Dinner Party Ideas

2nd Fermentation of Pirate’s Rose ChARRdonnay Sails Into the WineARRy Log Book

Miami Beach, FL (PRWEB) February 5, 2011

The yacht maties at Pirate’s Rose Wines has just bottled their 2nd fermentation aboard Captain Kenny Mac’s modern day pirate ship. The Bourg Royal-ChARRdonay could become a tasty FUN brand with the right sponsorSHIP.

“Pirate plundered pleasures are admired by all, so my band of buccaneers figures thARR should be a line of piracy themed wines. With names like ChARRdonnay, ArrrGasm bubbly, Pinot NoiARR, Pirate’s CellARR, bARRdeaux, Pinot grigiARR, WildARR Wine and more, it would kick off any dinner party or cruise theme just toasting with ChARRRd and shipwrecking the English language,” bellows Captain Kenny Mac, creatARR of the unique wines. He continues to say, “Mi sistARR and I used to ‘YARR’ at each other for hours while popping bottles. ThARR’s a little thirsty Pirate pARRty in all families!”

The crew’s chief Hawaiian mermaid, NanSea, submits that besides a fun Florida market, a Pirate’s wine would win in Hawaii or any sandy tourist area! About the Skallawag’s unique theme and bottle designs, David Felan, consultant for 2500 wines in a Texas retail chain, says he knows of people buying the bottles for label designs alone. Piratess MistySea claims “Every wench would love a Pink Pirate’s Zinfull Rose,” and Capt. StephyWilder exclaims “ARR you ready for a WildARR Wine Dine?”

A few crew mates are taking their ChARRdonnay to MARRRti Gras this year, so look out when Bourbon Street meets their Cross Roses!

Pirate’s Rose is not for sale at this time, and is purely made as a social wine on board a Bluewater Yacht. However there “arrr” hundreds of yacht owners and wine-tresAAR hunters the Caribbean that would enjoy co-owning a playful, yet serious line of wine. Besides the potential individual investors, the band of bARRdeaux Buccaneers are now pitching their ideas to major winARRries about a pirate pleasing production deal.

“Yar Har Har and a bottle of Pinot GrigiARR”.

Sea @ http://www.piratesrose.com    

E@ crew(at)piratesrose(dot)com

*Pirate’s Spirited thanks to ChristyB, Inna, Kelly NS, Marsha, lilStacy, Alexis, Bufkin, Erick, Grady, Capt. Rod, Caseyface, Shayla, Wilder, Ren-A, S. Powers, Stu, Nina, Minsk, Caroline, Mollie, RedLisa, Cannon, Ester, Ms Chevech’e, Kristah, Kevin, ParisAmber, NanSea, Roylinda, Janna, Jordan, Prissie, Kaylan, Ashleeeeeee, Hanna, Rad, Karra, Davie, ElisaKissah, Luna, Cierra, Carissa, Chrystal, Christie, Cole, CortneyMes, Ratchel, (Not O’hoot, cuz he nixed the first batch-LOL), MistySea, A-Zooo, Milisa, Kepler, Katie, Linz, Lala, Lauren, Larry, Murdoch n Mayer, Marcello, FireEater, Wess-Heather, Khrista, Gfield, J.T., Will, Ben, Dawn&Sunny, LPeters, Marley, Connie, Mark, Capt. Brad, EllenStars, Donny, Shawn, Anahee, A-Wake, Monroe, Clay, Matt, Belinda, Blakely, Blevins, Blythe, Bobby, M&DaddyBuz, BigLee, BigAndy, Nick n Neph, Brookie, Jos’eMike, Bianka, BuddyAnn, Becca, Brad, Barry, Dr. Blake, Nicole, Amber #2, , Amina, Erick, Kat, Jo Jo, Janel, SteveSki, Lisa-Steph, SaraT, Holley, Tiffany and all the other souls brave enough to toast on mi Pirate Ship at full sail.    Capt. K-Mac

Avast thARRr be truth: Wine is constant proof that God loves us and loves to see us happy. — Benjamin Franklin

# # #

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Find More Dinner Pary Ideas Press Releases

2nd Fermentation of Pirate’s Rose ChARRdonnay Sails Into the WineARRy Log Book

Miami Beach, FL (PRWEB) February 5, 2011

The yacht maties at Pirate’s Rose Wines has just bottled their 2nd fermentation aboard Captain Kenny Mac’s modern day pirate ship. The Bourg Royal-ChARRdonay could become a tasty FUN brand with the right sponsorSHIP.

