Old-timey grocery store and country kitchen by day, supper club with top singer-songwriter talent by weekend night, Puckett's Grocery & Restaurant in historic downtown Franklin was recently awarded the title “Where the Locals Eat,” an honor given to the top 100 restaurants in each of the largest 50 cities in the United States.
The review of Puckett’s, which brags on the southern menu and hometown atmosphere of the Williamson County landmark, has been featured on WhereTheLocalsEat.com and will be in the newest edition of their traveler’s guide, “The 100 Best Restaurants in Nashville.” The restaurant is also listed on the LocalEats™ dining application on iPhone, which lists exclusive specials, coupons, and events.
Puckett’s Owner, Andy Marshall, sees the award as a great honor as well as a motivating reward. "We are so honored to receive this award again. It's particularly special to us because we never know when they visited the restaurant, all we know is that they liked us enough to include us on their prestigious and widely-read list," says manager Claire Marshall.
In addition to numerous other accolades including the Rand McNally “Must Visit Restaurants While Traveling” and 13 Sizzle Awards from Southern Exposure Magazine, this is the third year in a row Puckett’s has received the “Where the Locals Eat” award. Puckett’s was also named the “Best Restaurant Worth the Drive” in 2008.
The Puckett’s menu is a creative approach to southern-inspired cuisine. A solid country breakfast is offered at both the Franklin and Leiper’s Fork locations each morning. Burgers, pulled pork shoulder and some very respectable pork ribs are worthy companions to the solid meat-and-three offerings during lunch.
The weeknight specials – all-you care- to-eat catfish on Friday nights and barbecue on Thursday nights (both at the Franklin location) – show care and flair from the kitchen. The menu for the live music shows leans toward fresh fish and seafood, as well as a nightly chicken, beef or pork dish.
For more information please visit www.WhereTheLocalsEat.com or www.puckettsgrocery.com
ABOUT PUCKETT'S GROCERY
Founded by the Puckett family in the 1950s, Puckett's has served as a country store to several communities in Williamson County. Andy Marshall bought the Leiper's Fork Puckett's Grocery in 1998. In 2002, Puckett's branched out to start a formal dinner and music program. With all of the talented writers in and around town, the Friday night writers' show grew fast with people coming from all over to hear some of the finest that the industry has to offer in a cool, eclectic environment. Shortly after that, another opportunity opened up to expand Puckett's to Marshall's hometown and first love for community, in Historic Downtown Franklin. The music continues, as well as the fabulous food. For more info, visit www.puckettsgrocery.com
Friday, January 15, 2010
Wednesday, January 13, 2010
Edy's Launches Antioxidant Fruit Bars and "Communities Take Root"National Campaign
This spring, the Edy’s Fruit Bars* brand introduces two powerful super fruit flavors to its popular line of all-natural frozen treats. Pomegranate and Açai Blueberry, the newest additions to the Edy’s Fruit Bars family, are not only bursting with tart and tangy flavor, they are packed with a healthy dose of free radical-fighting antioxidants.
New Edy’s Antioxidant Fruit Bars are made with real fruit and are an excellent source of Vitamin C, which helps fight free radicals linked to aging skin, fatigue and other health issues.
“We’ve taken ‘good for you’ properties of Edy’s Fruit Bars to the next level with the introduction of these delicious antioxidant-rich flavors,” says Jessica Vasisht, Fruit Bars Brand Manager “Not only are the Pomegranate and Açai Blueberry Fruit Bars bursting with real fruit, they are fat free, all have ingredients from natural sources, and contain 70 calories.”
The new Pomegranate and Açai Blueberry flavors will be available in grocery stores nationwide beginning March 1, 2010 with a suggested retail price of $4.19.
In the spirit of renewal, the Edy’s Fruit Bars brand is committed to doing its part to better the environment in addition to refreshing the body. Edy’s already uses 100% recycled paperboard packaging for its products. And, beginning March 1, 2010, the brand, in partnership with the Fruit Tree Planting Foundation, will launch the Communities Take Root program, which will plant dozens of public orchards in communities across the country.
Check out www.communitiestakerootcom to learn more about the new Fruit Bars and to vote for communities deserving of this fruitful reward of fruit-bearing trees to grace neighborhoods for years to come.
The Edy’s Fruit Bars* brand is dedicated not only to providing delicious, all natural frozen treats but also to doing its part to encourage healthy living. To celebrate the launch of Edy’s Antioxidant Fruit Bars flavors (Pomegranate and Açai Blueberry), the brand will plant dozens of public fruit tree orchards in deserving communities throughout the U.S. as part of the Edy’s Fruit Bars “Communities Take Root” program.
“In partnership with the Fruit Tree Planting Foundation, we hope to give deserving communities the tools to supply themselves with an ongoing source of fresh fruit, and thereby help make their neighborhoods greener, healthier and, of course, sweeter,” says Jessica Vasisht, Fruit Bars Brand Manager.
A number of orchard locations in various communities, parks and urban areas nationwide have been sourced and will be planted by the Fruit Tree Planting Foundation, a nonprofit charity dedicated to planting fruit trees to provide healthy nutrition for communities and help improve the surrounding air, soil, and water. Consumers of all ages will have the opportunity to vote for the most deserving locations. Communities with the most votes will receive a fruit tree orchard sponsored by Edy’s Fruit Bars, as well as a groundbreaking party to celebrate the planting.
“The Fruit Tree Planting Foundation is honored to collaborate with a socially responsible brand like Edy’s Fruit Bars to encourage improvement of environmental conditions across the country by planting fruit tree orchards,” says Cem Akin, FTPF's Executive Director. “As communities take root through our groundbreaking program, our hope is that the air will become cleaner, neighborhoods will strengthen, and nutrition will improve from coast to coast.”
Voting for “Communities Take Root" will begin on or about March 1, 2010. Visit www.CommunitiesTakeRoot.com to see the eligible neighborhoods and cast your vote for the most deserving communities. Five winning neighborhoods will be announced each month from April through August, 2010.
New Edy’s Antioxidant Fruit Bars in Pomegranate and Açai Blueberry are made with real fruit and are an excellent source of antioxidant rich Vitamin C, which helps fight free radicals that are linked to aging skin, fatigue and other health issues. Each bar contains 70 calories and is made with ingredients from natural sources. Look for the new flavors at grocery stores nationwide beginning March 1, 2010. The suggested retail price is $4.19.
To find out more about Edy’s Pomegranate and Açai Blueberry Fruit Bars and the orchard promotion, visit www.CommunitiesTakeRoot.com.
New Edy’s Antioxidant Fruit Bars are made with real fruit and are an excellent source of Vitamin C, which helps fight free radicals linked to aging skin, fatigue and other health issues.
“We’ve taken ‘good for you’ properties of Edy’s Fruit Bars to the next level with the introduction of these delicious antioxidant-rich flavors,” says Jessica Vasisht, Fruit Bars Brand Manager “Not only are the Pomegranate and Açai Blueberry Fruit Bars bursting with real fruit, they are fat free, all have ingredients from natural sources, and contain 70 calories.”
The new Pomegranate and Açai Blueberry flavors will be available in grocery stores nationwide beginning March 1, 2010 with a suggested retail price of $4.19.
In the spirit of renewal, the Edy’s Fruit Bars brand is committed to doing its part to better the environment in addition to refreshing the body. Edy’s already uses 100% recycled paperboard packaging for its products. And, beginning March 1, 2010, the brand, in partnership with the Fruit Tree Planting Foundation, will launch the Communities Take Root program, which will plant dozens of public orchards in communities across the country.
Check out www.communitiestakerootcom to learn more about the new Fruit Bars and to vote for communities deserving of this fruitful reward of fruit-bearing trees to grace neighborhoods for years to come.
The Edy’s Fruit Bars* brand is dedicated not only to providing delicious, all natural frozen treats but also to doing its part to encourage healthy living. To celebrate the launch of Edy’s Antioxidant Fruit Bars flavors (Pomegranate and Açai Blueberry), the brand will plant dozens of public fruit tree orchards in deserving communities throughout the U.S. as part of the Edy’s Fruit Bars “Communities Take Root” program.
“In partnership with the Fruit Tree Planting Foundation, we hope to give deserving communities the tools to supply themselves with an ongoing source of fresh fruit, and thereby help make their neighborhoods greener, healthier and, of course, sweeter,” says Jessica Vasisht, Fruit Bars Brand Manager.
A number of orchard locations in various communities, parks and urban areas nationwide have been sourced and will be planted by the Fruit Tree Planting Foundation, a nonprofit charity dedicated to planting fruit trees to provide healthy nutrition for communities and help improve the surrounding air, soil, and water. Consumers of all ages will have the opportunity to vote for the most deserving locations. Communities with the most votes will receive a fruit tree orchard sponsored by Edy’s Fruit Bars, as well as a groundbreaking party to celebrate the planting.
“The Fruit Tree Planting Foundation is honored to collaborate with a socially responsible brand like Edy’s Fruit Bars to encourage improvement of environmental conditions across the country by planting fruit tree orchards,” says Cem Akin, FTPF's Executive Director. “As communities take root through our groundbreaking program, our hope is that the air will become cleaner, neighborhoods will strengthen, and nutrition will improve from coast to coast.”
Voting for “Communities Take Root" will begin on or about March 1, 2010. Visit www.CommunitiesTakeRoot.com to see the eligible neighborhoods and cast your vote for the most deserving communities. Five winning neighborhoods will be announced each month from April through August, 2010.
New Edy’s Antioxidant Fruit Bars in Pomegranate and Açai Blueberry are made with real fruit and are an excellent source of antioxidant rich Vitamin C, which helps fight free radicals that are linked to aging skin, fatigue and other health issues. Each bar contains 70 calories and is made with ingredients from natural sources. Look for the new flavors at grocery stores nationwide beginning March 1, 2010. The suggested retail price is $4.19.
To find out more about Edy’s Pomegranate and Açai Blueberry Fruit Bars and the orchard promotion, visit www.CommunitiesTakeRoot.com.
Tuesday, January 12, 2010
Three-O Vodka Readies To Launch First of its Kind Flavor
Proximo is thrilled to announce that its brand Three Olives Vodka will once again shake up the flavored vodka category with the release of Three-O Rangtang. Joining Three-O’s vibrant spectrum of flavors, Rangtang combines the delicious tastes of orange and tangerine to create a vodka unlike any other on the market.
The launch of Three-O Rangtang will also mark a change in appearance for the brand, with Rangtang taking on a vibrant orange color to reflect the authenticity of the juicy new flavor. Perfect for straight sipping or endless mixing opportunities, Three-O Rangtang hits the mark without overpowering.
“We wanted to reinvent our Three-O Orange by introducing a new flavor combination that adds a tangy profile to the traditional orange vodka flavor adopted by so many brands,” said Elwyn Gladstone, Vice President of Marketing for Proximo Spirits, Inc. “We are constantly reformulating the traditional flavored vodka, and with the introduction of the original and inspired Rangtang flavor, Three-O is quickly establishing itself as the most innovative and exciting vodkas on the market.”
Three-O’s playful spirit is made evident through its colorful variety of flavors including the world’s first-ever Cherry, Grape, Root Beer and Bubble vodkas, as well as Naked, Pomegranate, Chocolate, Orange, Berry, Vanilla, Citrus, Raspberry, Passion Fruit, Watermelon, Mango, Tomato and Triple Shot Espresso. Now, with Three-O’s tempting and untapped Rangtang flavor, expert mixologists will move quickly to create signature cocktails and update old classics.
Distilled in England, Three Olives Vodka is one of the fastest growing imported vodka brand in the U.S., with accolades including Impact Magazine’s Hot Brand Award and recommendations from prestigious publications including Wine Enthusiast, Quarterly Review of Wines, Paul Pacult’s Spirit Journal and more. Three Olives Vodka was also named the #1 Vodka by Russian Life Magazine, upsetting numerous upscale vodka brands.
About Three Olives Vodka
The original, ultra-premium vodka from England, Three Olives Vodka is handcrafted in small batches and made from only the finest English wheat. The unmatched method of quadruple distilling and quadruple filtration removes natural impurities, yielding a vodka of exceptional purity and smoothness. Three Olives’ vibrant spirit is evident in its colorful array of flavors including Naked, Cherry, Grape, Passion Fruit, Pomegranate, Chocolate, Orange, Berry, Vanilla, Citrus, Raspberry, Watermelon, and Mango, with the recent introductions of Rangtang, Root Beer, Tomato, Triple Shot Espresso and Bubble to the Three-O flavor family. At $19.99 and up for a 750 mL bottle, Three Olives award-winning, ultra-premium vodka is now available in 18 flavors, providing connoisseurs with endless mixing possibilities. www.threeolives.com
About Proximo Spirits, Inc.
Proximo is a family owned company based in New York, N.Y. Proximo is a leading producer, importer and marketer of prized spirits in the United States and is one of the fastest growing spirits suppliers in the U.S. Formed in 2007, the company has 7 key brands including Three Olives Vodka®, 1800® Tequila, Gran Centenario Tequila®, Maestro® Dobel Diamond™ Tequila, The Kraken™ Black Spiced Rum, and Azul™ Tequila, as well as the exquisite Matusalem® Rum brand.
The launch of Three-O Rangtang will also mark a change in appearance for the brand, with Rangtang taking on a vibrant orange color to reflect the authenticity of the juicy new flavor. Perfect for straight sipping or endless mixing opportunities, Three-O Rangtang hits the mark without overpowering.
“We wanted to reinvent our Three-O Orange by introducing a new flavor combination that adds a tangy profile to the traditional orange vodka flavor adopted by so many brands,” said Elwyn Gladstone, Vice President of Marketing for Proximo Spirits, Inc. “We are constantly reformulating the traditional flavored vodka, and with the introduction of the original and inspired Rangtang flavor, Three-O is quickly establishing itself as the most innovative and exciting vodkas on the market.”
