Snapfish by HP today announced an exclusive special offer for viewers of “The Rachael Ray Show,” furthering their collaboration to help the struggling town of Wilmington, Ohio, celebrate the holidays despite the economic downturn.
For the next five days, visitors to RachaelRayShow.com will find information on how to create their own Snapfish calendar and can take advantage of the offer by signing up at Snapfish.com. Once there, consumers can buy one calendar and receive a second calendar and a photo flip book at no additional cost, using the code “RACHAELRAY” at checkout.
Snapfish photo calendars make meaningful and thoughtful holiday gifts that keep giving all year long. Photo flip books can bring memories to life with photos from holidays past, a trip or vacation, or favorite moments from the year to share with someone special.
Snapfish helped commemorate Rachael Ray’s trip to the town in November when she purchased new furniture and appliances for a local Wilmington soup kitchen and stocked it with food for a year as part of her “Thanksgiving on Main Street” special.
Snapfish provided 5 x 7-inch everyday photo books to all Wilmington town members present at Rachael Ray’s Thanksgiving dinner, using images captured by local budding photographer and Wilmington High School student Zach McCune.
Snapfish by HP is the No. 1 online photo service in the world, with more than 75 million members and more than 5 billion unique photos stored online. With a presence in 22 countries, Snapfish is a global leader in digital photography and serves as the top photo sharing site in the United States, the United Kingdom, Germany, Australia, New Zealand, China and India.
More information about Snapfish and Rachael Ray is available at www.snapfish.com/rachaelray.
About HP
HP creates new possibilities for technology to have a meaningful impact on people, businesses, governments and society. The world’s largest technology company, HP brings together a portfolio that spans printing, personal computing, software, services and IT infrastructure to solve customer problems. More information about HP (NYSE: HPQ) is available at http://www.hp.com.
Note to editors: More news from HP, including links to RSS feeds, is available at http://www.hp.com/hpinfo/newsroom/.
Wednesday, December 9, 2009
Tuesday, December 8, 2009
50 Great Tips for Getting Your Picky Toddler to Develop Healthy Eating Habits
If you are raising a toddler, then you need very few reminders of how it can be a real struggle to get your little one to eat a nutritious and balanced meal. 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) can help. She has spent some time in the trenches giving parents the guidance they need to turn their kitchens into mêlée-free toddler bistros. Here is a sampling of some of her tried and true tips:
Create a toddler-friendly eating area for your child. Toddlers like their own spaces and may eat more of your lovingly prepared meals at a table sized just for them. Also, be sure to accommodate with plates, cups, forks, and spoons that are just for your kid. Be creative by using colorful place mats and matching dishes decorated with your child's favorite cartoon characters, cars, trucks, princesses, animals, etc.
Outsmart that little rebel. If your child likes to test his limits by saying "no" a lot when it comes to the foods that you offer, be sure to turn away from his tantrums. Giving attention to his protests often fuels the fire. Instead, offer him just a few choices. By giving your child a choice or two at mealtimes, you're letting him feel that he is still part of the decision-making process and that he has some control.
Invite your grazer to the table...but still give him room to roam. Focusing on food is sometimes an insurmountable task for toddlers. They may be grazers who rarely sit and finish a meal and would rather snack throughout the day. Don't worry—if you make progress with one out of three meals and some snacks, you are doing very well. Keep up a consistent mealtime and snack routine despite your little one's obliviousness to the plate.
Expect the unexpected! Toddlers can be highly unpredictable One day it's "I don't want it!" and the next week the same kid can't get enough of the once-hated food, or vice versa. Whatever it is, as long as you keep offering healthy options to your toddlers, it's a win/win situation.
Commit to being copied! Now is the time when you can make the biggest difference in your toddler's eating behavior. Studies show that food preferences are shaped between ages two and three. Be a role model for healthy eating and manners in front of your toddler. Even if the results are not immediate, it will pay off in the long run!
Remember the three bears! Food should be presented to your toddler not too hot, not too cold, but just right, which is warm or close to room temperature.
Make each bite count. Pack each bite with nutrition because you never know when pickiness or loss of appetite will rear their ugly heads, sabotaging your efforts for the day. Your goal is to maximize the opportunity for your toddler to eat healthy, so make sure all of the foods that your toddler is eating are full of the vitamins and nutrients that he or she needs.
Keep the pressure in check. Don't overreact, scold, bribe, beg, or reward with a treat to get your toddler to eat. Over-controlling your toddler's eating behavior turns down the volume of the natural internal cues for hunger and fullness. Studies show that unpressured children will instinctively balance their diets.
An alternative to the "clean your plate" concept. Your job is to choose the menu and dining times for your child. Your toddler may decide which of your daily specials to eat, if any. If your child isn't wolfing down everything on the plate, avoid requiring that your child clean it. Instead, try requesting "courtesy bites." You may get your child to take a few bites of those peas without all the drama and stress that goes along with cleaning the plate.
Don't replace food with fluids. Prevent your toddler from filling up on excessive fluids before meals. Offering sips of water or milk to quench thirst is fine. Two full sippy cups before a meal, however, may be the reason the plate goes back to the kitchen untouched.
Avoid short-order chef syndrome. Allow your little purists their eccentricities, such as not wanting foods to touch each other, but don't cater to special food requests at each meal. This will only reinforce finicky behavior. Offer limited choices (broccoli or carrots?), and serve one sure winner with each meal. Try this trick: Offer a tablespoon of the suspect food with an old reliable favorite when your toddler is hungriest. It works!
Think weekly! Obsessing over getting all of the food groups into your toddler just might drive you bonkers. Instead, think weekly. Toddlers' diets magically tend to balance out nutritionally over a few days to a week, so don't panic if you come across a day that isn't quite as nutrition-packed as you would have liked for it to be.
Step away from the stereotypes. Avoid stereotyping your toddler as picky, and make a mental note not to be a role model for finicky eating in front of your child. Chances are, if you continue presenting those "problem foods" to your child, he or she will eventually come around and may even begin to enjoy them. If you are a picky eater, now might be a great time to start tasting those healthy foods with your child! A child who is cast as a hater of all that is green may begin believing it himself and may never try that broccoli ever again.
Grandfather new foods in with the old standbys. Slowly introduce new foods, and don't make a big deal out if it. Every few days to few weeks, introduce an unfamiliar food into a meal with an old reliable, and let your toddler get used to the look and taste of the new offering.
Tasting needs the test of time. Most parents only reintroduce a food three to five times, while studies show that it takes eight to 15 times for new foods to get a green light from toddlers. Don't give up. Keep reintroducing the food every few days.
If you grow it, they will eat it...or if they simply see how it's grown, they will eat it. Go to the local farm for a tour so that your tot can see where his or her favorite foods come from and how they grow. Toddlers love to eat foods that they have watched develop from seed to plate, so go ahead and plant that vegetable garden!
Cultivate a culinary kid. Bring your toddler into the kitchen with you and let him or her help prepare foods. Toddlers love to help out and to create, and therefore might be inclined to eat what they've helped prepare. You can enlist your toddler, starting at around two years of age, to wash produce, peel bananas, stir and mix, sprinkle spices, help measure and pour ingredients, tell you when the timer goes off, hand you ingredients, decorate and arrange dishes, and help clean up. You can even try creating the menu together!
Become a food artist. Remember that you eat with your eyes before you eat with your mouth, so design and use colorful foods on the plate. Arrange green beans into a pine tree or a spider. Make a fruit or veggie rainbow on the plate.
Name it something new! Broccoli can be trees, peas can be baseballs, oatmeal raisin can be ant cereal, spaghetti and cheese can be slimy worms, tomato slices can be hot rod wheels. If your child loves fries or cookies, try cutting veggies and other less-favored foods into those shapes and call them "veggie fries" or "carrot cookies."
Shape and sculpt. Cut foods into fun shapes. Use fun cookie cutter shapes for sandwiches, cheeses, and fruits. Make teddy bear-shaped pancakes and swirl mashed sweet potatoes with yogurt. Buy fun pasta shapes such as stars, suns, moons, animals, etc. Make foods as mini versions; silver dollar-sized pancakes, mini muffins, and tiny pizzas really do appeal to those little hands!
Tell a tale. Make a story out of your child's meal. "Once upon a time, a bird dropped a very tiny seed..." In this way, your toddler's bite of food becomes an important chapter in the story.
Set a serene table. Create a calm and relaxed dining atmosphere for your toddler. Stress can promote poor appetites, so put off your Table Manners 101 lecture for later and just enjoy your toddler time!
Make it a family affair. Bring the family together for meals as often as possible. Today's world of working parents makes it tough, but it's worth it to fit in at least one family meal a week; once a day is even better! Eating together at home provides a sense of structure and security for your toddler. Research shows that eating together leads to a healthier diet with less fat, trans fat, cholesterol, salt, and soda, and with more minerals, vitamins, and fiber.
Hide it! Sneak in a serving of veggies by hiding purées in mashes, sandwiches, pita pockets, sauces, or soups. Cover vegetables with sauces or grated cheese, or flavor them with dill, lemon, honey, olive oil, orange zest, or basil. Grate veggies into muffins, pancakes, breads, meatloaves, or salads.
Offer toddler-sized servings. Serve one tablespoon of each dish per year of age, or about one quarter of an adult serving at meals and snacks. Toddler stomachs are the size of their fists, so a little goes a long way. If you are in doubt, serve less than what you expect. In one study, three- to five-year-olds who were fed double portion sizes ate 15 to 25 percent more calories than those served proper portions.
Limit desserts and sweets. Toddlers will get sugar one way or another, so your job is to moderate how much and how often. Research has shown that early introduction to sugary foods encourages sugar cravings in adulthood.
Fruit juice flunks out of the toddler bistro diet. You may think that fruit juice is a healthy option for your child—and it is compared to soda and sugary drinks—but note that fruit juice still has a high sugar content, and it lacks protein. Milk and water are bistro favorites.
Soda pop not! Toddlers should be drinking milk and water. Soda contains empty calories, meaning that its calories are missing vitamins, minerals, and fiber. Soda displaces better beverages like milk from toddler diets and can compromise the immune system, dehydrate, interfere with nutrient absorption, and contribute to obesity.
Water wise. Train your toddler early on to select water from the menu. This refreshment is popular when served in fun cups, and it can be flavored with slices of orange or other fresh fruits. Have refills available in hot weather and during highly active times. Watch for signs of dehydration: dark urine in small amounts, thirst, flushed appearance, headache, fever, tiredness, dry mouth, or fast breathing.
Skip the salt. We get plenty naturally. Use half the salt called for in recipes and choose low-salt brand foods. Oh, and keep that shaker off the table!
Power struggles with food are dead ends. Believe it or not, diet improves with less parental control and more of simply providing a variety of healthy food choices. Trust your toddlers when they act or say that they are full. "Full" signs are turning the head away, throwing or playing with food, eating more slowly, trying to ditch the high chair, feeding the begging dog, and simply not finishing. Focus on offering many types of nutritious foods many times.
Be aware of the eight most typical allergenic foods. The "Bistro Big Eight" include eggs, milk, tree nuts, peanuts, soy, fish, shellfish, and wheat. Be aware of how your toddler may present signs of an allergy If you suspect a food allergy, eliminate the questionable food(s) and contact your health care provider. Your child may need to be tested for allergies.
Bug-proof your bistro. Practice safe food handling and protect the foods inside your fridge from spoiling by setting the temperature to at least 40 degrees. Pay attention to expiration dates, and cook foods to the proper temperatures. Be sure to keep those little hands clean, too!
Choking checks. Avoid nuts, seeds, popcorn, chips, pretzels, vegetable and fruit skins, whole raw apples and carrots, whole green beans, small dried fruits, whole grapes and cherries, whole olives, berries, melon balls, tough or big pieces of meat, hot dogs, hard cookies and biscuits, globs of peanut butter and nut butters, pickles, and big bites! Toddler diners should be seated when eating and should not giggle or talk while chewing. Cook fruits and veggies according to how many teeth your toddler has, and supervise your toddler while dining.
Avoid trans fats. Breast-feeding moms, all toddlers, and everyone else should completely avoid or at least minimize eating this type of fat. Partially hydrogenated trans fats are commercially altered fats that make oils more stable and increase food's shelf life. They are used in foods such as bakery goods, breads, snacks, and margarines. They contribute to the risk for diabetes and heart disease and interfere with growth and development. Read the labels and stay away from foods with "partially hydrogenated oil" or "trans fats" in the contents.
Low-fat and fat-free products aren't always great for toddlers. Unless special circumstances exist, children under the age of two need full-fat foods and beverages to support healthy brain and body development. After two years of age, you may begin to substitute low-fat products for their full-fat counterparts.
Meats to miss. Avoid bacon, sausages, hot dogs, cured meats, and packaged deli meats. (Freshly sliced meats from the deli are okay.) Besides being high in fat and salty, they contain sodium nitrite, a preservative that can be cancer-causing when these meats are cooked at high temperatures and when sodium nitrite reacts with chemicals in the stomach. Recent data shows that 27 percent of toddlers are eating hot dogs, bacon, and sausage—not a healthy diet!
Pesticide perils. Pesticides not only kill bugs; unfortunately, they may also block toddlers' abilities to absorb nutrients from foods, which interferes with normal weight gain and brain development. Pesticides have also been shown to decrease the normal vitamin and mineral content of some fruits and vegetables. Be sure to wash and scrub all fruits and veggies using warm water and a little liquid dish soap. Don't forget to wash produce with rinds, like cantaloupes and oranges, because your cutting knife transfers pesticides and bacteria into the fruit! Remove outer leaves and break apart broccoli and cauliflower before washing.
Whenever you can, opt for organic! Look for the USDA 100 Percent Certified Organic seal on foods. It means that no artificial ingredients or preservatives are present and that foods are grown without conventional pesticides, antibiotics, hormones, irradiation, or genetically modified foods. Organic foods have also been found to contain more nutrients than regular produce.
Plastics in the news. Toddlers are vulnerable to certain chemicals (dioxins and DEHA) found in some plastic wraps, which may disrupt their normal hormone, immune, cognitive, and growth development. These chemical plasticizers are absorbed from plastic wrap into fatty and acidic foods, especially in the presence of heat and light. Leave an inch or more space between food and plastic wrap when storing food in the refrigerator or heating in the microwave. Store leftovers in glass containers or baggies, repackage plastic-wrapped store-bought foods, and take out foods packaged in Styrofoam containers when you get home. And throw out those old plastic containers!
Bravo for breakfast! Studies show that toddlers who eat breakfast are better behaved, have increased attention spans, have better problem-solving skills, have boosted metabolisms, and have a lower risk for obesity than those who skip this meal.
The case for carbohydrates. Although carbohydrates are the diet buzzword of the twenty-first century, toddlers need them! Carbs are the brain's first choice for fuel. They get a bad rap because of the "refining" process, how they are cooked, and the fact that they are often over-eaten. Go for 100 percent whole grains in breads, rice, pasta, and cereals. Carbohydrates are also in beans, fruits, and vegetables, especially the starchy veggies like corn, potatoes, and peas.
Protein. Toddlers need protein for growth, tissue repair, muscles, hair, skin, hormones, healthy bones, and healthy immune systems. Protein also helps fight plaque buildup on teeth! Foods with a protein punch include meats, fish, and dairy products.
Calcium. Calcium is essential for strong bones and teeth! Only 50 percent of children ages one to five meet the recommended daily amount for calcium, and it ranks as one of the most common nutrient deficiencies. Not to worry: one cup of milk plus one-half cup of yogurt will satisfy your toddler's daily calcium requirement.
A side of supplements. It's easy to go overboard when considering the wide array of supplements available in today's market. Toddlers should get the bulk of their nutrients from their actual food rather than from using nutritional supplements as an excuse to eat candy and french fries. While supplements can be helpful, just don't use them as a substitute for a healthy, balanced diet.
Incorporating iron. Iron from meats, poultry, and fish is more easily absorbed by humans than iron from plant sources. Vitamin C foods and foods high in protein increase iron absorption. If you have a famous spaghetti sauce recipe, try cooking it in a cast-iron pot. This is another way to add iron to your veggie-based foods.
