| Wine. Dine. Donate
Epicurious.com, the premier award-winning website for people who love to eat, announces the second annual Wine. Dine. Donate restaurant series to mark National Hunger Awareness Day-- Tuesday, June 5, 2007 -- with a weeklong series of benefit dinners held at five of the country's top restaurants. Epicurious.com's editor-in-chief Tanya Steel will host each dinner, which will feature courses cooked by the host chef and celebrity chef friends. Proceeds will benefit each city's local food bank through America's Second Harvest, the nation's largest charitable hunger-relief organization. This year's restaurant series schedule is: For more information and to purchase tickets to the dinners, visit http://www.epicurious.com/donate Epicurious.com, a CondeNet site, is a premier award-winning food Web site, which incorporates more than 30,000 professionally tested recipes from the premier brands in food journalism, Gourmet and Bon Appetit magazines, as well as web-exclusive original recipes from top chefs and cookbook authors around the world.
Two large gourmet markets will test DM's appetite
There's an explosion of artisan breads, organic fruits and vegetables, exotic cheeses and a selection of homemade gourmet dishes with hard-to-pronounce names happening in the metro.
Specialty and gourmet foods have long been available in small shops in Des Moines, like sausage at Graziano Bros., durian fruits at Double Dragon Food Market on Second Avenue and pierogis (Polish dumplings) at European Flavors in Windsor Heights.
But now two new shops will offer foodies new outlets for hard-to-find ingredients, natural and organic foods and extensive wine selections.
Popular in larger cities and on the East and West Coasts, large gourmet shops like the Market at Jordan Creek and Gateway Market are popular because more people want organic and natural foods, which these types of markets specialize in, said Jerry Fleagle, president of the Iowa Grocery Industry Association.
Clarkson Students Partner with Scoopuccinos, St. Lawrence ...
Freshmen enrolled in Clarkson University's School of Business class in entrepreneurship have learned and applied the concept of "innovative adaptation" in the launch of their new business, Piece of Cake. Three months after their grand opening in Clarkson's Cheel Arena complex, Piece of Cake broke even from the sale of gourmet desserts, specialty coffees, teas and drinks, as well as other delectable sweets. The business is open during the evening hours and saw significant business during hockey games. The company has also developed an on-campus delivery service and delivers gift baskets on campus. Innovative product line; not necessarily, but the fact these students have partnered with local Potsdam businesses, including Scoopuccinos and the new St. Lawrence Chocolates, is a unique approach to the course requirement to launch a student-run business during their first year at Clarkson.
Trompe L'Oeil Egg
With Easter dinner just a few days away, here is a recipe for a fanciful dessert for trompe l'oeil eggs from the April issue of Gourmet magazine. Trompe L'Oeil Egg FOR SHELLS: 8 jumbo eggs 2 teaspoons distilled white vinegar FOR LEMON PUDDING: 1 tablespoon cornstarch 1/4 cup sugar 1 cup half-and-half 2 tablespoons fresh lemon juice 1 tablespoon unsalted butter FOR LEMON CURD: 1/2 teaspoon finely grated fresh lemon zest 1/4 cup fresh lemon juice 1/4 cup sugar 3 reserved jumbo egg yolks 2 tablespoons unsalted butter, cut into small pieces To open and sterilize eggshells, remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in bowl for lemon curd. Reserve remaining whites and yolks for another use.
Boeckman: Gateway Market opening for business
Next Tuesday is the scheduled opening day for the Gateway Market, the European-style market located on the former site of the Metro Market, at Woodland Avenue and Martin Luther King Jr. Parkway.
Among the market's products and services are gourmet specialty food items; fresh meats, including those from Niman Ranch, and a butcher; fresh seafood and sushi; a cheese and olive bar; a wine and beer shop with a wine-tasting bar; catering and delivery; prepared salads and entrees and takeout meals; a coffee bar; and a 120-seat cafe where meals will be served. Cafe patrons can order frittatas and breakfast sandwiches; salads and sandwiches; pizzas and pasta and other daily seasonal entrees.
South Union Bakery has relocated its baking operation to the site and will be supplying at least 12 types of breads for the market.
The dish: Guilt-free treats
A Christchurch mother is banking on her organic biscuit venture striking a chord with other parents wanting to find healthy snacks for their families. Michelle Blakely became so frustrated she couldn't find her son Connor biscuits free from additives, trans fats and MSG, that she decided to manufacture her own. She worked with a food technician for two years to come up with the recipes for her Wildlife Downunder range which has just become the first children's biscuit to get the Heart Foundation Tick. Along the way, her husband joined the business and the couple sold their house to fund it. Michelle also enlisted the help of a leading paediatrician and nutritionist to refine her recipes and, most importantly, did plenty of taste testing on small subjects. No artificial ingredients, refined white sugar or dairy are included in the recipes, honey is used for sweetening and fibre content is high.
Tnuva USA Introducing Healthier Holiday Products
During the past year, Tnuva USA has been setting the trend in the kosher consumer marketplace by rolling out a series of premium 0 grams trans-fat and low-fat dairy products. Thus, the forthcoming Passover holiday season presents a unique culinary challenge, with Tnuva seeking to minimize holiday gorging by targeting consumers who are looking to enjoy a wide range of products that are a delight for the palate, yet light on the waistline. .
Pass the Gourmet Salt
If you salted your fries at lunch yesterday, that might mean they've taken on any number of flavors or colors. Gone are the days when salt was simply salt.
Now gourmet chefs in homes and restaurants are using many varieties of sea salts to enhance the flavors and finish of their food -- including pink Hawaiian, Portuguese, French, gray, smoked, ginger and truffle salt. .
|
