PRLog (Press Release) –
Jun 30, 2009 – Margaux's Restaurant
Conveniently located in the heart of North Raleigh, it’s never been more affordable to enjoy what The News & Observer’s Greg Cox calls a “downright magical” dining experience. Now through July 31st, you can enjoy the Summertime Three-Course Prix-Fixe Menu for just $24.95pp. Internationally trained and renowned Chef Andrew Pettifer’s eclectic fusion of French, Southern and Asian cuisine blends the exotic alongside the traditional. Fred Benton of Raleigh Downtowner Magazine says Chef Pettifer’s “mastery of flavors is evident.”
Margaux’s quaint and charming atmosphere perfectly complements the ever-changing menu and time-honored Southern hospitality. For almost 20 years Margaux’s has been the ideal spot for business, casual and romantic dining, and is now open for lunch five days a week. The newly expanded outdoor patio is perfect for casual dining in the fresh air or enchanting dinners under the stars.
About Chef Pettifer
Born and raised in South London, Chef Pettifer got his start in London’s luxurious Blake's Hotel. Eager to widen his culinary knowledge of international cuisine, he traveled the world with stops in Bali, Brazil, and Australia. In 1996, Chef Pettifer joined Margaux's as Chef de Cuisine and transformed the menu from traditional French to a visionary fusion of French, Southern and Asian.
Dine Like Royalty Contest
Enter today to win a Private Dining Experience in Margaux’s magnificent Rotisserie Room. Highly acclaimed Chef Andrew Pettifer invites you to enjoy a fabulous 5-course dinner for yourself and five guests valued at over $500. Enter to win by July 31st. One entry per person. This offer is not to be combined with any other offer or discounts. Dining Experience will be valid until December 30th, 2009.
Visit the following link for more details:
http://www.margauxsrestaurant.com/summer/
Summertime 3-course prix fixe menu at just $24.95pp!
Raleigh’s newest Alfresco dining experience!
Tuesday, June 30, 2009
Wine to Go Bags AKA Wine Doggy Bags Help Reduce Restaurateur's Liability
PRLog (Press Release) –
Jun 30, 2009 – West Palm Beach, FL – TOGObrand.com, is considered the expert in the wine to go laws and specializes in training restaurant staff, increasing their wine sales, and decreasing their potential for liability. "When lawmakers make changes to the laws that effect business, they don't consider how business owners will comply." "Most entrepreneurs", stated Smith, "want to comply, but are busy running successful companies. They need a simple way to meet the new regulations."
The wine doggy bag laws vary from state to state, however, basically authorize a restaurant patron to remove a resealed wine container from a restaurant for off-premises consumption, provided certain criteria are met. According to Robert Smith, principal of TOGObrand.com, "It isn't often that laws actually help business owners, but in the case of the pinot to go policy, this one really does. With strict compliance, this law can increase the bottom line for a restaurant, decrease liability, and create happy patrons. What more could a restaurant ask for?"
TOGObrand.com provides innovative products to the food & beverage industry that increase revenue, as well as decrease their liability. Family owned and operated in South Florida, TOGObrand.com is committed to providing the highest quality products and services to restaurateurs.
For more information on how restaurateurs can increase their wine sales and comply with the new law, visit http://www.TOGObrand.com.
The wine doggy bag laws vary from state to state, however, basically authorize a restaurant patron to remove a resealed wine container from a restaurant for off-premises consumption, provided certain criteria are met. According to Robert Smith, principal of TOGObrand.com, "It isn't often that laws actually help business owners, but in the case of the pinot to go policy, this one really does. With strict compliance, this law can increase the bottom line for a restaurant, decrease liability, and create happy patrons. What more could a restaurant ask for?"
TOGObrand.com provides innovative products to the food & beverage industry that increase revenue, as well as decrease their liability. Family owned and operated in South Florida, TOGObrand.com is committed to providing the highest quality products and services to restaurateurs.
For more information on how restaurateurs can increase their wine sales and comply with the new law, visit http://www.TOGObrand.com.
# # #
Fine Lions specializes in wood grain faux finishing, which provides the look of natural wood without sacrificing our natural resources, trees! To learn more visit us at http://www.finelions.com.
Mugs Grill & Bar on Missouri Gets New Name and Keeps Clearwater Best Wings Reviews
PRLog (Press Release) –
Jun 30, 2009 – Clearwater, Fl - Mugs Grill & Bar on Missouri is following owner Abe Moussa’s dream, kicking the popular American restaurant and sports bar up a notch. He has given the restaurant a new makeover from kitchen to front door, a new take out area, and a new name, Mugs Grill & Bar on Missouri ((http://www.mugsonmissouri.com) while keeping his votes for Clearwater best wings and Clearwater best sports bar.
Mugs Grill & Bar on Missouri was formerly named Mugs ‘N Jugs. Abe Moussa owns the location on Missouri and also owned the first Mugs ‘N Jugs on 66th street which he purchased September 1998, increasing its revenues over five times before he sold it in May 2008.
Abe, as all his customers call him, has a vision and for some time had wanted to change the name of the restaurant taking it in a more family style direction. He conducted a perception survey, asking people their perception of Mugs N Jugs prior to their first visit to the restaurant and then resurveying their perception after their visit. The perceptions were negative before the visit and turned positive after they had visited.
“I was concerned that the name was keeping some customers away. After the survey results, I decided to change the name of the Missouri location to Mugs Grill and Bar on Missouri. It has proven to be a good business decision as our customer count has increased significantly on a daily basis. We’re busier than ever, even in these tough economic times,” says Abe Moussa, founder and CEO of Mugs Grill and Bar on Missouri.
“The new look and feel of Mugs Grill and Bar on Missouri will be the flagship for our expansion into more locations. Additionally, while we will be keeping our crowd-pleasing recipes, we will be adding some new, exciting items to the menu,” concludes Abe.
Abe is passionate about his restaurant and listening to his customers. As a follow-up to his perception survey that supported his name change decision, he is currently studying 4,000 replies from another survey. Anyone can complete this survey which includes a question about the recent name change at http://www.mugsonmissouri.com/?View=guestsurvey.
Mugs Grill & Bar on Missouri was formerly named Mugs ‘N Jugs. Abe Moussa owns the location on Missouri and also owned the first Mugs ‘N Jugs on 66th street which he purchased September 1998, increasing its revenues over five times before he sold it in May 2008.
Abe, as all his customers call him, has a vision and for some time had wanted to change the name of the restaurant taking it in a more family style direction. He conducted a perception survey, asking people their perception of Mugs N Jugs prior to their first visit to the restaurant and then resurveying their perception after their visit. The perceptions were negative before the visit and turned positive after they had visited.
“I was concerned that the name was keeping some customers away. After the survey results, I decided to change the name of the Missouri location to Mugs Grill and Bar on Missouri. It has proven to be a good business decision as our customer count has increased significantly on a daily basis. We’re busier than ever, even in these tough economic times,” says Abe Moussa, founder and CEO of Mugs Grill and Bar on Missouri.
“The new look and feel of Mugs Grill and Bar on Missouri will be the flagship for our expansion into more locations. Additionally, while we will be keeping our crowd-pleasing recipes, we will be adding some new, exciting items to the menu,” concludes Abe.
Abe is passionate about his restaurant and listening to his customers. As a follow-up to his perception survey that supported his name change decision, he is currently studying 4,000 replies from another survey. Anyone can complete this survey which includes a question about the recent name change at http://www.mugsonmissouri.com/?View=guestsurvey.
# # #
Mugs Grill & Bar on Missouri (http://www.mugsonmissouri.com) owner Abe Moussa has worked in the restaurant industry since 1988, and has been a restaurant owner since 1998. The Mugs Grill & Bar on Missouri concept falls in the American Restaurant and Sports Bar category, winning Clearwater Best Wings and Clearwater Best Sports Bar votes. Expansion plans for his concept are underway with additional locations opening soon. For more information and to see a menu visit http://mugsonmissouri.com.
Sydney Bistro Restaurant, Bistro Lilly Announces Jazz Line Up for Sunday Winter Jazz Sessions
PRLog (Press Release) –
Jun 29, 2009 – Throughout July well known and much admired local jazz band, The Chris Long Trio, will be playing the venue in the Sydney CBD from 12 noon every Sunday. Owner of Bistro Lilly, Marc Thomson said “the first Sunday jazz event at Bistro Lilly went down as a real treat. The atmosphere combined with our new five course winter degustation and the raw sounds of one of our cities coolest jazz bands saw everyone with a huge smile on their face”.
The five course winter degustation has long been a Bistro Lilly specialty and goes for $65 or $98 with matching wines.
Jennifer Miller of the Lifestyle Food Channel describes Bistro Lilly as – “So French! So chic! Modern Australian food in an undoubtedly handsome setting”.
The Chris Long Trio will feature well known vocalist Jane Irving throughout July at Bistro Lilly.
Bistro Lilly is located in the Sydney CBD in the Observatory Tower at 168 Kent Street. Mr Thomson says “our first jazz sessions were a complete sell out so bookings are essential.”
For bookings visit http://www.BistroLilly.com.au or call reservations on (02) 9252 1116
The five course winter degustation has long been a Bistro Lilly specialty and goes for $65 or $98 with matching wines.
Jennifer Miller of the Lifestyle Food Channel describes Bistro Lilly as – “So French! So chic! Modern Australian food in an undoubtedly handsome setting”.
The Chris Long Trio will feature well known vocalist Jane Irving throughout July at Bistro Lilly.
Bistro Lilly is located in the Sydney CBD in the Observatory Tower at 168 Kent Street. Mr Thomson says “our first jazz sessions were a complete sell out so bookings are essential.”
For bookings visit http://www.BistroLilly.com.au or call reservations on (02) 9252 1116
# # #
Bistro Lilly is a sophisticated award winning restaurant located in the Prestigious Observatory Tower building in Sydney's historic Rocks.
Monday, June 29, 2009
New celebrity chef at Newark Showground
PRLog (Press Release) –
Jun 29, 2009 – Deep in the heart of Newark Showground’s professional catering kitchens, a chef is hard at work, stirring bubbling pans, chopping fresh herbs, striving for perfection.
Focused on honing his latest recipe, Richard Morton, head chef at the Showground, is Boundary Sound’s resident celebrity chef and is preparing for his next radio appearance.
Passionate about cooking, Richard says,
“I was initially approached by Boundary Sound with a request to appear on Paul Walker’s Sunday programme and demonstrate to listeners how easy it is to make delicious, home-cooked meals.”
He smiles and continues,
“But I’ve never harboured any secret desires to become a celebrity chef!
“However, I do love the idea of passing on some of my favourite traditional English recipes and encouraging people to try them for themselves.”
Richard has been cooking for nearly 30 years and has been head chef at Newark Showground for 12 years, leading a dedicated team of three chefs.
He continues,
“We work very closely with local suppliers to ensure we have the freshest local produce available and I think this is key to cooking successfully.
“At Newark Showground I’ve catered for over 1,500 people at once and I’ve cooked intimate gourmet meals for six. If you have good ingredients then I think half the battle is over. After that, you just need to add some cooking passion.”
And with that comment, Richard turns to continue working on his next recipe for the show.
You can listen to Richard demonstrating his latest recipes on Boundary Sound (102.6fm) with Paul Walker from 11am until 1pm on Sundays. Richard’s recipes can be downloaded from the Boundary Sound website forum.
…/ends
For more information, contact:
Paul Lillicrap - cedric@newarkshowground.com
Newark and Nottingham Agricultural Society
Tel: 01636 705 796
www.newarkshowground.com
ABOUT THE NEWARK SHOWGROUND
The Newark Showground offers one of the most sought after venues in the country providing a convenient venue for a multiple of uses. Set in over 80 acres of fully serviced flat fenced land crossed by metalled roads and serviced by mains electricity and water. With seven acres of covered space, in 11 separate halls, they are able to cater for most occasions, from small business meetings, weddings, conferences and product launches to large outdoor fairs and exhibitions.
The Showground is also unique in that it has a dedicated in-house catering department which sources and serves locally produced food.
Focused on honing his latest recipe, Richard Morton, head chef at the Showground, is Boundary Sound’s resident celebrity chef and is preparing for his next radio appearance.
Passionate about cooking, Richard says,
“I was initially approached by Boundary Sound with a request to appear on Paul Walker’s Sunday programme and demonstrate to listeners how easy it is to make delicious, home-cooked meals.”
He smiles and continues,
“But I’ve never harboured any secret desires to become a celebrity chef!
“However, I do love the idea of passing on some of my favourite traditional English recipes and encouraging people to try them for themselves.”
Richard has been cooking for nearly 30 years and has been head chef at Newark Showground for 12 years, leading a dedicated team of three chefs.
He continues,
“We work very closely with local suppliers to ensure we have the freshest local produce available and I think this is key to cooking successfully.
“At Newark Showground I’ve catered for over 1,500 people at once and I’ve cooked intimate gourmet meals for six. If you have good ingredients then I think half the battle is over. After that, you just need to add some cooking passion.”
And with that comment, Richard turns to continue working on his next recipe for the show.
You can listen to Richard demonstrating his latest recipes on Boundary Sound (102.6fm) with Paul Walker from 11am until 1pm on Sundays. Richard’s recipes can be downloaded from the Boundary Sound website forum.
