American Feast Founder Tim Tango (second from left) shows he can grill & get laughs! (photo by Rick Tango)
It's a Great American Tradition and a wonderful way to Celebrate America! Working the grill outdoors on a beautiful day is a terrific way to entertain family and friends. Once your guests catch the aroma of natural meats, seafood, and fresh local vegetables cooking over an open flame they'll be ready for a feast. Whether you prefer to marinade, lightly season, season with rub, or slather with sauce you're bound to produce a delicious meal. Grilling can be one of the healthiest ways to cook if you choose quality foods that are full of nutrients. Do it safely and your next outdoor get-together will be a memorable feast. Don't forget to take some pictures!
For some basic tips on grilling you can check on these sources of info:
Food Safety Tips for Grilling & Barbecuing
Grilling is one of the healthiest ways to cook, if you do it right
How to Pick Your Steak
If you'd like to try some of our favorite BBQ sauces click on any of the following:
Bilardo Brothers Original Barbeque Sauce
Jersey Mary's Barbeque/Baking Sauce
Texas Longhorn Rodeo Jalapeno Barbeque Sauce
Here's where you can order some prime cuts to make your next grilled meal really special:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
Here are some great recipes for your next feast from the grill:
Grilled Vegetables
Grilled Lamb Chops with Jalapeno Jelly
Grilled Chicken Marinated in Lemon, Garlic & Black Pepper
Kansas City Style Ribs
Smoked Bacon Shrimp Kabobs
Grilled California Avocado Quesadilla
Olive-Oil Poached, then Grilled, Lamb Loin Chops
Buttermilk Blue Cheese Steak
Beer Can Chicken
Vegetable Farm in Newbury, Vermont (photo by Paul Anderson, courtesy of morguefile.com)
This is a great recipe to tackle after a shopping trip at your local farmers market. It combines the healthiness of fresh produce with the fun & great taste of grilling. We learned it at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. Chef Sarnataro made sure we got it right that first time and we’ve been enjoying it at our cookouts ever since.
Ingredients for 4 Servings
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Small Zucchini
• 1 Red Onion
• 1 Tomato
• 1 Fennel
• 4 Mushrooms
• 1 Bunch of Thyme
• Extra Virgin Olive Oil
Preparation
1. Wash the peppers, zucchini, tomato, fennel and mushrooms.
2. To prepare the vegetables, cut the tops off the peppers and remove the core and seeds.
3. Cut the peppers in half and cut out any of the whitish membrane that remains.
4. Cut each pepper lengthwise into 1 inch thick slices. Set aside.
5. Cut the ends off the zucchini.
6. Cut the zucchini into 3 inch lengths. Stand each piece up on of its flat sides and cut straight down into 1/8 to 1/4 inch slices. Set aside.
7. Remove the peel from the onion. Cut 1/4 inch round slices, keeping the rings in one piece. Set aside.
8. Cut out the core of the tomato. Slice the tomato into 1/4 inch slices. Set aside
9. Peel or remove the tough outer layer of the fennel. Cut off the branches. Slice the fennel in half. Make a v cut into the root and remove most of it.
10. Slice the fennel into 1/4 inch slices, starting at the top of the fennel and slicing down toward the root.
11. Cut off the stems of the mushrooms.
12. Remove the leaves of the thyme from the branches. Mince finely.
13. Place the vegetables on a pan and sprinkle salt and pepper over them. Mix the thyme with the olive oil. Using a pastry brush dipped in olive oil, generously coat the vegetables with the oil.
14. Heat the grill; when red hot, begin to grill the vegetables.
15. Turn each vegetable to cook both sides. As each is done, remove to a clean tray.
16. Serve hot or room temperature.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Freshwater Catfish (photo by drrj, courtesy of morguefile.com)
Whether blackened with a Cajun spice mix or breaded and fried to a golden brown, America’s southern freshwater catfish is an indelible part of the country’s food heritage and culture.
There is a similar white fish that is imported from Asia that is not currently subject to the same food safety standards as American catfish. In the past such fish from China has been banned by the FDA because of widespread contamination and dangerous chemical residues. It is possible that the last time you had catfish at a restaurant you were served the Asian white fish, marketed under the name catfish.
