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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Showing posts with label atlanta. Show all posts
Showing posts with label atlanta. Show all posts
Wednesday, January 19, 2011
Tuesday, December 14, 2010
Breakfast All Day at Diesel Filling Station on New Year's Day
Beginning at 11 a.m. on January 1, 2011, Diners Can Enjoy an Expanded Menu of Lunch and Brunch Items Day and Night
Begin 2011 with a hearty brunch at Diesel Filling Station in the Virginia-Highlands all day and night. On New Year's Day, January 1, 2011, starting at 11 a.m. Diesel will serve a special "breakfast all day" menu featuring a diverse selection of its signature brunch and lunch items. The expanded menu includes the new Benedict Explosion - a bacon explosion topped with cream cheese on an english muffin, drizzled with honey and topped with a poached egg and hollandaise; and, favorites like the vegetarian biscuits and gravy made with veggie sausage; the popular Death Muffin; filet and eggs; french toast; make-your-own omelets and much more. Couples can also enjoy brunch for two for $25, which includes two brunch entrees and a choice of a Bloody Mary or mimosa pitcher or a bucket of tall boy beers. For diners in need of a little hair of the dog, Diesel will offer a variety of Bloody Marys including its signature Bloody Mary that is made using a secret recipe only owner Justin Haynie knows. Diesel's New Year's Day brunch menu is below.
Conveniently located at 870 North Highland Avenue in the heart of Virginia-Highlands, Diesel is in close proximity to Poncey Highlands, Inman Park and Midtown. Inspired by the Virginia-Highlands filling station that once stood in its place, Diesel has a decidedly local flare and offers an expansive high gravity and craft beer selection, a clever cocktail menu and serves reliable comfort food with a twist. Diesel is open Monday through Friday beginning at 4 p.m., Saturday at 11 a.m. and Sunday at 12 p.m. Visit http://www.dieselatlanta.com or call (404) 815-1820 for more information.
---
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Click to read MORE news:
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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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Thursday, December 9, 2010
Truffles Café Opens in Buckhead
(BUSINESS WIRE)--One of the Low Country’s long-established favorites arrived in Buckhead December 8 when Truffles, an upscale gourmet café, opened at 3345 Lenox Road, across from Lenox Square Mall.
“We have eight great salads to choose from”
The restaurant, with other locations on Hilton Head Island and in Bluffton, South Carolina, offers a diverse menu featuring specialty dishes from crab cakes served with wasabi mayonnaise to pork tenderloin prepared with a mild chili rub and apricot glaze. Truffles serves a variety of fresh fish and center-cut steaks finished with organic butter and sea salt. “Our Mahi Mahi is made with fresh tomatoes and basil tossed with olive oil, kalamata olives and feta cheese,” says Truffles Operating Partner, Stewart Newbold. Everything is prepared daily using the freshest and finest ingredients.
The menu, with prices ranging from $5 to $29, also features a choice of soups, salads and sandwiches. “We have eight great salads to choose from,” says Newbold, “And in the Low Country, we’re known for our Mango Chicken Sandwich, which we predict will be a favorite of the lunch crowd in Buckhead.” It is prepared with a mango barbeque glaze and served with melted jack cheese, crispy bacon, lettuce, tomato and onion on a toasted bun. Other favorites include a homemade Black Bean Burger with jack cheese, southwestern sauce, lettuce, tomato, red onion and sliced avocado, and an appetizer of baked brie in puff pastry with kahlùa pecans, fresh fruit, and French bread.
“We’re excited to be open in time for the holidays. The ambiance of our dining rooms, combined with fantastic food and attentive personal service, makes Truffles the perfect spot for a relaxed and refreshing lunch or a great night out with friends,” says Newbold. Truffles Café offers 35 wines by the glass, along with a selection of specialty cocktails and premium-brand liquors. From lagers and pale ales to porters and stout, the restaurant also has an expansive offering of beer, both on tap and in bottles.
Truffles also offers private dining facilities for six to 100 guests for events and special occasions. The restaurant features a warm, eclectic feel that mixes classic café elements with contemporary lighting and materials. Large-scale vintage posters with vibrant-colored booths create a visually interesting space and a comfortable, casual dining experience. Store-front windows draw the eye to the large bar area which features backlit eco-resin panels and a bold, blue feature wall.
The new Atlanta Truffles is open for lunch and dinner seven days a week, with extended hours on Friday and Saturday nights. Seating is available at the door or reservations can be made online at 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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Click to read MORE news:
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Twitter: @gafrontpage & @TheGATable @HookedonHistory
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“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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Friday, November 19, 2010
Kick Your Thanksgiving Hangover Cold Turkey with a Little Help From Meehan's Public House Downtown
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.
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
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Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
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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.
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
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Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
Twitter: @FayetteFP
Saturday, October 30, 2010
The Atlanta Opera Presents Bon Appétit! by Lee Hoiby at The Cook's Warehouse
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.
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
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Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
Twitter: @FayetteFP
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.
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
Twitter: @FayetteFP
Dante's Down the Hatch Celebrates 40th Anniversary!
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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“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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Thursday, October 21, 2010
Atlanta Food & Wine Festival Tickets Now on Sale
/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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Twitter: @FayetteFP
"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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Click to read MORE news:
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Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Wednesday, September 22, 2010
Atlanta's Antico Pizza Napoletana Wins International Award from World-Renowned Italian Authority
/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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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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Fayette Front Page
www.georgiafrontpage.com
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Monday, September 13, 2010
Chefs of Area Senior Living Communities Compete for Ultimate Chef America Title; Event Educates Public on Heart Healthy Dining, Aging
/PRNewswire/ -- A dynamic culinary competition among area professional senior living chefs that highlights healthy cooking, wellness and quality of life for older adults is coming soon. During the culinary cook-off, the professional chefs from Brookdale Senior Living, an industry-leading owner and operator of senior living communities, will entertain, educate and showcase their culinary talents to compete for the chance to win the "Ultimate Chef America" title.
On Thursday, Sept. 23 from 4 to 7 p.m., Chambrel Roswell, a Brookdale Senior Living community, located at 1000 Applewood Dr. in Roswell, Ga., will open its doors to the public and host the intense competition and educational event. Seating is limited. Reservations by Friday, Sept. 17 to 770-594-4616 are required.
During the Ultimate Chef America competition, two teams of four Dining Services staff members from area senior living communities will compete during a two-hour cooking competition, focusing on healthy cooking for seniors. They will be charged with preparing four courses, and only able to use a grill for cooking.
Dishes prepared at the event will be tasted by a panel of judges. For this event, the judges are:
-- Leeza Gibbons, media personality, founder of The Leeza Gibbons Memory
Foundation, and author of America's No. 1 book on caregiving, "Take
Your Oxygen First;"
-- Dr. Kevin O'Neil, CMD, FACP of Internal Medicine and Geriatrics and
Medical Director of Optimum Life® for Brookdale Senior Living;
-- Dewey McClain - a former member of the Atlanta Falcons, Oakland
Invaders, and Oklahoma Outlaws. In 1981, McClain was inducted into the
College Hall of Fame; in 1986, he won the AFB Community Service Award;
and he was honored with the Gwinnett County Rape Crisis Crystal Angel
Award in 1996. McClain is also actively involved in the American
Foundation for the Blind, Big Brothers, Big Sisters, and the Sickle
Cell Foundation;
-- and Colleen Sander, resident of Chambrel Roswell. She grew up on a
small farm and grew vegetables. She calls herself a Purist because she
likes fresh vegetables served alone without additives. Sander loves to
travel and try new foods.