…/ends
For more information, contact:
Paul Lillicrap - cedric@newarkshowground.com
Newark and Nottingham Agricultural Society
Tel: 01636 705 796
www.newarkshowground.com
ABOUT THE NEWARK SHOWGROUND
The Newark Showground offers one of the most sought after venues in the country providing a convenient venue for a multiple of uses. Set in over 80 acres of fully serviced flat fenced land crossed by metalled roads and serviced by mains electricity and water. With seven acres of covered space, in 11 separate halls, they are able to cater for most occasions, from small business meetings, weddings, conferences and product launches to large outdoor fairs and exhibitions.
The Showground is also unique in that it has a dedicated in-house catering department which sources and serves locally produced food.
# # #
We can offer affordable and focused marketing solutions for your company. We can work as an extension to your existing marketing team, or on a consultancy / project-by-project basis.
Visit www.tailoredmarketingsolutions.com for more information.
Saturday, June 27, 2009
Premier Online City Guide, Oakville.com, Partners With RGCA To Promote The RBC Canadian Open 2009
PRLog (Press Release) –
Jun 27, 2009 – OAKVILLE, ONTARIO - Oakville.com recently announced that it will be partnering with the RCGA, Canada's leading golf association, to assist with promotion of the RBC Canadian Open. The golf event is scheduled to be held in Oakville from July 20 through July 26, and will attract some of the top golfing talent in the world.
Oakville, Ontario is very proud to host the RBC Canadian Open. As the leading city guide for Oakville, Oakville.com is assisting with many of the event's promotional concerns, as well as helping interested golf spectators and players explore the many comfortable Oakville hotels.
Visitors attending the RBC Canadian Open will no doubt find the website very useful for finding Oakville restaurants as well; Oakville.com is the most comprehensive guide available for anyone visiting the area. The RBC Canadian Open 2009 will also be broadcast live on the Oakville.com website. For added convenience, on its RBC Canadian Open page, Oakville.com will feature user-friendly maps for parking locations, a comprehensive schedule of events for the
week, ticket information, as well as photos and daily leader board scores throughout the event's duration.
Residents and guests alike will enjoy the RBC Canadian Open 2009. One of the most prestigious golf tournaments in Canada, the RBC Canadian Open has had many of today's top golfers as competitors. Tiger Woods once swept the entire North American Open circuit, including the RBC Canadian Open, and new talent frequently emerges on the RBC Canadian Open greens. It is one of the key tournaments for any serious golf fan looking to spot the champions of tomorrow. But it is also a fun event for the more casual golf watcher, or for a family looking for a way to enjoy the beautiful Oakville Ontario weather.
The RBC Canadian Open 2009 also marks the inaugural year of the Mike Weir Charity Classic. This unique pro-am event is scheduled for July 20 and will feature a variety of celebrities from sports, entertainment and music industries, along with premier PGA Tour players. Celebrities already scheduled include Kevin Costner, George Lopez, Tom Cochrane and more. As an exciting part of the tournament's lineup, the Mike Weir Charity Classic benefits the Mike Weir Foundation, which is dedicated to the advancement of emotional, educational and physical welfare of children. More information about the Mike Weir Charity Classic can be found at http://www.oakville.com/canadian-open-2009/charity-classic.
"Oakville.com is excited to share Oakville's treasures with visitors attending the RBC Canadian Open 2009. The website has long been a valuable resource, as many tourists visiting Oakville Ontario can attest. Even first time homebuyers will find Oakville.com useful: there are real estate listings and purchase information available with only a few mouse clicks," says Richard Douglas, President of Oakville.com. (http://www.oakville.com)
The information available isn't just for visitors. Those who live in Oakville can rely upon the website for interesting articles, classifieds, and job listings. The Oakville restaurants guide has helped many discover new favorite eateries, and events calendars have helped many residents enjoy their town to the fullest. There are also a myriad of classifieds, where businesses and services can get listed and make themselves available to potential clients. Through the user-friendly website, Oakville residents have access to a convenient online listing of the best businesses in their area. Oakville.com also offers news from Oakville Ontario.
Oakville.com is updated daily, keeping all content accurate and ensuring no Oakville event is missed. It is hardly surprising that the website is the busiest Oakville guide, with more than 1,000 visitors per day adding up to over 30,000 visitors each month. Usually, these visitors are looking for a particular business or service within Oakville, including Oakville hotels. But many of these site visitors are residents looking for a nearby movie theatre or an interesting place to take their kids. They may even be hunting for a new job.
Oakville.com's work with the RCGA is expected to ease access for new visitors and residents to the RBC Canadian Open 2009. The online streaming video from the tournament is also expected to help bring golf to many more Canadians. The addition of RBC Canadian Open information to the existing Oakville.com website is set to make this year's tournament a truly great event.
Oakville, Ontario is very proud to host the RBC Canadian Open. As the leading city guide for Oakville, Oakville.com is assisting with many of the event's promotional concerns, as well as helping interested golf spectators and players explore the many comfortable Oakville hotels.
Visitors attending the RBC Canadian Open will no doubt find the website very useful for finding Oakville restaurants as well; Oakville.com is the most comprehensive guide available for anyone visiting the area. The RBC Canadian Open 2009 will also be broadcast live on the Oakville.com website. For added convenience, on its RBC Canadian Open page, Oakville.com will feature user-friendly maps for parking locations, a comprehensive schedule of events for the
week, ticket information, as well as photos and daily leader board scores throughout the event's duration.
Residents and guests alike will enjoy the RBC Canadian Open 2009. One of the most prestigious golf tournaments in Canada, the RBC Canadian Open has had many of today's top golfers as competitors. Tiger Woods once swept the entire North American Open circuit, including the RBC Canadian Open, and new talent frequently emerges on the RBC Canadian Open greens. It is one of the key tournaments for any serious golf fan looking to spot the champions of tomorrow. But it is also a fun event for the more casual golf watcher, or for a family looking for a way to enjoy the beautiful Oakville Ontario weather.
The RBC Canadian Open 2009 also marks the inaugural year of the Mike Weir Charity Classic. This unique pro-am event is scheduled for July 20 and will feature a variety of celebrities from sports, entertainment and music industries, along with premier PGA Tour players. Celebrities already scheduled include Kevin Costner, George Lopez, Tom Cochrane and more. As an exciting part of the tournament's lineup, the Mike Weir Charity Classic benefits the Mike Weir Foundation, which is dedicated to the advancement of emotional, educational and physical welfare of children. More information about the Mike Weir Charity Classic can be found at http://www.oakville.com/canadian-open-2009/charity-classic.
"Oakville.com is excited to share Oakville's treasures with visitors attending the RBC Canadian Open 2009. The website has long been a valuable resource, as many tourists visiting Oakville Ontario can attest. Even first time homebuyers will find Oakville.com useful: there are real estate listings and purchase information available with only a few mouse clicks," says Richard Douglas, President of Oakville.com. (http://www.oakville.com)
The information available isn't just for visitors. Those who live in Oakville can rely upon the website for interesting articles, classifieds, and job listings. The Oakville restaurants guide has helped many discover new favorite eateries, and events calendars have helped many residents enjoy their town to the fullest. There are also a myriad of classifieds, where businesses and services can get listed and make themselves available to potential clients. Through the user-friendly website, Oakville residents have access to a convenient online listing of the best businesses in their area. Oakville.com also offers news from Oakville Ontario.
Oakville.com is updated daily, keeping all content accurate and ensuring no Oakville event is missed. It is hardly surprising that the website is the busiest Oakville guide, with more than 1,000 visitors per day adding up to over 30,000 visitors each month. Usually, these visitors are looking for a particular business or service within Oakville, including Oakville hotels. But many of these site visitors are residents looking for a nearby movie theatre or an interesting place to take their kids. They may even be hunting for a new job.
Oakville.com's work with the RCGA is expected to ease access for new visitors and residents to the RBC Canadian Open 2009. The online streaming video from the tournament is also expected to help bring golf to many more Canadians. The addition of RBC Canadian Open information to the existing Oakville.com website is set to make this year's tournament a truly great event.
# # #
About Oakville.com:
Oakville.com is the leading city guide for Oakville Ontario (http://www.oakville.com) Featuring restaurant, hotel, and real estate listings along with news, city information, events, and a business directory, Oakville.com is the premier source of information for residents and visitors alike.
Friday, June 26, 2009
Chef Recruitment Agency New HR Solutions
PRLog (Press Release) –
Jun 26, 2009 – Managing Consultant Simon Stead will be based at the Accrington offices of Cummins Mellor Recruitment and will provide an expert, flexible, cost effective HR service. With over 20 years of HR experience in some of the largest and most challenging commercial environments Simon is well qualified to deliver practical HR solutions to business problems. Solutions InStead’s main focus will be on HR Outsourcing, Performance Management Solutions and Dispute Resolution.
Richard Mellor (Managing director of Cummins Mellor) comments:
“We are passionate about the “people business” and so is Simon, together we can realise our dream of satisfying any recruitment/ HR need that our clients may have.”
Cummins Mellor specialise in jobs in the North West of England particularly specialising in jobs in Blackburn, Accrington, Rochdale. Nationally, they specialise in hospitality, chef, management jobs through their dedicated site http://www.chefsjobsuk.co.uk. Set up in 1990, Cummins Mellor and Chefswhich supplies all types of chefs including head and sous chefs and management staff up and down the length of the UK on a temporary and permanent basis and now employs 26 full-time staff.
In this Chef jobs arm of Cummins Mellor, the Permanent and Temporary Consultants are all ex - industry professionals who really understand what it's like working in a busy kitchen or catering operation. From Hotel General Manager positions to catering staff their consultants can find the job that suits the right candidate ensuring both employer and employee are more than satisfied. They also use a proactive professional approach on each of the candidates needs ensuring a CV is only forwarded to the kind of establishments the candidate would want to work in.
View out CV tips and interview tips pages for advice on how to improve your CV and interview techniques. From Hotel General Manager positions to relief chefs Cummins Mellor can help you work in the field that you want to.
Cummins Mellor's Consultants are available at any time to chat about your career progression and will take the time to understand what's important to you and what you are ultimately looking for.
For further information on the services of Cummins Mellor and ChefJobsUK, visit http://www.cummins-mellor.co.uk/ and http://www.chefsjobsuk.co.uk
Richard Mellor (Managing director of Cummins Mellor) comments:
“We are passionate about the “people business” and so is Simon, together we can realise our dream of satisfying any recruitment/ HR need that our clients may have.”
Cummins Mellor specialise in jobs in the North West of England particularly specialising in jobs in Blackburn, Accrington, Rochdale. Nationally, they specialise in hospitality, chef, management jobs through their dedicated site http://www.chefsjobsuk.co.uk. Set up in 1990, Cummins Mellor and Chefswhich supplies all types of chefs including head and sous chefs and management staff up and down the length of the UK on a temporary and permanent basis and now employs 26 full-time staff.
In this Chef jobs arm of Cummins Mellor, the Permanent and Temporary Consultants are all ex - industry professionals who really understand what it's like working in a busy kitchen or catering operation. From Hotel General Manager positions to catering staff their consultants can find the job that suits the right candidate ensuring both employer and employee are more than satisfied. They also use a proactive professional approach on each of the candidates needs ensuring a CV is only forwarded to the kind of establishments the candidate would want to work in.
View out CV tips and interview tips pages for advice on how to improve your CV and interview techniques. From Hotel General Manager positions to relief chefs Cummins Mellor can help you work in the field that you want to.
Cummins Mellor's Consultants are available at any time to chat about your career progression and will take the time to understand what's important to you and what you are ultimately looking for.
For further information on the services of Cummins Mellor and ChefJobsUK, visit http://www.cummins-mellor.co.uk/ and http://www.chefsjobsuk.co.uk
# # #
ChefsJobsUK search and select chef jobs and offer chef recruitment solutions for many of the leading hotel and catering companies throughout the UK including restaurants.
Celebrate Oktoberfest in London - at the Bavarian Beerhouse!
PRLog (Press Release) –
Jun 26, 2009 – British Beer lovers no longer have to travel all the way to Munich to experience the famous Oktoberfest. For the sixth year in a row, the Bavarian Beerhouse in London is organising its own Oktoberfest, featuring Bavarian-style fun, entertainment and live music.
Kicking off on Thursday, 17th September 2009, this is an authentic slice of Oktoberfest action in the heart of the capital. For seven weeks the Bavarian Beerhouse will be transformed into a haven of beer, live entertainment and partying.
Massive pork shanks and Stein glasses of German beers will be served by dirndl-clad waitresses. Guests will be encouraged to dance on the benches. Live musicians are flown in specially from Bavaria, bringing their guitars, accordions and Lederhosen. The band line-up is as follows:
Schoenebecker Herzbuben, 17th – 19th September 2009
Iza & Helmut, 23th – 26th September 2009
Tommy & Timo, 30th September – 3rd October 2009
Die jungen Gamsspitz Buam, 7th – 10th October 2009
Gaudiblosn, 14th - 17th October 2009
Zillertal Sound, 21st -24th October 2009
Bergvagabunden, 28th - 31st October 2009
The Bavarian Beerhouse’s General Manager, Diana Lehmann said: “Everybody who’s been to the Oktoberfest in Munich tells me how much they loved it. Now they can celebrate Oktoberfest in London in an authentic Bavarian atmosphere. Partying Bavarian-style means people are really letting their hair down and enjoying themselves.”
- Ends -
Notes to editors
For further information, or for photographs, please contact Andrea Krug, tel. 07740 245 867, email: bavarian-beerhouse@krugcomms.com.
