Laughter and creativity were the orders of the day when Otis Spunkmeyer employees welcomed five wish kids from the Make-A-Wish Foundation to their corporate offices in late October. The occasion was the second annual Otis Spunkmeyer Cookie Creation Event, which honors the company’s support of the Make-A-Wish Foundation—the world’s largest wish-granting organization benefiting children with life-threatening medical conditions. Otis Spunkmeyer has sponsored the charity for the past two years and will do so again in 2010, offering wish cookies for sale from April 15 through June 15, to raise funds.
“A group of inspirational children, a little imagination, and a well-stocked kitchen were all that was needed to make this Wish Kids’ Day a success,” said John Schiavo, president and CEO of Otis Spunkmeyer. “We saw everything from malted balls and chocolate-covered cherries to jelly beans and sour candy used as toppings for our cookies. The best part, however, is being able to bring the inspiration of these wish kids to our employees in San Leandro. It’s a reminder of why we support the Make-A-Wish Foundation in the first place. It’s about people sharing inspiration and hope, no matter what they’re doing.”
Wish kids were welcomed to the Otis Center for Excellence and paired with “chefs” from the Research and Development Lab. Each team was invited to bring its own cookie flavor dream to life by pairing Otis Spunkmeyer cookie dough with toppings the kids felt epitomized “their” Otis cookies. It was reminiscent of 2008’s gathering when Karen, a wish kid from the Greater Bay Area chapter, created Karen’s ChocKLeT Heaven Cookie, which became Otis’ official Wish Cookie for 2009. Schiavo said his company would again offer Karen’s cookie, featuring a rich chocolate cookie base topped with turquoise candy-coated chocolates and classic marshmallows, as the Otis Wish Cookie for 2010.
Following the wish cookie limited-time offering last year, Otis Spunkmeyer donated $75,000 to the Make-A-Wish Foundation. To date, the company has contributed a total of $150,000. It also offers a specialty oven and supply of cookie dough to every Make-A-Wish® chapter in the continental United States—bringing the magic of fresh-baked Otis Spunkmeyer cookies to local Make-A-Wish events and fundraisers nationwide. Employees at Otis Spunkmeyer World Headquarters and call centers across the country have supported chapters with additional fundraisers, event sponsorships, and participation in local wishes.
“Otis Spunkmeyer and its employees have been great supporters in helping us bring joy to our courageous wish kids,” said David Williams, Make-A-Wish Foundation of America president and chief executive officer. “Even beyond the donations, their interaction with our chapters and wish kids shows how fully they embrace our mission.”
Foodservice operators may request Official ’10 Wish Kits by contacting their Otis representatives, visiting www.spunkmeyer.com or calling 1-888-ASK-OTIS.
About Otis Spunkmeyer
Otis Spunkmeyer, Inc., a Northern California-based baked-goods manufacturer, markets a trusted brand name in the food and snack industry. With the #1 selling cookie dough in foodservice and a leading muffin brand at retail, the Otis Spunkmeyer brand has come to be recognized by consumers as synonymous with quality baked goods. Otis Spunkmeyer frozen cookie dough, prebaked muffins and cookies, pastries, and other quality baked goods can be found in foodservice and retail outlets throughout the country. For more product information, innovative menu ideas and recipes from Otis Spunkmeyer, visit www.spunkmeyer.com.
About Make-A-Wish Foundation
The Make-A-Wish Foundation grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. Founded in 1980 when a group of caring volunteers helped a young boy fulfill his dream of becoming a police officer, the Foundation is now the largest wish-granting charity in the world, with 65 chapters in the United States and its territories. With the help of generous donors and nearly 25,000 volunteers, the Make-A-Wish Foundation grants a wish every 40 minutes and has granted more than 185,000 wishes in the United States since its inception. For more information about the Make-A-Wish Foundation, visit wish.org and discover how you can share the power of a wish®.
Thursday, February 4, 2010
New Organic Pomegranate Powder
The crimson fruit from the pomegranate tree has been revered as a delicacy and medicine by ancient Persian and Mediterranean cultures for many centuries. In modern times, scientific research has begun to demonstrate the many health merits of this delicious superfruit. As awareness of the health benefits of superfruits like pomegranate continues to grow, so does consumer demand. In response, organic superfoods leader Navitas Naturals (www.navitasnaturals.com) has announced a new organic freeze-dried Pomegranate Powder that is easy to add to recipes.
The Power of Pomegranate
The pomegranate fruit has been found to contain a broad spectrum of vitamins and minerals, with especially notable amounts of vitamin C and potassium. This superfruit is also a powerful source of antioxidant phytoestrogens, ellagic acid, polyphenols, and anti-inflammatory essential amino acids. Among the most important effects of this collection of nutrients is the ability to inhibit free radicals, which are attributed to disease and aging.
New findings published in the January, 2010 edition of Cancer Prevention Research indicate that pomegranates contain phytochemicals including ellagic acid that may reduce the risk that women will develop hormone-dependent breast cancers. Previous research has indicated that the oil from the pomegranate seed has been proven effective against the proliferation of breast cancer cells in vitro.
Pomegranate’s contribution to cardiovascular health has also been widely celebrated. The juice of the pomegranate has been shown to be effective at reducing heart disease risk factors including: LDL oxidation; macrophage oxidative status; and foam cell formation (important components of atherosclerosis and cardiovascular disease). Pomegranate juice has also been shown to reduce systolic blood pressure (inhibiting the serum angiotensin-converting enzyme), may inhibit viral infections, and can also have antibacterial effects against dental plaque. New research presented at the Malta Polyphenols Conference in October 2009 also indicates that pomegranates may also ease menopausal symptoms and discomfort.
Offered in a 8-ounce re-sealable package for $21.99, Navitas Naturals Pomegranate Powder is 100% freeze dried and certified organic, kosher, vegan and raw. The fruit of the pomegranate tree is one of the most distinctive in the world. It has a crimson colored rind that contains hundreds of ruby-like juicy seeds and white pith. One of the oldest known fruits, pomegranates are native to the ancient regions of Persia.
From a health perspective, Navitas Naturals Pomegranate Powder is powerful; however, its flavor is quite the opposite. Pomegranate’s mild fruity flavor makes it easy to incorporate into a wide variety of recipes. Just a spoonful or two stirred into juice or tea, or blended into a smoothie is an easy way to gain energizing and essential nutrients. Navitas Naturals Pomegranate Powder can also be enjoyed in desserts such as chocolate pudding or truffles, and it can serve as a superfood boost to homemade energy bars. Below is a recipe for the Pomegranate Strawberry Margarita by Kristensraw.com, and many more Pomegranate ideas can be found at http://www.navitasnaturals.com/recipes/pomegranate-recipes.html.
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. The award-winning company’s products are of the highest quality, and are sourced directly from farmers that cultivate their crops in a sustainable manner 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.
The Power of Pomegranate
The pomegranate fruit has been found to contain a broad spectrum of vitamins and minerals, with especially notable amounts of vitamin C and potassium. This superfruit is also a powerful source of antioxidant phytoestrogens, ellagic acid, polyphenols, and anti-inflammatory essential amino acids. Among the most important effects of this collection of nutrients is the ability to inhibit free radicals, which are attributed to disease and aging.
New findings published in the January, 2010 edition of Cancer Prevention Research indicate that pomegranates contain phytochemicals including ellagic acid that may reduce the risk that women will develop hormone-dependent breast cancers. Previous research has indicated that the oil from the pomegranate seed has been proven effective against the proliferation of breast cancer cells in vitro.
Pomegranate’s contribution to cardiovascular health has also been widely celebrated. The juice of the pomegranate has been shown to be effective at reducing heart disease risk factors including: LDL oxidation; macrophage oxidative status; and foam cell formation (important components of atherosclerosis and cardiovascular disease). Pomegranate juice has also been shown to reduce systolic blood pressure (inhibiting the serum angiotensin-converting enzyme), may inhibit viral infections, and can also have antibacterial effects against dental plaque. New research presented at the Malta Polyphenols Conference in October 2009 also indicates that pomegranates may also ease menopausal symptoms and discomfort.
Offered in a 8-ounce re-sealable package for $21.99, Navitas Naturals Pomegranate Powder is 100% freeze dried and certified organic, kosher, vegan and raw. The fruit of the pomegranate tree is one of the most distinctive in the world. It has a crimson colored rind that contains hundreds of ruby-like juicy seeds and white pith. One of the oldest known fruits, pomegranates are native to the ancient regions of Persia.
From a health perspective, Navitas Naturals Pomegranate Powder is powerful; however, its flavor is quite the opposite. Pomegranate’s mild fruity flavor makes it easy to incorporate into a wide variety of recipes. Just a spoonful or two stirred into juice or tea, or blended into a smoothie is an easy way to gain energizing and essential nutrients. Navitas Naturals Pomegranate Powder can also be enjoyed in desserts such as chocolate pudding or truffles, and it can serve as a superfood boost to homemade energy bars. Below is a recipe for the Pomegranate Strawberry Margarita by Kristensraw.com, and many more Pomegranate ideas can be found at http://www.navitasnaturals.com/recipes/pomegranate-recipes.html.
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. The award-winning company’s products are of the highest quality, and are sourced directly from farmers that cultivate their crops in a sustainable manner 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.
Chocolate & Vanilla for Valentine's Day
People are constantly looking for inexpensive, meaningful ways to recognize their colleagues and loved ones – whether it is a co-worker, boss, parent or friend. Home-baked treats are the perfect alternative to costly gifts, but many home bakers feel they lack the skills to create delicious desserts. Sarah Levy, Chicago Pastry Chef and owner of Sarah’s Pastries & Candies, gives tips, instructions and advice in her new cookbook, Sweetness.
Sweetness is lined page after page with delectable treats, many featuring the classic dessert ingredient – vanilla. Vanilla is featured in recipes such as Mom’s Almond Moon Cookies, Amy’s Amazing Carrot Cupcakes and Vanilla Bean Chocolate Truffles.
Sarah recommends her hometown vanilla specialist, Nielsen-Massey Vanillas. “Vanilla extract is simply indispensable. I just love the Nielsen-Massey brand,” Levy said.
Nielsen-Massey uses a proprietary cold extraction process which gently coaxes the maximum flavor possible from the beans. The result is a sweet, creamy, mellow Pure Vanilla that is an excellent ingredient for general cooking and baking
Nielsen-Massey is headquartered in Waukegan, Illinois, which makes Nielsen-Massey and Levy a perfect match.
Rafael’s Righteous Cream Cheese Brownies
Courtesy of Sweetness cookbook
2 sticks (16 T) unsalted butter, warmed to room temperature
¾ cup unsweetened chocolate (Sarah recommends Valrhona or Callebaut)
3 cups, divided Granulated sugar
½ cup all-purpose flour, sifted
6 large, divided whole eggs, warmed to room temperature
¼ teaspoon salt
2 teaspoons vanilla extract (Sarah recommends Nielsen-Massey brand)
2 ½ packages (1 LB 4oz) cream cheese, warmed to room temperature
Preheat oven to 300ºF.
Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl.
Using a whisk, blend 2 cups of sugar and the salt into the chocolate-butter mixture.
Slowly add 4 of the eggs to the mixture, 1 at a time.
In 3 separate batches, add in the flour.
Add the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time. (For the step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
Measure out 1 ½ cups of the chocolate mixture and set aside to use as a topping.
Pour the remaining chocolate mixture into the greased 9 x 13-inch pans.
Spread the cream cheese mixture on top of the chocolate mixture.
Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about 1 inch apart.
Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.
Bake at 300ºF for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.
Makes about 36 brownies
About Sweetness
Sarah Levy has been making great-tasting treats her whole life – and since 2005, when she opened her first shop in Chicago, she’s been sharing her love for great baked goods, candies and other sweets with the world. Now, in her first book, she’s bringing her expertise to home bakers who hunger to make their own bakery-quality treats. Sarah's warm personality, step-by-step instructions and vibrant color photos make this the perfect addition to the bookshelf of both budding chefs and seasoned pros.
About Nielsen-Massey Vanillas
Throughout its more than 100-year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.
Nielsen-Massey Vanillas also carries a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are certified Kosher and gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Sweetness is lined page after page with delectable treats, many featuring the classic dessert ingredient – vanilla. Vanilla is featured in recipes such as Mom’s Almond Moon Cookies, Amy’s Amazing Carrot Cupcakes and Vanilla Bean Chocolate Truffles.
Sarah recommends her hometown vanilla specialist, Nielsen-Massey Vanillas. “Vanilla extract is simply indispensable. I just love the Nielsen-Massey brand,” Levy said.
Nielsen-Massey uses a proprietary cold extraction process which gently coaxes the maximum flavor possible from the beans. The result is a sweet, creamy, mellow Pure Vanilla that is an excellent ingredient for general cooking and baking
Nielsen-Massey is headquartered in Waukegan, Illinois, which makes Nielsen-Massey and Levy a perfect match.
Rafael’s Righteous Cream Cheese Brownies
Courtesy of Sweetness cookbook
2 sticks (16 T) unsalted butter, warmed to room temperature
¾ cup unsweetened chocolate (Sarah recommends Valrhona or Callebaut)
3 cups, divided Granulated sugar
½ cup all-purpose flour, sifted
6 large, divided whole eggs, warmed to room temperature
¼ teaspoon salt
2 teaspoons vanilla extract (Sarah recommends Nielsen-Massey brand)
2 ½ packages (1 LB 4oz) cream cheese, warmed to room temperature
Preheat oven to 300ºF.
Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl.
Using a whisk, blend 2 cups of sugar and the salt into the chocolate-butter mixture.
Slowly add 4 of the eggs to the mixture, 1 at a time.
In 3 separate batches, add in the flour.
Add the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time. (For the step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
Measure out 1 ½ cups of the chocolate mixture and set aside to use as a topping.
Pour the remaining chocolate mixture into the greased 9 x 13-inch pans.
Spread the cream cheese mixture on top of the chocolate mixture.
Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about 1 inch apart.
Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.
Bake at 300ºF for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.
Makes about 36 brownies
About Sweetness
Sarah Levy has been making great-tasting treats her whole life – and since 2005, when she opened her first shop in Chicago, she’s been sharing her love for great baked goods, candies and other sweets with the world. Now, in her first book, she’s bringing her expertise to home bakers who hunger to make their own bakery-quality treats. Sarah's warm personality, step-by-step instructions and vibrant color photos make this the perfect addition to the bookshelf of both budding chefs and seasoned pros.
About Nielsen-Massey Vanillas
Throughout its more than 100-year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.
Nielsen-Massey Vanillas also carries a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are certified Kosher and gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Wednesday, February 3, 2010
Good to the Grain
When Kim Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours and GOOD THE GRAIN (Stewart, Tabori & Chang; March 2010; $29.95 US / $ 38.95 CAN; ISBN 978-1-58479-830-9) is the delicious result. Boyce has truly reinvented the wheel with her collection of 75 recipes that feature 12 different whole-grain flours, from amaranth to teff.
Boyce introduces each chapter by explaining important characteristics of the featured flour and how best to pair its unique flavor with seasonal ingredients. Buckwheat’s fruity, almost bitter profile pairs well with fall fruits. Oat’s pure, milky flavor pairs well with chocolate and nuts. Boyce’s approach produces baked goods that are balanced and sophisticated, delicate and delicious. Some of the recipes include:
Whole Wheat Flour—Chocolate Chip Cookies.
Amaranth Flour—Muscovado Sugar Cake
Barley Flour—Strawberry Barley Scones
Buckwheat Flour—Pear and Buckwheat Pancakes
Corn Flour—Rhubarb Tarts
Kamut Flour—Chocolate Babka
Multigrain Flour—FiveGrain Cream Waffles
Oat Flour—Ginger Peach Muffins
Quinoa Flour—Banana Walnut Cake
Rye Flour—Apricot Boysenberry Tarts
Spelt Flour—Olive Oil Cake
Teff Flour—Date Nut Bread
GOOD TO THE GRAIN also has a chapter on making wonderful jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Quentin Bacon’s lush photography rounds out this truly groundbreaking cookbook. GOOD TO THE GRAIN vibrantly showcases the glories of whole-grain baking—making this information-packed and beautiful book is a must-have for any kitchen!
About the author
Kim Boyce is a former pastry chef at Spago and Campanile. She has contributed to Bon Appetit and has been featured in the Los Angeles Times as both subject and contributor. She lives in Los Angeles with her husband and two daughters.
Good to the Grain: Baking with Whole-Grain Flours
By Kim Boyce
Photographs by Quentin Bacon
Stewart, Tabori & Chang / March 2010
$29.95 U.S / $38.95 CAN; ISBN 978-1-58479-830-9
75 recipes / 35 color photographs / 208 pages; 9 x 9 Hardcover with jacket
Honey Amaranth Waffles
2 ounces (1/2 stick) unsalted butter, melted, for the waffle iron
Dry mix:
1/4 cup amaranth flour
1/4 cup flaxseed meal
1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Wet mix:
2 cups buttermilk
1/4 cup plus 2 tablespoons honey
2 eggs
2 tablespoons unsalted butter, melted and cooled slightly
Finish:
Greek yogurt, optional
1. Turn the waffle iron to its highest setting. Even if you don’t usually heat it this high, these waffles come out best when cooked at high heat. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. In a medium bowl, whisk together the wet ingredients until thoroughly combined. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter will begin to bubble and swell as the baking soda begins to react with the buttermilk.
3. Brush the waffle iron generously with butter; this is the key to a crisp crust. Use a ladle or measuring cup to scoop 1/2 cup batter onto the spaces of the iron. Promptly close, and listen for the iron to sigh as the batter begins to cook. The smell wafting from the iron starts out like a freshly kneaded loaf of bread, then becomes toasty. Remove the waffle when the indicator light shows that it is done, or when a quick peek shows that it’s turned a dark golden-brown, 4 to 6 minutes. Remove the hot waffle with a fork, and repeat with the remaining batter.
4. The waffles are best eaten right off the griddle, with a bit of butter, a drizzle of honey, or a hearty spoonful of Greek yogurt, as desired.
Boyce introduces each chapter by explaining important characteristics of the featured flour and how best to pair its unique flavor with seasonal ingredients. Buckwheat’s fruity, almost bitter profile pairs well with fall fruits. Oat’s pure, milky flavor pairs well with chocolate and nuts. Boyce’s approach produces baked goods that are balanced and sophisticated, delicate and delicious. Some of the recipes include:
Whole Wheat Flour—Chocolate Chip Cookies.
Amaranth Flour—Muscovado Sugar Cake
Barley Flour—Strawberry Barley Scones
Buckwheat Flour—Pear and Buckwheat Pancakes
Corn Flour—Rhubarb Tarts
Kamut Flour—Chocolate Babka
Multigrain Flour—FiveGrain Cream Waffles
Oat Flour—Ginger Peach Muffins
Quinoa Flour—Banana Walnut Cake
Rye Flour—Apricot Boysenberry Tarts
Spelt Flour—Olive Oil Cake
Teff Flour—Date Nut Bread
GOOD TO THE GRAIN also has a chapter on making wonderful jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Quentin Bacon’s lush photography rounds out this truly groundbreaking cookbook. GOOD TO THE GRAIN vibrantly showcases the glories of whole-grain baking—making this information-packed and beautiful book is a must-have for any kitchen!
About the author
Kim Boyce is a former pastry chef at Spago and Campanile. She has contributed to Bon Appetit and has been featured in the Los Angeles Times as both subject and contributor. She lives in Los Angeles with her husband and two daughters.
Good to the Grain: Baking with Whole-Grain Flours
By Kim Boyce
Photographs by Quentin Bacon
Stewart, Tabori & Chang / March 2010
$29.95 U.S / $38.95 CAN; ISBN 978-1-58479-830-9
75 recipes / 35 color photographs / 208 pages; 9 x 9 Hardcover with jacket
Honey Amaranth Waffles
2 ounces (1/2 stick) unsalted butter, melted, for the waffle iron
Dry mix:
1/4 cup amaranth flour
1/4 cup flaxseed meal
1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Wet mix:
2 cups buttermilk
1/4 cup plus 2 tablespoons honey
2 eggs
2 tablespoons unsalted butter, melted and cooled slightly
Finish:
Greek yogurt, optional
1. Turn the waffle iron to its highest setting. Even if you don’t usually heat it this high, these waffles come out best when cooked at high heat. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. In a medium bowl, whisk together the wet ingredients until thoroughly combined. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter will begin to bubble and swell as the baking soda begins to react with the buttermilk.
3. Brush the waffle iron generously with butter; this is the key to a crisp crust. Use a ladle or measuring cup to scoop 1/2 cup batter onto the spaces of the iron. Promptly close, and listen for the iron to sigh as the batter begins to cook. The smell wafting from the iron starts out like a freshly kneaded loaf of bread, then becomes toasty. Remove the waffle when the indicator light shows that it is done, or when a quick peek shows that it’s turned a dark golden-brown, 4 to 6 minutes. Remove the hot waffle with a fork, and repeat with the remaining batter.
4. The waffles are best eaten right off the griddle, with a bit of butter, a drizzle of honey, or a hearty spoonful of Greek yogurt, as desired.
Tuesday, February 2, 2010
Vito's Café and Domenico Selections Wine Event
Vito’s Café and New York City based wine importer Domenico Selections partner Terrence Hughes present Domenico Italian Wine Tasting Event - sure to impress your palate and pocket book.
On Wednesday February 17, 2010 at 7:00 p.m the event includes 7 small tasting courses accompanied by wines that surround the regions of Campania & Toscanca and Basilicata. The pricing is set at $35.00 plus tax plus service.