Our friends at Food & Water Watch have informed us that:
Last summer, when Congress passed the Farm Bill, it included a measure that created a new inspection program specifically for catfish at USDA. The department under Secretary Vilsack is working right now to design that new inspection program, and we hear that they are under pressure from China, Vietnam, and seafood importers to let some imported catfish escape the reach of this new program.
There is an ongoing debate as to which fish can truly be called catfish, but we believe that any fidh marketed under the name catfish should be subjected to the same high standards as American catfish.
If you’d like to make your opinion on this issue known to Secretary Vilsack of the USDA you can go to: Food & Water Watch
If you’d like to see kids in school enjoying food that is both delicious and good for them there’s something you can do about it. Here’s what we’ve learned from our friends at Slow Food USA:
Dear Members and Supporters of Slow Food USA,
Remember this date: September 7, 2009. We’ll look back on that day as the moment when people across America took a stand about the food our children eat at school.
As you know, children who grow up enjoying food that is both delicious and good for them learn healthy eating habits that last throughout their lives. Those habits can start at school – but only if we give schools the resources to serve real food instead of the overly processed fast food that endangers their health.
To make that happen, our leaders in Congress need to hear that when it comes to our children, change can’t wait.
That’s why we’re organizing a National Eat-In for Labor Day, Sept. 7, 2009. On that day, people across America will gather with their neighbors for public potlucks that send our nation’s leaders a clear message: It’s time to provide our children with real food at school.
To get Congress’ attention, we’re going to need the help of all kinds of people: parents, teachers, community leaders, kids and people who’ve never done anything like this before. We’re going to need everyone to pitch in.
But the people we need most are Slow Food members and supporters. You’re the front line of the food movement, and we’re counting on you to tell your friends, to contact your legislators and to organize Eat-Ins for Sept. 7.
Our campaign web site will guide you through the process, and our campaign team is here to provide support. We’ll give you everything you need to get involved, starting today.
And we mean today—because with the President calling for health care reform and the First Lady teaching kids to grow food on the White House Lawn, we’ve got an opening to pass legislation that gives kids the opportunity to grow up healthy.
This fall, Congress will be debating whether to update the Child Nutrition Act, which is the law that determines what kind of food kids eat at school. By giving schools the resources to serve real food, we can make sure that the legacy we’re leaving our children is a future filled with opportunity, security and good health.
We can only do it if we act now. It’s time to get real food into schools.
For more information, and to join our campaign, go to: Time for Lunch
Best regards,
Josh, Brian, Jerusha, Gordon, Leah, Callie, Alex, Stephanie
The Time for Lunch campaign team
timeforlunch@slowfoodusa.org
(Image courtesy of California Avocado Commission)
Summer has arrived and our friends at the California Avocado Commission have sent us a timely recipe, just perfect for warm weather dining and entertaining. It's a healthy creation that delivers a terrific blend of citrus flavors. A single serving contains just 450 calories. The creamy avocado-citrus sauce makes grilled chicken breasts simply delicious. They suggest you serve it on a bed of rice, couscous or other cooked grains. We suggest you enjoy it with a glass of your favorite Californian white wine.
Ingredients for 6 Servings
• 3 Cloves garlic, finely chopped
• ½ Cup unsalted butter, divided
• ½ Cup whipping cream
• ½ Teaspoon finely chopped orange zest
• 2 Tablespoon orange juice
• 1 Tablespoon lime juice
• 1 Tablespoon lemon juice
• 1 *Ripe, Fresh California Avocado, peeled, seeded and pureed
• ¼ tsp salt, plus additional to taste
• 6 (about 6-oz.) Boneless, skinless chicken breast halves
• Black pepper
• 6 Each lemon, lime, and orange slices
*A large avocado is recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Sauté garlic in 1 teaspoon butter until soft but not colored, about 2 minutes.
2. Stir in cream.
3. Heat to a simmer, stirring frequently; do not boil.
4. Stir in orange zest, juices, avocado, and salt. Keep warm.
5. Melt remaining butter.
6. Brush chicken with butter.
7. Season chicken with salt and pepper.
8. Grill chicken until internal temperature reaches 165 degrees F, or bake at 450 degrees F until chicken is browned and just firm to the touch, about 15 minutes.
