Press Releases
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
lisaekus@lisaekus.com
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.
###
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
lisaekus@lisaekus.com
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
###
American Roland Food Corp. Roland
March 2012
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com
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
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
- Preheat Panini grill to medium
- 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.
- 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.
###
The Lisa Ekus Group, LLC
March 2012
twitter.com/#!/lisaekus
facebook.com/lisaekus
Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com
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.
http://AmazingRibs.com
March 2012
Contact: Meathead Goldwyn
meathead@amazingribs.com
708-485-3761
Hi-res copy of magnet available to editors
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.
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.
- 30 -
FOR MORE INFORMATION CONTACT: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!
RECIPES TO REMEMBER: My Epicurean Journey to Preserve My Mother’s Italian Cooking from Memory Loss
Sara Moulton, author, Sara Moulton’s Everyday Family Dinners, and food editor, Good Morning America
-
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)
|
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.
|
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.
###
|
||||||||||||||||
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
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
A WELL-SEASONED KITCHEN
Classic Recipes for Contemporary Living
By Sally Clayton and Lee Clayton Roper
MLC Publishing; 2009
$34.95/Hardcover
http://www.facebook.com/seasonedkitchen
http://www.seasonedkitchen.com
FOR MEDIA INQUIRIES CONTACT:
Corinne Fay
413-247-9325
|
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:
See the full feature in the NY Times with recipes and photos. Go to VegKitchen to learn more about Vegan Holiday Kitchen. |
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.
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
Flavored Quinoa
American Roland Food Corporation
September 2011
twitter.com/#!/rolandfoods
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
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.
|
|||||
|
The Castelvetrano:
A Rich, Buttery Olive from Roland®
For Immediate Release:
Castelvetrano Olives
American Roland Food Corporation
June 2011
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
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
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.
For Immediate Release:
American Roland Food Corporation
April 2011
http://twitter.com/rolandfoods
http://www.facebook.com/RolandFoods.Page
Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com
American Roland Food Corp. is pleased to announce their participation in Taste of Derby. In its second year, Taste of Derby allows the nation’s top chefs and notable horse racing personalities to interact with fans in effort to fight hunger. Taking place Thursday May 5, at the Mellwood Arts & Entertainment Center in Louisville, Kentucky, Taste of Derby marks the official beginning to the week’s festivities, culminating with the 137th running of the Kentucky Derby. Proceeds from the night’s event will be distributed to local and national hunger organizations where the participating chefs and racetracks are located.
In its first year, chefs represented popular thoroughbred tracks throughout the nation. Thinking outside the “track”, this year’s roster has expanded to non-traditional thoroughbred regions as chefs from Boston, San Diego, Detroit, and Minneapolis join the field. Attendees can enjoy unique wines paired with the signature dishes and meet celebrities in the thoroughbred horse racing community.
“Roland® is proud to participate in Taste of the Derby 2011 and the fight against hunger,” said Lisa Kartzman, Director of Public Relations for American Roland Food Corp. “By donating high-quality food products, Roland® is able to support a cause that we believe in.” Last year, $75,000 was raised for the Louisville, Kentucky Dare To Care Food Bank and the global World Food Programme.
American Roland Food Corp. will be providing specialty and high quality items such as white truffle oil. This premium ingredient will be featured in Kent Rathbun’s Molasses Glazed Bacon with Truffled Eggs. Chef Rathbun is representing Abacus Restaurant and Lone Star Park in Dallas, TX. Also featured are varieties of Roland’s® mustards. Chef Nancy Longo from Pierpoint Resturant, representing Pimlico Downs in Baltimore, MD, will be making a Maryland staple, the crab cake, with whole grain mustard slaw. Chef Nicolas Bour of Rancho Bernardo in San Diego, CA will serve Duck Rilletes with Foie Gras with Roland’s® Dijon mustard and toast points.
Modeled after the highly successful Taste of the NFL event, Taste of Derby was founded by renowned restaurateur and 2010 James Beard Foundation Humanitarian of the Year, Wayne Kostroski. Much like its derby companion, the original football inspired event raises and distributes money to hunger-relief groups, positively impacting the lives of families and dozens of new hunger projects.
American Roland Food Corp. is committed to the food industry. Roland®’ s success is based on decades of innovations and setting trends. Making food available to those less fortunate is paramount and one of the reasons they are thrilled to be a part of the Taste of Derby.
Taste of Derby’s mission is to celebrate the cuisine of popular horse racing locations while, addressing the needs of the hungry by raising awareness and money through special events. For more information on how can get involved with the event, please go to www.kentuckyderby.com/tasteofderby/. For a complete breakdown of the chefs participating in this event go to http://www.kentuckyderby.com/tasteofderby/chefs/2011. Taste of Derby is an official event sanctioned by Churchill Downs.
For more information on American Roland Food Corp. please go to www.rolandfoods.com. Become a fan of Roland Foods on Facebook and follow them on Twitter.
For Immediate Release:
Kañiwa
American Roland Food Corporation
March 2011
twitter.com/#!/rolandfoods
facebook.com/RolandFoods.Page
Contact: Corinne Fay
The Lisa Ekus Group
413.247.9325
lisaekus@lisaekus.com
Nutritious Grain from the Andes – Kañiwa
With its clear health benefits and its sweet, nutty flavor, Kañiwa is a delicious & nutritious choice for any meal. The mild flavor of Kañiwa also makes it easy to use in both sweet and savory dishes. Try it in a ROLAND®KAÑIWA LEMON MINT TABOULI STYLE SALAD or in ROLAND®KAÑIWA AND CHICKEN VEGETABLE SOUP or simply cook it up for breakfast with sliced fruit.
