Wednesday, May 31, 2017

Making your body a well-oiled machine


Consumers are now opting for olive oil for its flavour and health benefits

Niagara-on-the-Lake, ON (May, 2017) ­- Olive oil is known as one of the leading ingredients when it comes to cooking a delicious and healthy dish. An ingredient that has been around for centuries, it is considered an essential nutritional support for the world’s longest-living countries.


“The health benefits of olive oil are unrivaled and most consumers are simply not aware that these exist,” says Bernard du Toit, OLiV International Inc.’s Associate Savant, “A few tablespoons of extra virgin olive oil a day can help improve cardio vascular diseases, lower cholesterol and improve metabolism.”

In previous times, for a dish to have a decent amount of flavour, home chefs had no other choice but to load up their meals with ingredients containing high saturated fat and sodium. Now, the days of blocks of butter sitting inside the fridge seem to be over, as cooks continue to opt for olive oil as the healthier option. 

A monounsaturated fat that is higher in bioactive compounds when compared to other vegetable oils, Extra Virgin Olive Oil is the latest staple. Here are a few ways olive oil helps improve overall health when part of a healthier diet and lifestyle:

·         Olive oil contains good fats that have been found to lower total cholesterol levels, and help normalize blood clotting.

·         The powerful antioxidants found in olive oil are said to help lower the creation of damaging free radicals in your body— those that may eventually lead to cancer.
·         Olive oil intake may help improve the amount of calcium in the blood, which can have a positive effect on bone density and can help prevent osteoporosis.
“With olive oil being available year-round, you can now satisfy your taste buds while promoting good health,” adds Bernard. “With so many flavour profiles available, it’s easy to incorporate this nutritional saint into any dish without sacrificing its flavoury goodness.”

For more recipes and additional information about OLiV and OLiV Tasting Room, please visit www.olivtastingroom.ca. Like on Facebook, and follow @OLiVTastingRoom and on Instagram.

ABOUT OLiV Tasting Room:

OLiV started in 2011 in Moose Jaw, Saskatchewan, by founding partners, Awie and Isabeau du Toit. Together they created a retail shop dedicated to Extra Virgin Olive Oil and Balsamic Vinegar after acquiring property in a wine producing area in the Western Cape province of South Africa. The land acquisition combined with the bottles of Extra Virgin Olive Oil and Balsamic Vinegar set in motion a chain of events that has resulted into a fully developed Olive farm in South Africa. With the addition of two new partners, OLiV has expanded rapidly across Canada, with stores in Ontario, Quebec, Alberta, and Manitoba. 

Tuesday, May 30, 2017

Every Day is 'National Burger Day' on a Holland America Line Cruise, With 20 Featured Gourmet Hamburger Options


Cruise line serves more than 4,000 burgers during a weeklong cruise


SEATTLE, May 25, 2017 /PRNewswire/ -- Sunday, May 28, 2017, is National Burger Day,
and Holland America Line is paying homage to the American classic that has elevated itself
to worldwide admiration. Pleasing the palates of meat-eaters and vegetarians, alike, not only
does the cruise line feature gourmet and veggie burgers at Dive-In at the Terrace Grill, but
 also patties can be found on the menus at Pinnacle Grill and The Dining Room, as well as
in a featured demonstration in America's Test Kitchen.
With 20 unique hamburger options onboard, including vegetarian portobello and black
bean "burgers," Holland America Line's selections take guests on an epicurean adventure
 where creating the perfect burger goes beyond cheese, pickles and ketchup. With four
 styles at Dive-In, a signature burger at Pinnacle Grill and an astounding 14 rotating
selections on The Main Dining Room lunch menu, burger connoisseurs on a weeklong
cruise can enjoy a different burger every day of the voyage. In fact, Holland America
Line serves more than 4,000 burgers on a seven-day cruise!
"When people think of culinary innovation, they often think of fine dining, but you can
 also be creative with a classic such as a burger to make it unique and gourmet like
 our Dive-In burgers," said Orlando Ashford, president of Holland America Line.
 "National Burger Day is the perfect day to tout the fact that we feature 20 different burgers that are the best at sea."
Specialty Burgers Make Dive-In a Guest FavoriteDive-In out by the Lido Pool offers a menu of signature, made-to-order beef burgers that all are served with Holland America Line's secret Dive-In Sauce. Four featured burgers are available at Dive-In:
  • Cannonball: The most popular. Served with Gouda cheese, applewood smoked bacon, 
  • sweet caramelized onions, topped with chop-chop lettuce and sliced tomato on a toasted brioche bun.
  • High-Dive: American cheddar cheese, topped with chop-chop lettuce and sliced tomato
  •  on a toasted brioche bun.
  • Gainer: Served with a mound of crispy, frizzled onions, topped with chop-chop lettuce 
  •  and sliced tomato on a toasted brioche bun.
  • Freestyle: It's not beef, but it's the perfect vegetarian "burger" — a grilled portobella 
  •  mushroom topped with cheddar and Gouda cheese, chop-chop lettuce, avocado, and 
  •  sliced tomato on a toasted whole wheat bun.
Fourteen Burgers Highlight the Lunch Menu in The Dining RoomFor lunch in The Dining Room, Holland America Line serves a cycle of 14 different burgers,
 featuring one a day. A guest on a weeklong cruise could enjoy a new burger every day
 without duplication. The diverse options include a Trattoria Burger with Roasted Bell Pepper,
 Pesto Mayonnaise and Mozzarella; Melted Brie Bistro Burger; Mushroom Fontina Burger;
Bacon Egg Burger; Gouda Burger with Cabernet Onions; Andouille Burger with Crumbled
Blue Cheese; Avocado and Bacon Burger; Cheeseburger on Sourdough Bun; Cowboy
Burger with Grilled Mushrooms; Onion Barbecue Burger; Cordon Blue Burger; Mozzarella
Burger with Arugula Pesto; Mushroom and Onion Burger; and a Blue Cheese Burger with
Crispy Onions.

