|MyPlate Serves as Reminder to Help Consumers Make Healthy Food Choices|
|Deputy Secretary Kathleen Merrigan today joined local officials, educators, and students to highlight the first anniversary of the MyPlate food icon and announced a month of nutrition events and promotions to mark the occasion. In June 2011, First Lady Michelle Obama and Agriculture Secretary Tom Vilsack unveiled MyPlate, the federal government’s primary food group symbol, to serve as a reminder to help consumers make healthy food choices consistent with the 2010 Dietary Guidelines for Americans. MyPlate is a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times and to seek more information to help them do that by going to www.ChooseMyPlate.gov.
“A year ago First Lady Michelle Obama and I joined together to launch MyPlate and to encourage people to think about their food choices in order to lead healthier lifestyles,” said Merrigan. “Today we celebrate the great strides we are making from our local schools to the dinner table as Americans embrace MyPlate and find practical ways to apply it to their daily lives.”
USDA’s Center for Nutrition Policy and Promotion (CNPP) estimates that about 90 percent of nutrition professionals are familiar with MyPlate and are using the resources and messages that support MyPlate in client counseling. Since it was released, there have been over 7 million downloads of MyPlate graphics and other materials. CNPP and the Food and Nutrition Service (FNS) have distributed educational tools to those who have requested materials including schools, churches and youth groups, gym and fitness centers, clubs, and others. Currently, over 6,000 Community Partners have joined along with 90 National Strategic Partners all committed to promoting the recommendations found in the 2010 Dietary Guidelines for Americans (DGA). In the first quarter of this year, there were 34 million page views at the ChooseMyPlate.gov website and over 700,000 registered users of the MyPlate SuperTracker, the web based tool to gauge one’s diet and physical activity.
Development of MyPlate came as a result of a 2010 report of the White House Childhood Obesity Task Force. The report challenged USDA to design a new generation symbol as a cue to inspire consumers to choose healthier foods at mealtimes – something simpler and more direct than the Food Pyramid.
The MyPlate icon shows a plate with the five food groups on a placemat that is suggestive of proportions; i.e., to make half your plate fruits and vegetables. Integral to its design is the incorporation of the ChooseMyPlate.gov website address where consumers can apply the recommendations of the 2010 Dietary Guidelines for Americans in a personal way. The ChooseMyPlate website provides the public, particularly school children, with the practical ‘how-tos’ to put the Guidelines recommendations of getting more fruits and vegetables, whole grains, and low-fat dairy foods into action in their own lives.
During the month of June, CNPP will be celebrating the first anniversary of MyPlate with special blog postings on its website, daily Tweets on healthy eating, recipes, partner images, a resource for having healthy celebrations, and MyPlate Happy Birthday coloring pages for kids, among other user-friendly resources. In addition, the quarterly MyPlate message for May through June will be “Drink Water Instead of Sugary Drinks” to highlight that thirst quenching water can be “dressed up” with a squeeze of lemon, lime or orange as a great way to round out a healthy plate.
USDA has been in the food guidance business for well over 100 years dating back to 1894 with the publication of food buying guides and graphic images representing the Basic Seven in the 1940’s, the Basic Four during the 1950s through the 70s, the Food Guide Pyramid in the 1980s and 1990s, and MyPyramid in 2005. However, never, until the launch of MyPlate in June 2011, has USDA taken a more pro-active, comprehensive approach to reaching all consumers – kids, parents, and educators –with practical ways to apply the Dietary Guidelines wherever they learn, play, shop and prepare foods. Public acceptance over the last 12 months of the MyPlate food icon suggests that USDA’s new vision for healthy eating will be a popular and useful image for years to come.
CALL TO ACTION:
If you haven’t already done so, now is the time to incorporate the MyPlate messages into your life. For more information on MyPlate resources and to join the MyPlate First Year Birthday Celebration, go to www.choosemyplate.gov/celebrate.html.
