13 Jan 2014

The Essential Super Bowl Party Food Book is "Flannel John's Tailgating Grub & Couch Potato Cookbook"

By Tim Murphy

Are You Ready for Some Football Food? Fire Up Your Super Bowl Party with "Flannel John's Tailgating Grub & Couch Potato Cookbook"

Football and food go hand and hand, or rather hand and mouth. Author Tim Murphy understands the connection between the national obsession and gastronomic perfection. That is why he has penned another in his series of "cookbooks for guys" with "Flannel John's Tailgating Grub and Couch Potato Cookbook - Food for the Football Fanatic." ($9.95)

"Whether you're in the parking lot of the stadium, hunkered-down in the man cave with friends or flying solo in that old recliner, the right food makes the game that much better," says Murphy.

The 140+ recipes for snacks, drinks, desserts and main munchies in the book are definitely infused with the spirit of the gridiron, past and present.

"This is football food for football fans," says Murphy. "You'll find items like Cheesehead Straws, Long Bomb Nachos, World League Wings, Frozen Tundra Chili, Razorbacks in a Blanket, Woody's Buckeyes, Gang Green Punch and Seven Blocks of Granite Dip."

 

Does Murphy have a favorite?

"Two actually," he says. "I grew up in Chicago so I had to give a nod to Mr. Ditka with 'Da Coach's Pork Chops'. I also named a dessert for one of the greatest football monikers of all time, Emerson Boozer. That is just a rock solid, tough, snot-knocking name and player. He played for the Jets in the seventies. So I've named the 'Emerson Booze Balls' after him. Perhaps I should have named a side of beef dish after him."

Tim Murphy has written ten "cookbooks for guys" with another dozen planned over the next two years. He has focused on hunters, campers, single guys, mountain men, the kitchen-challenged, hot dog lovers and wild game enthusiasts. His "Cookbooks for Guys" series started out as a bit of a joke for deer camp friends, but has blossomed into a cottage industry.

"I wrote the first one for friends. They would show up at deer camp or the fishing cabin with beef jerky, a block of cheese and a case of beer. Aside from the olfactory assault and possible heart-stopping properties, the camp needed food with substance. They needed dishes that were easy and quick to prepare from breakfast and lunch, to dinner, snacks and sides. The first one sold so well, I know I was on to something. Cookbooks aimed at guys, their lifestyles and tastes."

Murphy's second "Non-Flannel John" book, The Tube Steak Boogie being the first, will be out January 31st, 2014. It's called "The Rock & Roll Cookbook - You Cook Me All Night Long" followed in March by "Flannel John's Bacon and Burgers Cookbook."

 

His other titles include :

Flannel John's Woods and Water Cookbook

"Critters, Fritters, Chili and Beer"

($7.95)

 

Flannel John's Pirate Galley Cookbook

"Coastal Cuisine and Maritime Meals from Oceans, Lakes and Rivers"

($7.95)

 

Flannel John's Mountain Man Cookbook

"Frontier Food from the Hills, Country and Backwoods"

($7.95)

 

Flannel John's Hearty Bowl Cookbook

"Soup, Stew, Chili and Chowder"

($7.95)

 

Flannel John's Single Guy Cookbook

"Simple Recipes with Six Ingredients or Less"

($7.95)

 

The Tube Steak Boogie Cookbook

"A Celebration of Hot Dogs, Sausage, Brats & Kielbasa"

($7.95)

 

Flannel John's Hunting Cabin Cookbook "Venison, Fowl & Wild Game"

($7.95)

 

Flannel John's Cookbooks for Guys Anthology

"Selected Recipes from the First Eight Books in the Series"

(Double-Sized $12.95)

 

Who is Flannel John? "Flannel John is based on a few old hunters I knew from Michigan's upper peninsula," says Murphy. "I wanted to honor their spirit and what they taught me. He is part Babe Winkelman, Ted Nugent, Red Green, Grizzly Adams and crusty mountain man."

Who is Flannel John? "Flannel John is based on a few old hunters I knew from Michigan's u

Tim Murphy is a graduate of Western Michigan University. This 24-year radio veteran spent

17-years hosting morning radio shows in Alaska, Wisconsin, North Dakota, and Wyoming plus several Michigan cities including Holland, Muskegon, Traverse City, Saginaw and Houghton. Murphy has had a long career as a freelance and comedy writer. His work has appeared in dozens of outlets including Backwoods Home Magazine, The Porcupine Press U.P. Magazine, National Lampoon, The Traverse City Record Eagle and ABC Radio Network. He lives in Seaside, Oregon with his wife LisaMarie Costanzo.

All ten books can be found at Amazon.com and at www.flanneljohn.com. For additional information on the books, to interview the author, request photos and graphics contact Tim Murphy at (701) 238-1775 or at shamrockarrow@gmail.com.

