Eve's Wine 101

Fun and Informative Cookbook Provides Readers with Impressive Creations

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LOS ANGELES (PRWEB) – Coming up with new recipes can be difficult at times, but in Nicole Conradt’s newly released cookbook, “Eat & Play the Part: Entertaining with the Flair,” she offers readers delicious new recipes that will spice up their daily cuisine routines. Throughout the book, Conradt showcases her expertise and passion for cooking in every recipe she offers and will give cooks the confidence to execute these fun meals while entertaining their guests.

The author and experienced chef shows the audience how they can use their imaginations with the help of her tasty food and drink concoctions. Each section of the cookbook is dedicated to a specific theme that is created through jaw-dropping dishes and spirits. From beef wellington to a cappuccino martini, Conradt infuses her personal experiences and favorite recipes on each page.

“I wanted to share the recipes my family and I have been making together for all cooks to enjoy,” said Conradt. “Cooking can bring people and loved ones together, and I hope my recipes will be used throughout all kitchens and will provide each experienced or new cook with the confidence to always want to throw their guests the best dinner parties.”

Conradt not only shares mouth-watering recipes, but she also provides how to be safe in the kitchen when cooking these dishes. Each recipe is handmade for any skill set and accompanied with delicious photographs.

Ultimately, “Eat & Play the Part” will introduce wonderful new recipes to get readers excited to entertain their guests. By the end of the book, they will have a collection of new go-to meals that will show them that entertaining, and cooking can be a blast.

“Eat & Play the Part: Entertaining with the Flair”
By Nicole Conradt
ISBN: 978-1-4897-1475-6 (softcover); 978-1-4897-1474-9 (hardcover); 978-1-4897-1473-2 (electronic)
Available at LifeRich Publishing

About the author
Nicole Conradt is an accomplished cook and baker. She holds two professional cooking degrees from Epicurean Culinary Arts School in Los Angeles and Le Cordon Bleu Culinary Arts College in Hollywood. During her professional career, she has enjoyed assisting as an entertainment food stylist on several talk shows, including The Ellen Show, The Talk and Conan O’Brien. She is currently a personal chef catering to clients all over L.A. as well as working as a professional hand model. Growing up in small-town Nebraska, Conradt, at the age of 14, worked in a professional restaurant making pizza dough, baking pizzas and making pasta dishes. She has countless hours in the kitchens with her friends and family, where her love of food and entertaining was even more inspired. Conradt works with a fiery finesse and precision that consistently displays a passion for top-notch entertainment and what to make for the occasion.

Stags Leap District Winegrowers Announces Esteemed Culinary Partners for Vineyard to Vintner, April 22-24, 2022

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NAPA, CALIF. (PRWEB) – Offering even more reasons to attend its signature gathering, Stags Leap District Winegrowers today announced the roster of elite chefs and culinary partners for the 2022 Vineyard to Vintner weekend. The annual celebration brings Cabernet Sauvignon enthusiasts together with vintners, winemakers and principals for exclusive tastings, in-depth education and exquisite meals. This year’s event will be held Friday through Sunday, April 22 to 24, 2022.

“While renowned wines and rare library offerings take the spotlight throughout the weekend, guests will also be treated to an array of opulent menus designed to beautifully complement the power and grace of Stags Leap District varietals,” said Nancy Bialek, Executive Director of Stags Leap District Winegrowers. “We’re thrilled to welcome some of the region’s most exciting chefs to Vineyard to Vintner this year.”

Culinary partners include Michelin-starred and Wine Spectator Award-winning chef Ken Frank of La Toque; chef Daniel Gomez, who has more than 15 years of experience at Michelin-starred restaurants including The French Laundry and Cyrus; cookbook author and acclaimed Napa Valley chef Peter Hall; Top Chef finalist and fan favorite Casey Thompson of the newly opened Folk Table restaurant; chef, restaurateur and author Tanya Holland of Brown Sugar Kitchen fame; executive winery chef Travis Westrope of Stag’s Leap Wine Cellars, along with Elaine Bell Catering; and Tracy and John Anderson, proprietors of Woodhouse Chocolates in St. Helena.

