Stunning Oil Spill News Media Won’t Reveal

Posted on May 20, 2012 by

Stunning Oil Spill News Media Won’t Reveal













Plenty of Beautiful Redfish like this are to be had when fishing in Hopedale, Louisiana


New Orleans, LA (PRWEB) April 30, 2012

Just over two years ago a sensational disaster struck America’s Gulf Coast. This disaster was the explosion of the Deepwater Horizon, better known as the BP Oil Spill. This crisis struck at the heart of coastal communities, especially those in Louisiana. But what hurt most was America’s negative perception of those coastal fisheries, causing a downturn in business for Louisiana fishermen, both recreational and commercial. What Captain Devin has to say changes everything, especially what you think you know about the BP Oil Spill.

The mainstream media covered the event, displaying shocking photos of oil-soaked pelicans and tar balls menacingly floating adrift. The core of Louisiana culture, its seafood, was under attack and faced an imminent danger of being wiped off the face of the Earth.

But over two years later, Louisiana is doing something the media will not report on. They will not do it because it isn’t the deplorable news they want to make headlines. After the oil spill, Louisiana is doing great!

Interviewing a local who makes a living off the water, we take a real-world account from Captain Devin Denman of Hopedale, Louisiana. Captain Devin operates a speckled trout and redfish fishing charter, named Swamp Stallion Fishing Adventures, and depends on a healthy and abundant fish population to stay in business. He can only attest that stocks of speckled trout, redfish, bay snapper and black drum have been in abundance.

“They were never really affected. We had some oil show in the area, but it’s gone and the fish stock is doing great. Louisiana has the best estuaries in the world. We have the Mighty Mississippi River! C’mon now! Because of this, we also have the best fishing in the world. It’s not uncommon to catch a hundred speckled trout in a day. Our fisheries can sustain that kind of catch.”

“However, what’s hurting us is the nation’s perception of what life is like down here and the mainstream media reporting we are still being affected by this oil spill. Our fisheries are great and safe to eat. Oysters, crabs, shrimp, fish…you name it! I eat a lot of good seafood. I’m okay!”

And the fishing is better than ever! Swamp Stallion Fishing Adventures, despite the slowdown in business, had a successful year. Much to the happiness of Captain Devin, he would take his customers out, catch a cooler full of speckled trout and redfish before returning to the marina. Once at the docks, Captain Devin would clean their catch, letting them take home the freshest fillets for their own cooking pleasure.

“Everybody always enjoyed their fish and will call or email me to let me know how great it was! You can’t beat the nutritional and culinary value of fish like speckled trout. Restaurants that sell tilapia are selling their customers short. People always tell me how much better speckled trout and redfish are. I eat them often and always like to try new recipes.”

But he goes on to elaborate. “I take all kinds of people fishing and they always come back for more. We need your business down here in Louisiana! Come on down, visit the French Quarter, have some beignets. Book a fishing trip to catch some beautiful fish and see it all first hand, you won’t regret it!”

You can see more pictures and video of Captain Devin and his fishing charter by following him on Facebook or Twitter. Just click a button below. He also has a blog about the Louisiana outdoors and his fishing charter, Captain Devin’s Louisiana Fishing Blog. Book a fishing trip by calling him at 985.788.4963 or email at contact(at)swampstallionfishingadventures(dot)com.











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Plentils Premieres at Expo West

Posted on May 20, 2012 by

Plentils Premieres at Expo West











Plentils Chips


ANAHEIM, CA (PRWEB) March 09, 2012

Enjoy Life Foods is thrilled to announce its newest snack in a long line of great-tasting foods that are both allergy-friendly and gluten-free: meet Plentils, the lentil-based chip with a satisfying crunch and available in four all-natural dairy-free flavors: Light Sea Salt, Margherita Pizza, Garlic & Parmesan, and Dill & Sour Cream. At 130 calories and three grams of protein per serving, the chips are a “better-for-you” snack for people looking to enjoy a non-guilty pleasure.

