Happy Thanksgiving everyone! I hope you are enjoying the day with friends and loved ones. We are sharing the day with our family and extended family in Raleigh.
Announcements / press
So you don’t feel like cooking this Thanksgiving. No worries you can be thankful that you have options. You can go to the PGA Commons and enjoy lunch or dinner with your family without having to clean up the kitchen.
Spoto’s Oyster Bar is serving a special holiday menu from 1 p.m. to 8 p.m. Along with select items from the regular menu, Spoto’s Oyster Bar is adding a traditionally roasted turkey entrée. Other choices include macadamia nut-encrusted mahi and an 8-ounce steak filet.
If a buffet is a better fit for your family, head over to Vic & Angelo’s. The Thanksgiving spread includes Italian specialties, along with a carving station, raw bar, a pasta station, and assorted desserts for $42.95 for adults and $16.95 for children age 12 and under. The buffet is open from 1 p.m. to 10 p.m., reservations are encouraged. If you prefer to take your holiday feast home, you can order a fully prepared Thanksgiving dinner for up to 10 guests for $120. Orders must be placed by November 16.
Prosecco Café is open from 7 a.m. to 4 p.m. on Thanksgiving Day. Enjoy items from the daily breakfast and lunch menus, or savor one of the holiday specials. Prosecco Café is also taking holiday pie and dessert orders; place yours by November 21.
Isn’t it wonderful to have such great choices?
Spoto’s Oyster Bar
4560 PGA Boulevard
Palm Beach Gardens, FL 33418
Vic and Angelo’s
4520 PGA Boulevard
Palm Beach Gardens, FL 33418
4580 PGA Blvd Palm Beach Gardens, FL 33418
You know the saying “today is the first day of the rest of your life”? Since I made the life changing decision to join the number one skin care company in North America I really believe that’s true.
Since my husband and I are at the point in our lives when we would like to retire, or at least not work so hard, we were looking for something that would supplement our social security. When we learned about this business we knew it was perfect for us. It will give us the freedom to travel, meet new people and earn money at the same time. Who wouldn’t want that? Have I piqued your interest yet?
I’m sure you have all heard of Proactiv right? The same dermatologists that developed Proactiv have also created revolutionary anti-aging skin care products. Dr. Katie Rodan and Dr. Kathy Fields products are only available through direct sales and I am thrilled and proud to now be an Independent Consultant for this dynamic company. Rodan and Fields skin care products really do change lives by helping to give you the skin you dreamed of having. I have seen first hand the incredible improvement in the texture, tone and over all appearance you can get with these products. As we get older we start noticing the visible signs of sun damage and just general aging. Isn’t it great to know that it is really possible to reverse this?
So whether you are only looking to improve your own skin or want to earn additional income working from home you should check out my new websites!!! For products go to http://saxelrod.myrandf.com
And for more info on the business end of Rodan + Fields or to sign up go to saxelrod.myrandf.biz
Hurricane Irma is threatening South Florida and will be here in a couple of days. My husband, puppy and I are evacuating to stay safe and avoid dealing with lack of electricity and water. After 35 years of living here we have been through this many times, but this is the first time we are actually leaving! Please forgive me for not posting. I will have a lot to catch you up on when we are able to return home.
In the meantime, I hope all of you in the path of this vicious storm stay safe. Possessions are easy to replace. Lives are not replaceable!!! I saw how devastating Katrina, Wilma, Sandy and Harvey were. Let’s pray that doesn’t happen again with Irma.
First I want to wish all of my reader, friends and family a very happy and delicious Thanksgiving. Steve and I will be spending the entire week with our son and daughter in law and I am most thankful for that. Though I will be on vacation for a week I want to leave you with this very delightful post that an old friend from high school, and former student of my mother in law’s, wrote on my Facebook Page:
FOR THE LOVE OF A SPATULA
I was mourning the loss of my beloved spatula that I accidently killed while using it as a fly swatter. It was a very old spatula and had served me well for nearly 4 decades. Then, it was gone and it was my fault.