The Ultimate Gourmet Burger at Pinnacle GrillGuests looking to indulge in the ultimate gourmet burger can head to the elegant Pinnacle
 Grill for lunch. The menu on the alternative dining menu features a burger with bacon jam,
 garlic chipotle aioli, Beecher's cheddar cheese, Cabernet red onions and avocado.
America's Test Kitchen Black Bean BurgerThrough Holland America Line's collaboration with America's Test Kitchen, guests can
attend shipboard cooking shows produced in partnership with the long-running public
 television program. A featured recipe is a Black Bean Burger with Chipotle Mayonnaise.
America's Test Kitchen has perfected the art of making the perfect vegetarian burger, and
 guests learn how to make the dish in the ship's show kitchen from Holland America Line
 chefs trained by America's Test Kitchen culinary experts.
Not to worry … guests who aren't burger fans have hundreds of other options to choose
from on Holland America Line's menus, from hot dogs at Dive-In and filet mignon at
Pinnacle Grill to pasta, chicken and fish dishes in The Dining Room or specialty restaurants.

For more information, contact a travel professional, call 1-877-SAIL-HAL (1-877-724-5425)
or visit hollandamerica.com.
Editor's note:  Photos are available at https://www.cruiseimagelibrary.com/c/kafbjotp.
Find Holland America Line on Twitter, Facebook and the Holland America Blog
Access all social media outlets via the Online Communities quick link on the home page
at hollandamerica.com.

About Holland America Line [a division of Carnival Corporation and plc (NYSE:  CCL and CUK)] Holland America Line's fleet of 14 ships offers more than 500 cruises to more than
400 ports in 98 countries, territories or dependencies around the world. From shorter
 getaways to 113-day itineraries, the company's cruises visit all seven continents
with highlights including Antarctica explorations, South America circumnavigations and
exotic Australia/New Zealand and Asia voyages; four annual Grand Voyages; and
popular sailings to the Caribbean, Alaska, Mexico, Canada/New England, Bermuda,
 Europe and the Panama Canal. The line welcomed ms Koningsdam in 2016 and
 has a second Pinnacle-class ship,ms Nieuw Statendam, to be delivered in

 December 2018. A third Pinnacle-class ship, due for delivery in 2021, recently was announced.
The company is undergoing $300 million in brand enhancements to secure its position
 as the leader in premium cruising. Fleetwide, the ships feature innovative initiatives and
a diverse range of enriching experiences focused on destination immersion and personalized
travel. Guests can expand their knowledge through an exclusive partnership with O,
The Oprah Magazine; during an America's Test Kitchen show; at Explorations Café
presented by The New York Times; and by taking a Digital Workshop powered by Windows.
Outstanding entertainment fills each evening at venues including Lincoln Center Stage,
Billboard Onboard and B.B. King's Blues Club. The dining experience can be savored
at a variety of restaurants with menus that feature selections from Holland America Line's
 esteemed Culinary Council that comprises world-famous chefs who design dishes exclusively
 for our guests.
CONTACT:
Sally Andrews
PHONE:
800-637-5029
EMAIL:     

Monday, May 29, 2017

Boulder Canyon® Takes Traditional BBQ Potato Chips To New, Tastier Level With Introduction Of Mesquite Barbeque Coconut Oil Variety



PHOENIX,, /PRNewswire/ -- Boulder Canyon Authentic Foods®, the nation's
fastest-growing, minimally-processed kettle chip brand1, continues to redefine
the snack food aisle by reimagining classic flavors using high quality, clean food
 ingredients.  The latest is an up-to-date take on the traditional barbeque potato
 chip flavor called Coconut Oil Mesquite Barbeque™, made with premium
potatoes that are kettle-cooked in small batches using better-for-you coconut
oil.  The result is an extra crunchy, less oily snack experience that features
up to 30 percent less fat than traditional potato chips and far fewer ingredients.
Boulder Canyon Coconut Oil Mesquite Barbeque chips arrive in stores
 nationwide this month with a suggested retail price of $3.49 per 5.25-ounce
 bag.  The tasty chips feature a perfect balance of sweet and smoky flavors
  with just a hint of coconut and a subtle mesquite finish.
The new Mesquite Barbeque joins Boulder's existing line of potato chips
 kettle-cooked in coconut oil, including Pineapple Habanero™ and Sea Salt
varieties.  In addition, Boulder offers a wide selection of snacks cooked in
 better-for-you olive, avocado, rice bran and sunflower oils.
"One of the foundational elements of the Boulder brand is the use of premium
 and unique oils in our small batch, kettle-cooking process," said Steve Sklar,
 senior vice president marketing for Boulder Canyon Authentic Foods.
"We introduced a line of chips cooked in olive oil four years ago, and
that opened up an entirely different palette of flavors for us. 
We built on that success with avocado, rice bran and coconut varieties,
and it's remarkable to see how well they've been received by consumers.
We expect fans of traditional BBQ flavors will fall in love with these
Mesquite Barbeque chips."
Cooked in 100 percent coconut oil, the Mesquite Barbeque
kettle-cooked chips are gluten-free, Kosher-certified, Non-GMO
and contain no trans fats or cholesterol.
Boulder Canyon continues to push the boundaries of traditional
snack foods with a belief that real food ingredients taste better
 than processed foods ever could.
Boulder Canyon® Foods is a member of the Inventure Foods
 (NASDAQ: SNAK) family of Intensely Different™ specialty brands.
The Company's better-for-you and indulgent food brands include
Boulder Canyon Authentic Foods®, Jamba®, Seattle's Best Coffee®,
Rader Farms®, T.G.I. Fridays®, Nathan's Famous®, Vidalia Brands® ,
 Poore Brothers®, Tato Skins®, Willamette Valley Fruit Company™,
Fresh Frozen™ and Bob's Texas Style®. For further information about
Inventure Foods, please visit www.inventurefoods.com.
1. According to IRI US Foods week ending 12/25/16