Much like its cousin Quinoa, Kañiwa, pronounced “ka-nyi-wa,” is a super grain. Both Kañiwa and Quinoa are members of the goosefoot family, and the tiny grain that we eat is actually the plant’s seed. Grown high in the Peruvian Andes, Kañiwa is prized for its ability to thrive in the harsh climate and for its nutritional content. Each Kañiwa grain is 1/3 the size of a quinoa grain, but with higher protein, fiber, and antioxidant density. Kañiwa also has significant levels of calcium, zinc, and iron.
Originally cultivated thousands of years ago in the Andes of South America, the miniscule size of each grain belies the amazing amount of vitamins and minerals packed in each bite. With 16% protein, Kañiwa has a higher protein content than any other grain. In addition to all of its extraordinary health benefits, Roland® Kañiwa has a nutty satisfying flavor.
Naturally gluten-free, Kañiwa is a tasty and healthy grain for a gluten-free diet. Kañiwa is also a complete protein, containing all nine essential amino acids in correct proportion, which makes it an excellent choice for a vegetarian diet, as well
ROLAND®KAÑIWA LEMON MINT TABOULI STYLE SALAD
1 cup Roland® Kañiwa, rinsed then toasted
2 cups Hot Water
1 cup Parsley, chopped
1/2 cup Green Onions, chopped
2 tablespoons Fresh Mint, chopped fine
2 garlic cloves, minced
1/2 cup Roland® Extra Virgin Olive Oil
1/3 cup Fresh Lemon Juice
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
Toast Kañiwa Seeds in a dry skillet, over medium heat, 2-3 minutes.
Place slightly cooled seeds in saucepan, add hot water and simmer over low heat for 15 minutes, or until water is absorbed. Stir frequently to prevent sticking. When done, the grain will pop and the outside germ will separate into a curlicue.
Remove from heat and let the Kañiwa stand, covered, for two-three minutes. Fluff with fork before serving.
To make dressing:combine garlic, lemon juice, olive oil, salt, pepper, green onions, parsley and mint. Add Roland Kañiwa and toss lightly.
Garnish with Fresh Lemon Zest and slivers of jicama.
Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011
ROLAND®KAÑIWA AND CHICKEN VEGETABLE SOUP
Approximately 8 servings
2 tablespoons Roland® Olive Oil
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
1 leek, chopped in 1/4 “ rounds
6 cups Chicken Stock
1 cup Water
3/4 cup Roland® Kañiwa, rinsed and toasted
2 cups chicken, cooked and diced
1/4 cup Italian Parsley, chopped
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
In a large saucepan, heat 2 tablespoons Roland® Olive Oil over medium-high heat. Add chopped carrots, chopped celery, chopped leek and sauté 5 minutes until lightly browned.
Stir in 6 cups of chicken stock, 1 cup water and bring to a boil
Stir in 3/4 cup Toasted Roland® Kañiwa, chopped chicken, chopped parsley, salt and black pepper. Cover pan, reduce to low and simmer for 20-30 minutes. Adjust seasonings and serve.
Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011
The Lisa Ekus Group, LLC
57 North Street / Hatfield, MA 01038 / 413.247.9325 Phone / 413.247.9873 Fax
LisaEkus@LisaEkus.com /www.LisaEkus.com
“Promoting a World of Culinary Talent”
EVERYDAY TO ENTERTAINING
200 Sensational Recipes that Transform from Casual to Elegant
by Meredith Deeds & Carla Snyder
Robert Rose Inc.; April 2011
Softcover/$24.95
ISBN: 978-0-7788-0271-6
Contact:Trina Kaye
The Lisa Ekus Group, LLC
310.915.0970
TrinaKaye@tkopr.com
Transform everyday meals to elegant dinner parties with
Everyday to Entertaining
200 Sensational Recipes that Transform From Casual to Elegant
By Meredith Deeds & Carla Snyder
There are times when we just want to cook up a simple and delicious meal quickly and easily. Other times, we want to create a spectacular culinary feast for entertaining or a special occasion. Finding recipes to meet our needs can be daunting –so many cookbooks to look through and so many different ingredients. Now there is one cookbook that provides recipes for both tasty weekday meals and elegant sit-down dinners. EVERYDAY TO ENTERTAINING: 200 Sensational Recipes that Transform from Casual to Elegant by Meredith Deeds & Carla Snyder (Robert Rose Inc.; April 2011; Softcover/$24.95; ISBN: 978-0-7788-0271-6) is full of recipes that any home cook can whip up with ease for a simple, satisfying meal, or serve with confidence at a dinner party.
All the recipes in this book come in pairs. Each dish starts with the “basic” version that is sure to please. The second recipe offers a more sophisticated take on the basic, perfect for when you need something with a bit of pizzaz. For example, White Wine-Braised Chicken involves only a few simple steps and ingredients, while its counterpart, Coq au Vin, takes the recipe to the next level with a more elaborate preparation and ingredients.
