Come to the Monterey Fairgrounds for the greatest assortment of Beer ever assembled on the Central Coast. The 2012 Monterey Beer Festival will be celebrating 11 years of great beer and be held on Saturday, June 9th, 2012 from 12:30 p.m. – 5:00 p.m. at the Monterey County Fairgrounds located at 2004 Fairgrounds Road in Monterey.
Attendees will:
· Sample varied styles of Ales, Lagers & Ciders from over eighty (80+) breweries with hundreds of beers to taste. On hand will be the best of beer from around the world, including America, Belgium, Germany, England, France, Australia, Thailand, Italy, Asia, Ireland, Russia, Mexico, Jamaica & California.
· What's beer without good food? Local food vendors from throughout the area will have booths at the Monterey Beer Festival. Whether you want Thai noodles, Korean or Southern barbecue, California cuisine, Cajun food, fried fish or just a plain old-fashioned bratwurst, there's a booth to feed your need.
· Live bands play throughout the day. Listen to "Tribute to Rock" Bands to perform including PETTY THEFT "Tom Petty & the Heart Breakers", Powerage "AC/DC" and Zoo Station "U2".
Ticket Prices:
· $40 - Main Event Ticket (Includes all your Beer for the Main Event).*Main Event is from 12:30pm to 5pm
· $60 - VIP Event Ticket (Includes all your beer for the One-Hour Special. Tasting before the Main Event and Beer. Snacks* during the One Hour VIP Session.) VIP Ticket also includes Early Admission into the Main Event. *VIP Tasting is from 11:30am to 12:30pm *Beer Snacks are meats, cheeses & crackers, chips, pretzels and nuts.
· A limited number of tickets are available for both the VIP Event & the Main Event, so get your tickets early*(7 oz. Recyclable Cups provided by the Monterey Beer Fest for your Tasting).
· Only people certifiably over the age of 21 will be admitted this year - no exceptions.
Tickets can be purchased on line (VIP tickets available online only) at http://www.nightthatneverends.com/brew_with_a_view.html or at the Monterey County Fairgrounds. If the event is not sold out, Tickets may be available the day of the event at: Monterey Fairgrounds, Gate 5 starting at 10am.The 2012 Monterey Beer Festival is sponsored by Post No Bills, BevMo! and The Beer Geek.
Looking for a great place to stay while in Monterey? The Portola Hotel in downtown Monterey has a Special Rate of $129 a night for attendees of the Monterey Beer Festival. https://booking.ihotelier.com/istay/istay.jsp?hotelid=5085&prodid=314193&killcookie=1&languageid=1
For more information go to www.nightthatneverends.com/brew_with_a_view.html or https://www.facebook.com/pages/Monterey-Beer-Festival-SHort-Pour-Film-Fest/461233245071.
Thursday, April 19, 2012
Wednesday, April 18, 2012
Ole Smoky Moonshine Mint Julep vs. Ole Smoky Moonshine Magararita
For the Kentucky Derby - nothing pairs better with this century-old horse race than a century-old moonshine recipe from Ole Smoky® Moonshine – except for a big hat! Whether you’re at the race or watching at home, you’ll have a custom cocktail as distinctive as your hat. So sit back and relax with a glass of Ole Smoky Moonshine Mint Julep, and let the races begin!
If you’re in the mood for a fiesta – we’ve got you and your amigos covered – celebrate with a Moonshine Margarita. For some extra flair serve up your margs in a mason jar – nothing like sippin’ the good stuff right from the bottle.
Ole Smoky® Moonshine Mint Julep
2 oz. Ole Smoky® Original Moonshine
1 oz. simple syrup
Fresh muddled mint
Stir with ice
Ole Smoky® Moonshine Margarita
3 oz Original Unaged Corn Whiskey
2 oz lime juice
1 oz simple syrup
½ - 1 tsp triple sec
1 tsp salt and sugar mixed with lime for rim
Add ice to liquid ingredients and shake.
Strain liquid into a salt and sugar rimmed margarita glass or if you play your cards right, an empty Ole Smoky jar
When the state of Tennessee changed its laws in July 2009, allowing the licensed production of whiskey and other spirits across new counties, a group of local families saw an opportunity to showcase the art of superior, mountain-made moonshine. Ole Smoky® Moonshine, the first-ever legal moonshine in Tennessee, is a line of authentic products made from family recipes passed down through generations by inhabitants of the Great Smoky Mountains region of Appalachia. Packaged in traditional Mason jars, Ole Smoky flagship products include Original Moonshine (100 proof “sippin’ moonshine”), Apple PieTM Moonshine, and Moonshine CherriesTM (fresh maraschino cherries soaked in 100-proof moonshine). Ole Smoky Tennessee Moonshine is based in Gatlinburg, Tennessee.
If you’re in the mood for a fiesta – we’ve got you and your amigos covered – celebrate with a Moonshine Margarita. For some extra flair serve up your margs in a mason jar – nothing like sippin’ the good stuff right from the bottle.
Ole Smoky® Moonshine Mint Julep
2 oz. Ole Smoky® Original Moonshine
1 oz. simple syrup
Fresh muddled mint
Stir with ice
Ole Smoky® Moonshine Margarita
3 oz Original Unaged Corn Whiskey
2 oz lime juice
1 oz simple syrup
½ - 1 tsp triple sec
1 tsp salt and sugar mixed with lime for rim
Add ice to liquid ingredients and shake.
Strain liquid into a salt and sugar rimmed margarita glass or if you play your cards right, an empty Ole Smoky jar
When the state of Tennessee changed its laws in July 2009, allowing the licensed production of whiskey and other spirits across new counties, a group of local families saw an opportunity to showcase the art of superior, mountain-made moonshine. Ole Smoky® Moonshine, the first-ever legal moonshine in Tennessee, is a line of authentic products made from family recipes passed down through generations by inhabitants of the Great Smoky Mountains region of Appalachia. Packaged in traditional Mason jars, Ole Smoky flagship products include Original Moonshine (100 proof “sippin’ moonshine”), Apple PieTM Moonshine, and Moonshine CherriesTM (fresh maraschino cherries soaked in 100-proof moonshine). Ole Smoky Tennessee Moonshine is based in Gatlinburg, Tennessee.
Moe's Southwest Grill(R) Launches Mobile Ordering App
Today Moe's Southwest Grill(R) announces the launch of a nationwide mobile
and online ordering solution in partnership with app design company Splick--it(R).
Now guests who are accustomed to the freshest, quality ingredients and
signature greeting, "Welcome to Moe's!," can bypass the line and get
the food they crave faster than ever before.
"This is a great way to keep Moe's up-to-date in the fast-paced, social
media world we live in today. Splick--it(R) provides a tremendous
opportunity for us to stay technologically current and give the best
customers in the world a more efficient and user-friendly way to
pre-order and pre-pay for their meal," said Paul Damico, President of
Moe's Southwest Grill.
The app was designed around speed and efficiency. With customer
information securely stored, hungry diners can open the app, customize
their order, and pre-pay in an average of 60 seconds. Once on location,
it's as easy as walking through the door, bypassing the line, and
getting fresh food to go.
In addition to adding iPhone(R) and Android(R) apps to Moe's mobile
presence, Splick--it(R) created fully revamped online ordering websites
for each participating location. Moe's will also have access to new
mobile marketing tools created by Splick--it(R) to send targeted,
outbound promotions to their user base.
"As an innovative brand in their space, Moe's was quick to recognize
and harness the opportunity presented by the proliferation of recent
technological advances in mobility. Their choice to partner with
Splick--it(R) is a testament to their commitment to staying ahead of
these advances," said Splick--it(R) founder, Rob Taylor.
Guests can order from over 440 participating locations from the new
Moe's mobile ordering app which can be downloaded for free at the
iTunes(R) store or Android(R) Market. To find a Moe's Southwest
Grill(R) near you, please visit www.moes.com. For more information on
Splick--it(R), please visit www.splickit.com.
and online ordering solution in partnership with app design company Splick--it(R).
Now guests who are accustomed to the freshest, quality ingredients and
signature greeting, "Welcome to Moe's!," can bypass the line and get
the food they crave faster than ever before.
"This is a great way to keep Moe's up-to-date in the fast-paced, social
media world we live in today. Splick--it(R) provides a tremendous
opportunity for us to stay technologically current and give the best
customers in the world a more efficient and user-friendly way to
pre-order and pre-pay for their meal," said Paul Damico, President of
Moe's Southwest Grill.
The app was designed around speed and efficiency. With customer
information securely stored, hungry diners can open the app, customize
their order, and pre-pay in an average of 60 seconds. Once on location,
it's as easy as walking through the door, bypassing the line, and
getting fresh food to go.
In addition to adding iPhone(R) and Android(R) apps to Moe's mobile
presence, Splick--it(R) created fully revamped online ordering websites
for each participating location. Moe's will also have access to new
mobile marketing tools created by Splick--it(R) to send targeted,
outbound promotions to their user base.
"As an innovative brand in their space, Moe's was quick to recognize
and harness the opportunity presented by the proliferation of recent
technological advances in mobility. Their choice to partner with
Splick--it(R) is a testament to their commitment to staying ahead of
these advances," said Splick--it(R) founder, Rob Taylor.
Guests can order from over 440 participating locations from the new
Moe's mobile ordering app which can be downloaded for free at the
iTunes(R) store or Android(R) Market. To find a Moe's Southwest
Grill(R) near you, please visit www.moes.com. For more information on
Splick--it(R), please visit www.splickit.com.
Tuesday, April 17, 2012
Kohana Coffee Brews Up 1st Ever “Shelf-Stable” Cold Brew Coffee
Kohana Coffee announces the introduction of their organic, fair trade “shelf-stable” Cold Brew Coffee Concentrate to the market, the first of its kind in the coffee industry. The new Kohana Coffee Cold Brew is formulated using an innovative and unique patented technology to create a shelf-stable product. It is extracted from the finest organic, fresh craft roasted beans without using heat, producing a naturally sweet, impeccably smooth, low acidity, 100% natural coffee concentrate. This distinctively delightful beverage, with delicate hints of chocolate and a long, clean finish, will leave coffee drinkers and non-coffee drinkers alike wanting more. Kohana Cold Brew can be served hot or as iced coffee in single servings from a PET recyclable bottles. More concentrated than most Cold Brew competitors on the market, Kohana's 32oz bottle makes between 12-15 delicious drinks per bottle.
Kohana Coffee's shef-stable Cold Brew product debuted in February 2012 at the Tedx Austin Conference and has already hit the shelves of retailers including Whole Foods Markets (Southwest, South Pacific and Northern California Regions), Central Markets (all Texas locations), as well as other fine retailers domestically and internationally. This launch is projected to result in a 50% growth locally and 40% growth nationwide for Kohana. Whole Food Market’s and Central Markets move to invest in the woman-owned and operated coffee business will further diversify the popular retailers’ offerings. Included in the product line will be an organic 32oz bottle of Kohana Cold Brew, “512” espresso drink and other 16oz bottle offerings including: Mocha Java, French Roast and Vanilla Nut.