CONTACT: Megan McCarl, mmccarl@lambert-edwards.com,
Lambert, Edwards & Associates, 616-233-0500


Friday, May 26, 2017

Eggland's Best Turns to Fans to Help Vote for the Ultimate Eggland's Best "Foodtographer"




CEDAR KNOLLS, N.J.,  /PRNewswire/ -- Eggland's Best (EB) is excited to announce the top five Breakfast/Brunch category semi-finalist photos in the 2017 Eggland's Best "Foodtography" Contest.  From unique bread pudding combinations to dessert-inspired breakfast sandwiches, the semi-finalist photos represent the most passionate EB fans who also happen to have an eye for taking beautiful photos of their delicious and healthy Eggland's Best dishes. 
"To celebrate 25 years of providing the only egg that provides better taste, better nutrition, better variety and better freshness, we asked our fans to submit mouthwatering photos of their favorite EB dishes," said Charlie Lanktree, President and CEO of Eggland's Best.  "The quality of entries was incredible.  We continue to be inspired by the creativity and passion of our fans and hope this will inspire others to create and share their own unique and nutritious Eggland's Best  creations."
From now through June 4th, EB is calling on fans to vote for their favorite Breakfast/Brunch category photo to help determine which of the semi-finalists will move on to the finalist round for a chance to compete for the Grand Prize.  Later, fans will have the opportunity to vote on semi-finalists in appetizer, main course, and dessert categories as well.  The Breakfast/Brunch semi-finalists:
  • Jessica G. (New Jersey) – The Ultimate Breakfast Sandwich
  • Juliana E. (Florida) – Waffle Thyme Omelet
  • Lisa K. (Pennsylvania) – BLT Brunch Salad
  • Sarah C. (Illinois) – Overnight French Toast Bread Pudding
  • Thomas A. (North Carolina) – Polka Dot Eggs
Once finalists from each category are selected and announced, fans will once again have the chance to vote for the ultimate Eggland's Best Foodtographer!  The Grand Prize winner will be awarded $5,000 and a year's supply of EB eggs, and finalists will receive $1,000 and a year's supply of EB eggs.
"Entries in the Breakfast/Brunch category certainly shook up the competition with some unique twists, proving that you can easily create a dish that both looks amazing and is packed with nutrition," said Registered Dietitian and Nutritionist Dawn Jackson Blatner. "The versatility and superior nutrition of Eggland's Best eggs make them a natural and smart addition to any dish, which is why they are the only eggs I recommend to my clients, and serve to my family."
Compared to ordinary eggs, EB eggs contain six times more vitamin D, 25 percent less saturated fat, more than double the Omega-3s, ten times more vitamin E and more than double the vitamin B12.  EB eggs are also an excellent source of vitamin B2 (Riboflavin) and vitamin B5.   EB's superior nutritional profile is due to its proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and Vitamin E.  In addition, independent testing has revealed that Eggland's Best eggs have stronger shells than ordinary eggs, which leads to less breakage and helps them stay fresher longer than ordinary eggs.
For Official Rules and to cast your vote, visit www.egglandsbest.com/foodtography.
About Eggland's Best EggsEggland's Best (EB) is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and Riboflavin. EB eggs have six times more vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs. Independent testing has also confirmed that Eggland's Best eggs stay fresher longer than ordinary eggs.
The distinctive "EB" stamp on the shell assures consumers and food service customers that the eggs meet the highest production and safety standards. Eggland's Best was voted "America's Most Trusted Egg Brand" by American shoppers in the BrandSpark Most Trusted Awards, "America's Most Recommended™ Eggs" by women in the Women's Choice Awards, and has received numerous awards from Prevention Magazine, Men's Health, Men's Fitness, Taste of Home, Women's Health, and many others. 
Eggland's Best was also awarded "Product of the Year" in the egg category by Product of the Year USA. Eggland's Best's hens are fed a strictly controlled, proprietary, high-quality all-vegetarian diet, which results in a better tasting, more nutritious egg that stays fresher longer. EB eggs are available in large, extra-large, jumbo, cage free, organic, hard-cooked, cage free hard-cooked, liquid egg whites, and are certified Kosher. For more information, visit www.egglandsbest.com.


CONTACT: Colleen Imler, Coyne PR, (973) 588-2000, cimler@coynepr.com


Wednesday, May 24, 2017

Hammond's Candies Reinvents Old-Fashion Caramel Corn with Tasty Flavor Combinations




Much-Loved Confectioner Adds Birthday Cake Flavor to Line of Perfectly Popped Snacks


DENVER, May 18, 2017 /PRNewswire/ -- Hammond's Candies today announced the latest of a string of flavor innovations that it has made to its much-loved snack lines. The Colorado-based confectioner has made a very festive flavor addition to its fastest growing segment: Birthday Cake Caramel Corn.
Popped to perfection and full of flavor, Hammond's Caramel Corn line starts with classic flavors, but doesn't stop there. Surprising twists and combinations make treats memorable and leave snackers reaching for more. The newly launched Birthday Cake joins Caramel, Chocolate Caramel, Sweet & Cheesy, Churro and Sriracha Cheddar to round out the line. Retailers that stock their shelves with Hammond's Caramel Corn can rest assured that there's something to delight the full range of buyers' taste buds.  
"94% of Americans snack at least once a day.1 Since 62% of these snackers prioritize taste and flavor when choosing their next bite to eat, Hammond's ensures they have a range of options made with the highest quality ingredients and time-tested recipes," said Andrew Schuman, Hammond's President and CEO. "Birthday Cake Caramel Corn is just the latest of what will be many more innovative flavors that we launch to satisfy buyers' growing appetites. We can't wait to tell you what we're up to next."
Get a taste of the sweet new flavor at the Sweets & Snacks Expo in Chicago May 23rd-May 25th. Stop by booth 883 for a sampling of popular treats from Hammond's Brands, including products from its Hammond's Candies, Old Dominion Peanut Company and Mellow Snacks lines. For more information about adding much-loved Hammond's treats to your shelves, visit www.hammondscandies.com or call 888-226-3999.
About Hammond's Hammond's Candies began delighting candy lovers with artisan candy canes, beautifully spun ribbon candy, and larger-than-life lollipops when it was founded by the Hammond family in 1920, making it Colorado's favorite handmade confectioner for decades. In 2007, the company became the Hammond's Brands that it is today through its acquisition by current President and CEO Andrew Schuman, growing from a much-loved, local candy company to a leading gourmet sweet provider with national regard (and has doubled the number of employees). Since then, Hammond's has gone on to acquire such companies as McCraw's Candies in 2010 and Old Dominion Peanut Company in 2012 as well as to gain impressive recognitions for their brand packaging and product innovation.
Follow Hammond's Candies on Facebook at http://www.facebook.com/hammondscandies and on Pinterest at http://pinterest.com/hammondscandies/ to stay up to date on their latest releases. More information is also available at www.hammondscandies.com or by calling 1-800-CANDY-99 (1-800-226-3999).
Media Contact:Lynn Brainard
160459@email4pr.com
Telephone: 714-771-4397