Many recipes include a section titled “The Dish” which showcases important ingredients, techniques and entertaining ideas. Meredith and Carla provide confidence-building tips, drawn from their many years of teaching, which help home cooks execute the recipes with ease and style. In addition, for the time-pressed, they include hands-on and start to finish times as well as make-ahead notes.
Chapters include everything from appetizers to meat and poultry, fish and seafood, sides, and– the finishing touch — desserts. Carla and Meredith’s Everyday and Entertaining recipes include:
| EVERYDAY | ENTERTAINING |
| Grilled Prosciutto-Wrapped Scallop Skewers | Prosciutto-Grilled Scallops with South Seas Salsa |
| Baby Greens Salad with Goat Cheese and Balsamic Vinaigrette | Frisée Salad with Warm Bacon and Balsamic Vinaigrette |
| French Onion Soup | Creamy Three-Onion Soup with Crispy Shallots |
| Macaroni and Cheese | Quattro Formaggio Baked Penne with Wild Mushroom and Pancetta |
| Arroz con Pollo | Chicken, Sausage and Seafood Paella |
| Braised Short Ribs | Guiness-Braised Short Ribs with Horseradish Cream |
| White Wine Poached Pears with Rosemary Syrup and Triple Crème Cheese | Zinfandel Poached Pear Galettes with Almonds and Red Wine Raspberry Syrup |
With over 200 outstanding recipes, EVERYDAY TO ENTERTAINING provides home cooks with answers to the perfect meal, whether it’s for breakfast, lunch or dinner – an everyday meal or a special occasion.
ABOUT THE AUTHORS
With over 30 years combined experience in the food industry, Meredith and Carla’s energetic approach to cooking has changed thousands of students from the “I can’t cook” mentality to “I love to cook.” Their combined passion for great food is preceded only by their enthusiasm for helping individuals gain confidence in their cooking skills via their cooking classes, books and magazine articles.
After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn’t eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. Carla’s passion for all cuisines has helped thousands to get delicious food on the dinner table with more ease, fun and style.
After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “you can do it!” approach to teaching, writing, speaking and culinary event planning has not just helped hundreds of people feel good about cooking, it’s given them the confidence they need to express their own creativity in the kitchen. Meredith recently joined TheInformedChef.com as Director of Cookbook Development, working on multi-media cookbook applications for the iPad.
The duo joined forces back in 2002, while teaching at the same cooking school in Cleveland and have since written 6 books including the bestselling The Mixer Bible (Robert Rose, 2005), the James Beard nominated The Big Book of Appetizers (Chronicle Books, 2006) and the most recent 300 Sensational Soups (Robert Rose, 2008) which was chosen by Good Morning America as one of the 10 best cookbooks in 2008. In addition to their 5 cookbooks, Meredith and Carla have also written together for publications such as Bon Appétit, Family Fun, Better Homes and Gardens, Chile Pepper andCoastal Living. For more information visit their website, www.MeredithandCarla.com.
For More Information, electronic materials, and to Request a review copy of the book, Contact:
Trina Kaye / The Lisa Ekus Group, LLC / 310-915-0970 / TrinaKaye@tkopr.com
EVERYDAY
Mediterranean Couscous Salad
Couscous can be a culinary lifesaver. It’s so quick to make – just 5 minutes and it’s ready to serve as a side dish, stuffing or in this case the foundation of a vegetarian salad. The mix of bell pepper, zucchini, chickpeas and pine nuts give this salad a Mediterranean feel, but it could just as easily swing into the Italian, French or California mood by substituting the vegetables, beans and herbs with whatever you have on hand.
Serves 6
Hands-on time – 30 minutes
Start to finish – 30 minutes
1⁄3 cup currants or raisins
1⁄4 cup extra virgin olive oil, divided
1-1⁄2 teaspoon salt, divided
1-1⁄2 cups couscous
1 red onion, cut into small dice
2 cloves garlic, minced
1 red bell pepper, seeded and cut into small dice
1 medium zucchini, trimmed and cut into small dice
3 tablespoons red wine vinegar
1 can (14 to 19 oz) chickpeas, drained and rinsed
1⁄2 cup finely chopped flat-leaf parsley leaves
1⁄3 cup pine nuts, lightly toasted
Salt and freshly ground black pepper
In a small saucepan over medium-high heat, bring 2 cups water to a boil with currants, 1tablespoon of the oil and 1 teaspoon of the salt. Stir in couscous. Remove from heat and let stand, covered, for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
In a small skillet, heat 2 tablespoons of oil over medium heat. Add red onion and sauté for about 6 minutes or until softened. Add garlic, bell pepper, zucchini and 1⁄2 teaspoon of salt and sauté for 2 minutes. The vegetables should still be crispy but tender. Stir vegetable mixture into couscous with vinegar, chickpeas, parsley, pine nuts, remaining oil and salt and pepper to taste. Serve cold or at room temperature.
Make Ahead: The salad can be made 1 day ahead and kept covered and refrigerated.
ENTERTAINING
Spiced Israeli Couscous and Chicken Salad
Warm spices of the Middle East like cinnamon, ginger, cumin and allspice come together to perfume this hearty main dish salad. Instead of the standard couscous, here we use the larger Israeli (sometimes called “pearl”) type of couscous, which gives a chewier texture to the dish. Shredded chicken, an array of colorful vegetables and fresh herbs make it a meal. Try serving it in hollowed-out tomatoes for the perfect luncheon entrée.
