I met Steve Maarten when he submitted a comment on our blog. Then I was led to Inspirational Spark. The Internet is a wonderful source for finding quotes and the like, but what I like about Inspirational Spark is the organization of the material.  For example, if you were toasting at a dinner party and you wanted to thank someone, you might just visit this page on thank you quotes. My favorite was simple & sweet:
"I would thank you from the bottom of my heart, but for you my heart has no bottom." Author Unknown

Then there are those romantic quotes that we wish we could remember, but when the time comes…well sometimes we choke up. Just go to this page, pick your favorite quote, jot it down & you’re bound to make the impression you want. Here’s one of my favorites.

We like someone because. We love someone although. Henri De Montherlant

I gave up sugar in my coffee years ago. The substitute? Honey! Then I discovered honey for many other uses – glazing grilled fish, luscious on granola cereal with soy-milk and a tablespoon if I needed to calm down after a stressful day. I love honey so much that I wanted to share with you this honey site…or I should say this website on honey. http://honey.n-ergetics.com  You can read articles about honey, discover new uses for honey, learn about varieties of honey you never would have dreamed of…but most importantly you can buy honey for yourself or as a gift for others. Have at it!

I’ve been thinking about a July 4^th post and grilling out tips just does not get me there. Patriotic, summer, food and the good ole’ USA. What does all that add up to? Well, for me I found it through my favorite Congressman, Dr. Ron Paul. Ron Paul was a Republican Presidential candidate. No he did not beat McCain but he gave the status quo an eye opening run for their money. Of all things…you can buy a Ron Paul family & friends cookbook right on his website. The price is right at $10. I’m ordering mine today. Our 4^th of July food extravaganza will have to be a little late, but when I have the results, we’ll make a special post along with a toast to yes, you heard me say it…..an honest politician, Dr. Ron Paul! Happy 4th.

When I was a kid I used to pray for a new vegetable….anything other than the English peas served in our school cafeteria. I didn’t realize it, but I was suffering from an early stage of “food burnout.” And as we get older, food burnout gets worse!  Well, I’ve got a remedy for this ailment…..Wagyu beefsteaks.

I already know your first question – what’s “Wagyu”?  Wagyu refers to Japanese beef cattle – “wa” means Japanese style and “gyu” means cattle. So let’s start with Japanese Kobe beef, the legendary highly marbleized beef that can cost upwards of $300 a pound. Kobe beef comes from Wagyu cattle but in order to be labeled Kobe, the meat must originate in Kobe Japan where it graded and tested to rigorous standards. With Japanese land constraints and price pressures, Wagyu cattle are now being raised in America and Australia. So essentially Wagyu is Kobe-style beef with all it’s wonderful eating quality only produced in a region that allows for more reasonable prices. Now that’s a formula for a gourmet.

Wagyu beef is valued because of the intense marbling that translates to a buttery, succulent taste and tenderness. There are more monounsaturated fats that melt at room temperature making Wagyu beef appropriate for a lower cholesterol diet. Slices of raw Wagyu beef are sometimes served sashimi- style but most Americans prefer it gently seared, like tuna, so that the meat is crisp on the outside and rare on the inside. Here are some key tips in preparing your Wagyu delicacy – bon appetit!

1. 1^st Rule – Do not grill Wagyu steaks – grilling can ruin the Wagyu taste experience.
2. Allow the steak to reach room temperature before cooking
3. Heat a non-stick griddle-type pan on high and add liberal pinches of rock or sea salt to the hot pan before adding the steak. (The sizzle of the salt combined with marbling fat produces a mouth watering caramelized crust. Wagyu steaks have their own natural coating so do not add butter or oil to the pan that can introduce flavors and mask the Wagyu taste.)
4. Sear steak on both sides for 2 minutes each then reduce heat to medium low.
5. Allow steak to finish cooking under reduced heat for 3 to 5 minutes, turning occasionally.
6. Serve on a pre-warmed plate.
7. Enjoy!

Dining out is always a treat…more so when it’s your birthday and someone recognizes you and offers the opportunity to eat someplace new and special.

Well last April 2007, I was in New York City… at the end of month and a good friend graciously offered to take me out for my birthday dinner. And New York is filled with so many special options for wonderful dining …at all levels, so I was intrigued as to what the possibilities could be.

If you are a reader of this blog, then I am sure you appreciate great food, but I also appreciate it when someone knows how to uncover great food at a great price.

Well the selected restaurant for my birthday was in the Village…called L’Ecole…a working/teaching restaurant where students who are close to graduating, hone their culinary skill with actual working experience.

I had often wondered about this type of dining experience, as Le Cordon Bleu has a cooking school in Summerlin /Las Vegas near to where I live and has a similar restaurant concept.

To add to the excitement though, we biked through the streets of lower Manhattan to the restaurant location, no mean feet as a year prior to this I had a small biking accident in Manhattan, where to avoid impact with a moving car, the choice was to impact a rather solid barrier next to the road.  I survived, but the thought of that incident was never far from the back of my mind as I rode on that mild spring evening through the streets to dinner.

After arriving in the heart of the Village and padlocking the bikes outside the restaurant and removing the seats, a ritual if you want to guarantee a whole bike when you head home, we entered.

The décor was moderne, simple and straight forward…with one seating area in each of the windows on the one side that sort of put the diners “on display.” And of course that is exactly where we ended up.

