Hunger Relief
The restaurant where I am lucky enough to employeed as executive chef has a wonderful mission – to give every red cent of profit to help feed the hungry. Well, put this on your “thank you, God” list. This week has been a little slow and we were actually in danger of not breaking even when a regular customer came in with a “I don’t know why but I feel like God wants me to give you this” compulsion and handed us a check for three hundred dollars (American). What a blessing, huh?
Here is another great way for everyone to help feed the hungry:
Hunger in the Bay Area – and How You Can Help
Thursday, September 25 at 06:00 PM
Hunger is a serious problem in the Bay Area…
• Nearly 1.2 million people in the Bay Area (Alameda, Contra Costa, Marin, Napa, San Francisco, San Mateo, Santa Clara, Solano, Sonoma and Santa Cruz counties) are living near the poverty line, at risk of going hungry. According to census figures, these people are making less than $26,000 for a family of 3.
• The California Budget Project estimates that a family needs to make more than twice that amount - at least $53,000 – in order to make ends meet in the Bay Area. People who can’t get by often give up food to pay for vital expenses like medicine, or fixed expenses like rent.
• 50% of the people Bay Area food banks serve are children – and many live in working poor families.
The current economy is making things even worse…
• In addition to the region’s high cost of living, food and fuel prices have skyrocketed over the past year. Higher food and energy prices have put many more families into crisis, and they’ve had to turn to Food Banks to get the basics. Seniors on fixed incomes have been severely impacted, too.
• Nationally, eggs have increased 34% and white bread 15%, while milk prices in California have climbed 30% in the past year. According to the Bureau of Labor statistics, gasoline prices in the Bay Area have gone up 36.4% in the past year.
• On top of dramatically higher food prices, the economic downturn has put even more families at risk of going hungry. All six Bay Area food banks are seeing increased numbers of clients in need, with longer lines at our grocery pantries. People often stand in line for hours to get food.
Government resources have been cut, making private donations crucial…
• Allotments of basic foods like rice, beans, and protein items from the U.S. Department of Agriculture to Bay Area food banks have dropped 50% in the last 5 years – from over 14 million pounds in 2003 to just 7 million in 2008.
How the 6 Bay Area food banks help…
• Every day, Bay Area food banks source, collect, sort, inspect and repackage hundreds of thousands of pounds of food. The food comes from supermarket chains, large manufacturers, wholesalers, produce packers and growers, restaurant suppliers, the U.S. Department of Agriculture and food drives.
• Last year Bay Area Food banks distributed 96 million pounds of food into their communities, this year they are distributing over 102 million pounds of food – up more than 6%.
• This year Bay Area Food banks will distribute enough food for 219,000 meals every day. It goes out to neighborhood grocery pantries, soup kitchens, programs that serve homebound seniors, and more.
Here’s how you can help…
• For every comment this post receives indicating it has been read, Tyson Foods will donate 100 pounds of high-quality protein (up to a total of 200,000 pounds) to the six Bay Area food banks. Help us fill the trucks! Comment here (even one-word comments acceptable. One comment per visitor, please. NOTE: Since our comments are moderated, it might take a bit to get them up, but we WILL get them up). To prevent spam, the comment form asks for an email address. Tyson will NOT harvest these emails or use them in any way whatsoever.
• Visit the website of your nearest food bank to learn more about how you can donate, volunteer and advocate to help end hunger where you live:
New Cooking Show
I just launched a new cooking show. This one is called Little Grill Big Flavor. The focus of LGBF is bold recipes that you can do on one of those crappy table top grills from the dollar store. The style of this is a little different from Everyday Gourmet. Gone are the plain shirts and humorous aprons and in their stead is a middle-age fratboy wardrobe that is as comfortable as it is embarassing. Come on, Food Network, you gotta want to buy this one.
BTW I spoke with a producer from a new TV show called TV Made Me Do It about them doing an episode about my quest to become a TV chef. It sounds promising.
For All of You Rock Harper, Top Chef, and/or Healthy Baby Fans
Popular Chef and March of Dimes Volunteer to take part in Signature Chefs Auction Galas
WHITE PLAINS, N.Y., Aug. 28 /PRNewswire-USNewswire/ — From Hell’s
Kitchen to a kitchen near you: Chef Rahman “Rock” Harper will be making the
rounds at ten March of Dimes Signature Chef Auctions open to the public
nationwide this fall.
Chef Rock is the March of Dimes first national celebrity chef
spokesperson. In this role, Chef Rock, winner of Fox Television’s 2007
Hell’s Kitchen, will help raise critical funds and mission awareness for
the March of Dimes. As part of his tour, Chef Rock plans to participate in
ten Signature Chefs Auction galas where his culinary skills and celebrity
will inspire top bids. Chef Rock will share his personal story while
greeting donors and guests treated to signature dishes and auction packages
donated by 20 to 25 chefs at each event.
