NEW YORK, June 6, 2008 – Chipotle Mexican Grill today announced that it will offer a new, limited time burrito in honor of American cycling team, Garmin-Chipotle Presented by H30, which will compete in the Tour de France in July. Called “Le Burrito,” it is made to meet the dietary needs of world-class athletes and will be featured in all Chipotle restaurants nationwide throughout the Tour de France, which runs from July 5 through July 27.

“We have sponsored team Garmin-Chipotle for three years because we share their belief in doing things the right way,” said Steve Ells, founder, chairman and CEO of Chipotle. “To the team, that means working to eliminate drugs and doping from professional cycling. To Chipotle, it means eliminating the use of antibiotics, hormones and other drugs from livestock farming. That is one of the ways we are changing the way the world thinks about and eats fast food.”

Le Burrito is a Chipotle burrito filled with naturally raised chicken (from birds that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet), black beans, cilantro lime rice, mild tomato salsa, and freshly made guacamole. This combination provides an energy-boosting ratio of about 60 percent carbohydrates, 25 percent fat, and 15 percent protein that allows cyclists to perform at their best while racing.

“Professional cycling is incredibly grueling, and riders need to fuel their bodies with good, whole foods that will sustain them through their hours on the bike,” said Jonathan Vaughters, directeur sportif at Garmin-Chipotle. “The combination of ingredients in ‘Le Burrito’ is an important part of what these riders eat to keep them performing at the highest levels.”

Le Burrito will be available at all Chipotle restaurants throughout the Tour de France. To find a restaurant near you, visit www.chipotle.com.

About Chipotle
Chipotle Mexican Grill offers a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 730 restaurants. For more information, visit www.chipotle.com.

About Slipstream Sports
Founded in 2005, Slipstream Sports LLC is a highly progressive sports management company dedicated solely to promoting the ethical growth of American cycling.

About Team Garmin-Chipotle Presented by H30
Team Garmin-Chipotle presented by H3O is a professional American cycling team dedicated to promoting ethical sporting and developing the next generation of cycling champions.  The team’s riders come from all over the world to achieve one common goal: ride clean and ride hard.

In 2007, Team Garmin-Chipotle presented by H30 partnered with Agency for Cycling Ethics (ACE), to create the most progressive anti-doping system in the professional sports world.  Each of the team’s 25 riders will undergo combined voluntary testing at least 700 times throughout the 2008 season, 20 times the number of tests that most professional cyclists are subject to annually.

The 2008 team is led by five national champions, two Tour de France Yellow Jersey wearers, a Tour de France polka-dot jersey wearer, one former World Champion, and a previous winner of Paris-Roubaix.

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EDITOR’S NOTE:  Garmin-Chipotle was formerly known as Slipstream-Chipotle when this release was originally issued.

Congratulations to Ron Post and Ilyse Rathet, owners of RITROVO Italian Regional Foods, LLC. Three of the oils they import won medals at the 2008 Los Angeles International Extra Virgin Olive Oil Competition. The winners:

Tenuta Cocevola, Gold

Trampetti XV, Bronze

Colli Etruschi  EVO DOP Tuscia, Bronze

The competition judges domestic and international oils by region and the intensity level of the fruitiness in the taste. Look for the Tenuta Cocevola and Colli Etruschi oils at DeLaurenti. For more info on the Trampetti XV, please contact RITROVO.

If you haven’t been to a Monday night dinner at Tilth, you should consider attending the Homage to Local Producers dinner on June 23. It features Black Sheep Creamery, which was flooded by the Chehalis on Dec. 5, 2007. The Gregory family lost 75 percent of the flock. The rebuilding process has been ongoing.

Homage to Local Producers
June 23, 2008

$45 prix fixe; $20 wine pairings

Featuring:
Black Sheep Creamery
Chehalis, WA

Cream of Quinoa
cocoa nib, preserved lemon, fromage mousse

Spinach Salad
Toasted pine nuts, sheep’s milk cheese, fennel vinaigrette

Pan-Roasted Chicken Breast
potato gnocchi, peas, pecorino cheese fondue

Bay Leaf Panna Cotta
vanilla caramel, hazelnuts, bay leaf tempura

About Black Sheep Creamery:

Brad and Meg Gregory operate this farmstead creamery with their three sons. The farm had been in the Tramm family for 100 before the Gregorys purchased it in 1992. They promised to be stewards of the hallowed ground. The Gregorys originally purchased sheep to produce milk for one of their sons, who had a cow’s milk intolerance. Eventually, there was too much milk for the family to drink and making cheese was a natural progression. In December 2007, the creamery was flooded by the overflowing Chehalis River. The Gregorys made it to safety, but they lost 75 percent of their flock, including all of their rams. As a result of having to rebuild the farm and the flock, Black Sheep is producing mainly fresh cheeses this season. The full selection will be available again in 2009.