Attendees can join in the Ultimate Chef America event by gaining a close-up look at the competitors and the fast-paced competition. They will have the opportunity to ask the chefs questions, and taste culinary delights, including seafood soups and entrees, beef and pork tenderloin creations and more.
Attendees also will have the opportunity to participate in various educational programs, including a seminar featuring Dr. O'Neil, on the topic of "Food for the Soul," a presentation which taps into the emotional dimension and gives attendees insight into issues such as whether optimism can lead to better health and research behind the mind-body connection; a wine tasting class featuring wines, some of which may be local; and a class presented by the Culinary Arts Institute at Brookdale: "The Art of Seasoning," which addresses sodium-free solutions for declining taste buds as one ages.
To heighten the interest and activity of Ultimate Chef America, Brookdale has partnered with several national partners and sponsors to be included in a vendor expo. Attendees can interact with these vendors during the expo to gain answers, samples and more.
In addition, food inspired art created by residents of Brookdale Senior Living communities across the nation will be auctioned at the Ultimate Chef America event. Proceeds of this auction will go to The Leeza Gibbons Memory Foundation, an organization which elevates the national consciousness of caregiving and fosters a culture of healthy caregivers impacted by chronic illness through programming, universal access to resources, and behavioral research.
"Without a doubt, attendees and participants will achieve fulfillment in the dimensions of wellness," said Joska J.W. Hajdu, Senior Vice President of Dining Services for Brookdale Senior Living, and also an executive chef by trade. "The creativity, ability, and talent of our Dining Services associates will be showcased during this unique competition. Our chefs are masters at creating traditional, heart-healthy meals, and this competition will challenge peoples' notions on healthy food choices for seniors, educate them on healthy choices, and give them a purposeful activity through the auction all in a socially engaging environment."
A way of life offered exclusively by Brookdale Senior Living at its communities for residents and associates, Optimum Life® focuses on six key dimensions - emotional, intellectual, physical, social, spiritual and purposeful.
Community tours will also be available, and participants will gain a first-hand view of the variety, styles and sizes of the private apartments and the community areas for socializing, dining and entertaining. Staff will be available to discuss living options, and visitors will learn more about the programs, outings and opportunities offered to residents.
National sponsors include Advanced Foods, E. Sam Jones and Sylvania, Direct Supply, Ecolab, Entegra, Fidelity Print, Gulf South, HD Supply, Nestle Professional, Rocky Mountain, Royal Cup, SCA, Shaw, Sherwin Williams, Simplex Grinnell, Snap Drape, Sysco, Terminix, Tyson, Vitality, Walgreens, World Kitchen, Corporate Imaging Concepts, and IKON.
The Ultimate Chef culinary competition is produced by the Culinary Arts Institute at Brookdale (CAI). The CAI at Brookdale is a professional development program designed to enhance the food preparation and presentation skills of Brookdale chefs. The dining and culinary arts team integrates hands-on training and classroom instructional materials that impart new food preparation skills and cutting edge techniques to enhance Brookdale residents' dining experiences.
More information about Ultimate Chef America can be found at http://www.ultimatechefamerica.com/ and http://www.facebook.com/ultimatechefbrookdale.
-----
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Fayette Front Page
www.georgiafrontpage.com
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On Thursday, Sept. 23 from 4 to 7 p.m., Chambrel Roswell, a Brookdale Senior Living community, located at 1000 Applewood Dr. in Roswell, Ga., will open its doors to the public and host the intense competition and educational event. Seating is limited. Reservations by Friday, Sept. 17 to 770-594-4616 are required.
During the Ultimate Chef America competition, two teams of four Dining Services staff members from area senior living communities will compete during a two-hour cooking competition, focusing on healthy cooking for seniors. They will be charged with preparing four courses, and only able to use a grill for cooking.
Dishes prepared at the event will be tasted by a panel of judges. For this event, the judges are:
-- Leeza Gibbons, media personality, founder of The Leeza Gibbons Memory
Foundation, and author of America's No. 1 book on caregiving, "Take
Your Oxygen First;"
-- Dr. Kevin O'Neil, CMD, FACP of Internal Medicine and Geriatrics and
Medical Director of Optimum Life® for Brookdale Senior Living;
-- Dewey McClain - a former member of the Atlanta Falcons, Oakland
Invaders, and Oklahoma Outlaws. In 1981, McClain was inducted into the
College Hall of Fame; in 1986, he won the AFB Community Service Award;
and he was honored with the Gwinnett County Rape Crisis Crystal Angel
Award in 1996. McClain is also actively involved in the American
Foundation for the Blind, Big Brothers, Big Sisters, and the Sickle
Cell Foundation;
-- and Colleen Sander, resident of Chambrel Roswell. She grew up on a
small farm and grew vegetables. She calls herself a Purist because she
likes fresh vegetables served alone without additives. Sander loves to
travel and try new foods.
Attendees can join in the Ultimate Chef America event by gaining a close-up look at the competitors and the fast-paced competition. They will have the opportunity to ask the chefs questions, and taste culinary delights, including seafood soups and entrees, beef and pork tenderloin creations and more.
Attendees also will have the opportunity to participate in various educational programs, including a seminar featuring Dr. O'Neil, on the topic of "Food for the Soul," a presentation which taps into the emotional dimension and gives attendees insight into issues such as whether optimism can lead to better health and research behind the mind-body connection; a wine tasting class featuring wines, some of which may be local; and a class presented by the Culinary Arts Institute at Brookdale: "The Art of Seasoning," which addresses sodium-free solutions for declining taste buds as one ages.
To heighten the interest and activity of Ultimate Chef America, Brookdale has partnered with several national partners and sponsors to be included in a vendor expo. Attendees can interact with these vendors during the expo to gain answers, samples and more.
In addition, food inspired art created by residents of Brookdale Senior Living communities across the nation will be auctioned at the Ultimate Chef America event. Proceeds of this auction will go to The Leeza Gibbons Memory Foundation, an organization which elevates the national consciousness of caregiving and fosters a culture of healthy caregivers impacted by chronic illness through programming, universal access to resources, and behavioral research.
"Without a doubt, attendees and participants will achieve fulfillment in the dimensions of wellness," said Joska J.W. Hajdu, Senior Vice President of Dining Services for Brookdale Senior Living, and also an executive chef by trade. "The creativity, ability, and talent of our Dining Services associates will be showcased during this unique competition. Our chefs are masters at creating traditional, heart-healthy meals, and this competition will challenge peoples' notions on healthy food choices for seniors, educate them on healthy choices, and give them a purposeful activity through the auction all in a socially engaging environment."
A way of life offered exclusively by Brookdale Senior Living at its communities for residents and associates, Optimum Life® focuses on six key dimensions - emotional, intellectual, physical, social, spiritual and purposeful.
Community tours will also be available, and participants will gain a first-hand view of the variety, styles and sizes of the private apartments and the community areas for socializing, dining and entertaining. Staff will be available to discuss living options, and visitors will learn more about the programs, outings and opportunities offered to residents.
National sponsors include Advanced Foods, E. Sam Jones and Sylvania, Direct Supply, Ecolab, Entegra, Fidelity Print, Gulf South, HD Supply, Nestle Professional, Rocky Mountain, Royal Cup, SCA, Shaw, Sherwin Williams, Simplex Grinnell, Snap Drape, Sysco, Terminix, Tyson, Vitality, Walgreens, World Kitchen, Corporate Imaging Concepts, and IKON.
The Ultimate Chef culinary competition is produced by the Culinary Arts Institute at Brookdale (CAI). The CAI at Brookdale is a professional development program designed to enhance the food preparation and presentation skills of Brookdale chefs. The dining and culinary arts team integrates hands-on training and classroom instructional materials that impart new food preparation skills and cutting edge techniques to enhance Brookdale residents' dining experiences.
