Bullfrog & Blog : Bullfrog & Blog

Monday, September 28, 2009

Big Easy Eating!

by Chris Langley

In 2002, I had the pleasure of visiting New Orleans for Super Bowl XXXVI. It was my first trip to the “Big Easy” and in the midst of football’s biggest weekend of the year, I had little time to experience the local flavors and culture. My New England Patriots left New Orleans with the Lombardi Trophy and I left without having any Crawfish, Shrimp Creole, Beignets or any of the dishes that make up the beautiful culinary landscape of New Orleans.

Fast forward seven years. We’ve been representing My New Orleans, one of the most anticipated cookbooks of the year from acclaimed chef and restaurateur John Besh. It’s been an incredible journey leading up to the launch of the book, which hits stands on October 6. I’ve learned so much about New Orleans and its culinary history and John’s recipes have truly become some of my favorite dishes – Crispy Fried Oyster Salad with Louisiana Caviar, Trout Amandine, Stewed Okra and Tomatoes and a classic Chicken and Smoked Sausage Gumbo. I’ve tried my hand at making some of these dishes and look forward to making more. In the meantime, I’ll make sure to focus on experiencing the local flavor when I visit New Orleans on October 6 for the launch of John’s beautiful book. And this time, I’ll leave feeling full.

What I’m….

Watching: Modern Family

Drinking: Sazeracs

Eating: anything from New Orleans

Listening to: Keane

Posted By Frog Blogger At 11:26 AM • Trackbacks (21)

Monday, September 21, 2009

RANDEE BRAHAM JOINS BULLFROG & BAUM AS SENIOR ACCOUNT DIRECTOR

Press Contact:

Kay Lindsay, kay@bullfrogandbaum.com
Bullfrog & Baum, 212-255-6717

September 14, 2009 (New York, NY) – Bullfrog & Baum, a nationally recognized agency specializing in hospitality, lifestyle and consumer public relations and marketing, is pleased to announce the appointment of Ms. Randee Braham as Senior Account Director within its hospitality division.

Braham brings over eight years of public relations experience in addition to an expertise in strategic marketing alliances and events. Prior to joining Bullfrog & Baum, Braham served as an Account Supervisor at Baltz & Company, managing and developing initiatives for restaurant groups and chef personalities including The Light Group (Las Vegas, NV) as well as The Stanton Social and executive chef John DeLucie of The Waverly Inn (New York, NY). Prior to her time at Baltz, Braham was principle of her own firm, Pass It On Public Relations, for over four years. During this time, she implemented campaigns for Daisy May’s BBQ, Share Our Strength’s Taste of the Nation Brooklyn and the California Raisin Marketing Board. Her career began at M. Shanken Communications’ Food Arts Magazine, where her role as an event manager included overseeing advertorial campaigns and events.

“We are thrilled to have Randee as a part of our hospitality team. With her years of experience, meaningful results and strong relationships, she brings great value to our group of highly-regarded clients,” says Jennifer Baum, President of Bullfrog & Baum.

In her role as Senior Account Director, Braham will oversee programming and strategies for clients including Starr Restaurants; Sprinkles, The Original Cupcake Bakery; The Taco Truck and others.

Bullfrog & Baum is an award winning agency specializing in hospitality, lifestyle and consumer public relations and marketing. With offices in New York and Los Angeles, Bullfrog & Baum was founded in 2000 by Jennifer Baum and today the firm’s international clientele includes top chefs, lifestyle personalities, iconic product lines, cookbooks, specialty stores, beauty and fashion lines, and tomorrow’s next big thing. For more information, visit www.bullfrogandbaum.com.

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Posted By Frog Blogger At 11:05 AM • Trackbacks (65)

Wednesday, September 16, 2009

For the Love of the Game

by Molly Kinsella

Just as summer is winding down, my favorite time of year is revving up. To me, fall means football, wings and heartbreak.

For reasons beyond me, I am a Buffalo Bills fan. Sure, I’m from upstate New York, but rather than pursue the usual Giants, Jets or even Patriots fandom, I (along with my parents, sisters and brothers) have decided for whatever reason to become fans of one of the most disappointing teams… ever.

Let me start with an example from Monday night. My girlfriends (who also happen to be Bills fans) and I decided to go to Calico Jack’s to watch the game. For some reason, this cantina in Midtown Manhattan converts itself on game day to “Little Buffalo,” where Bills fans from across the city meet to drink beer (they offer both Labatt and Bud Light specials) and eat endless amounts of Buffalo wings.

Because of my love for the team, I will have to overlook their loss to the New England Patriots. The Bills were in the lead until the last two minutes of the game, when Tom Brady (who I’m convinced is the devil) and the Patriots came back to win the game by one point. One point!

While my urge to turn my back on the Bills and choose to follow a team with a winning record is strong, I have discovered that over the years, the Bills’ losing streak has only strengthened my commitment.

