Sinbads Waterfront Restaurant in San Francisco is hosting a special Memorial Day brunch and dinner. Memorial Day brunch will begin at 9am and continue till 4pm, and dinner will begin after that. Diners will also be able to enjoy their regular lunch menu as well, while staring out at unobstructed San Francisco Bay Bridge views.

The Memorial Day brunch menu includes:

    Stuffed puffed pastry shells, with salmon, topped with a Newburg sauce
    Seafood omelet, Stuffed with shrimp, fresh bay button scallops, baby clams, topped with Newburg sauce
    Country sausage and eggs
    Choice N.Y. dry-aged steak and eggs
    Salmon cake eggs Benedict
    S.F. Joes eggs, eggs scrambled with chopped sirloin, spinach, onions, garlic, and mushrooms topped with cheddar cheese
    Eggs Benedict
    Vegetarian omelets, with feta cheese, avocado, tomato, and spinach
(All of the above items are served with Chefs grilled red potatoes, quick bread, and fresh fruit tray)

    French toast, with fresh fruit and Vermont Farms Maple Syrup
    Blueberry pancakes, with fresh fruit, featuring Vermont Farms Apple Cinnamon Pancake Mix             and maple syrup

Bay Area Memorial Day brunch goers will fall in love with our views of the San Francisco Bay Bridge and the views of the beautiful bay, said Duane Stinson, Sinbads owner.

For more than 35 years Sinbads has been a San Francisco landmark and considered one of the famous waterfront view restaurants and serves as a great San Francisco party venue. Perched upon the San Francisco Bay next to the historic Ferry Building, Sinbads is conveniently located at the foot of Market Street and the Embarcadero. Close to public transportation, Sinbads also offers inexpensive valet parking.

Sinbads offers world class service and delectable dishes of fresh seafood, steaks, fresh pasta, and an abundant selection of fine wines. They were voted Citys Best Dining in San Francisco in 2009 & 2010.

For more information about the Memorial Day brunch at Sinbads San Francisco Bay Bridge view restaurant, contact them at (415) 781-2555, drop by their location at Pier 2, 141 The Embarcadero in San Francisco next to the historic San Francisco Ferry Building, or visit their website at http://www.sinbadsrestaurant.com.

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Experience a breathtaking change of scenery with a stay at a California bed and breakfast inn. Many inns throughout the state offer stunning ocean views, mountain vistas, or dramatic city skyline panoramas. Below is just a sampling of some of the best inns with a view among the California Association of Bed & Breakfast Inns (CABBI).

From the top-floor suite at Hotel Drisco in San Francisco, take in dazzling views of the bay and the city’s skyline including Alcatraz, the Golden Gate Bridge and the Transamerica Pyramid. The hotel sits atop a ridge in San Francisco’s exclusive Pacific Heights neighborhood, just three blocks from Presidio National Park. The guest rooms are elegantly appointed with luxurious bedding and spacious living and dining quarters. Complimentary amenities include a gourmet breakfast buffet, wine reception, morning limousine service, shoe shine, turndown service, 24-hour coffee and tea, and wireless internet access. Suites start at $ 409 and up; Deluxe rooms, most with more modest views, start at $ 209 and up. Call by May 31 and ask for the General Manager’s 10% off CABBI special.

Along a rugged stretch of coastline south of Mendocino, the Elk Cove Inn and Spa is perched on a secluded bluff and offers breathtaking views of the Pacific Ocean. A private staircase from the inn leads guests to an unspoiled, driftwood-strewn beach. The 15-room inn offers ocean view rooms in a historic mansion, four bluff top cottage units and four luxury oceanfront suites. Guest rooms feature fireplaces, private baths, luxurious bathrobes, 400 thread count sheets, down comforters, fresh flowers from their garden and more. Upon arrival, guests are greeted with a welcome basket of wine, fruit and homemade chocolate chip cookies. A decanter of port and chocolates are provided in the evening. A complimentary gourmet breakfast is served in the oceanfront dining room.

