also healthy. Pickling
ingredients like garlic and dill help to control the growth of
unhealthy bacteria in the body. And many other spices involved
in the pickling have been known to have wide-ranging health
properties as well. Bob's Pickle Pops have no fat and have less
than 1 gram of sugar.
New Oil and Vinegar Mini Misters Debut at Metro Cooking & Entertaining Show in D.C.
The ever-increasing popularity of the Gourme Mist oil and vinegar spray misters among health conscious Americans, initiates the launch of the all new Gourme Mist Mini Misters, which are making their “debut” this weekend at the Metro Cooking & Entertaining Show 2009, Washington Convention Center.
These convenient 3.5 oz. travel-sized olive oil and vinegar spray misters offer a fine, continuous mist to dress up salads and flavor veggies, fish, meats and breads. The Mini Misters are perfect for picnics, vacations, trips to the beach and dining out – also great for the corporate traveler who is trying to eat healthy while on the road. Just throw them in your carry-on bag and go!
The new Mini Misters are an offshoot of the wildly popular kitchen-sized Gourmè Mist non-aerosol imported olive oil and balsamic vinegar misters which are now available nationwide in grocery and natural food stores across the U.S.. Gourmè Mist was launched last year at the 2008 Summer Fancy Food Show and also made a huge hit at the 2008 Natural Products Expo East, where its sleek and contemporary bottle made it the proud winner of the “Best Packaging Award” and a top 5 finalist for the “Most Innovative Product.”
With each one-second spray at less than 5 calories, Gourmè Mist offers the perfect solution of portion control with the added health benefits of all natural oils and vinegars. Gourmè Mist offers consumers a healthy eco-friendly alternative to the traditional aerosol cooking sprays such as PAM and others.
Gourmè Mist’s pure and imported oils and vinegars come in six varieties of exceptional quality: Organic Extra Virgin Olive Oil, Organic Canola Oil, Natural Extra Virgin Olive Oil, Barrel Aged Balsamic Vinegar of Modena, Balsamic Vinegar of Modena infused with pomegranate, and Balsamic Vinegar of Modena infused with raspberry.
“The new Mini Misters are a great addition to healthy eating,” comments Shara Aaron, MS, RD, NutCom, PLLC/Nutrition Communications. “We all know how hard it is to eat healthy when you are always on the go; and with these convenient 3.5 ounce misters in your bag you can easily maintain your healthy lifestyle wherever you are.”
Gourmè Mist is Green
In addition to the health advantages, Gourmè Mist comes in an environmentally friendly dispenser that contains no additives or chemical propellants. The package can be recycled, making it better for you, your family and the planet. You can also choose 100% USDA certified organic varieties.
Rapidly Expanding On Supermarket Shelves Nationwide
Gourmè Mist™ can be found with other fine oils and vinegars in more than 4500 supermarkets and health food stores including Whole Foods, and others in major cities and states across the U.S. The MSRP is $6.99 per bottle and the Mini Misters are priced at $4.99 each.
About Gourmè Mist
Gourmè Mist, founded by Simona Bunin and Sherene Costanzo, two women dedicated to providing healthier products that are 100% pure with no chemicals or additives, use only the highest quality, all natural imported oils and vinegars. By adding portion-controlled flavor in a revolutionary recyclable container, Gourmè Mist is better for you, your family and the environment. For more information or to order visit our website at www.gourmemist.com.
These convenient 3.5 oz. travel-sized olive oil and vinegar spray misters offer a fine, continuous mist to dress up salads and flavor veggies, fish, meats and breads. The Mini Misters are perfect for picnics, vacations, trips to the beach and dining out – also great for the corporate traveler who is trying to eat healthy while on the road. Just throw them in your carry-on bag and go!
The new Mini Misters are an offshoot of the wildly popular kitchen-sized Gourmè Mist non-aerosol imported olive oil and balsamic vinegar misters which are now available nationwide in grocery and natural food stores across the U.S.. Gourmè Mist was launched last year at the 2008 Summer Fancy Food Show and also made a huge hit at the 2008 Natural Products Expo East, where its sleek and contemporary bottle made it the proud winner of the “Best Packaging Award” and a top 5 finalist for the “Most Innovative Product.”
With each one-second spray at less than 5 calories, Gourmè Mist offers the perfect solution of portion control with the added health benefits of all natural oils and vinegars. Gourmè Mist offers consumers a healthy eco-friendly alternative to the traditional aerosol cooking sprays such as PAM and others.
Gourmè Mist’s pure and imported oils and vinegars come in six varieties of exceptional quality: Organic Extra Virgin Olive Oil, Organic Canola Oil, Natural Extra Virgin Olive Oil, Barrel Aged Balsamic Vinegar of Modena, Balsamic Vinegar of Modena infused with pomegranate, and Balsamic Vinegar of Modena infused with raspberry.
“The new Mini Misters are a great addition to healthy eating,” comments Shara Aaron, MS, RD, NutCom, PLLC/Nutrition Communications. “We all know how hard it is to eat healthy when you are always on the go; and with these convenient 3.5 ounce misters in your bag you can easily maintain your healthy lifestyle wherever you are.”
Gourmè Mist is Green
In addition to the health advantages, Gourmè Mist comes in an environmentally friendly dispenser that contains no additives or chemical propellants. The package can be recycled, making it better for you, your family and the planet. You can also choose 100% USDA certified organic varieties.
Rapidly Expanding On Supermarket Shelves Nationwide
Gourmè Mist™ can be found with other fine oils and vinegars in more than 4500 supermarkets and health food stores including Whole Foods, and others in major cities and states across the U.S. The MSRP is $6.99 per bottle and the Mini Misters are priced at $4.99 each.
About Gourmè Mist
Gourmè Mist, founded by Simona Bunin and Sherene Costanzo, two women dedicated to providing healthier products that are 100% pure with no chemicals or additives, use only the highest quality, all natural imported oils and vinegars. By adding portion-controlled flavor in a revolutionary recyclable container, Gourmè Mist is better for you, your family and the environment. For more information or to order visit our website at www.gourmemist.com.
Thursday, November 5, 2009
New Indian Cooking Sauces Debut at Metro Cooking Show
A new twist on Indian cuisine inspired by Portuguese and British influences will be presented by Stonehouse 27 at The Metro Cooking & Entertaining Show this weekend at the Washington Convention Center. The company’s all natural gourmet Indian cooking sauces, unlike any other found on store shelves today, will be demonstrated and sold in the NASFT Pavilion -- Booth N11.
Inspired by the Portuguese and British Indian heritage of the company’s founder, Sharon Fernandes, Stonehouse 27 sauces use the colonial influence of cooking with fresh meats (most popularly beef and pork), seafood and poultry, along with fine fresh ingredients, spices and herbs to create a flavor profile and texture that is truly unique and distinguishable from other Indian products on the market. These unique and exotic sauces are made with authentic home cooked texture and flavor preserved by using traditional cooking techniques, such as stone grinding of seeds and roasting of chili peppers.
Healthy Yet Exotic: Agave Nectar & No Added Salt
Keeping health in mind, the sauces contain no added salt (sodium level as low as 5 mg per serving, for instance, in the Dates & Tamarind sauce), use agave nectar instead of refined sugar, heart healthy canola oil and local dairy that is free from antibiotics and growth hormones.
Simply add fresh meats, seafood, fish or poultry, and vegetables, and then simmer. Serve with a fresh salad, rice or bread and you have a delicious home cooked meal that everyone will enjoy! “Our sauces make exotic cooking easy,” says Sharon Fernandes. “Cooks can create healthy dishes for an everyday home cooked meal or one that will surely impress guests, from start to finish in less than 30 minutes. Everyone will think you slaved in the kitchen all day.”
Six Varieties from Mild to Spicy Hot and Sweet
Stonehouse 27 sauces are available in six varieties and varying spice levels:
§ Cilantro & Coconut (mild): Mild Indian spices, fresh herbs and lemon delicately finished with creamy coconut milk create a light mouth-watering flavor
§ Tamarind & Garlic (mild): Tomato, garlic, tamarind and exotic spices tantalize the taste buds
§ Tomato & Chilies (medium): Aromatic spices and chilies produce a rich and complex tomato sauce
§ Cashews & Cream (mild or hot): Irresistible flavor produced through a complex blend of aromatic spices, cashew nuts and cream
§ Dates & Tamarind (hot & sweet): Succulent dates, roasted chilies and tamarind combine for explosive flavor
Sold Nationally in The Fresh Market, Whole Foods Midwest, Central Market and Expanding
Stonehouse 27 products can be found at The Fresh Market and other retail locations where healthy, gourmet and specialty foods are sold. They can also be purchased online at www.stonehouse27.com.
During the show, Stonehouse 27 will offer attendees a “Buy Two Get One Free” special on any of its six sauce varieties -- a savings of one-third off the regular retail price.
Retailers and distributors -- for more information and show scheduling, please contact Sherwin Fernandes, Principal, by emailing sherwin@stonehouse27.com or calling 901.907.9071.
We also invite you to visit us at www.stonehouse27.com to find recipes, cooking ideas and more information about our products.
Inspired by the Portuguese and British Indian heritage of the company’s founder, Sharon Fernandes, Stonehouse 27 sauces use the colonial influence of cooking with fresh meats (most popularly beef and pork), seafood and poultry, along with fine fresh ingredients, spices and herbs to create a flavor profile and texture that is truly unique and distinguishable from other Indian products on the market. These unique and exotic sauces are made with authentic home cooked texture and flavor preserved by using traditional cooking techniques, such as stone grinding of seeds and roasting of chili peppers.
Healthy Yet Exotic: Agave Nectar & No Added Salt
Keeping health in mind, the sauces contain no added salt (sodium level as low as 5 mg per serving, for instance, in the Dates & Tamarind sauce), use agave nectar instead of refined sugar, heart healthy canola oil and local dairy that is free from antibiotics and growth hormones.
Simply add fresh meats, seafood, fish or poultry, and vegetables, and then simmer. Serve with a fresh salad, rice or bread and you have a delicious home cooked meal that everyone will enjoy! “Our sauces make exotic cooking easy,” says Sharon Fernandes. “Cooks can create healthy dishes for an everyday home cooked meal or one that will surely impress guests, from start to finish in less than 30 minutes. Everyone will think you slaved in the kitchen all day.”
Six Varieties from Mild to Spicy Hot and Sweet
Stonehouse 27 sauces are available in six varieties and varying spice levels:
§ Cilantro & Coconut (mild): Mild Indian spices, fresh herbs and lemon delicately finished with creamy coconut milk create a light mouth-watering flavor
§ Tamarind & Garlic (mild): Tomato, garlic, tamarind and exotic spices tantalize the taste buds
§ Tomato & Chilies (medium): Aromatic spices and chilies produce a rich and complex tomato sauce
§ Cashews & Cream (mild or hot): Irresistible flavor produced through a complex blend of aromatic spices, cashew nuts and cream
§ Dates & Tamarind (hot & sweet): Succulent dates, roasted chilies and tamarind combine for explosive flavor
Sold Nationally in The Fresh Market, Whole Foods Midwest, Central Market and Expanding
Stonehouse 27 products can be found at The Fresh Market and other retail locations where healthy, gourmet and specialty foods are sold. They can also be purchased online at www.stonehouse27.com.
During the show, Stonehouse 27 will offer attendees a “Buy Two Get One Free” special on any of its six sauce varieties -- a savings of one-third off the regular retail price.
Retailers and distributors -- for more information and show scheduling, please contact Sherwin Fernandes, Principal, by emailing sherwin@stonehouse27.com or calling 901.907.9071.
We also invite you to visit us at www.stonehouse27.com to find recipes, cooking ideas and more information about our products.
Create Holiday Cookie Magic with 400 Sensational Cookies
What would the holiday season be without the tantalizing aroma of freshly baked cookies? Imagine the taste of that first still-hot cookie, just out of the oven and melting in your mouth. Whether given as a heart-warming gift, brought to a holiday gathering, or eaten as an everyday treat, cookies are always a welcome pleasure. Favored for their variety as well as their simplicity, cookies are baked by the millions every year, in kitchens near and far.
Ever wonder why some people turn out perfect batches of cookies with ease, while others struggle to achieve that balance of crisp and tender, moist yet crunchy? Wonder no more! Baker and cookbook author extraordinaire, Linda J. Amendt, has taken the guess-work out of cookie making with her new cookbook: 400 SENSATIONAL COOKIES (Robert Rose; September 2009; softcover/$24.95; ISBN: 978-0-778802297). Clear instructions and tried and true expertise accompany Linda’s mouth-watering recipes.
“I’ve written this book specifically for home bakers of all skill levels,” Linda explains. “As a highly successful and knowledgeable baker, I have included lots of helpful information, expert tips on all aspects of cookie baking, as well as an array of cookie recipes to suit any palate.”