Serves 6
Hands-on time – 40 minutes
Start to finish – 40 minutes
1⁄3 cup golden raisins
1⁄4 cup extra virgin olive oil, divided
1 teaspoon salt
1 box (8.8 oz/250 g) Israeli couscous
1 red onion, cut into small dice
2 cloves garlic, minced
2 medium zucchini, cut into small dice
1 red bell pepper, seeded and cut into small dice
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground allspice
3 cups shredded cooked or deli-roasted chicken
1⁄4 cup pine nuts, toasted lightly
1⁄4 cup finely chopped fresh cilantro
1⁄4 cup finely chopped fresh mint
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
In a small saucepan over medium-high heat, bring 2 cups water to a boil with raisins, 1 tablespoon of the oil and salt. Stir in couscous and simmer for 8 minutes. Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and transfer to bowl.
In a small skillet, heat 2 tablespoons of oil over medium heat. Sauté red onion for about 6 minutes or until softened. Add garlic, zucchini, bell pepper, cumin, ginger, cinnamon and allspice and sauté for 2 minutes. The vegetables should still be crispy but tender. Stir vegetable mixture into couscous. Add chicken, pine nuts, cilantro, mint, remaining 1 tablespoon of oil and vinegar. Season with salt and pepper to taste. Serve cold or at room temperature.
Make Ahead: The salad can be made 1 day ahead and kept covered and refrigerated.
Recipes from the book may be reproduced with the following credit:
Excerpts from EVERYDAY TO ENTERTAINING
by Carla Snyder and Meredith Deeds © 2011 Robert Rose Inc. www.RobertRose.ca.
Reprinted with permission. All rights reserved.
__________________________________________________
The Lisa Ekus Group, LLC
57 North Street / Hatfield, MA 01038 / 413.247.9325 Phone / 413.247.9873 Fax
LisaEkus@LisaEkus.com /www.LisaEkus.com
“Promoting a World of Culinary Talent”
For Immediate Release:
Contact: Lisa Ekus
lisaekus@lisaekus.com
413.247.9325
(April 4, 2011) Renowned Cookbook author Elizabeth Andoh will be in Boston for two select events this month (April). Elizabeth is the author of several critically acclaimed and award-winning cookbooks on Japanese Cuisine, the most recent of which is KANSHA: Celebrating Japan’s Vegan and Vegetarian Traditions (Ten Speed/ October 2010/$35). The spirit of kansha, though deeply rooted in Japanese Buddhist philosophy, can be experienced and practiced by anyone, anywhere. One way to demonstrate appreciation in the kitchen and at table is to use food fully, with no waste and that is the theme of these events.
Elizabeth is recognized as the foremost American authority on Japanese cuisine. She served as Gourmet Magazine’s Japan correspondent for many years, has contributed dozens of pieces to The New York Times Travel Section, and has written a series for several of Japan’s leading English Language Publications.
On Thursday, April 14, from 4:30-6:00 PM Elizabeth will give a talk and tasting to at the BU Gastronomy Program. The subject of the talk (and the tasting) is Kansha, an appreciation for nature’s bounty. Those wishing to attend should call 617 353-9852 or email cularts@bu.edu. Attendance is limited and RSVP is required.
On Saturday, April 16 from 1-3pm Elizabeth will offer a cooking demo and tasting at O YA on 9 East Street in Boston, MA. Hosted by Chef’s Collaborative and Chef Tim Cushman of O YA, this event is free to Chef’s Collaborative members and $15 for non-members. Space will be limited and interested attendees are encouraged to RSVP as soon as possible: melissa@chefscollaborative.org or 617-236-5286.
ABOUT O YA RESTAURANT
o ya is a contemporary Japanese restaurant located in an almost 100-year old fire station in the historic Leather District of Boston. The menu is izakaya-style, which consists of a variety of small plates and is designed to encourage exploring a variety of flavors throughout the meal. The extensive menu includes creative nigiri-style sushi and sashimi, as well as a variety of cooked dishes, like luxurious wagyu beef, kurobuta pork, and poulet rouge chicken. A chef’s tasting menu, or omakase, is also offered, and consists of 17 plus courses. An extensive list of premium sakes is served.
Chef Tim Cushman and his wife, Sake Sommelier, Nancy Cushman have owned o ya restaurant for four years. o ya has received numerous national and local accolades.
—————-
Thursday, April 14, 2011
4:30 – 6 PM
Presentation & Tasting
Boston University
808 Commonwealth Avenue, Room 109
Phone: (617) 353-9852
Email: cularts@bu.edu. Attendance is limited.
This event is free but RSVP required.
