Chicago Restaurant Pastry Competition Season Three Trailer Released

Emmy-award-winning competition goes international in 2014 season

Chicago (December 17, 2013) – The first sneak peak of the competition on Season Three of the Emmy-award-winning Chicago Restaurant Pastry Competition (CRPC) is now available. The Season Three trailer went live on Monday, December 16, 2013 at midnight CST. Click here to view the trailer.
Viewers can now get the first glimpse of this year’s competitors, who are four of the world’s best pastry chefs, in what is dubbed CRPC “International”, as it marks the first year the competition was opened up to chefs from around the world.
Finalists were selected for their creativity and outstanding plated desserts, and were chosen from dozens of submissions made by elite pastry chefs internationally. The competition took place and was filmed in September 2013 at The Chicago School of Mold Making’s creative center in Oak Park, Ill.
“Each year, the competition gets fiercer and this season is more intense than ever,” says event organizer and 2013 Dessert Professional’s Top Ten Pastry Chef Jimmy MacMillan. “We’re excited to release the trailer to let viewers get a glimpse of the competitors, celebrity judges and some of the great products the chefs worked with this season. These chefs are masters at what they do and really elevate pastry arts. As we roll out the four episodes in 2014, viewers will learn so much from these chefs and pick up on some of their secret tips and incredible techniques.”
The competition will be released in four episodes on JMPurePastry.com starting in January 2014 with one episode airing per month through April 2014. The schedule of episodes is as follows:
Episode 1: January 20 – Third Time’s The Charm
Episode 2: February 17 – Mystery Casting Challenge
Episode 3: March 17 – Signature Plated Dessert
Episode 4: April 21 – Awards Reception at Grace


The Chef Finalists selected to compete in Season Three are:

Michaela Hapak Splendido Restaurant
Toronto, Ontario

Meg Galus NoMi Restaurant at Park Hyatt Chicago Chicago, Illinois
Jim Hutchison Winvian Relais & Chateaux
Morris, Connecticut

Sean Pera The Umstead Hotel & Spa Cary, North Carolina

This year’s celebrity judges will be superlative Pastry Chef Antonio Bachour from St. Regis Bal Harbour in Miami, Curtis Duffy from acclaimed restaurant Grace in Chicago, and avant garde globe-trotter Will Goldfarb representing Ku De Ta in Bali.
Season Three of the CRPC is made possible with the support of more than 10 sponsors including: Nielsen-Massey Vanillas, a manufacturer of the finest vanilla products and flavor extracts; Waring Commercial, a manufacturer of professional-quality appliances for the home, foodservice and laboratory industries; Steelite International, a manufacturer and supplier of tabletop ranges for the international hospitality industry; Wholesome Sweeteners, a leading provider of sustainable, environmentally and ethically responsible, great tasting sweeteners; PreGel America, a specialty dessert ingredients company; Midwest Foods, a specialty produce food distribution company; Will Powder, a producer of technical food ingredients; Frigomat, a company that manufactures ice cream machines; deZaan Gourmet, a producer of premium chocolate, cocoa powders, cocoa butter, chocolate batons, pralines; and Clifton Larsen Allen, a professional services and accountancy firm; and many more.

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About The Chicago Restaurant Pastry Competition:
The Chicago Restaurant Pastry Competition (CRPC) is a two-time Emmy award-winning pastry competition that is aired in a series of online videos. The competition asks four chef finalists to make eight plates of an original, unique, plated dessert and compete in two mystery challenges. All episodes of The Chicago Restaurant Pastry Competition are filmed at The Chicago School of Mold Making’s creative center in Oak Park, Ill.
The Chicago Restaurant Pastry Competition has received a number of accolades for its content and film style, including two Chicago Midwest Emmy Awards, a Telly Award, two Communicator Awards and two Hermes Awards. The videos were nominated for a 2013 James Beard Media Award. The video series has received over 40,000 views worldwide.
JMPurePastry, the Executive Producer of the series, is a Chicago-based pastry solutions group specializing in high quality, well designed media products for the restaurant, baking and hospitality industry. www.jmpurepastry.com.

