(ARA) - The tastes and scents of holiday food are a source of cherished memories over generations. A whiff of grandma's vanilla-infused cookies is enough to put a smile on any face. The holiday table will always have room for time-honored traditions, as well as new interpretations of classic recipes. Chefs at restaurants and home cooks alike often have a secret weapon in their kitchen to give dishes that extra "something." Many times this weapon comes in the form of pure flavor extracts.
Adding pure flavor extracts to dishes can offer convenience and flavor without compromising your dishes. When pure coffee extract is added to cocoa it makes a delicious mocha drink, and you can even punch up the flavor of tea by adding a touch of pure lemon extract. Manufacturers like Nielsen-Massey offer top quality pure flavor extracts that are ideal for both sweet and savory fare.
The most exciting part of working with pure flavor extracts, for many cooks, is finding out how to make new and creative flavor pairings that are unexpected, and delicious. Vanilla and sweetness will always go hand in hand, but the flavor and scent profile of different types of vanillas can vary widely. Madagascar Bourbon pure vanilla extract has a creamy, sweet, velvety flavor that is perfect for a range of products from baked goods to ice creams, salad dressings to barbeque sauces, while Mexican pure vanilla extract is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices, and Tahitian pure vanilla extract is especially symbiotic with fruit-based products such as fruited yogurt and sorbet.
It's the variety and complexity that make vanilla perfect to experiment with in new and treasured recipes, from savory breads and meat rubs to soups. Home cooks can also intensify tastes with other pure flavor extracts such as pure chocolate extract that can add a rich character, without sweetness, or pure peppermint extract that can bring the standard pairing of lamb chops and mint jelly up to date.
The change of season is the perfect time to get in the kitchen and prepare delicious cool weather treats. The savory flavors of fall and winter are ideal to accent with extracts like orange, lemon or coffee. Try these recipes for entertaining and you'll introduce your guests to the sweet and savory sides of your cooking repertoire.
Rich Corn Bread
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon pure vanilla extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter
Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.
Golden Squash Bisque
Ingredients:
2 acorn squash, peeled and quartered (about 2 cups)
3 tablespoons water
3 tablespoons butter
1/4 cup finely diced onion
1 tablespoon flour
1 1/2 cups (or more) organic chicken stock
1 bay leaf
2 whole fresh sage leaves
1 cup heavy whipping cream, warmed
1/2 teaspoon pure orange extract
Directions:
Preheat the oven to 375 degrees. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender. Melt the butter in a large saucepan over medium-low heat. Add the onion and saute until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing after each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Serves 4 to 6.
Mexican Hot Cocoa
Ingredients:
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Madagascar Bourbon pure vanilla powder
1 teaspoons cinnamon
Directions:
Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired.
Any-Flavor Cookies
Any flavor extract can be used in this recipe, or they can be made entirely with vanilla extract. Chopped nuts can be added to the dough, or whole nuts or decorative sugar can be placed on top.
Igredients:
1/2 cup butter
1 cup sugar
1 egg, beaten
1/2 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla
1 teaspoon Nielsen-Massey pure extract (any flavor)
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
Directions:
In a bowl, beat butter until soft, add sugar and mix well. Add the egg, pure vanilla and pure extracts and mix thoroughly. Add in the flour and salt and mix well. Shape dough into a log, wrap in waxed paper and chill until cold.
Preheat oven to 400 degrees F. Thinly slice the dough with a sharp knife and place on a greased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Makes 42 cookies.
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Thursday, September 30, 2010
Tuesday, September 28, 2010
St. Christopher Philoptochos Society Offers Greek Appetizers and Pastries For Holiday Entertaining
This is worth driving to get! Every year I buy a LOT and freeze it for later use. I have to confess, company doesn't get to try much of it as it's all about me, me, me. If you're anywhere near Fayette County, say within 200 miles or so, be sure to get your order in and start salivating! Did I say 200 miles? I think it's worth driving from Alabama, Florida... I've loved Greek food since my early New York days, and this is some of the best I've ever had. - jmd
St. Christopher Hellenic Orthodox Church Philoptochos Society (Friends of the Poor) will hold its annual Greek Appetizers and Pastry sale just in time for holiday entertaining. They are offering Spanakopita (filo pastry filled with spinach, feta and onions) and Tiropites (filo pastry filled with cheeses and herbs) for $10.00 per dozen and Baklava (filo and nut filled sweet pastry) for $18.00 per dozen. Also featured this year are Kourambiethes (a rich buttery cookie topped with powered sugar) for $15.00 per dozen. Spanakopita and Tiropites come frozen and may be baked when friends and family want to enjoy mouthwatering appetizers for the holidays.