Saturday, April 16, 20111 – 3 pm
Cooking Demo & Tasting for chefs & other food professionals
O YA
9 East Street, Boston, MA 02111
Phone: (617) 654-9900
Email: Melissa Kogut
RSVP is encouraged as space is limited.
|
|
|
||
Introducing Amaranth & KañiwaSuper Grains from Roland® |
||
 |
||
| Read More→ |
|
|
||
Put Spring in Your Step with Snappy Dijon Mustard from Roland® Foods! |
||
 |
||
| Dijon Mustard &Dijon Mustard Grained with Wine American Roland Food Corporation March 2011 twitter.com/#!/rolandfoods facebook.com/RolandFoods.Page Contact: Corinne Fay |
Spring 2011 Cookbook CatalogFrom The Lisa Ekus Group |
||
| Read More→ |
SIMPLY ZOV
Rustic Classics with a Mediterranean Twist
By Zov Karamardian
Zov’s Publishing
January 2011
$39.00/hardcover
ISBN: 978-0-9759558-2-6
Contact: Trina Kaye
The Lisa Ekus Group
310.915.0970
TrinaKaye@tkopr.com
Create fresh and easy meals any night of the week with
Simply Zov: Rustic Classics with a Mediterranean Twist
By Zov Karamardian
Every home-cook hopes to create fresh and inspiring dishes for every meal. But what most of us lack is time. With Zov Karamardian’s new book, the tempting world of garden-fresh cooking is easier than ever without spending hours in the kitchen. As a follow up to her best-selling cookbook, Zov: Recipes and Memories from the Heart, the acclaimed chef and restaurateur has published SIMPLY ZOV: RUSTIC CLASSICS WITH A MEDITERRANEAN TWIST (Zov’s Publishing; January 2011; $39.00/hardcover; ISBN: 978-0-9759558-2-6). Offering a simple and easy approach to cooking, Simply Zov provides clean and satisfying meals for busy people.
SIMPLY ZOV
Rustic Classics with a Mediterranean Twist
By Zov Karamardian
Zov’s Publishing
January 2011
$39.00/hardcover
ISBN: 978-0-9759558-2-6
Contact: Trina Kaye
The Lisa Ekus Group
310.915.0970
TrinaKaye@tkopr.com
Create fresh and easy meals any night of the week with
Simply Zov: Rustic Classics with a Mediterranean Twist
By Zov Karamardian
Every home-cook hopes to create fresh and inspiring dishes for every meal. But what most of us lack is time. With Zov Karamardian’s new book, the tempting world of garden-fresh cooking is easier than ever without spending hours in the kitchen. As a follow up to her best-selling cookbook, Zov: Recipes and Memories from the Heart, the acclaimed chef and restaurateur has published SIMPLY ZOV: RUSTIC CLASSICS WITH A MEDITERRANEAN TWIST (Zov’s Publishing; January 2011; $39.00/hardcover; ISBN: 978-0-9759558-2-6). Offering a simple and easy approach to cooking, Simply Zov provides clean and satisfying meals for busy people.
Roland Foods, a specialty food importer for more than 77 years, will once again be attending the Fancy Food Show from January 16-18, 2011. Please stop by Booth #872 to check out Roland Foods’ impressive variety of over 1700 products, and to learn about exciting new food industry trends, such as the popularity of alternative grains and seemingly endless interest in traditional Italian food.
Leading this trend is a line of all-natural, flavored quinoa this year. 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 quinoa’s subtle flavor. If you’ve never been won over by the taste of quinoa, or if you’re simply looking to add some zest to tried and true quinoa recipes, come by Booth #872 to see the new flavored quinoa for yourself.
New flavors from Roland Foods include
- Roasted Garlic Quinoa
- Garden Vegetable Quinoa
- Black Bean Quinoa
- Toasted Sesame Ginger Quinoa
- Mediterranean Quinoa
Also on display at the Roland Foods booth (#872) will be the Don Bruno line of classic Italian pastas and sauces. Part of a rich Italian tradition, pasta is one of the most ubiquitous grains served in homes and the finest restaurants worldwide. Don Bruno Traditional Artisanal Pasta and Pasta Sauce reflect the history, culture and standards set by Italy’s most discerning chefs.
Pasta Shapes include
- Rigatoni
- Spaghettoni
- Paccheri
- Penne
- Fusilloni
- Gnocchi
Sauces Include
- Marinara Sauce
- Arrabbiata Sauce
- Sicilian Gravy
- Vodka Sauce
The culinary experts at Roland Foods stay ahead of the culinary curve for both foodservice and consumers and are available to speak with you about current trends and interests. Please let us know if you are interested in making an appointment to speak with one of our experts about our products. We look forward to seeing you in San Francisco!
Chef Kevin Gillespie
HATFIELD, MA – February 22, 2010 – The Lisa Ekus Group, LLC is pleased to announce that award-winning Chef Kevin Gillespie has signed on with their agency, representing the literary, spokesperson, and endorsement deals for Gillespie. A Georgia-native, Kevin Gillespie is executive chef and co-owner at Woodfire Grill, and was voted “Fan Favorite” of Bravo’s Emmy and James Beard Award-winning series “Top Chef” for the show’s sixth season in Las Vegas in 2009. Proving to be a top contender by winning the greatest combined number of “Quickfire Challenges” and “Elimination Challenges,” he stood out as one of this season’s final three chef-testants who competed for the “Top Chef” title in Napa Valley. Kevin’s commitment to the use of fresh, organic and sustainable ingredients in all of his dishes is evident in every episode and throughout his menu. Read More→
Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com
Chase Away Winter Chills with a Warm Bowl of Homemade Soup
The Culinary Institute of America expands and updates one of their most popular cookbooks with the launch of The New Book of Soups.“Soup can be the perfect antidote for whatever ails you and they are the perfect fit for our busy lives. The New Book of Soups gives readers just what they need: lots of soups to enjoy, plenty of instruction to make the unfamiliar familiar, and gorgeous photos that will have you searching for a spoon.”
