Tuesday, July 2, 2019

Benchmark Resorts' Chefs Light Up the Summer with 8 Sizzling Grilling Recipes for National Grilling Month-July 2019

It's the steak and the sizzle, the tang of a barbecue sauce and marvelous marinades made with the bite of a pepper or the sweetness of a fresh peach. It's the Catch of the Day, reeled in just this morning and the snap of a cold beer opening. It's the smoky aroma of a Texas Barbecue brisket that transforms a suburban patio into a home on the range. It's July, National Grilling Month and Americans will be firing up grills of every size this summer, celebrating the season with friends and family. Inspiring the festivities are eight leading chefs from Benchmark Resorts & Hotels and Gemstone Collection, with recipes that showcase the best of American regional cuisine.

"Sixty-three percent of Americans own outdoor grills, and our chefs are delighted to share these innovative ideas that will make their cook-outs fun and flavorful," says Olivier Gaupin, Director of Culinary Operations. Mr. Gaupin, an internationally recognized French chef, contributed his unique culinary flair to the effort with a recipe for Grilled Lobster Tails.

Locally sourced, all-American ingredients reach their full potential on the grill. Start in the East with a New York Strip Steak topped with Trumpet Mushrooms marinated in Merlot. A Florida Grouper is sparked with Summer Corn Salsa and Lime Butter. From Benchmark's Texas properties and celebrity chef Stephan Pyles, the "Father of Southwestern Cuisine" and Benchmark culinary advisor, come Barbecue Brisket, Pollo Asada el Carbon and Grilled Tomato Gazpacho with Goat Cheese Panna Cotta. On the West Coast, the heat goes on in Santa Cruz with Santa Maria Grilled Tri-Tip Sirloin topped with Chipotle Butter, and in Washington State, legendary wine country brings new dimensions to a Ribeye Steak in a Gewurztraminer marinade.

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Get the thrill of the grill with these sizzling recipes from the Award-winning Chefs of Benchmark Resorts & Hotels and Gemstone Collection:

Willows Lodge, Woodinville, Washington (Gemstone Collection)
Grilled Rib Eye with Pickled Peaches and Gewurztraminer Vinaigrette
Chef Bobby Moore: https://www.willowslodge.com/barking_frog/chef_bobby/
Serves 8-10 people

Rib Eye Rub
¼ c. white sugar                    1 tbsp. dry mustard
½ c. brown sugar                    2 tbsp. old bay
½ c. paprika                        1/2 tsp. cayenne
¼ c. kosher salt                    ½ tsp. onion powder
¼ c. chili powder                    ½ tsp. granulated garlic Be alert to read related news.

Method: Start with five 14-16 oz. bone-in rib eyes. Season the meat with the spice blend rub. Rub the blended spices into the meat. Place the rib eyes directly over the grill on medium high heat and cook for 2 minutes, then mark the meat by rotating 30 degrees and cook for another 2 minutes. Turn the rib eye over and repeat by marking the side for a total of 4 minutes. Let the meat rest for 3-4 minutes and serve medium rare. Serve with Pickled Peaches and baby arugula tossed with a Gewurztraminer Vinaigrette.

Pickled Peaches
3 c. rice wine vinegar                    2 tsp. green cardamom
3 c. Mirin                                        1 tbsp. pickling spice
½ ea. jalapeno (halved)                    4 peaches (medium size)

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Method: Combine the first five ingredients in a pot and bring to a boil. Prep peaches by washing, halving and seeding. Cut each half into three even slices and place in a container large enough to hold the peaches and the liquid. Strain liquid to remove the spices. If peaches are firm, pour over them while it is still hot. If the peaches are soft, cool liquid down before introducing to the peaches. Let the peaches "pickle" overnight.

Stephan Pyles Concepts, Dallas, Texas
Grilled Tomato Gazpacho with Goat Cheese-Horseradish Panna Cotta
Celebrity Chef Stephan Pyles, Benchmark Partner Chef    http://stephanpyles.com/
Serves 4-6

Grilled Tomato Gazpacho
2 pounds ripe plum tomatoes
1 small red bell pepper
1 English cucumber, peeled and seeded, divided
½ c. torn fresh or day-old country bread, (crusts removed)
1 small clove garlic
2-3 tbsp. Spanish sherry vinegar
1 tbsp. chopped fresh parsley
¼ tsp. hot Spanish paprika or pinch of cayenne pepper
Salt and freshly ground pepper, to taste
2 tbsp. extra-virgin olive oil

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Method: Preheat grill to medium-high. Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.

Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, paprika (or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until chilled, at least 1 hour.

Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.

Goat Cheese-Horseradish Panna Cotta
olive oil
1 ¼ tsp. unflavored gelatin (or 2 sheets)
½ c. milk
½ c. heavy cream
4 tbsp. freshly grated horseradish root
½ c. whole milk yogurt, crème fraiche or sour cream
½ c. fresh goat cheese
Kosher salt Click here.

Method: Brush six 2-ounce ramekins with olive oil. Sprinkle the gelatin over the milk and let soften, about 5 minutes. If using sheets, cover with water in bowl and strain water when softened.

Place the cream and the horseradish in a medium saucepan and bring just to boil. Remove from heat, cover and let infuse for 15 minutes. Add the milk and crème fraiche to the saucepan and bring back to a boil. Remove from heat and whisk in the goat cheese until all lumps are gone. Strain mixture into a bowl; season with salt.

Evenly divide the mixture between the ramekins. Place the ramekins in the refrigerator and chill for 2 hours or overnight. To serve, run the tip of a small knife around the edge of the ramekin and invert onto a soup plate. Spoon the gazpacho around the panna cottas. Drizzle with extra virgin olive oil or garnish with olive oil powder.

Villas of Grand Cypress, Orlando, Florida (Gemstone Collection)
Grilled Florida Grouper with Summer Corn Salsa and Lime Butter
Chef Robert Gioia https://www.grandcypress.com/orlando_dining/dining_events__specials/
Serves 4-6

Grouper in marinade
2 lb Fresh grouper filet
1 tbs. Olive Oil
1 tbs. Minced Garlic
2 tbs Fresh squeezed lime juice
1 tbs. Chopped Mint
1 tsp Salt
.5 tsp Cracked black pepper

Method: Take grouper filet and cut in 4-6 equal parts. It should be about 5-6oz per serving. Once the fish is cut, mix remaining ingredients in a small bowl and add grouper to coat.
Let the grouper sit in marinade while making remaining parts of recipe.

Corn Salsa    
4 ea. Corn on the Cob                    .25 tsp Smoked Paprika
1 cup Diced mango                             2 ea. Limes juiced
.5 cup Diced avocado                    2 tbsp. Honey
.25 cup    Diced tomato                    1/8 cup     White Balsamic Vinegar
.25 cup    Grilled and diced red pepper        2 tbs. Chopped Cilantro
.25 cup    Grilled and diced red onion        4 tbs. Olive Oil
.25 tsp    Ground Cumin                        .5 tsp Salt
.25 tsp Smoked Paprika                    .25 tsp Cracked Black Pepper

Method: Shuck and rinse the corn, drizzle with olive oil, season with salt and pepper and place on grill till lightly browned and charred. Slice the onion and char along with the corn. Remove corn and onion from heat and let cool. In the meantime, dice the mango, tomato, avocado, grilled red bell pepper, grilled onion and place in mixing bowl. Add the chopped cilantro, olive oil, spices, and lime juice to the mix and toss with salt and pepper. Shave the corn from the husk and using your hands separate the kernels. Add to your mix and incorporate till well mixed. Season with salt and pepper.

Lime Butter
½ lb soft whole butter
3 ea limes juiced
½ ea Jalapeno diced
2 tbs. Cilantro chopped

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Method: Blend all ingredients together till smooth.

La Cantera Resort & Spa, San Antonio, Texas (Benchmark Resorts & Hotels)
Pollo Asado el Carbon
Chef Robert Carr    https://www.lacanteraresort.com/san_antonio_restaurants/
Serves 2-4

Marinade
1 ½ c. Ancho chili powder                ½ each. Jalapeno pepper, chopped
1 tsp. Dried Mexican oregano            2 tbsp. Achiote paste
1 tsp. Ground cumin                    4 each. Garlic cloves
½ tsp. Ground cloves                    3 tbsp. Apple cider vinegar
½ tsp Ground cinnamon                    ½ c. Orange juice
¼ c. Lime juice                         ½ tbsp. kosher salt

Method: Combine all ingredients in a blender. Blend until all ingredients are combined thoroughly. Puree should be smooth. Place in a container and keep refrigerated until ready to use.

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Note: Jalapeno pepper can be omitted for milder spice or jalapeno can be substituted with serrano or habanero for a much spicier marinade.