For further information about the Bavarian Beerhouse, please go to www.bavarian-beerhouse.com.
The Bavarian Beerhouse is at 190 City Road, London EC1V 2QH. The nearest tube station is Old Street (Exit 8). For reservations email reservation@bavarian-beerhouse.co.uk or call +44 (0)844 330 2005.
Oktoberfest takes place at the Bavarian Beerhouse from Thursday, 17th September until Saturday, 31st October 2009, with live entertainment every Wednesday, Thursday, Friday and Saturday evening. Tickets are £12.90 per person, which includes one Stein (equivalent to two pints of beer) and live entertainment (from 7.30pm). All Tickets need to be pre-booked.
About Bavarian Beerhouse Ltd.
As the UK’s only authentic German/Bavarian restaurant, the Bavarian Beerhouse offers a wide selection of German beers, hearty Bavarian food and entertainment in a rustic beer-cellar environment. Opened in January 2006, the restaurant and bar on City Road in Islington, London, has quickly become popular with residents and the City crowd alike, who enjoy the genuine beer-hall ambience and table service provided by charming waitresses in traditional Bavarian 'Dirndl' dresses. In addition to its restaurant, Bavarian Beerhouse Ltd runs a fully equipped catering unit bringing “Oktoberfest” to business parks, corporate companies and private functions all over England, Scotland and Wales.
Bavarian Beerhouse Ltd. is expanding and offering franchise opportunities across the UK and Ireland via its newly established company, Bavarian Beerhouse Franchise Ltd.
Kicking off on Thursday, 17th September 2009, this is an authentic slice of Oktoberfest action in the heart of the capital. For seven weeks the Bavarian Beerhouse will be transformed into a haven of beer, live entertainment and partying.
Massive pork shanks and Stein glasses of German beers will be served by dirndl-clad waitresses. Guests will be encouraged to dance on the benches. Live musicians are flown in specially from Bavaria, bringing their guitars, accordions and Lederhosen. The band line-up is as follows:
Schoenebecker Herzbuben, 17th – 19th September 2009
Iza & Helmut, 23th – 26th September 2009
Tommy & Timo, 30th September – 3rd October 2009
Die jungen Gamsspitz Buam, 7th – 10th October 2009
Gaudiblosn, 14th - 17th October 2009
Zillertal Sound, 21st -24th October 2009
Bergvagabunden, 28th - 31st October 2009
The Bavarian Beerhouse’s General Manager, Diana Lehmann said: “Everybody who’s been to the Oktoberfest in Munich tells me how much they loved it. Now they can celebrate Oktoberfest in London in an authentic Bavarian atmosphere. Partying Bavarian-style means people are really letting their hair down and enjoying themselves.”
- Ends -
Notes to editors
For further information, or for photographs, please contact Andrea Krug, tel. 07740 245 867, email: bavarian-beerhouse@krugcomms.com.
For further information about the Bavarian Beerhouse, please go to www.bavarian-beerhouse.com.
The Bavarian Beerhouse is at 190 City Road, London EC1V 2QH. The nearest tube station is Old Street (Exit 8). For reservations email reservation@bavarian-beerhouse.co.uk or call +44 (0)844 330 2005.
Oktoberfest takes place at the Bavarian Beerhouse from Thursday, 17th September until Saturday, 31st October 2009, with live entertainment every Wednesday, Thursday, Friday and Saturday evening. Tickets are £12.90 per person, which includes one Stein (equivalent to two pints of beer) and live entertainment (from 7.30pm). All Tickets need to be pre-booked.
About Bavarian Beerhouse Ltd.
As the UK’s only authentic German/Bavarian restaurant, the Bavarian Beerhouse offers a wide selection of German beers, hearty Bavarian food and entertainment in a rustic beer-cellar environment. Opened in January 2006, the restaurant and bar on City Road in Islington, London, has quickly become popular with residents and the City crowd alike, who enjoy the genuine beer-hall ambience and table service provided by charming waitresses in traditional Bavarian 'Dirndl' dresses. In addition to its restaurant, Bavarian Beerhouse Ltd runs a fully equipped catering unit bringing “Oktoberfest” to business parks, corporate companies and private functions all over England, Scotland and Wales.
Bavarian Beerhouse Ltd. is expanding and offering franchise opportunities across the UK and Ireland via its newly established company, Bavarian Beerhouse Franchise Ltd.
# # #
The Bavarian Beerhouse is the UK’s only authentic German/Bavarian restaurant, offering a wide selection of German beers, hearty Bavarian food and entertainment in a rustic beer-cellar environment. Based near London's Old Street (Exit 8).
Thursday, June 25, 2009
Café Essentials Product Line Rolls Out A Brand New Look
PRLog (Press Release) –
Jun 25, 2009 – Café Essentials is excited to announce the rollout of new packaging materials and its new “look”. Currently packaged in 6.5 lb. one gallon jars and 25 lb. bulk, the change to 3.5 lb. poly bags and 25 lb. bulk has been taking place during 2009.
The new bags offer several advantages including a more compact shipping and pallet cube, a smaller case size that uses less cardboard and a new look that is inspired by an Italian Tuscan villa color scheme; the color scheme is very “coffeehouse”. As a result, the new packaging offers a smaller carbon footprint and is more eco-friendly all around.
Café Essentials line includes 21 different flavor profiles from all around the world that offers more taste and fewer calories per cup. Café Essentials not only offers value but the beverages in general have a strong and distinct taste profile that is winning over the competition.
Most competitors products have to be made with milk increasing the cost for shop owners, which in turn is extended to the consumer. Café Essentials is designed to deliver a great tasting beverage when made with water, which not only saves on the milk cost but also provides an increased value to the shop owner’s bottom line.
The new bags offer several advantages including a more compact shipping and pallet cube, a smaller case size that uses less cardboard and a new look that is inspired by an Italian Tuscan villa color scheme; the color scheme is very “coffeehouse”. As a result, the new packaging offers a smaller carbon footprint and is more eco-friendly all around.
Café Essentials line includes 21 different flavor profiles from all around the world that offers more taste and fewer calories per cup. Café Essentials not only offers value but the beverages in general have a strong and distinct taste profile that is winning over the competition.
Most competitors products have to be made with milk increasing the cost for shop owners, which in turn is extended to the consumer. Café Essentials is designed to deliver a great tasting beverage when made with water, which not only saves on the milk cost but also provides an increased value to the shop owner’s bottom line.
# # #
Café Essentials is manufactured by Dr. Smoothie Brands, the leader in health and nutrition developing products that exceed expectations with higher levels of quality that are evident in all products manufactured and distributed on a national and international level. Product lines include 100% Crushed™ whole fruit smoothie purees, coffee house style healthy specialty beverages as well as whole food and vegan nutrition bars and meal supplements, Smoothie-Ceuticals™ nutritional supplements, Amino Hydrate® sports hydration, Amino Repair® collagen for sports injury healing and Fresh Face™ collagen skin, hair & nail treatment.
For additional information on any of Dr. Smoothie Brands’ fine products please call Ron Garrett, Marketing & Creative Director at 714-449-9787 x 133 or www.drsmoothiebrands.com.
Wednesday, June 24, 2009
Company Taking A Stand Against Low Quality Food
PRLog (Press Release) –
Jun 24, 2009 – Jay and Yolanda started Affordable Food Network for the exact reasons of Wilson and Walton. As far as we know, Affordable Food Network is the only African American owned Meat and Seafood Company in America. Affordable Food Network was created due to Hurricane Ike, the hurricane that hit the southeast coast line of Texas and Louisiana. During their evacuation to Memphis, Tennessee Jay Sumlin’s birth place, Mr. & Mrs. Sumlin found the food quality both poor and expensive. This food quality was unlike the meat and seafood quality that they are accustomed too in Kemah and Katy, Texas where they live.
Jay took a job selling meats door to door from a truck with a freezer on the back. After a few months of working in the meat industry Jay began to understand how the meat business worked. “This is very different from my husband’s background,” says his wife Yolanda. “Jay has spent most of his professional career in finance,” stated Yolanda Sumlin. Mrs. Sumlin went on to say “My husband and I took a great interest in caring about food quality not only for ourselves but about all American Families. I would like to point out that food qualities in low income areas are terrible. The cost is much higher and the food quality is much poorer, if I did not witness this myself I would not have believed that something like this could happen in America.”
“This is not about race this is about families, American Families and I will not be silenced until this problem is rectified,” says Yolanda Sumlin. I have joined my husband in this mission and that is why we opened our company to ensure that families can get kosher meat and seafood at a low prices. We have two plants one of which is located in Ocala, Florida ran by Jan Costa and his wife Leslie and the second in Jupiter, Florida also ran by the Costa’s. None of our meats or seafood are imported or exported. Many large companies are hurting our American Farmers because; they are buying a large volume of imported meats. “We are not putting profits in front of human life, to us it doesn’t make sense to do business like that,” says Jay Sumlin. “We care and we are not just talking about it we are doing something about it” says the Sumlin’s.
During the 2009 Presidential election the message that came clear was “to find a cause greater than your self.” This is the message that we have taken to heart. The USDA is doing all that it can to protect American Families and Farmers. However, it is the responsibilities of companies, employees and the consumers to report any irregularities regarding food safety and quality. We hear Congress and the sports commission talking about steroids and yet they say nothing about steroids being in our food supply. We talk more about obesity and poor health in regards to Americans. But do we consider what is being put into our meats and vegetables? If you do not this is foolish.
“We want people to love each other unconditionally and to help those in need. If we can encourage others to be apart of this movement the entire world would benefit and there would be no more need for wars,” says the Sumlin’s.
Jay took a job selling meats door to door from a truck with a freezer on the back. After a few months of working in the meat industry Jay began to understand how the meat business worked. “This is very different from my husband’s background,” says his wife Yolanda. “Jay has spent most of his professional career in finance,” stated Yolanda Sumlin. Mrs. Sumlin went on to say “My husband and I took a great interest in caring about food quality not only for ourselves but about all American Families. I would like to point out that food qualities in low income areas are terrible. The cost is much higher and the food quality is much poorer, if I did not witness this myself I would not have believed that something like this could happen in America.”
“This is not about race this is about families, American Families and I will not be silenced until this problem is rectified,” says Yolanda Sumlin. I have joined my husband in this mission and that is why we opened our company to ensure that families can get kosher meat and seafood at a low prices. We have two plants one of which is located in Ocala, Florida ran by Jan Costa and his wife Leslie and the second in Jupiter, Florida also ran by the Costa’s. None of our meats or seafood are imported or exported. Many large companies are hurting our American Farmers because; they are buying a large volume of imported meats. “We are not putting profits in front of human life, to us it doesn’t make sense to do business like that,” says Jay Sumlin. “We care and we are not just talking about it we are doing something about it” says the Sumlin’s.
During the 2009 Presidential election the message that came clear was “to find a cause greater than your self.” This is the message that we have taken to heart. The USDA is doing all that it can to protect American Families and Farmers. However, it is the responsibilities of companies, employees and the consumers to report any irregularities regarding food safety and quality. We hear Congress and the sports commission talking about steroids and yet they say nothing about steroids being in our food supply. We talk more about obesity and poor health in regards to Americans. But do we consider what is being put into our meats and vegetables? If you do not this is foolish.
“We want people to love each other unconditionally and to help those in need. If we can encourage others to be apart of this movement the entire world would benefit and there would be no more need for wars,” says the Sumlin’s.
# # #
Affordable Food Network is a company that cares more about The American Family then it does profits. If you want all natural meat and seafood without the high cost then your company is Affordable Food Network. Owned and managed by Jay and Yolanda Sumlin
Tuesday, June 23, 2009
The new SuperFast Thermapen™ has arrived
PRLog (Press Release) –
Jun 23, 2009 – The new SuperFast Thermapen™ has arrived
ETI Ltd is pleased to announce the introduction of the new SuperFast Thermapen thermometer. The thermometer is housed in a robust polycarbonate water resistant case and contains a Biomaster additive that inhibits bacteria growth. Simply pull out the foldaway, stainless steel penetration probe, to take rapid temperature measurements in under four seconds.
The large digital display gives a precise read-out of temperature over the range of -49.9 to 299.9°C with a 0.1°C or 1°C resolution and a high accuracy of ±0.4°C.
The new Thermapen has a long battery life of 1,500 hours continuous use. The instrument will automatically turn off when the probe is folded back into the side of the unit or after 10 minutes, if this feature is not required it can easily be disabled.
The SuperFast Thermapen is available in a choice of nine colours to help eliminate cross-contamination, and is competitively priced at just £46.00 excluding VAT and carriage.
For further information, contact ETI on 01903 202151 or visit www.etiltd.com to buy on-line.
- Ends -
173 words
ETI Ltd is pleased to announce the introduction of the new SuperFast Thermapen thermometer. The thermometer is housed in a robust polycarbonate water resistant case and contains a Biomaster additive that inhibits bacteria growth. Simply pull out the foldaway, stainless steel penetration probe, to take rapid temperature measurements in under four seconds.
The large digital display gives a precise read-out of temperature over the range of -49.9 to 299.9°C with a 0.1°C or 1°C resolution and a high accuracy of ±0.4°C.
The new Thermapen has a long battery life of 1,500 hours continuous use. The instrument will automatically turn off when the probe is folded back into the side of the unit or after 10 minutes, if this feature is not required it can easily be disabled.
