PARADE brings us...'dash'

Celebrate Valentine's Day (with chocolate griddle cakes!) and American Heart Month (with delicious, healthy recipes) with dash! In addition to giving you sweets for your "sweetie", this issue marks the first collaboration with Condé Nast Publications' Bon Appétit, Epicurous.com and Gourmet Magazine.

Be sure to check out http://www.dashrecipes.com/ SOON and register for the Giada De Laurentiis Bakeware giveaway (read: Almond Muffins) as well!

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PARADE Proudly Presents First Monthly Issue of New Food Magazine dash; Fall in Love With Breakfast; Indulge in Chocolate Pancakes for Valentine’s Day

New York - February 2011 -- The first official issue of dash, the new monthly food magazine from the publishers of PARADE, will begin monthly publication in your newspaper on or around February 9! This issue marks the celebration of matters of the heart with recipes that are simple, fast and delicious. Who said you shouldn’t eat dessert first? From chocolate pancakes to Mini King Cakes for Mardi Gras, desserts rule this Valentine’s Day! And our Good-for-You All-Stars, like salmon and broccoli, will satisfy those who want something both delicious and nutritious.

Here’s a quick peak at the February issue of dash:

Love It! A breakfast staple gets a Valentine’s makeover: Chocolate griddle cakes: Three delicious toppings will give this treat an even more lovin’ feeling, whether for couple time or kid-friendly fun (fruit slices, heavy cream and chocolate, ice cream).

Dinner in a dash

Easy Meals Under $12 includes recipes for Pasta with Peas and Ham; Potato, Bacon, and Sour Cream Frittata; Roast Chicken & Root Vegetables

Shop Smart:

Olive Oil is “much more than a salad and sauce go-to. Flavorful new oils can now be used in your favorite baked goods,” says dash. Crisco’s Cooking Spray is ranked “best” for its even coverage. Also featured: Bertolli Classico, Lucini Extra Virgin and Annie’s Roasted Garlic Flavored. Check out our recipe for a “Quickie Vinaigrette”.

Dashboard: Our Monthly Q&A Feature

Is there a real difference between salted and unsalted butter? What’s an easy, festive Oscar snack (sugar & spice popcorn!)? Are the benefits of whole grains the same whether cooked or raw?

Recipe of the Month by Giada De Laurentiis: Almond Muffins

No-Fuss Book Club Bites: Pear Wedges with Prosciutto & Mint

How to...Make Pears Kid-Friendly (with ham and cheese on crackers, in a grilled cheese sandwich, dipped in yogurt)

This Dessert Rules! Mini King Cakes—they’re a traditional Mardi Gras treat. A plastic trinket is slid inside after baking. Whoever finds it has to bring next year’s cake!

Under the direction of PARADE Editor Maggie Murphy, dash aims to help readers get simple, fast, delicious meals on the table every day. dash blends original content with some of the most popular features from four of America’s most trusted food sources: Bon Appétit, Epicurous.com, Gourmet and PARADE.

Check out more great tips and recipes online at http://www.dashrecipes.com/ and look for dash every month in your local newspaper. For more information on dash, contact:

Christie Emden, VP Communications at 212-450-7049
Alexis Collado, Associate Director of Publicity at 212-450-7014

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*Smooches&Hugs*

The Food Channel Presents A Gulf Coast-Style Thanksgiving Feast

For Immediate Release

Contact: Kay Logsdon
(417) 875-5342/849-7909
editor@foodchannel.com

The Food Channel® Presents A Gulf Coast-Style Thanksgiving FeastResilient spirits of residents inspire delectable dinner recipes

SPRINGFIELD, MO (November 19, 2010) —The Food Channel® is honoring the resilient spirits of America’s Gulf Coast residents with a fabulous Thanksgiving feast full of sumptuous seafood, Creole accents and plenty of Southern tradition.

In celebration of the inspirational efforts made by people rebuilding along the coast in Louisiana, Mississippi, Alabama, Florida and Texas after the devastating oil spill that followed several natural disasters, The Food Channel has prepared an entire Gulf Coast-style Thanksgiving menu, in tribute to the flavors and traditions that make that region of America distinctive. The Thanksgiving recipe collection is part of a series of articles on foodchannel.com chronicling the comeback of America’s Gulf Coast residents.

“This Thanksgiving menu is dedicated to the men, women and children of the American Gulf Coast. We give thanks for their inspirational perseverance, and we’ll continue to help tell their stories of courage and recovery,” said Kay Logsdon, editor of The Food Channel.

Get the dish on recipes for everything from Southern-favorite starters, such as the French 75 champagne cocktail and Creole-spiced toasted pecans, to decadent desserts, including pumpkin cheesecakes with bourbon sauce and pear and cranberry tarts. Also, learn how to prepare New Orleans Oyster Dressing to blend perfectly with a Creole-Butter Roasted Turkey.

Guests will delight in creative, taste-tempting sides served with Southern charm. Try the Crab-Stuffed Artichokes and Corn Maque Choux for truly fantastic additions to your Turkey Day plate.

Visit The Food Channel to discover many more delicious recipes to serve a Gulf Coast-inspired Thanksgiving menu that will have your guests giving thanks for American tradition and celebrating Southern-style, Creole cooking and come backs. To see the entire recipe collection and ready a delightful, Gulf Coast-style Thanksgiving menu, go to http://www.foodchannel.com/articles/article/american-gulf-coast-thanksgiving.

About The Food Channel®

The Food Channel is a vibrant online community reaching foodies, food enthusiasts, chefs, and culinary students and professionals sharing a passion for all things food. This website is the perfect medium to find original content and perspective; a place to be found online, with the unique ability to push content throughout the online world. The digital hotspot creates an intersection between enthusiasts and professionals, providing food trends, news, recipes, and more. For more information, visit foodchannel.com. Follow The Food Channel on Twitter at twitter.com/foodchannel or twitter.com/aford, or on Facebook at facebook.com/FoodChannel.

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*Smooches&Hugs*

New Fall Menu: B. Smith’s

This is becoming one of MY new all-time favs...Read on to find out why.

FOR IMMEDIATE RELEASE

Contact:
Christina Miller
Linda Roth Associates, Inc.
(703) 417-2702
christina@lindarothpr.com

B. Smith’s Announces New Fall Menu Options

Fresh Seasonal Favorites Added

Washington, D.C. — B. Smith’s is pleased to announce the 2010 Fall Menu which features new favorites like B.’s Crawfish & Crab Dip and tender Osso Bucco served with creamy asparagus risotto and sautéed spinach, as well as Fried Chicken Livers prepared with an onion confit and pineapple chutney, taken straight from B.’s mother’s kitchen. Also, in addition to these new savory delights, B. Smith’s will now serve apple stuffed Beignets, drizzled with a caramel amaretto sauce that will make any diner think they are on Bourbon Street. Diners during D.C.’s restaurant week enjoyed a sampling of the new menu items and the preparations received rave reviews. <--Yep! That's a link to the {stellar.SASSY.social} blog, boys and girls!!

