Category Archives: Food

Last Minute Easter Fix

Napolitano style food stop Market City Caffe in Burbank, CA is offering a LIVE String Quartet, Tableside Bloody Mary’s and tons of activities for kids along with a special Easter Brunch menu.  So if cooking doesn’t sound like your thing this year and you’d really like to do something different, reservations are still open. Market City Easter Brunch

About these ads

Food for Thought: Glutino Gluten-Free Pretzels

Glutino Pretzel Twists

by Tracey Paleo, Gia On The Move

.

As part of my annual trek to the Natural Foods Expo West I picked up several bite-sized sample items to take home and “chew on.” Not being a fan of noshing personally, I was surprised when a sudden hankering for a salty snack didn’t turn into a walk down guilt trip lane.

I had been anticipating that heavy, weighty taste of a regular pretzel snack. Not to be. Glutino Pretzel Twists  were light, flavorful and only a small serving size, less than 1 ounce, satisfied the craving.

Free of wheat, gluten, milk, and casein, the remaining ingredients are not completely worth cheering about. Nevertheless, if you are looking for a gluten-free snack, it’s one more choice to add to the list.  Here’s the breakdown:

pretzel_twsts_14oz_us

CONTAINS: Soy.

MAY CONTAIN: Sesame

INGREDIENTS: INGREDIENTS: CORN STARCH, POTATO STARCH, RICE FLOUR, SOLUBLE CORN FIBER, PALM OIL, SUGAR, SALT, CELLULOSE GUM, SOY LECITHIN, YEAST EXTRACT, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, CITRIC ACID. CONTAINS SOY.

You can shop online for these treats, get coupons, recipes and join their community.  There are special information and support sections for people with Celiac Disease which is the best thing about this product.

Sing For Your Supper at Hard Rock Hollywood on April 15th!

Slash-on-Stage-2This upcoming tax day April 15th  ROCK your hard core relief Los Angeles!

In a promotion to encourage the rock star in all of us  Hard Rock Cafe on Hollywood Boulevard will be  giving customers the opportunity to prove that they are the ultimate triple threat: Eat, Drink and “Sing For Your Supper”. The restaurant famous for its rock star memorabilia, including the notorious pants worn by Jim Morrison during the iconic performance by The Doors at the Hollywood Bowl, will be holding the stage for burgeoning performers, enthusiastic vocalists, and hungry rockers from 5-7pm. hrc-hollywood-blvd-extdsc_0083---compressedThis is Hard Rock so participants will be accompanied by a live band as they sing hits and crowd pleasers to earn their free meal.  Performers can choose from a selection of new menu items, including the Grilled Vegetable Sandwich, Arugula Salad with Shaved Marinated Chicken or Fiesta Burger (or Veggie Burger) as their free meal. Hard Rock Cafe on Hollywood Boulevard is located at 6801 Hollywood Blvd. #105 in the Hollywood & Highland Shopping Center. www.hardrock.com/hollywoodblvd

San Diego, CA Gets a Taste of Hillcrest on April 19th

Hash House a Go Go Taste of Hillcrest

Enjoying Biscuits Smothered in Gravy and Banana Pecan French Toast at Hash House a Go Go in Hillcrest

Next Saturday in San Diego, CA locals and non-locals alike will be able to take their palates by the hand and embark on a culinary tour of the world at the 14th Annual Taste of Hillcrest on Saturday, April 19th, 2014, from 12:00 PM to 4:00 PM.

Over 40 sumptuous restaurants will be serving tasty bites so delectable they will have you feeling like a Culinary Attaché.  From quaint cafés and budding bistros to five-star dining decadence, patrons will enjoy all the global cuisine Hillcrest has to offer.

Taste of Hillcrest.

WHEN: Saturday, April 19th, Noon – 4pm

WHERE: Hillcrest District in Uptown San Diego – 92103

WEBSITE: www.fabuloushillcrest.com

PRICING: $30 in advance / $35 the day of event

FEATURES: 40+ restaurants offering menu samples from entrees to refreshments to desserts

If you are local to San Diego you can purchase tickets (through April 11th) at these restaurants:

Baja Betty’s
Urban Mo’s Bar & Grill
Harvey Milk’s American Diner
EmpireHouse Urban Plates
Brazen BBQ
Eba’s Lounge and Bistro
Heat Bar and Kitchen
.

