The Perfect Heart

THE PERFECT HEART
One day a young man was standing in the middle of the town proclaiming that he had the most beautiful heart in the whole valley. A large crowd gathered and they all admired his heart for it was perfect. There was not a mark or a flaw in it. Yes, they all agreed it truly was the most beautiful heart they had ever seen. The young man was very proud and boasted more loudly about his beautiful heart.
Suddenly, an old man appeared at the front of the crowd and said “Why your heart is not nearly as beautiful as mine.” The crowd and the young man looked at the old man’s heart. It was beating strongly, but full of scars, it had places where pieces had been removed and other pieces put in, but they didn’t fit quite right and there were several jagged edges. In fact, in some places there were deep gouges where whole pieces were missing.
The people stared - how can he say his heart is more beautiful, they thought? The young man looked at the old man’s heart and saw its state and laughed. “You must be joking,” he said. “Compare your heart with mine, mine is perfect and yours is a mess of scars and tears.”
“Yes,” said the old man, “Yours is perfect looking but I would never trade with you. You see, every scar represents a person to whom I have given my love - I tear out a piece of my heart and give it to them, and often they give me a piece of their heart which fits into the empty place, but because the pieces aren’t exact, I have some rough edges, which I cherish, because they remind me of the love we shared. Sometimes I have given pieces of my heart away, and the other person hasn’t returned a piece of his heart to me. These are the empty gouges - - giving love is taking a chance. Although these gouges are painful, they stay open, reminding me of the love I have for these people too, and I hope someday they may return and fill the space I have waiting. So now do you see what true beauty is?”
The young man stood silently with tears running down his cheeks. He walked up to the old man, reached into his perfect young and beautiful heart, and ripped a piece out. He offered it to the old man with trembling hands. The old man took his offering, placed it in his heart and then took a piece from his old scarred heart and placed it in the wound in the young man’s heart. It fit, but not perfectly, as there were some jagged edges. The young man looked at his heart, not perfect anymore but more beautiful than ever, since love from the old man’s heart flowed into his. They embraced and walked away side by side. How sad it must be to go through life with a whole untouched heart.

Author Unknown.

Canadas Top Chefs: Mark Picone

Tilly Rivers
Entertainment Editor &
Food Critic for IRM Magazine
Host; Features Radio Show.
http://immediatereleasemedia.blogspot.com/
e_editor_irm [@] ymail.com



Featuring Chef Mark Picone
Canada’s Top Chefs

Chef Mark Picone has celebrated his heritage by honing his culinary skills in Europe, and has been appointed to the "Order of Professional Italian Restaurateurs.”

Chef Picone gained his degree in hotel and food administration from the University of Guelph. While in France, he worked at such restaurants as Trianon Palace (in Versailles), Perraudin (in Biarritz), and Chez Camille (in Burgundy) and Italy, at Antica Dolceria Bonajuta (in Modica), Ristorante Tivoli (in Cortina), and Ristorante Arnolfo (in Colle di Val d’Elsa).

Now calling the Niagara region home, Chef Mark Picone, opened a Culinary Studio to groups of 10-16 guests (by appointment only) and treats them to a custom meal. What follows is the interview with one of Canada’s top chefs “Mark Picone.”

In layman’s terms what is a “Culinary Studio?
“More than a canvas, the studio concept is built around a single table dinning interactive learning experience. It is unique for a number of reasons (here in Niagara ) but not a new concept. Chefs across Europe, especially in Italy and France have been doing this for generations. If you think about what cooking and eating is all about you really have to understand the intrinsic value of our culture. Preserving our food ways through tradition has allowed me to do what I love doing and that is cooking for guests who appreciate quality, fresh and local. I could use many current buzz words that seems all too trendy but understand that we Italians have and an unending desire to share, to feed and to love life.”

If there was one thing that you would like your guests to absorb after experiencing a culinary journey with you, what would that be?
“Guests have often commented on the surroundings of nature and beauty – you’re right in the middle of a small vineyard farm, a spectacular view, European handcrafted furniture, the sounds and scenery of country living and yes, the chef is only 2 meters from you preparing what you will be enjoying. Although `typical’ in nature because we as chefs have an inherent responsibility to serve healthy, safe and great tasting food, my approach based on my training in Europe is to preserve and promote what we enjoy best – REAL food.”

Is “Mark Picone” Riesling and Cabernet Franc- an exclusive wine for guests of the “Mark Picone Culinary Studio,” or is it available for public purchase?
Interesting question as although I would like to be making and selling wine from my grapes, legal parameters forbid this currently. I am very proud to say that the Riesling grapes are sold to Charles Baker (http://www.charlesbaker.ca/) where he makes an incredible wine with an enormous profile of the terroir – where the grapes come from. I would highly recommend purchasing some as it is only available on line or at selected restaurants. There is very limited production.
The Cabernet Franc on the other hand is sold to Len Crispino (http://www.crispinowines.com/). He uses these grapes to make his flagship wine `Cabernet Franc’ using the Crispino Reduction Process ie in the style of Amarone (fruit is air dried ie raisining period)
On a very positive note, it is rather spectacular to comment that when you are enjoying a bottle of CB Riesling 2006 here at the studio that I can inform you the grapes come from this vineyard, right out there. With out a doubt, you clearly have a far better appreciation of the `experience’.”

What is your favorite item in your ‘secret’ garden and why?
“The real thrill of this farm is really about me being a steward of the land, a provider of good food and a promoter of culture. When you look around the surroundings and see examples of history, commitment, passion and desire, how can you not feel energized, fulfilled and rejuvenated? Food is much more than sustenance and much more about the soul!
I am equally thrilled to comment on Jannine Lavoie (http://www.freshniagara.com/) and Jenn Wilhelm (http://www.winefinesse.com/) who have exemplified young adults with a purpose of entrepreneurial spirit to also provide a service that is commensurate with what makes the studio that much more unique!”

How would you define a “culinary explorer?”
“My guests are people who enjoy good food, great wine and friendship. Food is a symbol, a metaphor of sorts for a tradition that is about sitting around the table talking, sharing wisdom, of staying together, of living and loving. Could I say a gatekeeper of civility?”
You can indeed Chef. A phrase I think that will be coined for many years to come!

