FIJI Water Blog » Taste

Nobu’s Dessert Recipe from 2009 American Wine and Food Festival

FIJI Media Gal — Mon, 05 Oct 2009 22:46:22 +0000

Nobu Matsuhisa shows off his Chocolate Yuzu dessert, which he served at the FIJI Water booth.

This past weekend, one of America’s premier culinary events, American Wine and Food Festival,† joined together the talent of the world’s top chefs and spirit purveyors for 2,700 party-goers to enjoy a memorable† evening of epicurean delights, fine wines , live music, dancing, and a luxury silent auction, all within the backdrop of fantastic Hollywood movie sets at Universal Studios backlot.

AWFF gives guests the opportunity to sample a variety of tastes from internationally acclaimed chefs while supporting the Meals On Wheels program. Since the event’s inception in 1982, the Puck-Lazaroff Foundation has raised more than $15 million for the program that serves thousands of meals each day to Los Angeles’ homebound, senior, and disabled citizens.

Guests capped the night off in The Lounge, an after-hours retreat featuring sparkling wines from France’s Loire Valley and tempting desserts by a multitude of pastry chefs. Watch the video for a tantalizing recipe from Pastry Chef Gabrielle Riva & Chef Nobu Matsuhisa, a Ghirardelli sponge cake layered with raspberry jelly, set in a yuzu caramel sauce and finished with Ghirardelli dark chocolate cremoso, chai tea ice cream, and caramelized pumpkin seeds.

INGREDIENTS

Chocolate Sponge

300g butter
100g confectionery sugar
450g 60% Ghirardelli dark chocolate
500g egg yolks
8g baking powder
200g cake flour
150g almond flour
750g egg whites
320g sucrose

Chai Tea Gelato

523g chai infusion
170g milk
90g milk powder
40g dextrose
20g glucose powder
150g sucrose
7g stabilizer

Dark Chocolate Cremoso

250g milk
250g cream
100g egg yolks
100g sucrose
225g 70% Ghirardelli dark chocolate
Raspberry jelly
1kg raspberry puree
100g sucrose
25g gelatine

Caramelized Pumpkin Seeds

100g pumpkin seeds
60g sucrose

Taste of Tennis: Andy Roddick, Tennis Greats and Star Chefs Tune Up for the U.S. Open

FIJI Media Gal — Mon, 31 Aug 2009 23:00:49 +0000

FIJI Water's new cooler cubes make their New York debut at Taste of Tennis.

FIJI Water participates at a lot of food events throughout the year. We love the chefs who attend, and FIJI Water’s smooth, neutral taste doesn’t interfere with food flavors. And did we say that we love food?

But Thursday’s event was special: It was the 10th annual BNP Paribas Taste of Tennis, which pairs tennis stars (Andy Roddick!) with celebrity chefs (Bethenny Frankel!) to serve up great food and drink to guests. All this to help kick off the U.S. Open, which starts Monday, Aug. 31.

Andy and Bethenny, who according to Wikipedia is a natural foods chef,† made a special cocktail for the crowd that used products furnished by Rums of Puerto Rico, the presenting sponsor. As they stood behind a large bar in the W Hotel NY ballroom, crowds of cameras, reporters and guests swarmed around them, trying to get a photo, a quote, or, more importantly, a drink. Quite the circus!

Chef Martin Maginley and Tomas Berdych dish it up at Taste of Tennis.

Chef Martin Maginley of Round Hill Resort in Jamaica (the country, not Jamaica, Queens) was paired with player Tomas Berdych from the Czech Republic.† Chef Alfred Portale from Gotham Bar and Grill served guests sips of a silky corn chowder. Chef Wendy Israel of Baking by Design showed off her talents with a large cake shaped like a tennis court, complete with net and players, while DJ Mel DeBarge kept the room hopping with a great mix. And current Lleyton Hewitt coach Nathan Healey of Australia took the award for cuteness by working the room with wife Marnie and baby.