Three-O’s playful spirit is made evident through its colorful variety of flavors including the world’s first-ever Cherry, Grape, Root Beer and Bubble vodkas, as well as Naked, Pomegranate, Chocolate, Orange, Berry, Vanilla, Citrus, Raspberry, Passion Fruit, Watermelon, Mango, Tomato and Triple Shot Espresso. Now, with Three-O’s tempting and untapped Rangtang flavor, expert mixologists will move quickly to create signature cocktails and update old classics.
Distilled in England, Three Olives Vodka is one of the fastest growing imported vodka brand in the U.S., with accolades including Impact Magazine’s Hot Brand Award and recommendations from prestigious publications including Wine Enthusiast, Quarterly Review of Wines, Paul Pacult’s Spirit Journal and more. Three Olives Vodka was also named the #1 Vodka by Russian Life Magazine, upsetting numerous upscale vodka brands.
About Three Olives Vodka
The original, ultra-premium vodka from England, Three Olives Vodka is handcrafted in small batches and made from only the finest English wheat. The unmatched method of quadruple distilling and quadruple filtration removes natural impurities, yielding a vodka of exceptional purity and smoothness. Three Olives’ vibrant spirit is evident in its colorful array of flavors including Naked, Cherry, Grape, Passion Fruit, Pomegranate, Chocolate, Orange, Berry, Vanilla, Citrus, Raspberry, Watermelon, and Mango, with the recent introductions of Rangtang, Root Beer, Tomato, Triple Shot Espresso and Bubble to the Three-O flavor family. At $19.99 and up for a 750 mL bottle, Three Olives award-winning, ultra-premium vodka is now available in 18 flavors, providing connoisseurs with endless mixing possibilities. www.threeolives.com
About Proximo Spirits, Inc.
Proximo is a family owned company based in New York, N.Y. Proximo is a leading producer, importer and marketer of prized spirits in the United States and is one of the fastest growing spirits suppliers in the U.S. Formed in 2007, the company has 7 key brands including Three Olives Vodka®, 1800® Tequila, Gran Centenario Tequila®, Maestro® Dobel Diamond™ Tequila, The Kraken™ Black Spiced Rum, and Azul™ Tequila, as well as the exquisite Matusalem® Rum brand.
Tuesday, January 5, 2010
New York resident takes top prize in 3rd annual Plugrá® European-Style Butter Magnifique Recipe Contest
Jasmin Baron of Livonia, New York, has been named Grand Champion in the 3rd Annual Plugrá European-Style Butter Magnifique Recipe Contest—Le Saucier. For this year’s competition, Plugrá invited food enthusiasts to share the recipe for their favorite butter sauce and complementary culinary creation. Baron impressed the judges, a panel of chefs from the Plugrá Culinary Institute, with Soy-Ginger-Lime Wasabi Butter Sauce served with Crispy Panko Tilapia over Wilted Spinach.
“The Soy-Ginger-Lime Wasabi Butter Sauce immediately caught our attention as an Asian adaptation of a classic Beurre Blanc. What’s beautiful about this sauce is the use of on-trend flavor combinations and the way it works both on its own and to elevate the accompanying dish,” said Plugrá Chef Cari Price. “Overall, we were pleased to observe that the technique and complexity of recipes continue to advance with each year of the recipe contest—demonstrating that food enthusiasts are in sync with the heightened culinary experience that Plugrá brings to market.”
As the Grand Champion, Baron is the recipient of $2,500 and an all-expense-paid culinary tour of New York City. Ten runners-up each received a Williams-Sonoma® saucier collection and Raymond Sokolov’s cookbook “The Saucier’s Apprentice: A Modern Guide to Classic French Sauces for the Home.” All finalist recipes are published on www.plugra.com.
“I am so thrilled that the Plugrá chefs selected my recipe for the top prize in this year’s Magnifique recipe contest,” said Baron. “I hope that people get as much enjoyment from trying my dish as I did from creating it.”
Le Saucier celebrates the resurgence of sauce-making as a refined culinary art. According to the experts at Plugrá, sauces are a perfect opportunity for chefs and food enthusiasts to experiment with new culinary influences and ingredients with minimal risk. Sauces made with Plugrá European-Style Butter are an excellent way to add a burst of flavor or inject a spark of creativity into signature entrées, vegetables or desserts.
Professional chefs have long known that Plugrá European-Style Butter is the secret ingredient for smoother, creamier sauces with a richer flavor profile and full-bodied taste. Slow-churned to create less moisture, Plugrá is also the secret to higher cakes, flakier pastries, and lighter, fluffier soufflés.
Discover for yourself how Soy-Ginger-Lime Wasabi Butter Sauce and the other winning sauces from the 3rd Annual Plugrá Magnifique Recipe Contest can turn your creations into coveted culinary triumphs. To be inspired, visit www.plugra.com .
“The Soy-Ginger-Lime Wasabi Butter Sauce immediately caught our attention as an Asian adaptation of a classic Beurre Blanc. What’s beautiful about this sauce is the use of on-trend flavor combinations and the way it works both on its own and to elevate the accompanying dish,” said Plugrá Chef Cari Price. “Overall, we were pleased to observe that the technique and complexity of recipes continue to advance with each year of the recipe contest—demonstrating that food enthusiasts are in sync with the heightened culinary experience that Plugrá brings to market.”
As the Grand Champion, Baron is the recipient of $2,500 and an all-expense-paid culinary tour of New York City. Ten runners-up each received a Williams-Sonoma® saucier collection and Raymond Sokolov’s cookbook “The Saucier’s Apprentice: A Modern Guide to Classic French Sauces for the Home.” All finalist recipes are published on www.plugra.com.
“I am so thrilled that the Plugrá chefs selected my recipe for the top prize in this year’s Magnifique recipe contest,” said Baron. “I hope that people get as much enjoyment from trying my dish as I did from creating it.”
Le Saucier celebrates the resurgence of sauce-making as a refined culinary art. According to the experts at Plugrá, sauces are a perfect opportunity for chefs and food enthusiasts to experiment with new culinary influences and ingredients with minimal risk. Sauces made with Plugrá European-Style Butter are an excellent way to add a burst of flavor or inject a spark of creativity into signature entrées, vegetables or desserts.
Professional chefs have long known that Plugrá European-Style Butter is the secret ingredient for smoother, creamier sauces with a richer flavor profile and full-bodied taste. Slow-churned to create less moisture, Plugrá is also the secret to higher cakes, flakier pastries, and lighter, fluffier soufflés.
Discover for yourself how Soy-Ginger-Lime Wasabi Butter Sauce and the other winning sauces from the 3rd Annual Plugrá Magnifique Recipe Contest can turn your creations into coveted culinary triumphs. To be inspired, visit www.plugra.com .
Monday, January 4, 2010
It's Cloudy With a Chance of Meatballs at Buca di Beppo
Buca di Beppo, a nationally-acclaimed casual dining restaurant group, is pleased to partner with Sony Pictures Home Entertainment in support of the January 5th release of the hit animated film “Cloudy with a Chance of Meatballs”™ on Blu-Ray™ and DVD. As part of this promotion, in Buca di Beppo will be launching a limited-time-only Meatball Pizza for the month of January. Beginning January 5th, the first 25 guests at each of Buca’s 86 restaurant locations who order the special Meatball Pizza will receive a Free Cloudy with a Chance of Meatballs™ DVD—that is more than 2,000 DVDs that will be given away at Buca di Beppo restaurants.
Renowned for their large, family-style serving portions and energetic, casual atmosphere, as well as a commitment to providing the highest-quality Italian dishes made with the freshest ingredients, Buca di Beppo is the perfect venue for an affordable family feast, or a celebration of any occasion. Buca di Beppo offers an extensive menu of Italian favorites including a towering nine-layer lasagna, spaghetti with meatballs, fettuccine alfredo and chicken parmigiana. In addition, Buca di Beppo has introduced 10 new menu items that include innovative creations and traditional favorites. These dishes include, Prosciutto Stuffed Chicken, Chianti Braised Short Ribs, Penne San Remo, Baked Rigatoni and many more delectable dishes.
About Buca di Beppo
Recently acquired by Planet Hollywood International, Inc., with locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Catering is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go.
Renowned for their large, family-style serving portions and energetic, casual atmosphere, as well as a commitment to providing the highest-quality Italian dishes made with the freshest ingredients, Buca di Beppo is the perfect venue for an affordable family feast, or a celebration of any occasion. Buca di Beppo offers an extensive menu of Italian favorites including a towering nine-layer lasagna, spaghetti with meatballs, fettuccine alfredo and chicken parmigiana. In addition, Buca di Beppo has introduced 10 new menu items that include innovative creations and traditional favorites. These dishes include, Prosciutto Stuffed Chicken, Chianti Braised Short Ribs, Penne San Remo, Baked Rigatoni and many more delectable dishes.
About Buca di Beppo
Recently acquired by Planet Hollywood International, Inc., with locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Catering is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go.
Monday, December 28, 2009
Mynt Martini Opens Today
Located directly on Fountain Square
in the heart of downtown Cincinnati, Mynt Martini boasts the "best
location in Cincinnati" according to owner Chico Garcia.
Mynt Martini will feature 3,800 square feet of interior space and
another 1,200 square feet outside on the patio that includes sweeping
views of the Westin Cincinnati, Tyler Davidson Fountain, and Fountain
Square's giant videoboard atop Macy's. The lounge can hold up to 400
patrons.
Mynt will have high-quality entertainment options including the best
DJs, live music, bartending shows, and comedians entertaining guests
on our full-size stage located behind one of three interior bars.
"We feature Las Vegas-style martinis, high-quality service, and will
be known for creating the party and not waiting for it to happen,"
said Garcia. "This will be very evident on New Year's Eve because
we're going to make sure everything is high-quality and that everyone
is taken care of...we're not trying to pack as many people in as
possible."
Following the grand opening onTuesday December 29th, Mynt Martini’s
hours of operation will be from 4pm to 2:30am with serving of light
fare until 11pm, including oysters, feta stuffed tomatoes, yogurt and
berries, and a special Mynt Fruit Salsa with pineapple, mango,
jalapeno, mint, cilantro and lime. Mynt will be open for lunch in
early February.
"Everything on the menu is very healthy," said Garcia who also
mentioned that Mynt will be serving "very aggressive" salads and soups
which seem to be lacking in the market. Food prices will range from $8
to $12 and will also be available during happy hour specials.
The most unique item on the menu is thought to be the Myntini which
includes 2oz of VOX Vodka, .5oz of Finest Call Mojito Mix, 1oz Finest
Call Sour, and three secret ingredients. Mynt's Las Vegas-style
martinis will cost between $9 and $12.
Mynt Martini will have a five-hour happy hour special 7 days a week
from 4pm to 9pm that includes $5 martinis and $5 menu items. There
will also be special offers for followers of Mynt Martini's Twitter
and Facebook accounts, including three to four special events
throughout the year.
"Everyone that has seen the concept so far has absolutely loved it,"
said Garcia. "On top of it all we're at one of the most beautiful
locations in the city; we're not near Fountain Square...we're
literally right on it."
Join us today at 4PM for the ribbon cutting ceremony of Mynt Martini
and the start of our new Happy Hour!
in the heart of downtown Cincinnati, Mynt Martini boasts the "best
location in Cincinnati" according to owner Chico Garcia.
Mynt Martini will feature 3,800 square feet of interior space and
another 1,200 square feet outside on the patio that includes sweeping
views of the Westin Cincinnati, Tyler Davidson Fountain, and Fountain
Square's giant videoboard atop Macy's. The lounge can hold up to 400
patrons.
Mynt will have high-quality entertainment options including the best
DJs, live music, bartending shows, and comedians entertaining guests
on our full-size stage located behind one of three interior bars.
"We feature Las Vegas-style martinis, high-quality service, and will
be known for creating the party and not waiting for it to happen,"
said Garcia. "This will be very evident on New Year's Eve because
we're going to make sure everything is high-quality and that everyone
is taken care of...we're not trying to pack as many people in as
possible."
Following the grand opening onTuesday December 29th, Mynt Martini’s
hours of operation will be from 4pm to 2:30am with serving of light
fare until 11pm, including oysters, feta stuffed tomatoes, yogurt and
berries, and a special Mynt Fruit Salsa with pineapple, mango,
jalapeno, mint, cilantro and lime. Mynt will be open for lunch in
early February.
"Everything on the menu is very healthy," said Garcia who also
mentioned that Mynt will be serving "very aggressive" salads and soups
which seem to be lacking in the market. Food prices will range from $8
to $12 and will also be available during happy hour specials.
The most unique item on the menu is thought to be the Myntini which
includes 2oz of VOX Vodka, .5oz of Finest Call Mojito Mix, 1oz Finest
Call Sour, and three secret ingredients. Mynt's Las Vegas-style
martinis will cost between $9 and $12.
Mynt Martini will have a five-hour happy hour special 7 days a week
from 4pm to 9pm that includes $5 martinis and $5 menu items. There
will also be special offers for followers of Mynt Martini's Twitter
and Facebook accounts, including three to four special events
throughout the year.
"Everyone that has seen the concept so far has absolutely loved it,"
said Garcia. "On top of it all we're at one of the most beautiful
locations in the city; we're not near Fountain Square...we're
literally right on it."
Join us today at 4PM for the ribbon cutting ceremony of Mynt Martini
and the start of our new Happy Hour!
