Eve's Wine 101

Nexgrill app lets you control grill with your smartphone

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CHINO, CALIF. (PRWEB) – Nexgrill, a leading designer and manufacturer of outdoor cooking products, has launched a revolutionary new wireless system that allows grill masters to control their units from their smartphones – and plans to extend that control to other outdoor products as well.

The Nexgrill app currently connects to the company’s Oakford Pellet Grills and Neevo Smart Grills, allowing users to control temperatures and functions from their smartphones using NEX-fi™ technology that communicates via either wi-fi or Bluetooth. Nexgrill plans to roll out the technology to additional products moving forward.

“We envision a new backyard experience in which you control your grill, your patio heater and your firepit from your phone,” said Ramsay Hawfield, Vice President of Marketing at Nexgrill. “You can kick back, relax and enjoy the cookout.”

The system communicates with the grill’s Suretemp™ digital controller, allowing the user to set the grill temperature, monitor up to four food temperature probes at once, and set and monitor grill timers.

The Nexgrill app also provides quick access to recipes, tips, product manuals, guides, support, and is available for free download on the Apple App Store and Google Play.

For more information the Nexgrill app and NEX-fi technology, visit nexgrill.com.

About Nexgrill
Headquartered in Southern California, Nexgrill is a leading designer and manufacturer of outdoor cooking and heating products. Whether it’s gas, charcoal, pellets, flat top griddles, portables, fryers or accessories, Nexgrill is the grill and lifestyle brand where Everyone’s InvitedTM. For almost 30 years, the company has offered a wide range of products for everyone from the backyard grillmaster to the first-time griller. Nexgrill is part of US-based Global Leisure Investment Holdings, a portfolio of companies focused on creating and delivering innovative cooking and heating products to consumers around the world. For more information, or inspiration for your next gastronomic creation, please visit Nexgrill.com.

Tuscan Women Cook Relaunches Their Culinary Immersion Vacation Program in Italy

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Tuscan Women Cook, the unique and popular culinary vacation located in the heart of Tuscany celebrating the food and culture of the Italian region, is back at their pre-pandemic full schedule of classes and excursions in the charming village of Montefollonico. 

The 2022 season is just about sold out though space is still available, and they are taking reservations for 2023 and 2024. Owner and host, Coleen Kirnan has been hard at work with her team and the businesses in Montefollonico creating new class experiences, fun and relaxing side trips and activities for her guests.

“Tuscan Women Cook is proud of our deep relationships forged with the residents and businesses of Montefollonico. We’ve been here since 2000 and feel deeply connected to this community,” Coleen says. “The warm welcome our guests receive from the residents and the personal ties we have with the very best vintners, restaurateurs, and, of course, our cherished nonnas, gives our guests unparalleled, exclusive access to a true Italian culinary experience. We are so happy to be able to resume our full schedule.”

During each day of the week-long program, a group of 16 participants learn to cook authentic Italian recipes from some of the best cooks in all of Italy…the local grandmothers, or “nonnas of Montefollonico.” These extraordinary women teach their cooking classes sharing family recipes that have been handed down from generation to generation.

This year Tuscan Women Cook is happy to add a new nonna to their teaching roster, Dania, the former owner of the Michelin-starred La Chiusa Ristorante.  She came out of retirement just to conduct classes for Tuscan Women Cook. Guests swoon over Dania’s homemade caramel gelato and love learning how to pull hand-spun sugar during Dania’s cooking class.

While staying within the walls of the magical village of Montefollonico, guests stay at the beautiful I Castagni hotel.  Perched at the very top of Montefollonico, guests enjoy spectacular views of the Chiana valley and the picturesque village from their suites and I Castagni’s well-appointed expansive outdoor terrace.

“Families, friends, couples, and solo travelers of all ages from around the world join us every spring and fall for this life-changing experience,” Coleen states.  “Join a group of accomplished cooks, the culinary curious, and grateful, happy eaters who may very well become your new foodie friends for life. Where better to launch a new friendship than relaxing with a glass of Super Tuscan wine while admiring the breathtaking view of the Tuscan countryside?”