“Pirate plundered pleasures are admired by all, so my band of buccaneers figures thARR should be a line of piracy themed wines. With names like ChARRdonnay, ArrrGasm bubbly, Pinot NoiARR, Pirate’s CellARR, bARRdeaux, Pinot grigiARR, WildARR Wine and more, it would kick off any dinner party or cruise theme just toasting with ChARRRd and shipwrecking the English language,” bellows Captain Kenny Mac, creatARR of the unique wines. He continues to say, “Mi sistARR and I used to ‘YARR’ at each other for hours while popping bottles. ThARR’s a little thirsty Pirate pARRty in all families!”

The crew’s chief Hawaiian mermaid, NanSea, submits that besides a fun Florida market, a Pirate’s wine would win in Hawaii or any sandy tourist area! About the Skallawag’s unique theme and bottle designs, David Felan, consultant for 2500 wines in a Texas retail chain, says he knows of people buying the bottles for label designs alone. Piratess MistySea claims “Every wench would love a Pink Pirate’s Zinfull Rose,” and Capt. StephyWilder exclaims “ARR you ready for a WildARR Wine Dine?”

A few crew mates are taking their ChARRdonnay to MARRRti Gras this year, so look out when Bourbon Street meets their Cross Roses!

Pirate’s Rose is not for sale at this time, and is purely made as a social wine on board a Bluewater Yacht. However there “arrr” hundreds of yacht owners and wine-tresAAR hunters the Caribbean that would enjoy co-owning a playful, yet serious line of wine. Besides the potential individual investors, the band of bARRdeaux Buccaneers are now pitching their ideas to major winARRries about a pirate pleasing production deal.

“Yar Har Har and a bottle of Pinot GrigiARR”.

Sea @ http://www.piratesrose.com    

E@ crew(at)piratesrose(dot)com

*Pirate’s Spirited thanks to ChristyB, Inna, Kelly NS, Marsha, lilStacy, Alexis, Bufkin, Erick, Grady, Capt. Rod, Caseyface, Shayla, Wilder, Ren-A, S. Powers, Stu, Nina, Minsk, Caroline, Mollie, RedLisa, Cannon, Ester, Ms Chevech’e, Kristah, Kevin, ParisAmber, NanSea, Roylinda, Janna, Jordan, Prissie, Kaylan, Ashleeeeeee, Hanna, Rad, Karra, Davie, ElisaKissah, Luna, Cierra, Carissa, Chrystal, Christie, Cole, CortneyMes, Ratchel, (Not O’hoot, cuz he nixed the first batch-LOL), MistySea, A-Zooo, Milisa, Kepler, Katie, Linz, Lala, Lauren, Larry, Murdoch n Mayer, Marcello, FireEater, Wess-Heather, Khrista, Gfield, J.T., Will, Ben, Dawn&Sunny, LPeters, Marley, Connie, Mark, Capt. Brad, EllenStars, Donny, Shawn, Anahee, A-Wake, Monroe, Clay, Matt, Belinda, Blakely, Blevins, Blythe, Bobby, M&DaddyBuz, BigLee, BigAndy, Nick n Neph, Brookie, Jos’eMike, Bianka, BuddyAnn, Becca, Brad, Barry, Dr. Blake, Nicole, Amber #2, , Amina, Erick, Kat, Jo Jo, Janel, SteveSki, Lisa-Steph, SaraT, Holley, Tiffany and all the other souls brave enough to toast on mi Pirate Ship at full sail.    Capt. K-Mac

Avast thARRr be truth: Wine is constant proof that God loves us and loves to see us happy. — Benjamin Franklin