“People want to enjoy fresh, high-end coffees but are limited by the 'convenience' of their environment," shares Kohana Coffee Founder Victoria Lynden. Many find it wasteful to brew an entire pot of coffee for just one person and prefer a coffee that it is smooth and with less acidity, which is overall healthier. With this in mind, Kohana Coffee’s Cold Brew will join Kohana’s award winning craft roasted specialty coffees as their first ready-to-drink coffee beverage.
Additionally, a partnership between Kohana Coffee, and two local favorites, Thirsty Planet Brewing Company and Franklin BBQ, has been formed to create a local brewed beer (The Jittery Monk Smoked Coffee Dubbel). Kohana Coffee roasted beans smoked by Aaron Franklin of Franklin BBQ (voted Best BBQ Restaurant in American by Bon Appetite Magazine), cold brewed by Kohana Coffee and mixed with the Belgian Dubbel by Thirty Planet Brewing Company. With the recent attention Austin, TX has been receiving for its culinary achievements, Kohana Coffee couldn’t pass up the opportunity to work with Aaron Franklin and Jake Maddux on this project – It’s the perfect marriage of innovation and flavors, with the Cold Brew showering your palette with a savory smoky chocolate finish.
http://www.kohanacoffee.com/
Kohana Coffee's shef-stable Cold Brew product debuted in February 2012 at the Tedx Austin Conference and has already hit the shelves of retailers including Whole Foods Markets (Southwest, South Pacific and Northern California Regions), Central Markets (all Texas locations), as well as other fine retailers domestically and internationally. This launch is projected to result in a 50% growth locally and 40% growth nationwide for Kohana. Whole Food Market’s and Central Markets move to invest in the woman-owned and operated coffee business will further diversify the popular retailers’ offerings. Included in the product line will be an organic 32oz bottle of Kohana Cold Brew, “512” espresso drink and other 16oz bottle offerings including: Mocha Java, French Roast and Vanilla Nut.
“People want to enjoy fresh, high-end coffees but are limited by the 'convenience' of their environment," shares Kohana Coffee Founder Victoria Lynden. Many find it wasteful to brew an entire pot of coffee for just one person and prefer a coffee that it is smooth and with less acidity, which is overall healthier. With this in mind, Kohana Coffee’s Cold Brew will join Kohana’s award winning craft roasted specialty coffees as their first ready-to-drink coffee beverage.
Additionally, a partnership between Kohana Coffee, and two local favorites, Thirsty Planet Brewing Company and Franklin BBQ, has been formed to create a local brewed beer (The Jittery Monk Smoked Coffee Dubbel). Kohana Coffee roasted beans smoked by Aaron Franklin of Franklin BBQ (voted Best BBQ Restaurant in American by Bon Appetite Magazine), cold brewed by Kohana Coffee and mixed with the Belgian Dubbel by Thirty Planet Brewing Company. With the recent attention Austin, TX has been receiving for its culinary achievements, Kohana Coffee couldn’t pass up the opportunity to work with Aaron Franklin and Jake Maddux on this project – It’s the perfect marriage of innovation and flavors, with the Cold Brew showering your palette with a savory smoky chocolate finish.
http://www.kohanacoffee.com/
This Mother’s Day, Give a Gift from Ghyslain Chocolatier
For Mother’s Day, give the gift of edible art from Ghyslain Chocolatier! For a delicious gift with a whimsical feel, select a Turtle Family collection that takes the classic favorite caramel and nut combination and puts it in the hand-painted chocolate shells of some very adorable creatures. The collection’s beautiful presentation box holds a mama turtle filled with chocolate covered nut “eggs” and twelve little baby turtles filled with a variety of gourmet nuts, including pistachios, macadamias and toasted pecans. The Turtle Family collection, along with many additional chocolate gifts, is available at www.ghyslain.com for $35 plus shipping, and it is also sold at the Ghyslain Chocolate Artisan Center in Union City, Ind., Ghyslain at the Sanctuary in Zionsville, Ind., Ghyslain Richmond Bistro in Richmond, Ind. and Ghyslain on Market in Louisville, Ky.
For additional exquisite gift offerings, Ghyslain Chocolatier has a tempting array of other chocolate collections at various price points that are perfect for Mother’s Day:
Signature Collection
12 pieces/$27
6 pieces/$14
Includes the Butterfly Gianduja milk chocolate ganache infused with hazelnut puree and hazelnut crunch; the Vanilla Fan white chocolate ganache infused with Tahitian vanilla bean; the Purple Rain dark chocolate ganache infused with raspberry puree ;the Orange Swirl dark chocolate ganache infused with mandarin orange zest and a touch of Grand Marnier extract; and more!
Truffle Harmonie
12 pieces/$27
6 pieces/$14
Includes the Kirsch dark chocolate ganache infused with Bavarian Kirsch extract; the Crème de Menthe white chocolate ganache infused with crème de menthe extract and fresh mint; the Pear William milk chocolate ganache infused with Pear William extract and pear puree; and more!
Medallion Noir
18 pieces/$39.75
12 pieces/$27
6 pieces/$14
Includes the Ghyslain dark chocolate ganache infused with Grand Marnier extract, dried figs, orange peel and pistachio; the Serenade to Susan Gianduja dark chocolate ganache with raspberry confit; the Café D’Origine dark chocolate ganache infused with Hawaiian Kona coffee and Kahlua extract; and more!
Collection de Caramel
18 pieces/$39.75
12 pieces/$27
6 pieces/$14
Includes Dark Citrus dark chocolate center with fresh citrus blend caramel; Dark Maple dark chocolate center with maple syrup caramel; Milk Fleur de Sel milk chocolate center with Fleur de Sel butter caramel; and more!
Turtle Mosaique
12 pieces/$28
6 pieces/$15.25
A collection of hand-painted milk chocolate turtles made with Ghyslain’s signature caramel and toasted gourmet nuts. The color of the turtle shells correspond to the nuts: pistachio, almond, pecan, cashew, macadamia and walnut.
Le Montage
18 pieces/$39.75
12 pieces/$27
6 pieces/$14
Le Montage collection is especially designed for those who enjoy an expanded variety in their chocolate experience. Le Montage boxes are filled with chocolates randomly selected from the following collections: Ghyslain's Signature, Medallion Noir, Truffle Harmonie and Collection de Caramel.
Ghyslain offers the finest in gourmet chocolates and fine French pastries. Chef Ghyslain Maurais is certified in French pastry, chocolate décor, candy making, blown and pulled sugar and bread making, and the Quebec native has served as the head chef for the Quebec Delegations in New York and London. The company’s four locations include Ghyslain Chocolate Artisan Center in Union City, Ind., Ghyslain Bistro in Richmond, Ind., Ghyslain at the Sanctuary in Zionsville, Ind. and Ghyslain on Market in Louisville, Ky. Online ordering, wedding planning services and tours are available. Call toll free at (866) 449-7524 or visit www.ghyslain.com for more information.
For additional exquisite gift offerings, Ghyslain Chocolatier has a tempting array of other chocolate collections at various price points that are perfect for Mother’s Day:
Signature Collection
12 pieces/$27
6 pieces/$14
Includes the Butterfly Gianduja milk chocolate ganache infused with hazelnut puree and hazelnut crunch; the Vanilla Fan white chocolate ganache infused with Tahitian vanilla bean; the Purple Rain dark chocolate ganache infused with raspberry puree ;the Orange Swirl dark chocolate ganache infused with mandarin orange zest and a touch of Grand Marnier extract; and more!
Truffle Harmonie
12 pieces/$27
6 pieces/$14
Includes the Kirsch dark chocolate ganache infused with Bavarian Kirsch extract; the Crème de Menthe white chocolate ganache infused with crème de menthe extract and fresh mint; the Pear William milk chocolate ganache infused with Pear William extract and pear puree; and more!
Medallion Noir
18 pieces/$39.75
12 pieces/$27
6 pieces/$14
Includes the Ghyslain dark chocolate ganache infused with Grand Marnier extract, dried figs, orange peel and pistachio; the Serenade to Susan Gianduja dark chocolate ganache with raspberry confit; the Café D’Origine dark chocolate ganache infused with Hawaiian Kona coffee and Kahlua extract; and more!
Collection de Caramel
18 pieces/$39.75
12 pieces/$27
6 pieces/$14
Includes Dark Citrus dark chocolate center with fresh citrus blend caramel; Dark Maple dark chocolate center with maple syrup caramel; Milk Fleur de Sel milk chocolate center with Fleur de Sel butter caramel; and more!
Turtle Mosaique
12 pieces/$28
6 pieces/$15.25
A collection of hand-painted milk chocolate turtles made with Ghyslain’s signature caramel and toasted gourmet nuts. The color of the turtle shells correspond to the nuts: pistachio, almond, pecan, cashew, macadamia and walnut.
Le Montage
18 pieces/$39.75
12 pieces/$27
6 pieces/$14
Le Montage collection is especially designed for those who enjoy an expanded variety in their chocolate experience. Le Montage boxes are filled with chocolates randomly selected from the following collections: Ghyslain's Signature, Medallion Noir, Truffle Harmonie and Collection de Caramel.
Ghyslain offers the finest in gourmet chocolates and fine French pastries. Chef Ghyslain Maurais is certified in French pastry, chocolate décor, candy making, blown and pulled sugar and bread making, and the Quebec native has served as the head chef for the Quebec Delegations in New York and London. The company’s four locations include Ghyslain Chocolate Artisan Center in Union City, Ind., Ghyslain Bistro in Richmond, Ind., Ghyslain at the Sanctuary in Zionsville, Ind. and Ghyslain on Market in Louisville, Ky. Online ordering, wedding planning services and tours are available. Call toll free at (866) 449-7524 or visit www.ghyslain.com for more information.
Discover the Wines of Don Quixote's Spain, May 21 - 24
Just as local ‘celebrity’, Don Quixote, traveled through his region seeking adventure and noble experiences, guests at the Castilla-La Mancha US tastings will do the same as they discover the wines of 26 participating producers. The tour will visit Atlanta, Chicago and New York during the week of May 21st and continue to San Diego, San Francisco and Seattle during the week of July 9th. Each of these events will offer opportunities to experience the wines, foods, music and traditions of this distinctive region. The events will welcome members of US wine and food trade and press.
Castilla-La Mancha is the most expansive wine-producing region in the world. It is a land of fascinating foods and cultural traditions and, naturally, a wide variety of wines. The land, composed of limestone clay and a great variety of subsoils, makes the region ideal for growing grape vines. Within the Castilla-La Mancha area, we find nine appellations of origin, four estates with their own appellations and many ‘Geographical Indication Wines’.
“The amount of focus and investment in quality wine production throughout the region of Castilla-La Mancha in the past few decades has been astounding. There is much for the US trade to discover about the quality and diversity of our wines,” said Paloma Juncos, of the Foreign Trade Institute of Castilla-La Mancha, which is organizing the US program.
