The Georgia Table

Kroger and Something Delightful Win Fayette Chamber Platinum Plate Competition

2011-08-25T12:16:00.000-04:00

Something Delightful Bakery & Café Owner Mary Jane Hollister
with Chamber President & CEO Virginia Gibbs

As a precursor to the upcoming Community Expo, the Fayette Chamber hosted the Platinum Plate competition at their monthly Business After Hours event held at Delta Community Credit Union, the Expo’s presenting sponsor. Kroger supermarket was the winner of the Platinum Plate Award (small bites category) while Something Delightful Bakery Café of Peachtree City won the Platinum Plate Award (dessert category).

Kroger’s Chef Brian Boldt says he improvises when he cooks. “There’s no such thing as an original recipe,” says Boldt. His glazed quail with pomegranate, honey and lavender took the prize in the small bites category.

Kroger Chef Brian Boldt with Chamber President
& CEO Virginia Gibbs

Meanwhile, on the dessert side, Something Delightful’s carrot cake cheesecake proved to be the winning sweet. “I look for unusual combinations,” said Something Delightful’s owner Mary Jane Hollister. “Carrot cake and cheesecake are two things everybody loves.”

Other competitors were Cookie Express, Ultimate Café (Fayette Senior Services), Contemporary Catering, Panera Bread and A Taste of the South Catering (Wendell Coffee). Shane’s Rib Shack, A Better Way Café and Rita’s Ice were not able to participate in the competition, but will be serving up tasty treats at the Expo.

The panel of judges included State Rep. Matt Ramsey of Peachtree City, Nancy Jaworski of My Chef Nancy and Melanie Myer, Delta Community Credit Union branch manager and chamber board chair.

The community is cordially invited to attend the Expo on Sept. 13th at New Hope Church, 551 New Hope Road, Fayetteville, to sample delicacies from all participating food service vendors. Admission is free.

More than 2,000 patrons attended last year’s Expo, which had over 100 exhibitors. This year, all exhibitor space has again been filled, so patrons can see new and familiar offerings available from businesses, non-profit and public agencies in Fayette County.

There will be lots of giveaways and drawing prizes, including a netbook and a Serenbe gift package, as well as health screenings, product demos and much more. Don’t miss the fun…mark your calendars for Sept. 13th and join us at the Expo!

About the Chamber: The Fayette Chamber is a strong, vibrant network of businesses and organizations working together to promote economic prosperity and strengthen our community. Through the chamber, important connections are made that provide the framework for our community to grow and prosper. With the goal of maintaining and enhancing our excellent quality of life, the chamber provides strong leadership, networking, education and programs that encourage partnerships between businesses and the community.

Arby's® Offers Nationwide Invitation to Its Anniversary Bash

2011-07-19T19:23:00.000-04:00

64-Cent Classic Roast Beef Sandwiches on Saturday, July 23

PRNewswire/ -- Nearly 50 years ago, two brothers from Ohio – Forrest and Leroy Raffel – set out to shake-up the fast food industry. Their vision: a quick service restaurant that served something other than the standard burgers and fries. Thus, on July 23, 1964, Arby's was born. In celebration of its anniversary, this Saturday, July 23, Arby's Restaurant Group, Inc. is offering customers nationwide its signature sandwich, the Classic Roast Beef, for just 64 cents all day long, with purchase of a 22 oz. drink (coupon required).* To receive a coupon, people must "like" Arby's at www.facebook.com/arbys.

The Classic Roast Beef sandwich is the hallmark of the Arby's experience, featuring mouthwatering roast beef that is slow roasted for three hours in-store daily, then freshly sliced and piled high on a toasted sesame seed bun. For the signature Arby's experience, smother the Classic Roast Beef with tangy Arby's Sauce® or zesty Horsey Sauce®.

"For nearly 50 years, Arby's has offered a variety of sandwiches, signature sides and shakes that put people in a good mood," said Bob Kraut, Senior Vice President, Advertising & Marketing Communications, Arby's Restaurant Group, Inc. "We're excited to celebrate our anniversary by giving people a chance to try the sandwich that started it all at this special price."

Some Arby's anniversary fun facts:

The first Arby's, in Boardman Ohio, had just 10 seats and was shaped like a Conestoga wagon
In addition to the Classic Roast Beef sandwich, potato cakes and Jamocha shakes are two other original menu items that remain among the most popular today
The Raffel Brothers originally wanted to name the restaurant "Big Tex," but settled on Arby's, which stands for R.B. (Raffel Brothers); to this day, many people still believe it stands for roast beef
The neon cowboy hat has been an Arby's icon since the chain launched in 1964

For more information, or to download the coupon, please visit www.facebook.com/arbys.

*Arby's Classic Roast Beef sandwiches are available at 64 cents with purchase of a 22 oz. beverage. The offer is valid on July 23, 2011 with Facebook coupon during regular business hours at participating locations. Limit one coupon per transaction. Not valid with any other coupon or offer.

The J. M. Smucker Company Announces Coffee Price Increases

2011-05-24T11:05:00.000-04:00

/PRNewswire/ -- The J. M. Smucker Company (NYSE: SJM) announced today that it increased the list price for the majority of its coffee products sold in the United States, primarily consisting of items sold under the Folgers®, Dunkin' Donuts®, Millstone®, and Folgers® Gourmet Selections® brand names. Prices will increase an average of 11 percent on impacted items.

The increase in price is driven by sustained increases in green coffee costs. The Company is currently in its quarter-end quiet period and, therefore, will answer investor related follow up questions during its June 9, 2011, fiscal fourth quarter earnings conference call.

Dunkin' Donuts® brand is licensed to The J. M. Smucker Company for packaged coffee products sold in retail channels such as grocery stores, mass merchandisers, club stores, and drug stores. This press release does not pertain to Dunkin' Donuts® coffee or other products for sale in Dunkin' Donuts® restaurants.

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Consumers Warned to Avoid Eating Oysters From Area 1642 in Apalachicola Bay, Florida

2011-05-10T12:36:00.000-04:00

/PRNewswire-/ -- The following is being released by the U.S. Food and Drug Administration:

Fast Facts

* The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters from Area 1642 in Apalachicola Bay, Fla. because the oysters may be contaminated with toxigenic Vibrio cholerae serogroup O75.
* Nine persons have been reported with illness. For eight, the illness was confirmed as caused by toxigenic Vibrio cholerae O75; laboratory confirmation is pending in the other person. No one was hospitalized or died.
* All ill persons reported consumption of raw or lightly steamed oysters.
* Traceback indicates that oysters harvested from Area 1642 in Apalachicola Bay, Fla., between March 21 and April 6, 2011, are associated with illness.
* Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area.

What is the problem?

Raw oysters harvested from Area 1642 in Apalachicola Bay, Fla. between March 21 and April 6, 2011, have been linked to eight confirmed and one possible case of toxigenic Vibrio cholerae O75 infection. The ill persons ate raw or lightly cooked oysters harvested from that area. Ill persons reside in Florida, Georgia, Louisiana and Indiana; all report consumption of oysters while in Florida. There are several designated harvest areas within Apalachicola Bay, Fla., and each of these has a unique numerical identifier. Area 1642 is a zone that stretches from north to south in Apalachicola Bay just on the east side of the bridge that goes from Eastpoint, Fla., to St. George Island, Fla. The zone is approximately two miles wide from east to west.

What are the symptoms of Vibrio illness?

Illness is typically characterized by nausea, vomiting and diarrhea. The symptoms begin from a few hours up to five days after consumption of raw or undercooked seafood, particularly shellfish, or after ingestion of surface waters.

Who is at risk?

Persons at risk are those who traveled to Florida and consumed oysters that were harvested from Area 1642 of Apalachicola Bay or who purchased oysters in a state to which these oysters or oyster product were distributed and ate them.

What do consumers need to do?

Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area. If the oysters were definitely or possibly harvested from Area 1642 in Apalachicola Bay, Fla., and have not yet been consumed, they should not be eaten. If the oysters were already consumed and no one became ill, no action is needed. If you develop a diarrheal illness within a week after consuming raw or undercooked shellfish, see your healthcare provider and inform the provider about this exposure.

Those with weakened immune systems, including people affected by AIDS, chronic alcohol abuse, liver, stomach, or blood disorders, cancer, diabetes, or kidney disease should avoid eating raw oysters, regardless of where they are harvested.

What product forms are included in the recall?

This advisory, which comes from an outbreak of illness caused by toxigenic Vibrio cholerae O75, applies to live in-shell and shucked fresh or frozen oysters from the area.

Where is it distributed?

These oysters or oyster product were initially distributed in Florida, Alabama, Georgia, Mississippi, and North Carolina. However, subsequent distribution to other states may have occurred.

What is being done about the problem?

The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters harvested from Area 1642 in Apalachicola Bay, Florida because the oysters may be contaminated with toxigenic Vibrio cholerae O75.

The Florida Department of Agriculture and Consumer Services Division of Aquaculture closed Area 1642 on April 29 and has asked commercial oyster harvesters and dealers who obtained oysters from this area to recall them.

The FDA is sampling oysters from Area 1642 in Apalachicola Bay as part of a reopening strategy.

Who should be contacted?

The FDA encourages consumers with questions about seafood safety to call 1-888-SAFEFOOD or to write to consumer@fda.gov .

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Dare to Compare in Arby's® Chicken Salad Taste-Off

2011-05-09T19:16:00.000-04:00

/PRNewswire/ -- In years past, Americans have faced off in cola wars and burger battles, but few would have guessed that chicken salad could stir up a similar passion. Summer 2011 is poised to be the season of this sumptuous salad, and Arby's is confident that its Market Fresh® Grilled Chicken & Pecan Salad Sandwich and Wrap are the best in the business. From May 9-22, Arby's will offer consumers a chance to try its sandwich or wrap free, with the purchase of any 22 oz. beverage.* People can then dare to compare Arby's Market Fresh Grilled Chicken & Pecan Salad Sandwich and Wrap to the Subway® Orchard Chicken Salad sub and cast a vote for their favorite at www.facebook.com/arbys.

To encourage voter participation, for every vote cast, Arby's will donate $1, up to a total of $25,000, to Share Our Strength's No Kid Hungry Campaign, a national effort to end childhood hunger in America by 2015.

"The Arby's Chicken Salad Taste-Off is on, and we're so confident in the taste of our Market Fresh Grilled Chicken & Pecan Salad Sandwich and Wrap, that we're giving consumers one to try for themselves," said Chef Brian Kolodziej, vice president, product development, Arby's Restaurant Group, Inc. "This friendly game of chicken is for a good cause, and we're proud to be able to support Share Our Strength in its fight against childhood hunger."

Arby's Market Fresh Grilled Chicken & Pecan Salad is freshly prepared daily in-store, and starts with 100% whole chicken breast, marinated and grilled to seal in the juices and add flavor, and hand-diced fresh produce, including crisp red apples, celery, juicy red grapes and crunchy pecans. The chicken salad ingredients are blended with mayonnaise and served on either honey wheat Market Fresh bread or Arby's new, whole-grain flatbread wrap, both of which earned the Whole Grain Council's stamp of approval. Arby's new wrap contains 23 grams of whole grains, or nearly half of the daily minimum of whole grains, while the honey wheat bread offers a significant 18 grams of whole grains. The sandwich and wrap are available nationwide through mid-August.

To participate in Arby's Chicken Salad Taste-Off:

* "Like" Arby's on Facebook (http://www.facebook.com/arbys) and print a coupon for a free Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap with the purchase of any 22 oz. beverage
* Compare Arby's Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap to the competition, then
* Return to Arby's Facebook page by May 22 and cast a vote for the best tasting Chicken Salad Sandwich

Arby's will announce the outcome of the vote on May 23.

For more information about Arby's Chicken Salad Taste-Off, please visit http://www.facebook.com/arbys.

*Available at participating Arby's locations. The offer is valid only with coupon, one coupon per customer, while supplies last.

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Flowers Foods Issues Voluntary Recall on Certain English Muffins and One Bread Item

2011-05-04T11:10:00.000-04:00

/PRNewswire/ -- Flowers Foods (NYSE: FLO) today announces that, out of an abundance of caution, it is voluntarily recalling the products listed below with the following best by date codes: May 11th 0355 119 and May 12th 0355 120.

Cobblestone Mill 16 oz 100% Whole Wheat Bread UPC 0 72250 04171 3

Natural Grains Honey Wheat English Muffins UPC 0 73105 92029 0

Nature's Own Light Multi Grain English Muffins UPC 0 72250 00377 3

Nature's Own 100% Whole Wheat English Muffins UPC 0 72250 00376 6

Nature's Own Honey Wheat English Muffins UPC 0 72250 00876 1

Sweetbay 100% Whole Wheat English Muffins UPC 0 99614 64218 8

These products, in packages with the codes noted, may contain small pieces of metal. No injuries have been reported.

The affected product may involve the following states--Alabama, Arkansas, Arizona, Delaware, Florida, Georgia, Indiana, Kentucky, Louisiana, Maryland, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and West Virginia -- as well as the following areas: Southern California, southwest Colorado, southern Illinois, southeastern Kansas, south and central Nevada, southern New Jersey, southern Ohio, southern Pennsylvania, and extreme southwestern Utah.

The majority of the product involved was still in Flowers' possession and has been pulled from the company's distribution system. As an extra precaution, Flowers issued the voluntary recall and is proceeding to retrieve all affected product from the market. Grocers are advised to withdraw these products for sale and hold it for pickup by the company.

Consumers are urged to return these products with the best by date/UPC codes noted to the place of purchase for product replacement or refund. Consumers with questions may contact Flowers' Consumer Relations Center at 1-866-245-8921.

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A Legacy With Layers: The Vidalia® Onion Museum Opens Today

2011-04-29T09:59:00.002-04:00

/PRNewswire/ -- Beginning today, Vidalia onion enthusiasts around the country will be able to explore the history of Georgia's beloved state vegetable and the growing region that has made it so famous. The grand opening of the Vidalia Onion Museum is right in time for thousands of tourists attending the annual Vidalia Onion Festival. Today's Museum grand opening event and ribbon-cutting ceremony have drawn an all-star team of chefs, each of whom is creating a Vidalia onion dish for guests, including:

* James Beard Award-winning chef Jeffrey Buben of Vidalia restaurant in Washington, D.C.
* "Top Chef" Fan Favorite Kevin Gillespie of Woodfire Grill in Atlanta, Ga.
* Award-winning chef Gerry Klaskala of Aria restaurant in Atlanta, Ga.
* "Top Chef" contestant Tracey Bloom of Ray's at Killer Creek in Atlanta, Ga.
* "Southern My Way" cookbook author Gena Knox

Also participating in the museum opening ceremonies are Gary Black, Georgia Commissioner of Agriculture, and Wendy Brannen, Vidalia® Onion Committee executive director and museum chairperson. "We have worked for five years to unearth each unique layer of the Vidalia onion story and then portray those layers creatively for visitors," says Brannen. "When we first hired a museum consultant, they asked, 'Really, an onion museum?' But they quickly realized we're not just any onion, and this isn't just any story!" Brannen adds.

The Vidalia Onion Museum provides guests with an interactive, historical experience. The museum is filled with educational exhibits that highlight the sweet onion's economic, cultural and culinary significance. The Vidalia Onion Museum is located at 100 Vidalia Sweet Onion Drive and is open from 9 a.m. to 5 p.m. Monday-Friday.

In addition to the excitement of the museum's grand opening, the Vidalia Onion Festival takes place this weekend, drawing tens of thousands of people to Vidalia, Ga. Activities include pageants, parades, concerts, car shows, onion-eating contests and arts and crafts. For more information on the festival, visit www.vidaliaonionfestival.com.

The Vidalia® Onion Committee was established in 1989 as Federal Marketing Order No. 955. The order authorizes production research, marketing research and development, and marketing promotion programs. The VOC administers the order locally and consists of eight producer members and their alternates and one public member and an alternate. More information about the Vidalia® Onion industry may be obtained at VidaliaOnion.org.

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UGA teaches healthy cooking class

2011-04-28T13:35:00.000-04:00

May. 4, 2011 11:00 AM - 1:00 PM

Eating well and leading a healthy lifestyle can reduce the risk of cancer by up to 50 percent, according to the National Cancer Institute. To help Georgians learn how to cook cancer-fighting meals, University of Georgia Cooperative Extension offers free classes.

More than 40,000 people are diagnosed with cancer each year in Georgia, according to the Centers for Disease Control and Prevention, and nearly 15,000 die.

“Making healthy lifestyle choices can dramatically reduce our risk for developing certain types of cancers,” said Denise Everson, UGA Extension Family and Consumer Sciences agent in Athens and Oconee County. “We teach families how they can eat healthy, but still eat well, while improving their health and reducing their risk for chronic disease.”

Everson will teach a free Cooking for a Healthier Lifetime Cancer Prevention Cooking School on Wednesday, May 4, from 11 a.m. to 1 p.m. at the Athens-Clarke County Health Department. Citizens are invited to learn how to reduce their risk for cancer and chronic disease by making healthy food choices.

“The simple steps we take today, improved eating habits and an active lifestyle, can decrease our risk for chronic disease and improve our overall well-being,” Everson said.

Recipes will be shared and free food samples will be available. Space is limited so call 706-583-2756 by April 29 to secure a spot in the class.

UGA Extension, Athens-Clarke County Health Department and the American Cancer Society sponsor the course.

For more information on healthy life choices or similar classes in your area, contact a local UGA Extension office at 1-800-ASK-UGA1.

By April Reese Sorrow

University of Georgia

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Association for Dressings and Sauces Gives Creative Salad Recipe Ideas On Saladaday.org

2011-04-28T13:18:00.000-04:00

/PRNewswire/ -- Eating a salad every day with your favorite salad dressing is an easy way to add valuable nutrients to your diet – nutrients that promote good health and may ward off disease. Visit www.saladaday.org to find creative salad recipes and learn the health benefits of eating salads with your favorite dressing. You will find salad recipes with chicken, salad recipes with pasta and vegetable salads, all with great salad dressing recommendations.

Salad eaters tend to have higher intakes of key nutrients, such as Vitamins C and E and folate. The healthy oils found in salad dressings help to promote the absorption of key nutrients, including many important antioxidants that are found in leafy greens and other vegetables and fruits. In addition, the majority of salad dressings are free of trans fat.

What's the key to a healthy salad? According to Sarah Wally, M.S., R.D., "The nutritional value of your salad depends on what ingredients you choose." Selecting a rainbow of colorful fruits and vegetables for salads ensures you're eating a wide range of beneficial nutrients.

Saladaday.org is a program of The Association for Dressings and Sauces (ADS), the international trade association that represents salad dressing, mayonnaise and condiment sauce manufacturers and suppliers to the industry. Since 1992, ADS has celebrated May as National Salad Month.

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Arby's Offers an Early Tax Break With Free Value Curly Fries

2011-04-13T14:58:00.000-04:00

/PRNewswire/ -- The IRS has given Americans two extra days to complete their taxes, which means last-minute filers will be working furiously over the newly coined Tax Weekend. To provide these tax procrastinators with a little break, and to reward those lucky few who have already completed their returns, Arby's Restaurant Group, Inc. has declared Friday, April 15 as Free FryDay at locations nationwide.

Arby's signature Curly Fries are beloved for their appealing shape and flavor. To receive a free value size of these perfectly seasoned ringlets, people must print off a coupon from Arby's Facebook page (http://facebook.com/Arbys) and bring it to any Arby's location during regular business hours on Friday, April 15.

"Now that Tax Day has turned into Tax Weekend, we think everyone could use a little break," said Bob Kraut, Senior Vice President, Advertising and Marketing Communications, Arby's Restaurant Group, Inc. "We hope Free FryDay brings some much needed cheer to those who still need to finish their tax returns."

The free Value Curly Fry offer is valid on April 15, 2011 only, at participating restaurants and is good for one order per customer, while supplies last.

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Get In The Atlanta Food & Wine Festival Spirit

2011-04-09T09:25:00.000-04:00

Drink in all the South has to offer this Spring

Mint Juleps, Old Fashioneds, Sazeracs – the Southern cocktail culture is thriving, and the Atlanta Food & Wine Festival will be the ideal showcase for traditional and innovative spirit creations. From May 19-22, Festival guests will enjoy Southern cocktails and spirits from such beverage innovators and luminaries as Greg Best from Atlanta’s Holeman & Finch Public House and Julian Van Winkle of Old Rip Van Winkle Distillery, while learning about the history and future of distilling in the South.

Inspired by Southern sipping staple Coca-Cola™, the Atlanta Food & Wine Festival will also feature seminars called “Coke-tails,” led by Greg Best, highlighting the flavor profile of the iconic cola.

The Pause that Refreshes, courtesy of Greg Best

5 oz sparkling wine (brut or cava recommended)
3/4 oz. Coca-Cola gastrique*
2 dashes Regan’s Orange Bitters #6
Lemon twist

Pour the gastrique and the bitters into a Champagne flute
Top with 5 ounces of sparkling wine
Garnish with a lemon twist

*In a medium saucepot, add equal parts Coca-Cola ClassicTM, sorghum syrup, and cider vinegar. Reduce by two thirds. Remove from heat and cool before using.

Best has been credited with kick-starting the craft cocktail movement in Atlanta with his work behind the bar at the award-winning Restaurant Eugene and Holeman & Finch Public House and the newly opened H+F Bottle Shop.

Cocktail fans can partake in a variety of spirited Festival attractions over the course of the three-day epicurean weekend, including an eye-opening Breakfast Cocktails seminar with Neil Bodenheimer from Cure; the seasonally- and locally-inspired Farm to Cocktail with Todd Thrasher from PX; and an examination of all things moonshine at White Lightnin’ with NASCAR legend Junior Johnson, Brian Call and Joe Michalek from Piedmont Distillers.

To purchase tickets to the Atlanta Food & Wine Festival, visit www.atlfoodandwinefestival.com. For news about the festival, follow Twitter.com/ATLFoodandWine and Facebook.com/AtlantaFoodandWineFestival.

Vidalia Onions Start Shipping April 18!

2011-04-01T09:09:00.000-04:00

Time to get those favorite recipes for Vidalia Onions dusted off and ready to use.