The standards for the “Order of Professional Italian Restaurateurs” are very rigid- so much so that there are only 100 members of the order worldwide-only three other chefs have received nomination in Canada for this award. Could you tell the readers the process regarding the Order and what it meant to you to be appointed?
“Professional organizations like ORPI have the ability to bring a certain level of credibility to the art of cooking not unlike having your CCC (Certified Chef de Cuisine) or your Red Seal trade license. Since returning to Canada in 1996, I have consistently promoted my Italian heritage through the craft of cooking. ORPI has monitored this and deemed worthy of such. I recognize that and carry this responsibility proudly.”

The Picone family is no stranger to culinary ardor- your family began a food boutique in Dundas Ontario in 1915. Was it always your desire to be a chef?
“Ah, the Picone history and ensuing generations of food purveyors! I should begin by saying that credit goes to my grandparents who had the fortitude and tenacity to cross the ocean, see great opportunity and seize the potential of providing great service, great food and great spirit in the world of food. Does it sound familiar today? My mother’s parents were land owners with dairy cows and likes. My grandfather was an emissary to many Italians who for whatever reason needed counsel or direction once residing in the Dundas/Hamilton area. My father’s parents opened up the small food boutique in the heart of Dundas and purchased milk from Mr. A. Morelli. And the story goes from there…………
As children of the Picone family, (I am no. 5 of 8) we all worked along side mom and dad in the shop. It is here were we would have learned the value of good food, good service and business acumen. My father was kind and reasonable in his demands of excellence. We had to exemplify the hallmarks of responsibility and accountability in all facets of our life – scholastically, music (we all had to play a musical instrument), working, sports and friendship.
Like most large families, some of us are fiercely competitive and I, as a result wanted to pursue higher academic success. From an early age, I was going to be architect or maybe even an RCMP but it was eventually an MD. I believe there is a pattern here and how circuitous. I’m dressed in whites most days and administering a more holistic approach to health – good food!
The profession of chef is no easy task but then I don’t believe any avocation is perceived as work. It takes much more than some would assume or realize. And it is so much more than simply cooking. Today it is about environmental awareness, financial and human management, the art of negotiating (I don’t mean relying on the F*** bomb because we can), unparalleled discipline and somewhere in there, the art of cooking.”

What made you decide to open your own home to groups of 10-16 guests and treats them to a custom meal vs opening a studio in town?
“It was always a dream of mine to open my own business – the small, intimate and highly regarded establishment that garnishes a level of notoriety of quality and service. Think about it: one table; one serving assistant and one chef. My training abroad taught me the art of simplicity unsophisticated but with down to earth comforts. And this would be on many levels besides the dishes the chef prepares. Niagara is an eco/tour system not unlike wine and food regions of Italy, France , Germany or USA. To genuinely `serve’ guests in our setting here at the studio brings a certain level of `experience’ that is genuine and real. And what more could you ask for than a vineyard setting here in Niagara?”

Your studio is unique as you let the guests, if they so choose, get involved in the preparation of the meal, gathering of the herbs from the garden, and teach a few tricks-of- the-trade. Why did you decide to offer the educational aspects of food preparation to your studio?
“I strongly believe in academic excellence and as a teacher at heart (because that is what we do as chefs – teach apprentices!) to have guests express an inherit desire to assist you is really a great compliment. We’re not `gods’ of a higher order where we can’t be approached or addressed. It is really fulfilling to have guests work along side you: tell them, teach them, show them is a simple model for success.
At the end of the day, it really is about happiness. We work hard and create a certain mystic of who and what we are. We achieve a certain level of competency and it takes a lifetime to achieve this. Much is given, more has to be shared!”

-end-

Interview: PDO

Recently, I had the pleasure to interview Pavlovs Dogs Orchestra member Matt Falkovich. You really need to listen to PDO. (myspace link below), to truly understand the statement “The songs are dynamic and versatile while presenting a solid root to their sound and style.”


Now calling Toronto home, PDO will be playing at Sneaky Dee's this Sunday (August 24 2008) What follows is that interview.

Recently PDO has won the TIMA 2008 AWARD for Best World Award. What exactly is "Best World Award?"

“The "Best World" (or as we jokingly call it "best in the world") is a category for bands that play ethnic music. We won that particular award because apparently we were the best band in that category - one of many awards presented at the 2008 Toronto Independent Music Awards.”

How would you describe your music style?

“Our style is wild, humorous, soulful and exotic.”

In a few words, describe each member of PDO, and their strength.

Dima (guitar/vocals) has tremendous leadership skills among his many other talents.

Toha (bass/vocals) shines when it comes to writing music and promoting the band.

Tsoy (guitar/vocals) is the biggest showman of the bunch and loves arranging the music.

Andrey (percussions) is in charge of all the visuals and keeps track of our finances.

Kirill (keys/vocals) adds melody and texture to the songs and helps write lyrics.

Ruslan (violin) bring a sense of style and finance - coming from a rich classical background.

Matt (drums/vocals) is the groove-mister of the band and is always working on getting the band exposure.

What was your favorite CD to produce and why?

“Our favorite CD to produce would have to be "to whom it may concern" (with the help of studio giants L. Stu Young and Ian McNally). A few days after the recording was finished, our singer at the time decided to leave the band. We had to put all mixing on hold and come up with new lyrics and vocal melodies - it turned out completely different but surprisingly good considering the circumstance.”

What makes PDO unique?

“What makes us unique is our musical background – the fusion of styles makes our sound very distinct.”

What is the biggest challenge for PDO?

“The biggest challenge is to promote ourselves without the support of a label.”

Where do you see yourself in ten years?

“Touring the world and probably recording our 10th album.”

What do you want to say to your fans?

“We'd like to tell them how much we cherish them and that their support keeps us going.”

What advice would give a new group about to embark upon the music path?

“The only advice we could give a young band is to be friends not just band mates.”

Where can readers purchase your CD's?

