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HOTEL HASSLER'S MICHELIN-STARRED IMŔGO REVEALS SIGNATURE RISOTTO RECIPE
FROM NEW SPRING MENU

rissotto 
The Hotel Hassler Roma, owned by President and Managing Director Roberto E. Wirth, is home to the panoramic Michelin-starred restaurant, Imŕgo, and in celebration of its new Spring menu, Chef Francesco Apreda is offering a quick and easy recipe for one of his signature dishes:

Risotto with Asparagus and Pink Sparkling Wine Peppery Mussels

Ingredients:
4 1/3 cups Vialone Nano rice
6 1/2 tablespoons shallots
1 clove garlic
2 pounds mussels
1 bunch of asparagus
1 3/4 cups pink sparkling wine
6 1/2 tablespoons butter
1/4 cup grated pecorino cheese
Wild fennel
Salt, pepper and extra-virgin olive oil

Preparation:

  • Clean the mussels and steam in a lidded pot with garlic, a drizzle of olive oil, 1/4 cup of sparkling pink wine and a generous amount of pepper. As soon as they open, drain and filter the cooking liquid, keeping it to be used later.       
                               
  • Blanch the asparagus in salted water and then cool down immediately in water with ice. Cut and keep the tips of the asparagus aside (reserve for garnish). Cut half of the asparagus stalks into small pieces. Puree the other half in a blender.     
             
  • Chop the shallots and brown in a pan with half of the butter and a drizzle of extra-virgin olive oil. Once wilted, add the rice and toast it with the remaining sparkling wine. Continue to cook, slowly adding the reserved mussel cooking liquid along with an equal amount of water. When the rice is half-way done (when half of the liquid has been absorbed), add the chopped asparagus. When the rice is almost done, add the asparagus puree and soon after the mussels (previously shelled). Remove the rice from heat and let stand for two minutes.  
                  
  • Add the remaining butter, grated pecorino cheese and minced wild fennel.             
     
  • Sauté asparagus tips with oil, salt and a light sprinkle of pepper. Place over the risotto.

Buon Appetito!

 
ABOUT IMŔGO:
With arguably the best panoramic view of the Eternal City, the Hotel Hassler Roma's rooftop restaurant Imŕgo underwent a multi-million dollar redesign (the first since the original Rooftop Restaurant opened more than 50 years ago) in December 2006, and was awarded its first Michelin star in November 2008. Headed by Chef Francesco Apreda, whose international training includes five years both in Japan and London, Imŕgo's cuisine is an artful combination of traditional Italian ingredients and flavors with creative and innovative preparations.  The décor follows suit, blending modern and classic styles with pale grays and deep reds and custom-designed mirror tables that mesh beautifully with traditional touches of white marble flooring and antique-wood inlay.  Menus vary according to season, and Chef Apreda's inspiration. 


CALIFORNIA OAXACA CHEESE FRENCH TOAST WITH SALSA

FROM THE CALIFORNIA MILK BOARD

12  eggs

3 cups Real California milk

2 teaspoons ground cumin

1 teaspoon salt

Real California butter, as needed

24 slices sturdy bread, such as potato

6 cups (1 ˝ pounds) shredded Real California Oaxaca cheese

3 cups salsa

Makes 12 servings


Recipe and photo provided by The California Milk Advisory Board

 


Fantastic Feast for Culinary Aficionados in Gunnison-Crested Butte, Colorado

Crested Butte Restaurant Week kicks off a gourmet summer & fall on June 3 - 10

Great food and Colorado’s Gunnison County go hand in hand (or hand to mouth!).  Not only do Crested Butte, Mt. Crested Butte, Gunnison, Almont and Marble have more than 80 restaurants, the valley has a calendar of culinary events sure to please any food fanatic.

Farmers’ markets in Gunnison and Crested Butte have become favorite places to shop for fresh regional produce, preserves, baked goods and other tasty treats on summer and fall weekends.  On Saturdays, the Gunnison Farmers’ Market takes place from 9:30 a.m. – 1:30 p.m. at Virginia and Main Street (June 25 – Oct. 8) and Fred R. Field Western Heritage Center multi-purpose room (Oct. 15 – Nov. 5).  On Sundays, June 12 – Oct. 16 the Crested Butte Farmers’ Market is on Elk Avenue between First and Second Streets, 10 a.m. – 2 p.m. Visit www.cbfarmersmarket.org.

To request visitor information or to book personalized vacation packages, visit www.GunnisonCrestedButte.com or call (800) 814-8893.  Also find the Tourism Association on Facebook at www.facebook.com/gcbtaor follow us on www.twitter.com/gcbta.  During summer and fall, air access to the Gunnison-Crested Butte Regional Airport is provided by United Airlines.



Earth Balance Logo

 Earth Balance® Nut Butters Verified by The Non-GMO Project

Earth Balance® Peanut Butter and Almond Butter Now Labeled with Non-GMO Project Seal of Approval

Earth Balance®, a line of all-natural healthy buttery spreads, shortenings, nut butters and soymilk, announces the Non-GMO Project Verification of Earth Balance® Nut Butters, including Earth Balance® Peanut Butter and Almond Butter products.

 

"It is wonderful to announce another Earth Balance Non-GMO Project Verified product to the market," said Megan Westgate, Executive Director, Non-GMO Project. "It is the mission of the Non-GMO Project to give consumers an informed choice about the products they purchase, and provide a third party seal of approval to products that meet our rigorous standard for avoidance of genetically modified ingredients. We are happy to have Earth Balance as a partner in this important endeavor."EB Nut Butter Family

 

Earth Balance® Nut Butters are Non-GMO Project Verified and made with the highest quality peanuts and almonds on the market. Available in Peanut Butter and Almond Butter varieties, Earth Balance® Nut Butters are made with a special blend of expeller pressed oils that prevent separation, are fortified with flax seeds for added ALA Omega 3 content, and are sweetened with a touch of natural agave syrup, a low glycemic sweetener. All Earth Balance® Nut Butters are vegan, free of lactose, cholesterol, dairy, gluten, and no other nut butters offer the unique combination of taste and benefits.  

 

"We are proud to announce that another Earth Balance® product line has been Non-GMO Project Verified," said TJ McIntyre, Earth Balance® General Manager. "As our line of soymilk, released in August, was the first Non-GMO Project verified refrigerated soymilk, it is wonderful to add the Earth Balance® Nut Butters to our Non-GMO Project Verified product offering. As a company, Earth Balance is deeply committed to offering consumers non-gmo options, and we look forward to soon including the Non-GMO Project Verification symbol on all Earth Balance® products." For more information, visit www.EarthBalanceNatural.com.



True Food Kitchen: Skinny Food in Santa Monica Place

True Food Kitchen

Culinary guru Andrew Weil opens to the pleasure of dieters in Santa Monica with True Food Kitchen. Located in a shopping center the New American food venue offers casual organic/natural/healthy fare with Asian and Mediterranean touches, including miso-glazed black cod – ideal dish to keep your thin shape. Bright yellow ymbrellas and chairs with a teal backdrop and a patio view of busy shoppers makes this a great choice for really healthy folks in a hurry.

395 Santa Monica Pl., Santa Monica; 310-593-8300


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