FOOD & SPIRITS
SAN FRANCISCO, March 28, 2019 /HalcyonTV-- Wine Institute has released its new book, WINE COUNTRY TABLE: WITH RECIPES THAT CELEBRATE CALIFORNIA'S SUSTAINABLE HARVEST, published by Rizzoli New York. The book offers compelling stories and 50 recipes that showcase the diversity of the California's wines and regions, its agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking.
Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries where sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California. Profiled wineries are: Cakebread Cellars, Cambria Estate Vineyard & Winery, Chamisal Vineyards, Concannon Vineyard, Domaine Carneros, Francis Ford Coppola Winery, Handley Cellars, Heringer Estates, Palumbo Family Vineyards, Ridge Vineyards, Scheid Vineyards, Six Sigma Winery, Tablas Creek Vineyard, The Lucas Winery and Turley Wine Cellars. Featured farms are: Couture Farms (asparagus), Enzo Olive Oil Company, Hilltop & Canyon Farms (avocados and citrus), Henderson Family Farms (pears), J. Marchini Farms (figs), Lodi Farming (cherries), Resendiz Brothers (cut flowers) and Taylor Brothers Farms (dried plums).
Written by award-winning author Janet Fletcher with photographs by Robert Holmes and Sara Remington, the book also spotlights California's key wine regions and winegrape varieties and its most important fruit and vegetable crops, with tips on how to select and use them. The recipes cover all bases, from breakfast (Golden State Granola), lunch (Frittata with Broccoli Rabe and Sheep Cheese), dinner (Lamb Meatballs with Artichokes and Olives) to dessert (Almond, Orange, and Olive Oil Cake), with helpful California wine suggestions. With Master the art of making Vietnamese Chicken Pho, learn the proper way to eat it, and complement it with a glass of California Riesling. For Spring Vegetable Tabbouli with Fava Beans, Radishes, and Spring Herbs, pour a Chardonnay, Pinot Gris or Pinot Grigio. Stir-fried Skirt Steak with Chinese Broccoli and Shiitake pairs well with both Cabernet Sauvignon and dry rosé. Taste Mexico's influence on the California kitchen in dishes like Roasted Tomato Soup with Tortilla Crisps, ideal with Zinfandel or Sauvignon Blanc.
KAZAMA SUSHI INTERVIEW
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KAZAMA SUSHI is a Japanese restaurant located in the heart of Downtown Claremont. We make fresh & authentic sushi & offer high-quality food & service. We offer fresh, authentic, unique, and high quality Japanese cuisine including sushi(nigiri), sashimi and fresh and baked rolls. We also offer authentic Japanese appetizers and sides. Our lunch and dinner combos offer a wide variety of dishes. Our specialty dishes are live halibut, live red snapper, and blue crab hand roll. Our drink menu includes a wide variety of domestic and import beer, all kinds of sake and even wine.
101 N. Indian Hill Blvd. C1-104A
Claremont, CA 91711
Culinary Craftsmanship at its Finest: Four Seasons Surpasses Previous Record with 25 Michelin Stars at 17 Restaurants Worldwide
With a record-setting eight Michelin stars under a single roof at Four Seasons Hotel Hong Kong, and nine stars in the recent Michelin Guide France, dining with Four Seasons has never been more spectacular
TORONTO, March 14, 2019 /PRNewswire/ HalcyonTV -- Long considered the highest honour for the world's very best chefs and restaurateurs, the prestigious Michelin Guides continue to map a sparkling path of outstanding dining experiences for travellers and gourmands. This year, Four Seasons Hotels and Resorts earned a record 25 Michelin stars at 17 celebrated restaurants worldwide providing a gateway to the Four Seasons experience.
"Exceptional culinary experiences are the backdrop to some of life's best moments," says Christian Clerc, President, Worldwide Hotel Operations. "Whether an international traveller or local gourmand, our guests are increasingly looking for exciting and authentic restaurant experiences. We are incredibly proud of the many accolades received by our restaurants and of the talented craftspeople whose unparalleled innovation and creativity bring the Four Seasons experience to life."
Michelin Guide France 2019
Released in January 2019, the latest edition in the country where the Michelin Guide originated affirms Four Seasons hotels as leading culinary destinations:
Lung King Heen was the first Cantonese restaurant in the world to earn three stars, and now Four Seasons Hotel Hong Kong continues to set records with the distinction of having the most Michelin stars under one hotel roof:
More Michelin Stars in More Destinations
Elsewhere in China, Chinese Executive Chef Mai Zhi Xiong and the team at Yu Yue Heen* have helped put Four Seasons Hotel Guangzhou on the culinary map, while Chef Wayne Wang's Si Ji Xuan at Four Seasons Hotel Shanghai has once again earned a Michelin special recommendation.
Jiang-Nan Chun*, the authentic Cantonese dining experience presented by Chef Tim Lam at Four Seasons Hotel Singapore, earned its first star in 2018, while Yu Yuan*and the team led by Chef de Cuisine Koo Kwok Fai at Four Seasons Hotel Seoul retained their ranking with one star. Sushi Waikon* by consulting Master Chef Rei Masuda at Four Seasons Hotel Kyoto also ranks with one star.
Back in Europe, Executive Chef and Food and Beverage Director Vito Mollica continues to innovate at Il Palagio* at Four Seasons Hotel Firenze. Led by Executive Chef Massimiliano Sena, Il Lago*, an Italian dining experience within Four Seasons Hotel des Bergues Geneva, also retained its Michelin star rating.
In London, French Chef Anne-Sophie Pic's first establishment outside France, La Dame de Pic London* at Four Seasons Hotel London at Ten Trinity Square, also retained its star in the most recent Michelin Guide.
For more images, click here.