And after a day of cooking, eating, and wine tasting, participants are taken on shopping and sightseeing trips in the many beautiful villages and towns of Tuscany, with maybe a little more wine tasting and afternoon gelato sampling, ending each day with a memorable gourmet dinner in the region’s top locales.  

Tuscan Women Cook’s week-long program runs during the months of May, June, September and October.

 For more information on Tuscan Women Cook, visit their website, www.TuscanWomenCook.com.

RecipeLion Magazine Publishes March/April 2022 Breakfast and Brunch Issue

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BOSTON (PRWEB) – Food Gardening Network’s RecipeLion Magazine has released their March/April 2022 issue, which includes over 40 breakfast and brunch recipes featuring classic dishes, regional specialties, and healthy fruit juices and smoothies.

The recipes also include a variety of cooking tips, serving suggestions, short histories of some of the dishes, and variations so home cooks can customize the recipes to their taste.

Executive Director Kim Mateus says, “I could sit for hours in my favorite cafe on a weekend morning, content to watch the steam rise from a mug of hot coffee and take in the enchanting aroma of freshly baked bread and hot-from-the-oven cinnamon rolls. With these recipes, I can recreate that atmosphere in my kitchen. And my favorite seat is always available.”

The March/April issue of RecipeLion Magazine begins with 11 Ways to Enjoy Eggs, which includes favorites such as Bacon and Cheddar Quiche, Onion and Scallion Tart, and the simple and elegant French Omelette.

In 13 Sweet Starts, readers will find recipes for classics like Hot Cross Buns, as well as unique offerings such as Greek Yogurt Breakfast Bark made with garden-fresh blueberries and strawberries. Cooks can make a quick breakfast with the 6-Ingredient Cinnamon Rolls or try the Caramelized Banana Pancakes on a slow weekend morning.

This issue also offers wholesome options, such as Air Fryer Breakfast Potatoes or Strawberry Avocado Toast with shallots, in 7 Savory Sides. In 10 Healthy Smoothies and Juices readers will discover ideas to make the most of fresh fruits with quick and easy options for nutritious beverages.

Some of the recipes in this issue include:

  • Classic Western Omelet with Scallions – This recipe doubles as a filling breakfast and a comforting dinner. Sweet bell peppers, earthy mushrooms, salty ham, and peppery scallions go perfectly with eggs.
  • Apple Cinnamon Coffee Cake – There’s a little bit of everything in this recipe: cinnamon streusel crumb, with cardamom, nutmeg, and vanilla; cake with chopped apple; and a brown butter glaze.
  • Strawberry Smoothie – This recipe is ideal for spring days when the strawberries are ripe and juicy. It’s quick and easy to make and satisfying to drink.
  • Lemon Donuts – These lemon donuts are light and fluffy with the brightness that only lemon can provide.
  • Glazed Cranberry Scones – Instead of sugar and white flour, this scone recipe calls for maple syrup and wheat flour, resulting in a deeper, nuttier flavor profile.
  • Simply Soothing Melon Smoothie – This blend of watermelon, cantaloupe, and honeydew provides just the right touch of coolness at the end of a hot day to start the day off right.

The March/April issue of RecipeLion Magazine offers readers more than 40 breakfast and brunch recipes, ranging from quick and easy smoothies to classic muffins to distinctive donuts and scones. Regional specialties from New England and the midwest are sprinkled throughout, while one popular European recipe has been around for at least 700 years and is just as popular as ever.

View the March/April 2022 issue of RecipeLion Magazine now.

About RecipeLion Magazine: RecipeLion Magazine is all about creating and adapting recipes so even the busiest cooks can successfully make tasty and delicious dinners. All recipes are guaranteed to be family-friendly, tested for ease of preparation, tested to ensure deliciousness, and guaranteed to include readily available ingredients.

About Food Gardening Network: Food Gardening Network was founded by home food gardeners and for home food gardeners—the mission is to serve gardeners with tips, tools, advice, and recipes for growing and enjoying good food at home. During the Covid-19 pandemic that began in 2020, it became apparent that home food gardening would grow beyond a hobby for many home gardeners. Food Gardening Network launched in January of 2021 as an all-encompassing resource for gardeners of all skill levels, with in-depth articles on planning, planting, maintaining, and harvesting home garden crops. Food Gardening Network also includes easy-to-prepare recipes so home gardeners can enjoy the fruits of their labors in delicious, creative ways.

