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Digital Food Thermometers Ensure Food Safety & Quality: Expert Barbecue and Grilling Website Rates and Reviews over 100 in Popular New Buying Guide

 

AmazingRibs.com
October 2014
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https://twitter.com/ribguy

Contact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

FOR IMMEDIATE RELEASE: It’s time to start thinking about holiday feasts and according to experts, the only way to know with 100% certainty that the meat you are serving is safe or that it is not dry and overcooked, is to use the new breed of digital food, oven, or grill thermometers.

Undercooked meat can give your guests tummyaches (or much worse), and dry overcooked meat is unappetizing, embarrassing, and a waste of money. The US Center for Disease Control (CDC) estimates that in 2011 roughly one in six Americans got sick from foodborne illnesses. In February 2014 the cover story of Consumer Reports said that they had tested chicken breasts from supermarkets across the nation, that 97% contained bacteria that can make you sick, and almost half contained antibiotic resistant strains. “A meat thermometer doesn’t cost much, but it can save hundreds of dollars in medical bills” they said. Common techniques for testing meat such as cutting into it to check the color, waiting until the juices run clear, or wiggling the legs have all been proven to be inaccurate.

Because there are now scores of new high tech digital thermometers on the market, AmazingRibs.com, the world’s most popular BBQ and grilling website, has hired an electrical engineer and equipped him with equipment to test more than 100 of the devices. The site has published their test data in a searchable database, with reviews and ratings, and also written a buying guide that explains how thermometers work, how to select them, and how to use them. In addition the site has published an award winning meat temperature guide that you can print. The AmazingRibs.com thermometer and meat temperature guides are must-reads for home cooks and professionals alike. ”After my knives, my thermometers are my most important kitchen tools,” says AmazingRibs.com test kitchen chef Ryan Udvett.

About AmazingRibs.com
AmazingRibs.com is all about the science of BBQ, grilling, and outdoor cooking, with scores of tested recipes, food science, tips on technique, and unbiased reviews of hundreds of grills and smokers, accessories and equipment, and thermometers. Edited by Meathead Goldwyn, AmazingRibs.com is by far the world’s most popular BBQ and grilling website, audited at more than 1 million visitors a month.

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The Lisa Ekus Group
September 2014

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Contact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

Dear Culinary Friends,

There is something special about this time of year—the long, hot days of summer are suddenly behind us and we now wake up to crisp, chilly mornings that have us longing for hot cups of coffee and our favorite comfort foods. We are excited to bring you our fall list of cookbooks that will satisfy all your cool weather cravings.

Our fall cookbook catalog can be viewed here. Inside you will find cookbooks dedicated to plant-based recipes, mushrooms, oatmeal and even pimento cheese. Those looking toward a healthier lifestyle will love Urban Remedy, a 4-day home cleanse retreat, this Peruvian superfood diet program, or this book, which explains everything there is to know about cooking with nutritious ancient grains. Take a journey North to explore Nordic cuisine, try your hand at Moroccan cooking, or learn all about Hungarian Kosher food. Those with allergies or intolerances will jump for joy with the release of these books that offer allergy-free dessert and quick gluten-free recipes as well as a guide to living well on a gluten-free diet.  For those gorgeous yet chilly fall mornings, brew yourself a cup of tea and curl up with tea expert Lisa Boalt Richardson’s tribute to the ancient beverage, or whip up a (vegan) casserole—certain to curb that comfort food craving. Learn classic French recipes from Anne Willan in her new e-book, or explore her most recent memoir, now in paperback.

Whatever your goals are for the beginning of the fall season, be it putting an end to procrastination, starting a new routine, or simply slowing down to enjoy the foliage, we hope that you enjoy spending some quality time behind the stove (and at the dinner table).

Cheers and happy eating!

The Lisa Ekus Group

Members of the media may request review copies directly from the publicist for each book (contact information listed in each entry). 

 

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AmazingRibs.com
September 2014
https://www.facebook.com/AmazingRibs
https://twitter.com/ribguy

Contact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

Fall has arrived and that means it’s officially tailgating season. Football and other fall sports are in full swing, and crowds of fans are beginning to fill stadium parking lots with grills, music, and, thanks to modern technology, portable televisions, satellite hookups, etc. Even those without tickets to the big game tailgate in their driveways, apartment parking lots, campgrounds, and backyards.

To help you have the ultimate tailgate party, experts from the popular grilling websiteAmazingRibs.com have compiled a list of the Top 10 Best Value Tailgater Grills to accompany their Top 10 Best Value Gas GrillTop 10 Best Value Charcoal Grill, andTop 10 Best Value Smokers lists. Their selections are chosen from their list of more than 300 grills and smokers they have reviewed, and are based on quality, performance, and mobility, as well as price (the majority of their selections are under $500, with some under $100).  Selections range from the popular Weber portable grills, to wood burning grills and pellet smokers.

meathead_eating_chicken2 About AmazingRibs.com
AmazingRibs.com is all about the science of BBQ, grilling, and outdoor cooking, with great barbecue recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers, the thermodynamics of what happens when heat hits meat, as well as hundreds of tested recipes including all the classics: baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, BBQ sauces, rubs, and side dishes, with the world’s best buying guide to BBQ smokers, grills, thermometers, and accessories. Edited by Meathead Goldwyn, AmazingRibs.com is the world’s most popular BBQ website, audited at more than 1 million visitors a month.

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Chef Virginia Willis to Speak at the Odyssey Bookshop in South Hadley

The Odyssey Bookshop
9 College Street
South Hadley, MA 01075
(413) 534-7307
[email protected]

August 7,  2014 | For Immediate Release

EVENT: Virginia Willis, Okra: A Savor the South Cookbook
WHEN: Thursday, August 28, 7:00 p.m.
WHERE: The Odyssey Bookshop

On Thursday, August 28th, Virginia Willis (author of Okra: A Savor the South Cookbook) will visit South Hadley!

4:30-5:30 PM: Walk through at the South Hadley Farmers’ Market, where Willis will gather vegetables to use in an impromptu “Southern Stir Fry”, with samples.

7:00 PM: Quick Pickled Okra Demo and “Mason Dixon Okra Martinis” (with samples!) at the Odyssey, followed by a Book Signing

Come join Chef Virginia Willis at the Odyssey Bookshop in South Hadley on August 28th to learn how to quick pickle okra, then put it to good use in a North meets South inspired “Mason Dixon Okra Martini” using Massachusetts’ own V1 Vodka. The event will be followed by a book signing of Willis’ cookbook Okra: A Savor the South Cookbook.  

Georgia-born French-trained Chef Virginia Willis has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily — but it all started in her grandmother’s country kitchen. As a popular Southern food authority and writer, she is the author of Bon Appétit, Y’all and Basic to Brilliant, Y’all, among others. She is also the blogger for Down-Home Comfort on Food Network.com, as well as her own popular blog at virginiawillis.com.  Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” her fans love her knack for giving classic French dishes a down-home comfort feel and remaining Southern favorites. She’s a contributing editor for Southern Living and writes for Eating Well, Fine Cooking, and All-Recipes.

About Okra: A Savor the South Cookbook:
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides “the key that unlocks the door of okra desire” to okra addicts and newcomers to the pod alike. Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant’s signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of “top ten slime-busting tips”), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.

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The Lisa Ekus Group
June 2014

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Contact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

Dear Culinary Friends,

It was a long winter! We are so excited about the warm weather and sunshine that we decided to devote our upcoming book catalog entirely to summer! This mini-catalog includes cookbooks that will inspire you to savor the bountiful summer produce and get cooking!

This time of year we just can’t get enough of the fruits and vegetables at farmers markets and roadside stands.  Get inspired by the vibrant colors of summer produce in Kimberly Hasselbrink’s debut book that celebrates the colors and flavors of each season.  New to cooking?  The abundance of fresh, local ingredients make summer the perfect time to learn! Anne Willan’s La Varenne Pratique has gone digital—so now you can learn about cooking fundamentals and basics conveniently on your e-reader.  Gluten-free eaters rejoice—Lisa Howard’s new cookbook shows home cooks how to prepare gluten-free recipes and meals with no additives or fillers, focusing on flavorful, healthy, naturally gluten-free ingredients!

We hope that your summer is filled with warmth, sunshine and lots of great food! See our summer catalog online here.  Members of the media are welcome to contact the publicists listed for each book directly for review copies. And don’t worry—once the temperatures begin to drop and the leaves start to change color, we have you covered with a whole new batch of fall cookbooks.

Here is a list of what you can look forward to in Fall 2014:

Happy Summer!
The Lisa Ekus Group

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Dear friends,
We are so pleased to announce that the National Honey Board (NHB) and Women Chefs & Restaurateurs (WCR) is honoring our dear client and friend, Chef/Author/Beekeeper Laurey Masterton, by establishing the “Laurey Masterton Golden Amulet Award,” recognizing women entrepreneurs in the foodservice industry. We love Laurey’s book, The Fresh Honey Cookbook, published by Storey Publishing in 2013. We are so proud of all that Laurey accomplished in her life before losing her battle with cancer in February, and could not be happier that her life will be honored in this way. As Laurey would say, “Don’t Postpone Joy”.
- Lisa Ekus and the Lisa Ekus Group

 

FOR IMMEDIATE RELEASE
Contact:
Andrea Schepke
805-358-8801
[email protected]
National Honey Board (NHB) and Women Chefs & Restaurateurs (WCR)
Announce WCR Award Honoring Chef/Beekeeper Laurey Masterton

FIRESTONE, Colo., April 22, 2014 – The National Honey Board and Women Chefs & Restaurateurs have collaborated to establish the “Laurey Masterton Golden Amulet Award,” recognizing women entrepreneurs in the foodservice industry. Launching in 2015, the WCR award is a tribute to Chef/Beekeeper Laurey Masterton, beloved WCR member and NHB spokeswoman, who lost a courageous battle with cancer in February.

A trailblazer and entrepreneur, Laurey is widely recognized for helping to establish downtown Asheville, N.C., as a vibrant farm-to-table food scene, starting with the launch of her eponymous “Laurey’s” Café-Catering-Comfort in 1987.

Announced by the National Honey Board at the 2014 WCR Conference in March, the new WCR Women Who Inspire “Golden Amulet Award” gets its name from an amulet Laurey proudly wore around her neck, containing one twelfth (1/12th) of a teaspoon of honey – the amount made by one worker bee in her lifetime. Laurey’s own life’s work touched many in the foodservice industry and beyond; she was an inspiration to all who met her.

“It is our pleasure to be able to honor Laurey Masterton and we were so happy to do so in partnership with WCR, a professional organization that meant so much to her,” said Catherine Barry, Director of Marketing for the National Honey Board.  “Laurey was such a joy to work with and we think she would have approved of this unique recognition that only she could have inspired.”

For more information on WCR and its “Women Who Inspire” awards program, click here:  www.womenchefs.org.

The National Honey Board (NHB) is an industry-funded agriculture promotion group that works to educate consumers and foodservice professionals about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information about the NHB’s foodservice initiatives, visit: www.honey.com/foodservice.

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AmazingRibs.com Announces the Best Value Grills & Smokers of 2014
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Meathead Goldwyn
AmazingRibs.com
April 2014
AmazingRibs.com 
https://facebook.com/AmazingRibs
https://twitter.com/ribguyContact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

AmazingRibs.com Announces the Best Value Grills & Smokers of 2014

It’s grillin’ season, ladies and gentlemen. Stick those sweaters in the back of your closet and switch out the studded snow tires, it’s time to replace the grill that has been rusting away all winter long. But where to even start?

To help make your grill or smoker purchase a little less daunting, AmazingRibs.com, the most popular barbecue and grilling site on the web, has announced the Best Value Grills & Smokers of 2014.

Max Good, AmazingRibs.com’s Director of Equipment Reviews & Keeper of the Flame, sorted through the website’s more than 300 grill and smoker reviews and ratings from over 140 manufacturers to curate these valuable lists.”We rate and review as objectively as possible, measuring temperatures, slamming lids, turning dials, studying warranties, and kicking casters, but inevitably intangibles such as look and feel have to be considered. All the selections have won anAmazingRibs.com Best Value Award, and we consider them among the best of breed in their price category,” Good says.

This year’s winners are equipped with more features than ever before. Many gas grills now have special high heat sear burners for crispier steaks, while charcoal grills are designed for easier ash removal. Making this year’s best value smoker list is an amazing barrel shaped smoker, priced at only $269 when delivered right to your door,  that has already established a cult following.

Of the 30 selections, prices range from $159 to $17,195, with 12 choices under $500. 17 were made primarily in the US, 7 from China, 4 from Canada, one from Denmark, and one from Indonesia.

Once you choose your new favorite toy, the real fun begins. Pull out those ribs, whip up a batch of your favorite barbecue sauce, and gather some friends—grilling season has officially begun.

About AmazingRibs.com:

AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world’s best buying guide to barbecue smokers, grills, and accessories, edited by Meathead. Please note that AmazingRibs.com does not sell grills, smokers, or any BBQ products, in fact, they sell nothing.
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La Varenne Pratique by Anne Willan goes digital!
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La Varenne Pratique
By Anne Willan
Digital Edition available on iTunesAmazonSonyBarnes & NobleKobo and Copia
CONTACT: Lisa Ekus
The Lisa Ekus Group
[email protected]
413.247.9325

ANNE WILLAN PUBLISHES NEW
DIGITAL EDITION OF LA VARENNE PRATIQUE

“Good technique is rooted in an understanding of ingredients and how they work; no book teaches that better than La Varenne Pratique…this is an empowering tome…” Nach Waxman wrote when the original 1989 edition of La Varenne Pratique was named to the annual top 100 list of Saveur magazine’s favorite foods, restaurants, drinks, people, places, and things in 2009. Still innovative in scope and clarity, La Varenne Pratique remains one of the most sought after culinary reference titles.With the original edition out of print, this new eBook edition of La Varenne Pratique makes the timeless classic more accessible, more affordable and easier to use. The digital reproduction of the original was created by scanning each and every one of its 500-plus pages. Sliced and diced into four separate Parts, every chapter offers details on ingredients, storage, cooking techniques and recipes. Each Part includes a glossary of cooking terms, cooking equipment and a bibliography. Readers can purchase only the Part or Parts of greatest interest to them, or all of them. Each Part is completely searchable, its images can be enlarged or viewed independently and formatting can be adapted (to the extent allowed by the user’s e-reader).

Part 1: The Basics covers Herbs & Seasonings, Soups, Stocks and Sauces as well as Milk, Eggs and Cheese; Part 2: Meat, Poultry & Fish includes Game; Part 3: Vegetables, Pasta & Grains includes Mushrooms and Legumes; and Part 4: Baking, Preserving & Desserts also covers Fruit & Nuts and Freezing. The print edition’s groundbreaking photography has been digitized and continues to illustrate each topic with detailed images of food groups and step-by-step instruction on basic to advanced cooking techniques.

Comprehensive, authoritative and practical, La Varenne Pratique is the ultimate culinary guide for home cooks, culinary students, culinary enthusiasts and professionals alike. La Varenne Pratique eBooks can be purchased through many major online retailers including: iTunesAmazonSonyBarnes & NobleKobo and Copia.

Anne Willan graduated from the Cordon Bleu in London and in France. She was an editor at Gourmet and food editor of the Washington Star. As the founder of La Varenne Cooking School in Paris, Anne helped train many well-known chefs & food writers including Steve Raichlen, Jonathan Waxman, Nina Simonds and Amanda Hesser. Anne has authored more than 30 cookbooks, including the 17-volume Look and Cook series. Her most recent books include the James Beard award-winning The Country Cooking of France, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook, and most recently, One Soufflé at a Time: A Memoir of Food and France.In May 2013, Anne was inducted into the James Beard Foundation’s Cookbook Hall of Fame for “body of work,” honoring her career achievements as a cooking teacher, cookbook author and culinary historian. She lives in Santa Monica, California.
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A glimpse into the joys and pressures of a chef’s life.
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AWAY from the KITCHEN:

Untold Stories, Private Menus, Guarded Recipes, and Insider Tips
She Writes Press
April 2014
$28.95/Hardcover
ISBN-13: 978-1938314360

Contact: The Lisa Ekus Group
413-247-9325
[email protected]

AWAY from the KITCHEN:

Untold Stories, Private Menus, Guarded Recipes, and Insider Tips
ADVANCE PRAISE

“This is a tasty and revealing read that takes you behind the curtain for a valuable peek into what motivates some of the greatest chefs in America. With beautifully displayed heartfelt recipes that connect their food to the memories, Dawn manages to capture each chefs unique inspiration and aura.”
Chef Sanford D’Amato, Founder, Sanford Restaurant, James Beard Foundation award winner for Best Chef: Midwest, and author of Good Stock: Life on a Low Simmer

“The photography will make you ravenous, beautiful stories about these talented chefs will captivate you, and the user-friendly recipes will get you cooking. There is a rare charm about this book, making it a welcome addition to a bedside table or kitchen bookshelf.”
Nathalie Dupree, Television and radio cooking show host and best-selling author of fifteen cookbooks

BOOK DESCRIPTION

AWAY from the KITCHEN by Dawn Blume Hawkes offers a peek into the secret lives of the chefs who inspire and fascinate us. A collection of chefs from across the country share stories, tips, menus, and recipes with readers, capturing the highs and the lows of life inside and outside the kitchen. Drawing from private interviews, Dawn Blume Hawkes paints a deliciously detailed picture of what it means to be a chef in today’s vibrant culinary world, from dreams to talents to creative endeavors and undisclosed passions, AWAY from the KITCHEN captures the lives that chefs live away from the kitchen.

Featured chefs offer up their cherished breakfast, lunch, dinner, and dessert menus—many of which include guarded and unpublished recipes, like Robert Del Grande’s “Country Western Breakfast,” Nancy Silverton’s “Farmers’ Market Lunch for all Seasons,” Frank Stitt’s “Alabama Asado,” and Roy Yamaguchi’s “Hawaiian Garage Barbecue.”

AWAY from the KITCHEN - additional highlights -

  • The chef’s personal stories behind each of their imaginative and mouth-watering menus.
  • The chefs suggested beverage or wine pairing for each menu, and in many instances, each menu course.
  • Informative Chef’s Notes appearing throughout each recipe.
  •  A section on — Sources: The Chefs’ Artisans and Purveyors — listing the chefs’ favorite ingredient sources noted in their recipes.
  • The chefs’ home and restaurant insider kitchen tools and tips.
  • The Chefs — a professional summary and contact information section for all contributing chefs.
Featured chefs include:

  • Rob Evans, Duckfat, Portland, ME
  • Robert Del Grande, RDG + Bar Annie, Houston, TX
  • Brad Farmerie, PUBLIC, New York, NY
  • Mike Lata, The Ordinary, Charleston, SC
  • Maura Kilpatrick & Ana Sortun, Oleana, Cambridge, MA
  • Frank Stitt, Highlands Bar and Grill, Birmingham, AL
  • Nancy Silverton, Pizzeria Mozza, Los Angeles, CA
  • Jason Wilson, Crush, Seattle, WA
  • Clark Frasier & Mark Gaier, Arrows, Ogunquit, ME
  • Roy Yamaguchi, Roy’s Honolulu, HI
  • Justin Aprahamian, Sanford, Milwaukee, WI
  • Gale Gand, Tru, Chicago, IL

ABOUT THE AUTHOR

Dawn Blume Hawkes is a California-born, European- and American-educated cook and author. Living the bi-coastal and bi-continental life began with her parents transporting her from California to Boston to New York and back to California again, where she eventually earned her BA and master’s degree in English and design. Traipsing around the United States and subsequently crossing the continent to explore European lands, Dawn began attending classes in London, England, at the Ealing School of Art, Design, and Media, and started writing for various publications including the British weekly magazine of satire, Punch. Among these endeavors, she also took on the quest to travel and seek out instruction from the best European chefs offering regional cooking classes, which quite naturally led to an appreciation of the diversity of cuisines and the skills of the chefs.

Dawn credits the influences of growing up surrounded by interesting people—writers, artists, explorers, and scientists, all of whom were accomplished cooks—to her sense of the high drama of food and entertaining. From the Felliniesque dining scene to the laminate-and-chrome kitchen table, plates slathered with mac and cheese (homemade, of course), her unsuspecting mentors presented her with the mysterious or simple possibilities of what a meal could be.”

Dawn is a member of the International Association of Culinary Professionals (IACP) and the American Advertising Federation (AAF).

AWAY from the KITCHEN has a companion website at www.chefchops.com. Register to stay “in the know” on the professional and personal lives of America’s favorite, undiscovered, or unexpected chefs.

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Not a day goes by that I don’t recall something I learned in Lisa Ekus’ Media Skills Seminar.
The opportunity to practice demos and watch yourself on camera in a supportive, learning environment was
invaluable.

—Dan Whalen, author of Stuffed: The Ultimate Comfort Food Cookbook,
Recent QVC Guest

———————————————————————————-

While you may have the skills to whip up a perfect omelet, frost a vegan cupcake, or blog with the best of them, media appearances can be tough for everyone – even tougher when you are trying to cook, talk and share your message points simultaneously.Join us for a day-long seminar to improve your media skills. We will cover:

  • Establishing message points and branding
  • Preparing for appearances (TV, Radio, Press, Online)
  • Minimizing day-of jitters
  • Set blocking of your recipe/food/props
  • Taking control of and guiding your interview
  • Making the most of a two-three minute segment
  • Effective segments both solo and with a host

Plus, each attendee will have the chance to tape a short, structured demo for review and feedback.

This seminar is designed for all levels of culinary professionals who want to expand their platform and media presence. We have welcomed everyone from seasoned restaurant chefs and caterers to food bloggers, culinary school teachers and cookbook authors. Whether you have upcoming media appearances booked, you’re hoping to start a YouTube channel, or you just want to explore ways to build confidence and boost your career, this seminar is guaranteed to help you find and present your best self.

WHAT: A day-long media training seminar limited to 10 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, plus the opportunity to practice what you’ve learned in front of the camera. Handouts and collateral materials covering the day’s topics will be provided to all attendees.

WHERE: 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 Friday, April 25, 2014.

HOW: To register contact Corinne Fay at 413.247.9325 or [email protected] before March 31, 2014 and receive the earlybird discount price of $595. Beverages and lunch will be provided.

REGISTER NOW!
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FOR IMMEDIATE RELEASE:
January 29, 2014
http://onebigtable.com/longhouse/scholars/
[email protected]
[email protected]
https://www.facebook.com/cookNscribble
https://twitter.com/cookNscribble

Media Contact:
Corinne Fay
The Lisa Ekus Group
[email protected]
413.247.9325

BE ONE OF THE FEW: Join the LongHouse Food Scholars Program

RENSSELAERVILLE, NEW YORK – The LongHouse Food Scholars Program is the first residential intensive designed to prepare students for a future in food media. The program is a comprehensive immersion in all aspects of food media – writing, photography, videography, radio, and online media – and provides the hands-on experience necessary to research, report, and tell the highest level of food stories possible.

The LongHouse Food Scholars garden and cook, build, and record and, with the help of some of the leading lights in the food media world, identify their unique perspectives and acquire the technical skills necessary to publish or broadcast.

In a world where writers and media creators have a range of media platforms available but little or no editorial mentorship, the program connects many of the nation’s most promising emerging voices in food with well-established professionals in food media. In the space of a single month, scholars will work with program faculty to create all original content including three short documentary films, radio programming, photographic presentations, an interactive map, a multimedia blog, and an online magazine. Journalism, writing skills, academic and archival research, and professional development will all be included in the focus of the program, as well as regular cooking instruction, recipe testing and writing, and work in our culinary garden.

The media scholars create will support the program at the LongHouse Food Revival, an annual gathering of food thought leaders, on September 13 & 14 in Rensselaerville, New York. This year, LongHouse Food Revival will investigate the American Midwest – and the confluence of agriculture and industry– as a lens to explore the many ways food stories are told today. To gather material, scholars in the LongHouse Food Scholars Program will interview farmers, gather documentary footage along the Erie Canal, develop new recipes for iconic Midwestern dishes, and research the historical and modern day contexts of America’s bread basket.

The scholars, who will live together in Rensselaerville for the duration of the program, come from across the country and range in age from 22 to 35. Applicants for the first session July 2 -30 are required to have completed their junior year of college. Applicants for the second session Aug. 3 – Sept. 1 includes graduate students and mid-career professionals. Both sessions will represent the top tier of emerging voices in food. Find the application here.