Monday, December 21, 2009
White Castle Celebrates Web site Launch with Coupons for Free Slider
Cincinnati White Castle, Home of the Slider and America’s first fast hamburger chain is offering a coupon for a FREE slider with any purchase now through Dec. 31. This offer is in celebration of White Castle’s newly launched Web site featuring user generated content from fans everywhere. You can find the coupon here: http://www.whitecastle.com/promotions/sitelaunch
Tuesday, December 15, 2009
Mardi Gras Cocktails Worth Their Weight in Beads
Embraced as a day to indulge without abandon, Mardi Gras or “Fat Tuesday” has long been known for inspiring great celebrations around the world. Providing no better reason to hit the bars or plan your own carnival-themed bash at home on a Tuesday night, Mardi Gras is a party not to be missed!
Purple and green beads, flashy sequined masks, and bright costumes are only part of the experience; no Mardi Gras is complete without delicious and colorful cocktails. Embracing old cocktail favorites like the “Red Rooster” and introducing new ones using southern classics like sweet tea, SKYY is ready to celebrate this decadent holiday in style with cocktails featuring its new all natural SKYY Infusions. Infused with succulent real fruit, sweet and vibrant, the line of SKYY Infusions vodkas is an easy way to ensure your home bar is stocked and Mardi Gras-ready.
Whether your ideal celebration of debauchery is Bourbon Street, Rio, Sydney or your own backyard, the cocktails below will have you screaming, “Laissez les bon temps roulez,” or if you don't speak French, "Let the good times roll!"
NOTE: Were lucky enough to be able to try some of the SKYY infusions and serve them at a party. Incredibly well received. You can't go wrong.
Mardi Grape
2 oz. SKYY Infusions Grape
2 oz. Grapefruit Juice
2 oz. Grape Juice
0.5 oz. Club Soda
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a Collins glass with fresh ice. Garnish with green and red grapes on a toothpick.
Southern Belle
2 oz. SKYY Infusions Pineapple
0.5 oz. Dark Rum
1 oz. Coconut Rum
1 oz. Gin
1 oz. Raspberry Liqueur
1 oz. Triple Sec
3 oz. Orange Juice
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a hurricane glass with ice. Garnish with cocktail umbrella and straw.
Beaded Lady
1 oz. SKYY Infusions Passion Fruit
0.5 oz Gin
0.5 oz Triple Sec
0.5 oz Lime Juice
2 oz. Pineapple Juice
Dash of Bitters
Soda water
Combine all the ingredients (except the bitters and soda) in a cocktail shaker with ice. Shake vigorously and strain into iced tall pilsner glass. Top with soda & bitters. Garnish with pineapple star.
Red Rooster
1.5 oz. SKYY Infusions Raspberry
2 oz. Cranberry Juice
0.5 oz. Orange Juice
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into rocks glass with fresh ice. Garnish with cherry and orange slice.
Fat Tuesday Iced Tea
2 oz. SKYY Infusions Citrus
1 oz. Lemonade
3 oz. Sweet Iced Tea
Combine all ingredients over ice in a highball glass. Garnish with a lemon wedge.
Purple and green beads, flashy sequined masks, and bright costumes are only part of the experience; no Mardi Gras is complete without delicious and colorful cocktails. Embracing old cocktail favorites like the “Red Rooster” and introducing new ones using southern classics like sweet tea, SKYY is ready to celebrate this decadent holiday in style with cocktails featuring its new all natural SKYY Infusions. Infused with succulent real fruit, sweet and vibrant, the line of SKYY Infusions vodkas is an easy way to ensure your home bar is stocked and Mardi Gras-ready.
Whether your ideal celebration of debauchery is Bourbon Street, Rio, Sydney or your own backyard, the cocktails below will have you screaming, “Laissez les bon temps roulez,” or if you don't speak French, "Let the good times roll!"
NOTE: Were lucky enough to be able to try some of the SKYY infusions and serve them at a party. Incredibly well received. You can't go wrong.
Mardi Grape
2 oz. SKYY Infusions Grape
2 oz. Grapefruit Juice
2 oz. Grape Juice
0.5 oz. Club Soda
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a Collins glass with fresh ice. Garnish with green and red grapes on a toothpick.
Southern Belle
2 oz. SKYY Infusions Pineapple
0.5 oz. Dark Rum
1 oz. Coconut Rum
1 oz. Gin
1 oz. Raspberry Liqueur
1 oz. Triple Sec
3 oz. Orange Juice
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a hurricane glass with ice. Garnish with cocktail umbrella and straw.
Beaded Lady
1 oz. SKYY Infusions Passion Fruit
0.5 oz Gin
0.5 oz Triple Sec
0.5 oz Lime Juice
2 oz. Pineapple Juice
Dash of Bitters
Soda water
Combine all the ingredients (except the bitters and soda) in a cocktail shaker with ice. Shake vigorously and strain into iced tall pilsner glass. Top with soda & bitters. Garnish with pineapple star.
Red Rooster
1.5 oz. SKYY Infusions Raspberry
2 oz. Cranberry Juice
0.5 oz. Orange Juice
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into rocks glass with fresh ice. Garnish with cherry and orange slice.
Fat Tuesday Iced Tea
2 oz. SKYY Infusions Citrus
1 oz. Lemonade
3 oz. Sweet Iced Tea
Combine all ingredients over ice in a highball glass. Garnish with a lemon wedge.
Naturally Pomegranate
AgroLabs liquid Nutrition company's' Naturally Pomegranate is an antioxidant-packed superfruit supplement that has been improved as preservative-free with state-of-the-art, environmentally-friendly packaging. One ounce of AgroLabs Naturally Pomegranate has the antioxidant equivalent of eating 15 whole pomegranates.
Naturally Pomegranate antioxidants help you neutralize free radicals that may damage cells, antioxidants also play an important support role in cardiovascular health and the Naturally Pomegranate juice can help boost your antioxidant defenses.
Additionally, Naturally Pomegranate is an organic product that can be used in the kitchen to perfect your culinary skills. It can be integrated into many marinade, dressing and glaze recipes to provide and an exotic flavor to traditional chicken, beef, tofu or fish entrees.
AgroLabs products are distributed nationwide through major mass market, grocery, drug and vitamin retailers - including Costco. AgroLabs products are also available for purchase online. Additional information on AgroLabs and its products can be obtained from its website at www.agrolabs.com or by calling (972) 471-2140. Naturally Pomegranate starts at $14.49 for the 16 fl oz and $17.99 for the 32 fl oz.
BURSTING BLUEBERRY-POMEGRANATE BBQ DRESSING
1/3 cup chopped shallots
½ - 1 jalapeno pepper (to preference), seeded and chopped
2 tablespoons olive oil
1/2 cup Naturally Pomegranate(tm)
½ cup catsup
¼ cup rice wine vinegar
2 tablespoons dark brown sugar
1 ½ teaspoons Dijon mustard
1/8 teaspoon cayenne
salt
In a small saucepan, sauté the shallots and jalapeno in olive oil over medium heat until soft, 3 to 4 minutes. Add the blueberries, Naturally Pomegranate(tm), catsup, vinegar, brown sugar, mustard and cayenne and stir to combine. Bring to boil, then reduce heat and simmer for 15 minutes, stirring often. Puree the sauce in a blender or food processor until smooth. Season to taste with salt. Strain through a fine mesh strainer, using a rubber spatula to push as much sauce as possible through the mesh. Return the sauce to clean small saucepan to quickly reheat just before serving.
Calories: 101, Protein: 1g, Fat: 5g, Sat. Fat: 0.5g, Choles: 0mg, Dietary Fiber: 1g
Makes 2.5 cups (10 servings)
MAPLE-POMEGRANATE GLAZE
1/4 cup Naturally Pomegranate(tm)
5 tablespoons pure maple syrup
4 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce or tamari
2 teaspoons Dijon mustard
1 teaspoon finely minced ginger
1/8 teaspoon cayenne
1 medium apple, peeled, cored, seeded and diced
1 tablespoon butter
Salt and freshly ground black pepper
Whisk the Naturally Pomegranate(tm), maple syrup, vinegar, soy sauce, Dijon mustard ginger and cayenne in small bowl to blend. Transfer to a small saucepan, stir in the apple and bring to a boil. Reduce heat and cook until the apple is very soft and the sauce is slightly thickened, about 5 minutes. Remove from the heat, stir in the butter and season to taste with salt and pepper.
Calories: 124, Protein: 1g, Fat: 3.5g, Sat. Fat: 2g, Choles: 87mg, Dietary Fiber: 1g
Makes 4 servings
POMEGRANATE-LIME DRESSING
1/4 cup fresh lime juice
1/4 cup Naturally Pomegranate(tm)
1 tablespoon low-fat mayonnaise
1 teaspoon Dijon mustard
2 teaspoons sugar
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 tablespoon canola oil
Salt
Combine first 6 ingredients in a large bowl. Add canola oil and whisk to blend. Season with salt to taste.
Calories: 52, Protein: 0g, Fat: 4g, Sat. Fat: 0g, Choles: 0mg, Dietary Fiber: 0g
Makes 4 servings
Naturally Pomegranate antioxidants help you neutralize free radicals that may damage cells, antioxidants also play an important support role in cardiovascular health and the Naturally Pomegranate juice can help boost your antioxidant defenses.
Additionally, Naturally Pomegranate is an organic product that can be used in the kitchen to perfect your culinary skills. It can be integrated into many marinade, dressing and glaze recipes to provide and an exotic flavor to traditional chicken, beef, tofu or fish entrees.
AgroLabs products are distributed nationwide through major mass market, grocery, drug and vitamin retailers - including Costco. AgroLabs products are also available for purchase online. Additional information on AgroLabs and its products can be obtained from its website at www.agrolabs.com or by calling (972) 471-2140. Naturally Pomegranate starts at $14.49 for the 16 fl oz and $17.99 for the 32 fl oz.
BURSTING BLUEBERRY-POMEGRANATE BBQ DRESSING
1/3 cup chopped shallots
½ - 1 jalapeno pepper (to preference), seeded and chopped
2 tablespoons olive oil
1/2 cup Naturally Pomegranate(tm)
½ cup catsup
¼ cup rice wine vinegar
2 tablespoons dark brown sugar
1 ½ teaspoons Dijon mustard
1/8 teaspoon cayenne
salt
In a small saucepan, sauté the shallots and jalapeno in olive oil over medium heat until soft, 3 to 4 minutes. Add the blueberries, Naturally Pomegranate(tm), catsup, vinegar, brown sugar, mustard and cayenne and stir to combine. Bring to boil, then reduce heat and simmer for 15 minutes, stirring often. Puree the sauce in a blender or food processor until smooth. Season to taste with salt. Strain through a fine mesh strainer, using a rubber spatula to push as much sauce as possible through the mesh. Return the sauce to clean small saucepan to quickly reheat just before serving.
Calories: 101, Protein: 1g, Fat: 5g, Sat. Fat: 0.5g, Choles: 0mg, Dietary Fiber: 1g
Makes 2.5 cups (10 servings)
MAPLE-POMEGRANATE GLAZE
1/4 cup Naturally Pomegranate(tm)
5 tablespoons pure maple syrup
4 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce or tamari
2 teaspoons Dijon mustard
1 teaspoon finely minced ginger
1/8 teaspoon cayenne
1 medium apple, peeled, cored, seeded and diced
1 tablespoon butter
Salt and freshly ground black pepper
Whisk the Naturally Pomegranate(tm), maple syrup, vinegar, soy sauce, Dijon mustard ginger and cayenne in small bowl to blend. Transfer to a small saucepan, stir in the apple and bring to a boil. Reduce heat and cook until the apple is very soft and the sauce is slightly thickened, about 5 minutes. Remove from the heat, stir in the butter and season to taste with salt and pepper.
Calories: 124, Protein: 1g, Fat: 3.5g, Sat. Fat: 2g, Choles: 87mg, Dietary Fiber: 1g
Makes 4 servings
POMEGRANATE-LIME DRESSING
1/4 cup fresh lime juice
1/4 cup Naturally Pomegranate(tm)
1 tablespoon low-fat mayonnaise
1 teaspoon Dijon mustard
2 teaspoons sugar
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 tablespoon canola oil
Salt
Combine first 6 ingredients in a large bowl. Add canola oil and whisk to blend. Season with salt to taste.
Calories: 52, Protein: 0g, Fat: 4g, Sat. Fat: 0g, Choles: 0mg, Dietary Fiber: 0g
Makes 4 servings
New Wakame from Navitas Naturals - A Nutritious & Tasty Sea Vegetable
Navitas Naturals, the organic foods company that is best known for its array of superfruits sustainably harvested from the land, is venturing into the sea with the announcement of new Organic Wakame Flakes. Wakame has been cherished in Chinese, Japanese, and Korean traditional cuisine and medicine for many centuries and now Navitas Naturals is bringing this ancient food to North America.
Sustainably harvested in the pristine ocean waters off Tasmania and Patagonia, Navitas Naturals Organic Wakame is a highly nutritious food. This leafy sea vegetable is naturally packed with a wide range of essential vitamins and minerals including potassium, iron, calcium, iodine and magnesium. Wakame is also high in antioxidants, and a good source of both soluble and insoluble fiber. The flakes have a salty flavor and slippery crunch that adds an exotic addition to soups, salads, and Asian-inspired dishes. A delicious recipe for Wakame Stir-Fry is below, and many more can be found at www.navitasnatuyrals/recipes.
Offered in a 2-ounce resealable pouch for an SRP of $5.99, Organic Wakame Flakes are wild-grown, certified organic, kosher, vegan, and raw. These and other Navitas Naturals products can be found at a variety of stores throughout the U.S. and Canada including Whole Foods Markets, and online at amazon.com and www.NavitasNaturals.com. In addition to Wakame, Navitas Naturals offers a wide variety of organic superfoods including stevia, raw cacao, virgin coconut oil, mesquite, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp seeds and raw cashews.