Key Largo Food Fest is a Flavorful Catch for the Family

KEY LARGO, Florida Keys -- From waterfront docks to handheld forks, the Key Largo Stone Crab & Seafood Festival, set for Saturday and Sunday, Jan. 25-26, offers fresh local seafood, live musical entertainment, cooking demonstrations, contests and kids' fun.

Sponsored by the Key Largo Fisheries and Key Largo Merchants Association, the fifth annual event at Rowell's Marina, mile marker 104.5 bayside, is a delicious weekend of family fun, food and fish from local waters.

Attractions include artisan and amusement vendor booths, fireworks, a car show, live musical performances, face painting for kids, a magic show, a little mermaid contest, fishing workshops and the planned "return" of centuries-old pirate Black Caesar and his crew to give buccaneering demonstrations.

Each year rows of seafood booths serve up succulent stone crab claws, homemade smoked fish dip, conch fritters, chowders, tuna nachos, lobster and even landlubber favorites like chicken, sausage, burgers and hot dogs.

Local chefs take turns manning large cooking tents, offering attendees tips on how to devise and devour favorite Keys dishes, along with samples of items such as crab cakes, lobster and conch ceviche, grilled oysters and coconut mahi-mahi.

Festivalgoers also can compete in popular shrimp- or Key lime pie-eating contests.

Festival hours are 11 a.m. to 8 p.m. Saturday and 11 a.m. to 4 p.m. Sunday. Admission is $5 per adult and free for children age 12 and under. Pets and coolers are not allowed.

Event proceeds benefit Florida Keys charities.


Event website: www.fkrm.com/crabandseafood
Key Largo visitor information: www.fla-keys.com/keylargo or 800-822-1088
Social: facebook.com/floridakeysandkeywest · twitter.com/thefloridakeys · youtube.com/FloridaKeysTV

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Making the Case for Family Farming

See more at the FoodTank site.

Noosa Yogurt

TAKING NOOSA ON WALKABOUT JUST GOT EASIER: NEW NOOSA VARIETY PACK

The company’s new Variety Pack makes it easy to mix and match, and enjoy

a variety of Noosa Yoghurt anytime

BELLVUE, COLO. – Noosa Finest Yoghurt has just made it easier to enjoy an assortment of its Aussie-style, delicious indulgent yogurt anytime with the introduction of their new Variety Pack.

The variety pack features 12 convenient, four-ounce servings of Noosa in a mix of three flavors. This includes two fan favorites, Blueberry and Raspberry, along with the unique and increasingly popular Noosa Lemon. The variety pack has a suggested retail price of $9.99 and is now available at Costco stores across California.

“We’re excited to be providing a way to make it more convenient for our fans to enjoy Noosa Yoghurt when they’re on the go, or ‘walkabout’ as we say down under,” said Koel Thomae, co-founder of Noosa Finest Yoghurt. “This new four ounce Noosa is perfect for lunch boxes and snacks, with a variety of flavors to satisfy multiple Noosa cravings.”

Noosa Finest Yoghurt is made on-site at the family-owned Morning Fresh Dairy in Bellvue, Colo., and is free of artificial ingredients of any kind. All of Noosa Yoghurts are gluten free, probiotic, and made from happy cows that are never treated with rBGH.

About Noosa Finest Yoghurt

Noosa Finest Yoghurt was founded in 2009 by a collective of Aussie ex-pats and Colorado natives who set out to bring the best tasting Aussie style yoghurt to the U.S. Noosa Finest Yoghurt is sold in more than 5,000 grocery, natural and specialty stores nationwide, including Whole Foods, Target, Safeway, Kroger and The Fresh Market. Noosa is available in 10 flavors and is sold in 4-ounce variety packs and in individual 8- and 16-ounce cups. For more information, please visit www.noosayoghurt.com and “Like” us on Facebook - https://www.facebook.com/noosayoghurt.

