@JimmyJamesSRT Buongiorno Fritatta, a #DoggieAstrology Coffee w/a nod to @jamieoliver @sandrashm

15 04 2012

spoiled rotten.  4 hour body frittata made in about 15 minutes by my husband James (@JimmyJamesSRT).  along with some great coffee in my Aquarius Doggie Astrology Coffee Mug (our catahoula Pierre’s sun sign).

honestly, I put all dishes up against what I am very lucky to be served all the time in our (JimmyJames’) kitchen because he is amazing, is a locavore at heart and we are spoiled by living in Sonoma County (land of the farmer market and many places where some of the best product in the world is created, farmed and grown ala “Organic-land”).

JimmyJames Buongiorno Fritatta - 1/4 bag o’ sautéed spinach, 1 can of cannellini beans, 2.5 chicken italian sausage & 6 eggs.  couple decent shakes of Tuscan Italian seasoning. cut sausage, saute spinach in EVOO, drain beans, whisk eggs – dump all in a bowl with the eggs, put in a frying pan and bake till done (about 25 minutes) – top off with some red sauce upon removing from oven.  optional sprinkles of parm on top.  serves 4-6.  Coffee:  make your favorite flavor and pour into a DoggieAstrology.com cup, simple…

My husband is a mix of Sandra Lee’s Semi-Homemade and Jamie Oliver’s Naked Chef - he can look in our pantry and refrigerator (like he did this morning) and knock it out of the park.  Few insider tips:  Sausages were cooked in sauce in a slow cooker a few days ago – so both sauce & sausages were super flavorful.  If you don’t have a crock pot - go buy one they make everything taste better.  Also:  cook up a few items for the week and you will then have them to put in a myriad of dishes. (sausages in sauce, taco or turkey meat, spinach or green in bacon, sautéed root veg.)  Also on a fritatta, don’t open the oven or move it till its done.

mangia, mangia.

cheers!

also if you don’t know about Jamie Oliver’s Food Revolution - you should check it out.





Seattle Restaurant Week at Spur Gastropub – Fantastic! @McCrackenTough

14 04 2012

Happened to be in town this week for Seattle Restaurant Week. And my Mom scolded me for not blogging about all the places I get to go – so – back on the blog bus y’all.

10 days. Over 150 Restaurants. 3 courses for $28.

Dine out and celebrate the spring run of Seattle Restaurant Week, April 8-19 (excluding Friday, Saturday, and Sunday breakfast/brunch for some restaurants). More than 150 local restaurants are serving up three-course dinners for just $28* – and many of them are offering three-course lunch for $15*.

*Price is per person and does not include drinks, tax or tips.

Landed with my colleagues at Spur Gastropub and it was out of sight.

On the Heddanewman Tablesmacker Scale of 1-5 (5 being the best) – we gave it a high 5 smacks.

What we had and highly recommend…  These items are also on the regular menu (not just restaurant week)

Empress (David Nelson, Spur 2008.)   $12 jamaican rum. grapefruit. st. germain.  (everyone at the table ordered this and loved it, repeatedly)

Tagliatelle   $14 duck egg. oyster mushroom. pine nut. (and a parmesan foam which was unbelievable, the waft of parm coming in as the plate goes down makes your mouth water).

Ice Cream   $7 playful accompaniments.  (most of us had the Bananas Foster ice cream, down to the last drop in the bowl)

The servers were great, the ambiance is terrific (stunning black and white artsy photos change every so often to give the small-ish restaurant some depth.)  Along with beautiful mirrors, exposed edison-like fixtures and bulbs, I’d go back here again and again.

The bartender let us stay till fairly late on a week night and again were fun and didn’t take years to make specialty mixologist cocktails which is a huge plus in my book.  Mixology is fun, waiting hours for someone to snottily chip ice is not.  Spur brings it with super tasty, layered flavorful food, seriously yummy cocktails and a high-end feel with a laid back attitude.

5 smacks, ya’ll.  check out Spur’s blog, Twitter – @McCrackenTough and Facebook

Here is the dish on the place from the Seattle Times:

At this artsy, urban-industrial haunt, Brian McCracken and Dana Tough dabble in the shape-shifting world of molecular gastronomy, finding new ways to manipulate flavor and texture. But they do so judiciously, not just for effect. Try such dishes as the tagliatelle with parmesan foam or carpaccio with fried béarnaise. The art of alchemy also extends to the bar, where house-made tinctures and bitters flavor classic and contemporary cocktails.

113 Blanchard St. Seattle, WA 98121

Phone: 206-728-6706

http://www.spurseattle.com

Hours: Dinner: Daily, 5p.m. – Close

Reservations: Recommended

Average price of a dinner entrée: Under $10 $10 – $15 $15 – $25 $25 and over

Note: Price reflects average breakfast or lunch entrée if that is restaurant’s primary meal.

Meals available: Dinner

Alcohol: Wine, Beer, Liquor

Payment forms: All major credit cards

Parking: Paid parking

Disabled access: Yes

Features: 21 and over





Promoting and Protecting Your Image/Brand

11 04 2011

Image is in the Eye of Everyone

As I produce more and more trade shows and receive tons and tons of business cards on-site, post-event here is what I do for networking and business development:

  • Visit the Company Website
  • Request to Become an Individual’s Contact on LinkedIn (if appropriate)
  • Look a Person Up on Goog, Bin, … okay, Actually I Look Them Up on Facebook.