Interested parties can call 859-442-9444 to make reservations.
The menu:
I.
Flight of Cheese
with red onion compote & fig jam
Wine
Mustilli Falanghina 2008
Sant’Agata dei Goti, Campania
II.
Honey-Goat Cheese
with Golden Beets
Wine
Mustilli Piedirosso 2008
Sannio, Campania
III.
Arancine
with fresh mozzarella, peas, & ground beef
Wine
Reale Cardamone 2006
Colli di Salerno, Campania
IV.
Wild Mushroom Soup
with Roasted Apple
Wine
Piandibugnano L’erpico, Toscana 2005
V.
Agnolotti
filled with Ricotta and Reggiano Parmigiano,
finished with Sage Brown Butter & Crispy Prosciutto
Wine
Petrale Aglianico, 2006
Terra di Vento, Campania
ABOUT Domenico Selections: Terence Hughes is a Partner of Domenico Selections. He was driven to start the company by two life-long obsessions, Italy and wine. For over 20 years he was in the advertising business, which taught him value of positioning, targeting and market segmentation. This experience guided him in creating his Italian wine blog, mondosapore.com, in 2005. And the rest, as they say, is history.
Today Strappo, as his Italian friends call him, is happy to bet the farm on the proposition that Italy's wines represent an excellent combination of quality, character and value. Currently he's in love with Campania, but he may fall hard for Basilicata next, or Marche, or Liguria. Strappo's always hot to find the greatest newest thing. Strappo Polo, you might call him.
For more information on Domenico Selections go to http://domenicoselections.com/
ABOUT: Vito’s Café is the special destination for many types of occasions: birthdays, anniversaries, business meetings, Christmas parties, rehearsal dinners, weddings…and your special evening out on the town. Our food is the perfect blend of Italian classics from the many regions that define the great country of Italy. Some dishes hail from Tuscany, others have origins in Bologna, and for the big zesty flavors our chef pays homage to the island of Sicily.
More than the food defines the ambiance at Vito’s Café, as many of our servers are trained singers who hail from the Cincinnati College Conservatory of Music and Northern Kentucky University. It would be an understatement to say that the singing servers add a touch of class: throughout the course of the meal, the singers rise to the occasion belting out Broadway show tunes, opera ballads and jazz standards.
Please contact Vito’s Café at 859-442-9444 for reservations.
On Wednesday February 17, 2010 at 7:00 p.m the event includes 7 small tasting courses accompanied by wines that surround the regions of Campania & Toscanca and Basilicata. The pricing is set at $35.00 plus tax plus service.
Interested parties can call 859-442-9444 to make reservations.
The menu:
I.
Flight of Cheese
with red onion compote & fig jam
Wine
Mustilli Falanghina 2008
Sant’Agata dei Goti, Campania
II.
Honey-Goat Cheese
with Golden Beets
Wine
Mustilli Piedirosso 2008
Sannio, Campania
III.
Arancine
with fresh mozzarella, peas, & ground beef
Wine
Reale Cardamone 2006
Colli di Salerno, Campania
IV.
Wild Mushroom Soup
with Roasted Apple
Wine
Piandibugnano L’erpico, Toscana 2005
V.
Agnolotti
filled with Ricotta and Reggiano Parmigiano,
finished with Sage Brown Butter & Crispy Prosciutto
Wine
Petrale Aglianico, 2006
Terra di Vento, Campania
ABOUT Domenico Selections: Terence Hughes is a Partner of Domenico Selections. He was driven to start the company by two life-long obsessions, Italy and wine. For over 20 years he was in the advertising business, which taught him value of positioning, targeting and market segmentation. This experience guided him in creating his Italian wine blog, mondosapore.com, in 2005. And the rest, as they say, is history.
Today Strappo, as his Italian friends call him, is happy to bet the farm on the proposition that Italy's wines represent an excellent combination of quality, character and value. Currently he's in love with Campania, but he may fall hard for Basilicata next, or Marche, or Liguria. Strappo's always hot to find the greatest newest thing. Strappo Polo, you might call him.
For more information on Domenico Selections go to http://domenicoselections.com/
ABOUT: Vito’s Café is the special destination for many types of occasions: birthdays, anniversaries, business meetings, Christmas parties, rehearsal dinners, weddings…and your special evening out on the town. Our food is the perfect blend of Italian classics from the many regions that define the great country of Italy. Some dishes hail from Tuscany, others have origins in Bologna, and for the big zesty flavors our chef pays homage to the island of Sicily.
More than the food defines the ambiance at Vito’s Café, as many of our servers are trained singers who hail from the Cincinnati College Conservatory of Music and Northern Kentucky University. It would be an understatement to say that the singing servers add a touch of class: throughout the course of the meal, the singers rise to the occasion belting out Broadway show tunes, opera ballads and jazz standards.
Please contact Vito’s Café at 859-442-9444 for reservations.
The G-Spout - A New Cooking Innovation
There’s a cool new tool quickly becoming a kitchen staple. The G-Spout is a brand new utensil that simply clips on to the side of saucepans, frying pans, cans, double boilers, and bowls, taking the mess and waste out of pouring.
The G-Spout is a removable spout and strainer eliminating messes when pouring sauces, batters, soups, and cooking oil. Made of high temperature food grade silicone- it’s microwaveable and dishwasher safe. This cool tool is perfect for straining extra oil from your food as well! This new fun foodie find is only $12.99. Check it out at www.g-Spout.com
The G-Spout is a removable spout and strainer eliminating messes when pouring sauces, batters, soups, and cooking oil. Made of high temperature food grade silicone- it’s microwaveable and dishwasher safe. This cool tool is perfect for straining extra oil from your food as well! This new fun foodie find is only $12.99. Check it out at www.g-Spout.com
Monday, February 1, 2010
Uncover Ginger with New All Natural SKYY Infusions Ginger
Each year, chefs and mixologists scour the globe to uncover the next hot flavor or ingredient to add another layer of innovation and intrigue to their masterpieces. Previous bartending darlings include mint, pomegranate and basil, all of which are designed to help make a delicious cocktail worth talking about. Recently, however, the crown has been passed to a new ingredient, which has been quietly charming food and drink recipes for thousands of years – Ginger.
Unique, exotic and deliciously sophisticated, we invite you to Uncover Ginger, the latest addition to the All Natural SKYY Infusions line.
Using our signature infusion process, premium SKYY Vodka is carefully infused with real ginger for an all-natural and irresistibly fresh, sweet taste. Upon tasting SKYY Infusions Ginger, one can easily recognize the delicious flavors of spiced and juiced ginger, roasted oranges and mild notes of cinnamon. The flavor profile is reminiscent of ginger ale, yet with a more intricate aroma and taste commonly associated with a homemade infusion. Of course, we’ve made the infusion process that can take up to two weeks, as easy as walking down to your local liquor store.
SKYY Infusions Ginger will be rolling out in stores this spring as the only nationally available ginger-infused vodka on the market. It joins the entire line of All Natural SKYY Infusions: Citrus, Pineapple, Cherry, Grape, Raspberry and Passion Fruit. Below is our collection of signature cocktails specially designed to highlight our newest Infusion. SKYY Infusions Ginger is also delicious when mixed with simple ingredients like cola, 7UP® or club soda.
Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda
Muddle cranberries and pineapple in a cocktail shaker. Add ice and rest of ingredients except soda and shake vigorously. Pour into a Collins glass with fresh ice and top with soda. Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass.
Sweet Heat
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 oz. Small, De-seeded Habanero Pepper Slice
0.75 oz. Agave Syrup
0.75 oz. Fresh Lime Juice
Candied Ginger
Gently muddle pepper slice in cocktail shaker. Add the rest of the ingredients, with the exception of candied ginger, with ice. Shake vigorously and strain into a cocktail glass. Garnish with candied ginger on rim of glass.
Ginger Sour
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
1 oz. Lemon Juice
0.5 oz. Egg White
0.5 oz. Maple Syrup
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with twist of lemon.
Ginger Goddess
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 Fresh Kiwi
3 Large Slices of Anjou Pear
Champagne (or Sparkling Wine)
Muddle kiwi and pear in a cocktail shaker. Add SKYY Infusions Ginger with ice and shake vigorously. Strain into a champagne flute and top with Champagne or Sparkling Wine. Garnish with a slice of kiwi.
Ginger & Bloody Mary Ann
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
4 oz. Tomato Juice
0.5 oz. Lemon Juice
0.5 Tbsp. Salted Capers
1 Tbsp. Bacon Bits
2 Dashes Worcestershire Sauce
Combine all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with fresh ice. Garnish with pickled green bean.
Unique, exotic and deliciously sophisticated, we invite you to Uncover Ginger, the latest addition to the All Natural SKYY Infusions line.
Using our signature infusion process, premium SKYY Vodka is carefully infused with real ginger for an all-natural and irresistibly fresh, sweet taste. Upon tasting SKYY Infusions Ginger, one can easily recognize the delicious flavors of spiced and juiced ginger, roasted oranges and mild notes of cinnamon. The flavor profile is reminiscent of ginger ale, yet with a more intricate aroma and taste commonly associated with a homemade infusion. Of course, we’ve made the infusion process that can take up to two weeks, as easy as walking down to your local liquor store.
SKYY Infusions Ginger will be rolling out in stores this spring as the only nationally available ginger-infused vodka on the market. It joins the entire line of All Natural SKYY Infusions: Citrus, Pineapple, Cherry, Grape, Raspberry and Passion Fruit. Below is our collection of signature cocktails specially designed to highlight our newest Infusion. SKYY Infusions Ginger is also delicious when mixed with simple ingredients like cola, 7UP® or club soda.
Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda
Muddle cranberries and pineapple in a cocktail shaker. Add ice and rest of ingredients except soda and shake vigorously. Pour into a Collins glass with fresh ice and top with soda. Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass.
Sweet Heat
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 oz. Small, De-seeded Habanero Pepper Slice
0.75 oz. Agave Syrup
0.75 oz. Fresh Lime Juice
Candied Ginger
Gently muddle pepper slice in cocktail shaker. Add the rest of the ingredients, with the exception of candied ginger, with ice. Shake vigorously and strain into a cocktail glass. Garnish with candied ginger on rim of glass.
Ginger Sour
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
1 oz. Lemon Juice
0.5 oz. Egg White
0.5 oz. Maple Syrup
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with twist of lemon.
Ginger Goddess
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 Fresh Kiwi
3 Large Slices of Anjou Pear
Champagne (or Sparkling Wine)
Muddle kiwi and pear in a cocktail shaker. Add SKYY Infusions Ginger with ice and shake vigorously. Strain into a champagne flute and top with Champagne or Sparkling Wine. Garnish with a slice of kiwi.
Ginger & Bloody Mary Ann
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
4 oz. Tomato Juice
0.5 oz. Lemon Juice
0.5 Tbsp. Salted Capers
1 Tbsp. Bacon Bits
2 Dashes Worcestershire Sauce
Combine all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with fresh ice. Garnish with pickled green bean.
