Beer:

Very Low-Cal = Bud 55 or MGD 64 – the downside is they have a lower alcohol content. If you need something to sip on and be social but want to watch calories these are a good choice (55 and 64 calories respectfully). But if you are trying to catch a buzz, you will end up drinking twice as many and therefore lose the benefit of the lower calories.

Full flavor with Low Calories = Beamish Irish Stout or Guinness – yes they are dark beers, but surprisingly low-cal (approx 130) and full of flavor and more filling. Darker beers can even have some minimal health benefits (particularly for men).

Wine:

Red Wine is your healthiest choice. Particularly a Madiran Red Wine (Madiran is a region of France). In general French or Argentine Red Wines pack the highest health benefits (Australian tend to be lowest).

Liquor:

Clear Liquors are typically considered lower calorie. A clear rum for example has far less sugar content and calories than a spiced rum. Gin and Vodka are better low-cal choices as well. But liquors such as whiskey can offer certain health benefits like antioxidants comparable to OJ!

Don’t believe me?! The University of Wisconsin researchers found that a pint of Guinness Extra Stout was about as effective as low-dose aspirin in preventing dogs’ blood platelets from clotting — and reducing their risk of a heart attack. Don’t expect the benefit to carry over to your Bud Light, though: the researchers pointed to Guinness’ flavanoid antioxidants (which work as anti-inflammatories) as a possible reason for the difference. And they found that the darker beer was three times as likely as lighter beers to inhibit clotting.

Red Wine: Why It Wins Scientists single out the wine’s polyphenols (antioxidants occurring naturally in the grape skin) which protect the lining of the heart’s blood vessels. An antimicrobial substance called Reservatrol can also help prevent damage to blood vessels, discourage blood clotting, and reduce bad cholesterol. Recently, studies have shown that drinking red wine also can decrease lung cancer risk, along with those powerful polyphenols fighting off Alzheimer’s disease.

Whiskey: A Shot a Day Keeps the What Away?

What if you could substitute the dark stuff for your morning OJ? That’s the good news coming from Australia’s Monash University, where they found a daily shot of Jack could provide the same antioxidant benefits as the recommended intake of Vitamin C. When whiskey is stored in oak barrels to mature, it also absorbs compounds that sheath our body’s healthy cells. Another whiskey substance — ellagic acid, which is found in fruits we eat— is said to help fight cancer by absorbing rogue cells, according to a 2005 conference in Glasgow, Scotland.

Keep in mind that this is all in moderation… this is assuming a drink or 2… not a half dozen or more. At that point you can kiss all “health benefits” good-bye as the sugar, calories, carbs, and negative biological (liver) effects outweigh the small health benefits. So don’t be afraid to have a drink or 2, just keep it within reason and choose the best option for you!

Building relationships can positively impact both your business and personal life. Meeting people for the first time can be exciting and intimidating. Do you remember the first time you met a new person at school, work, or at a party? How about the first time a server brought something you weren’t happy with, your very first on a job interview or asking someone out?  When I think about those moments in my life I can’t believe that I was even hired at my first job, let alone having that first date!

“Your first impression is the most important”, or “Your first impression is the lasting impression”. We have all heard quotes like these and many more. Through my own successes and failures I have discovered that this is usually true. I have had awkward moments where this person doesn’t remember me, that person seems to want to avoid me or this other person just had a “wonderful” interaction with me. It took time for me to understand that this was usually related to their first experience meeting me and what made it memorable. 

Did I say something inappropriate? Was I too nervous and unable to say the right words? Was I not dressed right? Did I smell like smoke? Didn’t we have some laughs? For me it was all of the above…..and then some.  Honestly, three years ago, I struggled to just walk up and start talking with someone else, let alone talk about myself.  This took practice, and time for me to get comfortable with Erick.

We have a fun and educational evening planned to help you deal with moments like these! Our guest speakers, fellow LYP members and prospective members like You, will be fully engaged in this highly requested professional development event.

Together we will learn and share about things like:

• Initiating first contact
• Effectively introducing yourself
• Making an impression
• Your 30 second commercial
• Active listening 
• Networking versus sales pitches – what’s the difference and why should we care? 
• Building and sustaining relationships, and more.

Tell your friends, co-workers and family! Be a part of the LYP Professional Development Series of 2013. Lets grow together and grow our community!

For more information and registration go to http://goo.gl/UiSJ0.

Personally I will be sure to support my favorites by picking a night and hitting them all in some form either by having a drink or sampling an appetizer and voting for my favorite cocktail. I have been fortunate enough to have the opportunity to sample some of the entries. FYI: Grey Goose Sour Cherry Soda at Characters is amazing as well as the Pear Martini, the flight of cocktails hand crafted by bartender Tony Moyer at The Pressroom  is also delicious; $13 for a three “course” martini sampler; look out for a special surprise in the dessertini course courtesy of Miesse Candies!