SILVER SPRING, Md./PRNewswire-USNewswire/ — Memorial Day Weekend is fast approaching – and with it, the start of picnic season. As you plan your next outing, the U.S. Food and Drug Administration reminds you that foodborne bacteria multiply faster in warm weather, and this can lead to food poisoning (also known as foodborne illness).
Follow these tips to help ensure that your picnic basket is packed with food safety in mind!
Basic Warm-Weather Precautions To Prevent Food Poisoning
Prior to barbecue time – defrost meat, poultry and seafood in the refrigerator or by submerging sealed packages in cold water. You can also microwave-defrost, but only if the food will be grilled immediately afterward. If marinating, use the fridge not the countertop. Never reuse marinade that contacted raw foods unless you boil it first, or set some of the marinade aside before marinating food to use for sauce later.
Handling fruits and vegetables – thoroughly wash all produce before eating even if you plan to peel it. Fruits and vegetables that are pre-cut or peeled should be refrigerated or kept on ice to maintain quality and safety.
When packing picnic gear – place food from the refrigerator directly into an insulated cooler immediately before leaving home, and use lots of ice or ice packs to keep it at 40 °F or below. Pack raw meat, poultry and seafood in a separate cooler if possible, or wrap it securely and store at the bottom of the cooler where the juices can’t drip onto other foods. Place beverages in a separate cooler; this will offer easy drink access while keeping perishable food coolers closed. If your picnic site doesn’t offer clean water access, bring water or pack moist towelettes for cleaning surfaces and hands. Don’t forget to pack a food thermometer!
Keep cold foods cold – load coolers into the passenger compartment of the car; it’s cooler than the trunk. Once at the picnic site, keep food in coolers until serving time, out of direct sun – and avoid opening the lids often.
When grilling – have clean utensils and platters available. Cook meat, poultry and seafood to the right temperatures; use a food thermometer to be sure (see Safe Minimum Cooking Temperatures Chart). Keep cooked meats hot until serving time, at 140 °F or warmer; set them to the side of the grill rack to keep them hot. When removing foods from the grill, place them on a clean platter – never use the same platter and utensils you used for raw meat, poultry or seafood.
Watch the time and outside temperature – don’t let hot or cold perishables sit out in the “Danger Zone“(between 40 °F and 140 °F) for more than two hours – or one hour if the outdoor temperature is above 90 °F. If they do, discard them.
Learn more about food safety during picnic season at:
CONTACT: FDA Office of Public Affairs: +1-301-796-4540
Downtown Milwaukee’s oldest market adds new vendors and music
Milwaukee, WI—Beginning Wednesday, June 6th, Downtown Milwaukee’s oldest and largest open-air market, the Westown Farmer’s Market, returns to Zeidler Union Square. Westown Association will welcome vendors, shoppers, lunch-goers and musicians back to the square, located at 301 W. Michigan Street, to celebrate the opening day of the market’s summer season.
Shoppers can enjoy a variety of art, lunch and prepared food vendors every Wednesday 10am-3pm starting June 6th, with the addition of Wisconsin-grown seasonal produce as it becomes available throughout the market’s 2012 season, ending October 31st. This year’s market will see an increase in prepared food as at least ten new food vendors will be participating. New vendors include Jake’s Deli, Apple Holler, Kasana Concierge Gourmet, Aleka’s Kitchen and Juiced, among many others. For a list of all vendors expected at this year’s market, please visit http://www.westown.org/westown/farmers+market/2012+vendors/default.asp.
The market also has a full schedule of music and events for patrons to enjoy. See schedule below for the performance lineup. Save on gas and parking and take the Downtown Trolley starting May 30th. The trolley stops outside many summer events, including the Westown Farmer’s Market. Visit www.milwaukeedowntown.com for more information.
