Pasta is one dish you can prepare at home in a way that can be “dressed up” or “dressed down” to fit any meal or occasion. Creating a satisfying pasta dish can be easy, but can also go easily astray. Italian chef John Coletta has taken the mystery out of creating the perfect pasta meal in his new cookbook, 250 TRUE ITALIAN PASTA DISHES: Easy & Authentic Recipes Inspired by Quartino Ristorante Pizzeria Wine Bar (Robert Rose; September 2009; softcover/$24.95; ISBN: 978-0-7788-0221-1). Co-written with noted food writer Nancy Ross Ryan, the book provides home cooks with all the tips, tools, and techniques needed to produce delicious pasta meals.
“I grew up eating Italian pasta as it was meant to be prepared and enjoyed,” says Chef Coletta. “I hope that with this cookbook I can pass on that experience so that families everywhere can fully appreciate this delicious food.”
At the end of the day, a dish of pasta is a simple, affordable pleasure that is easy to execute in the home kitchen. It’s informal and meant to be shared and brought to the table in a big bowl or on a platter, to be served by the host or presented so that everyone can help themselves.
Coletta and Ryan have included an abundance of recipes for many different kinds of pasta — fresh and dried, festive and every day. Most are very easy to make and won’t take much time to prepare, while others are more complex and time-consuming, suitable for very special occasions. Some of the delicious recipes in the book include:
§ Conchiglie with Crab and Peas
§ Linguine with Turkey-Tomato Sauce
§ Macaroni and Cheese
§ Baked Penne with Mushrooms
§ Pappardelle with Pancetta and Fresh Ricota
§ Strozzapretti with Tuscan Kale
§ Fusili with Pancetta and Green Olives
§ Linguini with Salmon and Tomato Sauce
§ Leftover Oven-Browned Ziti with Leeks and Onions
§ Spaghetti alla Puttanesca
§ Spaghetti with Walnut Cream
In addition to his opening chapter “Pasta Express,” with 21 recipes that are ready to eat in about 30 minutes, Coletta has included chapters on fresh pasta making, meatless pasta, poultry and meat sauces, seafood pastas, leftover pasta, pasta salads, baked pastas, filled pastas, recipes devoted to kids, and even pasta desserts such as:
§ Sweet Frittata of Dido with Grapes and Pine Nuts
§ Apricot Ravioli with Rosemary
§ Orzo with Sweet Gorgonzola Cream, Pear and Walnuts
§ Fusili Pudding with Ricotta and Honey
§ Chocolate Cannelloni Filled with Sweet Ricotta and Oranges
“Creating a satisfying pasta dish in the Italian tradition can be easy, but can also go astray in so many ways: overcooking the pasta or drowning it in sauce to name just two. The sole purpose of this book is to give home cooks the instructions, skills, and recipes they need to prepare both store-bought and home-made pasta for their table.”
About the Authors
John Coletta is co-owner and chef of Quartino Ristorante Pizzeria Wine Bar, an urban Italian neighborhood restaurant and wine bar offering authentic regional Italian food in downtown Chicago. A first generation Italian-American born in New York City, Coletta was a gold medal winner in the 1984 and 1992 International Culinary Olympics. He began his culinary career apprenticing at the Waldorf Astoria Hotel under legendary executive chef Arno Schmidt. Coletta then worked under executive chef Seppi Renggli at New York’s famous Four Seasons restaurant. Coletta also trained in Europe with master chefs Alain Ducasse and Joel Robuchon. He was named one of 15 “America’s Rising Star Chefs,” and selected for a PBS television series and companion cookbook, and was featured along with Julia Child and Paul Bocuse as part of the Visiting Masters from the World of Foods program at the 1997 Epcot International Food and Wine Festival. Coletta has been featured in numerous newspapers and magazines. He lives with his family in Chicago.
Nancy Ross Ryan is the principal in Chicago-based Fresh Food Writing. She specializes in food writing and recipe development with an emphasis on cookbooks.
Thursday, October 15, 2009
Buffalo Wings & Rings Opens at the Food Court, Northgate Mall
Buffalo Wings & Rings is continuing an incredible growth streak with the opening of a family-owned location in its hometown of Cincinnati, OH. The newest Buffalo Wings & Rings is owned and operated by Alan and Amal Alsabbagh. The brand new eatery is now open in the Food Court at Northgate Mall, 9587 Colerain Avenue.
The husband-and-wife team is excited to open a counter service variation of the classic Buffalo Wings & Rings fast-casual restaurant. As part of the Food Court at Northgate Mall, the restaurant will offer shoppers and mall employees a full menu of popular Buffalo Wings & Rings options.
“Northgate Mall is a vibrant location with a bright future, and we are happy to be a part of a great retail environment,” Alan said. “We established a good reputation during the past three years at our previous location in Cincinnati Mills, so everyone at Northgate Mall is very excited that we are open. People love our food.”
Last year, Buffalo Wings & Rings achieved the top spot on Restaurant Business magazine’s annual “The Future 50” list, a ranking of the top 50 fastest-growing restaurant chains in the country. The chain also ranked in the top 500 franchises in the January 2009 issue of Entrepreneur.
The Buffalo Wings & Rings menu boasts a wide array of fare suited to both adults and kids, including traditional and boneless Buffalo-style wings, and hand-breaded chicken tenders – all available in nine sauces with five customizable levels of heat. Guests are encouraged to dunk their favorite wings in the Buffalo Wings & Rings homemade bleu cheese dressing. The menu also features massive burgers, crisp salads and authentic charbroiled gyros, plus a full range of appetizers including nachos, chili-drenched sloppy fries, popcorn shrimp, mozzarella sticks and the chain’s namesake “Rings” – curly-q fries available with or without Cajun seasoning.
Buffalo Wings & Rings is bringing five jobs to Northgate Mall. Alan and Amal are proud to be part of the Cincinnati community, and already have planned a slate of weekly promotions, including 49-Cent Wings on Tuesdays and 99-Cent Chicken Tenders on Thursdays.
Buffalo Wings & Rings at Northgate Mall will be open 10 a.m. to 9 p.m. Monday through Saturday and noon to 6 p.m. Sundays. For more information, call 513-671-WING.
About Buffalo Wings & Rings
Buffalo Wings & Rings is the fastest-growing privately owned franchised chain of restaurants in the nation serving Buffalo-style chicken wings, onion rings, burgers, chicken and salads. Founded in 1988 in Cincinnati, OH, Buffalo Wings & Rings operates franchised restaurants throughout the United States. Buffalo Wings & Rings was ranked the #1 fastest growing restaurant chain nationwide in the July 2008 issue of Restaurant Business, and ranked in the top 500 franchises in the January 2009 issue of Entrepreneur. For more information, visit www.buffalowingsandrings.com or call 513-831-WING.
The husband-and-wife team is excited to open a counter service variation of the classic Buffalo Wings & Rings fast-casual restaurant. As part of the Food Court at Northgate Mall, the restaurant will offer shoppers and mall employees a full menu of popular Buffalo Wings & Rings options.
“Northgate Mall is a vibrant location with a bright future, and we are happy to be a part of a great retail environment,” Alan said. “We established a good reputation during the past three years at our previous location in Cincinnati Mills, so everyone at Northgate Mall is very excited that we are open. People love our food.”
Last year, Buffalo Wings & Rings achieved the top spot on Restaurant Business magazine’s annual “The Future 50” list, a ranking of the top 50 fastest-growing restaurant chains in the country. The chain also ranked in the top 500 franchises in the January 2009 issue of Entrepreneur.
The Buffalo Wings & Rings menu boasts a wide array of fare suited to both adults and kids, including traditional and boneless Buffalo-style wings, and hand-breaded chicken tenders – all available in nine sauces with five customizable levels of heat. Guests are encouraged to dunk their favorite wings in the Buffalo Wings & Rings homemade bleu cheese dressing. The menu also features massive burgers, crisp salads and authentic charbroiled gyros, plus a full range of appetizers including nachos, chili-drenched sloppy fries, popcorn shrimp, mozzarella sticks and the chain’s namesake “Rings” – curly-q fries available with or without Cajun seasoning.
Buffalo Wings & Rings is bringing five jobs to Northgate Mall. Alan and Amal are proud to be part of the Cincinnati community, and already have planned a slate of weekly promotions, including 49-Cent Wings on Tuesdays and 99-Cent Chicken Tenders on Thursdays.
Buffalo Wings & Rings at Northgate Mall will be open 10 a.m. to 9 p.m. Monday through Saturday and noon to 6 p.m. Sundays. For more information, call 513-671-WING.
About Buffalo Wings & Rings
Buffalo Wings & Rings is the fastest-growing privately owned franchised chain of restaurants in the nation serving Buffalo-style chicken wings, onion rings, burgers, chicken and salads. Founded in 1988 in Cincinnati, OH, Buffalo Wings & Rings operates franchised restaurants throughout the United States. Buffalo Wings & Rings was ranked the #1 fastest growing restaurant chain nationwide in the July 2008 issue of Restaurant Business, and ranked in the top 500 franchises in the January 2009 issue of Entrepreneur. For more information, visit www.buffalowingsandrings.com or call 513-831-WING.
Maine Takes The Filter off of its Water
Summit Spring (www.summitspring.com), the bottled water company based out of the small town of Harrison, Maine, has announced the release of RAW WATER, the first ever spring water to be bottled directly from the source without any filtration, treatment, pumps or boreholes used in the process whatsoever.
“It’s not every day that the little guy gets to make such a big step,” commented N. Bryan Pullen, President of Summit Spring Water. “The fact that the State of Maine will allow this product on the market, with absolutely no filtration, is unprecedented and speaks to the sanctity of our historic source.”
Summit Spring gathers its water from one of the oldest and most revered natural free-flowing springs in North America, and has been celebrated for its uncommon purity since the beginning of its recorded history in the late 1700’s. This new product, RAW WATER, is nutrient rich; “living” spring water, blessed with essential minerals and gravity fed straight into a clear glass one liter bottle. The glass bottle is then placed immediately into a recycled-content brown paper bag lined with wax, to protect it from sunlight’s corruption and spoiling, further preserving the taste and clarity of the water inside.
“There are naturally occurring nutrients in ‘living’ spring water, such as microscopic algae, potassium, sodium, magnesium and calcium that are routinely being stripped out of bottled water through treatment, reverse osmosis and filtration. When water comes straight from the ground it has nourishing qualities that are not present in purified and treated water. The centuries old reputation of Summit Spring water as a ‘healing tonic’, in addition to extensive and continuous analysis allowed the regulatory agencies to give this unprecedented approval”, notes N. Bryan Pullen, President of Summit Spring Water.