Healthy choices are one of B. Smith’s top priorities, as she supports the First Lady Michelle Obama in her quest to end childhood obesity. In an effort to promote the cause, several vegetarian options are now available on the menu including Stuffed Bell Peppers with brown rice and shitake mushrooms, Southern Vegetable Soup, and Vegetarian Ribs with Savannah slaw. Also, there will be an option for diners to have B. Smith’s famous Fried Green Tomatoes grilled. These dishes keep true to traditional Southern flavors, while staying conscious of nutritional value.

Always evolving along with customers’ tastes, B. Smith’s has made slight changes to dishes already on the menu. The Garden District House Salad will now be offered with house-made honey garlic vinaigrette, along with a Soup du Jour based upon what is in season. With these improved upon favorites, diners can experience a new B. Smith’s and fall in love all over again.

B. Smith’s is open Monday through Thursday 11:30am to 9:00pm, Friday and Saturday 11:30am to 10:00pm and Sunday from 11:00am – 9:00pm, with the last brunch seating at 4:30pm. For more information please contact Christina Miller at christina@lindarothpr.com or (703) 417-2702. For a full menu, directions, or to make a reservation visit http://www.bsmith.com/ or call (202) 289-6188.

B. Smith’s Restaurant has been serving award-winning Cajun, Creole, and Southern cuisine to Washington D.C. residents and visitors alike for over two decades. Located in Union Station’s historic President’s Suite, the restaurant’s main dining room features elegant chandeliers and 30-foot ceilings, and historic art from an era when the space was used to entertain U.S. presidents as they travelled in and out of the city by train. It is the only restaurant/venue outside the White House to feature the Presidential Seal, housing a total of four throughout the dining areas. Just blocks from the Capital, B. Smith’s has long served as a gathering place for the city’s movers and shakers, and anyone looking to relax and have a good time.

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*Smooches&Hugs*

Back to School Means Friends and Classroom Coughs

(...and OTHER germs!)

Leave it to ME to catch a "Summer Cold" towards the END of Summer :-\ A few weeks ago, I was diagnosed with an Upper Respitory Tract Infection (been there, done that. Asthma does NOT rock!) and Tonsillitus.

Tonsillitus!? Whoa is me! *le sigh*

During that time, I paired prescription meds with a number of my own home remedies that usually get me through the icky days and even icky-er nights when I'm not feeling well. Chloraseptic® Sore Throat Lozenges is now a part of my "Sick Mix"!

"Sick Mix" - Hot Tea

• hot tea
• a few blobs of honey (or 1-2 honey straws)
• Chloraseptic® Sore Throat Lozenges, Sore Throat - Green Tea with Real Honey
• a few squeezes of lemon slices (or nibble on them, if you can take the tartness) or lemonade from concentrate

"Sick Mix" - Apple Cider

• apple cider
• a few blobs of honey (or 1-2 honey straws)
• Chloraseptic® Sore Throat Lozenges, Multi-Symptom Relief - Wild Cherry
• Cinnamon sticks (I normally use 1 or 2, depending on the size of my mug)

Plus:

• Fruity
• Honestly, I've never been a fan of cough drops of ANY kind. To get through this, I drop a few in my hot tea or apple cider (in lieu of sugar packets) and go on about my day.

Minus:

• Chloraseptic® Sore Throat Lozenges are VERY potent, but tolerable.
• The liquid center is where all the action is. It clears your ears, nose AND throat all at once.

*Samples provided by Bender Hammerling Group.

*Smooches&Hugs*

Otis Spunkmeyer Joins Susan G. Komen for the Cure®

I was given this after Wednesday's Otis Spunkmeyer: The Pink Cookie post:

OTIS SPUNKMEYER JOINS SUSAN G. KOMEN FOR THE CURE® IN THE FIGHT TO END BREAST CANCER THROUGH SALES OF ITS LIMITED-EDITION PINK COOKIES

SAN LEANDRO, Calif. (Sept. 1, 2010) ― Otis Spunkmeyer® today announces its new partnership with Susan G. Komen for the Cure® and joins in the fight to end breast cancer through the sales of its limited edition Pink Cookie. The Pink Cookie is a chocolate cookie with pink color-coated chocolate candies. The company has donated at least $100,000 to Susan G. Komen for the Cure in connection with The Pink Cookie Sales Promotion. The Pink Cookie is available from September 1 to October 31 through the Otis Spunkmeyer fundraising program and can be purchased by restaurants and other foodservice outlets through regular distribution channels.

“At Otis Spunkmeyer, charitable giving and community service is at the heart of our culture,” said John Schiavo, President and CEO of Otis Spunkmeyer. “Breast cancer affects so many families and we hope that by providing special cookie moments through our Pink Cookie and partnering with Susan G. Komen for the Cure, we can make a positive impact on those battling this disease.”

“Susan G. Komen for the Cure’s partnership with Otis Spunkmeyer offers consumers a sweet way to support the breast cancer movement,” said Katrina McGhee, senior vice president, global partnerships and business development. “One in eight women will be affected by breast cancer in their lifetime and this program is providing funds that are vital to our promise to save lives and end breast cancer forever.”

To learn more, visit http://www.spunkmeyer.com/ or call 1-888-ASK-OTIS. Foodservice operators should contact their Otis representatives. To learn more about the Susan G. Komen for the Cure®, visit http://www.komen.org/.

About Susan G. Komen for the Cure®
Nancy G. Brinker promised her dying sister, Susan G. Komen, she would do everything in her power to end breast cancer forever. In 1982, that promise became Susan G. Komen for the Cure and launched the global breast cancer movement. Today, Komen for the Cure is the world’s largest grassroots network of breast cancer survivors and activists fighting to save lives, empower people, ensure quality care for all and energize science to find the cures. Thanks to events like the Komen Race for the Cure®, we have invested more than $1.5 billion to fulfill our promise, becoming the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. For more information about Susan G. Komen for the Cure, breast health or breast cancer, visit komen.org or call 1-877 GO KOMEN.

About Otis Spunkmeyer
For more than 30 years, Otis Spunkmeyer, Inc., a Northern California-based baked-goods manufacturer, has been one of the most trusted brand names in the food and snack industry. A brand loved by consumers around the world, Otis Spunkmeyer is the #1 selling cookie dough in foodservice and a leading muffin brand at retail. Otis Spunkmeyer frozen cookie dough, pre-baked muffins and cookies, pastries, and other quality baked goods can be found in foodservice and retail outlets throughout the world. For more product information, innovative menu ideas or to find recipes from Otis Spunkmeyer, visit http://www.spunkmeyer.com/.