Order deadline is November 1. Pickup dates are Friday November 19th from 3 -6 pm and Saturday November 20th from 9am – 12 pm at the church at 313 Dividend Drive, Peachtree City.
All proceeds from the fundraiser will be used for Philoptochos charities such as Fayette County DFACS, Fayette Samaritans, One Roof and St. John the Wonderworker Loaves and Fishes program in Atlanta, International Orthodox Christian Charities, St. Basils Academy in Garrison NY and the Children’s Medical Fund. The community’s support is greatly appreciated.
To order please visit www.saintchristopherhoc.org or contact helenngeorge@comcast.net or call 770-486-6580.
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St. Christopher Hellenic Orthodox Church Philoptochos Society (Friends of the Poor) will hold its annual Greek Appetizers and Pastry sale just in time for holiday entertaining. They are offering Spanakopita (filo pastry filled with spinach, feta and onions) and Tiropites (filo pastry filled with cheeses and herbs) for $10.00 per dozen and Baklava (filo and nut filled sweet pastry) for $18.00 per dozen. Also featured this year are Kourambiethes (a rich buttery cookie topped with powered sugar) for $15.00 per dozen. Spanakopita and Tiropites come frozen and may be baked when friends and family want to enjoy mouthwatering appetizers for the holidays.
Order deadline is November 1. Pickup dates are Friday November 19th from 3 -6 pm and Saturday November 20th from 9am – 12 pm at the church at 313 Dividend Drive, Peachtree City.
All proceeds from the fundraiser will be used for Philoptochos charities such as Fayette County DFACS, Fayette Samaritans, One Roof and St. John the Wonderworker Loaves and Fishes program in Atlanta, International Orthodox Christian Charities, St. Basils Academy in Garrison NY and the Children’s Medical Fund. The community’s support is greatly appreciated.
To order please visit www.saintchristopherhoc.org or contact helenngeorge@comcast.net or call 770-486-6580.
---
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Monday, September 27, 2010
Georgia Hunters Help Fight Hunger
Since 1993, hunters have been bringing meat to the tables of those in need through the Georgia Hunters for the Hungry program. This successful program celebrated serving its one-millionth meal in 2007 and continues to provide opportunities during hunting season for hunters to share their harvest with those in need. Currently, hunters can donate deer at fifteen participating processors through Jan. 15.
“The Georgia Hunters for the Hungry program is one opportunity for hunters to demonstrate their generosity by sharing their harvest with those in need,” said John W. Bowers, Wildlife Resources Division assistant chief of Game Management. “The Division is proud to be a cooperator in this public-private partnership and to work with the many partners who make it possible each year.”
Wildlife Resources, along with the Georgia Department of Corrections, Georgia Department of Agriculture, Georgia Wildlife Federation and the Georgia State Association of Food Banks sponsor the program.
Thanks to these partners, and to the efforts of Georgia hunters and participating meat processors, nearly 30,400 pounds of venison were collected, processed and distributed to food banks across the statein 2009. This meat provided approximately 152,000 meals for needy Georgians. Since the program’s inception in 1993, more than 288,282 pounds of venison have been donated.
Hunters interested in participating in the GHFTH program can bring field-dressed deer to any designated drop-off location. All hunters who donate a deer during this collection period will be entered into a drawing for a deer rifle, sponsored by the Georgia Wildlife Federation.
The GHFTH program has extended donation opportunities to include the “Drop Back a Pack” program. This opportunity allows hunters to donate some of their processed venison when they visit the processor to pick up their meat. All participating GHFTH program processors will have a freezer indicating where hunters can “Drop Back a Pack” for the program.
