Posts tagged with "fruit"

(DANNON)RED

(DANNON)RED Fruit on the Bottom Strawberry is a high-quality, low-fat yogurt that provides an excellence source of calcium. It is also a perfect treat for those on-the-go or looking to whip up a new recipe to share with family and friends. Every purchase of the transformed (DANNON)RED yogurt will contribute 20 cents to fight AIDS with (RED), enough money to provide one day of life-saving medication to those impacted by HIV in sub-Saharan Africa – up to $100,000. That medication not only enables someone living with HIV to keep themselves alive and healthy, it also prevents mothers living with HIV from passing the virus to their unborn babies.

Available starting November 12th online at Amazon.com/Fresh as well as in select US grocer locations. This holiday season, feeding the family and helping save lives has never tasted better.

Tips To Get Wedding Ready

By Beachbody Super Trainer and creator of Ultimate Portion Fix, Autumn Calabrese

When deciding on a nutrition program to follow to slim down for your wedding there are a few key things to keep in mind. The first being how much time you have till the big day and how much time you have till your final dress fitting. Once you’ve had that final dress fitting its ideal to maintain your weight so that your dress fits on the big day!

Following the Foundational Fix plan of Ultimate Portion Fix is a great way to get wedding ready.

  • Start by eliminating highly processed foods from your diet, this includes, sodas, sugary coffee drinks, cakes, candy, and any other foods you might be consuming that contain excessive amounts of sugar (anything over 8 grams per serving is high). If it has a laundry list of ingredients you can’t pronounce its go to go.
  • Stick to whole foods, things like, fruit, vegetables, lean proteins (chicken, fish, turkey, tofu, tempeh, occasional red meat) and healthy carbohydrates like brown rice, quinoa, beans, potatoes, lentils and oats.
  • Watch your portion sizes. You can overeat on healthy food as well.  You don’t need as much as we tend consume to fuel your body. Ultimate Portion Fix shows you exactly how to portion out the foods that you love with its color coded, portion control containers.  
  • Balance your macronutrients. Again this is something Ultimate Portion Fix does for you.  No counting calories, carbs, protein or anything else. Fill your containers and enjoy your food knowing that you’re getting a perfectly portioned, balanced meal every time.
  • Make water your new best friend. Water is so important to the function of your body so stay hydrated, it also helps flush toxins out of your system. Make drinking half your body weight in oz of water a day your number 1 priority.
  • Practice self care. Planning a wedding can be stressful, that stress can start to take a toll on your waistline if you’re not careful. So find ways to relax like taking an epsom salt bath, getting in a good sweat session, journaling, and most importantly getting enough sleep at night.

In addition to implementing Ultimate Portion Fix and these 6 tips, load your diet with foods that support a healthy weight.  

  • Apples not only provide a healthy, natural sweetness to your diet they are loaded with fiber to help you feel fuller for a longer period of time.
  • Avocados have a monounsaturated fat called oleic acid which provides a slow burning energy source for the body.  Its been shown to fire up the metabolism and healthy fats help you feel satiated.
  • Beans are a great source of healthy carbohydrates.The are loaded with fiber and it takes our bodies a long time to digest. This again means you will feel full longer.
  • Eggs are a great source of protein. I know they’ve gotten a bad wrap in the past but they are low in calories and high in protein. Increasing protein in ones diet has been shown as a effective form of weight loss.
  • Chia Seeds try adding these little guys to a salad or smoothie. Chia seeds have been shown to help with endurance, energy and decreasing hunger. They are also high in omega – 3 fatty acids ( a good fat that we need) and protein.  

Looking your best on your special day is a big deal and can stress a lot of people out. Take the stress away, follow a program that isn’t a diet, doesn’t leave you starving or feeling deprived, has been proven to work long term for hundreds of thousands of people.  If you want a program that is effective and will have you feeling like your best self on your big day check out Ultimate Portion Fix.

About Autumn Calabrese

Celebrity trainer, best-selling author, and working mom Autumn Calabrese has created  breakthrough fitness programs 80 Day Obsession®, 21 Day Fix®, 21 Day Fix EXTREME®, The Master’s Hammer and Chisel® and Country Heat®. She’s revolutionized the Beachbody fitness model with her simple approach to healthy eating.