Waterfront rooms at the Captain’s Inn at Moss Landing provide expansive views of the tidal wetlands bordered by rolling sand dunes. From the boathouse guestrooms and the inn’s decks guests can watch wildlife such as sea otters, harbor seals, and shorebirds. Curl up in a cozy, window-side armchair with a pair of binoculars or enjoy the view from a deep soaking tub. Captain’s Inn also can also pamper you with an in-room massage. The inn provides a hearty breakfast, feather pillows, cozy robes, plush top beds, private baths, sea salt soaks, satellite television, and cookies.

Just steps from the sparkling blue waters of the Monterey Bay, the 25-room Martine Inn in Pacific Grove is hailed by Conde Nast Traveler as a “spectacular place for a romantic getaway.” The grand dining room, all of the sitting rooms and many of the guest rooms feature stunning ocean views from which guests can watch sea otters, seals, whales, sailboats and the crashing waves. A 17-mile oceanfront trailwhich is ideal for walking or bikingruns directly in front of the inn. The inn is located just a few blocks from the Monterey Bay Aquarium and the bustling scene at Cannery Row.

Just south of Santa Barbara in the seaside village of Summerland, the Inn on Summer Hill is a stunning California Craftsman-style four-diamond bed and breakfast with magnificent ocean views from every room. In addition to the views, the guest rooms also feature fireplaces, whirlpool tubs, luxurious canopy beds, wireless internet and antique furnishings with elegant English country decor. The room rate includes a gourmet breakfast, afternoon hors d’oeuvres, wine and cheese, evening desserts, fresh baked cookies and pastries served in the candlelit dining room.

Guests of Casa Laguna Inn & Spa are treated to beautiful Pacific sunsets nearly every day of the year. The mission-style inn and terraced gardens feature expansive ocean views framed by towering palms. A number of the guest rooms feature ocean views. Guests can also linger on one of the secluded patios, lounge on the pool deck, take a dip in the heated pool, or soak in the hot tub to watch the sunset. In the morning, savor one of several culinary masterpieces prepared by the inn’s accomplished chefs. The inn’s on-site spa features hot stone and couples massages, as well as other soothing treatments.

East of Fresno, Sequoia View B&B is named for its panoramic views of nearby Sequoia and Kings Canyon National Parks. The three-room inn is located on 20 acres with an estate vineyard and tasting room on site. The Winemakers Suite, located on the second floor of the winery building, offers incredible views of the mountains. The Zinfandel and Alicante Suites are located in the Vineyard Guesthouse nestled by the Alicante vines. Guests enjoy a full breakfast with fresh-squeezed orange juice made from the inns’ own orchard and complimentary wine tasting.

For more details on these and other CABBI-member bed and breakfast inns, visit http://www.cabbi.com.

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Many people think the appetizer is just a course before the main dish, but cook David Nunez of The Appetizer is the Meal believes appetizers can be the meal themselves. In his new cookbook, Nunez gives step-by-step instructions on how to prepare simple and tasty hors d’oeuvres.

In 1995, Nunez met his inspiration and motivation for the book, his wife Cindy. Throughout their courtship, the couple dined out often and found they preferred appetizers more than the entrées. After marrying and having children, it became difficult for them to be able to eat out and enjoy their favorite pastime, so the pair began making appetizers at home. Sadly, Cindy was diagnosed with terminal breast cancer, and in the week prior to her passing, Nunez promised to finish The Appetizer is the Meal and dedicate it to her memory.

It all began as a love born out of necessity, says to Nunez. He started his culinary journey while in college, cooking for himself as a means to save money. He developed his skill while preparing simple dishes for family and friends out of his humble abode.

David Nunez stirs up an appetizing cookbook for anyone with a passion for cooking and food. This hands-on instructional cookbook includes colorful photos and easy-to-follow steps for all capabilities, from amateur cook to chef. The Appetizer is the Meal includes images of the utensils needed and a wine and beverage pairing for each recipe. Sections of the book focus on:

    How to Make Stocks
    Traditional and Non-Traditional Appetizers
    Seafood
    Meat
    Puff Pastries
    Bread Making

Ill show you how to make an inexpensive lifetime investment into easy restaurant quality food that you can use over and over again, says Nunez.

