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MIAMI, April 30, 2007----Arthur Schwartz, the genial "Food Maven" who was the executive food editor and restaurant critic of the New York Daily News for 18 years, will headline the fifth annual Great American Food & Wine Festival aboard the intimate, ultra luxury Seabourn Pride departing October 19, 2007. Schwartz's appearance was developed through Seabourn's relationship with Travel + Leisure magazine. Schwartz is the author of five award-winning cookbooks, including his latest, Arthur Schwartz's New York City Food: An Opinionated History with Legendary Recipes, which was named 2005 Cookbook of the Year by the International Association of Culinary Professionals. Until last year, he hosted the Food Talk radio show on WOR in New York, and he has been a guest on numerous network and cable television shows. The 12-day voyage from Gloucester, MA to Nassau will feature special culinary-themed optional shore excursions in most ports of call, which include Newport, RI (clams and chowder); Philadelphia, PA (Philly cheese steak sandwiches); Baltimore, MD (Chesapeake Bay crabs); Norfolk VA (Virginia hams); Charleston, SC (Low Country cuisine); Savannah, GA (Southern cooking) and Port Canaveral, FL (wild ocean shrimp). In addition, guests may enjoy a complimentary "Shopping With the Chef" excursion in South Philadelphia's Italian Market section. During the voyage Schwartz will also present a cooking demonstration and an illustrated lecture about New York City food, and sign copies of his award-winning cookbook for guests. Non-foodies will also find much of interest on this itinerary, from the colonial-era homes and grand "summer cottages" of Newport to the antebellum plantation manors of Charleston and Savannah. Both Baltimore and Philadelphia are treasuries of early Americana, and the latter also boasts museums offering exceptional collections of art. The fascinating 18th century restoration of Colonial Williamsburg near Norfolk is a world famous attraction, as is the Kennedy Space Center at Cape Canaveral. At Charleston, all guests are invited to enjoy a complimentary Exclusively Seabourn shore experience that features an authentic 18th century-style tea at one of the city's historic residences. With special savings of up to 50% off brochure rates, fares for the 12-day voyage start from $4,883 per person, based on double occupancy of a 277-square foot ocean-view suite. For details or to book a suite, contact a professional travel agent, call Seabourn at 1-800-929-9391 or visit www.seabourn.com. Luxurious food and travel adventure debuts at The Culinary Institute of America's Greystone campus The Culinary Institute of America (CIA), the world's premier culinary college, has unveiled a new culinary vacation for food, wine and travel enthusiasts at its Greystone campus in Napa Valley. The CIA Sophisticated Palate program combines the best of the CIA with the best of Napa Valley to create the ultimate culinary experience for the distinguished food enthusiast. The CIA Sophisticated Palate program debuts June 5 and will offer five unique epicurean adventures in the heart of the Napa Valley. The five offerings are Savoring the Flavors of Spain and Portugal; Exploring the Tastes of Southeast Asia; A Taste of Northern California; The Ancient Cookfire; and Cooking for the Next Half of Your Life. The curricula for the four- and two-day programs were developed by nationally-acclaimed wine and food educator John Ash. The programs showcase top-shelf foods and ingredients, coupled with an unforgettable learning environment amid Napa's bountiful farms, lush vineyards, and celebrated restaurants. Participants will attend famed CIA culinary classes and complementary activities: local dining out, visiting farmers' markets and gourmet food shopping excursions. "People who come to the Culinary Institute of America are passionate. They seek – and deserve – the ultimate food-related experience," says Laura Pickover, director of the CIA's Food Enthusiast Program. "The CIA Sophisticated Palate is the answer to those desires, marking a new standard in culinary getaways that combines the CIA's unparalleled education with the opportunity to fully indulge a passion for food, wine, and cooking." The arrival of the CIA Sophisticated Palate is timely; a recent poll conducted by Gourmet magazine and the International Culinary Tourism Association confirmed that culinary tourism accounts for 60 percent of U.S. leisure travel. For food- and wine-related travel, California stands among the three top destinations. A typical day for the participant commences with an invigorating