Each event will commence with a seminar, conducted in Atlanta by Gil Kulers, CWE and in Chicago and New York by Doug Frost, MS, MW (one of only three people in the world to hold both titles). The speakers will share with the trade and press the winemaking history of the region of Castilla-La Mancha, the technical qualities of its wines, and the sales opportunity for these wines in the US market. Each seminar will be followed by an afternoon walk-around tasting enhanced by regional foods and live entertainment.
The participating wineries include Altolandon, Arúspide, Bodega los Aljibes, Bodega Pardo Tolosa, Bodega San Gines, Bodega Virgen de las Nieves, Bodegas Arrayan, Bodegas Camino Alto, Bodegas del Muni, Bodegas La Remediadora, Bodegas Piqueras, Bodegas Romero de Ávila Salcedo, Bodegas Saac, Bodegas Vitivinos, Bodegas y Viñedos Sánchez Muliterno, Dehesa Carrascal , Dominio de Punctum Organic & Biodinamic Wines, Finca El Refugio, Finca la Estacada, Finca los Alijares, Parra Family Organic Imports, Señorío del Jucar, Viña Cerrón, Vinicola de Tomelloso, Vinos & Bodegas, Virgen de las Viñas.
To register for the events please visit:
Atlanta, Monday, May 21st
http://castillalamanchaatlantaeventbrite.com/
Chicago, Wednesday, May 23rd
http://castillalamanchachicagoeventbrite.com/
New York City, Thursday, May 24th
http://castillalamanchanyc.eventbrite.com/
Castilla-La Mancha is the most expansive wine-producing region in the world. It is a land of fascinating foods and cultural traditions and, naturally, a wide variety of wines. The land, composed of limestone clay and a great variety of subsoils, makes the region ideal for growing grape vines. Within the Castilla-La Mancha area, we find nine appellations of origin, four estates with their own appellations and many ‘Geographical Indication Wines’.
“The amount of focus and investment in quality wine production throughout the region of Castilla-La Mancha in the past few decades has been astounding. There is much for the US trade to discover about the quality and diversity of our wines,” said Paloma Juncos, of the Foreign Trade Institute of Castilla-La Mancha, which is organizing the US program.
Each event will commence with a seminar, conducted in Atlanta by Gil Kulers, CWE and in Chicago and New York by Doug Frost, MS, MW (one of only three people in the world to hold both titles). The speakers will share with the trade and press the winemaking history of the region of Castilla-La Mancha, the technical qualities of its wines, and the sales opportunity for these wines in the US market. Each seminar will be followed by an afternoon walk-around tasting enhanced by regional foods and live entertainment.
The participating wineries include Altolandon, Arúspide, Bodega los Aljibes, Bodega Pardo Tolosa, Bodega San Gines, Bodega Virgen de las Nieves, Bodegas Arrayan, Bodegas Camino Alto, Bodegas del Muni, Bodegas La Remediadora, Bodegas Piqueras, Bodegas Romero de Ávila Salcedo, Bodegas Saac, Bodegas Vitivinos, Bodegas y Viñedos Sánchez Muliterno, Dehesa Carrascal , Dominio de Punctum Organic & Biodinamic Wines, Finca El Refugio, Finca la Estacada, Finca los Alijares, Parra Family Organic Imports, Señorío del Jucar, Viña Cerrón, Vinicola de Tomelloso, Vinos & Bodegas, Virgen de las Viñas.
To register for the events please visit:
Atlanta, Monday, May 21st
http://castillalamanchaatlantaeventbrite.com/
Chicago, Wednesday, May 23rd
http://castillalamanchachicagoeventbrite.com/
New York City, Thursday, May 24th
http://castillalamanchanyc.eventbrite.com/
Vinitaly Introduces Wine Business Seminars for US Tour
The 15th Annual Vinitaly In The World Tour is right around the corner. This year's edition promises to be both an interesting tasting as well as an educational opportunity for members of the press, the trade and consumers.
“Vinitaly has always been about tasting great wines but we also want to bring the business side of the equation to the table and help promote sales through education to the trade and to consumers,” said Stevie Kim, General Coordinator of Vinitaly In The World and Senior Advisor to CEO Giovanni Mantovani.
“Italy's history is so rich and each of our wines tells a unique story. We want to give the trade the tools to discuss the wines in a more informed way,” Kim noted.
The events slated for April 30 in Chicago and May 2 in New York are geared to aid in this task with a number of business panels including one on building brands in America and another on restaurant trends.
The New York panels include distinguished members of the press and the trade including Paolo Domeneghetti of Domaine Select, Filippo di Belardino from Banfi Vintners, Lisa Carley, the New York Wine Examiner, Tony May of SD26, Olivier Flosse’ from A Voce, Alessandro Lunardi of Frescobaldi, Bill Hayde from Martin Scott and Mary Gorman, MW, educator and journalist for the Kitchn in New York.
Chicago will be the scene of a seminar on restaurants with the participation of Daniel Freedman from the Fairmont, Rachel Lowe from Trump International Hotel & Tower, Jason Carlen from Spiaggia and Brian Duncan from Bin 36. Dwight Casimere, the Wine Doctor, will be the moderator. The panels promise to be lively discussions.
The Vinitaly In the World Tour is in its 15th year and the US stop is one of the countries on the tour. Vinitaly In the World has set its sights on increasing Italian wine sales in China and is an official partner of the Hong Kong Trade Development Council (HKTDC) which organizes the Hong Kong International Wine & Spirits Fair.
To register for the trade events in New York and Chicago respectively, please visit:
www.vinitalynyc.eventbrite.com
www.vinitalychicago.eventbritecom
Tickets for the consumer event in Chicago are available at vinitaly2012.eventbrite.com
“Vinitaly has always been about tasting great wines but we also want to bring the business side of the equation to the table and help promote sales through education to the trade and to consumers,” said Stevie Kim, General Coordinator of Vinitaly In The World and Senior Advisor to CEO Giovanni Mantovani.
“Italy's history is so rich and each of our wines tells a unique story. We want to give the trade the tools to discuss the wines in a more informed way,” Kim noted.
The events slated for April 30 in Chicago and May 2 in New York are geared to aid in this task with a number of business panels including one on building brands in America and another on restaurant trends.
The New York panels include distinguished members of the press and the trade including Paolo Domeneghetti of Domaine Select, Filippo di Belardino from Banfi Vintners, Lisa Carley, the New York Wine Examiner, Tony May of SD26, Olivier Flosse’ from A Voce, Alessandro Lunardi of Frescobaldi, Bill Hayde from Martin Scott and Mary Gorman, MW, educator and journalist for the Kitchn in New York.
Chicago will be the scene of a seminar on restaurants with the participation of Daniel Freedman from the Fairmont, Rachel Lowe from Trump International Hotel & Tower, Jason Carlen from Spiaggia and Brian Duncan from Bin 36. Dwight Casimere, the Wine Doctor, will be the moderator. The panels promise to be lively discussions.
The Vinitaly In the World Tour is in its 15th year and the US stop is one of the countries on the tour. Vinitaly In the World has set its sights on increasing Italian wine sales in China and is an official partner of the Hong Kong Trade Development Council (HKTDC) which organizes the Hong Kong International Wine & Spirits Fair.
To register for the trade events in New York and Chicago respectively, please visit:
www.vinitalynyc.eventbrite.com
www.vinitalychicago.eventbritecom
Tickets for the consumer event in Chicago are available at vinitaly2012.eventbrite.com
A Cincinnati Wine Club With An Interactive Twist
The Wine Shop @ The Art of Entertaining is uniquely positioned to celebrate the synergy between the wine and culinary world as we are the only wine shop in Cincinnati that offers a full service demonstration kitchen serviced by an onsite culinary team of four amazingly talented chefs and a wine buyer that knows his stuff!!
Monthly Wine Selections + Recipes: Each month our wine buyer and culinary staff team up to select the monthly wines and create recipe pairings that work beautifully with the wine selections.
Wine & Culinary Events - Membership with An Interactive Twist: AoE is able to truly celebrate the relationship between wine and food and we invite our wine club members to engage in that relationship by inviting them to participate in a monthly wine and food event schedule as part of their membership benefit. Event participation for our Vine of the Month membership is offered at a complimentary level or @ heavily discounted rates.
Interactive - Social Events for VoM Membership
100% OFF Quarterly Chef's Table Wine Dinner Events
Wine Tasting Education
Culinary Demonstrations
Culinary & Wine Synergy Education
50% OFF Weekly Vine & Dine Tasting Events - A Casual Approach to Fine Dining & Wine Tasting
6-7 Courses of Fine Dining Cuisine
6 Tastings of Wine/Beer
Live Music!
VIP Status (Discounts & Seating) for Special AOE Wine Tasting Events: Winemaker Dinners, Sommelier Showdown and Iron Chef Competitions, ensures VOM members a pre-sale advantage.
Monthly Wine Selections Include
Wine: AoE's knowledgeable wine staff selects a bottle of white and red,featuring the latest wine trends, celebrated wine makers, seasonal varietals and/or unique blends.
Tasting Notes: Comprehensive aroma and flavor profile detail.
Wine Pairing Recipes: Created by our Chef Team, accompany each month's selections.
Who is Perfect for This Membership?
Give as a Gift or Treat Yourself
Gift Ideas: Wedding/Birthday/Anniversary
Wine & Food Enthusiasts: Those individuals who simply want to learn more about wine and enjoy the magnificent relationship between the wine & culinary world!
Singles or Couples in Cincinnati Who Love Getting Out to Enjoy Fun, Social Events w/ Great Food, Wine, Beer & Live Music!
Newcomers to Cincinnati ~ A great way to get to know Cincinnati & make new friends
Newlyweds: Attend Wine & Culinary Events, Demonstration Cooking Classes and Have Fun!
Monthly Wine Selections + Recipes: Each month our wine buyer and culinary staff team up to select the monthly wines and create recipe pairings that work beautifully with the wine selections.
Wine & Culinary Events - Membership with An Interactive Twist: AoE is able to truly celebrate the relationship between wine and food and we invite our wine club members to engage in that relationship by inviting them to participate in a monthly wine and food event schedule as part of their membership benefit. Event participation for our Vine of the Month membership is offered at a complimentary level or @ heavily discounted rates.
Interactive - Social Events for VoM Membership
100% OFF Quarterly Chef's Table Wine Dinner Events
Wine Tasting Education
Culinary Demonstrations
Culinary & Wine Synergy Education
50% OFF Weekly Vine & Dine Tasting Events - A Casual Approach to Fine Dining & Wine Tasting
6-7 Courses of Fine Dining Cuisine
6 Tastings of Wine/Beer
Live Music!
VIP Status (Discounts & Seating) for Special AOE Wine Tasting Events: Winemaker Dinners, Sommelier Showdown and Iron Chef Competitions, ensures VOM members a pre-sale advantage.
