Great Taste Magazine

The Stone Brewing World Bistro & Gardens is proud to announce its participation in the international Meatless Mondays campaign. Every Monday, the Stone Brewing World Bistro & Gardens will offer an entirely meatless menu, although meat is still available upon request.

As the largest restaurant purchaser of local, small farm organic produce in San Diego County, the Stone Brewing World Bistro & Gardens has made sustainability a core value (both of the environment and its guests’ continued existence.) It is estimated that Meatless Mondays will reduce the carbon footprint of food sold at the Bistro by 110,448 lbs. of CO2 over the course of a year, in addition to providing yet another healthy, creative outlet for our talented chefs.

For a full explanation of Meatless Mondays at Stone, please visit the Stone blog: http://blog.stonebrew.com/?p=1985

For information on the international Meatless Mondays campaign please visit: http://www.meatlessmonday.com/

For information on the Stone Brewing World Bistro & Gardens, please visit http://www.StoneWorldBistro.com and http://www.stonebrew.com

The Stone Brewing World Bistro & Gardens is also listed by the World Society for the Protection of Animals as a humane restaurant for its commitment to serving only humanely raised, all-natural meat. More information can be found at EatHumane.org

Posted on 9/2/10.

After several days of hot- and cold-food competitions, a team of students, all younger than 25, from Oregon Coast Culinary Institute at Southwestern Oregon Community College, Coos Bay, Ore., representing ACF Bay Area Chefs Association of Oregon, was selected by the American Culinary to represent the U.S. in international culinary competitions as ACF Culinary Youth Team USA. The tryouts took place during the 2010 ACF National Convention in Anaheim, Calif., Aug. 2-5.

““When we were named the winner, we knew the hard work paid off,”” said Randy Torres, CEC, coach of the team that has been practicing since March. ““International competitions are much more aggressive, but two of our team members have international experience that will give us an edge.””

ACF Culinary Youth Team USA members are:

Brittney Cummings of Salt Lake City

Maddie Cutts of Boise, Idaho

Edalyn Garcia of Santa Clara, Calif.

Reilly Meehan of Santa Cruz, Calif.

Alfonso Mendoza of Nogales, Ariz.

ACF Culinary Youth Team USA falls under the banner of ACF Culinary Team USA and will represent the U.S. through 2012 in international competitions, including the 2012 Internationale Kochkunst Ausstellung (IKA) or “culinary Olympics,” taking place in Erfurt, Germany. Now that the team has been selected, it will set up a practice schedule and begin training. The team will be managed by Alex Darvishi, CEC, AAC, executive chef at Houston Country Club, Houston.

“This team has the unique opportunity to bring the first ever ‘culinary Olympic’ championship to the United States,” said Darvishi. “You could not ask for a greater honor than that.”

At the national tryouts, the Oregon team competed against two other teams from California and Nebraska. On Aug. 2, teams produced a four-course meal for four in 90 minutes. The team prepared pan-seared bramzino, radishes, chorizo, chickpeas and salsa verde for its first course; garden greens, asparagus, artichokes, red onion chutney, sweetbreads and whole grain mustard for its salad course; pork tenderloin, pork cheeks, carrots, peas and morels, potato block, rutabaga and peaches for its entrée; and for dessert, lemon curd, poppy seed cake, a selection of strawberries and a caramel ice cream sandwich.

On the second day, teams presented a cold buffet platter for eight and three plated desserts, presented cold. The Oregon team was selected for superior performance and score as well as work habits, ability to be a team player, past experience and temperament.

Posted on 9/2/10.

The Food and Drug Administration has provided guidelines to help restaurants comply with new calorie and nutrition information requirements. The FDA says it “expects to refrain from enforcement action for a time period” to give the industry time to comply.

 Via The Wall Street Journal

Posted on 9/1/10.