The SuperFast Thermapen is available in a choice of nine colours to help eliminate cross-contamination, and is competitively priced at just £46.00 excluding VAT and carriage.
For further information, contact ETI on 01903 202151 or visit www.etiltd.com to buy on-line.
- Ends -
173 words
Top Stocks > Best Top Stocks to Buy in 2009 - Top Hot Picks Ready to Rise
PRLog (Press Release) –
Jun 22, 2009 – Top Stocks > Best Top Stocks to Buy in 2009 - Top Hot Picks Ready to Rise com
BY.- MomentumStockPick.com
To become successful in the stock market You have to be practical and realistic.
Profitable traders learn to adapt to different kinds of market conditions.
This Quarter you could have traded the following picks with the help of our Momentum Traders Method :
From 9.66 to 16.75 trading shares of a steel manufacturing
From 3.79 to 4.47 trading shares of a Chinese cellular phone designer
From 19.91 to 27.04 trading shares of a wall systems designer
From 2.04 to 2.86 trading shares of a pharmaceutical company
You Can Learn How to DO IT
Discover More at http://www.MomentumStockPick.com
BY.- MomentumStockPick.com
To become successful in the stock market You have to be practical and realistic.
Profitable traders learn to adapt to different kinds of market conditions.
This Quarter you could have traded the following picks with the help of our Momentum Traders Method :
From 9.66 to 16.75 trading shares of a steel manufacturing
From 3.79 to 4.47 trading shares of a Chinese cellular phone designer
From 19.91 to 27.04 trading shares of a wall systems designer
From 2.04 to 2.86 trading shares of a pharmaceutical company
You Can Learn How to DO IT
Discover More at http://www.MomentumStockPick.com
# # #
Momentum Stock Pick helps stock traders and investors take advantage of practical stock trading opportunities every day at http://www.MomentumStockPick.com
Monday, June 22, 2009
Approval Rating Soars For Rapid Capital Funding's Merchant Cash Advance
PRLog (Press Release) –
Jun 22, 2009 – Rapid Capital Funding, a business loan alternative provider, is pleased to announce that its customer approval ratings rose in the first quarter of 2009, thanks to the company's innovative merchant cash advance programs for small- and medium-sized businesses. In addition, the company reports triple-digit growth since the start of the current recession in December 2007.
"The economy has been hard on small businesses," says Yanina Shoykhet, of Rapid Capital Funding. "With a merchant cash advance, we can get small business owners who accept Visa and MasterCard the cash they need quickly, and without the delays typically associated with Small Business Administration loans or bank loans." Shoykhet says that about 75% of small business owners who take one merchant cash advance return for a second advance once their first loan alternative is repaid.
For some business owners, a merchant cash advance is the only source of external funding they can find right now. "Even businesses with good credit are being turned down for bank loans because the banks are so averse to risk," says Shoykhet. "Rapid Capital Funding fills a niche that other lenders simply aren't willing to enter in this economy."
With a merchant cash advance, business owners agree to sell a small portion of their future credit card transactions in exchange for cash. As customers make credit card purchases, a portion of the sale goes to repay the advance, and the rest is returned to the merchant. "Business owners can get funding for everything from business expansion to cash for emergency expenses," says Shoykhet. Merchant cash advances are particularly attractive to restaurants, retailers, gas stations, dry cleaners and other small businesses where 80% or more of the business' daily transactions involve a credit or debit card payment.
Shoykhet points out that Rapid Capital Funding assesses each applicant individually, rather than relying on industry data to make its approval decisions. "Our executives all have experience running and managing small and medium sized businesses, which gives them a unique perspective on how these businesses operate," says Shoykhet. "We look at each applicant's circumstances on a case-by-case basis because many small businesses can be highly successful, even when their overall industry isn't performing well."
"The economy has been hard on small businesses," says Yanina Shoykhet, of Rapid Capital Funding. "With a merchant cash advance, we can get small business owners who accept Visa and MasterCard the cash they need quickly, and without the delays typically associated with Small Business Administration loans or bank loans." Shoykhet says that about 75% of small business owners who take one merchant cash advance return for a second advance once their first loan alternative is repaid.
For some business owners, a merchant cash advance is the only source of external funding they can find right now. "Even businesses with good credit are being turned down for bank loans because the banks are so averse to risk," says Shoykhet. "Rapid Capital Funding fills a niche that other lenders simply aren't willing to enter in this economy."
With a merchant cash advance, business owners agree to sell a small portion of their future credit card transactions in exchange for cash. As customers make credit card purchases, a portion of the sale goes to repay the advance, and the rest is returned to the merchant. "Business owners can get funding for everything from business expansion to cash for emergency expenses," says Shoykhet. Merchant cash advances are particularly attractive to restaurants, retailers, gas stations, dry cleaners and other small businesses where 80% or more of the business' daily transactions involve a credit or debit card payment.
Shoykhet points out that Rapid Capital Funding assesses each applicant individually, rather than relying on industry data to make its approval decisions. "Our executives all have experience running and managing small and medium sized businesses, which gives them a unique perspective on how these businesses operate," says Shoykhet. "We look at each applicant's circumstances on a case-by-case basis because many small businesses can be highly successful, even when their overall industry isn't performing well."
# # #
Rapid Capital Funding is a boutique business cash advance provider located at 2500 East Hallandale Beach Boulevard, in Hallandale Beach, FL and offers business cash advances of up to $250,000 to qualified merchants throughout the United States. Rapid Capital Funding has partnered with North American Bancard to provide transaction processing services, and can provide cash to most qualified applicants within 72 hours of receiving a business cash advance request. Rapid Capital Funding can be found on the Web at http://www.rapidcapitalfunding.com. The company can also be reached by phone at (888) 702-2748.
Saturday, June 20, 2009
'Memories of Santorini' by Patrick Treacy
PRLog (Press Release) –
Jun 20, 2009 – Let me take you out from the city of Athens, across the darkening waters of the Aegean to the beautiful volcanic isle of Santorini. And sit with me for a while by the old stone quay as the last church bell peals from the cliffs above and the orange melting sun tries once more to set the surface of the sea afire. Stay with me, as the lonely seagulls, swoop and cry, and I try to remember my way back along those sprawling hillsides to a little taverna I visited many years ago. As the sun sets, we ascend the cobbled steps, 587 in all, which weave their way up the face of the red hill to reach the whitewashed hill town of Thera. From here, we pass the houses, where the old men once sat and gossiped away the long evenings of summer and look for the little back road that snakes its way to the little village of Akrotiri. Let us linger awhile, as the air is still hot and listen to some distant kantathes music being carried in the evening air and savour once again that sweet smell of myrtle and eucalyptus, while the haze around my memory clears. After all it has been, as the Greeks wo. As the sun sets, we ascend the cobbled steps, 587 in all, which weave their way up the face of the red hill to reach the whitewashed hill town of Thera. From here, we pass the houses, where the old men once sat and gossiped away the long evenings of summer and look for the little back road that snakes its way to the little village of Akrotiri. Let us linger awhile, as the air is still hot and listen to some distant kantathes music being carried in the evening air and savour once again that sweet smell of myrtle and eucalyptus, while the haze around my memory clears. After all it has been, as the Greeks would say, ‘kronia polla’, many many years.
She’s probably married in some northern town in Denmark, but she alone could help us to find the way to that little restaurant. You know, it’s only seems like yesterday that we both stepped through that open door into the courtyard of these memories. And all been said, the village of Akrotiri is remote, probably the capital village of that part of Greece that no package tourist ever sees, or would wish ever to return if they had savoured the service in that little taverna. The building, I remember consisted of a string of old buildings opening onto the courtyard, not very romantic and a far cry from the philoloyika kafeneia (literary cafes) of Syntagma Square, where writers and actors were wont to gather in the evenings and sip some ouzos. I remember the green creepers on the flaking white walls and how I felt awkward about having farm animals wandering in the courtyard, but we were hungry then and not inclined to ask questions. There was a long wooden table placed under a pomegranate tree at which a half a dozen locals were eating from platters laden with magaritsa, mousakka and salad. The sweet smell of cooking filled the night air and to our hungry eyes the meal was a banquet. A squeaking metal fan with three and a half blades provided the only background sound but we were tired from searching the smaller streets for food and not seeking more traditional melodies. I remember how the locals stopped eating when we arrived and watched us in silence as we took off our backpacks and waited by the doorway. An old woman, dressed in black, politely shooed away the animals away but left us standing where we were, seemingly unwilling to give us a table. We nodded across at her, even smiled politely, but she just muttered some words under her breath and then rudely walked away.
Where is Trine now?
I had never been left unattended in a restaurant on the island before and I was surprised how unsettling and undignified the feeling was. We were hungry and despite our best efforts, our eyes wandered into hunter mode and occasionally were wont to settle on the table with the food. When we stared too long, the other customers looked resentful and they also turned away. From time to time, I even felt these sons of Socrates even giggled amongst themselves, until eventually an old man with an upturned moustache threw his hands in the air and said, "Ti na kanoume!". (What can we do!)
After about twenty more minutes we became impatient, and felt obliged to take it upon ourselves to sit with the others at the table and order a bottle of wine. The old woman came back, moving with those sort of shuffling steps that would instantly deny her promotion anywhere else. For a long time, she stood in silence, studying us with those kind of unswerving eyes that can look deep inside your soul, but she still made no effort to provide us with a meal.
"Retsina!" I declared, getting rather annoyed with the lack of service and striking the wooden table in defiance. An instant hush descended on the gathering and many mouths opened in anticipation of what was going to happen next.
"And Magaritsa!" I continued.
I glanced at Trine, all the time wondering why the old woman was so unwilling to serve us. The hush in the courtyard reigned supreme until a small man in a neatly pressed white shirt got up from his chair and spoke to the old woman. He talked gently, all the time retaining eye contact with her, as if he was eager to see her response. The old woman slowly smiled, cackled something aloud about foreigners and then went back inside to the kitchen. She returned a few moments later with a bottle of retsina and a large platter of food. A young girl appeared with a large jug of water and glasses and placed them on the table. There was something likeable about the old gentleman and I thanked him for his help. I also smiled at the other customers, hoping they would forgive my previous rudeness towards the old woman. The old man was eager to know if we came from Australia and the other guests wished us Kali orexi, the Greek words for ‘enjoy your meal’.
The young girl brought us more food and our feasting continued until there wasn’t an empty plate left on the table. She then went upstairs and returned with a small candle, which she lit and placed on our table. I watched its flickering flame and noticed how its golden glow fell upon the edges of Trine's face, its light raised our spirits, giving us a hormonal thirst for more retsina. I'm sure the fact that we were in love, enchanted with the turn of events and had all the time in the world also played a role. We inquired of the old gentleman during a gap in his conversation if he would get the owner to fetch us another bottle. The old woman reappeared, small beads of sweat gathering on her forehead and she put another bottle of retsina on the table. As the night progressed, she increasingly had the look of a tired barman who was anxious to please but was exhausted by the experience of carrying wine to tourists.
Soon it was past midnight and time for us to make our way back to our hostel in the village of Thera. A thousand stars glinted in the night sky as I reached for my credit card and went over to the half-open kitchen door to pay for our meal. In the glimmer of the moon the old woman took my credit card and studied it under its light. She examined it for a long while, her eyes wide open and I could see from her response that she was unsure of what to do next. I waited quietly, as she went back along the courtyard and gave it to the guests at the table. In the dusky light, they passed it around from person to person, before it eventually ended up with a younger man whom I had not noticed before. A sudden smile split his face in two and he started laughing heartily, before he turned to me and said.
"Mister Treacy, theese is not a restaurant, you have being eating and drinking with my family in our private house"
She’s probably married in some northern town in Denmark, but she alone could help us to find the way to that little restaurant. You know, it’s only seems like yesterday that we both stepped through that open door into the courtyard of these memories. And all been said, the village of Akrotiri is remote, probably the capital village of that part of Greece that no package tourist ever sees, or would wish ever to return if they had savoured the service in that little taverna. The building, I remember consisted of a string of old buildings opening onto the courtyard, not very romantic and a far cry from the philoloyika kafeneia (literary cafes) of Syntagma Square, where writers and actors were wont to gather in the evenings and sip some ouzos. I remember the green creepers on the flaking white walls and how I felt awkward about having farm animals wandering in the courtyard, but we were hungry then and not inclined to ask questions. There was a long wooden table placed under a pomegranate tree at which a half a dozen locals were eating from platters laden with magaritsa, mousakka and salad. The sweet smell of cooking filled the night air and to our hungry eyes the meal was a banquet. A squeaking metal fan with three and a half blades provided the only background sound but we were tired from searching the smaller streets for food and not seeking more traditional melodies. I remember how the locals stopped eating when we arrived and watched us in silence as we took off our backpacks and waited by the doorway. An old woman, dressed in black, politely shooed away the animals away but left us standing where we were, seemingly unwilling to give us a table. We nodded across at her, even smiled politely, but she just muttered some words under her breath and then rudely walked away.
Where is Trine now?
I had never been left unattended in a restaurant on the island before and I was surprised how unsettling and undignified the feeling was. We were hungry and despite our best efforts, our eyes wandered into hunter mode and occasionally were wont to settle on the table with the food. When we stared too long, the other customers looked resentful and they also turned away. From time to time, I even felt these sons of Socrates even giggled amongst themselves, until eventually an old man with an upturned moustache threw his hands in the air and said, "Ti na kanoume!". (What can we do!)