# # #

13 Jan 2014

IOWA GROCERY SHOPPERS MOST INTERESTED IN TASTE, PRICE WHEN THEY BUY MEAT, POULTRY AND DAIRY: New Iowa Farm Bureau Food & Farm Index Also Highlights Importance of Food Labels

By Andrew Wheeler

WEST DES MOINES, IOWA - January 10, 2014 - When it comes to meat, poultry and dairy products, "price" and "taste" drive most purchasing decisions of Iowa grocery shoppers, according to new research from the Iowa Farm Bureau Food and Farm IndexSM, conducted online by Harris Interactive® in November and December of 2013.  Nearly 8 in 10 Iowa grocery shoppers cited price (79% for meat/poultry; 80% for dairy) and taste (76% for meat/poultry; 77% for dairy) among the most important factors to them when buying meat, poultry and dairy products.  That finding on price was consistent, even among higher income Iowa grocery shoppers (those who make $75,000 or more).

The next most important considerations for Iowa grocery shoppers are "food safety" (39% for meat/poultry; 40% for dairy) and "nutrition" (41% for meat/poultry; 37% for dairy).

The Iowa Farm Bureau Food & Farm IndexSM surveys Iowa residents between 20 and 60 years old who have primary or shared responsibility for household grocery shopping; 502 such respondents were interviewed for this wave of research. It is the first in a semi-annual survey of Iowans to study the factors driving their food purchases.

Iowa grocery shoppers read labels

While the survey points to the common sense food priorities of Iowa shoppers, it also shows they're hungry for more information about how or where their food is grown or raised.  About two-thirds of Iowa grocery shoppers (68%) pay attention to such labels on their food.  Among those who do, the highest percentages say labels indicating that the food was raised in the U.S. (50%) give them the information they are seeking, followed by raised locally (43%), hormone free (36%) or antibiotic free (32%).

"This survey shows us there is an opportunity for farmers to share how they raise farm animals

or use antibiotics to protect the animals' health and that's an important issue because here in Iowa, where we lead the nation in several types of meat production, there are too many Iowans who don't understand the 'big picture' of antibiotic use on the farm," said Dr. Scott Hurd, DVM, PhD and Associate Professor, Iowa State University College of Veterinary Medicine.

Hurd, who served as Deputy Undersecretary for Food Safety at the USDA in 2008, directing all federal meat and poultry inspection, says advances in feed, housing and veterinary medicine guide the care of all food chain animals and by law, there are strict withdrawal guidelines.  "That means no animals are on antibiotics when they go into the food chain, so there are zero antibiotics in meat.  Furthermore, Iowa farmers are also subject to standards of care on the farm which require regular supervision, ongoing research and certification programs to make sure animals raised in Iowa are kept safe, well-fed and pain-free," he said.

Farmers agree the Iowa Farm Bureau Food and Farm IndexSM shows a need for conversations to continue with consumers. "This shows us that Iowans believe their food is safe, but they want information about their food, so this is an opportunity for all farmers to connect with them and clarify a few things.  Since many Iowa shoppers pay attention to labels that claim the food is 'raised hormone free', they need to know that all foods come from living organisms and all living organisms have hormones.  In fact, science has long documented (http://www.usmef.org/growth-hormones-in-cattle/) that meat or dairy products have a fraction of the amount of hormones that cabbage contains.  This is an opportunity for critical food safety dialogue," said Craig Hill, Iowa livestock farmer and president of IFBF.

Farmers more trusted than doctors regarding food safety questions (Click here for Infographic)

The Iowa Farm Bureau Food and Farm IndexSM also showed that when it comes to the most trusted sources about food safety information, farmers (26%) ranked higher than dietitians/nutritionists (16%), medical professionals (11%), the government (7%), food companies (5%) or chefs/cooks (2%).

Additionally, 50 percent of Iowa grocery shoppers ranked farmers in their top three - the highest

percentage for this status - followed by dietitians/nutritionists (46%).

Methodology

Harris Interactive conducted the survey online on behalf of the Iowa Farm Bureau, within the United States from November 21-December 2, 2013.  A total of 502 Iowa residents aged 20-60 were surveyed, who have primary or shared responsibility for grocery shopping for their household.  For a complete methodology, including weighting variables, please contact Laurie Johns at ljohns@ifbf.org.

About Harris Interactive

Harris Interactive is one of the world's leading market research firms, leveraging research, technology and business acumen to transform relevant insight into actionable foresight.  Known widely for the Harris Poll, Harris offers proprietary solutions in the areas of market and customer insight, corporate brand and reputation strategy and marketing, advertising, public relations and communications research across a wide range of industries.  For more information, please visit www.harrisinteractive.com.

