Ideas for Your Home

Posts Tagged ‘Food’

Los Angeles, CA (PRWEB) February 14, 2012

The savings have never been sweeter at Hyatt Regency Century Plaza in Los Angeles now through Labor Day! An affordable way for families and friends to share time together, guests will have the option of purchasing a $ 150 food and beverage credit for $ 100 upon check-in. This is a 33% savings on all food and beverage and can be used at all of the hotels dining establishments including the award winning Breeze Restaurant, Lobby Court & Patio and Xbar during the guests stay. The $ 150 food and beverage credit is only available for hotel guests that check-in on Thursday, Friday and/or Saturday. Guests must opt to spend the $ 100 upon check-in. For more information and reservations visit http://www.centuryplaza.hyatt.com or call 310-228-1234.

About the dining at the Hyatt Regency Century Plaza Hotel:

Breeze Restaurant

Set within the historic Hyatt Regency Century Plaza, Breeze is the signature restaurant of this luxury Westside resort and has consistently delighted guests and critics with a flavorful, creative menu. The menu changes seasonally, offering guests a high-quality selection of California cuisine and fresh sushi plus vegan options. Guests and locals alike return time and again to the award-winning Breeze to sample innovative creations. Whether joining colleagues for a working dinner or gathering with friends for an afternoon delight, Breeze serves up the perfect combination of ambiance and taste.

Lobby Court & Patio

Surrounded by the hotel’s stunning lobby, Lobby Court & Patio is the premier location for all day dining, catching up with colleagues, or meeting friends before heading out for a night on the town. The Lobby Court & Patios Hollywood glamour, drama and sophistication achieve intimacy with its small group seating arrangements, flattering eye level lighting and plush fabrics. The Patio invites guests to indulge in the joy of outdoor Los Angeles CA living by cozying up to a central ethanol-burning fireplace under a permanent outdoor canopy. Small plates from around the world are available along with classic cocktails throughout the Lobby Court and Patio areas.

Xbar

Creative cocktails, eclectic small plates, fire pits and an outside screening wall make Xbar the perfect spot for after work gatherings, intimate get-togethers and larger events. This sexy, urban sanctuary has a nightly happy hour and exquisitely composed cocktails that will make any good day better and any bad day forgettable. For more information, visit: http://www.xbarla.com.

The 33% savings on food and beverage is available at all three of the Hyatt Regency Century Plazas dining establishments making it the best deal in town for single travelers and families alike!

About Hyatt Regency Century Plaza

Located at 2025 Avenue of Stars in the heart of Los Angeles fashionable Westside, the Hyatt Regency Century Plaza is often frequented by celebrities, politicians and dignitaries. All of the hotels 726 guestrooms and suites are designed with modern d

Mendocino Coast, CA (PRWEB) March 28, 2012

Living Light Culinary Institute has created eight new packages to take students on a fast-track trajectory to a raw food career in eight categories: private chef, restaurant chef or owner, raw food instructor, nutrition educator, recipe book author or menu developer, spa or retreat chef or consultant, raw food caterer, and gourmet raw vegan pastry chef. Founder and Director Cherie Soria, author of The Raw Food Revolution Diet, is excited that Living Light Culinary Institute graduates have created green raw food careers in the United States and in countries as diverse as Singapore, Iceland, Japan, Mexico, and Saudi Arabia, as well as Europe and Latin America. As a recent recipient of The Mendocino Coast Chamber of Commerce Sustainable Quality Award, Living Light International takes sustainability and the green economy seriously.

Weve seen the success rates in people who graduate from our school and start new careers all over the world. says Soria. In todays economy, people need to proactively create their own careers, and not wait around to be hired by someone else. Weve developed these new career- focused packages to directly support eight specific raw food career tracks in the green economy.