Tuesday, May 23, 2017

The case for HPV vaccinations for all Canadian children


The disparity in HPV cancer prevention and care is unacceptable. A huge gap in vaccinations exists in Canada's North


By Gilla Shapiro,
Juliet Guichon
and Zeev Rosberger
MONTREAL, Que./Troy Media/ - The human papillomavirus (HPV) vaccine should be
 available to all Canadian children. However, the children of the North still don't have
 universal access to this life-saving vaccine.
Gilla Shapiro
Click image for Hi-res
Now that Newfoundland and Labrador has announced funding for the 
HPV vaccine for boys, all children in Canada's 10 provinces have
 access to the vaccine that helps prevent cancer. This is great news.
 But unfortunately for children in the North, the governments of 
Northwest Territories, Nunavut and Yukon have not yet made this 
disease-preventing and life-saving decision.
That no Canadian territory offers the HPV vaccine to boys is
 unjust for at least five reasons:
  • Boys need the HPV vaccine. The Canadian Cancer Society reports that the majority of head and neck cancer patients are male and the numbers are rising more quickly in males than females.
  • Boys have a special need for HPV prevention. Whereas females have Pap tests to detect early cervical cancer, there is no similar program for males to detect head and neck cancers. Consequently, the Canadian Medical Association, Canadian Paediatric Society and Canadian Cancer Society, among other medical organizations, recommend males be vaccinated against HPV.
  • Children in the North don't have the same population with HPV immunity as in the south. Territorial government reports and parental surveys reveal that their girls are the least likely of all Canadian girls to be vaccinated against HPV. Territorial low female vaccine coverage rates reduce the likelihood that boys will be protected through herd immunity - the protection offered to non-vaccinated people by those who are vaccinated.
  • The territories' people have a greater need for HPV prevention. Research demonstrates that aboriginal people have a higher prevalence of HPV infection and disease than non-aboriginal peoples. Although data is limited and differences among First Nations, Métis and Inuit populations are rarely identified, it appears that the larger HPV disease burden in aboriginal peoples results from unequal access to prevention and screening service.
  • Cancer prevention is especially important where there are great distances between people and tertiary cancer care, as exist in the North.
Provincial and territorial governments usually make vaccine funding decisions. The territories' relatively small populations and vast land mass present unique funding challenges, not least because the territories have the lowest gross domestic product per capita. The federal government could help advance equity in health outcomes across Canada by funding HPV vaccination for boys.
Click image for Hi-res
The Truth and Reconciliation Commission's report called on Parliament to close the health gaps between aboriginal and non-aboriginal communities in a number of areas, including chronic disease, life expectancy and the availability of appropriate health services. The federal government can help reduce chronic disease and increase life expectancy by making available to all children an appropriate preventive health measure. Such a decision would reduce the need for people to seek medical care, reducing health spending.
The disparity in HPV cancer prevention and care is unacceptable. Canada can do better. If Canada were to vaccinate all boys and girls against HPV, it would join Australia, Austria, Israel, Italy and Switzerland in taking such measures to prevent HPV-related cancers in a generation of children.
Zeev Rosberger
Click image for Hi-res
Former NDP leader and medicare's founding father Tommy Douglas said, "My dream is for people around the world to look up and to see Canada like a little jewel sitting at the top of the continent." It's time for the federal government to help all Canadian children avoid the suffering of HPV-related disease by funding vaccination for Northwest Territories, Nunavut and Yukon boys.
Gilla Shapiro is a doctoral candidate at McGill University and a Vanier Canada Graduate Scholar. Juliet Guichon is assistant professor, Cumming School of Medicine, University of Calgary. Zeev Rosberger is an associate professor, department of psychology and faculty of medicine, McGill University and Jewish General Hospital.
© 2017 Distributed by Troy Media

Monday, May 22, 2017

BRAVO Presents New Catering To-Go Menu: Delicious, Unforgettable Cuisine Made Easy!




