Learn exactly how to make chocolate fondue raw food recipe in this free instructional video on raw food cooking and recipes. Expert: Rachel Karr Contact: www.greathealinggetways.com Bio: Rachel Karr is a raw food chef at Cru Restaurant in Silver Lake, Los Angeles, California. Filmmaker: Nili Nathan
Video Rating: 4 / 5

2011 Toast the Season

Leelanau Peninsula, Michigan (PRWEB) October 20, 2011

‘Toast the Season’ with the wineries of the Leelanau Peninsula

The 19 wineries of Leelanau Peninsula Wine Trail in northern Michigan invite you to experience the 2011 Toast the Season wine tour. The self-guided wine tour is offered on either of two weekends, November 5 & 6 or November 12 & 13 and is perfect for groups of friends.

“Toast the Season is lots of fun, giving you a chance to experience the Leelanau wine trail, enjoy a great gift bag, taste some great wine and sample our food pairings,” explains Lucie Matthias of Chateau Fontaine. “It’s also a good time to get a start on your holiday shopping in our tasting rooms and at all the unique shops & stores in Leelanau’s villages. Deer hunting season starts on November 15th this year, and we see a lot of ‘deer widows’ too, who are looking for something fun to do while their husbands are away at deer camp!”

The tour features a special wine & food pairing at each of winery, all designed to showcase the flavor and diversity of the wines. At your starting winery you will be given a commemorative glass, an LPVA holiday ornament, a souvenir wine key and a holiday gift bag featuring local food including fair trade coffee from Higher Grounds Trading Company of Traverse City, cocoa-coated chocolate covered almonds from Grocer’s Daughter Chocolate in Empire, and (of course) Michigan cherries from Cherry Republic in Glen Arbor!

Tickets are available online at http://www.lpwines.com/toast along with Toast the Season packages from a number of local lodging partners. You may visit up to 8 wineries each day in any order you choose between the hours of 11am to 5pm Saturday, or noon to 5pm Sunday.

Below are a few of the exciting wine & food pairings!

Chateau de Leelanau will be dishing up their “World Famous Willies Chili” with Solem Farm Red.

L.Mawby has a nod to fall with Nature’s Treat dried apples slices with Black Diamond aged white cheddar paired with the L. Mawby Consort.

Ciccone Vineyards will be toasting up Italian Bruschetta with fresh ingredients straight from the garden and paired with their 2009 Cabernet Franc.

Willow Vineyards will keep Santa wondering, pairing some naughty French Vanilla Pumpkin Squares with caramel topping and their very nice Semi Sweet Gris.

Cherry Republic will let you dip into a Gorgonzola, Pecan and Cherry Fondue and delicious Cherry Bread, paired with their Great Hall Riesling.

Verterra is offering a different food pairing each weekend! The first weekend is Char-Grilled Pizzetta with Sun dried tomato, fresh spinach, garlic, feta & mozzarella. 2nd weekend – Santa Fe Sweet Corn Chowder. Verterra’s Pinot Gris will be paired for both weekends.

Forty-Five North will be serving up carnitas tacos paired with their new 2010 Dry Riesling.

Good Harbor will be simmering some Sweet Potato Bisque paired with their Pinot Grigio Reserve

Chateau Fontaine will feature Grilled Pork Loin on Homemade Rosemary & Sea Salt Foccacia, with your choice of Basil Butter or Bleu Cheese Sauce, paired with their New Release 2010 Pinot Noir.

Gill’s Pier has a tasty treat – Mini Chocolate Creme Puffs w/Cherry Balsamic Filling paired with their Cheerio Cherry Wine.

Tickets:

Tickets for Toast the Season are $ 50 per person or $ 75 per couple (couple ticket holders receive two glasses, pours and food at each winery, but only one gift bag and ornament and no – you do not need to be a romantic couple!). Tickets are available online at http://www.lpwines.com/toast/.

The LPVA encourages using a designated driver or local transportation services when touring its wineries. Visit http://www.lpwines.com for more information including lodging packages at many great area hotels, B&Bs and resorts!

