Join the award-wining staff and Executive Chef Todd Kelly of Orchids at Palm Court for a fabulous, five-course prix-fixe dinner complemented by wines from LIOCO.
Thursday, May 13, 2010
6:30pm
$95 inclusive
WHAT IS LIOCO?
LIOCO is the result of a years-long conversation between Matt Licklider (a seasoned wine import specialist) and Kevin O'Connor (wine director at Michelin Two-Star Spago-Beverly Hills) about whether California could produce a true "wine of origin."
WHAT IS LIOCO'S FOCUS?
+ Stainless-steel (unoaked), naturally-fermented (all native yeast) Chardonnay from pedigreed growers.
+ Gently treated (low wood impact), naturally-fermented (all native yeast) Pinot Noir from pedigreed growers.
+ A distinctly Californian blend of "under-dog" varietals (including Old-Vine Carignan, Petite Sirah, Grenache and Mourvedre).
WHAT DISTINGUISHES LIOCO FROM OTHER WINERIES?
+ They produce a range of wines, from multiple grape varieties growing in several distinct appellations (Chardonnay in Sonoma; Pinot Noir in Chalone; Carignan in Mendocino).
+ Their unique production process. They buy fruit from independent growers throughout California and make the wine in a state-of-the-art cooperative in Santa Rosa. They do not own any vineyards, nor do they own a winery. All of their resources are directed toward the sourcing of grapes from the state's premier vineyards.
Wine Dinner Menu:
Poached Shrimp
Almond and Green Grape Gazpacho, Avocado and Spring Garlic Crackers
LIOCO "Sonoma County" Chardonnay
Seared Scallops
Grilled Ramps, Tortellini, and Shimejii Mushrooms
LIOCO "Carneros" Chardonnay
Roasted Duck Breast
Caramelized Cipollini, Smoked Guanciale Tart and Miso Caramel
LIOCO "Sonoma Coast" Pinot Noir
Jamison Farms Lamb Loin "En Cripennette"
Sheltowee Farms Shiitake Mushrooms, Sunchokes,
Fresh Juniper and Fava Beans
LIOCO "Indica" Red Wine (Carignan/Grenache/Mourvedre/Petit Sirah) Mendocino
Panna Cotta
Carriage House Farms Honey, Rhubarb Turnover and Candied Kumquat
Grand Maison Monbazillac, Southwest France, 2005
For reservations, call 513-421-9100
Limited Availability!
Monday, May 10, 2010
Neighborhoods “Rally” to Fight Child Hunger
Every day, families ask themselves the same question: “What’s for dinner?” Unfortunately, for too many families, the answer isn’t as simple as “chicken” or “spaghetti” – sometimes, there is no answer.
Almost 17 million children in the United States don’t get enough food to live active, healthful lives – that’s nearly one in four kids. And it’s an issue in communities large and small.
To help address this critical issue, ConAgra Foods is launching a nationwide Child Hunger Ends Here Neighborhood Rally campaign to benefit Feeding America, the nation’s leading hunger-relief organization.
“ConAgra Foods is a longtime, committed partner of Feeding America, and we are incredibly grateful for its ongoing dedication to fighting domestic childhood hunger,” said Vicki Escarra, President and CEO of Feeding America. “With nearly one in four children across the nation struggling with hunger, we are in crisis right now. No American should go hungry, and we thank ConAgra Foods for joining us in that belief and for raising awareness and support for Feeding America in neighborhoods across the country this spring.”
Through this effort, communities can help kids at risk of hunger by rallying to raise money, collect food and buy brands that offer a donation to Feeding America. They can turn a bake sale, church rummage sale, food drive, yard sale or other existing community event into a Child Hunger Ends Here Neighborhood Rally by donating some or all event proceeds to Feeding America. Money collected through a direct online donation to Feeding America and food donated locally will stay in those communities.
Actress Dana Delany, one of the stars of ABC’s hit series “Desperate Housewives,” is serving as the spokesperson for the Child Hunger Ends Here Neighborhood Rally campaign to help raise child hunger awareness and encourage people to get involved.
“One of the things I love most about ‘Desperate Housewives’ is that no matter what happens on Wisteria Lane, all of the neighbors rally together when the need is critical,” said Delany. “And with nearly one in four children facing hunger in our communities, it’s critical that we rally together to help end child hunger, here and now.”
Closer to home, Cincinnati mom and blogger Andrea Deckard is the local spokes-blogger for the Child Hunger Ends Here campaign. She is encouraging fellow community members to join the fight through her blog, Mommy Snacks, and through several events she has hosted to raise awareness, funds and food donations for Feeding America.
In addition to Neighborhood Rallies, there are other ways to get involved:
• Go grocery shopping. From now through May 31, for every purchase of participating ConAgra Foods brands, the company will donate one meal to Feeding America – up to 2.5 million meals this year.* Participating brands are Banquet, Chef Boyardee, Healthy Choice, Manwich, Marie Callender’s, Orville Redenbacher’s and Peter Pan peanut butter.
• Visit the online celebrity auction. Dana Delany and her celebrity friends donated items for the Child Hunger Ends Here online celebrity rummage sale at www.childhungerendshere.com. All proceeds from the auction will be donated to Feeding America.
“We believe the tremendous power of communities coming together can help end child hunger,” said Gary Rodkin, CEO of ConAgra Foods. “No child in the United States should face the risk of attending school, going out to play or going to bed without a nutritious meal. To make sure all children have access to the food they need to lead healthy, active lives, we hope people nationwide come together and host or participate in a Child Hunger Ends Here Neighborhood Rally.”
The program’s Web site – www.childhungerendshere.com – provides information about child hunger and ways to get involved. People who register their rally on the Web site will receive a toolkit with posters, a banner and ConAgra Foods coupons, while supplies last.
“It’s difficult to believe that nearly 17 million kids in this country don’t get enough food to live active lives,” said Delany. “It’s an issue that can’t be solved individually, but by rallying our friends and neighbors and taking a stand that child hunger ends here, we can make a difference.”
* Monetary equivalent of up to 2.5 million meals provided to Feeding America through its network of food banks for purchases made through 5/31/10. Every dollar donated enables seven meals to be provided to Americans in need.
About ConAgra Foods, Inc.
ConAgra Foods, Inc., (NYSE: CAG) is one of North America’s leading food companies, with brands in 96 percent of America’s households. Consumers find Banquet, Chef Boyardee, Egg Beaters, Healthy Choice, Hebrew National, Hunt’s, Marie Callender’s, Orville Redenbacher’s, PAM, Peter Pan, Reddi-wip and many ConAgra Foods brands in grocery, convenience, mass merchandise and club stores. ConAgra Foods also has a strong business-to-business presence, supplying frozen potato and sweet potato products as well as other vegetable, spice and grain products to a variety of well-known restaurants, foodservice operators and commercial customers. For more information, please visit us at www.conagrafoods.com.
Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation's leading domestic hunger-relief charity, our network members supply food to more than 37 million Americans each year, including 14 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks support 63,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit www.feedingamerica.org. Find us on Facebook at facebook.com/FeedingAmerica or follow our news on Twitter at twitter.com/FeedingAmerica.
Almost 17 million children in the United States don’t get enough food to live active, healthful lives – that’s nearly one in four kids. And it’s an issue in communities large and small.
To help address this critical issue, ConAgra Foods is launching a nationwide Child Hunger Ends Here Neighborhood Rally campaign to benefit Feeding America, the nation’s leading hunger-relief organization.
“ConAgra Foods is a longtime, committed partner of Feeding America, and we are incredibly grateful for its ongoing dedication to fighting domestic childhood hunger,” said Vicki Escarra, President and CEO of Feeding America. “With nearly one in four children across the nation struggling with hunger, we are in crisis right now. No American should go hungry, and we thank ConAgra Foods for joining us in that belief and for raising awareness and support for Feeding America in neighborhoods across the country this spring.”
Through this effort, communities can help kids at risk of hunger by rallying to raise money, collect food and buy brands that offer a donation to Feeding America. They can turn a bake sale, church rummage sale, food drive, yard sale or other existing community event into a Child Hunger Ends Here Neighborhood Rally by donating some or all event proceeds to Feeding America. Money collected through a direct online donation to Feeding America and food donated locally will stay in those communities.
Actress Dana Delany, one of the stars of ABC’s hit series “Desperate Housewives,” is serving as the spokesperson for the Child Hunger Ends Here Neighborhood Rally campaign to help raise child hunger awareness and encourage people to get involved.
“One of the things I love most about ‘Desperate Housewives’ is that no matter what happens on Wisteria Lane, all of the neighbors rally together when the need is critical,” said Delany. “And with nearly one in four children facing hunger in our communities, it’s critical that we rally together to help end child hunger, here and now.”
Closer to home, Cincinnati mom and blogger Andrea Deckard is the local spokes-blogger for the Child Hunger Ends Here campaign. She is encouraging fellow community members to join the fight through her blog, Mommy Snacks, and through several events she has hosted to raise awareness, funds and food donations for Feeding America.
In addition to Neighborhood Rallies, there are other ways to get involved:
• Go grocery shopping. From now through May 31, for every purchase of participating ConAgra Foods brands, the company will donate one meal to Feeding America – up to 2.5 million meals this year.* Participating brands are Banquet, Chef Boyardee, Healthy Choice, Manwich, Marie Callender’s, Orville Redenbacher’s and Peter Pan peanut butter.
• Visit the online celebrity auction. Dana Delany and her celebrity friends donated items for the Child Hunger Ends Here online celebrity rummage sale at www.childhungerendshere.com. All proceeds from the auction will be donated to Feeding America.
“We believe the tremendous power of communities coming together can help end child hunger,” said Gary Rodkin, CEO of ConAgra Foods. “No child in the United States should face the risk of attending school, going out to play or going to bed without a nutritious meal. To make sure all children have access to the food they need to lead healthy, active lives, we hope people nationwide come together and host or participate in a Child Hunger Ends Here Neighborhood Rally.”
The program’s Web site – www.childhungerendshere.com – provides information about child hunger and ways to get involved. People who register their rally on the Web site will receive a toolkit with posters, a banner and ConAgra Foods coupons, while supplies last.
“It’s difficult to believe that nearly 17 million kids in this country don’t get enough food to live active lives,” said Delany. “It’s an issue that can’t be solved individually, but by rallying our friends and neighbors and taking a stand that child hunger ends here, we can make a difference.”
* Monetary equivalent of up to 2.5 million meals provided to Feeding America through its network of food banks for purchases made through 5/31/10. Every dollar donated enables seven meals to be provided to Americans in need.
About ConAgra Foods, Inc.
ConAgra Foods, Inc., (NYSE: CAG) is one of North America’s leading food companies, with brands in 96 percent of America’s households. Consumers find Banquet, Chef Boyardee, Egg Beaters, Healthy Choice, Hebrew National, Hunt’s, Marie Callender’s, Orville Redenbacher’s, PAM, Peter Pan, Reddi-wip and many ConAgra Foods brands in grocery, convenience, mass merchandise and club stores. ConAgra Foods also has a strong business-to-business presence, supplying frozen potato and sweet potato products as well as other vegetable, spice and grain products to a variety of well-known restaurants, foodservice operators and commercial customers. For more information, please visit us at www.conagrafoods.com.
Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation's leading domestic hunger-relief charity, our network members supply food to more than 37 million Americans each year, including 14 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks support 63,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit www.feedingamerica.org. Find us on Facebook at facebook.com/FeedingAmerica or follow our news on Twitter at twitter.com/FeedingAmerica.
Tuesday, May 4, 2010
Buca di Beppo Announces "Letters to Juliet" Sweepstakes
To celebrate the much anticipated big screen May 14, 2010 premier of “Letters to Juliet,” Buca di Beppo Italian Restaurants across the nation invite all guests to enter for a chance to win a trip to Italy from now until June 15, 2010. In addition to the grand prize, guests can enter to win one of either 10 Pope’s Table Dinners for 15 (a $300 value) or one of 25 Kitchen Table Dinners for 6 (a $150 value).
Buca di Beppo provides a fun and festive Italian themed dining environment for any occasion. Enjoy a date night or girls’ night out with delicious family-style portions of Mozzarella Caprese and Penne San Remo, then head over to your nearest movie theatre to catch the big screen debut of “Letters to Juliet,” set in Verona, Italy – where Romeo first met Juliet. An evening at Buca di Beppo beforehand will make your feel as if you’re right on set of this summer’s long awaited Italian romance release. From bachelorette and graduation parties to wedding rehearsal dinners and beyond, Buca di Beppo’s warm and friendly atmosphere is the perfect setting for your occasion, and menu for your party.
For more information on the “Letters to Juliet” sweepstakes, ask your Buca di Beppo server for an entry form for a chance to win. Also visit www.bucadibeppo.com/LTJ for official sweepstakes rules, eligibility restrictions, prize descriptions, odds and complete details.
Buca di Beppo provides a fun and festive Italian themed dining environment for any occasion. Enjoy a date night or girls’ night out with delicious family-style portions of Mozzarella Caprese and Penne San Remo, then head over to your nearest movie theatre to catch the big screen debut of “Letters to Juliet,” set in Verona, Italy – where Romeo first met Juliet. An evening at Buca di Beppo beforehand will make your feel as if you’re right on set of this summer’s long awaited Italian romance release. From bachelorette and graduation parties to wedding rehearsal dinners and beyond, Buca di Beppo’s warm and friendly atmosphere is the perfect setting for your occasion, and menu for your party.
For more information on the “Letters to Juliet” sweepstakes, ask your Buca di Beppo server for an entry form for a chance to win. Also visit www.bucadibeppo.com/LTJ for official sweepstakes rules, eligibility restrictions, prize descriptions, odds and complete details.
