This year, thousands who came to the Manatee County Fair for the food and the fun came home with something morepractical solutions to brighten their days year-round, thanks to the Tampa Bay Scientology Volunteer Ministers.

The fair was an unqualified success with more than 50 rides in the midway, a petting zoo and pig races, Cajun catfish, Texas barbecue and fried pastriesand a bright yellow Volunteer Ministers tent.

The Tampa Bay Scientology Volunteer Ministers are first responders who earned the Governors Points of Light Award in 2004 for the relief they provided in that years record hurricane season. But they dont simply wait for disaster to strikethey set up their tent throughout the region to help Floridians prevail over all lifes disasters, great and small.

They are trained in Scientology principles anyone can use to salvage marriages, resolve conflicts, raise happy children, reduce stress, and overcome study difficulties19 subjects in all, aimed at assisting people to do better in life.

There is nothing more rewarding than watching a person brighten up before your eyes, says one of the volunteers. When he sits up, smiles, and says I feel so much better, believe me, you do too.

In creating the Volunteer Minister movement, Scientology Founder L. Ron Hubbard wrote: A Volunteer Minister is a person who helps his fellow man on a volunteer basis by restoring purpose, truth and spiritual values to the lives of others. He uses the technology of Scientology to change conditions for the betterfor himself, his family, his groups, friends, associates and for Mankind.

To learn more about the Scientology Volunteer Ministers or enroll on a free online Volunteer Minister course, visit http://www.VolunteerMinisters.org.

The Scientology Volunteer Minister program was initiated by Scientology Founder L. Ron Hubbard in 1976. There are now hundreds of thousands of people across 185 nations trained in the skills of a Volunteer Minister.

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Américas Woodlands has added new on-the-go lunch offerings to its already popular menu – Bocado Lunch Trays, priced at $ 10 per person come with the choice of a house salad with cilantro dressing or a cup of the soup of the day, fresh fruit and melt-in-your-mouth Alfahores cookies. Served on a stylish — modern tray the all-inclusive Bocado selections are flavor packed and provide quick, fresh options for hurried office workers and causal diners. Bocado Lunch Trays are available week-days from 11 a.m. until 4 p.m.

Bocado Lunch Trays are a quick and flavorful sampling of the Américas menu, and we have seen them escalate in popularity since Américas Woodlands introduced them a short time ago, said chef and owner Michael Cordúa. The trays are now a permanent feature on our lunch menu and offer Américas a la Express for our guests who are racing the clock.

Nine Bocado Lunch Trays are currently on the menu:

Empanadas two savory, Latin pastries filled with the choice of beef, chicken or spinach

Angel Wings ethereally light fried chicken wings, with brown butter, habanero-papaya and blue cheese

Ahi Tuna and Jícama Nachos crispy onion, cilantro, citrus ponzu

Cobb Salad grilled chicken, heart of romaine, bacon, avocado, peeled tear drop tomato, blue cheese and garlic dressing

Grilled Chicken Caesar heart of romaine, Caesar dressing, parmesan and herbed croutons

Organic Quinoa Salad grilled chicken breast, roasted red pepper, tomato green onion, papaya and pineapple, mixed greens, citrus-herb vinaigrette

Caprese Sandwich peeled marinated tomato, fresh mozzarella and basil on toasted baguette

Aji Chicken Salad Sandwich aji pepper chicken salad with tomato basil and candied pecan on a sweet sourdough roll

Cuban Sandwich ham and roasted pork with chopped house pickles and melted provolone cheese on a sweet sourdough roll.

In addition to the new lunch offerings, diners can continue to enjoy popular items such as The Churrasco, voted Esquire magazines Top 20 Steaks in America, the Amazon Burger, Pollo Encamisado and the customizable Design Your Own Salad.