The mission of Navitas Naturals is to provide premium organic power foods that increase energy and enhance health. Navitas Naturals products are of the highest quality, are sourced directly from farmers, and are cultivated sustainably and in accordance with fair trade practices. “We look to the past for inspiration,” says Zach Adelman, founder and President of Navitas Naturals. “Our products come from ancient cultures around the world where they are traditionally used for both culinary and medicinal purposes.” For more information, please visit www.navitasnaturals.com.
Wakame Stir-Fry
INGREDIENTS:
2¼ cups vegetable broth
1 cup brown rice
1 Tbsp sesame oil (or olive oil)
¼ cup yellow onion, finely chopped
2 cloves garlic, minced
2 tsp soy sauce
1 cup baked tofu, chopped into cubes
1½ Tbsp Navitas Naturals Wakame Flakes
DIRECTIONS:
To make the rice, bring the vegetable broth to a boil in a medium-sized pot. Add in the rice, cover pot, and reduce heat to medium-low. Simmer until rice is tender, about 45 minutes. Soak wakame in 2 cups of room temperature water for 5 minutes, then drain water. Set aside. Warm sesame oil in a large pan over medium-high heat. Add onion and garlic and sauté until onions become slightly translucent – about 5 minutes. Stir in the rice, soy sauce and tofu. Cook for 2-3 minutes longer, or until all ingredients are heated through. Remove from heat and fold in the wakame. Add additional soy sauce if desired. Serves 4.
Sustainably harvested in the pristine ocean waters off Tasmania and Patagonia, Navitas Naturals Organic Wakame is a highly nutritious food. This leafy sea vegetable is naturally packed with a wide range of essential vitamins and minerals including potassium, iron, calcium, iodine and magnesium. Wakame is also high in antioxidants, and a good source of both soluble and insoluble fiber. The flakes have a salty flavor and slippery crunch that adds an exotic addition to soups, salads, and Asian-inspired dishes. A delicious recipe for Wakame Stir-Fry is below, and many more can be found at www.navitasnatuyrals/recipes.
Offered in a 2-ounce resealable pouch for an SRP of $5.99, Organic Wakame Flakes are wild-grown, certified organic, kosher, vegan, and raw. These and other Navitas Naturals products can be found at a variety of stores throughout the U.S. and Canada including Whole Foods Markets, and online at amazon.com and www.NavitasNaturals.com. In addition to Wakame, Navitas Naturals offers a wide variety of organic superfoods including stevia, raw cacao, virgin coconut oil, mesquite, lucuma, acai, yacon, mulberries, maca, camu camu, goldenberries, pomegranate, chia, flax, goji berries, hemp seeds and raw cashews.
The mission of Navitas Naturals is to provide premium organic power foods that increase energy and enhance health. Navitas Naturals products are of the highest quality, are sourced directly from farmers, and are cultivated sustainably and in accordance with fair trade practices. “We look to the past for inspiration,” says Zach Adelman, founder and President of Navitas Naturals. “Our products come from ancient cultures around the world where they are traditionally used for both culinary and medicinal purposes.” For more information, please visit www.navitasnaturals.com.
Wakame Stir-Fry
INGREDIENTS:
2¼ cups vegetable broth
1 cup brown rice
1 Tbsp sesame oil (or olive oil)
¼ cup yellow onion, finely chopped
2 cloves garlic, minced
2 tsp soy sauce
1 cup baked tofu, chopped into cubes
1½ Tbsp Navitas Naturals Wakame Flakes
DIRECTIONS:
To make the rice, bring the vegetable broth to a boil in a medium-sized pot. Add in the rice, cover pot, and reduce heat to medium-low. Simmer until rice is tender, about 45 minutes. Soak wakame in 2 cups of room temperature water for 5 minutes, then drain water. Set aside. Warm sesame oil in a large pan over medium-high heat. Add onion and garlic and sauté until onions become slightly translucent – about 5 minutes. Stir in the rice, soy sauce and tofu. Cook for 2-3 minutes longer, or until all ingredients are heated through. Remove from heat and fold in the wakame. Add additional soy sauce if desired. Serves 4.
Healthy Holiday Dessert Recipes, Eating Advice from Cancer Education Center
With the holiday season upon us, and its emphasis on parties and food, the Center for Advancement in Cancer Education (www.BeatCancer.org) urges informed moderation. The not-for-profit organization specializes in dietary guidance for cancer prevention, prevention of recurrence, and support during or after treatment.
"Food is everywhere, and we all tend to eat too much during the holidays. Desserts are probably the hardest to resist, and are a big source of Christmas weight gain. Careful attention to the holiday dessert-binging tendency can actually help lower our risk for cancer, because obesity and sugar intake are both tightly linked to the disease," says Susan Silberstein, PhD, Executive Director of the Center for Advancement in Cancer Education.
According to a report released last month by the American Institute for Cancer Research, more than 100,000 cases of cancer each year are caused by excess body fat. Obesity is a known cause of cancers of the endometrium, esophagus, pancreas, kidney, breast, and colon. Obesity also negatively affects survival and can make treatment more difficult. (CNN Medical News Nov. 5, 2009: (http://www.cnn.com/2009/HEALTH/11/05/obesity.cancer.link/index.html)
"Obesity is only one problem caused by holiday over-indulgence. A second specific concern is ingestion of sweets, which can suppress immune function and actually feed cancer," adds Silberstein.
Cancer cells use a lot more glucose than normal cells. Researchers at Huntsman Cancer Institute at the University of Utah have uncovered new information on the mechanism by which sugar "feeds" tumors. The research is published in the journal "Proceedings of the National Academy of Sciences." ("Science Daily," Aug. 18, 2009.)
For these reasons, many health-conscious people feel they have to either "cheat big-time" and pay later, or deprive themselves and their guests of the indulgent joys of holiday desserts.
"Not so!" emphasizes Silberstein, who also authored the recipe book "Hungry for Health." "Don't worry. You can have your proverbial cake and eat it too," she elaborates.
The following simple, guilt-free, healthful dessert recipes are excerpted from Silberstein's "Hungry for Health" (www.HungryforHealth.net):
CAROB TRUFFLES
1/4 C flaxseeds, ground
1/4 C unsweetened carob powder, sifted
1/3 C walnuts, finely chopped
1/3 C raw almond butter
1/3 C honey
1 tsp vanilla extract
small bowl of unsweetened shredded coconut
Process all ingredients until mixture forms a dense ball. Remove from processor and roll small portions between palms of hands to form one inch balls. Roll in coconut to coat. Place on serving platter and refrigerate.
Yield: About 18 truffles
STUFFED DATES
18 Deglet Noor dates, pitted
1 C almond butter
1/2 C shredded unsweetened coconut
18 pecan halves (optional)
Fill dates generously with nut butter. Roll top of date in coconut. Press a pecan half into top of each date, if desired.
Yield: 18 pieces
COCONUT CHEWS
1 1/2 C raw almonds
1 1/2 C raw cashews
1 T flaxseeds, finely ground
1/4 C sesame tahini
3/4 C honey
1 T vanilla extract
3/4 tsp. sea salt
1 1/2 C unsweetened coconut
Place almonds and cashews in food processor and pulse until finely chopped. Add flax, honey, tahini, vanilla, coconut and salt and pulse a few times more. Press firmly into 9 by 5 by 1 inch brownie pan and refrigerate several hours. Cut into small squares and store in airtight container in refrigerator. Remove just before serving.
Yield: About 24 pieces
For more information about "Hungry for Health," or about the scientific data linking diet to cancer prevention and control, contact the Center for Advancement in Cancer Education at 888-551-2223, or visit www.BeatCancer.org and www.HungryforHealth.net .
"Food is everywhere, and we all tend to eat too much during the holidays. Desserts are probably the hardest to resist, and are a big source of Christmas weight gain. Careful attention to the holiday dessert-binging tendency can actually help lower our risk for cancer, because obesity and sugar intake are both tightly linked to the disease," says Susan Silberstein, PhD, Executive Director of the Center for Advancement in Cancer Education.
According to a report released last month by the American Institute for Cancer Research, more than 100,000 cases of cancer each year are caused by excess body fat. Obesity is a known cause of cancers of the endometrium, esophagus, pancreas, kidney, breast, and colon. Obesity also negatively affects survival and can make treatment more difficult. (CNN Medical News Nov. 5, 2009: (http://www.cnn.com/2009/HEALTH/11/05/obesity.cancer.link/index.html)
"Obesity is only one problem caused by holiday over-indulgence. A second specific concern is ingestion of sweets, which can suppress immune function and actually feed cancer," adds Silberstein.
Cancer cells use a lot more glucose than normal cells. Researchers at Huntsman Cancer Institute at the University of Utah have uncovered new information on the mechanism by which sugar "feeds" tumors. The research is published in the journal "Proceedings of the National Academy of Sciences." ("Science Daily," Aug. 18, 2009.)
For these reasons, many health-conscious people feel they have to either "cheat big-time" and pay later, or deprive themselves and their guests of the indulgent joys of holiday desserts.
"Not so!" emphasizes Silberstein, who also authored the recipe book "Hungry for Health." "Don't worry. You can have your proverbial cake and eat it too," she elaborates.
The following simple, guilt-free, healthful dessert recipes are excerpted from Silberstein's "Hungry for Health" (www.HungryforHealth.net):
CAROB TRUFFLES
1/4 C flaxseeds, ground
1/4 C unsweetened carob powder, sifted
1/3 C walnuts, finely chopped
1/3 C raw almond butter
1/3 C honey
1 tsp vanilla extract
small bowl of unsweetened shredded coconut
Process all ingredients until mixture forms a dense ball. Remove from processor and roll small portions between palms of hands to form one inch balls. Roll in coconut to coat. Place on serving platter and refrigerate.
Yield: About 18 truffles
STUFFED DATES
18 Deglet Noor dates, pitted
1 C almond butter
1/2 C shredded unsweetened coconut
18 pecan halves (optional)
Fill dates generously with nut butter. Roll top of date in coconut. Press a pecan half into top of each date, if desired.
Yield: 18 pieces
COCONUT CHEWS
1 1/2 C raw almonds
1 1/2 C raw cashews
1 T flaxseeds, finely ground
1/4 C sesame tahini
3/4 C honey
1 T vanilla extract
3/4 tsp. sea salt
1 1/2 C unsweetened coconut
Place almonds and cashews in food processor and pulse until finely chopped. Add flax, honey, tahini, vanilla, coconut and salt and pulse a few times more. Press firmly into 9 by 5 by 1 inch brownie pan and refrigerate several hours. Cut into small squares and store in airtight container in refrigerator. Remove just before serving.
Yield: About 24 pieces
For more information about "Hungry for Health," or about the scientific data linking diet to cancer prevention and control, contact the Center for Advancement in Cancer Education at 888-551-2223, or visit www.BeatCancer.org and www.HungryforHealth.net .
Food and Beverage In 2010
The recession hasn’t significantly dampened consumers’ interest in nutrition, and we’ll continue to see evidence of this trend—more detailed nutrition labeling, marketers touting new varieties of antioxidant-rich foods (black garlic, exotic berries), more “all natural” options (like the sweetener stevia) and even organic fast food. We’ll also see more evidence of the green trend affecting the food industry, with growing consumer awareness of how food choices affect the environment and more green packaging on supermarket shelves. The rise in DIY is also in evidence here, with more people fermenting their own foods and gleaning their own fruit.
Bacon Everywhere
The humble BLT is getting upstaged: Bacon is being spotted in everything from cocktails (made with bacon-infused liquor or the new Bakon Vodka) to desserts, including bacon-and-egg ice cream at the famous Fat Duck in the U.K., a bacon chocolate bar from Vosges Haut-Chocolat and Lollyphile’s maple-bacon lollipop.
Black Garlic
Developed in South Korea, this chewy, savory-sweet fermented garlic boasts twice the antioxidants as regular garlic and doesn’t cause bad breath. It’s cropping up in gourmet restaurants and upscale food markets, and on the Food Channel.
Coconut Water
As spring water sales continue to cool, beverage marketers are looking for the next big thing. Sales of coconut water—which is low in calories and high in potassium—have doubled this year to roughly $20 million, according to Beverage Marketing Corp. In September, Coca-Cola bought a minority stake in coconut water brand Zico.
The Devil Wears Packaging
One of JWT’s 10 Trends for 2010. As the eco spotlight focuses on the environmental costs of packaging, brands will increasingly switch to bottles, boxes and other solutions that reduce, reuse, recycle, remove and renew. Example: Kenco Coffee in the U.K. recently launched Eco Refills, which it says use 97 percent less packaging than its glass jars.
Exotic Berry Flavors
Watch for several varieties of hitherto unheard-of antioxidant-rich berries—among them aronia, yumberry and maqui berry—to become the next acai berry: the must-eat superfood that pops up in everything from juices and teas to cereal and energy bars.
Fermentation
This age-old, inexpensive process of preserving vegetables is coming back into fashion. Cleaner and safer than canning, the process also produces the healthful bacteria known as probiotics. Root vegetables, cabbage and fruits are all well-suited for fermentation.
Greening the Palate
People will become increasingly aware of the impact their food choices make on the environment, well beyond local sourcing issues. Some foods (notably red meat) have a much bigger carbon footprint than others; some choices are better in terms of water consumption; and foods with palm oil are being linked to rainforest destruction. In Sweden, which is formulating dietary guidelines that take emissions into account, some restaurants and food manufacturers are already listing emissions information.
Maximum Disclosure
One of JWT’s 10 Trends for 2010. While manufacturers and retailers have become increasingly transparent in recent years, legal requirements and competitive pressures will force fuller disclosure about everything from ingredients and calorie counts to carbon footprints and sourcing. Example: In September, California became the first state to mandate calorie disclosure for restaurant chains.
“Nutrition-Washing”
Watch for a backlash from government authorities and experts against the proliferation of health and nutrition claims from food and beverage brands. Much as “greenwashing” has made consumers skeptical about brands’ environmental claims, shoppers will increasingly take health messaging with a grain of salt.
