Can they break the record? That’s the big question for pasta lovers from around the world as Buca di Beppo Italian Restaurant serves up a 10,000-pound bowl of pasta in an attempt to break the Guinness World Record. No small feat as the attempt will involve a swimming pool-sized bowl fashioned into a pasta dish and staged outside the Buca di Beppo Anaheim on:
Date: Friday, March 12, 2010
Time: 1 p.m. to 4 p.m.
Place: 11757 Harbor Blvd, Garden Grove, California
As it stands, the current Guinness World Record for the largest bowl of pasta is 9,767 pounds and was set by Wataniya Restaurants-Sbarro on March 28, 2009 in Doha, Qatar located in the Persian Gulf. By contrast, Buca will attempt to break the record with a 10,000-pound bowl of spaghetti topped off with meatballs and 120 gallons of Buca’s homemade marinara sauce. As with all pastas served at Buca, the record-breaking spaghetti bowl will use Rummo Italian pasta.
To celebrate the record-breaking attempt, all Bucas nationwide will be giving free bowls of spaghetti on Monday, March 15. Dine-in guests who purchase a Buca Small® or a Buca Large® pasta or entrée are eligible to receive a free combined 14-ounce portion of spaghetti with their choice of meat sauce or marinara sauce. While the offer is not valid on Buca To Go orders, dine-in guests may box their free spaghetti serving to take it home.
Buca di Beppo Italian Restaurant is recognized for its quality Italian dishes and energetic, casual atmosphere, as well its commitment to providing the highest-quality dishes with the freshest ingredients. Buca di Beppo is the perfect place to take a family, serving all dishes family-style. Buca offers its extensive menu of Italian favorites such as its towering nine layer lasagna, spaghetti with meatballs, fettuccine alfredo and chicken parmigiana.
About Guinness World Records
Guinness World Records is the universally recognized authority on record-breaking achievement. First published in 1955, the annual Guinness World Records book is published in more than 100 countries and 25 languages and is one of the highest-selling books under copyright of all time with more than 3 million copies sold annually across the globe. Guinness World Records celebrated its 50th anniversary edition in 2004, a year after the sale of its 100 millionth copy.
About Buca di Beppo
Recently acquired by Planet Hollywood International, Inc., with locations from Albany to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Catering is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go.
About Rummo Pasta
Rummo SpA, is one of the main Italian pasta manufacturers in the world The company has a 160-year history, and continues to be family-owned and run through five generations. Rummo SpA is a worldwide producer and retailer of a wide variety of high quality pasta including enriched pasta, durum wheat pasta, dry egg pasta, organic pasta, whole wheat pasta, tricolor pasta, and others. Rummo Lenta Lavorazione pasta is made with an exclusive method that revives the old tradition of pasta making to maintain the high protein content, flavor and aroma of the finest durum wheat.
Tuesday, March 9, 2010
Where The Locals Eat: FOOD FIGHT Online Bracket Challenge
To determine America's favorite food we've created our own version of March Madness called, “FOOD FIGHT: Online Bracket Challenge”. It is an online game where 64 of America’s favorite dishes square off in head-to-head match ups, seeded in brackets like the NCAA tournament: burgers vs. nachos, bagels vs. sushi, pizza vs. ribs – and the grudge match everyone is talking about - hotdogs vs. Buffalo wings. Pick your favorite foods and help us determine America’s champ.
GRAND PRIZE - APPLE iPAD: The contest is free and we will accept entries until March 19th at 6pm. The person who scores the most points, will win an APPLE iPAD. We will reveal the first round results on March 22, and the winner will be crowned on March 31. Go to www.WhereTheLocalsEat.com/challenge, to see the official rules and to submit your ballot.
GRAND PRIZE - APPLE iPAD: The contest is free and we will accept entries until March 19th at 6pm. The person who scores the most points, will win an APPLE iPAD. We will reveal the first round results on March 22, and the winner will be crowned on March 31. Go to www.WhereTheLocalsEat.com/challenge, to see the official rules and to submit your ballot.
Monday, March 8, 2010
Epic Roots Mâche and USA Pears
Springtime entertaining is as fresh and simple as a skip down the produce aisle now that Epic Roots and USA Pears have teamed up to create a savory salad that’s sure to impress at both sunny family picnics and elegant spring brunches.
A new salad recipe, the Epic Roots Mâche and USA Pear Salad, pairs the sweet taste of fresh Green Anjou pears and the nutty flavor of Mâche with added flavor from ingredients like fresh tarragon, sliced fennel, and shaved Parmesan. This unique combination is gorgeous on the plate and a delight to the palate. Plus, this side salad can be elevated to entrée salad status with the simple addition of poultry, fish, or beef at about three to four ounces per person.
This healthy and tasty salad recipe will be featured in a promotional booklet that will appear on all retail packages of Epic Roots Mâche Rosettes and Mâche Mixes Salade Verte, Red Romance, Salade Aux Herbes and Salade Europeen shipped from March 19 – April 3. A “Save $1 off the purchase of 2 packages of any Epic Roots Mache Salad” coupon is also included in the booklet.
Epic Roots Mâche is California field-grown, has a delightful sweet and nutty flavor, tender texture, and beautiful rosette shape. It is best simply dressed as a salad, and is a wonderful complement to roasted vegetables, meat and poultry. Mâche is an excellent source of Vitamins A and C, Folic Acid, and Iron. It is also a good source of Potassium.
Fresh USA Pears grown in Oregon and Washington are a sweet and juicy choice for any course of any meal of the day. Spring brings a bounty of fresh pear varieties including Green Anjou, Red Anjou, and Bosc. Fresh pears are an excellent source of fiber and a good source of Vitamin C at only 100 calories per medium sized pear. And, they contain no sodium, fat, or cholesterol.
For additional nutritional information, recipe ideas, and more, please visit www.epicroots.com and www.usapears.org.
Epic Roots Mâche and USA Pear Salad
The flavor and texture of USA Pears and Epic Roots Mâche pair perfectly in this healthy, tasty salad.
Serves 8 - 12
Vinaigrette:
8 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
2 tsp finely chopped shallot
3 tsp finely chopped fresh tarragon
Sea Salt and freshly ground pepper to taste
Salad:
8 oz Mâche Rosettes or Mâche Mix (2 packages)
4 USA Green Anjou Pears, cored and sliced
8 oz Parmesan cheese, shaved
1 cup chopped fennel
In a small bowl, blend vinaigrette ingredients together. Season with salt & pepper to taste. In a large bowl, place Mâche, USA Pears, cheese & fennel, and toss with vinaigrette. Arrange for family-style serving on a platter, or divide salad among individual plates. Enjoy!
About Epic Roots
Epic Roots was founded in 1998 by Todd Koons and is headquartered in Salinas, California. Epic Roots is dedicated to bringing exciting, beautiful and delicious produce to the American table. Visit www.epicroots.com for more information.
About Pear Bureau Northwest & USA Pears
The Pear Bureau Northwest is a nonprofit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. The Bureau represents more than 1,600 growers who grow 84 percent of the nation’s fresh pear crop, and develops national and international markets for Northwest pear distribution. For more information, visit www.usapears.org.
A new salad recipe, the Epic Roots Mâche and USA Pear Salad, pairs the sweet taste of fresh Green Anjou pears and the nutty flavor of Mâche with added flavor from ingredients like fresh tarragon, sliced fennel, and shaved Parmesan. This unique combination is gorgeous on the plate and a delight to the palate. Plus, this side salad can be elevated to entrée salad status with the simple addition of poultry, fish, or beef at about three to four ounces per person.
This healthy and tasty salad recipe will be featured in a promotional booklet that will appear on all retail packages of Epic Roots Mâche Rosettes and Mâche Mixes Salade Verte, Red Romance, Salade Aux Herbes and Salade Europeen shipped from March 19 – April 3. A “Save $1 off the purchase of 2 packages of any Epic Roots Mache Salad” coupon is also included in the booklet.
Epic Roots Mâche is California field-grown, has a delightful sweet and nutty flavor, tender texture, and beautiful rosette shape. It is best simply dressed as a salad, and is a wonderful complement to roasted vegetables, meat and poultry. Mâche is an excellent source of Vitamins A and C, Folic Acid, and Iron. It is also a good source of Potassium.
Fresh USA Pears grown in Oregon and Washington are a sweet and juicy choice for any course of any meal of the day. Spring brings a bounty of fresh pear varieties including Green Anjou, Red Anjou, and Bosc. Fresh pears are an excellent source of fiber and a good source of Vitamin C at only 100 calories per medium sized pear. And, they contain no sodium, fat, or cholesterol.
For additional nutritional information, recipe ideas, and more, please visit www.epicroots.com and www.usapears.org.
Epic Roots Mâche and USA Pear Salad
The flavor and texture of USA Pears and Epic Roots Mâche pair perfectly in this healthy, tasty salad.
Serves 8 - 12
Vinaigrette:
8 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
2 tsp finely chopped shallot
3 tsp finely chopped fresh tarragon
Sea Salt and freshly ground pepper to taste
Salad:
8 oz Mâche Rosettes or Mâche Mix (2 packages)
4 USA Green Anjou Pears, cored and sliced
8 oz Parmesan cheese, shaved
1 cup chopped fennel
In a small bowl, blend vinaigrette ingredients together. Season with salt & pepper to taste. In a large bowl, place Mâche, USA Pears, cheese & fennel, and toss with vinaigrette. Arrange for family-style serving on a platter, or divide salad among individual plates. Enjoy!
About Epic Roots
Epic Roots was founded in 1998 by Todd Koons and is headquartered in Salinas, California. Epic Roots is dedicated to bringing exciting, beautiful and delicious produce to the American table. Visit www.epicroots.com for more information.
About Pear Bureau Northwest & USA Pears
The Pear Bureau Northwest is a nonprofit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. The Bureau represents more than 1,600 growers who grow 84 percent of the nation’s fresh pear crop, and develops national and international markets for Northwest pear distribution. For more information, visit www.usapears.org.