Featured Vineyard to Vintner Culinary Highlights:
Library Wine Dinners: Friday, April 22 // 6:30PM – 10:00PM

  • An Illuminating Wine and Food Experience with Chef, Author and Restaurateur Tanya Holland, hosted at Chimney Rock Winery with Shafer Vineyards and Quixote Winery
  • Homegrown: An Exploration of Fine Wines and Farm-to-Table Dining in Stags Leap District with Chef Casey Thompson, hosted at Regusci Winery with Lindstrom Wines and Stags’ Leap Winery
  • NOLA in Napa with Chef and Author Peter Hall, hosted at Silverado Vineyards with Cliff Lede Vineyards and Ilsley Vineyards
  • A Feast of Legendary Wine and Food with Chef Travis Westrope and Elaine Bell Catering, hosted at Stag’s Leap Wine Cellars with Pine Ridge Vineyards, Malk Family Vineyards and Baldacci Family Vineyards
  • An Evening Under the Stars with SLD’s Pioneering Families with Chef Daniel Gomez, hosted at Taylor Family Vineyards with Clos Du Val and Steltzner Vineyards

Vintner-Hosted Gala Luncheon and Appellation Collection Preview: Saturday, April 23 // 12:30PM – 3:00PM at Stags’ Leap Winery.

Guests, vintners and winemakers will join in a celebratory champagne welcome followed by a strolling lunch prepared by Michelin-starred and Wine Spectator Award-winning chef Ken Frank of famed Napa Valley restaurant La Toque, along with specialties from Tracy and John Anderson of Woodhouse Chocolates of St. Helena. Vintners will showcase critically acclaimed wines as well as a sneak preview of the Stags Leap District 2019 Appellation Collection Cabernet Sauvignons, scheduled for release in October 2022.

The full Vineyard to Vintner weekend also comprises “Digging Deeper: Vineyard Walks, Talks and Tastings,” on Saturday, April 23, and “Savor SLD,” exclusive winery tasting experiences, on Sunday April 24. Guests will have the chance to fully explore the region while tasting wines and meeting with vintners from 16 famed properties, including Baldacci Family Vineyards, Chimney Rock Winery, Cliff Lede Vineyards, Clos Du Val, Ilsley Vineyards, Lindstrom Wines, Malk Family Vineyards, Pine Ridge Vineyards, Quixote Winery, Regusci Winery, Shafer Vineyards, Silverado Vineyards, Stag’s Leap Wine Cellars, Stags’ Leap Winery, Steltzner Vineyards, and Taylor Family Vineyards.

Tickets, Schedule and Additional Information
A limited number of tickets remain available and can be purchased at http://www.stagsleapdistrict.com/V2V. The Friday through Saturday experience (April 22-24, 2022) is $1,200 per person, which includes the entire weekend’s offerings. Visit http://www.stagsleapdistrict.com/V2V for the full schedule and other details.

About Stags Leap District Winegrowers
The Stags Leap District Winegrowers is a non-profit association of vintners and growers united by the mission of enhancing the reputation of the appellation and its wines and sharing its quality with the wine-loving world. The SLDWA is comprised of 16 wineries and 9 grower members. Wineries include: Baldacci Family Vineyards, Chimney Rock Winery, Cliff Lede Vineyards, Clos Du Val, Ilsley Vineyards, Lindstrom Wines, Malk Family Vineyards, Pine Ridge Vineyards, Quixote Winery, Regusci Winery, Shafer Vineyards, Silverado Vineyards, Stag’s Leap Wine Cellars, Stags’ Leap Winery, Steltzner Vineyards, and Taylor Family Vineyards. To learn more about the Stags Leap District, please visit stagsleapdistrict.

com or find the Association on Facebook.com/StagsLeapDistrict, Instagram.com/StagsLeapAVA and Twitter @StagsLeapAVA.

PAGE AND PAIRING DELIVERS THE PERFECT READ, THE PERFECT WINE, AND THE PERFECT BITE CURATED FOR YOUR PLEASURE

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A truly good book can transport readers to another world. Page & Pairing brings that world to readers, introducing a special flavor—literally—to the reading experience.
Sent weekly to subscribers’ inboxes, Page & Pairing matches a good read with a recipe and wine that complement the book’s plot so readers can create a full experience around a book, whether they’re reading solo or with friends.
“Page & Pairing is proving to be just the thing that readers want right now: a moment to get lost in a great book while sipping a great wine, made even better by a brand-new recipe. It’s a hectic world we’re living in, but these three things prove to be a perfect escape for readers across generations. We wanted to make the moment less aspirational and more accessible, by gifting the whole package — and more — to our subscribers,” says Kristin Fritz, Editor of Page & Pairing.