After about twenty more minutes we became impatient, and felt obliged to take it upon ourselves to sit with the others at the table and order a bottle of wine. The old woman came back, moving with those sort of shuffling steps that would instantly deny her promotion anywhere else. For a long time, she stood in silence, studying us with those kind of unswerving eyes that can look deep inside your soul, but she still made no effort to provide us with a meal.
"Retsina!" I declared, getting rather annoyed with the lack of service and striking the wooden table in defiance. An instant hush descended on the gathering and many mouths opened in anticipation of what was going to happen next.
"And Magaritsa!" I continued.
I glanced at Trine, all the time wondering why the old woman was so unwilling to serve us. The hush in the courtyard reigned supreme until a small man in a neatly pressed white shirt got up from his chair and spoke to the old woman. He talked gently, all the time retaining eye contact with her, as if he was eager to see her response. The old woman slowly smiled, cackled something aloud about foreigners and then went back inside to the kitchen. She returned a few moments later with a bottle of retsina and a large platter of food. A young girl appeared with a large jug of water and glasses and placed them on the table. There was something likeable about the old gentleman and I thanked him for his help. I also smiled at the other customers, hoping they would forgive my previous rudeness towards the old woman. The old man was eager to know if we came from Australia and the other guests wished us Kali orexi, the Greek words for ‘enjoy your meal’.
The young girl brought us more food and our feasting continued until there wasn’t an empty plate left on the table. She then went upstairs and returned with a small candle, which she lit and placed on our table. I watched its flickering flame and noticed how its golden glow fell upon the edges of Trine's face, its light raised our spirits, giving us a hormonal thirst for more retsina. I'm sure the fact that we were in love, enchanted with the turn of events and had all the time in the world also played a role. We inquired of the old gentleman during a gap in his conversation if he would get the owner to fetch us another bottle. The old woman reappeared, small beads of sweat gathering on her forehead and she put another bottle of retsina on the table. As the night progressed, she increasingly had the look of a tired barman who was anxious to please but was exhausted by the experience of carrying wine to tourists.
Soon it was past midnight and time for us to make our way back to our hostel in the village of Thera. A thousand stars glinted in the night sky as I reached for my credit card and went over to the half-open kitchen door to pay for our meal. In the glimmer of the moon the old woman took my credit card and studied it under its light. She examined it for a long while, her eyes wide open and I could see from her response that she was unsure of what to do next. I waited quietly, as she went back along the courtyard and gave it to the guests at the table. In the dusky light, they passed it around from person to person, before it eventually ended up with a younger man whom I had not noticed before. A sudden smile split his face in two and he started laughing heartily, before he turned to me and said.
"Mister Treacy, theese is not a restaurant, you have being eating and drinking with my family in our private house"
# # #
The author is a travel writer with Ireland's 'Social and Personal' Magazine and an invited video contributor to many travel websites including TripFilms, Backpacker magazine and National Geographic's 'Everyday Explorers'. See website www.patricktreacy.com
Blenz barista Philip Wang perseveres, pours his way to the podium in Las Vegas
PRLog (Press Release) –
Jun 19, 2009 – The Millrock Latte Art Competition is the marquis event of Coffee Fest, the premier North American coffee and tea tradeshow. Spectators and competitors alike gather to watch latte artists pour intricate designs of steamed milk into dark, creamy espresso to produce a perfectly balanced latte beverage.
The Millrock Latte Art Competition is a globally recognized latte art competition, and the most recent competition took place in Las Vegas this past weekend, June 12 through June 14. As a member of “Team BC”, sponsored by Blenz Coffee, Wang and fellow Blenz Batista Tony Tsai were flown to Las Vegas to compete in a field of 40 baristas representing the crème de la crème of latte artists from around the globe, each selected to participate by an expert jury based on their submitted sample photos and essays.
Wang and Tsai both poured well enough in Friday’s preliminary round to finish in the Top Ten. After Saturday’s competition, the results posted showed that Tsai and Wang had both been bumped, but after Wang showed the judges an error in their scoring tabulations, it was revealed that he had come in at 8th place, which allowed him to compete in Sunday’s Finals. On Sunday, Wang placed his bet on his signature rosetta pour, which first put him into a five-way tie for third place, then into a two-way tie for third, until finally, he was able to persevere under enormous pressure to emerge as the true third place finisher. “I was very nervous. I felt like all my energy was drained after the competition, but I am happy now that I finished in 3rd place,” Wang said, “I hope I can bring back 1st place next time!”
The judges placed Nathan Black from Brothers K Coffee House in Evanston, IL in second place, and Chris Deferio of Carriage House Cafe in Ithaca, NY is the first place finisher.
Blenz baristas have built a very strong reputation at the Millrock Latte Art competition over the years. In 2007, Blenz Coffee’s director of training, Layla Osberg, earned two first place finishes at the Millrock Latte Art Competitions in Atlanta and in Seattle. Sunday’s trophy adds significantly to Blenz Coffee’s brand culture as a coffee chain offering world-class latte art.
------
For more information about Blenz The Canadian Coffee Company Ltd., please contact:
Linda Olsen, Communications Manager
Blenz The Canadian Coffee Company Ltd.
Suite 300 – 535 Thurlow Street, Vancouver, BC V6E 3L2
Telephone: (604) 682-2995
Email: press2@blenz.com
Website: www.blenz.com
Follow us on Twitter at www.twitter.com/blenzcoffee
The Millrock Latte Art Competition is a globally recognized latte art competition, and the most recent competition took place in Las Vegas this past weekend, June 12 through June 14. As a member of “Team BC”, sponsored by Blenz Coffee, Wang and fellow Blenz Batista Tony Tsai were flown to Las Vegas to compete in a field of 40 baristas representing the crème de la crème of latte artists from around the globe, each selected to participate by an expert jury based on their submitted sample photos and essays.
Wang and Tsai both poured well enough in Friday’s preliminary round to finish in the Top Ten. After Saturday’s competition, the results posted showed that Tsai and Wang had both been bumped, but after Wang showed the judges an error in their scoring tabulations, it was revealed that he had come in at 8th place, which allowed him to compete in Sunday’s Finals. On Sunday, Wang placed his bet on his signature rosetta pour, which first put him into a five-way tie for third place, then into a two-way tie for third, until finally, he was able to persevere under enormous pressure to emerge as the true third place finisher. “I was very nervous. I felt like all my energy was drained after the competition, but I am happy now that I finished in 3rd place,” Wang said, “I hope I can bring back 1st place next time!”
The judges placed Nathan Black from Brothers K Coffee House in Evanston, IL in second place, and Chris Deferio of Carriage House Cafe in Ithaca, NY is the first place finisher.
Blenz baristas have built a very strong reputation at the Millrock Latte Art competition over the years. In 2007, Blenz Coffee’s director of training, Layla Osberg, earned two first place finishes at the Millrock Latte Art Competitions in Atlanta and in Seattle. Sunday’s trophy adds significantly to Blenz Coffee’s brand culture as a coffee chain offering world-class latte art.
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For more information about Blenz The Canadian Coffee Company Ltd., please contact:
Linda Olsen, Communications Manager
Blenz The Canadian Coffee Company Ltd.
Suite 300 – 535 Thurlow Street, Vancouver, BC V6E 3L2
Telephone: (604) 682-2995
Email: press2@blenz.com
Website: www.blenz.com
Follow us on Twitter at www.twitter.com/blenzcoffee
# # #
About Blenz The Canadian Coffee Company Ltd™
Blenz The Canadian Coffee Company Ltd is a premium retailer of handcrafted coffee, tea and other innovative and delicious specialty beverages. All of Blenz' beverages are made in-store from only the highest quality ingredients available. Blenz’ commitment to serving a great cup of coffee, providing an excellent customer experience, and providing world-class staff training, has fuelled Blenz' growth from its inception. Blenz operates a network of over 100 franchise locations in British Columbia, Japan, the United Arab Emirates, Kuwait and the Philippines.
Friday, June 19, 2009
Cotswolds Finest Country Hotel Quality And Price Helps Families Beat The Credit Crunch This Summer
PRLog (Press Release) –
Jun 19, 2009 – The Crown of Crucis, the quintessential Cotswolds Country House Hotel, is proving popular with families seeking a luxury break at reasonable prices in England this summer. It puts its success down to the warm welcome it extends to families with the focus on excellent customer service, quality and flexibility. See them at http://www.cotswoldcountryhotel.co.uk/
With more and more families opting to holiday in England in 2009, the popularity of this venue with guests is evidence of quality combined with reasonable prices. The Crucis Bar is quite simply the perfect village pub, the Crucis restaurant offers top quality selection of locally sourced, freshly cooked, produce, and the location is ideal, in fact the Cotswolds is renowned as being the top destination English holiday spot for overseas visitors on vacation in England.
Roaring log fires in the winter; strawberries and Cotswolds cream tea by the river in the summer; delicious, traditional, home-cooked food; fine, locally brewed real ales; a stunningly beautiful building dating from the 16th Century and, of course, good company combine to make all the ingredients needed for the perfect family holiday. Add to this a very well appointed 25-bedroom hotel annex, ample car parking and simply exquisite views across the river and meadows beyond, and you have the precise recipe for a relaxing and enjoyable venue.
“The recession means that people are opting to holiday in England and the Cotswolds is the No. 1 ranked tourist attraction for overseas visitors when coming to England, proof that it deserves its reputation,” says owner Dawn Calvert. “People at home recognise this, and when selecting a place to stay want good quality as they are very choosy about how they spend their holiday pounds if they are going to holiday at home.
“As a family business, we treat every guest individually, I think that’s the hallmark of our success over the years, as it takes time to build a reputation; we are continually striving to improve and I think our guests recognise and respect this.”
There are 25 well appointed bedrooms in the separate hotel annex that are well suited to leisure and business guests alike. All rooms are en-suite with bath and shower, and offer TV, coffee & tea making facilities and a writing desk. Most enjoy beautiful views across the trout stream and meadows beyond in a quiet location.
With twin, double and family rooms available, all set in peaceful Gloucestershire countryside, there's no better base for exploring the area after a restful night.
Nestling in the Cotswolds village of Ampney Crucis, this charming former 16th Century coaching inn is steeped in history. Set in grounds featuring the pretty Ampney Crucis trout stream with old English meadows, the original Cotswolds honey coloured limestone building makes for the perfect stay in the Cotswolds.
Guests can explore the pretty Cotswolds villages such as Chipping Campden, Bourton-on-the-Water and Stow-on-the-Wold. For the more adventurous, the Cities of Bath, Oxford, Stratford-upon-Avon and Bristol are all within one hour’s drive away. Nearby, the regency town of Cheltenham, home to The Cheltenham Gold Cup and Cheltenham Jazz Festival is packed with London style shops, wine bars and literary and arts activities. Blenheim Palace, The National Arboretum at Westonbirt, Cotswolds Water Park and the Cotswold Wildlife Park are some of the many attractions for all the family in the Cotswolds. http://www.cotswoldcountryhotel.co.uk/
E N D S
With more and more families opting to holiday in England in 2009, the popularity of this venue with guests is evidence of quality combined with reasonable prices. The Crucis Bar is quite simply the perfect village pub, the Crucis restaurant offers top quality selection of locally sourced, freshly cooked, produce, and the location is ideal, in fact the Cotswolds is renowned as being the top destination English holiday spot for overseas visitors on vacation in England.
Roaring log fires in the winter; strawberries and Cotswolds cream tea by the river in the summer; delicious, traditional, home-cooked food; fine, locally brewed real ales; a stunningly beautiful building dating from the 16th Century and, of course, good company combine to make all the ingredients needed for the perfect family holiday. Add to this a very well appointed 25-bedroom hotel annex, ample car parking and simply exquisite views across the river and meadows beyond, and you have the precise recipe for a relaxing and enjoyable venue.
“The recession means that people are opting to holiday in England and the Cotswolds is the No. 1 ranked tourist attraction for overseas visitors when coming to England, proof that it deserves its reputation,” says owner Dawn Calvert. “People at home recognise this, and when selecting a place to stay want good quality as they are very choosy about how they spend their holiday pounds if they are going to holiday at home.
“As a family business, we treat every guest individually, I think that’s the hallmark of our success over the years, as it takes time to build a reputation; we are continually striving to improve and I think our guests recognise and respect this.”
There are 25 well appointed bedrooms in the separate hotel annex that are well suited to leisure and business guests alike. All rooms are en-suite with bath and shower, and offer TV, coffee & tea making facilities and a writing desk. Most enjoy beautiful views across the trout stream and meadows beyond in a quiet location.
With twin, double and family rooms available, all set in peaceful Gloucestershire countryside, there's no better base for exploring the area after a restful night.
Nestling in the Cotswolds village of Ampney Crucis, this charming former 16th Century coaching inn is steeped in history. Set in grounds featuring the pretty Ampney Crucis trout stream with old English meadows, the original Cotswolds honey coloured limestone building makes for the perfect stay in the Cotswolds.
