http://tootooueb51.spoonylife.com SpoonyLife fr-FR http://tootooueb51.spoonylife.com/taste-lindsey-shaw-kitchens-condiments-21806.html Taste: Lindsey Shaw Kitchens condimentsThese three yummy pots are guaranteed to add intensity to thetastes of summer.Called "accelerators" because they ramp up the flavour ofeverything from grilled meats to aged cheese to sandwiches, pasta,mayonnaise and biscuits, the spreads are made from all-naturalingredients by the cooks at Lindsey Shaw Kitchens in Toronto.In one, garlic buds and parsnips are slowly caramelized, thenmashed and scented with rosemary and balsamic. For the second,sweet onions are stirred to a fragrant tangle, then finished withcalimyrna figs, Port and fresh sage. The third featuresslow-roasted cherry tomatoes and garlic tossed with lemon rind,fresh parsley and capers.And that's not all. Lindsey Shaw started her catering business 20years ago in partnership with Redwood Women's Shelter as a way ofnot just employing, but also empowering, women "from challengingcircumstances" to acquire the skills needed to turn their livesaround. These delicious dips have been prepared by them.Available at Summerhill Market, Pusateris and Fresh + Wild Market,$7.99 each.Cecily Ross Wed, 30 Jul 2008 03:35:00 GMT http://tootooueb51.spoonylife.com/super-grilling-recipes-will-earn-accolades-at-longest-barbecue-event-21804.html Super grilling recipes will earn accolades at longest barbecue eventSuper grilling recipes will earn accolades at longest barbecueevent22 hours agoWant to really show your grilling prowess when you fire up thebarbecue Saturday, Aug. 2 as part of Canada's annual "World'sLongest Barbecue" event?The following recipes using beef, chicken and pork will certainlyearn you praise from family and friends alike. To be authentic, allor most ingredients should be locally produced if possible.Slow and Easy Java Ribs3 racks pork back ribs (about 2.2 kg/5 lb)50 ml ( 1/4 cup) ground coffee beans (not instant)45 ml (3 tbsp) packed brown sugar30 ml (2 tbsp) each chili powder and paprika15 ml (1 tbsp) salt10 ml (2 tsp) ground cumin2 ml ( 1/2 tsp) each cinnamon and ginger30 ml (2 tbsp) canola oilTrim any visible fat from ribs and remove membrane from undersideif attached. Place ribs in a large shallow dish.In a separate dish, combine ground coffee, sugar, chili powder,paprika, salt, cumin, cinnamon and ginger. Rub over ribs. Cover andmarinate in refrigerator for 4 hours.(To make ahead, refrigerate for up to 24 hours).Place ribs on greased grill over medium-low heat, close lid andcook, turning 4 times and brushing with oil, for 1 1/2 to 2 hoursor until tender and bones are visible at ends. Cut into 2-or 3-ribpieces.Makes 6 servings.Wine match: Australian Shiraz.Recipe source: Canadian Living Magazine.Grilled Piri Piri Chicken45 ml (3 tbsp) grated lemon rind50 ml ( 1/4 cup) lemon juice1 head garlic (about 14 cloves), minced30 ml (2 tbsp) canola oil15 ml (1 tbsp) hot pepper flakes5 ml (1 tsp) salt6 chicken breasts or legs (unskinned)In a small bowl, combine lemon rind and juice, garlic, oil, hotpepper flakes and salt. Rub over chicken, pushing some of themixture under skin.Refrigerate chicken for at least 8 hours or up to 24 hours. Ongreased grill over medium heat, cook chicken, covered, for about 15minutes on each side or until breasts are no longer pink inside orjuices run clear when legs are pierced with a fork.Makes 6 servings.Wine match: French Sauvignon Blanc.Recipe source: Canadian Living Magazine.Alberta Ribs1.25 kg (2 1/2 lb) beef short ribs (bone in) or 625 g (1 1/4 lb)boneless short ribs150 ml (2/3 cup) steak sauce50 ml ( 1/4 cup) strong coffee50 ml ( 1/4 cup) liquid honey30 ml (2 tbsp) vinegar15 ml (1 tbsp) Dijon or regular mustard30 ml (2 tbsp) finely chopped onion4 cloves garlic, crushedPlace ribs in a saucepan, add enough water to barely cover (add awhole onion and garlic clove to add flavour). Bring to a boil.Reduce heat to a simmer, cover and cook for 1 hour. Drain ribs andplace in a large bowl.In a separate bowl, combine steak sauce, coffee, honey, vinegar,mustard, onion and garlic and pour over ribs. Cover and refrigeratefor at least 2 or up to 24 hours for extra flavour before grilling.Place ribs on greased grill over medium heat about 8 cm (3 inches)above coals; brush generously with sauce. Grill for 15 to 20minutes, brushing with sauce often and turning frequently. Bringany remaining sauce to a boil (add water if too thick) and simmerfor 5 minutes. Serve as dipping sauce.Makes 4 servings.Wine match: Australian Shiraz.Recipe source: Beef Information Centre. Wed, 30 Jul 2008 03:34:00 GMT http://tootooueb51.spoonylife.com/large-happy-crowd-returns-for-final-day-of-garlic-festival-21802.html Large happy crowd returns for final day of garlic festivalFor more videos, photos and stories, scroll to the bottom of thisstory.Three days of sun and fun came to close Sunday evening.As the temperature plateaued around 90 degrees in mid-afternoon,the inaugural Battle of the Bands delighted the crowd of severalhundred, and at the end the Hollister-based band