Slow Food Central New Jersey Winter Markets Flyer

Slow Food Central New Jersey Winter Markets Flyer from www.slowfoodcentralnj.org

Come check out local artisans and products (including HerbNZest Artisan Toppings at http://herbnzest.com) at the Slow Food Central NJ Market. You’ll find local wine, meats, baked goods, cheeses, and condiments.

Date: Sunday, Feb 19th, 11am-3pm

Venue: Tre Piani Restaurant | 120 Rockingham Row | Princeton | New Jersey | Tel. 609.452.1515

Tre Piani Executive Chef, Jim Weaver will be signing his new book, Locavore Adventures at the market. Suggested donation for the event of $2 will benefit Slow Food Central New Jersey. More information and flyer (also attached here) for the event is available at http://www.slowfoodcentralnj.org/.

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In some ways, Valentine’s Day is like a corporate expansion strategy (okay, this is my corny business school analogy, but it caught your attention, right?). So, should you buy, build, or partner in order to expand on your love life? Buying (gifts, dinner, flowers) is easy, but of course, building is more fun, especially if you can involve your partner!

When it comes to doing something special on Valentine’s Day, consider making a romantic dinner at home! Nothing is more heartfelt and personal than creating a beautiful meal that you can enjoy together. Cooking may seem daunting, but with a little planning anyone can create this meal. We have cut out unnecessary steps, and posted easy recipe links for you to replicate this meal. Or, you could just choose the wine and romantic dessert platter out of this menu to enjoy with your Valentine.

A menu is an optional item that you could add for fun.

Valentine's Day Dinner

Valentine's Day dinner

My Home Bistro

presents

Dinner for my Valentine ——-

By Chef De Cuisine ——

 Menu

Hors D’Oeuvres: Shrimp Cocktail

Shrimp Cocktail using HerbNZest Tomato Sauce

Main Course: Creamy Pumpkin Ravioli

Creamy Pumpkin Cheese Ravioli

Main Course Side: Bacon wrapped Asparagus

Bacon wrapped Asparagus using HerbNZest Peach Chutney

Dessert: Heart of Hearts Fruit, Cheese, and Nuts Platter

Heart of Hearts Fruit, Cheese, and Nuts Platter

——————-

Wine Pairing: Red full bodied wine

Our pick was the 2007 Silverado Estate Cabernet Sauvignon (92 points)

Here are the 3 steps:  Step 1. Shop for ingredients: This will take about 1.5 hours of your time. HerbNZest (HNZ) condiments can be purchased online at (use coupon code HNZ214 here to get a 15% discount on the 4-pack until 2/10/2012) and the remaining items can be bought at your local food, wine, and flower stores.

Valentine's Day dinner ingredients

Valentine's Day dinner ingredients

Step 2. On Valentine’s Day, prepare the dinner using our simple recipes: allow 1.5 hours for preparation.

Step 3. Set the table, flowers, and candles: allow ½ hour. Invite your Valentine to a drink and voila, your romantic dinner is waiting! Enjoy your special day.

Write to share your Valentine’s Day story on www.facebook.com/herbnzest. For more recipe ideas, visit http://herbnzest.com/zesty-recipes.

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GO clip art

Ideas for easy, green, cheap, healthy New Years Resolutions

New Year is a time for change, a time for resolve, and hence the concept of New Years Resolution. Every year, thousands of us make New Year resolutions promising to start healthier lives but fail within the first month. The reason for our failure is the lofty goals we set for ourselves.

We discuss 5 ideas that are easy, green, and edible and most importantly things that you can incorporate into your life slowly. These changes may seem harmless but have a profound impact on your lifestyle and outlook on life.

Idea 1. Buy produce in season: a good way to do it is to buy local.

Tip:

For the weekend chef: Start with your local farm stands or pick your own farms.

For the master chef: If you cook often, joining a CSA may be a good option for you to get fresh produce direct from the farm

Resources:

Learn about what’s in season at http://www.fruitsandveggiesmorematters.org/?page_id=674

Search for local CSAs at www.localharvest.org

Search for pick your own farms at www.pickyourown.org

Benefits:

Green: saves on food transportation cost

Healthy: fresh produce (often picked that day) ripened fully on trees have more nutrients than their counterparts that are picked early and shipped cross-country.

Cheap: in season produce is also cheap

Communal: get to know your local growers and have more control over where your food comes from.

Idea 2. Incorporate whole foods and nutrient dense foods in your diet.

Tip:

Eat more whole grains instead of processed cereal and more whole fruits and vegetables instead of fruit substitutes such as juices and snacks loaded with sugar.

Resources:

Learn about nutrient density at  http://en.wikipedia.org/wiki/Nutrient_density

and whole foods at http://www.whfoods.com/foodstoc.php

Benefits:

Green: whole foods are environmentally friendly (less processing)

Healthy: Whole foods are richer in their nutrient content and are higher in fiber and lower in sugar content.

Cheap: whole foods are cheap when purchased in season.

Idea 3. Taste the rainbow: Incorporate colors and textures in your food.