LPVA was formed in 2000 with a goal to help spread the word about all the wonderful things the Leelanau Peninsula has to offer including a growing number of award-winning wineries, excellent restaurants and a rich agricultural history. Today, it is the largest and strongest of the four organized wine trails in Michigan which promote the state’s nearly $ 790 million grape/wine industry. Learn more at http://www.lpwines.com

Leelanau Peninsula Vintners Association

http://lpwines.com/

231-421-1172

Join our Facebook page and connect with other Leelanau wine lovers!

http://www.facebook.com/lpwines

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CiCi Li – Food Paradise TV

www.foodparadisetv.com

Popbar introduces hand-crafted gelato on a stick made with all natural ingredients.
We offer a traditional gelato treat by preparing it in the most genuine way, using only fresh fruit and a handful of Italian ingredients.  Blending authenticity with innovation, we serve our gelato in a new way – on a stick, which is more fun, easier to eat and kid friendly.
At Popbar, we pride ourselves on ensuring flavor in every bite and in providing you with an eventful, personalized and memorable experience on each visit.

By FLORENCE FABRICANT

Last summer it was artisanal ice cream from carts and trucks. This summer your frozen treats will be on a stick. You cannot do much better than the frozen gelato and sorbetto at Popbar, an Italian import in Greenwich Village. Small batches are made on the premises in more than a dozen flavors, with the suavest of textures. The coffee has the intensity of espresso, and mixed berry suggests mid-July. Embellishments include chocolate dips (below, on strawberry sorbetto). Drizzles and coatings of chopped nuts, coconut or granola are also available, some already applied to the pops, others for custom combinations. Popbar is the American franchise of Stick House, based in Turin.

Elsewhere, People’s Pops, a regular at the Brooklyn Flea, is now in Chelsea Market, making pops from local fruit, some with the addition of Ronnybrook Farm Dairy cream, with results that are icier than Popbar’s. La Newyorkina, at the new Hester Street Fair, specializes in popsicles in exotic Latin flavors like mango, coconut and avocado. And starting in about 10 days, Griff’s, the ice cream window at the Duane Park restaurant, will start offering pops made of frozen pie fillings like Key lime and banana cream, coated with pie-crust crumbs.

Popbar, 5 Carmine Street (Avenue of the Americas), (212) 255-4874; starting May 5: regular pops, $3.99; coated, $4.49; custom coated, $4.99.

People’s Pops, Chelsea Market, 75 Ninth Avenue (15th Street), entrance at 425 West 15th Street; peoplespops.com: pops, $3.50.

La Newyorkina, Hester Street Fair, Hester and Essex Streets; Saturdays and Sundays: pops, $4.

Griff’s Gelato, 157 Duane Street (West Broadway), (212) 732-5555; starting May 15: pops, $5.

A Gateway to Cultures Through Food and Entertainment

Writers:
Ian Blei, Optimized Results
Mark Levy, Overland

Today, Cici visited the theater District of New York: Times Square and Broadway, where the entertainment industry started in America. Her journey included a bowling alley, Bryant Park, two amazing French restaurants, and of course a Broadway show.

For a truly unique experience, CiCi started her day at Leisure Time Bowling; below the depths of Port Authority. Surprisingly upscale, and boasting unique cocktails and a video game parlor, CiCi showed her prowess on the lanes.

Next was Le Perigord, named after a region in France known as a culinary Mecca, and as elegant and chic as its old world name suggests. Lunch Buffet doesn’t get fancier than this.

Afterward, CiCi went for a walk in Bryant Park, located between Times Square and Grand Central Station. If it had been evening, there would’ve been a concert happening, but the empty stage was still inviting.

After Bryant Park, CiCi went back to Times Square and was dazzled by the lights and marquees announcing all the shows, including “In the Heights,” the show she was going to see that evening. As a special surprise, CiCi got to meet with Shaun Taylor-Corbett, who plays Sonny in the show. “In the Heights” illustrates the real New York City, with its colorful characters bonding together to persevere.

