Love in the Mix: A Cookbook for Romance Readers

July 28, 2021 by evebushman

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.org. You can follow us on Facebook, Twitter, Instagram, and LinkedIn.

“How to Stuff in Italian” – a collection of family recipes passed down through a long line of Sicilian cooks

July 27, 2021 by evebushman

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

July 4, 2021 by evebushman

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. 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

June 6, 2021 by evebushman

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

April 28, 2021 by evebushman

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

September 12, 2020 by evebushman

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.” 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.

New Cookbook Says Let’s Brunch – Celebrate the Best Meal of the Week

August 30, 2020 by evebushman

We are becoming a “brunch culture.” Be it brunch à deux, a brunch buffet, or a group of friends hanging out on the patio via Zoom eating frittatas and drinking Bellini’s, it is a concept that is here to stay! Chef Belinda Smith-Sullivan brings all these flavors and feelings together in her new cookbook, LET’S BRUNCH: 100 Recipes for the Best Meal of the Week. Lend a little Southern hospitality to your brunch menu with Chef Belinda’s flavor-packed recipes for breakfast and brunch, including front porch-worthy libations.

Photo from Chef Belinda’s Facebook page.

Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Chef Belinda’s southern flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations.

“In my opinion, brunch is the most creative meal because there are no rules—as menu offerings can range from a full array of breakfast items to steak and potatoes and everything in between,” Chef Belinda states.

In LET’S BRUNCH Chef Belinda offers up some of her tastiest dishes yet. With 100 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations. Explore some of her tastiest dishes yet with brunch menu ideas like:

–   Collard Green and Rice Casserole served with Honey Pepper Bacon
–   Ramp Biscuits
–   Panettone Grand Marnier French Toast
–   Bacon Deviled Eggs
–   Salmon-Asparagus Quiche
–   Grit Cake, Collard, and Pulled Pork Sammie
–   Breakfast Macaroni and Cheese
–   Seafood and Chicken Paella
–   Red Velvet and Pecan Waffles with Fried Chicken
–   Black Walnut-Cardamom Pound Cake
–   Croissant, Pear, and Chocolate Bread Pudding
–   Pomegranate Mimosa
–   Chef Belinda’s Creole Mary

There is no end to where this “brunch culture” is taking us! Whether it’s to honor Mother’s Day, a cooking break during the holidays, or to sweep away the cobwebs of a long week during a pandemic, brunch just might become the new party. Celebrate it!

BELINDA SMITH-SULLIVAN is a chef, author of Just Peachy, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University and writes a monthly column for South Carolina Living. She also is featured on South Carolina Living’s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier. She lives in Trenton, South Carolina.

These recipes can be reprinted with the following credit:
RECIPES FROM LET’S BRUNCH BY BELINDA SMITH-SULLIVAN

Brie, Fig, and Walnut Crostini
Serves 6-10

Good but not complicated—this is the perfect appetizer for a brunch or party. Substitute goat or blue cheese instead of brie or make a combination of the three.

1 French baguette, sliced
1⁄2 inch thick diagonally
1⁄4 cup Garlic-Infused Olive Oil (see recipe below)
1⁄2 pound wedge brie cheese,
room temperature
1⁄2 cup fig preserves
1⁄2 cup coarsely chopped
toasted walnuts
Honey, for drizzling

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

Place bread slices on baking sheet and brush with olive oil on both sides. Toast in the oven until brown on both sides, about 5 minutes per side.

Spread each crostini with brie, followed with a dollop of fig preserves and sprinkling of walnuts. Arrange on a serving tray and drizzle with honey.

Breakfast Steak and Eggs on Asparagus Spears
Serves 2

Whether its slices of leftover steak from the night before or a special 5-ounce breakfast cut from the butcher, steak and eggs is a hearty breakfast choice that will get you through the day. And the bonus is that you only need to use one skillet for the entire meal.