Friday, March 5, 2010
Show Your Colors: Red White & Blueberry Shortcakes
Looking for a patriotic treat to serve up? Nothing says summer like red, white and blue!
Mixed berries add a burst of color to any dish and keep desserts tasting fresh – not heavy! Driscoll’s Red White and Blueberry Shortcakes are a sweet summer treat for adults and kids alike.
Perfectly portioned for single servings, these light and flaky shortcakes are topped with fresh whipped cream and mixed berries. Bright, juicy strawberries, blackberries, raspberries and blueberries will explode like flavorful fireworks with each mouthful!
Red White and Blueberry Shortcakes
Prep time: 15 minutes
Cook time: 12 minutes
Makes 8 servings
Shortcakes
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
½ teaspoon baking soda
6 tablespoon cold butter, cut into small pieces
½ cup buttermilk
4 teaspoons coarse sugar crystals
1 package (16 ounces) Driscoll’s strawberries, hulled, sliced
½ cup powdered sugar, divided
1 tablespoon lemon juice
1 package (6 ounces) Driscoll’s Blackberries
1 package (6 ounces) Driscoll’s Blueberries
1 package (6 ounces) Driscoll’s Raspberries
1 cup cold heavy cream
To make shortcakes:
Preheat oven to 400F.
Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl.
Cut in butter using a pastry blender or two knives until mixture resembles coarse crumb.
Stir in buttermilk just until dry ingredients are moistened.
Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to ½-inch thickness.
Cut out 8 stars using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with ½ teaspoon sugar crystals.
Bake 12 minutes or until golden brown. Cool on wire rack.
To makes strawberry sauce: In a blender or food processor puree 1 cup strawberries, ¼ cup powdered sugar and lemon juice until smooth.
To makes whipped cream: Beat with an electric mixer heavy cream and remaining ¼ cup powdered sugar until thickened and soft peaks form.
To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates. Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about ½ cup berries. Place top of shortcake over berries. Serve with remaining strawberry sauce.
Nutrition Per Serving: 408 calories, 20.30g total fat, 12.42g saturated fat, 5.34g protein, 54.63g carbohydrate, 64.82mg cholesterol, 3.56g fiber, 601.12mg sodium
Lighten Up: Instead of using whipped cream. Dollop with frozen thawed fat free prepared whipped topping.
Helpful tip: Cutting cold butter into the flour makes little crumbs of fat that produces light, flaky shortcakes.
A light stirring and kneading of the dough makes the flakiest shortcakes.
Mixed berries add a burst of color to any dish and keep desserts tasting fresh – not heavy! Driscoll’s Red White and Blueberry Shortcakes are a sweet summer treat for adults and kids alike.
Perfectly portioned for single servings, these light and flaky shortcakes are topped with fresh whipped cream and mixed berries. Bright, juicy strawberries, blackberries, raspberries and blueberries will explode like flavorful fireworks with each mouthful!
Red White and Blueberry Shortcakes
Prep time: 15 minutes
Cook time: 12 minutes
Makes 8 servings
Shortcakes
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
½ teaspoon baking soda
6 tablespoon cold butter, cut into small pieces
½ cup buttermilk
4 teaspoons coarse sugar crystals
1 package (16 ounces) Driscoll’s strawberries, hulled, sliced
½ cup powdered sugar, divided
1 tablespoon lemon juice
1 package (6 ounces) Driscoll’s Blackberries
1 package (6 ounces) Driscoll’s Blueberries
1 package (6 ounces) Driscoll’s Raspberries
1 cup cold heavy cream
To make shortcakes:
Preheat oven to 400F.
Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl.
Cut in butter using a pastry blender or two knives until mixture resembles coarse crumb.
Stir in buttermilk just until dry ingredients are moistened.
Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to ½-inch thickness.
Cut out 8 stars using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with ½ teaspoon sugar crystals.
Bake 12 minutes or until golden brown. Cool on wire rack.
To makes strawberry sauce: In a blender or food processor puree 1 cup strawberries, ¼ cup powdered sugar and lemon juice until smooth.
To makes whipped cream: Beat with an electric mixer heavy cream and remaining ¼ cup powdered sugar until thickened and soft peaks form.
To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates. Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about ½ cup berries. Place top of shortcake over berries. Serve with remaining strawberry sauce.
Nutrition Per Serving: 408 calories, 20.30g total fat, 12.42g saturated fat, 5.34g protein, 54.63g carbohydrate, 64.82mg cholesterol, 3.56g fiber, 601.12mg sodium
Lighten Up: Instead of using whipped cream. Dollop with frozen thawed fat free prepared whipped topping.
Helpful tip: Cutting cold butter into the flour makes little crumbs of fat that produces light, flaky shortcakes.
A light stirring and kneading of the dough makes the flakiest shortcakes.
Thursday, March 4, 2010
Bell Perch™ Yellow Perch: Now Ready For Friday Night Fish Fryin'
Bell Aquaculture, owner and operator of the nation’s largest yellow perch (Perca flavescens) farm, is rolling out its breaded yellow perch line and concurrently launching the Bell Perch™ Online Ordering System The announcement is made by Norman McCowan, President & CEO, who says for the past year, as the farm has been building out, Bell Perch has only been available through restaurant partners and various public sales and special events, such as the annual Purdue University Ag Alumni Fish Fry.
Bell will continue to form restaurant partnerships as it grows and participate in special events, but now consumers will be able to purchase both the breaded yellow perch fillets and Cajun nuggets online at http://www.bellperch.com (click the ‘Order Online’ tab). Here’s more information about the Bell Perch breaded products, now available in orders of either five or 20 pounds (unbreaded fillets will be available in the near future):
* Frozen Breaded Fillets
Bell’s breaded yellow perch fillets, with a slightly lemon pepper taste, are just like what we used to have in the days of yesteryear – and maybe better, before overfishing of lakes and environmental perils Further, Bell’s panko breading is just the right balance of tangy and mild, and the fillets cook best in canola oil in just under 3 minutes. (see recipes at the Web site for specific cooking instructions - http://www.bellperch.com/gallery/?cid=6 ).
* Cajun Nuggets
Yellow perch has always been a Cajun seafood favorite, and now a new southern dream come true: the spicy kick of Cajun seasoning paired with the sweet taste of Bell Perch. Perfect for appetizers or even as a whole meal, these Bell Perch Cajun Nuggets will be your favorite Bayou seafood.
The newly harvested fish only travel 5 miles to be processed and are quickly frozen to maintain flavor and freshness. It’s unique that Bell processes its own harvested fish, thereby maintaining vertical integration and control over every step of the process from ‘farm to fork.’
"The greatest difficulty in recent years has been the availability of yellow perch out of Lake Michigan and Lake Erie – the two predominant lakes for the supply of wild-caught yellow perch," explains McCowan. "Which means restaurants that were typically serving customers who enjoy the taste of yellow perch and individual consumers, just couldn’t get the supply. Or, in some cases, they are getting lesser quality fish and selling it as yellow perch."
Further, according to McCowan: “The yellow perch we’re raising, the Bell Perch, is a higher quality product from the standpoint there is no real possibility of contaminants entering into the food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels, making it a favorite in residential and commercial kitchens alike. There's no taste difference from wild-caught like some other farmed species. In years past, yellow perch was the fish typically served at Friday Night Fish Fries in the Great Lakes region, particularly during Lent (the period prior to Easter).
The vision for a yellow perch farm was born when Chairman & Founder Michael Miller became personally interested in aquaculture in 1994. After studying this science and becoming involved in the Indiana Aquaculture Association, Inc. (IAAI), he developed a dream to bring the local and personal favorite, yellow perch, back to the area. Miller has been involved with the IAAI for 12 years, including holding the position of secretary/treasurer until recently.
As Miller says, “What started out as an idea on a Post-it note, ended up being 17 file cabinets of information.” So after more than 12 years of research, consulting fish experts and a lot of hard work, Bell Aquaculture was formed in 2005.
Bell Aquaculture is committed to these four guiding principles in producing its fish:
1) Controlled indoor environment
2) Toxin & mercury free – no hormones used
3) Healthy growth
4) Gentle to the environment
About Bell Aquaculture
Bell Aquaculture, headquartered in Redkey, IN, is a producer and processor of farm-raised fish for restaurants and consumer use. Initial production facilities, dedicated to yellow perch, are located in Albany, IN, and comprise the nation’s largest yellow perch farm. Visit http://www.bellperch.com.
Direct link to online ordering: http://www.bellperch.peachhost.com
Direct link to Bell’s restaurant partners: http://www.bellperch.com/index/Product/WhereToGetBellPerch.asp
Bell will continue to form restaurant partnerships as it grows and participate in special events, but now consumers will be able to purchase both the breaded yellow perch fillets and Cajun nuggets online at http://www.bellperch.com (click the ‘Order Online’ tab). Here’s more information about the Bell Perch breaded products, now available in orders of either five or 20 pounds (unbreaded fillets will be available in the near future):
* Frozen Breaded Fillets
Bell’s breaded yellow perch fillets, with a slightly lemon pepper taste, are just like what we used to have in the days of yesteryear – and maybe better, before overfishing of lakes and environmental perils Further, Bell’s panko breading is just the right balance of tangy and mild, and the fillets cook best in canola oil in just under 3 minutes. (see recipes at the Web site for specific cooking instructions - http://www.bellperch.com/gallery/?cid=6 ).
* Cajun Nuggets
Yellow perch has always been a Cajun seafood favorite, and now a new southern dream come true: the spicy kick of Cajun seasoning paired with the sweet taste of Bell Perch. Perfect for appetizers or even as a whole meal, these Bell Perch Cajun Nuggets will be your favorite Bayou seafood.
The newly harvested fish only travel 5 miles to be processed and are quickly frozen to maintain flavor and freshness. It’s unique that Bell processes its own harvested fish, thereby maintaining vertical integration and control over every step of the process from ‘farm to fork.’
"The greatest difficulty in recent years has been the availability of yellow perch out of Lake Michigan and Lake Erie – the two predominant lakes for the supply of wild-caught yellow perch," explains McCowan. "Which means restaurants that were typically serving customers who enjoy the taste of yellow perch and individual consumers, just couldn’t get the supply. Or, in some cases, they are getting lesser quality fish and selling it as yellow perch."
