Cantina di Soave (www.cantinasoaveusa.com), one of the most recognized wineries in northern Italy's Veneto region, will begin Duca del Frassino picnic promotions to kick start the warm weather season. As spring and summer approach and snowy winter blues melt away, it is the perfect excuse to get outside, socialize and enjoy the outdoors with friends and family. The promotional events will include a national schedule of store tastings and a sweepstakes giveaway of a DUCA picnic cooler complete with place settings for two for a perfect outdoor picnic. All information can be found on the Cantina di Soave website.
Duca del Frassino is the first ever premium Italian wine-in-a-box, perfect to carry with you outdoors and enjoy lying on a blanket while having a picnic, watching fireworks and attending sporting events. Duca is available in four varieties: Garganega/Pinot Grigio, Durello/Chardonnay, Cabernet Sauvignon/Corvina and Merlot/Pinot Noir.
Two winners will be chosen every week during the months of May and June for the Duca sweepstakes prize. To enter the Duca sweepstakes, simply go to the Cantina di Soave website and register. The lucky winners will receive a Duca del Frassino picnic pack for 2, valued at $65. The picnic basket includes two plates, wine glasses, napkins, utensils and a box of Duca del Frassino wine.
A crowd pleaser, Duca is easy to enjoy at picnics, barbecues, and any outdoor parties, as well as at tailgating gatherings. Duca's food friendly wines contain the equivalent of four standard 750ml bottles, last up to five weeks upon opening and are attractively priced at $19.99 for an unbeatable value. The 100% recyclable box packaging eliminates the use of corks or glass, and includes a built-in spout. The convenient handle provides for easy transportation and no-spill use.
Enore Ceola, Managing Director of MW Imports, the importer of Duca del Frassino explained, “Duca is the perfect summer wine to share at any outdoor event. The four blends are delicious on their own and complement many different foods. The wine-in-a-box trend has exponentially increased over the past few years in the US and we are excited to begin these promotions in order to display Duca's versatility and drinkability to American wine enthusiasts.”
Wine in a box has seen tremendous growth in the US market within the last few years. Sales value of 3-liter premium boxed wine has increased by 46% and sales volume has increased by 27% since 2006. Statistics indicate that consumers are progressively more aware of the availability of high quality wine in the emerging wine-in-box category.*
Cantina di Soave was recently awarded the Rising Star Brand award from the Beverage Information Group in the March issue of Cheers magazine. CDS was noted for its “exceptional growth” for their Duca, Re Midas and Rocca Sveva brands. In addition, several Cantina di Soave wines will be featured during Soave Month at Eataly in New York City this May. Soave Month is a month-long celebration of Italy's favorite white wine with tastings in the Eataly wine store, seminars in Lidia's La Scuola, and a Soave Bar in La Piazza with food pairings and wines by the glass.
About Cantina di Soave
Cantina di Soave was founded in 1898 by a group of vine growers and wine producers who came together to improve production quality and bring a new value to consumers. Today more than 2,200 farmers are members of the cooperative and more than 14,800 acres are under vine.
Thursday, May 5, 2011
ASSOULINE Celebrates Coca-Cola’s 125th Anniversary
For 125 years, Coca-Cola has connected with more people in more places than any other product the world has ever known. First sipped at an Atlanta soda fountain as a hot weather pick-me-up, Coca-Cola has triumphed by engaging people, one by one. The company’s long-time leader Robert Woodruff sought always to have it “within arm’s length of desire.” He succeeded so well that Coca-Cola has become a part of our landscape, part of our rituals, part of our lives. This illustrated book celebrates the world’s most iconic beverage with the brand’s photographs, advertisements, and designs as well as memories from film, social history, and pop culture. Decade by decade, Coca-Cola represents the zeitgeist with nostalgia and flair.
Muhtar Kent is Chairman of the Board and Chief Executive Officer of The Coca-Cola Company. Mr. Kent joined The Coca-Cola Company in Atlanta in 1978 and has held a variety of marketing and operations roles throughout his career.
Coca-Cola is available for purchase at ASSOULINE Boutiques worldwide and through www.assouline.com
Direct links to the product page may be found here:
http://assouline.com/coca-cola.html
http://assouline.com/coca-cola-se.html
Muhtar Kent is Chairman of the Board and Chief Executive Officer of The Coca-Cola Company. Mr. Kent joined The Coca-Cola Company in Atlanta in 1978 and has held a variety of marketing and operations roles throughout his career.
Coca-Cola is available for purchase at ASSOULINE Boutiques worldwide and through www.assouline.com
Direct links to the product page may be found here:
http://assouline.com/coca-cola.html
http://assouline.com/coca-cola-se.html
Wednesday, May 4, 2011
Just In Time For Summer: The Brand That Introduced Blue Corn Tortilla Chips To The Market
No snack quite captures the literal and figurative flavor of July 4 – and Summer as a whole! – like a festive bag of tortilla chips. But not all tortilla chips are created equally.
This year, how about shedding light on a gourmet, award-winning line of chips some of your readers may not know about yet: Garden of Eatin’®, the number one brand of natural and organic tortilla chips in the country and the first to introduce blue corn tortilla chips to the market?
Just recently, in fact, Garden of Eatin’s breakthrough Original Blue Chips earned the prestigious certified award of distinction from American Culinary ChefsBest™- an independent judging organization dedicated to recognizing and honoring consumer products in America.
Outshining its closest competitor by a full 40% margin in terms of overall quality, Garden of Eatin’ Blue Chips were evaluated in such categories as overall flavor; purity of corn flavor; freshness of corn flavor; texture; and crunchiness.
Made from organic blue corn and wholesome garden ingredients, Garden of Eatin’ Blue Chips are the perfect party guest – fun, tasteful, celebratory and a hit with people of virtually all ages and snack preferences.
Like all Garden of Eatin’ products, Blue Chips (also available in an Unsalted variety) are made without any genetically modified ingredients, artificial flavors, colors or preservatives. In addition, they are both kosher and certified gluten-free.
Garden of Eatin’ Original Blue Chips are available in 9 oz. bags in natural food stores or in the snack or natural foods aisles of select grocery stores nationwide for a SRP of $3.49. Please visit www.gardenofeatin.com (a Hain Celestial Group brand) for more information.
This year, how about shedding light on a gourmet, award-winning line of chips some of your readers may not know about yet: Garden of Eatin’®, the number one brand of natural and organic tortilla chips in the country and the first to introduce blue corn tortilla chips to the market?
Just recently, in fact, Garden of Eatin’s breakthrough Original Blue Chips earned the prestigious certified award of distinction from American Culinary ChefsBest™- an independent judging organization dedicated to recognizing and honoring consumer products in America.
Outshining its closest competitor by a full 40% margin in terms of overall quality, Garden of Eatin’ Blue Chips were evaluated in such categories as overall flavor; purity of corn flavor; freshness of corn flavor; texture; and crunchiness.
Made from organic blue corn and wholesome garden ingredients, Garden of Eatin’ Blue Chips are the perfect party guest – fun, tasteful, celebratory and a hit with people of virtually all ages and snack preferences.
Like all Garden of Eatin’ products, Blue Chips (also available in an Unsalted variety) are made without any genetically modified ingredients, artificial flavors, colors or preservatives. In addition, they are both kosher and certified gluten-free.
Garden of Eatin’ Original Blue Chips are available in 9 oz. bags in natural food stores or in the snack or natural foods aisles of select grocery stores nationwide for a SRP of $3.49. Please visit www.gardenofeatin.com (a Hain Celestial Group brand) for more information.
Signature "Hangover Proof" Cinco De Mayo Cocktail!
a hangover-proof Cinco De Mayo cocktail, courtesy of MERCY, a new beverage that helps take the edge off of a night of celebration with friends by preventing the symptoms of a hangover.
"La Merced"
(by master alchemist Alexander Ott)
2 parts Riazul Premium Silver Tequila
5 parts Mexican beer
1 part grenadine
1 pinch of cayenne pepper
4 parts MERCY
In a pilsner glass, combine the ingredients in following order over ice: cayenne pepper, grenadine, tequila, then float with beer, garnish with a fresh lime “wheel” — and top with Mercy.
MERCY – a custom blend of amino acids, anti-oxidants and vitamins – is formulated and proven to replenish key nutrients and jump-start the body’s natural recovery process before hangover symptoms like headaches and nausea have the chance to set in.
For more information on MERCY, visit www.drinkmercy.com
"La Merced"
(by master alchemist Alexander Ott)
2 parts Riazul Premium Silver Tequila
5 parts Mexican beer
1 part grenadine
1 pinch of cayenne pepper
4 parts MERCY
In a pilsner glass, combine the ingredients in following order over ice: cayenne pepper, grenadine, tequila, then float with beer, garnish with a fresh lime “wheel” — and top with Mercy.
MERCY – a custom blend of amino acids, anti-oxidants and vitamins – is formulated and proven to replenish key nutrients and jump-start the body’s natural recovery process before hangover symptoms like headaches and nausea have the chance to set in.
For more information on MERCY, visit www.drinkmercy.com
Smokey Bones Bar and Fire Grill makes summer sizzle with a variety of new appetizers and entrees
Smokey Bones Bar & Fire Grill, the nationwide restaurant and bar specializing in good food, good drinks and good times, takes traditional styles of open-flame grilling to a whole new level. Adding its own twist to time-honored Southern techniques, the restaurant uses secret spice blends when using treatments such as dry rubs, cures and slow smoking for 11 hours over hickory logs every night, to give each dish a new kick of flavor and result in true soul satisfaction.
Smokey Bones Bar & Fire Grill reveals simple yet flavorful recipes, with an expansive selection to fulfill everyone’s cravings. Menu offerings are divided into the following categories: Fire Starters; Flat Breads; Wings & Things; Salads; Soups; Fire-Grilled Favorites; Burgers & Sandwiches; Chicken, Pasta & Seafood; and Smoked BBQ.
