There is a brand new site designed to make shopping for groceries easier and more affordable! Perfect for a New Year healthy start.
Launching this month - Build A Menu (www.BuildAMenu.com) is an online menu planning service that prepares weekly meal plans based on grocery store sales. The site does the work for you! Choose from weekly recipes and put together weekly menus using the Build A Menu calculator which gives a running total of your expected grocery costs – making it easy to control how much the family will spend on food each week! Just pick the store you want to shop, choose your meals and print your well organized grocery shopping list and chosen recipes.
Monday, October 31, 2011
Friday, October 28, 2011
Johnny Rockets Opening at The Banks
Johnny Rockets today unveiled a new restaurant design and custom menu options in Cincinnati's highly anticipated 18-acre development, The Banks. A grand opening celebration, with drawings, giveaways, samplings and specials will take place in conjunction with a ribbon-cutting ceremony, on October 27. Johnny Rockets CEO, John Fuller, Cincinnati Franchise Owners, Rick and Sharon Thompson, along with local dignitaries and business leaders will be on-hand for the festivities that begin at 4:30 p.m.
"The creative process of integrating local sports and tastes into the restaurant's design and menu has been an exciting venture," said Johnny Rockets CEO, John Fuller. "As our Company continues to grow, we realize how important it is to customize our decor and offerings to what each venue demands. Johnny Rockets at The Banks is yet another demonstration of how we can transform our classic restaurant concept into one that easily blends with a dynamic, upscale and very contemporary environment."
Rick Thompson, local Johnny Rockets Franchise Owner, and Operator of The Banks location, adds, "As a local, I know that The Banks is transforming downtown, and as part of that, we know that sports fans, visitors and locals want a timeless dining experience that is uniquely Cincinnati."
Located on the Ohio River between Paul Brown Stadium and the Great American Ball Park, the full-service restaurant features an outdoor patio, a walk-up order window and to-go licenses for both food and alcohol. The storefront features Johnny Rockets' logo set inside a giant baseball, while athletic sports graphics adorn inside walls and are included on team members' jersey uniforms, serveware and decor.
New menu items exclusive to the location include Dusty's Bacon Burger and the Lotta Domata Hamburger, created in honor of Reds' manager, Dusty Baker and Bengals' defensive tackle, Domata Peko. Johnny Rockets will donate a portion of the proceeds from these Hamburgers to charities selected by the two celebrities.
Other menu items exclusive to the location include starters such as Banks Shanks, Fried Pickles, Fresh Cooked Potato Chips and Spiral Pass Potatoes. The restaurant also offers an extensive dine-in or takeout breakfast menu with homemade Swiss Oatmeal and Vanilla Cinnamon French Toast, along with uniquely flavored espresso drinks on the Java and Joes menu. The Fumblerooski, Squeeze Play and Rocket Fuel have been added to the sports bar's signature drink list and five new ShakeTinis including the Orange Dreamsicle, Ghirardelli Chocolate Mudslide, Strawberry Banana, Framboise Black Raspberry and the Tennessee join the bar menu as well. In addition to the classic fare and drinks, Guests can watch sports on HD-TVs, located throughout the space.
The 2,950-square-foot restaurant is located at 191 E. Freedom Way in The Banks complex, adjacent to the Reds Hall of Fame, and is open daily from 7 a.m. to 2 a.m. This is the sixth Johnny Rockets in Ohio and marks Thompson's third restaurant, with his other locations in Cincinnati's Kenwood Towne Center and Newport on the Levee in Newport, Ky.
For more information on Johnny Rockets and franchising opportunities, visit www.johnnyrockets.com.
"The creative process of integrating local sports and tastes into the restaurant's design and menu has been an exciting venture," said Johnny Rockets CEO, John Fuller. "As our Company continues to grow, we realize how important it is to customize our decor and offerings to what each venue demands. Johnny Rockets at The Banks is yet another demonstration of how we can transform our classic restaurant concept into one that easily blends with a dynamic, upscale and very contemporary environment."
Rick Thompson, local Johnny Rockets Franchise Owner, and Operator of The Banks location, adds, "As a local, I know that The Banks is transforming downtown, and as part of that, we know that sports fans, visitors and locals want a timeless dining experience that is uniquely Cincinnati."
Located on the Ohio River between Paul Brown Stadium and the Great American Ball Park, the full-service restaurant features an outdoor patio, a walk-up order window and to-go licenses for both food and alcohol. The storefront features Johnny Rockets' logo set inside a giant baseball, while athletic sports graphics adorn inside walls and are included on team members' jersey uniforms, serveware and decor.
New menu items exclusive to the location include Dusty's Bacon Burger and the Lotta Domata Hamburger, created in honor of Reds' manager, Dusty Baker and Bengals' defensive tackle, Domata Peko. Johnny Rockets will donate a portion of the proceeds from these Hamburgers to charities selected by the two celebrities.
Other menu items exclusive to the location include starters such as Banks Shanks, Fried Pickles, Fresh Cooked Potato Chips and Spiral Pass Potatoes. The restaurant also offers an extensive dine-in or takeout breakfast menu with homemade Swiss Oatmeal and Vanilla Cinnamon French Toast, along with uniquely flavored espresso drinks on the Java and Joes menu. The Fumblerooski, Squeeze Play and Rocket Fuel have been added to the sports bar's signature drink list and five new ShakeTinis including the Orange Dreamsicle, Ghirardelli Chocolate Mudslide, Strawberry Banana, Framboise Black Raspberry and the Tennessee join the bar menu as well. In addition to the classic fare and drinks, Guests can watch sports on HD-TVs, located throughout the space.
The 2,950-square-foot restaurant is located at 191 E. Freedom Way in The Banks complex, adjacent to the Reds Hall of Fame, and is open daily from 7 a.m. to 2 a.m. This is the sixth Johnny Rockets in Ohio and marks Thompson's third restaurant, with his other locations in Cincinnati's Kenwood Towne Center and Newport on the Levee in Newport, Ky.
For more information on Johnny Rockets and franchising opportunities, visit www.johnnyrockets.com.
Industry Group on Frontline of Fish Fraud Fight
The Boston Globe’s recent investigation into the mislabeling of fish, and a flurry of later reports designed to replicate the Globe’s investigation, are highlighting issues of economic integrity and seafood.
“There have been a number of media reports about DNA testing in the last five days that alleged fish fraud. For the past five years, rooting out fraud has been the focus of the Better Seafood Board,” said BSB secretary Lisa Weddig.
All members of the National Fisheries Institute (NFI) are committed to the BSB and have pledged to label species correctly and report weights accurately.
“We stand ready to work with restaurants and retailers who are interested in making sure the supply chain is free of fraud,” said Weddig. “If businesses want to ensure that they’re working with a reputable supplier they can simply ask if the provider is a BSB member, and if they aren’t they should ask, why not?”
“Committing to putting the right fish, at the right weight, in the right box is one thing,” said NFI President John Connelly. “But understanding how we can contribute to fixing this fraud long term by supporting efforts to make sure the Food and Drug Administration is fully funded is another. NFI members, through the BSB, do both.”
The BSB regularly reports suspected cases of fish fraud to the FDA and has worked with federal and state weights and measures officials to crack down on illegal practices.
The Better Seafood Bureau (BSB) was established by the National Fisheries Institute to provide a mechanism for industry’s partners in the supply chain – restaurants, retail operations, producers and processors - to report suppliers suspected of committing economic fraud.
“There have been a number of media reports about DNA testing in the last five days that alleged fish fraud. For the past five years, rooting out fraud has been the focus of the Better Seafood Board,” said BSB secretary Lisa Weddig.
All members of the National Fisheries Institute (NFI) are committed to the BSB and have pledged to label species correctly and report weights accurately.
“We stand ready to work with restaurants and retailers who are interested in making sure the supply chain is free of fraud,” said Weddig. “If businesses want to ensure that they’re working with a reputable supplier they can simply ask if the provider is a BSB member, and if they aren’t they should ask, why not?”
“Committing to putting the right fish, at the right weight, in the right box is one thing,” said NFI President John Connelly. “But understanding how we can contribute to fixing this fraud long term by supporting efforts to make sure the Food and Drug Administration is fully funded is another. NFI members, through the BSB, do both.”
The BSB regularly reports suspected cases of fish fraud to the FDA and has worked with federal and state weights and measures officials to crack down on illegal practices.
The Better Seafood Bureau (BSB) was established by the National Fisheries Institute to provide a mechanism for industry’s partners in the supply chain – restaurants, retail operations, producers and processors - to report suppliers suspected of committing economic fraud.
Thursday, October 27, 2011
Drink 100-pt wines and lunch hosted by Sting
FOOD & WINE TRAILS APPOINTED OFFICIAL TOUR OPERATOR OF DIVINO TUSCANY -
Drink 100 point wines with Italian Wine Royalty including lunch hosted by Sting and Trudie Styler
FOOD & WINE TRAILS of Santa Rosa, California announces their appointment as an official tour operator for Divino Tuscany, a four-day festival of Tuscan wine and culture that restricts participation to only 500 fortunate guests. The next exclusive event will be held May 17-20, 2012 in Florence, Italy.
Guests at Divino Tuscany 2012 will have the rare opportunity to drink 90 to 100 point rated Tuscan wines from such famous wineries as Sassicaia, Ornellaia and Valdicava and to meet and mingle with Italian wine royalty. Some of these producers have noble lineage dating-back hundreds of years, and who planted their family estates with vineyards that now produce some of the world's most sought-after wines.
Says FOOD & WINE TRAILS President, Larry Martin,"This is the only opportunity I know of for wine lovers to taste these highly rated wines and to break bread with Tuscany's wine-royalty in their private homes and some of Florences most historic buildings." Divino Tuscany represents the epitome of Italian wine culture and nothing else like it exists.
Divino Tuscany has been the dream of James Suckling since 1998 when he moved to Tuscany as the European Bureau chief of The Wine Spectator magazine. Each year Suckling selects only the top Tuscan wineries as participating wineries. Divino Tuscany 2012 guests will taste 90 to100 point rated wines with members of Italy's noble families such as the Marchesi de' Frescobaldi (co-owner of Ornellaia) and the Marquesa d'Antinori, Principe Corsini; Barone Ricasoli; and other top wine producers such as Ferruccio Ferragamo of the famed fashion house, and Filippo Mazzei, whose family traces its roots back to the 11th-century. Says Martin, "These guys are the real thing."
As was done last year for the inaugural of Divino Tuscany, the 2012 finale will be a traditional Tuscan barbeque at the Chianti private villa of music superstar Sting and his wife, Trudie Styler. For many, the opportunity to meet and mingle with Sting was the highlight of the 2011 event.
The cost to attend Divino Tuscany 2012 is 1,900 Euros (approximately $2,660 USD), not including taxes or the cost of accommodations or airfare to Florence. The event price includes admission to multiple wine tastings, dinners and parties in some of the most historic buildings of Florence, all overseen by James Suckling. FOOD & WINE TRAILS is also offering various hotel options in Florence, where the event is based. New this year will be the opportunity for guests to extend their trip by staying in the guesthouses and hotels owned by Tuscan vintners, and to enjoy special tastings and dinners at the wineries.
Although the Florence hotel arrangements and the pre- and post-stays won't be available until the end of the year, it is recommended that event tickets be purchased now. "Only 500 or so tickets are available," says Martin, "it's a first-come, first-serve situation so we suggest that any wine or lover of all things Italian, get their foot in the door now."
For more information, visit www.foodandwinetrails.com/divinotuscany, call Larry Martin at 1-800-367-5348, or email him at larry@foodandwinetrails.com.
About Food & Wine Trails: FOOD & WINE TRAILS is America's oldest and largest wine-travel company, hosting its first wine cruise in 1989 and now handling over 3,000 food and wine lovers a year. FOOD & WINE TRAILS is the educational tour division of the HMS TRAVEL GROUP, a 25-year old company based in Santa Rosa, California that has designed travel programs for such culinary icons as Julia Child, Jacques Pepin, and most of America's top food magazines and wineries. Larry Martin, the president of FOOD & WINE TRAILS, is a wine collector, vegetable gardener and the Northern California Regional Governor for Slow Food, an international food advocacy organization. The editors of COND NAST TRAVELER have chosen Martin for the past three consecutive years as The World's Top Wine Travel Specialist 2008, 2009 and 2010.