“We are excited to introduce Plentils at the largest natural food event in North America,” said Joel Warady, Chief Sales & Marketing Officer. “Enjoy Life Foods has been at the forefront of creating delicious allergy-friendly and gluten-free products and we continue to lead the category in innovation and taste.” Enjoy Life, always on the cusp of trends, can attest to the fact that the fastest growing category in snacks is healthy eating, making Plentils a perfect fit for this high-growth category.

The creation of Plentils was two years in the making, as it is the only lentil chip-based snack that is both gluten-free and free of the eight common allergens; that means NO wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish—the allergens that account for 90% of all food allergic reactions in the United States. Enjoy Life products are also made without casein, sesame and sulfites. Their products are created in a dedicated nut- and certified gluten-free facility ensuring that all families can safely enjoy any of their snacks.

Superfoods are all the rage these days, and expect to hear lentils joining that category of glorified foods. Consumed since prehistoric times, the legume is extremely rich in a variety of vitamins and minerals, making it an excellent source of nutrients. The legume is a staple in diets throughout the world, particularly in Asian and Mediterranean regions, but leave it to Enjoy Life to capture the essence of its all-natural goodness in a great-tasting chip that everyone can enjoy.

The chip’s unique recipe results in a protein-packed, crunchy experience, perfect alone or as a scoop for dips. With 40% less fat than the leading potato chip, Plentils is one snack you can enjoy guilt-free. With all-natural, non-GMO ingredients, it’s no wonder they call it the “chip with benefits.”

Enjoy Life Foods began as a class assignment; Company founder Scott Mandell wrote the company’s business plan during his MBA program at Northwestern University’s Kellogg School of Management. In 2001, Scott traded in his banker’s suit for an apron, and Enjoy Life Foods was born. He began with the mission to create great-tasting, allergy-friendly snacks, and today the product line has grown to 40 different foods including cookies, granola, cereal, snack bars, seed and fruit mixes, chocolate bars, baking chocolate, and healthy lentil-based chips, all of which are sold in natural food, conventional grocery stores, and mass retailers throughout the U.S. and Canada, as well as specialty online retailers. In January 2006, the company was the first to receive independent gluten-free certification for all of its products from the Gluten Free Certification Organization (GFCO). Visit them online at http://www.enjoylifefoods.com, “like” them at facebook.com/enjoylifefoods or follow them on Twitter at twitter.com/ELFCeo. Visit their Media Center for additional marketing materials. Samples available upon request.

***

MEDIA CONTACT:

BREAD & BUTTER PUBLIC RELATIONS

Lindsey Reynolds                

512.818.1052                        

lindsey(at)breadandbutterpr(dot)com





















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Whitsons Recognized in American Heart Association?s Go Red for Women Event

Posted on May 19, 2012 by

Whitsons Recognized in American Heart Association’s Go Red for Women Event











Go Red for Women Honorees


Islandia, NY (PRWEB) March 09, 2012

According to the Center for Disease Control and Prevention (CDC), one in every three deaths is from heart disease and stroke, equal to 2,200 deaths per day. This number is even higher in women over 25 years old, for which cardiovascular disease is the number one killer in the United States. However, alarmingly, less than 25% of women view this type of disease as a health threat; that’s why the American Heart Association (AHA) instituted Go Red for Women, their national movement to raise awareness about cardiovascular diseases.

On February 16th, the AHA hosted their annual Go Red for Women Luncheon. This year, the AHA honored Whitsons Culinary Group for their continuous nutrition education efforts and promotion of healthy eating. As a dining services provider, Whitsons is truly committed to offering wholesome meals, low in sodium and free of artificial flavors, with a strong focus on sourcing whole grains, low fat dairy, lean proteins, zero trans fats and emphasizing locally sourced products whenever available and in season.

As part of the event, Whitsons also offered the “Stealth Nutrition” workshop, in which Katherine Barfuss, Whitsons Culinary Group Dietitian explained how making small changes in meal preparation can have a very significant effect in our diet. Ms. Barfuss provided practical knowledge on how to eat healthy for our heart as well as recipes and healthy snack ideas.

