FOR IMMEDIATE RELEASE
Contact: Marcus Dockter
Suzuki + Chou Communimedia
206.285.6100
marcus@suzukichoumedia.com

SUZUKI + CHOU COMMUNIMEDIA LAUNCHES PRFOR25.COM
‘Bulletin Board’ Site Provides Affordable PR to General Public
SEATTLE – Sept. 9, 2008 – Traditional public or media relations is for businesses that have the budget to afford a monthly retainer to execute a campaign. But there are plenty of situations where a business owner needs just a quick boost to spread the word about an event or service.

PRfor25.com offers the perfect solution: For $25, users can submit event, business or service information and PRfor25.com will post the listing in the appropriate categories, which then can be viewed by media subscribers, as well as by the general public. Simply put, PRfor25.com is a paid bulletin board that connects the public to other consumers and to print, broadcast and online media outlets.

Benefits for the media:
•    Media can subscribe to the RSS feed to get updates, though it’s not required.
•    As the site grows, postings will reflect more regions across the country and offer a national overview for potential trend-spotting.
•    The site serves as a resource for events and services that could inspire stories or provide new sources.

Benefits for the public:
•    The potential for the media to see their postings.
•    Anyone can view or use the site, including other consumers who may be potential customers.
•    The $25 fee is affordable.

Visit www.prfor25.com to see the latest postings or to subscribe to the RSS feed.
FOR IMMEDIATE RELEASE
Contact: Kim Prohasaka
Suzuki + Chou Communimedia
206.285.6100
kim@suzukichoumedia.com

RITROVO® WELCOMES MAKER OF TRAMPETTI OLIVE OIL TO SEATTLE
Tasting at DeLaurenti to Feature Limited Edition Trampetti XV

SEATTLE – July 28, 2008 – Join RITROVO founders Ron Post and Ilyse Rathet for an afternoon taste-and-greet with olive oil maker Federico Bibi, of Trampetti Organic Olive Oil. Bibi is an Umbrian agricultural specialist, who, with Massimo Sisani, a third-generation descendant of Eugenio Trampetti, makes one of the most highly regarded oils in Italy.

Trampetti Olive Oil Tasting
Thursday, Aug. 7
3 – 7 p.m.
DeLaurenti Specialty Food & Wine
1435 First Ave.
Meet oil maker Federico Bibi and RITROVO
founders Ron Post and Ilyse Rathet.
Trampetti silver-foil oil (500 ml, $34.99; 750 ml, $49.99 at www.cheftools.com) is pressed from hand-picked Moraiolo olives the same day they are harvested. The resulting flavor evokes freshly cut grass, fresh herbs and artichoke. Each bottle is wrapped in foil to protect the content from light. The Trampetti XV (16.9 ounces, $59.99 at www.cheftools.com) is a “precocious” oil made from Moraiolo olives that are harvested only in the first two weeks of October. The oil exhibits a bold fruit flavor with an intensely peppery finish. Also, the polyphenol antioxidant count is 30 percent higher than the regular Trampetti silver-foil oil.

In case you missed it:
Three of the oils that RITROVO imports received medals at the Los Angeles International Extra Virgin Olive Oil Competition this year. About 400 oils competed for rankings in more than 40 categories. RITROVO oils placed in the following categories:

•    International/Italy/South

GOLD – Tenuta Cocevola, DOP Terra di Bari, Castel del Monte
BRONZE – Colli Etruschi, DOP Tuscia, “EVO” 100 percent Caninese

•    International/Italy/Central

BRONZE – Trampetti XV (Extra Virgin), Limited Edition Organic Olive Oil

For more information about RITROVO, please visit www.ritrovo.com. The complete list of RITROVO products is available through www.cheftools.com.

FOR IMMEDIATE RELEASE
Contact: Kim Prohaska
Suzuki + Chou Communimedia
206-285-6100
kim@suzukichoumedia.com

TASTE Restaurant at SAM Announces New Executive Chef
Craig Hetherington, Former Sous Chef, Steps Into Role
SEATTLE – May 29, 2008 – TASTE Restaurant at SAM has made its mark sourcing regional foods, supporting the local economy, as well as presenting those immaculate ingredients in simple and elegant dishes. It is a philosophy that Craig Hetherington, the new executive chef at TASTE, knows well.

Hetherington spent his boyhood in Pittsburgh, surrounded by a family of gardeners and cooks. He learned at an early age about the beauty of just-picked freshness and the responsibility for preserving the bounty. As an avid outdoorsman and former competitive cyclist, Hetherington believes in being an active contributor to the stewardship of precious farmland and wildlife areas.

Hetherington received a culinary degree from South Seattle Community College. He cooked at Elliott’s Oyster House, Baci Catering and the Stimson-Green Mansion prior to joining TASTE Restaurant in March 2007 as the sous chef. A year later, he was promoted to executive chef. He is a member of Chef’s Collaborative and formerly served on the board for four years.

TASTE Restaurant at SAM
1300 First Ave.
Seattle, WA 98101
206-903-5291
tastesam.com