Holland America Line is building on its popular collection of immersive culinary-themed FOOD & WINE® EXC Tours (shore excursions) with the addition of 20 new tours throughout Asia, Australia, New Zealand and Canada & New England.
Developed in partnership with FOOD & WINE magazine, Holland America debuted 23 excursions earlier this year on select cruises in the Mediterranean and Northern Europe that explore food, wine and culture in some of the world's hottest gastronomic locales. During these exclusive tours, guests take hands-on cooking classes with top restaurant chefs, go on culinary walking tours, visit wineries, sample authentic street food, explore local hideaways and more.
To view the multimedia release go to:
https://www.multivu.com/players/English/7999954-holland-america-line-food-and-wine-culinary-tours/
Olive Oils from Spain, the promotional brand of the Spanish Olive Oil Interprofessional, in collaboration with the European Union, and guest of honor, Seamus Mullen, celebrity chef and wellness expert, kicked off their Miami launch of “The Olive Oil World Tour” at the Delano South Beach on Wednesday, October 3rd. The Olive Oil World Tour is the brand’s three-year marketing campaign urging international travelers and cooking enthusiasts to join the Mediterranean diet and European healthy lifestyle. At the invitation-only soiree, Olive Oils from Spain joined Seamus, Spanish dignitaries and local media to unveil launch details.
“Given the city’s rich cultural diversity and the exciting position it holds as one of the nation's finest culinary headquarters, it was only natural that our next campaign stop would be Miami,” says Teresa Perez, manager of the Interprofessional of Spanish Olive Oil. “In the first half of 2018, Florida has welcomed over 65 million tourists from across the globe. Here in Miami, we are achieving a global impact that extends far beyond the city and the United States. We must not forget that we Spaniards have a very special bond with this wonderful place. "
Bellagio is proud to welcome Sadelle’s, SoHo’s popular vintage-style restaurant from Major Food Group and one of the most desired reservations in New York City, to the resort’s award-winning culinary portfolio.
In a coveted location overlooking the exquisite Bellagio Conservatory, Sadelle’s brings an elevated perspective to all-day dining in Las Vegas through culinary craftsmanship forging a new identity for approachable cuisine normally found in cafés and bakeries.
The restaurant’s stunning locale, Ken Fulk design, fun vibe and legendary menu – including bagels and smoked-fish platters, triple-decker sandwiches, burgers, salads and all-day caviar offerings to name a few – will make it a destination experience for tourists and locals. The 10,000-square foot space envelops guests in a timeless combination of colorful pastels and bespoke touches transporting diners back in time to a grand café along an old European boulevard.
To view the multimedia release go to:
https://www.multivu.com/players/English/8472851-sadelles-bellagio-las-vegas/
Miami Beach, Florida (January 24, 2019) – The 18th annual Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF®) returns to EAT. DRINK. EDUCATE. February 20 – 24, 2019. Widely known as one of America’s favorite gourmet gatherings on the beach, the Festival has once again added an all-star line-up of musical acts to join its fan-favorite roster of renowned chefs, culinary and lifestyle personalities, winemakers, and spirits producers.
On Saturday, February 23, GRAMMY® Award-nominated artist Cassadee Pope and popular band Lukas Nelson & Promise of the Real will take center stage at the Festival’s signature Beachside BBQ presented by The National Pork Board hosted by Guy Fieri. In addition to sipping on libations and savoring carnivorous creations from more than 30 of the nation’s top grill maestros and pitmasters, Pope, the first female winner of NBC’s The Voice, and Nelson, co-producer of the music for the film A Star is Born, will treat attendees to a live performance of their pop and country-rock hits.
To view the multimedia release go to:
https://www.multivu.com/players/English/8400451-food-network-cooking-channel-food-wine-music-fest-sobewff-2019/
Miami Beach, Florida (January 24, 2019) – The 18th annual Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF®) returns to EAT. DRINK. EDUCATE. February 20 – 24, 2019. Widely known as one of America’s favorite gourmet gatherings on the beach, the Festival has once again added an all-star line-up of musical acts to join its fan-favorite roster of renowned chefs, culinary and lifestyle personalities, winemakers, and spirits producers.
On Saturday, February 23, GRAMMY® Award-nominated artist Cassadee Pope and popular band Lukas Nelson & Promise of the Real will take center stage at the Festival’s signature Beachside BBQ presented by The National Pork Board hosted by Guy Fieri. In addition to sipping on libations and savoring carnivorous creations from more than 30 of the nation’s top grill maestros and pitmasters, Pope, the first female winner of NBC’s The Voice, and Nelson, co-producer of the music for the film A Star is Born, will treat attendees to a live performance of their pop and country-rock hits.
To view the multimedia release go to:
https://www.multivu.com/players/English/8400451-food-network-cooking-channel-food-wine-music-fest-sobewff-2019/
Summer entertaining is heating up, and with the Fourth of July holiday quickly approaching, who better than world-famous chef Mario Batali to reveal his tasty tips for entertaining this season?