# # #

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Find More Dinner Pary Ideas Press Releases

A New Spanish Biography Features the Romance Between The ‘Most Exciting Woman in the world’ and the ‘World’s Greatest Lover’

Los Angeles, CA (PRWEB) January 2, 2009

Hollywood’s loss of Emmy Award winning actress, singer and dancer, Eartha Kitt, marks the end of an era: when romance was celebrated with style. “I used to get furs and diamonds from men, and they’d open doors for me, lay out the red carpet,” she said in the 2006 New York Times interview included in the new Spanish version of “CHASING RUBI: The Truth About Porfirio Rubirosa The Last Playboy”, due to be released in February of 2009.

CHASING RUBI: The Truth About Porfirio Rubirosa The Last Playboy”, is the first english biography written and publised in 2005 about the notorious Latin Lover and suspeced spy and assassin.

Dubbed the “most exciting woman in the world” by Orson Wells, Eartha Kitt was a self proclaimed “Sex Kitten” whose sultry voice and cat-like purr made her the best of the Catwomen. In the 50s Eartha found herself under the spell of Playboy Diplomat and “International Man of Mystery” Porfirio Rubirosa.

In her autobiography, “I’m still here – Confessions of a sex kitten”, she talks abut her first date with Rubirosa: “Handsome? God, was he handsome! I never had the slightest idea he would actually take me out on the town until a note came to my dressing room while in tour dancing in Paris – ‘I will pick you up tomorrow night after the show for dinner at Maxim’s,’ signed ‘Rubirosa’. The phone rang the next morning: ‘I am calling on behalf of Ambassador Rubirosa,’ the male voice said. ‘He is confirming his request for dinner at Maxim’s tonight. Will that be all right?’”

“‘Oh…uh…I have nothing to wear, ‘l called out. ‘No matter, Mr. Rubirosa has given me instructions to take you wherever you want to go shopping for anything you want – at his expense of course.’… I felt like the heroine of a romantic novel – On our entrance into Maxim’s, the violin quartet violined us to a table with orchids, Dom Perignon champagne and Beluga caviar displayed on ice. A box wrapped in blue paper tied with a blue ribbon and a silk rose attached was on the silver plate in front of where I was beckoned to sit. Rubirosa held the chair back as I placed myself very lady-like in place. Aren’t you going to open your present?’ asked Rubirosa. When I got the box open with all eyes staring at me, the most beautiful string of pearls appeared before me. Simple, chic luxury. My first string of real pearls. I giggled, putting my hands over my mouth to calm my joy.”

Eartha Kitt knew she was dating Porfirio Rubirosa the Dominican diplomat, champion polo player and race car driver, best known for his jet setting lifestyle and legendary prowess with women. Rubirosa counted among his wives and lovers Barbara Hutton, Doris Duke, Zsa Zsa Gabor, Eva Peron, Joan Crawford, Marilyn Monroe, Veronica Lake and Patricia Kennedy, among many others. What Eartha Kitt, did not know is that she was dating a potential spy. Also known as Rubi, he first came to the FBI’s attention when he was forced to sign a pre-nuptial agreement by the US State Department, prior to the ceremony to wed American million heiresses Doris Duke, due to his involvement with Latin dictator Trujillo. In his heyday, Rubirosa hung out with the likes of Frank Sinatra, John F. Kennedy and the who’s who of International Society.

Authors Isabella and Marty Wall, noted Eartha Kitt in their book CHASING RUBI, describing an evening with Rubirosa: “To me this was all a dream, a Hollywood I had missed when I was in Hollywood. Rubirosa was Cary Grant, Errol Flynn, Charles Boyer, Burt Lancaster and Tyrone Power all in one, and I was out on the town with all of them.”