“Our CD's are available online at itunes, amazon, cdbaby, snocap and napster – and in Toronto stores like: Criminal Records, Sonic Boom, Soundscapes, Rotate This, Play de Record.”

Can readers find you on YouTube?

They can see some of Andrey's work at http://www.youtube.com/user/pavlovsdogsorchestra

With all members of the band hailing from different parts of the former USSR- how has this influenced your style?

"Growing up in the former USSR has influenced our style dramatically - not only as musicians but as people as well. One of the reasons our music appeals to people is probably due to the fact that it has a certain Easter European charm to it."

What's next?

"We plan to play shows and festival across North America (for now) to promote our music further, the next album is in the works and should be released sometime next year… We'll also be shooting a "real" video in September."

What upcoming gigs do you have?

"We're opening for Run With The Kittens at the Horseshoe on the 12th of September and playing the M.E.A.N.Y. festival in New York on October 3rd."

Where does PDO call home?

"Toronto has been our home sweet home to us for the last 15years - we love it here!!"

Conclusion: Visit http://www.myspace.com/pavlovsdogsorchestra or
http://pavlovsdogsorchestra.com/, for more information. And discover for yourself if PDO is “one of a kind and incredibly enjoyable.”
~T~
------------------------------------------------------------------------------------------------
About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.

Review: Willow Cakes and Pastries

Tilly Rivers
Food Critic and Entertainment Editor: Immediate Release Media
“For Immediate Release”
http://immediatereleasemedia.blogspot.com/
e_editor_irm [@] ymail.com

August 17, 2008

Review: Willow Cakes and Pastries
Location: Mary Street, Niagara-on-the-Lake, Ontario


Review Rating: 2 Stars!

Pastry Chef Michelle Chandler has a reputation in the Niagara region as being one of the best pastry chefs in the area. Perhaps then like all of us she had an off day- because when I arrived with my companion at the pastry shop I had high hopes- that were quickly dashed.

We bought a butter tart and a slice of peach strudel. They looked delicious, as did the display case of other items in the bakery. The young man behind the counter explained each dessert to us, and was helpful in making our selection- this is why Willow Cakes and Pastry received the two stars- it was not- sadly because of the desserts themselves.

Both the tart and strudel crust was stale. We made our purchases about five in the evening while waiting for the ‘great’ pizza in the same plaza- but that is for another review. Not only sadly was the pasty stale, the strudel was heavy and the peaches were discolored-with a slight sour flavour- I only had a few bites before placing it back in the box.

The shop itself is lovely- as is the service. However the main reason for coming- the dessert- was dreadful. Maybe it was just an off day-Maybe not-either way I will be back to try again.

~T~

Interview with Artist Kara Elsberry

Tilly Rivers
Entertainment Editor &
Food Critic for IRM Magazine
Host; Features Radio Show.
http://immediatereleasemedia.blogspot.com

Recently, I had the pleasure to interview Artist / Author Kara Elsberry. Among her artistic inspirations are Boris Vallejo, Clive Barker (yes, the author!), DaVinci, Dali, Luis Royo and Brian Froud. As for everyday inspiration? She says nature and fantasy inspire her the most. The exploration of dreams, the beauty of youth and innocence, mystery, the ‘unknown’, perseverance, stubbornness, magic, eroticism, sensuality.

Now calling South Dakota home, Kara owns and operates Kara’s’ Designs. What follows is that interview.

How long have you been an artist?
“Professionally for about 8 years. However Art has been a passion for as long as I can remember.”

What mediums do you work from?
“Mostly digital, but some painting and free hand drawing.”

What is the favorite medium and why?
“Digital by far, because it allows me to do so many things at the touch of a few buttons. But, when I just need to get away from all the stress and aggravation that lovely technology can cause, I really love to get out the paints and get my hands dirty!!”

Why did you start muti-artist venues? Most artist stick to painting (drawing), graphic art or photography, you ‘do it all’ so to speak.

“I don’t do it all, but I certainly give it a go. It’s just plain exciting working on so many different projects; meeting so many interesting and fun people…sticking with the same thing over and over is just boring.”

What was your inspiration?
“That’s hard to say, there are so many people and factors in my life that inspire and have inspired me. Life in general, life experience, all the people around me, my family, nature, fantasy, dreams… so many things to choose from I couldn’t possibly pin down one.”

How long does it take you to complete a piece?
“That depends. Say, I’m going to do a book cover for a certain author….and maybe that author is a certain sassy author with a lovely radio show for instance…. Anyhow, a book cover generally takes about a day to get the concepts I want to show to the author, then another day or three to finalize final details and all that good stuff. So, we’ll just go on the generous side and say a week at the very longest. There are other factors of course that affect everything, but very rarely does it go over a week. Logos, about 1-3 days, T-shirts I generally do within a couple of hours, as well as business cards, etc. Paintings on the other hand take me a while; I could actually take up to a month or so. I get very picky and it’s not like there’s an undo function for painting…though I wish there were!! LOL.”

Can you describe the process you go through when creating a piece from start to finish?
“I start out getting all the information I can about the person or company I am designing for. From what the company name means to what the person’s favorite colors and their hobbies are all things that are taken into consideration. Printer’s specs, and the final output of the design are also considered. For instance, will the design be solely used on the web, or will it also be used for print and large signage? That’s all extremely important. Once I have all that information, I start looking for inspiration, be it on the internet, the TV, or print ads, I look for inspiration everywhere. Just the tiniest little thing can get an idea going and then Bam! You have a starting point and off you go! I usually put together a few different design concepts for each client, so they get a variety to choose from. They pick their favorite (sometimes I have to do another round of concepts), and we refine the design with their personal details. Then, we agree on the final design and I send all final files to them to keep for their records and to use as they wish.”

Do you work from live models?
“Ahh, wouldn’t that be nice to have a bunch of models to have at my beck and call when I needed them? ;) Sadly, that is not the case and I don’t often get to work from live models. In college drawing courses I worked from models quite frequently. I also use them as inspiration for paintings and sometimes in ads for beauty clients.”

