| Experience Wine Country Website is Geared to Growing Body of Wine ...
The Travel Industry Association's recent report reveals there is a strong and growing body of travelers interested in culinary and wine related travel. The website experience-wine-country.com aims to help these travelers plan their wine tours. (PRWEB) March 2, 2007 -- In a recent report put together by the Travel Industry Association, Gourmet Magazine and the International Culinary Tourism Association, it was found that culinary and wine related tourism is booming.
These mostly younger, educated and financially well off travelers increasingly seek out wine and food festivals when choosing their destination. They want to really experience the local flavors by immersing themselves in unique dining, wine tasting and other activities.
The website www.experience-wine-country.com aims to help these travelers plan their wine country tours.
Kishke, Culture, and Celebrity Chefs: A Conversation with the Food ...
Five minutes into our meeting in the kitchen of his Park Slope, Brooklyn home, food writer Arthur Schwartz offered me a bowl of still warm, homemade applesauce. “I used my grandmother's recipe," he said, describing a rather short list of ingredients (“It's just apples and a little sugar") and the antique chinoise (a conical kitchen strainer) he had used to smooth out any identifiable chunks of apple. “I like adding a little ginger to my applesauce," I said. “Yes, but then it wouldn't be my grandmother's," he answered, not missing a beat. During the course of my guided Jewish culinary tour of Brooklyn, Schwartz shared his views on everything from contemporary food culture (including aversions towards celebrity chefs like Mario Batali and Bobby Flay as well as expensive martinis – opinions I definitely share) to the state of Jewish cuisine in New York City (mostly dismal) to the trouble with contemporary food writing (according to Schwartz, many young food writers are not – excuse the pun – worth their salt).
Top Irish and American Chefs Create a Gourmet Moveable Feast in ...
BOSTON, MA -- (MARKET WIRE) -- 03/02/07 -- Six of Ireland's best chefs are traveling to Boston this St. Patrick's Day season to showcase New Irish Cuisine, an innovative style of Irish cooking that is making Ireland a fashionable spot in culinary circles. The culinary tour is being sponsored by Tourism Ireland and the Boston Irish Tourism Association as a way of promoting travel between Massachusetts and Ireland in 2007 while conveying the high standards of cuisine in both places. Other partners include Aer Lingus, Guinness, Michael Collins Whiskey, The Irish Dairy Board, Tommy Moloney's Irish Meats and local companies Hurley's Irish Breads and Mannion's Bakery. The Irish chef delegation includes chefs Noel McMeel of Castle Leslie, County Monaghan; Ed Cooney, Merrion Hotel, Dublin; Mark Donohue, Adare Manor, Limerick; Patrick McLarnon, Francesca's Restaurant, Dublin; Kevin Thornton, Thornton's Restaurant, Dublin; and Barry Wallace, Glenlo Abbey Hotel, Galway.
Ahimsa is TrimSpa for vegans
I've always imagined the invention of cuisine following the invention of fire in close succession. A caveman experimenting with sticks creates the first blaze, unto which his wife immediately throws a chunk of boar and voila — a culinary trajectory you can trace right to pot roast! But Ahimsa, New Haven's new raw-food vegetarian restaurant, seemed like an interesting detour, and, open-minded, New-Age vegetarian that I am, it appeared to be a welcome reprieve from the carnivorous world of Yale Dining Services. However, veggie friendly is not necessarily hunger abating, and as Ahimsa proves, hippy food politics can only go so far in terms of flavor. Ahimsa is located in a large ground floor space on the corner of Chapel and Howe streets. With sexy candle lighting and silk scarves partitioning the tables, Ahimsa seems the perfect date setting for an enlightened hipster love affair.
Standex Announces Formation of “Cooking Solutions” and ...
"In fact, the Refrigerated Solutions Group and Cooking Solutions Group have reached a critical mass of more than $155 million and $100 million in annualized sales, respectively. As a result, we are aligning the majority of our food service equipment operations into two "solutions" groups in order to better leverage the growth and cost synergies both within and between the "hot" and "cold" sides of the business. We plan to grow the Refrigerated Solutions Group and the Cooking Solutions Group by providing innovative products to meet the needs of our food service customers." The Standex Cooking Solutions Group will be led by Hylton Jonas and will include the BKI, APW Wyott, Bakers Pride and BevLes businesses. BKI produces heating and holding equipment, including combi-ovens, pressure fryers, rotisseries and hot cases.
Websites Dangerous to Those with Eating Disorders
This week is National Eating Disorder Awareness Week. While thousands across the country are working to spread the message about the dangers of anorexia, bulimia and binge eating, there's another group out there working just as hard to stay thin. Places like House of Thin and anorexics.net are just two of hundreds of websites supporting eating disorders, and the nearly one-percent of men and women who have them. At 22, Jennifer Hanson's been down that road, starving herself and counting every last calorie. At her lowest, Jennifer's 5’8 frame dropped to 110 pounds. She had a body mass index below 18. A normal BMI for an adult is between 18 and 24. "I started getting suicidal thoughts, I started doing laxatives and considered overdosing on pills," Jennifer said.
Carnivores, Rejoice!
When in doubt, go for what you know — and that would be kebab if you're talking about the restaurant scene. No matter how much gastronomes and food critics alike rave about the sumptuous new cuisines our capital has successfully integrated over the past two decades or so, that juicy sobaa (finger, literally) of kofta still holds a special place in our hearts. My brother-in-law once confided earnestly, “My respect for kofta is up there with that of my mother and father." In black and white movies, it was also a celebratory treat, a must after a new job, a raise or a deal pulled off. With my first paycheck, I myself, like my father before me, treated the family to a kebab meal. Not so fortunately for Cairenes, though, the best kebab houses seem to have made their home in the shabby Bahari district of Alexandria.
Royale With Cheese: Prince Charles Slams McDonalds
While billions served may not care necessarily about the detrimental effects of scarfing down a Big Mac, Prince Charles thinks differently and is convinced the food chain should be shut down for good. Attending the launch of a public health awareness campaign to fight diabetes in the United Arab Emirates, Charles spoke to nutritionist Nadine Tayara and said, "Have you got anywhere with McDonald's, have you tried getting it banned? That's the key." The debate concerning the American food chain's impact on obesity around the world has long been a standing issue. There have been lawsuits filed, documentaries made, protests, and warnings from nutritionists. Some people in the medical field believe eating at fast food chains — even once a month — can have damaging health consequences.
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