I am letting the cat out of the bag a bit with two of my favs in Lancaster (I have many.) The Pressroom has been a long time favorite of mine and even more so now that they have a new Executive Chef, Matthew Titter! Matt has transformed the long standing menu by bringing new life to an old favorite in Lancaster City. What a great opportunity to taste some of his new creations by visiting during restaurant week! Characters Pub is a rather new favorite of mine, Chef Meghan Young has brought pub fare to a new level with great local ingredients and innovative flair. I kicked off my week with her Sunday brunch, smoked salmon Benedict and scrapple…..and a mimosa, and a sour cherry soda, and chocolate piña colada….yes a chocolate piña colada garnished with a coconut gem from Miesse’s…just do it, tell her I sent you!

It is a little overwhelming scanning though the restaurant week menus….great new food at awesome prices, so hard to choose! Instead of trying to influence people to certain places I’d rather tell you to start with your budget. There are a ton of options on the higher end side as well as the more modest. Prefix dinners range from $20.13 to $35.13 some include a cocktail and/or wine. While there are a la carte options from $2.13 to $20.13 depending on the restaurant. I think the $20.13 price is a clever choice for any restaurant. It’s reasonable and fits perfectly to the theme! I personally like to have two options per course, that way if you’re on a date night it allows for a wider range of tasting at a more limited price. Click here for the full menu list to plan your own personal tour!

Restaurant week in Lancaster doesn’t leave anyone out. It showcases our city’s culinary diversity for the hardcore snooty foodies to the pub grub crowd and beyond.  Cozy up to an old favorite or dare to try something new either way  grab your knife and fork, put your napkin in your lap and support our little big city during this fantastic week! 

Still having trouble deciding check out my food blog EatMe!Lancaster or on facebook, where you can read reviews and view pictures from some of the participating restaurants!

To help eliminate some of the confusion, here are 8 key terms to help you understand your taxes.

1. AGI: Adjusted Gross Income

Step 1 in calculating your federal taxes. All the income you receive over the course of the year. This includes; wages, interest, dividends and capital gains. Then you subtract your certain expenses, i.e. student loan interest

2. Tax Deductions

Tax deductions are expenses the IRS allow you to subtract from your gross income.

There are two types:

a. Standard Deductions

The standard deduction is a dollar amount that reduces the amount of income subject to tax. If you claim the standard deduction, you cannot itemize as well.

b. Itemized Deductions

Itemized deductions include mortgage interest, other taxes (state,local,property), medical expenses, charitable contributions, casualty and theft losses, unreimbursed employee expenses and gambling losses. Found on Form 1040, Schedule A.

3. Tax Exemptions

This is an amount the IRS lets you subtract from your gross income to reflect all the people who count on your income. You can claim exemptions on yourself, your spouse and your dependents.

4. Taxable Income

This is your income in the eyes of the government after # 2, 3, and 4 above have been applied to your gross income. This is how much you owe.

5. Tax Credits

These are like credits you get from the grocery store. After you finish Step 1, you can use tax credits to reduce the amount of the check you must write to the federal government.

Ex: Governments may grant a tax credit to promote a specific behavior, such as replacing older appliances with more efficient ones, or to help disadvantaged taxpayers by reducing the total cost of housing. Dollar for dollar deduction from your tax bill.

6. Withholding

The withholding method enables money to be taken out of your wages and set aside for paying future taxes. This money is deposited in an IRS account and you are credited for the amount when you file your return. Amount of withholding can be increased or decreased depending on your family deductions, etc.

For the next three months at our monthly mixers, we’ll be collecting non-perishable items to donate at the end of March.  Some examples that are most valuable to the food bank include:  canned tuna, canned meats and stews, soup, peanut butter, canned fruits and vegetables, pasta and rice, canned and dried beans, pure fruit and vegetable juices, and baby food, cereal and formula (must be within code date).

For more information about the Central Pennsylvania Food Bank, visit their website at centralpafoodbank.org.
Any questions about LYP’s food drive should be directed to Community Service.

Our goal is to collect 100 pounds of food by the end of March – but we need your help!  So next time you’re at the store, pick up a few extra items and bring them along to the next mixer.  Together we can help feed the hungry in Lancaster County!

