Friday, December 17, 2010

Sally Jackson Cheese Recalls All Cheese Because Of Possible Health Risk

Sally Jackson Cheese of Oroville, WA is recalling all cheese products, including cow, goat, and sheep, because they may be contaminated with Escherichia coli O157:H7 bacteria (E. coli O157:H7). E. coli O157:H7 causes a diarrheal illness, often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.

Sally Jackson brand cheeses made from raw cow, goat, and sheep milk were distributed nationwide. The cheeses were distributed to restaurants, distributors, and retail stores.

The three types of cheese are all soft raw milk cheeses in various sized pieces. The products do not have labels or codes. The cow and sheep milk cheeses are wrapped in chestnut leaves, the goat cheese is wrapped in grape leaves and all are secured with twine. The cheeses may have an outer wrapping of waxed paper.

The products have been identified as a possible source of E. coli infections currently under investigation.

The problem was revealed as a result of follow-up by the FDA of a report of an outbreak of E. coli O157:H7 infections. The notification came from the Washington State Department of Agriculture, Washington Department of Health, and the Oregon Public Health Division.

Customers who have purchased Sally Jackson cheeses are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 509-429-3057, Monday through Friday, between 8:00am and 5:00pm Pacific Time.

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Tuesday, December 14, 2010

Breakfast All Day at Diesel Filling Station on New Year's Day

Beginning at 11 a.m. on January 1, 2011, Diners Can Enjoy an Expanded Menu of Lunch and Brunch Items Day and Night

Begin 2011 with a hearty brunch at Diesel Filling Station in the Virginia-Highlands all day and night. On New Year's Day, January 1, 2011, starting at 11 a.m. Diesel will serve a special "breakfast all day" menu featuring a diverse selection of its signature brunch and lunch items. The expanded menu includes the new Benedict Explosion - a bacon explosion topped with cream cheese on an english muffin, drizzled with honey and topped with a poached egg and hollandaise; and, favorites like the vegetarian biscuits and gravy made with veggie sausage; the popular Death Muffin; filet and eggs; french toast; make-your-own omelets and much more. Couples can also enjoy brunch for two for $25, which includes two brunch entrees and a choice of a Bloody Mary or mimosa pitcher or a bucket of tall boy beers. For diners in need of a little hair of the dog, Diesel will offer a variety of Bloody Marys including its signature Bloody Mary that is made using a secret recipe only owner Justin Haynie knows. Diesel's New Year's Day brunch menu is below.

Conveniently located at 870 North Highland Avenue in the heart of Virginia-Highlands, Diesel is in close proximity to Poncey Highlands, Inman Park and Midtown. Inspired by the Virginia-Highlands filling station that once stood in its place, Diesel has a decidedly local flare and offers an expansive high gravity and craft beer selection, a clever cocktail menu and serves reliable comfort food with a twist. Diesel is open Monday through Friday beginning at 4 p.m., Saturday at 11 a.m. and Sunday at 12 p.m. Visit or call (404) 815-1820 for more information.
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Monday, December 13, 2010

The Real Chow Baby Opens New Location on Ponce de Leon Ave in Atlanta

Check Presentation to Mayor Kasim Reed for the City of Atlanta Parks & Recreation’s “Centers of Hope” Kicks Off Official Grand Opening Celebration

Last night, Atlantans celebrated the grand opening of The Real Chow Baby’s second intown location during a private event featuring a check presentation to Atlanta Mayor Kasim Reed for more than $7,600 for the City of Atlanta Parks & Recreation’s "Centers of Hope." More than a hundred guests explored the new dining destination and sampled Chow Baby’s signature cocktails and Asian-inspired cuisine. Offering an interactive and affordable dining experience in a casual, energetic and upscale environment, the new location in the Highlands is now open to the public for lunch and dinner seven days a week.

“We wanted to present a check to the Mayor, who we so appreciate, because he gave us the idea of how we can give back to the Centers of Hope during his inauguration speech. When we heard that CNN was donating a $1 for each CNN Tour, it inspired us to come up with our ‘nickel bowl’ donation program we implemented from January through October,” says Chip Joyner, co-owner of The Real Chow Baby on Ponce.

“Giving back to the community was a perfect way for us to begin our journey at the new location,” says Carol Joyner, wife to Chip and co-owner of The Real Chow Baby on Ponce. “We are very grateful for all of the support and enthusiasm we have already received from the community.”

