Celebrity Chef Robert Irvine, host of Food Network’s Restaurant: Impossible, announced today that he is teaming up with Tropicana Las Vegas to open his first signature restaurant on the Las Vegas Strip. At the press conference, the exterior of the Tropicana Las Vegas came to life, where a high-energy video showed the crowd what they can expect to see from the newest chef in town. In true Robert Irvine fashion, the celebrity chef made his entrance by rappelling 22 stories (220 feet) down the exterior of the Tropicana hotel to the assembled press below.
In introducing Chef Irvine, Bob Sheldon, President of Las Vegas Operations for Tropicana’s parent company, Penn National Gaming, said, “Chef Robert Irvine has tackled some of the toughest culinary challenges around the world, and we’re excited to have him take on Las Vegas, right here at the Tropicana. We are thrilled to be the Las Vegas home to such an acclaimed world-class chef. With his unparalleled passion, energy and culinary skills, he is the perfect addition to our family.”
To view the multimedia release go to:
http://www.multivu.com/players/English/7838851-robert-irvine-tropicana-las-vegas/
The Amgen Foundation announced today that it will invest more than $4 million to support and strengthen the Amgen Biotech Experience program across the United States, Puerto Rico, United Kingdom and Ireland. The Amgen Biotech Experience includes an engaging series of labs that effectively bring biotechnology into classrooms. This new commitment will also strengthen the program’s alignment with the United States’ Next Generation Science Standards, which are focused on engaging students in more authentic science learning experiences. With the support of Education Development Center, Inc. (EDC), the global nonprofit leading the Amgen Biotech Experience Program Office, the investment is expected to empower 1,000 teachers who will reach more than 150,000 new students with the labs over the next two years.
“We are very excited to extend our commitment to the Amgen Biotech Experience, a program that began 25 years ago, with the intent to ignite a deep passion for innovation and scientific discovery in students,” said Robert A. Bradway, chairman and chief executive officer of Amgen. “This program, which provides advanced biotech curriculum and professional-grade lab equipment at no cost to schools, has opened countless students’ eyes to the world of biotechnology, fueling potential long term advancements to both medicine and society.”
To view the multimedia release go to:
http://www.multivu.com/players/English/7414055-amgen-biotech-experience-grant/
STOUFFER’S®, provider of premium-quality frozen entrees, today announced that it will be simplifying recipes according to its new “Kitchen Cupboard” commitment. This new initiative will focus on shortening and simplifying recipes and only including ingredients consumers might find at home, like vine-ripened tomatoes, freshly made pasta, and real mozzarella.
This effort will begin with STOUFFER’S Lasagna with Meat and Sauce, one of the brand’s classic offerings. The simpler recipe will now contain fewer ingredients, but continue to offer the same great taste consumers know and love.
“What you put on the table matters to you, which is why what we put into each dish matters to us,” said Chef Robert Fedorko, Director of Culinary Innovation of Nestlé USA, STOUFFER’S parent company. “STOUFFER’S upholds a standard of providing great tasting meals made with quality ingredients and culinary expertise. We’re excited to share our Kitchen Cupboard commitment so that consumers can continue to feel confident in serving STOUFFER’S meals to their families.”
To view the multimedia release go to:
http://www.multivu.com/players/English/7904951-stouffers-kitchen-cupboard-commitment/
