I’ve always lived just outside the city, an outsider looking in on what seemed to be the most magical happening in the world -- New York Fashion Week. As a FIJI Water intern this February, I got to experience fashion's biggest event as an industry insider, and it has surpassed my every expectation.

1. Be Realistic and Consistent. Know what it’s going to take to get what you want.  Map out a plan of how and when you are going to achieve your goals, and ask a nutritionist or trainer whether or not the goals are realistic. Then create a timeline with the long-term goals and mini short-term goals in between so you can compare your progress to your expectations. Don’t get discouraged if you’re not seeing results right away: It can take a while before results start to kick in.
2. Become Educated. If you really want to change your health and body, arm yourself with the knowledge of how the body functions, the obstacles you’ll face, and how to overcome them. Personal trainers can be a great resource, but if you’re going it solo, read up on fitness news from experts on such sites as Active.com or Health.com.  Joining an online community, such as those on LiveStrong.com, can both supplement your info and provide much needed motivation.
3. Less Cardio, More Lifting. Why? Because when you’re on the machine, you burn calories and then… that’s it. When you’re done on the machine, your body is done burning. When you lift weights and strength train, however, you are building muscle (not necessarily size) and increasing your metabolism, which means you’ll burn more calories throughout the day, even when you’re not on the machine! Research shows that 1 pound of muscle burns around 50 calories per day, depending on genetics and individual metabolism. 1 lb. muscle = 50 calories/day 10 lb. muscle = 500 calories/day x 7 days/week = 3,500 calories 3,500 calories = 1 lb. lost Keep your body working efficiently by adding lean muscle tissue and increasing the amount of resistance training in your fitness schedule.
[caption id="attachment_19799" align="alignleft" width="201" caption="Conditioning Specialist Dina Castillo"][/caption]
4. Cleanse Your Body. Pollution from the air, pesticides on our foods – the list goes on. As much as we try to eat clean and take care of our body, it is impossible to prevent all toxins from entering our body. Yearly or even quarterly cleanses can help purge the body of toxins, clean out the cells, and nutritionally rebalance the body. After a recent nine-day cleanse, I experienced a 5-pound weight loss, a 3% decrease in body fat, and, as an added bonus, a 2% increase in lean muscle mass.
5. Announce Your Goals. It’s one thing to set goals. It’s an entirely other thing to let those goals be known. Join a group, make workout dates with friends, post your goals and progress on Facebook. Once you broadcast your goals for everyone to see, you’ll feel more obligated to follow through, not to mention the encouragement from friends to stay on track and not give up early.

• Two-night, three-day hotel accommodations at the Courtyard Charleston Waterfront Hotel in Charleston, S.C.
• Carriage ride tour of historic Charleston for four (4) people
• Breakfast for two (2) at the Courtyard Charleston Waterfront Hotel.
• Gift certificate redeemable for two (2) tickets to each of the following events at the 2012 Charleston Wine & Food Festival in Charleston, S.C.:
  • Skirt! Magazine Presents Shop, Sip + Savor Event on Friday, March 2, 2012
  • Pinot Envy Uncorked! on Saturday, March 3, 2012
  • Sunday Culinary Village + The AAA Vacations/Azamara Club Cruises + Piggly Wiggly Taste of the South Grand Tasting Tents on Sunday, March 4, 2012

• (2) weekend nights in a Wonderful King Guestroom at W Hollywood Hotel
• (2) $500 air travel vouchers
• A one-month trial membership to Equinox Fitness Clubs and a gift card to The Spa @ Equinox*
• Dinner for 2 at Public Kitchen and Bar located in the historic Roosevelt Hotel
• A complete hairstyling experience (including cut, color, and styling) created expressly for you by the exclusive Angus Mitchell Salon in Beverly Hills
• A Notte by Marchesa dress (valued up to $1200)
• One year of FIJI Water Delivery service

*Not valid at E Location in New York

Lucy Angel

Stacey Levine

Tahirah Jarrett

Facebook Sweepstakes and Exclusive Content

More Details on the Internship Contest

The Application Process

Making Your Entry Stand Out

About the Voting Process on Facebook

Stolen

Gingerline

Shacklewell Nights

From Poiret to Pucci, Doucet to Dior, Vionnet to Valentino, Valerie Steele, director and chief curator of the Museum at the Fashion Institute of Technology (MFIT), selects the 100 most iconic dresses of the twentieth century. This magnificent collection, while certainly subjective, is sure to receive gasps of pleasure as well as of surprise. Steele’s selection, hand-picked for this luxury volume presented in a linen clamshell case with a cutout metal plate, astounds in every regard.

A Jam-Packed Culinary Weekend in Las Vegas

Spicy Goat Nut Stew

1. Combine ingredients in a pot. simmer until the flavors are well combined and all the ingredients are softened.
2. Remove from stove and pulse in food processor until roughly chopped.

1. In a stock pot, heat oil. Add onion and garlic and sweat until translucent.
2. Deglaze with red wine.
3. Add tomatoes and cook until they start to break down, about 15 minutes.
4. Add peanut butter and mix thoroughly.
5. Add stew base from Step 1.
6. Add goat chorizo, braise smoked goat, goat braise and goat stock. Cook until flavors marry, about 2 hours.
7. Finish with pepper paste, coconut cream and lime juice.
8. Season with salt.

Turnip vs. Parsnip

Butternut Squash vs. Spaghetti Squash

Sweet Potato vs. Yam

Fall Root Hash Recipe

1. In a cast iron pan (or a similar heavy bottomed skillet) individually pan-fry each root vegetable in canola oil and butter, adding salt and pepper to taste. Pan-fry until each vegetable is tender to touch or bite and caramel in colour.
2. Fold root vegetables together and move to a baking sheet (to be reheated later before serving).

• (2) Tickets to the Appellation Trail Grand Tasting November 18th, from 6:00-9:00pm Stroll through the Culinary Institute of America’s historic Greystone building in St. Helena, while tasting more than 120 wineries pouring everything from Albariño to Zinfandel and delectables from over 35 of Napa Valley’s terrific restaurants.
• (2) Tickets to the Interactive Lunch with Michael Chiarello November 19th, from 11:30am-2:00pm Join award-winning chef and Napa Valley resident Michael Chiarello for an interactive lunch experience.
• One-night stay on the night of November 18 at the host hotel, Silverado Resort and Spa
• One year of FIJI Water Delivery service

How to Use the FIJI Pumpkin Stencils

Recycling Poster Competition Brings Schools Needed Supplies

While the traditional rustic korokke normally consists of simple mashed potato and some ground meat, the Shiro Kuro version is made with pumpkin and a little piece of mozzarella cheese as the filling. Naturally, we thought a pumpkin-based recipe was very apropos for October. It’s also very simple to make. Enjoy — and if you make this dish, be sure to share the results with us on our Facebook page, or below in the comments section.

Mozzarella Kabocha (Pumpkin) Korokke

1. Peel the skin off of the kabocha. Cut the kabocha into cubes.
2. Put the kabocha in a pot and bring to a boil until the kabocha is cooked.
3. While the kabocha is still hot, mash it in a bowl. Add diced Mozzarella cheese, cream cheese, breadcrumbs, and seasonings. Mix well.
4. Make small kabocha balls and dip each in the beaten eggs, then in the panko breadcrumbs.
5. Dust off excess panko, then deep fry at low-medium heat until the color turns golden. Be sure to use a non-stick pan.

Our Fabulous Fashion Interns

Live From Mercedes-Benz Fashion Week: Exclusive FIJI Video

Designer Highlights

I was born and bred in Chicago, so I am no foreigner to what can happen in a big city like New York. I’ve learned to be prepared for what every new moment may bring and, thus far, this trip to Fashion Week has proven that that notion is the only way to live.

Who would have thought that I would be in New York City attending and working behind the scenes at Mercedes-Benz Fashion Week? I remember a little over a year ago, I sat in my apartment watching a few clips on YouTube from the season’s runway shows. It was at that time that I determined that I would be in New York City the following year for Fashion Week, no matter what I had to do. Well, a year later, I can finally say I made it. I’ve been very fortunate. God has really showed His face in my life. I know that God is real and all of this is not by chance. I cannot express how honored I am that FIJI Water has given me this opportunity.

Here are a few things I experienced and learned in the concrete jungle.

The FIJI Water fashion interns (l. to r.) Marco, Kristie, Teghan, and Gabriel.

1. Fairy Tales Do Come True

I love People’s Revolution. I fell in love with Kelly Cutrone when I watched her show on Bravo, Kell on Earth. She was everything I wanted to be, and I understood why she took herself and her business so seriously: Kelly loved what she did. It wasn’t a job for her, it was her life.

I submitted my resume to People’s Revolution two years in a row, but I never got a reply. I chalked it up to fate and moved on, hoping that one day the planets would align and I would get my chance with Kelly Cutrone.

On the first day of the internship, I took an early-morning flight to New York and just so happened to walk past the People’s Revolution office in SoHo while I roamed the city with Teghan, another FIJI Water Fashion Week Intern. We both felt like destiny had put us in the right place at the right time.

I called the office and asked could we come up for a visit. I was put on hold, then five seconds later the buzzer rang, letting Teghan and me into the building. We ran up the stairs and, as soon as we opened the door, Kelly was right there smiling at us. I’ve never had celebrity shock until that moment. She took pictures with both of us, chatted with us for a long time, allowed us to tour the entire office and even invited us to an exclusive fashion show! We couldn’t make the show because of prior obligations to our internship, but we were both shocked and grateful that we were even let past the door. To get invited to anything by Kelly Cutrone, the PR machine herself, was the highest of high honors. Like I said, dreams do come true. I hope I get to see Kelly again.

2. Fashion Is More Than Clothes, Style, and Good Taste — It’s Work

My advice to anyone who wants to get involved in the fashion industry is don’t be fooled into thinking the industry is all fun and games. When you’re in this life, it’s the only life you have. It’s fun, but you have to do it because you love it, not because you want perks.

All of us have received the perks, including a new wardrobe from TopShop/TopMan courtesy of FIJI Water, exclusive access to the BCBG runway show, the first show in the Theatre at Mercedes-Benz Fashion Week, and a great lunch from Ed’s Chowder House at The Empire Hotel.

However, we have all put in a lot of work, including a long acceptance process, early-morning meetings, and long hours of standing, working, and sporting a FIJI Water style. It’s work, and work is work, but in the end it’s all worthwhile.

Everywhere I go, people ask to take my photo. I guess Noelle and Paul really knew what they were doing when they helped the TopShop/TopMan stylist choose my outfits. I’m beginning to feel like a celebrity. I’m meeting new people all the time, talking with people I would have never gotten a chance to meet outside of this opportunity, and getting skills and exposure to an industry I hope to one day dominate. I wouldn’t trade this chance for anything.

3. Dream Big and Take a Chance, or Go Home

People say that dreaming is for children and that dreams never come true. I guess they’ve never been to New York. If you want to make it, you have to take it. No one ever gets anywhere by fitting in and wishing they’d make it. Do like I did — say who, what, and where you want to be, and make it happen. It takes a lot of work and time, but if it’s truly what you want, those things won’t outweigh the fulfillment you’ll get.

Make sure you check out my Tumblr for a step-by-step play to my life in New York during Mercedes-Benz Fashion Week. You can also follow me on Twitter @MisterTyler. I’ll be updating consistently throughout the day for the entire week.

