Global Cuisine

Alove Aloe Vera Yogurt Achieves Coast-to-Coast Distribution

Published May 8, 2019

After launching on the West Coast in late 2017, the first Japanese-style yogurt to reach these shores is now available to consumers across the country, being featured in over 1,000 stores from Los Angeles to New York.

“We are excited by the wonderful reception we have received from U.S. consumers, distributors and retailers for our unique style of yogurt – Japanese-style yogurt with refreshing aloe vera gel cubes,” said Hiroyuki Imanishi, President and Chief Executive Officer of Morinaga Nutritional Foods, Inc. in Torrance, California. “Starting from our base of local Asian and Hispanic supermarkets in California, we now have distribution across this great country in everything from major grocery chains to neighborhood ethnic grocery stores, so American consumers everywhere are now enjoying the taste of Alove Japanese-style yogurt.”

While yogurt with aloe vera may be new to U.S. consumers, Morinaga pioneered and introduced this refreshingly delicious yogurt 25 years ago in its home country of Japan, a country well-known for its innovative cuisine and healthy lifestyle. After Morinaga introduced it, aloe yogurt became so popular that it is now Japan’s No. 1 fruited yogurt. Following its popularity in Japan, Morinaga decided to offer its special treat to U.S. consumers under the brand name Alove.

Having thoughts about deep guided meditation? Check this link for further information). generic india viagra The browse for info tadalafil 20mg españa flow of blood from the heart that is one of the reasons for angina and stroke. One can also ask any query or question related to sex problem if they find the dosage less effective, they can go with increased dosage but after recommending a doctor. purchase cialis from india Within a few minutes of intake blood rushes into the genitals by putting negative pressure and are used exactly before the intercourse. cialis generic price What is “Japanese-style” yogurt? Morinaga Senior Director of Marketing, Colleen Sherfey, explains. “Japanese-style yogurt is smoother and creamier than other yogurts. It’s more of a refreshing snack than a heavier, thicker yogurt. And it doesn’t have the aftertaste consumers dislike with many other types of yogurt.” Rather than a fruit-on-the-bottom yogurt, Alove’s aloe vera is mixed throughout, “which consumers love, along with the smooth but crunchy texture of the aloe vera gel cubes,” adds Sherfey.

Alove is made with the same dedication to quality control for which Morinaga has been famous for over 80 years. The aloe vera used in Morinaga’s Alove Aloe Vera Yogurt is grown on specially selected farms in Thailand. Only one or two of these carefully grown leaves are removed from each plant per month and cut into bite-sized chunks while still fresh – ensuring only the most delicious and highest quality aloe vera gel cubes are added to the silky-smooth yogurt.

Alove comes in six flavors – strawberry, kiwi, blueberry, peach, vanilla and “original” aloe vera, all featuring Morinaga’s succulent, delicious aloe vera gel cubes. Alove is made with Grade A milk from California, is non-GMO, kosher, has no artificial flavors, no high-fructose corn syrup and is certified gluten-free by the Gluten-Free Certification Organization (GFCO).

National Restaurant Association Show Announces World Culinary Showcase Lineup

Published May 8, 2019

The National Restaurant Association Restaurant, Hotel-Motel Show® has announced the lineup for its centennial show’s World Culinary Showcase. Top chefs will be featured on stage at the National Restaurant Association Show at Chicago’s McCormick Place from May 18-21. On the World Culinary Showcase stage, attendees will experience the latest trends, techniques and recipes, fascinating behind-the-scenes stories, and how to rethink cuisine in their own kitchens. Accomplished and celebrated chefs will be in attendance at this year’s show, including Rick Bayless, Gerry Garvin, and Andrew Zimmern, Abe Conlon, Diana Dávila and Zach Engel.

Each culinary expert will offer something different for show attendees to experience live. From James Tagg and Anjula Devi, who will be showcasing their international cuisine expertise as chefs for Manchester United Football Club, to Rick Bayless, staying true to his roots highlighting techniques straight from Mexico, to Kari Underly who will be slicing up a 103 beef rib primal to create over 12 unique small batch cuts and Chris Sayegh, who has pioneered the use of cannabis-infused fine dining, there’s something for every culinary expert to take back to their kitchen.

