May 27, 2015 by Speakers' Spotlight
Celebrity: The Scoop – May 2015
What have world-class celebrities like David Rocco, Adam van Koeverden, and Jillian Harris been up to lately? Read on to learn more about the recent marketing endeavours we’ve booked for them, as well as their other incredible achievements!
Watch celebrity chef David Rocco “share the table” with his family over his favourite pasta dish, all in support of Barilla’s national #ShareTheTable online campaign.
Jessica Mulroney has signed on as the face of Metro’s newest content marketing program, called “The Mulroney Meal Plan.” Working with Metro’s registered dietician, she’s chronicling her family’s efforts online to create and enjoy healthy meal solutions with their kids. See one of Jessica’s family-friendly recipes below.
This February, IKEA celebrated the launch of its kitchen system, SEKTION, by creating the ultimate personalized kitchen for four incredible television personalities: Home Improvement Guru Scott McGillivray; Interior Designer Jillian Harris; TV Host Jessi Cruickshank and Chef Lynn Crawford.
Internationally renowned astronaut Colonel Chris Hadfield will release an entire album of songs this fall that he recorded while manning the International Space Station. Col. Hadfield laid down the album’s guitar and vocal tracks while in orbit, with only his acoustic guitar and a computer.
Congratulations to Olympic Champion Adam van Koeverden on his silver medal placing in the Men’s K1 500 at the World Cup, recently held in Portugal. The medal helps to qualify Adam for the upcoming PanAm Games! Go Adam!
1 tbsp olive oil
1 white onion, finely diced
½ cup grated carrot
½ cup grated sweet peppers
½ cup grated zucchini
1 stalk celery, finely diced
1 lb lean ground chicken or turkey
½ cup whole grain bread crumbs
¼ tsp each salt and pepper
Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil.
In a medium saucepan over medium heat, add olive oil and sauté onion for 5-7 minutes, until translucent.
In a large bowl, combine the onion, carrot, peppers, zucchini and celery. Stir to combine.
Add the chicken, bread crumbs, egg, salt and pepper and combine well until it forms a semi-wet mixture.
Form mixture into golf-ball sized balls (hint: use an ice cream scoop!)
Place balls on prepared baking sheet.
Bake for 25 minutes, or until meat thermometer inserted into center reaches 165°F.