La Quinta Resort & Club has appointed Stephen Strickland as executive chef for the award-winning property located in Southern California’s famed Palm Springs area. Strickland will oversee the day-to-day culinary operations for the 45-acre, 796-room property, which is world-renowned as one of the top golf and tennis destinations in the U.S.

“Stephen brings more than 15 years of food and luxury hospitality experience to La Quinta Resort, as well as his strong leadership, professionalism and creative spirit - all of which make him a great asset to our talented culinary team,” said Jay Kriske, La Quinta Resort’s director of food & beverage.

Strickland will be in charge of a staff of 80 and seven dining venues - including TWENTY6, an all-day modern American bistro; Adobe Grill, serving authentic regional Mexican cuisine; Ernie’s Bar & Grill and Wallaby’s West at PGA WEST; Mountain Dunes Golf Clubhouse; and Centre Court Café. He will also oversee spa and in-room dining and banquet operations for the resort’s expansive indoor and outdoor event spaces.

Most recently, Strickland was the executive chef of banquets for Gaylord National Hotel & Convention Center, a 2,000-room property at National Harbor in Maryland. During his tenure there, he orchestrated two inaugural balls held in honor of President Obama. Already familiar with desert living, he was previously the executive chef of Carefree Resort & Villas in the Arizona foothills of the Sonoran Desert, where he revamped its signature venue, The Lariat Grill, to offer a menu with Southwestern and Native American influences and local ingredients.

Prior to that, Strickland spent nine years with The Ritz-Carlton Hotels & Resorts, working as the executive chef for the company’s flagship property in Puerto Rico and banquet chef for its Five-Star, Five Diamond resort in Naples, Fla,. He was also garde manger chef for its luxury business hotel in Atlanta, Ga.

A native of Pittsburgh, Strickland is a graduate of the Pennsylvania Institute of Culinary Arts in Pittsburg, and a member of the American Culinary Federation and Chaine des Rotisseurs USA. He lives in La Quinta with his wife Julianna and two children. In his spare time, Strickland enjoys cycling, golfing, exploring new wines, eating Thai cuisine, cooking with friends, and traveling.

Posted on 8/31/10.

Bonefish Grill, the polished casual restaurant best known for its big-city bar and market-fresh fish, took four top honors in the 2010 ZAGAT Survey of National Chain Restaurants, including Top Food and Top Service in the full service category. The “fresh fish expert” also reeled in Best Seafood and Top Healthy Options and was recognized as Most Popular, Top Facilities, Best Appetizers and Best Desserts in the full service category.

“It is an honor to be recognized by the world’s most trusted source for consumer-generated survey information,” said Tim Curci, Founder and creative force behind Bonefish Grill’s innovation. “In our eyes, our guests are the most important critics we aim to please, and we thank them for ranking us among the top in ZAGAT’s latest survey.”

More than 6,500 ZAGAT.com diners participated in the survey and weighed in on the quality of Food, Facilities and Service using ZAGAT’s signature 30-point scale across 136 U.S. establishments.

“Our people strive to deliver the best, from evolving culinary options and innovative, bar-fresh cocktails to a guest experience that is special each visit,” said John Cooper, President of Bonefish Grill. “Every one of our restaurants is unique. Each takes pride in doing things differently and serving its local community. It is fulfilling to be recognized by our guests for food and service excellence. We thank our Partners and all of our Anglers who remain committed to delivering only the best experience with each and every guest.”

For more information, visit www.zagat.com/fastfood.

Posted on 8/30/10.

Huddle House CEO Phil Greifeld has resigned to become the chief executive at Captain D’s Seafood Kitchen, replacing ex-CEO David Head. Huddle House board member Ken Keymer will become interim CEO of the chain, which operates 400 restaurants in 19 states.

Via American City Business Journals/Atlanta

Posted on 8/30/10.