Chasing Rubi, the movie, which will reveal interesting new facts about Rubirosa’s romances, is in pre-production in Los Angeles and the Dominican Republic. http://www.ChasingRubi.com

Eartha Kitt who made famous the Christmas song “Santa Baby” passed away on Christmas Day, in New York City at the age of the 81. http://www.earthakitt.com/

###

Attachments

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Find More Dinner Pary Ideas Press Releases

A New Spanish Biography Features the Romance Between The ‘Most Exciting Woman in the world’ and the ‘World’s Greatest Lover’

Los Angeles, CA (PRWEB) January 2, 2009

Hollywood’s loss of Emmy Award winning actress, singer and dancer, Eartha Kitt, marks the end of an era: when romance was celebrated with style. “I used to get furs and diamonds from men, and they’d open doors for me, lay out the red carpet,” she said in the 2006 New York Times interview included in the new Spanish version of “CHASING RUBI: The Truth About Porfirio Rubirosa The Last Playboy”, due to be released in February of 2009.

CHASING RUBI: The Truth About Porfirio Rubirosa The Last Playboy”, is the first english biography written and publised in 2005 about the notorious Latin Lover and suspeced spy and assassin.

Dubbed the “most exciting woman in the world” by Orson Wells, Eartha Kitt was a self proclaimed “Sex Kitten” whose sultry voice and cat-like purr made her the best of the Catwomen. In the 50s Eartha found herself under the spell of Playboy Diplomat and “International Man of Mystery” Porfirio Rubirosa.

In her autobiography, “I’m still here – Confessions of a sex kitten”, she talks abut her first date with Rubirosa: “Handsome? God, was he handsome! I never had the slightest idea he would actually take me out on the town until a note came to my dressing room while in tour dancing in Paris – ‘I will pick you up tomorrow night after the show for dinner at Maxim’s,’ signed ‘Rubirosa’. The phone rang the next morning: ‘I am calling on behalf of Ambassador Rubirosa,’ the male voice said. ‘He is confirming his request for dinner at Maxim’s tonight. Will that be all right?’”

“‘Oh…uh…I have nothing to wear, ‘l called out. ‘No matter, Mr. Rubirosa has given me instructions to take you wherever you want to go shopping for anything you want – at his expense of course.’… I felt like the heroine of a romantic novel – On our entrance into Maxim’s, the violin quartet violined us to a table with orchids, Dom Perignon champagne and Beluga caviar displayed on ice. A box wrapped in blue paper tied with a blue ribbon and a silk rose attached was on the silver plate in front of where I was beckoned to sit. Rubirosa held the chair back as I placed myself very lady-like in place. Aren’t you going to open your present?’ asked Rubirosa. When I got the box open with all eyes staring at me, the most beautiful string of pearls appeared before me. Simple, chic luxury. My first string of real pearls. I giggled, putting my hands over my mouth to calm my joy.”

Eartha Kitt knew she was dating Porfirio Rubirosa the Dominican diplomat, champion polo player and race car driver, best known for his jet setting lifestyle and legendary prowess with women. Rubirosa counted among his wives and lovers Barbara Hutton, Doris Duke, Zsa Zsa Gabor, Eva Peron, Joan Crawford, Marilyn Monroe, Veronica Lake and Patricia Kennedy, among many others. What Eartha Kitt, did not know is that she was dating a potential spy. Also known as Rubi, he first came to the FBI’s attention when he was forced to sign a pre-nuptial agreement by the US State Department, prior to the ceremony to wed American million heiresses Doris Duke, due to his involvement with Latin dictator Trujillo. In his heyday, Rubirosa hung out with the likes of Frank Sinatra, John F. Kennedy and the who’s who of International Society.

Authors Isabella and Marty Wall, noted Eartha Kitt in their book CHASING RUBI, describing an evening with Rubirosa: “To me this was all a dream, a Hollywood I had missed when I was in Hollywood. Rubirosa was Cary Grant, Errol Flynn, Charles Boyer, Burt Lancaster and Tyrone Power all in one, and I was out on the town with all of them.”