According to several sources, Georgia Commissioner of Agriculture Gary Black has announced the opening of the shipping season for Vidalia onions as April 18.

I can't decide. Should I have Vidalia Onion Pie first or a broiled Vidalia Onion drizzled with butter and cheese?

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Flavor of Georgia contest winners announced

2011-04-01T08:57:00.000-04:00

The names themselves are enough to make your mouth water: Pear Honey Jam, Sweet Savannah Shrimp Cakes, ‘Blue Heaven’ Blueberry Gourmet BBQ Sauce...

These are a few of the winners in the 2011 Flavor of Georgia contest. Winners were announced Tuesday, March 22, at Georgia Agriculture Day at the Georgia Freight Depot in downtown Atlanta.

The annual contest is conducted by the University of Georgia Center for Agribusiness and Economic Development (UGA CAED).

Capturing the top prize this year were Emily Myers and Gina Bodell of Dunwoody. Their business, Jam of Love, makes 24 different flavors of jam ranging from Rhubarb Marmalade to Tipsy Onion and Garlic. The pair’s products can be found in more than 100 stores nationwide or purchased online at www.emilygs.com.

Myers and Bodell were awarded the title of Grand Champion at a ceremony led by Gov. Nathan Deal and Georgia Agriculture Commissioner Gary W. Black.

Pear Honey Jam was one of 21 products sampled and judged by a panel of food brokers, buyers and other food industry experts. Contestants were awarded points based on flavor, Georgia theme, unique or innovative qualities, commercial appeal and originality. Finalists were chosen from 89 entries from all across Georgia.

This year’s category winners were:

Barbecue and Hot Sauces – Kenneth Dasher of Hogwaller BBQ Sauce in Hoboken, won with Hogwaller ‘Blue Heaven’ Blueberry Gourmet BBQ Sauce. www.hogwallerbbq.com

Confections – Beth Cleveland of Cleveland Organics in Fort Valley, won with Coffee Toffee. www.naturalpecans.com

Dairy – Nicki Schroeder of High Road Craft Ice Cream & Sorbet in Atlanta won with Caffeine and Cacao ice cream. www.highroadcraft.com

Jams, Jellies and Sauces – Emily Myers and Gina Bodell of Emily G's in Dunwoody won with Emily G’s Jam of Love: Pear Honey Jam. www.emilygs.com

Meat and Seafood – Linda Whiddon of Dubberly’s Seafood in Savannah won with Sweet Savannah Shrimp Cakes. www.sweetsavannahshrimp.com

Snack Foods – Beth Cleveland of Cleveland Organics in Fort Valley, won with Twisted Pecans. www.naturalpecans.com

Other Products – Marco Martinez of 100% Artisan Foods LLC in Atlanta won with Jalapeno Tamales.

The people’s choice winner was Lauri Jo Bennett of Lauri Jo’s Southern Style Canning in Norman Park, for Lauri Jo’s Blueberry Pepper Jelly. www.laurijossouthernstylecanning.com

Winners and finalists earn the right to have their products stamped with the 2011 Flavor of Georgia logo.

“This contest is an excellent way to spread the news about Georgia specialty foods. It helps increase sales and helps promote the Georgia brand,” said Commissioner Black.

The Commissioner also had the opportunity to sample some of the winners. “Everything was delicious. I am so thankful to live in Georgia – a state that produces a wide diversity of fruits, vegetables and meats and that has a rich culinary heritage. These winners are artists as well as entrepreneurs.”

The annual food contest is sponsored by the UGA CAED in partnership with the office of Governor Nathan Deal, Georgia Department of Agriculture, Georgia Agribusiness Council, Center of Innovation for Agribusiness, Walton EMC and the UGA College of Agricultural and Environmental Sciences Department of Food Science and Technology.

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'Sing For Your Snack' is Back This National Pretzel Day!

2011-03-23T11:06:00.000-04:00

/PRNewswire/ -- Pretzelmaker announced today that it is, once again, hosting its annual National Pretzel Day celebration on April 26th, 2011 at Pretzelmaker stores across the country*. Following tremendous success in 2010, the company has continued the popular "sing for your snack" theme for 2011. Pretzelmaker is managed by GFG Management, LLC, a subsidiary of Global Franchise Group.

On April 26th, customers are invited to visit their local Pretzelmaker, sing a snippet from a song of their choice and receive a FREE soft pretzel (standard salted or unsalted) while supplies last. Patrons who prefer not to sing won't go hungry – they can simply say "National Pretzel Day" to receive their free pretzel.

Pretzelmaker is also celebrating National Pretzel Day and the brand's support of music and the arts by announcing a $30,000 donation to the VH1 Save The Music Foundation (www.vh1savethemusic.com). The VH1 Save The Music Foundation is a leading non-profit organization dedicated to restoring instrumental music education in America's public schools and raising awareness about the importance of music as part of each child's complete education. To date, the Foundation has provided more than $47 million in new musical instruments to 1,750 public schools in more than 100 cities around the country, impacting the lives of over 1.6 million children.

In addition to the $30,000 donation, Pretzelmaker will offer customers the chance to join with the company in support of the VH1 Save the Music Foundation through the Foundation's "Text to Give" program. From March 15th through May 31st, customers can text "PRTZLMKR" to 90999 to donate $5 to the VH1 Save the Music Foundation. The first 50 donations received via text will receive a VH1 Save the Music t-shirt from the Foundation.

"National Pretzel Day is a hallmark of the Pretzelmaker brand and we're excited to be able to treat our customers to a fresh, free pretzel again this year," said Jenn Johnston, chief marketing & operations officer for GFG Management, LLC. "The VH1 Save the Music Foundation is an incredible organization that is a perfect charitable partner for Pretzelmaker and we're proud to show our support to the Foundation and music education across the country through this donation."

To find a participating Pretzelmaker location near you visit www.nationalpretzelday.com. To stay up to date on all of Pretzelmaker's products and promotions, join Pretzelmaker's exclusive e-mail fan club at www.pretzelmaker.com or become a fan of the brand on Facebook® (www.facebook.com/pretzelmaker).

*Limit one offer per guest during the day of the promotion. Counts vary by store. Valid only at participating U.S. stores. No purchase necessary. No cash value.

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Happiness Is a Trip to New York City

2011-03-15T11:15:00.000-04:00

/PRNewswire/ -- To celebrate the release of Happiness is a Warm Blanket, Charlie Brown , and two succeeding Peanuts DVD releases, Peanut Butter & Co., Warner Home Video, Peanuts Worldwide, and Delta Vacations have teamed up to create the Happiness In NYC Sweepstakes.

Five lucky winners will be chosen from three contest periods running throughout 2011, corresponding with the release of each of the three new Peanuts DVDs. These fifteen winners will each receive a prize pack containing Peanut Butter &Co. products, Peanuts DVDs and merchandise. Out of these winners one grand prize winner will be selected to win a deluxe trip for four to experience "Happiness in New York City." The vacation package includes round trip airfare and hotel accommodations as well as lunch at the Peanut Butter & Co. Sandwich Shop, tickets to a Broadway show, and VIP access to New York City museums restaurants and shopping.

Promotion for the sweepstakes will appear on Peanut Butter & Co. products throughout 2011, as well as in national print, online, direct response, and social media channels. There is no purchase necessary to enter the sweepstakes. For a complete set of rules and to enter, consumers can go to http://ilovepeanutbutter.com/happiness

The contest entry site also includes a link to watch the trailer for Happiness is a Warm Blanket, Charlie Brown. This new and original work is the first of 3 new Peanuts specials in five years and is comprised of original comic strip ideas created by Charles Schulz. In this heartwarming new tale, Linus is pushed to his limits when he learns his grandmother is coming to visit and plans to rid him of his most cherished possession, his beloved security blanket. As grandma's impending arrival looms closer, the Peanuts gang finds ways to try and help Linus lose his dependence on his fuzzy crutch.

"Peanut Butter & Co. is thrilled to be a part of the launch of this exciting new chapter in Charles Schulz's storied Peanuts franchise," said Lee Zalben, Founder & President of Peanut Butter & Co. "We think that this is a promotion that consumer will really 'go nuts' for...pun intended!"

Craig Schulz, son of the Peanuts creator, served as one of the executive producers and writers of the film along with Stephen Pastis, who wrote the special as well. Happiness is a Warm Blanket, Charlie Brown was also executive produced by Paige Braddock and Linda M. Steiner and was directed by animator Andy Beall (Up, Ratatouille) and Frank Molieri (The Simpsons Movie, SpongeBob SquarePants Movie).

The film, produced by Warner Premiere, is set for release on DVD by Warner Home Video on March 29, 2011 and will retail for $19.98 SRP.

The two other Peanuts films for release this year are Happiness is…Peanuts™: Snoopy's Adventures on June 14, 2011 and Happiness is…Peanuts ™: Snow Days on October 18, 2011.

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ONE World Enterprises Recalls O.N.E. Coconut Water Due To Mold

2011-03-14T12:37:00.000-04:00

ONE World Enterprises, LLC is recalling O.N.E. Coconut Water, packaged in 11.2 oz Tetra Pak cartons with Lot code 12E1004, UPC # 894991001104 and Sell-by date of May 1, 2011, due to the potential oxidation of the product that may permit the growth of mold. The affected product is isolated to a single lot number and the company is currently utilizing Corrective And Preventative Action (CAPA) procedures to identify why this problem exists, which was discovered after receiving a small number of consumer complaints. Test results for pathogens were negative as tested by the Georgia State Department of Agriculture.

The affected product was distributed to various retail outlets in Florida, Georgia, Indiana, New York, South Carolina, and Tennessee.

Product Description
Product: O.N.E. Coconut Water
Container: 11.2 oz Tetra Pak cartons
Lot: Lot code 12E1004, UPC # 894991001104
Sell-by date: May 1, 2011

Dates and codes can be found stamped on the top of the packaging.

No illnesses have been reported to date in connection with this recall.

Currently the company is working with the Georgia State Department of Agriculture to determine the cause of the consumer complaints. The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA).

To date all internal testing at the manufacturing plant indicates no contamination. Therefore, the company is investigating possible issues that may have occurred during transport thereby causing potential oxidation.

Consumers should return any of this product to the retail store where it was purchased for a full refund or credit. Consumers with questions may contact the company at 888-ONE-COCO (888-663-2626) between 9 am and 5 pm P.T. Monday through Friday for further information.

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SeaPak Shrimp Company Offers a Coastal Getaway Sweepstakes

2011-03-10T11:24:00.000-05:00

/PRNewswire/ -- Just in time for Lent, SeaPak Shrimp Company launches the 2nd Annual Coastal Getaway Sweepstakes, a chance for winners to enjoy the sand and shore in sunny Southeast Georgia.

Four grand prize winners will receive a Coastal Getaway for two on scenic St. Simons Island, a pristine barrier island on Georgia's coast. St. Simons Island, home to SeaPak Shrimp Company since 1948, offers visitors beautiful beaches, numerous recreational activities, a rich history, and, of course, great seafood!

Each of the four grand-prize winners will receive a four-day, three-night vacation for two. In addition to swimming in the surf and relaxing in the sun, the winners will enjoy a private, gourmet seafood dinner hosted by SeaPak at the St. Simons Island Heritage Center. They will also be treated to a tidal marsh boat tour and a variety of other fun coastal activities.

"Our first annual Coastal Getaway Sweepstakes was a huge success," said Scott Corey, Senior Marketing Manager, SeaPak Shrimp Company. "It was wonderful to meet a few of our fans in person. We're thrilled to be able to bring winners to this wonderful island we call home and we look forward to welcoming the winners of the 2nd annual sweepstakes."

Contestants may enter the contest, which runs through April 30, 2011, at www.SeaPak.com. In addition to the four grand prizes, entrants will be eligible to win one of 200 first prizes: A one-year subscription to Coastal Living Magazine . Established in 1997, this elegant magazine is a favorite of residents, vacationers, and others who are interested in the Atlantic, Pacific, and Gulf coasts.

"We can't bring everyone to the beach," said Corey. "But we can ensure our products deliver the authentic and great taste of the coast to kitchen tables across the country!"

For great recipes and preparation ideas, visit www.SeaPak.com, or join us on Facebook.

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Consumers Say They're Eager to Eat a More Plant-Based Diet, But Need Help Understanding How, New Research Finds

2011-03-10T11:22:00.000-05:00

/PRNewswire/ -- While most consumers say they agree with recommendations in the new Dietary Guidelines for Americans that call for eating a more plant-based diet — rich in fruits, vegetables, whole grains, nuts and other plant-based foods — only a third believe they're knowledgeable about how to do so.

That's one key finding in research commissioned by the National Peanut Board (NPB) that led to the creation of skinnyonnuts.com – a new web site focused on helping consumers decipher the recently released dietary guidelines and increasing their consumption of nuts and other plant-based foods.

"Americans have never been more conscious about eating nutritious foods, but they're saying they need help to turn that desire into action," explained registered dietitian Deanna Segrave-Daly.

Along with information about plant-based diets, skinnyonnuts.com features nutrition and health information, recipes and energy-boosting snack ideas. It also presents tips on eating a gluten-free diet and managing food allergies.

"When you consider that 90 percent of American pantries contain one or more jars of peanut butter, sometimes the challenge is as straightforward as connecting the dots to foods people already enjoy," said Raffaela Marie Fenn, president and managing director of the National Peanut Board. "That's precisely why we created this new site."

Among the research findings:

* While 66 percent of respondents believe they are very or generally knowledgeable about nutrition and diet overall, only 33 percent say they are very or generally knowledgeable about plant-based diets.
* 67 percent did not know that eating a more plant-based diet could help manage overeating and craving.
* 38 percent said say they're mostly or usually eating a plant-based diet today, with 68 percent admitting they definitely or probably should consume more plant-based foods.
* According to respondents, three challenges in particular make it difficult for them to eat a more plant-based diet: eating out or eating at other peoples' homes, staying with a plant-based diet and finding tasty, enjoyable foods and recipes.
* Fewer than half (41 percent) of respondents said they are very or generally knowledgeable about nuts, their nutritional value or the role they play in eating a more plant-based diet

Peanuts have over 30 nutrients and are packed with more protein than any nut —seven grams per ounce. When you combine nutrition and value, peanuts out perform all other nuts. They can be a nutrient-rich part of a tasty and healthy eating plan to help meet the USDA's 2010 Dietary Guidelines for Americans in a variety ways.

* Choose a variety of protein-rich foods: With seven grams of protein per serving, peanuts have the most protein of any nut.
* Reduce daily sodium intake to less than 2,300 mg per day: Peanuts are naturally low in sodium.
* Consume less than 20 grams of unsaturated fat and consume less than 300 mg per day of dietary cholesterol: Peanuts contain two grams of unsaturated fat and peanuts and peanut butter are cholesterol free.

The national opinion survey of 1,000 U.S. adults age 18 and older was conducted February 2-4, 2011 and drawn from TolunaGreenfield Online's panel of 3 million Americans. Results have a +/-3.5 percent margin of error at 95 percent confidence.

The National Peanut Board represents all USA peanut farmers and their families. Through research and marketing initiatives the Board is finding new ways to enhance production and increase consumer demand by promoting the great taste, nutrition and culinary versatility of USA-grown peanuts. For more information, visit www.nationalpeanutboard.org.

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Not so crazy about The Crazy Crab

2011-03-07T12:12:00.000-05:00

Normally I try to stay positive when writing about restaurants. If I don't like the food, don't like the service I don't write about the experience... However, I spent the last few days in Hilton Head, South Carolina and had such a difficult experience with a restaurant that I'm going to break my own rules.

There were four of us who trekked to The Crazy Crab to eat. All frequent restaurants and know good service and good food. One is a caterer extraordinaire. She knows food! I'm simply a food critic. The others are well traveled. All of us have different culinary tastes, but all agreed we wouldn't be going back to The Crazy Crab.

We chose the restaurant as the wrap-up restaurant for a wonderful trip after doing a search on the Internet for seafood places in the area. The menu looked good, the location was great and it seemed like it would be perfect. Yes, we were on Hilton Head off-season, but the restaurant was open. The crowd was light. Since you have to pay $5 to get into the area (Harbourtown), it was off-season and after hours with all the cute shops and the lighthouse were closed, it wasn't surprising to see only a few diners in the restaurant.

We waited and talked for a while before finally flagging down someone to find us a server. Not an auspicious start! The woman who came over seemed a bit resentful, with somewhat good reason I guess as it turned out she wasn't our 'official' server.

When the drinks came, our 'official' server brought them. Nice guy, nice smile, very pleasant.

We asked what the specialties were and were told the Crazy Crab Boil, Steamed Shrimp, and Steamed Seafood Pot if I remember correctly. None were on our list of things to eat when you wanted to go out afterward and not smell fishy, so we opted for their Stuffed Flounder (two of us), Blackened Mahi Mahi (me) and Fried Shrimp.

Salads were separate, two of us ordered them.

First, the hush puppies and bread. None of us tried the bread, the hush puppies were the draw. They were dry, and seemed like possibly they'd been sitting out too long. I don't believe anyone finished one. They were the topic of conversation at the table and we even had a discussion about them in the car on the way home. Not good. I guess we'd been spoiled by the hush puppies we'd had at other restaurants. These didn't even merit making it onto the bottom of the list.

I had asked the first server about the veggies and was told they had a medley only (cauliflower, broccoli and carrots). I don't like cooked carrots or cauliflower so asked if they could just give me broccoli. I've been doing that for as long as I can remember and never had anyone at any level restaurant say no. At The Crazy Crab the stand-in and the regular server both said no. Our 'official' server said he'd try when I did a little bit of wheedling

I did have a little more broccoli than carrots and cauliflower as compared to the others, so maybe he got the cook to kinda-sorta try.

However, since I sent the entire plate back, it ended up not mattering! My Mahi Mahi was chewy, tough and ultra dry.

Mahi Mahi is supposed to have a sweet, mild taste, be firm but have large flakes. If you like swordfish you'll probably like Mahi Mahi. This piece was flat-out overcooked and stringy. I tried a bite and thought maybe I'd work my way through it. I tried a little nibble from the other end of the piece, then asked our caterer for her opinion as she loved Mahi Mahi, too. She scrunched up her face and said nope, not right.

I sent it back, something I rarely, if ever, do. I asked for a bowl of She Crab Soup instead.

I'd had a cup of She Crab Soup for lunch at another restaurant but didn't mind a repeat. Once I received it and took a taste, I wasn't impressed. It had a pepper and sweet taste, but still managed to be bland without much of a crab flavor. I ate it though as I was hungry.

Neither of our troupe who tried the Stuffed Flounder were happy with it. One ate half, the other ate less than a third of it. It was dry, the stuffing had more bread than fish and was dry also. It tasted to me like it had sugar in it, but I'm rather sensitive to sweet and could be wrong. We were disappointed to say the least.

The vegetables were all overcooked, almost mushy. That kind of made me feel good in a weird way given I'd sent mine back. I love broccoli!

One positive note about the meal - the fried shrimp was excellent! We all munched on that one plate of shrimp.

We asked to the manager, or maybe the owner, after we'd finished. We simply wanted to share our displeasure in a very, positive way. We didn't ask for, or expect, to receive any discount. We discussed it prior to calling him over --- should we or should we not share our experience? Most people who are unhappy simply pay, leave and never come back. We decided we should share. He was nice, said thank you for sharing, said he hadn't had any complaints all day. Now, given the light crowd, not having any complaints all day didn't really mean a lot, but we just smiled politely and let him move on. I usually don't complain unless things are horrific so it was an interesting experience.

When we received the bill we noted he had removed the Mahi Mahi I sent back from the total and that I had not been charged for the soup. That's a good thing for any restaurant to do.

I doubt that my bit of sharing is going to have much of an impact on The Crazy Crab. They are in an outstanding location, have a great view and the tourist crowd on Hilton Head Island is overwhelming during the season. There will always be large groups frequenting the restaurant after wandering around the beautiful area.

I'll share some of the better experiences we had at restaurants on Hilton Head later, just had to get this one off my list of things to do as it's the only negative on the list! Hilton Head is a fabulous place to visit. I think I probably prefer it off-season when the crowds are light, but there is a lot more to do during the tourist season so it's a trade-off. Of course, prices go up, too...

- jmd

Unilever Announces Recall of Skippy® Reduced Fat Peanut Butter Spread Due to Possible Health Risk Limited Recall of 6 Best-If-Used-By Dates

2011-03-07T10:03:00.000-05:00

Unilever United States, Inc. today announced a limited recall of Skippy® Reduced Fat Creamy Peanut Butter Spread and Skippy® Reduced Fat Super Chunk Peanut Butter Spread, because it may be contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA). No other Skippy® products are affected by this recall.

The product was distributed to retail outlets in Arkansas, Connecticut, Delaware, Illinois, Iowa, Maine, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Dakota, Pennsylvania, Virginia and Wisconsin.

The affected product, which is packaged in 16.3 oz plastic jars, is as follows:

* UPCs: 048001006812 and 048001006782 (located on the side of the jar’s label below the bar code.)
* Best-If-Used-By Dates: MAY1612LR1, MAY1712LR1, MAY1812LR1, MAY1912LR1, MAY2012LR1 and MAY2112LR1 (Stamped on the lid of the jar.)

To date, no illnesses related to this issue have been reported.

The recall was initiated as the result of a routine sampling program by the company, which revealed that these finished products may contain the bacteria.

Consumers who have purchased Skippy® Reduced Fat Peanut Butter Spread with the above UPCs and Best-If-Used-By-Dates are urged to discard the product immediately and call the company for a replacement coupon. Consumers can contact the company at 1-800-453-3432, which is operational 24 hours a day, for information on the recall. In addition, a consumer services representative is available Monday through Friday between the hours of 8:30 AM and 6:00 PM EST.

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Taste of Atlanta Announces Dates for 10th Anniversary

2011-03-02T19:49:00.002-05:00

Premier Southeastern Food Festival Returns to Tech Square in October 2011

After a decade of bringing together the city’s best restaurants for Atlanta’s premier foodie event, Taste of Atlanta announces its return to Tech Square in Midtown on Saturday, October 22 and Sunday, October 23, 2011. Taste of Atlanta will continue to feature a diverse selection of the finest fare from the food capital of the South; and this year, in honor of its 10-year milestone, the festival will also serve up several new additions to its event line-up. Hungry for more information? Event organizers will dish on the details soon.