P.S. I’m addicted to FIJI Water! Have you picked up a bottle lately? If not, go to the store and buy a bottle now! It truly tastes great. It’s the best artesian water in a bottle that I’ve ever had. I think it may be the minerals in it. Either way, you should drink it.

Thanks for the love, Gabriel!

– FIJI

New York Fashion Week has turned out to be everything we’ve ever imagined it to be. The editors, the photographers, the models, the designers, and of course the clothes are all here inside the tent at Lincoln Center, and having access to it all has been beyond amazing.

Walking in and out of the tent at Lincoln Center is definitely a privilege. Onlookers — many of them secretly hoping for a chance to step indoors — stand outside the tent, hoping to catch a glimpse of someone they recognize, whether it be a socialite, a fashion blogger, or perhaps someone with a killer outfit. Others are looking to snap your picture and feature you on their website.

During the first official day of Mercedes-Benz Fashion Week, the interns (pictured above after styling in FIJI blue at Top Shop: Kristie, Marco, Teghan, and Gabriel) and the FIJI Water team met inside the main tent at 9 a.m. to help at the BCBG Max Azria runway show. The crowds were huge and the photographers were on their toes snapping picture after picture. Once everyone was seated, we were allowed inside. Seconds before the show started, Teghan and I were escorted by one of the show coordinators to seats on the floor. They were not just any floor seats but FRONT ROW seats! We were both in heaven! To see a picture of a designer’s outfit is one thing, but to actually see it as it walks down a runway on a gorgeous six-foot-tall model definitely makes you appreciate the details and all the hard work that goes into its creation. The way a piece flows and the colors chosen to tie a collection together bring a designer’s creation to life.

The first day of MBFW has been by far the highlight of my experience with FIJI Water. We are only in the first half of Fashion Week, so who knows what other amazing opportunities will arise in the next few days or what people we will meet, but all I know is that I am 100% ready!

Flash forward to 2011, and Tibi clothes are sold in over 200 stores worldwide. Her Spring 2012 collection will debut on runways at Mercedes-Benz Fashion Week Tuesday, September 13. Smilovic spoke to us about how her inspirations this season, and what she wears when she’s not wearing Tibi.

Q: What inspired you to leave your old career and become a designer?

A: I’ve always been artistic, so even when I was working in advertising, creativity and design (of some kind) was something I had in my professional life. When I moved to Hong Kong with my husband, Frank, who worked for American Express at the time, the idea of being an entrepreneur was just less intimidating. There are so many small businesses there. Especially for the fashion industry, Hong Kong is an epicenter. You can visit your factories, and I worked closely developing fabrics and prints with local artisans. I started very small, just out of our apartment, and it took off. An order from Saks Fifth Avenue solidified my business.

Q: What was the inspiration for this season’s collection?

A sketch from the Tibi Spring12 collection.

A: Spring12 is about modernizing and refreshing the ’90′s silhouette (think Gwyneth Paltrow) – streamlined cuts with a sportswear element of drawstring details, motor jackets, track suits, and asymmetrical hems. Sorbet colors – raspberry, lime, melon – color block in solids, or mix with bold geometric prints in black and navy.

Q: What kind of woman do you design for?

A: The idea of an all-encompassing Tibi woman is something that I’m asked about a lot. She’s constantly evolving and has never been represented by just one person. I design a lot for myself, what I’m in the mood for and would love to wear, and then make changes so it will translate to our different customers and fans. Buzz words are “sophisticated,” “cool,” and “feminine,” and I love to see how the different pieces of our collections play out in different locales and on different bodies. One thing is non-negotiable though: Our girl has fun with fashion and is never trying too hard.

Q: What is your favorite piece from this season’s collection?

A: I’m loving all our mid-length skirts, in solids and prints, with and without pleats. They’re universally flattering and simple to throw on under a chunky sweater or with a classic button-down.

Q: When you’re not wearing your own styles, whose do you turn to?

A: I love a number of other designers, but never wear anyone head-to-toe, not even Tibi. Some of my favorites are Celine, Acne, Vanessa Bruno, Alex Wang, Phillip Lim, and Stella. For accessories, I love Margiela, Balmain, Miu Miu, Reed Krakoff, and Tom Binns. And then for basic layering pieces, I like J. Crew and James Perse.

In 2004, Lippes launched his own line, ADAM, and had his New York Fashion Week debut three years later, the same year he was elected to the Council of Fashion Designers of America. This fall, Lippes opens his second store in New York City, in downtown’s NoLita neighborhood. His Spring 2012 collection will premier at Mercedes-Benz Fashion Week Saturday, September 10.

A sketch from ADAM's Spring 2012 collection, signed by Lippes.

Q: You’ve had a number of illustrious milestones in your career, including becoming a member of the Council of Fashion Designers of America. Which milestone are you most proud of and why?

A: One of the milestones I’m most proud of is being on Oprah (in 2007, ADAM was chosen as one of “Oprah’s Favorite Things”). She’s such an incredible star and it was such a great honor.

Q: What was the inspiration for this season’s collection?

A: The inspiration for Spring 2012 began with an extraordinary exhibit titled “Picasso and Marie-Thérèse” at the Gagosian Gallery in NYC.

Q: What kind of woman or man do you design for?

A: The woman I have in mind for our collection appreciates sporty, refined, feminine, and easy clothes, and I always love her confidence.

Q: What is your favorite piece from this season’s collection?

A: I haven’t picked a favorite piece from this season’s collection, though I have a bunch in the running.

Q: When you’re not wearing your own styles, whose do you turn to?

A: I wear lots of Dior jeans and John Lobb shoes.

Grand prize is four suite tickets to UCLA’s final home game, a locker room tour on game day, and two tickets to the 2012 Rose Bowl (hopefully to see the Bruins)!

To enter, fill out the form below. Be sure to also tell us where you purchase your FIJI Water in Southern California. First prizes will be awarded on or about September 9 and 23 and October 14 and 21. The grand prize will be awarded on or about October 31. See complete sweepstakes rules for details.

Want a little rock and roll at your food and wine festival? If so, then Wine Amplified is for you.

On Saturday, September 17, Las Vegas’ Mandalay Bay will bring the worlds of rock and fine wines together in one place. Sample over 150 wines while rocking out to Train and four other bands.

One lucky winner will receive a prize package that includes the following:

• Two VIP tickets to the sold-out Wine Amplified event, held on Saturday, September 17
• Two tickets to the Bubbles & Chocolate party, held on Friday, September 16
• Two meet-and-greet tickets to meet the members of Train live in person.

See the official rules for sweepstakes details.

This season’s internship contest had a record number of entries, almost 300, and some very heated voting in the final video round. The winners really had to work it to drum up support, which is of course exactly the right attitude needed for the fashion industry.

We asked our interns to “tell us a little about yourself,” and we’ve shared what we learned, below. If you want to see the wonderful videos they created to earn their internships, visit our Facebook page.

Teghan Collins

Collins is a 22-year-old fashion fanatic, entertainment enthusiast, and social media addict who doesn’t plan on ever going to rehab. With two degrees from the University of Georgia — a Bachelors of Business Administration in Marketing and a Bachelors of Arts in Advertising — Collins has a knack for infusing out-of-the box creativity with the fundamental principles of advertising and marketing (which she hopes will guide her into a career in the fashion industry). Thanks to her military upbringing, Collins loves to travel and can call Virginia, South Carolina, Florida, Georgia, and Pennsylvania home.

Kristie Dash

Dash, a Communications & Media Studies major at Pace University, has had the most exciting year of her life thanks to New York City’s wealth of opportunity and her motivated, hard-working attitude. She is obsessed with all things related to pop culture, fashion being at the top. Dash plans on interning a lot to discover what her true calling is but would love to write for a fashion magazine.

Marco Garcia

Marco Garcia is a recent graduate of California State University, Long Beach, with a B.A. in Film and Electronic Arts, Theory and Practice of Cinema, and a minor in American Studies. Marco has a love of all things artistic: everything from photography, film, music, and fashion. He has a strong passion for creativity and aesthetics and hopes to work as an art director. He enjoys spending time with a close knit group of friends who are driven by both passion and compassion.

Gabriel Tyler

Gabriel Charles Tyler is a journalist, visionary entrepreneur, and Chicago native. He currently attends DePaul University, where he double majors in Journalism and African and Black Diaspora Studies. This young visionary has contributed his talents to a number of publications and companies, gaining recognition for his commitment to excellence. Tyler hopes to one day become a household name.

One of the week’s biggest surprises was the play of qualifier Galina Voskoboeva, who reached the quarterfinals after an unlikely run that saw her beat three higher-ranked players, including world no. 5 Maria Sharapova. But the real story in Toronto was the play of American Serena Williams, who bulldozed her competition en route to her second Rogers Cup title and her 39th career WTA singles title. Williams had the killer instinct that we’re used to seeing from her, and now has 11 straight match wins to go along with two tournament victories in just two weeks. Ranked no. 80 in the world going into the tournament, Williams was the underdog at the beginning of the week but showed that, with will and resolve, victory is possible.

Serena Williams, Rogers Cup winner (Image Via Central Image Agency)

On the flip side, the stellar play of the world’s top ranked male player, Novak Djokovic, was just what tennis fans expected. There’s simply no other current tennis player who’s as effortlessly commanding as Djokovic, and he proved it this past week by losing only one set the entire tournament. Not only did his win over Mardy Fish (6-2, 3-6, 6-4) in the final give him his ninth title this season, but it also made him a five-time ATP Masters series champ. With a record of 53-1 in 2011, Djokovic is proving that he is virtually unbeatable. And that’s something his opponents ought to fear heading into the U.S. Open.

With the 2011 Rogers Cup in the books, Canada’s week as the center of the tennis universe comes to an end — until next year.

Top Image: Novak Djokovic during the Rogers Cup final match in Montreal Sunday, August 14, 2011. (Image Via Central Image Agency)

New Virtually Combined Format

Yes, folks, it’s that time of year again! This year promises to be very exciting, with the tournament taking on a new “virtually combined” format. No, that doesn’t mean men and women will be squaring off against one another, but that for the first time the men’s and women’s tournaments will be played simultaneously in Montréal and Toronto, offering fans in one venue the opportunity to view matches from the other. Watching Serena Williams and Rafael Nadal play at the same time? Now that’s a match made in tennis heaven.

Must-See Matches

Speaking of Rafael, the men’s field has drawn a lot of attention so far this season, with Nadal and Roger Federer serving up competition for the number-one spot, chasing recent Wimbledon-champ Novak Djokovic. Needless to say, all three will be vying for the 2011 Rogers Cup at the Uniprix Stadium in Montréal with utmost determination. And of course, there’s two-time Rogers Cup champion Andy Murray (2009, 2010), who will defend his title and aim for a three-peat.

As for the women’s field, the top 25 players in the world will hit the Rexall Centre courts in Toronto, including former world number-one and 2001 Rogers Cup champ Serena Williams; 2011 French Open winner Li Na; 2011 Wimbledon runner-up Maria Sharapova; current number one and last year’s Rogers Cup champion Caroline Wozniacki; and many others. The tournament will also feature the usual doubles tournament, which will run alongside the singles tournament and will feature some very interesting duos, such as the all-Serbian team of Novak Djokovic and Janko Tipsarevic; Andy Murray and brother Jamie Murray; and the French pairing of Richard Gasquet and Gilles Simon. Oh, and let’s not forget about the best doubles duo in the world: the Bryan brothers.