Prospective students choose from eight individual career-focused packages: an Associate Chef Package, an Instructor-Focused Package, a Pastry-Focused Package, a Gourmet Chef Package, a Gourmet Plus Package, a Gourmet Completion Package (for returning students), a Platinum Package, or a Nutrition Educator Package, which support the career trajectories for the eight top raw food career choices:

1. Private Chef

As more and more people choose a healthy lifestyle, the demand for private raw food chefs continues to grow. In-home chefs, boxed meal delivery chefs and traveling personal chefs are among the opportunities available in the field.

2. Restaurant Chef or Owner

Raw food caf

(PRWEB) January 13, 2012

Greater Birmingham Community Food Partners, a member of the Health Action Partnership, has announced the members of the inaugural Birmingham-Jefferson Food Policy Council. The group met for the first time Thursday, Jan. 12 at United Way of Central Alabama.

Renowned food policy pioneer Mark Winne led the retreat. Winne helped start the first food policy council in Knoxville, Tenn., in 1981. He will help the council determine its leadership structure and set priorities for 2012.

“The food policy council becomes kind of like a table,” Winne told The Birmingham News in September. “Bring our ideas bring our food, so to speak and come up with a plan to have the food system work as optimally as possible for everybody.”

Twenty-one community leaders have been selected for the new council, tasked with improving Jefferson Countys overall food system. According to a 2010 study conducted by Main Street Birmingham, nearly 90,000 Birminghamians live too far from mainstream grocery stores and therefore lack access to fresh, healthful foods such as fruits and vegetables.

“The bottom line is that our food system affects us in more ways than we realize, and this council is a huge step toward correcting many of the inefficiencies and inequalities in the current framework,” says Suzette Harris with the Jefferson County Department of Health. “A lot of people simply eat unhealthy because that’s their only real option, and that’s not sustainable for a healthy community.” Harris oversees county-wide obesity initiatives for the Jefferson County Health Action Partnership.

Those interested in serving on the council in the future may serve on a working group in the meantime to familiarize themselves its goals and its members. To learn more about the Birmingham-Jefferson Food Policy Council, including working groups, call Food Policy Council Coordinator Jennifer Ropa at 205-229-7871.

Jefferson County Health Action Partnership is a coalition of more than 100 nonprofit organizations working alongside the Jefferson County Department of Health to encourage physical activity, reduce obesity, expand food access, advance smoke-free policies, reduce tobacco use and improve the overall health of Jefferson County residents. http://www.championsforhealth.org.

Birmingham-Jefferson Food Policy Council members are: Monica Baskin (UAB School of Public Health), Virginia Bear (Alabama Beverage Association), Hana Burwinkle (Jefferson County Department of Land Planning & Development Services), Craig Corwin (Jefferson County Department of Health), David Fleming (Operation New Birmingham), Burgin Fowlkes (Jefferson County Department of Health), James Gibbs (City of Birmingham), Keecha Harris (KHA, Inc.), Maureen Holt (Little Savannah), Aimee Johnson (American Diabetes Association), Natalie Kianoff (Childrens Policy Council of Jefferson County), John Obert, Jr. (J3 Organics), Mark Rubino (Staysail Group, LLC), Ama Shambulia (West End Community Garden), Scott Silver (Jones Valley Urban Farm), Ellie Taylor (Alabama Grocers Association), Spencer Taylor (Birmingham City Schools), Patricia Terry (Samford University), Paulette VanMatre (Magic City Harvest), Chris Vizzina (Campus Dining), Kristie Waters (Adams Produce Companies).

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San Francisco, CA (PRWEB) November 22, 2011

Million Thai, a San Francisco Thai food restaurant, is pleased to announce their $ 2 beer specials, $ 5 appetizer specials, and their Thai Food Fusion dinner special. Patrons of Million Thai can experience one of the best karaoke bars/restaurants in downtown San Francisco. Million Thai is also the right place to spend happy hour in downtown San Francisco where there is truly something for everyone.