Summit Spring Water is one of a select few bottled waters to carry the State of Maine Premium Grade designation, meeting the very stringent quality and testing guidelines developed by the Maine Department of Health and Human Services.
Summit Spring is located 750 ft. above sea level, is surrounded by pristine Maine forest and has been protected for centuries from man’s contamination. The unspoiled spring flows naturally, producing some of the purest source water on the planet – and unlike most bottled water, Summit Spring will go straight into the bottle, mere minutes after bubbling from the Earth with a natural purity only Mother Nature’s filtration process can provide.
This revolutionary product will feature a very unique packaging concept, with language denoting the great care that has been taken to protect and preserve the integrity of Summit Spring, making it possible to deliver raw water of this quality to consumers and is in response to growing worldwide concern about raw food, natural products, chemical treatments and disease.
RAW Water bares no nutrition label, as there is none required by the U.S government for 100% spring water that is pure, natural, untouched and untreated.
For additional information about Summit Spring, please visit: www.summitspring.com
“It’s not every day that the little guy gets to make such a big step,” commented N. Bryan Pullen, President of Summit Spring Water. “The fact that the State of Maine will allow this product on the market, with absolutely no filtration, is unprecedented and speaks to the sanctity of our historic source.”
Summit Spring gathers its water from one of the oldest and most revered natural free-flowing springs in North America, and has been celebrated for its uncommon purity since the beginning of its recorded history in the late 1700’s. This new product, RAW WATER, is nutrient rich; “living” spring water, blessed with essential minerals and gravity fed straight into a clear glass one liter bottle. The glass bottle is then placed immediately into a recycled-content brown paper bag lined with wax, to protect it from sunlight’s corruption and spoiling, further preserving the taste and clarity of the water inside.
“There are naturally occurring nutrients in ‘living’ spring water, such as microscopic algae, potassium, sodium, magnesium and calcium that are routinely being stripped out of bottled water through treatment, reverse osmosis and filtration. When water comes straight from the ground it has nourishing qualities that are not present in purified and treated water. The centuries old reputation of Summit Spring water as a ‘healing tonic’, in addition to extensive and continuous analysis allowed the regulatory agencies to give this unprecedented approval”, notes N. Bryan Pullen, President of Summit Spring Water.
Summit Spring Water is one of a select few bottled waters to carry the State of Maine Premium Grade designation, meeting the very stringent quality and testing guidelines developed by the Maine Department of Health and Human Services.
Summit Spring is located 750 ft. above sea level, is surrounded by pristine Maine forest and has been protected for centuries from man’s contamination. The unspoiled spring flows naturally, producing some of the purest source water on the planet – and unlike most bottled water, Summit Spring will go straight into the bottle, mere minutes after bubbling from the Earth with a natural purity only Mother Nature’s filtration process can provide.
This revolutionary product will feature a very unique packaging concept, with language denoting the great care that has been taken to protect and preserve the integrity of Summit Spring, making it possible to deliver raw water of this quality to consumers and is in response to growing worldwide concern about raw food, natural products, chemical treatments and disease.
RAW Water bares no nutrition label, as there is none required by the U.S government for 100% spring water that is pure, natural, untouched and untreated.
For additional information about Summit Spring, please visit: www.summitspring.com
Halloween Punch and Cocktail Recipes
Award-winning mixologist Victoria D’Amato-Moran has created a series of specialty Halloween drink recipes to toast the night fright. With ghoulishly green coloring, these haunting treats are as festive as they are delicious.
Midori Halloween Harvest
1 part Midori Melon Liqueur
1 part Dark Rum
1 part Light Rum
2 part White Cranberry Juice
1 part Unfiltered Apple Juice
1 part Simple Syrup
Juice of one lemon
*For a Punch Bowl (32 ounces) use this recipe X’s 8. Add the liquid ingredients and mix well. Top with apple slices, blueberries, and melon balls.
Midori Green Ghoul
1 part Midori Melon Liqueur
½ part Strega Liqueur or Yellow Chartreuss
½ part Canton Ginger Liqueur
Ginger Beer or Ginger Ale
Add first 3 ingredients into a shaker glass, add ice, shake, strain over ice in a
collins glass. Line the inside of the glass with strands of black licorice. Pour in contents of shaker and fill with ginger beer or ginger ale.
Midori Spider’s Kiss
1 part Midori® Melon Liqueur
1 part SKYY® Vodka
Fresh lemon juice
Garnish With An Orange Slice
Draw a chocolate web into a martini glass. Place in freezer and chill for a ghostly effect. Shake all ingredients and strain into glass. For a blood effect, drizzle grenadine down the side of the glass. Garnish with a chocolate dipped orange slice.
Midori Halloween Harvest
1 part Midori Melon Liqueur
1 part Dark Rum
1 part Light Rum
2 part White Cranberry Juice
1 part Unfiltered Apple Juice
1 part Simple Syrup
Juice of one lemon
*For a Punch Bowl (32 ounces) use this recipe X’s 8. Add the liquid ingredients and mix well. Top with apple slices, blueberries, and melon balls.
Midori Green Ghoul
1 part Midori Melon Liqueur
½ part Strega Liqueur or Yellow Chartreuss
½ part Canton Ginger Liqueur
Ginger Beer or Ginger Ale
Add first 3 ingredients into a shaker glass, add ice, shake, strain over ice in a
collins glass. Line the inside of the glass with strands of black licorice. Pour in contents of shaker and fill with ginger beer or ginger ale.
Midori Spider’s Kiss
1 part Midori® Melon Liqueur
1 part SKYY® Vodka
Fresh lemon juice
Garnish With An Orange Slice
Draw a chocolate web into a martini glass. Place in freezer and chill for a ghostly effect. Shake all ingredients and strain into glass. For a blood effect, drizzle grenadine down the side of the glass. Garnish with a chocolate dipped orange slice.
Wednesday, October 14, 2009
Good Just Got Better
The brand that has been delivering good information and advice to consumers for nearly 125 years has some great news to share. The Good Housekeeping Good Food pantry collection from Tulocay & Co. is now available on supermarket shelves around the country including Stop & Shop, Giant Eagle, Price Chopper and HyVee. Good has never been better.
The collection features a full range of all-natural pantry products that make it easy for time-pressed families to create delicious, healthy and affordable meals. Whether you’re a busy mom who wants to marinade a quick steak with a surprise kick or add a new twist to a basic pasta dish, Good Housekeeping’s Good Food Collection is the perfect choice. Each product label features a bonus “30 minutes or less” recipe, simple usage suggestions, health benefits and the Good Housekeeping Seal from the Good Housekeeping Research Institute.
“The Good Housekeeping Good Food collection will make it easier and more affordable than ever for our readers to create delicious meal options – and that’s good news,” said Glen Ellen Brown, vice president of Hearst Brand Development. “The range of flavors and versatility of use combined with the terrific value (each item $5.99 or less), offers great solutions from the brand she knows and trusts.”
The collection was inspired by favorite recipes from the Good Housekeeping test kitchen and features a medley of sauces that range from barbeques and marinades to Asian and Mexican flavors, pasta sauces, mustards and vinaigrettes. Featured products include Black Cherry Balsamic BBQ Glaze, a marinade for grilled lamb chops or pork tenderloin that is equally delicious as a dipping sauce, Asian Sesame Ginger Sauce, a stir fry necessity, a delectable Chile Lime Marinade, and Capers & Olives Pasta Sauce, the perfect accompaniment over spaghetti, fish, chicken or polenta. The range of options and versatile uses will complement any of your meal time recipes. For more information including retail locations and recipe ideas, please go to www.goodhousekeeping.com/goodfood.
About Good Housekeeping
Founded in 1885, Good Housekeeping (www.goodhousekeeping.com) magazine reaches 25 million readers each month. In addition to the print title, there is the Good Housekeeping Research Institute, the consumer product evaluation laboratory of Good Housekeeping magazine. Founded in 1900 and continuing today with the same mission, the Research Institute is dedicated to improving the lives of consumers and their families through education and product evaluation. Only products evaluated by the Good Housekeeping Research Institute can be accepted for advertising in the magazine, and thereby become eligible to display the Good Housekeeping Seal, the hallmark that provides assurance to readers that the products advertised in the magazine are backed by a two-year limited warranty against being defective, with specified exceptions. Readers can also interact with the brand on the digital front, with Good Housekeeping mobile (m.goodhousekeeping.com). In addition to its U.S. flagship, Good Housekeeping publishes 15 editions around the world. Hearst Magazines is a unit of Hearst Corporation (www.hearst.com) and is one of the world’s largest publishers of monthly magazines, with nearly 200 editions around the world, including 15 U.S. titles and 20 magazines in the United Kingdom, published through its wholly-owned subsidiary, The National Magazine Company Limited. Hearst reaches more adults than any other publisher of monthly magazines (73.4 million total adults, according to MRI, Spring 2009).
About Tulocay & Company
Founded in 1993, Tulocay & Company is an award-winning, premium food manufacturing company located in Napa Valley, California. Tulocay & Co. is passionate about food and finds inspiration for their products in the local flavors, as well as the global flavors found in the award-winning restaurants in the Napa Valley. House brands include the celebrated all-natural “Made In Napa Valley” specialty food brand, “Vineyard Pantry” value-priced, all natural supermarket brand and “Kingslake and Crane” premium granola brand. In addition to house brands, they also develop and manufacture shelf stable finished food products for a number of private label clients with regional and national distribution.
The collection features a full range of all-natural pantry products that make it easy for time-pressed families to create delicious, healthy and affordable meals. Whether you’re a busy mom who wants to marinade a quick steak with a surprise kick or add a new twist to a basic pasta dish, Good Housekeeping’s Good Food Collection is the perfect choice. Each product label features a bonus “30 minutes or less” recipe, simple usage suggestions, health benefits and the Good Housekeeping Seal from the Good Housekeeping Research Institute.
“The Good Housekeeping Good Food collection will make it easier and more affordable than ever for our readers to create delicious meal options – and that’s good news,” said Glen Ellen Brown, vice president of Hearst Brand Development. “The range of flavors and versatility of use combined with the terrific value (each item $5.99 or less), offers great solutions from the brand she knows and trusts.”