Throughout the weekend, guests of all ages and levels of culinary expertise will enjoy an extensive selection of the best offerings in food, wine, beer and cocktails – along with engaging chef demos, specialty food and beverage tents and other family-friendly activities.

WHAT: 10th Annual Taste of Atlanta

WHEN: Saturday, October 22 & Sunday, October 23, 2011

TIME: 11:00 a.m. – 6:00 p.m., Saturday & Sunday
VIP Experience: 12:30 p.m. – 6:00 p.m., Saturday & Sunday

WHERE: Tech Square
The street festival will span eight acres and 10 city blocks in Midtown, including Spring Street and 5th Street.

COST: General admission: $25 in advance, $35 at event
Includes 10 taste coupons. Additional taste coupons are $1 each.
VIP tickets: $75 in advance, $85 at the event
Includes 15 taste coupons and entry into Wine+Beer+Cocktail Tasting Tents and Seminars.

For updates on festival news and ticket availability, stay connected to Taste of Atlanta 2011:

• Sign up for the Taste of Atlanta newsletter at www.tasteofatlanta.com
• Follow Taste of Atlanta on Twitter: http://twitter.com/tasteofatlanta
• Like Taste of Atlanta on Facebook: http://www.facebook.com/pages/tasteofatlanta

Jekyll Island's Shrimp & Grits Festival Honored at Southeast Festivals and Events Kaleidoscope Awards

2011-02-25T10:08:00.000-05:00

Editor Note: Ahh, Shrimp & Grits. This unbeatable combination just conjures up delightful visions of the southeast coastline. When you go to this festival, be sure to spend some time on Georgia's Golden Isles. In addition to the mouth watering shrimp and grits, there's plenty of history to enjoy. After all, you got to get some exercise in so you can enjoy more shrimp and grits!

/PRNewswire/ -- Jekyll Island's Shrimp & Grits: The Wild Georgia Shrimp Festival received gold honors at the 8th Annual Southeast Festivals & Events Conference. Winning "Best Festival with a budget under $75,000", Shrimp & Grits: The Wild Georgia Shrimp Festival received highest honors an event can receive at the conference. The winners are selected by members of the event community. Receiving an award distinguishes the Shrimp & Grits Festival as one of the best in the Southeast.

"The quality of submissions continues to go up each year making it more difficult to choose only one winner," mentioned Carolyn Morris, executive director for Southeast Festivals and Events Association (SFEA). "It is a shame that only one can 'win gold.' It is a wonderful opportunity to showcase your event or community and award those who have worked hard creating the perfect event or festival. The recognition a festival gets for winning is priceless."

The best and brightest were spotlighted at Southeast Festivals and Events Association (SFEA) Annual Conference through the Kaleidoscope Awards Banquet. Top festivals and events throughout the southeast, such as Jekyll Island's Shrimp & Grits: The Wild Georgia Shrimp Festival, were recognized for their outstanding contribution to the events industry.

"It's amazing to see how much the Shrimp & Grits Festival has progressed within the past 5 years. It has truly become a signature event for the Georgia coast," stated Beth Burnsed, Director of Special Events for the Jekyll Island Authority. "We are thrilled with the growing success of the festival and extremely honored to have been recognized by the SFEA. We look forward to many more years of shrimp and grits on Jekyll Island!"

Shrimp & Grits: The Wild Georgia Shrimp Festival is a weekend long celebration of Georgia shrimp and southern grits. The event celebrated its 5th year last September and welcomed over 20,000 guests to Jekyll Island.

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Chick-fil-A Adds New Banana Pudding Milkshake for Spring

2011-02-25T09:56:00.000-05:00

Editor Note: Just what I need! Another phenom reason just to stop in and grab a fresh taste for spring. Banana Pudding Milkshake? Can't wait to try one!
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Customers encouraged to share family banana pudding recipes and stories on Chick-fil-A's Facebook Page

/PRNewswire/ -- For many Americans, a banana pudding recipe isn't just a recipe. It's an institution. A good serving of banana pudding provides the perfect comfort-food remedy to a long day at work, and avid banana pudding enthusiasts claim that the delectable dessert is even known to cure a headache. Starting Monday, Feb. 28, customers can satiate their cravings for the Southern classic with the new Banana Pudding Milkshake available in Chick-fil-A® restaurants nationwide through June 4.
With a taste sure to evoke memories of your grandmother's best recipe, the new Banana Pudding Milkshake will be offered in 14 oz. or 20 oz. cups and priced at $2.49 and $2.89, respectively (at most locations). The milkshake is made with fresh bananas, real Nilla® wafers, a splash of vanilla, and is hand-spun with Chick-fil-A's popular "home-style" Icedream® and topped with light whipped cream and a maraschino cherry.

To celebrate the new milkshake recipe, Chick-fil-A is inviting customers to submit their favorite heirloom or family banana pudding recipes and the story behind them on the chain's Facebook page: www.facebook.com/ChickfilA.

"As we continue to offer limited time flavor milkshakes, we ask customers what flavors they would like served at Chick-fil-A. Again and again, customers said 'banana something.' We wanted to offer something unique, yet connected to our Southern roots, instead of the typical banana milkshake option. In the South, banana pudding reigns supreme as one of the favorite traditional desserts, most commonly associated with family. Our new Banana Pudding Milkshake is like drinking your grandmother's recipe through a straw," said Woody Faulk, Chick-fil-A's vice president of brand development. "Our customers continue to tell us how much they enjoy our hand-spun milkshakes, so we want to continue to satisfy their tastes while also surprising them with occasional limited-time new flavors!"

The Chick-fil-A hand-spun milkshakes have proved to be one of the most popular products on the menu. As a result, the chain adds a variety of limited-time flavors to its milkshake menu annually.

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SeaPak Shrimp Company Brings Taste of the Coast to Kitchen Tables Across the Country This Lenten Season

2011-02-23T14:29:00.000-05:00

/PRNewswire/ -- This Lenten season, when millions of Catholics, Anglicans and others are abstaining from meat on Fridays, SeaPak Shrimp Company offers ideal meatless meal alternatives: great-tasting, coastal seafood favorites!

From top-selling Jumbo Butterfly Shrimp and scrumptious Shrimp Scampi, to savory SeaPak Salmon Burgers and all-new Popcorn Fish, SeaPak's products are so tasty that no one will be left hungry for more during the Lenten season.

"SeaPak was founded and is still located on a beautiful island off the coast of Georgia. We know what a delicious seafood meal should taste like," said Scott Corey, Senior Marketing Manager, SeaPak Shrimp Company. "We've been perfecting our breading, seasoning and sauce recipes for more than 60 years, and it's our goal to help bring the authentic taste of the coast to every kitchen table in the country."

SeaPak's variety of seafood favorites, available nationally, also offers a perfect way to meet the USDA new dietary guidelines. Updated once every five years as mandated by congress, the guidelines provide the most current advice for making food choices to promote good health, maintain a healthy weight, and help prevent disease. For the first time, the guidelines recommend eating 8 ounces of seafood each week. Americans are encouraged to eat at least 5.5 ounces of protein each day. The guidelines specify that 22% of that protein should come from a variety of seafood because it's a lean protein that provides Omega 3 fatty acids, iron, zinc, vitamins B12 and D, and other critical nutrients vital for optimal health.

SeaPak recently launched a new seafood favorite -- Popcorn Fish -- modeled after the brand's top-selling Popcorn Shrimp. They are delicious and sophisticated improvements to the traditional minced fish stick. Popcorn Fish are round, bite-sized treats cut from whole, flaky white fish fillets.

They provide a more nutritious alternative to chicken nuggets or hotdogs for kids and are ideal for a variety of occasions from snack-time to appetizers, and even as a center-of-the-plate dish. The quality fish, perfectly breaded with SeaPak's signature, golden breadcrumb coating, pops with flavor that appeals to both adults and children.

National Taste of the Coast Advertising Campaign:

Just in time for Lent, SeaPak has launched a national multi-media "Taste of The Coast" advertising campaign featuring : 30 and :15 second television spots as well as national print and online advertisements. In addition, two compelling vignettes have been created in partnership with Food Network, showcasing delicious SeaPak shrimp and seafood recipes that viewers can immediately prepare in their own kitchens. The ads and the new cooking vignettes will also appear on FoodNetwork.com, the #1 food and cooking destination online. Fans can also view them on SeaPak's YouTube channel. The cinematic ads depict an outdoor setting in the Midwest being magically transformed to a beachside setting the minute the family takes a bite of seafood.

"When consumers eat SeaPak's shrimp and seafood products at home, we hope the delicious flavor and seasonings will remind them of good times and good meals enjoyed at the beach," said Corey. "We stand behind the authenticity of our coastal taste."

2nd Annual SeaPak Coastal Getaway Sweepstakes:

Four grand prize winners will receive a Coastal Getaway for two on scenic St. Simons Island, a pristine barrier island off of the coast of Southeast Georgia. St. Simons Island, home to SeaPak Shrimp Company since 1948, offers visitors beautiful beaches, numerous recreational activities, a rich history, and, of course, great seafood!

Each of the four grand-prize winners will receive a three-day, three-night vacation for two. In addition to swimming in the surf and relaxing in the sun, the winners will enjoy a private, gourmet seafood dinner hosted by SeaPak at the St. Simons Island Heritage Center. They will also be able to take a tidal marsh boat tour and experience a variety of other fun coastal activities.

"Our first annual Coastal Getaway Sweepstakes was a huge success," said Corey. "It was wonderful to meet a few of our fans in person. We're thrilled to be able to bring winners to this wonderful island we call home."

The contest, which runs through April 30, 2011, can be entered at www.seapak.com. In addition to the four grand prizes, entrants will be eligible to win one of 200 first prizes: A one-year subscription to Coastal Living Magazine . Established in 1997, this elegant magazine is a favorite of residents, vacationers, and others who are interested in the Atlantic, Pacific, and Gulf coasts. Each issue features articles on home design and architecture, coastal lifestyles, coastal issues of interest and concern, and other topics that promote a high quality of life.

"We can't bring everyone to the beach," said Corey, "But we can ensure our products deliver the authentic and great taste of the coast to kitchen tables across the country!"

For great recipes and preparation ideas, visit www.SeaPak.com, or join us on Facebook.

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Finally, someone is reporting on shrinking products!

2011-02-21T12:37:00.000-05:00

I've been complaining about this one for a while now. Companies are downsizing... and not just when it comes to their employees. They're cutting back on the number or size of their products. My favorite sausage company increased the price a tad and went from 12 sausages in the box to 10. Since noticing that decrease, I have been watching and have just stopped buying certain products as I noticed their slight-of-hand.

I signed into one of my hotmail accounts today, closed out and ended up on the MSN news page. There, staring me in the face, was a story via Consumer Reports about shrinking products. Orange juice, hot dogs, toilet paper, etc.

Here's a link to the video story: http://www.bing.com/videos/watch/video/while-products-shrink-prices-don-t/6pi7oi0?rel=msn&src=v5:share:v5:share:permalink&from=sharepermalink-v5:share:permalink

By decreasing the number of items or size of their products companies have effectively increased prices by 10, 12 or more percent. They think they're fooling us... and in some cases, they are. Whether they shrink packages or content, or they increase prices, it's affecting our wallets.

So glad to see Consumer Reports digging into this one!

Speaking on gluten-free foods...

2011-02-17T17:26:00.000-05:00

A while back I decided to go gluten free. I kind of backed into it. I went on a trip with my son who was doing the Atkins Diet and I opted to be supportive and do it, too. Being a vegetarian, my diet was severely limited to say the least! What's left after you cut out meat, sugar and carbs?

I'm not a true vegetarian or I'd have been limited to lettuce given the selection at the restaurants around the show. I'll eat eggs and cheese and will eat a piece of ocean fish once in a blue moon. I haven't had red meat or chicken since high school. I used to be much stricter but have lightened up in the areas of eggs, milk and cheese although I opt for hormone-free, organic and similar.

After five days of eggs and veggies, I was cured of my sugar habit completely. Ditto on my carb addiction.

I was amazed at how much better I felt! I decided to stick with the diet to some degree. I'm staying sugar free. I'm persnickety sugar free. If a product has dextrose, corn syrup, or any kind of sugar at all in it, even in the 'under 2%' listing, I won't buy it. I am aware of the difference between the sugar in tomatoes, grapes, etc. and other sugars!

After a time I introduced some occasional breads back into my diet, but chose to go gluten free. I'd been doing some reading plus have a few relatives who have gone gluten free with great results, so it seemed like a good time to try it.

I like it. A lot. I feel better, I don't have those afternoon slumps, my digestive system is happy and I haven't missed all those breads, pastas and other items. I guess that's partially because my stomach may have shrunk a bit --- or maybe the foods I'm eating are filling. Process foods never seemed to satisfy, I'd always find myself peering into the refrigerator an hour or so after eating, hoping to find that magic food that would satisfy. Now I waltz through the day and don't have those cravings.

One downside to eating as strangely as I do in this fast-food, restaurant loving, processed food world is that my friends who already thought I was a strange eater are really scratching their heads when they invite me over for dinner. I try not to make an issue of my diet, I can always find something to order when I go to a restaurant.

Another downside to it all is the cost of gluten-free products. Talk about taking a hit to the old pocket book! However, given I don't eat but a minuscule amount when compared to my pre-gluten-free days, it's really not as bad as it could be.

I've also discovered there are some horrible tasting gluten-free products out on the market. Horrible even for my weird-adjusted palate.

I've found two things that I think are great.

One is made by a local baker and sold wholesale to local restaurants. It's a gluten-free hamburger bun. I first tried it at the Broadway Diner in Fayetteville, Georgia. They have excellent food, cooked to order, and bend over backwards to accommodate my requests. When I eat there, no matter what time of day, I have them toast a couple of the buns for me. I take one half home, eat the other with my meal. I limit myself to one of the bun halves a day at most. They're white instead of wheat like I normally like, but I think it's stretching it to expect both! As a special request they ordered some extras for me and I carry home some frozen buns off and on. Very nice people, excellent food, love everything about Broadway.

The other thing that I love to treat myself to is Glutino pretzels. Those things are good. Everyone in my family loves them. They're not what I'd call inexpensive so don't buy them for the snack-happy gluttons in your family! It's hard to eat a ton of them anyway, but if you're family and friends aren't going to appreciate them, save them for yourself.

I really haven't had a desire to eat any noodles, pizza or other 'normal' gluten-type items so I can't tell you which ones are good. I could tell you which ones are bad based on friends reviews, but I try to stay positive on here.

Do you have any favorite gluten free foods (not recipes, we're talking about buy-off-the-shelf type foods). I've found that most stores now carry items, and many restaurants have a selection.

W Atlanta Downtown Welcomes New Manager of Bar Happenings

2011-02-17T12:27:00.002-05:00

Nightlife Entrepreneur Pablo Henderson Joins W

Starwood Hotels & Resorts Worldwide, Inc. announced the addition of Pablo Henderson as Manager of Bar Happenings for W Atlanta Downtown. Henderson, a leader in the Atlanta nightlife scene and a well-known entrepreneur, joins W Atlanta Downtown to oversee bar programming at DRINKSHOP, Living Room and WETBAR. With more than fifteen years of bar and club marketing and operations experience, he will be a great asset to the bar team at W Atlanta Downtown.

“When you mention the bar business in Atlanta one of the first names you hear is Pablo Henderson. We could not have asked for a better complement to the existing bar leadership team at the hotel,” commented Tim Dahlen, W Atlanta Downtown’s General Manager. “His knowledge of the market, the industry and downtown Atlanta area has us confident he will continue to set trends and create relationships while surpassing expectations at our award-winning bars.”

Pablo’s career began at The Limelight in London, England, where he was born and raised. The Limelight was a door opener for Pablo and not only taught him the tricks of the trade; it laid the groundwork for his entry into the nightclub industry in America. Pablo’s entertainment career took flight after college graduation when he became a Managing Partner at Goldfinger, and one of the youngest club owners in the city. Through the years, Pablo has put his mark (literally and figuratively) on the city of Atlanta’s cultural landscape with signature spots, restaurants and clubs located all over town. Pablo has proven he’s an influencer and took that to the next level when he began consulting for top nationally recognized restaurateurs including; Jeoffrey Chodorow (China Grill Management), Riccardo Ullio (U-Restaurants), Bob Amick (Concentrics) & the Kinjo Brothers (MF Restaurants). He is a graduate of Emory University with degrees in Psychology and French Literature and has served on the board of a number of non-profits including Embraced Atlanta and has volunteered with Ron Clark Academy, Soccer in the Streets and the Carter Center.

About W Atlanta Downtown: W Atlanta Downtown Hotel & Residences is an urban hideaway infused with lush natural elements promising the best in comfort and style. Opened in 2009 as the first newly built W Hotel in the city, this location thrives in the heart of downtown Atlanta where revitalization and rejuvenation beckon. Nestled amid major corporations and upscale city living, W Atlanta-Downtown provides a full contemporary lifestyle experience, featuring 237 stylish guest rooms, 76 W-branded residences, three destination bars including DRINKSHOP from New York-based master mixologist Sasha Petraske, the W living room bar, and WETBAR, the Atlanta debut of chef and restaurateur Laurent Tourondel’s BLT Steak, a glamorous zero-edge pool, signature Bliss® spa, state-of-the-art SWEAT® fitness facility with panoramic city views, more than 9,000 square feet of ultra modern meeting and event space, and the ultimate in Whatever/Whenever by way of a private helipad for guests on the go. W Atlanta Downtown has ensured every aspect of your stay will be the ultimate in southern comfort. For more information, visit www.watlantadowntown.com or call to schedule a reservation 1.888.627.8187.

What Are You Eating series continues Monday February 14th

2011-02-12T19:20:00.002-05:00

Log On, Tune In, Turn it Up Co-op 101 WRFG 4:30-5pm MONDAY!
Hosted by Sevananda Marketing Manager, Ahzjah Netjer Simons

WHAT ARE YOU EATING? A radio series about Food Safety, Food Security,Food Supply Chain Systems, Agribusiness, and Legislation topics explored on Co-op 101 on WRFG for the month of February. Tune in at 89.3FM or www.wrfg.org. 4:30-5pm

Community Listening:
The cooperative movement is vast, vibrant and global. Local, regional and global cooperatives and other organizations that support the cooperative business model and they share stories of challenges, development, and triumphs, and unlimited cooperative resources. Whether you want to stay informed on co-ops, start your own co-op, or support community radio, join us for Co-op 101 and more listening...tune in to Co-op 101 on WRFG 89.3 FM every Monday from 4:30-5:00pm. Show streams at www.wrfg.org and archives are located at sevananda.coop. Call 404-584-7875 for more info. Ext 111/113.

St James Smokehouse, Inc, Announces Voluntary Recall of Scotch Reserve Whiskey & Honey Smoked Salmon 4oz Retail Packs Due To Possible Health Risk

2011-02-11T11:32:00.000-05:00

St James Smokehouse Inc, is conducting a voluntary recall of Scotch Reserve Whiskey & Honey Smoked Scottish Salmon 4oz retails packs under Lot code:5797 &batch code: 4759 with UPC# 853729001151 due to potential contamination with Listeria Monocytogenes.

Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy persons may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria infections can cause miscarriages and stillbirths in pregnant women.

Please note that NO Listeria illnesses have been linked to any product produced by St James Smokehouse. The problem was discovered after routine sampling by the Florida Department of Agriculture and Consumer Services. Whereby 1 x 4oz package tested positive out of 3 packages sampled. The 600lbs of product subject to recall were distributed and sold only in The Fresh Market stores located FL, NC, SC, TN, GA, VA,KY, AL, IN, IL, OH, LA, MD, AR, WI, MS, PA, MA, CT, NY.

The code number (Lot code: 5797 & batch code: 4759 and UPC# 853729001151) is located on a white label on the rear of the package. This is the only batch & UPC# affected.

Consumers who have purchased this product should not consume it and return it to the place of purchase for a full refund. Consumers with questions can contact the company at 1-305-461-0231 Monday through Friday from 9:00 am to 5:00 pm (EST)

We are taking this action as a precautionary measure and are working with the FDA.

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February is "I 'Heart' Sushi" Month at Genki Noodles and Sushi

2011-02-10T13:16:00.003-05:00

Featuring Sushi Rolls in the Shape of a Heart for $9.95 and $6 Valentine’s Day Inspired Cocktails

The entire month of February will be, “I ‘Heart’ Sushi” month at Genki Noodles and Sushi, a sushi extravaganza featuring delicious sushi specials and tempting, love-infused cocktails that are sure to you leave you feeling warm and fuzzy. Head over to either location in Sandy Springs or Buckhead for the “I ‘Heart’ Sushi” roll, a shrimp tempura and cream cheese roll that is topped with tuna, avocado and a wasabi cream cheese and garlic chili sauce for $9. Pair your heart-shaped sushi roll with one of Genki's Valentine's Day inspired $6 cocktails: Cupids Arrow, Love Potion #9 and Key Lime Love. Or, enjoy the I 'Heart' Sushi Roll and 250 ml Ozeki Hana Awaka sparking sake combo for $19.95.

In addition to "I 'Heart' Sushi" month at Genki, both locations have budget-friendly weekly offerings. Monday through Friday, both locations host Genki Hour between 4 to 7 p.m., which features a variety of drink and sushi specials for $5 and under. Wednesday is 1/2 price wine night at both locations and Thursday at The Prado is Ladies Night with 1/2 price appetizers all night and live music beginning at 6 p.m. Finally, every Sunday the Buckhead location hosts Social Sundays with $1 sushi nigiri bites, $5 Cruzan Rum cocktails, $5 UV Vodka cocktails and live music by Justin Borgman starting at 6 p.m.

