Roland® Hearts of Palm
American Roland Food Corporation
April 2013
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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

With summer just around the corner, Hearts of Palm are a great way to add some crunch to summer’s bounty. Add chopped hearts of palm to a green salad or a cold grain salad, or serve them with grilled meats and vegetables.

Hearts of Palm are the prized edible hearts of young palm trees. Palm branches are harvested and cut and bark and leaves remove to leave the tender center section. They are either white or pale yellow, depending on whether the palms are wild or cultivated, respectively. Hearts of palm have a smooth, firm consistency, a snap to the bite, and a flavor similar to an artichoke. Because of their textures and flavors, hearts of palm can also be used in as a substitute for artichokes in a recipe.

Serving suggestions:

• Chop and toss into a cold grain salad like tabbouleh or quinoa salad
• Drizzle with vinaigrette, and serve alongside grilled meats
• Serve as part of a crudités platter
• Batter and deep fry and serve with dipping sauce
• Chef Sandra Gutierrez prepares a dip using Roland® Hearts of Palm

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FOR IMMEDIATE RELEASE:
Contact: Samantha Marsh
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com
www.lisaekus.com
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkus

200 Easy Mexican Recipes
Authentic Recipes from Burritos to Enchiladas
by Kelley Cleary Coffeen
Robert Rose Inc.
April 2013
$24.95/Paperback
ISBN-13: 978-0778804369

Create Your Own Mexican Fiesta with 200 Easy Mexican Recipes: Authentic Recipes from Burritos to Enchiladas

The increase in Hispanic populations over recent years (Hispanic population growth of 167% will outpace all ethnic groups over the next 40 years in the US) has led to a new appreciation of Mexican cuisine. It has become North America’s favorite comfort food—a part of our culture that we have come to know and love. Focused on vibrant, bold flavors, simple techniques, and a variety of ingredients, Mexican cuisine has spread across North America, into many homes and kitchens, as well as restaurants.

Kelley Cleary Coffeen, in her newest book, 200 East Mexican Recipes: Authentic Recipes from Burritos to Enchiladas (Robert Rose April 2013; $24.95/Paperback), will teach you the basics and foundations of authentic Mexican cooking, with recipes ranging from Pico de Gallo and Red Chili Tamales, to Traditional Chile Rellenos and Baja Fish Tacos. These no-fuss, creative and fun recipes will allow you to experience Mexican culture right in your own kitchen. With innovative and basic cooking tips, a list of must-have kitchen equipment, common Mexican ingredients, and a glossary of Mexican food definitions, Coffeen will have you cooking for your very own Mexican fiesta in no time!

In addition to delicious recipes and fool-proof tips, 200 Easy Mexican Recipes includes fascinating historical information about the evolution of Mexican cuisine—from its original roots in the Aztec diet to its introduction into North American cuisine through Hispanic influence.

Kelley Cleary Coffeen is a cookbook author, food consultant and media personality who enjoys the flavors of the American Southwest and Mexico. Her creativity in the kitchen has resulted in a flourishing culinary career. This is her fifth cookbook. Kelley enjoys entertaining and volunteering in her community. She lives in Las Cruces, New Mexico with her family.

 Spicy Steak Tampico

This is simplicity in grilling! I love grilling a choice steak then lavishing it with fresh roasted green chile and rich melted cheese.  Steak Tampico is the perfect entree served with beans and rice.

Makes 4 servings

• Preheat greased barbecue grill medium-high
• Instant read thermometer
• Ovenproof plates

4 beef tenderloin medallions (each 6 oz/175g and 3/4 inch/2cm thick)
2 tbsp olive oil
Seasoned salt and freshly ground black pepper
1 cup roasted green chile peppers (see below)
1 cup shredded Monterey Jack cheese

Brush steaks thoroughly  with olive oil. Season with salt and pepper.

Place medallions on preheated grill, close lid and grill, turning once, until an instant-read thermometer registers 145° F (65°C) for medium rare, 5 to 8 minutes per side.  Transfer to a plate, tent with foil and let stand for 10 minutes.

Preheat broiler with rack 3 to 4 inches (7.5 to 10cm) away from heat. Place steaks on individual ovenproof plates. Top each steak with equal amounts of chile and cheese. Broil until cheese melts, about 2 minutes. Serve immediately.

Variation

In place of the beef tenderloin, substitute four 6oz (175g) portions beef top sirloin steak, each 1-inch (2.5cm) thick.  For the most tender and juicy results choose a high-quality, well-aged sirloin.

Roasting Chiles

To roast chiles, such as New Mexico, Anaheim, poblano, jalapeño and habanero: Preheat greased outdoor grill to medium or preheat an oven broiler. Place fresh chiles on outdoor grill or gas stove top over medium heat or arrange on a baking sheet and place 2 to 3 inches (5 to 7.5 cm) away from heat under broiler. Grill or broil, turning often with tongs, until surfaces of skin are lightly charred and blistered. Immediately place peppers in a paper bag, or an airtight container and close tightly. Let peppers cool for 12 to 15 minutes. Peel off charred skin and remove stems and seeds. Tear into strips or chop as needed according to the recipe. Wash your hands thoroughly after handling chiles. Refrigerate peppers for up to 3 days or freeze in airtight container for up to 6 months.

This recipe may be reproduced with the following credit:

Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with permission

For more information or to schedule an interview with the author and request a review copy of the book, contact Samantha Marsh at The Lisa Ekus Group lisaekus@lisaekus.com or 413.247.9325

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Roland® Pesto
American Roland Food Corporation
April 2013
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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

Welcome Spring with Pesto from Roland Foods

Spring is (finally!) in full swing and picnics, dinner parties, and potlucks seem to be filling up every weekend.  Spring dishes are all about fresh ingredients and simple recipes.  This spring, why not make preparing the perfect potluck dish even easier (and more delicious!) with Roland® Pesto.

Roland® Pesto is made from fresh, uncooked basil blended with olive oil, parmesan cheese, walnuts, cashew nuts, and spices. Its rich herbal taste is perfect for adding flavor to simple spring dishes to share with friends and family.

Originating in Northern Italy, pesto is often added to pasta in lieu of tomato sauce. Pesto is a popular topping on pizzas and sandwiches, and is also an amazing sauce to use with poultry, seafood, and meat dishes. Its vibrant green color and distinct flavor make it the perfect addition to any meal.

Roland® Pesto is ready to eat right from the jar. Try it in some of our serving suggestions below!

• For a spin on a classic, mix Roland® Pesto with butter and spread on top of corn on the cob.
• Blend Roland® Pesto with homemade or store-bought hummus and serve with pita chips for the perfect party food.
• Spread Roland® Pesto on top of your hamburger at your next outdoor barbecue to add fresh flavor.
• Sautee fresh spring vegetables with Roland® Pesto for a healthy side dish.
• Try out the recipe for Warm Salmon Salad with Pesto (below).

Warm Salmon Salad with Pesto

Ingredients

Directions
1.       Combine vinegar and pesto; drizzle over salad, and toss gently.
2.       Place potatoes in a large saucepan; cover with water, and bring to a boil. Cook for 12 minutes.
3.       Add asparagus; cook 3 minutes or until potatoes are tender. Drain.
4.       Season salmon with sea salt and pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
5.       Remove skin from salmon and flake apart with a fork; set aside.
6.       Combine salmon, potatoes, asparagus, salad greens, green onions, and tomatoes in a bowl.

(Recipe excerpted from Rolandfood.com Reprinted with Permission)

FOR IMMEDIATE RELEASE:
The Lisa Ekus Group
www.lisaekus.com
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkus
April 9, 2013

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
Lisaekus@lisaekus.com 

San Francisco, CA – Anne Willan, founder of École de Cuisine La Varenne and acclaimed cookbook author, has received both the Jane Grigson Award for distinguished scholarship and depth of research and the Culinary History Cookbook Award from the International Association of Culinary Professionals (IACP) at the association’s 35th-annual conference in San Francisco on April 9, for her and husband Mark Cherniavsky’s book The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press 2012). Both awards recognize a cookbook that is distinguished by a variety of criteria, including the presentation and writing of recipes, editorial context and writing style, research and scholarship, design layout, overall quality, creativity, and excellence.