Together with her chef brother, Bobby Calabrese, she authored the portion-control cookbook, FIXATETM and hosts the cooking show by the same name that streams on Beachbody® On Demand. FIXATE features simple, delicious recipes, all perfectly portion-controlled and easy to make. Her goal as a health and fitness expert is to motivate and inspire people to make the lasting changes that will serve them and their families for the rest of their lives.

USDA MyPlate Campaign

USDA Announces Launch of the Start Simple with MyPlate Campaign

In a continuing effort to help Americans make healthy food choices, and in honor of National Nutrition Month, U.S. Department of Agriculture (USDA) Secretary Sonny Perdue today announced a new campaign to help simplify the nutrition information that surrounds us each day.

USDA recommends people visit here to get started with tips on the MyPlate food groups, or to use a variety of simple resources to put these tips into action. Online resources include the MyPlate Plan and widget, a tip sheet, the MyPlate Action Guide, a one-week menu template, as well as a toolkit for nutrition professionals.

USDA also invites Americans to join the #MyPlateChallenge by sharing healthy eating tips or ideas related to the five MyPlate food groups. People can post a MyPlate-inspired healthy eating tip with a photo or video and share it on social media. Once they post their healthy eating tip, people can challenge a family member, friend, or co-worker to share their own tip.

Join USDA as we celebrate the different ways people strive to eat healthy and Start Simple with MyPlate! View more information about the challenge here.

About USDA’s Food and Nutrition Service

USDA’s Food and Nutrition Service aims to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. In addition to co-developing the Dietary Guidelines for Americans and providing nutrition education through MyPlate, the agency administers a network of nutrition assistance programs that comprise America’s nutrition safety net. For more information, visit our website.

2020 Dietary Guidelines Advisory Committee

Members of the 2020 Dietary Guidelines Advisory Committee Announced

Scientific Experts Will Review Scientific Evidence on Key Nutrition Topics To Inform Development of New Guidelines

To ensure America’s dietary guidance reflects the latest science, U.S. Secretary of Agriculture Sonny Perdue and U.S. Health and Human Services (HHS) Secretary Alex Azar today announced the appointment of 20 nationally recognized scientists to serve on the 2020 Dietary Guidelines Advisory Committee. The independent advisory committee will review scientific evidence on topics and questions identified by the departments and will provide a report on their findings to the secretaries. Their review, along with public and agency comments, will help inform USDA and HHS’ development of the 2020-2025 Dietary Guidelines for Americans (DGAs).

“USDA is committed to ensuring everything we do is data-driven and based in scientific facts, which is why this expert committee’s work in objectively evaluating the science is of the utmost importance to the departments and to this process,” said Secretary Perdue. “The committee will evaluate existing research and develop a report objectively, with an open mind.”

“The scientists we selected to serve on the committee are national leaders in the areas of nutrition and health,” said HHS Secretary Alex Azar. “HHS, USDA, and all Americans will benefit from the collective experience and expertise of the committee, which will conduct a rigorous examination of the scientific evidence on several diet-related health outcomes, including the prevention of cancer, type 2 diabetes, and cardiovascular disease, which are three of the leading causes of death in the United States.”

The list of members appointed to the expert committee can be found here.

The committee’s work will kick off at a public meeting to be announced in the coming weeks. The committee will review scientific evidence on specific nutrition and health related topics and scientific questions that, for the first time, reflect both public comments and federal agency input. Throughout their deliberations, the public and other stakeholders will be encouraged to provide comments and feedback.

“In our continuing commitment to transparency and customer service, we invite the American public to engage in this process,” said Secretary Perdue. “We want to hear from everyone and all viewpoints. I encourage everyone with an interest to attend public meetings and to send comments through the Federal Register once the committee begins their work.”

The next edition of the Dietary Guidelines for Americans will continue to focus on dietary patterns of what Americans eat and drink as a whole, on average and over time, to help prevent disease and keep people healthy. Additionally, the review process will take a life-stage approach and will, for the first time, include pregnant women and children from birth to 24 months as mandated by the 2014 Farm Bill.

The Dietary Guidelines for Americans are updated every five years and serve as the cornerstone of federal nutrition programs and policies, providing food-based recommendations to help prevent diet-related chronic diseases and promote overall health.