Monthly Wine Selections Include
Wine: AoE's knowledgeable wine staff selects a bottle of white and red,featuring the latest wine trends, celebrated wine makers, seasonal varietals and/or unique blends.
Tasting Notes: Comprehensive aroma and flavor profile detail.
Wine Pairing Recipes: Created by our Chef Team, accompany each month's selections.
Who is Perfect for This Membership?
Give as a Gift or Treat Yourself
Gift Ideas: Wedding/Birthday/Anniversary
Wine & Food Enthusiasts: Those individuals who simply want to learn more about wine and enjoy the magnificent relationship between the wine & culinary world!
Singles or Couples in Cincinnati Who Love Getting Out to Enjoy Fun, Social Events w/ Great Food, Wine, Beer & Live Music!
Newcomers to Cincinnati ~ A great way to get to know Cincinnati & make new friends
Newlyweds: Attend Wine & Culinary Events, Demonstration Cooking Classes and Have Fun!
Put Your Grills on the Spring Cleaning List!
Even if you are a year-round griller spring is a great time to tune-up your grills in preparation for the busy grilling season ahead. Who knows you just may prevent an embarrassing moment!
1. Wash your grill the next time you wash the car. The hose and a soapy water bucket will make quick work of your outdoor grill. Make sure the hood stays down, no need to blast away at the interior of the grill. Remove and clean your cooking grates while you are at it and decide if you want to cook on them for another year. Crumbling rust is not how you want to get your iron!
2. Check your burners for holes and critters. Remove the cooking grates and the flame tents and inspect the burners. Clear the inside of debris and rust. Empty the grease tray, and light the grill to see that the burners are burning properly. Burners and cooking grates are the first thing to wear out on most grills. Fortunately they are both easy to replace. Sites such as charbroil.com and weber.com have simple part locators to help you find the right replacement parts for your grill.
3. Replace or upgrade the cooking surface. Chances are your grates are not in the best shape and this is one area worth investing in new technology at the cooking surface. Products such as GrillGrate simply lay on top of the old surface or can replace it all together. The raised rail design dramatically improves a grill's performance and the food is juicier, more tender with less shrinkage and drying out. "GrillGrates harness and control the heat and prevent engulfing flare-ups from ruining your food." according to Brad Barrett, President of GrillGrate LLC. "Several competition teams have won steak cook-offs using GrillGrates- it's amazing the difference a new cooking surface can make" adds Barrett.
1. Wash your grill the next time you wash the car. The hose and a soapy water bucket will make quick work of your outdoor grill. Make sure the hood stays down, no need to blast away at the interior of the grill. Remove and clean your cooking grates while you are at it and decide if you want to cook on them for another year. Crumbling rust is not how you want to get your iron!
2. Check your burners for holes and critters. Remove the cooking grates and the flame tents and inspect the burners. Clear the inside of debris and rust. Empty the grease tray, and light the grill to see that the burners are burning properly. Burners and cooking grates are the first thing to wear out on most grills. Fortunately they are both easy to replace. Sites such as charbroil.com and weber.com have simple part locators to help you find the right replacement parts for your grill.
3. Replace or upgrade the cooking surface. Chances are your grates are not in the best shape and this is one area worth investing in new technology at the cooking surface. Products such as GrillGrate simply lay on top of the old surface or can replace it all together. The raised rail design dramatically improves a grill's performance and the food is juicier, more tender with less shrinkage and drying out. "GrillGrates harness and control the heat and prevent engulfing flare-ups from ruining your food." according to Brad Barrett, President of GrillGrate LLC. "Several competition teams have won steak cook-offs using GrillGrates- it's amazing the difference a new cooking surface can make" adds Barrett.
May is National Mediterranean Diet Month
May is National Mediterranean Diet Month and while you may not be able to relax on a black sand beach in Crete or dine al fresco on the Costa Brava, you can enjoy a taste of the Mediterranean through Oldways’ “Dietitian A Day Throughout the Month of May” program.
To showcase the delicious foods and amazing health benefits associated with this vibrant lifestyle, each day during May the food and nutrition nonprofit Oldways, and its Mediterranean Foods Alliance, will welcome a different registered dietitian as a guest blogger to The Oldways Table blog.
Thirty-one well-known health professionals will provide personal stories and tips about the Mediterranean Diet and share a favorite Mediterranean recipe such as Salmon Berry Salad with Citrus Vinaigrette, Espinacas con Garbanzos (Spinach with Chickpeas), Mediterranean Pizza and Olive Oil Cake.
“Whether working in supermarkets, clinics, private practice or appearing on TV, registered dietitians are the bridge between knowing you should eat healthy and finding ways to actually do it,” said Sara Baer-Sinnott, President, Oldways. “This National Mediterranean Diet Month, our way of honoring their important work is to celebrate each day of May with a dietitian joining us at the Oldways Table to share Mediterranean inspired recipes and wisdom on what connects them most to this wonderful lifestyle. Come back each day and be inspired to Go Med!”
Scientific studies consistently report that the healthy Mediterranean Diet and its lifestyle practices reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. In addition, there is compelling scientific evidence that omega-3s, found in a number of Mediterranean Diet foods, can boost the health and brainpower of everyone from infants to the elderly.
Oldways created the Mediterranean Diet Pyramid – an easy to reference visual tool for consumers -- and first introduced it to the U.S. back in 1993. Four years ago, Oldways and the Mediterranean Foods Alliance, created National Mediterranean Diet Month to further educate the nation about the benefits of this gold-standard way of eating and living. Consumers are embracing this healthy approach as seen by the popularity of products such as olive oil, Greek yogurt, hummus, olives and more.
Everyone is encouraged to join in the conversation on Twitter, share your recipes and thoughts about the Mediterranean diet by using the hashtag #MedMonth.
To showcase the delicious foods and amazing health benefits associated with this vibrant lifestyle, each day during May the food and nutrition nonprofit Oldways, and its Mediterranean Foods Alliance, will welcome a different registered dietitian as a guest blogger to The Oldways Table blog.
Thirty-one well-known health professionals will provide personal stories and tips about the Mediterranean Diet and share a favorite Mediterranean recipe such as Salmon Berry Salad with Citrus Vinaigrette, Espinacas con Garbanzos (Spinach with Chickpeas), Mediterranean Pizza and Olive Oil Cake.
“Whether working in supermarkets, clinics, private practice or appearing on TV, registered dietitians are the bridge between knowing you should eat healthy and finding ways to actually do it,” said Sara Baer-Sinnott, President, Oldways. “This National Mediterranean Diet Month, our way of honoring their important work is to celebrate each day of May with a dietitian joining us at the Oldways Table to share Mediterranean inspired recipes and wisdom on what connects them most to this wonderful lifestyle. Come back each day and be inspired to Go Med!”
Scientific studies consistently report that the healthy Mediterranean Diet and its lifestyle practices reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. In addition, there is compelling scientific evidence that omega-3s, found in a number of Mediterranean Diet foods, can boost the health and brainpower of everyone from infants to the elderly.
Oldways created the Mediterranean Diet Pyramid – an easy to reference visual tool for consumers -- and first introduced it to the U.S. back in 1993. Four years ago, Oldways and the Mediterranean Foods Alliance, created National Mediterranean Diet Month to further educate the nation about the benefits of this gold-standard way of eating and living. Consumers are embracing this healthy approach as seen by the popularity of products such as olive oil, Greek yogurt, hummus, olives and more.
Everyone is encouraged to join in the conversation on Twitter, share your recipes and thoughts about the Mediterranean diet by using the hashtag #MedMonth.
Wednesday, April 11, 2012
International Biscuit Festival Serves Up Expanded 2012 Schedule
A newly expanded schedule for the International Biscuit Festival in Knoxville, Tenn. on May 16- 19, 2012 was announced Tuesday afternoon. The International Biscuit Festival is a celebration of that most perfect of foods – the Biscuit. The Festival combines food, fun and entertainment to create a unique destination event.
Kicking off the festivities, the International Biscuit Festival and Food Network present “An Evening with Alton Brown” at the Tennessee Theatre on Wednesday, May 16 at 8:00 pm. Alton Brown is the star of the Food Network show Good Eats and also hosts Iron Chef America. Brown will take the stage at the Tennessee Theatre with a lively show that shares behind the scenes stories from his career in television. Tickets prices range from $33.50 for general admission, up to $98.50 for VIP access. Tickets go on sale Friday, April 13 at 10:00 am at all Tickets Unlimited outlets and the Tennessee Theatre box office at 865-684-1200 or tennesseetheatre.com.
“We are thrilled to have Alton Brown and the Food Network as a part of the Biscuit Festival,” said John Craig, Biscuit Boss. "Alton is one of the most popular personalities on Food Network, and he brings an added level of excitement to the Festival. This is a show you do not want to miss!”
The Southern Food Writing Conference is the other big addition to the Biscuit Festival’s focus on Southern culture. The Conference will run Thursday and Friday and feature a panel of speakers that include some of the most noted Southern food writers in the nation. Topics range from cookbooks to researching food histories, as well as sessions on sorghum and the popularity of southern food in cities like New York and Chicago.
The Conference, sponsored by Stokely Hospitality, is open to food enthusiasts, food writers, and lovers of all things Southern. The schedule includes a special dinner at Blackberry Farm on Thursday evening. Tickets are on sale now at Biscuitfest.com.
The Conference wraps up Friday evening with the Biscuit Book Signing in the Square Room at 4 Market Square. A dozen of your favorite food writers will sign their books and meet their fans. The event is open to the public and includes food, music and fun! The Biscuit Songwriting finals and a Black Cadillacs show will round out the evening.
On Saturday, the main Festival kicks off with lots of fun experiences for everyone.
“For the past two years, the International Biscuit Festival has created an experience in Knoxville that is authentic and fun,” said Kim Bumpas, President of Knoxville Tourism and Sports Corporation. “The Festival brings together biscuit makers, artists, musicians, vendors, and thousands of attendees to downtown to enjoy southern culture and home cooking. The event offers fun and exciting activities, and highlights Knoxville’s authentic culture throughout the weekend.”
Activities begin at 8:30 a.m. with the Biscuit Breakfast, where Biscuit lovers select from a big Biscuit buffet provided by the region’s top caterers.
The Biscuit Bazaar vendor area opens at 9:00 am to showcase Biscuit-friendly wares, including jams, jellies, honey, sorghum, aprons, kitchenware, artwork and cookbooks.
Guests with an appetite can stroll down Biscuit Boulevard, a tasting area with more than twenty different restaurants and Biscuit bakers sharing their Signature Biscuits. The Boulevard, sponsored for the third year by Clayton Bank, opens at 9:00 am. Guests can purchase $5.00 tickets that allow them to sample up to five different Biscuit creations. Biscuits can also be purchased directly from participating vendors.
One of the highlights of the Festival each year is the Blackberry Farm Biscuit Brunch. The chefs of Blackberry Farm will create a unique “Foothills Cuisine” dining experience in Krutch Park. A limited number of tickets are available for $85 at Biscuitfest.com.