The collection was inspired by favorite recipes from the Good Housekeeping test kitchen and features a medley of sauces that range from barbeques and marinades to Asian and Mexican flavors, pasta sauces, mustards and vinaigrettes. Featured products include Black Cherry Balsamic BBQ Glaze, a marinade for grilled lamb chops or pork tenderloin that is equally delicious as a dipping sauce, Asian Sesame Ginger Sauce, a stir fry necessity, a delectable Chile Lime Marinade, and Capers & Olives Pasta Sauce, the perfect accompaniment over spaghetti, fish, chicken or polenta. The range of options and versatile uses will complement any of your meal time recipes. For more information including retail locations and recipe ideas, please go to www.goodhousekeeping.com/goodfood.
About Good Housekeeping
Founded in 1885, Good Housekeeping (www.goodhousekeeping.com) magazine reaches 25 million readers each month. In addition to the print title, there is the Good Housekeeping Research Institute, the consumer product evaluation laboratory of Good Housekeeping magazine. Founded in 1900 and continuing today with the same mission, the Research Institute is dedicated to improving the lives of consumers and their families through education and product evaluation. Only products evaluated by the Good Housekeeping Research Institute can be accepted for advertising in the magazine, and thereby become eligible to display the Good Housekeeping Seal, the hallmark that provides assurance to readers that the products advertised in the magazine are backed by a two-year limited warranty against being defective, with specified exceptions. Readers can also interact with the brand on the digital front, with Good Housekeeping mobile (m.goodhousekeeping.com). In addition to its U.S. flagship, Good Housekeeping publishes 15 editions around the world. Hearst Magazines is a unit of Hearst Corporation (www.hearst.com) and is one of the world’s largest publishers of monthly magazines, with nearly 200 editions around the world, including 15 U.S. titles and 20 magazines in the United Kingdom, published through its wholly-owned subsidiary, The National Magazine Company Limited. Hearst reaches more adults than any other publisher of monthly magazines (73.4 million total adults, according to MRI, Spring 2009).
About Tulocay & Company
Founded in 1993, Tulocay & Company is an award-winning, premium food manufacturing company located in Napa Valley, California. Tulocay & Co. is passionate about food and finds inspiration for their products in the local flavors, as well as the global flavors found in the award-winning restaurants in the Napa Valley. House brands include the celebrated all-natural “Made In Napa Valley” specialty food brand, “Vineyard Pantry” value-priced, all natural supermarket brand and “Kingslake and Crane” premium granola brand. In addition to house brands, they also develop and manufacture shelf stable finished food products for a number of private label clients with regional and national distribution.
Gling Launches Game-changing Recipes & Foods Database
I'd love to discuss a revolutionary Cooking web application for the Gluten-free community (http://www.gling.com).
Gling's Recipes and Foods databases are linked, allowing Gluten-free dieters to first find Gluten-free recipes, then research the specific ingredients within each recipe. When creating or viewing a recipe, ingredients automatically become hyperlinks to their corresponding record in the Foods database.
Because Gling is targeting the Gluten-free world, researching ingredients for safety is a game-changing feature that allows users to see what ingredients are safe/unsafe, even if that means different manufacturers who create a very similar item.
Gling is a new online destination for Gluten-free dieters, featuring not only Recipes and Food info, but a Locations database, original Articles and a hefty social backbone with Blogs, Tweets, Photos, etc. Since Gling's launch on 9/22, the response has been amazingly positive, with more than 35,000 page views from the US, Canada, Europe and Australia/New Zealand.
Gling's Recipes and Foods databases are linked, allowing Gluten-free dieters to first find Gluten-free recipes, then research the specific ingredients within each recipe. When creating or viewing a recipe, ingredients automatically become hyperlinks to their corresponding record in the Foods database.
Because Gling is targeting the Gluten-free world, researching ingredients for safety is a game-changing feature that allows users to see what ingredients are safe/unsafe, even if that means different manufacturers who create a very similar item.
Gling is a new online destination for Gluten-free dieters, featuring not only Recipes and Food info, but a Locations database, original Articles and a hefty social backbone with Blogs, Tweets, Photos, etc. Since Gling's launch on 9/22, the response has been amazingly positive, with more than 35,000 page views from the US, Canada, Europe and Australia/New Zealand.
Tuesday, October 13, 2009
Wholesome and Healing Golden Door Spa Recipes
Since the opening of the world-renowned Golden Door spa fifty years ago, guests have dined on an inspired collection of bold and innovative cuisine. The Golden Door chefs, eschewing food fads and fleeting diets, have always created an ever-evolving menu grounded in timelessly healthy and delicious whole foods — reminding guests that a healthy lifestyle can be a pleasurable choice. And now in GOLDEN DOOR COOKS AT HOME: Favorite Recipes from the Celebrated Spa (Clarkson Potter, April 2009; $40.00/hardcover), the spa’s executive chef Dean Rucker shares his most sought-after recipes and cooking tips.
With a focus on lean proteins, whole grains, fresh vegetables, and other wholesome foods, the recipes in GOLDEN DOOR COOKS AT HOME combine ingredients in remarkably delicious ways. After one bite of any of Chef Rucker’s dishes you’ll understand why his cuisine is a highlight of the Golden Door spa experience. These are just some of the creative recipes in the book:
· Creamy Cauliflower Soup with Caramelized Cauliflower
· Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy
· Adobo-Marinated Grass-Fed Flank Steak
· Soft Rosemary-Lemon Polenta with Sweet Corn, Oyster Mushrooms, and Rainbow Chard
· Warm Flourless Chocolate Cake with Orange Sauce
In addition to Chef Rucker’s recipes and his tips for enhancing flavor, the book also includes a detailed list of SuperFoods, and sidebars on mindful eating, meditation, and fitness. GOLDEN DOOR COOKS AT HOME is an all-encompassing celebration of fifty fantastic years from the number one spa in the country. Whether you are sharing these secrets with a friend as a holiday gift or jump-starting your own healthy eating plan, GOLDEN DOOR COOKS AT HOME belongs in every home cook’s library.
About the Authors
GOLDEN DOOR, a part of LXR Luxury Resorts and Hotels, has been the premier destination spa in the country since it opened in 1959. With architectural elements modeled after seventeenth- and eighteenth-century Japanese inns, and with programs incorporating Zen philosophies of balancing physical and spiritual health, it revolutionized the way America thought of the spa experience. Today, in addition to the original spa in Escondido, California, the Golden Door operates spas at The Boulders Resort in Carefree, Arizona; The Peaks Resort in Telluride, Colorado; Naples Grande Beach Resort, Florida; El Conquistador Resort in Fajarado, Puerto Rico; and most recently at Dakota Mountain Lodge in Park City, Utah. The Golden Door has previously published two books, The Golden Door Cooks Light & Easy and The Golden Door Cookbook (both authored by chef Michel Stroot). Visit www.goldendoor.com for more information.
DEAN RUCKER is a graduate of the California Culinary Academy, and came to the Golden Door in 2000 as sous-chef to chef Michel Stroot. In June 2005, Rucker was named executive chef, and his bold and fresh new American cuisine has been met with accolades ever since. His innovative approach to fresh ingredients and healthy food redefines spa food, focusing on what you can have instead of what you cannot. Rucker’s recipes have been featured in publications such as Self and the AARP magazine.
MARAH STETS is a food writer and editor. She lives near Washington, D.C., with her husband and their three children.
GOLDEN DOOR COOKS AT HOME
Favorite Recipes from the Celebrated Spa
by Dean Rucker with Marah Stets
Clarkson Potter
April 2009
$40.00/ Hardcover
ISBN 978-0-307-45079-1
With a focus on lean proteins, whole grains, fresh vegetables, and other wholesome foods, the recipes in GOLDEN DOOR COOKS AT HOME combine ingredients in remarkably delicious ways. After one bite of any of Chef Rucker’s dishes you’ll understand why his cuisine is a highlight of the Golden Door spa experience. These are just some of the creative recipes in the book:
· Creamy Cauliflower Soup with Caramelized Cauliflower
· Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy
· Adobo-Marinated Grass-Fed Flank Steak
· Soft Rosemary-Lemon Polenta with Sweet Corn, Oyster Mushrooms, and Rainbow Chard
· Warm Flourless Chocolate Cake with Orange Sauce
In addition to Chef Rucker’s recipes and his tips for enhancing flavor, the book also includes a detailed list of SuperFoods, and sidebars on mindful eating, meditation, and fitness. GOLDEN DOOR COOKS AT HOME is an all-encompassing celebration of fifty fantastic years from the number one spa in the country. Whether you are sharing these secrets with a friend as a holiday gift or jump-starting your own healthy eating plan, GOLDEN DOOR COOKS AT HOME belongs in every home cook’s library.
About the Authors
GOLDEN DOOR, a part of LXR Luxury Resorts and Hotels, has been the premier destination spa in the country since it opened in 1959. With architectural elements modeled after seventeenth- and eighteenth-century Japanese inns, and with programs incorporating Zen philosophies of balancing physical and spiritual health, it revolutionized the way America thought of the spa experience. Today, in addition to the original spa in Escondido, California, the Golden Door operates spas at The Boulders Resort in Carefree, Arizona; The Peaks Resort in Telluride, Colorado; Naples Grande Beach Resort, Florida; El Conquistador Resort in Fajarado, Puerto Rico; and most recently at Dakota Mountain Lodge in Park City, Utah. The Golden Door has previously published two books, The Golden Door Cooks Light & Easy and The Golden Door Cookbook (both authored by chef Michel Stroot). Visit www.goldendoor.com for more information.
DEAN RUCKER is a graduate of the California Culinary Academy, and came to the Golden Door in 2000 as sous-chef to chef Michel Stroot. In June 2005, Rucker was named executive chef, and his bold and fresh new American cuisine has been met with accolades ever since. His innovative approach to fresh ingredients and healthy food redefines spa food, focusing on what you can have instead of what you cannot. Rucker’s recipes have been featured in publications such as Self and the AARP magazine.
MARAH STETS is a food writer and editor. She lives near Washington, D.C., with her husband and their three children.
GOLDEN DOOR COOKS AT HOME
Favorite Recipes from the Celebrated Spa
by Dean Rucker with Marah Stets
Clarkson Potter
April 2009
$40.00/ Hardcover
ISBN 978-0-307-45079-1
Spoonful of Comfort
Ever wanted to send homemade chicken soup to a sick friend or family
member? Now, you can - without ever doing the cooking!
Forget flowers, Spoonful of Comfort is a brand new Florida Company that
features old-fashioned, homemade chicken soup that can be sent to a
loved one... anywhere in the country. They use a special recipe with all
natural ingredients - chicken stock, chicken, pasta noodles, carrots,
celery, onion, parsley, salt and pepper - no additives or preservatives.
With great care, the soup is prepared in small batches to draw out the
best flavors - and then jarred up and sent out upon order.