LYP members delivers some fashionable words of wisdom as they offers their keen perspective on the topic. Click the link to read the whole article “Fashionable flats get a leg up on heels” by Lancaster Newspaper staff writer Lynn Schmidt.

http://lancasteronline.com/article/local/798249_Fashionable-flats-get-a-leg-up-on-heels.html

Everyone has their local favorite bar, close to your house, great food and recognition. A place “where everybody knows your name, and they’re always glad you came.” The Brasserie, located at1679 Lincoln Highway EastinLancasteris no stranger to this. Brian and I have been going here regularly for many years now; stopping in for late night cocktails, beer and a ball game, taco Tuesdays with the kids, and for fulfilling that random burger craving. Owned and operated by Chris Skiadas and his father Ted, from Greek decent the family has built many businesses in the area over a great many years. The Brasserie has been passed through many families over the years, a once elegant meeting place for the likes of F.W. Woolworth and J.C. Penny to an elegant dining spot. The Brasserie has acquired notoriety in Bon Appétit magazine with their baked tomato bisque, a creamy and decadent soup with roasted tomatoes, mushrooms and aromatics topped with French baguette croutons and melted mozzarella cheese. It has been a local favorite for many years, that being said, the soup is good, however there are many other fantastic items that seem to be overlooked by the never changing local palette. Not to knock the locals, but being a self proclaimed “foodie” I tend to like to see what new things each establishment has to offer, especially a place that I frequent, why be boring? We all hate to do the same thing every day, why would it be different for a chef? I am admittedly addicted to the fried martini olives…..but seriously throw the chef a bone….order something else, be adventurous, it’s right there in front of you! We all like the tomato bisque.. now let’s talk food!

I am fortunate enough to have become acquainted with restaurant manager Rebecca Uveges or Becky as she’s referred to, if you are lucky enough to know her, Becky is certainly the more appropriate name, she is fun, energetic and enthusiastic, all the time! I also have worked with her professionally and it’s an absolute pleasure. I am in sales and Becky is a dream to work with. She introduced me to The Brasserie’s Chef Greg Henderson for an event I was planning. I knew there was a lot of new changes to the bistro menu over the years and I was intrigued ever since the “ALT” was added to the menu…Avocado, lettuce and tomato with fresh mozzarella lemon aioli on toasted multi-grain bread. Chef Greg did an amazing job for my event and so began my quest for a chef tasting.

Brian and I have been “Norm” at The brasserie for a while and during that time I have walked past the dining room many times on my way to the restroom and noticed the cozy and eclectic areas for the “other” menu items, as we call it. I see an older crowd, but it’s busy and vibrant. I have been going to The Brasserie for many years for the bar food setting (which is great) but really overlooked the finer dining that was going on in the other rooms. I feel there are two types of people that frequent The Brasserie the older yokels and the bar sceners, and I can only hope that us bar folk know what is going on the other side and vice versa. Chef Greg has really brought the bar bistro menu to a new level all the while making it a teaser for what is going on in the restaurant.

Brian and I were lucky enough to be treated to a six course Chef tasting in the restaurant.

For our first visit to the dining room we were seated in the back garden room, which we were informed that was originally used for cocktail hour. It was light and bright with a large fireplace surrounded with detailed woodworking. I noticed that all the rooms were a little different, one was like a cigar and brandy lounge, while another had a tea room feel. Our waiter Jason was fantastic from beginning to end. He gave us detailed information about the house and it’s history and was quick to answer all our culinary questions. On to dinner!

First Course

Fresh mozzarella and Grilled White Peaches over Arugula with an Anchovy Viniagrette topped with Ancho Chili Powder. This dish was a great starter. The char from the peaches mixed with creamy mozzarella was a perfect opposite. The anchovy came out as an after note which I think is clever; too much anchovy can overwhelm any dish, that was not the case here.. it was perfect married with a touch ofDijon that gave it a light Caesar dressing feel with out being heavy.

Second Course

Lobster Tail in a Lobster Broth and Carrot Puree topped with a Blackberry Savory Sorbet and Toasted hazelnuts. On presentation of this course I was immediately struck by the colors. The bright orange and dark pink were a contrast along with the contrast of temperatures from the warm lobster and the cold sorbet. It had a bit of a salty-sweet contrast as well. The puree was vibrant and bright while the sorbet was cool and mellow with the crunchy toasty hazelnuts adding more to the texture. Honestly it was a confusion of flavors, but each one was unique and fun. Interesting and playful is the best way I can describe it. I really haven’t had anything like it before.

Third Course

Poached Salmon in Corn Water topped with Roasted Yellow Tomatoes Cilantro and Olive Oil. Of all the dishes this was my favorite. It seemed simple and unpresumptuous but the flavor was a perfect marriage of sweet corn and salmon. To the palette and eye it would seem to be cream based but it was a corn water puree, delicate and refined and in the middle a perfectly poached filet of salmon. The cilantro and olive oil added an earthy and elegant element to this visually deceiving dish. The final touch of roasted yellow tomatoes was a sweet torture because when they were gone I was sad.