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Stephanie Hart
deep
417.885.4571
stephanie@deepgroup.com

Be sure to spread the word, support this GREAT effort and Think Pink! all year long :-)

*Smooches&Hugs*

Apéritif à la française (French Cocktail Hour Day)

FOR IMMEDIATE RELEASE

French Cocktail Hour Day Offers Myriad Reasons to Celebrate

1,000 “D.I.Y.” House Parties across the U.S. and a one-of-a-kind sweepstakes opportunity

New York, New York – Every year on the first Thursday in June - officially designated six years ago by the French Ministry of Food, Agriculture and Fisheries and SOPEXA - revelers from more than 19 countries around the world have come together to celebrate French Cocktail Hour day, or Apéritif à la française. Over cocktails and small bites, old friends and new raise their glasses to toast the French joie de vivre, a philosophy towards life celebrating good friends, good food, good spirits and good conversation. To get the festivities going stateside this year on June 3rd, French Cocktail Hour partnered again with HOUSE PARTY (http://www.houseparty.com/), a company that executes consumer in-home experiential events. As a result, 10,414 excited Francophiles across the U.S.—from which 1,000 finalists have been selected, representing 22 states and 591 cities—registered to host their own ‘Do-It-Yourself’ French Cocktail Hour House Party.

And, since no celebration à la française would be complete without the essentials, the 1,000 selected hosts are receiving a free French Cocktail Hour party pack with goodies such as a cocktail shaker, swizzle sticks, a cheese & wine board/knife set, Tefal cooking pan, Party Planner loaded with great party tips, and money-saving coupons for J.P. Chenet wines and Ile de France cheese.

To further assist the hosts in planning their ultimate fête française, Wally’s Wine & Spirits in Los Angeles is offering 10% discounts and free shipping on all French Cocktail Hour-sponsored drinks at www.wallywine.com/frenchcocktailhour including J.P. Chenet wines, Noilly Prat Original French Dry Vermouth, Bénédictine liqueur and Kronenbourg 1664 beer. Simply Gourmand (at http://www.simplygourmand.com/) has also created a basket of hard-to-find edible French delicacies for the party.

To make the experience even more authentic, and thanks to the France Tourism Development Agency, a French Cocktail Hour Sweepstakes is offering one lucky winner the chance to win two round-trip tickets on Air France, one night in a three-star luxurious French hotel, and two Rail Europe passes to discover La Belle France on their own. To register, simply visit www.franceguide.com/FrenchCocktailHour by June 30, 2010.

2 FRENCH COCKTAIL HOUR DAY OFFERS MYRIAD REASONS TO CELEBRATE

So, vite, vite! There’s no time to waste. Celebrate French Cocktail Hour day with your nearest and dearest on June 3, 2010 and register for the French Cocktail Hour Sweepstakes by June 30, 2010. The
opportunity to experience in France a truly authentic Apéritif à la française, could be yours!
For more information on French Cocktail Hour, visit http://www.frenchcocktailhourusa.com/ and to register for
the sweepstakes, visit www.franceguide.com/FrenchCocktailHour.

Media Contact:

JoLynn Howe

PR Senior Account Executive

Sopexa USA

jolynn.howe@sopexa.com

(212) 386-7416

*Smooches&Hugs*

UNO: National Celiac Awareness Month

UNO Partners with American Celiac Disease Alliance for GF Awareness Month

UNO® ONCE AGAIN PARTNERS WITH AMERICAN CELIAC DISEASE ALLIANCE TO RAISE MONEY DURING CELIAC AWARENESS MONTH IN MAY.

Boston, MA, (May 2010) – UNO® will host a national Dough Rai$er from May 24th through the 30th to benefit the American Celiac Disease Alliance in support of National Celiac Awareness Month in May.

“Getting families to eat out during May, and supporting establishments which are serving their needs is a major goal for us,” said Andrea Levario, executive director, American Celiac Disease Alliance. Levario noted that last year’s Dough Rai$er was not only a fundraising benefit to the organization, but gave those who have celiac disease an opportunity to enjoy dining out.

Celiac disease is an autoimmune condition that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.

Consumers interested in participating in the May Dough Rai$er can secure a voucher at www.unos.com/ACDA, which they can then bring to their local UNO location. Twenty percent of sales generated from those who participate will support the ACDA cause.

“UNO is proud to support the ACDA with our hugely popular Dough Rai$er program,” said CEO Frank Guidara. “We care about the wellbeing of our customers and the communities we serve. To date, we've donated more than $3.4 million to deserving organizations!”

The company’s gluten-free menu was launched in 2006 and has over 30 items ranging from entrées, salads, sides, beverages and desserts. Choices include Baked Stuffed Chicken – with broccoli, spinach, tomatoes and cheese, lemon basil salmon and Certified Angus Beef® steaks. Known for its signature deep-dish pizza, UNO launched a line of gluten-free pizzas in 2009, featuring cheese, pepperoni and veggie, which features peppers, onions and mushrooms as toppings.

With one in every 133 people having celiac disease, UNO considers it good business and good corporate citizenship to offer an ever-expanding gluten-free menu. While awareness of celiac disease is rising, more than 95 percent of people with the disease remain undiagnosed. Among people who have a first-degree relative—a parent, sibling, or child—diagnosed with celiac disease, as many as 1 in 22 people may have the disease.

In addition to its gluten-free menu offerings, UNO boasts a number of healthy firsts, including being the first national casual-dining restaurant chain to eliminate artificial trans-fats and to increase menu and nutritional transparency via nutrition information centers located in their restaurants.

For guest convenience and safety, UNO clearly labels menu items with ingredients that are linked to the most common food allergies, such as fish/shellfish, soy, tree nuts/peanuts, egg, milk and wheat/gluten. Diners can also preview the menu and nutritional information online via the company’s website at http://www.unos.com/.

The company has invested millions in nutritional advancements since 2005 and, according to Guidara, will continue its commitment to providing delicious, fresh and healthful menu options for its guests.

About UNO:
Based in Boston, UNO Restaurant Holdings Corporation includes 165 company-owned and franchised full-service UNO Chicago Grill restaurants located in 25 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait and Saudi Arabia. The company also operates a fast casual concept called UNO Dué Go®, a quick serve concept called UNO Express®, and a consumer foods division which supplies airlines, movie theaters, hotels, airports, travel plazas, schools and supermarkets with both frozen and refrigerated private-label foods and branded UNO products. For more information, visit http://www.unos.com/.

For more information, contact Elliott Subervi at (732) 542-9100 x111.
 