Highlighting thrillers and literary fiction that span diverse perspectives, the Page & Pairing newsletters include everything a reader needs to dive deep into a book, including a complete recipe and bonus content related to the book.

Recipes are exclusively excerpted from some of the most sought-after new cookbooks so subscribers also get to explore new chefs, and wine selections include both red and white varietals from across the globe.

The Page & Pairing editorial team collaborates directly with the featured authors, sharing with its readers insights into their creative process and recommendations direct from the author. The email also includes discussion questions to ponder with friends or book club members.

To begin enjoying this decadent approach to reading, visit www.pageandpairing.com.
Readers can get a taste of the content and further peruse the Page & Pairing offering by viewing an archived newsletter at this link for a sample of the pairings and this link for bonus content.

About Editor Kristin Fritz

Kristin Fritz, a longtime digital content editor and strategist, spearheads the curation of content for Page & Pairing. A lifelong reader and fourteen-year publishing industry veteran, Kristin’s favorite conversations begin with, “Have you read anything great lately?” Those same conversations often continue over great wine and delicious food – both of which she enthusiastically explores through conversation, research, practice, and consumption. 

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.)

Love in the Mix: A Cookbook for Romance Readers

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SYRACUSE, N.Y. (PRWEB) J- Authors Leslie Hachtel and Nikki Brock teamed up to support ProLiteracy by collaborating on a cookbook anthology of beloved family recipes from prominent romance authors.

Love in the Mix: A Cookbook for Romance Readers features recipes from romance authors like Kristan Higgins, Lorraine Heath, Collette Cameron, J. Kenner, Dee Davis, Sharon Sala, Tracy Brogan, and Lori Wilde.

Within the pages of Love in the Mix you’ll find recipes from around the world, with anecdotes from the authors about the meaning of the recipe.

Published by ProLiteracy the cookbook will be available for purchase during ProLiteracy’s Great American Book Sale, September 20-26, 2021. After the sale it will be available on Amazon and other major online book retailers.

Sale proceeds from Love in the Mix: A Cookbook for Romance Readers will support the mission of ProLiteracy. Additionally, all funds raised during ProLiteracy’s Great American Book Sale will be directed to ProLiteracy grant programs including National Book Fund and Mobile Learning Fund.

“Nothing is as vital to a successful and enriched life as the ability to read and, as romance writers, no one appreciates this skill more. ProLiteracy has worked for decades to provide the opportunity for people to become literate,” said Authors Leslie Hachtel and Nikki Brock. “We came up with the idea for a Cookbook Anthology to raise money for this valuable pursuit, hoping those who read our books will appreciate some of our history in the kitchen and we look forward to seeing what impact the proceeds of this book will bring.”

“Romance authors have held ProLiteracy dear for decades, so we are thrilled to be working with Leslie Hachtel and Nikki Brock on this unique and creative Anthology” said Senior Director of Development for ProLiteracy, Lara Pimentel. “Collaborating on this project gets the word out about our mission while raising funds that will have a lasting impact on learners and local literacy programs, at a critical time.”

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About ProLiteracy

ProLiteracy is the largest adult literacy and basic education nonprofit membership organization in the nation. ProLiteracy is the leader in adult literacy content development, programs, and advocacy for more than 60 years. ProLiteracy works with its member organizations to help adults gain the reading, writing, math, English, and digital skills they need to be successful. ProLiteracy advocates on behalf of adult learners and the programs that serve them, provides training and professional development, and publishes materials used in adult literacy and basic education instruction. ProLiteracy has 1,000 member programs in all 50 states, and works with 21 nongovernmental organizations in 35 developing countries. For more information, visit ProLiteracy.
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“How to Stuff in Italian” – a collection of family recipes passed down through a long line of Sicilian cooks

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MEADVILLE, PA. (PRWEB) – “How to Stuff in Italian”: a delicious collection of family recipes. “How to Stuff in Italian” is the creation of published author S. Gary Polozola, a native of Baton Rouge who currently resides in Arlington, TX with wife, Kathy. Polozola earned a Juris Doctorate degree from Texas A&M School of Law and an MBA from Southeastern Louisiana University. The author recently retired from practicing immigration law in the Dallas/Fort Worth area.