HALL’S CABERNET COOKOFF RETURNS FOR 13TH YEAR

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HALL, one of the world’s most notable Cabernet Sauvignon producers, has announced plans for its thirteenth annual Cabernet Cookoff to return on Saturday, April 30 at HALL St. Helena. Hosted by Vintner Kathryn Hall, the annual event will feature an impressive lineup of renowned culinary teams vying for a chance to win proceeds for a charity of their choice by participating in a food and wine pairing competition. 100% of ticket proceeds benefit non-profit organizations as selected by the winning chef teams. The event includes a VIP Culinary Stage event from 11 a.m. to 12:00 p.m. prior to the Main Event that takes place from 12 p.m. – 3:00 p.m.

Chef teams are tasked to create a small dish that they feel pairs best with 2019 HALL Jack’s Masterpiece Cabernet Sauvignon, a top-rated wine that has earned praise from the wine industry’s top critics. The 2022 Cabernet Cookoff also serves as the release of the 2019 vintage of the Jack’s Masterpiece wine. Guests in attendance will sample all pairings to vote on the People’s Choice Awards, and a star-studded panel of celebrity judges will taste to vote for the Judge’s Choice Awards. In total, four winners will be announced. Past chef teams include One Market, Bounty Hunter Wine Bar & Smokin’ BBQ, Brix, Goose & Gander, Intercontinental Mark Hopkins, Paula Le Duc Fine Catering, Archetype, Harvest Table, PRESS, Blossom Catering Company, and Gran Electrica.

Prior to the Main Event, there will be a one-hour VIP Culinary Stage that will feature a live cooking demonstration with Celebrity Chef Brian Malarkey. The Culinary Stage, sponsored by Chef’s Life, will include Chef Brian sharing a few recipes using his new line of cooking oils, with Vintner Kathryn Hall sharing background into food and wine parings with those recipes in mind. This VIP Ticket includes an open wine bar, small bites for each dish Chef Brian is creating, a swag bag filled with a bevy of luxury lifestyle products, as well as access to the Main Event. VIP Tickets are $250pp. 

More information can be found at: https://www.hallwines.com/cabernetcookoff.

Sanctuary Camelback Mountain, A Gurney’s Resort and Spa, elevates two rising stars to the head of its culinary team

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Landon Post and Samantha Sanz step into the spotlight

as former executive chef Beau MacMillan transitions to an advisory role

Scottsdale, Ariz. –Sanctuary Camelback Mountain, A Gurney’s Resort and Spa has entered the new year with new leadership in its critically acclaimed kitchen. Stepping into the executive chef role is former catering chef Landon Post, a fixture in the Sanctuary dining experience since 2014, while chef de cuisine Samantha Sanz has become the new face of the resort’s signature restaurant, elements. After 23 years as executive chef, Beau MacMillan has transitioned his role at the resort to culinary advisor. He will continue to spearhead culinary events for Sanctuary, including the upcoming Robert Irvine Dinner and the Nirvana Food and Wine Festival.

Post has taken on responsibility for the resort’s day-to-day culinary operations in his new role as executive chef.

Over his eight years as catering chef, he succeeded in elevating Sanctuary’s catering dining experience to equal that of elements—one of the top-rated restaurants in Scottsdale.

Sanz continues to serve as chef de cuisine, a position she has held for more than a year, while taking on a more public profile at elements with MacMillan’s departure. The two-time James Beard award nominee launched her career as one of elements’ first female cooks, then continued to develop her talent as chef de cuisine at Virtu Honest Craft and Talavera before returning to elements in October 2020.