Since education is a key component of cardiovascular disease prevention, AHA is bringing its My Heart, My Life Teaching Garden program to Long Island. This program will fund teaching gardens at schools on Long Island, where students, teachers and community members will be able to join efforts and learn the importance of heart healthy nutrition. Whitsons will collaborate with this program and sponsor AHA’s inaugural teaching garden. According to Beth Bunster, Whitsons’ CFO, “through all of our nutrition education efforts, and our work with the AHA, we are striving to create a better, healthier future for our families.”

About Whitsons:

Whitsons Culinary Group provides a wide range of highly customized dining services to public schools, corporations and institutions, with a strong focus on nutritious, high quality menus made from fresh, wholesome ingredients. Whitsons has a long and proud history of excellence and growth since 1979 and currently ranks the 16th largest dining company in the United States (Food Management magazine, September 2011). Whitsons’ scope of expertise and services extends to: culinary development, residential and healthcare dining, prepared meals, emergency dining and vending services.









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University Of Bologna’s Alma Graduate School Kicks Off Opening Of Applications With Successful NYC Event To Promote Specialty MBA Programs

Posted on May 19, 2012 by

University Of Bologna’s Alma Graduate School Kicks Off Opening Of Applications With Successful NYC Event To Promote Specialty MBA Programs










New York, NY (PRWEB) April 30, 2012

Massimo Bergami, Dean of University of Bologna’s Alma Graduate School, announced Wednesday night the official opening of applications along with scholarship information for the Food & Wine and Design, Fashion and Luxury Goods MBA programs beginning in October 2012.

The announcement took place at a special event at GD Cucine, a cutting edge kitchen design showroom in the Chelsea district of Manhattan.

To kick off the program, which will be accepting applications for the 2012-2013 school year through July 2011, Dean Bergami spoke alongside influencers of the food, fashion, and design world. Speakers who joined Dean Bergami included Angelo Manresi, Director of the MBA Design, Fashion and Luxury Goods Program; Fernando Napolitano, Founder and President of the Italian Business and Investment Initiative “Why Italy Matters to the World;” Teodara Sevastakieva, International Business Director for Ferragamo Parfums; and Riccardo Viale, Director of the Istituto Italiano di Cultura in New York City.

“We believe that our MBA can provide excellent opportunities for those students interested in a career in those industries in which Italy is a world champion,” said Dean Bergami.

The evening’s attractions included a guided tasting by Sagrantino pioneer Marco Caprai and cooking demonstration by Saveur Top 100 Chef Salvatore Denaro. Mannequins dressed in beautiful designs by Italian designer Danilo Gabrielli and luxurious Ducati motorcycles lined the entrance to showcase the world of Italian premium goods. Guests sipped on Ferrarelle, Italy’s number one sparkling mineral water.

The New York event is part of a ‘Road Show’ for the Alma Graduate School that includes stops in Shanghai, Beijing, Miami, Vienna, Sao Paulo and Warsaw. Alma is supported by public institutions and private companies in Italy that believe in the value of post-graduate education and make resources (including senior management mentoring and internships) available to the Alma students.

The Programs

The Food and Wine MBA and Design, Fashion and Luxury Goods MBA programs are a concentration in the Master of Business Administration of Alma Graduate School, the business school of the University of Bologna. Both programs are a challenging, intensive 12-month full-time international program taught entirely in English. Students will have the chance to learn Italian during the program.

The MBA’s include managerial training, team-based projects, workshops with managers and entrepreneurs, in-company visits and an internship at a leading business. Upon completion of the Alma degree, graduates go on to lucrative careers in their respected fields.

Potential students can apply for the programs and find out more about the scholarships by going to: http://www.almaweb.unibo.it/internationalmba/foodAndWine1.php?v=8 and http://www.almaweb.unibo.it/internationalmba/designFashionAndLuxuryGoods1.php?v=8.

About Alma Graduate School

The University of Bologna has attracted students from around the globe since 1088. The Alma Graduate School blends this venerable academic tradition with managerial know-how and practical experience. For example, in the concentration of Food & Wine, they involve some of the most innovative and successful chefs, restaurateurs and companies operating today, including strong links to such prestigious names as Massimo Bottura, Chef of Osteria Francescana in Modena, Italy.