CiCi fortified herself with another amazing meal before the show, with a stop at Le Bernardin; known for some of the best French seafood in New York. Chef Ripert strives to create dishes that feature the fish as the star of the “show.” CiCi got an extra treat watching the creations take place in the kitchen, topping it off with CiCi’s favorite part of any meal: a beautiful dessert.

For the perfect ending to her Theater District adventure, CiCi went to see the Tony Award winning “In The Heights,” filled with all the passion and flavor of NYC. The Theater District is the embodiment of America’s entertainment birthplace. It’s filled with everything from arcades to fine dining to live music to theatrical performances. When you hear the word “Broadway,” you know exactly where you are. Even “In The Heights,” shines as the real New York City; all about sharing dance, music, food, and friendship.

Take Action! Comment on this video for a chance to win a gift card. How? After commenting on my YouTube vids, email to info@foodparadisetv.com; subject: free gift card; info: name, address, contact info, how did you hear about us, did you comment on my YouTube vids yet? Happy eating and winning !! Subscribe, Like, Comment, and make Favorite to my YouTube Vids! Let’s also stay in touch on Twitter and Facebook. I check them daily and I’ll reply.

Website: http://www.foodparadisetv.com
Facebook Page: http://www.facebook.com/ciciliciousvlog
Twitter: http://twitter.com/foodparadise
My address: 229 W. 28th Street, Suite 700, New York, NY 10001

A Gateway to Cultures Through Food and Entertainment

Writers:
Ian Blei, Optimized Results
Mark Levy, Overland

Looking on her iPhone for where to eat breakfast, Yelp recommended the “Dessert Truck.” It used to be a truck, before getting converted into a restaurant. As the saying goes, “Life is short; have dessert first!” CiCi helped in the kitchen making their signature chocolate bread pudding with bacon custard sauce for breakfast. With that in hand, CiCi headed to the Tenement Museum.

The Tenement Museum is dedicated to the immigrants who used to live in that very building. Walking through the tiny rooms, CiCi thought about their hard lives; starting with so little and sacrificing so much for a better life.
Walking back to the Thompson Hotel for lunch at the Shang Restaurant, CiCi met two guys painting a huge NYC style mural, appropriately including a Big Apple.

The Shang Restaurant is beautiful and posh, and CiCi enjoyed a fabulous appetizer; a mountain of noodles, shredded vegetables, and salted plum sauce Chef Susar Lee calls a Singapore Slaw. After lunch, CiCi was looking for something light and cool. She discovered Il Labratorio del Gelato; where they mix up amazing flavor experiments.

Next, CiCi had shopping in mind at a famous jeans and clothing shop called Earnest Sewn. With such a variety of clothing and so many interesting things to look at, CiCi could spend days there, but she had more places to visit. After seeing Economy Candy on Yelp, she had to check it out. Like a kid in a candy store, CiCi left with enough for a year.

Next it was on to La Vie; a restaurant highlighting French Mediterranean food served Moroccan style. CiCi was invited to their grand reopening party. Cozy and chic, with music, cocktails, and great food, La Vie is amazing fun; epitomizing the Lower East Side.

Take Action! Comment on this video for a chance to win a gift card. How? After commenting on my YouTube vids, email to info@foodparadisetv.com; subject: free gift card; info: name, address, contact info, how did you hear about us, did you comment on my YouTube vids yet? Happy eating and winning !! Subscribe, Like, Comment, and make Favorite to my YouTube Vids! Let’s also stay in touch on Twitter and Facebook. I check them daily and I’ll reply.

Website: http://www.foodparadisetv.com
Facebook Page: http://www.facebook.com/ciciliciousvlog
Twitter: http://twitter.com/foodparadise
My address: 229 W. 28th Street, Suite 700, New York, NY 10001

Let’s eat our way through New York City with Foodie CiCi Li

www.foodparadisetv.com

Lady M Confections

Lady M Confections prides itself on creating the freshest and finest cakes and confectionary delights.