After a proper grieving period and a few meetings at S.U. (Spatulas Unanimous) I began living the life of a “spatula-less” person. My closest friends noticed that something was troubling me but I was not forthcoming. I was too ashamed to admit I killed my pancake, omelet and burger flipper.
In truth I did have one other spatula but it was metal and I dared not use it on my coated pans for fear of scratching their delicate surfaces. After a few spatula free days I decided to bite the bullet and procure a new spatula.
I could have gone to the dollar store and gotten a cheapie but that would be an insult to my dearly departed spatula of yesteryear. I decided to get a new spatula that I could be proud of so I went to the market and marveled at the vast assortment of spatulas dangling from the rack before me. I was hard pressed to find that “special” spatula as there were so many choices.
Suddenly I heard the siren’s call from a true beauty of a spatula with metal handle gracefully molded to fit in my hand as if it was made just for me. With a flexible hard rubber business end that would gently “kiss” the surface of my coated pans while sliding under the food I wished to flip.
I believe it is sturdy enough to withstand the fly swatter test but I will not subject this marvelous implement to abuse because I love it so dearly.
I am at a loss at finding a suitable name for my new spatula. I have already used up: Mark, David, Tommy, Sylvia, Rachel, Harry and Robert on pots, pans and other implements so for now I am just calling it “Count Spatula”
It’s so difficult to imagine life without a decent spatula at hand.
Thank you Preston for always making me smile with your posts!
My good friend Stephanie at Rockaway PR, Marketing and Events has asked me to publish this press release about the upcoming Palm Beach Food and Wine Festival. Events are selling out fast so be sure to get your tickets for this fabulous food filled weekend. Steve and I have had the pleasure of attending and it is always exciting and informative. We have gotten to know so many wonderful chefs at the many events presented throughout the festival!
PALM BEACH FOOD and WINE FESTIVAL RINGS IN A DECADE OF SUCCESS WITH CULINARY GIANTS AND THE ADDITION OF NEW EVENTS
Four Events Added to Weekend Line-Up and Tickets Now on Sale at PBFoodWineFest.com
PALM BEACH, FLA. (October 2016) – Rolling out the culinary carpet, Palm Beach Food and Wine Festival toasts to 10, with an impressive chef lineup and expanded food program on Dec. 8-11 in various locations throughout the Palm Beaches. Headquartered at the Four Seasons Resort in Palm Beach, festival tickets are now on sale at pbfoodwinefest.com and include a collection of intimate and lively dinners, wine and cocktail tastings and cooking demonstrations. All events culminate with the Grand Tasting presented by Stoli at The Gardens Mall.
Returning chefs and industry leaders include Daniel Boulud, Robert Irvine, Marc Murphy, Johnny Iuzzini, Elizabeth Falkner, Anita Lo, Jeff Mauro, Mike Lata, Jonathon Sawyer, Dean Max, Stephen Stryjewski, George Mendes, Ken Oringer, Michael Ruhlman, Virginia Willis and Beau MacMillan, Brad Kilgore, Giorgio Rapicavoli, Timon Balloo, alongside Palm Beach County favorites Clay Conley, Tim Lipman, Julien Gremaud, Josh Thomsen, Sean Brasel, Tory Martindale, Jeff Simms, Andrew Schor, Rick Mace, Lindsay Autry and Aaron Black. These Festival veterans will be joined by exciting new additions, including The Travel Channel’s Adam Richman, Top Chef Season 13 winner, Jeremy Ford; and James Beard-recognized chefs Michelle Bernstein and Lee Wolen, Amanda Cohen, Richard Hales and Jose Mendin.
