Healthy Eating
By Justin J. Miller

In the past several years, I have represented and promoted numerous and reputable companies, such as Heinz, Ragu, Hidden Valley Ranch and Med-Fast Pharmacy just to name a few. Regardless of who they were, the message I stressed has always led back to the importance of eating healthy. After working with several companies and creating healthy recipes, I developed a theory that “If kids make their own food, maybe they will eat it too.” I encouraged kids to get into the kitchen with adequate adult supervision, and try to create meals for themselves instead of reaching for the nearest bag of potato chips. I realize they may be young, however, kids are very particular, and they know what they like. I have learned from experience that with correct guidance and encouragement, children can have a fantastic time in the kitchen and bond with their parents.
Introducing children to the kitchen at a young age provides a hands on experience to science, math and art. The process of baking combines these three subjects. Ingredients have to be measured exactly, so the chemical interaction can create the cake or dish you desire, and when serving the dish, you want to make it look presentable, or ice the cake like a professional. I am a huge believer in education, and after explaining this process to people, I have coined the phrase “Cooking is essential to the education of children.”
As children begin to learn the cooking process, and learn what foods compliment each other, comes the education of the preparation of healthy meals. I am not saying to never eat pretzels or cookies again, the point I attempt to stress is “Everything in moderation is OK.” Obesity is the number one killer in America, and diabetes is the number seven. These 2 conditions go hand-in-hand with each other, and I can not emphasize enough, the importance of eating healthy. Be sure to eat well, exercise and maintain a healthy lifestyle.
Justin J. Miller, “The World’s Youngest Chef” ®, can be reached at www.myspace.com/chefjustinmiller.

Spicy Hot Chicken Strips
Ingredients
6 chicken breasts, boneless/skinless
3 tbs paprika
2 tsp red pepper
1 tsp ground cumin
1 tsp cayenne pepper
1 teaspoon ground allspice
1 tsp salt
1/2 tsp garlic powder

Method:
Cut each chicken breast in half lengthwise into 4 long strips.
In a medium sized mixing bowl, combine paprika, red pepper, cumin, cayenne, allspice, salt and garlic powder.
Rub chicken strips and toss with the spice mixture, evenly coating each strip.
NOTE: When working with the seasoning's Do NOT rub your eyes with your fingers until after washing hands.
Preheat broiler and arrange oven rack 6 to 7 inches from heat.
Lightly coat a broiler pan with cooking spray, or use a foil-lined baking sheet.
Place chicken strips on prepared pan in a single layer.
Broil, turning strips once after 4 or 5-minutes. Cook for another 3-4 minutes or until lightly browned and no longer pink in the center.
Garnish with lemon wedges and serve with ranch dip.
Serves 4

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The Pittsburgh Wine Festival Offers A Real Education
By Kathleen Ganster

Like any subject, learning about wine is an on-going process. As wines come and go, there is more to learn, more to taste. But purchasing bottle after bottle can be very expensive and time consuming. That is why wine lovers in Pittsburgh rejoice when the annual Pittsburgh Wine Festival comes to town.
On April 20th, over 2,000 wine enthusiasts attended the seventh annual festival held at Heinz Field and billed as one of the top ten wine festivals in the country. For $250, wine lovers were able to attend the VIP tasting and sample over 500 wines from over 140 wineries. These privileged guests had access to over 50 wines that were available only to the VIPS. With some wines that were available costing over $250 a bottle, one glass of wine made the ticket a bargain. Tickets for the Grand Tasting were $125. Tables of cheeses, chocolate, crackers and fruit were throughout the hall and hot hor d’oevres available.
The event was produced by the Wine Festival LLC and presented by the Pennsylvania
Liquor Control Board (PLCB) and Comcast; sponsored by UPMC, EQT Corporation, Giant Eagle Market District and WTAE. The Pittsburgh Wine Festival benefits “innovation and discovery at UPMC and The University of Pittsburgh,” according to a press release from the Festival.
Wines ran the gamut from champagnes and other sparkling wines, white wines and red wines and imported and domestic. According to the festival book, there were wines from Argentina, Australia, Chile, France, Germany, New Zealand and Spain, as well as domestic wines from California, the Pacific Northwest and Pennsylvania. Famous restaurateur and cookbook author Lidia Bastianich (from Lidia’s Pittsburgh in the Strip District) was also at the festival, signing copies of her latest cookbook.
The festival also provided the opportunity to talk to wine experts about the wines, the unique aspect of the grapes in the products, the vintners and the regions the wines were harvested. Peter Grisley, owner of P.R. Grisley Co., represented several wines including Alana Takaj Furmint 2008. “This is a great wine,” said Grisley who has years of experience in the wine business and had lived in two regions known for their great wines, France and Spain,” It would be perfect for dessert wine, and would be great with cheeses, dried fruit and cookies. I think wines are always best with foods.”
Enginehouse 25 Wines were the new kids on the block, and literally, on the block. Located on Penn Avenue here in Pittsburgh, the local winery had hometown labels including Roberto Clemente and the Pittsburgh Marathon. According to co-owner Tim Gaber, the winery was the “official wine of the Pittsburgh Marathon.” Gaber produces the wine with photographer and vintner, Duane Rieder.

Information on the festival is available as www.pittsburghwinefestival.com.

Lift that wine glass and say a toast to your health. The wine inside the glass, afterall, is good for you.

For more articles, download the Summer '10 issue (PDF)