What do you get when you take 20 energetic youth  from the local Boys & Girls Club and arm them with spatulas, mixing bowls and ingredients like chicken thighs, nutmeg and Panko breadcrumbs? A delectable and healthy recipe of learning, exploring and just plain old fun.The youngsters - who’ll sport chef hats - from the Boys & Girls Clubs of Capistrano Valley will enjoy “Cooking with Chef Scott Green” Friday at Salt Creek Grille in Dana Point. The event is part of the restaurant’s longtime relationship with the club to benefit local youth. Salt Creek Grille began its relationship with the Boys & Girls Clubs of Capistrano Valley in 2009 to help raise awareness and money for it through fundraisers, restaurant promotions and more. In May, owners Tim McCune and Pete Truxaw gave the club $3,000 in proceeds from a menu entree promotion. For each Stuffed Jidori Chicken ordered, the restaurant donated a $1 to the club.

Most recently, Salt Creek Grille has been dishing up “Pasta Fridays” for the kids in San Juan Capistrano. Every Friday, General Manager Marcos Costas brings tons of freshly prepared noodles and sauce - enough to feed up to 75 kids - to the club off Via Positiva. The free gesture, which comes with garlic bread, is meant to nourish the kids and provide them with delectable fare in a fun social setting.

This Friday, however, the kids will enjoy the fruits of their own labor by joining forces with Chef Green on a culinary adventure that will include preparing heart-healthy Apple Chicken Meatballs.

The young sous-chefs will spend three hours (from 11 a.m. to 2 p.m.) getting a hands-on experience - rolling, forming and baking the meatballs, which will be dished up with healthy primavera sauce and gluten-free macaroni. The adventure will be fun but also serious business, as the kids will learn about the different jobs, health, nutrition, hygiene, food safety and what goes on behind the scenes to make a restaurant run smoothly.

Offering the “Cooking with Chef Scott Green” to the Boys & Girls Club is something McCune and Truxaw are only too happy to do. In fact, giving back to the community has long been a hallmark of Salt Creek Grille’s agenda. For years, the restaurateurs have hosted fundraisers, dinners and other events to benefit all types of charities at all five of their restaurants, which also include El Segundo and Princeton and Rumson in New Jersey.

“As a local business owner and long-time resident of Laguna Niguel, I believe it is critical for us to support those in need within our community in any way possible,” McCune said. “We are blessed with a unique opportunity to serve a good meal once a week to the kids at the Boys and Girls Club of Capistrano Valley.”

Salt Creek Grille is at 32802 Pacific Coast Highway on the corner of Crown Valley Parkway and PCH. For more information, call 949-661-7709 or visit www.saltcreekgrille.com.

Posted on 8/27/10.

El Pollo Loco CEO Steve Carley has resigned his post effective Sept. 12 and will take the chief executive chair at Red Robin Gourmet Burgers, according to media reports. Carley, who has led the flame-grilled chicken chain for more than nine years, replaces outgoing Red Robin CEO Dennis Mullen. The shift comes amid growing speculation that Red Robin could be ripe for a sale.

Via American City Business Journals/Denver

Posted on 8/27/10.

The Los Angeles City Council heard from restaurant owners and food truck operators this week as it began considering regulations aimed at tightening control of mobile eateries. The council is considering several options, including establishing a permit process amid concerns that the growth of the city’s food truck scene takes business away from brick-and-mortar restaurants and creates problems for parking-enforcement officials.

Via San Jose Mercury News/Daily News Wire Service

Posted on 8/27/10.

Longtime KFC franchisees are angry about a move last year by parent Yum! Brands that shifts focus away from the chain’s fried chicken roots. Marketing efforts aimed at spotlighting grilled chicken offerings to health-conscious consumers have cost sales, say the franchisees, whose advertising coalition filed a lawsuit early this year to take control of national advertising strategy.

Via Bloomberg Businessweek

Posted on 8/26/10.

Morton’s The Steakhouse and the entire third and fourth generations of Napa Valley’s famed Mondavi family have joined forces for a nationwide wine dinner and charity auction on October 7, 2010 at the Charles Krug Winery Carriage House in Napa Valley to benefit the Make-A-Wish Foundation®.

