Chef Thomas Keller today announced a new partnership with BMW of North America, which will enhance the overall guest experience at Keller’s acclaimed restaurant,  The French Laundry, through the creation of a concierge service featuring the BMW ActiveHybrid 7.  The collaboration dovetails perfectly with both partners’ long-time commitment to establishing new and creative ways to elevate the premium experience.

The partnership announcement was made from the BMW Championship at Cog Hill Golf & Country Club in Lemont, IL.  Chef Keller, a guest at the tournament, played yesterday in the BMW Championship Pro-Am Tournament, which pairs 70 of the world’s top professional golfers with amateurs.

By Mike Bordon,

Dating back to the year 1888 when martini got recognized as a drink it was known as Vodka. This was made from a certain grain with an unknown history. The ascent of martini took place after the release of James Bond’s movie Dr. No where he ordered a martini at the bar. But the fact is that the mystery of the origin of ‘Dirty Martini‘ in the American bars is totally unknown and mysterious.

Basically a martini is considered to be a pre-dinner drink of alcohol served in a long stemmed cocktail glass with a triangular top. This is the most sought after alcohol at parties and festive gatherings. However, a trendier version of this popular martini is the ‘dirty martini’ which has also been accepted by many these days.

The drink dirty martini has a cloudy appearance because of a mixture of brine or sometimes olive juice to the regular martini drink. This preparation requires ingredients of the highest quality and the best attention of the bartender. The Bartender mixes gin, olives, dry vermouth and a bit of brine or olive juice together.

A cocktail glass with a single cube of ice and a small quantity of water is placed in a freezer for about three minutes so it will get chilled to the right temperature. Meanwhile the ingredients are placed into a shaker including the olives as well, the combination of olives with gin and vermouth give the most sought after taste of the drink. These are tossed vigorously to and fro three to four times so the ingredients get mixed thoroughly. Then the water and the ice cube are removed from the frozen glass and the strained contents from the shaker are poured into the glass.

A single olive is dropped into the cocktail glass and served as dirty martini. Those who dine at famous and high rated restaurants consider this the most elite drink for an elite class. They not only enjoy the drink’s flavor that is unique, it appearance too makes them feel elated wherever they are seen drinking it. Definitely its price would match the budget of its elite group.

This exclusive drink is that which any lady or gent could keep sipping on throughout the evening prior to a sumptuous dinner served with style and elegance. The appearance of the cocktail glass adds grandeur to the table and surely the couple, romantic or business, would feel that extreme satisfaction from the taste of the drink and also the effect it has on them.

Dirty Martini has a special position among the family of cocktails. To know more about Martini recipes you can visit martinirecipe.net

Article Source: http://www.articlesbase.com/drinks-articles/dirty-martini-the-perfect-cocktail-1802970.html

About the Author

Mike Bordon is a renowned SEO professional and author of many articles and e-books. Presently he is working as the editor of spotwriters. You can contact him to get your articles done.

