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SAN FRANCISCO, CA –Sweet, spectacular cookies abound in the Beyond Wonderful holiday kitchen. To celebrate the year’s biggest baking month, online host and guide Barbara Adams has teamed with resident baking expert Catherine Christiansen, serving up a bonanza of bite-sized holiday gems.
Baking traditionalists will find foolproof formulas for sugar cookies, gingerbread people and other holiday staples. Those looking for a change will appreciate new classics like chocolate peppermint bars or candy-packed “monster” cookies.
In addition to clear, easy-to-follow recipes, Beyond Wonderful also highlights the social pleasures of the cookie baking season. Find tips for making cookies with kids (stress-free!), and suggestions for hosting the ultimate grown-up baking party, complete with wine and jazz. Visitors to the site will also enjoy holiday-perfect recipes for main dishes, sides and festive beverages.
Throughout the holidays and all year round, Beyond Wonderful offers hundreds of classic and seasonal dishes for everyday and special occasions – all meticulously kitchen-tested. The site also offers an ever-growing library of engaging feature stories and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.
About Barbara Adams’ Beyond Wonderful
The brainchild of cooking teacher and online guide Barbara Adams, Beyond Wonderful is a vibrant online culinary destination for both novice and accomplished home cooks. The site launched in September 2004 from the San Francisco Bay Area, and today serves culinary enthusiasts across the country. Beyond Wonderful offers hundreds of classic and seasonal recipes for everyday and special occasions, all meticulously kitchen-tested and accompanied by tempting photographs. The site also offers an ever-growing library of premium editorial content. For more information, contact pr@beyondwonderful.com.
About Catherine Christiansen
A Colorado-based chef and food writer, Catherine is a columnist and restaurant reviewer for the Boulder Daily Camera. She also writes about food, wine and restaurants for other local and national publications including Delicious Living and 5280, Denver’s leading lifestyle magazine. Catherine develops recipes for Horizon Organic, the nation’s number one organic dairy company, and works with a number of community-supported farms and local farmer’s markets in developing recipes for organic produce.
This month, Beyond Wonderful honors Cinco de Mayo with a slew of authentic Mexican recipes. From fresh salsas to savory enchiladas to a killer margarita, the site offers everything required to craft the perfect Cinco de Mayo menu — or an easy, delicious Mexican feast at any time of year.
San Francisco, CA (PRWEB) May 1, 2007
Online host and guide Barbara Adams collaborated with talented Mexican home cook Yolanda Resendiz to bring the culinary traditions of Mexico to life in American kitchens. Visitors to Beyond Wonderful ( http://www.beyondwonderful.com ) will enjoy vivid, step-by-step photo How-To’s covering important Mexican culinary techniques, as well as tips for locating and selecting hard-to-find Mexican ingredients.
This month’s Mexican feature continues the Beyond Wonderful tradition of showcasing recipes and culinary insights from around the globe. Prior editions have celebrated Indian and Irish cuisine. In addition to special international features, Beyond Wonderful offers hundreds of classic and seasonal dishes for everyday and special occasions — all meticulously kitchen-tested. The site also features an ever-growing library of engaging articles and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond — culminating, of course, in the kitchen.
San Francisco, CA—The luck of the Irish comes to Beyond Wonderful this month, as host Barbara Adams welcomes guest chef Sean Canavan of O’Reilly’s Holy Grail.
A German-born chef with a passion for fresh, local ingredients, Canavan is right at home at O’Reilly’s Holy Grail, noting many similarities between the culinary cultures of Ireland and his native country. Indeed, Canavan’s unique ability to balance classic Irish charm with European sophistication and New World innovation has made O’Reilly’s Holy Grail www.oreillysholygrail.com. one of the Bay Area’s premier dining destinations,
As guest chef, Canavan shares his recipes for traditional Irish favorites like colcannon and soda bread, as well as more elaborate offerings like nettle ravioli and oyster and sausage fritters. This month’s visitors to Beyond Wonderful will also enjoy Irish cheese pairings from resident cheese expert Mark Todd, plus tips on potatoes from produce guru Dan Avakian.