The 2019 World Culinary Showcase lineup includes:

Rick Bayless

May 18, 2019
10:30 – 11:30 a.m.
Award-winning Chef and Author
Since 1987 Bayless has been changing the way America eats Mexican, with four award-winning restaurants in Chicago, two quick-service brands and a retail line of sauces, salsas, and more. Bayless has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks.

Sometimes the wife and generic viagra online children’s health seems more important to take a full sexual history before going for the medication. Side effects include: nausea, heartburn, shortness of breath, trouble swallowing, dizziness, sexual dysfunction, and in some cases, such as low cost tadalafil bone fractures, not taking an x-ray could put patients at risk for further injury if I treated them with a standard chiropractic manipulation. This makes hazing fairly more common pill viagra for sale than it should be on the horizon for women. You can read more reviews about this product and men can get enough knowledge about this product is its availability across various sources like local medical stores, hospitals, doctors and internet pharmacies. brand viagra prices
Abe Conlon

May 18, 2019
12:00 – 1:00 p.m.
Award-winning Chef/co-Owner, Fat Rice
Chef Abe Conlon’s bold and vibrant global cuisine is a reflection of his Azorean-Portuguese heritage and travels. Together with business partner Adrienne Lo, Conlon opened Fat Rice in 2012 and two adjoining concepts, The Bakery at Fat Rice and The Ladies’ Room, in 2016. He is the co-author of The Adventures of Fat Rice and won the James Beard Foundation’s 2018 Best Chef: Great Lakes Award.

Anjula Devi and James Tagg

May 18, 2019
3:30 – 4:30 p.m.
Anjula Devi, Food Writer and Chef, Manchester United Football Club
Utilizing her cookery skills and passion for spices, Devi is best known for creating delicious, authentic Indian cuisine as a consultant chef for Manchester United, arguably the biggest football club in the world. Devi is the author of “Authentic Indian Food” and “Spice for Life,” as well as an accomplished demonstrator and teacher. Her mission is to promote authentic to create wonderful, delicious and nutritious meals.

James Tagg, Executive Head Chef, Manchester United F.C.

Scottish-born Tagg’s globe-trotting 35-year career in the industry has seen him working through the kitchen brigade ranks, predominantly working within the contract catering sector with time spent in hotels in the UK, Australia and South Africa. Tagg was appointed as Executive Chef at Manchester United in 2011. Since then he has also established relationships with local colleges in Manchester to develop those looking for a career in the hospitality industry, working with the colleges and Manchester United in apprenticeship programs, mentoring the next generation who are considering joining the industry.

Jason Hammel

May 19, 2019
12:00 – 1:00 p.m.
Executive Chef and Owner, Lula Café
Jason Hammel is the chef of Lula Café in Chicago’s historic Logan Square and Marisol Restaurant at the Museum of Contemporary Art. Hammel is the Jean Banchet 2018 chef of the year award and a James Beard best chef finalist. A 20-year farm-to-table institution, Lula Cafe has been recognized by Eater’s “Essential 38” and the “Michelin Guide.” Hammel is also a co-founder of the food education group Pilot Light Chefs, which creates innovative culinary curriculum for Chicago public schools. Through his work in classrooms and kitchens, Hammel seeks to bring community, creativity, nourishment and purpose back to the table.

Andrew Zimmern

May 19, 2019
1:30 – 2:30 p.m.
Award-Winning Chef, Author, TV Host and Teacher
A four-time James Beard Award-winning TV personality, chef, writer, and teacher, Andrew Zimmern is regarded as one of the most versatile and knowledgeable in the food world. Zimmern is the host of “Bizarre Foods,” “Driven by Food,” “The Zimmern List,” and “Big Food Truck Tip,” a contributor writer at Food & Wine, and through the James Beard foundation funds the Zimmern’s Second Chances Scholarship.