ABOUT AMÉRICAS WOODLANDS

Américas Woodlands is located at 21 Water Way Avenue in The Woodlands. Américas is owned by celebrated chef Michael Cordúa, who owns and operates five additional award-wining restaurants, including Américas River Oaks, Artista, Churrascos River Oaks, Churrascos Westchase, and Amazon Grill. A new Churrascos in Sugar Land will open December 1, 2011. Cordúa is the only chef in Texas to be inducted into the Foood & Wine Magazine Hall of Fame. For reservations please call 281.367.1492. http://www.cordua.com/americas

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Chinese New Year arrives on January 23rd. This is the first of 15 days of celebration and the start of the Year of the Dragon.

For many overseas Asians and others who have experienced traditional Chinese treats, the Chinese New Year holiday brings a yearning for hard to find baked treats from the region. Goodies like pineapple tart cookies, nian gao rice cakes, and kock gais fried peanut pastries are difficult to find outside of Asia, even in your local Chinatown.

To solve this problem, Browncookie.com offers a full specialty baking product line to help people prepare these treats at home. Starting at $ 5.99 for pineapple tart cookie cutters, you will discover hard to find baking tools for the Chinese New Year season at their online store. Items like nian gao molds and kock gais molds will add unique elements to your cooking and baking tool collection. Browncookie.com also provides free downloads of detailed, carefully tested and authentic recipes so that your purchase can be immediately put into good use.

Browncookie.com is an internet retailer of bakeware, cookware, and kitchen tools based in Seattle, WA. Browncookie.com offers free shipping for US customers with purchases over $ 25. Browncookie also ships worldwide and offers expedited shipping options.

Founded in 2008 in Seattle, WA, Browncookie.com is a business dedicated to the needs of home cooks and baking professionals around the world. By offering a diverse range of cooking and baking tools and utensils, the companys mission is to help home cooks and professional chefs broaden their recipe repertoires. Browncookie.com prides itself in offering cooking tools that will bring out the chef in you.

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Related Pastries Press Releases

Scott Kneeland, East Vail resident and restaurant manager of Alpine Tavern, and his staff present a unique dining experience that includes a free Caesar salad and a free serving of the Chef Paolo Busis homemade Tiramisu dessert.

Complete the evening with appetizers and main courses from the Alpine Taverns regular menu or from new decadently healthy selections including Lamb Shank immersed in a delicate, light coconut curry sauce, Prawns Sambuca prawns presented on puff pastry complemented by a white wine Sambuca sauce, and Eggplant Parmigiana from the hills of Cerbaia in the heart of the Chianti region of Italy.

Pair each course with one of Alpine Taverns fabulous wines. Alpines wine cellar presents wonderful choices including reasonably priced Napa, Sonoma, Italian, and other international wines perfect for your special celebrations. For the connoisseur, Alpine Tavern has an excellent selection of fine French and American wines.

Alpine Taverns international staff delivers, in the words of their customers “awesome service”. Dining is a unique experience not just a meal. Guests will be recognized at the entrance as a valued individual.

Diners can continue their mountain experience at the Alpine Tavern. Soaring ceilings, a roaring fire, dramatic lighting and alpine views result in Vail’s premier mountain setting. White linen tablecloths, fine silver, crystal and crockery frame every meal. Experience a diverse and dramatic world of dining at the Alpine Tavern. The dining room, the Edelweiss, presents a casual, but elegant ambiance.

Check out the Alpine Taverns new selections and weekly music lineup in SneakPEAK Vails event calendar.

The Alpine Tavern is not just Vail..its the best of Vail.in East Vail 4695 Racquet Club Drive in East Vail. To make a reservations at the Alpine Tavern call 970-476-7888.

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Nationally syndicated food columnists Bonnie Tandy Leblang and Carolyn Wyman have named Freschetta Simply … Inspired Farmers Market Veggie Pizza the winner of their annual Golden Shopping Cart of the Year Award for best new food product introduced into U.S. supermarkets in 2011.