2 tablespoons Garlic-Infused Olive Oil, divided (see recipe below)
10 to 12 asparagus spears (about 1 pound), trimmed
Kosher salt, to taste
Freshly ground black pepper, to taste
2 (5-ounce) steaks, of choice
Freshly ground grains of paradise or favorite steak seasoning, to taste
4 large eggs
1⁄2 teaspoon chopped fresh chives
Dash of Tabasco sauce
1⁄2 tablespoon unsalted butter
1⁄4 cup grated cheddar cheese
Sliced heirloom tomatoes, for garnish
Chopped fresh chives, for garnish

In a cast iron skillet, heat 1 tablespoon olive oil over medium heat. Season asparagus with salt and pepper and cook until tender, turning occasionally, 8–10 minutes. Remove to a platter and keep warm. Add remaining olive oil to the same skillet. Season steak with seasoning and cook for approximately 2 minutes on each side to desired doneness. Remove from pan, tent with foil, and let rest for 5 minutes.

Meanwhile, prepare eggs. In a medium bowl, whisk together eggs, chives, Tabasco, salt, and pepper. Wipe out the same skillet and melt the butter over medium heat. Gently scramble eggs to just under the desired doneness and remove skillet from heat. Fold in cheese. It is better to undercook the eggs than overcook, as they will continue to cook from the heat of the skillet.

To serve, arrange half the asparagus spears on 2 individual plates. Place steaks on top of asparagus, followed by eggs on top of the steak. Fan tomato slices on each side of plates and garnish with chives.

Garlic-Infused Olive Oil
MAKES 1 PINT (2 CUPS)

Garlic-Infused Olive Oil is a timesaver in the kitchen and so easy to make. No more bits of minced garlic to bite into in your homemade salad dressings or on your roasted veggies. Basically, use in any recipe requiring both garlic and olive oil—which there are many. This will become a staple in your kitchen!

large head garlic, peeled
1 pint extra virgin olive oil

In a medium saucepan over medium-low heat, add garlic and oil. Let simmer slowly for 20–30 minutes. Remove from heat and cool to room temperature.

In the meantime, sterilize storage jar in a 275-degree oven for 20 minutes. When olive oil is cool, strain into jar and seal. Oil will last 2–3 months in the refrigerator. Be sure to properly label and date before storing.

Savor Santa Barbara’s Epicurean Experiences at Home

May 20, 2020 by evebushman

SANTA BARBARA, CALIF. (PRWEB) – Talk about a moveable feast. Santa Barbara’s enterprising tastemakers have adapted their offerings to bring a taste of “The American Riviera” to homes everywhere. It’s the next best thing to travel for food and wine lovers who are yearning to explore beyond the confines of their kitchens.

Photo from SBC Facebook page.

Think you’ve seen all the virtual offerings on the planet? Think again. Wine 101 with cats. Cheese board how-tos. A podcast you can toast to. Celebrity appearances. Read on for the clever ways Santa Barbara South Coast’s world-class winemakers, chefs and mixologists have conspired to enliven your days and nights.

EPICUREAN WORKSHOPS

Slate Catering recently launched virtual live-streaming cheese and charcuterie board workshops—an excuse to bring friends, co-workers and family together while miles apart. Workshop attendees are guided on how to style their very own grazing platters at home. Info: https://slatecatering.com/workshops
Eat This Shoot That! offers Virtual Foodie Adventures featuring live cooking and cocktail classes with Santa Barbara’s award-winning chefs and mixologists, along with smartphone photo tips to make Insta friends extra jealous. Info: https://eatthisshootthat.com/virtual-foodie-adventures-2/
Learn from celebrity chef Cat Cora’s (“Iron Chef”) free CORA-ntine Cuisine classes on Instagram and just say “#ForktheVirus!” Many were filmed in her Santa Barbara kitchen. https://www.instagram.com/catcora/
Santa Barbara-based cookbook author (“A Menu for All Seasons”) Pascale Beale offers 90-minute Zoom classes that showcase tantalizing seasonal, California- and Mediterranean-inspired dishes. Info: https://www.pascaleskitchen.com/events-and-classes.php?Classes