We got there early to set up the FIJI Water serving station, as the room gets really warm with all the guests and camera lights — everyone wants lots of FIJI Water, chilled, pronto. NYC saw the debut of FIJI Water cubes used to serve the bottles, which when lighted helped thirsty guests find us in the relatively dark room. Thank you to our FIJI Water servers John and Dmitri, who could not have been more helpful to guests, touring the ballroom with lighted trays and cold bottles. Now that’s service!

Whip Up Something Spectacular With Recipes from Top Chefs at SF Chefs. Food. Wine.

FIJI Media Gal — Mon, 10 Aug 2009 22:24:37 +0000

If you follow us on Twitter, you know we were mixing and mingling with San Franciscoís finest at SF Chefs. Food. Wine. on August 6-9. On Thursday evening, FIJI Water co-hosted the Rising Star Chefs Reunion, which brought together Rising Star Chefs and Bar Stars as recognized by the San Francisco Chronicle to sample one-of-a-kind tastes celebrating Americaís most competitive food city.

SF Chefs. Food. Wine.

SF Chefs. Food. Wine. is a four-day food and wine event celebrating the unique flavor, diversity, and bounty of Northern California. Classes and seminars offered interactive opportunities for the public to participate with local farmers, ranchers, chefs, winemakers, distillers, media, luminaries, authors, vintners, mixologists, and culinary experts in an entertaining forum. But keep reading — we’ll be giving away some yummy trade secrets of the chefs after the jump.

This event is not only a delicious way to spend some time overlooking the Golden Gate Bridge. It also benefits four charities. San Francisco Food Bank (a member of Feeding America) provides food to more than 133,000 people every year through more than 600 community programs. Meals on Wheels provides food and meal delivery, with a focus on seniors and others with mobility issues. The Golden Gate Restaurant Association Scholarship Foundation provides funding for culinary and hospitality students based upon economic need. And Project Open Hand provides Meals with Love to people living with HIV/Aids in San Francisco. All four charities will receive funding from the weekendís activities.

Star chefs agree amazing taste begins with using ingredients of the highest quality. With its unique clean taste and soft feel on the palate, FIJI Water is the perfect starting ingredient or accompaniment to the worldís greatest cuisine. Here are some of our favorite recipes of the night. Grab your chef hat and apron, and a few liters of FIJI Water and tryout one of the below recipes.† Then let us know, can you taste the difference?

Prepare your own gourmet meal at home with a recipe from Chef Jamie Lauren.

Chef Jamie Lauren: Strawberry Gazpacho with Crab and Cucumber

Absinthe Brasserie and Bar
398 Hayes Street, San Francisco

INGREDIENTS

Gazpacho (Yields 2 quarts)

6 cups seascape strawberries, cut into quarters
1 large English cucumber, peeled and chopped into large chunks
3 cloves garlic
1/2 cup FIJI Water
2 Tbs sherry vinegar
1 Tbs sugar
2 cups pure California olive oil
salt to taste

Cucumber and Crab Salad (Yields 1 pint)

1 small Persian cucumber, peeled and cut into very small dice
1 small red onion, minced
1/2 red bell pepper, small diced
1/2 yellow bell pepper, small diced
1 small jalapeno, seeded and cut into small dice
1/4 cup lemon agrumato (lemon-flavored olive oil)
1/2# cleaned Dungeness crab meat
salt to taste

Gazpacho Method: Place the garlic, cucumber, strawberries, and FIJI Water in a blender. Puree on high speed until smooth. In a slow and steady stream, add the olive oil until the soup begins to lighten in color. It will start to look emulsified and creamy. Add the vinegar and sugar and adjust seasoning with salt.† It should be a balance of tart and sweet with the subtle cucumber flavor coming through.

Crab and Cucumber Salad Method: Combine all ingredients and season with salt. Allow to sit for at least an hour or so before serving.