About the Author

David Nunez has over 10 years of cooking experience. While studying at California State University, Long Beach, Nunez learned how to cook on a tight budget. He lives in Seal Beach (near Huntington Beach), California, with his two daughters, who live by a handful of good appetizer standbys are ultimately the meal.

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Hullabaloo New Media Marketing intends to fill the mobile marketing services void in the Puget Sound area small business marketing scene. Although the company specializes in creating mobile friendly websites, it will also be offering mainstay internet marketing services such as local search engine optimization, social media management and video production.

Today, everyone is using mobile smart phones to research and shop when theyre out and about, so there is a real need for businesses to reach customers where they are — this is why we are offering mobile web design services to local businesses, said Alex Mickus, Owner of Hullabaloo New Media Marketing.

Consumers have access to smart phones, like iPhones and Androids. But theres a disconnect, because most businesses arent leveraging this technology to promote themselves , he said. And if your business doesnt have a mobile website, it simply doesnt exist for todays new savvy breed of shoppers that rely on their mobile phones.

Technology is again changing the way we live, thanks to the availability of smart phones, iPads and high-speed mobile internet connectivity. Just a couple of years ago, people were isolated in home offices sitting behind desktop computers checking email and surfing the web.

Today people surf the web with their iPads while waiting for the kids to get their teeth cleaned at the dentists office. They order take-out dinners online from their favorite local restaurant, and pick them up on the way home. Or they use their smart phones to consult Google Maps to find the nearest local bakery when they get the urge to grab a cup of coffee and a pastry while theyre out with their friends.

I think its important to look at things holistically — at how people actually use technology and how its benefiting them in their daily lives, said Alex. Technology is changing fast. But local business owners dont have to worry about missing out on the next new trend. They can sit back and let us handle everything. Hullabaloo New Media Marketing keeps abreast of all the changes and new developments for them. Then we take the very best of whats out there and offer that to our clients.

About Hullabaloo New Media Marketing

Based northeast of Seattle — and north of Bellevue and Redmond, Washington — Hullabaloo New Media Marketing specializes in local search engine optimization, social media management, video production and mobile marketing. Owner Alex Mickus has a background as a professional video game designer, a graduate degree in Music Production, and is an expert in various Internet marketing technologies. He understands the art of balancing cutting edge technology with practical applications.

He also knows that although many small business owners understand how important the Internet is — and what a powerful marketing tool it can be few have the time to take advantage of the unprecedented opportunities that technology now offers, so he is committed to providing that service to them.

For more information about mobile friendly websites, mobile marketing or other online marketing services for small businesses, visit http://www.HullabalooNewMedia.com or call 425.224.2468.

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Wolfermans, proud purveyor of specialty foods for over 100 years, offers tasty treats with a variety of Fathers Day gift baskets and gift ideas. Choose from breakfast gift baskets, gourmet pastries or our signature English muffins.

Spoil Dad this year with a gourmet Fathers Day gift baskets, filled with delicious breakfast goodies. Our Pancake & Waffle Banquet is sure to satisfy any Dads craving for a hearty breakfast. Enjoy fluffy pancakes or waffles in three different flavors buttermilk, chocolate chip or cinnamon bun. Top with our maple syrup, apple butter or strawberry preserves to create the perfect breakfast feast. Fathers Day brunch is sure to be a hit with this breakfast gift baskets from Wolfermans.

Save time and make Fathers Day brunch a breeze with Wolfermans Breakfast Batter Bowl. This unique gift puts a fun spin on our traditional Fathers Day gift baskets and makes pancakes easy just combine the pancake mix and water in our special batter bowl and stir. Dad can choose between buttermilk and chocolate chip pancakes on his special day, served with our Tiffin blend coffee or rich chocolate cocoa. Say thanks to a wonderful dad by whipping up a gourmet breakfast in minutes!

