Eight months after its opening, the area’s newest restaurant, Grandview Tavern & Grille is changing its Sunday hours and will now offer brunch from 10 a.m. to 2 p.m. every Sunday. Located at Paul Hemmer Companies’ popular Fort Mitchell Station (at the corner of Grandview Avenue and Beechwood Road), the lunch and dinner restaurant is buzzing with activity and, after listening to its customers, decided to open for brunch.
“Especially with warm weather coming, people want to slow down a little and enjoy a leisurely brunch on Sundays,” said Colleen Haws, owner of the neighborhood restaurant. “We will be offering a full buffet of gourmet items including an omelet station.” Both indoor and outdoor seating is available.
Offering a smoke-free environment on Sundays is something that will be attractive to families. “We’re a neighborhood restaurant and that includes children, so we will cater to them as well,” added Ms. Haws. The restaurant serves brunch until 2 p.m. Lunch and dinner is served Monday through Saturdays, 11 a.m. to 11 p.m.
Served buffet style, the brunch menu will include a variety of fresh items including fruit and a wide selection of salads and shrimp. In addition to the omelet station, eggs Benedict and roasted pork loin will be offered along with a variety of homemade desserts.
Grandview Tavern & Grille offers a wide variety on its menu including pastas, fresh fish, grilled steaks, gourmet pizzas, salads and its signature dish – a grilled flank steak. Outdoor dining is available during the warm seasons, and live music on the weekends is planned for the future. Homemade desserts are baked daily. Much of the menu is suited towards health conscious individuals and also includes conversation platters available in the tavern. The restaurant includes a 24-seat private dining room and provides catered lunches for the business community. The lunch menu features a variety of salads, soups and sandwiches as well as daily lunch specials.
Fort Mitchell Station, developed by Paul Hemmer Companies in 1990, is one of Northern Kentucky's most unique office and retail developments. Built with a railroad theme to reflect the occasional trains that pass nearby, Fort Mitchell Station is a highly visible office and neighborhood retail center in Ft. Mitchell. Located within sight of I-75 with easy access to the Interstate, Fort Mitchell Station actually is situated among trees at the quiet intersection of Grandview Drive and Beechwood Road in Ft. Mitchell. It is home to the new Supper Thyme USA, Hoxworth Blood Center, Vintage Salon & Spa, Better Bodies Fitness Center as well as numerous other service businesses.
Founded in 1982, Paul Hemmer Companies is one of the tri-state’s largest real estate development, building and construction services firms, with projects throughout the United States. Deloitte, The Cincinnati Enquirer and Cincinnati USA have ranked Paul Hemmer Companies the 57th largest and fastest growing privately held company in Greater Cincinnati. Paul Hemmer Companies was also named as the 2007 Small Business of the Year by Cincinnati USA Regional Chamber. Specializing in design/build industrial, commercial, and retail construction and real estate, Paul Hemmer Companies also offers site selection, tenant improvements and complete building care services. It has developed nearly l5 million sq. ft. of industrial, commercial and retail property. In 2006, Paul Hemmer Companies earned over $176 million in revenue among its more than 60 construction and development entities.
Thursday, April 3, 2008
Eco, Elegant & Easy for Earth Day: Palm Leaf Dinnerware
Celebrate Earth Day this year by throwing monotonous housework out the window. Not literally, but if you care about the environment but don’t care for washing dishes, bio-degradable dinner plates made from palm leaves are the answer.
Palm Leaf Plates are an ideal product for anyone who is environmentally conscious, stylish, or doesn't like doing the dishes... or a perfect combination of all three.
April 22 is Earth Day, a day dedicated to inspire awareness of, and appreciation for, the environment. It’s an opportunity to make resolutions, gather friends for environmental restoration, and really—a good excuse to throw a party!
Have some friends over, create positive awareness and when it comes time to eat—serve delicious food on Palm Leaf plates. A perfect substitute for paper or plastic plates (or real plates on nights when you may not feel up for washing dishes), Palm Leaf dinnerware is natural, renewable and made with biodegradable raw palm sheaths.
“Using palm leaf dinnerware in lieu of paper, plastic or styrofoam is an action that will be easy to continue implementing long after Earth Day has passed, it’s a simple step that can make a big impact,” said Justin Marx, CEO of Marx Foods. “Plus, the plates are really cool and make for a great presentation—I used them for my Earth Day party last year and they were a big hit.”
Sturdier and classier than paper plates, Palm Leaf plates are perfect for the person who wants the convenience of not having to do the dishes, but is environmentally conscious and wants stylish dinnerware. Each piece is leak proof and will withstand hot and cold temperature without getting soggy or flimsy. The plates can be re-used several times if hand washed and dried well.
Palm leaf dinnerware is ideal for events ranging from dinner parties and outdoor barbeques or picnics to weddings, meetings or community gatherings.
“This is a fun, easy and rustic way to be good to Mother Nature,” said Katy Springer, General Manager of MarxFoods.com. “Most likely dinner guests will be so impressed, that the trend will quickly catch on. And once they leave, you won’t be left with a kitchen full of dirty dishes.”
MarxFoods.com is the exclusive Web store for Palm Leaf dinnerware. Each piece is unique and the line includes several sizes and shapes including bowls, plates, serving dishes and utensils. Each order includes 25 pieces. Setting combinations are also available.
To receive Palm Leaf dinnerware by Earth Day, make sure to place an order by Wednesday, April 16th.
MarxFoods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Restaurant or Foodservice customers please contact North American Import and Export at (888) 276-5955. Not sure what to buy the food lover in your life? Gift certificates are available.
Palm Leaf Plates are an ideal product for anyone who is environmentally conscious, stylish, or doesn't like doing the dishes... or a perfect combination of all three.
April 22 is Earth Day, a day dedicated to inspire awareness of, and appreciation for, the environment. It’s an opportunity to make resolutions, gather friends for environmental restoration, and really—a good excuse to throw a party!
Have some friends over, create positive awareness and when it comes time to eat—serve delicious food on Palm Leaf plates. A perfect substitute for paper or plastic plates (or real plates on nights when you may not feel up for washing dishes), Palm Leaf dinnerware is natural, renewable and made with biodegradable raw palm sheaths.
“Using palm leaf dinnerware in lieu of paper, plastic or styrofoam is an action that will be easy to continue implementing long after Earth Day has passed, it’s a simple step that can make a big impact,” said Justin Marx, CEO of Marx Foods. “Plus, the plates are really cool and make for a great presentation—I used them for my Earth Day party last year and they were a big hit.”
Sturdier and classier than paper plates, Palm Leaf plates are perfect for the person who wants the convenience of not having to do the dishes, but is environmentally conscious and wants stylish dinnerware. Each piece is leak proof and will withstand hot and cold temperature without getting soggy or flimsy. The plates can be re-used several times if hand washed and dried well.
Palm leaf dinnerware is ideal for events ranging from dinner parties and outdoor barbeques or picnics to weddings, meetings or community gatherings.
“This is a fun, easy and rustic way to be good to Mother Nature,” said Katy Springer, General Manager of MarxFoods.com. “Most likely dinner guests will be so impressed, that the trend will quickly catch on. And once they leave, you won’t be left with a kitchen full of dirty dishes.”
MarxFoods.com is the exclusive Web store for Palm Leaf dinnerware. Each piece is unique and the line includes several sizes and shapes including bowls, plates, serving dishes and utensils. Each order includes 25 pieces. Setting combinations are also available.
To receive Palm Leaf dinnerware by Earth Day, make sure to place an order by Wednesday, April 16th.
MarxFoods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Restaurant or Foodservice customers please contact North American Import and Export at (888) 276-5955. Not sure what to buy the food lover in your life? Gift certificates are available.
Seattle's Tutta Bella Drastically Reduces Waste
Tutta Bella Neapolitan Pizzeria has been committed to waste reduction and energy saving practices since their inception. These efforts have not gone unrecognized. As a tribute to Tutta Bella's efforts, Mayor Nickels himself kicked off the City of Seattle's restaurant food composting program from the Columbia City Tutta Bella location in 2006. Since then, Tutta Bella's recycling, composting and energy saving efforts have steadily increased resulting in a number of remarkable achievements.
Tutta Bella restaurants collectively serve nearly 1000 customers a day at their Seattle locations in the Columbia City, Stone Way and Westlake neighborhoods. At the end of a day, each location disposes of no more than a 12-gallon garbage bag. Everything else is either composted or recycled.
For their takeout containers, Tutta Bella utilizes Bio-Plus Earth, made by Fold-Pak. This packaging is made of 100% recycled paper and is 100% compostable (endorsed by the Green Restaurant Association and approved for the Cedar Grove composting facility). While their to-go cups, lids, and straws may look like plastic, they're not. Made by Eco-Products, a carbon neutral company, these items are corn based and fully compostable (approved, or in the approval process, for the Cedar Grove composting facility). Just about everything is recycled or composted including paper, plastics, metal, glass, vegetables, expired pizza dough, coffee, coffee cups and filters, cardboard, floral scraps, and napkins and paper towels.
Tutta Bella is also committed to energy and water conservation tactics and subscribes to the City of Seattle's Neighborhood Smart Business Program managed by Seattle City Light. All Tutta Bella restaurants use energy saving light bulbs, flow restrictors, energy efficient appliances, and green cleaning solvents. Additional water conservation efforts include sweeping outdoor sidewalks, instead of using a hose, and watering all plants with a watering can.
"We at Tutta Bella are constantly pushing ourselves to have a positive impact on our local community and our global environment. We welcome the opportunity to talk with others about new and innovative methods of implementing even more sustainable products and practices. Our in-house recycling and composting program and the utilization of numerous energy saving devices are just a few initial ways we are preserving a healthy, local environment", said Gabriel Kaguras, Tutta Bella Green Program Manager.
About Tutta Bella Neapolitan Pizzeria:
Tutta Bella Neapolitan Pizzeria was the first restaurant in the Northwest, and the tenth in the United States, recognized by the VPN (Associazione Verace Pizza Napoletana) as a Verace Pizza Napoletana – true Neapolitan pizzeria. The making of a "True Neapolitan Pizza" requires strict adherence to the culinary discipline of the Associazione Verace Pizza Napoletana. This coveted designation is earned by pizzerias that meet and maintain strict requirements that respect the tradition of the art of Neapolitan pizza making. From the preparation of raw ingredients to the cooking method in an approved wood fired oven – Tutta Bella is held accountable to the highest of standards. Tutta Bella pizzeria restaurants can be found in the Columbia City, Stone Way and Westlake neighborhoods in Seattle. A Woodinville location is scheduled to open in 2009. For more information about Tutta Bella visit www.tuttabella.com To learn more about the Associazione Verace Pizza Napoletana visit wwwpizzanapoletana.org.
Tutta Bella restaurants collectively serve nearly 1000 customers a day at their Seattle locations in the Columbia City, Stone Way and Westlake neighborhoods. At the end of a day, each location disposes of no more than a 12-gallon garbage bag. Everything else is either composted or recycled.
For their takeout containers, Tutta Bella utilizes Bio-Plus Earth, made by Fold-Pak. This packaging is made of 100% recycled paper and is 100% compostable (endorsed by the Green Restaurant Association and approved for the Cedar Grove composting facility). While their to-go cups, lids, and straws may look like plastic, they're not. Made by Eco-Products, a carbon neutral company, these items are corn based and fully compostable (approved, or in the approval process, for the Cedar Grove composting facility). Just about everything is recycled or composted including paper, plastics, metal, glass, vegetables, expired pizza dough, coffee, coffee cups and filters, cardboard, floral scraps, and napkins and paper towels.
Tutta Bella is also committed to energy and water conservation tactics and subscribes to the City of Seattle's Neighborhood Smart Business Program managed by Seattle City Light. All Tutta Bella restaurants use energy saving light bulbs, flow restrictors, energy efficient appliances, and green cleaning solvents. Additional water conservation efforts include sweeping outdoor sidewalks, instead of using a hose, and watering all plants with a watering can.
"We at Tutta Bella are constantly pushing ourselves to have a positive impact on our local community and our global environment. We welcome the opportunity to talk with others about new and innovative methods of implementing even more sustainable products and practices. Our in-house recycling and composting program and the utilization of numerous energy saving devices are just a few initial ways we are preserving a healthy, local environment", said Gabriel Kaguras, Tutta Bella Green Program Manager.