“Hell’s Kitchen was nothing compared to what we experienced with the
birth of our first child. We are devoted to helping the good work of the
March of Dimes … giving EVERY baby a healthy start in life,” Chef Rock
said.
Chef Rock became a volunteer for the March of Dimes after he and his
wife, Tamara, lost their first child, who was stillborn. Their youngest
daughter, Leah, was born with DiGeorge Syndrome, a serious heart defect.
She spent many weeks in the hospital’s newborn intensive care unit.
“We’re delighted that Chef Rock — who shares a special connection to
the March of Dimes goal for healthier babies — will be giving so much of
his time, energy and enthusiasm to our Signature Chefs events,” said Dr.
Jennifer L. Howse, president of the March of Dimes.
Chef Rock’s appearances for the March of Dimes will be:
– St. Louis, Sept. 3
– Houston, Oct. 9
– Los Angeles, Oct. 15
– Miami, Oct. 22
– Washington D.C., Oct. 27
– Baltimore, Oct. 28
– Myrtle Beach, Nov. 3
– Chicago, Nov. 10
– Jacksonville, Nov. 13
– New Orleans, Nov. 23
For information on how to attend one of these events to meet Chef Rock,
go to http://www.marchofdimes.com/howtohelp/645_1353.asp. Information on
Signature Chefs Auctions in each state can be found at the bottom of the
signature chefs’ page.
Twenty to 25 chefs appear at each of the galas, preparing and serving
up their own signature dishes and meals, ranging from fish to beef to soups
and desserts. Live auctions also are held. Signature Chefs events have
raised almost $100 million for March of Dimes programs of research,
community service, education and advocacy for babies since its inception in
1989, including $15 million last year.
The March of Dimes is the leading nonprofit organization for pregnancy
and baby health. With chapters nationwide and its premier event, March for
Babies(R), the March of Dimes works to improve the health of babies by
preventing birth defects, premature birth and infant mortality. For the
latest resources and information, visit http://www.marchofdimes.com or
http://www.nacersano.org.
SOURCE March of Dimes
Spain… On the Road Again
My fellow food writer and twitter-er Addie Boyles has penned a great piece about the new PBS food/travel show starring Iron Chef Mario Batali, Oscar winner Gwyneth Paltrow, Spanish actress Claudia Bassols, and NYT food editor Mark Bittman.
Here a blurb from it:
I’ve been waiting all summer for Friday. No, not because the Austin City Limits Festival gets underway (although that is reason enough to get excited), but because the PBS series “Spain…On the Road Again” starts on KLRU at 10 p.m. (A note: The series moves to 9 p.m. on Fridays starting October 3.)
The show, which of course features Willie Nelson singing the theme song, started as an excuse for buddies Mario Batali and Mark Bittman, cookbook author and food writer for the New York Times, to eat their way through a country so rich in food tradition that Anthony Bourdain must have been a little jealous he didn’t get invited.
READ ON . . .
Center for Food Media
Originally published on Paper Palate on September 18, 2008.
The Institute of Culinary Education (ICE) has created a great new resource for those interested in the food publishing game including 25 classes covering all aspects of culinary media. Read on:
The Institute of Culinary Education Launches Center for Food Media.
NEW YORK, Sept. 8 /PRNewswire/ — The Institute of Culinary Education
is launching today the Center for Food Media at ICE (CFM), the latest among
its professional development programs. From podcasting and blogging to
cookbook writing and food history, this unique assortment of 25 classes
covers all aspects of media as they pertain to the culinary world. Three
special events with Food & Wine editor in chief Dana Cowin, author Michael
Ruhlman, and Food Network Vice President of Culinary Production Susan
Stockton are also scheduled for 2008-2009. A complete schedule is available
at http://www.iceculinary.com/media.
Classes include food writing (for print and online, in one or multiple
sessions), becoming a publicist, culinary travel writing, working with an
agent, creating a TV show, food styling and photography, primers in food
economics, pop culture, and experimental cuisine, doing research,
restaurant reviewing, food essay writing, and media training. They target
career changers, beginners, and seasoned pros, whether they work freelance
or on staff.
“Career tracks that combine a love of food with writing, visual, or
technological skills have become ever more viable, and plentiful,” said CFM
Director Anne E. McBride. “At the same time, one cannot afford to master
only one aspect of the food world to succeed. The classes we offer aim at
creating well-rounded food media professionals.”
Instructors, who include author and photographer James Peterson, writer
and blogger Andrea Strong, writer David Leite, marketing and public
relations expert Jennifer Baum, food scholar Fabio Parasecoli, and
syndicated columnist Marge Perry, are all actively engaged in the
profession about which they teach, and possess a strong command of the
media world on a national scale. They are passionate about what they do,
and about teaching it to their students.
“Our decision to launch this food media initiative is a logical
confluence of time, place, and resources,” ICE President Rick Smilow
commented. “Our career students express an ever-growing interest in food
media, ICE is in the center of the media capital of the country, and so
many of the experts who will be teaching at the center are already friends
of the school.”