Cant be with grandpa on Fathers Day? Send love to grandfathers with one of our Fathers Day gift baskets. The Country Bacon Sampler is a great choice for dads who love their meat. Theyll expand their breakfast meat horizons with sliced Canadian bacon, old-fashioned bacon and peppered country bacon. Each slab of center-cut bacon is carefully selected and cured to lock in flavor and tenderness. If Dad has a big appetite, try our Best of Wolfermans Supreme Gift Basket. This Fathers Day brunch in a basket is packed with everyones breakfast favorites. Dad can indulge in three varieties of our signature English muffins, two types of English muffin bread, crumpets, scones and toppings. Brighten Dads special day and make a memorable brunch with one of these great Fathers Day gift baskets.

Wolfermans assortment of Fathers Day gift baskets doesnt stop here browse through the pages of tasty bakery items and breakfast gift baskets on the Wolfermans website to find the perfect gift for Dad.

Remember to order all Fathers Day gifts before the shipping cut-off dates to ensure timely arrival. The last day to order gifts using regular shipping is June 10th; the last day for 3-day express is June 14th by 10am PST and the last day for next day delivery is June 16th by 10am PST.

All orders are backed by a 100% guarantee. If those who receive our gifts are not fully satisfied, Wolfermans will provide either an appropriate replacement or a full refund. Visit http://www.wolfermans.com for more information.

For the latest deals and specials from Wolfermans, follow us on Twitter, Twitter.com/Wolfermans.

About Wolfermans

Founded in 1888, Wolfermans is a direct marketer and wholesaler of premium specialty foods and gifts, such as English muffins, tea breads, breakfast pastries, jams and other specialty products. The Wolfermans® catalog also includes a wide variety of gift baskets, gourmet breakfast gifts, gourmet pastries and honey and fruit spreads for every occasion. The Wolfermans® specialty English muffins include the 1910 original recipe, multi-grain & honey, chocolate chip, pumpkin spice and more. The Company started making its signature Wolfermans® English muffins in 1910 and, today, sells its products primarily through its catalog and http://www.wolfermans.com, as well as through foodservice and retail channels. Wolfermans is a Harry & David company which includes the Cushmans brand.

(Harry & David and Wolfermans are DBAs of Harry and David.)

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Pei Lis Dollhouse Miniatures introduces the beauty and unique qualities of air dry clay, through a new series of creative and fun dollhouse miniature workshops.

Air dry clay is seeing more use as an alternative to traditional crafting materials, as it doesnt require baking. Artist Pei Li Chin, owner of Pei Li Miniatures, is an expert with air dry clay and creates exquisite dollhouse miniatures famous worldwide.

Air dry clay is slowing gaining popularity due to the fact that unlike polymer clay, it does not require baking, said Pei Li. However, there is still a lot of curiosity around this medium, as there are not many instructor-led workshops that delve into this medium deeply. Hence, there is still a lot of misconception and unexplored knowledge about air dry clay.

I will be conducting a 2.5 hour workshop to introduce dollhouse miniature flower making using air dry clay, continued Pei Li. Many people think that it is very difficult, but I want others to know that it is not difficult once you understand how to incorporate various techniques using air dry clay. It is possible to create realistic dollhouse miniature flowers!

Pei Li offers classes conducted in English and special class arrangements are available for overseas travelers to Singapore. Participants will learn how to use air dry clay, along with a variety of techniques to emulate her success with dollhouse miniatures. Pei Li shares her knowledge and expertise in classes where attendees will learn to make a shabby shelf, pink gerbera, Christmas train or a cupcake deli case. All materials are provided.

Pei Lis air dry clay miniatures are extremely detailed. Theyve been a sensation everywhere theyve appeared and highly sought by collectors worldwide. She describes her design style as a mixture of shabby chic, worn out elegance and whimsical. The artisan has created dollhouse miniatures for virtually every room.

Dollhouse miniature decals are also available, along with a myriad of tiny pastries, kitchenware, jewelry, foods and flowers. Pei Li also offers a few rare miniature treasures that shes handpicked for the discerning collector. She also believes in giving back to the community. She’s created a number of miniature magnets and earrings that shes donated to charity projects that includes Inner Beauty and the Vista Maria Home for abused and neglected girls in the U.S.