To serve: Place 6 ounces of chilled gazpacho (it may thicken as it sits, in which case, just add a little FIJI Water and adjust seasoning again) in a chilled bowl. Top with 2 tablespoons of the crab salad and and drizzle with 1 teaspoon lemon agrumato.†† Garnish with a leaf of sliced basil.

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Chef Tim Luym: Braised Oxtail in Peanut Sauce (Kare Kare)

Poleng Lounge
1751 Fulton Street, San Francisco

INGREDIENTS

Braised Oxtail in Peanut Sauce (Yields 4-6 servings)

3 oxtails cut into 2-inch pieces
1/3 Japanese eggplant
1/3 Chinese long beans
1/3 banana blossoms or bok choy (optional)
1/2 cup light beer
1 1/2 quarts FIJI Water
3/4 cup yellow onion, small diced
1 Tbs garlic, minced
1/8 cup rice flour, toasted
1 1/2 cups creamy peanut butter
2 Tbs aceite seeds
4 Tbs canola oil
salt to taste

Method: In a medium stockpot, infuse 2 tablespoons canola oil with the aceite seeds over low heat for 5 minutes. Remove the seeds and sweat the onions and garlic in the infused oil.

In a large skillet, brown oxtails on all sides with 2 tablespoons canola oil over high heat. Transfer to the large stockpot with the onions and garlic. Deglaze the pan with the beer and add liquid to the stockpot. Add the FIJI Water, bring to a boil, and reduce to a simmer for 3 hours or until soft and pulling off the bone. After 2 hours of cooking, add the peanut butter and rice flour to the stockpot. During the last half hour of cooking, add the vegetables. Season with salt to taste.

To Serve: Once the vegetables are tender, transfer to a bowl and serve with rice and shrimp paste on the side.

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Chef Richard J. Corbo: Spiced Eden Farms Pork Sausage & White Friulana Polenta

Pizzeria Zanna Bianca (Opening in early 2010)
Jack London Square† Markets

INGREDIENTS

Farce (Yields 18-20 sausages)

1 pound lean pork meat, Eden Farms Berkshire
12 oz pork back fat
2 Tbs white wine
1 Ω tsp garlic
æ oz salt
Ω† tsp sodium nitrite
10 oz FIJI Water, frozen, crushed
Ω cup nonfat dry milk powder
Ω pound lamb casing

Spice Mixture

Ω tsp white pepper
Ω tsp mace
1 tsp coriander
º tsp bay leaf
Ω tsp nutmeg
1 tsp allspice
º tsp cinnamon
1 tsp licorice

Polenta Batter

1 cup polenta bianca friulana
1 cup all-purpose flour
1 tsp baking powder
º tsp baking soda
2 tsp salt
1 egg
1 cup corn milk (or creamed corn)
1 cup buttermilk

Spiced Eden Farms Pork Sausage Method: Combine the pork with the wine, garlic, salt, and sodium nitrite and grind through a small die.† Separately, grind the fat through the same die, then immediately freeze the two, separately.

Place the meat into a food processor with the spice mix and all of the frozen and crushed FIJI Water.† Process until meat temperature is 40 degrees F. ( This should take approximately five minutes.)† Add the fat, then process till 45 degrees. Finally, add the milk powder and process till 55 degrees F.

Check seasoning.† Using a sausage stuffer, stuff 2-3 ounces of the farce into lamb casing.† Tie or twist off approximately 4-inch links, being careful not to allow your mix to exceed 58 degrees F.† Poach to internal temperature of 150 degrees F, then chill immediately.

White Friulana Polenta Method: To prepare the polenta batter, combine all dry ingredients in a bowl.† Separately, combine the wet.† Then combine the two and fold together.† Allow to rest for ten minutes before using.

To serve: Skewer the sausage links lengthwise individually, and dip into the batter to coat.† Deep fry at 375 degrees F.†† Serve immediately crisp and hot.† Yields 18-20 sausages.

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Chef Robert Lam: Vietnamese Chicken and Ginger Noodle Soup

: Recipe secrets from Chef Robert Lam.