More information about Ultimate Chef America can be found at http://www.ultimatechefamerica.com/ and http://www.facebook.com/ultimatechefbrookdale.
-----
Community News You Can Use
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Follow us on Twitter: @GAFrontPage
Tuesday, August 31, 2010
Gluten Free Choices on the Rise
Having a family member who has recently gone gluten free for health reasons has had me keeping an eye out for edible foods as I shop. There are some really bad selections sitting on the shelf according to Megan! She still hasn't found a waffle worth biting into, and some of the choices are not only bad but exceptionally tiny in portion for the price. The other day she bought a box of gluten free chocolate bars. She pulled out the first packet, which was "normal" sized and the little bit of a bar inside slid from end to end. Truly two-bites for the price of three regular bars! It was awful and ended up in the trash anyway.
Gluten free does not mean low in calories or fat. If you're dieting and think gluten-free might be the ticket, be sure to check labels. It may be good for dieters though. If you can only afford to buy half the food you used to and you can only handle two bites instead of half a carton, weight loss is inevitable!
There are some fantastic products making their way to our grocery shelves though. Sunday I had a Betty Crocker Gluten Free brownie that was excellent. I had to slap my hand to keep from gobbling them all up. There's a Bisquick gluten free variety, too. The box is smaller than the regular and the cost is higher, but given the company I'd bet it's a viable option for making those waffles Megan has been craving.
Here are a few places in Georgia that I've found that offer a fairly wide selection of gluten free products:
- The Dekalb Farmers Market - seems like I saw something every time I turned around while shopping there yesterday
- Kroger - especially if the store is one of those that has a large 'health food' section. Be sure to look on the regular shelves, too as that's where I found the Bisquick mix and some other items.
- Wal-Mart - surprised at that one? Our super Wal-Mart in Peachtree City has a fairly large area devoted to gluten-free products plus they have 'name brand' items on the shelves with regular items. I'm not sure if it's area specific or across the board at all Wal-Marts though. The Peachtree City Wal-Mart is one of their test stores, or so I've been told.
- Harry's Market - the one downtown recently had a special gluten-free tasting event. Wish we could have gone!
I'm sure there are other stores that stock a lot of gluten free. If you have a favorite, let us know and we'll update the list with your comments. Of course, as always, you're going to find a lot of gluten-free in local health food stores. I'd bet that Publix would have a lot, too. I shopped there last night but was on the run and didn't pay much attention.
Check your local restaurants, too. Most of us would expect to find gluten-free choices at most of the Buckhead / Midtown restaurants. If you go on-line you'll find that many of the chain restaurants also have a gluten free listing of items. Megan's favorite place lately is Ruby Tuesdays. Be sure to ask wherever you go, which I know you will if you're gluten free... Even some of the non-chain smaller venues in the most unlikely places are now starting to carry gluten free items, which tells me that "gluten free" is our next low-carb diet, sugar-free diet, type fad that will soon become the norm.
Have a favorite product? Let us know and we'll share the brand and where to buy it. We won't share the brands of items that you don't like, we try to be nice.
Gluten free does not mean low in calories or fat. If you're dieting and think gluten-free might be the ticket, be sure to check labels. It may be good for dieters though. If you can only afford to buy half the food you used to and you can only handle two bites instead of half a carton, weight loss is inevitable!
There are some fantastic products making their way to our grocery shelves though. Sunday I had a Betty Crocker Gluten Free brownie that was excellent. I had to slap my hand to keep from gobbling them all up. There's a Bisquick gluten free variety, too. The box is smaller than the regular and the cost is higher, but given the company I'd bet it's a viable option for making those waffles Megan has been craving.
Here are a few places in Georgia that I've found that offer a fairly wide selection of gluten free products:
- The Dekalb Farmers Market - seems like I saw something every time I turned around while shopping there yesterday
- Kroger - especially if the store is one of those that has a large 'health food' section. Be sure to look on the regular shelves, too as that's where I found the Bisquick mix and some other items.
- Wal-Mart - surprised at that one? Our super Wal-Mart in Peachtree City has a fairly large area devoted to gluten-free products plus they have 'name brand' items on the shelves with regular items. I'm not sure if it's area specific or across the board at all Wal-Marts though. The Peachtree City Wal-Mart is one of their test stores, or so I've been told.
- Harry's Market - the one downtown recently had a special gluten-free tasting event. Wish we could have gone!
I'm sure there are other stores that stock a lot of gluten free. If you have a favorite, let us know and we'll update the list with your comments. Of course, as always, you're going to find a lot of gluten-free in local health food stores. I'd bet that Publix would have a lot, too. I shopped there last night but was on the run and didn't pay much attention.
Check your local restaurants, too. Most of us would expect to find gluten-free choices at most of the Buckhead / Midtown restaurants. If you go on-line you'll find that many of the chain restaurants also have a gluten free listing of items. Megan's favorite place lately is Ruby Tuesdays. Be sure to ask wherever you go, which I know you will if you're gluten free... Even some of the non-chain smaller venues in the most unlikely places are now starting to carry gluten free items, which tells me that "gluten free" is our next low-carb diet, sugar-free diet, type fad that will soon become the norm.
Have a favorite product? Let us know and we'll share the brand and where to buy it. We won't share the brands of items that you don't like, we try to be nice.
Friday, August 27, 2010
Secure Your Tickets for Taste of Brookhaven Today!
September 18, 2010 at Oglethorpe University
6:00-10:00 p.m.
Conant Performing Arts Center on the campus of Oglethorpe University
4484 Peachtree Road
Atlanta, GA
Taste of Brookhaven tickets are now on sale, $40 per ticket, online sales only!
Buy online today at www.xorbia.com.
Reserve your table for six for $350 by calling The Brookhaven Arts Alliance at :404-266-3426
Advertise Your Business
Do you have a business, product or service you would like to promote? Why not make a donation to the Taste of Brookhaven Silent Auction and/or buy an ad in the event brochure? The deadline for either of these wonderful opportunities is September 5th. For more information please contact us at 404.266.3426. We look forward to hearing from you!
Volunteers Needed!
Brookhaven Needs YOU! Volunteers are needed for set-up, decorations, auction set-up and break down on Friday (17th) and Saturday (18th). Please contact Volunteer Coordinator, Christy Murray for more details: christy4thebaa@hotmail.com or the BAA office at 404-266-3426.
Volunteer Wine Pool
Would you like the chance to win a case or two of wine? The volunteer wine pool is back! Bring a bottle of red and white wine and we will drop your name in a hat to win!
Upcoming Planning Meeting
Bring a friend and join us for the final Taste of Bookhaven planning meeting:
Monday, September 13, 2010
6:30-8:00 p.m.
Location: GSU Brookhaven campus
6:00-10:00 p.m.
Conant Performing Arts Center on the campus of Oglethorpe University
4484 Peachtree Road
Atlanta, GA
Taste of Brookhaven tickets are now on sale, $40 per ticket, online sales only!
Buy online today at www.xorbia.com.
Reserve your table for six for $350 by calling The Brookhaven Arts Alliance at :404-266-3426
Advertise Your Business
Do you have a business, product or service you would like to promote? Why not make a donation to the Taste of Brookhaven Silent Auction and/or buy an ad in the event brochure? The deadline for either of these wonderful opportunities is September 5th. For more information please contact us at 404.266.3426. We look forward to hearing from you!
Volunteers Needed!