The diverse range of academic institutions represented among last year’s scholars included Harvard University, Johnson & Wales, The New School, Brown University, Tufts University, New York University, University of Michigan, Middlebury College, and more. As our program grows we are expecting even wider academic representation. Scholars from the last two years of  the program have gone on to find employment in a broad range of media outlets including NPR, Grist.org, The Weiser Kitchen, Serious Eats, Food 52, Zagat Guide, Local Roots, Just Food, and Northside Media in Brooklyn and more.

The program is the brainchild of longtime food writer Molly O’Neill, the founder and executive director of cookNscribble. Additional program faculty includes NPR contributor Kathy Gunst, Feet In Two Worlds founder John Rudolph, food documentarians Debra and Rod Smith of Smith Bites, food historian Anne Mendelson, oral historian Professor Bernard Herman of the University of North Carolina at Chapel Hill, founding editor of Gastronomica Darra Goldstein, food photographer Penny De Los Santos, and blogger and founding editor of TheKitchn.com Sara-Kate Gillingham Ryan, among others.

 

Based on the 19th century American Chautauqua movement, LongHouse Food Revivals are a series of annual gatherings of thought leaders across the United States. The Revivals are designed to stretch the boundaries of how food stories are told, raise the bar on the nation’s food news agenda and, most of all, foster the community between generations, regions, cultures and media platforms that support innovative work of the highest quality. Produced by cookNscribble, the online educational resource and virtual editorial office for food writers, bloggers and producers, LongHouse Food Revivals are intimate gatherings that are large in vision. No two Revivals are alike. All are serious fun.

cookNscribble is an online community of food writers, bloggers and thinkers that offers virtual food writing workshops, podcast lecture series and resources as well as retreats and mentoring aimed at keeping the conversation about food lively, literate and smart. Check out cookNscribble’s 2014 course offerings here.

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The Lisa Ekus Group
January 2014

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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Dear Culinary Friends,

Happy New Year!  Here at the Lisa Ekus Group we are making a resolution to make 2014 the most delicious year yet! With piles of new cookbooks crossing our desks over the next few months, it shouldn’t be too difficult to stay true to our promise. With recipes for everything from pizza dough and stuffed cheeseburgers to fermented vegetables and homemade sausage, we can’t think of a good reason why we would want to leave the kitchen. Take a look at our Winter 2014 Catalog and see what cookbooks are making you want to stop what you are doing and run home to your stove.  Members of the media may contact the publicists of each book directly (contact information is listed) to request a copy for review or for additional information.

-Learn how to fry, poach, or boil the perfect egg, and then find out why almost any recipe is better with an egg on top.

- Craving comfort food? Why not make your favorite dishes even better with extreme stuffed recipes from the man behind the blog “The Food in my Beard”?

-Summer grilling out on the porch may seem like a farfetched dream during these cold winter months, but it will be here in no time.  Take outdoor cooking to a whole new level with recipes for making homemade pizza on the grill.

-Try your hand at making your own cured meats with lessons from the expert on Spanish charcuterie and get all of your canning and preserving questions answered with this new book by expert Sherri Brooks Vinton.

-Give your body a break from processed foods and learn how to cook and eat traditional foods inspired by the seasons, or find new recipes that celebrate the favorite vegetable of the South: okra.

-Kids will have hours of fun painting pop-out figures of dogs and cats.

-See what it’s like to live and eat like chefs do, or expand your culinary repertoire with healthy recipes from around the globe.

-Gluten free? Carol Fenster has you covered with recipes for everyday favorites sans gluten.

-Explore new possibilities in the kitchen with creative and luxurious oils and vinegars from Boyajian Inc. and specialty foods from American Roland Food Corporation.

Cheers to a healthy, happy, and delicious new year!

The Lisa Ekus Group

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American Roland Food Corporation
January 2014
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/

Contact: 
Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

The halftime show won’t be the only red hot event at your football party this year.  Make sure your refrigerator is stocked with plenty of ice cold beverages, because Roland Foods has all the ingredients to make this year’s big game the spiciest one yet. Try some of our ideas below, and see if you can handle the heat.

  • Skip the takeout and whip up a batch of fiery Sriracha wings. Simply mix together Roland® Sriracha, a bit of honey, melted butter, soy sauce, and lime juice. Serve with your favorite chicken wings recipe as a dipping sauce or glaze.
  • Classic creamy artichoke dip made with Roland® Artichoke Hearts can be transformed into a spicy version by adding Roland® Chili Garlic Sauce. Serve with tortilla chips.
  •  Feeding a crowd? A big batch of chili is the perfect way to fill up those hungry stomachs. To make the chili the star player, try adding Roland® Quinoa. Quinoa is filling, adds flavor and texture, and is the perfect way to sneak some nutrition into your game-day menu (we promise we won’t tell).
  • Serve vegetable and shrimp skewers with a Thai curry peanut dipping sauce using Roland® Red Curry Paste. Or, use as a sauce for Thai curry peanut noodles.
  • Add smokiness and heat to pulled pork sliders by adding a can of Roland®Chipotle Peppers in Adobo Sauce to your slow cooker or dutch oven pulled pork recipe.
  • Make your own spicy salt by mixing Roland® Sea Salt with chili powder. Toss with homemade french fries and serve with Sambal Oelek mayonnaise (below).
  • For Sambal Oelek mayonnaise, simply mix a few tablespoons ofRoland® Sambal Oelek with mayonnaise in a small bowl.  Alternatively, use Sambal Oelek in homemade mayonnaise or aioli.
  • Cocktail meatballs taste even more delicious with the addition ofRoland® Chipotle Peppers in Adobo Sauce.
  • Add a kick to homemade corn dogs by adding a bit of cayenne to the batter. Serve with Roland® Dijon Mustard.
  • Make a batch of jalapeno poppers by stuffing fresh jalapenos with cream cheese, dredging them in flour, then an egg and milk mixture, and coating with Roland®Panko. Bake or fry until golden brown.
  • Spring rolls, chicken skewers, or grilled shrimp taste delicious dipped in Roland® Thai Style Spicy Sweet Chili Dipping Sauce. 

Let Roland Foods help make your game day event easy, delicious, and all fired up. Go team!

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A special discount offer on Media Training in 2014!
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Ring in the New Year with a Commitment to Self-Improvement. 
Give yourself the gift of media training!
14% DISCOUNT* AS OUR 2014 HAPPY NEW YEAR GIFT!
What is media training? We offer a personalized program designed to help you prepare your message, assess existing presentation skills, and provide extensive on-camera practice in a supportive, constructive environment. Participants will spend their day(s) under the lights and in front of the camera, taping and critiquing actual video demonstrations. Media training will help you understand your opportunities and audience, and how to approach them through focused messaging and branding.
What makes our media training special? We offer a one or two-day one-on-one intensive program where we focus heavily on your message, your point of differentiation, your personal branding, and your presentation skills. We cover everything from how to choose a recipe and the choreography of a demo to what to wear and how to seamlessly steer and control the conversation. Camera jitters. connecting with your host and audience, what to do when you lose your train of thought and much more are all topics on which we focus.

With more than 30 years of experience, Lisa Ekus matches real world skills and know-how with an environment of positive reinforcement. Trainings take place in a fully equipped kitchen in a 200-year-old farmhouse in Western Massachusetts. We believe that getting you out of your comfort zone and daily routine can bring you new perspective. It’s a chance to mix things up, to see things from a new angle, and to inspire and energize yourself and your career. It’s intense, it’s fun, and it works!

Padma Lakshmi, Joy Bauer, Emeril Lagasse, Raghavan Iyer, Charlie Trotter, Ana Sortun, and Lynne Rosetto Kasper are a few of the hundreds of authors we’ve trained. Our corporate clients range from General Mills to the Levy Restaurant Group to Cuisinart and The Pew Charitable Trusts. Check out our full list of media training clients.

Our trainings are 100% customized. We work with you to figure out what to target and how to strengthen your presentation, presence and skills, both on air and in person for live appearances.

We also work with non-fiction book authors, CEOs, marketing directors, medical doctors, and other experts to perfect their positioning and publicize their books. Recent clients include John W. Pilley, PhD, the author of Chaser: Unlocking the Genius of the Dog Who Knew a Thousand Words and Robert C. Cantu, MD, author of Concussions and Our Kids.

Media Training can help you create your own YouTube videos, improve live demonstrations, appearances, and cooking classes, and spokesperson presentation skills. Media training will help you take your career to the next level.

Investment: The fees for one and two day media training courses are $2750 and $4250 respectively. Ingredients, food preparation, travel, and accommodation expenses are additional. Pricing for off-site media training is available upon request.

*Contact us BEFORE January 31 to schedule a media training any time in 2014 and receive a 14% discount when you mention this email.
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American Roland Food Corporation
January 2014
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/

Contact: 
Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

January 31st, 2014 marks the beginning of the Chinese New Year, the year of the Horse.  The Chinese New Year is a time where families gather together to share meals, celebrate, and welcome good luck, health, and prosperity for the coming year.Chinese New Year celebrations occur throughout the world, and emphasize traditional Chinese foods that symbolize values such as family, reunion, and good fortune. Hosting your own Chinese New Year celebration this year?  Roland® Sriracha,Roland® Thai Style Spicy Sweet Chili Sauce, and Roland® Sambal Oelek will take your festive dishes to the next level.

Try some of our suggestions below :

  • Dumplings (Jiaozi), are eaten during the Chinese New Year to symbolize family reunion.  Typically filled with pork or beef and cabbage, try these dumplings dipped in Roland® Thai Style Spicy Sweet Chili Sauce for a bit of extra flavor and spice.
  • Spring rolls or egg rolls symbolize wealth and prosperity, and are delicious served with a Sriracha dipping sauce, made from Roland® Sriracha, a bit of apple cider vinegar, garlic, and ginger.
  • Long noodles are said to bring longevity.  Try making lo-mein or noodle soup (make sure not to cut or break the noodles when cooking!) and serve with a swirl of Roland® Sriracha on top for color and added heat.
  • Boiling whole fish or chicken is common during the Chinese New year celebration and is said to bring abundance in the coming year.  Try topping your fish with Roland® Sambal Oelek, a unique chili sauce made from fiery, sun-ripened chilies.

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Roland Foods Announces a New CEO
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JAMES WAGNER NAMED CEO OF ROLAND FOODS
American Roland Food Corporation
January 3, 2014
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/Contact: 
Lisa Ekus
The Lisa Ekus Group
413.247.9325
[email protected]FOR IMMEDIATE RELEASE:

NEW YORK, NEW YORK – January 3, 2014 – Roland Foods Corporation (“Roland Foods”) today announced that James Wagner, 44, has joined the company as chief executive officer, effective immediately.

Charles E. Scheidt, a member of the company’s founding family and chairman and CEO of Roland Foods, remains with the company as chairman. “Jim Wagner has a great background for Roland Foods, exactly what we had in mind when we shared our intention to appoint a new CEO this past summer,” said Mr. Scheidt. “His successful track record as a senior executive spans exceptional accomplishments in sales, marketing, purchasing, and new product development in the specialty foods industry. Jim is a talented leader who will help Roland Foods accelerate its growth and continue its excellent customer service.”

“In the specialty foods business, Roland Foods is an iconic brand, a highly successful company in a sector with a strong growth outlook,” said Mr. Wagner. “Specialty foods has a powerful upward trajectory, both near- and long-term, and I believe that Roland Foods can significantly expand its already strong leadership position. I am very familiar with Roland Foods high standards of excellence across-the-board, and it’s an honor to be working at the company. Roland Foods has a great team, and I believe that our talent and product lines form a solid foundation for growth.”

Prior to joining Roland Foods, Mr. Wagner served as chief operating officer at The Chefs’ Warehouse. Before becoming COO of The Chefs’ Warehouse, he held a number of positions within the company, including chief commercial officer, director of Business Development, and vice president of the West Coast operations. Mr. Wagner led significant business optimization projects and sales performance initiatives, resulting in substantial margin and revenue enhancement and, ultimately, a successful initial public offering on NASDAQ.

Before joining The Chefs’ Warehouse in 2005, Mr. Wagner worked as an independent consultant to a number of start-up companies, including the launch of TrueChocolate, a chocolate-processing company. He was also a principal at Jump Communications and a vice president at Clear!Blue; both companies provide business consulting services.

Mr. Wagner received a B.A. in History from the University of California, Berkeley in 1993.

About Roland Foods

Roland Foods, based in New York City, specializes in importing high-quality specialty food products from more than 40 countries. Founded in Paris in 1934 and established in the U.S. in 1939, Roland Foods provides customers with exceptional specialty foods under the Roland brand as well as the Don Bruno, Chef Susanna’s, Costamar, and Consul brands. The company has a national presence in the foodservice, retail, and industrial channels as well as international sales in the Caribbean, Central and South America, Asia, Africa, and the Middle East. Roland Foods’ dedication to providing quality and consistency has made it a leader among food importers and suppliers. The Roland brand is synonymous with quality for the consumer and chef alike.

Vestar Capital Partners, a leading private equity firm, acquired Roland Foods in September 2013. For more information about Roland Foods, please visithttp://rolandfood.com.

About Vestar Capital Partners

Vestar Capital Partners is a leading U.S. middle-market private equity firm specializing in management buyouts and growth capital investments. Vestar invests in and collaborates with incumbent management teams and private owners in a creative, flexible, and entrepreneurial way to build long-term enterprise value.
Vestar is targeting equity investments in the range of $50 million to $250 million in U.S.-based middle-market companies with enterprise values ranging from $100 million to    $1 billion. Vestar has extensive experience investing across a wide variety of industries, including Consumer, Healthcare, Digital Media, Information Services, Diversified Industries, and Financial Services.

Since Vestar’s founding in 1988, Vestar funds have completed 70 investments in companies with a total value of more than $40 billion. For more information, please visithttp://www.vestarcapital.com.

Contact:
FOR ROLAND FOODS:
Lisa Kartzman
800-221-4030 x317
[email protected]

FOR VESTAR:
Owen Blicksilver Public Relations
Carol Makovich                                Jennifer Hurson
(203) 622-4781                                (845) 507-0571
[email protected]                  [email protected]

 

Copyright © 2014 The Lisa Ekus Group, All rights reserved.
You’re receiving this email from The Lisa Ekus Group because you are passionate about all things culinary and wish to receive news and press releases from us.
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Get Your Hot Sauce Fix with Roland® Sriracha
American Roland Food Corporation
December 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

The recent judge-ordered shutdown of a sriracha factory in Irwindale, CA has heat-lovers everywhere worried about where they will get their next bottle – a sriracha shortage is reported to be coming soon. Have no fear, Roland® Sriracha is here!

Roland® Sriracha is made from sun-ripened chiles and garlic with a hint of sweetness. The condiment is made in the traditional Thai style using an authentic recipe and then imported to the United States by Roland Foods.

Named after the city of Si Racha in Thailand, Sriracha chili sauce has been used in Thai cuisine as a seafood condiment, and is also widely used in Vietnamese cuisine as a topping for pho, fried noodles, and spring rolls.  Sriracha can also be used as a replacement for your favorite hot sauce whenever you need a little spice.

Here are some additional serving ideas:

  • Add a squirt of Sriracha to your favorite condiment – mustard, mayonnaise, or ketchup
  • Drizzle popcorn with sriracha and toss for a spicy cinema treat
  • Top soups and stews with a bright red swirl of seasoning
  • Use a drop or two to add zest to salad dressings (plus the sauce works well as an emulsifying agent)
  • Mix a dollop into a bloody mary
  • Whisk some honey, soy sauce, and lime juice into sriracha for a marinade for grilled chicken
  • Saute sliced garlic and chopped ginger with sriracha in a hot skillet. Add sliced greens of your choice and cook until tender.
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Rollin’ in the New Year with Roland Foods

The end of the year is fast approaching—have you planned your New Year’s party yet? You provide the little black dress, the DJ, and the disco ball; we’ll provide the menu. Roland Foods has everything you need to bring 2014 in with a delicious bang.

The Toast: Countdown to the New Year with a lingonberry cocktail using Roland® Lingonberries.  Fill the bottom of a champagne flute with a few lingonberries (with their sauce).  Fill the glass with champagne and garnish with a lemon twist. Cheers!

Hors d’Oeuvres:

For the Buffet:

Dessert:

  • Bake a molten volcano cake, replacing the chocolate center with Roland® Dulce de Leche, for a fun and surprising New Year’s dessert.
  • For a creamy, decadent dessert, use Roland® Coconut Milk as the base for chocolate pudding. Serve in individual ramekins and garnish with coconut flakes.
  • Create an attractive cookie platter by spreading Roland® Speculoos Cookie Butter on top of Roland® Amaretto Cookies, dipping the cookies in melted chocolate, and then allowing the cookies to cool.  Arrange artfully on a large platter.

 

10…9….8…7…6…5…4…3…2…1…HAPPY NEW YEAR from ROLAND FOODS!

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Boyajian Inc.
December 2013
www.boyajianinc.com
www.facebook.com/boyajianinc
www.twitter.com/boyajianinc

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Pure Citrus Oils from Boyajian are perfect for brightening up your holiday recipes. Pressed from the peels of fresh lemons, limes, and oranges, these oils offer the purest essence of citrus flavor.

Give the gift of Boyajian this holiday season and try one of these festive recipes:

All citrus oils are available for purchase on our website, www.boyajianinc.com.

Orange  Chocolate Truffles
Yield: approximately 22 truffles.

5 ounces bittersweet chocolate, chopped
1/2 cup heavy cream, plus 2 tablespoons
1 1/4 teaspoon sugar
3 /4 teaspoon Boyajian Pure Orange Oil
1/2 cup unsweetened cocoa, sifted

Combine cream and sugar in small saucepan and bring to a boil. Place chopped chocolate in medium bowl and add hot cream mixture, stirring constantly until melted. Add Boyajian Pure Orange Oil and stir in thoroughly. Strain mixture thru mesh strainer. Cool to room temperature, then chill for 2-3 hours. When well-chilled, shape into 1-inch balls and roll in sifted cocoa. Keep refrigerated in airtight container until ready to serve.

Substitute: Boyajian Cherry Flavoring, Boyajian Raspberry Flavoring or Boyajian Peppermint Flavoring.

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 Create the Perfect Thanksgiving Hanukkah Meal with Ingredients from Roland Foods

This year, on November 28th, 2013, two of the most delicious holidays collide: Thanksgiving and Hanukkah. This much anticipated day, a day when you finally can eat Thanksgiving turkey and potato latkes at the same time, will not happen again in our lifetime, or even our great-grandchildren’s lifetime.  Let us give thanks that we have the opportunity to experience this rare collision of traditions, and begin to prepare the most mouth-watering holiday meal of our lives.

Roland Foods has all the ingredients and products necessary to make your Thanksgiving-Hanukkah feast a meal that will be talked about for years.

Try out some of our suggestions below for how to make your holiday table overflow with creative dishes.

To Start:
Begin the festivities with a colorful cheese plate with Roland® Mixed Greek Country Olives, a variety of cheeses, and Roland® Wine Jellies. Choose from elegant Chardonnay, Merlot, Chianti, Marsala, or Balsamic jellies.

The Main Dish:
Brine your Thanksgiving Turkey overnight, then stuff with Challah bread and Roland® Chestnut stuffing. After roasting, reduce your favorite Roland® Wine Jelly into a glaze, and brush over the entire bird.

The Sides:
Serve your Hanukkah Beef Brisket with Sweet Potato Latkes topped with Roland® Honey Dijon Mustard or Roland® Mango Chutney in place of applesauce.

In lieu of cranberry sauce with your turkey, serve Roland® Lingonberries. Their sweet, tart flavor pairs perfectly with white or dark meat.  Lingonberries are also delicious on top of potato latkes.

For a Thanksgiving favorite, try roasted Brussels sprouts drizzled with Roland® Balsamic Glaze.
Dessert:
Combine traditional Thanksgiving pumpkin pie with a traditional Hanukkah Cheesecake by baking a Pumpkin Cheesecake. Drizzle the top of the cheesecake with Roland® Dulce De Leche. Dulce de Leche is a decadent topping made by slowly heating sweetened milk.  Its creamy texture and caramel flavor make it a perfect addition to any holiday dessert.

Serve Sufganiyot (deep fried doughnuts traditionally filled with jelly or custard) filled with Roland® Lingonberries and drizzled with Roland® Dulce De Leche for a contemporary spin on the classic Jewish dessert.
The Day After:
One of the best parts of Thanksgiving is using leftover turkey for sandwiches the day after.  Add a bit of crunch and flavor to your Post-Turkey-Day sandwich with Roland® Kosher Dill Pickles.

Don’t let this rare holiday pass you by! Mark your calendars, invite your guests, and let Roland Foods help you make November 28th the best day of the year.

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“Not a day goes by that I don’t recall something I learned in Lisa Ekus’ Media Skills Seminar. The seminar helped me define the focus of my book and brand and constantly helps me navigate social situations to better promote myself. The opportunity to practice demos and watch yourself on camera in a supportive, learning environment was invaluable.”
 

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

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

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 November 18, 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 8 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 Monday, November 18, 2013.

HOW: To register contact Corinne Fay at 413.247.9325 or [email protected]. Beverages and lunch will be provided.

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.

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American Roland Food Corporation
September 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

With the colder months upon us, our meals begin to lack the color and vitality that comes with fresh summer produce. But just because the days are shorter and our sleeves are longer doesn’t mean our meals have to be any less inspired than their summer counterparts.

Wild Rice from Roland Foods is the perfect ingredient to keep your meals delicious, colorful, and nutritious, all season long. Store Roland® Wild Rice in your pantry for those evenings when you simply can’t bear the thought of another lackluster dinner.

Wild rice is the grain of aquatic grass that grows in the old glacial lakes of northern Minnesota. It is grown in wetlands, germinating in mud under water and growing until it breaks through the surface.  Wild rice is the only grain native to North America, and is celebrated across cultures as a prized ingredient.

Roland® Wild Rice is chock full of nutrients and is said to contain higher levels of antioxidants and protein than white rice. Its dark brown to black color makes wild rice a beautiful addition to salads, stir fries, and soups.  Roland® Wild Rice is also delicious alongside salmon, inside stuffed mushrooms, or served with meat or poultry.

Get rid of those cold-weather blues, and eat inspired, delicious meals all season long with Roland® Wild Rice.

Try out this salad from Babble by Nicole Presley of Presley’s Pantry using Roland® Wild Rice:

Wild Rice, Mango, and Arugula Salad

I have ventured into the world of wild rice and don’t think I’ll be turning back anytime soon. I was at a fancy organic market the other day and looking through the already made deli section and came across a wild rice salad. I pulled my number and waited my turn to order my obnoxiously expensive small container of salad. As I dug my fork in I realized the salad was bit on the bland side and needed some pizzazz, but I did like the slight bite the wild rice gave the salad. I thought, “I’ll never buy this salad again, I’ll just go home and make something extraordinary that my family will love.” My Mom was over that day, so I add mangos and arugula to please her palate. It was a win win and gone in minutes.

Ingredients for Wild Rice Mango Arugula Salad:

  • 1 cup Roland® Wild Rice
  • 2 1/3 cups chicken broth
  • 1 cup cucumber (chopped into cubes)
  • 1 cup panela cheese (chopped into cubes)
  • 6 basil leaves (chopped into strips)
  • 20 cherry tomatoes (cut in half)
  • 1/4 cup pine nuts
  • 1/2 cup dried cranberries
  • 1/2 cup diced pear
  • 1 cup arugula
  • 1  large avocado (diced)
  • 1/2 cup red onion (chopped)
  • 1 cup mango (diced)

For the dressing:

  •  1/2 cup fresh lime juice (about 4 limes)
  • 1/4 cup Roland® Olive Oil
  • 1 teaspoon salt
  • pepper to taste

Directions:

  1. In a pot over a medium high flame add chicken broth and bring to a boil.
  2. Add in rice and return to a boil. Once boiling place a lid on the pot and lower flame to simmer. Simmer for 45 minutes.
  3. Remove pot from heat and let rice rest in pot for 10 minutes.
  4. Place rice in a strainer and rinse under cold water. Let drain completely.
  5. In a large bowl add cucumber, panela cheese, basil, cherry tomatoes, pine nuts, dried cranberries, pear, arugula, avocado, and red onion. Mix well to combine.
  6. Pour drained wild rice into veggies. Mix well.
  7. Then add in the mango and give it another mix.
  8. In a small bowl or cup mix all ingredients for dressing and pour over the salad.
  9. Enjoy!
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American Roland Food Corporation
September 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Kick up the Heat this Season with Chili Sauces from Roland Foods

The cold air has arrived—and it’s time to kick up the heat! Chili Sauces from Roland Foods are the perfect way to spice up your mealtime. With sauces ranging from Chili Garlic Sauce to Mango Chili Sauce and Sambal Oelek Sauce, Roland Foods has a hot sauce for everyone at the table.