Further, according to McCowan: “The yellow perch we’re raising, the Bell Perch, is a higher quality product from the standpoint there is no real possibility of contaminants entering into the food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels, making it a favorite in residential and commercial kitchens alike. There's no taste difference from wild-caught like some other farmed species. In years past, yellow perch was the fish typically served at Friday Night Fish Fries in the Great Lakes region, particularly during Lent (the period prior to Easter).
The vision for a yellow perch farm was born when Chairman & Founder Michael Miller became personally interested in aquaculture in 1994. After studying this science and becoming involved in the Indiana Aquaculture Association, Inc. (IAAI), he developed a dream to bring the local and personal favorite, yellow perch, back to the area. Miller has been involved with the IAAI for 12 years, including holding the position of secretary/treasurer until recently.
As Miller says, “What started out as an idea on a Post-it note, ended up being 17 file cabinets of information.” So after more than 12 years of research, consulting fish experts and a lot of hard work, Bell Aquaculture was formed in 2005.
Bell Aquaculture is committed to these four guiding principles in producing its fish:
1) Controlled indoor environment
2) Toxin & mercury free – no hormones used
3) Healthy growth
4) Gentle to the environment
About Bell Aquaculture
Bell Aquaculture, headquartered in Redkey, IN, is a producer and processor of farm-raised fish for restaurants and consumer use. Initial production facilities, dedicated to yellow perch, are located in Albany, IN, and comprise the nation’s largest yellow perch farm. Visit http://www.bellperch.com.
Direct link to online ordering: http://www.bellperch.peachhost.com
Direct link to Bell’s restaurant partners: http://www.bellperch.com/index/Product/WhereToGetBellPerch.asp
New Edy's Antioxidant Fruit Bars Pack a Healthy Punch!
This spring, the Edy’s Fruit Bars* brand introduces two powerful super fruit flavors to its popular line of all-natural frozen treats. Pomegranate and Açai Blueberry, the newest additions to the Edy’s Fruit Bars family, are not only bursting with tart and tangy flavor, they are packed with a healthy dose of free radical-fighting antioxidants.
New Edy’s Antioxidant Fruit Bars are made with real fruit and are an excellent source of Vitamin C, which helps fight free radicals linked to aging skin, fatigue and other health issues.
“We’ve taken ‘good for you’ properties of Edy’s Fruit Bars to the next level with the introduction of these delicious antioxidant-rich flavors,” says Jessica Vasisht, Fruit Bars Brand Manager. “Not only are the Pomegranate and Açai Blueberry Fruit Bars bursting with real fruit, they are fat free, all have ingredients from natural sources, and contain 70 calories.”
The new Pomegranate and Açai Blueberry flavors are now available in grocery stores nationwide with a suggested retail price of $4.19.
In the spirit of renewal, the Edy’s Fruit Bars brand is committed to doing its part to better the environment in addition to refreshing the body. Edy’s already uses 100% recycled paperboard packaging for its products. And, beginning March 15, 2010, the brand, in partnership with the Fruit Tree Planting Foundation, will launch the Communities Take Root program, which will plant dozens of public orchards in communities across the country.
Check out www.communitiestakerootcom to learn more about the new Fruit Bars and to vote for communities deserving of this fruitful reward of fruit-bearing trees to grace neighborhoods for years to come.
*Also marketed as Dreyer’s Fruit Bars in the Western states.
Dreyer’s Grand Ice Cream, Inc. is a division of Nestlé USA, which is owned by Nestlé S.A. of Vevey, Switzerland the world’s largest nutrition, health and wellness company. Dreyer’s manufactures, markets and distributes a full spectrum of ice cream and frozen snacks. The company’s premium products are marketed under the Dreyer’s brand name throughout the Western states and Texas, and under the Edy’s® brand name throughout the remainder of the United States. Brands manufactured or distributed by Dreyer’s in the United States include Dreyer’s/Edy’s® Grand, Slow Churned®, Dibs®, Loaded, MAXX, Fruit Bars, Nestlé Crunch®, Drumstick®, Butterfinger®, Toll House®, Push-Up®, Delicias, Frosty Paws®, Eskimo Pie®, The Skinny Cow™ and Häagen-Dazs®. Internationally, the Dreyer’s brand extends to select markets in the Far East and the Edy’s brand extends to the Caribbean and South America. For more information on the company, please visit www.dreyersinc.com.
In the U.S. the Häagen-Dazs trademark is licensed to Nestlé by General Mills and sub-licensed to Dreyer’s by Nestlé.
New Edy’s Antioxidant Fruit Bars are made with real fruit and are an excellent source of Vitamin C, which helps fight free radicals linked to aging skin, fatigue and other health issues.
“We’ve taken ‘good for you’ properties of Edy’s Fruit Bars to the next level with the introduction of these delicious antioxidant-rich flavors,” says Jessica Vasisht, Fruit Bars Brand Manager. “Not only are the Pomegranate and Açai Blueberry Fruit Bars bursting with real fruit, they are fat free, all have ingredients from natural sources, and contain 70 calories.”
The new Pomegranate and Açai Blueberry flavors are now available in grocery stores nationwide with a suggested retail price of $4.19.
In the spirit of renewal, the Edy’s Fruit Bars brand is committed to doing its part to better the environment in addition to refreshing the body. Edy’s already uses 100% recycled paperboard packaging for its products. And, beginning March 15, 2010, the brand, in partnership with the Fruit Tree Planting Foundation, will launch the Communities Take Root program, which will plant dozens of public orchards in communities across the country.
Check out www.communitiestakerootcom to learn more about the new Fruit Bars and to vote for communities deserving of this fruitful reward of fruit-bearing trees to grace neighborhoods for years to come.
*Also marketed as Dreyer’s Fruit Bars in the Western states.
Dreyer’s Grand Ice Cream, Inc. is a division of Nestlé USA, which is owned by Nestlé S.A. of Vevey, Switzerland the world’s largest nutrition, health and wellness company. Dreyer’s manufactures, markets and distributes a full spectrum of ice cream and frozen snacks. The company’s premium products are marketed under the Dreyer’s brand name throughout the Western states and Texas, and under the Edy’s® brand name throughout the remainder of the United States. Brands manufactured or distributed by Dreyer’s in the United States include Dreyer’s/Edy’s® Grand, Slow Churned®, Dibs®, Loaded, MAXX, Fruit Bars, Nestlé Crunch®, Drumstick®, Butterfinger®, Toll House®, Push-Up®, Delicias, Frosty Paws®, Eskimo Pie®, The Skinny Cow™ and Häagen-Dazs®. Internationally, the Dreyer’s brand extends to select markets in the Far East and the Edy’s brand extends to the Caribbean and South America. For more information on the company, please visit www.dreyersinc.com.
In the U.S. the Häagen-Dazs trademark is licensed to Nestlé by General Mills and sub-licensed to Dreyer’s by Nestlé.
Wednesday, March 3, 2010
2 Cookbooks to be Published by Phaidon this Spring/Summer
Recipes from an Italian Summer (Phaidon Press; May 18, 2010; $39.95/hardcover) features more than 400 never-before-published quintessential summertime recipes newly collected from the archives of the classic Italian cookbook, The Silver Spoon. Simply prepared without pretension, Italian dishes are designed to make the most of fresh ingredients and to let their natural flavors shine. With its abundance of produce, summer is the ideal season to try the delicious and authentic Italian way of cooking.
The Book of Tapas (Phaidon Press; June 15, 2010; $39.95/hardcover) is the definitive collection of tapas recipes written by the authors of the iconic Spanish cooking bible, 1080 recipes (Simone and Ines Ortega). Featuring more than 250 truly authentic, easy-to-follow recipes, this is a collection of the most delectable small plates that Spain has to offer, from all of its diverse regions. Beginning with a comprehensive glossary of tapas terms and a full chapter of brilliantly photographed ingredients, this is a great way to bring the culture of tapas and flavors of Spain into American kitchens.
The Book of Tapas (Phaidon Press; June 15, 2010; $39.95/hardcover) is the definitive collection of tapas recipes written by the authors of the iconic Spanish cooking bible, 1080 recipes (Simone and Ines Ortega). Featuring more than 250 truly authentic, easy-to-follow recipes, this is a collection of the most delectable small plates that Spain has to offer, from all of its diverse regions. Beginning with a comprehensive glossary of tapas terms and a full chapter of brilliantly photographed ingredients, this is a great way to bring the culture of tapas and flavors of Spain into American kitchens.
Green St. Patrick’s Day Cocktails with New Coca Leaf Liqueur-AGWA de Bolivia
The green theme holiday of St. Patrick’s Day, just around the corner, will be brightened by a tantalizing new drink arrival - AGWA de Bolivia – and its signature green cocktails.
Wild Bolivian coca leaves are hand-picked at 2000 metres in the Andes and shipped under armed guard in 2000 Kilo Bales to Amsterdam to be macerated and de-cocainized. The potent high strength flavour formula is reduced to 60 proof, bottled and then shipped around the world in a more conventional format.
Following are four signature AGWA de Bolivia cocktail recipes that are sure to be fun and interesting alternatives to green beer!
The Irish 8-ball
Ingredients
1.5 oz. AGWA de Bolivia Coca Leaf Liquor / Splash of Bailey’s Irish Cream / 1 Pint of Guinness
Preparation
Pour a shot of AGWA and float with Bailey’s. Drop the shot glass into a pint of Guinness
The Shamrocker
Ingredients
1 oz. AGWA de Bolivia Coca Leaf Liquor / 2 oz. of your favorite energy drink
Preparation
Pour your favorite energy drink into a glass and top with AGWA
Bolivian Mojito
Ingredients
1.5 oz. AGWA de Bolivia Coca Leaf Liquor / 12 Spearmint leaves / 1/2 lime / 7 oz. Club soda / 2 tsp. Sugar
Preparation
In a large glass, gently crush mint leaves. Then, squeeze lime juice over crushed leaves. Add sugar and ice. Afterwards, add AGWA and club soda. Stir drink well. Garnish with a lime wedge and tiny pieces of mint leaves.