For information on the Westown Farmer’s Market, contact the Westown Association at (414) 276-6696, [email protected] or visit http://www.westown.org/westown/farmers+market/default.asp
|Great Lakes Navy Band Brass Ambassadors|
Customer Appreciation Day
Chef Demonstration by Upper 90 Sports Pub
|Children’s Day 10am-12pm
Activities with Artists Working in Education, special performances by Gypsy Geoff, and story time with the Milwaukee Public Library.
|August 22||John Stano|
|Great Lakes Navy Band Brass Ambassadors Wind Quartet|
With Memorial Day behind us, summer has officially arrived. This means more time outside, and consequently, a different cocktail menu.
For lazy days by the pool or at the beach, it’s hard to beat a piña colada, margarita, or other tropical drink. When enjoying a hot dog or hamburger at a barbeque, beer is the obvious choice.
For wine drinkers, finding the perfect summertime match can be daunting. When lounging on the deck or patio, red wine can seem too heavy. And sometimes, that simple white wine is just, well, too simple.
That’s why it’s hard to beat a crisp rosé when the weather is warm.
It’s easy to dismiss pink wine. After all, most Americans associate rosé with cheap, sweet “blush” wines, like Sutter Home’s white Zinfandel.
This style of wine traces its roots to the early 1970s. Back then, demand for white wine outpaced supply, so many California winemakers started producing white wine from red grapes, taking advantage of the fact that even red grapes give off white juice.
In 1975, the winemaker at Sutter Home, Bob Trinchero, had a problem while making his white Zinfandel. A portion of the wine experienced a “stuck fermentation,” meaning the yeast died before all the sugar had converted into alcohol. Rather than “fix” the wine by adding more yeast, Trinchero decided to let it sit for two weeks. When he revisited the wine, he knew it would be a hit — and Sutter Home’s modern-day white Zinfandel was born. Countless imitators would soon follow.
This style of pink wine remains quite popular and it will always have fans. More often than not, though, white Zinfandel and other blush wines are just too sweet. Many taste more like Kool-Aid or strawberry fruit punch than wine.
True rosés are bone dry, textured, and refreshing. And they can be just as complex and food friendly as traditional wines.
True rosés are made in one of two ways.
In the first method, the winemaker crushes red wine grapes and leaves the juice in contact with the skin for a brief period, typically one or two days. She then discards the skins, allowing the juice to finish fermentation on its own. Thanks to the short period of skin contact, the wine retains some color. Here, rosé is the only goal.
In the second method, rosé is a byproduct of red wine fermentation. Red wine obtains color, tannin, structure, and flavors from grape skins. If a winemaker wants to increase the skin-to-juice ratio during fermentation, she can simply remove some juice at an early stage. This pink juice can be fermented separately to create rosé. This method is known as saignée.
True rosés have been a part of life in France for centuries. In the southeastern part of the country, residents and visitors alike have long recognized the splendor of pairing rosé with warm weather and coastal cuisine.
France remains the source of many fantastic rosés – great examples can be found in Bandol, Tavel, Sancerre, and many other regions. When looking for French rosés, it’s best to look for reliable importers, like Kermit Lynch, Beaune Imports, Weygandt-Metzler, and Robert Kacher. All four bring in a number of knockout wines.
Plenty of delightful pink wines come from outside France, as well. Across the world, more and more producers are making top-notch, authentic rosés.
In the United States, some producers to look for include Alexander Valley Vineyards, which makes a splendid rosé of Sangiovese, Copain, and Ponzi. Another favorite is made by Mulderbosch in South Africa.
The world is still awash in bad rosés, of course. It’s still quite easy to accidently wind up with a bottle that’s too heavy, alcoholic, or sweet. So if your local wine shop offers tastings, be sure to stop in when rosés are open – you might find a crisp, refreshing wine that’s worth stocking up on.
After all, pink wine is the perfect accompaniment to summer. So why not grab a case?
David White, a wine writer, is the founder and editor of Terroirist.com. His columns are housed at Wines.com, the fastest growing wine portal on the Internet.