Whether your philosophy on hot sauce is “the hotter, the better”, or your taste buds quiver at the thought of any heat at all, Roland Foods has a chili sauce for you. Made from sun-ripened spicy chili peppers and a variety of fresh ingredients, Roland® Chili Sauces have the perfect balance of heat and flavor.

Try out some of our serving suggestions below and let us know which Roland® Chili Sauce is the favorite at your table.

With Roland® Chili Sauces, you can add heat to your dinner table all winter long.

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BOYAJIAN:
A Revelation in Flavor

Boyajian Inc 
https://www.facebook.com/BoyajianInc
https://twitter.com/BoyajianInc
http://www.boyajianinc.com
Contact:
Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]
Oil & Vinegar. This timeless combination is nothing less than perfection.  Boyajian infused oils and fine vinegars brings this classic to a new level, rich in flavor, elegance, and pure simplicity.
Boyajian infused oils are made by steeping the best ingredients– garlic,rosemarychilesscallionbasil—in pure olive oil, resulting in a true infusion. No artificial ingredients, no lab-created aromas, just olive oil infused with ingredients from the earth.

Boyajian fine vinegars showcase the flavors of ripe fruit, fresh herbs, and exquisite spices, like pomegranate, fig, cocoa, coffee, raspberry, and maple.

For a delicious epiphany, combine Boyajian infused oils with Boyajian fine vinegars. Try Balsamic Fig Vinegar with Rosemary Oil on a salad with toasted walnuts and goat cheese. Whisk together Cocoa Balsamic Vinegarand Chipotle Oil and brush onto a steak or pork tenderloin while grilling and just before serving. Toss roasted brussels sprouts with Garlic Oil and Maple Vinegar for a perfect fall treat. The marriage of flavors bring out subtleties and nuances for a revelation in flavor.

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Featuring Chef Virginia Willis

American Roland Food Corporation
August 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Capers, the small kernel-sized buds of the low-growing caper bush (Capparis Spinosa), are primarily found in Mediterranean countries. Roland® capers are green in color, and are cured in brine and packed in vinegar. Their distinct salty flavor adds a flavorful punch to any meal and makes them a great addition to pasta sauces, meat and poultry dishes, pasta, and salad. Capers are known as the star ingredient in many Italian dishes such as chicken piccata and puttanesca sauce. In the video, above, Virginia Willis shows us how to use Roland® capers to make a mouthwatering beef carpaccio.
Capers provide a salty, deliciously pungent pop of savory flavor to dressings and sauces. One of my favorite combination is lemon with olive oil or browned butter for seared trout or chicken paillards. I also like them freshly chopped for tartare sauce or remoulade. Capers are an indispensable ingredient for a well-stocked pantry. ” – Chef Virginia Willis

Follow the lead of Chef Virginia Willis and try your hand at her recipe below!

Virginia Willis’ Beef Carpaccio with Roland® Capers

Serves 4 to 6

12 ounces filet mignon (tenderloin steak)
2 tablespoons Roland® Extra Virgin Olive Oil
3 tablespoons fresh lemon juice (about 1 small lemon)
1 tablespoon Don Bruno® Sherry Wine Vinegar

2 tablespoons Roland® Capers, rinsed and drained
3 cups gently packed arugula leaves
Coarse salt and freshly ground black pepper

Wrap beef in plastic wrap and freeze until firm, about 1 hour. Cut beef across the grain into 1/8″ slices. Place slices between two sheets of plastic wrap and pound with a kitchen mallet until paper-thin but thick enough to be lifted from the plastic without tearing.

Combine olive oil, lemon juice, sherry, and Roland® capers.

Arrange beef slices in a single layer over six plates. Toss arugula with the dressing. Pile arugula on top of beef. Serve immediately.

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FOR IMMEDIATE RELEASE:
Roland Logo
American Roland Food Corporation
August 26, 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.PageContact:Lisa Kartzman, Director of Public Relations
American Roland Food Corp.

212-741-8290 ext. 317
[email protected]

Lisa Ekus
The Lisa Ekus Group
413.247.9325

[email protected]

VESTAR CAPITAL PARTNERS ACQUIRES MAJORITY INTEREST IN ROLAND FOODS

NEW YORK, NEW YORK – August 26, 2013 – American Roland Food Corp. (“Roland Foods”) and Vestar Capital Partners (“Vestar”) today announced that Vestar Capital Partners VI, L.P. has signed a definitive agreement to acquire a majority interest in the Roland Foods family of companies, including Bruno Scheidt, Inc., American Roland Food Corp., Pro Warehouse Corp., and Costamar Corp.  Terms were not disclosed.  The transaction is expected to close by the end of September.

Roland Foods is a recognized leader in the imported specialty foods business in the U.S. and around the globe.  “My parents started Roland Foods in the U.S. nearly 75 years ago, and the company has grown consistently over the years with the help of our valued customers, suppliers, and staff,” said Charles E. Scheidt, a member of the company’s founding family and CEO of Roland Foods.  “Vestar appreciates and shares our values, as well as our company’s single-minded focus on our brands, quality products, and exceptional and reliable customer service.  This evolution enables Roland Foods to build on its excellent foundation.”

“Roland Foods is a great company with a unique niche and superb reputation in the industry, and an exceptional initial investment for our new Vestar VI fund,” said Dan O’Connell, Founder and CEO of Vestar.  “Roland Foods is not only performing extremely well but also has impressive potential.  Coupled with the bright growth outlook we see in the specialty foods sector, we believe Vestar’s resources and experience in the food and branded products arena can help Roland Foods grow substantially.”

The management team and staff will remain in place.  Charlie Scheidt will continue as CEO and Chairman of the Board and will retain a meaningful investment in the company.  The company anticipates that a new CEO will be named in the coming year.  Roland Foods expects a seamless transition for the suppliers, vendors, and customers, with continuity, stability, and growth being top priorities.

Wells Fargo Securities, LLC acted as the M&A advisor to Vestar in this transaction.  Financing for the transaction was provided by BMO Capital Markets and GE Capital Markets.  Vestar’s legal advisor was Kirkland & Ellis LLP.

Evercore Partners served as financial advisor to American Roland Food Corp. and McDermott Will & Emery LLP served as legal advisor.

About Roland Foods

Roland Foods, based in New York City, specializes in importing high-quality specialty food products from more than 40 countries.  Founded in Paris in 1934 and established in the U.S. in 1939, Roland Foods has provided customers with exceptional specialty foods, under the Roland brand as well as the Don Bruno, Chef Susanna’s, Costamar, and Consul brands.  The company has a national presence in the foodservice, retail, and industrial channels as well as international sales in the Caribbean, Central and South America, Asia, Africa, and the Middle East.  Roland Foods’ dedication to providing quality and consistency has made it a leader among food importers and suppliers.  The Roland brand is synonymous with quality for the consumer and chef alike.  For more information about American Roland Food Corp., please visit http://rolandfood.com.

About Vestar Capital Partners

Vestar Capital Partners is a leading U.S. middle-market private equity firm specializing in management buyouts and growth capital investments.  Vestar invests and collaborates with incumbent management teams and private owners in a creative, flexible and entrepreneurial way to build long-term enterprise value.
Vestar is targeting equity investments in the range of $50 million to $200 million in U.S.-based middle-market companies with enterprise values ranging from $100 million to    $1 billion.  Vestar has extensive experience investing across a wide variety of industries including Consumer, Healthcare, Digital Media, Information Services, Diversified Industries, and Financial Services.

Since Vestar’s founding in 1988, Vestar funds have completed 70 investments in companies with a total value of more than $40 billion.  For more information, please visit http://www.vestarcapital.com.

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Contact: Corinne Fay
413-247-9325
[email protected]
www.32auctions.com/teamintrainingnikewomens
http://pages.teamintraining.org/ma/nikesf13/TeamLisaEkusGroup

Local Women Band Together for a Good Cause

Northampton, MA – Four Western Massachusetts women – Erin Couture, Sally Ekus, Corinne Fay, and Samantha Marsh– have joined together to try to raise $25,000 for the Massachusetts chapter of The Leukemia & Lymphoma Society. Each woman has her own ties to cancer and all have chosen to run in the Nike Women’s Marathon in San Francisco as a part of the Team in Training, the country’s largest endurance training program, (Couture, Fay, and Marsh will run the half- and Sally is running the full Marathon) to raise awareness for blood cancers and to raise funds for patient services and treatments.

Sally Ekus, born and raised in Hatfield, MA is celebrating 26 years cancer-free. As a three year old, she was diagnosed with leukemia and had to undergo chemotherapy for two years. “I remember that I was too sick to go trick-or-treating so my parents dressed up and hid behind doors in our home to give me the Halloween experience,” recalls Sally. At one point during her treatment Sally was too weak to even make it up the stairs on her own.  Sally became a patient honored by LLS and a local man ran a marathon in her honor, bringing her the finisher’s medal after the event. This will be Sally’s third event with Team in Training, and she has raised more than $50,000 for LLS. She hopes to continue to grow the Massachusetts’s chapter and educate the community on the various ways they can get involved.

 

Erin Couture, Vice President of Commercial Lending at Florence Savings Bank, saved her sister’s life. Erin’s sister, Abigail DeJackome was diagnosed with Acute Myeloid Leukemia in January 2011 and Erin gave her the life saving bone marrow transplant she needed to get her cancer in remission. “Abigail was undergoing treatment at Massachusetts General  when I first found out about Team in Training. I feel so lucky that top-notch treatment and cutting-edge research were available to help Abigail. I am thrilled about the new merger between Massachusetts General and Cooley Dickinson Hospitals and I hope this means we are closer than ever to finding a cure.” Erin has run in three events for Team in Training and has also participated as a fundraising mentor.

Samantha Marsh of Amherst, MA, lost her best friend Jamie Greenberg to Leukemia just this year. “When I started training I had never run more than 3 miles in my life. Training has been an amazing way for me to transform the heartbreak of losing a dear friend into something productive. I feel lucky to be able to give back to an organization that helps people like Jamie and I believe our fundraising can make a real difference.”

This is Corinne Fay’s second event with Team in Training. She began running in honor of coworker Sally Ekus and her grandfather, who is a lymphoma survivor, and in memory of a friend’s father who had recently passed away. She has raised more than $10,000 and feels extremely lucky to be able to run and raise money for such a worthy cause. Ekus, Fay, and Marsh are all employees of The Lisa Ekus Group, a Hatfield-based culinary agency.

The four women will be holding an online auction through 32Auctions.com on Thursday, August 15th at 9am EST through Sunday, August 18th at 10pm EST with 100% of the proceeds benefitting The Leukemia & Lymphoma Society. Auction items include:

Gift certificates to:

Other items include:

 

The online auction can be viewed online at www.32auctions.com/teamintrainingnikewomens

Donations can be made online here or here or mailed to: The Lisa Ekus Group 57 North St Hatfield, MA 01038

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Cook4Lyfe: The all-In-One cooking utility that will Streamline and Simplify Your “Meal Cycle”
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Kick Mealtime Boredom in the Chops with Cook4Lyfe!

Cook4Lyfe iPhone App
Contact: Corinne Fay
413-247-9325
[email protected]Have you ever found yourself hungry, staring blankly into your pantry? Or flipping through recipes – whether in a magazine or online — trying to find something to make with the ingredients you have on hand? Cook4Lyfe, an about.com Best Recipe App finalist, can help by organizing your pantry and recommending recipes based on what you have on hand.

C4L will help you create a simple home inventory of ingredients you already have (using bar code scanner) to help you search. V2.0 takes cooking with ingredients you have on hand to the next level as you are now able to select multiple ingredients from your pantry to search! Using Intuitive Gesture Control, add or delete ingredients from the inventory to your grocery list and C4L will even recommend a grocery store based on the ingredients on your list, giving you driving directions to the grocery store.

Cook4Lyfe has a database of over 40,000 tried and true recipes from your favorite bloggers and food websites which is updated daily. Version 2.0 allows users to include expiration dates on pantry items, to share recipes via email, Facebook, or Twitter, and has a new servings counter (because no one likes math!) which allows you to multiply or divide recipe ingredients to suit your needs. Combine that with a new home screen design and 50 new recipe filters, C4L is sure to help awaken your culinary creativity.

Cook4Lyfe’s intuitive gesture control interface allows you to easily:

  • Customize your home Inventory of ingredients; add expiration dates and select multiple ingredients from your pantry to search recipes off of!
  • Search from over 40,000 recipes based on your customized inventory withover 50 new recipe filters
  • Save favorite recipes and ingredients
  • Create custom shopping lists from missing inventory ingredients
  • Find the best grocery store in your area to find the ingredients you need
  • Get directions to the recommended store
  • Add purchased ingredients using swipe based gesture control to the inventory
  • Streamline the entire grocery shopping and cooking process!
About the Developer
Cook4Lyfe is a product developed by Patrick Kellenberger of CubeLyfe, Inc. a Denver, Colorado-based food technology company. Cubelyfe strives to create apps that make life easy and exciting by combining minimalist design with intuitive functionality.
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American Roland Food Corporation
June 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

luca

Roland Foods is excited to partner with Chef Luca Paris, owner of Luca’s Mediterranean Cafe, to bring chef style cooking videos featuring Roland® products to consumers. Luca’s videos feature: Roland® Porcini Mushrooms, Roland® Balsamic Glaze, Roland® Extra Virgin Olive Oil, and Roland® Israeli Couscous. No time or money to eat out this weekend? Why not make a restaurant worthy meal in the comfort of your own home? In these videos, Chef Luca Paris shows viewers how to make simple, gourmet meals in their own kitchens using specialty products from Roland Foods.  The recipes, which are available for reprint with credit, are:

Gianluca Paris is the chef and owner of Luca’s Mediterranean Café, a fine dining restaurant and The Market at Luca’s. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant”, “Best Fine Dining Restaurant”, “Best Caterer in New Hampshire”, and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine. Luca has his own weekly talk radio show, “What’s Cooking with Luca Paris” and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia.  Luca has been a featured chef in the national culinary magazine Culinary Trends.  He is a monthly guest on ABC’s “Cook’s Corner” segment on WMUR Channel 9 in New England.  Luca is also the host of his own cooking show, also titled “A Culinary Journey with Luca Paris”. Luca loves to entertain while teaching about culinary arts. He can be quite a ham in front of the camera, which is why everyone loves him!  His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He has been lucky enough to host Paul Newman at his restaurant and to plan menus for and serve Stevie Wonder and his family.

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Boyajian Inc Working with The Lisa Ekus Group
https://www.facebook.com/BoyajianInc
https://twitter.com/BoyajianInc

Contact:

Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Boyajian Inc Brings on new PR team to Grow Marketplace Presence

Canton, MA – Boyajian Inc is proud to announce that they will be working with The Lisa Ekus Group of Hatfield, Massachusetts for public relations. Looking to expand their marketplace presence and grow their social media platform, Boyajian Inc has hired a new PR team to take on those tasks.

“I had the pleasure of working with Lisa Ekus many years ago and we are thrilled to have TLEG back on board,” said John Boyajian, president of Boyajian Inc. “Boyajian is really looking for increased visibility over the next few years. We would love to see a bottle of Boyajian Garlic Oil next to the salt and pepper on every table.”

“Boyajian infused oils and vinegars have long been favorite culinary products of mine,” said Lisa Ekus. “John Boyajian runs an extraordinary business and we are delighted to be working with him and his team. We look forward to many productive years of partnership.”

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 .

BOYAJIAN INC has brought you the finest all-natural infused olive oils, vinegars, vinaigrettes, Asian oils, citrus oils, natural flavorings and extracts for more than 25 Years. Boyajian has been honored with five of Boston Magazine’s prestigious “Best of Boston” awards. Products are sold in all 50 states and in several other countries. The company operates from a 20,000 square foot state-of-the-art production facility and corporate headquarters in Canton, Massachsetts.

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Roland® Kalamata Olives
American Roland Food Corporation
June 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

kalamata

Summer is officially in full swing! What screams summer more than pool-side cocktails, crisp salads full of fresh produce, chicken on the grill and backyard potlucks under the late afternoon sun? This summer, enhance your favorite go-to summer recipes with Kalamata Olives from Roland Foods.

Take a break from the heat with a dirty Greek martini garnished with Roland® Kalamata Olives. Toss Roland® Kalamata Olives into any of your favorite salads or serve on top of marinated grilled chicken to create a Mediterranean style dish.  Looking for a quick and easy dish to bring to a party? Whip up a batch of tasty tapenade, kalamata olive hummus, or a feta, orzo, and kalamata olive salad.   Roland® Kalamata Olives are also delicious on top of pizza, served alongside specialty cheeses, tossed into pasta dishes, or can be enjoyed straight from the jar! Be sure to try this tapenade recipe using Roland® Kalamata Olives from Chef Virginia Willis!

Named after the Greek city of Kalamata, kalamata olives have a rich, fruity flavor, a thick, meaty texture, and are dark purple to black in color. Roland® Kalamata Olives are naturally fermented in brine and combined with olive oil and to enhance flavor and ensure freshness. With Roland® Kalamata Olives on hand, it’s bound to be your most delicious summer yet.

 

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Virginia Roland Roland Foods Unveils new Booth at Fancy Food Show with Chef Virginia Willis
American Roland Food Corporation

twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
linkedin.com/company/roland-foods/
Contact:

Lisa Kartzman, Director of Public Relations
Fancy Food Show Booth 1936
American Roland Food Corp.

212-741-8290 ext. 317
[email protected]

Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

New York, NYAmerican Roland Food Corp. will be unveiling a newly designed and much expanded booth at the Summer Fancy Food Show at the Javits Center in New York City. A ribbon cutting ceremony will be held on Monday, July 1 at 11 am. The new booth focuses on the culinary expertise that Roland Foods offers with a center area for demos and cooking, and ample display and sampling areas for the 18 categories of products, as well as a conference seating area. In attendance at the ribbon cutting ceremony will be Charles Scheidt, President, American Roland Food Corp. and Ann Daw, President , Specialty Food Association. Members of the press and attendees of The Summer Fancy Food Show are encouraged to stop by Booth 1936 to see the new space, to learn about new food products, to sample recipes prepared by Roland Chef Ambassador Virginia Willis, and to speak with Lisa Kartzman, Director of Public Relations, who will be on site to answer questions and discuss culinary trends.

“This new booth is a way for us to increase our ability to interact with the consumer,” said Lisa Kartzman, Director of Public Relations at American Roland Food Corp. “For 79 years Roland Foods has been dedicated to bringing the best quality and most innovative specialty foods to the U.S. and we feel that this new booth design will help increase our ability to display our lines and increase our sampling abilities.”

The new Roland Foods booth was designed by Nationwide Displays, a Ronkonkoma, NY-based, family-owned business celebrating more than 60 years in the exhibit building business. “For almost a decade, Nationwide Displays has been working with Roland Foods to ensure their success at trade shows.  “With the success of Roland Foods, our company has succeeded as well.  We look forward to the honor of working with Roland Foods in the future and continuing to promote their status as a leader in the specialty foods industry,” said Steve Griffith, President of Nationwide Displays.

Acclaimed Chef Virginia Willis will be at the new booth on Monday at 11:30 am and 2:30 pm to demonstrate two recipes featuring Roland® Dijon and Roland® Chestnuts. Virginia Willis is the best-selling author of Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking and Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company. She has worked with Martha Stewart, Bobby Flay, and recently appeared on Chopped on the Food Network.

For 79 years Roland Foods has provided customers with exceptional specialty foods. Our dedication to providing quality and consistency has made us a leader amongst specialty food importers and suppliers. With extensive industry knowledge and one of the most diverse selections of products, it is no wonder that Roland® products are so easily found in the market, in the restaurant, in the kitchen, and in the home.

Roland Foods is eager to share years of culinary expertise, and our wide assortment of quality specialty foods. Please browse www.rolandfoods.com for new products, exciting recipes, and insightful information. We are The Global Experts in Specialty Foods.

Photo courtesy of Scott M. Porush

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Roland® Balsamic Vinegar
American Roland Food Corporation
June 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

 

 

 

 

 

 

 

Add Richness and Depth with Balsamic Vinegar from Roland Foods

Envision the perfect Italian meal: bold flavors, decadent sauces, swirls of pasta, and fresh bread dipped in warm olive oil and balsamic vinegar.  No cuisine is quite as comforting or delicious. The sweet and tangy taste of Roland® Balsamic Vinegar is the perfect contrast to rich Italian flavors, making it a wonderful addition to pastas, salads, poultry, and meat.

Roland® Balsamic Vinegar is smooth, delicious truly authentic Italian vinegar from Modena, Italy. The vinegar is made from cooked Trebbiano & Lambrusco grapes which reveal a distinct sweet-tart flavor and rich, dark color. Because of its intense flavor, balsamic vinegar is commonly used in vinaigrettes and marinades, and can be used to enhance almost any of your favorite dishes! Try Roland® Balsamic Vinegar in some of our serving suggestions below.

 

  • Drop a bit of Roland® Balsamic Vinegar into olive oil and add a bit of fresh rosemary and Roland® Sea Salt for a perfect dipping sauce for bread.
  • Reduce Roland® Balsamic Vinegar to produce a balsamic glaze to add to finished grilled meat dishes, or simply drizzle onto the side of a plate for a tasty plate decoration.
  • Macerate strawberries with fresh lemon juice a sugar and toss with a bit of Roland® Balsamic Vinegar for a sweet and tangy dessert.
  • Drizzle Roland® Balsamic Vinegar over fresh vegetables or salad for a healthy dressing.
  • Try out the recipe for Balsamic Shallot Sauce (below).

Balsamic Shallot Sauce

Servings: 8

4 tablespoon Unsalted butter
2 teaspoon Fresh rosemary
1 Each Medium onion, thinly sliced
1 cup Roland® White Cooking Wine
4 cups Chicken stock
1 Each Bay leaf
6 Each Black peppercorns, crushed
0.5 cup Roland® Balsamic Vinegar
0.5   cup Shallots, thinly sliced

·         Add butter, rosemary, and onion to a large sauté pan. Sauté over moderate heat, stirring as needed until the onion is softened and lightly browned (about 10 minutes).
·         Add 1/2 of the white cooking wine and bring to a boil for about 3 minutes until the wine is almost evaporated.
·         Add the chicken stock, bay leaf and peppercorns and simmer about 30 minutes, reducing the liquid to 1 1/2 cups.
·         In a separate saucepan combine the balsamic vinegar, shallots, and the remaining white cooking wine. Boil gently until the liquid is reduced to 1/4 cup (about 8 minutes).
·         Add the reduced chicken broth and cook for 2 minutes, stirring occasionally.
·         Strain the sauce into a small saucepan for immediate use or into a bowl for refrigeration.

(Recipe excerpted from Rolandfood.com Reprinted with Permission)
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Dear Culinary Friends,

We are excited and proud to introduce to you our 2013 Summer Cookbook Catalog!

This season’s catalog is packed with fabulous new titles that we just can’t wait to get our hands on and take into the kitchen immediately. Rock out with Natalie Slater and her quirky and cool, over-the-top vegan comfort foods, or try out some new recipes using vegans’ #1 best friend: the bean. Interested in the Paleo-lifestyle? Pick up this summer survival guide e-book, full of inventive new Paleo recipes to keep you healthy and happy all summer long. If you don’t have the time to take a big vacation this summer, don’t worry! Treat yourself to some international cuisine (vegan and gluten-free!), or learn how to make street-vendor worthy pretzels, right from your own kitchen! Embrace the bounty of the season with recipes using fresh honey, and learn how to fight off illness with healthy, healing foods. Looking for a way to amp up this summer’s outdoor parties? Experiment with Himalayan salt blocks and find new ways to grill, chill, and sear your food. And check out the latest version of Cook4Lyfe, a culinary iphone app that will help you streamline and simplify your meal cycle. With these exciting titles by your side, it’s bound to be your most delicious  summer yet!

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 fall titles as well!

What’s Coming this Fall: 

Happy Cooking!