2014 Participating Restaurants

Au Revoir
T-Deli
Baja Betty’s
Luna Grill
Bamboo Lounge
Brazen BBQ
Bombay Exotic Cuisines of India
D-BAR
Bo’s Seafood Market and Grill
Fiesta Cantina
Crest Café
Harvey Milk’s American Diner
Ebas Lounge & Bistro
Hillcrest Brewing Company
Gossip Grill
Ortega’s, A Mexican Bistro
Heat Bar & Kitchen
The Tractor Room      Micho’z Fresh
Urban Mo’s Bar & Grill
Pinkberry Inc.
Nami Sushi
Uptown Tavern
Taste of Thai
Wine Steals
Aladdin Hillcrest
Mama Testa Taqueria
EmpireHouse Urban Plates
Tandoori Hut
Einstein Bro Bagels
Bread and Cie.
Saigon on Fifth
Pizzeria Arrivederci
Salt & Cleaver
Fiji Yogurt
Blue Ribbon Rustic Kitchen
Oscar’s Mexican Seafood
The Fresh Asian Bar and Bistro
Amici’s East Coast Pizzeria
Rockfire Grill
 

California Berry Fans — Get Picking!

Underwood Family FarmsUnderwood Family Farms is open for berry picking season and you are invited to go out to the Somis location from 9am – 4pm daily for PYO (Pick Your Own) Berries!  There are plenty of strawberries & blueberries right now with raspberries coming soon.  It’s a great day for families with health, nutrition and local farming support built in.

Now through mid-July, they’ll be offering free tractor-drawn wagon rides to the fields every Saturday and Sunday.  For more information, please visit the website.

When: 9am – 4pm daily
(tractor-drawn wagon rides weekends only)
Where: Somis Location
5696 Los Angeles Avenue
Somis, CA  93066
  • Berry Trail
  • Free Parking
  • 1lb & 2 lb Containers Provided
  • Priced by the Pound -
    Strawberries – $1.99/lb (April – August)
    Blueberries – $3.99/lb (April – mid-July)
    Raspberries – $3.99/lb (May – October)
    Blackberries - $2.99/lb (July – August)

Napa Valley Chefs Team Up on May 18 for the HALL Cabernet Cookoff

Cab_Cookoff_home
On Sunday, May 18 from 11am to 2pm, HALL Wines will bring together local foodies and wine for a good cause featuring 15 chef teams competing for a local charity by creating small bite dishes paired with the recently released HALL 2011 Napa Valley Cabernet Sauvignon.

The fifth annual HALL Cabernet Cookoff will feature an all-star line-up of both San Francisco and Napa Valley based Chef teams vying to win a culinary pairing challenge.

During the event, guests will be invited to taste farm-to-table dishes from each chef team paired with the wine and vote on their favorite for the People’s Choice Award. The 2013 HALL Cabernet Cookoff drew more than 480 culinary and wine lovers and raised $30,000 for the top four winning team’s sponsored charities.

Chef teams participating in the HALL Cabernet Cookoff include:

• Tyler Rodde, Oenotri
• Victoria Acosta, The Grill at Meadowood
• Rodney Worth & Audrey Perrone, The Pear Bistro
• Corrie Beezley, The Farmers Market Pantry
• Christopher Ludwick, Earth’s Bounty Kitchen & Winebar
• Valentina Migotto & Dario De Conti, Ca’ Momi
• Jesse McQuarrie, Feast Catering
• Brian Overhauser, Jamieson Ranch
• Jason Toji & Spencer Weiss, Press
• Will Wright, Bounty Hunter Smokin BBQ
• Nenad Stefanovic, Intercontinental Mark Hopkins
• Kara Lind, Kara’s Cupcakes
• Mark Dommen, One Market Restaurant
• Alex Marsh, Yankee Pier Larkspur
• Daniel Capra, Paula Le Duc Catering

Capra

WHEN: Sunday, May 18 201411:00am – 2:00pm PST

WHERE: HALL Wines, St. Helena   401 St. Helena Hwy. South  St. Helena, CA 94574    (707) 967-2626

For more information, please visit www.hallwines.com/cabernetcookoff 

 #cabernetcookoff

Purchase tickets to the event (Click Here)

               

A Page From The Kontos Cookbook

Tsoureki-Easter-Bread---RED-Eggs
by Tracey Paleo, Gia On The Move

.

I often find that the simplest things are the most delicious. And what could be more uncomplicated than bread?  Racing to the local baker’s to pick up a steaming Pane di Genzano or Pane Siciliano on a Saturday morning at 7:30am; watching my grandmas, my aunts and my mom pull out a freshly baked Rosette from the oven, aromas wafting through the entire house; choosing a tiny twist or soft roll for breakfast with a warm fragrant cup o’ joe at my favorite pastry shop; sitting down to dinner with family and friends over a home-cooked meal. “Pass the rolls, please!”   These are a few of my most cherished moments.