Photo credit: Wallpaper Top Free

Polozola shares, “One of six children born and raised in Baton Rouge, Louisiana, S. Gary Polozola grew up with an appreciation of his faith, family, and food all wrapped in a Sicilian tradition. In the years before his recent retirement from the practice of Immigration Law, he began researching his ancestry which now numbers over 70,000 relatives back to the 1200s. Along the way, he amassed a large trove of family photographs, documents, and recipes. Reviewing the recipes, he noted that the most common thread was that of dishes that were not only uncomplicated but stuffed something—an eggplant, a noodle, a steak, seafood, and just about anything that could hold a filling, even dessert. So after culling through the hundreds of family recipes, he selected the ones he liked the most, and this cookbook, How to Stuff in Italian, was born.”

Published by Christian Faith Publishing, S. Gary Polozola’s new book is the result of years of family research and a passion for cooking.

The author shares a diverse collection of favorite family recipes for readers to enjoy with their loved ones.

View a synopsis of “How to Stuff in Italian” on YouTube.

Consumers can purchase “How to Stuff in Italian” at traditional brick & mortar bookstores, or online at Amazon.com, Apple iTunes store, or Barnes and Noble.

Newest Book from Dr. Livingood Tackles Making Food Simple – Limited Time For Free

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LOS ANGELES (PRWEB) – Dr. Livingood has unveiled that his newest book, ‘Make Food Simple’, is now available for free directly from the man himself. ‘Make Food Simple’ includes over 100 recipes that will help readers maintain a healthy and easy-to-execute diet that doesn’t rely on conventional fads like Keto or Paleo, and instead hones in on fundamentals. While still a best-seller on Amazon, this limited offer is designed to help get the book into more hands, so more people can experience real health.

Livingood’s book includes recipes he utilized when his father encountered health difficulties. Despite treatments, Livingood saw his father’s health issues only being covered up by temporary fixes, and sought to identify the root causes within his lifestyle.
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By dictating some of his father’s lifestyle choices, Dr. Livingood was able to help him return to dancing, biking, and even working after several years of compromised health.

Livingood operates a health clinic in North Carolina, and has been for over a decade now, helping over 200,000 people both online and in person. This book is a means for him to distribute his life-changing advice to people across the country and the world, and his limited time offer is his latest way of doing just that. Those who cover the cost of shipping of Make Food Simple can get the book at no additional cost, which is less than the book is priced at on Amazon.

“I’m thrilled to be able to offer my book to more people, because I really do want to help them improve their health,” said Livingood. “The American healthcare system can be daunting, and many people don’t feel like they have any control over their well-being, so I want to change that. By making the book available for free, I’m trying to help convince people that this isn’t a for-profit scam; I just want them to have real health.”

This offer does not include any gimmicks, subscriptions, or rebates. Those who are unsatisfied with the quality of the book can request a refund for their payment, and will still be able to keep the book, as part of Livingood’s “You’ve Gotta Be Crazy” guarantee.

Dr. Livingood operates a local clinic and also is the author of several books including Livingood Daily and Make Food Simple, which are Amazon bestsellers. In his work he has helped countless patients experience real health without the need for medication, all with disciplined and easy to maintain lifestyle choices. His website is available at livingooddaily.com.

Hawai‘i International Film Festival (HIFF) Presented By Halekulani Unveils Inaugural 2021 HIFF Eat.Drink.Film Series

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HONOLULU (PRWEB) – The Hawai‘i International Film Festival (HIFF) presented by Halekulani, continues their re-imagined 2021 Spring Showcase edition with the launch of the third mini-fest in the series, EAT. DRINK. FILM. an expansion of HIFF’s popular Eat. Drink. Film. program presented as part of the annual Fall Festival. Eat. Drink. Film. will run June 10th-20th, and will feature culinary films from around the world including dramatic features and documentaries. The program will feature 6 feature films & 4 short films along with filmmaker Q&As, live virtual foodie events, and special partnerships with local restaurants. Highlights include:

CRIOLLO, documentary feature directed by Pablo Banchero, follows Uruguayan chef Hugo Soca as he takes the audience through the heart of Uruguay’s rich culinary traditions.

The International Premiere of FOOD LUCK, directed by Jimon Terakado. Many are calling this Narrative Feature a cinematic love letter to Japanese grilled beef.

