The Lincoln Park Chicago Chapter (LPCC) of Top Ladies of Distinction, Inc. (TLOD) presents its 9^th Annual Crown Jewel Awards to outstanding local women entrepreneurs on Saturday, January 28, 2012, in the Grand Ballroom of the Martinique, 8200 S. Cicero, Burbank, IL.  There will be a silent auction at 11:30 a.m. and the program will start at Noon.  Tickets are $50.00 and should be reserved in advance.

Since 2004, LPCC has presented the Crown Jewel Awards in recognition of exemplary service rendered in the area of five major thrusts.  These honors are bestowed at a luncheon which serves as the chapter’s annual fund raiser to generate funds to provide scholarships for graduating seniors, enhance the status of women, improve the quality of life of senior citizens, beautify the community, and strengthen community partnerships.

This year’s honorees are:

Shirley A. Calahan – Funeral Director and Embalmer, owner and Vice-President of Calahan Funeral Home, Inc.

Catherine Celimene – Owner, “Children’s Rendez-Vous”, an Academic After School and School Day Off Camp Program.

Angela Gordon – CEO, Gordon Dental Associates, Ltd., specializing in general dentistry, especially providing oral health for school-aged children.

Maggie Miller – Owner, “Saca-Tash Boutique”, an upscale women’s clothing salon which provides personal services to women of all ages.

Brenda Palms-Barber – Founding Chief Executive Director,  North Lawndale Employment Network, a transitional jobs program that finds employment for those formerly incarcerated.

Collette McCree Renfro – Designs and customizes dollhouses and room boxes and owns the Blackberry Harvest Museum Dollhouse Shoppe in Homewood, IL.

Beverly M. Rockymore – Created a catering business called “Gourmet Soul” for Food Cooked with Soul and Love.

Josephine Wade- Smith – Founder, “Josephine’s Hardtimes Cooking Restaurant” specializing in Soul, Cajun and Continental Cuisine.

Top Ladies of Distinction, Inc. (TLOD) is an international, professional humanitarian, 501c3 organization with a membership of over 25,000 women who have dedicated their talents, skills, and resources to serve their communities.

For reservations or more information about the event, contact Dolores Tolliver, (312) 583-0595 or Monica Jones, (773)505-3568.

Local author, Chris Garlington, Chef Efrain Cuevas, founder of Clandestino Dining, and Chef Lauren Parton, Chef de Cuisine of Clandestino Dining, will be featured guests on 190 North on October 30. Filmed on location during a dinner at the secret location of the famous supper club with 190 North host Janet Davies.

Chicago, IL – Don’t blame 190 host Janet Davies if she looks a little nervous during her Oct. 30 broadcast—she’d just been Eating Vincent Price with local author and blogger, Chris Garlington, and the famous chefs of Clandestino Dining, Efrain Cuevas and Lauren Parton.

Filmed during one of Clandestino’s new Monday night dinners, Davies interviewed the crew at an abandoned convent somewhere in Chicago. The setting and theme was perfect for their Halloween special and Davies wasted no time in taking advantage of the creepy-elegant setting.

But it was really the dinner, the writer, and the cooks she was there for.

Eating Vincent Price is the newest project from Chicago food writer, Christopher Garlington, co-author of The Beat Cop’s Guide to Chicago Eats, from Lake Claremont Press, who will cook his way through the venerable cookbook, A Treasury of Great Recipes, by Vincent and Mary Price, published in 1965.

Since Garlington couldn’t cook his way out of a wet paper sack, he reached out to Cuevas of Clandestino Dining, who had been looking for a theme for his Monday night family style dinners. Cuevas presented the idea to his Chef de Cuisine, Lauren Parton, who took one look at Garlington and gave the project a solid eight long minutes of life before he cut his arm off.

America’s most famous horror star, Price was also a dedicated foodie. His book, A Treasury of Great Recipes, contains recipes from all the greatest restaurants in the world from the early 60s. After dining in each one, Price convinced the chef to give him the recipes from the day’s menu. Popular enough to go through five printings, the Treasury eventually went out of print—and became a legend.