For more information on the Iowa Farm Bureau Food and Farm IndexSM, please visit Iowa Farm Bureau at www.iowafarmbureau.com.

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About Iowa Farm Bureau

The Iowa Farm Bureau Federation is a grassroots, statewide organization dedicated to enhancing the People, Progress and Pride of Iowa.  More than 153,000 families in Iowa are Farm Bureau members, working together to achieve farm and rural prosperity.  For more information about Farm Bureau and agriculture, visit the online media center at www.iowafarmbureau.com.

10 Jan 2014

BANDITS TAKING VALENTINE'S DAY DINNER RESERVATIONS

By Robert Jackson Jr.

Private luxury suites, Suite Level, and Sky Deck seating available for two nights Valentine's Day weekend

DAVENPORT, Iowa (JAN. 9, 2014) - Quad Cities-area couples seeking a uniquely romantic setting and dining experience this Valentine's Day weekend can now make their reservations for a Valentine's Day Dinner in the private luxury suites, Suite Level or Sky Deck at the award-winning Modern Woodmen Park.

Couples can choose either of two nights this Valentine's Day weekend to enjoy a four-course gourmet meal at the venue voted the Best Minor League Ballpark in a nationwide vote by 10Best.com and USA TODAY. Couples may choose to rent a private luxury suite, a table on the stadium suite level or take in the spectacular view of the ballpark, Centennial Bridge, Mississippi River and downtown Davenport from a table in the glass-enclosed, climate-controlled Sky Deck.

"The Valentine's Day Dinner treats couples to an wonderful atmosphere, delicious meal and delightful evening at Modern Woodmen Park," said River Bandits co-owner Dave Heller. "The unique setting, first-rate service and fantastic dining experience at this unique venue provides Quad Cities couples a truly memorable way to celebrate Valentine's Day."

Dinner reservations are available for Valentine's Day, Friday, Feb. 14 (5-9 p.m.) or Saturday, Feb. 15 (5-9 p.m.). Couples can choose a table on the Suite Level for just $80 per couple, Sky Deck for just $90 per couple, or a private, candle-lit luxury suite for $100 per couple. A group of four may share a suite for $200, a group of six for $275, and a group of eight for $350. With each dinner, the couple will also receive a complimentary pair of tickets to any 2014 River Bandits home game.

Every meal includes a shared appetizer, in addition to a a soup or salad, and an entrée with two sides, followed by a shared dessert. Couples may also add to their evening with a bottle of champagne or wine.

Reservations can be made by calling Taylor Satterly or Alli Costello at 563-324-3000 or by emailing Taylor@RiverBandits.com or Alli@RiverBandits.com. Reservations must be made by 5 p.m. on Thursday, Feb. 6.

"The Valentine's Day Dinner is one of the most popular special events at the ballpark, and it is a splendid opportunity to experience the most premium areas of a year-round venue," said General Manager Andrew Chesser. "We look forward to hosting each couple that celebrates this Valentine's Day at Modern Woodmen Park."

UP NEXT: Season-ticket holders can still guarantee their same seats for the upcoming season, but time is running short! Ticket-plan holders must renew their plans with a $50 deposit per seat by Jan. 31, in order to keep the same seats as last season. Contact your account representative or call 563-324-3000 today to renew your ticket plan. To order ticket plans - with new lower prices - for next season, call the River Bandits box office at 563-324-3000 or visit www.riverbandits.com to download the season ticket order form. Season ticket and mini-plan packages start at just seven games and begin at less than $40. Call a River Bandits account representative today to choose your seats and get the details of our various mini-plan packages.

ABOUT THE BANDITS: Having just been named Ballpark Digest's winner of Best Ballpark Improvement in America under $1 million, the River Bandits ownership is making one of the biggest improvements to Modern Woodmen Park since the ballpark was first built back in 1931! A new Ferris wheel, standing 112 feet over the playing field, is opening this spring, along with a carousel, a new ride called a "Drop and Twist," an expanded zip line, and many other new games and attractions. In 2013, the team unveiled a new 220-foot long dual zip line, a rock climbing wall, and a number of new bounce houses. The team's major league affiliate, the Houston Astros, just saw all six of its affiliates reach the playoffs - the first time in a decade any MLB team can claim such success. The River Bandits were one of three affiliates to reach the championship round and one of two to win their league championship.

*****

08 Jan 2014

Local Distiller Awarded Iowa Homebrewer of the Year

By Ryan Burchett

Le Claire, Iowa, January 8, 2014 - While he distills whiskey for a living, Mississippi River Distilling Company's distiller Scot Schaar is big into fermenting brew at home as well.  Schaar was recently honored as the 2013 Iowa Homebrewer of the Year.