Complete schedule and class descriptions are available online at
http://www.iceculinary.com/media. For further information, please contact Kelly
Ann Hargrove at 212-847-0700 ext. 217 or via email at
khargrove@iceculinary.com.
About ICE
Founded in 1975 by Peter Kump, The Institute of Culinary Education
(ICE(R)) offers comprehensive career training programs in Culinary Arts,
Pastry & Baking Arts, and Culinary Management. With an in-depth global
curriculum, dedicated chef-instructors, a strong record in externships and
placements, and a clear entrepreneurial focus, ICE is widely recognized by
top industry organizations as a premier pathway to begin or continue a
culinary career. In 2008, ICE received the International Association of
Culinary Professionals’ Vocational Culinary School of the Year award. It is
located at 50 W. 23rd Street in New York City.
SOURCE The Institute of Culinary Education
New Culinary Series ‘Mom’s Cooking’ To Premiere in December
Weeklong Events Include ‘Lisa Williams’ in October ‘08 and
‘Untitled Fat Friends Project’ in January ‘09
LOS ANGELES, Aug. 25 /PRNewswire/ — From moms and daughters bonding
together in the kitchen to best friends bonding over their struggles with
weight, Lifetime is launching its first-ever slate of original unscripted
daytime programming with the new series “Mom’s Cooking,” and two new
weeklong special programming events, “Lisa Williams” (wt) marking the
return of medium/clairvoyant Lisa Williams to the network, and a new
docu-series, “Untitled Fat Friends Project” (wt), announced today by
Jessica Samet, Senior Vice President, Reality Programming, Lifetime.
In making the announcement, Samet said, “We are excited to give our
viewers original content in daytime with these three unique series.
Heartfelt, ‘Mom’s Cooking’ explores the bond between mother and daughter
while also learning how to make a treasured secret recipe. ‘Untitled Fat
Friends Project’ looks at the eternal struggle to lose weight, but links
best friends sharing a common goal.” Adding, “We are thrilled — and know
our viewers will be too — to see Lisa Williams return to Lifetime. She is
a true force of nature and has a dedicated and loyal fan base, selling out
venues across the country with her one woman show.”
The series are:
— Twenty half-hour episodes have been ordered of “Mom’s Cooking,” a
unique cooking show that takes daughters inside their mom’s kitchen to
learn how to cook their favorite recipe from childhood, and will premiere
in December 2008, Monday through Friday on Lifetime.
— The five-episode, half-hour special programming event, “Lisa
Williams,” will premiere on Monday, October 27, 2008, and will air for five
consecutive weekdays on Lifetime.
— The five-episode, half-hour special programming event, “Untitled Fat
Friends Project,” will premiere in January 2009 will air for five
consecutive weekdays on Lifetime.
Does your mom have a signature dish? Have you ever wanted to learn how
to cook it? In “Mom’s Cooking,” host Joe Corsano takes eager daughters
inside their mother’s kitchen to learn how to cook a signature family
recipe. Each episode follows one willing offspring as they enlist their
mother to teach them how to make their favorite childhood dish
step-by-step. Corsano guides the pair through the sentimental experience,
as they bond throughout the cooking process and recount memories
surrounding the meal. Ultimately, both mom and daughter each cook the
coveted recipe and compare their final products. Ten episodes will be
filmed in New York City featuring favorite New York style dishes and ten
episodes will be filmed in Atlanta, GA, featuring southern style cooking.
Michael Morrissey serves as executive producer. “Mom’s Cooking” is produced
by Boy Wonder Productions (“Under Construction”) for Lifetime Television.
English clairvoyant Lisa Williams returns to Lifetime in a new five
episode special programming event, “Lisa Williams” an updated version of
her Lifetime series “Lisa Williams: Life Among the Dead.” The reformatted
show marks Lisa’s first television appearances since she began a tour of
sold-out appearances throughout the country, as well as book-signings for
her well-received autobiography. “Lisa Williams” will further explore
Lisa’s unique abilities as a clairvoyant-medium. Each taped episode will
feature Lisa doing live one-on-one readings in a studio and in impromptu
meetings with people she is drawn to out on the street. The series will
premiere on Monday, October 27, 2008 and air for five consecutive days. Roy
Bank, President of Television for Merv Griffin Entertainment, will oversee
on behalf of MGE with Yanne Debonne (“Lisa Williams: Life Among the Dead”)
returning as executive producer.