Organic Fast Food
Organic is the new hook in quick-service eateries, with chains such as Organic to Go, Naked Pizza and O!Burger popping up around the U.S. The wave is hitting Europe too. Look for more chains in more regions.
Return of the Pacific Sardine
Whether grilled or pan-roasted, the humble sardine, once again plentiful in Monterey Bay, is popping up on menus across the U.S.—and being hailed for both its environmental and nutritional credentials (sardines are low in mercury and high in omega-3 fatty acids). And for today’s cost-conscious diners, they’re also a bargain.
Slow Beverages
There’s “slow food,” and now there are slow-down beverages—anti-Red Bulls. Brands including Slow Cow, Drank, Jones GABA, Mary Jane’s Relaxing Soda and OmegaChill are fortified with ingredients such as chamomile, melatonin and valerian root that purportedly promote calming; some take on the energy-drink category directly by claiming to also boost mental focus and concentration.
Stevia
A year after the U.S. FDA approved this no-calorie herbal sweetener for use in food and beverages, an array of stevia-sweetened products touting “all natural” claims are on their way to market. Although manufacturers are still working out taste issues. Mintel expects stevia sales to jump from $21 million in 2008 to upward of $2 billion by the end of 2011.
Urban Fruit Gleaning
Mix the traditional practice of collecting leftovers from farmers’ fields with social networking and you’ve got urban fruit gleaning. Web sites in the U.S., U.K. and Canada encourage produce proponents to post about fruit trees in public areas that can be harvested and surplus goods from home gardens, and connect people who want to swap too many tomatoes for a bumper crop of apples.
The Wine-Tail
Sangria is old news: Mixing wine with juices, hard spirits and soda is going in new directions as mixologists create various “wine-tails.” These cocktails come without the high alcohol content.
Bacon Everywhere
The humble BLT is getting upstaged: Bacon is being spotted in everything from cocktails (made with bacon-infused liquor or the new Bakon Vodka) to desserts, including bacon-and-egg ice cream at the famous Fat Duck in the U.K., a bacon chocolate bar from Vosges Haut-Chocolat and Lollyphile’s maple-bacon lollipop.
Black Garlic
Developed in South Korea, this chewy, savory-sweet fermented garlic boasts twice the antioxidants as regular garlic and doesn’t cause bad breath. It’s cropping up in gourmet restaurants and upscale food markets, and on the Food Channel.
Coconut Water
As spring water sales continue to cool, beverage marketers are looking for the next big thing. Sales of coconut water—which is low in calories and high in potassium—have doubled this year to roughly $20 million, according to Beverage Marketing Corp. In September, Coca-Cola bought a minority stake in coconut water brand Zico.
The Devil Wears Packaging
One of JWT’s 10 Trends for 2010. As the eco spotlight focuses on the environmental costs of packaging, brands will increasingly switch to bottles, boxes and other solutions that reduce, reuse, recycle, remove and renew. Example: Kenco Coffee in the U.K. recently launched Eco Refills, which it says use 97 percent less packaging than its glass jars.
Exotic Berry Flavors
Watch for several varieties of hitherto unheard-of antioxidant-rich berries—among them aronia, yumberry and maqui berry—to become the next acai berry: the must-eat superfood that pops up in everything from juices and teas to cereal and energy bars.
Fermentation
This age-old, inexpensive process of preserving vegetables is coming back into fashion. Cleaner and safer than canning, the process also produces the healthful bacteria known as probiotics. Root vegetables, cabbage and fruits are all well-suited for fermentation.
Greening the Palate
People will become increasingly aware of the impact their food choices make on the environment, well beyond local sourcing issues. Some foods (notably red meat) have a much bigger carbon footprint than others; some choices are better in terms of water consumption; and foods with palm oil are being linked to rainforest destruction. In Sweden, which is formulating dietary guidelines that take emissions into account, some restaurants and food manufacturers are already listing emissions information.
Maximum Disclosure
One of JWT’s 10 Trends for 2010. While manufacturers and retailers have become increasingly transparent in recent years, legal requirements and competitive pressures will force fuller disclosure about everything from ingredients and calorie counts to carbon footprints and sourcing. Example: In September, California became the first state to mandate calorie disclosure for restaurant chains.
“Nutrition-Washing”
Watch for a backlash from government authorities and experts against the proliferation of health and nutrition claims from food and beverage brands. Much as “greenwashing” has made consumers skeptical about brands’ environmental claims, shoppers will increasingly take health messaging with a grain of salt.
Organic Fast Food
Organic is the new hook in quick-service eateries, with chains such as Organic to Go, Naked Pizza and O!Burger popping up around the U.S. The wave is hitting Europe too. Look for more chains in more regions.
Return of the Pacific Sardine
Whether grilled or pan-roasted, the humble sardine, once again plentiful in Monterey Bay, is popping up on menus across the U.S.—and being hailed for both its environmental and nutritional credentials (sardines are low in mercury and high in omega-3 fatty acids). And for today’s cost-conscious diners, they’re also a bargain.
Slow Beverages
There’s “slow food,” and now there are slow-down beverages—anti-Red Bulls. Brands including Slow Cow, Drank, Jones GABA, Mary Jane’s Relaxing Soda and OmegaChill are fortified with ingredients such as chamomile, melatonin and valerian root that purportedly promote calming; some take on the energy-drink category directly by claiming to also boost mental focus and concentration.
Stevia
A year after the U.S. FDA approved this no-calorie herbal sweetener for use in food and beverages, an array of stevia-sweetened products touting “all natural” claims are on their way to market. Although manufacturers are still working out taste issues. Mintel expects stevia sales to jump from $21 million in 2008 to upward of $2 billion by the end of 2011.
Urban Fruit Gleaning
Mix the traditional practice of collecting leftovers from farmers’ fields with social networking and you’ve got urban fruit gleaning. Web sites in the U.S., U.K. and Canada encourage produce proponents to post about fruit trees in public areas that can be harvested and surplus goods from home gardens, and connect people who want to swap too many tomatoes for a bumper crop of apples.
The Wine-Tail
Sangria is old news: Mixing wine with juices, hard spirits and soda is going in new directions as mixologists create various “wine-tails.” These cocktails come without the high alcohol content.
Chase Away Winter Chills with a Warm Bowl of Homemade Soup
When it’s cold outside nothing warms us up faster than a bowl of soup. And if it’s homemade, that makes it even better. Today it is possible to create a soup to suit every mood and menu… from delicate broths and steaming purées, to stews that warm you to the bone and chowders as fresh as a seaside morning. Whether it’s hot or cold, the first course, or the centerpiece of a meal, soup has the power to soothe the soul.
World-renowned culinary college, The Culinary Institute of America, has updated one of their most popular cookbooks to create The New Book of Soups (Lebhar-Friedman; December 2009; Hardcover/$35.00; ISBN: 0-86730-860-0), with all the recipes and techniques from their original Book of Soups, but with more recipes, techniques and new color photographs. The New Book of Soups is filled with over 160 new and improved, delicious soup recipes created by the chefs at The CIA.
Like its predecessor, The New Book of Soups is the home cook’s ultimate guide for preparing appetizing soups and stews for any occasion, any time of the year. This expanded edition features an incredible array of recipes as well as illustrated step-by-step instructions and techniques that explain the basics of soup making. Helpful guidelines are included in every chapter of the book for topics such as creating Broths, Hearty Soups, Stews, Cream Soups, Puréed Soups, Bisques and Chowders, and Cold Soups. There is even a chapter on Accompaniments to add that perfect touch to any soup recipe.
Recipes in the book come from a number of different traditions and cultures, providing the home cook with an array of flavors from around the world, along with time-honored favorites. Recipes include:
• Stracciatella
• Thai Hot and Sour Soup
• Fisherman’s Soup
• Tunisian Vegetable and Bean Soup
• Vietnamese Water Spinach and Beef Soup
• Shrimp and Chicken Jambalaya
• Lamb Khorma
• Potage Au Pistou (Vegetable Soup with Garlic and Basil)
• Apple Soup
• Curried Eggplant and Lentil Soup
• New England Clam Chowder
• Italian-Style Summer Vegetable Stew
• Oxtail Stew in Red Wine
• Fresh Spring Pea Purée with Mint
• Gazpacho
• Chilled Infusion of Fresh Vegetables with Fava Beans.
A warm, delicious bowl of soup gives us the simultaneous experience of aroma, taste, texture, and temperature, all in one spoonful. Soup recipes can be easily adjusted to meet the needs of the moment or any dietary restriction. These soup recipes can be put together easily for a quick weeknight meal, doubled to accommodate a large party, and freeze beautifully to be stored and used for another day.
With its thorough approach to soup-making techniques, breadth of recipes, and beautiful color photography, The New Book of Soups is an indispensable addition to any home cook’s library.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
Sample Recipes from the Book:
Crab and Mushroom Chowder
Makes 8 servings
Many supermarkets now carry a decent selection of “exotic” mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don’t have the flavor and texture needed for this hearty soup.
5 cups assorted mushrooms (about 1 lb)
3/4 cup water
6 tbsp butter
3/4 cup diced onion
1/4 cup diced celery
1/2 cup diced leek (white and light green parts)
2 tsp minced garlic
1/2 cup all-purpose flour
1 qt Chicken Broth (Recipe below)
2 1/4 cups diced russet potatoes (peeled)
3/4 cup milk
6 tbsp dry sherry
2 tsp heavy cream
1 tsp salt, or as needed
1 tsp freshly ground black pepper, or as needed
10 oz lump backfin crabmeat, picked over for shells
1. Cut the stems from the mushrooms and slice the mushroom caps. Set the caps aside. Simmer the stems in the water for 30 minutes to make a mushroom broth. Strain the broth and set aside.
2. Heat 5 tablespoons of the butter in a large soup pot. Add the onion, celery, leek, and garlic. Cook until tender, stirring occasionally, about 4 to 6 minutes.
3. Add the flour and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook for 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids.
4. Add the potatoes to the broth and simmer until tender, about 15 minutes. Remove the pot from the heat and add the milk, 4 tablespoons sherry, and heavy cream. Season to taste with salt and pepper.
5. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender, about 7 to 10 minutes. Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper.
6. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check the seasoning once more and make any necessary adjustments. Serve in heated bowls, adding the remaining sherry to the individual bowls, if desired.
Chicken Broth
Makes about 2 quarts
Chicken broth is a crucial ingredient in soup making and the flavor of homemade broth is hard to beat. You can double or even quadruple this recipe and freeze the extra so you always have some on hand. To make a double chicken broth, substitute cold chicken stock or broth for the water in this recipe.
4 lb stewing hen or chicken parts or meaty bones, such as backs and necks
3 qt cold water
1 1/4 cups diced onion
1/3 cup diced carrot
1/2 cup diced celery
5 to 6 whole black peppercorns
3 to 4 parsley stems
1 bay leaf
1 sprig fresh thyme
1 1/2 tsp salt, or as needed
1. Place the chicken and water in a large pot. The water should cover the chicken by at least two inches; add more if necessary. Bring the water slowly to a boil over medium heat.
2. As the water comes to a boil, skim away any foam that rises to the surface . Adjust the heat once a boil is reached so that a slow, lazy simmer is established. Cover partially and simmer for 2 hours, skimming as often as necessary.
3. Add all of the remaining ingredients. Continue to simmer, skimming the surface as necessary, until the broth is fully flavored, about 1 hour.
4. Remove the chicken pieces from the pot and cool slightly. Dice or shred the meat and use to garnish the broth or save for another use; discard the skin and bones.
5. Strain the broth through a colander or sieve into a large metal container. Discard the solids.
6. If you are using the broth right away, skim off any fat on the surface. If you are not using the broth right away, cool it quickly by transferring it to a metal container (if it’s not in one already) and placing the container in a sink filled with ice cold water. Stir the broth as it cools, and then transfer it to storage containers. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Label and date the containers clearly before putting them into the freezer.
Make It Easier
Some stores sell packages of necks and backs that can be used to prepare broth. This broth can also be made with the carcasses of roasted birds. Save the bones after all of the meat has been pulled or carved away (freeze them if you will not be making the broth within a day or two). You will need the carcasses of about 3 birds for each batch of broth.
Catalan Beef Stew
Makes 4 servings
The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant-goers. This dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don’t have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
1 tbsp olive oil
5 slices bacon, thick-cut, diced
2 lb boneless beef chuck or bottom round, cut into 2-inch pieces
Salt as needed
Freshly ground black pepper as needed
2 cups chopped yellow onion
2 cups red wine
2 tbsp orange peel julienne
2 bay leaves
2 tsp minced garlic
2 parsley sprigs, minced
1 cup Spanish black olives, pitted
1. Add the bacon to a casserole dish or pan and sauté until the bacon is crisped and browned, 5 minutes. Transfer the bacon to a bowl with a slotted spoon, letting the oil drain back into the casserole.
2. Return the casserole to the heat and heat the oil until it shimmers. Season the beef generously with salt and pepper. Add the beef (working in batches to avoid crowding the pan) and sear on all sides until brown, about 8 minutes. Transfer the beef to the bowl with the bacon using a slotted spoon and letting the oil drain back into the casserole. Add the onion and sauté, stirring occasionally, until deeply caramelized, 25 to 30 minutes.
3. Return the beef and bacon to the casserole, add the red wine, orange peel, bay leaves, garlic, and parsley; bring the liquid to a boil. Immediately adjust the heat for a gentle simmer. Season the stew to taste with salt and pepper throughout cooking time. Simmer the stew, covered, until the beef is nearly tender, about 2 hours. Add the olives and continue to simmer until the beef is fork tender, 1 to 1 1/2 hours. Serve in heated bowls.