Friday, January 29, 2010
Valentine's at Orchids at Palm Court
Let Orchids at Palm Court create the perfect Valentine's Day in Cincinnati's most romantic setting!
Five Course
Prix Fixe Menu Available
Saturday, February 13 & Sunday, February 14
5:30pm-10:00pm
$75 per person
First Course
Choice of
Butter Poached Maine Lobster
with Ricotta Cheese and Organic Egg Ravioli
with Black Truffle "Carbonara"
Seared Scallop
Unagi Terrine, Celery Root, Blood Oranges,
Cracked Almonds and Curry Oil
Seared Tuna
Potato Crusted, House Cured Bacon and Brussels Sprout Salad
Second Course
Choice of
Roasted Pepper and "Floating" Mozzarella Salad
Baby Arugula, Saffron Tuile, Marinated Onions and Avocado
Marinated Baby Beets
Blue Cheese Beignets, Pickled Turnips and Clotted Cream
Arugula Salad
Salt Cured Foie Gras, Late Harvest Riesling Vinaigrette and Cranberry Gelee
Third Course
Choice of
Veal Sweetbreads
Buttermilk Celery Salad, Sherry Vinaigrette and Smoked Paprika
Bourbon Barrel Soy Braised Pork Belly
Tart Apple-Caraway Salad and Grain Mustard Jus
Line Caught Loup De Mer
Little Neck Clams, Maitake Mushrooms, and Verjus Sauce
John Dory "En Papillote"
Preserved Tomato Vinaigrette, Chayote Squash
and Mint-Walnut Yogurt
Fourth Course
Choice of
Three Hour New York Strip Loin
Red Wine Braised Oxtails, Semolina Gnocchi,
Curly Spinach and Heirloom Carrots
Roasted Duck Breast
Braised Cabbage Pierogis, Cipollini Onions and Grain Mustard Jus
Black Vinegar Braised Beef Cheeks
Roasted Maitake Mushrooms, Swiss Chard
and Green Onion Gnudis
Fifth Course
Choice of
Artisenal Cheese Course
A Selection of Domestic Cheese's and House Made Crackers
Frozen Passion Fruit Soufflé
Pineapple Confit and Candied Currents
Chocolate Bête Noire
White Chocolate Chantilly, Almond Macaroon and Fresh Berries
Dessert Duet
A Duet of Frozen Passion Fruit Soufflé and Chocolate Bête Noire
Vegetarian Option Available
Five Course
Prix Fixe Menu Available
Saturday, February 13 & Sunday, February 14
5:30pm-10:00pm
$75 per person
First Course
Choice of
Butter Poached Maine Lobster
with Ricotta Cheese and Organic Egg Ravioli
with Black Truffle "Carbonara"
Seared Scallop
Unagi Terrine, Celery Root, Blood Oranges,
Cracked Almonds and Curry Oil
Seared Tuna
Potato Crusted, House Cured Bacon and Brussels Sprout Salad
Second Course
Choice of
Roasted Pepper and "Floating" Mozzarella Salad
Baby Arugula, Saffron Tuile, Marinated Onions and Avocado
Marinated Baby Beets
Blue Cheese Beignets, Pickled Turnips and Clotted Cream
Arugula Salad
Salt Cured Foie Gras, Late Harvest Riesling Vinaigrette and Cranberry Gelee
Third Course
Choice of
Veal Sweetbreads
Buttermilk Celery Salad, Sherry Vinaigrette and Smoked Paprika
Bourbon Barrel Soy Braised Pork Belly
Tart Apple-Caraway Salad and Grain Mustard Jus
Line Caught Loup De Mer
Little Neck Clams, Maitake Mushrooms, and Verjus Sauce
John Dory "En Papillote"
Preserved Tomato Vinaigrette, Chayote Squash
and Mint-Walnut Yogurt
Fourth Course
Choice of
Three Hour New York Strip Loin
Red Wine Braised Oxtails, Semolina Gnocchi,
Curly Spinach and Heirloom Carrots
Roasted Duck Breast
Braised Cabbage Pierogis, Cipollini Onions and Grain Mustard Jus
Black Vinegar Braised Beef Cheeks
Roasted Maitake Mushrooms, Swiss Chard
and Green Onion Gnudis
Fifth Course
Choice of
Artisenal Cheese Course
A Selection of Domestic Cheese's and House Made Crackers
Frozen Passion Fruit Soufflé
Pineapple Confit and Candied Currents
Chocolate Bête Noire
White Chocolate Chantilly, Almond Macaroon and Fresh Berries
Dessert Duet
A Duet of Frozen Passion Fruit Soufflé and Chocolate Bête Noire
Vegetarian Option Available
Spring Cocktail Recipes From PAMA
PAMA Ginger Orange Twist
1 ¼ oz PAMA
1 ¼ oz Super Premium Orange Flavored Vodka
1 oz Orange Juice
1 spoon fresh ginger
1 each orange slice muddled
½ oz simple syrup
Method: muddle, shake and strain
Garnish: Orange wedge, pomegranate seeds, ginger slice
The PAMA Mermaid
1 part PAMA Pomegranate Liqueur
1 part Orange Vodka
Splash of Lemon-lime Soda
Dash of Pineapple juice
Straight pour on ice served in a low-ball glass. Garnish with maraschino cherry garnish in
the glass.
1 ¼ oz PAMA
1 ¼ oz Super Premium Orange Flavored Vodka
1 oz Orange Juice
1 spoon fresh ginger
1 each orange slice muddled
½ oz simple syrup
Method: muddle, shake and strain
Garnish: Orange wedge, pomegranate seeds, ginger slice
The PAMA Mermaid
1 part PAMA Pomegranate Liqueur
1 part Orange Vodka
Splash of Lemon-lime Soda
Dash of Pineapple juice
Straight pour on ice served in a low-ball glass. Garnish with maraschino cherry garnish in
the glass.
Thursday, January 28, 2010
Exquisite Mouthwatering Food is The Key to the Ultimate in Romanceand Relationships
A wonderful topic and guest for Valentine's Day and beyond
Review and promotion copies, high resolution photographs of the author, books and recipes, and interviews are all available upon request. Recipes may be excerpted in whole or part. Special feature story or interview inquiries welcome. Eric is available for emergency 911 interviews. He is available in the Denver area locally and nationwide by arrangement.
Contact Eric on 720-335-1069 email eric@dreamsemerge.com or simply hit reply to this email.
Exquisite Mouthwatering Food is The Key to the Ultimate in Romance and Relationships!
It’s so sad. Each year you can see untold millions of men scrambling at the last minute to do something romantic – a bouquet of obligatory roses, a box of heart shaped chocolates or reservations at one of the popular, but invariably, hectic local restaurants. It’s like the lemmings jumping off the cliff into the sea.
Boulder Colorado Chef Eric S. Lee, says he’s discovered exactly how men can jumpstart, even supercharge their romance and relationships and make them last. “The key to sweeping a woman off her feet,” he says, “is with food.”
ee’s brand new cook book Sweeping Her Off Her Feet with Food is packed with delicious mouth-watering , aphrodisiac-laden instructions for preparing, cooking and presenting knock your socks off romantic recipes. Here is a simple, easy to use cookbook for the romantically deprived.
This book has been a labor of love for me for years now. It is a perfect storm blending my fascination with creating great dining experiences and the ecstasy that can only be found in love.
Eric S. Lee
Sweeping Her Off Her Feet with Food
The Ultimate Guide to Romance and Seduction in the Kitchen
Eric S. Lee
Photographs by Julie Cardinal
List $29.95
Trade soft cover 150 pp color throughout
ISBN 978-0970-6701-4-1
Official Date of Publication Feb 14, 2010
Dreamworld Press, Longmont Colorado
About Eric S. Lee
Born and raised from humble beginnings in Detroit, Michigan, Eric spent most of his early adulthood honing his culinary talents in premier hotel restaurants in the city's downtown area.
In 1989, Eric followed a lifelong yearning to live in a place that had more peace and opportunity--and moved to beautiful Boulder, Colorado. He & his partner opened and co-managed five wonderful restaurants, including: The Sweet Tomato, an Italian restaurant, which was voted best in Lafayette/Louisville, Portabello's a 250 seat restaurant in Longmont & Platinum Grill in Lafayette.
Eric now lives just outside Boulder in Longmont, Colorado.
Review and promotion copies, high resolution photographs of the author, books and recipes, and interviews are all available upon request. Recipes may be excerpted in whole or part. Special feature story or interview inquiries welcome. Eric is available for emergency 911 interviews. He is available in the Denver area locally and nationwide by arrangement.
Contact Eric on 720-335-1069 email eric@dreamsemerge.com or simply hit reply to this email.
Exquisite Mouthwatering Food is The Key to the Ultimate in Romance and Relationships!
It’s so sad. Each year you can see untold millions of men scrambling at the last minute to do something romantic – a bouquet of obligatory roses, a box of heart shaped chocolates or reservations at one of the popular, but invariably, hectic local restaurants. It’s like the lemmings jumping off the cliff into the sea.
Boulder Colorado Chef Eric S. Lee, says he’s discovered exactly how men can jumpstart, even supercharge their romance and relationships and make them last. “The key to sweeping a woman off her feet,” he says, “is with food.”
ee’s brand new cook book Sweeping Her Off Her Feet with Food is packed with delicious mouth-watering , aphrodisiac-laden instructions for preparing, cooking and presenting knock your socks off romantic recipes. Here is a simple, easy to use cookbook for the romantically deprived.
This book has been a labor of love for me for years now. It is a perfect storm blending my fascination with creating great dining experiences and the ecstasy that can only be found in love.
Eric S. Lee
Sweeping Her Off Her Feet with Food
The Ultimate Guide to Romance and Seduction in the Kitchen
Eric S. Lee
Photographs by Julie Cardinal
List $29.95
Trade soft cover 150 pp color throughout
ISBN 978-0970-6701-4-1
Official Date of Publication Feb 14, 2010
Dreamworld Press, Longmont Colorado
About Eric S. Lee
Born and raised from humble beginnings in Detroit, Michigan, Eric spent most of his early adulthood honing his culinary talents in premier hotel restaurants in the city's downtown area.
In 1989, Eric followed a lifelong yearning to live in a place that had more peace and opportunity--and moved to beautiful Boulder, Colorado. He & his partner opened and co-managed five wonderful restaurants, including: The Sweet Tomato, an Italian restaurant, which was voted best in Lafayette/Louisville, Portabello's a 250 seat restaurant in Longmont & Platinum Grill in Lafayette.
Eric now lives just outside Boulder in Longmont, Colorado.
Wednesday, January 27, 2010
New On-the-Go Varieties from Leading Organic BabyFood Brand
Plum Organics™, the leading premium organic baby food brand in the nation, announces the introduction of its “JUST” line: six single-fruit purees of USDA organic baby food made with 100 percent fruits with no added sugar, juice, colors or flavors.