About Tutta Bella Neapolitan Pizzeria:
Tutta Bella Neapolitan Pizzeria was the first restaurant in the Northwest, and the tenth in the United States, recognized by the VPN (Associazione Verace Pizza Napoletana) as a Verace Pizza Napoletana – true Neapolitan pizzeria. The making of a "True Neapolitan Pizza" requires strict adherence to the culinary discipline of the Associazione Verace Pizza Napoletana. This coveted designation is earned by pizzerias that meet and maintain strict requirements that respect the tradition of the art of Neapolitan pizza making. From the preparation of raw ingredients to the cooking method in an approved wood fired oven – Tutta Bella is held accountable to the highest of standards. Tutta Bella pizzeria restaurants can be found in the Columbia City, Stone Way and Westlake neighborhoods in Seattle. A Woodinville location is scheduled to open in 2009. For more information about Tutta Bella visit www.tuttabella.com To learn more about the Associazione Verace Pizza Napoletana visit wwwpizzanapoletana.org.
Sensational New Zealand Barbecue Cookbook
Most Americans think of New Zealand as being “down there” somewhere, a country producing quality produce and exceptional wines at the other end of the world. Yet, while New Zealand’s neighbor, Australia, has grabbed most of the culinary attention with “throw another shrimp on the barbie,” New Zealand chefs and home cooks have refined the art of the barbecue. It’s not just hamburgers, steaks, and chicken skewers anymore; Breakfast, brunch, lunch, and dinner are all enlivened by the warmth and aroma that only a grill can bring. Now, award-winning New Zealand cookbook author, Julie Biuso, has arrived stateside to show us just how to do it.
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications, April 2008, $19.95) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable, and utterly irresistible.
Chapters include: Beginnings, Main Events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.com.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com.
SIZZLE
Sensational Barbecue Food
by Julie Biuso
Julie Biuso Publications
April 2008 / $19.95
ISBN: 978-0-615-169514
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications, April 2008, $19.95) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable, and utterly irresistible.
Chapters include: Beginnings, Main Events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.com.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com.
SIZZLE
Sensational Barbecue Food
by Julie Biuso
Julie Biuso Publications
April 2008 / $19.95
ISBN: 978-0-615-169514
New Chia Seed & Sprouted Seed Powder Rich in Omega-3 & Protein
Healthy foods rich in omega-3 essential fatty acids (EFAs) is one of the hottest trends in the natural products marketplace. Now, Navitas Naturals (www.navitasnaturals.com) is helping health-minded consumers re-discover the Chia Seed, a high-energy ancient superfood that was revered by the Aztecs as a staple of their diet long before modern food science demonstrated it’s impressive nutritional attributes (and before a creative marketer in the early 1980’s invented the Chia Pet®!). Chia Seed is a robust vegetarian source of omega-3 and protein that is easy to digest, and this nutrient-dense “superseed” also has an impressive content of vitamins, minerals and soluble fiber.
Sustainably harvested in the highlands of Chile, Navitas Naturals’ Chia Seed is offered in whole seed and sprouted whole seed powder varieties that are packaged in re-sealable 8oz and 16 oz pouches, as well as bulk quantities for sale to manufacturers. Chia Seed (salvia hispanica) has much in common with flaxseed, another highly regarded omega-3 source, except Chia has the distinct advantage of containing natural antioxidants that make it more stable. Navitas Naturals offers a sprouted Chia Seed because this germination process prior to low-temp milling greatly increases nutrient content, bioavailability and absorption.
Navitas Naturals recommends that customers: blend their Chia Seed products into smoothies, granola, oatmeal and yogurt; use the Sprouted Chia Seed Powder as a flour substitute for bread, muffin, cookie and pie recipes; and sprinkle Chia Seed on soup, salad and rice dishes. For delicious and nutritious Chia Seed recipes, please visit www.navitasnaturals.com/recipes.
Modern consumers’ appetite for international food, combined with the growing trend for healthier organic options, is fueling the popularity of organic ‘power foods’ from around the world. By reintroducing ancient natural foods to the Western world, Navitas Naturals is expanding the functional food category and providing options with more bio-available essential nutrients, vitamins and minerals than most supplements and chemical extracts. Navitas Naturals products are widely available throughout North America. In addition to the new Chia products, Navitas Naturals offers a wide variety of organic power foods including Maca, Flax, Hemp, Cacao (beans, nibs, paste, butter, and powder), Goldenberries, Goji Berries, Mulberries, Acai, Lucuma, Camu, raw Cashews and Yacon (dried slices, syrup and powder), as well as four varieties of Power Food Powder Twister Blends, and three blends of Trail Power snack mixes.
Navitas Naturals - Power Foods for the Modern Lifestyle
Navitas Naturals’ mission is to provide the finest organic power foods that increase energy and enhance health. By boosting demand in North America for health-enhancing foods like their new Chia Seed, Navitas Naturals creates and spreads sustainable agriculture in developing regions around the world. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Zach Adelman, President of Navitas Naturals. “An essential part of our mission is to create robust economic opportunities for indigenous people,” he adds. For more information, please visit www.navitasnaturals.com or call 888-645-4282.
Sustainably harvested in the highlands of Chile, Navitas Naturals’ Chia Seed is offered in whole seed and sprouted whole seed powder varieties that are packaged in re-sealable 8oz and 16 oz pouches, as well as bulk quantities for sale to manufacturers. Chia Seed (salvia hispanica) has much in common with flaxseed, another highly regarded omega-3 source, except Chia has the distinct advantage of containing natural antioxidants that make it more stable. Navitas Naturals offers a sprouted Chia Seed because this germination process prior to low-temp milling greatly increases nutrient content, bioavailability and absorption.
Navitas Naturals recommends that customers: blend their Chia Seed products into smoothies, granola, oatmeal and yogurt; use the Sprouted Chia Seed Powder as a flour substitute for bread, muffin, cookie and pie recipes; and sprinkle Chia Seed on soup, salad and rice dishes. For delicious and nutritious Chia Seed recipes, please visit www.navitasnaturals.com/recipes.
Modern consumers’ appetite for international food, combined with the growing trend for healthier organic options, is fueling the popularity of organic ‘power foods’ from around the world. By reintroducing ancient natural foods to the Western world, Navitas Naturals is expanding the functional food category and providing options with more bio-available essential nutrients, vitamins and minerals than most supplements and chemical extracts. Navitas Naturals products are widely available throughout North America. In addition to the new Chia products, Navitas Naturals offers a wide variety of organic power foods including Maca, Flax, Hemp, Cacao (beans, nibs, paste, butter, and powder), Goldenberries, Goji Berries, Mulberries, Acai, Lucuma, Camu, raw Cashews and Yacon (dried slices, syrup and powder), as well as four varieties of Power Food Powder Twister Blends, and three blends of Trail Power snack mixes.
Navitas Naturals - Power Foods for the Modern Lifestyle
Navitas Naturals’ mission is to provide the finest organic power foods that increase energy and enhance health. By boosting demand in North America for health-enhancing foods like their new Chia Seed, Navitas Naturals creates and spreads sustainable agriculture in developing regions around the world. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Zach Adelman, President of Navitas Naturals. “An essential part of our mission is to create robust economic opportunities for indigenous people,” he adds. For more information, please visit www.navitasnaturals.com or call 888-645-4282.
Nickelodeon’s “Naked Brothers Band” star Allie DiMeco
Allie DiMeco, star of the highest rated show for “tweens” in TV history, will be the featured special guest at the Columbus Parent Magazine EXPO. Starring as Rosalina in Nickelodeon’s “Naked Brothers Band,” DiMeco will appear on the Family Fun Stage at 11:30 a.m. and 3:30 p.m. on Saturday, May 3. She’ll talk with kids and parents about what it’s like to appear on the wildly popular Nickelodeon offerings, the “Naked Brothers Band” movies and television series. Following both appearances, DiMeco will sign autographs for fans.
The Columbus Parent Magazine EXPO takes place at Water’s Edge Park at the Columbus Zoo & Aquarium Saturday and Sunday, May 3-4 from 11 a.m. to 5 p.m. and includes free admission to the Zoo. (Zoo hours are 9 a.m. to 5 p.m.)
Allie DiMeco made her TV debut when she was just five years old on “Late Night with David Letterman.” She became friends with the Wolff brothers, and the Naked Brothers Band was born. The band now is the centerpiece of the “mocumentary” TV and feature film series that headlines Nickelodeon’s popular kids lineup. The offerings have garnered higher ratings among 9-13 year olds than any show in the history of television and the Naked Brothers Band message boards and website are among Nick.com's most visited. DiMeco plays the role of Rosalina, the only girl member of the band and Naked Brothers star Nat Wolff’s love interest. The talented DiMeco acts, dances, sings and plays instruments, including the bass guitar, cello, drums, flute, French horn and the violin. She enjoys writing, cheerleading, softball, gymnastics and playing with her dog, Chloe. DiMeco says she would one day like become a broadcast journalist.
The Columbus Parent Magazine EXPO is a fun, free, easy and convenient way for families to see, buy and learn all about the products and services needed for their children, from newborns to teens. Special guest appearances by local experts and celebrities, entertainment and contests will make the event a must-attend for any parents or parents-to-be.
Beginning April 19, Columbus Parent EXPO passes will be available, free of charge, at any of the Greater Columbus Donatos Pizza restaurants. EXPO passes include FREE admission to the Columbus Zoo and Aquarium. (Passes do not include rides, special zoo events or parking, which is $5 per car.) A complete event schedule and additional details are available at www.columbusparent.com.
The Columbus Parent Magazine EXPO takes place at Water’s Edge Park at the Columbus Zoo & Aquarium Saturday and Sunday, May 3-4 from 11 a.m. to 5 p.m. and includes free admission to the Zoo. (Zoo hours are 9 a.m. to 5 p.m.)
Allie DiMeco made her TV debut when she was just five years old on “Late Night with David Letterman.” She became friends with the Wolff brothers, and the Naked Brothers Band was born. The band now is the centerpiece of the “mocumentary” TV and feature film series that headlines Nickelodeon’s popular kids lineup. The offerings have garnered higher ratings among 9-13 year olds than any show in the history of television and the Naked Brothers Band message boards and website are among Nick.com's most visited. DiMeco plays the role of Rosalina, the only girl member of the band and Naked Brothers star Nat Wolff’s love interest. The talented DiMeco acts, dances, sings and plays instruments, including the bass guitar, cello, drums, flute, French horn and the violin. She enjoys writing, cheerleading, softball, gymnastics and playing with her dog, Chloe. DiMeco says she would one day like become a broadcast journalist.
The Columbus Parent Magazine EXPO is a fun, free, easy and convenient way for families to see, buy and learn all about the products and services needed for their children, from newborns to teens. Special guest appearances by local experts and celebrities, entertainment and contests will make the event a must-attend for any parents or parents-to-be.
Beginning April 19, Columbus Parent EXPO passes will be available, free of charge, at any of the Greater Columbus Donatos Pizza restaurants. EXPO passes include FREE admission to the Columbus Zoo and Aquarium. (Passes do not include rides, special zoo events or parking, which is $5 per car.) A complete event schedule and additional details are available at www.columbusparent.com.
Wednesday, April 2, 2008
Grill Daddy
Introducing the last grill brush youll ever need! The most powerful new grill cleaning tools theGrill DaddyandGrill Daddy Proare finally here to clean grills everywhere! The perfectly sleek and ultra lightweight cleaning tools are specifically designed to thoroughly, quickly, and easily clean any barbeque grill with the power of steam no matter what the mess! Available in two convenient sizes, the smaller travel sizeGrill Daddy and larger master cleaner the Grill Daddy Pro are perfect for BBQ aficionados, Outdoor enthusiasts, Sport fanatics, Hostesses with the Mostest, Picnic buffs and Gourmet Grill lovers everywhere!
Grill Daddy: The quintessential tool for tailgating, camping in the woods, beachside bonfire or a summer evening barbeque with friends and family, one can grill some sure fire delectable BBQ and still manage to keep their travel grill clean with the press of a button, release of a little steam, and the stroke of the Grill Daddy brush! At only14 inches long, the Grill Daddy is designed for small, compact, and travel grills, and retails for $19.99. Replacement cleaning brushes are also available.
Grill Daddy Pro: Is the ultimate dream cleaner for the BBQ competitor, serious Chef and/or the ultimate griller. The Grill Daddy Pro is both easy to use and affordable at $24.99 and is great for cleaning large grills; it is perfect for todays hottest restaurants or for a large back yard barbeque party. The Grill Daddy Pro, measures 22 inches long and has ergonomically correct handles for use with each hand, which makes it LEFTY friendly.
Specially designed for convenience and safety in mind, theGrill Daddy’s ergonomic handles keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it prevents future grease build up in the brush and cleans grills down to the original surface restoring sear marks for grilling perfection. Added bonus it only uses water to clean- no harsh chemicals and its made with FDA approved materials so no lead or toxins. It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils. Dishwasher safe, brushes easily detach to make brush clean-up a cinch!