About Gurney’s Resorts

Gurney’s Resorts are luxury, full-service resorts found in premier U.S. travel destinations. The all-encompassing havens provide luxury lodging in Montauk, New York, Newport, Rhode Island and Scottsdale, Arizona. All properties feature well-appointed accommodations, elevated dining, sumptuous spas, sparkling pools, expansive grounds and thousands of square feet of indoor and outdoor space for weddings and events. Gurney’s Memberships offer exclusive access to world class amenities, concierge services and North America’s only Seawater Spa at Gurney’s Montauk while The Residences at Gurney’s deliver the most unique ownership opportunity in the Hamptons. Under ownership led by George Filopoulos (Metrovest Equities, Inc) and Lloyd Goldman (BLDG Management Co, Inc.), the brand has defined itself as both market leaders and year-round destinations.

Dennis Quaid to host an upcoming episode of “Journey” on Food Safety measures

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FORT LAUDERDALE, FLA. (PRWEB) – The informational program “Journey,” hosted by actor Dennis Quaid, will soon be developing an episode exploring food safety measures featuring input from leading industry experts. The show secured content for the program from related organizations in food safety.

Photo credit: The Times.Co.Uk

Every year, millions of people in the U.S. become sick from foodborne illnesses, which can cause serious health issues and, in some circumstances, death. Food contaminated by bacteria, viruses, and other various germs makes those who consume the food ill. Improper cleaning, separating, and storing food can often lead to food poisoning.

Many become sick from not washing their produce thoroughly or consuming food that’s come in contact with other unwashed and uncooked foods. Foodborne illnesses are preventable and are often underreported problems. Keeping hands and surfaces clean and storing and cooking foods to the proper temperatures can go a long way in preventing food poisoning.

Journey is a short documentary series that uses its platform to bring awareness about numerous impactful topics to inform viewers of all ages. The show has covered topics in business, advances in technology, and the medical field, amongst many others. The upcoming Journey program will explore additional content about food safety practices and will be introduced by Dennis Quaid.

The educational program “Journey” with host Dennis Quaid is distributed across television stations to bring enlightening content to viewing audiences nationwide. The show is anchored by a diversely talented crew who bring decades of cumulative experience. The Journey development team has received multiple awards for its efforts.

12th Annual Santa Ynez Valley Restaurant Weeks returns Jan. 17-31, 2022

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(SANTA YNEZ VALLEY, Calif.) — Santa Ynez Valley Restaurant Weeks returns for its 12th consecutive year, Jan. 17-31, bringing with it a variety of special prix fixe price points that showcase the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it.

As with years past, participating Santa Ynez Valley Restaurant Weeks restaurants will feature curated, chef-driven three-course prix fixe menus at price points of $30, $40, or $50, plus tax & gratuity. Many area wineries and tasting rooms will also participate at various levels and price points, including offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.

“After the events of the last two years we’re all looking for meaningful ways to reunite or reconnect with family, friends, and loved ones,” says Shelby Sim, president and CEO of Visit the Santa Ynez Valley. “Food and wine make the perfect centerpiece around which to celebrate, and Santa Ynez Valley Restaurant Weeks features the best of both in a wonderful setting that numerous media outlets have recently hailed as a must-visit in 2022.”

As Julia Child, who was no stranger to the Santa Ynez Valley, once said, “To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.” These qualities and more will be on full display from participating Santa Ynez Valley Restaurant Weeks restaurants, chefs, wineries, and winemakers including:

RESTAURANTS

Buellton

Hitching Post II Restaurant, 406 E Hwy 246, Buellton, 805-688-0676

Santa Ynez Valley Marriott, 555 McMurray Rd., Buellton, 805-688-1000

The Tavern at Zaca Creek, 1297 Jonata Park Rd., Buellton, 805-688-2412

 

Los Alamos

Bell’s, 406 Bell St., Los Alamos

Full of Life Foods, 225 Bell St., Los Alamos, 805-344-4400

The Maker’s Son, 346 Bell St., Los Alamos, 805-344-1926

Norman at the Skyview Los Alamos, 9150 US-101, Los Alamos, 805-344-0080

Pico, 458 Bell St., Los Alamos, 805-344-1122

Plenty on Bell, 508 Bell St., Los Alamos, 805-344-3020

 