“The seasonal menu changes every six weeks, as classes advance to the next level, and are designed to ensure that students use the core techniques they've learned at The French Culinary Institute. The cuisine is contemporary French, rooted in the basics and spiced with other ethnic influences,” as described by promotional material from the restaurant of the French Culinary Institute.

The food was a prix fixe, four course event...wonderfully prepared and presented. The wine was a tasty match…..a French Bordeaux, and very reasonable priced. The intent of the cooking school is to provide experience for the chefs in training…and the prices are kept lower than one would normally expect for the quality of the food and service.

In addition to the wonderful dining experience, one of the highlights was outside, a flow of open air tour busses turned the corner at the restaurant location and people were peering in as part of their tour, so after my second glass of wine, I decided to play along.

Raising my left arm rather stiffly I ever so gently commenced a wave to the tourists. This brought an immediate response with video and digital cameras flashing from outside atop the red tour bus. It added to the night’s amusement and obviously provided me with a fun memory.

Note to audience though…when dining with someone on your birthday…and no mention is made of candles…Do Not Be Shy….ask the waiter.  I did the year prior and received a lecture about how I over managed the event. Well the second year I sat back and it wasn’t until after dessert the host realized that he had forgotten to ask for the candles! As the French are fond of “c’est la vie!”

So if you have the opportunity try L’Ecole ! (462 Broadway, New York, NY 10013 phone: (212) 219-3300 )

Or if you are one of the many legions who visit Las Vegas, consider Café Bleu, the onsite restaurant of the famed Le Cordon Bleu College of Culinary Arts branch in Las Vegas.

I moved to Las Vegas in 2003 and it was only a year later the school opened. Students here spend six weeks working in Café’ Bleu at various positions and while catering to the local community, offers an opportunity for visitors from out of town too.

Being away from the strip area, situated in Summerlin area of Las Vegas, tourists in the know can snag a reservation and enjoy a unique venue at an affordable price.

Café Bleu

1451 Center Crossing Rd.

Las Vegas NV 89144

888-551-8222

Be creative for your birthday sometime and check out a culinary school restaurant in your area. I doubt you’ll be disappointed and you’ll be helping new chefs launch their career and be creating memories of your own.

Mark Stine

At the end of the 15-month curriculum, students are required to spend six weeks working in the restaurant, putting their newly acquired culinary skills training to the test while having an opportunity to gain hands-on experience.

Students can take turns preparing the food, waiting tables, and running the restaurant and spend time at all five stations: hot line, pantry, pastry, prep, and dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on Ame dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on American, French, and Italian cuisines.

Patrons are even encouraged to get kitchen-side s fine-dining restaurant, run and staffed by students.

At the end of the 15-month curriculum, students are required to spend six weeks working in the restaurant, putting their newly acquired culinary skills training to the test while having an opportunity to gain hands-on experience.

Students can take turns preparing the food, waiting tables, and running the restaurant and spend time at all five stations: hot line, pantry, pastry, prep, and dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on American, French, and Italian cuisines.

Drop by the GourmetStation website and see the excitement of the 25% sale for yourself. Purchase any occasion dinner gift and save 25%. That includes birthday dinners delivered, anniversary dinner gifts, and meals delivered to express congratulations, thank you and thinking of you. For those special occasions you wish to celebrate, think beyond traditional. Now we're not saything there is anything wrong with gift baskets, flowers and the like. But we are saying that dinner gifts are unique and leave a lasting impression. So now you can impress & save too.  Enter occasion08 in promo code box at checkout.

Bon appetit!

Specialty Food Magazine did me a great service when they wrote an article on honey in their July 07 issue. So you think you know a little or a lot about honey? Here’s how they describe the “honey novice’s four stages of awareness.”

It’s nothing like the stuff in the squeeze bear.

I had no idea that honeys could be so different.

What makes a honey crystalline versus creamy versus liquid?

What can I do with this honey at home?

Multiple flavors are as complex and rival wine and olive oil with their broad spectrum profiles.  “A taste of rare Sardinian Corbezzolo honey reveals why it’s called the truffle of honeys; intense and bittier, it defies the traditional sweeten-your-tea honey profile, and instead is outstanding drizzled no pecorino and other aged cheeses. The same differences apply with color and their rainbow spectrum hues from gold and amber to translucent pale yellow. As you would expect, lighter honeys have milder flavors. Below are the twelve “notable” honey varietals:

Acacia – Popular table honey

Black Button Sage – Rare flower that blooms only 3 out of 10 years on west coast of US

Chestnut – Italian variety dark amber in color

Clover – Most common honey flower in US

Corbezzolo – from the rare “strawberry tree”

Lavender – Often used on desserts

Leatherwood – From an endangered tree that grows only in Tasmanian wilderness

Mango Blossom – From Javanese tropical forests

Manuka – dark brown, bitter from New Zealand

Orange Blossom – Popular in citrus-hospitable climates

Tupelo – Rare flowers grown only n wetlands of southeastern US

Now let’s see how much of a honey expert you are with this little quiz provided by the National Honey Board:

1. How many flowers must honeybees tap to make 1 pound of honey?
2. How far does a hive of bees fly to make 1 pound of honey?
3. How many flowers does a honeybee visit during one collection trip?
4. How much honey does the average worker honeybee make in her lifetime?
5. What is the U.S. per capital consumption of honey?