Pei Li has distinguished herself in the art of dollhouse miniatures using air dry clay. She willingly shares her knowledge and expertise with others through a variety of classes. The artisan fashions amazingly detailed miniatures from air dry clay that are artistic treasures to keep or give as unique gifts.

Pei Lis Miniatures can be reached via email with the convenient form on the website. For more information, visit the website at http://peiliminiatures.com.

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Vermont Butter & Cheese Creamery (VBCC) butter is made in small batches with local rBST-free cream from St. Albans Cooperative of 500 family farms and delivered just hours after being separated. Over the years the line of butter has extended to include lightly salted and sea salt crystal versions in multiple shapes and sizes for foodservice and retail. One of our most popular products is our Cultured Butter with Sea Salt Crystals says co-founder, Allison Hooper. It is churned in the same manner as our other butters, but the trick is that sea salt crystals are added twice during the churning to maintain the signature sea salt crunch.

Often named as the best butter made in America, chefs and consumers love the contrast between the creaminess of the butter and the crunch of the sea salt. This butter is becoming an everyday pleasure and not just for special occasions says Bob Reese, co-owner. For those consumers looking for less packaging and more affordable pricing than the original 6 oz. Sea Salt Butter Basket, VBCC has introduced the 4 oz. Cultured Butter log with Sea Salt Crystals. With the growing demand for European style products, the new 4 oz. Sea Salt Crystal roll is the perfect complement to Vermont Butter and Cheese Creamerys line of high-end, high quality cultured butter.

VBCC has been crafting fresh and aged goat cheeses for over 25 years. Bob Reese and Allison Hooper, co-founders and cheesemakers, began making their signature fresh chevre and crème fraiche in 1985. Soon chefs, especially those trained in France, began to ask for a high quality domestic butter made in the European style.

It was not until 1997 that Bob and Allison finally found a way to make an exceptional butter in the old world style by churning crème fraiche into an outstanding bright yellow and flavorful butter very high in butterfat. VBCC cultured butters unique taste and 86% butterfat content opened new local sourcing possibilities for French trained chefs, pastry chefs, fine dining restaurants and retailers. VBCC was the first creamery to craft European-style cultured butter back in the nineties when consumers only knew of sweet cream butter. Today cultured butter is no longer a luxury and can be found in local specialty stores and supermarkets.

In their twenty-seventh year of business, Vermont Butter and Cheese Creamery is a leading American creamery crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter. The creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.

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The Hofsas House in Carmel- by- the-Sea, offers the perfect European retreat for family reunions as well as business team or leadership meetings, sewing or quilting/knitting conferences, and small wedding receptions. From June 1 October 31st, the Hofsas House will be offering a Celebrate Family package.

Celebrate Family at the Hofsas House:

Family, heritage and relative connections are of utmost importance to all of us. At the Hofsas House Hotel our family understands this only too well, and our team is now pleased to offer a special Celebrate Family package. With it, you can now bring your relatives together for a living family tree.

Celebrating family is easy at the Hofsas House! The Theis family has been running the Hofsas House for more than 60 years! Offering affordable lodging options, close proximity to Monterey Airport and year-round activities, there is something to keep everyone happy. The Celebrate Family package provides groups rates for rooms (with 5 or more rooms booked with a two night minimum), complimentary continental breakfast, wine and cheese upon arrival, and much more.

Families can enjoy our poolside meeting facility and share an evening of laughter, games and shared memories. The meeting facility offers a comfortable setting for up to 40 people depending on the configuration of the room.

By utilizing the six round tables, a sit down dinner for 30 can be accomplished very easily by either having it catered by a local restaurant or preparing it in the complete kitchen that contains an oven, stove, microwave and refrigerator. Share your memories around the wood burning fireplace. Make memories to last a lifetime.