“Freschetta Simply … Inspired brings frozen pizza up to upscale restaurant quality,” said Carolyn Wyman, the junk-food-loving half of the duo behind the Supermarket Sampler food product reviewing team. Her writing partner, registered dietitian Bonnie Tandy Leblang, praised the pizza’s “plethora of veggies” and environmentally friendly “soft” packaging. Both writers rhapsodized about the Farmers Market Veggie variety’s “crisp, light and highly flavorful crust” and fresh-tasting, upscale toppings.

Freschetta Simply … Inspired was one of 25 products praised or lambasted in the end-of-the-year edition of Supermarket Sampler, a Universal Uclick column co-written by Wyman and Leblang that helps newspaper readers around the country make smart food-purchasing decisions. The year-end rankings were based on more than 150 new foods the pair tried and wrote about this past year.

Leblang’s runners-up for the Golden Shopping Cart Award included Wild Planet Foods Wild Albacore Tuna in Extra Virgin Olive Oil (“ocean-friendly” and “with less mercury and more omega-3s than conventional brands”); Kashi Spicy Black Bean Enchilada (“nutritionally the supermarket freezer case doesn’t offer much better”); and Stonyfield Organic After Dark Chocolate Nonfat Frozen Yogurt Bars (“heaven on a stick”).

Wyman’s favorites included Pop-Tarts Frosted Strawberry Mini Crisps (the iconic toaster pastries “miraculously transformed into a delicious diet snack”); Classico Light Creamy Alfredo Pasta Sauce (“light enough for everyday eating and tasty enough that you’ll want to eat it that often”); and Kozy Shack Bread Pudding (“no-work refrigerator dessert containing no more calories than a yogurt”).

Double Forks Down designation was also given to what the pair jointly judged to be the six worse new food products of 2011, including Skinny Cow Cookies ‘n Cream Truffle Bar (“anemic chemical-filled ice cream with a wisp of chocolate coating”); Dole Real Fruit Bites (“look like stones and tastes like sugar”); and Ben & Jerry’s Late Night Snack (“salty and soggy” proof that “comics should stick to comedy”).

The full text of the special end-of-year edition of Supermarket Sampler with all 25 product recommendations and condemnations can be seen in the Atlanta Constitution, the Las Vegas Review Journal and the Deseret Morning News, among other newspapers, as well as online at http://www.uexpress.com/supermarketsampler the week of Dec. 25. To interview Carolyn Wyman and Bonnie Tandy Leblang about their column and 2011 food product trends, contact Alan McDermott at Universal Uclick at (816) 581-7333 or amcdermott@amuniversal.com.

About Universal Uclick

Universal Uclick is the largest independent syndicate in the world and a leading digital entertainment provider of humor, comic strips, political cartoons, and other content for print, web and mobile devices. Universal Uclick provides editorial development, licensing and other distribution services for iconic brands like Doonesbury, Dear Abby, and some of the most significant comics in history, including Calvin and Hobbes, The Far Side, Garfield, Peanuts, Dilbert, For Better or For Worse, Cathy, and Ziggy as well as recent hits Lio, Cul de Sac and The Argyle Sweater. Effective June 1, 2011 Universal Uclick assumed management of syndication services for United Feature Syndicate which includes the properties Pearls Before Swine, Get Fuzzy, Marmaduke, Frank & Ernest, The Born Loser, Big Nate and Miss Manners, and the Newspaper Enterprise Association (NEA) Package.

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Translation has been making headlines throughout 2011, frequently for the wrong reasons.

Thats why Accredited Language Services, a US-based translation company, celebrates the Third Annual Jelly Donut Awards to recognize noteworthy lapses in translation, interpreting, and localization throughout the past year. From made-up languages to unintended voice-activated insults, this years top 5 mistakes offer a look at what not to do when another language is involved.

Established in 2009, the Jelly Donut Awards pay homage to President John F. Kennedys infamous pronouncement Ich bin ein Berliner, popularly translated as I am a jelly donut. While, in truth, the Presidents statement did not actually liken him to a pastry, the story has nevertheless stuck as a fun and illustrative anecdote.

