02/01 LARRY LIPSON, AFFORDABLE WINE REPORT, Celebrity Chef Richard Ingraham, SAVORY AND FLAVORFUL PORK DISHES

LARRY LIPSON – AFFORDABLE WINE REPORT

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


CHEF RICHARD INGRAHAM SHOWCASES SAVORY AND FLAVORFUL PORK DISHES FOR THE BIG GAME AND BLACK HISTORY MONTH  

Celebrity chef Richard Ingraham is no stranger in creating appetizing dishes. And this February, get ready to celebrate the Big Game and Black History Month with some of Ingraham’s favorite pork dishes with a flavorful and versatile twist. That is why Chef Ingraham is showing home cooks across the country easy ways to enjoy savory and rich flavors. He will showcase a pork recipe that is perfect for anyone’s Big Game watch party cravings.

Richard Ingraham has been Dwyane Wade’s private chef since 2005. The combination of his world-class training, recognitions, and passion for fine cuisine and spirits has allowed him to create a network of Private Chefs called ChefRLI that serves a plethora of NBA, NFL, MLB, entertainment personalities as well as corporate clients across the country. Selected for South Beach Food and Wine Festival's "The Best Thing I Ever Ate at the Beach" alongside Wade a few years ago, Ingraham has joined Michelle Bernstein and Michael Schwartz in First Lady Michelle Obama's Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country's youth. ChefRLI combined its charitable efforts with Beyond the Boroughs Scholarship Fund Founder and NFL Vet Tutan Reyes, to provide healthier eating options to kids in New York City. The Ben and Sarah Gibson Culinary Scholarship was created as a result of the partnership to help high school graduates attend culinary school.

Chef Ingraham will share some of his favorite, easy-to-make pork rib recipe to make at home for the Big Game.  The featured recipe is Oven-Roasted Back Ribs.

MORE ABOUT THE NATIONAL PORK BOARD:
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management.  For more information, visit Pork.org.

WWW.PORKBEINSPIRED.COM