Red Velvet Oreos

Just stumbled across a post at The Verge about Red Velvet Oreos and why they are probably fake. I had actually suggest Red Velvet Oreos to Nabisco through Twitter as early as September 2012, and maybe even earlier than that via e-mail to them.

I have to say that I'm not too sure about the reasoning The Verge uses to claim these are fake items. For one, they say they couldn't be real because Oreos only use chocolate or golden cookies. But there used to be a time when they only used chocolate and then later the golden vanilla ones came along. So there's precedent for new cookies flavors getting introduced. Of course, there was also a time when there was only one Oreo product, period. And Double Stuf was the first innovation.

The Verge also says that Red Velvet Oreos are fake because a Facebook group claims it was just for a school project. But none of the pictures shown at that Facebook group match the image shown in the Verge article. Odd...

And as far as the package size goes, I wouldn't say that's a deal-breaker by any means. If someone was purposely faking it it seems like they would go to extra lengths to match existing package sizes.

Now, none of these things mean Red Velvet Oreos are real. I'm just saying that The Verge's reasoning that they are definitely fake is not totally impeccable. I will also conclude this post by pointing to this Tweet.

UPDATE: The Verge has updated their piece to say it might not be fake.

Elbows Mac n' Cheese Teams Up With Breast Cancer Angels

Elbows Mac n’ Cheese Teams Up with Breast Cancer Angels to Support Those in Treatment and Their Families

OC-Based Mac n’ Cheese Eatery to Donate 10 Percent of Gross Receipts on National Pasta Day (Oct. 17); Invites Community to Join In Giving Back

ORANGE COUNTY Calif. – Oct. 6, 2014 – Elbows Mac n’ Cheese, the famous OC-based mac n’ cheese eatery known for its blend of classic American home cooking with gourmet international inspiration, is partnering with Breast Cancer Angels in honor of Breast Cancer Awareness Month. On Friday, Oct. 17, 2014, in honor of National Pasta Day and Breast Cancer Awareness Month, Elbows Mac n’ Cheese will donate 10 percent of gross receipts from both its Brea and Cerritos, Calif., locations in support of those currently undergoing breast cancer treatment, and their families. Guests are invited to visit either Elbows Mac n’ Cheese restaurant location on Oct. 17, and a portion of their purchase will automatically be donated to the 501(c)3 nonprofit organization.

Breast Cancer Angels is an emergency necessities of life resource with a mission to provide financial and emotional assistance for people as they endure treatment for breast cancer. As corporate sponsorship pays for overhead, 100 percent (100%) of donations go directly to assist women and men in treatment. Breast Cancer Angels currently serves over 120 families a month who have a combined total of more than 130 children. Breast Cancer Angels assists in Orange County, Long Beach/South Bay, and San Diego, allowing the money raised in specific communities, such as Orange County, to benefit those undergoing treatment in the same communities, the epitome of truly helping a neighbor.

“At Elbows Mac n’ Cheese, we’re passionate about giving back and supporting the community,” said Punita Patel, owner and co-founder of Elbows Mac n’ Cheese. “Breast Cancer Angels is an incredible organization. Not only does it support the individual undergoing treatment, but also the family. Handling everything from grocery bills and housing needs to legal assistance and transportation. By providing this type of peace of mind, those in treatment and their families can focus on what’s important: their health and being together.”

Donations from this partnership will support Breast Cancer Angels’ programs and directly benefit those undergoing treatment in the Cerritos and Brea communities. Breast Cancer Angels’ programs include:

-       Food – the average grocery bill per household is $250 per month. Breast Cancer Angels provides those undergoing treatment with gift cards to the grocery market of their choice.
-       Housing – Breast Cancer Angels assists with emergency housing costs, up to $500 per month.
-       Clothing – throughout the year, Breast Cancer Angels provides gift cards to local stores for the children of those undergoing treatment.
-       Medical costs – understanding the extreme burden of mounting medical bills, Breast Cancer Angels, works to ensure that those undergoing treatment can continue treatment regardless of their ability to pay.
-       Transportation – Breast Cancer Angels provides gas cards or bus passes to ensure that those undergoing treatment can get to scheduled doctors’ appointments.