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Forex Breakthrough Formula-3$ Epc

Posted on May 18, 2012 by

Forex Breakthrough Formula-3$ Epc
Best Converting Fx Offer Right Now! Low Refund Because Of The High Quality. More Details Http://forexbreakthroughformula.com/jv.html
Forex Breakthrough Formula-3$ Epc

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Lonely Planet Releases The World’s Best Street Food: Where to Find It and How to Make It

Posted on May 18, 2012 by

Lonely Planet Releases The World’s Best Street Food: Where to Find It and How to Make It











Lonely Planet’s The World’s Best Street Food


Oakland, CA (PRWEB) March 08, 2012

Lonely Planet reveals The World’s Best Street Food in an exciting new book which shows readers where to find and how to make some of the world’s most authentic dishes.

The World’s Best Street Food explores 100 of the world’s must-eat dishes from markets, hawkers, and bazaars across the globe. Each street food delicacy has two dedicated pages detailing the history and culture behind the food, where to find the best examples when you’re on the road, and an easy-to-follow recipe to make the dish yourself.

Accompanied by Lonely Planet’s expert destination knowledge and stunning photography, The World’s Best Street Food also includes a foreword by internationally renowned food writer and personality Tom Parker-Bowles, a glossary of exotic ingredients with easy-to-find alternatives, and Lonely Planet authors’ secrets to discovering the best examples of street food while traveling… including how much to pay, where the best stalls are, how to order, and what to avoid.

. Recipes include:

    India’s Masala Dosa
    Vietnam’s Bún Cha
    Israel’s Sabih
    Brazil’s Acarajé
    Hungary’s Chimney Cake

“I travel to eat, preferably on the street,” says Parker-Bowles. “Because this is where you’ll find the real soul of a cuisine, somewhere among the taco carts and noodle stalls and baskets of herbs…some of the finest things to ever have passed my lips have been eaten standing up, or sitting at the most rickety of roadside tables, surrounded by diesel fumes, cigarette smoke and noise.”

Gastronomic bliss awaits.

About the Book:

The World’s Best Street Food

ISBN: 978 174 2205 939

224pp, full color, $ 19.99

Published March 2012





















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Ellery Homestyles Shares Summer Home Fashion Must-haves, Each With That Little Extra Something!

Posted on May 17, 2012 by

Ellery Homestyles Shares Summer Home Fashion Must-haves, Each With That Little Extra Something!












New York, NY (PRWEB) April 27, 2012

Ellery Homestyles is pleased to share fresh ideas that are sure to make any home more summer friendly! Summer always brings new styles to home fashion, and Ellery is right on trend with innovative window treatments for the home.

Nothing represents summer decor better than Parasol Indoor/Outdoor curtains! These beautiful curtains are durable enough to withstand weather, rust and the harsh effects of the sun. Available in vibrant, playful colors for summer – put these panels indoors to bring a touch of nature in, or hang them outside to complete any patio decor.

If beating the heat is the goal this summer, check out Eclipse Curtains! Eclipse blackout curtain panels are the perfect way to keep harsh rays from disturbing a summer slumber. In addition, Eclipse Curtains can help reduce cooling costs, by keeping cold air inside – where it belongs!

Keep a fresh, odor-free home all summer with Curtain Fresh curtain panels. These curtains have an innovative technology imbedded in the fabric to continuously neutralize unpleasant odors created by cooking, pets, smoke, must and mold. This technology was developed with the makers of Arm & Hammer® and is the perfect way to create a stylish, fresh home.

No summer checklist will be complete without these fabulous curtains!

Ellery Homestyles is a leading supplier of branded and private label home-fashion products to major retailers – offering curtains, bedding, throws and specialty products. Our proprietary brands deliver innovation in fashion, function and design and include Eclipse™ – the voice of authority for energy-saving, noise-reducing, blackout curtains; Curtainfresh™ – innovative curtains with odor-neutralizing technology developed in partnership with Church & Dwight, maker of Arm & Hammer®; SoundAsleep™ room-darkening curtains, The Official Curtain of the National Sleep Foundation; ComfortTech™ – the only blankets constructed with premium 3M™ Thinsulate™ Insulation, providing luxurious style, lightweight comfort and superior warmth; VUE™ – the home fashion brand that presents Ellery’s “point of view” on fashion trends and design, Waverly® – the oldest continuously advertised home fashions brand in America recognized by consumers for its distinctive traditional looks; Historic Charleston Collection™ – the distinctive home fashions brand that is steeped in historic Charleston’s decorative arts culture and LinenHouse Australia – the leading brand known for innovative, intriguing designs in luxurious bedding, throws and accessories. Ellery is a global company headquartered in New York City with a 375M square foot distribution center in North Carolina and offices in China, India and Pakistan.











