Tag Archives: Annual

ChopChop Magazine Announces Celebrity Chef Lineup for the 5th Annual Kids Food Festival in New York City

Watertown, MA (PRWEB) February 23, 2015

James Beard award-winning ChopChop: The Fun Cooking Magazine for Kids will be kicking off its 5th anniversary with a special birthday-themed cooking demonstration on March 1, 2015 at the 5th annual Kids Food Festival at New York City?s Bryant Park. Former White House Pastry Chef and ChopChop Cooking Lab Director Bill Yosses and Gail Simmons, Food & Wine Special Projects Director and Top Chef judge, will join ChopChop founder Sally Sampson for an interactive cooking demonstration and hands-on cooking class.

?The Kids Food Festival is a great venue for us to engage with families and kids and teach them how to cook real food,? said Sampson. ?It?s a two-day celebration of healthy eating and we can?t think of a better way to kick off our 5th anniversary with renowned cooking experts and friends Chef Bill Yosses and Gail Simmons.?

In ?Don?t Spill the Beans (Make Soup!),? Yosses, Simmons and Sampson will demonstrate how to make a Five-Bean Soup, discuss how to host a cooking-themed party for kids, including how to make a striped soup mix in a jar as a party activity and favor. This free cooking demonstration will take place at 1pm on Sunday, March 1, 2015 on the Kids Food Festival main stage.

In ?Party on a Stick? and ?Vinaigrette Lab,? Yosses, Simmons and Sampson give a hands-on lesson in making a fun and appetizing antipasto on a stick. Kids will also get to make their own customized dippable dressing while learning about the science of emulsion and singularity of taste. This is a ticketed cooking class and will take place at 2pm on Sunday, March 1, 2015 at the James Beard Foundation Future Foodies Pavilion.

In addition to celebrity chef appearances and cooking demonstrations, ChopChop will be distributing a special 5th anniversary edition of ChopChop featuring an exclusive interview with First Lady Michelle Obama. Mrs. Obama appears for the first time on the cover of a kids? cooking magazine. ChopChop?s anniversary issue also includes kid-tested recipes for five favorite family dinners, recipes for our youngest chefs, basic kitchen skills, a visit to the White House garden, interactive games, and more.

Presented by The Creative Kitchen, the Kids Food Festival is a weekend filled with activities for families with children aged 6 months to tweens, interested in learning about better food choices in a fun and engaging environment. Kids Food Festival takes place on February 28th and March 1st at Bryant Park in New York City. The event is free to the public with ticketed hands-on cooking classes available for purchase. To learn more, visit http://www.kidsfoodfestival.com.

About ChopChop

Endorsed by the American Academy of Pediatrics, ChopChop, The Fun Cooking Magazine for Families, is a nonprofit quarterly food magazine. Published by ChopChopKids, Inc, a 501(c)(3), ChopChop?s mission is to inspire and teach kids to cook and eat real food with their families. Its vision is to reduce and prevent childhood obesity. ChopChop was named the 2013 Publication of the Year by the culinary industry?s James Beard Foundation, and is the only non-profit publication to win the award. ChopChop is also the recipient of a prestigious gold award from the Parents? Choice Foundation, the nation?s oldest nonprofit guide to quality children?s media and toys. ChopChop is supported by founding partner New Balance Foundation, along with funding from hospitals, foundations, donors, and individual subscriptions. To learn more about ChopChop’s mission, and to support the organization by subscribing to ChopChop Magazine or by donating to its cause, please visit http://www.chopchopmag.org. Follow ChopChop on Twitter at @ChopChopMag, on Facebook at facebook.com/ChopChopMagazine or on Pinterest at pinterest/ChopChopMag.

About Kids Food Festival

The Kids Food Festival is a weekend event focusing on educating families about making balanced food choices through fun and flavorful activities. The exciting and engaging programming of the Kids Food Festival helps to establish wholesome lifelong habits, while working to avert childhood obesity. To learn more, go to http://www.kidsfoodfestival.com







Related Family Dinner Recipes Press Releases

Beef Jerky Outlet to unveil ?The Experience? at annual IFE Show

(PRWEB) June 16, 2015

Where?s the beef? The answer is everywhere, now that the Beef Jerky Outlet?s mobile store is ready to hit the road.

The Beef Jerky Outlet is excited to release ?The Experience? at the International Franchise Expo at the Javits Center in New York City on June 18-20.

?The Experience? is a mobile Beef Jerky Outlet store that will bring the Beef Jerky Outlet experience out of the store and onto the streets. The trailer is fully equipped with custom stairs, removable signage panels and a self-contained trailer with generator and Internet capabilities for the register system. The trailer has a rear door with a lift so all can enjoy it.