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*Smooches&Hugs*

Now Open: Ted's BULLETIN (Capitol Hill)

Yum!


Nothing beats breakfast...any time of the day. After checking out the menu, I'm ready to try a little of this and a whole lotta that.

I bet the Pumpkin, Chery Vanilla and Strawberry Shakes are good. Hmm.

Morton's: Special Happy Hour

MEDIA ALERT



Contact: Anthony Hesselius
Linda Roth Associates, Inc.
Phone: (703) 417-2703
anthonyh@lindarothpr.com

Friday, May 7: Dogfish Head Beer & Cheese Tasting

Special Happy Hour in Bethesda

What: A tasting of unique full flavored beers from Delaware’s Dogfish Head Craft Brewery paired alongside a variety of fine domestic cheeses and Morton’s appetizers. Morton’s will donate $5 from every ticket sold to the Make-A-Wish Foundation® of the Mid-Atlantic.

Where: Morton’s The Steakhouse – Bethesda
7400 Wisconsin Avenue
Bethesda, MD 20190

When:  Friday, May 7
6:00pm – 8:00pm

Cost: $45.00 inclusive of tax and gratuity

RSVP: Lynette D’Arco at (301) 657-2650 or cm.mbe@mortons.com  

About Morton’s
Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.

The Company owns and operates 76 Morton's steakhouses located in 64 cities in 27 states, and in Puerto Rico and five international locations (Toronto, Singapore, Hong Kong, Macau, and Mexico City), as well as one Italian restaurant.

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*Smooches&Hugs*

Press Release: The James Beard Foundation

For Immediate Release:
CONTACT: Heather Caufield/ Alison Goldstein
212.255.8455
Heather@rosengrouppr.com/ Alison@rosengrouppr.com

The James Beard Foundation Unveils 2010 Culinary Scholarships

Over $310,000 in Educational Scholarships and Professional Grants Available

New York, NY (April 1, 2010) – In its continued effort to uphold James Beard's legacy of culinary education and support, the James Beard Foundation is now accepting applications for its 2010 scholarship program, with more than $310,000 in awards available. Established in 1991, the James Beard Foundation Scholarship Program assists aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school.

“Since its creation, the James Beard Foundation Scholarship Program has awarded more than $3.3 million to more than 1,200 worthy recipients,” says Diane Harris Brown, Director of Educational and Community Programming for the James Beard Foundation. “From aspiring young chefs to those pursuing food later in life, and pastry chefs to restaurateurs, the Scholarship Program satiates the hungriest of culinary minds—allowing chefs to further their careers while simultaneously advancing the culinary arts as a whole.”

New offerings for 2010 include the Wolf Hengst Scholarship in Pastry Studies for students enrolled at Johnson & Wales University in Providence, R.I.; the Steven Scher Memorial Scholarship for Aspiring Restaurateurs; and the T. J. Bartolotta Scholarship, designated for a Wisconsin-based culinary student.

Grants for current working culinary professionals to expand their experiences include the Richard Koschwitz Travel, Work and Study Grant, which will support a professional cook or chef as they hone skills of a particular cuisine in the country of origin. The Jean-Louis Palladin Professional Work/Study Grant, in memory of one of the great culinary geniuses of the 20th century, enables a qualified professional to work with food producers at their source.

The James Beard Foundation Scholarship Program is administered by the Scholarship Management Services division of Scholarship America, a nonprofit organization that has helped award scholarships to over one million students. Applications for scholarships are received and evaluated by Scholarship America. The applications of the finalists are then submitted to the James Beard Foundation’s Scholarship Selection Committee for final review.

Application forms can be found online at http://www.sms.scholarshipamerica.org/jamesbeard. All scholarship application materials, including transcript, must be postmarked by May 15, 2010. Professional grant applications must be postmarked by June 15, 2010. Scholarship winners will be notified in August 2010.

About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit http://www.jamesbeard.org/.

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*Smooches&Hugs*

Morton's Steak House/Leukemia & Lymphoma Society: Burgers & Bubbles

FOR IMMEDIATE RELEASE

Contact: Anthony Hesselius
Linda Roth Associates, Inc.
Phone: (703) 417-2703
anthonyh@lindarothpr.com

MONDAY, APRIL 12: Burgers & Bubbles

Patio event to support The Leukemia & Lymphoma Society

What A kick-off event for both the gorgeous outdoor patio at Morton’s in Georgetown, as well as the fundraising season for the Leukemia & Lymphoma Society Man & Woman of the Year 2010 campaign. Guests will toast Ria Freydberg, Woman of the Year Candidate, with champagne flowing and hot off the outdoor grill hors d’oeuvres. In addition to the patio event, Morton’s will also be offering a special three course menu in the dining room that evening, with a portion of the proceeds to benefit Freydberg’s campaign.

Where Morton’s The Steakhouse – Georgetown
3251 Prospect Street NW
Washington, DC 20007
map

When
Monday, April 12 6:00pm – 8:00pm

Cost
$25.00 suggested donation for the patio event
$75.00 per person for the three course dinner menu

RSVP
Denielle Nall at (202) 342-6258 or cm.mdc@mortons.com

About Morton’s
Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.

The Company owns and operates 76 Morton's steakhouses located in 64 cities in 27 states, and in Puerto Rico and five international locations (Toronto, Singapore, Hong Kong, Macau, and Mexico City), as well as one Italian restaurant.
About The Leukemia & Lymphoma Society
The Leukemia & Lymphoma Society (LLS) is the world's largest voluntary health organization dedicated to funding blood cancer research, education and patient services. LLS's mission: Cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families. Since the first funding in 1954, LLS has awarded more than $680 million in research funding.

This year, Ria Freydberg, of Restaurant 3 and Whitlow's on Wilson, is a candidate for the Leukemia and Lymphoma Society’s Woman of the Year Campaign. She has the honor and challenge of raising $50,000 in 10 weeks for the Leukemia and Lymphoma Society and we need your help!

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*Smooches&Hugs*

Panera Bread: Bold & Spicy Flavors

Media Contact:

Gillian Maffeo

Mullen for Panera Bread

617-226-9937

gmaffeo@mullen.com  

FOR IMMEDIATE RELEASE

Panera Bread® Turns Up the Heat with Bold & Spicy Flavors for Spring

New Cuban Chicken Panini,

Jalapeño and Cheddar Bagel Breakfast Sandwich Introduced

Richmond Heights, MO, March 24, 2010 – Panera Bread is tempting the wilder side of taste buds this spring with its new bold and spicy Cuban Chicken Panini and new Jalapeño and Cheddar Bagel Breakfast Sandwich.

