Finalists win a trip to Las Vegas to compete in a head-to-head arcade battle
Denny’s and Atari®, one of the world’s most recognized publishers and producers of interactive entertainment, are upping the competition around the new remixed arcade games “Hashteroids” and “Centipup.” Fans across the country are invited to fight for gaming supremacy and enter in the “Arcade Battle Royale” for the chance to win a trip to Las Vegas to compete in the ultimate gameplay contest.
It’s a long trek to Sonoma from Alameda, but an even trickier journey to find Gordenker Vineyards. You see, there is no brick-and-mortar tasting room. However, the beautiful oak grove where the release party was held more than made up for the absence of a roof and walls.
Tom Gendall and his wife, Michele, are the winemakers and delightful couple behind the Gordenker label. They met in New Zealand 5 years ago and, having a mutual interest in wine and in each other, they decided to make the pairing permanent and move to Sonoma, CA. Michele’s family (the Gordenkers) own a 500 acre slice of land (formally a turkey farm) in Glen Ellen and it was ripe for taking on a new identity. Enter Tom and Michele and the Gordenker label.
For the tasting on the afternoon of my visit, the first pour was their new 2013 MacLeod Vineyard Sauvignon Blanc…light, refreshing and a call for more. Their 2012 Sylvia Drive Cabernet Sauvignon, .definitely a lot of character, smoother than expected and much more to my liking than many big, bold Napa cabs.
The culinary publication will return as the exclusive media sponsor and producer of the Taste of Travel Stage to stop in seven cities. Chefs, wine experts and culinary professionals are invited to present on the stage.
Cuisine Noir magazine will return as the media sponsor for the Travel and Adventure Show, produced by Unicomm, a company out of Connecticut. The series of shows is the largest consumer travel shows in the country.
The magazine will once again produce and manage the Taste of Travel stage which will present cooking demonstrations and discussions by some of the country’s top chefs, restaurants and winemakers.
City stops beginning in October and going through March of 2015 include:
Cuisine Noir celebrates 5 years as the country’s first black food, wine and travel magazine with an unforgettable evening of 5 culinary experiences.
It is hard to believe that Cuisine Noir is turning 5 years-old in September and we’ll celebrating with an event unlike no other.
Join us at the Cartoon Art Museum (new location) located at 655 Mission Street in San Francisco for an evening of food, wine and music as we celebrate with staff, friends, celebrities, media and food and wine enthusiasts from near and far with 5 fabulous culinary experiences from 6 – 10 pm.
America Cooks With Chefs today announced the launch of its 800 Calorie Challenge, a first-of-its-kind health and wellness initiative. America Cooks With Chefs is a collaboration between Palisades Media Ventures, The Clinton Foundation, and the James Beard Foundation and is sponsored by Deloitte and Weight Watchers.
Through an educational and entertaining format, America Cooks With Chefs will address a dilemma facing millions of Americans today: how to incorporate healthy and nutritious food into their daily lives. Six selected contestants will be paired with James Beard Award-winning chefs for a one-day “Kitchen Camp,” during which time they will learn tips and tricks for turning raw ingredients into healthy, delicious, and easy-to-prepare meals containing fewer than 800 calories. Entries will be accepted through the initiative website, www.americacookswithchefs.com, from August 12, 2014 through September 3, 2014.
Progresso™ Soup continues to bring flavorful options to the table. With six new varieties, the entire Progresso ready-to-eat soup line includes more than 90 flavors to meet everyone’s taste preferences any time of day.
“Families are looking for more options to add to their menus that are fast, fulfilling and flavorful,” said Valerie Mastroianna, associate marketing manager, Progresso Soup. “Our soups are made with high quality ingredients and crafted with care, offering homemade taste in a convenient way.”
Togo’s to Host Community Fundraiser to Benefit Irvine Animal Care Center and Irvine Public School Foundation Aug. 16
Togo’s Eateries, Inc., a “West Coast Original” since 1971, will celebrate the opening of its newest restaurant in Irvine, Calif., on Aug. 18 by giving away regular #9 Hot Pastrami sandwiches to the first 1,000 guests* who redeem the special offer via the brand’s Facebook promotion page. The restaurant is located in Los Olivos Shopping Center at 8685 Irvine Center Drive.
To further celebrate Togo’s arrival in Irvine, the restaurant is surprising and delighting select local businesses with catering parties to introduce the community to its big, fresh, meaty sandwiches, which will take place through September. Additionally, prior to the grand opening, Togo’s newest Irvine restaurant will host a fundraiser event from 11 a.m. to 1 p.m. and from 5 p.m. to 7 p.m. on Saturday, Aug. 16 to benefit the Irvine Public School Foundation and the Irvine Animal Care Center, respectively. Local attendees will receive a free, regular sandwich, chips and a drink with every $5 donation** made to the organizations.
For the first time ever, a public vote will be combined with judges’ scores to determine the grand prize winner
The Pillsbury Bake-Off® Contest unveiled the 100 creative home cooks who will compete this fall for more than $1.3 million in cash and prizes. The 47th Pillsbury Bake-Off® Contest will take place on Monday, November 3, 2014 in Nashville, Tenn.
Meet the finalists
The 100 finalists chosen to compete in this year’s Contest hail from 32 different states. California boasts the highest number of finalists, 17, while Pennsylvania comes in second with 10. One competitor lives within miles of the host city, Nashville; another will travel more than 4,000 miles from Koloa, Hawaii to compete at this year’s event.
The group consists of four males and 96 females who range in age from 28 to 89 years old. A list of all 100 finalists is now available online at www.BakeOff.com.
“The Bake-Off® Contest has long epitomized the way America cooks. As the demand for easy-to-make meal solutions increases, this year, we challenged contest fans to create original recipes that use no more than seven ingredients and take 30 minutes or less to prepare,” said Jann Atkins, Bake-Off® Kitchens Manager. “The creative recipes that advanced to the Contest finals demonstrate that great tasting dinners, breakfasts, appetizers and desserts do not have to be difficult to make.”