Cat Cora, executive chef at Bon Appétit magazine and Food Network Iron Chef
When it’s cold outside nothing warms us up faster than a bowl of soup. And if it’s homemade, that makes it even better. Today it is possible to create a soup to suit every mood and menu… from delicate broths and steaming purées, to stews that warm you to the bone and chowders as fresh as a seaside morning. Whether it’s hot or cold, the first course, or the centerpiece of a meal, soup has the power to soothe the soul. Read More→
Contact: Trina Kaye
310.915.0970
trinakaye@tkopr.com
Everything you need to know to plan the ultimate celebration, from a child’s birthday party or holiday get-together to an all-out bash, is in The Entertaining Encyclopedia.
Entertaining friends and family is one of the best gifts you can give them; parties are the stuff of memories, and far more valuable than anything you can buy. And one of the best gifts you can give yourself is to learn how to enjoy your own parties, making them more fun for everyone. With THE ENTERTAINING ENCYCLOPEDIA: ESSENTIAL TIPS AND RECIPES FOR PERFECT PARTIES, author Denise Vivaldo has provided 200 of her carefully tested recipes and hundreds of time-proven party ideas and tips, making this book THE go-to guide for entertaining. Read More→
THE NEW “BATTER UP KIDS COOKING SHOP” IS THE ONE-STOP SHOP FOR COOKING WITH KIDS!
Contact: Barbara Beery
Batter Up Kids, Inc.
barbara@batterupkids.com
Phone: 512.342.8682
After writing countless kids’ cookbooks, appearing dozens of times on national TV, and aiding top brands in promoting kids’ cooking, Barbara Beery is embarking on a brand new adventure for kids interested in the culinary world: www.kidscookingshop.com. Batter Up Kids Cooking Shop is a culinary website just for kids, where families can discover the culinary tools needed to help their aspiring young chefs become successful in the kitchen. Read More→
by Judith Fertig
Robert Rose, Inc.
October 2009
$24.95/paperback
full-color photography throughout
ISBN-13: 978-0778802112
by Chris and Idie Hastings with Katherine Cobbs
Running Press
October 2009
$35/hardcover
full-color photography throughout
ISBN-13: 978-0762435524
by Elena Kostiokovitch
forewords by Umberto Eco and Carol Field
translated by Anne Milano Appel
Farrar, Straus and Giroux
October 2009
$30.00/hardcover
photographs
ISBN: 978-0374289942
by John Coletta with Nancy Ross Ryan
Robert Rose Inc.
October 2009
$24.95/paperback
Full-color photography throughout
ISBN-13: 978-0778802211
by Giuliano Hazan
Stewart, Tabori & Chang
September 2009
$27.50/hardcover with jacket
full-color photographs throughout
ISBN-13: 978-1-58479-807-1
by Lauren Ulm
Health Communications, Inc.
September 2009
$18.95/paperback
full-color photography
ISBN-13: 978-0757313806
by Kamal Al-Faqih
Three Forks
September 2009
$24.95/hardcover
photographs
ISBN-13: 978-0762752782
by Judith Finlayson
Robert Rose, Inc.
September 2009
$24.95/paperback
full-color photographs throughout
ISBN-13: 978-0778802242
by George Geary
Robert Rose, Inc.
September 2009
$24.95/paperback original
16 full-color photos
ISBN-13: 978-0-7788-0227-3
by Gianni Scappin and Vincenzo Lauria, the Culinary Institute of America
Lebhar-Friedman
August 2009
$29.95/hardcover
full-color throughout
ISBN-13: 978-0-86730-928-7
by Dr. Joe Luciani
Wiley
May 2009
$24.95/hardcover
ISBN-13: 978-0-470-32505-6
by Karen Adler and Judith Fertig
Robert Rose
May 2009
$24.95/trade paperback
full-color photographs
ISBN-13: 978-0-7788-0212-9
by Jean Duane
Alternative Cook, LLC
May 2009
$24.95/Trade Paperback Original
full-color photographs
ISBN-13: 978-0978710903
By Pat Crocker
Robert Rose
April 2009
$24.95/trade paperback
full-color photographs
ISBN-13: 978-0-7788-0217-4
by Dean Rucker with Marah Stets
Photography by Quentin Bacon
Clarkson Potter
April 2009
$40.00/hardcover
Full-color photographs throughout
ISBN-13: 978-0307450791
by Nava Atlas
Fireside/Simon & Schuster
April 2009
$12.00/paperback
Full-color illustrations throughout
ISBN-13: 978-1-4165-9250-1
Contact: Nava Atlas
845.489.6597
navaatlas@mac.com
An offbeat gift for any occasion — from holidays to birthdays, from weddings to divorce – no wife will read this book without recognizing her life in these “recipes”! Read More→
By Bal Arneson
Whitecap Books
March 2009
$29.95/Softcover with flaps
illustrated
ISBN-13: 978-1-55285-948-3
Contact: Alex’s Lemonade Stand Foundation
Gillian Kocher
610-649-3034, 646-209-3252 (cell)
Gillian@alexslemonade.com
World-Class Chefs Converge on Philadelphia to Cook for Childhood Cancer Cures during the Fourth Annual Great Chefs Event Benefiting Alex’s Lemonade Stand Foundation, Wednesday, June 17, 2009
Chefs from across the nation to bring their culinary expertise to the fight against childhood cancer
PHILADELPHIA, PA (February 2009) – In an effort to cook for childhood cancer cures, over twenty world-class chefs will come together in the City of Brotherly Love on Wednesday, June 17, 2009 for the Fourth Annual Great Chefs Event to benefit Alex’s Lemonade Stand Foundation for Childhood Cancer. The event will once again be hosted at Osteria restaurant, 640 North Broad Street, under the tutelage of Marc Vetri, Jeff Benjamin, Jeff Michaud and their newly created Vetri Foundation for Children (VFFC). The Great Chefs Event will be the first event held under their newly formed VFFC, which will be used to support Alex’s Lemonade Stand Foundation and other child oriented charities.