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Rum Ribs
Easy Rum Ribs Recipes
4 pounds spareribs 1 cup firmly packed brown sugar
1/2 cup chili sauce
1/4 cup ketchup
1/2 cup dark rum
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2 garlic cloves, crushed
1/8 teaspoon pepper
Cut ribs into bite size pieces. Line roasting pan with a double thickness of aluminum foil. Place ribs in pan and seal ribs tightly in foil. Bake for 1 hour at 350 degrees F. Unwrap ribs and pour off drippings. Combine remaining ingredients to make a marinade and pour half of marinade over ribs. Continue baking for 1 1/2 hours. Lay ribs on grill 6 inches from heat. Grill for 15 to 20 minutes, basting ribs with remaining marinade several times while cooking.
Rum-Glazed Ribs
Ingredients
3  pounds  pork loin back ribs or meaty pork spareribs
1/4  cup  mango chutney
1/3  cup  bottled chili sauce
2  tablespoons  dark rum (or omit)
1  clove  garlic, minced
1/2  teaspoon  dry mustard
1/4  teaspoon  salt
Directions
1. Cut ribs into serving-size pieces. Place ribs in a 4- to 6-quart Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until ribs are tender; drain.
2. Meanwhile, for sauce, snip any large pieces of chutney. In a small bowl stir together chili sauce, chutney, rum, garlic, dry mustard, and salt.
3. Brush some of the sauce over meaty side of ribs. Place ribs, bone sides down, in a shallow roasting pan. Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until glazed and heated through. Brush with remaining sauce before serving. Makes 4 servings.
Nutrition Facts
•    Servings Per Recipe 4 servings
•    Calories431,
•    Total Fat (g)15,
•    Saturated Fat (g)5,
•    Cholesterol (mg)101,
•    Sodium (mg)504,
•    Carbohydrate (g)19,
•    Fiber (g)1,
•    Protein (g)47,
•    Vitamin C (DV%)20,
•    Calcium (DV%)3,
•    Iron (DV%)11,
•    Percent Daily Values are based on a 2,000 calorie diet
•

Malta and Spiced Rum Glazed Ribs
1.First gather the glaze ingredients together, because there are more then a few of them.   I know that Captain Morgan looks like he is running on empty but trust me behind the bay leaves and cinnamon sticks there is a cup of rum.

Malta and Spiced Rum Glazed Ribs (adapted from Emeril Lagasse)
Glaze:
2 (12-ounce) bottles malta*
3 Tbs guava paste
1 bay leaf
2 Tbs worcestershire sauce
1 tsp Adobo
6 whole cloves
1 stick cinnamon
8 peppercorns
1 orange, zested and juiced
1 lemon, zested and juiced
1/2 vanilla bean, split and scraped or 1 tsp vanilla extract
1 cup spiced rum
1 cup sugar
Ribs:
4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
2 Tbs Adobo seasoning
1/2 cup chicken stock
Directions
To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Remove the glaze from the stove and strain though a fine mesh strainer. Reserve and keep warm, until ready to use.
Preheat the oven to 275 degrees F.
Place the ribs on a sheet pan or baking sheet with cooling grid. Use 1 tablespoon of the Adobo seasoning to cover each of the ribs. Rub the seasoning into the meat and allow it to sit undisturbed for at least 20 minutes.
Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal. Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes. Adjust the oven to the broil setting and position the oven rack to the lowest rung. Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs. Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes. Remove the ribs from the oven and lay on a cutting board meaty side down. Use a sharp knife to cut the ribs apart. Serve the ribs with some of the leftover glaze on the side, if desired.
*Malta can be found at your local Latin or Asian grocery.

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Nine times out of 10, the cocktails you have in bars and nightclubs contain rum. August 16 celebrates National Rum Day in the US. We’re jumping on board the party, giving you a quick bit of info about the popular beverage.

History of rum
The history of rum is the history of sugar. Sugar is a sweet crystalline carbohydrate that occurs naturally in a variety of plants – one of which is sugar cane – grown in Indonesia. The cultivation of sugar cane spread through to other parts of Asia, India and North Africa, before the Spanish and Portuguese cottoned on to the idea of making drinks with the product. Today’s biggest sugar cane / rum producers are the islands located in the Caribbean. They were first brought to the islands by Christopher Columbus in 1493. The Caribbean basin had a perfect climate for growing sugar cane. Sugar cane production quickly spread around the area as too did bars. Europeans planted sugar mills where harvested cane was crushed and juice was extracted. The sticky residue was left to ferment and in the 16th century, the fermented mixture started to be distilled into a spirit. The French gave it the title we know today as rum.

Use of rum
Initially, rum was used to cure aches and pains of those living in the tropics. Sugar cane plantation owners also sold it, at discounted prices to naval ships that were on the Caribbean in order to encourage their presence in local waters and discourage the attentions of marauding pirates.