Everything tastes better outside! Make simple picnics and have your toddler help you find just the right spot to enjoy your outdoor dining! Older toddlers can help choose and prepare healthy selections for the picnic. Pack it up in a fun, colorful container. Your children may surprise you and try that piece of broccoli that they typically reject if it is served outside with a picnic.
Make your kitchen the gathering place for family fun. Many recipes are handed down over generations and are like diaries for families. Learning the basics of good health and nutrition is that secret extra ingredient that you can share with your child.
Praise them! Reinforce healthy eating with praise and role modeling. You'll be amazed how far this will take you.
Keep a sharp eye on toddler tubbiness. (Baby fat is fine, obesity is not.) Some cultures believe that chubby children are healthier. On the contrary, clinically overweight toddlers are in greater danger of developing chronic diseases. They also battle peer ridicule and poor self-esteem.
About the Author:
Christina Schmidt, M.S., 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 also the author of The Baby Bistro, The Baby Bistro Box, and The Toddler Bistro Box. Christina 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.
Create a toddler-friendly eating area for your child. Toddlers like their own spaces and may eat more of your lovingly prepared meals at a table sized just for them. Also, be sure to accommodate with plates, cups, forks, and spoons that are just for your kid. Be creative by using colorful place mats and matching dishes decorated with your child's favorite cartoon characters, cars, trucks, princesses, animals, etc.
Outsmart that little rebel. If your child likes to test his limits by saying "no" a lot when it comes to the foods that you offer, be sure to turn away from his tantrums. Giving attention to his protests often fuels the fire. Instead, offer him just a few choices. By giving your child a choice or two at mealtimes, you're letting him feel that he is still part of the decision-making process and that he has some control.
Invite your grazer to the table...but still give him room to roam. Focusing on food is sometimes an insurmountable task for toddlers. They may be grazers who rarely sit and finish a meal and would rather snack throughout the day. Don't worry—if you make progress with one out of three meals and some snacks, you are doing very well. Keep up a consistent mealtime and snack routine despite your little one's obliviousness to the plate.
Expect the unexpected! Toddlers can be highly unpredictable One day it's "I don't want it!" and the next week the same kid can't get enough of the once-hated food, or vice versa. Whatever it is, as long as you keep offering healthy options to your toddlers, it's a win/win situation.
Commit to being copied! Now is the time when you can make the biggest difference in your toddler's eating behavior. Studies show that food preferences are shaped between ages two and three. Be a role model for healthy eating and manners in front of your toddler. Even if the results are not immediate, it will pay off in the long run!
Remember the three bears! Food should be presented to your toddler not too hot, not too cold, but just right, which is warm or close to room temperature.
Make each bite count. Pack each bite with nutrition because you never know when pickiness or loss of appetite will rear their ugly heads, sabotaging your efforts for the day. Your goal is to maximize the opportunity for your toddler to eat healthy, so make sure all of the foods that your toddler is eating are full of the vitamins and nutrients that he or she needs.
Keep the pressure in check. Don't overreact, scold, bribe, beg, or reward with a treat to get your toddler to eat. Over-controlling your toddler's eating behavior turns down the volume of the natural internal cues for hunger and fullness. Studies show that unpressured children will instinctively balance their diets.
An alternative to the "clean your plate" concept. Your job is to choose the menu and dining times for your child. Your toddler may decide which of your daily specials to eat, if any. If your child isn't wolfing down everything on the plate, avoid requiring that your child clean it. Instead, try requesting "courtesy bites." You may get your child to take a few bites of those peas without all the drama and stress that goes along with cleaning the plate.
Don't replace food with fluids. Prevent your toddler from filling up on excessive fluids before meals. Offering sips of water or milk to quench thirst is fine. Two full sippy cups before a meal, however, may be the reason the plate goes back to the kitchen untouched.
Avoid short-order chef syndrome. Allow your little purists their eccentricities, such as not wanting foods to touch each other, but don't cater to special food requests at each meal. This will only reinforce finicky behavior. Offer limited choices (broccoli or carrots?), and serve one sure winner with each meal. Try this trick: Offer a tablespoon of the suspect food with an old reliable favorite when your toddler is hungriest. It works!
Think weekly! Obsessing over getting all of the food groups into your toddler just might drive you bonkers. Instead, think weekly. Toddlers' diets magically tend to balance out nutritionally over a few days to a week, so don't panic if you come across a day that isn't quite as nutrition-packed as you would have liked for it to be.
Step away from the stereotypes. Avoid stereotyping your toddler as picky, and make a mental note not to be a role model for finicky eating in front of your child. Chances are, if you continue presenting those "problem foods" to your child, he or she will eventually come around and may even begin to enjoy them. If you are a picky eater, now might be a great time to start tasting those healthy foods with your child! A child who is cast as a hater of all that is green may begin believing it himself and may never try that broccoli ever again.
Grandfather new foods in with the old standbys. Slowly introduce new foods, and don't make a big deal out if it. Every few days to few weeks, introduce an unfamiliar food into a meal with an old reliable, and let your toddler get used to the look and taste of the new offering.
Tasting needs the test of time. Most parents only reintroduce a food three to five times, while studies show that it takes eight to 15 times for new foods to get a green light from toddlers. Don't give up. Keep reintroducing the food every few days.
If you grow it, they will eat it...or if they simply see how it's grown, they will eat it. Go to the local farm for a tour so that your tot can see where his or her favorite foods come from and how they grow. Toddlers love to eat foods that they have watched develop from seed to plate, so go ahead and plant that vegetable garden!
Cultivate a culinary kid. Bring your toddler into the kitchen with you and let him or her help prepare foods. Toddlers love to help out and to create, and therefore might be inclined to eat what they've helped prepare. You can enlist your toddler, starting at around two years of age, to wash produce, peel bananas, stir and mix, sprinkle spices, help measure and pour ingredients, tell you when the timer goes off, hand you ingredients, decorate and arrange dishes, and help clean up. You can even try creating the menu together!
Become a food artist. Remember that you eat with your eyes before you eat with your mouth, so design and use colorful foods on the plate. Arrange green beans into a pine tree or a spider. Make a fruit or veggie rainbow on the plate.
Name it something new! Broccoli can be trees, peas can be baseballs, oatmeal raisin can be ant cereal, spaghetti and cheese can be slimy worms, tomato slices can be hot rod wheels. If your child loves fries or cookies, try cutting veggies and other less-favored foods into those shapes and call them "veggie fries" or "carrot cookies."
Shape and sculpt. Cut foods into fun shapes. Use fun cookie cutter shapes for sandwiches, cheeses, and fruits. Make teddy bear-shaped pancakes and swirl mashed sweet potatoes with yogurt. Buy fun pasta shapes such as stars, suns, moons, animals, etc. Make foods as mini versions; silver dollar-sized pancakes, mini muffins, and tiny pizzas really do appeal to those little hands!
Tell a tale. Make a story out of your child's meal. "Once upon a time, a bird dropped a very tiny seed..." In this way, your toddler's bite of food becomes an important chapter in the story.
Set a serene table. Create a calm and relaxed dining atmosphere for your toddler. Stress can promote poor appetites, so put off your Table Manners 101 lecture for later and just enjoy your toddler time!
Make it a family affair. Bring the family together for meals as often as possible. Today's world of working parents makes it tough, but it's worth it to fit in at least one family meal a week; once a day is even better! Eating together at home provides a sense of structure and security for your toddler. Research shows that eating together leads to a healthier diet with less fat, trans fat, cholesterol, salt, and soda, and with more minerals, vitamins, and fiber.
Hide it! Sneak in a serving of veggies by hiding purées in mashes, sandwiches, pita pockets, sauces, or soups. Cover vegetables with sauces or grated cheese, or flavor them with dill, lemon, honey, olive oil, orange zest, or basil. Grate veggies into muffins, pancakes, breads, meatloaves, or salads.
Offer toddler-sized servings. Serve one tablespoon of each dish per year of age, or about one quarter of an adult serving at meals and snacks. Toddler stomachs are the size of their fists, so a little goes a long way. If you are in doubt, serve less than what you expect. In one study, three- to five-year-olds who were fed double portion sizes ate 15 to 25 percent more calories than those served proper portions.
Limit desserts and sweets. Toddlers will get sugar one way or another, so your job is to moderate how much and how often. Research has shown that early introduction to sugary foods encourages sugar cravings in adulthood.
Fruit juice flunks out of the toddler bistro diet. You may think that fruit juice is a healthy option for your child—and it is compared to soda and sugary drinks—but note that fruit juice still has a high sugar content, and it lacks protein. Milk and water are bistro favorites.
Soda pop not! Toddlers should be drinking milk and water. Soda contains empty calories, meaning that its calories are missing vitamins, minerals, and fiber. Soda displaces better beverages like milk from toddler diets and can compromise the immune system, dehydrate, interfere with nutrient absorption, and contribute to obesity.
Water wise. Train your toddler early on to select water from the menu. This refreshment is popular when served in fun cups, and it can be flavored with slices of orange or other fresh fruits. Have refills available in hot weather and during highly active times. Watch for signs of dehydration: dark urine in small amounts, thirst, flushed appearance, headache, fever, tiredness, dry mouth, or fast breathing.
Skip the salt. We get plenty naturally. Use half the salt called for in recipes and choose low-salt brand foods. Oh, and keep that shaker off the table!
Power struggles with food are dead ends. Believe it or not, diet improves with less parental control and more of simply providing a variety of healthy food choices. Trust your toddlers when they act or say that they are full. "Full" signs are turning the head away, throwing or playing with food, eating more slowly, trying to ditch the high chair, feeding the begging dog, and simply not finishing. Focus on offering many types of nutritious foods many times.
Be aware of the eight most typical allergenic foods. The "Bistro Big Eight" include eggs, milk, tree nuts, peanuts, soy, fish, shellfish, and wheat. Be aware of how your toddler may present signs of an allergy If you suspect a food allergy, eliminate the questionable food(s) and contact your health care provider. Your child may need to be tested for allergies.
Bug-proof your bistro. Practice safe food handling and protect the foods inside your fridge from spoiling by setting the temperature to at least 40 degrees. Pay attention to expiration dates, and cook foods to the proper temperatures. Be sure to keep those little hands clean, too!
Choking checks. Avoid nuts, seeds, popcorn, chips, pretzels, vegetable and fruit skins, whole raw apples and carrots, whole green beans, small dried fruits, whole grapes and cherries, whole olives, berries, melon balls, tough or big pieces of meat, hot dogs, hard cookies and biscuits, globs of peanut butter and nut butters, pickles, and big bites! Toddler diners should be seated when eating and should not giggle or talk while chewing. Cook fruits and veggies according to how many teeth your toddler has, and supervise your toddler while dining.
Avoid trans fats. Breast-feeding moms, all toddlers, and everyone else should completely avoid or at least minimize eating this type of fat. Partially hydrogenated trans fats are commercially altered fats that make oils more stable and increase food's shelf life. They are used in foods such as bakery goods, breads, snacks, and margarines. They contribute to the risk for diabetes and heart disease and interfere with growth and development. Read the labels and stay away from foods with "partially hydrogenated oil" or "trans fats" in the contents.
Low-fat and fat-free products aren't always great for toddlers. Unless special circumstances exist, children under the age of two need full-fat foods and beverages to support healthy brain and body development. After two years of age, you may begin to substitute low-fat products for their full-fat counterparts.
Meats to miss. Avoid bacon, sausages, hot dogs, cured meats, and packaged deli meats. (Freshly sliced meats from the deli are okay.) Besides being high in fat and salty, they contain sodium nitrite, a preservative that can be cancer-causing when these meats are cooked at high temperatures and when sodium nitrite reacts with chemicals in the stomach. Recent data shows that 27 percent of toddlers are eating hot dogs, bacon, and sausage—not a healthy diet!
Pesticide perils. Pesticides not only kill bugs; unfortunately, they may also block toddlers' abilities to absorb nutrients from foods, which interferes with normal weight gain and brain development. Pesticides have also been shown to decrease the normal vitamin and mineral content of some fruits and vegetables. Be sure to wash and scrub all fruits and veggies using warm water and a little liquid dish soap. Don't forget to wash produce with rinds, like cantaloupes and oranges, because your cutting knife transfers pesticides and bacteria into the fruit! Remove outer leaves and break apart broccoli and cauliflower before washing.
Whenever you can, opt for organic! Look for the USDA 100 Percent Certified Organic seal on foods. It means that no artificial ingredients or preservatives are present and that foods are grown without conventional pesticides, antibiotics, hormones, irradiation, or genetically modified foods. Organic foods have also been found to contain more nutrients than regular produce.
Plastics in the news. Toddlers are vulnerable to certain chemicals (dioxins and DEHA) found in some plastic wraps, which may disrupt their normal hormone, immune, cognitive, and growth development. These chemical plasticizers are absorbed from plastic wrap into fatty and acidic foods, especially in the presence of heat and light. Leave an inch or more space between food and plastic wrap when storing food in the refrigerator or heating in the microwave. Store leftovers in glass containers or baggies, repackage plastic-wrapped store-bought foods, and take out foods packaged in Styrofoam containers when you get home. And throw out those old plastic containers!
Bravo for breakfast! Studies show that toddlers who eat breakfast are better behaved, have increased attention spans, have better problem-solving skills, have boosted metabolisms, and have a lower risk for obesity than those who skip this meal.
The case for carbohydrates. Although carbohydrates are the diet buzzword of the twenty-first century, toddlers need them! Carbs are the brain's first choice for fuel. They get a bad rap because of the "refining" process, how they are cooked, and the fact that they are often over-eaten. Go for 100 percent whole grains in breads, rice, pasta, and cereals. Carbohydrates are also in beans, fruits, and vegetables, especially the starchy veggies like corn, potatoes, and peas.
Protein. Toddlers need protein for growth, tissue repair, muscles, hair, skin, hormones, healthy bones, and healthy immune systems. Protein also helps fight plaque buildup on teeth! Foods with a protein punch include meats, fish, and dairy products.
Calcium. Calcium is essential for strong bones and teeth! Only 50 percent of children ages one to five meet the recommended daily amount for calcium, and it ranks as one of the most common nutrient deficiencies. Not to worry: one cup of milk plus one-half cup of yogurt will satisfy your toddler's daily calcium requirement.
A side of supplements. It's easy to go overboard when considering the wide array of supplements available in today's market. Toddlers should get the bulk of their nutrients from their actual food rather than from using nutritional supplements as an excuse to eat candy and french fries. While supplements can be helpful, just don't use them as a substitute for a healthy, balanced diet.
Incorporating iron. Iron from meats, poultry, and fish is more easily absorbed by humans than iron from plant sources. Vitamin C foods and foods high in protein increase iron absorption. If you have a famous spaghetti sauce recipe, try cooking it in a cast-iron pot. This is another way to add iron to your veggie-based foods.
Everything tastes better outside! Make simple picnics and have your toddler help you find just the right spot to enjoy your outdoor dining! Older toddlers can help choose and prepare healthy selections for the picnic. Pack it up in a fun, colorful container. Your children may surprise you and try that piece of broccoli that they typically reject if it is served outside with a picnic.
Make your kitchen the gathering place for family fun. Many recipes are handed down over generations and are like diaries for families. Learning the basics of good health and nutrition is that secret extra ingredient that you can share with your child.
Praise them! Reinforce healthy eating with praise and role modeling. You'll be amazed how far this will take you.
Keep a sharp eye on toddler tubbiness. (Baby fat is fine, obesity is not.) Some cultures believe that chubby children are healthier. On the contrary, clinically overweight toddlers are in greater danger of developing chronic diseases. They also battle peer ridicule and poor self-esteem.
About the Author:
Christina Schmidt, M.S., 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 also the author of The Baby Bistro, The Baby Bistro Box, and The Toddler Bistro Box. Christina 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.
Healthy Snack Alternative for 2010
As the holiday season comes to a close, many Americans will be making resolutions to watch their waistlines for the year 2010. The new year brings new temptation as the temperature drops, football season heats up ; once again we find ourselves fighting back cravings for our favorite comfort foods from half-time to happy hour.
