Cultural Food New York,
Featuring Asian, Kosher & Latin Food Shows,

To Co-Locate with Int. Hotel/Motel & Restaurant Show in NYC, NOV 2007-
Will Overlap Two Full Days

IH/M&RS To Present Comprehensive Culinary Market
Through Extended Co-Locations with Foodservice Shows

Extended co-locations with Cultural Food New York, featuring Expo Comida Latina, All Asia Food and Kosherfest, will create a diverse and unique culinary experience this November at the International Hotel/Motel & Restaurant Show (IH/M&RS®). The three foodservice shows, now under the umbrella name Cultural Food New York – presented by Diversified Business Communications – will shift to a Sunday-Monday format to coincide with the traditional Saturday through Tuesday IH/M&RS format. This new schedule will offer an additional day of cross-market access for attendees of all four shows.

While each show will maintain its unique brand identity, organizers George Little Management, LLC (GLM®) and Diversified Business Communications will partner to provide attendees with reciprocal show badges. Combined, the total market experience will feature nearly 2,000 exhibitors and is expected to draw some 45,000 buyers, representing the largest showcase of its kind in North America.

“The co-location with Cultural Food New York, which includes Expo Comida Latina, All Asia Food and Kosherfest, will provide IH/M&RS attendees with an opportunity to discover products beyond their norm,” said Christian Falkenberg, IH/M&RS show manager. “This is truly a comprehensive market experience, with traditional food products and cutting-edge restaurant equipment featured at the IH/M&RS, and culturally-diverse food and beverage products a few steps away.”

Cultural Food New York

All Asia Food Expo
As the only United States trade show dedicated to Asian retail and foodservice, All Asia Food serves as the only exposition to exclusively spotlight the rapidly growing U.S. market for Asian food and beverage. Propelled by the growth of the Asian American population and spurred by a passion for Asian cuisine among citizens of all ethnicities, the market has reached more than $5 billion per year in U.S. sales.

Expo Comida Latina
Attended each year by decision-makers representing foodservice, supermarket and retail operations, Expo Comida Latina attracts some 200 exhibitors and 3,000 attendees. The event, which was launched in Los Angeles, in 2002, as the first-ever business event for the Hispanic food and beverage market, has become firmly established in Los Angeles, New York City and Houston, Texas, as the leading resource for the Hispanic food and beverage industry. In addition to exhibits, Expo Comida Latina features educational sessions and special events, including The ECL Culinary Demonstration Theater, hosted by celebrity Chef Lala and her lineup of renowned guest chefs.

Kosherfest
Now in its third year alongside the IH/M&RS, Kosherfest is the largest international showcase of the $12 billion kosher foodservice industry, presenting international kosher food, beverage and foodservice resources, as well as educational sessions by industry experts. The 19-year-old show will present some 350 exhibitors and attract 6,000 buyers. (www.kosherfest.com)

Expo Comida Latina, All Asia Food and Kosherfest will take place Sunday, November 11, through Monday, November 12, 2007, at New York City’s Jacob K. Javits Convention Center. Additional information is available by contacting Diversified Business Communications, at (207) 842-5500, or visiting www.cutluralfood.com/newyork or www.kosherfest.com

International Hotel/Motel & Restaurant Show

The International Hotel/Motel & Restaurant Show is an international marketplace for the hospitality industry, featuring 1,250 products and services for lodging and culinary buyers and attracting more than 35,000 in total trade attendance. Of note, more than 600 companies will offer products related to food and beverage, foodservice equipment and supplies, tableware, linens, uniforms and restaurant technology solutions. Seminars and demonstrations focused on culinary topics and trends will highlight the IH/M&RS event schedule.

Following a full day of conference and networking activities on Saturday, November 10, the IH/M&RS will feature three days of exhibits from Sunday, November 11, through Tuesday, November 13, on Level 3 of New York City’s Jacob K. Javits Convention Center. IH/M&RS is sponsored by the American Hotel & Lodging Association; the Hotel Association of New York City, Inc.; the New York State Hospitality & Tourism Association, and is managed by GLM.

For IH/M&RS exhibitor information, contact Christian Falkenberg, show manager, at GLM, Ten Bank Street, White Plains, NY 10606-1954. Telephone (914) 421-3296. Fax (914) 948-6197. E-mail: christian_falkenberg@glmshows.com. Additional information and registration is available online at www.ihmrs.com, or by calling GLM’s Customer Service Department at (914) 421-3206 or (800) 272-SHOW.