The following fifteen processor locations will accept deer or commercially processed venison from Sept. 11, 2010 – Jan. 15, 2011 during business hours:
Axson – Lee’s Meat Processing, (912) 422-3079
Baldwin – JJ’s Deer Processing, (706) 776-2819
Canton – Mitch’s Archery and Deer Cooler, (770) 479-7004
Columbus – Daffin Meat Processing, (706) 322-8848
Dawson – Mossy Creek Outdoors, (229) 995-4109
Eastman – Barlow’s Deer Processing, (478) 374-5614
Fairmount – Pine Log Processing, LLC, (770) 382-6328
Irwinton – Starley’s Deer Processing, (478) 946-8976
Jefferson – Sealey’s Deer Cooler, (706) 335-9304
Leesburg – Country Jacks, (229) 883-6017
Milledgeville – Wright’s Deer and Wild Hog Processing, (478) 452-4228
Naylor – K&K Deer and Wild Hog Processing, (229) 269-5557
Sparta – Garner’s Grinder, (706) 444-9228
Stephens – Fire Tower #2 Meat Processing, (706) 743-3766
Vidalia – Stewart’s Quality Meat, Inc. (912) 537-9888
The following locations will be available between 9 a.m. and 8 p.m.; Nov. 20-21, 2010:
Newnan – Royal Baptist Church, Hwy. 34 Bypass N to Royal Mayo Rd.
Rockmart – Lamar’s Sports Center, 392 Atlanta Hwy.
Rome – Lavender Mountain Hardware, 4065 Martha Berry Hwy., NW
For more information on donating food to those in need during other times of the year, call the Atlanta Community Food Bank at (404) 892-FEED. For more information on the GHFTH program, visit www.gohuntgeorgia.com , www.gwf.org , contact a WRD Game Management office or call (770) 761-3045.
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“The Georgia Hunters for the Hungry program is one opportunity for hunters to demonstrate their generosity by sharing their harvest with those in need,” said John W. Bowers, Wildlife Resources Division assistant chief of Game Management. “The Division is proud to be a cooperator in this public-private partnership and to work with the many partners who make it possible each year.”
Wildlife Resources, along with the Georgia Department of Corrections, Georgia Department of Agriculture, Georgia Wildlife Federation and the Georgia State Association of Food Banks sponsor the program.
Thanks to these partners, and to the efforts of Georgia hunters and participating meat processors, nearly 30,400 pounds of venison were collected, processed and distributed to food banks across the statein 2009. This meat provided approximately 152,000 meals for needy Georgians. Since the program’s inception in 1993, more than 288,282 pounds of venison have been donated.
Hunters interested in participating in the GHFTH program can bring field-dressed deer to any designated drop-off location. All hunters who donate a deer during this collection period will be entered into a drawing for a deer rifle, sponsored by the Georgia Wildlife Federation.
The GHFTH program has extended donation opportunities to include the “Drop Back a Pack” program. This opportunity allows hunters to donate some of their processed venison when they visit the processor to pick up their meat. All participating GHFTH program processors will have a freezer indicating where hunters can “Drop Back a Pack” for the program.
The following fifteen processor locations will accept deer or commercially processed venison from Sept. 11, 2010 – Jan. 15, 2011 during business hours:
Axson – Lee’s Meat Processing, (912) 422-3079
Baldwin – JJ’s Deer Processing, (706) 776-2819
Canton – Mitch’s Archery and Deer Cooler, (770) 479-7004
Columbus – Daffin Meat Processing, (706) 322-8848
Dawson – Mossy Creek Outdoors, (229) 995-4109
Eastman – Barlow’s Deer Processing, (478) 374-5614
Fairmount – Pine Log Processing, LLC, (770) 382-6328
Irwinton – Starley’s Deer Processing, (478) 946-8976
Jefferson – Sealey’s Deer Cooler, (706) 335-9304
Leesburg – Country Jacks, (229) 883-6017
Milledgeville – Wright’s Deer and Wild Hog Processing, (478) 452-4228
Naylor – K&K Deer and Wild Hog Processing, (229) 269-5557
Sparta – Garner’s Grinder, (706) 444-9228
Stephens – Fire Tower #2 Meat Processing, (706) 743-3766
Vidalia – Stewart’s Quality Meat, Inc. (912) 537-9888
The following locations will be available between 9 a.m. and 8 p.m.; Nov. 20-21, 2010:
Newnan – Royal Baptist Church, Hwy. 34 Bypass N to Royal Mayo Rd.
Rockmart – Lamar’s Sports Center, 392 Atlanta Hwy.
Rome – Lavender Mountain Hardware, 4065 Martha Berry Hwy., NW
For more information on donating food to those in need during other times of the year, call the Atlanta Community Food Bank at (404) 892-FEED. For more information on the GHFTH program, visit www.gohuntgeorgia.com , www.gwf.org , contact a WRD Game Management office or call (770) 761-3045.