The main event in the afternoon is the Biscuit Bake Off, presented by Southern Biscuit® flour and mixes. Contestants selected from a nationwide application process will compete in four categories: Savory Biscuits, Sweet Biscuits, Special Biscuits, and Student Biscuits. The Special Biscuit category seeks the most creative Biscuit creations, while the Student category is for Biscuit bakers who are 18 and under.
Bake Off applications are available online at BiscuitFest.com. Submissions will be accepted until midnight on April 20, 2012. Finalists will bake live at the Festival.
Applications are also available for the Festival’s Biscuit Songwriting competition, and the ever popular Miss and Mr. Biscuit Pageant, sponsored by Mast General Store.
For information about the International Biscuit Festival, go to Biscuitfest.com.
Kicking off the festivities, the International Biscuit Festival and Food Network present “An Evening with Alton Brown” at the Tennessee Theatre on Wednesday, May 16 at 8:00 pm. Alton Brown is the star of the Food Network show Good Eats and also hosts Iron Chef America. Brown will take the stage at the Tennessee Theatre with a lively show that shares behind the scenes stories from his career in television. Tickets prices range from $33.50 for general admission, up to $98.50 for VIP access. Tickets go on sale Friday, April 13 at 10:00 am at all Tickets Unlimited outlets and the Tennessee Theatre box office at 865-684-1200 or tennesseetheatre.com.
“We are thrilled to have Alton Brown and the Food Network as a part of the Biscuit Festival,” said John Craig, Biscuit Boss. "Alton is one of the most popular personalities on Food Network, and he brings an added level of excitement to the Festival. This is a show you do not want to miss!”
The Southern Food Writing Conference is the other big addition to the Biscuit Festival’s focus on Southern culture. The Conference will run Thursday and Friday and feature a panel of speakers that include some of the most noted Southern food writers in the nation. Topics range from cookbooks to researching food histories, as well as sessions on sorghum and the popularity of southern food in cities like New York and Chicago.
The Conference, sponsored by Stokely Hospitality, is open to food enthusiasts, food writers, and lovers of all things Southern. The schedule includes a special dinner at Blackberry Farm on Thursday evening. Tickets are on sale now at Biscuitfest.com.
The Conference wraps up Friday evening with the Biscuit Book Signing in the Square Room at 4 Market Square. A dozen of your favorite food writers will sign their books and meet their fans. The event is open to the public and includes food, music and fun! The Biscuit Songwriting finals and a Black Cadillacs show will round out the evening.
On Saturday, the main Festival kicks off with lots of fun experiences for everyone.
“For the past two years, the International Biscuit Festival has created an experience in Knoxville that is authentic and fun,” said Kim Bumpas, President of Knoxville Tourism and Sports Corporation. “The Festival brings together biscuit makers, artists, musicians, vendors, and thousands of attendees to downtown to enjoy southern culture and home cooking. The event offers fun and exciting activities, and highlights Knoxville’s authentic culture throughout the weekend.”
Activities begin at 8:30 a.m. with the Biscuit Breakfast, where Biscuit lovers select from a big Biscuit buffet provided by the region’s top caterers.
The Biscuit Bazaar vendor area opens at 9:00 am to showcase Biscuit-friendly wares, including jams, jellies, honey, sorghum, aprons, kitchenware, artwork and cookbooks.
Guests with an appetite can stroll down Biscuit Boulevard, a tasting area with more than twenty different restaurants and Biscuit bakers sharing their Signature Biscuits. The Boulevard, sponsored for the third year by Clayton Bank, opens at 9:00 am. Guests can purchase $5.00 tickets that allow them to sample up to five different Biscuit creations. Biscuits can also be purchased directly from participating vendors.
One of the highlights of the Festival each year is the Blackberry Farm Biscuit Brunch. The chefs of Blackberry Farm will create a unique “Foothills Cuisine” dining experience in Krutch Park. A limited number of tickets are available for $85 at Biscuitfest.com.
The main event in the afternoon is the Biscuit Bake Off, presented by Southern Biscuit® flour and mixes. Contestants selected from a nationwide application process will compete in four categories: Savory Biscuits, Sweet Biscuits, Special Biscuits, and Student Biscuits. The Special Biscuit category seeks the most creative Biscuit creations, while the Student category is for Biscuit bakers who are 18 and under.
Bake Off applications are available online at BiscuitFest.com. Submissions will be accepted until midnight on April 20, 2012. Finalists will bake live at the Festival.
Applications are also available for the Festival’s Biscuit Songwriting competition, and the ever popular Miss and Mr. Biscuit Pageant, sponsored by Mast General Store.
For information about the International Biscuit Festival, go to Biscuitfest.com.
Thursday, April 5, 2012
Pizza on the Grill has Never Been Easier!
Pizza on the grill is no longer the domain of dough-meisters and foodies. You don't have to labor over making dough nor do you have to turn your grill into a blast furnace.
Try these simple tips for grilling great pizza.
Leftovers make great grilled pizza.
Gravy, sausage, potatoes, hard-boiled eggs and bacon are all pre-cooked ahead of time for an easy to make breakfast pizza at home or at the tailgate. Photo courtesy of Nibble Me This
Country-Time lemonade crystals are the secret
to this grilled fruit pizza.
1. Buy partially baked crusts or pre-made pizzas fresh or frozen. You'll be surprised how easy is it to grill a pre-made pizza from your local supermarket, even a frozen pizza. The real fun though comes from building your own pizza using premade crusts such as Mama Mary's Gourmet Pizza Crusts. "The hard work is done so all that's left is the fun of building and grilling your own pizza" explains Tom Baliker of Spartan Foods, makers of Mama Mary's Gourmet Pizza Crusts. "Find the crusts in the deli-section. They're not frozen and are ready to grill. Several varieties are available from thin and crispy to deep welled crusts. The personal size pizzas are great for children to build their own pizzas and let dad play short order
cook" adds Baliker.
2. Easy on the heat. Pizza ovens may cook at 800F but you can't and shouldn't. Pizza over an open flame will burn and blacken well before the toppings are melted. Keep your grill surface below 400F. At that temperature you can grill for 15-20 minutes. So pile on the toppings and grill your perfect pizza. New grill surfaces such as GrillGrates make it even easier to grill pizza crispy brown while protecting the crust
from burning.
3. Use indirect grill heat. Further protect the crust from burning and allow time to thoroughly cook the toppings. Gas grillers, turn off a burner or two. Charcoal grillers just build the coals to one side or around the edge.
Pizza for breakfast?
"Grilled breakfast pizza has become a holiday tradition around our house" explains Brad Barrett, President of GrillGrate LLC, makers of GrillGrate an innovative new grill surface. "We precook all of the ingredients the day before so in the morning it's family time making pizzas together over coffee and firing up the grill."
Don't forget dessert! After the dinner grilling is done, turn the grill down low and wow your guests with a fruit pizza or maybe a chocolate / raspberry pizza. Isn't it time you made grilling pizza part of your grilling repertoire?
Try these simple tips for grilling great pizza.
Leftovers make great grilled pizza.
Gravy, sausage, potatoes, hard-boiled eggs and bacon are all pre-cooked ahead of time for an easy to make breakfast pizza at home or at the tailgate. Photo courtesy of Nibble Me This
Country-Time lemonade crystals are the secret
to this grilled fruit pizza.
1. Buy partially baked crusts or pre-made pizzas fresh or frozen. You'll be surprised how easy is it to grill a pre-made pizza from your local supermarket, even a frozen pizza. The real fun though comes from building your own pizza using premade crusts such as Mama Mary's Gourmet Pizza Crusts. "The hard work is done so all that's left is the fun of building and grilling your own pizza" explains Tom Baliker of Spartan Foods, makers of Mama Mary's Gourmet Pizza Crusts. "Find the crusts in the deli-section. They're not frozen and are ready to grill. Several varieties are available from thin and crispy to deep welled crusts. The personal size pizzas are great for children to build their own pizzas and let dad play short order
cook" adds Baliker.
2. Easy on the heat. Pizza ovens may cook at 800F but you can't and shouldn't. Pizza over an open flame will burn and blacken well before the toppings are melted. Keep your grill surface below 400F. At that temperature you can grill for 15-20 minutes. So pile on the toppings and grill your perfect pizza. New grill surfaces such as GrillGrates make it even easier to grill pizza crispy brown while protecting the crust
from burning.
3. Use indirect grill heat. Further protect the crust from burning and allow time to thoroughly cook the toppings. Gas grillers, turn off a burner or two. Charcoal grillers just build the coals to one side or around the edge.
Pizza for breakfast?
"Grilled breakfast pizza has become a holiday tradition around our house" explains Brad Barrett, President of GrillGrate LLC, makers of GrillGrate an innovative new grill surface. "We precook all of the ingredients the day before so in the morning it's family time making pizzas together over coffee and firing up the grill."
Don't forget dessert! After the dinner grilling is done, turn the grill down low and wow your guests with a fruit pizza or maybe a chocolate / raspberry pizza. Isn't it time you made grilling pizza part of your grilling repertoire?
Food Products To Get You Fit for Bikini Season
Ahhh Summer. Lazy days, great weather and time to face your itsy bitsy polka dot bikini. Ugh! It almost makes the average woman long for snow and a good parka! What’s a girl to do?
Easy, by getting ready for body baring season by eating healthy you’ll rock your swimsuit and improve your health in the process. The following food products and services will help you get ready for the sun-filled days ahead.
The HopeFULL Company, www.thehopefullcompany.com has summer fun on the brain year-round with kits and recipe books to make a variety of nutritious, delicious whole food popsicles. Its new BellyFULL kit is designed to get kids cooking and interested in healthy eating and offers a meaningful, fun way for parents, grandparents and kids to interact. The company got its start when the founders created the nutrient-dense, great tasting pops for a friend who found it difficult to eat because of cancer treatment. The HopeFULL kit was developed to deliver these same popsicles to anyone having trouble eating due to illness. The company celebrates its roots by donating to a wide variety of non-profit causes.
Nothing says summer like BBQ, but until Ali’s All-Natural, www.alisallnatural.com there wasn’t a low-sugar BBQ sauce on the market. The company offers three flavors; home style, spicy and raspberry chipotle that have 95% less sugar than any other sauce on the market. Ali’s All-Natural got its start creating sugar-free pancake syrups using all-natural sweeteners. They come in five flavors.
SmilingCooks www.smilingcooks.com offers an online meal service that serves up a month of recipes in minutes. You can swap out recipes, change serving sizes, and print shopping lists. Recipes focus on healthy ingredients and preparation while remaining time and budget friendly. Best of all streamlining the planning and cooking process means more time on the beach and less time in the kitchen all summer long!
Easy, by getting ready for body baring season by eating healthy you’ll rock your swimsuit and improve your health in the process. The following food products and services will help you get ready for the sun-filled days ahead.