This year’s conference, “Dirt to Digital:  Real Food in a Virtual World”, brought together chefs, cooking teachers, cookbook authors, journalists, food photographers and food marketers from around the world. “I am so honored and humbled to receive this award” said Willan. “This book has been a labor of love, and I can say without hesitation that this award has been one of the greatest achievements of my career”. The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook, is based on Anne and her husband Mark Cherniavsky’s extensive antiquarian cookbook collection, and was also awarded the Hall of Fame Award at the 2013 Gourmand Book Awards and Paris Cookbook Fair and was recently nominated for a 2013 James Beard Award.

Anne Willan has had an extraordinary career in the culinary arts and is recognized as one of the world’s preeminent authorities on French cooking. She founded École de Cuisine La Varenne in Paris in 1975. Anne’s accolades include the IACP Lifetime Achievement Award, James Beard Award, and Bon Appétit Teacher of the Year Award. Willan is also the author of more than 30 cookbooks. Notable titles include La Varenne Pratique; the 17-volume Look and Cook series; and The Country Cooking of France, which won two 2008 James Beard Foundation Book Awards. Anne is also working on a memoir, to be published in Fall 2013 by St. Martin’s Press. Born in Newcastle, England, Anne now divides her time between Santa Monica, California and France. For more information about Anne, her books, and La Varenne, please visit www.lavarenne.com. You can follow Anne on Twitter@AnneWillan.

About the International Association of Culinary Professionals (IACP): IACP is a not-for-profit professional association that provides continuing education and development for its members who are engaged in the areas of culinary education, communication or in the preparation of food and drink. The worldwide membership of more than 2,000 encompasses 45. This diversity not only offers unique insight into the world’s cuisines, but also provides excellent networking opportunities. IACP’s vision is to be an international forum for the development and exchange of information, knowledge and inspiration within the professional food community worldwide.

Culinary Agency Seeks New Talent via Twitter

Ashley Blom of Quarter Life (Crisis) Cuisine

FOR IMMEDIATE RELEASE:
The Lisa Ekus Group
www.lisaekus.com
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkus
March 28, 2013

Contact:  Sally Ekus
The Lisa Ekus Group
413.247.9325
Sally@lisaekus.com / @SallyEkus

Hatfield, MA – Can a cookbook author be chosen based only on a series of tweets? Is there untapped talent on Twitter? The Lisa Ekus Group, LLC, a 31-year-old literary agency that focuses on promoting a world of culinary talent launched a Twitter contest to find out.

The “So You Want to Write a Cookbook” contest (#signmesal) was inspired by the March Madness basketball tournament, and was conceived and orchestrated by Literary Agent Sally Ekus. Participants were asked to pitch their best culinary non-fiction ideas to the agency via Twitter and the contest was judged by the entire agency staff. Literary agent Sally Ekus believes, “The Tweet is the new elevator pitch. As social media has changed the way companies, especially publishers, look to conduct business and identify new talent, it made perfect sense to identify potential new writers through this medium.”

Over 100 contestants were narrowed down to sixteen, then eight, four, and two, before choosing one winner who was signed by Sally Ekus at The Lisa Ekus Group on March 27, 2013 at 4 pm.  “The Twitter contest was a huge success,” said Sally Ekus on Wednesday. “Not only did it challenge the participants to pitch quickly and effectively, it helped The Lisa Ekus Group take a fresh look at how we review projects. The conversations were lively and occasionally heated. In the end, we were all 100% in agreement on the winner. Publishers are already expressing interest in the project.” said Sally Ekus.

The winner, twenty-five year old Ashley Blom of Greenfield, Massachusetts, writes and manages the blog Quarter Life (Crisis) Cuisine, cooking and blogging after her day job as a Marketing Assistant at The Sandri Companies. She has been blogging on and off since age thirteen and her cookbook concept was “life advice for lost twenty-somethings with recipes designed to save your sanity while you’re trying to figure it all out.” The book will discuss which recipes are best for breakups, layoffs, and zero bank account balances.  Ashley’s ideas included recipes like crappy liquor upgrades (vodka infusions), bad lay mac’n’cheese, got-the-job chocolate cake, breakup nachos, and fancy-on-the-cheap party appetizers.

“We feel confident that in Ashley’s voice and vision we have found emerging talent. I am excited to see her concept develop, from tweet to proposal to published book. Ashley’s sense of humor and her self-awareness are a natural fit for our generation of cooks and writers,” said Sally Ekus.

The Lisa Ekus Group, LLC is a full-service culinary agency. We provide media training, strategic public relations planning, consulting, and literary agency services to the world of culinary talent. It is our belief that a vibrant culinary industry is the result of many voices, and so we strive to support and promote chefs, cookbook authors, food writers, and photographers.

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Restaurant Worthy Meals in No-Time with Grilled Artichoke Hearts Fresh Pack from Roland Foods

Roland® Grilled Artichoke Hearts
American Roland Food Corporation
March 2013
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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

It always seems to be that recipes or ingredients that taste the best often take the most time to prepare. Many of us crave the flavor and complexities of time-consuming meals, but simply don’t have enough hours in the day to make them ourselves. Often times we sacrifice taste for a quick meal on the go, or waste money on expensive restaurant food because we just can’t kick our cravings for delicious meals (nor should we have to!).

Artichoke hearts, the tender and beautiful interior flesh of globe artichokes, are some of the tastiest vegetables imaginable, but also require ample time and patience to prepare. Grilled Artichoke Hearts from Roland Foods are prepared, packed in sunflower oil, herbs, and spices, and are ready to eat at your convenience, so you don’t have to waste your efforts on the tedious process of breaking down a whole artichoke. Lightly grilled, these whole artichoke hearts have slight char marks around them, resulting in delicious flavor. You’ll be eating restaurant worthy food in no-time, right from your own kitchen, with Roland® Grilled Artichoke Hearts.

Originally grown in Southern Europe around the Mediterranean, artichokes have spread across the globe and are now also cultivated in other parts of Europe, South America, Mexico, and California. The heart of the artichoke remains the most popular part of the vegetable, and is used in a number of pasta, meat, and seafood dishes, and can be stuffed or fried to make a pleasing appetizer. Artichokes are naturally low-fat and gluten-free, and are chock full of nutrients.
Try some of our serving suggestions below:

• Try using Roland® Grilled Artichoke Hearts as a topping on pizza, paired with sundried tomatoes, olives, and feta.

• Mix Roland® Grilled Artichoke Hearts with olive oil or tomato sauce, spaghetti, and parmesan cheese.

• Toss Roland® Grilled Artichoke Hearts with mixed greens, oil, vinegar, and red onion for a hearty salad.

• Pan fry or deep fry Roland® Grilled Artichoke Hearts and serve with your favorite dipping sauce.

FOR IMMEDIATE RELEASE:
The Lisa Ekus Group
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkus
February 2013

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
Corinne@lisaekus.com

TO MARKET:
A Media Skills Seminar for Culinary Professionals

Hatfield, MA – A brilliant food writer or talented chef may be able to whip up a perfect soufflé or write a recipe header that will move readers to tears – but can he or she do that in front of a camera while answering questions from a host and hitting all the right message points all in less than three minutes? A masterful media appearance takes skill and practice which The Lisa Ekus Group offers through their media training program. A special seminar on May 21, 2013 in Hatfield, MA will bring together a group of 12 culinary professionals to sharpen their skills by learning from veteran media trainer Lisa Ekus, who has worked with hundreds of culinary personalities including Padma Lakshmi, Rebecca Lang, Sara Moulton, and Emeril Lagasse.

Designed specifically for culinary professionals, the seminar will teach you how to bring your cooking, writing, and speaking skills to the media in order to promote yourself or your brand and make a good impression. The day-long seminar will cover message points and blocking out the set, what to wear and how to communicate with the host, body language, refining message points, and how to do both hosted and solo camera appearances. Each participant will have the opportunity to tape a short segment and review it with the group. This hands-on practice will build on-camera confidence and will help to present the best face of the author or brand.

WHO: Whether you have an upcoming appearance on Good Morning America or Good Day Atlanta, you’re looking to put some videos up on YouTube, you want to do live demos and appearances, or you just want to feel more comfortable with media opportunities, this course will give you the edge you need.

WHAT: A day-long media skills seminar limited to 12 participants at the cost of $695 per person. The group setting allows trainees to network and share with industry colleagues while gaining skills and confidence at a significantly discounted rate. Extensive handouts covering the day’s topics will be provided to all attendees.

