Chefs Club NY Côte Médi

Restaurant Review: Chef Terrance Brennan’s Côte Médi at Chefs Club NY

A little less than a year ago, we had the wonderful pleasure of experiencing an exquisite culinary journey when Fat Rice’s Chef Abraham Conlon participated in Chefs Club New York’s Chef-in-Residence series. We recently returned to Chefs Club New York to experience the amazing Mediterranean fare of Chef Terrance Brennan. This highly-accomplished chef, restaurateur, consultant, and entrepreneur has enjoyed a renowned 40-yr culinary career. During his Chef-in-Residence at Chefs Club New York, he brought a bit of his amazing menu comprising of new dishes and a few favorites from Picholine. Keep reading for our superb culinary experience of Chef Terrance Brennan’s Côte Médi at Chefs Club NY.

Chefs Club NY Chefs Club NY Côte Médi

We didn’t know it yet, but we were in for a night of culinary divinity to remember. His three-month residency at Chefs Club NY will serve as a preview of his forthcoming seafood-forward concept celebrating the “Cuisine of the Sun,” inspired by his time spent in coastal France, Italy, and Spain.

Chef Terrance Brennan at Chefs Club NY Côte Médi

We had the pleasure of seating at the special guests’ tables, right in front of Chef Terrance Brennan. Chef recommended and kept us informed on all the delicious dishes we enjoyed that night. Chef Terrance Brennan’s menu is perfect for a single or more as the menu features small plates that are meant to be shared amongst tables of friends. Our evening consisted of three amazing cocktails which we will highlight in a bit. While all three were delicious, the stars of the evening were the wonderful dishes. Let’s dive right in.

Smoked Salmon Rillettes

Chefs Club NY Côte Médi

What a way to begin! Our palette was thoroughly sated and awakened with this wonderfully salty, multi-textured opener. You could taste the freshness of every bite of the salmon; on its own, it was divine, but when mixed with the Wild American Caviar and scooped with the crisp, olive oil-soaked, bread? Pure perfection. Not a crumb was left in the bowl.

Live Sea Scallop Crudo in Shell

Chefs Club NY Côte Médi

If there ever was a dish to remind you of the fresh seafood you can enjoy in the Mediterranean, this is it. It was amazingly fresh and my Santeria Sour cocktail (more on it below), added a nice peppery layer to the dish. I did stop drinking it to fully experience the natural flavors of the truffle salt (slight throat itch but so worth it). The scallops practically melted in my mouth.

COCKTAILS

Chefs Club NY Côte Médi Cocktails

http://lezardevillemandeur.org/?fr=lopinavir-ritonavir-store The New Wave – I enjoyed this sweet citrusy cocktail with my first dish. The freshness of the Calamansi and sweetness of elderflower was a wonderful and sweet compliment to the saltiness of the Salmon Rillettes.

how to get kaletra Santeria Sour – This is a wonderful kick of spice with a peppery finish that lingers a bit. Hence why I enjoyed it so much with the Live Sea Scallop Crudo in Shell. I liked the addition of jalapeno to enhance the tart taste of the tamarind and green chili vodka. These wonderful flavor kicks complimented the natural smokiness of the mezcal.

http://avalrentacar.es/?kaletra=kaletra-online-store There’s a Beach in Queens –  Our third cocktail tasted a lot more tropical than the other two. It boasts a subtle sweetness with the flavor of banana shining through.

Cucumber Gazpacho 

Chefs Club NY Côte Médi

I admit I wasn’t sure what to expect with this dish but my goodness, I left the bowl clean. The small melon balls were a wonderful surprise addition of subtle sweetness to the creaminess of this creamy cucumber dish. The crab added a nice level of salt for a wonderful combination of flavors.

http://webgoogly.net/?zi=azithromycin-500-mg-buy-online Sea Urchin Fondue

Chefs Club NY Côte Médi

Hope you are ready for this very fresh dish. I thank my Caribbean roots for already being familiar with eating sea urchin. I’m used to enjoying it roasted in its shell but I love Chef Brennan’s take. The contrast of the freshness of the raw sea urchin paired with the creamy, tapioca fondue and seafoam produced by plankton truly highlighted the essence of the Mediterranean diet.