USDA’s Food and Nutrition Service (FNS) works to reduce food insecurity and promote nutritious diets among the American people. The agency administers 15 nutrition assistance programs that leverage America’s agricultural abundance to ensure children and low-income individuals and families have nutritious food to eat. FNS also co-develops the Dietary Guidelines for Americans, which provides science-based nutrition recommendations and serves as the cornerstone of federal nutrition policy. For information and links, go to DietaryGuidelines.gov.

The HHS Office of Disease Prevention and Health Promotion (ODPHP) provides leadership for disease prevention and health promotion initiatives on behalf of the HHS Secretary and as part of the HHS Office of the Assistant Secretary for Health. ODPHP co-develops the Dietary Guidelines for Americans with USDA and leads the development of Physical Activity Guidelines for Americans. ODPHP also leads the Healthy People initiative, which sets evidence-based, 10-year national goals and objectives for improving the health of all Americans.

Robert Davi × Georgós Wine

Georgós Greek Wine, an innovative wine company that uses the best of American techniques to handcraft small batch wine in Sonoma Valley from imported Greek fruit, is proud to announce a partnership with Robert Davi, the award-winning actor, screenwriter, director, producer and jazz vocalist.

Davi has appeared in more than 130 films including, THE GOONIES; JAMES BOND: LICENSE TO KILL; DIE HARD, the upcoming film REAGAN, as well as the groundbreaking TV series Paper Empire.

Currently touring in his show “Davi Sings Sinatra,” where he performs notable tunes from the legendary crooner, Davi has also just released the documentary, “DAVI’S WAY” that explores the challenges and thrills of singing Sinatra’s uniquely American masterpieces.

In addition to his ‘tough-guy’ roles, Davi is well known as a singer. He has performed at The Venetian, The Orleans and Planet Hollywood in Las Vegas, headlined the Friars Club’s 90th Anniversary Tribute to Tony Bennett with Robert De Niro and Scarlett Johansson, and recently performed at the United Nations to celebrate its 70th Anniversary. Davi acted and performed in the Frank Sinatra 100th Birthday Special on PBS—most fitting since Sinatra’s work has been foundational in Davi’s own life and career.

Davi and Georgós Greek Wine formed a partnership after Davi purchased a bottle of wine at Whole Foods Market in San Francisco. The bottle happened to be Georgós’ “Santorini” wine. After Davi tasted the crisp white varietal, he fell in love instantly and called it, “one of the smoothest damn wines I’ve ever had.” He then dove into the reds and was inspired to connect with Georgós.

Robert Davi will work with the Georgós team as its brand ambassador to broaden its reach by spreading the wine’s unique story and to help create more great tasting wines. “In my family, wine was as necessary a drink as water. I helped my grandfather make his homemade wine at our family home on Long Island, and have been searching for an opportunity to once again become intimate with the process,” Davi said recently, “I’ve always been a lover of all things Greek – poetry, food, culture, and after tasting all the Georgós blends, it was ordained that I join with them! Robert Rex is a genius at blending wines—rather like a great composer creating a symphony, he blends the notes and tones in these wines creating an experience you will want to go back to time and again. These are truly ‘Greek wines redefined.’ The wines, sustainable and low in sulfites, are not only healthier but will most likely never give you a headache!”

The partnership between Davi and Georgós Greek Wine comes fresh off the heels of another collaboration between the winemaking team and personalities of note. Earlier this year, in partnership with ultra-marathon living legend and one of Time’s “Top 100 Most Influential People in the World,” Dean Karnazes, they created Marathon Wine.

Georgós Greek Wine founder Georgos Zanganas is especially thrilled to work with Davi, as he sees it as a partnership between two parties who are constantly redefining. “One of my favorite movies of all time is JAMES BOND: LICENSE TO KILL. Robert played a tough guy, and established a great reputation in that archetype,” Zanganas says, “now he has the opportunity to show another side of his personality by singing Frank Sinatra classics at some of the greatest venues across the globe. We have taken the best of the American winemaking techniques and applied them to our imported Greek fruit to change traditional Greek Wine into a super-premium experience – like visiting the Greek Isles in a glass. This partnership will help us spread Georgós and #GREEKWINEREDEFINED to the world.”