In “Untitled Fat Friends Project,” a new five episode special
docu-series, follows friends Anna Lloyd (30, Pasadena, CA), Lydia Moody
(25, Los Angeles, CA), Megan Stewart (29, Anaheim, CA), Shawna McClellan
(27, Anaheim, CA) and Morgan Lancaster (30, Monrovia, CA), as they attempt
to loose weight together. They’ve enabled each other’s weight problems to
escalate for over half a decade, but now, they finally have the courage to
transform their lives together. Each has their own reasons for wanting to
lose the pounds, but all have one common goal — to look their very best at
Anna’s upcoming wedding. With the help of professional fitness trainer
Jessie Pavelka, each woman will change her eating and exercise habits over
the course of 90 days. They will also have the opportunity to heighten
their self-esteem and work through the issues that lead them to their
weight gain with the help of psychotherapist Stacy Kaiser. Tara Sandler
(“House Hunters”), Jennifer Davidson (“$40 a Day”), Scott Templeton
(“Design on a Dime”) and Kris Curry (“The Family”) serve as executive
producers. Annie Price (“Oprah’s Big Give”) is co-executive producer and
showrunner. “Untitled Fat Friends Project” is produced by Pie Town
Productions (“A Baby Story”) for Lifetime Television.
LIFETIME is a diverse, multi-media company, committed to offering the
highest quality entertainment and information programming, and advocating a
wide range of issues affecting women and their families. LIFETIME
Television, Lifetime Movie Network, Lifetime Real Women and Lifetime
Digital (including myLifetime.com) are part of LIFETIME Entertainment
Services, a 50/50 joint venture of the Hearst Corporation and The Walt
Disney Company.
Photography is available at http://www.lifetimepress.com.
SOURCE LIFETIME Television
Forgo Fad Dieting and Join the Campaign for Healthy Weight
Campaign to Visit San Diego to Rally Residents to Eat Right, Move More and Milk Their Diets
SAN DIEGO, Sept. 18 /PRNewswire/ — The last decade can be defined by
the ups and downs of different fad diets — which seem to go in and out of
fashion like shoulder pads and hemlines. Yet, long-term success has been
slim. Two out of three Americans — including 55 percent of California
residents — remain overweight or obese.
A new campaign crossing the country, the Campaign for Healthy Weight,
is rallying Americans behind the healthy weight cause, not just the
political candidates, and urging people to think more about their “health”
instead of simply a number on the scale. Studies indicate that small,
specific changes in physical activity and calorie intake can make a big
difference. And, people who maintain a healthy weight are less likely to be
at risk for weight-related health conditions, such as heart disease. The
Campaign will make its San Diego stop on September 20, 2008 at Balboa Park
to urge local residents to change their “diet” mindset and elect a new
attitude.
“Health management is really starting to become a bigger part of weight
management,” said Kelly Healy, R.D. “The key is to make small, sustainable
changes that can last a lifetime. Drinking lowfat or fat free milk as a
part of a healthy daily eating plan and walking more every day are two easy
adjustments that can go a long way in supporting a healthy weight.”
Weighing in on the American Diet
A new report called “Weighing in on the American Diet,” found that the
number of adults who say they are on a diet has steadily decreased over the
past decade. The study, conducted by The NPD Group in collaboration with
the Milk Processor Education Program, found the majority of Americans say
they are on a diet for their health and their weight; 68 percent say
“feeling healthier” is why they’re dieting.
People who are watching their weight, however, are making less than
optimal beverage choices. Coffee, soft drinks, teas and juices are most
likely filling their glasses and cups with milk being the fifth most
frequently consumed beverage — only 14 percent of all beverage occasions.
Including milk on the menu appears to make a positive difference, though.
The report found that adult dieters who made drinking lowfat or fat free
milk a daily habit were more likely to have a healthy body mass index (BMI)
with better quality diets richer in essential nutrients and were less
likely to feel deprived compared to dieters who didn’t — findings which
are in line with previous scientific studies.
Milk supplies two nutrients that along with physical activity are
especially important when cutting calories — calcium to prevent bone loss
and protein to help build muscle mass. Studies suggest that drinking the
recommended three glasses of lowfat or fat free milk a day along with a
healthy diet can help maintain a healthy weight. Researchers also have
found that people with higher intakes of milk tend to be leaner and are
less likely to gain excess weight than those who drink little to no milk.
Milk — The Beverage with Your Health Interests at Heart
People who maintain a healthy weight are less likely to be at risk for
weight-related health problems, such as diabetes, heart disease, high blood
pressure and some types of cancer. In addition, some studies have linked
meeting the recommendations for lowfat and fat free milk along with eating
fruits and vegetables to a lower risk for high blood pressure and heart
disease, as part of a heart-healthy diet. The American Heart Association
2007 Guidelines for Preventing Cardiovascular Disease in Women emphasize
eating fresh fruits, vegetables and lowfat milk and milk products.
“I always encourage people to include three servings of lowfat or fat
free milk as part of a heart-healthy diet and to walk everyday,” said Kelly
Healy, R.D. “With nine essential nutrients, including calcium, vitamin A,
vitamin D, protein and potassium, milk is a great way to get a nutrient
boost.”