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New Book Reveals Secret Recipes for the Famous Foods You Crave

Posted on May 17, 2012 by

New Book Reveals Secret Recipes for the Famous Foods You Crave













Top Secret Recipes Unlocked by Todd Wilbur


Las Vegas, Nevada (PRWEB) November 18, 2009

Just in time for the holidays Todd Wilbur’s latest recipe clone collection, Top Secret Recipes Unlocked (A Plume Original / December 2009 / ISBN 978-0-452-29579-7 / $ 15.00), includes easy home replicas of famous foods from KFC, Subway, Popeyes, Mrs. Fields, Boston Market, Taco Bell, Burger King, and many more of America’s favorite restaurants.

With a dash of spicy humor, a spoonful of food facts, and a hearty serving of culinary curiosity Todd Wilbur serves up 115 new formulas to help you create amazing clones of the foods you love with ingredients you buy at your local supermarket, for a fraction of the cost – perfect for these tough economic times.

If you’ve ever wondered how Starbucks makes their Caramel Macchiato, why Duncan Hines Moist Deluxe Cake Mix tastes better than your grandmother’s recipe, or what makes Popeye’s Buttermilk Biscuits so perfectly flaky, this book is for you. Jam-packed with the most popular and beloved recipes and blueprint illustrations, Top Secret Recipes Unlocked is Todd’s most enticing collection yet!

In his latest book Todd Wilbur reveals the secret techniques and ingredients for recreating famous foods that include:

Burger King Onion Rings

Starbucks Cranberry Bliss Bar

Taco Bell Chicken Quesadilla

Boston Market Sweet Potato Casserole

Chipotle Mexican Grill Barbacoa Burrito

Kozy Shack Rice Pudding

You can watch Todd eat his way though several samples of some of the most popular recipes from his book in a new YouTube video at: http://www.youtube.com/watch?v=28TmvK1hv9o or on Wilbur’s YouTube channel at: http://www.youtube.com/user/todderman.

Todd Wilbur is the original Clone Recipe King and was the first published author to crack many well-protected secret recipes from KFC to Coca-Cola. Wilbur has been cloning recipes since the 1980’s, he founded the first copycat recipe website on the Internet (http://www.topsecretrecipes.com), and has sold over 4.3 million of his Top Secret Recipes® cookbooks. He is the top-selling cookbook author on QVC, and has appeared on several national TV shows including The Oprah Winfrey Show, Good Morning America, Today, Live with Regis and Kathie Lee, and Fox News. He lives in Las Vegas with his family.

Top Secret Recipes Unlocked will be in stores on November 24th.

###











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The Trellis Room Announces Its Christmas Menu For 2009

Posted on May 16, 2012 by

The Trellis Room Announces Its Christmas Menu For 2009











Hotel in Mobile AL

Mobile, AL (PRWEB) November 22, 2009

Because the holidays can be quite stressful, The Battle House, A Renaissance Hotel & Spa, is offering a relaxing alternative to endless grocery lists and hours of preparation at its restaurants in Mobile. This Christmas, consider receiving prompt service and an exceptional meal under the arched Tiffany stained glass ceiling of the Trellis Room. For $ 58 per person, guests can dine in the elegant Christmas decor while enjoying a decadent four course meal. The menu at this restaurant in downtown Mobile offers an arrangement pleasing to the palate and reminiscent of traditional Christmas feasts, including duck confit, grilled prime filet and of course warm bread pudding. Three seating times are available; the first seating is from 11:30 a.m. to Noon, the second is from 1:30 p.m. to 2:00 p.m. and the final time is from 5:00 p.m. to 8:00 p.m. For reservations and more information, please call 251-338-2000.