Wild Striped Bass

Chefs Club NY Côte Médi

The Chorizo Emulsion (sauce) and the black rice paella Socarrat (the caramelization of the bottom layer of paella) gave this dish a rustic element. I love anything made with black squid ink; it adds a natural saltiness, oiliness, and savory component to anything it’s added to. It gives the paella rice another layer of distinct flavor. The Striped Bass was perfect. I loved that it wasn’t prepared with too many seasonings, so its naturally mild flavor wasn’t overpowered.

Grilled Langoustines

Chefs Club NY Côte Médi

If you’ve never experienced what it’s like to enjoy freshly-caught seafood that is perfectly seasoned, and roasted right on the beach in an open fire pit, this is the closest you’ll come to doing so. The superb garlic herb butter enhanced the grilled flavors of it, which although grilled, it tasted very much roasted. Amazingly delicious!

Squab Magret

Chefs Club NY Côte Médi

I loved the variety of flavors in this dish. The Japanese turnips added a crisp fresh texture, almost like an unsweetened melon. The foie gras added another layer of savory flavor and creamy texture, the fig jam was the perfect addition with its seedy sweetness, and the tiny grapes added a refreshing crunchy texture.

DESSERT – Olive Oil Ice Cream

Chefs Club NY Côte Médi

Last but certainly never least – dessert. The Olive Oil ice cream immediately jumped out off the dessert menu. It was an unexpected delight. I wasn’t sure what to expect but eating it was like a rollercoaster of various layers and textures. The smooth vanilla ice cream, sweet crunch from the candied fennel brittle, and the rich, nutty flavor of olive oil all came together to create a distinct, multilayered flavor profile I haven’t experienced before. I have had the please of enjoying olive oil in a cocktail but this was my first olive oil ice cream. It’s a great option for those who love savory and sweet.

Chef Terrance Brennan at Chefs Club NY Côte Médi

Thus ends our culinary journey with Chef Terrance Brennan but hopefully the beginning of yours. You have until September 28th to partake in some or all of these sumptuous small plate meals. Chefs Club NY is located at 275 Mulberry Street. Book your reservation by calling 212-941-1100.

 

Chefs Club NY Menu, Reviews, Photos, Location and Info - Zomato

Summer Fancy Food Show Trends

Feast On This: Top Food Trends To Follow For The Rest Of 2019

In recent years, the food industry has become much more conscious of all aspects of food, in part, thanks to the wants of the consumer; whether it’s in terms of nutrition, sourcing, or production, more consumers are growing increasingly cognizant of what they’re putting in their bodies. The World Health Organization recommends that we consume at least five portions of both fruits and vegetables each day. This is something we’ve known since learning elementary school nutrition, yet it’s theoretically easier to digest than it is in practice. However, more of the food industry is conjuring creatively delicious ways to match culinary excellence with nutritionally substantial foods. Let’s look at a few food trends that are leading this movement.

Junkfood Alternatives

For many of us, the puffed snacks we grew up with quickly became love at first bite. In lieu of the traditional starchy options, however, more people than ever have begun to indulge in puffed snacks made from vegetables for that veritable crunch.

Summer Fancy Food 2019 Show Trends

Between quinoa, chickpeas, and beets, researchers have used nearly every vegetable on the market to craft healthy snack alternatives. When many people can’t help but eat an entire bag of their favorite puffs, these snacks help make you feel a little better about indulging every once in a while. One popular puff snack company called Vegan Rob’s has even made puffs with spinach, Brussels sprouts, and cauliflower.

Specialty Foods

Each year, the Specialty Food Association holds the Sofi Awards to honor the best in specialty food products from around the globe, as well as highlight food trends. This March and April, more than 2,000 entries were sampled in a blind taste test by 58 experts in the industry.

“For 47 years, the Sofi Awards have identified the best of the best within the specialty food industry. This year, we’re incredibly proud to recognize so many fantastic products across so much of our membership,” notes Phil Kafarakis, the current president of the SFA. “Our 2019 winners are passionate industry leaders creating exceptional, innovative specialty foods. They’re what’s driving excitement among retailers, foodservice, and consumers, and fueling our industry’s growth. It’s a delicious time for us all!”