Looking beyond St. Patrick’s Day, Beyond Wonderful offers hundreds of classic and seasonal dishes for everyday and special occasions—all meticulously kitchen-tested. The site also features an ever-growing library of engaging articles and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond—culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.
San Francisco, CA — Cheese takes center stage at Beyond Wonderful this month, as online host and guide Barbara Adams welcomes guest chef James Boyce of the Marin French Cheese Company.
Boyce, an expert in large-scale natural and organic food production, offers easy-but-innovative recipes using Marin French’s award-winning Rouge et Noir cheese. In addition to Boyce’s recipes, visitors to the site can enjoy a glimpse into the history and philosophy of Marin French—America’s oldest continually operating cheese making facility.
Resident cheese expert Mark Todd also offers an array of cheese and beverage pairings for Beyond Wonderful visitors every month. Featuring recommended cheeses, wines and beers and complementary accompaniments, the pairings are sure to tempt the palate of experienced cheese connoisseurs and novices alike. This month’s selections include Dutch Gouda and Edam with Belgian Dubbel ale, and Fourme d’Ambert blue cheese with wine from the Cotes du Rhone. Both pairings are specifically designed to satisfy the soul during chilly winter weather.
In addition to this month’s mouthwatering cheese features, Beyond Wonderful offers hundreds of classic and seasonal dishes for everyday and special occasions – all meticulously kitchen-tested. The site also offers an ever-growing library of engaging articles and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond—culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.
San Francisco, CA – At Barbara Adams’ Beyond Wonderful, ‘tis the season to sparkle. For resident wine expert Michael De Loach, that means – what else? – Champagne. In his December column, Michael offers covers all the bubbly basics, including suggestions for delectable Prosecco, Asti and other effervescent options.
For those with wine lovers on their list, De Loach brings a wealth of gift ideas that surpass the predictable bottle-with-a-bow. From books to movies to gadgets, his list is a terrific resource for time-starved shoppers in search of the perfect present.
In addition to wine education, Beyond Wonderful offers a vast culinary library: hundreds of classic and seasonal dishes for everyday and special occasions. Each recipe is meticulously kitchen-tested and accompanied by tempting photographs. The site also offers an ever-growing collection of engaging feature stories and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.
About Michael De Loach
Hook and Ladder Winery principal Michael De Loach grew up in the wine business: he started working in the family vineyard at age 11 and in the cellar at 15. De Loach has appeared throughout the country on radio, television and speaking engagements, and has been featured in many national publications including Newsweek, The New York Times, The Los Angeles Times and The Wine Spectator. He is the host of “Wine Country Live,” a nationally syndicated radio show.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond – culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.
San Francisco, CA – ‘Tis the season for all things sweet at Barbara Adams’ Beyond Wonderful; the online headquarters for holiday baking. Resident pastry expert Catherine Christiansen takes the lead with a scrumptious series of recipes perfect for gifts and entertaining. Catherine offers classics like sugar cookies, spicy ginger snaps, and macaroons, plus more elaborate delicacies such as dried cherry nut bread and decadent, candy-laden “monster” cookies.
Like all recipes in the Beyond Wonderful collection, Catherine’s holiday specials feature tempting photographs and convenient links to step-by-step technical guidance. Novice bakers will particularly appreciate detailed “how-to” lesson on the basics of rolling dough.
In addition to a bounty of holiday-perfect recipes for main dishes, sides and desserts, Beyond Wonderful offers hundreds of classic and seasonal dishes for everyday and special occasions—all meticulously kitchen-tested. The site also offers an ever-growing library of engaging feature stories and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.
About Catherine Christiansen
A Colorado-based chef and food writer, Catherine is a columnist and restaurant reviewer for the Boulder Daily Camera. She also writes about food, wine and restaurants for other local and national publications including Delicious Living and 5280, Denver’s leading lifestyle magazine. Catherine develops recipes for Horizon Organic, the nation’s number one organic dairy company, and works with a number of community-supported farms and local farmer’s markets in developing recipes for organic produce. She is also a Chef Instructor in pastry at the Culinary School of the Rockies in Boulder.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond—culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.