The same, however, cannot be said for this years winners, who experienced unfortunate consequences including loss of sales, credibility, and goodwill. Lesson learned: whether planning a worldwide marketing campaign or simply telling a joke to an out-of-towner, be sure to pay attention to your language and audience, lest you end up winning an award yourself!

5) Siri-ous Mistakes in International Markets

Launching a new product has its fair share of hurdles to overcome, and when you aim for a global release, you can add foreign languages to that list of obstacles. Not only do you need to make sure your advertisements and product information are translated properly, you also need to take a look at something even more basic: the products name.

Apple and Nokia both seem to have skipped this step in a couple of markets. The iPhone 4Ss signature app Siri, the digital personal assistant garnered largely unwanted attention following its release Japan. In Japanese, the apps name sounds uncomfortably similar to the word shiri, a crude word for someones rear end. While this issue was certainly awkward enough for the company, Apples embarrassment was compounded by the fact that the app is voice activated.

Nokia experienced similar problems in Spain as they unveiled their latest handset, entitled Lumia. Unfortunately, the products unveiling hit an unexpected snag when it was pointed out that in Spain, lumia is slang for prostitute.

4) Italian Vogue Makes the Wrong Kind of Fashion Statement

Fashion magazine Vogue normally enjoys a global readership with localized versions populating newsstands all over the planet. Unfortunately, earlier this year the Italian edition made a world-class translation blunder.

In an online fashion spread about earrings, the magazine referred to large gold hoops as slave earrings, prompting a swift and severe backlash from its readers. Vogue Italias editor-in-chief ultimately apologized for the incident, stating that it was a matter of poor translation from Italian to English. Along with its apology, Vogue removed the offending language.

3) No Such Thing as Swiss, Miss

Linguists estimate about 6,000 languages are currently spoken around the world some with as few as two speakers. Earlier this year, a couple of high-profile figures attempted to raise the number to 6,002 by referring to languages that dont actually exist.

While in Switzerland promoting her movie Cowboys and Aliens, actress Olivia Wilde joked that she was preparing a speech in multiple languages, including Swiss. Trouble is, there is no Swiss language citizens of Switzerland speak German, French, Italian, or Romansh. When she realized her error, Wilde said shed switch to Cantonese instead, to keep things interesting.

Former presidential hopeful Herman Cain made a similar mistake. While sampling some of the local cuisine at a campaign stop in Miami, Cain asked how to say delicious in Cuban.

2) The Dalai Lama Walks Into an Unfamiliar Reference

Humor can be an excellent ice breaker, but only if everyone involved is in on the joke. Unfortunately, no one ever told this to Australian news anchor Karl Stefanovic. In June, Stefanovic had the opportunity to speak with the Dalai Lama, and employed a professional interpreter to bridge the language gap.

During the interview, Stefanovic told an ostensibly innocuous joke: So the Dalai Lama walks into a pizza shop. And he says, Can you make me one with everything? Instead of laughter, the joke was met with a confused and awkward silence the Dalai Lama simply didnt get it.

Sadly, even with expert interpretation, wordplay doesnt always survive the transition to another language, especially not when its delivered off the cuff and without advance notice. Perhaps with a bit of prep time, the interpreter might have been able to salvage the joke, but as it happened, Stefanovics attempt at humor fell flat.

1) Manchester Unusually United

Theres nothing quite like good sports rivalries, and soccer or football, if youd rather has some of the best. Notably, Englands cross-town nemeses Manchester United and Manchester City inspire fervent loyalty in their supporters, and matches between the two teams are known as the Manchester derby.

However, an administrative decision that took place this year has added a new and ironic layer to the teams contests. One of Manchester Citys sponsors, Etihad Airways, negotiated for naming rights to the teams playing field, renaming it Etihad Stadium.

Unfortunately for Manchester City, etihad – when translated from Arabic into English – means unity or united. Which means that, much to their chagrin, Manchester City now plays its games in United Stadium.