?The Experience? is an open trailer that will let everyone come in for a full sampling of all the great products Beef Jerky Outlet has to offer,? said Paul Lyons COO of Beef Jerky Outlet. ?This will be a great opportunity to showcase our Beef Jerky Outlet store experience at public events without losing that store effect.?

With Beef Jerky Outlet?s surge in growth ? 1,000 percent over the past 24 months ? ?The Experience? will not only bring beef jerky to new customers, but it will also be beneficial for brand awareness.

Over the past two years, the franchise has grown to 37 operating stores with an additional 63 scheduled for opening. The 100th franchise of the Beef Jerky Outlet was just sold last week. This rate of expansion has earned the Beef Jerky Outlet an Entrepreneur Magazine Top 500 Franchise qualification. Entrepreneur has also rated Beef Jerky Outlet as No. 22 of the 75 Fastest Growing Franchises. Beef Jerky Outlet has been featured on many major media outlets, including Fox & Friends, Fox Business News and USA Today.

?The growth that we have seen just backs up what Paul and I always thought. The Beef Jerky Outlet can succeed nationally,? said Scott Parker, CEO and President of Beef Jerky Outlet. ?We are looking forward to hitting the road with our new experience to expand what we have to offer.?

ABOUT BEEF JERKY OUTLET:

The Beef Jerky Outlet Franchise now has 37 operating stores across the country, with 63 more set to open. The franchise is ready for business in most states in the continental U.S.,, as well as Alaska and Puerto Rico. Beef Jerky Outlet stores offer an excellent opportunity for investors seeking a franchise business with better than average margin returns on moderate start-up costs. For complete information, contact a member of our franchise team by visiting us at http://www.beefjerkyoutlet.com.

CONTACT

BEEF JERKY OUTLET FRANCHISE, INC.

P.O. BOX 575, Seymour, TN 37865

Tel: (586) 246-5405

Fax: (866) 876-3626

FRANCHISE(at)BEEFJERKYOUTLET.COM

History of Beef Jerky:

The word jerky has its origins in the native languages of South America. In the 1800s, the term ?jerky? quickly spread across the new world to describe the process of smoking, drying and curing beef. Native Americans, cowboys and pioneers made and embraced jerky as easily transportable and long lasting. Jerky has traditionally been the No. 1 favorite snack of the military, and for years, NASA has sent it up to our astronauts in space.

Today, jerky is selling like crazy with the general population because of America?s demand for lightweight, high protein foods. Jerky is lean, high in protein and nutritional value and low in calories, carbohydrates and fat (jerky is only 3% fat).


IRI, a Chicago based market research firm, reports sales of jerky jumped 46 percent from 2009-2014, catapulting it to a $ 1.24 billion industry.
Jerky is in the beef snack category – the fastest growing segment of the snack food industry (Convenient Store Decisions, Nov. 2012).
Our nation?s health craze is fueling the jerky revolution as runners, weight lifters, hikers and weekend warriors eat it before, during and after exercise.
Jerky is a popular snack for folks on the trendy Paleo diet, which urges consumers to eat foods from their hunter/gatherer ancestors.
Jerky is catching on for women too, because the cured, low fat snack provides an energy boost without spoiling the diet. A study at Penn State University found physically active women ages 18?45 consider jerky as more convenient and satisfying than tortilla chips.
Chefs are now incorporating jerky into their gourmet dishes. You can find jerky on the menus of high end restaurants in Four Seasons hotels and others throughout the country.

ABOUT IFE:

This is the franchise industry?s premier annual event. The IFE brings together hundreds of the franchise industry?s hottest concepts, and thousands of the most qualified prospects from across the United States and more than 80 countries around the world. For domestic or international expansion, selling single units, area developments or master franchises ? this is the industry?s one stop franchise event. Sponsored by the IFA, assisted by the U.S. Department of Commerce/U.S. Commercial Service, the IFE also offers the industry?s most comprehensive conference program.

About the Beef Jerky Outlet:

The Beef Jerky Outlet is the world?s first national beef jerky franchise that has grown to six founder-owned stores, 40 franchise stores, 40 more scheduled to open in the next eighteen months for a total of 55 across the U.S. The Beef Jerky Outlet specializes in more than 200 jerky varieties and sizes including kangaroo, alligator, venison and elk with exotic flavors ranging from Moonshine to Cajun. Founders Paul Lyons and Scott Parker recognized the nation?s sudden passion for beef jerky and opened the first franchise in Destin, Florida. The dried, smoked meat has traditionally been the 1 favorite snack of the military and for years NASA sent jerky up to the astronauts in space.