Appetizers on the menu, appropriately called Fire Starters, focus on dishes that are packed with flavor and ideal for a casual dining experience and upbeat sports-viewing atmosphere. Items include Skillet Cornbread served with melted pecan butter or Pretzel Bones served with sweet honey mustard leave customers salivating for more. NEW menu items include starters such as Cajun Shrimp Skillet tossed in Cajun Tabasco butter and served with pretzel bites; Kettle Chips lightly seasoned with bleu cheese, ancho cilantro and spicy buffalo garlic dipping sauces; Buff-a-que Flatbread, brushed with BBQ sauce, topped with a cheese blend and sliced BBQ chicken breast, and served with bleu cheese and diced celery; and the BBQ Chicken Flatbread, topped with sliced grilled chicken breast, red onions, asiago cheese, mixed cheeses and cilantro drizzle.
Smokey Bones is also offering a Create Your Own Combo option, which allows customers to choose two or three favorite main dishes and two regular side dishes, to create the meal of their dreams. Regular sides include Fire Roasted Corn, Baked Potato, Creamy Coleslaw, BBQ Baked Beans, French Fries, Fresh Steamed Broccoli, Mashed Potatoes and Brown Gravy and Cinnamon Apples. Diners can upgrade to premium sides, which are available for an additional $1, such as Loaded Mashed Potatoes, Loaded Baked Potatoes, Kettle Chips, Sweet Potato Stix, FireStix and Big Cheese Macaroni.
Entrées, or Fire-Grilled Favorites, allow customers to not only choose their own steak, but also season it. First, they select a Top Sirloin or New York Strip cut, as well as between 7-oz., 10-oz. and 12-oz. portions. Then, they can choose to have their meat seasoned with the steak-sauce lover’s Steakhouse Butter mixed with a cracked black pepper blend, then sliced and served, or with Button Mushroom Red Wine Sauce, slow-roasted and tossed with a variety of spices, then simmered in red wine and roasted garlic sauce. Diners can further personalize their orders by choosing any two regular sides or upgrading to premium sides for an additional $1 each or to soup or salad for $2.49. NEW entrées include Fire & Spice Pork Tenderloin, marinated in soy and garlic and charbroiled to perfection, then sliced and served with chipotle barbecue sauce; Ginger Teriyaki Pork Tenderloin, which uses a ginger teriyaki glaze instead; and Asiago Chicken Penne, which is coated and fire-grilled to perfection, tossed in a rich cream sauce and served on a bed of penne pasta with sun-dried tomato slices.
Guests can also enjoy healthier options, such as Leaf Lover Party Salads, and a half pan or full pan of House Salad, Caesar Salad or Nutty Chicken Salad so they can later indulge in a delicious desserts to finish off their dining experience.
Smokey Bones has recently remodeled 51 of its 67 locations, including Fort Lauderdale, Kissimmee and Wellington in Florida, Peachtree City in Georgia, Virginia Beach in Virginia, and Ronkonkoma and Syracuse in New York. Guests have always enjoyed the casual yet boisterous atmosphere at Smokey Bones, and now the new additions have added a new dimension to the restaurant such as high-definition, flat-screen televisions that bring the bar area to life and make it the perfect setting to watch live sporting events, high-top tables, clever imagery and new lighting, and many locations even feature pool tables. Most Smokey Bones locations are filled with liveliness and energy and is now enhanced by a vibrant new décor. Hosts, waiters and bartenders also inject their own personality into the customer service and dining.
About Smokey Bones:
Smokey Bones is a full-service bar and fire-grill restaurant that operates 67 locations in 17 states and employs nearly 4,000 people. It is owned by an affiliate of Boca Raton, FL-based Sun Capital Partners, whose portfolio of restaurants also includes Boston Market, Friendly’s, Sweet Tomatoes, Chevy’s Fresh Mex, Fazoli’s, Bruegger’s and other restaurant brands representing 2,200 locations and $3.4 billion in sales. For more information and restaurant locations, visit www.smokeybones.com.
Smokey Bones Bar & Fire Grill reveals simple yet flavorful recipes, with an expansive selection to fulfill everyone’s cravings. Menu offerings are divided into the following categories: Fire Starters; Flat Breads; Wings & Things; Salads; Soups; Fire-Grilled Favorites; Burgers & Sandwiches; Chicken, Pasta & Seafood; and Smoked BBQ.
Appetizers on the menu, appropriately called Fire Starters, focus on dishes that are packed with flavor and ideal for a casual dining experience and upbeat sports-viewing atmosphere. Items include Skillet Cornbread served with melted pecan butter or Pretzel Bones served with sweet honey mustard leave customers salivating for more. NEW menu items include starters such as Cajun Shrimp Skillet tossed in Cajun Tabasco butter and served with pretzel bites; Kettle Chips lightly seasoned with bleu cheese, ancho cilantro and spicy buffalo garlic dipping sauces; Buff-a-que Flatbread, brushed with BBQ sauce, topped with a cheese blend and sliced BBQ chicken breast, and served with bleu cheese and diced celery; and the BBQ Chicken Flatbread, topped with sliced grilled chicken breast, red onions, asiago cheese, mixed cheeses and cilantro drizzle.
Smokey Bones is also offering a Create Your Own Combo option, which allows customers to choose two or three favorite main dishes and two regular side dishes, to create the meal of their dreams. Regular sides include Fire Roasted Corn, Baked Potato, Creamy Coleslaw, BBQ Baked Beans, French Fries, Fresh Steamed Broccoli, Mashed Potatoes and Brown Gravy and Cinnamon Apples. Diners can upgrade to premium sides, which are available for an additional $1, such as Loaded Mashed Potatoes, Loaded Baked Potatoes, Kettle Chips, Sweet Potato Stix, FireStix and Big Cheese Macaroni.
Entrées, or Fire-Grilled Favorites, allow customers to not only choose their own steak, but also season it. First, they select a Top Sirloin or New York Strip cut, as well as between 7-oz., 10-oz. and 12-oz. portions. Then, they can choose to have their meat seasoned with the steak-sauce lover’s Steakhouse Butter mixed with a cracked black pepper blend, then sliced and served, or with Button Mushroom Red Wine Sauce, slow-roasted and tossed with a variety of spices, then simmered in red wine and roasted garlic sauce. Diners can further personalize their orders by choosing any two regular sides or upgrading to premium sides for an additional $1 each or to soup or salad for $2.49. NEW entrées include Fire & Spice Pork Tenderloin, marinated in soy and garlic and charbroiled to perfection, then sliced and served with chipotle barbecue sauce; Ginger Teriyaki Pork Tenderloin, which uses a ginger teriyaki glaze instead; and Asiago Chicken Penne, which is coated and fire-grilled to perfection, tossed in a rich cream sauce and served on a bed of penne pasta with sun-dried tomato slices.
Guests can also enjoy healthier options, such as Leaf Lover Party Salads, and a half pan or full pan of House Salad, Caesar Salad or Nutty Chicken Salad so they can later indulge in a delicious desserts to finish off their dining experience.
Smokey Bones has recently remodeled 51 of its 67 locations, including Fort Lauderdale, Kissimmee and Wellington in Florida, Peachtree City in Georgia, Virginia Beach in Virginia, and Ronkonkoma and Syracuse in New York. Guests have always enjoyed the casual yet boisterous atmosphere at Smokey Bones, and now the new additions have added a new dimension to the restaurant such as high-definition, flat-screen televisions that bring the bar area to life and make it the perfect setting to watch live sporting events, high-top tables, clever imagery and new lighting, and many locations even feature pool tables. Most Smokey Bones locations are filled with liveliness and energy and is now enhanced by a vibrant new décor. Hosts, waiters and bartenders also inject their own personality into the customer service and dining.
About Smokey Bones:
Smokey Bones is a full-service bar and fire-grill restaurant that operates 67 locations in 17 states and employs nearly 4,000 people. It is owned by an affiliate of Boca Raton, FL-based Sun Capital Partners, whose portfolio of restaurants also includes Boston Market, Friendly’s, Sweet Tomatoes, Chevy’s Fresh Mex, Fazoli’s, Bruegger’s and other restaurant brands representing 2,200 locations and $3.4 billion in sales. For more information and restaurant locations, visit www.smokeybones.com.
Tuesday, May 3, 2011
Honest Tea Launches Summertime Classic with a Twist: A Zero-Calorie Lemonade Sweetened with Organic Stevia
Honest Tea®, the nation's top-selling organic bottled tea company, is introducing zero-calorie Classic Lemonade, the first zero-calorie Honest Ade naturally sweetened with organic stevia. This new variety joins Passion Fruit Green Tea in the zero-calorie line-up.
Classic Lemonade is a delicious USDA-certified organic, caffeine-free thirst quencher. It delivers the refreshing tartness of fresh lemons perfectly balanced with naturally sweet organic stevia extract, an FDA-approved, leafy plant native to South America. Stevia delivers natural sweetness, but does not contain any calories.
“Most summertime drinks deliver short-term refreshment and long-term calories,” said Seth Goldman, President and TeaEO of Honest Tea. “Our Classic Lemonade provides the satisfying taste of fresh-squeezed lemons and you won’t have to worry about squeezing into your swimsuit.”
The zero-calorie beverage is being offered in Honest Tea’s PET bottle, which is fully recyclable and BPA-free and phthalates free, does not leach, and requires less energy to produce and ship. The label features a lemon slice as the wheel on an old-fashioned penny farthing bicycle.
Classic Lemonade will be available at a suggested price of $1.79 at a variety of retail stores in New England and the Mid-Atlantic starting in May 2011 and in expanded distribution to the West and East coasts later in the year. The drink has 0 grams of sugar and 0 calories per 8 fl. oz. serving.
For more information, visit www.honesttea.com. Follow Honest Tea on Twitter: @HonestTea and like us on Facebook: Facebook.com/HonestTea.