2019 Sofi Awards Winners

During these changing times, it’s more important than ever to invest in product innovation. The winner was announced at the 65th Annual Summer Fancy Food Show in early July. Among the other 154 Sofi winners, Mom’s Magic Masala All-Purpose Indian Fusion Spice Blend became the victor after 12 days of sampling and tasting.

Minimal Ingredients

But some say it’s important to work smarter and not harder. After all, up to 92% of Americans claim that vacation time is important to them. Among the creative specialty foods on display, Sofi judges also applauded the countless vegetable-based substitutes and sustainable products offered at the show.

Summer Fancy Food Show 2019 Trends

In 2019, many are saying that less is more. While 88% of Americans claim to eat whole seafood for the health benefits, it’s also the simplicity of the dish that truly draws a crowd. With only a few additions and seasonings, Cajun dishes and seafood are transformed with just a little spice. When the recent Summer Fancy Food Show held by the Specialty Food Association witnessed more than 2,500 exhibitors from around the world, judges were eager to sample some of the tastiest specialty foods around.

Summer Fancy Food Show Trends

Amidst the crowd of more than 30,000 attendees, guests and judges were able to sample more than 200,000 foods and beverages at the event. One of the most popular items even featured whole hibiscus flowers, nuance judges haven’t seen before. With only a few select ingredients and long shelf life, it was no wonder this dish drew a crowd. The “Fan Favorite,” however, could only go to the serrano pepper-based Bronx Green Hot Sauce made by Small Axe Pepper.

Summer Fancy Food Show Trends

It just goes to show that less truly can be more.

Collagen

Between aging and sun damage, there is a multitude of factors that can adversely affect your skin. In fact, more than 66% of adults believe that the sun can’t harm them while indoors but this couldn’t be further from the truth. That’s why a growing number of skincare aficionados are opting for collagen-rich foods to improve the appearance of their skin.

Collagen Food Trends

Some people have even invested in collagen powders to help get their daily boost of skin hydration. According to nutritionist Amy Savage, this option actually does work for improving skin elasticity.

“Collagen is everywhere right now from powders to bars to drinks,” she explains. “There is scientific evidence to support the use of collagen for anti-aging — improving skin elasticity and hydration; but you might also see it being promoted for a number of other benefits such as gut healing, none of which are actually backed by scientific research.”

Even though it’s illegal to discriminate against employees over the age of 40 in the workplace, it’s not uncommon for the aging individual to miss their youthful skin. If you’re one of the many people who want to improve their skin, try eating more citrus, chicken, and fish for a boost of vitamin C. This vitamin is critical in aiding your body’s natural collagen production.

From skincare to specialty foods to healthier alternatives, there are countless food trends taking 2019 by storm. Choosing the best option depends on what you value in the perfect product. Try out these food trends to improve your health when you want to eat and be merry.

O.Vine wine-essence water

Refreshingly NEW: O.Vine Wine-Grape Infused Water

You may have seen some new beverage launches hitting your supermarket shelves and your tv screens. People are looking for ways to get their buzz on without the negative effects of too much alcohol. We all know that alcohol dehydrates you but with this new beverage category, you won’t have to worry about that. Joining the new spiked water category is an infused water that tastes spiked but isn’t spiked at all. Say hello to O.Vine Wine-Grape Infused Water, the first spring water infused with the spirit of wine.

O.Vine wine-essence water

We had the pleasure of discovering this alcohol-free (yes, it truly is alcohol-free), prestigious water during the Summer Fancy Food Show and fell in love. What makes the elegant O.Vine Wine-Grape Infused Water so wonderful? Aside from it’s incredibly refreshing and delicious tastes, it is made by upcycling wine grape skins and seeds to create a wine grape infused water that’s uniquely light, dry, crisp, low calorie and filled with antioxidants. It also won Best New Water Concept at the prestigious 2018 Global Bottled Water Awards in Evian, France. The result is a thirst-quenching and nutritious water that makes you think you’re enjoying your favorite wine.