Offerings guests a casual gourmet dining experience that caters to consumers’ busy lifestyles, Elbows Mac n’ Cheese is a place where high-quality, fresh ingredients are a priority and service standards meet those of the best restaurants. Elbows Mac n’ Cheese uses fresh vegetables, gourmet cheeses and high-quality meats to create signature dishes and specialty creations, including “Living Fajita Loca,”“Do You Want a Pizza Me,” “So Shellfish” and “Cajun Sensation,” all designed to make guests melt.  Additionally, with its “build your own” mac n’ cheese offering, the cuisine combinations are endless. Elbows Mac n’ Cheese’s menu also includes fresh salads, classic soups and gourmet melts. Regular restaurant hours for both locations are Sunday through Thursday, 11:00 a.m. to 9:00 p.m., and Friday through Saturday, 11:00 a.m. to 10:00 p.m.

For more information on Elbows Mac n’ Cheese, please visit www.elbowsmacncheese.com or join the conversation on Facebook and Twitter. 

About Elbows Mac n’ Cheese

Elbows Mac n’ Cheese is owner owned and operated with two restaurants, in Brea, Calif., and Cerritos, Calif. The restaurant brings a new twist to an American comfort food favorite: Mac n’ Cheese. A place where high-quality, fresh ingredients are a priority and service standards meet those of the best restaurants, Elbows Mac n’ Cheese was founded in 2011 to blend classic American home cooking with gourmet international inspiration. Designed to be quick, comforting and delicious, Elbows Mac n’ Cheese is the kind of place where everyone will feel at home. For more information, visit www.elbowsmacncheese.com.

About Breast Cancer Angels

Breast Cancer Angels, an emergency necessities of life resource with a mission to provide financial and emotional assistance for people as they endure treatment for breast cancer.

Breast Cancer Angels assists in Orange County, Long Beach/South Bay, and San Diego. Breast Cancer Angels is an independent, not for profit 501(c) 3 organization and currently assists 120 clients per-month who have a combined total of 133 children. Breast Cancer Angels programs include housing, clothing and other needs, food, medical co-pays, gas/transportation, a pro-bono legal service, and more.  The money raised in a community will go to help a family in that same community, allowing donors to truly help a neighbor. Corporate sponsorship pays overhead costs, allowing the organization to give 100% of all other donations to assist women and men in treatment, and their families. For more information, visit www.breastcancerangels.org.

Quest Nutrition Bites Into New Snack Category

FOR IMMEDIATE RELEASE

A CRUNCH HEARD ‘ROUND THE WORLD . . .

QUEST NUTRITION BITES INTO NEW SNACK CATEGORY
WITH INTRODUCTION OF QUEST PROTEIN CHIPS!

High-Protein, Low-Carb, Gluten Free Chips Comparable to Flagship Quest Bar

Los Angeles, CA (July 25, 2014) – Quest Nutrition introduces the world’s first high-protein snack potato chip, offering consumers a revolutionary potato chip experience that’s actually good for you instead of being just “less bad”. Quest Protein Chips are the latest innovation from the makers of the #1-selling protein bar whose mission is to reinvent food by marrying amazing taste with perfect nutrition.  Quest Protein Chips are available for pre-order now and will be available for sale on Tuesday, July 29, 2014. Quest Protein Chips are sold exclusively via the Quest website (www.QuestNutrition.com) before launching at retail later this summer.

Two years in development, each personal size bag of Quest Protein Chips boast a full 21 grams of high-quality whey-and milk-based protein, only 5 grams of carbohydrates and are low in fat (1.5 grams). Quest Protein Chips have a percentage of calories from protein that is superior to many of the top-selling protein powders on the market. These revolutionary baked, gluten free chips will debut in three varieties – Sea Salt, Barbecue, and Cheddar & Sour Cream – with other flavors and sizes to come. 

“At Quest Nutrition our goal is to revolutionize food by making healthy versions of traditionally unhealthy foods that people love to eat. We’re excited to introduce a product that delivers all the fun of potato chips with the health benefits of a high-quality protein meal,” said President and Co-founder Tom Bilyeu.  “With the rollout of Quest Protein Chips, we hope to show our community of users that we are working tirelessly to give them the products they’ve always wished existed.”

About Quest Nutrition

Quest Nutrition is headquartered in Los Angeles, California.  Its products are available in more than 6,000 locations across all 50 states, in such retail stores as GNC, Vitamin Shoppe and Whole Foods Markets, as well as internationally in Canada, Australia, United Kingdom, Brazil, Russia and other countries worldwide.  Quest products are also available through the website, www.QuestNutrition.com.  Follow on Facebook, Twitter, Instagram, Pinterest and Google+ or via the hashtag #CheatClean.

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Santa Ana Farmers’ Market Debuts March 27

 The newest addition to Downtown offers fresh produce, artisan foods, and specialty items from local farms and vendors in an engaging, outdoor setting.

