New Products Archives - Page 3 of 31

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

These Two Olive Oils are Some of the Best from California

When you are looking for great Extra Virgin Olive Oil (EVOO) to taste, use, or to gift, don’t miss Wild Groves and 43 Ranch. They have recently been named two of the best from California, the leading extra virgin olive oil producing region in the United States.

The California State Fair announced the winners of this year’s California Commercial Extra Virgin Olive Oil Competition. A panel of 12 certified sensory analyst judges gathered at the Cal Expo Fairgrounds, to swirl, sniff, sip and analyze samples of olive oil from producers all over California. The annual competition celebrates the olive-growing and olive oil producing industries in California, and is open only to Extra Virgin and Flavored Olive Oils made from 100% olives which are grown, pressed and packaged in California.

This year 468 shining, new bottles of olive oil lined the cellar shelves of Cal Expo. Each of the 117 entries arrived with the hope of their producers that their care, expertise and hard work would result in a coveted Best of Show Golden Bear Trophy.

This competition honors Olive Oil producers at all production levels. The Best California Extra Virgin Olive Oil by a Large Producer (more than 5,000 gallons annually) went to Arbequina by Wild Groves of Newcastle, California. Wild Groves won several additional honors, as did Central Coast producer 43 Ranch, which included “Best of California”.

WILD GROVES

Dewey Lucero and family are the fourth generation of Lucero olive farmers, producers, and blenders, with over a century of tradition. Their groves in Corning, California are some of the oldest in the country, where they produce extra virgin olive oil, Certified 100% by the California Olive Oil Council (COOC).

Awards from the California Commercial Extra Virgin Olive Oil Competition:

Wild Groves Arbequina EVOO Single Variety Delicate Arbequina Best of California Large Producer
Wild Groves Arbequina EVOO Single Variety Delicate Arbequina Gold
Wild Groves Foxy EVOO Single Variety Robust Any Other Cultivar Silver
Wild Groves Robust Blend EVOO Blend Medium Any Other Cultivar Silver
Wild Groves Ascolano EVOO Single Variety Medium Ascolano Silver

43 RANCH

43 Ranch is produced by fifth and sixth generation farmers from the southern Salinas Valley, whose terroir is similar to that of Old World olive growing regions, and where they however use state of the art equipment.

Awards from the California Commercial Extra Virgin Olive Oil Competition:

43 Ranch Picual EVOO Single Variety Robust Any Other Cultivar Best of California
43 Ranch Miller’s Choice EVOO Single Variety Delicate Koroneiki Best of Class
43 Ranch Picual EVOO Single Variety Robust Any Other Cultivar Best of Class
43 Ranch Miller’s Choice EVOO Single Variety Delicate Koroneiki Gold
43 Ranch Picual EVOO Single Variety Robust Any Other Cultivar Gold
43 Ranch Helen’s Blend EVOO Blend Robust Any Other Cultivar Silver

Competition Head Judge Orietta Gianjorio

Competition Head Judge Orietta Gianjorio enlisted the talents of an exceptional group of skilled and experienced judges, some with over 20 years of experience in the industry. Gianjorio commented on the judging event, “It is always an honor to participate in the California State Fair Olive Oil Competition. All judges are incredibly talented and gifted tasters, deeply committed to the industry and high quality. The excitement in the room is palpable. After a couple of years of absence, we are all very happy to finally taste together and share our passion for California Extra Virgin Olive Oil. We are all thrilled to share our comments and taste amazing oils produced from this wonderful state of California.”

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.

Air France Serves New Menus Signed By Chefs Régis Marcon and Mathieu Viannay

Air France has teamed up with French Michelin-starred chefs Régis Marcon and Mathieu Viannay to sign its La Première and Business long-haul menus. With vegetarian dishes, meat, poultry and fish, the chefs have created haute couture dishes for the airline’s customers to enjoy over the coming months on departure from Paris.

Three Michelin-star gastronomy in the La Première cabin

In the airline’s exclusive La Première cabin, three Michelin-starred chef Régis Marcon has come up with six new tasty dishes. Accompanied by the expertise of the Servair Culinary Studio, of which he is president, Régis Marcon revisits the seasonal products that are close to his heart:

– Vegetable lasagna, with tangy chive cream;
– Braised veal shank, sage sauce, potato gratin with porcini mushrooms;
– Beef tenderloin in red wine, sautéed potato and morel cake;
– Pike and shrimp cake with lobster sauce, sautéed girolle mushrooms with tarragon, spinach;
– Mixed scallops and scampi with truffles, reduced jus and julienne vegetables;
– Confit pigeon, apricot sauce, lemon bulgur, mushrooms and butternut.