Debuting in the burgeoning Westside district on Howell Mill Road in 2005, The Real Chow Baby introduced Atlantans to the city’s first and only create-your-own stir-fry restaurant. An instant success, the infectious concept gives diners the opportunity to make their own unique, market-fresh culinary creations with a delicious blend of Asian and American flavors for an exceptional value. Diners start by filling a bowl with their choice of noodles, rice, vegetables, sauces, spices, meats, and seafood. They customize their creation by selecting from the soup, salad, stir-fry, or Chow Baby wrap. Then, the talented chefs at The Real Chow Baby transform it into a delicious stir-fry on a custom-made, 60-inch flat top grill. Diners then sit back at their tables and relax and a server brings them their unique creations. The best part is that stir-fry bowls are all-you-can-eat, just $7.99 for lunch and $11.99 for dinner.

With more than 70 ingredients, featuring 45 different kinds of rice, noodles, fruits, vegetables, meats, and seafood, all prepared daily from scratch, the market-fresh create-your-own stir-fry bar is the main attraction at The Real Chow Baby. Both locations also offer small plates, signature bowls, homemade desserts, and gluten-free, sugar-free and vegan choices.

“We recognize that a common dilemma among today’s health-conscious diners is whether to sacrifice taste for nutritionally sound dining alternatives, so we provide both delicious and healthy chow and all the necessary information for our diners to make smart choices,” says Carol Joyner.

Cocktail lovers can take advantage of the full bar at both locations featuring specialty sakes, beers, wines, martinis and popular Chow Specialty Cocktails like the Chow Baby Mojito and "The Famous" Part-Time Lover. The new Highlands location also has a mixologist on staff that uses only fresh juices and tapped a handful of Atlanta’s hottest chefs including YEAH! Burger’s Shaun Doty, Alex Friedman of P’cheen International Bistro & Pub, Keira Moritz of Pacci and AltroRex Rooftop Lounge, and Rolling Bones BBQ’s Reginald Washington to create signature bowls for diners.

Maintaining a commitment to better the health of the community since opening in 2005, The Real Chow Baby recently completed its “nickel bowl” donation program to raise much-needed funds for recreations centers to better serve the Atlanta community. Pledging to donate 5 cents from every stir-fry bowl sold from January through October 2010 at the Howell Mill location, The Real Chow Baby sold more than 150,000 bowls and raised more than $7600 for the City of Atlanta Parks & Recreation’s "Centers of Hope."

“We look forward to having ongoing initiatives at both locations in 2011 that will not only continue to enhance, but give back to our city and the people in it,” explains Chip Joyner.

The Real Chow Baby is located at 1016 Howell Mill Road in the Westside and at 782 Ponce de Leon Avenue in the Highlands. Lunch at the new location is served Monday through Friday from 11 a.m. until 2:30 p.m. Dinner is served Monday through Thursday from 5 p.m. to 10:30 p.m. and Friday from 5 p.m. to 11:30 p.m. On the weekends, the new Real Chow Baby is open Saturday from 12 p.m. to 11:30 p.m. and Sunday from 12 p.m.10 p.m. Reservations can be made by calling the Howell Mill location at 404.815.4900 or the Ponce location at 404.671.4202. For more information visit Complimentary valet parking is available.
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Thursday, December 9, 2010

Truffles Café Opens in Buckhead

(BUSINESS WIRE)--One of the Low Country’s long-established favorites arrived in Buckhead December 8 when Truffles, an upscale gourmet café, opened at 3345 Lenox Road, across from Lenox Square Mall.

“We have eight great salads to choose from”

The restaurant, with other locations on Hilton Head Island and in Bluffton, South Carolina, offers a diverse menu featuring specialty dishes from crab cakes served with wasabi mayonnaise to pork tenderloin prepared with a mild chili rub and apricot glaze. Truffles serves a variety of fresh fish and center-cut steaks finished with organic butter and sea salt. “Our Mahi Mahi is made with fresh tomatoes and basil tossed with olive oil, kalamata olives and feta cheese,” says Truffles Operating Partner, Stewart Newbold. Everything is prepared daily using the freshest and finest ingredients.

The menu, with prices ranging from $5 to $29, also features a choice of soups, salads and sandwiches. “We have eight great salads to choose from,” says Newbold, “And in the Low Country, we’re known for our Mango Chicken Sandwich, which we predict will be a favorite of the lunch crowd in Buckhead.” It is prepared with a mango barbeque glaze and served with melted jack cheese, crispy bacon, lettuce, tomato and onion on a toasted bun. Other favorites include a homemade Black Bean Burger with jack cheese, southwestern sauce, lettuce, tomato, red onion and sliced avocado, and an appetizer of baked brie in puff pastry with kahlùa pecans, fresh fruit, and French bread.