WINE PODCAST
With more than 220 wineries—and three dozen tasting rooms in the city of Santa Barbara alone—Santa Barbara County is a wonderland for wine aficionados. “Two Glasses In,” a new podcast and short video series, celebrates the region’s distinctive wines through the stories of its winemakers and their lives. All nine episodes are out as of Friday, May 1 on Apple Podcasts and Spotify. https://santabarbaraca.com/twoglassesin/

VIRTUAL WINE TASTINGS
Local winemakers have been hosting regular virtual wine tastings through Instagram Live and Zoom. Most have no cost to participate, though it helps to preorder wines through the wineries’ websites to drink along. A few notable tastings include:

Melville Winery’s Happy 1/2 Hour Live, Fridays at 5:30 p.m. PST on Instagram Live, https://www.instagram.com/melville_winery/channel/

Head winegrower Chad Melville talks shop with fellow Santa Barbara winemakers and culinary experts. Among the lineup of guests is Alecia Moore, better known as pop star Pink, who will talk about her Two Wolves Wine on May 15. Free. Info: https://melvillewinery.com/, orders@melvillewinery.com or (805) 735-7030.

SAMsARA Wine Co.’s Happy Hour on Instagram Live, Thursdays 5-6 p.m. PST on Instagram Live, https://www.instagram.com/samsarawineco/ (Also offers in-depth Saturday tastings through Zoom.) The team from the Goleta-based winery, including winemaker Matt Brady, and special guests talk about topics ranging from new releases and label art. Free. Info: https://www.samsarawine.com/, info@samsarawine.com or (805)-845-8001.
Santa Barbara Vintners, the local wine association, is hosting free weekly tastings with rotating winemakers every Monday and Thursday at 6 p.m. PST through May. Upcoming wineries include Folded Hills, Casa Dumetz and Epiphany Wine Co. (all women-led enterprises). Info: https://www.sbcountywines.com/virtual-events.html
Need to learn the basics? Cat Therapy offers a Wine Tasting 101 Workshop W/Cats live-streamed from their cat café Sunday, May 3 at 5 p.m. PST by sliding-scale donation. Professional sommelier Clare Tudor will be “assisted” by adoptable, rescued cats. Proceeds go to supporting this nonprofit organization, which has placed more than 500 cats up for adoption. Info: https://shopcattherapy.com/products/live-stream-wine-tasting-101-workshop

ABOUT SANTA BARBARA
Santa Barbara’s culinary and wine scenes were recognized last year in the inaugural Michelin Guide to California and The New York Times’ 52 Places to Go and recently featured in Food & Wine. Travelers have called Santa Barbara “The American Riviera” for more than a century. A self-contained paradise surrounded by undeveloped coastline, the city’s signature red-tile roofs, white adobe buildings and lush gardens evoke the topography and architectural aesthetic of Europe’s Riviera—with a carefree California spirit. Simultaneously sophisticated and bohemian, easy-going and energetic, Santa Barbara welcomes visitors with relaxing resorts and hideaways, outdoor escapes, world-class wineries and hyper-local food scene.

Santa Barbara is located just 92 miles north of Los Angeles along California’s Central Coast. When the time is right for travel again and COVID-19 restrictions are lifted, visitors can arrive via scenic Highway 101, train, bus or by flying into Santa Barbara Municipal Airport (SBA) or Los Angeles International Airport (LAX). For travel planning information and to request a free copy of the official Santa Barbara Visitors Magazine, visit SantaBarbaraCA.com.

GiangisKitchen.com Launches New eBook “Back to Basics: Cooking 101 – A Beginner’s Guide to Cooking”

May 6, 2020 by evebushman

PHOENIX (PRWEB) – Anyone who wants cooking to be a creative and energizing experience — instead of a hard or stressful ordeal — can now get the guidance, answers and advice they need in a new eBook from award-winning recipe blog GiangisKitchen.com called “Back to Basics: Cooking 101 – A Beginner’s Guide to Cooking.”