Forget flimsy throw away brushes that dont do the job and can’t endure the grueling process of cleaning a grill theGrill Daddy and Grill Daddy Pro make cleaning cinch starting this Grilling season. Grill Daddy and Grill Daddy products and detachable replacement brushes are available online http://www.grilldaddy.net and at www.buygrilldaddy.net-.or Walmart, Target and CVS.
NOTE: I've tried this, it's GREAT! Beat's the heck out of a traditional grill brush.
Grill Daddy: The quintessential tool for tailgating, camping in the woods, beachside bonfire or a summer evening barbeque with friends and family, one can grill some sure fire delectable BBQ and still manage to keep their travel grill clean with the press of a button, release of a little steam, and the stroke of the Grill Daddy brush! At only14 inches long, the Grill Daddy is designed for small, compact, and travel grills, and retails for $19.99. Replacement cleaning brushes are also available.
Grill Daddy Pro: Is the ultimate dream cleaner for the BBQ competitor, serious Chef and/or the ultimate griller. The Grill Daddy Pro is both easy to use and affordable at $24.99 and is great for cleaning large grills; it is perfect for todays hottest restaurants or for a large back yard barbeque party. The Grill Daddy Pro, measures 22 inches long and has ergonomically correct handles for use with each hand, which makes it LEFTY friendly.
Specially designed for convenience and safety in mind, theGrill Daddy’s ergonomic handles keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it prevents future grease build up in the brush and cleans grills down to the original surface restoring sear marks for grilling perfection. Added bonus it only uses water to clean- no harsh chemicals and its made with FDA approved materials so no lead or toxins. It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils. Dishwasher safe, brushes easily detach to make brush clean-up a cinch!
Forget flimsy throw away brushes that dont do the job and can’t endure the grueling process of cleaning a grill theGrill Daddy and Grill Daddy Pro make cleaning cinch starting this Grilling season. Grill Daddy and Grill Daddy products and detachable replacement brushes are available online http://www.grilldaddy.net and at www.buygrilldaddy.net-.or Walmart, Target and CVS.
NOTE: I've tried this, it's GREAT! Beat's the heck out of a traditional grill brush.
Healthy “FoodTees” Are on the Menu This Summer!
Fresh. Healthy. Real. Invigorating. These are words to live by. They describe the company we keep, the work we do, and the life we aim to lead. They should also describe the food we eat and the clothes we wear! Whether you love your fruits and veggies, or are fed-up and ready to tell someone, you can express it with a new FoodTee Market by DietDetective.com!
FoodTee products are a great look for a healthy life--the images speak for themselves. The FoodTee Market has more than 20 healthy designs, including long, short sleeve and tank shirts, for Women, Men, Children, Toddlers and Babies (onesies) – all clothing is also available with organic cotton. There are also Aprons, Totes, and Yoga Bags. All products from the FoodTees Market include FREE SHIPPING (international orders excluded) and prices start at $20.
FoodTees are great for all types of people from foodies to gym rats to hipsters. They’re available in Celery / Stalker; Cherries / No Sugar Added; Tomato / Locally Grown; Cauliflower / Flower Child; Strawberry/ Sweet; Raspberry / All Natural; Peapod / Live Green; Broccoli / Vegin’; Hot Pepper / Spicy; Carrot / Bite Me; Doughnut / Think Before You Eat; Onion / Cry Baby; Broccoli / Tree Pose; and more…). These wearable food products are available at the FoodTee Market by going to www.FoodTee.com.
DietDetective.com donates a portion of the profits of FoodTees to: The Food Studies Institute, who is devoted to changing the health destinies of children through proper nutrition and education, Two Angry Moms, who are fighting for the health of America’s kids, and Better School Food, working with local communities to improve meals and increase awareness of the connection between good food, good health and a student's ability to learn effectively.
FoodTee products are a great look for a healthy life--the images speak for themselves. The FoodTee Market has more than 20 healthy designs, including long, short sleeve and tank shirts, for Women, Men, Children, Toddlers and Babies (onesies) – all clothing is also available with organic cotton. There are also Aprons, Totes, and Yoga Bags. All products from the FoodTees Market include FREE SHIPPING (international orders excluded) and prices start at $20.
FoodTees are great for all types of people from foodies to gym rats to hipsters. They’re available in Celery / Stalker; Cherries / No Sugar Added; Tomato / Locally Grown; Cauliflower / Flower Child; Strawberry/ Sweet; Raspberry / All Natural; Peapod / Live Green; Broccoli / Vegin’; Hot Pepper / Spicy; Carrot / Bite Me; Doughnut / Think Before You Eat; Onion / Cry Baby; Broccoli / Tree Pose; and more…). These wearable food products are available at the FoodTee Market by going to www.FoodTee.com.
DietDetective.com donates a portion of the profits of FoodTees to: The Food Studies Institute, who is devoted to changing the health destinies of children through proper nutrition and education, Two Angry Moms, who are fighting for the health of America’s kids, and Better School Food, working with local communities to improve meals and increase awareness of the connection between good food, good health and a student's ability to learn effectively.
Fiddlehead Ferns for Spring Cooking
The first signs of spring are here with fiddlehead ferns beginning to unroll on the west coast. But the season won’t last long… two to three months at most.
Marx Foods, an online specialty food store, sources ferns from foragers in northern California up through Washington—spreading the season out for as long as possible for delivery to restaurant chefs.
“This is a seasonal specialty item that’s pretty exciting to include on spring menus,” said Justin Marx, CEO of MarxFoods.com. “Fiddlehead ferns are an unusual, yet beautiful and delicious way to accent a meal.”
With a flavor resembling a cross between an artichoke and asparagus, if cooked correctly the fiddlehead fern will maintain a vibrant jade green color and crisp texture adding an enchanting accent to the dinner plate.
Marx went on to say, “Fiddleheads are amazing when plated, they add a “wow” factor with their great spiral shape and emerald color.”
With a mild flavor and nutty bite, fiddlehead ferns pair well with pasta, steak, lamb, seafood and poultry. As a side dish, they can fill in for string beans, spinach, artichokes and asparagus or combined with fresh mushrooms make a decadent ragout.
Fiddlehead ferns can be sautéed, stir fried or steamed. If blanched, they should be put in an ice bath to retain their emerald green color.
Other exciting wild produce now in season includes miner’s lettuce, stinging nettles, and watercress. “Wild produce, in general is extremely novel, rare and healthy,” said Marx.
Sustainable harvesting methods are maintained ensuring the plants will remain healthy and continue to produce.
Individual consumers can purchase fiddlehead ferns and other seasonal wild produce, fresh from the mountains, online at www.MarxFoods.com. Restaurants can order wild produce through North American Import and Export by calling (888) 276-5955.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
Marx Foods, an online specialty food store, sources ferns from foragers in northern California up through Washington—spreading the season out for as long as possible for delivery to restaurant chefs.
“This is a seasonal specialty item that’s pretty exciting to include on spring menus,” said Justin Marx, CEO of MarxFoods.com. “Fiddlehead ferns are an unusual, yet beautiful and delicious way to accent a meal.”
With a flavor resembling a cross between an artichoke and asparagus, if cooked correctly the fiddlehead fern will maintain a vibrant jade green color and crisp texture adding an enchanting accent to the dinner plate.
Marx went on to say, “Fiddleheads are amazing when plated, they add a “wow” factor with their great spiral shape and emerald color.”
With a mild flavor and nutty bite, fiddlehead ferns pair well with pasta, steak, lamb, seafood and poultry. As a side dish, they can fill in for string beans, spinach, artichokes and asparagus or combined with fresh mushrooms make a decadent ragout.
Fiddlehead ferns can be sautéed, stir fried or steamed. If blanched, they should be put in an ice bath to retain their emerald green color.
Other exciting wild produce now in season includes miner’s lettuce, stinging nettles, and watercress. “Wild produce, in general is extremely novel, rare and healthy,” said Marx.
Sustainable harvesting methods are maintained ensuring the plants will remain healthy and continue to produce.
Individual consumers can purchase fiddlehead ferns and other seasonal wild produce, fresh from the mountains, online at www.MarxFoods.com. Restaurants can order wild produce through North American Import and Export by calling (888) 276-5955.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
Tuesday, April 1, 2008
Thanks A Bunch Collection
The Baby Bunch is blooming this spring with Thanks A Bunch - a new collection. Offered in a spectacular "floral" presentation of useful kitchen or garden essentials, the new Thanks A Bunch gift sets offer a beautiful, yet practical way to show appreciation for a friend or relative.
The new eye-catching collection features two unique new gift sets: The Kitchen Bunch and The Garden Bunch. Each bouquet of "flowers" features an assortment of useful gear garnished with blooms and leaves crafted of fabric and wood in an attractive bucket.
"Our Baby Bunch customers have been asking for gift sets for other special occasions," says Bryony Boxer, President of The Baby Bunch. "We are excited to expand our line to offer them a unique new way to give thanks," adds Boxer.
The Kitchen Bunch features an assortment of useful cotton gear in powder blue with cocoa trim arranged in a white bucket. The gift set includes one full apron with pocket, two dish cloths, two tea towels and a tote bag for a suggested retail price of $69.95. The Garden Bunch includes sturdy cotton gear in celery with pink trim in a white bucket. The gift set consists of one half apron with pocket, a pair of garden gloves, one bandanna and a tote bag. The suggested retail price is $59.95.
Available in one size, each Thanks A Bunch gift set is packaged in a sturdy bucket and completed with a gift tag. Customers can order online and ship direct with a personalized message at no extra charge.
Like the award-winning Baby Bunch collection, the new Thanks A Bunch line combines useful practicality with joyful presentation. With their functional contents and colorful display, the Thanks A Bunch gift sets also make a terrific table centerpiece for special occasions and are sure to spark conversation.
The Thanks A Bunch gift sets will be available April 18th. Consumers can purchase them online at www.thanksabunch.com.
The new eye-catching collection features two unique new gift sets: The Kitchen Bunch and The Garden Bunch. Each bouquet of "flowers" features an assortment of useful gear garnished with blooms and leaves crafted of fabric and wood in an attractive bucket.
"Our Baby Bunch customers have been asking for gift sets for other special occasions," says Bryony Boxer, President of The Baby Bunch. "We are excited to expand our line to offer them a unique new way to give thanks," adds Boxer.
The Kitchen Bunch features an assortment of useful cotton gear in powder blue with cocoa trim arranged in a white bucket. The gift set includes one full apron with pocket, two dish cloths, two tea towels and a tote bag for a suggested retail price of $69.95. The Garden Bunch includes sturdy cotton gear in celery with pink trim in a white bucket. The gift set consists of one half apron with pocket, a pair of garden gloves, one bandanna and a tote bag. The suggested retail price is $59.95.
Available in one size, each Thanks A Bunch gift set is packaged in a sturdy bucket and completed with a gift tag. Customers can order online and ship direct with a personalized message at no extra charge.
Like the award-winning Baby Bunch collection, the new Thanks A Bunch line combines useful practicality with joyful presentation. With their functional contents and colorful display, the Thanks A Bunch gift sets also make a terrific table centerpiece for special occasions and are sure to spark conversation.
The Thanks A Bunch gift sets will be available April 18th. Consumers can purchase them online at www.thanksabunch.com.
Monday, March 31, 2008
Limited edition bottles on sale April 4 - Signing April 11
18,000 numbered, limited edition bottles honoring legendary UK Men's Basketball Coach Joe B. Hall will go on sale, statewide, Friday, April 4, 2008. As in previous years, the bottles are expected to sell out within hours.
Made of blue glass and dipped in "Kentucky Blue" wax, the bottles should sell for $45 to $47 depending on the store.
This is the 30th Anniversary of Coach Hall’s 1978 NCAA Championship, and when Hall was also named college basketball's Coach of the Year. The bottle is in memory of his biggest fan, his late wife, Katharine, who died of cancer last year.
The unique partnership between Keeneland Race Track, University of Kentucky and Maker's Mark Distillery will have raised over $3 million in three years by the sale of this series of UK's "Most Beloved" bottles.
Maker's Mark President, Bill Samuels Jr, and Keeneland President, Nick Nicholson, will join Coach Hall in signing the bottles on Friday, April 11 starting at 6:30 AM at the trackside of the Keeneland Race Track in Lexington, Kentucky. The signing will be for first 1300 people in line with each person limited to two (2) bottles and only this year’s 2008 bottle will be signed (no other bottles or memorabilia will be allowed).
For further information, the public can call Keeneland at 800.456.3412 or go to their website: www.keeneland.com
Made of blue glass and dipped in "Kentucky Blue" wax, the bottles should sell for $45 to $47 depending on the store.
This is the 30th Anniversary of Coach Hall’s 1978 NCAA Championship, and when Hall was also named college basketball's Coach of the Year. The bottle is in memory of his biggest fan, his late wife, Katharine, who died of cancer last year.