Monday, May 3, 2010
Farmers Learning From Farmers
In Maputo, Mozambique I had the opportunity to sit in on a workshop organized by Prolinnova, the Spanish NGO Centro de Iniciativas para la Cooperación/Batá, and the National Farmers Union of Mozambique, UNAC, about different agricultural innovations. But the farmers weren’t there to be trained by the NGOs. Instead, they were in Maputo to share their experiences and learn from each other about different innovations each farmer was practicing in her or his community
Energindo Paulo, from Nicassa province, for example, was there to explain how to make pesticidas natural, natural, non-toxic pesticides to protect crops. His ingredients—including leaves from the Neem tree—were displayed on the floor in front of him as he talked about different methods for controlling pests. When Energindo finished his presentation, the group of 50 farmers asked questions about how to apply the pesticide—directly on the leaves—and how long they should wait after applying the pesticide to eat the produce—two or three days.
Throughout the morning, farmers presented other innovations and practices—including how to prevent diseases that affect their crops and fruit trees and how to raise farmed fish.
According to Santiago Medina of Batá, this workshop was the culmination of a series of workshops that Batá/Prolinnova/UNAC held in 2009 to help farmers identify innovations in their communities and then share them with other farmers. They plan to identify 12-14 innovations and practices identified at the workshops for a book which will be translated into three of Mozambique’s languages, allowing these different innovations to spread throughout the country. And the workshops help farmers value—and invest in—their own local knowledge.
Energindo Paulo, from Nicassa province, for example, was there to explain how to make pesticidas natural, natural, non-toxic pesticides to protect crops. His ingredients—including leaves from the Neem tree—were displayed on the floor in front of him as he talked about different methods for controlling pests. When Energindo finished his presentation, the group of 50 farmers asked questions about how to apply the pesticide—directly on the leaves—and how long they should wait after applying the pesticide to eat the produce—two or three days.
Throughout the morning, farmers presented other innovations and practices—including how to prevent diseases that affect their crops and fruit trees and how to raise farmed fish.
According to Santiago Medina of Batá, this workshop was the culmination of a series of workshops that Batá/Prolinnova/UNAC held in 2009 to help farmers identify innovations in their communities and then share them with other farmers. They plan to identify 12-14 innovations and practices identified at the workshops for a book which will be translated into three of Mozambique’s languages, allowing these different innovations to spread throughout the country. And the workshops help farmers value—and invest in—their own local knowledge.
New Web Site on Kitchen Products from Hannon
Hannon Group, Ltd. has launched a new easy to navigate website that features informative pages on its full line of kitchen products.
Hannon Group serves as an umbrella company name for the TODCO Electric Roasted Garlic Express®, TODCO Ceramic Knives, Sachi ™ Fashion Insulated Lunch Bags and the Meno™ Trigger Grip Kitchen Utensils. Hannon Group is a leading innovator and creator of products that enhance kitchen experience and the lives of its customers.
“All our products are unified on one website making it easier for customers to conveniently navigate the over 50 different products we offer,” noted Todd Hannon, President of Hannon Group. “It also lets retailers discover our sell through aids for helping them on the retail floor.”
The site begins by describing TODCO’s Advanced Ceramics custom designed cutlery with blade shapes and handles for a comfortable ergonomic feel and less fatigue. Made with zirconium oxide, the Ceramic Knives stays sharp 10 times longer than steel and no smell or oxidation on the blade will transfer when in contact with food. The line also includes a bamboo knife block, mandolin slicers and peelers that are available in several colors.
Next, TODCO’s Meno™ Kitchen Tools are described. Meno™ kitchen tools were developed to help people with multiple hand problems enjoy the ability to cook and handle tools comfortably despite suffering from arthritis and other hand and joint pain. The tools feature a special trigger design for a secure non-slip grip that allows comfort and reliability in the kitchen. The Meno™ line includes a series of 9 or 12-inch tongs in various colors, a mini spatula, pizza cutter, ice cream scoop, ceramic peeler and paring knife. The tools were developed by Peggy Mineau, a sufferer of multiple sclerosis who was looking for a better way to hook rugs.
This is followed by a description of TODCO’s Roasted Garlic Express® electric garlic roasters that can roast up to four bulbs of garlic in under 30 minutes without heating the kitchen, as opposed to an hour or longer in a conventional oven. Garlic has many health and fitness benefits and is largely considered the most popular and oldest flavoring herbs.
The site concludes with a description of TODCO’s popular designer Sachi™ Insulated Lunch Bags. These insulated lunch bags come in a variety of styles and designs to appeal to people any ages. The fashionable bags are designed for everyday use and keep its contents cold or warm for several hours. The bags fully lined interior wipes clean with a sponge or damp cloth and handles fold down to fit any refrigerator.
The new website also provides details on the company, information on where customers can purchase Hannon Group products, future trade shows and contact pages. The site also has a link to the company’s Facebook page, and a form to receive regular Hannon Group marketing updates.
About Hannon Group, Ltd.
Developed in 2003 by founder Todd Hannon, Hannon Group, Ltd.
designs kitchen products to enhance the lives of customers who enjoy cooking.
Working as an umbrella company for brand names TODCO, Roasted Garlic Express®, and Sachi™, the company strives to be the leader of innovative kitchen products to enhance the lives of customers who enjoy cooking.
Working as an umbrella company for brand names TODCO, Roasted Garlic Express®, and Sachi™, the company strives to be the leader of innovative new products for the kitchen. The TAGCO brand is for non-kitchenware products.
For more information, visit www.hannongroup.com.
Hannon Group serves as an umbrella company name for the TODCO Electric Roasted Garlic Express®, TODCO Ceramic Knives, Sachi ™ Fashion Insulated Lunch Bags and the Meno™ Trigger Grip Kitchen Utensils. Hannon Group is a leading innovator and creator of products that enhance kitchen experience and the lives of its customers.
“All our products are unified on one website making it easier for customers to conveniently navigate the over 50 different products we offer,” noted Todd Hannon, President of Hannon Group. “It also lets retailers discover our sell through aids for helping them on the retail floor.”
The site begins by describing TODCO’s Advanced Ceramics custom designed cutlery with blade shapes and handles for a comfortable ergonomic feel and less fatigue. Made with zirconium oxide, the Ceramic Knives stays sharp 10 times longer than steel and no smell or oxidation on the blade will transfer when in contact with food. The line also includes a bamboo knife block, mandolin slicers and peelers that are available in several colors.
Next, TODCO’s Meno™ Kitchen Tools are described. Meno™ kitchen tools were developed to help people with multiple hand problems enjoy the ability to cook and handle tools comfortably despite suffering from arthritis and other hand and joint pain. The tools feature a special trigger design for a secure non-slip grip that allows comfort and reliability in the kitchen. The Meno™ line includes a series of 9 or 12-inch tongs in various colors, a mini spatula, pizza cutter, ice cream scoop, ceramic peeler and paring knife. The tools were developed by Peggy Mineau, a sufferer of multiple sclerosis who was looking for a better way to hook rugs.
This is followed by a description of TODCO’s Roasted Garlic Express® electric garlic roasters that can roast up to four bulbs of garlic in under 30 minutes without heating the kitchen, as opposed to an hour or longer in a conventional oven. Garlic has many health and fitness benefits and is largely considered the most popular and oldest flavoring herbs.
The site concludes with a description of TODCO’s popular designer Sachi™ Insulated Lunch Bags. These insulated lunch bags come in a variety of styles and designs to appeal to people any ages. The fashionable bags are designed for everyday use and keep its contents cold or warm for several hours. The bags fully lined interior wipes clean with a sponge or damp cloth and handles fold down to fit any refrigerator.
The new website also provides details on the company, information on where customers can purchase Hannon Group products, future trade shows and contact pages. The site also has a link to the company’s Facebook page, and a form to receive regular Hannon Group marketing updates.
About Hannon Group, Ltd.
Developed in 2003 by founder Todd Hannon, Hannon Group, Ltd.
designs kitchen products to enhance the lives of customers who enjoy cooking.
Working as an umbrella company for brand names TODCO, Roasted Garlic Express®, and Sachi™, the company strives to be the leader of innovative kitchen products to enhance the lives of customers who enjoy cooking.
Working as an umbrella company for brand names TODCO, Roasted Garlic Express®, and Sachi™, the company strives to be the leader of innovative new products for the kitchen. The TAGCO brand is for non-kitchenware products.
For more information, visit www.hannongroup.com.
Friday, April 30, 2010
Plum Crazy? EPA May Force Pesticide Label on New Biotech Fruit
The Competitive Enterprise Institute today condemned a proposed Environmental Protection Agency action plan that would, for the first time ever, require a new biotech crop to be labeled as a pesticide.
In approving the new plum variety, which has been bioengineered to resist virus infection, EPA proposes to regulate trees, cuttings, and fruit from virus-resistant plants under federal pesticide laws and label them as containing a “plant incorporated protectant.”
“EPA has already concluded this plant and fruit are perfectly safe for humans and the environment,” said CEI Senior Fellow Gregory Conko. “Treating a mere plum as a pesticide would needlessly spread consumer confusion and add burdensome regulations on nurseries that sell the trees, farmers who grow them, and retailers who sell the fruit.”
The EPA has regulatory authority over crop plants bioengineered to produce substances that kill or repel pests. But virus-resistant crops do not produce pesticidal substances, so the agency has never before regulated them under pesticide laws. To date, virus-resistant varieties of squash, potato, and papaya have been approved for commercial-scale cultivation in the United States. None has been regulated as a “plant incorporated protectant.”
“Unlike insect-resistant crops, bioengineered to produce a protein that is toxic to caterpillars, virus-resistant plants fend off infection without generating new proteins,” said Conko. “Classifying this plum variety as a biopesticide is legally suspect, and it cannot be justified by any concerns about the environment or human consumers”
The C5 Honey Sweet Plum variety was developed by the US Department of Agriculture at a research station in West Virginia, in cooperation with scientists from France, Spain, Poland, and Romania. It is bioengineered to resist plum pox virus, which is harmless to humans but destroys plum, peach, nectarine, apricot, and cherry trees by rendering them sterile
CEI filed public interest comments on the EPA’s proposed Biopesticide Registration Action Document for the C5 plum. The Institute urged EPA to remove the plum’s classification as a biopesticide or at least to exempt trees and fruit from the labeling requirement.
In approving the new plum variety, which has been bioengineered to resist virus infection, EPA proposes to regulate trees, cuttings, and fruit from virus-resistant plants under federal pesticide laws and label them as containing a “plant incorporated protectant.”
“EPA has already concluded this plant and fruit are perfectly safe for humans and the environment,” said CEI Senior Fellow Gregory Conko. “Treating a mere plum as a pesticide would needlessly spread consumer confusion and add burdensome regulations on nurseries that sell the trees, farmers who grow them, and retailers who sell the fruit.”
The EPA has regulatory authority over crop plants bioengineered to produce substances that kill or repel pests. But virus-resistant crops do not produce pesticidal substances, so the agency has never before regulated them under pesticide laws. To date, virus-resistant varieties of squash, potato, and papaya have been approved for commercial-scale cultivation in the United States. None has been regulated as a “plant incorporated protectant.”
“Unlike insect-resistant crops, bioengineered to produce a protein that is toxic to caterpillars, virus-resistant plants fend off infection without generating new proteins,” said Conko. “Classifying this plum variety as a biopesticide is legally suspect, and it cannot be justified by any concerns about the environment or human consumers”
The C5 Honey Sweet Plum variety was developed by the US Department of Agriculture at a research station in West Virginia, in cooperation with scientists from France, Spain, Poland, and Romania. It is bioengineered to resist plum pox virus, which is harmless to humans but destroys plum, peach, nectarine, apricot, and cherry trees by rendering them sterile
CEI filed public interest comments on the EPA’s proposed Biopesticide Registration Action Document for the C5 plum. The Institute urged EPA to remove the plum’s classification as a biopesticide or at least to exempt trees and fruit from the labeling requirement.
Thursday, April 29, 2010
Buca di Beppo celebrates Military Spouse Appreciation Day
On Friday, May 7, Buca di Beppo restaurants nationwide will recognize the official Military Spouse Appreciation Day by inviting all military families to enjoy 20% off their purchase.
Recognizing the sacrifice and service of our military families, Buca di Beppo will serve up a mouth-watering, family-style feast at a great deal, valid with military ID. Enjoy fresh and creamy Fettuccine Alfredo - a traditional favorite, or scrumptious spaghetti with meatballs. If craving something baked, Buca’s luscious lasagna is large enough to share and will satisfy the entire family. A dining experience at Buca di Beppo would not be complete without something sweet to follow. Treat the family “troops” to a colossal brownie sundae that features twelve freshly-baked brownie pieces layered with six scoops of vanilla bean and chocolate gelato, topped with caramel and chocolate sauces and then covered in a mountain of whipped-cream.
In 1984, President Ronald Reagan proclaimed the Friday before Mother’s Day to be designated as Military Spouse Appreciation Day. Since then, Presidents, military leaders and the public recognize this day to express support and recognition of the families of the nation’s service men and women. Events are commonly sponsored at military installations across the nation and around the world to recognize the importance of the unsung heroes in military families.
To receive the 20% off discount, Buca di Beppo guests must present a valid military ID at the time of purchase. This offer is valid for Buca To Go and Dine-In only. It is not valid with any other offers or discounts and excludes tax, alcohol, gratuity and the purchase of gift cards.