Every other Monday night, Parton, Cuevas, and Garlington serve a dinner lifted directly from the Treasury to a group of 25 to 30 diners. The ingredients are locally sourced by Cuevas and Parton who have long standing relationships with some of Illinois’ best organic farmers. Like all Clandestino dinners, the Price events are secret suppers. Guests purchase their tickets on-line then are informed 48 hours before dinner of the menu and the location.

The next Eating Vincent Price dinner will be on Oct. 24 at 7pm.

For more information about Eating Vincent Price, please contact Christopher Garlington at (773) 480–0121.

Oakland, CA (BlackNews.com) — After years of planning and months of anticipation, V. Sheree Publishing announced the premiere print issue of Cuisine Noir, the first magazine to showcase African-Americans in food, wine and travel.

Chef Tre Wilcox from Bravo’s “Top Chef” and Marquee Grill & Bar in Dallas reconnected with Cuisine Noir after being the first online feature story in 2007 when the magazine originally launched before changing ownership and re-launching under V. Sheree Publishing in 2009. Readers will enjoy an in-depth look into Wilcox’s career and rise to the top.

Cuisine Noir was founded by Richard Pannell who noticed a lack of African-American chefs in mainstream food and wine magazines. Deciding to do something about it, he started to print Black Cuisine in 1998 as an insert in the Los Angeles Watts Times. When the insert was no longer an option, he continued to shop the concept around and soon changed the name to Cuisine Noir and pitched it to Sheree Williams in 2007 who came on board and helped to launch the magazine first as an e-zine and now in print.

“When Richard first told me about Cuisine Noir, I knew immediately that it would change lives and the way the world perceives African-Americans in food and wine. As an e-zine, we have been able to meet and feature so many talented professionals and now with our first print issue, we can only take that exposure to the next level,” said Williams.

Over the years, readers have enjoyed articles on chefs such as Jeff Henderson, Marcus Samuelsson, Carla Hall, Kevin Mitchell, Joseph Randall and Erika Davis. In addition, the magazine’s high profile features with Dr. Maya Angelou, Coolio, Wendy Williams and Chris “Ludacris” Bridges allows readers to see the “foodie side” of their favorite celebrities that other publications don’t necessarily highlight.

The premiere issue also features actress and comedienne Sherri Shepherd who dishes on her four cornerstones of happiness. With food being one of them, she admits to not being much of a cook, but still knows good food. Yountville proves to be Napa’s epicurean oasis in the issue’s travel story. Once you see what the town has to offer, you’ll see why locals call it home and a great place for food, wine and relaxation.

Readers will also enjoy new food recipes from the test kitchen and cocktails by some of the country’s top black mixologists. Chicago’s Brian Duncan rewrites the wine game to make the experience about enjoyment and not intimidation and our experts select 10 of their favorite wines to enjoy with the change of seasons.

This first issue is surely a collector’s item noting an important milestone in the history of African-American chefs and also the publishing industry. “As African-Americans, our influence in the culinary industry and on cuisines around the world has been overlooked over the years. Cuisine Noir is now a vehicle to acknowledge and document our contributions for generations to come,” said Pannell.

Copies of the issue are on sale at www.cuisinenoirmag.com while they last for $4.50 in the U.S. and $5.50 in Canada. In addition, issues will be sold at various events across the country.

Readers are also encouraged to visit Cuisine Noir’s blog, The Culinary Scoop, for daily news, promotions, cookbook reviews and more celebrity interviews in its exclusive column Walk on the Foodie Side at www.theculinaryscoop.com.