Each 64 ounce jar comes beautifully packaged and ready to enjoy - just
heat and eat! You can even order fresh rolls and homemade oatmeal
cookies to accompany the soup. So much better than flowers!
$32.00 www.spoonfulofcomfort.com
member? Now, you can - without ever doing the cooking!
Forget flowers, Spoonful of Comfort is a brand new Florida Company that
features old-fashioned, homemade chicken soup that can be sent to a
loved one... anywhere in the country. They use a special recipe with all
natural ingredients - chicken stock, chicken, pasta noodles, carrots,
celery, onion, parsley, salt and pepper - no additives or preservatives.
With great care, the soup is prepared in small batches to draw out the
best flavors - and then jarred up and sent out upon order.
Each 64 ounce jar comes beautifully packaged and ready to enjoy - just
heat and eat! You can even order fresh rolls and homemade oatmeal
cookies to accompany the soup. So much better than flowers!
$32.00 www.spoonfulofcomfort.com
Ask Coupon Sherpa blog debuts as interactive resource for frugal consumers
Most people are interested in saving a buck if they can. Recognizing this, a family of Internet savvy entrepreneurs - brothers Luke and Jesse Knowles – created Coupon Sherpa as a comprehensive resource where consumers can find online coupons, printable coupons and grocery coupons along with a free, downloadable iPhone application that provides access to mobile coupons. Now, the Knowles have introduced the Ask Coupon Sherpa blog, which is a resource that contains engaging features about money saving tips and also serves as an interactive site where consumers can ask questions and share shopping secrets of their own.
It was the Coupon Sherpa iPhone application that sparked the idea for the expanded Coupon Sherpa web site in August and the Ask Coupon Sherpa blog in September. Launched in April, the Coupon Sherpa iPhone application allows iPhone and iPod Touch users to access in-store coupons from their mobile device and present that coupon to the cashiers at participating merchants.
The Knowles received such an overwhelming response to the iPhone application that they decided to expand Coupon Sherpa into a one-stop online destination for coupons. The Ask Coupon Sherpa blog reflects the Knowles’ commitment to making the Coupon Sherpa site an engaging and fun community for cost-conscious consumers.
Coupon Sherpa is actually a cartoon character that is part of the Knowles’ network of frugal living web sites. Mr. Free Stuff and Mrs. Sweepstakes are other characters in the frugal living family.
On the Ask Coupon Sherpa blog, readers can type in shopping-related questions in the form on the home page and the Coupon Sherpa character will answer them via e-mail and Twitter.
“Our goal is to allow visitors to become actively involved in our site. We believe it will be a popular forum for like-minded people,” Luke Knowles said. “The Ask Coupon Sherpa blog contains useful information that helps people save money whether they are shopping online or in brick-and-mortar locations.”
Articles on the Ask Coupon Sherpa blog are professionally written and are broken into categories such as Grocery Shopping, Online Shopping, In-Store Shopping, Do-It-Yourself and How To. There is even a shopping glossary section that defines modern retail terminology (like BOGO, or Buy One Get One Free) and NED (No Expiration Date).
Among the recent features include “4 Products You Should Always Buy Generic,” 5 Tips for Shopping With Children,” “The 6 Biggest Retail Rip-offs You’re Probably Falling For,” and “20 Creative Uses for Plastic Grocery Bags.”
The Deal or Dud category lets you know if the item you are thinking about buying is worthwhile or a waste of money. A recent article explored the subject of As-Seen-On-TV fitness products. For example, Coupon Sherpa says the Perfect Pushup is a deal while the Lateral Thigh Trainer is a dud.
Coupon Sherpa is a comprehensive resource where consumers can find accurate and up-to-date online coupons, printable coupons and grocery coupons along with a free, downloadable iPhone application that provides access to mobile coupons. With the iPhone application, consumers can present the coupons (on their mobile devices) to the respective store’s cashier and receive the applicable discount. Merchants can post an unlimited amount of coupons on the application for free. For more information, visit www.couponsherpa.com.
It was the Coupon Sherpa iPhone application that sparked the idea for the expanded Coupon Sherpa web site in August and the Ask Coupon Sherpa blog in September. Launched in April, the Coupon Sherpa iPhone application allows iPhone and iPod Touch users to access in-store coupons from their mobile device and present that coupon to the cashiers at participating merchants.
The Knowles received such an overwhelming response to the iPhone application that they decided to expand Coupon Sherpa into a one-stop online destination for coupons. The Ask Coupon Sherpa blog reflects the Knowles’ commitment to making the Coupon Sherpa site an engaging and fun community for cost-conscious consumers.
Coupon Sherpa is actually a cartoon character that is part of the Knowles’ network of frugal living web sites. Mr. Free Stuff and Mrs. Sweepstakes are other characters in the frugal living family.
On the Ask Coupon Sherpa blog, readers can type in shopping-related questions in the form on the home page and the Coupon Sherpa character will answer them via e-mail and Twitter.
“Our goal is to allow visitors to become actively involved in our site. We believe it will be a popular forum for like-minded people,” Luke Knowles said. “The Ask Coupon Sherpa blog contains useful information that helps people save money whether they are shopping online or in brick-and-mortar locations.”
Articles on the Ask Coupon Sherpa blog are professionally written and are broken into categories such as Grocery Shopping, Online Shopping, In-Store Shopping, Do-It-Yourself and How To. There is even a shopping glossary section that defines modern retail terminology (like BOGO, or Buy One Get One Free) and NED (No Expiration Date).
Among the recent features include “4 Products You Should Always Buy Generic,” 5 Tips for Shopping With Children,” “The 6 Biggest Retail Rip-offs You’re Probably Falling For,” and “20 Creative Uses for Plastic Grocery Bags.”
The Deal or Dud category lets you know if the item you are thinking about buying is worthwhile or a waste of money. A recent article explored the subject of As-Seen-On-TV fitness products. For example, Coupon Sherpa says the Perfect Pushup is a deal while the Lateral Thigh Trainer is a dud.
Coupon Sherpa is a comprehensive resource where consumers can find accurate and up-to-date online coupons, printable coupons and grocery coupons along with a free, downloadable iPhone application that provides access to mobile coupons. With the iPhone application, consumers can present the coupons (on their mobile devices) to the respective store’s cashier and receive the applicable discount. Merchants can post an unlimited amount of coupons on the application for free. For more information, visit www.couponsherpa.com.
Two Butchers Take On Half Pig Under Brooklyn Bridge
New Amsterdam Market will be held on Sunday, October 25, 2009, from 11:00am to 4:00pm. The market will take place on South Street in Lower Manhattan, between Beekman Street and Peck Slip. The upcoming market will have a special focus on meat production, sourcing, and butchering, demonstrating an alternative to the industrial model whose safety and accountability was recently questioned by journalist Michael Moss earlier this month for his New York Times article "E. Coli Path Shows Flaws in Beef Inspection." (Sunday, October 3, 2009).
The New Amsterdam Market on October 25 will feature farmers and meat ranchers, regional distributors, butchers, and purveyors who can trace and identify the source of every pound of meat sold to the public, even to the specific head of cattle. "The trust-based food system being pioneered by this market's participants sets a new standard that can help direct our thinking about food" says Robert LaValva, director of New Amsterdam Market, which was founded in 2005 to revive the concept of a public market system. "Public markets, which are historically instituted with civic aims, have long allowed cities and regions to control their food supply while generating economic development."
The market will feature a meat cutting demonstration by Josh Applestone, whose Kingston, NY meat store - Fleisher's Grassfed and Organic Meats - helped reintroduce the concept of local sourcing and a revival of the art of butchering. Applestone, a fourth-generation butcher who first cut meat at his grandfather's shop in Brooklyn, will be joined by Tom Mylan, who apprenticed with Fleisher's, helped open Marlow and Daughters, and is now working with Brooklyn Kitchen to open the Meat Hook in Greenpoint, which embraces a similar philosophy. The two butchers will cut an entire side of pig at the market on October 25 and discuss how various cuts are used in home and restaurant cooking.
The October market will include New York City purveyors - local businesses which select, source, and sell quality products from the region - such as BoBo Poultry, Bklyn Larder, Dickson's Farmstand Meats, Marlow and Sons, Saxelby Cheesemongers, and the Health Shoppe of Morristown, NJ. "Vendors like this are the foundation of a permanent institution" says LaValva. "In our first full market season, they will be joined each month by a changing array of like-minded farmers, food producers, and advocates, demonstrating not only the potential impact of a permanent, public market, but also the role New York City will play as a leader in the ongoing evolution of our food system"
New Amsterdam Market will convene at the same location and time on Sunday, November 22 and Sunday, December 20 this year, completing its first full season of monthly markets.
The New Amsterdam Market on October 25 will feature farmers and meat ranchers, regional distributors, butchers, and purveyors who can trace and identify the source of every pound of meat sold to the public, even to the specific head of cattle. "The trust-based food system being pioneered by this market's participants sets a new standard that can help direct our thinking about food" says Robert LaValva, director of New Amsterdam Market, which was founded in 2005 to revive the concept of a public market system. "Public markets, which are historically instituted with civic aims, have long allowed cities and regions to control their food supply while generating economic development."
The market will feature a meat cutting demonstration by Josh Applestone, whose Kingston, NY meat store - Fleisher's Grassfed and Organic Meats - helped reintroduce the concept of local sourcing and a revival of the art of butchering. Applestone, a fourth-generation butcher who first cut meat at his grandfather's shop in Brooklyn, will be joined by Tom Mylan, who apprenticed with Fleisher's, helped open Marlow and Daughters, and is now working with Brooklyn Kitchen to open the Meat Hook in Greenpoint, which embraces a similar philosophy. The two butchers will cut an entire side of pig at the market on October 25 and discuss how various cuts are used in home and restaurant cooking.
The October market will include New York City purveyors - local businesses which select, source, and sell quality products from the region - such as BoBo Poultry, Bklyn Larder, Dickson's Farmstand Meats, Marlow and Sons, Saxelby Cheesemongers, and the Health Shoppe of Morristown, NJ. "Vendors like this are the foundation of a permanent institution" says LaValva. "In our first full market season, they will be joined each month by a changing array of like-minded farmers, food producers, and advocates, demonstrating not only the potential impact of a permanent, public market, but also the role New York City will play as a leader in the ongoing evolution of our food system"
New Amsterdam Market will convene at the same location and time on Sunday, November 22 and Sunday, December 20 this year, completing its first full season of monthly markets.