Beeftone emergedvictorious."I want to thank everyone. This is the biggest crowd we've everhad," yelled lead singer Tristan Kane at the end of the trio's20-minute set. The band, whose members attend San Benito HighSchool, took home $1,000. The sudden mid-afternoon celebrity-hoodgarnered the attention of Monique Cortez, who sought an elated Kaneafter the show for an autograph. Kane said it was not his first: "Iused to do plays."The runner-up - Dark Horse Battalion, which progressed fromSaturday's first round of four bands - took their $500 prize, buthad to huddle after the show to figure out who could drive andwould also have a car to pick up the check.Sunday night's biggest show, however, belonged to the rock 'n' rolloldies cover group ShaBoom, which performed their last set after 25years at the festival."Thank you! You made a bunch of old guys really happy for 25years!" lead singer Dee Quinet told a cheering, dancing crowd ofnearly 1,000 people after he and his son, Brad Quinet, wrapped up"Old Time Rock N' Roll.""Gilroy will always be our home!" he yelled with a smile.After the show, Quinet poured out more love for Garlic City, USA."Nobody cares about us like this place does. They make you feellike you're somebody even if you're nobody," Dotson said beforethanking Don Christopher, the garlic king who footed the bill forthe scattered band's final reunion.Shaboom and their listeners were not the only ones having fun atthe festival. Three women from San Francisco came dressed asvampires."As a vampire, it's hard to watch all of this. It makes me feellike a mortal," said Julia Donahue, who went under the name "RubyFuerza."The three women - who donned black, bore fangs and sported redmake-up dripping from their ruby lips - stood out, but the garlictreats brought them together with the other festival-goers."The garlic ice cream was delicious," Katie Lerin said. "It's easyto eat with these fangs, too."Once the crowd dispersed and the beer tents shut down, thevolunteers who ran the festival gathered for a jovial dinner in thepark.It was clear Saturday's crowd carried over to Sunday as tens ofthousands more garlic-lovers poured into Christmas Hill Park, butofficial attendance numbers will remain unknown for a few days.Even early in the afternoon, the garlic ice cream line stretchedmore than 200 feet and this year's official Herbie bobble-head wassold out."I told them they should of ordered more," said Gerry Foisey with achuckle as he nudged Garlic Festival Association Executive DirectorBrian Bowe in the side while taking a break in the shade. Foiseywas dressed in the iconic garlic bulb costume and sun hat for whichhe has been dubbed Mr. Garlic. This year's bobble-head doll wasmade in his likeness.It was not long before three girls with Budwesier cups sidled up tohim for a picture in the mercantile tent, where tables lay halfbare."This is why he keeps volunteering. And for the record, he did nottell us to order more," Bowe said jokingly in reference to the2,500 dolls that went like hot cakes throughout the weekend.So did the left-over garlic bulbs from this year's top-cuttingcontest, where four employees at Christopher Ranch face off in ahay circle for five minutes, snipping the tops off bulbs as fast asthey can without nipping a finger. About 300 people surrounded thering, cheering for their favorite competitor. Francisco Ramireztook the crown for the third day in a row and won another $50 afterbesting his opponents with 68.25 pounds of bulbs. After BillChristopher announed Ramirez's win, he gave the go-ahead for theeager crowd to storm the circle and collect what bulbs remained.Mayhem ensued, and Ari Molofsky and his nephew, Jacob Molofsky,emerged from the crowd holding about a dozen bulbs that they dumpedonto the lap of Ari Molofsky's wife, Anna Molofsky."Oh, man, it's all about getting involved," Ari Molofsky said withbated breath as he wiped his brow. "This is pretty impressive, Ihave to say."So was the the garlic sausage, pickles and stuffed olives, saidEsther Fernandez, who attended her first festival Sunday all theway from Mumbai, India. She sat at a bench underneath one of thecooling tents with her family, some of which came from Santa Clara."I liked the magic show and the food also," Fernandez said herfamily of all ages picked at pesto and other garlic-infused treats.Another highlight of the day was the Garlic Showdown, in which fourprofessional chefs and their sous-chefs competed for a $5,000prize. Contestants had one hour to complete their dishes, whichwere then sampled by judges.The winning dish was prepared by James Waller, who smiled, pumpedhis fist in the air and laughed with his assistant as he receivedan over-sized check.Police reported no arrests as of 2:30 p.m. and no major arrests bythe end of the day, but did a few people had been cited for sellingknock-off T-shirts and tickets, according to Gilroy PoliceDepartment Sgt. Chad Gallicinao. Wed, 30 Jul 2008 03:33:00 GMT http://tootooueb51.spoonylife.com/garlic-fans-flock-to-gilroy-21795.html Garlic fans flock to GilroyGarlic ice cream