Archive | August, 2011


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How to Design Business Cards for Your Blog

Posted on 12 August 2011 by Administrator

One of the things I learned early on when attending media events is the need to have business cards with me for my Blog. Of course, we all have business cards for our day jobs, but it is good to have separate cards for you Blog. People that you meet at media events aren’t necessarily interested in what you do by day. They want to connect with you on Social Media and that’s primarily what these business cards are for.

By now, most have heard of This is a site where you can get business cards for next to nothing. As of the time of this article, Vistaprint still offers 250 business cards for free (if you find the right banner ad, which I come across all the time on Pandora Radio), the only cost being shipping which, to the United States is about five or six dollars.

Don’t fall prey to the umpteen suggestions of items to add to your card while processing your order. Stick to your guns and order the minimum 250 free cards as you may decide you would like to change your design, or other items on the card later on. I went through several versions before settling on the one I really am pleased with.

Are you ready to get started? Visit (AoFB has NO affiliation with them and makes no money for referring anyone to their website.) and search for a style you like. Select your theme. There are over 200 in the food / beverage industry alone. If you have a specific interest like beer, wine, Barbeque, sweets or vegetarian food, there is a card to fit your style.

So, here’s what I suggest you include on your business card:
Blog Name / Website
Email address
Phone number

Twitter Account
Facebook Account
YouTube Account

Some may want to only follow you on Twitter. Some may only want to like your Facebook page. And if you have a You Tube page, it’s a great addition. If you have a slogan for your Blog, include that on your card as well. Good luck!

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The Great Food Truck Debate Rolls On

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The Great Food Truck Debate Rolls On

Posted on 03 August 2011 by Administrator


In Seattle, Chicago, Raleigh, Atlanta and other cities across the nation, the debate on allowing food trucks rages on. Foodies love food trucks because you can get a sampling of various kinds of food for little cost. Think of anything from a Korean taco, to tamales to cake pops and much more. Besides being inexpensive, the food is innovative and convenient (read: can be eaten while standing up holding over a paper plate).

In some cities food trucks are relegated to the outskirts of town, and some are only allowed to serve pre-packaged food; cooked food can only be served if it has been prepared in a restaurant kitchen. Food trucks must pass a health inspection just like a restaurant. And they do receive random visits to make sure they are up to code.

It all sounds like a fun way to pass the time, right? The gathering of food trucks around a designated spot to sell a various array of tasty foods to hungry patrons? Some say yes, while others vehemently oppose the idea. And consumers lie somewhere in the middle.

Restaurant owners argue that food trucks are loud and create lots of litter. They also say they take up valuable customer parking. It is especially a hot button in a tough economic climate where restaurants are battling each other for dollars and don’t want to compete against the lower priced food trucks.

Then there is the food truck vendor side. Food truck vendors argue that they don’t take business away from brick-and-mortar restaurants but rather appeal to those office workers that brown bag it or the young crowd of late-night partiers looking for something quick and cheap.

The crux of the problem lies somewhere in the middle. Restaurants must pay exorbitant amounts for rent, in addition to property taxes, employee wages, electricity, etc. A food truck doesn’t have nearly the expenses. And with everyone hanging on to their money these days, it is much more likely for consumers to spend 3 bucks on a quick taco vs. upwards of 10 dollars plus tip at a restaurant. Food truck vendors start a mobile business because that is all they can afford, and see it as a stepping-stone to one day owning their own restaurant.

One thing that is for sure is that the food truck issue isn’t going anywhere. City officials are weighing options of mandating that food trucks operate a certain distance from restaurants. New York has enforced that many trucks operate in parks. While the food truck scene is trendy, and the food quick and delicious, nothing can take the place of a beautiful restaurant with fantastic service in a comfortable atmosphere.

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Generous Pour Wine Event at The Captial Grille

Posted on 02 August 2011 by Administrator

With locations around the country, the Capital Grille is a restaurant you know you can walk into in any city and be treated with amazing service and have a damn fine steak too. Now, through September 4th, The Capital Grille has their Generous Pour Wine Event going on. The Generous Pour Wine event offers guests the chance to taste nine varietals ranging from bubbly to full-bodied reds to a Port. These wines are selected by Master Sommelier, George Miliotes – Twitter @TheWineExpert – Tweet him, he’ll tweet you back! He even hosted a live webcast during our preview wine tasting where we were able to tweet to him and ask questions.

Ample servings of nine rare and limited vintage varietals – all for just $25 per person (with dinner entree purchase) from July 12 through September 4. The collection includes wines from all over – Spain, California, Australia and Italy. So no region is excluded. Guests are able to try wines that would normally be out of price range like the Freemark Abbey, Cabernet Bosche, 2003 which is about $250 a bottle. Everyone at the Capital Grille is friendly and helpful and not snooty at all even if you are a non-oenophile.

I’m not usually a fan of white wine and Chardonnay is my least favorite but I’m so thrilled that I tried the Chateau St. Jean, Belle Terre, 2008. This wine was fruity and citrusy, with not a hint of oak that is typical of Chardonnays. It is my new favorite white. My favorite of the reds and the clear winner that night was the Chalk Hill Estate, Cabernet Sauvignon, Sonoma 2006. It paired nicely with my Kona Sirloin. I’d have put a picture of it below, but let’s just say the camera didn’t love it as much as I did.

Guests may sample all nine wines or they may choose to have multiple tastings of one or more of their favorites from The Generous Pour – their server will guide them through the experience, suggesting pairings for each course ordered and providing each person with a summary of tasting notes. The restaurant will also prepare custom wine flights upon request, for those guests interested in comparing and contrasting The Generous Pour selections.

The Generous Pour Wine Event Highlights from this summer’s collection of choice whites and reds are:

· Tarima Hill Monastrell, 2009 – Making its U.S. debut at The Capital Grille this summer, this spectacular varietal is setting a new standard for Spanish medium-bodied red wine.

· Chalk Hill Estate Cabernet Sauvignon, 2006 – Named for the volcanic chalk under the vineyard’s hillside surface, which gives a delightfully unique quality to the wine’s flavor, this rich, dense wine is one of Sonoma Valley’s best.

· Marquis de la Tour, NV – This sparkling “bubbly” hails from a vineyard in France’s Loire Valley, which has been producing excellence since 1885.

· Conte Brandolini Vistorta Merlot, 2006 – Harvested from 100-year-old vines in a small vineyard in Northeast Italy, this merlot epitomizes powerful elegance.

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