Festival events begin Thursday, Dec. 8, with dinners held simultaneously at Palm Beach’s most popular restaurants Būccan and PB CATCH Seafood & Raw Bar with the addition of a new dinner at Avocado Grill. Over the subsequent four days, guests will take part in an official kick-off party at The Breakers Palm Beach presented by Cheney Brothers followed by a bevy of fun tasting events at host resort, Four Seasons Resort Palm Beach: the annual Chillin’ N’ Grillin’ presented by The Gardens Mall, industry panel discussions, a Street Food competition featuring a Battle Royal presented by SYSCO, children’s cooking demonstrations presented by Whole Foods Market and Sunday brunch and Daniel & Friends hosted at Café Boulud presented by Old School Bakery. Additional new events include a luncheon at THE REGIONAL Kitchen and Public House – Autry’s highly anticipated new concept; a “Rise and Dine” walk-around beachfront breakfast with chef’s Brad Kilgore, Giorgio Rapicavoli, Lee Wolen and Josh Thomsen; and Lunch at The Grill presented by Bell and Evans and hosted by chef Andrew Schor.
Palm Beach Food & Wine Festival 2016 event highlights include:
THURSDAY, DEC. 8
Chefs Anita Lo, George Mendes, Ken Oringer, and Aaron Black make ocean sustainability sexy in SUSTAIN, a seafood-inspired, five-course sit down dinner hosted at PB CATCH Seafood and Raw Bar. ($170 per person; 7 p.m.)
Expect the unexpected at The First Bite, a four-course sit down with Charleston’s southern charmer, Mike Lata and Miami’s Timon Balloo as they join Clay Conley and others at his open-kitchen concept restaurant, Būccan. ($170 per person; 7 p.m.)
Enjoy healthy, fresh food inspired by vegetables at A Rustic Root, a five-course sit down dinner hosted at Avocado Grill with chefs Amanda Cohen, Elizabeth Falkner, and Dean James Max along with Julien Gremaud. ($150 per person; 7 p.m.)
FRIDAY, DEC. 9
Miami flair meets Palm Beach sophistication in Miami Takeover at Sean Brasel’s Meat Market. Miami chefs Timon Balloo, Jeremy Ford, Richard Hales, and Jose Mendin will serve up a Miami-inspired lunch menu at Meat Market Palm Beach, Brasel’s spin off of his South Beach flagship. ($99 per person; 12 p.m.)
A unique and soulful perspective on America’s time-honored cuisine will be showcased at the Southern Revival, a four-course sit down lunch hosted by THE REGIONAL Kitchen and Public House with chefs Michelle Bernstein, Stephen Stryjewski, Virginia Willis and Lindsay Autry. SOLD OUT; 12 p.m.)
The official kick-off soiree, Chef Welcome Party presented by Cheney Brothers returns to The Breakers Resort Palm Beach in its entire red carpet splendor. With the resort’s executive chef Jeff Simms at the helm along with Master Sommelier Virginia Philip, expect a unique theme for the many food stations, passed bites, delicious wines and specialty cocktails. (SOLD OUT; 7 p.m.)
SATURDAY, DEC. 10
Kids Kitchens presented by Whole Foods Market encourages children to become the next generation of top chefs. Chefs Robert Irvine and Jeremy Ford guide mini sous chefs in hands-on classes held at the Four Seasons Resort in Palm Beach. (SOLD OUT, includes 1 child & 1 adult; 9 a.m. and 10:30 a.m.)
Rise and Dine. Join chefs Brad Kilgore, Giorgio Rapicavoli, Lee Wolen and Josh Thomsen beachside and enjoy a walk-around breakfast with a view hosted at the Ocean Breeze Kitchen at the Eau Resort and Spa Palm Beach. ($75 per person; 9 a.m.)
Chillin’ N’ Grillin’ presented by The Gardens Mall challenges some of the industry culinary favorites like Johnny Iuzzini, Anita Lo, Jeff Mauro, Marc Murphy, Ken Oringer, Adam Richman and Tony Martindale to reimagine how they grill up their favorite dishes. This event is held poolside at the Four Seasons Resort in Palm Beach. (SOLD OUT; 12:30 p.m.)