“We’re excited to be open in time for the holidays. The ambiance of our dining rooms, combined with fantastic food and attentive personal service, makes Truffles the perfect spot for a relaxed and refreshing lunch or a great night out with friends,” says Newbold. Truffles Café offers 35 wines by the glass, along with a selection of specialty cocktails and premium-brand liquors. From lagers and pale ales to porters and stout, the restaurant also has an expansive offering of beer, both on tap and in bottles.

Truffles also offers private dining facilities for six to 100 guests for events and special occasions. The restaurant features a warm, eclectic feel that mixes classic café elements with contemporary lighting and materials. Large-scale vintage posters with vibrant-colored booths create a visually interesting space and a comfortable, casual dining experience. Store-front windows draw the eye to the large bar area which features backlit eco-resin panels and a bold, blue feature wall.

The new Atlanta Truffles is open for lunch and dinner seven days a week, with extended hours on Friday and Saturday nights. Seating is available at the door or reservations can be made online at For convenience, the full menu is available for take-out, including desserts like the chocolate peanut butter pie that’s prepared daily in the kitchen.

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Tuesday, December 7, 2010

Consumer Reports: Hot Glassware Can Shatter Unexpectedly

Editor's Note:  Recently, one of our staff members experienced the shattering of a glass baking dish as the dish was placed on a granite surface.  It was the first time any of our staff had known these dishes to break.  And now the news reports.........

/PRNewswire/ -- A year-long investigation by Consumer Reports reveals that while hundreds of millions of glass baking dishes are used safely each year, hot glassware can shatter unexpectedly, sometimes causing serious injuries. The report details several stories of glass bakeware breaking and shattering, leading off with the story of a grandmother on Thanksgiving Day who said she opened her oven to baste a ham only to have the glass dish shatter, sending pieces of glass and hot juices flying.

After reviewing scores of consumer reports filed with federal regulators about bakeware unexpectedly shattering, Consumers Union (CU), the nonprofit publisher of Consumer Reports, has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market. CU has also called on manufacturers to imprint warnings that are clearer and more prominent on their bakeware. "Part of the problem is that the fine print warnings are so tiny and they're part of the packaging that consumers often throw out," said Andrea Rock, senior editor, Consumer Reports.

The report is available in the January issue of Consumer Reports and online at . In a typical year, the two main manufacturers of glass bakeware, World Kitchen, the maker of Pyrex in the U.S., and its competitor, Anchor Hocking, collectively make on average more than 70 million units of what is undoubtedly a staple of most kitchens and a popular cooking tool when preparing holiday meals.

The report contains ten precautions that may surprise cooks who have used glass bakeware. To minimize the chances of the glassware shattering, consumers should read and save the safety instructions from their glass bakeware and follow these safety rules:

* Always place hot glassware on a dry, cloth potholder or towel.
* Never use glassware for stovetop cooking or under a broiler.
* Always allow the oven to fully preheat before placing the glassware in the oven.
* Always cover the bottom of the dish with liquid before cooking meat or vegetables.
* Don't add liquid to hot glassware.
* If you're using the dish in a microwave, do not use browning elements, and avoid overheating oil and butter.
* Do not take dishes directly from the freezer to the oven or vice versa.
* Never place hot glassware directly on a countertop (or smoothtop), metal surface, on a damp towel, in the sink, or on a cold or wet surface.
* Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.
* To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens.

To find out about glass bakeware, Consumer Reports conducted an investigation that included testing in Consumer Reports' labs and outside labs, and gathering information from manufacturers, government agencies, experts, and consumers. When Pyrex was first marketed in 1915, it was made of a heat-resistant glass called borosilicate that previously was used to prevent glass railroad lanterns from shattering. While U.S. manufacturers of both Pyrex and Anchor Hocking have switched from borosilicate to soda lime glass for their glass bakeware, the magazine notes, samples of European-made glass bakeware obtained by Consumer Reports continue to consist of borosilicate. The manufacturers say their soda lime glass has advantages and is less likely to break when dropped or bumped. While the results from Consumer Reports' limited impact tests were highly variable, some samples of soda lime glass showed the highest impact resistance.