breakfast, before heading to Greystone's teaching kitchens for a hands-on exploration of fresh, seasonal cuisine with Chef Ash and the CIA's renowned chef-instructors. Participants will also attend seminars and tour vineyards and farm markets as part of this exclusive opportunity to explore the splendors of California's Wine Country. Course Descriptions Savoring the Flavors of Spain and Portugal: Explore the riches of the tables of the Iberian Peninsula, from artisanal cheeses to cured meats to wines shaped by terroir and time-honored tradition. During this four-day culinary journey, the adventurous gastronome will prepare regional specialties such as hot and cold tapas and classic seafood dishes such as paella and bacalao. Participants will also sample some of the region's exceptional vintages. Exploring the Tastes of Southeast Asia: Capture the variety and complexities of Southern China and Myanmar, Thailand, Cambodia and Vietnam. Examine the centuries-old food traditions and flavors that produce the region's characteristic tastes, including herbs and spices, fresh fruits and vegetables, assorted rice and noodles, fish sauce, shrimp paste, sesame oils, a variety of fish and meat, and distinctive condiments. A Taste of Northern California: Locally-harvested ingredients, both intensely satisfying and environmentally conscious, have spawned a revolution in American cooking. Study the agricultural history that is the bedrock of Northern Californian fare. Embark on a wine journey in Napa, Sonoma, and Mendocino and learn the fundamentals of food and wine pairing. Visit local growers and farmers' markets to learn the virtues of sustainable agriculture. The Ancient Cookfire: Since ancient times, fire has been a constant companion to man, most notably to enhance his cookery. To this day, live-fire cooking remains one of the "hottest" culinary techniques. Discover how to cook on the grill, in a wood-fired oven, and even in fireplaces, pits, and campfires. Develop skills using cold and hot smoking methods. Learn to pair wines to fire-cooked foods. Cooking for the Next Half of Your Life: Baby Boomers, whether working full- time, part-time, or retired, definitely are not slowing down. This inspiring two-day program, featuring a top nutritionist, will help Boomers incorporate healthy eating and smart food choices into an active schedule. The menu includes Asian and Hispanic specialties as well as regional dishes, designed to generate the nutritional energy needed to make the next half of your life even more fulfilling than the first. The 2007–08 dates for The CIA Sophisticated Palate are:
Fees for The CIA Sophisticated Palate program are: $3,995/per person and $7,495/per couple for four-day events; $1,995/per person and $3,495/per couple for two-day events. There is a 10% preferred discount for attendees who previously took a CIA Boot Camp class. To learn more about the CIA's Sophisticated Palate program, visit www.ciachef.edu/enthusiasts/programs/california.asp. Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. For more information, visit the CIA Web site at www.ciachef.edu. BRAVO GOES BILINGUAL WITH
FIRST-EVER Bravo announced today the cable network's first-ever venture into the Hispanic market with a multi-faceted promotional partnership with sister network Telemundo and Bravo's hit culinary series "Top Chef 3 Miami,” (Wednesday, June 13, 10 – 11:15 p.m. ET/PT), the number one food show on cable. The promotional elements will include creative in-show integrations for both "Top Chef 3 Miami” and Telemundo's popular morning show "Cada Dia;” a webisode cooking series hosted by "Top Chef” season two contestant Carlos Fernandez, produced in English and Spanish for www.BravoTV.com and Yahoo!Telemundo (www.YahooTelemundo.com) websites; and weekly blogs featuring Fernandez's take on the series. The announcement was made today by Jason Klarman, Executive Vice President, Marketing and Digital, Bravo, together with Don Browne, President, Telemundo. "Partnering with Telemundo is the perfect way to leverage the Latin influence of this season and drive viewership with the Hispanic audience,” said Klarman. "This alliance represents the perfect marriage between Bravo's quality product and bilingual viewership and Telemundo's bilingual talent,” said Browne. "This partnership will strengthen Bravo's presence among U.S. Hispanics and will increase Telemundo's audience and awareness in the general market.” Bravo's hit culinary series "Top Chef 3 Miami” features 15 rising chefs, a sizzling Miami kitchen, and the restaurant industry's most renowned talent. The comprehensive Bravo/Telemundo partnership efforts implemented throughout the run of the series include: CREATIVE IN-SHOW INTEGRATIONS:
DIGITAL INITIATIVES:
Bravo's "Top Chef 3 Miami” features the return of cookbook author, actress and host Padma Lakshmi to the judges table this third season, joined by Tom Colicchio, celebrated culinary figure and co-founder of Craft Restaurants; returning judge Gail Simmons of Food & Wine; and "Queer Eye's” culinary expert Ted Allen. Magical Elves returns to produce "Top Chef 3 Miami,” as well as webisode series "Miami Spice: Hot Recipes With Latin Flavor,” and "Sabrosazo'n.” Dan Cutforth, Jane Lipsitz and Shauna Minoprio, who produced "Project Runway” and "Project Greenlight” for Bravo, serve as exec 18th Annual Weber GrillWatch™: 50 Percent of American Grillers Now Own a While gas continues to be the most popular type of outdoor grill owned (67 percent); one-half of all grill owners now have a charcoal grill, according to the 18th Annual Weber GrillWatch™ Survey. Smoker ownership, too, is on the rise at 17 percent, up from 12 percent the previous year. The objective, third-party survey -- conducted by Greenfield Online to ensure statistical integrity -- is the nation's most comprehensive study on what, where, when, why, and how Americans cook outdoors. All survey respondents were over age 21 and own a gas, charcoal, or electric barbecue grill or smoker. Respondents were balanced demographically to represent households across the U.S. When it comes to the type of grill that Americans use most often, grillers reach for the charcoal 36 percent of the time. Gas grills with LP tanks are again tops at 54 percent. Natural gas grills are used 4 percent of the time, while electric grills and smokers are feeling the heat 3 percent of the time. Charcoal enthusiasts tend to be among the younger set. People under the age of 35 (43 percent) and between 35 and 54 (37 percent) are significantly more likely to use a charcoal grill most often compared to those who are age 55 or older (28 percent). Location plays a factor as well. Those in the South Central region of the U.S. are more likely to say they use a charcoal grill most often (51 percent) as compared to those living elsewhere in the U.S. (3 percent in the West and South Atlantic, 35 percent in the North Central, and 24 percent in the North East). I Want More Than Enough! Just like multi-car households, one just isn't enough when it comes to a grill. Twenty-nine percent of America's grilling population own multiple grills. Smoker owners tend to be the most fanatical with 73 percent reporting they own multiple grills, including 22 percent who say they own three or more. Color Takes the Spotlight Recent survey results show that consumers are ready to add a splash of color to the backyard. When asked about choice of color for their next barbecue purchase, 37 percent say they want something other than black or stainless, with red mentioned the most often (10 percent) followed by blue (8 percent). Thirty-three percent desire black, and the same percentage would like stainless. The Gift of the Grill Overall, nearly one-quarter of grill owners (22 percent) say they have purchased an outdoor barbecue for someone as a gift. People who own smokers (37 percent) are significantly more likely than gas (23 percent) or charcoal owners (25 percent) to have bought a grill as a gift. Women are significantly more likely than men to say they have purchased an outdoor barbecue for someone as a gift (24 percent compared to 19 percent). Of those who purchased a grill as a gift for someone, birthdays were the top occasion cited (38 percent) followed by Father's Day (21 percent) and Christmas (18 percent). Grills are also popular housewarming gifts (17 percent) and for anniversaries (11 percent). Grill Usage Charcoal grill usage is up among people who own both a charcoal and a gas grill. Consumers who own both are using the charcoal grill more frequently than in previous years -- 26 percent, up from 19 percent the year before. While full-size, stationary cart model grills are still used most often (79 percent), 20 percent of GrillWatch respondents say they use their portable models most often (up from 18 percent the previous year). Overall, Americans continue to say they are grilling more than one year ago. While 54 percent say they're grilling as frequently as one year ago, 29 percent say they are grilling more often. Only 15 percent are grilling less often than a year ago. Younger grill owners under age 35 are significantly more likely to be grilling more now than a year earlier (41 percent) than those between age 35 and 54 (29 percent) or age 55 or older (20 percent). Holiday