9. Serve each breast with 1/4 cup avocado sauce; garnish with a slice of each citrus fruit.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
(photo by Nesstor4u2, courtesy of morguefile.com)
A new wine company donates 20% of its net profits to organizations that help protect threatened animals around the world. Aptly named Endangered Wines, it has just launched four varietals of wines, a Merlot, a Chardonnay, a Cabernet Sauvignon, and a Sauvignon Blanc. The wines’ labels include stunning photographs of a Tiger, Elephant, Panda and Polar Bear.
The winemaker for Endangered Wines is a Frenchman named Phillipe Pla who is a well known for his skillful wine making throughout South America. The wines are produced and bottled in Chile and exported to the United States for sale to retailers and customers. The wines are reasonably priced at around $9.00 a bottle.
Endangered Wines has partnered with reputable nonprofit organizations including Save China’s Tigers, The International Elephant Foundation, Pandas International, and Polar Bears International. The work being done to protect threatened animals around the world will directly benefit from donations by the wine company.
Endangered Wines was founded by Scott Day who is the owner of the Caribbean Vineyards wine brands based in St Thomas, U.S. Virgin Islands. Scott is an avid animal lover and naturally blended his two passions to create a wine company with a good cause. The wine company is based in Wilmington, Delaware and currently negotiating with distributors across the United States to sell the wines.
Endangered Wines’ labels says it all with “Great Wines Working For a Greater Cause.”
You can find out more about the new wine company at their website: Endangered Wines
Passing Freighter (photo by Kenn Kiser, courtesy of morguefile.com)
Our friends Sarah, Alex, Noelle and the Food Team at Food & Water Watch have sent us the following message:
Dear Jeff,
We had a great victory last night as the Appropriations bill passed out of committee with the ban on Chinese chicken still in tact. Thanks to consumer activists like you who contacted your member of Congress, we've cleared the first hurdle in protecting American consumers from potentially contaminated chicken imports.
We know that big agriculture corporations like Smithfield, Tyson, and Cargill pulled out all the stops to pressure Congress to lift the ban, but thanks to continued consumer pressure on this issue, the committee kept the ban to prevent Chinese chicken from coming into the country.
We commend Representative Rosa DeLauro (D-CT) for taking the lead on protecting U.S. consumers from a potentially dangerous food product. This is a great victory, but the fight isn't over yet. We'll be in contact soon to urge the full House and Senate to put consumer safety first by keeping the ban on Chinese chicken products.
In the mean time, please take action to ask your member of Congress to pass strong food safety standards for our domestic food (by clicking on):
Food & Water Watch
Thanks for taking action!
Food & Water Watch is a nonprofit consumer organization that works to ensure clean water and safe food. We challenge the corporate control and abuse of our food and water resources by empowering people to take action and by transforming the public consciousness about what we eat and drink.
Our friends at the Food Alliance, a nonprofit organization that certifies farms, ranches and food handlers for sustainability, have just sent us this update:
Food Alliance has expanded its certification program for sustainable agriculture and food handling to include poultry and egg production. The new Food Alliance certification for poultry is available throughout North America to producers of chicken eggs as well as turkey and chicken meat.
The first company to earn Food Alliance certification for egg production and processing is Wilcox Family Farms, a fourth generation, family-run business headquartered in Roy, Washington with farms in Oregon and Washington. The company provides over 400,000 shell eggs (dozens) and 150,000 pounds of liquid eggs per week to grocery stores, bakeries and food service operations. The company’s organic shell eggs, organic liquid eggs, and cage-free brown eggs will now display the Food Alliance Certified label.
“My family’s company has a long history of working to protect the environment and benefit our community. Sustainability is a critical component of our business model,” says Andrew Wilcox, Director of Operations. “We look at certification as a way to be more transparent with our customers about how their food is produced. Food Alliance’s certification program is unique because they cover labor, animal welfare, and environmental issues. No other certification does all that. It really fits our values.”
To learn more about the organization's certifciation programs and other fine work go to: Food Alliance
La Quercia's Founders (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own came from a desire to take advantage the bounty that surrounds them in Iowa .
Herb and Kathy are contributing to the growth of premium, artisan-made American foods by offering fine quality, dry cured meats -- and Iowa with its abundance is the natural place to do this.