But now people can choose a better alternative to add great taste to their favorite snacks! Organicville, makers of USDA certified organic, vegan and gluten-free ketchup, barbeque and teriyaki sauces, salsa’s and vinaigrettes offers the same delicious flavors as similar products without harmful high sugar additives. Sweetened with agave nectar- a 100% natural sweetener, which digests more easily compared to other types of sugar, Organicville products are perfect for the health conscious consumer who wants to enjoy their favorite snacks without worrying about their weight-loss resolutions for the new year.
Founded by Rachel Kruse, a 33 year-old entrepreneur, third-generation vegetarian and organic consumer, she turned to creating delicious, healthy products to offer a better alternative to sugars, preservatives and processed foods – as growing up, she couldn’t find organic dressings and condiments that tasted great. The goal: to enjoy a great tasting organic product without having to sacrifice flavor or quality.
Organicville’s Product Quick Facts:
· Products: ketchup, salsas, BBQ and teriyaki sauces, and vinaigrettes.
· Vinaigrettes are available in 11 great flavors including: Orange Cranberry, Miso Ginger, Olive Oil & Balsamic, Sun Dried Tomato & Garlic, Herbs De Provence, Tarragon Dijon, Sesame Tamari, Pomegranate, Sesame Goddess, Non-Dairy Ranch and French (fourth largest salad dressing brand nationally)
· Gluten free
· USDA certified organic
· Sweetened with agave nectar
· No High Fructose Corn Syrup – ever!
· No added sugar
· Contain less sodium than other brands
· Fat and cholesterol free
· Vegan
Organicville’s organic ketchup, barbeque and teriyaki sauces, salsa’s and vinaigrettes are available for purchase in supermarket chains, natural food stores nationwide and online at www.amazon.com. Additional product and availability information can be found at www.organicvillefoods.com.
But now people can choose a better alternative to add great taste to their favorite snacks! Organicville, makers of USDA certified organic, vegan and gluten-free ketchup, barbeque and teriyaki sauces, salsa’s and vinaigrettes offers the same delicious flavors as similar products without harmful high sugar additives. Sweetened with agave nectar- a 100% natural sweetener, which digests more easily compared to other types of sugar, Organicville products are perfect for the health conscious consumer who wants to enjoy their favorite snacks without worrying about their weight-loss resolutions for the new year.
Founded by Rachel Kruse, a 33 year-old entrepreneur, third-generation vegetarian and organic consumer, she turned to creating delicious, healthy products to offer a better alternative to sugars, preservatives and processed foods – as growing up, she couldn’t find organic dressings and condiments that tasted great. The goal: to enjoy a great tasting organic product without having to sacrifice flavor or quality.
Organicville’s Product Quick Facts:
· Products: ketchup, salsas, BBQ and teriyaki sauces, and vinaigrettes.
· Vinaigrettes are available in 11 great flavors including: Orange Cranberry, Miso Ginger, Olive Oil & Balsamic, Sun Dried Tomato & Garlic, Herbs De Provence, Tarragon Dijon, Sesame Tamari, Pomegranate, Sesame Goddess, Non-Dairy Ranch and French (fourth largest salad dressing brand nationally)
· Gluten free
· USDA certified organic
· Sweetened with agave nectar
· No High Fructose Corn Syrup – ever!
· No added sugar
· Contain less sodium than other brands
· Fat and cholesterol free
· Vegan
Organicville’s organic ketchup, barbeque and teriyaki sauces, salsa’s and vinaigrettes are available for purchase in supermarket chains, natural food stores nationwide and online at www.amazon.com. Additional product and availability information can be found at www.organicvillefoods.com.
Monday, December 7, 2009
EL AL Airlines Provides Exciting Hanukah Recipes
As with all Jewish holidays EL AL, Israel’s national airline, is bringing Hanukah to the skies by serving thousands of passengers special holiday treats. An anticipated 1,375 potatoes, 6,600 ounces of raspberry jam, and 68 cups of cinnamon will be used to prepare festive sufganiot (jelly donuts) and latkes (potato pancakes) that will be served on flights from New York (JFK/Newark). These treats will also be offered in premium class lounges throughout the world, in addition to the selection of snacks that are usually available. A nightly candle lighting will also take place.
To make sufganiot and traditional latkes at home, follow the easy and tasty EL AL recipes outlined below, created by Executive Chef Steven Weintraub of Borenstein Caterers (a subsidiary of EL AL). Borenstein offers healthy, freshly prepared in-flight kosher meal options which are served to all passengers traveling from New York (JFK/Newark).
Sufganiot:
1 cup warm water
All-purpose flour as necessary
1 cup sugar
to give dough a bread-roll
4 oz. melted shortening (not too hot)
consistency
1 dozen. whole eggs
24 oz. raspberry jam
2 tbs. baking powder
1 cup sugar
1/4 cup cinnamon
Combine yeast, water, sugar, shortening, eggs, baking powder and flour. Roll into donut hole-size balls. Set over warm stove and allow to rise to double in size. Fry donuts in hot oil until golden brown. Remove from grease and cool partially on wire rack. Fill with raspberry jam using a spiked pastry bag. Roll donuts in cinnamon-sugar. Cool at room temperature. Makes about 3 ½ dozen.
Latkes:
5 raw, peeled, shredded Idaho potatoes
1/4 tsp. baking powder
1 diced small spanish onion
1/2 tsp. kosher salt
1/2 diced red pepper
1/8 tsp. ground white pepper
1/4 cup flour
1 cup canola oil
1 egg (beaten)
Sauté onions and red pepper in 2 tbs. in oil. Add shredded potatoes; quickly sauté and blend. Remove from heat and add flour, egg, baking powder, salt and pepper. Blend well. Heat skillet and add remainder of oil. Drop a ¼ cup of mixture in a skillet. Form round pancakes and fry until golden brown on each side. Makes about 2 dozen.
About EL AL
Celebrating 60 years of service, EL AL, Israel's national airline, offers the most nonstop flights between New York (JFK/Newark) and Israel as well as the only nonstop service from Los Angeles. Worldwide, EL AL flies to more than 40 destinations from Israel and serves dozens of other destinations throughout the world via partnerships with many other carriers (including 22 additional cities in the U.S.A.). Only EL AL has First Class service on nonstop flights between the U.S.A. and Israel. The airline has annual revenues of about $2.1 billion and carries more than 1.9 million passengers annually.
EL AL embodies Israel’s values of innovation and caring and the promise of a genuine Israeli welcome. Your Israel experience begins with EL AL and warm Israeli hospitality. Israeli flight attendants will make you feel at home, the best trained Israeli pilots will take you to and from Israel and passengers enjoy enhanced in-flight dining with freshly prepared healthy meals.
EL AL. It’s not just an airline. It’s Israel.
To make sufganiot and traditional latkes at home, follow the easy and tasty EL AL recipes outlined below, created by Executive Chef Steven Weintraub of Borenstein Caterers (a subsidiary of EL AL). Borenstein offers healthy, freshly prepared in-flight kosher meal options which are served to all passengers traveling from New York (JFK/Newark).
Sufganiot:
1 cup warm water
All-purpose flour as necessary
1 cup sugar
to give dough a bread-roll
4 oz. melted shortening (not too hot)
consistency
1 dozen. whole eggs
24 oz. raspberry jam
2 tbs. baking powder
1 cup sugar
1/4 cup cinnamon
Combine yeast, water, sugar, shortening, eggs, baking powder and flour. Roll into donut hole-size balls. Set over warm stove and allow to rise to double in size. Fry donuts in hot oil until golden brown. Remove from grease and cool partially on wire rack. Fill with raspberry jam using a spiked pastry bag. Roll donuts in cinnamon-sugar. Cool at room temperature. Makes about 3 ½ dozen.
Latkes:
5 raw, peeled, shredded Idaho potatoes
1/4 tsp. baking powder
1 diced small spanish onion
1/2 tsp. kosher salt
1/2 diced red pepper
1/8 tsp. ground white pepper
1/4 cup flour
1 cup canola oil
1 egg (beaten)
Sauté onions and red pepper in 2 tbs. in oil. Add shredded potatoes; quickly sauté and blend. Remove from heat and add flour, egg, baking powder, salt and pepper. Blend well. Heat skillet and add remainder of oil. Drop a ¼ cup of mixture in a skillet. Form round pancakes and fry until golden brown on each side. Makes about 2 dozen.
About EL AL
Celebrating 60 years of service, EL AL, Israel's national airline, offers the most nonstop flights between New York (JFK/Newark) and Israel as well as the only nonstop service from Los Angeles. Worldwide, EL AL flies to more than 40 destinations from Israel and serves dozens of other destinations throughout the world via partnerships with many other carriers (including 22 additional cities in the U.S.A.). Only EL AL has First Class service on nonstop flights between the U.S.A. and Israel. The airline has annual revenues of about $2.1 billion and carries more than 1.9 million passengers annually.
EL AL embodies Israel’s values of innovation and caring and the promise of a genuine Israeli welcome. Your Israel experience begins with EL AL and warm Israeli hospitality. Israeli flight attendants will make you feel at home, the best trained Israeli pilots will take you to and from Israel and passengers enjoy enhanced in-flight dining with freshly prepared healthy meals.
EL AL. It’s not just an airline. It’s Israel.
Nestle/Fair Trade Chocolate –Questions Raised
Nestlé SA announced today that it would begin to source Fair Trade Certified cocoa for its Kit Kat bars in the United Kingdom and Ireland.
Since stories about the use of child, forced and trafficked labor and the widespread poverty among farmers in West Africa’s cocoa industry surfaced in 2001, organizations in the United States and around the world have been campaigning to convince major chocolate companies, especially Nestlé, to commit to sourcing Fair Trade Certified cocoa. A lawsuit filed in 2005 in US courts against Nestlé on behalf of Malian children who were trafficked to Cote d’Ivoire to harvest cocoa is still ongoing.
While Nestlé’s announcement may be a very small step toward supporting a more sustainable and labor-friendly system of cocoa sourcing, the company’s history and practices around the world raise questions about its commitment to Fair Trade. Additionally, Nestlé has not announced any plans to use Fair Trade Certified cocoa in its products in the United States.
Nestlé is one of the most boycotted companies in the world. Trade unions have criticized the company for a range of labor rights abuses including in Colombia, Hong Kong, India, Indonesia, the Philippines and Tunisia. Nestlé has also been a target of campaigners concerned about its impact on access to water and baby food marketing, among many other issues.
Nestlé’s minimal investment in Fair Trade Certified coffee also provides reason to be skeptical about its commitment. Nestlé’s Fair Trade line is only a marginal part of its coffee products and it has not increased its purchasing of Fair Trade coffee despite its promises to do so. In October 2009, Nestlé launched a new program related to their global cocoa sourcing called “The Cocoa Plan” which does not include investing in Fair Trade cocoa, suggesting that the company does not intend to shift toward more equitable trading relationships through the Fair Trade system and it is unclear if Nestlé plans to expand Fair Trade cocoa beyond the UK.
Bama Athreya, executive director of the International Labor Rights Forum, said, “Nestlé cannot claim to be sourcing responsible cocoa by using a small amount of Fair Trade Certified cocoa when the majority of its cocoa could be produced by forced labor and child labor. As the largest food company in the world, Nestlé must make a stronger commitment to protecting worker rights in its cocoa supply chain as well as in its production facilities and in the sourcing of other agricultural products.”
Todd Larsen, Corporate Responsibility Programs director at Green America, said, “We urge Nestlé to go beyond this token commitment to Fair Trade and to take steps to end all sourcing from child labor and pay a living wage to its workers worldwide. Consumers the world over are increasingly concerned that their chocolate purchases are supporting slavery and misery, and are increasingly purchasing Fair Trade chocolate as a result. They will be looking to Nestlé to do far more to support farmers worldwide.”
Adrienne Fitch-Frankel, Fair Trade Campaign director at Global Exchange, said, “While we thank Nestlé on behalf of the thousands of cocoa farming families who will begin to thrive by receiving the Fair Trade price for their cocoa, we also ask, ‘How can Nestlé leave so many thousands of children languishing in child slavery and abusive labor conditions, and keep so many farming families mired in poverty while growing cocoa for the rest of Nestlé’s products?’ Nestlé’s profits depend on the hard work of cocoa farmers, and justice will only be done when those farmers can live in dignity.”
Paul Hong-Lange, director of Oasis USA, said, “This step by Nestlé guarantees that no slave labor or exploitation will be used in the production of one line of chocolate in one region of the world. This is a good start but it still leaves the conscientious American wondering if Nestlé chocolate on the shelf in their grocery store is tainted with slave labor. We urge Nestlé to do better by more farmers and more consumers.”
Over 60 organizations and chocolate companies have endorsed a “Commitment to Ethical Cocoa Sourcing” that sets a higher standard for sustainable and responsible cocoa sourcing than Nestlé. The commitment can be found online: http://www.laborrights.org/stop-child-labor/cocoa-campaign/resources/10656.
ABOUT THE GROUPS
Global Exchange is a membership-based international human rights organization dedicated to promoting social, economic and environmental justice around the world. www.GlobalExchange.org
Green America is a non-profit organization whose mission is to harness economic power—the strength of consumers, investors, businesses, and the marketplace—to create a socially just and environmentally sustainable society. www.GreenAmericaToday.org
The International Labor Rights Forum is an advocacy organization dedicated to achieving just and humane treatment for workers worldwide. www.LaborRights.org
Oasis USA is a non-profit organization committed to developing communities where everyone is included, making a contribution, and reaching their God-given potential. Oasis USA is the West Coast Office for Stop the Traffik Campaign in the USA. www.OasisUSA.org.
Since stories about the use of child, forced and trafficked labor and the widespread poverty among farmers in West Africa’s cocoa industry surfaced in 2001, organizations in the United States and around the world have been campaigning to convince major chocolate companies, especially Nestlé, to commit to sourcing Fair Trade Certified cocoa. A lawsuit filed in 2005 in US courts against Nestlé on behalf of Malian children who were trafficked to Cote d’Ivoire to harvest cocoa is still ongoing.
While Nestlé’s announcement may be a very small step toward supporting a more sustainable and labor-friendly system of cocoa sourcing, the company’s history and practices around the world raise questions about its commitment to Fair Trade. Additionally, Nestlé has not announced any plans to use Fair Trade Certified cocoa in its products in the United States.
Nestlé is one of the most boycotted companies in the world. Trade unions have criticized the company for a range of labor rights abuses including in Colombia, Hong Kong, India, Indonesia, the Philippines and Tunisia. Nestlé has also been a target of campaigners concerned about its impact on access to water and baby food marketing, among many other issues.
Nestlé’s minimal investment in Fair Trade Certified coffee also provides reason to be skeptical about its commitment. Nestlé’s Fair Trade line is only a marginal part of its coffee products and it has not increased its purchasing of Fair Trade coffee despite its promises to do so. In October 2009, Nestlé launched a new program related to their global cocoa sourcing called “The Cocoa Plan” which does not include investing in Fair Trade cocoa, suggesting that the company does not intend to shift toward more equitable trading relationships through the Fair Trade system and it is unclear if Nestlé plans to expand Fair Trade cocoa beyond the UK.
Bama Athreya, executive director of the International Labor Rights Forum, said, “Nestlé cannot claim to be sourcing responsible cocoa by using a small amount of Fair Trade Certified cocoa when the majority of its cocoa could be produced by forced labor and child labor. As the largest food company in the world, Nestlé must make a stronger commitment to protecting worker rights in its cocoa supply chain as well as in its production facilities and in the sourcing of other agricultural products.”
Todd Larsen, Corporate Responsibility Programs director at Green America, said, “We urge Nestlé to go beyond this token commitment to Fair Trade and to take steps to end all sourcing from child labor and pay a living wage to its workers worldwide. Consumers the world over are increasingly concerned that their chocolate purchases are supporting slavery and misery, and are increasingly purchasing Fair Trade chocolate as a result. They will be looking to Nestlé to do far more to support farmers worldwide.”
Adrienne Fitch-Frankel, Fair Trade Campaign director at Global Exchange, said, “While we thank Nestlé on behalf of the thousands of cocoa farming families who will begin to thrive by receiving the Fair Trade price for their cocoa, we also ask, ‘How can Nestlé leave so many thousands of children languishing in child slavery and abusive labor conditions, and keep so many farming families mired in poverty while growing cocoa for the rest of Nestlé’s products?’ Nestlé’s profits depend on the hard work of cocoa farmers, and justice will only be done when those farmers can live in dignity.”