[Santa Ana, Calif.] –  The Santa Ana Farmers’ Market comes to life Thursday, March 27 from 2 p.m. to 8 p.m., and continues every following Thursday, rain or shine. The market features locally farmed produce, eggs, and meat, along with artisan foods from specialty vendors. The community-oriented event teams up with local residents, restaurants, and organizations to bring Santa Ana a thoughtful, quality market fit for all ages and every walk of life.

The Downtown area continues to experience a revitalization period, and the new market offers a fresh take on neighborhood shopping. Craft vendors like Santa Ana’s own Bread Artisan Bakery will offer fine baked goods and breads. Taart Pan gives passersby an opportunity to indulge in beautifully crafted hand pies and desserts made with natural ingredients. Niche products like Laguna Salt Company’s environmentally sound, whole mineral sea salts will gain new exposure at the public market. Massey Honey also caters to specialty shoppers with their Yorba Linda harvested, 100% raw honey that comes in various flavors including wildflower, orange blossom, and avocado.

Produce and meats are an integral part of farmers markets, and Santa Ana is proud to feature the finest family farms and ranches in Southern California. Sunny Cal Farms has grown produce in The Golden State for the past 100 years, and will offer Santa Ana countless varieties of stone fruit, pomegranates, citrus, dried fruit, and nuts. Da-Le Ranch brings grass-fed beef, lamb, chicken, pork, eggs, and various game from Lake Elsinore. Gaytan Family Farms furthers the produce options with year round, locally grown vegetable offerings. Gaytan Family Farms is also proud to accept WIC.

The Santa Ana Farmers’ Market fuses community, family farms, and small businesses to serve as the newest element in the burgeoning Downtown area. Various local restaurants will be sourcing directly from the market and participating in weekly specials for those who shop at the market and then dine in the downtown. For more information visit http://dtsafarmersmarket.com.

The New Southwest Cookbook

Classic Flavors with a Modern Twist

Was recently sent a copy of The New Southwest: Classic Flavors with a Modern Twist cookbook by Meagan Micozzi, who runs the Scarletta Bakes blog, and published by Hippocrene Books. Meagan moved from the East Coast to Arizona where she encountered and was intrigued by Southwestern cuisine, a style that blends Mexican, Native American and American cuisines. She dove right in to learning all about the Southwestern style, including its flavors for breakfast, lunch, dinner, dessert and more. Her immersion in the topic led her to start her popular blog, which eventually led to the creation of this cookbook. The recipes in the cookbook are all new so they can't be found on the blog, which is fine, because with as much time as I spend on the Internet sometimes I have to take my eyes off of the computer monitor and just read some traditional print.

I've gone through my review copy and left little Post-It flags on all the recipes I wanted to try. I ended up lots of flags sticking out of the book. The book strikes a good balance between traditional and contemporary. There's recipes for Navajo Fry Bread and Chorizo but there's also Vegan Puffy Tacos and Peanut Butter & Jelly Empanadas. And then there's Fancified Frito Pie. Oh, and Avocado Doughnuts. So, with this cookbook you can be traditional without being boring. Right now I'm headed out to pick up some of the ingredients. The first recipe I'll be trying is the Caramel-soaked Mexican Chocolate Pancakes… and then the Skillet-baked Corn Pudding… and then the Hatch Chile Cheeseburgers…

Valentine's or Singles Awareness Day?

Was recently sent a press release about new "Halo Top ice cream, the first ever, low calorie ice cream that’s non-gmo, 100% natural, high in protein and fiber, and sweetened with organic stevia to lower the sugar content!" That makes it good whether this February 14th you will be celebrating Valentine's or Singles Awareness Day. The press release goes on to say:

Made with cage-free egg whites and skim milk, 1 pint of Halo Top Vanilla Bean contains 280 calories, 28g protein and 16g net carbs. Compare that to the 1,080 calories, 16g of protein and 96g net carbs in a pint of Haagen-Dazs Vanilla Bean Ice Cream! In addition to containing no cheap corn syrup, no artificial sweeteners, and no synthetic growth hormones and being completely free of gluten, trans fat and gelatin (making it vegetarian friendly), Halo Top is lovingly crafted with premium ingredients like authentic Belgian chocolate, pure Madagascar vanilla, and real California lemons and strawberries (move over fake “strawberry swirl!”) to make the taste heavenly.

I had actually tried the Vanilla kind last August and made a dark chocolate Kit Kat, vanilla, peanut butter, and cinnamon shake with it.