Butterfly Restaurant
Pier 33 at Bay Street, San Francisco

INGREDIENTS

Consomee Raft (Yields 2 quarts or 8 bowls)

2 qts FIJI Water
2 qts *chicken stock
3 lbs chicken, thigh and breast meat, ground
2 Tbs garlic, peeled and minced
2 Tbs ginger, peeled and minced
º† bunch cilantro, chopped
º† bunch green onion, chopped
2† tomatoes, rough chopped
Ω† lemon, juiced
3 Tbs oyster sauce
3 Tbs soy sauce
Ω cup fish sauce
14 egg whites

*Chicken Stock (Yields 4 gallons)

15 lbs organic chicken bones
5 gallons FIJI Water, ice cold
Ω lb ginger, bruleÈd
3 onions, halved and bruleÈd
4† shallots, bruleÈd
2 cinnamon sticks
4 carrots, peeled, chopped
3 cloves
8 black peppercorns
8 white peppercorns
8 coriander seeds
8 cloves garlic, peeled
2 cups fish sauce
1 bunch parsley
1 bunch celery, chopped, no leaves
4 bay leaves
4 onions, peeled, rough chopped

Chicken Stock Method: BruleÈ the shallots, onion, and ginger by placing cut halves onto a skillet or sautÈ pan and cook until burnt.† Add all ingredients together in a stock pot with FIJI Water and bring to a boil.† Once boiling, immediately pull off to the side of the burners and skim.† Lower to a simmer.† Strain the stock and chill.

Consomee Raft Method: Combine chilled chicken stock and ice cold FIJI Water in a large stock pot.† Combine ground chicken with all ingredients and mix thoroughly, making sure that the egg whites are evenly dispersed through the mix.† Add to the stock and put on medium-high heat.† It is very important that you stir with frequency at this point on. Stir and scrape from the bottom of the pot for as long as it takes for the stock to reach bath-water temperature. Stir every 2-4 minutes.

Once the ìraftî has started to form (when you can see the egg whites starting to cook and look like a round stage on top of the pot), stop stirring and pull the pot off to the side of the burners. This will facilitate in the stock not getting too much direct heat underneath it and allow it to simmer without burning the bottom.† Cook for up to another 1 hour once the raft is formed.

Strain the stock by gently discarding the raft with a large slotted kitchen spoon or a large iron-mesh skimmer and then pouring the stock thru a coffee filter or chinois.† Adjust the seasoning and chill.

To serve: Poach a whole 2-pound chicken in some leftover chicken stock.† (Lam prefers to brine his chickens before he poaches them.† Typical brines are 60% salt, 40% water with aromatics — garlic, bay leaf, peppercorns, thyme, pepper flakes.).† Brine/marinate the chicken for 2 hours and poach in the stock till done.† Chill and shred the meat.† Place meat over boiled rice noodles (fat or skinny), pour hot broth over the top† and serve with blanched rice noodles, bean sprouts, cilantro† leaf, basil leaf, jalapeno, hoisin sauce, and garlic chili sauce.

Bon AppÈtit!

Photo courtesy of heitzie

Sushi, Pizza, Pho — What’s Your Fave?

FIJI Media Gal — Thu, 25 Jun 2009 22:40:35 +0000

Given the popularity of talking about favorites and everyone wanting to know what everyone else’s favorite dish or restaurant is, this post is going to be dedicated to just that.

Sushi: One of FIJI Hungry Gals' favorite foods. Photo: amrufm via Flickr

Sushi is one of my favorite foods.† So are pizza and pasta (especially the ones I had in Italy).† And then there are also all kinds of yummy Chinese food — suckling pig, beef stew noodle soup, goose, etc. — all currently on my mind because of a recent Anthony Bourdain episode that featured some great eats from Hong Kong.† Of course, Thai and Vietnamese food are also not to be left off my list of favorites; I sometimes dream about having duck curry or a bowl of ph? with perfectly half-cooked beef when I haven’t had them for awhile.† Then there’s Mexican food — who doesn’t enjoy a good taco al pastor?† Or even three of them?