Chicken
1 large roasting chicken, 3lbs                 1 c. marinade                    

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Method: Rinse chicken under cold running water and pat dry. Using chicken shears or large sharp knife cut through the back to remove the back bone. Chicken should be connected still by the breast plate. Flip chicken over and press down on the chicken to break the breast plate. Chicken should lie flat. Truss the legs close to the body using butcher twine. Tuck wings into the back. Smear the marinade over the chicken on both sides. Using your hands, rub the marinade into each side of the chicken. Let chicken rest in the refrigerator for at least 6 hours.

Prepare charcoal grill and bring up to 325 degrees. When charcoal is ready, place chicken on the grill with skin side up for 30-45 minutes. Do not turn chicken over. Using the remaining marinade, baste the chicken as it cooks. Before chicken is done flip over and cook until internal temperature reaches 165F and juices run clear. Remove from the grill, wrap in foil and let rest 10 minutes before cutting. Serve on platter along with roasted corn, beans, lime, tortillas and hot sauce.

Note: Chicken can also be prepared on propane grill or cooked in the oven although flavor will not be the same. Mesquite wood chips can also be added to charcoal to give a smokier flavor to the chicken. Read all the latest news.

Delta Allen by Marriott Hotel, Allen (Dallas) Texas (Benchmark Resorts & Hotels)
Texas Brisket BBQ, with Chipotle BBQ Sauce Smoked Over Pecan Wood
Chef Stuart Race https://www.marriott.com/hotels/hotel-information/restaurant/dalda-delta-hotels-dallas-allen/
Serves 20

BBQ Brisket
1 brisket (average weight 16 pounds)

BBQ Rub
1 cup brown sugar                    2 tbsp. Cumin ground                
1 cup White sugar                    2 tbsp. Onion Powder                
2/3 cup    Kosher Salt                2 tbsp. Garlic Powder                
4 tbsp. Course Black Pepper            2 tbsp. Cinnamon                
2 tbsp. Chipotle powder                .5 tbsp. Nutmeg                
4 tbsp. Paprika                     .5 tbsp. Cloves ground                

Mix all ingredients together in a bowl until well mixed.

BBQ Brisket Method: Take the brisket and trim excess fat off, then rub down the brisket very generously all over until evenly coated. Bring smoker up to 220 degrees, place brisket in smoker and smoke for 12 hours or internal temperature of 190 degrees. Wrap up in butchers' paper then let sit for 1 hour to relax before cutting. Once rested, cut the brisket and serve with the BBQ sauce.

Chipotle Sauce
6 ounces, Onions small diced                 6 Cilantro stalks            
2 ounces, Garlic rough chopped            .5 tsp. Cinnamon                
1 tbsp Worchester sauce                1.5 c. Chicken stock                
1 chipotle, Chipotle in Adobe sauce        1 tbsp. Dijon mustard                
1 tbsp. Balsamic vinegar                     3 tbsp. Tomato ketchup            
2 tbsp Brown Sugar                    2 tbsp. Molasses                

Method: Sautee the onions and garlic until transparent, add the brown sugar and caramelize. Add the rest of the ingredients then bring up to a slow simmer and cook for 15 minutes. Remove from heat and place in a blender and blend until smooth. Place back on heat and bring to a simmer, correct seasoning with salt and pepper.

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Chaminade Resort and Spa, Santa Cruz, California (Benchmark Resorts & Hotels)
Santa Maria Grilled Tri-Tip Sirloin, Chipotle Butter
Chef Pete Page    https://www.chaminade.com/santa_cruz_restaurants/upcoming_events/
Serves 2-4

Tri-Tip Sirloin
¼ c. Kosher salt                        24 oz – 32 oz. Tri-Tip Sirloin
3 tbsp.     ground black pepper            4 tbsp. chipotle butter        
2 tbsp. granulated onion                    1 oz. wild baby arugula
1 tbsp. granulated garlic                    1 tsp. extra virgin olive oil

Method: Mix the salt, pepper, granulated onion and garlic in a small bowl. Trim any silver skin membrane or gristle from the whole tri-tip sirloin. Rub the steak generously with the seasoning mix. Set aside. Light charcoal or hard wood grill and allow to burn until coals are white and evenly distributed, Place steak on the hottest part of the grill and allow to cook 4 minutes. Flip steak over and cook 4 minutes more, undisturbed. Rotate the steak one half turn and flip over. Cook 2-3 minutes. Flip steak once more and cook to desired temperature. Remove steak from grill and allow to rest off the grill in a small pan for 10-15 minutes. To serve, slice steak across the grain of the meat, top with chipotle butter and pan juices from the resting pan. Garnish with arugula dressed with olive oil.