La Quercia’s Founders believe that the food we eat can delight us every day. It is their mission to help you make that happen. With each product, they strive to offer a memorable eating experience, one that causes you to stop and savor the moment.
Green Label Organic Prosciutto
For Herb and Kathy great food is more than great taste. It is healthful, nutritious, and pleasurable. It is satisfying sensually, physically, emotionally, and intellectually. It tastes good and it feels good. It pleases and it nourishes. It is part of a responsible food system that sustains you, producers, craftspeople, restaurants, and stores who support their communities and respect the environment.
Great food is made from the highest quality materials, careful adherence to the best of tradition, and the judicious use of modern tools. La Quercia incorporates these principles in determining how they produce and what they select to offer.
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding. They do not use meat from animals that have been given antibiotics, kept in large animal confinement facilities, fed animal byproducts, or given hormones.
Kathy and Herb work in all aspects of the business–selecting and buying pork, salting, trimming, and handling hams and leading a small group of dedicated staff who participate in their production.
Speck Americano
Kathy Eckhouse is a long time "foodie" who lived in Europe for several years as a child and adolescent. She is the person all of her friends describe as the best cook they know. Kathy says, "I feel good about what we do, because we use pork from animals that have had a good life. I think prosciutto is a great thing for a well-raised pig to become."
Says Herb, “I love making prosciutto; it's like assisting at a miracle."
If you'd like to order some of La Quercia's critically acclaimed, artisan cured meats, click on any of the following:
Rossa Heirloom Prosciutto, 100% Berkshire Pork
Green Label Organic Prosciutto
Heirloom Pancetta
Prosciutto Piccante
Speck Americano
Fresh Cilantro (© Photographer: Richard Mcguirk | Agency: Dreamstime.com)
Grilling season is in full swing across the country and Grilled Fish Tacos are a fun treat to serve your guests or make an ordinary evening at home more fun. We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 4 servings
• 2 Pounds of Halibut, Cut into 1-inch Cubes
• 1/3 Cup Orange or Lime Juice
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tablespoons Freshly Chopped Cilantro
• 1 to 2 Tablespoons Minced Jalapenos or Other Fresh Chili
• 1 Teaspoon Salt
• 1 Teaspoon Ground Black Pepper
• 12 Corn Tortillas
• 2 Cups Shredded Romaine Lettuce, Washed & Dried
• 1 Cup Thinly Sliced Radishes
• Corn, Cherry Tomato and Avocado Salsa or, Roasted Tornato-Chipotle Salsa
Preparation
1. Place the fish in a shallow dish or bowl.
2. Mix together the citrus juice, olive oil, herbs, chilies, salt and pepper and pour over the fish.
3. Cover and refrigerate for at least 1 hour, no more than 3 hours.
4. Preheat the grill.
5. Warm the tortillas by placing them 1 at a time in a skillet over medium heat, flipping them once or twice, for about 15 seconds, wrap them in a towel and keep warm in a 250 F oven. OR, place the tortillas in a steamer basket and place over simmering water for 1 minute.
6. Remove the fish from the marinade and thread on skewers.
7. Grill over the hot fire, turning once until the fish is opaque in the center, 4 to 5 minutes on each side.
8. Remove from the heat and slide onto a platter.
9. Serve immediately with the warmed tortillas, lettuce, radishes and salsa.
To have a look at the two great salsa recipes we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to:
1. Corn, Cherry Tomato & Avocado Salsa
2. Roasted Tomato-Chipolte Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Organic Produce (photo by Dmitri Jeltovski, courtesy of morguefile.com)
Fresher ingredients. Increased health benefits. More environmentally friendly packaging. These are the top priorities global consumers are placing on food companies.
Those are the findings of a new study conducted by Ipsos Marketing, Consumer Goods indicates that global consumers have readjusted their priorities regarding food products.
According to David Pring, Executive Vice President at Ipsos Marketing, "These are key developments in the food market, and not just in North America and Europe. We are also seeing that taste, convenience and product difference - aspects that were probably more characteristic of food product drivers towards the end of the last millennium - are taking a back seat in a world now more focused on making a positive impact on freshness and health as well as the sustainability of the planet."