WHERE: In the studio / kitchen space of The Lisa Ekus Group in Hatfield, Massachusetts. Hatfield is about 45 minutes from Bradley Airport in Hartford, CT and 3 hours from New York City. Transportation and lodging are not included, but we can provide recommendations for both.

WHEN: 9am – 5pm on Tuesday, May 21, 2013.

HOW: To register contact Corinne Fay at 413.247.9325 or Corinne@lisaekus.com. Register before April 1st, 2013 and receive the earlybird discount price of $595. Beverages and lunch will be provided.

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TO MARKET is a new series of skill seminars that focus on building your brand, marketing your talent, and strengthening your platform.

LISA EKUS is the founder of The Lisa Ekus Group, LLC, a full-service culinary agency specializing in “promoting a world of culinary talent.” Based in Western Massachusetts, she oversees four core divisions of her company: literary agenting, spokesperson/endorsement representation, media training, and public relations strategy. She has trained a wide variety of clients, from chefs to CEOs to authors. For a full list of trainees, visit http://lisaekus.com/media-training/media-training-clients/

THE LISA EKUS GROUP is a full-service culinary agency. We provide media training, public relations, consulting, and literary agency services to the world of culinary talent. It is our belief that a vibrant culinary industry is the result of many voices, and so we strive to support and promote chefs, cookbook authors, food writers, and photographers. For more information, please visit www.lisaekus.com .

Dear Culinary Friends,

We are excited and proud to present to you our Winter/Spring 2013 Cookbook Catalog!

The coldest months of the year are behind us (we hope!), and spring will soon be on it’s way! This year, along with longer, brighter days and warmer temperatures, spring promises a whole new array of delicious offerings for you to enjoy.

• Embrace the flavors of Spring with creative recipes from Sherri Brooks Vinton using this year’s bounty of preserved fruit.
• Spice up the dinner table with easy recipes from our new Mexican and Indian cookbooks, or create delicious meals for your family, sans gluten.
• Get ready to be the host of the year with recipes and ideas for entertaining using a Triple Slow Cooker.
• Exercise your grilling and barbecuing skills in preparation for the abundance of outdoor barbecues and parties this season and learn how to make a “wicked good burger“!
• Travel bug got you down? Explore the regional Pennsylvania Dutch cuisine with William Woys Weaver or take a tour of Tennessee farmland with Paul and Angela Knipple.
• Prepare for the big game with recipes right from your e-reader, with David Joachim’s The Tailgater’s Cookbook!

Members of the media may request review copies with the easy Review Copy Request Form here: http://lisaekus.com/catalog-review-copy-request-form/. Review copies will be automatically forwarded to the appropriate publicist to fulfill accordingly. Many thanks for your on-going support.

Be sure to get an advance look at the forthcoming list of our upcoming summer titles as well!

What’s Coming this Summer: 

• Bake and Destroy: Good food for Bad Vegans, by Natalie Slater
  Page Street Publishing, August 2013
• The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town, by Kathy Hester
  Fair Winds Press, June 2013
• Great Gluten-Free Vegan Eats from Around the World: Fantastic, Allergy-Free Ethnic Recipes, by Allyson Kramer
  Fair Winds Press, June 2013
• Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks, by Mark Bitterman
  Andrews McMeel Publishing, May 2013
• Pretzel Making at Home, by Andrea Slonecker
  Chronicle Books, May 2013

Happy Cooking!

The Lisa Ekus Group, LLC
57 North Street
Hatfield, MA 01038
413.247.9325 Phone
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“Promoting a World of Culinary Talent”

Tent: Encounters with Jewish Culture
December 19, 2012
tentsite.org
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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

Amherst, MA: What do Jill Solloway, Michaela Watkins, Jacob Salamon, Jared Bauer, Jessica Chaffin, Jamie Denbo and Yoni Brenner have in common? They’re all Jewish comedians and comedy writers and they’ll all be at Tent: Comedy in LA (March17-24) Tent: Encounters with Jewish Culture, the Yiddish Book Center’s innovative new program, is a series of weeklong workshops for Jewish twentysomethings.

First up is Tent:Comedy, slated for March 17–24 in Los Angeles, the comedy capital of the world. Participants will explore the connection between Jews and comedy with noted culture commentator Tony Michels. They’ll talk shop with TV and Film writer, producer, and director Jill Solloway and they’ll take an improv workshop with former SNL cast member Michaela Watkins. Comedians Jessica Chaffin & Jamie Denbo (aka Ronna & Beverly) will drop by for a Q&A session. They’ll learn about comedy writing from Yoni Brenner, a contributor to the New Yorker’s Shouts and Murmurs and a writer for Comedy Central’s Gajillionaires, and the duo behind Bubala Please – Jacob Salamon and Jared Bauer – will drop-in to provide their somewhat irreverent insights on comedy, Jewishness, and what it takes to make a viral video.

Daily workshop discussions will take place at the Writer’s Guild. Participants will eat at places like Mo’s Egg Roll Truck, Hollywood’s original Farmer’s Market, and enjoy dinners at LA’s trendy hangouts. Evenings will be spent attending performances –Sara Silverman at Largo, a show at Upright Citizen’s Brigade. Following the evening performances, participants can recount the day’s events at the bar of The Farmer’s Daughter, the hip hotel where they’ll be staying.

Only twenty participants will be selected for each session. Tent is offered free to accepted applicants (lodging, most meals, tickets and more).  Participants are responsible for the cost of transportation to and from the host city.

Tent will present two other workshops in 2013 (Tent:Creative Writing/Amherst, MA in April; Tent:Theater in NYC/August), plans call for ten programs in 2014, ultimately Tent will grow to include a catalog of thirty programs by 2016.

As Josh Lambert, Tent‘s Program Director, explains “Modern culture can inspire us to think imaginatively about what Jewishness means, and vice versa. Many of the young Jews I know feel more connected to Jewish culture than to religion or politics. Tent will be about exploring how these cultural enthusiasms–for comedy, cooking, law, and so many other fields–can become a bigger part of the national discussion of what it means to be Jewish.”

Space is limited so apply now at http://www.tentsite.org/
Tent on Facebook http://www.facebook.com/TentSite
Join the conversation on Twitter @Tentsite
A program of the Yiddish Book Center, Tent is made possible through the support of Judy and Michael Steinhardt.

Roland® Farro
American Roland Food Corporation
January 2013
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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

Bring in the New Year with Farro from Roland Foods

The New Year is just around the corner, which means that many of us will soon be looking for new and exciting ways to enrich our lives. Some of us may begin a new exercise routine, some may embrace a new hobby, and some may vow to leave more time for relaxation.  This year, why not say goodbye to boring, unhealthy, and uninspired meals, and say hello to nutritious new ingredients that will revamp your weeknight mealtimes.

Roland ®Farro, a European grain derived from wheat, is healthy and nourishing, and is perfect for creating exciting new meals that everyone at your table will love. Imported from Italy, farro dates back to the ancient Egyptians, and was the first unhybridized form of wheat. It has a nutty flavor, firm, chewy texture, and is lighter than more traditional grains, making it an appealing choice for home cooks and restaurant chefs alike. When cooked, farro releases a creamy liquid similar to that found in Arborio rice.  Unlike a traditional risotto, however, farro maintains its tenderness and firm texture.

Roland ®Farro is high in magnesium and vitamins A, B, C, and E, and also has a high fiber content. Farro is known for its low gluten levels, making it easier on the digestive system than most wheat-based grains. Farro can be ground into flour to make pasta and breads, cooked into soups, or can be boiled and enjoyed on its own.

Start the year off right with farro from Roland Foods! Try one of our serving suggestions below:

• Combine cooked Roland ®Farro with olive oil, tomatoes, feta, and olives for a Mediterranean inspired salad.
• Substitute Roland ®Farro for rice in any of your favorite soups or stews for a heartier, earthier flavor.
• Cook Roland ®Farro with vegetable or chicken stock and your favorite vegetables for a warming and delicious meal.
• Grind Roland ®Farro into a flour to use for baking.
• Use Roland ®Farro in place of your morning oatmeal, mixed with apples, maple syrup, and cinnamon.