The new Cuban Chicken Panini is the latest example of Panera’s unique version of an iconic recipe. Made with all-natural antibiotic-free chicken, lean smoked ham, Swiss cheese, chipotle mayo, sun-dried tomato ale mustard and served on freshly baked focaccia, this panini showcases the flavor profile of a traditional Cuban sandwich in a novel way. Panera’s Cuban sandwich also incorporates sweet and spicy pickle chips. These pickle chips -- marinated in a jalapeño-infused brine -- add an extra kick of heat and crunch and are undoubtedly the star of this new sandwich.

“After more than a year of development, we decided to test our Cuban Chicken Panini in the heart of the Cuban community -- Miami,” explained Panera’s Head Chef Dan Kish, a former associate dean at The Culinary Institute of America. “While it was a risk to introduce our spin on a Cuban sandwich to a particularly demanding customer base, we figured that if it could succeed there, it could succeed anywhere. Judging by our customers’ response in Miami, we’re confident our take on the Cuban sandwich is going to be a welcome addition to the menu.”

For those looking to spice up their You Pick Two® combination, the low-fat, vegetarian Black Bean Soup is a tasty complement to this new panini.

Another flavorful addition to the menu is the Jalapeño and Cheddar Bagel Breakfast Sandwich. The base for this sandwich is the newly created Jalapeño and Cheddar Bagel, which brings a new level of spice and flavor to breakfast. The traditional flour has been replaced with corn flour for an intense, authentic roasted flavor with mild yellow cheddar added to the dough for a touch of smooth creaminess. The sandwich also features an all-natural, freshly-cracked egg, Vermont white cheddar and a slice of lean smoked ham. Commented Kish, “As the bagel sandwich heats up in our panini press, it intensifies the flavors of the bagel, melding together the roasted notes of the corn, the smokiness of the ham, the sharpness of the cheese and subtle heat of the jalapeños.”

Panera’s bakers have also been crafting some delectable new baked goods including a Strawberries & Cream Scone and Apple Crunch Muffin. The cream-based Strawberries and Cream scone is made with dried infused strawberries, white chocolate chips and strawberry bits. These five basic ingredients -- flour, sugar, heavy cream, baking soda and salt -- all help create an airy and delicate texture.

“The beauty of this scone is in its simplicity,” explained Panera’s Head Baker Tom Gumpel, former associate dean at The Culinary Institute of America and certified master baker. “With only carefully selected ingredients, this powerfully simple Strawberries and Cream scone is a great choice for breakfast or a snack.”

The reduced fat, sweet Apple Crunch Muffin features freshly chopped apple chunks, topped with the crumbly cinnamon and sugar topping from Panera’s signature Cinnamon Crunch Bagel.

About Panera Bread
Panera Bread Company owns and franchises 1,380 bakery-cafes as of December 29, 2009 under the Panera Bread®, Saint Louis Bread Co.®, and Paradise Bakery & Café® names. With our identity rooted in handcrafted, fresh-baked, artisan bread, we are committed to providing great tasting, quality food that people can trust. Nearly all of our bakery-cafes have a menu highlighted by antibiotic free chicken, whole grain bread, select organic and all-natural ingredients, with zero grams of artificial trans fat per serving, which provide flavorful, wholesome offerings. Our menu includes a wide variety of year-round favorites, complemented by new items introduced seasonally with the goal of creating new standards in everyday food choices. In neighborhoods across this country and in Ontario, Canada, our customers enjoy our warm and welcoming environment featuring comfortable gathering areas, relaxing decor, and free internet access. Our bakery-cafes routinely donate bread and baked goods to community organizations in need. Additional information is available on the Company’s website, http://www.panerabread.com/.

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As you should know, Panera Bread is one of my all-time favs for breakfast (spinach-bacon egg souffle, pumpkin muffies and a low-fat strawberry smoothie to finish it off), lunch (chipotle chicken sandwhich, broccoli cheddar soup, kettle-cooked chips and ice-cold lemonade to wash it all down.) or TV snack (an apple artisian pastry...or two). Its got everything you could ever want in a bakery-cafe.

 

Check out a few of my previous posts and helpful information:

• Panera Bread to Post Calories at Corporate-Owned Stores (March 9, 2010)
• Panera Bread: Pink Ribbon Bagel (October 2009)
• Nutritional Guide (Adobe Reader required)
• Nutritional Calculator

*Smooches&Hugs*

Yogen Früz: Chai Latté

YOGEN FRÜZ ANNOUNCES ITS NEWEST FLAVOR: CHAI LATTÉ

A Healthy Alternative to your Everyday Coffee-Break

New York, NY – March 11, 2010 -- Yogen früz, the world’s leading frozen yogurt conglomerate, announced plans to launch its latest NÜmixes flavor Chai Latté. On March 19th, the new mix will be unveiled at Yogen Früz stores across North America. Yogen Früz’s Chai Latté is blended with low-fat or non-fat frozen yogurt providing you with a healthy alternative to your everyday coffee-break.

Yogen Früz prides itself on providing a one of a kind frozen yogurt experience including two unique elements that set it apart from its competitors. Other brands which simply provide an assortment of toppings, Yogen Früz’s proprietary blending process allows customers the opportunity to choose from an array of fresh fruits to create a personalized frozen yogurt treat. In addition, Yogen Früz’s NÜmixes program offers a fun spin on original flavors including: Chocolate Almond, Key Lime Pie, Piña Colada, and introducing the newest flavor Chai Latté.

“As we continue to expand our NÜmixes portfolio, we anticipate great success with the introduction of our highly anticipated Chai Latté flavor,” says Aaron Serruya, President of Yogen Früz.

Yogen Früz is offered in low-fat, non-fat and no-sugar-added frozen yogurt, which can be custom blended with a large assortment of fresh fruit and/or sweet crunchy toppings in a cup or blended into a nutritious fat-free, ice-free dairy or non-dairy smoothie. Yogen Früz adds one billion viable probiotic cultures to each serving of healthy yogurt. Probiotics have been shown to help with healthy digestion, immune system support, better mineral absorption and assist with lactose intolerance.

Whether someone wants to change their lifestyle and become a healthier individual, just enjoy a tasty frozen dessert or nutritious smoothie, Yogen Früz offers more than just a delicious treat; each bite provides the body with essential vitamins to help maintain a healthy lifestyle. With its added assortment of NÜmixes, Yogen Früz maintains its position as industry leader – consistently creating innovative ways to enjoy frozen yogurt.

For more information please visit: http://www.yogenfruz.com/.

About Yogen Früz
Yogen Früz USA Inc., is a subsidiary of Yogen Früz Canada Inc., a world leader in the frozen dessert category, with over 1,200 locations operating in over 25 countries around the world. Yogen Früz pioneered the frozen dessert/snack business when it opened its first store in 1986. Today, with its new assortment of proprietary probiotic frozen yogurt and its dairy and non dairy smoothies, it continues its strong tradition of market innovation and leadership. Yogen Früz provides customers with a healthy alternative to fast food that’s great tasting and nutritious making it a great product for today’s healthy and active lifestyle.