What has been the biggest challenge in the work you create?
“The biggest challenge is not in the art itself, but at first attracting clients to your business. I live in a small town in SD and it was hard to get started…to convince people that are out of state or even out of the country that you are the best artist for the job. But I stuck with it and things improved dramatically for me year after year. After that, the only challenge is keeping up with the latest technology and artistic styles to keep everyone happy and up to date with what’s new and improved.”

What do you want to be remembered for?
“Hmmm, that’s a tough one! I guess I just want to be remembered for being a good mother to my children… (But even though that’s absolutely true, it’s also the safe and boring answer, isn’t it?) LOL- But…. oh hell, who am I kidding, I just want to be remembered for being a kick ass artist!!”

How would you describe yourself?
“I guess I’m not your average cup of tea to say the least. I work from my home office, I hardly ever get out to meet many people in real life, I’m usually corresponding over the internet or by phone, but when I do go out I have definitely have my share of fun!! I love books, art, (big surprise!); gardening…you should see all the plants I have, video games, cartoons…pretty much a kid at heart. I love the fairytale side of life, the childlike wonder that we don’t get to see much these days.”

What do you hope people think of when they view your work?
“Oh many many things. I hope my work strikes a cord in some way, makes people remember a moment in life where they were truly happy or deliciously scared if we’re talking about scary books… maybe my artwork makes them crave something they’ve been dreaming of or yearning to return to…or dream of a place where fairytales exist…. whatever I can do to make people feel good, that’s what I want them to feel when they view my work."

Is there anything else you’d like the readers to know about? The artist:--the woman?
“Hmmm, well….I’m pretty down to earth most of the time, I guess (unless you count the times I have my head in the clouds dreaming up my latest design)… love my family, love the simple things in life. I love dogs, (I have two beagles, Snoopy and Lilly, and a chow named Gizmo. You can catch my attention the best with a fun, sassy, creative imagination…. I am always up for a new and exciting artistic challenge…if you can dream it, I can design it. I’m a pretty stubborn person (must be the red hair, do you think?) and when I really want something, I usually end up getting what I want in the end… So, why fight it? Smiles! Oh, and I love to write, it’s my secret passion, not many people know about that.”

Where can readers find you? View your work?
http://kara.mosaicglobe.com/, (that’s my online portfolio, though I don’t have nearly all my work posted on there yet). http://www.blackvelvetseductions.com/, http://www.funnytshirts.biz/ , or just do a search for my name, Kara Elsberry on Amazon.com, Barnes and Noble, your favorite bookstore, or just sign on to Google and look me up!”


Conclusion: What captures you about Kara is her ability to turn an idea from words into a creative work of art. From her nude drawings to her book cover art, she has a rare talent and passion that comes through in everything she touches. Her humor- her daring nature is balanced with a soft sensitive spirit that I have the pleasure and privilege to be a part of as Kara has designed many of my book covers. PS- Who really just wants an average cup-of-tea anyway?


~T~

-------------------------------------------------------------------------------------------------
About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.

Book Review: 15 minute total body workout

Tilly Rivers
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Books”
http://immediatereleasemedia.blogspot.com/
http://entertainementbytillyrivers.blogspot.com/


Thursday, August 07, 2008

Review: Book; 15 minute total body workout
Author: Joan Pagno
ISBN: 9780756633561
http://www.joanpaganofitness.com/
http://www.dk.com/
Publisher: DK
$17.95 / USA
Pages: 128

Review Rating: 3.5 Stars!

What I Liked
I like that this was designed for various stages of women, from getting back to the exercise, to the sometimes exerciser, to the ‘die hard’ offering four- 15 minute workouts that you can do from home.
I like that it comes with a “Live Action” DVD- demonstrating all four exercise programs
I like that the author Joan Pagano is a respected NY personal trainer, with 20+ years of experience at designing personalized programs.
I like the hot pink cover and step-by-step demonstration photos, with a fit, yet ‘real’ model
I like the exercises- the program is set up for 3 times a week at 15 minutes- easy to fit in a busy schedule. (Trust me- I know!)

What I Didn’t Like
I didn’t like the gatefold pages at the end of each program. The step-by-step pages are meant for a visual, yet I find them awkward. It may have been easier if the page was perforated on the left side so you could remove it and lay it flat.
I didn’t like- and have found it the same in most exercise books- that none of them offer storage tips for the exercise equipment you need. In this book you need two sets of free weights (3 and 5 lb), exercise mat and a medicine ball. But if you are like me- you are probably exercising in the family room- and do not want to be able to store these items in an ‘out-of-sight’ place. The point after all- is that this exercise program can be done quickly- and you will see results quickly- I do not want to spend ten more minutes gathering equipment I have shoved in a plastic tub in the basement!

Over all- this is a good work out book, and worth the money. The results? I will keep you posted—as I have committed to doing the 3 work outs a week- and will let you know the results in September!

Congratulations Joan- I think you have a winner here!

Tilly
___________________________________________________________________
Tilly Rivers is a best selling celebrity author, radio host for “Features” and Entertainment & Lifestyle Editor, and Food Critic for IRM Magazine.
-end-

Canada's Top Chefs

Canadian Top Chefs
Featuring Chef Alain Irvine

Tilly Rivers
Entertainment Editor
Food Critic for IRM Magazine
Host of Features Radio Show.

August 1 2008

Recently, I had the pleasure to interview Chef Alain Irvine. Chef Alain is an internationally renowned Chef. His career boasts of awards such as first place at the Canadian International Association of Conference Centers (IACC) “Copper Skillet” competition. Chef Irvine, at an almost unheard of age, became an Executive Chef at 28- and has won the hearts of diners and foodies across the globe and Canada.

Now calling Muskoka home, Chef Alain Irvine opened his own restaurant “North” located in Gravenhurst Ontario. What follows is that interview.

Why did you become a chef?
“I did not set out to be a chef. My family comes from tradesman, construction workers and electricians. One day while picking up my friend who was apprenticing- the Chef said, “And what about you? Do you want to be a chef?” I thought my destiny was to work as my family always had- but instead—it had a plan of its own.”