This gathering, the first of its kind in Mondavi family history, will celebrate the Mondavi family’s more than 90 years in growing and crafting wine and will be broadcast simultaneously to 53 Morton’s The Steakhouse private dining rooms via a state-of-the-art satellite broadcast technology. Tylor Field III, vice president of wine and spirits for Morton’s, has collaborated with three generations of the Mondavi family representing Charles Krug Winery, Folio Fine Wine Partners and Continuum Estate, assisted by corporate sponsor Chase Bank, on this first-of-its-kind dinner, a culmination of the “Prime Events at Morton’s” series. The evening’s esteemed hosts will include Michael Mondavi of Folio Fine Wine Partners, Tim Mondavi and Marcia Mondavi Borger of Continuum Estate, and Peter Mondavi, Sr., Peter Mondavi, Jr. and Marc Mondavi of Charles Krug Winery.

The event will kick off an online auction of the first-ever red wine produced by the extended Mondavi family - a rare 27-liter bottling called Siamo Insieme, which translates as “We are together” in Italian. The Mondavi family has collaborated to produce this large format bottle (called a primat); a unique blend of Napa Valley grown Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, produced and blended by the second and third generation of the Mondavi family especially for this event. This bottle will be auctioned online on Hart Davis Hart Wine Co.’s website October 7, 2010 through October 30, 2010, with all of the proceeds benefiting the Make-A-Wish Foundation.

By utilizing Velocity technology available in Morton’s private dining rooms, guests in 53 Morton’s locations will be served the exact same menu and wine as guests at the Charles Krug Carriage House in Napa Valley. Each private dining room is equipped with 1080i high-definition programming, a nine-foot screen and theater-quality surround sound. This technology will allow guests around the country to feel as if they are in Napa Valley, making it possible for almost 2,400 people to enjoy this groundbreaking event.

Morton’s The Steakhouse in Santa Ana and Anaheim will hold their event at 5 P.M. PDT. Morton’s guests will be invited to bid in a silent auction for a three-pack of premium wines from Charles Krug Winery, Continuum Estate and Folio Fine Wine Partners, with proceeds to benefit the Make-A-Wish Foundation®.

Tickets for this exclusive event are $175 per person. Guests who would like to attend the “Morton’s and the Mondavi Families: Celebrating the Legendary Blend” wine dinner are invited to book online at http://www.mortons.com/celebratingthelegendaryblend or your local Morton’s restaurant. Sponsors of this event include Chase Bank, Hart Davis Hart Wine Co. and Riedel Glassware.

Posted on 8/26/10.

The Culinary Institute of America’s Communications Team Invites You to Join Us in San Antonio, TX on Saturday, October 9 for the Grand Opening of our Newly Expanded Campus.

The founding of the CIA, San Antonio is the result of the largest-ever gift in Culinary Education, and was created to help educate Latino chefs and elevate Latino cuisine to its rightful place in the culinary world. The CIA refers to this mission as “El Sueño” - “The Dream.”

With many of the world’s finest Latino chefs gathered in San Antonio for the college’s annual Latin Flavors, American Kitchens Conference October 6-8, and the Grand Opening Celebration that will follow that Saturday, we invite you to join us in San Antonio to learn more about the CIA’s offerings:

* The CIA’s 30-week Certificate Program in Culinary Arts
* Food Enthusiast and Professional Continuing Education Classes
* The Center for Foods of the Americas; Preserving the Culinary Traditions of Latin America and Mexico

To tour the CIA, San Antonio visit CIAElSueno.com

Posted on 8/25/10.

Wendy’s topped the list of favorite quickservice giants for its food, while Panera and Chipotle led among the smaller players, according to the latest Zagat survey of more than 6,500 consumers. Five Guys Burgers & Fries took the top spot on the list of “Best Burgers,” while Ben & Jerry’s won in the “Quick Refreshment” category.

 via American City Business Journals/Denver

Posted 8/25/10.