About Genki Noodles and Sushi:
Established in 1996 by Reid Zeising, Genki in Buckhead has received numerous awards for its food, atmosphere and patio. Located at 3186 Roswell Road in Buckhead and at The Prado: 5590 Roswell Rd, Suite 100 in Sandy Springs, both Genki restaurants are open seven days a week serving both lunch and dinner. Hours of operation are from 11:30 a.m. to 10 p.m. Sunday through Tuesday and 11:30 a.m. to 12 a.m. Wednesday through Saturday. For more information visit www.genkiatl.com or call 404.844.8319 (Buckhead) or 404.843.8319 (Sandy Springs).

More Than 1 Million Americans Set to Receive Free Papa Johns Pizza If Super Bowl XLV Goes into Overtime

2011-02-05T13:25:00.000-05:00

(BUSINESS WIRE)--With kickoff of Super Bowl XLV just two days away, more than 1 million Americans already are eligible to score a free large three-topping pizza if the game goes into overtime Sunday.

Papa John’s, the Official Pizza Sponsor of the NFL and Super Bowl XLV, announced Jan. 24 that it will give away a free pizza to everyone in America if the Super Bowl goes into overtime for the first time in history. To be eligible, all consumers need to do is register for Papa John’s online customer loyalty program, My Papa Points, at www.papajohns.com, by 11:59 p.m. ET Saturday, Feb. 5.

“The response to our Super Bowl XLV overtime promotion has been tremendous – from consumers, media, bloggers and others, and it’s a testament to the die-hard passion America has for the highest quality football and pizza – the NFL and Papa John’s,” said Andrew Varga, Papa John’s Chief Marketing Officer. “This year’s Super Bowl is being touted as one of the most evenly matched games in years, and if it goes into overtime, Papa John’s will make history with the biggest free pizza delivery of all time.”

If Super Bowl XLV goes into overtime, My Papa Points enrollees will be rewarded the next day with 25 Papa Points – the amount of points needed to redeem a large up to three-topping pizza. Consumers can redeem the 25 Papa Points for the free pizza anytime through June 30, 2011.

Papa John’s is also enhancing the Super Bowl experience by giving away $45 Papa John’s Papa Cards every 45 seconds on Super Bowl Sunday for consumers who order online at papajohns.com between 10 a.m. and 9:59 p.m. ET. Papa John’s will randomly select one online customer every 45 seconds to win a $45 Papa Card.

Papa John’s is in the first year of a multi-year sponsorship with the NFL and Papa John’s is also the Official Pizza of the Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Dallas Cowboys, Houston Texans, Indianapolis Colts, Miami Dolphins, New York Giants, New York Jets, Philadelphia Eagles, Seattle Seahawks, St. Louis Rams, Tennessee Titans and Washington Redskins.

Headquartered in Louisville, Kentucky, Papa John's International, Inc. (NASDAQ: PZZA) is the world's third largest pizza company. For 10 of the past 11 years, consumers have rated Papa John's No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John's also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John's at www.papajohns.com.

OVERTIME PIZZA GIVEAWAY

NO PURCHASE NECESSARY. LEGAL RESIDENTS OF THE 50 UNITED STATES (D.C.) 18 AND OLDER. VOID WHERE PROHIBITED. Sweepstakes ends 2/5/11 at 11:59 P.M. ET. For Official Rules and complete details, visit www.papajohns.com. Sponsor: Papa John’s International, Inc. The NFL Entities (as defined in the official rules) have not offered or sponsored this Sweepstakes in any way. ©2011 NFL Properties LLC. All NFL-related trademarks are trademarks of the National Football League.

45-SECOND PIZZA GIVEAWAY

NO PURCHASE OR ORDER NECESSARY. LEGAL RESIDENTS OF THE 50 UNITED STATES (D.C.) 18 AND OLDER. VOID WHERE PROHIBITED. Starts 2/6/11 at 10:00 A.M., ET and ends 2/6/11 at 9:59:59 P.M., ET. See Official Rules at www.papajohns.com. Sponsor: Papa John's International, Inc. The NFL Entities (as defined in the official rules) have not offered or sponsored this Sweepstakes in any way. ©2011 NFL Properties LLC. All NFL-related trademarks are trademarks of the National Football League.

© 2011 NFL Properties LLC. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are trademarks of the National Football League.

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New U.S. Dietary Guidelines: Make Your Calories Count with Nutrient-Dense Peanuts

2011-02-02T16:34:00.000-05:00

/PRNewswire/ -- The new 2010 Dietary Guidelines address the American obesity epidemic by telling consumers to "maintain calorie balance over time" and to do it by "consuming nutrient-dense foods" such as peanuts. When maintaining proper calorie balance, refined grains, solid fats, and added sugars should be replaced with nutrient dense foods. The new Dietary Guidelines explains, "A healthy eating pattern ... emphasizes nutrient-dense foods - vegetables, fruits, whole grains, fat-free or low-fat milk products, seafood, lean meats and poultry, eggs, beans and peas, and nuts and seeds."

According to USDA data, peanuts and peanut butter are 67% of the nuts eaten in the US. Consumer data highlights taste, health benefits, convenience, and affordability as the reason. Peanuts are technically a legume and contain more protein than any other nut.

For the first time, a Key Recommendation says to consider the protein package that brings good fats along with it. It says to "Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories and /or are sources of oils." The report explains, "The fats in meat, poultry, and eggs are considered solid fats, while the fats in seafood, nuts, and seeds are considered oils." A peanut butter sandwich, preferably on whole grain bread, would be a healthier option than a hamburger or a grilled cheese sandwich. Research has shown that peanut oil is similar to olive oil in reducing risk of heart disease.

According to the new Guidelines, "Consumption of a balanced variety of protein foods can contribute to improved nutrient intake and health benefits. For example, moderate evidence indicates that eating peanuts and certain tree nuts reduces risk factors for cardiovascular disease when consumed as part of a diet that is nutritionally adequate and within calorie needs." Research shows that a small, daily serving of peanuts or peanut butter can cut the risk of heart disease in half.

Peanuts and peanut butter are placed in the nutrient dense category because for 160 calories, they provide hard-to-get nutrients such as dietary fiber, potassium, folate, vitamin E, thiamin, and magnesium. There are numerous studies showing that peanuts help manage weight because of their high satiety value and consumers don't tire of them. Multiple studies show that participants who ate peanuts and peanut butter had a lower Body Mass Index (BMI) and more nutritious diets.

The Peanut Institute is a non-profit organization that supports nutrition research and develops educational programs to encourage healthful lifestyles. Learn more about peanuts and health at www.peanut-institute.org.

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Publix Issues Voluntary Recall on Ice Cream Containing Undeclared Allergen

2011-01-31T09:18:00.000-05:00

Publix Super Markets is issuing a voluntary recall for Publix Premium Light Tiramisu Ice Cream, which may contain Publix Premium Coffee Almond Fudge Light Ice Cream, resulting in the presence of an undeclared almond allergen. People who have an allergy or severe sensitivity to almonds run the risk of serious or life-threatening allergic reaction if they consume this product.The recalled product lot code for the item:

Publix Premium Light Tiramisu Ice Cream UPC: 41415- 13343

Lotcode, found on bottom of carton: Sep 12 2011 B7 PLT 12-444.

The product is packaged with a Publix Premium Light Tiramisu Ice Cream bottom carton and a Publix Premium Coffee Almond Fudge Light Ice Cream lid. The recall affects the company’s five state operating areas of Florida, Georgia, Alabama, South Carolina and Tennessee.

“As part of our commitment to food safety, potentially impacted product has been removed from all store shelves,” said Maria Brous, Publix director of media and community relations. “Consumers who have purchased the product in question may return the product to their local store for a full refund. The issue was brought to the attention of store personnel when a customer noticed the mix-match packaging. There have been no reported cases of illness. Publix customers with additional questions may call our Consumer Relations department at 1-800-242-1227 or by visiting our website at www.publix.com9.”

Publix is privately owned and operated by its 146,000 employees, with 2009 sales of $24.3 billion. Currently Publix has 1,033 stores in Florida, Georgia, South Carolina, Alabama and Tennessee. The company has been named one of Fortune’s “100 Best Companies to Work For in America” for 14 consecutive years. In addition, Publix’s dedication to superior quality and customer service is recognized as tops in the grocery business, most recently by an American Customer Satisfaction Index survey.

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Dan Cathy, President and COO of Chick-fil-A, Clarifies Recent News Coverage

2011-01-31T09:13:00.000-05:00

/PRNewswire/ -- Recently, there have been some misleading stories about Chick-fil-A in the media and on the Internet. As a result, I feel strongly about the need to clarify some things.

In recent weeks, we have been accused of being anti-gay. We have no agenda against anyone. At the heart and soul of our company, we are a family business that serves and values all people regardless of their beliefs or opinions. We seek to treat everyone with honor, dignity and respect, and believe in the importance of loving your neighbor as yourself.

We also believe in the need for civility in dialogue with others who may have different beliefs. While my family and I believe in the Biblical definition of marriage, we love and respect anyone who disagrees.

Chick-fil-A has a long history of trying to encourage and strengthen marriages and families, both within our Chick-fil-A system and with our customers. My father and our Founder/CEO, Truett Cathy, is a role model for the Cathy family and all those who have joined Chick-fil-A. His personal and business values have always reflected a belief in the importance of marriage and family. We have seen these principles honored powerfully in Dad's marriage of more than 63 years to our mother Jeannette and those of his family, including my wife Rhonda and me in our 37 years of marriage.

At Chick-fil-A, we have a heart for helping marriages because we know marriage can be difficult at times. Through the years, we have supported our Chick-fil-A staff and franchised Operators in their marriage journey, and since the formation of our family foundation, the WinShape Foundation, we have helped others as well. Primarily through WinShape, we have supported summer camps for girls and boys, 14 foster homes, more than $26 million in college scholarships and the development and operation of the WinShape Marriage Retreat Center.

Some recent coverage has incorrectly reported that we require potential franchisees to discuss their church involvement. In addition, we do not require this in our franchisee selection process nor do we require a pledge to follow Christian values for the college scholarships we provide.

Chick-fil-A's Corporate Purpose is "To glorify God by being a faithful steward of all that is entrusted to us, and to have a positive influence on all who come in contact with Chick-fil-A." As a result, we will not champion any political agendas on marriage and family. This decision has been made, and we understand the importance of it. At the same time, we will continue to offer resources to strengthen marriages and families. To do anything different would be inconsistent with our purpose and belief in Biblical principles.

In summary, we are a dedicated family business committed to three core areas:

* A 65-year history of operating the business according to Biblical principles.
* A 65-year history of providing genuine hospitality for all people.
* A 65-year history of serving families and communities without a political agenda.

Our commitment to these areas has never been more important in light of recent events. Speaking of commitment, I want to thank our restaurant Operators and their more than 60,000 team members for their commitment to customer service.

We appreciate, value and have enjoyed serving all of our customers for many years. We also appreciate this opportunity to clarify any confusion about our beliefs, and we thank everyone for supporting our restaurants and your love for the Chick-fil-A experiences. It has and will continue to be our pleasure to serve you.

Dan T. Cathy
President and COO
Chick-fil-A, Inc.

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Need My Mudslide, Mr Kroger Buyer!

2011-01-26T12:10:00.000-05:00

Have you ever been addicted? Really addicted to a coffee creamer?

I have to admit I have found one that has me pouring the caffeine down the old gullet every day. And to think, I don't really like coffee!

I stumbled across the White Chocolate Mudslide Coffee Creamer made by International Delight over the holidays when I was purchasing fun treats for the holiday guests. Striving to be the perfect hostess, I poured myself a small cup of coffee and added some of the creamer. After all, I should be willing to at least sample what I serve to my guests!

Well, one bottle of creamer and a pot of coffee later, I realized I was hooked. This stuff is fabulous. The taste of the white chocolate combined with the non-alcohol Irish Creme had us all scrambling back into the kitchen to refill our cups. I went out and bought every bottle I could find at my local Kroger store.

This week, I went back in search of the Mudslide as my spouse is starting to growl that the last bottle is empty! Eeeekkkkkkk.

Oh no! The shelf is empty. Starting to panic and watch the shortness of breath setting in, I spotted an employee. Quick. Run.

"Would you please check to see if there is more Mudslide in the back? If not, when?"

"It's not coming back."

Shreeeeeeaaaaaaaakkkkkk.

"We have a national buyer now so we can only get what THEY say we like. Go to the front and fill out a form so we can let the national buyer know what we like. Besides, the new flavor just isn't selling."

What do you mean? A national buyer who lives 'who knows where' and knows my intimate taste bud likes and dislikes? What's next? No more yellow grits?

Hmm, I wonder how the last drop of mudslide will taste in my diet soda? Or should I tear off the top and see if I can use a spatula to get it out?

Super Bowl, Super Offer: Papa John’s to Give America Free Pizza If Super Bowl XLV Goes into Overtime

2011-01-25T09:04:00.000-05:00

(BUSINESS WIRE)--No Super Bowl has ever gone into overtime. And no pizza company has ever called such a bold play: Papa John’s, the Official Pizza of the NFL and Super Bowl XLV, announced today that it is offering a free large pizza to everyone in America if Super Bowl XLV, to be played on Feb. 6 in North Texas, goes into overtime.

“The Super Bowl is the largest stage in all of sports, and being the Official Pizza Sponsor of Super Bowl XLV, there’s no better event or day to serve as a platform for our largest offer ever,” said Andrew Varga, Papa John’s chief marketing officer. “We’re going to be working overtime Super Bowl Sunday to make sure our customers have a great day with the highest-quality pizza, and we’re hoping for an unprecedented overtime so that we can deliver on this offer for America.”

To be eligible for a free large, up to three-topping pizza if Super Bowl XLV goes into overtime, all consumers need to do is register for Papa John’s online customer loyalty program, Papa Points, at www.papajohns.com any time now until 11:59 pm ET Saturday, Feb. 5, 2011. Then if Super Bowl XLV goes into overtime, the free pizza will be awarded to all Papa Points enrollees Monday, Feb. 7 in the form of 25 Papa Points – the amount of points needed to redeem a large up to three-topping pizza. Consumers can redeem the 25 Papa Points for the free pizza anytime through June 30, 2011.

Overtime has more significance than ever this postseason. Prior to the 2010 season, the NFL adopted a modified sudden death format only for the postseason. Each team now has the opportunity to possess the ball at least once in the extra quarter unless the team that receives the overtime kickoff scores a touchdown on its first possession.

Papa John’s fan and Dallas Cowboys wide receiver Miles Austin knows first-hand the excitement of NFL overtime. Austin, who is serving as spokesperson for Papa John’s Super Bowl XLV overtime offer, set a Cowboys single-game record of 250 yards receiving in his first NFL start ever in 2009, including a 60-yard touchdown reception in overtime to beat Kansas City.

"As a Dallas Cowboy I know everything is bigger in Texas, and this offer certainly fits that criteria. I'll be leading the cheers for Super Bowl XLV to go in overtime, so I can win a free large, three-topping pizza from Papa John's along with everyone in America," Austin said.

A total of 27 postseason NFL games have gone into overtime, starting with the 1958 NFL Championship. While none of the 10 playoff games this season went into overtime, two post-season games were decided in overtime in 2010, including the NFC Championship when New Orleans defeated Green Bay 31-28 and went on to win Super Bowl XLIV.

Both Green Bay and Pittsburgh have experience in playoff overtimes: Green Bay is 2-3, and Pittsburgh is 2-2 in postseason overtime games.

Papa John’s is the only national pizza chain to offer a customer loyalty program. Once registered in Papa Points at www.papajohns.com, customers earn one point for every $5 spent online. When customers accumulate 25 points, they receive a promo code for free pizza with an online purchase from Papa John's. It’s that simple.

Papa John’s is in the first year of a multi-year sponsorship with the NFL and Papa John’s is also the Official Pizza of the Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Dallas Cowboys, Houston Texans, Indianapolis Colts, Miami Dolphins, New York Giants, New York Jets, Philadelphia Eagles, Seattle Seahawks, St. Louis Rams, Tennessee Titans and Washington Redskins.

Headquartered in Louisville, Kentucky, Papa John's International, Inc. (NASDAQ: PZZA) is the world's third largest pizza company. For 10 of the past 11 years, consumers have rated Papa John's No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John's also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John's at www.papajohns.com.

© 2011 NFL Properties LLC. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are trademarks of the National Football League.

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Nothing worse than a recovering sugar-holic!

2011-01-21T10:00:00.000-05:00

Found an article I thought you might be interested in reading. I'll try not to bore you with articles because I know there's nothing worse than a recovering addict of any sort whether it be sugar, cigarettes, drugs... Oh, and yes, we're still going to post recipes that include sugar. I mean, seriously, not everyone feels the same way about the stuff! - jmd

Sugar Shockers: Foods Surprisingly High in Sugar
WebMD takes a look at the sugar content in some popular packaged foods -- and the results may surprise you.
By Elaine Magee, MPH, RD
WebMD Expert Column

When you read the labels on foods in your supermarket, it's no surprise that you find plenty of sugar in products like cake mix, ice cream, jelly, cookies, and soda. But it can be downright shocking to see 12 grams of sugar in bottled pasta sauce or barbecue sauce -- and even more so to find 50 grams of sugar in a healthy-sounding bottled tea!

To help you ferret out which products are surprisingly high in sugar, I embarked on a mission in the aisles of my local market. Over the course of several days, with my reading glasses close at hand, I examined hundreds of nutrition information labels to check out the sugar content in foods.

More: http://www.webmd.com/food-recipes/features/sugar-shockers-foods-surprisingly-high-in-sugar

Going sugar-free

2011-01-21T06:26:00.000-05:00

It's been one week and I'm feeling great. No cravings and not tempted by the aisles of stuff in the grocery store when I shop. I know that facing my Mom's caramel cake is going to be the real test, but luckily that won't happen until the next family gathering and my mind should be acclimated totally by then.

It's not so difficult I suppose as I was sugar-free for many years before going off the wagon about seven years ago.

Why sugar free? It started years ago when I went to my dentist in North Carolina. He had a display in his waiting room showing sugar consumption growth over the years. He had a baby food jar with a teaspoon or so of sugar in it from way back when... next to it was a bigger jar, then a bag of sugar, then 2 or 3, increasing until the stack was my height and at least a couple of bags deep, a number wide. I was probably snacking on a candy bar when I saw it... well, no, I was going to the dentist so I wouldn't have been eating anything. But I certainly didn't have a problem with sugar!

It kind of stuck with me and made me curious. I picked up a few books on sugar. Statements like "if sugar were discovered today it would be banned" and "it's addictive" had me thinking more about my sugar intake. I started watching labels.

What a shocker! So many of the foods I ate had sugar in them. Things you wouldn't think needed sugar. Mayonnaise? hot dogs? spaghetti sauce? I started looking for products that didn't have sugar listed as an ingredient. Pretty soon I was completely sugar free and I felt great. I didn't have afternoon crashes or slow-downs. I slept better. I had more energy. It was enough to keep me on a sugar-free diet for many, many years.

I can still remember when I went off the wagon. Not sure why, either, but when I went, I went wholeheartedly. I ate almost a full plate of chocolate brownies, with icing no less! I was hooked. I almost got a rush...

Since then I've kind of tried off and on to go sugar-free but haven't been committed. I've lasted a day or so always using some excuse like "I don't want to toss all that good food in the freezer" or "I don't have time to cook". I'm the queen of microwave dishes these days....

But my son went carb-free to lose weight and as I was going on a long trip with him I decided to stick to the same diet. Once I got through the first few days, which was surprisingly easy, my body started remembering how good it used to feel. I decided to stick with it when I got back, especially since I'd already gone through what's usually the worst part.

Now I'm cleaning out the fridge and freezer. I've been shopping and am trying to remember all the great foods I used to eat. I'm learning to eat more veggies already! For some reason eating processed foods just takes away the enjoyment of fresh or even frozen vegetables on the plate. They're starting to have more flavor, be more satisfying.

One thing that saddens me is having to give up my Morning Star Farms products. They all have sugar in them. Talk about a surprise! I'm a vegetarian of sorts, have been since my teens. I don't eat meat or poultry. I will drink milk, eat cheese, have an occasional piece of fish so I'm not a true vegetarian by most definitions. I've enjoyed my meat subsitutes from Morning Star. No more. Next time I hit the grocery store I'll be looking at some of the other meat substitutes to see if they have sugar in them.

One thing I've learned is that saying I'll just eat a little bit of sugar on rare occasions is like saying I'll only do crack once a year. It just doesn't work like that. Why do you think they're now putting some form of sugar in almost every food? I dare you to try and fill your cart with foods that don't have sugar, high fructose corn syrup, dextrose or similar listed in the ingredients.

I'm heading to the kitchen to make breakfast. Plenty of choices ranging from cereals to oatmeal to eggs...and even pancakes with fruit on top. I haven't added fruit back into my diet yet, waiting to make sure I'm well settled into sugar-free before adding fruit.

I'll try to keep you posted on how I'm doing off and on. I suspect I'll probably drop a few pounds along the way, which won't hurt my feelings at all! - jmd

Which Wich Superior Sandwiches Opens in Atlanta, Georgia, With New, Larger Sandwich Offerings

2011-01-20T10:02:00.000-05:00

(GLOBE NEWSWIRE) - Which Wich(R) Superior Sandwiches, an award-winning, national sandwich concept, is set to open in Atlanta, Georgia, on January 21, 2011. The Atlanta Which Wich is located at 265 18th St. NW, Ste. 4100, in the vibrant Atlantic Station development. The restaurant is open daily, 11 am-9 pm, for dine-in,
takeout, or catering.

Which Wich offers more than 50 varieties of customizable "wiches," from the signature Wicked(R) sandwich, loaded with five meats and three cheeses, to unique items such as Thank You Turkey(R), with stuffing and cranberry sauce. The Which Wich menu also includes plenty of vegetarian options, such as tomato & avocado and black bean patty, as well as several healthy wiches for less than 400 calories each. All wiches are now available in three sizes: 7 inches, 10.5 inches, and a 14-inch Superwich(TM). Larger sizes take customization to the next level and solidify the brand's commitment to create a superior, personalized dining experience.