------
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Friday, September 24, 2010
Hellooooo, Cupcake!
One of the kids in the family suggested that I pick up a copy of "Hello, Cupcake!". After looking at the cover and thumbing through the book I of course added it to the shopping cart. I gained ten pounds walking to the check-out register just thinking about all the cool cupcakes I would be making... and eating!
I haven't actually tried any of them yet, but others in the family have been having fun making some of the whimsical cupcakes. You can make your own cupcakes however you'd like but they give some recipe variations toward the back of the book that not only sound yummy, but per the authors, they're easier to decorate. There are a couple of pages of store-bought mix additions and changes to allow for firmer and more consistent cupcake. They also include 'from scratch' cupcake recipes.
What makes the book outstanding though are all the fun looks they've achieved. They look easy, although I've been told that you kind of have to get the hang of it to make something close to the photos in the book. Nothing major, all were happy with their end products... and have plans to make more.
There's an excellent how-to section at the front that shows how to decorate. The book is by Karen Tack & Alan Richardson. They did a great job of laying it out so that it's easy to follow with no surprises. The authors share a lot of tips and tricks that will help with more than just decorating cupcakes. As they say on the cover - no baking skills or fancy equipment required!
I've noticed that there is at least one follow-up book with more cupcake creations. Depending on how I manage with the cupcakes in this book I may be tempted to pick up another. Halloween and Thanksgiving are right around the corner and I'm going to make some werewolves and pumpkins!
Some of the creations include:
Corn on the Cob (made with jelly beans, fruit chews and decorating sugars)
Spaghetti and Meatballs (made with hazelnut chocolates, strawberry preserves and other treats)
Butterflies, alligators, clowns, party princesses, a circus of animals, sunflowers, Easter eggs, a garden of veggies, a family tree, an American flag, bugs, and Halloween howlers...
There are all kinds of party animals, too. Westies and other dogs, pandas, fish bowls, penguins and more. There's something for almost every special occasion from baby showers to weddings and April Fools Day.
I bought the book on sale at Home Goods for $10.99. I haven't seen it that low anywhere else and I bought the last copy in the north Atlanta store... I'm sure if you check on-line you'll find a bargain. If you like cupcakes, this is a must-have for your cookbook collection.
Houghton Mifflin Publisher
Hello, Cupcake
by Karen Tack and Alan Richardson
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I haven't actually tried any of them yet, but others in the family have been having fun making some of the whimsical cupcakes. You can make your own cupcakes however you'd like but they give some recipe variations toward the back of the book that not only sound yummy, but per the authors, they're easier to decorate. There are a couple of pages of store-bought mix additions and changes to allow for firmer and more consistent cupcake. They also include 'from scratch' cupcake recipes.
What makes the book outstanding though are all the fun looks they've achieved. They look easy, although I've been told that you kind of have to get the hang of it to make something close to the photos in the book. Nothing major, all were happy with their end products... and have plans to make more.
There's an excellent how-to section at the front that shows how to decorate. The book is by Karen Tack & Alan Richardson. They did a great job of laying it out so that it's easy to follow with no surprises. The authors share a lot of tips and tricks that will help with more than just decorating cupcakes. As they say on the cover - no baking skills or fancy equipment required!
I've noticed that there is at least one follow-up book with more cupcake creations. Depending on how I manage with the cupcakes in this book I may be tempted to pick up another. Halloween and Thanksgiving are right around the corner and I'm going to make some werewolves and pumpkins!
Some of the creations include:
Corn on the Cob (made with jelly beans, fruit chews and decorating sugars)
Spaghetti and Meatballs (made with hazelnut chocolates, strawberry preserves and other treats)
Butterflies, alligators, clowns, party princesses, a circus of animals, sunflowers, Easter eggs, a garden of veggies, a family tree, an American flag, bugs, and Halloween howlers...
There are all kinds of party animals, too. Westies and other dogs, pandas, fish bowls, penguins and more. There's something for almost every special occasion from baby showers to weddings and April Fools Day.
I bought the book on sale at Home Goods for $10.99. I haven't seen it that low anywhere else and I bought the last copy in the north Atlanta store... I'm sure if you check on-line you'll find a bargain. If you like cupcakes, this is a must-have for your cookbook collection.