Chasing Rubi, the movie, which will reveal interesting new facts about Rubirosa’s romances, is in pre-production in Los Angeles and the Dominican Republic. http://www.ChasingRubi.com

Eartha Kitt who made famous the Christmas song “Santa Baby” passed away on Christmas Day, in New York City at the age of the 81. http://www.earthakitt.com/

###

Attachments

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Find More Dinner Pary Ideas Press Releases

How You Can Be Recapture Your Inner Cool With WannaBeHip.com – Be First to Know What is Hot and Hip and Happening in the World

(PRWEB) June 3, 2005

WannaBeHip.com has launched an exciting new resource designed to keep people up-to-date on what is hot and hip and happening in the world. Visitors to the site become privy to the inside secrets of being hip, happening, and cool.

Most of us used to possess some modicum of hip. Take Lora and Lisa Moore, the masterminds behind WannaBeHip.com. In their day they salsa-danced at gay bars, ate tapenade, and smoked fine cigars. But then they got caught up in their lives, and somehow they were no longer the first authority on the groovy trends.

Most of us used to be quasi-hip, but quicker than you can say “Oprah,” we were wearing Keds and attending scrapbooking parties. “Actually,” Lisa Moore protests, “I never wore Keds!.” WannaBeHip.com is changing that for people who are reclaiming their inner cool all across the country.

With articles on the latest in food, drink, fashion, and fun, WannaBeHip.com gives you the inside information on what is cool, and links you to other sites where you can make purchases designed to provide you with insta-hip. In an era where “Queer Eye for the Straight Guy” and “Sex and the City” are defining style, and where Paris Hilton is famous for nothing but her style and irreverence, WannaBeHip.com helps people incorporate the trends they see in movies, television and magazines into their own lives.

As Lora Moore observes, “It isn’t always easy for people to translate what they see on television or in a magazine into what they actually wear, eat, drink, and do. That is the goal of WannaBeHip.com – to bring people back to the “insider’s” point of view.”

“However,” cautions Lisa Moore, “we aren’t called WannaBeTrendy.com. Hip is an ephemeral idea– it is authentic, irreverent, and fun. Hip is the nifty little secret that you know about before your friends do. It is the hidey-hole restaurant you discover, the retro-revival of the Bee Gees, or the designer splurge.”

WannaBeHip.com is set up to give people instant access to hip ideas in the categories such as food, drinks, lifestyle, fashion, leisure activities, and travel.

For example, if a person is having a dinner party, they might go on to WannaBeHip.com to find a hip cocktail to serve, a cool recipe for the entrée, a cutting edge CD to play for ambience, and interesting fodder for conversation. The site can also act as a personal shopper. For example, an out-of-it aunt may find what her 18 year-old niece would like for Christmas.

People who are already self-professed hipsters may want to log on to submit an idea. WannaBeHip.com sends a t-shirt to the submitter of any idea they use. Visitors to the site may also sign up for the WannaBeHip.com newsletter.

With articles on food, lifestyles, fashion and fun, WannaBeHip lets people in on the hip trends before they hit become mainstream. For more information about WannaBeHip.com, please contact Lisa Moore at (425) 765-0225, or hipstaff@wannabehip.com.

###

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

How You Can Be Recapture Your Inner Cool With WannaBeHip.com – Be First to Know What is Hot and Hip and Happening in the World

(PRWEB) June 3, 2005

WannaBeHip.com has launched an exciting new resource designed to keep people up-to-date on what is hot and hip and happening in the world. Visitors to the site become privy to the inside secrets of being hip, happening, and cool.

Most of us used to possess some modicum of hip. Take Lora and Lisa Moore, the masterminds behind WannaBeHip.com. In their day they salsa-danced at gay bars, ate tapenade, and smoked fine cigars. But then they got caught up in their lives, and somehow they were no longer the first authority on the groovy trends.

Most of us used to be quasi-hip, but quicker than you can say “Oprah,” we were wearing Keds and attending scrapbooking parties. “Actually,” Lisa Moore protests, “I never wore Keds!.” WannaBeHip.com is changing that for people who are reclaiming their inner cool all across the country.