“Soup can be the perfect antidote for whatever ails you and they are the perfect fit for our busy lives. The New Book of Soups gives readers just what they need: lots of soups to enjoy, plenty of instruction to make the unfamiliar familiar, and gorgeous photos that will have you searching for a spoon.”
Cat Cora, Executive Chef at Bon Appétit Magazine and Food Network Iron Chef
NOTE: Received a copy of this book and it's even better than the first edition... which was great. This is a can't miss for anyone who loves soup!
World-renowned culinary college, The Culinary Institute of America, has updated one of their most popular cookbooks to create The New Book of Soups (Lebhar-Friedman; December 2009; Hardcover/$35.00; ISBN: 0-86730-860-0), with all the recipes and techniques from their original Book of Soups, but with more recipes, techniques and new color photographs. The New Book of Soups is filled with over 160 new and improved, delicious soup recipes created by the chefs at The CIA.
Like its predecessor, The New Book of Soups is the home cook’s ultimate guide for preparing appetizing soups and stews for any occasion, any time of the year. This expanded edition features an incredible array of recipes as well as illustrated step-by-step instructions and techniques that explain the basics of soup making. Helpful guidelines are included in every chapter of the book for topics such as creating Broths, Hearty Soups, Stews, Cream Soups, Puréed Soups, Bisques and Chowders, and Cold Soups. There is even a chapter on Accompaniments to add that perfect touch to any soup recipe.
Recipes in the book come from a number of different traditions and cultures, providing the home cook with an array of flavors from around the world, along with time-honored favorites. Recipes include:
• Stracciatella
• Thai Hot and Sour Soup
• Fisherman’s Soup
• Tunisian Vegetable and Bean Soup
• Vietnamese Water Spinach and Beef Soup
• Shrimp and Chicken Jambalaya
• Lamb Khorma
• Potage Au Pistou (Vegetable Soup with Garlic and Basil)
• Apple Soup
• Curried Eggplant and Lentil Soup
• New England Clam Chowder
• Italian-Style Summer Vegetable Stew
• Oxtail Stew in Red Wine
• Fresh Spring Pea Purée with Mint
• Gazpacho
• Chilled Infusion of Fresh Vegetables with Fava Beans.
A warm, delicious bowl of soup gives us the simultaneous experience of aroma, taste, texture, and temperature, all in one spoonful. Soup recipes can be easily adjusted to meet the needs of the moment or any dietary restriction. These soup recipes can be put together easily for a quick weeknight meal, doubled to accommodate a large party, and freeze beautifully to be stored and used for another day.
With its thorough approach to soup-making techniques, breadth of recipes, and beautiful color photography, The New Book of Soups is an indispensable addition to any home cook’s library.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
Sample Recipes from the Book:
Crab and Mushroom Chowder
Makes 8 servings
Many supermarkets now carry a decent selection of “exotic” mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don’t have the flavor and texture needed for this hearty soup.
5 cups assorted mushrooms (about 1 lb)
3/4 cup water
6 tbsp butter
3/4 cup diced onion
1/4 cup diced celery
1/2 cup diced leek (white and light green parts)
2 tsp minced garlic
1/2 cup all-purpose flour
1 qt Chicken Broth (Recipe below)
2 1/4 cups diced russet potatoes (peeled)
3/4 cup milk
6 tbsp dry sherry
2 tsp heavy cream
1 tsp salt, or as needed
1 tsp freshly ground black pepper, or as needed
10 oz lump backfin crabmeat, picked over for shells
1. Cut the stems from the mushrooms and slice the mushroom caps. Set the caps aside. Simmer the stems in the water for 30 minutes to make a mushroom broth. Strain the broth and set aside.
2. Heat 5 tablespoons of the butter in a large soup pot. Add the onion, celery, leek, and garlic. Cook until tender, stirring occasionally, about 4 to 6 minutes.
3. Add the flour and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook for 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids.
4. Add the potatoes to the broth and simmer until tender, about 15 minutes. Remove the pot from the heat and add the milk, 4 tablespoons sherry, and heavy cream. Season to taste with salt and pepper.
5. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender, about 7 to 10 minutes. Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper.
6. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check the seasoning once more and make any necessary adjustments. Serve in heated bowls, adding the remaining sherry to the individual bowls, if desired.
Chicken Broth
Makes about 2 quarts
Chicken broth is a crucial ingredient in soup making and the flavor of homemade broth is hard to beat. You can double or even quadruple this recipe and freeze the extra so you always have some on hand. To make a double chicken broth, substitute cold chicken stock or broth for the water in this recipe.
4 lb stewing hen or chicken parts or meaty bones, such as backs and necks
3 qt cold water
1 1/4 cups diced onion
1/3 cup diced carrot
1/2 cup diced celery
5 to 6 whole black peppercorns
3 to 4 parsley stems
1 bay leaf
1 sprig fresh thyme
1 1/2 tsp salt, or as needed
1. Place the chicken and water in a large pot. The water should cover the chicken by at least two inches; add more if necessary. Bring the water slowly to a boil over medium heat.
2. As the water comes to a boil, skim away any foam that rises to the surface . Adjust the heat once a boil is reached so that a slow, lazy simmer is established. Cover partially and simmer for 2 hours, skimming as often as necessary.
3. Add all of the remaining ingredients. Continue to simmer, skimming the surface as necessary, until the broth is fully flavored, about 1 hour.
4. Remove the chicken pieces from the pot and cool slightly. Dice or shred the meat and use to garnish the broth or save for another use; discard the skin and bones.
5. Strain the broth through a colander or sieve into a large metal container. Discard the solids.
6. If you are using the broth right away, skim off any fat on the surface. If you are not using the broth right away, cool it quickly by transferring it to a metal container (if it’s not in one already) and placing the container in a sink filled with ice cold water. Stir the broth as it cools, and then transfer it to storage containers. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Label and date the containers clearly before putting them into the freezer.
Make It Easier
Some stores sell packages of necks and backs that can be used to prepare broth. This broth can also be made with the carcasses of roasted birds. Save the bones after all of the meat has been pulled or carved away (freeze them if you will not be making the broth within a day or two). You will need the carcasses of about 3 birds for each batch of broth.
Catalan Beef Stew
Makes 4 servings
The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant-goers. This dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don’t have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
1 tbsp olive oil
5 slices bacon, thick-cut, diced
2 lb boneless beef chuck or bottom round, cut into 2-inch pieces
Salt as needed
Freshly ground black pepper as needed
2 cups chopped yellow onion
2 cups red wine
2 tbsp orange peel julienne
2 bay leaves
2 tsp minced garlic
2 parsley sprigs, minced
1 cup Spanish black olives, pitted
1. Add the bacon to a casserole dish or pan and sauté until the bacon is crisped and browned, 5 minutes. Transfer the bacon to a bowl with a slotted spoon, letting the oil drain back into the casserole.
2. Return the casserole to the heat and heat the oil until it shimmers. Season the beef generously with salt and pepper. Add the beef (working in batches to avoid crowding the pan) and sear on all sides until brown, about 8 minutes. Transfer the beef to the bowl with the bacon using a slotted spoon and letting the oil drain back into the casserole. Add the onion and sauté, stirring occasionally, until deeply caramelized, 25 to 30 minutes.
3. Return the beef and bacon to the casserole, add the red wine, orange peel, bay leaves, garlic, and parsley; bring the liquid to a boil. Immediately adjust the heat for a gentle simmer. Season the stew to taste with salt and pepper throughout cooking time. Simmer the stew, covered, until the beef is nearly tender, about 2 hours. Add the olives and continue to simmer until the beef is fork tender, 1 to 1 1/2 hours. Serve in heated bowls.
“Soup can be the perfect antidote for whatever ails you and they are the perfect fit for our busy lives. The New Book of Soups gives readers just what they need: lots of soups to enjoy, plenty of instruction to make the unfamiliar familiar, and gorgeous photos that will have you searching for a spoon.”
Cat Cora, Executive Chef at Bon Appétit Magazine and Food Network Iron Chef
NOTE: Received a copy of this book and it's even better than the first edition... which was great. This is a can't miss for anyone who loves soup!
Monday, December 14, 2009
Top 10 Food Trends For 2010
Experimentation nation, umami, and food with benefits are just three of the top 10 trends to watch in 2010, according to the experts at The Food Channel® (foodchannel.com). The website released its top 10 for ’10 today based on research conducted in conjunction with CultureWaves® (www.culturewav.es) and the International Food Futurists®.
Keeping it Real
In a back-to-basics economy it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable. It is—dare we say—a shift from convenience foods to scratch cooking.
Experimentation Nation
Restaurant concepts are in flux as people redefine what going “out” to eat means. Gastropubs, fusion dining, shareables, and communal tables are all being tried. New concepts around “fresh” and DIY will do well. Experimentation is the trend, so we’ll see concepts come and go.
More in Store
We predict growth in grocery stores, particularly as private label assumes prominence. Those old generics have morphed into their own brands, so that there is blurring and less of a caste system. Grocery stores are also doing things such as upgrading delis and fresh take-out sections, all the way to returning butchers to a place of prominence.
American, The New EthnicSM
This is all about flavor delivery. Immigration has come to the plate, and we are now defining a new Global Flavor Curve. Part comfort, part creativity, the latest flavors are coming from the great American melting pot. So, it’s about grandma’s food, but the recipes may be written in Japanese.
Food Vetting
You are what you eat! That’s what’s leading this trend—our constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful. Call it food vetting or sourcing—the issue is that people are asking where their food comes from.
Mainstreaming Sustainability
People have mainstreamed sustainability, unlike a year ago, when we were somewhat afraid to use the word. America is just now learning how to be sustainable, and Americans are holding themselves responsible. In 2010 we’ll see people and companies becoming sustainable for authentic reasons.
Food with BenefitsSM
Call it what you will—nutritional, healthful, good-for-you—but this trend toward beneficial foods is growing at a pretty big rate. Expect food to either have nutrients added, or have the word “free” (gluten-free, allergy-free).
I Want My Umami
The “foodie” has settled into a more universal designation of someone who loves food—not a food snob. They are just as likely to want a PB&J as they are to try the latest soft shell crab sushi. And they may put French fries on it! The point is experimentation and a willingness to try new things.
Will Trade for Food
In an era when you can rent a name-brand purse for a special event, we want to know how we can apply that same concept to consumables. So what do we do in a bad economy when we have more time than money and skills that we still want to put to use? We barter. We predict that we’ll all see more of the barter system come into play now that technology can assist with connections.
I, Me, Mine
It’s the rise of the individual. While sharing has come into its own in restaurant concepts, there is a separate but equal trend toward individuality. It’s part of the reason why we are making our own cheese, smoking our own meats, and making our own specialty desserts. Expect more attention to the individual, but it’s not just about portion size—it’s also about food that reflects personality.
Read more about the Top Ten Food Trends for 2010 by checking www.foodchannel.com.
Keeping it Real
In a back-to-basics economy it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable. It is—dare we say—a shift from convenience foods to scratch cooking.
Experimentation Nation
Restaurant concepts are in flux as people redefine what going “out” to eat means. Gastropubs, fusion dining, shareables, and communal tables are all being tried. New concepts around “fresh” and DIY will do well. Experimentation is the trend, so we’ll see concepts come and go.
More in Store
We predict growth in grocery stores, particularly as private label assumes prominence. Those old generics have morphed into their own brands, so that there is blurring and less of a caste system. Grocery stores are also doing things such as upgrading delis and fresh take-out sections, all the way to returning butchers to a place of prominence.
American, The New EthnicSM
This is all about flavor delivery. Immigration has come to the plate, and we are now defining a new Global Flavor Curve. Part comfort, part creativity, the latest flavors are coming from the great American melting pot. So, it’s about grandma’s food, but the recipes may be written in Japanese.
Food Vetting
You are what you eat! That’s what’s leading this trend—our constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful. Call it food vetting or sourcing—the issue is that people are asking where their food comes from.
Mainstreaming Sustainability
People have mainstreamed sustainability, unlike a year ago, when we were somewhat afraid to use the word. America is just now learning how to be sustainable, and Americans are holding themselves responsible. In 2010 we’ll see people and companies becoming sustainable for authentic reasons.
Food with BenefitsSM
Call it what you will—nutritional, healthful, good-for-you—but this trend toward beneficial foods is growing at a pretty big rate. Expect food to either have nutrients added, or have the word “free” (gluten-free, allergy-free).
I Want My Umami
The “foodie” has settled into a more universal designation of someone who loves food—not a food snob. They are just as likely to want a PB&J as they are to try the latest soft shell crab sushi. And they may put French fries on it! The point is experimentation and a willingness to try new things.
Will Trade for Food
In an era when you can rent a name-brand purse for a special event, we want to know how we can apply that same concept to consumables. So what do we do in a bad economy when we have more time than money and skills that we still want to put to use? We barter. We predict that we’ll all see more of the barter system come into play now that technology can assist with connections.
I, Me, Mine
It’s the rise of the individual. While sharing has come into its own in restaurant concepts, there is a separate but equal trend toward individuality. It’s part of the reason why we are making our own cheese, smoking our own meats, and making our own specialty desserts. Expect more attention to the individual, but it’s not just about portion size—it’s also about food that reflects personality.
Read more about the Top Ten Food Trends for 2010 by checking www.foodchannel.com.
Celebrate the holidays with Buca di Beppo
Italian eatery Buca di Beppo has decked the halls with boughs of holly and is ready to share some holiday magic with you and your family. Buca is encouraging all family, friends and large groups to book a family-style Italian dinner for the holiday season before it’s too late.
Buca di Beppo, known for its generous family-size portions, is the ideal location to celebrate the holiday season. Featuring new dishes such as baked rigatoni and Italian sausage and peppers, Buca’s affordable prices and delectable dishes will make this year a holiday to remember.