The United States Premiere of MIO’S COOKBOOK, directed by Haruki Kadokawa. This gorgeous period piece set in early 1800’s Japan, follows young Osaka-native Mio as she tries to infiltrate the Edo restaurant scene.

Virtual Panel program: THE SHEROES OF THE KITCHEN a special conversation with women chefs and food activists from Hawai‘i to discuss their careers in one of the nation’s most exciting culinary scenes, as well as issues involving gender parity, workers rights, food sustainability, the many challenges faced in the wake of a global pandemic, and the future trends of an industry in crisis. The panel will include Chef Leanne Wong (Top Chef, Koko Head Cafe, Pioneer Inn) and will be moderated by Martha Cheng (Food editor, Honolulu Magazine, Author of THE POKE COOKBOOK).

“HIFF is proud to present this multi-day feast celebrating exceptional culinary cinema from various nations,” says HIFF Executive Director Beckie Stocchetti. “This showcase spotlights the stories of nourishment beyond the plate and reminds us that what we consume (both food and film) matters. As we work to rebuild a sustainable landscape in Hawai’i, HIFF is partnering with local restaurants and providers to spotlight our diverse and remarkable culinary industry here in the islands.”

Current restaurants and providers include Bitesquad, Kamitoku Ramen, Kokua Market and Shokudo. Stay tuned for additional partners in the coming weeks.

The HIFF Showcase Series will end the season with VIVE LE CINEMA, a celebration of the latest films by emerging filmmakers in French cinema. Festival Passes and individual ticket purchases available online at hiff.org. Follow HIFF on Instagram and Facebook for more information.

2021 HIFF Showcase Series

CRIOLLO
Uruguay 2020
Director: Pablo Banchero
Documentary Feature
Hawaii Premiere
Raised on his grandmother’s cooking, celebrated Uruguayan chef Hugo Soca takes us through the heart of his nation’s rich culinary traditions—from homemade wine to Pampas barbecue to simmering fish stew and all points in-between—in this mouth-watering, joyous celebration.

FOOD LUCK
Japan 2020
Director: Jimon Terakado
Narrative Feature
International Premiere
Food writer Yoshito grew up with his single mother who ran a yakiniku restaurant after his father died. But since the closure of the restaurant, he has become estranged from his mother, and from yakiniku. When he is given an assignment to cover yakiniku for a new online magazine, it stirs up both his love for this grilled meat delicacy, and secrets from his past. Directed by actor/comedian and popular food critic Jimon Terakado, FOOD LUCK is a love letter to Japanese grilled beef.

HER NAME IS CHEF
United States 2020
Director: Peter Ferriero
Documentary Feature
Hawaii Premiere
Her Name is Chef showcases the stories of six amazingly talented, inspiring, females of the kitchen. Each share their triumphs in cutting through the clichés of the restaurant industry, and explore how they broke down the doors to ‘earn’ the title of Chef. Host Leia Gaccione sits down with Elizabeth Falkner, Fatima Ali, Hillary Sterling, Esther Choi, Juliet Masters, and Caroline Schiff. They open up their hearts and minds to the world, leaving no stone unturned.

MEAT THE FUTURE
Canada 2020
Director: Liz Marshall
Documentary Feature
Hawaii Premiere
Meat the Future is a timely documentary about “cultivated meat”, a food science that grows real meat from animal cells in a controlled environment, free from disease and infection; a revolution in food production, proposing a sustainable way to feed the world in the future – without the need to breed, raise and slaughter animals. At the forefront of this urgent new frontier is cardiologist Dr. Uma Valeti, the co-founder and CEO of Memphis Meats, one of the leading start-ups in the field. From a meatball which cost $18,000 per pound in 2016 to the world’s first “clean” chicken fillet in 2017 for half the cost, the film follows Valeti over three years as the cost of production continues to plummet, and consumers eye the birth of this industry.

MIO’S COOKBOOK
Japan 2020
Director: Haruki Kadokawa
Narrative Feature
United States Premiere
Early 1800’s Japan. Young Osaka-native Mio finds herself estranged from her hometown and her best friend Noe when her parents die tragically. Years later, after being taken in by a local restaurateur, she finds herself cooking at a soba shop in Edo. It’s not long before it becomes clear that she is a masterful chef, quickly creating a sensation in town, and unknowingly connecting her with Noe (now a famous courtesan). However, challenges abound for a young woman trying to infiltrate the Edo restaurant scene.