And last night I got some of the Strawberry kind, so tonight I am making a Halo Top Strawberry & Cap'n Crunch Malt. Purely experimental:

Official Site | Facebook Page

Middle Keys' Largest Seafood Festival Returns March 8-9

MARATHON, Florida Keys -- Seafood lovers can savor a "fisherman-to-fork" feast of indigenous fish, shrimp, lobster and stone crab claws at Marathon's sumptuous signature foodie fair, the Original Marathon Seafood Festival, set for Saturday and Sunday, March 8-9.

More than 20,000 revelers are expected to descend on Marathon Community Park, mile marker 49 oceanside, to munch on mahi-mahi, crackers piled high with creamy smoked fish dip and conch served four ways: as ceviche, chowder, fried golden fritters and bun-hugging "conchwurst" sausage.

Festival hours are 10 a.m. to 9 p.m. Saturday and 11 a.m. to 5 p.m. Sunday.

Decades of experience and help from scores of fishing families committed to serving their community keep local fishermen and their wives involved in the event each year, along with scores of volunteers.

Keys Fisheries, which processes fishermen's catches for its busy market and restaurant, has space large enough to prepare the festival's feast: a whopping 2,750 pounds of whole lobster, 1,400 pounds of mahi-mahi (dolphin), 1,000 pounds of stone crab claws, 750 pounds of Key West pink shrimp, 200 pounds of fish dip, 80 gallons of conch chowder and 50 gallons of conch ceviche. From the west coast of Florida come 75 bushels of oysters and 75 bags of clams.

Local chefs offer up their talents to prepare the foods according to Keys-based recipes. Save room for the sweets booth, an extravaganza of fresh Key lime pies, baked goods and cakes, cool smoothies and icy treats -- all crafted locally.

The family-friendly event also features a Keys artists' village and art show, raffle giveaways and prizes including a cooler stocked with fresh Keys seafood awaiting one lucky attendee. Children's games and more than 200 vendor and information booths are to dot the park, offering a variety of wares, nautical items, tropical apparel and accessories, plants, flowers, boats and material about watersports and organizations.

Live music performances are slated all weekend. The lineup includes favorite Keys entertainers as well as South Florida's country music favorite Amber Leigh, scheduled to perform Sunday.

The springtime weekend celebrates the area's commercial fishing heritage and raises funds for local scholarship programs. To date, nearly $75,000 has been awarded to Marathon High School students through the Marathon chapter of the Organized Fishermen of Florida, a statewide group that represents the interests and well-being of the commercial fishing industries.

Admission is $5 per adult. Children age 10 and under are admitted free when accompanied by a paying adult.

The festival is co-sponsored by the Greater Marathon Chamber of Commerce.


Event information: www.marathonseafoodfestival.com
Marathon visitor information: www.fla-keys.com/marathon or 1-800-262-7284
Social: facebook.com/floridakeysandkeywest · twitter.com/thefloridakeys · youtube.com/FloridaKeysTV

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Beverage-Air® Celebrates 70 Years of American Innovation

WINSTON-SALEM, NC (January 9, 2014) – Beverage-Air, manufacturer of a complete line of commercial refrigeration products, announced today that 2014 marks the 70th anniversary of the company.

Beverage-Air, founded in 1944 by John Buffington in Punxsutawney, PA, became the leader in the foodservice industry by inventing the first horizontal, forced-air cooler in the Deep Well Series. The company was then known as The Punxsutawney Company with a trade name of “Beverage-Air.”

As the business steadily grew and the demand for commercial refrigeration products increased, John brought his brother Herman Buffington on board to help continue to grow the business. This venture would help to make Beverage-Air a nationwide commercial brand by the late 1950’s and early 1960’s.

By 1950, Beverage-Air further developed the “air cooled beverage system” for horizontal coolers and expanded the product line to include shallow wells, club bars, dairy models, cube makers and direct draw systems.

With business booming in 1958, the decision was made to build a new manufacturing facility in Spartanburg, SC. This facility became the corporate headquarters and the company was renamed Beverage-Air. The industry’s first glass door merchandisers and reach-in coolers were produced at this facility beginning in 1966.

To accommodate continued growth in 1969, a second facility was built in Brookville, PA. The original Punxsutawney Company closed its doors and all operations were moved to Brookville and Spartanburg. These facilities would see numerous expansions between 1972 and 1990. To meet customer demands and manufacturing requirements, Beverage-Air constructed a third facility in Honea Path, SC in 1995.