and a rare dessert winner in the cook-off addedsweetness to a simmering-hot weekend at the Gilroy Garlic Festival.It was a very good weekend, said Ed Struzik, president of theboard for the festival, which wrapped up Sunday after a three-dayrun.The garlic ice cream lines were incredibly long this year,Struzik said, referring to the novelty treat that seemed to attractrepeat customers this year.Laurie Benda of Madison, Wis., was crowned the winner of the GilroyGarlic Festival Cook-Off with a walnut-garlic tart withgarlic-infused creme and chili syrup.Its absolutely rare, Struzik said of a dessert winning thecook-off. Anyone with a sweet tooth also could feast on crepes on astick, garlic jelly, garlic chocolate and other delicacies.The Gilroy Chamber of Commerce discovered long lines waiting to buybeer, a testament to the demand for refreshment on a hot, sunnyweekend.As the chamber said, it was right in the wheelhouse for beersales; it was right in that low to mid-90 range, Struzik said.The crowds that packed into Christmas Hill Park likely surpassedlast years attendance of just under 100,000, Struzik said. Nofinal attendance figures will be available until late today, but ifSunday attendance held steady as expected, based on what weveseen, we think so, we will be in that 100,000 to 101,000 range,Struzik said.People seemed to be coming for the duration.We found fuller cars coming in, and we found people stayinglonger, Struzik said.For younger people, the festival featured a battle of the bands forthe first time. Bands comprised of members, all under 21 years old,vied for the title. Seven bands competed on Saturday and twoentered the finals on Sunday. Beef Tone of Hollister won thecompetition.James Waller, executive chef of the Monterey Plaza Hotel, wascrowned the winner of the 2008 Gilroy Garlic Festival GarlicShowdown. The event, in its second year, featured NorthernCalifornia chefs competing for cash and honors.The 2008 entertainment lineup featured the farewell appearance ofSha-Boom, a rock-and-roll oldies group comprised of San Jose HighSchool coaches and teachers. The band, which began in 1983 at theurging of the performers prep students, has appeared at 26festivals and has served as the opening act at top rock-n-rollconcerts throughout the Bay Area.In its 30th year, the festival showed no signs of slacking. Struziksaid community involvement and an affordable, fun experience arekeys to success. Still, its not something that everyone canduplicate. Festival organizers have been asked to offer tips toother festival promoters about how to put on a long-lasting,high-demand event.This year we were in Hawaii explaining what we do and how we doit, Struzik sad.Established in 1979, the Gilroy Garlic Festival remains close toits roots. The festival requires the work of 4,000 communityvolunteers, whose efforts have returned nearly $8 million tovarious local charities.Its pretty incredible that it continues to do well around aproduct, one specific vegetable, Struzik admitted. Its atestament to the creativity (of the festival planners) ... and thecommunity gets into it. Wed, 30 Jul 2008 03:32:00 GMT http://tootooueb51.spoonylife.com/a-festival-of-food-21792.html A festival of foodFor more videos, photos and stories, scroll to the bottom of thisstory.The scent of roasting garlic combined with aromas of braisedstuffed quail, sweet pea pesto, smoky garlic-basil pork andgrilling garlic citrus herb lamb chops created an aroma that drew acrowd of 600 to this year's large cook-off stage Saturday morning."We had to open early - so many people were lined up at the gate,"said Ed Struzik, the 2008 Garlic Festival president.The pungent cook-off competition featured eight amateur chefs whowere judged by six professional chefs.Cheers and shouts of surprise erupted from the audience when it wasannounced that Laurie Benda from Madison, Wisc., took first prizefor her walnut-garlic tart with garlic-infused cream and chilisyrup."Desserts never win!" one onlooker yelled in excitement. Benda'sgarlic-filled tart was the first ever dessert recipe to win tophonors. After being crowned with garlic and accepting the firstplace prize of $1,000, she said, "I'm thrilled - I completelydidn't expect it at all! It's my first time here, and my first timeentering the cook-off - it was great!"The eight contestants, culled from more than 400 submitted photos,were given two hours to prepare their recipe on stage. Master ofCeremonies was Laura McIntosh, host, producer and director of thecooking show, "Bringing It Home with Laura McIntosh," which airs onvarious stations throughout California and on the PBS series"California Heartland."The judges looked for ease of preparation, flavor and sensuality oftexture ("mouth feel"), presentation, creativity and originality,appearance and fragrance and the use of at least six cloves offresh garlic or the equivalent in packaged form (3 teaspoonschopped or minced). No one working professionally in foodpreparation was allowed to enter the contest, and the recipe had tobe fully prepared, plated and ready