Which Wich is also known for its creative ordering system. Guests use red Sharpies(R) to mark up pre-printed menus on sandwich bags. They select a sandwich from one of 10 categories, then choose the size, type of bread, cheese, spreads, and vegetables. The sandwiches are prepared to guests' exact specifications and delivered in personalized sandwich bags. After they've enjoyed their wiches, guests are encouraged to draw on their bags using red Sharpies and hang their "artwork" on the community wall.

"Jocelyn and I are excited to open our first Which Wich in Atlantic Station, and we plan to open more in the future," says Brian Dralle, owner of the Atlanta Which Wich. "We chose Which Wich as a franchise because of the exciting atmosphere we experienced when we visited the stores. Once we tried the grinder and The Wicked, we were hooked! We plan to give each of our guests the same great experience we felt when we visited and hope to create many more Which Wich fans."

In addition to customized wiches, customers can enjoy hand-dipped shakes made with real ice cream, signature house chips, and just-out-of-the-oven cookies in an edgy, magnetic environment. Which Wich locations feature newspaper reading stations, free wi-fi, and a community wall showcasing the sandwich bag artwork.

About Which Wich Superior Sandwiches

Which Wich Superior Sandwiches was founded in Dallas in late 2003 by restaurant entrepreneur Jeff Sinelli. The national sandwich chain is best known for its more than 50 customizable sandwiches, creative ordering system, and personalized sandwich bag. In 2007, Which Wich received the coveted Hot Concepts! Award from Nation's Restaurant News, the premier trade publication for the restaurant industry. Which Wich currently has more than 125 locations in 20 states. For more information, visit www.whichwich.com.

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Cafe Circa Celebrates Its Three-Year Anniversary This Week!

2011-01-19T08:33:00.000-05:00

Specials and Tasting Experiences this Wednesday, January 19 through Saturday, January 22, 2011

Café Circa, a distinctly local restaurant and social destination located in the Old Fourth Ward of Atlanta, is celebrating its three-year anniversary by hosting four days of special events and offerings Wednesday, January 19 through Saturday, January 22, 2011. Owned by Randy Hazelton and Kevin Holt, Café Circa offers a casually sophisticated atmosphere that merges classic style and modern elements with scrumptious signature menu items and a premium bar offering classic and innovative cocktails, select spirits, and a full wine list for every taste. The culinary team led by executive chef Hopeton Hibbert prepares fresh, deliciously seasoned food with a Caribbean Latin twist including creative small plates, inspired entreés, and tempting desserts. Café Circa is open Monday through Sunday beginning at 5 p.m. Call (404) 477-0008 or visit www.cafecircaatl.com.

Café Circa’s Three-Year Anniversary Celebration Lineup:

Wednesday, January 19 at 7 p.m. and 9 p.m. – Wine, Scotch and Small Plate Tasting
Wine and spirit expert Mike Leo with Continental Beverage will lead two tastings. For $20 participants will explore five wines paired with small plates created by executive chef Hopeton Hibbert’s and four single malt scotches. Limited seating; reservations required.

Thursday, January 20 from 5 to 7 p.m. – Three-Year Anniversary Happy Hour
Since Thursday is the new Friday, Café Circa is hosting a special celebratory happy hour from 5 to 7 p.m. with sounds provided by DJ SugarCut and $5 Ciroc cocktails, $5 small plates and $10 entreés.

Friday, January 21 and Saturday, January 22 beginning at 5 p.m. – Three-Course Chef’s Special Menu
Executive chef Hopeton Hibbert has created a three-course dinner that includes a glass of champagne for $25 in honor of Café Circa’s three-year anniversary. From Australia to Belize, Amsterdam to Istanbul, tasting new cultural delicacies has been his passion of Hopeton’s, which clearly influences his flavorful cuisine. With a degree in culinary arts from Johnson and Whales, Hopeton has mastered his skills working with The Buckhead Life Group, Eclipise di Sol and Atmosphere – one of Atlnata’s finest French restaurants. In 2010, Hopeton joined Café Circa where he executes Caribbean and Latin cuisine at its finest.

Three Courses to Celebrate Three Years
Chef's Menu

1st coarse:
Cuban spiced chicken and plantain spring roll with guava dipping sauce.

2nd coarse:
Curried goat with peas and a rice cake and buttered baby cabbage.
or
Jerked salmon fillet with tomato and spinach sauté.

3rd coarse:
Mini chocolate love dessert.
Coconut and rum cupcake w plantain icing.
For more information on Café Circa visit www.cafecircaatl.com or call (404) 477-0008.
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Marble Slab Creamery® Customers to Receive Free Sample of New Tiramisu Ice Cream this Valentine's Day

2011-01-18T12:54:00.000-05:00

/PRNewswire/ -- This Valentine's Day, Marble Slab Creamery will show customers some "amore" by giving away a free sample of our new Tiramisu ice cream from 3 to 6 pm on Monday, February 14th.* Marble Slab Creamery is managed by GFG Management, LLC, a subsidiary of Global Franchise Group.

"Marble Slab Creamery is excited to share some love this Valentine's Day by giving away a free sample of our new Tiramisu ice cream," said Jenn Johnston, chief marketing and operations officer for GFG Management, LLC. "We hope that by giving back a gourmet treat to our customers, everyone will feel special on this holiday."

In addition to the free Tiramisu ice cream sample giveaway on Valentine's Day, customers who pre-order a Marble Slab Creamery Ice Cream Cake online or in-store between February 1, 2011 and February 10, 2011 will receive a free small Tiramisu Crunch Tasty Creation.

The Tiramisu Crunch Tasty Creation includes:

* Tiramisu Ice Cream
* Yellow Cake
* Nestle® Crunch®
* Fudge

To order your Marble Slab Creamery Ice Cream Cake or to find out more information about the Valentine's Day Tiramisu ice cream sample giveaway, customers can visit www.marbleslab.com. For more information on Marble Slab Creamery, please visit www.marbleslab.com and join Marble Mail or become a Facebook® fan.

* While supplies last. Limit one offer per guest during the day of the promotion. Counts vary by store. Valid only at participating U.S. stores. No purchase necessary.

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Barry Callebaut USA LLC Issues Allergen Alert on Potential Undeclared Milk Protein in Kroger Value Semi Sweet Chocolate Chips

2011-01-13T16:55:00.000-05:00

Barry Callebaut USA LLC is conducting a voluntary recall on its product sold by Kroger Stores under the brand "Kroger Value Semi Sweet Chocolate Chips”, 12 oz., UPC Code is 11110–86603 as the product may contain undeclared milk protein.

The following “Best By” dates are affected by this voluntary recall:

* November 20, 2012
* December 1, 2012
* December 3, 2012
* December 4, 2012

The “Best By” date is found printed in black on the end of the back of the bag.

People with allergies or severe sensitivity to milk protein may be at risk of serious or life-threatening allergic reaction if they consume this product.

The Kroger Value Semi Sweet Chocolate Chips subject to this recall were sold in Kroger-owned stores, including Kroger; Dillon’s and Gerbes stores in Kansas and Missouri; Baker’s stores in Nebraska; Jay C, Hilander, Owen’s, Pay Less and Scott’s stores in Illinois and Indiana; Fred Meyer, Fry’s, King Soopers, Smith’s, City Market, Foods Co., and Food 4 Less stores in California, Nevada, Nebraska, Illinois and Indiana (Chicago area).

This recall was necessary after a consumer complaint was received and it was determined that the packages of Kroger Value Semi Sweet Chocolate Chips may contain undeclared milk protein. The package ingredient label does not identify that the product may contain milk protein.

Consumers who have purchased Kroger Value Semi Sweet Chocolate Chips with the above indicated code dates may return the product to the place of purchase for a full refund. Consumers with any questions may contact Barry Callebaut USA LLC at 1-866-678-5231(9am - 7pm Eastern).

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2011 Flavor of Georgia food product contest accepting entries

2011-01-04T13:36:00.000-05:00

On March 22, the University of Georgia Center for Agribusiness and Economic Development will reveal the winners of the 2011 Flavor of Georgia contest. Winners will be announced during Georgia Ag Day.

Judges are looking for market-ready foods – either commercially available or prototypes – from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries will be judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.

Flavor of Georgia is only a starting point for many of the category winners, said Sharon Kane, contest director.

“Nearly two-thirds of last year’s contestants saw an increase in their sales and business contacts following the contest,” she said.

Previous winners have received national attention. Candy-flavored Fondarific was featured on the Food Network show Ace of Cakes. Hot Squeeze Sweet Heat Chipotle sauce sells in thousands of stores. White Oak Farm products are sold through Whole Foods and Sysco.

Product registrations will be accepted through Feb. 18, 2011. Semifinalists will be announced in February. Final judging will be March 21 at the Freight Depot in Atlanta.

Register online at www.flavorofgeorgia.caes.uga.edu. For more information, call Kane at (706) 542-9809 or e-mail spkane@uga.edu.

The annual food contest is sponsored by the CAED in partnership with the Governor’s Agricultural Advisory Commission, Georgia Agribusiness Council and UGA Department of Food Science and Technology.

By April Reese Sorrow
University of Georgia

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2011 Flavor of Georgia Food Product Contest Accepting Entries

2011-01-02T17:40:00.000-05:00

On March 22, the University of Georgia Center for Agribusiness and Economic Development will reveal the winners of the 2011 Flavor of Georgia contest. Winners will be announced during Georgia Ag Day.

Judges are looking for market-ready foods - either commercially available or prototypes - from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries will be judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.

Flavor of Georgia is only a starting point for many of the category winners, said Sharon Kane, contest director.

"Nearly two-thirds of last year's contestants saw an increase in their sales and business contacts following the contest," she said.

Previous winners have received national attention. Candy-flavored Fondarific was featured on the Food Network show Ace of Cakes. Hot Squeeze Sweet Heat Chipotle sauce sells in thousands of stores. White Oak Farm products are sold through Whole Foods and Sysco.

Product registrations will be accepted through Feb. 18, 2011. Semifinalists will be announced in February. Final judging will be March 21 at the Freight Depot in Atlanta.

Register online at www.flavorofgeorgia.caes.uga.edu. For more information, call Kane at (706) 542-9809 or e-mail spkane@uga.edu.

The annual food contest is sponsored by the CAED in partnership with the Governor's Agricultural Advisory Commission, Georgia Agribusiness Council and UGA Department of Food Science and Technology.

By April Reese Sorrow
University of Georgia

Sally Jackson Cheese Recalls All Cheese Because Of Possible Health Risk

2010-12-17T15:06:00.000-05:00

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

2010-12-14T16:43:00.000-05:00

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 http://www.dieselatlanta.com or call (404) 815-1820 for more information.
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The Real Chow Baby Opens New Location on Ponce de Leon Ave in Atlanta

2010-12-13T18:39:00.000-05:00

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 www.therealchowbaby.com. Complimentary valet parking is available.
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Truffles Café Opens in Buckhead

2010-12-09T09:30:00.000-05:00

(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 www.trufflescafe.com. 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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Consumer Reports: Hot Glassware Can Shatter Unexpectedly

2010-12-07T07:21:00.000-05:00

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 www.ConsumerReports.org . 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 info@cpsc.gov .

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‘Tis the Season to Host a Cookie Exchange

2010-12-01T12:06:00.000-05:00

(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 ByMDesserts.com, 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 www.KaroCookieExchange.com 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

Ingredients
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

Directions

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

Ingredients

Shortbread
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

Directions

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

Ingredients
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

Directions

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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Have A Holiday Dessert Party With A Peppermint Twist

2010-11-29T10:57:00.000-05:00

(NAPSI)-An easy way to entertain during the holidays is to have a dessert party. It’s great for the host because the time needed to make and serve dessert and beverages is much less than when a whole meal is planned. And guests almost always have time to make one last stop for something sweet, no matter what else is happening on a particular evening.

Here are a few hints to make your dessert party a little sweeter:

• Think red, white and pink instead of the usual red and green when coming up with decorations and recipes to serve family and friends. Tuck candy canes of various sizes in centerpieces and vases for an unexpected bit of fun.

• Save time and trouble for yourself by preparing the desserts ahead of time. That way, you too can enjoy the party and spend time with your guests.

• Serve the perfect holiday pair-frosty peppermint just tastes like the holidays and creamy chocolate is always popular. Combining the two can be even more delightful when you put out a pair of decadent desserts such as these made with Dreyer’s or Edy’s Slow Churned Peppermint Light Ice Cream. With half the fat and one-third fewer calories than regular ice cream, no one has to leave feeling like a bowl full of jelly.

Upside-Down Peppermint

Ice Cream Cake

1 box chocolate cake mix

½ can chocolate frosting

1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream

Peppermint candies or candy canes

Make two 9-inch cakes according to the package directions; cool completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use. Soften ice cream at room temperature for 5−10 minutes. Wash pans and dry completely. Line them with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm. Remove from freezer and spread the frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze overnight. To serve, let frozen cake sit at room temperature for about 5 minutes. Unwrap and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Serve slices with whipped cream and garnish with candy canes, if desired.

Peppermint Ice Cream

Lollipops

1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream

Lollipop sticks

4 oz bittersweet chocolate or chocolate chips

4 oz white chocolate or white chocolate chips

2 tablespoons vegetable shortening

Holiday sprinkles and candies

Place a plate or other flat surface lined with parchment paper in the freezer for 15 minutes. Make round scoops of ice cream and place on parchment. Put a lollipop stick in each scoop of ice cream and freeze for 1 hour or up to 24 hours. When you are ready to dip the lollipops, melt chocolate and 1 tablespoon shortening in a bowl in the microwave. Use 20-second intervals until smooth. (Should take 40−60 seconds and no longer. Do not scorch the chocolate.) Let sit while repeating the process to melt the white chocolate and 1 tablespoon of shortening in the microwave until smooth. Place different sprinkles in separate small bowls. Dip each lollipop halfway into the chocolate and dip into sprinkles. Immediately put back into freezer to set. Repeat with remaining ice cream. Freeze completely before serving.

For more holiday ice cream dessert ideas and recipes, visit www.icecream.com.

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Give homemade gifts from the kitchen this holiday season

2010-11-28T09:06:00.000-05:00

(ARA) - Buttery chocolate cookie dough with chocolate chunks, nuts and marshmallows. Creamy caramels with apple cider and warm spices. These are just a taste of some of the irresistible sweets you could be gifting this holiday season.

Homemade holiday gifts deserve special presentations, but these finishing touches don't have to mean a lot of extra time or money. Break out the crafting supplies, hit up a vintage shop or venture online to gather an inspired collection of packaging materials. With a few simple tips, you can create a memorable presentation worthy of the sweet, buttery goodness inside.

* Create a candy cone. To package small, individually-wrapped candies such as Spiced Apple Caramels, find some festive paper at a craft or scrapbook store. Roll it into a cone and tape it shut at the seam. Add ribbon or other decorations and then fill the cone with candy.

* Think outside the cardboard box. Consider packaging your gifts in a simple wooden box with a festive bow tied around it. Visit your local craft store for interesting containers to help you break free of the typical cardboard variety.

* Take and bake. A ready-to-bake treat such as North Pole Cookie Dough is the perfect hostess gift. Consider presenting it in disposable pint-sized ice cream containers. You can find them online or simply ask for a few from your local ice cream shop. Just don't forget to add a festive tag with baking instructions.

* Be sure to label. Use festive gift tags with the name of your recipe so your lucky friends and family know what a special treat they're receiving. Custom complimentary gift tags can be found at butterisbest.com.

Visit ButterIsBest.com to find more holiday cookie and candy recipes courtesy of America's Dairy Farmers. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 22 to Dec. 25.

Spiced Apple Caramels
Makes about 75 caramels

Ingredients:
2 cups apple cider
2/3 cup heavy cream
1 teaspoon salt
1 teaspoon apple pie spice (If you cannot find apple pie spice, substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.)
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (one stick) butter, cubed
Freshly ground cinnamon or course sea salt (optional)

Directions:
Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool.

Line 8-inch square pan with buttered parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.

In large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234 degrees.

Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250 degrees.

Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired. Cool completely at room temperature or refrigerate until set.

Once set, remove caramel from pan lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares. Wrap each piece in small wax paper square, twisting at each end. Store caramels in airtight container in cool place or refrigerate up to two weeks.

North Pole Cookie Dough
Makes three "pints" of dough or two dozen cookies

Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows

Directions:
Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.

In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.

Fill pint containers with cookie dough and refrigerate up to four days or freeze up to one month. When giving as a gift, attach following baking instructions:

Preheat oven to 350 degrees. Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon. Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.

Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.

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Kick Your Thanksgiving Hangover Cold Turkey with a Little Help From Meehan's Public House Downtown

2010-11-19T22:35:00.000-05:00

Kick your Thanksgiving hangover by celebrating the “after” holiday weekend at Meehan’s Public House Downtown. Meehan’s, Executive Chef, Jordan Wakefield has devised an exclusive “Holiday Hangover” menu available for three days beginning Friday, November 26th. The menu, which is sure to please even the most judicious taste buds, will feature delicious dishes and entrees including:

Fried Pickles
$7
~
Crab & Artichoke Dip
$8
~
"Hair of the Dog" Omelete
Scottish Bangers, Green Peppers, Vidalia Onions, Jalapenos,
Chantrelle Mushrooms & Grafton Cheddar
$9
~
Chef's Full Proof Bicuits & Gravy
Two Buttermilk Biscuits Covered with Chef's Old Man's Sausage Gravy
$8
~
Oscar's Pork Chilaquiles
House Smoked Kurabuta Pork, Stewed Tortillas, Queso, Avacado, Radish, Grilled Onions,
Tomato Filets, Sour Cream, Cilantro & Two Eggs, Any Style
$14
~
Drunken Irish Nachos
Waffle Cut Fries, Black Beans, Corn, Lettuce, Pico, Avocado, Jalapenos, Lettuce,
& Guinness Stout Queso
$11
~
The "Show Stopper"
Two Buttermilk Fried Chicken Tenders, "JDub's" Homemade Bacon & Sausage, Fried Egg,
House Smoked Pork Butt, Guinness Mustard ALL between Two Grilled Cheese Sandwiches!
$15
~
"Sloppy Patty"
Painted Hills Ground Beef with Smithwicks BBQ Sauce & Toasted Challa Bun
$12
~
Meehan's Burger
Wispride Cheddar, Applewood Bacon, Iceberg Lettuce, & Tomato on English Muffin
$10
~
101 Meatloaf
Ground Bison, Ground Beef, Italian Sausage with Hericot Verts and Garlic Mashed Potato's
$14

Smoked Beef Briskett Burrito
AnaheimChile Coleslaw, Georgia Cane BBQ Sauce & Poblano Queso
$15
~
Traditional Irish Breakfast
Bangers, Irish Rashers, Sauteed Mushrooms & Onions, Tomato's, Black and White Pudding,
Soda Bread, Baked Beans, & 2 Eggs Any Style
$13
~
Guinness Fish N' Chips
Guinness Battered Cod with French Fries, Tartar Sauce & ColeSlaw
5oz - $9 10oz - $14
And, that’s not all.

On Friday, November 26th Meehan’s Downtown will open its doors at 1:30 p.m. just in time for the highly anticipated Auburn vs. Alabama game which kicks off at 2:30 p.m. Then at 7:00 p.m. hometown favorites, Atlanta Thrashers will hit the ice to take on the mighty Montreal Canadians. But, make sure to hang onto your Thrashers ticket stubs and jerseys. Meehan’s Downtown will offer 50% off every item on the Holiday Hangover menu as well as $5 Guinness (the true Hangover Helper) and $5 Absolut and Bacardi cocktails to anyone wearing a Thrashers jersey or donning their game day ticket stub.

And, if that’s still not enough, Meehan’s Downtown will give guests a one-time $10 meal credit to use on a return visit, before the end of the year, by simply dropping off a donated winter fleece or blanket at coat check. Only one $10 credit can be used at each return visit.

Partake in this year’s Thanksgiving festivities at Meehan’s Downtown by cheering on your favorite team as you enjoy mouth-watering bites from Meehan’s exclusive, three day Thanksgiving menu. Kick your holiday hangover by celebrating the holiday at one of the city’s best Irish pubs.

Meehan’s Public House Downtown is located at 180 Peachtree Street, Atlanta Georgia 30303 and will be open Wednesday, November 24th from 11:30 a.m. to 2 a.m., Friday, November 26th from 1:30 p.m. to 3 a.m., Saturday, November 27th from 11:30 a.m. to 3 a.m., and Sunday, November 28th from noon to midnight.
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Brunch: an elegant way to bring the family together for the holidays

2010-11-16T14:58:00.000-05:00

(ARA) - Holiday meals are special times to bring the family together and entertain loved ones. While entertaining during the holidays is enjoyable, it requires meal planning and a lot of time in the kitchen - especially when hosting a large group. Serving brunch is a perfect way to create an elegant meal with ease. Adding slight touches to typical brunch dishes can turn a usual weekend occurrence into a special holiday meal.

For example, instead of omelets, make frittatas. Instead of bacon make praline bacon, or prepare latkes in place of breakfast potatoes. Little twists like these are creative ways to tell your guests that they are attending a special meal for a holiday occasion. "Entertaining holiday guests with brunch is a great way to prepare a meal that really impresses your guests, without spending all day in the kitchen," says celebrity chef Michael Symon. "And since there isn't a 'traditional' holiday brunch menu, you can be super creative." Preparation of these more unique dishes is easier than you may think.

The right equipment is crucial to a successful, stress-free brunch. The Calphalon Unison Nonstick Frittata Pans are an easy-to-use nonstick cookware set that can help execute that delectable Baked Polish Frittata. The two nonstick pans' handles interlock and clamp together so you can flip frittatas on the stovetop. The Calphalon Unison Frittata Pan is oven-safe up to 500 degrees Fahrenheit, for adding that crispy finish to egg dishes in the oven. And, it is also dishwasher-safe, so clean-up for your holiday brunch will be a breeze.

If you are cooking for a sizeable crowd, you may want to invest in a nonstick griddle that fits over two burners so you can prepare several dishes all at once. Look for a nonstick griddle with a removable rack so you have the option of roasting foods as well as making delicate dishes like eggs and pancakes. And if you're craving a menu with extra fun and distinction, consider a kabob grill pan that spans two burners and features removable skewers. A grilled feast of fruit and breakfast meat kabobs will certainly make an impression.