Much like Alex’s Lemonade Stand Foundation which emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott, The Great Chefs Event came from humble beginnings. What started out as a small tasting at the Restaurant School in Philadelphia, has grown into a nationally recognized event, with world-class chefs traveling from all corners of the country to cook for the over 500 attendees. The event allows those in attendance to walk around and mingle, while tasting all the fantastic fare the chefs have to offer. In 2009, the Great Chefs Event will include more chefs, and the addition of VIP tickets for those who wish for an extra special evening. VIP tickets will be available for $400 each, while regular tickets are $250.
According to Liz Scott, Alex’s mom, “Alex’s Lemonade Stand Foundation is constantly amazed by the chefs participating in the annual event, especially the enthusiasm and dedication to the fight against childhood cancer that they embody.”
Jeff Benjamin says, “The Great Chef’s Event is the ideal venue for us to increase awareness of childhood cancer nationwide. The event allows to us to continue Alex’s dream, taking important steps toward the cures we so desperately seek, one plate at a time.”
Known as an event featuring small plates for big appetites, The Fourth Annual Great Chefs Event will once again feature Tom Colicchio, renowned chef and head judge on Bravo’s Top Chef; as well as several new famous faces including Michael Symon, former host of Dinner Impossible and Bobby Flay of The Food Network. Several of the other participating chefs are James Beard Award winners and nominees, including host chef Jeff Michaud of Osteria, Daniel Stern of Gayle/Rae Restaurant; Brad Spence of Vetri; Clark Fraiser & Mark Gaier of Arrows/MC Perkins Cove/SummerWinter in Maine; and Paul Kahan of Blackbird/Avec in Chicago, among others. (A complete list of confirmed 2009 chefs is included below)
Guests will have the opportunity to meet and greet all of the world-class chefs while enjoying their food and wine, all prepared in front of their eyes.
For information on how to become a sponsor, contact Cynthia Ellis at Alex’s Lemonade Stand Foundation, Cynthia@AlexsLemonade.org or (866) 333-1213.
For tickets and more information, visit www.AlexsLemonade.org or call 610.649.3034.
About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). At the age of 4, Alex announced that she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Since Alex held that first stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of volunteers across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation, a registered 501(c)3 charity, has raised more than $25 million towards fulfilling Alex’s dream of finding a cure, funding over 80 research projects nationally.
Participating Chefs for the Fourth Annual Great Chefs Event to Benefit Alex’s Lemonade Stand Foundation, Wednesday, June 17, 2009:
* Kiong Bahn, Twenty Manning, Philadelphia
* Dan Barber & Josh Lawlor, Blue Hill at Stone Barns, Pocanticos
* Franklin Becker, New York
* John Besh, Restaurant August/Besh Steak/Luke/La Provence, New Orleans
* Chris Bianco, Pizzeria Bianco, Pane Bianco, Bar Bianco, Phoenix
* Tom Colicchio, Host of Top Chef, Craft Restaurants
* Bobby Flay, Food Network Star, Mesa Grill Restaurants
* Clark Fraiser & Mark Gaier, Arrows/MC Perkins Cove/SummerWinter, Ogunquit, Maine
* Neil Fraser, Grace, Los Angeles
* Katsuya Fukushima, Café Atlantico , Washington D.C.
* Jose Garces, Amada /Tinto/Chifa/Distrito, Philadelphia
* Suzanne Goin, Lucques/ A.O.C., Los Angeles
* Paul Kahan, Blackbird/Avec, Chicago
* Lachlan Mackinnon-Patterson and Bobby Stuckey, Frasca Food and Wine, Boulder, Colorado
* Joseph Manzare, Zuppa/Globe/Tres Agaves/Pescheria, San Francisco
* Masaharu Morimoto, Morimoto, Philadelphia
* Jeff Michaud, Osteria, Philadelphia
* Emilio Mignucci, DiBruno Bros., Philadelphia
* Luke Palladino, Bragozzo, Pompano Beach
* Eric Ripert & Jennifer Carol, 10 Arts, Philadelphia
* Marco Rossi, Osteria Le Cantine D, Bergamo, Italy
* Bryan Sikora, Talula’s Table Restaurant, Kennett Square, Pennsylvania
* Michael Solomonov, Zahav, Philadelphia
* Brad Spence, Vetri, Philadelphia
* Daniel Stern, Gayle/ Rae Restaurant, Philadelphia
* Michael Symon, Loya/Lolita/Host of Dinner Impossible, Cleveland
* Sue Torres, Suenos, New York
* Marc Vetri, Vetri/Osteria, Philadelphia
* Rocco Whalen, Fahrenheit Restaurant, Cleveland
***All chefs have graciously donated their time, food and talent to the cause, with many closing their restaurants to participate in this event***
by Barbara Passino
The Gerald & Marc Hoberman Collection
March 2009
$40.00/hardcover
Full-color photographs throughout
ISBN-13: 978-1919939551
Contact: Lisa Ekus
413.247.9325
LisaEkus@lisaekus.com
Dear Editors and Friends:
Last week Phil the groundhog saw his shadow, thereby forecasting six more weeks of winter – we hope this new collection of cookbooks will make the time fly.