The Lisa Ekus Group, LLC
57 North Street
Hatfield, MA 01038
413.247.9325 Phone
413.247.9873 Fax
[email protected] 
www.LisaEkus.com
facebook.com/TheLisaEkusGroup 
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Sign up here to get our news!

“Promoting a World of Culinary Talent”

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Chipotle Peppers in Adobo Sauce Roland Chipotle Peppers
American Roland Food Corporation
May 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Hot summer days go hand in hand with beach trips, vacations, backyard grilling, and potlucks galore. This summer, take the heat up a notch with spicy smoked peppers. Chipotle Peppers in Adobo Sauce from Roland Foods are the perfect addition to any summer menu—from picnic lunches to evening dinners under the stars.Roland® Chipotle Peppers are made from vine-ripened jalapeño peppers that have been smoked and dried. They are packed in a thick adobo sauce made from tomatoes, vinegar, and various spices.  Roland® Chipotle Peppers produce a deep smoky aroma and a sweet, spicy, chocolate-like flavor.

Use Roland® Chipotle Peppers in Adobo Sauce to add a kick to any of your favorite summer dishes. Whether you like smoky, spicy, or sweet flavors, these peppers are sure to tantalize your taste buds!

TIPS

  • Mix Roland® Chipotle Peppers in Adobo Sauce into your omelets or scrambled eggs.
  • Use Roland® Chipotle Peppers in Adobo Sauce in your favorite chili recipe to give it a subtle smokiness.
  • Try pureeing Roland® Chipotle Peppers in Adobo Sauce with garlic, vinegar, and other spices for the perfect smoky steak sauce.
  • Chipotle peppers go a long way! Freeze leftover peppers in an airtight ziplock bag. Simply let the peppers thaw for a few minutes before using.
  • Add to your marinades and sauces for roasting or grilling to add that smoky aroma and flavor.
  • Add Roland® Chipotle Peppers in Adobo Sauce to creamy potato salad with a bit of lime for delicious chipotle-lime flavor.
  • Substitute Roland® Chipotle Peppers in Adobo Sauce for other types of dried peppers for a unique flavor.
  • Try out the recipe for Chipotle Hummus, below. Chipotle Hummus is a perfect side-dish to bring to an outdoor party or potluck!

Chipotle Hummus

Servings: 16
Ingredients
3 ½ cups Garbanzo beans (chickpeas), drained
½ cup water
¼ cup Roland® Tahini (sesame paste)
3 tablespoons fresh lemon juice
2 tablespoons Roland® Extra Virgin Olive Oil
1 tablespoon Roland® Chipotle Peppers in Adobo Sauce, minced
1 each garlic clove, minced
1 ½ teaspoon fresh cumin, ground
¼ cup Roland® Pimientos
1/3 cup fresh cilantro, chopped
Roland® Fine Sea Salt and black pepper, ground, to taste.

Directions

  1. Blend garbanzo beans, water, tahini, lemon juice, olive oil, Chipotle pepper, garlic, and cumin in food processor until smooth.
  2. Add pimientos and pulse until coarsely chopped.
  3. Stir in cilantro. Season with sea salt and pepper to taste.
  4. Can be made day ahead. Bring to room temperature before serving.
(Recipe excerpted from Rolandfood.com Reprinted with Permission)###

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FOR IMMEDIATE RELEASE: virginia willis
The Lisa Ekus Group
www.lisaekus.com
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkus

May 23, 2013
Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Williamsburg, VA - Virginia Willis, chef, food writer, and acclaimed cookbook author will be featured as the headliner celebrity chef featured at Busch Gardens® Williamsburg, the world’s most beautiful theme park, for the park’s first-ever Food and Wine Festival. This all-new event highlights superb foods, wines, and other refreshments from around the world not usually found at Busch Gardens.

Chef Willis is hosting Cooking Live! demonstrations in the park and The Chef’s Guests™ – a reservation required enhanced experience, May 31 – June 2 & June 15 – June 16. The Busch Gardens Food & Wine festival is Fridays, Saturdays, and Sundays May 31 through June 23. Individual tastings are priced a la carte and range in price, $3-$7. A complete list of cuisine, enhanced experiences, and more is available at BuschGardens.com/va.

About Virginia Willis
Virginia Willis has cooked Lapin Normandie with Julia Child, prepared lunch for President Clinton, and catered a bowling party for Jane Fonda. She began her culinary career tossing pizzas in college, has since foraged for wild herbs in the Alps, made mustard in Dijon, crushed olives in California, and harvested capers in the shadow of a smoldering volcano in Sicily.

She is the author of the acclaimed cookbooks Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking and Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company. Virginia has a popular food blog and website and was named by the Chicago Tribune as one of “Seven Food Writers You Need to Know.” Her legion of fans love her knack for giving classic French dishes a down-home Southern feel and reimagining homey Southern favorites en Française.

She has appeared on Martha Stewart Living Television, Paula Deen’s Best Dishes, Food Network’s Chopped, and Fox and Friends. She has been featured in USA TodayCountry Living, and House Beautiful as well as Food52 and CNN.com. She is a contributing editor to Southern Living and her writing has been published in Eating Well, Fine Cooking, and Taste of the South. For more about Virginia, please visit www.virginiawillis.com

About Busch Gardens
Busch Gardens is an action-packed, European-themed adventure park with 17th-century charm and 21st-century technology, boasting more than 100 acres of fun-filled exploration. The Busch Gardens Food & Wine Festival is the park’s most delicious event, where taste will be as much an adventure as a ride aboard Verbolten®, the park’s newest roller coaster. Bon appétit!

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FOR IMMEDIATE RELEASE:
The Lisa Ekus Group

www.lisaekus.com
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkusMay 4, 2013
Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325

[email protected]
New York, NY: Anne Willan, founder of École de Cuisine La Varenne and acclaimed cookbook author, has been inducted into the James Beard Foundation’s Cookbook Hall of Fame for “body of work,” honoring her celebrated lifelong career as a chef, cooking teacher, and author. Each year, the Cookbook Hall of Fame recognizes an individual whose work has influenced the way we think about food and cooking. “Everything on our plates has a pedigree, just like us. Old cookbooks and recipes are fascinating — baking powder for instance began as “pearl ash” made from the ashes of a wood fire. A tapered pasta rolling pin can be seen in woodcuts as early as 1570, with its serrated pasta cutter on the counter beside it. It all leads into today’s modernist cuisine, very little is new in the kitchen!” said Willan after receiving the award. Past inductees of the Cookbook Hall of Fame include Jane Grigson, Paula Wolfert, Mollie Katzen, Elizabeth David, and Marcella Hazan, among others.Anne also recently 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) in April for The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook  by Anne Willan with Mark Cherniavsky and Kyri Claflin (University of California Press 2012). The Cookbook Library 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.

The award ceremony for the James Beard Foundation Book, Broadcast & Journalism Awards was held on Friday, May 3rd at Gotham Hall in New York City. Television personality, cookbook author, and host of Food Network’s “Chopped” Ted Allen was the host of the evening’s ceremony.

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.

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roland hearts of palm

Roland® Hearts of Palm
American Roland Food Corporation
April 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

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:

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F EasyMexFront OR IMMEDIATE RELEASE:
Contact: Samantha Marsh

The Lisa Ekus Group
413.247.9325
[email protected]
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 [email protected] or 413.247.9325

 

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Roland® Pesto
American Roland Food Corporation

April 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

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

Prep Time: 25 Minutes
Servings: 4

Ingredients

3 cups Red potatoes, cubed
4 cups Asparagus, sliced diagonally
0.25 teaspoon Roland® Fine Sea Salt
0.25 teaspoon Black pepper, fresh ground
1.5 pound Salmon fillets
2 teaspoons Roland® Pomace Olive Oil
8 cups Salad greens
4 tablespoons Green onions, sliced
8 Each Cherry tomatoes, quartered
2 tablespoons Roland® Balsamic Vinegar
2 tablespoons Roland® Pesto

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)

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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
[email protected] 

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.

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FOR IMMEDIATE RELEASE:
Contact: David Carriere
413-243-6767 or [email protected]

FLAVORS OF MY WORLD:
A Culinary Tour Through 25 Countries
Written by Maneet Chauhan & Doug Singer
Foreword by Ted Allen
Photography by Quentin Bacon
ISBN-13: 978-0871975799
Price: $29.95
Hardcover, 128 pages
Published by Favorite Recipes Press, an imprint of Southwestern Publishing Group
Distributed by APG Sales & Distribution
Publication Date: May 1, 2013
To learn more, please visit: www.maneetchauhan.com

FLAVORS OF MY WORLD
A Culinary Tour Through 25 Countries
By Maneet Chauhan & Doug Singer

Food Network celebrity chef, Chopped judge and James Beard Award of Excellence recipient, Maneet Chauhan has always been both a passionate cook and intrepid traveler. In FLAVORS OF MY WORLD: A Culinary Tour Through 25 Countries (Favorite Recipes Press; May 1, 2013) the author’s love of global cuisine shines through, as she pairs evocative anecdotes with 50 delicious food and beverage recipes from around the globe. All combine to both inspire and delight in equal measure.

A celebration of 25 extraordinary cuisines, every recipe featured in the book uses ordinary ingredients easily found in the West. Throughout the lavish full-color volume, Maneet’s intimate storytelling and dynamic recipes take readers on an adventurous journey, without requiring that they ever leave the comfort of their own homes.

From Argentina to Vietnam, the book showcases these cuisines and cultures in all their glorious variety, and all the while offering imaginative variations of traditional dishes and libations in a manner that only Maneet can bring to the table! From Chile comes the sturdy ‘pulmay,’ a seafood and meat dish perfect for entertaining a crowd; from Ethiopia readers will savor Maneet’s version of a ‘doro wat’ a chicken dish simmered in an array of spices; and from France comes the author’s delightful adaptation of ‘pots de crème,” which will surely stir smiles the world over.

With a foreword by beloved television host and author Ted Allen, and featuring 50 mouth-watering images by famed photographer Quentin Bacon, FLAVORS OF MY WORLD translates a dazzling variety of 25 foods and 25 drinks into an accessible feast as only Maneet Chauhan can.

Maneet will be making appearances in the following cities for her FLAVORS OF MY WORLD book tour. Please come out and say hello!

1. NEW YORK, April 18, 2013
2. PHILADELPHIA, April 19, 2013
3. WASHINGTON, April 20, 2013
4. RALEIGH, April 21, 2013
5. ATLANTA, April 22, 2013
6. NASHVILLE, April 23 & 24, 2013
7. LITTLE ROCK, April 25, 2013
8. DALLAS, April 26, 2013
9. OKLAHOMA CITY, April 27, 2013
10. ALBUQUERQUE, April 28 & 29, 2013
11. PHOENIX, AZ, April 30, 2013
12. SAN DIEGO, CA, May 1 & 2, 2013
13. LOS ANGELES, May 3, 2013
14. SAN FRANCISCO, May 4, 2013
15. NAPA, May 5, 2013
16. ASHLAND, May 6, 2013
17. PORTLAND, May 7, 2013
18. SEATTLE, May 8 & 9, 2013
19. WALLA WALLA, May 10, 2013
20. BOISE, May 11, 2013
21. SALT LAKE CITY, May 12, 2013
22. DENVER, May 13, 2013
23. HAYS, KS, May, 14, 2013
24. KANSAS CITY, May 15, 2013
24. CHICAGO on May 16, 2013

About the authors:
Chef Maneet Chauhan’s culinary education started in her homeland of India, where she graduated at the top of her class from the WelcomGroup Graduate School of Hotel Administration, and her education then continued at The Culinary Institute of America, where she also graduated with high honors. After commencement, Chef Maneet gained extensive experience leading kitchens at restaurants in both Chicago and New York, and she is currently in the process of opening her own restaurant in Nashville. A new mom, Chef Chauhan is also launching a signature spice line, and is a full-time judge on the TV Food Network’s hit show, Chopped. FLAVORS OF MY WORLD is her first book.

A nationally published food, wine and spirit writer, co-author Doug Singer is the co-founder and editor-in-chief of Daily Food & Wine, as well as the travel editor for the ultra-exclusive Jetset Magazine.

Southwestern Publishing Group · 2451 Atrium Way · Nashville, TN  37214
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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
[email protected] / @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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Grilled Artichoke Hearts

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
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

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.
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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
[email protected]

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 [email protected]. Register before April 1st, 2013 and receive the earlybird discount price of $595. Beverages and lunch will be provided.

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 .

 

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Say Goodbye to Winter with Roland® Arborio Rice 

Arborio Rice
Roland® Arborio Rice
American Roland Food Corporation
February 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Winter is (almost!) behind us, and the warmer, brighter days of spring will soon be on their way.  Say goodbye to the frozen vegetables and heavy stews that filled your kitchen this winter, and say hello to fresh new ingredients that will inspire your inner-chef. This spring, why not celebrate the season’s bounty by combining fresh vegetables, seafood, or meat with Roland® Arborio Rice to make a delicious entrée or side dish that pleases everyone at your table.

Roland® Arborio Rice is a short grain rice that gets its name from Arborio, a town in Northern Italy. It’s unusually high starch content yields the creamy, distinctive texture that is found in risotto. When cooked, the starch is released, making the rice tender on the outside and firm in the center. Roland® Arborio Rice, imported from Italy, is a naturally low-fat and gluten-free food, and is a great option for the vegetarians in your life!

Try using Roland® Arborio Rice in any seasonal risotto recipe using vegetable or chicken stock, or try one of our favorite recipes below.

Lobster Risotto with Truffles
Prep Time: 1 hour
Servings: 6
Ingredients:
1 pound Lobster tails, uncooked
1 cup Fresh carrots, diced
0.5 cup Shallots, minced
4 tablespoons Unsalted butter
2 cups Roland® Arborio Rice
0.25 cup Brandy
6 cups Chicken stock, very hot
0.75 cup Heavy cream
2 tablespons Roland® White Truffle Oil
0.5 cup Fresh chives, chopped
Roland® Fine Sea Salt
Black pepper, ground
Directions
1.    Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into ½ inch pieces.
2.    Break shells into large pieces. Place on baking sheet; bake for 15 minutes in a preheated 425°F oven. Blend shells with 1 cup of chicken broth in blender until finely chopped. Strain through a fine sieve. Reserve lobster broth; discard shells.
3.    Sauté the carrots and shallots in butter over medium heat until shallots are soft and translucent (do not brown).
4.    Add the Arborio rice, stirring for 3-5 minutes.
5.    Add brandy, stir continuously for 1-2 minutes allowing the alcohol to evaporate. Add the lobster stock. Stir just enough to mix in the liquid. Reduce the heat to medium/medium low (just enough to keep a fast simmer/slow boil going).
6.    As the liquid is absorbed, keep adding the hot chicken stock, one cup at a time, stirring only briefly after the liquid is added, until the rice is al dente (creamy and only slightly firm). Note: You may not use all of the chicken stock, this is normal.
7.    Add the lobster pieces and cream; stir until heated through. Remove from heat. Stir in the truffle oil and chives. Season with sea salt and pepper to taste.
Wild Mushroom Risotto
Prep Time: 45 Minutes
Servings: 6
Ingredients:
1 cup Roland® Dried Wild Forest Mushrooms
2 cups Hot water
4 tablespoons Roland® Pure Olive Oil
0.25 cup Shallots, chopped
2.5 cups Roland® Arborio Rice
1 cup Roland® White Cooking Wine
6 cups Chicken stock, very hot
0.25 cup Parmesan cheese, grated
2 teaspoon Roland® White Truffle Oil
Directions
1.   Rinse and rehydrate the dried mushrooms in hot water for 15 minutes. Drain (reserving 1 cup of the liquid) and coarsely chop. Set aside.
2.   Saute the shallots in olive oil over medium heat until soft and translucent (do not brown).
3.   Add the Arborio rice, stirring for 3-5 minutes.
4.   Add the white cooking wine, the reserved mushroom soaking liquid, and the chopped mushrooms. Stir just enough to mix in the liquid. Reduce the heat to medium/medium low (just enough to keep a fast simmer/slow boil going).
5.   As the liquid is absorbed, keep adding the hot chicken stock, one cup at a time, stirring only briefly after the liquid is added, until the rice is al dente (creamy and only slightly firm). Note: You may not use all of the chicken stock, this is normal.
6.   Remove from heat and fold in the Parmesan cheese and the truffle oil.
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Sweet Thai Chili Sauce from Roland Foods

Roland® Sweet Thai Chili Sauce
American Roland Food Corporation
February 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Sweet Thai Chili Sauce

Looking for a chili sauce that adds a kick to your favorite dishes without burning your taste buds or bringing tears to your eyes? Sweet Thai Chili Sauce from Roland Foods possesses a hot, distinct chili flavor that is offset by a sweet, subtle aftertaste.  Made from a unique blend of chili, vinegar, garlic, sugar, and salt, it adds the just the right amount of spice without compromising flavor. Roland® Sweet Thai Chili Sauce is the perfect addition to any Asian inspired dish and is sure to please everyone at your table.

Try Roland® Sweet Thai Chili Sauce in some of our serving suggestions below:

  • Use Roland® Sweet Thai Chili Sauce as a dipping sauce for homemade spring rolls, egg rolls, wontons, vegetable kabobs, fried calamari or any finger food!
  • Marinate grilled chicken, fish, or shrimp with Roland® Sweet Thai Chili Sauce to kick the flavor up a notch.
  • Blend Roland® Sweet Thai Chili Sauce into your favorite aioli for a spicy dipping sauce.
  • Mix Roland® Sweet Thai Chili Sauce with mango, lime juice, garlic and cilantro for a fresh spin on salsa.
  • Drizzle Roland® Sweet Thai Chili Sauce over Pad Thai, soba noodles, or rice noodles too add a burst of heat.
  • Use Roland® Sweet Thai Chili Sauce combined with vegetables and rice in any stir-fry.
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FOR IMMEDIATE RELEASE: So You Want to Write a Cookbook?
The Lisa Ekus Group
February 2013
Contact:  Sally Ekus
The Lisa Ekus Group
413.247.9325
[email protected] / @SallyEkus

So You Want to Write a Cookbook?
Culinary Agency Seeks to Sign New Talent via Twitter

Hatfield, MA – So you want to write a cookbook? Do you have a food blog and dream of being published? Have you ever been standing over a big pot of stew at the stove and had the perfect idea for a cookbook pop into your head? Now is your chance.

The Lisa Ekus Group, a culinary agency that recently celebrated 31 years in business, is seeking new talent through a Twitter contest. Inspired by the March Madness basketball tournament, the contest will ask anyone who wants to write a cookbook to pitch their best culinary non-fiction ideas to @SallyEkus via 140-character (or less) tweets to #SignMeSal from March 11 -13, 2013. On March 14th, 2013, the finalists will be chosen to participate in the playoffs and entries will be whittled down in subsequent days. Like the March Madness basketball tournament, 16 finalists will enter the playoffs. Remaining participants will then be asked to round out their proposals with further tweets that cover standard proposal elements, such as the book’s point of differentiation, the author’s promotional ideas, and the author’s credentials. The last two finalists will join Literary Agent Sally Ekus in a Twitter chat on March 25, 2013 to discuss their ideas as well as ask questions about agency representation and cookbook publishing in general. Contestants, who were previously eliminated, as well as the greater Twitter community, will be encouraged to join the Twitter chat to ask questions of the final two contenders. A single winner will be chosen and then work with agent Sally Ekus to develop a fleshed out proposal to pitch to editors at publishing houses.

The contest calendar is as follows:

March 11th-13th, 2013: Tweet your cookbook concept to #SignMeSal
March 14th, 2013: @SallyEkus will tweet the 16 cookbook concept playoff contenders
March 15th, 2013: The winning 16 will tweet once what their Point of Differentiation (How is this concept different from what already exists in the market?) is to #SignMeSal
March 18th, 2013: 8 winners will be announced by @SallyEkus and will proceed to the next round
March 19th, 2013: The 8 winners of the last round will tweet 3 promotional ideas for how they intend to promote their book once it is published.
March 20th, 2013: 4 winners from the promotional idea round will be announced by @SallyEkus
March 21st, 2013: The 4 winners of the promotional idea round will tweet their answer to the final question, “Why me? Why am I the person to write this book?” in up to three tweets to #SignMeSal
March 22nd, 2013: Two finalists will be announced by @SallyEkus
March 25th, 2013: @SallyEkus will host a Twitter chat from 1-2pm EST to ask the finalists questions about their concepts and backgrounds. This will also be a chance for the two finalists to ask questions about agent representation and The Lisa Ekus Group, as well as a time for people following the contest to weigh in with their own questions. The finalists should come to the chat prepared to answer questions such as “What does platform mean to me?” and “I want to write this book because…”
March 27th, 2013: One winner will be announced by @SallyEkus

Interested parties should pitch any idea related to food, health, wellness, and cooking. You may be previously published, but you may not be currently represented by another literary agency. The Lisa Ekus Group is looking for fresh voices, new ideas, and untapped talent. “I am looking for someone who can get their ideas across succinctly, in 140 characters or less,” said Sally Ekus. “The Tweet is the new elevator pitch.”

Contest rules can be found HERE.

 The Lisa Ekus Group 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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lisa_ekus FOR IMMEDIATE RELEASE:
The Lisa Ekus Group
February 2013Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Lisa Ekus Wins 2012 Outstanding Career Award from Gourmand World Cookbook Awards

Hatfield, MA – Lisa Ekus, Founder & President of The Lisa Ekus Group, will be awarded the honor of 2012 Outstanding Career by the Gourmand World Cookbook Awards, held February 23, 2013, in Paris, France at the Gourmand Awards Gala event. Past winners of the Outstanding Career Award include Chuck Williams, Richard Grausman, and Dun Gifford.

In her more than 30 years in the culinary industry, Lisa Ekus has cooked dinner for Julia Child, media trained Emeril Lagasse and Padma Lakshmi, secured book deals for more than 150 authors, created culinary partnerships with leading manufacturers such as Lipton, Del Monte, Keebler, General Mills, Kraft, and Williams-Sonoma, and represented numerous restaurants, books, and food companies for public relations, including American Roland Food Corp. In addition to being a pioneer of the industry, Lisa is a cookbook collector with over 7,000 volumes (and counting!) in her library. She also works closely with a number of charitable organizations, including The Food Bank of Western Massachusetts, PeaceTrees Vietnam, and The Leukemia & Lymphoma Society.

The Lisa Ekus Group, which began as a public relations agency—the first of its kind in the United States, devoted entirely to cookbooks, chefs, and food products—has grown into a full-service culinary agency providing media training, public relations, consulting, talent representation, and literary agency services to a world of culinary talent. In 2000, The Lisa Ekus Group began offering Literary Agenting services and has since negotiated more than 350 book deals with such publishers as Andrews McMeel, Running Press, Artisan, Chronicle, HarperCollins, Penguin, Robert Rose, Simon & Schuster, Sterling, Ten Speed Press, Wiley, and numerous others. In 2009, Lisa was joined by her daughter Sally Ekus, Literary Associate, who has brought in numerous new authors to the blossoming literary agency.

We are equally delighted to announce that longtime client Anne Willan will be honored with the “Best in the World Award” from the 2012 Gourmand World Cookbook Awards for The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press). For a full list of authors we currently represent, please click here. For a list of sold titles, click here. For more information on The Lisa Ekus Group, please visit www.lisaekus.com.

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau with the goal of recognizing and rewarding international culinary talent. Awards are given to cookbooks of excellence and culinary professionals from all over the globe. For more information on the awards and how to enter, please visit http://www.cookbookfair.com.

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Cook4Lyfe
Cook4Lyfe
January 2013
cook4lyfe.com
facebook.com/Cook4Lyfe
twitter.com/Cook4Lyfe
https://itunes.apple.com/us/app/cook4lyfe/id570344542

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Cook Smarter with Cook4Lyfe
A New Smartphone App that will Streamline and Simplify Your Meal Cycle

Ever since man began walking upright, hunting for food and preparing that food to be eaten has taken up a great deal of humanity’s limited time. Even today, with the internet and new gadgets aiding in the exploration of the toughest ingredients, once thought to only be utilized by the masters, finding quality recipes and the time to cook can be difficult. Cook4Lyfe, a new kitchen utility app, streamlines the cooking process by breaking that process down into a step by step “meal cycle” to help you decide what to cook, where to go to get the ingredients you need and how to make that delicious dish.