Georgós was born after founder Georgos Zanganas moved to San Francisco to work as an engineer. Zanganas is very sensitive to sulfites in wine, and he struggled to find a wine that did not give him a headache or stop the red flush of his face. He even found it difficult to come by good quality Greek wine in the area. Surprising, as the US market was saturated with all things Greek – such as yogurt or olive oil – but curiously not wine. He decided to make a wine perfect for him: clean tasting with low sulfites and no additives. Zanganas discovered Deerfield Ranch Winery in Sonoma Valley (known for their “Clean Wine”), on a trip to Sonoma, where he met winemaker Robert Rex, who was recently named 2018 Winemaker of the year by the American Fine Wine Competition. Together they embarked to make a “clean wine” with imported Greek fruit. Zanganas and Rex spent one year, tasting over 400 samples until they found the perfect recipe to create Georgós Super-Premium Greek wine, which is fruit forward with soft tannins. The rest, as they say, is history.

Zanganas added on the company’s journey, “I never thought that I would be in the wine business, but I wanted everyone to be able to drink a great quality wine without experiencing a headache. I also found the opportunity to make Greek wine in the heart of the US winemaking region an irresistible challenge. It’s like importing and making California olive oil in Kalamata, Greece – to succeed you have to believe in it with passion.”
Currently, Georgós has seven, small batch super-premium Greek wines to market, available direct from the winery online, at Whole Foods in Northern California, and at fine restaurants and hotels in San Francisco and Los Angeles:

Santorini, “Sophia’s Smile”: a 2017 Assyrtiko similar to a dry, crisp Sauvignon Blanc.
Mykonos, “Wine of Hercules”: a 2013 vintage Agiorgitiko in the Pinot Noir style.
Corfu, “Siren’s Lure”: a 2015 Bordeaux style red blend.
Ios, “Aphrodite’s Kiss”: a 2017 Dry Rosé of Agiorgitiko grapes.
Ithaka, “Penelope’s Spell”: a 2015 blend of premium Greek Cabernet Sauvignon.
Marathon, “Athena’s Vineyard”: a 2017 Assyrtiko blend similar to a dry Sauvignon Blanc.
Marathon, “Nike’s Vineyard”: a 2017 Rosé with the structure of a Pinot Noir.
Georgós Greek Super-Premium Wines are the direct result of a team pursuing excellence in flavor and the highest degrees of quality possible. They look forward to creating future partnerships and bringing their delicious and healthy wines to enthusiastic devotees across the country.

Visit Georgós Greek Wine Socials:

Instagram: GeorgosWine | Facebook: GeorgosWine

Fresh Produce for Kids

NYC’s Largest Food Rescue Organization and Top Produce Company Team up with Nutrition Education Nonprofit to Address Childhood Obesity and Encourage Healthy Eating Habits in New York City This Summer

City Harvest and D’Arrigo Bros. of New York bring fresh fruits and vegetables to families in Queens through a new partnership with national nonprofit Brighter Bites

Food rescue nonprofit City Harvest and produce company D’Arrigo Bros. of New York today launched a summer-long program in New York City with Brighter Bites, a nonprofit organization that tackles childhood obesity by providing low-income families with free fresh produce and nutrition education. This effort builds on the three organizations’ similar work during the school year to provide free produce at schools with students living in underserved communities, and will increase access to produce for more than 400 families through programs at three summer camps in Queens.

“We believe that increasing access to healthy, affordable food is the key to helping all New Yorkers become food secure,” said Kate MacKenzie, City Harvest’s Senior Director of Programs. “Studies have shown children need to be offered a new food 10-15 times before they’ll develop a taste for it. For many working families in New York City that are struggling to make ends meet, however, experimenting with new foods like fresh produce isn’t always an option. City Harvest is excited to be partnering with Brighter Bites and D’Arrigo to decrease the risk that comes with trying new foods, and help families build healthy habits over the summer.”

According to City Harvest, more than 1.2 million New Yorkers face hunger every year, including nearly one in five New York City children. In Queens alone, over a quarter million residents are food insecure. Through City Harvest and Brighter Bites’ produce distribution and nutrition education programming, parents have the ability to learn which healthy foods their children have a taste for, and the recipe cards and tip sheets that come with the produce each week help them prepare meals in fun and nutritious ways.

Brighter Bites and City Harvest are kicking off programs at three summer camps in Queens that will provide more than 50,000 pounds of produce, along with kid-friendly bilingual recipes and tip sheets in English and Spanish on topics ranging from “Eating the Rainbow” to how bringing kids into the kitchen to help with meal prep makes them more invested in trying new foods.

