Author: Maralyn D. Hill

John Sarich, Culinary Director at Chateau Ste Michelle

      http://www.justluxe.com/lifestyle/dining/feature-1642660.php  2.5 million visitors per month John Sarich, Culinary Director at Chateau Ste Michelle By: Maralyn D. Hill, Editor-at-large | City Room Inc.  |  Posted: Sep. 15th, 2011 Photo Courtesy of Chateau Ste Michelle While visiting Chateau Ste Michelle, we were fortunate to have Culinary Director, John Sarich, lead a tour of the Chateau. After discovering all this wonderful winery has to offer, we enjoyed a wine pairing, prepared especially for our International Food Wine & Travel Writers Association group. John feels fortunate he has access to world-class wines and fresh foods and says, “Not only do we have...

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Chef Corti Stefano of Acqua Dolce Café

  http://www.cityroom.com/stories/gourmet/2011/08/27/interview-with-chef-corti-stefano-of-acqua-dolce-cafe-restaurant-in-lake-como/   CityRoom August 27, 2011 Interview with Chef Corti Stefano of Acqua Dolce Café Restaurant in Lake Como August 27th, 2011 Lake Como is one of those destinations you’ve read about in books, seen in movies, and possibly visited. The charm, elegance, and romance that surround this luxury destination continuously attract the avid explorer of Italian cuisine and treasures. Acqua Dolce Café Restaurant A new restaurant is now on the Lake Como scene, Acqua Dolce. In researching its concept and name, I discovered, “In Italian, the two words mean fresh water, referring to the water of the lake, but also sweet, gentle, tender water referring to the idyllic atmosphere of that part of the lake…” George Clooney must agree on the location, as his villa is just 3 km away. Acqua Dolce has a glass veranda that overlooks the lake and its private dock. Its menu was developed by starred Michelin chef, Mauro Eli, and boasts a sixty label wine list. The restaurant was designed to have two moments—day and night. During the day, offerings are snacks and a cafeteria menu.  This transforms at night to cocktails and an à-la-carte menu, based on local ingredients and a creative kitchen. In determining who would head up the kitchen, the choice was Chef Corti Stefano. Naturally, I wanted to discover more about this chef who works in such a...

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CityRoom – Cheesecake with Homemade Confections Gourmet Topping

http://www.cityroom.com/stories/gourmet/2011/09/05/cheesecake-with-homemade-confections-gourmet-topping/     Cheesecake with Homemade Confections Gourmet Topping Yeild: 12 Servings 1-3/4 cups graham cracker crumbs (I buy whole graham crackers and make my own crumbs) 1/3 cup melted butter 1-1/4 cups sugar (divide for use) 4 eggs 24 ounces cream cheese (you can substitute light cream cheese) 1 dash salt 2 teaspoons vanilla (divide for use) 1-3/4 cup sour cream 1/2 pound Homemade Confections Gourmet Topping (optional but a great addition) Directions Crust: Make graham cracker crumbs using a food processor (blender will work). It will take 10-12. Add 1/4 cup of the sugar. Add melted butter. Put in the bottom of a 9-inch spring form pan or a deep dish pie plate. You can press in place with a spoon or pat down with clean hands. Place in refrigerator while you are preparing the filling. Filling: In a mixer or food processor, beat eggs, then cream cheese and all but 3 tablespoons of sugar. Add salt and 1-1/4 teaspoon vanilla. Beat at medium speed about 4-6 minutes. Fold in Homemade Confections Gourmet Topping. Pour into the pan over the graham cracker crumb crust. Bake in a preheated oven at 350 degrees for 35 minutes. Cool 30-40 minutes before you add the sour cream topping. Topping: Put the 3 remaining tablespoons of sugar into the sour cream. Add 3/4 teaspoon of vanilla. Spread on top of cheesecake....

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Arizona Centennial Event and Arizona Blue Ribbon Pie Round-Up and Bake-Off

Arizona Centennial Event The Recipe for Success! Join us in sponsoring the 1st annual Arizona Blue Ribbon Pie Round-Up and Bake-Off Experience Arizona’s history one slice at a time. Young Bakers, Amateur, Professional and Commercial Bakers present their savory, sweet and centennial pies for public tastings at the ROUND-UP. The public will decide the winners in each category, as well as the Best of Show. The Arizona Blue Ribbon Pie Round-Up & Bake-Off will also feature a LIVE BAKE-OFF! Three pre-qualified contestants from each category: young bakers, amateur bakers, professional and commercial bakers will compete live on Sunday, January 18-20, 2012 in Highland High Schools’ Food and Consumer Science lab. A live audience and celebrity judges will determine the winners. The story of Arizona’s journey to statehood unfolds at the Arizona Blue Ribbon Round-Up and Bake-Off through entertainment, activities, historical display, cooking demonstrations and treasured family pie recipes. This event is family-friendly, smoke and alcohol-free and benefits Gilbert Public Schools. As a sponsor of the event’s first year, you’ll reach thousands of school aged children and their parents, culinary students and professionals, foodies and families from all walks of life around Arizona. Additionally you’ll receive media attention and enrich the heritage of Arizona. Thank you for your time. We sincerely hope you will consider sponsoring our Arizona Centennial Event. Best Regards, Pam Jackson Skipping Stars Productions 480-518-7284 Newspaper Article:...

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Is Your Website Effective? As Originally Published in TheSuccessExpress.com

This was originally published in The Success Express, http://www.successexpressmagazine.com/IsYourWebsiteEffective.html, on August 22, 2011.   . . . . . Is Your Website Effective? Fifteen Tips for Developing, Improving, and Increasing the Value of your Website by Maralyn D. Hill, Co-Author ‘$uccess, Your Path to a Successful Book What’s the objective of your website and does it promote you or your team? As someone who speaks at conferences on writing, conducts workshops, and attends many professional development sessions to keep learning, my head is filled with what I should do. Once I gain all the insight and in some cases, even make lists of what is needed, I still have to contend with my biggest two problems, time and money. I usually already know many of the suggestions and still don’t act. After presenting at American Society of Journalists and Authors and attending many of the sessions, I walked away determined, that, this time, I was going to act. I did make a list of the website decisions I needed. That was six months ago and I’ve just started. Why tell you all of this? Because no one knows more excuses to remain with my website the way it is, rather than get another one, and have one more thing to keep up. My current website iswww.NoraLyn.com and you can see it is extremely diverse. Although redone a few times,...

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