The new “JUST” fruit options include JUST Apples, JUST Peaches, JUST Pears, JUST Bananas, JUST Prunes and JUST Mangos. Each organic fruit is gently cooked and pureed until smooth, then packaged in a BPA-free, light-weight pouch that pours easily onto a spoon for a mess-free eating experience – a method that reduces food waste and eliminates the need for double dipping.
Building on the popularity of the brand’s innovative Baby Food Pouch packaging introduced in 2009 – a portable pouch that allows for the natural preservation of flavors and freshness – the “JUST” line is now available nationwide exclusively at Babies R Us/Toys R Us for a suggested retail price of $1.19 - $1.29 for a 3.17oz. single pouch and $7.19 - $7.29 for a single variety 6-count box.
In addition to this new launch, Plum Organics’ current baby food pouch line consisting of six fruit and veggie blends (currently available at Babies R Us/Toys R Us) will soon be found on shelves at Buy Buy Baby, HEB, Food Lion, and online at Target.com, Diapers.com, and Drugstore.com.
”We had an unbelievable response to our launch of the first six baby food pouch varieties this past summer,” said Gigi Lee Chang, mom and founder of Plum Organics. “Parents were excited to find a convenient baby food format that still provides superior nutrition, taste and the organic ingredients they want for their child. We wanted to expand the line to offer the individual fruit varieties that many parents provide in the first stages of food introduction. Additionally, the fruit-only blends and fruit/veggie blends can be mixed together for even more flavors that are still great-tasting to little palates.”
The six new, delicious “JUST” fruit varieties are packaged in Plum Organics Baby Food Pouches which feature:
Non-GMO, USDA- certified organic ingredients
Child-safe, recyclable cap that reseals for flexible portions and less food waste
Portability & durability for easy and safe travel
BPA-free, light-weight pouch for reduced energy and supply chain impact
Smooth purees suitable for Stage 1 and older
The new “JUST” fruit options include JUST Apples, JUST Peaches, JUST Pears, JUST Bananas, JUST Prunes and JUST Mangos. Each organic fruit is gently cooked and pureed until smooth, then packaged in a BPA-free, light-weight pouch that pours easily onto a spoon for a mess-free eating experience – a method that reduces food waste and eliminates the need for double dipping.
Building on the popularity of the brand’s innovative Baby Food Pouch packaging introduced in 2009 – a portable pouch that allows for the natural preservation of flavors and freshness – the “JUST” line is now available nationwide exclusively at Babies R Us/Toys R Us for a suggested retail price of $1.19 - $1.29 for a 3.17oz. single pouch and $7.19 - $7.29 for a single variety 6-count box.
In addition to this new launch, Plum Organics’ current baby food pouch line consisting of six fruit and veggie blends (currently available at Babies R Us/Toys R Us) will soon be found on shelves at Buy Buy Baby, HEB, Food Lion, and online at Target.com, Diapers.com, and Drugstore.com.
”We had an unbelievable response to our launch of the first six baby food pouch varieties this past summer,” said Gigi Lee Chang, mom and founder of Plum Organics. “Parents were excited to find a convenient baby food format that still provides superior nutrition, taste and the organic ingredients they want for their child. We wanted to expand the line to offer the individual fruit varieties that many parents provide in the first stages of food introduction. Additionally, the fruit-only blends and fruit/veggie blends can be mixed together for even more flavors that are still great-tasting to little palates.”
The six new, delicious “JUST” fruit varieties are packaged in Plum Organics Baby Food Pouches which feature:
Non-GMO, USDA- certified organic ingredients
Child-safe, recyclable cap that reseals for flexible portions and less food waste
Portability & durability for easy and safe travel
BPA-free, light-weight pouch for reduced energy and supply chain impact
Smooth purees suitable for Stage 1 and older
Monday, January 25, 2010
Blade Runner Knife Bags
Let’s give credit where it’s partially due. Enter Kent Rathburn: world renowned Dallas-based chef most notably associated with the defeat of Bobby Flay on Food Network’s “Iron Chef America.”
A fan of the Yak Pak Deluxe Knife Bags, the illustrious Chef Rathburn actively sports the stylish and kitchen-savvy packs in the kitchens of his Texas dining establishments, Abacus and Jasper’s. They are, in fact, the only knife bags on the market with both an element of fashion and state-of-the-art design—and have thus caused quite a stir in the culinary world.
In two styles and 16 prints, Yak Pak has successfully crafted the ultimate accessory in kitchen apparel. The original 8 Pocket Knife Case measures in at 19.5” x 18.5” (open) and comes complete with interior elastic bands for a tight blade grip. The Yak Pak 12 Pocket Deluxe Knife Bag, equipped with four more pockets, is slightly larger at 29” x 20”. Each knife bag has been lined with webbing band reinforcement to minimize knife punctures and houses additional flaps for cooking accessories.
Rocking prints like houndstooth, pinstripe and mega mod dot, both of these chic culinary cases are ideal for the professional or aspiring chef, and come with adjustable shoulder straps, sturdy water resistant nylon and a lifetime warranty.
NOTE: We were lucky enough to sample the Blade Runner bag and it is way cool! Great for chefs and aspiring chefs alike. Check out the "Specialty" link in the upper right navigation at www.yakpak.com for more details!
A fan of the Yak Pak Deluxe Knife Bags, the illustrious Chef Rathburn actively sports the stylish and kitchen-savvy packs in the kitchens of his Texas dining establishments, Abacus and Jasper’s. They are, in fact, the only knife bags on the market with both an element of fashion and state-of-the-art design—and have thus caused quite a stir in the culinary world.
In two styles and 16 prints, Yak Pak has successfully crafted the ultimate accessory in kitchen apparel. The original 8 Pocket Knife Case measures in at 19.5” x 18.5” (open) and comes complete with interior elastic bands for a tight blade grip. The Yak Pak 12 Pocket Deluxe Knife Bag, equipped with four more pockets, is slightly larger at 29” x 20”. Each knife bag has been lined with webbing band reinforcement to minimize knife punctures and houses additional flaps for cooking accessories.
Rocking prints like houndstooth, pinstripe and mega mod dot, both of these chic culinary cases are ideal for the professional or aspiring chef, and come with adjustable shoulder straps, sturdy water resistant nylon and a lifetime warranty.
NOTE: We were lucky enough to sample the Blade Runner bag and it is way cool! Great for chefs and aspiring chefs alike. Check out the "Specialty" link in the upper right navigation at www.yakpak.com for more details!
Friday, January 22, 2010
PBS Debuts New DVD From Chef Lidia Bastianich
angiamo! Audiences will travel the city streets and country back roads of Italy with renowned television chef Lidia Bastianich this January to learn the tricks to some of her most simple and savory Italian dishes — from homemade pastas to mouthwatering desserts. The Best of Lidia will hit retail shelves on January 26, 2010.
The Best of Lidia
Lidia Matticchio Bastianich has been a Public Television favorite since her first cooking series premiered in 1998. Over the past eight years, she has become one of America’s most beloved television chefs through her three previous series, Lidia’s Italian Table, Lidia’s Italian-American Kitchen and Lidia’s Family Table, which was recently nominated as “Best Television Food Show - National” by the James Beard Foundation.
Join Lidia as she shares some of her simplest and most delicious recipes from her travels to all of the regions of Italy. The Best of Lidia features family friendly starters, quick pastas and main courses, and, of course, some of Lidia’s favorite desserts!
To order a copy of The Best of Lidia, please visit ShopPBS.org or call (800) PLAY-PBS.
ABOUT PBS DISTRIBUTION
PBS Distribution is the leading media distributor for the public television community, both domestically and internationally. Jointly owned by PBS (Arlington, VA) and WGBH (Boston, MA), PBS Distribution extends the reach of public television programs beyond broadcast while generating revenue for the public television system and our production partners. PBS Distribution offers a diverse range of programming to our customers, including Ken Burns’s films (The National Parks, The War, Baseball, Jazz, The Civil War), documentaries from award-winning series NOVA (The Elegant Universe, Origins, The Miracle of Life), FRONTLINE (Bush’s War, Growing Up Online), and American Experience (We Shall Remain, Jonestown, New York), dramas from Masterpiece (Jane Eyre, The Inspector Lynley Mysteries), films from independent producers (Latin Music USA, The Botany of Desire, The Story of India, Journey into Buddhism, I.O.U.S.A.), and popular children’s programming from Super Why!, Wordgirl, Cyberchase, Martha Speaks, and Arthur.
TITLE: The Best of Lidia
FORMAT: DVD
RUNNING TIME: 90 minutes
SRP: $24.99
PREBOOK: 12/29/09
STREET DATE: 1/26/10
The Best of Lidia
Lidia Matticchio Bastianich has been a Public Television favorite since her first cooking series premiered in 1998. Over the past eight years, she has become one of America’s most beloved television chefs through her three previous series, Lidia’s Italian Table, Lidia’s Italian-American Kitchen and Lidia’s Family Table, which was recently nominated as “Best Television Food Show - National” by the James Beard Foundation.
Join Lidia as she shares some of her simplest and most delicious recipes from her travels to all of the regions of Italy. The Best of Lidia features family friendly starters, quick pastas and main courses, and, of course, some of Lidia’s favorite desserts!
To order a copy of The Best of Lidia, please visit ShopPBS.org or call (800) PLAY-PBS.
ABOUT PBS DISTRIBUTION
PBS Distribution is the leading media distributor for the public television community, both domestically and internationally. Jointly owned by PBS (Arlington, VA) and WGBH (Boston, MA), PBS Distribution extends the reach of public television programs beyond broadcast while generating revenue for the public television system and our production partners. PBS Distribution offers a diverse range of programming to our customers, including Ken Burns’s films (The National Parks, The War, Baseball, Jazz, The Civil War), documentaries from award-winning series NOVA (The Elegant Universe, Origins, The Miracle of Life), FRONTLINE (Bush’s War, Growing Up Online), and American Experience (We Shall Remain, Jonestown, New York), dramas from Masterpiece (Jane Eyre, The Inspector Lynley Mysteries), films from independent producers (Latin Music USA, The Botany of Desire, The Story of India, Journey into Buddhism, I.O.U.S.A.), and popular children’s programming from Super Why!, Wordgirl, Cyberchase, Martha Speaks, and Arthur.
TITLE: The Best of Lidia
FORMAT: DVD
RUNNING TIME: 90 minutes
SRP: $24.99
PREBOOK: 12/29/09
STREET DATE: 1/26/10
Wednesday, January 20, 2010
Dead Fred, Flying Lunchboxes, and the Good Luck Circle
What better, more imaginative, gift could children receive than a ‘dead’ shiner fish from the underwater kingdom of High Voltage who takes them on the adventure of their life?