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Wild Dunes Resort Culinary Experience

FOOD BEHIND THE SCENES:

 WILD DUNES RESORT INTRODUCES THE CHOOSE YOUR CHARLESTON CULINARY EXPERIENCE PACKAGE

CHARLESTON, S.C., OCTOBER 3, 2013 - Garnering praise from locals and hungry tourists alike, Charleston’s food scene continues to heat up. Wild Dunes Resort, located on a lush barrier island minutes from downtown Charleston, is providing guests with the opportunity to embrace their inner “foodie” with a package pairing beach vacation rental accommodations with one of four distinct culinary tours. Participants will meet the trailblazers behind Charleston’s buzz worthy restaurants and watering holes including top chefs, master mixologists, and local farmers.

Available now through December 31, 2013, the two-night Charleston, SC Culinary Experience Package starts at $209 per night, based on double occupancy and includes:

·         Nightly accommodations for two nights in a one-bedroom Resort Condo.

·         Guests choose one of the following four culinary tours:

o   Historic Downtown Culinary Tour: This 2½-hour tour focuses on the heart of downtown Charleston through exploring the area around the Old City Market. Each tour gives guests the opportunity to meet the managers, owners, and chefs of four restaurants, as well as sample specialty dishes from each. This tour is offered Mondays, Wednesdays, Thursdays and Fridays at 2 p.m.

o   Upper King Street Culinary Tour: This 2½-hour tour showcases many of Charleston’s up-and-coming chefs through exploration of King Street, north of Calhoun. Each tour visits four restaurants highlighting the trendy, upscale, and innovative food scene surrounding this area, a true display of the best Charleston has to offer. This tour is offered Mondays, Tuesdays, Thursdays and Fridays at 2 p.m.

o   Mixology Tour: This 1½-hour tour stops at three of Charleston’s buzz worthy bars to meet the master mixologists behind Charleston’s most delicious drinks. In addition to learning about Charleston’s cocktail culture, guests will be provided a specialty craft beverage at each of the three stops. This tour is offered on Mondays, Tuesdays, Wednesdays and Thursdays at 5:30 p.m.

o   Chef’s Showcase at the Farmers Market (Saturdays only): This 2-hour tour showcases Charleston’s critically acclaimed Farmers Market. In addition to meeting local farmers, the group helps pick out a selection of fruits, vegetables, and other ingredients. Those same ingredients are then sent to a partner restaurant as a walking tour of the surrounding area continues. The grand finale ends with a true farm-to-table meal at the partner restaurant, highlighting the previously chosen ingredients in a variety of perfectly prepared dishes. This tour is offered on Saturdays while the Charleston Farmers Market is open, from mid-April through mid-December at 9:30 a.m.

While on property, guests can enjoy tremendous resort offerings including 36 holes of golf, 17 tennis courts, nature excursions and eco-tours, salon and spa services, dining, recreational activities and miles of serene trails to bike, run or walk.

To make a reservation and learn more about Wild Dunes Resort, call 888.778.1876 or visit www.wilddunes.com. To book the Charleston, SC Culinary Experience Package use promo code EATCHS. Package must be booked one week in advance to arrange culinary tour.

About Wild Dunes Resort

Nestled on the northern tip of Isle of Palms, a lush barrier island off the coast of South Carolina, Wild Dunes Resort is located less than 30 minutes from the charm and grace of historic Charleston. The Resort occupies 1,600 acres of oceanfront paradise with a variety of accommodations ranging from the AAA Four-Diamond Rated Boardwalk Inn and The Village at Wild Dunes to private condos and luxury home vacation rentals. Offering a year-round menu of championship golf, nationally-ranked tennis, award-winning recreation, spa services and restaurant options, Wild Dunes Resort has been distinguished by many publications and associations as a top destination for families, golfers, tennis lovers, and meeting and event planners. It is one of more than 30 independent, upscale and luxury hotels, resorts and golf clubs in the United States managed by Destination Hotels & Resorts, the fourth largest independent hospitality management company in the country.  Visit Wild Dunes Resort online on Facebook, Twitter and Youtube.

About Destination Hotels & Resorts

Destination Hotels & Resorts is a privately held hospitality management company headquartered in Colorado. With nearly 40 independent, luxury and upscale hotels, resorts and golf clubs, Destination is the fourth largest hospitality management company in the country. The company’s portfolio features more than 9,100 guest rooms, 18 golf courses and 16 full-service spas. Destination Hotels & Resorts properties are located in key metropolitan and resort markets including Washington, D.C., Chicago, Seattle, Denver, San Diego, Santa Fe, Aspen, Phoenix, Portland, Palm Springs, Palos Verdes, Maui and Lake Tahoe. The company is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises.