Brookhaven Needs YOU! Volunteers are needed for set-up, decorations, auction set-up and break down on Friday (17th) and Saturday (18th). Please contact Volunteer Coordinator, Christy Murray for more details: christy4thebaa@hotmail.com or the BAA office at 404-266-3426.
Volunteer Wine Pool
Would you like the chance to win a case or two of wine? The volunteer wine pool is back! Bring a bottle of red and white wine and we will drop your name in a hat to win!
Upcoming Planning Meeting
Bring a friend and join us for the final Taste of Bookhaven planning meeting:
Monday, September 13, 2010
6:30-8:00 p.m.
Location: GSU Brookhaven campus
Tuesday, June 15, 2010
Cooking Light Launches Nationwide Search for the Chef with the Healthiest Cooking Approach
/PRNewswire/ -- Cooking Light launches a nationwide search to find the chef with the healthiest and most innovative cooking approach. The contest, searching for a self-taught or professionally-trained chef, launches today at CookingLight.com/castingcall. It runs through August 14, 2010.
Entrants must submit a three-minute prep-to-plate video of a healthy, original recipe on which they will be judged. Four finalists will be chosen from the entries to compete in a live cook-off event at The Taste of Atlanta, a two-day outdoor food festival in Atlanta, GA, on October 23 and 24, 2010. The Cooking Light judges will select the winner, who will be named the "Healthy Chef of the Year." The winner will receive a $10,000 prize package including a kitchen makeover, a year's worth of free groceries, and the opportunity to become a contributor to Cooking Light magazine and CookingLight.com in 2011.
Any and all skill levels are welcome to enter, from home cooks to culinary school graduates. Entrants must be legal residents of the United States and 21 years or older at the time of entry. Anyone who is paid to cook for a living is not eligible to enter.
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Entrants must submit a three-minute prep-to-plate video of a healthy, original recipe on which they will be judged. Four finalists will be chosen from the entries to compete in a live cook-off event at The Taste of Atlanta, a two-day outdoor food festival in Atlanta, GA, on October 23 and 24, 2010. The Cooking Light judges will select the winner, who will be named the "Healthy Chef of the Year." The winner will receive a $10,000 prize package including a kitchen makeover, a year's worth of free groceries, and the opportunity to become a contributor to Cooking Light magazine and CookingLight.com in 2011.
Any and all skill levels are welcome to enter, from home cooks to culinary school graduates. Entrants must be legal residents of the United States and 21 years or older at the time of entry. Anyone who is paid to cook for a living is not eligible to enter.
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Tuesday, January 12, 2010
Atlanta Catering and Event Professionals Set Table to Compete for Best Event Design Trend and Best Wedding Cake Titles
/PRNewswire/ -- The Greater Atlanta Chapter of the National Association of Catering Executives (NACE) has earned a nationwide reputation in the catering and hospitality industry as having set the bar for trends and ideas at their annual Event Trends and Cake Competition.
This year, for the first time, the group -- comprised of catering and event professionals representing most major hotels, caterers, florists, photographers, entertainers and other wedding and event professionals throughout the area -- is opening the doors to the public to see what Atlanta's top event designers create when seeking to be the best among their peers.
The event takes place on Wednesday, February 3, 2010 at the Thalia N. Carlos Center
2500 Clairmont Rd. NE in Atlanta from 5 pm to 8 pm.
Public admission is $20 for the first guest and $15 for additional guests in the same group. Light appetizers and Beverages will be served, but the real attraction will be the 20 or so design-scapes that will be created by design teams representing Atlanta's top catering professionals, hotels, wedding event designers and their suppliers.
"This is an incredible showcase of talent," Said Walter Nemeth, the Director of Catering at the Georgian Terrace Hotel and the President of the Greater Atlanta Chapter. "It never ceases to amaze me how many new ideas and future trends are seen here first. Anyone even thinking about planning a social event like a wedding or corporate party must see this for themselves."
Local companies and catering, wedding and event professionals participating in this year's Event Design Trends and Cake Competition, include: A Legendary Event Design & Catering, Bold American Events & Catering, Your Event Solution, A Divine Event Catering, The Ritz Carlton Atlanta, Event Rentals Unlimited, Sweet Sensations, and Caryn's Cakes.
"The designers competing in this event represent not only the best in Atlanta, but are also considered among the most innovative and creative in the country," according to Event Chair Jennifer McDonnell, a Certified Meeting Planner herself. "The competitors this year have earned nearly 70 awards combined at previous regional and national competitions."
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This year, for the first time, the group -- comprised of catering and event professionals representing most major hotels, caterers, florists, photographers, entertainers and other wedding and event professionals throughout the area -- is opening the doors to the public to see what Atlanta's top event designers create when seeking to be the best among their peers.
The event takes place on Wednesday, February 3, 2010 at the Thalia N. Carlos Center
2500 Clairmont Rd. NE in Atlanta from 5 pm to 8 pm.
Public admission is $20 for the first guest and $15 for additional guests in the same group. Light appetizers and Beverages will be served, but the real attraction will be the 20 or so design-scapes that will be created by design teams representing Atlanta's top catering professionals, hotels, wedding event designers and their suppliers.
"This is an incredible showcase of talent," Said Walter Nemeth, the Director of Catering at the Georgian Terrace Hotel and the President of the Greater Atlanta Chapter. "It never ceases to amaze me how many new ideas and future trends are seen here first. Anyone even thinking about planning a social event like a wedding or corporate party must see this for themselves."
Local companies and catering, wedding and event professionals participating in this year's Event Design Trends and Cake Competition, include: A Legendary Event Design & Catering, Bold American Events & Catering, Your Event Solution, A Divine Event Catering, The Ritz Carlton Atlanta, Event Rentals Unlimited, Sweet Sensations, and Caryn's Cakes.
"The designers competing in this event represent not only the best in Atlanta, but are also considered among the most innovative and creative in the country," according to Event Chair Jennifer McDonnell, a Certified Meeting Planner herself. "The competitors this year have earned nearly 70 awards combined at previous regional and national competitions."
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Wednesday, December 23, 2009
Clementines from Spain, Winter's Sweetest Citrus, Arrive in Atlanta
/PRNewswire/ -- Juicy. Easy to peel. Bursting with flavor. Clementines from Spain, winter's seasonal delight and popular fruit snack, have hit the grocery aisles of Atlanta, and local favorite Chef Hector Santiago is sharing the sweetness! Available during their peak season of December through February, these juicy gems play a starring role on the menu of one of Atlanta's most popular restaurants. To celebrate the Clementines from Spain season, Chef Santiago has developed signature dishes that serve up these tasty treats, adding a burst of citrus to his Spanish-influenced cuisine.
The world's best clementines originate in Spain. Known for their superior quality and their trademark sun-kissed sweet, juicy taste, Clementines from Spain are a delicious delight looked forward to and enjoyed by adults, children and chefs, each year. Spain is also the world's largest producer and exporter of this citrus fruit, exporting an average of 579 million tons to the United States each year.
Refreshingly sweet and easy to peel, Clementines from Spain make a great on-the-go snack during this busy time of year. They are nutrient-packed, offering a good source of vitamin C, folate, fiber and potassium and contain only about 50 calories each. Packaged in charming five-pound crates, they are also a welcome holiday gift for family and friends.
But they're for more than just snacking. Professional chefs and home cooks alike know that they can add a twist of citrus freshness and flavor to their holiday meals and menus by incorporating this season's star ingredient.