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Chipotle Butter
3 lb. unsalted butter, at room temperature    2 tbsp. steak seasoning mix (above)
1 each 7 oz. can chipotle in adobo            3 sheets parchment paper or wax paper

Method: Puree chipotle chilies and adobo sauce in a blender or food processer until smooth. Place butter and seasoning in the bowl of a stand mixer with a paddle attachment and starting on low, whip butter until softened. Add chipotle puree and slowly increase blender speak until butter is fluffy and a pale orange in color. Roll reserved butter in parchment paper and store frozen until needed for service.

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Olivier Gaupin, Benchmark Director of Culinary Operations
Rosemary Grilled Lobster Tail, Toasted Corn and Tomato Salsa Toasted Pecan Basil Pesto
Serves 4    https://www.benchmarkglobalhospitality.com/culinary_management/

4 Each, 9oz Lobster Tail
4 Sprigs Fresh Rosemary
4 tbsp. Extra Virgin Olive oil
1 tbsp. Squeezed Lemon Juice
Black Pepper | Sea salt

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Method: Combine olive oil, lemon juice, salt and pepper, rub each lobster tail with the mixture, insert a sprig of rosemary inside the shell of the lobster. Grill the lobster tail on top of hot wood charcoal for 6-7 minutes, remove the lobster and set aside.

Roasted Corn and Heirloom Tomato Salsa with basil
3 each Sweet White Corn on Husk
2 each Fresh Heirloom Tomato
1 each Red Onions Julienne
1 clove Fresh Garlic
1 each Lime Zest
1 each Lemon Zest
5 tbsp. Olive Oil
4 each Basil Leaves chiffonade
1 pinch Piment D'espelette Read latest news here.

Method: Grill the corn until tender, 6-8 minutes, once the corn is grilled and cooled, cut the kernels off the cob and reserve. Blanch the tomatoes in a hot water bath for 30 second to remove the skin, remove the tomatoes and chill in an ice water bath. Once the tomatoes are cold, peel off the skin, dice the tomatoes to a half of an inch and reserve. Slice half of a red onion in a very fine julienne, set aside. Chop 1 clove of garlic, and set aside. Read news here.

Once all ingredients are ready, incorporate all ingredients together, with the Lime zest, olive oil, basil chiffonade and a pinch of espelette pepper, season well with salt and pepper.

Toasted Pecan Basil Pesto
4 oz. Raw Pecans, Toasted
5 Each Blanched Basil Leaves
1 tbsp. Parmesan Reggiano
1 clove Garlic Blanched
1 c. Extra virgin olive oil
1 Each Lemon juice

Method: Incorporate all ingredients together in a blender at high speed, until all ingredients are well blended, 40-60 seconds. Refrigerate the pesto immediately to preserve its color. Cut the shell of the lobster, serve the salsa on the bottom of a coupe bowl-like plate, display the lobster tail still warm on top of the salsa and drizzle the pesto over the lobster.

The Ridge, Basking Ridge, New Jersey (Benchmark Resorts & Hotels)
Grilled N.Y Strip Steak, Spinach Puree, Marinated Trumpet Mushroom, Shallot-Merlot Reduction
Chef Vincent Raith
Serves 10    

Spinach Puree (cream of spinach)
3 QT baby spinach                    1 tsp. nutmeg
½ c. heavy cream                     Salt and pepper to

Method: Reduce the heavy cream and nutmeg over low heat until thick consistency. Blanch baby spinach in salted, boiling water for 8 seconds, put it in an ice bath. When cool, press out excess water and chop. Quickly blend baby spinach and reduced cream then season with salt and pepper.
Keep in a bain-marie until plating.

Shallot-Merlot Sauce
2 c. finely chopped shallots            ½ tbsp. chopped thyme
1 garlic clove                        1 bottle of Merlot
1 cup veal demi glace

Method: Sweat the shallots, garlic and thyme with blended oil. Add the Merlot and reduce until the level of the shallot. Pass through a fine mesh strainer and blend the cooked shallots. Reduce the wine until is a syrupy consistency then blend it with the shallot puree.
Season with salt and pepper.

Marinated Trumpet Mushrooms Sous-Vide
20 small royal trumpet mushrooms             4 tbsp lemon oil
3 pieces orange peel (½ orange)            Juice from 1 orange
1 piece lime peel (½ lime)                1 clementine

Method: Cut mushrooms in half, cut clementine in 4 pieces and place with the rest of the ingredients in a sous vide pouch or sealed plastic bag and let it marinate in the refrigerator for about 12 hours. Open the pouch, season with salt and pepper and grill with the steak.