The Culinary Arts & Hospitality High School Inc. program at Santa Ana Valley High is seeking sponsorship for their 2,400 students in the Extreme Kitchen Makeover.

The fundraiser will take place on September 10, 2010 from 6:00 p.m. - 8:00 p.m. at the Anaheim Hilton: 777 W. Convention Way, Anaheim, CA.

The Culinary Arts & Hospitality High School Inc. program is its third year of education reform that taps into our local community business volunteers from the Santa Ana Chamber of Commerce. The program is part of the Chamber’s community partnership and economic development plan. As a group of interested and supportive business partners from the community, we are combining our efforts to make positive change for these students who we have worked with over the past three years. We have helped train students with career technical curriculum, qualified instructors, and culinary arts professionals from the industry. We need your support since our students are from the lowest economic backgrounds and have the highest need to be able to contribute to the workforce for themselves, their families and our community. 85% of our students qualify for the free-lunch program and 96% are low-income families of 4 or more that have an annual income of less than $10,000 per year.

With your assistance students will be able to train in an industrial style setting for to be workforce ready. Currently we have the “home economic” kitchen that was fashioned in the 1950’s, which is a poor replica of what is needed for 21 Century food preparation, expedited service methods, efficiency, and modernizations in the field. Our young enthusiastic 10th - 12th grade students have the ability to become fast tracked into jobs with local restaurants and food service providers with proper training in an industrialized setting with state-of-the-industry equipment.

Your participation as a sponsor would assist us in making an opportunity to 2,400 students each year for years to come. There have been no renovations of the high school kitchen for 33 years and each year 2400 - 2600 students have attended Santa Ana Valley High School.

Please consider being a sponsor for the Extreme Kitchen Makeover. With your sponsorship we would 1) display your company logo on the invitations, 2) list on the Chamber’s On-line newsletter, 3) feature an news article, and 4) be featured on Press Release / media information.

Please contact Fred Mensinga at fred.mensinga@hilton.com or Sharon Gomez at sgomez@santaanachamber.com

Posted 8/24/10.

Daphne’s Greek Cafe announced today the launch of its new Pita Melts, delicious Greek-inspired sandwiches offered in three flavors: Grilled Chicken Pesto, Fire-Roasted Veggie Pesto and Fresh-Carved Gyros. Daphne’s Pita Melts combine grilled pita bread with signature Daphne’s flavors and melted cheeses, and are available for $5.99 each at all 59 locations in Arizona, California and Colorado. Daphne’s Greek Cafe is the largest chain of company-owned, Greek-inspired fast-casual restaurants in the U.S.

Daphne’s Grilled Chicken Pesto Pita Melt features Mozzarella cheese, pesto, Feta cheese and grilled chicken breast layered with grilled Roma tomatoes. The Fire-Roasted Veggie Pesto Pita Melt is a perfect mixture of Mozzarella cheese, pesto, Feta cheese, grilled green bell peppers and grilled tomatoes. The Fresh-Carved Gyros Pita Melt is a meaty, cheesy combination of Daphne’s signature sliced gyros layered with American cheese, Daphne’s sauce and Feta cheese.

In addition, Wreath Equity LLC purchased Daphne’s Greek Cafe on August 6, 2010, at which time William Trefethen was named CEO of the company. Wreath Equity, comprised of New York-based Garrison Investment Group and Scottsdale, Ariz.-based Trefethen Advisors LLC, identified the company’s tremendous potential and will infuse Daphne’s with capital. Daphne’s will be repositioned through a dynamic marketing plan, new menu choices and guest promotions.

William Trefethen said, “We are very excited to acquire Daphne’s and recognize its tremendous potential for growth. We look forward to building on its strengths and traditions, including providing loyal customers with great tasting Greek-inspired dishes through new products such as our delicious Pita Melts.”

Posted 8/24/10.

Seattle’s Maxwell Hotel has named Tyler Suddith the Assistant General Manager.