Sous Chef
Larkin Young

Chef-owner
Maria Hines

Congratulations to Marcus Dockter, our intrepid intern, who just graduated with a B.A. in communication from the University of Washington-Tacoma. Welcome to the real world! (Marcus is pictured with his good friend, Nicolette, and their favorite communication teacher, Professor Bill Kunz.)

Michi and I traveled to New York to cheer on chef Maria Hines, of Tilth, in her bid for a James Beard Award. Ultimately, it was Holly Smith, of Cafe Juanita, who took the prize. It was well-deserved and we all were excited for her.

When in New York, it’s easy to get swept up by the pace. Few cities inspire people who normally eat reasonable meals and go to bed at a decent time to throw all habits to the wind. We accompanied Maria as she systematically ate her way through a list of New York restaurants. We stayed out progressively later every night: Sunday night didn’t end until 5 a.m. Yes, 5 a.m.

Some highlights:

* Bar Q — It’s chef Anita Lo’s latest project (she also owns Annisa Restaurant and Rickshaw). The menu features Asian-style barbecue flavors and a raw bar. I LOVED the garlic fried milk, which was a fried pillow of garlic-infused custard. The unagi fritters and the spicy pork wings were fabulous, too.

* Aroma — This great neighborhood kitchen and wine bar was the kind of place you dream of having near your home. We enjoyed the black linguine with shrimp, calamari and pear tomatoes in a lobster broth; baked stuffed calamari with almonds, shrimp, capers, fennel and parsley; fettucine verdi with a veal and pork ragu; and the warm beet, gorgonzola, fig jam, walnuts and a beet dressing.

* Tailor — Love it or hate it, the conceptual food of Sam Mason (former pastry chef at wd-50) is interesting. What I enjoyed was the red bell pepper cake with cornbread ice cream and sweet pea. It doesn’t sound like it would taste good. The brilliant thing is that it was fantastic. There wasn’t anything particularly molecular about it — as you might expect. It challenged my notion of what constitutes dessert flavors without offending my sensibilities about being able to eat a food without having to compose it from deconstructed parts on my plate.

* BLT Market — The brunch menu is not cheap. But I truly enjoyed the baked ham, eggs and cheese on a split and toasted gruyere popover.

From the James Beard Awards:

Contact: Michi Suzuki

Suzuki + Chou Communimedia
michi@suzukichoumedia.com
206-285-6100

LEADING NORTHWEST PR FIRM LAUNCHES MEXICO REAL ESTATE DIVISION

Suzuki + Chou Communimedia Announces innovative PR and Marketing Services to help growing Mexico Real Estate Market reach Buyers and Investors in North America

SEATTLE — June 3, 2008 — Suzuki + Chou Communimedia, an innovative PR and marketing firm specializing in creating high-impact campaigns for clients in the lifestyle, real estate, travel and hospitality industries, announces the launch of a Mexico real estate division to meet the needs of the growing Mexico real estate market.

For many North Americans, Mexico has long been a favorite vacation destination. Now, Mexico is becoming a popular choice for second homes, investment properties and, for some, the relocation of primary residences. The combination of close proximity to the United States, Mexican culture, a diverse climate, and familiar amenities — including cable and high-speed Internet — are some of the reasons that Mexico tops the list of foreign retirement destinations (according to the International Living Global Retirement Index 2007). In addition, major U.S. retailers such as Costco, Starbucks and Home Depot, and a focus on sustainable development, combined with old-world charm, add up to the perfect mix of Mexican traditions and contemporary lifestyles.

To keep pace with growing interest, Mexico has responded with investments in infrastructure and real estate in many cities throughout the country. Real estate developments, seeking to appeal to the needs and interests of a variety of U.S. and Canadian buyers and investors, range in style from moderately priced homes to modern high-rise condominiums, to high-end luxury villas in gated communities. These developments can be found in a variety of locations throughout Mexico, including the highly popular destinations like Cabo San Lucas and San Jose del Cabo, Puerto Vallarta and Cancun, as well as up and coming areas in Northern Baja, the Mexican Riviera on the Pacific ocean, and the Riviera Maya below the Yucatan Peninsula on the Caribbean ocean.

“With a global economy and expanding real estate inventory, developers of Mexico real estate and real estate professionals in Mexico are increasingly seeking innovative ways to create awareness about their properties and reach a target audience of affluent North Americans, many of them Baby Boomers,” said Michi Suzuki, president of Suzuki + Chou Communimedia. “We are excited to provide innovative PR and marketing services to help real estate developers and professionals in Mexico reach potential buyers and investors before they travel to Mexico.”

By focusing on the power of PR and the Web, and delivering innovative marketing strategies that incorporate geographic and lifestyle targeting, the Mexico Real Estate Division of Suzuki + Chou Communimedia will provide unique services that enable Mexico real estate developers and real estate professionals to reach their target audiences and grow their businesses.