In Greek culture, celebrations with family and friends are also a most important part of community life. When it comes to breaking bread together, Easter is no exception.  So for April 20th, Kontos Foods  Family, of Patterson, NJ, providers of traditional Mediterranean foods, has sent us a wonderful recipe from their private cookbook, something ethnic, new and different for the holiday: a recipe for a delicious Easter bread called Tsoureki. (Hear how this word is pronounced)

A braided yeast bread, Tsoureki is known for the decorative red eggs that are baked right into the loaf.  For a colorful variation on this tradition, you can also bake multicolored eggs into your braided bread.  Every family has its own version of this recipe.

Ingredients:

2 pkgs. yeast
¼ cup sugar
Flour (follow below instruction)
2 cups warm water
1 tsp. salt
¼ cup oil
2 eggs beaten
Couple/few colored hard-boiled eggs

The Bread:

  1. Dissolve yeast and sugar in warm water. Add enough flour to mix to heavy batter. Add salt, oil and all but 2 teaspoons of beaten eggs. Add enough flour to make a firm dough. Knead for 5 minutes.
  1. Cut dough in half, and each half into thirds. Make 3 long ropes and braid. Bend braid into a tight straight, or circle, loaf.
  1. Let dough rise for 45 minutes. Use remaining 2 teaspoons of egg to brush on dough.
  1. To decorate your bread, gently press a red, or other color, egg into the center of your loaf.
  1. Bake at 400 degrees for 35 minutes.

And just because I thought it might be useful to know exactly how to braid dough, I’ve included a video on how to do it.  This recipe calls for three braids.

To learn more about Kontos Foods visit: www.kontos.com or www.Flatbread.com.

You can also find Kontos Foods on Twitter @KontosFoods or on Facebook at: www.facebook/KontosFoods.

 

Copy-cats, Rip-Offs and Changes: The Evolution of Iconic Logo Design

Did you know that in its early years the Pepsi logo looked like a Coca-cola copycat and that the million-dollar logo change they did in 2008 was also criticized to be an Obama’s campaign logo rip off?  And did you know:

  • Google’s first logo was made in a free graphics program GIMP
  • Nike logo was designed by a student for only $35
  • The original twitter logo was bought on iStockPhoto for $15
  • Apple’s current logo was inspired by their original ‘78 monochrome logo

On the other hand, iconic logo designs are timeless. Brands such as Coca-Cola or GE keep their logos almost unchanged for more than 100 years. Below is a cool infographic designed and contributed by Alex Hillsberg of Finances Online on the evolution of hte logo. You can also read a more in depth version of this story on the site by clicking here.

business logos
Courtesy of: financesonline | Author: Alex Hillsberg | Visit our Google+

There IS a Such Thing as a Free Lunch in NYC!

meatout1

Plant-based quick service establishment Terri Restaurant will be giving grub away for free this Thursday, March 20, 2014 | 7 a.m. – 10 p.m. in support of the “Great American Meatout.”

Every year since its introduction in 1985, animal lovers from across the nation have ushered in spring with the “Great American Meatout.” Dubbed the largest annual education campaign for compassionate living, Meatout’s mission is to share with the world the benefits of adopting a plant-based diet and, ideally, a vegan lifestyle. From human health to environmental responsibility, from feeling fitter to abstaining from animal abuse, eschewing animal-derived products is accompanied by countless advantages, both close to home and far reaching.So, with this in mind, Terri Restaurant will pay homage to this internationally recognized day of observance by giving away free food. This Thursday, at their Financial District location only (100 Maiden Lane), guests who mention “meatout” will receive up to $10 worth of complimentary cuisine. This deal is suitable for groups, too. (I.e., bring five friends and together receive $60 worth of free food.)So, why is Terri so eager to foot the tab? 

“Food advocacy has always been a passion of mine,” said Terri co-owner Craig Cochran. “For me, Terri’s role is to make healthy and delicious plant-based superfoods as accessible as traditional fast food. We change hearts and minds, one bite at a time.”Regarding the impact an event like this might have on their bottom line, Terri co-owner Michael Pease had this to say: “Are we taking a business risk in giving our food away? Sure. But, we’re so confident in our product and in people’s experiences when they visit Terri —vegans and omnivores alike — that we know a stunt like this will cultivate repeat patrons and, hopefully, inspire a few new vegans.”

The Great American Meatout is coordinated by the D.C.-based nonprofit Farm Animal Rights Movement (F.A.R.M.). Through outreach events, sampling and word-of-mouth, organizers raise awareness, encouraging individuals to make the pledge to be meat-, dairy- and egg-free for one day, one day a week (i.e., #MeatlessMonday) or every day.