Local Event Showcases Up and Coming Restaurants in Historic 5th Ward
MILWAUKEE, WI – Three local organizations are combining forces to showcase the delicious side of the revitalized community of Historic Walker’s Point and South 2nd Street. MKEfoodies, OnMilwaukee.com, and Milwaukee Food Tours will host the first-ever Walker’s Point Food Crawl on Saturday, June 23, 2012 from 1:00 – 4:00 p.m. “This will be the perfect opportunity for food lovers to get a taste of the many amazing eateries cropping up in the Walker’s Point area,” said Lori Fredrich, co-founder of MKEfoodies. “It’s also a chance for Milwaukee residents to become more familiar with this beautiful, historic neighborhood.” Attendees will have the opportunity to stroll through the Historic Walker’s Point neighborhood at their own pace tasting delicious small plates from area restaurants and food venues. Families with children are welcome and encouraged to attend. Theresa Nemetz, founder of Milwaukee Food Tours, shared “we are honored to be able to collaborate to show off this culinary hotbed of the city and look forward to showcasing a wide variety of both new and established eateries along the way.” Participating restaurants and venues include Braise, Chez Jacques, Clock Shadow Creamery, Ginger Tapas, INdustri Café, The Noble, Purple Door Ice Cream, Rishi Tea and Zak’s Café. Sponsors include Great Lakes Distillery, Milwaukee Brewing Company, and the Wisconsin Milk Marketing Board. “Milwaukee’s an amazing dining town full of creativity, local flare and unique destinations,” said Jeff Sherman, President of OnMilwaukee.com “We capture the dining scene every day on OnMilwaukee.com, and are honored to be a part of this event. Get your tickets today, and bring your appetite.” Tickets are available online at: www.brownpapertickets.com/event/248745 Silver Tickets include 8 small plates for $50; while Gold Tickets include 14 small plates for $75.
About MKEfoodies Established in 2010, MKEfoodies is a socially conscious food-centric social network aiming to bring the growing “foodie” community together through experiential, affordable events geared around food, drink and education. The group plans monthly happy hour events at area restaurants, food-centric field trips, and an annual holiday
bake sale in support of Cookies for Kids’ Cancer. All MKEfoodies events are open to the public. www.mkefoodies.com.
About OnMilwaukee.com OnMilwaukee.com, a full service digital media company, publishes Milwaukee’s award winning daily news, lifestyle, dining and sports online magazine and city guide, OnMilwaukee.com. It also publishes several niche content sites including WedinMilwaukee.com. Its mission is simple: create amazing media and move Milwaukee forward.
About Milwaukee Food Tours Milwaukee Food Tours provides tours by foot and bus to promote Milwaukee’s rich immigrant history and feature locally made foods and drinks. Ideal for locals and tourist, birthday and anniversary celebrations, corporate team-building, and educational field trips, Milwaukee Food Tours offers 1-mile walking neighborhood tours along Brady Street, in the Historic Third Ward, along the RiverWalk/Old World Third Street, in the Village of Wauwatosa and the Historic City of Cedarburg. Participants learn about Milwaukee’s rich history and architecture as well as enjoy delicious tastings from bakeries, meat shops, pizzerias, eateries, cheese and sausage makers and breweries along the way. Popular bus tours include Milwaukee’s Pizza Tour, Churches & Chocolates, Ghouls & Spirits Adult Trick-or-Treat, and Christmas Around the World Bakery Bus. www.milwaukeefoodtours.com.
Second Daytime Café restaurant opens in Milwaukee market
Milwaukee – Award-winning Breakfast, Brunch and Lunch restaurant First Watch continues its expansion this week with the opening of a second restaurant in Wisconsin . The new 4,030 sq. ft. restaurant, located at 11032 North Port Washington Road in the Mequon Pavilions, is owned and operated by franchisee VMB Sunrise Hospitality, Inc., consisting of father and son Michael and Vincent Busalacchi.
