To raise awareness about the importance of healthy, enhanced vision and its connection to enjoying the “sights” while traveling and in everyday life, Transitions® adaptive lenses™ and Food Network® host and celebrity chef Robert Irvine have teamed up to highlight ways to make the most of your travel and dining experiences, including wearing the right eyewear that allows you to see your best and enjoying flavorful eye healthy foods.
To view the Multimedia News Release, go to http://www.multivu.com/players/English/7095451-transitions-adaptive-lenses-wearer-robert-irvine-turns-dining-into-sightseeing/
Turkey - mashed potatoes - pumpkin pie. These and countless other tasty dishes make frequent appearances at holiday celebrations across the country. With friends and family expecting standard fare, stepping outside of the normal traditions might seem like it’s not an option. Entertaining/lifestyle expert and professional chef Maureen Petrosky shares tips for your holiday celebration.
December, with all celebrations and meetings, is one of the times of the year when everyone boosts sugar levels, whether that’s from eating brownies, cookies, or muffins. Olives from Spain have decided that these baked goods are a delicious opportunity in which the Mediterranean touch can be incorporated and have created recipes to enjoy olives, even during desserts.
• Olives and pine nuts brownie
• http://www.haveanoliveday.eu/index.php/videorecipes/sweet-bites/111-olives-brownie
• Black olives and dark chocolate are incorporated to put a new spin on everyone’s favorite gooey cake.
• Black olive chip muffins
• http://www.haveanoliveday.eu/index.php/videorecipes/sweet-bites/66-black-olive-chip-muffins
• The second recipe features olive oil as well as olives, a lighter alternative to butter.
To view the multimedia release go to:
https://www.multivu.com/players/uk/8230751-olives-from-spain-recipes-sweet-tooth/
The National Pork Board (NPB) has extended its integrated “El Sabor de Hoy”, or The Taste of Now, campaign in an effort to feature pork cuts that deliver great flavor and value, making it the ideal protein for Latino consumers in the U.S.
The campaign will run from October, which is National Pork Month, through December, when pork is a staple during the holidays. To bring the campaign to life, NPB has once again teamed up with Puerto Rican-born and Miami-based Chef José Mendín. Mendín is a five-time James Beard Award nominee and restaurateur behind the Pubbelly Restaurant Group, including Pubbelly Noodle Bar, an Asian-inspired gastropub in Miami.
To view the multimedia release go to:
https://www.multivu.com/players/English/8199651-national-pork-board-el-sabor-de-hoy/
BARDOT Brasserie, Las Vegas’ debut French concept from James Beard award-winning chef Michael Mina, is now open for dinner and weekend brunch at ARIA Resort & Casino. Paying homage to the skillful culinary techniques, celebrated libations and sexy atmosphere for which The City of Light is renowned, Chef Mina has created a stylish and unforgettable interpretation of a Parisian brasserie in the center of The Strip.
“Upon entering BARDOT, every detail transports guests to a café along the Champs-Élysées in the 1920s,” said Mina. “I am thrilled to introduce this restaurant to Las Vegas and for it to be a part of one of the most dynamic culinary scenes in the world.”
To view the Multimedia News Release, go to http://www.multivu.com/players/English/7417051-bardot-open-at-aria-las-vegas/
Alouette®, Chavrie® and Ile de France® cheeses today announced a delicious new partnership with celebrity chef and cheese enthusiast Jason Sobocinski, host of The Big Cheese on the Cooking ChannelSM. Together, they will launch a new campaign, See Where Cheese Can Take You, to inspire consumers — both accomplished foodies and foodies-in-training — with unique pairings, appetizers and snacks featuring Alouette, Chavrie and Ile de France cheeses.
To view Multimedia News Release, go to http://www.multivu.com/mnr/60712-alouette-chavrie-ile-de-france-see-where-cheese-can-take-you-sobocinski
Tourism Australia has launched its latest campaign, which is focused on highlighting the country’s world-class aquatic and coastal experiences, in a bid to lure more international visitors to Australia.
The new creative, the latest instalment in Tourism Australia’s global There’s Nothing like Australia campaign, was officially unveiled at an event in New York on Australia Day eve attended by Australia’s Minister for Foreign Affairs the Hon. Julie Bishop.