Paul Hong-Lange, director of Oasis USA, said, “This step by Nestlé guarantees that no slave labor or exploitation will be used in the production of one line of chocolate in one region of the world. This is a good start but it still leaves the conscientious American wondering if Nestlé chocolate on the shelf in their grocery store is tainted with slave labor. We urge Nestlé to do better by more farmers and more consumers.”
Over 60 organizations and chocolate companies have endorsed a “Commitment to Ethical Cocoa Sourcing” that sets a higher standard for sustainable and responsible cocoa sourcing than Nestlé. The commitment can be found online: http://www.laborrights.org/stop-child-labor/cocoa-campaign/resources/10656.
ABOUT THE GROUPS
Global Exchange is a membership-based international human rights organization dedicated to promoting social, economic and environmental justice around the world. www.GlobalExchange.org
Green America is a non-profit organization whose mission is to harness economic power—the strength of consumers, investors, businesses, and the marketplace—to create a socially just and environmentally sustainable society. www.GreenAmericaToday.org
The International Labor Rights Forum is an advocacy organization dedicated to achieving just and humane treatment for workers worldwide. www.LaborRights.org
Oasis USA is a non-profit organization committed to developing communities where everyone is included, making a contribution, and reaching their God-given potential. Oasis USA is the West Coast Office for Stop the Traffik Campaign in the USA. www.OasisUSA.org.
Friday, December 4, 2009
Raos at Caesars Palace Offers New Throwdown Menu After Pellegrinos Win on The Food Network
Can’t beat the Italians when it comes to the fishes. On The Food Network’s “Throwdown with Bobby Flay,” the Pellegrino family of the world-renowned Rao’s defeated Bobby Flay. The challenge: who could prepare the best Feast of Seven Fishes, the Italian holiday tradition where families gather and share a delicious multi-course meal of fish. The episode will re-air this Saturday, Dec. 5 at 12 p.m. EST/PST on The Food Network.
'Tis the season for the tables to be turned when the Pellegrino family of Rao's Restaurant at Caesars Palace challenged chef Bobby Flay of Mesa Grill fame to a holiday Throwdown! But despite the victory, this was a lovefest or perhaps love-“feast” all around.
“Really, we both won,” says Frankie Pellegrino. “It was an honor to work with as well as compete against such an esteemed colleague as Bobby Flay. This was an incredible experience. Family is why we do what we do and it was great to bring home a win for Team Pellegrino. We wish everyone a very happy holiday season.”
Flay turned up the heat and fired up his team in order to compete against a notorious family of more than 100 years of Italian tradition on its side. Three mouth-watering fish dishes were the menu du jour. As an excited audience gathered, they cheered and basked in the festive charm as our chefs got down to business.
“Family was everything in this competition, even down to the recipes. One of the winning dishes was a fresh spice Rosso Bruno tomatoes and lobster medallions. This is a dish I have been cooking since 1986. The fresh ingredients make all the difference in making the dish light and full of flavor,” says Carla Pellegrino.
On Christmas Eve and Christmas Day, guests can experience the “Throwdown Menu” inspired by “Throwdown with Bobby Flay.” The menu begins with the antipasti: Cacciuco Toscano, a seafood soup with lobster, shrimp, calamari, sea bass, PEI mussels, cockles clams and scallops in white wine and tomatoes broth over a Italian garlic bread. Next: Pellegrino’s perennial recipe, the Linguini All’aragosta. The third is the classic Brazino Sotto Sale, a Mediterranean sea bass baked under salt crust.
For more information, go to http://www.foodnetwork.com/throwdown-with-bobby-flay/feast-of-seven-fishes/index.html.
ABOUT CAESARS PALACE
Caesars Palace is the world’s best known resort-casino, celebrating the glory that was Greece and the grandeur that was Rome, in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Reigning at the heart of the Las Vegas Strip, Caesars Palace ranks among the world’s top luxury resorts known for their originality and beauty and features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Bette Midler, Jerry Seinfeld and Cher.
'Tis the season for the tables to be turned when the Pellegrino family of Rao's Restaurant at Caesars Palace challenged chef Bobby Flay of Mesa Grill fame to a holiday Throwdown! But despite the victory, this was a lovefest or perhaps love-“feast” all around.
“Really, we both won,” says Frankie Pellegrino. “It was an honor to work with as well as compete against such an esteemed colleague as Bobby Flay. This was an incredible experience. Family is why we do what we do and it was great to bring home a win for Team Pellegrino. We wish everyone a very happy holiday season.”
Flay turned up the heat and fired up his team in order to compete against a notorious family of more than 100 years of Italian tradition on its side. Three mouth-watering fish dishes were the menu du jour. As an excited audience gathered, they cheered and basked in the festive charm as our chefs got down to business.
“Family was everything in this competition, even down to the recipes. One of the winning dishes was a fresh spice Rosso Bruno tomatoes and lobster medallions. This is a dish I have been cooking since 1986. The fresh ingredients make all the difference in making the dish light and full of flavor,” says Carla Pellegrino.
On Christmas Eve and Christmas Day, guests can experience the “Throwdown Menu” inspired by “Throwdown with Bobby Flay.” The menu begins with the antipasti: Cacciuco Toscano, a seafood soup with lobster, shrimp, calamari, sea bass, PEI mussels, cockles clams and scallops in white wine and tomatoes broth over a Italian garlic bread. Next: Pellegrino’s perennial recipe, the Linguini All’aragosta. The third is the classic Brazino Sotto Sale, a Mediterranean sea bass baked under salt crust.
For more information, go to http://www.foodnetwork.com/throwdown-with-bobby-flay/feast-of-seven-fishes/index.html.
ABOUT CAESARS PALACE
Caesars Palace is the world’s best known resort-casino, celebrating the glory that was Greece and the grandeur that was Rome, in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Reigning at the heart of the Las Vegas Strip, Caesars Palace ranks among the world’s top luxury resorts known for their originality and beauty and features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Bette Midler, Jerry Seinfeld and Cher.
Wednesday, December 2, 2009
Spring Cocktail Recipes
The SKYY Violet
Created by Jon Gasparini of Rye on the Road
1.5 oz. SKYY Vodka
.75 oz. Creme de Violette
3 oz. Dry Sparkling Wine (such as Drusian Prosecco)
3 dashes Fee Brothers or Angostura Orange Bitters
Stir SKYY Vodka, Orange Bitters and Creme de Violette with ice. Strain into Champagne coup or flute and top with Prosecco. Top with zest of an orange and garnish with orange twist.
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.
Tongue Tied
1.5 oz. X-Rated Fusion Liqueur
1.5 oz. SKYY Infusions Cherry
Splash of Grenadine
Shake X-Rated and SKYY Infusions Cherry over ice. Strain into a martini glass. Slowly add a dash of Grenadine so that it sinks to the bottom. Garnish with a cherry with a knotted stem.
Spring Cocktail Recipes …
The Spaghetti Western by Scott Baird of 15 Romolo in San Francisco
0.5 Campari
1.25 oz. Russell’s Reserve Rye Whiskey
0.33 oz. Agave Nectar
1.5 oz. Mexican Lager Beer
Juice from Half a Lemon
Pinch of Sea Salt
6 to 8 Sweet 100 Tomatoes
Muddle tomatoes with salt in a cocktail shaker. Add Russell’s Reserve Rye Whiskey, Campari, agave nectar, and lemon juice with ice and shake vigorously. Strain into a Collins glass with fresh ice and top with beer. Garnish with a lemon peel and two tomatoes on a toothpick.
Farmer’s Crush by Brandon Skaggs of Cortez Restaurant & Bar in San Francisco
1 oz. Campari
0.25 oz X-Rated Fusion Liqueur
1 oz. Fresh Orange Juice
1 oz. Fresh Lemon Juice
1 oz. Lemon Verbena Simple Syrup*
Prosecco
1 Whole Mission Fig
6 Blueberries
Muddle blueberries and fig with orange and lemon juices in a cocktail shaker. Add Campari, X-Rated Fusion Liqueur and ice. Shake vigorously and strain into a Collins glass with fresh ice. Add splash of lemon verbena simple syrup and top with Prosecco. Garnish with sprig of verbena.
To make lemon verbena simple syrup, boil 1 cup of water and 1 cup of sugar, stir to dissolve. Add ½ cup of lemon verbena leaves, reduce heat and simmer 10 minutes. Let cool and strain and discard lemon verbena. Syrup should be refrigerated in an airtight container for up to one month.
Passion-X
1 oz X-Rated Fusion Liqueur
1 oz SKYY Infusions Passion Fruit
4 kumquats
½ oz fresh lime
Dash of simple syrup
Muddle fresh kumquats with sugar and lime. Add X-Rated Fusion and SKYY Passion Fruit Vodka. Shake and strain over fresh ice. Garnish with a kumquat.
X-Rated Flip
1.5 oz X-Rated Fusion Liqueur
½ tablespoon of egg whites
½ oz simple syrup or agave nectar
½ oz lemon juice
Dash of bitters(optional) Fee Brothers Peach or Grapefruit
Pour egg whites in pint glass and shake for 30-45 seconds. Add X-Rated Fusion, simple syrup, lemon juice and bitters. Shake vigorously and strain into martini or fluted rocks glass. Finish with lemon zest
X-Tea-C
2 oz X-Rated Fusion Liqueur
½ oz simple syrup or teaspoon sugar
3.5 oz Hibiscus Lemongrass Tea
Build drink in Collins glass and garnish with lemongrass
The SKYY Violet by Jon Gasparini of Rye on the Road in San Francisco
1.5 oz. SKYY Vodka
.75 oz. Creme de Violette
3 oz. Dry Sparkling Wine (such as Drusian Prosecco)
3 dashes Fee Brothers or Angostura Orange Bitters
Stir SKYY Vodka, Orange Bitters and Creme de Violette with ice. Strain into Champagne coup or flute and top with Prosecco. Top with zest of an orange and garnish with orange twist.
Grapefruit Ginger Fizz
Originally served at the Mondrian
8440 W Sunset Blvd., West Hollywood
2.5 oz. SKYY Infusions Citrus
1 oz. Grapefruit Juice
1 oz. Fresh Lime Juice
Ginger Ale
Combine SKYY Infusions Citrus, grapefruit and lime juice in a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass. Top with ginger ale and garnish with an edible flower or grapefruit.
ALFIE
Created by James Stuart – Director of Food and Beverage at The Bowery Hotel
335 Bowery, New York
2.5 oz. SKYY Infusions Citrus
1 oz. Combier Orange Liqueur
1 oz. Martini & Rossi Bianco
0.5 oz. Pimm’s No. 1
Lemon Twist
Coat Pimm’s inside of the martini glass. Combine SKYY Infusions Citrus, Bianco and Combier in a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass and garnish with a lemon twist.
*Why Called ALFIE? Skyy Spirits is from America (A); “L” is for Lemon; Combier Orange Liqueur originates from France (F); Martini & Rossi Bianco is from Italy (I) and Pimm’s No. 1 hails from England (E).
Pink Grapefruit – Mint Martini
Originally served at The Stanton Social
99 Stanton St., New York
2 oz. SKYY Infusions Citrus
1 oz. Fresh squeezed Grapefruit Juice
1 oz. Lemon Simple Syrup
Fresh Mint
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a martini glass and garnish with piece grapefruit and fresh mint.
Created by Jon Gasparini of Rye on the Road
1.5 oz. SKYY Vodka
.75 oz. Creme de Violette
3 oz. Dry Sparkling Wine (such as Drusian Prosecco)
3 dashes Fee Brothers or Angostura Orange Bitters
Stir SKYY Vodka, Orange Bitters and Creme de Violette with ice. Strain into Champagne coup or flute and top with Prosecco. Top with zest of an orange and garnish with orange twist.
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.
Tongue Tied
1.5 oz. X-Rated Fusion Liqueur
1.5 oz. SKYY Infusions Cherry
Splash of Grenadine
Shake X-Rated and SKYY Infusions Cherry over ice. Strain into a martini glass. Slowly add a dash of Grenadine so that it sinks to the bottom. Garnish with a cherry with a knotted stem.
Spring Cocktail Recipes …
The Spaghetti Western by Scott Baird of 15 Romolo in San Francisco
0.5 Campari
1.25 oz. Russell’s Reserve Rye Whiskey
0.33 oz. Agave Nectar
1.5 oz. Mexican Lager Beer
Juice from Half a Lemon
Pinch of Sea Salt
6 to 8 Sweet 100 Tomatoes
Muddle tomatoes with salt in a cocktail shaker. Add Russell’s Reserve Rye Whiskey, Campari, agave nectar, and lemon juice with ice and shake vigorously. Strain into a Collins glass with fresh ice and top with beer. Garnish with a lemon peel and two tomatoes on a toothpick.
Farmer’s Crush by Brandon Skaggs of Cortez Restaurant & Bar in San Francisco
1 oz. Campari
0.25 oz X-Rated Fusion Liqueur
1 oz. Fresh Orange Juice
1 oz. Fresh Lemon Juice
1 oz. Lemon Verbena Simple Syrup*
Prosecco
1 Whole Mission Fig
6 Blueberries
Muddle blueberries and fig with orange and lemon juices in a cocktail shaker. Add Campari, X-Rated Fusion Liqueur and ice. Shake vigorously and strain into a Collins glass with fresh ice. Add splash of lemon verbena simple syrup and top with Prosecco. Garnish with sprig of verbena.
To make lemon verbena simple syrup, boil 1 cup of water and 1 cup of sugar, stir to dissolve. Add ½ cup of lemon verbena leaves, reduce heat and simmer 10 minutes. Let cool and strain and discard lemon verbena. Syrup should be refrigerated in an airtight container for up to one month.
Passion-X
1 oz X-Rated Fusion Liqueur
1 oz SKYY Infusions Passion Fruit
4 kumquats
½ oz fresh lime
Dash of simple syrup
Muddle fresh kumquats with sugar and lime. Add X-Rated Fusion and SKYY Passion Fruit Vodka. Shake and strain over fresh ice. Garnish with a kumquat.
X-Rated Flip
1.5 oz X-Rated Fusion Liqueur
½ tablespoon of egg whites
½ oz simple syrup or agave nectar
½ oz lemon juice
Dash of bitters(optional) Fee Brothers Peach or Grapefruit
Pour egg whites in pint glass and shake for 30-45 seconds. Add X-Rated Fusion, simple syrup, lemon juice and bitters. Shake vigorously and strain into martini or fluted rocks glass. Finish with lemon zest
X-Tea-C
2 oz X-Rated Fusion Liqueur
½ oz simple syrup or teaspoon sugar
3.5 oz Hibiscus Lemongrass Tea
Build drink in Collins glass and garnish with lemongrass
The SKYY Violet by Jon Gasparini of Rye on the Road in San Francisco
1.5 oz. SKYY Vodka
.75 oz. Creme de Violette
3 oz. Dry Sparkling Wine (such as Drusian Prosecco)
3 dashes Fee Brothers or Angostura Orange Bitters
Stir SKYY Vodka, Orange Bitters and Creme de Violette with ice. Strain into Champagne coup or flute and top with Prosecco. Top with zest of an orange and garnish with orange twist.
Grapefruit Ginger Fizz
Originally served at the Mondrian
8440 W Sunset Blvd., West Hollywood
2.5 oz. SKYY Infusions Citrus
1 oz. Grapefruit Juice
1 oz. Fresh Lime Juice
Ginger Ale
Combine SKYY Infusions Citrus, grapefruit and lime juice in a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass. Top with ginger ale and garnish with an edible flower or grapefruit.
ALFIE
Created by James Stuart – Director of Food and Beverage at The Bowery Hotel
335 Bowery, New York
2.5 oz. SKYY Infusions Citrus
1 oz. Combier Orange Liqueur
1 oz. Martini & Rossi Bianco
0.5 oz. Pimm’s No. 1
Lemon Twist
Coat Pimm’s inside of the martini glass. Combine SKYY Infusions Citrus, Bianco and Combier in a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass and garnish with a lemon twist.