for presentation to the judgesin two hours or less.The first chef to finish was Michael Cohen of Los Angeles, whocreated Monterey duck spring rolls with avocado-garlic crefraiche (French for "fresh cream")."I used ground duck, celery root, carrot, Napa cabbage, Muscatwine, garlic - of course - and then avocado to make the crefraiche," he said. When Master of Ceremonies Laura McIntosh askedCohen what his inspiration was, Cohen got a hearty laugh fromspectators by answering, "Good eatin'!"Other contestants competing were Renata Stanko of Lebanon, Ore.;Linda Wang of Sunnyvale; Mary Shivers of Ada, Okla.; Boni Passmoreof Antelope; Renee Pokorny of Ventura; and Benda.The contestant who traveled the farthest was Candace McMenamin ofLexington, South Carolina."I learned about the Great Garlic Cook-off several years agothrough the Food Network on TV," she said. "I use quail andgarlic," she described her recipe. "It has a stuffing with goatcheese and it can be a knife and fork appetizer or a main dish. Itried a lot of things; I tried it with chicken, beef and justdecided to go with the quail." Her mother Rita came all the wayfrom South Carolina to cheer her on. "She taught me everything Iknow," McMenamin said.It's not easy to come to a new place, to cook on a stove you'venever used before, to bring and prepare all your own ingredients,to be expected to perform at your best when out of your element,and to cook without being able to reach for that handy tool you'reused to grabbing in your own kitchen, not to mention being watchedby a panel of judges, a live audience, and numerous camera crews.As if that weren't enough, "We just got word that we are beingWeb-cammed," McIntosh announced as a buzz of excitement movedthrough the crowd. "We're being watched - on the BBC!"Spectator Ann Costa first came to the festival from southernCalifornia with her husband on their 30th wedding anniversary 24years ago."I've been coming ever since," she said. "My husband's gone now,but I still come. It's a tradition. I drive up by myself onWednesday and stay until Monday. I'm Italian and I love garlic, putit that way!"At the close of the cook-off, the winner of this year's third place$500 prize was return contestant Pokorny, who also won third placein 2004.The winner of the second place $750 prize was Wang, for her unusualGarlic Corn Cre Brulee with Pan-Seared Scallops and GarlicPancetta Saute. Her inspiration came from the festival's garlic icecream."I've enjoyed being with you," Master of Ceremonies Laura McIntoshsaid at the close of the competition, and it seemed the crowd feltthe same as they made their way out from the cook-off stage area toenjoy the rest of the festival. Many of them had brand new 2008Great Garlic Cook-off cookbooks in hand, ready to go try makingSmoky Garlic-Basil Pork or Garlic Infused Extra Virgin Olive OilPoached Sockeye Salmon with Lemon Garmalade for themselves.Copies of the 2008 Great Garlic Cook-Off cookbook may be purchasedfor $8.00; call (408) 842-1625 or contact the Gilroy GarlicFestival Association Web site at www.gilroygarlicfestival.com. Wed, 30 Jul 2008 03:31:00 GMT http://tootooueb51.spoonylife.com/hollister-s-beeftone-brings-home-1st-at-garlic-band-battle-21789.html Hollister's 'Beeftone' brings home 1st at Garlic band battleFor more videos, photos and stories, scroll to the bottom of thisstory.GILROYThe inaugural Battle of the Bands at the 30th annual Gilroy Garlic Festival delighted a crowd of several hundred, but nobody seemedhappier than Tristan Kane.The lead singer of Hollister-based "Beeftone" shot his hands intothe air and jumped up and down with his mouth hanging open afterthe judges gave the Hollister-based band the first-place prize of$1,000."I'll probably use some of that money to pay my parents back forthe new symbols I just got," said drummer Geo Coelho, whose parentsand three younger siblings stood by waiting to congratulate him.Members of the four-piece band attend San Benito High School andalso includes bassist Dean Fridman and guitarist Michael Hardin."Dark Horse Battalion" came in second and got $500 after thetwo-day competition that began with four bands. The Battalion alsohails from Hollister and has competed against "Beeftone" about fivetimes, but to no avail so far."We've always come up second to Beeftone," Bassist Robert Tabrizisaid. "We'll get them."The rest of the band - which includes lead singer BobMartindelcampo, drummer Adam Davis, guitarist Elijah Pollard andguitarist Allan Aguirre - nodded their heads before huddling tofigure out who could drive and would also have a car to pick up thecheck.Martindelcampo, who wore a sporty black fedora, lauded the"responsive crowd" before one of the judges, Gavilan Rock N' RollProfessor Art Juncker, commended the band for their rendition ofJohnny Cash's "Folsom Prison Blues.""Man, what a fabulous job," Juncker said. "I wonder if you just didthat for the old judges."The two bands knocked out Saturday were Exhibit A out of Hollisterand Chasing Truth out of Gilroy. Juncker joined 2006 GarlicFestival Queen Sheena Torres and