Recognizing the sacrifice and service of our military families, Buca di Beppo will serve up a mouth-watering, family-style feast at a great deal, valid with military ID. Enjoy fresh and creamy Fettuccine Alfredo - a traditional favorite, or scrumptious spaghetti with meatballs. If craving something baked, Buca’s luscious lasagna is large enough to share and will satisfy the entire family. A dining experience at Buca di Beppo would not be complete without something sweet to follow. Treat the family “troops” to a colossal brownie sundae that features twelve freshly-baked brownie pieces layered with six scoops of vanilla bean and chocolate gelato, topped with caramel and chocolate sauces and then covered in a mountain of whipped-cream.
In 1984, President Ronald Reagan proclaimed the Friday before Mother’s Day to be designated as Military Spouse Appreciation Day. Since then, Presidents, military leaders and the public recognize this day to express support and recognition of the families of the nation’s service men and women. Events are commonly sponsored at military installations across the nation and around the world to recognize the importance of the unsung heroes in military families.
To receive the 20% off discount, Buca di Beppo guests must present a valid military ID at the time of purchase. This offer is valid for Buca To Go and Dine-In only. It is not valid with any other offers or discounts and excludes tax, alcohol, gratuity and the purchase of gift cards.
High Tech Ways to Save at the Supermarket
Have you seen the Coupon Mom, Stephanie Nelson, on the Today Show or Oprah or numerous other shows buying over $100 of groceries for less than $5 at checkout? CouponMom.com, her free website, continues to grow as shoppers learn to use web technology to save up to $6000 a year at the grocery store. CouponMom.com is the largest grocery savings website of its kind with over 2.4 million members, up from 200,000 in early 2008.
Consumers are taking advantage of the recession coupon craze, as over $800 million more dollars were saved with coupons in 2009 than in 2008, according to a Valassis marketing survey. Grocery coupon redemption increased by 27% in 2009 and continues to increase in 2010.
“Consumers are focusing more on planning their trips to the grocery store to save money,” said Nelson, “Being able to go to the web to find the best grocery deals at their stores, print coupons, load electronic coupons on their store cards, and even use their cell phone to access their shopping list helps save money without taking a lot of time."
Printable grocery coupons are the fastest-growing source of coupons as busy shoppers seek "on-demand" savings. In 2009, internet distribution of coupons increased by 92% and consumer redemption of these coupons is up over 360%. CouponMom.com members alone printed over $40 million worth of free grocery coupons in 2009. “We will most certainly see an increase in the number of printable coupons available in 2010,” said Nelson.
The website helps shoppers save by teaching "Strategic Shopping." CouponMom.com offers free membership and a tutorial, and the “Grocery Deals by State” section makes saving simple by listing the best grocery deals at thousands of supermarkets across the country. These lists combine sale prices with store promotions and coupons, helping any shopper achieve dramatic savings.
Shoppers can even use their cell phone in the store to find grocery deals and have coupons electronically loaded on their store loyalty card. CouponMom.com has a new mobile version to help shoppers create their shopping lists on the go.
Nelson’s new book, The Coupon Mom’s Guide to Cutting Your Grocery Bills in Half,
(Published by Avery, a member of Penguin Group, USA), on the New York Times Bestseller List for four weeks is more proof that consumers are hungry for new ways to save. It is a relevant and timely resource for families nationwide.
“Saving money doesn’t have to be complicated,” says Nelson. “We outline my Strategic Shopping Method and show consumers how easy it is to save at every type of store, in every department within the grocery store, and for every type of shopper.”
Nelson realizes that not everyone who wants to save has the time to clip coupons before they shop. Her book tailors practical advice to different types of shoppers, and enables even the busiest consumers to save up to 30% by shopping strategically.
A new wave of couponing is taking the nation by storm, and Stephanie Nelson knows all the tricks of the trade. To learn more about new couponing trends and for an online tutorials, go to www.couponmom.com.
Consumers are taking advantage of the recession coupon craze, as over $800 million more dollars were saved with coupons in 2009 than in 2008, according to a Valassis marketing survey. Grocery coupon redemption increased by 27% in 2009 and continues to increase in 2010.
“Consumers are focusing more on planning their trips to the grocery store to save money,” said Nelson, “Being able to go to the web to find the best grocery deals at their stores, print coupons, load electronic coupons on their store cards, and even use their cell phone to access their shopping list helps save money without taking a lot of time."
Printable grocery coupons are the fastest-growing source of coupons as busy shoppers seek "on-demand" savings. In 2009, internet distribution of coupons increased by 92% and consumer redemption of these coupons is up over 360%. CouponMom.com members alone printed over $40 million worth of free grocery coupons in 2009. “We will most certainly see an increase in the number of printable coupons available in 2010,” said Nelson.
The website helps shoppers save by teaching "Strategic Shopping." CouponMom.com offers free membership and a tutorial, and the “Grocery Deals by State” section makes saving simple by listing the best grocery deals at thousands of supermarkets across the country. These lists combine sale prices with store promotions and coupons, helping any shopper achieve dramatic savings.
Shoppers can even use their cell phone in the store to find grocery deals and have coupons electronically loaded on their store loyalty card. CouponMom.com has a new mobile version to help shoppers create their shopping lists on the go.
Nelson’s new book, The Coupon Mom’s Guide to Cutting Your Grocery Bills in Half,
(Published by Avery, a member of Penguin Group, USA), on the New York Times Bestseller List for four weeks is more proof that consumers are hungry for new ways to save. It is a relevant and timely resource for families nationwide.
“Saving money doesn’t have to be complicated,” says Nelson. “We outline my Strategic Shopping Method and show consumers how easy it is to save at every type of store, in every department within the grocery store, and for every type of shopper.”
Nelson realizes that not everyone who wants to save has the time to clip coupons before they shop. Her book tailors practical advice to different types of shoppers, and enables even the busiest consumers to save up to 30% by shopping strategically.
A new wave of couponing is taking the nation by storm, and Stephanie Nelson knows all the tricks of the trade. To learn more about new couponing trends and for an online tutorials, go to www.couponmom.com.
Bringing the gastropub back home
It's laborious. It's inconvenient. It's extraordinarily rewarding and worth bragging about. It's time to take back the kitchen and break free from the shackles of ready-made, industrial food. It's time to cook supper.
THE LOST ART OF REAL COOKING: Rediscovering the Pleasures of Traditional Food One Recipe at a Time by Ken Albala and Rosana Nafziger (Perigee Hardcover; $18.95; July 6, 2010) heralds a new (and yet old-fashioned) approach to food.
* Breads breads breads: sourdough, wholemeal, pizza dough
* Beef jerky, roast piggie, braised game, rabbit pie
* Wine and beer
* Doughnuts, pies and truffles
* Cultured butter, yoghurt, creme fraiche and ghee
* Pickles and sauerkraut
* Preserves, jam, marmelade
These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors which speak of place and personality.
Ken Albala and Rosanna Nafziger arm readers with the knowledge and skills that lets them connect on a deeper level with what goes into their bodies.
Ken Albala is professor of history at the University of the Pacific and author of Eating Right in the Renaissance, The Banquet, Beans: A History. He blogs here: http://www.kenalbala.blogspotcom/
Rosanna Nafziger spent her girlhood working in the orchard and selling pies at market. Now she writes about old-fashioned cookery on her blog: http://www.paprikahead.com/
THE LOST ART OF REAL COOKING: Rediscovering the Pleasures of Traditional Food One Recipe at a Time by Ken Albala and Rosana Nafziger (Perigee Hardcover; $18.95; July 6, 2010) heralds a new (and yet old-fashioned) approach to food.
* Breads breads breads: sourdough, wholemeal, pizza dough
* Beef jerky, roast piggie, braised game, rabbit pie
* Wine and beer
* Doughnuts, pies and truffles
* Cultured butter, yoghurt, creme fraiche and ghee
* Pickles and sauerkraut
* Preserves, jam, marmelade
These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors which speak of place and personality.
Ken Albala and Rosanna Nafziger arm readers with the knowledge and skills that lets them connect on a deeper level with what goes into their bodies.
Ken Albala is professor of history at the University of the Pacific and author of Eating Right in the Renaissance, The Banquet, Beans: A History. He blogs here: http://www.kenalbala.blogspotcom/
Rosanna Nafziger spent her girlhood working in the orchard and selling pies at market. Now she writes about old-fashioned cookery on her blog: http://www.paprikahead.com/
The Complete Root Cellar Book
Eating fresh fruits and vegetables are important for a healthy lifestyle. But how many times do we go to the store or our local farmers’ market and buy beautiful produce only to have it spoil and go uneaten? For generations, root cellars have been used to store fresh fruits and vegetables in a safe environment. Today, root cellars are making a comeback and a new book shows you how to build and utilize one yourself. THE COMPLETE ROOT CELLAR BOOK: Building Plans, Uses and 100 Recipes (Robert Rose; May 2010; Softcover/$24.95; ISBN: 978-0-7788-0243-3) by craftsman Steve Maxwell and home economist Jennifer MacKenzie, takes a fresh look at the art and science of building and stocking your own root cellar and eating healthy all year round.
Root cellars help us make the most of our food budget by allowing us to stock up on fresh produce at low prices during seasonal harvests. A root cellar can create a lifestyle of healthy eating. The seemingly simple act of visiting your cellar, examining your stores, and carrying something delicious up to the kitchen affords simple satisfactions that can’t be sealed in cellophane.
Most people think of root cellars as residing in a home basement or hole in the ground, but THE COMPLETE ROOT CELLAR BOOK changes that perception by providing detailed and illustrated construction guides for making five different and attractive root cellar options, including never before-seen strategies for apartment- and condo-dwellers and homeowners without a basement.
There’s truly no better or more natural a way to store food than in a root cellar. Everything you need to know about this time-honored tradition can be found within the pages of this book. Part 1: Root Cellaring in the 21st Century, provides DIYer’s four root cellar options:
- Making a Standard Cold Room Work
- Building a Walk-In Basement Root Cellar
- The Walk-In, Stand-Alone, Underground Root Cellar
- Outdoor Root Cellaring
- Root Cellars for Condos, Townhouses and Warm Climates
And once you have decided which type of root cellar to build, Steve outlines beautiful and convenience-boosting Finishing Touches for Your Root Cellar.
After you have built your root cellar, the authors provide must-know information on how to choose, store and manage a supply of vegetables, fruits and preserves, as well as 100 recipes that incorporate stored food products into both classic and innovative dishes, with a focus on good nutrition. Recipes cover everything from Soups; Salads and Appetizers; to Side Dishes; Main Courses; and Desserts. There is even a section on condiment recipes. Jennifer’s healthy and delicious recipes include:
Root Cellar Medley Soup Sweet and Tangy Beet and Carrot Salad
Broccoli and Apple Slaw Classic Beef Pot Roast
Farfalle with Hearty Greens Chicken and Olive Ragoût with Dijon Potatoes
Chocolate Citrus Trifle �____ Walnut and Orange Baked Apples
Successful root cellaring delivers an opportunity to cultivate skills and hone gourmet insight in a way that is both fulfilling and globally responsible. THE COMPLETE ROOT CELLAR BOOK delivers both the vision and the know-how to empower us to make root cellaring a part of everyday life, and to enjoy richer food experiences because of it. How much a part of everyday life depends on the individual, but Steve warns that “the more you bring food adventures into your home, the more important really good food becomes.”
ABOUT THE AUTHORS
Steve Maxwell is a cabinet-maker, builder and award-winning home improvement author. He is also a photographer, videographer and seminar leader. He has been helping people renovate, build and maintain their homes for more than 20 years. Steve’s magazine and newspaper articles appear in publications across North America and he is a regular contributor to The Toronto Star, Ottawa Citizen, Canadian Home Workshop, Cottage Life, and Mother Earth News. His “how-to” DVDs, videos and online books have been the favorite of DIYer’s everywhere. Steve, his wife, and five children, live in a stone and timber home they designed and built on their 90-acre farm on Manitoulin Island.
Jennifer MacKenzie is a professional home economist, food writer, editor and cooking instructor, with over 15 years experience in recipe development and testing. In 1999 she started her own food consulting business, FOODWORX, and shares her passion for delicious, easy-to-make, nutritious food in several national and regional publications. Jennifer has been the official Milk Calendar recipe developer for the past several years, and is a familiar face to consumers on CHEX Television on NewsWatch where she can be seen cooking up tasty and nutritious recipes on-air. Jennifer is the co-author of several best-selling cookbooks including The Complete Curry Cookbook, The Complete Book of Pickling, The Dehydrator Bible and The Complete Trail Food Cookbook. In 2005, Jennifer, along with her husband, Chef Jay Nutt, opened Nuttshell Next Door Café, a friendly, neighborhood gathering place. Jennifer has served as a canning competition judge for several years in Canada and lives in Buckhorn, Ontario.
Root cellars help us make the most of our food budget by allowing us to stock up on fresh produce at low prices during seasonal harvests. A root cellar can create a lifestyle of healthy eating. The seemingly simple act of visiting your cellar, examining your stores, and carrying something delicious up to the kitchen affords simple satisfactions that can’t be sealed in cellophane.
Most people think of root cellars as residing in a home basement or hole in the ground, but THE COMPLETE ROOT CELLAR BOOK changes that perception by providing detailed and illustrated construction guides for making five different and attractive root cellar options, including never before-seen strategies for apartment- and condo-dwellers and homeowners without a basement.
There’s truly no better or more natural a way to store food than in a root cellar. Everything you need to know about this time-honored tradition can be found within the pages of this book. Part 1: Root Cellaring in the 21st Century, provides DIYer’s four root cellar options:
- Making a Standard Cold Room Work
- Building a Walk-In Basement Root Cellar
- The Walk-In, Stand-Alone, Underground Root Cellar
- Outdoor Root Cellaring
- Root Cellars for Condos, Townhouses and Warm Climates
And once you have decided which type of root cellar to build, Steve outlines beautiful and convenience-boosting Finishing Touches for Your Root Cellar.