SEXUAL DRIVE
Japan 2021
Director: Yoshida Kota
Narrative Feature
North American Premiere
Three short stories about sex, aphrodisiac foods and secret desires. In part one, Natto, named after the fermented soybean dish, wiley food obsessed Kurita visits designer Enatsu purporting to be in an affair with the latter’s wife Masumi. In Mapo, named after the Chinese tofu dish, Kurita asks Akane, the woman who used to bully him, to hit him with her car. And in Ramen, Kurita infiltrates the adulterous affair between married Ikeyama and Momoka.

SHORTS PROGRAM

BLOODLINE
United States | 27M
Directors: James Q Chan, Santhosh Daniel
An intimate profile by directors James Q. Chan (Forever, Chinatown) and Santhosh Daniel of Vietnamese-American chef, Tu David Phu, and the evolution of his culinary aesthetic—borne from a bloodline that traces back through childhood and his family’s unspoken history of war, and set within a conversation of image-making and cultural bias, or how preferences for food often mirror our perceptions, and prejudices, of people.

FARMING SLOWLY
United States | 8M
Director: Anthony Newen
Catherine Nguyen is a passionate young Vietnamese-American woman farmer who rejects the industrial mono-crop way of growing food, and focuses on traditional and natural ways. Her philosophy that we should slow down, build a community around our food, and do it organically can help us live a happier, healthier, and more engaged life.

CHEF MAVRO’S ALOHA
United States | 27M
Take a deep dive into the remarkable cooking style of the James Beard award winner and one of the pioneers of Hawai‘i’s famed pacific culinary movements, Chef Mavro.

FAMILY INGREDIENTS: WISCONSIN
United States | 25M
Valerie Kaneshiro, a mixture of Japanese and Native American, was raised on the Lac Courte Oreilles Ojibwe reservation in Wisconsin, her mom’s ancestral home. Forced to leave her home at 15, disconnected from her Indian roots she so loved, Valerie tells a story of loss and rediscovery and all the lessons learned while sharing an ingredient to a cultural dish found in Wisconsin and Hawai‘i.

Virtual Panel Discussion
THE SHEROES OF THE KITCHEN
Inspired by the documentary HER NAME IS CHEF, which spotlights six bad-ass, inspiring, sheroes of the kitchen, this free HIFF virtual panel will invite womyn chefs and food activists from Hawai‘i to discuss their careers in one of the nation’s most exciting culinary scenes, as well as issues involving gender parity, workers rights, food sustainability, the many challenges faced in the wake of a global pandemic, and the future trends of an industry in crisis. The panel will include Chef Leanne Wong (Top Chef, Koko Head Cafe, Pioneer Inn) and will be moderated by Martha Cheng (Food editor, Honolulu Magazine, Author of THE POKE COOKBOOK).

EAT.DRINK.FILM. Fest: June 10-20
VIVE LE CINEMA: July 8-18

Event Listing
What: 2021 HIFF Showcase Series (April 15, 2021 – July 31, 2021)
INDIGENOUS LENS powered by Pacific Islanders in Communications: April 15 -25
J-FEST: May 13 – 23
EAT.DRINK.FILM. Fest: June 10-20
VIVE LE CINEMA: July 8-18

Festival Passes and individual ticket purchases available online at hiff.org.

http://www.HIFF.org
Facebook: https://www.facebook.com/HIFFHAWAII/
Twitter: @HIFF
Instagram: @HIFFHawaii

Tickets
All Series Pass (includes all 4 series)
Early Bird $120 General | $100 Member
Regular $150 General | $120 Member

Individual Series
$45 Regular | $40 Member

Individual Tickets
$8 General | $6 Member

About Hawai‘i International Film Festival presented by Halekulani (HIFF)
Established in 1981, the Hawai‘i International Film Festival is a non-profit organization dedicated to the advancement of cultural exchange and media in the Pacific Rim. HIFF is a premier international film event that has won the praise of international filmmakers, scholars, educators, governments, programmers and film industry leaders across the globe. HIFF’s programming has two particular mandates: to be a festival of record for emerging films from Asia, the Pacific, and North America and to present the top festival films from around the world, annually screening films from over 45 countries. HIFF Industry and HIFF VR presents content and panels in the fields of film, music, virtual reality, and new media entertainment. These transmedia programs reflect HIFF’s commitment to exhibiting innovative creative content coming from the Asia Pacific Rim. Visit hiff.org for more information.