Farro Vegetarian Fall Harvest

Ingredients

1.5 cups Roland® Farro (uncooked)
1.5 cups Vegetable Stock
0.25 cup Apple Juice
1 Each Butternut Squash, diced
1 Each Apple (Cortland), diced
4 Each Carrots, cut on bias
1 each Eggplant, sliced, salted, cleaned and diced
15 Each Brussel Sprouts, halved
1 each Onion (Spanish), diced
1 each Escarole, washed and cut into 1″ pieces
1 tablespoon Thyme, finely chopped
1 tablespoon Sage, chiffonade
1 each Large Garlic Clove, peeled
As needed Roland® Extra Virgin Olive Oil
As needed Sale and Black Pepper

Directions

1. Start by toasting the farro in a sauté pan, without oil, for approximately 5 minutes on medium heat, just until the color begins to darken. Stir often to prevent sticking and burning.

2. After the farro is toasted, place in a medium size stock pot and cover with vegetable stock, then add the apple juice. You may need extra stock if the liquid is cooked off before the farro is completely cooked. Cook on medium to high heat until the farro has only a slight bite. This should take approximately 15-20 minutes. Drain if necessary and toss with half of the sage and thyme.

3. Toss separately the butternut squash, apple, carrot, eggplant and garlic in olive oil and ground black pepper. Place on a baking sheet and roast at 375° F until the vegetables are golden brown. Stirring occasionally to promote even cooking, this should take 30-45 minutes. If one item is cooking and browning faster than the others, take that one out and continue with the rest.

4. Bring a large pot of salted water to a boil, and then add the halved brussel sprouts. Cook until fully tender, drain well.

5. Heat olive oil in a sauté pan; add brussel sprouts to pan cut side down first until both sides are golden brown in color, season with salt and pepper. In the same sauté pan add onions and extra olive oil if needed. Evenly brown onions over medium heat then add cut escarole and keep on the heat just long enough to wilt.

6. Take the brussel sprouts, onions and escarole off the heat and add the roasted eggplant, carrot, garlic and the remaining sage and thyme.

7. Combine the cooked farro with the roasted butternut squash and apple. Check seasonings of salt and pepper and mound in the center of plate for presentation.

8. Place the brussel sprouts mixture cascading on top of and around the farro.

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American Roland Food Corp.
January 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

American Roland Food Corp. Donates to the
Long Island Cares Hurricane Sandy Relief

In the wake of the destruction of Hurricane Sandy, American Roland Food Corp. has donated 620 cases (approximately 22,000 servings) of canned tropical fruit to Long Island Cares (The Harry Chapin Food Bank). Many of Roland Foods’ employees and partners in the Metro New York area were hit hard by the storm and this donation, in addition to a previous donation to the Community Food Bank of New Jersey immediately after the storm, is part of an effort to give back to the communities that support Roland branded products all year long and to aid in the Hurricane Sandy relief efforts. American Roland Food Corp. is dedicated to providing support to those affected by the damage.

American Roland Food Corp. supports a variety of charitable organizations throughout the year, including many hunger relief organizations and events, but in light of the millions of Metro New York residents who lost power and the billions of dollars of damages, Roland Foods hopes this donation will serve as a small token of support in this time of devastation.

“The hurricane is not making much news anymore,” said Lisa Kartzman, Director, Public Relations, “but Roland Foods has not forgotten the communities devastated and still in need of food especially during the holiday season.”

Long Island Cares provides nutritional food and support services for a network of more than 540 community-based member agencies including food pantries, soup kitchens, emergency shelters, child care programs, disability organizations, veteran’s services and more.  The organization was founded by the late singer, songwriter, and social activist Harry Chapin, and provides many programs and services in addition to the food bank.

American Roland Food Corp. is a Manhattan-based food import company, specializing in high quality specialty products. For 79 years, Roland Foods has provided customers with exceptional specialty food. Their dedication to providing quality and consistency has made them a leader among food importers and suppliers. The Roland brand is synonymous with quality for the consumer and chef alike.

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Roland® Flavored Israeli Couscous
American Roland Food Corporation
December 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

Flavored Israeli Couscous

On these short winter days, it’s tough to find the time or muster up the energy to cook a hearty and delicious meal for yourself and your family. With the holiday season in full gear, long hours spent at the office, and activities and parties popping up left and right, tonight’s dinner tends to be the last thing on all of our minds. Luckily, Roland® has created a product that allows us to slow down and enjoy a healthy dinner, without spending hours in the kitchen.

Roland® Flavored Israeli Couscous is perfect for those of us seeking a quick and nutritious meal. Made from rolled durum semolina dough and coated in wheat flour, Israeli Couscous is then toasted over an open flame to create its unique texture. Imported from Israel, Roland® Flavored Israeli Couscous is naturally seasoned for exceptional flavor, is a great source of protein and fiber, and is Whole Grain Certified.  The couscous is ready to eat in only 15 minutes: simply add water, heat, and serve.

With flavors like Garlic Jalapeno, Roasted Garlic, Tuscan Herb, Porcini Mushroom, Whole Wheat Garden Vegetable¸ and Whole Wheat Roasted Garlic, everyone at the table is sure to be pleased.

Roland® Flavored Israeli Couscous is delicious on its own, and can also be used as a side or a base for other dishes.

Try one of our serving suggestions:

• Stuff Roasted Garlic or Whole Wheat Roasted Garlic Couscous into squash or poultry
• Sautee Whole Wheat Garden Vegetable Couscous with your favorite vegetables
• Serve Porcini Mushroom Couscous with chicken, beef, or lamb
• Toss Tuscan Herb Couscous with olive oil, parsley, cucumbers, and mint
• Mix Garlic Jalapeno Couscous with black beans, scallions, red pepper and cilantro

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Meat Lover’s Meatless Celebrations Book Signing with Kim O’Donnel

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

South Hadley, MA—December 1st, 2012—Come join journalist, chef, and food writer Kim O’Donnel on Saturday, December 1^st, from 1:30pm-2:30pm at the Odyssey Bookshop: 9 College Street, South Hadley, MA, for a reading, signing, and tasting from her new cookbook, Meat Lover’s Meatless Celebrations (Da Capo 2012).

Kim O’Donnel knows meat lovers. In fact, she’s one of them. But in a conscious move to consume less, she’s been cooking up delicious “you-won’t-miss-the-meat” fare for the vegetarian-curious crowd for years. There are no cardboard faux meat and gray starches here, these dishes are all rich and tasty (with allergy- and animal-free options, to boot) that even meat eaters won’t miss the meat! With holiday menus as varied as Fourth of July and Diwali, and kitchen inspiration for life’s many happy occasions–from anniversary dinners to family reunions–The Meat Lover’s Meatless Celebrations offers unforgettable vegetarian recipes you can celebrate with all year long.

For more than a decade, Kim O’Donnel has dispensed cooking advice at numerous publications, including The Washington Post, Culinate and USA Today. Her first book, The Meat Lover’s Meatless Cookbook, was published in 2010.  Based in Seattle, she is the founder of Canning Across America, a collective dedicated to the revival of home food preservation. For more about Kim, visit  www.kimodonnel.com.

Get your signed copy of The Meat Lover’s Meatless Celebrations, start planning your holiday festivities, and celebrate, sans the meat, with Kim at the Odyssey Bookshop. This event is FREE and open to the public.

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Southern Chef, Culinary Professional and Author Virginia Willis to Appear on Food Network’s “Chopped”

Contact:  Lisa Ekus
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

Virginia Willis, culinary professional and author of the acclaimed cookbooks Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press 2008), and Basic to Brilliant, Y’all:150 Refined Southern Recipes and Ways to Dress Them Up for Company (Ten Speed Press 2011) will appear on Food Network’s cooking competition “Chopped” on Tuesday, November 27^th at 10:00pm EST. “Chopped” is a top-rated competition cooking show that focuses on skill, speed, creativity, and execution. Contestants are challenged to create dishes that showcase their passion, cooking style, and culinary talent, all within a 30 minute deadline. Willis will compete with three other professional chefs to fight for the $10,000 prize and to become the next winner of “Chopped”.

Virginia Willis is named as one of “Seven Food Writers You Need to Know,” by the Chicago Tribune and is a contributing editor to Southern Living. Her writing has been published in Family Fun, Fine Cooking, and Taste of the South. She has appeared on Martha Stewart Living Television, Paula’s Best Dishes, Real Simple Television, The Weather Channel, and Thrown Down with Bobby Flay. For more about her visit virginiawillis.com

In the opening episode “Bird in the Pan”, watch as the competitors struggle over a challenging appetizer round and attempt to make delicious Cornish hen dishes in the entrée round. In the dessert round, neither the judges nor the chefs have any idea what to expect on the plates after a wild fiasco with the ice cream machine…
Be sure to tune in on November 27^th to see if Virginia survives the chopping block!