What: Terri FiDi x Meatout – Anyone who mentions “meatout”  placing an in person order gets $10 worth of food for free
Where: 100 Maiden Lane (entrance on Pearl Street), NYC 10038 | 212.742.7901
Why: Because, love

Terri Restaurant can be found on Facebook & Twitter.

Friday Reads for the Savvy Girl

Savvy Girl WineWith a passion for learning and desire to be savvy, author and entrepreneur, Brittany Deal would crave the knowledge how-to books promised to offer, but found them painful to complete. As a result, Deal decided to create Savvy Girl, a lifestyle brand for information rich, yet concise guides on the topics women care about. Savvy Girl produces beautiful 100-page guidebooks that readers can finish in 5 hours or less. In today’s world where we are drowning in information, yet starved for knowledge, Savvy Girl believes in cutting through the clutter by delivering guidebooks that help women get savvy and get back to their fabulous life.

The first of many in the Savvy Girl series, Savvy Girl: A Guide to Wine provides tips on how to taste, talk about, buy and enjoy wine. In less than five hours you will know what makes great wine better than good wine, how to ask a sommelier for a wine recommendation, and even throw out words like “terroir” and “tannin” like WineSpeak is your first language.

Deal and the Savvy Girl team are working toward creating over 100 Savvy Girl guides to help women get the knowledge they need to get savvy, solve their problems and get more fun out of life. Savvy Girl knows that we don’t need to be an expert on every topic; we just want to be savvy.

Currently, Savvy Girl: A Guide to Wine is available for purchase at Barnes and Noble, Amazon, select book retailers and wineries ($17.45; http://savvygirl.net/).

Everybody’s Irish at Messhall Kitchen on St. Patty’s Day!

Messhall_Corned Beef HashWell, at least where the food is concerned.  Dig in!
And here’s the menu if you think you didn’t hear that correctly:
.
                Sláinte” from Bar Master Ben Scott  
                Pickle Back - a shot of Irish whiskey + a shot of the finest pickle brine known to Mc or Mac. $8
                Irish Goodbye - Irish whiskey, dry vermouth, chartreuse, absinthe. $10
.
                Irish Classics from Chef Jim Tate IV served all day
                Blarney Stone Burger- Beef, Corned Beef, Cabbage, Aioli
                Corn Beef & Cabbage  -  Potatoes & Carrots
                Corned Beef Hash  - Home Fries, Fried Egg
.
I have simple tastes. I am always satisfied with the best. ~Oscar Wilde
shamrock
4500 Los Feliz Blvd at Hillhurst,  Los Feliz
Reservations:   323 660 6377
#JOINTHEMESS
Messhall  IrishGoodbye Drink
They tested their Saint Patrick’s Day drinks last night at Messhall.
The IRISH GOODBYE won, clearly.

International Women’s Day 2014: Reducing Global Hunger

interantional-womens-day

“In many developing countries, women are the backbone of the economy. Yet women farmers do not have equal access to resources and this significantly limits their potential in enhancing productivity.”

Today, Saturday March 8th is International Women’s Day—and, all over the world, there are innovative women inspiring us.  Our friends at Food Tank who are at the forefront of developing new solutions to the Global Hunger and Sustainable Farming issue put together their list of current pioneers working tirelessly to alleviate poverty and feed the world.

These are business women, mothers, teachers, thinkers, and entrepreneurs, changing the food system through creating better working conditions, securing land rights, becoming leaders in their community, and more.

In many countries, while women are responsible for the majority of food production, they are also more likely to suffer from hunger in food shortages. According to Oxfam International, women perform 66 percent of the world’s work, but only earn 10 percent of the income.

Globally, 70 percent of all farmers are women.

According to the World Food Programmeproviding women farmers access to the same resources as men could reduce the number of hungry people in the world by 100-150 million people. And when women earn more, they invest more in the health of their families.

Read the full article here

In the meantime, here are 23 women righting the wrongs of hunger and poverty that Food Tank is celebrating this International Women’s Day (in alphabetical order).

logo-horizontal-01

Rebecca Adamson: Adamson is Founder and President of First Peoples Worldwide, an organization facilitating the use of traditional Indigenous knowledge in solving issues such as climate change and food security.

Rucha Chitnis: Chitnis is the South Asia Program Director of Women’s Earth Alliance, mobilizing resources to grassroots, women-led groups who are working to secure women’s rights and food sovereignty.

Ertharin Cousin: Cousin is the Executive Director of the U.N. World Food Programme. She leads the organization with more than 25 years of experience combating hunger and food issues worldwide.