The unique partnership between Keeneland Race Track, University of Kentucky and Maker's Mark Distillery will have raised over $3 million in three years by the sale of this series of UK's "Most Beloved" bottles.
Maker's Mark President, Bill Samuels Jr, and Keeneland President, Nick Nicholson, will join Coach Hall in signing the bottles on Friday, April 11 starting at 6:30 AM at the trackside of the Keeneland Race Track in Lexington, Kentucky. The signing will be for first 1300 people in line with each person limited to two (2) bottles and only this year’s 2008 bottle will be signed (no other bottles or memorabilia will be allowed).
For further information, the public can call Keeneland at 800.456.3412 or go to their website: www.keeneland.com
Pulitzer Prize Photo Exhibition Opens April 25 at Ohio Historical Center
Capture the Moment: The Pulitzer Prize Photographs, the largest display of Pulitzer Prize-winning photographs ever shown, opens Friday, April 25 at The Ohio Historical Center in Columbus. This special exhibition features 150 award-winning images from 1942, when the Pulitzer Prize for photojournalism was established, through 2007. Information on the exhibition and all that Columbus offers visitors is available at experiencecolumbus.com or by calling (866) Exp-Cols.
Of the millions of photographs seen in newspapers each year, only two win the coveted Pulitzer Prize; one for breaking news and the other for feature photography. The images record the defining moments of our time captured by photojournalists doing their daily job — working on assignment close to home or around the globe.
Visitors will see one of the most extensive and dramatic photographic displays ever mounted at the museum. The images, 20-by-30-inches and 30-by-40-inches, are arranged chronologically on large panels, filling the main exhibit gallery. Each image is accompanied by a firsthand account of the events leading up to the photograph.
Some photographs have become icons of their time: the flag raising on Iwo Jima; the shooting of Lee Harvey Oswald; the joyful family reunion of a returning Vietnam POW; the World Trade Center attack. Others record forgotten events of the last six decades. Some images tell the stories of the famous, while others portray the lives of ordinary people.
“The pictures show the brutalities of our age, but the Pulitzer photojournalists also recorded tender and compassionate moments,” said curator Cyma Rubin. “Shown together in the exhibition the photographs make us think about the realities of world events. Anyone who views the exhibition will be changed by the experience"
Rubin produced Moment of Impact: Stories of the Pulitzer Prize Photographs, an Emmy and Telly award-winning documentary of six of the Pulitzer Prize-winning photojournalists. This 72-minute video captures the tension and fast pace of the unfolding events resulting in the Pulitzer Prize images. It will be shown continuously throughout the day.
The exhibition catalog, Capturing the Moment: The Pulitzer Prize Photographs, co-edited by Rubin, features the photographs in the exhibition along with firsthand accounts of each image. Other highlights include a history of the Pulitzer Prize and biographies of the photographers who have won this coveted prize. Both the video and catalog will be for sale at the Ohio History Store.
The Kent State Shootings Revisited
To tie into the 1971 Pulitzer winner “Kent State Massacre” by photographer John Paul Filo and the upcoming anniversary of the event, the Ohio Historical Center will feature It Happened in Ohio: The Kent State Shootings. Visitors will learn about the build up and reaction to the Kent State shootings on May 4, 1970, through artifacts, photos and personal accounts.
In conjunction with the display, the Center will host Reflections on Kent State, one of its Community Conversations series, on May 15. Visitors are invited to experience both exhibitions from 6 to 7 p.m., and then gather for informal conversations with a panel, including Alan Canfora, director of the Kent May 4 Center, and others who experienced that fateful day.
Capture the Moment, which is sponsored by the Reinberger Foundation and The Columbus Dispatch, runs through July 25. Admission to the Ohio Historical Center is $7/adults, $3/students and free for OHS members and children 5 years of age and under.
The Ohio Historical Center is located at I-71 and East 17th Avenue in Columbus. Parking is $4 per vehicle and free to OHS members. For information on upcoming events, call 614.297.2300 or 800.686.6124 or visit www.ohiohistory.org/capture.
Capture the Moment: The Pulitzer Prize Photographs was developed by the Newseum, the interactive museum of news, in association with Business of Entertainment, Inc., NYC, Cyma Rubin, curator. The Newseum, which is opening a new facility on April 11 in Washington, D.C., is funded by The Freedom Forum, a nonpartisan foundation dedicated to free press, free speech and free spirit for all people. For more information about the Newseum, visit www.newseum.org .
The Ohio Historical Society is a nonprofit organization that serves as the state's partner in preserving and interpreting Ohio's history, archaeology and natural history. It administers the largest statewide network of sites and museum in the nation. For more information about the Ohio Historical Society memberships and programs, call 614-297-2300 or 800-686-6124 or visit www.ohiohistory.org.
Of the millions of photographs seen in newspapers each year, only two win the coveted Pulitzer Prize; one for breaking news and the other for feature photography. The images record the defining moments of our time captured by photojournalists doing their daily job — working on assignment close to home or around the globe.
Visitors will see one of the most extensive and dramatic photographic displays ever mounted at the museum. The images, 20-by-30-inches and 30-by-40-inches, are arranged chronologically on large panels, filling the main exhibit gallery. Each image is accompanied by a firsthand account of the events leading up to the photograph.
Some photographs have become icons of their time: the flag raising on Iwo Jima; the shooting of Lee Harvey Oswald; the joyful family reunion of a returning Vietnam POW; the World Trade Center attack. Others record forgotten events of the last six decades. Some images tell the stories of the famous, while others portray the lives of ordinary people.
“The pictures show the brutalities of our age, but the Pulitzer photojournalists also recorded tender and compassionate moments,” said curator Cyma Rubin. “Shown together in the exhibition the photographs make us think about the realities of world events. Anyone who views the exhibition will be changed by the experience"
Rubin produced Moment of Impact: Stories of the Pulitzer Prize Photographs, an Emmy and Telly award-winning documentary of six of the Pulitzer Prize-winning photojournalists. This 72-minute video captures the tension and fast pace of the unfolding events resulting in the Pulitzer Prize images. It will be shown continuously throughout the day.
The exhibition catalog, Capturing the Moment: The Pulitzer Prize Photographs, co-edited by Rubin, features the photographs in the exhibition along with firsthand accounts of each image. Other highlights include a history of the Pulitzer Prize and biographies of the photographers who have won this coveted prize. Both the video and catalog will be for sale at the Ohio History Store.
The Kent State Shootings Revisited
To tie into the 1971 Pulitzer winner “Kent State Massacre” by photographer John Paul Filo and the upcoming anniversary of the event, the Ohio Historical Center will feature It Happened in Ohio: The Kent State Shootings. Visitors will learn about the build up and reaction to the Kent State shootings on May 4, 1970, through artifacts, photos and personal accounts.
In conjunction with the display, the Center will host Reflections on Kent State, one of its Community Conversations series, on May 15. Visitors are invited to experience both exhibitions from 6 to 7 p.m., and then gather for informal conversations with a panel, including Alan Canfora, director of the Kent May 4 Center, and others who experienced that fateful day.
Capture the Moment, which is sponsored by the Reinberger Foundation and The Columbus Dispatch, runs through July 25. Admission to the Ohio Historical Center is $7/adults, $3/students and free for OHS members and children 5 years of age and under.
The Ohio Historical Center is located at I-71 and East 17th Avenue in Columbus. Parking is $4 per vehicle and free to OHS members. For information on upcoming events, call 614.297.2300 or 800.686.6124 or visit www.ohiohistory.org/capture.
Capture the Moment: The Pulitzer Prize Photographs was developed by the Newseum, the interactive museum of news, in association with Business of Entertainment, Inc., NYC, Cyma Rubin, curator. The Newseum, which is opening a new facility on April 11 in Washington, D.C., is funded by The Freedom Forum, a nonpartisan foundation dedicated to free press, free speech and free spirit for all people. For more information about the Newseum, visit www.newseum.org .
The Ohio Historical Society is a nonprofit organization that serves as the state's partner in preserving and interpreting Ohio's history, archaeology and natural history. It administers the largest statewide network of sites and museum in the nation. For more information about the Ohio Historical Society memberships and programs, call 614-297-2300 or 800-686-6124 or visit www.ohiohistory.org.
Friday, March 28, 2008
The Mark of Great Art
For over 50 years, Maker's Mark has handcrafted their product, from the hand selecting of grains, to the tasting of each barrel and the hand dipping of each bottle in its iconic signature red wax. Every bottle is considered a work of art.
And now Maker's is sponsoring a new, different project, one that gives Kentucky artists international prominence.
Called "The Mark of Great Art", Kentucky artists are invited to submit an application along with three examples of their artwork that will be considered by a jury, consisting a member of the Kentucky Arts Council, a prominent member of the Kentucky Art Community and a Maker's Mark representative.
Each artist selected will create unique new pieces of artwork inspired by the distillery at Loretto. Artists will have their works display at the distillery, as well as in a virtual on-line gallery show. People will be able to visit or log-on and vote for their favorite pieces. The top three artists whose artwork receives the most votes will be awarded a monetary bonus.
"We want to give local artists access to our historic distillery, in the hope that it will become an inspiration they can express through their art form," said Bridget Gasper, Director, Marketing Services. "Something that reflects the essence of not only our bourbon, but the distillery, the people and the brand in an artistic way."
After the event, all of the artwork will be sent to seven international cities, including London, Madrid and New York, where they will be featured for about a year.
All applications need to be submitted by Tuesday, April 15.
For further information, official rules and application, artists can call 502.459.7884 or go to the website: www.themarkofgreatart.com
And now Maker's is sponsoring a new, different project, one that gives Kentucky artists international prominence.
Called "The Mark of Great Art", Kentucky artists are invited to submit an application along with three examples of their artwork that will be considered by a jury, consisting a member of the Kentucky Arts Council, a prominent member of the Kentucky Art Community and a Maker's Mark representative.
Each artist selected will create unique new pieces of artwork inspired by the distillery at Loretto. Artists will have their works display at the distillery, as well as in a virtual on-line gallery show. People will be able to visit or log-on and vote for their favorite pieces. The top three artists whose artwork receives the most votes will be awarded a monetary bonus.
"We want to give local artists access to our historic distillery, in the hope that it will become an inspiration they can express through their art form," said Bridget Gasper, Director, Marketing Services. "Something that reflects the essence of not only our bourbon, but the distillery, the people and the brand in an artistic way."
After the event, all of the artwork will be sent to seven international cities, including London, Madrid and New York, where they will be featured for about a year.
All applications need to be submitted by Tuesday, April 15.
For further information, official rules and application, artists can call 502.459.7884 or go to the website: www.themarkofgreatart.com
Tuesday, March 25, 2008
New Recipes for Passover
Tired of the same old Passover recipes? Sick of making matzah sandwiches and snacking on stale macaroons? For those seeking to liven up their holiday fare, the Passover website of the Orthodox Union, www.oupassover.org, will once again this year offer valuable assistance to those preparing meals for the seder and the rest of the holiday by providing a large number of recipes together with other food-related features.
Throughout the year, the OU’s website and the OU’s weekly e-zine, Shabbat Shalom, offers readers recipes, food columns, and kitchen advice. As Passover approaches, these features take on a Passover slant so that those celebrating the holiday can utilize the site’s helpful hints, laws, and recipes adapted for Passover.
Eileen Goltz, author of the cookbook Perfectly Pareve, presents original recipes comprising a treasure trove of selections, including chicken, muffins, kugel, desserts, and salads. Recipes are meat, dairy or pareve (neither meat nor dairy).
Ms. Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Web site www.ou.org. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine.
A list of ingredient substitutions by Ms. Goltz also appears in the OU Passover Guide, offering helpful hints about what to substitute for a particular recipe ingredient that isn’t kosher for Passover.
The following are some of the featured recipes that can be found on oupassover.org.
LEFTOVER CHICKEN OR TURKEY (MEAT)
“This recipe includes green olives and they give the salad an interesting tang,” says Ms. Goltz.
3/4 lb (2-3 cups) of cooked chicken meat, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 tablespoons mayonnaise
1 tablespoon plum or any berry preserves or 2 teaspoons honey
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
In a large bowl, combine the chicken, celery, pepper, olives, onion, apple and lettuce. Toss to combine. In a small bowl, combine the mayonnaise, preserves, lemon juice, and salt and pepper. Whisk to combine. Taste to balance for sweetness. Add more preserves or lemon juice depending on your taste. Add salt and pepper to taste. Mix the dressing in with the salad ingredients.
DILLED CHICKEN OR TURKEY SALAD (MEAT)
2 cups cooked chicken or turkey cut into 1 inch cubes
4 green onions, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
3 cups chopped lettuce
1 teaspoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
In a bowl, combine the chicken/turkey, green onions, red pepper, tomatoes, lettuce, dill and parsley. Toss to combine. In another bowl, combine the mayonnaise, lemon juice, and salt and pepper. Pour the dressing over the salad and toss to combine.
