/PRNewswire/ -- While most consumers say they agree with recommendations in the new Dietary Guidelines for Americans that call for eating a more plant-based diet — rich in fruits, vegetables, whole grains, nuts and other plant-based foods — only a third believe they're knowledgeable about how to do so.
That's one key finding in research commissioned by the National Peanut Board (NPB) that led to the creation of skinnyonnuts.com – a new web site focused on helping consumers decipher the recently released dietary guidelines and increasing their consumption of nuts and other plant-based foods.
"Americans have never been more conscious about eating nutritious foods, but they're saying they need help to turn that desire into action," explained registered dietitian Deanna Segrave-Daly.
Along with information about plant-based diets, skinnyonnuts.com features nutrition and health information, recipes and energy-boosting snack ideas. It also presents tips on eating a gluten-free diet and managing food allergies.
"When you consider that 90 percent of American pantries contain one or more jars of peanut butter, sometimes the challenge is as straightforward as connecting the dots to foods people already enjoy," said Raffaela Marie Fenn, president and managing director of the National Peanut Board. "That's precisely why we created this new site."
Among the research findings:
* While 66 percent of respondents believe they are very or generally knowledgeable about nutrition and diet overall, only 33 percent say they are very or generally knowledgeable about plant-based diets.
* 67 percent did not know that eating a more plant-based diet could help manage overeating and craving.
* 38 percent said say they're mostly or usually eating a plant-based diet today, with 68 percent admitting they definitely or probably should consume more plant-based foods.
* According to respondents, three challenges in particular make it difficult for them to eat a more plant-based diet: eating out or eating at other peoples' homes, staying with a plant-based diet and finding tasty, enjoyable foods and recipes.
* Fewer than half (41 percent) of respondents said they are very or generally knowledgeable about nuts, their nutritional value or the role they play in eating a more plant-based diet
Peanuts have over 30 nutrients and are packed with more protein than any nut —seven grams per ounce. When you combine nutrition and value, peanuts out perform all other nuts. They can be a nutrient-rich part of a tasty and healthy eating plan to help meet the USDA's 2010 Dietary Guidelines for Americans in a variety ways.
* Choose a variety of protein-rich foods: With seven grams of protein per serving, peanuts have the most protein of any nut.
* Reduce daily sodium intake to less than 2,300 mg per day: Peanuts are naturally low in sodium.
* Consume less than 20 grams of unsaturated fat and consume less than 300 mg per day of dietary cholesterol: Peanuts contain two grams of unsaturated fat and peanuts and peanut butter are cholesterol free.
The national opinion survey of 1,000 U.S. adults age 18 and older was conducted February 2-4, 2011 and drawn from TolunaGreenfield Online's panel of 3 million Americans. Results have a +/-3.5 percent margin of error at 95 percent confidence.
The National Peanut Board represents all USA peanut farmers and their families. Through research and marketing initiatives the Board is finding new ways to enhance production and increase consumer demand by promoting the great taste, nutrition and culinary versatility of USA-grown peanuts. For more information, visit www.nationalpeanutboard.org.
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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, March 10, 2011
Wednesday, January 19, 2011
Cafe Circa Celebrates Its Three-Year Anniversary This Week!
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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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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Tuesday, January 4, 2011
2011 Flavor of Georgia food product contest accepting entries
On March 22, the University of Georgia Center for Agribusiness and Economic Development will reveal the winners of the 2011 Flavor of Georgia contest. Winners will be announced during Georgia Ag Day.
Judges are looking for market-ready foods – either commercially available or prototypes – from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries will be judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.
Flavor of Georgia is only a starting point for many of the category winners, said Sharon Kane, contest director.
“Nearly two-thirds of last year’s contestants saw an increase in their sales and business contacts following the contest,” she said.
Previous winners have received national attention. Candy-flavored Fondarific was featured on the Food Network show Ace of Cakes. Hot Squeeze Sweet Heat Chipotle sauce sells in thousands of stores. White Oak Farm products are sold through Whole Foods and Sysco.
Product registrations will be accepted through Feb. 18, 2011. Semifinalists will be announced in February. Final judging will be March 21 at the Freight Depot in Atlanta.
Register online at www.flavorofgeorgia.caes.uga.edu. For more information, call Kane at (706) 542-9809 or e-mail spkane@uga.edu.
The annual food contest is sponsored by the CAED in partnership with the Governor’s Agricultural Advisory Commission, Georgia Agribusiness Council and UGA Department of Food Science and Technology.
By April Reese Sorrow
University of Georgia
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Judges are looking for market-ready foods – either commercially available or prototypes – from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries will be judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.
Flavor of Georgia is only a starting point for many of the category winners, said Sharon Kane, contest director.
“Nearly two-thirds of last year’s contestants saw an increase in their sales and business contacts following the contest,” she said.
Previous winners have received national attention. Candy-flavored Fondarific was featured on the Food Network show Ace of Cakes. Hot Squeeze Sweet Heat Chipotle sauce sells in thousands of stores. White Oak Farm products are sold through Whole Foods and Sysco.
Product registrations will be accepted through Feb. 18, 2011. Semifinalists will be announced in February. Final judging will be March 21 at the Freight Depot in Atlanta.
Register online at www.flavorofgeorgia.caes.uga.edu. For more information, call Kane at (706) 542-9809 or e-mail spkane@uga.edu.
The annual food contest is sponsored by the CAED in partnership with the Governor’s Agricultural Advisory Commission, Georgia Agribusiness Council and UGA Department of Food Science and Technology.
By April Reese Sorrow
University of Georgia
-----
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Sunday, January 2, 2011
2011 Flavor of Georgia Food Product Contest Accepting Entries
On March 22, the University of Georgia Center for Agribusiness and Economic Development will reveal the winners of the 2011 Flavor of Georgia contest. Winners will be announced during Georgia Ag Day.
Judges are looking for market-ready foods - either commercially available or prototypes - from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries will be judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.
Flavor of Georgia is only a starting point for many of the category winners, said Sharon Kane, contest director.
"Nearly two-thirds of last year's contestants saw an increase in their sales and business contacts following the contest," she said.
Previous winners have received national attention. Candy-flavored Fondarific was featured on the Food Network show Ace of Cakes. Hot Squeeze Sweet Heat Chipotle sauce sells in thousands of stores. White Oak Farm products are sold through Whole Foods and Sysco.