San Diego Residents Pledge to Maintain a Healthy Weight
As part of milk’s proud support for the American Heart Association’s
Start! Heart Walks in cities across the country, the Campaign for Healthy
Weight will set up headquarters at walk events nationwide to rally
Americans to eat right, walk more and milk their diets. Participants at the
San Diego Start! Heart Walk on September 20, 2008, who will already be
taking steps towards a healthier lifestyle, will be able to join thousands
of other Americans who have taken a healthy weight pledge and voted for
milk with their upper lips.
While at the Start! Heart Walk, visitors can:
— Join the Campaign and take the pledge to maintain a healthy weight in a
healthy way with milk
— Sample heart-healthy lowfat or fat free milk from local dairies
— Speak with a local registered dietitian who can explain how simple,
lifelong steps can help maintain a healthy weight and a healthy heart
— Take the Campaign for Healthy Weight Quiz to see how their weight
management habits compare to those of their fellow Americans
— Take a souvenir Milk Mustache photo
— Enter for a chance to win a FREE trip to the 2009 AHA Start! Heart Walk
in Hilo, Hawaii
To learn more about the Campaign for Healthy Weight and the findings
from the Weighing in on the American Diet report, log onto
http://www.whymilk.com. Here visitors can take the healthy weight pledge,
get tips on how to maintain a healthy weight and prevent unhealthy weight
gain and find out if their beverage choices may be derailing their efforts.
The Milk Processor Education Program (MilkPEP), Washington, D.C., is
funded by the nation’s milk processors, who are committed to increasing
fluid milk consumption. The MilkPEP Board runs the national Milk Mustache
“got milk?” Campaign, a multi-faceted campaign designed to educate
consumers about the health benefits of milk. For more information, go to
http://www.whymilk.com. The tagline “got milk?”(R) was created for the
California Milk Processor Board by Goodby Silverstein & Partners and is
licensed by the national milk processor and dairy producer groups.
SOURCE The Milk Processor Education Program
Alternative Pizza
Below is an excerpt from my show Everyday Gourmet. The episode, Alternative Pizza, features two unique pizza recipes that are both delicious and easy to prepare, one of them is shown below.
Today is Family Day!
Bringing Back the Family Dinner
Stop & Shop Encourages Families to Celebrate Family Day September 22 QUINCY, Mass., Sept. 18 /PRNewswire/ — Eating family meals at home is an effective tool to help kids stay substance-free, according to Columbia University’s National Center on Addiction and Substance. Research shows that teens who eat dinner with their families six to seven times a week are nearly 50 percent more likely to remain substance-free than teens who eat dinner with their families twice a week or less. To reinforce this message, Stop & Shop is encouraging families to bring back dinner by celebrating Family Day on September 22, a national movement to inform and inspire parents to join their kids around the dinner table. “Stop & Shop has been bringing families together by helping moms prepare affordable and healthy meals for more than 100 years,” said Andrea Astrachan, consumer advisor to Stop & Shop. “Research confirms that family meal time is a comforting ritual for young children and an opportunity for parents to reconnect with teens.” Indeed, there are many benefits to frequent family dinners. Children who have dinner with their families three or more nights a week are less likely to engage in risky behaviors. Regardless of family structure or income, teens who eat dinner with their families often are more likely to earn better grades, exhibit less stress and maintain overall healthier diets. “Family meals at home often cost less, include more vegetables and are healthier than other options,” added Astrachan. “By providing new prepared food choices, the new organic line Nature’s Promise and affordable recipes, Stop & Shop is making it easy for families to enjoy simple, nutritious dishes at home.” Inspired by its own fresh new look, Stop & Shop is providing a variety of options to make mealtime a family time more often. Here are a few suggestions to get you started: — Every Sunday, pick nights during the coming week to schedule times the family can eat together. — Choose a dinner theme, such as Mexican or Italian, and prepare foods that compliment your theme (Decorations can make it fun too). — Encourage children to create menu ideas. Have children make the shopping list. Ask them to pick some healthy foods they would like to have. — Encourage children to help with meal preparation. Very young children can rinse fruits and vegetables, pour ingredients and stir them in. Older children can measure ingredients, cut soft foods with a table knife and use the microwave. — Keep meals simple. Spend time on one-dish casseroles or use convenience foods. Foods such as frozen vegetables, prepared foods and ready- to-cook meats save time. — Turn off the TV and radio, so everyone can focus on conversation. Share what happened during the day with each other. Start with the funniest thing that happened at school or the office. — Continue the conversation with questions such as, “What do you think is the greatest invention of all time?”; “What special talents do you wish you possessed?”; “If you could have dinner with anyone in the world, who would it be?” “There’s nothing more precious than time,” said Astrachan. “By taking an hour a day to enjoy a simple, flavorful meal with your family, you’re sending the message that they’re worth it.” Parents interested in participating in or learning more about Family Day or accessing additional resources are invited to visit http://casafamilyday.org/familyday/. Those interested in fresh, affordable tips for their next meal can visit http://www.stopandshop.com. About Stop & Shop The Stop & Shop Supermarket Company, based in Quincy, Massachusetts, employs more than 59,000 associates and operates stores throughout Massachusetts, Connecticut, Rhode Island, Maine, New Hampshire, New York and New Jersey.