Becoming a chef than was a twist of faith, but what kept you as a chef?
“I discovered that I loved what I did, what I do. The lessons I learned as an apprentice, the importance of tradition, quality and creativity- no short cuts- I carry to this day.”

Did growing up in Scotland influence your cooking style?
“No- I left Scotland when I was six.”

What would you say are the traits in which a chef needs, besides cooking of course, to succeed?
“You have to love what you do. At times bad management can create a smothering environment to a chef, they do not always understand the creative process, a Chef will need to pull from the strength of their passion, that first love.”

Are your friends and family intimated to have you over for dinner? I know I would be.
“Yes, for the most part they are- but when I have the opportunity to relax and eat a meal that has been cooked for me- I do not go to critique.”

Never? There has to be a part of you that says, “I would have done this differently?
“If I am going for a meal with close friends or family- I do not have a set expectation. If however I am eating at a restaurant that has great reviews, and is the elite- yes- I have high standards and will critique the meal.”

What advice would you have for those that find the kitchen an intimating place?
“Call Me. I would be happy to walk them through a question during non-service hours.”

I am not sure, but I think at this point my jaw dropped. “You are kidding right?” I have had many answers to that question, but never has a chef of Alain Irvine’s caliber said he would take the time for a perfect stranger over the phone to help them with a recipe!
“As long as I am not busy during peek hours, I would be happy to help. Food is my passion, and I would love to show that it does not have to be intimating.”

Conclusion: At this point, I was literally blown away- and can not tell you how over-the-top impressed I was. Not just with the food, the restaurant, but the Chef. Alain Irvine- you truly are the best-of the best, and truly one of Canada’s Best Chefs. I was so impressed in fact, that I plan on writing more- the time spent with Chef Alain Irvine was a delight.

Until then if you are searching for one of the best dining experiences, visit North Restaurant in Gravenhurst- you will not be disappointed!

-------------------------------------------------------------------------------------------------
Chef Alain Irvine’s Biographical information was posted on line earlier in the week- and is available at http://immediatereleasemedia.blogspot.com/

About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.

Book Review: False Justice

Tilly Rivers
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Books”
http://immediatereleasemedia.blogspot.com/
http://entertainmementbytillyrivers.blogspot.com/


Monday, July 28, 2008

Review: Book; False Justice
Author: Mack Beasley
ISBN: 9781604744354
Publish America, Baltimore
$9.00
Pages: 146

Review Rating: 0 Stars

Every author, even if they do not realize it, creates a footprint- an archive in which they will be remembered, loved and yes, even hated.

I began reading “False Justice” by Mack Beasley, and like a trooper, I really wanted to look past the bad editing, run-on sentences, and try and keep up with the stories jumpy plot. There has to be a good story in here- even if the writing was horrible, maybe just maybe the story line was good.

Let me lay the theme of the story- the main character, Mike Blackman was a bad guy- trying to make a new start, he found God in prison and wanted to make amends for some of his past sins by helping his cell mate for ten plus years. (I can not give an exact number because the time changed at least twice within the first twenty pages.)

His cell mate was accused of killing someone that he says he didn’t do. And Mike was going to set out to prove, at the cost of maybe going back to prison himself- that he was innocent. The story jumps continuously, there is absolutely no flow of facts or time lines. Still, I really wanted to have something positive to say, maybe with some rewrites this could be great.

Mack Beasley the author and Mike Blackman the main character have some pretty coincidental parallels- Mike was a former alcoholic-so is Mack- Mike is in his sixties- so is Mack- Mike is a Christian- so is Mack- Mike lives in the South- Mack is from Alabama, and now lives in Georgia.

And than it happened, on page 23- these words were written,; “I get a cab and give the driver Sue Wilson’s address, I think he can understand English, but I’m not sure. We sure got a mix of people even in the south these days.” My throat filled with bile and horror- did I read that right? The book was about a “Christian” in whom has found God, wanted to make amends for his past sins, was willing to risk his own life, possibly go back to prison, all for the sake of redemption- I guess “racism” isn’t a sin according to his God? However I have very different believes- and with a quick snap of the book could no longer read another word.

Do I recommend this? No- in the Christian theme in which it was written, the sentence above left me disillusioned, and angry.- Did I finish the book? No. Will I? No again. Sorry Mack, I have no tolerance for racism.

Tilly

___________________________________________________________________
Tilly Rivers is a best selling celebrity author, radio host for “Features” and Entertainment & Lifestyle Editor for IRM Magazine.
-end-

Up Coming Interview with Chef Alain Irvine

I am featuring some top Ontario Chefs in the August/September/October issues of the IRM Ezine, (one chef per week for 8 to 10 weeks)-


Week One: Friday August 1 2008. Interview with Chef Alain Irvine

Born in Scotland, Irvine apprenticed at the Chewten Glen Hotel, the three-time recipient of the Best Small Hotel In The World Award and at the Royal Bath Hotel, both situated in Northern England. In 1976, his passion for travel and food brought him to Canada where he took up the Sous Chef position at the renowned Jasper Park Lodge in Alberta.

After completing his first Executive Chef position with Delta Hotels (Toronto/Ottawa) in 1981, Alain further expanded his knowledge of international cuisine by accepting chef positions in Jamaica (Wyndham Rose Hall) and Bermuda (Elbow Beach Resort)

Returning to Canada in 1989, Alain accepted the position of Restaurant Chef at Truffles, the exclusive restaurant at the Four Seasons Toronto in Yorkville. In 1990, he transferred with Four Seasons to their resort property, Minaki Lodge, in Northern Ontario. In the spring of 2004, Alain joined the Taboo team from the Rimrock Resort in Banff National Park to become the Executive Chef.

Since Taboo Alain has opened his own restaurant, North Restaurant and Lounge as well as a Retail, Wholesale and Catering company with his wife and sons, Irvine & Sons Fine Foods. Alain’s passion for food and his love of cooking have given his business discerning clientele, a dining experience that truly embodies the best of Canadian and international cuisine.