COLUMBUS, Ohio, May 17, 2017 /PRNewswire/ -- Perfect for parties of four
 to 50, BRAVO Cucina Italiana's new Catering To-Go menu is a spectacular option
 offering delectable cuisine, presenting only the freshest ingredients. Including Catering
 Pans, Family Bundles, Catering Bundles and Create Your Own Pasta Station options,
the menu boasts fare certain to impress any small or large party.
Tweet this : Dads, grads, and everyone in between! Enjoy easy entertaining this season
with @BravoItalian's delicious new catering to-go menu! #mybravo

These new catering offerings feature the delicious flavors guests have come to know
 and love when dining at BRAVO. Now, through the restaurant's quick and simple
 online ordering platform, food can be ordered in a few clicks. All catering orders
come with serving utensils, disposable plates and silverware and sturdy packaging.
BRAVO will be offering 20% off Catering To-Go. Guests may use the discount
 code TGO5003 at checkout or show at the restaurant upon pickup. This offer is
 valid May 18 through June 5, 2017 and is not valid with other offers, discounts
 or rewards. The discount does not apply to third party delivery services.
Catering Pans (serving six to eight people), feature a la carte appetizers, salads,
 and ecaterntrées that allow mixing and matching. The pans include focaccia bread and dipping oil.
  • Appetizers and salads, ranging in price from $24–$32, include BRAVO
  •  Chopped Salad, Caesar Classica, Insalata Della Casa, Crispy Shrimp Napoli,
  •  Artichoke + Spinach Dip, and Crispy Mozzarella Ravioli.
  • Twelve entrée choices, priced from $62–$85, range from Sausage Tortelloni to Chicken Scaloppini to Grilled Salmon.
  • To finish off a wonderful meal, BRAVO also offers divine desserts, including tiramisu ($36) and one dozen mini cannoli crumbles ($42).
Family Bundles (serving four people), include focaccia bread, dipping oil and
 choice of either a Caesar or Chopped Salad, and are priced at $49.
  • Ten options, ranging from Pasta Woozie to Chicken Fra Diavolo to Shrimp
  •  Fra Diavolo
Catering Bundles (serving 10 people), include choice of Campanelle Alfredo
or Campanelle Marinara, focaccia bread, dipping oil and choice of either a Caesar or Chopped Salad.
  • Six options, ranging from Grilled Chicken + Sun-Dried Tomato Goat Cheese to
  •  Mama's Lasagna Bolognese to Grilled Chicken Marsala. Pricing ranges from $120–$140.
  • Plus, a dessert tray of tiramisu for ten (10) can be added for $20.
Create Your Own Pasta Station (serving 10 people), includes choice of salad, focaccia bread and dipping oil, chafing racks, sternos, serving utensils and plates. $12 per person. Choose up to:
  • Two pastas (rigatoni, campanelle, linguine or gluten free pasta)
  • Three proteins (grilled chicken, romano crusted chicken, meatballs, sausage or shrimp — add $1 per person for shrimp)
  • Three sauces
  • One salad
  • Plus, a dessert tray of tiramisu for ten (10) can be added for $20.
"BRAVO's Catering-To-Go offers an easy way to impress guests with truly delicious
 made-to-order cuisine, using the freshest ingredients," said BRAVO Culinary Director
 & Chef Brian Harvey. "Leave the work to BRAVO, and allow yourself to enjoy your event!"
To place a Catering To-Go order, visit catering.bravoitalian.com. For a list of Catering
To-Go participating locations, please visit catering.bravoitalian.com/locations.
About BRAVO Cucina ItalianaBRAVO Cucina Italiana is a "polished casual" restaurant offering classic Italian food
amongst the shadows of Roman ruins. The subtitle "Cucina Italiana" means Italian kitchen,
in which all cooking is done in full view of the guest, creating the energy of a live theater.
BRAVO's popular entrees include grilled steaks, chops, and fresh seafood, as well as
 flatbreads, pizzas and salads, similar to what one would find in an authentic "ristorante"
 in Italy. BRAVO is part of Columbus-based BRAVO I BRIO Restaurant Group. Founded
in 1992, BRAVO I BRIO Restaurant Group currently operates more than 100 restaurants
in 33 states including BRAVO Cucina Italiana, BRIO Tuscan Grille and Bon Vie Bistro.
 Please visit BravoItalian.com for a list of locations, and to follow the restaurant on
Twitter (@bravo_italian) and Facebook (facebook.com/bravoitalian).

About BRAVO | BRIO Restaurant Group, Inc.BRAVO | BRIO Restaurant Group, Inc. (NASDAQ: BBRG) is a leading owner and
operator of two distinct Italian restaurant brands, BRAVO Cucina Italiana and
BRIO Tuscan Grille. BBRG has positioned its brands as multifaceted culinary
destinations that deliver the ambiance, design elements and food quality reminiscent
 of fine dining restaurants at a value typically offered by casual dining establishments,
 a combination known as the upscale affordable dining segment. Each of BBRG's
 brands provides its guests with a fine dining experience and value by serving affordable
cuisine prepared using fresh flavorful ingredients and authentic Italian cooking methods,
 combined with attentive service in an attractive, lively atmosphere. BBRG strives to be
 the best Italian restaurant company in America and is focused on providing its guests
 an excellent dining experience through consistency of execution.
For more information, visit www.bbrg.com.

Contact:Durée Ross / Durée & Company, Inc.
954-723-9350 T
160156@email4pr.com

Friday, May 19, 2017

BRIO's New Catering Packages Bring Delectable Tastes to Any Event Through a Simple Online Ordering Platform




COLUMBUS, Ohio, May 16, 2017 /PRNewswire/ -- Memorable events require delicious cuisine,
 and for those with a busy schedule, BRIO Tuscan Grille offers the perfect solution to make
 any event with four to 50 guests unforgettable. BRIO's new Catering Packages, presenting
only the finest and freshest ingredients, include Catering Pans, Family Bundles, Catering
Bundles and Create Your Own Pasta Station options.
With an increased demand from guests, BRIO now offers its time-honored cuisine in
ready-to-go packages, complete with serveware, utensils, and sturdy packaging.
The best part? Food can be ordered in a few clicks from the restaurant's easy
online ordering platform.
For a limited time, BRIO will be offering 20% off Catering To-Go and Carryout.
 Guests may use the discount code TGO5003 at checkout or show at the restaurant
upon pickup. This offer is valid May 18 through June 5, 2017 and is not valid
 with any other offers, discounts or rewards. The discount does not apply to
third party delivery services.
Catering Pans (serving six to eight people)
  • Appetizers and salads, ranging in price from $26–$32, include BRIO Chopped 
  • Salad; Caesar Classica; Tomato Caprese; and Roasted Garlic, Spinach & Artichoke Dip
  • Eleven entrée choices, priced from $60–$89, range from Chicken Milanese to
  •  Shrimp Mediterranean to Gorgonzola Crusted Beef Medallions
Family Bundles (serving four people), include choice of one salad, one entree,
sourdough bread and flaxseed crackers. $49.95