SAVORY FARFEL AND CHEESE KUGEL (DAIRY)
“Sorta kinda like mac and cheese but totally pesadic (Kosher for Passover),” says Ms. Goltz.
1 large onion chopped
4-5 lg. eggs*
5-1/4 cup matzo farfel (9 broken matzos)
3/4 lb. cheddar cheese and/or other strongly flavored cheese, shredded
1-1/2 cup milk
1/4 teaspoon pepper
2 tablespoon butter
* If watching cholesterol, use 1 whole egg and substitute 2 egg whites for each whole egg. Use 2 egg whites over the matzos, the whole egg and remaining whites in milk mixture.
Preheat oven to 350◦. Saute onion until translucent and fragrant. Grease a 9x13 baking dish. Beat 3 eggs well. Place the farfel in a large bowl. Pour the beaten eggs over the farfel. In another bowl combine the remaining egg with the milk and pepper. Beat to combine and set aside. Combine the onion with the shredded cheese(s). Layer casserole as follows: half the matzo, half the cheese/onions, remaining matzo, remaining cheese/onions. Dot top with butter. Pour milk mixture over top. Cover and bake for 30 minutes. Remove cover and bake 10-15 minutes more, to brown. Cut into squares or serve with large spoon.
SAVORY CHAROSET MATZAH KUGEL (PAREVE)
“A very different kind of kugel but very delicious,” says Ms. Goltz.
4 matzos
3 eggs, beaten
1/2 teaspoon salt
1/2 cup honey
1/4 cup oil
2 tablespoons prepared white horseradish
1/2 cup chopped walnuts
2 apples, chopped
1/2 up raisins
1 teaspoon cinnamon
Preheat oven to 350◦. Grease an 8-inch square baking pan. Break matzah in pieces. Place them in a bowl and soak for five minutes and then drain. In another bowl combine the eggs, salt, honey, oil, cinnamon and horseradish. Mix and add the mixture to the matzah. Mix in the nuts, apples, and raisins. Place the mixture into the prepared baking dish and bake for 35 minutes.
ZUCCHINI AND MUSHROOM SALAD (PAREVE)
1 lb mushrooms
8 small to medium zucchini
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white Passover wine
salt and pepper to taste
Clean the mushrooms and slice them in half. Cut the zucchini into 1 inch lengths. Place all the ingredients in a skillet and cook until the zucchini is crisp tender. Remove from heat and cover, letting sit for 10 minutes. Drain the vegetables, remove the tarragon and place them in a bowl. Refrigerate until cold. Season with salt and pepper. Can be served cold or at room temperature.
ROASTED PEPPER SALAD (PAREVE)
2 large green peppers, cut in half, seeds removed
1 red pepper, cut in half, seeds removed
1/3 cup oil
1/4 cup red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
2 tomatoes cut in wedges
1 small cucumber, diced
2 green onions, sliced
mixed salad greens
Preheat broiler. Place washed peppers on a broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a paper lunch bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin. Cut peppers into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least two hours, or over night. To serve, add the tomato wedges, diced cucumber, and sliced green onions. Toss lightly. Serve on mixed salad greens or lettuce leaves.
It’s not always easy cooking for Passover, but with these and other mouthwatering recipes from renowned cookbook author Eileen Goltz, participants in holiday meals will surely leave the table satisfied.
***
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA, and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification mark, the , is the world’s most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
Throughout the year, the OU’s website and the OU’s weekly e-zine, Shabbat Shalom, offers readers recipes, food columns, and kitchen advice. As Passover approaches, these features take on a Passover slant so that those celebrating the holiday can utilize the site’s helpful hints, laws, and recipes adapted for Passover.
Eileen Goltz, author of the cookbook Perfectly Pareve, presents original recipes comprising a treasure trove of selections, including chicken, muffins, kugel, desserts, and salads. Recipes are meat, dairy or pareve (neither meat nor dairy).
Ms. Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Web site www.ou.org. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine.
A list of ingredient substitutions by Ms. Goltz also appears in the OU Passover Guide, offering helpful hints about what to substitute for a particular recipe ingredient that isn’t kosher for Passover.
The following are some of the featured recipes that can be found on oupassover.org.
LEFTOVER CHICKEN OR TURKEY (MEAT)
“This recipe includes green olives and they give the salad an interesting tang,” says Ms. Goltz.
3/4 lb (2-3 cups) of cooked chicken meat, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 tablespoons mayonnaise
1 tablespoon plum or any berry preserves or 2 teaspoons honey
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
In a large bowl, combine the chicken, celery, pepper, olives, onion, apple and lettuce. Toss to combine. In a small bowl, combine the mayonnaise, preserves, lemon juice, and salt and pepper. Whisk to combine. Taste to balance for sweetness. Add more preserves or lemon juice depending on your taste. Add salt and pepper to taste. Mix the dressing in with the salad ingredients.
DILLED CHICKEN OR TURKEY SALAD (MEAT)
2 cups cooked chicken or turkey cut into 1 inch cubes
4 green onions, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
3 cups chopped lettuce
1 teaspoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
In a bowl, combine the chicken/turkey, green onions, red pepper, tomatoes, lettuce, dill and parsley. Toss to combine. In another bowl, combine the mayonnaise, lemon juice, and salt and pepper. Pour the dressing over the salad and toss to combine.
SAVORY FARFEL AND CHEESE KUGEL (DAIRY)
“Sorta kinda like mac and cheese but totally pesadic (Kosher for Passover),” says Ms. Goltz.
1 large onion chopped
4-5 lg. eggs*
5-1/4 cup matzo farfel (9 broken matzos)
3/4 lb. cheddar cheese and/or other strongly flavored cheese, shredded
1-1/2 cup milk
1/4 teaspoon pepper
2 tablespoon butter
* If watching cholesterol, use 1 whole egg and substitute 2 egg whites for each whole egg. Use 2 egg whites over the matzos, the whole egg and remaining whites in milk mixture.
Preheat oven to 350◦. Saute onion until translucent and fragrant. Grease a 9x13 baking dish. Beat 3 eggs well. Place the farfel in a large bowl. Pour the beaten eggs over the farfel. In another bowl combine the remaining egg with the milk and pepper. Beat to combine and set aside. Combine the onion with the shredded cheese(s). Layer casserole as follows: half the matzo, half the cheese/onions, remaining matzo, remaining cheese/onions. Dot top with butter. Pour milk mixture over top. Cover and bake for 30 minutes. Remove cover and bake 10-15 minutes more, to brown. Cut into squares or serve with large spoon.
SAVORY CHAROSET MATZAH KUGEL (PAREVE)
“A very different kind of kugel but very delicious,” says Ms. Goltz.
4 matzos
3 eggs, beaten
1/2 teaspoon salt
1/2 cup honey
1/4 cup oil
2 tablespoons prepared white horseradish
1/2 cup chopped walnuts
2 apples, chopped
1/2 up raisins
1 teaspoon cinnamon
Preheat oven to 350◦. Grease an 8-inch square baking pan. Break matzah in pieces. Place them in a bowl and soak for five minutes and then drain. In another bowl combine the eggs, salt, honey, oil, cinnamon and horseradish. Mix and add the mixture to the matzah. Mix in the nuts, apples, and raisins. Place the mixture into the prepared baking dish and bake for 35 minutes.
ZUCCHINI AND MUSHROOM SALAD (PAREVE)
1 lb mushrooms
8 small to medium zucchini
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white Passover wine
salt and pepper to taste
Clean the mushrooms and slice them in half. Cut the zucchini into 1 inch lengths. Place all the ingredients in a skillet and cook until the zucchini is crisp tender. Remove from heat and cover, letting sit for 10 minutes. Drain the vegetables, remove the tarragon and place them in a bowl. Refrigerate until cold. Season with salt and pepper. Can be served cold or at room temperature.
ROASTED PEPPER SALAD (PAREVE)
2 large green peppers, cut in half, seeds removed
1 red pepper, cut in half, seeds removed
1/3 cup oil
1/4 cup red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
2 tomatoes cut in wedges
1 small cucumber, diced
2 green onions, sliced
mixed salad greens
Preheat broiler. Place washed peppers on a broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a paper lunch bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin. Cut peppers into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least two hours, or over night. To serve, add the tomato wedges, diced cucumber, and sliced green onions. Toss lightly. Serve on mixed salad greens or lettuce leaves.
It’s not always easy cooking for Passover, but with these and other mouthwatering recipes from renowned cookbook author Eileen Goltz, participants in holiday meals will surely leave the table satisfied.
***
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA, and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification mark, the , is the world’s most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
Mediterranean and Middle Eastern Cookbook for Mothers Day
Great cooking stems from experimenting with readily available fresh foods, herbs, and spices — the kind of ingredients home cooks can find in supermarkets across the country. “I believe it’s all about convenience and innovation. That’s the philosophy I have included in every page of my cookbook,” says Zov Karamardian, nationally recognized chef and restaurateur. Her delightful cookbook, ZOV: RECIPES AND MEMORIES FROM THE HEART (Pub March 2005; second printing March 2008; $35.00/hardcover; ISBN: 0-9759558-0-2), has just gone into its second printing. Blending contemporary Mediterranean and Middle Eastern cuisines and cultures, this unique collection of over 100 recipes, was inspired by Zov’s favorite family recipes, her extensive world travel, and the people with whom she has had the pleasure of cooking and eating.
With Mother’s Day just around the corner, the fresh and exciting range of recipes found in ZOV, along with her inspirations and family stories are perfect for a family brunch or dinner.
“Many of the recipes in my cookbook reflect dishes I learned from my mother, grandmother, and the many generous people I have met during my world travels. My recipes fuse traditional techniques and flavors with modern trends in cooking in order to produce unique and delicious recipes.”
Zov’s cookbook represents her life’s work and cooking knowledge. Each chapter begins with a short story about Zov’s culinary inspiration — from Syria in 1955 to Beirut in 1959 to Morocco and Vietnam in the last decade — including memories of her Armenian grandmother and other teachers from around the world. Beautiful color photos illustrate finished recipes. Zov has also provided a chapter on cooking techniques and pantry ingredients, making ZOV: RECIPES AND MEMORIES FROM THE HEART an informative and easy-to-use cookbook.
In the first few weeks of the book’s initial release in 2005, more than 5,000 copies were sold. Since then, over 10,000 have been sold across the country, prompting Zov to launch a second edition, which includes updates and new recipes.
ZOV provides a complete dining experience with recipes divided into “Mezzas” (appetizers), Soups, Salads, Meat/Poultry, Seafood, and Desserts, many of which are served at Zov’s three successful bistros in Orange County, California. Recipes in the book include:
§ Grilled Eggplant and Baked Olives with Rosemary and Thyme
§ Fattouch Salad with Purslane and Sumac Vinaigrette
§ Cannellini and Garbanzo Bean Salad with Oven-Roasted Tomatoes
§ Angel Hair Pasta with Tomatoes, Feta, and Pine Nuts
§ Flatbreads with Spiced Ground Beef (Lahma Joune)
§ Roast Pork Rack with Sour Cherry Sauce
§ Moussaka
§ Jasmine Rice Pudding with Fresh Berries
§ Kataifi with Ricotta Custard and Orange Blossom Syrup
§ Apricot Coffee Cake
ZOV is a treasure of easy-to-follow recipes that feature unique and sometimes exotic ingredients, always with advice about where to buy them. The result is a cookbook with straightforward instructions for creating delectable and out-of-the-ordinary dishes rich in flavor. With the arrival of spring, fresh herbs and vegetables abound, making Zov’s recipes perfect for backyard gatherings or a Mother’s Day brunch.
About the Author
Zov Karamardian is the chef/owner of Zov’s Café/Bakery in Newport Coast and Irvine, California, as well as her flagship restaurant, Zov’s Bistro in Tustin, California. She was presented the “Woman in Business Award 2007” by the Orange County Business Journal, named Chef of the Year by the California Governor’s office, Business Owner of the Year by the National Association of Women’s Business Owners (Orange County), and Restaurateur of the Year by the Southern California Restaurant Writers. She received an Angel Award by the James Beard Foundation, and she also accepted the distinguished honor of serving as guest chef at the esteemed James Beard House in New York. Her recipes have been featured in Bon Appetit, Food & Wine, Sunset Magazine, Orange County Register and The Los Angeles Times. You can learn more about Zov on her website, www.Zovs.com.
With Mother’s Day just around the corner, the fresh and exciting range of recipes found in ZOV, along with her inspirations and family stories are perfect for a family brunch or dinner.
“Many of the recipes in my cookbook reflect dishes I learned from my mother, grandmother, and the many generous people I have met during my world travels. My recipes fuse traditional techniques and flavors with modern trends in cooking in order to produce unique and delicious recipes.”