Product registrations will be accepted through Feb. 18, 2011. Semifinalists will be announced in February. Final judging will be March 21 at the Freight Depot in Atlanta.
Register online at www.flavorofgeorgia.caes.uga.edu. For more information, call Kane at (706) 542-9809 or e-mail spkane@uga.edu.
The annual food contest is sponsored by the CAED in partnership with the Governor's Agricultural Advisory Commission, Georgia Agribusiness Council and UGA Department of Food Science and Technology.
By April Reese Sorrow
University of Georgia
Judges are looking for market-ready foods - either commercially available or prototypes - from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries will be judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.
Flavor of Georgia is only a starting point for many of the category winners, said Sharon Kane, contest director.
"Nearly two-thirds of last year's contestants saw an increase in their sales and business contacts following the contest," she said.
Previous winners have received national attention. Candy-flavored Fondarific was featured on the Food Network show Ace of Cakes. Hot Squeeze Sweet Heat Chipotle sauce sells in thousands of stores. White Oak Farm products are sold through Whole Foods and Sysco.
Product registrations will be accepted through Feb. 18, 2011. Semifinalists will be announced in February. Final judging will be March 21 at the Freight Depot in Atlanta.
Register online at www.flavorofgeorgia.caes.uga.edu. For more information, call Kane at (706) 542-9809 or e-mail spkane@uga.edu.
The annual food contest is sponsored by the CAED in partnership with the Governor's Agricultural Advisory Commission, Georgia Agribusiness Council and UGA Department of Food Science and Technology.
By April Reese Sorrow
University of Georgia
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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www.FayetteFrontPage.com
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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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Monday, November 1, 2010
Grecian Gyro Introduces New Seasonal Mediterranean Veggie Wrap
Available for a Limited Time Beginning Monday, November 1st at the Hapeville, Tucker and Forest Park Locations
Vegetable lovers rejoice. Grecian Gyro has added a seasonal Mediterranean Veggie Wrap to its menu of affordable, authentic Greek favorites made with the finest and freshest ingredients. Available for a limited time only, the new wrap will be at all Grecian Gyro locations beginning Monday, November 1, 2010.
It may not be the same as a trip to Greece, but with each bite of Grecian Gyro’s delectable new Mediterranean Veggie Wrap you'll be transported there. Thinly sliced grilled onions, nestled with fresh zucchini and ripe eggplant provide a crisp crunch to each bite, while a layer of roasted red peppers and imported feta cheese give it a bit of extra zing. Drizzled with Nick's famous Grecian Sauce and wrapped in fluffy pita bread, Grecian Gyro’s new veggie packed wrap will make your taste buds a world traveler. The Mediterranean Veggie Wrap ($4.99) joins a selection of vegetarian-friendly menu items including spanakopita, dolmades (grape leaves stuffed with rice and spices in lemon juice), hummus, Grecian salads, the traditional Veggie Wrap and more.
Open for 28 years, Grecian Gyro is an Atlanta-based, family-owned, authentic Greek eatery specializing in freshly made gyro wrap sandwiches topped with a secret, homemade sauce. With the first location opening in 1982 in Hapeville, Grecian Gyro now has three locations and is credited with serving “Atlanta’s Best Gyro.” The speed of service, uncompromising quality, freshest ingredients and affordable prices ($5-$10) make each location an ideal spot for a quick lunch or family dinner.
For more information on Grecian Gyro, please visit www.greciangyro.com. Grecian Gyro is located at 855 Virginia Ave, Hapeville, GA (404.762.1627); 3989 Lawrenceville Hwy, Tucker, GA (678.691.3988); and at 4542 Old Dixie Hwy, Suite 104 in Forest Park, GA (404.363.4000).
GaTable Note: I try to eat at Grecian Gyro as often as possible! I have family in Tucker and the little place they have on Lawrencevill Hwy is our fave food stop! As a vegetarian, love it that they have a great veggie-friendly menu... plus they have tons for the meat eaters. They're always friendly, and patient as we stand forever trying to make our choices!
Vegetable lovers rejoice. Grecian Gyro has added a seasonal Mediterranean Veggie Wrap to its menu of affordable, authentic Greek favorites made with the finest and freshest ingredients. Available for a limited time only, the new wrap will be at all Grecian Gyro locations beginning Monday, November 1, 2010.
It may not be the same as a trip to Greece, but with each bite of Grecian Gyro’s delectable new Mediterranean Veggie Wrap you'll be transported there. Thinly sliced grilled onions, nestled with fresh zucchini and ripe eggplant provide a crisp crunch to each bite, while a layer of roasted red peppers and imported feta cheese give it a bit of extra zing. Drizzled with Nick's famous Grecian Sauce and wrapped in fluffy pita bread, Grecian Gyro’s new veggie packed wrap will make your taste buds a world traveler. The Mediterranean Veggie Wrap ($4.99) joins a selection of vegetarian-friendly menu items including spanakopita, dolmades (grape leaves stuffed with rice and spices in lemon juice), hummus, Grecian salads, the traditional Veggie Wrap and more.
Open for 28 years, Grecian Gyro is an Atlanta-based, family-owned, authentic Greek eatery specializing in freshly made gyro wrap sandwiches topped with a secret, homemade sauce. With the first location opening in 1982 in Hapeville, Grecian Gyro now has three locations and is credited with serving “Atlanta’s Best Gyro.” The speed of service, uncompromising quality, freshest ingredients and affordable prices ($5-$10) make each location an ideal spot for a quick lunch or family dinner.
For more information on Grecian Gyro, please visit www.greciangyro.com. Grecian Gyro is located at 855 Virginia Ave, Hapeville, GA (404.762.1627); 3989 Lawrenceville Hwy, Tucker, GA (678.691.3988); and at 4542 Old Dixie Hwy, Suite 104 in Forest Park, GA (404.363.4000).
GaTable Note: I try to eat at Grecian Gyro as often as possible! I have family in Tucker and the little place they have on Lawrencevill Hwy is our fave food stop! As a vegetarian, love it that they have a great veggie-friendly menu... plus they have tons for the meat eaters. They're always friendly, and patient as we stand forever trying to make our choices!
Saturday, October 30, 2010
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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Click to read MORE news:
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Twitter: @gafrontpage & @TheGATable @HookedonHistory
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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.
