Foodie blogger news: Sardines, hangover cures and wine battles - The Packer

Foodie blogger news: Sardines, hangover cures and wine battles

12/18/2012 09:28:00 AM
Tom Karst

National Editor Tom KarstTo my feigned surprise (because I know I am kind of a big deal), I receive many e-mails from publicists of various foods and beverages. When I go through my email each morning, I assign these hopeful messages to a subfolder for later review. They just aren't in my wheelhouse of fresh produce marketing. Yet I just can't bring myself to delete them and regulate them to eternal oblivion. Today is the day where I recall some of those emails and shine a little light from the Fresh Talk blog on these overlooked topics.

The subfolder has 76 entries, so I obviously won't touch all the bases today. But here is a sampling:

From the foodie inbox:

1. Wine Battles Introduce New Year’s Salute with Bubbly
--Entertain your holiday guests with the first-ever Champagne Battle--

Gist: "Wine Battles is a tournament style social wine game where you drink amazing wines to become a more knowledgeable wine enthusiast. This New Year they bring you the “New Year’s Salute”—a social champagne game."

Best line "Celebrate the New Year with a buzz and an education."

Source/agency: Wine Battles/Olive PR Solutions

2. Seaweed is Washing Ashore in More Kitchens Across the Country -Seaweed Becomes Popular Ingredient in Dozens of Dishes

Gist: "From spinach to arugula, greens can easily dress up any dish so restaurants from coast to coast are taking a unique under the sea approach and sprucing up their menu with the hottest new ingredient- seaweed!"

Best line: "Delectable Dungeness Crab is taken to new depths with Joslin’s Sesame Seaweed Salad, which includes a medley of Wakame seaweed, Napa cabbage and ginger vinaigrette."

Source/Agency: Wild Mushroom Steakhouse/Empower Public Relations

3. ‘tis the Season for Potlucks – What Foods Travel Well?
A noted cookbook author suggests some easy on-the-go holiday dishes any hostess would love

Gist: "You’ve been invited to yet another holiday potluck dinner or office shindig, but what to bring?"
Best line: "Grace O admits bringing food to a party can be tricky. Your dish has to be prepared ahead of time, survive being packed and transported, and look elegant once it’s plated at the party site. Also, it needs to taste great at room temperature."

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Jay Martini    
Chicago  |  December, 22, 2012 at 06:55 AM

Merry Xmas, TK! You know, sardines get a bad rap but presented simply & correctly are almost impossible to resist. I serve them on a toasted baguette slice, laying on a bed of butter lettuce, topped with minced onion (any variety) and a squeeze of lemon. Killer stuff. I use the high-quality canned packed in olive oil or fresh if I can find them, which is a little tough in the US but fresh sardines are a staple of the countries around the Mediterranean Sea in Europe. And the Omega-3's are better for you than popping a fish oil capsule every day.

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