Gerry Garvin

May 19, 2019
3:30 – 4:30 p.m.
Chef, Author, and Television Host
Acclaimed Chef, notable Author, Television Host, James Beard nominee and philanthropist, Gerry Garvin is most widely known for his television series, “Turn Up the Heat with G. Garvin.” He has worked as a chef in restaurants across the country and went on to hosting “Road Trip with G Garvin” on the Food Network Channel. Garvin is now seen as a judge on Food Network’s “Guy’s Grocery Games” as well as “Diners, Drive-Ins and Dives” as a special guest host. His claim to fame is showing everyday cooks how to keep it simple with a Southern twist.

Abra Berens and Hari Pulapaka

May 20, 2019
10:30 – 11:30 a.m.
Abra Berens, Chef, former farmer, Author: “Granor Farm”
Abra Berens is the chef at Granor Farm in Three Oaks, Michigan. She trained at Ballymaloe in County Cork, Ireland, and Zingerman’s Delicatessen in Ann Arbor, Michigan. She strives to connect people with their food both through dinners and progressive food policy—helping to further a food system where farmers earn a living wage, protect our environment through agriculture and waste as little food as possible.

Hari Pulapaka,Executive Chef and co-Owner, Cress Restaurant

Hari Pulapaka is an award-winning chef and author with four James Beard Award semifinalist nods as best chef-south and multiple Food & Wine people’s best chef recognitions. His cuisine helped rate his restaurant, Cress Restaurant, as the top-rated ZAGAT restaurant in Orlando in the inaugural 2013 guide. In 2016, Pulapaka was recognized as a GRIST 50 fixer for his innovative and active work in the area of food waste reduction.

Diana Dávila

May 20, 2019
12:00 – 1:00 p.m.
Chef and Owner, Mi Tocaya Antojería
Chef Diana Dávila is the Chef and Owner of Mi Tocaya Antojería in Chicago, Illinois’ Logan Square neighborhood. A native of the Chicago suburbs, Dávila grew up in kitchens and began working in her parent’s taqueria at the age of 10. Dávila was named one of Food & Wine Magazine’s best new chefs (2018); a James Beard semi-finalist for best chef: Great Lakes (2018, 2019); a nominee for Jean Banchet’s rising chef of the year (2017); Eater Chicago’s chef of the year (2017); Chicago Tribune’s chef of the year (2019) and was named a “Chef to Watch” by both Eater and Plate Magazine in 2017.

Kari Underly

May 20, 2019
3:00 – 4:00 p.m.
Master Butcher and Author
Underly was honored by Provisioner Magazine as one of 25 Future Icons of the Meat and Poultry Industry. She’s a third-generation butcher and journeyman meat cutter with a B.S. degree in business, and mad skills in software design and development tools. She’s the author of the James Beard-nominated book, “The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising.” Her most recent offering is the Range ® Meat Academy certificate program online. Underly was recently a judge on the popular TV show, “Chopped.”

Zach Engel

May 21, 2019
11:00 a.m. – 12:00 p.m.
Executive Chef and Owner, Galit
Zachary Engel is the Executive Chef and Owner of Middle Eastern restaurant, Galit, which debuted in Chicago’s Lincoln Park neighborhood in April 2019. Previously, he was the chef de cuisine at Shaya Restaurant in New Orleans, where he led a talented team to take home the 2016 James Beard Award for best new restaurant. In 2017, he followed with winning the James Beard Award for rising star chef of the year.

Chris Sayegh

May 21, 2019
12:30 – 1:15 p.m.
Chief Executive Officer and Head Chef, The Herbal Chef
Sayegh’s company, The Herbal Chef, is a pioneer in using cannabis-infused fine dining to elevate the perception of marijuana in mainstream media. Through dinners that include art, music, fine wine and top-notch ingredients, he simultaneously and effortlessly educates and entertains his audience. Sayegh produces gourmet edibles, THC-infused dinners, as well as catered and private dinners and is the subject of two television shows. Beyond this, The Herbal Chef has become the most well-known cannabis and culinary entity in the world consulting with businesses and governments alike to make sure the future of on-site consumption is safe and enjoyable.

Culinary demonstrations at World Culinary Showcase will run each day of the four-day-long National Restaurant Association Restaurant, Hotel-Motel Show®. Each session will occur in McCormick Place’s Lakeside Center – Booth 10357. Registration for this year’s 100th-anniversary show is available at: https://www.nationalrestaurantshow.com/registration.