-----
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
"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.
-----
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
Monday, October 18, 2010
Customer Appreciation Week at Truett's Grill, Morrow
Customer Appreciation Week is here! Join Truett's Grill in Morrow October 18-23, 2010 for Customer Appreciation Week for great give-aways, specials and events.
Activities:
TODAY- receive one FREE Homestyle Side from 11 am-9 pm. (one per person, dine-in only)
Tuesday - BOGO Day! Buy one Chick-fil-A Chicken Sandwich get one FREE from 11 am-9 pm. (limit 2 per person) Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Wednesday - FREE Chick-fil-A Chicken Biscuit from 6-10:30 am! Limit one per person. BOGO Breakfast Platters from 5-9pm!
Thursday - FREE Spicy Chicken Sandwich from 11 am-3 pm. Limit one per person. Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Friday - Free Chocolate Chunk Granola Cookies! Receive a FREE order of Chocolate Chunk Granola Cookies with any purchase from 11 am -9 pm.
Saturday - Receipt Day! Step 1 - Eat Truett’s Grill in Morrow anytime on Saturday, October 23 - Step 2 - Bring your receipt back anytime November 1-30, 2010 for that same meal FREE! Includes Chick-fil-A® Trays and Box Meals. This offer excludes discounted/free items, calendars, plush cows and gift cards.
Due to events for Customer Appreciation Week, there will be no Bingo on Wednesday, October 20th. Bingo will resume next Wednesday, October 27th at 9 am.
For a list of all events for October, visit the website’s Events Calendar at www.truettsgrillmorrow.com.
---
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
Activities:
TODAY- receive one FREE Homestyle Side from 11 am-9 pm. (one per person, dine-in only)
Tuesday - BOGO Day! Buy one Chick-fil-A Chicken Sandwich get one FREE from 11 am-9 pm. (limit 2 per person) Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Wednesday - FREE Chick-fil-A Chicken Biscuit from 6-10:30 am! Limit one per person. BOGO Breakfast Platters from 5-9pm!
Thursday - FREE Spicy Chicken Sandwich from 11 am-3 pm. Limit one per person. Costume Contest at 5:30 & 6:30 pm. Each contestant will receive a prize! Ages 12 and under can participate. No scary costumes please.
Friday - Free Chocolate Chunk Granola Cookies! Receive a FREE order of Chocolate Chunk Granola Cookies with any purchase from 11 am -9 pm.
Saturday - Receipt Day! Step 1 - Eat Truett’s Grill in Morrow anytime on Saturday, October 23 - Step 2 - Bring your receipt back anytime November 1-30, 2010 for that same meal FREE! Includes Chick-fil-A® Trays and Box Meals. This offer excludes discounted/free items, calendars, plush cows and gift cards.
Due to events for Customer Appreciation Week, there will be no Bingo on Wednesday, October 20th. Bingo will resume next Wednesday, October 27th at 9 am.
For a list of all events for October, visit the website’s Events Calendar at www.truettsgrillmorrow.com.
---
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
Monday, September 20, 2010
Direct-Marketing Local Food Course Nov 8th in Macon
Nov. 8, 2010 8:30 AM - 5:00 PM
Interest in local food is increasing. But producers lack a distribution system for moving the food and are uncertain about regulations that affect local-food production.
A class in Macon, Ga., Nov. 8 will help them figure it out.
"Direct Marketing of Local Food Products" will be held at the Georgia Farm Bureau Building on Bass Road off of I-75. Classes will last from 9 a.m. to 5 p.m. Registration starts at 8:30 a.m.
According to a recent U.S. Department of Agriculture report on local food systems, 1,400 community-supported agriculture organizations were in operation this year. Last year, there were 2,095 farm-to-school programs operating in the country. These programs use local farms as food suppliers for school meal programs. This is 500 percent more than just five years ago.
Topics and panel discussions will include direct marketing of produce and value-added products, including selling directly to retailers, restaurants and school meal programs.
The University of Georgia Center for Agribusiness and Economic Development, Center of Innovation for Agribusiness and Georgia Farm Bureau are offering the one-day course, which costs $25 and includes lunch. For more information or to register visit www.areg.caes.uga.edu.
---
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
---
Interest in local food is increasing. But producers lack a distribution system for moving the food and are uncertain about regulations that affect local-food production.
A class in Macon, Ga., Nov. 8 will help them figure it out.
"Direct Marketing of Local Food Products" will be held at the Georgia Farm Bureau Building on Bass Road off of I-75. Classes will last from 9 a.m. to 5 p.m. Registration starts at 8:30 a.m.
According to a recent U.S. Department of Agriculture report on local food systems, 1,400 community-supported agriculture organizations were in operation this year. Last year, there were 2,095 farm-to-school programs operating in the country. These programs use local farms as food suppliers for school meal programs. This is 500 percent more than just five years ago.
Topics and panel discussions will include direct marketing of produce and value-added products, including selling directly to retailers, restaurants and school meal programs.
The University of Georgia Center for Agribusiness and Economic Development, Center of Innovation for Agribusiness and Georgia Farm Bureau are offering the one-day course, which costs $25 and includes lunch. For more information or to register visit www.areg.caes.uga.edu.
---
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
---
Thursday, September 2, 2010
A carrot recipe for those who don't like carrots...
I have to admit, I am not a carrot lover. I really, really dislike cooked carrots. I'll eat an occasional raw carrot, but only if there's some dip or I feel the need to be virtuous (or I've just been to the eye doctor ;-). However, I could sit and eat a full bowl of "Copper Carrots"...
Copper Carrots
2 lbs carrots, peeled and sliced
1 onion, sliced
1 sm bell pepper, thinly sliced
1 can condensed tomato soup (I prefer Campbell's)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 tsp prepared mustard
1 cup sugar
1 tsp Worcestershire Sauce
1 tsp salt
1 tsp pepper
Cook carrots until just tender (nuke 'em, boil them, whatever works for you, just make sure they're not too cooked). Drain. Cool. Place the carrots, onions, pepper in a layer in a deep bowl (sounds fancy, but I just dump them in the bowl - you can make them look pretty by layering them in a glass dish if you'd like). Combine the remaining ingredients in the blender (or use a hand mixer, I hate to clean blenders!). Pour it over the carrot mix. Cover and let it sit in the refrigerator overnight... if you can wait that long! If you can manage to let them sit for 24 hours, they are at their best.