O.Vine wine-essence water

Created by Anat Levi, O.Vine Wine-Grape Infused Water is available in four varietals: lopinavir coronavirus store White Wine Essence Water, Red Wine Essence Water, White Wine Essence Water – Gently Sparkling, and Red Wine Essence Water – Gently Sparkling. The O.Vine White Wine Essence Water and Gently Sparkling version are made with Sauvignon Blanc, Gewürztraminer, and Chardonnay wine grape skins and only 15 calories per serving.  The Red Wine Essence Water and Gently Sparkling version are made with Cabernet Sauvignon, Merlot, Syrah, and Petit Verdot wine grape skins and only 20 calories per serving.

They recently added two new varietals to their lineup – http://drnitalandry.com/?kaletra=lopinavir%2Fritonavir-100-mg O.Vine Chardonnay Wine Essence Water and O.Vine Cabernet Sauvignon Wine Essence Water. These two new flavors are a collaboration between Israel’s award-winning Galil Mountain Winery and O.Vine. Still alcohol-free, they bring the distinct essence of these renowned much-loved wines to refreshing water, without intoxicating effects.

O.Vine wine-essence water

The Cabernet has a dark, red fruity character with a note of chocolate and a gentle tart twist. The Chardonnay imparts more tones of lime and apple, with notes of caramel. Both are equally refreshing and delicious.

O.Vine wine-essence water

All of the O.Vine Wine-Grape Infused Water has only 4g natural sugar per serving, no preservatives or added color, are Sulfite-free, and kosher. As we see sparkling beverages become increasingly popular as alternatives to soda, mixers for cocktails, and as cocktail alternatives altogether, we know these

The original O.Vine Wine-Grape Infused Waters are currently available both online, on Beverage Universe, and at Neiman-Marcus, New York. The refreshing beverages are also slated to hit the shelves of higher-end retail stores this summer.

 

National Ice Cream Month with My/Mo Mochi Ice Cream and UNIQLO

Hello Ice cream lovers, it’s time to celebrate and indulge in some creamy, milky goodness. Did you know that July is National Ice Cream Month? And that July 21st is National Ice Cream Day. To honor the day, My/Mo Mochi Ice Cream and UNIQLO have partnered for the ultimate Ice Cream Day takeover. Not familiar with mochi ice cream? Read on for how you can try it out for free.

For those not familiar with the delicious brand, My/Mo Mochi Ice Cream is a colorful snack made with a scoop of premium ice cream wrapped in pillowy rice dough. Available in several decadent flavors including enter Sweet Mango, Green Tea, Ripe Strawberry, Cookies & Cream, Double Chocolate, Salted Caramel, Vanilla Bean, and Mint Chocolate Chip, you’ll find yourself unable to resist this handheld snack.

These mind-blowing mouthfuls of ice cream bites will be yours to enjoy on July 21st, National Ice Cream Day, at participating UNIQLO stores across the US, including New York, San Francisco, Los Angeles, Boston, Seattle, Chicago, and Washington DC. This is your chance to indulge in these magnificent frozen treats. Perhaps you can find a new favorite flavor if you’re already a fan, or try mochi ice cream out for the first time and discover why it’s so delicious.

After you’ve fallen in love with the My/Mo Mochi Ice Cream (trust us, you’ll love it), be sure to keep an eye out for the flavors featured above, which boasts a third layer of yumminess inside. The Chocolate Sundae features premium vanilla bean ice cream covered in chocolate-flavored mochi dough and stuffed with a cherry center. The Dulce de Leche features creamy coffee ice cream with a milky, melt-in-your-mouth caramel center. The Vanilla Blueberry features creamy vanilla bean ice cream, wrapped in pillowy mochi dough all wrapped around gooey, bluey blueberry center. Lastly, the S’mores features chocolate mochi dough wrapped around premium graham cracker ice cream filled with marshmallow.

My/Mo Mochi Ice Cream is also available in gluten-free, dairy-free and vegan flavors, making it a wonderful snack that everyone can enjoy. Will you be joining My/Mo Mochi Ice Cream and UNIQLO on National Ice Cream Day?