Types of rum
Silver rum
White rum
Dark rum
Aged rum
Flavoured rum

Which ever one you’re drinking at your favourite bar or nightclub, how ever you’re drinking it, be sure you celebrate on August 16.

Happy National Rum Day!

Article Source: http://www.articlesbase.com/food-and-beverage-articles/national-rum-day-3084448.html

About the Author

By Nastasia Campanella for Brisbane Bars and Perth Bars

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Thanks Russia
Russia is credited with giving vodka to the world and it is traditionally drank straight in an unmixed form there. Americans however, prefer that a liquor have a little more flavor in it in order for it to be consumed without a mixer. While traditionally vodka is derived from distilling fermented potatoes, today it is commonly made from a number of fermented starches or sugars including corn and sugar beets.

So Mixable

Some of the most popular drinks made with vodka include the White Russian, which is made from vodka, cream and coffee liquor. The Salty Dog, which is vodka and grapefruit juice in a tall glass rimmed with salt. Also, the Vodka Tonic, which is simply vodka mixed with tonic soda is quite tasty.

Measure it Carefully

When making vodka drinks, it is important that the vodka be measured carefully, as each drink is mixed. This is because the mouth acclimates to the taste of the vodka quite quickly, so if you are using your taste buds as a guage, you can easily end up with drinks that are far too strong.

Flavored Vodkas

Flavored vodkas have recently began appearing on the market and some of the most popular of these are the fruit flavored vodkas. Vodka can range in price quite dramatically, with cheap stuff going for as low as $4 a fifth and more expensive import brands costing as much as $40 a fifth. The truth is however, while cheap vodka can have an odd after taste, very few people can tell the difference between a popular mid-range $10 a fifth vodka and the best expensive imports.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/so-many-great-vodka-drinks-and-so-little-time-516127.html

About the Author

Written by Donald Trukenstein. If you interested in Vodka Drinks then you’ve come to the right place! You can also learn more about Weekly Drink Specials.

With HD Boutique quickly approaching, September 14-15, 2010 at the Miami Beach Convention Center, hospitality design professionals from across the country are gearing up to engage with and be educated by some of the most influential figures in the design industry. Offering over 15 information-packed, idea generating sessions throughout the two-day show, attendees are invited to take part in a variety of discussions ranging from tips to refine design presentations and restaurant infrastructure, to bath and spa technology and trends. Some of the “not-to-miss” conference sessions at HD Boutique include:

• KEYNOTE SPEAKER: GLENN PUSHELBERG IN CONVERSATION

Tuesday, September 14, 2010, 1-2 p.m.

Design visionary Glenn Pushelberg from Yabu Pushelberg will lead a complimentary session for attendees titled “Yabu Pushelberg in Conversation” with Hospitality Design magazine editor-in-chief Michael Adams to discuss the duo’s extraordinary vision behind a host of award-winning hotels, restaurants, retail environments, and product lines that have spanned the globe since launching their careers over 30 years ago.

• BATH & SPA WORKSHOP: TRENDS, TECHNOLOGY AND SOLUTIONS FOR DESIGNING GREAT GUEST EXPERIENCES

Tuesday, September 14, 2010, 2-3 p.m.

As the first-ever bath and spa workshop at HD Boutique, attendees are invited to examine current and futuristic trends as well as innovative product and design solutions affecting how to plan hospitality baths and spas. The session, which will be split in two parts, baths and spas, will feature established speakers who will highlight meeting the needs of business and leisure guests. On bath design, Peter Schor of Dynamic Results shows the latest in planning, materials, layout and product features that contribute to the crafting of an exceptional bath. Patricia Rotondo from VOA Associates will discuss the wellness landscape and the importance of providing guests with a fully-immersing all-senses experience within spas. The session highlights the importance to incorporate sustainable design practices and will help attendees blend high-tech with high-touch and how to realize increased profits from specialty spa services, fitness, and design-centric retail.