This gift comes in the form of an exceptional children’s book, written to inspire treasured memories, magical enough to be stored forever in a child’s imagination. That book is Dead Fred, Flying Lunchboxes, and the Good Luck Circle (Health Communications, Inc.).
Just the name itself encourages a child’s mind to work overtime – and isn’t that what children ’s books are all about - piquing the imagination? Frank McKinney is the man behind the book. A man who has proven time and time again he has the ability to create wonder – not just in the eyes of a child – but in everything he touches. No small feat in this day of too much realism.
His magical tale was inspired by stories shared with his daughter, passing through an eerie tropical forest and over a rickety drawbridge, on 1,200+ daily one-mile walks to school! These stories became a rich tradition for all who have taken part in the “Dead Fred” adventure - they will also undoubtedly become yours!
Ppeekk (pronounced ‘Peekie’) Rose Berry is the thirteen year-old heroine in McKinney’s epic odyssey. Forced to walk to her first day of school after moving from rural Indiana to sunny Florida, she has a chance encounter with a mysterious little man who leads her to find King Frederick the 9th, a flattened, 3-inch, dead shiner fish who comes to life in her hands. Aptly naming him “Dead Fred,” she is soon introduced to his brilliant underwater kingdom of High Voltage – a place where manatees talk and practical-joking clownfish encourage children to launch their lunchboxes off the bridge!
Ppeekk learns that Dead Fred has been dethroned by Megalodon, a fiendish 50-foot prehistoric shark that uses his entourage of vicious crabs and blood-red remora fish to threaten and extract the imagination and joy of children everywhere – and bring the kingdom of High Voltage to an abrupt end.
Ppeekk and her friends combine their resources to lure Megalodon and his rogue army into the fight of their lives in a heart-pounding adventure that takes place in the middle of a fierce and deadly Category 5 hurricane.
Frank McKinney has been profiled on Oprah, 20/20, CBS Evening News, USA Today and the Travel Channel. He is a five-time international best-selling author, philanthropist and visionary. Dead Fred, Flying Lunchboxes, and the Good Luck Circle is charged with fairy-tale wonder and enthralling magic.
See more at: http://www.dead-fred.com/
This gift comes in the form of an exceptional children’s book, written to inspire treasured memories, magical enough to be stored forever in a child’s imagination. That book is Dead Fred, Flying Lunchboxes, and the Good Luck Circle (Health Communications, Inc.).
Just the name itself encourages a child’s mind to work overtime – and isn’t that what children ’s books are all about - piquing the imagination? Frank McKinney is the man behind the book. A man who has proven time and time again he has the ability to create wonder – not just in the eyes of a child – but in everything he touches. No small feat in this day of too much realism.
His magical tale was inspired by stories shared with his daughter, passing through an eerie tropical forest and over a rickety drawbridge, on 1,200+ daily one-mile walks to school! These stories became a rich tradition for all who have taken part in the “Dead Fred” adventure - they will also undoubtedly become yours!
Ppeekk (pronounced ‘Peekie’) Rose Berry is the thirteen year-old heroine in McKinney’s epic odyssey. Forced to walk to her first day of school after moving from rural Indiana to sunny Florida, she has a chance encounter with a mysterious little man who leads her to find King Frederick the 9th, a flattened, 3-inch, dead shiner fish who comes to life in her hands. Aptly naming him “Dead Fred,” she is soon introduced to his brilliant underwater kingdom of High Voltage – a place where manatees talk and practical-joking clownfish encourage children to launch their lunchboxes off the bridge!
Ppeekk learns that Dead Fred has been dethroned by Megalodon, a fiendish 50-foot prehistoric shark that uses his entourage of vicious crabs and blood-red remora fish to threaten and extract the imagination and joy of children everywhere – and bring the kingdom of High Voltage to an abrupt end.
Ppeekk and her friends combine their resources to lure Megalodon and his rogue army into the fight of their lives in a heart-pounding adventure that takes place in the middle of a fierce and deadly Category 5 hurricane.
Frank McKinney has been profiled on Oprah, 20/20, CBS Evening News, USA Today and the Travel Channel. He is a five-time international best-selling author, philanthropist and visionary. Dead Fred, Flying Lunchboxes, and the Good Luck Circle is charged with fairy-tale wonder and enthralling magic.
See more at: http://www.dead-fred.com/
Go green at the mall & grocery store in style! Shine and sparkle with eco-friendly hot metallic shopping bags
You want to "do your part," to help the environment this coming year, but you can't bear the thought of carrying one of those recyclable grocery bags that look like they’re made from straw?
Ditch the plastic and even the paper shopping bags this year once and for all.
its-laS-tik by what’Surbag offers an awe-inspiring selection of stretchy, bouncing, eco-friendly, multi-purpose bags that every fashion conscious maven would be proud to carry on her shoulder – even at the mall.
Metallic bags
its-laS-tik metallic grocery bags, $14.99-$24.99 ea.,
www.whatsurbag-usa.com/shopping
Patent leather, floral, polka dot, peace signs, animal prints, graffiti and metallic styles are all available.
Various colors and patterns
The ‘its-laS-tik’ line utilize a special flexible nylon and lycra fabric blend, that stretches and bounces, in a wild array of colors and patterns and four sizes.
The stylish, durable, versatile reusable bags are made in the USA, manufactured in a factory rebuilt after being devastated by Hurricane Katrina. Percentage of sales is donated to Hope House in New Orleans.
Hope Nola bag
its-laS-tik bags can be used for groceries, travel carry-on, gym, yoga or beach bag, handbags, makeup/toiletry bags, evening clutch or backpack. its-laS-tik is the everything bag.
Medium, Pouches, Backpack
Unlike any other reusable bag big, small, heavy, light… they stretch, bounce and move with you while you walk, allowing you to hold more yet feel like you are carrying less.
They take the shape of their contents and hold everything securely while simultaneously taking the stress off your hands, back, shoulders and knees with their elasticity and flexibility
The bags are washable, reusable, economical and fashionable. The bags spring back into shape when emptied and roll up into a very compact little configuration.
Specs:
Pouches are 5"x 9" with zipper & wristlet cost $11.99
Medium Bags are 12" x 13" cost $14.99
Large Bags are 15” x 16” cost $24.99
Backpacks are
For more information visit www.whatsurbag-usa.com
Ditch the plastic and even the paper shopping bags this year once and for all.
its-laS-tik by what’Surbag offers an awe-inspiring selection of stretchy, bouncing, eco-friendly, multi-purpose bags that every fashion conscious maven would be proud to carry on her shoulder – even at the mall.
Metallic bags
its-laS-tik metallic grocery bags, $14.99-$24.99 ea.,
www.whatsurbag-usa.com/shopping
Patent leather, floral, polka dot, peace signs, animal prints, graffiti and metallic styles are all available.
Various colors and patterns
The ‘its-laS-tik’ line utilize a special flexible nylon and lycra fabric blend, that stretches and bounces, in a wild array of colors and patterns and four sizes.
The stylish, durable, versatile reusable bags are made in the USA, manufactured in a factory rebuilt after being devastated by Hurricane Katrina. Percentage of sales is donated to Hope House in New Orleans.
Hope Nola bag
its-laS-tik bags can be used for groceries, travel carry-on, gym, yoga or beach bag, handbags, makeup/toiletry bags, evening clutch or backpack. its-laS-tik is the everything bag.
Medium, Pouches, Backpack
Unlike any other reusable bag big, small, heavy, light… they stretch, bounce and move with you while you walk, allowing you to hold more yet feel like you are carrying less.
They take the shape of their contents and hold everything securely while simultaneously taking the stress off your hands, back, shoulders and knees with their elasticity and flexibility
The bags are washable, reusable, economical and fashionable. The bags spring back into shape when emptied and roll up into a very compact little configuration.
Specs:
Pouches are 5"x 9" with zipper & wristlet cost $11.99
Medium Bags are 12" x 13" cost $14.99
Large Bags are 15” x 16” cost $24.99
Backpacks are
For more information visit www.whatsurbag-usa.com
Go green at the mall & grocery store in style! Shine and sparkle witheco-friendly hot metallic shopping bags
You want to "do your part," to help the environment this coming year, but you can't bear the thought of carrying one of those recyclable grocery bags that look like they’re made from straw?
Ditch the plastic and even the paper shopping bags this year once and for all.
its-laS-tik by what’Surbag offers an awe-inspiring selection of stretchy, bouncing, eco-friendly, multi-purpose bags that every fashion conscious maven would be proud to carry on her shoulder – even at the mall.
Metallic bags
its-laS-tik metallic grocery bags, $14.99-$24.99 ea.,
www.whatsurbag-usa.com/shopping
Patent leather, floral, polka dot, peace signs, animal prints, graffiti and metallic styles are all available.
Various colors and patterns
The ‘its-laS-tik’ line utilize a special flexible nylon and lycra fabric blend, that stretches and bounces, in a wild array of colors and patterns and four sizes.
The stylish, durable, versatile reusable bags are made in the USA, manufactured in a factory rebuilt after being devastated by Hurricane Katrina. Percentage of sales is donated to Hope House in New Orleans.
Hope Nola bag
its-laS-tik bags can be used for groceries, travel carry-on, gym, yoga or beach bag, handbags, makeup/toiletry bags, evening clutch or backpack. its-laS-tik is the everything bag.
Medium, Pouches, Backpack
Unlike any other reusable bag big, small, heavy, light… they stretch, bounce and move with you while you walk, allowing you to hold more yet feel like you are carrying less.
They take the shape of their contents and hold everything securely while simultaneously taking the stress off your hands, back, shoulders and knees with their elasticity and flexibility
The bags are washable, reusable, economical and fashionable. The bags spring back into shape when emptied and roll up into a very compact little configuration.
Specs:
Pouches are 5"x 9" with zipper & wristlet cost $11.99
Medium Bags are 12" x 13" cost $14.99
Large Bags are 15” x 16” cost $24.99
Backpacks are
For more information visit www.whatsurbag-usa.com
Ditch the plastic and even the paper shopping bags this year once and for all.
its-laS-tik by what’Surbag offers an awe-inspiring selection of stretchy, bouncing, eco-friendly, multi-purpose bags that every fashion conscious maven would be proud to carry on her shoulder – even at the mall.
Metallic bags
its-laS-tik metallic grocery bags, $14.99-$24.99 ea.,
www.whatsurbag-usa.com/shopping
Patent leather, floral, polka dot, peace signs, animal prints, graffiti and metallic styles are all available.
Various colors and patterns
The ‘its-laS-tik’ line utilize a special flexible nylon and lycra fabric blend, that stretches and bounces, in a wild array of colors and patterns and four sizes.
The stylish, durable, versatile reusable bags are made in the USA, manufactured in a factory rebuilt after being devastated by Hurricane Katrina. Percentage of sales is donated to Hope House in New Orleans.
Hope Nola bag
its-laS-tik bags can be used for groceries, travel carry-on, gym, yoga or beach bag, handbags, makeup/toiletry bags, evening clutch or backpack. its-laS-tik is the everything bag.