Answers

1. 2 million
2. 55,000 miles
3. 50 to 100
4. 1/12 teaspoon
5. 1.29 pounds per year

T. Alexander

GourmetStation Concierge

GourmetStation is a trusted food gift merchant since 2000 specializing in dinner gifts, gourmet meals delivered, dessert gifts and other gourmet food gifts. They also offer dinner of the month programs and gift certificates, an nice alternative to restaurant gift cards. Their exquisite gourmet food delivery is offered on a nationwide basis.

GourmetStation has enjoyed creating international menus for our gourmet dinners delivered since May 2000. Parisian, Tuscan, Cajun & Fusion – we’ve even taken a dip into the land of Baja. Then one of our associates recommended we think of an Americana menu. Now I guess if you are in Europe, Americana is international. So we were off to the R&D kitchen testing, tasting and having lots of fun.

The end result has been received with applaud and accolades from our patrons. And why not – what other food gift company offers gourmet meals delivered with entrees from field, sky and stream?

Both the 3 course & 4 course Americana dinners delivered feature Big Sky Beef Ribs with demi glace sauce, Jack Daniels Pork Chops with granny white apples, Manchester Quail stuffed with cranberries & wild rice and Clear Springs Trout encrusted with pecans.

Selecting the side items for these gourmet meals delivered was equally as fun. We developed a cubed, flame-roasted sweet potato with maple seasoning! Yum. For dessert we’re offering New York Style Cheesecake – simple, elegant and downright delicious.

So if you feel like being a little international – Americana style, check out these 3 & 4 course dinners delivered. A culinary patriot can enjoy more than hot dogs these days!

Here in the UK, summer has come early……very early indeed! We are basking in gloriously long, sunny days with temperatures WAY above average. And with this balmy weather come the pleasures and the joy of eating outdoors. Something of a treat for those of us living in “unpredictable” climates which is why we can’t wait to enjoy a lunch on the terrace, picnic in the countryside or afternoon tea in the garden……..gentile English life, at its very best!

Last Sunday, I played host to a dozen or so guests for a most idyllic, lazy afternoon tea – it was quite delightful! And the beauty of hosting an afternoon tea party is that not only is it EASY, but even as the host, you actually get time to enjoy it yourself! But as will all parties, the key to success is down to sound planning. Let me share a few tips with you:

1. Do not invite more guests than you can comfortably cope with. I would personally never attempt to cater an afternoon tea for more than say a dozen guests unless I had some assistance.
2. If you are catering for more than say 50 guests, consider either hiring professional caterers or possibly a personal chef.
3. Good timing is critical for the perfect afternoon tea party. Do as much preparation ahead of time as possible but don't be tempted to make the sandwiches more than an hour before serving.
4. Ensure that you have a plentiful supply of boiling water - hire in an electric tea urn if necessary.
5. Ensure that you have adequate stocks of good quality china, serving platters, tea pots, cutlery, furniture and tablecloths. Hire additional stock if necessary.
6. If you are planning an outdoor garden event, always be prepared for a change in weather.
7. If time and kitchen space are in short supply, don't be afraid to buy in a selection of fine quality cakes and pastries from you favourite bakery or online supplier.

As for the food, keep it simple and keep it fresh. A traditional afternoon tea menu should comprise a good and varied selection of dainty, bite-size sandwiches (crusts removed), a choice of cakes and pastries (preferably home made), freshly bakes scones with jam and whipped cream, and ofcourse, an endless supply of properly made tea. Here are my top 10 tips for making a really good cup of tea:

1. Firstly, choose your tea/s. You really do not need more than 2 or perhaps 3 varieties and it’s wise to stick with the popular choices such as Darjeeling, Earl Grey, Assam or Lapsang Souchong.
2. For a tea party, I would always choose to use leaf tea rather than teabags……but that is very much a matter of personal choice.
3. Use a ceramic teapot in preference to metal as the latter can adversely affect the taste of the tea.
4. Bring a kettle of fresh cold water almost to the boil. Pour a little of the water into the teapot to warm it, and then discard the water.
5. Now add the tea to the pot - 1 teaspoon per cup, plus 1 extra spoon "for the pot".
6. Pour the near boiling water over the leaves and replace the teapot lid. Leave the tea to brew for 3 to 5 minutes depending on how strong you like it.
7. Pour the tea through a tea strainer into a teacup which is sitting on a saucer. Don't overfill the cup.
8. Offer fresh milk or lemon, and sugar cubes for sweetener.
9. If the tea becomes too strong, you can dilute it with more near boiling water.
10. Empty the teapot after about 15 minutes otherwise the tea will become "stewed".

Finally, I would like to share with you a recipe for my all-time favourite afternoon tea cake……..a classic Victoria Sponge Sandwich. If time permits, for a perfect result, bake the sponge on the same day that you intend to serve it and fill it just at the last moment. Pure heaven!