The new eBook was written by Giangi Townsend, the worldwide popular cooking blogger behind GiangisKitchen.com’s, and includes chapters that cover:

Basic Kitchen Cleanliness and Cross-Contamination
Knives – Sharpening, Handling and So Much More
Cooking Tools and How to Use Them
Cooking Pans
Appliances Needed and Why
Recipes from Beginning to End
Burner Basics
Plating Your Recipe
Pantry: What You Should Always Have on Hand
Unless it is Otherwise Specified and Replacing Ingredients

There is also a special bonus chapter, in which Giangi shares some of her favorite all-time recipes.

“My new eBook has everything that new and less experienced kitchen gourmets need to get started on achieving their cooking dreams!” commented Giangi. “From setting up the kitchen with the right tools and appliances, to handling knives and plating, every corner is covered.”

For a limited time to celebrate the launch, Back to Basics: Cooking 101 – A Beginner’s Guide to Cooking is available at a discounted price of $9.99 (regular price $14.99). Secure purchases can be made from: https://www.giangiskitchen.com/product/cooking-101. The eBook is available instantly in PDF format, and features multiple high-resolution photos and clear, easy-to-read formatting.

Access GiangisKitchen.com is free, and no sign-up is required. The website also features money-saving offers and coupons and is optimized for all screens including tablets and smartphones. Visitors can also subscribe to get a weekly recipe round-up delivered to their inbox.

Facebook users are invited to follow Giangi’s Kitchen at: https://www.facebook.com/giangiskitchen.

For all other information on GiangisKitchen.com, including advertising, marketing and media inquiries, email giangi(at)giangiskitchen(dot)com or visit http://www.giangiskitchen.com.

About GiangisKitchen.com

GiangisKitchen.com is a popular and award-winning blog that features simple, delicious, elegant and nutritious recipes, geared to everyone: working moms, dads, grandparents, empty nesters, teenagers, and anyone else with a desire to prepare a great evening meal for their family in just 30-45 minutes.

Vintage Eve, Circa 4/2017: Review of Dee Dee and Paul Sorvino #PinotPastaAndParties Cookbook and Stories

March 3, 2020 by evebushman

Goodfellas star Paul Sorvino and Emmy-award winner Dee Dee Sorvino’s PINOT, PASTA, and PARTIES have put together a cookbook…the Sorvinos share 80 delicious, authentic Italian recipes along with menus that are perfect for relaxed entertaining. Readers also get a glimpse of the Sorvinos bi-coastal life and tales of Paul’s acting career.

Things I LOVED about the Sorvinos’ cookbook

Sorvinos, photo from Gayot.com You Tube

All 10 chapters in this coffee-table-sized book highlight a complete meal from appetizer through to dessert.

Every chapter starts with a unique “Dee Dee’s Special Cocktail” recipe.

Each chapter reads like a short biography, a glimpse of the Sorvino lifestyle and includes the role of travel – Los Angeles for its farm to table dining and partying with the Governor in New York – as well as their interests in music, movies, television, art, politics and…parties!

The mouth-watering full-page photos.

The how-tos, especially Paul’s thoughts on which olive oil to use and the eight sauces you need to know that go with everything.

Alternative recipes.

An appendix that includes names and descriptions of popular Italian wines.

Recipes I Want to Try

The Goodfella Cocktail with Jack Daniels, scotch, cognac and Limoncello.

Figs in a Blanket

Asparagus Dip

Braciole (I haven’t had these since my mother made them, think of German Rouladen if you don’t know what a Braciole is. “Simply meat rolled around stuffing.”.)

Meatball Sliders (Way more flavorful sounding than a burger as these add in Italian sausage, among other things.)

Pasta e Pisella (with peas, pancetta…)

Scallops and Bacon over Spinach (recipe looks easy peasy!)

Grilled Figs with Goat Cheese, Balsamic and Pistachios (There is a trick to making these I can’t wait to try!)

Orange Polenta Cupcakes with Cream Cheese Frosting. (You had me at Polenta – that’s a new one!)

Chocolate Coffee Mouse (Two of my favorite things together – and in a mousse!)

Zabaglione (dairy free + eggs) with Strawberries and Blueberries (Marsala or sweet sherry is needed in this too!)

Poached Peaches with Raspberry Sauce (Forget about poached apples or pears now!)

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.