Media Contact:

David Blodgett / david@fingerprintcom.net / 310.276.7500

Erica Gianchetti / erica@fingerprintcom.net / 212.338.9800

Ali Karsch / ali@fingerprintcom.net / 954.294.7916

 

*Smooches&Hugs*

Restaurant Design Awards: Jury Announced

AIA/LA Announces Jury for 2010 Restaurant Design Awards

The American Institute of Architects/Los Angeles (http://www.aialosangeles.org/) is proud to announce the stellar jury for this year's 6th annual RESTAURANT DESIGN AWARDS (RDAs).

Ben Ford from Ford's Filling Station is our celebuchef.
Lonnie Moore from the Dolce Group is our developer/owner/nightlife empresario.
Michela O'Connor Abrams from Dwell Magazine is our media mogul.
Joey Shimoda from Shimoda Design Group is our pure architecture judge.
Clive Piercy of Air Conditioned is our graphic design and everything-in-between expert.

Once again, the competition is open to national and international projects across the restaurants, cafe/bars, and lounge/nightclub categories. The call for submissions is now OPEN. The jury meets in May to evaluate submissions. The winners will be awarded in Los Angeles at a special reception on opening night of the Dwell on Design (http://www.dwellondesign.com/) conference (June 25th, 2010).

Registration, details, and deadlines available here: http://www.aialosangeles.org/content/restaurant-design-awards

Full press release available upon request:

haily zaki

haily@secretagentpr.com
chief operative
t|f  323.342.0007
t|c 323.712.0298

*Smooches&Hugs*

Panera Bread to Post Calories at Corporate Owned Stores

Yum!

Panera Bread has announced that it will post calorie information on all Company-owned Panera Bread and Saint Louis Bread Co.® bakery-cafe menu boards by April 2010. The bakery-cafe concept expects franchise-operated locations to follow suit and have calories posted on menu panels by the end of 2010. This would make Panera Bread the first national concept to voluntarily post calorie information on menu boards across the country.

Christine Peterson
Assistant Account Executive
Social Media Enthusiast
Mu//en
40 Broad Street
Boston, MA 02109-4309
CPeterson@mullen.com

Panera Bread® First National Restaurant Concept

to Post Calorie Information on All Menu Boards

New Menu Panels to Complete Rollout to Company-Owned Bakery-Cafes by April 2010,

System-wide by Year’s End

RICHMOND HEIGHTS, MO, March 10, 2010 – Panera Bread has announced that it will post calorie information on all Company-owned Panera Bread and Saint Louis Bread Co.® bakery-cafe menu boards by April 2010. The bakery-cafe concept expects franchise-operated locations to follow suit and have calories posted on menu panels by the end of 2010. This would make Panera Bread the first national concept to voluntarily post calorie information on menu boards across the country.

“We are pleased to be the first national concept to provide this level of transparency to customers,” said Scott Davis, Panera’s Chief Concept Officer. “It comes from our commitment to providing nutrition information and wholesome foods our customers can trust.”

This menu labeling effort is part of Panera’s long-standing dedication to providing customers with nutritious choices and the information to make wise decisions for themselves.

“As we’ve been introducing our new menu boards across the country, customers have responded very favorably,” Davis said. “We’ve seen them gravitating towards options that allow them to customize their meals such as our You Pick Two® where they can pair smaller portions of our soups, salads or sandwiches to create a meal with fewer calories.”

“This whole initiative prompted us to take an even closer look at our menu offerings,” Davis said. “The result was we improved the nutritional content and ingredients in several of our menu items. We view it as a ‘win-win’ for both our customers and Panera.”

In addition to the calorie information on the menu boards, full nutrition information is available via an innovative nutrition calculator on the company’s web site, www.panerabread.com, where customers can customize their meals and make modifications to fit their preferences. Customers can also find more complete nutrition information in all Panera Bread and Saint Louis Bread Co. bakery-cafes by asking an associate to see a nutritional binder.

“Our efforts in this area will continue to evolve,” said Davis. “We support initiatives that promote greater transparency for our customers.”

Panera Bread is frequently recognized as a leader in offering nutritious food options. In March 2009, Health magazine named Panera Bread the #1 healthiest in the country for eating on-the-go. Panera Bread was praised for offering customers the choice of apples or baked chips as a side item, Panera’s You Pick Two smaller-size soups, salads and sandwiches, and antibiotic-free chicken options. Additionally, Panera was awarded a #1 ranking for Best Healthy Options among large chains (those with up to 5,000 locations) in Zagat’s 2009 National Restaurant Chains Survey.

About Panera Bread
Panera Bread Company owns and franchises 1,380 bakery-cafes as of December 29, 2009 under the Panera Bread®, Saint Louis Bread Co.®, and Paradise Bakery & Café® names. With our identity rooted in handcrafted, fresh-baked, artisan bread, we are committed to providing great tasting, quality food that people can trust. Nearly all of our bakery-cafes have a menu highlighted by antibiotic free chicken, whole grain bread, select organic and all-natural ingredients, with zero grams of artificial trans fat per serving, which provide flavorful, wholesome offerings. Our menu includes a wide variety of year-round favorites, complemented by new items introduced seasonally with the goal of creating new standards in everyday food choices. In neighborhoods across this country and in Ontario, Canada, our customers enjoy our warm and welcoming environment featuring comfortable gathering areas, relaxing decor, and free internet access. Our bakery-cafes routinely donate bread and baked goods to community organizations in need. Additional information is available on the Company’s website, http://www.panerabread.com/.

Matters discussed in this news release relating to the Company’s future plans contain forward-looking statements within the meaning of Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934. All forward-looking statements included in this release are made only as of the date of this release, and we do not undertake any obligation to publicly update or correct any forward-looking statements to reflect events or circumstances that occur or which we hereafter become aware, after that date. Forward-looking information expresses management's present belief, expectations, or intentions regarding the Company. The Company's actual results could differ materially from those set forth in the forward-looking statements due to known and unknown risks and uncertainties and could be negatively impacted by a number of factors including changes in the laws and regulations regarding nutrition or menu labeling, franchisee participation in the program, and those risks that are discussed from time to time in the Company's SEC reports, including its Form 10-K for the year ended December 28, 2009 and its quarterly reports on Form 10-Q.