Filled with delicious, comforting recipes, 400 SENSATIONAL COOKIES, winner of the 2009 National Best Book Award in the Baking/Bread category, has recipes for every occasion, any time of the year. Linda’s recipes range from special versions of traditional favorites and modern classics to new and tempting delicacies. These recipes are perfect for cookie lovers of all ages :
- Snowflake Cookies
- Raspberry Cream Sandwich Cookies
- Peanut Butter Oat Chippers
- Coconut Macaroons
- Pumpkin Spice Cookies
- Cranberry Orange Spirals
- Ginger Cookies
- Sour Cream Cookies
- Chocolate-Glazed Coffee Cookies
- Apricot Crunch Squares
- Cranberry Almond Slices
- Raspberry Streusel Squares
- Marbled White Chocolate Cream Cheese Brownies
- Maple Pecan Biscotti
- Traditional Shortbread
Many of these delightful recipes can be made quickly, making it simple to whip up homemade cookies for a last-minute holiday party or family gathering. Linda has organized all of the recipes into chapters to make the cookie you are looking for easier to find. Chapters include: Drop Cookies, Hand-Shaped Cookies, Dream Cookies, Rolled Cutout Cookies, Refrigerator Slice-and-Bake Cookies, Bars and Squares, Biscotti, Brownies, Shortbreads, Chocolate Chip Heaven, and Extra-Special Cookies.
Linda believes that “with the right recipes, clear instructions, and essential baking information, anyone can perfect the art and science of cookies and become a great cookie baker.”
Linda has given home-cooks the instructions they need to bake the perfect batch of cookies. The first part of the book is devoted to giving the home-baker all the information they need, from basic equipment and tools, to pantry ingredients and baking techniques. There is also information included on how to package and ship cookies, cookie problem solving, and supply sources, making 400 SENSATIONAL COOKIES the must-have cookbook this holiday season.
About the Author
Linda J. Amendt is an accomplished baker and home canner. She has won over 900 awards in food competitions across America, including over 600 blue ribbons and special awards for excellence. She is the author of several best-selling cookbooks including Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More; and 175 Best James, Jellies, Marmalades & Other Soft Spreads, which won a Cordon d’ Or – Gold Ribbon International Cookbook Academy Award and is the recipient of the 2009 National Best Book Award in the Canning & Preserving category. The 2-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner currently serves as a highly respected judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. Linda also shares her insider secrets on preparing the best entries and how to win those coveted blue ribbons in baked goods and preserved foods competitions. Linda Amendt enjoys talking with other home cooks and bakers and sharing her extensive knowledge, expertise, and experience. In addition to her love for baking and home canning, the author and California native also enjoys gardening, choral singing, and has been a volunteer float decorator for the Tournament of Roses Parade for over 20 years.
___________________________________________
Sample Recipe from the Book
___________________________________________
Pumpkin Spice Cookies
These slightly spicy, soft, chewy, cake-like cookies are a perfect fall treat.
Makes about 4 dozen cookies
Tip
Flavors can blend during storage, so store cookies with strong flavors in separate containers.
· Preheat oven to 350°F (180°C)
· Cookie sheets, lined with parchment paper
Cookies
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) grated nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, softened
3/4 cup (175 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla extract
1 can (15 oz/398 mL) solid pack (purée) pumpkin
1 cup (250 mL) chopped pecans
Icing
1 cup (250 mL) confectioner’s (icing) sugar
1 to 2 tbsp (15 to 25 mL) half-and-half (10%) cream or milk
1/2 tsp (2 mL) maple flavoring
Cookies: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in pecans.
Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time, in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Icing: In a small bowl, combine confectioner’s sugar, 1 tablespoon (15 mL) of the cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency. Drizzle icing over cooled cookies.
Ultimate Dark Chocolate Espresso Cookies
Intensely chocolate and flavored with espresso powder for an extra kick, these fudgy cookies are even better the next day!
Makes about 5 dozen cookies
Tip
These cookies are very sticky, so it is important to lightly spray hands with nonstick cooking spray to prevent dough from sticking while shaping cookies.
Cookie sheets, lined with parchment paper
10 ounces (300 g) bittersweet chocolate, chopped
2-1/4 cups (50 mL) all-purpose flour
1/2 cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
2-1/2 teaspoon (12 mL) baking powder
1/2 teaspoon (2 mL) salt
2/3 cup (150 mL) unsalted butter, softened
1-1/2 cups (375 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
2-1/2 teaspoons (12 mL) instant espresso powder
4 eggs
2-1/2 teaspoons (12 mL) vanilla extract
In a microwave-safe bowl, heat chopped chocolate in microwave at Medium-High (75%) power for 1 minute. Stir chocolate until smooth. If necessary, heat at Medium (50%) power for 10 seconds at a time, stirring between each heating, just until chocolate is melted. Set aside to cool.
In a bowl, whisk together flour, cocoa powder, baking powder and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar, granulated sugar and espresso powder until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. Add melted chocolate and stir until thoroughly combined. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. Cover dough with plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (180°C). Lightly grease hands with nonstick cooking spray. Roll pieces of dough into 1-inch (2.5 cm) balls. Place about 2 inches (5 cm) apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10 to 12 minutes or until set around the edges but slightly soft in the center.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Ever wonder why some people turn out perfect batches of cookies with ease, while others struggle to achieve that balance of crisp and tender, moist yet crunchy? Wonder no more! Baker and cookbook author extraordinaire, Linda J. Amendt, has taken the guess-work out of cookie making with her new cookbook: 400 SENSATIONAL COOKIES (Robert Rose; September 2009; softcover/$24.95; ISBN: 978-0-778802297). Clear instructions and tried and true expertise accompany Linda’s mouth-watering recipes.
“I’ve written this book specifically for home bakers of all skill levels,” Linda explains. “As a highly successful and knowledgeable baker, I have included lots of helpful information, expert tips on all aspects of cookie baking, as well as an array of cookie recipes to suit any palate.”
Filled with delicious, comforting recipes, 400 SENSATIONAL COOKIES, winner of the 2009 National Best Book Award in the Baking/Bread category, has recipes for every occasion, any time of the year. Linda’s recipes range from special versions of traditional favorites and modern classics to new and tempting delicacies. These recipes are perfect for cookie lovers of all ages :
- Snowflake Cookies
- Raspberry Cream Sandwich Cookies
- Peanut Butter Oat Chippers
- Coconut Macaroons
- Pumpkin Spice Cookies
- Cranberry Orange Spirals
- Ginger Cookies
- Sour Cream Cookies
- Chocolate-Glazed Coffee Cookies
- Apricot Crunch Squares
- Cranberry Almond Slices
- Raspberry Streusel Squares
- Marbled White Chocolate Cream Cheese Brownies
- Maple Pecan Biscotti
- Traditional Shortbread
Many of these delightful recipes can be made quickly, making it simple to whip up homemade cookies for a last-minute holiday party or family gathering. Linda has organized all of the recipes into chapters to make the cookie you are looking for easier to find. Chapters include: Drop Cookies, Hand-Shaped Cookies, Dream Cookies, Rolled Cutout Cookies, Refrigerator Slice-and-Bake Cookies, Bars and Squares, Biscotti, Brownies, Shortbreads, Chocolate Chip Heaven, and Extra-Special Cookies.
Linda believes that “with the right recipes, clear instructions, and essential baking information, anyone can perfect the art and science of cookies and become a great cookie baker.”
Linda has given home-cooks the instructions they need to bake the perfect batch of cookies. The first part of the book is devoted to giving the home-baker all the information they need, from basic equipment and tools, to pantry ingredients and baking techniques. There is also information included on how to package and ship cookies, cookie problem solving, and supply sources, making 400 SENSATIONAL COOKIES the must-have cookbook this holiday season.
About the Author
Linda J. Amendt is an accomplished baker and home canner. She has won over 900 awards in food competitions across America, including over 600 blue ribbons and special awards for excellence. She is the author of several best-selling cookbooks including Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More; and 175 Best James, Jellies, Marmalades & Other Soft Spreads, which won a Cordon d’ Or – Gold Ribbon International Cookbook Academy Award and is the recipient of the 2009 National Best Book Award in the Canning & Preserving category. The 2-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner currently serves as a highly respected judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. Linda also shares her insider secrets on preparing the best entries and how to win those coveted blue ribbons in baked goods and preserved foods competitions. Linda Amendt enjoys talking with other home cooks and bakers and sharing her extensive knowledge, expertise, and experience. In addition to her love for baking and home canning, the author and California native also enjoys gardening, choral singing, and has been a volunteer float decorator for the Tournament of Roses Parade for over 20 years.
___________________________________________
Sample Recipe from the Book
___________________________________________
Pumpkin Spice Cookies
These slightly spicy, soft, chewy, cake-like cookies are a perfect fall treat.
Makes about 4 dozen cookies
Tip
Flavors can blend during storage, so store cookies with strong flavors in separate containers.
· Preheat oven to 350°F (180°C)
· Cookie sheets, lined with parchment paper
Cookies
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) grated nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, softened
3/4 cup (175 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla extract
1 can (15 oz/398 mL) solid pack (purée) pumpkin
1 cup (250 mL) chopped pecans
Icing
1 cup (250 mL) confectioner’s (icing) sugar
1 to 2 tbsp (15 to 25 mL) half-and-half (10%) cream or milk
1/2 tsp (2 mL) maple flavoring
Cookies: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in pecans.
Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time, in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Icing: In a small bowl, combine confectioner’s sugar, 1 tablespoon (15 mL) of the cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency. Drizzle icing over cooled cookies.
Ultimate Dark Chocolate Espresso Cookies
Intensely chocolate and flavored with espresso powder for an extra kick, these fudgy cookies are even better the next day!
Makes about 5 dozen cookies
Tip
These cookies are very sticky, so it is important to lightly spray hands with nonstick cooking spray to prevent dough from sticking while shaping cookies.
Cookie sheets, lined with parchment paper
10 ounces (300 g) bittersweet chocolate, chopped
2-1/4 cups (50 mL) all-purpose flour
1/2 cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
2-1/2 teaspoon (12 mL) baking powder
1/2 teaspoon (2 mL) salt
2/3 cup (150 mL) unsalted butter, softened
1-1/2 cups (375 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
2-1/2 teaspoons (12 mL) instant espresso powder
4 eggs
2-1/2 teaspoons (12 mL) vanilla extract
In a microwave-safe bowl, heat chopped chocolate in microwave at Medium-High (75%) power for 1 minute. Stir chocolate until smooth. If necessary, heat at Medium (50%) power for 10 seconds at a time, stirring between each heating, just until chocolate is melted. Set aside to cool.
In a bowl, whisk together flour, cocoa powder, baking powder and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar, granulated sugar and espresso powder until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. Add melted chocolate and stir until thoroughly combined. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. Cover dough with plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (180°C). Lightly grease hands with nonstick cooking spray. Roll pieces of dough into 1-inch (2.5 cm) balls. Place about 2 inches (5 cm) apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10 to 12 minutes or until set around the edges but slightly soft in the center.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Wednesday, November 4, 2009
Gold Class Cinemas Announces Special "New Moon" Menu Starting Nov. 20th
WHAT:
Gold Class Cinemas offers movie lovers new films, great food and cocktails and comfortable seating. So expect the unexpected when “New Moon,” one of most anticipated movies of the year ,opens Nov. 20. Moviegoers will be flocking to Gold Class Cinemas to not only see the movie, but also revel in the theater’s “New Moon” menu. (See below.)
VISUAL OPPORTUNITIES:
• Food and cocktail shots of “New Moon” menu
• Forming lines of fans, beginning at midnight
• Socializing is a big part of what Gold Class Cinemas is all about. Shoot moviegoers as they emerge from “New Moon” to capture reaction.
"NEW MOON”
MENU:
“Vegetarian” Stakes ~ $14
Picatta Seared Chicken Satay over Parmesan Risotto and Sautéed Spinach
Lion’s Love ~ $14
Paprika Seared Lamb Chops with Roasted Vegetable Cous Cous
Bella’s Birthday Cake ~ $9
Red Velvet Cake with Sour Cream Frosting with Dark Chocolate Sauce
“NEW MOON” COCKTAILS:
Cocktails
Bella’s Papercut ~ $9
Absolut Mandarin, Countreau, Grenadine
Edward’s Cold Touch ~ $9
Blueberry Stoli, Poma, Sprite, Blue Curacao
Jacob’s Warmth ~ $9
Clover coffee with Bailey’s, Rumpleminze, and whipped cream
WHERE:
Redmond Town Center<
16451 NE 74th St. Redmond, WA 98052
The Arboretum of S. Barrington
100 W. Higgins Road, S. Barrington, IL 60010
The Promenade Bolingbrook
631 E. Boughton Rd., Bolingbrook, IL 60440
WHEN:
Menu begins midnight at Friday, Nov. 20
WHO:
Gold Class Cinemas has reinvented the movie-going experience since its U.S. launch in October of 2008 by offering the ultimate escape for the serious movie lover. From concierge greetings, great food and a personal server during the guest’s visit, Gold Class Cinemas delivers a superior service experience. Each theater features stylishly-designed lounge and bar areas, super wide digital screens with state-of-the-art technology and a maximum of 40 fully reclining personal armchairs in full-sized auditoriums.