With articles on the latest in food, drink, fashion, and fun, WannaBeHip.com gives you the inside information on what is cool, and links you to other sites where you can make purchases designed to provide you with insta-hip. In an era where “Queer Eye for the Straight Guy” and “Sex and the City” are defining style, and where Paris Hilton is famous for nothing but her style and irreverence, WannaBeHip.com helps people incorporate the trends they see in movies, television and magazines into their own lives.

As Lora Moore observes, “It isn’t always easy for people to translate what they see on television or in a magazine into what they actually wear, eat, drink, and do. That is the goal of WannaBeHip.com – to bring people back to the “insider’s” point of view.”

“However,” cautions Lisa Moore, “we aren’t called WannaBeTrendy.com. Hip is an ephemeral idea– it is authentic, irreverent, and fun. Hip is the nifty little secret that you know about before your friends do. It is the hidey-hole restaurant you discover, the retro-revival of the Bee Gees, or the designer splurge.”

WannaBeHip.com is set up to give people instant access to hip ideas in the categories such as food, drinks, lifestyle, fashion, leisure activities, and travel.

For example, if a person is having a dinner party, they might go on to WannaBeHip.com to find a hip cocktail to serve, a cool recipe for the entrée, a cutting edge CD to play for ambience, and interesting fodder for conversation. The site can also act as a personal shopper. For example, an out-of-it aunt may find what her 18 year-old niece would like for Christmas.

People who are already self-professed hipsters may want to log on to submit an idea. WannaBeHip.com sends a t-shirt to the submitter of any idea they use. Visitors to the site may also sign up for the WannaBeHip.com newsletter.

With articles on food, lifestyles, fashion and fun, WannaBeHip lets people in on the hip trends before they hit become mainstream. For more information about WannaBeHip.com, please contact Lisa Moore at (425) 765-0225, or hipstaff@wannabehip.com.

###

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Le Cordon Bleu Ottawa Reveals Hervé This’ “Kitchen Mysteries” A Two Day Celebration of Molecular Gastronomy

Secaucus, NJ (PRWEB) April 27, 2008

Le Cordon Bleu Ottawa will on May 1st and 2nd welcome internationally renowned chemist and popular French television personality: Hervé This (pronounced « Teess »)

Le Cordon Bleu, with its lifelong invitation to share its knowledge, passion and appreciation of the culinary arts and its related fields, will unveil a two day “Celebration of Molecular Gastronomy” by welcoming the only person in the world to hold a doctorate in molecular gastronomy.

THURSDAY, MAY 1ST 7:00 PM — 11:00 PM

Le Cordon Bleu Signatures’ Executive Chef Yannick Anton will be hosting Hervé This through an intimate evening that will allow the restaurant’s patrons to take part in an event that “explores the science of flavour” by enjoying an eight course menu and mysterious surprises. A book signing of This’ latest book will precede the dinner while guests sip and savor a molecular in house cocktail.

FRIDAY, MAY 2ND 2:00 PM — 4:30 PM

Le Cordon Bleu Ottawa with the collaboration of Carleton University is pleased to present a first for Ottawa.

Hervé This will be delivering a two and a half hour demonstration showcasing experimental techniques by using the kitchen as his laboratory, and showing his most recent discoveries in the chemistry, physics, and biology of food.

This conference is free of charge and open to the grand public, however registration is mandatory.

The symposium will be followed by a book signing of This’ latest book: Kitchen Mysteries; revealing the science of cooking- Columbia University Press. In this book This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. By discussing the science behind many meal’s basic components such as eggs, milk, bread, sugar, fruit…, exploring the effects of boiling, steaming, braising, microwaving…, unraveling the mysteries of tenderizing enzymes and gelatins, and preparing basic elements such as soups, salads, cakes… Hervé This illuminates abstract concepts with practical advice and concrete examples.

Hervé This, international celebrity and founder of molecular gastronomy, is known for his ground-breaking research into chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has forever changed the way food is approached and prepared all over the world.

A physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris This adds another dimension to the suggestions of cookbook authors by sharing empirical principles chefs have valued for generations.

Hervé This will definitely challenge your traditional ideas about cooking and eating.