For a complete list of properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com.

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Holiday Tips from THE DOCTORS

'Tis the season for celebration! The holidays just have a special magic, with friends and family gathering, customers flocking to retail stores and extravagant meals being prepared. However, this time of year also brings a great deal of holiday stress. THE DOCTORS unwrap the secrets you need to know for a happy and healthy holiday season: 

Healthy Holiday Party Tips:

•        Fill bowls and platters with healthy snacks, such as nuts, whole-grain crackers, low-fat cheese and air-popped popcorn.
•        Rather than serving salted mixed nuts or candied pecans, serve spiced toasted almonds. By replacing salt, oil and butter with cayenne pepper and thyme, you trim unwanted fat and add vitamin E, magnesium and fiber to the snack.
•        Serve fruit kabobs.
•        Swap chocolate peppermint bark for strawberries dipped in dark chocolate, which provide antioxidants, vitamin C and fiber.

Santa's Snack Tips:

·         Choose gingerbread cookies. They have fewer calories and are lower in fat than traditional cookies.
·         Serving sizes. One serving size of cookies should be no taller than the size of a lipstick container.
·         Start with a smoothie. Drinking a healthy smoothie early in the day will help fight hunger cravings and snacking throughout the day.

Holiday Safety Measures for Children: 

·         Watch for toxic chemicals like lead paint when buying presents for children.
·         Check for choking hazards! Make sure toys are large enough that children can’t swallow them.  Rule of thumb: If the toy is small enough to fit inside an empty toilet paper roll, then it could be a choking hazard for your child.
·         Keep holiday lights and decorations out of the way. Consider keeping ornaments and lights above the reach of small children and pets and only decorate the top part of the tree.

Dr. Stork’s Healthy Holiday Appetizers:

If you’re looking for a healthy, yet flavor-filled appetizer to serve your guests or bring to parties, Dr. Travis Stork offers two of his favorite crowd pleasers:

Rosemary-Garlic Olive Oil Bread Dip

Ingredients:

4 TBSP extra-virgin olive oil

1 garlic clove, smashed (or more to taste)

1/2 tsp fresh or dried rosemary leaves, chopped fine (or more to taste)

Instructions:

Blend all ingredients well.  Serve with whole-grain bread or whole-grain crackers

White Bean Spread

Ingredients:

1 16-oz can white beans, drained

2 garlic cloves

1 TBSP olive oil

1 TBSP plus 1 tsp fresh minced herbs, separated (use parsley, rosemary, thyme, cilantro, basil, or any other fresh herbs)

1 tsp lemon juice

Instructions:

Combine all ingredients except the 1 tsp minced fresh herbs in a food processor.  Process until creamy.  Spoon into a bowl; sprinkle with remaining herbs.  

Serve with fresh veggies, whole-grain bread, or whole-grain crackers.

Tune in to THE DOCTORS (check your local listings) for more tips for a healthy holiday season.

Baking Basics: A Recipe for Holiday Success

Waukegan, Ill. (December 2, 2013) – No matter what traditions your holiday season involves, holidays of all cultures seem to have one thing in common: baking. Food is an integral part of many celebrations, and whether it’s Christmas, Hanukah, Kwanzaa, or simply a family get-together, chances are good there’s a baked good in attendance.

“Holiday baking plays a fundamental role in many family traditions,” said Craig Nielsen, CEO, , Inc. “Following a few basic baking rules and using high-quality ingredients, such as Nielsen-Massey pure vanillas, are easy ways to guarantee that these traditions continue on for generations to come.”