 

 

To be eligible for this distinction, a homebrewer must enter and place in three of four competitions throughout the year in the state.  The competitions are held all over Iowa with 26 different categories and sub categories.  Each entry in the various categories earns points.  Schaar entered multiple brews in each competition.

 

Schaar was also honored as the runner up in the 2013 Midwest Homebrewer of the Year (MWHBOY) competition.  This competition encompasses 13 Midwest states and 15 competitions throughout the year.  Points are accumulated by winning first, second or third place in any of the homebrew competitions in the MWHBOY Circuit.  A brewer's accumulated points are multiplied by his winning percentage (his ratio of medals to entries) to calculate his net score, upon which the competition's rankings are based.  In 2013, Schaar medaled with 26 of his entries.

 

"I've been entering competitions for 10 years, a little more serious in the last three to four years and then sending samples out to farther competitions," Schaar says.  "The competitions really help with brewing by reading the judges' feedback as well as talking to other homebrewers and hearing other techniques.  Craft beer has gotten huge in the past five to ten years.  My equipment and craft has also grown over that time starting with just a pot on the kitchen stove to now having a fairly extensive system in my garage."

 

In addition to entering homebrew competitions, Schaar also judges similar homebrew competitions.  He says judging is another good way to expand your palate and learn things to incorporate into his own beers.

 

Schaar has one more prestigious competition to go.  He has two beers qualified for the Master's Championship of Amateur Brewing competition (MCAB).  This is an annual national championship competition for homebrewers.  Brewers qualify for this event by competing in various qualifying events.  Placing first in any MCAB recognized category qualifies the entrant for admission into the MCAB championship competition, known as a "champions' championship" in the homebrew circuit.

 

Schaar started at Mississippi River Distilling Company in October 2012.  He had watched the business from the ground up and often helped during bottling nights and other events.  His knowledge of brewing naturally translated into distilling.  "His brewing background has been a huge asset to Scot and to our company."  said owner Ryan Burchett.  "Until it goes into the still, making whiskey is a brewing process.  So we've definitely learned from him. He has a real passion that shows in his beers and in the spirits he makes here.  We're really excited that he is getting some formal recognition for it."

19 Dec 2013

Chipotle's stealth move into pizza

By Rick Martin

It could be the biggest Duh! in restaurant history. Entrepreneurs of all stripes and levels of capitalization are jockeying to become the Chipotle of the pizza market.  Why wouldn't Chipotle make a run at becoming the Chipotle of pies and sauce? Turns out it's doing exactly that.

The burrito chain issued a statement Wednesday that confirmed reports of a quiet entry into the so-called better pizza market. Since May, it's been running a pizzeria in Denver in collaboration with local restaurateurs Bobby Stuckey and Lachlan Mackinnon-Patterson. Chipotle said a search is already underway elsewhere in the city for second and third units of Pizza Locale.

The fast-casual concept could be a Chipotle without the rice and beans. Customers move along a prep line, specifying what toppings they want on their pie to a pizza maker on the other side of the glass.

True to the set-up of virtually all better-pizza start-ups, Pizza Locale features a high-temp oven that bakes the pies in a flash. Chipotle said the cook time is less than two minutes.

The concept also hews to the emerging segment's model for serving wine. Red and white selections will be sold from a tap, eliminating the need for servers to uncork a bottle.

The press release notes that Stuckey is a master sommelier. Business partner Mackinnon-Patterson is a chef. The two collaborated on Fesca Food and Wine.

They make no mystery as to where they drew inspiration for Pizza Locale. The press release specified that the concept is a fast-casual reduction of a full-service restaurant in Boulder, Colo., that also operates under the name Pizza Locale.

Confirmation of Chipotle's venture, apparently triggered by a Denver-area blog post and a story in The Wall Street Journal, is the second announcement this week of an entry into the pizza market by a dominant player in another quick-service segment. A Subway franchisee has disclosed plans to open a pizza version of the sandwich concept on the campus of the University of Nebraska.

19 Dec 2013

Creekside Vineyards Wants You to Make Merry With Them

By Jen Mital
Top 5 Reasons to Make Merry with Us
There is a bit of fantastic inside every bottle & breakfast...
#5. We Live Local
Winemaker John Mital & Neighborhood D'Vine Vineyard Owner Dick Ghys unload La Crescent Grapes at the Winery

* working with Illinois vineyards, 5 within the greater QCA

  • * purchasing ONLY wine bottles MADE IN THE USA

* supporting local artists & carrying their products  (cards, jewelry, paintings, hand turned bowls, even CV keychains)

 

* Embracing our partnerships with Indigo Wellness, Ski Snowstar Winter Sports Park, Oakwod Country Club, Two Rivers Massage, Pinnacle Country Club, & DeBord Catering & Cafe