  • Salad choices: BRIO Chopped Salad, Caesar Salad
  • Eight entrée choices, ranging from Pasta Pesto to Grilled Chicken Marsala
Catering Bundles (serving 10 people), include choice of salad, pasta, entrée,
 sourdough bread and flaxseed crackers. $120
  • Salad choices: BRIO Chopped, Caesar Salad
  • Entrée choices: Grilled Chicken Marsala, Lasagna Bolognese, Chicken Milanese,
  •  Shrimp Mediterranean (add $70), Chicken Limone (add $10), Gorgonzola Beef Medallions (add $70)
  • Pasta choices: Campanelle Alfredo, Campanelle Marinara
  • A dessert tray for ten (10) can be added for $20.
Create Your Own Pasta Station, includes choice of one salad, two pastas,
three sauces, three proteins, sourdough bread and flaxseed crackers, chafing racks
 and sternos. 10 or more: $120; 20 or more: $240; 30 or more: $360; 40 or
 more: $480; 50 or more: $600. Choose up to:
  • One salad (BRIO Chopped, Caesar)
  • Up to two pastas (rigatoni, campanelle, spaghettini)
  • Up to three sauces (alfredo, diavolo, Bolognese, marinara)
  • Up to three proteins (grilled chicken, romano crusted chicken, sausage or shrimp 
  • — add $1 per person for shrimp)
  • A dessert tray for ten (10) can be added for $20.
To finish off a wonderful meal, BRIO also offers divine desserts for six to eight people.
These include Tiramisu ($36) and BRIO Cheesecake ($42).
"With BRIO's Catering Packages, planning an event can be even easier," said BRIO
 Tuscan Grille Chef & Culinary Director Alison Peters. "BRIO's delicious, made-to-order
 cuisine, and the range of choices available for catering, make BRIO an undeniable choice."
To place a Catering Package order, visit order.brioitalian.com. For a list of participating
locations, please visit order.brioitalian.com/locations.

Tweet this : Introducing @BrioItalian's new catering to-go menu, bringing delicious flavor
 and easy entertaining to guests in a few simple clicks! #mybrio
About BRIO Tuscan GrilleBRIO (meaning "lively" or "full of life") is a "polished casual" restaurant serving authentic,
 northern Italian cuisine. The subtitle, "Tuscan Grille" is descriptive in the menu that features
 oven-roasted steaks, chops and seafood, similar to what one would find in an authentic
 ristorante in Tuscany. BRIO's philosophy is "to eat well, is to live well;" which is why it only
 uses the finest and freshest ingredients. BRIO brings the pleasure of the Tuscan country villa
to the American city. BRIO is part of Columbus-based BRAVO|BRIO Restaurant Group
(BBRG). Founded in 1992, BBRG currently operates more than 100 restaurants including
 BRAVO! Cucina Italiana, BRIO Tuscan Grille and Bon Vie Bistro. Please visit the website for
 BRIO locations at www.brioitalian.com and follow the restaurant on Twitter (@brioitalian)
and Facebook (facebook.com/brioitalian)
About BRAVO | BRIO Restaurant Group, Inc.BRAVO | BRIO Restaurant Group, Inc. (NASDAQ: BBRG) is a leading owner and
operator of two distinct Italian restaurant brands, BRAVO Cucina Italiana and BRIO
Tuscan Grille. BBRG has positioned its brands as multifaceted culinary destinations that
deliver the ambiance, design elements and food quality reminiscent of fine dining restaurants
at a value typically offered by casual dining establishments, a combination known as the
 upscale affordable dining segment. Each of BBRG's brands provides its guests with a
 fine dining experience and value by serving affordable cuisine prepared using fresh
 flavorful ingredients and authentic Italian cooking methods, combined with attentive
service in an attractive, lively atmosphere. BBRG strives to be the best Italian restaurant
company in America and is focused on providing its guests an excellent dining
experience through consistency of execution. For more information, visit www.bbrg.com.

Thursday, May 18, 2017

La formulation de HAIRHEALTH Women et de HAIRHEALTH Men


La formulation de HAIRHEALTH Women et de HAIRHEALTH Men a été conçue spécifiquement pour fournir au corps des ingrédients largement reconnus et étudiés scientifiquement qui favorisent la pousse de cheveux sains, encouragent la réparation des follicules pileux abîmés et ralentissent les processus qui provoquent la perte des cheveux. Par ailleurs, HAIRHEALTH appuie la résistance et la croissance appropriée des ongles, réduit les poussées d’acné hormonale et minimise les effets de l’hirsutisme(pilosité du visage non voulue chez les femmes).



Tuesday, May 16, 2017

What Canada can learn from Australia on health care


There are elements to adapt and ones to avoid, from pharmacare, to home care, to hospital efficiency and funding, to a mix of private and public health delivery