Amsterdam Martini
Ingredients
2.5 oz AGWA de Bolivia Coca Leaf Liquor / 2 oz Citron Vodka / Squeeze of Lime Juice
Preparation
Shake cold, serve in a martini glass. Garnish with olives. Some people enjoy stuffing their olives with cheese, or experimenting with a wide range of olives available at most quality delis.
Wild Bolivian coca leaves are hand-picked at 2000 metres in the Andes and shipped under armed guard in 2000 Kilo Bales to Amsterdam to be macerated and de-cocainized. The potent high strength flavour formula is reduced to 60 proof, bottled and then shipped around the world in a more conventional format.
Following are four signature AGWA de Bolivia cocktail recipes that are sure to be fun and interesting alternatives to green beer!
The Irish 8-ball
Ingredients
1.5 oz. AGWA de Bolivia Coca Leaf Liquor / Splash of Bailey’s Irish Cream / 1 Pint of Guinness
Preparation
Pour a shot of AGWA and float with Bailey’s. Drop the shot glass into a pint of Guinness
The Shamrocker
Ingredients
1 oz. AGWA de Bolivia Coca Leaf Liquor / 2 oz. of your favorite energy drink
Preparation
Pour your favorite energy drink into a glass and top with AGWA
Bolivian Mojito
Ingredients
1.5 oz. AGWA de Bolivia Coca Leaf Liquor / 12 Spearmint leaves / 1/2 lime / 7 oz. Club soda / 2 tsp. Sugar
Preparation
In a large glass, gently crush mint leaves. Then, squeeze lime juice over crushed leaves. Add sugar and ice. Afterwards, add AGWA and club soda. Stir drink well. Garnish with a lime wedge and tiny pieces of mint leaves.
Amsterdam Martini
Ingredients
2.5 oz AGWA de Bolivia Coca Leaf Liquor / 2 oz Citron Vodka / Squeeze of Lime Juice
Preparation
Shake cold, serve in a martini glass. Garnish with olives. Some people enjoy stuffing their olives with cheese, or experimenting with a wide range of olives available at most quality delis.
Tuesday, March 2, 2010
Cincinnati's Café de Wheels
afé de Wheels and Segway® are teaming up to present delivery options for those burger-loving fanatics who can’t leave their office, or are preparing themselves for what is now being coined, in good faith, “burger coma.”
Segway® is located at 1150 Vine St. in Over-the-Rhine’s newest development, the Gateway Quarter, and will be scooting or balance walking their way to offices in the Over-the-Rhine and downtown areas, delivering fresh fries, burgers and Cubans. Truly a wheels on wheels experience…
At this time the delivery service will only be available on Thursdays, beginning 11 a.m. – 2 p.m. this Thursday, March 4, 2010. If demand presents itself in the form of copious burger orders, then it’s possible that the gods of beef and potatoes will consider opening the flood gates to additional days.
“Now that spring is approaching, Café de Wheels has a chance to show burger lovers that we truly are a mobile dining experience by being even more mobile…if that makes any sense at all,” comments Café de Wheels Owner Tom Acito.
Delivery charges will be a flat rate of $2 for any size order. Burger lovers can call (513) 549-5246, text (513) 560-6234 or email (only applicable via the www.cafedewheels.com Web site, look for the **NEW Quick email Order button**) their orders.
ABOUT CAFÉ de WHEELS:
Café de Wheels is the creation of Tom Acito, a native New Yorker who moved to the Queen City from Los Angeles, California to continue to work as a commercial video editor. Café de Wheels food truck is Cincinnati’s first truly portable rolling café, serving mainstay pub eats from locally produced ingredients. You just never know where you will find Café de Wheels… Find them via www.cafedewheels.com or Twitter @burgerBgood.
Segway® is located at 1150 Vine St. in Over-the-Rhine’s newest development, the Gateway Quarter, and will be scooting or balance walking their way to offices in the Over-the-Rhine and downtown areas, delivering fresh fries, burgers and Cubans. Truly a wheels on wheels experience…
At this time the delivery service will only be available on Thursdays, beginning 11 a.m. – 2 p.m. this Thursday, March 4, 2010. If demand presents itself in the form of copious burger orders, then it’s possible that the gods of beef and potatoes will consider opening the flood gates to additional days.
“Now that spring is approaching, Café de Wheels has a chance to show burger lovers that we truly are a mobile dining experience by being even more mobile…if that makes any sense at all,” comments Café de Wheels Owner Tom Acito.
Delivery charges will be a flat rate of $2 for any size order. Burger lovers can call (513) 549-5246, text (513) 560-6234 or email (only applicable via the www.cafedewheels.com Web site, look for the **NEW Quick email Order button**) their orders.
ABOUT CAFÉ de WHEELS:
Café de Wheels is the creation of Tom Acito, a native New Yorker who moved to the Queen City from Los Angeles, California to continue to work as a commercial video editor. Café de Wheels food truck is Cincinnati’s first truly portable rolling café, serving mainstay pub eats from locally produced ingredients. You just never know where you will find Café de Wheels… Find them via www.cafedewheels.com or Twitter @burgerBgood.
Vanguard Wines March Catalogue
This link will take you to Vanguard Wines March Catalogue in a pdf format:
http://vanguardwines.com/vancatalog/RioMaggio0310OH.pdf
http://vanguardwines.com/vancatalog/RioMaggio0310OH.pdf
Nemacolin Resort 'Taste of Nemacolin' Spring Series
Nemacolin Woodlands Resort, a premier resort located in Pennsylvania’s scenic Laurel Highlands, and TABLE Magazine have partnered to celebrate the best of food and wine this spring. ‘Taste of Nemacolin’ comprised of four weekends from March through May 2010, will feature unique programs including exclusive wine tastings, cooking classes hosted by award winning chefs, gastronomic events, and Five-Star Wine Pairing Dinners.
“Nemacolin prides itself on serving as a gateway to an unparalleled epicurean experience,” explains Chris Plummer, General Manager. “As a publication that is dedicated to celebrating the food culture and lifestyle in Pennsylvania, TABLE Magazine compliments Nemacolin’s drive to deliver quality and promote wellness.”
The property has long been a favored destination for those looking to celebrate their culinary passion. The resort features award winning chefs and restaurants, including Lautrec, one of only 20 restaurants in the world to hold both a Forbes Five-Star and AAA Five-Diamond award simultaneously. Nemacolin is also home to the largest wine cellar in Pennsylvania which features over 21,000 bottles.
The ‘Taste of Nemacolin’ Series package is available for travelers looking to pair luxurious accommodations with one of the four scheduled gourmet series weekends. The package includes two nights’ accommodations, a $400 amenity credit, as well as the daily resort fee. Rates start at $853.99 for a Lodge Double or King room. For reservations please contact a Resort Sales Specialist at 866/344-6957 or visit http://www.nemacolin.com.
EVENTS:
Taste of Nemacolin: Gourmet Getaway (March 12 – 14, 2010)
Week one’s ‘Gourmet Getaway’ festivities start with a Wine Tasting followed by a California Cabernet Shootout. Guests are then offered a hands-on cooking class as well as an Italian Food and Wine Luncheon. The resort will also coordinateg a Coffee Cupping and Chocolate Tasting Experience, a Reserve French Wine Tasting, and a Five Star Wine Pairing Dinner at Lautrec.
Taste of Nemacolin: Setting the Spring Table (March 26 – 28, 2010)
The weekend highlights ‘Setting the Spring Table’ and features culinary classes exhibiting the art of cooking with Jamison’s Lamb and Roasting Elysian Fields Lamb of Leg. Epicureans can indulge in a La Prima Coffee tasting, the opportunity to enjoy a Reserve Tasting Wine Experience, a Five-Star dinner at Lautrec, as well as a Champagne Soiree and Sabrage.
Taste of Nemacolin: Out of the Woods, on to the TABLE (April 30 – May 2, 2010)
Guests are also invited to Nemacolin for an ‘Out of the Woods’ celebration of local foods featuring a Pennsylvania Wine Tasting and an ORVIS® Fly Fishing Demo which is followed by a forging excursion. The resort is also offering a workshop on how to cook with seasonal products, as well as a Freshly Forged Spring pairing dinner featuring dishes made with local ingredients, served with Pennsylvania wine.
Taste of Nemacolin: Bon Vivant (May 21 – 23, 2010)
The final installment kicks off with a New World Wine Dinner followed by a celebration of Poker, Scotch and Cigars. Individuals are then treated to a culinary program on how to prepare scallops followed by an Italian Food and Wine Luncheon. The resort will invite guests to view a trunk and fashion show, participate in a Reserve French Wine Tasting, and enjoy a Five-Star Grand Tasting and Wine Pairing Dinner at Lautrec.
Nemacolin Woodlands Resort
Nemacolin Woodlands is one of North America's premier resort destinations. Situated on nearly 2,000 acres, the Mobil Four-Star and AAA Four-Diamond resort features 335 luxurious guestrooms, suites, townhouses, and private luxury homes, including the AAA Five-Diamond Falling Rock boutique hotel and clubhouse. In addition to the internationally acclaimed Woodlands Spa, the resort offers 36 holes of golf on two championship courses—the Pete Dye designed Mystic Rock and the traditional Links Course. For shooting of another sort, guests should visit our 30-station Shooting Academy, a sporting clays facility situated on 140 acres complete with a spacious lodge. Trail rides are available at the Equestrian Center, or for a more rugged trail experience, there’s the TOMCAR Tactical Training Center offering guests the ultimate in off road adventures. For shoppers there are 14 specialty shops, plus nearby Uniontown boasts the ultimate outdoor store, Woodlands World. As the seasons change, our ski facilities for both downhill and cross-country enthusiasts, snowboarders and snow tubers kick into high gear, or for a different winter experience visitors can enjoy dog sledding. Nemacolin Woodlands also boasts an impressive collection of 13 restaurants and lounges, and a multi-million dollar art collection. For meetings and events, Nemacolin Woodlands offers 31,000 square feet of meeting and banquet facilities including four ballrooms, a 200-seat lecture hall, and 24 meeting rooms - making Nemacolin Woodlands the ideal setting for functions ranging from weddings to sales meetings. For those guests arriving by air, our on-property private airfield with 3,900-foot airstrip is available. For additional information, please visit our website at www.nemacolin.com or call 866-399-6957.
