| GourmetStation, Provider Of Upscale Gourmet Dinners Delivered ...
GourmetStation, the leading national merchant for gourmet dinners, upscale prepared meals and fine gourmet food gifts delivered nationally, announced the introduction of Mother's Day Brunch 2007. (PRWEB) April 20, 2007 -- With Mother's Day just around the corner, GourmetStation announced they are accepting reservations for their Mother's Day gourmet brunch for two. The menu has been designed to treat Mom "for all the times she cooked for you". With about thirty minutes preparation time any lucky Mom can enjoy a 3 course gourmet brunch for two at the most comfortable place on earth - home. To sweeten the Mother's Day gift, GourmetStation is offering free shipping in addition to four complimentary gifts. The menu was designed with variety and richness giving Mom a sampling of many different flavors from around the world.
Bread pudding made in jiffy
Bread pudding doesn't have to be difficult. What started as a budget dessert to use leftover or ``day-old'' bread has become a gourmet, complicated dessert. But it doesn't have to be that way. Even a desperate cook can bake a beautiful bread pudding -- in fact, 12 of them. Today's recipe for Individual Cinnamon-Raisin Bread Puddings makes 12 servings with only about 15 minutes of active work. No double boilers, no standing over pots whisking and stirring, no temperamental, unpredictable maneuvers and no weird ingredients. It's just uncomplicated comfort food that even a novice baker can pull off in a jiffy. INDIVIDUAL CINNAMON-RAISIN BREAD PUDDINGS 1 lb. loaf cinnamon-raisin bread (see note) 4 tbsp. ( ½ stick) butter 2 cups heavy or whipping cream 1 cup low-fat or whole milk, or half-and-half .
Give us the finger-lickin'
So why are we thinking about barbecue in this frigid weather? How could we not? It's everywhere: Gourmet magazine recently touted Chicago's saucy sensation Smoque. Sheffield's is about to launch its own smokehouse. Even Carson's is expanding in Lincoln Park. To get you up to speed, we did a quick survey of top 'cue spots.
Lem's Bar-B-Que-House
The 'hood: Chatham
The scoop: This cue-stitution, started in 1953, has been slathering on sauce at this locale since 1967. "It's all in the sauce," says 78-year-old James Lemon, brother of the founders.
The meat: Sorry, brisket fans, only chicken and pork here.
The sauce: Mother Lemon's recipe from Mississippi, modified to fit Chicago tastes
The smoke: hickory, oak and charcoal
The special: None; but you can get a gallon of the famous sauce for $15.
Come On, Have a Taste!
There is only one day left to send your palate off to paradise, and Saturday is the ticket as the Taste of Vail continues with cooking, wine seminars and the Grand Tasting and Dance. The Taste hit turbo drive on Friday with the Mountaintop picnic, in which dozens of the valley’s most exquisite restaurants offered exotic and delicious dishes and wineries handed out samples of their most coveted reserves. The desserts topped the treat totem for us. Vail Gourmet Cookie CO. had plenty of people loitering around its baskets of mint chocolate shortbreads and caramel-injected brownies while Chap’s dished out mini limoncello custard cakes with blueberry compote. You’re drooling, aren’t you?The savory offerings ranged from fish tacos to Colby meatballs to brie soup with truffles.If any of this sounds appealing, here’s what’s left to taste on Saturday, April 14.9:30 to 11 a.m.: The Food Network’s Michael Chiarello demonstrates the art of Southern Italian Cuisine at the Lionshead Marriott12 to 1:30 p.m.: Spanish Wine Seminar discussion and tasting of Spain’s comeback into the world of indulgent grape beverages at the Lionshead Marriott.2:30 to 4 p.m.: Grape nuts will have a ball with this rare chance to taste eight vintages from Domaine Louis Latour at the Vertical Tasting; Lionshead Marriott.7 p.m.
Adventures In Vegetarianism
In her editor's letter in the April issue of Gourmet magazine, Ruth Reichl announces the arrival of a new feature devoted to hearty vegetarian recipes. With more and more restaurants offering a variety of vegetarian and even vegan dishes on their menus, in combination with the growing concern for environmentally-friendly living, the appeal of fresh, locally-grown, seasonal vegetables and legumes is suddenly extremely important in the food world. I recently decided I had better give in to the trend and veg out. Okay, it wasn't a conscious decision - I was on my second date with the boyishly charming Mr. I'minlikewithyou and he invited me to dinner at his favorite vegan place in San Francisco, Millennium. He promised me it was haute vegan cuisine with not even the slightest hint of hippie and an atmosphere that was chic, sophisticated, and elegant; boy was he right.
Extraordinary times call for extraordinary women
Have you ever worked all day, stopped at the cleaners and the grocery store,had guests for dinner, hemmed a cheerleading uniform, called your mother and remembered to tell your children you love them all in in one day? Do you hear someone mention the disorganized state of their pantry and think of it as a business opportunity? Have you developed the perfect recipe for cream of chicken soup, written a book, started a fashion trend, taught belly dancing, or coached little league? Do you paint pictures, make jewelry, cook gourmet, build houses, design websites, decorate homes, embellish denim?If you have found some way to make your life work by using your creative and intuitive energy, if you have looked life in the face and found a way move forward, if you have figured out that getting results means getting busy, then you are an extraordinary woman!! The Evergreen Area Chamber of Commerce is having a dinner for women just like you on Monday, June 4, at 6 p.m.
Battling the birthday cake
My son recently turned 6, and with that came the rigmarole of the birthday party where 18 of his friends were booked for an afternoon of drumming lessons, gourmet pizza, spin the bottle (the non-kissing version) and to finish, a no-holds-barred tournament of pin-the-tail-on-the-donkey.
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