Lady M^® cakes are hand-made following recipes that have been refined over the years to provide the highest quality in taste and appearance. All products are prepared fresh (not frozen) without the use of food additives or preservatives. The special care and attention in creating Lady M^® cakes has led to a loyal following. Lady M^® cakes are served at New York City’s top restaurants and at the homes of an ever-growing private clientele.

Lady M^® cakes are available for delivery throughout Manhattan with a 24-hour notice. Select Lady M^® cakes are also available for shipping throughout the United States via FedEx with a 48-hour notice.

We hope that you will have the opportunity to experience Lady M^® cakes and that they will bring joy to your table.

By AMANDA HESSER

Since it’s impossible and foolish to claim that something is the best of anything in New York, I’ll hedge my bets and say that the Mille Crêpes at Lady M Cake Boutique, just off Madison Avenue on the Upper East Side, is at least the second-best cake in the city. It succeeds so splendidly not just because it’s wildly delicious but also because it’s a clever design. Any number of decent pastry chefs could have come up with it. But they didn’t. (Or at least they didn’t look it up in some old cookbooks, but more on that later.) A team of mysterious investors at Lady M did, and they have filed to trademark the name Mille Crêpes.

Here’s what it is: 20 (as opposed to 1,000) lacy crepes layered with clouds of whipped-cream-lightened pastry cream. The top crepe is spread with sugar and caramelized like creme brulee. A fork plunged into a slice slides like a shovel through fresh snow. You get a whiff of smoky sugar, then layer after silky-sweet layer.

The components of the Mille Crêpes — the crepes, the pastry cream, the whipped cream — are plain as can be. It’s the way they are constructed, with every proportion considered and refined, that makes you think differently about cake. ”The recipe has to be perfect,” said Hideyuki Niwa, who bears the title C.E.O. of this single-location bakery. ”The cream itself has to be firm enough so the cake doesn’t collapse. The crepes have to be baked thin enough so that when you cut through with a fork, it can’t be an impediment. We’ve had many failures.”

Most bakeries are born out of love and butter and modest ambition, but not Lady M. The shop on East 78th Street is a clean, bright box done completely in white, with a sleek glass pastry case jutting through the room. In the back are a handful of tables; not even a cash register is visible. What little color there is in the room comes from the cakes and pastries themselves — eclairs, a paper-thin apple galette and fruit tarts, none of which compare in style to the Mille Crêpes.

Niwa, who was previously an investment banker, prefers to talk about sugary, comforting confections in terms of branding, strategy and intellectual property. He would not say how many investors were involved in Lady M or even where they were from. ”We wanted to be the Maison du Chocolat of the cake industry,” he said by way of explanation. The company began in earnest in 2002, selling cakes to restaurants, which it still does. Its green-tea Mille Crêpes, for instance, is served at Megu.

When I asked if I could speak to a pastry chef about how the Mille Crêpes is made, Niwa said that company policy didn’t permit its pastry chefs to speak to the media. ”We’re not interested in them being personalities,” he said. Niwa was also evasive when asked what inspired the Mille Crêpes. After many phone calls, I was allowed to visit the production kitchen in New York’s baking ghetto, Long Island City. The pastry chef, whose name I agreed not to mention, was marvelously precise, assembling the layers of docile cream and crepes in less than six minutes. (Niwa likes to time the chefs and find ways to shave off precious seconds.)

Back home, I decided to try to crack the mystery of the Mille Crêpes. I opened ”Joy of Cooking,” and right among the pancake recipes is one for crepe cake, made with a dozen crepes layered with lemon sauce. A similar version, layered with whipped cream and jam, called gâteau de crepes, appears in the Larousse Gastronomique. As the book explains, filled layers of crepes is an age-old recipe.

The top-secret Mille Crêpes is feasible to make at home after all. Using the crepe recipe from ”Joy of Cooking,” the vanilla pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan, and my own whipped cream, my gâteau de crepes was charming the way the sagging roof of an old cottage is, and darn tasty.