Accredited Language Services would like to congratulate this years winners, who graciously reminded us all on the importance of good translation and localization. Stay tuned for the winners of next years awards but avoid becoming one of them. Professional, accurate translation services like those provided by Accredited Language Services can help anyone avoid next years big translation error.

About Accredited Language Services:

Accredited Language Services has provided translation, transcription, interpreting, conference and multimedia services for more than 25 years. Fortune 500 companies, technology firms, advertising agencies, government offices, hospitals, banks, law firms and private individuals rely on the professional language solutions from ALS in 150+ languages and dialects.

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Living Light Culinary Institute, a gourmet raw food school on the northern coast of California, is taking its flagship introductory class, FUNdamentals of Raw Living Foods on the road. The one-day intensive course, slated for January 21 in Santa Monica, CA, and January 28 in San Diego, offers a wide variety of easy-to-prepare raw vegan recipes. More than a dozen gourmet raw recipes will be demonstrated, featuring appetizers, fruit smoothies, soups, green juices, salad dressings, entrées, patés, sandwich wraps, nut milks, non-dairy cheeses, crackers, and dehydrated treats. Tuition for the course, which takes place from 9:00 AM 5:30 PM is $ 375, and includes an abundant organic raw vegan buffet lunch. For information about Fundamentals of Raw Living Foods and other Living Light Culinary Institute classes, or to register, call 707-964-2420 or visit RawFoodChef.com

The class also offers two popular dessert demos: Black Forest Cherry Brownies and Carrot Apple Kuchen. Students learn sprouting and kitchen gardening, and how to make fermented foods like live sauerkraut. Talks offered during the one day class also include The Secret of Great Dressings, Marinades, and Sauces, and Quick and Easy Meal Prep, teaching students how to create simple menus using essential equipment and supplies used in a raw food kitchen. The Introduction to Basic Knife Skills demo helps attendees learn how to use the right kitchen knife for every task.

The class is open to everyone, from complete novice to professional chef. Since it was first developed by Living Light founder and director Cherie Soria in 1998, thousands of people from over fifty countries on six continents have taken Fundamentals of Raw Living Foods. Certified Living Light chef instructors Alicia Ojeda and Brenda Hinton will teach both of the classes.

A full buffet lunch of organic raw vegan foods is included, and most of the recipe demos offer samples. Tuition includes all course materials except the required text, Angel Foods, Healthy Recipes for Heavenly Bodies, by Cherie Soria.

Living Light Culinary Institute offers a comprehensive professional curriculum in gourmet raw vegan food preparation. Students learn a progressively complex set of culinary skills, from mastering knife techniques and setting up a healthy kitchen, to charting a menu, catering an event, and learning how to do professional culinary demos. Recipe development, pastry arts, and raw nutritional science are also included in the school curriculum.

Living Light International has four eco-friendly businesses on the Mendocino coast of Northern California: Living Light Culinary Institute, Living Light Café, Living Light Marketplace, and Living Light Inn.Visit http://www.RawFoodChef.com

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Food lovers in search of regional French gourmet products can now find what they are looking for right in the heart of Paris. La Cuisine Paris (http://www.lacuisineparis.com), the central Paris cooking school that offers French cooking classes in English, has created an in-house boutique featuring a small range of artisanal and specialty products from a variety of French regions and territories.

The boutique, La Cuisine Petite Boutique offers a petite collection of goods prepared by traditional means, including stone-milled mustard and salted-butter caramel crème. The boutique also carries a range of classically French spices, from the Basque countrys spicy Piment dEspelette to the hand-harvested fleur de sel of Guèrande to a selection of favorite spices from Le Comptoir Colonial, including the brightly-colored Baies Roses peppercorns.

Each product was carefully selected by La Cuisine Pariss owners and founders. Our English-speaking clients often asked where they could find various specialty items, says Jane. So I thought having a small gourmet boutique in the school would be a fun way of making certain products easily available to them.