San Franciscos Thai caf

Mesquite, Nev. (PRWEB) November 30, 2011

With an estimated 30 competitors from Nevada, California, Illinois, Idaho, Arizona, Colorado and Utah competing in the High Desert Robinson Regional & Mojave Desert Regional on the grounds of the CasaBlanca Resort, there was no shortage of color and aroma.

Susie Baumberger, a retired divorce attorney who eventually became a juvenile court referee (like a judge) before retiring from the legal profession, has stayed busy with the chili cook off world. She has literally gone from judging from the bench to judging chili.

And judging by what took place during the competition Nov. 25-26, everyone is happy with the final result. Competing Chili Heads along with the crowds will not forget the days spent in ideal weather conditions on the grounds of the CasaBlanca.

I think everyone is very happy with the cook off, said the energetic Baumberger, who resides in Lancaster, Calif., when not following the chili cook off circuit. Im sure the casino is happy with the turnout.

For Baumberger, the challenges of running an event are certainly rewarding, but the fun of competing is her first love.

I enjoy this, but Id rather be cooking, to be honest, she said.

Personable Charlie Ward, about to turn 79 in December, had his first chili cook off more than 28 years ago.

My neighbor in Newport Beach talked me into entering, laughed Ward, who has won national titles in both Mexico and Canada during his long run in the chili cook off business. I finished second in my first cook off and was hooked.

Ward, who is now a grand master of the Chili Heads, travels with his wife, Barbara, the 2007 Salsa world champion. The pair sported an impressive setup with a canopy.

Charlie won the salsa competition the first day while Barbara captured the title the final day in what may be a great example of a husband and wife team working closely together for the mutual benefit of both.

This is a fabulous location with fabulous weather, Baumberger added. The cooks love the levels of the humidity and elevation which are perfect conditions for cooking chili. Based on the chili that was turned in, the cooks took advantage of these conditions by producing some outstanding chilis.

The Peoples Choice element of the event sponsored by the Lancaster Rotary to support the global Childrens Literacy Project generated a two-day total of $ 1,400. The winning cook, Charles Harber of Fresno, Calif., captured the Peoples Choice award both days to win nearly $ 700 and walked away with more money than any other cook.

Baumberger said the group anticipates a return of the chili cook offs in 2012 during the same weekend.

We have already started putting next years event together, she said. Our cooks really enjoyed themselves and I think word will spread about how much fun everyone had here. This is a chili paradise in the desert and we love coming here.

There is nothing about casinos that chili cooks dont love. Theyll come back stronger than every next year.

Among the top competitors who headed to Mesquite were Arizona resident and International Chili Society blog writer Dick Swenberger, who came in second in the world in 2010 at Manchester, N.H. was there; and Littleton, Colorados Kathy Plager the 1995 Red World Champion (worth $ 25,000); along with Bakersfield, Californias Jim Beatty, the 1986 world champion and the winningest cook in ICS history.

This is event is about one of about 200 cookoffs that are held throughout the nation each year, said Swenberger, 73. I have been cooking for 20 years and this is a good contest. This weekend considering that its Thanksgiving weekend, there is a group of about 20 cooks that always get together. This is our chili family that gets together every year doing cookoffs. We will all travel during the day on Thanksgiving and meet on the afternoon to have dinner together.

We then go out Friday and Saturday and cook against each other. Well have dinner and drinks together the night after the cook off to tell lies as to why we havent won. We will see each other within the next two or three weeks cooking again.

Bob Plager, of Littleton, Colo., was making his fourth trip to Mesquite.

This was a very good event, said Plager, 54, retired from a swimming pool maintenance business in Dallas, Tex. I keep coming back to Mesquite because on the backend I know the judging is being run honestly and fairly. I run 12 cookoffs a year in Colorado and other states and its very important for me to know the people running the cookoff are doing it properly. From the chief judge and scorekeeper to the rest, this is very well run event.

Interestingly, Plager uses prunes in his chili.

Prunes make the chili a little sweeter and gives the gravy a beautiful gloss, he said. Presentation is part of the whole package. If it looks good, it should taste good. Im the king of prunes.