VMB Sunrise Hospitality, Inc. also operates the First Watch restaurant at 17550 West Bluemound Road in the Brownstones Shopping Center which recently celebrated its one-year anniversary. VMB plans to open a total of five First Watch restaurants in the Milwaukee market over the next three to five years.
“Mequon is a thriving community and an ideal spot for the second First Watch restaurant in the Milwaukee market, said franchisee Vincent Busalacchi of VMB Sunrise Hospitality, Inc. “We are expecting the same warm welcome and enthusiastic support in Mequon as we received in Brookfield when we opened there a little over a year ago.”
The new restaurant features a new interior design concept known as “Connect.” It “connects” traditional First Watch design elements with contemporary executions by maximizing natural light provided during the restaurant’s daytime hours, and incorporating color tones intended to convey the warm and inviting personality of the First Watch brand. The design also accentuates an open-kitchen concept, which reinforces First Watch’s honest approach to fresh food preparation.
First Watch is known for delivering an excellent dining experience and fast, friendly service. A recipient of more than 200 “Best Of” accolades in markets across the country, the restaurant features traditional favorites including pancakes, omelets, salads and sandwiches, as well as signature specialties such as the Chickichanga®, Healthy Turkey Omelet™ and Fresh Fruit Crepes.
In addition to serving unique and fresh entrées, First Watch offers its exclusive ®First Watch serves its entire menu seven days a week from 7:00 a.m. until 2:30 p.m. The restaurant also offers guests complimentary newspapers and free Wi-Fi Internet access.
The new restaurant is expected to employ about 25 local employees.
About First WatchFirst Watch has specialized in award-winning, made-to-order Breakfast, Brunch and Lunch for nearly 30 years. A recipient of more than 200 “Best Breakfast” and “Best Brunch” accolades, First Watch offers traditional favorites such as omelets, pancakes, sandwiches and salads, to unique specialty items like the fan-favorite Chickichanga® and Fresh Fruit Crepes. It is currently the largest and fastest-growing daytime-only restaurant concept in the U.S. with nearly 100 restaurants in 14 states and additional units under development as part of the Bradenton, FL-based company’s aggressive growth strategy. For more information, visit www.firstwatch.com.
Suburbs of Mequon and Greendale – The Bartolotta Restaurant Group has acquired space in Milwaukee’s north shore at 11120 W. Cedarburg Road, Mequon (formerly known as “The Riversite” restaurant) and in the south suburb of Greendale at 5601 Broad Street (formerly known as “The Taste of Home” and currently as “The Harmony Inn”) located in the heart of historic Greendale just 5 blocks from Southridge Mall. Both locations will share the same name and offer a modern supper club experience. “Growing up and living in Milwaukee most of my life, I enjoyed frequent visits to many great establishments which created memorable evenings for my family,” said Joe Bartolotta, President and Co-Owner of The Bartolotta Restaurants. “We’re looking forward to embracing a traditional Wisconsin supper club experience with a casual hometown atmosphere, comfort foods, classic beverages and of course, service you would expect in any of our venues.” With high wood ceilings, a friendly hometown atmosphere and ample parking, guests of Bartolotta’s newest venues will enjoy a full menu with classic supper club fare, a large bar including a selection of tap beer, classic cocktails, value-oriented wine offerings and signature ice cream drinks. The locations will open approximately six weeks apart with a planned opening for the Greendale supper club in late August and Mequon in mid-September. “Having the Bartolotta Restaurant Group in our city has been a goal of ours for some time. I’m thrilled that Joe Bartolotta will be bringing his award-winning cuisine to our Town Center area of Mequon and I know our citizens will enthusiastically support this new venture,” said Mayor Curt Gielow, City of Mequon. “Mequon is proud to be the next geographic location for the expansion of the Bartolotta Restaurants.” The venue located in Mequon will feature approximately 130 seats and a private dining room accommodating up to 50 people and the Greendale location will feature approximately 200 seats with several private dining rooms. Both locations will offer dinner, Sunday brunch and