Consumer Reports tested both types of glass in its lab to see how they compared in extreme conditions likely to cause breakage. To test the dishes, Consumer Reports filled each pan with dry sand (which gets much hotter than food) and then placed the dishes in ovens set at varying temperatures. The testers then compared what happened when each hot dish was removed from the oven and placed on a wet granite countertop, a situation likely to induce thermal shock and contrary to each manufacturer's instructions for use. Consumer Reports notes that the bar was set high in the extreme tests because dishes that are scratched or damaged may not offer the same safety margin as new dishes, and users may ignore or be unaware of the usage instructions. Ten out of ten times the soda lime glass broke after baking at 450 degrees. But in the same conditions, the European borosilicate glassware did not break, though most did after baking at 500 degrees.

Some key highlights from the investigation include the following:

* Consumers in scores of cases reported glass bakeware unexpectedly shattering, according to federal documents, court papers, and interviews. When Consumer Reports examined 163 incidents (152 of which were from CPSC files) in detail, the analysis revealed 42 reports of injuries, ranging from minor burns or cuts to those requiring surgery. More than half of the incidents reportedly occurred while the bakeware was in the oven while almost a quarter occurred with the bakeware cooling on a counter or stovetop.
* When glass bakeware does shatter, consumers report, it can break into sharp shards that go flying, raising the risks of injuries. This contrasts with claims from one of the manufacturers that its glass bakeware breaks into "relatively small pieces generally lacking sharp edges."
* Consumers Union (CU), the nonprofit publisher of Consumer Reports, says manufacturers should imprint clearer and more prominent warnings on their bakeware, not just on the packaging that gets tossed upon first use. While hundreds of millions of dishes are used safely each year, CU believes the situation is serious enough that it has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market, with particular attention to the difference between bakeware made of soda lime glass and borosilicate. CU also urges consumers who experience glass bakeware unexpectedly shattering to report the incident to the CPSC at 800-638-2772 or .

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Wednesday, December 1, 2010

‘Tis the Season to Host a Cookie Exchange

(BUSINESS WIRE)--The aroma of fresh-baked cookies brings back good memories. It reminds us of our childhood, measuring out flour, chocolate chips and Karo syrup as we baked with Grandma, or maybe of quality time spent with our own children.

“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats”

Cookies will always be a timeless treat and a wonderful way to share memories across generations. They also make thoughtful gifts. If you haven’t considered hosting a cookie exchange, this holiday season is the perfect time to start.

“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats,” says celebrity pastry chef Malika Ameen, owner of, a made-to-order gourmet cookie website. “More importantly, you’ll have the chance to share the joy of the season while spending precious time with your friends and family.”

Bring one of the following treats to your next cookie exchange and you’re guaranteed to be everyone’s favorite baker! Developed exclusively for Karo by celebrity chef Malika Ameen, the cookies are traditional recipes with a modern twist. The fruit lover in your life will delight in the Oat Crisps with Cranberries and Orange while the Maple Walnut Sticky Bars with Clove Scented Shortbread are heaven for the person who can discern what is absolutely divine. Can’t live without chocolate? Chocolate Crinkles are delightful as an elegant post-dinner dessert, paired with your favorite dessert wine or after dinner drink.

Visit to upload your own Cookie Exchange recipes and win great culinary prizes!

Lace Oat Crisps with Cranberries and Orange

These elegant cookies require only a few minutes to put together. They have the toasty and warm flavor of brown sugar and molasses and a brightness from orange and cranberries. They are a beautiful teatime dessert or just a quick and easy holiday treat to share with loved ones.

Yield: 2 Dozen

Bake Time: 12-13 min

10 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 vanilla bean, seeds scraped or one teaspoon of vanilla extract

½ cup Karo® dark corn syrup
Zest of one orange
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
3 cups thick rolled oats
1 cup sliced almonds with skin
1 cup dried cranberries, roughly chopped


Preheat oven to 350 degrees. In a medium sized bowl, combine sugars, vanilla bean and orange zest. Gently rub together with fingers until sugar looks slightly coarse. Heat butter and corn syrup on medium heat for 1-2 minutes until butter is melted. Add sugar mixture and whisk until smooth. Add in nutmeg, oats, almonds and cranberries. Mix until well incorporated.

Line a baking tray with parchment paper. Place one tablespoon of oat mixture on baking tray, leaving 3-4 inches between each. Press each cookie gently with the palm of your hand to help it spread evenly when baking. Bake crisps for 12-13 minutes until golden brown and bubbly. Cool for 15 minutes and then remove from baking tray.

Serve or store in an airtight container up to 4 days.