Friday, October 9, 2009
Coffee Experts Award Most Innovative Product To Friis Coffee
Did You Know:
• Americans drink 400 million cups of coffee each day
• 75% of total cups of coffee consumed in the U.S. are home brewed
• Coffee is the most popular drink in the world with 1.6 billion cups consumed everyday
• 4 out of 5 Americans drink coffee
• Coffee is the second largest commodity in the world in dollar value, second only to oil in world trade
• For other interesting facts about coffee, visit www.friiscoffee.com
Friis, Inc.™ (http://www.friiscoffee.com), developer and designer of premier coffee products, was awarded Most Innovative New Product by CoffeeTalk Magazine at Coffee Fest, the world’s most prestigious and best-attended tradeshow for specialty coffee.
The Friis Coffee Savor™ was selected by the coffee industry’s leading publication—CoffeeTalk—as the most innovative product during Coffee Fest Seattle 2009.
A video of the Friis Coffee Savor can be viewed at http://friiscoffee.com/commercials.
Available for less than $25, the Friis Coffee Savor™ is the only coffee canister in the world to eliminate the four main causes of flavor loss in whole bean and ground coffee—trapped CO2 gases, moisture, light and air.
“One of the most exciting aspects of Coffee Fest is our selection of the most innovative new coffee product,” said Miles Small, Editor of CoffeeTalk Magazine. “The Friis Coffee Savor is the deserving recipient of this year’s award because it’s the first storage solution that addresses all the reasons why coffee goes stale too quickly.”
The roasting process that creates the rich, full flavor coffee drinkers love also generates carbon dioxide gases. When these gases are trapped, they rapidly degrade and break down flavor and freshness. The Friis Coffee Savor is the only coffee storage canister with a built-in freshness valve to properly vent away CO2 gases while blocking out moisture, light and air.
“It is a great honor for the Friis Coffee Savor to be recognized by coffee experts as the most innovative new product, “ said H. Arthur Wing, President of Wing Enterprises, owner of Friis, Inc. “No one cares about coffee more than CoffeeTalk Magazine, and we couldn’t ask for a better recognition. The Friis Coffee Savor works; it keeps whole bean and ground coffee fresher for longer than any other product on the market. And the best part, consumers taste the Friis difference in under one week.”
Ideal for the home, office, R.V. or anywhere coffee is brewed, the easy-to-use, affordable and sleek Friis Coffee Savor can be purchased online at www.friiscoffee.com.
• Americans drink 400 million cups of coffee each day
• 75% of total cups of coffee consumed in the U.S. are home brewed
• Coffee is the most popular drink in the world with 1.6 billion cups consumed everyday
• 4 out of 5 Americans drink coffee
• Coffee is the second largest commodity in the world in dollar value, second only to oil in world trade
• For other interesting facts about coffee, visit www.friiscoffee.com
Friis, Inc.™ (http://www.friiscoffee.com), developer and designer of premier coffee products, was awarded Most Innovative New Product by CoffeeTalk Magazine at Coffee Fest, the world’s most prestigious and best-attended tradeshow for specialty coffee.
The Friis Coffee Savor™ was selected by the coffee industry’s leading publication—CoffeeTalk—as the most innovative product during Coffee Fest Seattle 2009.
A video of the Friis Coffee Savor can be viewed at http://friiscoffee.com/commercials.
Available for less than $25, the Friis Coffee Savor™ is the only coffee canister in the world to eliminate the four main causes of flavor loss in whole bean and ground coffee—trapped CO2 gases, moisture, light and air.
“One of the most exciting aspects of Coffee Fest is our selection of the most innovative new coffee product,” said Miles Small, Editor of CoffeeTalk Magazine. “The Friis Coffee Savor is the deserving recipient of this year’s award because it’s the first storage solution that addresses all the reasons why coffee goes stale too quickly.”
The roasting process that creates the rich, full flavor coffee drinkers love also generates carbon dioxide gases. When these gases are trapped, they rapidly degrade and break down flavor and freshness. The Friis Coffee Savor is the only coffee storage canister with a built-in freshness valve to properly vent away CO2 gases while blocking out moisture, light and air.
“It is a great honor for the Friis Coffee Savor to be recognized by coffee experts as the most innovative new product, “ said H. Arthur Wing, President of Wing Enterprises, owner of Friis, Inc. “No one cares about coffee more than CoffeeTalk Magazine, and we couldn’t ask for a better recognition. The Friis Coffee Savor works; it keeps whole bean and ground coffee fresher for longer than any other product on the market. And the best part, consumers taste the Friis difference in under one week.”
Ideal for the home, office, R.V. or anywhere coffee is brewed, the easy-to-use, affordable and sleek Friis Coffee Savor can be purchased online at www.friiscoffee.com.
Thursday, October 8, 2009
Morton's Welcomes Jeff Bueche as General Manager for Cincinnati
Morton’s The Steakhouse, renowned for its signature menu and legendary hospitality, announces the addition of Jeff Bueche as general manager for the Cincinnati restaurant.
Bueche brings more than 20 years of experience in the restaurant industry to the Cincinnati Morton’s. In his position as general manager, Bueche will oversee day-to-day operations, sales and marketing, development and training of staff and management, and financial responsibility while upholding Morton’s tradition of quality and excellence. Before coming to Morton’s Cincinnati, he previously served as general manager of Morton’s in Columbus, Ohio, and Honolulu, Hawaii, as well as a traveling chef for the company.
Before joining Morton’s, Bueche held a variety of culinary positions with a number of country clubs and resorts, including La Costa Resort & Spa in Carlsbad, Ca., Pinehurst Golf Resort in N.C., and The Cloister in Sea Island, Ga.
Bueche holds a culinary degree from the State University of New York and also completed an American Culinary Federation apprenticeship.
He currently resides in Cincinnati, Ohio.
Morton's The Steakhouse is located at 441 Vine Street. Dinner is served from 5:30 p.m. until 11 p.m. Monday through Saturday and 5 p.m. until 10 p.m. on Sundays. For information and reservations, please call (513) 621-3111 or visit www.mortons.com.
About Morton’s
Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.
The Company owns and operates 77 Morton's steakhouses located in 65 cities in 27 states, and in Puerto Rico and five international locations (Toronto, Singapore, Hong Kong, Macau, and Mexico City), as well as two Italian restaurants.
Bueche brings more than 20 years of experience in the restaurant industry to the Cincinnati Morton’s. In his position as general manager, Bueche will oversee day-to-day operations, sales and marketing, development and training of staff and management, and financial responsibility while upholding Morton’s tradition of quality and excellence. Before coming to Morton’s Cincinnati, he previously served as general manager of Morton’s in Columbus, Ohio, and Honolulu, Hawaii, as well as a traveling chef for the company.
Before joining Morton’s, Bueche held a variety of culinary positions with a number of country clubs and resorts, including La Costa Resort & Spa in Carlsbad, Ca., Pinehurst Golf Resort in N.C., and The Cloister in Sea Island, Ga.
Bueche holds a culinary degree from the State University of New York and also completed an American Culinary Federation apprenticeship.
He currently resides in Cincinnati, Ohio.
Morton's The Steakhouse is located at 441 Vine Street. Dinner is served from 5:30 p.m. until 11 p.m. Monday through Saturday and 5 p.m. until 10 p.m. on Sundays. For information and reservations, please call (513) 621-3111 or visit www.mortons.com.
About Morton’s
Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.
The Company owns and operates 77 Morton's steakhouses located in 65 cities in 27 states, and in Puerto Rico and five international locations (Toronto, Singapore, Hong Kong, Macau, and Mexico City), as well as two Italian restaurants.
Campbell Lodge Boys’ Home Spaghetti Dinner
Come and let us serve you a great meal for a great cause!!
The Campbell Lodge Boys’ Home Spaghetti Dinner is this Sunday from 4:00 to 7:00 p.m.
For those of you who are not familiar with the Campbell Lodge, it is a wonderful facility located overlooking the Ohio River in Northern Kentucky. It is a residential treatment facility for at risk boys and young men. These boys are offered therapeutic, guidance and educational services in a nurturing Christian environment, learning life skills to put them on a path to success.
The cost is $9.99 and includes endless spaghetti, meatballs & salad with a drink and a dessert!
The Campbell Lodge Boys’ Home Spaghetti Dinner is this Sunday from 4:00 to 7:00 p.m.
For those of you who are not familiar with the Campbell Lodge, it is a wonderful facility located overlooking the Ohio River in Northern Kentucky. It is a residential treatment facility for at risk boys and young men. These boys are offered therapeutic, guidance and educational services in a nurturing Christian environment, learning life skills to put them on a path to success.
The cost is $9.99 and includes endless spaghetti, meatballs & salad with a drink and a dessert!
Get Dressed and Sauced - 500 Best Sauces by George Geary
A favorite meal or recipe is often accompanied by a flavorful sauce or condiment such as ketchup, mustard, mayonnaise, salsa, or salad dressing, but many store-bought products contain unrecognizable and unfamiliar ingredients. What if you could whip up your favorite condiment in minutes? Cookbook author George Geary did just that, writing a cookbook to show home cooks how they can do it, too. 500 BEST SAUCES, SALAD DRESSINGS, MARINADES & MORE (Robert Rose; September 2009; softcover/$24.95; ISBN: 978-0-7788-0227-3) is a definitive encyclopedia of all things sauces, marinades and dressings.
“A while back a friend was rummaging in my refrigerator and was shocked to discover I didn’t have any salad dressings. I told her that I like to make my own, and that’s when it clicked — I couldn’t remember ever seeing a huge cookbook dedicated to dressings,” recounts Geary. “I realized how reassuring it is to know exactly what goes into the sauces and dressings I serve and enjoy.”
500 BEST SAUCES, SALAD DRESSINGS, MARINADES & MORE covers everything from white and red sauces, marinades and rubs to salsas, butters, spreads, and dessert sauces. Each of George’s incredibly easy and delicious recipes comes with extensive tips and techniques. Recipes include:
§ Fast and Easy Marinara Sauce
§ 15 Minute Pasta Sauce
§ Vodka Sauce
§ Citrus Aioli Sauce
§ Bolognese
§ Fresh Spicy Ginger Dressing
§ Cabernet Sauvignon Vinaigrette
§ Peach Citrus Vinaigrette
§ Cajun Mayonnaise
§ Roasted Red Pepper Ketchup
§ Tarragon Pickle Relish
§ Cool Cucumber Parsley Marinade
§ Orange Nutmeg Marinade
§ Béchamel Sauce
§ Port Wine Sauce
§ Orange Chipotle Salsa
§ 5 Mixed Fruit Salsa
§ Apple Kashmir Chutney
§ Gorgonzola Scallion Butter
§ Curry Cheese Spread
§ Deep Dark Truffle Sauce
§ Dark Chocolate Peanut Butter Fondue Sauce
In addition to a chapter on low-fat dressings, George provides readers with simple explanations of the equipment and basic pantry ingredients to have on-hand.