Some of the featured artisans and available products include:

Fallot Mustard, a 170-year old, family-owned company in Burgundy that grinds their mustard seeds according to ancient milling practices. Fallot produces traditional Dijon mustard as well as more novel creations, such as blackcurrant mustard and gingerbread mustard.
    
La Maison DArmorine, an artisanal confectioner in Quiberon, Brittany who invented the legendary Niniche. This classic Breton taffy lollipop was once awarded best French bonbon and earned a mention in the cultural heritage of France.

La Benta Biper-Ona, a spicy red pepper (piment) plantation run by the Pocorena family in Espelette, a town in the Basque region of France. The family produces a range of pepper-based products, including mustards, sauces, jams and jellies.

La Cour DOrgères, a confectionary founded in 1973 by a pair of sister-goat farmers in Brittany. Today, they are particularly known for their unusual jam flavors, which include banana-vanilla-sweet potato and carrot-honey-thyme.
In addition to foodstuffs, La Petite Boutique Paris offers French cooking accessories and apparel, including the traditional Parisian chef torchon by Bragard, an all-purpose cloth towel worn on the belts of the greatest of French chefs. Also, for the Macaron enthusiasts, La Cuisine Paris has created a Make-it-Yourself-Macaron kit that includes all ingredients, utensils and recipes necessary to make these special French treats at home.

La Petite Boutique Pariss items are both unique and practical, bringing a touch of France to every kitchen. They also make great presents, adds Jane. Nice edible gifts always go down well.

About La Cuisine Paris (http://lacuisineparis.com/content/about-us)    

La Cuisine Paris is a small cooking school in central Paris, offering both cooking classes in English and cooking classes in French. The school was founded in 2009 by Franco-American couple Olivier Pugliese-Conti and Jane Bertch, who wanted to create a down-to-earth environment to learn about French cooking. La Cuisine Paris offers a wide range of hands-on classes, including how to prepare baguettes, croissants, macarons, desserts and pastries, and a variety of classic French bistro dishes. La Cuisine Paris has been mentioned in several publications including the New York Times, Lonely Planet, Elle France, Elle à Table, and France Magazine.

For more information, contact:

Jane Bertch

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American Diabetes Wholesale interviews celebrity chef and TLCs The Next Great Baker winner Dana Herbert about how people with diabetes can enjoy sweets during the holiday season. Herbert offers up some tips on how recipes can be adjusted to better comply with the needs of a person with diabetes.

When speaking of his newly found fame and how he can use it for good, Herbert says I have an increased responsibility to continue to educate and teach healthy cooking techniques nationwide.

Dana Herbert has been making art out of food for more than a decade. A Sugar Artist, Herbert was recently crowned the winner of TLCs The Next Great Baker contest, which has earned him national attention.

Getting diabetic-friendly baking tips from such a well known and respected chef like Dana Herbert is a great treat for the diabetes community. We are thrilled to have been able to speak with him, and even more excited to pass this great information along , said Chris Maguire – Vice President and Co-Founder of American Diabetes Wholesale.

American Diabetes Wholesale has published Dana Herberts holiday baking interview and his tips on healthy eating which will positively affect your diabetes management.

About American Diabetes Wholesale

American Diabetes Wholesale (ADW) is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW is focused on helping customers effectively manage their disease by providing one of the largest selections of diabetes-related products, fast service, significant discounts and support for customers who have health insurance, as well as the uninsured. ADW takes a leading role in diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more. ADW is involved in and supports the diabetes community and organizations that further diabetes education and research.

About Celebrity Chef Dana Herbert

Dana Herbert, owner of Desserts by Dana, lives and breathes in the sweet and artistic world of pastry art, where flavor and color come to life in his wonderful wedding cakes, sugar sculptures, and custom cakes for all occasions. Dana is an expert sugar artist with a number of nicknames. Hes best known as The Sugar Daddy because of his work with pulled and blown sugar but is also known as Delawares King of Cakes. He not only focuses on pastries, but he travels the country giving cooking demonstrations centered around diabetes and maintaining good health. Chef Herbert has recently garnered a lot of attention for his big win on Cake Boss: The Next Great Baker on TLC. Dana has most recently been featured in Everyday With Rachael Ray, The Huffington Post, and The Daily Buzz.

