SOS: So Much Selling Out
I had hoped to get two SOS posts done this weekend. One on Saturday and one on Sunday. But because I don’t post on Shabbos, to put up a post on Saturday, it needs to be written on Friday. Still with me?
This past Friday was a mess.
Mostly because the voting period for the semi-final round of the Bellini recipe contest came to a close at 1pm. My version of Tonno del Chianti started off outside the top ten and with many of you helping to promote and vote for the dish, it rose up the ranks into the top five. However, in the final hour there was a last minute competitive push. Luckily, I was able to fend it off, but it was exhausting.
So thank you all for your help. I’m really quite excited to cook this dish for the judges next Saturday. It’s also going to be a great experience to meet the other home cooks. Because the truth of the matter is that Albany’s a small town, and we food lovers really should stick together. It’s one of the reasons I love the From Scratch Club.
But now we’ve got some business to take care of, because those with PR departments out in our community and beyond have a lot of interesting things to share. I will be saving one special announcement for tomorrow, as that one comes with a pretty great giveaway. What follows simply gives away some useful information.
A Rare Chance to Eat Food Cooked by Jason Baker
Adventure in Food Trading is one of the sponsors at a benefit dinner supporting the American Red Cross Hurricane Sandy Disaster Relief. They wanted me to tell you about it. But you have to hurry, because it’s Monday, November 12 at 6pm. Chef Baker will be one of the chefs cooking the five courses that will be served with corresponding wine pairings. The event isn’t cheap, clocking in at $100 per person. But it’s for a good cause. And it will surely be delicious. More info can be found here.
The Other Special Thing Adventure in Food Trading is Doing
These people are crazy. Once again they are going to jump into a frozen lake in some kind of misguided attempt to raise money for the Special Olympics. I like these guys, so I’m considering offering them money not to do it. Anyway, they are looking for other like minded people (AKA crazy) to join them or contribute to the cause. They are awfully close to achieving their goal. To donate or join the team click here.
More Eating for Hurricane Victims
If you can’t make the Yono’s/AiF event on Monday, maybe you can make it to New World Bistro Bar on Tuesday. Here is what the restaurant had to say:
10% of ALL GROSS SALES will go directly to the American Red Cross. We hope you will join us in this effort to support our neighbors to the south who are so desperately in need of assistance. Feel free to forward this information to any and all interested parties in order to make this a hugely successful evening!
They recommend making reservations. So you can call 518.694.0520 and do just that.
Skipping Wednesday We Move to Thursday in Schenectady
This is straight from the market’s mouth:
Schenectady Greenmarket will host an enjoyable evening featuring local cuisine, Americana music, a raffle and a silent auction with items ranging from massage therapy sessions to meals at local restaurants. The Local Harvest Dinner will take place on Thursday, Nov. 15, 2012, starting at 6 p.m. in the Van Curler Room, Elston Hall, at Schenectady County Community College.
Students and faculty chefs in the College’s well-known Culinary Arts program will prepare and serve the evening’s cuisine which will include vegetables, bread, meat, desserts and wine from Schenectady Greenmarket vendors, among other tasty items including peanut butter, jam and humus. The evening will begin with appetizers and a variety of drinks followed by a buffet of vegan, vegetarian and carnivorous delectable delights.
Big Creek, a three-piece Americana band from the Capital Region, will perform. Their musical and writing influences stem from the great American melting pot combining elements of country, country swing, bluegrass, rockabilly, blues and pop.
Tickets are $50 each. Purchase your tickets online at www.schenectadygreenmarket.orgor send payment to Dick Shave, Schenectady Greenmarket Board Member, 1212 Raymond St., Schenectady, N.Y. 12308.
This annual celebration supports the market, which takes place every Sunday in Schenectady from 10 a.m. to 2 p.m. In addition to vendors of local foods and artisanal goods, the market features live music, cooking and gardening demonstrations from community experts, children’s activities and a community table. The Indoor Market takes place indoors from November through April in Robb Alley, the Education Center and Key Hall, Proctors (432 State St., Schenectady). The Outdoor Market takes place around City Hall from May through October. Vendors produce all that they sell.
For more information, please contact Betsy Henry at (518) 370-5132.
Saratoga Eating Slow at Skidmore
Join us for a Slow Food event that will bring local Saratoga food lovers, farmers, chefs, and Skidmore students together to join in celebrating our community and our relationship to food. The hope is that we can come together and build relationships around growing, cooking, buying, and eating food that will benefit our personal and community health and sustainability. Guests of honor will be guiding dinner conversation in attempt to learn more from those around us about the benefits of slow food and how we are and can be involved in the process. So, if you are looking for an event of good food, passionate people, and engaging conversation, we hope that you can make it out to the Slow Food Skidmore Dinner upstairs in the Skidmore Dining hall at 6:30 on Tuesday, December 4!