Zov’s cookbook represents her life’s work and cooking knowledge. Each chapter begins with a short story about Zov’s culinary inspiration — from Syria in 1955 to Beirut in 1959 to Morocco and Vietnam in the last decade — including memories of her Armenian grandmother and other teachers from around the world. Beautiful color photos illustrate finished recipes. Zov has also provided a chapter on cooking techniques and pantry ingredients, making ZOV: RECIPES AND MEMORIES FROM THE HEART an informative and easy-to-use cookbook.
In the first few weeks of the book’s initial release in 2005, more than 5,000 copies were sold. Since then, over 10,000 have been sold across the country, prompting Zov to launch a second edition, which includes updates and new recipes.
ZOV provides a complete dining experience with recipes divided into “Mezzas” (appetizers), Soups, Salads, Meat/Poultry, Seafood, and Desserts, many of which are served at Zov’s three successful bistros in Orange County, California. Recipes in the book include:
§ Grilled Eggplant and Baked Olives with Rosemary and Thyme
§ Fattouch Salad with Purslane and Sumac Vinaigrette
§ Cannellini and Garbanzo Bean Salad with Oven-Roasted Tomatoes
§ Angel Hair Pasta with Tomatoes, Feta, and Pine Nuts
§ Flatbreads with Spiced Ground Beef (Lahma Joune)
§ Roast Pork Rack with Sour Cherry Sauce
§ Moussaka
§ Jasmine Rice Pudding with Fresh Berries
§ Kataifi with Ricotta Custard and Orange Blossom Syrup
§ Apricot Coffee Cake
ZOV is a treasure of easy-to-follow recipes that feature unique and sometimes exotic ingredients, always with advice about where to buy them. The result is a cookbook with straightforward instructions for creating delectable and out-of-the-ordinary dishes rich in flavor. With the arrival of spring, fresh herbs and vegetables abound, making Zov’s recipes perfect for backyard gatherings or a Mother’s Day brunch.
About the Author
Zov Karamardian is the chef/owner of Zov’s Café/Bakery in Newport Coast and Irvine, California, as well as her flagship restaurant, Zov’s Bistro in Tustin, California. She was presented the “Woman in Business Award 2007” by the Orange County Business Journal, named Chef of the Year by the California Governor’s office, Business Owner of the Year by the National Association of Women’s Business Owners (Orange County), and Restaurateur of the Year by the Southern California Restaurant Writers. She received an Angel Award by the James Beard Foundation, and she also accepted the distinguished honor of serving as guest chef at the esteemed James Beard House in New York. Her recipes have been featured in Bon Appetit, Food & Wine, Sunset Magazine, Orange County Register and The Los Angeles Times. You can learn more about Zov on her website, www.Zovs.com.
Manitoba Harvest Adds Unsweetened Hemp Bliss to Award-Winning Line
Healthy hemp foods are one of the hottest trends in the organic marketplace and now, Manitoba Harvest Hemp Foods & Oils is pioneering the way once again by offering the first unsweetened organic hempmilk in North America. Unsweetened Hemp Bliss Organic Hempmilk is a beverage innovation that follows close on the heels of the Best New Food Product Award that was recently bestowed on the Manitoba Harvest (www.manitobaharvest.com) line of Hemp Bliss non-dairy organic hempmilks (Original, Chocolate and Vanilla varieties) at the 2007 Natural Products Expo East trade show in Baltimore.
Unsweetened Hemp Bliss Organic Hempmilk provides the powerful nutrition and pleasant nutty flavor of hemp seed in a convenient non-dairy beverage. It is a nutritious and delicious alternative to dairy, soy and grain-based drinks, and the new Unsweetened allows Manitoba Harvest to meet the demands of customers that prefer unsweetened products for health, flavor and culinary reasons. Unsweetened Hemp Bliss naturally provides a boost of 1,200 mg of Omega-3 essential fatty acids (EFAs), 5 grams of highly digestible protein and 250 mg of powerful Gamma Linolenic Acid (GLA) per serving. Overall, it contains more Omega-3, -6 and -9 EFAs than any milk including dairy and other alternatives such as soy, rice and almond.
Unsweetened, Chocolate, Vanilla and Original Hemp Bliss varieties are offered in a 32-ounce carton for $4.99 and are widely available at mainstream grocery and natural health stores throughout the U.S. and Canada. It is rich and creamy and can be enjoyed straight up as a drink or used as an ingredient in a variety of recipes. Perhaps most notably, Hemp Bliss is a nutritious boost for smoothies. “Hemp Bliss Unsweetened is ideal for blending into a wide variety of recipes because it has a clean, neutral flavor profile that allows the other flavorful ingredients to really pop out of the mix,” says Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com). Two of her favorite recipes that feature Unsweetened Hemp Bliss are listed below.
“Because it is a refreshing and convenient ready-to-drink beverage, Hemp Bliss is ideal for people that try healthy organic hemp foods for the first time,” notes Mike Fata, President and co-founder. “This innovation is inspiring consumers to try other hemp foods,” he adds. In addition to Hemp Bliss, Manitoba Harvest produces a popular line of organic cold-pressed Hemp Seed Oil, Shelled Hemp Seed, Hemp Seed Butter and Hemp Protein Powder. “People are finding out that hemp foods are extremely nutritious - and then they try them and discover that they have a great flavor and gourmet appeal,” says Fata.
Unlike other fortified non-dairy beverage brands that have complex formulas and are loaded with sugar and a myriad of other processed and synthetic ingredients, Manitoba Harvest Unsweetened Hemp Bliss is keeping things simple and wholesome with only 4 ingredients (filtered water, organic hemp seeds, sea salt, and xanthan gum). Unsweetened Hemp Bliss contains no added sugars, synthetic flavors, vitamins, minerals, additives or preservatives. People with food sensitivities will be pleased to learn that it is Lactose-Free, Soy-Free, Nut-Free, Rice-Free and Gluten-Free.
Consumer demand for dairy milk alternatives has been growing for many years due to vegetarian preferences and concerns about dietary sensitivities to dairy, growth hormones in dairy milks, and animal rights and other environmental issues associated with dairy production. Some people simply don’t enjoy the flavor of dairy milk and find that they can gain nutrition by tastier means. Hemp Bliss stands out from ‘the herd’ of dairy milk alternatives including soy, rice and almond because it has a strong nutrition profile, a pleasant flavor and texture and it does not raise concerns regarding food sensitivities.
Recent sales data collected by the market research firm SPINs, indicate that sales of hemp foods in the U.S. grew by over 39% from August 2006 to August 2007. Hemp seed exports from Canada grew 300% from 2006-2007, according to Agri-Food Canada (a government agency). Current and projected sales of healthy hemp foods are so robust that Manitoba Harvest is in the process of expanding into a new state-of-the-art food manufacturing facility that will increase their production capacity by at least 500%. “Foods that offer omega-3 essential fats like hemp are hot because medical evidence demonstrating the health benefits of this nutrient continues to grow,” notes Fata.
Nutrition experts have long known that hemp foods are among the most nutritious foods on earth, and now thanks to the wonders of television, knowledge of this omega-3 superfood is getting out to the mainstream population. The latest example of is a February 5 segment on the Oprah Winfrey Show, during which renowned healthy lifestyle expert Dr. Oz presented his Ultimate Anti-Aging Checklist. Hemp is one of only 5 foods highlighted in the Omega-3 Fatty Acids section (and shelled hemp seeds were part of Dr. Oz’s presentation on the show). A NBC Today Show food feature in 2007 highlighted hemp as a nutritional powerhouse that has many convenient culinary uses. NBC’s food editor, Phil Lempert, led the discussion. “These are going to be the hottest products in 2007,” said Lempert, “this is powerful nutrition.”
A Socially Responsible Dairy Milk Alternative
In October 2006, Manitoba Harvest was presented with the 2006 Socially Responsible Business Award at Natural Product Expo East for their work pioneering sustainable hemp agriculture in the 1990s and for spreading organic farming in Manitoba. In the 1990’s, activist and co-founder Martin Moravcik worked with the Manitoba and Canadian governments to re-legalize hemp agriculture. The goal of reintroducing eco-friendly hemp farming came to fruition in 1998 when the Canadian government began issuing hemp farming licenses and he partnered with Mike Fata and Alex Chwaiewsky to form Manitoba Harvest Hemp Foods & Oils.
Manitoba Harvest is proud to be the largest farmer-owned, vertically integrated hemp food manufacturer in North America. The company contracts thousands of acres of hemp seed production in Manitoba with more than 20 farmers that are shareholders. Manitoba Harvest owns and operates a kosher and USDA certified organic facility and their products are distributed to thousands of stores and are also sold as bulk ingredients to food and cosmetic manufacturers. Since Manitoba Harvest is an integrated producer they control production from “seed to shelf,” they are able to ensure optimal freshness and quality. For more information, visit www.manitobaharvest.com or call 1-800-665-HEMP.
Recipes below are shared by courtesy of Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com).
Super Smoothie
10 oz Manitoba Harvest Unsweetened Hemp Bliss
2 tablespoons Manitoba Harvest Hemp Protein Powder
1 frozen banana
1 cup frozen blue berries
1 teaspoon cinnamon
2 tablespoons agave
1 tablespoon raw cacao powder
1 tablespoon Manitoba Harvest Hemp Seeds
2 teaspoons raw cacao nibs
In high powered blender place all ingredients except hemp seeds and cacao nibs. Blend on low and then high until smooth. Pour 8 oz in a tall glass and sprinkle half the hemp seeds and nibs. Eat smoothie with a spoon.
Yield: Two, 8 oz servings.
Hearty Hemp Hummus
2 15 oz cans chick peas, drained
1/2 cup Manitoba Harvest Hemp Seed Butter
2 rounded tablespoons raw unsalted tahini
1/4 cup fresh lemon juice
1 teaspoon seal salt
1 1/2 teaspoons cumin
2 tablespoons liquid aminos
1/4 cup Manitoba Harvest Unsweetened Hemp Bliss
1/3 cup Manitoba Harvest Hemp Seed Oil
1/4 cup Manitoba Harvest Hemp Seed for top of hummus
paprika for dusting
In a food processor, place the chick peas, hemp seed butter, tahini, lemon juice, sea salt, cumin, liquid aminos and Unsweetened Hemp Bliss. Blend ingredients until smooth and stream in Hemp Seed Oil. Add more Hemp Bliss if you desire a thinner hummus.
Place hummus in a bowl. Sprinkle hemp seeds on top and then dust with a few pinches of paprika for color. Serve with blue corn chips, baby carrots and your favorite salsa.
Unsweetened Hemp Bliss Organic Hempmilk provides the powerful nutrition and pleasant nutty flavor of hemp seed in a convenient non-dairy beverage. It is a nutritious and delicious alternative to dairy, soy and grain-based drinks, and the new Unsweetened allows Manitoba Harvest to meet the demands of customers that prefer unsweetened products for health, flavor and culinary reasons. Unsweetened Hemp Bliss naturally provides a boost of 1,200 mg of Omega-3 essential fatty acids (EFAs), 5 grams of highly digestible protein and 250 mg of powerful Gamma Linolenic Acid (GLA) per serving. Overall, it contains more Omega-3, -6 and -9 EFAs than any milk including dairy and other alternatives such as soy, rice and almond.
Unsweetened, Chocolate, Vanilla and Original Hemp Bliss varieties are offered in a 32-ounce carton for $4.99 and are widely available at mainstream grocery and natural health stores throughout the U.S. and Canada. It is rich and creamy and can be enjoyed straight up as a drink or used as an ingredient in a variety of recipes. Perhaps most notably, Hemp Bliss is a nutritious boost for smoothies. “Hemp Bliss Unsweetened is ideal for blending into a wide variety of recipes because it has a clean, neutral flavor profile that allows the other flavorful ingredients to really pop out of the mix,” says Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com). Two of her favorite recipes that feature Unsweetened Hemp Bliss are listed below.
“Because it is a refreshing and convenient ready-to-drink beverage, Hemp Bliss is ideal for people that try healthy organic hemp foods for the first time,” notes Mike Fata, President and co-founder. “This innovation is inspiring consumers to try other hemp foods,” he adds. In addition to Hemp Bliss, Manitoba Harvest produces a popular line of organic cold-pressed Hemp Seed Oil, Shelled Hemp Seed, Hemp Seed Butter and Hemp Protein Powder. “People are finding out that hemp foods are extremely nutritious - and then they try them and discover that they have a great flavor and gourmet appeal,” says Fata.