"Holiday visits and meals are awesome opportunities to build memories," Symon says. "And it's important to treat your guests well by serving dishes made with useful cookware for a holiday brunch they'll never forget."

To create Michael Symon's unique frittata, follow his recipe for baked Polish frittata:

Baked Polish Frittata

Ingredients:
1 bunch scallions, sliced
1 clove minced garlic
1 tablespoon olive oil
3 tablespoons rye flour
1 1/2 ounces milk
2/3 cup sour cream
4 eggs, beaten
1 tablespoon chopped cilantro
1 tablespoon chopped flat leaf parsley
2 tablespoons melted butter
Salt and pepper, to taste
1 cup cooked chopped spinach
2 red peppers, diced small
6 ounces crumbled feta cheese

Directions:
Preheat the oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled Calphalon Unison Frittata Pan. In a mixing bowl, mix flour, milk, sour cream, eggs, herbs, butter and seasoning. Add vegetables to the scallions and garlic in the frittata pan. Pour the egg mixture on top and cover with crumbled feta. Bake in the oven for 40 to 45 minutes.

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Safe Turkey Frying a Hot Topic as More Home Chefs Experiment with Southern Thanksgiving Tradition

2010-11-16T06:50:00.000-05:00

/PRNewswire/ -- More people are interested in fried turkey than ever before, a scrumptious trend right before Thanksgiving. And with more people sampling the crunchy goodness that comes from the combination of hot oil and succulent poultry, there's an increased demand for preparing the holiday feast safely.

With the right turkey frying recipe, equipment and safety precautions, the only thing that should be ablaze at Thanksgiving are compliments for chefs.

A majority of consumers (58 percent) want a safer way to fry turkey, according to a 2010 survey by Masterbuilt, which makes cooking homemade meals easy by designing and building safe, versatile and quality fryers, smokers and grills. A Georgia family business run by CEO John McClemore, Masterbuilt offers the following turkey frying tips:

* Thaw: Turkeys must be safely thawed before they're fried. Partially frozen turkeys have ice right under the skin. Ice converts to water and then to steam. The means of escape is for the water to turn into a bubble in the hot oil. No ice? No problem.
* Watch pets and children: Monitor your turkey frying. Never leave hot oil unattended. While fried turkey cooks relatively quickly compared to roasting (3-5 minutes per pound, meaning a 12-pound turkey is done in about an hour), it needs to be watched to ensure the meal is the only thing that gets cooked.
* Equipment: Never use a propane unit inside a house, covered porch or garage to fry a turkey. Flames and enclosure spaces are a recipe for trouble and a call to 911. Indoor and countertop preparation is possible only with electric units designed for such use (like the Butterball Indoor Electric Turkey Fryer by Masterbuilt, complete with CSA certification.) Check for safety features, like thermostats to prevent overheating, lids that close and rubber feet that keep fryers safely on countertops.
* Oil: Do not overfill your oil. Let used oil cool completely, overnight if necessary. Oil can be used up to five times before it should be disposed.

"Deep-fried turkeys create memorable family moments. The noise of the bubbling oil, the smell of the frying and the unique taste of the turkey signal a special celebration for families across the country. Traditions are important and so is safety," said McClemore, a chef himself who's authored "Dadgum That's Good," a cookbook of down home favorites. (More info: www.dadgumthatsgood.com.)

Consumers feel positive about fried turkey and would welcome more opportunities to enjoy it, according to Masterbuilt's survey this year. Other survey results include:

* The most common reasons for not having fried a turkey are a lack of equipment (46 percent) and a lack of knowledge about how to fry a turkey (39 percent).
* Consumers who were aware of fried turkey also wished that they could have it more often; with 25 percent saying they would like to eat it at least once a month.
* 62 percent of those who are familiar with the taste of fried turkey agree vs. 16 percent of those who are unfamiliar with the taste of fried turkey.

Recipe: Cajun-Fried Turkey

Ingredients
1 10 to 12 pound fresh or frozen turkey
2 Gallons oil for frying
1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning to taste

Directions

Completely thaw turkey, if frozen. Preheat oil to 400º F. Remove giblets and neck; reserve for other uses. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Sprinkle turkey generously with Butterball Cajun Seasoning. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around

350° F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.

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Cool Food For Kids

2010-11-12T10:41:00.000-05:00

(NAPSI)-With a growing obesity crisis in America, now is the time to help children understand more about healthy food choices, well-balanced meals, portion control and the benefits of increased physical activity. With most families constantly on the go, however, dining together at home, healthful eating and family exercise often go by the wayside.

Fortunately, you can find help in the frozen-food aisles of your local grocery store to easily bring your family together at mealtime. Whether it’s a complementary side dish or a complete ready-to-heat-and-eat meal, there are many great-tasting, nutritious options you can get from the freezer to the table in minutes—and all for a very good value.

Special deals on many popular frozen foods were found in October when the National Frozen & Refrigerated Foods Association (NFRA) celebrates Cool Food for Kids. Try these Cool Tips from the NFRA to help develop healthful family lifestyles:

• Check serving sizes on the nutrition labels to keep your food portions at just the right amount.

• Frozen foods can make it easy to put a cool dinner together—try frozen vegetables, potatoes, chicken or fish.

• Get your family up and moving by planning fun activities after dinner.

Most importantly, get your day started off with a great breakfast, such as this one:

Morning Glory Egg Sandwich

2 frozen “everything” bagels, thawed and toasted

⅓ cup frozen chopped mixed peppers, thawed

1½ cups egg substitute

3 Tbsp fat-free milk

¼ cup part-skim mozzarella cheese

salt and pepper to taste

Coat skillet with cooking spray. Add peppers; cook over medium heat for about 3 minutes. Whisk egg substitute and milk together; pour into skillet with peppers, and stir occasionally while cooking, until eggs reach desired doneness. Stir in cheese and salt and pepper to taste. Spoon half mixture on each toasted bagel. Serve with “heat and serve” fully prepared turkey sausage and a calcium-rich orange juice, if desired. Serves 2.

For more recipes, tips and information on frozen foods, visit www.EasyHomeMeals.com or Facebook at www.facebook.com/EasyHomeMeals. You can also find rules and details for entering a $7,500 Sweepstakes.

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Cold weather can't keep fruit off the menu with these fun, healthy tips

2010-11-10T10:36:00.000-05:00

(ARA) - There's no debating the nutritional benefits and taste appeal of fresh fruit. But the arrival of winter can mean health-conscious families face a fruit dilemma. Do you pay high prices for imported or hothouse fruit that may not be as flavorful as fruit grown in season? Or do you forgo fruit - and its health benefits - until its back in season where you live?

Fortunately when the weather is cold and many fruits are out of season, there are plenty of alternatives - options that still deliver the great taste and nutritional benefits that make us love fruit. Apples, especially, are healthful and versatile. Whether you chomp a fresh apple, sip some apple juice or savor some apple sauce, consuming apples has been linked to a number of health benefits. According to Deanna Segrave-Daly, RD, LDN top reasons to snack on apples include:

* Help prevent a decline in memory and brain function. Researchers at the University of Massachusetts Lowell (UML) have conducted a study showing the nutrients in apples are vital for communication between brain nerve cells.

* Ante up your antioxidants with apples. Leave the apple peel intact, this part is rich in antioxidants, specifically flavonoids, which protect against cell damage.

* One of the healthiest fruit around. A volume of research has linked apples' unique combination of antioxidants to reduce one's risk for age-related cancers, heart disease and cognitive illnesses.

* Breathe easily. Apples and apple juice may have a protective effect against the development of childhood asthmas and wheezing symptoms to assist lung function in kids.

* Read the label. Stick to all natural ingredients; most applesauces are made with high-fructose corn syrup, which provides extra calories but little nutrition.

The fruit experts at Tree Top offer some helpful hints for keeping fruit in your diet throughout the winter:

For breakfast

* Frozen fruit makes a great topper for everything from morning pancakes to a bowl of frozen yogurt. Freezing preserves the freshness and nutritional value of fruit, and keeping a bag or two of frozen fruit on hand is a convenient way to keep fruit in your child's diet all year round.

* Indulge yourself like a child with a treat that packs a grown-up nutritional punch - smoothies. Blend low-fat milk or yogurt with fresh apples or other fruit. To really ramp up the nutritional value, toss in a handful of leafy greens - it won't detract from the taste, but it will add significant nutritional value.

For lunch

* Most kids love apples. Toss a cup of natural or naturally sweetened applesauce into your child's lunchbox, and you'll be giving them a healthy, fun snack. You can even mix it up with varieties that blend apples with raspberry or strawberry.

* Replace sugary soft drinks and soda pop with all-natural fruit juices. Just remember, fruit juices contain natural sugars found in fruits, so be sure to follow dietary guidelines for daily allowances.

For snack time

* For a punch of vitamin C and protein that's so much fun kids won't know it's good for them, mix apple sauce with peanut butter for a tasty dip for apples and other fruits and vegetables. Tree Top natural apple sauces in a variety of flavors are made from 100 percent USA apples and are a good source of vitamin C.

For dinner time

* When baking, consider substituting apple sauce for 3/4 of the oil or butter. The swap works in most baked goods, such as brownies, cakes and muffins. It's a great way to cut back on the fat and calories in your holiday baking this year.

* Saute vegetables in Tree Top's Apple Cider or Apple Berry Juice. It will add plenty of flavor but with significantly less calories and no fat.

* Cook with apples, apple sauce and apple juice to enhance flavor and reduce fat and calories.

Here are two recipes, winners of Tree Top's "America's Secret Ingredient" recipe contest, to try this holiday season or even as a breakfast or dinner option!

Apple toffee French toast with apple syrup

Ingredients:
French toast ingredients:
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled, chopped
1 (8-ounce) package cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1/4 cup Tree Top Apple Juice
3/4 cup milk
2 teaspoons vanilla, divided
1/2 cup English toffee bits
5 eggs

Apple syrup ingredients:
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups Tree Top Apple Juice
2 tablespoons lemon juice
5 tablespoons butter

French toast directions:
Place half the bread cubes in a greased 13-by-9-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top Apple Juice and one teaspoon vanilla until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve French toast with Apple Syrup. While baking French toast, prepare syrup.

Apple syrup directions:
In a medium-size saucepan whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top Apple Juice and lemon juice and heat to a boil, whisking constantly. Boil for one minute. Add butter. Serve over warm apple toffee French toast. For a thicker syrup simply reduce the amount of juice.

Poached gingered apple sea bass

Ingredients:
4 (6-ounce) sea bass fillets (about 1 inch thick, cut in 2-inch chunks)
2 teaspoons lemon pepper seasoning
32 ounces chicken broth, low sodium
1/8 cup Tree Top Apple Juice Frozen Concentrate
2 1/2 tablespoons minced ginger root
1 serrano chili pepper, seeds and stems removed, finely chopped
1 package mini multicolored mini peppers (stems removed, cut in rings)
2 cups stringless sugar snap peas
1/2 cup chopped Pink Lady apple
1/4 cup chopped green onions
2 tablespoons finely minced fresh basil
Pink finishing salt or salt of choice

Directions:
Sprinkle both sides of fish with lemon pepper; set aside. In a high-walled 12-inch skillet, on high, bring to a boil broth, apple concentrate, ginger root and serrano pepper. Cover skillet, reduce heat to simmer, cook for five minutes. Meanwhile, slice peppers in 1/4-inch rings. Reserve 12 rings for garnish; set aside.

Reduce heat to medium-low and carefully place fish in broth. Spoon poaching liquid over fish; cover, cook on medium-low for four minutes. Uncover, add mini-peppers (except garnish peppers), sugar snap peas, apples and green onions. Reduce heat to low, cover, simmer five minutes or until fish is done. Fish is done when it flakes easily and is opaque in the center when tested with a fork. To serve, divide evenly among individual shallow soup bowls. Garnish with reserved pepper rings and sprinkle fresh basil. Sprinkle with finishing salt to taste. Serve immediately with a spoon and fork.

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Olive Garden Announces 15th-Annual Pasta Tales Essay Contest

2010-11-08T11:02:00.000-05:00

/PRNewswire/ -- Olive Garden is seeking to capture students' future aspirations and plans to achieve their goals as part of its 15th-annual Pasta Tales essay writing contest. This year, Olive Garden is asking students to: "Describe how furthering your education beyond high school will help make your dreams come true ." The contest grand prize is a three-day trip to New York City and a $2,500 savings bond.

Today through Friday, Jan., 21, 2011, Olive Garden's Pasta Tales contest will give students in first through 12th-grade in the U.S. and Canada the opportunity to share their stories in essays of 50 to 250 words. Pasta Tales entry forms and complete rules are available on Olive Garden's website at www.olivegarden.com/company/community/pasta_tales.asp and at local Olive Garden restaurants.

In addition to Olive Garden's Pasta Tales grand prize of a three-day trip to New York City including dinner at the Olive Garden in Times Square and a $2,500 savings bond, winners will be named in each grade category and awarded a $500 savings bond and a family dinner at their local Olive Garden restaurant.

Olive Garden's Pasta Tales entries must include the writer's first and last name, complete address, phone number with area code, grade, date of birth including year and a statement that the work is his or her own. Entries must be submitted either online or postmarked by Friday, Jan. 21, 2011 and sent to Pasta Tales, PMB 2000, 6278 N. Federal Highway, Fort Lauderdale, FL, 33308-1916.

Submissions will be judged based on creativity, adherence to theme, organization, grammar, punctuation and spelling by the Quill and Scroll Society of the College of Journalism and Communications at the University of Iowa, with winners selected by Olive Garden.

Olive Garden's Pasta Tales essay contest provides students in its local communities an outlet to creatively express the influences, experiences and stories that have shaped their lives. For more information about Olive Garden's Pasta Tales, contact Katie Lennon at (919) 376-1737 between 9 a.m. and 5 p.m. EST.

Olive Garden is the leading restaurant in the Italian dining segment with more than 700 restaurants, more than 87,000 employees and $3.3 billion in annual sales. Olive Garden is a member of the Darden family of restaurants (NYSE: DRI), the world's largest company-owned and operated full-service restaurant company. For more information, visit Olive Garden's website at www.olivegarden.com.

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A Pie To Make Cherry Lovers Go “Whoopie!”

2010-11-04T09:38:00.000-04:00

(NAPSI)-While some believe that whoopie pies were first made in New England and others claim they originated as an Amish dessert, all agree that they are a delicious, all-American treat. Tradition has it that when children would find the treat in their lunch bag, they would yell “Whoopie!”

A whoopie pie actually resembles a sandwich. There are two soft cookies-usually chocolate-with a fluffy cream filling-often vanilla-in between.

Over time there have been variations, such as pumpkin or red velvet for the cookies. The fluffy cream center can vary as well. Here is a prize-winning twist that relies on Maraschino cherries for flavor and color.

Cherry Whoopie Pies

1 jar (10 oz.) Maraschino cherries

1 pkg. (18¼ oz.) red velvet cake mix

3 eggs

½ cup canola oil

1 tsp. almond extract

Filling:

1 can (16 oz.) cream cheese frosting

1 carton (12 oz.) frozen whipped topping, thawed

1 jar (10 oz.) Maraschino cherries, drained and chopped

Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Top each with a cherry half. Bake at 350° F for 8−10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.

For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Yield: about 2 dozen.

To learn more, visit the National Cherry Growers and Industries Foundation at www.nationalcherries.com.

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Why wait until the holidays? Start planning your annual cookie exchange

2010-11-03T09:37:00.000-04:00

(ARA) - 'Tis the season for delicious treats and festive gatherings. The fun of baking, sharing recipes and getting together for holiday parties such as a cookie exchange are what make the season extra-special.

If you're looking for party ideas, tips and recipes, visit www.HersheysCookies.com. It's the ultimate online destination to find and share recipes, as well as learn hints and tips from Hershey's baking expert, Linda Stahl:

"We've created the ultimate resource for holiday hosts this year - an online community where holiday entertaining enthusiasts can swap recipes, share photos and connect about their holiday baking traditions."

Plan your party this season by visiting www.HersheysCookies.com where tasty recipes feature holiday staple baking ingredients like Hershey's Kisses Brand Chocolates, Cocoa and Baking Chips. Visitors will also have an opportunity to apply to host one of 1,000 cookie exchanges. If selected, applicants will receive event party packs complete with the necessary ingredients to host the ultimate cookie exchange, including: baking products, recipe booklets to share with guests and a special hostess gift.

Stahl offers the following tips to host a cookie exchange:

* Provide each guest with a sample recipe in their invitation for ideas to help get them baking.

* Set up an e-mail list allowing guests to share what cookies they will bring, so duplicates aren't an issue. If your guests prefer a surprise, have them RSVP with both their attendance response and the cookie they plan to bring to the exchange.

* Once you know how many guests are coming, let party attendees know how many cookies to bring.

* Since cookies are at the center of your gathering, offer simple refreshments like hot cocoa or warm apple cider.

* Provide containers or ask guests to bring festively decorated tins to ensure cookies can be brought home easily without breaking.

Don't forget to visit www.HersheysCookies.com to apply for your chance to host one of 1,000 sponsored cookie exchanges through Nov. 15.

Can't decide what holiday cookie you should make as the host? Try the Kisses Cocoa Cookies or the classic Peanut Butter Blossoms.

Kisses Cocoa Cookies

Makes 54 cookies

Ingredients:
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup Hershey's Cocoa
1 cup finely chopped pecans
About 54 Hershey's Kisses Brand Milk Chocolates
Powdered sugar

Directions:
Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired.

Peanut Butter Blossoms
Makes 48 cookies

Ingredients:
48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:
Heat oven to 375 F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

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Creative Holiday Breads Are a Simple Update to Traditional Holiday Meals

2010-11-02T07:06:00.000-04:00

(BUSINESS WIRE)--Holiday recipes have a way of transcending generations. Every year, relatives get together and anxiously await the aroma of their family’s own special take on stuffing, sweet potatoes or cranberry sauce. These recipes can lead to a bit of a cooking conundrum for creative chefs looking to bring something new and surprising to the table without disrupting family traditions.

“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”

“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.

Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.

These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.

CHEESY ONION ROLLS

This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.

Yield: 2 Dozen Rolls

Proof Time: 2 hours

Bake Time: 25 to 30 minutes

Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise

Directions

Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.

Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.

Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.

100% WHOLE WHEAT BREAD STICKS

Yield: 16 long breadsticks or 32 short breadsticks

Prep Time: 30 minutes

Proof Time: 1 hours

Bake Time: 15 to 18 minutes

Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white

Directions

Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.

Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.

Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.

Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.

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Grecian Gyro Introduces New Seasonal Mediterranean Veggie Wrap

2010-11-01T21:45:00.000-04:00

Available for a Limited Time Beginning Monday, November 1st at the Hapeville, Tucker and Forest Park Locations

Vegetable lovers rejoice. Grecian Gyro has added a seasonal Mediterranean Veggie Wrap to its menu of affordable, authentic Greek favorites made with the finest and freshest ingredients. Available for a limited time only, the new wrap will be at all Grecian Gyro locations beginning Monday, November 1, 2010.

It may not be the same as a trip to Greece, but with each bite of Grecian Gyro’s delectable new Mediterranean Veggie Wrap you'll be transported there. Thinly sliced grilled onions, nestled with fresh zucchini and ripe eggplant provide a crisp crunch to each bite, while a layer of roasted red peppers and imported feta cheese give it a bit of extra zing. Drizzled with Nick's famous Grecian Sauce and wrapped in fluffy pita bread, Grecian Gyro’s new veggie packed wrap will make your taste buds a world traveler. The Mediterranean Veggie Wrap ($4.99) joins a selection of vegetarian-friendly menu items including spanakopita, dolmades (grape leaves stuffed with rice and spices in lemon juice), hummus, Grecian salads, the traditional Veggie Wrap and more.

Open for 28 years, Grecian Gyro is an Atlanta-based, family-owned, authentic Greek eatery specializing in freshly made gyro wrap sandwiches topped with a secret, homemade sauce. With the first location opening in 1982 in Hapeville, Grecian Gyro now has three locations and is credited with serving “Atlanta’s Best Gyro.” The speed of service, uncompromising quality, freshest ingredients and affordable prices ($5-$10) make each location an ideal spot for a quick lunch or family dinner.

For more information on Grecian Gyro, please visit www.greciangyro.com. Grecian Gyro is located at 855 Virginia Ave, Hapeville, GA (404.762.1627); 3989 Lawrenceville Hwy, Tucker, GA (678.691.3988); and at 4542 Old Dixie Hwy, Suite 104 in Forest Park, GA (404.363.4000).

GaTable Note: I try to eat at Grecian Gyro as often as possible! I have family in Tucker and the little place they have on Lawrencevill Hwy is our fave food stop! As a vegetarian, love it that they have a great veggie-friendly menu... plus they have tons for the meat eaters. They're always friendly, and patient as we stand forever trying to make our choices!

With Dunkin' Donuts, Support for the Troops is in the Bag: Purchase Two One-Pound Bags of Dunkin' Donuts Coffee, and Dunkin' Donuts Franchisees Donate Another to the USO

2010-11-01T09:30:00.000-04:00

/PRNewswire/ -- With Veterans Day approaching, Dunkin' Donuts, America's all-day, every day stop for coffee and baked goods, and the USO have brewed up an easy and meaningful way to show support for United States troops. Beginning today and continuing through November 14, for every purchase of two one-pound bags of Dunkin' Donuts' packaged coffee from any participating restaurant or online at www.DunkinDonuts.com, Dunkin' Donuts franchisees will donate an additional one-pound bag to the USO. Over the two-week program, Dunkin' Donuts will donate up to 100,000 pounds of coffee, which will be delivered to USO centers that serve millions of troops and their families.

The Dunkin' Donuts & Baskin-Robbins Community Foundation, whose mission is to serve the basic needs of our communities through food for the hungry, safety and children's health, today also announced an $82,500 grant to support the USO's mission to provide morale, welfare and recreation-type services to troops and their families.