Add those names Bakersfields Maud Swick, the 1999 ICS World champion and you see that the inaugural double header was a homerun from the onset.

Swenbergers wife, Nancy, made the trek even though shes currently undergoing chemotherapy for cancer.

She told me that she was happy to be here, Baumberger said. To me, this is the best possible therapy no matter what a person is facing.

One member ICS staff Donnie Gordon who is the chief scorekeeper of the world and served as the head scorekeeper in last weekends cookoff has faced her own challenges.

She had health issues about a year and a half ago, Baumberger explained. She lost so much weight that she was a walking skeleton. Shes back, looking great and bragging that she has put on pounds.

First-day winners in the High Desert Robinson Regional included Charlie Ward, Rosamond, Calif., first place Salsa; Skip Cooley, Reno, second place Salsa, Verde and Red; Jim Beatty, Bakersfield, Calif., first place Chili Verde; Charlie Blosfield, Southern California, third place Red Chili; Al Henry, Littleton, Colo., first place Red Chili.

Second-day winners included Cooley, second place in Salsa; Sonny Allen, Dayton, Nev., third place in Chili Verde; Dick Swenberger, second in Chili Verde; Jan Brown, Simi Valley, Calif., first place in Chili Verde.

Red Chili winners included Mark Haught, Pahrump, Nev.; Charlie Blosfield, Riverside, Calif., second place; Skip Cooley, third place.

Further information regarding future chili cookoffs can be found at http://www.chilicookoff.com; or http://www.mesquitechili.com; or by calling Michele Yegge Evans of Mesquite Gaming at 888-711-4653, ext. 14.

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New York, NY (PRWEB) November 22, 2011

When George Bernard Shaw said that there is no love sincerer than the love of food, he could have easily been describing the age-old passion South Africans harbor for their food and drink. Since its early days provisioning ships for the arduous voyage from Europe to Asia during the heyday of the spice trade, South African capital Cape Town has been at the cutting edge of culinary creativity, which is why the city known as the Tavern of the South sits at the hub of Micatos new Farm-to-Table, Vine-to-Glass tour.

South African cuisine bears influences from a hodgepodge of cultures, including African, Malaysian, French and Dutch. Bearing this in mind, Micato has lovingly crafted this food and wine pilgrimage to combine high cuisine and winemaking at some of South Africas most celebrated restaurants, hotels and safari lodges with opportunities to experience more humble local fare at private homes and from the food stalls that line the streets of this flavourful nation.

Some broad strokes of this dynamic 8-day journey:

Day 1 Arrive for the first of three nights at the uber-luxurious One&Only Cape Town on the Victoria & Alfred Waterfront, boasting the award-winning Nobu the first in Africa and Reubens. This evening, enjoy a five-course food and wine pairing at Reubens, the eponymous restaurant of South African Celebrity Chef Reuben Riffel. Even the names of Reubens masterful, locally-inspired dishes are enough to make your mouth water: peppered springbok steak with balsamic braised cabbage, roasted pear, turnips and parsnips or Saldana Bay mussels steamed with lemongrass, coconut and seamed chili. This is indeed a fitting start to this culinary adventure.

And if youd like a nightcap, One&Only Cape Town has one of the most balanced and diverse wine collections on the continent with over 5,000 bottles, 80 available by the glass. Oenophiles will delight in prestigious vintages, and discover up-and-coming South African boutique wines selected by Luvo Ntezo, Head Sommlier, internationally recognized as the Best Young Sommelier in South Africa

Day 2 Begin the day with a visit to the historic fishing village of Kalk Bay en route to the spectacular cliffs of the Cape of Good Hope, where the Dutch East India Company ships made their way along the spice trade route to Asia. Stop by picturesque Noordhoek village for farm-to-table fare at Chef Franck Dangereuxs The Foodbarn, where such luminaries as Leonardo DiCaprio and Oprah Winfrey have also dined.