FOR IMMEDIATE RELEASE

Contact: Jessica Purcell
Senior Publicist

212-790-4267
jpurcell@wwnorton.com

TITLE: THE APPLE LOVER’S COOKBOOK
AUTHOR: Amy Traverso
PUBLICATION DATE: September 2011
ISBN: 978-0-393-06599-2
PRICE: $29.95 hardcover
PAGES: 320
Illustrations: 110 color photographs

THE APPLE LOVER’S COOKBOOK
By Amy Traverso

Winner: 2012 IACP Best American Cookbook
Finalist: 2012 Julia Child Award

“You’re a great teacher, your book is beautiful, and we learned a lot about apples.”—Martha Stewart, The Martha  Stewart Show

“Everyone who loves apples will want Amy Traverso’s book for her remarkable Illustrated Primer. And everyone who loves to cook will grab the book for her imaginative and clearly written recipes. Eating an apple a day has never been easier or more delicious.”

—Dorie Greenspan, author of Around My French Table

“When I said I wish there were a book like this for every single fruit and vegetable, I meant it. The Apple Lover’s Cookbook is one resource you’ll keep coming back to for years – both for its appealing, timeless recipes and for its invaluable, exclusive apple information.” Pam Anderson, Christian Science Monitor

“With The Apple Lover’s Cookbook, Traverso has written an indispensible book that does what all cookbooks should: shed light and inspire.” Esther Sung, Epicurious

“The handsome Apple Lover’s Cookbook has a section covering 59 kinds of apples with a description and color portrait of each…The heart of the book gives savory and sweet recipes…and the challah baked with diced apples and raisins falls into the category of ‘Why didn’t I think of that?’” Florence Fabricant, New York Times

“Amy’s first-hand reporting introduces us to an array of characters who live and breathe apples. We meet a cutting-edge botanist working to create the perfect apple, as well as a farmer who runs a preservation orchard for endangered apple species. Great reading and good food.”

—Jack Bishop, Editorial Director, America’s Test Kitchen

“A book capturing the mysteries and magic that can be revealed when you dive deep into subject as rich as apples. Amy’s enthusiasm is infectious, her curation of both sweet and savory recipes spot-on.” —Heidi Swanson, 101Cookbook.com and author of Super Natural Every Day

“Amy Traverso’s motherly pragmatism in the kitchen, her intellectual fascination with the fruit, and her love of great food all come through in these ravishing recipes. Expect The Apple Lover’s Cookbook to take its place among the classics of our era.” —Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern

—

Apple season is here! Thanks to a warmer-than-usual winter in much of the country, apple season has arrived early this year. And no one understands the versatility and appeal of apples better than Yankee Magazine lifestyle editor Amy Traverso. This virtuoso’s gorgeous apple guide, THE APPLE LOVER’S COOKBOOK [W. W. Norton & Company; 2011; $29.95 hardcover], is the ultimate authority on the all-American fruit.

The heart of this cookbook is 100 delicious and easy to follow recipes, from appetizers to desserts and beverages. Traverso also tells the fascinating history of the apple and offers cooking tips, a list of American apple festivals, a guide to apple products, the best method for peeling and coring an apple, even tips for pairing cheeses and hard ciders.  In short, this book is a veritable apple encyclopedia.

But what sets the book apart is a gorgeous primer with dozens of different varieties of apple, each accompanied by a full-color photo and notes on each apple’s appearance, taste, texture, best uses, origin, and availability. Traverso organizes each apple into one of four categories: firm-tart, firm-sweet, tender-tart, and tender-sweet. Each category is best suited to a particular type of dish—a firm-tart apple, for example, is the best choice in richer baked desserts such as apple pie or tarte tatin. Traverso even includes an indispensable, one-page “cheat sheet,” an at-a-glance list of the apple varieties sorted into four columns by category, making it a breeze to pick the right apple for any recipe.

The savory chapters of THE APPLE LOVER’S COOKBOOK hold beautifully imagined creations, like a pork and apple pie with cheddar-sage crust; a creamy apple risotto; and a squash and apple gratin. For an unassailably American dish, there’s the apple cider-brined turkey with applejack-sage gravy. Traverso also presents dinner party favorites like a pan-seared salmon with cider-glazed onions—a hit with both hosts and guests, as its complex flavor belies a deceptively simple preparation.

Readers with a sweet tooth will be delighted by the later chapters, which include pancakes, donuts, pies, cakes, and puddings—classics infused with a modern twist. These delicacies include spiced apple cupcakes, salted caramel apples with cinnamon graham cracker crumbs, and a green apple sauvignon blanc sorbet. Of course, no apple cookbook would be complete without a winning apple pie recipe, and this one includes no less than six mouth-watering standouts. And, Traverso also makes sure to list the best apple varieties to use to make a pie.

Amy Traverso’s passion for apples truly shines in the beautifully crafted essays that open each chapter.  She’s crossed the country to learn as much as possible about this storied fruit, speaking to apple growers, cider makers, and every manner of apple enthusiast in between. She’s visited Wenatchee, Washington—the “Apple Capital of the World”—where more than half of U.S. apples are grown. She’s stopped in at Dixon’s Apple Farm, a hidden fruit oasis in the deserts of New Mexico. She’s even made her way to a preservation orchard in Palermo, Maine, where John Bunker discovers and tends “unusual, historic, and high quality” heirloom apples that would otherwise be lost to history.

This exquisite book is an unparalleled guide to fresh, seasonal cooking. It is more than just cookbook: it is an education and culinary revelation. In Amy Traverso’s skilled hands, America’s favorite fruit becomes a versatile kitchen staple. Home chefs, veteran cooks, and apple fanatics alike will find something to savor in THE APPLE LOVER’S COOKBOOK.

Author Amy Traverso is available to discuss THE APPLE LOVER’S COOKBOOK as well as tips, techniques, and ideas for cooking with apples.

Story Ideas for 2012

• Guaranteed 100% Fool-Proof Pie Crust for Beginners

When working on recipes for The Apple Lover’s Cookbook, Traverso tried every known method of making pie crust, from the food processor method to fraisage, with added ingredients from oil to vinegar to vodka. After many experiments, she landed on her favorite recipe, and it requires no odd ingredients, no fancy equipment, just a bowl, some butter, and your fingertips.

• Apple Crisp for Everyone

Oat topped, gluten-free, low-carb, and biscuit-topped, Traverso has an apple crisp varation for every kind of eater.

• How to Pick the Right Apple for Your Recipe

The biggest challenge in cooking with apples is that even the most conventional supermarket has at least 5 varieties, and they all act differently under heat. So which one do you use for pie and which one is better for salads? Traverso broke 59 varieties of apples down into 4 categories: firm-tart, firm-sweet, tender-tart, and tender-sweet. Each category has best uses, and the book includes a handy cheat-sheet to help you figure out what to do with a Gala versus a Granny Smith versus a Newtown Pippin.

• The Rise of Heirloom Apples

In 1905, the USDA produced a catalog of all the known apple varieties grown domestically during the previous century. Their total: 14,000. Over the next hundred years, that number shrank to just a few hundred. But today, apple growers around the country are bringing back heirlooms like Ashmead’s Kernel, Westfield Seek-No-Further, Winter Banana, and Arkansas Black, ripping out acres of Red Delicious trees in favor of these historic beauties. Traverso has a long list of favorites and can recommend the best orchards in America for picking heirlooms.

• The Return of Hard Cider

There was a time when cider was the most widely consumed beverage in America, over wine, whisky, even water. Cider was safe, mildly boozy, local, and affordable, and it wasn’t until the mid-19th century that it was nudged out of favor by temperance on the one hand and beer on the other. But in the past five years, American cider sales have been growing about 25%, year on year. And new cideries are springing up to meet the need. Traverso has a list of her favorite ciders from around the world and can offer advice on pairing cider with cheese.

ABOUT THE AUTHOR:

Amy Traverso is the senior lifestyle editor of Yankee magazine, and a former food editor at Sunset magazine. Her work has also appeared in The Boston Globe, Salon.com, and Travel & Leisure, and she has appeared on The Martha Stewart Show, Throwdown with Bobby Flay and Gordon Ramsay’s Kitchen Nightmares. Her first book, The Apple Lover’s Cookbook, won an IACP cookbook award in the “American” category and was also a finalist for the prestigious Julia Child Award. She edited the award-winning Yankee’s Best New England Recipes and she is currently at work on a follow-up book, Yankee’s Best Lost & Vintage Recipes, to be published by Countryman Press in Spring, 2013. She lives in Brookline, MA.