outdoor patio dining. Corporate Chef Adam Siegel will lead the culinary team with each location’s executive chef to be named in the coming weeks. “We are proud to have the first Bartolotta restaurant to come to Milwaukee’s south side in the heart of our Greendale community,” said John Hermes, Village President. “The Bartolotta Restaurants are known for memorable meals with exceptional food and we look forward to this exciting addition for our village.” To learn more about The Bartolotta Restaurants, visit www.bartolottas.com or call 414-935-5006. Follow the latest Bartolotta news at www.bartolottas.com or on Twitter @Bartolottas. About Bartolottas The Bartolotta Restaurant Group is a Milwaukee-based, family-owned developer of distinguished restaurants and catering services. As members of a large Italian family, founders Joe and Paul Bartolotta let their passion for food drive their establishment of signature restaurants in Milwaukee with the first, Ristorante Bartolotta, opening in March of 1993. Now operating thirteen venues, catering services and a new gastropub, The Rumpus Room, the Bartolotta team is made up of 800 restaurant staff, corporate representatives and talented chefs. For more information about Bartolotta Restaurants, visit www.bartolottas.com.
High school students are invited to participate in one of two free week-long culinary camps at Milwaukee Area Technical College’s Downtown Milwaukee Campus, 700 W. State St. Camps will be held from 8 a.m.-3 p.m., Mondays-Fridays, June 11-15 and June 18-22. All students 16 and over are eligible to attend and earn one college credit.
Students will learn culinary terminology; how to handle food in compliance with Health Department sanitation guidelines and regulations; comparison of mother sauces; use of kitchen tools; and preparation of starches, vegetables, meats and eggs.
Courses will be taught by an MATC culinary arts instructor. The classes are sponsored by MATC’s Nontraditional Occupations Grant Project and the Wisconsin Restaurant Association.
Written permission from parents and high school guidance counselors is required. The registration deadline is Thursday, May 31. For more information and to obtain a permission and class registration form, call (414) 297-7334, or e-mail [email protected].
Milwaukee Area Technical College is a key driver of southeastern Wisconsin’s economy and has provided innovative education in the region since 1912. Approximately 50,000 students per year
attend the college’s four campuses and community-based sites or learn online. MATC offers affordable and accessible education and training opportunities that empower and transform lives in the community. The college offers 200 academic programs; nearly 400 transfer options leading to bachelor’s degrees; and a Pre-College Education division that assists people to complete high school, prepare for college or enter the workforce. Overwhelmingly, MATC
graduates build careers and businesses in southeastern Wisconsin. The college is accredited
through the Higher Learning Commission, the national standard for academics and student services.
It’s beginning to be prime burger season with Memorial Day coming up and summer just around the corner. For those tired of covering their patties with the same old condiments like ketchup, mustard or mayo, The Daily Meal—the site that houses all things food and drink—has found the restaurants across the country with the most over-the-top burger toppings to help get the creative juices flowing.
The places on this list have taken burger trimmings to their next level, crowning theirs with zany ingredients like disks of gooey, deep-fried gravy or even hot fudge and vanilla ice cream.
Here’s a taste of some of the most outrageous burger dressings:
- · California Roll Burger, 26 Beach (Los Angeles, CA)—26 Beach claims to be the originator of the sushi hamburger, and this surf-and-turf combination is quite a feat. Chef Katsu’s Original California Roll Burger includes an Angus beef burger topped with snow crab, avocado, pickled ginger, baby mixed greens, tomato, nori strips, and shoyu-wasabi aioli.
- · Shrimp and Grits Stuffed Burger, The Nook on Piedmont Park (Atlanta, GA)—This burger cheats the list a little bit because the star of the show is stuffed inside the burger rather than perched on top. That said, this burger has plenty to offer by way of toppings as well — the patty is stuffed with a combination of sautéed shrimp and Gouda cheese, then topped with a grit cake, Andouille sausage, and tomato beurre blanc sauce.