MARQUIS LOS CABOS CHEF RECOGNIZED AS “ONE OF THE FINEST CHEFS WORLDWIDE” AND RECEIVES FIVE STAR DIAMOND AWARD

French-born Chef Thierry Dufour received the Five Star Diamond Award for the third consecutive year and in special recognition, was named as “One of the Finest Chefs Worldwide” by the American Academy of Hospitality Sciences. The Five Star Diamond Award recognizes Executive Chef Dufour’s French gourmet restaurant, Canto del Mar at Marquis Los Cabos, Beach, Golf, Spa and Casitas Resort in Los Cabos, Mexico. Since its first honor in 2005, the elegant 20-seat restaurant has received the prestigious Five Star Diamond Award every year for outstanding hospitality, gastronomy, attitude, quality, cleanliness and service. The special recognition as “One of the Finest Chefs Worldwide” was signed by famous chef Alain Ducasse along with other culinary notables.

Marquis Los Cabos is especially proud to have Chef Dufour’s talent and expertise at its luxury resort. “Through his dedication, study and professionalism, Thierry has elevated cuisine in Los Cabos and especially at our property,” said Ella Messerli, General Manager.

Chef Dufour has earned some of the highest culinary honors including the prestigious Maitre Cuisinier de France with only 231 chefs worldwide claiming this distinction. He has a Michelin pedigree from a two-star Michelin restaurant in Reims, France. He is the current President of Vatel for the Baja California Sur chapter, Mexico’s national culinary organization, and an active member of l’Academie Culinaire de France. He is also one of the main organizers of the annual Los Cabos Culinary Festival. This year’s festival will be called Rhythm Color & Flavor celebrated from December 1 through 8, 2007.

Opened in 2003, Canto del Mar is an intimate French restaurant with indoor and outdoor seating and is only open for dinner with reservations. Serving only the freshest ingredients of the day, printed menus are not found at the restaurant since the menu changes every four days. Local fish and vegetables from local grocers are highlighted. Canto del Mar also boasts an extensive international wine list and a collection of artwork by Latin American artist Fernando Garrido. Located next to the restaurant is a private lounge for pre- and post-dinner drinks, which includes a humidor for cigars and the finest cognacs.

The 237-suite Marquis Los Cabos Resort, a member of the prestigious Leading Hotels of the World and only member of Leading Spas of the World in Los Cabos, features dramatic water highlights, an extensive Latin American art collection and a 15,000 square foot holistic spa and fitness center. All guest rooms are suites. Marquis Los Cabos has been named a 2007 Gold List Resort by Conde Nast Traveler. For reservations or more information, call toll-free 1-877-238-9399 or visit www.marquisloscabos.com.

BRAVO'S "TOP CHEF 3 MIAMI” RETURNS AS NO. 1
FOOD SHOW ON CABLE
Third Season Premiere Served Up More than Two Million Total Viewers

Bravo's pop culture culinary and ratings sensation "Top Chef 3 Miami” premiered last night as the No. 1-rated food show on cable television across all demographics, according to Nielsen Media Research. The season premiere attracted 1,407,000 adults 18-49 and 2,024,000 million total viewers.

Last night's 10 p.m. "Top Chef 3 Miami” premiere increased from cycle two "Top Chef's” 11 p.m. premiere (10/18/06) by five percent among adults 18-49 (1.407 million vs. 1.337 million) and total viewers by eight percent (2.024 million vs. 1.872 million). Of note, "Top Chef's” season two premiere's lead-in was "Project Runway's” season three finale, the highest rated program in Bravo's 27-year history, making the "Top Chef” cycle-over-cycle increase all the more impressive.

Additionally, last night's broadcast – in which Clay was eliminated for his "inedible dish” – outperformed "Next Food Network Star” season three 9-11 p.m. premiere (06/03/07) by

100 percent among 18-49 (1.407 million vs. 705,000) and by 26 percent among total viewers (2.024 million vs. 1.606 million).

In next week's episode of "Top Chef 3 Miami,” Miami's fresh tropical fruits abound (Wed, June 20 at 10:00 PM ET/PT). Presiding over a scenic elimination is guest judge Norman Van Aken (Owner of Norman's Restaurant in Miami/Orlando), as the chefs cater a high-end gourmet barbeque party on the Intracoastal Waterway,

Source: Nielsen NHI, Live+Same Day Data.