CLASSIC VICTORIA SPONGE SANDWICH

Ingredients
Serves 8 to 12

knob of butter, melted
8oz/225g butter, softened
8oz/225g caster sugar
4 large free-range eggs
8oz/225g self-raising flour, sifted (you may need a bit extra)
For the filling:
6 tbsp good-quality strawberry jam
280ml/10 fl oz heavy/double cream, lightly whipped

To serve:
icing sugar, for dusting

For this sponge cake recipe, you'll need two 15cm-17.5cm/6in-7in cake tins

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
3. In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).
4. Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.
5. Fold in the flour using a large metal spoon. Be careful not to over-mix it.
6. Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.
7. Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.
8. Remove from the oven and take them out of the tins after about 5-10 minutes
9. Place them on a wire rack to cool completely (for about half an hour).
10. Spread the sponge with the jam and the whipped cream, then carefully sandwich together.
11. Dust with icing sugar and serve.

Click on this link for more great afternoon tea ideas plus etiquette tips and recipes.

Robert Jackson

Gourmet Food Revolution

The bottled water industry is one I've enjoyed observing over the years. When I was growing up there was tap water and then if we were lucky to drive to the country on the weekend, crystal clear well water.

The International Bottled Water Association is a great source for information on all kinds of water. Sales of water are now regulated by the FDA and just in case you're interested, here are the five major water categories. I think I'll have a juice!

SPRING: Must be collected from an underground formation from which water flows naturally to the earth's surface and must retain its original composition and quality.

SPARKLING: (My Favorite) Contains natural carbonation from carbon dioxide and must be sold with the same amount of carbon dioxide that it had as it emerged from the source.

MINERAL: Must contain not less than 250 parts per million total of dissolved solids, minerals and trace elements that are present at the source.

PURIFIED: Produced through a water treatment process such as distillation, deionization or reverse osmosis. The main source for purified water is municipal water.

ARTESIAN: Comes from an underground confirmed aquifer that is under pressure.

ibiblio is a public library & digital archive full of well researched information. You may click on this link and read the full history of Le Cordon Bleu or you may enjoy snippets I’ve pulled for you. Enjoy!

Le Cordon Bleu is a well-established Parisian institution, as venerable as the Eiffel Tower, and almost as old. It dates back to 1895 when a woman named Marthe Distel formed a weekly publication called La Cuisinière Cordon-bleu, in which famous chefs gave courses via articles they wrote and in which she and others shared recipes, gave advice and discussed the pleasures of the table. 

The title had been carefully chosen. It derives from the sixteenth-century French knight's order, Ordre du Saint Esprit the most exclusive in France, whose members - royalty included - were called Cordon-bleus after the broad blue ribbons they wore. Nothing was too good for a Cordon-bleu, and the dinners that accompanied their ceremonious meetings were legendary.

In 1827 the first Cordon Bleu cookbook was published called Le Cordon bleu ou nouvelle cuisinière bourgeoise. It remained in print for fifty years, teaching the art of cooking through its recipes. Madame Distel realized that an even better way to teach cooking would be to organize classes where students could see the chef at work and practice under his trained eye. In December 1895 subscribers were informed that "the ever-growing popularity of La Cuisinière Cordon-Blue makes the management feel that it has a duty to find new ways of satisfying those who have faithfully supported our enterprises; hence we have decided to offer free cooking classes to our subscribers and to publish the recipes taught in those classes in future issues of our magazines".

The first Cordon Bleu cookery class was held on January 14, 1896, in Paris's Palais Royal. Its organizers proudly announced a glimpse of the latest in culinary technology - electricity was installed in one of the kitchens! Le Cordon Bleu grew, changed, and flourished in the following decades. Originally a purely Parisian institution, the school quickly became international, and by 1905 students were coming from as far away as Japan to learn French cooking. An article in the London Daily Mail, dated November 16, 1927, described a visit to the school in Paris where, the author writes, "It is not unusual for as many as eight different nationalities to be represented in the classes.... the purpose of the students vary; some are instructors desiring to add further to their qualifications, while others are novices who intend to become chefs".

After the Second World War, Le Cordon Bleu continued to prosper and grow under the direction of Madame Elisabeth Brassart. She welcomed two generations of cooks to Le Cordon Bleu, revised the curriculum, and saw the school receive official recognition. One of the female students who was enrolled at Le Cordon Bleu did more than sense the trend towards "good cooking and eating," she made it a reality in millions of homes across the United States. That woman, a tall energetic American, to whom Madame Bressart awarded the Grand Diplôme du Cordon Bleu was Julia Child.

By the 1950s Le Cordon Bleu represented not only the highest level of culinary training but was a symbol of Paris itself. It seemed only natural for Audrey Hepburn to attend a cookery school in the shadow of the Eiffel Tower when she played the role of Sabrina in the film of the same name. The reference to Le Cordon Bleu could hardly have been more explicit, and the scene in which she learns to make an omelette was yet another illustration of the growing interest in French cooking and Le Cordon Bleu in particular.

Located in the culinary capital of Europe, in a city whose cultural and artistic importance never ceases to grow, Le Cordon Bleu is more than a cooking school. It is an institution devoted to promoting and preserving a fine art - French cooking. The school's name is synonymous with excellence, and it is easy to understand why there is a long list of prospective chefs and cooks eagerly waiting to be admitted and why each year enthusiastic men and women from fifty countries are so eager to cross the threshold at No. 8 Rue Léon Delhomme. These new students know they will be a part of a great tradition and that French cuisine will soon hold no mysteries for them. As time passes, they gain confidence in their skills and, if they apply themselves, they will be awarded one of the school's prestigious diplomas. Those who pass their examinations can feel proud; they are now members of a very special group - graduates of Le Cordon Bleu.