The HopeFULL Company, www.thehopefullcompany.com has summer fun on the brain year-round with kits and recipe books to make a variety of nutritious, delicious whole food popsicles. Its new BellyFULL kit is designed to get kids cooking and interested in healthy eating and offers a meaningful, fun way for parents, grandparents and kids to interact. The company got its start when the founders created the nutrient-dense, great tasting pops for a friend who found it difficult to eat because of cancer treatment. The HopeFULL kit was developed to deliver these same popsicles to anyone having trouble eating due to illness. The company celebrates its roots by donating to a wide variety of non-profit causes.
Nothing says summer like BBQ, but until Ali’s All-Natural, www.alisallnatural.com there wasn’t a low-sugar BBQ sauce on the market. The company offers three flavors; home style, spicy and raspberry chipotle that have 95% less sugar than any other sauce on the market. Ali’s All-Natural got its start creating sugar-free pancake syrups using all-natural sweeteners. They come in five flavors.
SmilingCooks www.smilingcooks.com offers an online meal service that serves up a month of recipes in minutes. You can swap out recipes, change serving sizes, and print shopping lists. Recipes focus on healthy ingredients and preparation while remaining time and budget friendly. Best of all streamlining the planning and cooking process means more time on the beach and less time in the kitchen all summer long!
Wednesday, April 4, 2012
Tips on Growing Mint
Mints are fast-growing spreading plants, so you need to give them room to grow without getting in the way, or you can contain them and plant in a pot. Mint varieties send out runners that spread above and just under the ground, quickly forming large, lush green patches. In the right place, mint makes a sensational, seasonal ground cover. You can also contain mint in tight places such as between pavers of a walkway.
TIPS
Pot It -The most popular way to grow mint is in a pot where you can keep it contained and handy near the kitchen for a constant supply of sprigs. It’s a good idea to choose a potting mix that retains water to be sure soil stays moist.
Plant It -In the ground, select a damp area in your garden in either full sun or partial shade. Mint prefers fertile soil with a pH from 6.0 to 7.0 , and is plenty vigorous on its own but will appreciate a little fertilizer every few weeks, especially if you harvest a lot. You can also mulch around the plants to keep roots moist. Plants will die back in dry soil. Keep plants in check by harvesting the tips regularly and pulling up wayward runners when planted in the garden. Mint’s small flowers bloom from June to September; trim these before buds open to keep the plant compact.
Tea Time Remedy- Mint is commonly used in the form of tea as a home remedy to help alleviate stomach pain. Because of its strong, sharp flavor and scent, mint is sometimes used as a mild decongestant for illnesses such as the common cold. During the Middle Ages, powdered mint leaves were also used to whiten teeth!
When cooking with mint, it’s best to use the leaves. Mint stems are tougher than leaves and not as flavorful.
Mint varieties offer tried and true and new and different flavors. Spearmint is always popular and often used in beverages and jelly-
This season why not try something new, like Bonnie Plants Chocolate Mint, it has a delightful minty chocolate flavor, much like the classic Girl Scout cookie….you can use it in beverages, and desserts (if you love the flavor combination of chocolate and mint, you’ll want chocolate mint in your garden!); Bonnie Plants Apple Mint is ideal for garnish, beverages, jellies, sauces, and desserts; and Bonnie Plants Orange Mint, can be used for garnish, beverages, jellies, sauces and desserts.
For more info and tips on mint and other herbs visit www.bonnieplants.com
TIPS
Pot It -The most popular way to grow mint is in a pot where you can keep it contained and handy near the kitchen for a constant supply of sprigs. It’s a good idea to choose a potting mix that retains water to be sure soil stays moist.
Plant It -In the ground, select a damp area in your garden in either full sun or partial shade. Mint prefers fertile soil with a pH from 6.0 to 7.0 , and is plenty vigorous on its own but will appreciate a little fertilizer every few weeks, especially if you harvest a lot. You can also mulch around the plants to keep roots moist. Plants will die back in dry soil. Keep plants in check by harvesting the tips regularly and pulling up wayward runners when planted in the garden. Mint’s small flowers bloom from June to September; trim these before buds open to keep the plant compact.
Tea Time Remedy- Mint is commonly used in the form of tea as a home remedy to help alleviate stomach pain. Because of its strong, sharp flavor and scent, mint is sometimes used as a mild decongestant for illnesses such as the common cold. During the Middle Ages, powdered mint leaves were also used to whiten teeth!
When cooking with mint, it’s best to use the leaves. Mint stems are tougher than leaves and not as flavorful.
Mint varieties offer tried and true and new and different flavors. Spearmint is always popular and often used in beverages and jelly-
This season why not try something new, like Bonnie Plants Chocolate Mint, it has a delightful minty chocolate flavor, much like the classic Girl Scout cookie….you can use it in beverages, and desserts (if you love the flavor combination of chocolate and mint, you’ll want chocolate mint in your garden!); Bonnie Plants Apple Mint is ideal for garnish, beverages, jellies, sauces, and desserts; and Bonnie Plants Orange Mint, can be used for garnish, beverages, jellies, sauces and desserts.
For more info and tips on mint and other herbs visit www.bonnieplants.com
New Summer Food Finds
Summer is the time we want to take it easy, especially in the kitchen. The name of the game is quick and easy. I’m pleased to introduce these fabulous summer food finds:
SmilingCooks www.smilingcooks.com offers an online meal service that serves up a month of recipes in minutes. You can swap out recipes, change serving sizes, and print shopping lists. Recipes focus on healthy ingredients and preparation while remaining time and budget friendly. Best of all streamlining the planning and cooking process means more time on the beach and less time in the kitchen all summer long!
The HopeFULL Company, www.thehopefullcompany.com has summer fun on the brain year-round with kits and recipe books to make a variety of nutritious, delicious whole food popsicles. Its new BellyFULL kit is designed to get kids cooking and interested in healthy eating and offers a meaningful, fun way for parents, grandparents and kids to interact. The company got its start when the founders created the nutrient-dense, great tasting pops for a friend who found it difficult to eat because of cancer treatment. The HopeFULL kit was developed to deliver these same popsicles to anyone having trouble eating due to illness. The company celebrates its roots by donating to a wide variety of non-profit causes.
Nothing says summer like BBQ, but until Ali’s All-Natural, www.alisallnatural.com there wasn’t a low-sugar BBQ sauce on the market. The company offers three flavors; home style, spicy and raspberry chipotle that have 95% less sugar than any other sauce on the market. Ali’s All-Natural got its start creating sugar-free pancake syrups using all-natural sweeteners. They come in five flavors.
Summer is about indulgence and Coyote Oaties, www.coyoteoaties.com offer a guilt-free way to please your sweet tooth. These gourmet cookies are made without white flour, white sugar or preservatives. Instead cage-free eggs, sweet creamery butter and premium chunks of goodness form the base for mouth-watering flavors like Dark Chocolate Cashew, Raisin Walnut and White Chocolate Macadamia Nut.
SmilingCooks www.smilingcooks.com offers an online meal service that serves up a month of recipes in minutes. You can swap out recipes, change serving sizes, and print shopping lists. Recipes focus on healthy ingredients and preparation while remaining time and budget friendly. Best of all streamlining the planning and cooking process means more time on the beach and less time in the kitchen all summer long!
The HopeFULL Company, www.thehopefullcompany.com has summer fun on the brain year-round with kits and recipe books to make a variety of nutritious, delicious whole food popsicles. Its new BellyFULL kit is designed to get kids cooking and interested in healthy eating and offers a meaningful, fun way for parents, grandparents and kids to interact. The company got its start when the founders created the nutrient-dense, great tasting pops for a friend who found it difficult to eat because of cancer treatment. The HopeFULL kit was developed to deliver these same popsicles to anyone having trouble eating due to illness. The company celebrates its roots by donating to a wide variety of non-profit causes.
Nothing says summer like BBQ, but until Ali’s All-Natural, www.alisallnatural.com there wasn’t a low-sugar BBQ sauce on the market. The company offers three flavors; home style, spicy and raspberry chipotle that have 95% less sugar than any other sauce on the market. Ali’s All-Natural got its start creating sugar-free pancake syrups using all-natural sweeteners. They come in five flavors.
Summer is about indulgence and Coyote Oaties, www.coyoteoaties.com offer a guilt-free way to please your sweet tooth. These gourmet cookies are made without white flour, white sugar or preservatives. Instead cage-free eggs, sweet creamery butter and premium chunks of goodness form the base for mouth-watering flavors like Dark Chocolate Cashew, Raisin Walnut and White Chocolate Macadamia Nut.
Tuesday, April 3, 2012
Unique summer tea cocktails from Numi Organic Tea
Today, the vast majority of the tea consumed in America is iced, with estimates as high as 85% or 2.5 billion gallons. (The Census Bureau estimates that we drink 3 billion gallons of tea a year, with almost half of Americans enjoying tea on any given day for a total marketplace of almost $8 billion a year.) This summer, why not take it a step further and enjoy some luscious iced tea cocktails created with Numi Organic Tea, a leading tea purveyor offering consumers delicious and organic blends.
While we’re drinking iced tea all year round, the advent of Iced Tea Month in June kicks off the high season – those hazy days of summer. After all, who can resist a refreshing glass of iced tea on a hot summer day? Consumers can choose to toast the season with a delicious ready-to-drink (RTD) iced tea such as Numi’s Earl Grey Puerh, an award-winning blend of Aged Earl Grey and black puerh teas. Numi also offers RTD iced teas in Moroccan Mint, Peach, Jasmine, Emperor’s Puerh and Mango.
The more adventuresome tea lover might want to try one of the newest iced tea cocktails. Whether created by your local bartender or tea sommelier James Labe, there’s a wide variety to choose from.
GREEN ICED TEA
Created by James Labe
1 NUMI DECAF GINGER LEMON TEA BAG
3 oz. fresh Cucumber Juice
1 ½ oz. Tequila
Splash of Lemon Juice
Infuse one tea bag in Tequila for thirty minutes, then remove bag, squeezing out excess.
Combine and stir ingredients.
Serve on the rocks.
Garnish with Lime Wedge.
CANTALOUPE TEA DAIQUIRI
Created by James Labe
1 ½ oz. Numi Emperor’s Puerh Tea
1 ½ oz. Van Gogh BLUE Vodka
3 oz. Frozen Cubed Cantaloupe
1 oz. Coconut Milk
Splash of Lemon Juice
Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving.
Serve on the rocks, garnish with Lemon Wedge.
GREY RUSSIAN
Created by James Labe
1 ½ oz. prepared Numi Earl Grey Tea
1 ½ oz. Van Gogh Oranje Vodka
Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and stir ingredients. Serve on the rocks, garnish with Lemon Wedge.
While we’re drinking iced tea all year round, the advent of Iced Tea Month in June kicks off the high season – those hazy days of summer. After all, who can resist a refreshing glass of iced tea on a hot summer day? Consumers can choose to toast the season with a delicious ready-to-drink (RTD) iced tea such as Numi’s Earl Grey Puerh, an award-winning blend of Aged Earl Grey and black puerh teas. Numi also offers RTD iced teas in Moroccan Mint, Peach, Jasmine, Emperor’s Puerh and Mango.
