| Hip habitats
People will no doubt pick up ideas for their own homes. Once they get inspired, they can purchase stylish purses, handmade jewelry and whimsical art at the Unique Boutique, a shopping experience with a couple dozen vendors, at Rockford Bank & Trust, 127 N. Wyman St., Rockford.
Proceeds of Unique Spaces will benefit projects including Mayas House, a Rockford drop-in center for homeless children.
A few highlights of what you will see:
The Camp Avenue Kitchen: In Rockfords historic Churchills Grove, a Georgian-style home built in 1917 with a French Country kitchen, natural stone tiles and cork floors.
The Key West Theater: In a split-bedroom, ranch-style home, an impressive home theater with a 72-inch high-definition screen, framed by extensive millwork, with recessed lighting.
Barbecue Cajun-Style Prawns: An appetizer and a scoop
This week's recipe comes to you via a request from one of our customers through a letter written to Gourmet magazine. The request was made for the recipe of one of our longest running appetizer dishes - Barbecue Cajun-Style Prawns.
So I thought it would be nice if I shared it with my local customers well before it hits the national media. I guess that's called "scooping." Yep, we're going to "scoop" the national media for this recipe.
One of the questions I get asked regarding not only this recipe but any recipe that comes from the South, is what is the difference between Cajun and Creole?
I personally asked that age-old question when I met Paul Prudhomme. He gave me a detailed description of the two, but the short description was basically that Creole food was more bourgeois or French influenced because there were so many French living in the South, especially Louisiana.
New in outdoors equipment
A new product called the "Game Gourmet" is meant to ensure that no meal of wild flesh ever tastes "gamey." Created by award-winning chef John Schumacher, the Game Gourmet consists of four different bake-in-the-bag products that include a recipe, spices, and an oven cooking bag. You simply add the wild game meat, vegetables and water to the bag and cook it in your oven for three hours. The meat, Schumacher promises, will be moist and tender and without any "gamey" taste when done. There are four products to choose from: upland game, ducks and geese, soups and stews, and roasts and steaks. Each packet offers a basic recipe, plus three additional recipes for variety, and sells for $6.99. For information: visit www.gamegourmet.com or call 1-866-403-2477. Lure of the week .
Small Cap Stock Newsletter Quality Stocks Daily 4/9/07
On Thursday The QualityStocks.net Daily Newsletter highlighted Reed's, Inc. (REED) as "One To Watch" for this week. What a great start this week for Reed's, Inc. (REED) previously at $ 7.40 up 17% at $8.70 with 208,313 shares traded. With gourmet sodas and beverages on the rise Reed's, Inc. announced recently that it plans to launch new diet versions of the Company's Virgil's Root Beer and Cream Sodas in the second quarter of 2007. Chris Reed, Founder and CEO of Reed's stated "The addition of the diet line to our product portfolio will allow us to reach a larger audience, further expand our distribution network and drive top line growth for 2007 and beyond." Reed's, Inc. announced last Thursday that its financial results for the year ended December 31, 2006, and provided first quarter and full year 2007 revenue guidance.
The flavors of home
And why not? Jim and Marie Mills' north Bismarck house is filled with the delectable fragrances of baking - a buttery, caramel, cinnamon bouquet. There's always a lot of baking going on there, as Marie Mills, doing business as Marie Ann's Gourmet Kitchen, rolls out treats for her customers. .
Cooking show adds flavor to Flyer TV
Im no Rachel Ray, but I know a good cook when I see one. Or, rather, taste his or her food. Junior Becca Russo, public relations major, is the co-host of Flyer TVs newest addition, The Experimental Chef, which puts my scrambled egg making skills to shame. Russo, along with Amy Polomsky, junior electronic media major, had the idea for this one-of-a-kind cooking show when she and a friend were using their creative juices one day in Russos ArtStreet kitchen. We were bored at lunch and began experimenting with food, Russo said. I suddenly had the idea to create some sort of a show for college kids where the recipes are easy and based off of everyday food lying around the house. Russo credits her roommate junior Laura Wagner, a veteran at the Flyer TV studios, for getting her show off of the ground and running.
Today's Special: Chicken, Mushroom, and Goat-Cheese Burritos
Isn't it fabulous fun to think outside the box? Generally when making burritos I stick to the usual Tex-Mex inspired ingredients of beans, rice, and pepper jack cheese, but today I was in the mood to jazz things up a bit. Instead of using my usual chicken with tomato salsa and cilantro mixture, how about using mushrooms, green salsa, spinach, and goat cheese? Sound deliciously gourmet? Well it's made with store bought chicken making it easy and quick! I've never had goat cheese on a burrito before, but can imagine that it will be creamy and crumbly. The spinach will add a fresh crunch making this burrito a perfect on the go meal that you can scarf down before you meet the girls for cocktails. Get the recipe and Chicken, Mushroom, and Goat-Cheese Burritos From Martha Stewart 2 tablespoons olive oil 1 medium onion, chopped 1 jalapeno chile (ribs and seeds removed for less heat), minced Coarse salt and ground pepper 10 ounces white button mushrooms, trimmed, thinly sliced 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups) 1 package (10 ounces) frozen corn kernels 1 cup prepared green salsa, plus more for serving 6 burrito-size (10-inch) flour tortillas 1 bunch flat-leaf spinach, thick stems removed (3 cups) 1 log (5 ounces) soft goat cheese, crumbled In a large skillet with a lid, heat oil over medium.
Gate Gourmet Signs MOU with Packattack, POTM
ZURICH, Switzerland, April 23 /PRNewswire/ -- Gate Gourmet and Netherlands-based Packattack announced that they have signed a Memorandum of Understanding (MOU) for the purchase by Gate Gourmet of a majority stake of Packattack's shares. This agreement includes a multi-year partnership with POTM (People on the Move), the Netherlands-based design partner of Packattack. Concurrently, Gate Gourmet will enter a strategic minority shareholding in POTM. Completion of the transactions, following due diligence and related proceedings, is expected in June 2007. The financial terms of both agreements are confidential. Packattack has 15 years of experience .
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