| Woodlands chef to compete in Iron Chef America
Kent Rathbun, executive chef and owner of Jasper's in The Woodlands, has been chosen to compete in the Food Network's Iron Chef America culinary competition. He will participate in the show airing Feb. 24 at 8 p.m. Rathbun has cooked on several occasions at the James Beard House in New York and has been featured in numerous national magazines including Esquire, Better Homes and Gardens, Elle and Bon Appetit. Jasper's Restaurant, located at 9595 Six Pines Drive in The Woodlands, has been rated as one of Esquire magazine's Top 20 Best New Restaurants in America. The menu features Rathbun's "home cooking" style with items like prime steaks, rotisserie chicken, fish, salads and pizza. .
Taste of Home coming to Akron
The event will bring teachers from the popular cooking magazine, which specializes in homespun fare and offers dozens of tried-and-true recipes each month. The show includes 21/2 hours of demonstrations of spring recipes, and there will be more than 20 vendors offering samples, coupons and prizes. It's at the St. Joseph Family Center, 610 W. Exchange St., Akron. Doors open at 5 p.m. and the show starts at 6:30 p.m. Tickets are $10 and can be purchased at the offices of the WAKR/WQMX radio stations, which are sponsoring the school. To order tickets by mail, send a self-addressed stamped envelope with a check or money order made out to WAKR/WQMX Taste of Home, 1795 W. Market St., Akron, OH 44313. Working wine in the diet The Greater Akron Dietetic Association is hosting An Evening of Wine and Wisdom at Sarah's Vineyard on March 10.
Newsmakers: Vermont's finest draws more raves
In the October issue of Bon Appetit, Williston resident, cooking teacher and award-winning cookbook author Molly Stevens was named cooking teacher of the year as part of the magazine's 10th Annual Awards. The magazine praised, "Molly Stevens has a knack for simplicity ... her simple, flavorful recipes guarantee success."
Although Stevens doesn't teach much in her home state, having one of her cookbooks, such as "All About Braising: The Art of Uncomplicated Cooking," will deliver her clear approach right into your home kitchen.
The October issue of Gourmet featured two Vermont venues among its 100 best farm-to-table restaurants in America: Waterbury's Hen of the Wood -- where "Chefs Eric Warnstedt and Craig Tresser seek out premium ingredients, both foraged and farmed, then prepare them in ways that coax out maximum flavor," and the seasonal Inn at Shelburne Farms restaurant -- where chef Rick Gencarelli "professes a fondness for buying whole animal carcasses, breaking them down himself, and using every part, saying it makes him a better cook."
Hen of the Wood received another highlight in the December issue of Food & Wine, earning a coveted spot in the magazine's feature on the 10 best restaurant dishes of 2007 for its duck with mustard spaetzle.
Partridge Hill Media to Launch Simple Gifts Magazine, a Celebration of ...
Simple Gifts Magazine is the brainchild of Nissa Gadbois and her husband, Brian, who have spent the last sixteen years singe-mindedly pursuing a family-centered lifestyle. There were many publications available that covered crafts, cooking, housekeeping, parenting, home-education, natural health and homesteading. Simple Gifts encompasses all of those, and does it with warmth and grace.
Simple Gifts Magazine offers inspiration for family-centered living. Four issues per year celebrate each season with homemaking, hospitality, gardening, and care of home and homestead. Each issue offers ideas for old-fashioned family activities, travel and discovery. Simple Gifts will also feature families whose family-owned businesses exemplify family-centered living.
Simple Gifts Magazine has developed out of my own weblog, and out of my relationships with other mothers over the last 15 years, says Ms.
Prime cutlets: Quick-cooking Wiener Schnitzel saves the day
There is nothing like a good pork cutlet, pounded into an escalope a scant quarter-inch thick, breaded and pan-fried to a crispy brown, so big its edges reach beyond the rim of a large dinner plate. All it needs then is a good squeeze of lemon. I was reminded of this not long ago on a trip to Germany. We had just gotten off a long flight from San Francisco to Munich and had taken a cab to a hotel in a residential suburb near where we were to pick up our leased car the next morning. There was nary a restaurant or market in sight. I felt desperate because I am never hungrier than when I finally escape the confines of a plane, make my way through baggage claim and customs, and burst into the open air. After we checked in, my husband and I dredged up long-unused German and asked the young man at the front desk where we might find a restaurant for abendessen, or dinner.
Start a Nonprofit and Join Election '08 YouTube Free-For-All
Welcome to the 2008 general election, YouTube style. No sooner had the polls closed at the end of Super Tuesday, when a video popped up on YouTube attacking newly christened GOP front-runner John McCain where he's most vulnerable: his support for the Iraq war. The 83-second advertisement shows a consumer gamely struggling on the phone with a friendly but unhelpful service representative. It turns out to be the United States government on the line, which informs the befuddled citizen that she has no choice but to pay a hefty monthly recurring charge for the war. "In the past couple of weeks, when it seemed like McCain may in fact be the nominee, we thought that the message should be that the deaths in Iraq may not be on the front page anymore, but the money is still coming out of your pocket," says the spot's creator, Robert Greenwald, a progressive activist and documentary filmmaker in Los Angeles.
Vanuatu: where only the menu has changed
An unspoilt, tribal way of life still holds sway in the South Pacific islands of Vanuatu. But, as Nick Squires is relieved to discover, they don't eat visitors any more. A dozen semi-naked men ululated in a jungle clearing as the ticklish business of how best to cook a human being was patiently explained to me. .
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