But in fact, food is like fashion. Others may mimic, but style and faultless execution are the mark of a determined individual. People may copy Lady M’s Mille Crêpes, but when they want a perfect specimen, they will go to the store — or just pick up the telephone and have it delivered to their doors.

Students have so many manufacturers that are producing chocolate chip cookies but all these producers don’t create the best products. So once you go out to buy healthy chocolate chip cookies for you then you have to never forget to select which company which is recognisable for its top quality products. This should help you to recognize a good product.

Students have a lot advantages of healthy and balanced dark chocolate chip cookies that you will appear to comprehend if you will eat them persistently and add them into your life. It is crucial to eat healthy fruit for anyone. Cookies are most items that all people prefers to eat so you need to pick healthy chocolate chip cookies. If you are unclear regarding the high quality of a product afterwards you must do some research and ask nearly in the market. You will surely get some idea and has the ability to stay to a great products or services of dark chocolate chip cookies.

CiCi Li – Food Paradise TV

www.foodparadisetv.com

By FRANK BRUNI

THERE is reason to pity the nearly perfect. They have so many ways to falter. In thrall to their own legend, they might well overreach, trading glory for folly, or they might simply coast, converting acclaim into idle narcissism. They might allow self-assurance to bleed into arrogance and let down their guard against error.

These are a few of the traps that Le Bernardin has faced – and avoided – for nearly two decades. It grabbed hold of four stars from Bryan Miller in The New York Times less than three months after it opened in early 1986 and has never let them slip from its grasp, maintaining its superior rating more than twice as long as any of the other New York restaurants in its elite company. (The runner-up, Jean Georges, earned four stars in mid-1997.) None of its peers have built legends so large and sturdy.

All of its peers can learn from its example. Le Bernardin has aged with astonishing grace, more Deneuve than Dunaway, doing what it must to remain youthful without ever making an elastic fool of itself, staying true to its identity while adapting to changing times. Now as before, it is a high church of reverently prepared fish. But more than ever global currents inform and influence what emerges from a kitchen that can no longer be succinctly described as French.

Consider one of the best appetizers, a “progressive tasting” of four fluke ceviches that turns into a world tour. Reading the plates from left to right, first up is fish that has been marinated in lime, cilantro and onion: Peru. Next, olive oil, tomato and basil are thrown into the mix: the Mediterranean. After that comes the addition of ponzu: Japan. And then the fish is finished with a splash of coconut milk: Thailand.

The flavors of Asia have beguiled Eric Ripert, who has been the chef at Le Bernardin for more than a decade and at first worked alongside Gilbert Le Coze. (Mr. Le Coze died in 1994; his sister, Maguy, still helms the ship.) Asian accents are scattered throughout a menu that bears scant resemblance to the one in 1995, when Le Bernardin was last reviewed in The Times and received a fresh four stars from Ruth Reichl. Mr. Ripert enlivens a fantastic hamachi tartare with a ginger-coriander emulsion and wasabi-infused tobiko. Cardamom and yuzu make appearances in other dishes, joining a distinctly international cast.

“For a while our mantra at Le Bernardin was that the fish is the star,” Mr. Ripert said in a telephone conversation after my visits to the restaurant, where he repeatedly recognized me. “Today we are a little less fanatic about that.” A little but not a lot, and therein lies both the secret to Le Bernardin’s continued success and the reason I regularly field complaints from friends who found their experiences there disappointing.

Because of the restaurant’s legend they expect a riot of flourishes, an explosion of fireworks. Nothing less than being made to levitate above the table will do. Le Bernardin does not work that way. Sure, it musters bits of incidental theater: in keeping with its French background it serves many appetizers and entrees with a final, fancy application of broth or sauce at the table.

But it eschews high drama, both in the dining room, which has all the sex appeal of a first-class airport lounge, and in the dishes, many of which are paradigms of subtlety. Only with careful attention do you register and revel in Le Bernardin’s grace notes: a trio of tiny arugula leaves, all precisely the same size and each perfectly equidistant from the others, which surround codfish, providing vaguely bitter, peppery, mintlike hints.