While I have a list of restaurants I often frequent, I think it will be extremely difficult for me to tell you my favorite

Un-pho-gettable phood. Photo: jasonlam via Flickr

one.† I really enjoy K-Zo in Culver City with its ever-changing specials menu that offers you the freshest fishes of the day.† But I also love going to Sushi King in Santa Monica because of its large slices of fresh fish.† Just speaking of sushi alone, I can name 10 of my “favorite” sushi restaurants.† (See the comments section from my last post, “First Stop of FIJI Hungry Gal’s Gastronomy Journey.” for a list of some of my favorite dishes & restaurants around the world.)

You see, as clearly depicted above, it’s hard to truly have a favorite food or†a favorite restaurant.† I have many favorites — for things ranging from sports to cities to everyday mundane products such as shampoo — but it’s always ONE of my favorites.† The only product that I can think of where I truly have a favorite is bottled water.† And that is FIJI Water.† Even before I started working here, I treated myself to a bottle of FIJI Water once in awhile.† It is the best-tasting water on Earth.† It is a treat.† It is an affordable luxury.† It is my favorite bottled water, and not just†ONE of my favorites.

First Stop of FIJI Hungry Galís Gastronomy Journey

FIJI Hungry Gal — Thu, 30 Apr 2009 22:48:00 +0000

FIJI Green Gal: Joining the blog today is one of my colleagues, whom we’ve dubbed “FIJI Hungry Gal” because the girl sure does love to eat! I can always count on her for a great restaurant recommendation and ideas for a dinner party†menu. I’ve also had the good fortune to eat her cooking, and the girl’s got skills. She’ll be sharing some of her great food insights with us on this blog. It’ll be delicious!

I’m a self-professed foodie and I love talking about food.† When I go on vacations, I plan it around my meals, not the places I visit.† The most exciting times of the day for me aren’t morning, afternoon, or evening, but they’re when I’m eating breakfast, lunch, or dinner.

So as you can imagine, as I’m writing this blog entry, all I’m thinking about is where I’m having dinner tonight.† Let me tell you about this place.† Recommended to me by a couple of fellow foodies, the first thing they raved to me about was the Loukouma, which are baby Greek donuts drizzled with Greek honey, cinnamon, toasted walnuts and vanilla ice cream.† Sounds delicious, right?† Well, it wasn’t a huge hit for me.† Regardless, Petros in Manhattan Beach is a great restaurant.† When my husband and I ate there the first time, he had the feta-crusted Colorado rack of lamb, and I had the lamb pasta.† As we took our first bite, I heard myself saying, “Mmmmm,” as you can often hear coming out of my mouth whenever I’ve tasted something really good.† The lamb dishes were you so succulent, and I was able to taste all the different flavors on my tongue.

While I was really happy with my dinner, I wasn’t so thrilled about their bottled water choice — instead of offering the best-tasting FIJI Water, they decided to serve a different artesian water.† Do they not realize that the type of drink you consume has a significant impact on the overall satisfaction of your meal?† Whenever the waiter/waitress asks me if I want bottled or tap, I always ask if they serve FIJI Water.† Why?† Because unlike other bottled waters, the purity and softness of FIJI Water will not interrupt the flavors of my food.† So the next time you go on a gastronomy journey, pay attention to the water you’re served and ask yourself if it complemented your meal or†if it tainted the flavors†of your food.

Silica in Water May Reduce Alzheimer’s Risk, While Aluminum Can Increase Risk

FIJI Green Gal — Wed, 11 Mar 2009 21:00:25 +0000

FIJI Water comes from an artesian aquifer rich in silica.

