11.27.07
Posted in Cooking Articles at 4:25 pm by henri
Fresno, Calif. (PRWEB) October 8, 2007 — Drum roll, please? today, the California Raisin Marketing Board (CRMB) announced the winners of the 2007 California Raisin Wise Choices Recipe Contest (www.LoveYourRaisins.com).
Over 1,300 recipes were submitted by home cooks and bakers from across the country, with hopes their California Raisin creation would win the $10,000 Grand Prize or one of eleven other prizes, along with the chance to be featured in the 2008 California Raisin Recipe Calendar.
"It was not an easy task sifting through the hundreds of spectacular California Raisin recipes we received" said Karla Stockli, Vice President of Marketing for CRMB. "Each of the many entries demonstrated the versatility of California Raisins as a flavorful ingredient."
A panel of esteemed judges, including California Raisin farmers and their families, evaluated the home cooking recipe (www.LoveYourRaisins.com) entries based on contest criteria, including taste, recipe originality, and visual appearance. In addition, the most healthful and flavorful home cooking recipe was honored with the Valerie Waters Wise Choice Award; named on behalf of Valerie Waters - celebrity fitness trainer and California Raisins spokesperson.
And the Winners of the Recipe Contest Are:
Grand Prize and the Valerie Waters Wise Choice Award: $10,000 cash: Caramelized Onion Soup with Golden Raisin Pesto
Submitted by: Jeanette Corvino of Pearl River, NY
First Prize: Sunshine Cheeseburgers
Submitted by: Shelley Hunter of Glastonbury, CT
Second Prize:
Sweet and Smokey Canapés
Submitted by: Jennifer Wellbrock of Cincinnati, OH
California Raisin Home Cooking Recipe Contest Winners
Honorable Mentions: California Raisin and Brie Dessert QuesadillasSubmitted by: Jasmine Buliga of Braintree, MA
Crunchy Raisin Rice
Submitted by: Margaret Staszak of Kent, WA
Fragrant Roast Pork with Five Spice Raisin Relish
Submitted by: Lisa Keys of Middlebury, CT
Jane’s Favorite Tri-Colored Salad
Submitted by: Jane Moughon of Fort Worth, TX
Mayan Soft Tacos
Submitted by: Marion Stevens of Oceanside, CA
Orange Blossom Raisin Tarts
Submitted by: Christine Dohlmar of Valrico, FL
Orange-Scented Golden Raisin Tapenade
Submitted by: Angela Buchanan of Longmont, CO
Raisin-Apple Stuffed Squash
Submitted by: Richard Rizzio of Interlochen, MI
Tunisian-Spiced California Raisin Hummus
Submitted by: Niki Norman of Milton, TN
About the California Raisin Marketing Board
The California Raisin Marketing Board was created by a State Marketing Order in 1998 and is 100 percent grower funded. Its mission is to support and promote the increased use of California-grown raisins and sponsor crop production, nutrition and market research. To learn more about the California Raisin Marketing Board, visit its Web site at www.LoveYourRaisins.com.
Media Contact:
Jenna Kirkwood
Fleishman-Hillard
(916) 492-5305
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11.26.07
Posted in Cooking Articles at 4:25 pm by henri
Albuquerque, New Mexico (PRWEB) October 13, 2007 — Jane Butel’s Cooking School has been awarded "Best in the US" by Gayot.com for the Top Ten Hotel based Cooking Schools for the third year. Her school is the only top rated hotel-based school in the United States. This award is given for the Satellite School in the Fairmont Princess Resort in Scottsdale, Arizona. The Scottsdale sessions will be November 30-December 2, 2007 and January 18-20, and March 7-9, 2008.
The last 2007 New Mexico cooking class will be taught November 9-11 in Jane Butel’s Corrales kitchen. The 2008 New Mexico sessions are set for February 15-17, April 25-27, August 1-3, October 10-12 and November 7-9 all to be taught in Butel’s kitchen in Corrales, a charming village located between Albuquerque and Santa Fe.
The 2008 week long class is set for Corrales July 12-18. The weekend classes feature traditional New Mexican cooking and detail cooking techniques used for all cooking. The week-long sessions cover traditional New Mexican and Mexican favorites. In Scottsdale, regional, traditional Mexican foods — simplified — are featured.
The cooking school has been featured in such publications as Bon Appetit Magazine, Good Housekeeping Magazine and The New York Times.
For those who are unable to come to the full-participation, face-to-face classes; she has just developed an on-line class "All About Chiles". This class includes 40 lectures, a chat room and live assistance to the participants. For more information, it is described on the website, www.janebutel.com.
Jane Butel, the leading authority on Southwestern cooking and author of 18 Southwestern cookbooks, has created the classes and oversees the week-long and weekend sessions. All classes are full participation, allowing students to explore firsthand the intricacies of New Mexican or Southwestern and Mexican cooking. They’ll learn everything from the "insider" secrets for traditional recipes like hand-rolled tamales to innovative and modern chile dishes. Butel is a master of weaving the history of Southwestern food–from its beginnings in Indian Pueblo kitchens to its modern-day popularity as the most preferred food in America-into her classes.
After each daily session (and a wonderful lunch) students have the afternoons and evenings free to enjoy New Mexico or Arizona. The week-long packages include two dinners at local restaurants. All classes include an autographed cookbook which is used as the text, an apron and a diploma, a welcome reception and bountiful meals of the foods prepared in each session accompanied by margaritas, wines, beers or preferred beverage.
In Scottsdale, a generous chef’s tasting dinner is served in the Hacienda Dining Room, one of only two 4-diamond Mexican restaurants in the United States for the first session. The cost for the Scottsdale weekend classes is $1650 and includes two nights lodging based on double occupancy at the Fairmont Princess.
The cost for the Corrales weekend sessions is $1050 and the week-long is $1900, both of which do not include lodging, however lodging can be obtained at nearby Bed and Breakfasts, hotels or resorts.
The week long session also includes two special dinners.
Class size is limited and early reservations are recommended. For further information, the website lists the menus and registration information at www.janebutel.com. Or call 1-800-473-8226.
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