I’ve been asking colleagues and clients what they do post event/business meeting with contact and how they “check out people” afterwards.  More often than not its on LinkedIn but almost everyone I asked admitted that they look on Facebook.

Facebook has become an easy way to see what people look like as “Image” searches don’t always find exactly who you are trying to find.  I personally like the “human” factor this lends to all of us, unfortunately it also allows for more detailed personal information in the hands of many more people.  I go back and forth on FB and what I allow and don’t allow. 

Sometime soon Facebook will have more raw data on each of us than any single governmental, private or other public agency.  What to do with that info??  Time will tell.  In the meantime, make sure that your Profile Pic is looking good… and you have your privacy settings they way you want them.

A Rose By Any Other Name.

A colleague asked me about naming her new company and found that every time she thought of a great name… it was already taken.  She asked me what I thought about this and what I thought about securing one of the names she likes by changing an existing name up a bit… 

I am of two minds about this… There are many cases of image and names being the same or reflective of another company.  These things happen, good ideas overlap all the time tis the theory of memes (a unit of social information) and you have to embrace it.  Other times people are either lazy, unethical or figure if you didn’t secure it – snooze/you lose.

Embracing the Similarities!

There are two other legitimate business out there that we share a similar name with:

We Are Maven (a cool bunch of design guys in Florida).  I love their website and they do a ton of sports web design and slick ad campaigns.

Maven Creative (located in Irvine, CA – their website has been static for a long time with “New Website Launch – Sept 2010″).  I’m assume they are still going but not much has happened in about 8 months, they are also print and web design.

We don’t interact with either of these companies and seem to co-exist just fine.  We are different enough that it doesn’t really matter and frankly I’d recommend the We Are Maven guys to my clients as we don’t do what they do and I like their stuff.

On the Flipside…When Imitation is Not Flattery

Going up to GoDaddy and putting “the” or “a” or “new” in front of another companies name and trying to pass it off as legitimate is unprofessional and just bad business.  Which is the advice I gave my colleague.  If you like the name “DreamWorks” or “Microsoft” or “Sunrise Identity” you should not purchase ”thedreamworks.com” or “amicrosoft.com” or “newsunriseidentity.com” – and try to pass it off as new or that you did not realize, etc…  Bloggers, e-shopping companies, this applies to you too, with putting “blog” on the end of an existing brand.  Expect a friendly cease and desist letter and you should be embarrassed and go find another name. 

With the glut of people who buy and hold domain names it is tough to find something that is not already taken or being held hostage.  We have had to go out and spend a decent amount of money to protect our brand by looking at suggested names from GoDaddy or Dotster and hold them (this is one of the many ways Domain Registry companies make money). 

With the new .co that Domain Services are pushing there is a whole new way for your brand to get diluted.  If companies do purchase their .co name then it validates the usage in the marketplace.  So to buy or not to buy is the question.  If .co become popular what is next?   ”.c” then becomes de rigueur?  Let us hope not.

All in all like the T-Shirt from our local Sebastopol coffee shop (My Friend Joe) says:

Ethics Get Your Further

Pretty simple.  Happy Monday!

Heather

About Heather Newman, Owner & Head Maven, Creative Maven Inc.

@creativemavens, @heddanewman





Kogi Where Tweetin Meets Eatin – Tablesmackin via @whereLA

27 03 2011

Video maven, Allison and I were walking up to the Golden Gopher (my favorite downtown LA faux-dive) one night to check it out for a potential after party place about two years ago and we were not thrilled that there seemed to be a line out the door on a weeknight.  We soon discovered it wasn’t for the bar, but for the Kogi BBQ truck parked outside. At this point Kogi was still a brand new concept and was funny to see Louboutins and Manolos in line for it that night. Kogi is still all the rage and the way you find out where they are is to follow them on Twitter.  @kogibbq or their website – http://kogibbq.com/  Kinda reminds me of my favorite street meat in NYC (Halal on 52/53rd and 6th Ave), I’ve stood in the rain and snow for that myself.

Props to @WhereLA Magazine Editor Katie McCarthy who coined “Tweeting meets eating” – for this month’s Where Magazine (my bible when I come to any city) the article is all about food trucks and curbside eating and is great.

Kogi is damn awful good and definitely part of the zeitgeist of LA, along with tons of other fun, quirky purveyors, I’ll let you know where we end up this week and who we try…. 

What are your favorite street vendors or trucks… in any city – love to know!

Happy Late Night Curbside Eating y’all!

Mavens on the Town in NOLA

About Heather Newman, Owner & Head Maven, Creative Maven Inc.

@creativemavens, @heddanewman






Laughing Squid is a Gas

31 07 2010

This is one of my favorite blogs, it happens to originate in my area so its super relevant to me. However it is a great blog on art, culture and technology. If you haven’t checked it out – give it a read. I love this entry from yesterday.

http://laughingsquid.com/from-burning-man-artwork-to-real-world-architecture/

Happy Friday!!!  Details to come this weekend from my Point Reyes Day Trip this week.

Cheers!








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