Dinner is at one of the most critically acclaimed restaurants in Cape TownThe Test Kitchen, presided over by Chef Luke Dale-Roberts. The menu is constantly changing at this experimental restaurant located in the Old Biscuit Mill, based on what is in season, but you can be sure it will be fresh and sensational. Starters such as foie gras, Jersualem artichoke and even a lemon chicken tree with rosemary streusel leaves make a fine introduction to mains such as the renowned pan-seared lamb fillets, served with beetroot and J

Bel Air, California (PRWEB) November 14, 2011

Herb Alpert’s Vibrato Grill, Jazz, etc. in Bel Air, CA is changing pitch. Recognized as the number one jazz grill in Los Angeles, Vibrato has a new chef, Wilks Medley. Wilks, trained by celebrity chef Todd English, is serving American grill classics from Kobe burgers, to veal chops, chilled oysters and crab cakes, farm-fresh salads and vegetarian quinoa risotto. Herb Alpert, jazz musician and owner, says, “The musicians play at a certain noise level, so jazz creeps into guests while dining. This is background jazz, not fusion jazz.”

“The concept of Vibrato was to have jazz survive. At first, it was to be a great jazz club with food. Now, it is a great restaurant with great jazz,” notes Alpert. At Vibrato, the high-end food goes perfectly with high-end jazz. A unique environment in Los Angeles, Vibrato boasts perfect acoustics with impeccable food. “My ambition is to have a club where you feel comfortable, where great musicians can play and appreciate sound and feeling – a venue for jazz players to perform,” he says.

The interior design of Vibrato was created by artist Herb Alpert and decorator Clodagh. Vibrato has a hundred seats around the stage, a bar designed like a piano, and a balcony with seating overlooking the club. “The acoustics are a key component of the design,” says Alpert, whose art hangs in the club. “Wood and music create good sound. I used the A&M recording studio designer to make sure that the acoustics were right. The mushroom-like globes act as acoustical clouds,” says Alpert, who occasionally plays at Vibrato with his wife the famous Brasil 66 singer, Lani Hall. Among the artists who have performed at Vibrato are: The Dave Brubeck Quartet, Steve Tyrell, Seth MacFarlane, Clayton-Hamilton Big Band, Diane Reeves, Houston Person and Bobby Hutcherson.

Zagat Guide reviews of Vibrato run from: “Perfectly prepared steaks” and “first rate jazz” prove “the perfect combination” at this “sophisticated” Bel Air “supper club” co-owned by trumpeter Herb Alpert, to “A beautiful restaurant. The acoustics are perfect for the performers and there is not a bad seat in the house. Well done!”

Adam Robert (now at the Food Network) wrote of Vibrato: “Although Alpert is best known for his music, he added restaurateur to his credits when he opened Vibrato. A grill and jazz club at the top of Beverly Glen.” Alpert told Robert: “Food at jazz clubs has always been a kind of second-class citizen. It’s the music first, and then let’s throw something together.” Now Alpert, who once hoped to open a place with his buddy Stan Getz, has an upscale jazz club with food to match. “I was involved in everything,” Alpert says, “the look, the feeling of the place, the music, the food. I paid a lot of attention to make the accoustics beautiful.”

Steve Oney, Los Angeles Magazine, May 2011 said: “Vibrato, with its cozy wooden interiors, perfect sight lines from every seat, and state-of-the-art acoustics, has drawn performers ranging from Toots Thielemans and Dave Brubeck to Bobby Hutcherson and Chuck Mangione. Which is exactly what Herb Alpert had in mind when he started it. ‘There are so many great musicians in L.A.,’ he says, ‘I run the place so they’ll have somewhere to play.’”

On KJAZZ Radio, “The sound at Vibrato is exquisite. The idea was to have a special place for all the jazz musicians and all the young musicians to perform.”

Future Jazz performers at Vibrato are: November 15th Carol Welsman, November 16th Herb Alpert and Lani Hall, November 20th Misha Piatigorsky performing with the Sketchy Black Dog, November 22 Barbara Morrison, December 3 Gilbert Castellanos.