“Nemacolin prides itself on serving as a gateway to an unparalleled epicurean experience,” explains Chris Plummer, General Manager. “As a publication that is dedicated to celebrating the food culture and lifestyle in Pennsylvania, TABLE Magazine compliments Nemacolin’s drive to deliver quality and promote wellness.”
The property has long been a favored destination for those looking to celebrate their culinary passion. The resort features award winning chefs and restaurants, including Lautrec, one of only 20 restaurants in the world to hold both a Forbes Five-Star and AAA Five-Diamond award simultaneously. Nemacolin is also home to the largest wine cellar in Pennsylvania which features over 21,000 bottles.
The ‘Taste of Nemacolin’ Series package is available for travelers looking to pair luxurious accommodations with one of the four scheduled gourmet series weekends. The package includes two nights’ accommodations, a $400 amenity credit, as well as the daily resort fee. Rates start at $853.99 for a Lodge Double or King room. For reservations please contact a Resort Sales Specialist at 866/344-6957 or visit http://www.nemacolin.com.
EVENTS:
Taste of Nemacolin: Gourmet Getaway (March 12 – 14, 2010)
Week one’s ‘Gourmet Getaway’ festivities start with a Wine Tasting followed by a California Cabernet Shootout. Guests are then offered a hands-on cooking class as well as an Italian Food and Wine Luncheon. The resort will also coordinateg a Coffee Cupping and Chocolate Tasting Experience, a Reserve French Wine Tasting, and a Five Star Wine Pairing Dinner at Lautrec.
Taste of Nemacolin: Setting the Spring Table (March 26 – 28, 2010)
The weekend highlights ‘Setting the Spring Table’ and features culinary classes exhibiting the art of cooking with Jamison’s Lamb and Roasting Elysian Fields Lamb of Leg. Epicureans can indulge in a La Prima Coffee tasting, the opportunity to enjoy a Reserve Tasting Wine Experience, a Five-Star dinner at Lautrec, as well as a Champagne Soiree and Sabrage.
Taste of Nemacolin: Out of the Woods, on to the TABLE (April 30 – May 2, 2010)
Guests are also invited to Nemacolin for an ‘Out of the Woods’ celebration of local foods featuring a Pennsylvania Wine Tasting and an ORVIS® Fly Fishing Demo which is followed by a forging excursion. The resort is also offering a workshop on how to cook with seasonal products, as well as a Freshly Forged Spring pairing dinner featuring dishes made with local ingredients, served with Pennsylvania wine.
Taste of Nemacolin: Bon Vivant (May 21 – 23, 2010)
The final installment kicks off with a New World Wine Dinner followed by a celebration of Poker, Scotch and Cigars. Individuals are then treated to a culinary program on how to prepare scallops followed by an Italian Food and Wine Luncheon. The resort will invite guests to view a trunk and fashion show, participate in a Reserve French Wine Tasting, and enjoy a Five-Star Grand Tasting and Wine Pairing Dinner at Lautrec.
Nemacolin Woodlands Resort
Nemacolin Woodlands is one of North America's premier resort destinations. Situated on nearly 2,000 acres, the Mobil Four-Star and AAA Four-Diamond resort features 335 luxurious guestrooms, suites, townhouses, and private luxury homes, including the AAA Five-Diamond Falling Rock boutique hotel and clubhouse. In addition to the internationally acclaimed Woodlands Spa, the resort offers 36 holes of golf on two championship courses—the Pete Dye designed Mystic Rock and the traditional Links Course. For shooting of another sort, guests should visit our 30-station Shooting Academy, a sporting clays facility situated on 140 acres complete with a spacious lodge. Trail rides are available at the Equestrian Center, or for a more rugged trail experience, there’s the TOMCAR Tactical Training Center offering guests the ultimate in off road adventures. For shoppers there are 14 specialty shops, plus nearby Uniontown boasts the ultimate outdoor store, Woodlands World. As the seasons change, our ski facilities for both downhill and cross-country enthusiasts, snowboarders and snow tubers kick into high gear, or for a different winter experience visitors can enjoy dog sledding. Nemacolin Woodlands also boasts an impressive collection of 13 restaurants and lounges, and a multi-million dollar art collection. For meetings and events, Nemacolin Woodlands offers 31,000 square feet of meeting and banquet facilities including four ballrooms, a 200-seat lecture hall, and 24 meeting rooms - making Nemacolin Woodlands the ideal setting for functions ranging from weddings to sales meetings. For those guests arriving by air, our on-property private airfield with 3,900-foot airstrip is available. For additional information, please visit our website at www.nemacolin.com or call 866-399-6957.
Cook Number Gas Grills
The Outdoor GreatRoom Company, the leader in outdoor room product and design, recently unveiled a new lineup of Cook Number® Gas Grills, featuring improved, chef-inspired performance and an expanded selection of product models.
First launched in January 2008, the popular Cook Number Series was designed for grilling with ease and confidence while using less energy than a traditional gas grill. Outdoor GreatRoom’s Cook Number system consists of 10 foolproof settings to allow precise control of internal temperatures for meat, poultry and fish. The grills now feature a powerful new turbo ignition that is both fast and reliable; an enhanced grease management system with disposable aluminum trays for efficient, tidy clean up; and a one-piece porcelain sear plate. Quick access to burners, “S” hooks for tools, and sleek control panel graphics also give the grillmaster increased control and performance.
“Our Cook Number Grills are a homerun product,” said Dan Shimek, President and Owner of Outdoor GreatRoom Company. “Not only do they offer professional grade quality and performance, but they do it using about half the BTUs of traditional gas grills, making them a greener, more energy efficient option. On top of that, our extremely value-driven price structure is well below the price of competitive products in this category.”
The expanded product line now includes the JAG Series, available in 24” and 36’’, in sleek porcelain black with spice and paper towel racks and an optional side burner with a flip cover door. For more information, or to find which specialty retailers carry Cook Number Grills, visit www.outdoorrooms.com.
First launched in January 2008, the popular Cook Number Series was designed for grilling with ease and confidence while using less energy than a traditional gas grill. Outdoor GreatRoom’s Cook Number system consists of 10 foolproof settings to allow precise control of internal temperatures for meat, poultry and fish. The grills now feature a powerful new turbo ignition that is both fast and reliable; an enhanced grease management system with disposable aluminum trays for efficient, tidy clean up; and a one-piece porcelain sear plate. Quick access to burners, “S” hooks for tools, and sleek control panel graphics also give the grillmaster increased control and performance.
“Our Cook Number Grills are a homerun product,” said Dan Shimek, President and Owner of Outdoor GreatRoom Company. “Not only do they offer professional grade quality and performance, but they do it using about half the BTUs of traditional gas grills, making them a greener, more energy efficient option. On top of that, our extremely value-driven price structure is well below the price of competitive products in this category.”
The expanded product line now includes the JAG Series, available in 24” and 36’’, in sleek porcelain black with spice and paper towel racks and an optional side burner with a flip cover door. For more information, or to find which specialty retailers carry Cook Number Grills, visit www.outdoorrooms.com.
Sunday, February 28, 2010
Irving Farm Haitian Coffee
As part of the Haitian Relief Effort, Irving Farm Coffee Company will donate 100% of the profit from their new Reserve Select Haitian Highland Pic Macaya coffee to Konbit Sante, a Maine-based volunteer partnership working to save lives and improve healthcare in Haiti. The limited supply "in season" coffee is grown by small landowners in the Pic Macaya National Forest, one of only two national forests in Haiti. Bird friendly and wet processed in micro lots by coffee farmer Pievy Polyte, when roasted the beans create a dark coffee with hints of almond, chocolate and ripe fruit. The beans are sold to Irving Farm Coffee Company under Direct Trade guidelines. The coffee is available packaged in eco-friendly ½ lb bags. For additional products and ordering information visit www.irvingfarm.com.
About Irving Farm Coffee Company
"All About the Bean"
Located in the Hudson Valley region of New York State, Irving Farm Coffee Company is committed to directly sourcing beans from growers on small estate farms from around the world. Micro lot batches of beans are roasted fresh daily according to a profile that enhances the flavor, aroma, and body of each bean. Irving Farm Coffee Company embodies the philosophy of "farm to farm" and "farm to cup", constantly seeking seasonal and micro lot coffees from unique growers and origins around the globe. Irving Farm coffee is available packaged ground or whole bean in ½ lb (Reserve Select) and 1 lb bags. All of the coffees are roasted to order for guaranteed freshness.
About Konbit Sante Cap-Haitian Health Partnership
Started in 2000, Konbit Sante Cap-Haitian Health Partnership is a Maine-based volunteer partnership working to save lives and improve healthcare in northern Haiti. Rather than developing a second, parallel health system, Konbit Sante works with the Haitian Ministry of Health and with Haitian colleagues to build capacity within the public system for Haitians to care for Haitians. To date the partnership has created specialized programs to improve care in pediatrics, internal medicine, infection control, neighborhood outreach, and women's health. To learn more about Konbit Sante visit www.konbitsante.org.
About Irving Farm Coffee Company
"All About the Bean"
Located in the Hudson Valley region of New York State, Irving Farm Coffee Company is committed to directly sourcing beans from growers on small estate farms from around the world. Micro lot batches of beans are roasted fresh daily according to a profile that enhances the flavor, aroma, and body of each bean. Irving Farm Coffee Company embodies the philosophy of "farm to farm" and "farm to cup", constantly seeking seasonal and micro lot coffees from unique growers and origins around the globe. Irving Farm coffee is available packaged ground or whole bean in ½ lb (Reserve Select) and 1 lb bags. All of the coffees are roasted to order for guaranteed freshness.