Irvine & Sons Fine Foods specializes in small to medium size functions. From rehearsal parties to anniversaries and intimate dinner parties, let Irvine & Sons Fine Foods create a menu for you that is personalized. See below for sample menus, or call us to talk about designing a meal for your special function.Let us cater your special function, and we will deliver unforgettable food with outstanding service.

The Power of the Lone Voice

Word of Mouth Marketing
By Tilly Rivers
Sometimes you can get lucky and someone of major influence will love your book so much that they tell the world about it, sometimes it is only one person who knows a lot of people, but most of the time, word of mouth marketing starts with your closest associates, friends and family.

Examples of luck are the bookseller in San Francisco who practically hand-sold over a thousand copies of one of the books there because she loved it so much. How did this happen? Because the author took the time to get to know the customer service people at the registers- the woman loved the book- and loved the author- so to recommend it to buyers who came in store was no hardship- her passion was genuine. She was not the store owner, nor did she have an influence over the buying or commission process, but she did have a major influence where it counted- the general public!

One woman was so passionate about the environment she purchased the book "50 Simple Ways to Save the Earth", for everyone in her community- all thirty thousand of them.

Ultimately however, there is only one person who is responsible for the success or failure of your book, and that person is you. By targeting your promotions, being consistent, building a network, and doing something everyday to promote yourself, you will achieve success.

The problem most authors have is patience- they want international attention- and they want it now. Realistically, unless you land a spot of Oprah, that will not happen. It will take time.
When you are networking it is not good enough to place a thousand plus names in a database – this is not networking, it is record keeping!

Your friends, your family, your community, your close associates are your level one contacts that will help you build word-of mouth sales and awareness. This is your core network. Ask them for help. Create & print flyers, postcards, or bookmarks and give a stack to each of them- simply say- “hey would you mind keeping these in your car, if someone asks about my book- you could pass them along.”

Next, build relationships, don’t put a name in a database and think they would be a good contact- and than never contact them! Remember- no one wants to be ‘sold’ to- like the used car salesman in the corner lot- you know the place- the one you avoid at all costs!-

Pressure should never be applied, the power of one voice, your voice, spoken with passionate awe and conviction will lead the way, and maybe, just maybe you too will find that one person in whom will tip the scales in your favor and become your greatest advocate.

Posted at: http://groups.yahoo.com/group/promoteyourwriting/

Restaurant Review: The Olive Press. Oakville Ontario

Tilly Rivers
Food Critic: Immediate Release Media Magazine / E-Zine
“For Immediate Release”
Ezine Posting: http://immediatereleasemedia.blogspot.com/
Contact: for_immediaterelease[@]yahoo.com

Friday July 4, 2008

Review: The Olive Press
Location: 2322 Dundas Street West, Oakville ON


Review Rating: N/A

The Olive Press had only been open for a few days when I stopped by for dinner. I have made it a habit of not reviewing a restaurant on opening night, or within the first few weeks, as there are always ‘bugs’ to be worked out, and I feel this is not a far evaluation- a point that other food critics may argue.

The Olive Press however impressed me with their fare. It is run by the Daicos brothers Steven and Constantine, and while this is not a full review, it is definitely worth recommending.

I was happy to see a wonderful selection of wines including some Ontario greats such as Trius Merlot and Riesling. Of course no Italian restaurant would be complete without Italian wine, and I recommend the Ripassa, a wonderful red for a reasonable $42.95 per bottle.

The portions are large, and the food full of layered flavours—Rating: 5 out-of 5 stars!

The Olive Press is very reasonable priced, has a great atmosphere for families or couples. I have however chosen not to give The Olive Press a full rating- as the service needs to be smoother- and this will come with more practice.

I will be back soon- so stay tuned for a full upcoming review of The Olive Press- in the meantime I encourage you to give it a try, and I am looking forward to receiving your feedback.

Bon Appetite—Tilly!
Food Critic and Entertainment Editor for IRM Magazine

Book Review: Demon by Peter Mark May

Tilly Rivers
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Books”
http://immediatereleasemedia.blogspot.com/


Tuesday July 22, 2008

Review: Book; Demon
Author: Peter Mark May
ISBN: 9781843863984
http://www.pegasuspublishing.com/
£9.99
Pages: 349

Review Rating: 4 Stars!

Peter Mark May’s “Demon” is listed as Science Fiction / General Fiction/ Occult. They forgot however “Paranormal / Romance / Adventure.

The truth is, my personal reading choices do not run towards the Science Fiction categories, it is just not my thing. That being said however, I thoroughly enjoyed “Demon.”

Peter Mark May introduces us to Dela, Nathaniel, and Cerberus. The heroes battle against the forces of evil, and in particular; Ashmadi, which according to the book is the Hebrew word for the Demon Lord Ashmodaios. One of Satan’s three Arch-Lords or anti-Angels.

If scary books aren’t your thing- don’t worry- “Demon” as sinister as the title sounds is filled with romantic twists, hot sex scenes, humor and “Indiana Jones” like clues.

“Dela” the female hero in the story is sassy, beautiful and “Caribbean”- while Nathaniel, the intelligent, straight laced, King’s Paladin, is “Caucasian”. Few stories mix races, and I gave Peter an extra star for doing so!

Cerberus, is the King Paladin’s ‘Demon hunting dog” or is he?

“Demon” tells the tale of what might happen if Human DNA is scientifically mixed with Demon DNA- this book kept you engaged throughout with an interesting ending that by know means was predictable.

If you enjoy an exciting read- “Demon” is definitely for you!

Tilly

___________________________________________________________________
Tilly Rivers is a best selling celebrity author, radio host for “Features” and Entertainment & Lifestyle Editor for IRM Magazine.
-end-

The World of Music: CD: unknown soldier

Tilly Rivers
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Music”
http://immediatereleasemedia.blogspot.com


Friday July 18, 2008

Review: CD: Unknown Soldier
Musician: Jon Amor
Boma Records
www.jonamor.com

Review Rating: 4 Stars!

I find myself at a lose for words (A first for me ~giggles!~) Jon has a unique style, his voice is husky and smooth, the kind of voice that gives girls shivers up her spine…but to put a ‘label’ on it so others can relate? I do not think me can- it is a mix of blues, rock and well…Jon!