Lunch at The Grill presented by Bell & Evans offers a seat at the highly sought after Palm Beach Grill – Hillstone and encourages guests to enjoy a delicious four-course sit down lunch by Chef Andrew Schor. ($99 per person; 12 p.m.)
Street Food: Battle Royal presented by SYSCO brings out the competitive side of our culinary participants. In this street-friendly food competition held in front of the Four Seasons Resort in Palm Beach, chefs Julien Gremaud, Robert Irvine, Mike Lata, Tim Lipman, Beau MacMillan, Tory Martindale, Jonathon Sawyer and Stephen Stryjewski battle for bragging rights. Prizes will be awarded for People’s Choice and judge’s Best Bite. Special guest judges include Elizabeth Falkner, Johnny Iuzzini, Marc Murphy, Jeff Mauro and Adam Richman. (SOLD OUT; 7 p.m.)
After Hours at Imoto. This late night cocktail party hosted by Clay Conley includes late night bites, wine-pairing and open bar. ($99 per person; 11 p.m. until late)
SUNDAY, DEC. 11
Daniel and Friends presented by Old School Bakery, takes Sunday brunch to the next level at internationally renowned chef Daniel Boulud’s restaurant, Café Boulud at The Brazilian Court Hotel. This casual brunch features tables of satisfying mid-morning dishes presented in collaboration with Elizabeth Falkner, Mike Lata, and Stephen Stryjewski, hosted by Chef Rick Mace. (SOLD OUT; 11 a.m.)
10th Annual Grand Tasting presented by Stoli. The Gardens Mall in Palm Beach Gardens welcomes the festival and more than 50 of South Florida’s hottest restaurants to serve up their celebrated dish. Throughout the venue, guests will encounter music from local bands and DJs, a main stage full of action, celebrity chef book signings, holiday-inspired displays, Stoli Mule and Beer Garden, a runway fashion show and more. Guests will enjoy a variety of tastings, from many participating restaurants and wineries. For the grand PBFWF conclusion, the crowd will cheer on three local chefs as they compete in the Grand Chef Throwdown presented by Creekstone Farms for the $10,000 prize. ($75 per person; 5 p.m.)
For more details about individual events, chef biographies, press information and how to purchase tickets, please visit pbfoodwinefest.com or call 877.503.9463. For daily updates, follow the festival on Twitter, Instagram and Facebook @pbfoodwinefest or #pbfwf. For sponsorship inquiries, please contact firstname.lastname@example.org.
About the Palm Beach Food & Wine Festival The Palm Beach Food & Wine Festival is produced by Brickhouse Public Relations with support from community partners Host Hotel Four Seasons Resort Palm Beach, Breakthru Beverage, Cadillac, Cheney Brothers, The Gardens Mall, SYSCO, The Breakers Palm Beach, Café Boulud, Būccan, PB Catch Seafood & Raw Bar, Meat Market VerTerra, Stoli, Old School Bakery, Creekstone Farms, ChefWorks, Stella Artois, Eau Resort & Spa Palm Beach, Palm Beach Grill, Avocado Grill, THE REGIONAL Kitchen & Public House, Palm Beach Illustrated, Bell & Evans, iHeart Radio and Whole Foods Market. After nine successful years, the Palm Beach Food & Wine Festival returns to the balmy island of Palm Beach and beyond for its 10th annual affair on Dec. 8-11, 2016. Held at a time when South Florida experiences its best weather of the year, PBFWF celebrates incredible foods prepared by some of the world’s most renowned chefs, enjoyed in a variety of the resort’s most idyllic settings—an allure that keeps even the most discerning gourmands coming back each year to experience this palatable festival.
There is a new restaurant concept in town! Bolay takes a fast casual approach to fresh, bold and flavorful food that invigorates the palate. Created by Outback Steakhouse co-founder Tim Gannon with his son Chris, the restaurant invites diners to build bowls for lunch and dinner, packed with nutrient rich super foods and tasty proteins. With ingredients that uniquely customize bold, innovative flavors, including gluten free selections, Bolay innovates the build your own bowl experience, and pairs it with refreshing cold-pressed juices, infused teas & local craft beer and wine.