SOURCE Stop & Shop
Todd Richards is…
- Todd Richards
- atl, georgia, United States
- As a child, Todd Richards’ first experience in fine dining at a premiere steakhouse in Chicago set the stage for his commitment to creating culinary works of art. His memory of being served prime rib from a polished silver, carving cart made such a deep impression that he knew right then what he wanted to do with his life. That experience, along with helping his father cook family meals, gave Richards the foundation for exploring a career in creating food for others to enjoy. Richards’ commitment to using naturally raised or grown ingredients is the cornerstone of his culinary philosophy. He strives to create the perfect flavor balance in all of his meals, following the idea that each flavor of each ingredient must compliment each other. Richards treats each meal as an exquisite example of his talents and ambitions, reflecting both beauty in presentation and taste.
HGTV and Food Network Added to Verizon’s V CAST
Programming from the Leader in Lifestyle Media Now Available on Mobile
Platform through Verizon Wireless
SAN FRANCISCO, BASKING RIDGE, N.J., and KNOXVILLE, Tenn., Sept. 10
/PRNewswire/ — From CTIA WIRELESS I.T. & Entertainment 2008 in San
Francisco, Verizon Wireless, builder and operator of the nation’s most
reliable wireless voice and data network, and Scripps Networks, parent
company of leading lifestyle brands including the number one media brand in
home, HGTV, and the number one media brand in food, Food Network, are
making the best in home design and food information available on V CAST.
Verizon Wireless is committed to delivering a variety of V CAST Video
programming to meet ongoing customer demand for news, sports, weather and
entertainment while on-the-go. In the first half of 2008, Verizon Wireless
customers downloaded more than 71 million video clips and songs from the
company’s V CAST Video and Music services. With the addition of the Scripps
Networks brands HGTV and Food Network, Verizon Wireless is able to offer a
broader line-up of content on V CAST Video to help satisfy the mobile
cravings of Verizon Wireless customers.
Customers with select V CAST-enabled phones can check out V CAST
whenever they want for just $3.00 for 24-hour use or by signing up for the
$15.00 V CAST VPak monthly subscription, which also includes access to
Verizon Wireless’ ESPN MVP, Get It Now(R) and Mobile Web services.
Customers get unlimited basic video — including video from Scripps
Networks brand’s HGTV and Food Network — but application download fees may
apply for 3D games and premium video. There are no airtime or megabyte
charges to download, stream or watch V CAST content with any V CAST
subscription.
For more information about Verizon Wireless products and services,
visit a Verizon Wireless Communications Store, call 1-800-2 JOIN IN or go
to http://www.verizonwireless.com.
About Verizon Wireless
Verizon Wireless operates the nation’s most reliable wireless voice and
data network, serving 68.7 million customers. Headquartered in Basking
Ridge, N.J., with 70,000 employees nationwide, Verizon Wireless is a joint
venture of Verizon Communications (NYSE: VZ) and Vodafone (NYSE and LSE:
VOD). For more information, go to: http://www.verizonwireless.com. To preview and
request broadcast-quality video footage and high-resolution stills of
Verizon Wireless operations, log on to the Verizon Wireless Multimedia
Library at http://www.verizonwireless.com/multimedia.
About Scripps Networks
Scripps Networks is comprised of the lifestyle television brands HGTV,
Food Network, DIY Network, Fine Living Network and country music network
Great American Country (GAC). Scripps is the dominant media and marketing
company in the home, food and lifestyle categories, developing content for
television and the Internet, where on-air programming is complemented with
an array of broadband video, social media areas and e-commerce components
on companion Web sites that attract more than 18 million unique visitors
each month.
In addition, Scripps Networks has launched HGTV and Food Network in
high definition and is aggressively developing its emerging media platforms
for broadband and video on demand. Scripps Networks also acquired popular
recipe Web site Recipezaar.com and Incando Corp. in order to deepen its
user-generated content capabilities. Scripps Networks’ brands collectively
are available in more than 170 countries and territories on all seven
continents. They also are distributed to more than 1,000 outlets on U.S.
military bases and U.S. embassies around the world via the American Forces
Radio and Television Service.
Headquartered in Knoxville, Tenn., with offices in New York, Los
Angeles, Chicago, Detroit, Atlanta, Nashville and San Francisco, Scripps
Networks is owned by Scripps Networks Interactive (NYSE: SNI), the leading
developer of lifestyle-oriented content for television and the Internet.
The company’s media portfolio includes: Lifestyle Media, with popular
lifestyle television brands HGTV, Food Network, DIY Network, Fine Living
Network and country music network Great American Country (GAC); and
Interactive Services, including leading online search and comparison
shopping services, Shopzilla and uSwitch.
Chef Charles Clark
Some background on ICA challenger Charles Clark. It is from the web site catalanfoodandwine.com.