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The Lisa Ekus Group
September 2012
http://www.facebook.com/TheLisaEkusGroup
http://twitter.com/LisaEkus

Contact:  Sally Ekus
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

An estimated 1,012,533 people in the US are living with, or are in remission from, leukemia, lymphoma, or myeloma.

When 28-year-old Hatfield, Massachusetts native Sally Ekus was just three-and-a half years old, she should have been getting ready for pre-school, and instead she was undergoing chemotherapy treatment at Baystate Medical Center for Acute Lymphocytic Leukemia. After twenty-seven months of treatment, and years of monthly check ups, she was given a clean bill of health. This past August she celebrated being 25 years cancer free! To commemorate this huge accomplishment, last year she joined the Leukemia and Lymphoma Society’s Team in Training Program and completed her first marathon, raising over $21,000 for the organization that helped save her life. To read more of her personal story please visit http://pages.teamintraining.org/ma/nikesf12/sekusn.

Sally’s mother and employer, Lisa Ekus of The Lisa Ekus Group, LLC, a Hatfield based culinary agency, is proud to sponsor a corporate team this year! This year Sally teamed up with friends and colleagues David Abrami and Corinne Fay, joining forces to run the Nike Women’s Half Marathon in San Francisco, again with the Team in Training program. The Lisa Ekus Group Team has been going through the daily training program and has collectively set out to raise $25,000.

Client and friend of the agency, best-selling cookbook author and Chef Virginia Willis has generously donated a hands-on cooking class and dinner. On a date to be mutually agreed upon, the first person (or group, up to 8 people) to donate a minimum of $1000 will spend an evening cooking and dining with The Lisa Ekus Group team and celebrity chef Willis in Hatfield. Wine and signed copies of Willis’ book are included!

Chef Willis is the author of the acclaimed cookbook, Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press, 2008). Her latest book, Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company (Ten Speed Press, 2011) was rated as one of the top rated cookbooks of 2011. Virginia was also recently named by the Chicago Tribune as one of “Seven Food Writers You Need to Know.” A graduate of L’Academie de Cuisine and Ecole de Cuisine LaVarenne, she previously she honed her attention to detail as the Kitchen Director for Martha Stewart Living Television where she supervised the food segments for the Emmy-award winning television show. With MSLTV, Virginia was also responsible for preparing private meals and events for Martha and her guests — including among others, President Clinton, Aretha Franklin, and Julia Child. As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping fantastic stories about food – from harvesting capers in the shadow of a smoldering volcano to making authentic mustard in Dijon.

The Lisa Ekus Group is a full-service culinary agency. We provide media training, public relations, consulting, spokesperson representation, and literary agency services to the world of culinary talent. It is our belief that a vibrant culinary industry is the result of many voices, and so we strive to support and promote chefs, cookbook authors, food writers, and photographers.

Owner Lisa Ekus, and Sally’s mom/boss says “Sally is the most courageous person I know. Her commitment to making a difference in the lives of other people who have Leukemia, and to giving back to LLS fills me with joy and pride. We are thrilled to support our Lisa Ekus Group team who are running for this great and important cause. Before last year’s marathon, all 26.2 miles, Sally had barely ever run even one mile. That girl is determined! Now we join her in this year’s goal to raise $25,000. If anyone can do it, it’s my daughter!”

To support Sally and The Lisa Ekus Group team in fighting cancer please send a check payable to The Leukemia and Lymphoma Society  and mail to Sally Ekus at TLEG 57 North Street Hatfield, Ma 01038. You may also visit the team’s page to donate and read more about why these local heroes are running.  http://pages.teamintraining.org/ma/nikesf12/thelisaekusgroup

Dear Friends and Colleagues,

I hope you are enjoying summer! I have some really exciting news I would like to share with all of you. This year I am thrilled to announce that in honor of The Lisa Ekus Group’s 30^th Anniversary, we have formed a corporate team to train for the Leukemia & Lymphoma Society Nike Women’s Half Marathon in San Francisco this October. For TLEG’s 25^th anniversary, Lisa donated to 25 different charities. To celebrate the big 30 this year, I am running and raising money for The Leukemia & Lymphoma Society, a cause very close to my heart, with Corinne Fay & David Abrami.

As many of you know, last year I set out to train for the Maine marathon in celebration of being cancer-free and in honor of those still going through treatment. I had never run even one mile when I started training, and at 26.2 miles I crossed the finish line and left my fundraising goal in the dust (raising more than $21k)!

 
Me, then and now

After the outpouring of support last year, many of you know my history: when I was only three-and-a-half I was diagnosed with Leukemia. I went through twenty-seven months of chemotherapy. Twenty-seven months is longer than it takes to deliver, edit, print, and publish a book. I had never really thought about how long I had to have spinal taps, chemotherapy drugs, and steroids pumped into my tiny body until last year when I looked back on what a cancer diagnosis means. It is still hard to wrap my head around the fact that when I was four years old my body was too weak to walk up the stairs and last year I ran a marathon!!

I am proud to say that this August I will be celebrating 25 years of being cancer free. And in honor of this and The Lisa Ekus Group’s 30^th Anniversary, our team is setting out to raise $25,000 for the Leukemia & Lymphoma Society.

Last year when I ran, almost every donation made was accompanied by a story of how cancer has touched the life of that donor. There is still so much work to be done. If you feel inclined to share this email and our story with your friends and family we would be deeply grateful. The only way we can continue the fight against cancer is with your help and support.

Team TLEG: David Abrami, Me, and Corinne Fay

Our fundraising deadline is September 24th, but we will gladly accept donations after this date. Donations can be made here on our fundraising page OR you can send me a check (57 North Street, Hatfield, Ma 01038) payable to The Leukemia & Lymphoma Society. I hope you will consider supporting our efforts to fight cancer. David, Corinne, and I all thank you.

Thank you so very much.

A few donation incentives:

$250 – a free cookbook!
$500 –  a free cookbook and social media shout out
$1000 – your logo on our jerseys! Bi-coastal advertising!
$5000 – we will carry the cookbook of your choice across the finish line

Thank you!

Sally Ekus, Literary Agent Associate
The Lisa Ekus Group, LLC

Dear Friends,

We are proud to introduce our Summer 2012 Catalog, our first summer catalog ever!

This mini-catalog is packed with 3 fabulous titles we can’t get enough of. Celebrate your favorite greens with Nava Atlas’s new tribute to our favorite veggies. Allyson Kramer’s new book, dedicated to gluten-free vegan fare, will both satisfy your taste buds and make good use of your abundant summer garden. Finally, Judith Fertig and Barbara C. Unell team up to give breast cancer survivors delicious, nourishing food to nurture their bodies back to health. We hope you enjoy sharing, cooking, and eating from this new collection of summer titles as much as we do!

The spring & summer catalogs, with detailed descriptions, sample recipes, cover images, author bios, and PR contact info, are online at http://lisaekus.com/category/current-catalog/.

Members of the media may request review copies with the easy Review Copy Request Form here:http://lisaekus.com/catalog-review-copy-request-form/. Review copies will be automatically forwarded to the appropriate publicist to fulfill accordingly. Many thanks for your on-going support.

Best,

The Lisa Ekus Group, LLC
57 North Street
Hatfield, MA 01038
413.247.9325 Phone
413.247.9873 Fax
corinne@lisaekus.com
www.LisaEkus.com
facebook.com/TheLisaEkusGroup
twitter.com/lisaekus
Sign up here to get our news!

“Promoting a World of Culinary Talent”

Flavored Quinoa
American Roland Food Corporation
June 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

Delicious, Healthy, and Quick: Flavored Quinoa from Roland Foods

There aren’t many meals that hit that sweet spot of delicious, healthy, and quick to prepare. If it’s quick and delicious, it usually isn’t healthy, and if it’s delicious and healthy, it usually isn’t quick.

The skyrocketing popularity of quinoa has been one solution to the mealtime conundrum. It cooks quickly, it’s high in protein and fiber, and it is chock full of nutrients. Unfortunately, not everyone appreciates quinoa’s subtle nutty flavor, and it can be bitter if it’s not properly washed.