Guests at the event were treated to immersive ‘virtual reality’ displays and aquatic-themed images being projected onto the ice rink at the famous Bank of America Winter Village at Bryant Park alongside the reveal of a new broadcast ad, featuring a voiceover by Australian actor and new Tourism Australia global ambassador Chris Hemsworth. The event was hosted by Australian chef Curtis Stone and guests enjoyed a specially designed Australian menu by Luke Mangan.
To view the multimedia release go to:
http://www.multivu.com/players/English/7742051-tourism-australia/
The holidays are quickly approaching and this time of year we are all looking for inspiration to make our dishes extra special. According to award-winning Chef Robert Del Grande of Houston’s highly-acclaimed RDG + Bar Annie Restaurant, California Dried Figs should be a pantry staple to create simple and delicious recipes to spice up the holidays and all year long.
“Great cooking is easy with the right ingredients on hand,” says Del Grande. “That’s why I always have California Dried Figs in my pantry to add a twist to holiday dishes and recipes year-round. Figs truly elevate simple dishes to extraordinary. So the next time you are in the market be sure to pick up California Dried Figs for your pantry. And, remember: When you think delicious, think figs. And, when you think figs, think California!”
To view the multimedia release go to:
http://www.multivu.com/players/English/7695851-california-figs-holiday-recipes/
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, an award-winning chef, cookbook author, and health & wellness expert, kicked off the U.S. campaign of the “Olive Oil World Tour” at the Cervantes Institute, last night.
“We are thrilled to be in New York City for the North American launch of the ‘Olive Oil World Tour’ campaign with Seamus and dignitaries from the Spanish Government,” said Pedro Barato, President of the Spanish Olive Oil Interprofessional. “The ambitious three-year, multi-channel program was created to encourage wellness-minded individuals to be inspired by the pillar of the Mediterranean lifestyle, olive oil, and who better to exemplify a healthy way of living than Chef Seamus Mullen. Seamus recently came out with a new cook book, ‘Real Food Heals: Eat to Feel Younger + Stronger Every Day.’ In it he uses our beloved millenary juice, olive oil, as a key ingredient in many of his recipes.”
To view the multimedia release go to:
https://www.multivu.com/players/uk/8365451-olive-oils-america-world-tour/
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/
Food Network’s long-running competition series Food Network Star is back for a tenth season in June, with culinary icons Alton Brown, Giada De Laurentiis and Bobby Flay leading the charge to discover the next promising face in food television. The twelve new contenders are put to the test in a season filled with unique competitions challenging their kitchen and on-camera chops, to find out who has the talent and charisma to follow in Alton, Giada and Bobby’s footsteps and helm their own show. Exclusive web series Star Salvation also returns, giving one eliminated contestant the opportunity to rejoin the on-air competition, which culminates in an audience vote to determine who wins the ultimate prize - their own show on Food Network.
To view the Multimedia News Release, go to: http://www.multivu.com/players/English/7045233-food-network-star-season-10/
Para celebrar el Mes de la Herencia Hispana, la campaña Somos Fuertes de milk life y su más reciente Embajador de la Fuerza, el ganador del programa Chopped y chef famoso y propietario, Giorgio Rapicavoli se han unido para animar a las familias de todas partes a que añadan leche a esas deliciosas recetas latinas. El programa Somos Fuertes está diseñado para animar a los hispanos de todo el país a que empiecen y terminen su día con leche, y sus 8 gramos de proteína de alta calidad.
En homenaje a la ocasión, Giorgio ha preparado una serie de videos de algunas de sus recetas favoritas con leche, que se pueden encontrar en www.FuertesconLeche.com. Las recetas incluyen algunos platos tradicionales favoritos de los latinos, como el Arroz con Leche y la Natilla, y otros que no son tan tradicionales como la Pasta a la boloñesa y la Sopa de pescado, todos con un toque de la creatividad culinaria de Giorgio, cosa que los que cenan en su restaurante disfrutan mucho. Rapicavoli comparte su historia personal de fuerza y algunos de los recuerdos favoritos de su infancia en la cocina, sin olvidar a su inspiración, su madre.
To view the multimedia release go to:
http://www.multivu.com/players/Spanish/7520653-somos-fuertes-milk-giorgio-rapicavoli/