Houghton Mifflin Publisher
Hello, Cupcake
by Karen Tack and Alan Richardson
---
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www.FayetteFrontPage.com
Twitter: @FayetteFP
Wednesday, September 22, 2010
Dine at Chili's All Day, Monday, Sept. 27 to Help Fight Childhood Cancer
/PRNewswire/ -- Participating Chili's® Grill & Bar restaurants across the country will donate 100 percent of all profits Monday, Sept. 27 to St. Jude Children's Research Hospital® during the brand's annual Donate Profits Day. Each September during National Childhood Cancer Awareness month, Chili's supports St. Jude through the Create-A-Pepper to Fight Childhood Cancer campaign. To date, Chili's has raised more than $30 million for St. Jude, moving the brand beyond the halfway point of its 10-year goal of $50 million. Once completed, Chili's contribution will be the largest donation from a single partner campaign in St. Jude history.
* Sept. 27 is the culmination of Chili's month-long fundraising effort fueled by dedicated team members and restaurant guests. This year marks the first time donations can be made via text message and on Chili's Facebook page.
* In addition to donating digitally and dining at a participating Chili's on Donate Profits Day, guests may also: buy a five-pack of chili pepper-shaped Create-A-Pepper wrist bands for $3; at least 30 percent of the retail price will be donated to St. Jude.
* Use in-restaurant chili pepper coloring sheets to join Chili's e-club. For every new e-club member in September, Chili's will donate $1 to St. Jude, up to $1 million.
* Using a mobile phone, text HOPE to 90999 to make a $5 donation. Visit www.createapepper.com or www.chilis.com for more details.
* Become a Fan and donate on Facebook through the specialized "Create-A-Pepper" tab on Chili's Facebook page.
* Create an e-card at www.createapepper.com to e-mail family and friends.
* Visit www.createapepper.com to make an online donation.
"For the past six years, Chili's has been a tremendous national partner for St. Jude by putting our cause in front of their customers and asking for support," said Richard C. Shadyac Jr. CEO of ALSAC, the fundraising organization of St. Jude. "We are thrilled that Chili's—and its customers—have taken our mission to heart and have helped us continue the fight against childhood cancer."
Create-A-Pepper to Fight Childhood Cancer went national in 2004 when the campaign grew out of a local effort in 2002 after seven Memphis-area Chili's raised $14,000 for St. Jude with nothing more than crayons and chili pepper coloring sheets.
"I truly believe our team members gain as much from our annual Create-A-Pepper campaign as they give," said Wyman Roberts, president of Chili's Grill & Bar. "Every year, ChiliHeads look forward to September and know that with each pepper and online donation, a family is positively impacted. It's an opportunity to be part of something bigger than sales and they welcome it."
To learn more or make an online donation to the campaign, visit www.createapepper.com.
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* Sept. 27 is the culmination of Chili's month-long fundraising effort fueled by dedicated team members and restaurant guests. This year marks the first time donations can be made via text message and on Chili's Facebook page.
* In addition to donating digitally and dining at a participating Chili's on Donate Profits Day, guests may also: buy a five-pack of chili pepper-shaped Create-A-Pepper wrist bands for $3; at least 30 percent of the retail price will be donated to St. Jude.
* Use in-restaurant chili pepper coloring sheets to join Chili's e-club. For every new e-club member in September, Chili's will donate $1 to St. Jude, up to $1 million.
* Using a mobile phone, text HOPE to 90999 to make a $5 donation. Visit www.createapepper.com or www.chilis.com for more details.
* Become a Fan and donate on Facebook through the specialized "Create-A-Pepper" tab on Chili's Facebook page.
* Create an e-card at www.createapepper.com to e-mail family and friends.
* Visit www.createapepper.com to make an online donation.
"For the past six years, Chili's has been a tremendous national partner for St. Jude by putting our cause in front of their customers and asking for support," said Richard C. Shadyac Jr. CEO of ALSAC, the fundraising organization of St. Jude. "We are thrilled that Chili's—and its customers—have taken our mission to heart and have helped us continue the fight against childhood cancer."
Create-A-Pepper to Fight Childhood Cancer went national in 2004 when the campaign grew out of a local effort in 2002 after seven Memphis-area Chili's raised $14,000 for St. Jude with nothing more than crayons and chili pepper coloring sheets.