Each week participating families will receive two bags containing approximately 50 servings of eight to 12 different fresh produce items along with the nutritional educational materials. D’Arrigo is generously donating a third of the fresh fruits and vegetables each week, with two-thirds coming from City Harvest.

“Every family wants to provide the best for their children to help them grow healthy and strong,” said Gabriela D’Arrigo, Vice President of Marketing for D’Arrigo. “As a family-owned business here in New York, we’re proud to partner with Brighter Bites and City Harvest to help our neighbors across the city have greater access to fresh produce.”

Since launching in 2012, Brighter Bites has distributed more than 17 million pounds of produce and hundreds of thousands of nutrition education materials to 200,000 individuals from more than 40,000 families through schools and summer camps in New York City, Houston, Dallas, Austin, Southwest Florida, and Washington, D.C. Brighter Bites uses a simple formula for introducing healthy lifestyles to families: produce distribution, nutrition education, and a fun food experience that includes sampling a recipe of the week to see just how great produce can taste. In New York City, parents and community volunteers will pack bags of fresh fruits and veggies for families and teachers to take home for six weeks this summer.

“We know that far too many parents struggle to access and provide their children with fresh produce, particularly during the summer months when kids are out of school,” said Brighter Bites Executive Director Samuel Newman. “Since Brighter Bites established our New York City program in 2017 with City Harvest and D’Arrigo, we’ve been blown away by the kids’ response to trying different kinds of fresh fruits and veggies–often for the first time–and we’re so pleased to be continuing this important work throughout the summer months with these same partners.”

Brighter Bites measures the outcomes of its program to determine impact. Research shows the Brighter Bites model provides consistent opportunities for children and their families to practice healthier behaviors in school and at home:

  • 98% of Brighter Bites parents report their children eating more fruits and vegetables while participating in the Brighter Bites program.
  • Of those, 74% said they maintained that increased level of consumption after Brighter Bites ended.

About Brighter Bites:

Brighter Bites is a nonprofit that creates communities of health through fresh food with the goal of changing behavior among children and their families to prevent obesity and achieve long-term health. Brighter Bites is an evidence-based, multi-component elementary school, preschool, and summer camp program that utilizes reliable access to fruits and vegetables, nutrition education, and consistent exposure to recipes and messages that feature fresh food. Since 2012, Brighter Bites has provided more than 17 million pounds of produce and 100,000s of nutrition education materials to more than 40,000 families and teachers in Houston, Dallas, Austin, New York City, the Washington, D.C. Metropolitan area, and Southwest Florida. To learn more about Brighter Bites visit BrighterBites.org.

About City Harvest

City Harvest is New York City’s largest food rescue organization, helping to feed the more than 1.2 million New Yorkers who are struggling to put meals on their tables. We will rescue 61 million pounds of food this year and deliver it, free of charge, to hundreds of food pantries, soup kitchens, and other community partners across the five boroughs. Our programs help food-insecure New Yorkers access nutritious food that fits their needs and desires; increase partners’ capacity; and strengthen the local food system, building a path to a food-secure future for all New Yorkers. To learn more, visit CityHarvest.org.

About D’Arrigo Bros. of New York

Family-owned and operated, D’Arrigo Bros. of New York, Inc. has served the New York Metropolitan area for over 50 years, offering a full line of the highest quality fruit and vegetable items available every day of the week. The company is located in a 75,000-square foot. facility in the Hunts Point Terminal Market in the Bronx. D’Arrigo takes pride in offering its customers the highest quality produce that can be found anywhere. To learn more, visit D’ArrigoNY.com