After you have built your root cellar, the authors provide must-know information on how to choose, store and manage a supply of vegetables, fruits and preserves, as well as 100 recipes that incorporate stored food products into both classic and innovative dishes, with a focus on good nutrition. Recipes cover everything from Soups; Salads and Appetizers; to Side Dishes; Main Courses; and Desserts. There is even a section on condiment recipes. Jennifer’s healthy and delicious recipes include:
Root Cellar Medley Soup Sweet and Tangy Beet and Carrot Salad
Broccoli and Apple Slaw Classic Beef Pot Roast
Farfalle with Hearty Greens Chicken and Olive Ragoût with Dijon Potatoes
Chocolate Citrus Trifle �____ Walnut and Orange Baked Apples
Successful root cellaring delivers an opportunity to cultivate skills and hone gourmet insight in a way that is both fulfilling and globally responsible. THE COMPLETE ROOT CELLAR BOOK delivers both the vision and the know-how to empower us to make root cellaring a part of everyday life, and to enjoy richer food experiences because of it. How much a part of everyday life depends on the individual, but Steve warns that “the more you bring food adventures into your home, the more important really good food becomes.”
ABOUT THE AUTHORS
Steve Maxwell is a cabinet-maker, builder and award-winning home improvement author. He is also a photographer, videographer and seminar leader. He has been helping people renovate, build and maintain their homes for more than 20 years. Steve’s magazine and newspaper articles appear in publications across North America and he is a regular contributor to The Toronto Star, Ottawa Citizen, Canadian Home Workshop, Cottage Life, and Mother Earth News. His “how-to” DVDs, videos and online books have been the favorite of DIYer’s everywhere. Steve, his wife, and five children, live in a stone and timber home they designed and built on their 90-acre farm on Manitoulin Island.
Jennifer MacKenzie is a professional home economist, food writer, editor and cooking instructor, with over 15 years experience in recipe development and testing. In 1999 she started her own food consulting business, FOODWORX, and shares her passion for delicious, easy-to-make, nutritious food in several national and regional publications. Jennifer has been the official Milk Calendar recipe developer for the past several years, and is a familiar face to consumers on CHEX Television on NewsWatch where she can be seen cooking up tasty and nutritious recipes on-air. Jennifer is the co-author of several best-selling cookbooks including The Complete Curry Cookbook, The Complete Book of Pickling, The Dehydrator Bible and The Complete Trail Food Cookbook. In 2005, Jennifer, along with her husband, Chef Jay Nutt, opened Nuttshell Next Door Café, a friendly, neighborhood gathering place. Jennifer has served as a canning competition judge for several years in Canada and lives in Buckhorn, Ontario.
If you are in Vegas next Friday, May 7...
On Friday, May 7 Caesars Palace will host the world’s greatest chefs at Vegas Uncork’d Presented by Bon Appétit, for the signature Grand Tasting event. A virtual “who’s who” in the culinary world will gather to offer tastings from their celebrated kitchens. More than 50 restaurants, 30 vintners and distillers from around the world will provide samplings of fine wines and spirits. The centerpiece event will be showcased at the famed resort’s all-new Garden of the Gods, an exquisite five-acre swimming oasis with eight distinctive pools and idyllic gardens, each offering a unique experience for guests.
The poolside Grand Tasting offers an unmatched opportunity to mingle with the world’s top culinary talents, while sampling a staggering variety of signature dishes prepared by the city’s roster of award-winning chefs. Scheduled to attend: Guy Savoy, Alain Ducasse, Bobby Flay, Hubert Keller, Bradley Ogden, Charlie Palmer, François Payard, Osamu “Fuji” Fujita, Yu Li, Laurent Tourondel and Masa Ishizawa, along with dozens of additional premiere chefs.
Below are just some of the mouth-watering experiences awaiting guests at the Grand Tasting:
Bradley Ogden:
• Lamb sausage with garlic cracker, tomato vinaigrette
• Butterscotch pudding
Restaurant Guy Savoy:
• Artichoke and black truffle soup, with mushroom brioche and truffle butter
• Vegetable “canon” stuffed with herbs and carrot emulsion
Payard Pâtisserie & Bistro:
• Oven roasted strawberry with candy fennel and homemade Greek yogurt
• Vanilla panna cotta with caramel poached pear
• Payard decomposition warm cream brulée and chocolate mousse
Rao’s:
• Orecchiette con rapini e sausicce, pan-seared Italian sausage and broccoli rabe sauce served with orecchiette noodles
• Rao’s traditional, authentic Neapolitan beef, veal and pork meatballs slowly cooked in tomato sauce
Mesa Grill:
• Sea scallop and red pepper salad with charred corn and avocado relish
Nero’s:
• Crispy braised pork belly, fricassee of spring beans, mustard seed braising liquor
• Albacore tuna tartar, Japanese kombu, white soy and puffed rice
• Valrhona chocolate mousse, hazelnut tuile
Beijing Noodle No. 9:
• “Bird's Nest” shrimp ball
• Sichuan spicy cold noodles with sliced cucumber
Sea Harbour:
• Fried wonton stuffed with shrimp and pork
• Preserve pork knuckle cold cut
Café Martorano - Rio All-Suite Hotel & Casino:
•Lightly breaded pan-fried eggplant served with homemade mozzarella, vine-ripe tomatoes, aged balsamic vinegar, extra-virgin olive oil topped with arugula salad and slices of imported parmigiano-reggiano
• Homemade meatballs with ground pork, choice veal and ground beef, served in a fresh San Marzano tomato sauce
Strip House – Planet Hollywood Resort & Casino:
• Goose fat potato chips with warm gorgonzola fondue
Grand Tasting tickets are $175 in advance or $195 at the door. The event begins at 7:30 p.m. For more information, including purchasing tickets or reserving hotel accommodations starting at $120 during the week or $160 during the weekend, visit www.harrahs.com/uncorkd.
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. Find Caesars Palace on Facebook at http://www.facebook.com/caesarspalacelv or http://www.twitter.com/caesarspalace (@caesarspalace).
ABOUT VEGAS UNCORK’D
Vegas Uncork’d Presented by Bon Appétit is a unique, four-day culinary extravaganza featuring 30 intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences at six resorts including Bellagio, Caesars Palace, MGM Grand, Mandalay Bay, Wynn/Encore and The Venetian/The Palazzo. Unlike many other high-profile culinary festivals, Vegas Uncork’d specializes in offering epicureans the chance to literally rub elbows with some of the world’s most celebrated chefs and expert sommeliers. Among the famous names participating this year are chefs Paul Bartolotta, Cat Cora, Alain Ducasse, Todd English, Bobby Flay, Joël Robuchon, Wolfgang Puck and many more, as well as Bon Appétit magazine Editor-in-Chief Barbara Fairchild. Call (877) 884-8993 or visit www.VegasUncorked.com.
The poolside Grand Tasting offers an unmatched opportunity to mingle with the world’s top culinary talents, while sampling a staggering variety of signature dishes prepared by the city’s roster of award-winning chefs. Scheduled to attend: Guy Savoy, Alain Ducasse, Bobby Flay, Hubert Keller, Bradley Ogden, Charlie Palmer, François Payard, Osamu “Fuji” Fujita, Yu Li, Laurent Tourondel and Masa Ishizawa, along with dozens of additional premiere chefs.
Below are just some of the mouth-watering experiences awaiting guests at the Grand Tasting:
Bradley Ogden:
• Lamb sausage with garlic cracker, tomato vinaigrette
• Butterscotch pudding
Restaurant Guy Savoy:
• Artichoke and black truffle soup, with mushroom brioche and truffle butter
• Vegetable “canon” stuffed with herbs and carrot emulsion
Payard Pâtisserie & Bistro:
• Oven roasted strawberry with candy fennel and homemade Greek yogurt
• Vanilla panna cotta with caramel poached pear
• Payard decomposition warm cream brulée and chocolate mousse
Rao’s:
• Orecchiette con rapini e sausicce, pan-seared Italian sausage and broccoli rabe sauce served with orecchiette noodles
• Rao’s traditional, authentic Neapolitan beef, veal and pork meatballs slowly cooked in tomato sauce
Mesa Grill:
• Sea scallop and red pepper salad with charred corn and avocado relish
Nero’s:
• Crispy braised pork belly, fricassee of spring beans, mustard seed braising liquor
• Albacore tuna tartar, Japanese kombu, white soy and puffed rice
• Valrhona chocolate mousse, hazelnut tuile
Beijing Noodle No. 9:
• “Bird's Nest” shrimp ball
• Sichuan spicy cold noodles with sliced cucumber
Sea Harbour:
• Fried wonton stuffed with shrimp and pork
• Preserve pork knuckle cold cut
Café Martorano - Rio All-Suite Hotel & Casino:
•Lightly breaded pan-fried eggplant served with homemade mozzarella, vine-ripe tomatoes, aged balsamic vinegar, extra-virgin olive oil topped with arugula salad and slices of imported parmigiano-reggiano
• Homemade meatballs with ground pork, choice veal and ground beef, served in a fresh San Marzano tomato sauce
Strip House – Planet Hollywood Resort & Casino:
• Goose fat potato chips with warm gorgonzola fondue
Grand Tasting tickets are $175 in advance or $195 at the door. The event begins at 7:30 p.m. For more information, including purchasing tickets or reserving hotel accommodations starting at $120 during the week or $160 during the weekend, visit www.harrahs.com/uncorkd.
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. Find Caesars Palace on Facebook at http://www.facebook.com/caesarspalacelv or http://www.twitter.com/caesarspalace (@caesarspalace).
ABOUT VEGAS UNCORK’D
Vegas Uncork’d Presented by Bon Appétit is a unique, four-day culinary extravaganza featuring 30 intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences at six resorts including Bellagio, Caesars Palace, MGM Grand, Mandalay Bay, Wynn/Encore and The Venetian/The Palazzo. Unlike many other high-profile culinary festivals, Vegas Uncork’d specializes in offering epicureans the chance to literally rub elbows with some of the world’s most celebrated chefs and expert sommeliers. Among the famous names participating this year are chefs Paul Bartolotta, Cat Cora, Alain Ducasse, Todd English, Bobby Flay, Joël Robuchon, Wolfgang Puck and many more, as well as Bon Appétit magazine Editor-in-Chief Barbara Fairchild. Call (877) 884-8993 or visit www.VegasUncorked.com.
Substitute Yourself Skinny by Chef Susan Irby, The Bikini Chef
For most of us trying to eat right and lose weight can feel like a never ending battle. There are so many diet plans out there and so many promises how can we be sure we have picked the right one? And how can we be motivated to stay on a diet when they all focus on what we can’t eat?
What if you could eat all the foods you love and still lose weight? Enter Substitute Yourself Skinny by Chef Susan Irby, known to her fans as The Bikini Chef, the ultimate healthy cookbook that actually allows us to eat the foods we love with simple, calorie-slashing ingredient swaps.
Substitute Yourself Skinny proves it’s possible to cut fat and calories and still eat satisfying and delicious foods. Based on her years of experience as a caterer cooking for a vast array of clients, Susan has created 175 super-slimming recipes everyone will love. With tips on how to swap one ingredient for another, anyone wanting to eat healthier can turn favorite foods into appetizing low-calorie creations.
“For my whole life I have strived to find a balance between staying slim and healthy and enjoying the fattening foods I love. People think that because I am The Bikini Chef being thin comes easy for me. It doesn’t,” says Chef Susan. “A few years ago I was stress eating and not exercising. I gained more weight than I ever have. So I made the commitment to get back on track. It wasn’t easy and it didn’t come quickly but I stayed with it and learned I could still eat my favorite foods but just make them ‘skinny.’”
Mention the word “substitution” in relation to a recipe and we tend to get a little nervous - - afraid that food will taste funny or have an odd texture to it. Low-calorie and fat-free ingredients are easier than ever to find, come in a variety of brands, and are high in quality and flavor, making it easy and delicious to create low calorie and low fat meals. Susan gives home cooks the “skinny” on ingredient substitutions in the chapter, The Skinny on Substitutions. There she outlines some of the basic “skinny” pantry items to keep on hand that can replace high-calorie and high-fat options.
Recipes in Substitute Yourself Skinny are organized in chapters that make it easy to find just the right meal like: Jumpstart-Your-Day Breakfasts; Energizing Lunches; Thinner Dinners; Slimming Sides; Guilt-Free Snacks and Appetizers; and Deliciously Skinny Desserts.
For health-conscience home cooks, each recipe provides the original calorie count and the Substitute Yourself Skinny calorie count. Susan has also provided nutritional information for each recipe, “Skinny Secret” shortcuts to trim calories in little ways throughout the day and serving-size suggestions making it easy to eat healthy, lose weight and still feel satisfied. Recipes in the book include:
- Flat-Belly Eggs Benedict – SYS calories per serving: 179 (original recipe: 590)
- Delectable French Toast – SYS calories per serving: 79 (original recipe: 356)
- Tune-Up Tuna Salad – SYS calories per serving: 57 (original recipe: 504)
- Chinese Chicken Salad – SYS calories per serving: 240 (original recipe: 455)
- Melt-in-Your-Mouth Tuna Melt – SYS calories per serving: 334 (original recipe: 919)
- Summer Savoring Mac ‘n’ Cheese – SYS calories per serving: 253 (original recipe: 320)
- Skinny “Beef” Stroganoff – SYS calories per serving: 294 (original recipe: 390)
- Chicken Alfredo – SYS calories per serving: 351 (original recipe: 990)
- Smokin’-Good Bacon Burger – SYS calories per serving: 254 (original recipe: 870)
- Rock ‘n’ Roll Shrimp Risotto – SYS calories per serving: 238 (original recipe: 620)
- Creamiest Creamed Spinach – SYS calories per serving: 82 (original recipe: 248)
- Penne “Lasagna” with Beef – SYS calories per serving: 90 (original recipe: 550)
- Fry-Me-Not Fried Rice – SYS calories per serving: 266 (original recipe: 377)
- Individual Sausage Pizza – SYS calories per serving: 337 (original recipe: 420)
- Smitten for Molten Chocolate Cake – SYS calories per serving: 191 (original recipe: 451)
- Very Berry Strawberry Shortcake – SYS calories per serving: 237 (original recipe: 561)
“We all have our favorite ‘comfort’ foods that we routinely turn to when stressed or unhappy. For all the quick satisfaction we may feel when we eat those foods, what is not satisfying is how full and heavy we feel afterwards. I developed my recipes in an easy-to-follow manner so that anyone can achieve diet freedom and enjoy favorite foods without guilt.”