Unlike other fortified non-dairy beverage brands that have complex formulas and are loaded with sugar and a myriad of other processed and synthetic ingredients, Manitoba Harvest Unsweetened Hemp Bliss is keeping things simple and wholesome with only 4 ingredients (filtered water, organic hemp seeds, sea salt, and xanthan gum). Unsweetened Hemp Bliss contains no added sugars, synthetic flavors, vitamins, minerals, additives or preservatives. People with food sensitivities will be pleased to learn that it is Lactose-Free, Soy-Free, Nut-Free, Rice-Free and Gluten-Free.
Consumer demand for dairy milk alternatives has been growing for many years due to vegetarian preferences and concerns about dietary sensitivities to dairy, growth hormones in dairy milks, and animal rights and other environmental issues associated with dairy production. Some people simply don’t enjoy the flavor of dairy milk and find that they can gain nutrition by tastier means. Hemp Bliss stands out from ‘the herd’ of dairy milk alternatives including soy, rice and almond because it has a strong nutrition profile, a pleasant flavor and texture and it does not raise concerns regarding food sensitivities.
Recent sales data collected by the market research firm SPINs, indicate that sales of hemp foods in the U.S. grew by over 39% from August 2006 to August 2007. Hemp seed exports from Canada grew 300% from 2006-2007, according to Agri-Food Canada (a government agency). Current and projected sales of healthy hemp foods are so robust that Manitoba Harvest is in the process of expanding into a new state-of-the-art food manufacturing facility that will increase their production capacity by at least 500%. “Foods that offer omega-3 essential fats like hemp are hot because medical evidence demonstrating the health benefits of this nutrient continues to grow,” notes Fata.
Nutrition experts have long known that hemp foods are among the most nutritious foods on earth, and now thanks to the wonders of television, knowledge of this omega-3 superfood is getting out to the mainstream population. The latest example of is a February 5 segment on the Oprah Winfrey Show, during which renowned healthy lifestyle expert Dr. Oz presented his Ultimate Anti-Aging Checklist. Hemp is one of only 5 foods highlighted in the Omega-3 Fatty Acids section (and shelled hemp seeds were part of Dr. Oz’s presentation on the show). A NBC Today Show food feature in 2007 highlighted hemp as a nutritional powerhouse that has many convenient culinary uses. NBC’s food editor, Phil Lempert, led the discussion. “These are going to be the hottest products in 2007,” said Lempert, “this is powerful nutrition.”
A Socially Responsible Dairy Milk Alternative
In October 2006, Manitoba Harvest was presented with the 2006 Socially Responsible Business Award at Natural Product Expo East for their work pioneering sustainable hemp agriculture in the 1990s and for spreading organic farming in Manitoba. In the 1990’s, activist and co-founder Martin Moravcik worked with the Manitoba and Canadian governments to re-legalize hemp agriculture. The goal of reintroducing eco-friendly hemp farming came to fruition in 1998 when the Canadian government began issuing hemp farming licenses and he partnered with Mike Fata and Alex Chwaiewsky to form Manitoba Harvest Hemp Foods & Oils.
Manitoba Harvest is proud to be the largest farmer-owned, vertically integrated hemp food manufacturer in North America. The company contracts thousands of acres of hemp seed production in Manitoba with more than 20 farmers that are shareholders. Manitoba Harvest owns and operates a kosher and USDA certified organic facility and their products are distributed to thousands of stores and are also sold as bulk ingredients to food and cosmetic manufacturers. Since Manitoba Harvest is an integrated producer they control production from “seed to shelf,” they are able to ensure optimal freshness and quality. For more information, visit www.manitobaharvest.com or call 1-800-665-HEMP.
Recipes below are shared by courtesy of Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com).
Super Smoothie
10 oz Manitoba Harvest Unsweetened Hemp Bliss
2 tablespoons Manitoba Harvest Hemp Protein Powder
1 frozen banana
1 cup frozen blue berries
1 teaspoon cinnamon
2 tablespoons agave
1 tablespoon raw cacao powder
1 tablespoon Manitoba Harvest Hemp Seeds
2 teaspoons raw cacao nibs
In high powered blender place all ingredients except hemp seeds and cacao nibs. Blend on low and then high until smooth. Pour 8 oz in a tall glass and sprinkle half the hemp seeds and nibs. Eat smoothie with a spoon.
Yield: Two, 8 oz servings.
Hearty Hemp Hummus
2 15 oz cans chick peas, drained
1/2 cup Manitoba Harvest Hemp Seed Butter
2 rounded tablespoons raw unsalted tahini
1/4 cup fresh lemon juice
1 teaspoon seal salt
1 1/2 teaspoons cumin
2 tablespoons liquid aminos
1/4 cup Manitoba Harvest Unsweetened Hemp Bliss
1/3 cup Manitoba Harvest Hemp Seed Oil
1/4 cup Manitoba Harvest Hemp Seed for top of hummus
paprika for dusting
In a food processor, place the chick peas, hemp seed butter, tahini, lemon juice, sea salt, cumin, liquid aminos and Unsweetened Hemp Bliss. Blend ingredients until smooth and stream in Hemp Seed Oil. Add more Hemp Bliss if you desire a thinner hummus.
Place hummus in a bowl. Sprinkle hemp seeds on top and then dust with a few pinches of paprika for color. Serve with blue corn chips, baby carrots and your favorite salsa.
Wild Produce in Season
Stinging Nettles, the plants that hikers in the Pacific Northwest try not to walk into, are not only edible, but extremely healthy and delicious. Just coming into season, along with miner’s lettuce and watercress, nettles have many applications that will invigorate your plate.
North American Import and Export, a national high-end restaurant distributor, buys wild produce direct from foragers in northern California through Washington. With a limited growing season, the pickers follow the species and season northward as it makes its way up the Cascade Mountains and pacific coast—spreading the season out for as long as possible for delivery to restaurant chefs.
“We introduced these products to the national market last year and were blown away by the demand. In terms of immediate sales, it was the best selling new product we’ve ever had. From the first week until the end of its season we’ll have more species and availability this year,” said Justin Marx, Vice President of North American Import and Export. “These greens are not only novel and delicious, adding beautiful colors, shapes and the ability to completely change a meal’s flavor profile, but they’re extremely healthy too.”
A fresh combination of spinach and mint with earthy undertones characterizes the flavor of stinging nettles. A distinctive ingredient in pasta, seafood dishes, pesto or on pizza, stinging nettles are delicious steamed or sautéed. Other common applications include making soup or tea. Stinging nettles should be handled with gloves until they are blanched, chopped or ground to dissolve the folic acid stinging agent. One of the healthiest greens available, stinging nettles have been used for ages as an herbal medicine. Good for the kidneys, bladder and blood as well as arthritis, they’re also known for their tonic abilities—stimulating the appetite and mind.
Miner’s lettuce, named for the early gold miners who ate it to ward off scurvy, is excellent for salad or as base for mixed greens. A juicy, tender and sweet lettuce, it can be steamed or boiled like spinach, but really shines when eaten raw. Miner’s lettuce is a very pretty and succulent green; it has the appearance of a mini-lily pad with tiny white flowers poking through the center. Packed full of vitamin C, it’s a simple and stunning way to garnish appetizers, sandwiches or soup.
The perfect green to add a little zip to a salad or panini, watercress has a peppery, tangy flavor with a nutty fragrance. It’s an excellent ingredient for enhancing meat, fish, shellfish and soup or can be used to bring an innovative, seasonal dimension to pesto or even mashed potatoes. The flavors of watercress mesh well with strong flavors such as garlic, onion and ginger. Alternatively it will liven up more mellow dishes including pasta and couscous, or can be used to infuse oil. Harvested in the Pacific Northwest, watercress is packed with vitamins, minerals and antioxidants.
“Where as micro-greens were a mini-trend in high end food service, I think wild produce will be the next big thing.” said Marx. “So much can be done with the produce from using it as an edible garnish to accompany fish to distinctly adding new a new flavor profile and variety to a typical meal.”
“Since these are wild plants, it’s impossible to predict the season for a particular item. But at some point soon; fiddlehead ferns, ramps, wood sorrel, wood violets and morel mushrooms will be available. Sea beans (samphire) will be coming this summer.”
Sustainable harvesting methods are maintained ensuring the plants will remain healthy and continue to produce. The wild produce is hand-picked by foragers in areas where the ground has not been impoverished, meaning the soil is natural—untouched by fertilizers or chemicals.
To have miner’s lettuce, stinging nettles or watercress sent overnight to you, fresh from the coastal mountain ranges, visit www.nafood.com or call (888) 276-5955. Individual consumers can purchase wild produce from Marx Foods.
For over a decade, North American Import & Export (www.nafood.com), a high-end restaurant distributor, has provided products to fine restaurants throughout the United States. They carry a large inventory of specialty items and are always happy to accommodate special requests. To contact a sales representative, please call (888) 276-5955.
North American Import and Export, a national high-end restaurant distributor, buys wild produce direct from foragers in northern California through Washington. With a limited growing season, the pickers follow the species and season northward as it makes its way up the Cascade Mountains and pacific coast—spreading the season out for as long as possible for delivery to restaurant chefs.
“We introduced these products to the national market last year and were blown away by the demand. In terms of immediate sales, it was the best selling new product we’ve ever had. From the first week until the end of its season we’ll have more species and availability this year,” said Justin Marx, Vice President of North American Import and Export. “These greens are not only novel and delicious, adding beautiful colors, shapes and the ability to completely change a meal’s flavor profile, but they’re extremely healthy too.”
A fresh combination of spinach and mint with earthy undertones characterizes the flavor of stinging nettles. A distinctive ingredient in pasta, seafood dishes, pesto or on pizza, stinging nettles are delicious steamed or sautéed. Other common applications include making soup or tea. Stinging nettles should be handled with gloves until they are blanched, chopped or ground to dissolve the folic acid stinging agent. One of the healthiest greens available, stinging nettles have been used for ages as an herbal medicine. Good for the kidneys, bladder and blood as well as arthritis, they’re also known for their tonic abilities—stimulating the appetite and mind.
Miner’s lettuce, named for the early gold miners who ate it to ward off scurvy, is excellent for salad or as base for mixed greens. A juicy, tender and sweet lettuce, it can be steamed or boiled like spinach, but really shines when eaten raw. Miner’s lettuce is a very pretty and succulent green; it has the appearance of a mini-lily pad with tiny white flowers poking through the center. Packed full of vitamin C, it’s a simple and stunning way to garnish appetizers, sandwiches or soup.
The perfect green to add a little zip to a salad or panini, watercress has a peppery, tangy flavor with a nutty fragrance. It’s an excellent ingredient for enhancing meat, fish, shellfish and soup or can be used to bring an innovative, seasonal dimension to pesto or even mashed potatoes. The flavors of watercress mesh well with strong flavors such as garlic, onion and ginger. Alternatively it will liven up more mellow dishes including pasta and couscous, or can be used to infuse oil. Harvested in the Pacific Northwest, watercress is packed with vitamins, minerals and antioxidants.
“Where as micro-greens were a mini-trend in high end food service, I think wild produce will be the next big thing.” said Marx. “So much can be done with the produce from using it as an edible garnish to accompany fish to distinctly adding new a new flavor profile and variety to a typical meal.”
“Since these are wild plants, it’s impossible to predict the season for a particular item. But at some point soon; fiddlehead ferns, ramps, wood sorrel, wood violets and morel mushrooms will be available. Sea beans (samphire) will be coming this summer.”
Sustainable harvesting methods are maintained ensuring the plants will remain healthy and continue to produce. The wild produce is hand-picked by foragers in areas where the ground has not been impoverished, meaning the soil is natural—untouched by fertilizers or chemicals.
To have miner’s lettuce, stinging nettles or watercress sent overnight to you, fresh from the coastal mountain ranges, visit www.nafood.com or call (888) 276-5955. Individual consumers can purchase wild produce from Marx Foods.
For over a decade, North American Import & Export (www.nafood.com), a high-end restaurant distributor, has provided products to fine restaurants throughout the United States. They carry a large inventory of specialty items and are always happy to accommodate special requests. To contact a sales representative, please call (888) 276-5955.
Monday, March 24, 2008
Top OC Chefs Launch Recipe Website
The top chefs of coastal Orange County, California have joined together to launch a “Chef of the Month” online resource at www.occhefofthemonth.com, offering a rotating collection of some of their most sought-after recipes cooking tips and more. This new resource is sponsored by The OCeanfront, a unique destination alliance comprised of Orange County’s most luxurious coastal hotels & resorts, prominent shopping destinations and world-class golf courses.