Throughout the years, the company changed ownership by way of several acquisitions. In 1972, Buffington sold the company to Tannetics, Inc., and was operated by Clinton G. Gerlach. Tannetics was sold to Gerlach Industries, Inc. in 1983. Gerlach Industries, Inc. made the decision to sell the company to Specialty Equipment Companies, Inc. in 1986. Beverage-Air remained a part of Specialty Equipment until it was sold to Carrier Corporation, a subsidiary of United Technologies Corporation in the year 2000.

Finally in 2008, the Ali Group acquired Beverage-Air. The Ali Group is the largest and most diversified global leader in the foodservice equipment industry, consisting of 76 brands worldwide.

In 2010, the corporate headquarters was relocated to a newly constructed, LEED® certified facility in Winston-Salem, NC where it remains today as part of the Ali Group North America Campus.

In commemoration of its 70th anniversary, Beverage-Air has published a collectible 2014 Calendar that illustrates old/new model innovations with product benefits and features throughout the years. To receive a copy of the limited edition calendar, please contact Beverage-Air at sales@bevair.com.

For 70 years, Beverage-Air has been dedicated to being the leader in innovative refrigeration equipment solutions. The goal of the company is to blend its heritage of leadership, exceptional product quality, and solution based engineering to provide customers with a comprehensive range of refrigeration equipment and unmatched aftermarket service. Beverage-Air is a global leader and preferred manufacturer for commercial refrigeration products in the foodservice industry.

About Beverage-Air
Beverage-Air is a division of the Ali Group based in Winston-Salem, NC. Founded in 1944 by John Buffington, Beverage-Air is a leading manufacturer of commercial refrigeration equipment to the foodservice industry.

Beverage-Air provides the best value, most diverse product offering, and unmatched quality in the commercial refrigeration equipment industry. Products include reach-in refrigerators and freezers, worktop and undercounters, sandwich and pizza food preparation units, chef bases, blast chillers, glass door merchandisers, school milk coolers,open-air merchandisers, bar equipment including: backbar, deep well, and direct draw models. With 70 years of experience in designing and building commercial refrigeration products, Beverage-Air and its employees are dedicated to excellence in engineering, manufacturing and customer service. Beverage-Air products are manufactured in Brookville, PA, with corporate headquarters located in Winston-Salem, NC.

For more information on Beverage-Air products and services, please visit www.beverage-air.com.

Langham Huntington, Pasadena Reveals 100th Anniversary Plans

The Langham Huntington, Pasadena Commemorates 100 Years of Enchanting Hospitality

100^th anniversary of The Huntington Hotel extends through 2014, includes upcoming spa renovation, Special rooms package and a host of added benefits

PASADENA, Calif. – January 8, 2014 – The Langham Huntington, Pasadena, an iconic landmark hotel in one of Southern California’s favorite cities, is celebrating its 100^th anniversary as The Huntington Hotel, with a new overnight package and a host of commemorative offerings.

Guests who reserve this year’s “Celebrate a Century” anniversary package will enjoy a daily $100 resort credit, two signature 100^th anniversary cocktails in The Tap Room, complimentary valet parking and a self-guided historical tour map of the 23-acre property. The Celebrate a Century anniversary package starts at $339 per night and is offered until December 29, 2014. The included resort credit may be used for dining, beverages, spa and The Flavours of Langham.

A host of special dining experiences will also highlight this year’s 100^th Anniversary calendar, to include The Tap Room’s new Huntington 100 martini, featuring three ounces of Double Cross Vodka and .38 ounce of Domaine de Canton Ginger Liqueur. With a total liquid count of 100 milliliters, the Huntington 100 is shaken, strained and served in a martini glass which is gold-rimmed with sugar, gold dust and ginger powder for $16.

The Tap Room will also celebrate this year’s anniversary with $100 historic cognac tastes, while The Royce Wood-Fired Steakhouse will offer a year-long celebration starter of One Dozen Oysters and Perrier-Jouët Champagne for two, priced at $100.

A celebratory 100-Year Anniversary Tea will be offered by The Langham Huntington, Pasadena on June 10, 2014, to be presented at 1865 pricing and to feature pastries inspired by the jewelry collection of one the hotel’s early co-owners, the glamorous Arabella “Belle” Huntington. Belle Huntington’s famous jewels were purchased in 1926 by acclaimed jeweler Harry Winston, and they continue to inspire luxury pieces today.

A creative family tea tradition will also launch this spring when The Langham Huntington, Pasadena introduces Imagine Tea – an enchanting new quarterly tea experience especially for visitors under the age of 12. Young tea guests will be invited to attend this child-friendly afternoon tea, dressed in any costume which enchants or inspires them, with the tea menu to include flavorful children’s mini-sandwiches and desserts, as well as Langham pink lemonade, hot cocoa, and a selection of freshly-brewed caffeine-free teas.