Tip:

Different textures and colors also make the food appetizing. Incorporating raw and cooked foods add variety of textures and break the monotony of diet foods. This point is linked to both 1 and 2 because typically seasonal foods are also the most color rich, which is an indicator the richness of nutrients in food.

Resources:

Learn about how to add variety of colors at http://www.ag.ndsu.edu/pubs/yf/foods/fn595w.htm

Benefits:

Green: Eating raw salads once in a while saves energy.

Healthy: Raw food is nutrient dense and increases our body’s metabolism, thereby helping us lose weight.

Cheap: when bought in season

Idea 4. Substitute paper/plastic with reusable bags/containers. For certain items, shop in bulk and bin sections of your store.

Tip:

Using a washable cloth bag is the easiest way to go green. Most grocery stores have a bulk and bin section where they stock cereals, nuts, and dried fruits. Quality, price and hygiene are considerations so you may need to check out the bulk and bin section of your local store.

Resources:

Learn about bulk and bin shopping at http://lynnfang.com/2011/05/a-beginners-guide-to-bulk-bin-shopping/

Benefits:

Green: is environmentally friendly without the plastic packaging.

Healthy: typically the products are less processed one must consider the cons of the bins being less hygienic due to public tampering.

Cheap: Often legumes and dried fruits are less expensive per pound compared to a packaged brand.

Idea 5. Try drinking filtered tap water instead of bottled water. 

Tip:

Bottled water is deemed to be more healthy, tasty, and convenient whereas that is NOT true. Travel-friendly substitutes are just as convenient and more eco-friendly. Many of the brands in fact sell bottled filtered tap water.

Resources:

Learn about bottled water versus tap water at http://www.youtube.com/watch?v=Se12y9hSOM0

and http://www.allaboutwater.org/environment.html

Check out reusable, travel friendly bottles that use filtered water at www.hydrosbottle.com

and http://www.brita.com/products/filtering-bottle/brita-bottle-aqua/

Benefits:

Green: saves energy from bottling the water and transporting it, and not using plastic bottles.

Cheap: filtered tap water is 1/10 the cost and as convenient.

Healthy: Tap water in the USA is more regulated than bottled water and hence more likely to adhere to guidelines set by regulators.

We love to hear from you, our readers! Let us know what easy, green and healthy ideas you have tried that have worked for you. Write to us at info [at] herbnzest [dot] com or comment on our post right below!

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2012 Food Trends: Some Expected, Some Quirky

by HerbNZest on January 2, 2012

Everyone eats and therefore has an opinion on food. And with the rise of social media, everyone can now share their opinion with the world. Most notable year-end reviews are top food trends published by Food magazines such as Bon Appetit and T.V. channels such as The Food Channel. My 2012 trends are a compilation based on online research as well as my observations from media coverage, food shows, farmers markets, and foodie events throughout 2011. In no particular order, here are 6 general and 4 quirky food trends for 2012. The first 5 trends on the list have been trending for some time, becoming more pronounced over time. Others, such as Foraging go in and out of trend.

6 General Food Trends for 2012

Home preserving. This trend is making a comeback. People are buying local produce or even growing them in a kitchen garden and using age old canning techniques to preserve. This gives Americans a sense of being in control of quality and contamination-prevention.

Buying Local, Buying Humane: Popularity of CSAs, Farm to Table Restaurants, Getting to know the local butcher, baker and cheese maker. There is movement of back to basics, of supporting the community in a bad economy. With movies such as Food Inc. and Fresh bringing to light the hormone infused and long-distance, pesticide infused foods resulting from our food chain, people are turning to local producers that are farming the old fashioned way, so they feel in control of knowing where their food comes from. Even restaurants are showcasing fresh produce and meats from their local farmers or even better, highlighting fresh produce from own their gardens.

Curiosity about non-GMO products. More Americans now want genetically modified food to be labeled as such. This stems from a desire to let nature take its course and showcasing natural food diversity. There is a beauty to having different vintages of tomatoes tasting different, much like people have come to expect of their wines.

Gluten-free. 6% of Americans having some form of Gluten allergy according to WSJ Reporting, but many more self-diagnose and choose gluten-free options. With $2.6 Billion in retail sales in 2010 and with a growth rate of 30% between 2008-2010 according to Mintel, Gluten-free is still trending.

Social Media Revolution. Social media such as Twitter, Facebook, and Youtube have led to the rise of the Home Chef while iPpad apps such Speakeasy for mixing cocktails have led to more party chatter.

Multi-ethnic, Multi-sensory. Shows like top chef and food network and a more connected and global social phenomenon are inspiring people to experiment in their kitchen and expand their palette. Look out for textures, layered flavors, and vibrant colors in your foods.

4 Quirky Food Trends for 2012:

All Parts. Perhaps it’s the economy or perhaps it’s shows like Chef Anthony Bourdain’s “No Reservations” that has made eating ears, intestines and tails trendy. Using the whole animal was a norm in grandma’s kitchen but this trend is making its way into the mainstream.

Natural and Healthy Fast Food. Chains such as LYFE Kitchen by ex-McDonald’s executives and Naked Pizza is testament to the trend that people are looking for their fast foods to be fresh and tasty as opposed to greasy and junk.