You can absent-mindedly polish off an appetizer of barely poached lobster in a broth of butter, Champagne and chives and know that you are eating something good. Or you can pause, ponder and realize that you are eating something with an exquisite balance of colors, shapes and flavors. The amorphous clumps of sweet white lobster meat sit atop coin-shape bits of mango, which are orange and slightly acidic, and below rectangles of avocado, which are green and vaguely unctuous. The full Epicurean appeal of the dish reveals itself only upon close scrutiny. Le Bernardin is a restaurant for people who really focus on the food.

CiCi Li – Food Paradise TV

For ticket information please visit: http://www.ChineseArtsRevival.org
Shen Yun, a nonprofit organization based in New York, is the world’s premier classical Chinese dance and music company. With a mission to revive the spirit of traditional Chinese culture, arts and values, in just a few years Shen Yun Performing Arts has taken the world by storm with millions of people having been enthralled and inspired by its beauty and grace. “5000 Years in the Making”…it’s a show not to be missed!

About Food Paradise TV:  “Understand the food and you’ll understand the culture.”Food Paradise founders. It is our mission as international ambassadors to forge the gateway between the Chinese-American community and the rest of the world through culinary arts and cultural exploration.

About CiCiLicious Vlog: CiCiLicious Vlog is CiCi Li’s semi-weekly video blog about food, travel, and life style, on every Monday & Thursday. CiCi films with iPhone 4 on this new adventure, creating a realistic, personal, and informative video blog channel.

Who’s CiCi Li: “I have always been intrigued with how easily food can define culture. I’m curious and adventurous and will eat “anything!” After eating my way through town, tasting all the delicious food this city is abundant with, I decided my career would have to focus on eating my way through the world.” 

Take Action! Comment on this video for a chance to win a gift card. How? After commenting on my YouTube vids, email to info@foodparadisetv.com; subject: free gift card; info: name, address, contact info, how did you hear about us, did you comment on my YouTube vids yet? Happy eating and winning !! Subscribe, Like, Comment, and make Favorite to my YouTube Vids! Let’s also stay in touch on Twitter and Facebook. I check them daily and I’ll reply.

Website: http://www.foodparadisetv.com
Facebook Page: http://www.facebook.com/ciciliciousvlog
Twitter: http://twitter.com/foodparadise
My address: 229 W. 28th Street, Suite 700, New York, NY 10001

2) “Cigarette smoking” has been utilized for more than 6 millenia to securely cook dinner and keep food. The meats was finished to bellows of burn and low warmth doing so was done to prevent any micro organism cultivating.

3) Barbecuing is not which typical, well not barbecuing as we no it barbecuing is a size cooking event that cooks at a temps related to hot h2o in order to tenderize the animal products whilst preserving the juices. Today the proceedure most commonly utilized is in reality broiling, pam cooking at in much less time and a far higher temperature, about 300 levels higher.

4) In accordance to surveys accomplished by the Barbecue Marketplace Association, 50 percent of all marshmallows ingested in the U.S. have been flame roasted.

5) One of the insanely straightforward methods to check your gas container level, use rest room machines.

6) The origin of the phrase barbecue is unclear. Most assume it got here from the American-Indian phrase barbacoa for a wood on that meals were cooked.

7) To add a Smokey flavor to fruit cooked on a gas grill prepared or food that you cook dinner interior the house, use “liquid Smoke.” Liquid Burn is a condensation of actual substance, doing so product is basically extra to any barbecue.

Brisket, this extremely dense cut of meat repossessed from a cow’s chest, cooks in 1 to 2 tons per pound on a barbecue. Doing so papers out at an normal of 12 tons cooking time on the grill for a standard 8 lb piece!

9) Ks City, Mo and Lexington, North Carolina both declare to be the barbecue capitals of the world. Memphis, in the meantime, stakes a declare to becoming the pork barbecue capital.