Tyler Florence & Cooper’s Hawk

Cooper’s Hawk Winery & Restaurants, a lifestyle brand centered around food and wine, has announced their second wine collaboration with Chef Tyler Florence: a Sauvignon Blanc. The blend is a labor of love between Cooper’s Hawk winemaker Rob Warren and the Food Network host, author, restaurateur and winemaker, Tyler Florence. The collaboration wine is a limited production blend made for the company’s 300,000-plus Wine Club and is positioned as July’s “Wine of the Month”. While the wine debuted at a members-only Wine Club dinner hosted by Florence in Naples, Florida on June 20th, restaurant guests can sample the blend by the glass in the dining and tasting rooms throughout the month of July in any of Cooper’s Hawk 32 restaurants.
“Collaborating with the very best chefs and winemakers not only elevates the Cooper’s Hawk brand, but raises the bar for the entire hospitality industry,” says Cooper’s Hawk Founder & CEO Tim McEnery. “Working with Tyler on our second wine collaboration has been one of the most educational experiences to date. His curious palate and deep knowledge of wine helped create an exceptional Sauvignon Blanc.”
Over the past twelve years, Florence has added several wine awards to his list of accomplishments, scoring in the 90s with Wine Spectator and Wine Enthusiast. Tyler is also a top-selling author of 12 cookbooks and proprietor of two acclaimed restaurants.
I am laser-focused on creating exciting flavor profiles, so wine was a natural next step for me a decade ago,”says Florence. “The Cooper’s Hawk philosophy of blending brings great freedom to the world of winemaking and allows them to move with the trends. We used grapes from Monterey County to create a wine with aromas of lemon, orange, melon, grass, grapefruit and gooseberry with whimsical tropical flavors like guava, kiwi and passion fruit. The finish is crisp and loaded with green apple and citrus fruit.”
Cooper’s Hawk continues to push the boundaries of experiential branding by sharing the excitement that comes from collaborating with culinary and wine luminaries like Florence, and many others including Francis Ford Coppola Winery, Jean Charles Boisset (Boisset Collection), Richard Blais, Anne Burrell and many others.
About Cooper’s Hawk Winery & Restaurants
Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the belief that food and wine hold the power to forge lasting connections. A lifestyle brand focused on creating memorable moments that enrich lives, Cooper’s Hawk is the 34
th largest winery in the U.S. and home to over 300,000 Wine Club Members. The concept is a fusion of familiar elements – winery, modern casual restaurant, Napa-style tasting room and artisanal retail market – that has combined to create an entirely new hospitality experience. Cooper’s Hawk has been recognized as one of the five fastest-growing restaurant chains (Nation’s Restaurant News and Kalinowski Equity Research), has won over 500 awards for its wine and has been named the Official Wine of the Screen Actors Guild® Awardsthrough 2020. Cooper’s Hawk wines are sourced, blended, aged, bottled and distributed exclusively through Cooper’s Hawk.
Connect with Cooper’s Hawk Winery & Restaurants
Website: chwinery.com
Instagram: @CHWinery
Twitter: @CHWinery

Explore Europe’s Hidden Sweets

The Great European Bake-Off – 27 of the tastiest desserts you have to try on your travels! 

A new interactive from Thomson Lakes and Mountains has taken a look at some of the best and lesser-known sugary treats from all over Europe. 

Satisfying your sweet tooth can often be one the best parts of a holiday. Whether it’s in a restaurant, a patisserie or lazing by the pool, discovering your new favourite dessert can often be the highlight of any trip. 

Thomson Lakes and Mountains have put together some of the finest sweet delights from 9 hotspots for getaways, with treats you may know or are yet to sample. Their interactive map will take you across the continent, showcasing the finest pastries, biscuits and cakes.

  • France – The Clafoutis is the baked fruit dessert from Limousin packed with black cherries, supposedly derived from the Occitan word ‘fill’. Fill up, indeed!
  • Italy – The nougat-like treat Mandorlato Torrone is local to a small commune named Cologna Veneta. The region in the Province of Verona even has its own annual nougat festival!
  • Austria – If you’re in Salzburg, be sure to sample the Nockerl, a dumpling-style dessert iconic to Austrian cuisine. The powdered sugar dusting is meant to signify the snow-covered mountain peaks.
  • Spain – The Torrija serves up what is essentially a variation of French toast, originating over 500 years ago and often made with alcohol.
  • Germany – The Berliner Pfannkuchen is the dessert responsible for JFK calling himself a doughnut which, while not strictly true, adds some humorous history to a tasty treat.
  • Portugal – Lisbon’s Bolo Rei is a traditional cake covered with candied fruit often eaten around Christmas time.

Dessert-fanatics can use the interactive to explore further, with confectionary items from Belgium, Switzerland and Slovenia all featuring on the Secret Sweets map. Martin Nolan at Thomson Lakes and Mountains’ claims that the map is ‘a great tool people can use to learn about the rich history of delicious European desserts’. 
The tool also shows users the ingredients, where it’s best to eat/buy, and a brief history of the dessert. Find out what you’ll be trying on your next trip away here.
 