George explains that “homemade versions of sauces, marinades, and dressings don’t keep as long as their commercial counterparts, but there’s no doubt they taste better. Sample just one and you will toss out those ancient jars and bottles huddled in your fridge and start fresh. It’s easy and it’s fast. Now get dressed and sauced!”
About the Author
George Geary is passionate about cooking and loves to share that passion with others. He brings humor, energy and experience to every cooking class, demonstration, and personal appearance across the country, internationally, and on luxury cruises. His classes and culinary tours are sold-out months in advance. His wit and humor make understanding culinary concepts fun and interesting. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional and best-selling cookbook author. His books have taught home cooks everywhere how to bake and how to capitalize on use of the food processor. His latest book, 500 BEST SAUCES, SALAD DRESSINGS, MARINADES & MORE , teaches cooks how to get really get “dressed and sauced.” George’s previous titles include: 125 Best Cheesecake Recipes; The Cheesecake Bible; The Complete Baking Cookbook; 125 Best Food Processor Recipes; and 125 Best Biscuit Mix Recipes. George has shared some of his favorite recipes with television viewers on ABC, The Food Network, NBC, and PBS. He has been featured in the pages of Quick & Simple magazine, Food Product Design magazine, Pastry Art and Design magazine, and Better Homes & Gardens. When not traveling to teach, George lives in sunny Southern California. For more information, visit www.GeorgeGeary.com.
“A while back a friend was rummaging in my refrigerator and was shocked to discover I didn’t have any salad dressings. I told her that I like to make my own, and that’s when it clicked — I couldn’t remember ever seeing a huge cookbook dedicated to dressings,” recounts Geary. “I realized how reassuring it is to know exactly what goes into the sauces and dressings I serve and enjoy.”
500 BEST SAUCES, SALAD DRESSINGS, MARINADES & MORE covers everything from white and red sauces, marinades and rubs to salsas, butters, spreads, and dessert sauces. Each of George’s incredibly easy and delicious recipes comes with extensive tips and techniques. Recipes include:
§ Fast and Easy Marinara Sauce
§ 15 Minute Pasta Sauce
§ Vodka Sauce
§ Citrus Aioli Sauce
§ Bolognese
§ Fresh Spicy Ginger Dressing
§ Cabernet Sauvignon Vinaigrette
§ Peach Citrus Vinaigrette
§ Cajun Mayonnaise
§ Roasted Red Pepper Ketchup
§ Tarragon Pickle Relish
§ Cool Cucumber Parsley Marinade
§ Orange Nutmeg Marinade
§ Béchamel Sauce
§ Port Wine Sauce
§ Orange Chipotle Salsa
§ 5 Mixed Fruit Salsa
§ Apple Kashmir Chutney
§ Gorgonzola Scallion Butter
§ Curry Cheese Spread
§ Deep Dark Truffle Sauce
§ Dark Chocolate Peanut Butter Fondue Sauce
In addition to a chapter on low-fat dressings, George provides readers with simple explanations of the equipment and basic pantry ingredients to have on-hand.
George explains that “homemade versions of sauces, marinades, and dressings don’t keep as long as their commercial counterparts, but there’s no doubt they taste better. Sample just one and you will toss out those ancient jars and bottles huddled in your fridge and start fresh. It’s easy and it’s fast. Now get dressed and sauced!”
About the Author
George Geary is passionate about cooking and loves to share that passion with others. He brings humor, energy and experience to every cooking class, demonstration, and personal appearance across the country, internationally, and on luxury cruises. His classes and culinary tours are sold-out months in advance. His wit and humor make understanding culinary concepts fun and interesting. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional and best-selling cookbook author. His books have taught home cooks everywhere how to bake and how to capitalize on use of the food processor. His latest book, 500 BEST SAUCES, SALAD DRESSINGS, MARINADES & MORE , teaches cooks how to get really get “dressed and sauced.” George’s previous titles include: 125 Best Cheesecake Recipes; The Cheesecake Bible; The Complete Baking Cookbook; 125 Best Food Processor Recipes; and 125 Best Biscuit Mix Recipes. George has shared some of his favorite recipes with television viewers on ABC, The Food Network, NBC, and PBS. He has been featured in the pages of Quick & Simple magazine, Food Product Design magazine, Pastry Art and Design magazine, and Better Homes & Gardens. When not traveling to teach, George lives in sunny Southern California. For more information, visit www.GeorgeGeary.com.
More Review of SmartStax Corn Urged After Court Ruling
The hurried review and approval this summer by the U.S. Environmental Protection Agency (EPA) of Monsanto’s SmartStax genetically modified corn has now been called into question by the late September federal court ruling against a genetically modified, herbicide-resistant strain of sugar beets, according to the Interfaith Center on Corporate Responsibility (ICCR), a broad-based coalition of nearly 300 faith-based investors with over $100 billion in invested capital.
In March 2008, ICCR led a Web-based campaign targeting 63 leading U.S. restaurant, food, beverage and candy companies – including such household names as McDonald’s, Campbell Soup, Kellogg, Kraft Foods, Sara Lee, PepsiCo, Wendy’s and Hershey’s – urging them to weigh in against the planting of genetically modified sugar beets. More than 54,200 emails were sent to companies by consumers participating in the ICCR campaign. The genetically modified sugarbeet crop would be used to make the sugar contained in thousands of the most widely consumed food products in the U.S.
On September 21, 2009, Federal Judge Jeffrey White ruled that the government illegally approved the “Roundup-Ready” genetically modified, herbicide-resistant strain of sugar beets without adequately considering the chance they will contaminate other beet crops, a federal judge in San Francisco has ruled.
ICCR Executive Director, Laura Berry said: “This is a major vindication for the investors and members of ICCR that have alerted companies for years that the regulatory oversight system for genetically engineered foods is weak and does not protect food companies from potential liabilities. We know that food companies rely almost exclusively on the oversight of USDA, EPA and FDA, regarding genetically modified organism (GMO) products. It appears that food companies, and the public, are not being well served.”
A common misconception is that FDA “approval” is a safety assessment. The FDA, however, relies on safety data provided by the owner of the new genetically modified (GM) trait in it in “consultation” with the agency. The FDA’s approval letter to the applicant makes clear that all risk arising from the GM product remains with the applicant.
ICCR Board Chair Margaret Weber said: “The recent ruling by Federal District Judge White that the US Department of Agriculture failed to do an adequate environmental assessment prior to approval of planting GMO-sugar beets, is a high profile reminder of the weaknesses in the approval process. It raises questions about the recent and inadequate approval by EPA of SmartStax without public notification of opportunity to comment. SmartStax is a complex genetically engineered corn with a total of 8 inserted genes. The most inserted genes in previous approvals was three.”
SmartStax is jointly developed and marketed by Dow AgroSciences and Monsanto. SmartStax was approved by the EPA this summer after a rushed review process.
The sample letter text provided to consumers visiting the ICCR campaign Web site read as follows: “As a consumer, I am writing to urge your company to publicly oppose the spring 2008 planting of genetically modified sugar beets in the United States. You have the power to tell agribusiness firms that you won’t buy sugar made from genetically modified sugar beets. You should know that I am among the more than 50 percent of Americans who avoid genetically modified foods if given a choice. That means that if you publicly announce that your company will NOT use sugar from genetically modified sugar beets, I will be more likely to spend my hard-earned money with you. If you decide to use genetically modified sugar, I will avoid your products. And I would take that one step farther: If you fail to label your food or beverage as containing genetically modified sugar, I will have to operate on the assumption that it does contain the product … and I will avoid it just to be sa
fe. I am a big believer in consumers getting good information and having real choices. I do not want to be ‘forced’ to eat genetically modified sugar either because it is sneaked into my food on an undisclosed basis or because it is added into virtually all food and beverages.”
ABOUT ICCR
The Interfaith Center on Corporate Responsibility (http://www.iccr.org) is a coalition of nearly 300 faith-based institutional investors representing over $100 billion in invested capital. ICCR members bridge the divide between morality and markets by envisioning a civic economy that integrates ethical, environmental and social values. Inspired by faith, committed to action, ICCR members work to build a just and sustainable global community.
In March 2008, ICCR led a Web-based campaign targeting 63 leading U.S. restaurant, food, beverage and candy companies – including such household names as McDonald’s, Campbell Soup, Kellogg, Kraft Foods, Sara Lee, PepsiCo, Wendy’s and Hershey’s – urging them to weigh in against the planting of genetically modified sugar beets. More than 54,200 emails were sent to companies by consumers participating in the ICCR campaign. The genetically modified sugarbeet crop would be used to make the sugar contained in thousands of the most widely consumed food products in the U.S.
On September 21, 2009, Federal Judge Jeffrey White ruled that the government illegally approved the “Roundup-Ready” genetically modified, herbicide-resistant strain of sugar beets without adequately considering the chance they will contaminate other beet crops, a federal judge in San Francisco has ruled.
ICCR Executive Director, Laura Berry said: “This is a major vindication for the investors and members of ICCR that have alerted companies for years that the regulatory oversight system for genetically engineered foods is weak and does not protect food companies from potential liabilities. We know that food companies rely almost exclusively on the oversight of USDA, EPA and FDA, regarding genetically modified organism (GMO) products. It appears that food companies, and the public, are not being well served.”
A common misconception is that FDA “approval” is a safety assessment. The FDA, however, relies on safety data provided by the owner of the new genetically modified (GM) trait in it in “consultation” with the agency. The FDA’s approval letter to the applicant makes clear that all risk arising from the GM product remains with the applicant.
ICCR Board Chair Margaret Weber said: “The recent ruling by Federal District Judge White that the US Department of Agriculture failed to do an adequate environmental assessment prior to approval of planting GMO-sugar beets, is a high profile reminder of the weaknesses in the approval process. It raises questions about the recent and inadequate approval by EPA of SmartStax without public notification of opportunity to comment. SmartStax is a complex genetically engineered corn with a total of 8 inserted genes. The most inserted genes in previous approvals was three.”
SmartStax is jointly developed and marketed by Dow AgroSciences and Monsanto. SmartStax was approved by the EPA this summer after a rushed review process.