DeLallo’s new guide on olives and beer gives you a game plan for your next entertaining occasion—from happy hour bites and movie night snacking to springtime get-togethers and summer barbecues. Olives are a tasty alternative to the ordinary snacking carb, one that brings on the thirst with its salty, savory bliss. Explore more at http://bit.ly/2Tt03Jt
PITTSBURGH, March 12, 2019 /PRNewswire/HalcyonTV -- This is one for the beer fanatics and the foodies: an unlikely duo that will satisfy snack cravings and leave you thirsty for a cold one. DeLallo's new guide on olives and beer gives you a game plan for your next entertaining occasion—from happy hour bites and movie night snacking to game day get-togethers and holiday parties.
DeLallo’s new guide on olives and beer gives you a game plan for your next entertaining occasion—from happy hour bites and movie night snacking to springtime get-togethers and summer barbecues. Olives are a tasty alternative to the ordinary snacking carb, one that brings on the thirst with its salty, savory bliss. Explore more at http://bit.ly/2Tt03Jt"The popularity of microbrews and local hometown breweries are everywhere, and so customers have been looking for ways to snack and entertain with these favorite ales and IPAs," says Giuliana Pozzuto, Marketing Director for DeLallo. "Munching on olives with beer is nothing new, but we wanted to bring that partnership to the forefront and explore some of their best flavor combinations."
If you're tired of the same old happy hour snacks—pretzels, chips and crackers—olives just may be the next best thing in your entertaining and snacking arsenal. Olives are a tasty alternative to the ordinary snacking carb, one that brings on the thirst with its salty, savory bliss. DeLallo is the country's expert in olives and antipasti and pros at entertaining. After much fun experimenting, we've come up with our official Olive + Beer Pairing Guide.
Visit DeLallo.com and check out Olive + Beer Pairing Guide, plus more pairing and recipe inspiration.
About The George DeLallo Company
The George DeLallo Company is a family-owned and operated Italian foods manufacturer and distributor based just outside of Pittsburgh, in Jeannette, PA. Along with specialty Italian products that include pasta, pasta sauces, olive oils, vinegars, bruschettas and peppers, the company offers a full line of Olives & Antipasti sourced from all around the world. DeLallo believes that the best dishes are made with fresh, simple ingredients—the heart of Italy's celebrated cuisine. For over 60 years, DeLallo has made it easy to enjoy the best of the Mediterranean, founded on a passion for great food and generations of family tradition.
Emeril's Bistro 1396 to Showcase New Orleans, Creole-Inspired Cuisine
MIAMI, March 6, 2019 /PRNewswire/ -- Carnival Cruise Line today announced that it has partnered with world-renowned chef and restaurateur Emeril Lagasse on his first-ever seagoing restaurant aboard Carnival's newest and most innovative ship, Mardi Gras, setting sail in summer 2020.
Located in the heart of Mardi Gras' French Quarter zone, Emeril's Bistro 1396 will showcase the chef's signature dishes that earned him the reputation as one of New Orleans' most acclaimed and respected chefs.
"Mardi Gras is designed as the ultimate vacation experience, and that extends to the food and beverage offerings," said Christine Duffy, president of Carnival Cruise Line. "Emeril Lagasse has brought the uniqueness and fun of New Orleans dining to foodies all over the world, and we're thrilled that he'll now bring that same experience to Carnival. There is no one better suited than Emeril to add a level of authenticity to the Mardi Gras experience that will give our guests another way to Choose Fun."
"I've developed restaurants all over the country, but to create my first restaurant at sea – on a ship named Mardi Gras with its own French Quarter, no less – was an opportunity I simply could not pass up," said Lagasse. "I'm excited to be a part of this brand new ship and bring a taste of the flavors of New Orleans cuisine to the guests sailing on Mardi Gras."
Named after Mardi Gras' hull number at the Meyer Turku shipyard in Finland, the bistro will celebrate New Orleans' rich culture with Creole favorites and daily specials.
The menu will include: oyster and cochon de lait po-boys, muffaletta sandwiches, Emeril's signature barbecue shrimp, fresh seafood ceviche, roasted duck & Andouille sausage gumbo, jambalaya, and complements such as Creole potato salad with diced scallions, and red beans and "jazz-man" rice. Breakfast offerings will feature shrimp and grits and a shrimp Creole omelet. The New Orleans classic Bananas Foster and lemon ice box pie will be available for dessert.
Emeril's Bistro 1396 will take center stage in Mardi Gras' French Quarter, one of the ship's six themed zones where guests will find fun, memorable ways to create their own personalized vacations. The French Quarter will capture the festive spirit of Louisiana with food, cocktails and, of course, live jazz.
Currently under construction at the Meyer Turku shipyard in Turku, Finland, Mardi Gras is slated to enter service in Europe Aug. 31, 2020, before repositioning to New York for a series of voyages then shift to Port Canaveral for year-round seven-day Caribbean cruises beginning in Oct. 2020.
To learn more about Carnival Cruise Line, visit Carnival.com. For reservations, contact any travel agent or call 1-800-CARNIVAL. Carnival can also be found on: Facebook, Instagram, Twitter and YouTube.
Journalists also can visit Carnival's media site, carnival-news.com or follow the line's PR department on Twitter at twitter.com/CarnivalPR.
About Carnival Cruise Line
Carnival Cruise Line, part of Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), is "The World's Most Popular Cruise Line®" with 26 ships operating three- to 24-day voyages to The Bahamas, Caribbean, Mexican Riviera, Alaska, Hawaii, Canada, New England, Bermuda, Cuba, Europe, Australia, New Zealand, the Pacific Islands and Southeast Asia. The line currently has three new ships scheduled for delivery – Carnival Panorama™ in 2019, Mardi Gras in 2020 and an as-yet-unnamed ship in 2022.
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