The team of professionals at Suzuki + Chou Communimedia is committed to meeting and exceeding the expectations of their clients, and proud to have secured coverage in a number of leading lifestyle media and publications. For more information, please visit www.suzukichoumedia.com.

About Suzuki + Chou Communimedia:
Suzuki + Chou Communimedia specializes in the creation of high-impact strategies and campaigns that enable companies to grow their businesses by using the power of storytelling, PR and online marketing. Suzuki + Chou Communimedia assists clients in the lifestyle, real estate, travel, and hospitality industries. For more information, visit www.suzukichoumedia.com.

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We hosted a media event last night at La Spiga to showcase Aperitivo Hour and a new selection of about a dozen Italian beers, which were paired with bites from the menu. Some of the pairings included the Seson from Piccolo Birrificio and steamed clams; Bran from Birrificio Montegioco and grilled pork sausage; and Sceres to match cheese.

Seson contains juniper, chinotto peel and coriander, which imbue the beer with bright citrusy flavors. Bran is a strong brown ale that contains 12 different malts. It was the perfect counterpoint to the spicy, unctuous sausage. The Sceres is brewed with cherries and it exploded with flavor when paired with a zest-garnished cheesecake.

In the next couple of weeks, La Spiga will begin offering the list of Italian beers with suggestions for menu pairings. Stay tuned for a beer pairing dinner.

All Chipotle locations in the Northwest offer all-natural beef, pork and chicken. This is great news. Some other Chipotle facts:

•    Chipotle is the largest restaurant buyer of avocados and naturally raised meats in the country. All locations in the Seattle area offer naturally raised pork, chicken and beef.
•    Chipotle makes fresh guacamole several times a day.
•    Chipotle foods contain zero* trans fats and no artificial colors or flavorings. (*The tortillas for the large burritos and small soft tacos contain less than 0.5 gram of TFAs, but Chipotle is required by the FDA to declare the content of these tortillas as “zero” grams. All other foods contain no trans fats at all.)
•    About 30 percent of the total amount of beans used in Chipotle restaurants is organic.
•    Chipotle uses no nuts of any kind in its foods. The only dairy products used are cheese and sour cream, which is also 100 percent rGBH-free. There are no eggs in any Chipotle products.
•    Chipotle offers vegetarian and vegan options.
•    A children’s menu is available by request.
•    Chipotle was established in 1993 and currently operates more than 670 restaurants across the country.

COUNTDOWN TO THE 2008 SEATTLE CHEESE FESTIVAL
May is Cheese Fest Best Month at Participating Restaurants

SEATTLE – April 21, 2008 – The fourth annual Seattle Cheese Festival takes place on May 16-18 at Pike Place Market, but the festival spirit will flow through area restaurants during the month of May for the Cheese Fest Best promotion. Each participating restaurant will feature a cheese-themed dish in honor of the festival. Look for the Seattle Cheese Festival logo on menus.

For participating restaurants, visit www.seattlecheesefestival.com
More Seattle Cheese Festival Schedule Notes:

· Truckle Roll – This year’s truckle roll will be a relay race among three teams. The race requires competitors to push a truckle (an 18-pound, barrel-shaped wheel of cheese that is taller than it is wide) down the cobblestone at Pike Place Market using a special oar-like cheese paddle. Truckles, courtesy of Beecher’s Handmade Cheese, will roll at 10 a.m. sharp on May 17. The starting line is adjacent to Rachel the Pig.

Team Media: Kelley Moore, of KING 5 and Seattle Magazine; Jim Dever, of Evening Magazine; Corine McKenzie, of Star 101.5. Uniform: matching t-shirts.

Team Chefs: Jason McClure, of Sazerac; Jason Wilson, of Crush; Kurt Dammeier, of Beecher’s Handmade Cheese. Uniform: chef’s jackets and clogs.

Team Fish Throwers: Three fishmongers from the ‘World Famous’ Pike Place Fish Market. (Team member names not available at this time.) Uniform: orange waders.

· Children’s Costume Parade – The Seattle Cheese Festival wants to encourage families to attend the event. So there will be a parade for any and all children. Costumes representing dairy animals (cow, sheep, goat) are suggested, though not required. Festival organizers will provide dairy animal hats to those who don’t have a costume. The parade starts at Rachel the Pig at 10:15 a.m. on May 17 and May 18.

For more information, please visit www.seattlecheesefestival.com.

We’d like to present a new client, Studio Boum:

Studio Boum is an event research boutique for discerning individuals who want to plan their own special event with a little expert guidance. Whether it is a wedding, anniversary celebration, bar mitzvah, charity event, or birthday party - we have the information, ideas and expertise to help you plan the experience you envision.

Basically: Members can visit the boutique to look through binders of information related to any services you may need in order to host an event. It’s a library — but better, because they serve you beverages and snacks. The staff is available to offer assistance when needed. Visit the blog: studioboum.blogspot.com.