WhatIf Foods promises expanded Food and Beverage Line from Bambara Groundnuts

WhatIf Foods is expanding its brand line, focused on creating food and beverage products that are sustainable and healthy. The company has developed a range of products that are made from natural ingredients and are free from preservatives and artificial flavors. WhatIf Foods is committed to creating products that are both nutritious and delicious while also supporting regenerative agriculture.

Regenerative agriculture is a farming approach that focuses on restoring soil health and biodiversity while also reducing the use of synthetic fertilizers and pesticides. It involves practices such as cover crops, no-till farming, and managed grazing. These practices help to improve soil health, increase water retention, reduce erosion, and sequester carbon in the soil.

Bambara groundnut is a traditional crop that is native to Africa and is one of the main ingredients used in WhatIf Foods’ products. Bambara groundnut is high in protein, fiber, and minerals and is a great source of vitamins and minerals. It is also rich in antioxidants and has anti-inflammatory properties. By using bambara groundnut in their products, WhatIf Foods is helping to support smallholder farmers in Africa, while also providing a nutritious and delicious product.

One of the products that WhatIf Foods has created to support regenerative agriculture is BamNut Milk. This milk is made from almonds and is free from dairy, gluten, and GMOs,  and is sourced from a small family farm in California. The BamNut Milk is also high in protein and calcium and is a great source of vitamin E. It has a creamy and nutty flavor that is perfect for smoothies, cereal, and baking.

Another product from WhatIf Foods that is made with regenerative agriculture is BamNut Noodles. These noodles are made from organic buckwheat and are free from wheat, gluten, and GMOs. The BamNut Noodles are high in protein and fiber and are a great source of iron. They have a nutty and earthy flavor that makes them perfect for soups, salads, and stir-frys. Both the BamNut Milk and Noodles are part of WhatIf Foods expanding line of tasty offerings. More at www.Whatif-Foods.com

These Two New Cocktail Cookbooks on Tequila and Bourbon will Make You Both Thirsty and Hungry

 

If you love good spirits, especially Bourbon or Tequila, then today is your lucky day. These two cocktail cookbooks will keep you in the kitchen (or the bar) making a plethora of tasty recipes that give you a really good excuse to both eat and drink, and drink and eat.

 

Bourbon Is My Comfort Food

Not only truly gorgeous, Bourbon Is My Comfort Food is also a lot of fun… and mysterious. The texture, printing, layout and photographs are quite lovely, far more than most books on beverages present. It is also fun, especially in its celebration of the Bourbon lovers’ lifestyle in photos and in various titles throughout the edition, ranging from “Cask and You Will Receive,” to “Ice: The Most Important Ingredient (Besides Bourbon.” Heather Wibbels delivers a first class homage and ambassador to the Bourbon spirit.

It’s mysterious because, well, there’s apparently a lot of people having fun with Bourbon about whom we are just now learning, and that’s very mysterious. Someone send us an invite!

Bourbon Is My Comfort Food reveals the delicious beauty of bourbon cocktails and the joy of creating them. Whether readers are new to bourbon or steeped in its history and myriad uses, they will gain the knowledge to make great bourbon cocktails, share them with friends and family, and expand their whiskey horizons―because the only thing better than bourbon is sharing it with a friend.

From building your home bar to basics on cocktail technique, Heather Wibbels showcases more than 140 variations on classic bourbon cocktails―like the Old-Fashioned, the Manhattan, Whiskey Sours, Highballs, Juleps, and more―in approachable ways. The book also features several Cocktail Labs, which invite readers to explore classic cocktail elements and experiment with flavors, textures, infusions, syrups, and garnishes.

Bourbon Is My Comfort Food is a celebration of ten years of bourbon education and cocktails by Bourbon Women, the first group dedicated to women and their love of the spirit. Wibbels celebrates with cocktails from the Bourbon Women leadership team, branches across the nation, and winners from the group’s annual Not Your Pink Drink contest. Get out your cocktail shaker and explore the wide world of bourbon cocktails with Heather Wibbels and Bourbon Women!

Publisher : University Press of Kentucky
Hardcover : 288 pages

FIND IT HERE ON AMAZON

 

The Tequila Diet: Exploring Mexican Food & Drink with the World’s Greatest Spirit

People often joke that they are on a liquid diet, and if you are a Tequila fan, that can be pretty close to the truth. The flavor of tequila has a miraculous way of adding nuances and enhancement to not only drinks like a Margarita, but also to food. Chef Dave Martin’s Tequila Diet book is a perfect blend of both culinary and mixology creations.

Created by Top Chef Alum Dave Martin, the Tequila Diet is made from a collection of recipes influenced by Dave’s adolescent years growing up in Southern California, combined with his adult adventures traveling throughout Mexico.

The Tequila Diet: Exploring Mexican Food & Drink with the World’s Greatest Spirit pays mucho respect to a great spirit and is a guide to popular and classic foods of Mexico. The recipes range from cocktails that can be shaken by a novice bartender to authentic Mexican dishes that can be prepared by the home cook or aspiring chef.