Both Richard Pannell and Sheree Williams are available for interviews. For all media inquiries, please contact Di’Nia Williams at 510-922-9702 x 102
About Cuisine Noir
As the first magazine for African-American chefs, culinary professionals, foodies and wine enthusiasts, Cuisine Noir is a unique and entertaining online and print publication that combines culinary traditions with new cultural experiences. The magazine delivers what readers are looking for which is more than where to find the next great meal. And most importantly, it is a culinary publication that compliments readers’ lifestyles and desire for a diverse culinary experience. www.cuisinenoirmag.com.
About The Culinary Scoop
Launched in September 2010, The Culinary Scoop (TCS) is the sibling of the online magazine, Cuisine Noir. The blog is an entertaining resource for companies, professionals and foodies who want to stay updated as well as share the latest industry news and culinary experiences to the world one delicious scoop at a time. www.theculinaryscoop.com.

Photo Caption: Magazine Cover

“I want to make this crystal clear. Josephine’s Hardtimes Cooking is alive and well. It is not closing. She is no quitter; rather she’s a fighter,” said Josephine Wade’s pastor, Bishop Gordon Simon, pastor of Triedstone Church of Chicago and Bishop for the Midwest Full Gospel Baptist Church. 

By Chinta Strausberg

The popular Josephine’s Hardtime Cooking Restaurant is not closing, Bishop Gordon Simon, pastor of Triedstone Church of Chicago and Bishop for the Midwest Full Gospel Baptist Church, said Monday who urged all African Americans to support this popular eatery that’s been in business for more than two decades.

Gordon, who is the pastor of Josephine Wade, owner of Josephine’s Hardtime Cooking Restaurant, 436 E. 79^th St., Chicago, Il., denied media reports that her restaurant is closing. “That simply is not true,” said Gordon. “She has been making improvement changes in the restaurant like the Wi-Fi Internet she had installed many months ago and other projects that are currently being negotiated as far as prices are concerned.”

Wade opened the doors of then Captain Hard Time 22-years ago around the same time Gordon began his church. Since then, economic times have been a roller coaster and lately on the down side.

“I don’t blame the disappearance of soul food restaurants on a 17 percent population loss among blacks. Even with a population loss, African Americans still represent 36.8 percent of Chicago’s population according to the U.S. Census,” said Gordon. “We just have to do a better job of supporting our own businesses.”

Gordon commended Wade for installing Wi-Fi Internet in her restaurant, for menu changes that include healthier selections. He also commended her for plans she began many months ago that will beautify the upgrade the popular eatery. Gordon applauded Wade for grooming her son, Victor Love, as her successor and together they are mapping the restaurant’s future for the Chatham area.

“It takes money to make Mother Wade’s dreams and plans become a reality, and right now because of this economy, all businesses are hurting, not just Josephine’s Hardtime Cooking. Bank of America is laying off 3500 people. Mayor Rahm Emanuel laid off 625 people. Gov. Pat Quinn is being forced to lay off 1900 workers and shut down seven state facilities. While other companies and governmental agencies are pink-slipping their employees, Josephine’s Hardtimes Cooking is holding its own,” said Gordon.

 “It is not just black restaurants that are feeling the pinch of this fledgling economy. All businesses are being affected by an uncertain economy and a high unemployment rate especially in the black community in Chicago. That’s a recipe for failure, but knowing Mother Wade as I do, she will never give up,” Bishop Gordon said. “As a member of the faith community, we support her.

 “I want to make this crystal clear. Josephine’s Hardtimes Cooking is alive and well. It is not closing. She is no quitter,” Gordon stated. “Rather, she’s a fighter and yes, it’s hard when your own people are unemployed. It’s hard for African Americans to find jobs. We’re usually the last hired, first fired, but though the she buys her produce at the same place the downtown hotels do for their restaurants, Mother Wade chooses to keep her price of $13.00 for a buffet meal the same.

“Of course, it is difficult to make the kind of extensive changes and beautification needing to be done. The restaurant business today is not the same as yesterday especially when you are offering good and healthier food and you’re competing against the fast food industry in a community under economic siege,” Bishop Gordon stated. “We stand behind Mother Wade in her efforts to provide healthy, quality food at a reasonable price for her customers.”