Gold Class Cinemas offers movie lovers new films, great food and cocktails and comfortable seating. So expect the unexpected when “New Moon,” one of most anticipated movies of the year ,opens Nov. 20. Moviegoers will be flocking to Gold Class Cinemas to not only see the movie, but also revel in the theater’s “New Moon” menu. (See below.)
VISUAL OPPORTUNITIES:
• Food and cocktail shots of “New Moon” menu
• Forming lines of fans, beginning at midnight
• Socializing is a big part of what Gold Class Cinemas is all about. Shoot moviegoers as they emerge from “New Moon” to capture reaction.
"NEW MOON”
MENU:
“Vegetarian” Stakes ~ $14
Picatta Seared Chicken Satay over Parmesan Risotto and Sautéed Spinach
Lion’s Love ~ $14
Paprika Seared Lamb Chops with Roasted Vegetable Cous Cous
Bella’s Birthday Cake ~ $9
Red Velvet Cake with Sour Cream Frosting with Dark Chocolate Sauce
“NEW MOON” COCKTAILS:
Cocktails
Bella’s Papercut ~ $9
Absolut Mandarin, Countreau, Grenadine
Edward’s Cold Touch ~ $9
Blueberry Stoli, Poma, Sprite, Blue Curacao
Jacob’s Warmth ~ $9
Clover coffee with Bailey’s, Rumpleminze, and whipped cream
WHERE:
Redmond Town Center<
16451 NE 74th St. Redmond, WA 98052
The Arboretum of S. Barrington
100 W. Higgins Road, S. Barrington, IL 60010
The Promenade Bolingbrook
631 E. Boughton Rd., Bolingbrook, IL 60440
WHEN:
Menu begins midnight at Friday, Nov. 20
WHO:
Gold Class Cinemas has reinvented the movie-going experience since its U.S. launch in October of 2008 by offering the ultimate escape for the serious movie lover. From concierge greetings, great food and a personal server during the guest’s visit, Gold Class Cinemas delivers a superior service experience. Each theater features stylishly-designed lounge and bar areas, super wide digital screens with state-of-the-art technology and a maximum of 40 fully reclining personal armchairs in full-sized auditoriums.
Navitas Naturals Adds Organic Cacao Paste to Line of Raw Cacao Products
Navitas Naturals is once again catering to the chocolatier inside all of us with yet another new product to enhance the creation of healthier chocolate treats. Made from only one ingredient - cold-milled whole cacao beans, Navitas Naturals Organic Cacao Paste takes any chocolate confection to the next level. Also known as cacao liquor, this raw Cacao Paste has a rich chocolate aroma and can be used just like ‘baker’s chocolate’ in any recipe. Below is a delicious recipe for Dynamite Fudge and more ideas can be discovered at www.navitasnturals.com/recipes. Earlier this year, Navitas Naturals also introduced award winning make-your-own Organic Superfood Chocolate Kits.
To make Navitas Naturals Cacao Paste, organic cacao beans are hand selected for quality, partially fermented to alleviate bitterness, and processed at low temperatures for maximum nutrient retention. Once extracted from the pod-like fruit, purified water is then used to cleanse the heirloom beans. The whole beans are then peeled and cold-pressed to form a concentrated paste that is organic, kosher, gluten-free, vegan, and raw. There is only one ingredient – raw cacao. Here’s a video link about how Navitas Naturals cacao products are made in a socially responsible manner: http://www.youtubecom/user/NavitasNaturalsTV.
Cacao has long been enjoyed for its healthful and invigorating properties in Mexican, Central, and South American cultures. So impressed were the Mayans with cacao’s taste and ability to promote energy, that cacao paste was frequently used in sacred rituals, and an annual festival was devoted to honoring the “cacao god.” Navitas Naturals Cacao Paste is a decadent new way to enjoy this power food of the ancients. Cacao contains a naturally rich supply of antioxidants, and is also an excellent source of dietary fiber. In addition, cacao is known to be one of the highest dietary sources of magnesium, is high in iron, and also contains many other essential minerals in significant quantities.
THE TRUTH About Vitamin C In Cacao
Cacao is a tremendously beneficial superfood, containing a wide spectrum of minerals and phytonutrients. However, it is important to note that vitamin C is not amongst the nutrients. “Despite reports circulating on the internet, there is no vitamin C (ascorbic acid) present in cacao even when it is raw and processed only at low temperatures,” says Zach Adelman, President and founder of Navitas Naturals. Recently, high traffic websites such as TodayShow.com and MSNBC.com highlighted the misinformation that raw cacao is “extraordinarily high in vitamin C.”
Back in 2004, Navitas Naturals lab tests directly looked for vitamin C in raw cacao, but did not detect any. Despite these results, the current media blitz inspired the company to conduct yet another round of testing. This time, Navitas Naturals retained two different laboratories instead of one, and utilized three different analytical methods: High Performance Liquid Chromatography (HPLC), Capilary Electrophoresis (CE) with UV detection, and Titration. Though all three methods have their place in the scientific community, Titration is the most commonly used method in the food industry when determining vitamin C (ascorbic acid) content. However, there is a critical detail within the Titration method many companies miss when testing raw cacao. The method of Titration is unable to differentiate the vitamin C (ascorbic acid) from the vitamin’s analogs. The result is what is known as a "false positive." This is why Navitas Naturals uses HPLC when testing raw cacao’s vitamin C content. The HPLC method looks directly for vitamin C (ascorbic acid), and not just the analogs. We also tested one of the largest raw cacao brands in the U.S. using the Titration and HPLC methods. The lab results confirmed again that raw cacao has no vitamin C (ascorbic acid).
The new Cacao Paste joins an impressive roster of raw organic cacao offerings from Navitas Naturals. Earlier this year, the superfoods company announced organic Sweet Cacao Nibs and Organic Superfood Chocolate Kits. Other products by Navitas Naturals include Cacao Beans, Cacao Powder, Cacao Nibs, and Cacao Butter. Cacao is good for the skin, too, so the company even offers a new moisturizing Cacao Lip Balm. The new organic Cacao Paste is offered in a 16-ounce block for a SRP of $24.99. Navitas Naturals cacao products are widely available at stores around the nation such as Whole Foods, and on the web at www.navitasnaturals.com and www.amazon.com.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. The cacao beans used in the Organic Cacao Paste are sustainably sourced from small family farms in Peru. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. In addition to cacao, Navitas Naturals offers a wide variety of organic superfoods including stevia, raw cacao, virgin coconut oil, mesquite, wakame, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp seeds and raw cashews. For more info, please visit www.navitasnaturals.com.
DYNAMITE FUDGE
Vegan & Gluten-Free - Serves: 16
Each bite of this intense dark chocolate fudge is exploding with energy and dark chocolate taste.
Ingredients:
2/3 cup melted Navitas Naturals Cacao Paste*
1/3 cup + 1 Tbsp Navitas Naturals Acai Powder
3 Tbsp Navitas Naturals Gelatinized Maca Powder
1½ Tbsp Navitas Naturals Mesquite Powder
¼ cup Navitas Naturals Lucuma Powder
1/3 cup + 1 Tbsp agave nectar
Directions:
Once cacao paste is melted and warm, mix in remaining ingredients. Remove chocolate mixture from pot and spread evenly onto large plate, in a one inch layer. Place plate in refrigerator for at least 30 minutes. Slice into 16 pieces. Keep refrigerated until ready to enjoy.
*NOTE: To melt cacao paste, cut block into shavings (about 1 cup shavings). Heat a large pot of water to a near boil. Float a smaller, empty pot inside the hot water pot, which will warm the small pot’s surface. Place the cacao paste shavings inside the small pot to slowly melt into a liquid.
To make Navitas Naturals Cacao Paste, organic cacao beans are hand selected for quality, partially fermented to alleviate bitterness, and processed at low temperatures for maximum nutrient retention. Once extracted from the pod-like fruit, purified water is then used to cleanse the heirloom beans. The whole beans are then peeled and cold-pressed to form a concentrated paste that is organic, kosher, gluten-free, vegan, and raw. There is only one ingredient – raw cacao. Here’s a video link about how Navitas Naturals cacao products are made in a socially responsible manner: http://www.youtubecom/user/NavitasNaturalsTV.
Cacao has long been enjoyed for its healthful and invigorating properties in Mexican, Central, and South American cultures. So impressed were the Mayans with cacao’s taste and ability to promote energy, that cacao paste was frequently used in sacred rituals, and an annual festival was devoted to honoring the “cacao god.” Navitas Naturals Cacao Paste is a decadent new way to enjoy this power food of the ancients. Cacao contains a naturally rich supply of antioxidants, and is also an excellent source of dietary fiber. In addition, cacao is known to be one of the highest dietary sources of magnesium, is high in iron, and also contains many other essential minerals in significant quantities.
THE TRUTH About Vitamin C In Cacao
Cacao is a tremendously beneficial superfood, containing a wide spectrum of minerals and phytonutrients. However, it is important to note that vitamin C is not amongst the nutrients. “Despite reports circulating on the internet, there is no vitamin C (ascorbic acid) present in cacao even when it is raw and processed only at low temperatures,” says Zach Adelman, President and founder of Navitas Naturals. Recently, high traffic websites such as TodayShow.com and MSNBC.com highlighted the misinformation that raw cacao is “extraordinarily high in vitamin C.”
Back in 2004, Navitas Naturals lab tests directly looked for vitamin C in raw cacao, but did not detect any. Despite these results, the current media blitz inspired the company to conduct yet another round of testing. This time, Navitas Naturals retained two different laboratories instead of one, and utilized three different analytical methods: High Performance Liquid Chromatography (HPLC), Capilary Electrophoresis (CE) with UV detection, and Titration. Though all three methods have their place in the scientific community, Titration is the most commonly used method in the food industry when determining vitamin C (ascorbic acid) content. However, there is a critical detail within the Titration method many companies miss when testing raw cacao. The method of Titration is unable to differentiate the vitamin C (ascorbic acid) from the vitamin’s analogs. The result is what is known as a "false positive." This is why Navitas Naturals uses HPLC when testing raw cacao’s vitamin C content. The HPLC method looks directly for vitamin C (ascorbic acid), and not just the analogs. We also tested one of the largest raw cacao brands in the U.S. using the Titration and HPLC methods. The lab results confirmed again that raw cacao has no vitamin C (ascorbic acid).
The new Cacao Paste joins an impressive roster of raw organic cacao offerings from Navitas Naturals. Earlier this year, the superfoods company announced organic Sweet Cacao Nibs and Organic Superfood Chocolate Kits. Other products by Navitas Naturals include Cacao Beans, Cacao Powder, Cacao Nibs, and Cacao Butter. Cacao is good for the skin, too, so the company even offers a new moisturizing Cacao Lip Balm. The new organic Cacao Paste is offered in a 16-ounce block for a SRP of $24.99. Navitas Naturals cacao products are widely available at stores around the nation such as Whole Foods, and on the web at www.navitasnaturals.com and www.amazon.com.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. The cacao beans used in the Organic Cacao Paste are sustainably sourced from small family farms in Peru. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. In addition to cacao, Navitas Naturals offers a wide variety of organic superfoods including stevia, raw cacao, virgin coconut oil, mesquite, wakame, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp seeds and raw cashews. For more info, please visit www.navitasnaturals.com.
DYNAMITE FUDGE
Vegan & Gluten-Free - Serves: 16
Each bite of this intense dark chocolate fudge is exploding with energy and dark chocolate taste.
Ingredients:
2/3 cup melted Navitas Naturals Cacao Paste*
1/3 cup + 1 Tbsp Navitas Naturals Acai Powder
3 Tbsp Navitas Naturals Gelatinized Maca Powder
1½ Tbsp Navitas Naturals Mesquite Powder
¼ cup Navitas Naturals Lucuma Powder
1/3 cup + 1 Tbsp agave nectar
Directions:
Once cacao paste is melted and warm, mix in remaining ingredients. Remove chocolate mixture from pot and spread evenly onto large plate, in a one inch layer. Place plate in refrigerator for at least 30 minutes. Slice into 16 pieces. Keep refrigerated until ready to enjoy.
*NOTE: To melt cacao paste, cut block into shavings (about 1 cup shavings). Heat a large pot of water to a near boil. Float a smaller, empty pot inside the hot water pot, which will warm the small pot’s surface. Place the cacao paste shavings inside the small pot to slowly melt into a liquid.
Thanksgiving Buffet at the Palm Court
The leaves are falling and there is a little chill in the morning... the holiday season is upon us! What a wonderful time to say thanks for all we have and to be thankful for our families, friends and so much more.