- · Pitts-Burgher Cheese Steak, Primanti Bros. (Pittsburgh, PA)—This outrageously large burger is big enough to share with plenty of friends. It starts with a burger topped with melted provolone cheese, then topped with a mountain of french fries, tomato, and sweet-and-sour coleslaw, all piled into crusty Italian bread. It’s a complete meal in a single bite.
- · Hot Fudge Sundae Burger, McGuire’s Irish Pub (Pensacola, FL)—Comprised of Black Angus beef, this ¾-pound burger is topped with a scoop of vanilla ice cream and drizzled with hot fudge sauce. It’s not unheard of to dip french fries in a milkshake (in fact, Wendy’s fries dipped in a Frosty is a cult classic combination), but combining the whole burger and fries meal with a sundae? That’s a whole new concept.
- · The Crazy Jamaican Burger, Hillside Quickie (Seattle, WA)—The patty is made of tofu marinated in jerk seasonings and topped with plantains, grilled sweet onions, potato salad, and vegan mayo. The potato salad is the real kicker. To find more ridiculous burger toppings, visit: http://www.thedailymeal.com/over-top-burger-toppings.
Check out these handy tips on how to pick the perfect grill for your needs
KENTUCKY….With all the new bells and whistles available in BBQ’s these days, grill-shopping can seem more like luxury car shopping, and can send folks running for a frying pan to cook that sirloin, rather than have to endure the headache of choosing. With grilling season nearly upon us, Napoleon Gourmet Grills has come up with this list of tips on how to pick the grill that’s right for you.
Buying a grill all depends on your needs. BBQ’s today can range from the basic grill like the SE325 Terrace Gas Grill, to the Cadillac of grills like the OASIS® Modular Islands. “Technology has completely transformed BBQ’s from what they used to be – they are bigger, better, and more complex – which can make choosing, confusing” says Dave Coulson of Napoleon.
Here are some tips to help choose what is best to suit your needs:
You get what you pay for – in most cases, BBQ’s are priced according to quality. Do your research, but if you want a quality grill that’s going to last a while, be prepared to pay for it.
Buy local! US manufacturers have an outstanding reputation, and it also makes getting parts much easier!
Consider size, accessories and BTU’s – Don’t go into buying blind, think about what you will be cooking, how many people you will be cooking for and the space it will be sitting in. Going into a buy without planning can result in you getting the “ol’ car salesman” and buying something you don’t actually need.
Check the warranty – be sure to ask your dealer about what is/isn’t included in the warranty. A good warranty for grills will cover 10 years for burners, sear plates and castings, which are the heart of your grill.
Stick to your budget and take care! Think about what you can afford, and what you need. Take care of the unit you purchase, and you won’t need to buy another one until technology changes again and you want the latest innovation!
About Napoleon® Fireplaces and Grills
It all began in 1976 when a small steel fabrication business launched by Wolfgang Schroeter started manufacturing steel railings in Barrie, Ontario, Canada. At that time, no one could imagine the incredible future that lay ahead for Wolf Steel Ltd. and eventually Napoleon® Fireplaces and Napoleon® Gourmet Grills. Since the first wood stove rolled off the production line over 35 years ago, Wolf Steel’s commitment was to be distinctive and successful in everything they do. Napoleon’s commitment to producing quality products combined with honest, reliable service has proven to be a successful framework to ensuring the continued rapid growth of the company. Napoleon® is an ISO9001 – 2008 registered company and now operates with 750,000+ square feet of manufacturing space and employs over 750 associates. Napoleon® is North America’s largest privately owned manufacturer of quality wood and gas fireplaces (inserts and stoves), gourmet gas and charcoal grills, outdoor living products, waterfalls and a complete line of HVAC equipment.