C4L will help you create a simple home inventory of ingredients you already have (using bar code scanner) and using gesture control move, add or delete ingredients from the inventory to your grocery list. Cook4Lyfe will even recommend a grocery store based on the ingredients on your list and will now give you driving directions to the grocery store.
Cook4Lyfe has a database of over 40,000 tried and true recipes from your favorite bloggers and food websites and is updated daily. The newest version of Cook4lyfe allows users to set dietary filters for specific dietary needs along with pulling in the hottest trending recipes to help jumpstart that creative culinary genius that lurks within all home chefs!

Cook4Lyfe’s intuitive gesture control interface allows you to easily:

  • Customize your home Inventory of ingredients
  • Search from over 40,000 recipes based on your customized inventory
  • Save favorite recipes and ingredients
  • Create custom shopping lists from missing inventory ingredients
  • Find the best grocery store in your area to find the ingredients you need
  • Get directions to the recommended store
  • Add purchased ingredients using swipe based gesture control to the inventory
  • Streamline the entire grocery shopping and cooking process!

We are so excited about our newest version of the app (V1.2), now available in the app store for $1.99. Cook4Lyfe is a product developed by Patrick Kellenberger of CubeLyfe, Inc. a Denver, Colorado-based iOS app development company. Cubelyfe strives to create apps that make life easy and exciting by combining minimalist design with intuitive functionality.

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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: 

Happy Cooking!

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

“Promoting a World of Culinary Talent”

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Tent: Encounters with Jewish Culture
December 19, 2012
tentsite.org
facebook.com/TentSite
twitter.com/tentsite

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Tent: Comedy will bring Jewish ‘twentysomethings’ together with some of the most notable comedians, writers and producers in the field

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.

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Roland® Farro
American Roland Food Corporation
January 2013
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

 

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

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
[email protected]

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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TENT: Encounters with Jewish Culture Tent: Encounters with Jewish Culture
December 19, 2012
tentsite.org
facebook.com/TentSite
twitter.com/tentsiteContact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Tent: Comedy / LA
The first in a series of innovative week-long workshops for Jewish twentysomethings

Who wouldn’t want a week of free workshops, free tickets to shows, and smart, funny, meaningful discussions with brilliant teachers and a group of like-minded peers?

Tent: Comedy will take place in Los Angeles, CA – Jews and comedy have been synonymous in modern America for more than a century. How Americans laugh owes much to Jewish performers and writers. What’s the connection between Jews and comedy? Where does the Jewish drive for laughter come from? Is there such a thing as “Jewish humor?” And how did it shape American humor? These are the questions that Tent: Comedy seeks to explore.

Tent: Comedy is a week-long workshop in the theory and practice of comedy through a Jewish lens in Los Angeles, CA, March 17–24, 2013. Participants will explore stand-up, improv, and sketch forms with the country’s leading comedy troupes. Morning sessions led by Tony Michels (Univ. of Wisconsin) will explore theories of Jewish comedy from Sigmund Freud to Rabbi Joseph Telushkin, with screenings of classic performances from the dialect comedians of Vaudeville to the legendary performers of the Borsht Belt, and contemporary Jewish comedians on radio, television, and the internet. Participants will have the chance to talk shop with Jill Soloway and others in the field. Evenings will be spent attending comedy shows at premier venues such as LargoUpright Citizen’s Brigade Theater, and The Improv.

Tent: Comedy offers a chance for Jewish twentysomethings who are interested in comedy to discuss their ideas, to network with professionals in the field, and to gain a better understanding of the history of Jews and comedy. Tent, a program of the Yiddish Book Center, is offered free to accepted participants; the only cost is travel. Applications and information are available at tentsite.org. Applications for Tent: Comedy, the first program, are due January 7, 2013 and can be submitted online here. Tent is funded through the generous support of Judy and Michael Steinhardt.

What is Tent? Tent offers twentysomethings a chance to explore their area of interest through the lens of Jewish culture. Tent is an immersive, intense, series of week-long workshops for young Jewish adults focusing on comedy (Los Angeles in March), creative writing (Amherst, MA in June), and theater (New York City in August). Accepted applicants will have the chance to spend a week with an incredible scholar, in an amazing place, going to Broadway shows, LA comedy clubs, or sitting in an apple orchard writing short stories.  Each workshop is offered free to the twenty accepted participants—tuition, lodging, and food are all covered.

An appreciation of Jewish culture can be a portal into deeper and more informed Jewish self-awareness. Tent aims to offer young North American Jews a new way of seeing their Jewishness: as something deep, rich, alive, and inseparable from cultural forms to which they are already committed. 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 a broader discussion of what it means to be Jewish.

According to Lambert, “The paucity of substantive Jewish cultural education for twentysomethings is emphatically not the result of apathy. When it comes to cultural expression, Jews in their twenties are anything but apathetic. Go to a stand-up comedy show, an indie rock concert, or an Off-Off-Broadway performance and you’ll find throngs of effusive young Jews. Glance through the stacks of applications to MFA programs and you’ll discover hundreds of Jewish young people competing for the opportunity to discuss literature or art. Speak to law students about tort reform, or to young foodies about local produce: the passion is already there.”

Tent is offering two other programs in 2013:

Tent: Creative Writing, which is modeled on the Bread Loaf Writer’s Conference, will be geared toward aspiring and practicing writers and will take place at the Yiddish Book Center in Amherst, MA, June 2-9, 2013. Have your fiction workshopped by your peers and critically acclaimed visiting writers, talk about why Jews are such a bookish people and why they’ve done so much writing, meet a New York-based literary agent and the NEA’s literature director Ira Silverberg, and more.

Tent: Theater is a week-long seminar about Jews and performance in New York City, August 4-11, 2013. Participants will meet actors, playwrights, and directors, will participate in a Q&A with playwright Tony Kushner, and will attend several current theatrical productions, Off-Broadway and elsewhere.

Josh Lambert, Tent‘s program director, and Aaron Lansky, founder of the Yiddish Book Center, are available for interview or comment. Please contact The Lisa Ekus Group for more information [email protected] or 413.247.9325

Help spread the word! Copy & Paste the messages below to Facebook & Twitter to let your friends and followers know about Tent: Comedy.

Twitter: Are you a funny Jewish twentysomething? Apply now for @tentsite comedy program to network & explore Jewishness & comedy http://bit.ly/TrsRuW

Facebook: Are you a funny Jewish twentysomething? Apply now for Tent: comedy to network with comedy professionals & to explore Jewishness and humor http://bit.ly/TrsRuW

Visit tentsite.org for more information
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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
[email protected]

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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Spanish Language Recipes from Roland Foods

Sandra Gutierrez
Roland® Polenta
American Roland Food Corporation
December 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Spanish Language Recipes from Roland Foods

Roland Foods is proud to partner with Chef Sandra Gutierrez, author of The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South, to bring Spanish Language cooking videos featuring Roland® products to consumers. Sandra’s videos feature six staple ingredients: Arborio Rice, Basmati Rice, Black Quinoa, Couscous, Coconut Milk, and Balsamic Vinegar. Chef Sandra Gutierrez presents each ingredient through a unique and tasty recipe that showcases the versatility of the ingredient. Each recipe is demonstrated in Spanish and is paired with the written instructions in Spanish, as well. The recipes, which are available for reprint with credit, are:

Sandra, who grew up in Guatemala, has been a food writer and professional cooking instructor for more than 20 years. “As a chef, cookbook author, and home cook, I’m always looking for great products that will make cooking easier. Roland® products offer the top quality I need to create great tasting dishes every time. They are easy to use, always reliable, and translate perfectly into delicious recipes,” says Sandra. Roland Foods values the ways that food brings people together and hopes that consumers will find these videos informative and useful.

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Raising the Bar Raising the Bar
The Future of Fine Chocolate
By Pam Williams and Jim Eber

Wilmor Publishing Corporation
October 2012
$19.95/hardcover
$9.95/ebookContact: Nicole Hunnicutt
Melissa Libby and Associates
404-558-4108
[email protected]

HOLIDAY CHEER BEGINS WITH FINE FLAVOR CHOCOLATE
Raising The Bar: The Future of Fine Chocolate Provides
the Perfect Gift for the Curious Sweet Tooth
With Hanukkah and Christmas right around the corner, fine chocolate is in high demand, and with good reason. Because, as chocolatier Benneville Strohecker put it, “chocolate makes everyone smile – even bankers.” Just in time for this gift-giving season, President of Ecole Chocolat Professional School of Chocolate Arts Pam Williams and veteran writer Jim Eber are giving consumers a reason to seek out fine flavor chocolate rather than simply relying on mass-produced options.

Raising The Bar: The Future of Fine Chocolate (Wilmor Publishing Corporation; October 2012) has consumers dreaming of a chocolate Christmas, but not just any chocolate. The new book is an inside look at fine chocolate products and documents the global journey from cacao gene and cocoa bean to chocolate bar and bonbon. When paired with a box of fine chocolates, Raising The Bar will help your favorite people discover the sweet truth about chocolate.

While many people around the world would consider themselves “chocoholics,” there is actually a great deal of information that consumers don’t typically know about chocolate, especially fine flavor chocolate. According to the Fine Chocolate Industry Association, here are the five ways to differentiate a fine flavor chocolate product:

1.    Cacao origin and post harvest processing: Chocolate is an agricultural product whose character and flavor are dependent on genetics, climate, soil and processing practices to yield a finished product. The higher the quality and care taken along the route from bean to bar, the better the finished product will taste.
2.    Chocolate manufacturing practices: Both traditional chocolate manufacturers and craft chocolate makers control the quality and flavor of their chocolate products by bean selection and methods of roasting, milling and conching.
3.    Non-chocolate ingredient quality: The quality of the added ingredients in both bars and bonbons is an important component of flavor.
4.    Technical expertise: A combination of passion, training and experience enable the chocolatier, craft chocolate maker or chocolate manufacturer to make the proper technical and flavor decisions that produce fine chocolate.
5.    Artistry and presentation: Whether they are bars or bonbons, fine chocolate products will be well-crafted and perfectly made.

All this and more are discussed in greater detail in Raising The Bar, and craft chocolate makers featured in the book such as Theo Chocolate in Seattle and Askinosie Chocolate in Springfield, Missouri, are furthering this consumer education by offering tours to guests and leading Chocolate University programs for local high school students.
“They soaked it up,” says Askinosie Chocolate Founder Shawn Askinosie of the students who participated in his Chocolate University. “I don’t know that there has been anything more gratifying for me as a person.”
Raising The Bar looks at the future of the world’s finest chocolate as seen through the eyes of people like Askinosie who live chocolate every day and strive to preserve its richest, most complex and endangered forms for future generations. An ideal gift for the foodie who has everything, this book will help readers appreciate where their cocoa comes from and discern the true chocolate artisans.

About Raising The Bar:
Co-authors Pam Williams and Jim Eber educate and entertain through interviews with the world’s top chocolate experts, and scientists from the Cocoa Research Unit and the USDA weigh in with the latest in genetic research. Discussions cover almost every fine flavor growing region including stories and interviews from Ecuador, Bolivia, Columbia, The Dominican Republic, Madagascar, Peru, Southeast Asia, Costa Rica, and more.

Williams has been involved in the industry since 1981 and founded Ecole Chocolat Professional School of Chocolate Arts in 2003. Most recently, she has been instrumental in promoting the Heirloom Cacao Preservation Initiative (HCP), a partnership between the Fine Chocolate Industry Association and the USDA’s Agricultural Research Service to create the first-ever genotype map with a focus on flavor cacao trees. Along with Eber, a veteran writer and collaborator specializing in food and business marketing, Williams has indeed raised the bar, and our awareness, of the promises and pitfalls ahead for fine flavor chocolate, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.

Raising the Bar: The Future of Fine Chocolate (Wilmor Publishing Corporation; October 2012; Hardcover; $19.95; eBook; $9.95; ISBN: 978-0-9691921-2-1 (Print); 978-0-9691921-3-8 (eBook).

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sriracha Roland® Sriracha Chili Sauce
American Roland Food Corporation
November 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Add a Burst of Flavor with Sriracha

Sriracha, the Thai style hot sauce made from sun-ripened chili peppers, is quickly gaining popularity as a must-have item in the kitchen. Sriracha sauce is extremely versatile, and can be used in nearly every recipe to add a burst of flavor.

Made from a blend of chili peppers, vinegar, garlic, sugar, and salt, Roland® Sriracha Chili Sauce kicks up the heat with balanced flavor. Named after the city of Si Racha in Thailand, Sriracha chili sauce has been used in Thai cuisine as a seafood condiment, and is also widely used in Vietnamese cuisine as a topping for pho, fried noodles, and spring rolls.
Roland® Sriracha Chili Sauce uses ingredients that combine beautifully to create a sweet, spicy, and tangy condiment that can be used in any of your favorite dishes. Try Roland® Sriracha Chili Sauce in some of our serving suggestions below!

  • Mix Roland® Sriracha Chili Sauce with melted butter and serve on top of shrimp for a spicy appetizer.
  • Blend Roland® Sriracha Chili Sauce with ketchup or mayonnaise to make the perfect condiment for your burger and fries.
  • Use Roland® Sriracha Chili Sauce in your favorite chicken wing recipe to kick the heat up a notch!
  • Sauté your favorite leafy greens such as kale or collards with garlic and Roland® Sriracha Chili Sauce to boost the flavor.
  • Mix Roland® Sriracha Chili Sauce into macaroni and cheese or into a tuna fish sandwich for a spicy spin on classic dishes.

Arrabiata Pasta Sauce with Roland® Sriracha Chili Sauce
Ingredients:
1 tbsp. Roland® Extra Virgin Olive Oil
1 medium onion, chopped
3 garlic cloves, chopped
1 tbsp. tomato paste
½ cup dry red wine
28 oz. can whole tomatoes, peeled with juice
1 tsp. dried basil
½ tsp. crushed red pepper flakes
2 tbsp. Roland® Sriracha Chili Sauce
Salt and freshly ground black pepper

Directions:

  1. In a medium saucepan, heat the olive oil over medium-low heat.  Add the onions and sauté until softened, about 3 to 5 minutes.
  2. Add the garlic and continue to cook another minute.
  3. Add the tomato paste and stir to coat the vegetables thoroughly.
  4. Pour in the wine and stir continuously to allow the wine to almost completely evaporate.
  5. Add in the tomatoes, dried basil, red pepper, and the sriracha.  Crush the tomatoes with a wooden spoon to help them break down in the sauce.
  6. Bring to a boil, lower heat to a simmer and cook 20 minutes to allow flavors to blend.  Season to taste with salt and freshly ground black pepper.
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TENT: Encounters with Jewish Culture
Tent: Encounters with Jewish Culture
November 28, 2012
tentsite.org
facebook.com/TentSite
twitter.com/tentsite
The Yiddish Book Center Launches Tent: Encounters with Jewish Culture
an innovative program for Jewish twentysomethings

Amherst, MA – What is Tent? Tent offers twentysomethings a chance to explore their area of interest through the lens of Jewish culture. Tent is an immersive, intense, series of week-long workshops for young Jewish adults focusing on comedy (Los Angeles in March), creative writing (Amherst, MA in June), and theater (New York City in August). Each of these subjects – comedy, creative writing, and theater – have rich Jewish histories and Tent’s goal is to provide an opportunity for participants to connect with those histories. The workshops are designed to help participants understand their place as Jews in a multicultural society, to answer their questions about who they are and where they come from, and to help them explore the vast, complex, and immediately relevant cultural side of their identity.

An appreciation of Jewish culture can be a portal into deeper and more informed Jewish self-awareness. Tent aims to offer young North American Jews a new way of seeing their Jewishness: as something deep, rich, alive, and inseparable from cultural forms to which they are already committed. 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.

According to Lambert, “The paucity of substantive Jewish cultural education for twentysomethings is emphatically not the result of apathy. When it comes to cultural expression, Jews in their twenties are anything but apathetic. Go to a stand-up comedy show, an indie rock concert, or an Off-Off-Broadway performance and you’ll find throngs of effusive young Jews. Glance through the stacks of applications to MFA programs and you’ll discover hundreds of Jewish young people competing for the opportunity to discuss literature or art. Speak to law students about tort reform, or to young foodies about local produce: the passion is already there.”

In 2013 Tent will launch with three programs, each of the workshops is offered free to accepted participants; the only cost is travel. In the following years Tent will grow to include 30 programs by 2016. Tent’s three pilot programs are:

Tent: Comedy, a week-long seminar in the theory and practice of comedy through a Jewish lens, will take place in Los Angeles, CA, March 17-24, 2013. Participants will explore stand-up, improv, and sketch forms with comedians from the country’s leading comedy troupes, and meet with performers and writers working in film and television, see Sarah Silverman’s show at Largo, talk shop with Jill Soloway, writer/producer of Weeds and Six Feet Under, and more.

Tent: Creative Writing, which is modeled on the Bread Loaf Writer’s Conference, will be geared toward aspiring and practicing writers and will take place at the Yiddish Book Center in Amherst, MA, June 2-9, 2013. Have your fiction workshopped by your peers and critically acclaimed visiting writers, talk about why Jews are such a bookish people and why they’ve done so much writing, meet a New York-based literary agent and the NEA’s literature director Ira Silverberg, and more.

Tent: Theater is a week-long seminar about Jews and performance in New York City, August 4-11, 2013. Participants will meet actors, playwrights, and directors, will participate in a Q&A with playwright Tony Kushner, and will attend several current theatrical productions, Off-Broadway and elsewhere.

Applications and information are available at tentsite.org. Applications for Tent: Comedy, the first program, are due January 7, 2013 and can be submitted online here. Tent, a program of the the Yiddish Book Center, is funded through the generous support of Judy and Michael Steinhardt.

Both Josh Lambert, Tent‘s program director, and Aaron Lansky, founder of the Yiddish Book Center, are available for interview or comment. Please contact The Lisa Ekus Group for more information [email protected]or 413.247.9325

Help spread the word! Copy & Paste the messages below to Facebook & Twitter to let your friends and followers know about this exciting new offering.

Twitter: @TentSite is a new program for smart, creative, young Jews. Tentsite.org to apply & for more info on their free weeklong intensives.

Facebook: Tent is a new program from The Yiddish Book Center for smart, creative, young Jews. Visit tentsite.org to find out more about their weeklong cultural study programs which are free to accepted applicants. http://www.tentsite.org

Visit tentsite.org for more information

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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
[email protected]

South Hadley, MA—December 1st, 2012—Come join journalist, chef, and food writer Kim O’Donnel on Saturday, December 1st, 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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Raising the Bar Raising the Bar
The Future of Fine Chocolate
By Pam Williams and Jim Eber

Wilmor Publishing Corporation
October 2012
$19.95/hardcover
$9.95/ebook

Contact: Nicole Hunnicutt
Melissa Libby and Associates
404-558-4108
[email protected]

November Finds Fine Chocolate Laboratories in a Flurry for Holiday Production
Raising The Bar: The Future of Fine Chocolate Helps Consumers Consider the Origin of Their Cocoa and Reveals Why Chocolate Artisans Won’t Sacrifice Quality for Profit

This month marks the last minute production rush for the fine flavor chocolate industry. Unlike mass producers, top tier chocolatiers cannot make their products six months to a year in advance in order to prepare for the busy holiday season. Fine artisan chocolate products feature fresh ingredients and do not contain preservatives; therefore, their short shelf life often results in grueling hours for chocolatiers and distributors.

“Chocolatiers and chocolate makers in the fine chocolate industry are working overtime to keep up with demand as Christmas approaches,” says Pam Williams, president of Ecole Chocolate Professional School of Chocolate Arts.Fine flavor manufacturers are selling to a generation that wants pleasure fast.”
This is one of the many challenges that the fine chocolate industry is currently facing, which Williams and her co-author Jim Eber are educating consumers about in their new book, Raising The Bar: The Future of Fine Chocolate (Wilmor Publishing Corporation; October 2012), by documenting the global journey from cacao gene and cocoa bean to chocolate bar and bonbon. This book looks at the future of the world’s finest chocolate as seen through the eyes of people who live chocolate every day and strive to preserve its richest, most complex and endangered forms for future generations.

In order to convey the reality that the best tasting chocolates in the world are poised for extinction, Williams’s and Eber’s book explains the merits of fine chocolate products and the specific processes necessary to achieve these delicious treats that are in such high demand around the holidays. Raising The Bar serves as the voice of the conscientious chocolate makers around the world and helps readers discern the true chocolate artisans.

“Consumers must understand the amount of work that goes into producing quality cocoa if it is to survive in the future,” says Williams.

According to ABC News, the demand for chocolate increases by about 2.5 to 3 percent annually, which means about four million more tons of cocoa are needed every year. Since the average American eats around 11 pounds of chocolate in a year, and more chocolate is consumed in winter than any other season, the annual gains for Christmas chocolate sales are expected to continue many years to come.

While chocolate flying around the room may seem like a dream to most consumers, the weeks leading up to December are more of a nightmare for chocolatiers who are trying to produce last minute orders and ship the last of their products for the year. Retail clients of these artisans often underestimate holiday sales and end up requesting last minute shipments and overnight deliveries. As difficult as it may be to turn out product under such pressure, fine chocolatiers are hard pressed to say no when a large portion of their yearly sales are made between the months of October and December thanks to gift-giving season.

In Raising The Bar, Parisian chocolate artist Patrick Roger reflects on how process is often not important to his customers during the holiday rush, only the chocolate is: “At my shop in Sceaux, there are 700 customers a day at Christmas who are buying my little chocolates. All the ingredients are listed, but this doesn’t mean anything to them. I have the refined palate that I pass on to them. I am the one who must guarantee the quality of my work.”

A disconnect exists between cocoa bean farmers, chocolate manufacturers and consumers purchasing the finished product: consumers do not see all the work being done from the ground up, and few consider the origin of the bean when eating chocolate.

These are just some of the factors keeping cocoa beans the most highly undervalued fruit crop in the world, but the chocolate experts featured in Raising The Bar are helping consumers understand the importance of demanding more fresh alternatives to shelf-stable supermarket chocolates year-round and not just around the holiday gift-giving season.
About Raising The Bar:
Co-authors Pam Williams and Jim Eber educate and entertain through interviews with the world’s top chocolate experts, and scientists from the Cocoa Research Unit and the USDA weigh in with the latest in genetic research. Discussions cover almost every fine flavor growing region including stories and interviews from Ecuador, Bolivia, Columbia, The Dominican Republic, Madagascar, Peru, Southeast Asia, Costa Rica, and more.

Williams has been involved in the industry since 1981 and founded Ecole Chocolat Professional School of Chocolate Arts in 2003. Most recently, she has been instrumental in promoting the Heirloom Cacao Preservation Initiative (HCP), a partnership between the Fine Chocolate Industry Association and the USDA’s Agricultural Research Service to create the first-ever genotype map with a focus on flavor cacao trees. Along with Eber, a veteran writer and collaborator specializing in food and business marketing, Williams has indeed raised the bar, and our awareness, of the promises and pitfalls ahead for fine flavor chocolate, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.

Raising the Bar: The Future of Fine Chocolate (Wilmor Publishing Corporation; October 2012; Hardcover; $19.95; eBook; $9.95; ISBN: 978-0-9691921-2-1 (Print); 978-0-9691921-3-8 (eBook).

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The Lisa Ekus Group
American Roland Food Corp.
November 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

American Roland Food Corp. Donates to the
Community Food Bank of New Jersey

In the wake of the destruction of Hurricane Sandy, American Roland Food Corp. will donate 600 cases (approximately 180,000 servings) of Steel Cut Oatmeal to the Community Food Bank of New Jersey, located in Hillside, New Jersey. Though the main Roland Foods warehouse in Dayton, NJ was undamaged last week, many employees and partners in the Metro New York area were hit hard by the storm. This donation is part of an effort to give back to the communities that support Roland Foods all year long and to aid in the Hurricane Sandy relief efforts.

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 still without 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.

“Roland Foods was one of the lucky ones,” said Lisa Kartzman, Director, Public Relations. “Our facility in Dayton, NJ was unharmed from the storm. We were operational the day after the storm to handle our customers’ orders across the U.S. However, many of our New Jersey and New York based staff experienced property damage and in three cases property loss. Some of our people are still without power and heat as the next storm is coming into view. We feel the pain of our neighbors and want to offer the possibility of a warm, nourishing meal. Our steel cut oatmeal is healthy, nutritious and quick cooking.”

The Community Food Bank of New Jersey distributes 39 million pounds of food and groceries a year, ultimately serving 1,500 non-profit programs including 436 programs served by its Partner Distribution Organizations (PDOs). Through their combined efforts, they help to feed 900,000 low-income people in 18 of New Jersey’s 21 counties.