Charles Clark and Grant Cooper share common passions – wine, food and the restaurant business. Charles was born into a state that knows a thing or two about good food, Louisiana. Grant, too, was blessed with a gastronomic birthright, being born and raised in Europe.
As young men, both traveled and dined extensively throughout France, Italy and Spain. Charles chose to go into the kitchen, working with Dean Fearing and Stephen Pyles in Dallas, then studying at the Art Institute Houston in the Culinary Arts program where he graduated with honors. Following graduation, Charles returned to Spain, cooking in various kitchens on the Southern coast.
While attending Southern Methodist University (SMU) in Dallas, Grant took an interest the restaurant ownership and management path. While still a student, he opened two bars that became highly popular in the Dallas area.
Vitalized by his Spanish experience, Charles returned to Houston determined to open a restaurant that reflected the culture and food he had grown to love. Grant was anxious to have a place of his own, one that showcased his love of wine. The two met, formed a partnership and the midtown Ibiza Wine & Food Bar was conceived. The rest is award-winning history. The wine program under Grant’s guidance has garnered consistent acclaim, thanks to wine prices that hover above retail. Ibiza has received national praise from, among other, Food & Wine magazine, Bon Appetit, Wine Spectator and Food Network.
Now both Clark and Cooper are partners with (Chris) Shepherd and Antonio) Gianola in Houston’s latest hot spot, Catalan Food & Wine — a four-star partnership that is an uncommon recipe for success.
An Evening to Tempt the Fiercest Sweet Tooth
NEW YORK, Sept. 18 /PRNewswire-USNewswire/ — Sweet dreams are
guaranteed when Ferrero(R) chocolates, Perrier-Jouet, ABSOLUT(R) Vodka and
Target(R) join together for an evening of mouth watering confections and
cocktails. It all happens at Ferrero(R) chocolates Present SWEET Sponsored
By Perrier-Jouet, ABSOLUT(R) and Target on Saturday, October 11, as part of
the 2008 Food Network New York City Wine & Food Festival presented by Food
& Wine and Travel+Leisure magazines.
Building upon its success last year, the ultimate late-night dessert
party is returning with Food Network ‘Ace of Cakes’ star Duff Goldman.
Serving alongside him will be 43 of New York City’s top pastry chefs and
confection makers who will attempt to outdo each other with dazzling
concoctions of sugar. And for some of the nearly 1,800 guests who yearn for
something with a little more bite, the city’s favorite cheesemongers will
also be on hand serving up their most creamy delectables!
The centerpiece of the Festival weekend, this year’s event will feature
sumptuous cakes, pastries and rich velvety candies created by the likes of
Pichet Ong of P*ONG, Francois Payard of Payard Patisserie and Johnny
Iuzzini of Jean Georges Restaurant. Guests can feast on Alex Stupack’s
(WD-50) Warm Brioche with Maple Syrup and Smoked Creme Anglaise; Nancy
Olsen’s (Gramercy Tavern) Pumpkin Cheesecake with Lime Whipped Cream and
Spiced Cranberries and Deborah Racicot’s (Gotham Bar & Grill) Maple Walnut
Torte with Warm Roasted Apples.
And how do you top it all off? With delicate champagnes and spirits.
Perrier-Jouet will offer guests a little extra sparkle with perfectly
paired champagne selections from their world-renowned cellars. There’s even
a flowing Absinthe Fountain where attendees will be introduced to this
exotic spirit newly available in the United States. Inside the Target Sweet
Spot celebrity DJ Samantha Ronson will be spinning her trademark blend of
music that has made her a favorite of the American Music Awards, The
Sundance Film Festival and MTV Video Music Awards in Miami among others.
Ferrero(R) chocolates invites you to save plenty of room for dessert on
October 11th when Perrier-Jouet, ABSOLUT(R) and Target(R) join them to host
SWEET, a fantasy evening of desserts and fine spirits at The Waterfront,
608 West 28th Street between 11th and 12th Avenues from 9:00 pm – 12:00 am.
To learn more or to purchase tickets at $175 each visit
http://www.nycwineandfoodfestival.com or call 866 969 2933.
Ferrero(R) chocolates is the presenting sponsor of SWEET for the second
consecutive year, supporting the Food Bank for New York City and Share Our
Strength(R), two admirable organizations fighting to end hunger in New York
and throughout the United States. For more information on SWEET, the
Ferrero family of chocolates and Ferrero’s partnership with Share Our
Strength please visit http://www.ShareSomethingSweet.com.
The Absolut Spirits Company, Inc., is a subsidiary of V&S Group, part
of Paris, France-based Pernod Ricard, headquartered in New York, and
operates under the auspices of V&S Absolute Spirits in Stockholm, which
produces and markets ABSOLUT(R) VODKA, ABSOLUT CUT(TM), Level(TM) Vodka,
FRIS(R) Vodka, Plymouth(TM) Gin and Cruzan(R) Rum. The Absolut Spirits
Company, Inc. imports ABSOLUT VODKA, Level Vodka, Plymouth Gin and Cruzan
Rum in the US and distribute the brands through FutureBrands LLC, a joint
venture with Beam Global Spirits and Wine.