About Honest Tea
Honest Tea is the nation's top-selling organic bottled tea company with a mission to make great-tasting, truly healthy organic beverages sweetened with less sugar and fewer calories than most bottled beverages. Honest Tea's product lines include: Honest Tea ready-to-drink bottled teas in glass and PET #1 bottles, Honest Ade organic thirst quenchers, Honest Kids drink pouches and Honest CocoaNova, a brewed cacao infusion. All varieties are USDA-certified organic and Fair Trade Certified™. Since Honest Tea was founded in Bethesda, Md. in 1998, the company has sustained an annual compound growth rate of more than 60 percent. In addition to being named one of The Better World Shopping Guide's "Ten Best Companies on the Planet based on their overall social and environmental record," Honest Tea was also listed as one of PlanetGreen.com’s “Top 7 Green Corporations of 2010,” received Greenopia.com's coveted 4-Leaf Rating as "the greenest beverage company" for the third year in a row and was recently ranked by The Huffington Post as one of the leading "8 Revolutionary Socially Responsible Companies.” In March 2011, The Coca-Cola Company purchased Honest Tea, completing a transaction that began in 2008 when Coke took a minority interest in Honest Tea.
Classic Lemonade is a delicious USDA-certified organic, caffeine-free thirst quencher. It delivers the refreshing tartness of fresh lemons perfectly balanced with naturally sweet organic stevia extract, an FDA-approved, leafy plant native to South America. Stevia delivers natural sweetness, but does not contain any calories.
“Most summertime drinks deliver short-term refreshment and long-term calories,” said Seth Goldman, President and TeaEO of Honest Tea. “Our Classic Lemonade provides the satisfying taste of fresh-squeezed lemons and you won’t have to worry about squeezing into your swimsuit.”
The zero-calorie beverage is being offered in Honest Tea’s PET bottle, which is fully recyclable and BPA-free and phthalates free, does not leach, and requires less energy to produce and ship. The label features a lemon slice as the wheel on an old-fashioned penny farthing bicycle.
Classic Lemonade will be available at a suggested price of $1.79 at a variety of retail stores in New England and the Mid-Atlantic starting in May 2011 and in expanded distribution to the West and East coasts later in the year. The drink has 0 grams of sugar and 0 calories per 8 fl. oz. serving.
For more information, visit www.honesttea.com. Follow Honest Tea on Twitter: @HonestTea and like us on Facebook: Facebook.com/HonestTea.
About Honest Tea
Honest Tea is the nation's top-selling organic bottled tea company with a mission to make great-tasting, truly healthy organic beverages sweetened with less sugar and fewer calories than most bottled beverages. Honest Tea's product lines include: Honest Tea ready-to-drink bottled teas in glass and PET #1 bottles, Honest Ade organic thirst quenchers, Honest Kids drink pouches and Honest CocoaNova, a brewed cacao infusion. All varieties are USDA-certified organic and Fair Trade Certified™. Since Honest Tea was founded in Bethesda, Md. in 1998, the company has sustained an annual compound growth rate of more than 60 percent. In addition to being named one of The Better World Shopping Guide's "Ten Best Companies on the Planet based on their overall social and environmental record," Honest Tea was also listed as one of PlanetGreen.com’s “Top 7 Green Corporations of 2010,” received Greenopia.com's coveted 4-Leaf Rating as "the greenest beverage company" for the third year in a row and was recently ranked by The Huffington Post as one of the leading "8 Revolutionary Socially Responsible Companies.” In March 2011, The Coca-Cola Company purchased Honest Tea, completing a transaction that began in 2008 when Coke took a minority interest in Honest Tea.
Sling drinks with more finesse than Tom Cruise in Cocktail with new bar gadget
Nothing can ruin a party faster than a host with no beverage offerings. Whether your guests like their drinks shaken, stirred, with a twist, on the rocks or straight up, a new all-in-one gadget called the Bartule will have you pouring cocktails with more finesse than a professional bartender.
Bartule has a compact, interlocking design combining everything you need to fix a signature cocktail including: an ice bucket, bottle opener, corkscrew, jigger, citrus juicer with pulp removing handle and spout, and an ice bucket lid that can function as a salt rimmer or wine/champagne coaster. Each piece of the Bartule fits together to create a self-contained bar kit that can pull double-duty as a sculptural icebreaker at parties, backyard BBQ’s and first-date picnics.
Made from 100 percent recyclable, high-density polycarbonate and stainless steel, Bartule is dishwasher safe and indestructible, no matter how rowdy your party might get.
Bartule retails for $44.99 and is available in six colors: blue, red, green, clear, yellow and smoke. For more information or to purchase a Bartule, please visit www.bartule.com.
About Bartule
A fine furniture designer and builder by trade, Bartule creator Kit Clark came up with the concept of Bartule as a signature Bartule, LLC product. As the wine and bar accessory trade is a rapidly expanding market, Clark and Bartule LLC plan to release a complete range of creative bar accessories with one-of-a-kind functions and designs. The Bartule is the only bar accessory that provides consumers with an all-in-one party solution when throwing great social events. For more information on the Bartule, please visit www.Bartule.com
Bartule has a compact, interlocking design combining everything you need to fix a signature cocktail including: an ice bucket, bottle opener, corkscrew, jigger, citrus juicer with pulp removing handle and spout, and an ice bucket lid that can function as a salt rimmer or wine/champagne coaster. Each piece of the Bartule fits together to create a self-contained bar kit that can pull double-duty as a sculptural icebreaker at parties, backyard BBQ’s and first-date picnics.
Made from 100 percent recyclable, high-density polycarbonate and stainless steel, Bartule is dishwasher safe and indestructible, no matter how rowdy your party might get.
Bartule retails for $44.99 and is available in six colors: blue, red, green, clear, yellow and smoke. For more information or to purchase a Bartule, please visit www.bartule.com.
About Bartule
A fine furniture designer and builder by trade, Bartule creator Kit Clark came up with the concept of Bartule as a signature Bartule, LLC product. As the wine and bar accessory trade is a rapidly expanding market, Clark and Bartule LLC plan to release a complete range of creative bar accessories with one-of-a-kind functions and designs. The Bartule is the only bar accessory that provides consumers with an all-in-one party solution when throwing great social events. For more information on the Bartule, please visit www.Bartule.com
Farm Rich Introduces Stuffed Pretzel Bites
Pretzels have been around for hundreds of years and have become one of America’s favorite snacks (legend has it they were invented in 610 by French or Italian monks). Now, Farm Rich has updated this popular snack with the introduction of Farm Rich Stuffed Pretzel Bites, a bite-sized pretzel snack stuffed with cheese.
Designed to be a wholesome snack or appetizer for any occasion – from an after-school treat for hungry kids, to a hassle-free party appetizer – Stuffed Pretzel Bites are a healthier alternative to chips or french fries. Each appetizer serving size is just 110 calories and contains only 3 grams of fat and 0 grams trans-fat. In addition, they’re convenient and easy-to-prepare. In just minutes, these miniature soft pretzel bites stuffed with cheese come out of the oven or microwave warm and ready to eat.
“We took the best of the soft pretzel concept and created our own cheesy, bite-sized snack with flavor that will appeal to the entire family,” says Jennifer Meetz, director of marketing for Farm Rich. “They’re so quick to make, anyone can enjoy them at a moment’s notice, even on their busiest days.”
Pretzels have emerged as a recent trend in the snack food category. Popcorn, french fries and the like are moving aside as pretzel items take the lead. In fact, a 2010 research study* showed that consumers prefer mini hot snacks with cheese filling for added flavor, and stuffed, cheese-filled products will drive future growth in the frozen pretzel category. True to its promise to deliver snacks the entire family will enjoy, Farm Rich created its own take on pretzels with the new Stuffed Pretzel Bites.
With an average retail price of $6.99 (price may vary by retail location), each bag of Farm Rich Stuffed Pretzel Bites contains 34-38 pieces. And, for a limited time, consumers can receive a $1-off coupon at the Farm Rich Facebook page, http://www.facebook.com/FarmRichSnacks, by clicking on the coupon tab.
Stuffed Pretzel Bites are available nationally at Walmart stores as well as grocery stores. They join the Farm Rich line-up of frozen snacks and appetizers including Cheese Sticks, Philly Cheese Steaks, Pizza Slices, Mozzarella Bites, Stuffed Jalapeno Peppers and more. To learn more, visit www.farmrich.com.
Designed to be a wholesome snack or appetizer for any occasion – from an after-school treat for hungry kids, to a hassle-free party appetizer – Stuffed Pretzel Bites are a healthier alternative to chips or french fries. Each appetizer serving size is just 110 calories and contains only 3 grams of fat and 0 grams trans-fat. In addition, they’re convenient and easy-to-prepare. In just minutes, these miniature soft pretzel bites stuffed with cheese come out of the oven or microwave warm and ready to eat.
“We took the best of the soft pretzel concept and created our own cheesy, bite-sized snack with flavor that will appeal to the entire family,” says Jennifer Meetz, director of marketing for Farm Rich. “They’re so quick to make, anyone can enjoy them at a moment’s notice, even on their busiest days.”
Pretzels have emerged as a recent trend in the snack food category. Popcorn, french fries and the like are moving aside as pretzel items take the lead. In fact, a 2010 research study* showed that consumers prefer mini hot snacks with cheese filling for added flavor, and stuffed, cheese-filled products will drive future growth in the frozen pretzel category. True to its promise to deliver snacks the entire family will enjoy, Farm Rich created its own take on pretzels with the new Stuffed Pretzel Bites.
With an average retail price of $6.99 (price may vary by retail location), each bag of Farm Rich Stuffed Pretzel Bites contains 34-38 pieces. And, for a limited time, consumers can receive a $1-off coupon at the Farm Rich Facebook page, http://www.facebook.com/FarmRichSnacks, by clicking on the coupon tab.
Stuffed Pretzel Bites are available nationally at Walmart stores as well as grocery stores. They join the Farm Rich line-up of frozen snacks and appetizers including Cheese Sticks, Philly Cheese Steaks, Pizza Slices, Mozzarella Bites, Stuffed Jalapeno Peppers and more. To learn more, visit www.farmrich.com.
Superfruit Cookbook
With the new fascination on the
timeless art of home cooking and nutrition, the California Strawberry
Commission today announced the availability of a new cookbook full of
chef-created, mouth-watering strawberry recipes. Available in print
and e-book formats, “Strawberry Recipes for Everyday” is filled with
creative ways to serve one of the most popular fruits in the world.