The USO operates approximately 90 centers in the United States that provide programs and services for servicemen and women and their families. USO centers offer free Internet and e-mail access, prepaid international phone cards, entertainment and lounge areas, libraries, travel assistance, and will soon offer America's favorite coffee.

"Dunkin' Donuts has a long history of honoring America's servicemen and women, and we are proud to continue our tradition of supporting the troops through our new partnership with the USO," said John Costello, Chief Global Customer and Marketing Officer at Dunkin' Brands. "By donating a pound of Dunkin' Donuts coffee every time our guests purchase two pounds in our restaurants or online, we are making it easy for people to help keep our troops running, while joining us in celebrating the men and women who give selflessly to our country."

Dunkin' Donuts has donated more than 150,000 pounds of coffee to troops deployed overseas since May 2003. The company holds a monthly lottery to randomly select at least 50 United States military members to receive one case of Dunkin' Donuts coffee. During the holiday season, Dunkin' Brands corporate employees also send additional pounds of coffee to the troops.

"We greatly appreciate the commitment shown by Dunkin' Donuts and its franchisees to lift the spirits of troops and their families with a donation of their famous coffee," said Sloan Gibson, USO president. "With Veterans Day approaching, it's an excellent time to remember and support the sacrifices that our troops make for this country throughout the year."

For more information, visit www.dunkindonuts.com/troops. To learn more about Dunkin' Donuts, follow us on Facebook (www.facebook.com/DunkinDonuts) and Twitter (www.twitter.com/DunkinDonuts).

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The Atlanta Opera Presents Bon Appétit! by Lee Hoiby at The Cook's Warehouse

2010-10-30T21:12:00.000-04:00

Performance to Benefit The Atlanta Opera

Join The Atlanta Opera on Thursday, November 4 at 7:30pm at The Cook’s Warehouse at Ansley Mall for Bon Appétit! - a 30-minute operetta based on Julia Child’s popular television show. The audience will be transported to Julia Child’s famous 1960’s kitchen-studio, and will watch mezzo-soprano Susan Nicely whip up some giggles and comedic-fromage. Following the performance, guests will sample Julia’s treats, and will have the opportunity to shop in the store and sign up for future cooking classes. Attendees will receive a 10% discount on in-store purchases made that evening. There also will be giveaways. Admission is a tax-deductible $25 donation to The Atlanta Opera. This event is open to the public.

For more information, or to purchase tickets, call Amanda Wilborn at 404.591.2928 or visit atlantaopera.org. Special pricing is available for Comprimarios members.

About Bon Appétit!
Bon Appétit!, by composer Lee Hoiby, was written for comedienne Jean Stapleton as music draped over the words and gestures of Julia Child, the mother-of-all foodies. The libretto, by Mark Shulgasser, is based on a seminal early work by playwright Lanford Wilson, first produced in 1965. The two acts also are based on two episodes of Julia Child’s second WGBH-TV season: “the race between the whisk” and “the electric beater comes out of a different cake.” Hoiby's music deftly veers around Broadway chansons, early television, and underlines Julia Child's compelling domestic uplift.

About Susan Nicely
Mezzo-Soprano Susan Nicely is known for her rich voice and vivid characterizations. Her highly acclaimed “lively comic presence” in roles such as Dame Marthe in Faust, Old Lady in Candide, and Marcellina in Le nozze di Figaro, as well as dramatic portrayals in Cavalleria rusticana as Mamma Lucia and The Ballad of Baby Doe as Mama McCourt make the character mezzo an “audience darling,” says the Austin American-Statesman. Her roles have included Gertrude in Roméo et Juliette with the New Orleans Opera, Housekeeper in Man of La Mancha at the Shreveport Opera, Berta in Il barbiere di Siviglia in concert with the Helena Symphony, the Nurse in Boris Godunov at the Dallas Opera, and Katasha in The Mikado with the Indianapolis Opera. She performed the role of Thelma Predmore in The Atlanta Opera’s 2008 production of Cold Sassy Tree.

About The Atlanta Opera
Founded in 1979, The Atlanta Opera is one of the finest regional opera companies in the nation, drawing audiences from the entire metropolitan Atlanta area as well as from the Southeast region. Led by Zurich General Director Dennis Hanthorn, The Atlanta Opera strives to expand the experience of its patrons with memorable and exciting opera performances reflecting the highest musical and theatrical standards, while supporting community and educational programs. The company also works to attract the finest international, national, and regional singers, conductors, stage directors and designers. For the 2010-2011 season, The Atlanta Opera presents three productions with four performances each at the Cobb Energy Centre.
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Dante's Down the Hatch Celebrates 40th Anniversary!

2010-10-30T09:12:00.000-04:00

Buckhead Restaurant & Nightspot Famous For Fondue and Sterling Service

“I am extremely elated that we’ve not only survived for 40 years on the Atlanta restaurant scene,” states Dante Stephensen, of Dante’s Down the Hatch. “But we’ve thrived. Our 7 managers have amassed 183 years of restaurant service together at Dante’s, and our 50 employees are rigorously trained and intensely loyal. I am personally on site nearly every evening welcoming patrons aboard and helping out throughout the restaurant. We all work as a team and the words ‘that’s not my job’ aren’t spoken here. We don’t rest on our reputation...we earn it at every meal.”

Dante credits his unique business style to his immigrant parents’ work ethic, his Montessori schooling, his Navy Seal training, his mottos of consistency and integrity, and his love of fresh, high-quality natural foods. A world traveler, Dante got the idea for the restaurant theme when he was visiting the Swiss Alps. The restaurant is an authentic 18th century sailing ship which features private cabins, a spacious open deck, 13 levels of interconnecting dining rooms, and an intimate wharf bar. Antiques from around the world are found throughout Dante’s Down The Hatch including unusual religious artifacts like Baptist pews, a torah rail from a Jewish Synagogue, and a Spanish Catholic confessional.

But the ambience and service would be nothing without fantastic food. Dante’s specializes in dining fondue-style featuring choice cut chemical free Australian tenderloins, hormone free chicken, fresh shrimp and a delectable array of imported cheeses. And garden fresh veggies, homemade breads and old-fashioned New York style cheesecake will make your mouth water! If you want the amazing chocolate fondue, you’ll need to order at least 2 days in advance.

Whether it’s a first date, a 25th wedding anniversary, an annual corporate dinner, or just TGIF, Dante’s Down The Hatch has become a dining destination for Atlantans, as well as local and visiting celebrities. Just a few well-known diners include: Burt Reynolds, Ted Turner, Gladys Knight, Rod Stewart, Michael Caine, Morgan Freeman, Angela Lansbury, Halle Berry, Kathryn Heigel, Charlton Heston, Jimmy Carter, Newt Gingrich, Andy Young, Deepak Chopra, Marlin Perkins, Issac Hayes, Evander Holyfield, Neal Boortz, Phil Donahue, Monica Pearson, Candice Bergen, Bill Cosby, and Liberace.

Dante’s has always been home to some of the best live jazz in Atlanta. The Paul Mitchell Trio played there for 30 years until Paul passed away in 2000. A Mitchell protégé, John Robertson started playing with the Mitchell trio in 1989 and now he graces the stage with his own trio from Tuesday-Sunday evenings. They are truly one of Atlanta’s best kept secrets!

Fast Fun Facts:
· International visitors love Dante’s. The menu is translated into over 60 languages!
· Dante’s has a moat in the restaurant around the ship where crocodiles live.
· Dante’s makes a unique party setting. Groups from 4 to 300 are welcome and easily accommodated.
· Chocolate fondue (yum) can be ordered in advance and is a veritable feast!
· A tall ships captain from Savannah did the restaurant’s rigging and it’s accurate.
· The bar offers more than 188 different wines and they have been included in the prestigious Wine Spectator listing every year since 1982.
· Dante lives and travels (yes travels) aboard a1926 railroad car.

Dante’s Down The Hatch is conveniently located in Buckhead at 3380 Peachtree Road, Atlanta, GA 30326. For more information and to see photos of the restaurant, visit their web site at: www.dantesdownthehatch.com. Reservations are urged. Call 404-266-1600.

GATable Note: LOVE Dante's Down the Hatch! It is definitely one of our favorites and for some of us, it has been so since the days of Underground Atlanta way back when. The food is fabulous, the music great, the atmosphere is perfect. Congratulations to Dante for continuing the tradition! I'll be hoisting a chocolate fondue tidbit to my mouth in your honor soon! - jmd
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Atlanta Food & Wine Festival Tickets Now on Sale

2010-10-21T08:54:00.000-04:00

/PRNewswire/ -- Atlanta Food & Wine Festival (AF&WF) tickets are now on sale for the upcoming Southern epicurean showcase, set to take place in Atlanta on May 19-22, 2011. Founders Dominique Love and Elizabeth Feichter, together with a council of 60 top chefs, sommeliers and tastemakers from 13 states in the region will celebrate the rich food and drink traditions of the South, highlighting culinary personalities ranging from barbecue pit masters and bourbon distillers to local farmers and award-winning chefs such as chef John Besh from Restaurant August in New Orleans and Tim Love from The Lonesome Dove in Fort Worth, TX.

"Guests can sip, savor and learn about Southern food and drink culture from the most talented industry leaders south of the Mason-Dixon," says Feichter. "Not only will the Atlanta Food &Wine Festival honor the region's diverse heritage, but we are proud to share the new and emerging flavors and traditions that make the South simply the most dynamic culinary region in the U.S.," added Love.

The AF&WF will feature more than 200 activities over four days, including tasting tents, seminars, chef demonstrations, theme dinners and special events featuring whole animal roasts, regional craft beer tastings, a variety of Southern barbecue, and fine wines and cocktails from some of the country's top talents. All activities are connected to the festival's three themes: old traditions, new traditions, and imports and inspirations (aka "other Southern").

A sampling of festival events includes: Traditional Southern Supper with Matt Lee & Ted Lee at Miller Union; White Lightnin'— The Story of 'Shine from Distilling Legend and NASCAR Superstar Junior Johnson ; Dry v. Wet Grill Off with Kevin and Kent Rathbun ; Farmer Hall of Fame gala to recognize outstanding regional growers, and a variety of Southern 101 seminars exploring topics from the highly politicized street cart movement to the future of dining in the South. Kevin Gillespie of Atlanta's Woodfire Grill and a Top Chef alum will be curating a special Whole Pig Tent, in which festival-goers will be able to learn roasting techniques and sample all things pork.

The Festival will also boast a number of wine and spirits tastings, featuring products from the region and from other Southern regions around the globe, such as Southern Europe, South Africa, South America and Australia. Beverage seminars include tastings of Chateauneuf-du-Pape by Marc Perrin and a reserve bourbon tasting with Julian Van Winkle of Old Rip Van Winkle Distillers. In addition, Van Winkle will be curating the Festival's landmark Bourbon Tent, which will feature top bourbons from throughout the South.

To ensure that authentic Southern food and traditions are represented, Love and Feichter have created the Atlanta Food & Wine Festival Founders Council, a committee of some of the South's best culinary talent, including such notable chefs John Currence from City Grocery in Oxford, MS; Michael Paley from Proof on Main in Louisville, KY; Sean Brock from McCrady's in Charleston, SC; Hugh Acheson from Five & Ten in Athens, GA; and Frank Stitt from Highlands Bar & Grill in Birmingham, AL.

In addition, Southern chef stalwarts, such as Christopher and Idie Hastings from Hot &Hot Fish Club in Birmingham, AL , Kevin Maxey from Craft in Atlanta, GA; Pano Karatassos Jr. from Buckhead Life Restaurant Group in Atlanta, GA; Andrea Reusing from Lantern in Chapel Hill, NC; Kelly English from Restaurant Iris in Memphis, TN; and Duane Nutter from One Flew South in Atlanta, GA, are all part of the Festival's prestigious Founder's Council, the goal of which is to create authentic and compelling experiences for all Festival guests.

Tickets for the Atlanta Food & Wine Festival are now on sale and range from $75 for select tastings and events to the $2500 Connoisseur Package, which includes access to the exclusive Connoisseur Track, Connoisseur Lounge and Events, Opening Reception, Tasting Tents, and even early access to all seminars and demos. For more information or to buy tickets, please visit www.atlfoodandwinefestival.com and follow us on Facebook.com/AtlantaFoodandWineFestival and Twitter.com/ATLFoodandWine.

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Customer Appreciation Week at Truett's Grill, Morrow

2010-10-18T11:44:00.000-04:00

Customer Appreciation Week is here! Join Truett's Grill in Morrow October 18-23, 2010 for Customer Appreciation Week for great give-aways, specials and events.

Activities:

TODAY- receive one FREE Homestyle Side from 11 am-9 pm. (one per person, dine-in only)

Tuesday - BOGO Day! Buy one Chick-fil-A Chicken Sandwich get one FREE from 11 am-9 pm. (limit 2 per person) Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.

Wednesday - FREE Chick-fil-A Chicken Biscuit from 6-10:30 am! Limit one per person. BOGO Breakfast Platters from 5-9pm!

Thursday - FREE Spicy Chicken Sandwich from 11 am-3 pm. Limit one per person. Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.

Friday - Free Chocolate Chunk Granola Cookies! Receive a FREE order of Chocolate Chunk Granola Cookies with any purchase from 11 am -9 pm.

Saturday - Receipt Day! Step 1 - Eat Truett’s Grill in Morrow anytime on Saturday, October 23 - Step 2 - Bring your receipt back anytime November 1-30, 2010 for that same meal FREE! Includes Chick-fil-A® Trays and Box Meals. This offer excludes discounted/free items, calendars, plush cows and gift cards.

Due to events for Customer Appreciation Week, there will be no Bingo on Wednesday, October 20th. Bingo will resume next Wednesday, October 27th at 9 am.

For a list of all events for October, visit the website’s Events Calendar at www.truettsgrillmorrow.com.
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Alton Brown, Good Eats 2, to sign books at Buckhead Borders

2010-10-18T09:02:00.000-04:00

Thursday, October 21, 2010 • 7:30 PM
>>Borders – Atlanta - Buckhead
3637 Peachtree Rd. NE, Ste. C | Atlanta, GA | 404.237.0707

Alton Brown
Good Eats 2

Event dates and times subject to change. Capacity may be limited. Please arrive early.
See store for details.

Kick Off Game Day With Grilled Avocados

2010-10-14T12:03:00.000-04:00

(NAPSI)-Whether enjoying the game in front of the TV or at the stadium, food is always a big part of game day gatherings.

Tyler Florence, chef, cook book author and host of Food Network’s “Tyler’s Ultimate,” is known for developing ultimate versions of traditional dishes. For quick and delicious game day offerings, he recommends incorporating Hass avocados into the menu.

“Hass avocados are my go-to ingredient for game day dishes,” says Florence. “They add a great flavor and creamy texture to everything I make—without a lot of work.”

Hass avocados can add a new dimension of flavor to freshly grilled meats, top off fresh salads and sandwiches or serve as the star ingredient in guacamole. In addition to delectable flavor, Hass avocados also contribute good fats to one’s diet, along with nearly 20 vitamins, minerals and phytonutrients.

To help fans plan their own “ultimate” game day menu, Florence shares this unique grilling recipe:

Chili Grilled Hass Avocados With Toasted Jalapeño Breadcrumbs

Serves: 8

4 ripe, fresh Hass avocados, cut in half and seeded

Tyler’s Ultimate Chili (recipe follows)

Toasted Jalapeño Breadcrumbs (recipe follows)

1. Fill the avocados with a ¼ cup of hot chili, and place on the grill. Cook for 5 minutes, or until the avocados start to feel soft. Carefully remove avocados from the grill, transfer to a platter, and garnish with the Toasted Jalapeño Breadcrumbs.

Tyler’s Ultimate Chili

1 ancho chile, seeded and hand-torn into pieces

1 lb. beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper, to taste

1 onion, diced

3 garlic cloves, peeled and halved

1 canned chipotle pepper in adobo, chopped

½ jalapeño pepper, seeded and chopped

¾ Tbsp. chili powder

¾ Tbsp. ground coriander

1 tsp. ground cumin

1 tsp. sweet paprika

1 tsp. dried oregano

⅛ tsp. ground cinnamon

¼ tsp. sugar

1 (14.5-oz.) can whole tomatoes

¾ Tbsp. tomato paste

1 (15.5-oz.) can kidney beans, drained

2 Tbsp. cornmeal

1 tsp. grated unsweetened chocolate

1. Preheat a grill to medium heat.

2. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan, so they don’t scorch. Put the chiles in a mini food processor and pulse to a powder.

3. Season the beef with salt and pepper and place in a large soup pot. Add enough water to cover the beef by 1 inch, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onion, garlic, chipotle and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and powdered ancho chiles.

4. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, take a wooden spoon and beat the chili vigorously, so the meat comes apart in shreds.

5. Stir the beans and cornmeal into meat mixture. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially, to allow the steam to escape. In the last 5 minutes of cooking, stir in the grated chocolate.

Toasted Jalapeño

Breadcrumbs

1 cup panko breadcrumbs

1 tsp. diced jalapeño pepper

¾ Tbsp. extra virgin olive oil

1 lime, juiced

¼ cup chopped cilantro

1. Place a large skillet over medium heat and add the breadcrumbs, jalapeño, olive oil and lime juice. Toast the breadcrumbs, mixing every 20 seconds to prevent burning, until golden brown, about 12−15 minutes. Remove from heat and mix in chopped cilantro.

For more game day recipes, visit Sports.AvocadoCentral.com.

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Char-Broil Asks Consumers to Share Their Trade Secrets

2010-10-07T10:36:00.000-04:00

Editor Note: Come on all the Peachtree City, Fayetteville and Tyrone cooking gurus. We know you've got the right stuff for this grilling contest. After all, the delightful aromas from all the grills fill the Fayette County air with tantalizing smells most nights!

/PRNewswire/ -- Char-Broil knows that everyone has an area of expertise. Now, the leading marketer in outdoor cooking is giving consumers the chance to share their know-how in an online contest inspired by Char-Broil® Infrared technology, the juicy secret to perfect outdoor cooking.

"The Trade Secrets contest is a direct way for us to connect with our consumers. We're excited for the chance to give away our own insider information for perfect outdoor cooking, and to learn some great secrets ourselves," says Michelle Zeller, vice president of marketing for Char-Broil.

Through October 29, 2010, consumers can visit Facebook.com/trade_secrets, and share their trade secret for a chance to win the latest in Char-Broil® Infrared grills just in time for tailgating season.

Whether it's the secret to perfectly marinated steaks or the right technique for a salon-quality home haircut, the post, photo or video with the most "likes" will win one of three Char-Broil prize packs:

* 1st Place – THE Juiciest Secret: Your choice of a Char-Broil® Quantum® Infrared Urban Grill or the Ultimate Infrared Fall Combo – a Char-Broil® Grill2Go Ice® and The Big Easy® Oil-less Turkey Fryer package.
* 2nd Place – Second-Juiciest Secret: The Grill2Go Ice® Portable Infrared Grill
* 3rd Place – Third-Juiciest Secret: The Big Easy® Infrared Oil-less Turkey Fryer

Submissions are due by Friday of each week, with winners announced every Monday through October 29, 2010. "Likes" are cumulative, so each secret has multiple chances to win. At the conclusion of the contest, Char-Broil will select three entries to be awarded additional prizes, including a Four-Burner Quantum® Infrared Grill.

Visit Char-Broil Trade Secrets on Facebook or www.charbroil.com to enter.

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Some Secrets are too Good to Keep Says Georgia’s Ag Commissioner

2010-10-05T13:45:00.000-04:00

Agriculture Commissioner Tommy Irvin is urging Georgia cooks to submit a favorite “secret” family recipe for the opportunity to appear in a Georgia Public Broadcasting (GPB) television special and be featured in the show’s accompanying cookbook.

“Some secrets are too good to keep,” said Commissioner Irvin. “Using and sharing recipes is what keeps them alive. They should not be gathering dust in a box and known only to a select few. This show and its cookbook are a good opportunity to showcase some family cooks and their recipes.”

The show, “Georgia Cooks: Secret Family Recipes,” will be hosted by chef Marvin Woods. Known for his inventive twists on foods, and for his popular show, “Home Plate,” Woods has spent many years in kitchens across Georgia and the Southeast.

Carolyn O’Neil, a registered dietitian, best-selling author and award-winning journalist, and Mary S. Moore, the founder and CEO of The Cooks Warehouse, will review the recipes for inclusion in the cookbook and help select three cooks who will be invited to prepare their recipe submissions for the television special.

Interested cooks should include their favorite secret family recipe, a brief background about their selected dish in 25 words or less, their full name, address and daytime telephone number. Information must be typed and may be emailed to GPB at recipes@gpb.org or mailed to ATTN: GPB Recipes, P.O. Box 77128, Atlanta, GA 30309-9998. Submission deadline is October 15.

GPB will notify those whose recipes have been selected. For information about Georgia Grown products, visit www.gpb.org/georgiacooks.
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The essence of taste: How to give a flavor boost to sweet and savory dishes

2010-09-30T09:18:00.000-04:00

(ARA) - The tastes and scents of holiday food are a source of cherished memories over generations. A whiff of grandma's vanilla-infused cookies is enough to put a smile on any face. The holiday table will always have room for time-honored traditions, as well as new interpretations of classic recipes. Chefs at restaurants and home cooks alike often have a secret weapon in their kitchen to give dishes that extra "something." Many times this weapon comes in the form of pure flavor extracts.

Adding pure flavor extracts to dishes can offer convenience and flavor without compromising your dishes. When pure coffee extract is added to cocoa it makes a delicious mocha drink, and you can even punch up the flavor of tea by adding a touch of pure lemon extract. Manufacturers like Nielsen-Massey offer top quality pure flavor extracts that are ideal for both sweet and savory fare.

The most exciting part of working with pure flavor extracts, for many cooks, is finding out how to make new and creative flavor pairings that are unexpected, and delicious. Vanilla and sweetness will always go hand in hand, but the flavor and scent profile of different types of vanillas can vary widely. Madagascar Bourbon pure vanilla extract has a creamy, sweet, velvety flavor that is perfect for a range of products from baked goods to ice creams, salad dressings to barbeque sauces, while Mexican pure vanilla extract is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices, and Tahitian pure vanilla extract is especially symbiotic with fruit-based products such as fruited yogurt and sorbet.