Guests can explore the pretty Cotswolds villages such as Chipping Campden, Bourton-on-the-Water and Stow-on-the-Wold. For the more adventurous, the Cities of Bath, Oxford, Stratford-upon-Avon and Bristol are all within one hour’s drive away. Nearby, the regency town of Cheltenham, home to The Cheltenham Gold Cup and Cheltenham Jazz Festival is packed with London style shops, wine bars and literary and arts activities. Blenheim Palace, The National Arboretum at Westonbirt, Cotswolds Water Park and the Cotswold Wildlife Park are some of the many attractions for all the family in the Cotswolds. http://www.cotswoldcountryhotel.co.uk/
E N D S
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The Crown of Crucis has all the convenience of a modern hotel, situated in a pretty Cotswold village in the heart of the Gloucestershire countryside. There are 25 comfortable bedrooms, 2 conference and function rooms and the hotel is licensed for civil weddings.
The Crown of Crucis is located on the A417 near Cirencester. Food is served all day in the traditional Cotswold pub with riverside garden. Children and pets are welcome and there is ample parking space. This Cotswolds country house award winning hotel is an AA Three Star Hotel and is also featured in the Good Pub Guide.
As a family run business, the Crown of Crucis Cotswold hotel offers a personal service and caters for people of all ages and tastes. For example, if a guest has a food allergy or any other individual preferences, the chefs in the kitchen will be pleased to adapt menus accordingly.
Wednesday, June 17, 2009
Pizza Patrón reports 3.4 percent sales increase in May
PRLog (Press Release) –
Jun 17, 2009 – Pizza Patrón, the premier Latin pizza brand, announced today system-wide comparable sales increased 3.4 percent in May, exceeding company expectations. The company was helped by strong sales of their new medium-sized AMIGO PIZZA™.
The AMIGO PIZZA™ was launched earlier this year under the banner “Un Amigo para Todos,” or “An Amigo for Everyone.” The campaign features three distinct “Choose Your Amigo” value options – one-topping $4, two or three toppings $5 and specialty pizzas for only $6 each.
“Strong sales performance in May tells us that customers in the markets we serve continue to make Pizza Patrón their choice for quality, value and convenience,” said Andrew Gamm, director of brand development for Pizza Patrón. “We are most proud when we can help turn an ordinary, everyday meal into a small celebration for families and friends, while keeping it easy on the pocketbook.”
Since 1986, Pizza Patrón has been celebrating the diversity of the Latin culture and lifestyle in its stores. While most companies merely market to Hispanics, the entire Pizza Patrón brand is centered on creating a unique experience that respects and honors the multifaceted traditions and heritage found within the Latin life.
Today, the company operates nearly 90 stores in six states and plans to have 750 stores nationwide within a decade. Approximately 93 percent of Pizza Patrón restaurants in the U.S. are owned and operated by franchisees.
The AMIGO PIZZA™ was launched earlier this year under the banner “Un Amigo para Todos,” or “An Amigo for Everyone.” The campaign features three distinct “Choose Your Amigo” value options – one-topping $4, two or three toppings $5 and specialty pizzas for only $6 each.
“Strong sales performance in May tells us that customers in the markets we serve continue to make Pizza Patrón their choice for quality, value and convenience,” said Andrew Gamm, director of brand development for Pizza Patrón. “We are most proud when we can help turn an ordinary, everyday meal into a small celebration for families and friends, while keeping it easy on the pocketbook.”
Since 1986, Pizza Patrón has been celebrating the diversity of the Latin culture and lifestyle in its stores. While most companies merely market to Hispanics, the entire Pizza Patrón brand is centered on creating a unique experience that respects and honors the multifaceted traditions and heritage found within the Latin life.
Today, the company operates nearly 90 stores in six states and plans to have 750 stores nationwide within a decade. Approximately 93 percent of Pizza Patrón restaurants in the U.S. are owned and operated by franchisees.
# # #
About Pizza Patrón - Pizza Patrón was founded by Antonio Swad in 1986. Since franchising began in March 2003, the brand has grown from four locations in Dallas to 89 locations in six states, with more than 40 additional stores under development. Pizza Patrón features festive, Latin-influenced pizza stores that are community-based in Spanish-speaking or predominately Hispanic neighborhoods. All pizza dough is made fresh throughout the evening; no preservatives are added or needed. The sauce is prepared fresh in the stores from crushed Roma tomatoes and marinated with a secret blend of herbs and spices. Only 100 percent mozzarella cheese is used on all pizzas. X-Large pizzas are offered at prices as low as $6 for cheese and one topping and $4 for the same medium AMIGO PIZZA™. An X-Large 'La Patrona' deluxe pizza with everything is priced as low as $8. For more information, visit http://www.pizzapatron.com/.
Chapel Hill Restaurant Group Retains Jennings for Social Media Marketing
PRLog (Press Release) –
Jun 17, 2009 – Chapel Hill, NC – The Chapel Hill Restaurant Group, owner of five Triangle area restaurants, has retained Jennings, the Chapel Hill-based marketing firm, to develop and execute a social media marketing plan on its behalf. The purpose of the program will be to engage loyal patrons of the Group’s restaurants via social media outlets, making it easier for customers to keep up-to-date on weekly specials, new menu offerings, special events, and community activities of the restaurants.
As a growing number of Americans use social media and online reviews to help them determine where to dine, using these platforms to communicate with loyal and potential customers is quickly becoming a trend within the industry. Social media sites such as Twitter, Facebook and YouTube are rapidly replacing conventional media as vehicles for marketing, promotions, buzz generation, overall branding, providing added value to guests and monitoring the restaurant’s reputation online.
Jennings currently maintains social media programs for several of its clients including the Chapel Hill Orange County Visitors Bureau. These programs are strategically driven and fully integrated with the client’s overall marketing communications plan. More information about Jennings available at http://www.jenningsco.com.
About Chapel Hill Restaurant Group
Chapel Hill Restaurant Group’s award winning restaurants include 411 West Italian Cafe, Spanky’s, 518 West Italian Café, Squid’s and Mez. It is dedicated to providing a quality dining experience for everyone who walks through its doors, and promises to provide quick friendly service, the freshest locally grown ingredients whenever possible, and a good value to every customer. Recently, Chapel Hill Restaurant Group was named the first Certified Green Plus Business by the Institute for Sustainable Development. In 2007, it was name Sustainable Business of the Year by the Foundation for a Sustainable Community. Previously, Chapel Hill Restaurant Group was named the 2006 Large Business of the Year by the Chapel Hill/Carrboro Chamber of Commerce. For more information about Chapel Hill Restaurant Group or any of its restaurants, go to http://www.ChapelHillRestaurantGroup.com.
As a growing number of Americans use social media and online reviews to help them determine where to dine, using these platforms to communicate with loyal and potential customers is quickly becoming a trend within the industry. Social media sites such as Twitter, Facebook and YouTube are rapidly replacing conventional media as vehicles for marketing, promotions, buzz generation, overall branding, providing added value to guests and monitoring the restaurant’s reputation online.
Jennings currently maintains social media programs for several of its clients including the Chapel Hill Orange County Visitors Bureau. These programs are strategically driven and fully integrated with the client’s overall marketing communications plan. More information about Jennings available at http://www.jenningsco.com.
About Chapel Hill Restaurant Group
Chapel Hill Restaurant Group’s award winning restaurants include 411 West Italian Cafe, Spanky’s, 518 West Italian Café, Squid’s and Mez. It is dedicated to providing a quality dining experience for everyone who walks through its doors, and promises to provide quick friendly service, the freshest locally grown ingredients whenever possible, and a good value to every customer. Recently, Chapel Hill Restaurant Group was named the first Certified Green Plus Business by the Institute for Sustainable Development. In 2007, it was name Sustainable Business of the Year by the Foundation for a Sustainable Community. Previously, Chapel Hill Restaurant Group was named the 2006 Large Business of the Year by the Chapel Hill/Carrboro Chamber of Commerce. For more information about Chapel Hill Restaurant Group or any of its restaurants, go to http://www.ChapelHillRestaurantGroup.com.
# # #
About Chapel Hill Restaurant Group
Chapel Hill Restaurant Group’s award winning restaurants include 411 West Italian Cafe, Spanky’s, 518 West Italian Café, Squid’s and Mez. It is dedicated to providing a quality dining experience for everyone who walks through its doors, and promises to provide quick friendly service, the freshest locally grown ingredients whenever possible, and a good value to every customer. Recently, Chapel Hill Restaurant Group was named the first Certified Green Plus Business by the Institute for Sustainable Development. In 2007, it was name Sustainable Business of the Year by the Foundation for a Sustainable Community. Previously, Chapel Hill Restaurant Group was named the 2006 Large Business of the Year by the Chapel Hill/Carrboro Chamber of Commerce. For more information about Chapel Hill Restaurant Group or any of its restaurants, go to http://www.ChapelHillRestaurantGroup.com.
Tuesday, June 16, 2009
Red Bank Caterers Available for any Occasion throughout Monmouth County
PRLog (Press Release) –
Jun 16, 2009 – Gaetano’s Restaurant has been serving Monmouth County’s finest Italian food for over 9 years. Now you can have all of their great food, in the convenience of your own home. Gaetano’s new Catering Menu has all of their signature dishes that has made them a Red Bank favorite.
Choose from Gaetano’s diverse selection of Appetizers(Rice Balls, Antipasto Platters, Stuffed Mushrooms, etc.), Salads(Spinach and Goat Cheese, Raspberry Baby Greens, etc.), Entrees(Roasted Stuffed Porkloin, Tilapia Oreganata, Chicken Saltimboca etc.) and of course Gaetano’s Homemade Pastas.
To view the full catering menu, click on the link below:
http://www.gaetanosredbank.com/red-bank-catering
Don’t see your favorite Gaetano’s specialty? Just give them a call and they can make it for you.
Gateano’s catering can be picked up at their restaurant in Red Bank, or delivered throughout Monmouth County for an additional charge. All catering items come in half tray (6-8 ppl) or full tray (14-18 ppl) sizes. Servers, serving utensils, trays, racks and Sternos are also available at an additional charge.
For more information on Gaetano’s of Red Bank please visit their website at:
http://www.gaetanosredbank.com/
Choose from Gaetano’s diverse selection of Appetizers(Rice Balls, Antipasto Platters, Stuffed Mushrooms, etc.), Salads(Spinach and Goat Cheese, Raspberry Baby Greens, etc.), Entrees(Roasted Stuffed Porkloin, Tilapia Oreganata, Chicken Saltimboca etc.) and of course Gaetano’s Homemade Pastas.
To view the full catering menu, click on the link below:
http://www.gaetanosredbank.com/red-bank-catering
Don’t see your favorite Gaetano’s specialty? Just give them a call and they can make it for you.
Gateano’s catering can be picked up at their restaurant in Red Bank, or delivered throughout Monmouth County for an additional charge. All catering items come in half tray (6-8 ppl) or full tray (14-18 ppl) sizes. Servers, serving utensils, trays, racks and Sternos are also available at an additional charge.
For more information on Gaetano’s of Red Bank please visit their website at:
http://www.gaetanosredbank.com/
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Gaetano's Restaurant in Red Bank, NJ, serving traditional Italian cuisine with homemade pastas and sauces. Our online market is available to ship pastas, sauces, herb infused olive oil and gift baskets nationwide
The Beehive Makes Bastille Day Musical History
PRLog (Press Release) –
Jun 16, 2009 – (Boston, MA) – The Beehive, the uber-hip award-winning restaurant and live music venue, named one of the Top 100 Jazz clubs in the world by Downbeat Magazine, will be making musical history during their 2nd Annual Bastille Day Celebration on July 14, 2009 from 5:00PM – 2:00AM.
The Boston, MA-based “The Beehive”, known for their world-class talent and musical innovation, will once again be pushing the envelope as they present a special reunion/tribute concert to the iconic and often controversial French singer-songwriter, musician, actor and director Serge Gainsbourg. While Gainsbourg passed away in 1991 his legacy has lived on as an icon, often referred to as one of the world’s most influential musicians, and has become part of the fabric of French-pop culture.
Performed for the first time ever in North America by “Gainsbourg Etcetera" - a musical collaboration of Gainsbourg’s wife Bambou Gainsbourg, son LuLu Gainsbourg and five of Gainsbourg’s former musicians including: Gary “Mr. La Javanaise" Georgett, Mike Rathke, Tony “Thunder” Smith, John Kumnick and Stan Harrison, this event is truly musical history in the making as the group performs renditions of Gainsbourg’s works and original arrangements by LuLu Gainsbourg.
“The impact that Gainsbourg had on not just French culture, or music culture, but on popular culture itself… is immeasurable. We’re honored to have been able to work with the incomparable Tony Smith, Bambou Gainsbourg, LuLu Gainsbourg and everyone involved to make this event happen. The event is truly about “La France Today” – these performers are not only world-class, but a strong representation of modern French pop culture,” Said Bertil Jean-Chronberg, General Manager of The Beehive and event organizer.
The event will be not only an all-star collaboration, but also a joint performance bringing in the contemporary French pop sensation ElodieO to the stage to both open the show and perform live with Gainsbourg Etcetera! ElodieO’s music has been described as an elegant mix of 60's Nico-esque pop
and 90's golden era trip-hop and down-tempo. Intermittent French Electro-Pop and Gainsbourg re-mixes will be provided by Christopher Muther Dj’ing for the event.
So as Boston becomes Paris for one night only, The Beehive will also feature casual-French inspired fare and specials via the restaurant, flowing champagne bubbles (with the most extensive champagne list in New England featured at The Beehive) and one of the most authentic and exclusive Bastille Day celebrations in the U.S.
Full dinner reservation guarantees you an “in” - Advanced tickets are only $25.00(USD) or a mere $10.00(USD) at the door if this event isn’t sold out by the time you are finished reading this! Call 617-423-0069 for more information or visit beehiveboston.com to get your tickets online!