HIFF’s key presenting sponsor is Halekulani Corporation and major sponsors are: Hawaiian Airlines, and Middle Management.

The 1st Annual Women in Food and Farming Festival Kicks Off in New York’s Hudson Valley May 8-9

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STONE RIDGE, N.Y. (PRWEB) – On May 8th and 9th, 2021 (Mother’s Day Weekend), EscapeMaker.com will present the 1st Annual Women in Food and Farming Festival at Stone Ridge Orchard in the Hudson Valley of New York State – 2 hours outside of New York City in Ulster County.

The 2-day-long hybrid live/virtual event will honor women-owned farms, businesses, and entrepreneurs in the food and craft beverage industries. The May 8th live farmers market will host dozens of vendors with products ranging from cakes and cookies to fresh veggies to honey and hot sauce to teas, hard ciders and spirits – all locally sourced and produced and for sale to the public. There will also be a craft beverage tent for on-site beverage purchases.

Mask wearing is required, and although the live farmers market will take place on the expansive 115-acre farm and orchard, attendance will be capped and procedures in place to adhere to all COVID-19 safety protocols and social distancing.

Additionally, for those not able to attend in person, there will be a virtual experience on May 9 of over 25 online tours, demos, and educational presentations on various topics for the public and trade by industry professionals, including Food Network television personalities Chef Maneet Chauhan (“Chopped” judge and Culinary Institute of America alumnus) and Chef Judy Joo, (the host of “Korean Foods Made Simple” and Iron Chef UK). Other presenters of note include the prolific author and activist and former presidential candidate Marianne Williamson on “Food & Connection.”

Local changemaker speakers include renowned cidermaker and Breezy Hill Orchard farmer, Elizabeth Ryan with a “Hard Cider Tour,” leading entrepreneur Liz Neumark of Great Performances and the Sylvia Center with a “Farm-to-Fork Tour of Katchkie Farm,” and author and expert reporter Amy Wu on the latest in “Women in AgTech.”

Presented by EscapeMaker and Fulton Stall Market, the farmers market and the virtual event is sponsored by The New York Cider Association, Cabot Creamery, Hudson Valley Farmhouse Cider, SnapDragon & RubyFrost Apples, The Diamond Mills Hotel Saugerties, Doorstep Market, VisitIthaca.com, and SullivanCatskills.com, with media partners like Heritage Radio, Edible Hudson Valley and Edible Manhattan.

The event encourages women consumers and entrepreneurs from across the food and farming industries, hospitality service members, chefs, restaurateurs, winemakers, craft beverage producers, local agritourism destinations, and lodging operators to attend, shop, taste, learn and participate – either in person or virtually. A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

“Now more than ever in this COVID age, women are being forced to leave the workforce in droves. Local food systems are breaking down, and local agritourism is suffering. We’ve got to dig deeper to find solutions, says Caylin Sanders, President of EscapeMaker.com. “A dream of mine for many years, this event will have a live farmers market at the beautiful Stone Ridge Orchard for shoppers to make conscious buying decisions to support women – the perfect fertile ground for new tastes, trends, and new local culinary trip ideas. Plus, it will also virtually bring together women online from all sectors within the industry to empower and inspire each other.”

Women vendors, farmers, producers, and speakers will be featured in two ways:

  • Saturday, May 8: LIVE OUTDOOR NEW YORK STATE FARMERS MARKET:

Local foods and beverages from women producers and farmers will be for sale to the public, and prize raffles will be held from 11am-4pm at Stone Ridge Orchard. Attendees will receive a to-go swag bag of local products to eat separately at socially distanced picnic tables or 10ft field pods. They can also get info about local agritourism farm escapes and farm-table restaurants, wine, distillery, and cidery trails. Social distancing protocols will allow consumers to watch demos and browse and shop for gifts. Entrepreneurs can gather info about MWBE certification, training, grants, and funding opportunities to either start-up or grow their businesses. A brief kick-off introduction will highlight the importance of celebrating women in business and creating opportunities for growth in the agriculture, food and craft beverage, and agritourism sectors.

