Tasty Tips

GroundFloor Media has a number of restaurant clients and, as someone who loves to eat I am lucky enough to help dream up delicious PR tactics to help keep these clients in the news! I recently came across an article from the AP about how other food lovers have leveraged the internet to share critiques of their favorite foods through food-related blogs. Even more interesting, the food companies whose food these bloggers review are finding unique ways to put their offerings in front of these online critics - who aren't afraid to start food fights if the food items aren't up to snuff.

Enjoy this article - it's deliciously interesting and I guarantee you'll find yourself bookmarking some of these sites and coming back for seconds! http://tinyurl.com/3bnpzv

Great Q&A Primer on Social Media for Marketers

AdAge just published a great Q&A article for marketers who might be afraid they've missed (or are about to miss) the social media marketing train. It answers a few basic questions about core social media elements like blogging and also provides a handy case study and industry stats. It's worth a read, especially if you've always wondered what SMO stands for (don't worry, you're not alone).

http://adage.com/digital/article?article_id=125708

"Best of" for Boards

A fellow EO member, Bob Arciniaga, Managing Partner of Advisory Board Architects just launched his long-awaited blog. If you get a chance, check out www.boardbestpractices.com . There is some great content around board best practices and issues surrounding board effectiveness. If you manage a board or serve on a board, this is a great resource. They are also looking for guest contributors for subject matter expertise.

GFM Cooks Up a Good Time at Cook Street

In the heart of Denver’s historic LoDo district, sits a cutting edge 3,000-square foot kitchen where we all gathered Monday night to try our hand whipping up a Tuscan dinner. After a few glasses of wine, we all gathered around a custom, white maple butcher block bench, and the lessons are executed on commercial-grade gas cook-tops, in a professional Combi oven and a granite demonstration island equipped with halogen burners. A small team gathered to learn the art of creating a delicious red pepper risotto with Frico. Frico? Yes, the formation of these beautiful parmesan cheese crisps became second nature to our own Kristina Reilly. She ended up taking over the lesson and showing all of us how to throw cheese in a pan, heat it up and pour it over a small glass to create a beautiful cheese cup. I could be wrong, but I think she may have been auditioning for Top Chef and hoping for the next open spot in the cooking school. My team was busy learning the fine art of grilling by practicing our hand with a Grilled T-Bone slathered with garlic, lemon and olive oil. Anyone care to know what Dry-Aged beef actually means? Don’t ask Ramonna. She will throw her hands up over her ears and run screaming back to the Risotto team. S-C-A-B.