*Why Called ALFIE? Skyy Spirits is from America (A); “L” is for Lemon; Combier Orange Liqueur originates from France (F); Martini & Rossi Bianco is from Italy (I) and Pimm’s No. 1 hails from England (E).
Pink Grapefruit – Mint Martini
Originally served at The Stanton Social
99 Stanton St., New York
2 oz. SKYY Infusions Citrus
1 oz. Fresh squeezed Grapefruit Juice
1 oz. Lemon Simple Syrup
Fresh Mint
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a martini glass and garnish with piece grapefruit and fresh mint.
Tootsie Rolls Go Kosher
Tootsie Roll Industries, Inc. today announced that Tootsie Rolls, Tootsie Fruit Rolls, Frooties and DOTS have become kosher-certified by the Orthodox Union, the world’s largest kosher certification agency. New packaging bearing the “OU” symbol will be distributed nationwide beginning in the next few weeks.
“We take great pride in producing wholesome confectionery products with fresh ingredients of the highest quality. This will bring our iconic brands to an entirely new consumer base that can now enjoy our products,” said Ellen Gordon, President, Tootsie Roll Industries.
The OU rigorously monitors of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food, and regularly inspects the processing facilities to make sure that its standards are met.
“We are very pleased to have Tootsie Roll join with other leading confectionery producers who have attained OU certification in recent years. It was also gratifying for OU to guide Tootsie Roll through the certification process and bring these famous candies to the growing kosher market place,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing. “It was rewarding for OU Kosher’s team, headed by Rabbis Dovid Jenkins and Abraham Juravel, as well as Phyllis Koegel, OU Marketing Associate, to corroborate with Tootsie Roll’s team and bring the much sought after Tootsie Roll products to an ever-growing kosher market place.”
About Tootsie Roll Industries, Inc.
Tootsie Roll Industries, Inc. is one of the country's largest candy companies, headquartered in Chicago with operations in Massachusetts, Tennessee, Wisconsin, Mexico and Toronto. In its 112th year, the company produces more than sixty-four million Tootsie Rolls per day and is considered the world's largest lollipop supplier. The company sells many well-known branded products including Tootsie Roll, Tootsie Roll Pops, Tootsie Pop Drops, Caramel Apple Pops, Child’s Play, Charms, Blow Pop, Blue Razz, Cella’s chocolate covered cherries, Mason Dots, Mason Crows, Junior Mints, Charleston Chew, Sugar Daddy, Sugar Babies, Andes, Fluffy Stuff cotton candy, Dubble Bubble, Razzles, Cry Baby, Nik-L-Nip and EI Bubble. For more information about the Company, see the Company’s website on the Internet at: http://www.tootsie.com.
“We take great pride in producing wholesome confectionery products with fresh ingredients of the highest quality. This will bring our iconic brands to an entirely new consumer base that can now enjoy our products,” said Ellen Gordon, President, Tootsie Roll Industries.
The OU rigorously monitors of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food, and regularly inspects the processing facilities to make sure that its standards are met.
“We are very pleased to have Tootsie Roll join with other leading confectionery producers who have attained OU certification in recent years. It was also gratifying for OU to guide Tootsie Roll through the certification process and bring these famous candies to the growing kosher market place,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing. “It was rewarding for OU Kosher’s team, headed by Rabbis Dovid Jenkins and Abraham Juravel, as well as Phyllis Koegel, OU Marketing Associate, to corroborate with Tootsie Roll’s team and bring the much sought after Tootsie Roll products to an ever-growing kosher market place.”
About Tootsie Roll Industries, Inc.
Tootsie Roll Industries, Inc. is one of the country's largest candy companies, headquartered in Chicago with operations in Massachusetts, Tennessee, Wisconsin, Mexico and Toronto. In its 112th year, the company produces more than sixty-four million Tootsie Rolls per day and is considered the world's largest lollipop supplier. The company sells many well-known branded products including Tootsie Roll, Tootsie Roll Pops, Tootsie Pop Drops, Caramel Apple Pops, Child’s Play, Charms, Blow Pop, Blue Razz, Cella’s chocolate covered cherries, Mason Dots, Mason Crows, Junior Mints, Charleston Chew, Sugar Daddy, Sugar Babies, Andes, Fluffy Stuff cotton candy, Dubble Bubble, Razzles, Cry Baby, Nik-L-Nip and EI Bubble. For more information about the Company, see the Company’s website on the Internet at: http://www.tootsie.com.
Bobby Flay of Mesa Grill and the Pellegrino Family of Raos Restaurant Go Head to Head on The Food Network
It is sink or swim in this very special Feast of Seven Fishes Holiday Throwdown! Feast of Seven Fishes is an Italian holiday tradition where families gather and share a delicious multi-course meal of fish. Although, this year 'tis the season for the tables to be turned, when the Pellegrino family of Rao's Restaurant, at Caesars Palace, challenge chef Bobby Flay, of Mesa Grill fame to a holiday Throwdown! Bobby must to turn up the heat and fire up his team in order to compete against a notorious family of more than 100 years of Italian tradition on its side. Three mouth-watering fish dishes is the menu du jour. As an excited audience gathers to cheer and bask in the festive charm, our chefs get down to business hoping to toast to the holiday with a victory. It is a countdown to show time at Rao's Restaurant in Las Vegas!
http://www.foodnetwork.com/throwdown-with-bobby-flay/feast-of-seven-fishes/index.html
http://www.foodnetwork.com/throwdown-with-bobby-flay/feast-of-seven-fishes/index.html
Sonoma, California, Named First Cittaslow City In United States
Sonoma Valley has been recognized as the first Cittaslow city in the United States by Cittaslow International.
On November 28, Cittaslow International named Sonoma Valley the first designated Cittaslow in the United States. The announcement was made by Cittaslow International’s President Gian Luca Marconi in Abbiategrasso, Italy, near Orvieto. Cittaslow, meaning "slow city," embodies the ideas of the international Slow Food organization, and extends its philosophy to a focus on quality of life issues and thoughtful attention to economy, lifestyle, and sustainable methods. Sonoma Valley joins the Cittaslow International Network of 129 towns in 29 nations around the world accredited since 1999. Sonoma is number 128, and Izmir, Turkey is number 129. Cittaslow International’s Secretary General Pier Giorgio Olivieti was also present with other dignitaries at the ceremony.
The requirements for Cittaslow designation are rigorous, and application is by invitation from the international headquarters. Prospective Cittaslow members have populations of less than 50,000 and are evaluated in six topic groupings and 54 areas of excellence. These include sustainable agricultural practices, land use and infrastructure, environmental policy, support for local food cultivation and preparation, conservation of traditional artisan products, available hospitality programs, historic preservation, and educational programs for all ages. Also necessary for membership is local involvement participation of the City Council and the local Slow Food chapter.
“Sonoma Valley is the perfect community to become the first Cittaslow in the United States. We are committed to the "slow" philosophy and goals for the long term,” stated Virginia Hubbell, longtime Sonoma resident who coordinated the massive effort to create and submit Sonoma’s stringent application requirements for Cittaslow membership. “We are an excellent example of Cittaslow's emphasis on connecting members of the community for local action following shared vision, and for preserving our town's quality of life and culture. We look forward to the Cittaslow International delegation visit to Sonoma in January."
A popular North Bay wine country town located 38 miles north of San Francisco, CA, Sonoma is a unique blend of organic smallholdings, small and large vineyards, family wineries, retail stores, and high-tech communications. It is a popular destination city, attracting nearby and overseas visitors. Its historic town square offers a weekly farmer's market with live jazz seven months of the year, and picnicking and play areas for all ages year ‘round. With its nearly perfect climate, progressive point of view, growth limits, viticulture, and a robust arts community, Sonoma Valley retains its village personality and pastoral roots while integrating new technology into its infrastructure.
Ken Brown, mayor of the City of Sonoma, said, “It is a wonderful honor for Sonoma Valley to be invited to participate, and to be named first American Cittaslow. We’re used to being first. The City of Sonoma was the first to raise the Bear Flag for the Republic of California before it was a member of the Union. Sonoma takes this honor seriously, and we’re proud to further Cittaslow’s philosophy and goals as we move forward.”
Sonoma Valley residents include descendants of Native American, Mexican, Italian, French, and German settlers as well as newer generations from Portugal, Tibet, Finland, Nepal, the United Kingdom, Canada and Australia, Israel, Thailand, Russia, and many South and Central American countries, as well as every area of the United States. It has notable dairy, beef, and cheesemaking businesses as well as thriving olive farms and olive oil production, lavender fields and nut groves, with a number of nationally known cultural, agricultural and arts festivals throughout the year.
For more information about Cittaslow International, visit www.cittaslow.org
For more information about Sonoma Valley, visit www.sonomavalley.com.
On November 28, Cittaslow International named Sonoma Valley the first designated Cittaslow in the United States. The announcement was made by Cittaslow International’s President Gian Luca Marconi in Abbiategrasso, Italy, near Orvieto. Cittaslow, meaning "slow city," embodies the ideas of the international Slow Food organization, and extends its philosophy to a focus on quality of life issues and thoughtful attention to economy, lifestyle, and sustainable methods. Sonoma Valley joins the Cittaslow International Network of 129 towns in 29 nations around the world accredited since 1999. Sonoma is number 128, and Izmir, Turkey is number 129. Cittaslow International’s Secretary General Pier Giorgio Olivieti was also present with other dignitaries at the ceremony.
The requirements for Cittaslow designation are rigorous, and application is by invitation from the international headquarters. Prospective Cittaslow members have populations of less than 50,000 and are evaluated in six topic groupings and 54 areas of excellence. These include sustainable agricultural practices, land use and infrastructure, environmental policy, support for local food cultivation and preparation, conservation of traditional artisan products, available hospitality programs, historic preservation, and educational programs for all ages. Also necessary for membership is local involvement participation of the City Council and the local Slow Food chapter.
“Sonoma Valley is the perfect community to become the first Cittaslow in the United States. We are committed to the "slow" philosophy and goals for the long term,” stated Virginia Hubbell, longtime Sonoma resident who coordinated the massive effort to create and submit Sonoma’s stringent application requirements for Cittaslow membership. “We are an excellent example of Cittaslow's emphasis on connecting members of the community for local action following shared vision, and for preserving our town's quality of life and culture. We look forward to the Cittaslow International delegation visit to Sonoma in January."
A popular North Bay wine country town located 38 miles north of San Francisco, CA, Sonoma is a unique blend of organic smallholdings, small and large vineyards, family wineries, retail stores, and high-tech communications. It is a popular destination city, attracting nearby and overseas visitors. Its historic town square offers a weekly farmer's market with live jazz seven months of the year, and picnicking and play areas for all ages year ‘round. With its nearly perfect climate, progressive point of view, growth limits, viticulture, and a robust arts community, Sonoma Valley retains its village personality and pastoral roots while integrating new technology into its infrastructure.
Ken Brown, mayor of the City of Sonoma, said, “It is a wonderful honor for Sonoma Valley to be invited to participate, and to be named first American Cittaslow. We’re used to being first. The City of Sonoma was the first to raise the Bear Flag for the Republic of California before it was a member of the Union. Sonoma takes this honor seriously, and we’re proud to further Cittaslow’s philosophy and goals as we move forward.”
Sonoma Valley residents include descendants of Native American, Mexican, Italian, French, and German settlers as well as newer generations from Portugal, Tibet, Finland, Nepal, the United Kingdom, Canada and Australia, Israel, Thailand, Russia, and many South and Central American countries, as well as every area of the United States. It has notable dairy, beef, and cheesemaking businesses as well as thriving olive farms and olive oil production, lavender fields and nut groves, with a number of nationally known cultural, agricultural and arts festivals throughout the year.
For more information about Cittaslow International, visit www.cittaslow.org
For more information about Sonoma Valley, visit www.sonomavalley.com.
Small Bites, Big Flavor — 3rd Installement of Tastefully Small
Thinking about cutting corners this holiday season?
With temperatures and incomes dropping, home entertaining is looking better and better. For making a big splash with less cash, cookbook author Kim Hendrickson has one small suggestion: downsize your dishes. “When it comes to good food, less is more.” That’s the premise behind Hendrickson’s award-winning series, Tastefully Small.
Savory Bites includes such novel nibbles as Wild Mushroom Rugelach, Thai Shrimp Baskets, and Country Pâté Truffles. Every recipe includes both bite-size and full-size versions, and nearly every item can be made either all or partly in advance. Chapters on edible garnishes and guidelines for a successful event round out this guide to compact entertaining.
If strong sales are any indication, Hendrickson’s hit on a growing—or rather, shrinking—trend. Her first release, Finger Sandwiches, peaked at #2 in Amazon’s entertaining category last Fall. Dessert Canapés is her publisher’s best seller. Hendrickson, who has been catering and teaching cooking in the NY area for twenty years, says she got the idea for mini morsels from her students. “As we sampled different dishes, everyone kept saying how much more fun this was than the traditional one main course meal.”
Echoing the idea that bigger is not necessarily better, Hillel Cooperman of tastingmenu.com asserts that “we need to redefine how we think about eating to have an approach centered more around tasting as much as possible than eating as much as possible.” Though these books are not written for dieters or the health-conscious, they certainly lend themselves to “a careful, appreciative tasting of various foods."
Kim Hendrickson is author of the Tastefully Small™ cookbook series, winner of two Florida Publisher’s Association gold medals. She has catered for the New York Metropolitan Opera, the Penguin Repertory Theatre, The Bizarre Food Show, and Slangman’s World. She is a regular presenter at the World Tea Expo, John Campbell Folk School, and at culinary events throughout the New York area. Kim teaches that good food is more than good taste; it’s the fun and joy of creating something beautiful and sharing it with others.
With temperatures and incomes dropping, home entertaining is looking better and better. For making a big splash with less cash, cookbook author Kim Hendrickson has one small suggestion: downsize your dishes. “When it comes to good food, less is more.” That’s the premise behind Hendrickson’s award-winning series, Tastefully Small.
Savory Bites includes such novel nibbles as Wild Mushroom Rugelach, Thai Shrimp Baskets, and Country Pâté Truffles. Every recipe includes both bite-size and full-size versions, and nearly every item can be made either all or partly in advance. Chapters on edible garnishes and guidelines for a successful event round out this guide to compact entertaining.
If strong sales are any indication, Hendrickson’s hit on a growing—or rather, shrinking—trend. Her first release, Finger Sandwiches, peaked at #2 in Amazon’s entertaining category last Fall. Dessert Canapés is her publisher’s best seller. Hendrickson, who has been catering and teaching cooking in the NY area for twenty years, says she got the idea for mini morsels from her students. “As we sampled different dishes, everyone kept saying how much more fun this was than the traditional one main course meal.”
Echoing the idea that bigger is not necessarily better, Hillel Cooperman of tastingmenu.com asserts that “we need to redefine how we think about eating to have an approach centered more around tasting as much as possible than eating as much as possible.” Though these books are not written for dieters or the health-conscious, they certainly lend themselves to “a careful, appreciative tasting of various foods."
Kim Hendrickson is author of the Tastefully Small™ cookbook series, winner of two Florida Publisher’s Association gold medals. She has catered for the New York Metropolitan Opera, the Penguin Repertory Theatre, The Bizarre Food Show, and Slangman’s World. She is a regular presenter at the World Tea Expo, John Campbell Folk School, and at culinary events throughout the New York area. Kim teaches that good food is more than good taste; it’s the fun and joy of creating something beautiful and sharing it with others.
Holiday Snacks For 150 Calories or Less
As you know, people everywhere are searching for ways to avoid holiday weight gain without sacrificing their favorite snacks. FoodShouldTasteGood – the deliciously wholesome, all-natural chip brand – offers creative ways for calorie-conscious snackers to get their fix guilt-free this season.
Add some low-fat dip, a slice of cheese, or even a scoop of hummus to any of FoodShouldTasteGood’s 11 flavors (including Multigrain, Jalapeno, Yellow Corn and more) for a tasty, delish treat – all for 150 calories or less. Some of the most popular combinations include:
One 1oz slice of fat-free mozzarella + five large FoodShouldTasteGood Olive chips = 115 calories.
Five FoodShouldTasteGood Yellow Corn chips + 2 tbsp of low-fat guacamole = 130 calories.