Grilling Recipe Photography: https://www.dropbox.com/sh/i2du8bxvshppvn0/AAB5liFUDV0AvytO-QNHeU96a?dl=0

About Benchmark Resorts & Hotels®
Benchmark Resorts & Hotels® features the finest in lodging, dining, recreational and meeting accommodations. Featuring unique and distinctive properties renown for exceptional service and for creating unforgettable memory-making experiences, it is the signature portfolio of BENCHMARK®, a global hospitality company, which has been a leading US-based hospitality management company for nearly 40 years. Many Benchmark Resort & Hotels' properties are certified by IACC, the association that represents the finest meeting venues and services globally, and many have also been recognized with the coveted Benchmark Conference Centers® certification of meeting excellence. http://www.benchmarkresortsandhotels.com. To become a fan on Facebook, visit http://www.facebook.com/BenchmarkResortsandHotels Follow us on Twitter at https://twitter.com/BenchmarkHotels, on Instagram at http://www.instagram.com/benchmarkresortsandhotels, and on Pinterest at http://www.pinterest.com/benchmarkhotels

About Gemstone Collection
The Gemstone Collection includes distinctive hand-picked properties in spectacular and popular U.S. destinations coast to coast. Each upscale resort and hotel destination provides highly-personalized service and luxury reflective of the charm and unique character of the destination, while in keeping with the collection's shared mission and passion for excellence. A distinguished portfolio of BENCHMARK®, a global hospitality company, which has been a leading US-based hospitality management company for nearly 40 years, the Gemstone Collection is the preferred choice of guests who yearn for inspiring and transformative experiences, customization over conformity, stimulation over predictability, and adventure over routine. http://www.gemstonehotelcollection.com To become a fan on Facebook, visit http://www.facebook.com/GemstoneHotelCollection, or follow us on Twitter at http://www.twitter.com/GemstoneHotels, on Instagram at http://www.instagram.com/gemstonehotels, and on Pinterest at https://www.pinterest.com/benchmarkhotels/gemstone-hotels

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The Internet of Cameras: Nabto Heralds Network of Tiny Possibilities with One-inch Camera

One-inch in size and less than $10 to install: Welcome to live camera feeds unlocked by the Internet of Things.

Today, Nabto announces its software solution which allows for the connection of tiny cameras which outsource the video feed to third-party applications. This downsizes the camera housing to about one-inch for insertion into almost anything - from 3D printers to cat litter boxes to doorbells.

This is the reality made possible by Nabto's software which "pairs" with the ESP32 camera, allowing users to instantaneously and securely access the camera feed from anywhere in the world. From home surveillance to checking in on pets, the software creates end-to-end private connections for users and vendors alike to apply to their own specifications.

The result is new possibilities in the world of home security and IoT devices - tiny cameras which are available anywhere, anytime.

Nabto Founder Carsten Rhod Gregerson said the camera allows users to build complete security systems that are so small and cost so little that they will end up in all kinds of IoT applications like kitchen appliances and smart pet products.

"This has the potential to create a new wave of remote video surveillance - Internet of Things style. Vendors will be able to use our technology to install cheap and functional cameras for whatever use they desire. It really has the potential to bring remote camera functionality to a number of different products and for a number of different uses," he said.

The Nabto solution offers low cost, matchbox size security cameras for everyone and every use. For more information on the camera connection, visit their website

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About Nabto
Nabto is an Internet of Things company which uses peer-to-peer connection to lower latency and increase device security. Nabto products have been adopted for use with a range of devices, including surveillance cameras, alarm systems, building controls, solar-inverters and wind turbines.

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Monster Energy’s Christopher ‘Chippa’ Wilson Wins Stab High Surf Contest in Waco, Texas

Monster Energy congratulates team rider Christopher 'Chippa' Wilson on taking first place at the second annual Stab High invitational surf competition on Saturday, June 29. Supported by Monster Energy as the official drink sponsor in cooperation with Stab international surf magazine, the contest in an artificial wave pool is dedicated to pushing the progression of aerial-focused freestyle surfing.

In front of a festival crowd by the pool and thousands of viewers connected via live stream, the 31-year-old from Cabarita Beach, Australia pulled the weekend's most stylish and progressive aerial stunts during a highly contested final session to walk away with first place in the winner-takes-all contest.