Chinta Strausberg is a Journalist of more than 33-years, a former political reporter and a current PCC Network talk show host.

Schools statewide receive a total of $4.7 million to increase
fruit and vegetable offerings; More students have access
to healthy eating choices

Springfield, IL — The Illinois State Board of Education (ISBE) announced today that 215 schools in Illinois will participate in the Fresh Fruit and Vegetable Program (FFVP) during the 2011-12  school year. The public and private schools will share equally in more than $4.7 million, up from last year’s grant amount of $3.3 million that served 186 schools.

“Thanks to these federal funds, more children will have access to a wide range of fresh fruits and vegetables during the school day as well as lesson plans that underscore their importance,’’ said Illinois State Board of Education Chairman Gery J. Chico. “Improved access means it’s more likely that children will make smart choices that fuel their brains and bodies. It’s another tool as we try to reverse the tide of childhood obesity.’’

The Fresh Fruit and Vegetable Program requires participating schools to allocate between $50 to $75 per enrolled student with the majority of those funds being spent on fresh produce. Program funding runs through June 30, 2012.

FFVP provides all students in participating schools access to a variety of free fresh fruits and vegetables throughout the school day. It allows schools to make available the additional produce anytime during the regular school day, except during breakfast and lunch when the School Lunch and Breakfast Programs are in effect.

The goal is to expose students to lifelong healthy eating habits. For example, schools can incorporate nutrition education into numerous daily classroom activities such as math, health, geography and science, by developing lesson plans involving fruits and vegetables. Some schools have initiated a “Vegetable of the Day,” to entice students to try produce they might otherwise not have access to and increase nutrition education efforts.

The USDA first piloted the Fresh Fruit and Vegetable Program in 2002 and it was expanded to include all states for the 2008-09 school year. Nearly 370 schools statewide applied for the 2011-12 grant. Each school will be reimbursed on a monthly basis for allowable expenses up to the school’s total awarded amount. The fresh produce purchased under this program cannot be used to replace fruits or vegetables already being served to students at breakfast or lunch.

The complete list of 215 schools in the Fresh Fruits and Vegetable Program as well as a map of the selected schools is online at: http://www.isbe.net/nutrition/htmls/ffv_program_awards1112.htm.

 New guide highlights 1,000 healthy, plant-based alternatives to the Western diet

Atlanta, GA (BlackNews.com) — Recent weeks have seen a wave of news reports and published studies on the dangers of a meat-heavy Western diet, ranging from childhood obesity to links to Alzheimer’s disease. In May, the World Cancer Research Fund published an authoritative 850-page report on the link between meat consumption and cancer, warning people to think seriously about their dietary choices. This news comes on the heels of several studies citing the risks associated with processed foods, preservatives, and fast food diets, all features of the Standard American Diet.

Yet – with all the negative attention – most Americans still have little knowledge of any alternatives to this diet. But a group of young health activists hope to change that, with the publication of a guide to over 1,000 healthy, meatless recipes from around the world. Their goal is to introduce Americans to the exotic flavors of the world around them, using the plant-based diet of many of the world’s inhabitants.

A Taste of Life: 1,000 Vegetarian Recipes from Around the World is a 400-page cookbook featuring recipes from over 200 nations, offering a wide range of tantalizing cuisine, ranging from foreign flavors like West African Jollof Rice and Thai Panang Curry to more familiar treats like spicy tacos and vegan Shish kebabs. The book is scheduled to be released on Vegan Earth Day, June 21st 2011.

Americans are not dying from starvation, but are undernourished by eating food full of empty calories that make them overweight and at increased risk for dozens of preventable illnesses, according to editor and community health activist, Supreme Understanding. Studies have shown that a plant-based diet can help reduce the risk of many preventable diseases, and can allow you to eat more without gaining as much weight.

“Cooking without meat doesn’t limit you to a diet of lettuce and lima beans,” says Understanding, “People need alternatives… and it’s not that people don’t want to eat better, it’s just that many of us simply haven’t figured out how.”