For guests enjoying the hotel’s elegant Lobby Lounge, a 100-year timeline inclusive of historical photographs will be on high-profile display throughout 2014, to be complemented by pre-reservable property history tours led by Langham Service Stylists. The hotel will also re-open its newly renovated spa in late spring, and it will soon launch a Facebook anniversary competition called “100 Years of Memories.” During this year-long Facebook search, former guests will be invited to share photographs and memories of their property visits over the years, with the winner to receive a complimentary stay in the two-story Tournament of Roses Presidential Suite.

Also just announced, and destined to be a noteworthy highlight of the 100^th Anniversary year, the hotel’s $100,000 Proposal of the Century package provides a one-of-a-kind luxury marriage proposal experience. Featuring two nights in the hotel’s Tournament of Roses Presidential Suite, a chauffeur-driven ride to the Rose Bowl Stadium via Bentley Flying Spur, and an exclusive performance by the 40-piece Pasadena Symphony Orchestra, the Proposal of the Century takes place as a private couple’s experience at Pasadena’s landmark Rose Bowl Stadium. Celebrating this month’s 100^th anniversary of the Tournament of Roses football game as well as the 125^th anniversary of Pasadena’s famed Rose Parade, the legendary Rose Bowl Stadium is a National Historic Landmark with more than 100,000 seats. It is a close neighbor of The Langham Huntington, Pasadena.

For more information about the 100^th Anniversary, or to make room and package reservations, please call 626-568-3900 or visit http://pasadena.langhamhotels.com.  The Langham Huntington, Pasadena is located at 1401 S. Oak Knoll Ave., Pasadena, CA 91106.

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About The Langham Huntington, Pasadena

Capturing the grace and elegance of classic Southern California, The Langham Huntington is an iconic landmark hotel located at the base of the picturesque San Gabriel Mountains, just minutes from downtown Los Angeles in beautiful Pasadena. A renowned Pasadena hotel, the property features 380 guestrooms including 38 suites, eight cottages, world-class dining and an award-winning spa featuring treatments based upon Traditional Chinese Medicine.

"Food as a Lifestyle" Brings Maximum Flavor as a New Chef Reality Show

FOR IMMEDIATE RELEASE

Foodable WebTV Network Brings "Maximum Flavor"
with New Chef Reality Show

Food as a Lifestyle is the first reality show of its kind, giving viewers a behind-the-scenes look at what it means to be a chef

MIAMI, December 23, 2013 - Foodable WebTV Network is excited to announce a new partnership with Miami celebrity chef Adrianne Calvo, who will be the first featured chef in the Network’s new chef reality show, "Food as a Lifestyle". Filming for the show began October.

The show shadows Chef Adrianne, Owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, to give viewers real insight into the life of a chef and what it takes to make food your life.

"Food as a Lifestyle" is the Network’s first franchise-model show and will eventually feature different chefs in each major food city. The first episode focuses on showcasing the passion and teamwork it takes to make it in the restaurant business. To check out episode one, search YouTube channel foodaslifetv's "Food as a Lifestyle: Orchestrated Chaos".Interested viewers may want to be on the lookout for more episodes, coming soon on FoodableTV.com.

“We’re attempting something that’s never been done before, creating a real reality show as it affects the life of a restaurant chef, industry operator, and how this actually affects the consumers they serve,” said Foodable founder and executive producer Paul Barron.

Aside from being a restaurateur, Calvo has two cookbooks under her belt, a recurring television segment on NBC Miami, and her own foundation "Make It Count", which she started in support of St. Jude Children’s Research Hospital. Known for bringing 'dark dining' to the local scene, she has also made several TV appearances, in the local community and nationwide.

Foodable founder, and executive producer Paul Barron merges his background in social, publishing and producing to bring the new concept to life. He began building Foodable WebTV Network over three years ago, as the first media platform that merges content not only for the pro-foodie crowd, but industry leaders, restaurateurs and chefs, as well.


ABOUT FOODABLE WEBTV NETWORK (www.foodabletv.com)
Founded by DigitalCoCo and led by Paul Barron, the Foodable WebTV Network is a content platform for the restaurant and hospitality industry, covering trade and prosumer content. With six city blogs, a national blog, 10 WebTV shows, on-location and in-studio, and a social media audience of over 400,000, Foodable Network is a go-to content provider for restaurant and hospitality professionals. Foodable is currently on track to hit more than 250 million impressions in the first year of the network.