In the world of surfing, aerial moves present the next level of progression. But perfect wave conditions for aerials – consistent enough to host a fair contest – are difficult to find in the wild. This is where artificial wave facilities like BSR come in: Built by American Wave Machines and designed by professional surfers Jamie O'Brien and Cheyne Magnusson, the machine in Waco consistently delivers ideal waves in a 240-feet wave-generating area for next-level airs courtesy of the world's leading freestyle surfers.

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Stab High made its debut in 2018 to a phenomenal response from the core surf scene. This weekend, the innovative contest returned with a field of 24 freestyle surfers – and the introduction of the all-female Ladybirds surf competition – to Barefoot Ski Ranch (BSR) in Waco, Texas. The invited riders included last year's champion Noa Deane, runner-up Wilson, plus Big Air winner and Monster Energy rider Eithan Osborne next to an elite crew of aerial specialists. Their mission: Throw down the highest and most difficult aerial tricks on the world's largest air section in a man-made wave facility.

Saturday's heated qualifier session gave riders a chance to hit four right-side and four left-side waves, plus one bonus wave of their directional preference. The panel of five judges scored aerial moves based on height, speed, style, distance, progression, creativity and clean landing. Each judge awarded successful aerials with a score from 1–10, creating a maximum score of 50 points for each attempt. Overall scores were computed by adding together the best attempt on each side for a possible 100 points in total.

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With only the top six riders advancing to the finals, the motto was 'go big, or stay home' right from the start. After taking home second place last year, Wilson returned to Texas ready to battle and blazed into the final six with a deep bag of tricks, joined by last year's Big Air event winner and Monster Energy teammate Osborne. As an incoming tornado darkened the skies above the wave pool, there was no time to lose and riders began stacking scores on their final round waves.

Wilson found himself in choppy waters in the finals and missed his first two right-side wave attempts. Rookie pro Kevin Schulz nailed a McTwist for 40 points on his opening run, so Wilson needed a massive score to get back in the mix. Read news here.

He found it with a perfect varial shuv-it that netted a 38-point score, before teammate Osborne pulled a huge frontside Madonna air. When it all came down to left-side waves, Wilson unleashed a high-flying lien full rotation above the lip for the day's highest score at 42 points. Taking the lead, Wilson followed up with a stalefish full rotation, poked-out slob air and technical frontside shuv-it and finished in first place with 80 points overall.

The contest wrapped up just in time before the incoming storm shut down the rest of the event, including the Freak Peak best trick contest. Undeterred by the blustering winds, the crowd in Waco proceeded to celebrate Wilson as the new Stab High 2.0 champion long into the night.

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For more Monster Energy surf action visit http://www.monsterenergy.com and follow Monster Energy on Facebook, Instagram, Twitter and YouTube for exclusive updates.

About Monster Energy
Based in Corona, California, Monster Energy is the leading marketer and distributor of energy drinks and alternative beverages. Refusing to acknowledge the traditional, Monster Energy supports the scene and sport. Whether motocross, off-road, NASCAR, MMA, BMX, surf, snowboard, ski, skateboard, or the rock and roll lifestyle, Monster Energy is a brand that believes in authenticity and the core of what its sports, athletes and musicians represent. More than a drink, it's the way of life lived by athletes, sports, bands, believers and fans. See more about Monster Energy including all of its drinks at http://www.monsterenergy.com.

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Safari Ltd® Partners with BiOBUDDi to Offer the World’s First Eco-friendly Toy Blocks in the USA

Eco-friendly toy brand BiOBUDDi has partnered with Safari Ltd, American owned, family operated manufacturer of Toys That Teach®, for exclusive distribution in the USA. This exciting collaboration began at the New York Toy Fair when both companies realized their missions and values to bring awareness to environmental conservation and make safe toys for tiny hands aligned.

"Safari Ltd is a global brand and household name whose ethics strongly align with ours and echo in the toy industry. They're a family-run company whose vision fits perfectly with the passion behind BiOBUDDi. BiOBUDDi developed at lightning speed as the first true environmentally friendly toy brand, and we're excited to introduce them to American households with Safari Ltd." – Steven van Bommel, CEO of BiOBUDDi

"We've always seen the environment as part of Safari's story. Our company is about helping children appreciate and learn about animals and the natural world they inhabit. With each hand-crafted Safari figure, we are one step closer to our ultimate goal of preserving our habitat for generations to come. We're thrilled to team up with BiOBUDDi, who is advocating for the same cause, and bringing their brand to the USA as our partner." – Alexandre Pariente, CEO of Safari Ltd.