TUI UK & IRELAND

TUI UK and Ireland is the UK’s largest tour operator with key brands including Thomson, First Choice, and Thomson Cruises as well as Crystal Ski and Thomson Lakes & Mountains. Sub brands include Sensatori, Sensimar, and Family Life, as well as First Choice Holiday Villages and SplashWorld Resorts.

TUI UK and Ireland’s airline, Thomson Airways is the UK’s third largest airline with 63 aircraft operating to over 88 destinations in 30 countries. Thomson Airways was the first airline in the UK to take delivery of Boeing’s 787 Dreamliner.

TUI UK and Ireland has a team of more than 10,000 employees and serves over six million customers each year.

TUI UK and Ireland is a member of TUI Group. 

SOUTHWEST GERMANY × GENUSS!

Genuss! SouthWest Germany Celebrates a Year of Culinary 

Enjoyment and All that Goes with It in 2018


SouthWest Germany is preparing for a year of good eating drinking and everything that goes with it in 2018. With 85 Michelin stars, this third largest state in Germany has much to show off. Yet, it’s not just the gourmet meals that create a heavenly universe for oeniphiles, beer lovers and gourmands. Every day restaurants, charming pensions, farmers, vintners and cooks take pride in creating delicious meals, traditional dishes, growing just the right fruit and herbs, producing just the right grapes and growing the perfect white asparagus that find their way to the plates of admiring guests.  
SouthWest Germany, officially the state of Baden-Württemberg, is Germany’s third largest state that stretches from the palaces of Mannheim and Heidelberg in the north to garden island of Mainau in Lake Constance in the south. It is home to the Black Forest, the car city of Stuttgart where Porsche and Mercedes are based, the hills and countryside of Swabia speckled with Rococo churches and splendid palaces and the asparagus route near Hohenlohe. Extraordinary kitchens proliferate as does the production of local products and ingredients that go into the meals.  

 

The year of “Genuss,” or culinary enjoyment, in 2018 is spread throughout the state. Towns and chefs from all corners will be celebrating their local and traditional dishes and products. The wine and beer industries comprised of many excellent, small wineries and microbreweries support the delicious meals. Meeting the locals and having fun at a brewery or one of the family-owned wineries or festivals is a natural way to experience SouthWest Germany. Handcrafted gin and Schnapps are also found in many of the local restaurants. Monkey 47, a popular dry gin, is made in the Black Forest of 47 different ingredients. Rustic schnapps and refined brandies are also local favorites from the Black Forest. Still today, there are hundreds, if not thousands, of approved distilleries in the Black Forest producing small and sometimes the tiniest amounts of schnapps, ranging from the simple fruit schnapps made from apples or pears to the distillates of local plums, Zwetschgen, right up to Kirsch, the queen of all fruit brandies.

 

Michelin starred restaurants dot the landscapes of the country and the cities offering all sorts of sophisticated plates. Always popular however are also the traditional dishes that comprise part of many meals, including pretzels (of course), Spätzle (egg noodles), Kässpätzle (noodles with cheese); Fellchen (a white lake fish from Lake Constance), Flammkuchen (a quiche-like onion and bacon tart), Maultaschen (Swabian ravioli, filled with minced meat, onions, spinach); Ofenschlupfer (bread pudding); Rostbraten (steak and onions, with a red wine sauce); Schwarzwälder Schinken (cured, smoked ham) and, of course, the Schwarzwälder Kirschtorte (Black Forest cake comprising chocolate cake, jam, cherries, Kirsch and lots of whipped cream). These delicious dishes you can find in almost every restaurant but they are only the starters for many chefs who take these basics to the next level with creativity and ingenuity comprising local ingredients and great training.

 

The best place to start and end your trip is in the capital city of Stuttgart. Whether you come by train or plane, Stuttgart is easily accessible and bookends the trip in a perfect way with a relaxed urban experience that blends well with the village adventures in the countryside. Baden-Württemberg’s state capital has a wide range of culinary highlights on offer: from gourmet cuisine and down-to-earth favourites to exquisite wines and refreshing beers, an informative walk round the Museum of Viniculture or fascinating guided brewery tours – there’s guaranteed to be something to suit every taste. Surrounded by the Württemberg wine hills, Stuttgart also is a great spot for a day trip to the half-timbered village of Esslingen that is renowned also for its centuries old sparkling wine cellar, Kessler, which sells out rapidly each year. In 2018, Stuttgart will be celebrating 200 years of the annual Cannstatter Volksfest (it was not held every year consecutively) and 100 years of the annual agricultural festival. In addition to these two great milestones in Stuttgart’s history, the historical Volksfest (folk festival) will take place in the city’s main square.   