When asked to choose one area on which companies should concentrate most when developing new food products, consumers from around the world suggested that fresh ingredients, additional health benefits, and more environmentally friendly packaging should be top priorities. With this in mind, factors such as improving taste, developing more convenient packaging, developing foods that are totally different, and making food products that are quicker and easier to prepare appear to have a lower priority.
"We are seeing a global consumer movement toward heightened consciousness of health, wellness and environmental factors in their food purchasing decisions," says Pring.
"For food marketers, the challenge is to ensure that innovation platforms are clearly focused on these consumer needs, not merely in developed markets but also in emerging ones that will undoubtedly become increasingly salient in the near future," concludes Pring. "At the same time, Marketers must be careful not to compromise taste, although this should go hand-in-hand with the use of fresh ingredients."
(photo by Clara Natoli, courtesy of morguefile.com)
If you're trying to lose weight by skipping breakfast you may be working against yourself. By reviewing thousands of research reports, University of California scientists were able to pin down the four factors that are most likely to cause people to become overweight and suffer obesity in America:
1. Consumption of Dietary Fat
2. Sweetened Beverages
3. Restaurant Foods
4. A Pattern of Breakfast-skipping
The review found that intake of protein, simple sugars and fruit juice, as well as food variety, portion size, snacking and frequency of eating, were not consistently related to obesity. In addition to avoiding the factors that cause people to be overweight, the study found that a good preventative diet would include lots of fiber, fruits and vegetables, and adequate calcium and dairy products.
To read an article authored by the scientists that conducted the review that was published in California Agriculture go to: Preventing Obesity: What Should We Eat?
Blue Marlin (© Diomedes66 | Dreamstime.com)
Wegmans Food Markets, Inc., based in Rochester, N.Y., affirmed its commitment to selling sustainable seafood by becoming the first supermarket chain to endorse the Take Marlin Off the Menu Campaign (www.takemarlinoffthemenu.org) and refusing to sell marlin, sailfish and spearfish at its 72 stores located throughout New York, Pennsylvania, New Jersey, Virginia and Maryland.
In recognition of Wegmans' commitment to not selling marlin, the Take Marlin Off the Menu Campaign, launched eight months ago by three leading marine conservation non-profits, wants consumers to know they can purchase seafood at their nearest Wegmans supermarket with the full knowledge that Wegmans is officially "Marlin Free."
The Take Marlin Off the Menu Campaign was launched by the International Game Fish Association (www.igfa.org), the National Coalition for Marine Conservation (www.savethefish.org), and The Billfish Foundation (www.billfish.org).
As a leader in the supermarket industry, Wegmans urges other supermarket chains throughout the United States to follow its lead in not selling marlin, and helping to raise awareness among consumers that marlin populations are in serious danger due to overharvesting by commercial fishing fleets.
Supporting the Take Marlin Off the Menu Campaign is in keeping with Wegmans' reputation for innovation. Founded in 1916, Wegmans published its Sustainable Seafood Sourcing Philosophy, a policy that has been followed for many years and is promoted at all Wegmans stores, as well as on its website (www.wegmans.com). Wegmans also posts a chart of items sold in its stores that are certified sustainable and those which are not sold due to sustainability concerns.
"As an industry, we have a great deal of influence in what Americans eat," says Carl Salamone, vice president of seafood. "Every day, in supermarkets across the country, consumers ask seafood professionals what's great to eat. That's when we can point consumers to fish and seafood that is flavorful and good for our environment. Because when the marlin are gone, we all lose."
The ultimate goal of the Take Marlin Off the Menu Campaign is, through education and political advocacy, to end the commercial harvest, sale and importation of marlin, sailfish and spearfish in the United States, according to Jason Schratwieser, conservation director for the International Game Fish Association (IGFA).
"This is a huge step for our campaign because Wegmans is respected by consumers for its commitment to customer service," adds Ken Hinman, president of the National Coalition for Marine Conservation, located in the Washington D.C. area, "as well as throughout the supermarket industry for its innovation. We applaud Wegmans for stepping forward among its peers in the supermarket industry and coming out on the side of marlin and other billfish."
In addition to Wegmans, a growing number of restaurants support Take Marlin Off the Menu, including Wolfgang Puck Companies, which operate some of the most well known restaurants in the world.