Legendary Tennis

As if that weren’t enough, the Rogers Cup will also host the Legends Cup, a mini-tournament played between ATP Hall of Famers Jon McEnroe, Andre Agassi, Jim Courier, and Michael Chang during the final weekend of the tournament (August 12 to 14).

The tournament will conclude on August 14, when all four championship matches (Men’s/Women’s Doubles, Men’s/Women’s Singles) will be played.

As the tournament’s official water, FIJI Water will be there hydrating both players and fans throughout. Find tickets, tournament schedules, and more information on RogersCup.com.

For every case of FIJI Water sold in participating stores and restaurants in the NYC metro area between September 1 and October 31, we will donate $1.00 to Citymeals-on-Wheels and other Meals-on-Wheels programs, up to $25,000. For a list of participating stores and restaurants, see below.

About Citymeals-on-Wheels

Citymeals raises private funds to contribute to 30 community-based agencies that bring weekend, holiday, and emergency meals to homebound elderly New Yorkers who can no longer shop or cook for themselves. During the fiscal year ended June 30, 2010, Citymeals-on-Wheels delivered 2.1 million meals to over 16,000 New Yorkers at times when they would otherwise have been alone and hungry.

Gael Greene and James Beard founded Citymeals-on-Wheels in 1981, after reading a newspaper article about homebound elderly New Yorkers with nothing to eat on weekends and holidays. They rallied their friends in the restaurant community, raising private funds as a supplement to the government-funded weekday meal delivery program. Thirty years ago, their first efforts brought a Christmas meal to 6,000 frail aged.

Citymeals’ volunteers are not just providing food, however. They also provide company and human contact to people who, for various reasons, have difficultly leaving their apartments.

FIJI Water is proud to have worked with Citymeals-on-Wheels for over eight years. Now, you too can help, simply by purchasing FIJI Water in the NYC metro area at participating restaurants and retailers.

List of Participating Retailers

• Food Emporium
• D’Agostino
• Morton Williams
• Gristedes
• Duane Reade

SF Chefs 2011 is a food and wine event celebrating the unique flavor, diversity and bounty of Northern California. The Grand Tasting Tent, set on San Francisco’s legendary Union Square, will feature over 200 of San Francisco’s finest restaurants, bars, distilleries, breweries, and wineries displaying their finest creations.

We’ve also partnered with some SF Chefs of our own, who will be serving up FIJI Water-inspired treats from our signature FIJI kitchen. On Friday, August 5, Chef Paul Piscopo of Trace, the soon-to-be launched new restaurant at W San Francisco, will be serving corn panna cotta with crispy polenta and pickled watermelon. Two days later, Chef Daniel Corey of Luce will serve compressed summer melons with cucumber cream and tomato jus. We’ve got a sneak peek at the recipes for these culinary creations below. Enjoy!

FIJI Polenta with Corn Panna Cotta and House Pickled Watermelon

2 tablespoons olive oil
2 cloves garlic, minced
1 quart FIJI Water
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
11/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
2 ounces Parmesan, grated

1. Preheat oven to 350 degrees F.
2. In a large, oven-safe saucepan heat the olive oil over low heat.
3. Add the garlic and sauté for 1 to 2 minutes, making sure the garlic does not burn.
4. Add the FIJI Water, whisk in the cornmeal and turn the heat up to high.
5. Once you have added all of the cornmeal, cover the pot and place it in the oven.
6. Cook for 35 to 40 minutes, stirring every 10 minutes or so to prevent lumps.
7. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper and gradually add the Parmesan.
8. Pour the polenta into a 1/2 sheet pan lined with plastic wrap.
9. Place in the refrigerator to cool completely.
10. Once set, turn the polenta out onto a cutting board and cut into small squares.

8 ounces. sweet corn kernels
1 cup FIJI Water
1 cup cream
1 sheet gelatin
2 tablespoons olive oil
salt and pepper

1. In a pan add the corn kernels, FIJI Water, and olive oil.
2. Gently simmer until tender and sweet and all of the FIJI Water has been reduced.
3. Add the cream and bring to a simmer.
4. Add the mixture to a blender and puree until smooth.
5. Soak the gelatin sheet in cold FIJI Water until soft.
6. Add the warm corn liquid.
7. Pour this liquid through a fine mesh strainer, season the corn puree to taste, and pour into small serving bowls to set.

1.5 quart FIJI Water
1 quart watermelon rind (white only, no skin), finely diced
1 cup unsweetened rice vinegar
1/3 cup salt
1/2 cup sugar
2 jalapenos, split
5 garlic cloves
1 large piece fresh ginger, sliced
1/2 red onion, julienned
mustard seed, coriander, celery seed, black peppercorns, allspice, and bay leaves

1. Combine all ingredients except for the watermelon rind in a large pot and bring to a simmer, dissolve all sugar and salt.
2. Allow to cool, then add the small diced rind from the watermelon.
3. Refrigerate a minimum of overnight.

1. Dust the polenta squares with flour and pan fry in oil until crispy.
2. Transfer to paper towels, season with salt and pepper.
3. Top the set panna cotta with a small amount of the pickled watermelon, the crispy polenta and chives.
4. Enjoy!

Compressed Summer Melons With Cucumber Cream, Tomato “Jus”

Compressed Melons

3 each Galia melon
1 cup white verjus (fusion)
1/4 cup FIJI Water

1. Clean and dice melon into large dice or use medium melon baller.
2. Toss in bowl with verjus and FIJI Water.
3. Place melon in vacuum bag and compress on highest setting.
4. Let sit for 4 hours or overnite in cooler.

 
Cucumber Cream

2 cup of yogurt, Greek “Fage” preferably
1 cup cucumber juice, fresh
1 lemon, juiced
kosher salt, to taste

1. Whisk together all ingredients in mixing bowl. Season with salt to taste.
2. Transfer to siphon and charge with two cartridges if you have it, otherwise cover and refrigerate for at least 4 hours.

 
Tomato “Jus”

6 pounds canned San Marzano tomato
3 quarts FIJI Water
5 crushed cardamom pods
1 fresh bay leaf
2 strips of orange zest
4 pieces fresh thyme

1. Combine all ingredients in a large stainless steel pot and bring to a simmer.
2. Reduce heat and simmer for 2 hours. Run everything a food mill then pass through strainer.
3. Freeze overnite.
4. Remove from freezer and let drain/thaw over cheesecloth. Liquid should come out completely clear.

 
To Plate

1. Pool the bottom of bowl/cup with tomato “jus.”
2. Place compressed melon in the “jus”and season with espelette and sea salt.
3. Top with cucumber cream and garnish with sea salt, a bit more espelette and small leaf of lemon basil.

“The addition of Landmark Vineyards to the growing portfolio of wine brands in the FIJI Water/Roll Global family is an important step for the company,” said Stewart Resnick, Chairman, Roll Global, which owns FIJI Water and JUSTIN Vineyards & Winery. “Proprietors Mike and Mary Colhoun have done a fantastic job creating world-class Chardonnay and we look forward to carrying on that tradition.”

FIJI Water plans to maintain the winemaking and hospitality operations of Landmark Vineyards in its current location in Kenwood, California.  Winemaker Greg Stach will be staying on to manage the award-winning Landmark program.

“Mary and I are thrilled that a well-respected company will be taking the reins at Landmark,” said Mike Colhoun, who along with wife Mary will maintain a limited role with Landmark.  “We look forward to seeing the careful and thoughtful growth of the Landmark name that has been in our family for over 37 years.”

Advising on the transaction on behalf of Landmark Vineyards was San Francisco-based investment bank, Demeter Group.  “As the preferred advisor of the industry’s most prominent ultra-premium winery transactions, we are happy to have been able to work with Roll Global to continue building their wine portfolio,” said Jeff Menashe, Chief Executive Officer of Demeter Group.  This acquisition follows FIJI Water’s December 2010 acquisition of Paso Robles-based JUSTIN Vineyards and Winery.

ABOUT Landmark Vineyards

Landmark is a third-generation, family-owned-and-operated winery with a rich history in farming and agriculture. The winery was founded in 1974 by Damaris Deere Ford, great-great granddaughter of John Deere. Today, her son and daughter-in-law, Mike and Mary Colhoun, are the proprietors, continuing to express the family’s agricultural legacy through Landmark’s everyday vineyard practices.

Landmark’s commitment to family and tradition is evident in all aspects of the winemaking process, including naming the wines in homage to their cherished John Deere heritage — Landmark and Overlook were Deere family homes; the Damaris Chardonnay was named after Michael’s mother, John Deere’s great-great-granddaughter, as well as the Colhoun’s daughter, who represents the brand on the East Coast; the Grand Detour Pinot Noir is named for the location of John Deere’s blacksmithing shop in Illinois; and with a nod to the beginning of it all, the Syrah is aptly named Steel Plow.

Landmark Vineyards is located at 101 Adobe Canyon Road, Kenwood, CA 95452. The tasting room is open daily from 10:00am to 4:30pm. Guided Estate Tours are available daily by appointment in addition to Self-Guided Vineyard Tours. For additional information, call 707-833-0053 or visit the website at www.landmarkwine.com.

Five days at Villa La Estancia was also one of the first prizes in the FIJI Water Metro Hunt. For more information about this Trip Advisor five-star resort, visit their website.

The mango gazpacho in its native setting, poolside at Villa Estancia Resort.

Mango Gazpacho

(serves 4)

1. Blend eveything together, seasoning with salt and pepper to taste. Enjoy your mango gazpacho with celery sticks.

Sea Scallop Ceviche

(serves 4)

1. Mix scallops with lime juice and let marinate in the refrigerator for 30 minutes.
2. Combine all ingredients and season with salt and pepper to taste.
3. Serve your ceviche with dehydrated corn tortilla chips.

Win seven unforgettable nights at one of the world’s most famous and exclusive resorts, Turtle Island, Fiji. From the moment your plane lands at this private island, you’ll spend every moment in pampered luxury. Your personal liaison will whisk you away to your private beachside villa, one of only 14 on the entire island. Stroll the private beaches, relax with the complimentary lomilomi massage, or feast on a leisurely lunch under the palms: All food, drink, and activities are covered for your entire stay.

Oh, and did we mention you’ll be flying Air Pacific business class from the U.S.? Or that if you don’t win the trip to Fiji, you still have a chance to win a stay at one of three fabulous boutique hotels in the U.S.: the Gansevoort in Miami, the Georgian in Los Angeles, or the Wit in Chicago.

Turtle Island, frequented by such celebrities as Charlize Theron and Jason Bateman, is one of those exclusive resorts you’ve heard about but never thought you’d have a chance to visit. Until now. Click below to enter or go to www.fijiwatertriptofiji.com.

ENTER A SECOND TIME!

For a chance to win a second trip to either the Sofitel Fiji Resort or Hilton’s Fiji Beach Resort & Spa, visit the FIJI Water display at participating retailers and text the short code to the phone number provided to enter.

List of Participating Retailers:

• Jewel-Osco
• Farm Fresh
• Albertsons
• Cub
• Acme
• SaveMart
• Lucky
• Duane Reade
• Winn Dixie
• Smart & Final
• Hy-Vee

First Prize: Return air tickets for two to Fiji, including five days, four nights at the luxurious Shangri-La Resort

Second Prize: A two-day, one-night getaway at the Amara Sanctuary Resort at Palawan Beach, Singapore.