The sample letter text provided to consumers visiting the ICCR campaign Web site read as follows: “As a consumer, I am writing to urge your company to publicly oppose the spring 2008 planting of genetically modified sugar beets in the United States. You have the power to tell agribusiness firms that you won’t buy sugar made from genetically modified sugar beets. You should know that I am among the more than 50 percent of Americans who avoid genetically modified foods if given a choice. That means that if you publicly announce that your company will NOT use sugar from genetically modified sugar beets, I will be more likely to spend my hard-earned money with you. If you decide to use genetically modified sugar, I will avoid your products. And I would take that one step farther: If you fail to label your food or beverage as containing genetically modified sugar, I will have to operate on the assumption that it does contain the product … and I will avoid it just to be sa
fe. I am a big believer in consumers getting good information and having real choices. I do not want to be ‘forced’ to eat genetically modified sugar either because it is sneaked into my food on an undisclosed basis or because it is added into virtually all food and beverages.”
ABOUT ICCR
The Interfaith Center on Corporate Responsibility (http://www.iccr.org) is a coalition of nearly 300 faith-based institutional investors representing over $100 billion in invested capital. ICCR members bridge the divide between morality and markets by envisioning a civic economy that integrates ethical, environmental and social values. Inspired by faith, committed to action, ICCR members work to build a just and sustainable global community.
Why is everyone touting the benefits of agave nector?
Superstars like Oprah, Rachael Ray and Dr. Oz are touting the benefits of agave nector - but what is it and how can you add it to your diet?
According to Stephen Richards chef, author of the cookbook Delicious Meets Nutritious and the creator Xagave Nector - agave can be used in everything from your morning coffee to your homemade desserts.
Agave can cut calories and add to your health by switching if for sugar in any recipe especially desserts and condiments like ketchup, salad dressing and sauces.
Xagave (pronounced Zah-gah-vee) is a unique blend of inulin-rich blue agave (a water-soluble dietary fiber) and calcium-rich white agave. Chosen by chefs and recommended by doctors, Xagave adds countless health benefits as a delicious sweetener.
Richards is available for interviews and cooking demos on the following and more:
- Where does Agave come from and why is it good for you?
- Weight management with Xagave
- Healthy ways to satisfy your child's sweet tooth (and yours)
- Tips for removing sugar from your diet and adding years to your life
- Facts & Myths about natural sweeteners
- Seasonal recipes for healthier holidays
According to Stephen Richards chef, author of the cookbook Delicious Meets Nutritious and the creator Xagave Nector - agave can be used in everything from your morning coffee to your homemade desserts.
Agave can cut calories and add to your health by switching if for sugar in any recipe especially desserts and condiments like ketchup, salad dressing and sauces.
Xagave (pronounced Zah-gah-vee) is a unique blend of inulin-rich blue agave (a water-soluble dietary fiber) and calcium-rich white agave. Chosen by chefs and recommended by doctors, Xagave adds countless health benefits as a delicious sweetener.
Richards is available for interviews and cooking demos on the following and more:
- Where does Agave come from and why is it good for you?
- Weight management with Xagave
- Healthy ways to satisfy your child's sweet tooth (and yours)
- Tips for removing sugar from your diet and adding years to your life
- Facts & Myths about natural sweeteners
- Seasonal recipes for healthier holidays
Duff This Weekend in NY
What: Chef Duff Goldman of Charm City Cakes and Food Network’s hit series Ace of Cakes is hosting a cake decorating class for young chefs-to-be at the Food Network New York City Wine & Food Festival. At the event, Chef Duff and his crew will also show the kids in attendance how to create and decorate their own mini fondant cakes using JAKKS Pacific’s Girl Gourmet Cake Bakery.
With the Girl Gourmet Cake Bakery, young bakers can whip up delicious mini 2-tiered fondant cakes in the microwave in just 30 seconds. Kids can decorate their mini masterpieces on the decorating turntable, using the air powered gel decorator gun and create away -- just like Duff does!
Who: Duff Goldman of Charm City Cakes and Food Network’s Ace of Cakes
Leading U.S. Toymaker, JAKKS Pacific, Inc.
Children and parents in attendance
When: Sunday, October 11, 2009 from 3:00pm – 5:00pm
Where: Chelsea Market Event Space – 75 Ninth Avenue, between West 15th and West 16th Streets
Why: To celebrate the launch of JAKKS Pacific’s Girl Gourmet Cake Bakery line featuring Chef Duff Goldman of Ace of Cakes and provide a fun-filled event teaching kids how to decorate mini fondant cakes, just like Duff does using the Girl Gourmet Cake Bakery. JAKKS Girl Gourmet products are now available at retailers nationwide. For more information, visit www.mygirlgourmet.com.
About JAKKS Pacific, Inc.
JAKKS Pacific, Inc (NASDAQ: JAKK) is a leading designer and marketer of toys and consumer products, with a wide range of products that feature some of the most popular children's toy licenses in the world. JAKKS’ diverse portfolio includes Action Figures, Art Activity Kits, Stationery, Writing Instruments, Performance Kites, Water Toys, Sports Activity Toys, Vehicles, Infant/Pre-School, Plush, Construction Toys, Electronics, Dolls, Dress-Up, Role Play, and Pet Toys and Accessories, sold under various proprietary brands including JAKKS Pacific®, Play Along®, Flying Colors®, Creative Designs International™, Road Champs®, Child Guidance®, Pentech®, Funnoodle®, Go Fly a Kite®, Color Workshop®, JAKKS Pets®, EyeClops®, Plug It In & Play TV Games™, Girl Gourmet®, Kids Only®, Tollytots® and Disguise. JAKKS is an award-winning licensee of several hundred nationally and internationally known trademarks including Disney®, Nickelodeon®, Warner Bros.®, World Wrestling Entertainment®, Ultimate Fighting Championship®, Graco® and Cabbage Patch Kids. JAKKS and THQ Inc. participate in a joint venture that has worldwide rights to publish and market World Wrestling Entertainment video games. For further information, visit www.jakks.com.
With the Girl Gourmet Cake Bakery, young bakers can whip up delicious mini 2-tiered fondant cakes in the microwave in just 30 seconds. Kids can decorate their mini masterpieces on the decorating turntable, using the air powered gel decorator gun and create away -- just like Duff does!
Who: Duff Goldman of Charm City Cakes and Food Network’s Ace of Cakes
Leading U.S. Toymaker, JAKKS Pacific, Inc.
Children and parents in attendance
When: Sunday, October 11, 2009 from 3:00pm – 5:00pm
Where: Chelsea Market Event Space – 75 Ninth Avenue, between West 15th and West 16th Streets
Why: To celebrate the launch of JAKKS Pacific’s Girl Gourmet Cake Bakery line featuring Chef Duff Goldman of Ace of Cakes and provide a fun-filled event teaching kids how to decorate mini fondant cakes, just like Duff does using the Girl Gourmet Cake Bakery. JAKKS Girl Gourmet products are now available at retailers nationwide. For more information, visit www.mygirlgourmet.com.
About JAKKS Pacific, Inc.
JAKKS Pacific, Inc (NASDAQ: JAKK) is a leading designer and marketer of toys and consumer products, with a wide range of products that feature some of the most popular children's toy licenses in the world. JAKKS’ diverse portfolio includes Action Figures, Art Activity Kits, Stationery, Writing Instruments, Performance Kites, Water Toys, Sports Activity Toys, Vehicles, Infant/Pre-School, Plush, Construction Toys, Electronics, Dolls, Dress-Up, Role Play, and Pet Toys and Accessories, sold under various proprietary brands including JAKKS Pacific®, Play Along®, Flying Colors®, Creative Designs International™, Road Champs®, Child Guidance®, Pentech®, Funnoodle®, Go Fly a Kite®, Color Workshop®, JAKKS Pets®, EyeClops®, Plug It In & Play TV Games™, Girl Gourmet®, Kids Only®, Tollytots® and Disguise. JAKKS is an award-winning licensee of several hundred nationally and internationally known trademarks including Disney®, Nickelodeon®, Warner Bros.®, World Wrestling Entertainment®, Ultimate Fighting Championship®, Graco® and Cabbage Patch Kids. JAKKS and THQ Inc. participate in a joint venture that has worldwide rights to publish and market World Wrestling Entertainment video games. For further information, visit www.jakks.com.
Sonoma Valley, an Epicurean Destination
Sonoma Valley has become known as much for its cuisine and epicurean experiences as for its award-winning wines. Fresh produce, local wines, cheeses, olive oils and breads are delicious staples of the Sonoma Valley culinary experience, while throughout the 17-mile valley, visitors can take part in a range of culinary experiences -- from wine blendings and farm excursions to cooking classes.
Sonoma Valley dining ranges from casual bakeries and cafes to celebrated wine country restaurants with extensive wine lists. Restaurants throughout the valley adapt their menus to suit the season, offering fresh, local agricultural products and ingredients. With its wines and homegrown produce harvested at the peak of freshness, Sonoma Valley is a food enthusiast's haven. While dining in Sonoma, customers encounter fare from such local growers and purveyors as Oak Hill Farms, The Patch, Vella Cheese Co., Artisan Bakers, The Basque Boulangerie, and The Olive Press, among others.
A sampling of acclaimed Sonoma restaurants that continually feature menus emphasizing local, fresh seasonal items include: Café La Haye, Carneros Bistro & Wine Bar, the girl & the fig, ESTATE, El Dorado Kitchen, Santé, Glen Ellen Inn and Saddles Steakhouse.
Beyond the delicious cuisine, food fanciers also can enjoy a range of culinary inspired activities as well as year round farmers markets and produce stands found throughout the region. Guests looking for interactive epicurean experiences while in Sonoma, have many options to choose from, including:
· Ramekins Culinary School offers a range of group and private cooking classes in two kitchens led by notable chefs and Ramekin’s instructors. www.ramekins.com
· From Farm to Table offers culinary field trips, including full day farm tours, farm and vineyard dinners, winemaker for a day experiences and more. www.fromfarmtotable.com
· Cooking Classes at the Depot Hotel’s Scuola Rustica are a light-hearted and relaxed event that includes a complete, lavish four- or five-course lunch or dinner with three or more vintage wines, all while guests learn new cooking skills. www.depothotel.com
· Blend your own wine at Ravenswood Winery - Guests have the chance to blend their own Zinfandel, and then take home a 375-ml bottle of the results. www.ravenswood-wine.com
· Learn about olive oil and, during the fall olive harvest, see olives being pressed into olive oil at Figone’s Olive Oil Company and The Olive Press. www.figoneoliveoil.com; www.theolivepress.com
· For private or group wine excursions customized to meet guests needs, local companies such as Valley Wine Tours, Artisan Wine Tours and California Wine Tours work with visitors to offer personalized wine experiences. www.valleywinetours.com; www.artisanwinetours.com; www.californiawinetours.com
· For a delectable tasting experience, visit Wine Country Chocolates’ Chocolate Tasting Room, where guests can taste chocolate and watch chocolatiers work in the viewable kitchen. www.winecountrychocolates.com
For information on Sonoma Valley’s epicurean and culinary offerings, visit www.sonomavalley.com.