One of the qualities that makes FIJI Water so special is its high silica content.†FIJI Water starts as rain and is filtered through volcanic rock, which is rich in silica,†for over a hundred years until it reaches the aquifer. FIJI Waterís incomparable taste — the soft mouth feel and silky texture — is a result of its unique mineral profile, with high silica and low calcium and magnesium content. (While†calcium and magnesium are important to our diet, high levels in water can make it taste ìhard” and unpleasant.)

And a†recent study indicates that silica in water may reduce Alzheimer’s risk. Here’s more info, courtesy of Reuters Health.

Aluminum, silica in water affect Alzheimer’s risk

NEW YORK (Reuters Health) – Higher levels of aluminum in drinking water appear to increase people’s risk of developing Alzheimer’s disease, whereas higher levels of silica appear to decrease the risk, according to French investigators.

“Alzheimer’s disease is a multifactorial disease, and aluminum concentrations in drinking water may have an effect on cognitive decline and Alzheimer’s disease,” Dr. Virginie Rondeau told Reuters Health.

The results of some studies suggest that silica reduces the oral absorption of aluminum or increases the excretion of this metal.

Rondeau, at the Institut National de la Sante et de la Recherche Medicale in Bordeaux, and her colleagues examined associations between exposure to aluminum or silica from drinking water and the risk of cognitive decline, dementia, and Alzheimer’s disease among elderly subjects followed for 15 years.

Daily aluminum intake of at least 0.1 milligram was associated with greater cognitive decline during the course of the study, the team reports in the American Journal of Epidemiology.

Subjects with a high daily aluminum intake had a 2.26-fold increased risk of dementia, the researchers note. On the other hand, for every 10 milligram-per-day intake of silica, the odds of developing dementia dropped by 11 percent.

“Further studies are needed to settle the debate over the link between aluminum or silica in drinking water and neurologic disorders and cognitive impairment,” the investigators conclude.

SOURCE: American Journal of Epidemiology, February 15, 2009.

ìDONíT TOUCH!î I repeat, ìDONíT TOUCH!î

FIJI's Favorite Mom — Tue, 10 Mar 2009 23:50:04 +0000

You would think some marketer at a technology company would have thought to include a voice recorder in the hospital goodie bag I received after my babiesí delivery. I liked the free baby shampoos, diaper crËme,†and all thatÖbut I’d use a recorder more often and much longer! I would record the following: “Donít touch,” “Careful,” and “Rocks are not food.” Iím sure battery companies would be grateful, but I digress…

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In the spirit of this FIJI Water blog entry, it makes me think of our ad campaign “Untouched.” FIJI Water is untouched by man; Iíve been to Fiji and seen the factory. No one is yelling, “Donít touch!” No one has to…FIJI Waterís stateñof-the-art bottling facility is designed to protect the purity and quality of the water. It sits on top of an aquifer (which is like a huge, slow-moving, underground river), and the water is drawn into the factory straight into the bottle without human contact!

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Now if I could only get my little ones to leave Mommie’s shoes and jewelry box “Untouched!”

A mommy’s thoughts on FIJI Water

FIJI's Favorite Mom — Wed, 11 Feb 2009 23:15:03 +0000

FIJI Green Gal: This week, one of my colleagues is joining this blog to share her thoughts on FIJI Water. As she is the proud mother of twins ñ and therefore one of the toughest women I know! ñ weíve dubbed her ìFIJIís Favorite Mom.î

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Admittedly I am a Mommy who talks about her kids WAY TOO MUCH! And this blog just gives me another outletÖ

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Fact: I love my kids. But having responsibility for them is already scary enough, and what I feed them is at the top of my anxiety list!

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It started before they were born. I would travel as far as necessary to shop for groceries, paying double for a prenatal vitamin, organic waffles (theyíre all I could keep down the first 4 months), other organics, pesticide/hormone/flavor-free everything…just so I knew my growing babies were getting the best nutrition available. Now add to that the fluid intake I needed. Iíve never been one for soda or highly caloric juices, so I relied on water. With most foods, I got heartburn. I tried all the water I could, whether based on a cute bottle, flavor, or price, but even water gave me heartburn! Then I tried FIJI Water and loved the taste. And I could drink more without getting heartburn. Other mommies-to-be told me it was the purest water I could drink and provided natural minerals both the babies and I could benefit from.