Today, jerky is selling like crazy with the general population because of America?s demand for low fat, low calories foods that are high in protein.

IRI, a Chicago based market research firm, reports sales of jerky jumped 46 percent from 2009-2014, catapulting it to a $ 1.24 billion industry. For more information, please visit http://www.beefjerkyoutlet.com.







More Paleo Diet Press Releases

First Annual Gluten-Free Author Awards Hosted by Carla’s Gluten-Free Recipe Box

Fresno, California (PRWEB) December 09, 2013

People are going gluten-free in large numbers. The things they all need are gluten-free recipes and guidance. Carla Spacher, gluten-free consultant, recipe developer, freelance writer, and author of the popular gluten-free blog, Carla?s Gluten-Free Recipe Box (http://glutenfreerecipebox.com), provides both. She is sponsoring the first annual Gluten-Free Author Awards. Voting is open through January 5, 2014, and the top authors in the categories of best author, book, cookbook, and ebook will be announced shortly thereafter.

Nominees were chosen by the public during the entire year of 2013 and voting began on December 1, 2013. Authors in the Best Gluten-Free Author category include Dr. Alessio Fasano, Director of the Center for Celiac Research and Treatment of MassGeneral Hospital; Beth Hillson, President of the American Celiac Disease Alliance; multi-title author Carol Fenster, Amy Green “Simply Sugar and Gluten-Free,” Shauna James Ahern “Gluten-Free Girl,” and others.

Best Gluten-Free Books nominated include “The Gluten-Free Diet: A Comprehensive Resource Guide” by Shelley Case, RD, “The Gluten Effect” by Drs. Richard and Vikki Petersen, “Live the Smart Way” by Kathy Smart, RSNA, HTC, RNC, PTS, and many more.

Best Gluten-Free Cookbooks include “Gluten-Free on a Shoestring” by Nicole Hunn, “How I Found the Food that Loves Me Back…And How You Can Too” by Shauna James Ahern, “100 Gluten-Free Recipes” and “1000 Gluten-Free Recipes” by Carol Fenster, “The Cake Mix Doctor Bakes Gluten-Free” by Anne Byrn, and more.

Nominees in the Best Gluten-Free eBook category include “Gluten-Free Beginnings Easy Starter Guide” by Kathy Smart & Lisa Cantkier, Benjamin Andrasik?s “Gluten-Free in Afghanistan,” and the not so surprising, Carla Spacher?s “Gluten-Free Bread Baking Defined.” Also included are three ebooks by Miranda Jade Turbin, “Just For Your Celiac Child,” “Gluten and Your Pet,” and “What is all this talk about Celiac Disease.”

Vote in the Gluten-Free Author Awards through January 5, 2014 at Carla?s Gluten-Free Recipe Box. While you are there, download her ebook, “Gluten-Free Bread Baking Defined.” She has developed some amazing gluten-free bread recipes as well as other gluten-free recipes, and her new cookbook will be for sale in 2014.







Miami New Times Kicks Off Miami Spice with The 8th Annual Iron Fork 2015

Miami, FL (PRWEB) May 28, 2015

The eighth-annual Miami New Times Iron Fork, presented by the Downtown Miami Development Authority, will once again partner with the Greater Miami Convention & Visitors Bureau to host the official Miami Spice Kickoff Event on Thursday, July 30, 2015.

The kickoff event returns to the Hyatt Regency Miami where dining enthusiasts will enjoy some of the finest restaurants featured during the Miami Spice program, as well as dozens of other top local eateries. The footprint also extends into the James L Knight Center?s world-class theater and entertainment venue.

Recently, Biz Bash selected last year?s Iron Fork/Miami Spice Kickoff as one of the Top 10 Culinary Events in Miami/South Florida, and this year?s event will grow exponentially, bringing guests culinary creations from more than 75 of South Florida?s luxury and fine-dining restaurants, including Siena Tavern, 26 Sushi & Tapas, Novecento, Texas de Brazil, J&G Grill, Tantalize Miami, Uvaggio Wine Bar, Tokyo Blue Miami and Antica Roma Trattoria, to name a few.

In addition, Miami New Times has once again partnered with the charitable organization Share Our Strength to support their No Kid Hungry campaign to bring awareness of childhood hunger in America. Guests can participate in a silent auction during the event to support the cause, as well as get the chance to win one grand prize.