Whether trying your hand at an old family recipe or experimenting with favorites from other holiday traditions this year, these baking basics will help ensure success in your kitchen:

• Stock the staples: Some staple ingredients, such as all-purpose flour, baking soda and baking powder, eggs, sugar, and vanilla show up in many recipes. Stocking higher quality ingredients will ensure that your holiday recipes benefit from complex and superior flavors. This year, add an organic, fair-trade vanilla – such as Nielsen-Massey Organic Fair-Trade Madagascar Bourbon Pure Vanilla Extract – to your pantry. Your family will love the superior vanilla flavor, and the farmers who grow the vanilla beans will benefit from receiving fair prices for their products.
• Prep for performance: Before diving into a new recipe, read it twice from beginning to end, and make sure you have all the necessary ingredients and bakeware items. Be sure to prep ingredients, utensils, and pans per the recipe directions, and remember to preheat your oven before you begin mixing ingredients. Finally, pre-measuring your ingredients helps ensure a smooth, uninterrupted process once it’s time to begin mixing.
• Cool for conclusion: Make sure to avoid the most common – and worst – baking mistake: impatience. Follow recipe directions for cooling your baked goods before attempting to remove them from the baking pan, sheet, or tray. You will be glad you waited when your baked goods come out of the pan without breaking, crumbling, or splitting.

For a chewy, flavorful cookie that your family will love, try these baking basics with this recipe for Chewy Macadamia Nut Cookies. The smooth, mellow flavor of Madagascar Bourbon Pure Vanilla pairs perfectly with rich brown sugar and delicate macadamia nuts, leaving your family begging for more. 

Chewy Macadamia Nut Cookies

Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
2 cups firmly packed dark brown sugar
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 eggs
3 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon cinnamon
1 cup chopped macadamia nuts

Directions:

Cream the butter, brown sugar and vanilla extract in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar and cinnamon and mix well. Stir in the macadamia nuts. Chill for two hours.

Preheat the oven to 350 degrees. Coat an insulated cookie sheet with nonstick cooking spray.

Shape the dough into 1-inch balls and place on the prepared cookie sheet. Bake for 15 to 18 minutes or until golden brown. Cool on a wire rack.

Makes three dozen.

Baking Tip:
When preparing bakery items such as cookies, here's a tip to enhance the flavor intensity of your product: cream the vanilla into the butter or shortening and sugar first. This step encapsulates the vanilla and helps prevent flavor loss in low mass/low moisture/high heat cookies. 

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans. Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, GMO-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

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Holiday Baking Tips

If there’s one downside to fabulous, food-filled holiday celebrations, it’s the gurgles and groans of post-feasting indigestion.

“We assume it’s because we overate, but for a lot of people, that pain and sick feeling may not be about how much you ate but what you ate,” says Kyra Bussanich, (www.kyrasbakeshop.com), three-time winner of The Food Network’s “Cupcake Wars” and author of a just-released recipe book, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle.

“About 2 million Americans have celiac disease – an auto-immune reaction to gluten, the protein in wheat,” says Bussanich, whose painful symptoms became life-threatening before she was finally diagnosed with the illness. “Most of those people aren’t diagnosed though, because the symptoms look like so many other intestinal ailments.”

People with celiac disease must completely avoid gluten, which is also in rye, and barley, to avoid a case of painful and gut-damaging indigestion. But, as Harvard Medical School reported earlier this year, avoiding gluten also appears to help people with less serious digestive issues.
“It really does seem to provide some improvement in gastrointestinal problems for a segment of the population," says Harvard assistant professor Dr. Daniel Leffler.

For Bussanich, a chef, there was no choice: One speck of gluten would make her ill. But she refused to give up pastries, cakes and other treats, so she perfected gluten-free varieties. Her award-winning desserts left their flour-based competition in crumbs on “Cupcakes Wars” in 2011 and 2012, and she was a runner-up on the show’s “Cupcake Champion.”
Bussanich offers these tips for whipping up gluten-free baked goods this holiday season:

