Capatriti Olive Oil teams up with celebrity chef and owner of “Streets” restaurant in Brooklyn, NY, Roblé Ali, to create viral videos featuring delicious spring and summer themed dishes to benefit celebrity-backed NYC charity organization, God’s Love We Deliver. Consumers can join in on the effort to donate funds toward the amazingly honest and sincere mission of God’s Love We Deliver to help those with severe and chronic illnesses through nutritious meals. Share Capatriti’s Honest Olive Oil campaign videos featuring Chef Roblé on Facebook, Instagram or Twitter and tag @CapatritiOliveOil and #HonestOliveOil. For every share, repost or retweet on social media, Capatriti will donate $1 to God's Love We Deliver, up to $5,000.
To view the multimedia release go to:
https://www.multivu.com/players/English/8077251-capatriti-gourmet-factory-honest-olive-oil-campaign/
In celebration of World Heart Day on September the 29th, Olives from Spain encourages customers to partake in their three olive-based recipes. As numerous scientific research has shown the benefits to maintaining a balanced diet, accompanied by regular physical exercise, can prevent certain heart diseases; we are delighted to provide these recipes.
As a natural source of vitamin E, olives have been at the forefront of the European gastronomic tradition and culture. The history of southern Europe is bathed in olive fields, a tree closely linked to the Mediterranean food.
To view the multimedia release go to:
https://www.multivu.com/players/uk/8407151-olives-from-spain-recipes-world-heart-day/
Spain is the country with more bars per inhabitant in the world, making going out a founding element of Spanish culture. Historically, social relations have been built around bars. Whether between its walls or on its terraces lies the unmistakable gastronomy of tapas. To say Spanish tradition is to say tapas. And to say tapas is to say olives.
Olives have always been known as the Queen of the Tapas. There are plenty of reasons for this reign. Being a preserved food, they are always at their best moment of consumption. With a simple drain and serve, the waiter has the ideal appetizer ready. Having in its flavor notes of the four basic flavors; sweet, salty, bitter and sour, they go well with any type of beverage, well beyond its classic introduction in a dry martini.
To view the multimedia release go to:
https://www.multivu.com/players/uk/8209951-olives-from-spain-invites-discover-tapas/
Ranked a hot city for business, a top-20 college town and listed as one of the friendliest places in America by Travel & Leisure magazine, Knoxville, Tennessee, is the location of HGTV Urban Oasis® 2017. Fans can now take a virtual tour of the renovated 1925 bungalow and then enter for a chance to win the fully furnished home during the upcoming sweepstakes period.
Located in the historic Fourth and Gill neighborhood close to vibrant downtown Knoxville and the University of Tennessee campus, the charming home features an all-new interior and enhanced exterior with eye-catching design touches and aptly lends itself to sustainable urban living in one of Knoxville’s hottest neighborhoods. Fourth and Gill was chosen for HGTV Urban Oasis 2017 due to its unique vibe and proximity to the heart of downtown, which features a plethora of restaurants, bars, outdoor concerts, shopping and other year-round activities.
“With our corporate headquarters right here in Knoxville, we know what an up-and-coming metropolis our city truly is – it has it all, including an urban feel infused with Southern hospitality,” said Ron Feinbaum, General Manager of HGTV Home Promotions. “Our team is accustomed to traveling the country to produce the top-notch homes we give away to our viewers each year. With this project, it’s particularly gratifying to be able to showcase all that our ‘Scruffy City’ has to offer – from an exploding culinary scene to endless outdoor adventure.”
To view the multimedia release go to:
https://www.multivu.com/players/English/8041053-hgtv-urban-oasis-2017-knoxville-tennessee/
The Art Institutes schools are dedicated to providing students with hands-on, real-world education, in- and outside of the classroom. With a career-focused curriculum, experienced faculty and a range of community-based projects, students test their ideas against the needs of the real world.
One unique example is Student Studio: Bonnaroo. In partnership with the Bonnaroo Music and Arts Festival, students from several Art Institutes schools are producing projects to make their creative mark on this year’s festival, June 9-12. The assignment was to create 15 student projects across all four areas of study at The Art Institutes: design, media arts, fashion and culinary.
To view Multimedia News Release, go to http://www.multivu.com/players/English/50588-Art-Institutes-Bonnaroo-Student-Studio/
STOUFFER’S®, provider of premium-quality frozen entrees, today announced that it will be simplifying recipes according to its new “Kitchen Cupboard” commitment. This new initiative will focus on shortening and simplifying recipes and only including ingredients consumers might find at home, like vine-ripened tomatoes, freshly made pasta, and real mozzarella.
This effort will begin with STOUFFER’S Lasagna with Meat and Sauce, one of the brand’s classic offerings. The simpler recipe will now contain fewer ingredients, but continue to offer the same great taste consumers know and love.
“What you put on the table matters to you, which is why what we put into each dish matters to us,” said Chef Robert Fedorko, Director of Culinary Innovation of Nestlé USA, STOUFFER’S parent company. “STOUFFER’S upholds a standard of providing great tasting meals made with quality ingredients and culinary expertise. We’re excited to share our Kitchen Cupboard commitment so that consumers can continue to feel confident in serving STOUFFER’S meals to their families.”
To view the multimedia release go to:
http://www.multivu.com/players/English/7904951-stouffers-kitchen-cupboard-commitment/
The SPAM® brand is bringing big flavor to America’s backyards and kitchens this summer with the SPAM® Brand Tiny House of Sizzle Tour. Measuring 185.37 square feet, the Tiny House aims to bring communities together around food, with the Tiny SPAM® kitchen serving as the heart of the home. The Tiny House will travel coast to coast, sharing delightful dishes and simple recipes served right from the Tiny SPAM® kitchen, proving what SPAM® lovers already know – nothing beats the sound, smell and taste of SPAM® brand products sizzling in the frying pan.
Highlighting the brand’s versatility to be paired in many different ways, the Tiny House’s menu will feature unique, on-trend recipes created by locally-recognized chefs and influencers alongside SPAM® brand favorites such as SPAM® Musubi and SPAM® sliders. The tour’s signature dish will be a Spicy SPAM® Breakfast Burrito recipe created by standout celebrity Chef Jordan Andino. Additional local chef and influencer partners include Hawaii native Chef Bradley Lum and noted Detroit influencer Lori Yates from Foxes Love Lemons.
To view the multimedia release go to:
https://www.multivu.com/players/English/8097451-spam-tiny-house-of-sizzle-tour/
Get ready, because Northeast Ohio is about to discover the Ooooo in Food!
Inspired by the open-air markets of Europe and a true passion for food, Giant Eagle, Inc. opens its first Market District food store in Northeast Ohio – a 94,000-square-foot culinary, dining and shopping destination – on Thursday, August 8, in the Solon Village Shopping Center.
To view the Multimedia News Release, go to http://www.multivu.com/mnr/62778-giant-eagle-market-district-opening-solon-ohio
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/
Chef Leonard and his team were silver medalist winner at this years IGEHO culinary competitions, chef Leonard in the team manager of the Cercle des Chef de Cuisine de Luzern culinary team (www.cccl.ch), and together with Chef Schwarzenbach the team captain, the team claimed a silver medal awarded by the Swiss Culinary federation (www.kochverband.ch). Next year the team will organize Gala Dinners with Stadt de genusse which is for 2010 in Luzern, as well as taking part in Zagg (Luzern) and Expogast (Luxemburg) culinary competitions. The CCCL also wish to start up a junior Luzern cooking team made up of students, so all those budding culinary talents who are on their way to IMI can also get involved in some high profile competitions and events