The challenge facing the Take Marlin Off the Menu Campaign is drawing awareness to the plight of marlin and other billfish, says Ellen Peel, president of The Billfish Foundation. Unfortunately, many Americans are not aware that marlin have suffered a dramatic population decline. According to a national Harris Interactive consumer survey of 2,078 consumers conducted on February 25, 2009, and sponsored by the Take Marlin Off the Menu Campaign, 93 percent of American consumers were unaware that the populations of marlin have declined 80 percent from their peak several decades ago, before the advent of large-scale commercial fishing worldwide.
"However, according to our national consumer survey," Peel added, "when consumers become aware of the plight of billfish such as marlin, 78 percent of American consumers say they won't order or buy marlin. With this insight, we know that our job is to increase awareness of this issue and to persuade restaurants and seafood retailers to embrace our cause."
Marlin, sailfish, and spearfish are collectively called "billfish" because the long extension of their upper jawbone looks like a spear or bill. Marlin, the largest of the billfish species, have powerful muscular bodies, can weigh as much as a ton, and roam throughout the oceans feeding on smaller fish and keeping marine ecosystems in balance. As apex predators in the ocean, they serve the same role as lions, tigers and wolves on land.
About IGFA
The International Game Fish Association (www.igfa.org), based in Fort Lauderdale, Fla., is a not-for-profit organization committed to the conservation of game fish and the promotion of responsible, ethical angling practices through science, education, rule making and record keeping. Founded in 1939, the IGFA is internationally known for maintaining and publishing world records for saltwater and freshwater catches, and for maintaining the world's most comprehensive fishing hall of fame and museum.
About the National Coalition for Marine Conservation
The National Coalition for Marine Conservation (NCMC), based in Leesburg, Va., was founded in 1973 by conservation-minded anglers and is dedicated exclusively to conserving ocean fish and their environment. NCMC works to prevent overfishing, reduce fish bycatch and protect habitat for a wide variety of ocean fish. The group specializes in identifying problems and finding solutions; educating the public; developing proactive conservation strategies; and networking with like-minded fishing and environmental organizations. For more information about the NCMC, visit www.savethefish.org.
About The Billfish Foundation
The Billfish Foundation (TBF) is a science-based, non-profit organization dedicated to conserving and enhancing billfish populations worldwide, working through research, education and advocacy. TBF's comprehensive network of members and supporters includes anglers, captains, mates, tournament directors, clubs, and sportfishing businesses. TBF provides support to regional groups by contributing expertise in science, socio-economics, education and fisheries policy to help find solutions to billfish threats so fishing opportunities will remain available. For more information about TBF, visit www.billfish.org.
(Photo Courtesy The Courier-Gazette/www.MaineCoastNOW.com)
What do you get when you mix the world’s largest lobster cooker, a sea goddess, a big parade, entertainment that includes Celtic fiddling sensation Natalie MacMaster, a Seafood Cooking Contest, fine art, talented crafts people, a lobster crate race, marine heritage, road races, kids events, over 20,000 pounds of lobster, plus over 1,000 volunteers and a group of dedicated directors?
The Maine Lobster Festival!
For real small town fun with big time entertainment and events, The Maine Lobster Festival in Harbor Park Rockland has it all! This year's Festival will open on Wednesday, July 29th when King Neptune and His Court, along with the 2008 Sea Goddess, arrive from the Briny Deep to raise the flag. It will run through Sunday, August 2nd with a Wreath Ceremony commemorating fishermen lost at sea. After the Ceremony, King Neptune and His Court return to the Deep until next year.
The focus of the Festival is, of course, fresh hot Maine lobster! Enjoy your lobster dinner under the Maine Eating Tent. What could be better on a warm summer day than feasting on fresh lobster while taking in a spectacular view of Maine's Penobscot Bay?
During the 2008 Lobster Festival, 20,000 pounds of luscious lobster was prepared in the huge steamer on the shore. That's a show in itself! In addition to lobster, you can choose from steamed and fried clams, fried Maine shrimp, shrimp cocktail, steamed mussels in wine and vegetable sauce, and many varieties of traditional summer fair food, all prepared in the traditional Maine way.