The Bikini Chef has taken the guess-work out of substituting healthy, lower-calorie ingredients and has turned some of our favorite high-calorie recipes into healthy meals we can enjoy every day for any occasion.
About Chef Susan Irby, The Bikini Chef
Born in Marietta, Georgia, Chef Susan Irby may as well be from Alabama as that is where her fondest memories are from. “My family had an amazing lake cabin in Alabama. It was small and simple, yet we had the best times there. It was there we ended our day of playing on the lake by cooking in our bikinis and having dinner. That’s really where ‘Bikini Cooking’ and ‘The Bikini Chef’ truly began.” Growing up cooking with her mother, Susan’s culinary passion took hold and soon she began working in premiere restaurants in Italy and France. Returning to the United States, Susan cooked with several Master Chefs including Todd English, Ming Tsai, Rocco Dispirito, Sherry Yard, and George McNeill. She then began teaching cooking classes for gourmet markets and culinary schools such as Whole Foods, Chef’s Inc, and Sur La Table, as well as preparing dishes for the World President’s Organization, Bloomingdales, and the Los Angeles Unified School District’s “Nutrition in the Schools” program among others. Susan is the author of several cookbooks including: The $7 a Meal Quick & Easy Cookbook, The $7 a Meal Healthy Cookbook, and Cooking with Susan: Southern Family Favorites. A favorite guest on radio and television, Susan is host of The Bikini Lifestyle with Susan Irby the Bikini Chef on KFWB News Talk Radio 980 in Los Angeles where she discusses all things food and nutrition with guests such as Wolfgang Puck, Giuliano Hazan, Divya Gugnani, Dr. Murad, Ben Ford, and Joachim Splichal. As a caterer and chef, Susan has cooked for celebrities including Billy Bush, David Spade, Kate Sagal, James Garner, and Patrick Swayze. She lives in Orange County, CA with her husband and daughter.
To learn more about Chef Susan Irby, The Bikini Chef, visit www.SusanIrby.com
What if you could eat all the foods you love and still lose weight? Enter Substitute Yourself Skinny by Chef Susan Irby, known to her fans as The Bikini Chef, the ultimate healthy cookbook that actually allows us to eat the foods we love with simple, calorie-slashing ingredient swaps.
Substitute Yourself Skinny proves it’s possible to cut fat and calories and still eat satisfying and delicious foods. Based on her years of experience as a caterer cooking for a vast array of clients, Susan has created 175 super-slimming recipes everyone will love. With tips on how to swap one ingredient for another, anyone wanting to eat healthier can turn favorite foods into appetizing low-calorie creations.
“For my whole life I have strived to find a balance between staying slim and healthy and enjoying the fattening foods I love. People think that because I am The Bikini Chef being thin comes easy for me. It doesn’t,” says Chef Susan. “A few years ago I was stress eating and not exercising. I gained more weight than I ever have. So I made the commitment to get back on track. It wasn’t easy and it didn’t come quickly but I stayed with it and learned I could still eat my favorite foods but just make them ‘skinny.’”
Mention the word “substitution” in relation to a recipe and we tend to get a little nervous - - afraid that food will taste funny or have an odd texture to it. Low-calorie and fat-free ingredients are easier than ever to find, come in a variety of brands, and are high in quality and flavor, making it easy and delicious to create low calorie and low fat meals. Susan gives home cooks the “skinny” on ingredient substitutions in the chapter, The Skinny on Substitutions. There she outlines some of the basic “skinny” pantry items to keep on hand that can replace high-calorie and high-fat options.
Recipes in Substitute Yourself Skinny are organized in chapters that make it easy to find just the right meal like: Jumpstart-Your-Day Breakfasts; Energizing Lunches; Thinner Dinners; Slimming Sides; Guilt-Free Snacks and Appetizers; and Deliciously Skinny Desserts.
For health-conscience home cooks, each recipe provides the original calorie count and the Substitute Yourself Skinny calorie count. Susan has also provided nutritional information for each recipe, “Skinny Secret” shortcuts to trim calories in little ways throughout the day and serving-size suggestions making it easy to eat healthy, lose weight and still feel satisfied. Recipes in the book include:
- Flat-Belly Eggs Benedict – SYS calories per serving: 179 (original recipe: 590)
- Delectable French Toast – SYS calories per serving: 79 (original recipe: 356)
- Tune-Up Tuna Salad – SYS calories per serving: 57 (original recipe: 504)
- Chinese Chicken Salad – SYS calories per serving: 240 (original recipe: 455)
- Melt-in-Your-Mouth Tuna Melt – SYS calories per serving: 334 (original recipe: 919)
- Summer Savoring Mac ‘n’ Cheese – SYS calories per serving: 253 (original recipe: 320)
- Skinny “Beef” Stroganoff – SYS calories per serving: 294 (original recipe: 390)
- Chicken Alfredo – SYS calories per serving: 351 (original recipe: 990)
- Smokin’-Good Bacon Burger – SYS calories per serving: 254 (original recipe: 870)
- Rock ‘n’ Roll Shrimp Risotto – SYS calories per serving: 238 (original recipe: 620)
- Creamiest Creamed Spinach – SYS calories per serving: 82 (original recipe: 248)
- Penne “Lasagna” with Beef – SYS calories per serving: 90 (original recipe: 550)
- Fry-Me-Not Fried Rice – SYS calories per serving: 266 (original recipe: 377)
- Individual Sausage Pizza – SYS calories per serving: 337 (original recipe: 420)
- Smitten for Molten Chocolate Cake – SYS calories per serving: 191 (original recipe: 451)
- Very Berry Strawberry Shortcake – SYS calories per serving: 237 (original recipe: 561)
“We all have our favorite ‘comfort’ foods that we routinely turn to when stressed or unhappy. For all the quick satisfaction we may feel when we eat those foods, what is not satisfying is how full and heavy we feel afterwards. I developed my recipes in an easy-to-follow manner so that anyone can achieve diet freedom and enjoy favorite foods without guilt.”
The Bikini Chef has taken the guess-work out of substituting healthy, lower-calorie ingredients and has turned some of our favorite high-calorie recipes into healthy meals we can enjoy every day for any occasion.
About Chef Susan Irby, The Bikini Chef
Born in Marietta, Georgia, Chef Susan Irby may as well be from Alabama as that is where her fondest memories are from. “My family had an amazing lake cabin in Alabama. It was small and simple, yet we had the best times there. It was there we ended our day of playing on the lake by cooking in our bikinis and having dinner. That’s really where ‘Bikini Cooking’ and ‘The Bikini Chef’ truly began.” Growing up cooking with her mother, Susan’s culinary passion took hold and soon she began working in premiere restaurants in Italy and France. Returning to the United States, Susan cooked with several Master Chefs including Todd English, Ming Tsai, Rocco Dispirito, Sherry Yard, and George McNeill. She then began teaching cooking classes for gourmet markets and culinary schools such as Whole Foods, Chef’s Inc, and Sur La Table, as well as preparing dishes for the World President’s Organization, Bloomingdales, and the Los Angeles Unified School District’s “Nutrition in the Schools” program among others. Susan is the author of several cookbooks including: The $7 a Meal Quick & Easy Cookbook, The $7 a Meal Healthy Cookbook, and Cooking with Susan: Southern Family Favorites. A favorite guest on radio and television, Susan is host of The Bikini Lifestyle with Susan Irby the Bikini Chef on KFWB News Talk Radio 980 in Los Angeles where she discusses all things food and nutrition with guests such as Wolfgang Puck, Giuliano Hazan, Divya Gugnani, Dr. Murad, Ben Ford, and Joachim Splichal. As a caterer and chef, Susan has cooked for celebrities including Billy Bush, David Spade, Kate Sagal, James Garner, and Patrick Swayze. She lives in Orange County, CA with her husband and daughter.
To learn more about Chef Susan Irby, The Bikini Chef, visit www.SusanIrby.com
Wednesday, April 28, 2010
Summer Skinny Cocktails
TY KU has a wide variety of premium spirits—Liqueur, Sake, Ultra Premium Sake, and Soju. TY KU Soju improves the drinking experience for summer with 40% fewer calories than vodka and a superior, sophisticated light taste and crisp profile that is the result of an age old distilling process, hand selected barley, and pure spring water. Completely all natural with no additives, sweeteners, or preservatives, TY KU Soju creates better tasting, better balanced cocktails.
Celebrity fans include Jay-Z, Leonardo DiCaprio, Jessica Biel, Jeremy Piven, Jamie Foxx, Kate Hudson, John Mayer, Gisele Bündchen, Rosario Dawson, Ne-Yo, Jessica Simpson, Bon Jovi, and Michael Phelps.
Here are some specialty skinny cocktails with a 4th of July twist:
The 1776 Sipper - Calories 115
2 oz. TY KU Soju
2 oz. Iced Tea or Green Tea
The Sparkler - Calories 92
2 oz. TY KU Soju
Muddle Cucumber
Club Soda
Rocket's Red Glare - Calories 95
1 oz. TY KU Soju
1 oz. TY KU Liqueur
Splash of Sugar- Free Cranberry Juice
Asian Uncle Sam - Calories 92
2 oz. TY KU Soju
Squeeze & Drop in Wedge of Lemon/Lime/Orange
Splash of Club Soda
Endless Summer - Calories 95
2 oz. TY KU Sake
Splash of Pomegranate Juice
Naughty Lemonade – Calories 126
2 oz. TY KU Liqueur
2 oz. Fresh Lemonade
Splash of TY KU Soju
Celebrity fans include Jay-Z, Leonardo DiCaprio, Jessica Biel, Jeremy Piven, Jamie Foxx, Kate Hudson, John Mayer, Gisele Bündchen, Rosario Dawson, Ne-Yo, Jessica Simpson, Bon Jovi, and Michael Phelps.
Here are some specialty skinny cocktails with a 4th of July twist:
The 1776 Sipper - Calories 115
2 oz. TY KU Soju
2 oz. Iced Tea or Green Tea
The Sparkler - Calories 92
2 oz. TY KU Soju
Muddle Cucumber
Club Soda
Rocket's Red Glare - Calories 95
1 oz. TY KU Soju
1 oz. TY KU Liqueur
Splash of Sugar- Free Cranberry Juice
Asian Uncle Sam - Calories 92
2 oz. TY KU Soju
Squeeze & Drop in Wedge of Lemon/Lime/Orange
Splash of Club Soda
Endless Summer - Calories 95
2 oz. TY KU Sake
Splash of Pomegranate Juice
Naughty Lemonade – Calories 126
2 oz. TY KU Liqueur
2 oz. Fresh Lemonade
Splash of TY KU Soju
Tuesday, April 27, 2010
NEW! Moerlein Northern Liberties India Pale Ale (IPA)
Christian Moerlein Brewing Company announces the launch of the newest beer in the Moerlein Lagers & Ales line-up –Moerlein Northern Liberties India Pale Ale (IPA) Dedicated to the immigrants of the era located in the historic Northern Liberties section of Cincinnati, north of Liberty St., in what is now Over-the-Rhine, prior to 1849’s annexation. This hoppy ale celebrates the fortitude of the free-spirited people living the American dream with the influences of their many cultures.
CEREMONIAL FIRST TAPPING PARTY OF MOERLEIN NORTHERN LIBERTIES IPA will happen Thursday, May 6, 2010, from 5:30PM – 8:00PM at Rookwood Pottery Company, located at 1920 Race St. in Over-the-Rhine’s Historic Brewery District. First Tapping ceremony will happen at 6:00PM sharp. Tickets are $20 in advance and $25 at the door which include food and beer tickets and can be purchased at http://www.christianmoerlein.com
*Proceeds from the event to benefit the Over-the-Rhine Brewery District non-profit redevelopment group.
Moerlein Northern Liberties IPA, the newest seasonal handcrafted beer in the Moerlein Lagers & Ales family, is a wonderful example of an India Pale Ale. Originally, a British-style of beer, India Pale Ales has become a distinct American-style of craft beer. Northern Liberties IPA celebrates the heavy-hop brewing traditions, giving Moerlein Northern Liberties IPA a distinct floral-like aroma and a copper appearance, enhanced with balanced malt undertones to create a smooth, drinkable ale. The beer has an ABV of 6.3%, OG of 15.5 and IBU’s of 55. Moerlein Northern Liberties IPA will be available in six packs and draft beginning May 7th.
Local Cincinnati artist Jim Effler, commissioned by Christian Moerlein Brewing Company to paint the label artwork, displays a Liberty Maiden of Cincinnati marching triumphantly down Liberty St. uniting the gathering crowd in the pursuit of a life, liberty and happiness.