Over the years I've tasted a variety of different recipes for Copper Carrots. I think everyone who has ever made these adds their own touch. I usually leave out the salt and pepper as it doesn't seem to matter one way or the other, maybe because the soup is already salted. I cut back some on the oil also. I don't like a lot of bell pepper and my version of the moment sometimes leaves them out altogether. I have added yellow, red and green bell peppers, too. Nice color combination!
Let's see, what else have I added? Grape tomatoes once, red onions instead of yellow, broccoli (lightly cooked so it's not too crisp, absorbs the marinade), fresh green beans (blanched)... you can see that this is one of those adaptable recipes! My favorite onion in the concoction is Vidalia as they're nice and sweet.
Now that I'm not using sugar I'm thinking about trying it with Splenda or Truvia. We'll see how that experiment works!
Do you have a favorite version?
This is an old stand-by recipe and it used to show up often at family gatherings and church socials... I'm not sure if it's as popular these days. Who knows, maybe I'll revive the trend by posting it on here. - jmd
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
---
Also check out:
www.Hummingbird-Hollow.com
Twitter: @hhpotterystudio
http://valueswevalue.blogspot.com
Twiter: @valueswevalue
www.HorizonsLTD.com
Twitter: @gardenemporium
www.SoftCoolers.com
www.Chair-ity-Event.org
www.ClothesLessTraveled.org
Twitter: @cltthriftshop
---
Copper Carrots
2 lbs carrots, peeled and sliced
1 onion, sliced
1 sm bell pepper, thinly sliced
1 can condensed tomato soup (I prefer Campbell's)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 tsp prepared mustard
1 cup sugar
1 tsp Worcestershire Sauce
1 tsp salt
1 tsp pepper
Cook carrots until just tender (nuke 'em, boil them, whatever works for you, just make sure they're not too cooked). Drain. Cool. Place the carrots, onions, pepper in a layer in a deep bowl (sounds fancy, but I just dump them in the bowl - you can make them look pretty by layering them in a glass dish if you'd like). Combine the remaining ingredients in the blender (or use a hand mixer, I hate to clean blenders!). Pour it over the carrot mix. Cover and let it sit in the refrigerator overnight... if you can wait that long! If you can manage to let them sit for 24 hours, they are at their best.
Over the years I've tasted a variety of different recipes for Copper Carrots. I think everyone who has ever made these adds their own touch. I usually leave out the salt and pepper as it doesn't seem to matter one way or the other, maybe because the soup is already salted. I cut back some on the oil also. I don't like a lot of bell pepper and my version of the moment sometimes leaves them out altogether. I have added yellow, red and green bell peppers, too. Nice color combination!
Let's see, what else have I added? Grape tomatoes once, red onions instead of yellow, broccoli (lightly cooked so it's not too crisp, absorbs the marinade), fresh green beans (blanched)... you can see that this is one of those adaptable recipes! My favorite onion in the concoction is Vidalia as they're nice and sweet.
Now that I'm not using sugar I'm thinking about trying it with Splenda or Truvia. We'll see how that experiment works!
Do you have a favorite version?
This is an old stand-by recipe and it used to show up often at family gatherings and church socials... I'm not sure if it's as popular these days. Who knows, maybe I'll revive the trend by posting it on here. - jmd
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
---
Also check out:
www.Hummingbird-Hollow.com
Twitter: @hhpotterystudio
http://valueswevalue.blogspot.com
Twiter: @valueswevalue
www.HorizonsLTD.com
Twitter: @gardenemporium
www.SoftCoolers.com
www.Chair-ity-Event.org
www.ClothesLessTraveled.org
Twitter: @cltthriftshop
---
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, August 17, 2010
How to host a family reunion potluck
(ARA) - A family reunion can be one of your extended family's most memorable shared experiences, providing new family stories and deepening bonds for years to come. If you are in the coordinator's seat, it can also be a daunting amount of work.
With advice from the experts on planning, delegation and -- the centerpiece of any family gathering -- food and drink, it can be easier. Here are some tips to help make your reunion a family affair to remember -- fondly.
21st century planning aids
While you should still plan to use snail mail and phone for invitations and follow-up, especially for family members who aren't online, the Internet provides a wealth of resources to make planning a family reunion easier and more interactive. Edith Wagner, founder and editor of Reunions magazine, recommends taking advantage of online tools. "Reunion websites can keep everyone posted with dates, photos, updates and more. These are a great way to get everyone excited and anticipating the big day, as well as to organize folks to help with planning," says Wagner. Many sites are free. A few options to check out are familyreunion.com, familydetails.com, and myevent.com.
Food: delegate, delegate, delegate
Potlucks are a wonderful and cost-effective way to engage guests, divide the work load and make your reunion a true bonding experience. Organize the potluck menu by category (appetizers, main courses, sides and desserts) and delegate preparation, encouraging guests to make recipes from popular family recipes where possible.
The website Epicurious.com offers a complete guide to hosting a family reunion including potluck planning and even allows you to create an online recipe box for sharing recipes with family and friends. Sample potluck tips include outlining a menu and assigning guests specific dishes and quantities; instead of asking for an appetizer, be specific: ask for 20 deviled eggs, for example. This prevents multiple people from bringing the same item or having too little or too much food.
Also, be sure to ask family members on special or restricted diets to prepare items they can eat. Take the event space into consideration, letting people know in advance if they will have access to a stove top or oven so they can plan accordingly.
Wine
How do you choose wines that pair with a wide variety of cuisines? John Concannon, fourth generation vintner, recommends medium to full-bodied, food-friendly wines like Concannon's Glen Ellen Petite Sirah.
"This is an elegant wine with aromas and flavors of black cherry and plum and a hint of spice with a smooth, silky finish," Concannon says. "It pairs well with beef, lamb, game, sausages or your favorite stew. The Ellen Rowe Concannon house pictured on the wine label honors my grandmother, who always welcomed family, friends and guests."
For large special occasion gatherings, magnums are a wise option -- the large format bottle makes a great centerpiece on the potluck table and serves about 10 glasses per bottle, about twice as much as a standard wine bottle.