Part-time Michigander Mario Batali and Pure Michigan have teamed up to introduce recipes and party tips for summer cooking, as well as share the scoop on the best of Michigan’s food scene and top must-see destinations in the state this summer.
To view Multimedia News Release, go to http://www.multivu.com/mnr/56747-pure-michigan-chef-mario-batali-made-in-michigan-day-recipes-tips-summer
Cooking skills aren’t enough to win in Food Network’s Cutthroat Kitchen – in this new competition series, chefs must also be crafty, clever and willing to sabotage their opponents. Led by Alton Brown as the kitchen’s cunning provocateur, this game features a briefcase filled with $100,000 in cash, four competitors, three rounds of cooking and auctions where chefs bid on items to help themselves or hinder their opponents. The thirteen-episode series premieres on Sunday, August 11th at 10pm ET/PT, immediately following the Food Network Star finale, which airs at 9pm ET/PT.
To view Multimedia News Release, go to http://www.multivu.com/mnr/58433-food-network-new-competition-series-cutthroat-kitchen-host-alton-brown
Wilton Enterprises, the leader in cake decorating inspiration, instruction and products, is celebrating 85 years of making it easy to create amazing cakes and charming sweet treats. The Wilton story began in 1929 with one man’s passion and talent for making confectionery art, and resulted in a method of dessert decorating that today has benefited millions of people.
To view Multimedia News Release, go to http://www.multivu.com/mnr/63568-wilton-enterprises-celebrates-85-years-of-making-cake-decorating-easy
2014 will mark the fifth consecutive year of restaurant industry sales growth despite a continued challenging economic landscape, according to the National Restaurant Association’s 2014 Restaurant Industry Forecast released today. Industry sales are projected to exceed $683 billion in 2014, up 3.6 percent from 2013’s sales volume of $659.3 billion.
To view the Multimedia News Release, go to http://www.multivu.com/mnr/64829-national-restaurant-association-5th-consecutive-year-industry-sales-growth
Zoës Kitchen (NYSE: ZOES), a fast casual Mediterranean-inspired restaurant group, today introduced several unique ingredients to their menu, bringing the flavors and benefits of Mediterranean eating to guests via four new menu offerings.
Innovating within the restaurant space, Zoës Kitchen is the first restaurant group to introduce the lupini bean to the United States, adding this protein-packed, mild-flavored legume to their menu across 170 restaurants in 17 states. Farro will also be incorporated in the menu, an ancient, savory, fiber-rich grain that is commonly used in place of pasta and rice in the Mediterranean. Calabrian peppers, from Calabria, Italy, will add a slightly sweet and mildly spicy flavor to several dishes. Light and crispy piadina flatbread will offer guests an alternative to traditional breads used for sandwiches in the US.
To view the multimedia release go to:
http://www.multivu.com/players/English/7753651-zoes-kitchen-new-mediterranean-dishes/
Blue Plate® Mayonnaise, one of the country’s oldest and most beloved condiment brands, is shaking up the mayonnaise aisle with the industry’s first mayonnaise made with Greek yogurt. Blue Plate Light Mayonnaise with Greek Yogurt (Blue Plate Light Greek) features creamy, tangy Greek yogurt for a full-flavored light mayonnaise with half the fat and calories of traditional mayonnaise, plus one gram of protein per serving. The new Blue Plate Light Greek is in stores now, available in a 30-ounce jar and a 12-ounce squeeze bottle.
This is the first major product innovation in real mayonnaise since the introduction of olive oil more than five years ago. Consumer research shows that Greek yogurt has come into its own as a food super trend, and U.S. consumption is expected to reach $4 billion by 2019. Blue Plate Light Greek features a flavor that is perfectly proportioned to pair with sandwiches, salads and more. The added protein is yet another nutritious benefit not found in any other mayonnaise.
To view the multimedia release go to:
http://www.multivu.com/players/English/7740951-blue-plate-greek-mayo/
The website www.MyPerfectDish.eu aims to help people with Parkinson’s, their relatives and caregivers in taking care of their nutritional requirements in order to help them enjoy tasty food that meets their dietary needs.
The website is endorsed by the European Parkinson’s Disease Association (EPDA) and sponsored by Zambon, and has been designed as an easy-to-use scientific information tool so people living with Parkinson’s can be confident that what they are reading is reliable.
“As the only European Parkinson’s umbrella organisation, the EPDA is very proud to endorse this project, which is based on solid scientific and medical grounds,” explains EPDA president Knut-Johan Onarheim. “A balanced and varied diet is important for everyone but it is even more important for people living with Parkinson’s disease because the right food intake can improve their quality of life as well as the effects of therapeutic treatments”.
“Zambon is very proud of having supported this project, which will help people with Parkinson’s and all those involved in the management of the disease. We are strongly committed to drive research and develop solutions to help patients in all their needs“. states Elena Zambon, President of Zambon.
To view the multimedia release go to:
http://www.multivu.com/players/uk/7864251-parkinsons-diet-online-resource/