“It’s evident that people everywhere are rediscovering the joy of
cooking in their homes for family and friends,” said Carolyn
O’Donnell, communications director at the California Strawberry
Commission. “We’re delighted to offer people a variety of ways to
access strawberry recipes, including a traditional-style cookbook,
online on our website and social media sites, mobile apps, and for the
first time, e-publications for devices such as the iPad, the Nook and
more.”
With recipes ranging from Strawberry and Goat Cheese Pizza and
Macadamia-Crusted Halibut with Grilled Strawberry and Mint Relish, to
Strawberry Smoothies and Strawberry Shortcake Sliders, the cookbook
delivers creative ways to serve the luscious superfruit. Readers will
also get tips on storing strawberries, nutrition information and more.
Availability and Pricing
“Strawberry Recipes for Everyday” is available in digital and print
formats in the following places:
• EPUB for Amazon Kindle at Amazon for $7.99 at http://amzn.to/gID2rs
• EPUB for Nook at Barnes & Noble for $7.99 - http://bit.ly/eDwBbC
• EPUB for Nook, iPad, Sony, Kobo and additional eReaders through the
FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
• PDF available through the FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
• 92 page, 8x10 Paperback at FastPencil Marketplace for $16.99 - http://bit.ly/mRhcvp
• EPUB for iPhone, iPad and iPod touch at Apple’s iBookstore for $7.99
– Available soon!
Royalties from book sales go to the California Strawberry Scholarship
Program that has already awarded students of California strawberry
harvest workers more than $1 million for college education.
Book Giveaway through May:
• Starting today, the California Strawberry Commission is conducting
the “Cookbook- a- Day-through-May-Giveaway” for its Facebook and
Twitter communities. Contest details can be found by visiting: http://bit.ly/gP6KF9
Connect with California Strawberries
• Visit the California strawberries page on Facebook – www.facebook.com/castrawberries
• Follow us on Twitter – www.twitter.com/castrawberries
• More about California strawberries – www.californiastrawberries.com
About the California Strawberry Commission
The California Strawberry Commission is a state government agency
representing an industry of 600 growers, shippers and processors of
California strawberries. With a focus on food safety education,
Commission strategies also include production and nutrition research,
trade relations, public policy and marketing communications.
timeless art of home cooking and nutrition, the California Strawberry
Commission today announced the availability of a new cookbook full of
chef-created, mouth-watering strawberry recipes. Available in print
and e-book formats, “Strawberry Recipes for Everyday” is filled with
creative ways to serve one of the most popular fruits in the world.
“It’s evident that people everywhere are rediscovering the joy of
cooking in their homes for family and friends,” said Carolyn
O’Donnell, communications director at the California Strawberry
Commission. “We’re delighted to offer people a variety of ways to
access strawberry recipes, including a traditional-style cookbook,
online on our website and social media sites, mobile apps, and for the
first time, e-publications for devices such as the iPad, the Nook and
more.”
With recipes ranging from Strawberry and Goat Cheese Pizza and
Macadamia-Crusted Halibut with Grilled Strawberry and Mint Relish, to
Strawberry Smoothies and Strawberry Shortcake Sliders, the cookbook
delivers creative ways to serve the luscious superfruit. Readers will
also get tips on storing strawberries, nutrition information and more.
Availability and Pricing
“Strawberry Recipes for Everyday” is available in digital and print
formats in the following places:
• EPUB for Amazon Kindle at Amazon for $7.99 at http://amzn.to/gID2rs
• EPUB for Nook at Barnes & Noble for $7.99 - http://bit.ly/eDwBbC
• EPUB for Nook, iPad, Sony, Kobo and additional eReaders through the
FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
• PDF available through the FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
• 92 page, 8x10 Paperback at FastPencil Marketplace for $16.99 - http://bit.ly/mRhcvp
• EPUB for iPhone, iPad and iPod touch at Apple’s iBookstore for $7.99
– Available soon!
Royalties from book sales go to the California Strawberry Scholarship
Program that has already awarded students of California strawberry
harvest workers more than $1 million for college education.
Book Giveaway through May:
• Starting today, the California Strawberry Commission is conducting
the “Cookbook- a- Day-through-May-Giveaway” for its Facebook and
Twitter communities. Contest details can be found by visiting: http://bit.ly/gP6KF9
Connect with California Strawberries
• Visit the California strawberries page on Facebook – www.facebook.com/castrawberries
• Follow us on Twitter – www.twitter.com/castrawberries
• More about California strawberries – www.californiastrawberries.com
About the California Strawberry Commission
The California Strawberry Commission is a state government agency
representing an industry of 600 growers, shippers and processors of
California strawberries. With a focus on food safety education,
Commission strategies also include production and nutrition research,
trade relations, public policy and marketing communications.
Eddie Merlot’s Adds Italian Flair
Looking for something new to try as summer approaches? Visit Eddie Merlot’s, May 1 – July 3, for their new Tour of Italy menu, featuring bold new flavors and true Italian cuisine, starting at $24.95.
Features include:
Appetizers
Clams Posillipo – Littleneck Clams simmered in tomato sauce, clam broth and garlic butter
Flatbread – with grilled figs, arugula and prosciutto
Entrees
Pork Osso Bucco – Dubroc Farms pork shank braised Osso Bucco style with roasted potatoes
Short Rib Bolognese – Rich tomato meat sauce with braised short rib of beef over pappardelle
Twin Filets Florentine Style – Twin filets over sautéed garlic spinach and tomatoes
Shrimp and Scallops Scampi over Pasta – Jumbo shrimp and sea scallops sautéed Scampi style over pasta
Seared Red Snapper with Lobster Pasta – Pan-seared red snapper filets with pasta tossed with lobster pieces and cream
Dessert
Citrus Semifreddo – Fresh lemon and lime juice frozen with eggs and cream
Fried Zeppole (donuts) with Zabaglione Sauce – Cinnamon and sugar coated fresh donuts with house-made Zabaglione cream
Caramel Macchiato Torte – Generous flavors of mocha, caramel and chocolate in sponge cake
To make the meal even more memorable, guests also can pair a glass of Santa Cristina Orvieto or Sangiovese with their meal for just $7.95. Or, enjoy a bottle for $29.95.
Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:
Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
Fort Wayne, 14 and 24 at Jefferson Pointe, 260-459-2222
Indianapolis, 96th and Keystone, 317-846-8303
Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266*
*The Louisville location will not be offering the Tour of Italy menu until Monday, May 9, due to the Kentucky Derby on May 7.
Features include:
Appetizers
Clams Posillipo – Littleneck Clams simmered in tomato sauce, clam broth and garlic butter
Flatbread – with grilled figs, arugula and prosciutto
Entrees
Pork Osso Bucco – Dubroc Farms pork shank braised Osso Bucco style with roasted potatoes
Short Rib Bolognese – Rich tomato meat sauce with braised short rib of beef over pappardelle
Twin Filets Florentine Style – Twin filets over sautéed garlic spinach and tomatoes
Shrimp and Scallops Scampi over Pasta – Jumbo shrimp and sea scallops sautéed Scampi style over pasta
Seared Red Snapper with Lobster Pasta – Pan-seared red snapper filets with pasta tossed with lobster pieces and cream
Dessert
Citrus Semifreddo – Fresh lemon and lime juice frozen with eggs and cream
Fried Zeppole (donuts) with Zabaglione Sauce – Cinnamon and sugar coated fresh donuts with house-made Zabaglione cream
Caramel Macchiato Torte – Generous flavors of mocha, caramel and chocolate in sponge cake
To make the meal even more memorable, guests also can pair a glass of Santa Cristina Orvieto or Sangiovese with their meal for just $7.95. Or, enjoy a bottle for $29.95.
Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:
Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
Fort Wayne, 14 and 24 at Jefferson Pointe, 260-459-2222
Indianapolis, 96th and Keystone, 317-846-8303
Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266*
*The Louisville location will not be offering the Tour of Italy menu until Monday, May 9, due to the Kentucky Derby on May 7.
Fishing for Sustainable Practices to Conserve Fisheries
Global fish production has reached an all-time high, according to research done by Nourishing the Planet (www.NourishingthePlanet.org) for the Worldwatch Institute's Vital Signs Online publication. Aquaculture, or fish farming - once a minor contributor to total fish harvest - increased 50-fold between the 1950s and 2008 and now contributes nearly half of all fish produced worldwide.
According to the United Nations Food and Agriculture Organization, an estimated 53 percent of fisheries are considered fully exploited - harvested to their maximum sustainable levels - with no room for expansion in production. Population growth and a higher demand for dietary protein are putting increasing pressure on depleted stocks and threatened ecosystems. Mainstream approaches to fisheries management have focused narrowly on short-term profit and boosting production. Worldwatch's analysis states that practices will need to shift to more sustainable strategies to meet demand and support fishing communities.
Increased farming of large predators, such as salmon and tuna, has led to overfishing of prey fish, including anchoveta and herring, which are commonly used as fishmeal. It generally takes at least three kilograms of feed to produce one kilogram of salmon. The shrinking of the numbers of prey species threatens the entire food chain, putting further stress on large predator stocks. "Even as we depend more on farmed fish, a growing scarcity of fish-feed may jeopardize future expansion of the industry," said Brian Halweil, Worldwatch senior researcher and co-project director of the Institute's Nourishing the Planet project, a two-year evaluation of agricultural innovations.
This could also negatively affect the economies of developing countries, home to the nearly 60 percent of the world's fishers that are classified as small-scale commercial or subsistence fishers. In Africa, an estimated 100 million people depend on fish from inland sources, such as lakes and rivers, for income as well as protein and much-needed micronutrients like vitamin A, calcium, iron, and zinc. But coastal fisheries across West Africa have declined by up to 50 percent in the last 30 years due to significant pressure from large industrial fleets.
Fisheries also provide important ecosystem services, such as storing and recycling nutrients and absorbing pollutants. "Fish farmers and the food industry will need to make ecological restoration as much a goal as meeting the growing demand for seafood," said Danielle Nierenberg, Nourishing the Planet co-project director.