Complete 2009 Trellis Room Christmas Menu

First Course -

Duck Leg Confit, Herb Salad, Blood Orange Vinaigrette

Jumbo Lump Crab Cake, Roasted Garlic and Citrus Aioli, Spicy Greens

Jumbo Shrimp Cocktail, Traditional Cocktail Sauce

Second Course -

Simple Greens Salad, Figs, Walnut, Blue Cheese, Sherry Vinaigrette

Baby Romaine Salad, Shaved Reggiano, Croutons, Caesar Dressing

Local Crab and Celery Bisque

Third Course -

Grilled Bone-In Pork Chop, Sweet Potato Puree, Baby Bok Choy, Pan Gravy

Grilled Prime Filet of Beef, Truffle Mashed Potato, Root Vegetables

Pan Roasted Sea Bass, Wild Mushroom Risotto, Sauteed Spinach

Fourth Course -

Warm Bread Pudding with Vanilla Bean ice Cream

Cinnamon Crème Brulee with Chocolate Biscotti

Roasted Strawberry Cheesecake with Strawberry and Thyme Coulis

About The Battle House, A Renaissance Hotel & Spa

After enjoying your Christmas meal, why not spend the night? The Battle House Hotel, originally built in 1852, and featuring luxury accommodations in Mobile, AL, has been restored to all its original grandeur. The four diamond hotel reopened in May 2007 and has since received a number of accolades including being named as one of the “Top 500 Hotels in the World” by Travel + Leisure in 2009 and as one of National Geographic Traveler’s “Top Places to Stay” in North America. With a mixture of classical elegance and traditional Southern charm, The Battle House features 238 guest rooms and suites, a world-class spa and three unique restaurants. For more information on the Battle House, A Renaissance Hotel & Spa, please visit http://www.rsabattlehouse.com.

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Savory, Spicy & Sweet Converge in Reinvented Menu Classics at The Ritz-Carlton, Dove Mountain, Opening Dec. 18

Posted on May 16, 2012 by

Savory, Spicy & Sweet Converge in Reinvented Menu Classics at The Ritz-Carlton, Dove Mountain, Opening Dec. 18










Marana, AZ (PRWEB) November 27, 2009

American menu favorites spiked with the brilliant colors and flavors of the Sonoran desert will debut when CORE Kitchen and Wine Bar opens next month at The Ritz-Carlton, Dove Mountain. Located north of Tucson in Marana, Arizona, the desert golf, spa and recreation resort and its four restaurants are scheduled to open on December 18.

CORE’s vibrant and flavorful menu is the brainchild of artist-chef Joel Harrington and represents the debut of Harrington’s True American Cuisine, patriotically inspired by the most beloved and accessible dining specialties of America’s past 50 years. Calling upon his roots growing up and cooking on both coasts and in the U.S. heartland, Harrington has taken stylish American restaurant classics and injected them with a uniquely Arizona story and indigenous local ingredients. Harrington comes to Tucson from Dallas, where he was opening chef de cuisine for Fearing’s Restaurant, named new restaurant of the year by Esquire Magazine in 2007 and ranked one of the world’s top ten restaurants by Hotels Magazine as well as North America’s #1 hotel restaurant in the 2009 Zagat Survey of North American Hotels, Resorts and Spas.

Menu highlights at CORE Kitchen and Wine Bar

Chili-Lacquered Dry-Aged New York Strip Steak with Nopales Relish, Avocado Fries and Poblano Sauce –

This dish was Chef Joel Harrington’s first creation when he came to the desert from Dallas. The nopales cactus was a new ingredient for him, and after numerous attempts to highlight its flavor, Harrington landed upon simply grilling and seasoning it with lime and salt, and then adding a roasted corn relish at the last minute. The lacquer is based on Texas-style “mop” barbecue. Ranchers used to cook sides of beef over an open fire and mop the sauce on the beef. Here, the sauce is brushed on to caramelize and create a crust, offering the spicy-sweet flavor of Mexican chili candy. Avocados are sliced to look like steak fries and seasoned with coriander, cumin and lime, then breaded and deep-fried.