Readers can enjoy simple Salsas & Ceviche or attempt your own Homemade Empanadas or Triple Chile Enchilada Sauce (pasilla, chipotle & guajillo). Learn how to recreate regional favorites like Mole Negro (a chocolate & chile based sauce), Birria (slow braised beef, goat or lamb) or Posole (a stew of pork, hominy & pinto beans). There are lighter takes on traditional dishes that will please even the pickiest eaters. Pan Roasted Fish Tacos, Tequila Braised Carnitas and Baked Chile Rellenos are packed full of flavor and friendlier to the waistline.

Paperback : 176 pages

FIND IT HERE ON AMAZON

Did Trader Joe’s make a Big Mistake with this Wine?

We can recommend great wine for days, or even weeks, and they are usually not five dollars or even $10 picks. But in this case we’re going to make an exception, because it seems like someone at Trader Joe’s made a big mistake.

There is a Perrin Cotes du Rhone Reserve that is currently priced at only $7.99, and tasting it, this bottle could definitely go for 35% more than that amount in a different establishment. At least that’s our opinion about this drinkable medium-bodied French table wine made from Grenache, Syrah and Mourvedre.

What do you think? Try it and tell us. And… if you do like it, stock up, before someone at Trader Joe’s realizes the error of their ways.

 

Italian Spirit Portofino Dry Gin is like the Riviera in a Bottle

An Italian gin is a concept that will strike many as unique, and it should. What will also strike them is how lovely the bottle is and how tasty the liquid inside is. Those are our feelings about Portofino Dry Gin.

Hailing from Italy’s town of Portofino, known around the world for its breathtaking view, iconic Italian scenery, beauty and charm, Portofino Dry Gin delivers Italian authenticity and packaging in a stylish design.

“We are so proud to bring Portofino Dry Gin to the US. It’s a major milestone in our company’s growth,” says Christopher Egger, CMO and co-founder of Portofino Dry Gin. “While we would love for everyone to experience the beauty and charm of our town of Portofino in Italy first-hand, we are thrilled that we can now bring that authentic Italian experience of charm and beauty to the US.”

Made at an antique Italian distillery, Portofino Dry Gin includes 21 botanicals selected for their natural aromatic properties. The juniper, lemons, lavender, rosemary, marjoram, sage, iris and rose are all organically grown in Portofino Dry Gin’s botanical sanctuary on the hills of Portofino. The region’s unique microclimate allows lush Mediterranean vegetation to grow year round, and each botanical is ripened by the fresh sea breeze and the warm sun of the Italian Riviera.

“Portofino Dry Gin was founded as a tribute to my grandfather, Klaus Pudel,” says Ruggero Raymo, CEO and co-founder of Portofino Dry Gin. “He was admired for having saved Portofino from the destruction during World War II. Portofino is in the heart of the Italian Riviera, and the bottle design is an homage to the beautiful region.”

Imported to the United States by Artisanal Cellars, Portofino is available at select premium retailers including Eataly as well as nationally via Cask & Barrel.

Try this recipe:

Portofino Bay Martini

  • 1.5 oz Portofino Dry Gin
  • 0.5 oz Dry Vermouth
  • 0.5 oz Salted Water
  • 1 Dash Olive Bitters

Stir and strain into a coupette glass, garnish with green olive & lemon peel.

 

About Portofino Dry Gin

Portofino Dry Gin is produced in Italy. Each batch of Portofino Dry Gin is made using a combination of traditional and innovative methods: from an old Italian copper pot still used to distill local liqueur and grappa to a state-of-the-art technology that produces vacuum distillation, preserving the aromas from Portofino Dry Gin’s most delicate botanicals. Distilled and bottled in Italy using natural ingredients, without added sugar, artificial flavors or preservatives. Alc./Vol. 43% – 86 Proof.

 

First ever Purple Sea Urchin Festival rocks West Coast Tastebuds and Saves the Environment

The United States’ first ever Purple Sea Urchin Festival* took place on the Mendocino Coast recently. Fort Bragg, the largest city on the Mendocino Coast, is one of the biggest producers of sea urchin in California, and with the overabundance of the urchins in the waters these past few years, there is no better time to celebrate this sea delicacy.

Why a focus on urchin now? And why purple urchin? The chefs, educators, and residents of this area are deeply passionate about the interwoven ecological web of the beautiful and mysterious ocean that makes up the landscape of their daily lives on the Mendocino Coast. Abalone has long been a unique part of Mendocino – with local campfire cooking, seasonal tourism boosts, and signature festivals celebrating it as a delicacy. With the collapse of the sea star population, the exponential growth of purple urchin, and the subsequent decimation of the abalone population, residents are constantly looking for eco-friendly ways to resolve these intertwined issues and reduce the impact of this invasive species.