For More Information Please Contact:

Pamela Bakalian

PR and Media Relations

Le Cordon Bleu Culinary Arts Institute Ottawa

453 Laurier Avenue East

K1N 6R4 Ottawa ON

613- 558 98 56

613- 236 24 33 ext 230

###

Attachments

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Le Cordon Bleu Ottawa Reveals Hervé This’ “Kitchen Mysteries” A Two Day Celebration of Molecular Gastronomy

Secaucus, NJ (PRWEB) April 27, 2008

Le Cordon Bleu Ottawa will on May 1st and 2nd welcome internationally renowned chemist and popular French television personality: Hervé This (pronounced « Teess »)

Le Cordon Bleu, with its lifelong invitation to share its knowledge, passion and appreciation of the culinary arts and its related fields, will unveil a two day “Celebration of Molecular Gastronomy” by welcoming the only person in the world to hold a doctorate in molecular gastronomy.

THURSDAY, MAY 1ST 7:00 PM — 11:00 PM

Le Cordon Bleu Signatures’ Executive Chef Yannick Anton will be hosting Hervé This through an intimate evening that will allow the restaurant’s patrons to take part in an event that “explores the science of flavour” by enjoying an eight course menu and mysterious surprises. A book signing of This’ latest book will precede the dinner while guests sip and savor a molecular in house cocktail.

FRIDAY, MAY 2ND 2:00 PM — 4:30 PM

Le Cordon Bleu Ottawa with the collaboration of Carleton University is pleased to present a first for Ottawa.

Hervé This will be delivering a two and a half hour demonstration showcasing experimental techniques by using the kitchen as his laboratory, and showing his most recent discoveries in the chemistry, physics, and biology of food.

This conference is free of charge and open to the grand public, however registration is mandatory.

The symposium will be followed by a book signing of This’ latest book: Kitchen Mysteries; revealing the science of cooking- Columbia University Press. In this book This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. By discussing the science behind many meal’s basic components such as eggs, milk, bread, sugar, fruit…, exploring the effects of boiling, steaming, braising, microwaving…, unraveling the mysteries of tenderizing enzymes and gelatins, and preparing basic elements such as soups, salads, cakes… Hervé This illuminates abstract concepts with practical advice and concrete examples.

Hervé This, international celebrity and founder of molecular gastronomy, is known for his ground-breaking research into chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has forever changed the way food is approached and prepared all over the world.

A physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris This adds another dimension to the suggestions of cookbook authors by sharing empirical principles chefs have valued for generations.

Hervé This will definitely challenge your traditional ideas about cooking and eating.

For More Information Please Contact:

Pamela Bakalian

PR and Media Relations

Le Cordon Bleu Culinary Arts Institute Ottawa

453 Laurier Avenue East

K1N 6R4 Ottawa ON

613- 558 98 56

613- 236 24 33 ext 230

###

Attachments

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Oliver Kita Chocolates Announces New Holiday Chocolate Tasting Party Kit

Rhinebeck, NY (PRWEB) November 9, 2008

Oliver Kita (http://www.oliverkita.com/chocolate_tasting_kit.html)

has created a gourmet Chocolate Tasting Party Kit, beautifully boxed and wrapped for the holidays. “I want people to experience the fun of chocolate tasting,” said Oliver Kita, Chocolatier. The party kit, enough for four people, includes six signature boxes containing tasting samples that are all Valrhona single origin chocolates, extra samplings of single origin ganaches, and chocolate tasting score cards, all wrapped in a custom chemise tailored coral-colored gift box.

Said Kita, “The idea is to carefully sample and taste bits of chocolate, trying to determine the flavors. What do you taste first? What is the middle note? The lasting aftertaste? I provide a step-by-step guide.”

Friends and family are invited to compare comments with each other. There are no right or wrong answers. “This is perfect after dinner entertainment for the holidays,” added Kita.

Each of four boxes contains chocolate tasting squares from one of four different countries: Madagascar, Venezuela, Dominican Republic, and Ecuador. There are 12 squares of chocolate, four each of three different percentages. Two additional boxes contain single origin ganaches that are to be enjoyed as part of the experience, but are not part of the The Chocolate Tasting Party Kit.