For more on the Festival including the schedule of events & travel info go to: Annual Maine Lobster Festival
A Solar Roof at Fresh & Easy (PRNewsFoto/Fresh & Easy Neighborhood Market)
We just learned about a very encouraging survey from an article published in Gourmet Retailer. The survey "...found that a product's "energy footprint" influences 77 percent [of] consumers' purchasing decisions, with 76 percent willing to pay more at the register for environmentally friendly products."
More surprisingly, the article states,
Green appeal carries over to the workplace, where 74 percent of U.S. employees believe organizations should take action to lead eco-friendly initiatives. The majority of these green-minded workers (64 percent) would be willing to support their organization's green initiatives at the cost of a smaller paycheck.
Aaron Franklin, project director at ORC Guideline, which conducted the survey, is quoted as saying, "The study's findings seem to debunk a common perception that people will go green as long as it doesn't cost them...In fact, in both the workplace and in the store, people seem to be willing to put their money where their values are."
If you'd like to read the article in Gourmet Retailer cited above go to: Study: Being Green More Valuable Than Price
Grilled Quesadillas (© photo courtesy of California Avocado Commission)
Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas prepared on the grill we got from our friends at the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrific blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.
Ingredients for 12 Servings
• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)
Preparation
1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
3. Grill, turning once, until lightly browned with grill marks; reserve.
4. Thoroughly mix cheeses; reserve.
Per Order:
1. Lay 1 tortilla on a work surface.
2. Put ¼ cup cheese mixture on half the tortilla.
3. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
4. Top with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
6. Brown quesadilla on medium heat in hot butter on both sides.
7. Cover pan for a minute or so to finish melting cheese.
8. Cut into 4 pieces. Serve with ¼ cup salsa on the side.
Copyright Courtesy of California Avocado Commission
To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Scrumptious! (photo by Bianca Meyer, courtesy of morguefile.com)
It's National Donut Day and Louisvillians eat more donuts per capita than people in any other U.S. city, according to research from the parent company of Hostess®. The company says, Louisville's favorite flavor donut is chocolate.
Did you know:
• The creation of the donut's "hole" is thought to have been the solution to the dilemma that appeared to plague early donut makers - having an undercooked center when the cakes were removed from the fryer.
• The origins of the beloved round cake with a hole in the middle is heavily debated with some sources giving sweet credit to Dutch settlers who are thought to have brought donut making techniques from Holland.
• Based on donuts bought in grocery stores, America's favorite donut flavor is glazed, followed by chocolate, powdered sugar and plain, according to Hostess®.
After Louisville the top five "donut" loving cities are:
• Cincinnati, Ohio
• Roanoke, Virginia
• Knoxville, Tennessee
• Indianapolis, Indianapolis
Happy National Donut Day!
Just recently Washington State University removed Michael Pollan’s ground-breaking book, Omnivore’s Dilemma from the school’s Common Reading Program, which is required reading for all incoming freshman. It seems the University had come under pressure from corporate agribusinesses unhappy with the book’s central theme: The time has come for a healthier and more sustainable food system.
School officials claimed the book was removed due to tough financial times, but 4,000 copies had already been purchased. We’re guessing WSU’s administration didn’t realize just how many people agree with Michael Pollan’s message and didn’t anticipate the firestorm of protest that ensued from concerned citizens across the country.
Within hours of the University’s announcement Food Democracy Now! sent out an alert and the president's office was flooded with calls. One alum had a talk with the school’s President Floyd and offered to pay for Michael Pollan to visit the campus, as well as pay for the full cost to cover the Common Reading Program. Within days the book was restored to the Program’s required reading list.
Thanks to all those folks who made their voices heard. Nice to see democracy in action!
For more info on Michael Pollan’s ground-breaking book go to: Omnivore’s Dilemma
For more info on Michael Pollan’s most recent bestseller go to: In Defense of Food
To learn more about the efforts being made by a fine organization working for a more sustainable future go to: Food Democracy Now!
Among other great works the Family Farm Defenders hauled 5 dusty but working tractors from southwestern Wisconsin to donate to the Mississippi Association of Cooperatives, a coalition of independent farming cooperatives in 11 counties- many of whose members lost equipment and crops to Hurricane Katrina.
"They might be worth $4,000 or $5,000 to you, but to me they're worth a million bucks," said Donnie Pen-Travis, 53, who works a plot of land he said has been in his family for five generations. He beamed as fellow farmers from Wisconsin backed the red and orange vehicles off the back of an 18-wheeler before a crowd of about 50 farmers and pro-organic farming activists.