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Fast forward a few years later, Iím now an employee at FIJI Water. A week into my job, they sent me to the island of Fiji to see where the water comes from. I have seen where the water comes from and gets put into the iconic square bottle. I am proud to work for a product that is as natural and untouched as the product claims. And I am proud to serve the best in my home ñ especially to my kids!

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BTW: Since working here, Iíve learned about BPA, and the product has never had it!

FIJI Water sponsors Hollywood’s first eco-friendly lounge

FIJI Green Gal — Thu, 08 Jan 2009 13:35:39 +0000

FIJI Water is proud to announce a wonderful new partnership with Ecco Ultra Lounge, Hollywood’s†first eco-friendly lounge!†Located in the heart of the popular Cahuenga Corridor,†Ecco†sets the standard for an eco-friendly nightlife experience by minimizing and neutralizing its impact on the environment.

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Celebrities like Hayden Panettiere and Nicole Richie have been spotted at Ecco, and Discovery Channel’s Planet Green – recognizing the eco-friendly milestone Ecco will establish in the nightlife industry – will feature the venue on its show “Alter Eco,” hosted by “Entourage” star Adrian Grenier.

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Ecco serves FIJI Water as its exclusive bottled water and also offers two cocktails made with FIJI Water:

Absinthe-Minded (Enjoy with Caution!): Organic Lucid Absinthe, Sugar, FIJI Water, Wormwood
Alter Eco: Juniper Green Organic London Dry Gin, Fresh Lemon Juice, a Few Drops of Rose Infused FIJI Water

So the venue is a place to see and be seen, the water tastes great, and the cocktails are yummy. But†what makes Ecco eco-friendly?†Well, it features (among other things):

Multi-colored, energy-efficient, state-of-the-art LED lighting system, exclusively designed and installed by Disco Designer and Cosmos Lighting
Power supplied by LA Department of Water & Powerís Green Power resources
Superior Organic cuisine and liquors
Cold & Heat Insulation, saving 20% of standard energy use through high quality insulation
Energy efficient recycled steel air pressure toilets and waterless urinals
State of the art ìDyson Airbladesî hand dryers
Free valet for hybrid vehicles
Paperless Solution for ticketing and reservations – Provided by UpCode Solutions USA and its Mobile Access & Interaction technology (MAI)ô
Audio provided by Turbosound, winners of the Best Club Awards 2008 ìBest Sound System & Best Sound Productî

It’s amazing to see how many details the club owners, designers, and operators thought about as part of their effort to minimize Ecco’s environmental impact. Click here to learn more!

The New Year brings a Healthy Buzz

FIJI Green Gal — Tue, 30 Dec 2008 23:18:07 +0000

What better time than the New Year to look for a healthy buzz? Here’s a message from our friends at POM Wonderful on how to get one…or two…or more. And keep reading to find out how to get a healthy buzz for FREE!

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Glad we have your attention now…since you love FIJI Water, you might also be interested in an exclusive offer from its sister company, POM Wonderful. POM is now offering its newest product, POMx Iced Coffee, for delivery to your home or office at shopwww.fijiwater.com (you know, the same shop where you can get FIJI Water delivered for less than $1 a day!).

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POMx Iced Coffee is an antioxidant rich coffee energy drink that is a blend of all-natural ingredients and the only iced coffee that will provide you with a Healthy Buzzô – a potent combination of polyphenol antioxidants and caffeine.

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Click here and enter code POMX78 at checkout to receive a FREE CASE of coffee with the purchase of one case! POMx Iced Coffee comes in two delicious flavors – CafÈ au Lait and Chocolate – so this is a great chance to try each one!

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You can also†visit us on MySpace or Facebook.