Grace Foster-Reid: Foster-Reid is the Managing Director of Ecofarms, a community-based business in Jamaica that produces honey products from her family’s farm.

Stephanie Hanson: Hanson has been the Director of Policy and Outreach at One Acre Fund since 2009, which provides smallholder farmers in Africa with support, inputs, and training, with the goal of doubling agricultural production on each acre of smallholder farmland.

Wenonah Hauter: Executive Director of Food & Water Watch, Hauter has worked extensively on food, water, energy, and environmental issues, and her book “Foodopoly: The Battle Over the Future of Food and Farming in America” examines corporate control over our food system.

Heather Hilleren: Hilleren is the Founder and CEO of Local Dirt, an online platform to find and buy fresh, local food directly from family farms.

Saru Jayaraman: In 2001, Jayaraman began leading a national movement to improve working conditions of food workers and founded Restaurant Opportunities Centers United.

Sarah Kalloch: Kalloch is a Senior Advisor at Oxfam America and runs Oxfam’s Sisters on the Planet program, engaging over 200 leading American women in anti-poverty advocacy, and builds alliances with national organizations interested in hunger, poverty and injustice.

Nancy Karanja: Karanja is a professor of soil ecology and Director of the Microbial Resource Centre at the University of Nairobi, and from 2005 to 2009, Karanja was the sub-Saharan Africa Regional Coordinator for Urban Harvest, a CGIAR program with the goal of stimulating agriculture in and around cities to alleviate poverty and increase food security.

Joan Karling: Karling is the Secretary General of Asia Indigenous Peoples Pact (AIPP). She helps safeguard the environment, preserve traditional knowledge, and protect biodiversity through securing land rights for indigenous people.

Myrna Cunningham Kain: Kain is the International Year of Family Farming (IYFF) special ambassador from Latin America, she is a social activist for the rights of Indigenous peoples with extensive experience, and in 2001 she was named, “Hero of Health in the Americas.”

Anna Lappe: Lappe is an expert on food systems and a sustainable food advocate, she has authored three books, and co-founder of the Small Planet Institute and the Small Planet Fund. Currently, she runs a new initiative, the Real Food Media Project, to spread the power of sustainable food.

Federica Marra: Winner of the 2012 Barilla Center for Food & Nutrition Young Earth Solutions competition, Marra created Manna From Our Roofs, an innovative organization that engages young people across the world in food cultivation, preservation, and education.

Kathleen Merrigan: Merrigan is an expert on the relationship between farmers and politicians, she served as Deputy Secretary at the U.S. Department of Agriculture (USDA), playing a vital role in Know Your Farmer and Know Your Food initiatives. She currently serves as Executive Director of the Sustainability Institute at George Washington University.

Anuradha Mittal: Mittal worked as the co-director of Food First Institute for Food and Development Policy and as an internationally renowned expert on development, human rights, and agricultural issues, established the Oakland Institute, a progressive policy think tank in 2004.

Sithembile Ndema Mwamakamba: Mwamakamba is a Programme Manager with the Food, Agriculture and Natural Resources Policy Analysis Network (FANRPAN), she coordinates the Youth and Gender Programme, aimed at developing a holistic agriculture policy framework in Africa that will support youth and women.

Mariam Ouattara: From Cote d’Ivoire, Ouattara founded Slow Food Chigata, which encourages local women’s cooperatives to grow fruit and vegetable gardens. The chapter has also held workshops on how to produce ecologically sustainable food without chemicals.

Esther Penunia-Banzuela: Penunia-Banzuela is the Secretary General of the Asian Farmers’ Association (AFA), a regional alliance of national farmer’s organizations and as a Filipino-Asian social development worker, she brings experience working with farmers, fisherfolk, and indigenous people. She is also the International Year of Family Farming Special Ambassador for Asia and the Pacific.

Claire Quenum: Quenum is the General Secretary of the African Network on the Right to Food as well as director of the Togolose women’s right group Floraison. Through her work she promotes the right to adequate food in Africa.

Sara Scherr: Scherr is the Founder and President of Ecoagriculture Partners, a non-profit that works with agricultural communities around the world to develop ecoagriculture landscapes that enhance rural livelihoods, have sustainable and productive agricultural systems, and conserve or enhance biodiversity and ecosystem services.

Michele Simon: A public health lawyer specializing in strategies to counter tactics that harm the public’s health, Simon has been researching and writing about the food industry since 1996.

Kanthi Wijekoon: A hero to other women, Wijekoon was arrested while she was trying to escape Sri Lanka to find a better life for her family. The Rural Women’s Front helped her get out of jail and she went on to lead programs reaching more than 600 women a year, increasing daily wages for women rice farmers.

International-Women's-day