Third Prize: A two-day, one-night weekend stay at the Rasa Sentosa Resort, Singapore’s only beachfront resort.

Simply buy at least two bottles of FIJI Water on a single receipt and SMS the following information to phone no. 9111 2000:

<FIJI>space<name>space<NRIC>space<last 4 digits of receipt number>space<email>space<postal code>

Please visit www.tucklee.com/fijiwatercontest for more information. Terms and conditions apply.

 

 

 

Rhubarb Delight

Although not a classic cocktail ingredient, rhubarb provides a fresh, tart flavor and combines with the Grand Marnier and vodka perfectly. “This is a perfect afternoon drink on a lazy summer day,” advises Dee.

1. In a cocktail shaker, combine all ingredients and shake.
2. Strain and serve in a martini glass.
3. Garnish with mint.

Rhubarb Simple Syrup

1. Bring contents to a boil in a saucepan and boil for 5 minutes.
2. Strain through sieve and let cool.

Blueberry Wine Spritzer

Not only is this a tasty twist on the classic wine spritzer, “blueberries are a natural antioxidant that give a burst of flavour to this sparkling cocktail,” says Dee.

1. Pour blueberry syrup into a champagne flute.
2. Top with sparkling wine and garnish with four fresh blueberries.

Blueberry Simple Syrup

1. In a small saucepan, place all ingredients over medium heat.
2. Bring to boil, then reduce temperature to low and cook for 4 to 5 minutes until berries soften.
3. Remove pan from heat, strain syrup, and cool.

Gin Lemonade

FIJI Water keeps this thirst-quenching cocktail light on calories, but not on refreshment. “Mint and lemon mix well with gin as they enhance the herbal flavours,” says Dee.

1. In a cocktail shaker, muddle mint leaves with lemon juice and sugar.
2. Fill shaker with ice and pour in gin and FIJI water.
3. Shake and strain into a highball glass filled with ice.
4. Garnish with lemon wheel and mint leaves.

• We’re excited to announce that a fifth fantastic venue has been added to our line-up: Tres Mexican kitchen on Townsend St.
• The final destination on the tour, Luce, will be offering a special dinner for Cable Car Crawl attendees after the event. A three-course meal prepared by Chef Daniel Corey, paired with wines from JUSTIN Vineyards, will be offered for $65 per person, not inclusive of tax or gratuity. Reservations can be made through www.opentable.com or by phone at 415.616.6566. Please use Cable Car Crawl as package code when prompted.

The Cable Car Crawl

This July 31, the cable cars of San Francisco will be delivering a treat considerably more delectable than Rice-a-Roni.

As part of the run-up to SF Chefs, the annual food, wine, and spirits week in San Francisco, FIJI Water is excited to present the SF Chefs Cable Car Crawl, an afternoon of food and wine sampling at four of the city’s best restaurants, with transportation between provided by private electric cable cars.

Taking in the City and Its Food, At Leisure

It’s the best the city has to offer: delectable food paired with excellent wines, along with those fabulous views taken in from a chartered, open-air cable car. And it cuts out SF’s most nettlesome feature: walking up those darn hills!

The whole shindig starts at Luce (located down near the water) and then crawls up the hills to each stop on its route — Butterfly, Roy’s, and Alexander’s Steakhouse. At each location, the lucky passengers will be served one FIJI Water-inspired dish paired with a cocktail or wine, before it’s off to the next stop.

The Cable Car Crawl is going to be one of the most enjoyable events at SF Chefs this year, and we would like to invite you to join us July 31 for this special event. Tickets are $55 each, or $45 each if you use your Visa Signature Card.

A stylist and advocate for men’s grooming since 1988, John Allan has helped initiate thousands of men into the “club” of maintaining and improving their appearance with specialized services and products.

Sponsored by FIJI Water, this launch celebrated John Allan’s new men’s club at The Bay Queen St., where professionals can unwind before, during or after a hard day’s work, including skin treatments, shoe shines and beard trims, for an annual membership of $750.

Already incredibly popular in both New York and Chicago, the launch of John Allan’s in Toronto reflects men’s growing awareness of good skin care habits, products and treatments. “Men are educated now,” says Allan, “and they’re no longer satisfied with a $10 barbershop trim.”

But his eponymous grooming clubs aren’t spas, Allan is quick to note. “There’s no pampering of any sort. Only grooming.”

With the launch of similar clubs all over the country, it’s clear that men are putting their grooming habits in the hands of the pros. In between visits, of course, you’ll need a few key products to maintain the results. Check out these John Allan products to help get you through the summer in style.

Keep It Smooth
It’s summer and the sun is shining – but it’s also drying out your skin. Allan recommends using an exfoliating scrub to wash away dead skin cells to keep your skin looking smooth between shaves.
John Allan’s Scrub Exfoliating Face Cleanser, $17

Slick Shave
Avoid razor burn by using a pre-shave solution, which creates a slick surface for the blade to glide over to avoid irritation.
John Allan’s Slickwater Pre-Shave Solution, $29

Avoid the Shine
“In the summer heat, hair gels and waxes can leaves your hair looking sticky and greasy,” says Allan. Try using a matte pomade to hold your hair in place without the shine.
John Allan’s Matte Lightweight Styling Pomade, $23

Guys, which products are part of your daily regime? Do you have a go-to spot for grooming?

Meatopia is “going to the next level” this year, with 49 chefs cooking up a cornucopia of delicious meats — and, yes, unlimited FIJI Water to wash it down.

You can also try your luck in our Meatopia “Meat Elite” ticket giveaway, where you have the chance to win two VIP tickets to the festival.

In the run-up to the festival, Ozersky sat down with us to talk about how Meatopia started, his “meat tooth,” and the one meat he doesn’t really like.

Q: How did the idea of Meatopia come about?

A: I published my first meat book, Meat Me in Manhattan, in 2003. It was a small, no-frills, guerilla-style publication, and I threw the book party myself at a place called the Box Car Lounge in New York. I had a little meat party as the book party and had an assortment of meats from around New York present, and I called it Meatopia. Subsequently, as I became more successful, I made the parties bigger and bigger and started inviting some of the great chefs of New York to come and cook on-site.

Q: How did your love affair with meat begin? Was it love at first sight? Or was it love acquired over time?

A: It was neither. I was a very solitary child who was fat and depressed and I self-medicated myself with food, especially meat. I never had much of a thing for sweets. I had what I guess you could call a “meat tooth.” There was something about animal flesh and all the unique flavors; it had a soothing influence on my mood.

A steer at Creekstone Farms, one of the providers for Meatopia.

Q: Can we talk a little bit about the 850-pound steer that is being served at the event?

A: So this is something that, to my knowledge, has never even been attempted at an event in New York or probably even in the country. You’ve all seen whole hogs cooking, that’s pretty much old hat — not enough for the grandiosity of my ambitions for this event. So I talked to Pat LaFrieda, the celebrity butcher who is one of our sponsors, and he and I decided that we are going to grill an 850-pound whole steer! Which is 850-pounds after it has been prepared; we are talking maybe 1,400 when it was alive! It is a reallybig animal and it is going to be carved whole by Pat LaFrieda in front of everybody.

Q: What is the rarest form of meat you have ever had, that most people are unaware of or have never heard of?

A: Here’s the thing. I have eaten all the different kinds of “weird game meat” and so on that you have heard about, but my approach with meat is that I am really not that enthusiastic about people eating crazy meats like zebras and wild foods or caterpillars or whatever. I believe that we should eat more beef, pork, veal, ham, goat, chicken, duck, and turkey—well, turkey I don’t really like. The point is the meats that are represented at Meatopia are all meats that everybody likes that are already in production with American meat farmers. There will be a few game meats present, but Meatopia is not really about eating “crazy” meats. It’s about the meats that everybody eats but that is raised in a more responsible, thoughtful way and cooked with all the art feasible to human ingenuity.

All the animals served are hormone, antibiotic, and cruelty-free.

Q: What kind of farms does the meat served at Meatopia come from? How was it raised and is it hormone and antibiotic-free?

A: With an event like this, where you are serving thousands of people with 49 chefs, you can’t get all of the meats from small farms. I can, however, vouch for all of the meats being cruelty-free, hormone-free, and antibiotic-free. So some of the farms are small farms, and we have some really beautiful meats coming from there, but then we also have some larger operations who are really trying to do the right thing. For example, Creekstone Farms in Kansas is a larger beef operation. A lot of the things you have heard about beef, if you were buying from Creekstone that would not be the case. So these large farms are trying to find an alternate way for agriculture.

Q: And a portion of the proceeds are going to charity?

A: We have three different organizations that we are making donations to from Meatopia. One is Slow Food USA (www.slowfoodusa.org), the other is Just Food (www.justfood.org), and then we are making a donation to the Armed Forces foundation to support American military troops.

Q: Final question: Besides meat, what else can’t you live without?

A: Sweet and Low! I couldn’t live without Sweet and Low. Right now I am drinking Rwandan coffee with Sweet and Low in it. I just love it!

This season, our Fashion Week internship contest will be run exclusively on Facebook. To enter, please go to our Facebook page tab “MB Fashion Week Intern Contest.”

Our four FIJI Water interns will work behind the scenes at Fashion Week as FIJI Water brand ambassadors, rubbing shoulders with the glitteratti and soaking up more fashion experiences than you can shake a $10,000 handbag at. In past seasons, our interns have had opportunities to see and even help set up runway shows by top designers. All interns also receive a full year of FIJI Water Delivery.

But it’s not all glamour. This is a real internship with real duties and responsibilities, so only the best and brightest need apply. We’re looking for energetic brand ambassadors who can stay professional during long days while manning the FIJI Water booth and interacting with celebrities and other fashion VIPs. To learn more about what the internship entails and what you’ll get out of it, read intern testimonials from previous seasons of Fashion Week.

Think you’ve got what it takes? Enter now.

More Details on the Internship Contest

Please note that the winning interns must provide for their own transportation to, and accommodations in, New York City for the duration of the internship (September 8-15, 2011). If you are chosen as a finalist, you must show you have a place to stay in or around New York City during that time. Interns will be given a $250 stipend for the week to help defray costs, a Metrocard to get around town, and a year’s supply of FIJI Water.

All interns must be over 18 and a resident of one of the 50 United States or the District of Columbia. See our official rules for the details.

The Application Process

The February 2011 FIJI Water Mercedes-Benz Fashion Week Interns.

The internship contest is divided into two rounds, with eight finalists from the first round advancing to round two.

In the first round, each applicant gives their answer to the question “What does ‘good taste’ mean to you?” in 200 words or less.

Of the eight finalists in round one, seven of the finalists are selected by FIJI Water judges, but one “wildcard” finalist will be determined by your votes on Facebook — so be sure to tell your friends to vote for your entry. To vote, you must be a fan of FIJI Water on Facebook.

In the second round, the eight finalists create a video response to a fashion question. (See last year’s question and video responses.) In round two, all four winning entries will be selected by your votes on Facebook.

Making Your Entry Stand Out

Here’s what we look for in determining the finalists:

1. Excellent writing skills.
2. Creativity.
3. Thoughtfulness.
4. Brevity. If your entry is longer than 200 words, the Facebook app won’t allow you to enter it.