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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Salt Traders Logo MEDIA CONTACT:
Sally Davis, Salt Traders LLC
[email protected]
Digital Images Available Upon Request

SALT TRADERS Becomes the Exclusive U.S. Distributor
of Rare Indian Peppercorn

SALT TRADERS, global online purveyor of exotic salt, pepper, and sugar, is pleased to announce the acquisition of the world-renowned
Parameswaran’s® Special Wynad Pepper.

IPSWICH, MA October 25, 2012 – SALT TRADERS, global online purveyor of exotic salt, pepper, and sugar, is pleased to become the exclusive U.S. distributor of the renowned Parameswaran’s® Special Wynad Pepper, an ingredient sought out by the world’s most famous chefs and tastemakers. “As longtime fans, we know how rare it is to get such a significant quantity of Parameswaran’s Special and we’re eager to help spread the word in the U.S. about this amazing product,” said Chef Didi Davis, owner of SALT TRADERS.

Peppercorns from the state of Kerala have long been considered the finest in India, if not the world. However, those organically grown and harvested in the Wynad district of Kerala by local plantation owner, Parameswaran, are particularly rare and special. While most commercially grown peppercorn berries are picked green, prior to ripening, Parameswaran allows his berries to remain on the vine to ripen completely, reaching a deep red color. While this extra ripening produces the desired flavor intensity, it also results in an extremely tender and difficult to harvest berry. They must be meticulously hand-harvested and sun-dried in order to ensure that each berry yields the distinct, rich flavors for which Parameswaran’s® Special Wynad Pepper is famous.
Special Wynad Pepper
Parameswaran’s story began many years ago when, after experimenting with his unique harvesting methods, he brought a sample of his special peppercorns to a neighbor. The neighbor immediately recognized that Parameswaran’s pepper had a unique depth of flavor that exceeded even the finest conventionally grown peppercorns in the area and they knew this wonderful creation needed to find its way to Western markets. Before long, the name Parameswaran’s® Special Wynad Pepper was coined and, as the product reached influential chefs, critics and food publications, it was quickly hailed as the best and most outstanding pepper in the world and deemed “in a class of its own” (Cook’s Illustrated, December 2008).

Despite the growing recognition and demand, Parameswaran’s Special is still the only commercially available peppercorn that ripens on the vine. Profits from pepper sales continue to go back to the small rural community where Parameswaran and his family live and where the peppers are still exclusively grown today.

SALT TRADERS is honored to be the sole U.S. distributor of Parameswaran’s® Special Wynad Pepper, both to consumer and wholesale customers, in both white and black peppercorns. The product is available in several sizes including the original 75 gram vacuum-sealed pouch, which makes the perfect stocking stuffer gift idea for food lovers and home cooks. And, for the first time ever, Parameswaran’s Special will now be available in bulk sizes. Bulk orders are available in 8 ounce, 1, 5 and 10-pound bags, which will be of particular interest to chefs and restaurateurs around the globe looking to bring this unique flavor to their creations. Upon sampling Parameswaran’s Special white and black peppercorns, Chef Jimmy Schmidt of Morgan’s in the desert restaurant in La Quinta, California said, “They are both terrific and very unique. Parameswaran’s Special Wynad White Pepper has explosive rich, exotic flavors of sandalwood, vanilla, and nutmeg without the expected white pepper burn. Parameswaran’s Special Wynad Black Pepper has vibrant spice, toasted nuts, ripe black and raspberry aromas, with mounting full heat and a lingering aftertaste of chocolate. We are eager to carry them in our bag of tricks.” With this acquisition, SALT TRADERS continues its tradition of bringing rare and exotic ingredients not only to the country’s premier chefs and restaurants, but also to food lovers and home cooks everywhere.
Orders are accepted via www.SALTTRADERS.com or by calling 1-800-641-7258 (SALT).  Prices range from $9.50 to $370 (USD), excluding shipping.

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MEDIA CONTACT:
Sally Davis, Salt Traders LLC
[email protected]
Digital Images Available Upon Request

ABOUT SALT TRADERS: Founded in 1998, Salt Traders is a trusted resource on and purveyor of premium salt, pepper, and sugar. Salt Traders products are harvested by quality artisans from around the globe, and the company has been an industry leader in the emergence of sea salt as a popular consumer condiment. In 2004, Salt Traders began producing a gourmet line of small-batch, hand-crafted salt and sugar blends combining fresh ingredients to create unique and flavorful combinations such as Vanilla Salt and Curry Sugar. Today, Salt Traders remains committed to bringing high quality, fresh flavors to home cooks and chefs alike.  Salt Traders is owned and operated by chef, food writer, teacher, and cookbook author Didi Davis, who is based in Ipswich, Massachusetts.   www.salttraders.com    1-800-641-7258 (SALT).

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Virginia Willis 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
[email protected]

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 27th 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 27th to see if Virginia survives the chopping block!

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The Lisa Ekus Group
Chestnuts
American Roland Food Corporation
October 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Take the Chill off with Roland® Chestnuts and Chestnut Soup
It’s getting to be that time of year when the air becomes crisp, the autumn leaves all fall to the ground, and we dig out our sweaters and hats from last winter.  The change in seasons leaves us craving warm, nourishing, comfort food.  Chestnuts from Roland Foods, with their subtle sweetness and rich, nutty flavor, are a perfect way to enjoy those long, chilly nights at home.

Roland® Chestnuts are cultivated and imported from Southern Central France, and are peeled and pre-cooked, so they can be enjoyed even without “roasting on an open fire”.  Chestnuts are chock full of antioxidants, and have been said to reduce the risks of heart disease, diabetes, and cancer. Chestnuts are also a great way to get your daily dose of Vitamin C and B6, as well as fiber and potassium.

Roland® Chestnuts are available whole, peeled and pre-cooked, in water, or as a cream or puree. While chestnuts can be eaten raw, cooking them allows for a sweeter, more delicate flavor. Other delicious uses include:

  • Sprinkle sliced chestnuts into your favorite salad
  • Stir in a handful of chopped chestnuts to a risotto or rice pilaf
  • Candied chestnuts make a delicious sweet treat
  • Add chestnuts into your favorite stuffing recipe for meat, poultry or fish
  • Follow the lead of author Laurey Masterton and use Roland® Chestnuts in a delicious, warming, chestnut soup!
Cream of Chestnut Soup
Excerpted from The Fresh Honey Cookbook by Laurey Masterton (September 2013 / Storey Publishing)

My mother often kept me and my sisters occupied around Thanksgiving time by giving us chestnuts to peel. When I moved to New York City after college, a bag of hot chestnuts would keep my pockets filled with fragrant warmth. You may want to peel your own chestnuts, which is easy enough to do though kind of time-consuming, or you could purchase whole, peeled chestnuts. Look for them at your local gourmet grocery store in the winter. This is a delicious soup that’s easy, comforting, and reminiscent of the wintery old days.
Chestnut honey has too strong a flavor for this recipe. Instead, I suggest eucalyptus, a dark honey that doesn’t have the overly assertive taste of chestnut.

Serves 6–8
The ingredients:

1 tablespoons butter
1 large onion, peeled and cut into large chunks
2 pounds cooked, peeled Roland® Chestnuts or another high-quality brand
2 large carrots, peeled and cut into 1/2-inch slices
1 cup chicken or vegetable stock, plus more if needed
1-1/2  cups heavy cream, plus more if needed
2 tablespoons honey, preferably eucalyptus or other dark honey
1/2 cup dry sherry
3 teaspoon kosher salt
Freshly ground black pepper

Here’s what you do:

1.     Melt the butter in a large soup pot over low heat. Add the onion and sauté until transparent, about 5 minutes. Add the chestnuts, carrots, and stock. Simmer over low heat until the chestnuts are very tender (until you can poke a fork through one), about 10 minutes. Remove from the heat.
2.     Blend the soup with an immersion blender until completely smooth, or drain the vegetables in a colander and pulse them in a food processor until smooth; return to the pot and blend with the broth.
3.     Add the cream, honey, and sherry. Add the salt and a few grinds of pepper. Taste and adjust the seasonings. If the soup is too thick, add additional stock or cream. Warm over medium-low heat but do not boil, as you do not want a curdled mess on your hands.

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Versatile, Nutritious, Delicious: Polenta from Roland Foods

Roland Polenta

Roland® Polenta
American Roland Food Corporation
September 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Versatile, Nutritious, Delicious: Polenta from Roland Foods

Tired of cooking up rice and vegetables for yet another Tuesday evening meal? Looking for a gluten-free alternative to pasta to pair with a hearty Italian dish? Want to find a way to bring more nutrition into sugary, high-calorie desserts?

Roland® Polenta, a staple food in Northern Italy, is versatile, healthy, and delicious, and can be just the ingredient necessary to spice up a weeknight meal or impress weekend dinner guests.  Made from ground yellow or white corn, polenta is prepared by boiling to a paste in water or other liquids such as chicken stock or heavy cream.

A gluten-free and vegetarian food, polenta is a great way to bring more protein and vitamins into your diet. Polenta has about 8.1 grams of protein per serving—that’s more protein than found in an egg! Polenta is a rich source of Vitamin A and C and is also chock full of minerals such as potassium, phosphorus, and magnesium.

Polenta can be served as a base for any of your favorite entrees, served as a simple side dish, or can be grilled, fried or baked to create uniquely delicious appetizers or nutritionally dense desserts. Try one of our serving suggestions below!

  • Bake Roland® Polenta in a baking pan, layered with tomato sauce, zucchini, red pepper, onions, mozzarella, and ricotta cheese for a fresh spin on a classic casserole dish.
  • Combine Roland® Polenta with fresh herbs, butter, and parmesan cheese. Chill, cut into thin rectangles, and pan or deep fry to make delicious, healthy “fries”.
  • Use Roland® Polenta in desserts such as lemon-polenta cake or chocolate-polenta pudding.
  • Grill up leftover Roland® Polenta to make corn cakes.  Perfect alongside fried eggs and salsa for breakfast!
CREAMY WHITE POLENTA WITH BUTTERY MUSHROOMS & GARDEN GREEN VEGETABLES

1 cup   Roland White Polenta
4 cups             Chicken or Vegetable Stock
1 cup   Reggiano Parmesan Cheese, grated or shaved
4 Tbsps. Butter
10 oz.  White Mushrooms, thickly sliced
4 Tbsps. Roland® extra virgin olive oil
¾ tbsp. Fresh Thyme (or ¼ dried Thyme leaves)
4 cloves Garlic, minced
4-5 cups Mixed Garden Greens: Arugala, Swiss Chard, Spinach or Kale
Roland® Sea Salt, to taste
Black Pepper
Garnish with additional Parmesan cheese or Toasted Pine Nuts

In a medium skillet, heat 2 Tbsp butter and 1 Tbsp Roland Extra Virgin Olive Oil.  Add 2 cloves minced garlic and sauté 1-2 mintues.
Add sliced mushrooms and fresh thyme, sauté until nicely browned and keep warm over low heat while polenta is cooking, to allow moisture to be released.
Season with Roland Sea Salt.
White Polenta: Bring chicken stock to a boil in a large pan.
Slowly pour in the Roland White Polenta stirring continuously with a wooden spoon to avoid lumps.
Continue stirring over low heat until white polenta becomes creamy and begins to leave sides of pan, approximately 10-12 minutes.
Remove from heat. Stir in 2 Tbsp of butter. Mix thoroughly, then add Parmesan cheese and continue stirring until melted and polenta is creamy. Cover and keep warm.
Garden Greens: In a separate skillet, heat 3 Tbsp Roland Extra Virgin Olive Oil.
Add 2 cloves garlic and sauté lightly. Add fresh greens to pan and sauté quickly, 2-3 minutes until cooked through and green color is preserved.
Sprinkle with Roland Sea Salt.
TO SERVE: Spoon warm polenta onto serving platter.
Top with sautéed greens, then buttery mushrooms.
Sprinkle with additional Parmesan cheese or toasted pine nuts and freshly ground black pepper.

 

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Christmas in Tinseltown The Dead Celebrity Cookbook Presents: Christmas in Tinseltown,
Celebrity Recipes and Hollywood Memories from Six Feet Under the Mistletoe
by Frank De Caro
HCI
Amazon
Barnes & Noble
October 2012
$14.95/Paperback
ISBN-13: 978-0757317002

Contact: Kim Weiss
800.851.9100 x 212
[email protected]  

Put Some Glam in Your Holiday Ham!

When it comes to holiday fun, the stars of Hollywood’s Golden Age knew how to make merry – on stage, on screen, and especially on the dinner table. With Christmas in Tinseltown– the follow-up to his international sensation The Dead Celebrity Cookbook – Frank De Caro shows how to put the kitsch into your holiday kitchen as he salutes a quirky collection of celebrities who are gone, but fondly remembered every year at Christmas time.

Filled with pop culture ruminations and genuinely delicious recipes, Christmas in Tinseltown pays tribute to such movie classics as It’s A Wonderful Life and White Christmas, gives three cheers for such time-honored animated gems as Frosty the Snowman and How the Grinch Stole Christmas, and puts such offbeat offerings as The Star Wars Holiday Special and The Pee-wee’s Playhouse Christmas Special in their rightful place – your dining room!

In such chapters as “Miracle Whip on 34th Street,” “Eat Meat in St. Louis,” and “Munch of the Wooden Soldiers,” De Caro dishes up a smorgasbord of culinary delights that will enliven any holiday gathering.

Tempt your guests with Peggy Lee’s Holiday Halibut Casserole, Burl Ives’s Stuffed Leg of Goat Hawaiian, Lucille Ball’s Brazil Nut Stuffing, Nat “King” Cole’s Baked Ham Loaf, Guy Lombardo’s Lobster Lombardo, Dick Clark’s Spicy Turkey Meatloaf, Rosemary Clooney’s Viennese Goulash, Bing Crosby’s Sugar Cookies, Shirley Booth’s Pumpkin Bread, Dinah Shore’s Fruitcake, and Spike Jones’s Molasses Jumbles. Then wash them all down with Robert Mitchum’s Eggnog, Edmund Gwenn’s Christmas Cup, or John Lennon’s Hot Cocoa. This star-studded cookbook promises to get even the biggest Scrooge in the holiday spirit and will have you saying your “ho, ho, ho’s” in true Hollywood style for many years to come.

About the Author

Best known for his years as the movie critic on The Daily Show with Jon Stewart, writer/performer Frank De Caro is heard each weekday morning on his own live call-in program, The Frank De Caro Show on Sirius XM Satellite Radio. The author of the groundbreaking memoir A Boy Named Phyllis, De Caro’s writing has appeared in Martha Stewart Living, Vogue, Entertainment Weekly, and The New York Times. Follow him @frankdecaroshow on Twitter, “like” him on Facebook, and visit him at www.deadcelebritycookbook.com.

Sample Recipes

Robert Mitchum, 1917-1997
Robert Mitchum was a cool cat and a real Hollywood he-man who became an actor only as a last recourse. He spent much of his early life being what used to be called a “delinquent.” His bad boy reputation was hard-won. He was expelled from schools, he did time on a chain gang, he had a nervous breakdown—the man did it all . . . and survived! He took his tough-as-nails street cred and parlayed it into a fantastic career playing prototypical antiheroes in the movies.

He started as a villain in Hopalong Cassidy movies in the early 1940s, then segued into war pictures including 1944’s Thirty Seconds Over Tokyo. Noir films came next like Jacques Tourneur’s 1947 classic Out of the Past and Don Siegel’s 1949 The Big Steal. Holiday Affair was a bit of a switch for Mitchum.

In the 1950s, Otto Preminger cast him as an ambulance driver in 1952’s Angel Face; actor-turned-director Charles Laughton gave him the chilling role of a religious fanatic in the 1955 cult favorite Night of the Hunter, and John Huston shipwrecked him with a nun (Deborah Kerr) in 1957’s Heaven Knows, Mr. Allison.

Mitchum worked steadily in films throughout the 1960s and ’70s. Among his best known works are the thriller Cape Fear in 1962 and David Lean’s 1970 epic Ryan’s Daughter. He played Philip Marlowe in 1975’s Farewell, My Lovely and 1978’s The Big Sleep, too. Focusing on television in the ’80s, Mitchum made appearances in two miniseries, North and South and War and Remembrance. He also played the role of a police lieutenant in the 1991 remake of Cape Fear. How cool is that?

When asked for a holiday recipe back in 1970, Mitchum offered up his eggnog for a crowd. “I make no apology for the excessive quantity,” Mitchum told the food writer who’d requested the recipe. “Only a dope would go to the trouble for less.” It’ll be perfect for any holiday affair you might throw . . .

Robert Mitchum’s Eggnog
12 egg yolks
1 pound confectioners’ sugar
1 quart rum, brandy, or whiskey
2 quarts cream
1 quart milk
12 egg whites
½ teaspoon salt
Beat egg yolks and confectioners’ sugar together in a large bowl. Beat in the rum, brandy or whisky. Add cream and milk. In a separate bowl, beat egg whites with salt until stiff but not dry. Fold this mixture into the liquid. Chill.
Serves 20.

Rosemary Clooney, 1928-2002

Let’s get this out of the way first: Yes, she was the aunt of a certain hunk named George. But the most important thing to know about Rosemary Clooney is not that she had a famous nephew who launched millions of carnal fantasies, but that she had one of the greatest voices of the twentieth century.

Singing professionally since her teens, the Kentucky-born singer-actress found fame in the 1950s via a string of novelty hits including “Come On-a My House” and “Mambo Italiano.” Audiences adored these funny little songs, but she wasn’t nearly as enamored of them. Clooney wanted to be known as the woman who infused standards like “Hey There” with longing, not the gal who sang-a “Botch-a-Me.” The woman wasn’t even Italian!

Clooney appeared in White Christmas, which would be the pinnacle of her film career, because she knew starring alongside Bing Crosby would lift her career to new levels. (She’s quite clear about that in an interview that accompanies the Blu-ray edition of the film.) Help her career it did. Not only did Clooney’s star turn as girl-singer Betty Haynes in the 1954 film boost her standing in show business, it established her friendship with Crosby. The two later did a concert tour of Ireland together. And Clooney’s appearance on a 1978 TV celebration of Crosby’s 50th year in show business is considered instrumental in her comeback.

Sadly, Clooney was coming back from a period that hadn’t been kind to her. Diagnosed as bipolar, she had a tumultuous relationship with husband José Ferrer—she married, divorced, and remarried him despite his infidelities. He cheated on her on their honeymoon, as the story goes. Their union produced five children, including the talented actor Miguel Ferrer who first made a splash on Twin Peaks.

Clooney was appearing on behalf of Robert F. Kennedy when he was assassinated. She had a nervous breakdown shortly thereafter. In the late 1960s, she became addicted to pills. Then in 1976, her sister Betty, with whom she’d performed a sister act early in her career, died suddenly of a brain aneurysm. Worst of all, perhaps, Clooney was becoming known as the jingle-singing spokeswoman for Coronet paper towels rather than as a fabulous jazz performer. She recounts all this in two autobiographies, This for Remembrance and Girl Singer. Despite all the words, Publisher’s Weekly said she “remains an enigma.”

Clooney died of lung cancer at the too-young age of 74. She’d found love, though, with an old friend later in life and she saw the respect of an audience who appreciates the depth of emotion she brought to songs . . . and who continues to adore (sorry, Rosie, we can’t help it) those faux-Italian novelty hits she spiced up so many years ago. Here’s a dish from another culture of which Clooney was not a part, Viennese Goulash. You were expecting spaghetti and meatballs? Whatsamattahyou?

Rosemary Clooney’s Viennese Goulash
 2 teaspoons marjoram
1 teaspoon caraway seeds
1 teaspoon finely chopped lemon rind
1 clove garlic
¾ cup butter
1 teaspoon tomato paste
2 pounds onions, sliced
1 tablespoon sweet Hungarian paprika
2 pounds chuck, rump, or round beef, cut into large chunks
1½ cups water
Salt, to taste
¼ cup flour, optional

Using a mortar and pestle, or a small grinder, crush together the marjoram, caraway seeds, lemon rind and garlic.
In a Dutch oven, melt the butter, add the tomato paste and crushed seasoning and stir to combine. Add the sliced onions and, stirring constantly, sauté until golden. Add the paprika and cook for a minute more, stirring constantly. Add the beef, one cup of water, and salt to taste.
Cover and simmer until the beef is tender, about 90 minutes. Add more water during cooking, if needed. Before the goulash is done, add another half cup of water and bring the sauce to a boil. If more sauce is desired, sprinkle the meat with ¼ cup flour and add another cup of water and bring to a boil.
Serve the goulash with egg noodles or boiled potatoes.
Serves 6.

These Recipes may be reproduced with the following credit:
Recipes from The Dead Celebrity Cookbook Presents: Christmas in Tinseltown by Frank De Caro. (HCI; October 2012; $14.95/Paperback: ISBN-13: 978-0757317002).  http://www.hcibooks.com/.
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Karma Chow The Karma Chow Ultimate Cookbook 
125+ Plant-Based Vegan Recipes for a Fit, Happy, Healthy You
by Melissa Costello 
Foreword by Tony Horton
HCI
October 2012
$18.95/Paperback
ISBN-13: 978-0757316333

Contact: Kim Weiss
800.851.9100 x 212
[email protected]  

The more than 7 million vegetarians and 3 million vegans in the United States alone are proving that chowing down on planet-friendly fare not only helps them look and feel better, but it can be delicious too. In her debut cookbook, Karma Chow creator and celebrity chef Melissa Costello shares an exciting collection of 125+ recipes that will be a welcome addition for anyone already following a vegetarian or vegan lifestyle or for the growing number of people embracing more plant-based meals. As personal chef to celebrity fitness guru Tony Horton, creator of the bestselling P90X® fitness system, Melissa is constantly finding creative ways to keep Tony and her other clients happy, fit, and fueled.

With her “keep it simple” and “make it tasty” approach, she offers a smorgasbord of dairy- and animal-free appetizers and desserts, breakfasts, and dinners, as well as holiday- and company-worthy menus. Recipes include: Mac & Cheeze, Karma Burgers with Chipotle “Mayo,” Thai-Style Tempeh Lettuce Wraps, Supreme-Oh Burritos, Roasted Butternut Squash Soup, Korean-Style Tempeh Tacos with Red Dijon Slaw, Enchilada Casserole with Ranchero Sauce, Artichoke and White Bean Dip, Cilantro Cauliflower Smash, Pad Thai in Peanut Coconut Sauce, Stuffed Mushroom Poppers, Indian Spiced Coconut Yam Soup, Chili Sweet Potato Fries, Un-Shepherd’s Pie, Strawberry Crème Mousse with Pistachio Nut Topping, Banana Carob Bread Pudding, Apple/Pear Crisp, Brownie Bites, Chocolate Truffles, and Cardamom Chocolate Chippers (a Tony Horton favorite!)

The Karma Chow Ultimate Cookbook shows anyone how to reconnect with their food and honor it as Earth’s source for keeping us alive—all while finding it easier to rock their workouts and sculpt a well-defined physique. It’s a winning recipe for success for anyone looking to transition to a healthier way of life!

About the Author

Melissa Costello, founder of Karma Chow and creator of The Vital Life Cleanse, is the personal chef to celebrity fitness guru Tony Horton, creator of the highly popular workout system, P90X®. A Certified Nutritionist and wellness coach, Melissa is constantly finding creative ways to keep Tony and her many other clients happy, fit, and healthy through a whole foods, plant-based way of life. She works one-on-one with clients as well as leads thirty-day food-based cleanses with large groups, teaching them how to implement changes in their diet that will last a lifetime as well as offering skills on how to relate to food differently. Melissa was featured on TV Guide’s Secrets of the Hollywood Body as well as CNBC’s How I Made My Millions with Tony Horton.

Sample Recipes
Euphoria Nuggets
15–20 nuggets

These energy nuggets are great to make as a snack for your kids. Actually, your kids will love to help you make them! They are loaded with protein, healthy fats, natural sugars, and flavor. They are great for marathon runners or athletes who need to restore their glycogen levels on the go. Who needs a candy bar anyway?