You can hold a family reunion on almost any budget, but with a little extra help, you could create a truly memorable occasion that brings families together and appeals to all ages. The Concannon family is offering a $20,000 prize to help one lucky winner celebrate the people who matter most to all of us: family. Get more information and enter online for the family reunion of your dreams at www.concannonvineyard.com.
If you're looking for something to add to the potluck, Heartland Lamb Stew is a great option for pleasing a large group. Paired with Concannon's Glen Ellen Petite Sirah, it makes an elegant main dish at a reunion.
Heartland Lamb Stew
Recipe credit: The American Lamb Board
Serves 8
Ingredients:
1 to 1-1/2 pounds American lamb shoulder, cut into 1-inch pieces
2 tablespoons olive oil
1/4 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon pepper
2 medium onions, quartered
1 can (16 ounces) whole tomatoes and juice
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary leaves or 3/4 teaspoon dried rosemary leaves, crushed
1 small bay leaf, crushed
1/4 teaspoon ground cloves
2 cups water
2-3 tablespoons Glen Ellen Petite Sirah
6 medium potatoes, quartered
3 carrots, cut in thick slices
6 medium turnips, quartered
1 package (10 ounces) frozen green beans
Directions:
Preheat oven to 350F. In ovenproof pan with cover, brown lamb cubes in oil. Drain drippings. In small bowl, combine flour, sugar, salt and pepper. Sprinkle over lamb; mix well. Stir in onion, tomatoes, garlic, rosemary, bay leaf, cloves, wine and water. Cover and bake for 30 minutes. Add potatoes, carrots and turnips. Bake,covered, another 30 minutes. Add beans and bake 30 minutes longer, or until meat and vegetables are tender.
Courtesy of ARAcontent
-----
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With advice from the experts on planning, delegation and -- the centerpiece of any family gathering -- food and drink, it can be easier. Here are some tips to help make your reunion a family affair to remember -- fondly.
21st century planning aids
While you should still plan to use snail mail and phone for invitations and follow-up, especially for family members who aren't online, the Internet provides a wealth of resources to make planning a family reunion easier and more interactive. Edith Wagner, founder and editor of Reunions magazine, recommends taking advantage of online tools. "Reunion websites can keep everyone posted with dates, photos, updates and more. These are a great way to get everyone excited and anticipating the big day, as well as to organize folks to help with planning," says Wagner. Many sites are free. A few options to check out are familyreunion.com, familydetails.com, and myevent.com.
Food: delegate, delegate, delegate
Potlucks are a wonderful and cost-effective way to engage guests, divide the work load and make your reunion a true bonding experience. Organize the potluck menu by category (appetizers, main courses, sides and desserts) and delegate preparation, encouraging guests to make recipes from popular family recipes where possible.
The website Epicurious.com offers a complete guide to hosting a family reunion including potluck planning and even allows you to create an online recipe box for sharing recipes with family and friends. Sample potluck tips include outlining a menu and assigning guests specific dishes and quantities; instead of asking for an appetizer, be specific: ask for 20 deviled eggs, for example. This prevents multiple people from bringing the same item or having too little or too much food.
Also, be sure to ask family members on special or restricted diets to prepare items they can eat. Take the event space into consideration, letting people know in advance if they will have access to a stove top or oven so they can plan accordingly.
Wine
How do you choose wines that pair with a wide variety of cuisines? John Concannon, fourth generation vintner, recommends medium to full-bodied, food-friendly wines like Concannon's Glen Ellen Petite Sirah.
"This is an elegant wine with aromas and flavors of black cherry and plum and a hint of spice with a smooth, silky finish," Concannon says. "It pairs well with beef, lamb, game, sausages or your favorite stew. The Ellen Rowe Concannon house pictured on the wine label honors my grandmother, who always welcomed family, friends and guests."
For large special occasion gatherings, magnums are a wise option -- the large format bottle makes a great centerpiece on the potluck table and serves about 10 glasses per bottle, about twice as much as a standard wine bottle.
You can hold a family reunion on almost any budget, but with a little extra help, you could create a truly memorable occasion that brings families together and appeals to all ages. The Concannon family is offering a $20,000 prize to help one lucky winner celebrate the people who matter most to all of us: family. Get more information and enter online for the family reunion of your dreams at www.concannonvineyard.com.
If you're looking for something to add to the potluck, Heartland Lamb Stew is a great option for pleasing a large group. Paired with Concannon's Glen Ellen Petite Sirah, it makes an elegant main dish at a reunion.
Heartland Lamb Stew
Recipe credit: The American Lamb Board
Serves 8
Ingredients:
1 to 1-1/2 pounds American lamb shoulder, cut into 1-inch pieces
2 tablespoons olive oil
1/4 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon pepper
2 medium onions, quartered
1 can (16 ounces) whole tomatoes and juice
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary leaves or 3/4 teaspoon dried rosemary leaves, crushed
1 small bay leaf, crushed
1/4 teaspoon ground cloves
2 cups water
2-3 tablespoons Glen Ellen Petite Sirah
6 medium potatoes, quartered
3 carrots, cut in thick slices
6 medium turnips, quartered
1 package (10 ounces) frozen green beans
Directions:
Preheat oven to 350F. In ovenproof pan with cover, brown lamb cubes in oil. Drain drippings. In small bowl, combine flour, sugar, salt and pepper. Sprinkle over lamb; mix well. Stir in onion, tomatoes, garlic, rosemary, bay leaf, cloves, wine and water. Cover and bake for 30 minutes. Add potatoes, carrots and turnips. Bake,covered, another 30 minutes. Add beans and bake 30 minutes longer, or until meat and vegetables are tender.
Courtesy of ARAcontent
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Wednesday, August 11, 2010
Popularity of Southern Cookbooks Soars as Love for the Culture and Cuisine of the Deep South Grows
(BUSINESS WIRE)--Food Network personalities like Paula Deen and shows such as Bravo’s “Top Chef” have headlined an explosion in the popularity of cooking shows on television in recent years – and are a big part of the reason that mainstream audiences across the country have come to find out what hip foodies and southerners themselves have known for years – that the culture and food below the Mason Dixon Line leaves most folks, well ... just plumb tickled to death.
“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time”
As a direct result, the popularity of southern cookbooks continues to soar.
“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time,” says Joel Miller, Vice President of Acquisitions and Publisher at Thomas Nelson. “But, that’s turning. Southern eats are finally getting the attention they deserve.”