Read past seasons’ entries to get an idea of what does and doesn’t work.

The finalists will be contacted by FIJI Water by July 25, at which point they must provide:

1. A resume.
2. Details on how they will get to New York for Fashion Week and where they will stay.

About the Voting Process on Facebook

In both round one and two, you can vote as many times as you like, but you can only vote once for each entry (including your own). Use your votes! Share the love!

To vote, you must be a fan of FIJI Water on Facebook.

If you are having problems entering or voting, please comment on our Facebook page or on this blog post and we will get back to you as soon as possible.

GOOD LUCK!

I like soups really chunky. Start off by sauteing a bunch of carrots, celery, and onion in some olive oil over high heat:

After a few minutes, add some chopped zucchini (each veggie layer gets some fleur de sel and pepper).

Then the pantry goods: seasoned diced tomatoes, garbanzo beans, a box of low-sodium veggie broth, a bay leaf, and a tablespoon each of cumin and coriander.

Bring to a boil and then simmer for 15-20 minutes, or until it’s time to eat.

Serve with crusty bread.

If you have leftovers, you can combine the soup and bread to make a new dish — Ribollita!

I like to freeze it flat for another time, when I’m in a soup-y mood.

There you have it — fast, easy, cheap, vegan, and enough to feed an army.

Meatopia Down Under the Brooklyn Bridge

Join the Meat Elite

Spinach

Full of calcium, folic acid, vitamin K, and iron, spinach is also rich in vitamin C, fiber, and beta carotene, a source of vitamin A. Add in its lutein and flavanoids, which act as antioxidants, and this good-for-you green is a nutritional powerhouse.

Almonds

High in vitamin E, magnesium, fiber, and protein, these nuts also contain calcium for strong bones. Try toasting them in the oven to really bring out their flavor. (If you’re watching your fat intake, remember: Just a handful will do.)

Salmon

Brain food! Grill some of this omega-3-rich fish and slice it over your greens. Salmon is also a good source of calcium, magnesium, protein, and B vitamins — it’s one of the most healthful animal proteins you can eat.

Quinoa

This gluten-free super food is the trendiest grain on the market, and it’s little wonder why. High in protein and boasting nine essential amino acids, quinoa (pronounced KEEN-wa) is a very good source of manganese, magnesium, iron, copper, and phosphorus.

Blueberries

These low-cal berries are packed full of vitamin C, dietary fiber, and antioxidants. They’re also low in sugar – which will help keep belly fat at bay – and high in color, which creates a plate-prettying effect.

Need some more summery dishes to round out your meal? We’ve got you covered with recipes for a summer soup, fruit punch, and sorbet.

For Her

For Him

FIJI Water Dinner at Casa Tua Restaurant and Private Club

[caption id="attachment_15451" align="alignright" width="265" caption="The Grand Tasting tents in Wagner Park, with a view of the mountains behind. "][/caption] The Grand Tasting Sessions

Best New Chefs and the Publishers Party

Bright and Colorful

• Nothing goes better with a tan than teal. (Above, Banana Republic $69.50)
• Forget the boyfriend, this pink and purple tote is the ultimate arm candy. (Gap $49.95)
• A hot red hue and rosette detailing will get you noticed in no time. (RW&CO. $60)
• You’ll light up warm summer nights in this lemon-yellow top. (RW&CO. $48)

Nautical Inspired

• The details on this top are so sweet that no accessories are needed. (RW&CO. $40)
• Anchor your outfit with this navy striped bag. (RW&CO. $20)
• The striped shirt is a must for every wardrobe—it will never go out of style. (Old Navy $12.50)

Maxi Dresses

• This is the official dress of summer 2011! (RW&C0. $88)
• Elegant and easy, you can dress this look up or down. (Banana Republic $185)
• Delicate ruffles and a tropical print flatter every body type. (Old Navy $34.94)

Eye-Popping Pendants

Charm Bracelet

Statement Rings

Colorful Watch

FIJI Water Carrot Melange

1. Peel and cut ends off carrot and parsnip. Using a thick blade vegetable peeler, cut ribbons of carrots and parsnips, shaving from bottom to top of carrot.
2. Melt butter in skillet. Add carrot/parsnip ribbons and toss to coat with butter. Saute on medium-high heat.
3. Watch and smell the caramelization of the vegetables. Add sugar, salt, and pepper to taste. Once pan is dry, add FIJI Water and listen for the sizzle.
4. Toss the carrots and parsnips; they will begin to absorb the FIJI Water. Midway thru the evaporation process, add edamame soybeans to the pan. Continue to toss ribbons in the pan so that they are cooked evenly.
5. When all liquid has evaporated, spoon onto dish. Taste the difference.

Fine Print:

• Tickets are to a Chicago-area event; prize does not include transportation to the event or accommodations.
• Must be at least 21 years old to be eligible.
• See our official rules for details.

Trailer to "The Crown Life"

Grapefruit-Tarragon Sorbet

1. Steep tarragon in simple syrup for 30 min.
2. Add in bloomed gelatin.
3. Strain and cool.
4. Mix well and run in an ice cream maker.
5. Store in an airtight container in freezer.

Pomegranate-Lime Sorbet

1. Combine sugar, POM juice, and corn syrup and bring to a boil.
2. Add in bloomed gelatin.
3. Strain and cool.
4. Add in lime juice and zest, and mix well.
5. Run in ice cream maker.
6. Store in an airtight container in freezer.

Fine Print:

• Tickets must be used for the Saturday, May 28 (7:30 p.m.) performance. Additional restrictions apply, please see our complete contest rules for all the details.
• Entrants must be Canadian residents residing in the Greater Toronto Area.
• Contest ends May 25 at midnight, Eastern Daylight Time.
• You must be 18 or over to enter.

• "Jose" (Jaleo)
• "Tom" (Craft)
• "Scott" (Scarpetta)
• "Alain" (Mix)
• "Susan" (Street)
• "Jean" (Everest)
• "Michael" (RN74)
• "Mary Sue" (Border Grill)
• "Rick" (RM Seafood)
• "Charlie" (Aureole)
• "Alex" (Stratta)
• "Nobu" (too easy)
• "Gordon" (The London)

The Food Festival That Ate Las Vegas

Chef and DJ Hubert Keller and "FIJI All Night Long!"

Uncork'd All Over Town

• The Grand Tasting poolside at Caesars Palace May 6 with 2,500 in attendance. We set up the FIJI Water Lounge to keep the foodies well-hydrated and rested between tastings from over 50 of the top restaurants in Las Vegas, including Fleur/Burger Bar, NOBU, Joel Robuchon, Craftsteak, Shibuya, Aureole, Sage, Jean Georges Steakhouse, Julian Serrano, Comme Ca, and Jaleo/China Poblano.
• Jet Tila of Wazuzu claiming victory at the Fourth Annual Celebrity Chef Blackjack Tournament poolside at the Encore.
• Casino magnate Steve Wynn and Chef Tal Ronnen (who has created innovative vegan meals for Oprah Winfrey and Ellen DeGeneres) hosting an interactive tasting of delicious meatless cuisine with Chefs Alex Stratta and Tila.
• Lunch with France's Chef of the Century, Joel Robuchon, at Joel Robuchon inside the MGM Grand, hosted by Bon Appétit Editor-in-Chief Adam Rapoport.

Orange Mint Sorbet

1. In a small saucepan, combine FIJI Water, sugar, and mint leaves over medium heat.
2. Bring to a boil. Stir. Reduce heat and cook for 5 minutes.
3. Turn heat off and cover pan. Let cool.
4. Strain syrup into a medium-sized bowl. Add orange juice and mix well.
5. Pour mixture into container, cover, and place in freezer until half frozen.
6. Take out, stir with fork, and place back in freezer.
7. Once fully frozen, blend mixture in a blender until smooth.
8. Cover and freeze until ready to serve.

Fruit Medley Punch

1. Combine all liquid ingredients in large punch bowl.
2. Sweeten to taste.
3. Garnish with floating orange slices and a sprig of fresh mint.
4. Chill and serve.

Fruit Gazpacho

1. Combine the first eight ingredients in a blender or food processor until smooth.
2. Empty mixture into a bowl. Stir in the diced apple and blueberries.
3. Serve and garnish with sliced strawberries and kiwi fruit.

The Classiest 100-Mile Bike Ride in America

About Best Buddies

About LUCKYRICE Food Festival

About Chef Eric Hara

Rachel Maddow Works the Bar, Sarah Palin Works the Crowd

Fierce Competition on the Streets of San Diego

Metro Hunt Grand Prize Winners: Home Grown

Celebrity Sightings and Spa Bliss

Designer Kicks

Local Delicious

"What is your favorite movie space alien, and why?"

Fine Print:

• Tickets cannot be used Friday or Saturdays after 5 p.m. Additional restrictions apply, please see our complete contest rules for all the details.
• Contest ends April 14 at midnight, Sydney time ("Game over man!").
• You must be 18 or over to enter.

[caption id="attachment_11803" align="alignright" width="149" caption="Chef Aaron May of La Grande Orange"][/caption] Shrimp Ceviche

1. Bring 2 quarts of water to a boil with 1 onion, Tabasco, bay leaf, and scant amount of salt.
2. Blanch shrimp for 90 seconds, then remove to an ice bath.
3. Toss remaining onion, tomato, peppers, and serrano chili in olive oil and char on a hot grill.
4. Let cook through and place in blender with ketchup and juiced lemon and oranges, and process until smooth. Reserve chilled.
5. Juice limes and place shrimp in lime juice, season with salt and pepper, reserve chilled for 5 minutes.
6. Cover with ketchup mixture and garnish with shaved red onion, cilantro, green onion, and onion seed.

Filler Space

[caption id="attachment_11807" align="alignright" width="149" caption="Chef Bernie Kantak of Citizen Public House "][/caption] Pork Belly Pastrami With Rye Spaetzle

1. Combine water, spices salts, garlic, and sugar in saucepan and bring to boil. Simmer 5 minutes.
2. Transfer to 1-quart container; add ice to bring brine level to 2 cups and also to chill liquid.
3. Add pork belly; weigh down with plate to keep under the surface of the brine. Allow to sit for 1 day per inch of thickness; turn belly over after first night.

1. Combine thoroughly and rub all over bellies.
2. Smoke in perforated pan with wood chips.
3. Wrap in plastic and then foil. Place in roasting pan and cook in oven at 275F for 8 hours.

1. Combine rye crumbs, flour, and salt.
2. Mix in eggs and water to form semi-stiff dough. Using plenty of flour, roll into 1-inch-round log.
3. Flatten log and cut 1/2-inch-thick piece and cook in salted water like pasta. It will float when done.
4. Drain and brown quickly in sauté pan with blended oil.

1. Combine vinegar, water, sugar, seeds, and salt in sauce pot and bring to boil.
2. Add Brussels sprouts and return to boil; chill in ice bath. Store in cooler over night.

1. Combine wine and mustard thoroughly.
2. In hot sauté pan, add kraut and sauté briefly. Deglaze with wine mixture, reduce by half, then add cream and reduce by half again.

Educating Future Recyclers and Environmentalists

"Scavenger Hunt" Concept Goes Social & Sophisticated

Wagyu Dango With Saffron Wasabi Aioli

1. Mix together soy, beef, mirin, and green onion.
2. Portion rice into 1-ounce increments and press flat.
3. Portion Wagyu mixture into 1/2-ounce balls and place in the center of rice.
4. Using plastic wrap, roll rice around Wagyu mixture tightly.
5. Set in refrigerator for at least 2 hours.