Los Olivos

Bar Le Côte, 2375 Alamo Pintado Ave., Los Olivos

Petros Winery & Restaurant, 3360 Foxen Canyon Rd., Los Olivos, 805-680-5417

Los Olivos Wine Merchant & Café, 2879 Grand Ave., Los Olivos, 805-688-7265

Nella Kitchen & Bar, 2860 Grand Ave., Los Olivos, 805-686-1359

 

Santa Ynez

Ellie’s Tap & Vine, 3640 Sagunto St., Santa Ynez, 916-390-3595

The Lucky Hen Larder, 1095 Meadowvale Rd., Santa Ynez, 805-691-9448

S.Y. Kitchen, 1110 Faraday St., Santa Ynez, 805-691-9794

Trattoria Grappolo, 3687 Sagunto St., Santa Ynez, 805-688-6899

 

Solvang

Cecco Ristorante, 475 1st St. #9, Solvang, 805-688-8880

First & Oak at the Mirabelle Inn, 409 1st St., Solvang, 805-688-1703

Leonardo’s Ristorante & Pizzeria, 632 Alamo Pintado Rd., Solvang, 805-686-0846

Mad & Vin at The Landsby, 1576 Mission Dr., Solvang, 805-688-3121

Ramen Kotori, 1618 Copenhagen Dr., Solvang, 805-691-9672

River Grill at The Alisal, 150 Alisal Road, Solvang, 805-688-7784

Sear Steakhouse, 478 4th Pl, Solvang, 805-245-9564

Succulent Café, 1557 Mission Dr., Solvang, 805-691-9444

 

WINERIES

Buellton

Brick Barn Wine Estate, 795 W Hwy 246, Buellton, 805-686-1208

Hitching Post Wines, 420 CA-246, Buellton, 805-688-0676

 

Los Olivos

Bien Nacido & Solomon Hills Estates, 2963 Grand Ave., Los Olivos, 805-318-6640

Refugio Ranch Vineyards, 2990 Grand Ave., Los Olivos, 805-697-5289

 

Santa Ynez

Gainey Vineyard, 3950 CA-246, Santa Ynez, 805-688-0558

Kalyra Winery, 343 N. Refugio Rd., #9302, Santa Ynez, 805-693-8864

Roblar, 3010 Roblar Ave., Santa Ynez, 805-686-2603

 

Solvang

Alma Rosa Winery, 1623 Mission Dr., Solvang, 805-691-9395

Buttonwood Farm Winery, 1500 Alamo Pintado Rd., Solvang, 805-688-3032

Crawford Family Wines, 1661 Mission Dr., Solvang, 805-698-3889

Dana V. Wines, 1588 Mission Dr., Suite B, Solvang, 805-688-3488

Luna Hart Wines, Ballard Canyon, Solvang, 610-880-6412

Piazza Family Wines, Ballard Canyon, Solvang
Royal Oaks Winery, 1687 Mission Dr., Solvang, 805-693-1740

 

Other

Ampelos Cellars, 312 N. 9th St., Lompoc, 805-736-9957

Foxen Vineyard & Winery, 7600 Foxen Canyon Rd., Santa Maria, 805-937-4251

 

For the latest updates on Santa Ynez Valley Restaurant Weeks, including participating restaurants and menus, visit www.DineSYV.com or follow Visit the Santa Ynez Valley on Instagram, Facebook, and Twitter.

About the Santa Ynez Valley:

Barely two hours from Los Angeles and a scenic four-hour drive from San Francisco, the Santa Ynez Valley is home to six distinct towns each with their own culture, vibe, and menu of experiences. Blanketed with fruitful farms and vineyards, the California Central Coast wine region’s temperate weather allows for year-round activities of all sorts, spread throughout the historical communities of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez, and Solvang. Destination dining and world-class wines await, accompanied by lodging at every level, all painted into atmospheric backdrops which colorfully mesh Old World and Old West. Visit more than 100 wineries, feast on chef-driven cuisine, and enjoy festive events and design details from Victorian-era to mid-century to modern Danish. For more information, including a listing of wedding venues, restaurants, wineries, tasting rooms, and events, go to VisitSYV.com.