And of course, celebrated Chef Allen Susser hosts our Chef Competition, a fierce fight to the culinary finish between two of Miami?s hottest chefs?competitors to be announced soon!

The epicurean event will take place from 7 to 10 p.m. for General Admission ticket-buyers and will bring together thousands of young professionals, local businesses, and foodies for an evening of gourmet food selections, tasty libations, and live entertainment. Guests who prefer a more intimate dining experience can purchase VIP tickets, which include entry to the event one hour early, at 6 p.m., and access to a private VIP bar and lounge area featuring exclusive entertainment and an elite selection of Miami?s best luxury dining restaurants.

Tickets go on sale on Monday, June 1, 2015.

For more information, visit NewTimesIronFork.com or like us on Facebook.

Who: Miami New Times Iron Fork/Miami Spice Kickoff Event

Where: Hyatt Regency Miami/James L Knight Center, 400 SE 2nd Ave., Miami, FL 33131

When: Thursday, July 30, 2015

VIP: 6 ? 7 p.m.

GA: 7 ? 10 p.m.

Tickets:

VIP: $ 70 Early Bird June 1 ? June 14

$ 75 Advance June 15 ? June 30

$ 85 Regular Price July 1 ? July 29

$ 100 at the door

GA: $ 40 Early Bird June 1 ? June 14

$ 45 Advance June 15 ? June 30

$ 50 Regular Price July 1 ? July 29

$ 65 at the door

Prices increase June 15. Tickets can be purchased at NewTimesIronFork.com.

About Miami Spice:

The Greater Miami Convention & Visitors Bureau organizes Miami Spice, a mouthwatering restaurant promotion that showcases the best of Miami cuisine. During August and September, restaurants offer three-course meals featuring signature dishes created by world-renowned chefs. It?s a tropical fusion of ingredients that makes Miami an epicurean paradise.

About Share Our Strength:

Share Our Strength began in the basement of a row house on Capitol Hill in 1984, in response to the ?84-?85 famine in Ethiopia. Brother and sister Bill and Debbie Shore started the organization with the belief that everyone has a strength to share in the global fight against hunger and poverty, and that in these shared strengths lie sustainable solutions. Today the cause focuses these strengths on making No Kid Hungry a reality in America. They?re ending childhood hunger by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food. Through its Cooking Matters program, the No Kid Hungry campaign educates and empowers low-income families to stretch their food budgets so their kids get healthy meals at home. Cooking Matters participants learn to shop strategically, use nutrition information to make healthier food choices, and cook delicious, affordable meals. The No Kid Hungry campaign works to shine a national spotlight on the crisis of childhood hunger in America, creating a powerful movement of individuals committed to bold action. They build partnerships that enlist influential individuals in the cause and advocate policy changes needed to achieve their goals.

About Miami New Times:

Miami New Times began publishing in 1987 and has grown into the premier weekly publication in the American Southeast. Showcasing the talents of an accomplished editorial staff recruited from across the nation, the paper ? which includes a web edition that draws a half-million readers per week ? New Times has established a reputation for compelling stories ignored or overlooked by major media, for insightful coverage of local arts and entertainment, and for unflinching exposure of Miami?s steamy political life. That reputation for high-caliber journalism has spread beyond South Florida. The paper has won more than 90 first-place awards for editorial excellence, statewide and nationally.







More Nutritional Information Press Releases

Second Annual International Symposium and Training Program on the Use of hCG for Treatment of Obesity and Associated Morbidities

(PRWEB) August 27, 2008

The and on the Use of hCG for of and will be held from October 25th to October 29th 2008, in the city of Mazatlan, Mexico.

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The International Symposium, open to healthcare professionals and general public, will be held on October 25th and 26th. Topics will include the discovery of hCG, its pharmacological nature and mechanisms of action in treatment of obesity and overweight.

The Training Program, open only to healthcare professionals, will be held on October 27th, 28th and 29th. The Training Program will cover practical aspects of the implementation of the hCG protocol for treatment of obesity and associated pathologies, complementary methods and techniques and Oral hCG? formulation.

The International Symposium and Training Program will take place in the El Cid Hotel of Mazatlan, Mexico. For additional information, please visit http://www.oralhcgtraining.com.

About The Oral hCG Research Center

Founded in 1987 by Dr. Daniel O. Belluscio, The Oral hCG Research Center is a private medical institution dedicated to the scientific and clinical research of alternative uses for hCG, with particular focus on treatment of obesity. After more than 15 years of experience with injectable hCG, Dr. Belluscio developed the Oral hCG? formulation and the Oral hCG Method? of application.

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