Yellowtail, Radish, Jalapeño Cream, Big Eye Tuna, Avocado, Japanese Snack Mix –

Celebrating the west coast popularity of seafood and Japanese-inspired cuisine, this specialty makes a play on the California sushi culture, using rice cake snack mix plus radishes and cucumbers cut to resemble rice. The snack mix is crushed, bringing a crunch to the Big Eye Tuna portion of the dish, not unlike the traditional “crunch” or crouton of a classic tartare.

Barbecued Quail, Pulled Rabbit/Tepary Bean Ragout, Mustard Crème Fraiche, Tabasco Gastrique –

The combination of quail and rabbit is very local, with both ingredients prevalent in the southwestern desert. The dish features tepary beans, a staple and source of protein for Native Americans for hundreds of years, while prickly pear cactus is used in the barbecue sauce, and Tabasco becomes the predominant flavor for the sauce used on the quail. The barbecue and rabbit are influenced by a dish Chef Joel’s mother used to make for the family when he was a child in Vermont, and the chef’s young son has become a huge quail fan as well.

Chipotle-Spiked Sweet Potato Bisque, Duck Confit, Onion Marmalade –

This flavorful soup offers a blend of spicy and sweet and is a play on the classic characteristics of duck à l’orange. Chilies are a big part of Arizona’s flavor profile, and in this case the chipotle chili is used to bring spice to a sweet soup. The soup is finished with Vermont maple syrup, one of Harrington’s favorite ingredients and a specialty brought in from a sugar house located just 20 minutes from the chef’s home town. Duck confit from Sonoma is paired with an onion marmalade heavily-flavored with fresh orange juice harvested from the restaurant’s on-site citrus grove.

Sunizona Field Greens, Black Mesa Ranch Goat Cheese, Roasted Candy-Stripe Beets, Almond Purée, Shallot Vinaigrette –

This crisp green salad features produce from Arizona’s Sunizona greens as well as goat cheese from Black Mesa Ranch in Snowflake, Arizona. Nearby Sunizona features forty varieties of greens and herbs, while the goat cheese comes from some of Black Mesa’s premier goats — Marilyn, Ripley and Rosie, to name a few.

And For Dessert…

CORE’s desserts pay homage to American sweets that have always tempted the young and young at heart. Specialties include:

    Red Velvet Bread Pudding with Raspberry-Cream Cheese, Ice Cream and Spiced Pecans
    ”Coffee and Doughnuts” with Coffee Crème Brulée and Cinnamon-Sugar Doughnuts
    Baked Alaska with Marshmallows and Hot Chocolate
    ”Reese’s” Chocolate Tart with Peanut Butter and Malted Ice Cream

About The Ritz-Carlton, Dove Mountain

Nestled in the high Sonoran Desert is an invigorating playground where the adventurous can explore the lush desert along the Tortolitas Mountains and majestic Saguaro forest. The 850-acre property features a 250-room hotel, Jack Nicklaus Signature Golf Course, destination spa and luxury homes at The Residences at The Ritz-Carlton, Dove Mountain. The resort also features adventure programming and world class hiking, and is home to the WGC-Accenture Match Play Championships each spring in its striking canyon setting. This is a place where adventure and a gracious spirit of hospitality come to life. For reservation information, please call 1-800-241-3333 or visit http://www.ritzcarlton.com/dovemountain.

About The Ritz-Carlton Hotel Company, L.L.C.

The Ritz-Carlton Hotel Company, L.L.C., of Chevy Chase, Md., currently operates 70 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe with future openings including Dubai International Financial Centre, United Arab Emirates; Dove Mountain, Tucson, Arizona; and Lake Tahoe, California. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award, which recognizes outstanding customer service. For more information, or reservations, contact a travel professional, call toll- free in the U.S. 1-800-241-3333, or visit the company Web site at http://www.ritzcarlton.com.            

Media Contacts:

Bonnie Crail (Dining/Culinary)

CRAIL COMMUNICATIONS

(760) 732-3500

OR

Jennifer A. Pelczarski

THE RITZ-CARLTON, DOVE MOUNTAIN

(520) 572-3116

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