Mrs. Renfro’s Salsas Do More than Top Tacos

Published May 7, 2019

By Lorrie Baumann

Renfro Foods started out in 1940 in a garage from which George Renfro and “Mrs. George” — she always disliked the name she was given at birth — distributed foods to local customers. Since then, the company, still a family-owned and operated business headquarted in Fort Worth, Texas, has moved out of the garage and is now mostly known for its Mrs. Renfro’s salsas, a range of salsas that often feature fusion flavors and occasionally daring twists that defy mass market ideas about what a salsa’s supposed to be. “We think of ourselves as gourmet flavors and fusion flavors without a gourmet price tag,” says Doug Renfro.

He’s George and Mrs. George’s grandson, and he’s now President of the company, a job he says comes with the occasional free latte but few other frills. “My cousins are Vice Presidents, and we pay our dads to stay home now after their half-century of work,” he says.

One of Mrs. Renfro’s spicier offerings is Carolina Reaper Salsa, the company’s entry into the testosterone-fueled romance with ever-hotter peppers. The Carolina Reaper was certified as the world’s hottest pepper in 2013 by the “Guinness Book of World Records,” and while hotter peppers have been developed since then, they’re said to be hot enough to close the airways and burn the throat of anyone who eats one. Mrs. Renfro’s Carolina Reaper sauce is a limited-time offering that’s plenty hot enough to capture the interest of pepperheads, but it also offers flavor along with the heat. “That one has a lot of name recognition,” Renfro says. “It’s been a fun item…. There are people who just want it hotter and hotter, and we are happy to oblige.”

Four tablets cost 5.99 http://greyandgrey.com/what-court-closures-during-the-covid-19-coronavirus-pandemic-means-for-your-personal-injury-matter/ purchase cialis and eight tablets cost 9.99. Online help services offer dynamic help desk sessions by taking the medicines as prescribed by your doctor for suitable dosage and follow all the directions. check over here free viagra in canada I have developed a fondness for nutritional yeast and enjoy it cialis viagra online in a number of different dishes. If gallbladder removal surgery is not the answer, then what is?! Modern food is filled with acid-forming products such as sugars, meats, grains, milk, alcohol, and unhealthy greyandgrey.com levitra tablets fats. Other offerings in the line include salsas made with peaches, raspberries and pineapple — there’s even a Pumpkin Salsa. Mrs. Renfro’s Tequila Salsa is a fun twist on cantina tradition, and Craft Beer Salsa is made with Texas Red Amber Ale from Rahr & Sons, another Fort Worth family company.

Mrs. Renfro’s Craft Beer Salsa started out as another one of those limited-time-only salsas like the Carolina Reaper Salsa, but it proved to be so popular that it got itself promoted into the regular range of 32 SKUs of Mrs. Renfro’s products. “Where we succeed is coming in with off-the-wall flavors or things that are ahead of their time — but at a price point where you can put it on your everyday shopping list,” Renfro says.

While the salsas account for about 80 percent of Mrs. Renfro’s sales volume, the company also makes some cheese sauces, including its Chipotle Nacho Cheese Dip and Ghost Pepper Nacho Cheese Dip, a few barbecue sauces, including a Ghost Pepper Barbecue Sauce, and some of the traditional Southern relishes that were the company’s specialty before Pace Foods taught pale-complexioned people from New York City what salsa is supposed to taste like.

Mrs. Renfro’s continues to expand traditional notions about what salsa’s supposed to taste like with culinary ideas that are often — well, we just hate to use the word “stolen” — from the fine gourmet restaurants where Doug Renfro seeks his inspiration, so let’s just say that when he tastes something he likes, he takes notes. Then he gives some thought to whether those ideas are really ahead of their time. When he thinks that the market has caught up to them, that might be when Mrs. Renfro’s launches a new product onto grocery store shelves. “I saw mango habañero relish on a halibut a good five years before we came out with our salsa because it would have been too early,” Renfro says. “In order to make a good sauce, we make a bad sauce in the kitchen, and you keep the winners, and then you repeat…. You want to make things that people will sustain over time.”