 

There are no fewer than 24 starred restaurants in the Stuttgart Region, eight of them in the state capital itself. You’ll find everything from traditional and classic dishes to haute cuisine and creative, innovative gastronomy. At the Wielandshöhe, the emphasis is on organic ingredients and species-appropriate livestock husbandry; Yosh scores with its wine cellar and cigar lounge, while the Speisemeisterei, located in the Palace Hohenheim, offers a special baroque ambience and matching menus. All together there are eight restaurants with stars: are eight: Délice, Olivo, Speisemeisterei, Restaurant Top Air, Wielandshöhe, Zirbelstube, Yosh, 5. For visitors travelling by air, the first culinary highlight can be found immediately on arrival at Stuttgart Airport. The Top Air itself has been starred since 1991 and it’s Europe’s only Michelin-starred airport restaurant.

 

Beer made in Baden-Württemberg is an unforgettable experience for all your senses and is part of the year of Genuss in 2018. With 189 breweries, Baden-Württemberg is the second most important beer region in Germany after Bavaria. Many breweries offer tours and special behind-the-scene looks at their expert brewing processes. In fact, the world’s very first beer charter was bestowed in the year 776 in Geisingen an der Donau, a small village in the Württemberg region.

 

More recently, the small town of Ehingen (Donau) was named “Beer Culture City,” as it is home to four breweries that, together, brew more than 40 beer varieties. Surrounded by breathtaking landscapes between the rolling hills of the Swabian Alb and the shores of Lake Constance, this charming little town has the most breweries per capita in all of Baden-Württemberg. Especially fun times to visit Ehingen (Donau) in 2018 are the celebration of the beer purity laws on April 20 when the Bergbrauerei and the Schwanen Brewery open their doors until late into the night and offer a colorful program of live music, craft beer and open tours. From July 6 to 9, the celebration of St. Ulrich’s Festival goes on throughout the town; and on August 31, everyone enjoys the tapping of the special “autumn gold” beer.

 

Another tiny town with a big reputation and outstanding food production is culinary town of Baiersbronn. Surrounded by lush green forests, Baiersbronn is a culinary pilgrimage worth taking. With just 14,500 residents and eight Michelin stars it has the highest density of Michelin stars in all of Europe. Baiersbronn is an impeccable combination of startlingly beautiful nature and delicious gourmet food everywhere from restaurants and inns and even to picnic baskets filled with “Baiersbronn Treasures.” This tiny town nestled in the beautiful northern Black Forest has started a revolution of gourmet excellence that has been pervasive enough to spread to other cities in the region. Nearby in the Murg Valley, Eberstein Castle is continuing to flourish after being renovated by the Overlack family in 2005. The castle’s main restaurant, led by by Bernd and Roswitha Werner, now holds its own Michelin star. The Eberstein Winery’s vineyards have been replanted and are led by Jürgen Decker and Ernst Möschle who produce the highest quality wines.

 

SouthWest Germany also has two major wine-making regions. The Baden vineyards run north-south for 250 miles/400 km along the eastern bank of the River Rhine. The climate is similar to the famous French wine-making areas of Alsace, Champagne, and the Loire. The other wine-making region, Württemberg, is farther east, running to the north and south of Stuttgart. This is the only German region where red wine is the specialty. Both of these wine regions have their own scenic tours where visitors can drive, walk or take a car and explore the individual vintners and their vineyards.

 

About three-quarters of the vineyards are tended by farmers, and the same families have done so for over 100 years. Many families open their homes or have “Besens” and “Straussen,” special seasonal wine pubs or taverns, where you can drink the wine grown at the door, and eat homemade local dishes. The name Besen actually means broom – and a broom at the door is a sign that the pub is open for business. The Besens are in the Württemberg vineyards and the Straussen are in Baden. Either way, they are great places for good wine, good food and good company. It is yet another wonderful way to meet the locals and get a taste of SouthWest Germany.

www.tourismus-bw.de

www.stuttgart-tourist.de/en

www.bierkulturstadt.ehingen.de/en

www.baiersbronn.de/en