About Konbit Sante Cap-Haitian Health Partnership
Started in 2000, Konbit Sante Cap-Haitian Health Partnership is a Maine-based volunteer partnership working to save lives and improve healthcare in northern Haiti. Rather than developing a second, parallel health system, Konbit Sante works with the Haitian Ministry of Health and with Haitian colleagues to build capacity within the public system for Haitians to care for Haitians. To date the partnership has created specialized programs to improve care in pediatrics, internal medicine, infection control, neighborhood outreach, and women's health. To learn more about Konbit Sante visit www.konbitsante.org.
Thursday, February 25, 2010
Recipes from "The Soup that Made Seinfeld Famous"
One of the perfect ways to quickly whip up a delectable, inexpensive meal is to combine classic favorites into one tantalizing dish. For many, soup is often viewed as a side dish for the main course or a quick snack-on-the-go, but classic soup varieties can easily transform into the perfect main event by adding a dash of pasta, stir-fry vegetables and other ingredients.
Below, you will find several recipes that incorporate various kinds of soups to make a full meal with several servings per recipe. These quick and easy meals are not only delicious, but also perfect for the budget-savvy as their price tag averages a mere $5 per meal. Each recipe calls for one of the brand new “Original SoupMan” frozen varieties, which can now be found at various grocery chains nationwide. (www.originalsoupman.com)
The Original SoupMan – also known as the “Soup that Made Seinfeld Famous” – is well-known for delivering premium soups to consumers at the NYC flagship over the past several decades. With requests for expansion and availability demands pouring, the Original SoupMan began a lengthy development process in order to bring the same quality of soup available in the Big Apple into the home of consumers across the country.
Macaroni & Cheese with Broccoli:
1 lb of macaroni elbows ($1.59)
1 Original SoupMan Broccoli & Cheese Soup ($3.49)
For $2.54 each you can have Macaroni & Cheese with Broccoli for two or more
Seafood Pasta:
1 lb. of pasta of your choice ($1.59)
1 Original SoupMan Seafood Bisque ($4.49)
For $3.04 each you can have Seafood Pasta for two or more
Chicken Vegetable and Rice:
16 oz. of rice of your choice ($1.00)
1 Original SoupMan Chicken Vegetable Soup ($3.49)
For $2.25 each you can have Chicken Vegetable and Rice for two or more
Italian Wedding Parmesan Linguini:
1 lb. of linguini ($1.59)
1 Original SoupMan Italian Wedding Soup ($3.49)
2 Tablespoons on aged parmesan cheese to sprinkle on top ($2.99 for 8 oz. container)
For less than $4.00 each you can have Italian Wedding Linguini with Parmesan for two or more
Spicy Beef and Tomato Pasta:
1 lb. of pasta of your choice ($1.59)
1 Original SoupMan Tomato Basil Soup ($3.49)
1 lb. of Lean Ground Beef ($1.89)
1 Teaspoon of few red pepper flakes ($.99 for 2.12 oz. container)
For $3.98 each you can have Spicy Beef and Tomato Pasta for two or more
Below, you will find several recipes that incorporate various kinds of soups to make a full meal with several servings per recipe. These quick and easy meals are not only delicious, but also perfect for the budget-savvy as their price tag averages a mere $5 per meal. Each recipe calls for one of the brand new “Original SoupMan” frozen varieties, which can now be found at various grocery chains nationwide. (www.originalsoupman.com)
The Original SoupMan – also known as the “Soup that Made Seinfeld Famous” – is well-known for delivering premium soups to consumers at the NYC flagship over the past several decades. With requests for expansion and availability demands pouring, the Original SoupMan began a lengthy development process in order to bring the same quality of soup available in the Big Apple into the home of consumers across the country.
Macaroni & Cheese with Broccoli:
1 lb of macaroni elbows ($1.59)
1 Original SoupMan Broccoli & Cheese Soup ($3.49)
For $2.54 each you can have Macaroni & Cheese with Broccoli for two or more
Seafood Pasta:
1 lb. of pasta of your choice ($1.59)
1 Original SoupMan Seafood Bisque ($4.49)
For $3.04 each you can have Seafood Pasta for two or more
Chicken Vegetable and Rice:
16 oz. of rice of your choice ($1.00)
1 Original SoupMan Chicken Vegetable Soup ($3.49)
For $2.25 each you can have Chicken Vegetable and Rice for two or more
Italian Wedding Parmesan Linguini:
1 lb. of linguini ($1.59)
1 Original SoupMan Italian Wedding Soup ($3.49)
2 Tablespoons on aged parmesan cheese to sprinkle on top ($2.99 for 8 oz. container)
For less than $4.00 each you can have Italian Wedding Linguini with Parmesan for two or more
Spicy Beef and Tomato Pasta:
1 lb. of pasta of your choice ($1.59)
1 Original SoupMan Tomato Basil Soup ($3.49)
1 lb. of Lean Ground Beef ($1.89)
1 Teaspoon of few red pepper flakes ($.99 for 2.12 oz. container)
For $3.98 each you can have Spicy Beef and Tomato Pasta for two or more
OU Passover Guide for 2010 Now Available
Those charged with cleaning the house for Passover, shopping for seders and eight days of bread-less meals and snacks, and cooking and baking those meals would be a lot more frantic and frazzled if not for the annual OU Guide to Passover A special issue of Jewish Action, the family magazine of the Orthodox Union, this year’s Guide, for 5770/2010, is now available to help facilitate Passover preparation and observance.
There are also many new and interesting features with beautiful photos accompanying them – and the heart of the Guide remains the same: listing food and other products that are certified kosher for Passover by the OU.
The Guide has two basic lists: one with items that must have an OU-P appear on the label, such as baking mixes, baked products, beverages, candy, condiments, dairy products, matzah products, meat and poultry, olive oil, snack food, wine and liqueurs; and one with items that do not need a special Passover certification, such as aluminum foil, candles, cleansers, and paper goods, where the regular OU symbol is sufficient for year-round use.
The Guide also discusses halachot (laws) of dealing with the sick, elderly, and small children; basic frequently asked questions on Passover; Passover recipe substitutes; and a primer on koshering common items around the house
Some of the new feature articles that appear in this year’s Guide are “Haggadah Insights,” an excerpt from OU Press’ new book, The Royal Table, an interpretation of the Passover Hagaddah based on Rabbi Norman Lamm’s teachings; “How Mechirat Chametz (selling your chametz) Works,” by Rabbi Dov Schreier; and “Gebrokts (matzah pieces mixed with water) – A Popular Minhag (tradition) Moves the Marketplace,” by Rabbi Nachum Rabinowitz. Rabbis Schreier and Rabinowitz are both rabbinic coordinators at OU Kosher.
Rabbi Rabinowitz declared, “This year’s OU Passover Guide is new and improved, with original articles appearing alongside the regular features that address Pesach- related topics: mechirat chametz, yashan (last year’s crop grains), and gebrokts. A graphically-enhanced and newly-indexed Passover Consumer Guide provides the list of Passover-approved and certified products. We are delighted to be a part of your Pesach preparation.”
The Guide, with a press run of close to 75,000 copies, will be available at ShopRite at the customer service desk and at many smaller kosher supermarkets as well. Yeshiva/day schools and OU synagogues have also received copies of the Guide, and it will be directly available through the mail to all OU members and Jewish Action subscribers. View online at http://wwwoukosher.org/pdf/Pesach_Guide2010.pdf. To order individual copies for $3 each, contact roberta@ouorg or 212-613-8125.
There are also many new and interesting features with beautiful photos accompanying them – and the heart of the Guide remains the same: listing food and other products that are certified kosher for Passover by the OU.
The Guide has two basic lists: one with items that must have an OU-P appear on the label, such as baking mixes, baked products, beverages, candy, condiments, dairy products, matzah products, meat and poultry, olive oil, snack food, wine and liqueurs; and one with items that do not need a special Passover certification, such as aluminum foil, candles, cleansers, and paper goods, where the regular OU symbol is sufficient for year-round use.
The Guide also discusses halachot (laws) of dealing with the sick, elderly, and small children; basic frequently asked questions on Passover; Passover recipe substitutes; and a primer on koshering common items around the house
Some of the new feature articles that appear in this year’s Guide are “Haggadah Insights,” an excerpt from OU Press’ new book, The Royal Table, an interpretation of the Passover Hagaddah based on Rabbi Norman Lamm’s teachings; “How Mechirat Chametz (selling your chametz) Works,” by Rabbi Dov Schreier; and “Gebrokts (matzah pieces mixed with water) – A Popular Minhag (tradition) Moves the Marketplace,” by Rabbi Nachum Rabinowitz. Rabbis Schreier and Rabinowitz are both rabbinic coordinators at OU Kosher.
Rabbi Rabinowitz declared, “This year’s OU Passover Guide is new and improved, with original articles appearing alongside the regular features that address Pesach- related topics: mechirat chametz, yashan (last year’s crop grains), and gebrokts. A graphically-enhanced and newly-indexed Passover Consumer Guide provides the list of Passover-approved and certified products. We are delighted to be a part of your Pesach preparation.”
The Guide, with a press run of close to 75,000 copies, will be available at ShopRite at the customer service desk and at many smaller kosher supermarkets as well. Yeshiva/day schools and OU synagogues have also received copies of the Guide, and it will be directly available through the mail to all OU members and Jewish Action subscribers. View online at http://wwwoukosher.org/pdf/Pesach_Guide2010.pdf. To order individual copies for $3 each, contact roberta@ouorg or 212-613-8125.
Wednesday, February 24, 2010
Gulfood Organiser Launches First Fine Foods Trade Exhibition in the Middle East
The first trade exhibition in the Middle East dedicated to providing the most exclusive, high-end food products sourced from all over the world will launch in Dubai in October this year, Dubai World Trade Centre announced today.
Many companies have expressed huge interest in participating at this inaugural event with pavilions from both France and Italy already on board.