Local Atlanta Chef Hector Santiago, owner of Pura Vida, eagerly awaits this time of year when Clementines from Spain - one of his favorite seasonal ingredients - become available. Chef Santiago is an expert when it comes to understanding the freshest flavors and ingredients from Spain. Chef Santiago recently debuted new signature menu items at Pura Vida that capture the season's finest ingredient. "I look forward to this time of year when Clementines from Spain start arriving," says Santiago. "They are a very versatile ingredient, and their crisp citrus essence adds the perfect zesty lift. I use the juice, the zest or even the whole fruit in everything from salads and soups to main dishes and of course, desserts."
Chef Hector Santiago offers the following recipe ideas for home cooks looking to add a citrus note of flair and flavor to their dishes and holiday menus:
-- Clementines from Spain Chipotle Roasted Chicken - An easy recipe to do
at home, this entree plays on the sweet-spicy flavor combinations that
Chef Santiago loves to work with. The Clementines from Spain have the
perfect tenderness and sweet-tart balance that allows for the entire
fruit to be eaten in this dish.
-- Clementines from Spain-Pumpkin Seed Bread - This bread is based on a
classic orange bread but features Clementines from Spain and adds
pumpkin seeds. It is great as a breakfast or brunch bread or with
afternoon tea.
And, at a time when nutritional fresh produce is in demand and the number of people visiting food banks is on the rise, the Trade Commission of Spain is sharing the sweetness of the season and donating crates of Clementines from Spain to the Atlanta Community Food Bank.
For the full seasonal recipes featuring Clementines from Spain from Chef Santiago's kitchen at Pura Vida, visit www.clementinesfromspain.com. A new "Chef's Corner" section on the site features these recipes along with other Spanish-inspired culinary creations from notable chefs, along with tips and nutrition information.
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The world's best clementines originate in Spain. Known for their superior quality and their trademark sun-kissed sweet, juicy taste, Clementines from Spain are a delicious delight looked forward to and enjoyed by adults, children and chefs, each year. Spain is also the world's largest producer and exporter of this citrus fruit, exporting an average of 579 million tons to the United States each year.
Refreshingly sweet and easy to peel, Clementines from Spain make a great on-the-go snack during this busy time of year. They are nutrient-packed, offering a good source of vitamin C, folate, fiber and potassium and contain only about 50 calories each. Packaged in charming five-pound crates, they are also a welcome holiday gift for family and friends.
But they're for more than just snacking. Professional chefs and home cooks alike know that they can add a twist of citrus freshness and flavor to their holiday meals and menus by incorporating this season's star ingredient.
Local Atlanta Chef Hector Santiago, owner of Pura Vida, eagerly awaits this time of year when Clementines from Spain - one of his favorite seasonal ingredients - become available. Chef Santiago is an expert when it comes to understanding the freshest flavors and ingredients from Spain. Chef Santiago recently debuted new signature menu items at Pura Vida that capture the season's finest ingredient. "I look forward to this time of year when Clementines from Spain start arriving," says Santiago. "They are a very versatile ingredient, and their crisp citrus essence adds the perfect zesty lift. I use the juice, the zest or even the whole fruit in everything from salads and soups to main dishes and of course, desserts."
Chef Hector Santiago offers the following recipe ideas for home cooks looking to add a citrus note of flair and flavor to their dishes and holiday menus:
-- Clementines from Spain Chipotle Roasted Chicken - An easy recipe to do
at home, this entree plays on the sweet-spicy flavor combinations that
Chef Santiago loves to work with. The Clementines from Spain have the
perfect tenderness and sweet-tart balance that allows for the entire
fruit to be eaten in this dish.
-- Clementines from Spain-Pumpkin Seed Bread - This bread is based on a
classic orange bread but features Clementines from Spain and adds
pumpkin seeds. It is great as a breakfast or brunch bread or with
afternoon tea.
And, at a time when nutritional fresh produce is in demand and the number of people visiting food banks is on the rise, the Trade Commission of Spain is sharing the sweetness of the season and donating crates of Clementines from Spain to the Atlanta Community Food Bank.
For the full seasonal recipes featuring Clementines from Spain from Chef Santiago's kitchen at Pura Vida, visit www.clementinesfromspain.com. A new "Chef's Corner" section on the site features these recipes along with other Spanish-inspired culinary creations from notable chefs, along with tips and nutrition information.
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Tuesday, November 10, 2009
Save the Best for Last with FoodNetwork.com’s Thanksgiving Dessert Recipes
(BUSINESS WIRE)--This Thanksgiving holiday, FoodNetwork.com has a dessert to please every sweet tooth. Whether looking to create the perfect traditional pumpkin pie or an innovative, new dish, FoodNetwork.com boasts a bevy of sweet endings. (http://www.foodnetwork.com/thanksgiving-desserts/package/index.html)
Here are just a few of the dozens of stand-out Thanksgiving dessert recipes available at FoodNetwork.com:
1. Pumpkin Roll Cake - This cake, made with everyone’s favorite Thanksgiving staple, plus cinnamon and ginger, is combined with a delicious filling and caramel garnish. From the kitchen of Paula Deen, it’s sure to become a new family preference.
2. Tony’s Chocolate Pecan Pie - Why settle for just pecan or chocolate pie this Thanksgiving season, when you can have both? Chef Tony Neely shows how to combine these two beloved pies into one mouthwatering dessert.
3. Alton’s Sweet Potato Pie - Don’t fret over this holiday dessert must-have. Chef Alton Brown has the perfect recipe for a moist, flavorful sweet potato pie.
4. Pecan Shortbread - This easy-to-make recipe combines the fall flavors of almond and vanilla into scrumptious, pecan-filled cookies.
FoodNetwork.com features quick and easy dessert recipes, as well as ideas for those on a budget. Plus, every home cook could use tips on how to bake the perfect pie and entertaining, helpful videos from the most loved Food Network chefs. For these recipes, plus information and ideas on creating every aspect of the Thanksgiving spread, visit the definitive destination for Thanksgiving meal planning on the Web: http://www.foodnetwork.com/thanksgiving.
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Here are just a few of the dozens of stand-out Thanksgiving dessert recipes available at FoodNetwork.com:
1. Pumpkin Roll Cake - This cake, made with everyone’s favorite Thanksgiving staple, plus cinnamon and ginger, is combined with a delicious filling and caramel garnish. From the kitchen of Paula Deen, it’s sure to become a new family preference.
2. Tony’s Chocolate Pecan Pie - Why settle for just pecan or chocolate pie this Thanksgiving season, when you can have both? Chef Tony Neely shows how to combine these two beloved pies into one mouthwatering dessert.
3. Alton’s Sweet Potato Pie - Don’t fret over this holiday dessert must-have. Chef Alton Brown has the perfect recipe for a moist, flavorful sweet potato pie.
4. Pecan Shortbread - This easy-to-make recipe combines the fall flavors of almond and vanilla into scrumptious, pecan-filled cookies.
FoodNetwork.com features quick and easy dessert recipes, as well as ideas for those on a budget. Plus, every home cook could use tips on how to bake the perfect pie and entertaining, helpful videos from the most loved Food Network chefs. For these recipes, plus information and ideas on creating every aspect of the Thanksgiving spread, visit the definitive destination for Thanksgiving meal planning on the Web: http://www.foodnetwork.com/thanksgiving.
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Monday, October 26, 2009
Blueberry Napoleons: A Simply Royal Dessert
(NAPSI)-A classic Napoleon is a decadent dessert that was born in Naples…or Copenhagen…or Paris! While historians can't agree on the exact origins, everyone agrees that the dessert was a favorite of Napoleon Bonaparte and that the alternating crisp and creamy textures with a burst of fruit are worthy of royalty.