Congratulations!

www.themaxwellhotel.com

Posted 8/23/10.

Hotel Fifty, a distinctive boutique hotel located in Portland where downtown meets the river, is pleased to announce the appointment of Kairos Cuilann des Rosiers as director of wine & spirits.

“Kairos’ diverse background and extensive wine knowledge will increase the level of service we can provide our guests,” said Nick Yanes, executive chef of Hotel Fifty. “His skills and experience make him an asset to Hotel Fifty and H5O bistro & bar.”

Prior to joining Hotel Fifty, des Rosiers was hired by Chef Terrance Brennan of New York’s Artisanal and Picholine as the wine director for his two Seattle-area outposts in 2009, and was previously the wine director of Trump International Hotel & Tower in Chicago. Previously, des Rosiers was hired by French Master Chef Jean Joho to replace Master Sommelier Alpana Singh at his flagship restaurant Everest in Chicago.

Des Rosiers has received several “Best of Excellence” awards from Wine Spectator for his work, and his wine commentaries have been featured in the Chicago Tribune and Los Angeles Times, among others.

For more information about Hotel Fifty, visit http://www.HotelFifty.com.

Posted 8/23/10.

The American Culinary Federation, Inc. (ACF), the nation’s premier organization for professional chefs and cooks, has awarded four Tristar Products, Inc.’s Jack LaLanne juicers - the Power Juicer Classic, Power Juicer Express, Power Juicer Pro and Power Juicer Elite - its prestigious Seal of Approval. The products were submitted for extensive testing and were approved by members of ACF’s Seal of Approval committee, effective May 21, 2010.

“The Power Juicer will proudly display the American Culinary Federation’s Seal of Approval,” said Jack LaLanne. “This endorsement indicates that the juicer is a reliable kitchen appliance that is indispensable to everyone seeking to create nutritionally rich drinks for better health.”

Keith Davis, CEC, AAC, chair of the Seal of Approval committee, applied the organization’s rigorous testing criteria to the Jack LaLanne juicers, evaluating for application, physical properties, performance, packaging standards, and accuracy of labels and marketing materials.

“The Jack LaLanne products were tested using a variety of juices as well as juices used in hot-food items such as soups and sauces,” said Davis. “The products passed tests on physical performance, performance when various products were applied, and proved to be adaptable to various cooking and presentation procedures. ACF is proud to award these four products with our distinguished seal of approval.”

“With the endorsement of this organization of kitchen professionals, the Jack LaLanne Power Juicer has another distinction that sets it apart,” said Keith Mirchandani, CEO of Tristar Products, Inc. “We are grateful to the American Culinary Federation for bestowing its Seal of Approval, which proves the Power Juicer’s patented extraction technology performs effectively and consistently.”

The ACF Seal of Approval program offers foodservice manufacturers the opportunity to have products endorsed by the premier organization of professional chefs in the U.S. Unlike other entities that offer tasting endorsements only, the ACF Seal requires extensive product testing and evaluation. After three years, ACF determines if the product needs to be retested.

Posted 8/19/10.

A traveling troupe of culinary artists is betting that fellow foodies will pay big bucks to participate in seven-hour cooking sessions that culminate in communal meals. After seeing success with its L.A. debut, A Razor, a Shiny Knife plans to travel to several major U.S. markets this fall, offering underground dinners that have guests donning aprons, chopping vegetables and learning the latest cooking techniques before sitting down to enjoy the multicourse fruits of their labors — all at a price of $300 per couple.

via Los Angeles Times

Posted 8/19/10.

Zagat Survey®, the world’s leading provider of consumer survey-based leisure information, has named Panera Bread (NASDAQ: PNRA) the Most Popular large restaurant chain in the United States in its 2010 Zagat Fast-Food Survey. Panera Bread topped the list of 90 restaurants in this category (defined as chains with less than 5,000 locations). Panera Bread was also recognized with number one rankings for its salads and facilities.