The speciality food show will bring together the finest food producers to showcase the most unique, high-end, luxury food and drink products on the market. Catering to the exclusive food and hospitality sector and specialist buyers of premium produce across the Middle East, Gourmet: Speciality and Fine Food will deliver an array of indulgence and sophistication.
Taking place from 31 October – 2 November 2010 at Dubai International Convention and Exhibition Centre (DICEC), Gourmet: Speciality and Fine Food will offer an extraordinary selection of artisan food from caviar to wagu beef, boutique delis, bespoke provincial suppliers and international brands.
“The Middle East has a very refined culture and visitors from all over the world come to Dubai in particular for the best culinary delights,” said Trixee Loh, Senior Vice President, Dubai World Trade Centre. “We recognise the market demand from our many connections in the food industry and this speciality food show will provide an ideal platform to source the best products and services for the very top clients.”
Gourmet: Speciality and Fine Food will provide a presentation and marketing environment commensurate with leading company’s premium brand positioning.
The show will bring elite suppliers from the gourmet and luxury food market including the Halal, Seafood, Organic and Health & Wellness sectors providing a focus for specialist buyers in a refined and relaxed environment.
“Dubai is in desperate need of a Gourmet show to provide a one-stop-shop for the exclusive hotels, cafes and boutiques,” said Francesco Alfonsi, Italian Trade Commissioner. “Gulfood is the most comprehensive food and drink show in the Middle East, but Gourmet: Speciality and Fine Food will cater for a bespoke market. We are delighted Dubai World Trade Centre has launched this show and Italian companies will play an integral part of the show’s future success.”
For more information, please contact Ingrid Kromberg, Project Manager, Gourmet: Speciality and Fine Food on ingrid.kromberg@dwtc.com
Many companies have expressed huge interest in participating at this inaugural event with pavilions from both France and Italy already on board.
The speciality food show will bring together the finest food producers to showcase the most unique, high-end, luxury food and drink products on the market. Catering to the exclusive food and hospitality sector and specialist buyers of premium produce across the Middle East, Gourmet: Speciality and Fine Food will deliver an array of indulgence and sophistication.
Taking place from 31 October – 2 November 2010 at Dubai International Convention and Exhibition Centre (DICEC), Gourmet: Speciality and Fine Food will offer an extraordinary selection of artisan food from caviar to wagu beef, boutique delis, bespoke provincial suppliers and international brands.
“The Middle East has a very refined culture and visitors from all over the world come to Dubai in particular for the best culinary delights,” said Trixee Loh, Senior Vice President, Dubai World Trade Centre. “We recognise the market demand from our many connections in the food industry and this speciality food show will provide an ideal platform to source the best products and services for the very top clients.”
Gourmet: Speciality and Fine Food will provide a presentation and marketing environment commensurate with leading company’s premium brand positioning.
The show will bring elite suppliers from the gourmet and luxury food market including the Halal, Seafood, Organic and Health & Wellness sectors providing a focus for specialist buyers in a refined and relaxed environment.
“Dubai is in desperate need of a Gourmet show to provide a one-stop-shop for the exclusive hotels, cafes and boutiques,” said Francesco Alfonsi, Italian Trade Commissioner. “Gulfood is the most comprehensive food and drink show in the Middle East, but Gourmet: Speciality and Fine Food will cater for a bespoke market. We are delighted Dubai World Trade Centre has launched this show and Italian companies will play an integral part of the show’s future success.”
For more information, please contact Ingrid Kromberg, Project Manager, Gourmet: Speciality and Fine Food on ingrid.kromberg@dwtc.com
Tuesday, February 23, 2010
Vegan Meatout, March 20
On March 20th, caring people in a thousand communities in all 50 states and 30 other countries are welcoming spring with public educational events. They are asking their friends and neighbors to “kick the meat habit and explore a wholesome, nonviolent plant-based diet.” The events include colorful festivals, walks, public dinners, lectures, cooking demonstrations, food sampling, and information tables.
The occasion is the 25th anniversary of the Great American Meatout, the world’s largest annual grassroots diet education campaign. Its explosive growth since the dietary dark ages of the mid-1980s has been due largely to strong support from consumer advocates, health authorities, and food editors. The date, March 20th (first day of spring), is symbolic of rebirth and renewal.
Recent developments are paving the way for a substantial dietary shift:
Jonathan Foer’s “Eating Animals” and two other vegan books have made the bestseller list.
In March, the respected National Cancer Institute reported that people who ate the most red meat were "most likely to die from cancer, heart disease and other causes."
In July, the conservative American Dietetic Association has affirmed that “…vegetarian and vegan diets are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases.”
Reports of meat consumers infected by the deadly E. coli strain continue to accumulate.
In the November issue of World Watch magazine, two World Bank scientists have claimed that meat production may account for more than half of man-made greenhouse gas emissions.
According to U.S. Department of Agriculture, the number of animals killed for food in the U.S. in 2009 is expected to have dropped by 6% from 2008.
Celebrities Alicia Silverstone, Paul McCartney, Natalie Portman, Bill Maher, and other public figures are passionately speaking out in favor of a vegan diet. Now more than ever, Americans are recognizing the benefits of and transitioning toward a healthful diet of vegetables, fruits, legumes, and grains.
Governors and mayors across the nation are issuing special proclamations recommending increased consumption of vegetables, fruits, and grains. Hundreds of bus ads and billboards, TV ads, newspaper stories, and letters to editors will carry the Meatout message to millions.
Check out the Meatout recipe page featuring a Meatout 7-Day Menu, celebrity recipes, and more. Your special page contains a general introduction, background material on veganism, and links to selected sites. We encourage you to also visit the Events Directory for a listing of community events.
The occasion is the 25th anniversary of the Great American Meatout, the world’s largest annual grassroots diet education campaign. Its explosive growth since the dietary dark ages of the mid-1980s has been due largely to strong support from consumer advocates, health authorities, and food editors. The date, March 20th (first day of spring), is symbolic of rebirth and renewal.
Recent developments are paving the way for a substantial dietary shift:
Jonathan Foer’s “Eating Animals” and two other vegan books have made the bestseller list.
In March, the respected National Cancer Institute reported that people who ate the most red meat were "most likely to die from cancer, heart disease and other causes."
In July, the conservative American Dietetic Association has affirmed that “…vegetarian and vegan diets are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases.”
Reports of meat consumers infected by the deadly E. coli strain continue to accumulate.
In the November issue of World Watch magazine, two World Bank scientists have claimed that meat production may account for more than half of man-made greenhouse gas emissions.
According to U.S. Department of Agriculture, the number of animals killed for food in the U.S. in 2009 is expected to have dropped by 6% from 2008.
Celebrities Alicia Silverstone, Paul McCartney, Natalie Portman, Bill Maher, and other public figures are passionately speaking out in favor of a vegan diet. Now more than ever, Americans are recognizing the benefits of and transitioning toward a healthful diet of vegetables, fruits, legumes, and grains.
Governors and mayors across the nation are issuing special proclamations recommending increased consumption of vegetables, fruits, and grains. Hundreds of bus ads and billboards, TV ads, newspaper stories, and letters to editors will carry the Meatout message to millions.
Check out the Meatout recipe page featuring a Meatout 7-Day Menu, celebrity recipes, and more. Your special page contains a general introduction, background material on veganism, and links to selected sites. We encourage you to also visit the Events Directory for a listing of community events.
Entertain Guests at Home with Genuine Italian Cheeses from Di Palo Selects.com
Thanks to Di Palo Selects.com, now food lovers everywhere can entertain guests at home this winter with authentic Italian cheeses, transporting family and friends back to Italy. Enjoy the distinct, unique tastes of cheeses such as Grana Padano or Gorgonzola Dolce while feeling as if you are traveling through Italy’s various regions.
The signature Fresh Cheese Basket – available now with FREE overnight shipping (a value of $30) - contains a variety of genuine Italian products from meats to sweets to cheeses… perfect for impressing friends and family. These fresh cheeses, handpicked by Lou Di Palo of Di Palo’s Fine Foods in NYC, are sure to please a wide array of palates. The basket highlight is a fresh ball of mozzarella, homemade from the generations old Di Palo family recipe.
The basket includes:
A Fresh Ball of Di Palo’s Famous Homemade Mozzarella (1 lb.)
½ lb. of Gorgonzola Dolce by Gelmini
½ lb. of Taleggio
½ lb. of Grana Padano
1 box of Traditional Sardinian Pane Carasau
1 jar of delicious Calabrian Orange Blossom Honey
1 large link of Salame Calabrese
Order your basket from http://www.dipaloselects.com and start entertaining guests with a taste of Italy!
The signature Fresh Cheese Basket – available now with FREE overnight shipping (a value of $30) - contains a variety of genuine Italian products from meats to sweets to cheeses… perfect for impressing friends and family. These fresh cheeses, handpicked by Lou Di Palo of Di Palo’s Fine Foods in NYC, are sure to please a wide array of palates. The basket highlight is a fresh ball of mozzarella, homemade from the generations old Di Palo family recipe.
The basket includes:
A Fresh Ball of Di Palo’s Famous Homemade Mozzarella (1 lb.)
½ lb. of Gorgonzola Dolce by Gelmini
½ lb. of Taleggio
½ lb. of Grana Padano
1 box of Traditional Sardinian Pane Carasau
1 jar of delicious Calabrian Orange Blossom Honey
1 large link of Salame Calabrese
Order your basket from http://www.dipaloselects.com and start entertaining guests with a taste of Italy!
Monday, February 22, 2010
Bluegrass Chef Jonathan Lundy Publishes Innovative Southern Cookbook
Jonathan Lundy, chef/owner of the Lexington restaurant Jonathan at Gratz Park is pleased to introduce his new cookbook, Jonathan's Bluegrass Table: Redefining Kentucky Cuisine (ISBN 978-19354910-3, $35). The glossy hardcover 240-page volume features more than 147 recipes accompanied by 100 full-color photographs. Lundy's sophisticated take on Kentucky cooking is presented in the context of the Bluegrass region's agricultural and culinary heritage to provide a definitive resource for innovative Southern food.