Nala Robotics Changes The Way Consumers Dine on Global Dishes in 21st Century

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NAPERVILLE, ILL. (PRWEB) – Nala Robotics—an Arlington Heights, Illinois-based technology firm—is launching the world’s first fully-automatic robotic kitchen in Naperville which can cook millions of recipes from across the world without any human intervention.

With the help of robots powered by artificial intelligence (AI) and machine learning (ML), Nala can master any dish in a matter of minutes. Nala’s recipe catalog will offer dishes from chefs and celebrities around the world. Users can also upload their recipes that are coded and then replicated by Nala. It can also personalize and customize ingredients to the consumer’s liking or in the words of the company’s founder Ajay Sunkara “immortalize your grandma’s recipe,” thereby creating a one-stop eatery for every palate, across multiple cuisines.

On Nov. 11, Nala opened its first restaurant, One Mean Chicken, offering wings and fried chicken in Naperville’s Mall of India. In that same location, multiple restaurants will also be launched soon with the next being Nala’s Thai 76 and Surya Tiffins which features a South Indian breakfast menu. Sunkara’s expansion plans are to open 10 restaurant locations in 2022 and 100 by 2024. The company also partnered with several celebrity chefs to operate their ghost kitchens that are powered by Nala.

“Nala is the first AI and ML-powered multi-cuisine chef,” explained Sunkara. “Being AI-powered, the robotic chef gets better and better every single day.

The more it cooks, the more it’s going to learn and master these recipes. It is built to work 24/7; it doesn’t need a break. It’s easily scalable and trainable. It’s a workhorse.”

Creating such a menu of global cuisine as well as leveraging on technology are big food trends according to a recent article from Linchpin SEO, a Raleigh, North Carolina-based internet marketing and web agency. Additionally, Euromonitor predicted the ghost kitchen industry to be worth $1 trillion by 2030.

While there is much talk about the recent labor shortages in the restaurant industry, Sunkara believes AI could be the answer.

“AI is going to create more quality jobs and entrepreneurs through Nala’s Marketplace,” Sunkara explained. “Our Marketplace feature will help home chefs, food influencers, Michelin Stars Chefs and anyone with a good recipe to start their own their own ghost kitchen menu without having to spend thousands of dollars to build their restaurants. By simply coding their recipes into Nala’s secure database they can sell their dishes to customers at every Nala location.“

Since Nala can work 24/7, during the off-peak restaurant hours the company also plans to roll out on-the-go prepackaged foods available at local grocery stores, restaurants and convenience stores. It also plans to offer meal plan subscriptions presenting freshly prepared dishes on demand and in special categories such as gluten-free, vegan and keto among others.

“Man’s food journey started as a hunter and gatherer,” Sunkara said. “Nala Robotics brings us the next evolution in our journey where robots cook and deliver food.”

For more information, visit Nala Robotics.

About Nala Robotics:
Nala Robotics is headquartered in Arlington Heights, Illinois, and maintains strategic planning and development offices in Fremont, California, Hyderabad, Noida, and Bangalore, India, and Kiev, Ukraine

Rouxbe Launches Updated Plant-Based Pro Course With 25 Hours of New Content

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VANCOUVER, BRITISH COLUMBIA (PRWEB) – Rouxbe, the leading online culinary school, announced the launch of a newly refreshed Plant-Based Pro course, a six-month intensive program focused on teaching home cooks and professionals the fundamentals of plant-based cooking. The course is available for sale now, with the inaugural course launching on December 31st. Students complete Plant-Based Pro online with instructor support and grading on their own time, and from anywhere.

“Plant-based foods have a place in everyone’s diet, whether people adhere to it as a lifestyle or just one night a week,” said Dan Marek, Director of Culinary & Development at Rouxbe. “The updated Plant-Based Pro course includes core lessons derived from our deep foundation and expertise in putting plants front and center, along with the latest plant-based innovations and the necessary techniques that make cooking easier. It’s an incredible, all-encompassing course that students can utilize if they are looking to secure a culinary job, advance in one they already have, or simply want to become more well-informed as they cook for themselves at home.”