Grilling Americans continue to fire up the grill on just about every holiday. TheFourth of July once again tops the list of celebrations at 81 percent, followed by Labor Day and birthdays (both at 68 percent), Memorial Day (60 percent), and Father's Day (50 percent). Why and What Americans Are Grilling Americans increasingly prefer to grill outdoors rather than cook inside -- 78 percent say they prefer to grill outdoors compared to 22 percent who prefer toc ook inside. This is compared to 76 percent and 24 percent, respectively, for the previous year. Men are more likely (82 percent) to say they prefer to cook outdoors than women (75 percent). By a wide margin, the most important reason Americans grill is for the "flavor of the food" (54 percent). People who use charcoal grills most often are more likely to say it's for the flavor of the food (60 percent) compared to people who use gas grills most often (52 percent). "Fun" is cited next by 11 percent of Weber GrillWatch respondents. Women (11 percent) are more likely than men (5 percent) to say they grill because there are no pots and pans to clean up afterwards. The percentage of grill owners who grill the entire meal on a regular basis increased again this year to 23 percent from 18 percent last year and from just 8 percent in the 2005 Survey. The percentage of people who grill appetizers also increased from 14 percent last year to 17 percent. People under 35 years of age are most apt to grill the entire meal (33 percent) compared to those between age 35 and 54 (23 percent) and those age 55 or older (14 percent). When asked to pick the top foods they grill most often, the order of Americans' top four picks hasn't changed over the last year with hamburgers at number one (64 percent), followed by steak (46 percent), chicken pieces (40 percent), and hot dogs (34 percent). Respondents' fifth and sixth most often grilled foods are ribs (14 percent), and bratwurst (13 percent). Again this year, Americans say their all-time most favorite food to grill is steak (34 percent), followed by poultry (13 percent), hamburgers (12 percent), ribs (7 percent), and pork (5 percent). Using Sauces and Rubs Nearly one-half of Americans (48 percent) say they have made their own barbecue sauce with women (51 percent) more likely to have done it than men (44 percent). In addition, charcoal owners (53 percent) are more likely than gas owners (47 percent) to have whipped up a homemade barbecue sauce. However,smoker owners are most apt to take the time to make their own sauce (71 percent). Grill owners' barbecue sauces are as unique as the grillers themselves. Americans love a variety of ingredients in their barbecue sauces. Garlic (54 percent) is the top ingredient, followed closely by brown sugar (51 percent). Americans also like to use honey (45 percent), pepper (42 percent), onion (42 percent), and ketchup (40 percent). Women are significantly more likely than men to list brown sugar, honey, and ketchup as ingredients, whereas men are significantly more likely than women to list beer, Tabasco sauce, bourbon and fresh chili peppers. Nearly two-thirds of Americans (62 percent) say they have used dry rubs on meats when grilling. This number increases to 80 percent for those who own a smoker. Learning to Grill The majority of American grill owners (61 percent) say they are self- taught grillers. However, 28 percent of grill owners say Dad taught them. People who use charcoal most often are more likely to say they learned the art from Dad (33 percent) compared to people who use gas most often (26 percent). Those under age 35 are significantly more likely to say they learned from someone else (51 percent) compared to those age 55 or older (30 percent). Overall, "spouse" was cited at 13 percent, followed by "Mom" (8 percent) and "a friend" (6 percent). Weber-Stephen Products Co., headquartered in Palatine, Ill., is the premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products. In 1952, founder George Stephen sparked a backyard revolution with his invention of the Weber® kettle. More than 50 years later, the family-owned company remains the industry leader with its Weber®, Weber® Q™, and Ducane® brands. As a leading exporter of grills, Weber brand products are sold worldwide at select home centers, hardware stores, department stores, patio stores, and other retail outlets. Weber has the strongest consumer outreach program in the industry with its Weber Grill-Line(SM) (1-800-GRILL-OUT®)* and a content-rich website with grilling tips, techniques, and original Weber recipes at http://www.weber.com/ ®. |
© 2007 Bonnie Carroll, All Rights Reserved