Taking advantage of business trips can often provide a great opportunity to savor some of the local flavor. In my case, a Multiple Sclerosis board meeting took me back to the east coast from Las Vegas. Coupled with a friends impending 60^th birthday party in Manhattan, and aren’t I glad I am well over half a decade younger, I took advantage of the opportunity to enjoy two weeks in New York City.

First stop though, before the Big Apple, was a local fire department pancake fund raiser in central New Jersey…where I ended up seated next to a woman who had been a neighbor in Ohio to my Beavercreek High School English Lit teacher. Talk about a small world! A Tiffany’s executive who spends her weekends in New Jersey was my host and it was a great experience to see small town America so close to the Big Apple.

Once I made it town…Chelsea/The Meat Packing District/The Village, I started making the rounds. First stop:

The Red Cat

Dinner at The Red Cat is a quintessential New York dining experience. Eclectic yet simple décor, accented with full street windows in an 1882 Federal style town-home with a high energy level from the seated diners and bar patrons waiting for tables. The food is innovative, well prepared and ever changing. They have even launched a new Red Cat Cook Book, which I intend to pick up on my next trip. It features 125 recipes from what is self described as “New York City’s favorite neighborhood restaurant.” Featured in the ZAGAT guide and located at 227 10^th Ave. New York, NY 10011 (212) 242 1122, The Red Cat should become your favorite neighborhood stop when in the city too. An easy walk from my friend’s NYC condo….what more could you want.

Well that would be …..Buddakahn

What a wonderful spot to go for a 60^th birthday party dinner. Located in what was once the denizens of Manhattan, the Meat Packing district is now littered with glitterati, paparazzi, Stella McCartney’s store...and new condos, hotels and renovation everywhere. Buddakahn creates drama and spectacle by capitalizing on the massive space with Asian infusion styling…dramatic lighting and multi levels in the former meat packing warehouse. The bar is loud…well attended by the chic and well heeled and the food fits the mood. Subtle flavors, delectable appetizers and flavorful and skillfully prepared entrees, all Asian inspired, Buddakahn is what one would expect from a hip destination restaurant in Manhattan. Located at 75 9^th Ave. New York, New York 10011 (212) 989 6699.

BellaVitae

Warmth….atmosphere…cozy …and impressive Italian wine list were my first impressions of BellaVitae. We had a post celebratory group of 8 in the main dining area. It is, as I say, cozy, not overwhelming and puts you at ease. You can make meals off just ordering appetizers, they are that good and accented with the house specialties of unique olive oils and vinegars. The evening was highlighted when the birthday boy (at 60 are you still a birthday boy??) and his nieces serenaded me to the Beavercreek High School Fight Song… a very recent New York tradition they managed to do in every restaurant we went to….   Fear not though...gourmands seek BellaVitae out for the flavors and fine entrees…not the Rosner and the Rosnerettes serenades. Located at: 24 Minetta Lane Sixth Ave. New York, New York 212 473 5121

This is only one small sample of what was a fine two weeks of dining in Manhattan. I was lucky the Multiple Sclerosis Association, www.msaa.com board meeting was on the east coast around the time my friend Ed was turning 60. Maybe you know an aging boomer who turns 60 in 2007. They are the second wave…so go celebrate with them….while they last!

Mark Stine

GourmetStation ships nationwide, but it's always nice to be recognized by a popular hometown newspaper. Thanks Creative Loafing for recognizing GourmetStation as one of Atlanta's Best for gourmet food gifts:

Creative Loafing – Atlanta, GA

November 14, 2006

Atlanta’s Best 2006 & 2007

Fine Dining Delivered – Gourmet Gifts & More

Acute attention to detail, the ability to adapt to the requests of clientele and comprehensive, professional services are among the most prevalent topics to be considered when giving gifts. GourmetStation meets these criteria & surpasses them. For this holiday gift-giving season, GourmetStation is the only name you need to know. Throughout the ages, food gifts remain among the favorites by their recipients. GourmetStation offers delicious gourmet gifts designed in elegant three & four course gourmet dinner and a la carte options delivered to the entire US.

Featuring world-class cuisine, GourmetStation delivers travel theme menus: Parisian, Tuscan, Cajun & Fusion. Through internationally-themed menus, recipients experience culinary travel and wonderful lasting impressions. Their gourmet dinners for two are delicious, unique and arrive in elegant gift packaging ready to heat and enjoy in only 30 minutes. Additional luxurious food gifts include gift certificates (they never expire), Dinner of the Month programs and corporate gifts & incentives. Whether for personal holiday gift-giving or innovative companies seeking upscale client gifts, employee rewards & sales promotions, GourmetStation is your one-stop gift shopping source.

GourmetStation

328 Mell Ave NE

Atlanta, GA. 30307

1-888-944-9794

www.gourmetstation.com

I love California and California loves GourmetStation. The LA Book.com discovered GourmetStation and a lucky reader won a Dinner of the Month program for three months. Congratulations Maya Tyler. Enjoy what Elyse Glickman has to say about GourmetStation and our line of of luxurious gourmet food gifts.

In Southern California, there are many different ways to have a romantic night out, until you realize there are some occupational hazards -- high parking fees, no-parking zones, surly valet people, dress codes, waiting lists and the occasional waiter who really wants to direct. There is also the romance of eating in, without the commute or distractions. However, many of even the biggest foodies among are armchair travelers in the Food Network universe, and deep down, we know Trader Joe's (as much as we love it) still may leave a little something to be desired in the romance department.