The more adventuresome tea lover might want to try one of the newest iced tea cocktails. Whether created by your local bartender or tea sommelier James Labe, there’s a wide variety to choose from.
GREEN ICED TEA
Created by James Labe
1 NUMI DECAF GINGER LEMON TEA BAG
3 oz. fresh Cucumber Juice
1 ½ oz. Tequila
Splash of Lemon Juice
Infuse one tea bag in Tequila for thirty minutes, then remove bag, squeezing out excess.
Combine and stir ingredients.
Serve on the rocks.
Garnish with Lime Wedge.
CANTALOUPE TEA DAIQUIRI
Created by James Labe
1 ½ oz. Numi Emperor’s Puerh Tea
1 ½ oz. Van Gogh BLUE Vodka
3 oz. Frozen Cubed Cantaloupe
1 oz. Coconut Milk
Splash of Lemon Juice
Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving.
Serve on the rocks, garnish with Lemon Wedge.
GREY RUSSIAN
Created by James Labe
1 ½ oz. prepared Numi Earl Grey Tea
1 ½ oz. Van Gogh Oranje Vodka
Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and stir ingredients. Serve on the rocks, garnish with Lemon Wedge.
Pompeian, Inc. Receives First USDA Quality Monitoring Verificationfor Olive Oil
Pompeian, Inc., with headquarters in Baltimore, MD., is the first olive oil manufacturer to attain the U. S. Department of Agriculture (USDA) Agricultural Marketing Service Quality Monitoring Product logo for its extra virgin and extra virgin organic olive oils.
The Quality Monitoring Program verifies the purity and quality of olive oil through rigorous USDA product testing and review of production processes. Participating companies must meet meticulous program criteria in order to fully enter the program. Upon entering the Quality Monitoring Program for olive oil, companies agree to allow the USDA to conduct unannounced visits to review and inspect quality assurance records, test product samples and verify labels on an ongoing basis.
"We are proud be a leader in this area and honored to be the first manufacturer to participate in USDA's Quality Monitoring Program for olive oil," said Pompeian, Inc. Chief Executive Officer, David Bensadoun. "Having an objective third party like USDA verify the authenticity and quality of our products will provide consumers with the additional level of assurance that when they purchase Pompeian olive oil they know what they are getting. This is a giant step forward for the olive oil industry."
USDA's product verification for olive oil includes chemical testing and flavor analysis. USDA also reviews the performance of Pompeian's production processes, quality assurance measures and recordkeeping system. Under the program, USDA will continue to monitor the company, conducting unannounced plant visits to verify quality assurance measures and test the olive oils.
"USDA's mission is to facilitate the trade and marketing of quality and wholesome agricultural products," said Charles Parrott, Acting Deputy Administrator for USDA's Agricultural Marketing Service, Fruit and Vegetable Program. "Consumers want assurance that the products they are buying are genuine. Products bearing the logo have passed our rigorous Quality Monitoring Program for olive oil criteria."
"This measure is an important development for the olive oil industry. We hope other domestic and international olive oil producers join this effort. Our collective focus needs to be on the end customer,
assuring them that they are getting the purest and highest quality olive oil. The USDA verification process under the Quality Monitoring Program for olive oil can help manufacturers inform consumers about the quality of their products." said Bensadoun.
USDA utilizes a nationwide network of trained personnel to perform thorough, objective third party assessments as part of its verification services.
Bottles of Pompeian Extra Virgin and Extra Virgin Organic Olive Oils produced under the Quality Monitoring Program will begin carrying the logo this month. Privately owned Pompeian is the fastest growing brand of extra virgin olive oil in the U.S. And with its affiliates, Pompeian is the number one importer of olive oil, importing over 40,000 metric tons of olive oil annually from the Mediterranean region and South America. Pompeian has facilities in Baltimore, Maryland, as well as Southern California with over 100 employees.
Pompeian was started in Lucca, Italy, in the late 1800s as a producer and exporter of olive oil. In 1906 a young entrepreneur named Nathan Musher purchased Pompeian and continued to produce and export it globally building a warehouse in Baltimore. In the late 1920s the Musher family decided to consolidate all of its production in Baltimore where the company continues to bottle the oils it imports. Pompeian products are sold throughout the U.S. www.pompeian.com Facebook.com/Pompeian. Toll free:1-800-Pompeian.
The Quality Monitoring Program verifies the purity and quality of olive oil through rigorous USDA product testing and review of production processes. Participating companies must meet meticulous program criteria in order to fully enter the program. Upon entering the Quality Monitoring Program for olive oil, companies agree to allow the USDA to conduct unannounced visits to review and inspect quality assurance records, test product samples and verify labels on an ongoing basis.
"We are proud be a leader in this area and honored to be the first manufacturer to participate in USDA's Quality Monitoring Program for olive oil," said Pompeian, Inc. Chief Executive Officer, David Bensadoun. "Having an objective third party like USDA verify the authenticity and quality of our products will provide consumers with the additional level of assurance that when they purchase Pompeian olive oil they know what they are getting. This is a giant step forward for the olive oil industry."
USDA's product verification for olive oil includes chemical testing and flavor analysis. USDA also reviews the performance of Pompeian's production processes, quality assurance measures and recordkeeping system. Under the program, USDA will continue to monitor the company, conducting unannounced plant visits to verify quality assurance measures and test the olive oils.
"USDA's mission is to facilitate the trade and marketing of quality and wholesome agricultural products," said Charles Parrott, Acting Deputy Administrator for USDA's Agricultural Marketing Service, Fruit and Vegetable Program. "Consumers want assurance that the products they are buying are genuine. Products bearing the logo have passed our rigorous Quality Monitoring Program for olive oil criteria."
"This measure is an important development for the olive oil industry. We hope other domestic and international olive oil producers join this effort. Our collective focus needs to be on the end customer,
assuring them that they are getting the purest and highest quality olive oil. The USDA verification process under the Quality Monitoring Program for olive oil can help manufacturers inform consumers about the quality of their products." said Bensadoun.
USDA utilizes a nationwide network of trained personnel to perform thorough, objective third party assessments as part of its verification services.
Bottles of Pompeian Extra Virgin and Extra Virgin Organic Olive Oils produced under the Quality Monitoring Program will begin carrying the logo this month. Privately owned Pompeian is the fastest growing brand of extra virgin olive oil in the U.S. And with its affiliates, Pompeian is the number one importer of olive oil, importing over 40,000 metric tons of olive oil annually from the Mediterranean region and South America. Pompeian has facilities in Baltimore, Maryland, as well as Southern California with over 100 employees.
Pompeian was started in Lucca, Italy, in the late 1800s as a producer and exporter of olive oil. In 1906 a young entrepreneur named Nathan Musher purchased Pompeian and continued to produce and export it globally building a warehouse in Baltimore. In the late 1920s the Musher family decided to consolidate all of its production in Baltimore where the company continues to bottle the oils it imports. Pompeian products are sold throughout the U.S. www.pompeian.com Facebook.com/Pompeian. Toll free:1-800-Pompeian.
Great American Bake Sale
Does your baking rise to the challenge? Share Our Strength®, the nation’s leading nonprofit working to end childhood hunger, invites all bakers to host individual or group bake sales in their local communities during the ninth annual Great American Bake Sale’s National Challenge Weekend April 20-22. National Challenge Weekend serves up a goal of hosting 500 bake sales across the nation—at least 10 in every state—in one weekend.
The Great American Bake Sale, presented by Domino Sugar®, C&H Sugar® and Duncan Hines®, will raise funds to support Share Our Strength’s No Kid Hungry® campaign. Since 2003, more than 1.2 million people have participated in the Great American Bake Sale, raising more than $8 million.
“Bake sales are one of the most endearing and most enduring fundraising ideas around,” said Great American Bake Sale Director Amy Crowell. “With one in five kids in America struggling with hunger, it’s more important than ever to get involved. In the world’s wealthiest nation, no child should grow up hungry.”
Share Our Strength uses funds raised during the Great American Bake Sale in a variety of ways. The No Kid Hungry® campaign creates innovative coalitions among governors, mayors, businesses, chefs, teachers and community leaders nationwide, to connect families at risk of hunger with the programs that can help them. Combining access with education, Share Our Strength also teaches families how to cook healthy, affordable meals through its Cooking Matters® program.
“Every individual and group participating in the National Challenge Weekend will bring us closer to ending childhood hunger in America,” Crowell said. For those who choose to rise to the bake sale challenge, an online Bake Sale Resource Center provides tools and tips for making every event successful and fun. Bakers will find planning checklists, templates for flyers, location and pricing advice, photography and more at the site. They can also join the bake sale community and share photos and experiences from their bake sales.
The first 300 bake sales to submit $275 or more from sales held on National Challenge Weekend will receive a Jay at Play’s Little Miss Muffin Pop N Flip™ toy (a 9” doll tucked inside rubber muffin cups) to thank them for their efforts.
Visit www.GreatAmericanBakeSale.org for additional information or, to get started right away, go to www.GreatAmericanBakeSale.org/signup.
The Great American Bake Sale, presented by Domino Sugar®, C&H Sugar® and Duncan Hines®, will raise funds to support Share Our Strength’s No Kid Hungry® campaign. Since 2003, more than 1.2 million people have participated in the Great American Bake Sale, raising more than $8 million.
“Bake sales are one of the most endearing and most enduring fundraising ideas around,” said Great American Bake Sale Director Amy Crowell. “With one in five kids in America struggling with hunger, it’s more important than ever to get involved. In the world’s wealthiest nation, no child should grow up hungry.”
Share Our Strength uses funds raised during the Great American Bake Sale in a variety of ways. The No Kid Hungry® campaign creates innovative coalitions among governors, mayors, businesses, chefs, teachers and community leaders nationwide, to connect families at risk of hunger with the programs that can help them. Combining access with education, Share Our Strength also teaches families how to cook healthy, affordable meals through its Cooking Matters® program.
“Every individual and group participating in the National Challenge Weekend will bring us closer to ending childhood hunger in America,” Crowell said. For those who choose to rise to the bake sale challenge, an online Bake Sale Resource Center provides tools and tips for making every event successful and fun. Bakers will find planning checklists, templates for flyers, location and pricing advice, photography and more at the site. They can also join the bake sale community and share photos and experiences from their bake sales.
The first 300 bake sales to submit $275 or more from sales held on National Challenge Weekend will receive a Jay at Play’s Little Miss Muffin Pop N Flip™ toy (a 9” doll tucked inside rubber muffin cups) to thank them for their efforts.
Visit www.GreatAmericanBakeSale.org for additional information or, to get started right away, go to www.GreatAmericanBakeSale.org/signup.