The book contains over 1,000 easy-to-prepare ideas for appetizers, salads, soups, sauces, entrees, and desserts, including recipes that are easy and affordable for cooks with limited budgets. Detailed topics include how to cook using a variety of methods (written with novice chefs in mind), how to plan meals, what tools to use, and how to buy the most affordable ingredients. It also includes over 100 juices, smoothies, and herbal teas, raw foods recipes, and a comprehensive nutritional guide.

Supreme Design Publishing is an independent, grassroots company founded in 2006 with the motto of “Reinventing the World,” and a vision to empower the powerless, give voice to the voiceless, and engender widespread social change through the education of common people.
Visit www.SupremeDesignOnline.com for more info about the release of A Taste of Life.

‘Ospitalità Italiana Seal – Italian Restaurants in the World’ To Be Awarded On Date Celebrating the 150th Anniversary of Italy’s Unification

Chicago, IL -Italian cuisine is greater than the sum of its ingredients, as this edible art form is as much about authentic hospitality as about extra-virgin olive oil, exquisite recipes and fine wine. And now, eight Chicago-area restaurants that excel at all these will receive the “Ospitalità Italiana Seal – Italian Retaurants in the World” for their culinary contributions to Italian culture.

And on Thursday, March 17-the day that marks the 150th anniversary of the unification of Italy-the Italian American Chamber of Commerce-Midwest (IACC) will celebrate these culinary honors by awarding certificates to these restaurants and their chefs at an evening event held at the National Italian American Sports Hall of Fame, 1431 W. Taylor St., in Little Italy. Each restaurant will provide its signature dishes for the evening’s event, which begins with cocktails at 6:30 p.m., followed by a sit-down dinner and program at 7:15 p.m. The event is being co-sponsored by the Milan Committee of Chicago Sister Cities International. Admission is $50 for IACC members and $70 for non-members.

Just as events are being staged across the Italian peninsula to celebrate the Risorgimento (the movement that resulted in the establishment of the Italian nation), the IACC will celebrate both this historic day and the awarding of the Ospitalità Italiana seal during one of its regular Networking Events. With specifications determined by Italy’s Istituto Nazionale Ricerche Turistiche (National Institute of Tourist Research), the seal was created in 1997 to develop a high quality of consumer service among restaurants, hotels and agriturismi, or “holiday farmhouses,” across Italy. In order for restaurants worldwide to earn this distinction-one that is voluntary and which requires that the restaurant apply-each had to meet 10 stringent criteria and submit proof of their authenticity.

Among the criteria: each restaurant selected must employ at least one staff member who can speak to guests in Italian; the menus must be written in proper Italian; at least 20 percent of wines offered must be DOP-certified (Denominazione di Origine Protetta, or “Protected Denomination of Origin”); and the head chef must meet requirements of experience and proficiency in Italian cooking. Each restaurant also had to submit descriptions of at least five Italian-tradition recipes, including the Italian region that inspired the ingredients and dishes. The Chicago-area restaurants that will be honored on March 17th are:

• Spiaggia Restaurant, 980 N. Michigan (Chef/Partner Tony Mantuano)
• Piccolo Sogno, 464 N. Halsted (Chef/Owner Tony Priolo)
• Coco Pazzo, 300 W. Hubbard (Executive Chef/Partner Chris Macchia)
• Merlo on Maple, 16 W. Maple (Chef Luisa Silvia Marani)
• Tocco, 1266 N. Milwaukee (Chef/Owner Bruno Abate)
• The Village (at Italian Village), 71 W. Monroe (Executive Chef Robert Trevino)
• Volare, 201 E. Grand (Chef Massimo Campagnini)
• Pelago Ristorante, 201 E. Delaware (Chef/Owner Mauro Mafrici,)

“Our goal for this event is to celebrate the Italian nation’s wonderful 150-year history, but also to celebrate some of Chicago’s most outstanding Italian restaurants,” said Fulvio Calcinardi, executive director of the Italian American Chamber of Commerce-Midwest. “These restaurants take tremendous pride in the ingredients used in their dishes, the wine served-and in sharing authentic Italian culture. Our guests will get to enjoy all this, and more. ”

The “Ospitalità Italiana Seal – Italian Restaurants in the World” certification process is ongoing, with Italian restaurants around the world invited to apply or resubmit applications once they meet all 10 of ISNART’s requirements.