 
#4. Quality over Quantity

Every vintage is unique, and we seem to be on a roll... 2011-2012 vintages earned a total of 17 MEDALS, including 2 GOLDS! (& we haven't even released all of 2012!)
October-December Releases
2012 Sundaze Seyval
2012 Rock Island Red Frontenac
2012 Blushing Bonnie Chambourcin
2012 Country Road Chambourcin Limited Reserve

Try them all at the Preemption Tasting Room, Tuesday-Sunday, 1-6pm
(Closed Christmas Eve, Christmas Day, New Year's Eve, & New Year's Day)
#3. We Give Back
Kellsey McGuire signing a bottle of Hope
to be auctioned off for Candy Bar Bingo in February at the Stern Center. Photo taken September, 2013 @ CV Wine Terrace at the Hope in a Bottle Kick Off.
Creekside Vineyards Supports:
Ribbons for Kellsey: $4 from every bottle of Hope supports children with epilepsy in the QCA

River Music Experience

Rock Island Broadway Historic District

Sherrard Academic Foundation

Sherrard Pumpkin Fest

Arrowhead Ranch

American Red Cross, Time for Tots Daycare, Sherrard Library, National Wild Turkey Federation, BiState Awareness Ride, & Others

#2: Our Inn Packages are Priceless
reviews from bedandbreakfast.com

winter-clothing-couple.jpg
Heaven on a Hill, 5 stars on June 30, 2013

"My husband and I stayed for our anniversary. We could not have been happier, Bev and Don have a wonderful place. Relaxing, quiet and peaceful. Great food!"

 

Absolutely the best B & B, 5 stars on August 06, 2013
"Don't miss this place! When looking online for a place to spend a girls weekend
... It was the most wonderful trip I have had in years!"

Quiet country inn close to the Quad Cities, 5 stars on November 02, 2013

"My husband and I recently spent 3 nights at Creekside and we couldn't have been more pleased. Owners Bev and Don are very welcoming and extra accommodating. Food was superb - we never had room for lunch and hardly needed dinner after Bev's wonderfully prepared breakfasts. We would highly recommend this beautiful, off-the-beaten-path gem of a B &B."


For more information on the Inn, click HERE
#1. We Celebrate You!

Gift Baskets Available
As a THANK YOU, we now have MONTHLY DRAWINGS at the Tasting Room.  This is December you could win a $40 gift certificate to Ski Snowstar!
We offer volume discounts (5% off 6 bottles, 10% of a case)

Every Veteran's Day we give away a night's stay at the Inn to honor a veteran (thank you for your service!)

We offer a Case Club Membership with automatic enrollment; read about this HERE!
Enjoy the Holidays!
John & Jennifer, Don & Bev Mital
Creekside Vineyards Winery & Inn
Join Our Mailing List!
Catch Us Around Town...
Sat. Dec. 20th, 3-5pm:
Wine Tasting at Ski Snowstar Lodge (Andalusia, IL)

Mon. Jan. 6th, 6:30-7:30pm:
Hobby Wine Making & Vineyard Planning with John Mital ( Sherrard Public Library; RSVP appreciated)

Sun. Jan 12th: 3-5pm:
Wine Tasting at Ski Snowstar Lodge (Andalusia, IL)

Jan 13-17: CBS4 WHBF Weather Trivia:
Watch for a chance to win Creekside Vineyards Gift Certificates!

Sat. Jan 18th:
River Music Experience Winter Wine Festival (samples galore) @ the Stern Center (enjoy a glass of Creekside Vineyards wine in partnership with DeBord Catering)
18 Dec 2013

Six Tips for Quick and Convenient Healthy Eating During the Holidays from a Holistic Chef

By Ginny Grimsley
For many people, the holidays involve indulging in buffet tables loaded with lots of fattening, processed foods and sugary sweets.

For those of us who strive the rest of the year to eat a healthy diet while leading busy lives, it can be a challenging time. Not only are we busier than ever, we know that all those foods we usually try to avoid are going to give us indigestion, sap our energy, and pile on the pounds.

"It really isn't hard to give yourself, your family and friends the gift of delicious, nutrient-rich meals over the holidays," says holistic chef and certified healing foods specialist Shelley Alexander, author of "Deliciously Holistic," (www.aharmonyhealing.com), a new, full-color cookbook featuring more than 154 of her favorite healing foods recipes and 50 pages of holistic lifestyle tips to increase energy and immunity.

"Instead of heading to the local supermarket, visit a farmers' market, where you can buy fresh, local, seasonal and organic produce, along with other nutritious foods created by farmers and local food artisans," she says. "You'll have a much more enjoyable experience in addition to stocking up on all the ingredients you need to have handy. You can also find excellent choices at natural and health food stores."