Pernod Ricard USA is the premium spirits and wine company in the U.S.,
and the largest subsidiary of Paris, France-based Pernod Ricard SA. In
July, 2008, Pernod Ricard completed the acquisition of the V&S Group, the
parent company of the New York-based Absolut Spirits Co, Inc. (ASCI). In
addition to the iconic ABSOLUT(R) Vodka brand (which is sold in the United
States through Future Brands, a joint venture between ASCI and Beam Global
Spirits and Wine), Pernod Ricard USA’s leading brands include such
prestigious spirits as The Glenlivet(R) Single Malt Scotch Whisky, Chivas
Regal(R) Scotch Whisky, Jameson(R) Irish Whiskey, Wild Turkey(R) Bourbon,
Seagram’s Extra Dry Gin(R), Beefeater(R) Gin, Martell(TM) Cognac, Malibu(R)
flavored Rum, Kahlua(R) Liqueur, Hiram Walker(TM) Liqueurs, Pernod(R) and
Ricard(R); such superior wines as Jacob’s Creek(R) and Brancott Estate(R);
and such exquisite champagnes and sparkling wines as Perrier Jouet(R)
Champagne, G.H. Mumm(R) Champagne and Mumm Napa(TM) wines. The company is
based in Purchase, New York, and has more than 900 employees across the
country. Pernod Ricard USA urges all adults to consume its products
responsibly and has an active campaign to promote responsible drinking.
For more information on this, please visit:
http://www.acceptresponsibility.org.
Target is based in Minneapolis and serves guests at 1,648 stores in 47
states nationwide by delivering today’s best retail trends at affordable
prices. Target is committed to providing guests with great design through
innovative products, in-store experiences and community partnerships.
Whether visiting a Target store or shopping online at Target.com, guests
enjoy a fun and convenient shopping experience with access to thousands of
unique and highly differentiated items. Target (NYSE: TGT) gives more than
$3 million a week to its local communities through grants and special
programs. Since opening its first store in 1962, Target has partnered with
nonprofit organizations, guests and team members to help meet community
needs.
SOURCE 2008 Food Network New York City Wine & Food Festival
While a number of restaurant chains are struggling or closing, Miami based CrepeMaker is expanding.
Robert Vasquez and Tony Cheverez, principals of SBD Partners, are developing the restaurants under a Florida multi-unit franchise contract and are negotiating to increase their franchise geographical footprint into central Florida. They currently are developing stores in Homestead, West Kendall, Coconut Creek, Wellington, and Port St. Lucie. The franchise is aggressively expanding in Florida and will be moving into North Carolina in the first quarter of 2009.
SBD Partners have negotiated a development agreement for the state of North Carolina, and are planning to open stores in Apex, Asheville, Charlotte, and Raleigh. Beaver Creek Crossings, Stone Creek, Triangle Town Center, and Streets of South Point are the targeted locations for the stores to open in the first quarter of 2009.
The restaurant closest to completion is in Port St. Lucie’s Tradition community. It’s a 1,400-square-foot eatery designed in a Parisian theme by company co-founder Christopher Hoffman and Miami architect William Plasencia. Mehaffey Construction LLC is the building contractor. The grand opening is scheduled for mid-September.
The Homestead and West Kendall restaurants anticipated opening is in mid- October while the Coconut Creek and West Palm Beach restaurants are scheduled for a fourth quarter opening of 2008.
CrêpeMaker is a unique franchise that provides customers with an expansive variety of entree, sweet and savory healthy crepes, salads, soups and espresso bar. This French based cuisine is served on a specialty holder so the customer has a hand held crepe. The franchiser aggressively markets itself as an alternative to fast food. Pricing for these crepe products are only slightly higher than those found at fast food restaurants. CrêpeMaker provides franchisees with the option of developing small stand-alone kiosks (located within malls) or full retail locations with catering and delivery.
CrepeMaker has a great kid and teenage customer base. The stores are designed to be as green as possible with special lighting and solar panels when possible. Crepemaker uses only quality ingredients, the flour is organic and the batter is kosher.
A kiosk franchise costs $25,000 and a full restaurant franchise is $35,000. The average check is $8, and the crepes are typically priced from $3 to $8 each.
The original CrêpeMaker was established in 1992 by Christopher Hoffman and Maria Sune. In 2001 they began franchising. Since then the Company has expanded with 12 franchises throughout Florida, California, Tennessee, Texas, and Honduras.
The expansion isn’t over. When the five new restaurants are completed, there will be a total of 22 CrêpeMaker restaurants in existence, 12 of them in Florida.
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Watch Stuart Reb Donald
on Everyday Gourmet.