Coming to the rescue of our palates and romantic fantasies is GourmetStation.com, a service that allows you to create and customize gourmet food gifts with a prolific selection of offerings in a variety of categories (Parisian, Tuscan, Cajun and Fusion/Asian) to suit every mood and taste. Their unique "Create A Meal" menu allows you to make personalized selections, tailoring a prepared meal menu exactly to your liking and your significant others, right down to gourmet coffee and tea and the candlelight too!

GourmetStation.com goes beyond offering imaginative food gifts. they cook up lasting memories, too. Plus with special gift presentation and a 30-minute preparation window, you can stop waiting and start living. In addition to romantic dinners, meanwhile, Gourmetstation.com offers special menus for birthdays, anniversaries, and congratulatory dinners. Simply go to the web suite, cruise the menu, choose the 3- or 4-course extravaganza that suits your fancy, or customize your own from a prolific list in each category. And for just $69.99 to $79.99, based on the number of courses, the perfect gourmet gift will arrive at your home, perfectly packaged right down to the candlelight.

To whet your appetite, visit www.gourmetstation.com.

This week, one lucky reader will see the term "eating in" in a whole new way with one home-delivered gourmet meal for two delivered every month for three months to their home.

Pick up your October 31, 2006 issue of Quick & Simple and get in on the fun. On page 32 you will find a great contest Quick & Simple is sponsoring and the prizes are a dinner of the month program from GourmetStation.

Here’s how the contest works.

SHARE YOUR AMAZING MAC ‘N CHEESE RECIPE! You could win a GourmetStation dinner of the month club program.

What to do? If you think you make the best mac ‘n cheese in the world, now you have a chance to prove it. Send Quick & Simple your recipe. The details are in the article.

What you can win? GourmetStation gourmet meals delivered for a year! In other words a 12 month dinner of the month program that allows you to select a 4 course dinner for two from our Parisian, Tuscan, Cajun or Fusion menus. These food gifts off the opportunity to treat yourself one night every month for a year.

Due Date? Hurry – it’s November 7, 2006. Pick up the October 31, 2006 issue of Quick & Simple and follow their simple instructions.  Good luck!

My spice cabinet is filled with spices that are in and out of shelf life. I'm really never sure which is which. You know, the ones we don't use very often. Maybe this idea will solve my problem. This is 3 of 3 innovative ideas brought to us by Money from this year's Fancy Food Show.

Real Chef (Spicy Seasoning (Cooking) Sheets)

The idea: Plastic sheets placed beneath meat - containing preblended spice mixes that soak in before cooking - have been used in the food service industry for years. But it took former restaurateur Alan Segel, president of Real Chef, to bring them to the consumer market. A trial run on QVC gave him a database of buyers. It also taught him a key ingredient to sales: Customers need to see a sheet in action to really get the concept.

The debut: The company is already selling sheets on its website ($6 for a box of 12) and is in talks with several national retailers. It estimates 2007 sales of $1.2 million.

Steinke's verdict: The product has the potential to resonate with home cooks, she says, "but in-store demos will be necessary."

This is the 2nd of 3 food innovation ideas presented by Money Magazine from the Fancy Food Show. Now I ask you, how can Salmon en Croute or phyllo pastry self heat? Looks like this idea is best reserved for sauced entrees.

Quick Cuisine (Self Heating Meals)

The idea: Kiss your microwave goodbye. Quick Cuisine offers shelf-stable, ready-to-eat meals that contain their own heating device. The technology - similar to that used by the Army for its MREs - lets a meal cook at 140 degrees in 10 minutes with the push of a button.

Created by Swiss chemist Nicky Sevim and developed over four years, the meals are already available in Europe and are especially popular in the United Kingdom, where 350,000 are sold each month, mostly to office workers and campers.

The debut: Albertsons, Kroger, Publix, and 7-Eleven will start carrying the meals this fall for $6 to $7 a pop.

Steinke's Verdict: High potential. "American consumers love convenience food," she says. "If it really is made with better-quality ingredients, it'll be successful." She estimates 2007 U.S. sales of $5 million to $6 million.

I told you something was cookin' at GourmetStation. Now just tell me - who hasn't been in the dog house from time to time? We've got some solutions for you guys & gals. Share your Get Out Of The Dog House story on video and you might win a dinner of the month certificate. Purchase any item at Gourmetstation - you save $10 and we donate $10 to dog rescue! Just enter dh06 in the promo code box at online checkout. Details in the press release below. Enjoy...

GourmetStation, the leading national merchant for gourmet dinners, upscale prepared meals and fine gourmet food gifts delivered nationally is now accepting entries for its Get Out Of The Dog House video contest.

(PRWEB) September 9, 2006 -- GourmetStation announced they are accepting entries for a video contest designed around the theme -- Get Out Of The Dog House. Contestants are requested to submit a short under 2-minute video on how they got in and how they got out of the Dog House with family, friends or associates. Comedian Jed Fearon explains it best in this video. Click here. Entries close 11:59 PM ET October 7, 2006 and will be judged by comedian and consumer judges. Winners will be announced October 30, 2006. The top three winners will receive a 12, 6 or 3 month Dinner Of The Month Club certificate from GourmetStation. Visit the GourmetStation web site for details.