Moerlein Lagers and Ales are only distributed through Greater Cincinnati, Dayton and Kentucky markets. For more information contact us at info@christianmoerlein.com or visit Christian Moerlein Brewing Company website at wwwchristianmoerlein.com
Christian Moerlein Brewing Company is the brewer of handcrafted Moerlein Lagers & Ales including Moerlein OTR Ale, Moerlein Lager House, Moerlein Barbarossa Double Dark Lager, Moerlein Northern Liberties IPA, Moerlein Fifth & Vine Oktoberfest Marzen, Moerlein Christkindl Winter Warmer Ale, Moerlein Friend of the Irishman Stout and Moerlein Emancipator Doppelbock. More information on Moerlein Lagers & Ales can be obtained at www.christianmoerlein.com
CEREMONIAL FIRST TAPPING PARTY OF MOERLEIN NORTHERN LIBERTIES IPA will happen Thursday, May 6, 2010, from 5:30PM – 8:00PM at Rookwood Pottery Company, located at 1920 Race St. in Over-the-Rhine’s Historic Brewery District. First Tapping ceremony will happen at 6:00PM sharp. Tickets are $20 in advance and $25 at the door which include food and beer tickets and can be purchased at http://www.christianmoerlein.com
*Proceeds from the event to benefit the Over-the-Rhine Brewery District non-profit redevelopment group.
Moerlein Northern Liberties IPA, the newest seasonal handcrafted beer in the Moerlein Lagers & Ales family, is a wonderful example of an India Pale Ale. Originally, a British-style of beer, India Pale Ales has become a distinct American-style of craft beer. Northern Liberties IPA celebrates the heavy-hop brewing traditions, giving Moerlein Northern Liberties IPA a distinct floral-like aroma and a copper appearance, enhanced with balanced malt undertones to create a smooth, drinkable ale. The beer has an ABV of 6.3%, OG of 15.5 and IBU’s of 55. Moerlein Northern Liberties IPA will be available in six packs and draft beginning May 7th.
Local Cincinnati artist Jim Effler, commissioned by Christian Moerlein Brewing Company to paint the label artwork, displays a Liberty Maiden of Cincinnati marching triumphantly down Liberty St. uniting the gathering crowd in the pursuit of a life, liberty and happiness.
Moerlein Lagers and Ales are only distributed through Greater Cincinnati, Dayton and Kentucky markets. For more information contact us at info@christianmoerlein.com or visit Christian Moerlein Brewing Company website at wwwchristianmoerlein.com
Christian Moerlein Brewing Company is the brewer of handcrafted Moerlein Lagers & Ales including Moerlein OTR Ale, Moerlein Lager House, Moerlein Barbarossa Double Dark Lager, Moerlein Northern Liberties IPA, Moerlein Fifth & Vine Oktoberfest Marzen, Moerlein Christkindl Winter Warmer Ale, Moerlein Friend of the Irishman Stout and Moerlein Emancipator Doppelbock. More information on Moerlein Lagers & Ales can be obtained at www.christianmoerlein.com
Celebrate Tea
Most of us take tea for granted. Sure, we’ll drink it when coffee isn’t an option, or to soothe a sore throat, but the many methods of enjoying tea can take us far beyond the comfort of our own kettle. China, Morocco, France, England, Kenya, and Russia are all tea-drinking countries with their own unique serving traditions and tea preparations. Lisa Boalt Richardson’s latest book, THE WORLD IN YOUR TEACUP (Harvest House; January 2010; Hardcover/$24.99; ISBN: 978-0736925808), illuminates the rich culture of tea around the world. Let the long, lush history of tea brewing fill your cup.
THE WORLD IN YOUR TEACUP will help you discover unique and delicious international tea traditions. For each of eight different countries, you’ll learn about the culture and history of tea, how tea is served there, how to prepare tea in the style of the country, and which foods (recipes included!) can accompany the tea. Experience real tea hospitality in:
- China
- England
- Kenya
- Russia
- Iran
- France
- Morocco
- United States of America
Stunning photographs by Lauren Rubinstein, one of Atlanta’s premier food photographers, illustrate the wide variety of teas and accompanying menus eaten all over the world. No one can resist recipes like Heirloom Tomato, Corn, and Basil Salad; Spinach and Mushroom Quiche; Baklava; Crumb Ginger Cake; Savory Honey Scones; Noodle Babka; Semolina Cookies.
And when you’re back from your tea-filled world travels, what better way to share your love of tea than by gathering your loved ones for a tea party? Banish the doilies and bring on the creativity—tea parties don’t have to mean dainty, china teacups! Lisa Boalt Richardson, Certified Tea Specialist, re-invents the tea party with fresh themes and recipes. Fun and unique, the entertaining ideas in TEA WITH A TWIST (Harvest House; June 2009; Hardcover/$24.99; ISBN: 978-0736925792) draw on a variety of cultural teatime traditions to liven things up. Teatime isn’t just for grandma anymore!
TEA WITH A TWIST features eight different tea party themes, all delightful, inventive, and approachable. Each theme is based on a type of tea (Chai, for example) and offers luscious recipes, time-saving shortcuts, serving suggestions, and finishing touches. Chapters are prefaced by a heartwarming personal story that will help you create the atmosphere. The magnificent ideas are bound to get your mind and kettle brewing:
- Flower Power Tea Party
- Bubble Tea Party
- Tropical Tea by the Sea Party
- Mexican Fiesta Tea Party
- Southern Tailgate Tea Party
- All About Chocolate Tea Party
- Indian Chai High Tea
- Under-the-Table Tea Party (for kids)
With photographs that make you want to eat the food right off the page, TEA WITH A TWIST will entice you with a whole slew of new and creative recipes. Treat your friends, family, and self to recipes like Masala Chai Scones; Salmon Tea Sandwiches; Touchdown Tea Infused Pecan Brittle; Scones with Crystallized Ginger and Green Tea; and Artichoke and Asiago Cheese Sandwiches.
TEA WITH A TWIST and THE WORLD IN YOUR TEACUP enliven the world of tea. With sparkling photographs, mouth-watering recipes, captivating stories, and delicious tidbits of tea’s culture and history, these books will charm you. Best of all, the recipes and ideas in these books will help you warm the hearts of those you love with a soothing cup of tea.
ABOUT THE AUTHOR
As Lisa Boalt Richardson likes to say, “Tea time is anytime.” She is a Certified Tea Specialist, and was one of the first fifteen people in the world to be honored with that title. She currently travels the country to speak at conferences and special events, focusing on her skills in the culinary arts and her tea expertise. Lisa uses her expertise in tea and marketing to consult with tearoom owners on strategies to increase visibility and business. Lisa has trained many hoteliers, tearoom management, waitstaff, and culinary students in the art of proper tea service.
Savory Honey Scones
Makes 16 Scones
2-1/4 teaspoons rosemary, finely chopped and divided
1-1/3 cups all-purpose flour
1-1/3 cups semolina
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 ounces soft goat cheese
1/4 cup honey
1/2 cup heavy cream, divided
1 egg
Preheat oven to 425 degrees.
In a large bowl, mix 2 teaspoons rosemary with all the other dry ingredients. Add goat cheese to the dry ingredients and set aside
Whisk together honey, half the cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms.
Form the dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions and pat each portion into a circle about 3/4 inch thick. Cut into 8 wedges. Separate and arrange wedges on a baking sheet.
Brush tops with remaining cream and sprinkle with remaining rosemary. Place in oven and bake 1o to 12 minutes or until golden brown. It is yummy to serve these with butter, honey, and/or softened goat cheese!
__________________________________________________
Ghoriba
(Semolina Cookies)
Makes about 50 cookies
1 cup plus 2 tablespoons unsalted butter
1-1/4 cups all-purpose flour
1 cup confectioner’s sugar
2 cups semolina flour
2 eggs beaten
1 teaspoon vanilla extract
1 egg white, lightly beaten
1/4 cup blanched or slivered almonds
To make clarified butter, melt the butter in a saucepan over low heat. Skim off the froth and then pour into a mixing bowl, leaving the white milk solids in the pan. Set aside until cool.
Sift the flour and confectioner’s sugar into a bowl, add the semolina and a pinch of salt, and mix thoroughly.
When the butter is cool but still liquid, stir in the eggs and vanilla. Then add the dry ingredients, mixing to a firm dough. Knead well, then cover the bowl with plastic wrap and leave for 1 hour.
Line two cookie sheets with parchment or a silicone baking mat. Preheat oven to 350 degrees.
Knead the dough again until smooth and pliable. Take 3 teaspoons of dough and shape into a smooth ball, then shape remaining dough into balls of the same size. Place on cookie sheets 1 inch apart (they do not spread). Brush the tops with egg white and press an almond on top of each cookie, which will also help flatten the cookie. Bake for 20 minutes or until lightly golden in color. Cool on cookies sheets.
THE WORLD IN YOUR TEACUP will help you discover unique and delicious international tea traditions. For each of eight different countries, you’ll learn about the culture and history of tea, how tea is served there, how to prepare tea in the style of the country, and which foods (recipes included!) can accompany the tea. Experience real tea hospitality in:
- China
- England
- Kenya
- Russia
- Iran
- France
- Morocco
- United States of America
Stunning photographs by Lauren Rubinstein, one of Atlanta’s premier food photographers, illustrate the wide variety of teas and accompanying menus eaten all over the world. No one can resist recipes like Heirloom Tomato, Corn, and Basil Salad; Spinach and Mushroom Quiche; Baklava; Crumb Ginger Cake; Savory Honey Scones; Noodle Babka; Semolina Cookies.
And when you’re back from your tea-filled world travels, what better way to share your love of tea than by gathering your loved ones for a tea party? Banish the doilies and bring on the creativity—tea parties don’t have to mean dainty, china teacups! Lisa Boalt Richardson, Certified Tea Specialist, re-invents the tea party with fresh themes and recipes. Fun and unique, the entertaining ideas in TEA WITH A TWIST (Harvest House; June 2009; Hardcover/$24.99; ISBN: 978-0736925792) draw on a variety of cultural teatime traditions to liven things up. Teatime isn’t just for grandma anymore!
TEA WITH A TWIST features eight different tea party themes, all delightful, inventive, and approachable. Each theme is based on a type of tea (Chai, for example) and offers luscious recipes, time-saving shortcuts, serving suggestions, and finishing touches. Chapters are prefaced by a heartwarming personal story that will help you create the atmosphere. The magnificent ideas are bound to get your mind and kettle brewing:
- Flower Power Tea Party
- Bubble Tea Party
- Tropical Tea by the Sea Party
- Mexican Fiesta Tea Party
- Southern Tailgate Tea Party
- All About Chocolate Tea Party
- Indian Chai High Tea
- Under-the-Table Tea Party (for kids)
With photographs that make you want to eat the food right off the page, TEA WITH A TWIST will entice you with a whole slew of new and creative recipes. Treat your friends, family, and self to recipes like Masala Chai Scones; Salmon Tea Sandwiches; Touchdown Tea Infused Pecan Brittle; Scones with Crystallized Ginger and Green Tea; and Artichoke and Asiago Cheese Sandwiches.
TEA WITH A TWIST and THE WORLD IN YOUR TEACUP enliven the world of tea. With sparkling photographs, mouth-watering recipes, captivating stories, and delicious tidbits of tea’s culture and history, these books will charm you. Best of all, the recipes and ideas in these books will help you warm the hearts of those you love with a soothing cup of tea.
ABOUT THE AUTHOR
As Lisa Boalt Richardson likes to say, “Tea time is anytime.” She is a Certified Tea Specialist, and was one of the first fifteen people in the world to be honored with that title. She currently travels the country to speak at conferences and special events, focusing on her skills in the culinary arts and her tea expertise. Lisa uses her expertise in tea and marketing to consult with tearoom owners on strategies to increase visibility and business. Lisa has trained many hoteliers, tearoom management, waitstaff, and culinary students in the art of proper tea service.
Savory Honey Scones
Makes 16 Scones
2-1/4 teaspoons rosemary, finely chopped and divided
1-1/3 cups all-purpose flour
1-1/3 cups semolina
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 ounces soft goat cheese
1/4 cup honey
1/2 cup heavy cream, divided
1 egg
Preheat oven to 425 degrees.
In a large bowl, mix 2 teaspoons rosemary with all the other dry ingredients. Add goat cheese to the dry ingredients and set aside
Whisk together honey, half the cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms.
Form the dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions and pat each portion into a circle about 3/4 inch thick. Cut into 8 wedges. Separate and arrange wedges on a baking sheet.
Brush tops with remaining cream and sprinkle with remaining rosemary. Place in oven and bake 1o to 12 minutes or until golden brown. It is yummy to serve these with butter, honey, and/or softened goat cheese!
__________________________________________________
Ghoriba
(Semolina Cookies)
Makes about 50 cookies
1 cup plus 2 tablespoons unsalted butter
1-1/4 cups all-purpose flour
1 cup confectioner’s sugar
2 cups semolina flour
2 eggs beaten
1 teaspoon vanilla extract
1 egg white, lightly beaten
1/4 cup blanched or slivered almonds
To make clarified butter, melt the butter in a saucepan over low heat. Skim off the froth and then pour into a mixing bowl, leaving the white milk solids in the pan. Set aside until cool.
Sift the flour and confectioner’s sugar into a bowl, add the semolina and a pinch of salt, and mix thoroughly.
When the butter is cool but still liquid, stir in the eggs and vanilla. Then add the dry ingredients, mixing to a firm dough. Knead well, then cover the bowl with plastic wrap and leave for 1 hour.
Line two cookie sheets with parchment or a silicone baking mat. Preheat oven to 350 degrees.
