| Mother's Day Unique Gift Idea Features Lobster Feast For Mom
"Mom's Magnificent Lobster Feast" gift package makes a unique gift just in time for Mother's Day. New gift idea features sweet lobster tails, crab cakes and chocolate cake. Chicago, IL (PRWEB) April 24, 2007 -- Mother's Day just got a little tastier with a great new gift idea from Lobster Gram - "Mom's Magnificent Lobster Feast". Featuring sweet, cold water South African lobster tails , luscious Premium Crab cakes, and even a Chocolate Heart cake for dessert, "Mom's Magnificent Lobster Feast" is a unique and delicious gift for your Mom, special someone or seafood lover. Sales of this very limited-time offer are expected to be high for Mother's Day, especially with the extra coverage it is getting as a feature on the Lobster Gram website. "Lobster Gram is continually striving to achieve fun and unique gift ideas of a variety of gourmet baskets for its customers, to ensure we have something to offer for every occasion, and our "Mom's Magnificent Lobster Feast" is a great example.
Adventures In Vegetarianism
In her editor's letter in the April issue of Gourmet magazine, Ruth Reichl announces the arrival of a new feature devoted to hearty vegetarian recipes. With more and more restaurants offering a variety of vegetarian and even vegan dishes on their menus, in combination with the growing concern for environmentally-friendly living, the appeal of fresh, locally-grown, seasonal vegetables and legumes is suddenly extremely important in the food world. I recently decided I had better give in to the trend and veg out. Okay, it wasn't a conscious decision - I was on my second date with the boyishly charming Mr. I'minlikewithyou and he invited me to dinner at his favorite vegan place in San Francisco, Millennium. He promised me it was haute vegan cuisine with not even the slightest hint of hippie and an atmosphere that was chic, sophisticated, and elegant; boy was he right.
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.
Green salad has tasty dressing
I love fresh, green salads especially in the spring and summer months and lately have been experimenting with new combinations of ingredients and new dressings or vinaigrettes.
I enjoy reading recipes and looking at magazine photos and imagining the taste of that plump red tomato or the leafy green lettuce leaf covered with a shiny dressing. Yum.
I've even been thinking ahead to summer salads while planning my container garden. I'm impatiently waiting for a package of grape tomato seeds and a package of Early Girl tomatoes to germinate so I can transfer them to an outdoor pot. I'm also waiting for the weather to warm so I can move six gourmet lettuce plants to an outdoor planter. It will be nice to move my emerging garden from our dining table!
And if I can figure out the best variety to buy, I'll also be planting some red bell peppers, and maybe some green ones as well.
Come On, Have a Taste!
There is only one day left to send your palate off to paradise, and Saturday is the ticket as the Taste of Vail continues with cooking, wine seminars and the Grand Tasting and Dance. The Taste hit turbo drive on Friday with the Mountaintop picnic, in which dozens of the valley’s most exquisite restaurants offered exotic and delicious dishes and wineries handed out samples of their most coveted reserves. The desserts topped the treat totem for us. Vail Gourmet Cookie CO. had plenty of people loitering around its baskets of mint chocolate shortbreads and caramel-injected brownies while Chap’s dished out mini limoncello custard cakes with blueberry compote. You’re drooling, aren’t you?The savory offerings ranged from fish tacos to Colby meatballs to brie soup with truffles.If any of this sounds appealing, here’s what’s left to taste on Saturday, April 14.9:30 to 11 a.m.: The Food Network’s Michael Chiarello demonstrates the art of Southern Italian Cuisine at the Lionshead Marriott12 to 1:30 p.m.: Spanish Wine Seminar discussion and tasting of Spain’s comeback into the world of indulgent grape beverages at the Lionshead Marriott.2:30 to 4 p.m.: Grape nuts will have a ball with this rare chance to taste eight vintages from Domaine Louis Latour at the Vertical Tasting; Lionshead Marriott.7 p.m.
Give us the finger-lickin'
So why are we thinking about barbecue in this frigid weather? How could we not? It's everywhere: Gourmet magazine recently touted Chicago's saucy sensation Smoque. Sheffield's is about to launch its own smokehouse. Even Carson's is expanding in Lincoln Park. To get you up to speed, we did a quick survey of top 'cue spots.
Lem's Bar-B-Que-House
The 'hood: Chatham
The scoop: This cue-stitution, started in 1953, has been slathering on sauce at this locale since 1967. "It's all in the sauce," says 78-year-old James Lemon, brother of the founders.
The meat: Sorry, brisket fans, only chicken and pork here.
The sauce: Mother Lemon's recipe from Mississippi, modified to fit Chicago tastes
The smoke: hickory, oak and charcoal
The special: None; but you can get a gallon of the famous sauce for $15.
Different mushroom flavors call for different cooking styles
Mushrooms get a bad rap. They're more than just lawn nuisances. Most don't bring on psychedelic hallucinations. And they're definitely more than mere pizza toppers. Specialty varieties of fungi delicacies are becoming more popular -- and it's not just the now commonplace shiitake and portobellas. Some of the different ones include oyster, beech, enoki, maitake and morel. According to Bart Minor, president of the Mushroom Council, exotic varieties are growing the fastest in popularity, but they only represent a small volume, based on a poll conducted by the National Restaurant Association in 2006. "Oyster mushrooms, beech mushrooms, enokis and maitakes are becoming increasingly popular," he said. Steve Farrar, operations manager for Golden Gourmet Mushrooms in San Marcos, which produces maitake, king trumpet and white and brown beech mushrooms said the fungi work well in the place of meat.
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