This season’s titles from our literary agency and public relations firm do not include groundhog (although one lives under our office!) but range from a new barbecue and grilling collection to tips for improving your kitchen’s “cookprint” as well as several creative kids culinary books, a saucy satirical cookbook, and more great books. We are especially pleased to include a deliciously photo-rich new book (chocolate, anyone?), and The Great Chefs Event, raising money towards a cure for childhood cancer on June 17.
The catalog, with detailed descriptions, sample recipes, cover images, author bios, and PR contact info, is viewable at http://lisaekus.com/catalog.asp. Members of the media may request review copies with the easy Review Copy Request Form checklist.
Other news from The Lisa Ekus Group
- We are now on Twitter.com — promoting great culinary talent and offering tips, and industry updates in 140 words or less. Find and follow us (free) at www.twitter.com/lisaekus.
- Along with television producer and author, Virginia Willis, Lisa is now offering a new program: Honing Your Edge: Cutting Edge Media Skills for Culinary Professionals. Details available here.
Warm wishes!
~ Lisa Ekus and Team
Month-long Festival Debuts in March
Press Contact: Eugenie Sills
413-528-5303
esills@thewomenstimes.com
Great Barrington, Massachusetts: The Berkshires are well known for festivals celebrating arts and culture, from the world-class dance festival at Jacob’s Pillow to the Boston Symphony Ochestra’s season at Tanglewood. In recent years, the summer season has been extended, with offerings beginning as early as May and extending into the fall. But a festival in March?
This year, during a month known colloquially as mud season, the Berkshires will boast a full line-up of film screenings, exhibitions, performances, talks and more to entertain locals, weekenders and visitors to the region. More than 60 events at 30-plus venues comprise the First Annual Berkshire Festival of Women in the Arts, the month-long, countywide festival planned for March 2009.
Presented by The Women’s Times, the festival will include diverse programming that ranges from the historical to contemporary, traditional to radical, political to apolitical. Venues run the spectrum from the Berkshires’ most established cultural organizations — e.g., Mass MoCA, the Norman Rockwell Museum and Shakespeare & Company — to new and improvised locations. There are opportunities for festival-goers to examine the role of women in the arts, celebrate the achievements of women artists or simply enjoy a diverse cross-section of artistic work. The festival’s full schedule can be viewed at http://www.thewomenstimes.com
The festival will have two signature events:
* The Eighth Annual International Women’s Day conference will be held on March 6-7th at Bard College at Simon’s Rock, with the theme: The Power of Women in the Arts. Featured speakers include Carol Gilligan, Karen Allen, Kristin Jones, Martha Richards and Susan Fisher Sterling, Executive Director of the National Museum of Women in the Arts. (The conference and festival are related, but separate entities.)
* The First Annual Festival awards, She’s Got Moxie! will be presented by The Women’s Times. The awards will recognize the individual contributions of selected honorees and celebrate the power of Berkshire women in the arts. A gala and presentation of awards will be held on March 13th at Founders’ Theatre at Shakespeare & Company. (Honorees to be announced in early February.)
Jennifer Browdy de Hernandez, who directs an annual International Women’s Day conference at Bard College at Simon’s Rock in Great Barrington, conceived of the festival last summer as a way to expand on the rich topic chosen for the 2009 conference: The Power of Women in the Arts. “We have an incredible wealth of talented women in the arts in the Berkshires who ought to be recognized and celebrated for the powerhouse force they are,” she says of her desire to create a larger happening.
Browdy de Herandez brought the festival idea to The Women’s Times last fall. “We’ve had a great time working with Jenny and moving the festival forward,” said Eugenie Sills, founder and publisher. “The Women’s Times has always cast a spotlight on women’s art, women artists and women working behind the scenes. A few years ago, we began an annual feature in our Summer Arts Preview called Where the Women Are-and Aren’t. This March, the answer will be resounding: everywhere in the Berkshires!”
For more information, contact Eugenie Sills by phone at 413.528.5303 or by email at esills@thewomenstimes.com
by Dusha Bateson and Weslie Janeway
Glitterati Incorporated
November 2008
$35.00/hardcover
ISBN-13: 978-0-9801557-3-0
by Virginia Willis
Ten Speed Press
May 2008
$32.50/hardcover
Full-color photographs throughout
ISBN-13: 978-1580088534
by Julie Biuso
Julie Biuso Publications, LLC
April 2008
$19.95/softcover
Full-color photography
ISBN-13: 978-0-615-169514