San Francisco, CA – Barbara Adams’ Beyond Wonderful has teamed up with acclaimed cookbook author Linda Carucci to create the ultimate online reference for preparing a holiday bird. Carucci’s clear, easy-to-follow recipes and instructions cover every step of the process, from brining for extra flavor to calculating cooking time, preparing gravy and more. A carving guide—complete with photos—ensures a flawless feast.
For those seeking inspiration beyond the bird, Beyond Wonderful offers easy, reliable kitchen-tested recipes for all of the holiday favorites. Says Barbara Adams, “we get tons of hits on the classics like mashed potatoes and apple pie—but visitors always end up discovering something new while they’re here.” Corn with green chiles, yam biscuits and persimmon pie are just a few of the site’s unique seasonal offerings.
In addition to scrumptious holiday recipes, Beyond Wonderful offers hundreds of classic and seasonal dishes for everyday and special occasions—all meticulously kitchen-tested and illustrated with professional photography. The site also offers an ever-growing library of detailed technique “how-to’s,” engaging feature stories and monthly columns on wine, produce, baking and cheese from a panel of culinary pros.
About Linda Carucci
Linda is the Julia Child Director of Culinary Programs at Copia: The American Center for Wine, Food & the Arts in Napa, California. She is the author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005), which was a finalist for a James Beard Award and the Julia Child First Book Award.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond—culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.
San Francisco, CA – Barbara Adams and Beyond Wonderful are pleased to welcome Linda Carucci as Guest Chef for the month of November. As a visiting expert, Carucci covers the season’s hottest culinary topic: brining and roasting the ultimate holiday turkey.
Linda is the Julia Child Director of Culinary Programs at Copia: The American Center for Wine, Food & the Arts in Napa, California. She is the author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005), which was a finalist for a James Beard Award and the Julia Child First Book Award.
“I’m so excited to be working with Linda,” explains Beyond Wonderful president and founder Barbara Adams. “Not only is she an amazing chef and writer, but she’s got years of practical teaching experience, so she really knows how to make her recipes and techniques accessible for everyone.”
For eight years prior to joining the staff at Copia, Linda taught cooking classes in her Oakland, California cooking school and across the United States. In 2002, her peers in the International Association of Culinary Professionals voted Linda Cooking Teacher of the Year. A December 1984 graduate of the California Culinary Academy, Linda went back to serve as the dean there from 1989 to 1993, then taught at the Academy from 1995 to 1996.
For her November feature, Linda joins the four permanent members of the Beyond Wonderful expert panel: Dan Avakian on produce, Michael De Loach covering wine, Mark Todd on cheese and Catherine Christiansen on baking and pastry. Each expert’s monthly columns include recipes or serving suggestions, enhanced with inspiring professional photography.
To learn more about Linda Carucci, please visit www.LCKitchen.com.
About COPIA
COPIA is a non-profit discovery center whose mission is to explore, celebrate and share the many pleasures and benefits of wine, its relationship to food and its significance to our culture. Located in the heart of Napa Valley, COPIA is the premier wine country destination—offering visitors exceptional wine and food tasting programs, art exhibitions, organic edible gardens, films, concerts, fine and casual dining, shopping and more. Learn more at www.copia.org.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond – culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.
SAN FRANCISCO, CA—This month, BeyondWonderful.com will once again showcase the work of Dan “The Produce Man” Avakian. A permanent member of the Beyond Wonderful expert panel, Dan is a 30-year veteran of the California produce business. His monthly columns share insider tips on what’s good, what’s not good and how to get quality produce every time. “I’m thrilled to be working with Dan,” says Beyond Wonderful’s creator and host, Barbara Adams. “He’s got it all—the industry experience, the technical knowledge and a style that gets people really excited about produce.”