Karmic Health Tip: Agave nectar is a lower glycemic sweetener, but make sure you buy the raw dark blue agave to ensure the least amount of processing.
1 cup shelled sunflower seeds
⅓ cup pitted dates
½ cup almonds
⅓ cup raw dark blue agave nectar
3–5 tablespoons raw cacao powder
Pinch of nutmeg and/or cinnamon
Pinch of sea salt
1 teaspoon vanilla extract
In a food processor, process the sunflower seeds and dates into a fine meal. Add the remaining ingredients and process until sticky and blended together. Refrigerate for 10 minutes to harden and then roll into one-inch balls.

Indian-Spiced Coconut Yam Soup
8 servings

I love Indian fare and I love yams, so I’ve combined the two together to make a dreamy, creamy, delicious soup that will light up your taste buds and transport you right to Marrakesh . . . well, maybe not, but dreaming is fun!

Karmic Health Tip: Coconut oil is loaded with medium-chain fatty acids that help you burn fat and speed up your metabolism, and it is also great to use directly on your skin. I leave a jar in the shower for an après shower smoothing.
1 tablespoon coconut oil or extra virgin olive oil
1 teaspoon fresh ground ginger
3 garlic cloves, minced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons garam masala
3 large carrots, diced
3 large garnet yams, peeled and cubed
4 cups vegetable broth or bullion (2 cubes with 4 cups water)
1 15-ounce can coconut milk
Sea salt and cracked black pepper, to taste
Cinnamon
Heat the oil in a large soup pot over medium heat and sauté the ginger, garlic, celery, and onion until translucent and soft. Add the garam masala and stir to combine to release the flavor of the spice. Add the carrots, yams, and veggie broth. Turn the heat to high and bring to a boil, turn down to a simmer, and cover. Simmer for 20 to 30 minutes or until the yams are soft. Remove from the heat and stir in the coconut milk. Puree using a hand blender until creamy smooth and season with salt and pepper to taste. Top with cinnamon, to taste, before serving.

These Recipes may be reproduced with the following credit:
Recipes from The Karma Chow Ultimate Cookbook by Melissa Costello. (HCI; October 2012; $18.95/Paperback: ISBN-13: 978-0757316333).  http://www.hcibooks.com/.
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FOR IMMEDIATE RELEASEChef Anne Quatrano signs with The Lisa Ekus Group, LLC for Literary Agency Representation

HATFIELD, MA – September 24, 2012- The Lisa Ekus Group, LLC is pleased to announce that the agency will represent chef Anne Quatrano’s literary deals. Anne’s first book Feed Anne Quatrano is slated to be published by Rizzoli in fall 2013. Anne Quatrano is widely known as one of the country’s greatest chefs. Together with her husband, award-winning chef Clifford Harrison, she operates six of Atlanta’s most celebrated eateries – Bacchanalia, which has been named the top Atlanta restaurant by Zagat for seventeen consecutive years, Quinones at Bacchanalia, Floataway Café, Star Provisions, Provisions to Go, and Abattoir.  Anne Quatrano is the winner of numerous accolades from the James Beard Foundation including American Express “Best Chef Southeast” in 2003 and “Discovery Chefs of the Year” in 1991. Additional culinary kudos for Quatrano have included Food & Wine’s 10 Best New Chefs award in 1995, StarChefs.com’s 2007 Rising Stars Mentor Award and Women Chefs and Restaurateurs Golden Whisk Award in 2008.

The Lisa Ekus Group, LLC is proud to represent Anne, a chef who has been featured in such publications as Bon Appétit, The New York Times, Food Arts, Food & Wine, Redbook, Wine Spectator, Cooking Light, USA Today, Elle, Elle Décor, House Beautiful, Fortune, Southern Living, Atlanta magazine, Nation’s Restaurant News, Dossier, Gourmet, Country Living, Gardening Know-How, and the Atlanta Journal-Constitution. A longtime advocate of sustainability, Anne is dedicated to using seasonal, organically and locally grown produce — much of which comes from her own farm in Cartersville, Ga.

Welcome, Anne!

For more information about Anne Quatrano, please visit: www.starprovisions.com

For more information about The Lisa Ekus Group, LLC, please visit: www.lisaekus.com

For Literary Agency Inquiries, Contact:
Lisa Ekus
The Lisa Ekus Group, LLC
[email protected]
413.247.9325

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The Apple Lover's Cookbooks

 

FOR IMMEDIATE RELEASE

Contact: Jessica Purcell
Senior Publicist

212-790-4267
[email protected]

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
http://pinterest.com/lisaekusContact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

It has been a great year for cookbooks, and The Lisa Ekus Group is thrilled to present you with this year’s bumper crop. Check out our Fall 2012 Cookbook Catalog online and members of the media can request review copies here.

Happy fall to all!

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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
[email protected]

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

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Big Night In with Anchovies from Roland Foods

Anchovies
American Roland Food Corporation
July2012
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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

I can’t remember a time when I didn’t love anchovies. When I was a young girl, my mother used to perch a rolled-up anchovy fillet on a cracker and give it to me as a snack. Heaven! I use anchovies often in cooking, to flavor soups and stews, to stuff squash blossoms, and ~ of course ~ in salads.
-Domenica Marchetti, author of Big Night In

Anchovies are just one of those foods: you either wrinkle your nose and say, “no thank you,” or throw back your head in pleasure. The salty, briny little fish can either meld seamlessly into a sauce, lending just a touch of umami, as in the Insalata di Riso recipe from Big Night In below, or carry a whole dish, infusing everything with punchy flavor – think Caesar salad (below.)

If the pungent anchovy aroma doesn’t immediately make you swoon, it’s worth considering the quality of the anchovies you’re using and how you serve them. High quality anchovies, like those from American Roland Food Corporation, have a more subtle flavor, a sweet meatiness that goes far beyond the intense fishy flavor they’re known for. Try them minced in a salad dressing or cooked down in a sauce. Anchovies break down almost completely when cooked, leaving behind just a trace of savory flavor.

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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 30th 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 25th 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)!

  Sally, then and now
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 30th 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.

David Abrami, Sally Ekus, Corinne Fay
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

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The Lisa Ekus Group

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
[email protected]
www.LisaEkus.com
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Sign up here to get our news!

“Promoting a World of Culinary Talent”

 

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Flavored Quinoa Quinoa
American Roland Food Corporation
June 2012
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Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

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

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For Immediate Release: Roland Foods Logo
American Roland Food Corporation
May 24, 2012
http://twitter.com/rolandfoods
http://www.facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Roland Foods, a specialty food importer for more than 77 years, will once again be attending the Fancy Food Show from June 17-19, 2012. Please stop by Booth #823 to check out Roland Foods’ impressive variety of more than 1,700 products and to learn about food industry trends like ancient grains and America’s undying love for traditional Italian food.

This year, Roland Foods is proud to have Matt Conway, Director of Purchasing,  participate on a panel called “Decoding Korean Cuisine: A Guided Tasting.” Please check out the panel on June 17th at 4pm to hear Asian Specialty Food experts discussing Korean flavors. More information on the panel can be found here.

Roland Foods is thrilled to be showcasing a number of new products at the Summer Fancy Food Show, from artisanal cakes and pastries to flavored Israeli couscous, flavored quinoa and new flavored pesto sauces. Roland chefs will be on-site demoing flavored Israeli Couscous and flavored quinoa.

Roland® Flavored Israeli Couscous is healthful, tasty and made from all-natural ingredients. Flavors include Garden Vegetable, Roasted Garlic, Garlic Jalapeno, Tuscan Herb, and Porcini Mushroom. Some varieties are available in traditional white and whole wheat couscous.

Samples of the new Lemon Curry Quinoa will also be available. While you’ve probably heard about the health benefits of quinoa—it’s a whole grain with all 8 essential amino acids, high in fiber and naturally occurring vitamins—not everyone appreciates the subtle flavor of plain quinoa. The flavored quinoa is made with all natural ingredients and is perfect for an easy and healthful weeknight meal.

Roland Foods will also be highlighting their Roland® Exquisite Italian Cakes: Tiramisu, Mixed Berry and Chantilly Cream Cake, Apple Cream Crostata, Chocolate Cream Pear Crostata, Torta Della Nonna Custard Cake, and Black Forest Cake. Made using traditional recipes from a master Italian pastry chef, these cakes are crafted using premium ingredients and expertise. Roland will also be launching a few new cakes and pastries and will have their pastry specialist on hand at the show doing sampling.

Come by to try Roland’s new additions to the pesto line. Roland Foods is proud to introduce Roland® Lemon Pesto and Roland® Arugula Pesto.  Bright and bold, these pesto sauces are made in the traditional Ligurian style. Roland® Arugula Pesto blends peppery arugula with oil, pine nuts, and cheese for a snappy condiment. Roland® Lemon Pesto adds lemon zest to the traditional sweet basil pesto

We look forward to seeing you at Booth #823!

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For Immediate Release:
American Roland Food Corporation
April 19, 2012
http://twitter.com/rolandfoods
http://www.facebook.com/RolandFoods.Page

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Roland Foods to Participate in Taste of Derby 2012!

American Roland Food Corp. is pleased to announce their participation in the Taste of Derby for the second consecutive year. The Taste of Derby allows the nation’s top chefs and notable horse racing personalities to interact with fans in an effort to fight hunger.  The third annual Taste of Derby will be held on Thursday, May 3rd at the Louisville Executive Aviation Hangar at Bowman Field. The event kicks off the weekend festivities, culminating with the 138th running of the Kentucky Derby. Proceeds from this year’s event will go to Blessings in a Backpack, a hunger relief organization which ensures impoverish elementary school children are fed on the weekends throughout the school year.

While the event began as a celebration of cuisines from traditional thoroughbred track destinations, this year’s roster continues to think outside of the “track.” The Taste of Derby 2012 has gone international with one chef representing Dubai. Attendees will enjoy unique wines paired with signature dishes, and meet celebrities in the thoroughbred horse racing community.

Lisa Kartzman, Director of Public Relations for American Roland Food Corp. said: “Roland Foods is honored to once again participate in the Taste of Derby and the joint effort to end hunger.” The event also raises funds for hunger relief through Churchill Downs Incorporated Foundation, which to date has raised $121,000.

American Roland Food Corp. will be providing specialty and high quality items for the chefs to use on site. Troy Guard of TAG restaurant in Denver is using Roland® Farro under his chilled and grilled vegetables and hand stretched burrata.  Tory McPhail of Commander’s Palace in New Orleans is using Roland® Sicilian Extra Virgin Olive Oil as a finishing oil on each plate of tabasco cured royal red shrimp with heirloom cherry tomato salad.

Modeled after the highly successful Taste of the NFL event, the 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.

Roland Foods’ success is based on decades of innovations and setting trends in the food industry. Making food available to those less fortunate is paramount and one of the primary reasons they are thrilled to be a part of the Taste of Derby.

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/2012. The 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.

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For Immediate Release:
The Lisa Ekus Group, LLC
April 6, 2012
www.lisaekus.com
twitter.com/#!/lisaekus
facebook.com/lisaekus

Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

The Lisa Ekus Group Celebrates 30 Years in Business!

April 6, 2012: Hatfield, MA – The Lisa Ekus Group, LLC is thrilled and excited to be celebrating thirty years in business. The company, which began as a public relations agency—the first of its kind–devoted entirely to cookbooks, chefs, and food products, has grown into a full-service culinary agency providing media training, public relations, consulting, and literary agency services to a world of culinary talent.

In her 30+ years in the culinary industry, company President Lisa Ekus has cooked dinner for Julia Child, media trained Emeril Lagasse and Padma Lakshmi, secured book deals for more than 150 authors, created culinary partnerships with leading manufacturers the likes of Lipton, Del Monte, Keebler, General Mills, Kraft, and Williams-Sonoma, and represented numerous restaurants, books, and food companies, including American Roland Food Corp.

In 2000, The Lisa Ekus Group began offering Literary Agenting services and has since negotiated more than 300 book deals with such publishers as Andrews McMeel, Running Press, Artisan, Chronicle, HarperCollins, Penguin, Robert Rose, Simon & Schuster, Sterling, Taunton, Ten Speed Press, Wiley, and numerous others. In 2009, Lisa was joined by her daughter Sally Ekus, Literary Associate, who has expanded the blossoming literary agency side of the business. For a full list of authors and titles represented by The Lisa Ekus Group, click here.

Recently, Carl Raymond joined the team at The Lisa Ekus Group, LLC as Associate Director of Media Training. Carl brings a wealth of culinary, media and teaching experience to his position.

A vibrant industry is the result of many voices, and so The Lisa Ekus Group strives to support and promote chefs, cookbook authors, food writers, and photographers. Thank you for thirty years of support. We look forward to seeing what the next 30 years serves up!

For more information on The Lisa Ekus Group, please visit www.lisaekus.com

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American Roland Food Corp. Roland
March 2012
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Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

Sriracha Dijon cornichons Dijon artichoke hearts sun dried tomatoes sundried tomato pesto

Celebrate National Grilled Cheese Month with Condiments & Accompaniments
from American Roland Food Corp.

With National Grilled Cheese Month (April) just around the corner, American Roland Food Corp. takes the ordinary grilled cheese sandwich and makes it extraordinary. The classic sandwich is irresistible when done right—the perfect combination of crispy and gooey—but a collection of condiments and accompaniments elevates grilled cheese to a four-star meal.

-Spice up your sandwich with a smear of Roland® spicy Sriracha Chili Sauce
-Sharp cheddar cheese pairs perfectly with sliced apples and Roland® Extra Strong Dijon Mustard for a sophisticated sandwich
-Combine goat cheese with sliced Roland® Piquillo Peppers and fresh thyme for a tapas-inspired grilled cheese
-Slip some Roland® Sundried Tomatoes into your sandwich before grilling, for a sophisticated surprise twist on the grilled cheese and tomato soup classic
- Crisp Roland® Cornichons are the perfect complement to a rich, melt-in-your-mouth grilled cheese sandwich
-For a Mediterranean spin, try fresh mozzarella, Roland® Artichoke Hearts, and sliced tomato

Comfort foods are a huge menu trend, popping up everywhere from down-home diners to white tablecloth establishments. While the simple combination of bread, butter, and cheese will always work, Roland® products add a welcoming element of delicious complexity to the classic.

There is nothing more soothing than a grilled cheese sandwich. The sandwich is simple enough to be whipped up in moments of extreme hunger and easy enough to make in even the most inadequate of kitchens. It can be tailored to just about any taste.. Whether it’s a smear of Roland® Sriracha Chili Sauce, a side of Roland® Cornichons, or a dollop of Roland®  Extra Strong Dijon Mustard, these accompaniments remake the ultimate childhood comfort food for the adult palate.

American Roland Food Corp. is a family owned and operated importing business based in New York, NY. For more than 75 years, Roland Foods has been taking great pride in meeting its customers’ needs with an ever-expanding list of imported products, while keeping the same dedication to taste and quality that has made it the global expert in specialty foods.

SAMPLE RECIPE

Grilled Sun-Dried Tomato Pesto and Vegetables

Recipe courtesy of Alison Lewis, whose book 150 Grilled Cheese Sandwich Recipes will be published by Robert Rose in October of 2012 Sundried tomato pesto

Serves 4

Equipment:
Panini grill or large skillet

8 slices whole wheat bread (1/2-inch thick slices)
2 tablespoons butter, softened
1/4 cup Roland® Sun-Dried Tomato Pesto
1 cup thinly sliced cucumber
1 cup thinly sliced tomatoes
1cup Roland® Sun-Dried Tomatoes
4 ounces Asiago cheese, thinly sliced  

  1. Preheat Panini grill to medium
  2. Brush one side of each bread slice with butter. Place on work surface, butter side down and spread 4 bread slices with 1 tbsp (15 mL) Sun-Dried Tomato Pesto. Top with cucumbers, tomatoes and cheese. Cover with remaining bread slices and press together gently.
  3. Place sandwiches on preheated panini pan or large skillet over medium heat and cook, turning once if using a skillet, until golden brown and cheese is melted, 3 to 4 minutes. Serve immediately.

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The Lisa Ekus Group, LLC
March 2012
twitter.com/#!/lisaekus
facebook.com/lisaekus

Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

The Lisa Ekus Group, LLC Welcomes Carl Raymond
 as Associate Director of Media Training

March 2012: Hatfield, MA – The Lisa Ekus Group, LLC is pleased to announce that Carl Raymond has joined the company as Associate Director of Media Training. In this new role, Carl will train culinary professionals, from cookbook authors and chefs to culinary spokespeople and cooking school teachers, to present themselves in all forms of media. This program covers media skills for TV, radio, demo and teaching appearances, and various forms of online video. Building on the success of The Lisa Ekus Group’s unique media training division, Carl will be based in New York City to allow access to a wider group of clients.

“I am thrilled that Carl is joining us,” said Lisa Ekus, President of The Lisa Ekus Group. “His experience, talent and energy will increase the depth and breadth of our work as we continue to build this division of the company. Our goal is to offer high-quality, professional media training to culinary professionals to help them strengthen their platforms in today’s very competitive media culture.”

The Lisa Ekus Group, LLC has been providing media training to the faces & voices of the culinary industry for more than thirty years. A short list of the culinary professionals who have completed our media training course includes: Lynne Rossetto Kasper, Padma Lakshmi, Emeril Lagasse, Barbara Lynch, Jasper White, and Stephen Raichlen..Lisa is also the official media trainer for the Levy Restaurant Group and has worked with a variety of other large groups, such as Cuisinart and the Pew Charitable Trusts. For a full list of people TLEG has trained, please visit our website.

Carl comes to The Lisa Ekus Group, LLC after more than 25 years in the publishing industry in roles ranging from Director of Marketing to Publisher. As Director of Marketing for HarperCollins’ Regan Books, he oversaw the marketing campaigns for many celebrity authors includingJane Seymour, Marilu Henner, Lauren Hutton, Richard Chamberlain, Alan Cumming, and Janice Dickinson. As Publishing Director for DK Publishing, he was responsible for the publication of Food Network Iron Chef Masaharu Morimoto’s book as well as such praised titles as Nick Malgieri’s The Modern Baker and Charlotte Puckette and Olivia Kiang-Snaije’s The Ethnic Paris Kitchen.

In addition to his deep knowledge of marketing and PR, Carl holds a strong set of culinary credentials. A trained chef, Carl received a diploma in Culinary Arts from New York’s Institute of Culinary Education. He currently works as one of New York’s most popular recreational chef-instructors and was called “an engaging and charismatic teacher” by TIME OUT NEW YORK. Carl teaches regularly at the acclaimed Astor Center, as well as at other venues throughout Manhattan.

The Lisa Ekus Group is a full-service culinary agency providing 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.

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Meat Temperature Magnet

http://AmazingRibs.com

March 2012

Contact:  Meathead Goldwyn
[email protected]
708-485-3761
Hi-res copy of magnet available to editors

Amazingribs.com Meat Temperature Guide

Meat Temperature Magnet Wins First Place

The prize for Best BBQ Tool at the 2012 The National Barbecue Association conference did not go to a fancy grilling gadget. It was a simple inexpensive, indispensable, refrigerator magnet.

The AmazingRibs.com Meat Temperature Magnet by barbecue guru “Meathead” Goldwyn is a comprehensive guide to meat temperatures. It includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. Designed for quick reference, the temperatures are the same for both indoor and outdoor cooks.

Award of Excellence Most cookbooks contain outdated meat temperature info since the USDA has changed its recommendations several times. Knowing the best temps is essential to cooking safe and cooking great food. The Center for Disease Control estimates that each year roughly 1 in 6 Americans gets sick from foodborne illnesses, often mistakenly called “stomach flu,” and 3,000 die. And nobody knows how many millions of dollars were wasted on overcooked food.

“Meathead converted me after 30 years of poking my meat with my finger and throwing out a lot of overcooked steaks,” laughs Brad Barrett, manufacturer of GrillGrate, an innovative cooking surface for grills. “I was so impressed by the guide on his website that I converted it to a magnet and got exclusive rights to sell it.” Barrett offers it for $5.99 on Amazon.

“Cooking without a thermometer is like driving without a speedometer. A good temperature guide and a digital thermometer are essential for every cook, especially backyard cooks,” says Meathead, whose website is ranked the world’s most popular barbecue and grilling site by comScore and others.

Although he does not sell anything on his strictly educational website, Meathead explains the guide in detail and links to it on Amazon. He also has a buyer’s guide to thermometers. Both are on AmazingRibs.com.

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Rose Petal Jam FOR MORE INFORMATION CONTACT:
Trina Kaye – The Lisa Ekus Group
310-915-0970 / [email protected]

‘Rose Petal Jam – Recipes and Stories from a Summer in Poland’ awarded prestigious ‘Best in the World’ Prize at the 2012 Gourmand Awards

Tabula Books, the Sydney, Australia-based publishing house, is proud to announce that their 2011 premier book, Rose Petal Jam – Recipes and Stories from a Summer in Poland by Beata Zatorska and Simon Target, has been awarded a prestigious ‘Best in the World’ prize at the Gourmand Awards.  Winners were announced at the Folie Bergere in Paris, on Tuesday March 6th. This is the first time a book featuring Polish cooking has been awarded in any category.

Rose Petal Jam is a memoir cookbook and travelogue that chronicles author Beata Zatorska’s childhood in rural Poland, and includes her grandmother’s recipes for traditional Polish cooking. Gourmand founder Edouard Cointreau – descendant of both the famous Cointreau liqueur and Remy Martin families – who reviews all entrants from over 167 countries, described Rose Petal Jam as “a truly beautiful book.”  He said this year had seen big growth in investment and quality in food book production to the East of Europe – including Poland.

A busy family doctor living in Sydney, Australia, Zatorska has never written a book before.  Rose Petal Jam has been published in the UK, USA, Australia and Poland, generating positive reviews from newspapers and magazines around the globe.  In the United States, Rose Petal Jam has struck a chord with home cooks as 3.2 percent of the population is of Polish descent.

Accompanied by her English husband Simon, Beata spent a summer exploring her home country, travelling tiny roads lined with wild rose bushes, finding castles and palaces among meadows and forests.  This culinary journey became the basis for Rose Petal Jam, beautifully illustrated with hundreds of full color photographs of the recipes, the countryside, and the main cities of Poland including Warsaw, Gdan´sk and Kraków, as well as many family pictures.  This visually stunning book has other unique touches too, including favorite poems, and paintings from the nation’s galleries, providing readers with a wonderful introduction to the food, culture, people and places of Poland.

Since winning the Gourmand Award Zatorska and her husband have received offers for German and Dutch language editions. The couple is already working on their next winter themed book about Poland, ‘Sugar Orange’ – with the same UK- based edit and design team, Jane Aspden and Miranda Harvey, due out in September 2012.

The Gourmand Awards, based in France and Madrid, were established 17 years ago and are now the only truly international awards for culinary publishing.

For more information contact:
Trina Kaye
310-915-0970 / [email protected]
www.tabulabooks.com
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We are thrilled to present you with the 2012 Spring Cookbook Catalog! We are proud of these titles and we hope you will enjoy them as much as we do.

We have a collection of best cupcake recipes and a compilation of best vegan recipes, a gluten-free cookbook for your slow-cooker and one for your Babycakes® Cake Pop Maker. Recipes from Edible Seattle and recipes for Sunday Brunch will make your mouth water. There is a beautiful culinary tribute, with recipes and stories from Japan’s Tohoku, to benefit the victims of the earthquake and a cookbook for your best [canine] friend. If you’re already readying the grill for warmer days to come, consider the garden as a source for grillable food or go straight for the award-winning barbecue. If Southern Cuisine makes your heart beat, you’ll love this food lover’s tour of the New American South. We’re also proud to have two non-culinary titles in the catalog this year: Sacred Pregnancy and Drawing Solutions.

If those books weren’t enough to whet your appetite, how about the long-awaited history of the cookbook?

Take a look at our spring titles and request review copies here: http://lisaekus.com/catalog-review-copy-request-form/

Happy reading and eating!

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RECIPES TO REMEMBER: My Epicurean Journey to Preserve My Mother’s Italian Cooking from Memory Loss

By Barbara Magro
Author House; December 2011
$28.00/softcover
ISBN: 978-1-2254-8-90000

FOR IMMEDIATE RELEASE
Contact: Trina Kaye
310-915-0970
[email protected]

Recipes to Remember:
 My Epicurean Journey to Preserve My Mother’s Italian Cooking from Memory Loss

“There is nothing better than Mom’s cooking, especially if she is Italian. My old Gourmet Magazine colleague, Barbara Magro, writes with love and flavor, which are, happily, the exact same qualities that distinguishes her mother’s cooking.”
Sara Moulton, author, Sara Moulton’s Everyday Family Dinners, and food editor, Good Morning America

For many of us, the dishes we hold most dear and remember most fondly are not from the menu of a Michelin starred restaurant or cooked up by a world-class chef. The foods we remember, the flavors that haunt us, are the dishes cooked for us by someone we love. And these are the recipes that are impossible to replicate. The marinara sauce we carefully simmer for hours is never as perfect as the one that lives on in our memory.