“The current circumstances have given us an opportunity to experience uni from these less-popular but equally-tasty purples,” states Cally Dym, 5th generation owner of Little River Inn. “Fort Bragg has long been a major producer of sea urchin in the United States – but virtually all of the product has been shipped out of the area, and until recently not a single restaurant offered uni on their menu. With a growing understanding of local food sheds and local food webs, we think now is the perfect time to ‘Taste the Place’ and expand our understanding of the purple sea urchin.”

During the three-day festival, some of the most beloved and iconic local hotels and restaurants along the coast, including The Harbor House Inn, Little River Inn, Noyo Harbor Inn, Glendeven Inn & Lodge, The Inn at The Cobbler’s Walk, Elk Cove Inn, Princess Seafood Market & Deli and Izakaya Gama in Point Arena, served urchin-focused menus and specials. Select inns and hotels also offered deals on lodging and other services.

The weekend also had a strong educational component, with the Mendocino Area Parks Association, Watermen’s Alliance, Noyo Science Center and Freedive Shop providing instructional demos and hands-on experiences. Urchinomics,  a restorative seafood company, played a part in the festival by supplying select restaurant partners with purple urchin (‘uni’). Urchinomics is a company dedicated to restoring kelp forests by removing overgrazing barren sea urchins, feeding them on land, and selling them on to distributors and restaurants.

Examples of the weekend’s Urchin tasting activities include:

  • Outdoor demo and 5-course purple urchin tasting menu presented by Urchinomics and Chef Matthew Kammerer at Michelin-starred The Harbor House Inn.
  • Uni demo and educational talk at Van Damme State Beach; sample fresh uni on the beach. Josh Russo from the Waterman’s Alliance and international free dive competitor Greg Fonts of The Freedive Shop demonstrate how to open and clean urchin. Participants  learn how to harvest urchin, the impact purple urchin has on other fisheries and innovative solutions to the problem.
  • Sake Seminar at Little River Inn. Sake expert Kerry Tamura of World Sake Imports walks attendees through the best sakes from seven different Japanese prefectures, highlighting the features of the terroir in the glass. Guests also learn about urchin while sampling uni snacks.

“As a chef in today’s world, it is my job to choose more sustainable ingredients and showcase them to the public,” states Matthew Kammerer, Executive Chef at Harbor House Inn. “Chefs have more of a role in today’s food scene, where education about products, including why and how to use them can help shape the public’s dining perspective and have a positive outcome on future generations. Purple sea urchin has been on our menu since day one.  We are proud to serve all local products but this one has extra meaning for us. Not just its flavor, but to help remove some urchin numbers from the ecosystem that is on the verge of collapsing.”

Continues Dym, “Urchin is delicious and that in itself is a reason to create an urchin festival. What fascinates me is the role purple urchin plays in the ecosystem of the Northwest Pacific Ocean and telling that story to festival goers.”

Zavor’s Noir Cookware Collection bring Design and Function to the Kitchen

Zavor recently announced new pieces for their first line of cast aluminum cookware – The Noir Cookware Collection. It gives even more design opportunities for the home kitchen, or as a great gift for the passionate cook.

The Noir line’s pieces are made of cast aluminum, one of the best and most popular materials for cookware. The cast aluminum provides excellent heat conductivity that is better than that of stainless steel and has a lighter weight than cast iron. Zavor’s Noir Cookware Collection sports a black finish with a Whitford Fusion Ti nonstick ceramic coating, and is designed to be both durable and to retain heat while looking quite nice on display or in use.

Despite the name “Noir“, the collection also includes color options. These consist of customizable color selections for the removable and replaceable black pan & skillet handles and silicone pot grips. They can be swapped out for others in colors like red, butternut squash orange, royal blue, purple, sky blue, and mint green.

Says a Zavor spokeperson, “Since one of the more unique features of the cookware is the removable handles, we thought it would add another aesthetic element to offer the handles in colors. It gives user’s an opportunity to match their kitchens, their cooking, the season, or even use them to identify allergy or diet-specific cookware.”

The removable handles allow skillets and pans to be placed in the dishwasher much more comfortably and provide a more compact storage solution. Another benefit is that when the handles are removed, the skillets, pots and pans in this collection are oven safe up to 535°F. From a performance standpoint, the pieces in the collection have interiors coated with a smooth ceramic layer, which helps to make them easy to clean, and a smooth 430 stainless steel base that is compatible with all cooktops ranging from gas to induction.

 

The Noir Cast Aluminum Cookware Collection includes

  • 8” skillet
  • 10” skillet
  • 12” skillet
  • 11” grill pan
  • 4.5 qt sauté pan
  • 6 qt sauté pan
  • 5 qt Dutch oven
  • 7 qt Dutch oven
  • a skillet set with 8” and 10” skillets
  • a skillet set with 10” and 12” skillets
  • a 7 piece cookware set ($229.95) including a 12” skillet, 4.5 qt sauté pan, 5 qt Dutch oven, and 1.5 qt saucepan.

For more about the Zavor Noir Cookware Collection visit: www.zavoramerica.com.