Drink 100 point wines with Italian Wine Royalty including lunch hosted by Sting and Trudie Styler
FOOD & WINE TRAILS of Santa Rosa, California announces their appointment as an official tour operator for Divino Tuscany, a four-day festival of Tuscan wine and culture that restricts participation to only 500 fortunate guests. The next exclusive event will be held May 17-20, 2012 in Florence, Italy.
Guests at Divino Tuscany 2012 will have the rare opportunity to drink 90 to 100 point rated Tuscan wines from such famous wineries as Sassicaia, Ornellaia and Valdicava and to meet and mingle with Italian wine royalty. Some of these producers have noble lineage dating-back hundreds of years, and who planted their family estates with vineyards that now produce some of the world's most sought-after wines.
Says FOOD & WINE TRAILS President, Larry Martin,"This is the only opportunity I know of for wine lovers to taste these highly rated wines and to break bread with Tuscany's wine-royalty in their private homes and some of Florences most historic buildings." Divino Tuscany represents the epitome of Italian wine culture and nothing else like it exists.
Divino Tuscany has been the dream of James Suckling since 1998 when he moved to Tuscany as the European Bureau chief of The Wine Spectator magazine. Each year Suckling selects only the top Tuscan wineries as participating wineries. Divino Tuscany 2012 guests will taste 90 to100 point rated wines with members of Italy's noble families such as the Marchesi de' Frescobaldi (co-owner of Ornellaia) and the Marquesa d'Antinori, Principe Corsini; Barone Ricasoli; and other top wine producers such as Ferruccio Ferragamo of the famed fashion house, and Filippo Mazzei, whose family traces its roots back to the 11th-century. Says Martin, "These guys are the real thing."
As was done last year for the inaugural of Divino Tuscany, the 2012 finale will be a traditional Tuscan barbeque at the Chianti private villa of music superstar Sting and his wife, Trudie Styler. For many, the opportunity to meet and mingle with Sting was the highlight of the 2011 event.
The cost to attend Divino Tuscany 2012 is 1,900 Euros (approximately $2,660 USD), not including taxes or the cost of accommodations or airfare to Florence. The event price includes admission to multiple wine tastings, dinners and parties in some of the most historic buildings of Florence, all overseen by James Suckling. FOOD & WINE TRAILS is also offering various hotel options in Florence, where the event is based. New this year will be the opportunity for guests to extend their trip by staying in the guesthouses and hotels owned by Tuscan vintners, and to enjoy special tastings and dinners at the wineries.
Although the Florence hotel arrangements and the pre- and post-stays won't be available until the end of the year, it is recommended that event tickets be purchased now. "Only 500 or so tickets are available," says Martin, "it's a first-come, first-serve situation so we suggest that any wine or lover of all things Italian, get their foot in the door now."
For more information, visit www.foodandwinetrails.com/divinotuscany, call Larry Martin at 1-800-367-5348, or email him at larry@foodandwinetrails.com.
About Food & Wine Trails: FOOD & WINE TRAILS is America's oldest and largest wine-travel company, hosting its first wine cruise in 1989 and now handling over 3,000 food and wine lovers a year. FOOD & WINE TRAILS is the educational tour division of the HMS TRAVEL GROUP, a 25-year old company based in Santa Rosa, California that has designed travel programs for such culinary icons as Julia Child, Jacques Pepin, and most of America's top food magazines and wineries. Larry Martin, the president of FOOD & WINE TRAILS, is a wine collector, vegetable gardener and the Northern California Regional Governor for Slow Food, an international food advocacy organization. The editors of COND NAST TRAVELER have chosen Martin for the past three consecutive years as The World's Top Wine Travel Specialist 2008, 2009 and 2010.
La Dolce Vita! Dine & Dish, Italian-Style
Here's to La Dolce Vita, as they say in Italy, which means "the sweet life!" Now you can dine and dish, Italian-style, with a little help from Capalbo's! Offering six gourmet Italian gift baskets overflowing with wines, cheeses, pasta, breadsticks, salami, roasted red peppers and more - you can enjoy La Dolce Vita in the comfort of your own home with friends and family!
The six delightful baskets include the Festa Italiana Chianti & Fruit Gift Basket, Buona Vita Italian Wine, Cheese & Fruit Gift Basket, and Italian Duo Gift Basket, to name a few! To see all of their Italian gourmet selections, visit http://www.capalbosonline.com/ItalianBaskets/products/10/0/7.
Whether for your own party, or to give as an appreciated and unique gift for any occasion, the gourmet Italian gift baskets will be enjoyed by all!
From the company's humble beginnings in 1906, Capalbo's has been the leader in the gourmet gift basket industry, delivering quality gifts right to your door. To learn more about Capalbo's exclusive gourmet gift baskets, and their fabulous offerings for any occasion, visit www.capalbosonline.com.
The six delightful baskets include the Festa Italiana Chianti & Fruit Gift Basket, Buona Vita Italian Wine, Cheese & Fruit Gift Basket, and Italian Duo Gift Basket, to name a few! To see all of their Italian gourmet selections, visit http://www.capalbosonline.com/ItalianBaskets/products/10/0/7.
Whether for your own party, or to give as an appreciated and unique gift for any occasion, the gourmet Italian gift baskets will be enjoyed by all!
From the company's humble beginnings in 1906, Capalbo's has been the leader in the gourmet gift basket industry, delivering quality gifts right to your door. To learn more about Capalbo's exclusive gourmet gift baskets, and their fabulous offerings for any occasion, visit www.capalbosonline.com.
Leinenkugel's Releases "Big Eddy" Russian Imperial Stout!
Beer aficionados, wine enthusiasts, home brewers and other taste-adventurers are about to get a hearty helping of new Big Eddy brews from Leinenkugel’s. The Jacob Leinenkugel Brewing Company today launched its Russian Imperial Stout, the first in a series of Big Eddy brews in the works. In 2012, Big Eddy fans can look forward to three brand new robust brews in this craft series: a Double India Pale Ale, a Baltic Porter, and a Scotch Ale.
Inspired by the Big Eddy Spring, the lifeline of the Leinenkugel’s brewery in Chippewa Falls, Wis. since 1867, the Big Eddy brand offers big beer fans complex, yet balanced flavors beyond the mainstream. The Russian Imperial Stout, only available November to January, is a deep mahogany brew featuring dark fruit, espresso and mocha character and finishing with toffee and molasses notes.
“At Leinenkugel’s, we are always looking for new characteristics and flavor profiles to share and our Big Eddy brews offer big beer fans something more to explore for a dynamic flavor experience,” said Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company. “The Russian Imperial Stout is a big beer with a rich history and we hope Big Eddy enthusiasts will join us for a taste this year along with three new brews in 2012.”
Big Eddy Russian Imperial Stout ages well and is reminiscent of the 18th century Russian Imperial Stout style that contained extra malts and hops to act as preservatives during long voyages from England to Russia, where it was served in the royal court. Brewed with 11 different malts including Munich, Carmel, Chocolate, classic Pale and Pale Ale, this Russian Imperial Stout provides a rich, dry character, perfectly balancing Big Eddy’s hoppy assertiveness. Warrior, Summit and Glacier hops create a bold tribute to the characteristic intensity of the flavor.
First available in only a handful of markets for two months in 2010, Big Eddy Russian Imperial Stout will be available in Wisconsin, Minnesota, Illinois, Ohio, Michigan, Indiana, Kentucky, Iowa, North Dakota, South Dakota, Georgia, New Jersey, Pennsylvania, Maryland, Washington D.C., Virginia, Kansas, Indiana, Kentucky, Texas, and Arizona. The stout, which is 9.5 percent ABV, will be available in four-pack bottles and on draft for a limited time.
Inspired by the Big Eddy Spring, the lifeline of the Leinenkugel’s brewery in Chippewa Falls, Wis. since 1867, the Big Eddy brand offers big beer fans complex, yet balanced flavors beyond the mainstream. The Russian Imperial Stout, only available November to January, is a deep mahogany brew featuring dark fruit, espresso and mocha character and finishing with toffee and molasses notes.
“At Leinenkugel’s, we are always looking for new characteristics and flavor profiles to share and our Big Eddy brews offer big beer fans something more to explore for a dynamic flavor experience,” said Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company. “The Russian Imperial Stout is a big beer with a rich history and we hope Big Eddy enthusiasts will join us for a taste this year along with three new brews in 2012.”
Big Eddy Russian Imperial Stout ages well and is reminiscent of the 18th century Russian Imperial Stout style that contained extra malts and hops to act as preservatives during long voyages from England to Russia, where it was served in the royal court. Brewed with 11 different malts including Munich, Carmel, Chocolate, classic Pale and Pale Ale, this Russian Imperial Stout provides a rich, dry character, perfectly balancing Big Eddy’s hoppy assertiveness. Warrior, Summit and Glacier hops create a bold tribute to the characteristic intensity of the flavor.
First available in only a handful of markets for two months in 2010, Big Eddy Russian Imperial Stout will be available in Wisconsin, Minnesota, Illinois, Ohio, Michigan, Indiana, Kentucky, Iowa, North Dakota, South Dakota, Georgia, New Jersey, Pennsylvania, Maryland, Washington D.C., Virginia, Kansas, Indiana, Kentucky, Texas, and Arizona. The stout, which is 9.5 percent ABV, will be available in four-pack bottles and on draft for a limited time.
POM POMs - Fresh Pomegranate Arils
For consumers who love the taste and versatility of fresh pomegranate arils but hate the hassle of collecting them from the fruit, POM Wonderful introduces POM POMs, a convenient, ready‐ to‐eat serving available from November through February. They add a sweet tart pop and are rich in vitamin C, potassium, fiber and polyphenol antioxidants, which help neutralize free radicals.
Uses:
• Adds sweet overtones to a savory entrée or zest to a holiday dessert
• Sprinkle over salads, yogurt or ice cream • Add to holiday cocktails • Healthy snack straight from the package
Sizes:
• 4.3oz., 8oz. Suggested Retail Price:
• 4.3oz. ‐ $3.99, 8 oz. ‐ $5.99
Availability:
• In the cut fruit section of produce departments.
Uses:
• Adds sweet overtones to a savory entrée or zest to a holiday dessert
• Sprinkle over salads, yogurt or ice cream • Add to holiday cocktails • Healthy snack straight from the package
Sizes:
• 4.3oz., 8oz. Suggested Retail Price:
• 4.3oz. ‐ $3.99, 8 oz. ‐ $5.99
Availability:
• In the cut fruit section of produce departments.
Wednesday, October 26, 2011
A Question from Icelandic Glacial Bottled Water
Why is Icelandic Glacial better than other bottled water?
Contaminant free
Our water is microbiologically pure when extracted and free of even trace levels of contaminants. With a TDS - Total Dissolved Solids level of only 62 parts per million and a pH level of 8.4, our water is unmatched in terms of taste & overall quality.
Bottle design
Our high quality award-winning & strikingly designed bottles are entirely recyclable and produced from stable materials to ensure the taste of our water remains unchanged.
Affordable luxury
In comparison to other imported brands of bottled water, Icelandic Glacial is a Super Premium product at an affordable price.
NSF Certified
Our bottling plant and manufacturing processes are fully certified by NSF International, the world's leading third party validation authority, to ensure full conformance with governmental and local state certification standards
Environmentally friendly
Icelandic Water Holdings ehf. is a CarbonNeutral® company which accurately reflects our commitment to making a difference to climate change. See Icelandic Glacial Green Credentials
IG's water is the purest of the pure, coming from Iceland’s Hlíðarendi Spring, part of the Ölfus Spring System, a catchment zone formed during a massive volcanic eruption more than 4,500 years ago. Ölfus Spring is a renewable resource, replenished annually by infiltration of rainfall and snow melt over uninhabited lava fields Ninety-nine percent of the Ölfus flow releases to the sea below mean sea level. The only outflow to surface water is at Hlíðarendi, where a pond collects spring discharges which then flow for two kilometres before disappearing underground. It is from this system that the Icelandic Glacial water is taken.