Buca is also offering free Buca bucks during the holiday season. With every $100 in gift cards purchased, guests will receive an additional $25 Reward Card FREE!
For a full listing of holiday store hours or to book your holiday gathering at Buca di Beppo, please visit www.bucadibeppo.com. Reservations are recommended.
About Buca di Beppo
Recently acquired by Planet Hollywood International, Inc., with locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Catering is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go.
Buca di Beppo, known for its generous family-size portions, is the ideal location to celebrate the holiday season. Featuring new dishes such as baked rigatoni and Italian sausage and peppers, Buca’s affordable prices and delectable dishes will make this year a holiday to remember.
Buca is also offering free Buca bucks during the holiday season. With every $100 in gift cards purchased, guests will receive an additional $25 Reward Card FREE!
For a full listing of holiday store hours or to book your holiday gathering at Buca di Beppo, please visit www.bucadibeppo.com. Reservations are recommended.
About Buca di Beppo
Recently acquired by Planet Hollywood International, Inc., with locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Catering is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go.
New Year's Eve in San Francisco
Infusion Lounge, one of San Francisco’s most innovative nightspots celebrates the New Year with a wide array of offerings from VIP club packages to hotel packaged stays and a gourmet four course dinner. Dine in 09’ and ring in a new decade afterwards.
Whether looking for a club to ring in the New Year, a great spot for a New Year’s Eve dinner or a complete package with an overnight stay, Infusion Lounge offers a diverse range of New Year’s Eve plans for you and your closest friends. The popular lounge will bring in the New Decade with two musically energized rooms presented by resident DJ’s J Espinosa and Solarz and will also include a special video set by DJ Don Lynch. In addition to the resident DJ’s guests will be treated to live musical performances, acrobatic fetes and an open premium bar up until midnight. Guests are encouraged to dress in Infusion’s colors of black, red or silver. General club admission is currently $125/person.
For an additional $50/each, guests can make dinner reservations starting at 7 p.m. at Infusion Lounge where they will be treated to a delectable four course meal, started with the amuse bouche, paired with a complimentary bottle of champagne or wine and will include the following food choices:
Dinner:
1st Course
Charred Haricot Verts & Mango Salad
Coconut-Anise Vinaigrette
2nd Course
Crab Dumplings
Sichuan Pepper Oil/Soy Reduction/Sugar Snap Peas
3nd Course
Slow-Poached Halibut with Fragrant Coconut Broth
Parsnip Puree/Mint Emulsion
or
Lemongrass Filet Mignon
Five-Spice Ginger Merlot Sauce/Scallion Mashed Potatoes
4rd Course
Dark Chocolate Marquis
Ginger Crème Anglaise/Caramel Angel Hair
or
Warm Vanilla Bean Rice Pudding
Tropical Fruit Compote/Passion Fruit Sherbet
For guests who want to avoid fighting the post midnight cab mayhem, Hotel Fusion (directly above the club) is offering a special NYE “Hangover Package.” The package includes a single night hotel stay for two guests, NYE club entry for two at Infusion Lounge, a hangover kit including Red Bull, Apsirin and Alka Seltzer, world class contintental breakfast with extended hours and a late check out. Pricing: $339* for a deluxe Queen or a Junior Suite for $449* Hotel Fusion will even offer guests an additional night stay for $49 for guests who book the NYE package.
Pricing Overview:
General Club Entry:
$125/each through 12/25
$150/each 12/26-12/31
$200/each at the door
Dinner Package:
$175/each through 12/25
VIP Tables:
$1250 starting price and admits 10 guests and includes Bottle of Champagne
Hotel Packages:
$339 Deluxe Queen, Club entry for 2 (excludes taxes)
$449 Junior Suite, Club entry for 2 (excludes taxes)
$49, additional night stay
For more information or to book NYE tickets, visit www.infusionlounge.com/2010/ or call (415) 421-8700. For Hotel information or to book NYE packages, visit: www.hotelfusion.com or call (415) 568-2525
Infusion Lounge is located at 124 Ellis St. San Francisco, CA 94102-2110 and is open Tuesday through Saturday, 6 p.m. to 2 a.m. For more information, go to www.infusionlounge.com or call (415) 421-8700.
Follow Infusion Lounge on Facebook at www.facebook.com/infusionlounge and on Twitter at www.twitter.com/infusionlounge.
ABOUT INFUSION LOUNGE
Named by Condé Nast Traveler Magazine as one of “the World’s 35 Hottest New Nightclubs” in 2009, the 6,500 square foot Infusion Lounge is one of San Francisco’s most innovative nightspots. Set in the heart of Union Square, Infusion Lounge has by design, created a new category of nightlife in a city best known for its classic neighborhood joints and traditional nightclubs. Infustion Lounge is opereated by C-TWO Group. For more information visit: www.InfusionLounge.com
ABOUT C-TWO GROUP
C-Two Group (www.ctwogroup.com) is a privately held company headquartered in San Francisco that includes C-Two Entertainment and C-Two Hotels and is the managing partner of Infusion Lounge.
Whether looking for a club to ring in the New Year, a great spot for a New Year’s Eve dinner or a complete package with an overnight stay, Infusion Lounge offers a diverse range of New Year’s Eve plans for you and your closest friends. The popular lounge will bring in the New Decade with two musically energized rooms presented by resident DJ’s J Espinosa and Solarz and will also include a special video set by DJ Don Lynch. In addition to the resident DJ’s guests will be treated to live musical performances, acrobatic fetes and an open premium bar up until midnight. Guests are encouraged to dress in Infusion’s colors of black, red or silver. General club admission is currently $125/person.
For an additional $50/each, guests can make dinner reservations starting at 7 p.m. at Infusion Lounge where they will be treated to a delectable four course meal, started with the amuse bouche, paired with a complimentary bottle of champagne or wine and will include the following food choices:
Dinner:
1st Course
Charred Haricot Verts & Mango Salad
Coconut-Anise Vinaigrette
2nd Course
Crab Dumplings
Sichuan Pepper Oil/Soy Reduction/Sugar Snap Peas
3nd Course
Slow-Poached Halibut with Fragrant Coconut Broth
Parsnip Puree/Mint Emulsion
or
Lemongrass Filet Mignon
Five-Spice Ginger Merlot Sauce/Scallion Mashed Potatoes
4rd Course
Dark Chocolate Marquis
Ginger Crème Anglaise/Caramel Angel Hair
or
Warm Vanilla Bean Rice Pudding
Tropical Fruit Compote/Passion Fruit Sherbet
For guests who want to avoid fighting the post midnight cab mayhem, Hotel Fusion (directly above the club) is offering a special NYE “Hangover Package.” The package includes a single night hotel stay for two guests, NYE club entry for two at Infusion Lounge, a hangover kit including Red Bull, Apsirin and Alka Seltzer, world class contintental breakfast with extended hours and a late check out. Pricing: $339* for a deluxe Queen or a Junior Suite for $449* Hotel Fusion will even offer guests an additional night stay for $49 for guests who book the NYE package.
Pricing Overview:
General Club Entry:
$125/each through 12/25
$150/each 12/26-12/31
$200/each at the door
Dinner Package:
$175/each through 12/25
VIP Tables:
$1250 starting price and admits 10 guests and includes Bottle of Champagne
Hotel Packages:
$339 Deluxe Queen, Club entry for 2 (excludes taxes)
$449 Junior Suite, Club entry for 2 (excludes taxes)
$49, additional night stay
For more information or to book NYE tickets, visit www.infusionlounge.com/2010/ or call (415) 421-8700. For Hotel information or to book NYE packages, visit: www.hotelfusion.com or call (415) 568-2525
Infusion Lounge is located at 124 Ellis St. San Francisco, CA 94102-2110 and is open Tuesday through Saturday, 6 p.m. to 2 a.m. For more information, go to www.infusionlounge.com or call (415) 421-8700.
Follow Infusion Lounge on Facebook at www.facebook.com/infusionlounge and on Twitter at www.twitter.com/infusionlounge.
ABOUT INFUSION LOUNGE
Named by Condé Nast Traveler Magazine as one of “the World’s 35 Hottest New Nightclubs” in 2009, the 6,500 square foot Infusion Lounge is one of San Francisco’s most innovative nightspots. Set in the heart of Union Square, Infusion Lounge has by design, created a new category of nightlife in a city best known for its classic neighborhood joints and traditional nightclubs. Infustion Lounge is opereated by C-TWO Group. For more information visit: www.InfusionLounge.com
ABOUT C-TWO GROUP
C-Two Group (www.ctwogroup.com) is a privately held company headquartered in San Francisco that includes C-Two Entertainment and C-Two Hotels and is the managing partner of Infusion Lounge.
Inn & Spa at Cedar Falls announces new seasonal menu
The Inn & Spa at Cedar Falls today unveiled a new seasonal menu that incorporates organic ingredients and the best from Ohio farms. Offered now through mid-March 2010, the new seasonal menu features entrée selections such as Chef Anthony’s Stuffed Meatloaf, Butternut Squash Ravioli, Oven-Roasted Filet Mignon, Shrimp Risotto, Macadamia Salmon and Sage Brown Butter Roasted Chicken Breast. All entrees can be upgraded to a three-course dinner, which begins with the Inn’s famous Wisconsin Cheese Ball & Olive Tapenade Basket and a choice of the Homemade Soup of the Day or The Inn’s House Salad with House Made Vinaigrette.
Reservations are highly recommended for Inn & Spa at Cedar Falls dining and are available at (800) 653-2557. Additional information and complete menus are available online at www.innatcedarfalls.com.
In addition to featuring hearty winter fare designed to warm Inn guests this season, The Inn & Spa at Cedar Falls just announced that it is now offering all of its entrees as ala carte selections. Entrees start at only $16 and can be upgraded to a three-course dinner for just $8 more. Ala carte, appetizers, salads and soups start at $4 and feature the Inn’s Wisconsin Cheese Ball & Olive Tapenade Basket, Smoked Duck Flatbread, Goat Cheese & Sherry Ciabatta Toast Points, House Made Soup of the Day, The Inn’s House Salad, Champagne-Pear Salad and Caesar Salad.
"We find that some of our guests, particularly those who are staying with us for two or more nights, may want to eat a little lighter at times," Innkeeper Ellen Grinsfelder said. "We've arranged our new menu so guests can choose just an appetizer and soup or salad if they like; or they may wish to split an entree," Grinsfelder added. "This way, they'll feel more comfortable splurging with one of Chef Anthony's amazing desserts, which really should not be missed."
In winter, the Inn & Spa at Cedar Falls dining room is open for full-service dining Wednesday through Sunday. A gourmet picnic basket is available for dinner Monday and Tuesday evening.
"This is no ordinary cold sandwich picnic," said Grinsfelder. "Our picnic baskets are designed to enjoy in your cabin or cottage and are really something special. They include such Inn favorites as Rock Cornish Hen and other delicacies."
The Inn & Spa at Cedar Falls’ staff is highly knowledgeable about the menu and its preparation, which features local, fresh and organic ingredients. They're also skilled at pairing the perfect wine from the Inn's impressive wine list with any dish. (Wine is now available daily, including Sundays.) Each entrée on the menu includes a suggested wine pairing, which may be ordered by the bottle, with some also available by the glass.
A Hocking Hills Tourism Association Certified Green destination, The Inn & Spa at Cedar Falls is located ½ mile above Hocking Hills’ scenic Cedar Falls. The region offers a variety of recreational opportunities including hiking, bird watching, canoeing and fishing, as well as exquisite photo opportunities. The Inn’s pampering spa offers a full compliment of spa services, including couples massage, girlfriend getaways, and group events. The Gathering Place at The Inn at Cedar Falls caters to weddings, reunions, business retreats and brainstorming sessions for up to 50 guests. Reservations and complete information on the Inn, Spa and Gathering Place are available at www.innatcedarfalls.com or (800) 653-2557.
Reservations are highly recommended for Inn & Spa at Cedar Falls dining and are available at (800) 653-2557. Additional information and complete menus are available online at www.innatcedarfalls.com.
In addition to featuring hearty winter fare designed to warm Inn guests this season, The Inn & Spa at Cedar Falls just announced that it is now offering all of its entrees as ala carte selections. Entrees start at only $16 and can be upgraded to a three-course dinner for just $8 more. Ala carte, appetizers, salads and soups start at $4 and feature the Inn’s Wisconsin Cheese Ball & Olive Tapenade Basket, Smoked Duck Flatbread, Goat Cheese & Sherry Ciabatta Toast Points, House Made Soup of the Day, The Inn’s House Salad, Champagne-Pear Salad and Caesar Salad.
"We find that some of our guests, particularly those who are staying with us for two or more nights, may want to eat a little lighter at times," Innkeeper Ellen Grinsfelder said. "We've arranged our new menu so guests can choose just an appetizer and soup or salad if they like; or they may wish to split an entree," Grinsfelder added. "This way, they'll feel more comfortable splurging with one of Chef Anthony's amazing desserts, which really should not be missed."
In winter, the Inn & Spa at Cedar Falls dining room is open for full-service dining Wednesday through Sunday. A gourmet picnic basket is available for dinner Monday and Tuesday evening.
"This is no ordinary cold sandwich picnic," said Grinsfelder. "Our picnic baskets are designed to enjoy in your cabin or cottage and are really something special. They include such Inn favorites as Rock Cornish Hen and other delicacies."
The Inn & Spa at Cedar Falls’ staff is highly knowledgeable about the menu and its preparation, which features local, fresh and organic ingredients. They're also skilled at pairing the perfect wine from the Inn's impressive wine list with any dish. (Wine is now available daily, including Sundays.) Each entrée on the menu includes a suggested wine pairing, which may be ordered by the bottle, with some also available by the glass.