It was with this in mind that Barbara Magro set out to document her mother’s recipes that were the heart of the family growing up and put them into Recipes to Remember (December 2011), one woman’s journey through life and her quest to preserve the memory of her mother’s cooking from the devastating effects of memory loss.

In Recipes to Remember, which is part epicurean journey and part cookbook, Barbara writes about her traditional Italian upbringing and the choices she made for her life after witnessing the roles of the women in her family. As she searched for adventures to feed her soul, beyond the tasks of wife, mother and cook, her advertising sales career took her around the globe where she experienced cultural diversity, world-class food and became an adventurous epicure. It wasn’t until her mother was diagnosed with dementia and the early stages of Alzheimer’s in 2006 and her father began courageously transitioning into the primary caretaker, that the author realized she’d never learned to cook the homemade Italian food that her mother lovingly prepared for her family for over fifty years. Although her mother, the family chef for decades, had been cooking up everything from elaborate seven course Christmas Eve fish dinners to simple bowls of spaghetti and meatballs, Barbara had always avoided the kitchen.

“When my mom was diagnosed with dementia and the early stages of Alzheimer’s, I realized something about the many family meals my mother had prepared over the years; they symbolize the love our family has shared for generations. Before it was too late, I wanted to gather these recipes and create this book, which includes the authentic meals that my family’s life has evolved around for the past one hundred years or so.”

Recipes to Remember preserve the soul-satisfying food of an Italian-American family through recipes and stories around them.  The recipe portion of the book is divided into two sections; the first includes the appetizers, soups, sauces and pastas, meat dishes, and vegetables and salads that her mother prepared through the year. The second part of the recipe section includes Holiday specialties including the traditional seven course fish dinner that her mother prepared every Christmas Eve and Easter favorites. Some of her mother’s cherished recipes featured in the book include:

  • Pasta e Fagioli (Pasta and Beans)
  • Zuppa di Lenticchie e Spinaci (Lentil and Spinach Soup)
  • Fegatini di Pollo (Chicken Livers)
  • Minestrone con Polpette (Minestrone Soup with Meatballs)
  • Salsiccia e Uova con Zeppole (Sausage and Eggs with Italian Doughnuts)
  • Linguini alle Vongole (Linguini with Clams)
  • Spaghetti e Polpette (Spaghetti and Meatballs)
  • Ziti al Forno (Baked Ziti)
  • Braciola di Manzo (Rolled Stuffed Beef)
  • Pizza Rustica (Rustic Pie)
  • Coscia di Angello (Leg of Lamb)
  • Scallopine di Vitello al Marsala (Veal Marsala)
  • Pollo alla Cacciatore (Chicken Cacciatore)
  • Pollo all’Agro Dolce (Chicken Sweet & Sour)
  • Torta di Formaggio (Italian Cheesecake)
RECIPES TO REMEMBER is one woman’s heartwarming story about living an adventurous life and rediscovering the family rites and rituals that have come to mean so much to her.

 

Every 69 seconds someone is diagnosed with Alzheimer’s disease. With a rapidly aging baby boomer population, Alzheimer’s will continue to impact millions of families.  Barbara hopes to shine the spotlight on this fatal illness through her story and help others preserve family traditions and memories before they fade away.  Recipes to Remember provides valuable resources and information on this devastating disease. A portion of all proceeds from the sale of the book will be donated to the Alzheimer’s Association.
ABOUT THE AUTHOR
Barbara Magro, M.A., was born and raised in a traditional Italian family in the suburbs of New York City. A graduate of the University of Colorado at Boulder, she began her career as a media professional in Los Angeles. She has worked in advertising sales for premier food and travel magazines in the United States and Australia, including Condé Nast Traveler and Bride’s in Hawaii, Australian Gourmet Traveler and The Australian Gourmet Traveler Wine Magazine in Sydney, Gourmet in New York and Travel Agent and Luxury Travel Advisor in South Florida. She received her MA in Professional Writing from Old Dominion University in Norfolk, Virginia. She is a certified aromatherapist, Yoga instructor and leads workshops on how to develop your creativity. She has published several travel articles but this is her first book. She resides in Fort Lauderdale, Florida, with her two dogs, Freddie and Holly.  For more information on her and Recipes to Remember, go to her website, www.RecipestoRemember.net.  
To request a copy of RECIPES TO REMEMBER and to schedule an interview with Barbara Magro, contact:
Trina Kaye
310-915-0970/ [email protected]
Pizza Rustica (Rustic Pie)
Serves 8 – 10 people
We always ate this classic dish on Holy Saturday for dinner.  It is infused with all the favorite Italian meats symbolic of breaking the meat fast during Lent. It is a time intensive recipe but worth it for meat lovers!  My dad has even prepared it several times during the past few years since my mother has retired from cooking.
Ingredients:
2 – 3 lbs pizza dough (this can be bought in the grocery store or local pizzeria)
2 lbs. of sausage cooked out of the casing
½ pound of prosciutto, thinly sliced
1 – 16 oz. container of ricotta
2 large fresh mozzarellas, thinly sliced
Parmesan cheese, parsley & black pepper to taste
Place the dough in a large pot, cover and let rise over night. Punch down in the morning and let rise another hour or two. (You need a man for this.)
Roll out the dough using a rolling pin until about ½ inch thick. Spread it out in a baking dish letting the dough hang over the sides, (like the lasagna), to be used for the top. This usually makes two trays – one to eat Holy Saturday and another to have at a later time.
Combine the sausage, ricotta and parmesan cheese, parsley & pepper. This recipe does not need any salt due to the salt in the sausage. Spread the mixture over the dough in the baking dish. Add a layer of prosciutto. Then add a layer of mozzarella. Then repeat with another layer of the sausage mix, then the salami layer and then the cheese layer. Repeat until dish is full. Fold over dough to cover pizza, add additional dough if needed.
Bake at 350 degrees for 1 hour or until down. Dough should start to brown but don’t burn check after 30 minutes.
Chicken Sweet & Sour (Pollo all ‘Agro Dolce)
Serves 4 to 6
This is a recipe my grandmother Aloisi  made and we all loved growing up! It has a very different flavor for chicken.  It can be made ahead of time and heated when ready to serve.  If an electric frying pan is not available, use a regular skillet on top of the stove but raise the heat as the chicken starts to brown.
Ingredients:
1 stick butter
2 cloves garlic, chopped
1 whole chicken cut up into pieces (substitute wings, legs and breasts for the whole chicken)
3 teaspoons parsley
3 teaspoons sugar
¾ cup wine vinegar
Heat an electric frying pan to 350 degrees.
Add half the butter and the garlic.  Once garlic starts to brown, add half the chicken and half the parsley.  As the chicken begins to brown, turn up the heat and add a teaspoon of sugar while constantly turning the chicken so all sides brown.  Once it is browned, remove the chicken from the pan and place in a warm serving dish.
Take the remaining chicken and butter and add it to the frying pan.  Add another teaspoon of sugar and brown it on all sides.  When all the chicken is browned return all the cooked chicken to the frying pan and add the remaining sugar, parsley and wine vinegar.
Cover and simmer for 20 minutes.
Recipes may be reprinted with the following credit:
Recipes reprinted from RECIPES TO REMEMBER by Barbara Magro
Author House; December 2011

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American Roland Food Corp.Roland
January 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page

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

Indianapolis, IN — For the second year in a row, American Roland Food Corp. is thrilled to support the Taste of the NFL event. Held annually on the eve before the big game, the Taste of the NFL brings together the country’s top chefs, NFL players, and hundreds of volunteers to “Party with a Purpose®”. With over 3,000 guests in attendance, the event raises millions of dollars to help fight hunger in America.

“Roland Foods is thrilled to be participating in The Taste of the NFL again this year” said Lisa Kartzman, Director, Public Relations for American Roland Food Corp. “The Taste is a special event in that the money raised is dispersed to hunger relief organizations around the country. It is a great way to reach those in need across our country.”

Roland Foods will provide participating chefs with high quality specialty food items for their featured dishes. Chef Marc Payero, Executive Chef/Director of Restaurant Associates, and Executive Chef at the Huddle Café at NFL Headquarters in NYC, will be using Roland® Chipotle peppers in his Chipotle Chicken Chalupas with Smoked Corn Salsa and Crumbled Blue Cheese. Other Roland ® products will be featured on the dazzling plates on Saturday, as well as the VIP Friday Night Huddle event for all the chefs, players, and select special guests.

Roland Foods is committed to making food available to those less fortunate, and participates in a variety of hunger relief events throughout the year. For more information on American Roland Food Corp please visit us at www.RolandFoods.com. To follow all the culinary happenings on the ground in Indy, become a fan on Facebook and follow us on Twitter!

The Taste of the NFL is a premier food and wine event with more than 32 restaurant and chef stations (one from each NFL city), providing fabulous food and wine pairings for guests to sample. Chef stations also feature an NFL player (either current or alumni) to sign autographs and snap photos with lucky attendees. Each year the money raised is allocated to food banks across the country in each NFL team’s home city. Special emphasis is placed on a food bank from the hosting city, and this year it will be Gleaners Food Bank of Indiana.

This year’s “Party with a Purpose®” will take place at Gleaners Food Bank of Indiana, one of the largest food banks in the United States. Gleaners Food Bank has graciously offered to host this year’s event in its 300,000 square-foot warehouse. Transformed for the evening, the space will offer thousands of guests the opportunity to see firsthand the important role of a food bank within a community.

The Taste of the NFL has raised and distributed over $11 million to food banks across the country. For more information on how you can get involved please go to www.tasteofthenfl.com. For a complete list of the top chefs participating in the event, please go to http://www.tasteofthenfl.lcom/chefs.

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Santa Monica Farmers’ Market Cookbook Named to Cooking Light’s Top 100 Cookbooks of the Last 25 Years!
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Santa Monica Farmers’ Market Cookbook Named to Cooking Light‘s Top 100 Cookbooks
of the Last 25 Years!

Big news!

The Santa Monica Farmers’ Market Cookbook by Amelia Saltsman (Blenheim Press, 2007) has been named to Cooking Light magazine’s Top 100 Cookbooks of the Last 25 Years! The book is one of five in the Healthy Cooking/Lifestyle category, which focuses on fresh ingredients, whole grains, and exciting approaches to healthy eating.

Here’s what Cooking Light has to say: “We looked through basketfuls of market-based cookbooks before picking The Santa Monica Farmers’ Market Cookbook as best in field…As an inspiration for moving fresh produce to the center of your plate, it’s a winner.” Amelia’s book will be featured in the January/February 2012 issue, on newsstands by the end of this month. 

 

 

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Piquillo Peppers

Piquillo Peppers
American Roland Food Corporation
December 2011
twitter.com/#!/rolandfoods

facebook.com/RolandFoods.Page

 

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

 

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125 Gluten-Free Vegetarian Recipes:
Quick and Delicious Mouthwatering Dishes for the Healthy Cook

by Carol Fenster, Ph.D.
Avery
July 2011
$18/Trade Paperback
ISBN-13: 978-1583334256

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

 

 

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A Well-Seasoned Kitchen A WELL-SEASONED KITCHEN

Classic Recipes for Contemporary Living

By Sally Clayton and Lee Clayton Roper

MLC Publishing; 2009

$34.95/Hardcover

ISBN: 978-0984116331

http://www.facebook.com/seasonedkitchen

http://www.seasonedkitchen.com

 

FOR MEDIA INQUIRIES CONTACT:

Corinne Fay

413-247-9325

lisaekus@lisaekus.com

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Recipes from Nava Atlas’ new book Vegan Holiday Kitchen included in New York Times story “A Thanksgiving Feast, No Turkeys Allowed” by Tara Parker-Pope

NEW YORK, NY (November 1, 2011) …Nava Atlas’ new book, Vegan Holiday Kitchen, is featured in a New York Times Health section piece about going meatless (and beyond) for Thanksgiving. Tara Parker-Pope’s Well blog hits this topic every fall, just in time for the holiday season.

“Every fall, the Well blog goes vegetarian for Thanksgiving, taking the meaty bird off the table to make room for a spectacular array of vegetarian soups, sides, main courses, salads and desserts. While a turkey-free Thanksgiving might sound like heresy to traditionalists, we’ve discovered that focusing on the bounty of the fall harvest, rather than the bird, can alter your eating habits and inspire your cooking year round.” (Tara Parker Pope, New York Times, 11/1/2011)

Nava’s recipes in the story include:

  • Coconut Butternut Squash Soup
  • Black Rice, Corn and Cranberries
  • Massaged Kale Salad With Cranberries and Cashews
  • Seven-Vegetable Couscous

See the full feature in the NY Times with recipes and photos. Go to VegKitchen to learn more about Vegan Holiday Kitchen.

 

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The Lisa Ekus Group

Inside the Jewish Bakery INSIDE THE JEWISH BAKERY:
Recipes and Memories from the Golden Age Of Jewish Baking
By Stanley Ginsberg and Norman Berg
Camino Books; October 2011
$24.95/Hardcover
ISBN: 978-1-933822-23-5

FOR MEDIA INQUIRIES CONTACT:
Trina Kaye
310-915-0970 / TrinaKaye@tkopr.com

 

Inside the Jewish Bakery: Recipes and Memories from the

Golden Age of Jewish Baking

 

“This is a book of enormous importance, both as social history and for its traditional recipes. The authors have managed to artfully entwine bread and Jewish cultural identity like the very challah that has become its popular symbol. I learned many things I hadn’t previously known and wanted to capture in my own loaves the tears I felt welling in my eyes as I was reminded, through their words, that bread is always more than just bread.”
-Peter Reinhart, author of The Bread Baker’s Apprentice

 

There is nothing like being in a bakery, staring at counters full of baking delights, trays full of breads and bagels, and deciding what to buy.  I should know; I grew up in a Jewish bakery.  My fondest memories are of watching my father make bread and bagels, whistling while he worked, greeting friends and neighbors as they came to shop.  In fact my first after-school job was working the counter in my father’s bakery.

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ROSE PETAL JAM
Recipes & Stories from a Summer in Poland
By Beata Zatorska & Simon Target
Tabula Books/September 2011
$35.00/Hardcover
ISBN: 9780956699206

FOR IMMEDIATE RELEASE
Contact: Trina Kaye
310-915-0970
TrinaKaye@tkopr.com

 

 

 

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Flavored Quinoa
American Roland Food Corporation

September 2011
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facebook.com/RolandFoods.Page

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

 

 

 

Healthy Dinners with New Flavored Quinoa
from American Roland Food Corporation

Some nights it’s all you can do to boil a pot of water for macaroni and cheese from a box: it’s quick and it’s easy. What if, on those Easy Mac nights, you could whip something up with even less effort that was also healthy and delicious? It sounds nearly impossible. Most meals fall into one of three categories: quick, delicious, or healthy. It’s rare to find a meal that satisfies all three.

Luckily, for those of us who reach for the Easy Mac more nights than we care to admit, American Roland Food Corp. has introduced a new line of flavored quinoa. Made from nutritious Andean quinoa and flavored with all natural ingredients, Roland® flavored quinoa 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. While Easy Mac can sometimes seems like the best option for something quick, new flavored quinoa from American Roland Food Corp. fills a much needed gap in the market.

Flavors like Roasted Garlic, Garden Vegetable, Black Bean, Toasted Sesame Ginger, and Mediterranean 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.

Serving suggestions:

-Toss Mediterranean Quinoa with cherry tomatoes, feta, fresh basil, lemon and olive oil.

-Pack Black Bean Quinoa, cheddar cheese, beans, and salsa into a flour tortilla for a healthy burrito

-Top Roasted Garlic Quinoa with a wilted greens and a fried egg

-Substitute Sesame Ginger Quinoa for rice in any stir fry—try cooking cabbage with snap peas or mushrooms in ginger, garlic and soy sauce

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We are thrilled to present you with our Fall 2011 Cookbook Catalog!

As summer comes to a close, we invite you to explore our latest cookbook bounty. Our cookbooks feature recipes from far and wide: Brooklyn, Lambert’s Texas Kitchen, and the Latino tradition in the American South. New cookbooks will guide you through making homemade soda or cake in a single bowl. A cookbook from Virginia Willis full of refined Southern recipes that can be fancied up or dressed down and a collection of mouthwatering stories and recipes from NPR’s Kitchen Window columnist T. Susan Chang are bound to end up dog-eared on your bedside table and grease-spattered on your kitchen counter. We have something for every taste: vegan holiday recipes, two books of recipes for gluten-free cooking, two cookbooks for lovers of Italian food, and books for rice cookers, and cupcake-makers. As fall edges closer, stock your pantry with cookbooks that will keep you cooking, eating, and reading all winter long!

The catalog, with detailed descriptions, sample recipes, cover images, author bios, and PR contact info, is 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.

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The Castelvetrano:
 

A Rich, Buttery Olive from Roland®

For Immediate Release:
Castelvetrano Olives
American Roland Food Corporation
June 2011
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Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com

Summer is here, and with it the season for good eating: lots of grilling, fresh produce, and cool drinks on the porch. Picture it: grilled chicken with olives and rosemary, a crisp salad studded with juicy green olives, and a frosty martini garnished with the perfect olive. The common ingredient? The olive. But this summer it’s not just any olive; it’s the Castelvetrano.

The Castelvetrano, harvested from sunny olive groves in the Sicilian town of Castelvetrano, has a jade green hue and a mild flavor. The bright color and natural sweetness are preserved using a mild, low-salt brine which allows the fruity, green essence of the olive to shine. Those who avoid the bitter pungency of other olives will appreciate the mellowness of the Castelvetrano, while olive connoisseurs will love the distinct and nuanced Castelvetrano character.

While wonderful in a variety of dishes, the rich, buttery flavor of the Castelvetrano really glows when eaten on its own. This is a true eating olive—best enjoyed straight up. The smooth and savory Castelvetrano will win the hearts of olive skeptics and make olive-lovers swoon.

Serving Suggestions:

  • Serve Castelvetrano olives as a sophisticated snack paired with Mozzarella Di Bufala and Marcona almonds
  • Toss Castelvetrano olives into a citrus salad with parsley and slivers of red onion
  • Castelvetrano olives are a perfect addition to braised meat, especially chicken or lamb
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tea

For Immediate Release:
Tea Trekker and Teatrekker.com
June 2011

Contact: Mary Lou Heiss or Robert J. Heiss
ttquery@teatrekker.com
Teatrekker.com
413 584 5116
866 584 5116

First Flush, Shincha, & High Mountain Oolong:
Seasonal & Artisanal Tea from TeaTrekker.com

For most of us, tea is something that sits on a cupboard shelf. It’s there year-round. Tea may be iced in the summer and hot in the winter, but other than that it doesn’t change much with the seasons.

Robert and Mary Lou Heiss, the duo the New York Times called “The Professors of Tea” are committed to changing all that by bringing seasonal teas to America.

The Heisses , co-authors of The Story of Tea: A Cultural History and Drinking Guide ( Ten Speed Press, 2007 ) and The Tea Enthusiasts Handbook: A Guide to Enjoying the World’s Best Teas ( Ten Speed Press, 2010 ), frequently travel to China, Japan, Korea and Taiwan to source premium, seasonal, artisan-made teas for their shop Tea Trekker and their website www.teatrekker.com.

Teas of this distinction are prized by tea aficionados, and should be thought of in the same manner as fine wines, aged cognacs, hand-rolled cigars, and craft cheeses. As with wine, tea is influenced by terroir and weather. The weather patterns of each season contribute flavor and aroma characteristics to the tea that cannot be duplicated other times of the year.

Seasonality in tea refers not just to the particulars of the four seasons, but to a more precise timeframe of days and weeks within each season.  In essence, all tea has a time at which its flavor and aroma is best, and many of the most distinctive teas are made just once a year.

Premium, seasonal, artisan-made teas such as those selected by Tea Trekker are highly anticipated by tea connoisseurs worldwide for the tea drinking pleasure they provide. Thanks to the Heisses, tea enthusiasts here in the United States can now enjoy tea of the same high quality that tea connoisseurs in Berlin, Hong Kong, Kyoto, Paris, and Singapore are drinking.

High-quality teas such as these provide an important, viable economic resource for the experienced tea artisans who produce them, while supplying a delicious, culturally-rich beverage of modest cost for the consumer. On a cup-by-cup basis, premium tea can be enjoyed for less than 75 cents per cup.

Here is a listing of some of the seasonal teas you will find offered at Tea Trekker and on www.teatrekker.com:

SPRING TEA:

  • India: 1st flush Darjeeling Teas
  • These teas are from the first spring plucking, the most anticipated ( but smallest ) harvest of the year.
  • 1st flush Darjeeling is highly prized for its clarity in the cup, outstanding crisp flavor, and distinctive spicy aromas.
  • China:  1st Spring Teas
  • Mid-March ( Pre-Qing Ming): the arrival of early spring weather in mid-March begins the plucking season for several premium green, white, and yellow teas such as Longjing, Tianmu Shan Snow Sprouts,  Mengding Mt. Huang Ya, and Yin Zhen.

 

  • China: 2nd Spring Tea
  • Early to Mid- April to Mid-May  ( Before the Rains tea): green tea production continues for teas such as Lu Shan andTai Ping Hou Kui; black teas such as Bai Lin, Golden Monkey, Keemun Congou, and Yunnan Curly Golden Buds. This is the season for distinctive Puerh tea, as well as oolong tea ( the single malt scotches of the tea world ) that are celebrated for having the finest flavors: Fenghuang Dan Cong, Tieguanyin, and              Wu Yi Shan Rock teas.

 

  • Japan: Shincha
  • Shincha is plucked in May and is the first tea of the new tea season in Japan.  Shincha is vivid green in color, intensely vegetal in aroma, and pleasantly balanced between sweetness and astringency in taste. The Shincha plucking season is short, approximately 10 days, so tea lovers who await the production of this tea each spring must act quickly!

SUMMER TEA – not the season for premium tea !

FALL TEA

  • China: Autumnal Oolong and Yunnan Black Teas
    • Oolong plucking begins anew, with fall crops that deliver teas with breathtaking and complex floral aromas: Fenghuang Dan Cong; Tieguanyin; Wu Yi Shan Rock Oolongs          ( yan cha )
    • Buttery smooth Yunnan black teas (Golden Needles, Golden Tips ) that deliver stunning flavor and aroma.

WINTER TEA

  • Taiwan: High Mountain Oolong (gao shan )
  • These are the teas of primary significance during this season in East Asia. Tea gardens that produce gao shan oolongs are located at altitudes of 6,000 feet or higher, and produce just two tea harvests each year: one in the winter (the most prized) and one in the spring. Gao shan is very difficult to obtain outside of Taiwan.
  • The cold, thin air of this high-altitude environment produces teas that are chewy, juicy and that are a delicious combination of sweetness and slight astringency. Gao shan oolongs are intensely floral and mouth-filling, yet they have an austere, slightly ‘chilled’ aspect to their flavor.

 

Tea Trekker (www.teatrekker.com) was the first tea vendor in the US in 2011 to announce the arrival of Indian and Chinese spring teas. In some instances these teas were only several weeks old when they arrived at the Tea Trekker tea shop. For more information, or to speak with Mary Lou or Bob Heiss, please contact them at Tea Trekker, 65 King Street, Northampton, MA; via telephone at: 413-584-5116; or through their website: query@teatrekker.com

About the Experts

Mary Lou Heiss and Robert J. Heiss are adventurous tea trekkers, tea educators and retailers of premium artisan tea.  They are the co-authors of: The Tea Enthusiast Handbook: A Guide to the World’s Best Teas ( 2010, Ten Speed Press); The Story of Tea: A Cultural History and Drinking Guide ( 2007, Ten Speed Press ) which was nominated for a 2008 James Beard Foundation Book Award and a 2008 IACP Cookbook Award; and HOT DRINKS ( 2007, Ten Speed Press).

When they are not traveling the world sourcing tea, Mary Lou and Bob are often found teaching tea classes in various locations, or at work in their premium tea shop Tea Trekker in Northampton, MA. Visit online at: wwww.teatrekker.com.

 

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