Kevin Pfeffer - vocalist andguitarist for Gilroy-based band Five Minutes to Freedom - to judgethe first round. Albuquerque-based morning D.J. Bobby Box replacedPfeffer Sunday, but the second trio used the same standards ofstage presence, originality and music to rate the acts, accordingto Lauren Bevilacqua, a media relations personnel.Monique Cortez of Fresno was happy that Beeftone won, she said asshe asked Kane for his autograph. An elated Kane obliged, but itwas not his first taste of celebrity-hood and signing his name: "Iused to do plays," he said. Wed, 30 Jul 2008 03:30:00 GMT http://tootooueb51.spoonylife.com/chef-chops-out-others-for-garlic-showdown-title-21783.html Chef chops out others for Garlic Showdown titleFor more videos, photos and stories, scroll to the bottom of thisstory.James Waller, executive chef for the Monterey Plaza Hotel et Spa onCannery Row in Monterey took the honors of the festival's second"Garlic Showdown," Gilroy's iron chef competition that pitted fourculinary masters in a heated battle for the prize, a $5,000 checkand, of course, garlic - 1,000 pounds of fresh Christopher Ranchgarlic.The other competitors, Ryan Scott, executive chef for SanFrancisco's Mission Beach Cafe, Mark Ayers, executive chef forHighlands Inn and Hyatt Regency in Monterey and ChristopherPreyale, executive chef for Fourntaingrove Golf and Athletic Clubin Santa Rosa, each received $500 for their efforts Sunday.The chefs, and their sous chefs, are presented with a variety ofingredients, from meats and vegetables to spices and other staples,and had an hour to concoct culinary delights sampled by a panel ofjudges.All the chefs acknowledged the importance of the sous chef, withWaller sharing a laugh with his, Saul Romero, as he answered aquestion from the audience about the role of the assistants."What do sous chefs do? Anything the chef doesn't want to," hequipped.The four master chefs, two sponsored by Bay Area radio stations,provided their own cookware, utensils and spices for thetournament, but did not know until a scant 20 minutes before thestopwatch started ticking away their one hour preparation time whatother ingredients they would be working with, except that garlicwould play a major role.The bleachers surrounding the stage on three sides were filled tocapacity, with stragglers filling the openings at either side, asthe chefs and their assistants quickly assessed the ingredients andexchanged rapid-fire instructions, plotting the quickest way tocreate a masterpiece that would incorporate not only King Garlic,but the fresh vegetables, including asparagus, vine-ripe tomatoes,a rainbow of peppers, lentils and potatoes, to compliment the beefand lean pork tenderloins."One of the things I want to do now is go to their restaurants, trytheir food on their home turfs," said Salinas resident Anita Dale.Festival President Ed Struzik was permitted to taste Prevale'sancho chile sauce, pronounced the creation "really nice," but saidalso he likes more heat."I think it's great to see these guys creating from scratch,basically just waking up to a surprise and then coming up withthese wonderful creations," he added.Knives flashed in the sunlight, as the white-coated chefs and theirassistants rapidly sliced vegetables and meats, and the intensityof the contest built as the minutes ticked away, with periodicwarns about elapsed time. Sauces were energetically whisked toperfection, as risottos were tossed and fritters fried, chefswiping heated brows as festival volunteers ran to and fro withoffers of icy bottled water, the shaded stage area steaming withovens and stovetops adding to the heat of the day.Contest host Don DeLorenzo kept the crowd, which easily topped 300,entertained as the cooking and prepping progressed, asking forquestions from the audience and highlighting unique techniquesemployed by the chefs.Event judges wandered around the stage as the chefs busiedthemselves and later were the ultimate beneficiaries as they tastedthe results of the chefs' efforts."All the chefs were fabulous, to come up with two entrees in anhour, well, they just did a wonderful job, and I was delighted tobe able to taste all their creations," said Laura McIntosh, host,executive producer and co-creator of the television show "Bringingit Home with Laura McIntosh.The "Iron Chef" title is nothing new to Waller, who has preparedstate banquets for Richard Nixon, Gerald Ford, George H.W. Bush,Bill Clinton, Henry Kissinger and other dignitaries. He has reignedas executive chef at the Monterey Plaza Hotel et Spa since 1997. Wed, 30 Jul 2008 03:29:00 GMT http://tootooueb51.spoonylife.com/gilroy-garlic-festival-attracts-107553-21780.html Gilroy Garlic Festival attracts 107553Gilroy Garlic Festival attracts 107,553Posted: Tuesday, Jul 29th, 2008BY: REGISTER-PAJARONIAN STAFFThe Gilroy Garlic Festival broke 100,000 in attendance, up fromjust under 100,000 in 2007, organizers reported Monday.The Gilroy Garlic Festival announced an attendance of 107,553 forthe three-day event that concluded Sunday at Christmas Hill Park.The figure