Nutrient-rich, whole foods that don't have unnatural fillers and other additives, including seasonal, organic vegetables and fruits, wild-caught seafood, and pasture-raised, organic chicken and meats that come from well-fed, unadulterated, healthy animals, will completely nourish your body, make you feel better and ramp up your energy, she says. And you'll find you won't overeat, so it's much easier to maintain your weight without counting calories.

Alexander offers six tips for quick and convenient healthy eating during the holidays.

• When shopping, check labels and avoid foods with a long list of ingredients. The best whole foods have one or just a few unprocessed or minimally processed, easily recognized ingredients, Alexander says. Among ingredients to avoid: chemicals, artificial sweeteners, high fructose corn syrup, nitrates, MSG, genetically modified ingredients and preservatives (indicated by the initials BHT, BHA, EDTA and THBQ.)

• Set aside a few hours each week to prep foods to eat in the days ahead. Cut up produce and store it in airtight containers. Lightly wash produce before using with natural vegetable wash or use one part white vinegar to three parts water. Make several homemade vinaigrettes or dressings to last all week so you can make leafy greens and vegetable salads in minutes. Clean and marinate enough meat or poultry for dinners over the next few days.

• Start your day with a green smoothie. Cut and freeze organic fresh fruit to use in green smoothies. You can also buy frozen fruit that's already cut up. Add organic kale or spinach, coconut water or nut and seed milks plus natural sweeteners such as dates or stevia for an energy-boosting beverage.

• For your holiday dinners, plan on making at least three to four dishes that are both delicious and nutritious. Good examples are pasture-raised, wild turkey with sage and garlic, baked wild salmon with lemon and herbs, steamed greens, roasted heirloom root vegetables drizzled with balsamic glaze, pureed winter squash soups, and desserts made with seasonal fruits, spices, and healthy sweeteners like coconut sugar or raw honey.

• Invest in a dehydrator. Dehydrate fruits and vegetables and raw nuts or seeds that have been soaked in unrefined sea salt water (which removes anti-nutrients, kick-starts the germination process, and increases key vitamins), and you'll have plenty of on-the-go snacks with a long shelf life. Dehydrators are convenient and easy to use; Alexander recommends Excalibur.

• Make batches of fermented vegetables twice a month. Alexander recommends eating fermented vegetables every day to keep your digestive system healthy. They're loaded with probiotics - the good bacteria your intestines need. Mix a variety of organic vegetables such as carrots and celery into brine with warm filtered water, unrefined sea salt, and cultured vegetable starter or liquid whey, and mix with shredded cabbage heads. Pack the mixture into sterilized glass jars and allow the vegetables to ferment for five to seven days. Once done fermenting, store in the refrigerator for up to 6 months.

"Stick to whole, healthy foods this holiday season, and you'll feel so good, you won't want to go near the buffet table at your office party," Alexander says.

About Shelley Alexander, CHFS: Shelley Alexander has enjoyed a lifelong love of delicious, locally grown, seasonal foods. She received her formal chef's training at The Los Angeles Culinary Institute. Alexander is a holistic chef, certified healing foods specialist, cookbook author, and owner of the holistic health company, A Harmony Healing, in Los Angeles.
17 Dec 2013

CARL'S JR. AND HARDEE'S TEAM UP WITH TERRELL OWENS IN ODE TO PHILLY'S MOST FAMOUS FOOD

By Rick Martin

Former Philadelphia wide receiver helps chains reintroduce Philly Cheesesteak Thickburger on new Fresh Baked Buns

 

CARPINTERIA, Calif. - Dec. 17, 2013 - Former Philadelphia pro wide receiver Terrell Owens will soon share the love for Philly's most famous food item, the iconic Philly Cheesesteak, in a new ad for the return of the Carl's Jr.® and Hardee's® Philly Cheesesteak Thickburger® - the chains' tribute to, and twist on, Philadelphia's classic cheesesteak sandwich. Premiering later this month, the humorous new spot titled "Philly Love" will follow Owens down memory lane as he lightheartedly reflects on his hot-and-cold relationship with the City of Brotherly Love. The Philly Cheesesteak Thickburger is available now at all Hardee's locations and will be available at Carl's Jr. locations starting tomorrow.

Back by popular demand, the meat-on-meat Philly Cheesesteak Thickburger features flavorful, thinly sliced steak, grilled onions and green peppers, melting Swiss and American cheeses and mayonnaise atop a charbroiled, 100 percent Black Angus Beef Thickburger patty, all served on a Fresh Baked Bun that's baked fresh inside the restaurants every day. The meaty guest-favorite was last featured on the Carl's Jr. menu in 2010 and at Hardee's in 2008.