Knead the dough again until smooth and pliable. Take 3 teaspoons of dough and shape into a smooth ball, then shape remaining dough into balls of the same size. Place on cookie sheets 1 inch apart (they do not spread). Brush the tops with egg white and press an almond on top of each cookie, which will also help flatten the cookie. Bake for 20 minutes or until lightly golden in color. Cool on cookies sheets.
Copenhagen's Noma Voted World's Best Restaurant
Noma, chef Rene Redzepi’s flagship restaurant in the Christianshavn section of Copenhagen, has a new title to celebrate. It has been named the “best restaurant in the world” on the S. Pellegrino World’s 50 Best Restaurants list for 2010, released on April 26 at a ceremony in London.
Voted on by an Academy of chefs and restaurant critics from around the world, the S. Pellegrino World’s 50 Best Restaurants 2010 includes the restaurants of some of the world’s great chefs: Ferran Adrià’s El Bulli on the Costa Brava in Spain (No. 2), Heston Blumenthal’s The Fat Duck in Bray, Berkshire, England (No. 3), Grant Achatz’s Alinea in Chicago (No. 7), Thomas Keller’s Per Se in New York (No. 10), L’Atelier de Joel Robuchon (No. 29) and many more. That Noma tops the list might be a surprise to some, but not to those who have been following Copenhagen’s vibrant culinary scene for the past several years.
Noma opened in 2004 in a historic warehouse building in the Christianshavn section of Copenhagen. True to the building’s heritage as the heart of the shipping trade between Denmark and the North Atlantic islands of Greenland, the Faroe Islands and Iceland, Noma specializes in local specialties of the North Atlantic region—musk ox, wild salmon, horse mussels, deep sea crabs and Faroe Island langoustines so fresh they’re crawling up until the time they reach your plate. Its name derives from nordisk mad, Danish for “Nordic food.” Noma is co-owned by Danish restaurateur, celebrity chef and TV host Claus Meyer, known to U.S. audiences as the presenter of the Danish episodes of “New Scandinavian Cooking” on PBS.
Chef Rene Redzepi, who trained at The French Laundry in California and at El Bulli in Spain, won his first Michelin star for Noma in 2005. In 2007 Noma was awarded a second Michelin star, which it has retained ever since. Understated and unpretentious, Noma continues to dazzle diners and to champion the cause of Nordic cuisine. There could be no better flag bearer. www.noma.dk/main.php?lang=en
For free to use video segment on Noma
http://www.thenewsmarket.com/Releases/StoryDetailPage.aspx?GUID=5246fbb0-f9a2-4eeb-acc3-6ba4e9cce81c&alertid=4a44df37-344d-4ae4-ad04-a314ff2dd672
Copenhagen’s Other Culinary Stars
Copenhagen is a shining star on the Michelin list of the world’s outstanding restaurants. Twelve Copenhagen restaurants made the 2010 list, earning a total of thirteen Michelin stars—more than Rome, Vienna, Stockholm or Oslo. Noma leads the pack as Copenhagen’s only two-star Michelin restaurant.
New this year is the restaurant a|o|c (formerly Premisse), which earned its first Michelin star. Other Michelin-star restaurants in Copenhagen: Bo Bech at Paustian, Era Ora, Formel B, Herman, Kiin Kiin, Kokkeriet, Kong Hans Kaelder, MR, Søllerød Kro and The Paul.
In addition, seven Copenhagen restaurants are classified as Bib Gourmand, “offering good quality cuisine at reasonable prices.” They are: Famo, Frederiks Have, Kanalen, L'Altro, Le Sommelier, Oubaek, and new to the list this year Kødbyens Fiskebar. www.visitcopenhagen.com/composite-3477.htm
Get a Taste of Copenhagen
A great way to experience Copenhagen’s food scene is to visit the city during the Copenhagen Cooking Festival. Now in its sixth year, this Nordic Food Festival is fast becoming a fixture on every food lover’s calendar. Look for special events and tastings of everything from green cuisine (we are devoted to our local produce!) to Danish beer (naturally!), as well as unique festival menus offered by restaurants and cafés all over the city.
www.copenhagencooking.dk
Come Fly with Me
Scandinavian Airlines (SAS) flies non-stop to Copenhagen daily from Chicago (O’Hare), Washington, D.C. (Dulles) and New York (Newark). www.flysas.com/us
For more information about Denmark and Copenhagen:
www.visitdenmark.com/usa and www.visitdenmark.com
Voted on by an Academy of chefs and restaurant critics from around the world, the S. Pellegrino World’s 50 Best Restaurants 2010 includes the restaurants of some of the world’s great chefs: Ferran Adrià’s El Bulli on the Costa Brava in Spain (No. 2), Heston Blumenthal’s The Fat Duck in Bray, Berkshire, England (No. 3), Grant Achatz’s Alinea in Chicago (No. 7), Thomas Keller’s Per Se in New York (No. 10), L’Atelier de Joel Robuchon (No. 29) and many more. That Noma tops the list might be a surprise to some, but not to those who have been following Copenhagen’s vibrant culinary scene for the past several years.
Noma opened in 2004 in a historic warehouse building in the Christianshavn section of Copenhagen. True to the building’s heritage as the heart of the shipping trade between Denmark and the North Atlantic islands of Greenland, the Faroe Islands and Iceland, Noma specializes in local specialties of the North Atlantic region—musk ox, wild salmon, horse mussels, deep sea crabs and Faroe Island langoustines so fresh they’re crawling up until the time they reach your plate. Its name derives from nordisk mad, Danish for “Nordic food.” Noma is co-owned by Danish restaurateur, celebrity chef and TV host Claus Meyer, known to U.S. audiences as the presenter of the Danish episodes of “New Scandinavian Cooking” on PBS.
Chef Rene Redzepi, who trained at The French Laundry in California and at El Bulli in Spain, won his first Michelin star for Noma in 2005. In 2007 Noma was awarded a second Michelin star, which it has retained ever since. Understated and unpretentious, Noma continues to dazzle diners and to champion the cause of Nordic cuisine. There could be no better flag bearer. www.noma.dk/main.php?lang=en
For free to use video segment on Noma
http://www.thenewsmarket.com/Releases/StoryDetailPage.aspx?GUID=5246fbb0-f9a2-4eeb-acc3-6ba4e9cce81c&alertid=4a44df37-344d-4ae4-ad04-a314ff2dd672
Copenhagen’s Other Culinary Stars
Copenhagen is a shining star on the Michelin list of the world’s outstanding restaurants. Twelve Copenhagen restaurants made the 2010 list, earning a total of thirteen Michelin stars—more than Rome, Vienna, Stockholm or Oslo. Noma leads the pack as Copenhagen’s only two-star Michelin restaurant.
New this year is the restaurant a|o|c (formerly Premisse), which earned its first Michelin star. Other Michelin-star restaurants in Copenhagen: Bo Bech at Paustian, Era Ora, Formel B, Herman, Kiin Kiin, Kokkeriet, Kong Hans Kaelder, MR, Søllerød Kro and The Paul.
In addition, seven Copenhagen restaurants are classified as Bib Gourmand, “offering good quality cuisine at reasonable prices.” They are: Famo, Frederiks Have, Kanalen, L'Altro, Le Sommelier, Oubaek, and new to the list this year Kødbyens Fiskebar. www.visitcopenhagen.com/composite-3477.htm
Get a Taste of Copenhagen
A great way to experience Copenhagen’s food scene is to visit the city during the Copenhagen Cooking Festival. Now in its sixth year, this Nordic Food Festival is fast becoming a fixture on every food lover’s calendar. Look for special events and tastings of everything from green cuisine (we are devoted to our local produce!) to Danish beer (naturally!), as well as unique festival menus offered by restaurants and cafés all over the city.
www.copenhagencooking.dk
Come Fly with Me
Scandinavian Airlines (SAS) flies non-stop to Copenhagen daily from Chicago (O’Hare), Washington, D.C. (Dulles) and New York (Newark). www.flysas.com/us
For more information about Denmark and Copenhagen:
www.visitdenmark.com/usa and www.visitdenmark.com
Ted Reader redefines the traditional burger
Introducing Napoleon’s Everyday Gourmet Burgers, a new mouth‑watering masterpiece created by celebrity chef Ted Reader, in collaboration with Napoleon Gourmet Grills. The book was released April 1st and is dedicated to the deliciousness and versatility of the everyday hamburger.
Over 300 pages showcase Ted’s originality and passion for his favourite food- the hamburger. Accompanied by vivid full colour photos, each recipe illustrates the art of assembling the perfect burger.
For Ted, a hamburger is not just something that’s tossed on the grill for easy consumption – it’s a way of life and a gourmet art form.
“This book is not just about grilling a hamburger, it’s about an entire cooking experience,” said Chef Ted Reader. “My passion for creating a savory hamburger is reflected throughout this book. I hope my readers enjoy these recipes as much as I enjoyed creating them.”
Today, the popularity of hamburgers has skyrocketed. No longer found solely alongside hot dog stands; gourmet hamburgers are showing up in restaurants worldwide, from local diners to fine dining restaurants.
People are no longer satisfied with mediocrity when they can share in the delight of a juicy and satisfying hamburger. What makes a good burger is not just the final product, it’s the entire process.
Ted’s Gourmet Burgers help readers achieve the quality they are looking for by teaching effective grilling techniques. He demonstrates how to grind and bind your own meat and utilize fat, flavour and seasoning to bring out the characteristics of a good burger. He also instructs readers on how to prepare meat, utensils and grills in a way that’s conducive to a BBQ masterpiece.
Ted’s recipes showcase the versatility of burgers, while considering every palate and skill set. Whether a seasoned or amateur griller, vegetarian or meat lover, there is something in this book for everyone; including veggie, game, seafood, breakfast, veal, turkey, pork, kangaroo and even dessert burgers. Readers can achieve ideal results by mixing and matching their favourite meat from one recipe with condiments from another.
Ted’s book empowers people to become their own backyard hero, take charge of their own cooking and enjoy the experience with friends and family.
“This book is a true reflection of the person who wrote it,” said David Coulson of Napoleon Gourmet Grills. “Ted Reader defines fun and excitement in grilling. This book is sure to be a hit among grill and hamburger enthusiasts alike.”
Ted’s recipes are the epitome of innovation and creativity. Readers can find everything from the Schwarzenegger Burger- dedicated to the one and only Arnold Schwarzenegger, to the Poutine Burger, to the Billion-Dollar Burger and a traditional Classic All-Beef Burger.
Napoleon’s Everyday Gourmet Burgers is a chance to challenge your grilling expertise and most importantly to have fun! The book is available in soft cover for $27.95, at fine book stores everywhere.
About Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook! Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 106 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
For additional information, visit Ted on the web at: www.tedreader.com
About Napoleon Fireplaces & Grills
It all began in 1976 when a small steel fabrication business launched by Wolfgang Schroeter started manufacturing steel railings in Barrie, Ontario, Canada. At that time, no one could imagine the incredible future that lay ahead for Wolf Steel Ltd. and eventually Napoleon® Fireplaces and Napoleon® Gourmet Grills. Since the first wood stove rolled off the production line over 30 years ago, Wolf Steel's commitment was to be distinctive and successful in everything they do. Napoleon's commitment to producing quality products combined with honest, reliable service has proven to be a successful framework to ensuring the continued rapid growth of the company. Napoleon® is an ISO9001 - 2000 registered company and now operates with 500,000+ square feet of manufacturing space and over 500 employees. They are North America's largest privately owned manufacturer of quality wood and gas fireplaces (inserts and stoves), gourmet gas and charcoal grills, outdoor living products and waterfalls.
For more information on Napoleon Grills, please visit: www.napoleongrills.com
About Key Porter Books
One of Canada's most prominent publishers, Key Porter Books Limited is known internationally for its high quality illustrated books, and at home for its mainstream books of national interest. In the words of the Right Honourable Jean Chretien, Prime Minister of Canada, "since coming into being, Key Porter has established itself as a pre-eminent publishing house, providing an invaluable vehicle for Canadian authors to bring voices to a national audience.” Key Porter Books was founded as a joint venture of Anna Porter and Key Publishers in 1979 and incorporated in 1984. Key Porter Books publishes about 100 titles per year and has over 500 titles in print. Areas of specialization include Canadian politics, fiction, history biography, books on environmental and social issues, children's literature, health, wildlife, conservation, sports, business, cookbooks and photography. In the United States, Key Porter Books is distributed by Publisher’s Group West and their books are available through better book retailers and libraries throughout the country.
Key Porter Books can be found on the web at: www.keyporter.com
Over 300 pages showcase Ted’s originality and passion for his favourite food- the hamburger. Accompanied by vivid full colour photos, each recipe illustrates the art of assembling the perfect burger.
For Ted, a hamburger is not just something that’s tossed on the grill for easy consumption – it’s a way of life and a gourmet art form.
“This book is not just about grilling a hamburger, it’s about an entire cooking experience,” said Chef Ted Reader. “My passion for creating a savory hamburger is reflected throughout this book. I hope my readers enjoy these recipes as much as I enjoyed creating them.”
Today, the popularity of hamburgers has skyrocketed. No longer found solely alongside hot dog stands; gourmet hamburgers are showing up in restaurants worldwide, from local diners to fine dining restaurants.
People are no longer satisfied with mediocrity when they can share in the delight of a juicy and satisfying hamburger. What makes a good burger is not just the final product, it’s the entire process.
Ted’s Gourmet Burgers help readers achieve the quality they are looking for by teaching effective grilling techniques. He demonstrates how to grind and bind your own meat and utilize fat, flavour and seasoning to bring out the characteristics of a good burger. He also instructs readers on how to prepare meat, utensils and grills in a way that’s conducive to a BBQ masterpiece.
