Food and Lifestyle Public Relations

The Great Idaho Potato Truck

Citizens who live in the same cities as our chefs can also expect to see the The Great Big Idaho® Potato Truck, as it will be in each of the featured cities to do various events with the chefs this summer. The Great Big Idaho® Potato Truck, which is dedicated to raising awareness and funds for Meals On Wheels Association of America (MOWAA), stands 13 feet high, is 72 feet long and weighs six tons!

Megan Countryman and Tyson Long of Winston's Restaurant talk Bloody Marys

Every year during the week before Derby, the Louisville television and radio stations broadcast live from the backside at Churchill Downs, where horse industry experts, local celebrities and eager spectators get an early look at the horses in the running. The program is entirely Derby focused, and Estes Public Relations coordinates much of the culinary talent that brings recipes and entertaining tips to the viewers.

Chef Laurent Geroli of The Brown Hotel shared classic Derby recipes

In all, we booked, coordinated, prepared and executed more than 30 backside interviews this year. Interview topics included cooking with local ingredients for Derby parties, hangover cures and coffee cocktails. Arriving around 5 a.m. daily, we carried bus tubs of ingredients, set up cooking demonstrations in 45 seconds or less with cameras rolling, booked on-the-spot radio interviews and even modeled a few Derby hats!

T.J. Oakley of the Bristol Bar and Grille shares tips for using Kentucky Proud ingredients in Derby recipes

It’s been exciting to work with the wonderful producers, anchors, radio personalities and Churchill Downs staff members for another year. We’re looking forward to seeing them all again in 2013!  

Brad and Carla Sue Broecker represented Fabulous Finds while Estes PR President Jamie Estes and PR Associate Alex Kruse modeled Derby hats

Ghyslain Maurais of Ghyslain Chocolatier shared a great potluck recipe and showcased his Derby themed chocolate collection

On Saturday, March 31, six Sullivan University Baking and Pastry Arts students represented Sullivan’s main campus in Louisville in the American Culinary Federation (ACF) competition at the Midwest Culinary Institute in Cincinnati, Ohio. Every member of the team was a winner, with five gold medals and one silver honoring the students’ dedication and accomplishments. Coached by chef instructors Scott Turner and Derek Spendlove, the team of baking and pastry arts students bested the competition in the categories of Bread Sculpture, Mixed Media Sculpture, Chocolate, Fat Sculpture and Decorative Cake.

There are only 11 Certified Master Pastry Chefs in the United States and the competitors were judged by one of them; Albert Imming, CMPC; and two certified Master Chefs; Kevin Gawronski, CMC and John Kinsella, CMC. Chef Donald Miller, CEC was also on the panel of judges.

Pictured left to right: Chef instructor Scott Turner, CEC, CEPC, CHE, M.A.Ed., students Anna Rossel, Kendall Knies, Kelsee Newman, Jordyn Moseley, Haile Raymer, Alyssa Taranto and department chair for the Baking & Pastry Arts program chef instructor Derek Spendlove, CEPC CCECCP, CCE, AAC, ACE, HOGT, chair, baking and pastry arts.

“I am very proud of this weekend’s past accomplishments by our students,” stated Chef Derek Spendlove, chair of the baking and pastry arts program. “The baking and pastry arts team represented the University in great honor. A special word of thanks to Chef Instructor Scott Turner and the pastry faculty for their support in helping the team bring home their medals. The Baking & Pastry Arts program is recognized by chefs across the United States as continuing Sullivan University’s high standards of excellence.”

Pictured from left to right: Wayne Kostroski, Greg Hardesty, Carrie Petty and Ted Allen

Earlier this month, Estes Public Relations team members Alex Kruse and Kerri Daly traveled to Indianapolis, Ind. to attend the 21st annual Taste of the NFL’s Party with a Purpose®, a charitable event designed to raise awareness and money for the fight against hunger in each of the 32 NFL cities. Gleaners Food Bank of Indiana, one of the largest food banks in the nation, hosted this year’s event which partnered one chef with a retired or current NFL player from each of the participating cities. Representing the Indianapolis Colts was former player Ken Dilger and Estes PR’s very own chef Greg Hardesty of Recess and Room Four restaurants! Together the duo served guests Idaho Potato & Gunthorp Farms Pork Pozole.

Throughout the evening, guests were treated to exceptional cuisine, a silent auction featuring various sports memorabilia and special musical performances by the NFL Players Choir and multi-platinum country recording artist Sara Evans. Also in attendance were NFL honorary chair and head coach of the 2006-2007 Super Bowl Champion Indianapolis Colts Tony Dungy, the Emmy-award winning host of Food Network’s Chopped Ted Allen, professional NASCAR driver Jeff Gordon, TLC’s Cake Boss stars Mauro Castano and Joe Faugno and Miss America 2012 Laura Kaeppeler.

For more information on this great event, click here.