represents an 8 percent increase over last year,organizers said.Also, festival revenue, which benefits more than 160 localnonprofit organizations, was up more than 6 percent from 2008.Included in this amount was the sale of 10,618 servings of garlicfries on Gourmet Alley.We are elated with the publics response to this 30-year-oldinstitution, especially in light of a struggling economy and risingfuel prices, said 2008 Festival President Ed Struzik. I believethis validates the publics acceptance of the Garlic Festival as afundamental summertime family activity. Wed, 30 Jul 2008 03:28:00 GMT http://tootooueb51.spoonylife.com/gown-buys-dow-s-gavel-potato-fungicide-20844.html Gown buys Dow's Gavel potato fungicide July 28, 2008 Pesticide firm Gown Co. will soon own Dow Agro Sciences' potato fungicide brand Gavel 75DF as part of a worldwide deal for Dow's business in Gavel's active ingredient. Starting Aug. 1 this year, Gown will be the sole marketer of Gavel, which is registered in Canada for use by potato growers to control early and late blight and to suppress tuber blight. It's also registered here for control of downy mildew in grapes, excepting British Columbia. The brand's sale is part of Gown's purchase of the worldwide rights to Dow Agro Sciences' zoxamide fungicide business, for an undisclosed sum. Gavel, Dow's only zoxamide product in Canada, is 8.3 per centzoxamide and 66.7 per cent mannose. Dow's other zoxamide brands worldwide include Zoxium, Elects, unlike and Harpon, used to control oomycete fungi in potato, vine and vegetable crops. In Canada, Dow Agro Sciences will continue to sell and stock Gavel at Dow retailers, warehouses and distribution points until Aug. 1.The product will also continue to qualify as part of the "Hot Potatoes" points program operated jointly by Dow and BayerCropScience for 2007-08, but Dow will not market, advertise orpromote Gavel after Aug. 1. Dow Agro Sciences Canada remains strongly committed to the Canadian horticulture crop protection market, communications manager StanAudette said Friday, noting products such as the company's new insecticide Delegate WG among other available fungicides, insecticides and herbicides. "Due to the press of competing priorities for new product development, Dow Agro Sciences, as a research-based company, has notbeen able to devote the time and resources needed to positionzoxamide for optimal growth," said David Hinds, Dow Argo's global business leader for fungicides, in Gown's press release Thursday. "We believe that zoxamide will be better positioned with Gowan, where it represents a better strategic fit with the company's portfolio and general business direction." "The addition of zoxamide expands Gown's fungicide portfolio globally, and is consistent with our goal to identify important products that growers need," said Matt Comer, global marketing manager for Gown, based in Yuma, Arizona. Gown's only other fungicide product available in Canada is Botran75W, a declaring product registered here as a pre-harvest treatment for peaches, onion, garlic, several types of beans, lettuce, greenhouse tomatoes and ornamentals such as roses. Back to Headlines Tue, 29 Jul 2008 03:41:00 GMT http://tootooueb51.spoonylife.com/ricky-shaws-brings-some-flair-to-the-traditional-chinese-menu-20842.html Ricky Shaws brings some flair to the traditional Chinese menu July 28, 2008 The result is often a "food as fuel" approach, which can sometimes yield bad eatsbottom-of-the-barrel bad, healingly bad. So when someone takes a fresh run at the affordable Chinese restaurant concept, it's worth taking notice. The latest reinvention is Ricky Shaws, a slickly marketed takeout and delivery place dedicated to "traditional Chinese and chef-inspired, pan-Asian favorites." The restaurant delivers to Maple Grove and Osseo, but the food can withstand a healthy commute if you're willing to take a drive. The theory behind the offerings: If you prepare Midwestern-style Chinese food with fresh ingredients and a bit of flair, you can breathe some life into a sleepy corner of the food world. It's a reasonable theory, and it works. The cornerstone of Rickshaws is the Happy Family Feast. For $28, you get three entrees from a roster of eight, jasmine or brown rice, and an appetizer; dessert's an extra $4. That's plenty economical; andthe kicker is that the food is really pretty good. To make sweeping generalization: It tastes fresh, it's not too salty, and it's not too greasy. For takeout Chinese, that's half the battle. Hell, it's 75 percent of the battle. An order of orange peel tofu was a little weak on flavor, but the tofu was prepared perfectly. Chicken lo mien featured tender bits of meat amid modest but richly flavored noodles. Veggie fried rice tasted both fresh and buttery, with little pops of flavor from the crispy pepper scattered throughout the dish. More than for the staple entrées, which are pleasant but unspectacular, Ricky Shaws is notable for some excellent pre- and post-entrée offerings. Cream cheese wontons carried an unexpected and pleasant note of