Six FoodShouldTasteGood Multigrain chips + 2 tbsp of hummus = 144 calories
Six FoodShouldTasteGood Buffalo chips + 3 tbsp of fat free chunky blue cheese salad dressing/dip = 139 calories
Four crumbled FoodShouldTasteGood Chocolate chips + 6oz fat free vanilla yogurt = 146 calories.
About
FoodShouldTasteGood chips are made from the highest quality, all-natural ingredients baked into the chips—not from artificial flavorings sprinkled on top. All chip varieties are gluten free, cholesterol free, have no trans fats and do not use genetically modified ingredients (GMOs). They are also certified Kosher, lower in sodium and are a good source of dietary fiber. The chips combine the crunchiness of a chip, the crispiness of a cracker and the dippability of a tortilla chip – and are available in 11 flavors including Multigrain, Jalapeno, Olive, Chocolate, The Works!, Sweet Potato, Buffalo, Yellow Corn, Cinnamon, Potato & Chive and Lime. All flavors are gluten and cholesterol free and have no trans fats, genetically-modified ingredients, or preservatives; the chips also have 3g of dietary fiber and 2-3g of protein per 1oz serving – which further assists snackers on their quests for weight-loss and nutrition.
Add some low-fat dip, a slice of cheese, or even a scoop of hummus to any of FoodShouldTasteGood’s 11 flavors (including Multigrain, Jalapeno, Yellow Corn and more) for a tasty, delish treat – all for 150 calories or less. Some of the most popular combinations include:
One 1oz slice of fat-free mozzarella + five large FoodShouldTasteGood Olive chips = 115 calories.
Five FoodShouldTasteGood Yellow Corn chips + 2 tbsp of low-fat guacamole = 130 calories.
Six FoodShouldTasteGood Multigrain chips + 2 tbsp of hummus = 144 calories
Six FoodShouldTasteGood Buffalo chips + 3 tbsp of fat free chunky blue cheese salad dressing/dip = 139 calories
Four crumbled FoodShouldTasteGood Chocolate chips + 6oz fat free vanilla yogurt = 146 calories.
About
FoodShouldTasteGood chips are made from the highest quality, all-natural ingredients baked into the chips—not from artificial flavorings sprinkled on top. All chip varieties are gluten free, cholesterol free, have no trans fats and do not use genetically modified ingredients (GMOs). They are also certified Kosher, lower in sodium and are a good source of dietary fiber. The chips combine the crunchiness of a chip, the crispiness of a cracker and the dippability of a tortilla chip – and are available in 11 flavors including Multigrain, Jalapeno, Olive, Chocolate, The Works!, Sweet Potato, Buffalo, Yellow Corn, Cinnamon, Potato & Chive and Lime. All flavors are gluten and cholesterol free and have no trans fats, genetically-modified ingredients, or preservatives; the chips also have 3g of dietary fiber and 2-3g of protein per 1oz serving – which further assists snackers on their quests for weight-loss and nutrition.
White Castle Launches New Web Site Featuring User Generated Content
White Castle, America’s first fast food hamburger chain and home of The Original Slider®, announced today the launch of its newly redesigned Web site. As one of the first fast food brands to introduce a Web site populated heavily by user generated content (UGC), White Castle’s fans from across the nation are now the stars of this breakthrough consumer-centric Web site. The Web site features new expanded content and streaming media from popular social media networks like YouTube and Flickr, a new online shop and store locator, and completely new navigational tools.
“It’s because of our loyal customers that White Castle has thrived for 88 years,” said Kim Bartley, vice president of marketing for White Castle. “We are thrilled to introduce this new seamless Web site that conveys our brand’s story through the voice of our customers, while providing everyday functionality that ensures a user-friendly experience.”
Recognized for having thousands of passionate cult followers, White Castle will host frequent social media driven promotions to encourage submissions of fun and fresh UGC. Now, fans across the nation will have several opportunities to share their excitement for White Castle through the creation of amateur photographs and humorous videos that celebrate the brand’s storied history. The Web site will also feature White Castle coupons and special offers for each promotion throughout the year.
Finding White Castle locations have never been easier thanks to the Web site’s new cutting-edge store locator powered by Google Maps. Now, users can search for a restaurant using numerous search options, and the locator will show a street view of the White Castle with complete directions.
As part of the brand’s commitment to the new Web site, White Castle fans now have easy access to all their favorite branded apparel items, gift cards, the popular White Castle Recipe Book and the always-important White Castle Coffee.
The redesign also includes an entire section dedicated to the unbelievable stories submitted to White Castle’s Hall of Fame. Since 2001, more than 6,500 people have tried to gain the hall standing, but only 76 have been inducted and recognized as legends among the brand. Also included are the latest White Castle recipes from the annual Crave Time Cook Off dating back to 1991, including Broccoli Castlerole and Castle Turkey Stuffing. Users can submit their own stories and recipes for a chance to be recognized throughout the year.
In celebration of the Web site launch, White Castle will offer visitors to the Web site a coupon good for a free Slider with any purchase. This is a special limited time offer valid now through December 31, 2009 and is available only at http://www.whitecastle.com/.
About White Castle
White Castle opened its first restaurant in Wichita, Kansas, in 1921 and sold its burgers for only 5 cents. White Castle owns and operates 419 restaurants in Chicago, Cincinnati, Cleveland, Columbus, Detroit, Indianapolis, Louisville, Minneapolis, Nashville, New Jersey, New York, and St. Louis. For more information visit www.whitecastle.com.
“It’s because of our loyal customers that White Castle has thrived for 88 years,” said Kim Bartley, vice president of marketing for White Castle. “We are thrilled to introduce this new seamless Web site that conveys our brand’s story through the voice of our customers, while providing everyday functionality that ensures a user-friendly experience.”
Recognized for having thousands of passionate cult followers, White Castle will host frequent social media driven promotions to encourage submissions of fun and fresh UGC. Now, fans across the nation will have several opportunities to share their excitement for White Castle through the creation of amateur photographs and humorous videos that celebrate the brand’s storied history. The Web site will also feature White Castle coupons and special offers for each promotion throughout the year.
Finding White Castle locations have never been easier thanks to the Web site’s new cutting-edge store locator powered by Google Maps. Now, users can search for a restaurant using numerous search options, and the locator will show a street view of the White Castle with complete directions.
As part of the brand’s commitment to the new Web site, White Castle fans now have easy access to all their favorite branded apparel items, gift cards, the popular White Castle Recipe Book and the always-important White Castle Coffee.
The redesign also includes an entire section dedicated to the unbelievable stories submitted to White Castle’s Hall of Fame. Since 2001, more than 6,500 people have tried to gain the hall standing, but only 76 have been inducted and recognized as legends among the brand. Also included are the latest White Castle recipes from the annual Crave Time Cook Off dating back to 1991, including Broccoli Castlerole and Castle Turkey Stuffing. Users can submit their own stories and recipes for a chance to be recognized throughout the year.
In celebration of the Web site launch, White Castle will offer visitors to the Web site a coupon good for a free Slider with any purchase. This is a special limited time offer valid now through December 31, 2009 and is available only at http://www.whitecastle.com/.
About White Castle
White Castle opened its first restaurant in Wichita, Kansas, in 1921 and sold its burgers for only 5 cents. White Castle owns and operates 419 restaurants in Chicago, Cincinnati, Cleveland, Columbus, Detroit, Indianapolis, Louisville, Minneapolis, Nashville, New Jersey, New York, and St. Louis. For more information visit www.whitecastle.com.
Tuesday, December 1, 2009
Record-sized crop of pears celebrated during National Pear Month
A trip to the market this holiday season promises fresh, Northwest-grown pears aplenty. December has been proclaimed "National Pear Month" by the U.S. Department of Agriculture, and the winter months boast the broadest selection of pear varieties being in season. Adding to the prevalence of fresh pears this year are a bumper crop and a bevy of new holiday cookbooks and recipes paying homage to the pear.
The Pacific Northwest, home to the growers of 84 percent of the nation's fresh pears, produced one of the largest crops on record this season, says Kevin Moffitt, president and CEO, Pear Bureau Northwest. "Ideal weather conditions, including just the right amount of rainfall, warm summer days and cool nights in Oregon and Washington's pear growing regions, led to a record sized crop of excellent quality," he notes. Branded USA Pears, the ten primary Northwest-grown pear varieties are Red and Green Anjou, Bartlett and Red Bartlett, Bosc, Comice, Forelle, Seckel, Starkrimson and Concorde.
Moffitt adds that December is an ideal time to experiment with new pear varieties. "Several new pear-centric cookbooks and recipes will help home cooks get creative with the bounty on the plate or on the table as decoration."
According to Diane Morgan, author of two new cookbooks, The Christmas Table and The New Thanksgiving Table (both from Chronicle Books), pears are enjoying a surge in popularity. "This traditional fruit is coming into its own as cooks recognize their many uses, flavor profiles and aesthetic differences."
Morgan included pear recipes in her most recent holiday-themed cookbooks, including a recipe for Individual Anjou Pear Tarts with Caramel Ice Cream in The Christmas Table, by Chronicle Books.
"With The Christmas Table, I strived to offer helpful ideas and recipes to plan holiday feasts and create treasured holiday traditions. Fresh pears are a given when planning my holiday table – not only for their delicate flavors, but also for their beautiful red, green and golden hues."
Home cooks also can look to leading restaurants for inspiration, as innovative pear recipes abound on fine dining menus nationwide. Acclaimed pastry chef Hedy Goldsmith of Michael's Genuine Food & Drink in Miami was recently honored by Pear Bureau Northwest for her original Pear and Cardamom Granita with Pistachio Biscotti. Goldsmith, known for her unabashed creativity and knack for balancing flavors, says she frequently turns to pears when preparing holiday desserts.
"Pears lend elegance and lusciousness to any holiday dish," she offers. "They're incredibly versatile and I love working with them."
Offering further resources for pear lovers, Pear Bureau Northwest recently launched a redesign of the world's largest website dedicated to pears: www.USApears.org. In addition to pear recipes, visitors can browse varietal information, pear ripening tips, and watch videos featuring the pear growers from Oregon and Washington. For more pear recipes from top chefs like Goldsmith, visit www.PearPanache.com.
About Pear Bureau Northwest/USA Pears
Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. The Bureau represents more than 1,600 growers who produce 84 percent of the nation's fresh pear crop, and develops national and international markets for Northwest pear distribution.
The Pacific Northwest, home to the growers of 84 percent of the nation's fresh pears, produced one of the largest crops on record this season, says Kevin Moffitt, president and CEO, Pear Bureau Northwest. "Ideal weather conditions, including just the right amount of rainfall, warm summer days and cool nights in Oregon and Washington's pear growing regions, led to a record sized crop of excellent quality," he notes. Branded USA Pears, the ten primary Northwest-grown pear varieties are Red and Green Anjou, Bartlett and Red Bartlett, Bosc, Comice, Forelle, Seckel, Starkrimson and Concorde.
Moffitt adds that December is an ideal time to experiment with new pear varieties. "Several new pear-centric cookbooks and recipes will help home cooks get creative with the bounty on the plate or on the table as decoration."
According to Diane Morgan, author of two new cookbooks, The Christmas Table and The New Thanksgiving Table (both from Chronicle Books), pears are enjoying a surge in popularity. "This traditional fruit is coming into its own as cooks recognize their many uses, flavor profiles and aesthetic differences."
Morgan included pear recipes in her most recent holiday-themed cookbooks, including a recipe for Individual Anjou Pear Tarts with Caramel Ice Cream in The Christmas Table, by Chronicle Books.
"With The Christmas Table, I strived to offer helpful ideas and recipes to plan holiday feasts and create treasured holiday traditions. Fresh pears are a given when planning my holiday table – not only for their delicate flavors, but also for their beautiful red, green and golden hues."
Home cooks also can look to leading restaurants for inspiration, as innovative pear recipes abound on fine dining menus nationwide. Acclaimed pastry chef Hedy Goldsmith of Michael's Genuine Food & Drink in Miami was recently honored by Pear Bureau Northwest for her original Pear and Cardamom Granita with Pistachio Biscotti. Goldsmith, known for her unabashed creativity and knack for balancing flavors, says she frequently turns to pears when preparing holiday desserts.
"Pears lend elegance and lusciousness to any holiday dish," she offers. "They're incredibly versatile and I love working with them."
Offering further resources for pear lovers, Pear Bureau Northwest recently launched a redesign of the world's largest website dedicated to pears: www.USApears.org. In addition to pear recipes, visitors can browse varietal information, pear ripening tips, and watch videos featuring the pear growers from Oregon and Washington. For more pear recipes from top chefs like Goldsmith, visit www.PearPanache.com.
About Pear Bureau Northwest/USA Pears
Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. The Bureau represents more than 1,600 growers who produce 84 percent of the nation's fresh pear crop, and develops national and international markets for Northwest pear distribution.
Vito's Cafe holiday dinner menus
Vito & Mary Ciepiel, owners of Vito’s Café, located in Ft. Thomas KY, are proud to offer some very special menus for the holidays: White Christmas Eve Candlelight Buffet on Thursday December 24, 2009 from 5 p.m.-9 p.m. and the annual New Year’s Eve Gala on Thursday December 31, 2009, with seatings at 6 & 9 p.m.
White Christmas Eve Candlelight Buffet
Please join the Vito’s Café staff in celebrating the night before Christmas with some family fun and your favorite holiday melodies. The rooms will be outfitted with warm glowy lights, a milieu of Christmas décor and your favorite singing servers.
Details: $35.00 per person plus tax and service, please call for reservations 859-442-9444, space limited.
MENU:
Greeting: Glass of Sparkling Wine
Carving Station: Roasted Turkey Breast with Dijon cream, Pork Braciole stuffed with goat cheese & melted leeks
Buffet: Lemon Sole with beurre blanc & braised fennel, Three Cheese Ravioli with Verdicchio cream, Potatoes au Gratin, White Balsamic Roasted Cauliflower with braised garlic and Penne all’Alfredo
Desserts: Panna Cotta with Lavender-Vanilla Cream, White Chocolate Cheesecake and Crème Brulee
Coffee or Tea
Vito’s Cafe New Year’s Eve Gala – Music, Dancing, Food & Champagne!
Chef Gina Puopolo is proud to present a menu that will be sure to take you on a tour of Italy � 5 courses of authentic Italian cuisine and first class service.
Details: $65.00 per person (exclusive of tax and tip, with a bottle of Prosecco Sparkling Wine add $15.00 per person) *Reservations must be guaranteed by credit card. First seating only – children under 10 special menu $15.00
Menu a Prezzo Fisso
Antipasto: Beef Carpaccio with wholegrain mustard-aioli, capers, olive oil, mixed greens and crostini
Insalata: Roasted Beet Salad with goat cheese panna cotta
Pasta: Bucatini all’ Amatriciana
Intermezzo: Key Lime Sorbetto
Secondo: Shrimp Scampi with Petite Filet of Beef, sauce Bernaise, with potatoes gratin and asparagus garni
Dolce: Trio of Cannoli
Coffee or Tea
*Please contact Vito’s Café at 859-442-9444 for reservations.
Vito’s Café is located at 654 Highland Ave. Suite 29, Ft. Thomas, KY 41075.
Vito’s is located 5 minutes from downtown Cincinnati and Northern Kentucky hotels.
ABOUT
Vito’s Café is the special destination for many types of occasions: birthdays, anniversaries, business meetings, Christmas parties, rehearsal dinners, weddings…and your special evening out on the town. Our food is the perfect blend of Italian classics from the many regions that define the great country of Italy. Some dishes hail from Tuscany, others have origins in Bologna, and for the big zesty flavors our chef’s pay homage to the island of Sicily.
More than the food defines the ambiance at Vito’s Café, as many of our servers are trained singers who hail from the Cincinnati College Conservatory of Music and Northern Kentucky University. It would be an understatement to say that the singing servers add a touch of class: throughout the course of the meal, the singers rise to the occasion belting out Broadway show tunes, opera ballads and jazz standards.
