White Chocolate Ginger Cookies

(chewy cookies with a ginger kick)
makes 2 dozen big/over indulged cookies
makes 4 dozen smaller/less decadent cookies


INGREDIENTS:

• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 cup brown sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla paste, can substitute vanilla extract
• 2 tablespoons minced fresh ginger (we suggest using a microplane)
• 11 ounces white chocolate chips

DIRECTIONS:

1. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
   In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
2. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.
3. Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool.  (Note: For smaller less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.

Recipe from Terra's Kitchen.

Non-Dairy Dessert Ideas from Califia

There is a rising trend of Americans opting for plant-based, non-dairy products for varied reasons – whether they are lactose-intolerant, prefer the taste or want to eat fewer animal-based products. According to a recent Mintel report, sales of non-dairy milk were up 93.8% from 2009 to 2014.  Plant-based dairy now accounts for 20% of dairy case sales and is growing rapidly. And many of these consumers are not just drinking plant-based milk, they are also cooking with it.

Califia Farms, the fastest-growing natural beverage company, is making summer sweeter for lactose-intolerant and dairy-free ice cream lovers with specially-formulated, plant-powered, dairy-free frozen dessert recipes. From cinnamon vanilla milkshakes to coconut vegan ice cream, Califia Farms’ easy-to-make summer cool-down recipes promise to deliver great taste and refreshment to the millions who choose to go dairy free.

The cool and refreshing recipes that can be found on www.califiafarms.com include:

• Mango Chili Lime Sorbet made with Califia Farms Mango Chili Lime Agua Fresca
• Coconut Vegan ‘Ice Cream’ made with Califia Farms Vanilla Coconut Horchata
• Mocha Mexica Paletas made with Califia Farms Mocha Mexica Coffee
• Creamy Cinnamon Vanilla ‘Milkshakes’ made with Califia Farms Classic Cinnamon Horchata

To read more about these delicious recipes and Califia Farms, scroll down or click here: http://www.califiafarms.com/press-releases/dairy-free-desserts

Crispy Green: A Healthy Snack That Travels Well

A Healthy Snack That Travels Well

 A Natural, No-Mess, Lightweight, Low Calorie Treat for Anyone on the Move

Fairfield, N.J. – March 9, 2015 – When a snack attack hits for people and families on the go, Crispy Fruit from Crispy Green® – the 100% pure, healthy, lightweight and no-mess solution to snacking – is ideal for everyone in motion, from kids to business travelers, outdoor enthusiasts to moms and even the daily commuter. A smart and lightweight snack option, Crispy Fruit is simply 100% pure fruit, freeze-dried to perfection, resulting in a light, crispy texture for maximum taste and no mess.

Available in a wide variety of flavors including Tangerine, Apple, Asian Pear, Banana, Cantaloupe, Mango and Pineapple, Crispy Fruit comes packaged in individual, single-serving packets ideal for popping into backpacks, briefcases, travel bags, overnight totes and purses. Crispy Green pouches are even TSA-friendly, making for the perfect in-flight snack.

The entire line of Crispy Fruit is Non-GMO Project Verified and available in a convenient "Grab & Go" 6-pack (MSRP: $7.99) or individual, single-serving bags (MSRP: $1.49 each). Each bag provides approximately one essential serving of fruit at only 55 calories or less per bag.

Crispy Fruit is available online and in fine retailers such as The Fresh Market, Harris Teeter, ShopRite, Giant Eagle Market District, Earth Fare, Ahold, Schnucks, Dierbergs Markets, King Kullen, Safeway and selected Whole Foods Markets. Locate a Crispy Fruit retailer nearest you at www.crispygreen.com/where-to-buy.html. To learn more about Crispy Green, please visit www.crispygreen.com.
 

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Olive oil: the key to curing cancer?

Extra virgin olive oil (EVOO), long-known for its heart health benefits, has now been identified for its rapid destruction of cancer cells. While scientists have proven that the oleocanthal compound found in EVOO causes cell death in cancer cells, they have been unable to provide an explanation for this phenomenon until now. Paul Breslin, David Foster, and Onica LeGendre offer answers in their paper "(-)-Oleocanthal Rapidly and Selectively Induces Cancer Cell Death Via Lysosomal Membrane Permeabilization (LMP)," published in Molecular & Cellular Oncology.

In their recent study, the researchers discovered that the key to understanding the toxic effect of oleocantha in cancerous cells lies in its reaction with the lysosomes of the cell, where the cells store waste: the oleocantha ruptures the cancer cell lysosomes causing cell death within 30 minutes to an hour while leaving un-cancerous cells unharmed. This suggests that the lysosomal membranes of cancerous cells are weaker than those of uncancerous cells. Because of oleocantha’s targeted damage to cancer cells, it may prove an ideal option for therapeutic cancer treatment. Paul Breslin, co-author of the study, said, "The mechanism of killing cancer cells and sparing healthy cells, lysosomal membrane permeabilization, has been hypothesized as a possible mechanism of effectively killing cancer cells and sparing healthy tissues but has never been realized before. Our realization of this makes this paper of particular therapeutic interest for cancer treatment."

The study’s focus on the effect of oleocantha on cancerous and un-cancerous cells leads to larger implications about the health benefits of the Mediterranean diet, which is rich in EVOO. Breslin stated, “the Mediterranean diet is known to be associated with a reduced risk of many different kinds of cancer. Whereas the entire diet likely has many benefits, this study points directly to the olive oil phenolic, oleocanthal, as playing an especially important role in these observations. As more people turn to the Mediterranean diet as a healthy life option, oleocanthal is growing in its significance as a key active component of this diet.

"(-)-Oleocanthal Rapidly and Selectively Induces Cancer Cell Death Via Lysosomal Membrane Permeabilization (LMP)," is free to access for a limited time on the journal’s website.

* Read the full article online: http://www.tandfonline.com......
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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.