Glacially Inspired
Icelandic Glacial is proud of its green credentials and is clear that the water is in no way connected or fed from actual melted or melting glaciers. The 'Glacial' in the Icelandic Glacial brand name is derived from landscapes and scenery that are automatically conjured when one thinks of Iceland, and is also a reference to the peak design of the Icelandic Glacial bottle, rather than the source of its contents.
Protected Source
The local government is particularly appreciative of the need to protect this valuable resource and has applied a 128,000 acre exclusion zone around the spring. No farming, animals, or buildings are permitted in the surrounding area .
A Self Replenishing Resource, Certifiably Sustainable Resource
Naturally occurring pure drinking water is a precious commodity in most countries and water bottling companies are sometimes criticised for draining aquifers and groundwater reserves to the detriment of local communities.
Icelandic Glacial is particularly mindful of this fact, and its extraction operations account for a minor percentage of the Ölfus Spring's daily outflow to the ocean, which is more than double the world's bottled water consumption.
Icelandic Glacial has been declared by Zenith International, Europe’s leading food and drinks consultancy, as truly sustainable because it doesn’t deplete or permanently damage the source from which it’s abstracted. Icelandic Glacial does not pump water from the spring, but collects what flows naturally to the ground surface, using an estimated 0.1% of the total spring flow annually.
Contaminant free
Our water is microbiologically pure when extracted and free of even trace levels of contaminants. With a TDS - Total Dissolved Solids level of only 62 parts per million and a pH level of 8.4, our water is unmatched in terms of taste & overall quality.
Bottle design
Our high quality award-winning & strikingly designed bottles are entirely recyclable and produced from stable materials to ensure the taste of our water remains unchanged.
Affordable luxury
In comparison to other imported brands of bottled water, Icelandic Glacial is a Super Premium product at an affordable price.
NSF Certified
Our bottling plant and manufacturing processes are fully certified by NSF International, the world's leading third party validation authority, to ensure full conformance with governmental and local state certification standards
Environmentally friendly
Icelandic Water Holdings ehf. is a CarbonNeutral® company which accurately reflects our commitment to making a difference to climate change. See Icelandic Glacial Green Credentials
IG's water is the purest of the pure, coming from Iceland’s Hlíðarendi Spring, part of the Ölfus Spring System, a catchment zone formed during a massive volcanic eruption more than 4,500 years ago. Ölfus Spring is a renewable resource, replenished annually by infiltration of rainfall and snow melt over uninhabited lava fields Ninety-nine percent of the Ölfus flow releases to the sea below mean sea level. The only outflow to surface water is at Hlíðarendi, where a pond collects spring discharges which then flow for two kilometres before disappearing underground. It is from this system that the Icelandic Glacial water is taken.
Glacially Inspired
Icelandic Glacial is proud of its green credentials and is clear that the water is in no way connected or fed from actual melted or melting glaciers. The 'Glacial' in the Icelandic Glacial brand name is derived from landscapes and scenery that are automatically conjured when one thinks of Iceland, and is also a reference to the peak design of the Icelandic Glacial bottle, rather than the source of its contents.
Protected Source
The local government is particularly appreciative of the need to protect this valuable resource and has applied a 128,000 acre exclusion zone around the spring. No farming, animals, or buildings are permitted in the surrounding area .
A Self Replenishing Resource, Certifiably Sustainable Resource
Naturally occurring pure drinking water is a precious commodity in most countries and water bottling companies are sometimes criticised for draining aquifers and groundwater reserves to the detriment of local communities.
Icelandic Glacial is particularly mindful of this fact, and its extraction operations account for a minor percentage of the Ölfus Spring's daily outflow to the ocean, which is more than double the world's bottled water consumption.
Icelandic Glacial has been declared by Zenith International, Europe’s leading food and drinks consultancy, as truly sustainable because it doesn’t deplete or permanently damage the source from which it’s abstracted. Icelandic Glacial does not pump water from the spring, but collects what flows naturally to the ground surface, using an estimated 0.1% of the total spring flow annually.
125 Gluten-Free Vegetarian Recipes: Bountiful & Vibrant
Finding a meal that will please the palates of your Great Aunt Sally who only eats white foods and your sophisticated cousin who dines only at four-star restaurants can be almost impossible, and that is just one of many challenges we face during the holiday season. When you add dietary restrictions to the mix, the possibility of meeting everyone’s needs and satisfying everyone’s tastes seems like a far off hope.
Gluten-free and vegetarian diets are more popular than ever, for reasons of health and sustainability, and with the holiday season approaching at astonishing speed, 125 Gluten-Free Vegetarian Recipes (Avery 2011) provides recipes that will allow guests with and without dietary restrictions to join around the table and feast.
Carol Fenster, a true pioneer in the world of Gluten-Free Cooking, has an indispensible new book that addresses the tastes and needs of gluten-free vegetarians: 125 Gluten-Free Vegetarian Recipes (Avery 2011). With recipes crafted specifically for the gluten-free vegetarian cook, 125 Gluten-Free Vegetarian Recipes is filled with recipes whose flavor and texture will knock your culinary socks off! Carol Fenster covers all eating opportunities and dining choices with sections on Main Dishes, Vegetables, Soups & Stews, Little Meals or Appetizers, Quick Breads and Yeast Breads, Breakfast, Desserts, and Basics.
Aside from its excellent recipes, this book allows cooks to easily accommodate people with different dietary needs. All recipes are gluten-free, but a special section at the end of the book discusses how to add animal protein to certain dishes, so you can modify recipes to suit the tastes and needs of your dining companions. The recipes are also dairy-free and egg-free, as well.
The book is filled with innovative and delicious recipes that boast great flavor and satisfying texture. Highlights include:
-Rosemary Focaccia with Onion Marmalade
-Quinoa Pilaf with Pine Nuts and Dried Fruit
-Roasted Red Pepper Panini With White Truffle Aioli
-Scalloped Potatoes
-Vegetable Paella
-Thai Corn Chowder
-Angel Pan Biscuits
-Corn Bread or Corn Muffins
-Banana Oatmeal Muffins with Streusel Topping
-Cream of Tomato Soup with Crunchy Basil Bread Crumb Topping
-Roasted Brussels Sprouts in Orange-Nut Sauce
-Apple-Fennel Slaw
-Pinto Bean-Polenta Fajitas with Tomatillo Sauce
There are mouthwatering dishes for every occasion, and something to appeal to everyone. For those looking to eat more healthfully and be truly satisfied, it doesn’t get any better. Carol Fenster’s recipes are nutritionally sound and flavorful—satisfying in every sense of the word.
About the Author
Carol Fenster, Ph.D., is the founder of Savory Palate, Inc, a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a special diet. The author of ten gluten-free cookbooks, Carol is known for recipes so satisfying and delicious that you never miss the gluten. You can find her online at CarolFensterCooks.com. She lives in Centennial, Colorado.
*****
Quinoa Pilaf with Pine Nuts and Dried Fruit
Quinoa is the foundation ingredient in this fragrant dish; experiment with other combinations of fruit and nuts---perhaps dried cranberries and pistachios for the holidays, or dried apricots and pine nuts for summer. It makes a large batch, perfect for a buffet table or large party. And, the leftovers are just as delicious.
Serves 8
1 cup whole grain quinoa
2 teaspoons olive oil
1 small yellow onion, diced
2 cups GF vegetable broth
1 small garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup dried cranberries
1/2 cup candied ginger root, chopped into ¼-inch pieces
1/2 cup pine nuts, toasted, plus extra for garnish
1/4 cup chopped fresh parsley, plus extra for garnish
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon agave nectar or honey
Salt and freshly ground black pepper
[1] Toast the quinoa in a heavy, medium saucepan over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.
[2] Add the oil and onion to the saucepan and cook over medium heat, stirring constantly, about 1 minute. Add the broth, garlic, cinnamon, and salt. Increase the heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until the quinoa is tender and the liquid is absorbed, about 15 to 18 minutes. Remove from the heat and let cool slightly. Drain any excess liquid. Stir in cranberries, ginger, pine nuts, and parsley.
[3] Combine the vinegar, oil, and agave nectar in a glass jar with a lid and shake until well blended. Transfer the quinoa to a medium bowl and toss with the dressing. Add salt and pepper to taste. Serve warm. Or, chill overnight, let stand at room temperature for 20 minutes, and serve garnished with parsley and pine nuts.
*****
Ginger-Molasses Cookies
Moist and very flavorful, these cookies are perfect for dessert. Or, process them into crumbs in a food processor for a pie crust (about 1 ½ cups for a 9-inch piecrust). Adding the optional black pepper turns them into Pfeffernüsse, a traditional German treat served during Christmas holidays.
½ cup butter or buttery spread
¼ cup molasses (not blackstrap)
¾ cup packed light brown sugar
1 teaspoon pure vanilla
1 cup sorghum flour
½ cup garbanzo (chickpea) flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper (optional)
2 tablespoons evaporated cane juice or sanding sugar, for rolling
[1] Place a rack in the lower third of the oven. Preheat the oven to 375°F. Line a 9x13-inch metal baking sheet (not nonstick) with parchment paper.
[2] In a medium mixing bowl, beat the butter, molasses, brown sugar, and vanilla with an electric mixer on low speed until well blended. Add the sorghum flour, garbanzo flour, ginger, cinnamon, xanthan gum, nutmeg, cloves, baking soda, salt, and black pepper (if using) and beat until well blended.
[3] With a #50 (1¼ tablespoon-size) metal ice cream scoop, shape 9 balls, roll each into a smooth ball with your hands, and roll each in the evaporated cane juice. Place them at least two inches apart on the sheet.
[4] Bake until the cookies look firm and began to show little cracks on top, about 8 to 10 minutes. Do not overbake. Cool the cookies on the baking sheet on a wire rack for 5 minutes, then transfer to the wire rack to cool completely. Repeat with the remaining dough. Makes 18 cookies.
*****
125 Gluten-Free Vegetarian Recipes:
Quick and Delicious Mouthwatering Dishes for the Healthy Cook
by Carol Fenster, Ph.D.
Avery
July 2011
$18/Trade Paperback
ISBN-13: 978-1583334256
Gluten-free and vegetarian diets are more popular than ever, for reasons of health and sustainability, and with the holiday season approaching at astonishing speed, 125 Gluten-Free Vegetarian Recipes (Avery 2011) provides recipes that will allow guests with and without dietary restrictions to join around the table and feast.
Carol Fenster, a true pioneer in the world of Gluten-Free Cooking, has an indispensible new book that addresses the tastes and needs of gluten-free vegetarians: 125 Gluten-Free Vegetarian Recipes (Avery 2011). With recipes crafted specifically for the gluten-free vegetarian cook, 125 Gluten-Free Vegetarian Recipes is filled with recipes whose flavor and texture will knock your culinary socks off! Carol Fenster covers all eating opportunities and dining choices with sections on Main Dishes, Vegetables, Soups & Stews, Little Meals or Appetizers, Quick Breads and Yeast Breads, Breakfast, Desserts, and Basics.
Aside from its excellent recipes, this book allows cooks to easily accommodate people with different dietary needs. All recipes are gluten-free, but a special section at the end of the book discusses how to add animal protein to certain dishes, so you can modify recipes to suit the tastes and needs of your dining companions. The recipes are also dairy-free and egg-free, as well.
The book is filled with innovative and delicious recipes that boast great flavor and satisfying texture. Highlights include:
-Rosemary Focaccia with Onion Marmalade
-Quinoa Pilaf with Pine Nuts and Dried Fruit
-Roasted Red Pepper Panini With White Truffle Aioli
-Scalloped Potatoes
-Vegetable Paella
-Thai Corn Chowder
-Angel Pan Biscuits
-Corn Bread or Corn Muffins
-Banana Oatmeal Muffins with Streusel Topping
-Cream of Tomato Soup with Crunchy Basil Bread Crumb Topping
-Roasted Brussels Sprouts in Orange-Nut Sauce
-Apple-Fennel Slaw
-Pinto Bean-Polenta Fajitas with Tomatillo Sauce
There are mouthwatering dishes for every occasion, and something to appeal to everyone. For those looking to eat more healthfully and be truly satisfied, it doesn’t get any better. Carol Fenster’s recipes are nutritionally sound and flavorful—satisfying in every sense of the word.