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*Smooches&Hugs*

Cherry Blossom: Restaurant "Cherry Picks"

FOR IMMEDIATE RELEASE


CONTACT: Jessica Zachar
Linda Roth Associates, Inc.
703-417-2701
Jessica@lindarothpr.com

Round Up: Area Restaurants Announce Cherry Picks

LRA Presents cherry-inspired dishes to complement the

National Cherry Blossom Festival

Washington, DC (March 3, 2010) — As Washington gears up for its signature springtime event, the National Cherry Blossom Festival, area restaurants have announced new dishes and drinks to complement the festival. Cherry Picks, or the cherry-inspired recipes specially created for the festival, will be available at participating restaurants throughout the two-week festival, from March 27 through April 11. Recipes and photographs of each dish are available upon request. For reservations or more information about Cherry Picks, contact any of the participating restaurants below.

B. Smith’s
50 Massachusetts Avenue, NE
Washington, DC 20002 (map)
202.289.6188
www.bsmith.com

3-course Cherry Blossom menu (lunch $25.00; dinner $35.00)
o Blossom Salad – A fresh mesclun blend tossed with toasted almonds, red onions, dried cherries, and goat cheese finished in a light blood orange vinaigrette

o Seared Salmon – Laced with a cherry port glaze, the salmon is served atop a bed of sautéed julienned radicchio, leeks, carrots, and sugar snap peas

-OR-

o Seared Filet Mignon – This lean cut is accented by a cherry port glaze, with a crispy potato cake and sautéed shitake mushrooms, spinach and leeks

o Cherry Apricot Cobbler – Spiced with cinnamon and vanilla, this warm cherry and apricot cobbler is garnished with sweet vanilla ice cream and a candied cherry

o Cherry Mojito ($14.00)- A twist on the classic cocktail, this mojito is cherry -infused


M Bar at Renaissance Washington, DC Dupont Circle Hotel
1143 New Hampshire Ave, NW
Washington, DC 20037 (map)
202.775.0800
http://marriott.com/hotels/travel/wasrw-renaissance-washington-dc-dupont-circle-hotel

o Cherries Jubilee ($7.00) – Two “hot” chocolate shortcakes filled with vanilla bean ice cream and soaked in a pool of cherries jubilee

o Pink Passion Fire ($10.00) – A fresh blend of pomegranate and citrus juices, this cocktail also contains a surprising hint of chili

Morton’s The Steakhouse – Downtown DC
1050 Connecticut Avenue, NW
Washington, DC 20036 (map)
202.955.5997
http://www.mortons.com/

o Cherry Blossom Martini ($13.00) – Originally a prohibition era cocktail named the Mary Pickford, this cocktail is highlighted by Luxardo Marachino Liqueur, a rare liquor made from fermented Marasca Sour Cherries

RIS
2275 L Street, NW
Washington, DC 20037
202.730.2500
www.risDC.com  

o Smoked Paprika Crusted Muscovy Duck ($28.00) – This savory dish is smothered in a sweet and sour cherry sauce and complemented by almond wild rice and caramelized endive.


Linda Roth Associates, Inc. provides creative connections through media relations, marketing initiatives, community outreach and special events: “We go to bat to put you on the map.” For more information on LRA, please visit http://www.lindarothpr.com/ or call 703.417.2700.

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*Smooches&Hugs*

Press Release: Rôti Mediterranean Grill

FOR IMMEDIATE RELEASE

Contact: Martha Miller
Linda Roth Associates, Inc.
(703) 417-2709
Martha@lindarothpr.com

Rôti for a Year Contest AnnouncedRôti Mediterranean Grill debuts in Washington D.C. April 2010

Washington, D.C. [March 1, 2010] — Rôti Mediterranean Grill will open its first Washington, D.C. location in early April at 1747 Pennsylvania Avenue, NW. To celebrate the arrival, Rôti is awarding one lucky person lunch for a year. Rôti is open Monday through Friday, so that means five lunches a week for 52 weeks. Sound too good too be true? Check out this video of the lucky winner from the Chicago contest in 2009.

Rôti brings the fresh and vibrant flavors of the Mediterranean to downtown D.C. Menu options are endless with a variety of fire roasted meats, pitas, couscous, falafel, kabobs, salads and a variety of composed Mediterranean plates. Side dishes such as house-made hummus and baba ghanoush are available as well as assorted beverages and desserts. In true Mediterranean style, vegetarian and gluten-free options abound.

“With several locations in the Chicago area, Rôti is excited to open our first D.C. location less than a block from Washington’s most famous and newest Chicago transplant in the White House,” said Bill Post, Rôti’s Founder & President.

In addition, ten runners up in the contest will win the 2nd place prize of Free Rôti every day for one month and everyone who enters the contest will get a coupon for a free order of falafel.

For more details and to enter, visit www.roti.com/DC_contest. For information on Rôti‘s fresh and healthful menu and catering options of Mediterranean-inspired food please visit http://www.roti.com/ or contact Martha Miller at Martha@lindarothpr.com or (703) 417-2709.

About Rôti
Rôti (pronounced Row-tee) is the manifestation of a dream held by its founders to bring the best of the Mediterranean food and lifestyle to American neighborhoods. Rôti cooks and serves high quality, fresh and healthful food inspired by the rich tradition of the Mediterranean cultures. Rôti will be open in early April, Monday-Friday from 7:00 am to 4:00 pm. For more information please visit http://www.roti.com/.

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*Smooches&Hugs*

Morton's: Lunch with a Legend-Ted Leonsis

FOR IMMEDIATE RELEASE


Contact: Anthony Hesselius
Linda Roth Associates, Inc.
Phone: (703) 417-2703
anthonyh@lindarothpr.com

Wednesday, March 10: Lunch with a Legend

Featuring Ted Leonsis

What:
The next installment in the lunch series that puts Morton’s legendary food and drink alongside DC area sports icons. The lunch program is led by DC’s own ESPN radio hosts “Doc” Walker & Kevin Sheehan featuring special guest Ted Leonsis, owner of the Washington Capitals. The program will be broadcast live from Morton’s private boardroom on ESPN 980AM just hours before the Caps home game against the Hurricanes. Guests will enjoy a lively lunch while participating in the show first hand.

MENU:
Caesar Salad

(Choice of one)
Broiled Salmon Fillet
Chicken Christopher
Single Cut Filet Mignon
Served with Mashed Potatoes and Sautéed Garlic Green Beans

New York Cheesecake

Where:
Morton’s The Steakhouse – Downtown DC
1050 Connecticut Avenue, NW
Washington, DC 20036
map

When:
Wednesday, March 10
11:30am Patio Reception
12:00pm-2:00pm Lunch
Cost:
$40.00, inclusive of tax and gratuity. A cash bar will be available.

RSVP Melissa Curry at (202) 955-5997 or cm2.mca@mortons.com

About Morton’s

Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.

The Company owns and operates 76 Morton's steakhouses located in 64 cities in 27 states, and in Puerto Rico and five international locations (Toronto, Singapore, Hong Kong, Macau, and Mexico City), as well as one Italian restaurant.