“Late Night with Jimmy Fallon” host and star Jimmy Fallon stopped by chef Greg Hardesty’s restaurant Recess to have dinner last Wednesday evening. During his visit, Fallon and his party ordered a second serving of the Seared Spanish Sardines with San Marzano tomato salsa and roasted broccoli.

He later tweeted, “Prop[s] to Recess in Indy for some of the best food I’ve had in a long time. Yum!! Also – love the staff.”

Fallon stayed in town leading up to the big game. While in Indianapolis, he also filmed his show “Late Night with Jimmy Fallon” on-set at Hilbert Circle Theatre.

Would you believe this photo was taken with an iPhone?

Camera phone photography was just one of the topics of this year’s Food Blog South conference, held in Birmingham, Alabama on Saturday, January 28. The programming focused on Internet communication for culinary professionals. As PR professionals, the subject matter was very beneficial to us, as we learned how to showcase our clients in the best light and be a great resource for bloggers.

Highlights of Food Blog South 2012:

Southern Living editor Jennifer Cole’s opening remarks. “When Southerners cook a mess of greens, we want to eat them with a mess of people.”

Learning how to discreetly and effectively capture images of food in a restaurant setting with limited equipment and a camera phone. “The best camera in the world is the one you have with you.” – Colleen Duffey, Studio b.

A hands-on food styling seminar led by Jennifer Davick and Marian Cooper Cairns. The resulting image, taken by iPhone, is above.

Learning the tricks of the trade for providing accurate recipes to the media – led by Virginia Willis, this seminar was informative and entertaining.

Beer tasting with Ale Sharpton and Good People Brewing Company. Interesting topic to consider: While wine has “blind spots,” beer can be paired with any food-even asparagus!

Topics on branding with Hélène Dujardin and Lisa Ekus.

The keynote address by Kat Kinsman on CNN Eatocracy.

All in all, an immensely valuable event!

One of Louisville’s most exciting restaurants is Seviche, where chef Anthony Lamas is constantly reinventing his Nuevo Latino cuisine…so what’s in store for 2012?

Seviche rang in 2012 with a New Year’s Day brunch that featured one of Chef Lamas’ new endeavors, house made pickles and preserves. The Bloody Mary Bar included such garnishes as jalapeno pickles, pickled green tomatoes and heirloom baby carrots from the jars that now decorate the dining room.

Chef Lamas is also excited to bring seafood sausage to Louisville! Featuring premium ingredients like Loch Duart salmon, the sausages will showcase a variety of sustainable seafood, as Lamas was honored with the Seafood Ambassador award at the Monterey Bay Aquarium in 2011.

The restaurant’s new smoker has inspired several new smoked dishes, including offal, as chef Lamas is procuring and breaking down whole heritage animals from local farms.

Chef Lamas is building on his active national food festival appearance schedule to add two new events in 2012: The Charleston Wine and Food Festival and the Atlanta Food and Wine Festival.

Stop in to Seviche to enjoy all the new flavors they have to offer!

www.sevicherestaurant.com

Have you ever been stumped about what to give a friend or co-worker for the holidays? Are you tired of perusing the wine racks for yet another hostess gift? There’s a little “foodie” in everyone, so read on for can’t-miss gift ideas!

Louisville Stoneware has been making ceramics the good old-fashioned way for almost 200 years, and the naturally green products are microwave, oven and dishwasher safe. You can choose from servingware, bakeware, ornaments and decorative items, including the festive jockey nutracker! All items are painted by hand, making them heirloom-quality keepsakes.

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Speaking of hand painted, check out the masterpieces at Ghyslain Chocolatier! They are almost too pretty to eat, but who could resist? Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, chef Ghyslain Maurais has served as the head chef for the Canadian Delegations in New York and London. His career includes experience as both a pastry and executive chef in first class restaurants and hotels.

Finally, for an authentic gourmet treat, try Oliva Bella olive oils and balsamic vinegars! Sourced directly from Italian families that Oliva Bella owner Lea Ann Vessels personally knows, these beautifully packaged elixirs make wonderful hotess gifts and are certainly welcome alternatives to the ubiquitous bottle of wine.

Happy holidays!

In January, part of the Estes PR team will head to Birmingham to attend the Food Blog South conference. It’s no secret that blogging has changed the way the public distributes and receives information, and this event features some of the premier blogging experts in the food industry.

http://foodblogsouth.com/agenda/

Southern food is hot right now, and for good reason. With the economy being what it is, people are always looking to stretch their dollars, and Southern cooks are the original experts on that. Southern recipes are soulful, seasonal and culturally significant when you trace the origins of the ingredients and techniques. We are looking forward to a great learning experience that we can leverage to garner more attention for our clients!

You don’t have to scoop out the pumpkin guts, carve the design and then throw the whole thing away when it starts to wilt-this Jack O’Lantern from Louisville Stoneware is made to last beautifully, year after year! Just add a candle and you are ready for Halloween.

This handcrafted piece is available for $48 at the Louisville Stoneware showroom, 731 Brent Street, Louisville, Ky. To order the Jack O’Lantern, call 1-800-626-1800 and speak with a showroom representative about shipping.