About the Author
Carol Fenster, Ph.D., is the founder of Savory Palate, Inc, a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a special diet. The author of ten gluten-free cookbooks, Carol is known for recipes so satisfying and delicious that you never miss the gluten. You can find her online at CarolFensterCooks.com. She lives in Centennial, Colorado.
*****
Quinoa Pilaf with Pine Nuts and Dried Fruit
Quinoa is the foundation ingredient in this fragrant dish; experiment with other combinations of fruit and nuts---perhaps dried cranberries and pistachios for the holidays, or dried apricots and pine nuts for summer. It makes a large batch, perfect for a buffet table or large party. And, the leftovers are just as delicious.
Serves 8
1 cup whole grain quinoa
2 teaspoons olive oil
1 small yellow onion, diced
2 cups GF vegetable broth
1 small garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup dried cranberries
1/2 cup candied ginger root, chopped into ¼-inch pieces
1/2 cup pine nuts, toasted, plus extra for garnish
1/4 cup chopped fresh parsley, plus extra for garnish
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon agave nectar or honey
Salt and freshly ground black pepper
[1] Toast the quinoa in a heavy, medium saucepan over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.
[2] Add the oil and onion to the saucepan and cook over medium heat, stirring constantly, about 1 minute. Add the broth, garlic, cinnamon, and salt. Increase the heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until the quinoa is tender and the liquid is absorbed, about 15 to 18 minutes. Remove from the heat and let cool slightly. Drain any excess liquid. Stir in cranberries, ginger, pine nuts, and parsley.
[3] Combine the vinegar, oil, and agave nectar in a glass jar with a lid and shake until well blended. Transfer the quinoa to a medium bowl and toss with the dressing. Add salt and pepper to taste. Serve warm. Or, chill overnight, let stand at room temperature for 20 minutes, and serve garnished with parsley and pine nuts.
*****
Ginger-Molasses Cookies
Moist and very flavorful, these cookies are perfect for dessert. Or, process them into crumbs in a food processor for a pie crust (about 1 ½ cups for a 9-inch piecrust). Adding the optional black pepper turns them into Pfeffernüsse, a traditional German treat served during Christmas holidays.
½ cup butter or buttery spread
¼ cup molasses (not blackstrap)
¾ cup packed light brown sugar
1 teaspoon pure vanilla
1 cup sorghum flour
½ cup garbanzo (chickpea) flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper (optional)
2 tablespoons evaporated cane juice or sanding sugar, for rolling
[1] Place a rack in the lower third of the oven. Preheat the oven to 375°F. Line a 9x13-inch metal baking sheet (not nonstick) with parchment paper.
[2] In a medium mixing bowl, beat the butter, molasses, brown sugar, and vanilla with an electric mixer on low speed until well blended. Add the sorghum flour, garbanzo flour, ginger, cinnamon, xanthan gum, nutmeg, cloves, baking soda, salt, and black pepper (if using) and beat until well blended.
[3] With a #50 (1¼ tablespoon-size) metal ice cream scoop, shape 9 balls, roll each into a smooth ball with your hands, and roll each in the evaporated cane juice. Place them at least two inches apart on the sheet.
[4] Bake until the cookies look firm and began to show little cracks on top, about 8 to 10 minutes. Do not overbake. Cool the cookies on the baking sheet on a wire rack for 5 minutes, then transfer to the wire rack to cool completely. Repeat with the remaining dough. Makes 18 cookies.
*****
125 Gluten-Free Vegetarian Recipes:
Quick and Delicious Mouthwatering Dishes for the Healthy Cook
by Carol Fenster, Ph.D.
Avery
July 2011
$18/Trade Paperback
ISBN-13: 978-1583334256
Affordable & Memorable Gourmet Gift Ideas
Popular holiday food gifts include a bottle of wine, a popcorn tin and a goodie basket filled with edible treats which, once opened, have a limited shelf life. For a more memorable, longer lasting option, holiday shoppers may want to impress the foodie on their gift-lists with artisan gourmet olive oils and vinegars from The Olive Tap®.
With oils and vinegars that range from Sicilian Lemon Balsamic Vinegar to Garlic Olive Oil that are Italian and Californian in origin, these artisan olive oils and vinegars vary in taste and flavor for even the most discerning home chef. There are nearly 60 unique olive oils and vinegars available in 375 ml to 750 ml bottles that range from $9.45 to $33.90 and can be mixed and matched. Select specialty oils and vinegars are also available in 250 ml bottles. The Olive Tap® also offers elegant yet affordable gift baskets.
“Our exclusive olive oils and vinegars are sourced from around the world,” said Rick Petrocelly chief executive officer of The Olive Tap®. “We pride ourselves on the uniqueness of our products and the distinct flavor profiles that each individual olive oil and vinegar brings. Holiday guests are sure to be impressed by the taste of dishes infused with products such as the Tuscan Herb Olive Oil and Aceto Balsamico di Modena.”
The olive oils and vinegars can be tailored to everyone on holiday gift list including hostesses, businesses, teachers and foodies. Because each 375 ml bottle includes an average of 35 servings, the gift recipient will remember the thought behind the oil or vinegar each time they use it. The Olive Tap® offers a variety of affordable gift options including:
- For the holiday party host/hostess: The Mini Dipper ($19.95) is a “bring along” appetizer for hosts/hostesses. It includes Arbequina 100% Extra Virgin Olive Oil, dipping seasonings and a decorative dipping bowl.
- For teachers: A bottle of the Apple Balsamic Vinegar ($15.75) is the perfect holiday thank you for children’s teachers. It has a delicious flavor of red apples and a thick, rich blend of 3 and 4 Leaf Quality Aceto Balsamico di Modena.
- For foodies: The Gourmet Sampler ($89.95) is the complete assortment of Olive Tap products. It’s sure to please any chef and includes Italiano 100% Extra Virgin Olive Oil, the finest Aceto Balsamico di Modena, Sun-Dried Tomato Bruschetta Topping, Black and Green Olive Tapenade, Mad Mango Salsa, Sorrento Lemon Olive Oil, Pomegranate Balsamic Vinegar and Roasted Garlic Champagne Mustard.
- For yourself: Holiday shoppers can treat themselves with a single bottle of olive oil or vinegar. One of the most popular flavors is the Tuscan Herb Olive Oil ($15.95) which has a proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary.
- For the whole gift list: Any bottle can be personalized to fit a family, company or special holiday occasion. Dates, names, photos, logos or even a special quote or saying can be printed on either standard or custom labels (minimum required).
- For corporate gifts: The You Pick Three Gift Box ($59.95) has a professional look great for those in the business world. These bottles can even be etched with the company name and logo (minimum required). It includes three 375 ml bottles of any olive oil, balsamic vinegar or specialty oil/vinegar.
Whether they are included in the feast or wrapped as a gift, olive oils and vinegars with their unique tastes are sure to become a memorable part of every holiday celebration. Gift givers can even pair the olive oil infused Chocolate Chipotle Cake recipe below with the gourmet gifts above.
Chocolate Chipotle Cake
1 cup plus ½ tsp unsweetened cocoa
2 ¾ cups flour
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon The Olive Tap® Cinnamon
2 teaspoon baking soda
½ teaspoon The Olive Tap® Cayenne Pepper
½ teaspoon salt
2 cups lowfat milk
½ cup mild olive oil such as The Olive Tap®’s Arbequina or Mission
½ cup The Olive Tap® Chipotle Olive Oil
2 large eggs
3 tablespoon The Olive Tap® Dark Chocolate Balsamic Vinegar
Powdered sugar
1. Preheat oven to 350◦. Butter two 8-in cake pans and dust with ¼ tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.
Additional Options: Mix 2 tbsp Dark Chocolate Balsamic Vinegar with cocoa and spread glaze over cakes. Or mix Balsamic Vinegar with 2 tbsp raspberry preserves and spread over cakes.
About The Olive Tap®
The Olive Tap® is both a tasting emporium and gourmet market that offers a variety of olive oils, specialty oils, vinegars, spices, herbs, seasonings and more. Unlike mass-produced oils and vinegars, The Olive Tap® offers pure and fresh artisan products from around the world. The Olive Tap®’s proprietary procurement storage and packaging processes ensure its customers are offered the freshest, highest quality olive oils and authentic balsamic vinegars.
The Olive Tap® is headquartered in Long Grove, Illinois. It also has locations in Medina, Ohio, Downers Grove, Illinois, Manitou Springs, Colorado and West Palm Beach, Florida.
With oils and vinegars that range from Sicilian Lemon Balsamic Vinegar to Garlic Olive Oil that are Italian and Californian in origin, these artisan olive oils and vinegars vary in taste and flavor for even the most discerning home chef. There are nearly 60 unique olive oils and vinegars available in 375 ml to 750 ml bottles that range from $9.45 to $33.90 and can be mixed and matched. Select specialty oils and vinegars are also available in 250 ml bottles. The Olive Tap® also offers elegant yet affordable gift baskets.
“Our exclusive olive oils and vinegars are sourced from around the world,” said Rick Petrocelly chief executive officer of The Olive Tap®. “We pride ourselves on the uniqueness of our products and the distinct flavor profiles that each individual olive oil and vinegar brings. Holiday guests are sure to be impressed by the taste of dishes infused with products such as the Tuscan Herb Olive Oil and Aceto Balsamico di Modena.”
The olive oils and vinegars can be tailored to everyone on holiday gift list including hostesses, businesses, teachers and foodies. Because each 375 ml bottle includes an average of 35 servings, the gift recipient will remember the thought behind the oil or vinegar each time they use it. The Olive Tap® offers a variety of affordable gift options including:
- For the holiday party host/hostess: The Mini Dipper ($19.95) is a “bring along” appetizer for hosts/hostesses. It includes Arbequina 100% Extra Virgin Olive Oil, dipping seasonings and a decorative dipping bowl.
- For teachers: A bottle of the Apple Balsamic Vinegar ($15.75) is the perfect holiday thank you for children’s teachers. It has a delicious flavor of red apples and a thick, rich blend of 3 and 4 Leaf Quality Aceto Balsamico di Modena.
- For foodies: The Gourmet Sampler ($89.95) is the complete assortment of Olive Tap products. It’s sure to please any chef and includes Italiano 100% Extra Virgin Olive Oil, the finest Aceto Balsamico di Modena, Sun-Dried Tomato Bruschetta Topping, Black and Green Olive Tapenade, Mad Mango Salsa, Sorrento Lemon Olive Oil, Pomegranate Balsamic Vinegar and Roasted Garlic Champagne Mustard.
- For yourself: Holiday shoppers can treat themselves with a single bottle of olive oil or vinegar. One of the most popular flavors is the Tuscan Herb Olive Oil ($15.95) which has a proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary.
- For the whole gift list: Any bottle can be personalized to fit a family, company or special holiday occasion. Dates, names, photos, logos or even a special quote or saying can be printed on either standard or custom labels (minimum required).
- For corporate gifts: The You Pick Three Gift Box ($59.95) has a professional look great for those in the business world. These bottles can even be etched with the company name and logo (minimum required). It includes three 375 ml bottles of any olive oil, balsamic vinegar or specialty oil/vinegar.
Whether they are included in the feast or wrapped as a gift, olive oils and vinegars with their unique tastes are sure to become a memorable part of every holiday celebration. Gift givers can even pair the olive oil infused Chocolate Chipotle Cake recipe below with the gourmet gifts above.
Chocolate Chipotle Cake
1 cup plus ½ tsp unsweetened cocoa
2 ¾ cups flour
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon The Olive Tap® Cinnamon
2 teaspoon baking soda
½ teaspoon The Olive Tap® Cayenne Pepper
½ teaspoon salt
2 cups lowfat milk
½ cup mild olive oil such as The Olive Tap®’s Arbequina or Mission
½ cup The Olive Tap® Chipotle Olive Oil
2 large eggs
3 tablespoon The Olive Tap® Dark Chocolate Balsamic Vinegar
Powdered sugar
1. Preheat oven to 350◦. Butter two 8-in cake pans and dust with ¼ tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.
Additional Options: Mix 2 tbsp Dark Chocolate Balsamic Vinegar with cocoa and spread glaze over cakes. Or mix Balsamic Vinegar with 2 tbsp raspberry preserves and spread over cakes.