Vibrato guests include: Billy Dee Williams, Stevie Wonder, Frankie Valli, Tom Jones, Michael Buble, James Caan, Sylvester Stallone, Bruce Willis, Clint Eastwood, Chubby Checker, Michael Bolton, James Worthy, Natalie Cole, Shia La Beouf, Jack Nicholson and Vidal and Ronnie Sassoon.

“It’s our local…steakhouse and jazz club,” say the Sassoons.

Vibrato Grill, Jazz, Etc. is a Herb Alpert restaurant in partnership with

Gregg and Bob Smith of Smith Brothers restaurants.

For Reservations:

Vibrato Grill, Jazz, etc.

2930 Beverly Glen Circle

Bel Air, CA 90077

310-474-9400

info(at)vibratogrilljazz(dot)com

For Information and Interviews:

C4 Global Communications

Santa Monica, CA

310-899-2727

caroline(at)c4global(dot)com

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London / Madison, WI (PRWEB) November 15, 2011

Following the success of Septembers Food For Good campaign, PerBlue and PlayMob have partnered again for the Give Thanks campaign this month benefiting non-profit organization, HELP USA. November 10th through Thanksgiving Day, players of the popular massively multi-player online role playing game (MMORPG) Parallel Kingdom can purchase their choice of Food Basket Hats, an avatar enhancement, with Food, a purchasable and tradable in-game commodity. Each Food Basket Hat purchase will result in a cash donation to help combat homelessness and hunger in the United States.

Parallel Kingdom players can choose from two limited edition Food Basket Hats to participate in the Give Thanks campaign. The red Food Basket Hat can be purchased for 750 Food and will provide a Thanksgiving meal to one homeless child. The golden Food Basket Hat can be purchased for 6,000 Food and will provide a Thanksgiving meal to an entire family in need. PerBlue is leading the way among game development companies in the virtual giving sector.

The bar was set high through the first Food for Good campaign. Parallel Kingdom players have proven to be philanthropic and eager to make a difference, said Justin Beck, CEO and co-founder of PerBlue. In that effort, players raised over $ 4,500 and helped send 2,508 meal vouchers to the SOS Childrens Kenyan famine appeal.

The game offers a simple and straight-forward opportunity to do good, added Beck. Though we are a small business, we understand that — with our players behind us — we can provide a significant amount of help for families facing hunger during the holiday season. We hope other companies can see how easy it can be to take action and consider how they can make an impact for social good.

The Give Thanks campaign, powered by PlayMobs Giverboard, benefits HELP USA, a non-profit organization that provides housing and supportive services for the homeless and people in need across America. Since 2009, HELP USA has been breaking the cycle of dependency by addressing the underlying causes of homelessness with respect and dignity. Through the development of quality housing with on-site support services, HELP USA provides resources for its residents, encouraging independence and self-sufficiency.

About Parallel Kingdom and PerBlue

Parallel Kingdom is a free-to-play location-based, massively multi-player role playing game for mobile devices (iOS and Android) and the Web. Now in its third year, Parallel Kingdoms 800,000 users embark on adventures, claiming real-world territory from their own backyard and beyond. Players hunt Monsters, gather resources, engage with others, and earn new capabilities to achieve greater levels of play. The game is mapped to the familiar Google Maps interface, overlaid with Parallel Kingdoms game features.

PerBlue, the maker of Parallel Kingdom, is a privately-held mobile and social gaming company headquartered in Madison, Wisconsin. For more information, visit http://www.perblue.com.

About PlayMob

Rethinking giving, PlayMob enables charities to fundraise through existing games. Their core technology, Giverboard, allows players to connect to charities through their favorite games to turn their virtual play into real world good! PlayMob is based in London, often spotted mobbing around Shoreditch on their quest to make the world a better place through gaming. http://www.theplaymob.com @theplaymob.

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