This winter, give your guests a majestic treat by serving Fresh Blueberry Napoleons. The gorgeous stacked dessert looks impressive yet is super easy to make. You can even bake the surprisingly simple crisps and stir up the tasty cream the day before, then assemble with luscious fresh blueberries just before serving. The recipe serves four, but if you're expecting more guests, it can be easily doubled.
You'll find plenty of top-quality fresh blueberries in the produce aisle of your market this winter. They come to us from South America, where the climate and growing conditions are perfect for blueberries.
FRESH BLUEBERRY NAPOLEONS
6 slices firm white sandwich bread, crusts removed
1 teaspoon butter, softened
¼ teaspoon sugar
1 cup ricotta cheese (whole or part-skim milk)
¼ cup mascarpone or cream cheese
¼ cup confectioners' sugar
2 tablespoons apricot preserves
1 cup fresh blueberries
Preheat oven to 350ºF. With a rolling pin, roll bread slices very thin; cut each slice in half lengthwise. Lightly butter bread on one side; arrange on baking sheet; sprinkle with sugar; bake until crisp and beginning to brown, about 10 minutes. Cool to room temperature. (If making ahead, wrap tightly; store at room temperature.) In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners' sugar and preserves until smooth. Cover and refrigerate until ready to use. Just before serving, place 8 toasts on work surface. Spread cheese filling on toasts, dividing evenly; dot with berries. Stack 4 of the prepared toasts on remaining prepared toasts; top each with a plain toast; press gently to secure. If desired, sift confectioners' sugar over Napoleons. Serve immediately.
YIELD: 4 portions
Per portion: 349 calories, 39 g carbohydrate, 17 g total fat, 9 g saturated fat
For more nutrition information and great recipes, visit www.blueberrycouncil.org.
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This winter, give your guests a majestic treat by serving Fresh Blueberry Napoleons. The gorgeous stacked dessert looks impressive yet is super easy to make. You can even bake the surprisingly simple crisps and stir up the tasty cream the day before, then assemble with luscious fresh blueberries just before serving. The recipe serves four, but if you're expecting more guests, it can be easily doubled.
You'll find plenty of top-quality fresh blueberries in the produce aisle of your market this winter. They come to us from South America, where the climate and growing conditions are perfect for blueberries.
FRESH BLUEBERRY NAPOLEONS
6 slices firm white sandwich bread, crusts removed
1 teaspoon butter, softened
¼ teaspoon sugar
1 cup ricotta cheese (whole or part-skim milk)
¼ cup mascarpone or cream cheese
¼ cup confectioners' sugar
2 tablespoons apricot preserves
1 cup fresh blueberries
Preheat oven to 350ºF. With a rolling pin, roll bread slices very thin; cut each slice in half lengthwise. Lightly butter bread on one side; arrange on baking sheet; sprinkle with sugar; bake until crisp and beginning to brown, about 10 minutes. Cool to room temperature. (If making ahead, wrap tightly; store at room temperature.) In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners' sugar and preserves until smooth. Cover and refrigerate until ready to use. Just before serving, place 8 toasts on work surface. Spread cheese filling on toasts, dividing evenly; dot with berries. Stack 4 of the prepared toasts on remaining prepared toasts; top each with a plain toast; press gently to secure. If desired, sift confectioners' sugar over Napoleons. Serve immediately.
YIELD: 4 portions
Per portion: 349 calories, 39 g carbohydrate, 17 g total fat, 9 g saturated fat
For more nutrition information and great recipes, visit www.blueberrycouncil.org.
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Friday, October 23, 2009
Become the ultimate cookie exchange host
(ARA) - Cookie exchange parties are a holiday tradition that provides a fun-filled reason for friends and family to enjoy each other’s company and fill up their holiday cookie trays. This season, bakers and holiday entertainers can visit www.kissescookies.com to find a one-stop shop for receiving and sharing holiday baking and party planning tips that are sure to sweeten any holiday get-together.
For those looking to create the ultimate cookie exchange, the experts at Hershey’s Kisses Brand Chocolates offer the following tips to turn any holiday party into a sweet success. The iconic chocolate treat also will serve as the party-planning partner for holiday hosts by sponsoring 1,000 cookie exchange parties nationwide. To apply to host a Hershey’s Kisses Chocolates Cookie Exchange and for recipes and additional party tips visit www.kissescookies.com.
Cookie exchange tips:
* When sending out invitations, include a unique cookie recipe for each guest as a suggestion. Also ask your guests to RSVP with the recipe they plan to make so that you can be sure not to double up on a specific type of cookie. You can find a variety of creative recipes at www.kissescookies.com.
* Once you have all the RSVPs, inform your guests how many cookies they need to bring. One dozen per guest is a good start, but if you're having a large party, it might be a good idea to reduce this quantity to only a half-dozen cookies so that guests aren't overwhelmed with baking.
* Encourage your guests to bring copies of their recipe for everyone. Also ask them to bring along sealable containers for the cookies they're taking home. Have a few extra containers on hand in case someone forgets.
* To give your party added fun, set out gift tags, gift bags, ribbons and pens so that your guests can create gifts for co-workers, neighbors, teachers and friends.
* Play holiday music and offer simple refreshments like hot cocoa, warm apple cider, coffee, tea and eggnog to keep the holiday ambiance going.
To get your party planning started, consider the following recipes for your cookie exchange:
Kisses Chocolate Chip Cookies
Makes four dozen cookies
Ingredients
Cookies:
48 Hershey's Kisses Brand Milk Chocolates
1 cup softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup Hershey's Mini Chips Semi-Sweet Chocolates
Chocolate drizzle:
1/4 cup Hershey's Mini Chips Semi-Sweet Chocolates
1 teaspoon shortening
Directions
Heat oven to 375 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, brown sugar and vanilla extract in a large bowl until well blended. Add flour and blend until smooth. Stir in the mini chips. Mold scant tablespoons of dough around the milk chocolates, covering completely. Shape into balls and place on an ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool completely.
Prepare chocolate drizzle by placing the mini chips and shortening in a small, microwave-safe bowl. Microwave at medium heat for 30 seconds and stir. If necessary, microwave at a medium heat for an additional 10 seconds at a time, stirring after each heating until the chocolate is melted and the mixture is smooth when stirred. Drizzle mixture over each cookie.
Chocolate Almond Thumbprint Cookies
Makes three and one half dozen cookies
Ingredients
Cookies:
1 cup softened butter
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 cups flour
1/4 cup Hershey’s Cocoa
1/2 teaspoon salt
1 cup finely chopped almonds
Chocolate filling:
42 Hershey's Kisses Brand Milk Chocolates with Almonds
1/2 cup powdered sugar
1 tablespoon Hershey's Cocoa
1 tablespoon softened butter
2 1/2 teaspoons milk
1/4 teaspoon vanilla extract
Directions
Heat oven to 350 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, egg yolks and vanilla extract together until well blended. Stir together flour, cocoa and salt in a separate bowl and mix into the butter mixture. Roll dough into one-inch balls and roll in chopped almonds. Place on an ungreased cookie sheet and press thumb gently into the center of each cookie. Bake 18 to 20 minutes or until set. Remove from cookie sheet and cool completely.
Prepare chocolate filling by combining powdered sugar, cocoa, butter, milk and vanilla extract in a small bowl. Beat mixture until smooth. Spoon or pipe about 1/4 teaspoon of the chocolate filling into each thumbprint on the cooled cookies. Gently press one milk chocolate into the center of each cookie.