All of the chocolates in the Tasting Kit are handmade. Kita is an artisan chocolatier. And the game is his creation. He also includes his personal comments on each of the chocolate tasting squares.

The OliverKita.com website http://www.oliverkita/thanksgiving.html) highlights other new chocolate creations, such as holiday chocolate wreaths, gourmet traveling hot chocolate, and seasonal bon bons. Kita also has Corporate Collection, Christmas Collection, plus organic (http://www.oliverkita.com/organic.html) for those who not only want the purest of chocolate and ingredients, but also chocolates that are the result of fair trade.

About Oliver Kita

Oliver Kita is an award-winning Chef and Caterer who turned his artistic culinary talents to creating hand-made chocolates. A Culinary Institute of America graduate, Chef Oliver Kita received diplomas from L’Ecole Lenotre in Paris, L’Ecole du Grand Chocolat Valrhona in France and Academy du Chocolat, Barry-Callebaut, Montreal. “Appreciating chocolate every day can change your perspective on living,” said Kita. “Take the time to evaluate and enjoy what you have, where you are now, and chocolate every day is a part of that experience.”

For more information contact:

Joan Schuman, Joan Schuman Associates, LTD, 0.845.338.2955/c.845.417.4243, jsa @ hvc.rr.com

# # #

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Oliver Kita Chocolates Announces New Holiday Chocolate Tasting Party Kit

Rhinebeck, NY (PRWEB) November 9, 2008

Oliver Kita (http://www.oliverkita.com/chocolate_tasting_kit.html)

has created a gourmet Chocolate Tasting Party Kit, beautifully boxed and wrapped for the holidays. “I want people to experience the fun of chocolate tasting,” said Oliver Kita, Chocolatier. The party kit, enough for four people, includes six signature boxes containing tasting samples that are all Valrhona single origin chocolates, extra samplings of single origin ganaches, and chocolate tasting score cards, all wrapped in a custom chemise tailored coral-colored gift box.

Said Kita, “The idea is to carefully sample and taste bits of chocolate, trying to determine the flavors. What do you taste first? What is the middle note? The lasting aftertaste? I provide a step-by-step guide.”

Friends and family are invited to compare comments with each other. There are no right or wrong answers. “This is perfect after dinner entertainment for the holidays,” added Kita.

Each of four boxes contains chocolate tasting squares from one of four different countries: Madagascar, Venezuela, Dominican Republic, and Ecuador. There are 12 squares of chocolate, four each of three different percentages. Two additional boxes contain single origin ganaches that are to be enjoyed as part of the experience, but are not part of the The Chocolate Tasting Party Kit.

All of the chocolates in the Tasting Kit are handmade. Kita is an artisan chocolatier. And the game is his creation. He also includes his personal comments on each of the chocolate tasting squares.

The OliverKita.com website http://www.oliverkita/thanksgiving.html) highlights other new chocolate creations, such as holiday chocolate wreaths, gourmet traveling hot chocolate, and seasonal bon bons. Kita also has Corporate Collection, Christmas Collection, plus organic (http://www.oliverkita.com/organic.html) for those who not only want the purest of chocolate and ingredients, but also chocolates that are the result of fair trade.

About Oliver Kita

Oliver Kita is an award-winning Chef and Caterer who turned his artistic culinary talents to creating hand-made chocolates. A Culinary Institute of America graduate, Chef Oliver Kita received diplomas from L’Ecole Lenotre in Paris, L’Ecole du Grand Chocolat Valrhona in France and Academy du Chocolat, Barry-Callebaut, Montreal. “Appreciating chocolate every day can change your perspective on living,” said Kita. “Take the time to evaluate and enjoy what you have, where you are now, and chocolate every day is a part of that experience.”

For more information contact:

Joan Schuman, Joan Schuman Associates, LTD, 0.845.338.2955/c.845.417.4243, jsa @ hvc.rr.com

# # #

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.