American Roland Food Corp. has introduced a new line of flavored quinoa that is sure to satisfy even the most finicky of palates. Made from Andean quinoa and seasoned with all natural ingredients, Roland® Flavored Quinoa is pre-washed and requires nothing more than a pot of boiling water. Quinoa is a wholegrain from the Andes, rich in fiber and amino acids, and prized for its high protein content.

Flavors like Roasted Garlic, Garden Vegetable, Black Bean, Toasted Sesame Ginger, Mediterranean, and ALL NEW Lemon Curry guarantee that dinner will be snappy and delicious. Flavors come from all-natural ingredients like carrots, onion, tomato, garlic, celery, and sea salt. The quinoa is perfect on its own, and also works well as a base for other dishes. Try one of our serving suggestions or substitute Roland® Flavored Quinoa for plain in any quinoa recipe.

Serving suggestions:

• Toss Roland® Mediterranean Quinoa with cherry tomatoes, feta, fresh basil, lemon and olive oil.
• Pack Roland® Black Bean Quinoa, cheddar cheese, beans, and salsa into a flour tortilla for an extra healthy healthy burrito
• Top Roland® Roasted Garlic Quinoa with a wilted greens and a fried egg
• Substitute Roland® Sesame Ginger Quinoa for rice in any stir fry—cook tofu and fresh veggies in ginger, garlic, and soy sauce

RED QUINOA WITH JICAMA, RED PEPPER & LIME

Prepare this refreshing, nourishing salad for spring & summer. Crisp slivers of jicama and red pepper complement the nutty flavor of red quinoa, balanced with fresh lime juice and hint of cumin. Quinoa offers a simple, quick protein source to keep handy for lunch or dinner. Cooking tip: Quinoa is done when you see it begin to open.

1 cup Roland Red Quinoa

2 cups water  + 1/4 teaspoon salt

1/2 Jicama, medium size, cut in thin 1 inch slivers

3/4  Red pepper, cut in thin 1 inch diagonal slivers

4 Tablespoons Fresh Cilantro, chopped

3 Tablespoons Fresh Lime Juice

1 Tablespoon Roland Extra Virgin Olive Oil

2 teaspoon Lime zest

1/2 teaspoon Honey 

Pinch of cayenne + pinch of cumin

1/4  teaspoon Roland Sea Salt + freshly ground black pepper to taste

Place 2 cups of water in saucepan and bring to boil. Add ¼ tsp salt.

Add Roland Red Quinoa and reduce to simmer. Cover saucepan.

Cook until all liquid is absorbed, about 15 minutes.

Remove from heat and let stand 20 minutes, covered. Fluff with fork.

In a medium-sized mixing bowl, combine jicama, red pepper, & cilantro.

Make dressing of lime juice, olive oil, honey, pinch cayenne, pinch cumin, salt & pepper, and lime zest.

Pour dressing over vegetables and let stand a few minutes.

Mound quinoa on serving platter or individual plates.

Spoon vegetable mixture over quinoa, leaving a visible border of red quinoa around plate. Garnish with additional cilantro if desired.

Serve immediately, or allow to chill 2-3 hours (or overnight). Salad will become crisp and cool.

Recipe courtesy of Jerilyn Brusseau ©2012

For Immediate Release:
American Roland Food Corporation
April 2011
http://twitter.com/rolandfoods
http://www.facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

American Roland Food Corp. is pleased to announce their participation in Taste of Derby. In its second year, Taste of Derby allows the nation’s top chefs and notable horse racing personalities to interact with fans in effort to fight hunger.  Taking place Thursday May 5, at the Mellwood Arts & Entertainment Center in Louisville, Kentucky, Taste of Derby marks the official beginning to the week’s festivities, culminating with the 137th running of the Kentucky Derby. Proceeds from the night’s event will be distributed to local and national hunger organizations where the participating chefs and racetracks are located.

In its first year, chefs represented popular thoroughbred tracks throughout the nation. Thinking outside the “track”, this year’s roster has expanded to non-traditional thoroughbred regions as chefs from Boston, San Diego, Detroit, and Minneapolis join the field. Attendees can enjoy unique wines paired with the signature dishes and meet celebrities in the thoroughbred horse racing community.

“Roland® is proud to participate in Taste of the Derby 2011 and the fight against hunger,” said Lisa Kartzman, Director of Public Relations for American Roland Food Corp. “By donating high-quality food products, Roland® is able to support a cause that we believe in.” Last year, $75,000 was raised for the Louisville, Kentucky Dare To Care Food Bank and the global World Food Programme.

American Roland Food Corp. will be providing specialty and high quality items such as white truffle oil. This premium ingredient will be featured in Kent Rathbun’s Molasses Glazed Bacon with Truffled Eggs. Chef Rathbun is representing Abacus Restaurant and Lone Star Park in Dallas, TX. Also featured are varieties of  Roland’s® mustards. Chef Nancy Longo from Pierpoint Resturant, representing Pimlico Downs in Baltimore, MD, will be making a Maryland staple, the crab cake, with whole grain mustard slaw. Chef Nicolas Bour of Rancho Bernardo in San Diego, CA will serve Duck Rilletes with Foie Gras with Roland’s® Dijon mustard and toast points.

Modeled after the highly successful Taste of the NFL event, Taste of Derby was founded by renowned restaurateur and 2010 James Beard Foundation Humanitarian of the Year, Wayne Kostroski. Much like its derby companion, the original football inspired event raises and distributes money to hunger-relief groups, positively impacting the lives of families and dozens of new hunger projects.

American Roland Food Corp. is committed to the food industry. Roland®’ s success is based on decades of innovations and setting trends. Making food available to those less fortunate is paramount and one of the reasons they are thrilled to be a part of the Taste of Derby.

Taste of Derby’s mission is to celebrate the cuisine of popular horse racing locations while, addressing the needs of the hungry by raising awareness and money through special events. For more information on how can get involved with the event, please go to www.kentuckyderby.com/tasteofderby/. For a complete breakdown of the chefs participating in this event go to http://www.kentuckyderby.com/tasteofderby/chefs/2011. Taste of Derby is an official event sanctioned by Churchill Downs.

For more information on American Roland Food Corp. please go to www.rolandfoods.com. Become a fan of Roland Foods on Facebook and follow them on Twitter.

• sample recipes

by Judith Fertig

Robert Rose, Inc.
October 2009
$24.95/paperback
full-color photography throughout
ISBN-13: 978-0778802112

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by Chris and Idie Hastings with Katherine Cobbs

Running Press
October 2009
$35/hardcover
full-color photography throughout
ISBN-13: 978-0762435524

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• sample recipes

by Elena Kostiokovitch
forewords by Umberto Eco and Carol Field
translated by Anne Milano Appel

Farrar, Straus and Giroux
October 2009
$30.00/hardcover
photographs
ISBN: 978-0374289942

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• sample recipes

by John Coletta with Nancy Ross Ryan

Robert Rose Inc.
October 2009
$24.95/paperback
Full-color photography throughout
ISBN-13: 978-0778802211

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• sample recipes

by Giuliano Hazan

Stewart, Tabori & Chang
September 2009
$27.50/hardcover with jacket
full-color photographs throughout
ISBN-13: 978-1-58479-807-1

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• sample recipes

by Lauren Ulm

Health Communications, Inc.
September 2009
$18.95/paperback
full-color photography
ISBN-13: 978-0757313806

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• sample recipes

by Kamal Al-Faqih

Three Forks
September 2009
$24.95/hardcover
photographs
ISBN-13: 978-0762752782

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• sample recipes

by Judith Finlayson

Robert Rose, Inc.
September 2009
$24.95/paperback
full-color photographs throughout
ISBN-13: 978-0778802242

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• sample recipes

by George Geary

Robert Rose, Inc.
September 2009
$24.95/paperback original
16 full-color photos
ISBN-13: 978-0-7788-0227-3

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• sample recipes

by Gianni Scappin and Vincenzo Lauria, the Culinary Institute of America

Lebhar-Friedman
August 2009
$29.95/hardcover
full-color throughout
ISBN-13: 978-0-86730-928-7

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by Dr. Joe Luciani

Wiley
May 2009
$24.95/hardcover
ISBN-13: 978-0-470-32505-6

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• sample recipes

by Karen Adler and Judith Fertig

Robert Rose
May 2009
$24.95/trade paperback
full-color photographs
ISBN-13: 978-0-7788-0212-9