About The Olive Tap®
The Olive Tap® is both a tasting emporium and gourmet market that offers a variety of olive oils, specialty oils, vinegars, spices, herbs, seasonings and more. Unlike mass-produced oils and vinegars, The Olive Tap® offers pure and fresh artisan products from around the world. The Olive Tap®’s proprietary procurement storage and packaging processes ensure its customers are offered the freshest, highest quality olive oils and authentic balsamic vinegars.
The Olive Tap® is headquartered in Long Grove, Illinois. It also has locations in Medina, Ohio, Downers Grove, Illinois, Manitou Springs, Colorado and West Palm Beach, Florida.
The Year Of the Pie Is Upon Us
The Year of the Pie is upon us and there is more than one way to celebrate the trendiest dessert of 2011. Whether you are a seasoned pie pro or a novice baker, the pros at the Crisco® Pie Hotline are serving up pie making advice and tips on the latest pie making trends for harried holiday bakers.
Whether struggling with weepy meringues or caved-in crusts, when it comes to pies, most bakers would appreciate a little expert advice. According to the 2010 Crisco National Pie Survey:
• 59 percent of surveyed Americans said pie is the hardest dessert to prepare from scratch, followed distantly by cake (22%) and brownies (6%).
• 65% of surveyed Americans agreed that making crust is the hardest part of baking a pie from scratch.
Now in its sixth year, the Crisco Pie Hotline continues to be a one-stop resource to help ease the stress of baking for thousands of bakers each year. During the busy holiday baking season, the hotline offers extended hours from 8:00 a.m. to 8:00 p.m. ET during November 14-23, 2011 and December 12-22, 2011. Home bakers can also dial in for tips and tricks from award-winning pie expert and author of Perfect Pies, Michele (Albano) Stuart.
Also available for the holidays on Crisco.com is Cookie Central, a new online resource offering recipes, instructional videos and a helpful butter-to-shortening conversion chart to take the guesswork out of baking.
Go to 1-877-FOR PIE TIPS (877-367-7438) and www.crisco.com for step-by-step instructions, visual demonstrations and award-winning hints and tricks for preparing the perfect holiday treats.
Whether struggling with weepy meringues or caved-in crusts, when it comes to pies, most bakers would appreciate a little expert advice. According to the 2010 Crisco National Pie Survey:
• 59 percent of surveyed Americans said pie is the hardest dessert to prepare from scratch, followed distantly by cake (22%) and brownies (6%).
• 65% of surveyed Americans agreed that making crust is the hardest part of baking a pie from scratch.
Now in its sixth year, the Crisco Pie Hotline continues to be a one-stop resource to help ease the stress of baking for thousands of bakers each year. During the busy holiday baking season, the hotline offers extended hours from 8:00 a.m. to 8:00 p.m. ET during November 14-23, 2011 and December 12-22, 2011. Home bakers can also dial in for tips and tricks from award-winning pie expert and author of Perfect Pies, Michele (Albano) Stuart.
Also available for the holidays on Crisco.com is Cookie Central, a new online resource offering recipes, instructional videos and a helpful butter-to-shortening conversion chart to take the guesswork out of baking.
Go to 1-877-FOR PIE TIPS (877-367-7438) and www.crisco.com for step-by-step instructions, visual demonstrations and award-winning hints and tricks for preparing the perfect holiday treats.
Tuesday, October 25, 2011
New Nutritional Chip in Cincinnati
Snikiddy Snacks®, a leading brand of great tasting, all natural snack foods made from simple, wholesome and real ingredients, announces the launch of Eat Your Vegetables™, a veggie chip full of flavor that lives up to its promises.
Containing a full serving of vegetables in every ounce (approximately 13 chips), Eat Your Vegetables™ provides sophisticated snackers with: veggie chips offering bona fide nutritional benefits. The new line of snacks also continues Snikiddy’s tradition of bringing great-tasting snacks to store shelves with three popular, contemporary flavors: Sea Salt, Sour Cream and Onion, and Jalapeno Ranch.
Eat Your Vegetables™ are made with a unique blend including sweet potatoes, carrots, and navy beans. The snacks offer an excellent source of Vitamin A and more fiber and protein than most other snack products.
“Our newest snacks mean that busy parents can make the same great choices in snacking for themselves that they make for their kids. We expect this new addition to be just as popular as our All-Natural lines of Cheese Puffs and Baked Fries. Eat Your Vegetables™ provides the great flavor and crunch our loyal customers are used to, but in a whole new kind of better-for-you chip,” said Snikiddy Co-Founder Mary Schulman.
Unlike most conventional snacks, Snikiddy has built a reputation for providing great tasting snacks that are also gluten and wheat free, and don’t contain the cholesterol, trans-fats, hydrogenated oils, high-fructose corn syrup, or artificial flavors, colors and preservatives that give snacks a bad name.
The Eat Your Vegetables product line comes in 4.5 oz sharing size bags filled with four and a half servings of snackable, two-bite shaped snacks that are right for any occasion—with your favorite sandwich, as a mid-afternoon snack, or as the perfect partner for party dips.
The snacks are currently sold in The Fresh Market, Bristol Farms, Toys R Us and e-tailers Alice.com and Amazon.com
About Snikiddy
With a passion for children’s health, mother/daughter team Janet Owings and Mary Schulman founded Snikiddy in 2007 in Bethesda, Maryland. Like its founders, Snikiddy is healthy, adventurous, imaginative, and creative.
Snikiddy® produces Snikiddy Snacks® — great tasting, family-friendly, natural snacks available in a variety of flavors. Snikiddy Cheese Puffs were first to market, followed by Snikiddy Baked Fries and the recently launched, Eat Your Vegetables™. Developed for the entire family, Snikiddy® products are made with simple, high quality, wholesome ingredients. They are available in Sharing Packs®, which contain four to five servings per container. Leading varieties are also available in Multi-Packs (bag of 6 snack packs) and/or individual snack packs. Snikiddy® is perfect for lunchboxes, after school, and on-the-go snacks. Snikiddy operates out of Bethesda, MD and Boulder, Colorado. More can be found at www.snikiddy.com
Containing a full serving of vegetables in every ounce (approximately 13 chips), Eat Your Vegetables™ provides sophisticated snackers with: veggie chips offering bona fide nutritional benefits. The new line of snacks also continues Snikiddy’s tradition of bringing great-tasting snacks to store shelves with three popular, contemporary flavors: Sea Salt, Sour Cream and Onion, and Jalapeno Ranch.
Eat Your Vegetables™ are made with a unique blend including sweet potatoes, carrots, and navy beans. The snacks offer an excellent source of Vitamin A and more fiber and protein than most other snack products.
“Our newest snacks mean that busy parents can make the same great choices in snacking for themselves that they make for their kids. We expect this new addition to be just as popular as our All-Natural lines of Cheese Puffs and Baked Fries. Eat Your Vegetables™ provides the great flavor and crunch our loyal customers are used to, but in a whole new kind of better-for-you chip,” said Snikiddy Co-Founder Mary Schulman.
Unlike most conventional snacks, Snikiddy has built a reputation for providing great tasting snacks that are also gluten and wheat free, and don’t contain the cholesterol, trans-fats, hydrogenated oils, high-fructose corn syrup, or artificial flavors, colors and preservatives that give snacks a bad name.
The Eat Your Vegetables product line comes in 4.5 oz sharing size bags filled with four and a half servings of snackable, two-bite shaped snacks that are right for any occasion—with your favorite sandwich, as a mid-afternoon snack, or as the perfect partner for party dips.
The snacks are currently sold in The Fresh Market, Bristol Farms, Toys R Us and e-tailers Alice.com and Amazon.com
About Snikiddy
With a passion for children’s health, mother/daughter team Janet Owings and Mary Schulman founded Snikiddy in 2007 in Bethesda, Maryland. Like its founders, Snikiddy is healthy, adventurous, imaginative, and creative.
Snikiddy® produces Snikiddy Snacks® — great tasting, family-friendly, natural snacks available in a variety of flavors. Snikiddy Cheese Puffs were first to market, followed by Snikiddy Baked Fries and the recently launched, Eat Your Vegetables™. Developed for the entire family, Snikiddy® products are made with simple, high quality, wholesome ingredients. They are available in Sharing Packs®, which contain four to five servings per container. Leading varieties are also available in Multi-Packs (bag of 6 snack packs) and/or individual snack packs. Snikiddy® is perfect for lunchboxes, after school, and on-the-go snacks. Snikiddy operates out of Bethesda, MD and Boulder, Colorado. More can be found at www.snikiddy.com
Monday, October 24, 2011
A Holiday Cooking Menu That Works for Every Dietary Need
A glance at the calendar will show you that the holiday season is fast approaching. Before you know it, you’ll be counting your blessings over a generous serving of turkey and gravy, and soon after that, you’ll be making eggnog toasts and fa-la-la-ing to your heart’s content. However, if you’re slated to host one of those holiday meals, the task in front of you might fill you with more dread than holiday cheer. If that’s the case, you’re not alone. For those of us who don’t answer to the name “Martha Stewart,” figuring out who is coming to the table, what to serve, and how to prepare it can be a daunting task indeed—especially if any of your guests have special dietary needs, such as a gluten allergy.
Not to worry—For Dummies has teamed up with several authors who know their way around the kitchen to make your upcoming chef responsibilities a lot easier.
With Cooking Basics For Dummies®, 4th Edition (Wiley, January 2011, ISBN: 978-0-470-91388-8, $21.99), Gluten-Free Baking For Dummies® (Wiley, December 2011, ISBN: 978-1-118-07773-3, $19.99), Wine For Dummies®, 4th Edition (Wiley, October 2006, ISBN: 978-0-470-04579-4, $21.99), and Whiskey and Spirits For Dummies® (Wiley, November 2007, ISBN: 978-0-470-11769-9, $19.99), you can prepare a mouth-watering spread (and provide the libations to go with it!) no matter what the preferences and dietary needs of your guests might be.
Whether you’re a cooking novice or simply want to up the culinary ante this year, pick up a copy of one of these titles today. They’ll help you safely navigate everything from appetizers to after-dinner drinks.
Here’s a glimpse of what you’ll find this holiday season on the For Dummies menu:
Cooking Basics For Dummies, 4th Edition can take your cooking from dull to delicious. Written by restaurant and dining feature writer Bryan Miller, food and beverage consultant Marie Rama, and coauthor of The Mediterranean Diet Eve Adamson, this easy-to-understand guide covers cooking from all angles. You’ll learn:
* How to read a recipe
* What staples you should keep in your pantry, refrigerator, and freezer
* Tips for saving time in the kitchen (Note to Editor: See attached tipsheet.)
* The basics of grilling, slow cooking, pressure cooking, roasting, and sautéing
* Considerations for vegetarians and others with special diets, and flavorful dishes to serve them
Gluten-Free Baking For Dummies will show you how to prepare wheat-free treats. Authors Jean McFadden Layton and Linda Larsen have pooled their expertise to help you re-create beloved tastes without using wheat flour. The book provides:
* New baking ideas and substitutes for common glutenous ingredients
* Easy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breads
* Tips and advice for shopping and stocking your kitchen
Wine For Dummies, 4th Edition will prompt you to raise your glass throughout the holiday season. With over half a century of professional wine experience between them, husband and wife team Ed McCarthy and Mary Ewing-Mulligan have written a full-bodied, yet light…rich, yet crisp…robust, yet refreshing guide to wine. You’ll learn:
* How to sniff and taste wine
* How to store and pour wine, and how to pair it with food
* Red and white wine styles, as well as details about wines from around the world
And that’s not all. If you need a guide on the go, download the Selecting a Wine For Dummies app on your iPhone or iPod touch! You’ll have information ranging from articles on popular wine topics to pronunciation guides at your fingertips. The Food and Wine pairing tool is especially useful to have on hand at the grocery store so that you can choose the perfect complement to your meal. And once you have sampled several vintages, you can even use the app to create a personalized wine list by snapping a photo of the label and entering notes about why you enjoyed it.
