Upcoming Kid Friendly Event in NYC: Loews Hotels Helps Kids “Build a Better Lunchbox”

Starting in October, Loews Hotels across the U.S. are hosting “Build a Better Lunchbox” fund-raising events where children and parents will have the opportunity to learn how to build a healthier lunch together and at the same time support community schools.

Through DonorsChoose.org, Loews newest charity partner, a web-based not-for-profit that supports local school projects for individual sponsorship. Each “Build a Better Lunchbox” event, beginning on October 24, 2010 at the Loews Regency Hotel in New York City through December 11, 2010 at the Loews Annapolis Hotel, will feature chef demonstrations, hands-on food stations to create lunch and special play areas for children. Proceeds will go to DonorsChoose.org to support schools in each Loews community.

At the events, each child will receive a specially created Loews Loves Kids lunch bag, an organic cotton lunch bag filled with a coupon for a nutritious berry smoothie at a Loews Hotels, healthy lunch and snack recipe cards, fruit-shaped silly bands, crayons and a $20 donation card for DonorsChoose.org.

“Getting children to eat healthy can often be a challenge,” said Chef Crocker. “For years, Loews has been committed to providing families healthier food options when they travel.  With the help of Driscoll’s, we are able to teach parents ways to incorporate variety, balance and nutrition into everyday school lunches, while also promoting the value of giving back to the community.”

“Build a Better Lunchbox” event dates and locations:

• Loews Regency Hotel (New York, NY) – October 24, 2010
• Loews Miami Beach Hotel (Miami Beach, FL) – October 30, 2010
• Loews Lake Las Vegas (Henderson, NV) – November 6, 2010
• Loews Portofino Bay Hotel (Orlando, FL) – November 7, 2010
• Loews New Orleans Hotel (New Orleans, LA) – November 12, 2010
• Loews Atlanta (Atlanta, GA) – November 13, 2010
• Loews Coronado Bay (Coronado, CA) – November 13, 2010
• Loews Philadelphia Hotel (Philadelphia, PA) – November 13, 2010
• Loews Ventana Canyon (Tucson, Arizona) – November 13, 2010
• The Don Cesar, a Loews Hotel (St. Pete Beach, FL) – November 14, 2010
• Loews Santa Monica Beach Hotel (Santa Monica, CA) – November 21, 2010
• Loews Vanderbilt Hotel (Nashville, TN) – November 28, 2010
• Loews Annapolis Hotel (Annapolis, MD) – December 11, 2010

For more information on local “Build a Better Lunchbox” events visit facebook.com/LoewsHotel.

Follow Loews Hotels on Twitter at twitter.com/Loews_Hotels and on Facebook at facebook.com/LoewsHotels.

Details About The Build a Better Lunchbox New York City Event

Date: Sunday, October 24, 2010

Time: 11:30am-1:00pm

Location: Loews Regency Hotel, 540 Park Avenue (at 61^st Street), New York, NY 10065

Cost: $25 for advance RSVPs, $30 at the door (ticket price is for one child, accompanying adults are free)

Contact: To RSVP contact:  amandavargas@loewshotels.com or 212-339-4013

Enjoy Some Loews Hotel Recipes

Whole Wheat Turkey-Hummus Wrap

Ingredients:

• 1 Large whole wheat tortilla
• 1/4 Cup Hummus (see Hummus recipe)
• 1/4 Cup crumbled Feta cheese
• 1/2 heart of Romaine lettuce
• One 4 ounce package of sliced turkey

Instructions:

1. Cut half inch strips of lettuce using all lettuce.
2. Warm tortilla slightly to make easy to roll.
3. Spread hummus over half of the tortilla.
4. Sprinkle feta on top of hummus.
5. Distribute cut lettuce evenly over hummus and feta.
6. Place sliced turkey over lettuce.
7. Roll the tortilla from the edge closest to you half way through, then fold up both ends and roll the rest of the way.

Hummus

Ingredients:

• One 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tbsp lemon juice
• 1-1/2 tbsp tahini
• 2 cloves garlic, crushed
• 1/4 tsp of cayenne pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tsp Chopped parsley

Instructions:

1. Drain chickpeas saving the liquid from the can aside.
2. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until smooth.
3. Place in a serving bowl; create a shallow well in the center of the hummus.
4. Add a small amount (1-2 tablespoons) of olive oil in the well.
5. Keep refrigerated.

Very Berry Smoothie

Makes 2 cups

Ingredients:

• 1-1/4 cup Driscoll’s strawberries and blueberries
• 3/4 cup full-fat organic vanilla yogurt
• 1/2 cup freshly-squeezed orange juice
• 1 tablespoon wheat germ
• 1 tablespoon agave nectar
• 1/2 teaspoon vanilla extract

Instructions:

1. Place all ingredients into a blender.
2. Whirl until smooth.
3. Garnish with a strawberry and serve with a curly straw

Eat-‘Em-Up Fruit Kabobs

Makes 8 Kabobs

Ingredients:

• 1 soft, unsalted pretzel cut into eight (8) cubes
• 8 cubes smoked Gouda (or a child’s specified favorite!)
• 8 Driscoll’s strawberries
• 8 cubes ham (optional)
• 8 Driscoll’s blackberries
• 8, 12-inch bamboo skewers

Procedure

1. On each skewer, thread one cube of pretzel, cheese, strawberry, ham and blackberry.
2. Repeat with remaining skewers.
3. Can be served with various dips, if desired.