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by Jean Duane

Alternative Cook, LLC
May 2009
$24.95/Trade Paperback Original
full-color photographs
ISBN-13: 978-0978710903

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• sample recipes

By Pat Crocker

Robert Rose
April 2009
$24.95/trade paperback
full-color photographs
ISBN-13: 978-0-7788-0217-4

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• sample recipes

by Dean Rucker with Marah Stets
Photography by Quentin Bacon

Clarkson Potter
April 2009
$40.00/hardcover
Full-color photographs throughout
ISBN-13: 978-0307450791

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• sample recipes

• purchase

by Nava Atlas

Fireside/Simon & Schuster
April 2009
$12.00/paperback
Full-color illustrations throughout
ISBN-13: 978-1-4165-9250-1

Contact: Nava Atlas
845.489.6597
navaatlas@mac.com

An offbeat gift for any occasion — from holidays to birthdays, from weddings to divorce – no wife will read this book without recognizing her life in these “recipes”! Read More→

• sample recipes

By Bal Arneson

Whitecap Books
March 2009
$29.95/Softcover with flaps
illustrated
ISBN-13: 978-1-55285-948-3

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Contact: Alex’s Lemonade Stand Foundation
Gillian Kocher
610-649-3034, 646-209-3252 (cell)
Gillian@alexslemonade.com

World-Class Chefs Converge on Philadelphia to Cook for Childhood Cancer Cures during the Fourth Annual Great Chefs Event Benefiting Alex’s Lemonade Stand Foundation, Wednesday, June 17, 2009

Chefs from across the nation to bring their culinary expertise to the fight against childhood cancer

PHILADELPHIA, PA (February 2009) – In an effort to cook for childhood cancer cures, over twenty world-class chefs will come together in the City of Brotherly Love on Wednesday, June 17, 2009 for the Fourth Annual Great Chefs Event to benefit Alex’s Lemonade Stand Foundation for Childhood Cancer. The event will once again be hosted at Osteria restaurant, 640 North Broad Street, under the tutelage of Marc Vetri, Jeff Benjamin, Jeff Michaud and their newly created Vetri Foundation for Children (VFFC). The Great Chefs Event will be the first event held under their newly formed VFFC, which will be used to support Alex’s Lemonade Stand Foundation and other child oriented charities.

Much like Alex’s Lemonade Stand Foundation which emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott, The Great Chefs Event came from humble beginnings. What started out as a small tasting at the Restaurant School in Philadelphia, has grown into a nationally recognized event, with world-class chefs traveling from all corners of the country to cook for the over 500 attendees. The event allows those in attendance to walk around and mingle, while tasting all the fantastic fare the chefs have to offer. In 2009, the Great Chefs Event will include more chefs, and the addition of VIP tickets for those who wish for an extra special evening. VIP tickets will be available for $400 each, while regular tickets are $250.

According to Liz Scott, Alex’s mom, “Alex’s Lemonade Stand Foundation is constantly amazed by the chefs participating in the annual event, especially the enthusiasm and dedication to the fight against childhood cancer that they embody.”

Jeff Benjamin says, “The Great Chef’s Event is the ideal venue for us to increase awareness of childhood cancer nationwide. The event allows to us to continue Alex’s dream, taking important steps toward the cures we so desperately seek, one plate at a time.”

Known as an event featuring small plates for big appetites, The Fourth Annual Great Chefs Event will once again feature Tom Colicchio, renowned chef and head judge on Bravo’s Top Chef; as well as several new famous faces including Michael Symon, former host of Dinner Impossible and Bobby Flay of The Food Network. Several of the other participating chefs are James Beard Award winners and nominees, including host chef Jeff Michaud of Osteria, Daniel Stern of Gayle/Rae Restaurant; Brad Spence of Vetri; Clark Fraiser & Mark Gaier of Arrows/MC Perkins Cove/SummerWinter in Maine; and Paul Kahan of Blackbird/Avec in Chicago, among others. (A complete list of confirmed 2009 chefs is included below)

Guests will have the opportunity to meet and greet all of the world-class chefs while enjoying their food and wine, all prepared in front of their eyes.

For information on how to become a sponsor, contact Cynthia Ellis at Alex’s Lemonade Stand Foundation, Cynthia@AlexsLemonade.org or (866) 333-1213.

For tickets and more information, visit www.AlexsLemonade.org or call 610.649.3034.

About Alex’s Lemonade Stand Foundation

Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). At the age of 4, Alex announced that she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Since Alex held that first stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of volunteers across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation, a registered 501(c)3 charity, has raised more than $25 million towards fulfilling Alex’s dream of finding a cure, funding over 80 research projects nationally.

Participating Chefs for the Fourth Annual Great Chefs Event to Benefit Alex’s Lemonade Stand Foundation, Wednesday, June 17, 2009:

* Kiong Bahn, Twenty Manning, Philadelphia
* Dan Barber & Josh Lawlor, Blue Hill at Stone Barns, Pocanticos
* Franklin Becker, New York
* John Besh, Restaurant August/Besh Steak/Luke/La Provence, New Orleans
* Chris Bianco, Pizzeria Bianco, Pane Bianco, Bar Bianco, Phoenix
* Tom Colicchio, Host of Top Chef, Craft Restaurants
* Bobby Flay, Food Network Star, Mesa Grill Restaurants
* Clark Fraiser & Mark Gaier, Arrows/MC Perkins Cove/SummerWinter, Ogunquit, Maine
* Neil Fraser, Grace, Los Angeles
* Katsuya Fukushima, Café Atlantico , Washington D.C.
* Jose Garces, Amada /Tinto/Chifa/Distrito, Philadelphia
* Suzanne Goin, Lucques/ A.O.C., Los Angeles
* Paul Kahan, Blackbird/Avec, Chicago
* Lachlan Mackinnon-Patterson and Bobby Stuckey, Frasca Food and Wine, Boulder, Colorado
* Joseph Manzare, Zuppa/Globe/Tres Agaves/Pescheria, San Francisco
* Masaharu Morimoto, Morimoto, Philadelphia
* Jeff Michaud, Osteria, Philadelphia
* Emilio Mignucci, DiBruno Bros., Philadelphia
* Luke Palladino, Bragozzo, Pompano Beach
* Eric Ripert & Jennifer Carol, 10 Arts, Philadelphia
* Marco Rossi, Osteria Le Cantine D, Bergamo, Italy
* Bryan Sikora, Talula’s Table Restaurant, Kennett Square, Pennsylvania
* Michael Solomonov, Zahav, Philadelphia
* Brad Spence, Vetri, Philadelphia
* Daniel Stern, Gayle/ Rae Restaurant, Philadelphia
* Michael Symon, Loya/Lolita/Host of Dinner Impossible, Cleveland
* Sue Torres, Suenos, New York
* Marc Vetri, Vetri/Osteria, Philadelphia
* Rocco Whalen, Fahrenheit Restaurant, Cleveland

***All chefs have graciously donated their time, food and talent to the cause, with many closing their restaurants to participate in this event***

• sample recipes

by Barbara Passino

The Gerald & Marc Hoberman Collection
March 2009
$40.00/hardcover
Full-color photographs throughout
ISBN-13: 978-1919939551

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Contact: Lisa Ekus
413.247.9325
LisaEkus@lisaekus.com

Dear Editors and Friends:

Last week Phil the groundhog saw his shadow, thereby forecasting six more weeks of winter – we hope this new collection of cookbooks will make the time fly.

This season’s titles from our literary agency and public relations firm do not include groundhog (although one lives under our office!) but range from a new barbecue and grilling collection to tips for improving your kitchen’s “cookprint” as well as several creative kids culinary books, a saucy satirical cookbook, and more great books. We are especially pleased to include a deliciously photo-rich new book (chocolate, anyone?), and The Great Chefs Event, raising money towards a cure for childhood cancer on June 17.

The catalog, with detailed descriptions, sample recipes, cover images, author bios, and PR contact info, is viewable at http://lisaekus.com/catalog.asp. Members of the media may request review copies with the easy Review Copy Request Form checklist.

Other news from The Lisa Ekus Group

- We are now on Twitter.com — promoting great culinary talent and offering tips, and industry updates in 140 words or less. Find and follow us (free) at www.twitter.com/lisaekus.

- Along with television producer and author, Virginia Willis, Lisa is now offering a new program: Honing Your Edge: Cutting Edge Media Skills for Culinary Professionals. Details available here.

Warm wishes!

~ Lisa Ekus and Team