We hope you join us for Thanksgiving Day! The buffet is a wonderful display of all of the traditional Thanksgiving favorites with freshly carved meats, seafood, many, many side dishes and salads, and of course, our award-winning 20-foot dessert display. See full menu below.
Reservation times are filling up quickly, so please make your reservations now to 513-421-9100.
Thursday, November 26, 2009, 11:00am-5:00pm. Adults $42.95. Seniors (65 years or older) $32.95. Children (5-12 years) $18.95.
Carved Roasted Turkey with Cranberry Chutney & Giblet Gravy
Carved Prime Rib with Shallot Au Jus
Carved Honey Glazed Ham
Whole Poached Salmon and Smoked Fish Melange
Crab Claws and Shrimp with Cocktail Sauce and Lemons
Spice Crusted Salmon
with Whole Grain Mustard Sauce & Swiss Chard
Red Wine Braised Short Ribs with Pearl Onions and Mushrooms
Roasted Chicken Breast with Wild Mushrooms and Rosemary
Crispy Pork Cutlets with Brown Butter Nage
Housemade Pates & Terrines
with Pickled Onion Salad & Mustards
Sweet Potato Gnocchi with Caramelized Onions and Sage
Mashed Potatoes
Whipped Sweet Potatoes with Brown Sugar & Marshmallows
Vanilla Cranberry Sauce
Traditional Sage and Onion Stuffing
Caramelized Brussels Sprouts and Baby Carrots
Brown Sugar Roasted Acorn Squash
Field Greens with Tossed Pomegranate Hazelnut Vinaigrette
and Aged Goat Cheese
Caesar Salad Station
Crab Salad with Sesame Lavosh
Vegetable Salad with Cucumbers, Tomatoes,
Pickled Red Onions, Black Olives and Feta Cheese
Loaded Potato Salad
Green Apple Salad with Golden Raisins and Crème Fraîche
Wedges of Seasonal Fruits and Berries
Homemade Pecan Pie, Apple Pie,
Pumpkin Pie, Sweet Potato Pie
Chocolate Raspberry Cream Cake
Vanilla Passion Fruit Torte
Cream Cheese Spice Cake
Butterscotch Pudding Shooters
Assorted Mini Tarts
Warm Apple and Cranberry Crisp
White Chocolate Bread Pudding
Banana Pudding with Vanilla Wafers and Meringue
We hope you join us for Thanksgiving Day! The buffet is a wonderful display of all of the traditional Thanksgiving favorites with freshly carved meats, seafood, many, many side dishes and salads, and of course, our award-winning 20-foot dessert display. See full menu below.
Reservation times are filling up quickly, so please make your reservations now to 513-421-9100.
Thursday, November 26, 2009, 11:00am-5:00pm. Adults $42.95. Seniors (65 years or older) $32.95. Children (5-12 years) $18.95.
Carved Roasted Turkey with Cranberry Chutney & Giblet Gravy
Carved Prime Rib with Shallot Au Jus
Carved Honey Glazed Ham
Whole Poached Salmon and Smoked Fish Melange
Crab Claws and Shrimp with Cocktail Sauce and Lemons
Spice Crusted Salmon
with Whole Grain Mustard Sauce & Swiss Chard
Red Wine Braised Short Ribs with Pearl Onions and Mushrooms
Roasted Chicken Breast with Wild Mushrooms and Rosemary
Crispy Pork Cutlets with Brown Butter Nage
Housemade Pates & Terrines
with Pickled Onion Salad & Mustards
Sweet Potato Gnocchi with Caramelized Onions and Sage
Mashed Potatoes
Whipped Sweet Potatoes with Brown Sugar & Marshmallows
Vanilla Cranberry Sauce
Traditional Sage and Onion Stuffing
Caramelized Brussels Sprouts and Baby Carrots
Brown Sugar Roasted Acorn Squash
Field Greens with Tossed Pomegranate Hazelnut Vinaigrette
and Aged Goat Cheese
Caesar Salad Station
Crab Salad with Sesame Lavosh
Vegetable Salad with Cucumbers, Tomatoes,
Pickled Red Onions, Black Olives and Feta Cheese
Loaded Potato Salad
Green Apple Salad with Golden Raisins and Crème Fraîche
Wedges of Seasonal Fruits and Berries
Homemade Pecan Pie, Apple Pie,
Pumpkin Pie, Sweet Potato Pie
Chocolate Raspberry Cream Cake
Vanilla Passion Fruit Torte
Cream Cheese Spice Cake
Butterscotch Pudding Shooters
Assorted Mini Tarts
Warm Apple and Cranberry Crisp
White Chocolate Bread Pudding
Banana Pudding with Vanilla Wafers and Meringue
Surviving the Holidays with Diabetes
For those with diabetes, the holidays can bring about different memories and emotions. With large helpings of wonderful food, odd meal times, and wide assortments of dessert, it can be challenging and frustrating to managing blood glucose levels. Having to remind family members, yet again, that “its not that you can't eat a big slice of grandma’s famous pie, it’s that you choose not to in order to keep your body healthy” can be emotionally draining. Experiencing this year after year can turn what was once a cherished holiday into a time of dread. Certified Diabetes Educators and Diabetes Coaches at Fit4D.com, a personalized diabetes coaching service, knows this does not have to be the case. To help those with diabetes we have provided some tips that will help empower them to take back the holiday season as a time of joy.
Planning ahead is key. With all the wonderful holiday food to choose from, be sure to have your plate planned out in advance to avoid letting your taste buds take over. This includes desserts. Find out recipes and carbohydrate content of foods ahead of time. You might find that you can fit in a little sliver of every favorite holiday dessert into your meal, and still stay on track.
Try to plan holiday meals around your normal meal times instead of snack times.
Keep your carbohydrates spread out throughout the day, don't save them all for one meal. Remember that your body likes consistency with carbohydrates to process the glucose efficiently and work properly with your medications. Pack some leftovers and enjoy the holiday meal again the next day.
Take a walk after your meal to re-energize and help your body digest and burn off extra calories from the variety of holiday foods.
Keeping your blood glucose and weight management goals in mind, try not to go to any holiday parties or events on an empty stomach. An empty stomach increases your chances or overeating and losing track of the carbs and calories.
Appetizers, such as broccoli, carrots, cauliflower, and celery, are great low carb, low calorie options. If you are able to bring an appetizer, present some fresh veggies and light dip. This will save your carbs for the main event, the meal. Keep in mind that sausage and cheese are meats and have a minimal effect on blood glucose levels when eaten in moderation, they are full of saturated fat and calories, so try to keep the portions small.
If you choose to drink during the holidays, please be safe with regards to carbs, calories, medication, and general wellness. The recommendation for men is 2 drinks and 1 drink for women per day. One drink is equal to 1 beer, 4 oz wine, or 1oz spirits. Some alcoholic beverages contain carbohydrates, especially when mixed with sweet mixers, such as margaritas or soda based drinks, so they need to be included into your meal plan. Be sure to wear medication identification, and never drink on an empty stomach. Alcohol also does not mix well with some medications, so please check with your healthcare provider before drinking. Limiting your alcohol intake will save you calories and not impact blood glucose levels as much.
Successful holiday meal planning is all about preparation and balance, so enjoy your holiday season and contact the coaches at Fit4D.com for help with planning.
About Fit4D.com
Picking up where the doctor leaves off, Fit4D.com is an online personalized diabetes coaching service dedicated to providing the highest levels of educational and emotional support for those living with type 1, 2, or pre-diabetes. Equipped with a team of highly-trained dietitians, fitness coaches, registered nurses, pharmacists and physiologists, Fit4D.com boasts the largest collection of Certified Diabetes Educators anywhere in the United States and empowers people with diabetes to better manage their blood glucose levels and overall health and quality of life. In a system where the average physician console is only seven minutes, Fit4D.com’s diabetes experts are committed to working with clients on their schedule and from the comfort and privacy of home via phone, email or text and take the time to listen to the concerns of each client and coach them to take control of the diabetes on their own. For more information, visit www.fit4D.com.
Planning ahead is key. With all the wonderful holiday food to choose from, be sure to have your plate planned out in advance to avoid letting your taste buds take over. This includes desserts. Find out recipes and carbohydrate content of foods ahead of time. You might find that you can fit in a little sliver of every favorite holiday dessert into your meal, and still stay on track.
Try to plan holiday meals around your normal meal times instead of snack times.
Keep your carbohydrates spread out throughout the day, don't save them all for one meal. Remember that your body likes consistency with carbohydrates to process the glucose efficiently and work properly with your medications. Pack some leftovers and enjoy the holiday meal again the next day.
Take a walk after your meal to re-energize and help your body digest and burn off extra calories from the variety of holiday foods.
Keeping your blood glucose and weight management goals in mind, try not to go to any holiday parties or events on an empty stomach. An empty stomach increases your chances or overeating and losing track of the carbs and calories.
Appetizers, such as broccoli, carrots, cauliflower, and celery, are great low carb, low calorie options. If you are able to bring an appetizer, present some fresh veggies and light dip. This will save your carbs for the main event, the meal. Keep in mind that sausage and cheese are meats and have a minimal effect on blood glucose levels when eaten in moderation, they are full of saturated fat and calories, so try to keep the portions small.
If you choose to drink during the holidays, please be safe with regards to carbs, calories, medication, and general wellness. The recommendation for men is 2 drinks and 1 drink for women per day. One drink is equal to 1 beer, 4 oz wine, or 1oz spirits. Some alcoholic beverages contain carbohydrates, especially when mixed with sweet mixers, such as margaritas or soda based drinks, so they need to be included into your meal plan. Be sure to wear medication identification, and never drink on an empty stomach. Alcohol also does not mix well with some medications, so please check with your healthcare provider before drinking. Limiting your alcohol intake will save you calories and not impact blood glucose levels as much.
Successful holiday meal planning is all about preparation and balance, so enjoy your holiday season and contact the coaches at Fit4D.com for help with planning.
About Fit4D.com
Picking up where the doctor leaves off, Fit4D.com is an online personalized diabetes coaching service dedicated to providing the highest levels of educational and emotional support for those living with type 1, 2, or pre-diabetes. Equipped with a team of highly-trained dietitians, fitness coaches, registered nurses, pharmacists and physiologists, Fit4D.com boasts the largest collection of Certified Diabetes Educators anywhere in the United States and empowers people with diabetes to better manage their blood glucose levels and overall health and quality of life. In a system where the average physician console is only seven minutes, Fit4D.com’s diabetes experts are committed to working with clients on their schedule and from the comfort and privacy of home via phone, email or text and take the time to listen to the concerns of each client and coach them to take control of the diabetes on their own. For more information, visit www.fit4D.com.
Fending off the swine flu: A nutritionist's advice for building your child's immune system
“The good news is that there’s plenty you can do, starting with boosting your child’s immune system through her diet,” says Christina Schmidt, M.S., Nutritionist and Author of The Toddler Bistro: Child-Approved Recipes and Expert Nutrition Advice for the Toddler Years (Bull Publishing Company, 2009, ISBN: 978-1-933503-19-6, $16.95). “Protecting your child’s body from the inside through proper nutrition is not only a great strategy for warding off viruses, it’s healthy too! A healthy immune system is a powerful line of defense from those nasty viruses.” No amount of liquid hand sanitizer can help your child the second a germ enters her body so keep your kitchen stocked with foods that will help boost her immunity (and yours too!).
There are several nutrients and food components that are vital to keeping the immune system strong and functioning properly. Many of these nutrients act as vigilante antioxidants that help protect us from “scavengers” that might enter our bodies and increase our risk for various diseases. These nutrients also reduce inflammatory processes, compete with infectious bacteria and they can function to activate our complex immune defense army of white blood cells.
Looking to add to your defense arsenal to protect your child from H1N1 and seasonal flu this year? Read on for Christina’s checklist to help you serve up some immune system boosting, cold & flu-buster nutrients and foods. Serve your child foods that are rich in the following nutrients:
* Vitamin C: citrus fruits, berries, kiwis, peppers, tomatoes
* Vitamin E: wheat germ, nuts, fortified cereals, sweet potatoes
* Beta Carotene (Pro-Vitamin A): yellow and dark green leafy vegetables, sweet potatoes, orange squash, apricots, cantaloupe
* Zinc: meats, fish, poultry, fortified cereals, milk
* Iron: meats, poultry, fish, egg yolk, dried fruits, fortified grains, dark molasses
* Copper: meats, nuts, chocolate, cherries, whole grains
* Selenium: grains, meats, onions, milk
* Folic Acid: green leafy vegetables, eggs, meats, fish, beans, broccoli
* Vitamin B6: wheat germ, milk, egg yolk, meats
* Vitamin B12: milk, eggs, meats
* Omega 3 Fats: cold water fish, flax oil, soybeans, walnuts, dark green leafy vegetables
* Probiotics: yogurts with the “Live and Active Cultures” seal, fortified foods, supplements
* Garlic: as single ingredient or in variety of sauces, soups, ready to eat meals, supplements
“Some of my favorite cold and flu fighting family-friendly dishes are whole wheat or enriched grain spaghetti with tomato vegetable marinara mixed with chopped chicken or ground turkey; lemony chicken, vegetable and rice soup; sweet potato or butternut squash soup; carrots and ginger sauté; curried lentil stew; chili with stewed tomatoes and ground bison or other meat (optional); whole grain toast with a poached or scrambled egg; yogurt smoothie with fresh or frozen fruit; sliced oranges or grapefruit with seasonal berries,” says Schmidt. “We are coming into cranberry season—a berry rich in antioxidants—so be sure to take advantage of fresh cranberry relishes and baked goods as well.” You will find more recipes and menu suggestions in The Toddler Bistro.