This exclusive event is brought to you not only by The Beehive, but in-part by the in-kind sponsorship of: Kronenbourg, Absolut Vodka and The Lenox Hotel, Back Bay Boston.
About The Beehive:
The Beehive is an underground Bohemian bistro featuring amazing cuisine, libations, artwork and live music nightly. Nestled below the Boston Center for the Art’s historic Cyclorama in Boston’s South End, The Beehive serves the eclectic fare of Chef Rebecca Newell, rustic comfort foods infused with American, European, Mediterranean, and Middle Eastern influences. Open for dinner 5:30 pm to 1:00 am seven days a week, and with cocktails and live entertainment available nightly until 2:00 am; The Beehive is the perfect location for after-work cocktails, dinner, live music, events and more. Come to taste the cuisine, come to view the art, come to hear the music or simply come to share in the merriment. The Beehive is at 541 Tremont St., 617-423-0069; beehiveboston.com . Dinner 5:30 p.m. to 1 a.m., bar to 2 a.m., entertainment nightly. Brunch Served Saturday and Sunday from 10:30 am until 3:00 pm, bar menu 3:00pm to 5:00pm.
The Boston, MA-based “The Beehive”, known for their world-class talent and musical innovation, will once again be pushing the envelope as they present a special reunion/tribute concert to the iconic and often controversial French singer-songwriter, musician, actor and director Serge Gainsbourg. While Gainsbourg passed away in 1991 his legacy has lived on as an icon, often referred to as one of the world’s most influential musicians, and has become part of the fabric of French-pop culture.
Performed for the first time ever in North America by “Gainsbourg Etcetera" - a musical collaboration of Gainsbourg’s wife Bambou Gainsbourg, son LuLu Gainsbourg and five of Gainsbourg’s former musicians including: Gary “Mr. La Javanaise" Georgett, Mike Rathke, Tony “Thunder” Smith, John Kumnick and Stan Harrison, this event is truly musical history in the making as the group performs renditions of Gainsbourg’s works and original arrangements by LuLu Gainsbourg.
“The impact that Gainsbourg had on not just French culture, or music culture, but on popular culture itself… is immeasurable. We’re honored to have been able to work with the incomparable Tony Smith, Bambou Gainsbourg, LuLu Gainsbourg and everyone involved to make this event happen. The event is truly about “La France Today” – these performers are not only world-class, but a strong representation of modern French pop culture,” Said Bertil Jean-Chronberg, General Manager of The Beehive and event organizer.
The event will be not only an all-star collaboration, but also a joint performance bringing in the contemporary French pop sensation ElodieO to the stage to both open the show and perform live with Gainsbourg Etcetera! ElodieO’s music has been described as an elegant mix of 60's Nico-esque pop
and 90's golden era trip-hop and down-tempo. Intermittent French Electro-Pop and Gainsbourg re-mixes will be provided by Christopher Muther Dj’ing for the event.
So as Boston becomes Paris for one night only, The Beehive will also feature casual-French inspired fare and specials via the restaurant, flowing champagne bubbles (with the most extensive champagne list in New England featured at The Beehive) and one of the most authentic and exclusive Bastille Day celebrations in the U.S.
Full dinner reservation guarantees you an “in” - Advanced tickets are only $25.00(USD) or a mere $10.00(USD) at the door if this event isn’t sold out by the time you are finished reading this! Call 617-423-0069 for more information or visit beehiveboston.com to get your tickets online!
This exclusive event is brought to you not only by The Beehive, but in-part by the in-kind sponsorship of: Kronenbourg, Absolut Vodka and The Lenox Hotel, Back Bay Boston.
About The Beehive:
The Beehive is an underground Bohemian bistro featuring amazing cuisine, libations, artwork and live music nightly. Nestled below the Boston Center for the Art’s historic Cyclorama in Boston’s South End, The Beehive serves the eclectic fare of Chef Rebecca Newell, rustic comfort foods infused with American, European, Mediterranean, and Middle Eastern influences. Open for dinner 5:30 pm to 1:00 am seven days a week, and with cocktails and live entertainment available nightly until 2:00 am; The Beehive is the perfect location for after-work cocktails, dinner, live music, events and more. Come to taste the cuisine, come to view the art, come to hear the music or simply come to share in the merriment. The Beehive is at 541 Tremont St., 617-423-0069; beehiveboston.com . Dinner 5:30 p.m. to 1 a.m., bar to 2 a.m., entertainment nightly. Brunch Served Saturday and Sunday from 10:30 am until 3:00 pm, bar menu 3:00pm to 5:00pm.
Orchid on the Acquisition Trail
PRLog (Press Release) –
Jun 16, 2009 – Orchid has today acquired 10 businesses from Bar Room Bar Ltd, in a move demonstrating the operator’s active strategy of acquiring distressed assets in the pub and restaurant sector.
The acquisition will be the first of many for Orchid and will enable the unbranded and branded Bar Room Bar sites to continue trading under their existing guise.
Main points of the acquisition:
•Orchid will continue running all 10 businesses as normal with its circa 200 existing staff
•The acquired businesses fit into Orchid’s existing segmentation structure with no additional resource required
•Orchid is not seeking any additional funding for the acquisition
•BRB businesses will immediately benefit from Orchid’s purchasing power and award winning training & development initiatives
Rufus Hall, Chief Executive of Orchid, said: “Acquiring these ten profitable unbranded and branded businesses is absolutely in line with our strategy to lead sector consolidation. This is an exciting day for Orchid as this represents the first of many acquisitions to come, thus enabling us to continue to leverage our position as a leading player in the managed sector”.
Phil Kaziewicz, Managing Director of GI Partners (Orchid’s largest shareholder), said: “We fully supported Orchid’s restructuring, at the end of 2008, because we felt confident in the group’s ability to adapt and evolve the business in line with current economic conditions. We are pleased to already be seeing the well thought out strategy paying off; not only benefiting the Orchid Group but saving businesses and hundreds of jobs in the process.”
Birmingham-based Bar Room Bar collapsed in April after ongoing cash flow difficulties. It was set up in 2007 after buying 16 sites and the Bar Room Bar brand name from the Orchid Group for £20 million.
- Ends -
For further press information contact:
Katherine Sparkes or Philip Maclean - T: 0117 968 8090
Notes to editors:
Details of acquired pubs
Bar Room Bar - The Arc - London
The Cow - Cambridge
The Hill - Bristol
The Junction - London
Bar Room Bar Wanstead -London
Bar Room Bar Leeds - Leeds
Bar Room Bar - The Mailbox - Birmingham
The Midland - Liverpool
The Paraffin Lamp - Livingston
Bar Room Bar - Hole in the Wall - Stratford Upon Avon
The acquisition will be the first of many for Orchid and will enable the unbranded and branded Bar Room Bar sites to continue trading under their existing guise.
Main points of the acquisition:
•Orchid will continue running all 10 businesses as normal with its circa 200 existing staff
•The acquired businesses fit into Orchid’s existing segmentation structure with no additional resource required
•Orchid is not seeking any additional funding for the acquisition
•BRB businesses will immediately benefit from Orchid’s purchasing power and award winning training & development initiatives
Rufus Hall, Chief Executive of Orchid, said: “Acquiring these ten profitable unbranded and branded businesses is absolutely in line with our strategy to lead sector consolidation. This is an exciting day for Orchid as this represents the first of many acquisitions to come, thus enabling us to continue to leverage our position as a leading player in the managed sector”.
Phil Kaziewicz, Managing Director of GI Partners (Orchid’s largest shareholder), said: “We fully supported Orchid’s restructuring, at the end of 2008, because we felt confident in the group’s ability to adapt and evolve the business in line with current economic conditions. We are pleased to already be seeing the well thought out strategy paying off; not only benefiting the Orchid Group but saving businesses and hundreds of jobs in the process.”
Birmingham-based Bar Room Bar collapsed in April after ongoing cash flow difficulties. It was set up in 2007 after buying 16 sites and the Bar Room Bar brand name from the Orchid Group for £20 million.
- Ends -
For further press information contact:
Katherine Sparkes or Philip Maclean - T: 0117 968 8090
Notes to editors:
Details of acquired pubs
Bar Room Bar - The Arc - London
The Cow - Cambridge
The Hill - Bristol
The Junction - London
Bar Room Bar Wanstead -London
Bar Room Bar Leeds - Leeds
Bar Room Bar - The Mailbox - Birmingham
The Midland - Liverpool
The Paraffin Lamp - Livingston
Bar Room Bar - Hole in the Wall - Stratford Upon Avon
Monday, June 15, 2009
Timbuktoo's Of Fremont Indiana Receives Excellence In Business Award
PRLog (Press Release) –
Jun 15, 2009 – Steuben County Economic Development Corporation presented Chef Tim Barry of Timbuktoo's with a Annual Excellence in Business Award at Trine University on June 8. Gary Nielander, Executive Director stated that the Award is presented to businesses that have shown a commitment to Steuben County.
Chef Barry's mission for Timbuktoo's is "to give the public a unique food in a relaxing atmosphere provided with excellent service unlike other local restaurants. We accomplish this by offering American Eclectic inspired food and specials from all around the country including New England Seafood, Deep South and Southwest dishes. All of the soups, sauces and deserts are handmade". Timbuktoo's also carries an extensive wine selection and offers a full bar.
The restaurant is a real log building with loft seating and an attached garden room and bar. The wait staff is very friendly and personable. We allow our wait staff to bring their own personality to the table. All of these highlights combined will give you a dining experience like no other.
Chef Barry's mission for Timbuktoo's is "to give the public a unique food in a relaxing atmosphere provided with excellent service unlike other local restaurants. We accomplish this by offering American Eclectic inspired food and specials from all around the country including New England Seafood, Deep South and Southwest dishes. All of the soups, sauces and deserts are handmade". Timbuktoo's also carries an extensive wine selection and offers a full bar.
The restaurant is a real log building with loft seating and an attached garden room and bar. The wait staff is very friendly and personable. We allow our wait staff to bring their own personality to the table. All of these highlights combined will give you a dining experience like no other.
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Timbuktoo's was created following the purchase of the Herb Garden. It is located 1 mile east of I-69 on State Road 120. Timbuktoo's specializes in American Eclectic Food. They offer 3 homemade soups each day. They also offer Wild Caught Seafood such as Salmon, Alaskan Pollack,Grouper and Ahi Tuna. All of the Steaks are hand cut and the sauces and pies are also homemade
The Hill Street Café Supports Measure LC and La Canada Schools
PRLog (Press Release) –
Jun 15, 2009 – La Canada, CA – Mark Kim, co-owner of the Hill Street Café in La Canada voted yes on Measure LC, a $150 per parcel tax that if approved would bring in an estimated $4.5 million over its five-year duration to benefit La Canada public schools. In addition, the restaurant created La Canada School days, a community outreach program, designed to support local schools by donating 3% of its daily net proceeds to La Canada schools Monday – Thursday.
“We wish every local business would join us in providing financial support for our schools,” Mark Kim, co-owner of the Hill Street Café said. “Our restaurant recently began donating 3% of its net sales, every Monday through Thursday, to La Cañada’s three elementary schools and the high school. We expect to donate approximately $35,000 to our schools this year. Business owners often don’t have time to volunteer for our schools, but we can and should give our financial support, whether large or small.”
The estimated cuts to the district will be approximately $3.5 million over the next five years, this will cause an increase to the student-to-teacher ratio and some current programs may be cut. The parcel tax is expected to bring in about $900,000 a year to cover the shortfall by about 25% with the new cuts the percentage is closer to 20%.
If Measure LC is approved, the funds will go directly to maintain programs in the district. It will not create more programs but will help to keep the programs that are already in place functioning.
From now until August 31st, the Hill Street Café will be donating 3% of its net proceeds from any sale to local schools. The following schools can be supported as listed below:
Mondays: Paradise Canyon
Tuesdays: La Canada High School
Wednesdays: Palm Crest Elementary
Thursdays: La Canada Elementary
The money will be put to good use and will support PTA programs that support classrooms, school supplies, enrichment activities, as well as instructional aid. In addition, Palm Crest will use the money to help purchase backstage curtains for the stage in the school’s new multi-purpose room. La Canada High School is going to continue to use the money to support their football team. For information on how your school can be chosen to partner with the Hill Street Café please contact, Gretchen Hydo by email at: inkMePR.com.
The Hill Street Café offers a 10% discount to employees at JPL, teachers and school administrators, Verdugo Hills Hospital, members of the Allan Lund Foundation, Sports Chalet, and 50% off to all emergency responders. They also offer a 10% discount to all senior citizens. Discounts are valid Monday through Friday.
The Hill Street Café offers a full-service catering menu. Whether you are planning a small, intimate event, or a large corporate meeting, our catering menu can accommodate your needs. We deliver quality food and service at a price that can fit your budget.
Located in the heart of La Canada, Hill Street Café has been a local tradition since 1991. The family-owned restaurant was created to serve as a gathering place for people to come in and get away from it all while enjoying a good meal. Known for its warm and inviting atmosphere and excellent service, its attentive wait-staff will cater to your every need.
Open seven days a week, the restaurant is located at 1004 Foothill Blvd, La Canada, CA. Phone: (818) 952-1019. Website: www.Hillstreetcafelacanada.com.