Medium, Pouches, Backpack
Unlike any other reusable bag big, small, heavy, light… they stretch, bounce and move with you while you walk, allowing you to hold more yet feel like you are carrying less.
They take the shape of their contents and hold everything securely while simultaneously taking the stress off your hands, back, shoulders and knees with their elasticity and flexibility
The bags are washable, reusable, economical and fashionable. The bags spring back into shape when emptied and roll up into a very compact little configuration.
Specs:
Pouches are 5"x 9" with zipper & wristlet cost $11.99
Medium Bags are 12" x 13" cost $14.99
Large Bags are 15” x 16” cost $24.99
Backpacks are
For more information visit www.whatsurbag-usa.com
Tuesday, January 19, 2010
Super OTR Bowl Party
Venue 222, the urban event space on 14th street, and the Over-the-Rhine Foundation are co-hosting the first annual Super OTR Bowl Party from 5 pm. to 10 p.m. on February 7, 2010.
Cover charge is $20. Admission includes your fill of Moerlein Lager & Ales, Little Kings, Hudy Delight, Hudy 14-K, Burger Classic as well as wine, soda and water. All proceeds support the Over-the-Rhine Foundation’s work to make OTR the centerpiece of a revitalized Cincinnati. Even though you can’t watch a Cincinnati team, come enjoy the game with your OTR neighbors and friends, and show your civic pride with a great Cincinnati beer in hand. The game can be seen on multiple large and projection screens.
The neighborhood game day party will feature mainstay football eats available for purchase from Café de Wheels.
This is a private party hosted by Venue 222.
Reservations are required as seating is limited and can be made via Paypal by visiting http://www.otrfoundation.org
Cover charge is $20. Admission includes your fill of Moerlein Lager & Ales, Little Kings, Hudy Delight, Hudy 14-K, Burger Classic as well as wine, soda and water. All proceeds support the Over-the-Rhine Foundation’s work to make OTR the centerpiece of a revitalized Cincinnati. Even though you can’t watch a Cincinnati team, come enjoy the game with your OTR neighbors and friends, and show your civic pride with a great Cincinnati beer in hand. The game can be seen on multiple large and projection screens.
The neighborhood game day party will feature mainstay football eats available for purchase from Café de Wheels.
This is a private party hosted by Venue 222.
Reservations are required as seating is limited and can be made via Paypal by visiting http://www.otrfoundation.org
Monday, January 18, 2010
Breaking business story from Applebee's
Great taste or lower calories? At Applebee’s, guests can have their ‘steak’ and eat it too. The world’s largest casual dining chain announces the launch of its groundbreaking menu featuring five unbelievably tasty entrees, all under 550 calories.
The “Unbelievably Great Tasting and Under 550 Calories” menu marks a first for casual dining chains, offering guests unexpected lower-calorie options like steak and potatoes or grilled shrimp and pasta with the same powerful flavors and generous portions guests count on at Applebee’s.
“We know our guests want choices, including lower-calorie entrees, but they still want meals full of flavor,” said Mike Archer, president of Applebee’s Services, Inc. “We’ve created a menu that doesn’t compromise. It has all of the taste with none of the trade-offs.”
In fact, a recent survey of casual dining users posed the question: What would you do if you were president of Applebee’s? One in four said they’d put lower-calorie options on the menu.
“We’re listening,” said Archer.
In restaurants now, the Under 550 menu along with the company’s Weight Watchers selections demonstrates Applebee’s ongoing commitment to provide guests a variety of great-tasting choices when dining out. According to NPD Crest, the nation’s leading provider of retail market data, more Americans than ever before – 60 percent – are watching calories when they eat out. NPD also reports that one in four Americans say restaurants don’t meet their needs for better-for-you food options.
“We are the neighborhood grill and bar, so it’s important we have satisfying choices for everyone,” said Archer. “Whether you want a real burger or a steak without the extra calories, you’ll find it at Applebee’s.”
The new Under 550 menu is the brainchild of Applebee’s executive chefs Shannon Johnson and Jason C. Amell, who spent more than a year developing the menu line up. Working with professional nutritionists, they carefully crafted the lower-calorie recipes to be as satisfying to the palate as the rest of Applebee’s menu.
“We’ve set a new standard with this menu,” said Chef Johnson. “We use great ingredients, rich spices and innovative cooking techniques to create meals that, frankly, are surprising our guests. This is a menu that people will order on taste alone. The lower-calories? That’s a bonus.”
Unbelievably Great Tasting and Under 550 Calories items include:
Grilled Shrimp and Island Rice
Seasoned, grilled shrimp skewers on citrus island rice served with seasonal vegetables.
Asian Crunch Salad
Grilled chicken breast served over crunchy salad greens, roasted red peppers, sugar snap peas and refreshing cucumbers, finished with Applebee’s tangy Asian vinaigrette and sliced almonds.
Grilled Dijon Chicken and Portobellos
Marinated chicken breast grilled and topped with roasted red peppers, Portobello mushrooms, Dijon sauce and aged cheddar cheese. Served with steamed herb potatoes and seasonal vegetables.
Asiago Peppercorn Steak
Applebee’s classic 7-ounce sirloin grilled and topped with cracked peppercorn and melted Asiago cheese. Served with steamed herb potatoes and seasonal vegetables.
Spicy Shrimp Diavolo
A spicy tomato-basil Diavolo sauce with chili-seasoned shrimp tossed with diced vegetables. Served over a warm bed of whole wheat penne pasta and topped with shredded Parmesan.
About Applebee’s Services, Inc.
Applebee's Services, Inc. and its affiliates franchise and operate restaurants under Applebee's Neighborhood Grill & Bar and are a DineEquity, Inc. (NYSE: DIN) brand. There are more than 2,000 Applebee's restaurants operating system-wide in 49 states, 16 countries and one U.S. territory. Additional information on Applebee’s can be found at the company’s Web site (www.applebees.com).
Fact Sheet
Applebee’s "Unbelievably Great Tasting and Under 550 Calories" Menu
About Applebee’s Under 550 Calories Menu
• Guests are pleasantly surprised by Applebee’s Under 550 Calories entrees, because they don’t expect lower-calorie meals to provide options like steak, shrimp, potatoes, pasta and cheese – or to taste so good.
• Research shows that consumers increasingly demand lower-calorie meal choices when they dine out:
More Americans than ever – 60 percent – are watching calories when they eat out. (Source: NPD Crest)
1 in 4 Americans say restaurants don’t meet their needs for healthier food options. (Source: NPD Crest)
An increasing number of Americans are monitoring the nutritional value of their food, from calories to fat (Source: NPD Crest)
National Restaurant Association survey shows "nutrition" as one of the hottest restaurant trends for 2010 (Source: National Restaurant Association)
• Applebee’s new Under 550 Calories menu responds to consumer demand, delivering fewer calories with no compromises in flavor.
• To develop the five entrees in the Under 550 menu, Applebee’s executive chefs worked with nutritionists and spent more than a year crafting low-calorie recipes that deliver great taste in generous portion sizes.
• Applebee’s has an ongoing commitment to provide guests a range of great-tasting choices when dining out.
• The new Under 550 Calories entrees join Applebee’s Weight Watchers menu items, introduced in 2004, to give guests a breadth of lower-calorie meal choices unprecedented in the casual dining industry.
About Applebee’s
• Applebee’s became the country’s number one neighborhood grill and bar by listening closely and responding to guests’ dining desires. Adding its new Under 550 Calories menu is an indication of the company’s commitment to better meeting guests’ needs.
• Applebee’s leads the casual dining industry in offering better-for-you meal options.
• Applebee’s was founded nearly three decades ago on the principles of exceptional value and family fun. Its restaurants are open seven days a week.
• Applebee's differentiates itself with innovative attractions, like the popular Carside to Go service available at many of its restaurants.
• More than 2,000 Applebee's restaurants operate system-wide in 49 states, 16 countries and one U.S. territory.
• Applebee's Services Inc., and its affiliates franchise and operate restaurants under Applebee's Neighborhood Grill & Bar and are DineEquity, Inc. (NYSE: DIN) brands.
• For more information about Applebee’s, Under 550 Calories meals, restaurant locations and other menu items, visit www.applebees.com.
The “Unbelievably Great Tasting and Under 550 Calories” menu marks a first for casual dining chains, offering guests unexpected lower-calorie options like steak and potatoes or grilled shrimp and pasta with the same powerful flavors and generous portions guests count on at Applebee’s.
“We know our guests want choices, including lower-calorie entrees, but they still want meals full of flavor,” said Mike Archer, president of Applebee’s Services, Inc. “We’ve created a menu that doesn’t compromise. It has all of the taste with none of the trade-offs.”
In fact, a recent survey of casual dining users posed the question: What would you do if you were president of Applebee’s? One in four said they’d put lower-calorie options on the menu.
“We’re listening,” said Archer.
In restaurants now, the Under 550 menu along with the company’s Weight Watchers selections demonstrates Applebee’s ongoing commitment to provide guests a variety of great-tasting choices when dining out. According to NPD Crest, the nation’s leading provider of retail market data, more Americans than ever before – 60 percent – are watching calories when they eat out. NPD also reports that one in four Americans say restaurants don’t meet their needs for better-for-you food options.
“We are the neighborhood grill and bar, so it’s important we have satisfying choices for everyone,” said Archer. “Whether you want a real burger or a steak without the extra calories, you’ll find it at Applebee’s.”
The new Under 550 menu is the brainchild of Applebee’s executive chefs Shannon Johnson and Jason C. Amell, who spent more than a year developing the menu line up. Working with professional nutritionists, they carefully crafted the lower-calorie recipes to be as satisfying to the palate as the rest of Applebee’s menu.
“We’ve set a new standard with this menu,” said Chef Johnson. “We use great ingredients, rich spices and innovative cooking techniques to create meals that, frankly, are surprising our guests. This is a menu that people will order on taste alone. The lower-calories? That’s a bonus.”
Unbelievably Great Tasting and Under 550 Calories items include:
Grilled Shrimp and Island Rice
Seasoned, grilled shrimp skewers on citrus island rice served with seasonal vegetables.
Asian Crunch Salad
Grilled chicken breast served over crunchy salad greens, roasted red peppers, sugar snap peas and refreshing cucumbers, finished with Applebee’s tangy Asian vinaigrette and sliced almonds.
Grilled Dijon Chicken and Portobellos
Marinated chicken breast grilled and topped with roasted red peppers, Portobello mushrooms, Dijon sauce and aged cheddar cheese. Served with steamed herb potatoes and seasonal vegetables.
Asiago Peppercorn Steak
Applebee’s classic 7-ounce sirloin grilled and topped with cracked peppercorn and melted Asiago cheese. Served with steamed herb potatoes and seasonal vegetables.