A Hocking Hills Tourism Association Certified Green destination, The Inn & Spa at Cedar Falls is located ½ mile above Hocking Hills’ scenic Cedar Falls. The region offers a variety of recreational opportunities including hiking, bird watching, canoeing and fishing, as well as exquisite photo opportunities. The Inn’s pampering spa offers a full compliment of spa services, including couples massage, girlfriend getaways, and group events. The Gathering Place at The Inn at Cedar Falls caters to weddings, reunions, business retreats and brainstorming sessions for up to 50 guests. Reservations and complete information on the Inn, Spa and Gathering Place are available at www.innatcedarfalls.com or (800) 653-2557.
IHOP Sets Goal to Raise $1.75M on National Pancake Day 2010
IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, has announced plans to serve millions of free pancakes again next year in celebration of National Pancake Day on Tuesday, February 23, 2010. Planned as a celebration of friends, family and community, IHOP hopes the program will raise $1.75 million for Children’s Miracle Network, an international non-profit organization that raises funds for children’s hospitals, and other worthy local causes.
2010 will mark IHOP’s fifth year celebrating the national event and the company has set an ambitious goal to raise a cumulative $5 million for charity in the first five years of its free flapjack philanthropic effort. More than 1,400 IHOP restaurants throughout the United States will once again invite guests to enjoy a free short stack of IHOP’s signature buttermilk pancakes from 7 a.m. to 10 p.m. on National Pancake Day. In return, IHOP guests are asked to donate what they would have paid for the free pancakes, or more, to the Children’s Miracle Network hospital in their community, or another designated local cause.
"We are flipping for ‘five in five’ with our 2010 National Pancake Day campaign, and with our guests’ generous support, plan to reach our goal of $5 million in five years,” said Carolyn O’Keefe, IHOP’s senior vice president, marketing. "IHOP’s franchisees and guests have raised more than $3.25 million to support Children’s Miracle Network and other local charities since we started our National Pancake Day in 2006. The day has become a tradition for families and friends who wish to enjoy great food and great service while helping out a great cause.”
Children’s Miracle Network “Miracle Balloons” will be sold for $1 and $5 each and will be personalized and displayed at participating IHOP restaurants from February 1 through February 23, 2010. Miracle Balloon sales offer guests another way to show their support of Children’s Miracle Network and contribute to the National Pancake Day fundraising effort.
In 2009, IHOP gave away three million pancakes and raised nearly $1.5 million in support of Children’s Miracle Network and other local charities, far exceeding its goal to raise $1 million. Since starting its National Pancake Day celebration in 2006, IHOP has given away more than 6.1 million free pancakes to benefit children’s charities –- that stacks up more than 53.5 miles high!
For more information about IHOP’s National Pancake Day, or to learn more about Children’s Miracle Network and make an online donation, visit www.ihoppancakeday.com.
ABOUT CHILDREN’S MIRACLE NETWORK
Children’s Miracle Network is an international non-profit organization that raises funds for more than 170 children’s hospitals. Countless individuals, 90 organizations and 400 media partners unite with Children’s Miracle Network hospitals to help sick and injured kids in local communities. Donations to Children’s Miracle Network create miracles by funding medical care, research and education that saves and improves the lives of 17 million children each year. To learn more go to ChildrensMiracleNetwork.org.
ABOUT IHOP
For 51 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2009, there were 1,433 IHOPs in 50 states, Canada and Mexico. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
2010 will mark IHOP’s fifth year celebrating the national event and the company has set an ambitious goal to raise a cumulative $5 million for charity in the first five years of its free flapjack philanthropic effort. More than 1,400 IHOP restaurants throughout the United States will once again invite guests to enjoy a free short stack of IHOP’s signature buttermilk pancakes from 7 a.m. to 10 p.m. on National Pancake Day. In return, IHOP guests are asked to donate what they would have paid for the free pancakes, or more, to the Children’s Miracle Network hospital in their community, or another designated local cause.
"We are flipping for ‘five in five’ with our 2010 National Pancake Day campaign, and with our guests’ generous support, plan to reach our goal of $5 million in five years,” said Carolyn O’Keefe, IHOP’s senior vice president, marketing. "IHOP’s franchisees and guests have raised more than $3.25 million to support Children’s Miracle Network and other local charities since we started our National Pancake Day in 2006. The day has become a tradition for families and friends who wish to enjoy great food and great service while helping out a great cause.”
Children’s Miracle Network “Miracle Balloons” will be sold for $1 and $5 each and will be personalized and displayed at participating IHOP restaurants from February 1 through February 23, 2010. Miracle Balloon sales offer guests another way to show their support of Children’s Miracle Network and contribute to the National Pancake Day fundraising effort.
In 2009, IHOP gave away three million pancakes and raised nearly $1.5 million in support of Children’s Miracle Network and other local charities, far exceeding its goal to raise $1 million. Since starting its National Pancake Day celebration in 2006, IHOP has given away more than 6.1 million free pancakes to benefit children’s charities –- that stacks up more than 53.5 miles high!
For more information about IHOP’s National Pancake Day, or to learn more about Children’s Miracle Network and make an online donation, visit www.ihoppancakeday.com.
ABOUT CHILDREN’S MIRACLE NETWORK
Children’s Miracle Network is an international non-profit organization that raises funds for more than 170 children’s hospitals. Countless individuals, 90 organizations and 400 media partners unite with Children’s Miracle Network hospitals to help sick and injured kids in local communities. Donations to Children’s Miracle Network create miracles by funding medical care, research and education that saves and improves the lives of 17 million children each year. To learn more go to ChildrensMiracleNetwork.org.
ABOUT IHOP
For 51 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2009, there were 1,433 IHOPs in 50 states, Canada and Mexico. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
Friday, December 11, 2009
Dry Sack Packs a Punch for Holiday Entertaining
Dry Sack, a medium dry sherry from Spain, is a best selling aperitif and a stylish alternative to white wine. However, these days, Dry Sack is not only enjoyed over ice or straight up. Many top chefs and mixologists have discovered that this versatile sherry is a terrific flavor enhancer for savory dishes and cocktails, adding just the right amount of subtle nutty flavor. For holiday entertaining and beyond (think Super Bowl parties!) here are two recipes featuring Dry Sack as "the secret ingredient" that will be hits at your next party.
Dry Sack Sherry and Soy Sauce Glazed Chicken Wings
3 pounds chicken drumettes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups Dry Sack sherry
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons apricot preserves
3 cloves garlic, pressed
1 teaspoon toasted sesame oil
Hot sauce
1 teaspoon sherry vinegar
1 tablespoon thinly sliced scallion, optional
Arrange 2 racks about 4-inches apart in the upper third of the oven. Preheat the oven to 425°F. Generously oil 2 rimmed baking sheets or roasting pans.
Arrange the drumettes on the baking sheets and season on all sides with salt and pepper. Roast 15 minutes.
Meanwhile, combine the Dry Sack, soy sauce, preserves and garlic in a small saucepan; bring to a boil. Stir in the sesame oil and hot sauce to taste and set aside in the saucepan.
Remove the trays from the oven; carefully spoon 1/4 cup of the hot sherry mixture over the wings to coat the tops and roast another 15 minutes.
Remove the trays from the oven; turn the wings and spoon 1/4 cup sherry mixture to cot the surface. Return the trays to the oven reversing their positions on the two racks. Roast 15 to 20 minutes longer to an internal temperature of 180°F.
Return the sherry mixture to boiling. Loosen the wings from the trays with a spatula and transfer them to a large bowl; toss them with 1/4 cup of the hot sherry mixture and arrange on a serving plate.
Stir the sherry vinegar and scallion, if desired, into the remaining hot sherry mixture and use for a dipping sauce.
Spiced Winter Punch Bowl (serves 10-20 people based on 5 oz. glasses)
Recipe: Chris Hannah, French 75 Bar, Arnaud's, New Orleans
32 oz. (4 cups) gold rum
16 oz. (2 cups) Dry Sack (a little more than half of the 750 ml bottle)
8 oz. (1 cup) clove tea*
8 oz. (1 cup) orange juice
8 oz. (1 cup) lemon juice
4 cups whole cranberries (raw or cooked)
2/3 cups (about 5.5 oz) cinnamon syrup*
Combine ingredients in a large punch bowl with cubed ice.
*To make clove tea, steep 1 tablespoon of whole cloves in 8 ounces of boiling water for 5 minutes, strain.
*To make cinnamon syrup, bring one cup of water to boil with 5 cinnamon sticks in the
sauce pan. Once water is at full boil, add 2 cups sugar. Stir until dissolved. When syrup is room temperature take out cinnamon sticks.
Produced since 1906 by the world-renowned winery, Williams & Humbert, in Jerez, Spain - where the world's finest Sherry is exclusively produced - Dry Sack is a distinctive blend of the Palomino and Pedro Ximenez grapes. It is aged a minimum of six years in oak casks under Spain's time-honored solera system of fractional blending. The result is a deep-hued golden color and a balanced flavor, not too dry and not too sweet. Dry Sack is 19.5% alcohol by volume. It is sold in 140 countries. Average retail price is $15.00. Dry Sack is imported by Kindred Spirits of North America, Inc., Miami, FL. www.kindredspiritsusa.com.
Dry Sack Sherry and Soy Sauce Glazed Chicken Wings
3 pounds chicken drumettes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups Dry Sack sherry
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons apricot preserves
3 cloves garlic, pressed
1 teaspoon toasted sesame oil
Hot sauce
1 teaspoon sherry vinegar
1 tablespoon thinly sliced scallion, optional
Arrange 2 racks about 4-inches apart in the upper third of the oven. Preheat the oven to 425°F. Generously oil 2 rimmed baking sheets or roasting pans.
Arrange the drumettes on the baking sheets and season on all sides with salt and pepper. Roast 15 minutes.
Meanwhile, combine the Dry Sack, soy sauce, preserves and garlic in a small saucepan; bring to a boil. Stir in the sesame oil and hot sauce to taste and set aside in the saucepan.
Remove the trays from the oven; carefully spoon 1/4 cup of the hot sherry mixture over the wings to coat the tops and roast another 15 minutes.
Remove the trays from the oven; turn the wings and spoon 1/4 cup sherry mixture to cot the surface. Return the trays to the oven reversing their positions on the two racks. Roast 15 to 20 minutes longer to an internal temperature of 180°F.
Return the sherry mixture to boiling. Loosen the wings from the trays with a spatula and transfer them to a large bowl; toss them with 1/4 cup of the hot sherry mixture and arrange on a serving plate.
Stir the sherry vinegar and scallion, if desired, into the remaining hot sherry mixture and use for a dipping sauce.
Spiced Winter Punch Bowl (serves 10-20 people based on 5 oz. glasses)
Recipe: Chris Hannah, French 75 Bar, Arnaud's, New Orleans
32 oz. (4 cups) gold rum
16 oz. (2 cups) Dry Sack (a little more than half of the 750 ml bottle)
8 oz. (1 cup) clove tea*
8 oz. (1 cup) orange juice
8 oz. (1 cup) lemon juice
4 cups whole cranberries (raw or cooked)
2/3 cups (about 5.5 oz) cinnamon syrup*
Combine ingredients in a large punch bowl with cubed ice.
*To make clove tea, steep 1 tablespoon of whole cloves in 8 ounces of boiling water for 5 minutes, strain.
*To make cinnamon syrup, bring one cup of water to boil with 5 cinnamon sticks in the
sauce pan. Once water is at full boil, add 2 cups sugar. Stir until dissolved. When syrup is room temperature take out cinnamon sticks.
Produced since 1906 by the world-renowned winery, Williams & Humbert, in Jerez, Spain - where the world's finest Sherry is exclusively produced - Dry Sack is a distinctive blend of the Palomino and Pedro Ximenez grapes. It is aged a minimum of six years in oak casks under Spain's time-honored solera system of fractional blending. The result is a deep-hued golden color and a balanced flavor, not too dry and not too sweet. Dry Sack is 19.5% alcohol by volume. It is sold in 140 countries. Average retail price is $15.00. Dry Sack is imported by Kindred Spirits of North America, Inc., Miami, FL. www.kindredspiritsusa.com.
Wednesday, December 9, 2009
Simple Menu Change Promotes Weight Loss In Time for Summer
According to National Health and Nutrition Examination Survey, the average woman consumes 355 calories of sugar - think a milk shake or a large piece of cake - every day. The American Heart Association says women shouldn’t consume more than 100 calories of sugar, and men 150 calories of sugar, per day.
Something’s got to give.
A simple menu change with one sweet ingredient can cut hundreds of calories to help slim down just in time for the beach. With Xagave, an all-natural agave nectar, you can save yourself the expense of costly gym memberships and extravagant crash diets to feel more comfortable for the fast-approaching bathing suit season.
Xagave, the only premium blend of white and blue agave nectar, leaves a sweet, neutral taste, and replaces all the empty calories normal table sugars contain. This is the only sweetener with superior cooking qualities and health benefits that make eating right taste so good.
Many are unaware of the amount of sugar consumption that detracts from our weight loss and makes us unknowingly pile on calories. This simple step will cut out the grueling diets and punishing workouts with tasty, healthier food.
Something’s got to give.
A simple menu change with one sweet ingredient can cut hundreds of calories to help slim down just in time for the beach. With Xagave, an all-natural agave nectar, you can save yourself the expense of costly gym memberships and extravagant crash diets to feel more comfortable for the fast-approaching bathing suit season.
Xagave, the only premium blend of white and blue agave nectar, leaves a sweet, neutral taste, and replaces all the empty calories normal table sugars contain. This is the only sweetener with superior cooking qualities and health benefits that make eating right taste so good.
Many are unaware of the amount of sugar consumption that detracts from our weight loss and makes us unknowingly pile on calories. This simple step will cut out the grueling diets and punishing workouts with tasty, healthier food.
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