Bokksu Hanami Festival Box: Taste of Japan’s Cherry Blossom Festival

Although it may not feel like it, we are fully in the season of spring. Many cultures celebrate the season of renewal and growth in different ways. One of our favorites is the Japanese Hanami Festival, celebrating the Japanese Cherry Blossoms. In honor of Japan’s famed Hanami Festival, Bokksu, makers of the artisanal Japanese snack box, presented the Bokksu Hanami Festival Box. Hanami means “flower viewing” in Japanese; loved ones get together to enjoy a delicious feast under fully blossomed cherry blossom trees in parks throughout the country. The Bokksu Hanami Festival Box celebrates the decadent snacks enjoyed during the feast.

As April’s coveted snack box, the Bokksu Hanami Festival Box wonderfully honors the April Japanese festival. Bokksu curated this snack box to help you transport you to hanami season in Japan! Potato chip lovers won’t be able to stop eating the potato sticks. Fans of all things savory will love the snacks like the Ebi Crunch Black Pepper. Love sweets? The Handmade Sakura Candy is a must.  Check out all of the Bokksu Hanami Festival Box snacks below:

see Spring Sakura Senbei – This thin cracker has a lot of flavor going on: preserved sakura blossoms, mirin (sweet sake), and squid to name a few. In fact, squid is the main ingredient of this senbei! Squid is a popular food in Japan during the spring and goes surprisingly well with the salty yet floral tang of the pickled sakura flowers. This uniquely Japanese flavor combination is captivating, so don’t let the squid scare you off!

go Handmade Sakura Candy – Since its sakura season, Bokksu brings you this Handmade Sakura Candy made exclusively for them! Sakura in Japan symbolizes ephemerality and the fleeting quality of life. Like the sakura that fades away at the end of the season, this candy dissolves lightly on the palette. Sweet and floral, cherry blossoms are harvested and prepared by pickling and drying the flowers in salt. This traditional method preserves the vibrant color and flavor of Sakura, which makes it perfect for candy. This is also why this Handmade Sakura Candy contains real bits of preserved sakura!

lopinavir generic Cheese Okaki Plum Flavor – This okaki (a type of cracker) with a cheesy center from popular maker Bourbon is a long-time favorite in Japan. It hasn’t stopped selling since the original flavor came out in 1984! This special plum flavor is seasonally exclusive for the spring hanami season. The cracker itself features umeboshi (pickled plum), a popular tsukemono (pickled food) in Japan known for being very tart and salty. It’snot uncommon to find umeboshi gently placed on top of a bed of rice or in the center of onigiri (rice balls) in a hanami picnic bento. This snack is great with a cup of green tea.

Sakura Chocolate Crepe – This delicate delight is one of our favorite spring-time treats. We first tried this crepe last April, and loved it so much we had to bring it back! A wafer-thin crepe is baked and rolled up for crisp layers. It’s then enrobed in a decadent coating of white-chocolate infused with powdered sakura petals for a richer flavor and color.

Sakura Chinsuko Cookie – This adorable Sakura Chinsuko cookie is shaped, flavored, and colored like a Japanese cherry blossom. Chinsuko is a traditional cookie from Okinawa and is a very popular omiyage (souvenir gift) in Japan. It’s similar in texture to a shortbread cookie and carries delicate flavors like sakura well. The addition of real sakura leaves enhances the light floral flavor of this pink cookie.

Ebi Crunch: Black Pepper Flavor – The cousin to Bokksu’s favorite, Ebi Crunch, this Ebi Crunch Black Pepper is equal in flavor as a mix of rice crackers and peanuts. It packs even more heat than the original, with its concentrated punch of pepper. It is the perfect accompaniment to your next happy hour beverage with its puffy frame and a generous helping of seasoning.

Kakinotane Plum Shiso – Kakinotane is a classic Japanese snack mix of crescent-shaped senbei and peanuts. This mix packs a powerful punch of traditional Japanese plum and shiso (perilla leaf). Sharp and a little spicy, it blends pickled plum, shiso, and paprika. The buttery peanuts perfectly balance the mix of dominant flavors. Kakinotane is a kind of otsumami, and as such is typically enjoyed with beer. We’re sure you’ll be amazed by its incredible flavor.