Let the Hofsas House Celebrate Family package help you celebrate your very special bonds with those you care about most. Call us today and let the Hofsas House family help plan the perfect getaway at a price that will make everyone happy.

Hofsas House Family Reunion Package includes

·                Group Rates on Guests Rooms (starting at $ 125.00 per night, excluding tax when 5 or more rooms are booked for a two night minimum)

·                Complimentary Continental Breakfast

·                Discounted Price On Use of Poolside Meeting Facility ($ 75.00)

·                One complimentary family portrait session on the beach by certified professional photographers, Elite Photography; also receive a free 8×10 photograph. The photo image and additional photos can be purchased directly from the photographer.

·         Offer does not apply to existing groups and are subject to availability. Offer is subject to change without notice and some blackout dates may apply. Minimum night stay required.

Background on the Hotel:

In Carmel-by-the-Sea, the Theis family is celebrating six decades of European hospitality at its beautiful Bavarian-inspired Hofsas House Hotel, which is as charming as the town itself. With firm roots in the past, the family is looking toward the future by keeping abreast of guests every need.

Owned and operated by the Theis Family, Hofsas House Hotel is within walking distance of everything Carmel has to offer, including a stunning beach, fine restaurants and shops, and wine tasting. It provides peaceful respite and European charm just minutes from Monterey, Pebble Beach, Big Sur and Pacific Grove. The Hofsas Houses 38 spacious, one-of-a-kind rooms boast European comfort and lovely views, not to mention amenities like fireplaces, private balconies, wet bars, kitchens and patios. Large suites provide the perfect stay for newlyweds and everyone else seeking an extra special getaway. Dutch doors in every room allow guests to welcome in the ocean air, and free WiFi enables them to stay connected if they want to.

The Hofsas House Hotel family works to ensure every visitor’s experience is special, striving to offer the highest quality personal services. Consider the continental breakfast, abundant with fresh French Roast coffee, tea, juice, fruit and pastries from a neighborhood bakery, or the personalized concierge services for guests and their families, including their four-legged family members, who are welcome, as well.

Hofsas House Hotel is located on San Carlos Street, north of Fourth Avenue in Carmel-by-the-Sea. For more information, call (831) 624-2745 or visit http://www.hofsashouse.com. Like us on Facebook.

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Broward County One year ago this summer, Pierre Lemieux, 21, enrolled at Mavericks High School with just 17.5 credits. It takes 24 credits to graduate from high school and with just 17.5 credits Pierre then 20, knew he needed help. Through the help and encouragement of Christine Richardson, Pierres counselor from the Leo Goodwin Boys and Girls Club, Pierre found out about Mavericks High Schools unique educational approach that gives students, between the ages of 15 -21, an opportunity to earn a high school diploma while working at their own pace, with flexible hours.

As one of the first students to enroll at Mavericks High of Central Broward County in August of 2010, Pierre soon realized that it was OK not to graduate from a traditional high school because he knew he needed a different environment. I was always playing around in school and because of that I was behind in my credits. I knew the importance of making it happen at Mavericks, Said Pierre. After going through orientation Pierre began his first day of school on August 23, 2010 and he will graduate June 13, 2011, at 6pm, at South Miami-Dade High School. Pierre takes the Broward County bus each day to get to Mavericks. His round trip takes over three hours.

Pierre insists that it was Mavericks caring attitude that helped him earn his high school diploma. I really liked Mavericks because there I can go at my own pace, said Pierre. It was great having more than 1 teacher at Mavericks to help me with my school work when I needed additional assistance. The teachers made me feel like they really cared about me and I felt that they truly wanted me to succeed, Pierre continued.

It didnt bother me that Mavericks didnt have extra curricular activities like they do at traditional schools but it was great knowing I had that option to go back to my home school and they are required to let me participate.

Upon graduation from Mavericks High of Central Broward County Pierre will be pursuing his dream to become a Pastry Chef and has been accepted at the prestigious Culinary Institute of America in Hyde Park, NY, a real honor to his dedication and hard work.

According to Frank Biden, President and Director of Business Development for Mavericks in Education, While providing real world career counseling Mavericks High gives students, with a unique set of needs, the opportunity to earn their High School diploma.