• SOHO HOUSE: DISSECTING THE HOTEL AND MEMBERS’ CLUB HYBRID

Wednesday, September 15, 2010, 10-11 a.m.

Success in the hotel/private members’ club hybrid sector can prove to be elusive. This is what separates Soho House from its competitors. Founded 12 years ago as an exclusive urban retreat in London, Soho House has expanded to multiple locations including the recently redesigned Soho House New York and the latest property – Soho Beach House in Miami Beach. With the designer Martin Brudnizki of Martin Brudnizki Design Studio, attendees can dissect the programming and planning of the members’ club and hotel; their shared services; outdoor living; screening room; chill-out spaces; and food and beverage options. Explore why this concept is one that works globally and why design is a critical part of the story.

This summer, celebrity chef Brian Malarkey—past Top Chef finalist and host of TLC’s Mega Bites—and club owner James Brennan opened Searsucker, the highly anticipated restaurant designed by Thomas Schoos, best known for his work on TAO NYC and Las Vegas; Table 8; and The Penthouse at Huntley Smith. “Worn and comfortable! Unpretentious! Rebellious! A new vogue! Reverse snobbery! No ironing!” So Malarkey writes about the new launch, inspired by its namesake, seersucker fabric. Learn about the inspiration, creative choices, and 2009 economic mindset that dictated the outcome of the 7,000-square-feet of retail space in San Diego to restaurant space, and how the team created a timeless, new American classic. .1 CEU; 1.0 LU HSW(+/-)

• HD BUSINESS WORKSHOP: WHAT OWNERS WANT IN DESIGN PRESENTATIONS

Wednesday, September 15, 2010, 10-11 a.m.

In the increasingly competitive business of design, presentations to owners and operators set the stage for who wins projects and who doesn’t. Join this HD Business Workshop to discuss the right mix of skill, expertise, and acumen, all as essential as the innovation and creativity in how design presentations unfold. Attendees will hear from both owners and operators as they highlight what exactly they look for within design presentations: what works, what doesn’t and why. Gain insight into presentation and how to craft your ideas to secure the work you want. Led by Hospitality Design Group’s Michelle Finn, speakers include Gary Dollens of Hyatt Hotels Corporation; Marty Collins of Gatehouse Capital Corporation; Michael Dalton of Strategic Hotels & Resorts; Tracy Chevalier of Soho Myriad; and William “Bill” Tom of Pyramid Hotel Group.

• RESTAURANT DESIGN MEETS ECONOMIC REALITY: CREATING THE MUCH-ANTICIPATED NEW VOGUE

Wednesday, September 15, 2010, 11:30 a.m.-12:30 p.m.

Join celebrity chef Brian Malarkey – former Top Chef finalist and host of TLC’s “Mega Bites”- and club owner James Brennan for an exciting conversation about the 2010 economic mindset that dictated the outcome of their 7,000 square-foot new restaurant in San Diego, Searsucker. The highly anticipated restaurant designed by Thomas Schoos of Thomas Schoos Design, known best for his work on TAO NYC and Las Vegas; Table 8; and The Penthouse at Huntley Smith, features architectural salvage, distressed furniture, and exposed beams and ceilings to create an open warehouse feeling. Inspired by its namesake seersucker fabric, the restaurant is quickly becoming a timeless, new American model. The session will highlight the inspiration, creative choices, and importance of showcasing local purveyors and breweries all creating a destination restaurant that is comfortable and worn – yet classic.

• EXTENDING THE UNPARALLELED NOBU BRAND

Wednesday, September 15, 2010, 2-3 p.m.

Featuring an impressive panel which will include Nobu co-founders Nobu Matsuhisa and Meir Teper, as well as CEO Trevor Horwell and COO Struan McKenzie of Nobu Hotels, this presentation will discuss how the global organization is translating their world-established lifestyle brand through new ventures into the development of luxury hotels. The group currently spans five continents with 20 restaurants in 15 cities worldwide.