GourmetStation is also offering $10 off every order during the Dog House promotion period plus the company is donating $10 to dog rescue. To take advantage of the $10 savings and $10 donation, purchasers must enter a promo code that is posted on the GourmetStation home page. The company has also developed a promotional page on MySpace explaining more about dog rescue with a slide show of rescued Borzoi (Russian Wolfhounds) that have been adopted or are available for adoption. Anyone may submit a picture of their dog for posting on the My Favorite Pooch dog slide show.

"We are thrilled about this campaign. It's light hearted, fun and gives people the opportunity to share their Get Out Of The Dog House stories in video" says Donna Lynes-Miller, Founder & President of GourmetStation. "We are also pleased to partner with the National Borzoi (Russian Wolf Hound) Foundation, a grass roots organization dedicated to finding homeless Borzoi (Russian Wolfhounds) loving homes. Our donation of $10 for every order with the Dog House code will go a long way in helping these fine people continue their good work"

About GourmetStation
GourmetStation delivers a delicious in-home dining experience complete with the flavor of travel to an exciting cultural destination. The online retailer offers the unique opportunity to give or receive a unique gourmet food gift to mark a life-cycle occasion or just to take a night off from cooking. GourmetStation offers multiple regional menu options including Parisian, Tuscan, Cajun, Fusion as well a Romance menu and seasonal menus like Thanksgiving brunch. The wide variety of destination themed food gifts is designed to spark the imagination of both the giver and receiver. Each chef-inspired dinner is intended to provide a dining experience similar to that of its regional inspiration.

Internationally-themed three and four course gourmet meals are delivered anywhere in the United States. Deep-chilled gourmet dinners require only 30 minutes preparation and four course dinners also include European blend coffee or organic tea, after-dinner candy, floating candle and matches. Prices for multi-course dinners for two range from $69.99 to $99.99. Gourmet gift certificates, including Dinner of the Month certificates, are ideal for birthdays and anniversaries. For more information, visit GourmetStation.com or call 1-888-944-9794.

Contact Information:
Donna Lynes-Miller
Founder & President

If you're finding yourself in the Dog House these days GourmetStation might be as helpful as a conversation with a good friend. Looking for a unique food gift to find your way out of the Dog House? GourmetStation has the answer.

Now I can't tell you all the details just yet but in early September GourmetStation will be offering incentives and special menus to help you get out of the Dog House. Think how quickly you'll be "forgiven" with a 3 or 4 course gourmet meal delivered.

We're already having a lot of fun with this campaign. You'll receive $10.00 off for every order and at the same time GourmetStation will donate $10.00 for every order to dog rescue. The only requirement is that a special promo code be entered at online checkout. Check back right after Labor Day to get the code!

You might also want to enter our Get Out Of The Dog House Video contest. A short 2 minute video on how you got in and how you got out of the Dog House just might win you a GourmetStation Dinner of the Month program. Check our home page right after Labor Day for details. In the meantime, try & stay out of the dog house - at least until September until we can help you out!

Have you heard the news from GourmetStation? We have a new rewards program. It's our way of thanking our loyal patrons and providing rewards for continued purchases. OK - I know. There are lots of rewards programs out there provided by all kinds of companies from airlines to banks. But our Gourmet Gold Rewards program has a personality all it's own - just like GourmetStation.

Patrons should register at this location. Each time they shop at GourmetStation they must log in to receive credits for their purchase. For each order they earn 1 credit and after accumulating 5 credits, they are entitled to a free gourmet dinner for two. The system keeps up with the number of points earned and after 5 points, loyal patrons receive an email gift certificate entitling them to a free gourmet dinner for two, including shipping. They may even redeem online immediately after receiving the certificate.

The Company even allows the certificate to be transferred so the patron may use the dinners for themselves or gift another. Plus the certificates never expire. How cool is that? So sign up today by clicking here. Or click here for more information. Bon Appetit!

What’s the BEIS? The British Egg Industry Council. The BEIS distributes leaflets and recipe books, nutrition and food safety information, recipes and specific materials for the general public, teachers, caterers, health professionals and students. Here’s a press release that’s sure grab the attention of egg lovers!

Scientists are close to cracking the age old problem of cooking your boiled egg just right…step aside the clock and the running sand granules – here comes the self-timing egg. Using the latest heat sensitive technology, Lion Quality egg producers tasked boffins to create a foolproof way to guarantee the yolk comes out the way you want it - soft, medium or hard boiled - every time. Carrying a special label, the egg goes into your pan as normal and when it is perfectly cooked the Lion logo appears as if by magic confirming your chosen preference.

“We are still perfecting the technology, but we are very excited at the prospect of sorting a problem that has wound people up at breakfast time for decades,“ said Gilly Beaumont of B&H Colour Change.

Hang on you time starved consumers – the perfect egg is on the way. GourmetStation thanks Toby Bloomberg, Diva marketer supreme, for passing along this information.

The web is a culinary wonderland for foodies. Now I have a new resource to share with you - GourmetFoods101. This site does not beat around the bush. They know what they are about and communicate their purpose and resources directly. First they start out describing the gourmet - do you relate?

"The Meaning of Gourmet - A gourmet is a person devoted to the sensuous enjoyment of delicious food of any kind. If you are a gourmet food lover, this site was meant for you!"