What: Slow Food Skidmore Dinner
When: Tuesday, December 4th
Time: 6:30 pm
Location: 2nd Floor, Murray Aikins Dining Hall, Rooms 1 and 2
Menu: TBD (local food options)
Tickets: $25 per person for non-members
Buy Tickets: http://saratogaslowfooddinner.brownpapertickets.com/
We are excited to present to you our new website.http://www.slowfoodsaratoga.com
All the PR in the World Won’t Turn Albanians into Spaniards
I thought you all might be interested in seeing this release that came out of the blue:
Spain is Known for Many Things such as Picasso and Paella, but… Did you know its Breakfast is one of the Healthiest in the World? Hojiblanca Olive Oil Wants you to Start Your Day on the Right Track
Dumont, NJ- The company Grupo Hojiblanca along with its American subsidiary Hojiblanca USA, Inc., supports the Spanish nonprofit Interprofesional del Aceite de Oliva Español n their mission to raise awareness about the traditional Spanish breakfast and its health benefits. Extra virgin olive oil is the key ingredient to making the Spanish breakfast one of the healthiest in the world.
Extra virgin olive oil (EVOO) has many health benefits because it’s not a refined oil and as such it holds onto all of its natural properties. Heart disease is the leading cause of death in the US. Good quality extra virgin olive oil can help reduce the risk of heart disease, because of its high levels of polyphenol. Polyphenols are a well-known anti-inflammatory antioxidant that helps lower cholesterol and blood pressure. EVOO can also help prevent breast cancer by mounting a multi-pronged attack on the tumors, stunting their growth and causing their cells to implode; and it can also protect against potentially-cancerous damage to DNA.
While the key ingredient to the Spanish breakfast is extra virgin olive oil there are a variety of foods Spaniards eat for breakfast such as: fruits, milk, bread, tomatoes, coffee, teas, ham, and many others.
Typical Spanish Breakfast:
- a glass of orange juice or coffee
- a whole wheat toast with a couple slices of Serrano Spanish ham, two tomato slices, and two teaspoons of Hojiblanca Extra Virgin Olive Oil on top.
- an apple
- extra: a few slices of fresh cheese or a non-fat yogurt
As you can see the breakfast is light and easy to make but perfectly well-balanced by being rich in fiber and vitamins, and it has all the necessary calories to get your day started.
If you have time you could also make a certain loaf of bread that is typical from the region of Andalusia, where Hojiblanca Extra Virgin Olive Oil comes from.
- about three cups of flour
- three tablespoons of milk
- 1/2 a teaspoon of baking powder and yeast
- three tablespoons of Hojiblanca Extra Virgin Olive Oil
- a cup and half of water
- a spoonful of salt
- a spoonful of sugar
First, mix about 1/2 a cup of flour with the milk, baking powder, and yeast. Roll it all into one firm ball and then set it aside in a bowl covered with warm water for about ten minutes. Once the flour has risen mix it with the rest of the other ingredients to make it into a bigger ball. After ten minutes of mixing the dough put it in a bowl and cover it for about an hour to let it rise more. After the hour divide the dough into many different pieces and place them in the pan either by laying them flat or long ways. Put it in the oven at about 350 degrees for about ten minutes.
Later, set it aside to cool off and when the loaf is hard cut it in slices for breakfast.
If you would like to learn more about Hojiblanca please sign up here: http://www.hojiblanca.com/press-center-2/press-center-registers/?lang=us to get access to all the facts sheets, corporate information, bios, press releases, videos, and images.
About Hojiblanca USA, Inc. (www.hojiblancausa.com): New Jersey-based Hojiblanca USA, Inc. is the American subsidiary of Grupo Hojiblanca in Spain, the largest producer of extra virgin olive oil and table olives in the world. Located in Dumont, NJ, Hojiblanca USA is an importer, distributor and marketing company offering a wide variety of products for retail and food service.
About Interprofesional del Aceite de Oliva Español(http:www.interprofesionaldelaceitedeoliva.com/en/): Interprofesional del Aceite de Oliva Español is a non-profit organization incorporated in 2002. In 2003 the former Spanish Ministry of Agriculture, Fisheries and Food recognized it as a non-profit organization by Ministerial Order. Its activity is regulated by the Law on Food and Agriculture Interprofessional Associations. The aim is to strengthen the position of Spanish olive oil in the global market, improving its competitiveness and guaranteeing the future of this sector.