For more information about Mavericks High go to http://www.maverickshigh.com or contact Frank Biden at 561-296-5705.

The Mavericks educational team has over a 100 years of experience in the design, development and operation of schools. Mavericks High is an accredited school and is State Certified.

Mavericks High of Central Broward County Graduation: June 15, 2011, 5PM at The Research, Library and Cultural Center, 2650 Sistrunk Blvd, Ft. Lauderdale, Fl.

Mavericks High of Central Broward

424 West Sunrise Blvd.

Ft. Lauderdale, FL 33311

(954) 446-9234

The School Leader is Dr. Grayvon Mitchell

Pierre Lemieux can be reached at 954-862-4726

Frank Biden, brother of Vice President Joe Biden, 561-296-5705

Mavericks in Education Florida, LLC headquarters located at 301 Southern Blvd., West Palm Beach, Florida 33405

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The countries around the Mediterranean produce an abundance of fresh herbs, fruits and vegetables that has been the basis for healthy eating for centuries. Chef Joumana Accad specializes in bringing Mediterranean food to American tables. Through her popular food blog, http://www.TasteofBeirut.com, she has shown thousands of home cooks how healthy and delicious the cuisine of her native Lebanon is.

Lebanon is a beautiful Mediterranean country with very few natural resources. As a child, learning to cook from my grandmother, I grew to appreciate and take full advantage of what nature provided, Joumana explains. I have modernized some traditional Lebanese recipes that take advantage of summertime ingredients.

The results are recipes that are light and fresh, and not hard to achieve. Bring the Mediterranean sunshine to your kitchen table this summer with these recipes from Chef Joumana Accad.

Dilled Crêpes with Fava Bean and Rice Salad

Makes 8 Crêpes serving 4

The fava beans in the salad can easily be substituted for diced zucchini or peppers or peas or any fresh vegetable.

INGREDIENTS:

         1/2 cup of finely minced dill (equivalent to one bunch) (dill can be substituted with parsley)
         3 large eggs
         1/2 cup of cake flour
         1/2 teaspoon of salt (or to taste)
         1/4 teaspoon of ground cumin
         1/4 teaspoon of ground white pepper
         1/2 cup of finely chopped onion (or shallots)
         1 cup of water
         3 tablespoons of olive oil

For the rice and fava beans:

    

    1/2 cup of rice (sushi or any medium-grain such as Turkish, Egyptian or Italian)
         1 cup of boiled fresh fava beans, shelled and peeled
         1 small bouillon cube (optional)
         1 1/2 cups of yogurt
         2 cloves of garlic, peeled, minced and mashed in a mortar with 1/2 teaspoon of salt
         8 long pieces of chives or leek greens to tie the crêpes

METHOD:

1.    Fry the chopped onions in one tablespoon of olive oil until soft and translucent; cool and place the onions, the eggs, flour, spices, dill, olive oil and water in the bowl of a food processor, blender or mixer. Mix until the mixture is smooth, about 2 minutes. Let the batter rest for 30 minutes. When ready to make the crêpes, whirl the batter a few seconds to combine all the ingredients evenly.

2.    Heat a crêpe pan or small skillet, spray with some oil or butter and when hot, drop about 1/3 cup of batter into the skillet. Swirl to cover the skillet and cook for one minute, until the edges are golden-brown. Flip the crêpe and cook 15 seconds on the other side. Remove and proceed with the others, spraying the pan each time. Lay each crêpe on a plate on top of each other with a square piece of wax paper in-between each crêpe.

3.    Make the stuffing: Soak the rice in lukewarm salted water for thirty minutes or longer; bring the water to a boil, adding a dash of salt, the bouillon cube (if using it, dont add salt), a tablespoon of olive oil. Lower the heat, cover and cook the rice. Cook the fava beans by boiling them for a couple of minutes and drain. When the rice is cooked, cool and transfer to a bowl. Add the fava beans and mix. Mash the garlic and mix with the yogurt and add to the rice mixture, tossing to combine well. Taste and adjust seasoning. Place a couple of tablespoons of the rice mixture in the middle of each crêpe, fold the crêpe and tie with some blanched dill sprigs or scallions. Serve at room temperature with extra yogurt on the side.