For those of you who aren’t sports fans, let me help you relate. Loving the Bills is like loving red wine even though it gives you the worst hangovers. It’s like loving pizza even though you have Celiac disease and it makes you violently ill. It’s like being a diabetic with a sweet tooth.

You love it, and even though it’s bad for you, you keep coming back.

Also, I really like the wings.

What I’m….

Watching: Glee

Drinking: Bud Light

Eating: Wings

Listening to: Lady Gaga

Posted By Frog Blogger At 4:54 PM • Trackbacks (30)

Friday, September 11, 2009

Back To The Land

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By Patty Kahn

According to one recent article within approximately 10 to 15 years, people will be as concerned about the chemicals used in the creation of clothing as they are about the ingredients in food. This might seem a stretch, but I was reminded of the article last night at Whole Foods Market, where we launched the Miguel Adrover tee-shirt for hessnatur, which will be sold exclusively at the store.

Growing up in England, I remember when organic produce started appearing in supermarkets, a few carrots and apples here and there, the section grew along with the debate about the need and cost. Organic was associated with flavorless and dull – far from the way it is perceived today. It was hard to imagine a store dedicated to selling organic food.

There were many factors that contributed to the rise of the movement, BSE, pesticides, and factory farms to name a few. But ultimately, it seems that people just realized it was often more flavorful.

Sitting at the event I, of course, made a comparison to the organic tee-shirt and wondered what would be the tipping point for apparel.

Would it be letting people know that there are more than 2.4 billion traditionally manufactured tees produced globally every year and it takes nearly one third of a pound of pesticides and fertilizers for just one shirt? Would they see that organic apparel does not need to be expensive and how clothing can be environmentally and socially responsible in every step of creation – from sourcing through-to-sale? 0r would it ultimately be when consumers realized that organic materials are often better quality and more luxurious?

That remains to be seen, but when a company can secure a leading designer, pay fair trade to organic farmers in Burkina Faso who can grow cotton safely without risking illness from pesticides, use non-chemical processing at Grameen Knitwear in Bangladesh, pay 50% bonus over fair purchase price for each shirt, and donate a portion of the proceeds to eradicating poverty – and do this for $20 a shirt – why would you not by organic?

Reading: Food Inc. by Karl Weber

Listening to: Pulp

Watching: Hoarders on A&E

Eating: 85% Green & Blacks

Posted By Frog Blogger At 4:28 PM • Trackbacks (39)

Wednesday, September 02, 2009

True Confession: I’m On A Low-Carb Diet

By Susan Hosmer

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In our industry, it is difficult to get away with any indiosyncrasies when it comes to food. While vegetarianism is accepted, we quietly judge because we can’t understand how you can resist a rare, juicy steak. You can pass on unusual or exotic foods (tripe, kidneys, chicken sashimi) after you try it once. What’s not acceptable? Saying you’re on a diet—especially a low-carb diet.

To make things worse, I’m also cynical about dieting. When I moved from New York to Los Angeles I was appalled by all the 90-pound girls who refused to eat pasta, bread or sushi with rice. My mother even went on a low-carb diet and tried to convince me this was the only way. She looked great but I still resisted. What was the final straw? Having two babies in less than two years. Between my work commitments and my husband’s demanding schedule, I was not exercising as much as I would like, so the desperation to lose the baby weight kicked in.

I decided to start with just one carb-free week. While it was a test of will, it forced me to be more creative with my cooking -- exploring different recipes and utilizing a lot of veggies. And after seven days, it was very clear to me which carbs I could not live without.

1. Carb: BLT Popover and chocolate espresso cookies

Rationalization: A popover is basically hollow and I need the caffeine.

2. Carb: Sona’s grissini

Rationalization: It’s skinny and contains protein (in the form of cheese).

3. Carb: Hollywood Farmers Market Papusa

Rationalization: It’s always about 8 a.m. when I have it and breakfast is the most important meal of the day.

4. Carb: Pa Amb Tomaquet from The Bazaar by José Andrés

Rationalization: I’ve heard great things about the Mediterranean diet.

5. Carb: Homemade pasta

Rationalization: Have you ever rolled out pasta? It’s a workout.

6. Carb: Mozza’s pizza

Rationalization: You can get it to-go now and I do a little dance when it arrives.

7. Carb: Any dessert made by my dear friend Nina.

Rationalization: Supporting your friends is very important.

8. Carb: comme Ça’s pomme frites.

Rationalization: They go really well with salt, which is an essential ingredient in summer to avoid dehydration.

9. Carb: My husband’s pancakes

Rationalization: My two-year-old doesn’t like to eat them alone.

10. Carb: Anything liquid. In particular, Hendricks, fresh lime juice, simple syrup, muddled cucumber and a splash of soda

Rationalization: Remember, I do have two children.

What I’m:

Reading: The Secret History by Donna Tartt

Listening to: An endless melody of “No, it’s mine,” and “Look mommy, big truck.”

Watching: Top Chef Las Vegas

Eating: See above

Posted By Frog Blogger At 1:20 PM • Trackbacks (50)