Courtesy of ARAcontent
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For those looking to create the ultimate cookie exchange, the experts at Hershey’s Kisses Brand Chocolates offer the following tips to turn any holiday party into a sweet success. The iconic chocolate treat also will serve as the party-planning partner for holiday hosts by sponsoring 1,000 cookie exchange parties nationwide. To apply to host a Hershey’s Kisses Chocolates Cookie Exchange and for recipes and additional party tips visit www.kissescookies.com.
Cookie exchange tips:
* When sending out invitations, include a unique cookie recipe for each guest as a suggestion. Also ask your guests to RSVP with the recipe they plan to make so that you can be sure not to double up on a specific type of cookie. You can find a variety of creative recipes at www.kissescookies.com.
* Once you have all the RSVPs, inform your guests how many cookies they need to bring. One dozen per guest is a good start, but if you're having a large party, it might be a good idea to reduce this quantity to only a half-dozen cookies so that guests aren't overwhelmed with baking.
* Encourage your guests to bring copies of their recipe for everyone. Also ask them to bring along sealable containers for the cookies they're taking home. Have a few extra containers on hand in case someone forgets.
* To give your party added fun, set out gift tags, gift bags, ribbons and pens so that your guests can create gifts for co-workers, neighbors, teachers and friends.
* Play holiday music and offer simple refreshments like hot cocoa, warm apple cider, coffee, tea and eggnog to keep the holiday ambiance going.
To get your party planning started, consider the following recipes for your cookie exchange:
Kisses Chocolate Chip Cookies
Makes four dozen cookies
Ingredients
Cookies:
48 Hershey's Kisses Brand Milk Chocolates
1 cup softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup Hershey's Mini Chips Semi-Sweet Chocolates
Chocolate drizzle:
1/4 cup Hershey's Mini Chips Semi-Sweet Chocolates
1 teaspoon shortening
Directions
Heat oven to 375 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, brown sugar and vanilla extract in a large bowl until well blended. Add flour and blend until smooth. Stir in the mini chips. Mold scant tablespoons of dough around the milk chocolates, covering completely. Shape into balls and place on an ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool completely.
Prepare chocolate drizzle by placing the mini chips and shortening in a small, microwave-safe bowl. Microwave at medium heat for 30 seconds and stir. If necessary, microwave at a medium heat for an additional 10 seconds at a time, stirring after each heating until the chocolate is melted and the mixture is smooth when stirred. Drizzle mixture over each cookie.
Chocolate Almond Thumbprint Cookies
Makes three and one half dozen cookies
Ingredients
Cookies:
1 cup softened butter
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 cups flour
1/4 cup Hershey’s Cocoa
1/2 teaspoon salt
1 cup finely chopped almonds
Chocolate filling:
42 Hershey's Kisses Brand Milk Chocolates with Almonds
1/2 cup powdered sugar
1 tablespoon Hershey's Cocoa
1 tablespoon softened butter
2 1/2 teaspoons milk
1/4 teaspoon vanilla extract
Directions
Heat oven to 350 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, egg yolks and vanilla extract together until well blended. Stir together flour, cocoa and salt in a separate bowl and mix into the butter mixture. Roll dough into one-inch balls and roll in chopped almonds. Place on an ungreased cookie sheet and press thumb gently into the center of each cookie. Bake 18 to 20 minutes or until set. Remove from cookie sheet and cool completely.
Prepare chocolate filling by combining powdered sugar, cocoa, butter, milk and vanilla extract in a small bowl. Beat mixture until smooth. Spoon or pipe about 1/4 teaspoon of the chocolate filling into each thumbprint on the cooled cookies. Gently press one milk chocolate into the center of each cookie.
Courtesy of ARAcontent
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Wednesday, October 21, 2009
Raisin' Cane Gingerbread Boys & Girls
(NAPSI)-Few things conjure up holiday fun like the image of kids decorating cookies and the aroma of fresh-baked gingerbread.
Gingerbread cookies date back to Queen Elizabeth I, who is said to have had the likeness of important visitors baked out of gingerbread. Since then, the cookies have become a holiday tradition that brings families together. So easy to bake up and decorate with raisins from the pantry, Gingerbread Boys & Girls dress up with dried cranberries, icing and mini candy canes.
To make them as party favors or as a gift for neighbors, teachers and friends, place a large cookie into a holiday cellophane bag (available in craft stores) together with a mini candy cane. Then tie with holiday ribbon.
Raisin' Cane Gingerbread Boys & Girls
Ingredients:
5½ cups all-purpose flour
5 teaspoons pumpkin pie spice
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup butter, softened
1 cup light brown sugar, packed
1 cup unsulphured molasses
2 eggs
Tube of icing or royal icing
½ cup Sun-Maid Natural Raisins or Cape Cod Cranberries
Small candy canes
Directions:
Mix dry ingredients in medium bowl; set aside. Preheat oven to 350ºF.
Beat butter in large bowl until light and fluffy. Add brown sugar, molasses and eggs; beat well. Gradually beat in dry mixture on low speed.
Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1½ hours.
Roll dough on lightly floured surface to ¼-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350°F for 11 to 13 minutes. Let cool 2 to 3 minutes.
Decorate with royal icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side.
Yield: about 20, 6- to 7-inch cookies.
For more holiday recipes, visit www.sunmaid.com.
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Gingerbread cookies date back to Queen Elizabeth I, who is said to have had the likeness of important visitors baked out of gingerbread. Since then, the cookies have become a holiday tradition that brings families together. So easy to bake up and decorate with raisins from the pantry, Gingerbread Boys & Girls dress up with dried cranberries, icing and mini candy canes.
To make them as party favors or as a gift for neighbors, teachers and friends, place a large cookie into a holiday cellophane bag (available in craft stores) together with a mini candy cane. Then tie with holiday ribbon.
Raisin' Cane Gingerbread Boys & Girls
Ingredients:
5½ cups all-purpose flour
5 teaspoons pumpkin pie spice
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup butter, softened
1 cup light brown sugar, packed
1 cup unsulphured molasses
2 eggs
Tube of icing or royal icing
½ cup Sun-Maid Natural Raisins or Cape Cod Cranberries
Small candy canes
Directions:
Mix dry ingredients in medium bowl; set aside. Preheat oven to 350ºF.
Beat butter in large bowl until light and fluffy. Add brown sugar, molasses and eggs; beat well. Gradually beat in dry mixture on low speed.
Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1½ hours.
Roll dough on lightly floured surface to ¼-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350°F for 11 to 13 minutes. Let cool 2 to 3 minutes.
Decorate with royal icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side.
Yield: about 20, 6- to 7-inch cookies.
For more holiday recipes, visit www.sunmaid.com.
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Friday, October 16, 2009
Pumpkin Or Sweet Potato? Tips And Topping To Make The Best Pie
(NAPSI)-'Tis the season for pie making. This recipe for Sweet Potato Pie features a stunning fig and toasted pecan topping that works equally well on pumpkin pie. Whether you prefer pumpkin or lean toward sweet potato, these baking tips will reward you with pie perfection.
Luscious, sweet, moist, dark Mission or golden California Calimyrna figs are simmered in brandy and maple syrup and swirled with toasted pecans. Spooned over a silky-smooth sweet potato filling, this showy, classic pie is even more appealing when you realize it started with a refrigerated pie crust.
For more recipes and fig tips, visit Valley Fig Growers at www.valleyfig.com.
Perfect Pie Tips
• For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.
• To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking. Use a 12-inch-square piece of foil. Cut out a 7-inch circle from the center, and gently fold the foil "ring" around the crust's edge. Be careful: The pie will be hot!
• Use a hot oven temperature during the first 15 minutes of baking.
• Cool the pie on a wire rack to help prevent a soggy bottom. The rack helps air circulate.