Bravo is the cable network that plugs people into arts, entertainment and pop culture with original programming, acclaimed drama series, movies, comedy and music specials, and by showing a whole different side of celebrities. Currently available in more than 84 million homes, Bravo is known for breaking exciting new personalities, shaking up the way we look at style, media, fame and Hollywood, pulling back the curtain on the creative process, and making influential and inventive original programming. Its critically acclaimed original programming includes the Emmy-nominated "Kathy Griffin: My Life on the D-List,” 12-time Emmy-nominated "Inside the Actors Studio," "The Real Housewives of Orange County,” "Top Chef,” "Celebrity Poker Showdown,” as well as the 2004 Emmy winner for Outstanding Reality Program, "Queer Eye," and the four-time Emmy-nominated hit competition series, "Project Runway.”

Bravo is a program service of NBC Universal Cable Entertainment, a division of NBC Universal one of the world's leading media and entertainment companies in the development, production, and marketing of entertainment, news, and information to a global audience. Bravo has been an NBC cable network since December 2002 and was the first television service dedicated to film and the performing arts when it launched in December 1980. For more information visit www.bravotv.com.

Summer Entertaining Made Easy
Celebrity Entertaining Expert Debi Lilly and The Pampered Chef Offer Tips & Ideas for this Season's Hottest Party

Summer officially begins next week, bringing outdoor fun and casual get-togethers with friends. The backyard barbecue is still a warm-weather classic — 44 percent of grill owners barbecue one to two times each week during the summer months [1]. Outdoor entertaining can be laidback for both the hosts and the guests with some advanced planning and the right tools. Debi Lilly, Oprah Winfrey’s party planner and go-to for all things entertaining, teamed up with The Pampered Chef, the premier direct seller of high quality kitchen and entertaining products, to offer ideas, recipes, and tips for an unforgettable summer barbecue:

Advance Planning Makes Parties A Cinch
Just because it’s casual, doesn’t mean a barbecue can’t be special and unique. “Entertaining can be effortless with a little inspiration and advance planning. Everything from the invitations, to the décor and the menu work together to make a party one of a kind,” says Lilly.

Decide on a theme— Themes pull the party together and add personal style and entertainment to a gathering. If you like to travel, set up vignettes around your backyard with different tablescapes, foods, and activities that represent the places you’ll visit this summer. Inviting an athletic crowd? Make summer sports your theme and set up croquet, volleyball, and horseshoes and divide guests into teams for old-fashioned fun.

Make your guest list— Invitations usually lead to a bigger turn-out and get guests excited for the party to come. Use a free online electronic invitation site or visit your local craft store for do-it-yourself invitations. Try decorating plain cardboard coasters, then add event details directly to the coasters and mail them to guests in colorful envelopes.

Create a festive atmosphere— Summer offers the opportunity to dine alfresco, so set up the party on the lawn or deck. Spice up rustic picnic tables with bright fabric tablecloths in a variety of bold colors. Add fun pillows to the benches for seat cushions.

Transform everyday household and outdoor items into elegant centerpieces; it’s quick, easy and affordable. Try potted plants and flowers or The Pampered Chef’s large glass Trifle Bowl filled with fruit or flowers. Candlelight is also a wonderful centerpiece. Try a variety of votives and candles of varying heights down the center of your tables. Make a few of them citronella to keep the bugs away.

Dining Alfresco
Outdoor dining is relaxed and casual, so keep the menu simple but inventive with these barbecue-friendly recipes and serving suggestions:

Not your standard hamburger— Surprise guests by replacing the usual hamburgers and hot dogs with Margarita Grilled Shrimp. Substitute flimsy paper plates for stylish and simple Outdoor Party Plates. Made of sturdy plastic, these colorful plates have a convenient built-in cup holder, so guests can mingle, and matching plastic silverware sets.

Go for the greens— Take advantage of the season and serve summer’s harvest of fresh fruits, herbs and vegetables. Complement the main course with a fresh contemporary recipe like Barbecued Chicken and Roasted Corn Salad, from The Pampered Chef’s new Spin on Salads Recipe Collection. When serving outside, keep fruits and vegetables cool with the Chillzanne serving collection, which features products with freezable, gel-filled inserts to keep food cool.