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Related Pastries Press Releases

The 12th annual St. Croix Food & Wine Experience (April 17 – 22, 2012) is proud to announce the participation of an award-winning group of celebrity chefs including Sue Zemanick, Merlin Verrier, Roberto Trevino, Ana Sortun, Orlando Santos, Evelyn Paul, Howie Kleinberg, Eric Greenspan and Govind Armstrong. This sun-soaked celebration brings together local chefs, celebrity chefs, distinguished winemakers and wineries, for five days of culinary bliss in paradise. Events include wine dinners, a fun-filled competition between celebrity and island chefs, cooking classes for kids, an oceanfront food and wine tasting event, wine seminars and more. A complete list of events is available at http://www.stcroixfoodandwine.com/events.

Ticket prices range from $ 50 per person for a single event to $ 5,000 for an all-access VIP sponsor pass for two guests. To purchase tickets to the St. Croix Food & Wine Experience, or for information on events, guest chefs and sponsorship opportunities, visit http://www.StCroixFoodandWine.com or call 340-773-9898. Tickets to A Taste of St. Croix, held on Thursday night, go one sale in March. All other tickets are available for purchase in advance. Funds raised from the events support the St. Croix Foundation and other non-profit and educational organizations.

The 2012 Celebrity Guest Chefs include:

Govind Armstrong (Los Angeles) Govind Armstrong made his mark with his Table 8 and 8oz Burger Bar restaurants in Los Angeles and Miami. He has appeared on The Oprah Winfrey Show, Iron Chef America, The Today Show, Top Chef, Top Chef Masters and in Bon Appetit, Gourmet, O Magazine, and Peoples 50 Most Beautiful People issue. He authored Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, is a consultant chef to Air New Zealand, on Macys culinary council, and a guest chef for cruise lines. He is expanding 8oz Burger nationwide and developing Post & Beam in Los Angeles.

Eric Greenspan (Los Angeles) Eric Greenspan is the chef and owner of The Foundry and The Roof in Los Angeles, California. Greenspan, co-host of A&Es Fix This Kitchen, has been featured on several television shows such as Best Thing I Ever Ate, The Travelers Guide to Life, was a contestant on Food Networks reality culinary competition series The Next Iron Chef and triumphed against Bobby Flay on Iron Chef America. Eric has also served as a guest judge or consultant on Bar Rescue, Hells Kitchen, Extreme Chef and Jamie Olivers Food Revolution. Eric graduated with a Diplomme de Cuisine Superior in 1998 from Le Cordon Bleu Ecole de Cuisine in Paris. He has worked with David Bouley, Rocco Despirito, and Alain Ducasse, and Ferran Adria.

Howie Kleinberg (Miami) Known for his star turn on Bravos Miami season of Top Chef, Howie Kleinberg is the owner and chef of Bulldog Barbecue and Bulldog Burger in Miami. Kleinbergs culinary education started at Johnson & Wales University and he has worked with award-winning chefs such as Mark Militello at Marks South Beach, Tim Andriola at Timo, E. Michael Reidt at Wish and Michael Bloise at Tantra, and as part of the The Ritz-Carlton Key Biscaynes opening team. Kleinberg has participated in the annual Food Network South Beach Wine & Food Festival since 2007.

Evelyn Paul (Atlanta) Born on St. Lucia, Evelyn Paul relocated to the USA to attend the Peter Kump Culinary Arts School. While in NYC, she worked at cutting-edge restaurants including Match, Indochine and Thom. She returned to the Caribbean as the full-time private chef in the US Virgin Islands. She has trained with notable chefs including Douglas Rodriguez, Gary Robbins and Jonathan Eisman. She has appeared on CBS Atlanta, Fox TV Atlanta and in the Atlanta Journal Constitution, Jezebel, Daily Candy, The Atlantan and more.