By Stephen Duckett
Expert Adviser
EvidenceNetwork.ca
Click image for Hi-Res
MELBOURNE, Australia/Troy Media/ - A recent conference in Toronto addressed whether Australia has anything to teach Canada about how Canadian medicare might evolve. It's a useful question to explore.
Australia and Canada share many characteristics, but Canadians may not know that one of them is that Australia's universal health insurance scheme, Medicare, was modelled on Canada's - albeit adapted to account for constitutional differences between the countries.
There are a number of areas where Australia's experience might prove helpful. The first is the public funding of pharmaceuticals.
Australia has had a national Pharmaceutical Benefits Scheme since the late 1940s. It provides comprehensive coverage against the cost of pharmaceuticals for the whole population. The scheme, though, requires patients to make a modest co-payment for each prescription. For people on income support (retirees, the unemployed) the co-payment is $6.30; for the rest of the population, it's $38.80. There is a safety net, which drops the price to zero or $6.30 after 50 to 60 prescriptions a year.
The upside of the scheme is obvious: medicines - even the most expensive of the new formulations - become affordable to most people.
Drugs are listed on the scheme only if they've been shown to be cost-effective. This helps to ensure the costs are commensurate with the benefits. The scheme pays more than some countries for listed drugs - for example, New Zealand and the United Kingdom pay less. But the prices paid in Australia are about one-third of those paid by Canadian provinces.
One downside of the Australian design is the mandatory co-payments. About one in 12 Australians who used medication say they have deferred filling or did not fill a prescription because of cost. Among the 20 per cent of Australians with the lowest incomes, that rises to one in 10.
Another area where Canada can learn from Australia is in-home care. Australia has a national home care program that aims to keep people in their own homes as long as possible, and out of more expensive residential aged-care facilities.
The program has grown over the past 50 years, with a major enhancement in the 1980s. It provides funding support for a wide range of services, from low-intensity programs such as meals on wheels through to intensive in-home nursing care. The program is being transformed, so funding will no longer be provided to organizations but rather to individuals who need what is described as "consumer directed care."
A third area where lessons may be learned is in efficiency. The Australian hospital sector is more efficient than Canada's, and further efficiency is being driven by national adoption of activity-based or case-mix funding.
Under this arrangement, hospitals are paid for the work they do - up to a cap. The price per patient reflects average national costs, with marginal adjustments for such factors as whether a patient comes from a remote area. Case-mix has replaced a variety of schemes such as area funding, which was problematic in metropolitan areas where a significant number of patients came from outside the local area, and global budgets, which were associated with substantial variations in efficiency between hospitals, with no evidence that higher-cost hospitals were providing higher-quality services.
Canadians should not get the impression, however, that all is rosy in Australia. Australians pay relatively high out-of-pocket costs for pharmaceuticals and medical services. This hits the poor hardest.
Australia also has a mixed public and private system, with physicians permitted to work in both sectors. Private health insurance for private hospital care is subsidized - at about 25 per cent of the cost of premiums - and there are tax penalties on middle-to-high-income earners who don't have private insurance.
Contrary to the original political justification for the subsidies, there's no evidence that subsidizing private care has had any benefit on the public hospital system. In fact, waiting times for public hospital care and proportion of care in the private system are directly rather than inversely related. In other words, more private care is associated with more public waiting.
Canadians can learn from Australia's health care policies - both in what to adapt and what to avoid.
Stephen Duckett is an expert adviser with EvidenceNetwork.ca and director of the health program at Grattan Institute, an independent public policy think-tank based in Melbourne, Australia. He's a former head of the Australian government Department of Health and was the inaugural president and chief executive officer of Alberta Health Services.
© 2017 Distributed by Troy Media

Wednesday, May 10, 2017

Tomato Pesto Grilled Cheese


There used to be a little café where I live that was only open for lunch. I rarely get to get out for lunch, especially to a place that doesn't have golden arches, so when the opportunity arises I jump at the chance. On one fine afternoon, a long, long, long time ago, I had the opportunity to step out for this little indulgence of "going out for lunch" and I decided I had to try out this bistro. Mostly sandwiches and salads were on the menu and as soon as I read the description of their Grilled Cheese sandwich I knew I was in love.
Thick cut slices of sourdough stuffed with 3 kinds of cheese, fresh tomato and pesto and brushed with garlic butter and grilled to a crispy golden brown. It was more than a sandwich, it was a food experience of epic proportions. I've since re-created this little masterpiece in my own kitchen on numerous occasions and every time I bite into it I can pretend I'm sitting in that cute little bistro watching the world go by, it's a nice break in the day from the routine of a stay-at-home mom.
I have experimented a few times with different cheese combinations, different breads and even different cooking methods. This combination is my favourite, try experimenting and find yours. Let's put the grilled and the cheese back into our favourite melty sandwich!
Tomato Pesto Grilled Cheese Sandwich
2 slices thick cut bread (I used a chewy sourdough)
2 oz. shredded fontina
1 oz. shredded smoked gouda
1 oz. or 1 slice swiss
4 slices tomato (I usually use heirloom, but this time I used a Baka Brown)
1 tbsp. basil pesto (homemade, but jarred is fine too)
2 tbsp. garlic butter
Instructions:
1. Heat your BBQ/grill, setting your knobs to medium or a temperature of 350-400˚F
2. Spread one side of each of the pieces of bread with the garlic butter. Place the bread buttered side down. Grill until golden.
3. Spread the other side of the pieces of bread and place buttered side down and grill.
4. Layer on the swiss and fontina.
5. Place slices of tomato on top of the cheese and spread or dollop on the pesto.
6. Top with the gouda and place another slice of bread on top grilled side down.
7. Grill over medium heat on each side until golden. If the cheese isn't fully melted turn off the heat and leave on the grill with the cover closed until the desired meltiness has been achieved!

Monday, May 8, 2017

Riviana Foods Expands Minute® Ready to Serve Product Line with New Better-for-You Offerings