Negotiations are currently under way at the World Trade Organization to establish new rules on fisheries subsidies that would eliminate unfair and environmentally destructive policies while ensuring a level playing-field and abundant resources for all fishers. But top-down fisheries management has had limited success in the past. In contrast, fisheries co-managed by local authorities and fishers themselves have emerged as a promising solution to replenishing depleting fish stocks.
In 2007, a group of Gambian women oyster harvesters formed the TRY Women's Oyster Harvesting Association. They have collectively agreed to close one tributary in their oyster territories for an entire year and to shorten their harvest season by two months. These practices may seem difficult in the short run, but they pay off over time, securing incomes and nutrition in their communities.
Worldwatch's Nourishing the Planet project has traveled to 25 countries across sub-Saharan Africa, shining a spotlight on communities that serve as models for a more sustainable future. The project is unearthing innovations in agriculture that can help alleviate hunger and poverty while also protecting the environment. These innovations are elaborated in the recently released report State of the World 2011: Innovations that Nourish the Planet. "By focusing on seafood and other often-ignored parts of the food chain, such efforts can help improve livelihoods and protect the ecosystems on which millions of people worldwide depend," said Nierenberg.
According to the United Nations Food and Agriculture Organization, an estimated 53 percent of fisheries are considered fully exploited - harvested to their maximum sustainable levels - with no room for expansion in production. Population growth and a higher demand for dietary protein are putting increasing pressure on depleted stocks and threatened ecosystems. Mainstream approaches to fisheries management have focused narrowly on short-term profit and boosting production. Worldwatch's analysis states that practices will need to shift to more sustainable strategies to meet demand and support fishing communities.
Increased farming of large predators, such as salmon and tuna, has led to overfishing of prey fish, including anchoveta and herring, which are commonly used as fishmeal. It generally takes at least three kilograms of feed to produce one kilogram of salmon. The shrinking of the numbers of prey species threatens the entire food chain, putting further stress on large predator stocks. "Even as we depend more on farmed fish, a growing scarcity of fish-feed may jeopardize future expansion of the industry," said Brian Halweil, Worldwatch senior researcher and co-project director of the Institute's Nourishing the Planet project, a two-year evaluation of agricultural innovations.
This could also negatively affect the economies of developing countries, home to the nearly 60 percent of the world's fishers that are classified as small-scale commercial or subsistence fishers. In Africa, an estimated 100 million people depend on fish from inland sources, such as lakes and rivers, for income as well as protein and much-needed micronutrients like vitamin A, calcium, iron, and zinc. But coastal fisheries across West Africa have declined by up to 50 percent in the last 30 years due to significant pressure from large industrial fleets.
Fisheries also provide important ecosystem services, such as storing and recycling nutrients and absorbing pollutants. "Fish farmers and the food industry will need to make ecological restoration as much a goal as meeting the growing demand for seafood," said Danielle Nierenberg, Nourishing the Planet co-project director.
Negotiations are currently under way at the World Trade Organization to establish new rules on fisheries subsidies that would eliminate unfair and environmentally destructive policies while ensuring a level playing-field and abundant resources for all fishers. But top-down fisheries management has had limited success in the past. In contrast, fisheries co-managed by local authorities and fishers themselves have emerged as a promising solution to replenishing depleting fish stocks.
In 2007, a group of Gambian women oyster harvesters formed the TRY Women's Oyster Harvesting Association. They have collectively agreed to close one tributary in their oyster territories for an entire year and to shorten their harvest season by two months. These practices may seem difficult in the short run, but they pay off over time, securing incomes and nutrition in their communities.
Worldwatch's Nourishing the Planet project has traveled to 25 countries across sub-Saharan Africa, shining a spotlight on communities that serve as models for a more sustainable future. The project is unearthing innovations in agriculture that can help alleviate hunger and poverty while also protecting the environment. These innovations are elaborated in the recently released report State of the World 2011: Innovations that Nourish the Planet. "By focusing on seafood and other often-ignored parts of the food chain, such efforts can help improve livelihoods and protect the ecosystems on which millions of people worldwide depend," said Nierenberg.
Sunflower Farmers Market Enhances Online Strategy to Engage Shoppers
Grocery Shopping Network (GSN) is pleased to announce the launch of Sunflower Farmers Market’s (Sunflower) newly enhanced consumer website. Based in Phoenix, Arizona; Sunflower operates 33 retail locations in 6 States including Colorado, Arizona, New Mexico, Nevada, Utah, Texas, and soon to be 34 retail locations in 7 States as they are opening their first store in California in May.
Strengthening their online strategy, Sunflower’s newly enhanced website provides interactive tools for shoppers that include a digital circular that allows shoppers to search by department or brand; a recipe center that includes wine parings; access to in-store specials and sales items; as well as the ability to create a master shopping list and a record of previous shopping lists.
“Sunflower Farmers Market has recognized that there is a huge middle market for healthier foods,” said Scott Lutz, President and CEO of Grocery Shopping Network. “Although this segment has entrenched competition, Sunflower has been able to establish itself and maintain its growth while offering a variety of products at 20%-30% below their competitors’ prices. We look forward to assisting Sunflower as they continue to grow by providing digital shopping tools and online resources that assist their shoppers."
Sunflower Farmers Market offers a variety of natural and organic foods through its store departments, including a Fruits and Vegetables Department that is home to a variety of seasonal, specialty, and local produce; a Meat and Fish Department that features prepared foods, Sunflower's own freshly made sausages, Harris Ranch all natural beef, and a large variety of seafood; a Bulk Foods Department that features a variety of 450 items; a Natural Living Department that features a variety of natural living products including vitamins, supplements, and a variety of beauty products; a Deli Department that features prepared foods, sliced meats, Sushi, freshly-baked breads, and 250 varieties of cheese; as well as Beer and Wine Departments in select locations.
“We are excited to enhance our “Serious Food at Silly Prices” concept online with new digital tools that will assist our customers,” said Steve Black, VP of Marketing and I.T. for Sunflower Farmers Market. “We have experienced tremendous growth over the past eight years as we have strived to serve the needs of budget conscious shoppers that are searching for affordable high quality natural and organic products. Today’s tech savvy consumer wants and needs a website that will make their weekly shopping experience more efficient. With all the features we’ll now have thru our partnership with GSN – we believe our customers will be very happy with their new on-line experience.”
About the Grocery Shopping Network, Inc.:
Grocery Shopping Network, Inc.connects consumers, retailers, and brands through its premier content, advertising, and software for retail websites. The company’s platform enables consumers to quickly plan a shopping trip or place an order online while providing savings as well as time and menu planning benefits. With GSN OutReach™ advertisers and retailers can target and reach their brand’s highest potential power shoppers from a national to neighborhood level utilizing premium publisher sites. GSN Store Site, with strategic partners, delivers retail & grocery websites in top US markets for brands to target consumers as they plan and shop online. GSN InSight™ provides advertising campaign ROI analysis backed by POS transaction data from over 40 million loyalty card holders. For additional information, please visit our website at: www.groceryshopping.net.
About Sunflower Farmers Market:
Sunflower Farmers Marketis a rapidly growing chain of full-service grocery stores offering consumers the highest quality natural and organic products at the lowest possible price. The company, founded in 2002, is a pioneer in developing the emerging value segment of the natural and organic foods retailing industry. They have remained true to their motto “Serious Food…Silly Prices®” since the market's inception. The company has 33 retail stores located throughout Colorado, Arizona, New Mexico, Nevada, Utah, Texas, and soon to be California.
Strengthening their online strategy, Sunflower’s newly enhanced website provides interactive tools for shoppers that include a digital circular that allows shoppers to search by department or brand; a recipe center that includes wine parings; access to in-store specials and sales items; as well as the ability to create a master shopping list and a record of previous shopping lists.
“Sunflower Farmers Market has recognized that there is a huge middle market for healthier foods,” said Scott Lutz, President and CEO of Grocery Shopping Network. “Although this segment has entrenched competition, Sunflower has been able to establish itself and maintain its growth while offering a variety of products at 20%-30% below their competitors’ prices. We look forward to assisting Sunflower as they continue to grow by providing digital shopping tools and online resources that assist their shoppers."
Sunflower Farmers Market offers a variety of natural and organic foods through its store departments, including a Fruits and Vegetables Department that is home to a variety of seasonal, specialty, and local produce; a Meat and Fish Department that features prepared foods, Sunflower's own freshly made sausages, Harris Ranch all natural beef, and a large variety of seafood; a Bulk Foods Department that features a variety of 450 items; a Natural Living Department that features a variety of natural living products including vitamins, supplements, and a variety of beauty products; a Deli Department that features prepared foods, sliced meats, Sushi, freshly-baked breads, and 250 varieties of cheese; as well as Beer and Wine Departments in select locations.
“We are excited to enhance our “Serious Food at Silly Prices” concept online with new digital tools that will assist our customers,” said Steve Black, VP of Marketing and I.T. for Sunflower Farmers Market. “We have experienced tremendous growth over the past eight years as we have strived to serve the needs of budget conscious shoppers that are searching for affordable high quality natural and organic products. Today’s tech savvy consumer wants and needs a website that will make their weekly shopping experience more efficient. With all the features we’ll now have thru our partnership with GSN – we believe our customers will be very happy with their new on-line experience.”
About the Grocery Shopping Network, Inc.:
Grocery Shopping Network, Inc.connects consumers, retailers, and brands through its premier content, advertising, and software for retail websites. The company’s platform enables consumers to quickly plan a shopping trip or place an order online while providing savings as well as time and menu planning benefits. With GSN OutReach™ advertisers and retailers can target and reach their brand’s highest potential power shoppers from a national to neighborhood level utilizing premium publisher sites. GSN Store Site, with strategic partners, delivers retail & grocery websites in top US markets for brands to target consumers as they plan and shop online. GSN InSight™ provides advertising campaign ROI analysis backed by POS transaction data from over 40 million loyalty card holders. For additional information, please visit our website at: www.groceryshopping.net.