Media Registration: To attend HD Boutique for editorial coverage, please fill out the online media registration form: https://www.xpressreg.net/register/hdbq090/media/regInfo.asp

HD Boutique is presented by Hospitality Design magazine and produced by the Hospitality Design Group, part of Nielsen Expositions, which also produces Hospitality Design Exposition & Conference (HD Expo) in Las Vegas on May 18-20, 2011. The event is in association with: International Interior Design Association (IIDA); International Society of Hospitality Purchasers (ISHP), National Council for Interior Design Qualification (NCIDQ); American Society of Interior Designers (ASID); and NEWH, Inc.—The Hospitality Industry Network.

FOR: HD BOUTIQUE NIELSEN EXPOSITIONS
1145 Sanctuary Parkway, Suite 355
Alpharetta, GA 30009
(770) 291-5459
www.hdboutique.com

CONTACT:   WAGSTAFF WORLDWIDE
Jim Lee / Ty Bentsen
(312) 943-6900 / (323) 871-1151
jim@wagstaffworldwide.com / tyb@wagstaffworldwide.com

With it 96 ounce capacity, the HOPR holds 30 to 50 percent more than a standard pitcher.  That is 30 to 50 percent more profit for your business with each fill.  When patrons order the HOPR, they are paying for the experience and convenience.  The HOPR has a broad appeal because it works great with so many types of beverages.  The tall sleek design makes it ideal for beer, soda, frozen drinks, sangria or any other beverage your patrons enjoy cool!

In hot conditions, the Super Chill Rod’s superior cooling capabilities keep beverages cold to the very last drop without diluting.  The HOPR also saves money by reducing labor costs and waste from bottles and cans.  The HOPR is made from high quality materials for the daily rugged use required in bars in restaurants.  Separate your business from the competition by providing patrons with the HOPR, a new experience that is fun and more profitable for your business.

For more information or to place an order contact:

Jenlis Inc. Suite 350
902 East Second Street
Winona, MN 55987
Phone toll Free 877-356-6455, 507-452-5511
or visit our website www.hoprs.com.

###

Recipe is a full-service marketing agency specializing in the food and beverage industry.  They have offices in San Luis Obispo, Ca. and Atlanta, Ga.  Recipe offers award-winning creativity across all marketing channels including social media, packaging, web and advertising.  For more information on Recipe and their clients, visit www.recipemarketing.com.


For more information regarding “SUNSET – Savor the Central Coast,” call 805-541-8000, 800-634-1414, visit www.savorcentralcoast.com, become a fan on our Facebook page HTTP://tinyurl.com/SavorCC, or follow us on www.Twitter.com/SavorCC.  Ticket proceeds and sponsorships are considered donations to theSan Luis Obispo County Visitors & Convention Bureau, a 501 c 6 non-profit tourism organization promoting San Luis Obispo County.

Fall is here and with it the delicious flavor of autumn.   We’ve just posted a package of brand-new chicken recipes for autumn 2010 with top-quality photography to the web site  www.chickeneverymonth.com for your download!

Check www.chickeneverymonth.com

Sauerbraten Chicken Wings

Roasted Chicken, Celery Root, Apples and Chestnuts

Chicken with Wild Mushrooms, Tomatoes and Capers over Creamy Garlic Grits

Sweet and Spicy Tomato and Pepper Stew

Stir-Fried Chicken with Mandarin Oranges and Broccoli

Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts

These are for free and unrestricted use by newspapers, magazines and other media.   Credit would be appreciated to National Chicken Council.

Among the hundred or so Breton exhibitors at SIAL 2010, there will be 35 taking quarters in 11 of the sector-specific pavilions: in Hall 5A, beverages, biscuit and sweet products, groceries, sea food and deli; in Hall 5B, intermediate food products (IFPs); in Hall 6, meat, meat products and tripe, poultry and frozen foods; and in Hall 8, organic products and fine foods. These Breton companies will be supported by regional authorities and the Boards of Trade Consortium for Brittany (COCEB).

