Newsletters
Our team of writers and designers has worked as journalists for decades, and we bring our decades of experience to the work we do for our clients. Creating well-written, interesting, and engaging monthly (and sometimes weekly) newsletters is the key to getting the word out to clients on a regular basis. It not only shows them your expertise and keeps them abreast of the good work you are doing — it reminds them of your work, which will encourage them to reach out to you. Whether it be a brief and simple 3-article newsletter, or a multi-page blast packed with thought-provoking articles, these newsletters are an effective way to drive business to your firm. Scroll down for examples.
By Chef Marilena Leavitt
Introduction to Greek Cooking
Culinaria Cooking School
Welcome to the Greek table! I am excited to introduce Culinaria Cooking School students to an array of classes based on fresh, seasonal ingredients central to Greek cuisine.
March 18: Introduction to Greek Cooking. Students will learn to prepare foods that are the heart of any taverna menu, from tzatziki with zucchini fritters, to savory skewered meatballs with pita, to Greek peasant salad, to delicious almond cookies.
April 1: Cook with Fillo Dough. Students will learn to cook and bake with this versatile ingredient to make spanakopitakia, creamy chicken fillo pie, and mouthwatering baklava.
April 14: The Foods of the Greek Islands. In this class, students will make mini sesame bread rolls, olive tapenade, baked fresh fish wrapped in parchment paper, coriander potatoes, fennel and orange salad, and walnut spice cake.
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By Elise Museles
Mindful Meals and More
Culinaria Cooking School
Despite our fast-paced world, we need to slow down, prepare a home-cooked meal, and spend quality time with those we love.
Eating consciously and making simple lifestyle changes will not only release you from the endless cycle of dieting, it will calm and relax you so that you can enjoy the wonderful life that you have created.
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Happy Valentine’s Day! As I mentioned in my New Year’s Eve newsletter, I think it’s a shame to drink this effervescent gift from the gods only on fancy holidays. That said, I can’t imagine a better way to celebrate the joy of love than with a glass or two of champagne on February 14.
To add even more fun to the day, Chef Stephen Sands and I worked to pair some lovely champagnes with a menu of delicious dishes: Mussels with Avocado-Chili Cream; Steamed Corn Custard with Lobster; and Mixed Berries with Champagne Zabaglione.
Don’t know which champagne to pair with each course? Click here to view my primer, Champagne Supernova, which provides tips for choosing delicious, affordable bottles of bubbly.
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When I was a young boy growing up in an Italian family in New Jersey, food and cooking were an important part of life.
I spent countless hours in the kitchen watching my mother and grandmother prepare family recipes, which filled our home with the scent of old-world goodness.
As a teenager, I learned to prepare these wonderful traditional dishes so that I could share them with others. I then went on to study architecture in college, and learned design skills and how to make a perfect presentation.
I now blend my passions as a professional chef through my firm, Roberto’s Creative Cuisines, which provides in-home meal preparation and cooking classes, as well as caters dinner parties and corporate events.
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Happy New Year! In this issue of our newsletter, we usher in 2011 with a feature article on page 2 by Trow & Rahal founder Linda Rahal, who encourages readers to Consider These New Questions Employers Must Answer on Revised Form I-129. This valuable guide will help employers seeking nonimmigrant visa status for foreign national employees.
In our Immigration Update on page 3, you’ll learn more about the Delayed Implementation of Deemed Export Requirement in Revised I-129 Petition. We also share details about the H-1B Cap, which is close to being reached.
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By Dr. John Jones
Medical Director
Simplicity Urgent Care
It always seems to happen at 6 p.m. You left your happy, healthy baby at the daycare center this morning, and now you have a cranky baby with a runny nose, cough, and a fever. Since your pediatrician’s office is closed for the day, you know you can wait until morning to see a doctor, or take your child to the emergency department or urgent care center. But are you overreacting?
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By Chef Robyn Alexander
Director of Programs for Youth and Families
Culinaria Cooking School
Kids are usually more interested in eating an item if it’s something that they’ve made themselves. So, get busy with them in the kitchen. Here are six tips that work with my students and four children:
1. Work together to make their favorite restaurant meals from scratch. Cooking experiences make food more memorable, even if the meal is not cooked perfectly.
2. Let kids decide. Make personal pizzas on whole wheat dough with your own homemade red sauce, and let kids choose their own toppings. Sauces are a wonderful way to use “stealth” to make sure the healthy veggies are incorporated into a diet. Carrots, red peppers, onions, and even spinach have been known to make it into pizza sauce at our house.
3. Get silly with food. Make polka dot mashed potatoes (peas mixed in with mashed potatoes) or use skewers, shape cutters and fancy toothpicks to present a visually appealing meal.
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Happy New Year’s Eve! In anticipation of the big celebration on Friday night, you’ll find tips for picking the perfect bottle of bubbly in this week’s newsletter.
Personally, I think it’s a shame to drink this effervescent gift from the gods only on New Year’s Eve.
So I make a point to serve champagne and sparkling wines year-round, because bubbly sets the perfect mood for any celebratory event – from birthdays and anniversaries to graduation and Super Bowl Sunday.
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