Fourth Course

Beef Carpaccio Purses stuffed with Capers and Garlic Aioli topped with an Olive Caramel and a side of Olive Parmesan Custard. I am a total Carpaccio snob and this was again a new and unique way of displaying this. Each purse resembled a beautiful rosette topped with an olive caramel and stuffed with a zesty mix of capers and creamy aioli; not to mention that each one was perched atop a house made thick cut potato chip. The meat was perfectly tender and the sweet caramel mixed with the salty sliced olives on top was a wonder of flavor. The olive and parmesan custard was a bonus in this dish, it made it a bit heavy but gave another layer and depth. I took it home and had it with French Bread for lunch! Chef Greg….make it a bistro menu appetizer!!!

Fifth Course

Poached Pork Loin stuffed with Artichoke over Garlic Toast with Gazpacho roasted Eggplant and Cilantro. This gazpacho was nothing like I was expecting. The bread, usually bended into gazpacho was on the side and the soup it self wasn’t blended, it was finely copped with an added zucchini element. Most of the time zucchini is pretty bland and takes on the more vibrant flavors around it. Not in this case, it actually was the star along with the tangy roasted eggplant. The poached pork loin was moist and tender from the artichoke stuffing, and if you dive into this dish; grab the garlic toast load it with gazpacho and pork, dip it into the sour cream and forget your manners.

Sixth Course

Peach and Blueberry Compote Crème Brule over Grilled Banana Leaf. This also was not the average crème brule. This display was fun, summery and tropical. I felt like I was on vacation when it came to the table. The compote on the bottom was tart and sweet, and on top was a creamy custard slightly charred, but amazingly what stood out and actually brought the unique flavor was the grilled banana leaf. The scent alone from it brought the tropical flair to the dish. It was imaginative, different and unexpected.

The Brasserie to me is a comfort zone. I love the staff, always get what I want (crave) the prices are good and I am close to home. Also, it’s a great place to take kids as well as hang with friends, catch some great local music or watch a game. They really have everything that you could want, a great bar menu with a pub atmosphere, a casual quiet dining area that won’t make you take out a second mortgage on your house and a deck during the summer months with awesome food and drink specials!

After our dinner, Chef Greg came out to greet us. He is humble, a little shy and extremely sincere. I really hope he knows what he brings to The Brasserie. He has taken simple bar food and made it different, fun and flavorful as well as vamping up the dinging room entrees. The best advise I can give is don’t just order the tomato bisque, chicken wings, or a burger; venture out and try the some of Chef Greg’s new spins on local favorites!

During this particular visit Brian and I were formally introduced to the owner Ted Skiadas. He is a happy and charismatic man, most notably, he is proud of his family, his Greek heritage and proud of what he has given the community. He presented us with a copy of his book entitled “My Story” honoring his family that came toAmericaduring World War II and the Greek Civil war. It’s an embodiment of his commitment to family and perseverance, and a journey to success. He also added a personal note in our copy, which is special to us and comes with it an understanding. My husband Brian came to this country from a war torn country in Northern Ireland at 17 with $200 in his pocket and a hope to someday have a “My Story.“ We are excited and honored to share our experiences and we can only dream that it influences people in a positive way.

Eat Me Lancaster is a serious but light-hearted blog that explores the food and culture of Lancaster County.

Learn more about Eat Me Lancaster by visiting their website at http://eatmelancaster.com/ or by liking them on Facebook at http://www.facebook.com/eatmelancaster

For the next three months, we will be collecting items currently listed on their wish list.  Items are listed below.  Our goal is to collect 100 items by the end of September – but we need your help!  So when you’re out running some errands throw a few more things into your cart and bring them to the next LYP event.  Items can be given to any board member who will get them to the community service committee to then deliver all at once.

Items on Clare House's wishlist include:

-Pull Ups (training pants) (4T-6T)
-Diapers (Sizes 4, 5, and 6) -Pillows
-Paper Towels
-Floor Cleaner
-Trash Bags (13 Gallon Size)
-Towels/Wash Cloths
-All Purpose Cleaner
-Hair Spray/Hair Gel
-Baby Oil
-Baby Wipes
-Baby Monitor Sets
-Shaving Cream
-Stamps
-RRTA 10 Trip Bus Passes
-Pillows                

We will be collecting items from now until the end of September 2012

If there are any questions feel free to contact Jamie Dunkelberger via facebook or email me at jdunkelberger@yahoo.com.

Read more about Annie Bailey's Irish Pub and Restaurant by clicking here. Learn more about Eat Me Lancaster by visiting our site at www.eatmelancaster.com and "like" us on Facebook, www.facebook.com/eatmelancaster. Eat Me Lancaster thanks Lancaster Young Professionals for allowing us to contribute to the blog section of their site and appeciate the support! We look forward to the next blog venture….The Brasserie! Thank you for check us out!