This month, Safari Ltd will exclusively distribute BiOBUDDi products in the USA. For information on how to purchase BIOBUDDI in the US, please contact partners@safariltd.com.

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A few years ago, BiOBUDDi began to work on the development of the larger size (DUPLO-compatible) bricks made from leftovers of the sugarcane plant. It developed in 2 years' time a unique and patented special compound. The bricks needed to keep their shape and offer the necessary mechanical properties for easy assembly and disassembly even by the smallest children. In 2018 BiOBUDDi supplied the first toy sets with bricks and currently it is selling in over 20 countries around the world. The bricks have a real nice soft touch and bright colors. BiOBUDDi has developed also a special range for educational institutions. It wants to expand the range in the coming years also in other toy product segments. BiOBUDDi is 100% made in The Netherlands (EU).

Safari Ltd® is an American owned, family operated manufacturer of hand-painted scientifically accurate Toys That Teach®, based in Miami Lakes, Florida. Their mission is to teach children the importance of nature and its conservation through the joy of play. These authentic, hand-painted Safari figurines have captivated kids, collectors and animal lovers around the globe for over 30 years and 3 family generations. The company's products can be found in aquariums, zoos, and museums all over the world. Offerings include scientifically accurate figurines based on wildlife, farm animals, prehistoric creatures, and dragons and other fantastical beings. Safari Ltd®'s goal is to provide educational products that allow fans young and old to Discover the Frontiers of Their Imaginations®. Safari Ltd® is also dedicated to conservation efforts across the globe and has contributed to several philanthropic organizations including the MOTE Marine Laboratory, Fairchild Tropical Botanic Garden, the Humane Society of Greater Miami, the Loggerhead Marinelife Center, the Nature Conservancy, National Eagle Center and the Sierra Club.

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Tandem Launches New Website – Tandem.app – and Introduces the Tandem Partner Program

Tandem, a subsidiary of CoNetrix, is inviting users to explore their new website—https://tandem.app. With a fresh look, the new marketing website offers customers a better user-experience and a new way to connect to Tandem while learning more about the software.

Tandem is a web-based application designed to manage the compliance burden of information security regulations and improve the security posture of each of its users. Tandem is a business-to-business software as a service (SaaS) company and provides 11 unique, yet integrated, products as part of the software suite. Such modules include Risk Assessment, Policies, Vendor Management, Business Continuity Planning, and Cybersecurity.

"We are excited to reveal our new website. The Tandem team has put in a lot of hard work to make the site engaging and helpful for people interested in Tandem," said Russ Horn, President of CoNetrix.

More info here.:

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Coinciding with the new website launch, Tandem introduced the Tandem Partner Program. The Tandem Partner Program is for any kind of consultant or service provider who assists organizations with their information security and compliance needs.

"Creating a dedicated website for Tandem allows us to showcase the software in more detail and connect with potential Tandem Partners more directly," stated Brady Cook, General Manager for Tandem.

Users now visit Tandem.app to sign in to the Tandem application. The Sign In button will direct users to the familiar https://secure.conetrix.com. Although plans are in place to move the application itself to Tandem.app, Tandem is taking a phased approach to ensure a smooth and pleasant transition for users.

Tandem users can be assured that management, development, and customer service for the Tandem Software has not changed. Tandem will continue to provide the superior customer support and development enhancements users have admired and come to expect since its inception.

About Tandem
Tandem is a web-based application designed to help with information security and compliance management. Companies who need to comply with information security regulations can easily manage regulatory compliance, improve information security, and lower overhead costs. Service providers are invited to partner with Tandem through the Tandem Partner Program. By partnering with Tandem, information security consultants can provide a more streamlined experience for their clients. Tandem is developed by Tandem, LLC, a CoNetrix company.

Tandem Software Products

About CoNetrix
CoNetrix, LLC is a family of technology companies. CoNetrix Technology offers managed IT services, as well as a suite of secure cloud computing offerings marketed as Aspire. CoNetrix Security provides information security consulting and testing to financial institutions. Tandem Security & Compliance Software® is online software helping organizations comply with information security requirements and regulations. nQativ® offers a suite of accounting software (ERP) modules to companies throughout the United States and Canada. Visit https://conetrix.com to learn more about CoNetrix.