Inside the “Brittany – Trends & Innovation” pavilion (Booth L42) located in the “Régions de France” area (Hall 5A), there will be a stall manned by a chef inviting visitors to sample new flavors and recipes made from exhibited products. This regional booth will spotlight this year’s 50 novelties, in keeping with the four major trends of the day, including:

Sustainable development and responsible products
- Brasserie Britt has designed a revolutionary packaging system for beer called KeyKeg®. Made of 100% recyclable cardboard, it also provides better preservation of drink after opening. It contains Celtika, a blond beer created to mark the brewery’s ten-year anniversary and awarded the Public’s Gold Medal at last year’s World Beer Festival. www.brasseriedebretagne.com

Nutrition and wellness
- Specialized in making traditional milk desserts, the Marie Morin Company offers a new range of plain yogurt made from buffalo milk. This milk contains exceptional nutritional properties with a higher calcium, protein and iron content than cow’s milk, and above all less cholesterol. www.marie-morin.fr
- Specialists in seafood processing and manufacturing, Meralliance is launching a fish dry sausage on the market. Called Armoric, it comes in three flavors: Albacore tuna and walnuts, pepper tuna, and salmon chorizo. www.meralliance.com

Small bites and eating on-the-go
- A brand known for its pâtés and potted fish, Guyader Gastronomie is renewing its appetizer collection with an original range of mini-pots, like grandma used to make, to be enjoyed hot. Small gratins, stewed scallops, stewed shrimp and others will provide an alternative to the ubiquitous verrines. www.guyader.com
- Tasty and easy to cook, such are the main characteristics of the frozen mini-crepes made by Le Monde des Crêpes. Morello cherry or caramel apple flavor, they can be enjoyed at any time of day. www.lemondedescrepes.com

Culinary arts
- Les Comptoirs de Saint Malo have revisited the famous Breton salted butter caramel spread, by adding to the mix a cognac-based liqueur distilled with bitter orange oil. Glucose- and preservative-free, the Caramalo with Grand Marnier is recommended served with crepes and ice-cream. www.comptoirs-saint-malo.com
- The coquille Saint-Jacques, foremost among all seafood, is served with the most refined fare. Primel Gastronomie offers a new version: 12 pre-cooked, frozen mini-shells. The Compagnie Artique brand unveils three recipes, ready after seven minutes in the oven, which are bound to delight all guests at dinner aperitifs or cocktails. www.primel-gastronomie.com

The “Brittany – Trends & Innovation” area on the cutting edge of technology
Thanks to a partnership with GS1, Brittany has an exclusive offer for SIAL 2010 visitors possessing a smartphone:  By scanning a product’s barcode, they can retrieve full product information. Using the CodeOnline service developed by GS1, users may thus collect the full range of data on their phone: product description, production volume, preservation, manufacturer’s history and establishment, workforce, turnover, etc.

Stretching across a 125m² area, the “Brittany – Trends & Innovation” pavilion is sponsored by: The Brittany Regional Council, the Boards of Trade Consortium for Brittany (COCEB), the Valorial competitiveness cluster, the Bretagne Innovation regional agency, and the Made in Brittany Association. The five institutional partners were in charge of selecting the 50 new products being introduced at the tradeshow.

For more information, please contact:
CONSEIL REGIONAL DE BRETAGNE
Odile Bruley
Press Office Director
283 avenue du Général Patton
CS 21101
35700 Rennes Cedex 7
FRANCE
Tel.: +33 2 99 27 13 55
E-mail: presse@region-bretagne.fr
Web: www.bretagne.fr

or: 

FRENCH TECHNOLOGY PRESS OFFICE 
205 North Michigan Avenue, Suite 3740
Chicago, IL 60601
Tel.: (312) 327-526