Suppa Mucho Plum Potato Sticks – These thin, crispy potato sticks are bursting with flavor. Like an ode to the Japanese plum tree, every bite carries the floral notes of plum blossoms, the sourness of umeboshi, and the earthiness of shiso (perilla leaves). This Japan-exclusive snack is the most addicting potato chip we’ve had.

Spring Gold Green Tea – Celebrate the spring with this beautiful tea package designed exclusively for Bokksu and enjoy classic sencha tea to warm you from the inside out! Sencha is a traditional steamed Japanese green tea and considered the most popular tea in Japan. This particular tea is exceptionally strong in flavor and is the perfect addition to any spring picnic party under cherry blossom trees!

What are your thoughts on the snacks in the Bokksu Hanami Festival Box?

CHEESE WEEK 2019 - 3rd EDITION

Celebrate All Things Cheese During the 3rd Annual Cheese Week NYC

Did you know that Cheese Week NYC started today? For the third consecutive year, Jean-François Hesse and Transversal FR bring all things fromage to New York. The best part, you don’t have to be in Vermont, Italy, Switzerland or even France to enjoy some of the most amazing cheeses in the world. The 3rd Annual Cheese Week NYC brings them all to you in a series of in-store and restaurant events from April 28th – May 4th.  We had the pleasure of enjoying a wonderful cheese brunch at Rôtisserie Georgette, an experience we’ll be sharing soon. Check out some of the great cheese events happening this week

CHEESE WEEK 2019 - 3rd EDITION

Stores in New York

Murray’s Cheese (254 Bleecker St and 89 E 42nd St)
April 28th – May 4th
Demonstrations Daily – 3 to 6pm
• The Murray’s Cheese locations at 254 Bleecker Street and Grand Central Terminal will host
demonstrations daily.
• Murray’s Cheese Bar (264 Bleecker Street): special cheese-and-wine flights all week long

French Cheese Board (41 Spring St)
May 3rd – 5.30 to 7.30pm
• Class is in Session! Join Chef Greg from Savencia Cheese USA
This class includes how to create amazing cheese pairings with Saint Agur, Le Montagnard, Le Cayrol, Esquirrou, and Saint Andre

Zabar’s (2245 Broadway at 80th Street)
Demonstrations Daily – 3 to 6 pm:
May 2nd – 3 to 6pm: Join Gourmet Foods International for a tasting of P’tit Basque, Fromager D’Affinois Brie
and La Bonne Vie Goat Pyramid.
May 3rd – 3 to 6pm: Join Savencia Cheese USA for a tasting of Esquirou, a PDO Ossau Iraty cheese, winner
of the 2018 World Championship Cheese contest.

Le District (225 Liberty Street)
April 28th – May 4th
The offer is a choice of 3 kinds of cheese (cheese plate) and a flight of 2 wines for $35.
The cheese options include: Excellence Triple Creme – France St. Andre -Le Bonne Vie Chante -La Bonne Vie
Goat -St Agur 60%
-St Andre Mini
The two wines are: Combe Saint-Jean, Bourgogne Chardonnay 2015 and Château de la Dauphine, Delphis
Fronsac 2015

Taste Wine Company (50 3rd Ave)
May 2nd
Sit-down wine & cheese pairing class & tasting from 7 to 9pm. Price: $40
Reservations : 212-461-1708

Restaurants in New York

Rôtisserie Georgette (14 East 60th Street between Madison and 5th)
April 28th
Reserve for anytime between 12 noon and 2pm
« Fête du Fromage » Sunday Brunch
4 courses $49.00
Asparagus Velouté, Warm Savory Madeleines
Cheese Soufflé – or – Croque Monsieur
Artisanal Cheese Buffet
Tropical Fruit Sorbets, Mignardises
Reservations: 212-390-8060 or www.rotisserieg.com

Bagatelle (1 Little W 12th St)
3-course tasting menu with wine pairing
All week for dinner. $60.00
Reservations: 212-488-2110

Cocotte (110 Thompson St)
Cheese and Wine Fest throughout the week
Reservations: 212-965-9100

AOC East (1590 1st Avenue)
Happy Hour the entire week from 4 pm to 7 pm. Cheese and Wine: $15.00
Reservations: 646-998-5749