“We wish every local business would join us in providing financial support for our schools,” Mark Kim, co-owner of the Hill Street Café said. “Our restaurant recently began donating 3% of its net sales, every Monday through Thursday, to La Cañada’s three elementary schools and the high school. We expect to donate approximately $35,000 to our schools this year. Business owners often don’t have time to volunteer for our schools, but we can and should give our financial support, whether large or small.”
The estimated cuts to the district will be approximately $3.5 million over the next five years, this will cause an increase to the student-to-teacher ratio and some current programs may be cut. The parcel tax is expected to bring in about $900,000 a year to cover the shortfall by about 25% with the new cuts the percentage is closer to 20%.
If Measure LC is approved, the funds will go directly to maintain programs in the district. It will not create more programs but will help to keep the programs that are already in place functioning.
From now until August 31st, the Hill Street Café will be donating 3% of its net proceeds from any sale to local schools. The following schools can be supported as listed below:
Mondays: Paradise Canyon
Tuesdays: La Canada High School
Wednesdays: Palm Crest Elementary
Thursdays: La Canada Elementary
The money will be put to good use and will support PTA programs that support classrooms, school supplies, enrichment activities, as well as instructional aid. In addition, Palm Crest will use the money to help purchase backstage curtains for the stage in the school’s new multi-purpose room. La Canada High School is going to continue to use the money to support their football team. For information on how your school can be chosen to partner with the Hill Street Café please contact, Gretchen Hydo by email at: inkMePR.com.
The Hill Street Café offers a 10% discount to employees at JPL, teachers and school administrators, Verdugo Hills Hospital, members of the Allan Lund Foundation, Sports Chalet, and 50% off to all emergency responders. They also offer a 10% discount to all senior citizens. Discounts are valid Monday through Friday.
The Hill Street Café offers a full-service catering menu. Whether you are planning a small, intimate event, or a large corporate meeting, our catering menu can accommodate your needs. We deliver quality food and service at a price that can fit your budget.
Located in the heart of La Canada, Hill Street Café has been a local tradition since 1991. The family-owned restaurant was created to serve as a gathering place for people to come in and get away from it all while enjoying a good meal. Known for its warm and inviting atmosphere and excellent service, its attentive wait-staff will cater to your every need.
Open seven days a week, the restaurant is located at 1004 Foothill Blvd, La Canada, CA. Phone: (818) 952-1019. Website: www.Hillstreetcafelacanada.com.
# # #
Located in the heart of La Canada, Hill Street Café has been a local tradition since 1991. The family-owned restaurant was created to serve as a gathering place for people to come in and get away from it all while enjoying a good meal. Known for its warm and inviting atmosphere and excellent service, its attentive wait-staff will cater
to your every need.
Open seven days a week, the restaurant is located at 1004 Foothill Blvd, La Canada, CA. Phone: (818) 952-1019. Website: www.Hillstreetcafelacanada.com.
Friday, June 12, 2009
The Bottling Company Expands Its Services To Include Catering
PRLog (Press Release) –
Jun 12, 2009 – News Release
Contact: Mary Margaret Turner, Marketing Intern The Bottling Company
Phone: (601) 270-4414 (cell) 126 Mobile Street
Phone: (601) 261-3261 (office) Hattiesburg, MS 39401
Email: marymargaret.turner@gmail.com info@thebottlingco.com
FOR IMMEDIATE RELEASE
THE BOTTLING COMPANY EXPANDS ITS SERVICES TO INCLUDE CATERING
The Bottling Company in downtown Hattiesburg now offers new catering services that include melt-in-your-mouth food and top-notch service
June 12, 2009 – Hattiesburg, MS - The Bottling Company is pleased to announce that it now offers full catering services, including food platters, boxed lunches, and catering for special events and private parties. From burgers to salads, chicken wings to cheesecake, The Bottling Company offers everything partygoers crave and more. With rock ‘n’ roll inspired names like Bob Dylan Pickle Chips and James Brown Boneless Chicken, the menu selection makes sure customers have a good time while enjoying their meal.
Located on 126 Mobile Street in downtown Hattiesburg, The Bottling Company is a unique and spacious venue for any type of private party or special event. Whether it is for a corporate meeting, a graduation party, birthday party, charity event, or wedding rehearsal dinner, The Bottling Company’s staff is prepared to cater to the customers’ needs.
“We are really excited about our new catering menu and services,” said Chris McDonald, owner of The Bottling Company. “Our historic venue and Southern dishes with a twist offer local residents a unique catering experience they won’t find anywhere else.”
Although the full catering service is new, The Bottling Company has served as the location for various fund-raising events over the past couple of years. The Hattiesburg Sertoma Club, for example, held its annual Draw Down to raise money for the DuBard School for Language Disorders at The Bottling Company on May 9, 2009. The spacious, two-story building was more than adequate for the nearly 1,000 people that attended the Sertoma Club Draw Down event, and the empty dishes on the buffet proved that the food was more than adequate, as well.
Not until recently, however, has The Bottling Company served as the venue for smaller, private parties, such as birthday parties, graduation celebrations, and wedding rehearsal dinners and receptions. So far, all of the customers have been pleased with their choice of The Bottling Company as the venue for their event.
“It was perfect; the atmosphere was fun for every age and the food was fabulous,” said Jennifer Conerly, whose daughter Lindsay’s rehearsal dinner was held at The Bottling Company on April 18, 2009. “We all had a wonderful time, and we loved how the food, service, and venue were all very Southern.”
In addition, customers have recently rented out the top floor of the The Bottling Company to use for birthday and graduation parties. Staff members have cooked and arranged appetizers such as meatballs, chicken tenders, bang shrimp, and fried pickles to feed guests while they socialize. For the convenience of party hosts and guests, the staff members also set up and clean up the events, leaving the customers to simply enjoy themselves.
“I was very impressed,” said Marle Hollensed, who helped host a graduation party for her daughter Margaret and friends at The Bottling Company on May 22, 2009. “The staff was great, the food was excellent, and the venue is unmatched in Hattiesburg. They handled everything, and did it at a very reasonable price. It was the perfect place for the party.”
The Bottling Company’s mouthwatering platters and dishes are also available for those who have chosen a different venue for their event, or just need corporate catering for lunch. Beyond the basic ham and cheese sandwich offered by most restaurants, The Bottling Company offers boxed lunches with a choice of the savory “BoCo” burger, served however customers choose, or variations of the delectable Cajun grilled chicken sandwich.
The Bottling Company prides itself in going beyond the usual and offering local residents superb catering services and unique, gourmet Southern dishes. Entrees such as Robert Randolph’s Red Beans and Rice, for example, are made from a secret New Orleans recipe and passed down from generation to generation in the owner’s family.
The city of Hattiesburg is 125 years old this year, and The Bottling Company represents a huge part of that heritage. Originally an actual Coca-Cola bottling plant built in 1915 and active through the 1960s, The Bottling Company has gone through renovation and grown into a top-notch restaurant and the largest high-capacity music venue in Hattiesburg. The new catering services offered are another step on the company’s stairway to success in better serving the Hattiesburg community.
The Bottling Company is a business that is thankful for the past and excited about the future, which includes the addition of an extensive menu and flexible catering services. For a satisfying catering experience and unique Southern cuisine, The Bottling Company is an excellent choice.
For more information about The Bottling Company catering menu and services, call
(601) 450-COKE or e-mail info@thebottlingco.com. Also, to find out what else is going on at The Bottling Company, visit www.thebottlingco.com.
Contact: Mary Margaret Turner, Marketing Intern The Bottling Company
Phone: (601) 270-4414 (cell) 126 Mobile Street
Phone: (601) 261-3261 (office) Hattiesburg, MS 39401
Email: marymargaret.turner@gmail.com info@thebottlingco.com
FOR IMMEDIATE RELEASE
THE BOTTLING COMPANY EXPANDS ITS SERVICES TO INCLUDE CATERING
The Bottling Company in downtown Hattiesburg now offers new catering services that include melt-in-your-mouth food and top-notch service
June 12, 2009 – Hattiesburg, MS - The Bottling Company is pleased to announce that it now offers full catering services, including food platters, boxed lunches, and catering for special events and private parties. From burgers to salads, chicken wings to cheesecake, The Bottling Company offers everything partygoers crave and more. With rock ‘n’ roll inspired names like Bob Dylan Pickle Chips and James Brown Boneless Chicken, the menu selection makes sure customers have a good time while enjoying their meal.
Located on 126 Mobile Street in downtown Hattiesburg, The Bottling Company is a unique and spacious venue for any type of private party or special event. Whether it is for a corporate meeting, a graduation party, birthday party, charity event, or wedding rehearsal dinner, The Bottling Company’s staff is prepared to cater to the customers’ needs.
“We are really excited about our new catering menu and services,” said Chris McDonald, owner of The Bottling Company. “Our historic venue and Southern dishes with a twist offer local residents a unique catering experience they won’t find anywhere else.”
Although the full catering service is new, The Bottling Company has served as the location for various fund-raising events over the past couple of years. The Hattiesburg Sertoma Club, for example, held its annual Draw Down to raise money for the DuBard School for Language Disorders at The Bottling Company on May 9, 2009. The spacious, two-story building was more than adequate for the nearly 1,000 people that attended the Sertoma Club Draw Down event, and the empty dishes on the buffet proved that the food was more than adequate, as well.
Not until recently, however, has The Bottling Company served as the venue for smaller, private parties, such as birthday parties, graduation celebrations, and wedding rehearsal dinners and receptions. So far, all of the customers have been pleased with their choice of The Bottling Company as the venue for their event.
“It was perfect; the atmosphere was fun for every age and the food was fabulous,” said Jennifer Conerly, whose daughter Lindsay’s rehearsal dinner was held at The Bottling Company on April 18, 2009. “We all had a wonderful time, and we loved how the food, service, and venue were all very Southern.”
In addition, customers have recently rented out the top floor of the The Bottling Company to use for birthday and graduation parties. Staff members have cooked and arranged appetizers such as meatballs, chicken tenders, bang shrimp, and fried pickles to feed guests while they socialize. For the convenience of party hosts and guests, the staff members also set up and clean up the events, leaving the customers to simply enjoy themselves.
“I was very impressed,” said Marle Hollensed, who helped host a graduation party for her daughter Margaret and friends at The Bottling Company on May 22, 2009. “The staff was great, the food was excellent, and the venue is unmatched in Hattiesburg. They handled everything, and did it at a very reasonable price. It was the perfect place for the party.”
The Bottling Company’s mouthwatering platters and dishes are also available for those who have chosen a different venue for their event, or just need corporate catering for lunch. Beyond the basic ham and cheese sandwich offered by most restaurants, The Bottling Company offers boxed lunches with a choice of the savory “BoCo” burger, served however customers choose, or variations of the delectable Cajun grilled chicken sandwich.
The Bottling Company prides itself in going beyond the usual and offering local residents superb catering services and unique, gourmet Southern dishes. Entrees such as Robert Randolph’s Red Beans and Rice, for example, are made from a secret New Orleans recipe and passed down from generation to generation in the owner’s family.
The city of Hattiesburg is 125 years old this year, and The Bottling Company represents a huge part of that heritage. Originally an actual Coca-Cola bottling plant built in 1915 and active through the 1960s, The Bottling Company has gone through renovation and grown into a top-notch restaurant and the largest high-capacity music venue in Hattiesburg. The new catering services offered are another step on the company’s stairway to success in better serving the Hattiesburg community.
The Bottling Company is a business that is thankful for the past and excited about the future, which includes the addition of an extensive menu and flexible catering services. For a satisfying catering experience and unique Southern cuisine, The Bottling Company is an excellent choice.
For more information about The Bottling Company catering menu and services, call
(601) 450-COKE or e-mail info@thebottlingco.com. Also, to find out what else is going on at The Bottling Company, visit www.thebottlingco.com.
# # #
The Bottling Company is a gourmet Southern cuisine restaurant and high-caliber music venue located in an old Coca-Cola bottling plant in Hattiesburg, MS. The Bottling Company also offers catering top-notch services and the venue is available to rent out.
Thursday, June 11, 2009
come to visit best New York restaurants on Father's Day
PRLog (Press Release) –
Jun 11, 2009 – Take you Dad out for the nice and special meal he deserves. Visiting good restaurant is a chance to show your care about him. Royal card offers special discounts and promotions on restaurants visits.
That’s a great gift idea for Father’s Day. Royal Card restaurants make Father’s Day dining more enjoyable than ever. Orange Grill offers delicious specials for the occasion. Choose some excellent wine from W restaurant award-winning wine list. Relax and enjoy your celebration with gourmet class cuisine in Riviera Grill.
Plan ahead and treat your Dad to a great meal. Royal card invites you to join for delicious entrees you will never forget. Royal Card main goal is to offers you gourmet cooking at wonderful prices and excellent service. Log on to royalcardusa.com to learn more about special Father’s Day deals.
That’s a great gift idea for Father’s Day. Royal Card restaurants make Father’s Day dining more enjoyable than ever. Orange Grill offers delicious specials for the occasion. Choose some excellent wine from W restaurant award-winning wine list. Relax and enjoy your celebration with gourmet class cuisine in Riviera Grill.
Plan ahead and treat your Dad to a great meal. Royal card invites you to join for delicious entrees you will never forget. Royal Card main goal is to offers you gourmet cooking at wonderful prices and excellent service. Log on to royalcardusa.com to learn more about special Father’s Day deals.
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