Made with the highest-quality, ethically-sourced Arabica beans, Starbucks claims to have “found a way to microgrind them in a way that preserves all their essential oils and flavor–trust us, you won’t find anything like VIA Ready Brew anywhere else.” “We have been working on this project for more than 20 years,” Starbucks said, “and have a patent pending on the technology that delivers Starbucks coffee in an instant form.”

You don’t have to trust them on this point: You can send for a free sample and try it for yourself: http://www.starbucksstore.com/products/via/freesample.asp. The instant coffee is available in Columbian and Italian Roast. VIA will be sold online and in Starbucks stores in packs of three for $2.95 or packs of 12 for $9.95—a cup of instant Starbucks for under $1.00.

Just place a minimum of 5 bags of Belly Flops in your shopping cart at JellyBelly.com and you will automatically receive an $18 discount (the cost of two bags). You can also buy a 12-count case of Belly Flops for only $50 (regular price $97.20). There’s free shipping for any order over $50**.

Belly on, dudes!

**Merchandise total must equal or exceed $50 for free shipping to apply. Shipping cost is added before discount is applied–ordering six or more Belly Flops 2 lb. bags during the discount period will activate the free shipping option as well as the $18 discount. Applies to UPS Standard Shipping (excludes heat-sensitive items and other items requiring expedited shipping). Offer is valid only on JellyBelly.com, and may not be valid with any other offer. Orders shipping to multiple addresses must amount to at least $50 per address to qualify for free shipping. There are no returns, refunds or exchanges on outlet product. Other restrictions may apply.

Madagascar bar and cacao nibs.

The small chocolatier, using traditional and antique equipment and incorporating both modern and ancient chocolate-making techniques, has received steady recognition. In addition to winning 2007 Outstanding New Product at the Fancy Food Show, some other awards include:

– 2007: L.A. International Chocolate Salon, Best Dark Chocolate and Best in Salon
– 2007: San Francisco International Chocolate Salon, Gold Medal for Best Dark Chocolate, Best Dark Chocolate Bar and Most Gifted Chocolatier
– 2008: Seattle Luxury Chocolate Salon, Best Dark Chocolate
– 2008: London Academy of Chocolate, Bronze Medal, “Bean To Bar” Category

This year, Amano Artisan Chocolate has made a clean sweep at the prestigious Academy of Chocolate Awards in London, held last week. In this “Olympics” of the chocolate world, each Amano chocolate bar submitted received an award:

– GOLD: Madagascar 70%
– SILVER: Ocumare 70% (Venezuela)
– SILVER: Montanya 70% (Venezuela)
– BRONZE: Jembrana 70% (Indonesia)
– BRONZE: Ocumare Milk (Venezuela)

Past Academy Of Chocolate awards have been dominated by such esteemed industry names as Amedei (Italy), Valrhona (France), Michel Cluizel (France), and Domori (Italy)—all NIBBLE favorites. (Continue paragraph here). This is the first time that an American company has been honored in such a resounding way by the Academy. In fact, this is the first time the Academy has awarded Gold and Silver awards to an American chocolate company for dark chocolate. That each chocolate bar in Amano’s entire line (the company produces only bars) was given an award is an almost unheard of accomplishment. Last year, Amano was the first American chocolate company to receive an award for making dark chocolate—a Bronze for the Madagascar, which this year took the Gold. It’s in the DNA of dedicated artisans to strive to improve quality with each batch that they make. It’s especially rewarding when the industry’s tastemakers take notice. And it’s rewarding to all chocolatiers in the United States that a small American start-up is given the same accolades as longtime pillars of European artisan chocolate.

More Amano News

Amano has just debuted five new cacao nib varieties: Madagascar, Ocumare, Jembrana, Barlovento (Venezuela) and Accra (Ghana). Unlike other chocolate makers, who package their nibs abroad, Pollard and his team roast the beans and package the nibs on-site. They taste wonderfully fresh. If you are a chocolate geek, as we are, you’ll want to get them all ($9.95 to $11.95 per 6-ounce bag) and have a nib tasting. Not surprisingly, the nibs taste as different as the chocolate made from them, and it’s a rare experience to taste and compare the nibs and the bars made from them. Nibs can be tossed into salads, savory and sweet sauces, baked into cookies, cakes and brownies, and eaten as high-antioxidant “health food.”

All products can be purchased at AmanoChocolate.com. The company is still waiting for the packaging for the Montanya and Ocumare Milk bars, so you’ll find them in the online shop under “Previews.”

Every year, Brazilian Mardi Gras attracts millions of tourists as well as local celebrants. Each Brazilian city has its own Carnival traditions, including elaborate parades, masquerade balls and other social gatherings, and, of course, feasts. Carnival is believed to have originated from the Italian words carne vale, meaning farewell to meat. The feasts offer meat, and plenty of it.

If there’s a Brazilian-style churrascaria restaurant in your town, there’s no better place to order up a Caipirinha or two and celebrate Carnival. Texas de Brazil, one of the country’s premiere Churrascarias (there are 14 domestic locations—find one near you), offers these suggestions if you’d like to prepare an authentic Brazilian menu to celebrate Carnival at home:

The caipirinha is Brazil’s national cocktail, made
with cachaça, lime and sugar.

– Brazilian Feijoada. Carnival’s signature dish is also the national dish of Brazil, and the perfect comfort food on winter night. Feijoada is a stew made of several types of meat cooked with beans and traditionally served with a side of white rice, salad and peeled oranges. It’s the cassoulet of Brazil.

– Churrasco de Fraldinha. In Brazil, churrasco is the term for barbecue and fraldinha is flank steak. The Churrasco de Fraldinha is a meal for meat lovers only; Brazilians use the best meat and cooking techniques so no sauce is needed, but you could make the Brazillian vinaigrette. If you have a grill, invite the gang over for a Churrasco de Fraldinha and Caipirinhas. It will be a memorable occasion!

– Brazilian Vinaigrette. Similar to Pico de Gallo or salsa, a Brazilian vinaigrette can be made as spicy or mild as needed and is traditionally served over meats.

– Papaya Cream. An easy-to-make dessert that will have you thinking it is summertime. Papaya Cream is a chilled dessert of fresh papaya and cream, a popular and traditional Brazilian treat.

Make your reservations—or start party planning—today.

Mr. McGregor’s Microgreens, a NIBBLE Top Pick.

Knowing his own mind, the prez turned down advice from three food titans, Chez Panisse founder Alice Waters, Gourmet magazine editor Ruth Reichl and Union Square Hospitality Group head Danny Meyer. The trio wrote a joint letter urging that Obama make the White House a showcase for local, organic and seasonal food. They wanted him to replace the unknown Comerford with a higher-profile chef whose cooking agenda was more in tune with theirs.

Longtime White House chef Walter Scheib, whose departure in 2005 elevated Comerford to top toque, points out that the White House does buy local and seasonal food from area farmers and co-ops…and that Laura Bush was a stickler for organic food. Who knew?