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All information are taken from the news source. We do not promise anything nor take any responsibility for anything the news owner claim. We just share the news as is. You can contact news owner directly in the message for more information.

Monday, July 1, 2019

Macally Introduces a Series of Portable, Multifunctional, Personal Cool Mist Humidifiers Ideal for Use at Work or at Home.

Twenty-five-year consumer electronics accessory manufacturer, Macally Peripherals, launched their newest products, cool mist humidifiers that are ideal for office, home and, yes, even for automobiles because they are small, light and run for several hours on one fill. The HMDLUNA, HMDUSB and HMDTALL feature colorful LED lighting, an easy to clean water reservoir, replaceable filters and Anti-dry technology auto shut off to prevent dry burning when the water level runs low.

"These humidifiers are a good fit for people prone to dry skin, itchy throats, bloody noses and promote a clean healthy atmosphere at the office or home." said Macally President Mike Chen. "Macally's personal humidifiers are a welcome year round lifestyle device for those looking to increase the level of comfort anywhere." Continue reading.

Specs:

About Macally
Macally has been providing consumer electronic accessory solutions to education, business, government, commuters and home users since 1994. Today, having shipped millions of keyboards and mice around the globe, Macally has established itself as a strong brand and will continue to strive to be a leader in manufacturing and development of exceptional consumer electronic accessories for many years to come. Macally, "Enhancing Your Digital Experience".
All offers subject to change without notice or obligation and may not be available through all retail partners. Prices listed are manufacturer's suggested retail prices and may vary by retail location. Applicable taxes extra. Trademarks
used herein are trademarks or registered trademarks of Macally. Other product or service names mentioned herein are the trademarks of their respective owners. For more information on Macally and products, please visit http://www.macally.com or on social media at:
Twitter @MacallyUSA
Facebook @MacallyProducts
Instagram @MacallyUSA

Press Contact:
Cindy Araujo cindya(at)macally.com / Tel: 909-230-6888 x 102
(THE END)

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Author Provokes Healing, Spiritual Introspection in Powerful Teaching Memoir

Author and educator Monica L. Morrissey has published her inspiring spiritual story of the tokens that she crossed paths with in the wake of her parents' deaths and the healing she found as she experienced these "winks from God" and embraced her spiritually sensitive nature.

In "Dimes from Heaven: How Coins and Coincidences Helped Me Discover My Life as An Empath," Morrissey shares her stories of childhood, early faith in God and experiences with depression and anxiety as she matured into a young woman. Twined throughout her memoir are the strong familial bonds she formed throughout her life, particularly with her father, and as she shares her deeply personal story, her introspective writing style invites readers to reflect on their own.

"This book really began after I started writing about a few dimes I had stumbled up that I felt were from my father, who had passed away," Morrissey said. "When I began putting my thoughts down on paper, I discovered quickly that I am an empath, and that knowledge helped me to find the physical, emotional and spiritual healing that I needed."

Ultimately, Morrissey's book emphasizes the important role emotions play in a person's spiritual and physical health and encourages others to share their stories, face their fears of inadequacy and know that they are always loved.

"I absolutely love this book," a reader wrote in a five-star review of "Dimes from Heaven" on Amazon. "… I am a true believer of signs from our loved ones. I can relate to so many things that Monica has written about. It is inspiring and makes me want to change the way I look at things. Because I can relate to so much in this book it brings me a feeling of peace knowing that I am not the only one believing and seeing these signs from our loved ones."

"Dimes from Heaven:
How Coins and Coincidences Helped Me Discover My Life as An Empath"
By Monica L. Morrissey
ISBN: 978-1-9822-2010-5 (softcover); 978-1-9822-2011-2 (e-book)
Available through Balboa Press, Barnes & Noble and Amazon Read all the related news.

About the author
Monica L. Morrissey is a curriculum director, and in her spare time, she enjoys being a realtor. Morrissey taught grades 3-8 for 27 years prior to moving into her current administrative role. She earned a bachelor's degree in elementary education from Johnson State College (now Northern Vermont University) and a master's degree in education from Southern New Hampshire University. Morrissey loves to read, hike, swim and be with her family. She never thought she would be a writer until the coins and coincidences kept happening repeatedly. Morrissey currently resides in Northeastern Vermont with her husband. To learn more, please visit http://www.monicalmorrissey.com or connect with the author on Facebook, Twitter and Instagram.

General Inquiries, Review Copies & Interview Requests:
LAVIDGE – Phoenix
480-648-7557
dgrobmeier(at)lavidge(dot)com

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