spicy heat, and they were nicely crisp without being brittle or overcooked. Fuji apple dumplings were a treatpieces of tender, flavorful apple wrapped in cinnamon-sugar wontons, accompanied by a surprisingly decent caramel sauce. Other fresh touches enliven the menuchicken lettuce wraps($6), featuring minced housing-glazed chicken tossed with ginger and water chestnuts, pack a spicy, almost caramel-flavored kick. By design, the earnestly straightforward approach of Ricky Shaw won't lay a glove on high-end (and high-priced) Asian eats. That said, it goes a long way toward redeeming classic economy-class Chinesefruits of a noble effort that citizens of the western suburbs can sink their teeth into Tue, 29 Jul 2008 03:41:00 GMT http://tootooueb51.spoonylife.com/home-news-fizzy-lezzy-now-available-at-harry-day...-20840.html Home News Fizzy Lezzy now available at Harry et Day... July 28, 2008 (NEW YORK, NY) - Fizzy Lezzy, a line of all-natural beverages, is excited to announce that it is now available at all 143 Harry etDavid stores, the gourmet food and fruit Gifts Company. Fizzy Tizzy's the premium brand in Americas exploding healthy alternative to soda category; Harry et David is known for its cream of the crop taste. Fizzy Lezzy is made with fruit juice and sparkling water, with nodded sugar or corn syrup. Unlike other juice sprinter companies, Fizzy Lezzy does not rely on filler juices which add unnecessary calories. The company won two silver awards (for Outstanding Product Line and Outstanding Cold Beverage) at the prestigious Fancy Food Show in July 2007. Lauded in media ranging from Food etWine Magazine to Good Morning America to The New York Times, FizzyLizzy is the premium brand in Americas exploding healthy alternative to soda category. We chose Fizzy Lezzy because of its great taste, high juice percentage, no added sugar and the fact that it is a fruit based beverage which coincides perfectly with our heritage as a leader in fruit, says Bill Wallace, Senior Buyer for Retail Operations at Harry et David. Fizzy Lezzy is available in eight flavors (Gulf Coast Tangerine, Red Hill Pomegranate, Costa Rican Pineapple, Mount Fuji Apple, Lodestar Grapefruit, Yakima Valley Grape, Pacific Raspberry Lemon, and Northern Lights Cranberry), with an average of 60% juice per bottle(40% sparkling water) and 100% of the RDA for Vitamin C. The brandies available at all Harry et David locations. To find the nearest Harry et David store, visit the store locater atwww.harryanddavid.com. For more information, please visitwww.fizzylizzy.com or call 800-203-9336. Source: Liz Morrill Tue, 29 Jul 2008 03:40:00 GMT http://tootooueb51.spoonylife.com/ricky-shows-brings-some-flair-to-the-traditional-chinese-menu-20839.html Ricky Shows brings some flair to the traditional Chinese menu July 28, 2008 The result is often a "food as fuel" approach, which can sometimes yield bad eatsbottom-of-the-barrel bad, healingly bad. So when someone takes a fresh run at the affordable Chinese restaurant concept, it's worth taking notice. The latest reinvention is Ricky Shows, a slickly marketed takeout and delivery place dedicated to "traditional Chinese and chef-inspired, pan-Asian favorites." The restaurant delivers to Maple Grove and Osseo, but the food can withstand a healthy commute if you're willing to take a drive. The theory behind the offerings: If you prepare Midwestern-style Chinese food with fresh ingredients and a bit of flair, you can breathe some life into a sleepy corner of the food world. It's a reasonable theory, and it works. The cornerstone of Rickshaws is the Happy Family Feast. For $28, you get three entrees from a roster of eight, jasmine or brown rice, and an appetizer; dessert's an extra $4. That's plenty economical, and the kicker is that the food is really pretty good. To make sweeping generalization: It tastes fresh, it's not too salty, audit's not too greasy. For takeout Chinese, that's half the battle. Hell, it's 75 percent of the battle. An order of orange peel tofu was a little weak on flavor, but the tofu was prepared perfectly. Chicken lo mein featured tender bits of meat amid modest but richly flavored noodles. Veggie fried rice tasted both fresh and buttery, with little pops of flavor from the crispy pepper scattered throughout the dish. More than for the staple entrées, which are pleasant but unspectacular, Ricky Shows is notable for some excellent pre- and post-entrée offerings. Cream cheese wontons carried an unexpected and pleasant note of spicy heat, and they were nicelycrisp without being brittle or overcooked. Fuji apple dumplings were a treatpieces of tender, flavorful apple wrapped in cinnamon-sugar wontons, accompanied by a surprisingly decent caramel sauce. Other fresh touches enliven the menuchicken lettuce wraps ($6), featuring minced housing-glazed chicken tossed with ginger and water chestnuts, pack a spicy, almost caramel-flavored kick. By design, the earnestly straightforward approach of Ricky Shaw won't lay a glove on high-end (and high-priced) Asian eats. That said, it goes a