• If you’re following a recipe, don’t substitute the listed flour or starch with another type unless you’re familiar with its properties. There are many different types of gluten-free flours and starches, including millet, sorghum and sweet white rice flour, and potato and tapioca starches. Each has its own idiosyncrasies. For example, millet flour has a slightly nutty flavor and is well-suited for goods with a hearty texture. Sweet white rice flour holds moisture well and is good for recipes that have a slight gumminess to them. Potato starch is light and good for fluffy cakes.
• Use eggs and butter at room temperature. Eggs are often used as a binder, the protein that substitutes for the missing gluten. Eggs and butter are both easier to work with when used at room temperature, and room-temperature egg whites whip up fluffier. If you forget to pull the butter out of the refrigerator beforehand, heat it for 7 to 12 seconds in the microwave. Put cold eggs in warm (not hot) water for 30 to 60 seconds.
• Don’t overwork batter and dough with xanthan gum in it. Corn-based xanthan gum is often used as a stabilizer and thickener in gluten-free baked goods, sauces, dressings and soups. Once this ingredient is added, overworking the dough can give it a slimy, gummy texture, and cause it to lose flavor. (A good substitute for xanthan gum is ground psyllium seed husk.)
• Heat higher, cream longer for lighter cakes. One complaint people sometimes have about gluten-free baked goods is that they’re too dense. To prevent this, try setting the oven temperature 25 degrees warmer than you would for flour. This will cause the butter in the recipe to release its water as steam, which helps the cake rise quickly. Also, cream eggs and butter together longer – about 10 minutes – than you would for flour cakes.

Try some gluten-free desserts and maybe your holidays will be indigestion-free this year, Bussanich says.

“If your recipe doesn’t turn out wonderfully the first time, don’t give up,” she says. “I promise you, anyone can make delicious gluten-free desserts. It just may take a little practice.”

New YoBelly App Reveals Individuals’ Food Zodiacs

All Signs Point to Dine: New YoBelly App Reveals Individuals’ Food Zodiacs
New App Leverages Individuals’ Preferences and Locations to Find their Best Mealtime Matches

LOS ANGELES, CA – November 4, 2013 – YoBelly, a free-to-download app for hungry bellies, is answering the question “Where should we eat?” once and for all.  Leveraging individuals’ specific food preferences and their locations, the newly launched app assigns each user a personal “food zodiac” to guide them in their dining adventures.  Pooling from over 60 different cuisines and millions of menu items from top restaurants nationwide, YoBelly is tastefully aligning patrons with their ideal restaurant dishes.  Consider it the new matchmaking app leading to thousands of happy unions (between dish and belly, that is)."

After downloading the YoBelly app to any Android or iPhone, users will be asked a series of detailed questions pertaining to their food habits and taste.  Once the survey is completed, individuals will be assigned a “food zodiac” or avatar, such as a bear, lion, or gazelle.  Users will then be sent YoBelly dish recommendations from a diverse selection of restaurants selected specifically for their avatar.

“Whether you have a restrictive diet that omits dairy or gluten, or whether you are simply a meat and potatoes type of person, I think we can all agree: eating is personal,” says Herman Spencer, Founder of YoBelly.  “We wanted to create a more streamlined system for finding the right meal when dining out, something less tedious than combing through thousands of search results and reviews.  Reviews selected for you on YoBelly are from individuals with your same food zodiac.  After all, why would a ‘lion’ care what a ‘gazelle’ thinks of a BBQ joint?”

What’s more, YoBelly is going beyond the obvious menu items for a given food zodiac and expanding users’ culinary horizons by recommending more adventurous palette-pleasing dishes as well. So, what happens when a gazelle and bear make lunch plans?  YoBelly caters to group settings too.  Users can create “Eatvents” where, based on food zodiacs and individuals’ locations, YoBelly will select the best restaurant choices for the entire group.

“Not only is YoBelly a recipe for absolute dining satisfaction, but it is also an amazing asset for any restaurateur looking to expand their business and learn more about their patrons.  That’s because YoBelly is like free marketing,” says Spencer.  “After signing up, each restaurant dish will be classified using 100 data points from areas as broad as cuisine type to as detailed as a dish’s texture.  Using this information, YoBelly recommends your restaurant to the patrons that are sure to enjoy it most.”

If the way to a heart truly is through the stomach, YoBelly’s breakthrough dish-to-belly matchmaking system is sure to enter the hearts of millions of restaurants and patrons across the country.

For more information or to download YoBelly now, please visit the Apple Store (https://itunes.apple.com/us/app/yobelly/id602828996?mt=8) or Google Play (https://play.google.com/store/apps/details?id=com.dealentra.app).