“As you can see,” adds Schmidt, “by eating a healthy, balanced diet with a variety of brightly colored fruits and vegetables, whole grains, beans, seafood, or lean meats, you can boost your child’s immunity. These healthy foods and nutrients can arm you and your family in the fight to help prevent illness (or at least hasten a speedy recovery) from those bugs that circulate in schools and work places on their mission to turn your home life upside down!”
In addition to serving your child immunity-boosting foods, you may also consider supplementing her diet with multivitamins, probiotics, or omega 3 oils. Carlson for Kids makes several high-quality flavored omega 3 oils and chewable vitamins. Jarrow and Nature’s Way offer good probiotic powders while Rainbow Light and Centrum for Kids provide great one-a-day chewable multivitamins.
Of course, before giving your child any supplement, be sure to read the dosing instructions and keep them out of your little one’s reach! When giving any herbal supplements, check with your child’s doctor first and do not mix these with any other medications (unless the doctor says that it will be fine to do so). Also note that some herbal supplements are contraindicated for children or may cause allergic reactions so monitor your child for any reactions. Just do your homework before adding supplements your little one’s diet.
While serving your child immunity boosting foods to help him fight the flu, also note that there are some items that should be avoided. Foods that are high in refined sugars and saturated fats can have adverse effects. These foods do a number on the immune system by creating energy peaks and valleys and by fostering inflammation, so be sure to keep foods filled with refined sugars and saturated fats off the menu.
So as the H1N1 cloud looms overhead, remember that you aren’t as helpless and vulnerable as you may feel. You actually do have great ways to defend your family from the flu and those other sickening viruses out there. Practice the good habit of proper hand washing. Keep those little hands clean and teach your children that those germy fingers need to stay out of their mouths. In addition to germ-avoiding measures, remember that by giving your child the foods and supplements that will strengthen her immunity, you can enjoy this cold and flu season in good health—sniffle and fever free.
About the Author:
Christina Schmidt, MS, is a nutritionist and a certified nutrition educator who has been featured on NBC’s Today Show and has written nutrition articles for The Bump magazine. She is the author of The Baby Bistro, The Baby Bistro Box and Toddler Bistro Box. Christina also is President of Baby Bistro Brands and lives in Santa Barbara, California.
For more information, please visit www.babybistrobrands.com.
About the Book:
The Toddler Bistro: Child-Approved Recipes and Expert Nutrition Advice for the Toddler Years (Bull Publishing Company, 2009, ISBN: 978-1-933503-19-6, $16.95) is available at bookstores nationwide, and through major online booksellers
There are several nutrients and food components that are vital to keeping the immune system strong and functioning properly. Many of these nutrients act as vigilante antioxidants that help protect us from “scavengers” that might enter our bodies and increase our risk for various diseases. These nutrients also reduce inflammatory processes, compete with infectious bacteria and they can function to activate our complex immune defense army of white blood cells.
Looking to add to your defense arsenal to protect your child from H1N1 and seasonal flu this year? Read on for Christina’s checklist to help you serve up some immune system boosting, cold & flu-buster nutrients and foods. Serve your child foods that are rich in the following nutrients:
* Vitamin C: citrus fruits, berries, kiwis, peppers, tomatoes
* Vitamin E: wheat germ, nuts, fortified cereals, sweet potatoes
* Beta Carotene (Pro-Vitamin A): yellow and dark green leafy vegetables, sweet potatoes, orange squash, apricots, cantaloupe
* Zinc: meats, fish, poultry, fortified cereals, milk
* Iron: meats, poultry, fish, egg yolk, dried fruits, fortified grains, dark molasses
* Copper: meats, nuts, chocolate, cherries, whole grains
* Selenium: grains, meats, onions, milk
* Folic Acid: green leafy vegetables, eggs, meats, fish, beans, broccoli
* Vitamin B6: wheat germ, milk, egg yolk, meats
* Vitamin B12: milk, eggs, meats
* Omega 3 Fats: cold water fish, flax oil, soybeans, walnuts, dark green leafy vegetables
* Probiotics: yogurts with the “Live and Active Cultures” seal, fortified foods, supplements
* Garlic: as single ingredient or in variety of sauces, soups, ready to eat meals, supplements
“Some of my favorite cold and flu fighting family-friendly dishes are whole wheat or enriched grain spaghetti with tomato vegetable marinara mixed with chopped chicken or ground turkey; lemony chicken, vegetable and rice soup; sweet potato or butternut squash soup; carrots and ginger sauté; curried lentil stew; chili with stewed tomatoes and ground bison or other meat (optional); whole grain toast with a poached or scrambled egg; yogurt smoothie with fresh or frozen fruit; sliced oranges or grapefruit with seasonal berries,” says Schmidt. “We are coming into cranberry season—a berry rich in antioxidants—so be sure to take advantage of fresh cranberry relishes and baked goods as well.” You will find more recipes and menu suggestions in The Toddler Bistro.
“As you can see,” adds Schmidt, “by eating a healthy, balanced diet with a variety of brightly colored fruits and vegetables, whole grains, beans, seafood, or lean meats, you can boost your child’s immunity. These healthy foods and nutrients can arm you and your family in the fight to help prevent illness (or at least hasten a speedy recovery) from those bugs that circulate in schools and work places on their mission to turn your home life upside down!”
In addition to serving your child immunity-boosting foods, you may also consider supplementing her diet with multivitamins, probiotics, or omega 3 oils. Carlson for Kids makes several high-quality flavored omega 3 oils and chewable vitamins. Jarrow and Nature’s Way offer good probiotic powders while Rainbow Light and Centrum for Kids provide great one-a-day chewable multivitamins.
Of course, before giving your child any supplement, be sure to read the dosing instructions and keep them out of your little one’s reach! When giving any herbal supplements, check with your child’s doctor first and do not mix these with any other medications (unless the doctor says that it will be fine to do so). Also note that some herbal supplements are contraindicated for children or may cause allergic reactions so monitor your child for any reactions. Just do your homework before adding supplements your little one’s diet.
While serving your child immunity boosting foods to help him fight the flu, also note that there are some items that should be avoided. Foods that are high in refined sugars and saturated fats can have adverse effects. These foods do a number on the immune system by creating energy peaks and valleys and by fostering inflammation, so be sure to keep foods filled with refined sugars and saturated fats off the menu.
So as the H1N1 cloud looms overhead, remember that you aren’t as helpless and vulnerable as you may feel. You actually do have great ways to defend your family from the flu and those other sickening viruses out there. Practice the good habit of proper hand washing. Keep those little hands clean and teach your children that those germy fingers need to stay out of their mouths. In addition to germ-avoiding measures, remember that by giving your child the foods and supplements that will strengthen her immunity, you can enjoy this cold and flu season in good health—sniffle and fever free.
About the Author:
Christina Schmidt, MS, is a nutritionist and a certified nutrition educator who has been featured on NBC’s Today Show and has written nutrition articles for The Bump magazine. She is the author of The Baby Bistro, The Baby Bistro Box and Toddler Bistro Box. Christina also is President of Baby Bistro Brands and lives in Santa Barbara, California.
For more information, please visit www.babybistrobrands.com.
About the Book:
The Toddler Bistro: Child-Approved Recipes and Expert Nutrition Advice for the Toddler Years (Bull Publishing Company, 2009, ISBN: 978-1-933503-19-6, $16.95) is available at bookstores nationwide, and through major online booksellers
Louisville Restaurant "Proof" to Open Cincinnati Location
Proof, the renowned Louisville restaurant named in Esquire magazine as a "Best New Restaurant" upon opening in 2006, will open a location in Cincinnati along with the new location of the 21c Museum Hotel. The Cincinnati location of Proof is the first establishment outside the original location at 702 W. Main St. in Louisville, Ky. Proof and the 21c Museum Hotel were established by philanthropists and arts patrons Laura Lee Brown and Steve Wilson with the mission to help revitalize the downtown area of Derby City, and it is with the same philosophy that they will restore the former Metropole Hotel at 609 Walnut Street to house their newest project. Restoration is expected to begin in fall 2010.
Proof, headed by Chef Michael Paley, offers acclaimed cuisine paired with warm, professional service, exciting art-driven design and affordable prices. Inspired by the culinary traditions of Italy and the American South, Paley's menu celebrates the bounty of the region's sustainable farmers and producers. In addition to the honor they earned from Esquire, the eatery has garnered acclaim in such notable publications as Wall Street Journal, Travel + Leisure and Food and Wine. In 2009, the 21c Museum Hotel was selected as the #1 hotel in the United States and #6 hotel in the world in the prestigious Condé Nast Traveler Readers Choice Awards, and Proof garnered the highest score in the country in the dining category.
Paley will work with President and CEO Michael Bonadies and Vice President Sarah Robbins to establish the kitchen at Proof in Cincinnati and, in the process, bring the same philosophy of farm-to-table eating and the accessible, affordable culinary experience to the new location. Chef Paley has extensive experience in building relationships with farmers in and around Louisville, and he will be working with Cincinnati-area producers to bring the freshest seasonal flavors to the new Proof location. A cutting edge wine list as well as Proof classics like the Kentucky Bison Burger and the house-made garden relishes will be available at the Cincinnati Proof location, along with new creations as the menu is updated seasonally based on local agriculture.
"The city of Cincinnati is centrally located near a variety of truly great food producers who really care about the integrity of heirloom produce and artisanal products," says chef Paley. "I am already inspired by what the region has to offer, and I look forward to adding some variety to my repertoire as I oversee the Cincinnati menu from my kitchen in Louisville."
The Lounge at Proof will also reflect the eatery's farm-to-table commitment by utilizing fresh produce and herbs in original cocktail recipes. The drink menu will be refreshed with new additions each season to make use of the best ingredients available. The creative beverage program, along with an inventive and affordable bar menu, will make the Lounge at Proof a casual dining destination.
"Proof and the 21c Museum Hotel have become essential destinations for both visitors to and residents of Louisville," says Wilson. "People come for the food and stay for the art, or vice versa. The hotel, museum and restaurant facilitate great conversation, offer new and exciting flavors and feature unsurpassed hospitality. We are thrilled to establish this cultural destination in Cincinnati."
Art at Proof
Special exhibitions and installations weave into the fabric of the restaurant and bar, with works of art filtering into both public spaces and unexpected places. Works presented to date have included paintings, sculpture, photography, video and installation art by both emerging and established artists. Artists featured have included Ellen Kooi, Elena Dorfman and Anthony Goicolea. The artists presented at Proof have exhibited their work in galleries and museums across the United States, Europe and Asia.
Architecture
The 21c Museum Hotel in Louisville is designed by Deborah Berke & Partners Architects, who is also serving as design architect for the Cincinnati project. Berke will be collaborating with Alan Weiskopf of Perfido Weiskopf Wagstaff + Goettel, a firm noted for their significant experience in historic preservation projects, who will serve as executive architect.
Berke's other work includes projects for the James Hotels in Chicago and Scottsdale, the Yale School of Art & New Theater and the Marianne Boesky Gallery in New York. Berke was named an "Emerging Voice" by the Architecture League of New York in 1993, and her residential project, Baron Loft, won an AIA New York Chapter Design Award in 2001. She was a finalist for the 2008 National Design Award for Interior Design, an award is given by the Smithsonian Institution's Cooper-Hewitt Museum for exceptional and exemplary work in domestic, corporate, cultural or interior design.
Proof Team
In addition to Brown and Wilson, the other principals of 21c Museum Hotels and Proof include President and CEO Michael Bonadies, Vice Chair Craig Greenberg, Vice President and COO Chett Abramson and Vice President Sarah Robbins. Before joining 21c Museum Hotels, Bonadies, Abramson, and Robbins were part of the Myriad Restaurant Group. Myriad has built a national reputation for innovative food and dining with such acclaimed restaurants as Nobu, Montrachet, Tribeca Grill, and Rubicon.
3CDC
The Cincinnati Center City Development Corporation (3CDC) has agreed to purchase the Metropole Hotel and intends to work with Louisville-based 21c Museum Hotels LLC to renovate it to its original purpose as a hotel.