About Sunflower Farmers Market:
Sunflower Farmers Marketis a rapidly growing chain of full-service grocery stores offering consumers the highest quality natural and organic products at the lowest possible price. The company, founded in 2002, is a pioneer in developing the emerging value segment of the natural and organic foods retailing industry. They have remained true to their motto “Serious Food…Silly Prices®” since the market's inception. The company has 33 retail stores located throughout Colorado, Arizona, New Mexico, Nevada, Utah, Texas, and soon to be California.
Smoothie King Unveils Organic Apple Acai Smoothie
Smoothie King, the 1973 creator of the nutritional smoothie, unveiled its first-ever organic smoothie offering with the debut of its new Organic Apple Acai smoothie. Created to satisfy the rising demand for organic food and beverage options, the healthy and delicious Organic Apple Acai smoothieoffers the tasty, nutritious Smoothie King flavors that fans know and love in a newly organic format.
The Organic Apple Acai Smoothie is a delicious blend of organic apple juice, acai and herbal nutrients. Combining the super food powers of the acai berry with the clean, tart flavors of fresh organic apple juice, the Organic Apple Acai Smoothie makes for the perfect snack or meal replacement at under 360 calories. Native to Central and South America, the acai berry is rich in antioxidants and amino acids and can help boost energy andpromote weight loss.
“More and more people are looking for organic options—for themselves and their families,” said Cindy Kuhnau, co-founder and executive vice president of Smoothie King. “We wanted to provide our fans with an organic product they can fit into their busy lifestyles—that both tastes good and satisfies this need. The Organic Apple Acai Smoothie is the first in what we hope to be an extended organic product line.”
The first organic smoothie to launch in the major quick service restaurant market category, the Organic Apple Acai smoothie further enhances Smoothie King’s lineup of healthy, function-based smoothies and snacks. The new offering is a part of Smoothie King's ‘Be Good to Yourself’ campaign and is available at all of its locations across the U.S.
About Smoothie King Franchises, Inc.
Smoothie King is a privately held, New Orleans-area-based franchise company and the premier Smoothie Bar and Nutritional Lifestyle Center in the industry. Smoothie King offers guests the original nutritional fresh-blended smoothie and healthy retail products, including sports beverages, energy bars, healthy snacks, vitamin supplements, herbs, minerals and other sports nutrition products. Smoothie King opened its first store in 1973 and started as the first franchised smoothie bar/health food store in the United States in 1989. Smoothie King currently has more than 600 units operating in 32 states, the Caymans and the Republic of Korea. In 2011, SmoothieKing was ranked no. 1 by Entrepreneur magazine in the juice bar category for the 18th year and no. 70 overall on the 2011 Franchise 500 list. Visit www.smoothieking.com; engage on Facebook www.facebook.com/SmoothieKing; follow us on Twitter at http://twitter.com/smoothieking
The Organic Apple Acai Smoothie is a delicious blend of organic apple juice, acai and herbal nutrients. Combining the super food powers of the acai berry with the clean, tart flavors of fresh organic apple juice, the Organic Apple Acai Smoothie makes for the perfect snack or meal replacement at under 360 calories. Native to Central and South America, the acai berry is rich in antioxidants and amino acids and can help boost energy andpromote weight loss.
“More and more people are looking for organic options—for themselves and their families,” said Cindy Kuhnau, co-founder and executive vice president of Smoothie King. “We wanted to provide our fans with an organic product they can fit into their busy lifestyles—that both tastes good and satisfies this need. The Organic Apple Acai Smoothie is the first in what we hope to be an extended organic product line.”
The first organic smoothie to launch in the major quick service restaurant market category, the Organic Apple Acai smoothie further enhances Smoothie King’s lineup of healthy, function-based smoothies and snacks. The new offering is a part of Smoothie King's ‘Be Good to Yourself’ campaign and is available at all of its locations across the U.S.
About Smoothie King Franchises, Inc.
Smoothie King is a privately held, New Orleans-area-based franchise company and the premier Smoothie Bar and Nutritional Lifestyle Center in the industry. Smoothie King offers guests the original nutritional fresh-blended smoothie and healthy retail products, including sports beverages, energy bars, healthy snacks, vitamin supplements, herbs, minerals and other sports nutrition products. Smoothie King opened its first store in 1973 and started as the first franchised smoothie bar/health food store in the United States in 1989. Smoothie King currently has more than 600 units operating in 32 states, the Caymans and the Republic of Korea. In 2011, SmoothieKing was ranked no. 1 by Entrepreneur magazine in the juice bar category for the 18th year and no. 70 overall on the 2011 Franchise 500 list. Visit www.smoothieking.com; engage on Facebook www.facebook.com/SmoothieKing; follow us on Twitter at http://twitter.com/smoothieking
Monday, May 2, 2011
Riazul Tequila - Signature Cinco De Mayo Cocktails
f you want to class it up this Cinco De Mayo, leave the salted rims behind and try these elegant recipes made with Riazul Premium Tequila, created by Cervantes Ramirez, Master Mixologist and General Manager of West Village speakeasy Little Branch.
Black Mamba
2 oz. Riazul Silver
¾ oz. Simple Sugar
¾ oz. Fresh lime juice
3 blackberries
Muddle 3 blackberries, combine ingredients. Shake, served up.
Repo Twist
2 oz. Riazul Reposado
¾ oz. fresh lime juice
¾ oz. simple sugar
Fresh mint leaf
2 slices skinned cucumber
Muddle together reposado, lime juice, simple sugar and fresh mint.
Garnish with cucumber slices.
Diablito
2 oz. Riazul Añejo
5 pieces of lime
¾ oz. simple sugar
2 slices skinned cucumber
3 dashes hot sauce
Muddle in a shaker filled with cracked ice, shake eight times and dump into a glass. Top off with 3 dashes of hot sauce.
Black Mamba
2 oz. Riazul Silver
¾ oz. Simple Sugar
¾ oz. Fresh lime juice
3 blackberries
Muddle 3 blackberries, combine ingredients. Shake, served up.
Repo Twist
2 oz. Riazul Reposado
¾ oz. fresh lime juice
¾ oz. simple sugar
Fresh mint leaf
2 slices skinned cucumber
Muddle together reposado, lime juice, simple sugar and fresh mint.
Garnish with cucumber slices.
Diablito
2 oz. Riazul Añejo
5 pieces of lime
¾ oz. simple sugar
2 slices skinned cucumber
3 dashes hot sauce
Muddle in a shaker filled with cracked ice, shake eight times and dump into a glass. Top off with 3 dashes of hot sauce.
Father and Son Water Duo Make a Splash
Icelandic Glacial is bottled at the source from the legendary Ölfus Spring, to provide customers around the world with a product of the very highest quality and exceptional purity, boasting a Total Dissolved Solid (TDS) level of 62 mg/l.
You can be sure that the first time this water comes into contact with open air is when you break the seal on your bottle and nothing is ever added in or taken out.
Founded by the father son duo, Jon and Christian Olafsson, Icelandic Gacial has exceeded their expectiations for new funding and is already seeing a significant boost in sales. The company reported that it had closed its current funding round at $10.2 million in new equity, which is more than $2m higher than the $8m reported in November of last year. In addition to significantly surpassing funding goals in 2010, the first quarter of 2011 has also exceeded expectations in sales for Icelandic Glacial. The company has seen an 80% boost in sales for 2011 thus far, driven in part by the nationwide listing of Icelandic Glacial in US convenience retailer Circle K, as well as steady growth within existing landmark retailers such as Hilton Hotels and Walgreens. Meanwhile Icelandic Glacial also increased its global reach with new distribution through ID Foods in Canada and the company’s first sales in China.
You can be sure that the first time this water comes into contact with open air is when you break the seal on your bottle and nothing is ever added in or taken out.
Founded by the father son duo, Jon and Christian Olafsson, Icelandic Gacial has exceeded their expectiations for new funding and is already seeing a significant boost in sales. The company reported that it had closed its current funding round at $10.2 million in new equity, which is more than $2m higher than the $8m reported in November of last year. In addition to significantly surpassing funding goals in 2010, the first quarter of 2011 has also exceeded expectations in sales for Icelandic Glacial. The company has seen an 80% boost in sales for 2011 thus far, driven in part by the nationwide listing of Icelandic Glacial in US convenience retailer Circle K, as well as steady growth within existing landmark retailers such as Hilton Hotels and Walgreens. Meanwhile Icelandic Glacial also increased its global reach with new distribution through ID Foods in Canada and the company’s first sales in China.
Revitalize & Hydrate Yourself Naturally ANYTIME with ReVyte Effervescent Tablets
ReVyte (www.revyte.com) is the revolutionary revitalization product that helps you revitalize yourself with a unique blend of natural ingredients designed to fight fatigue and awaken your zest for life.
ReVyte naturally replenishes your lost nutrients by revitalizing and hydrating your body so you can be your best anytime, day or night.
ReVyte is a sugar-free effervescent vitamin dietary supplement tablet using only pharmaceutical Grade “A” FDA approved ingredients. The effervescent tablet easily dissolves in water and with its quick absorption qualities – your pep is back in your step in no time! Packed with vitamins, nutrients and minerals, ReVyte is the ideal and most effective way to replenish the lost nutrients caused by dehydration after a long workday, a big meal, a late night out or a draining day with the kids.
Dehydration is something nobody thinks or talks about…but takes a hard toll on your body! But with the help of pleasant-tasting ReVyte, your body will be well hydrated, naturally energetic and ready to handle all of life’s challenges.
This is NOT an energy drink and does not include any harsh chemicals that could shock your body. With ReVyte, there are no buzzing highs, no crashing lows – just a lasting feeling of being your Best-Self.
About Effervescent Technology
Medical doctors, practitioners, nutritionists and scientists overwhelmingly believe that ReVyte’s effervescent technology provides you with the fastest delivery and the quickest absorption rate of any method used in the production of over-the-counter digestible oral supplements.
About Pillar Rock USA Corporations
Pillar Rock USA Corporation, based in Long Island, N.Y., is a nutraceutical company that specializes in the development, manufacturing and distribution of over-the-counter effervescent vitamin dietary supplement tablets. The company is committed to deliveringhealthy and effective effervescent based supplements by using pharmaceutical Grade “A”, FDA approved ingredients, manufactured and packaged in inspected and approved FDA facilities in the United States of America. Visit www.ReVyte.com for more information.