  • Sunday, May 9: ONLINE VIRTUAL EVENT – ON-DEMAND:

The virtual event will offer tours, online presentations and workshops of interest to the public and also budding entrepreneurs. Topics to include –

  • Cooking demos
  • Farm tours
  • Food justice and policy
  • Craft beverage trends
  • Food and connection
  • Holistic nutrition
  • Foraging
  • Farming in the COVID age
  • Social media tips for food businesses
  • Adding glamping to a farm
  • Women cookbook authors
  • Women chef and farmer spotlights

“Women empowerment is a priority at Fulton Stall Market, where our goal is 80% of products from women farmers and producers,” says Bob Lewis, FSM’s Public Market Advisor and co-founder of New York City’s Greenmarket, 45 years ago. We’re excited to have the chance to honor their accomplishments during this event, inspire the next generation, and foster the upstate-downstate local food system connection.”

TICKETS: A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

  • Students 21 and Under: FREE on May 8 only
  • ALL-ACCESS PASS: $25 and includes live market access and a swag bag of samples on May 8 and virtual event access on May 9. The first 100 registrants will get a free gift box of cheese from Cabot Creamery delivered to their doors.
  • VIP PASS: $75 and includes live market access and a swag bag of samples and an exclusive live orchard walk and talk with Stone Ridge Orchard farmer Elizabeth Ryan and cider tasting flight under a 300-year old oak tree on May 8, plus virtual event access on May 9.

A portion of the proceeds benefits the Food Bank of the Hudson Valley. For tickets and info on the live farmers market and virtual events on May 8-9, visit http://www.womennourish.com.

MY LIFE IN GLUTTONY: A CULINARY ADVENTURE

by

JACKSONVILLE BEACH, FLA. (PRWEB) – Our fascination with food was confirmed on April 19, 1993 when Americans were introduced to the Food Network. Along with increased numbers of celebrity chefs and food-oriented reality television shows, there’s been an ever-growing demand for cookbooks and culinary storytelling.

In his latest book, My Life in Gluttony: A Culinary Adventure, Jeffrey Spear confesses “Living to eat is no longer an admission of gluttony or a problem with self-control. It has, in fact, become a badge of honor.
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” With this in mind, Spear gives readers a glimpse into his lifetime of culinary obsessions sparked by a willingness to eat just about anything and a job that takes him to some remarkable destinations around the world.

While his adventures in Malawi, Georgia, and Guyana are a bit off the beaten path, Spear also includes culinary encounters right here in the U.S. Readers will find Spear’s obsession with hot dogs in New York and flourless chocolate cake in Washington DC as compelling and engaging as his discovery of char-grilled mouse in Malawi and bunny chow in South Africa.

Over 306 pages, starting from his childhood home in Maryland to exotic destinations around the world including Ghana, Lebanon, Serbia, Hawaii, Paris, Russia, Montenegro, Buenos Aires, and Malawi (grilled mouse is a roadside treat), Spear describes the foods that made indelible impressions along the way. Including 96 crowd-pleasing and easy-to-follow recipes, from the familiar to the esoteric, this book is a gastronomic delight.

My Life in Gluttony is available nationwide on Amazon.com

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ABOUT THE AUTHOR
Jeffrey Spear is an accomplished visual artist, graphic designer, cookbook author, food stylist, television personality, journalist, and cook. He is also a globally recognized food marketing consultant working with growers, manufacturers, chefs, and restaurateurs on every continent except Antarctica; helping them develop and introduce a wide variety of ingredients and brands to buyers around the world. Along the way, he also writes about food for a variety of trade and consumer magazines and online publications.

It goes without saying that Spear is exceptionally well travelled. He has enjoyed countless exotic and intriguing culinary encounters, most recently in Palestine, Malawi and the country of Georgia. He derives his greatest pleasures from everything and anything associated with food. Whether he’s eating, writing, or talking about it, wandering the aisles in a grocery stores, or preparing lavish dinner parties, food is his idea of a really good time.

My Life in Gluttony – A Culinary Adventure is his third and most ambitious cookbook preceded by The First Coast Heritage Cookbook and Yum! Tasty Recipes from Culinary Greats.

When not engaged with food, Jeffrey can be found relaxing on the sand, reading a good book, swimming in the surf, watching the passing wildlife, and enjoying the sun in his hometown of Jacksonville Beach.