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UW05: marmalade, and book, for hope?

Marmalade

Here's my personal offer for the Menu for Hope raffle in support of the World Food Programme: six jars of Chez Pim artisan marmalade and jam, plus a signed copy of my new book, The Foodie Handbook: the (almost) definitive guide to gastronomy (bid item code UW05).  I'm sure you've heard of the book, but many of you might not know that I also make marmalade and jam.  That's probably because I only make small tiny batches at a time.  I have them up for sale on my Etsy shop about twice a year, and usually sold out a couple days after the shop has been stocked.  Some of them are even sold on futures, that's to say spoken for before they're made! 

UW05 The marmalades are my pride and joy.  They're made from rare, exotic citrus grown
sustainably in the hills of Watsonville, California.  Each small batch
is handmade from a single varietal to preserve its own distinct
qualities, adding only minimally refined organic sugar, and using the
pectin naturally extracted from citrus – because commercial pectin is
only for the timid.  The jams, also my favorites, are made in much the same artisan manners – with heirloom fruits grown in the local area.  No pectin in these either. 

I'm offering a selection of six jars, with marmalades (mostly haven't been made yet) and jams from the summer.  I promise you'll love them. Make yourself some toasts, spread them with good butter and my jam or marmalade, then snuggle up with the book for a cozy Sunday morning in.  

Go ahead and get to the spiffy new donation form to donate and good luck on the raffle!

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The Foodie Handbook, the movie!

Ok, not really, just a video trailer we did for the book. Watch it and enjoy (I hope.)

You can also see it in HD on YouTube.

And if you're in the New York area I hope to see you tomorrow at the beautiful Rizzoli bookstore for a cocktail reception and my very first book signing!

Rizzoli

Rizzoli Bookstore

31 West 57th Street (between 5th & 6th Avenues)

New York, NY 10019

5.30-7pm

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Rachel’s Yogurt and Cottage Cheese, et moi

Rachels_07 

I have yet another exciting news. Yes, yes, I know I’m full of news this week. Besides the launch of my book in the UK this week (more on this and a giveaway tomorrow) plus the announcement that the US vesion is coming out on September 1st and to be followed pretty much immediately by the German (German!) version, I also have yet another fun project. I’m partnering with Rachel’s to help launch the new line of cottage cheese and yogurt.

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My life as a foodie is all about having fun with food, about trying new things, and about expanding our foodie horizon. It’s also about eating food that’s good for us, and about making smart choices that respect the environment. That’s precisely what Rachel’s products are all about, and that’s why I’ve found such synergy in working with them. 

Rachel’s products are all natural and contains live yogurt cultures. They don’t use dairy producs with rBST growth hormone, nor is there anything you can’t spell or pronounce on the label. But the products are not just about being good for you, it’s also about having fun, trying new, exotic flavors, adding a little excitement to your day.  (Oh, and, speaking of a little extra frisson in your day, we have a little contest at the end of this post so be sure to read on – the winners get yogurt and my new book! So read on!)

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Pim and Rachel’s

Rachels_07 

I have yet another exciting news. Yes, yes, I know I’m full of news this week. Besides the launch of my book in the UK this week, and the announcement that the US vesion is coming out on September 1st and to be followed pretty much immediately by the German (German!) version, I also have yet another fun project. I’m partnering with Rachel’s to help launch the new line of cottage cheese and yogurt.

Rachels_03 

My life as a foodie is all about having fun with food, about trying new things, and about expanding our foodie horizon. It’s also about eating food that’s good for us, and about making smart choices that respect the environment. That’s precisely what Rachel’s products are all about, and that’s why I’ve found such synergy in working with them. 

Rachel’s products are all natural and contains live yogurt culture. They don’t use dairy producs with rBST growth hormone, nor is there anything you can’t spell or pronounce on the label. But the products are not just about being good for you, it’s also about having fun, trying new, exotic flavors, adding a little excitement to your day. 

Rachels_08

With Rachel’s, you’ll get flavors like Pomegranate Açai, Plum Honey Lavender, and Pink Grapefruit Lychee. No, they don’t make strawberry yogurt. You’ve already got what, 20 brands of strawberry yogurt on your grocery store’s shelves. And with a new line of cottage cheese that’s just launching, you’ll get even more unusual and fun flavors like Pear Mangosteen, Lemon Verbena Berry, and even savory flavors like Cucumber Dill and Roasted Red Pepper. They are totally taking such a boring product like cottage cheese and making it fun and exciting enough for me to pick up at the grocery store. 

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So, when Ketchum, the PR agency overseeing the campaign, came calling, it didn’t take me very long before I decided to join them. You want to know what this partnership entails? Well, putting on a very pretty dress and hosting a party to unveil new flavors of Rachel’s cottage cheeses was one. We had a great time a couple months ago at Tailor in New York, where the chef, Sam Mason, and the Mixologist, Eben Freeman, created a speacial menu and cocktails featuring the exotic flavors in Rachel’s yogurt and new cottage cheese products. Later on I will also be doing some TV, radio, as well as print interview for Rachels, sort of as a brand cheer leader, helping to get people excited about trying new flavors and spices that are out of their everyday ordinary. 

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It all sounds fine and dandy, yes? Then there is that pink elephant sitting here in the middle of Chez Pim’s dining room. You know what it is. I know what it is. Some of you are wondering what it does to my (or any other blogger’s) credibility to champion a particular brand or product. I say why not? Why shouldn’t we? Chefs and other food personalities do all the time. As a food blogger who has painstakingly built my credentials and credibility with my readers (that would be you) it would be foolish of me to squander all that by endorsing a brand I don’t believe in or a product I wouldn’t spend my own money on. 

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So, if I see a brand that I can really believe in, or a project that I find exciting and rewarding enough, I don’t see why I shouldn’t participate. It must be obvious to my long time readers that I am incredibly selective about what I chose to write about and/or endorse. I don’t just take anything and everything anyone wants to throw my way. So when I choose to endorse a product, I’m quite proud to stand behind it. Then again, the day you see me endorsing Cheez Whiz is the day I’ll willingly hand over the key to Chez Pim.

Rachels_30 Ok, now that we put all the important details out on the table, let’s have a little fun, shall we?  Wouldn’t you love to try some of Rachel’s yogurt or cottage cheese?  Tell me what you love to do with these fun (and perhaps a little exotic) flavors in Rachel’s products.  A little lemon verbena in your next roast chicken?  Some mangosteen in your poundcake?  Give us your bestest idea.  You can check out Rachel’s website to find out about all the wickedly delicious ingredients they use.  The first twenty commenters who got their ideas down in the comment section here get 10 coupons to try Rachel’s products as a compliment from us.  Sounds good?  Great.  Go!

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Pebble Beach Food & Wine, see you this weekend?

Pebble Beach Food and Wine  

I’m going to be here this weekend.  See you there?

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