1. Mix wasabi, saffron, lemon juice, and water together into a paste.
2. Mix into mayonnaise until uniform in texture.
3. Let set at room temperature for 1 hour then mix again.

[caption id="attachment_11356" align="alignright" width="149" caption="Executive Chef Michelle Weaver of the Charleston Grill"][/caption] Executive Chef Michelle Weaver of the Charleston Grill

Charleston Grill Crab Cake

1. Mix together mayonnaise, salt and pepper, egg white, zest, juice, chives, and thyme.
2. Fold in crab meat.
3. Make a patty, dust with bread crumbs, and sear in butter or oil.

1. Heat shallots in oil, then add shrimp and cook.
2. Add remaining ingredients and heat through.
3. Serve warm over crab cakes.

[caption id="attachment_11359" align="alignright" width="149" caption="Executive Chef Steven Lusby of 82 Queen"][/caption] Executive Chef Steven Lusby of 82 Queen

82 Queen's Jambalaya

1. In a large skillet, sauté all ingredients except rice until the shrimp are cooked.
2. Add rice and stir constantly until well blended.
3. Adjust seasoning and add Tabasco to desired taste.

[caption id="attachment_11184" align="alignright" width="265" caption="The FIJI Water Fashion Week Interns."][/caption] The FIJI Water Fashion Week Interns on the Scene

[caption id="attachment_11189" align="alignleft" width="265" caption="The Bumbys: performance artists and fashionistas."][/caption]

The Bumbys' Dry Wit Makes a Splash

But What About the Fashion??

• Zang Toi, profiled last season right here at FIJIWater.com, had widespread, spontaneous applause break out after the show -- the only one we saw where that happened. Zang also got a standing ovation afterward. We ran into him the next day on the way to friend Pamela Rolland's show, and he said he was pleased with the reaction but was relieved all the hard work was over.
• The celebrities were back at Marc Jacobs after several season where celebs were noticeably absent -- most likely because Jacobs decided to let them back.
• Libertine, which showed Saturday morning at 10 a.m. (so early!), managed to wake up the crowd with colorful clothes and patterns on traditional designs.

FIJI Water Employees Participating in the Hustle

Sowing a Passion for Reading From California to Fiji

New Water Project in Wailevu

A Bittersweet Announcement from the FIJI Water Foundation

Rowley designed her first dress at age 7, sold her first collection in college, and has won or been nominated for numerous fashion awards, including the Perry Ellis Award for Womenswear. Rowley talked about her own inspirations, and what it means to have “good taste.”

Q: What inspired you to become a fashion designer?

A: I don’t know that I had a choice. I was always interested in playing with fabric. I made my own clothes and bought Betsey Johnson sewing patterns and tinkered with them. I was fortunate enough to have a lot of different people — both friends and industry contacts — along the way telling me to go for it, or else I don’t know if I would have had the perspective to see that this could be my career.

Q: What was the design inspiration for your fall collection?

A: Well, in my spring collection, everything had to be sleek and clean and architectural. When I approached fall, I filtered everything through the same modernist lens – the clothes are very contemporary – but with a completely different twist. This collection is full of these really beautiful fabrics that are both fragile and luxurious.

A look from Cynthia Rowley's Spring 2011 Collection.

Q: How much time does it take to create a season’s collection?

A: I think it would be hard for any designer to determine how long it takes him or her to really conceive a collection from inspiration to production. I mean, for some of the designs that I end up actualizing, I might have seen a movie ten years ago, or read a book that all of a sudden I’m reminded of, and then it becomes a central inspiration in the collection’s development.

Q: What do you do to set your design apart from those of other designers?

A: I think every designer has his or her own unique point of view, so I never even have to try to set myself apart.

Q: What kind of woman (or person or man) do you design for?

A: Well, I could give you the typical answer, and tell you that I’m designing for someone confident, adventurous, creative, etc., but the truth is, we have such an extensive range of lines and products, that I don’t have a type – I just try to create compelling, beautiful products.

Q: How do you want people to feel when wearing your clothing?

A: It’s important to me that my clothing makes people feel comfortable, but also confident and sexy. I would be happy if my clothing inspired people to have more fun – to be more playful and adventurous. I would hope that my customers would take the pieces I’ve designed and style them in a way that feels authentic to them.

Q: What is your favorite piece that you’ve designed?

A: It’s kind of like what they say about kids: “It’s impossible to choose a favorite!”

A look from Cynthia Rowley's Spring 2011 Collection

Q: What are some of your least favorite trends of recent years?

A: Oh, let’s not get dragged down by the negative side of things…!

I mean, to be honest, there’s validity to looking and learning from anything new. I think anything really new is good.

Q: What is the future of fashion? What big milestones do your foresee for the next 10 years?

A: The future of fashion is democratic consumption. I think we’re going to see the consumer playing more and more of a role in how we create and what makes its way onto the runway. Of course, the bridge between designer and consumer is becoming smaller every day with all of the new technologies designed to facilitate these communications… which is really exciting!

Q: In fashion, what does “good taste” mean to you?

A: Good taste means knowing yourself and what works for you. Though it’s important to be aware of seasonal trends, it’s way more key to develop an overarching sense of style — not necessarily timeless, but thoughtful. I don’t believe in the “dressing your age” adage — I think it’s outdated—but I do think it’s important to partake in styles that suit your body type and convey an interest in looking your best. I also think good taste has so much to do with being willing to experiment. When you step outside of your comfort zone, you can create a look that’s really different and special.

Q: What advice would you give to someone wanting to start a career in fashion?

A: Keep your eyes open and don’t be afraid to ask a lot of questions. You should try to intern with or assist a designer that you like and respect to get a better sense of the process as a whole. Don’t expect it to be about glamour, because most of it is about hard work. Don’t get discouraged by minor setbacks, and don’t let criticism drag you down – have faith in your own vision.

Christian Siriano's Fall 2011 Collection: Exclusively at FIJIWater.com

The Bumbys, Our Wonderful Interns, And More

• A three-night stay in a Parlor Suite -- 1,200 square feet of luxury high above the Strip.
• Two VIP Indulgence tickets to Le Rêve, which include Champagne Circle seating with plush, luxurious seats, video monitors to watch behind-the-scenes action, and a complimentary bottle of champagne and chocolates.
• Couples Good Luck Ritual treatment at The Spa at Wynn Las Vegas, including a 50-minute massage and foot and scalp treatment in a private couples suite with fireplace.
• Exceptional dinners at three renowned restaurants, one for each night: Bartolotta Ristorante di Mare, Sinatra, and The Country Club.
• Gift card to cover travel expenses for two to Las Vegas.
• Transportation in style to and from airport.

Jenny Eisenberg's Fashion Week Wisdom

Presenting our Fashion Week Interns

The Sheath Tail Bat: Barely Hanging On

A Mysterious Drop in Bat Populations

A Modern Wine Celebration of Ancient Vintage

From French Village to Park Avenue

Folayemi Agusto

Brittany Caswell

Samantha Epstein

Catherine Hsu

Jackie McKenzie

Meghan Mende

Gabrielle Tavani

Alma Alice Woo

Vote!

Volunteering in Los Angeles...

...and Around the World

How Do I Enter?

[caption id="attachment_9688" align="alignright" width="242" caption="Chef Eberhardt's pistachio cookies will be at the cookie swap December18."][/caption] Pistachio Breton Holiday Cookies

1. In a standing mixer fitted with a whisk, whip the yolks with the sugar until thick and light in color.
2. Gradually add the butter until fully combined, then add pistachio paste, and whip for one minute.
3. Using a rubber spatula, scrape mixture from the whisk and replace with a paddle attachment. Add the dry ingredients and beat until just combined.
4. Place a sheet of parchment paper on a flat surface and scrape the dough on top. Top with another sheet of parchment, and using a rolling pin, roll the dough between the paper into a 1/4-inch thick sheet. Chill in the refrigerator for 1 hour, or until hardened.
5. Preheat oven to 350˚F. Line two baking sheets with parchment paper. Using cookie cutters of your desired shape, cut out the cookies and transfer to prepared baking sheets. Any dough scraps can be re-rolled and cut. Bake cookies for 6 minutes or until golden brown.
6. While the cookies are baking, make the icing by combining all ingredients in a bowl. Drizzle onto the still-warm cookies to decorate.

Have Your Cookies and Eat Them, Too

[caption id="attachment_9574" align="alignleft" width="225" caption="The scene at last year's swap. "][/caption] A Sweet Event for a Sweet Cause

A Valuable Experience and an Unforgettable Week in Fashion

How to Enter:

• In our comments section below post your 150-300-word response to the following: "What does 'good taste' in fashion mean to you?" Comments must be submitted by 11:59PM PST, December 22, 2010. Comments submitted on Facebook or anywhere other than in the comments section of this blog post will not be considered. 
• Make sure you include your email address so we can contact you if you’re chosen as one of our finalists. If we can’t contact you through the email address you provide, we can’t include you as a finalist.

Then What?

• Week of December 27, 2010: We’ll choose the final eight (8) candidates, who will then create their very own video in which they answer three (3) specific questions to test their fashion enthusiasm and knowledge.
• January 7-14, 2011: Visitors to this blog will be able to view the videos and vote for their favorite.
• (On or around) January 17, 2011: We’ll tally up the votes and announce our Fashion Week interns.

The Fine Print:

• Interns will receive a year of free FIJI Water Delivery.
• Sorry, this internship is unpaid and does not offer reimbursement for any travel or lodging expenses, but there will be tons of networking opportunities and hands-on experience promoting a leading brand.
• By entering the contest, candidates agree to release and hold harmless FIJI Water and its affiliates and their respective officers, directors, agents, representatives and employees from all claims, liability or damage caused or claimed to be caused, in whole or in part, directly or indirectly, in connection with this contest.
• FIJI Water and its affiliates assume no responsibility for the conduct of any contestant or voter or the responses of anyone appearing in any entry.
• By participating, candidates acknowledge and accept the terms of the official rules of the contest. Additional restrictions may apply.
• By submitting your comment, you also must be willing to provide us with a photo of yourself to be used with your video.
• All candidates must be 18 years or older and a U.S. resident to participate in this contest.

[caption id="attachment_9562" align="alignright" width="194" caption="JUSTIN Vineyards & Winery co-proprietors Justin and Deborah Baldwin. "][/caption] A Mutual Commitment to Superior Taste

A Dramatic Rescue at Sea

Dried Fruit Stuffed Pork Loin with Roasted Winter Squash and Sautéed Brussels Sprouts

1. In a medium sauté pan add butter, shallots, and garlic and cook until soft for about 4 minutes, then add all the dried fruits and cook for 2 minutes. To finish, add spices and lemon juice. Season with salt and pepper and set aside, allowing it to cool.
2. For the loin, using a metal such as a sharpening still, make a hole in the middle of the loin and stuff with dried fruit.
3. Sear the loin in a hot pan on both sides, then place in a oven at 375 deg. for 40 -45 minutes.
4. Take out and let it rest, then slice.

1. Combine butternut squash with melted butter, sage, honey, balsamic vinegar, and maple syrup, season with salt and pepper.
2. Place the squash on a non-stick pan and cook in a preheated oven at 400 deg. for about 12 minutes.