Ted’s recipes showcase the versatility of burgers, while considering every palate and skill set. Whether a seasoned or amateur griller, vegetarian or meat lover, there is something in this book for everyone; including veggie, game, seafood, breakfast, veal, turkey, pork, kangaroo and even dessert burgers. Readers can achieve ideal results by mixing and matching their favourite meat from one recipe with condiments from another.
Ted’s book empowers people to become their own backyard hero, take charge of their own cooking and enjoy the experience with friends and family.
“This book is a true reflection of the person who wrote it,” said David Coulson of Napoleon Gourmet Grills. “Ted Reader defines fun and excitement in grilling. This book is sure to be a hit among grill and hamburger enthusiasts alike.”
Ted’s recipes are the epitome of innovation and creativity. Readers can find everything from the Schwarzenegger Burger- dedicated to the one and only Arnold Schwarzenegger, to the Poutine Burger, to the Billion-Dollar Burger and a traditional Classic All-Beef Burger.
Napoleon’s Everyday Gourmet Burgers is a chance to challenge your grilling expertise and most importantly to have fun! The book is available in soft cover for $27.95, at fine book stores everywhere.
About Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook! Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 106 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
For additional information, visit Ted on the web at: www.tedreader.com
About Napoleon Fireplaces & Grills
It all began in 1976 when a small steel fabrication business launched by Wolfgang Schroeter started manufacturing steel railings in Barrie, Ontario, Canada. At that time, no one could imagine the incredible future that lay ahead for Wolf Steel Ltd. and eventually Napoleon® Fireplaces and Napoleon® Gourmet Grills. Since the first wood stove rolled off the production line over 30 years ago, Wolf Steel's commitment was to be distinctive and successful in everything they do. Napoleon's commitment to producing quality products combined with honest, reliable service has proven to be a successful framework to ensuring the continued rapid growth of the company. Napoleon® is an ISO9001 - 2000 registered company and now operates with 500,000+ square feet of manufacturing space and over 500 employees. They are North America's largest privately owned manufacturer of quality wood and gas fireplaces (inserts and stoves), gourmet gas and charcoal grills, outdoor living products and waterfalls.
For more information on Napoleon Grills, please visit: www.napoleongrills.com
About Key Porter Books
One of Canada's most prominent publishers, Key Porter Books Limited is known internationally for its high quality illustrated books, and at home for its mainstream books of national interest. In the words of the Right Honourable Jean Chretien, Prime Minister of Canada, "since coming into being, Key Porter has established itself as a pre-eminent publishing house, providing an invaluable vehicle for Canadian authors to bring voices to a national audience.” Key Porter Books was founded as a joint venture of Anna Porter and Key Publishers in 1979 and incorporated in 1984. Key Porter Books publishes about 100 titles per year and has over 500 titles in print. Areas of specialization include Canadian politics, fiction, history biography, books on environmental and social issues, children's literature, health, wildlife, conservation, sports, business, cookbooks and photography. In the United States, Key Porter Books is distributed by Publisher’s Group West and their books are available through better book retailers and libraries throughout the country.
Key Porter Books can be found on the web at: www.keyporter.com
Friday, April 23, 2010
AgriLabs and American Animal Health Sign Long-Term Pasteurella Agreement
AgriLabs CEO, Steve Schram, today announced the signing of a long-term contract with Dr. Jerry Payne, American Animal Health CEO, to market American Animal Health's high quality pasteurella vaccines.
Dr. Payne remarked, "AgriLabs is recognized as an industry leader in providing products and technical expertise for veterinarians and producers to most effectively manage their beef and dairy herds. We are proud that our products will continue to support AgriLabs core cattle vaccine capabilities."
AgriLabs recently acquired the exclusive sales, marketing and distribution rights for the Pulmo-Guard family of pasteurella cattle vaccines: one-dose Pulmo-Guard PHM-1, Pulmo-Guard PH-M and Express 5-PHM from Boehringer Ingelheim Vetmedica, Inc.
"It is essential that we maintain the availability of these well regarded vaccines for veterinarians and the cattle industry," said Mr. Schram. "With ongoing uncertainties created by industry consolidations, veterinarians and producers should understand that AgriLabs will continue to supply them with the pasteurella products they rely on," he continued.
Dr. Payne added, "This collaboration represents a major commitment by AgriLabs and American Animal Health. Cattle producers and veterinarians who have come to rely on these products can be assured that AgriLabs will continue to provide them with these high quality pasteurella vaccines well into the future."
ABOUT AgriLabs: AgriLabs (www.agrilabs.com) is an industry leading animal health sales and marketing organization with distribution throughout the United States. The company's partnership structure and philosophy, together with a commitment to expeditious product development, provides a smooth, efficient system for manufacturers to transfer technology from research laboratories to the marketplace. Through technology transfer and cooperative development agreements, AgriLabs has introduced a number of state-of-the-art products to the beef and dairy industries. Wholly-owned subsidiaries include ProLabs, for distribution to companion animal veterinarians, and TradeWinds, for over-the-counter sales and distribution.
ABOUT American Animal Health: American Animal Health (AAH) was founded in 1983 by Dr. Jerry Payne and Hsi-tang (Nick) Tung. The company continues to be a leader in bovine bacterial research and manufactures and distributes a variety of biological products for animals, including vaccines for swine and cattle. Dr. Payne successfully developed the first freeze-dried avian encephalomyelitis vaccine to be licensed in the United States and, in 1998, was one of the original founders and later became president of the Association of Veterinary Biological Companies.
Dr. Payne remarked, "AgriLabs is recognized as an industry leader in providing products and technical expertise for veterinarians and producers to most effectively manage their beef and dairy herds. We are proud that our products will continue to support AgriLabs core cattle vaccine capabilities."
AgriLabs recently acquired the exclusive sales, marketing and distribution rights for the Pulmo-Guard family of pasteurella cattle vaccines: one-dose Pulmo-Guard PHM-1, Pulmo-Guard PH-M and Express 5-PHM from Boehringer Ingelheim Vetmedica, Inc.
"It is essential that we maintain the availability of these well regarded vaccines for veterinarians and the cattle industry," said Mr. Schram. "With ongoing uncertainties created by industry consolidations, veterinarians and producers should understand that AgriLabs will continue to supply them with the pasteurella products they rely on," he continued.
Dr. Payne added, "This collaboration represents a major commitment by AgriLabs and American Animal Health. Cattle producers and veterinarians who have come to rely on these products can be assured that AgriLabs will continue to provide them with these high quality pasteurella vaccines well into the future."
ABOUT AgriLabs: AgriLabs (www.agrilabs.com) is an industry leading animal health sales and marketing organization with distribution throughout the United States. The company's partnership structure and philosophy, together with a commitment to expeditious product development, provides a smooth, efficient system for manufacturers to transfer technology from research laboratories to the marketplace. Through technology transfer and cooperative development agreements, AgriLabs has introduced a number of state-of-the-art products to the beef and dairy industries. Wholly-owned subsidiaries include ProLabs, for distribution to companion animal veterinarians, and TradeWinds, for over-the-counter sales and distribution.
ABOUT American Animal Health: American Animal Health (AAH) was founded in 1983 by Dr. Jerry Payne and Hsi-tang (Nick) Tung. The company continues to be a leader in bovine bacterial research and manufactures and distributes a variety of biological products for animals, including vaccines for swine and cattle. Dr. Payne successfully developed the first freeze-dried avian encephalomyelitis vaccine to be licensed in the United States and, in 1998, was one of the original founders and later became president of the Association of Veterinary Biological Companies.
Thursday, April 22, 2010
"The Mother of All Beer Weeks" Takes Place May 17-23
Beer lovers, craft brewers, homebrewers, beer distributors, and retailers are all making special plans for the annual American Craft Beer Week taking place across the country May 17-23. The "Mother of All Beer Weeks" celebrates small and independent craft brewers and is a chance to highlight all that the U.S. loves about craft beer. In 2006, the week became the largest national effort focusing on American craft brewers and remains so today.
"American Craft Beer Week has become a cherished tradition, making this annual celebration a great chance to toast craft brewers and to celebrate the advanced beer culture here in the United States," stated Julia Herz, a spokesperson for the Brewers Association.
In the works for the 2010 American Craft Beer Week are special brewery tours, beer and food pairing events, special release craft beers and festivals all across the country. Participating breweries are encouraging beer enthusiasts to sign the Declaration of Beer Independence, an official document to support America's small and independent craft brewers, which is available on the American Craft Beer Week website and Facebook page. And, both breweries and homebrewers alike will brew a special recipe called American Craft Beer Wheat to celebrate.
"American Craft Beer Week has become a cherished tradition, making this annual celebration a great chance to toast craft brewers and to celebrate the advanced beer culture here in the United States," stated Julia Herz, a spokesperson for the Brewers Association.
In the works for the 2010 American Craft Beer Week are special brewery tours, beer and food pairing events, special release craft beers and festivals all across the country. Participating breweries are encouraging beer enthusiasts to sign the Declaration of Beer Independence, an official document to support America's small and independent craft brewers, which is available on the American Craft Beer Week website and Facebook page. And, both breweries and homebrewers alike will brew a special recipe called American Craft Beer Wheat to celebrate.
Celebrate Mother's Day in style at The Restaurants at Palm Court
A family tradition since 1931! Enjoy freshly carved roasts, meats, seafood, sides, salads and a 20-foot dessert display in this breathtaking French art deco setting.
Sunday, May 9 · 10:30am-4:00pm
$43.95 Adults · $32.95 65+ Years · $18.95 5-12 Years
Mother's Day Menu
Carvery, Meats & Seafood
Salt Encrusted Top Round of Beef
Oven Roasted Breast of Turkey with Cranberry Sauce
Honey Glazed Ham
Teriyaki Glazed Mahi Mahi with Grilled Pineapple Relish
Roasted Pork Loin Stuffing and Sour Cherry Sauce
Grilled Chicken Mushroom Madeira Cream Sauce
Smoked Salmon with Accompaniments
Smoked Trout and Peppered Mackerel
Country Style Pate with Accompaniments
Iced Display of Cocktail Shrimp and Crab Claws
Breakfast, Brunch, Sides, Salads
Omelets and Waffles Made To Order
Eggs Benedict · Scrambled Eggs · Hash Brown Potatoes
Scalloped Potatoes · Roasted Spring Vegetables
Steamed Asparagus with Baby Carrots · Spanish Rice
Three Cheese Tortellini with Tomato Pomodoro Sauce
Imported Domestic Cheese Platters
Bacon and Sausage · Wedged Fruit of the Season
Tossed Caesar Salad · Field Mixed Greens with Toppings
Prosciutto, Arugula, Melon Salad with Balsamic
Asian Noodle Salad with Pickled Vegetables
Pesto Orzo Salad with Marinated Artichokes, Grilled Asparagus and Roasted Red Peppers
Fingerling Potato Salad · Caprese Salad
Desserts
Chocolate Fountain · Chocolate Pecan Pie · Apple Pie
Chocolate Grand Marnier Cake · Tiramisu Torte
Milk Chocolate Caramel Torte · Mango Raspberry Torte
Lemon Strawberry Torte · Walnut Spice Cake
Chocolate Pots De Crème Spoons · Assorted Mini Pastries Chocolate Dipped Strawberries · Peach Cobbler
Banana Bread Pudding · Espresso Cheesecake
Assorted Breakfast Pastries
Menu items subject to change.
Hilton Cincinnati Netherland Plaza
35 West Fifth Street
Cincinnati, Ohio 45202
513-421-9100
Sunday, May 9 · 10:30am-4:00pm
$43.95 Adults · $32.95 65+ Years · $18.95 5-12 Years
Mother's Day Menu
Carvery, Meats & Seafood
Salt Encrusted Top Round of Beef
Oven Roasted Breast of Turkey with Cranberry Sauce
Honey Glazed Ham
Teriyaki Glazed Mahi Mahi with Grilled Pineapple Relish
Roasted Pork Loin Stuffing and Sour Cherry Sauce
Grilled Chicken Mushroom Madeira Cream Sauce
Smoked Salmon with Accompaniments
Smoked Trout and Peppered Mackerel
Country Style Pate with Accompaniments
Iced Display of Cocktail Shrimp and Crab Claws
Breakfast, Brunch, Sides, Salads
Omelets and Waffles Made To Order
Eggs Benedict · Scrambled Eggs · Hash Brown Potatoes
Scalloped Potatoes · Roasted Spring Vegetables
Steamed Asparagus with Baby Carrots · Spanish Rice
Three Cheese Tortellini with Tomato Pomodoro Sauce
Imported Domestic Cheese Platters
Bacon and Sausage · Wedged Fruit of the Season
Tossed Caesar Salad · Field Mixed Greens with Toppings
Prosciutto, Arugula, Melon Salad with Balsamic
Asian Noodle Salad with Pickled Vegetables
Pesto Orzo Salad with Marinated Artichokes, Grilled Asparagus and Roasted Red Peppers
Fingerling Potato Salad · Caprese Salad
Desserts
Chocolate Fountain · Chocolate Pecan Pie · Apple Pie
Chocolate Grand Marnier Cake · Tiramisu Torte
Milk Chocolate Caramel Torte · Mango Raspberry Torte
Lemon Strawberry Torte · Walnut Spice Cake
Chocolate Pots De Crème Spoons · Assorted Mini Pastries Chocolate Dipped Strawberries · Peach Cobbler
Banana Bread Pudding · Espresso Cheesecake
Assorted Breakfast Pastries
Menu items subject to change.
Hilton Cincinnati Netherland Plaza
35 West Fifth Street
Cincinnati, Ohio 45202
513-421-9100
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