Orlando Santos (Pittsburgh) – Born on St. Croix and a graduate of the St. Croix Educational Complex, Orlando trained in the classical and contemporary art of pastries and artisanal chocolates at Johnson & Wales. He is on the upcoming season of Top Chef Just Desserts and was on Food Network Challenge: Sugar Destinations. He is on the USVI team that will compete in the Culinary Olympics in Germany in 2012. He is the owner and Pastry Chef of Orlandos Chocolate Treasures in Pittsburgh, PA, where he lives.

Ana Sortun (Boston) James Beard winner and owner of Oleana in Cambridge, Massachusetts, Ana Sortun has been called one of the countrys best creative fusion practitioners. Sortuns cookbook, SPICE; Flavors of the Eastern Mediterranean, was nominated for Best Cookbook by the James Beard Foundation and is a best seller according to the Boston Globe and LA Times. Ana competed on Top Chef Masters and has participated in the St. Croix Food & Wine Experience in 2011 and 2012.

Roberto Treviño (Puerto Rico) Roberto Treviño has been featured in Condé Nast Traveler, The New York Times, Bon Appétit and top culinary TV shows. He battled Mario Batali on Food Networks Iron Chef America, has prepared a dinner at the James Beard House and is the chef/owner of the fabulous Budatai restaurant, El Barril, Bar Gitano, and, newly opened in 2011, Casa Lola, all located in Puerto Rico. He has participated in the St. Croix Food & Wine Experience in the past as can be seen here.

Merlin Verrier (Chicago) Haling Santa Cruz, CA, Merlin Verrier’s earliest memories are of the incredible foodstuffs California is known for. His love of food led him to enroll in the prestigious Western Culinary Institute in Portland, OR. Upon graduation, Merlin traveled to Chicago to work for celebrated chef Graham Elliot and quickly moved up the ranks, earning the title of executive chef and director of operations for the company. Merlin now oversees the gourmet sandwich shop Grahamwich, assists with culinary operations at Lollapalooza, and is working on the opening of Elliots new bistro concept. His thirst for adventure has taken Merlin from Japan to South America drawing inspiration from every place he has visited.

Sue Zemanick (New Orleans) Sue Zemanicks accolades started at a young age. She graduated from the Culinary Institute of America (CIA) in 2001. After working in Oceana in New York, Zemanick moved to New Orleans, Louisiana in 2003. She began working at the citys famed Commanders Palace before moving to Gautreaus in 2004, where she was named executive chef in 2005. In 2008 she was selected as a Food & Wine Top 10 Best New Chefs, and named Chef of the Year by New Orleans Magazine and one of 5 Chefs to Watch by Louisiana Cookin Magazine. She was a Finalist for James Beards Rising Star Chef Award in 2009, 2010 and 2011. Zemanick competed on Season 3 (2011) of Bravo TVs Top Chef Masters.

About the St. Croix Food & Wine Experience

The St. Croix Food & Wine Experience showcases the diverse cuisine and wine available on St. Croix, US Virgin Islands. The multi-day event includes gourmet dinners, wine seminars, wine auctions, and the annual culinary competition, A Taste of St. Croix. The culinary event series is the major fundraiser of the year for the St. Croix Foundation. The fundraiser also supports direct efforts to increase St. Croix tourism, culinary education and scholarship support. The event was started in 2001 by restaurant owners Katherine Pugliese of Eat@CaneBay, and Kelly Odom of Tutto Bene, and is recognized as the pre-eminent food and wine event in the Caribbean. For more information visit http://www.stcroixfoodandwine.com.

About The St. Croix Foundation

Proceeds from The St. Croix Food & Wine Experience are donated to The St. Croix Foundation, a non-profit organization focused on community revitalization, economic development, youth programs, education and additional needs in the community. For more information visit http://www.stxfoundation.org.

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