Spicy Shrimp Diavolo
A spicy tomato-basil Diavolo sauce with chili-seasoned shrimp tossed with diced vegetables. Served over a warm bed of whole wheat penne pasta and topped with shredded Parmesan.
About Applebee’s Services, Inc.
Applebee's Services, Inc. and its affiliates franchise and operate restaurants under Applebee's Neighborhood Grill & Bar and are a DineEquity, Inc. (NYSE: DIN) brand. There are more than 2,000 Applebee's restaurants operating system-wide in 49 states, 16 countries and one U.S. territory. Additional information on Applebee’s can be found at the company’s Web site (www.applebees.com).
Fact Sheet
Applebee’s "Unbelievably Great Tasting and Under 550 Calories" Menu
About Applebee’s Under 550 Calories Menu
• Guests are pleasantly surprised by Applebee’s Under 550 Calories entrees, because they don’t expect lower-calorie meals to provide options like steak, shrimp, potatoes, pasta and cheese – or to taste so good.
• Research shows that consumers increasingly demand lower-calorie meal choices when they dine out:
More Americans than ever – 60 percent – are watching calories when they eat out. (Source: NPD Crest)
1 in 4 Americans say restaurants don’t meet their needs for healthier food options. (Source: NPD Crest)
An increasing number of Americans are monitoring the nutritional value of their food, from calories to fat (Source: NPD Crest)
National Restaurant Association survey shows "nutrition" as one of the hottest restaurant trends for 2010 (Source: National Restaurant Association)
• Applebee’s new Under 550 Calories menu responds to consumer demand, delivering fewer calories with no compromises in flavor.
• To develop the five entrees in the Under 550 menu, Applebee’s executive chefs worked with nutritionists and spent more than a year crafting low-calorie recipes that deliver great taste in generous portion sizes.
• Applebee’s has an ongoing commitment to provide guests a range of great-tasting choices when dining out.
• The new Under 550 Calories entrees join Applebee’s Weight Watchers menu items, introduced in 2004, to give guests a breadth of lower-calorie meal choices unprecedented in the casual dining industry.
About Applebee’s
• Applebee’s became the country’s number one neighborhood grill and bar by listening closely and responding to guests’ dining desires. Adding its new Under 550 Calories menu is an indication of the company’s commitment to better meeting guests’ needs.
• Applebee’s leads the casual dining industry in offering better-for-you meal options.
• Applebee’s was founded nearly three decades ago on the principles of exceptional value and family fun. Its restaurants are open seven days a week.
• Applebee's differentiates itself with innovative attractions, like the popular Carside to Go service available at many of its restaurants.
• More than 2,000 Applebee's restaurants operate system-wide in 49 states, 16 countries and one U.S. territory.
• Applebee's Services Inc., and its affiliates franchise and operate restaurants under Applebee's Neighborhood Grill & Bar and are DineEquity, Inc. (NYSE: DIN) brands.
• For more information about Applebee’s, Under 550 Calories meals, restaurant locations and other menu items, visit www.applebees.com.
RAO's Caesars Palace, Las Vegas Launches Lunch Menu, "Pizza in the Park"
Buon appetito! Rao’s Caesars Palace, the East Harlem icon that calls now Las Vegas home, is serving its award-winning Southern Italian-style fare for lunch with “Pizza in the Park.” Available Wednesday through Sunday from 11 a.m. to 3 p.m., guests can enjoy the new menu while experiencing the Rao’s indoor patio modeled after New York’s Jefferson Park. Chef Carla Pellegrino’s menu showcases the perfect array of dishes including antipasti, pizza and desserts for that enjoyable lunch with friends, family or colleagues. Prices range from $7 to $17, making for an affordable yet delectable meal.
“Pizza in the Park” begins with gli antipasti including Affettati Misti (thinly sliced parma prosciuto, soppressata, cubed provolone cheese, gaeta olives, pickled cornichons, sweet marinated garlic and mache greens); Caesars salad and Insalata della Casa (green leaf lettuce, iceberg, cucumber, endive, fennel, radicchio, red onion and tomatoes with the house vinaigrette).
The signature pizzas created in the Rao’s wood-burning ovens offer guests an assortment of options including Bianca (Focaccia), a White Pizza (no cheese) topped with coarse salt, extra virgin olive oil and rosemary sliced and served in a basket; Margheritta with pomarolla sauce (Neapolitan style strained tomato sauce specially made to top pizza), mozzarella, fresh tomato and fresh basil; Quatro Formaggi with fontina, gruyere, gorgonzola, mozzarella cheese and white truffles extra virgin olive oil; Quatro Stagione with pomarolla sauce, artichokes, parma prosciutto, gaeta olives and champignon mushrooms; Salciccia and Ricotta topped with mild Italian sausage, fresh mozzarella, fresh ricotta cheese, rosemary and extra virgin olive oil and Piadiana Romagnola, a thin crust pizza sandwich stuffed with mozzarella, parma prosciutto, arugula let tuce and extra virgin olive oil.
If there is still room, the desserts or dolce include Torta di Ricotta Dolce, Italian-style ricotta cheesecake; Torta di Noccioline, a peanut butter tart with chocolate crust or Chef Pellegrino’s popular Tiramasu.
ABOUT CAESARS PALACE
Caesars Palace is the world’s best known resort-casino, celebrating the glory that was Greece and the grandeur that was Rome, in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Reigning at the heart of the Las Vegas Strip, Caesars Palace ranks among the world’s top luxury resorts known for their originality and beauty and features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Bette Midler, Jerry Seinfeld and Cher. Journalists may access media materials and request high-resolution images at media.harrahs.com. Find Caesars Palace on Facebook at http://www.facebook.com/caesarspalacelv and follow http://www.twitter.com/caesarspalace (@caesarspalace).
“Pizza in the Park” begins with gli antipasti including Affettati Misti (thinly sliced parma prosciuto, soppressata, cubed provolone cheese, gaeta olives, pickled cornichons, sweet marinated garlic and mache greens); Caesars salad and Insalata della Casa (green leaf lettuce, iceberg, cucumber, endive, fennel, radicchio, red onion and tomatoes with the house vinaigrette).
The signature pizzas created in the Rao’s wood-burning ovens offer guests an assortment of options including Bianca (Focaccia), a White Pizza (no cheese) topped with coarse salt, extra virgin olive oil and rosemary sliced and served in a basket; Margheritta with pomarolla sauce (Neapolitan style strained tomato sauce specially made to top pizza), mozzarella, fresh tomato and fresh basil; Quatro Formaggi with fontina, gruyere, gorgonzola, mozzarella cheese and white truffles extra virgin olive oil; Quatro Stagione with pomarolla sauce, artichokes, parma prosciutto, gaeta olives and champignon mushrooms; Salciccia and Ricotta topped with mild Italian sausage, fresh mozzarella, fresh ricotta cheese, rosemary and extra virgin olive oil and Piadiana Romagnola, a thin crust pizza sandwich stuffed with mozzarella, parma prosciutto, arugula let tuce and extra virgin olive oil.
If there is still room, the desserts or dolce include Torta di Ricotta Dolce, Italian-style ricotta cheesecake; Torta di Noccioline, a peanut butter tart with chocolate crust or Chef Pellegrino’s popular Tiramasu.
ABOUT CAESARS PALACE
Caesars Palace is the world’s best known resort-casino, celebrating the glory that was Greece and the grandeur that was Rome, in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Reigning at the heart of the Las Vegas Strip, Caesars Palace ranks among the world’s top luxury resorts known for their originality and beauty and features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Bette Midler, Jerry Seinfeld and Cher. Journalists may access media materials and request high-resolution images at media.harrahs.com. Find Caesars Palace on Facebook at http://www.facebook.com/caesarspalacelv and follow http://www.twitter.com/caesarspalace (@caesarspalace).
Vintner Select Suggests Love Themed Wines for Valentine’s Day
This Valentine’s Day importer and distributor Vintner Select suggests celebrating wines with heart. Master Sommelier Brett Davis of Vintner Select can recommend numerous wines with love, heart or romantic themes which are available at most local wine shops that carry Vintner Select wines.
Labeled for Love - Some bottles wear their hearts on their sleeves, literally! Kali Hart from Talbot Vineyards Chardonnay ($20) and Il Coure (translated “the heart”) Chardonnay ($13) and Cabernet Sauvignon ($16) not only have romantic titles, hearts are featured right on the label.
Message in a Bottle - Making a romantic suggestion without saying a word is simple with the right bottle. Pick up Monkey Business Chardonnay ($13), Cabernet Sauvignon ($13) or Zinfandel ($13). La Nude from Summers Estate Wines ($20) and Charles Smith’s Velvet Devil Merlot ($13) and Eve Chardonnay ($13) are a fun ways to drop a not so subtle hint for love.
A Sign of Affection - Flowers and sweets are tradition when it comes to February 14. Seghesio’s Bouquet ($25) blooms with love. Dolcetto is just another way to say “little sweet one” to object of your affection (price range $15-20).
All the Single Ladies - Not everyone is toasting with someone special this Valentine’s Day. Solitude Chardonnay ($30) is a great tongue in cheek way to celebrate the single life.
About Vintner Select
Vintner Select was founded in 1989 with the vision of bringing the finest quality wines from around the world to the Midwest. Vintner Select is a major distributor carrying over 2500 wines from around the world to over 300 wine shops in Ohio, Indiana and Kentucky. Vintner Select is headquartered in Mason, Ohio and can be reached for orders or questions by phone at 513-229-3630 or visit, www.vintnerselect.com.
Labeled for Love - Some bottles wear their hearts on their sleeves, literally! Kali Hart from Talbot Vineyards Chardonnay ($20) and Il Coure (translated “the heart”) Chardonnay ($13) and Cabernet Sauvignon ($16) not only have romantic titles, hearts are featured right on the label.
Message in a Bottle - Making a romantic suggestion without saying a word is simple with the right bottle. Pick up Monkey Business Chardonnay ($13), Cabernet Sauvignon ($13) or Zinfandel ($13). La Nude from Summers Estate Wines ($20) and Charles Smith’s Velvet Devil Merlot ($13) and Eve Chardonnay ($13) are a fun ways to drop a not so subtle hint for love.
A Sign of Affection - Flowers and sweets are tradition when it comes to February 14. Seghesio’s Bouquet ($25) blooms with love. Dolcetto is just another way to say “little sweet one” to object of your affection (price range $15-20).
All the Single Ladies - Not everyone is toasting with someone special this Valentine’s Day. Solitude Chardonnay ($30) is a great tongue in cheek way to celebrate the single life.
About Vintner Select
Vintner Select was founded in 1989 with the vision of bringing the finest quality wines from around the world to the Midwest. Vintner Select is a major distributor carrying over 2500 wines from around the world to over 300 wine shops in Ohio, Indiana and Kentucky. Vintner Select is headquartered in Mason, Ohio and can be reached for orders or questions by phone at 513-229-3630 or visit, www.vintnerselect.com.
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