Now, Bolay celebrates summer in South Florida with launch of new catering offerings so that you can “Make-Your-Own” fresh flavorful bowls spice up any event.
Bolay is bringing its bold make-your-own bowl dining concept to homes, offices, event spaces, galas and weddings throughout the greater Palm Beach area beginning today. The new Bolay catering menu is bound to impress guests at events of any size.
Bolay, located inside the newly built Buckingham Plaza located at 250 S State Road 7, was created by Chris Gannon and his father, Outback co-founder and internationally-recognized restaurateur Tim Gannon. Taking a fast casual approach to fresh and flavorful food, the Bolay in-store and catering menus invigorate the palate, inviting diners to build bowls packed with nutrient rich super foods and tasty proteins.
“We believe great food should be shared and Bolay’s chef-inspired quality ingredients can be transformed for any size party – from small luncheons to gala weddings,” said Chris Gannon. “Bolay is part of the fabric of the South Florida community all year round, and we created the new catering menu to serve up bowls to businesses, community groups, friends and families.”
Chef Martin Oswald, a former protégé of Wolfgang Puck, helped curate Bolay’s menu. As chef of the popular Aspen, Colorado Pyramid Bistro, he is known for drawing on his European roots by infusing a philosophy of holistic, nutrient-rich food into delectable high art. Together with the Gannon’s New Orleans roots, they built flavor profiles around this sentiment and the passion for food.
The General Manger of Bolay works with catering clients personally to create custom, chef-inspired menus fit for the smallest or largest of occasions. Bolay’s catering menu features delicious, nutritious, wholesome, nourishing ingredients, including gluten-free items, that are freshly prepared on-site daily. The seared proteins and locally sourced fresh vegetables, add-ons and sides blend tastes from other cultures and exotic spices from around the world.
Every ingredient is delivered hot and in catering pans for easy serving and a full list of sweet and savory menu items can be found on the Bolay website. Priced starting at $8 per person (for 10 or more people), the catering menu includes a base ingredient, complemented by a veggie, protein and add-on. Additional options and prices vary based on client requests, such as sushi grade Ahi Tuna and flame kissed Steak selections ($2 upcharge) and a selection of refreshing cold-pressed juices, and infused teas.
To start building a Bolay-catered event, call (561) 899-0111 during business hours, from 10:30 a.m.-10 p.m. seven days a week.
I know I have not posted in over a month but this time I have an amazing reason! A long time ago I mentioned that I was working on a memoir/cookbook about my catering business Affairs to Remember Catering. Well I took a leap of faith and sent it to a publisher in December. And guess what? Okay I will tell you. It will be published. I have signed a contract with Motivational Press to publish my book which at this juncture is called Affairs to Remember: Catering with love. I am beyond excited but it still feels surreal. I am now hard at work to finish the book by my deadline. I have lots of recipes to test and pictures to take. And I am going to need a lot of hand holding but from what I can see the publisher is very good at that! Having my book published is something I had only dreamed about and now it is going to be a reality!
I am thrilled to announce that this is my very first sponsored post! The wonderful people at Urbangrains.net have asked me to try some of their products and help them promote their amazing goods. Urbangrains states that they are a “spunky, imaginative ambient food producer aimed at offering high quality, occasionally unusual foods, using only natural ingredients, with the least processing possible. The first such product I received was their Pomegranate Sauce. I was hooked at first taste. My mind raced with item to try it on but since I was making spareribs and vegetables for dinner I decided to add a spoonful or two to my light sautéed veggies. Wow! Quite impressive. The fruity flavor addition added a bit of umami to the dish and coaxed so much flavor out of the vegetables that I just could not believe it.