"We pioneered the idea of putting great American sandwiches on a burger - or using 'meat as a condiment' as Jay Leno riffed about the practice on The Tonight Show with Jay Leno - and the Philly Cheesesteak Thickburger has been our most popular creation," said Brad Haley, chief marketing officer for Carl's Jr. and Hardee's. "This time around, the Philly Cheesesteak Thickburger is better than ever because we serve it on our new Fresh Baked Buns. The slightly sweeter, denser buns that are baked fresh in our restaurants really bring out the flavor of the charbroiled 100% Black Angus beef patty, the thinly sliced steak and the grilled onions and peppers."

"And, who better to help us promote the best-ever Philly Cheesesteak Thickburger than former Philadelphia pro wide receiver Terrell Owens? Terrell had sort of a love-hate relationship with Philly fans and we make the most of that in the humorous ad campaign for the burger. I think the world will see that he has pretty good acting chops and doesn't mind poking fun at himself."

"I really liked the idea for the ad on this one," said Owens. "It was a great way to tie into my career and it was fun to try my hand at acting."

Created by Los Angeles- and Amsterdam-based creative agency 72andSunny, the new Philly Cheesesteak Thickburger commercial will begin airing nationally on Dec. 30 and will also be featured on the Carl's Jr. and Hardee's YouTube channels (www.youtube.com/carlsjr and www.youtube.com/hardees).

"When you have a great product like this, an in-your-face sports town like Philly, a controversial elite athlete like Terrell Owens, and an audience of young, hungry guys, our job is to get out of the way and let them do what they do best," said Glenn Cole, chief creative officer at 72andSunny.

The Philly Cheesesteak Thickburger is available as a single, double or Six Dollar or 1/3lb. Thickburger starting at $3.69 for the single and can also be ordered as a combo meal with fries and a drink. Prices may vary by location.

Stay tuned to Facebook (www.facebook.com/carlsjr and www.facebook.com/hardees) and Twitter (www.twitter.com/carlsjr and www.twitter.com/hardees) for the latest product news.

About CKE Restaurants Holdings, Inc.

CKE Restaurants Holdings, Inc. ("CKE") is a privately held company headquartered in Carpinteria, Calif. Through its subsidiaries, CKE owns and licenses Carl's Jr.® and Hardee's® quick-service restaurants.  CKE operates Carl's Jr. and Hardee's as one brand under two names acknowledging the regional heritage of both banners.  CKE has a total of 3,410 franchised or company-operated restaurants in 42 states and 30 foreign countries and U.S. territories.  Known for its one-of-a-kind premium menu items such as 100 percent Black Angus Six Dollar Thickburgers®, Made from Scratch Biscuits™, Hand-Breaded Chicken Tenders™ and Fresh Baked Buns, as well as an award-winning marketing approach, the Carl's Jr./Hardee's brand continues to deliver substantial and consistent growth in the U.S. and overseas.  Since the end of Fiscal Year 2011 and through November 4, 2013, our most recently completed fiscal quarter, CKE's annual system-wide sales were up 15% and the number of franchised and company-operated restaurants increased 8% worldwide, driven by 2% domestic growth and 53% growth outside the U.S.   The Carl's Jr./Hardee's system is now 74% franchised, with international restaurants representing 16% of the system.  For more information about CKE, please visit www.ckr.com or its brand sites at www.carlsjr.com and www.hardees.com.

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17 Dec 2013

The Food Network's "Cupcake Wars" Winner Shares Tips for Holiday Desserts.

By Rick Martin

If there's one downside to fabulous, food-filled holiday celebrations, it's the gurgles and groans of post-feasting indigestion.

"We assume it's because we overate, but for a lot of people, that pain and sick feeling may not be about how much you ate but what you ate," says Kyra Bussanich, (www.kyrasbakeshop.com), three-time winner of The Food Network's "Cupcake Wars" and author of a just-released recipe book, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle.

"About 2 million Americans have celiac disease - an auto-immune reaction to gluten, the protein in wheat," says Bussanich, whose painful symptoms became life-threatening before she was finally diagnosed with the illness. "Most of those people aren't diagnosed though, because the symptoms look like so many other intestinal ailments."

People with celiac disease must completely avoid gluten, which is also in rye, and barley, to avoid a case of painful and gut-damaging indigestion. But, as Harvard Medical School reported earlier this year, avoiding gluten also appears to help people with less serious digestive issues.

"It really does seem to provide some improvement in gastrointestinal problems for a segment of the population," says Harvard assistant professor Dr. Daniel Leffler.

For Bussanich, a chef, there was no choice: One speck of gluten would make her ill. But she refused to give up pastries, cakes and other treats, so she perfected gluten-free varieties. Her award-winning desserts left their flour-based competition in crumbs on "Cupcakes Wars" in 2011 and 2012, and she was a runner-up on the show's "Cupcake Champion."