Asian Pickles

Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, India, Indonesia, and Beyond

By Karen Solomon

On Sale June 10, 2014

For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East’s diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East – including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more – Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources. 

ON-TREND: Pickling in general, and Asian pickling in particular, is a hot culinary category. Although pickling is a time-honored food tradition, chefs, bartenders, and the food media are enthusiastically embracing new methods and uses.

NOVEL PRODUCT RELEASE: Four ebooklets were published in lead-up to the print book (Japan: Fall 2012, Korea: Spring 2013, China: Summer 2013, and India: Fall 2013). These recipes will be combined with additional recipes from Indonesia, Vietnam, and the Philippines in this comprehensive print and ebook.

Asian Pickles is a DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.

Memphis at the Santora and Detroit Bar Plan to Change Ownership

FOR IMMEDIATE RELEASE – January 13, 2014

Memphis at the Santora and Detroit Bar Plan to Change Ownership First Quarter

[Santa Ana & Costa Mesa – CA] – The Memphis Group announced that the Downtown Santa Ana restaurant location, Memphis at the Santora and the Costa Mesa live music venue, Detroit Bar, will plan to change ownership in the first quarter of this year to begin a new era in music and culinary experiences in the community.

Memphis at the Santora was the second restaurant in the group’s portfolio. The location opened in 2002, following the launch of the flagship Memphis Café location in Costa Mesa that opened in 1995. Like the Café, Memphis at the Santora featured the restaurant group’s unique chic spin on classic Southern comfort food and also presented nightly live entertainment and special events. The new tenants of the Memphis at the Santora location plan to open a contemporary Mexican fare restaurant called The Concept – the Art of Mexican Food.

Detroit Bar in Costa Mesa served as a staple live music venue and an integral part of the OC music community since 2001. The venue presented internationally recognized artists and up and coming local acts of all musical genres seven nights a week. Ownership has been transferred to Jeff Chon and the Wayfarer Group, LLC. Jeff Chon is the current owner of Newport Beach restaurant, The Alley and Costa Mesa eatery, Tabu Shabu. He plans to revitalize the venue as the Wayfarer – A House of Social Provisions, continuing Detroit Bar’s legacy of presenting live music and also serving classic pub fare with a twist on modern gastronomy.  

The Memphis Group partners are pleased with both changes of ownership and plan to focus the group’s efforts on the Memphis Café flagship location, Memphis Catering & Events division and Tin Lizzie Saloon.

“Condensing the Memphis Group portfolio of venues makes the most sense for us right now and will allow us to focus on the core of our business. We are thrilled the legacies of culinary and live music will carry on in both locations and look forward to continuing to service the community through Memphis Café, Tin Lizzie special events and future projects” commented Dan Bradley, CEO of The Memphis Group.

For more information on the Memphis Group please visit http://memphiscafe.com

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The Memphis Group establishments have served as staple eatery and entertainment hubs in Orange County since the launch of the group’s flagship location, Memphis Café, Costa Mesa in 1995. By 2002 The Memphis Group had successfully expanded locally to include two Memphis restaurants, a catering and events division, a live-music venue (Detroit Bar) and gay friendly saloon (Tin Lizzie Saloon) all characterized by the group’s signature branded chic spin on comfort food, classic cocktails and mod design meets roadhouse ambiance. http://memphiscafe.com

Marukan Rice Vinegar: The Secret Ingredient of the World’s Greatest Chefs

 Bring Foods and Flavors to Life with One of the Most Revered Artisan Items in the Culinary Arsenal

PARAMOUNT, CA, JANUARY 7, 2013 – Delicate. Delightful. Mild. Mellow. These are not words that typically escape the lips of American consumers when they think of vinegar, but for the world’s greatest chefs, they are the words that describe the legendary essence of Marukan Rice Vinegar.
Treasured for its versatility and ability to transform and enhance even the simplest foods, Marukan (Mar-oo-Kahn) rice vinegars are the new go-to dressing of home gourmets and health-conscious families wanting to add flavor while not masking foods or adding fat, gluten or calories.

Chefs the world over know that, like a genie in the bottle, time-honored Marukan Rice Vinegar has a magical ability to enhance anything it touches. Indeed, chefs have long considered these light-colored or colorless rice vinegars the secret ingredient of their finest sauces, dressings and marinades in their famed signature dishes. The slow-brewed Japanese artisan process, the same today as it was in 1649, provides superior flavor that has made Marukan the ultimate food enhancer for centuries. It is Zen-like in its delicate power—a unique culinary marvel.