“For generations, Americans have had a love affair with Italy and with Italian cuisine,” said Robert Allegrini, president of the IACC-Midwest. “We are very proud to play a role in helping to identify some of Chicagoland’s most authentic Italian restaurants. We are honored that the esteemed chefs from these restaurants will be preparing and serving some of their signature dishes at this 150th birthday event.”

“To taste our food is to taste our history,” says Paula Waters, Chair of the Chicago Sister Cities International Milan Committee. “All of the influences, invaders and blessings of nature that made up the Italian nation a mere 150 years ago are present in our cuisine.”

Italian American Chamber of Commerce – Midwest
The Italian American Chamber of Commerce-Midwest is a business association founded in 1907 to provide services to the Italian business community and to American businesses involved with the Italian market and products. The IACC’s primary goals are promoting its member activities as well as promoting trade relations between Italy and the United States, with a particular focus on the Midwest region. Within North America, the Chicago-based IACC is one of nine Italian Chambers located in the major metropolitan areas in Canada, Mexico and the United States.

Milan Committee/Chicago Sister Cities International
The Milan Committee is one of 28 under the umbrella of Chicago Sister Cities International (CSCI), which provides leadership to develop, manage, and coordinate comprehensive programs and projects with Chicago’s 28 sister cities. CSCI is committed to promoting Chicago as a global city, developing international partnerships and networks, and sharing best practices on a city-to-city basis.

Studies show students who eat healthy breakfast improve their academic achievement

November 16 conference focuses on school breakfast

Springfield, IL – Participation in school breakfast programs increased by more than 25 percent since 2006, and more than 15 percent alone last school year. The National School Breakfast Program, established in 1975, has proven to improve student well being and academic performance.

“Students who eat a healthy breakfast are more likely to attend school, arrive to class on time and retain and recall lessons,’’ said State Superintendent of Education Christopher A. Koch. “This is a program that can have a big impact on students’ well being and academic performance.”

Studies have shown that students who participate in the School Breakfast Program have lower rates of absence and tardiness which can increase the General Revenue dollars received by the local district.

The School Breakfast Program has shown that students offered breakfast closer to class and test-taking time perform better on standardized tests. A breakfast program can also improve math grades, vocabulary skills and memory.

Research also demonstrates that students who eat school breakfast, often eat more fruits, drink more milk, and consume less saturated fat than breakfast skippers. School breakfast provides one-fourth of the Recommended Dietary Allowances for protein, calcium, iron, Vitamin A, Vitamin C and calories.

School Breakfast Programs play a role in eliminating childhood hunger. Last year, the U.S. Census Bureau reported 15.5 million children or 20.7 percent of all children under 18 were considered poor. Schools are implementing alternative serving methods to increase the number of students served such as breakfast in the classroom for all students, grab-n-go or kiosk stations as students enter the building, and second chance opportunities during a mid-morning break.

The following graph shows participation in the School Breakfast Program in Illinois during the federal fiscal year Oct. 1 through September 30. The FY10 numbers are not final; more meals are expected to be added by the reporting deadline at the end of November.

As part of Illinois School Breakfast Week November 15 through 19, the State Board of Education will host a free conference November 16 at the Intermediate Service Center in Bellwood to address a variety of topics, including recent research related to breakfast consumption and ways to maximize nutrition in breakfast meals with USDA foods.

For more information and an agenda, go to http://www.isbe.net/nutrition and click on Illinois School Breakfast in Action Summit under Special Events and Workshops.