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FOOD EMBOSSING
PRODUCT
Gourmet Impression Creates Pizza That Advertises
Advertising pizza is nothing new. Creating a pizza that
advertises, however, is new. New York-based Gourmet Impression
has invented two new hand-held tools that allow restaurants,
caterers, and other food businesses to turn pizzas, calzones,
and other food items into edible experiences and advertisements.
Using modular devices called the "Roller" and the "Stamper",
companies can emboss their logo or advertising messages
on food items. Initial prototypes are designed for pizzas,
calzones, bread sticks, cheeses, melons, white bread, pita
breads, brownies, pies, butter sticks as well as baked potatoes.
The Stamper tool works like a rubber stamp. It is roughly
4" tall, with modules of varying lengths and widths. By
pressing, it easily and quickly embosses a text message
or an image into a food item. Everything from personalized
'Happy Birthday' messages to advertisements and company
logos can be embossed within seconds.
A unique feature of the Stamper is that it can be adjusted
for the depth of the food being embossed; a deeper setting
can be used for bread dough, for example, while a shallower
setting can be used for cheese. The tool can cut out food
at the same time it is embossing.
The Roller device features a wheel that is 6" in diameter
and 3/4" wide, with a fender for gripping. Rolling the tool
across many foods, including a pizza or around the crust
imprints a customized message. The embossment depth can
be altered to fit the food depth.
Using the Roller, Gourmet Impression envisions the creation
of varying shaped crackers and breadsticks they call "Pizzals"
(pronounced Peet-sul). The "Pizzals" would carry messages
or advertisements and could be dipped in marinara, tomato
sauces, or salsas, by customers.
Gourmet Impression's brand of food embossing products are
simple to use and durable. Their ergonomically modular design
will make them popular with chefs. They are easily taken
apart for cleaning and can withstand the high heat of commercial
dishwashers.
The products are a great way for a company to add value
to their food product - they can reinforce a restaurant's
brand or advertise additional products and services in an
attention grabbing way. In addition, new movie releases
can now pay to advertise on food products (e.g. "Jurassic
Park Pizza from Pizza House", etc.).
The company is interested in licensing these tools for use
in fast food chains, restaurants, catering operations, home
usages, and children's baking toys. Product design and development
is by exo Design, an award-winning firm located in Pleasanton,
CA.
The company will be exhibiting at the International Restaurant
and Food Service Show of New York, (Booth 3628) January
19-21, 2003. For more information and product images visit
the website at Gourmet Impression
Media Contact: Rich Errera
Tel: 631-930-6014
mailto:rich@gourmetimpression.com
Recipes
BARTEE CHICKEN BUNDLES WITH BACON
"RIBBONS"
Ingredients:
6
skinless, boneless chicken breasts (ask your butcher to run them
through his tenderizer)
1/2 cup molasses
1/4 teaspoon ground
ginger
1/8 teaspoon garlic powder
1 Tablespoon Worcestershire
sauce
1/8 cup soy sauce
1/8 cup olive oil
1/8 cup lemon
juice
1 pound fresh mushrooms
1 bunch green onions,
chopped
1/4 cup butter, melted
1/2 teaspoon Cavender's Greek
Seasoning
12 slices bacon (uncooked)
Place chicken flat in
large, shallow container; set aside. Make marinade from next 7
ingredients and pour over chicken. Cover and marinate in
refrigerator overnight. Saute mushrooms, onions, and seasonings in
butter until tender. Cool slightly.
Lay 2 slices of bacon in
a cross. Place a chicken breast on top. Fill with three tablespoons
of sauteed vegetables. Fold to make a square "package". Pull bacon
around and fasten ends with a wooden pick. Repeat with all chicken
breasts.
Grill over medium coals 55 to 60 minutes or until
done, turning and basting with marinade every 15
minutes.
These look like little "presents" when arranged on a
festive holiday dinner plate. Delicous and adorable!!
Vista
White
Bartee Meadow Bed & Breakfast
Hot Springs, AR
http://www.bedandbreakfastarkansas.com/:http://www.barteemeadow.com"
501-262-9100
CHRISTMAS
BISCOTTI
2/3 cup sugar
2 teaspoons
vanilla
1/3 cup softened butter
2 teaspoons baking
powder
1/2 teaspoon cinnamon
1 teaspoon cardamom
2 cups
all purpose flour
2 eggs
3/4 cup dried cranberries
3/4 cup
shelled, chopped pistachios
Beat butter 30 seconds; add
sugar, baking powder, and cardamom. Beat until combined. Beat in
eggs and vanilla. Beat in as much flour as you can with the mixer.
Stir in remaining flour, cranberries and pistachios until combined.
Divide in half. If necessary, cover and chill until easy to
handle.
Shape into 9-inch logs. Place 4 inches apart on a
cookie sheet, flattening slightly until apart 2 inches wide. Bake at
375 degrees for 25 to 30 minutes.
Cool loaves approximately 1
hour. Cut each loaf diagnally into 1/2 inch slices using a serrated
knife.
Place slices, cut sides down on ungreased cookie
sheet. Bake at 325 degrees for 8 to 10 minutes; turn over and bake
an additional 8 to 10 minutes until dry and crisp.
Transfer to
wire rack to cool. Store in a tightly covered container at room
temperature up to 3 days or freeze up to 3 months. Makes 32
biscotti.
Carol Scholp
Lady of The Lake
Hot Springs,
Arkansas
501-760-1341
Lady of The Lake
RED RADISH CHEESE SPREAD
PRODUCT
1 large package light cream
cheese (room temperature)
1/2 cup butter (room temperature)
1
Tbl. horseradish
1 t. worchesershire sauce
1 1/2 cup finely
chopped red radishes
1/4 cup thinly sliced green onions
salt
to taste
Beat cheese, butter , horseradish and
worchestershire sauce until smooth.
Stir in radishes and onions.
Season with salt. Refrigerate at least 4 hours then bring to room
temperature.
Serve with crisp bread or vegetables.
Recipe
provided by Linda Little
Rock Cottage Gardens
Eureka Springs,
AR
479-253-8659
Rock Cottage Gardens
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