The label on the jar states that this is a 100% pure product of Greece. This magic potion consists of fresh pomegranate juice, grape must syrup, apple, onion, balsamic vinegar and salt. Nothing more. No preservatives or chemicals of any kind. I think that is very appealing now that we know the damaging effects chemicals have on our bodies. But it is the flavor that really drew me to this product. And its versatility. Although I haven’t tried all of these ways yet; I know it would be great on pork, beef, chicken and cheese. Try bringing a small wheel of brie to room temperature, spread some of Urbangrains Pomegranate Sauce on the top and serve with crackers or bread. The tang of the sauce combined with the creaminess of the brie is absolutely delicious!
Be sure to go on line to Urbangrains.net and order some for yourself. Be sure to leave a comment and let me know how you love it.
Disclaimer: I am being compensated for writing this post, but the opinions I shared are 100% my own.
The good people at Kedem have asked me to publish this press release to help point out that Passover is the happiest time of the year for people living a Gluten Free lifestyle:
In the gluten free world, the Jewish holiday of Passover has become a treasure trove for consumers looking for new (and seasonally available favorite) gluten free items. Kedem Food Products, the leading all kosher food manufacturer perhaps most widely known for their grape juice (fun fact, Kedem Grape Juice is the 2nd best selling grape juice in the United States and is made in a certified gluten free facility) has not let this annual occurrence go unnoticed and 5 years ago began introducing products specifically labeled as certified gluten free.
“It started with Yehuda Gluten Free Matzo Style Squares, and grew from there” noted Vice President of Sales Harold Weiss. “The following year we introduced Chef Jeff Nathan Gluten Free Panko Flakes as well as additional varieties of the Gluten Free Matzo Style Squares including one with added fiber. Fast forward five years, and we have a complete offering of gluten free items under various brands including cereals, candies, cake mixes and ingredients all certified GF and many now available year round.” Mr. Weiss added, “We haven’t been the only ones to notice this phenomenon either, Whole Foods, has put together the largest Passover program in their history including a large amount of these gluten free items.”
This year, Kedem Foods is excited to introduce a number of new certified gluten free items including Yehuda Gluten Free Chocolate Covered Crackers, Yehuda Gluten Free Soup Crackers, Crispy-Os Gluten Free Cereal, Kedem Tilapia Gefilte Fish (exclusively available at Whole Foods) and Shefa Sweet Goodies.
For a complete listing of all our gluten free items, please visit www.kedem.com and check the “gluten free” tab under products. Please note, while many of our items happen to be gluten free, only items bearing the “Certified GF” logo on the package are certified to be gluten free.
New Gluten Free Items for 2014
Crispy-O’s Gluten Free Frosted Cereal – This delicious all natural cereal is light and crispy with a touch of sweetness. A great addition to any breakfast table, also a great for snacking! (Certified GF, Imported from Israel)
Yehuda Gluten Free Chocolate Covered Crackers – The perfect harmony of salty, sweet and crunchy. We start with our delicious gluten free crackers and cover them in chocolate for delectable flavor combination (All Natural, Imported from Israel, Certified Gluten Free)
Yehuda Gluten Free Soup Crackers –These tiny soup crackers pack a big crunch. Perfect for adding to soup or the perfect addition to a salad! (All Natural, Imported from Israel, Certified Gluten Free)
Shefa Sweet Goodies – Whether you’re a kid or kid at heart, this delightfully sweet chocolate with a crunchy center will bring a smile to your face. Available in Milk Chocolate, Bittersweet Chocolate, White Chocolate, Milk/White Chocolate (Cholov Yisroel, Imported from Israel, Certified Gluten Free)
About Kedem Food Products
Created to provide the highest quality kosher foods to a rapidly growing market. Kedem Food Products (KFP) has successfully revolutionized today’s contemporary kosher food and culinary lifestyle. Please direct all press inquiries to Shimon Weinberg at email@example.com.
Food and Fond Memories hopes you have a very Sweet Passover!