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*Smooches&Hugs*

B.Smith's Weekend Jazz - The Jolley Twins Announced

FOR IMMEDIATE RELEASE




Contact:
Anthony Hesselius
Linda Roth Associates, Inc.
(703) 417-2703
anthonyh@lindarothpr.com

Live Jazz Weekends at B. Smith’s

Featuring Nathan & Noble Jolley

Washington, D.C. (February 22, 2010) — B. Smith’s is pleased to announce a new line-up of live weekend jazz performances at the historic Union Station restaurant. Beginning February 26 every Friday night, Saturday night and Sunday for brunch, two of the area’s finest musicians will be on hand to add even more southern flavor to the B. Smith’s dining experience.

Weekend performances will feature the Jolley Twins, a duo of lifelong DC natives. Nathan Jolley, whose talents include drumming, percussion, songwriting and producing, has opened for acts including John Legend and Ron Carter. Nathan performs with his twin brother Noble Jolley, Jr., a jazz pianist, trumpeter, composer and arranger. The pair studied at John Hopkins University’s Peabody Conservatory, and were inspired by their father Noble Jolley, Sr., Howard University’s first student to earn degree in Jazz Studies.

The jazz styling of the duo offer the perfect complement to B. Smith’s array of home-style Southern, Creole and Cajun menu offerings. Dinner favorites include Crescent City Gumbo, Lemon Pepper Catfish and Shrimp and Grits. Signature desserts like Bourbon Street Bread Pudding or Sweet Potato Pie are perfect accompaniments to a menu of unique dessert drinks.

B. Smith’s Sunday Brunch buffet, which is served each week from 11:00am to 5:00pm, includes breakfast favorites like a Southern grits and oatmeal bar, French toast, and fresh fruit. Those leaning more towards lunch can enjoy collard greens, macaroni and cheese or fried chicken. Brunch includes limitless champagne, mimosas or juice and costs just $34.00 for adults and $17.00 for children under twelve.

B.Smith’s is open Monday through Thursday 11:30am to 9:00pm, Friday and Saturday 11:30am to 10:00pm and Sunday from 11:00am – 9:00pm, with the last brunch seating at 4:30pm. For more information please contact Anthony Hesselius at anthonyh@lindarothpr.com or (703) 417-2703. For a full menu, directions, or to make a reservation visit http://www.bsmith.com/ or call (202) 289-6188.

B. Smith’s Restaurant has been serving award-winning Cajun, Creole, and Southern cuisine to Washington D.C. residents and visitors alike since 1994. Located in Union Station’s historic President’s Suite, the restaurant’s main dining room features elegant chandeliers and 30-foot ceilings, and historic art from an era when the space was used to entertain U.S. presidents as they travelled in and out of the city by train. Just blocks from the Capital, B. Smith’s has long served as a gathering place for the city’s movers and shakers, and anyone looking to relax and have a good time.

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*Smooches&Hugs*

Oscar Night: Plan your FAB Menu!

I wasn't aware, until I saw the poster today, that Alec Baldwin and Steve Martin were hosting this year's Academy Awards.

That's gonna be fun AND funny!

The 82nd Annual Academy Awards (aka "Oscar Night") airs LIVE on ABC Sunday, March 7th 8:00pm EST/5:00pm PT. Click here for details on this and other Oscar Week events.

Planning a viewing party for "Oscar Night"? If so, Easy Leaf Products has a few delicious ideas to try. These are suitable for the less formal/more relaxed/still FAB crowd. Many want to enjoy the show, minus the suit and tie. I'll be posting the recipes during the upcoming weeks leading up to Oscar Night. (Hence the recipe forthcoming remark.)

Consider that your Countdown. (Sorta)

Photo credit: The Academy of Motion Picture Arts & Sciences

Check out the Press Release...

MEDIA CONTACT:
Razonia McClellan
RM Public Relations
432.686.9956
razonia@razoniapr.com

CREATE YOUR OWN FABULOUS OSCAR NIGHT

Easy Leaf Products Edible Gold Adds Glam to Oscar Parties

LOS ANGELES (February 16, 2010) – As movie lovers begin planning their Oscar Night (Sunday, March 7) guest menus, Easy Leaf Products offers a few suggestions to create a star-studded event at home. The same edible gold used since 2006 by Spago’s chefs at the Governor’s Ball Dinner, Easy Leaf Products offers the ultimate decoration for food and beverage with their ORO FINO (edible gold) product line. For more information on products and recipe ideas, please visit their Web site at http://www.easyleafproducts.com/.

First, start the evening off by serving guests a No Ordinary Mimosa (recipe forthcoming) or Martinis with edible gold as they arrive. Next, serve Gilded Caviar (recipe forthcoming) or even store bought Sushi and sprinkle a few edible gold petals on top.

For the main course, serve Aztec Chicken Roulade (recipe forthcoming). This savory dish is topped with edible gold and is as pleasing to the eyes as it is to the mouth. For the grand finale give each guest a chocolate truffle filled with champagne and gilded with edible gold by Chocolatique called Bubbly (retail: $35 for 15 pc / available at http://www.chocolatique.com/) or simply shake edible gold sprinkles on your favorite dessert recipe.

Until a few years ago edible gold and silver were available only to the professionals. Now, with the use of the cleverly designed and packaged shakers and boxes with bamboo tweezers, every culinary devotee can easily and efficiently adorn food and beverage in their own home. Edible gold and silver are available in three forms: leaves, sprinkles and petals. Amazingly, the products are quite affordable with prices ranging from $23.00 (100 mg shaker garnishes 25 drinks or desserts) to $120.00 (1 gram shaker garnished 125 drinks or desserts).

Easy Leaf Product’s uniquely packaged line of ORO FINO (23 Karat Genuine Edible Gold) and ARGENTO FINO (Pure Edible Silver) are perfect for gilding cocktails, hors d’oeuvres, wedding cakes, pastries, and savory dishes. Products are available for purchase on Easy Leaf Products e-commerce Web site (http://www.easyleafproducts.com/) and through a variety of retailers across the nation such as Dean & DeLuca; Fancy Flours (http://www.fancyflours.com/); Great News Cooks in San Diego; Neiman Marcus catalog and e-commerce site (http://www.neimanmarcus.com/); Surfas in Culver City; and Sur La Table stores, catalog and e-commerce site (http://www.surlatable.com/). Easy Leaf Products, a division of Neuberg & Neuberg Importers Group, Inc., is based in Los Angeles, CA and is the sole importer and distributor for all ORO FINO and ARGENTO FINO products in North America.

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Let us know if you plan on celebrating Oscar Night!

*Smooches&Hugs*