You can also visit Vito’s Café on the web: www.vitoscafe.com
White Christmas Eve Candlelight Buffet
Please join the Vito’s Café staff in celebrating the night before Christmas with some family fun and your favorite holiday melodies. The rooms will be outfitted with warm glowy lights, a milieu of Christmas décor and your favorite singing servers.
Details: $35.00 per person plus tax and service, please call for reservations 859-442-9444, space limited.
MENU:
Greeting: Glass of Sparkling Wine
Carving Station: Roasted Turkey Breast with Dijon cream, Pork Braciole stuffed with goat cheese & melted leeks
Buffet: Lemon Sole with beurre blanc & braised fennel, Three Cheese Ravioli with Verdicchio cream, Potatoes au Gratin, White Balsamic Roasted Cauliflower with braised garlic and Penne all’Alfredo
Desserts: Panna Cotta with Lavender-Vanilla Cream, White Chocolate Cheesecake and Crème Brulee
Coffee or Tea
Vito’s Cafe New Year’s Eve Gala – Music, Dancing, Food & Champagne!
Chef Gina Puopolo is proud to present a menu that will be sure to take you on a tour of Italy � 5 courses of authentic Italian cuisine and first class service.
Details: $65.00 per person (exclusive of tax and tip, with a bottle of Prosecco Sparkling Wine add $15.00 per person) *Reservations must be guaranteed by credit card. First seating only – children under 10 special menu $15.00
Menu a Prezzo Fisso
Antipasto: Beef Carpaccio with wholegrain mustard-aioli, capers, olive oil, mixed greens and crostini
Insalata: Roasted Beet Salad with goat cheese panna cotta
Pasta: Bucatini all’ Amatriciana
Intermezzo: Key Lime Sorbetto
Secondo: Shrimp Scampi with Petite Filet of Beef, sauce Bernaise, with potatoes gratin and asparagus garni
Dolce: Trio of Cannoli
Coffee or Tea
*Please contact Vito’s Café at 859-442-9444 for reservations.
Vito’s Café is located at 654 Highland Ave. Suite 29, Ft. Thomas, KY 41075.
Vito’s is located 5 minutes from downtown Cincinnati and Northern Kentucky hotels.
ABOUT
Vito’s Café is the special destination for many types of occasions: birthdays, anniversaries, business meetings, Christmas parties, rehearsal dinners, weddings…and your special evening out on the town. Our food is the perfect blend of Italian classics from the many regions that define the great country of Italy. Some dishes hail from Tuscany, others have origins in Bologna, and for the big zesty flavors our chef’s pay homage to the island of Sicily.
More than the food defines the ambiance at Vito’s Café, as many of our servers are trained singers who hail from the Cincinnati College Conservatory of Music and Northern Kentucky University. It would be an understatement to say that the singing servers add a touch of class: throughout the course of the meal, the singers rise to the occasion belting out Broadway show tunes, opera ballads and jazz standards.
You can also visit Vito’s Café on the web: www.vitoscafe.com
A ‘Once In A Blue Moon’ Celebration - New Years Eve 2010!
A blue moon on New Year’s Eve only comes around once every 20 years or so, but 2009 will close with a bang – a blue moon on Dec. 31 – and Blue Moon Brewing Company is encouraging holiday celebrators to make the most of the rare occurrence
A blue moon is defined as the second full moon in a calendar month. The last New Year’s Eve blue moon was 1990 and the next one after this year won’t come around again until 2028! And as the “official beer of the New Year’s Eve blue moon,” Blue Moon Brewing Company – brewer of the popular Blue Moon Belgian-Style Wheat Ale and other seasonal craft beers – is making sure this will be a New Year’s Eve to remember.
The craft brewer is celebrating this rare lunar occurrence with an equally rare brew: the limited-edition Blue Moon Grand Cru. In Belgium, a Grand Cru is typically a rich, bold beer brewed to celebrate the holiday season or another special event. Following the traditional Belgian style, Blue Moon Grand Cru – inspired by Blue Moon Belgian White – is brewed with small-batch care, while providing a unique twist on the classic Grand Cru.
An artfully crafted, full-bodied 8.2 percent ABV beer, Blue Moon Grand Cru has rich, creamy notes, with subtle hints of orange peel and coriander, and delivers a warm, spicy finish. Available in a 750-ml bottle, Blue Moon Grand Cru hits store shelves and coolers Dec. 1, and is priced around $10 per bottle.
“I spent several years learning the art of brewing in Belgium, and I’ve grown to appreciate the bold taste of Grand Cru brews,” said Blue Moon Brewmaster Keith Villa. “The blue moon on New Year’s Eve is the perfect occasion to celebrate and commemorate with our own Grand Cru. Beer fans will discover a foamy head, big body and a crisp, tangy flavor while enjoying our artfully crafted Blue Moon Grand Cru this holiday season. Just like Blue Moon, it should be served with an orange slice garnish.”
Adding to the holiday festivities, Blue Moon is unveiling a New Year’s Eve-themed layer to its Web site (www.BlueMoonBrewingCompany.com ) and launching an official brand page on Facebook (www.Facebook.com/BlueMoon ), providing beer fans with a variety of exclusive Blue Moon New Year’s Eve features, such as:
• Links to holiday music stations on Pandora.com and a food hub on Chow.com
• Education and fun facts on the 2009 lunar blue moon
• A New Year’s Eve countdown clock
“We can’t take credit for scheduling a blue moon on New Year’s Eve, but we’re certainly making the most of it, and rewarding beer lovers at the same time,” said Michael Browne, vice president of marketing for Blue Moon. “No doubt this is a cause to celebrate, and Blue Moon is thrilled to provide a rare brew for a rare event. There’s no better way to celebrate the New Year’s Eve blue moon than with Blue Moon Grand Cru or Blue Moon Belgian White. Garnish it with an orange and ring in the New Year – and the blue moon – in style.”
Building on the New Year’s Eve excitement, for the first time in its 14-year history, Blue Moon Brewing Company is releasing a television commercial, entitled “Creation.” Using stop-motion animation, the innovative, artfully crafted ad spotlights the unique ingredients in Blue Moon Belgian White. To view the ad, which will air nationally, visit www.YouTube.com/BlueMoonBrewing.
Blue Moon Brewing Company was born in Denver in 1995. Everything we do stems from our artistic approach to brewing beer. We paint flavors with hops, barley and wheat, and then add twists like orange peel and coriander. And that’s why we say our beer – and everything we do – is Artfully Crafted. More information is available at www.BlueMoonBrewingCompanycom.
A blue moon is defined as the second full moon in a calendar month. The last New Year’s Eve blue moon was 1990 and the next one after this year won’t come around again until 2028! And as the “official beer of the New Year’s Eve blue moon,” Blue Moon Brewing Company – brewer of the popular Blue Moon Belgian-Style Wheat Ale and other seasonal craft beers – is making sure this will be a New Year’s Eve to remember.
The craft brewer is celebrating this rare lunar occurrence with an equally rare brew: the limited-edition Blue Moon Grand Cru. In Belgium, a Grand Cru is typically a rich, bold beer brewed to celebrate the holiday season or another special event. Following the traditional Belgian style, Blue Moon Grand Cru – inspired by Blue Moon Belgian White – is brewed with small-batch care, while providing a unique twist on the classic Grand Cru.
An artfully crafted, full-bodied 8.2 percent ABV beer, Blue Moon Grand Cru has rich, creamy notes, with subtle hints of orange peel and coriander, and delivers a warm, spicy finish. Available in a 750-ml bottle, Blue Moon Grand Cru hits store shelves and coolers Dec. 1, and is priced around $10 per bottle.
“I spent several years learning the art of brewing in Belgium, and I’ve grown to appreciate the bold taste of Grand Cru brews,” said Blue Moon Brewmaster Keith Villa. “The blue moon on New Year’s Eve is the perfect occasion to celebrate and commemorate with our own Grand Cru. Beer fans will discover a foamy head, big body and a crisp, tangy flavor while enjoying our artfully crafted Blue Moon Grand Cru this holiday season. Just like Blue Moon, it should be served with an orange slice garnish.”
Adding to the holiday festivities, Blue Moon is unveiling a New Year’s Eve-themed layer to its Web site (www.BlueMoonBrewingCompany.com ) and launching an official brand page on Facebook (www.Facebook.com/BlueMoon ), providing beer fans with a variety of exclusive Blue Moon New Year’s Eve features, such as:
• Links to holiday music stations on Pandora.com and a food hub on Chow.com
• Education and fun facts on the 2009 lunar blue moon
• A New Year’s Eve countdown clock
“We can’t take credit for scheduling a blue moon on New Year’s Eve, but we’re certainly making the most of it, and rewarding beer lovers at the same time,” said Michael Browne, vice president of marketing for Blue Moon. “No doubt this is a cause to celebrate, and Blue Moon is thrilled to provide a rare brew for a rare event. There’s no better way to celebrate the New Year’s Eve blue moon than with Blue Moon Grand Cru or Blue Moon Belgian White. Garnish it with an orange and ring in the New Year – and the blue moon – in style.”
Building on the New Year’s Eve excitement, for the first time in its 14-year history, Blue Moon Brewing Company is releasing a television commercial, entitled “Creation.” Using stop-motion animation, the innovative, artfully crafted ad spotlights the unique ingredients in Blue Moon Belgian White. To view the ad, which will air nationally, visit www.YouTube.com/BlueMoonBrewing.
Blue Moon Brewing Company was born in Denver in 1995. Everything we do stems from our artistic approach to brewing beer. We paint flavors with hops, barley and wheat, and then add twists like orange peel and coriander. And that’s why we say our beer – and everything we do – is Artfully Crafted. More information is available at www.BlueMoonBrewingCompanycom.
Valentine's Day Cocktail
Whether you’re planning a romantic evening in or a special night on the town, there is nothing like a sexy cocktail to set the mood on Valentine’s night.
Chambord Black Raspberry Liqueur makes it easy to impress with this decadent, yet simple recipe.
Chambord French Kiss
Ingredients:
1 1/2 oz. Vodka
1 oz. Chambord Black Raspberry Liqueur
3/4 oz. white chocolate liqueur
3/4 oz. heavy cream
Method:
Combine ingredients in shaker with ice. Shake vigorously and strain into a martini glass.
Garnish:
Float a chocolate kiss.
Chambord Black Raspberry Liqueur makes it easy to impress with this decadent, yet simple recipe.
Chambord French Kiss
Ingredients:
1 1/2 oz. Vodka
1 oz. Chambord Black Raspberry Liqueur
3/4 oz. white chocolate liqueur
3/4 oz. heavy cream
Method:
Combine ingredients in shaker with ice. Shake vigorously and strain into a martini glass.
Garnish:
Float a chocolate kiss.
Monday, November 30, 2009
Salt Lake City's "Best Italian" Celebrates 10 Years!
Lugano Restaurant situated in the East Millcreek neighborhood of Salt Lake City looks forward to a full year of celebration in 2010. Owner/Chef Greg Neville has built this culinary gem over the past decade based on dedication to local, sustainable, organic and imported Italian ingredients. Lugano's awarded menu is inspired by Northern Italian rustic regional fare.
Neville's 2010 celebration calendar includes:
Ten Year Anniversary Italian Dinner Series
January 20, 2010
Annual Piemonte Dinner with Aldo Vacca of Produttori Barbaresco & Guest Chef Maurizio Albarello of Trattoria Antica Torre
February 10, 2010
Castello Banfi of Montalcino, Tuscany & Special Guest Dirrettori James Mariani, proprietor, Castello Banfi
March 24, 2010
The World of Napa Valley
Special Guest Wineries Viader, Steltzner, Rudd, Charbay Spirits & Distillery No. 206
April, 2010
(Date and Special guest winery TBA)
May, 2010
Casual Italian Antipasti & Small Plates Dinner focusing on the kitchen of Piemonte & the Northern Lake Country
(Date and Special guest winery TBA)
June 9, 2010
Ten Year/Ten-Course “2 Continent Anniversary Dinner” Celebration
Special Guests Countess Noemi Cinzano, proprietor of Argiano, Montalcino & Bodega Noemia, Patagonia & Celebrity Winemaker Hans Vinding-Diers
Lugano Cooking Class Series
March 20, 2010
“Pre-spring Tuscan Fair”
(Featuring fave beans, pecorino toscano, ribolita, young lamb & pappardelle)
April 17, 2010
“Lugano’s Pantry”
(Featuring olive oil, dried beans, preserves, grains & dried pasta)
May 15, 2010
“From Lugano with Love”
(Focusing on regional Piemonte and Lombardia specialties)
June 19, 2010
“Let Summer Begin”
(Featuring picnic ideas and BBQ techniques)
Special Holiday Offerings
February 12-14, 2010
“Festa di San Valentino”
Special Venetian semi-prefixed 5 course tasting menu
April 4, 2010
Easter Sunday Supper
Featuring oven roasted lamb, sole with baby artichokes, cauliflower flan with fave beans & pecorino “tartufato”
May 9, 2010
Mother’s Day Supper
Lugano favorites paired with specialty fare from Barbaresco to Asti
Month-long Celebration Offerings
MAY: Lugano “In Maggio”
Lugano will highlight the height of spring cooking from Piemonte and the Lake Country surrounding Lugano including weekly wine flights and signature Lugano cocktails.
JUNE: Ten Year Anniversary Month
Lugano will focus on four different regions throughout the month: Abruzzo, Liguria, Veneto, Sicilia. Wine flights will be featured weekly along with signature Lugano cocktails and specialty wine flights.
Neville's 2010 celebration calendar includes:
Ten Year Anniversary Italian Dinner Series
January 20, 2010
Annual Piemonte Dinner with Aldo Vacca of Produttori Barbaresco & Guest Chef Maurizio Albarello of Trattoria Antica Torre
February 10, 2010
Castello Banfi of Montalcino, Tuscany & Special Guest Dirrettori James Mariani, proprietor, Castello Banfi
March 24, 2010
The World of Napa Valley
Special Guest Wineries Viader, Steltzner, Rudd, Charbay Spirits & Distillery No. 206
April, 2010
(Date and Special guest winery TBA)
May, 2010
Casual Italian Antipasti & Small Plates Dinner focusing on the kitchen of Piemonte & the Northern Lake Country
(Date and Special guest winery TBA)
June 9, 2010
Ten Year/Ten-Course “2 Continent Anniversary Dinner” Celebration
Special Guests Countess Noemi Cinzano, proprietor of Argiano, Montalcino & Bodega Noemia, Patagonia & Celebrity Winemaker Hans Vinding-Diers
Lugano Cooking Class Series
March 20, 2010
“Pre-spring Tuscan Fair”
(Featuring fave beans, pecorino toscano, ribolita, young lamb & pappardelle)
April 17, 2010
“Lugano’s Pantry”
(Featuring olive oil, dried beans, preserves, grains & dried pasta)
May 15, 2010
“From Lugano with Love”
(Focusing on regional Piemonte and Lombardia specialties)
June 19, 2010
“Let Summer Begin”
(Featuring picnic ideas and BBQ techniques)
Special Holiday Offerings
February 12-14, 2010
“Festa di San Valentino”
Special Venetian semi-prefixed 5 course tasting menu
April 4, 2010
Easter Sunday Supper
Featuring oven roasted lamb, sole with baby artichokes, cauliflower flan with fave beans & pecorino “tartufato”
May 9, 2010
Mother’s Day Supper
Lugano favorites paired with specialty fare from Barbaresco to Asti
Month-long Celebration Offerings
MAY: Lugano “In Maggio”
Lugano will highlight the height of spring cooking from Piemonte and the Lake Country surrounding Lugano including weekly wine flights and signature Lugano cocktails.
JUNE: Ten Year Anniversary Month
Lugano will focus on four different regions throughout the month: Abruzzo, Liguria, Veneto, Sicilia. Wine flights will be featured weekly along with signature Lugano cocktails and specialty wine flights.
Wednesday, November 25, 2009
Eddie Merlot’s Announces Holiday Features
Looking for something special when entertaining clients, friends, and family this holiday season? For a limited time, Eddie Merlot’s gives you yet another reason to celebrate the season with exclusive lunch hours and menu features.