"I truly believe our team members gain as much from our annual Create-A-Pepper campaign as they give," said Wyman Roberts, president of Chili's Grill & Bar. "Every year, ChiliHeads look forward to September and know that with each pepper and online donation, a family is positively impacted. It's an opportunity to be part of something bigger than sales and they welcome it."
To learn more or make an online donation to the campaign, visit www.createapepper.com.
-----
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Fayette Front Page
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Atlanta's Antico Pizza Napoletana Wins International Award from World-Renowned Italian Authority
/PRNewswire/ -- Molto bene! Known across the Southeast for its unrivaled quality, flavor and ambiance, Antico Pizza Napoletana is very good, indeed – and is quickly becoming known globally. Italy's own Festa Della Pizza, held annually in the birthplace of pizza near Naples, has recognized Antico for its award-winning take on tradition (video: Antico Pizza Napoletana), naming the Atlanta favorite as a Top in Class pizzeria.
The Festa Della Pizza draws thousands of visitors from around the world over a two-week celebration. The organization bestows its Top in Class honor among certified entities across the globe. Pizza crafters the world over work toward the Traditional Specialties Guaranteed certification, given by the European Commission's Istituto Mediterraneo di Certificazione. IMCERT awards STG certification to restaurants committed to using authentic ingredients, including the Italian Molino San Felice flour, to prepare the most quintessential Italian Neopolitan pizza.
This year's event honored pizza makers in Italy, Japan and the United States. Among the eligible certified pizzerias in the United States, Antico was named winner of the Festa Della Pizza's Top in Class award. Along with other winning pizzerias in Italy and Japan, Antico was invited participate in a live, online pizza-crafting event, broadcast at the Festa Della Pizza on September 10.
"To even be considered for this is a tremendous honor for me and my family. This recognition in Naples for pizza is like winning an Oscar in Hollywood; we are beyond thrilled," said Di Palma. Ever the innovator, Di Palma has a healthy respect for tradition and pizza crafters everywhere. He looks forward to propelling Anitco to continued growth.
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The Festa Della Pizza draws thousands of visitors from around the world over a two-week celebration. The organization bestows its Top in Class honor among certified entities across the globe. Pizza crafters the world over work toward the Traditional Specialties Guaranteed certification, given by the European Commission's Istituto Mediterraneo di Certificazione. IMCERT awards STG certification to restaurants committed to using authentic ingredients, including the Italian Molino San Felice flour, to prepare the most quintessential Italian Neopolitan pizza.
This year's event honored pizza makers in Italy, Japan and the United States. Among the eligible certified pizzerias in the United States, Antico was named winner of the Festa Della Pizza's Top in Class award. Along with other winning pizzerias in Italy and Japan, Antico was invited participate in a live, online pizza-crafting event, broadcast at the Festa Della Pizza on September 10.
"To even be considered for this is a tremendous honor for me and my family. This recognition in Naples for pizza is like winning an Oscar in Hollywood; we are beyond thrilled," said Di Palma. Ever the innovator, Di Palma has a healthy respect for tradition and pizza crafters everywhere. He looks forward to propelling Anitco to continued growth.
-----
Community News You Can Use
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
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Family Day - A Day to Eat Dinner With Your Children™
/PRNewswire/ -- Schedule time on the family calendar to create memorable meals and moments on Family Day – A Day to Eat Dinner with Your Children™ . The J.M. Smucker Company is continuing its partnership with The National Center on Addiction and Substance Abuse (CASA) at Columbia University, to support the 10th Anniversary of Family Day - A Day to Eat Dinner with Your Children™ to be held on September 27th, 2010.
Family Day is a day when parents can look forward to eating good food and sharing great conversations with their children and make family mealtime part of their traditions. In her book, The Surprising Power of Family Meals, Miriam Weinstein shows how this basic human institution helps nourish and strengthen our families today. Her book cites research that states families who eat together and share in the preparation of family meals become a stronger family unit with smarter, healthier and happier children. Family dinner also promotes better grades and fosters good relationships with parents: behaviors that The J.M. Smucker Company is proud to be a part of.
"Our company strongly believes in the power of sharing family meals and the tremendous importance that eating as a family can play in our lives," said Maribeth Badertscher, Vice President, Corporate Communications, The J.M. Smucker Company. "Family meals help family members connect with each other, teach children valuable life lessons and establish an important ritual that allows them to grow together."