Among the titles expected to be top sellers in the genre this fall? Second Helpings from Paula Deen’s first cousin, Johnnie Gabriel; Bless Your Heart – Saving the World, One Covered Dish at a Time by Patsy Caldwell; and My Southern Food – A Celebration of the Flavors of the South, from songwriter and country music morning show producer Devon O’Day.
Second Helpings:
Johnnie Gabriel, serves up another generous helping of classic Southern recipes from her seven-time Best of Atlanta Award-winning restaurant and bakery in this follow up to her phenomenally successful debut, Cooking in the South.
Bless Your Heart: A celebration of the uniquely loving way that southerners show they care – with food. Includes more than 200 recipes served throughout the south at family reunions, wakes, church potlucks, tailgate parties and more.
My Southern Food: Country music songwriter Devon O’Day takes readers on a mouthwatering journey with photographs, stories and over 200 recipes. Chapters include: Sunday Dinner and Other Family Gatherings, Breakfast in the South, Cooking for Company and Summer Celebrations.
Simply Suppers: Memphis’ Jennifer Chandler cooks up recipes for every occasion, from casual weeknight dinners to elegant gatherings, and all the potluck suppers in between. Comfort foods, done simply.
-----
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“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time”
As a direct result, the popularity of southern cookbooks continues to soar.
“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time,” says Joel Miller, Vice President of Acquisitions and Publisher at Thomas Nelson. “But, that’s turning. Southern eats are finally getting the attention they deserve.”
Among the titles expected to be top sellers in the genre this fall? Second Helpings from Paula Deen’s first cousin, Johnnie Gabriel; Bless Your Heart – Saving the World, One Covered Dish at a Time by Patsy Caldwell; and My Southern Food – A Celebration of the Flavors of the South, from songwriter and country music morning show producer Devon O’Day.
Second Helpings:
Johnnie Gabriel, serves up another generous helping of classic Southern recipes from her seven-time Best of Atlanta Award-winning restaurant and bakery in this follow up to her phenomenally successful debut, Cooking in the South.
Bless Your Heart: A celebration of the uniquely loving way that southerners show they care – with food. Includes more than 200 recipes served throughout the south at family reunions, wakes, church potlucks, tailgate parties and more.
My Southern Food: Country music songwriter Devon O’Day takes readers on a mouthwatering journey with photographs, stories and over 200 recipes. Chapters include: Sunday Dinner and Other Family Gatherings, Breakfast in the South, Cooking for Company and Summer Celebrations.
Simply Suppers: Memphis’ Jennifer Chandler cooks up recipes for every occasion, from casual weeknight dinners to elegant gatherings, and all the potluck suppers in between. Comfort foods, done simply.
-----
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Fayette Front Page
www.georgiafrontpage.com
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Thursday, June 17, 2010
Tips for Preserving and Canning Summer Fruits
(StatePoint) When faced with an abundance of local fruits and vegetables at the peak of their seasonal freshness, there's only one thing to do: preserve them!
Preserving allows you to keep eating your family's favorite fruits and flavors long after the season has passed. But preserves aren't just for your morning toast. You can use preserved fruits and vegetables in baking and cooking -- in everything from muffins and breads to glazes and chutneys for meat and poultry, and even for your own relish and barbecue sauces.
"Almost everyone has a memory about preserving. Maybe your family put up dill pickles every summer, using cucumbers harvested from the backyard garden. Or you remember picking plump berries in the hot afternoon sun, then helping your mother turn them, magically, into jams and jellies," says Rick Field, co-author with Rebecca Courchesne of the new book "Williams-Sonoma The Art of Preserving."
Nowadays, preserving no longer is a household necessity, but bottling up a season's bounty to carry you through the year still evokes a welcome nostalgia for the past.
Here are some tips from Field and Courchesne for aspiring and experienced preservers:
* Go to the source: Unless you have fruit trees in your backyard, a farmer's market is usually the best place to select ripe, unwaxed fruit during peak season. Remember, preserves are only as good as the fruit you put in them!
* Avoid overripe fruit and overcooking: Pectin is the natural carbohydrate found in fruit skins and seeds that allows preserves to jell. However, fruit loses its pectin as it matures or when it's cooked too long. For preserves with a balance of sweetness and consistency, gently cook slightly under-ripe and just-ripe fruit.
* Essential ingredients: A balance of acid and sugar in fruit spreads ensures not only a good set but a pleasing flavor. Lemon juice and refined white sugar are most commonly used, but you also can use organic sugar or evaporated cane juice. Don't use honey, maple syrup, or artificial sweeteners, which are too strong.
* Flavorings: Fresh, flavorful herbs and spices -- from rosemary to rosehips -- can add layers of nuanced depth to your fruit spreads.
* The right equipment: Home-canning kits, found in most supermarkets or kitchen-supply stores, should be paired with a wide, shallow nonreactive pan when cooking preserves. The wider surface area ensures excess liquid will evaporate quickly.
* Storage: Exposure to sunlight or too much heat can cause fruit spreads to lose color, flavor, and texture. Store jars for no more than a year in a cool, dark place.
For more preserving tips and more than 130 recipes for cooking and baking with preserved produce, read "The Art of Preserving."
Preserving can make for fun family time in the kitchen this season and year-round enjoyment at the kitchen table. So start bottling up those favorite flavors!
-----
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Preserving allows you to keep eating your family's favorite fruits and flavors long after the season has passed. But preserves aren't just for your morning toast. You can use preserved fruits and vegetables in baking and cooking -- in everything from muffins and breads to glazes and chutneys for meat and poultry, and even for your own relish and barbecue sauces.
"Almost everyone has a memory about preserving. Maybe your family put up dill pickles every summer, using cucumbers harvested from the backyard garden. Or you remember picking plump berries in the hot afternoon sun, then helping your mother turn them, magically, into jams and jellies," says Rick Field, co-author with Rebecca Courchesne of the new book "Williams-Sonoma The Art of Preserving."
Nowadays, preserving no longer is a household necessity, but bottling up a season's bounty to carry you through the year still evokes a welcome nostalgia for the past.
Here are some tips from Field and Courchesne for aspiring and experienced preservers:
* Go to the source: Unless you have fruit trees in your backyard, a farmer's market is usually the best place to select ripe, unwaxed fruit during peak season. Remember, preserves are only as good as the fruit you put in them!