I loved “In the Devil’s Back Yard” but was not crazy about “Ball and Chain” only to love “Unknown Soldier.” There are twelve songs on the CD- and 11 I either liked or loved—very good indeed, there is nothing I hate worse than buying a CD and discover there are only one or two songs on it I enjoyed- I could have downloaded those at a fraction of the cost!

Over all the CD is not only one that I will upload to my iPod- (okay minus Ball and Chain `smiles~) but will place in the “keep” pile!

My final recommendation: It is worth buying- yes the entire CD- and not just downloading a few songs off the internet!

PS- A nice surprise was the song “If you were me, and I were you”- check it out for yourself!

Can’t wait to hear your feedback regarding “Jon Amor’s Unknown Soldier”

Tilly

Press Release: Entertainment Editor

FOR IMMEDIATE RELEASE

Thursday, June 19, 2008

Announcing the new entertainment and lifestyle editor for immediate release media
new york city, ny: With the rapid growth of Immediate Release Media’s new Ezine version of the IRM magazine, the company found itself in need of an Entertainment and Lifestyles Editor.

IRM is pleased to announce the appointment of Tilly Rivers to the position of Editor of the entertainment and lifestyle sectors of the magazine. Ms. Rivers comes to us with an impressive pedigree regarding the entertainment arena. Her experience and knowledge will be an asset to the organization.

Ms. Rivers’ responsibilities at IRM will relate directly to the functions of the Entertainment and Lifestyle way of life, offering news and products that cater to the whole person. Bringing readers event calendars, news on music and entertainment, as well as book reviews.

Everyone likes entertainment, and entertainment and lifestyle so often go hand-in-hand. Therefore, it makes sense to get your entertainment news in the same place you get lifestyle gossip.

I know you will join me in welcoming Tilly to IRM (Immediate Release Media) and will continue to give her your support by reading her contributions to the magazine. Tilly is continuing her role as the food critic for IRM.

-End-

Review: Marty's of Bracebridge Ontario

Tilly Rivers
Food Critic: Immediate Release Media
“For Immediate Release”
http://immediatereleasemedia.blogspot.com

Thursday, May 29, 2008

Review: Marty's
Location: Main Street Bracebridge, ON


Review Rating: ½ Star!

Butter Tarts are a weakness for me I will admit- and what better place to sneak a bite than at the famous Marty’s in Bracebridge- I was however very quickly disappointed—not only for the outrageous price of $6.75 for two pastry tarts but for the quality of the tart itself.

When I arrived the tarts, I had been told, had just come out of the oven only hours before. Yummy, I invisibly rubbed my hands- indulgences such as these were not everyday occurrences after all—when they rang up the two tarts and told me the price I will admit I was a bit shocked—it seemed over the top for two medium sized tarts- but a believer of the saying ‘you get what you pay for’ I forged on with the two tarts safely tucked in the plastic container-- my taste buds greedy to discover heaven- it has been so long- they screamed!

Opening the plastic container in the car, for I could not wait another second- yes I know patience is not my thing- and yes it is a virtue and all that- but for the moment I wanted what I wanted- and I wanted it NOW! Tongue ready, teeth in place, and…wait a minute…WTF?

Inside this pasty shell was syrup. That’s it…runny…overly sweet…gooey syrup! This is not what a butter tart was suppose to be, a little runny yes, but this…I could literally tip the tart over to the side and let the brown liquid pour from the shell to plastic container in a stream…well so much for that!

Am I still a believer of- you get what you pay for? Yes. This time it seems I paid for a very bad tart!

Marty’s has a cook book coming out- I hope the tart recipe isn’t in it!

Featuring Jon Amor

From Illuminating to Soul-Destroying, Returning to Intoxicating.
It must be Rock and Roll!

Featuring: Jon Amor

By: Tilly Rivers, IRM Magazine Entertainment & Lifestyle Editor

July 1, 2008


Jon Amor, former member of the UK band “The Hoax” stepped out on his own, surprising everyone with how quickly he was a success. Including himself. In a recent interview Jon said that the only person he’s proved wrong consistently in his career was himself. That self doubt was his biggest career battle.

“Just before my first ever solo show in 2005 - a truly scary experience when you're used to having loud amps and drums behind you – I was pretty nervous-and the most recent nervous experience was last November (2007) just before my first solo show in Canada. I was opening for David Gogo in a beautiful theatre just outside Edmonton, Alberta, it was a sold-out show, and as I stood in the wings preparing to go on, my heart was pounding and my good old self-doubt was nagging away... "Can I really do this?" But the audience was fantastically welcoming and gave me a standing ovation at the end - it's a gig I will never forget.”

Fans of this Devizes UK resident however would never know that from time to time Jon battles within himself. At the age of 15 he picked up his brothers acoustic guitar. At first it was a love / hate relationship until he found his passion. “My first big influence as a guitarist was Mark Knopfler from Dire Straits. I bought the Brothers In Arms album first, then worked my way back through their catalogue and found myself far more drawn to the early stuff, which was much more rootsy and bluesy. From there I got into people like JJ Cale, Eric Clapton, and through them I got into the old blues greats like Buddy Guy and BB King. My guitar style is a mix of all those guys, with a healthy helping of Stevie Ray and Jimmie Vaughan.”

When asked if he has any special ladies in his life, he teases ‘My mum of course,” but with those startling blue eyes of his, and soft raspy voice the women are swarming. I asked him if the saying “sex, drugs and rock and roll” was true? He commented “I spent all my twenties touring around the UK, Europe and the USA with The Hoax, but to be perfectly honest we were a pretty clean living band! We barely drank, were far too focused, busy or tired to spend that much time chasing girls, and drugs have never been a part of my life. However, when that band broke up I resolved to have a bit more fun on the road, and I have to say, as a result of that decision, my thirties have been the best years of my life! So, drugs? - Not for me. Sex and rock and roll? Most definitely! Bring them on in equal measures!”