New single-serve organic, quinoa and multi-grain products make preparing 
wholesome meals quick and easy
- It's no secret that people desire meals that are varied, quick and easy to prepare,
 yet still nutritious. Riviana Foods Inc., America's leading rice company, is answering
consumers' demand for "better-for-you" pantry staples with five new Minute®
Ready to Serve products: Minute Ready to Serve Organics, White & Red Quinoa,
 and gluten-free Multi-Grain Medley. Minute Ready to Serve offers convenient,
 pre-portioned options that are ready in just 60 seconds, perfect for those
 on-the-go looking for a quick, wholesome meal.
"There continues to be interest from consumers in convenient options that are both nutritious and quick," said Paul Galvani, Senior Vice President of Marketing, Riviana Foods Inc. "By expanding Minute Ready to Serve's product line to include Organics, Quinoa and a gluten-free Multi-Grain Medley, we're providing variety beyond rice. The new Minute Ready to Serve products provide versatility for those who cook occasionally, but still want wholesome food without sacrificing taste or quality."
Minute Ready to Serve products are perfect for lunch or any meal of the day. The single-serve products now include the following new varieties, making it an easy go-to for anyone who is time-starved but still wants some variety.
Minute Ready to Serve Organics
Riviana is meeting Americans' increasing demand for organic food by offering three new organic products: Organic Whole Grain Brown Rice, Organic White Rice and Organic Red Quinoa & Brown Rice with Garlic. Organic Brown Rice has a nutty flavor and subtle, chewy texture. It's 100 percent whole grain, gluten free and a good source of fiber. Organic White Rice is long grain white rice, and is also gluten free and can be used as a simple side dish or as an ingredient in a salad or soup. Organic Red Quinoa & Brown Rice with Garlic is a delicious blend of organic red quinoa and organic brown rice combined with just the right touch of garlic and onion.  It is 100 percent whole grain, a good source of fiber and gluten free. All three varieties are certified organic by the USDA and are available nationally for a suggested retail price of $2.49 for a package containing two single-serve cups.
Minute Ready to Serve White & Red Quinoa
Minute Ready to Serve White & Red Quinoa is the first 100 percent quinoa Minute product. It's a blend of white and red quinoa, 100 percent whole grain, gluten free and an excellent source of fiber. This Minute product can be served hot by heating for 60 seconds or served cold right out of the cup, making it great for salads. White & Red Quinoa is a versatile addition to soups, salads, baked goods, meatloaf and so much more. It is available nationally for approximately $2.49.
Minute Ready to Serve Multi-Grain Medley
Minute Ready to Serve's popular Multi-Grain Medley variety has been reformulated so that it's now gluten free, which health-enthusiasts are sure to love. This product is a flavorful blend of brown rice, flax seed, red quinoa and chia seeds. It's a 100 percent whole grain option that's ideal for all meal occasions, including breakfast, lunch or dinner. Try making salads more wholesome and adding a slight crunch to recipes like this Southwest Chicken Bowl.  It is available in stores nationwide for a suggested retail price of $2.00.
The Riviana test kitchen has created an assortment of recipes featuring the newest Minute Ready to Serve products. From globally inspired options such as a quick Korean Style Rice Bowl to breakfast and dinner options such as an Egg White and Rice Frittata and Rice and Quinoa Stuffed Peppers, the new better-for-you varieties provide inspiration for flavorful meals or spins on trendy recipe favorites. For additional delicious recipe ideas and more information about other varieties within the Minute family of products, go to www.minuterice.com.
AVOCADO CHICKEN POWER SALAD
Ingredients:
  • 1 cup Minute® Ready to Serve White & Red Quinoa
  • 2 ounces cooked chopped chicken
  • ¼ avocado, chopped
  • 1 cup power greens salad blend
  • 6 cherry tomatoes
  • 1 tablespoon sliced green onion
  • 2 tablespoons vinaigrette dressing
Directions:
Heat Minute® quinoa according to package directions. Cool slightly. In a medium bowl combine quinoa, chicken, avocado, greens, tomatoes and green onion. Drizzle with vinaigrette and toss to combine.
Serves: 1
BREAKFAST PARFAIT
Ingredients:
  • 1 cup Minute® Ready to Serve Organic Brown Rice
  • 6 ounces honey Greek yogurt
  • ½ teaspoon ground cinnamon
  • ½ cup fresh fruit, divided
  • 2 tablespoons vanilla granola
Directions:
Heat Minute® rice according to package directions. Cool.
In a medium bowl, combine rice, yogurt and cinnamon. Spoon half of rice mixture into a tall glass or parfait dish. Top with ½ of the fruit. Repeat layers. Garnish with granola.
Serves: 1
About Riviana Foods Inc. and Minute®
Riviana Foods Inc. is the largest processor, marketer and distributor of branded and private label rice products in the United States and the world's second largest pasta manufacturer. The Riviana family of well-known brands includes Minute®, Success®, Carolina®, Comet®, Adolphus®, Blue Ribbon®, RiceSelect®, Gourmet House®, Ronzoni®, Creamette®, Skinner®, San Giorgio®, Prince®, Catelli®, American Beauty®, No Yolks®, Wacky Mac® and Light & Fluffy®.
Headquartered in Houston, Texas, Riviana is a wholly-owned subsidiary of Ebro Foods, S.A., and a leading Spanish food company.
Join the Minute community online at www.minuterice.com and on Facebook, Pinterest, Twitter and Instagram.






CONTACT: Laureen Lucas, llucas@thecompany.com, 713-867-3248, Or Kimberly Pace,
kpace@thecompany.com, 817-308-5251


Tuesday, May 2, 2017

OATMEAL WALNUT CARAMEL COFFEE CAKE RECIPE

A satisfying nutty cake perfect for breakfast, or a snack.
Author: 
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup quick-cooking oats
  • 6 tablespoons salted butter, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped and toasted walnuts or pecans
  • ½ cup salted caramel sauce, slightly warmed just enough to loosen for easy drizzling
Instructions
  1. Preheat oven to 350°F. Prepare 8-inch square baking pan with cooking spray, or butter.
  2. Lightly whisk together flour, baking powder, and salt, then whisk in oats; set aside.
  3. Beat together butter and sugar until well blended. Add eggs and vanilla; mix well. Scrape down sides when needed.
  4. Mix in dry ingredient mixture until just combined.
  5. Stir in walnuts to distribute.
  6. Evenly spread batter in prepared baking pan. Drizzle caramel sauce over top of batter; using a knife, swirl caramel throughout batter. Spread batter evenly again.
  7. Bake at 350°F for 35-40 minutes, or until wooden pick or cake tester comes out clean. Cool pan on wire rack.
  8. Adjust cook time accordingly for pan size.

http://shewearsmanyhats.com/2014/02/oatmeal-walnut-caramel-coffee-cake-recipe/