It's the variety and complexity that make vanilla perfect to experiment with in new and treasured recipes, from savory breads and meat rubs to soups. Home cooks can also intensify tastes with other pure flavor extracts such as pure chocolate extract that can add a rich character, without sweetness, or pure peppermint extract that can bring the standard pairing of lamb chops and mint jelly up to date.

The change of season is the perfect time to get in the kitchen and prepare delicious cool weather treats. The savory flavors of fall and winter are ideal to accent with extracts like orange, lemon or coffee. Try these recipes for entertaining and you'll introduce your guests to the sweet and savory sides of your cooking repertoire.

Rich Corn Bread
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon pure vanilla extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter

Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.

Golden Squash Bisque
Ingredients:
2 acorn squash, peeled and quartered (about 2 cups)
3 tablespoons water
3 tablespoons butter
1/4 cup finely diced onion
1 tablespoon flour
1 1/2 cups (or more) organic chicken stock
1 bay leaf
2 whole fresh sage leaves
1 cup heavy whipping cream, warmed
1/2 teaspoon pure orange extract

Directions:
Preheat the oven to 375 degrees. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender. Melt the butter in a large saucepan over medium-low heat. Add the onion and saute until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing after each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Serves 4 to 6.

Mexican Hot Cocoa
Ingredients:
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Madagascar Bourbon pure vanilla powder
1 teaspoons cinnamon

Directions:
Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired.

Any-Flavor Cookies
Any flavor extract can be used in this recipe, or they can be made entirely with vanilla extract. Chopped nuts can be added to the dough, or whole nuts or decorative sugar can be placed on top.

Igredients:
1/2 cup butter
1 cup sugar
1 egg, beaten
1/2 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla
1 teaspoon Nielsen-Massey pure extract (any flavor)
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt

Directions:
In a bowl, beat butter until soft, add sugar and mix well. Add the egg, pure vanilla and pure extracts and mix thoroughly. Add in the flour and salt and mix well. Shape dough into a log, wrap in waxed paper and chill until cold.
Preheat oven to 400 degrees F. Thinly slice the dough with a sharp knife and place on a greased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Makes 42 cookies.

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St. Christopher Philoptochos Society Offers Greek Appetizers and Pastries For Holiday Entertaining

2010-09-28T08:05:00.000-04:00

This is worth driving to get! Every year I buy a LOT and freeze it for later use. I have to confess, company doesn't get to try much of it as it's all about me, me, me. If you're anywhere near Fayette County, say within 200 miles or so, be sure to get your order in and start salivating! Did I say 200 miles? I think it's worth driving from Alabama, Florida... I've loved Greek food since my early New York days, and this is some of the best I've ever had. - jmd

St. Christopher Hellenic Orthodox Church Philoptochos Society (Friends of the Poor) will hold its annual Greek Appetizers and Pastry sale just in time for holiday entertaining. They are offering Spanakopita (filo pastry filled with spinach, feta and onions) and Tiropites (filo pastry filled with cheeses and herbs) for $10.00 per dozen and Baklava (filo and nut filled sweet pastry) for $18.00 per dozen. Also featured this year are Kourambiethes (a rich buttery cookie topped with powered sugar) for $15.00 per dozen. Spanakopita and Tiropites come frozen and may be baked when friends and family want to enjoy mouthwatering appetizers for the holidays.

Order deadline is November 1. Pickup dates are Friday November 19th from 3 -6 pm and Saturday November 20th from 9am – 12 pm at the church at 313 Dividend Drive, Peachtree City.

All proceeds from the fundraiser will be used for Philoptochos charities such as Fayette County DFACS, Fayette Samaritans, One Roof and St. John the Wonderworker Loaves and Fishes program in Atlanta, International Orthodox Christian Charities, St. Basils Academy in Garrison NY and the Children’s Medical Fund. The community’s support is greatly appreciated.

To order please visit www.saintchristopherhoc.org or contact helenngeorge@comcast.net or call 770-486-6580.
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Georgia Hunters Help Fight Hunger

2010-09-27T09:53:00.000-04:00

Since 1993, hunters have been bringing meat to the tables of those in need through the Georgia Hunters for the Hungry program. This successful program celebrated serving its one-millionth meal in 2007 and continues to provide opportunities during hunting season for hunters to share their harvest with those in need. Currently, hunters can donate deer at fifteen participating processors through Jan. 15.

“The Georgia Hunters for the Hungry program is one opportunity for hunters to demonstrate their generosity by sharing their harvest with those in need,” said John W. Bowers, Wildlife Resources Division assistant chief of Game Management. “The Division is proud to be a cooperator in this public-private partnership and to work with the many partners who make it possible each year.”

Wildlife Resources, along with the Georgia Department of Corrections, Georgia Department of Agriculture, Georgia Wildlife Federation and the Georgia State Association of Food Banks sponsor the program.

Thanks to these partners, and to the efforts of Georgia hunters and participating meat processors, nearly 30,400 pounds of venison were collected, processed and distributed to food banks across the statein 2009. This meat provided approximately 152,000 meals for needy Georgians. Since the program’s inception in 1993, more than 288,282 pounds of venison have been donated.

Hunters interested in participating in the GHFTH program can bring field-dressed deer to any designated drop-off location. All hunters who donate a deer during this collection period will be entered into a drawing for a deer rifle, sponsored by the Georgia Wildlife Federation.

The GHFTH program has extended donation opportunities to include the “Drop Back a Pack” program. This opportunity allows hunters to donate some of their processed venison when they visit the processor to pick up their meat. All participating GHFTH program processors will have a freezer indicating where hunters can “Drop Back a Pack” for the program.

The following fifteen processor locations will accept deer or commercially processed venison from Sept. 11, 2010 – Jan. 15, 2011 during business hours:

Axson – Lee’s Meat Processing, (912) 422-3079
Baldwin – JJ’s Deer Processing, (706) 776-2819
Canton – Mitch’s Archery and Deer Cooler, (770) 479-7004
Columbus – Daffin Meat Processing, (706) 322-8848
Dawson – Mossy Creek Outdoors, (229) 995-4109
Eastman – Barlow’s Deer Processing, (478) 374-5614
Fairmount – Pine Log Processing, LLC, (770) 382-6328
Irwinton – Starley’s Deer Processing, (478) 946-8976
Jefferson – Sealey’s Deer Cooler, (706) 335-9304
Leesburg – Country Jacks, (229) 883-6017
Milledgeville – Wright’s Deer and Wild Hog Processing, (478) 452-4228
Naylor – K&K Deer and Wild Hog Processing, (229) 269-5557
Sparta – Garner’s Grinder, (706) 444-9228
Stephens – Fire Tower #2 Meat Processing, (706) 743-3766
Vidalia – Stewart’s Quality Meat, Inc. (912) 537-9888

The following locations will be available between 9 a.m. and 8 p.m.; Nov. 20-21, 2010:

Newnan – Royal Baptist Church, Hwy. 34 Bypass N to Royal Mayo Rd.
Rockmart – Lamar’s Sports Center, 392 Atlanta Hwy.
Rome – Lavender Mountain Hardware, 4065 Martha Berry Hwy., NW

For more information on donating food to those in need during other times of the year, call the Atlanta Community Food Bank at (404) 892-FEED. For more information on the GHFTH program, visit www.gohuntgeorgia.com , www.gwf.org , contact a WRD Game Management office or call (770) 761-3045.

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Hellooooo, Cupcake!

2010-09-24T10:47:00.000-04:00

One of the kids in the family suggested that I pick up a copy of "Hello, Cupcake!". After looking at the cover and thumbing through the book I of course added it to the shopping cart. I gained ten pounds walking to the check-out register just thinking about all the cool cupcakes I would be making... and eating!

I haven't actually tried any of them yet, but others in the family have been having fun making some of the whimsical cupcakes. You can make your own cupcakes however you'd like but they give some recipe variations toward the back of the book that not only sound yummy, but per the authors, they're easier to decorate. There are a couple of pages of store-bought mix additions and changes to allow for firmer and more consistent cupcake. They also include 'from scratch' cupcake recipes.

What makes the book outstanding though are all the fun looks they've achieved. They look easy, although I've been told that you kind of have to get the hang of it to make something close to the photos in the book. Nothing major, all were happy with their end products... and have plans to make more.

There's an excellent how-to section at the front that shows how to decorate. The book is by Karen Tack & Alan Richardson. They did a great job of laying it out so that it's easy to follow with no surprises. The authors share a lot of tips and tricks that will help with more than just decorating cupcakes. As they say on the cover - no baking skills or fancy equipment required!

I've noticed that there is at least one follow-up book with more cupcake creations. Depending on how I manage with the cupcakes in this book I may be tempted to pick up another. Halloween and Thanksgiving are right around the corner and I'm going to make some werewolves and pumpkins!

Some of the creations include:

Corn on the Cob (made with jelly beans, fruit chews and decorating sugars)
Spaghetti and Meatballs (made with hazelnut chocolates, strawberry preserves and other treats)
Butterflies, alligators, clowns, party princesses, a circus of animals, sunflowers, Easter eggs, a garden of veggies, a family tree, an American flag, bugs, and Halloween howlers...
There are all kinds of party animals, too. Westies and other dogs, pandas, fish bowls, penguins and more. There's something for almost every special occasion from baby showers to weddings and April Fools Day.

I bought the book on sale at Home Goods for $10.99. I haven't seen it that low anywhere else and I bought the last copy in the north Atlanta store... I'm sure if you check on-line you'll find a bargain. If you like cupcakes, this is a must-have for your cookbook collection.

Houghton Mifflin Publisher
Hello, Cupcake
by Karen Tack and Alan Richardson

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Dine at Chili's All Day, Monday, Sept. 27 to Help Fight Childhood Cancer

2010-09-22T13:03:00.000-04:00

/PRNewswire/ -- Participating Chili's® Grill & Bar restaurants across the country will donate 100 percent of all profits Monday, Sept. 27 to St. Jude Children's Research Hospital® during the brand's annual Donate Profits Day. Each September during National Childhood Cancer Awareness month, Chili's supports St. Jude through the Create-A-Pepper to Fight Childhood Cancer campaign. To date, Chili's has raised more than $30 million for St. Jude, moving the brand beyond the halfway point of its 10-year goal of $50 million. Once completed, Chili's contribution will be the largest donation from a single partner campaign in St. Jude history.

* Sept. 27 is the culmination of Chili's month-long fundraising effort fueled by dedicated team members and restaurant guests. This year marks the first time donations can be made via text message and on Chili's Facebook page.
* In addition to donating digitally and dining at a participating Chili's on Donate Profits Day, guests may also: buy a five-pack of chili pepper-shaped Create-A-Pepper wrist bands for $3; at least 30 percent of the retail price will be donated to St. Jude.
* Use in-restaurant chili pepper coloring sheets to join Chili's e-club. For every new e-club member in September, Chili's will donate $1 to St. Jude, up to $1 million.
* Using a mobile phone, text HOPE to 90999 to make a $5 donation. Visit www.createapepper.com or www.chilis.com for more details.
* Become a Fan and donate on Facebook through the specialized "Create-A-Pepper" tab on Chili's Facebook page.
* Create an e-card at www.createapepper.com to e-mail family and friends.
* Visit www.createapepper.com to make an online donation.

"For the past six years, Chili's has been a tremendous national partner for St. Jude by putting our cause in front of their customers and asking for support," said Richard C. Shadyac Jr. CEO of ALSAC, the fundraising organization of St. Jude. "We are thrilled that Chili's—and its customers—have taken our mission to heart and have helped us continue the fight against childhood cancer."

Create-A-Pepper to Fight Childhood Cancer went national in 2004 when the campaign grew out of a local effort in 2002 after seven Memphis-area Chili's raised $14,000 for St. Jude with nothing more than crayons and chili pepper coloring sheets.

"I truly believe our team members gain as much from our annual Create-A-Pepper campaign as they give," said Wyman Roberts, president of Chili's Grill & Bar. "Every year, ChiliHeads look forward to September and know that with each pepper and online donation, a family is positively impacted. It's an opportunity to be part of something bigger than sales and they welcome it."

To learn more or make an online donation to the campaign, visit www.createapepper.com.

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Atlanta's Antico Pizza Napoletana Wins International Award from World-Renowned Italian Authority

2010-09-22T11:00:00.000-04:00

/PRNewswire/ -- Molto bene! Known across the Southeast for its unrivaled quality, flavor and ambiance, Antico Pizza Napoletana is very good, indeed – and is quickly becoming known globally. Italy's own Festa Della Pizza, held annually in the birthplace of pizza near Naples, has recognized Antico for its award-winning take on tradition (video: Antico Pizza Napoletana), naming the Atlanta favorite as a Top in Class pizzeria.

The Festa Della Pizza draws thousands of visitors from around the world over a two-week celebration. The organization bestows its Top in Class honor among certified entities across the globe. Pizza crafters the world over work toward the Traditional Specialties Guaranteed certification, given by the European Commission's Istituto Mediterraneo di Certificazione. IMCERT awards STG certification to restaurants committed to using authentic ingredients, including the Italian Molino San Felice flour, to prepare the most quintessential Italian Neopolitan pizza.

This year's event honored pizza makers in Italy, Japan and the United States. Among the eligible certified pizzerias in the United States, Antico was named winner of the Festa Della Pizza's Top in Class award. Along with other winning pizzerias in Italy and Japan, Antico was invited participate in a live, online pizza-crafting event, broadcast at the Festa Della Pizza on September 10.

"To even be considered for this is a tremendous honor for me and my family. This recognition in Naples for pizza is like winning an Oscar in Hollywood; we are beyond thrilled," said Di Palma. Ever the innovator, Di Palma has a healthy respect for tradition and pizza crafters everywhere. He looks forward to propelling Anitco to continued growth.

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Family Day - A Day to Eat Dinner With Your Children™

2010-09-22T08:53:00.000-04:00

/PRNewswire/ -- Schedule time on the family calendar to create memorable meals and moments on Family Day – A Day to Eat Dinner with Your Children™ . The J.M. Smucker Company is continuing its partnership with The National Center on Addiction and Substance Abuse (CASA) at Columbia University, to support the 10th Anniversary of Family Day - A Day to Eat Dinner with Your Children™ to be held on September 27th, 2010.

Family Day is a day when parents can look forward to eating good food and sharing great conversations with their children and make family mealtime part of their traditions. In her book, The Surprising Power of Family Meals, Miriam Weinstein shows how this basic human institution helps nourish and strengthen our families today. Her book cites research that states families who eat together and share in the preparation of family meals become a stronger family unit with smarter, healthier and happier children. Family dinner also promotes better grades and fosters good relationships with parents: behaviors that The J.M. Smucker Company is proud to be a part of.

"Our company strongly believes in the power of sharing family meals and the tremendous importance that eating as a family can play in our lives," said Maribeth Badertscher, Vice President, Corporate Communications, The J.M. Smucker Company. "Family meals help family members connect with each other, teach children valuable life lessons and establish an important ritual that allows them to grow together."

Successful family meals begin with an idea and a little planning. To help plan a family meal at home for Family Day 2010, parents can also visit www.poweroffamilymeals.com where they'll find:

* Family meal time ideas and tips
* Recipes and menu planning
* Conversation starters
* Information on the importance of family meals
* Resources for Family Day

Family Day is a national movement to bring to light the importance of family dinners and the power of family meals. For more information about Family Day and to pledge to be a part of the movement visit www.CASAFamilyDay.org. Join The J.M. Smucker Company and CASA for the 10th Anniversary of Family Day on Monday, September 27th, 2010.

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Direct-Marketing Local Food Course Nov 8th in Macon

2010-09-20T20:52:00.000-04:00

Nov. 8, 2010 8:30 AM - 5:00 PM

Interest in local food is increasing. But producers lack a distribution system for moving the food and are uncertain about regulations that affect local-food production.

A class in Macon, Ga., Nov. 8 will help them figure it out.

"Direct Marketing of Local Food Products" will be held at the Georgia Farm Bureau Building on Bass Road off of I-75. Classes will last from 9 a.m. to 5 p.m. Registration starts at 8:30 a.m.

According to a recent U.S. Department of Agriculture report on local food systems, 1,400 community-supported agriculture organizations were in operation this year. Last year, there were 2,095 farm-to-school programs operating in the country. These programs use local farms as food suppliers for school meal programs. This is 500 percent more than just five years ago.

Topics and panel discussions will include direct marketing of produce and value-added products, including selling directly to retailers, restaurants and school meal programs.

The University of Georgia Center for Agribusiness and Economic Development, Center of Innovation for Agribusiness and Georgia Farm Bureau are offering the one-day course, which costs $25 and includes lunch. For more information or to register visit www.areg.caes.uga.edu.
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Mommy & Me Date Night at Truett's Grill in Morrow

2010-09-20T14:16:00.000-04:00

On Saturday, September 25th, Truett’s Grill in Morrow will hold its first ever Mommy & Me Date Night from 4-8 pm. This event allows moms and children of all ages to come out and enjoy some quality time together. Truett’s Grill is making this night extra special by having decorations, goody bags, a special craft, interactive games for the moms and children to play and special appearances by Alvin and the Chipmunks and the Chick-fil-A Cow. We will have a photographer on hand to take a complimentary photo and capture these special moments. We hope that you will make plans to join us for this event.

Call Truett’s Grill at (770) 210-0500 to make reservations for this special Mommy & Me Date Night. You can also check out www.truettsgrillmorrow.com to find out about our other events.
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A Dual Dinner with the Beam Family

2010-09-17T12:32:00.000-04:00

A Bourbon Experience!

Enjoy a unique four course dinner where each course is an ingenious combination of exquisite dishes and the finest bourbon around. Meehan’s Public House Downtown, along with Chef Jordan Wakefield and Jim Beam are inviting you to experience premium bourbon like never before. For only $55, guests can enjoy a cocktail reception followed by a savory four course dinner. Reservations are required and can be made by contacting Meehan’s Public House Downtown at (404) 214-9821

What: A DUAL DINNER WITH THE BEAM FAMILY- A Bourbon Experience
When: Thursday, September 23, 2010
6:30pm
Where: Meehan’s Public House Downtown
180 Peachtree Street Atlanta, GA 30303
404.214.9821
www.meehansdowntown.com

Deep Fried Beer? Really?

2010-09-15T13:03:00.000-04:00

A man in Texas is going to be serving his deep fried beer concoction at an upcoming fried food competition in September. Yep, you read that right. Deep fried beer.

According to a recent news story, the chef took three years to perfect his recipe which also has a salty flavor to it.

We just can't wait to taste one. Perhaps, we'll have to try making one ourselves. After all, if the beer doesn't deep fry to our satisfaction, we will make sure it doesn't go to waste.

Read more of the story: http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7973944/Deep-fried-beer-invented-in-Texas.html

Let us know if you decide to try this one out.

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Are You a School Breakfast Silent Hero? got breakfast?® Foundation Announces Silent Hero Grants

2010-09-15T10:32:00.000-04:00

/PRNewswire/ -- Today the got breakfast?® Foundation announced its third round of Silent Hero Grants to award up to $50,000 in grants to public schools, non-profit private schools and non-profit organizations participating in the national School Breakfast Program. The grant program recognizes, encourages and rewards those silent heroes who help children start their day off right by serving breakfast. The grant monies can be used for such needs as serving equipment, staffing, food, and nutrition education materials.

The Silent Hero Grant Program was created to encourage schools and non-profit organizations to expand the reach of underutilized child nutrition programs, most notably the School Breakfast Program. According to the 2008-2009 Food Research and Action Center (FRAC) School Breakfast Scorecard, on an average day, 8.8 million low-income children participated in the national School Breakfast Program and 18.9 million low-income children participated in the National School Lunch Program. Fewer than 47 percent of children who participate in the school lunch program also receive school breakfast.

Where do those 10 million low-income children eat breakfast? "Clearly, millions of children go to school hungry each day, even though the resources are there to feed them," says Sonya Kaster, R.D., L.D.N., S.N.S., Grant Administrator for the Silent Hero Program. "For some children, the stigma of eating breakfast at school outweighs their hunger. By implementing alternate school breakfast service, such as breakfast in the classroom, it removes the perception that only poor children eat breakfast in the cafeteria. The school breakfast program can help fill the gap many Americans are experiencing today."

In yesterday's USA TODAY, the feature story "Breakfast in class: Fight against hunger starts in school," noted that feeding breakfast to students who can afford to pay helps remove the stigma associated with the cafeteria breakfasts for low-income students and that classroom breakfasts can alleviate other challenges, such as time constraints. The article also included remarks from got breakfast? Foundation founder Gary Davis who hopes the grant program will help increase breakfast participation. He said, "It's a message that really has to be heard: that there is just a simple way that we can improve our society."

Whether the reasons for not eating breakfast are financial issues or lifestyle issues - such as simply not having the time in the morning - research has shown that hungry children don't learn. Children who eat breakfast do better in school: they have higher test scores, less rates of absenteeism, less visit to the school nurse, less behavior problems, and overall better health.

Are You a Silent Hero?

Or do you know one? The got breakfast? Foundation wants parents, school board members, school administrators, and school food service directors to advocate for breakfast programs at their schools. "One of our goals is to help educate communities across the country on the lifelong benefits of eating nutritious meals," says Kaster. "We hope the Silent Hero Grant Program will act as a catalyst for schools to give the breakfast program a try."

Any public, non-profit private school or non-profit organization that participates in the National School Breakfast Program and provides alternate breakfast service options can apply for a grant. The Alternate Service Breakfast Grant helps those who serve breakfast in the classroom, grab-n-go, or any other alternate site meal service outside the standard cafeteria lunch line. Priority selection will be given to programs creating a breakfast program where one did not exist before.

Grants will be awarded up to $5,000. The deadline for submitting the application is November 15, 2010. Applicants will be notified of their award status after January 15, 2011, and winners will be announced by February 1, 2011.

For information about the got breakfast? Silent Hero Grant Program or to obtain a Request for Application (RFA), contact info@gotbreakfast.org or visit the www.gotbreakfast.org website.

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