Jonathan's Bluegrass Table is organized into nine chapters, including "Gracious Greens" salads, "It's Suppertime!" entrées, "Dramatic Endings" desserts and "Un-Commonwealth Cocktails" spirited beverages. Featured native ingredients, including Weisenberger Mills grits, sorghum, country ham, Kentucky bison and farm-fresh produce reinforce the authenticity of Lundy's recipes. Kentucky bourbon fortifies a variety of meats, sauces and sweets and also takes a starring role in such cocktails as the Belle Brezing Martini, named for the Lexington madam who is said to have inspired the Belle Watling character in Gone With the Wind. Brezing operated her bordello for a short time in the building that now houses Jonathan at Gratz Park Inn.
Classic recipes that inspire nostalgia for horse races and mint juleps include Kentucky Bourbon Barrel Ale Beer Cheese, Jonathan's Kentucky Burgoo, the Hot Brown and the Calumet Baking Powder Biscuits, made with the very same baking powder from the company established in 1889 by Lundy's great-great grandfather William Monroe Wright. Lundy's lineage is also tied to Wright's Calumet Farm, a Kentucky thoroughbred farm that produced two Triple Crown winners and eight Kentucky Derby winners.
Inventive dishes put a new twist on Kentucky ingredients to make Lundy's book a contemporary reference on Southern cooking. Standout recipes include Country Ham Pot Stickers with peach sweet and sour and bourbon soy sauces, Sea Scallop Hot Browns, Grilled Lamb Rack with Mint Julep Jelly and Goat Cheese Scalloped Potatoes.
As a Kentucky native who grew up in Midway on Lundy Farm, Lundy is a culinary ambassador for the Bluegrass. He and his wife Cara opened Jonathan at Gratz Park in the historic Gratz Park Inn in1998. The restaurant has been featured in such publications as Southern Living, Cooking Light, the Chicago Tribune and the Lexington Herald-Leader.
Jonathan's Bluegrass Table: Redefining Kentucky Cuisine, by Jonathan Lundy.
Photographed by Lee Thomas.
240 pages, 100 photographs, 8 x 10 paper.
ISBN 978-19354910-3 $35
Jonathan's Bluegrass Table is organized into nine chapters, including "Gracious Greens" salads, "It's Suppertime!" entrées, "Dramatic Endings" desserts and "Un-Commonwealth Cocktails" spirited beverages. Featured native ingredients, including Weisenberger Mills grits, sorghum, country ham, Kentucky bison and farm-fresh produce reinforce the authenticity of Lundy's recipes. Kentucky bourbon fortifies a variety of meats, sauces and sweets and also takes a starring role in such cocktails as the Belle Brezing Martini, named for the Lexington madam who is said to have inspired the Belle Watling character in Gone With the Wind. Brezing operated her bordello for a short time in the building that now houses Jonathan at Gratz Park Inn.
Classic recipes that inspire nostalgia for horse races and mint juleps include Kentucky Bourbon Barrel Ale Beer Cheese, Jonathan's Kentucky Burgoo, the Hot Brown and the Calumet Baking Powder Biscuits, made with the very same baking powder from the company established in 1889 by Lundy's great-great grandfather William Monroe Wright. Lundy's lineage is also tied to Wright's Calumet Farm, a Kentucky thoroughbred farm that produced two Triple Crown winners and eight Kentucky Derby winners.
Inventive dishes put a new twist on Kentucky ingredients to make Lundy's book a contemporary reference on Southern cooking. Standout recipes include Country Ham Pot Stickers with peach sweet and sour and bourbon soy sauces, Sea Scallop Hot Browns, Grilled Lamb Rack with Mint Julep Jelly and Goat Cheese Scalloped Potatoes.
As a Kentucky native who grew up in Midway on Lundy Farm, Lundy is a culinary ambassador for the Bluegrass. He and his wife Cara opened Jonathan at Gratz Park in the historic Gratz Park Inn in1998. The restaurant has been featured in such publications as Southern Living, Cooking Light, the Chicago Tribune and the Lexington Herald-Leader.
Jonathan's Bluegrass Table: Redefining Kentucky Cuisine, by Jonathan Lundy.
Photographed by Lee Thomas.
240 pages, 100 photographs, 8 x 10 paper.
ISBN 978-19354910-3 $35
Maker's Mark named the official bourbon of the 2010 Alltech FEI World Equestrian Games
Maker's Mark, the world's oldest operating bourbon distillery, has been named the official bourbon of the 2010 Alltech FEI World Equestrian Games. The Games will make their American debut Sept. 25 - Oct. 10, 2010, at the Kentucky Horse Park in Lexington, Ky.
"Our Maker's Mark traditions and heritage are rooted in Kentucky, which is why we're so thrilled to be a partner of the Alltech FEI World Equestrian Games," said Bill Samuels Jr., president and chief executive officer of Maker's Mark. "Bourbon and horses are a natural pair – especially in Kentucky where their histories run deep. We're looking forward to making our 'mark' on the games."
Kentucky First Lady Jane Beshear also noted the significance of the Alltech FEI World Equestrian Games' announcement. "Bourbon is a part of the fabric of Kentucky and Maker's Mark is a world-class spirit," she said "It's only fitting that they are part of this international event that showcases our wonderful Commonwealth."
The Alltech FEI World Equestrian Games are the world championships of eight equestrian disciplines recognized by the Federation Equestre International (FEI) and are held every four years. The Games have never before been staged outside of Europe, nor have all eight disciplines competed at a single site – both firsts that will be achieved at the Kentucky Horse Park in Lexington.
"Having the Games' American debut held right here in Kentucky makes this an historic occasion," said Terry Johnson, vice president of sales for the Foundation. "We're proud that Maker's Mark is part of an event that not only has worldwide recognition, but will also have a very positive economic impact on the state of Kentucky."
Maker's Mark will sponsor the Games' main hospitality tent that will be visited by thousands of horse and bourbon enthusiasts from around the world. The tent will feature the "world of bourbon" and include a wide variety of brands.
About the Alltech FEI World Equestrian Games
The Alltech FEI World Equestrian Games are the world championships of eight equestrian disciplines recognized by the Fédération Equestre Internationale (FEI). The Games are held every four years and this will be the first occurrence in the United States. The Games will be broadcast on NBC Sports, which has marked the largest commitment to network coverage of equestrian sport in U.S. television history. The 2010 Games are expected to have a statewide economic impact of $150 million, and current sponsors include Alltech, Rolex, John Deere, Ariat International, Inc., Meydan and the University of Kentucky. For more information on the 2010 Alltech FEI World Equestrian Games, please visit www.alltechfeigames.com.
About Maker's Mark:
In 1954, at a small Victorian distillery in Loretto, Ky., Bill Samuels, Sr., made the first 19 barrels of whisky, which six years later would herald the modern era of bourbon. Using limestone water from the distillery's spring-fed lake and a mash consisting of corn, barley and soft, red, gentle winter wheat, Mr. Samuels created a bourbon that brought "good taste" and "taste-good" together for the first time. Today, Maker's Mark continues to handcraft its bourbon exactly the same way, in small batches by passionate individuals who are committed to craft, heritage and tradition. Maker's Mark bourbon whisky is 45% alc./vol., and is distilled, aged and bottled by the Maker's Mark Distillery, Inc., in Loretto, Ky. Maker's Mark makes its bourbon carefully, and please enjoy it that way.
"Our Maker's Mark traditions and heritage are rooted in Kentucky, which is why we're so thrilled to be a partner of the Alltech FEI World Equestrian Games," said Bill Samuels Jr., president and chief executive officer of Maker's Mark. "Bourbon and horses are a natural pair – especially in Kentucky where their histories run deep. We're looking forward to making our 'mark' on the games."
Kentucky First Lady Jane Beshear also noted the significance of the Alltech FEI World Equestrian Games' announcement. "Bourbon is a part of the fabric of Kentucky and Maker's Mark is a world-class spirit," she said "It's only fitting that they are part of this international event that showcases our wonderful Commonwealth."
The Alltech FEI World Equestrian Games are the world championships of eight equestrian disciplines recognized by the Federation Equestre International (FEI) and are held every four years. The Games have never before been staged outside of Europe, nor have all eight disciplines competed at a single site – both firsts that will be achieved at the Kentucky Horse Park in Lexington.
"Having the Games' American debut held right here in Kentucky makes this an historic occasion," said Terry Johnson, vice president of sales for the Foundation. "We're proud that Maker's Mark is part of an event that not only has worldwide recognition, but will also have a very positive economic impact on the state of Kentucky."
Maker's Mark will sponsor the Games' main hospitality tent that will be visited by thousands of horse and bourbon enthusiasts from around the world. The tent will feature the "world of bourbon" and include a wide variety of brands.
About the Alltech FEI World Equestrian Games
The Alltech FEI World Equestrian Games are the world championships of eight equestrian disciplines recognized by the Fédération Equestre Internationale (FEI). The Games are held every four years and this will be the first occurrence in the United States. The Games will be broadcast on NBC Sports, which has marked the largest commitment to network coverage of equestrian sport in U.S. television history. The 2010 Games are expected to have a statewide economic impact of $150 million, and current sponsors include Alltech, Rolex, John Deere, Ariat International, Inc., Meydan and the University of Kentucky. For more information on the 2010 Alltech FEI World Equestrian Games, please visit www.alltechfeigames.com.
About Maker's Mark:
In 1954, at a small Victorian distillery in Loretto, Ky., Bill Samuels, Sr., made the first 19 barrels of whisky, which six years later would herald the modern era of bourbon. Using limestone water from the distillery's spring-fed lake and a mash consisting of corn, barley and soft, red, gentle winter wheat, Mr. Samuels created a bourbon that brought "good taste" and "taste-good" together for the first time. Today, Maker's Mark continues to handcraft its bourbon exactly the same way, in small batches by passionate individuals who are committed to craft, heritage and tradition. Maker's Mark bourbon whisky is 45% alc./vol., and is distilled, aged and bottled by the Maker's Mark Distillery, Inc., in Loretto, Ky. Maker's Mark makes its bourbon carefully, and please enjoy it that way.
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