The Sonoma Valley Visitors Bureau is a membership organization consisting of more than 350 hospitality related businesses. The Bureau coordinates the collection and dissemination of information about Sonoma Valley to visitors, local residents, travel writers, publications and other interested parties. The Bureau operates two visitor centers, which are open year-round seven days a week to welcome visitors to Sonoma Valley. For maps, guides, and touring instructions, stop by the Sonoma Valley Visitors Bureau (23570 Arnold Drive at Cornerstone Sonoma or on the Sonoma Plaza at 453 First Street East).
Sonoma Valley dining ranges from casual bakeries and cafes to celebrated wine country restaurants with extensive wine lists. Restaurants throughout the valley adapt their menus to suit the season, offering fresh, local agricultural products and ingredients. With its wines and homegrown produce harvested at the peak of freshness, Sonoma Valley is a food enthusiast's haven. While dining in Sonoma, customers encounter fare from such local growers and purveyors as Oak Hill Farms, The Patch, Vella Cheese Co., Artisan Bakers, The Basque Boulangerie, and The Olive Press, among others.
A sampling of acclaimed Sonoma restaurants that continually feature menus emphasizing local, fresh seasonal items include: Café La Haye, Carneros Bistro & Wine Bar, the girl & the fig, ESTATE, El Dorado Kitchen, Santé, Glen Ellen Inn and Saddles Steakhouse.
Beyond the delicious cuisine, food fanciers also can enjoy a range of culinary inspired activities as well as year round farmers markets and produce stands found throughout the region. Guests looking for interactive epicurean experiences while in Sonoma, have many options to choose from, including:
· Ramekins Culinary School offers a range of group and private cooking classes in two kitchens led by notable chefs and Ramekin’s instructors. www.ramekins.com
· From Farm to Table offers culinary field trips, including full day farm tours, farm and vineyard dinners, winemaker for a day experiences and more. www.fromfarmtotable.com
· Cooking Classes at the Depot Hotel’s Scuola Rustica are a light-hearted and relaxed event that includes a complete, lavish four- or five-course lunch or dinner with three or more vintage wines, all while guests learn new cooking skills. www.depothotel.com
· Blend your own wine at Ravenswood Winery - Guests have the chance to blend their own Zinfandel, and then take home a 375-ml bottle of the results. www.ravenswood-wine.com
· Learn about olive oil and, during the fall olive harvest, see olives being pressed into olive oil at Figone’s Olive Oil Company and The Olive Press. www.figoneoliveoil.com; www.theolivepress.com
· For private or group wine excursions customized to meet guests needs, local companies such as Valley Wine Tours, Artisan Wine Tours and California Wine Tours work with visitors to offer personalized wine experiences. www.valleywinetours.com; www.artisanwinetours.com; www.californiawinetours.com
· For a delectable tasting experience, visit Wine Country Chocolates’ Chocolate Tasting Room, where guests can taste chocolate and watch chocolatiers work in the viewable kitchen. www.winecountrychocolates.com
For information on Sonoma Valley’s epicurean and culinary offerings, visit www.sonomavalley.com.
The Sonoma Valley Visitors Bureau is a membership organization consisting of more than 350 hospitality related businesses. The Bureau coordinates the collection and dissemination of information about Sonoma Valley to visitors, local residents, travel writers, publications and other interested parties. The Bureau operates two visitor centers, which are open year-round seven days a week to welcome visitors to Sonoma Valley. For maps, guides, and touring instructions, stop by the Sonoma Valley Visitors Bureau (23570 Arnold Drive at Cornerstone Sonoma or on the Sonoma Plaza at 453 First Street East).
Wednesday, October 7, 2009
Pizza Expert
For everything you need to know about pizza, WorstPizza.com is the website of choice. There are cheese experts, wine experts, even expert tasters of beer and fish. Most would not think there is a real pizza connoisseur outside of Brooklyn or the Bronx. But the real Pizza Expert lives in Boca Raton and he knows a good pie when he tastes it.
Through his website, “The Pizza Expert” gives entertaining and thoughtful reviews of pizza and the parlors that sell it. He explains point-for-point, what is wrong with a slice and what can be done to improve it. Pizza parlor owners, take note. "Craig has helped shape our pizza into the amazing tasting pie it is and helped double our business with his outside the pizza box marketing" said Tony DiPietra, manager of Authentic Brooklyn Pizza in Boca Raton, Florida.
“The site actually started as a fun way to share my pizza follies with family and friends out of state,” says Craig Agranoff, founder of WorstPizza.com. “We're not out to hurt anyone and we want every pizza joint to be the best it can be. That's why we always give positive feedback on ways pizza restaurants can improve their pizza.”
The site has become so popular in fact Lapp regularly fields tweets, phone calls, and emails from pizza restaurant owners and managers wanting to know what they can do to improve their slice. They all want the exposure that the Pizza Expert can give them. Seeing this, Lapp decided to put together a team and a new site, www.ThePizzaExperts.com to advise these restaurateurs’ on how they can improve their pies.
About the Pizza Expert
The Pizza Expert is known as “Lapp” and his goal is to travel the world in search of the best pizza. He shares what he finds when he's had a slice on WorstPizza.com. Growing up in the New York Metro area, he learned what some of the best and worst pizza are like. Going beyond the “college dorm box pizza,” he looks for real, restaurant pizza with high standards of quality.
Through his website, “The Pizza Expert” gives entertaining and thoughtful reviews of pizza and the parlors that sell it. He explains point-for-point, what is wrong with a slice and what can be done to improve it. Pizza parlor owners, take note. "Craig has helped shape our pizza into the amazing tasting pie it is and helped double our business with his outside the pizza box marketing" said Tony DiPietra, manager of Authentic Brooklyn Pizza in Boca Raton, Florida.
“The site actually started as a fun way to share my pizza follies with family and friends out of state,” says Craig Agranoff, founder of WorstPizza.com. “We're not out to hurt anyone and we want every pizza joint to be the best it can be. That's why we always give positive feedback on ways pizza restaurants can improve their pizza.”
The site has become so popular in fact Lapp regularly fields tweets, phone calls, and emails from pizza restaurant owners and managers wanting to know what they can do to improve their slice. They all want the exposure that the Pizza Expert can give them. Seeing this, Lapp decided to put together a team and a new site, www.ThePizzaExperts.com to advise these restaurateurs’ on how they can improve their pies.
About the Pizza Expert
The Pizza Expert is known as “Lapp” and his goal is to travel the world in search of the best pizza. He shares what he finds when he's had a slice on WorstPizza.com. Growing up in the New York Metro area, he learned what some of the best and worst pizza are like. Going beyond the “college dorm box pizza,” he looks for real, restaurant pizza with high standards of quality.
Tuesday, October 6, 2009
Save Money & Shop Smarter with The Grocery Game
Teri Gault, founder of The Grocery Game (www.thegrocerygame.com) can teach you how to save money and shop smarter. With Valentines Day, Easter and even Mother’s Day approaching (the year is flying by!) it is the perfect time to know when, where and how to shop in order to maximize your money with the food you love!
The Grocery Game is a website that can save you hundreds of dollars on your grocery bill each month, offering shoppers an easy, and fun, way to reap substantial savings (even free items!) on their grocery bills, cutting them 50% or more. Tracking close to 10,000 items a week in each of over 160 supermarkets nationwide – The Grocery Game finds the lowest priced items, both advertised and unadvertised, and matches them with weekly specials and manufacturers’ coupons. Shoppers pay only about $5 per month for a one-store membership while saving, on average, more than $500 a month for a family of four.
For example, with Thanksgiving approaching, users of The Grocery Game saved 68% on Thanksgiving items including turkey, stuffing and pie. The Grocery Game’s weekly coupon list provides subscribers with tips on how to pay drastically less—and sometimes nothing at all—for a delicious holiday meal. It’s time to get shopping! Investing in the things you need early and filling in the gaps (as you get closer to the holiday) saves money.
Teri can also share tips/advice on how to (among many others):
· Frugally fresh - keep food fresh and save money
· Save green while going green – save money while buying organic
· Stack coupons to get the best deal – combine sales, manufacture’s coupons, incentives, etc. for the best deal
· Educate shoppers on grocery/food trends
· Warehouse stores – buying in bulk - is it worth it?
· Saving on groceries at the drug store
· How to eat healthy, good food but not break your wallet (or your budget)
· How to haggle – can it be done?
· Invest in groceries/choose the right supermarket
· How to know when to buy brand names and when to buy store names
· Stack coupons to get the best deal – combine sales, manufacturer’s coupons, incentives, etc for the best deal
The Grocery Game is a website that can save you hundreds of dollars on your grocery bill each month, offering shoppers an easy, and fun, way to reap substantial savings (even free items!) on their grocery bills, cutting them 50% or more. Tracking close to 10,000 items a week in each of over 160 supermarkets nationwide – The Grocery Game finds the lowest priced items, both advertised and unadvertised, and matches them with weekly specials and manufacturers’ coupons. Shoppers pay only about $5 per month for a one-store membership while saving, on average, more than $500 a month for a family of four.
For example, with Thanksgiving approaching, users of The Grocery Game saved 68% on Thanksgiving items including turkey, stuffing and pie. The Grocery Game’s weekly coupon list provides subscribers with tips on how to pay drastically less—and sometimes nothing at all—for a delicious holiday meal. It’s time to get shopping! Investing in the things you need early and filling in the gaps (as you get closer to the holiday) saves money.
Teri can also share tips/advice on how to (among many others):
· Frugally fresh - keep food fresh and save money
· Save green while going green – save money while buying organic
· Stack coupons to get the best deal – combine sales, manufacture’s coupons, incentives, etc. for the best deal
· Educate shoppers on grocery/food trends
· Warehouse stores – buying in bulk - is it worth it?
· Saving on groceries at the drug store
· How to eat healthy, good food but not break your wallet (or your budget)
· How to haggle – can it be done?
· Invest in groceries/choose the right supermarket
· How to know when to buy brand names and when to buy store names
· Stack coupons to get the best deal – combine sales, manufacturer’s coupons, incentives, etc for the best deal
Subscribe to:
Posts (Atom)