There is a glossary that I enjoy referring to from time to time. You'll also get a chuckle out of the helpful hints. Here's one.

"Did you know? Most hot sauces are healthy for you because they are made with hardly any carbohydrates"

Enjoy!

This press release is hot off the press. Don't forget to go out & buy your July 25th issue of Woman's World and enter the summer picnic contest!

GourmetStation, the leading national merchant for gourmet dinners and upscale prepared meals delivered and Woman’s World, The Woman’s Weekly national magazine, announced a summer picnic sweepstakes.

Ten lucky readers of Woman’s World, The Woman’s Weekly national magazine, will win a chef-inspired GourmetStation picnic for two. Details to enter are in the July 25, 2006 issue of Woman’s World. Winners may select from romantic menus like Parisian, Tuscan, Cajun or Fusion. Each GourmetStation picnic for two is valued at $100 and includes artisan bread, savory soups, delicious entrees, Euro blend coffee and a floating candle with matches. The deadline to enter is 5:00 PM EST on September 25, 2006. Those entering must be 18 or older and no purchsae is necessary.

"We are thrilled to team up with Woman's World for this summer picnic give away" says founder & President, Donna Lynes-Miller. "Woman's World is a fun and informative national magazine and we believe their readers will enjoy participating in the give away."

Delicious Destinations has explored French wineries, Tuscan inns, Asian dining traditions & Cajun secret recipes. I think it’s about time to share some U.S. culture – specifically southern culture from the beautiful state of South Carolina.

Welcome to the quaint town of Florence, South Carolina where there was one and only one bed and breakfast in Florence South Carolina. That was all I required to provide my overnight respite. What was presented to me however was much more than I bargained for.

Welcome to Ambrias Garden Manor Bed & Breakfast located near the downtown area of Florence South Carolina. Welcome to the southern hospitality provided by owners Ella & David Frazier. Built in 1920 the “Old Holden House” is reminiscing of the Victoria ear with columns, arches and multiple fireplaces. Details galore from the house and Ella’s décor provide constant stimulation for the senses. And we haven’t even mentioned the sixty plus Camellia shrubs in the side and back yards.

I stayed in the Rose Room facing Kuker Street. The richly furnished room had a very comfortable bed that provided “good sleeping” during a summer afternoon thunderstorm. Some of the glass pans were original to the 1920’s construction and provided a wavy view of the neighborhood like looking into a child’s fantasy. The original blinds had been artfully restored and for a moment I felt as if I was in my childhood bedroom, safe and secure.

The real experience from Ambrias Garden Manor comes directly from Ella and David who are naturally gifted hostess and host. Their sense of family is demonstrated in the name, Ambrias, which stands for their two granddaughters, Amber & Brias. Ella and David retired from New York several years ago and decided to move back “home” to South Carolina. Their stay in New York certainly did not diminish their southern hospitality. While looking for a location for a dress boutique, they came upon the old Holden House. The notion of a bed and breakfast came about and the rest is history.

What makes Ambrias Garden Manor exceptional is Ella and David’s attention to detail. Sheets are perfectly ironed. Coffee is from a silver server. Napkins are cloth. China is oh so fine. No corners were cut. But even without these exquisite details Ambrias Garden Manor is most favorite bed and breakfast of all times. Why? Because of the delightful people and their genuine care and concern for their patrons. Congratulations Ella & David!

We introduced our dinner of the month offering about a year ago and have been delighted at how many people have purchased the program for a dinner gift to be enjoyed throughout the year.

The stories behind these purchases are amazing and with the permission of our patrons, we are pleased to share one story with you. Meet Leroy & Marguerite Howard from Bellaire, Texas. We are privileged to talk monthly to those patrons that choose to order via phone and we knew when we spoke the first time with Marguerite (nicknamed Pete) that we would have a delightful monthly experience discussing cuisine in general and the GourmetStation menus.

Let’s back up the story for a minute to how Leroy & Marguerite received a 12 month Dinner of the Month gift. Marguerite shared with us that their son was looking for a unique gift while she & her husband were stationery. Travel was one of their passions, but health issues had kept them at home more these days. What could be better than having an international gourmet dinner for two delivered right to their door every month for a year!

So far Leroy & Marguerite have enjoyed seven of their twelve dinners. They’ve taken a figurative trot around the world at home by sampling four course dinners for two from the Parisian, Tuscan, Cajun & Fusion menu lines. Marguerite said that since they were unable to travel as much lately, the gourmet dinner experiences from GourmetStation gave them a way to travel through food. “Food tastes different from place to place,” said Marguerite, “and the dinners allow us to travel through food and still stay at home.”

Marguerite said that she & Leroy are usually able to get four meals from each dinner for two and she really enjoys not having to cook for a couple of days. In addition to travel, Marguerite enjoys gardening and baking. We were a little nervous about our desserts passing Marguerite’s test from an experienced baker’s perspective. So far it looks like we’re passing the test. Thank you Leroy & Marguerite for being such fantastic patrons and for granting this interview!

When setting your table I’ll bet you’ve always wondered -

• Do knives go on the left or are forks on the left?
• If a spoon is to be used for first course, is it inside or outside?
• Are wine glasses positioned above knives or forks?
• And where the heck should that butter plate go?

Fret no more because Robert Jackson with Gourmet Food Revolution has the answers. Robert has just developed a new page for his wonderful web site called