“A tablespoon of Marukan Rice Vinegar is my secret weapon to boost the flavor of sauces, soups and gravies. It adds a freshness, a zest, that is like a note in a piece of music – with it there is harmony but without it there is something missing. With Marukan Rice Vinegar every dish is perfection,” says Chef Walter Staib, proprietor of The City Tavern in Philadelphia, who garnered four Emmy Awards for his PBS cooking show, “A Taste of History.”

Today, Marukan Rice Vinegars are no longer the private domain of the world’s greatest chefs. They are available at specialty and grocery retailers across the country to match the desires of health-conscious and gourmet-savvy consumers. From Seattle and San Diego to the Eastern Seaboard, Americans are now wise to the negative and addictive qualities of sugar, salt and fats that were the mainstay of many pantries, especially since such unhealthy additives mask a food’s true taste rather than enhance it. As a result, butter, oils and heavy flavorings are at long last being cast aside in response to a new cleansed and sophisticated palette, with consumers desiring a food’s true essence—the ultimate culinary enjoyment.

350 Years of Blending Quality and Tradition                                                                                     
Marukan Rice Vinegar was originally developed to create the perfect sushi rice and the world’s finest sushi chefs (dare we say all!) keep Marukan Rice Vinegar close at hand to this day. There's a reason chefs repeatedly turn to Marukan: its rice vinegar is made by the cultivation of a slow  and delicate process including natural fermentation and aging – a special technique handed down for more than three and a-half centuries. Every bottle of Marukan is rich with premium-quality "jun-mai” (pure non-GMO rice) vinegar, brewed from only the finest selection of short-grained rice grown and naturally gluten free. As Marukan’s artisans have known from the beginning: there are no short cuts to brewing gourmet-quality rice vinegar.

The care and attention to detail is evident in every single bottle – just as it has been since the company’s founding in 1649. Today, the company is in fact proudly headed by the 11^th generation of the Okada/Sasada family!

In addition to its obvious appeal as a universal flavor enhancer, the health benefits of high amino acid rice vinegar have been well known since Hippocrates first treated patients with vinegar centuries ago. Today, this special blend of natural ingredients and human ingenuity is used to reduce high blood pressure and replace salt in low-sodium diets. An added benefit for today’s health and weight-conscious consumers is vinegar’s ability to help the body more efficiently break down and digest food and reduce fat by minimizing the strain on the liver caused by processing all the fats in the typical American diet. This enables the liver to focus on its important functions of cleaning the blood and raising the body’s defenses against disease.

Flavorful Versatility Adds Unparalleled Zest and Freshness
Marukan’s gourmet rice vinegars are among the world’s most versatile culinary accents – adding enticingly delicate flavors to most any dish from an elegant yet simple three-ingredient chicken breast and garlic entrée to a healthy serving of exquisitely marinated fish. Of course, just a dash of any of Marukan’s Rice Vinegars will also add zest and freshness to any salad, sauce, gravy, or soup – as gourmet chefs have been showcasing for years.

Using the same time-honored, slow-brewed gourmet process that befits royalty, Marukan Rice Vinegar artisans today craft eight styles of rice vinegar and ponzu dressings. With an MSRP range of $2.69 to $3.99, varieties include the original best-selling Genuine Brewed and Seasoned Gourmet, as well as Seasoned Gourmet Lite, Organic and Organic Seasoned. Marukan also manufactures a gourmet line of artisan soy dressings with delicate citrus finishes: Yuzu Ponzu Premium with Yuzu Citrus, Ponzu Premium with Sudachi Citrus and Ponzu Premium Sudachi Citrus Marinade.         
                        
About Marukan Vinegar                                                                                                                            
Makers of the world’s finest authentic rice vinegar, Marukan Vinegar was founded in 1649 and has been adding a delicate boost of flavor to the essence of myriad foods from many cultures ever since. All Marukan products use the time-honored slow-brewing Japanese process that creates the most flavorful rice vinegar and ponzu sauces in the world.

In the Tokugawa Era (1603–1867) there was a saying that ”Masamune means Sake and Marukan means vinegar,” and as a guarantee of the unfailing quality of Marukan vinegar, the name of the company’s founder, Suya Kanzaburo (Yasuhisa) was written on every barrel of vinegar produced. Later the first character of that name was designed into the present trademark , which has continued to stand as a guarantee of Marukan’s traditional skill and constant high quality that chefs in the finest restaurants and everyday homes alike use to bring out the very best culinary flavor.
Please visit www.marukan-usa.com for information.