Successful family meals begin with an idea and a little planning. To help plan a family meal at home for Family Day 2010, parents can also visit www.poweroffamilymeals.com where they'll find:
* Family meal time ideas and tips
* Recipes and menu planning
* Conversation starters
* Information on the importance of family meals
* Resources for Family Day
Family Day is a national movement to bring to light the importance of family dinners and the power of family meals. For more information about Family Day and to pledge to be a part of the movement visit www.CASAFamilyDay.org. Join The J.M. Smucker Company and CASA for the 10th Anniversary of Family Day on Monday, September 27th, 2010.
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Family Day is a day when parents can look forward to eating good food and sharing great conversations with their children and make family mealtime part of their traditions. In her book, The Surprising Power of Family Meals, Miriam Weinstein shows how this basic human institution helps nourish and strengthen our families today. Her book cites research that states families who eat together and share in the preparation of family meals become a stronger family unit with smarter, healthier and happier children. Family dinner also promotes better grades and fosters good relationships with parents: behaviors that The J.M. Smucker Company is proud to be a part of.
"Our company strongly believes in the power of sharing family meals and the tremendous importance that eating as a family can play in our lives," said Maribeth Badertscher, Vice President, Corporate Communications, The J.M. Smucker Company. "Family meals help family members connect with each other, teach children valuable life lessons and establish an important ritual that allows them to grow together."
Successful family meals begin with an idea and a little planning. To help plan a family meal at home for Family Day 2010, parents can also visit www.poweroffamilymeals.com where they'll find:
* Family meal time ideas and tips
* Recipes and menu planning
* Conversation starters
* Information on the importance of family meals
* Resources for Family Day
Family Day is a national movement to bring to light the importance of family dinners and the power of family meals. For more information about Family Day and to pledge to be a part of the movement visit www.CASAFamilyDay.org. Join The J.M. Smucker Company and CASA for the 10th Anniversary of Family Day on Monday, September 27th, 2010.
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Community News You Can Use
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Follow us on Twitter: @GAFrontPage
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.
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Click to read MORE news:
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Twitter: @FayetteFP
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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
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Mommy & Me Date Night at Truett's Grill in Morrow
On Saturday, September 25th, Truett’s Grill in Morrow will hold its first ever Mommy & Me Date Night from 4-8 pm. This event allows moms and children of all ages to come out and enjoy some quality time together. Truett’s Grill is making this night extra special by having decorations, goody bags, a special craft, interactive games for the moms and children to play and special appearances by Alvin and the Chipmunks and the Chick-fil-A Cow. We will have a photographer on hand to take a complimentary photo and capture these special moments. We hope that you will make plans to join us for this event.
Call Truett’s Grill at (770) 210-0500 to make reservations for this special Mommy & Me Date Night. You can also check out www.truettsgrillmorrow.com to find out about our other events.
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
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Call Truett’s Grill at (770) 210-0500 to make reservations for this special Mommy & Me Date Night. You can also check out www.truettsgrillmorrow.com to find out about our other events.
---
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
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Friday, September 17, 2010
A Dual Dinner with the Beam Family
A Bourbon Experience!
Enjoy a unique four course dinner where each course is an ingenious combination of exquisite dishes and the finest bourbon around. Meehan’s Public House Downtown, along with Chef Jordan Wakefield and Jim Beam are inviting you to experience premium bourbon like never before. For only $55, guests can enjoy a cocktail reception followed by a savory four course dinner. Reservations are required and can be made by contacting Meehan’s Public House Downtown at (404) 214-9821
What: A DUAL DINNER WITH THE BEAM FAMILY- A Bourbon Experience
When: Thursday, September 23, 2010
6:30pm
Where: Meehan’s Public House Downtown
180 Peachtree Street Atlanta, GA 30303
404.214.9821
www.meehansdowntown.com
Enjoy a unique four course dinner where each course is an ingenious combination of exquisite dishes and the finest bourbon around. Meehan’s Public House Downtown, along with Chef Jordan Wakefield and Jim Beam are inviting you to experience premium bourbon like never before. For only $55, guests can enjoy a cocktail reception followed by a savory four course dinner. Reservations are required and can be made by contacting Meehan’s Public House Downtown at (404) 214-9821
What: A DUAL DINNER WITH THE BEAM FAMILY- A Bourbon Experience
When: Thursday, September 23, 2010
6:30pm
Where: Meehan’s Public House Downtown
180 Peachtree Street Atlanta, GA 30303
404.214.9821
www.meehansdowntown.com
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