The mission of the Family Farm Defenders is to create a farmer-controlled and consumer-oriented food and fiber system, based upon democratically controlled institutions that empower farmers to speak for and respect themselves in their quest for social and economic justice.
FFD has worked to create opportunities for farmers to join together in new cooperative endeavors, form a mutual marketing agency, and forge alliances with consumers through providing high quality food products while returning a fair price to farmers.
If you’d like to learn more about the fine efforts of this not-for-profit organization go to: Family Farm Defenders
(photo courtesy of Safeway Waterfront Blues Festival)
Pack your bags for beautiful Portland, Oregon and join blues fans from around the world at the 2009 Safeway Waterfront Blues Festival, running from July 2nd to July 5th, 2009, on the grassy banks of the Willamette River at Tom McCall Waterfront Park.
The 2009 Festival will feature more than 120 performances on five stages. Among the highlights will be performances by the legendary Johnny Winter, Etta James and the Roots Band, Sharon Jones and the Dap Kings, Ryan Shaw, Karl Denson's Tiny Universe, Magic Slim and the Teardrops, Sonny Landreth, Robben Ford, and Rick Estrin & the Nightcats, to name just a few.
Since its grass-roots beginnings in 1988, the award-winning festival has grown to be the largest blues festival west of the Mississippi and the second-largest blues festival in the nation, attracting more than 120,000 blues fans.
Daily admission is a donation of $10 per person and two cans of food for the benefit of the Oregon Food Bank. All of the Festival’s proceeds benefit Oregon Food Bank’s work to eliminate hunger and its root causes in Oregon and southwest Washington.
This year the festival offers incredible value with its Blues Buddy Pass. For just $65 ($55 if purchased by June 8th), Blues Buddy Pass holders receive:
• Admission to 2 Wildhorse Super Jams at the Marriott Hotel Ballroom on July 3rd and 4th, featuring the bluesy soul of Karl Denson's Tiny Universe and the sacred steel of The Lee Boys on Friday night.
• A Battle of the 'Bones with Bonerama and Big Sam's Funky Nation on Saturday after the fireworks.
PLUS:
• Four-day admission to the festival
• Early access to place your blanket before gates open
• Guaranteed re-admission, even when gates are closed
• An official festival collector's button.
To get info for visitors and the most wanted foods visit the Festival's web site: Portland Blues Festival
 
There’s a pretty good story about how Hand To Mouth Edibles got to be such a great place to get delicious and healthy vegetarian alternatives.
Have you ever made a wonderful gourmet dish and then have someone say, "Hey, this tastes great! You could sell that...people would love to buy your food!"
Well, that's pretty much how Hand To Mouth Edibles Gourmet Foods was founded. Aaron Baum, a Communications Consultant and self-described "guy who loves to cook" listened to the suggestions of friends and family. He took their advice and changed careers to start his own gourmet food company.
Aaron knew from the beginning that the key to making his gourmet foods taste so great was using the finest all-natural ingredients. Aaron also realized that high quality spreads and tapenades were not so easily available. In 1997, Hand To Mouth Edibles was brought to the market with all-natural gourmet tapenades and spreads. Ambrosias and tapenades are delicious, versatile products that the professional and the home-cook alike can appreciate. They're an appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket. Day-by-day, Hand To Mouth Edibles is spreading the word about good food!
Hand To Mouth Edibles believes in giving something back to the community. They’re pleased that a portion of their profits benefit Share Our Strength - a national non-profit organization working to alleviate hunger and poverty. Aaron and the folks at Hand To Mouth Edibles are working hard to make great food while making a difference in the world we live in.
If you’d like to purchase some veggie delights from Hand To Mouth Edibles click on any of the following:
Appetizer Gift Box
Black Olive Tapenade
Caramelized Onion Confit
Sun-Dried Tomato Delight
Tantalizing Tapas
Artichoke Ambrosia
Roasted Red Pepper Rhapsody
Spicy Green Olive Tapenade!
Best Selling Tapenades Gift Box
To view a simple vegetarian recipe calling for Roasted Red Pepper Rhapsody go to: Mediterranean Pasta
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