Whiskey and Spirits For Dummies is your complete guide to this family of noble beverages. Written by Perry Luntz, who has been the publisher and editor of Beverage Alcohol Market Report for twenty years, this book will top off your knowledge of distilled spirits in time for your holiday guests. It fills you in on how to:
* Shop for the best spirits
* Select the right mixers
* Use spirits in cooking
* Make ten classic cocktails
* Present spirits to guests
The bottom line is, with these For Dummies volumes in your library, you’ll be able to prepare for the holidays with excitement rather than anxiety. And who knows? With the help of For Dummies, you might even make a name for yourself among your friends and family as a host or hostess extraordinaire!
# # #
Quick Cooking: Ten Tips to Help You Save Time in the Kitchen
From Cooking Basics For Dummies®, 4th Edition
(Wiley, January 2011, ISBN: 978-0-470-91388-8, $21.99)
When you’re hosting a holiday gathering, you’ve got a lot to do in order to get that meal on the table—and you probably feel somewhat rushed. However, a few seconds saved here and there can add up to a lot more quality time with family and friends. These handy tips and hints will allow you to cook more efficiently without sacrificing deliciousness!
• Have all ingredients prepared, measured, and set out within reach before you start cooking.
• Precook pieces of chicken or meat in your microwave before finishing them on the grill.
• If you’re using the oven, turn it on at least 15 minutes before you’re ready to roast or bake your dish. Don’t waste time waiting for the oven to heat after you’ve prepared the recipe.
• Buy vegetables that are already washed and cut, if doing so will get you to eat more vegetables or cook more often. Prepared ingredients such as bagged salad mix, stir-fry vegetables already cut to size, and boneless cuts of meat cost a bit more, but saving some time may be worth it.
• Remove steaks and other meats from the refrigerator about 15 minutes before cooking so that they warm to room temperature. They’ll cook faster and more evenly.
• Line the broiler pan with aluminum foil to ease cleanup when broiling hamburgers, fish, steaks, and chops.
• Don’t bother chopping onions, garlic, fresh herbs, and the like for a salad dressing. Instead, use a food processor or blender to save chopping time, add your liquids, and then blend for a quick dressing.
• Place a garlic clove on a cutting board and whack it with the flat side of a heavy knife or a cleaver to make removing the skin easier. The skin should split right off.
• Roll a lemon or orange under the palm of your hand on the countertop to make extracting the juice easier.
• Clean up as you go. You’ll be glad you did when the meal is over!
Not to worry—For Dummies has teamed up with several authors who know their way around the kitchen to make your upcoming chef responsibilities a lot easier.
With Cooking Basics For Dummies®, 4th Edition (Wiley, January 2011, ISBN: 978-0-470-91388-8, $21.99), Gluten-Free Baking For Dummies® (Wiley, December 2011, ISBN: 978-1-118-07773-3, $19.99), Wine For Dummies®, 4th Edition (Wiley, October 2006, ISBN: 978-0-470-04579-4, $21.99), and Whiskey and Spirits For Dummies® (Wiley, November 2007, ISBN: 978-0-470-11769-9, $19.99), you can prepare a mouth-watering spread (and provide the libations to go with it!) no matter what the preferences and dietary needs of your guests might be.
Whether you’re a cooking novice or simply want to up the culinary ante this year, pick up a copy of one of these titles today. They’ll help you safely navigate everything from appetizers to after-dinner drinks.
Here’s a glimpse of what you’ll find this holiday season on the For Dummies menu:
Cooking Basics For Dummies, 4th Edition can take your cooking from dull to delicious. Written by restaurant and dining feature writer Bryan Miller, food and beverage consultant Marie Rama, and coauthor of The Mediterranean Diet Eve Adamson, this easy-to-understand guide covers cooking from all angles. You’ll learn:
* How to read a recipe
* What staples you should keep in your pantry, refrigerator, and freezer
* Tips for saving time in the kitchen (Note to Editor: See attached tipsheet.)
* The basics of grilling, slow cooking, pressure cooking, roasting, and sautéing
* Considerations for vegetarians and others with special diets, and flavorful dishes to serve them
Gluten-Free Baking For Dummies will show you how to prepare wheat-free treats. Authors Jean McFadden Layton and Linda Larsen have pooled their expertise to help you re-create beloved tastes without using wheat flour. The book provides:
* New baking ideas and substitutes for common glutenous ingredients
* Easy recipes and methods for baking more than 150 gluten-free cakes, cookies, and breads
* Tips and advice for shopping and stocking your kitchen
Wine For Dummies, 4th Edition will prompt you to raise your glass throughout the holiday season. With over half a century of professional wine experience between them, husband and wife team Ed McCarthy and Mary Ewing-Mulligan have written a full-bodied, yet light…rich, yet crisp…robust, yet refreshing guide to wine. You’ll learn:
* How to sniff and taste wine
* How to store and pour wine, and how to pair it with food
* Red and white wine styles, as well as details about wines from around the world
And that’s not all. If you need a guide on the go, download the Selecting a Wine For Dummies app on your iPhone or iPod touch! You’ll have information ranging from articles on popular wine topics to pronunciation guides at your fingertips. The Food and Wine pairing tool is especially useful to have on hand at the grocery store so that you can choose the perfect complement to your meal. And once you have sampled several vintages, you can even use the app to create a personalized wine list by snapping a photo of the label and entering notes about why you enjoyed it.
Whiskey and Spirits For Dummies is your complete guide to this family of noble beverages. Written by Perry Luntz, who has been the publisher and editor of Beverage Alcohol Market Report for twenty years, this book will top off your knowledge of distilled spirits in time for your holiday guests. It fills you in on how to:
* Shop for the best spirits
* Select the right mixers
* Use spirits in cooking
* Make ten classic cocktails
* Present spirits to guests
The bottom line is, with these For Dummies volumes in your library, you’ll be able to prepare for the holidays with excitement rather than anxiety. And who knows? With the help of For Dummies, you might even make a name for yourself among your friends and family as a host or hostess extraordinaire!
# # #
Quick Cooking: Ten Tips to Help You Save Time in the Kitchen
From Cooking Basics For Dummies®, 4th Edition
(Wiley, January 2011, ISBN: 978-0-470-91388-8, $21.99)
When you’re hosting a holiday gathering, you’ve got a lot to do in order to get that meal on the table—and you probably feel somewhat rushed. However, a few seconds saved here and there can add up to a lot more quality time with family and friends. These handy tips and hints will allow you to cook more efficiently without sacrificing deliciousness!
• Have all ingredients prepared, measured, and set out within reach before you start cooking.
• Precook pieces of chicken or meat in your microwave before finishing them on the grill.
• If you’re using the oven, turn it on at least 15 minutes before you’re ready to roast or bake your dish. Don’t waste time waiting for the oven to heat after you’ve prepared the recipe.
• Buy vegetables that are already washed and cut, if doing so will get you to eat more vegetables or cook more often. Prepared ingredients such as bagged salad mix, stir-fry vegetables already cut to size, and boneless cuts of meat cost a bit more, but saving some time may be worth it.
• Remove steaks and other meats from the refrigerator about 15 minutes before cooking so that they warm to room temperature. They’ll cook faster and more evenly.
• Line the broiler pan with aluminum foil to ease cleanup when broiling hamburgers, fish, steaks, and chops.
• Don’t bother chopping onions, garlic, fresh herbs, and the like for a salad dressing. Instead, use a food processor or blender to save chopping time, add your liquids, and then blend for a quick dressing.
• Place a garlic clove on a cutting board and whack it with the flat side of a heavy knife or a cleaver to make removing the skin easier. The skin should split right off.
• Roll a lemon or orange under the palm of your hand on the countertop to make extracting the juice easier.
• Clean up as you go. You’ll be glad you did when the meal is over!
Avoid Overeating this Holiday Season with Fullbar
Indulging at holiday parties can quickly turn into extra holiday weight. Keep in mind Fullbar, the fast-growing brand of weight loss bars created by noted bariatric surgeon Dr. Michael Snyder. With a new and improved product line featuring enhanced taste complemented by Kemin’s clinically-proven fullness ingredient, Slendesta®, Fullbar utilizes two distinct fullness mechanisms, which are clinically proven to help promote weight loss.
Fullbar works with your “wiring” to stimulate a complex neural and hormonal feedback loop that fills you up so you eat less. When you consume tasty Fullbar products, the upper part of your stomach is stretched out, telling your brain that you’re full. Then, all-natural Slendesta® promotes the release of your cholecystokinin (CCK) in your digestive track to make you fuller, longer. If you are already satisfied before you go out to celebrate, you won’t eat an entire gingerbread house!
Available nationwide January 2012, Fullbar is welcoming two new flavors to its popular family of weight loss bars: Chocolate Caramel and Chocolate Peanut Butter. These join such existing Fullbar flavors as Double Chocolate Cocoa Chip, Peanut Butter Crunch and Cranberry Almond, all of which were re-formulated to improve both taste and function.
Fullbar works with your “wiring” to stimulate a complex neural and hormonal feedback loop that fills you up so you eat less. When you consume tasty Fullbar products, the upper part of your stomach is stretched out, telling your brain that you’re full. Then, all-natural Slendesta® promotes the release of your cholecystokinin (CCK) in your digestive track to make you fuller, longer. If you are already satisfied before you go out to celebrate, you won’t eat an entire gingerbread house!
Available nationwide January 2012, Fullbar is welcoming two new flavors to its popular family of weight loss bars: Chocolate Caramel and Chocolate Peanut Butter. These join such existing Fullbar flavors as Double Chocolate Cocoa Chip, Peanut Butter Crunch and Cranberry Almond, all of which were re-formulated to improve both taste and function.
Sunday, October 23, 2011
Swirl, Sip and Celebrate The Grand Opening Of The Holman Ranch Vineyard & Winery Tasting Room in Carmel Valley, CA
In the first week of November, 2011, Holman Ranch will open its first Tasting Room at 19 E. Carmel Valley Road, Suite C at White Oaks Plaza in Carmel Valley, California. Holman Ranch’s Carmel Valley Village Tasting Room offers the perfect backdrop to swirl, sip and savor the different complexities of Holman Ranch Vineyard and Winery wines. There is something for everyone, from the full-bodied Pinot Noirs to the light, fruity flavors of our Pinot Gris and complex, dry Chardonnay. Holman Ranch also offers estate grown and bottled Extra Virgin Olive Oil available for tasting and purchase at the Tasting Room.
The Tasting Room Will Celebrate with a Grand Opening Open House Weekend with a wide variety of activities!
Save the Dates: Saturday November 26th and Sunday, November 27th
Celebrate the grand opening of the wine tasting room and support the Alzheimer’s Association. 20% of the proceeds from Saturday, November 26th and Sunday, November 27th to benefit the Alzheimer’s Association!
Saturday, November 26th:
· Purchase a $5.00 ticket at the door for wine tasting.
· Complimentary Appetizers throughout the day
· Enter your business card for a free drawing from 1:00 p.m. – 5:00 p.m. Four winners will receive a bottle of wine, olive oil or special gift from the tasting room including a private estate Vineyard tour.
· Purchase a bottle and your receipt is entered to win a free year in our exclusive Wine Club!
· 2:00 p.m. – 4:00 p.m. Local guitarist, John's Sherys virtuosity as a guitarist that has accorded him the honor of twice being voted Monterey County Weekly's Best Local Musician (2010/2011).He plays both acoustically and electrically, and is well versed in a number of genres, equally at home with pop, jazz, new age, classical, blues, rock, world and many other styles. When playing live, John often supplements his sound by double-tracking himself, or looping. These techniques allow him to have a sound that is surprisingly rich and full for a solo artist.
· 3:00 p.m.- Corked and Forked! Monterey Bay is lush with fresh organic produce. See how a few simple ingredients paired with Holman Ranch’s Extra Virgin Olive Oil makes quick, easy artisan bites! Includes pairing suggestions. Chef Brandon Miller from Mundaka will be on hand to answer questions!
· Tractor Pete and offer family tractor rides through the village from 2:00 p.m. – 4:00 p.m. Sip wine and celebrate on the holiday tractor ride! Donate $20 per family or $10 per person to the Alzheimer's Association and get a ride through Carmel Valley on our holiday tractor while sipping wine and meeting new friends! (Weather permitting)
Sunday, November 27th:
· Meet Santa from 1:00 p.m. – 3:00 p.m. and get a holiday picture taken at the Wine Tasting Room. We are pet friendly! Bring your four legged friends, too! A commemorative photo is yours with a $20 donation to the Alzheimer's Association!