Bistro Vendôme (405 E 58th Street, NY)
Cheese and Wine tasting all week long
Reservations: 212-935-9100

ARM & HAMMER™ Fruit & Vegetable Wash

Eat Pesticide-Free: Arm & Hammer Fruit & Vegetable Wash

For centuries we’ve been told to wash our fruits and vegetables with water to make them clean enough to eat. Of course with the increased use of pesticides, water isn’t enough when it comes to washing fruits and vegetables. To protect your family from pesticides and other contaminants, we have the perfect solution – Arm & Hammer Fruit & Vegetable Wash.

ARM & HAMMER™ Fruit & Vegetable Wash

This latest launch from Arm & Hammer safely eliminates more than 90 percent of pesticide residue while also washing away wax and soil. Made with only  7 ingredients, including Arm & Hammer baking soda, lemon oil, salt, and plant-derived cleaning agents, the new fruit & vegetable wash is scientifically proven to clean 4x better than water alone. According to independent studies, washing your fruits and veggies with water and/or bleach still leaves behind large traces of pesticides. The Arm & Hammer Fruit & Vegetable Wash removes surface pesticide residues more effectively than using tap water or a bleach solution.

ARM & HAMMER™ Fruit & Vegetable Wash

The first thing we noticed about the fruit and veggie wash was that it’s free from harsh chemicals. The second thing we noticed was its refreshing lemon scent. Other noted points are that it leaves no odor or taste behind, and is vegan-friendly and gluten-free.

“Arm & Hammer Fruit and Vegetable Wash is the only produce wash with baking soda as the primary active ingredient,” noted CR Brands CEO Dan Mickelson, whose company manufactures the product under license. “No one wants to leave wax or dirt, and certainly not pesticides, on the fruits and vegetables they serve. This is a safe, effective, and easy-to-use solution that makes sure the only thing we taste is delicious, natural flavor.”

Launched just in time for spring harvest, you can get the Arm & Hammer Fruit & Vegetable Wash for around $5.00 per 16.9oz spray bottle. Or better yet, get a 3-pack for $14.99 at Amazon and other select retailers. For more information, please visit www.armandhammercleans.com.

Nourish Bowls: The Healthy On-The-Go Meal from Mann’s Fresh

As beings that are always on the go, it can get quite difficult to eat a healthy, well-balanced meal. Be it for breakfast (for those of us who eat breakfast), lunch or dinner. While we try and at times have the best intentions to live a better life, it never lasts. This may happen for many reasons, we fall back into our old routine because it’s what we’re used to; the new “lifestyle change” doesn’t satisfy us, or maybe we end up being unsatisfied. We’ve all tried to implement healthy choices but many times, we just don’t enjoy them. But what if we did? We were recently introduced to the latest healthy and delicious meal from Mann’s Fresh that will change your mind (and your habits). Say hello to Mann’s Nourish Bowls Breakfast.

Although we haven’t tried the others, we had the pleasure of enjoying Mann’s Fresh Nourish Bowls Breakfast. The two new breakfast options, Denver Scramble, and Fiesta Scramble join the vast variety of Nourish Bowls that includes Monterey Risotto, Sesame Sriracha, Southwest Chipotle, Smokehouse Brussels, Spicy Thai, Basil Pesto, Tomato Bolognese, and Cauli Rice Curry.

A healthy twist on one of America’s favorite breakfasts, the Denver Scramble features kale, sweet potato, cauliflower and broccoli with a Bell Pepper Sauce that has diced ham & onion and comes with a cheddar cheese topping. The Fiesta Scramble has kale, cauliflower, kohlrabi and butternut squash with a Pico de Gallo Salsa that has chicken chorizo and comes with a Mexican Cheese Blend topping.

You will see making a healthy and delicious breakfast is as easy as 1,2,3. Add one or two eggs, pop the microwave-safe bowl in for 4 minutes and enjoy these fresh veggie breakfast bowls! At 330 calories or less and up to 25 grams of protein, these new bowls bring to the breakfast table. Are you excited for the new Nourish Bowls Breakfast from Mann’s Fresh Vegetables? We certainly are!