ReVyte naturally replenishes your lost nutrients by revitalizing and hydrating your body so you can be your best anytime, day or night.
ReVyte is a sugar-free effervescent vitamin dietary supplement tablet using only pharmaceutical Grade “A” FDA approved ingredients. The effervescent tablet easily dissolves in water and with its quick absorption qualities – your pep is back in your step in no time! Packed with vitamins, nutrients and minerals, ReVyte is the ideal and most effective way to replenish the lost nutrients caused by dehydration after a long workday, a big meal, a late night out or a draining day with the kids.
Dehydration is something nobody thinks or talks about…but takes a hard toll on your body! But with the help of pleasant-tasting ReVyte, your body will be well hydrated, naturally energetic and ready to handle all of life’s challenges.
This is NOT an energy drink and does not include any harsh chemicals that could shock your body. With ReVyte, there are no buzzing highs, no crashing lows – just a lasting feeling of being your Best-Self.
About Effervescent Technology
Medical doctors, practitioners, nutritionists and scientists overwhelmingly believe that ReVyte’s effervescent technology provides you with the fastest delivery and the quickest absorption rate of any method used in the production of over-the-counter digestible oral supplements.
About Pillar Rock USA Corporations
Pillar Rock USA Corporation, based in Long Island, N.Y., is a nutraceutical company that specializes in the development, manufacturing and distribution of over-the-counter effervescent vitamin dietary supplement tablets. The company is committed to deliveringhealthy and effective effervescent based supplements by using pharmaceutical Grade “A”, FDA approved ingredients, manufactured and packaged in inspected and approved FDA facilities in the United States of America. Visit www.ReVyte.com for more information.
Edible Texas Presents the Texas Wine Food Match
In Europe, wine has always been enjoyed with food; in America, wine is regarded as a cocktail choice. The pleasure of pairing wine with food to complement each other is taking center stage with the inaugural Edible Texas Wine Food Match, presented by Edible Austin and The Texas Food and Wine Gourmet. This first-ever culinary competition challenges chefs from Central Texas to create regional food to pair with appellation wines of Texas to bring out the best in both. Held on Friday, June 3, 7 to10 p.m. at the AT&T Conference Center in Austin, the competition is an official event of the 2011 International Association of Culinary Professionals’ national conference.
Guest judges include Jacques Pépin, world-renowned chef, television celebrity, author and culinary educator; Francois Dionot, founder and director of L’Academie de Cuisine; John Besh, chef, restaurateur, author and television personality; Michael Bauer, executive food and wine editor for the San Francisco Chronicle; and Paula Lambert, cookbook author and founder of the Mozzarella Company. Five Central Texas chefs, chosen by a panel of preliminary judges, will vie for the perfect pairing that reflects the soil, grapes, wine and food of Texas in three courses for 150 guests. Proceeds from the event will benefit the newly launched nonprofit Texas Center for Wine and Culinary Arts in Fredericksburg, Texas.
“It is wine savored with food that matters!” said Texas wine authority Dr. Russell Kane. From the French province of Languedoc to the hills of Texas, it is wines reflecting the essence of their origin through the grapes grown in their region thoughtfully paired with food distinct to their region, which will inform the present and future of winemaking in America.
Chef, writer and wine expert Terry Thompson-Anderson explains that in Europe, winemaking has for centuries reflected the culture of its geographic origin, with the wine taking on the identity of the soil in which its grapes were grown as much as the variety of grapes grown there. Vintners experimented with endless varieties to find what grew best in their piece of earth. The wine birthed from those successes had the taste of the place. In America, in just a few hundred years, winemakers are learning these same lessons. The many regions of our vast continent support vineyards and wineries that produce wines distinct to their location. The present-day Texas wine industry has had a relatively short 35-year history of growing grapes and making wine, although grapes have been grown for wine production in the state since the late 1600’s. Now, through the hard work and trials of pioneer grape growers and vintners, Texas wines have a taste that reflects the synergy of the grapes and the soil in which they are grown that is singular to the state.
At the same time Texas has developed its own well-defined cuisine with a focus on ingredients unique to the land and with a taste of the history and culture within its colossal boundaries.
“Put some skilled chefs together with dedicated winemakers and it’s sure to produce a culinary experience that will leave judges and guests alike not soon forgetting that what grows together in the Texas soil, goes together at the table,” says Thompson-Anderson.
Major sponsors of this event include AT&T Hotel and Conference Center, GO TEXAN, Whole Foods Market / Greenling Organic Delivery, Glazer’s, Trattoria Lisina / Salt Lick: The Driftwood Experience and Montesino Farm.
Edible Austin is a quarterly publication that celebrates Central Texas food culture. The Texas Food and Wine Gourmet is a website devoted to supporting the unique culture of food and wine in Texas. The Texas Center for Wine and Culinary Arts is dedicated to the awareness, understanding, and celebration of Texas food, wine and agriculture through educational programming and hands-on-experiences.
Tickets are $100 and available for purchase on the event website: http://www.edibleaustin.com/ediblewandf
Guest judges include Jacques Pépin, world-renowned chef, television celebrity, author and culinary educator; Francois Dionot, founder and director of L’Academie de Cuisine; John Besh, chef, restaurateur, author and television personality; Michael Bauer, executive food and wine editor for the San Francisco Chronicle; and Paula Lambert, cookbook author and founder of the Mozzarella Company. Five Central Texas chefs, chosen by a panel of preliminary judges, will vie for the perfect pairing that reflects the soil, grapes, wine and food of Texas in three courses for 150 guests. Proceeds from the event will benefit the newly launched nonprofit Texas Center for Wine and Culinary Arts in Fredericksburg, Texas.
“It is wine savored with food that matters!” said Texas wine authority Dr. Russell Kane. From the French province of Languedoc to the hills of Texas, it is wines reflecting the essence of their origin through the grapes grown in their region thoughtfully paired with food distinct to their region, which will inform the present and future of winemaking in America.
Chef, writer and wine expert Terry Thompson-Anderson explains that in Europe, winemaking has for centuries reflected the culture of its geographic origin, with the wine taking on the identity of the soil in which its grapes were grown as much as the variety of grapes grown there. Vintners experimented with endless varieties to find what grew best in their piece of earth. The wine birthed from those successes had the taste of the place. In America, in just a few hundred years, winemakers are learning these same lessons. The many regions of our vast continent support vineyards and wineries that produce wines distinct to their location. The present-day Texas wine industry has had a relatively short 35-year history of growing grapes and making wine, although grapes have been grown for wine production in the state since the late 1600’s. Now, through the hard work and trials of pioneer grape growers and vintners, Texas wines have a taste that reflects the synergy of the grapes and the soil in which they are grown that is singular to the state.
At the same time Texas has developed its own well-defined cuisine with a focus on ingredients unique to the land and with a taste of the history and culture within its colossal boundaries.
“Put some skilled chefs together with dedicated winemakers and it’s sure to produce a culinary experience that will leave judges and guests alike not soon forgetting that what grows together in the Texas soil, goes together at the table,” says Thompson-Anderson.
Major sponsors of this event include AT&T Hotel and Conference Center, GO TEXAN, Whole Foods Market / Greenling Organic Delivery, Glazer’s, Trattoria Lisina / Salt Lick: The Driftwood Experience and Montesino Farm.
Edible Austin is a quarterly publication that celebrates Central Texas food culture. The Texas Food and Wine Gourmet is a website devoted to supporting the unique culture of food and wine in Texas. The Texas Center for Wine and Culinary Arts is dedicated to the awareness, understanding, and celebration of Texas food, wine and agriculture through educational programming and hands-on-experiences.
Tickets are $100 and available for purchase on the event website: http://www.edibleaustin.com/ediblewandf
Wednesday, April 27, 2011
Le Bon Vivant La Savoir Faire to Cincinnati
Purveyors of fine French foods, wines, linens for kitchen and table,
serveware, fragrances, and bath and body products.
Location: 2801 Woodburn Avenue at Myrtle Historic DeSales Corner area of East Walnut Hills
Opening Date: May 2, 2011
Owner: Catherine Meguire
Hours: Mon-Fri 10-6
Sat 10-5
(closed Sundays)
“Born of an American father and a French mother, I grew up in the
States fully bilingual with feet firmly planted on both sides of the
Atlantic. I have spent a lot of time in France over the years, and
would like to share with Cincinnatians some of the things I love most
about France – its gastronomy, its savoir faire, its wines, its
appreciation of beauty, comfort and well-being.”
Foods include fine charcuterie from Fabrique Délices and Rougié,
cornichons and tapenades, mustards, olive oils and vinegars, sweets,
fine jams, honeys and seasonings from first-class regional producers,
a selection of French cheeses and wines; table linens from Provence,
Comptoir de Famille and Couleur Nature; handcarved olive wood serve
ware from Berard; Laguiole cutlery; bath and body products from
Compagnie de Provence and Fragonard fragrances.
The store is a bright, light filled space with the feel of a European
shop. Some of the owner's family antiques are used to display the
colorful and tasty items that are available at Le Bon Vivant.
Le Bon Vivant is a new place to find rare treats for your pantry or to
put together an impromptu picnic for a lovely spring day.
serveware, fragrances, and bath and body products.
Location: 2801 Woodburn Avenue at Myrtle Historic DeSales Corner area of East Walnut Hills
Opening Date: May 2, 2011
Owner: Catherine Meguire
Hours: Mon-Fri 10-6
Sat 10-5
(closed Sundays)
“Born of an American father and a French mother, I grew up in the
States fully bilingual with feet firmly planted on both sides of the
Atlantic. I have spent a lot of time in France over the years, and
would like to share with Cincinnatians some of the things I love most
about France – its gastronomy, its savoir faire, its wines, its
appreciation of beauty, comfort and well-being.”
Foods include fine charcuterie from Fabrique Délices and Rougié,
cornichons and tapenades, mustards, olive oils and vinegars, sweets,
fine jams, honeys and seasonings from first-class regional producers,
a selection of French cheeses and wines; table linens from Provence,
Comptoir de Famille and Couleur Nature; handcarved olive wood serve
ware from Berard; Laguiole cutlery; bath and body products from
Compagnie de Provence and Fragonard fragrances.