Fine dining in the Business cabin

In the Business cabin, Air France has, for the first time, entrusted its menu to two Michelin-starred chef Mathieu Viannay, with 8 original dishes combining delicate flavours and local produce to be enjoyed on board:

– Penne pasta, arugula and spinach gratin, ricotta cream with lovage;
– Risotto verde, vegetable Bolognese;
– Beef tenderloin, macaire potato patties, roasted beet and smoked meat juices;
– Poultry fillet with morel mushrooms, spelt and butternut squash risotto;
– Poached cod fillet with baby vegetables and taggiasca olives;
– Pike perch fillet, armorican sauce, yellow carrots and herb semolina;
– Braised veal shank with sweet spices, split pea puree, mange tout and hazelnuts;
– Roasted guinea fowl in coffee, celery confit and stewed autumn vegetables.

About Régis Marcon

Bocuse d’Or in 1995 and acclaimed with three Michelin stars, Régis Marcon embodies an entire story of fine French dining. More than a style or a period, his cuisine symbolizes his own story. In the department of Ardèche, in the region of Auvergne, between Velay and Vivarais, Régis Marcon found the roots of his cuisine in a familiar and family territory. Since taking over the family-run hotel restaurant in 1979, and never leaving his cocoon in Saint-Bonnet-le-Froid, Régis Marcon became one of the greatest chefs of our time, by highlighting his regional products such as mushrooms and green Puy lentils.

About Mathieu Viannay

Two Michelin-starred chef Mathieu Viannay has always been a gourmet. A lover of delicate flavours, he handles local products with success. Winner of the Meilleur Ouvrier de France award in 2004, he revisits traditional recipes in a contemporary twist. So it was only natural, that, like a spiritual son, he took over Eugenie Brazier’s cult restaurant “la Mère Brazier”, which celebrates its 100th anniversary this year. Mathieu Viannay also signs the menu of the “Trente et Un” restaurant at the hotel Portopia in Kobe, Japan, giving it an inimitable French touch. He also coordinates the 12 catering outlets of the travel department at the Samaritaine store in Paris.

About Air France

Since 1933, Air France has been promoting and highlighting France throughout the world. With an activity divided between passenger transport, cargo transport and aeronautical maintenance, Air France is a major air transport player. A workforce of more than 45,000 staff are committed on a daily basis to offering each customer a unique travel experience. Air France, KLM Royal Dutch Airlines and Transavia make up the Air France-KLM Group. The Group relies on its powerful hubs at Paris-Charles de Gaulle and Amsterdam-Schiphol to offer a vast international network. Its Flying Blue frequent flyer program has over 17 million members. Air France and KLM are members of the SkyTeam alliance which has a total of 19 member airlines.

Working from Home Gets more Stylish and Comfortable with the WorkRobe

Working from home is here to stay for many professions and careers. Along with it, work from home attire is now a permanent yet new wardrobe issue. You can’t lounge around in sweatpants and sweatshirts every single day, especially when you spend most of the day still communicating online with colleagues via Zoom or WebEx. Plus, it’s hard to be motivated all of the time when hanging out in a Justin Bieber, Coldplay or Doja Cat t-shirt. As they say, “Dress for Success.”

With that in mind, you need something that you can slip on at a moment’s notice that will look totally professional and appropriate, yet if you happen to wear it all day will be casual and comfortable. It needs to not be wrinklable when you are working, and able to be worn while you’re not working and not feel constricted. One answer now on the market is the new WorkRobe.

The WorkRobe is an innovative collection of Webex and Zoom-appropriate robes that are specifically designed for women working from home. The top part — the part seen on a remote call or meeting — is chic and professional. The rest of the robe is as comfortable as it sounds… it’s a robe. For personal and professional use it is as versatile as you can imagine.

The brand WorkRobe appears to be a clever solution to the idea that you need a “Work at Home Wardrobe,” hence “WorkRobe.” (We wish we had thought of that)

The Comfort Suite “C-Suite” collection of WorkRobe™ includes two different styles:

The Button Down Robe, a cozy oversized stretch poplin tunic with fleece lining, gives a polished look on the outside and pure comfort on the inside;
The Blouse Robe, a stylish, incredibly soft, flattering french terry wrap that can be worn anywhere in complete comfort with a sophisticated sash closure. Both are available in black and white color options.

The entire WardRobe collection is now available online at http://www.MyWorkRobe.com.