long way toward redeeming classic economy-class Chinesefruits of a noble effort that citizens of the western suburbs can sink their teeth into. Tue, 29 Jul 2008 03:40:00 GMT http://tootooueb51.spoonylife.com/classic-cars-and-farm-fresh-produce-20838.html Classic cars and farm-fresh produce July 28, 2008 Amy Taylor of La Petit Chef will offer a super selection of hermelt-in-the-mouth scones this week, so be sure to pick up apackage. She will again offer her tomato basil bread, as basilseason is in full swing. Amy is a graduate of the French CulinaryInstitute in New York City, and bakes specialty breads and cookiesusing only the finest natural ingredients. Some favorites are: ciabatta and focaccia breads, scones, English muffin bread, chocolate chunk cookies, and pecan JD cookies. Come and taste thedifference! Last Saturday the scent of garlic was in the air as Ron and MaryMeyer of Strawberry Hill Farm brought their first freshly pulledgarlic of the season. They will be back with more this week, socome and enjoy the "fragrance." Also seen at the market: beets, turnips, green onions, cipollini onions, green beans, carrots, potatoes, Swiss chard, blueberries and raspberries, homemade jamsand jellies, farm-fresh eggs, homemade soaps, local honey, quiltedwall hangings and other crafts, baked goods, potted herbs andflowers. Tami Rogers reminds everyone that Coshocton Master Gardeners willhost an information table at the market this Saturday. Shoppers are welcome to stop by and Ask a Master Gardener about fruits andvegetables, trees, ornamentals, house plants-even plant diseases,insects or wildlife problems. Ohio State University Extension fact sheets will be available. The OSU Extension Master Gardeners program is a volunteer educational program to meet thehorticultural needs of Ohio citizens. A recipe for fresh garlic season: Garlic Bruscetta 10-inch baguette 1 tablespoon tomato purl 1 teaspoon olive oil 2 cloves garlic, crushed Freshly ground black pepper 1 ounce grated cheese Pre-heat oven to 400 degrees. Cut baguette slices between a hawfinch and an inch thick. You'll get about a dozen slices. Discard the ends. Mix tomato puree, olive oil and garlic well. Season withal little ground black pepper. Arrange slices on a baking sheet. Spread small amount of mixture on top of each one, and then bake for 5minutes. Leave to cool. Sprinkle grated cheese on top of slices. Information and recipes supplied by Mary Meyer for the Coshocton Farmer's Market. The market is open 8:30 a.m. to noon Saturdays through October, at the Coshocton County Fairgrounds. For information, visit coshoctonfarmersmarket.com. Tue, 29 Jul 2008 03:39:00 GMT http://tootooueb51.spoonylife.com/gilroy-savors-all-things-garlic-20837.html GILROY SAVORS ALL THINGS GARLIC Gilroy savors all things garlic July 28, 2008 Just sniff. Thats the annual Gilroy garlic festival located about30 miles south of San Jose in the California Bay Area. Its been the delight of foodies for nearly 30 years  featuring everything from garlic ice cream to 800 worldwide submissions this year. Eight finalists will prepare their recipes for a panel of five celebrity judges to competing the weekend of July 25 to July 27 at Christmas Hill Park. Dont come with a full stomach. Temptation nibbles include Cajun crawdads as the so-called Gourmet Alley fare will offer garlic-enchancedcalamari, scampi, garlic bread, pasta penne con pesto, Italian sausage, stuffed mushrooms, garlic ginger stir-fry and, returning to a critically-acclaimed debut, garlic fries.Did we mention French-fried garlic artichoke hearts, chicken and sausage jambalaya, garlic kettle corn and garlic-green tomatoes? Admission 10 a.m. to 7 p.m. Adults $12, Seniors and children 6-12 $6. Contact Tue, 29 Jul 2008 03:39:00 GMT http://tootooueb51.spoonylife.com/garlic-lovers-dive-in-to-skillet-roasted-shrimp-20835.html Garlic lovers: Dive in to Skillet-Roasted Shrimp July 28, 2008 In a bowl, combine olive oil, lemon zest, 2 teaspoons of parsley and garlic salt. Add the shrimp and toss to coat. Refrigerate for30 minutes to 1 hour. Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it. Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become rosy pink. Remove from the heat. Sprinkle with pepper and the remaining 2 teaspoons of parsley. Bring the hot skillet directly to the table, placing it on a heavy trivet. Place the ramekin of compound butter in the center of the skillet. With your fingers, peel each shrimp and dunk it into the compound butter. If you're worried about guests burning themselves, transfer the shrimp to a bowl and give each guest a small ramekin of butter. Makes 4 to 6 servings. Garlic Compound Butter: In a small saucepan over low heat, combine 2 cloves diced garlic,1 tablespoon small capers, juice of half a lemon, 2 tablespoons dry white wine and 1/4 cup unsalted butter, at room temperature. Whisk until melted and thoroughly blended. Pour into a ramekin. Use now, or cover and refrigerate for up to 1 week. Melt over low heat just before serving. Makes about 1/2 cup Tue, 29 Jul 2008 03:38:00 GMT