Maple Walnut Sticky Bars with Clove Scented Shortbread

These shortbread bars have an irresistibly crisp cookie bottom with a subtle hint of sweet, aromatic clove. The topping is quick and requires no additional baking. The result is a buttery toffee nut topping with a deep maple flavor. These bars are the perfect accompaniment to a strong hot cup of coffee. Sweet, sticky, buttery and absolutely divine!

Yield: 2 dozen

Bake Time: 15 to 18 minutes


½ cup (4 oz.) butter, at room temperature
1 ¼ cup of all purpose flour
½ teaspoon of kosher salt
1 teaspoon of ground cloves
¼ light brown sugar, firmly packed
1 teaspoon pure maple syrup

Walnut topping
9 tablespoons butter
2 cups walnut halves
1 ½ teaspoons pure maple syrup
¼ cup plus 1 teaspoon maple sugar*
¼ heaping teaspoon of salt
3 tablespoons Karo® light corn syrup
¼ cup + 1 ½ tablespoons heavy cream or evaporated milk


Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper allowing a 2-inch overhang on two sides. Butter the lining (not overhang). Whisk together flour, salt, and ground cloves. Place ½ cup butter and ¼ cup brown sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy. Add flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared pan and chill 30 minutes or overnight.

Bake for 20-25 minutes until shortbread is a pale golden color and set in the middle.

For walnut topping, place butter and walnuts in a medium sized saucepan and cook over medium high heat, stirring constantly until nuts are fragrant. This will take 3-4 minutes and you will also see the butter become foamy. Add maple syrup, sugar, salt, corn syrup and cream. Boil, stirring constantly for 2 minutes. Remove from heat and let stand for 2 minutes. Spread over the shortbread crust and let completely cool. Lift shortbread out of dish using the parchment overhang. Cut into sixteen 2-inch squares. Store in an airtight container up to three days. Bars also freeze well for up to one month.

* Maple sugar is a specialty ingredient available at Whole Foods and specialty stores

Chocolate Crinkles

These are the ultimate decadent chocolate cookies. A cross between a cookie and a truffle, these crinkles are slightly crunchy on the outside and soft and gooey on the inside. These will be the most elegant cookies in your holiday repertoire and satisfy the most intense chocolate craving!

You can also take this cookie to the next level by adding sweet cardamom, which marries beautifully with chocolate.

Yield: 4 dozen

Bake Time: 8 minutes

2 cups all purpose flour
1½ teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cardamom (Optional)*
8 ounces unsweetened chocolate
¾ cup granulated sugar
¼ cup light brown sugar, loosely packed
2 Tablespoons butter, melted
3 Tablespoons Canola oil
2 Tablespoons Karo® light corn syrup
1 large egg yolk
2 Large eggs
2 teaspoons Vanilla extract
2 teaspoons Instant espresso powder (two teaspoons of VIA by Starbucks can be substituted)
1 teaspoon of hot water
¼ cup granulated sugar
¾ cup confectioners sugar


In a medium bowl whisk together well the flour, baking powder, salt and optional ground cardamom, and set aside. Melt the chocolate in the microwave on low power for one minute. Stir and microwave in intervals of 15 seconds for 2-3 minutes or until chocolate is melted. Let chocolate cool.

Mix together hot water and espresso powder and stir to form a smooth paste.

In a mixer with a paddle attachment, beat together sugars, butter, oil, and corn syrup to blend. On low speed beat in eggs, egg yolk, vanilla and coffee paste. Stop the mixer, scrape down the sides of the bowl with a spatula and continue to mix until thoroughly combined. Turn off mixer and add all of the melted chocolate. Mix on low until combined. Add all flour mixture at once and mix on low until combined. Chill dough overnight.

Preheat oven to 325 degrees. Line a baking sheet with parchment paper or foil.

Remove rested dough from refrigerator and bring to room temperature. Scoop one tablespoon of dough and shape into a ball. Pour ¼ cup granulated sugar in a large shallow bowl and 1 cup confectioners sugar in another bowl. Roll dough in granulated sugar, and then in confectioner’s sugar. Place on prepared baking tray. Repeat with remaining dough.

Bake prepared cookies for 7-8 minutes at 325 degrees and remove from oven. Cookie centers will look wet and not set but this is what you are looking to see. Let cookies cool on the baking tray. If cookies are baked longer they will be firm in the center and much crisper. Store in an airtight container up to 3 days.

* Substitute cardamom with 2 teaspoons of cinnamon or a combination of allspice, ginger and nutmeg for “Spiced Chocolate Crinkles.”

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