The 3CDC is a private, non-profit corporation. Its mission is to revitalize Cincinnati's Center City as a regional center of high-value employment and real estate by developing a diverse mix of housing, cultural attractions and entertainment. It was formed in July 2003 as part of the overall system to increase the effectiveness and efficiency of development activities in the City as recommended by The Cincinnati Economic Development Task Force. 3CDC is funded privately through business contributions, foundations and other philanthropic sources. For more information, visit www.3cdc.org.
For more information, visit www.proofonmain.com.
Proof, headed by Chef Michael Paley, offers acclaimed cuisine paired with warm, professional service, exciting art-driven design and affordable prices. Inspired by the culinary traditions of Italy and the American South, Paley's menu celebrates the bounty of the region's sustainable farmers and producers. In addition to the honor they earned from Esquire, the eatery has garnered acclaim in such notable publications as Wall Street Journal, Travel + Leisure and Food and Wine. In 2009, the 21c Museum Hotel was selected as the #1 hotel in the United States and #6 hotel in the world in the prestigious Condé Nast Traveler Readers Choice Awards, and Proof garnered the highest score in the country in the dining category.
Paley will work with President and CEO Michael Bonadies and Vice President Sarah Robbins to establish the kitchen at Proof in Cincinnati and, in the process, bring the same philosophy of farm-to-table eating and the accessible, affordable culinary experience to the new location. Chef Paley has extensive experience in building relationships with farmers in and around Louisville, and he will be working with Cincinnati-area producers to bring the freshest seasonal flavors to the new Proof location. A cutting edge wine list as well as Proof classics like the Kentucky Bison Burger and the house-made garden relishes will be available at the Cincinnati Proof location, along with new creations as the menu is updated seasonally based on local agriculture.
"The city of Cincinnati is centrally located near a variety of truly great food producers who really care about the integrity of heirloom produce and artisanal products," says chef Paley. "I am already inspired by what the region has to offer, and I look forward to adding some variety to my repertoire as I oversee the Cincinnati menu from my kitchen in Louisville."
The Lounge at Proof will also reflect the eatery's farm-to-table commitment by utilizing fresh produce and herbs in original cocktail recipes. The drink menu will be refreshed with new additions each season to make use of the best ingredients available. The creative beverage program, along with an inventive and affordable bar menu, will make the Lounge at Proof a casual dining destination.
"Proof and the 21c Museum Hotel have become essential destinations for both visitors to and residents of Louisville," says Wilson. "People come for the food and stay for the art, or vice versa. The hotel, museum and restaurant facilitate great conversation, offer new and exciting flavors and feature unsurpassed hospitality. We are thrilled to establish this cultural destination in Cincinnati."
Art at Proof
Special exhibitions and installations weave into the fabric of the restaurant and bar, with works of art filtering into both public spaces and unexpected places. Works presented to date have included paintings, sculpture, photography, video and installation art by both emerging and established artists. Artists featured have included Ellen Kooi, Elena Dorfman and Anthony Goicolea. The artists presented at Proof have exhibited their work in galleries and museums across the United States, Europe and Asia.
Architecture
The 21c Museum Hotel in Louisville is designed by Deborah Berke & Partners Architects, who is also serving as design architect for the Cincinnati project. Berke will be collaborating with Alan Weiskopf of Perfido Weiskopf Wagstaff + Goettel, a firm noted for their significant experience in historic preservation projects, who will serve as executive architect.
Berke's other work includes projects for the James Hotels in Chicago and Scottsdale, the Yale School of Art & New Theater and the Marianne Boesky Gallery in New York. Berke was named an "Emerging Voice" by the Architecture League of New York in 1993, and her residential project, Baron Loft, won an AIA New York Chapter Design Award in 2001. She was a finalist for the 2008 National Design Award for Interior Design, an award is given by the Smithsonian Institution's Cooper-Hewitt Museum for exceptional and exemplary work in domestic, corporate, cultural or interior design.
Proof Team
In addition to Brown and Wilson, the other principals of 21c Museum Hotels and Proof include President and CEO Michael Bonadies, Vice Chair Craig Greenberg, Vice President and COO Chett Abramson and Vice President Sarah Robbins. Before joining 21c Museum Hotels, Bonadies, Abramson, and Robbins were part of the Myriad Restaurant Group. Myriad has built a national reputation for innovative food and dining with such acclaimed restaurants as Nobu, Montrachet, Tribeca Grill, and Rubicon.
3CDC
The Cincinnati Center City Development Corporation (3CDC) has agreed to purchase the Metropole Hotel and intends to work with Louisville-based 21c Museum Hotels LLC to renovate it to its original purpose as a hotel.
The 3CDC is a private, non-profit corporation. Its mission is to revitalize Cincinnati's Center City as a regional center of high-value employment and real estate by developing a diverse mix of housing, cultural attractions and entertainment. It was formed in July 2003 as part of the overall system to increase the effectiveness and efficiency of development activities in the City as recommended by The Cincinnati Economic Development Task Force. 3CDC is funded privately through business contributions, foundations and other philanthropic sources. For more information, visit www.3cdc.org.
For more information, visit www.proofonmain.com.
U.S. Wellness Meats & Ergo Chef's Guy Fieri Knives
NOTE: We had the honor or trying both the U.S. Wellness Meats and the Fieri Knives. Both are top notch and as good as it gets. We highly recommend them–you can't go wrong!
U.S. Wellness Meats:
The “marbled myth”—that steaks marbled with fat are of the best quality—is one propagated by agribusiness and factory farms, but consumers now have a choice. In the heart of Missouri, a small cooperative of American family farmers known as U.S. Wellness Meats (www.USWellnessMeats.com) is redefining the standards for the taste, health and safety of red meat with a combination of best farming practices and personal responsibility.
There is no need for antibiotics, hormones or artificial flavors here: the centuries-old grazing methods ensure that cattle grow up on their natural diet and yield the tastiest steaks, leanest meats and freshest dairy products around. U.S. Wellness Meats ships directly to consumers, so meat arrives fresh from the farm. There are no questionable middle-men between eaters and their dinners.
U.S. Wellness Meats products also prove that meat can, in fact, be part of a healthy diet. Grass-fed animals live on nutrient-rich forage, so their meat is rich in vitamins A and E, healthy omega-3 fatty acids and the cancer-fighting conjugated linoleic acid (CLA). USWM products are also significantly lower in fat and bad cholesterol than feedlot-raised, supermarket beef.
Guy Fieri’s Knuckle Sandwich Line of Ergo Chef Knives:
Chef Guy Fieri may be known for bbq ribs and fried chicken, but his latest venture promises to make his name synonymous with cool comfort and great style in the kitchen.
Fieri has teamed up with the two-brother knife-manufacturing team at Ergo Chef to create a new line of outrageously-designed, ergonomic knives that will appeal as much to the professional chef as they will the grill master, the line cook and the everyday home chef. And though his "Knuckle Sandwich" Series will definitely appeal to the guy's guy, there's a good chance his knives will become the favorites of everyone in the kitchen.
Fieri's "Knuckle Sandwich" knives aren't just a celebrity vanity project. They're road tested...
After using Ergo Chef knives for a year in his own kitchen, Fieri was smitten with the product, but he wanted to create a product that reflected his energy and approach to cooking. So the Knuckle Sandwich line features an edgy flame/star design inlaid on the handle and etched on the blade, and the meat tenderizer on the grip really makes the Knuckle Sandwich a "knife's knife." And besides being the coolest thing to hit kitchens since the icebox, the knife addresses a common ailment afflicting home and professional chefs: the repetitive stress injury resulting from constant cutting and chopping.
Full details follow…
Chef Guy Fieri Teams up with Knife Manufacturer Ergo Chef to Create Branded "Knuckle Sandwich" Series Knives
Fieri Knives Mark First Celebrity-Chef Product Line from Ergo Chef, Makers of Quality Cutlery That Emphasizes True Ergonomic Comfort in 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.
U.S. Wellness Meats:
The “marbled myth”—that steaks marbled with fat are of the best quality—is one propagated by agribusiness and factory farms, but consumers now have a choice. In the heart of Missouri, a small cooperative of American family farmers known as U.S. Wellness Meats (www.USWellnessMeats.com) is redefining the standards for the taste, health and safety of red meat with a combination of best farming practices and personal responsibility.
There is no need for antibiotics, hormones or artificial flavors here: the centuries-old grazing methods ensure that cattle grow up on their natural diet and yield the tastiest steaks, leanest meats and freshest dairy products around. U.S. Wellness Meats ships directly to consumers, so meat arrives fresh from the farm. There are no questionable middle-men between eaters and their dinners.
U.S. Wellness Meats products also prove that meat can, in fact, be part of a healthy diet. Grass-fed animals live on nutrient-rich forage, so their meat is rich in vitamins A and E, healthy omega-3 fatty acids and the cancer-fighting conjugated linoleic acid (CLA). USWM products are also significantly lower in fat and bad cholesterol than feedlot-raised, supermarket beef.
Guy Fieri’s Knuckle Sandwich Line of Ergo Chef Knives:
Chef Guy Fieri may be known for bbq ribs and fried chicken, but his latest venture promises to make his name synonymous with cool comfort and great style in the kitchen.
Fieri has teamed up with the two-brother knife-manufacturing team at Ergo Chef to create a new line of outrageously-designed, ergonomic knives that will appeal as much to the professional chef as they will the grill master, the line cook and the everyday home chef. And though his "Knuckle Sandwich" Series will definitely appeal to the guy's guy, there's a good chance his knives will become the favorites of everyone in the kitchen.
Fieri's "Knuckle Sandwich" knives aren't just a celebrity vanity project. They're road tested...
After using Ergo Chef knives for a year in his own kitchen, Fieri was smitten with the product, but he wanted to create a product that reflected his energy and approach to cooking. So the Knuckle Sandwich line features an edgy flame/star design inlaid on the handle and etched on the blade, and the meat tenderizer on the grip really makes the Knuckle Sandwich a "knife's knife." And besides being the coolest thing to hit kitchens since the icebox, the knife addresses a common ailment afflicting home and professional chefs: the repetitive stress injury resulting from constant cutting and chopping.
Full details follow…
Chef Guy Fieri Teams up with Knife Manufacturer Ergo Chef to Create Branded "Knuckle Sandwich" Series Knives
Fieri Knives Mark First Celebrity-Chef Product Line from Ergo Chef, Makers of Quality Cutlery That Emphasizes True Ergonomic Comfort in 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.
Tuesday, November 3, 2009
Thanksgiving Recipe Ideas: Goldenberries are the New Cranberries
For this Thanksgiving, Kopali Organics’ SUPERGOOD, SUPERFOOD line has created a couple of vegan Thanksgiving recipes incorporating their delicious super fruit Goldenberries to add a healthy flavorful spin on classic holiday faves. The exotic raisin of the Amazon is a sweet and sour delicacy and incredibly rich in vitamin A.
Kopali Organics Goldenberry Vegan Thanksgiving Stuffing:
5 cups whole grain bread, toasted & crumbled
4-1.8 oz packages Kopali Organics SUPERGOOD SUPERFOOD organic dried Goldenberries
2 tbsp olive or vegetable oil
1 onion, diced
2 bunches of scallions, minced
2 tbsp chopped fresh parsley and/or sage (to taste)
1-1/2 cups celery, diced
1 cup apple juice
1/4 cup lemon juice
1 cup vegetable broth
1 cup peeled, diced, cored apple
1 cup mushrooms, chopped
1 stick vegan margarine
3/4 cup chopped walnuts
1 tsp ginger
1 tsp cinnamon
salt & pepper to taste (approx 1 tsp/ea)
Preheat oven to 350 degrees. In a skillet, sautee the onion, scallions, celery, mushrooms, and vegan margarine. When browned, add the apple, parsley/sage, and salt/pepper. In a mixing bowl, combine the contents of the skillet with all remaining ingredients, stirring well.
Bake for approx 25 minutes, stirring once, until crust is browned but still moist. Serves 6-8. Enjoy!
Wild Rice Stuffing:
2 quarts vegetable stock
3 cups wild rice, rinsed
Pinch sea salt
1 tablespoon olive oil
6 large shallots, chopped
6 garlic cloves, minced
1 pound white mushrooms, thinly sliced
1 tablespoon soy sauce or wheat-free tamari
1 teaspoon dried thyme
1/2 cup Kopali Golden Berries
Freshly ground black pepper
1 cup chopped fresh parsley
2 quarts vegetable stock
1/3 cup chopped fresh sage
1. Bring the stock to a boil. Add the rice and salt to the stock and bring to a boil. Reduce the heat, cover and simmer for 35-45 minutes, or until the water is absorbed. Remove from heat.
2. Heat the olive oil in a sauté pan, add the shallots and garlic and cook for about 10 minutes, or until golden. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices.
3. Add the soy or tamari, thyme, and pepper. Continue to cook until the liquid evaporates. Transfer to a bowl with the rice. Add the golden berries, parsley and sage and toss to combine. Taste and adjust the seasonings, adding more pepper, if necessary.