Now you can treat your guests to lunch at Eddie Merlot’s Monday through Friday from 11 a.m. – 2 p.m., Nov. 30 - Dec. 24. During this limited time, Eddie Merlot’s will feature the following Chef’s Holiday Features, including salad, soup, sandwich, sushi, and entrée choices, in addition to their full dinner menu:
Bone-In Filet Mignon - $52.95
16 ounce cut. The bone adds an extraordinary flavor to an already great steak. This thick cut filet is best prepared rare to medium for optimum enjoyment.
Dakota Farms Natural New York Strip - $36.95
14 ounce all natural, center-cut. Very rich in flavor with a firmer texture.
Mountain River Farms Elk Chop - $36.95
Farm-raised and naturally lean 8 to 9 ounce elk chop seasoned with Dijon mustard accompanied with roasted and fried fennel and wild mushroom Malbec sauce.
Tableside Dover Sole - $44.95
Sautéed whole Dover sole presented tableside with a garlic and lemon beurre blanc.
And for those looking for the perfect gift, Eddie Merlot’s offers gift cards to help everyone on your list celebrate special occasions throughout the year. Best of all, you will receive a $25 gift card for yourself for every $100 in gift cards you purchase for friends and family.
Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:
· Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
· Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
· Fort Wayne, 14 and 24 at Jefferson Pointe, 260-459-2222
· Indianapolis, 96th and Keystone, 317-846-8303
About Eddie Merlot’s
Eddie Merlot’s is a premier American steakhouse featuring exceptional prime aged steaks and an extensive selection of the finest wines. A division of Platinum Restaurant Group, Inc., Eddie Merlot’s restaurants are located in Fort Wayne and Indianapolis, Indiana, and Cincinnati and Columbus, Ohio.
Now you can treat your guests to lunch at Eddie Merlot’s Monday through Friday from 11 a.m. – 2 p.m., Nov. 30 - Dec. 24. During this limited time, Eddie Merlot’s will feature the following Chef’s Holiday Features, including salad, soup, sandwich, sushi, and entrée choices, in addition to their full dinner menu:
Bone-In Filet Mignon - $52.95
16 ounce cut. The bone adds an extraordinary flavor to an already great steak. This thick cut filet is best prepared rare to medium for optimum enjoyment.
Dakota Farms Natural New York Strip - $36.95
14 ounce all natural, center-cut. Very rich in flavor with a firmer texture.
Mountain River Farms Elk Chop - $36.95
Farm-raised and naturally lean 8 to 9 ounce elk chop seasoned with Dijon mustard accompanied with roasted and fried fennel and wild mushroom Malbec sauce.
Tableside Dover Sole - $44.95
Sautéed whole Dover sole presented tableside with a garlic and lemon beurre blanc.
And for those looking for the perfect gift, Eddie Merlot’s offers gift cards to help everyone on your list celebrate special occasions throughout the year. Best of all, you will receive a $25 gift card for yourself for every $100 in gift cards you purchase for friends and family.
Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:
· Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
· Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
· Fort Wayne, 14 and 24 at Jefferson Pointe, 260-459-2222
· Indianapolis, 96th and Keystone, 317-846-8303
About Eddie Merlot’s
Eddie Merlot’s is a premier American steakhouse featuring exceptional prime aged steaks and an extensive selection of the finest wines. A division of Platinum Restaurant Group, Inc., Eddie Merlot’s restaurants are located in Fort Wayne and Indianapolis, Indiana, and Cincinnati and Columbus, Ohio.
Tuesday, November 24, 2009
Celebrate Thanksgiving and Christmas at Caesars Palace in Las Vegas
Guests searching for new delicacies or the warmth of a home-cooked meal without the dishes, Caesars Palace offers an array of Thanksgiving and Christmas menus for everyone. Below is information on the restaurants offering special menus this holiday season.
Thanksgiving 2009
Bobby Flay’s Mesa Grill: Celebrated Chef Bobby Flay puts his own spin on Thanksgiving, showcasing his Southwest-inspired flair. From the a la carte menu, guests will have two selections. The first: Roasted Turkey with Fresh Sage and Orange Butter; Wild Rice-Goat Cheese Dressing and Cranberry-Mango Relish with Red Chile Gravy. The second section: Double-Cut Rack of Pork with Maple-Horseradish Glaze, Brussels Sprouts with Pomegranates with Toasted Pecans, and Spicy Sweet Potato Gratin. The price is $38 per entrée.
Bradley Ogden: Famed Bay Area Chef Bradley Ogden, a pioneer in the farm-fresh and organic movement has revealed his inviting fall menu. Amongst the dishes for the first course: Ogden’s signature Twice-Baked Maytag Blue Cheese Souffle with Anjou Pears, Blue Cheese Crumbles and Ver Jus Vinaigrette or Butternut Squash Soup with Southern Fried Frog Legs, Fuji Apple and Fennel Pollen. For the main course: Pan Roasted Alaskan Halibut with Tagliatelle, Black Perigord Truffles and Braised Leeks or Grilled Duroc Pork Loin with Potato Croquette, Braised Brussels Sprouts and Kuri Squash. For the best of traditional fare, a Turkey Dinner with Mashed Potato, Corn Bread Stuffing and Turkey Gravy. To conclude with dessert: Cinnamon Chantilly, Vanilla Ice Cream, Toasted Pepitas or Housemade Ice-Cream. The price is $65 per person.
Payard Pâtisserie & Bistro: Award-winning Chef François Payard and Executive Chef Gregory Gourreau have created an exciting 3-course Thanksgiving feast. The first course: Butternut Squash Soup; Croques Salmon; Parsnip and Mushroom Tart or Pumpkin Risotto with Crepes. The next course: Traditional Roasted Turkey with Mashed Potatoes and Gravy, Chestnut Stuffing, Cranberry Sauce, Creamed Corn or Stuffed Portobello Mushrooms with Braised short Ribs or Red Snapper and Ratatoullie tart. Dessert includes a selection of mini Payard pastries. The price is $39 per person.
Serendipity 3: The famed New York icon presents a unique Thanksgiving menu with its sweet and savory twists on the classics in generous portion sizes. Appetizers include Sweet Corn Chowder or Acorn Squash. Entrées feature Jumbo Roasted Turkey Leg with Whipped Sweet Potatoes & Grilled Corn on the Cob; Cedar Plank Salmon with Grain Mustard Butter and Wild Rice Salad or the Day After Thanksgiving Sandwich with Turkey Breast, Stuffing, Mayonnaise and Cranberry Sauce on a Cuban Roll. The Thanksgiving Sundae with Apple Pie and Dulce de Leche Ice Cream with Brittle, Whipped Cream and Chocolate Sauce finish the meal. Prices range from approximately $10 to $17.
Christmas 2009
Restaurant Guy Savoy: On this special day, in addition to ordering a la carte, guests can experience classic menus from the world-renowned Guy Savoy. Menu Elegance, priced at $210 per person, features Marinated Lobster, Salad and Gelée of Summer Herbs; Crispy Sea Bass with Delicate Spices; Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter; “Poached-Roasted“ Baby Chicken, Couscous of Cauliflower, Spinach Puree and Mustard Jus; Fruit and Chocolate.
The Menu Prestige, at $310 per person, celebrates the season’s exquisite black truffles. Guests will enjoy Oysters in Ice Gelée; Marinated Lobster, Salad and Gelée of Summer Herbs; “Colors of Caviar”; Crispy Sea Bass with Delicate Spices; Foie-Gras “en Papillotte” and Radish Bouillon; Artichoke and Black Truffle Soup with Toasted Mushroom Brioche and Black Truffle Butter; Roasted Veal Chop, Black Truffle Potato Purée, Young Vegetables Braised in Veal Jus; Selection de Fromages Affinés; Coconut and Chocolate Fondant prepared with Crunchy Praline and Chicory Cream.
Rao’s: For Christmas, Italian-style, experience the “Throwdown Menu” inspired by The Food Network “Throwdown with Bobby Flay” which will air Dec. 2 featuring a colleagial holiday-themed competition between longtime friends, with Executive Chef Carla Pellegrino leading Team Pellegrino and Bobby at the helm of Team Flay. The meal begins with the antipasti: Cacciuco Toscano, a seafood soup with lobster, shrimp, calamari, sea bass, PEI mussels, NZ cockles clams and scallops in white wine and tomatoes broth over a Italian garlic bread. Next is the Linguini All’aragosta, a Spicy Lobster with fresh heirloom and Rosso Bruno tomato sauce over linguini. The third is the classic Brazino Sotto Sale, a Mediterranean sea bass baked under salt crust.
Serendipity 3: Enjoy Christmas Strip-side on Serendipity’s patio. Appetizers include Butternut Squash and Ginger Soup or Pork Tamales for a traditional Mexican Christmas. For entrees, Cowboy Ribeye Steak; Jumbo Roasted Turkey Leg or Cedar Plank Salmon. For a signature holiday dessert: Serendipity’s Christmas Cookie Ice Cream Sundae with assorted Christmas cookies, Dulce de Leche Ice-Cream with Whipped Cream, Brittle and Hot Fudge. Prices range from $10 to $28.
For reservations, call (702) 731-7331 or go to www.caesarspalace.com.
For November restaurant closings, Rao’s will be closed Monday, Nov. 23 through Thursday, Nov. 26 (Thanksgiving), reopening Friday, Nov. 27
For December restaurant closings, Restaurant Guy Savoy will be closed Monday, Dec. 7 through Wednesday, Dec. 23, reopening Thursday, Dec. 24 (Christmas Eve); Bradley Ogden closes Sunday, Dec. 13 through Thursday, Dec. 22, reopening Wednesday, Dec. 23; Rao’s closes Monday, Dec. 21 through Wednesday, Dec. 23, reopening Thursday, Dec. 24 (Christmas Eve).
ABOUT CAESARS PALACE
Caesars Palace is the world’s best known resort-casino, celebrating the glory that was Greece and the grandeur that was Rome, in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Reigning at the heart of the Las Vegas Strip, Caesars Palace ranks among the world’s top luxury resorts known for their originality and beauty and features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Bette Midler, Jerry Seinfeld and Cher.
Thanksgiving 2009
Bobby Flay’s Mesa Grill: Celebrated Chef Bobby Flay puts his own spin on Thanksgiving, showcasing his Southwest-inspired flair. From the a la carte menu, guests will have two selections. The first: Roasted Turkey with Fresh Sage and Orange Butter; Wild Rice-Goat Cheese Dressing and Cranberry-Mango Relish with Red Chile Gravy. The second section: Double-Cut Rack of Pork with Maple-Horseradish Glaze, Brussels Sprouts with Pomegranates with Toasted Pecans, and Spicy Sweet Potato Gratin. The price is $38 per entrée.
Bradley Ogden: Famed Bay Area Chef Bradley Ogden, a pioneer in the farm-fresh and organic movement has revealed his inviting fall menu. Amongst the dishes for the first course: Ogden’s signature Twice-Baked Maytag Blue Cheese Souffle with Anjou Pears, Blue Cheese Crumbles and Ver Jus Vinaigrette or Butternut Squash Soup with Southern Fried Frog Legs, Fuji Apple and Fennel Pollen. For the main course: Pan Roasted Alaskan Halibut with Tagliatelle, Black Perigord Truffles and Braised Leeks or Grilled Duroc Pork Loin with Potato Croquette, Braised Brussels Sprouts and Kuri Squash. For the best of traditional fare, a Turkey Dinner with Mashed Potato, Corn Bread Stuffing and Turkey Gravy. To conclude with dessert: Cinnamon Chantilly, Vanilla Ice Cream, Toasted Pepitas or Housemade Ice-Cream. The price is $65 per person.
Payard Pâtisserie & Bistro: Award-winning Chef François Payard and Executive Chef Gregory Gourreau have created an exciting 3-course Thanksgiving feast. The first course: Butternut Squash Soup; Croques Salmon; Parsnip and Mushroom Tart or Pumpkin Risotto with Crepes. The next course: Traditional Roasted Turkey with Mashed Potatoes and Gravy, Chestnut Stuffing, Cranberry Sauce, Creamed Corn or Stuffed Portobello Mushrooms with Braised short Ribs or Red Snapper and Ratatoullie tart. Dessert includes a selection of mini Payard pastries. The price is $39 per person.
Serendipity 3: The famed New York icon presents a unique Thanksgiving menu with its sweet and savory twists on the classics in generous portion sizes. Appetizers include Sweet Corn Chowder or Acorn Squash. Entrées feature Jumbo Roasted Turkey Leg with Whipped Sweet Potatoes & Grilled Corn on the Cob; Cedar Plank Salmon with Grain Mustard Butter and Wild Rice Salad or the Day After Thanksgiving Sandwich with Turkey Breast, Stuffing, Mayonnaise and Cranberry Sauce on a Cuban Roll. The Thanksgiving Sundae with Apple Pie and Dulce de Leche Ice Cream with Brittle, Whipped Cream and Chocolate Sauce finish the meal. Prices range from approximately $10 to $17.
Christmas 2009
Restaurant Guy Savoy: On this special day, in addition to ordering a la carte, guests can experience classic menus from the world-renowned Guy Savoy. Menu Elegance, priced at $210 per person, features Marinated Lobster, Salad and Gelée of Summer Herbs; Crispy Sea Bass with Delicate Spices; Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter; “Poached-Roasted“ Baby Chicken, Couscous of Cauliflower, Spinach Puree and Mustard Jus; Fruit and Chocolate.
The Menu Prestige, at $310 per person, celebrates the season’s exquisite black truffles. Guests will enjoy Oysters in Ice Gelée; Marinated Lobster, Salad and Gelée of Summer Herbs; “Colors of Caviar”; Crispy Sea Bass with Delicate Spices; Foie-Gras “en Papillotte” and Radish Bouillon; Artichoke and Black Truffle Soup with Toasted Mushroom Brioche and Black Truffle Butter; Roasted Veal Chop, Black Truffle Potato Purée, Young Vegetables Braised in Veal Jus; Selection de Fromages Affinés; Coconut and Chocolate Fondant prepared with Crunchy Praline and Chicory Cream.
Rao’s: For Christmas, Italian-style, experience the “Throwdown Menu” inspired by The Food Network “Throwdown with Bobby Flay” which will air Dec. 2 featuring a colleagial holiday-themed competition between longtime friends, with Executive Chef Carla Pellegrino leading Team Pellegrino and Bobby at the helm of Team Flay. The meal begins with the antipasti: Cacciuco Toscano, a seafood soup with lobster, shrimp, calamari, sea bass, PEI mussels, NZ cockles clams and scallops in white wine and tomatoes broth over a Italian garlic bread. Next is the Linguini All’aragosta, a Spicy Lobster with fresh heirloom and Rosso Bruno tomato sauce over linguini. The third is the classic Brazino Sotto Sale, a Mediterranean sea bass baked under salt crust.
Serendipity 3: Enjoy Christmas Strip-side on Serendipity’s patio. Appetizers include Butternut Squash and Ginger Soup or Pork Tamales for a traditional Mexican Christmas. For entrees, Cowboy Ribeye Steak; Jumbo Roasted Turkey Leg or Cedar Plank Salmon. For a signature holiday dessert: Serendipity’s Christmas Cookie Ice Cream Sundae with assorted Christmas cookies, Dulce de Leche Ice-Cream with Whipped Cream, Brittle and Hot Fudge. Prices range from $10 to $28.
For reservations, call (702) 731-7331 or go to www.caesarspalace.com.
For November restaurant closings, Rao’s will be closed Monday, Nov. 23 through Thursday, Nov. 26 (Thanksgiving), reopening Friday, Nov. 27
For December restaurant closings, Restaurant Guy Savoy will be closed Monday, Dec. 7 through Wednesday, Dec. 23, reopening Thursday, Dec. 24 (Christmas Eve); Bradley Ogden closes Sunday, Dec. 13 through Thursday, Dec. 22, reopening Wednesday, Dec. 23; Rao’s closes Monday, Dec. 21 through Wednesday, Dec. 23, reopening Thursday, Dec. 24 (Christmas Eve).
ABOUT CAESARS PALACE
Caesars Palace is the world’s best known resort-casino, celebrating the glory that was Greece and the grandeur that was Rome, in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Reigning at the heart of the Las Vegas Strip, Caesars Palace ranks among the world’s top luxury resorts known for their originality and beauty and features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Bette Midler, Jerry Seinfeld and Cher.
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