Sweet Potato Pie With Fig And Pecan Topping
Pie:
1 refrigerated pie crust (½ of 15-oz. package)
15 ounces canned sweet potatoes, packed in light syrup
⅓ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 large eggs
¾ cup whipping cream
Topping:
¼ cup butter
¼ cup packed light brown sugar
1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
2 tablespoons maple syrup
1 tablespoon brandy or water
½ cup chopped, toasted pecans
Preheat oven to 450ºF. Prepare one 9-inch pie crust according to package directions for filled pie; do not bake.
Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 1⅛ cups). In medium bowl, whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream. Pour filling into crust.
Bake pie 15 minutes; reduce heat to 350º, shield edge of pie with foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.
For topping, in small saucepan, stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup and brandy. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie.
Cool. Chill for up to 8 hours before serving. Makes 8 servings.
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Luscious, sweet, moist, dark Mission or golden California Calimyrna figs are simmered in brandy and maple syrup and swirled with toasted pecans. Spooned over a silky-smooth sweet potato filling, this showy, classic pie is even more appealing when you realize it started with a refrigerated pie crust.
For more recipes and fig tips, visit Valley Fig Growers at www.valleyfig.com.
Perfect Pie Tips
• For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.
• To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking. Use a 12-inch-square piece of foil. Cut out a 7-inch circle from the center, and gently fold the foil "ring" around the crust's edge. Be careful: The pie will be hot!
• Use a hot oven temperature during the first 15 minutes of baking.
• Cool the pie on a wire rack to help prevent a soggy bottom. The rack helps air circulate.
Sweet Potato Pie With Fig And Pecan Topping
Pie:
1 refrigerated pie crust (½ of 15-oz. package)
15 ounces canned sweet potatoes, packed in light syrup
⅓ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 large eggs
¾ cup whipping cream
Topping:
¼ cup butter
¼ cup packed light brown sugar
1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
2 tablespoons maple syrup
1 tablespoon brandy or water
½ cup chopped, toasted pecans
Preheat oven to 450ºF. Prepare one 9-inch pie crust according to package directions for filled pie; do not bake.
Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 1⅛ cups). In medium bowl, whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream. Pour filling into crust.
Bake pie 15 minutes; reduce heat to 350º, shield edge of pie with foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.
For topping, in small saucepan, stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup and brandy. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie.
Cool. Chill for up to 8 hours before serving. Makes 8 servings.
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Thursday, October 15, 2009
Rice Adds Delicious Flair To Holiday Meals
(NAPSI)-If you're looking for tasty ways to mix up your holiday menu, try making room for rice.
The nutrient-dense "energy food" is light on calories, has no saturated or trans fats and can provide a welcome change from pasta or potato side dishes. Plus, rice can be made in the microwave, freeing up space on your stove top for other holiday foods. More reasons to rave about rice include:
• Brown rice is 100 percent whole grain, and just one cup provides two of the three recommended daily whole grain servings.
• Rice is gluten-free and the least allergenic of all grains.
• Rice is a versatile and delicious partner to other healthy foods such as fruits, vegetables and beans.
Holiday Recipes
You can find plenty of festive rice recipes-from holiday side dishes to delicious desserts-at Web sites such as www.AllRecipes.com. Additionally, Rice-Select, the makers of the well-known Texmati rice, offers more than 100 recipes using rice ranging from Jasmati and Texmati to Arborio and Royal Blends.
Made with Texmati white, brown, red and wild rice, Royal Pecan Rice Bake is a tasty side dish to serve with poultry, pork or beef.
Royal Pecan Rice Bake
¾ cup chopped onion
¾ cup chopped celery
¼ cup margarine
3 cups cooked RiceSelect® Royal Blend Rice
½ cup chopped pecans, toasted
¼ cup chopped parsley
½ teaspoon salt (to taste)
¼ teaspoon pepper
1 teaspoon poultry seasoning (or to taste)
In large skillet, sauté onions and celery in margarine until tender. Stir in remaining ingredients, mixing well. Spoon into casserole; cover tightly and bake at 375°F for 15-20 minutes. Makes about 8 servings.
Try this recipe for a Creamy Cranberry Rice Pudding. Made with Arborio rice, it makes a sweet addition to a holiday party or a delicious ending to a family meal.
Creamy Cranberry
Rice Pudding
21/2 cups cooked RiceSelect® Arborio Rice
3 eggs, beaten
2 cups milk
¼ cup half-and-half
½ cup granulated sugar
(or ¼ cup granulated sugar and ¼ cup light brown)
1 teaspoon vanilla
½ cup dried cranberries
Preheat oven to 325°F. Combine all ingredients, mixing well with a fork. Pour into a buttered 8x8x2-inch baking pan. Bake 15 minutes, stir gently. Bake an additional 30 minutes or until set. Serves 6.
Learn More
All-natural, award-winning RiceSelect rice is made with specially bred, nongenetically modified seeds, and their organic products are certified by USDA accredited agencies. And their Texmati rice was featured in Consumer Reports and in the "Chef's Guide Book," an annual directory of the nation's best food products.
For more recipes and information, visit www.RiceSelect.com.
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The nutrient-dense "energy food" is light on calories, has no saturated or trans fats and can provide a welcome change from pasta or potato side dishes. Plus, rice can be made in the microwave, freeing up space on your stove top for other holiday foods. More reasons to rave about rice include:
• Brown rice is 100 percent whole grain, and just one cup provides two of the three recommended daily whole grain servings.
• Rice is gluten-free and the least allergenic of all grains.
• Rice is a versatile and delicious partner to other healthy foods such as fruits, vegetables and beans.
Holiday Recipes
You can find plenty of festive rice recipes-from holiday side dishes to delicious desserts-at Web sites such as www.AllRecipes.com. Additionally, Rice-Select, the makers of the well-known Texmati rice, offers more than 100 recipes using rice ranging from Jasmati and Texmati to Arborio and Royal Blends.
Made with Texmati white, brown, red and wild rice, Royal Pecan Rice Bake is a tasty side dish to serve with poultry, pork or beef.
Royal Pecan Rice Bake
¾ cup chopped onion
¾ cup chopped celery
¼ cup margarine
3 cups cooked RiceSelect® Royal Blend Rice
½ cup chopped pecans, toasted
¼ cup chopped parsley
½ teaspoon salt (to taste)
¼ teaspoon pepper
1 teaspoon poultry seasoning (or to taste)
In large skillet, sauté onions and celery in margarine until tender. Stir in remaining ingredients, mixing well. Spoon into casserole; cover tightly and bake at 375°F for 15-20 minutes. Makes about 8 servings.
Try this recipe for a Creamy Cranberry Rice Pudding. Made with Arborio rice, it makes a sweet addition to a holiday party or a delicious ending to a family meal.
Creamy Cranberry
Rice Pudding
21/2 cups cooked RiceSelect® Arborio Rice
3 eggs, beaten
2 cups milk
¼ cup half-and-half
½ cup granulated sugar
(or ¼ cup granulated sugar and ¼ cup light brown)
1 teaspoon vanilla
½ cup dried cranberries
Preheat oven to 325°F. Combine all ingredients, mixing well with a fork. Pour into a buttered 8x8x2-inch baking pan. Bake 15 minutes, stir gently. Bake an additional 30 minutes or until set. Serves 6.
Learn More
All-natural, award-winning RiceSelect rice is made with specially bred, nongenetically modified seeds, and their organic products are certified by USDA accredited agencies. And their Texmati rice was featured in Consumer Reports and in the "Chef's Guide Book," an annual directory of the nation's best food products.
For more recipes and information, visit www.RiceSelect.com.
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