Survey respondents separately rated each chain’s food, facilities and service on Zagat’s signature 30-point scale. More than 6,500 diners participated in the 2010 survey.

“It is an honor to be recognized by our customers as their favorite restaurant for a second consecutive year,” said Bill Moreton, Chief Executive Officer and President of Panera Bread. “We strive to provide our customers with wholesome, quality menu options and a relaxing environment in which to enjoy their meal. This recognition serves as great reinforcement for Panera Bread to keep giving our customers the dining experience they love.”

Panera Bread also ranked second for Healthy Options, Best Value and Best Breakfast Sandwich in its category.

“Panera is particularly proud to be recognized in the food categories of this year’s Zagat survey,” said Scott Davis, Panera’s Executive Vice President and Chief Concept Officer. “We’ve worked hard to create wholesome, cravable menu items, like our salads and breakfast sandwiches, and we’re very pleased our customers can taste the care that goes into each bite.”

About Panera Bread
Panera Bread Company owns and franchises 1,399 bakery-cafes as of June 29, 2010 under the Panera Bread®, Saint Louis Bread Co.®, and Paradise Bakery & Café® names. With our identity rooted in handcrafted, fresh-baked, artisan bread, we are committed to providing great tasting, quality food that people can trust. Nearly all of our bakery-cafes have a menu highlighted by antibiotic free chicken, whole grain bread, select organic and all-natural ingredients, with zero grams of artificial trans fat per serving, which provide flavorful, wholesome offerings. Our menu includes a wide variety of year-round favorites, complemented by new items introduced seasonally with the goal of creating new standards in everyday food choices. In neighborhoods across this country and in Ontario, Canada, our customers enjoy our warm and welcoming environment featuring comfortable gathering areas, relaxing decor, and free internet access. Our bakery-cafes routinely donate bread and baked goods to community organizations in need. Additional information is available on the Company’s website, www.panerabread.com.

Posted 8/18/10.

Les Linkogle, co-owner of Briar Rose Winery in Temecula, CA was confirmed as the Wine Institute Southern District Director at the 2010-2011 fiscal year at Wine Institute’s 76th Annual Meeting of Members held at the Fairmont Hotel in San Francisco in late July.

As the Southern District Director Linkogle will continue his second term with an emphasis on promoting and protecting member wineries in and around the Temecula, Riverside and San Diego County areas. Les explains his thoughts on this prestigious position, “The wine industry is a vital part of our economy and must be preserved. The Wine Institute is the wine industry back bone that educates , lobbies, defends, promotes the integrity of wine ,not only in the US but around the World and I am honored to have been elected once again as the Southern California representative to the historical Wine Institute.”

The District directors and their alternates were elected on a one-member-one-vote basis in each district, following nominations by regional winery associations.

At that same meeting, The Wine Institute membership elected Tom Klein of Rodney Strong Vineyards in Healdsburg as their new Wine Institute Chairman , new district- and at-large directors and alternates and 13 new winery and associate members, bringing the total Wine Institute membership to 1,024. District directors and their alternates were elected on a one-member-one-vote basis in each district, following nominations by regional winery associations.

Posted 8/18/10.

From cinnamon and cardamom to mint, ginger and rose, the North American Tea Championship Hot Tea Class / Spring Tea competitors showcased an assortment of pleasing flavors for discriminating judges. The Championship, which took place July 27 - 28 in Las Vegas, Nev., evaluated premium spring teas in 15 different categories. More than 200 teas entered the Championship, the only independent and professionally judged tea competition in North America, to distinguish the highest quality and best tasting teas commercially available in the marketplace. Many of the teas originated from China, India, Japan, South Korea and Sri Lanka. A complete list of first, second and third place winners is available at www.worldteaexpo.com/tcwinners.