Keshké Salad

8 servings

The word keshké refers to keshek, a traditional staple in the Lebanese larder made up of yogurt mixed with bulgur, fermented in the sun and ground into a powder. In rural areas especially, keshek is made at home and is considered an essential food. Bulgur and yogurt are combined until fermentation and left to dry out on large sheets on straw rugs on the flat roof of village homes. When the bulgur and yogurt paste is completely dry, it is ground through a sieve and kept in jars to be used throughout the year; keshek will sustain for the long days out in the field. In addition, keshek has many health benefits, a long shelf life and is incorporated to soups, stews, sauces and as a topping on flatbreads or a filling in savory pastries.

Keshké salad evolved from the traditional keshek; the difference is that here the bulgur and yogurt are combined, not fermented and not ground, simply eaten fresh as a salad with herbs. I have modernized this traditional salad of yogurt and bulgur by adding some fresh produce and legumes gathered from the farmer’s market: Zucchini, fresh fava beans, Italian parsley, green onion and green pepper are dressed with a yogurt sauce spiked with garlic paste and a touch of tahini and drizzled with some olive oil. This hearty and rustic salad can be eaten as a main dish.

INGREDIENTS:

         1 cup of coarse bulgur (#4)
         1 cup of packed minced flat-leaf parsley
         3 green onions, minced fine
         1 cup of boiled fava beans
         1 1/2 cups of diced zucchini, sauteed in olive oil till tender but still crunchy
         3 cloves of garlic mashed with a dash of salt in a mortar
         1 1/2 cup of yogurt, drained in a mesh sieve over a coffee filter or paper towel for one or two hours
         1/4 cup of olive oil
         1 or 2 tablespoons of tahini
         1 tablespoon of pomegranate molasses (optional)
         1 teaspoon of ground cumin (can replace with paprika)
         salt, pepper to taste
         juice of half a lemon and 1/4 cup of olive oil
         1/2 cup of toasted and chopped pecans or walnuts or pine nuts

METHOD:

1.    Bring a quart of water to a boil; place the bulgur in a bowl and pour the boiling water on top of it. Let it swell for fifteen minutes or longer until soft. Drain the bulgur of its water, squeezing to remove excess water. Add to the bulgur the diced and sautéed zucchini and boiled, peeled fava beans as well as chopped parsley and minced green onions.

2.    In a small bowl, combine the yogurt, tahini, garlic paste, lemon juice, olive oil, pomegranate molasses, cumin and salt and pepper to taste. Transfer to the bulgur mixture and combine. Serve at room temperature.

World’s Healthiest Brownie

Makes 12 servings

Tahini is the “fat” of choice in the Lebanese kitchen and is used daily; it is mixed with fresh lemon juice and (or) Seville orange juice, spiked with garlic and slathered on falafel, kafta trays and shawarma sandwiches; made into a rich sauce with kibbeh balls, baked with fish or served with boiled vegetables.

In the pastry kitchen, however, tahini is only used sparingly; I wanted to use it in an iconic American cake: The brownie. Here, tahini replaces butter; and a most traditional Eastern mediterranean food, grape molasses, replaces white refined sugar. Grape molasses was the sweetener of choice in Lebanon before the widespread distribution and availability of sugar. It is made in the rural areas today in the communal village press, where it is extracted from the sweetest grapes; the juice from these grapes is filtered and boiled and the resulting thick and sweet molasses is fragrant and filled with all the concentrated nutrients of the grape. Grape molasses or debess al-enab is used in hundreds of rural recipes, from puddings, to dry cookies, to porridges made with bulgur or chick peas.

Even though there is a dramatic difference in taste and quality between one’s family production of grape molasses made in the villages and the commercial kind available in stores or online, it is still worth using in lieu of white refined sugar which has been proven to be toxic for the body.