I asked Jon if the business aspect of his career has influenced him at all and he states “There's a lot of bullshit you have to wade through, but eventually you wise up to it and realize that when someone in the industry comes to a gig and says "Hey, you guys ROCK! I LOVE your music!" it doesn't mean he's going to sign you for a million pounds, and when someone at your label says "We are right behind you guys with this album!" they're probably lying. Once you figure that out, and just keep trying to enjoy your music regardless, it gets a lot easier.”

Jon writes his own music, and is currently working on his 4th release. His music has a raspy blues feel to it, and he has toured all over the UK, and most recently made his way ‘over the pond’ to perform in Canada.

For the thousands of people attending the Ottawa Bluesfest and Thunder Bay Blues Festival this July, you will have an opportunity to see Jon perform. If you can’t wait, you can go to his My Space page and listen to four of his tracks, including “The Devil’s Backyard.” (www.myspace.com/jonamormusic)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For more information about Jon Amor, or to purchase his CD’s, visit http://www.jonamor.com/ - or www.myspace.com/jonamormusic

Review: Russell Williams Family Restaurant

Tilly Rivers
Food Critic: Immediate Release Media
“For Immediate Release”
http://immediatereleasemedia.blogspot.com
for_immediaterelease[@]yahoo.com

Thursday, June 12, 2008

Review: Russell Williams Family Restaurant
Location: Plains Road, Burlington ON


Review Rating: 5 Stars!


Russell Williams has the reputation for the ‘best breakfast’ in Burlington. After my last experience of ‘best of’ I went with a jaded eye.

Upon entering the casual restaurant what immediately caught my attention was that 95% of the seats were taken. Good sign- a full house usually means good fare.

The waitress greeted our table quickly, with the menu and coffee ready. Coffee is definitely a morning staple in my life. Okay- so a morning and afternoon staple. Giggles!

Russell Williams’s breakfast is reported to be so good that they serve it “all day long.” I chose the Breakfast Classic- with Ham, rye toast, no butter. Eggs over easy. Ham is trickier to cook in my opinion then bacon or sausage. This selection was only $5.50

The plate arrived quickly, over flowing with home fries, two large slices of ham and eggs cooked to perfection. And the toast, exactly as I asked, no butter. Might seem like a simple request to most. You would be surprised how many times I ask for no butter on my toast, only to have it covered in it.

So far, so good! As I ate I watched the waitress attend to the many customers easily, coffee ready for refills- as the plates came in and out the kitchen with ease. Service and attention to detail- 5 stars! Great service though can only go so far, if the food does not measure up.

I am happy to report that Russell Williams Family Restaurant lives up to its reputation. Their breakfast was cooked perfectly. I left with food on my plate, (sorry Mom!) however there was just no way I could finish the large portion served.
This is a great place to just kick back and enjoy a great meal. When you arrive the sign says “Please Seat Yourself.” Russell Williams is exactly what it proclaims to be-- a relaxed casual family restaurant- with fair prices, great service and wonderful food.

The Ham? Perfect!

END

Schedule: Tilly Rivers Postings

The following schedule has been agreed upon between Entertainment and Lifestyle Editor Tilly Rivers and Immediate Release Media;

1) The last Friday of every month: New Book Review
2) The second last Friday of every month: New Independent Film, or Movie Review
3) The first Friday of every month: CD and/ or Musician Review
4) The second Friday of every month: Food Review / Chef Review

Each month there will be a special “Feature” of the choice- this could be anything from fashion to an executive chef, to a celebrity.

Additionally, articles and comments on fashion and lifestyle will be added throughout the month.

The articles and reviews will be called “Featuring” tying into Tilly’s Radio Show “Features”

First Feature: Musician; Jon Amor to be posted Friday July 4 2008

Please contact Tilly directly if you are interested in being considered for any of the above.

IRM Magazine


-end-

Press Release: New Food Critic

For Immediate Release
Immediate Release Media
Maud Rivers
http://immediatereleasemedia.blogspot.com
for_immediaterelease (@) yahoo.com

Author Tilly Rivers is Immediate Release Media’s New Dining Out Food Critic.

Having an author and radio host as the food critic might not be so crazy after all!

(NY)- May 23, 2008- Tilly Rivers just may be a new breed of restaurant critic, a maverick whose face will accompany her weekly reviews, launching today.

“When I first thought of approaching Rivers with the idea of being the food critic for Immediate Release Media” says Senior Editor, Maud Rivers, “My first reaction was that everyone would think that we are related-the surname is completely coincidental, the second thought was that everyone would think I was crazy.”

“I am obviously trying to do something fresh and interesting," says Maud Rivers, the brains behind the new Media hub Immediate Release Media- the popular press release blog of book, music and food reviews, chef profiles and business and entertainment news.

“Tilly penned a wonderful mixture of food and pleasure in her release of Erotica Café- not to mention she is internationally known. Her author rank has reached celebrity status- and New Yorkers’ have a soft spot for her, as this is where her career really took off. In the words of Malcolm Gladwell’s “Tipping Point”- a #1 National Bestseller- “What makes someone a Connector? The first- and most obvious criterion is that Connectors know lots of people.” ”

Tilly is putting her face alongside her reviews, which are based on her own personal rating scale of one to five stars- and will be posted on http://immediatereleasemedia.blogspot.com every Thursday beginning today.

“I love food” says Tilly Rivers, “ I am not sure what qualifies one as an avid foodie- but I certainly know bad food when it hits my taste buds. The choice to have a photo along the review is going to be fun. I really do not think that critics in general should dine incognito-after all a restaurant is not going to bring in a celebrity chef or whip up a fresh menu just because a critic has come to eat at their establishment.”

Maud adds “If she receives preferential service- I am confident that Tilly will write about that as well- the rules are that she doesn’t make reservations under her own name or announce herself upon arrival.

“I am just like you.” Says Tilly, “If I am going for a light lunch- or a full course dinner, I want the same things everyone does- good food, good service, and good atmosphere.”

Tilly will be focusing on food reviews in her own backyard and throughout Ontario- until her tour this fall/winter 08-09 for her new book Forbidden Fruit, at that time she will continue to add her reviews for restaurants across Canada and the USA.
-end-