New content for the course includes:

  • Basics of Smartphone Photography – Learn everything from setting your scene, lighting and lens basics
  • Fermentation – Tips and tricks for working with cabbages, pickles, dips and drinks
  • Cooking with meat substitutes – Including seitan, jackfruit, mushrooms, falafel and more
  • Grilling – From smoking to grilling vegetables, fruit and plant-based proteins
  • Bread Making – Covering fermentation, proofing, and shaping
  • World flavors – Lessons on foods from India, China, Africa, Mexico and the Middle East
  • Desserts – An added section of fun, easy to make fruit-forward dishes

Beyond these new additions, the course offers a true foundation for plant-based cooking. Lessons covered vary from plant-based nutrition and knife skills to culinary wellness, plant-based staples and meal planning.

The cost of the course is $1,799.99 but Rouxbe is offering a special introductory price of $1,549.99 through 2021. The course provides 6 college credits through ACE and is industry recognized as a quality training program by the American Culinary Federation (ACFEF), WorldChefs and Association of Nutrition & Foodservice Professionals(ANFP).

For more information and to enroll, please visit https://rouxbe.com/plant-based-certification-course/

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About Rouxbe
Rouxbe is the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident—even healthier—cooks in kitchens around the world. With high-definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting-edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

Basquo! A Gracianna Winery Basque-Inspired Cookbook Newly Released by Gracianna Press

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HEALDSBURG, Calif., /PRNewswire/ — Gracianna Press is pleased to announce the publication of Basquo! A Gracianna Winery Basque-Inspired Cookbook, in time for the holidays. The book is authored by Gracianna co-founder Lisa Amador, and represents her joy of cooking Basque cuisine and culture, with contributions by cooks and chefs close to her. Gracianna Winery’s namesake, Gracianna Lasaga, was a French-Basque sheepherders’ wife who made gracious meals for the farmers and instilled in the family the concept of gratitude, which is the foundation upon which the winery was built. That is why Gracianna wines are for those with something to be grateful for.

This 74-page, hardcover cookbook features 22 recipes for mains, sides and sweets. The vivid photography brings dishes to life. Easy to follow ingredients lists and step-by-step directions encourage people with no experience making Basque food to try their hand at creating delicious dishes that will gratify everyone at the table. Featured recipes include “Classic Basque Piperade”, “Classic French Rosemary Grilled Chicken”, “Gracianna ‘Gratitude’ Salad Dressing”, and even some Amador family favorites such as Carrot Cake and “Gâteau Basque.”

Renowned around the world for its unique language and distinct culture, the Basque region has produced some of the world’s most highly-rated restaurants and as such has become a major culinary travel destination. Basque cuisine however can be easily brought into the home, and is based in straightforwardness and simplicity, drawing heavily on access to fresh ingredients that blend together to produce delectable creations.

Chef Carlos Mojica from Guiso Latin Fusion, TripAdvisor’s top-rated restaurant in Healdsburg in the heart of the Russian River wine country, writes in his foreword “I…see that the gratitude, graciousness and grace of Gracianna is embodied by this brilliant home chef.”

Author Lisa Amador adds, “Coming together for a meal is a meaningful experience at our house. My interest in cooking started in high school and carried through college to now. Creating a meal in the kitchen fills our hearts, feeds our souls, relaxes our mind and is a demonstrable way for us to know that we are taking care of our friends and family.”

Basquo! can be ordered direct from Gracianna.com: www.gracianna.com/purchase. At the Gracianna store you will also find several gift bundles featuring award-winning wines and a special Basque bundle with a copy of the book, a jar of Piment de’Espelette spice (a staple in Basque cooking) and a bottle of wine.

ABOUT GRACIANNA WINERY
The Amador Family of Sonoma County are the owners of the resilient award-winning Gracianna Winery, a “fruit-first” craftsman’s winery on the Miracle Mile of Westside Road in Healdsburg, CA. Gracianna wines are for those with something to be grateful for.

Gracianna Press produces titles associated with Gracianna Winery and include Basquo! A Gracianna Winery Basque-Inspired Cookbook, Gracianna (the story of the wineries namesake) and Gracianna (the audiobook.)