Authentic Italian Sauces You Won’t Believe Come from a Jar, Now Available in Stores Nationwide It’s not so unusual for a landmark Italian restaurant to bottle their famous sauce and sell it to the public. But what sets Michaels of Brooklyn apart is that they cook their sauce entirely on premises in their Sheepshead Bay […]
After an almost two and a half year absence from any global market, authentic Japanese Wagyu is once again available for sale here in the United States, through the national fine meat distributor, DeBragga, New York’s Butcher®. DeBragga deals exclusively in Japanese Wagyu designated A5, the highest possible quality designation for Wagyu in Japan. DeBragga is selling their Japanese Wagyu to restaurants and hospitality industry businesses through its wholesale business, and to consumers across the country through its online retail store, www.DeBragga.com.
The Japanese Wagyu at DeBragga.com comes directly from Japan. This is not "Kobe-style," it is the REAL thing. Premium Wagyu A-5 is a designation accorded only the highest quality 100% Japanese Kuroge Wagyu, raised in Japan by the experts, then shipped fresh to DeBragga. DeBragga works with their colleagues in Japan to maintain strict inventory controls to guarantee a top quality, authentic beef product every time. This 100% Wagyu beef comes to DeBragga complete with traceability certificates that begin at inception (certificates on file at DeBragga). This Wagyu beef averages 30 months of age, raised with care, naturally, which produces superior tenderness, richer flavor, and above all, superior marbling. This is the best beef your money can buy.
Copyright 2012 By Punchin International. All Rights Reserved.
With almost a dozen dining choices on each ship, Crystal Cruises’ most popular daytime gathering spot, The Bistro, is expanding to evening hours. Reflecting the space’s European-style sidewalk café ambiance, the complimentary menu will offer “small bites,” desserts, and “midnight” snacks, along with premium wines and flavored coffees. The new nightly café debuts in April on Crystal Symphony and June on Crystal Serenity, shortly after the ships go all-inclusive.
The Bistro has long been a meeting place for cruisers due to its central location and quick, easy access to continental breakfast, fresh fruits, afternoon snacks, and wide selection of teas and coffee drinks, from morning to late afternoon. Signature Guy Buffet china and Six-Star service remains at night, but gastronomic offerings greatly expand:
· 6-8 pm: Charcuterie of cured meats, prosciuttos, and pâtés, plus international cheeses paired with premium wines and champagne.
· 8-11 pm: Artisanal cheeses, with complementary accompaniments such as truffle honey and fig chutney, plus an assortment of fresh fruits and desserts, including a chocolate fountain and petit fours handmade by onboard pastry chefs, with fine wines, digestifs, and hot drinks.
· 11 pm-12 am: Late-night munchies such as mini-sandwiches, freshly-baked pizzas, quiche, tandoori chicken, and trendy beef “sliders.”
“In traditional Crystal luxury fashion, our evening Bistro brings aboard the elegance and international panache of a European café experience—a central place to meet, people-watch, and enjoy a glass of wine or espresso and a snack,” says Vice President Food and Beverage Operations Toni Neumeister. “In addition, this expansion really enhances the culinary and social options for guests who spend a full day sightseeing and/or like to mix up their evening dining.”
Casual dining on deck is also offered most evenings with a new Chinese “Comfort Food” menu augmenting choices on Crystal Serenity.
Extraordinary culinary experiences are a hallmark of every Crystal vacation. The ultra-luxury line’s extensive, innovative choices for gourmandizing include coveted cheese and wine cellars, overseen by on-board, certified cheese and wine sommeliers (Court of Master Sommeliers-certified); fresh, chef-like cocktails served by certified mixologists; gourmet dining options at every meal, whether in the Crystal Dining Room, at afternoon tea, or in Nobu Matsuhisa and Piero Selvaggio’s specialty restaurants; and, starting this spring, all-inclusive premium spirits, fine wines, and champagnes throughout the ship.
Copyright 2012 By Punchin International. All Rights Reserved.
ESPERANTO SPICED OIL COMES TO YOUR HOME RESTAURANT FAVORITE AVAILABLE FOR SALE AT EATERY AND ON THE WEB Esperanto Spiced Oil is ready to come to your home! Now you can get your own bottle of Esperanto’s liquid gold delivered right to your door! Since opening over 10 years ago, denizens have been flocking to […]
WHO SAYS BACON HAS TO BE UNHEALTHY?
MURRAY’S CHICKEN INTRODUCES
FIRST ANTIBIOTIC FREE, UNCURED CHICKEN BACON
Move over Pork and Turkey this New Tasty Bacon is made with
Only seven clean, simple, honest Ingredients and
Contains 83% Less Fat than Pork Bacon and
No Artificial Preservatives or Nitrates
Murray’s Chicken, the poultry industry’s leading innovator, has created a new, one-of-a-kind product – uncured, gluten free chicken bacon made from Certified Humane antibiotic free chickens. True to the rich taste of traditional, premium bacon, but with 83% less fat than the leading pork brand, no nitrates and preservatives, this naturally hardwood smoked chicken bacon provides uncompromising quality and flavor.
"Who Dat" Cooking at the Kahala Hotel & Resort Again? It’s Emeril’s Kitchen for the Weekend Featuring Signature Dinners, Cooking Demos, Wine Tastings and Cigars
Fresh off of last June’s Kahala Food & Wine Classic, chef Emeril Lagasse returns this spring for another soon-to-be-sold-out Kahala foodie extravaganza. The Kahala Hotel & Resort welcomes back the beloved star-chef of New Orleans cuisine, and will also feature wine selections from the award winning Schrader Cellars and cigars from Davidoff.
Chef Lagasse is the chef/proprietor of thirteen award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico). He is a national TV personality and best-selling author of 14 cookbooks, including Emeril’s New New Orleans Cooking, which introduced the world to his creative take on Creole cuisine, and his latest book, Emeril 20-40-60: Fresh Food Fast. His new, hour-long primetime television series "The Emeril Lagasse Show" will debut on March 28 on ION Television. He was the featured chef at the last Kahala Food & Wine Classic in June 2009.
The Kahala Food & Wine Classic featuring the Best of Emeril’s Kitchen includes these events:
ORGANICVILLE ANNOUNCES ORGANIC KETCHUP AND BARBEQUE SAUCES
Organicville Brings a Healthy Alternative To The Condiment Aisle
Organicville Foods Inc. of Emeryville, California has introduced its newest line of USDA certified organic, vegan, gluten-free, dairy-free products with no sugar added. With the agave-sweetened ketchup and two barbeque sauces to suit every taste,
Organicville’s line of healthy, socially-conscious foods is offering every customer and every family a tasty alternative for adorning every-day meals.
We LOVED the KETCHUP. Forget that “name brand” that we American’s adored (I’m as guilty as the next . . . it was very good). You have never tasted (even in a restaurant) a Ketchup so intense, complex and downright delicious. (OK. It’s good for you as well.)
Organicville’s exciting new Organic Ketchup is made with the finest vine-ripened tomatoes and organic seasonings, without any sugar added! Most brands sweeten ketchup with high-fructose corn syrup or artificial sweeteners; these synthetically processed substances dangerously impact the glycemic levels in many food favorites. Sweetened with agave nectar, Organicville’s richly flavored ketchup has the fresh, hearty taste and texture kids expect, with 25% less sodium for health-conscious parents. This ketchup will add a zesty flare to burgers, hot dogs, french fries, and more.