Available at Whole Foods, $3.99
www.kopaliorganics.com
Kopali Organics Goldenberry Vegan Thanksgiving Stuffing:
5 cups whole grain bread, toasted & crumbled
4-1.8 oz packages Kopali Organics SUPERGOOD SUPERFOOD organic dried Goldenberries
2 tbsp olive or vegetable oil
1 onion, diced
2 bunches of scallions, minced
2 tbsp chopped fresh parsley and/or sage (to taste)
1-1/2 cups celery, diced
1 cup apple juice
1/4 cup lemon juice
1 cup vegetable broth
1 cup peeled, diced, cored apple
1 cup mushrooms, chopped
1 stick vegan margarine
3/4 cup chopped walnuts
1 tsp ginger
1 tsp cinnamon
salt & pepper to taste (approx 1 tsp/ea)
Preheat oven to 350 degrees. In a skillet, sautee the onion, scallions, celery, mushrooms, and vegan margarine. When browned, add the apple, parsley/sage, and salt/pepper. In a mixing bowl, combine the contents of the skillet with all remaining ingredients, stirring well.
Bake for approx 25 minutes, stirring once, until crust is browned but still moist. Serves 6-8. Enjoy!
Wild Rice Stuffing:
2 quarts vegetable stock
3 cups wild rice, rinsed
Pinch sea salt
1 tablespoon olive oil
6 large shallots, chopped
6 garlic cloves, minced
1 pound white mushrooms, thinly sliced
1 tablespoon soy sauce or wheat-free tamari
1 teaspoon dried thyme
1/2 cup Kopali Golden Berries
Freshly ground black pepper
1 cup chopped fresh parsley
2 quarts vegetable stock
1/3 cup chopped fresh sage
1. Bring the stock to a boil. Add the rice and salt to the stock and bring to a boil. Reduce the heat, cover and simmer for 35-45 minutes, or until the water is absorbed. Remove from heat.
2. Heat the olive oil in a sauté pan, add the shallots and garlic and cook for about 10 minutes, or until golden. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices.
3. Add the soy or tamari, thyme, and pepper. Continue to cook until the liquid evaporates. Transfer to a bowl with the rice. Add the golden berries, parsley and sage and toss to combine. Taste and adjust the seasonings, adding more pepper, if necessary.
Available at Whole Foods, $3.99
www.kopaliorganics.com
Maker's Mark Annual Candlelight Tours
Maker's Mark Annual Holiday Tour in Loretto Kentucky this year will feature an ice skating rink, a snow machine and other wintertime activities.
As all the Maker's tours, this event is also free with the special time of 5:30 PM to 7:30 PM EST on each of the scheduled nights of Saturday, December 5 and 12, 2009. The ice skating times have been extended to12 Noon to 9 PM EST and the skates are provided free of charge.
Along with the ice skating, live music, special attractions and non-alcoholic refreshments, visitors can enjoy the specially decorated grounds and purchase unique holiday items in the gift shop.
Bill Samuels Jr., President of Maker's Mark: "Please come and enjoy this unique Maker's Mark experience with me. As is our tradition, Master Distiller, Kevin Smith, my son, Rob, and I will be around on different nights to sign Maker's Mark bottles."
The distillery has been doing Candlelight Tours for about two decades with every year having a different attraction.
For directions, the public can contact Maker's Mark Visitors Center at 270-865-2099, or if over 21 years of age, can access the website: www.makersmark.com.
As all the Maker's tours, this event is also free with the special time of 5:30 PM to 7:30 PM EST on each of the scheduled nights of Saturday, December 5 and 12, 2009. The ice skating times have been extended to12 Noon to 9 PM EST and the skates are provided free of charge.
Along with the ice skating, live music, special attractions and non-alcoholic refreshments, visitors can enjoy the specially decorated grounds and purchase unique holiday items in the gift shop.
Bill Samuels Jr., President of Maker's Mark: "Please come and enjoy this unique Maker's Mark experience with me. As is our tradition, Master Distiller, Kevin Smith, my son, Rob, and I will be around on different nights to sign Maker's Mark bottles."
The distillery has been doing Candlelight Tours for about two decades with every year having a different attraction.
For directions, the public can contact Maker's Mark Visitors Center at 270-865-2099, or if over 21 years of age, can access the website: www.makersmark.com.
Grove Park Inn Resort & Spa Announces Judging Panel for 17th Annual National Gingerbread House Competition
Ten elite judges have been selected to preside over the 17th Annual National Gingerbread House Competition taking place at The Grove Park Inn Resort & Spa in scenic Asheville, N.C. on Nov. 16th.
“The National Gingerbread House Competition at The Grove Park Inn Resort & Spa has gained a large following since it was launched in 1993. It’s a true holiday tradition and we are thrilled to have a great panel of judges for this year’s event,” said Ronald E. Morin, Executive Director of Operations at The Grove Park Inn Resort & Spa.
Judging this year’s National Gingerbread House Competition will be:
Gerry Hempel Davis (Richmond, Va.): A judge at every National Gingerbread House Competition since its inception, Ms. Davis is the author of four books including her latest, “100,000 Miles: A Driving Diva’s Guide,” which chronicles her favorite resorts, spas, parks, diners, shops and roadside attractions. She was a lifestyle contributor for several years on NBC’s Today Show and part of the production team at CBS for the Ed Sullivan Show.
Helen Dujardin (Charleston, S.C.): A French expatriate, Ms. Dujardin became the executive pastry chef at a restaurant soon after arriving in the U.S. Years later she found her calling working as a food stylist and food photographer for several publications such as Garden & Gun and Charleston Magazine. Her work has also appeared in a variety of publications, including Dessert Professional Magazine and The Times online as well as in her popular blog, “Tartelette.”
Tim Haas (Hickory, N.C.): Mr. Haas is a self-made gourmet chef and his expertise in gardening and herbs has landed him numerous appearances on television and radio shows, as well as hundreds of newspaper and magazine articles. He is a co-host on the new RFD-TV network show “Southern Fresh with Tim and Jan” and co-author of the new book, “The Herb Garden Gourmet.”
Jan Kirby (Blowing Rock, N.C.): Ms. Kirby is a master gardener and has combined with Tim Haas to write three cookbooks. She is a co-host on the new RFD-TV network show “Southern Fresh with Tim and Jan” and co-author of the new book, “The Herb Garden Gourmet.”
Nicholas Lodge (Norcross, Ga.): Chef Lodge is recognized worldwide as a top instructor in the sugar craft arts and the author of numerous books. He has taught sugar craft artists in 26 countries, including China, India and Fiji and he has judged numerous competitions around the globe. He has been a judge of the National Gingerbread House Competition since 2004.
Nadine Orenstein (New York, N.Y.): Curator of the Department of Drawings and Prints of The Metropolitan Museum of Art specializing in Dutch, Flemish and German art, Ms. Orenstein earned her Ph.D. from New York University’s Institute of Fines Arts. She picked up an appreciation for excellent food during childhood from time spent in France. She brings her artistic eye and historical knowledge to the appreciation of gingerbread houses.
Colette Peters (New York, N.Y.): The owner of Colette’s Cakes, a specialty cake company in New York City, she has designed celebrity cakes from Whoopi Goldberg, Al Pacino, Sting, Bette Midler, Hilary Clinton, the Rolling Stones and Yoko Ono for her 75th birthday. She has written five best selling books on cake decorating and teaches the art worldwide. Modern Bride magazine named Ms. Peters as “Trend Setter of the Year,” while Pastry Art & Design magazine named her to its “Ten Best Pastry Chefs in America.”
Mark Seaman (Chicago, Ill.): Founder of Marked for Dessert, a boutique cake shop in Chicago, Mr. Seaman is recognized for his special occasion and wedding cake design. He received his professional training at the Wilton School of Cake Decorating, the International Sugar Art Collection School of Confectionary Art and the French Pastry School. He now teaches the art of gum paste flowers at the Wilton School of Cake Decorating and the French Pastry School’s L’Art du Gateau Professional Cake Decorating and Baking Program.
Lisa Hood Skinner (Knoxville, Tenn.): During her 29-year career, Ms. Skinner has handled public relations and marketing for food product brands in multiple countries and cultures. She is currently a senior vice president at Ackermann PR and coordinates branding and image campaigns for hospitality, healthcare, engineering/environmental and legal clients.
Steven Stellingwerf (Sioux Falls, S.D.): Mr. Stellingwerf has been involved with the sugar arts for more than 30 years. He travels throughout the U.S. and internationally teaching cake decorating, candy and gingerbread classes. In addition to judging competitions and conducting demonstrations, he has authored baking and sugar craft books, including “The Gingerbread Book.”
Contestants may deliver their gingerbread houses to The Grove Park Inn Grand Ballroom starting on Sunday, Nov. 15th, from 2 -8 p.m. and again on Monday, Nov. 16th, from 7-8:30 a.m. The judging begins on Nov. 16th, with the awards presented that day at 5 p.m. The event is free and open to the public.
“The judges will have their work cut out for them in selecting a winner in each category. The contestants bring a high level of creativity to this event and each year we have guests book time at Grove Park Inn so they can view the gingerbread houses during the holidays,” said Heather Brannan, Special Events Manager at The Grove Park Inn. “It’s a very special time of the year at the Grove Park Inn.”
Hundreds of entries are expected across four categories: Adult (18 years and older), Teen (13-17 years old), Youth (9-12 years old) and Child (5-8 years old). Entries are judged on overall appearance, originality/creativity, difficulty, precision and consistency of theme. Except for the base, the entries must be constructed entirely of edible materials. The maximum size of gingerbread houses in the competition cannot exceed two feet wide, two feet long and two feet high. The National Gingerbread House Competition awards more than $12,000 in cash and prizes. The grand prize winner receives a $3,000 cash prize, plus a two night Club Floor stay at The Grove Park Inn & Spa Resort, complete with dinner for two and breakfast daily at the historic hotel. All contestants will receive a personalized certificate.
All of the entries in the National Gingerbread House Competition will be on display at the Grove Park Inn Resort & Spa from Nov. 18th to Jan. 3rd. The public is invited to view the displays any Monday through Thursday from 10 a.m. to 10 p.m. Groups and bus charters are asked to call ahead for reservations. Guests at the resort and those dining at one of the award winning restaurants on the property may view the displays at any time. Additionally, a group of entries will be placed on display at the Grove Arcade in downtown Asheville.
For more information about The Grove Park Inn Resort & Spa, please visit www.groveparkinn.com.
About The Grove Park Inn & Spa
The Grove Park Inn Resort & Spa is one of the South's most venerable and famous grand resorts. Built in 1913 from granite stones mined from Sunset Mountain, the resort overlooks the Asheville skyline and provides guests with majestic views of the legendary Blue Ridge Mountains. It’s a monument of comfort and relaxation, offering 512 guest rooms and suites, a four-diamond restaurant and other fine dining establishments; a Donald Ross designed golf-course; a retail village comprised of four specialized boutiques; fitness facilities; and a spectacular, award-winning spa. The Grove Park Inn’s staff prides itself on true “Southern Hospitality” while enhancing the overall guest experience with numerous options to participate in themed activities and special events held throughout the year. The Grove Park Inn has received several honors, including Southern Living Magazine’s 2007 Readers Choice Award for Best Resort/Hotel and the “World’s Best Awards” poll taken by Travel + Leisure magazine ranked the Resort as one of the Top thirteen Spa Resorts in the world.
“The National Gingerbread House Competition at The Grove Park Inn Resort & Spa has gained a large following since it was launched in 1993. It’s a true holiday tradition and we are thrilled to have a great panel of judges for this year’s event,” said Ronald E. Morin, Executive Director of Operations at The Grove Park Inn Resort & Spa.
Judging this year’s National Gingerbread House Competition will be:
Gerry Hempel Davis (Richmond, Va.): A judge at every National Gingerbread House Competition since its inception, Ms. Davis is the author of four books including her latest, “100,000 Miles: A Driving Diva’s Guide,” which chronicles her favorite resorts, spas, parks, diners, shops and roadside attractions. She was a lifestyle contributor for several years on NBC’s Today Show and part of the production team at CBS for the Ed Sullivan Show.
Helen Dujardin (Charleston, S.C.): A French expatriate, Ms. Dujardin became the executive pastry chef at a restaurant soon after arriving in the U.S. Years later she found her calling working as a food stylist and food photographer for several publications such as Garden & Gun and Charleston Magazine. Her work has also appeared in a variety of publications, including Dessert Professional Magazine and The Times online as well as in her popular blog, “Tartelette.”
Tim Haas (Hickory, N.C.): Mr. Haas is a self-made gourmet chef and his expertise in gardening and herbs has landed him numerous appearances on television and radio shows, as well as hundreds of newspaper and magazine articles. He is a co-host on the new RFD-TV network show “Southern Fresh with Tim and Jan” and co-author of the new book, “The Herb Garden Gourmet.”