The store is a bright, light filled space with the feel of a European
shop. Some of the owner's family antiques are used to display the
colorful and tasty items that are available at Le Bon Vivant.
Le Bon Vivant is a new place to find rare treats for your pantry or to
put together an impromptu picnic for a lovely spring day.
American Roland Food Corp. supports the Taste of Derby
American Roland Food Corp. is pleased to announce their participation in Taste of Derby. In its second year, Taste of Derby allows the nation’s top chefs and notable horse racing personalities to interact with fans in effort to fight hunger. Taking place Thursday May 5, at the Mellwood Arts & Entertainment Center in Louisville, Kentucky, Taste of Derby marks the official beginning to the week’s festivities, culminating with the 137th running of the Kentucky Derby. Proceeds from the night’s event will be distributed to local and national hunger organizations where the participating chefs and racetracks are located.
In its first year, chefs represented popular thoroughbred tracks throughout the nation. Thinking outside the “track”, this year’s roster has expanded to non-traditional thoroughbred regions as chefs from Boston, San Diego, Detroit, and Minneapolis join the field. Attendees can enjoy unique wines paired with the signature dishes and meet celebrities in the thoroughbred horse racing community.
“Roland® is proud to participate in Taste of the Derby 2011 and the fight against hunger,” said Lisa Kartzman, Director of Public Relations for American Roland Food Corp. “By donating high-quality food products, Roland® is able to support a cause that we believe in.” Last year, $75,000 was raised for the Louisville, Kentucky Dare To Care Food Bank and the global World Food Programme.
American Roland Food Corp. will be providing specialty and high quality items such as white truffle oil. This premium ingredient will be featured in Kent Rathbun’s Molasses Glazed Bacon with Truffled Eggs. Chef Rathbun is representing Abacus Restaurant and Lone Star Park in Dallas, TX. Also featured are varieties of Roland’s® mustards. Chef Nancy Longo from Pierpoint Resturant, representing Pimlico Downs in Baltimore, MD, will be making a Maryland staple, the crab cake, with whole grain mustard slaw. Chef Nicolas Bour of Rancho Bernardo in San Diego, CA will serve Duck Rilletes with Foie Gras with Roland’s® Dijon mustard and toast points.
Modeled after the highly successful Taste of the NFL event, Taste of Derby was founded by renowned restaurateur and 2010 James Beard Foundation Humanitarian of the Year, Wayne Kostroski. Much like its derby companion, the original football inspired event raises and distributes money to hunger-relief groups, positively impacting the lives of families and dozens of new hunger projects.
American Roland Food Corp. is committed to the food industry. Roland®' s success is based on decades of innovations and setting trends. Making food available to those less fortunate is paramount and one of the reasons they are thrilled to be a part of the Taste of Derby.
Taste of Derby’s mission is to celebrate the cuisine of popular horse racing locations while, addressing the needs of the hungry by raising awareness and money through special events. For more information on how can get involved with the event, please go to www.kentuckyderby.com/tasteofderby/. For a complete breakdown of the chefs participating in this event go to http://www.kentuckyderby.com/tasteofderby/chefs/2011. Taste of Derby is an official event sanctioned by Churchill Downs.
For more information on American Roland Food Corp. please go to www.rolandfoods.com. Become a fan of Roland Foods on Facebook and follow them on Twitter.
In its first year, chefs represented popular thoroughbred tracks throughout the nation. Thinking outside the “track”, this year’s roster has expanded to non-traditional thoroughbred regions as chefs from Boston, San Diego, Detroit, and Minneapolis join the field. Attendees can enjoy unique wines paired with the signature dishes and meet celebrities in the thoroughbred horse racing community.
“Roland® is proud to participate in Taste of the Derby 2011 and the fight against hunger,” said Lisa Kartzman, Director of Public Relations for American Roland Food Corp. “By donating high-quality food products, Roland® is able to support a cause that we believe in.” Last year, $75,000 was raised for the Louisville, Kentucky Dare To Care Food Bank and the global World Food Programme.
American Roland Food Corp. will be providing specialty and high quality items such as white truffle oil. This premium ingredient will be featured in Kent Rathbun’s Molasses Glazed Bacon with Truffled Eggs. Chef Rathbun is representing Abacus Restaurant and Lone Star Park in Dallas, TX. Also featured are varieties of Roland’s® mustards. Chef Nancy Longo from Pierpoint Resturant, representing Pimlico Downs in Baltimore, MD, will be making a Maryland staple, the crab cake, with whole grain mustard slaw. Chef Nicolas Bour of Rancho Bernardo in San Diego, CA will serve Duck Rilletes with Foie Gras with Roland’s® Dijon mustard and toast points.
Modeled after the highly successful Taste of the NFL event, Taste of Derby was founded by renowned restaurateur and 2010 James Beard Foundation Humanitarian of the Year, Wayne Kostroski. Much like its derby companion, the original football inspired event raises and distributes money to hunger-relief groups, positively impacting the lives of families and dozens of new hunger projects.
American Roland Food Corp. is committed to the food industry. Roland®' s success is based on decades of innovations and setting trends. Making food available to those less fortunate is paramount and one of the reasons they are thrilled to be a part of the Taste of Derby.
Taste of Derby’s mission is to celebrate the cuisine of popular horse racing locations while, addressing the needs of the hungry by raising awareness and money through special events. For more information on how can get involved with the event, please go to www.kentuckyderby.com/tasteofderby/. For a complete breakdown of the chefs participating in this event go to http://www.kentuckyderby.com/tasteofderby/chefs/2011. Taste of Derby is an official event sanctioned by Churchill Downs.
For more information on American Roland Food Corp. please go to www.rolandfoods.com. Become a fan of Roland Foods on Facebook and follow them on Twitter.
Keegan's Seafood Hosts Paddlefish Wine Dinner Featuring Big Fish Farms and Vintner Select
Saturday, May 21 Keegan’s Seafood will host a Paddlefish Wine Dinner showcasing sustainably raised fish from Big Fish Farms! Located at 6675 Salem Road, the restaurant will welcome diners at 7:30 p.m. and will feature an innovative five-course dinner prepared by chef Amie Quimby. Several of the dishes will include Big Fish Farms’ finest paddlefish and each course will be served with wine selected by wine expert Alvin Feldman of Vintner Select. Feldman will be available throughout the evening to answer guests’ questions about the featured wine and paddlefish. The cost is $55 per person and gratuity is optional. Space is limited. For more information or to make a reservation, please call the restaurant at 513-232-5959.
The menu is as follows:
First Course
Fresh, Chilled Paddlefish Caviar on buttered toast
Bortolotti Prosecco NV, Veneto, Italy
Second Course
Seafood Pasta with shrimp, clams, mussels and paddlefish sautéed in garlic white wine lemon sauce
2008 Seifried Riesling, Nelson, New Zealand
Third Course
Baked Paddlefish lightly seasoned with butter, lemon, parsley and peppercorns
2009 Qupé Bien Nacido Cuvée Viognier Chardonnay, Santa Maria Valley
Fourth Course
Blackened and Sautéed Paddlefish served over rice pilaf with Brian Keegan’s mustard sauce
2006 Seifried Pinot Noir Nelson, New Zealand
Fifth Course
New York Style Cheesecake topped with strawberries and homemade whipped cream
2008 Dutschke ‘Ivy Blondina’ Moscato, Barrosa Valley
About Vintner Select
Vintner Select is a major wine distributor, carrying over 2,500 wines from around the world to more than 300 wine shops and restaurants in Ohio, Indiana and Kentucky. Vintner Select was founded in 1989 with the vision of bringing to the Midwest the finest quality wines from around the world with value at all price points. For more information, call 513-229-3630 or visit www.vintnerselect.com.
About Keegan’s Seafood
Keegan’s Seafood is a specialty seafood market that works daily with top purveyors from around the globe to offer its customers the freshest, highest quality seafood. Cooking demonstrations and catering options are available and Keegan’s Seafood carries a full line of gourmet products that complement its seafood. For more information, call 513-232-5959 or visit www.keeganseafood.com.
About Big Fish Farms
Big Fish Farms is dedicated to the production, promotion and distribution of regional farm-raised, sustainable paddlefish products. For more information, visit www.bigfishfarms.com.
The menu is as follows:
First Course
Fresh, Chilled Paddlefish Caviar on buttered toast
Bortolotti Prosecco NV, Veneto, Italy
Second Course
Seafood Pasta with shrimp, clams, mussels and paddlefish sautéed in garlic white wine lemon sauce
2008 Seifried Riesling, Nelson, New Zealand
Third Course
Baked Paddlefish lightly seasoned with butter, lemon, parsley and peppercorns
2009 Qupé Bien Nacido Cuvée Viognier Chardonnay, Santa Maria Valley
Fourth Course
Blackened and Sautéed Paddlefish served over rice pilaf with Brian Keegan’s mustard sauce
2006 Seifried Pinot Noir Nelson, New Zealand
Fifth Course
New York Style Cheesecake topped with strawberries and homemade whipped cream
2008 Dutschke ‘Ivy Blondina’ Moscato, Barrosa Valley
About Vintner Select
Vintner Select is a major wine distributor, carrying over 2,500 wines from around the world to more than 300 wine shops and restaurants in Ohio, Indiana and Kentucky. Vintner Select was founded in 1989 with the vision of bringing to the Midwest the finest quality wines from around the world with value at all price points. For more information, call 513-229-3630 or visit www.vintnerselect.com.
About Keegan’s Seafood
Keegan’s Seafood is a specialty seafood market that works daily with top purveyors from around the globe to offer its customers the freshest, highest quality seafood. Cooking demonstrations and catering options are available and Keegan’s Seafood carries a full line of gourmet products that complement its seafood. For more information, call 513-232-5959 or visit www.keeganseafood.com.
About Big Fish Farms
Big Fish Farms is dedicated to the production, promotion and distribution of regional farm-raised, sustainable paddlefish products. For more information, visit www.bigfishfarms.com.
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