Bussanich offers these tips for whipping up gluten-free baked goods this holiday season:

• If you're following a recipe, don't substitute the listed flour or starch with another type unless you're familiar with its properties. There are many different types of gluten-free flours and starches, including millet, sorghum and sweet white rice flour, and potato and tapioca starches. Each has its own idiosyncrasies. For example, millet flour has a slightly nutty flavor and is well-suited for goods with a hearty texture. Sweet white rice flour holds moisture well and is good for recipes that have a slight gumminess to them. Potato starch is light and good for fluffy cakes.

• Use eggs and butter at room temperature. Eggs are often used as a binder, the protein that substitutes for the missing gluten. Eggs and butter are both easier to work with when used at room temperature, and room-temperature egg whites whip up fluffier. If you forget to pull the butter out of the refrigerator beforehand, heat it for 7 to 12 seconds in the microwave. Put cold eggs in warm (not hot) water for 30 to 60 seconds.

• Don't overwork batter and dough with xanthan gum in it. Corn-based xanthan gum is often used as a stabilizer and thickener in gluten-free baked goods, sauces, dressings and soups. Once this ingredient is added, overworking the dough can give it a slimy, gummy texture, and cause it to lose flavor. (A good substitute for xanthan gum is ground psyllium seed husk.)

• Heat higher, cream longer for lighter cakes. One complaint people sometimes have about gluten-free baked goods is that they're too dense. To prevent this, try setting the oven temperature 25 degrees warmer than you would for flour. This will cause the butter in the recipe to release its water as steam, which helps the cake rise quickly. Also, cream eggs and butter together longer - about 10 minutes - than you would for flour cakes.

Try some gluten-free desserts and maybe your holidays will be indigestion-free this year, Bussanich says.

"If your recipe doesn't turn out wonderfully the first time, don't give up," she says. "I promise you, anyone can make delicious gluten-free desserts. It just may take a little practice."

About Kyra Bussanich: Kyra Bussanich is a three-time winner of The Food Network's hit show, "Cupcake Wars." She graduated with honors from Le Cordon Bleu and opened her award-winning bakery, Kyra's Bake Shop, which features gourmet, gluten-free sweets. She has branched beyond desserts to other gluten-free goods in order to help those with celiac and other autoimmune diseases enjoy quality treats

13 Dec 2013

The Sysco-U.S.F. deal: What's it mean for restaurants?

By Rick Martin

Pick your cliché: Symbiosis. Co-dependence. Hand-in-glove. Strategic marriage. The relationship between restaurant and distributor is unique in the business world, a connection far more critical and spirited than the traditional link between backdoor supplier and street-front retailer. Complicating the situation is the consolidation of restaurateurs' distribution choices over the last 20 years, which left a few mega-giants and several hundred small local or specialized options.

That's why the industry took a deep breath when news broke this week of pending nuptials between the largest and second-biggest players, Sysco and U.S. Foodservice, respectively. Together, they'd supply what experts peg as 30 percent of the nation's restaurants and captive-feeding operations, including college dorms and school cafeterias.  The share of market would be so dominant that federal regulators have to determine the effects on competition before they'll okay the $8.2-billion deal.

Feds aren't the only ones with questions about the aftermath. Everyone in the business knows that operators aren't happy about the past consolidation of so-called broad-liners.  The prevailing belief is that big distributors are more cavalier about service, knowing it's unlikely a competitor can knock on operators' back door with sweeter promises.

Restaurateurs also routinely grouse about having replacement products delivered in place of what they ordered, and how they feel browbeaten or dismissed when they complain.

They constantly voice concerns about how the lack of aggressive competition may be affecting prices. Even the long-held defensive tactic of cherry-picking?choosing a few staple items and seeing what other distributors charge for them, just as a reality check?is becoming difficult to employ.

Then there's whether you earn the privilege of remaining a customer. Observers note how the minimum drop threshold?the size of the purchase a restaurant has to make to be serviced by a distributor?has been going up and up.

Against that backdrop, is it really a surprise that some operators are biting their nails over a Sysco-U.S. Foodservice marriage?

The worriers should keep a few things in mind. For one, there's the efficiencies that a merger should provide. Two often-redundant distribution chains would be streamlined into one. The resulting company's costs would be reduced, putting less pressure on margins, and hence prices.

Second, it'll hasten distribution's technological transformation. For as long as I've been in the business, distributors have been talking wistfully about using technology to take cost out of the system. That's three decades, if you're keeping a calendar. And yet the industry seems reluctant to move beyond paper and pencil, if not an abacus. The simple step of bar coding to automate inventory control has been regarded as a Mars landing.

Enough already. Consolidation makes technical progress easier, and advances in that area are sorely overdue.

Operators should also keep in mind that relations with a distributor usually boil down to interaction with their DSR. Who services you post-merger should really be the big concern, not an $8.2-billion deal that you can't avert or control in any case.

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