Jan Kirby (Blowing Rock, N.C.): Ms. Kirby is a master gardener and has combined with Tim Haas to write three cookbooks. She is a co-host on the new RFD-TV network show “Southern Fresh with Tim and Jan” and co-author of the new book, “The Herb Garden Gourmet.”
Nicholas Lodge (Norcross, Ga.): Chef Lodge is recognized worldwide as a top instructor in the sugar craft arts and the author of numerous books. He has taught sugar craft artists in 26 countries, including China, India and Fiji and he has judged numerous competitions around the globe. He has been a judge of the National Gingerbread House Competition since 2004.
Nadine Orenstein (New York, N.Y.): Curator of the Department of Drawings and Prints of The Metropolitan Museum of Art specializing in Dutch, Flemish and German art, Ms. Orenstein earned her Ph.D. from New York University’s Institute of Fines Arts. She picked up an appreciation for excellent food during childhood from time spent in France. She brings her artistic eye and historical knowledge to the appreciation of gingerbread houses.
Colette Peters (New York, N.Y.): The owner of Colette’s Cakes, a specialty cake company in New York City, she has designed celebrity cakes from Whoopi Goldberg, Al Pacino, Sting, Bette Midler, Hilary Clinton, the Rolling Stones and Yoko Ono for her 75th birthday. She has written five best selling books on cake decorating and teaches the art worldwide. Modern Bride magazine named Ms. Peters as “Trend Setter of the Year,” while Pastry Art & Design magazine named her to its “Ten Best Pastry Chefs in America.”
Mark Seaman (Chicago, Ill.): Founder of Marked for Dessert, a boutique cake shop in Chicago, Mr. Seaman is recognized for his special occasion and wedding cake design. He received his professional training at the Wilton School of Cake Decorating, the International Sugar Art Collection School of Confectionary Art and the French Pastry School. He now teaches the art of gum paste flowers at the Wilton School of Cake Decorating and the French Pastry School’s L’Art du Gateau Professional Cake Decorating and Baking Program.
Lisa Hood Skinner (Knoxville, Tenn.): During her 29-year career, Ms. Skinner has handled public relations and marketing for food product brands in multiple countries and cultures. She is currently a senior vice president at Ackermann PR and coordinates branding and image campaigns for hospitality, healthcare, engineering/environmental and legal clients.
Steven Stellingwerf (Sioux Falls, S.D.): Mr. Stellingwerf has been involved with the sugar arts for more than 30 years. He travels throughout the U.S. and internationally teaching cake decorating, candy and gingerbread classes. In addition to judging competitions and conducting demonstrations, he has authored baking and sugar craft books, including “The Gingerbread Book.”
Contestants may deliver their gingerbread houses to The Grove Park Inn Grand Ballroom starting on Sunday, Nov. 15th, from 2 -8 p.m. and again on Monday, Nov. 16th, from 7-8:30 a.m. The judging begins on Nov. 16th, with the awards presented that day at 5 p.m. The event is free and open to the public.
“The judges will have their work cut out for them in selecting a winner in each category. The contestants bring a high level of creativity to this event and each year we have guests book time at Grove Park Inn so they can view the gingerbread houses during the holidays,” said Heather Brannan, Special Events Manager at The Grove Park Inn. “It’s a very special time of the year at the Grove Park Inn.”
Hundreds of entries are expected across four categories: Adult (18 years and older), Teen (13-17 years old), Youth (9-12 years old) and Child (5-8 years old). Entries are judged on overall appearance, originality/creativity, difficulty, precision and consistency of theme. Except for the base, the entries must be constructed entirely of edible materials. The maximum size of gingerbread houses in the competition cannot exceed two feet wide, two feet long and two feet high. The National Gingerbread House Competition awards more than $12,000 in cash and prizes. The grand prize winner receives a $3,000 cash prize, plus a two night Club Floor stay at The Grove Park Inn & Spa Resort, complete with dinner for two and breakfast daily at the historic hotel. All contestants will receive a personalized certificate.
All of the entries in the National Gingerbread House Competition will be on display at the Grove Park Inn Resort & Spa from Nov. 18th to Jan. 3rd. The public is invited to view the displays any Monday through Thursday from 10 a.m. to 10 p.m. Groups and bus charters are asked to call ahead for reservations. Guests at the resort and those dining at one of the award winning restaurants on the property may view the displays at any time. Additionally, a group of entries will be placed on display at the Grove Arcade in downtown Asheville.
For more information about The Grove Park Inn Resort & Spa, please visit www.groveparkinn.com.
About The Grove Park Inn & Spa
The Grove Park Inn Resort & Spa is one of the South's most venerable and famous grand resorts. Built in 1913 from granite stones mined from Sunset Mountain, the resort overlooks the Asheville skyline and provides guests with majestic views of the legendary Blue Ridge Mountains. It’s a monument of comfort and relaxation, offering 512 guest rooms and suites, a four-diamond restaurant and other fine dining establishments; a Donald Ross designed golf-course; a retail village comprised of four specialized boutiques; fitness facilities; and a spectacular, award-winning spa. The Grove Park Inn’s staff prides itself on true “Southern Hospitality” while enhancing the overall guest experience with numerous options to participate in themed activities and special events held throughout the year. The Grove Park Inn has received several honors, including Southern Living Magazine’s 2007 Readers Choice Award for Best Resort/Hotel and the “World’s Best Awards” poll taken by Travel + Leisure magazine ranked the Resort as one of the Top thirteen Spa Resorts in the world.
Monday, November 2, 2009
No Kneed Bread
ACH Food Companies, Inc. announces the release of a new Fleischmann’s® Yeast 4 color, 48-page recipe book titled Bread Breakthrough that it is making available free (plus $1 for shipping and handling) to consumers while supplies last. To receive the free recipe book, consumers can download an order form on www.BreadBreakthrough.com.
The Bread Breakthrough was created by Nancy Baggett, a nationally known author, who has created a number of very popular recipe books. Nancy's latest recipe book, Kneadlessly Simple, is devoted to the extraordinary No Knead bread making technique that allows anyone to become an accomplished bread baker, because the technique is extremely simple and foolproof.
With this No Knead technique, the bread dough actually kneads itself, eliminating the most cumbersome and difficult step in bread making. This No Knead technique is also far more tolerant, allowing consumers to make bread on their schedule, not like traditional yeast bread baking, where a baker is captive to the schedule of when the dough rises.
The Fleischmann's® Yeast Bread Breakthrough recipe book contains a number of the most popular of Nancy Baggett's Kneadlessly Simple recipes along with color photos of each recipe. The book offers a wide assortment of simple No Knead recipes for breads, rolls, pizza crusts, and coffee cake.
When asked why ACH created the Bread Breakthrough recipe book and is now offering it free to consumers, Keith Dierberg, Fleischmann's® Yeast Marketing, commented, "For many years, people have been telling us that they would love to make homemade bread but felt they lacked the expertise and found the whole idea of scratch bread baking intimidating. Particularly today, with the popularity of home baking and cooking increasing, and the desire to have fresh, healthy, wholesome foods, the number of people who want to be able to bake homemade bread has grown substantially. Since Fleischmann's® Yeast is the leading consumer yeast and the brand is looked to as the baking authority, we wanted to provide everyone who wanted to enjoy the aroma and delicious taste of fresh baked bread an easy way to make it. That's why we're so excited about the Bread Breakthrough recipe book and No Knead recipe technique. Hundreds of thousands of consumers are already using the technique to make homemade bread and 17.5% of those are people that never made homemade bread previously. Our research shows that 98% of the people that have made Bread Breakthrough recipes will continue to make them, and of those using the technique, over 80% are increasing their total bread baking significantly. These recipes and new technique appeal to both current bread makers and importantly, overcome the barriers people claim as to why they have never made bread before, making bread baking something that everyone can do with total confidence of success. We're proud that ACH can make this exciting technique and free recipe book available to the current and future bread makers of America. Everyone is encouraged to send for their free Fleischmann’s® Yeast recipe book so they can experience how special homemade bread is and now how easy it is to make."
To view Nancy Baggett's demonstration video of this proven No Knead recipe technique, receive a free bonus recipe, and get complete details of the recipe book offer, simply log on to www.BreadBreakthrough.com.
ABOUT FLEISCHMANN'S® YEAST
Fleischmann’s® Yeast was founded in 1868 when Charles and Maximillian Fleischmann arrived in the United States from their native Austria-Hungary. Dissatisfied by the quality of bread available, they introduced a commercial yeast product with a remarkable leavening power.
With more U.S. consumers purchasing Fleischmann's® Yeast than all other brands combined, ACH has a complete line of yeast products including Active Dry Yeast, RapidRise® Yeast, Bread Machine Yeast, Fresh Active Yeast, a line of Bread Machine Mixes, and the newest addition: Pizza Crust Yeast. Continuing a legacy of Helping Bakers Bake®, ACH offers expert resources to consumers through a number of free programs. The most popular is a website, www.breadworld.com that is bursting with baking tips and more than 750 recipes serving both the beginner and experienced baker. For pizza recipe ideas and tips, www.pizzacrustyeast.com is the latest Fleischmann's® Yeast website.
A collection of goodfibes™ recipes has been added to www.breadworld.com, which represent a collection of professionally developed and test kitchen-approved high-fiber bread recipes which promote good health and taste great. Fleischmann’s® Yeast is a member of the ACH Food Companies, Inc. family of grocery products.
The Bread Breakthrough was created by Nancy Baggett, a nationally known author, who has created a number of very popular recipe books. Nancy's latest recipe book, Kneadlessly Simple, is devoted to the extraordinary No Knead bread making technique that allows anyone to become an accomplished bread baker, because the technique is extremely simple and foolproof.
With this No Knead technique, the bread dough actually kneads itself, eliminating the most cumbersome and difficult step in bread making. This No Knead technique is also far more tolerant, allowing consumers to make bread on their schedule, not like traditional yeast bread baking, where a baker is captive to the schedule of when the dough rises.
The Fleischmann's® Yeast Bread Breakthrough recipe book contains a number of the most popular of Nancy Baggett's Kneadlessly Simple recipes along with color photos of each recipe. The book offers a wide assortment of simple No Knead recipes for breads, rolls, pizza crusts, and coffee cake.
When asked why ACH created the Bread Breakthrough recipe book and is now offering it free to consumers, Keith Dierberg, Fleischmann's® Yeast Marketing, commented, "For many years, people have been telling us that they would love to make homemade bread but felt they lacked the expertise and found the whole idea of scratch bread baking intimidating. Particularly today, with the popularity of home baking and cooking increasing, and the desire to have fresh, healthy, wholesome foods, the number of people who want to be able to bake homemade bread has grown substantially. Since Fleischmann's® Yeast is the leading consumer yeast and the brand is looked to as the baking authority, we wanted to provide everyone who wanted to enjoy the aroma and delicious taste of fresh baked bread an easy way to make it. That's why we're so excited about the Bread Breakthrough recipe book and No Knead recipe technique. Hundreds of thousands of consumers are already using the technique to make homemade bread and 17.5% of those are people that never made homemade bread previously. Our research shows that 98% of the people that have made Bread Breakthrough recipes will continue to make them, and of those using the technique, over 80% are increasing their total bread baking significantly. These recipes and new technique appeal to both current bread makers and importantly, overcome the barriers people claim as to why they have never made bread before, making bread baking something that everyone can do with total confidence of success. We're proud that ACH can make this exciting technique and free recipe book available to the current and future bread makers of America. Everyone is encouraged to send for their free Fleischmann’s® Yeast recipe book so they can experience how special homemade bread is and now how easy it is to make."
To view Nancy Baggett's demonstration video of this proven No Knead recipe technique, receive a free bonus recipe, and get complete details of the recipe book offer, simply log on to www.BreadBreakthrough.com.
ABOUT FLEISCHMANN'S® YEAST
Fleischmann’s® Yeast was founded in 1868 when Charles and Maximillian Fleischmann arrived in the United States from their native Austria-Hungary. Dissatisfied by the quality of bread available, they introduced a commercial yeast product with a remarkable leavening power.
With more U.S. consumers purchasing Fleischmann's® Yeast than all other brands combined, ACH has a complete line of yeast products including Active Dry Yeast, RapidRise® Yeast, Bread Machine Yeast, Fresh Active Yeast, a line of Bread Machine Mixes, and the newest addition: Pizza Crust Yeast. Continuing a legacy of Helping Bakers Bake®, ACH offers expert resources to consumers through a number of free programs. The most popular is a website, www.breadworld.com that is bursting with baking tips and more than 750 recipes serving both the beginner and experienced baker. For pizza recipe ideas and tips, www.pizzacrustyeast.com is the latest Fleischmann's® Yeast website.
A collection of goodfibes™ recipes has been added to www.breadworld.com, which represent a collection of professionally developed and test kitchen-approved high-fiber bread recipes which promote good health and taste great. Fleischmann’s® Yeast is a member of the ACH Food Companies, Inc. family of grocery products.
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