Each month The OCeanfront’s “Chef of the Month” will showcase a different chef and provide new recipes and tips on a weekly basis. All recipes will be archived on the site. Currently, the site features Thomas Ryan, Executive Chef of Pelican Hill’s Pelican Grill, where he is letting foodies in on his famed Tempura King Crab Salad. Chef Ryan is a graduate of the Culinary Institute of America, Hyde Park, New York, and is working toward becoming a Certified Executive Chef (CEC) with the American Culinary Federation. In addition, he has honed his culinary and management skills through a variety of other training and educational programs including two apprenticeships at the Culinary Olympics, Frankfurt, Germany; “Ice Masters Training” with Mark Daukas, Irvine, Calif.; and wine training by sommeliers at The Ritz-Carlton Hotel Company. He has participated in six annual Food and Wine Classics in Aspen, Colorado, and is a member of COPIA, The American Center for Wine, Food and the Arts.
Recipe archives feature dishes from acclaimed Executive Chef Josef Lageder of Balboa Bay Club’s First Cabin Restaurant, as well as Executive Chef Bill Bracken of The Island Hotel Newport Beach’s Palm Terrace Restaurant and Chef De Cuisine Adam Navidi of Hyatt Regency Huntington Beach Resort & Spa’s The Californian Restaurant. Chef Lageder is noted for both his traditional and contemporary approach to innovative and timeless dishes. His featured recipes include, Beef Consommé with Julienne of Chives Crepes and Quail Egg, Marinated Celery Root Salad, Roasted Holiday Goose and Gluehwein Spiced Wine. Chef Bill Bracken’s forward-thinking and inventive approach to food brings a special flare to the Palm Terrace’s signature American-style cuisine. Chef Bracken’s featured recipes include, Whole New Zealand Lamb Rack, Pan-Roasted Alaskan Halibut Chop, and Macaroni and Cheese. Chef Bracken is a recipient of the AAA Five Diamond Award. Chef Adam Navidi’s innovative creations have gained much recognition and garnered The Californian numerous accolades. His featured recipes include, Grilled Wild Summer Salmon with Oven Roasted Ratatouille, Yellow Tomato Emulsion & Intense Basil Oil, Stir-Fry Exotic Coastal Fruit Ginger Ice Cream, and Timbale of Avocado & California Estate Osetra Caviar.
Upcoming featured chefs will include Jeff Littlefield, Executive Chef of Shades Restaurant at the Hilton Waterfront Beach Resort; Executive Chef James Boyce of Studio, Montage’s signature restaurant; Executive Chef Lewis Butler, of Splashes at Surf & Sand Resort, as well as accomplished chefs from Laguna Cliffs Marriott, Newport Beach Marriott, St. Regis Monarch Beach, Hyatt Regency Newport Beach, South Coast Plaza, and Fashion Island. Cooking enthusiasts can also view Chef of the Month at www. www.theOCeanfrontCA.com.
About The OCeanfront
The OCeanfront is the exclusive collection of Southern California’s four premier coastal communities and is home to some of the world’s most breathtaking beaches, award-winning resorts and spas, superior restaurants, championship golf, distinguished art and cultural events and venues, abundant outdoor activities, world-class shopping and much more. The OCeanfront hotels include: Balboa Bay Club & Resort; Hilton Waterfront Beach Resort; Hyatt Regency Huntington Beach Resort & Spa; Hyatt Regency Newport Beach; The Island Hotel Newport Beach; Laguna Cliffs Marriott Resort and Spa; Montage Resort & Spa; Newport Beach Marriott; St. Regis Resort, Monarch Beach; and Surf & Sand Resort. Other members of The OCeanfront include Monarch Beach Golf Links, Pelican Hill Golf Club, Crystal Cove Promenade, Corona Del Mar Plaza, Fashion Island, South Coast Plaza, Anaheim/OC Visitor and Convention Bureau, Dana Point Visitors Bureau, Huntington Beach Conference and Visitors Bureau, Laguna Beach Visitors and Conference Bureau and Newport Beach Conference and Visitors Bureau. For more information, call 1-800-680-1249 or visit www.theOCeanfrontCA.com .
Each month The OCeanfront’s “Chef of the Month” will showcase a different chef and provide new recipes and tips on a weekly basis. All recipes will be archived on the site. Currently, the site features Thomas Ryan, Executive Chef of Pelican Hill’s Pelican Grill, where he is letting foodies in on his famed Tempura King Crab Salad. Chef Ryan is a graduate of the Culinary Institute of America, Hyde Park, New York, and is working toward becoming a Certified Executive Chef (CEC) with the American Culinary Federation. In addition, he has honed his culinary and management skills through a variety of other training and educational programs including two apprenticeships at the Culinary Olympics, Frankfurt, Germany; “Ice Masters Training” with Mark Daukas, Irvine, Calif.; and wine training by sommeliers at The Ritz-Carlton Hotel Company. He has participated in six annual Food and Wine Classics in Aspen, Colorado, and is a member of COPIA, The American Center for Wine, Food and the Arts.
Recipe archives feature dishes from acclaimed Executive Chef Josef Lageder of Balboa Bay Club’s First Cabin Restaurant, as well as Executive Chef Bill Bracken of The Island Hotel Newport Beach’s Palm Terrace Restaurant and Chef De Cuisine Adam Navidi of Hyatt Regency Huntington Beach Resort & Spa’s The Californian Restaurant. Chef Lageder is noted for both his traditional and contemporary approach to innovative and timeless dishes. His featured recipes include, Beef Consommé with Julienne of Chives Crepes and Quail Egg, Marinated Celery Root Salad, Roasted Holiday Goose and Gluehwein Spiced Wine. Chef Bill Bracken’s forward-thinking and inventive approach to food brings a special flare to the Palm Terrace’s signature American-style cuisine. Chef Bracken’s featured recipes include, Whole New Zealand Lamb Rack, Pan-Roasted Alaskan Halibut Chop, and Macaroni and Cheese. Chef Bracken is a recipient of the AAA Five Diamond Award. Chef Adam Navidi’s innovative creations have gained much recognition and garnered The Californian numerous accolades. His featured recipes include, Grilled Wild Summer Salmon with Oven Roasted Ratatouille, Yellow Tomato Emulsion & Intense Basil Oil, Stir-Fry Exotic Coastal Fruit Ginger Ice Cream, and Timbale of Avocado & California Estate Osetra Caviar.
Upcoming featured chefs will include Jeff Littlefield, Executive Chef of Shades Restaurant at the Hilton Waterfront Beach Resort; Executive Chef James Boyce of Studio, Montage’s signature restaurant; Executive Chef Lewis Butler, of Splashes at Surf & Sand Resort, as well as accomplished chefs from Laguna Cliffs Marriott, Newport Beach Marriott, St. Regis Monarch Beach, Hyatt Regency Newport Beach, South Coast Plaza, and Fashion Island. Cooking enthusiasts can also view Chef of the Month at www. www.theOCeanfrontCA.com.
About The OCeanfront
The OCeanfront is the exclusive collection of Southern California’s four premier coastal communities and is home to some of the world’s most breathtaking beaches, award-winning resorts and spas, superior restaurants, championship golf, distinguished art and cultural events and venues, abundant outdoor activities, world-class shopping and much more. The OCeanfront hotels include: Balboa Bay Club & Resort; Hilton Waterfront Beach Resort; Hyatt Regency Huntington Beach Resort & Spa; Hyatt Regency Newport Beach; The Island Hotel Newport Beach; Laguna Cliffs Marriott Resort and Spa; Montage Resort & Spa; Newport Beach Marriott; St. Regis Resort, Monarch Beach; and Surf & Sand Resort. Other members of The OCeanfront include Monarch Beach Golf Links, Pelican Hill Golf Club, Crystal Cove Promenade, Corona Del Mar Plaza, Fashion Island, South Coast Plaza, Anaheim/OC Visitor and Convention Bureau, Dana Point Visitors Bureau, Huntington Beach Conference and Visitors Bureau, Laguna Beach Visitors and Conference Bureau and Newport Beach Conference and Visitors Bureau. For more information, call 1-800-680-1249 or visit www.theOCeanfrontCA.com .
Equus Dining Deal Offers a Great Value for Two
The refined, classic cuisine of Equus is now offered at a simply delicious price. Every Tuesday during the month of April, two people can enjoy a five-course tasting dinner for $80, plus tax and gratuity. The menu will be created each week by Equus executive chef Josh Hillyard with the region’s freshest ingredients. For reservations at Equus, call 502-897-9721.
The very first Tuesday in April, Equus will offer a tasting menu featuring samples of the dishes owner/chef Dean Corbett’s team prepared at the end of March at the prestigious James Beard House in New York City.
For those who want all the flavors from the March Manhattan trip, on April 3, 4 and 5, both Corbett’s and Equus will offer tastes from the entire James Beard Dinner featuring eight courses for $75.
Equus is located at 122 Sears Ave in Louisville, Ky. Hours of operation are Monday through Saturday from 6 to 10 pm. For more information or to make reservations, call (502) 897-9721 or visit www.equusrestaurant.com.
Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. Dinner hours are 5 to 11 p.m. Monday through Saturday. For more information or to make reservations, call (502) 327-5058.
The very first Tuesday in April, Equus will offer a tasting menu featuring samples of the dishes owner/chef Dean Corbett’s team prepared at the end of March at the prestigious James Beard House in New York City.
For those who want all the flavors from the March Manhattan trip, on April 3, 4 and 5, both Corbett’s and Equus will offer tastes from the entire James Beard Dinner featuring eight courses for $75.
Equus is located at 122 Sears Ave in Louisville, Ky. Hours of operation are Monday through Saturday from 6 to 10 pm. For more information or to make reservations, call (502) 897-9721 or visit www.equusrestaurant.com.
Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. Dinner hours are 5 to 11 p.m. Monday through Saturday. For more information or to make reservations, call (502) 327-5058.
Friday, March 21, 2008
New Cookbook Developed for Individuals Impacted by Obesity
The Walk from Obesity is excited to debut the official Walk from Obesity Cookbook. This cookbook provides readers healthy delectable recipes that offer their palate a flavorful sense of exquisite taste and nutrition. The proceeds from this cookbook directly benefit the Walk from Obesity. The Walk from Obesity is the nation's largest gathering of individuals affected by obesity.
The cookbook contains a variety of recipe categories, such as appetizers, beef, seafood, pork, poultry and much more. Some of the recipes from the book include, Herb Rubbed Roasted Beef Tenderloin, Tuscan Shrimp Farfalle, Chicken Linguini Primavera, Poblano Scallops and many more. This cookbook is also one of the only available featuring the nutrition facts for each recipe so you can easily manage serving size, caloric intake and much more.
Each year in September and October in cities all across the country, those affected by the disease of obesity join forces and walk to raise money for research, education, prevention and treatment of obesity. On average, more than 16,000 walkers, donors and supporters participate in this national event. To date, the Walk from Obesity has raised more than $2.3 million to support research and educational programs on behalf of those affected by obesity.
“This cookbook is truly an excellent resource for anyone at any stage of their weight-loss process. One of the most useful features of the cookbook is the inclusion of nutritional information for each recipe. From salads to entrees, the cookbook offers healthy, tasty recipes that are easy and fun to prepare,” said Joseph Nadglowski, Jr., OAC President and CEO.
The Walk from Obesity would like to thank Chef David Fouts for his time, knowledge and dedication to all those affected by obesity for developing the contents of the Walk from Obesity Cookbook. He is truly a pioneer in the culinary community and an inspiration to all who battle with obesity.
For more information on the Walk from Obesity Cookbook or to preorder your copy today, please visit www.walkfromobesity.com. The Walk from Obesity Cookbook costs $10 plus $4.95 for shipping and handling.
The cookbook contains a variety of recipe categories, such as appetizers, beef, seafood, pork, poultry and much more. Some of the recipes from the book include, Herb Rubbed Roasted Beef Tenderloin, Tuscan Shrimp Farfalle, Chicken Linguini Primavera, Poblano Scallops and many more. This cookbook is also one of the only available featuring the nutrition facts for each recipe so you can easily manage serving size, caloric intake and much more.
Each year in September and October in cities all across the country, those affected by the disease of obesity join forces and walk to raise money for research, education, prevention and treatment of obesity. On average, more than 16,000 walkers, donors and supporters participate in this national event. To date, the Walk from Obesity has raised more than $2.3 million to support research and educational programs on behalf of those affected by obesity.
“This cookbook is truly an excellent resource for anyone at any stage of their weight-loss process. One of the most useful features of the cookbook is the inclusion of nutritional information for each recipe. From salads to entrees, the cookbook offers healthy, tasty recipes that are easy and fun to prepare,” said Joseph Nadglowski, Jr., OAC President and CEO.
The Walk from Obesity would like to thank Chef David Fouts for his time, knowledge and dedication to all those affected by obesity for developing the contents of the Walk from Obesity Cookbook. He is truly a pioneer in the culinary community and an inspiration to all who battle with obesity.
For more information on the Walk from Obesity Cookbook or to preorder your copy today, please visit www.walkfromobesity.com. The Walk from Obesity Cookbook costs $10 plus $4.95 for shipping and handling.
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