Dan’s latest columns include an article on pumpkins, an exploration of fall pomegranates, and a close look at pears. Each lively story includes fascinating information on agricultural history, plus how-to tips for picking, prepping and storing fresh fruits and veggies. Dan often shares gems from his personal recipe files, time-tested over years spent working with California’s finest growers.
Dan discovered a passion for produce while working in an open-air market in 1976. In the course of his career, he has helped pioneer the produce program at Costco Wholesale, built the produce program for Webvan.com and made significant contributions to many other Bay Area produce operations. After 30 years in produce, Dan has recently reaped a sweet harvest, taking over ownership of the very market where he got his start in the business. Dan’s Fresh Produce is located at 2300 Central Avenue in Alameda, CA, and operates 7am–7pm.
In addition to his hands-on work in produce, Dan has also written columns for local newspapers and produced this own radio show, aired on more than 60 stations. His most recent project, “Getting Fresh with Dan the Produce Man” can be heard on www.111 Radio.com. Dan has made several appearances as guest host on Rosy Chu’s Bay Area People on Cox Television, KTVU Channel 2 in Oakland, California.
Dan is one of four industry pros on Beyond Wonderful’s expert panel, which also includes Michael De Loach covering wine, Mark Todd on cheese and Catherine Christiansen on baking and pastry. Each expert’s monthly columns include recipes or serving suggestions, enhanced with inspiring professional photography.
About Barbara Adams’ Beyond Wonderful
Beyond Wonderful launched in September 2004 from the San Francisco Bay Area; an internationally renowned center for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful delivers all the color, flavor, vitality and spice of this magnificent region in an ongoing culinary adventure from farms to markets to vineyards and beyond—culminating, of course, in the kitchen. For more information, contact pr@beyondwonderful.com.
Produce expert Dan Avakian joins a panel of culinary professionals on Beyond Wonderful, an ever-growing web site of classic and seasonal recipes, how-to cooking techniques, features and expert advice.
San Francisco, CA (PRWEB) July 17, 2006—Culinary expert Barbara Adams announced today that Dan “the Produce Man, Avakian, has joined the panel of contributing culinary experts for Beyond Wonderful (www.beyondwonderful.com).
Beyond Wonderful represents a dedicated team of food and wine experts, writers, photographers, graphic artists and editors—all united in their passion for fabulous cuisine.
Every month, Avakian will share his expertise on what’s good, what’s not good and the best deals in getting quality produce every time.
Avakian’s passion for produce began when he started working in an open-air produce market in 1976. Later he moved to Fry’s Food stores, owned his own produce store, helped pioneer the produce program at Costco Wholesale in Northern California, build the produce program for Webvan.com the online grocer and contributed greatly to a San Francisco Bay Area Organic home delivery service.
Over the years, Avakian has written produce columns for local newspapers, produced this own radio show on over 60 radios stations and presently “Getting Fresh with Dan the Produce Man” is heard on www.111 Radio.com.
He appears regularly as guest host on Rosy Chu’s Bay Area People http://www.ktvu.com/community
In this months’ column Avakian gives tips on spring produce—how to select the right cauliflower, how to recognize past prime strawberries, what does a “squeaking” Artichoke mean and much more.
The Produce Expert column is just one of the new content addition to the BeyondWonderful.com culinary website which has produced hundreds of recipes, “How To’s”, and seasonal food features that are accompanied by photos, a distinction from all but a handful of food/culinary websites.
All about Barbara Adam BeyondWonderful.
Beyond Wonderful (Beyondwonderful.com) launched in September 2004, hailing from the San Francisco Bay Area, internationally renowned for culinary innovation. The brainchild of Barbara Adams, Beyond Wonderful l experiences the color, flavor, vitality and spice in an ongoing culinary adventure from farms to markets to vineyards and beyond, culminating, of course, in the kitchen. Every Beyond Wonderful recipe reflects Barbara’s inspired creativity, plus months of meticulous testing, editing, and refining by the BW team.
For more information contact us at pr@beyondwonderful.com.