Chipotle to offer free food on Earth Day with purchase of 'upcycled' lunch bag
This Earth Day, April 22, Chipotle Mexican Grill (NYSE: CMG) will reward eco-friendly customers with a free burrito, bowl, salad or order of tacos if they purchase a Chipotle-branded repurposed billboard bag from Chipotle’s online store, store.chipotle.com, between now and April 14. Chipotle will donate all of its proceeds from the sale of the bags to the Chipotle Cultivate Foundation.
In keeping with Chipotle’s commitment to finding more sustainable solutions, the lunch bags are made through a unique process called “upcyling,” in which billboards sourced directly from Chipotle’s outdoor advertisements are given a second life by transforming would be waste into ultra-durable, one-of-a-kind, products using less energy than traditional recycling methods. Each lunch bag purchased through April 14 will include an eco-friendly card with a unique barcode that a customer can redeem for a free menu item on Earth Day. The cards are printed on tree-free stone paper that is made from limestone salvaged from construction sites and quarry waste.
“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “For us, that starts with serving food made with better ingredients from more sustainable sources, but that same idea impacts all facets of our business. We are always pushing ourselves to find better, more sustainable practices for everything we do, and looking to educate our customers about these issues and why we think they are so important.”
Designed exclusively for Chipotle by Loomstate, a pioneer of sustainable apparel, and made in Denver by Billboard Ecology Partners, the lunch bags are available exclusively through Chipotle’s online store. The bag design features a classic top-roll adjustable strap closure, reinforced side seams and handle, and a convenient extra-large back pocket. The black back and front panels of the bags are the reverse side of the billboards while the side panels showcase unique front-facing billboard designs that differ by bag, meaning that each is truly one of a kind.
For every 20,000 lunch bags made from retired Chipotle signage, landfills are spared some 78,000 square feet of billboard vinyl — enough material to cover 2.7 Olympic swimming pools.
Lunch bag supplies are limited and customers must purchase their bag between Monday, March 26 and Saturday, April 14, 2012, in order to receive it in time for Earth Day. Each lunch bag purchased through April 14, 2012 will include a card containing a barcode, which customers must present to redeem their free Chipotle menu item. Each customer is limited to one free burrito, bowl, salad or tacos per barcode presented.
All proceeds from the lunch bag sales will go towards the Chipotle Cultivate Foundation, which launched in August 2011 with the debut of “Back to the Start,” an animated short film available at YouTube.com/Chipotle. The Chipotle Cultivate Foundation provides funding to support sustainable agriculture, family farming, and culinary education.
In keeping with Chipotle’s commitment to finding more sustainable solutions, the lunch bags are made through a unique process called “upcyling,” in which billboards sourced directly from Chipotle’s outdoor advertisements are given a second life by transforming would be waste into ultra-durable, one-of-a-kind, products using less energy than traditional recycling methods. Each lunch bag purchased through April 14 will include an eco-friendly card with a unique barcode that a customer can redeem for a free menu item on Earth Day. The cards are printed on tree-free stone paper that is made from limestone salvaged from construction sites and quarry waste.
“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “For us, that starts with serving food made with better ingredients from more sustainable sources, but that same idea impacts all facets of our business. We are always pushing ourselves to find better, more sustainable practices for everything we do, and looking to educate our customers about these issues and why we think they are so important.”
Designed exclusively for Chipotle by Loomstate, a pioneer of sustainable apparel, and made in Denver by Billboard Ecology Partners, the lunch bags are available exclusively through Chipotle’s online store. The bag design features a classic top-roll adjustable strap closure, reinforced side seams and handle, and a convenient extra-large back pocket. The black back and front panels of the bags are the reverse side of the billboards while the side panels showcase unique front-facing billboard designs that differ by bag, meaning that each is truly one of a kind.
For every 20,000 lunch bags made from retired Chipotle signage, landfills are spared some 78,000 square feet of billboard vinyl — enough material to cover 2.7 Olympic swimming pools.
Lunch bag supplies are limited and customers must purchase their bag between Monday, March 26 and Saturday, April 14, 2012, in order to receive it in time for Earth Day. Each lunch bag purchased through April 14, 2012 will include a card containing a barcode, which customers must present to redeem their free Chipotle menu item. Each customer is limited to one free burrito, bowl, salad or tacos per barcode presented.
All proceeds from the lunch bag sales will go towards the Chipotle Cultivate Foundation, which launched in August 2011 with the debut of “Back to the Start,” an animated short film available at YouTube.com/Chipotle. The Chipotle Cultivate Foundation provides funding to support sustainable agriculture, family farming, and culinary education.
Monday, April 2, 2012
Tired of the Regular National Holidays? Try these Spirited Holidays Instead!
Spring is here, but it’s the summer months that seem to have your calendar booked. There’s not only Memorial Day and Fourth of July, but also your best friend’s wedding and that vacation you’ve been planning all year. It does not matter how busy you are this summer, Godiva Spirits, Tequila Don Julio and Zacapa Rum want to help you celebrate National Chocolate Ice Cream Day (yes there is a way for adults to celebrate that with a little booze), National Tequila Day and National Rum Day. While you have the calendar out, make note of these spirited occasions and be sure to raise a glass with one of these delicious cocktails to toast to the summer of 2012.
JUNE 7TH: NATIONAL CHOCOLATE ICE CREAM DAY
An entire day devoted to chocolate ice cream? No way, who comes up with this? Not us but we can tell you how to indulge in this scrumptious holiday with a twist on a traditional chocolate milkshake made with Godiva Chocolate Vodka. This delicious treat will be sure to cool you off in the summer heat.
JULY 24TH: NATIONAL TEQUILA DAY
It’s been twenty days since July 4th has passed, so you’re due for another celebration so get your BBQ grill and cocktails ready for National Tequila Day! Enjoy a Jalapeno Watermelon Margarita made with Tequila Don Julio Blanco alongside your perfectly grilled summer fare.
AUGUST 16TH: NATIONAL RUM DAY
Summer’s winding down, but the sun is still hot so try the Añejo Highball made with Zacapa Rum 23. While you’re lounging by the pool, this cocktail will be sure to keep you cool on National Rum Day. Since you have become a spirits connoisseur throughout the summer, you can also enjoy the ultra-premium sipping rum over a single large ice cube to appreciate its deep, rich flavor.
Godiva Chocolate Milkshake
By Chicago Mixologist, Revae Schneider
Ingredients:
1 ounce Godiva Mocha Liqueur
2/3 ounce Godiva Chocolate Vodka
1/2 ounce Mezcal
2 scoops Dark Chocolate Ice Cream
2 dashes Orange Bitters
Preparation:
1. Combine Godiva Mocha Liqueur, Godiva Chocolate Vodka, mezcal, dark chocolate ice cream and orange bitters into a blender. Blend until frothy.
2. Pour contents into a Soda Fountain Glass.
Ideal Serving Glass:
Soda Fountain Glass
Yield:
1 drink
Jalapeno Watermelon Margarita
Ingredients:
1 1/2 ounce Tequila Don Julio Blanco
1 1/2 ounce fresh watermelon juice
3/4 ounce agave nectar
3/4 ounce fresh lime juice
1 slice of jalapeno
Lime wheel for garnish
Preparation:
Combine Tequila Don Julio Blanco, fresh watermelon juice, agave nectar, and fresh lime juice into a cocktail shaker.
Add a small slice of jalapeno and allow the heat to transpire for 15 minutes.
Add ice. Shake vigorously.
Strain contents over ice into a rocks glass.
Garnish with a lime wheel.
Ideal Serving Glass:
Rocks Glass
Yield:
1 drink
Añejo Highball
By New York City Mixologist, Naren Young
Ingredients:
1 1/2 ounces Zacapa Rum
1 ounce Orange Curacao
1 ounce Ginger Syrup
3/4 ounce Fresh Lime Juice
1 dash of Bitters
Soda water for top
Preparation:
In a cocktail shaker, combine Zacapa Rum, Orange curacao, ginger syrup, fresh lime juice and bitters.
Shake and strain over ice into a Highball glass.
Top with soda water.
Ideal Serving Glass:
Highball glass
Yield:
1 drink
JUNE 7TH: NATIONAL CHOCOLATE ICE CREAM DAY
An entire day devoted to chocolate ice cream? No way, who comes up with this? Not us but we can tell you how to indulge in this scrumptious holiday with a twist on a traditional chocolate milkshake made with Godiva Chocolate Vodka. This delicious treat will be sure to cool you off in the summer heat.
JULY 24TH: NATIONAL TEQUILA DAY
It’s been twenty days since July 4th has passed, so you’re due for another celebration so get your BBQ grill and cocktails ready for National Tequila Day! Enjoy a Jalapeno Watermelon Margarita made with Tequila Don Julio Blanco alongside your perfectly grilled summer fare.
AUGUST 16TH: NATIONAL RUM DAY
Summer’s winding down, but the sun is still hot so try the Añejo Highball made with Zacapa Rum 23. While you’re lounging by the pool, this cocktail will be sure to keep you cool on National Rum Day. Since you have become a spirits connoisseur throughout the summer, you can also enjoy the ultra-premium sipping rum over a single large ice cube to appreciate its deep, rich flavor.
Godiva Chocolate Milkshake
By Chicago Mixologist, Revae Schneider
Ingredients:
1 ounce Godiva Mocha Liqueur
2/3 ounce Godiva Chocolate Vodka
1/2 ounce Mezcal
2 scoops Dark Chocolate Ice Cream
2 dashes Orange Bitters
Preparation:
1. Combine Godiva Mocha Liqueur, Godiva Chocolate Vodka, mezcal, dark chocolate ice cream and orange bitters into a blender. Blend until frothy.
2. Pour contents into a Soda Fountain Glass.
Ideal Serving Glass:
Soda Fountain Glass
Yield:
1 drink
Jalapeno Watermelon Margarita
Ingredients:
1 1/2 ounce Tequila Don Julio Blanco
1 1/2 ounce fresh watermelon juice
3/4 ounce agave nectar
3/4 ounce fresh lime juice
1 slice of jalapeno
Lime wheel for garnish
Preparation:
Combine Tequila Don Julio Blanco, fresh watermelon juice, agave nectar, and fresh lime juice into a cocktail shaker.
Add a small slice of jalapeno and allow the heat to transpire for 15 minutes.
Add ice. Shake vigorously.
Strain contents over ice into a rocks glass.
Garnish with a lime wheel.
Ideal Serving Glass:
Rocks Glass
Yield:
1 drink
Añejo Highball
By New York City Mixologist, Naren Young
Ingredients:
1 1/2 ounces Zacapa Rum
1 ounce Orange Curacao
1 ounce Ginger Syrup
3/4 ounce Fresh Lime Juice
1 dash of Bitters
Soda water for top
Preparation:
In a cocktail shaker, combine Zacapa Rum, Orange curacao, ginger syrup, fresh lime juice and bitters.
Shake and strain over ice into a Highball glass.
Top with soda water.
Ideal Serving Glass:
Highball glass
Yield:
1 drink
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