· 1:00 p.m. – 3:00 p.m. The tasting room will have face painters that are guaranteed to bring smiles to the entire family.
· On Sunday enter your business card to win a Bounty of Carmel Valley holiday gift basket.
The tasting room is open daily from 11:00 a.m. – 6:00 p.m. and is available to be booked for private events.
The Tasting Room Will Celebrate with a Grand Opening Open House Weekend with a wide variety of activities!
Save the Dates: Saturday November 26th and Sunday, November 27th
Celebrate the grand opening of the wine tasting room and support the Alzheimer’s Association. 20% of the proceeds from Saturday, November 26th and Sunday, November 27th to benefit the Alzheimer’s Association!
Saturday, November 26th:
· Purchase a $5.00 ticket at the door for wine tasting.
· Complimentary Appetizers throughout the day
· Enter your business card for a free drawing from 1:00 p.m. – 5:00 p.m. Four winners will receive a bottle of wine, olive oil or special gift from the tasting room including a private estate Vineyard tour.
· Purchase a bottle and your receipt is entered to win a free year in our exclusive Wine Club!
· 2:00 p.m. – 4:00 p.m. Local guitarist, John's Sherys virtuosity as a guitarist that has accorded him the honor of twice being voted Monterey County Weekly's Best Local Musician (2010/2011).He plays both acoustically and electrically, and is well versed in a number of genres, equally at home with pop, jazz, new age, classical, blues, rock, world and many other styles. When playing live, John often supplements his sound by double-tracking himself, or looping. These techniques allow him to have a sound that is surprisingly rich and full for a solo artist.
· 3:00 p.m.- Corked and Forked! Monterey Bay is lush with fresh organic produce. See how a few simple ingredients paired with Holman Ranch’s Extra Virgin Olive Oil makes quick, easy artisan bites! Includes pairing suggestions. Chef Brandon Miller from Mundaka will be on hand to answer questions!
· Tractor Pete and offer family tractor rides through the village from 2:00 p.m. – 4:00 p.m. Sip wine and celebrate on the holiday tractor ride! Donate $20 per family or $10 per person to the Alzheimer's Association and get a ride through Carmel Valley on our holiday tractor while sipping wine and meeting new friends! (Weather permitting)
Sunday, November 27th:
· Meet Santa from 1:00 p.m. – 3:00 p.m. and get a holiday picture taken at the Wine Tasting Room. We are pet friendly! Bring your four legged friends, too! A commemorative photo is yours with a $20 donation to the Alzheimer's Association!
· 1:00 p.m. – 3:00 p.m. The tasting room will have face painters that are guaranteed to bring smiles to the entire family.
· On Sunday enter your business card to win a Bounty of Carmel Valley holiday gift basket.
The tasting room is open daily from 11:00 a.m. – 6:00 p.m. and is available to be booked for private events.
Thursday, October 20, 2011
Chipotle to Open Location at Cincinnati Premium Outlets Oct. 25
Chipotle Mexican Grill will open its first location in Monroe, Ohio, on Tuesday, Oct. 25. The critically acclaimed burrito shop will serve its gourmet menu of burritos, tacos, salads and bowls at 175 Senate Dr., near the Cincinnati Premium Outlets.
Distinguished by fresh, premium-quality food from sustainable sources, an iconic look and speedy service, Chipotle offers a new perspective on food. Today, Chipotle serves more naturally raised meat (meat from animals that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet) than any other restaurant company; more than 75 million pounds last year.
Quality ingredients are the hallmark of Chipotle. In addition to naturally raised meats, Chipotle serves an increasing percentage of organically grown black and pinto beans, and sour cream and cheese made with milk from cows that are not treated with the synthetic hormone rBGH. Chipotle is also the only national restaurant company with significant commitments to purchasing produce from local farms when seasonally available, with plans to double its use of local produce this year.
“We are changing the way the world thinks about and eats fast food,” said Steve Ells, Chipotle founder, chairman and CEO. “There was a time when only the most demanding chefs in the best restaurants were using the same quality of food we are using, but we’re committed to making better food affordable and accessible so everyone can eat better.”
All of the fresh food is prepared in open kitchens in plain view of customers. Customers can choose from a variety of delicious ingredients to customize their order – cilantro-lime rice, whole black or pinto beans, grilled marinated meats or braised and shredded meats, freshly sautéed fajita vegetables, house-made guacamole, aged shredded cheddar cheese, sour cream and a choice of fresh salsas.
The design of each Chipotle also mirrors Ells’ food philosophy – simple ingredients used in creative ways can elevate the ordinary to extraordinary. While all Chipotle restaurants use similar materials to achieve a sparse, clean, urban look, no two are alike.
Hours at the restaurant are from 11:00 a.m. to 10:00 p.m. daily. The phone number for the new Monroe locations is (513) 539-9544.
Distinguished by fresh, premium-quality food from sustainable sources, an iconic look and speedy service, Chipotle offers a new perspective on food. Today, Chipotle serves more naturally raised meat (meat from animals that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet) than any other restaurant company; more than 75 million pounds last year.
Quality ingredients are the hallmark of Chipotle. In addition to naturally raised meats, Chipotle serves an increasing percentage of organically grown black and pinto beans, and sour cream and cheese made with milk from cows that are not treated with the synthetic hormone rBGH. Chipotle is also the only national restaurant company with significant commitments to purchasing produce from local farms when seasonally available, with plans to double its use of local produce this year.
“We are changing the way the world thinks about and eats fast food,” said Steve Ells, Chipotle founder, chairman and CEO. “There was a time when only the most demanding chefs in the best restaurants were using the same quality of food we are using, but we’re committed to making better food affordable and accessible so everyone can eat better.”
All of the fresh food is prepared in open kitchens in plain view of customers. Customers can choose from a variety of delicious ingredients to customize their order – cilantro-lime rice, whole black or pinto beans, grilled marinated meats or braised and shredded meats, freshly sautéed fajita vegetables, house-made guacamole, aged shredded cheddar cheese, sour cream and a choice of fresh salsas.
The design of each Chipotle also mirrors Ells’ food philosophy – simple ingredients used in creative ways can elevate the ordinary to extraordinary. While all Chipotle restaurants use similar materials to achieve a sparse, clean, urban look, no two are alike.
Hours at the restaurant are from 11:00 a.m. to 10:00 p.m. daily. The phone number for the new Monroe locations is (513) 539-9544.
The Daily Meal Reveals the 10 Most Fattening Fast Food Dishes
A recent Gallup and Healthways poll found that nearly 62 percent of Americans are still overweight or obese. Among other factors, the calorie counts of the country’s ever popular fast food fare isn’t helping the matter. TheDailyMeal.com, the site that houses all things food and drink, found the 10 Most Fattening Fast Food Dishes that make a 610-calorie KFC Double Down look like the healthier option. Here’s a bite of five devastating calorie bombs, some of which aren’t the usual suspects:
· KFC Variety Big Box Meal (1,680 Calories)—If you can’t pick just one KFC favorite, the fast-food chain is now giving you the chance to eat them all at once. Their new “Big Box” meal includes drumsticks, chicken strips, popcorn chicken, two side dishes and a biscuit. Picking the highest calorie options (potato wedges and baked beans) makes this meal a whopping 1,680 calories. You’ll need to buy the Double Down sandwich separately.
· Quizno’s Tuna Melt (1,535 Calories)—This beast of a sandwich sounds innocent enough: tuna salad, cheese, and fresh veggies. But combine globs of mayonnaise with cheese and fatty fish, and you’re reeling in three meal’s worth of calories at lunch alone. Not to mention that with 110 grams of fat, this sandwich busts out twice our maximum recommended intake for an entire day.
· Domino’s Chicken Carbonara Breadbowl Pasta (1,480 Calories)—The fantasy of comfort eaters everywhere: cheesy, creamy pasta stuffed inside a bowl of freshly baked bread. It’s hardly surprising that these pasta bowls meant for one offer up little in the way of protein, fiber, or fresh produce. They do, however, boast plenty of saturated fat and refined carbs (stuffed inside more refined carbs).
· Baja Fresh’s Breaded Fish Quesadillas (1,400 calories)—They might brag about a kitchen with “No freezers, can openers, or microwaves,” but Baja Fresh manages to pack plenty of calories into a single 12-inch tortilla. So what’s the secret recipe? Deep-fried fish sticks crammed between a thick layer of cheese and served with sour cream and guacamole.
· Wendy’s Dave’s Hot ‘N Juicy ¾ lb Burger (1,060 Calories)—A fast-food burger isn’t exactly synonymous with nutrition, but there’s a vast difference between a basic Wendy’s hamburger — weighing in at 250 calories — and the new ¾ lb “Hot ‘N Juicy” special. A bigger, buttered bun, along with three beef patties and mounds of cheese, is the equivalent of eating four standard burgers.
· KFC Variety Big Box Meal (1,680 Calories)—If you can’t pick just one KFC favorite, the fast-food chain is now giving you the chance to eat them all at once. Their new “Big Box” meal includes drumsticks, chicken strips, popcorn chicken, two side dishes and a biscuit. Picking the highest calorie options (potato wedges and baked beans) makes this meal a whopping 1,680 calories. You’ll need to buy the Double Down sandwich separately.
· Quizno’s Tuna Melt (1,535 Calories)—This beast of a sandwich sounds innocent enough: tuna salad, cheese, and fresh veggies. But combine globs of mayonnaise with cheese and fatty fish, and you’re reeling in three meal’s worth of calories at lunch alone. Not to mention that with 110 grams of fat, this sandwich busts out twice our maximum recommended intake for an entire day.
· Domino’s Chicken Carbonara Breadbowl Pasta (1,480 Calories)—The fantasy of comfort eaters everywhere: cheesy, creamy pasta stuffed inside a bowl of freshly baked bread. It’s hardly surprising that these pasta bowls meant for one offer up little in the way of protein, fiber, or fresh produce. They do, however, boast plenty of saturated fat and refined carbs (stuffed inside more refined carbs).
· Baja Fresh’s Breaded Fish Quesadillas (1,400 calories)—They might brag about a kitchen with “No freezers, can openers, or microwaves,” but Baja Fresh manages to pack plenty of calories into a single 12-inch tortilla. So what’s the secret recipe? Deep-fried fish sticks crammed between a thick layer of cheese and served with sour cream and guacamole.
· Wendy’s Dave’s Hot ‘N Juicy ¾ lb Burger (1,060 Calories)—A fast-food burger isn’t exactly synonymous with nutrition, but there’s a vast difference between a basic Wendy’s hamburger — weighing in at 250 calories — and the new ¾ lb “Hot ‘N Juicy” special. A bigger, buttered bun, along with three beef patties and mounds of cheese, is the equivalent of eating four standard burgers.
Panera Supports Local Pups for HOWLoween
WHO:
Panera Bread
Cincinnati Pet Food Pantry
WHAT:
Panera Bread is sponsoring the HOWLoween Costume Parade to benefit Cincinnati Pet Food Pantry. Panera is providing complimentary food for all who attend and will serve as a pet food drop-off location for those that would like to make donations.
Additionally, Panera Bread will be presenting a check presentation at the event to the Cincinnati Pet Food Pantry for $250. The funds will be used to purchase additional pet food for their needy animals
WHEN:
HOWLoween Costume Parade will take place on:
Sunday, October 23rd from 1:00 p.m. - 3:00 p.m.
Pet food can be dropped off:
Now through Sunday, October 23, 2011
WHERE:
HOWLoween Costume Parade will take place at:
Kennel Resorts
5825 Meadowview Drive
Milford, Ohio 45150
Pet food can be dropped off at:
Panera Bread
1066 State Route #28
Milford, OH 45150
Panera Bread
Cincinnati Pet Food Pantry
WHAT:
Panera Bread is sponsoring the HOWLoween Costume Parade to benefit Cincinnati Pet Food Pantry. Panera is providing complimentary food for all who attend and will serve as a pet food drop-off location for those that would like to make donations.
Additionally, Panera Bread will be presenting a check presentation at the event to the Cincinnati Pet Food Pantry for $250. The funds will be used to purchase additional pet food for their needy animals
WHEN:
HOWLoween Costume Parade will take place on:
Sunday, October 23rd from 1:00 p.m. - 3:00 p.m.