Dessert is a must— Set up a make your own sundae bar, using a variety of mix and match serving pieces. The bar will be visually appealing on your table, interactive fun for your guests, and minimal effort because guests serve themselves while you enjoy the party.

Entertain with Ease
Revel in the sunny weather and warm temperatures, and throw a summer party to remember. For more entertaining ideas and tips, visit www.pamperedchef.com for the free online guide, Entertain with Ease: How to put more love and less labor into cooking and entertaining.

About The Pampered Chef
The Pampered Chef, founded in 1980 by Doris K. Christopher and now part of the Berkshire Hathaway family of businesses, is the premier direct seller of high quality kitchen tools. At in-home cooking demonstrations, called Cooking Shows, guests see products and recipes in action, learn quick and easy food preparation techniques and receive tips on how to entertain with style and ease — transforming the simple to the spectacular. For more information call 1-800-266-5562 or visit www.pamperedchef.com. The Pampered Chef and Chillzanne are registered trademarks.

SNICKER'S MARATHON BRAND TEAM WINS
FIRST PLACE IN THE MAIN COURSE 10K RUN

The SNICKERS MARATHON(tm) Brand team placed first in the Show Exhibitor Division at the 27th annual Main Course(r) 10K Run & 5K Walk on May 20 during the National Restaurant Association's Show in Chicago, Ill. This year more than 2,000 runners participated in "America's Most Hospitable Race."

Members of the winning team were: Hilary Goodrich, Rich Williamson, Ryan Hanley, Leigh Yurgin, Julie Dwyer, and team captain Ron Poe. The SNICKER'S MARATHON team time was 233:48.

About the Race
It was the 27th running of the Main Course. The Main Course is produced by the National Restaurant Association and held in conjunction with the association's annual Restaurant, Hotel-Motel Show, May 19-22, 2007, at McCormick Place in Chicago. Underscoring the restaurant industry's commitment to promoting healthy lifestyles, the Main Course(r) provides an easy way to incorporate fitness into the NRA Show schedule while celebrating the benefits of regular exercise. In 2006, more than 2,000 trade-show attendees, exhibitors and Chicago-area runners participated in "America's Most Hospitable Race." The Leukemia & Lymphoma Society is the Official Charity of the Main Course10K Run/5K Walk.

SNICKER'S MARATHON was a major sponsor of the 2007 Main Course(r) 10K Run & 5K Walk. For more information on MasterFoodServices(tm) and its products, log on to www.masterfoodservices.com or call 1-800-432-2331.

OMAHA STEAKS - THE NOW NOSTALGIA FOOD
by Bonnie Carroll

Well, it looks like beef is back in a big way. Steak houses are opening up everywhere and flourishing. A prime, excuse the pun, example is the fantastic job Wolfgang Puck is doing with "Cut" in the Beverly Wilshire Hotel in Beverly Hills. It's beyond me that so many people will pay so much for a steak, but that's what's happening, at least in Beverly Hills eateries.

As long as I can remember my family have loved Omaha Steaks. This was a gift item that companies sent as holiday gift items, and it was happily received by everyone. It has also been the focus of family barbecues of generations of people in this great Country.

Today the Omaha Steak people are so diversified, and offer an endless variety of outstanding meat, fish and side-dishes, along with their endless collection of delicious recipes to help with preparation. Omaha can provide everything, from appetizers to desserts, spices and sauces. Their online selections make shopping a breeze, and the products are delivered to your door in perfect condition. Below you will find one of their tempting steak recipes to try on the 4th of July, or on any occasion. Mangia Bene!

For menu selections visit: www.omahasteaks.com.

CLICK HERE for "Omaha Steaks Porterhouse Steak with
Maytag Blue Cheese and Sun Dried Tomato Butter" Recipe.

WATERMELON’S NOT JUST FOR PICNICS
by Bonnie Carroll

Well, Chef Harry Schwartz has some great new watermelon recipes for gourmet dinner guests, including a great watermelon and scallop entrée, crab cakes with watermelon drip sauce, watermelon pad Thai and so much more.

Chef Harry’s recipes are simple and easy to prepare, but most importantly they are based in good health standards. He shows you how watermelon can be a delicious and healthy addition to all your meal planning.

How to Choose a Watermelon:
Look the watermelon over. You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents. Lift it up. The watermelon should be heavy for its size. Watermelon is 92% water so most of the weight is water. Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

For a collection of great recipes for any occasion or more information on watermelon visit: www.watermelon.org.