1. Using a small knife, peel all the leaves from the Brussels sprouts.
2. In a sauté pan add olive oil, shallots, and garlic and cook about 3 minutes. Add Brussels sprout leaves and cook until leaves turn bright green color. Finish with salt, pepper, parsley, and sage.

Baby, Can You Hear Me Calling?

Worshiped and Eaten

Surviving -- Barely

An All-Inclusive Weekend of Music and Relaxation

Bring Your Crew

Ultimat Ghost

1. Add half and half, simple syrup, Godiva White Chocolate Liqueur, and Ultimat Vodka.
2. Shake with ice and strain into a pre-chilled martini glass.
3. Garnish with grated white chocolate.

Ultimat Vampire Elixir

1. Pour Ultimat Vodka, apricot brandy, and lime juice over ice in a highball glass.
2. Top off with club soda and a splash of POM Wonderful pomegranate juice.
3. Garnish with sliced orange peels for a “fingers” look.

Ultimat Candy Corn-Tini

1. Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.
2. Make the rest: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice, and egg white to a cocktail shaker filled with ice.
3. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Vampire Juice

1. For the syrup: Put the sugar, FIJI Water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
2. To make the cocktail: Combine the Patrón Tequila, 2 cups of the hibiscus syrup, lime juice, and Patrón Citronge orange liqueur in a large pitcher.
3. To serve, fill a shaker half way with ice, add the some of the drink, and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices or serve over ice in a rocks glass.

Ultimat Witches Cauldron

1. Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.
2. Wearing heavy-duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
3. Use an ice pick to break the block into smaller chunks, if necessary.
4. Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam."
5. Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
6. Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.

Pumpkin carving has advanced a lot in the last few years, and there are now pumpkin-carving kits that are another great tool in narrowing the gap between expert and amateur. We highly recommend purchasing a carving kit to use with your FIJI stencil (or any other detailed stencil). One can be had for a few bucks at your local drugstore or supermarket.

• One entry per person only.
• Employees of FIJI Water, and its respective parent, affiliates, subsidiaries and advertising and promotion agencies, and such employees’ immediate family members (parent, spouse, sibling, child, and their respective spouses, regardless of where they reside) and those living in their same households, whether or not related, are not eligible to enter or win.
• Must be over 18 and a legal resident of Fiji.
• Must be a Facebook fan of FIJI Water.
• Full official rules here.

Here's how it works:

1. Go to your local Benihana. Bring friends, family, friendly strangers, whomever.
2. Take a photo of you and your crew at the Benihana.
3. Share your photo link on Twitter and tweet it out with the hashtag #benihanafiji. (Read some tips on posting a photo link on Twitter.)

Important Legal Reminders:

• Contest begins October 2, 2010 and ends October 29, 2010.
• You must be a legal resident of the United States and at least 18 years old to enter.

Pumpkin Mousse-Filled Crème Puffs with Salted Brown Butter Caramel

1. Preheat oven to 425 degrees F.
2. Boil FIJI Water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball.
3. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir, or lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing until all eggs have been added.
4. Add the mixture into a piping bag fitted with a small round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
5. To assemble add about a ¼ cup of pumpkin mousse to the center of your puff. Drizzle mousse with caramel and top off with the pastry. You can garnish with more caramel or, powdered sugar and or candied pumpkin seeds.

1. Combine pumpkin, 1 cup cream, bourbon, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
2. Whip remaining heavy cream and vanilla to medium peaks and fold into cooled pumpkin mixture.

Tempura Peruvian Scallops with Roasted Garlic Yuzu Koshio Aioli and Heirloom Tomatoes

1. Mix the egg with the FIJI Water and ice.
2. Whisking in a little at a time, add the flour to the water mix.
3. Adjust to desired thickness with more FIJI or more flour.
4. Keep batter cold.

1. Blend yuzu koshio and roasted garlic together until smooth.
2. Mix in mayonnaise, sake and vinegar.
3. Blend in oil slowly and emulsify.

1. Dust the scallops with flour and then coat with the tempura batter.
2. Fry at 350 degrees Fahrenheit.
3. Remove from fryer and drain quickly.
4. Toss the scallops in the aioli with the tomatoes and chives.
5. Plate and finish with torn shiso leaves.

If It's Marc Jacobs, It Starts Early, People! And Other Observations

Saffron and Olive Oil Poached Shrimp and Avocado Gazpacho with Preserved Lemon and Corn Nuts

1. Marinate all ingredients except the olive oil and FIJI Water overnight.
2. Place all the marinated vegetables in a blender and puree at medium speed, adding the olive oil and FIJI Water. Season again with salt and pepper and serve chilled.

1. Place all the ingredients in a sauce pot except for the shrimp and heat until temperature reaches 190 degrees Fahrenheit, add shrimp and slowly poach until all the shrimp turn color and look opaque.
2. After cooked, place the entire sauce pot on an ice bath and let the shrimp cool down in the oil.

• "Frankly, my dear, I don't give a FIJI."
• "Maybe not today, maybe not tomorrow, but FIJI, and for the rest of your life."
• "Dude, where's my FIJI?"
• "I see FIJI people."

• You must be a legal resident of Canada outside of Quebec province.
• Be sure to include a valid email address when leaving a movie quote on our blog so we can contact you. All entries must be submitted in the comments section of our blog below. No Facebook posts, please!
• You must be 19 years or older.
• Entry is subject to availability.
• Only entries submitted between September 2, 2010 at 12:01 a.m. Pacific Standard Time ("PST") and September 8, 2010 at 11:59 p.m. PST will be considered.
• You do not have to attend the film festival to win. Tickets to the after-party are not tickets to the festival.
• For Official Rules, click here.

This fall, he’s taking on the world.

Early this morning, Delamater, 36 (at right in photo), and good friend Davin Anderson, 29, cycled away from their homes in Hudson, Ohio, on what they hope will be an 18-month pedal-powered odyssey across six continents.

Delamater and Anderson are embarking on this ambitious undertaking in support of a good cause: clean water. Their trip is sponsored by Give Clean Water and the FIJI Water Foundation, two nonprofits that work to bring clean drinking water to under-served communities around the world.

“I wanted to marry two passions in my life, cycling and serving other people,” Delamater told FIJI Water when we caught up with him before his departure. Last year, on his 6,000-mile trip across Canada, Delamater and another cyclist raised money for Ugandan children to keep them from being drafted.

By the beginning of this year, he was already brainstorming his next adventure. When he came up with the round-the-world idea, “I was frankly embarrassed to talk about it,” Delamater said. “It’s a really big project — there was a lot of work to put together a project of this scale.”

The plan, as it stands now, is to cycle south through Mexico and Central America, then down South America to Tierra del Fuego, the southernmost tip of the continent. From there they plan to fly to Cape Town, South Africa, and bike up the west African coast to Morocco and then Europe. From Europe it gets a little hairy, as the two will have to decide how to traverse the Middle East, including countries generally unfriendly to Americans, such as Iran and Afghanistan. Ryan has created a Google map of their around-the-world odyssey.

Davin and Ryan pose by their bikes.

If all goes according to plan, the duo will continue across the south coast of Asia to Australia, then invite everyone who helped them along the way to Fiji for a closing celebration.

In order to cover this extraordinary distance, Delamater and Anderson plan to bike 65 miles each day, six days a week for 18 months. Along the way, they hope to raise $1 million for clean water projects in Fiji.

On Monday Delamater shared some final thoughts before the duo heads out: “I’m feeling very fortunate and thankful that I have this opportunity. We only get a little time here on Earth, and I’m of the persuasion of doing as much with it as I can. We have planned and worked very hard on this and now we are hoping for the best.”

Be sure to check back for updates on their journey. You can also follow Ryan and Davin on Twitter (@ride4water) or on Ryan’s blog.

Which is why, today through October 31, 2010, for every case of FIJI Water sold in the New York City metro area, we will donate $1 to Citymeals-on-Wheels, a nonprofit providing meals to homebound elderly.

In addition to donations per case sold in stores, one meal will also be donated for each case bought via FIJI Water Delivery. All together, FIJI Water will contribute up to $25,000 from your purchases.

Big-Time Charity

Citymeals has been operating in New York for almost 30 years, and has gained a place in the hearts of New Yorkers as one of the city’s most admirable charities.

Citymeals raises private funds to contribute to 30 community-based agencies that bring weekend, holiday, and emergency meals to New Yorkers who can no longer shop or cook for themselves. Last year, 1,500 volunteers helped bring over 2.1 million nutritious meals to 17,713 frail aged in every borough of New York City.

Citymeals volunteers are not just providing food, however. They also provide company and human contact to people who, for various reasons, have difficultly leaving their apartments.

Gael Greene and James Beard founded Citymeals-on-Wheels in 1981, after reading a newspaper article about elderly New Yorkers with nothing to eat on weekends and holidays. They rallied their friends in the restaurant community, raising private funds as a supplement to the government-funded weekday meal-delivery program. Twenty-nine years ago, their first efforts brought a Christmas meal to 6,000 frail aged.

Most charities use at least part of their donations for administrative expenses, but one of the amazing things about Citymeals is that they have arranged their finances so that 100% of all public donations — including those from FIJI Water — goes to straight to delivering meals.  Citymeals is able to do this because of a partnership with the New York City Department of Aging and with the help of charitable gifts specifically designated for administrative costs.

FIJI Water is proud to have worked with Citymeals-on-Wheels for over seven years. This September and October, if you’re in the New York metro area, pick up a FIJI Water at a participating retailer (like Gristedes, D’Agostino, or Food Emporium) and help out an important cause!

[caption id="attachment_3039" align="alignleft" width="137" caption="Jenny Eisenberg"][/caption] Jenny Eisenberg is a graduate of the University of Virginia and is a big fan of the classic style of Audrey Hepburn. Jenny is looking for an "upwardly mobile" position in the fashion industry -- clearly she's off to a good start.

[caption id="attachment_2946" align="alignleft" width="141" caption="Toneisha Friday"][/caption] Toneisha Friday describes herself as "fashion-savvy, goal-driven, and personable." After graduating from Seton Hall this past spring, she's currently pursuing an M.F.A. in Fashion Merchandising/Marketing from the Academy of Art in San Francisco.

[caption id="attachment_2891" align="alignleft" width="140" caption="Erin Naku"][/caption] Erin Naku is a '10 grad of Lehigh University with a B.S. in Marketing and Finance. Among her many accomplishments, Erin has worked in Prague, Czech Republic.

[caption id="attachment_2957" align="alignleft" width="144" caption="Ashley Sanders"][/caption] Ashley Sanders is pursuing a degree in economics at Virginia Tech, while working as a model. Last year, Ashley studied at the prestigious L'École Supérieure de Commerce in Dijon, France, and traveled across Europe in her spare time.

Congratulations to the winners, who will also enjoy a year of FIJI Water Delivery. We know with these four fashionistas working hard throughout the week, the models and designers will stay refreshed and well-hydrated.

Thank you to everyone for voting in our Fashion Week poll.  Be sure to check back in a couple months for our Spring 2011 New York Fashion Week Internship Contest.

The personalities were as varied as the palates, and high-profile attendees included Fleur de Lys‘ Hubert Keller (who, as at this year’s Vegas Uncork’d, swapped his chef’s hat for DJ headphones), Bon Appetit‘s 2005 Chef of the Year Michael Mina, and Ryan Scott of Top Chef, Season 4.