Foraging. Made popular by rock star chefs such as Sao Paolo restaurant, D.O.M.’s Chef Atala who forages for ingredients in the Amazonian rainforest, foraging combines adventure and environmentalism. This trend may not take off in 2012 but definitely one to watch out for.

Organic Alcohol. In addition to microbreweries popularized by the local movement, another trend is a move to herb and agave-infused cocktails as well as organic drinks (square vodka).

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holiday_cheese_and_wineThese 4 Holiday Combinations are sure to start conversations at your Holiday party. You could use our suggested pairings with HerbNZest Toppings  to serve as Hors D’Oeuvres  at your party or just enjoy them at home to create a luxurious experience!

1. HerbNZest Chipotle  Cranberry Orange Relish

This  sweet and zesty sauce with a hint of smokiness from the Chipotle contrasts with the rich, creamy flavor and melt-in-the-mouth texture of semi-soft cheeses such as Muenster or Monterey Jack. A soft veined cheese such as Gorgonzola with rich, earthy tones will work as an alternative to Muenster especially when topped over Arugula greens on a French Baguette. Agave-glazed walnuts  and dried Italian sausage on the side could add further texture to your platter. Beverage Pairing: Beaujolais or Sauvignon Blanc or Gin.

2. HerbNZest Basil Peach Raisin Chutney

This sweet and tangy chutney with a mild curry flavor contrasts well with creamy pungent flavors of an aged Brie or Camembret. Salty Prosciuto wrapped around grilled Asparagus and topped with the cheese and peach chutney create an interested contrast of flavors and textures. Pitted Mejbool dates stuffed with Chevre and topped with peach chutney could serve as a vegetarian alternative on your platter. Beverage Pairing: Reisling or Gewurztraminer or a Belgian strong golden ale.

3. Fennel Saffron Pumpkin Butter

This fragrant, savory and exotic butter pairs well with nutty hard aged cheeses such as Gruyere, Edam or Asiago. Sliced Mushrooms roasted in Olive oil will add further flavor and meaty texture to this pairing. You could top the cheese and pumpkin butter over Foccacia bread drizzled with Extra Virgin Olive oil and serve with the mushrooms on top. Beverage Pairing: Doppelbock or with a Cabernet Sauvignon or Merlot.

4.  Chive Tomato Relish

This sweet and savory sauce with a bite towards the end is great when paired with oysters and mussels. Hard Cheeses with nutty flavors such as Manchego or Smoked Gouda round out the mild spiciness. You could serve the tomato relish over raw clams or oysters as well as over toasted rustic bread drizzled with Extra Virgin Olive oil and topped with cheese. Olives can be added to the platter for added piquancy.  Beverage Pairing: Pino Grigio or Chablis.

 

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HerbNZest at The Philadelphia Food and Wine Show

by HerbNZest on November 14, 2011

Being back in Philadelphia was going to be nostalgic but awesome! It would my first time back in Philly since HerbNZest was born….Granted this show was really in suburban Philadelphia, but it sure didn’t lack the Philadelphia audience or the celebrity: from Ted Allen to Jose Garces to our local Jersey Top Chef, Mike Isabella.

We launched our 2 new Holiday items: HerbNZest Saffron Fennel Pumpkin Butter and HerbNZest Chipotle Cranberry Orange Relish at this venue. Turns out Phillly suburbans really love Fennel and Pumpkin. Why not? This combination does not  exist in the market! And because, Saffron Fennel Pumpkin Butter is savory rather than sweet, its great as a sauce for a cheese ravioli, or as topping for white fish, a base for a sumptuous soup, or as a dip for crackers.

All in all: The show was fabulous. Lots of people got to try the NEW HerbNZest products. I met some current Wharton students who are aspiring entrepreneurs. I made some great friends and fans: a friendly shout out to my show neighbor, Danielle of Bakers Traditions and my gals from Haiti and Jamaica who visualized using HerbNZest spreads on a Roti, a flatbread. Thanks for your love and support.

 

 

 

 

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HerbNZest showcased its All Natural condiments at the Grand Harvest Wine Festival in Morristown on October 15th and 16th. Organized by The Garden State Wine Growers Association (GSWGA), this festival brings together wine growers and wine-lovers in New Jersey in Fall.

A little NJ wine trivia: New Jersey is the fifth largest wine producing state in the country*. NJ conditions favor a wide variety of grapes from Pinot Noir and Riesling to Cabernet Sauvignon and Chardonnay*. Its no wonder that 3000 NJ wine lovers came to sample wine and food at this festival where they learnt that HerbNZest spreads, chutneys, and relishes are the perfect toppings when pairing food with wine.

So, what are you waiting for? Plan your perfect pairing today using our search tools and and GSWGA’s Wine and Food Pairing Chart below. Start with your HerbNZest product->Go to Zesty Recipes and search for recipes using our handy search tool->Select your wine  using GSWGA Wine and Food Chart. Don’t forget to Login to comment on our website or comment on Twitter or Facebook to let us know what food and wine you paired.

*Source, NJ Department of agriculture

 

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