First place “Signature Famous Teas” include:
—Ceylon category - Qtrade Teas & Herbs, New Vithanakande Supreme, Sri Lanka
—Dragonwell category - Ecrossland, Inc., Dayang Dragon Well, Zhejiang Province, China
—Sencha category - ITO EN, Okumidori Sencha, Japan
—Darjeeling category - Qtrade Teas & Herbs, Jungpana 2nd Flush, India

—Matcha category - Rishi Tea, Rishi Matcha, Japan

First place “General Category Teas” include:
—Blended Green Tea - Rishi Tea, Super Green
—Blended White Tea - Qtrade Teas & Herbs, Organic & Fair Trade Silver Serenity

—Flavored Green Tea - La Crème Coffee & Tea, Peach Ginger Detox Tea

—Flavored White Tea - Teas Etc., Pear Spice White

—Puer Tea - Rishi Tea, Shu Pu-erh Classic, China

—Unflavored Herbal Blends - Dilmah Tea/Unity Brands Group LLC, Dilmah Pure Chamomile Flowers

—Blended Green Tea / Genmaicha - Rishi Tea, Genmai Matcha

—Flavored Fruit Blends - TeaGschwendner Inc., #1452 Rose Mundi

—Flavored Herbal Blends - TEAMOTIONS, Tea Restfully

—Pan-Fired Green Tea - Qtrade Teas & Herbs,Tunxi Green Tea, China

—Steamed Green Tea - Rishi Tea, Gyokuro Secret Garden, Japan

—White Tea - Qtrade Teas & Herbs, Organic & Fair Trade Silver Needle Supreme

Kim Jage, executive vice president of World Tea Media, producers of the North American Tea Championship, said, “This is the first year we separated the competition from the World Tea Expo and opened it up to all companies in North America that sell tea. As a result, while there were many well-known and respected tea companies that took first place, there were also many pleasant surprises. We saw less familiar and up-and-coming tea retailers stand out with premium teas, winning first, second and third place honors.”

The 217 tea submissions were evaluated blind and through organoleptic analysis of the following characteristics: dry leaf, brewed color, brewed aroma, brewed flavor, brewed mouth-feel, and brewed harmony. An overall numerical value on a 100-point scale was then calculated based on the ratings of each characteristic above. Winners were determined by rank.

Jage said, “We thank our first-rate judges for their dedication to quality tea. Collectively, they brought more than a century worth of tea tasting experience to the Championship.”

Judges of the North American Tea Championship included:

—David De Candia, The Coffee Bean & Tea Leaf

—Eliot Jordan, Peet’s Coffee & Tea

—Jane Pettigrew, internationally renowned tea expert

—Mike Spillane, G.S. Haly Company

—David Walker, Walker Tea

Cupping Coordinators included:

—Suzette Hammond, Peet’s Coffee & Tea

—Aaron Vick, G.S. Haly Company

The North American Tea Championship is made up of two classes: Hot Tea and Iced Tea. Each class consists of its own categories and judging panel. The Hot Tea Class is evaluated twice a year: July for spring teas and February for fall teas. The Iced Tea Class is evaluated once a year in May. Winners of the Tea Championship are announced after each respective evaluation. An invitation-only Awards Celebration is held annually at the World Tea Expo, the premier event for the industry, to honor all winners. The next evaluation will be held February 2011 for fall teas. Entries will be accepted in January. To inquire about entering the competition, e-mail keith@teachampionship.com.
About the North American Tea Championship

North American Tea Championship is produced by SFG Group, LLC dba World Tea Media, which also produces World Tea Expo and World Tea News. Until 2010, the Championship was called the World Tea Championship and it was held in-conjunction with the Expo. Today, it is an independent event, judged by professional cuppers, that evaluates premium teas from around the world sold in North America. For more information, visit www.worldteaexpo.com/tcwinners.

Posted 8/17/10.

Online reservation and restaurant review site OpenTable has expanded into group-buying options with its new Spotlight feature, a series of weekly promotions from member restaurants. The company, which this week announced a triple-digit jump in quarterly profits, offers $50 worth of food for $25 for customers who download, print and present Spotlight coupons.

Posted 8/16/10.