Pet food can be dropped off:
Now through Sunday, October 23, 2011
WHERE:
HOWLoween Costume Parade will take place at:
Kennel Resorts
5825 Meadowview Drive
Milford, Ohio 45150
Pet food can be dropped off at:
Panera Bread
1066 State Route #28
Milford, OH 45150
Dessert Trifecta from Ulysses Press
Tiny Handheld Treats, Giant Mouthwatering Flavor— Pies Are Getting a Makeover!
What’s more delightful than the smell of a homemade pie baking in the oven? How about a dozen mini pies!
That’s right, your favorite homemade desserts are now bite-size and fit perfectly in the palms of your party guests’ hands. Mini Pies serves up your favorite classics and also features a handful of new mouthwatering creations:
• Apple Chai
• Very Berry
• Ginger Peach
• Cranberry Almond Pistachio
...and more!
However, this is not just a book for dessert fanatics; Mini Pies serves up savory recipes, too: Sweet Potato, Apple Chile, and Cara- melized Onion Tart...you’ll want to try them all.
Authors Morgan Greenseth and Christy Beaver guide you step- by-step through the process of making the perfect traditional crust, as well as graham cracker, vegan, shortbread, and gluten-free varia- tions—and it’s much easier than you think. “Pies can be intimidat- ing...something Grandma makes with an ancient recipe and years of trial and error,” Greenseth says. “Christy and I wanted to remove that stigma and make pie accessible for bakers at every level.”
So whether you’re baking a batch of mini pies for your family or for peckish party guests, these are yummy treats everyone will want in their face!
Founders of Seattle’s Mini Empire Bakery, MorgaN grEENSETh and ChrISTy BEavEr have supplied restaurants and cafes with cup- cake-sized pies since 2009. Both women learned to bake as young girls by assisting their mothers and grandmothers in the kitchen. greenseth, who has recently relocated to New york, will expand Mini Empire to the East Coast.
Mini Pies $14.95, Trade Paper September 2011 from Ulysses Press ISBN: 978-1-56975-980-6 128pp, 6 x 6
********
Get Your Buzz On with the Intoxicatingly Delicious Desserts of Ice Cream Happy Hour!
Nothing makes people smile quite like ice cream or a refreshing cocktail. Now, for the first time ever, you can get both cold ones at once! Introduc- ing Ice Cream Happy Hour, the new gourmet cookbook where booze meets ice cream to form one extravagant spiked-dessert experience.
Perfect for a casual dinner party or special occasion, these 21-and- over homemade frozen delights not only taste amazing, they also serve up a surprising kick—there’s a shot of alcohol in each cup! Just follow the authors’ clever technique—combining spiked gelatin with custard to get booze-infused ice cream—and you’ll soon impress anyone. The 50-plus recipes include all of your favorite flavors as well as ice creams based on classic shots, cocktails, and blended beverages, such as:
• Coffee with Kahlúa
• Mint Chip with Crème de Menthe
• Peach with Schnapps
• Chocolate Martini
• White Russian
• Strawberry Daiquiri
...and more!
Ice Cream Happy Hour even brings the bar room to the soda foun- tain with additional suggestions on using “hard” ice creams to make floats, sundaes, malts, and more! “Customizing your cocktail-inspired ice creams is a lot easier than you may think,” author Valerie Lum says. “Don’t be afraid make your own boozy cocktail creations. After all, it’s ice cream and liquor—how bad can it be?”
Just remember, friends don’t let friends scoop and drive.
When ValerIe lUm is not a attempting to burn off the ice cream pound- age from this book by running, she can be found in the kitchen of her tiny Brooklyn apartment or making brownies, blondies, and cookies as the baker at Bierkraft in Park Slope, Brooklyn. Born and reared in Corona, Queens, JeNISe addISoN attended long Island City High School and then the French Culinary Institute with a little help from celebrity chef Bobby Flay. Jenise now spends her time brining, curing, butchering, and fermenting at Bierkraft in Brooklyn.
Ice Cream Happy Hour $14.95, Trade Paper, September 2011 from Ulysses Press, ISBN: 978-1-56975-931-8, 160pp, 6 x 6
********
The Cake Pop—A Treat That’s as Fun to Make as It Is to Eat!
A beautifully decorated cake can wow anyone. And there’s noth- ing more entertaining than food on a stick. Combine the two and you’ve got the incredibly cute, one-bite, hand-held snacks every- one loves: cake pops!
Introducing Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos. The wide range of exciting shapes and tasty flavors will have you eager to make and decorate these treats for any and every occa- sion. A few fun examples:
• Birthday Party Clown Pops
• Halloween Jack-o’-Lanterns
• Holiday Bauble Balls
• Valentine’s Day Sweetheart Pops
• Game Night Poker Chips and Dice
...and more!
Teaching you how to create these scrumptious mini desserts with professional results, author Molly Bakes clearly explains the step-by-step process for cake pop success. “These recipes show that you don’t have to be a brilliant baker or even an experienced cake decorator to make these adorable treats,” she says. “All you need is a few simple ingredients, some lollipop sticks, and, of course, your imagination!”
“Molly Bakes,” as she is known in the kitchen, fell in love with bak- ing and has never looked back. Today her cake pops can be found everywhere from her stall at london’s Brick lane Market to Selfridges department store, and her fans include Vogue and acclaimed singer eliza Doolittle.
Crazy For Cake Pops $14.95, Trade Paper October 2011 from Ulysses Press ISBN: 978-1-61243-044-7 160pp, 61⁄2 x 9
What’s more delightful than the smell of a homemade pie baking in the oven? How about a dozen mini pies!
That’s right, your favorite homemade desserts are now bite-size and fit perfectly in the palms of your party guests’ hands. Mini Pies serves up your favorite classics and also features a handful of new mouthwatering creations:
• Apple Chai
• Very Berry
• Ginger Peach
• Cranberry Almond Pistachio
...and more!
However, this is not just a book for dessert fanatics; Mini Pies serves up savory recipes, too: Sweet Potato, Apple Chile, and Cara- melized Onion Tart...you’ll want to try them all.
Authors Morgan Greenseth and Christy Beaver guide you step- by-step through the process of making the perfect traditional crust, as well as graham cracker, vegan, shortbread, and gluten-free varia- tions—and it’s much easier than you think. “Pies can be intimidat- ing...something Grandma makes with an ancient recipe and years of trial and error,” Greenseth says. “Christy and I wanted to remove that stigma and make pie accessible for bakers at every level.”
So whether you’re baking a batch of mini pies for your family or for peckish party guests, these are yummy treats everyone will want in their face!
Founders of Seattle’s Mini Empire Bakery, MorgaN grEENSETh and ChrISTy BEavEr have supplied restaurants and cafes with cup- cake-sized pies since 2009. Both women learned to bake as young girls by assisting their mothers and grandmothers in the kitchen. greenseth, who has recently relocated to New york, will expand Mini Empire to the East Coast.
Mini Pies $14.95, Trade Paper September 2011 from Ulysses Press ISBN: 978-1-56975-980-6 128pp, 6 x 6
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Get Your Buzz On with the Intoxicatingly Delicious Desserts of Ice Cream Happy Hour!
Nothing makes people smile quite like ice cream or a refreshing cocktail. Now, for the first time ever, you can get both cold ones at once! Introduc- ing Ice Cream Happy Hour, the new gourmet cookbook where booze meets ice cream to form one extravagant spiked-dessert experience.
Perfect for a casual dinner party or special occasion, these 21-and- over homemade frozen delights not only taste amazing, they also serve up a surprising kick—there’s a shot of alcohol in each cup! Just follow the authors’ clever technique—combining spiked gelatin with custard to get booze-infused ice cream—and you’ll soon impress anyone. The 50-plus recipes include all of your favorite flavors as well as ice creams based on classic shots, cocktails, and blended beverages, such as:
• Coffee with Kahlúa
• Mint Chip with Crème de Menthe
• Peach with Schnapps
• Chocolate Martini
• White Russian
• Strawberry Daiquiri
...and more!
Ice Cream Happy Hour even brings the bar room to the soda foun- tain with additional suggestions on using “hard” ice creams to make floats, sundaes, malts, and more! “Customizing your cocktail-inspired ice creams is a lot easier than you may think,” author Valerie Lum says. “Don’t be afraid make your own boozy cocktail creations. After all, it’s ice cream and liquor—how bad can it be?”
Just remember, friends don’t let friends scoop and drive.
When ValerIe lUm is not a attempting to burn off the ice cream pound- age from this book by running, she can be found in the kitchen of her tiny Brooklyn apartment or making brownies, blondies, and cookies as the baker at Bierkraft in Park Slope, Brooklyn. Born and reared in Corona, Queens, JeNISe addISoN attended long Island City High School and then the French Culinary Institute with a little help from celebrity chef Bobby Flay. Jenise now spends her time brining, curing, butchering, and fermenting at Bierkraft in Brooklyn.
Ice Cream Happy Hour $14.95, Trade Paper, September 2011 from Ulysses Press, ISBN: 978-1-56975-931-8, 160pp, 6 x 6
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The Cake Pop—A Treat That’s as Fun to Make as It Is to Eat!
A beautifully decorated cake can wow anyone. And there’s noth- ing more entertaining than food on a stick. Combine the two and you’ve got the incredibly cute, one-bite, hand-held snacks every- one loves: cake pops!
Introducing Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos. The wide range of exciting shapes and tasty flavors will have you eager to make and decorate these treats for any and every occa- sion. A few fun examples:
• Birthday Party Clown Pops
• Halloween Jack-o’-Lanterns
• Holiday Bauble Balls
• Valentine’s Day Sweetheart Pops
• Game Night Poker Chips and Dice
...and more!
Teaching you how to create these scrumptious mini desserts with professional results, author Molly Bakes clearly explains the step-by-step process for cake pop success. “These recipes show that you don’t have to be a brilliant baker or even an experienced cake decorator to make these adorable treats,” she says. “All you need is a few simple ingredients, some lollipop sticks, and, of course, your imagination!”
“Molly Bakes,” as she is known in the kitchen, fell in love with bak- ing and has never looked back. Today her cake pops can be found everywhere from her stall at london’s Brick lane Market to Selfridges department store, and her fans include Vogue and acclaimed singer eliza Doolittle.
Crazy For Cake Pops $14.95, Trade Paper October 2011 from Ulysses Press ISBN: 978-1-61243-044-7 160pp, 61⁄2 x 9
Wednesday, October 19, 2011
Free Scary Face Pancakes for Kids October 28 at IHOP
WHAT: IHOP restaurants nationwide will celebrate Halloween a little early this year, offering kids 12 and under a free Scary Face Pancake as part of its No Tricks – Just Treats program designed to provide kids with a safe and fun Halloween event. The “design-your-own” Scary Face Pancake includes an oversized signature buttermilk pancake with a whipped topping mouth and strawberry nose, served with two mini OREO® cookies and candy corn on the side to allow kids to create their own Halloween hotcake.
WHY: IHOP wants to provide trick or treaters with a safe and fun Halloween celebration that they can enjoy with friends and family.
WHEN: FRIDAY, OCTOBER 28, 2011, 7 a.m. – 10 p.m.
WHERE: Participating IHOP restaurants nationwide.
ADDITIONAL INFORMATION:
· The Scary Face Pancake is a fun and flavorful play on IHOP’s popular Funny Face Pancake.
· The Scary Face Pancake will be offered throughout October and, like all IHOP kids menu items, is under 600 calories. Throughout IHOP’s new menu, items under 600 calories are designated with a SIMPLE & FIT icon.
WHY: IHOP wants to provide trick or treaters with a safe and fun Halloween celebration that they can enjoy with friends and family.
WHEN: FRIDAY, OCTOBER 28, 2011, 7 a.m. – 10 p.m.
WHERE: Participating IHOP restaurants nationwide.
ADDITIONAL INFORMATION:
· The Scary Face Pancake is a fun and flavorful play on IHOP’s popular Funny Face Pancake.
· The Scary Face Pancake will be offered throughout October and, like all IHOP kids menu items, is under 600 calories. Throughout IHOP’s new menu, items under 600 calories are designated with a SIMPLE & FIT icon.
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