Joining the more than 120 chefs at the Union Square event were local vintners, distillers, and food lovers of all stripes — to the tune of 1,500 guests per day. Ticket proceeds went to the Golden Gate Restaurant Association Scholarship Foundation, which supports Bay Area students entering culinary and hospitality programs.

A highlight of the celebration, which lasted from August 9-15, was “MIX with SF Top Chefs,” held at the XYZ Restaurant in the W San Francisco. The afternoon event was a reunion of sorts for local chefs who found foodie fame on the popular Bravo series, as they prepared their own specialty cocktails for a crush of thirsty guests. Ryan Scott, Jennifer Biesty, Mattin Noblia, Erik Hopfinger, and Laurine Wickett were in competitive mode all over again as their concoctions — each taking inspiration from different neighborhoods of San Francisco — were judged on presentation, originality, and taste. The winner was Biesty’s “FIJI Facial,” which sought to capture the cool and refined flavor of Nob Hill. For those eager to make this drink on their own, here’s the recipe:

Jen Biesty's winning drink, the FIJI Facial.

The Nob Hill FIJI Facial

1 ½ oz cucumber juice
1 ½ oz Square One cucumber vodka
.5 oz Cointreau
.5 oz lime juice
.25 oz ginger juice
1 ½ teaspoons organic cane sugar
3 ea. mint leaves

Muddle the mint with the sugar. Add all other ingredients into shaker with FIJI Water ice. Rub the rim of each glass with lime, then dip into salt. Shake vigorously and strain over shaved FIJI Water ice. Garnish with mint.

Follow Biesty on Twitter (@JenBiesty) for cooking tips and all her latest news.

1. Think of an historical figure who, like FIJI Water, is the embodiment of good taste. Who would it be, and why?
2. If you could put that person in any one fashion designer’s show, who would it be, and why?
3. If you could put that person in any one style of outfit, what would it be, and why?

Now it’s up to all our friends and fans to vote for their favorite intern candidate. A few things to remember:

• Voting starts today, August 17, 2010 at 12:01 a.m. PST and ends on Tuesday, August 24, 2010 at 11:59 p.m PST.
• Only the votes logged on our poll below will be counted, so although we very much welcome your expressions of support, they won’t count towards a candidate’s tally.
• Ratings and comments posted on YouTube do not count.
• The four candidates with the most votes will be our interns.
• Winners will be announced on or around August 25, 2010.
• Please see our rules page for further information.

Watch the videos below and vote for your favorite. The four lucky winners will spend a week working and mingling with some of  the most important names in fashion. Good luck to the seven who’ve made it this far!

Here are the videos, in alphabetical order, by last name:
Katia Bitnar

Lashay Boyd

Jenny Eisenberg

Toneisha Friday

Shaylee Malek

Erin Naku

Ashley Sanders

Q: What did the Miss Teen USA Pageant teach you?

A: The MTUSA Pageant confirmed that with hard work there are no limits to what a person can accomplish.

Q: What did you feel when you were standing on the stage with all those eyes on you? Were you nervous?

A: Allie LaForce, Miss Teen USA 2005, gave me some very good advice just after I won my title. She said, “When you walk out on the stage, imagine that the room is filled with all of the people who love you.” I did this and felt quite comfortable during the MTUSA Pageant.

Q: What was your favorite part of the pageant experience?

A: Getting to promote public service to other teens. I also loved visiting the Bahamas and swimming in the ocean again.

Q: Was there any moment during the pageant where you felt unprepared?

A: No. Fortunately, my sponsors made it possible for me to have all the clothing I needed and  I am so grateful to FIJI Water, Pure Fiji, and Fabulous U Shopping for their generous support, as well as to my other private sponsors.

Q: If you could re-enter the pageant, is there anything you would do differently?

A: I don’t think so. I only paid $250 for the yellow gown I wore, and most of the other girls had paid thousands. I can’t imagine spending that much on a gown and then losing. I had so much fun, made lots of friends, learned a lot about the side of the pageant world most people don’t get to see, and  have tons of material for a book, should I ever decide to write one.

Hosanna (center) and some of the other pageant contestants pose during a beach shoot.

Q: How would you describe the Miss Teen USA contestants as a whole?

A: Most of the girls were smart, helpful, and kind. I especially loved Misses Texas, Illinois,  Georgia, Kentucky, Hawaii, and my roommate, Montana. Before I met the other girls I wondered if the rumors of “mean girl” stuff backstage were true, and although my gown was mysteriously torn on prelim night (20 minutes before I had to put it on!) I thought that most were terrific.  The staff was wonderful, too, and patched my gown so I could wear it.

Q: If you could give advice to someone who entered a beauty pageant and walked away without the crown, what would it be?

A: “Don’t let the pageant take over your life.” It’s a PAGEANT. It is not the cure for cancer or the answer to world hunger.  Have fun with it. Recognize that most pageant presidents know who they want to win. That is why the Miss Universe Organization arranges in advance to handpick six of the 15 finalists. Pageants are a business and the organizers have to answer to their advertisers and sponsors.  Don’t let it rock you if you don’t win.  After MTUSA crowned the gal they wanted to win, I looked around at the amazing women who didn’t and was blown away by their intellect, charisma, and grace. If they were the “losers,” then I figured I was in excellent company. I really do believe that when a door closes, a window opens.

Q: Do you feel that the Miss Teen USA Pageant changed you?

A: I am much stronger and more confident than I was a year ago.  I also know I can handle an interview and answer just about any question thrown at me.  I know I will take the skills I learned this past year and use them in the future.

Q: What are your next plans?

A: I was invited to be Guest Speaker at the first Fiji Children’s Day Award in November and am really hoping I can attend, so I’m trying to raise sponsorship for two round-trip tickets from Boise, Idaho, to Nadi, Fiji. I am honored to have been asked to speak at this wonderful event.

Another goal I have is to land a job with Fiji Television.  I speak both Fijian and English and would very much like to put the past four years of journalism experience to good use as a broadcast journalist.

Q: How do you plan to take this experience with you in the future?

A: I have been blessed by the many opportunities I have been granted.  I’ve been privileged to live in Idaho and  Washington, DC, where I worked under some of the world’s most powerful people. I have worked with refugees from all over the world, visited places like New York, Las Vegas, and the Bahamas, and currently serve on the National Board for Girl Scouts USA.   I guess the most important thing I learned from Miss Teen USA was that you can never lose by being kind and genuine.  Being voted the kindest girl by my peers and staff is an honor I will cherish forever.

Is she thinking about her next serve? Training tips? The favorite restaurant she can't wait to get to after the match? That's up to you and your imagination. One example caption might be "Oh, you're not going to get by me you little monster!"

The winner of our photo caption contest will receive two tickets to see exciting on-court competition at this summer's Cup.

• Participants must post their entries in the comments section of the FIJI Water blog; posts on Facebook will not be considered.
• Entries can be as long as you'd like, but in order to win they need to be funny, clever, amusing, or even profound. The winning entry will be chosen by FIJI Water based on these criteria.

• Entrants must be legal residents of Canada.
• Be sure to include a valid email address when leaving a comment on our blog so we can contact you. Captions submitted without an email address will not be considered.
• Entrants must be 19 years of age or older.
• Photo caption entries must be received between August 2, 2010 at 12:01 a.m. Eastern Daylight Time ("EDT") and August 6, 2010 at 11:59 p.m. EDT.
• There is a limit of one entry per contestant for the entire contest entry period. Entries received from any contestant in excess of this will be void. Contestants may only enter in their own name.
• The winning entry will be chosen by a panel of FIJI Water judges.
• No purchase necessary.
• Void where prohibited by law.
• For the complete list of sweepstakes rules, requirements, restrictions, complete entry details, and prize description, please see the rules page.

• Post your 150-300-word submission in the comments section of the FIJI Water blog below, explaining why your love of fashion and commitment to hard work make you the right person for the NYFW internship. Comments must be submitted by 11:59PM PST, August 5, 2010. Comments submitted on Facebook will not be considered.
• Make sure you include your email address so we can contact you if you’re chosen as one of our finalists. If we can't contact you through the email address you provide, we can't include you as a finalist.
• If you need some inspiration, take a look at the blog comments from last season's Fashion Week intern search. [caption id="attachment_1256" align="alignright" width="360" caption="Four former FIJI Water Fashion Week interns ready to work the February 2010 shows."][/caption]

• August 10, 2010: We’ll choose the final eight (8) candidates, who will then star in their very own video as they answer three (3) specific questions from our FIJI Water Events team.
• August 17-24, 2010: Visitors to this blog will be able to view the videos and vote for their favorite.
• (On or around) August 25, 2010: We’ll tally up the votes and announce our Fashion Week interns.

• Interns will receive a year of free FIJI Water Delivery.
• By entering the contest, candidates agree to release and hold harmless FIJI Water and its affiliates and their respective officers, directors, agents, representatives and employees from all claims, liability or damage caused or claimed to be caused, in whole or in part, directly or indirectly, in connection with this contest.
• FIJI Water and its affiliates assume no responsibility for the conduct of any contestant or voter or the responses of anyone appearing in any entry.
• By participating, candidates acknowledge and accept the terms of the official rules of the contest. Additional restrictions may apply.
• Sorry, this internship is unpaid and does not offer reimbursement for any travel or lodging expenses, but there will be tons of networking opportunities and hands-on experience promoting a leading brand.
• By submitting your comment, you also must be willing to provide us with a photo of yourself to be used with your video.
• All candidates must be 18 years or older and a U.S. resident to participate in this contest.

We're looking for interpretations that best capture their facial expressions, and what's going on between them. An example might be:  "You want ME to give Roger MY water?!"

• Participants must post their entries in the comments section of the FIJI Water blog; posts on Facebook will not be considered.
• Entries can be as long as you'd like, but in order to win they need to be funny, clever, witty, or profound — in a word, “good.” The winning entry will be chosen by FIJI Water based on these criteria.

• Entrants must be legal residents of Canada (excluding Quebec).
• Be sure to include a valid email address when leaving a comment on our blog so we can contact you.
• Entrants must be 19 years of age or older.
• Photo caption entries must be received between July 26, 2010 at 12:01 a.m. Eastern Daylight Time ("EDT") and July 30, 2010 at 11:59 p.m. EDT.
• There is a limit of one entry per contestant for the entire contest entry period. Entries received from any contestant in excess of this will be void. Contestants may only enter in their own name.
• The winning entry will be chosen by a panel of FIJI Water judges.
• No purchase necessary.
• Void where prohibited by law.
• For the complete list of sweepstakes rules, requirements, restrictions, complete entry details, and prize description, please see the rules page.

• Up to 50 teams of two persons each will comb historic downtown Chicago looking for clues.
• Each team will give themselves a team name and team profile.
• Each team will have a designated captain, who will be responsible for checking in on the Urban Hunt's Twitter and Facebook pages, Foursquare, and other required social-media platforms.
• Teams will be kayaking for a specific segment of their clue list!
• Teams will earn extra points for using social media in entertaining and creative ways.
• The winning team will win two iPads, travel vouchers, a year of FIJI Water Delivery and more.
• Winners will be announced and prizes awarded at an after-party sponsored by VeeV Vodka and held at SUSHISAMBA.