* Avoid overripe fruit and overcooking: Pectin is the natural carbohydrate found in fruit skins and seeds that allows preserves to jell. However, fruit loses its pectin as it matures or when it's cooked too long. For preserves with a balance of sweetness and consistency, gently cook slightly under-ripe and just-ripe fruit.
* Essential ingredients: A balance of acid and sugar in fruit spreads ensures not only a good set but a pleasing flavor. Lemon juice and refined white sugar are most commonly used, but you also can use organic sugar or evaporated cane juice. Don't use honey, maple syrup, or artificial sweeteners, which are too strong.
* Flavorings: Fresh, flavorful herbs and spices -- from rosemary to rosehips -- can add layers of nuanced depth to your fruit spreads.
* The right equipment: Home-canning kits, found in most supermarkets or kitchen-supply stores, should be paired with a wide, shallow nonreactive pan when cooking preserves. The wider surface area ensures excess liquid will evaporate quickly.
* Storage: Exposure to sunlight or too much heat can cause fruit spreads to lose color, flavor, and texture. Store jars for no more than a year in a cool, dark place.
For more preserving tips and more than 130 recipes for cooking and baking with preserved produce, read "The Art of Preserving."
Preserving can make for fun family time in the kitchen this season and year-round enjoyment at the kitchen table. So start bottling up those favorite flavors!
-----
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Wednesday, February 10, 2010
Have a heart and serve quick-to-fix healthy treats
(ARA) - Your loved ones will feel the love this Valentine's Day when you serve up dazzling dishes that delight the taste buds and promote happy, healthy hearts.
Bright, colorful fresh fruits bursting with delicious juicy flavors are sweet treats you can offer your family right now. Thanks to an abundant supply of fresh fruit from Chile, where it's summer, you can enjoy all your favorite fruits all winter long.
Fresh fruits sliced as toppings for a very yummy dessert pizza or fresh blueberries scattered like sparkling jewels in a main course salad turn a meal into a true celebration of the heart.
"In addition to providing a healthy bounty of antioxidants - which are proven to prevent cellular aging and offer protection against memory loss, stroke and several types of cancer - blueberries also lower the risk of heart disease," says Dr. Steven Pratt, a noted nutrition expert and author of the book "SuperFoodsRx."
Numerous studies have shown that the fiber in fruits can lower cholesterol and reduce the risk of heart disease and obesity. More recent evidence has found that special nutritional compounds present in fruits provide additional protection from heart disease. Plus, they may also help prevent cancer, Alzheimer's disease and age-related loss of vision.
Ironically, even with all the new scientific evidence available, the vast majority of Americans still haven't been getting enough fruit and vegetables to eat, according to the Centers for Disease Control and Prevention. That's probably because in the past there wasn't much variety to choose from during the long winter months. But now with the availability of fresh fruits all year round, it's easier than ever to enrich your family's diet with natural healthfulness found in fruit.
Plus, with fresh ripe fruit at the ready, these dishes go together in a snap. No thawing or cooking needed. Just rinse and slice the tasty fruit, toss in those delectable blueberries and go.
Fresh Fruit Pizza
Serves 4
Ingredients:
2 8- to 9-inch tortillas, preferably whole wheat
1 tablespoon sugar
1/4 teaspoon ground cinnamon
3/4 cup mascarpone or cream cheese
2 1/2 cups thinly sliced fresh Chilean fruit including nectarines, plums, kiwi and blueberries
1/4 cup apricot jam, melted
Directions:
Preheat oven to 350 F. Sprinkle tortillas with sugar and cinnamon; place on baking sheet and bake until crisp, 10 to 12 minutes. Remove from oven; cool. Spread with cheese, leaving a 1-inch border around the edge. Arrange fruit on the cheese. Brush with jam to create a glossy finish. To serve, use a large knife to cut pizzas into quarters and serve immediately.
Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette
Serves 4
Ingredients:
8 cups salad greens in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine
Vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Directions:
Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all the vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.
Courtesy of ARAcontent
-----
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Bright, colorful fresh fruits bursting with delicious juicy flavors are sweet treats you can offer your family right now. Thanks to an abundant supply of fresh fruit from Chile, where it's summer, you can enjoy all your favorite fruits all winter long.
Fresh fruits sliced as toppings for a very yummy dessert pizza or fresh blueberries scattered like sparkling jewels in a main course salad turn a meal into a true celebration of the heart.
"In addition to providing a healthy bounty of antioxidants - which are proven to prevent cellular aging and offer protection against memory loss, stroke and several types of cancer - blueberries also lower the risk of heart disease," says Dr. Steven Pratt, a noted nutrition expert and author of the book "SuperFoodsRx."
Numerous studies have shown that the fiber in fruits can lower cholesterol and reduce the risk of heart disease and obesity. More recent evidence has found that special nutritional compounds present in fruits provide additional protection from heart disease. Plus, they may also help prevent cancer, Alzheimer's disease and age-related loss of vision.
Ironically, even with all the new scientific evidence available, the vast majority of Americans still haven't been getting enough fruit and vegetables to eat, according to the Centers for Disease Control and Prevention. That's probably because in the past there wasn't much variety to choose from during the long winter months. But now with the availability of fresh fruits all year round, it's easier than ever to enrich your family's diet with natural healthfulness found in fruit.
Plus, with fresh ripe fruit at the ready, these dishes go together in a snap. No thawing or cooking needed. Just rinse and slice the tasty fruit, toss in those delectable blueberries and go.
Fresh Fruit Pizza
Serves 4
Ingredients:
2 8- to 9-inch tortillas, preferably whole wheat
1 tablespoon sugar
1/4 teaspoon ground cinnamon
3/4 cup mascarpone or cream cheese
2 1/2 cups thinly sliced fresh Chilean fruit including nectarines, plums, kiwi and blueberries
1/4 cup apricot jam, melted
Directions:
Preheat oven to 350 F. Sprinkle tortillas with sugar and cinnamon; place on baking sheet and bake until crisp, 10 to 12 minutes. Remove from oven; cool. Spread with cheese, leaving a 1-inch border around the edge. Arrange fruit on the cheese. Brush with jam to create a glossy finish. To serve, use a large knife to cut pizzas into quarters and serve immediately.
Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette
Serves 4
Ingredients:
8 cups salad greens in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine
Vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Directions:
Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all the vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.
Courtesy of ARAcontent
-----
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Monday, January 25, 2010
Yogurt Named Food Trend of the Decade
/PR Newswire/ -- Americans are eating more yogurt than ever before, and Dairy Council of California advises that consumers can benefit from even more culture.
Yogurt was named the food trend of the decade by Harry Balzer, Vice President with the market research firm NPD Group.
"It's very convenient. It's very individualized ..." said Balzer of yogurt in a Jan. 1 interview with National Public Radio. "This is just for you. It's your own flavor. It has a health halo certainly surrounding it. It really does define what I think America wants from its food supply."
Plain or flavored, served in a cup, a tube or a tub, yogurt provides calcium, potassium and high-quality protein. Some yogurts are fortified with vitamin D, which promotes calcium absorption and bone health. Yogurt is also a good option for people who have trouble drinking fluid milk. The "live active cultures" in yogurt feed on lactose, milk's natural sugar, making yogurt an excellent choice if you're lactose intolerant.
According to consumption research conducted by Dairy Council of California, families with children and adults in their 30s eat the most yogurt, with adults eating less in their older years. There's plenty room for growth within the yogurt category, according to registered dietitian Andrea Garen.
"Americans have certainly embraced single-serving flavored and frozen yogurts, but plain, unflavored yogurt is still fairly foreign," said Garen, Project Manager with Dairy Council of California. "Yogurt is a versatile food ingredient used around the world, particularly in Greek and Indian cuisine."
Garen recommends traditional recipes like Chicken Souvlaki, Cucumber Yogurt Soup, Tandoori Chicken or Raita for introducing plain yogurt in your diet. Its tangy flavor also works well in salad dressings, dips and other recipes. Kids enjoy adding their favorite fruits like strawberries, mangos or bananas to plain yogurt sweetened with honey, maple syrup or vanilla.
For more recipes and information on the benefits of flavored and plain yogurt, visit the Meals Matter website at http://www.mealsmatter.org/
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Yogurt was named the food trend of the decade by Harry Balzer, Vice President with the market research firm NPD Group.
"It's very convenient. It's very individualized ..." said Balzer of yogurt in a Jan. 1 interview with National Public Radio. "This is just for you. It's your own flavor. It has a health halo certainly surrounding it. It really does define what I think America wants from its food supply."
Plain or flavored, served in a cup, a tube or a tub, yogurt provides calcium, potassium and high-quality protein. Some yogurts are fortified with vitamin D, which promotes calcium absorption and bone health. Yogurt is also a good option for people who have trouble drinking fluid milk. The "live active cultures" in yogurt feed on lactose, milk's natural sugar, making yogurt an excellent choice if you're lactose intolerant.
According to consumption research conducted by Dairy Council of California, families with children and adults in their 30s eat the most yogurt, with adults eating less in their older years. There's plenty room for growth within the yogurt category, according to registered dietitian Andrea Garen.
"Americans have certainly embraced single-serving flavored and frozen yogurts, but plain, unflavored yogurt is still fairly foreign," said Garen, Project Manager with Dairy Council of California. "Yogurt is a versatile food ingredient used around the world, particularly in Greek and Indian cuisine."
Garen recommends traditional recipes like Chicken Souvlaki, Cucumber Yogurt Soup, Tandoori Chicken or Raita for introducing plain yogurt in your diet. Its tangy flavor also works well in salad dressings, dips and other recipes. Kids enjoy adding their favorite fruits like strawberries, mangos or bananas to plain yogurt sweetened with honey, maple syrup or vanilla.
For more recipes and information on the benefits of flavored and plain yogurt, visit the Meals Matter website at http://www.mealsmatter.org/
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Friday, January 22, 2010
Quick Meal Tips For Game Day Entertaining
(NAPSI)-If the gang is headed to your house to watch the game, chili is a great crowd-pleaser that's easy to make.
Cooking chili in a slow cooker is simple and it gets the host out of the kitchen and into the game. Just place a disposable liner in the cooker, add the ingredients, cover and set the controls. When the whistle blows, you have a meal your team will love. Slow cooker liners from Reynolds make cleanup a snap. Just toss the disposable liner when you're done--no scrubbing or soaking required.
Put assorted toppings such as sour cream, grated cheese, chopped onions and more in bowls before everyone arrives to serve with this hearty game day favorite:
Game Day Chili
Prep Time: 15 minutes
Cook Time: 3-7 hours
Serves: 8
1 Reynolds® Slow Cooker Liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Open slow cooker liner and place it inside a 5- to 6½ -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Place beef mixture into slow cooker liner. Combine remaining ingredients in a medium bowl. Pour over beef mixture; gently stir with wooden or plastic spoon to combine. Place lid on slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 3½ hours until heated through. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside.
Cook's tip: Store your slow cooker liners in the cooker itself. That way, you'll have them when you need them.
For more recipes and ideas, go to www.slowcookerliners.com.
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Cooking chili in a slow cooker is simple and it gets the host out of the kitchen and into the game. Just place a disposable liner in the cooker, add the ingredients, cover and set the controls. When the whistle blows, you have a meal your team will love. Slow cooker liners from Reynolds make cleanup a snap. Just toss the disposable liner when you're done--no scrubbing or soaking required.
Put assorted toppings such as sour cream, grated cheese, chopped onions and more in bowls before everyone arrives to serve with this hearty game day favorite:
Game Day Chili
Prep Time: 15 minutes
Cook Time: 3-7 hours
Serves: 8
1 Reynolds® Slow Cooker Liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Open slow cooker liner and place it inside a 5- to 6½ -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Place beef mixture into slow cooker liner. Combine remaining ingredients in a medium bowl. Pour over beef mixture; gently stir with wooden or plastic spoon to combine. Place lid on slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 3½ hours until heated through. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside.
Cook's tip: Store your slow cooker liners in the cooker itself. That way, you'll have them when you need them.
For more recipes and ideas, go to www.slowcookerliners.com.
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Monday, January 11, 2010
Celebrate National Soup Month with simple homemade soups
(ARA) - Many people turn to a comforting bowl of soup to take the bite out of chilly winter days. January is National Soup Month, and what better time to discover just how simple it can be to make sensational homemade soups? Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.
Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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