Food & Entertaining 2006 Feature Releases.

SAN FRANCISCO -- The following releases focus on the topic Food & Entertaining:

ALL TIME-OFFS ARE IN EASTERN TIME

LOUISVILLE, Ky.--GE Profile(TM) Refrigerators Offer Fresh Approach to Food; New Convenience and Appearance Features Now Available in Select Models (06/15/2006 - 08:03 AM, SOURCE: GE Consumer & Industrial, NYSE:GE)

NEW YORK--Infuse Your Summer Cocktail Party with Flavor and Flair (06/15/2006 - 12:00 PM, SOURCE: FRIS Vodka)

AVAILABLE EXPERTS

The following knowledgeable industry leaders and scholars from Business Wire's ExpertSource database are available to discuss topics relating to Food & Entertaining:

--Jonathan M. Cartwright has been in the kitchen at The White Barn Inn Restaurant since 1994. He began as a sous chef and became executive chef in 1996. His talents were quickly recognized, and in the spring of 1999 Cartwright was invited to cook at the James Beard House in New York City, an honor accorded only to the country's greatest chefs. The White Barn Inn Restaurant has had its share of honors, too, receiving the AAA's Five Diamond Award consecutively since 1992 -- a record in New England. The restaurant is a Relais Gourmand, one of only 15 in the United States and most recently was awarded a 5 star rating by Mobil Travel Guides. Recently Cartwright's artistry has garnered The White Barn Inn Restaurant more than a little notice in the travel and culinary press. In 1999, it was tops in the "Best of the Best" readers choice awards in Conde Nast Traveler, which also ranked the Inn as a "Best by Food" hotel selection in the "Gold List" in January 2002. Distinguished Restaurants of North America gave it the DiRoNA award. It was a Bon Appetit "Restaurant of the Month" and a Gourmet "Top Tables." Food & Wine chose it as one of America's Top 50 Hotel Restaurants. And Andrew Harper's Hideaway Report 1999 Special Awards issue tapped it as "Best Small Hotel Restaurant." Hailing from England, Cartwright has been at home in the kitchen since age 15. He brings to coastal Maine an international sensibility and mastery of cuisine gained while serving some of the world's finest Relais & Chateaux properties including Blantyre in Lenox, Mass., the Horned Dorset Primavera in Puerto Rico, and the Hotel Bareiss in the Black Forest region of Germany. "I believe that my menu creations are influenced by a love of European-style cooking acquired from my experiences," says Cartwright. "They emphasize nature's offerings from the New England land and sea, my present home." Before joining the White Barn Inn in 1994, Cartwright was executive chef of the Horned Dorset Primavera. After his training apprenticeships he continued to study under Anton Edelmann, Maitre Chef de Cuisine at The Savoy Hotel, London. In 1989 while still at the Savoy, he accompanied Edelmann to New York's Pierre Hotel and to the Four Seasons, Beverly Hills to help with celebrations honoring the Savoy Hotel's 100th anniversary. PR Contact: Kristin Hutton, 212-255-6541, [e-mail]

--Chef Kevin Cottle is the Executive Chef at Mountain View, the Grand Resort and Spa, an American Automobile Association (AAA) Four Diamond resort located in New Hampshire's White Mountains. Chef Cottle joined the Mountain View in 2005. Chef Cottle trained formally at Plymouth South Vocational High School where he graduated at the top of his Culinary Arts Class. He then went on to study at the prestigious Culinary Institute of America. He began his professional career as a Sous Chef at Sfuzzi in Philadelphia, where he specialized in Italian cuisine. Chef Cottle has also worked at the Colonnade Hotel in Boston, Sandrine's Bistro in Cambridge, and the Sonnenalp Resort in Vail, CO. In 2002, as Chef de Cuisine at the Wequassett Inn Resort and Golf Club's Twenty Eight Atlantic in Chatham, MA, Chef Cottle helped the restaurant earn numerous honors, including AAA's Four Diamond Award and the Wine Spectator's Award for Excellence. He was also recently named One of the Top Five Chefs in New Hampshire by NH Magazine. PR Contact: Holly Scopa, 603-226-3000, [e-mail]

--Jerry Gulley, editor-in-chief of Allrecipes.com, is an expert on cooking advice, national food trends, holiday meal planning, recipe ideas. Jerry's award-winning career spans the culinary, technology and women's lifestyle publications worlds. He earned his "foodie" stripes as a graduate of The Culinary Institute of America (CIA) in New York. Prior to Allrecipes.com, Jerry served as managing editor of Health Magazine (readership 3.5 million), where he was a member of the senior leadership team charting the magazine's brand and editing strategy. Jerry started his career, fresh out of CIA, with Tavolo, an early innovator in the online recipe content space. While there he served as general manager, overseeing marketing and the site's production and development. Under his leadership, Tavolo forged content acquisition relationships with celebrity chefs, The Culinary Institute of America, Eating Well Magazine, well-known restaurants, and publishing houses, among others. At Allrecipes.com, Jerry is responsible for developing the site's food focused content and feature set and ensuring that the site presents a cohesive voice to its more than two million members. He has a pulse on the site's million plus members and, as a result, food trends nationwide. PR Contact: April Matson, 206-223-6335, [e-mail]

Registered journalists can submit queries to the ExpertSource staff and/or search for more experts in this and various other topics by going to www.businesswire.com and logging in with your email address and PressPass password. If you are not registered, you may do so at www.businesswire.com. For more information or assistance with ExpertSource, please contact Stacey Seigler, ExpertSource Coordinator/Business Wire at 312/223-1037, [e-mail].

The following are upcoming Features Package release dates: June 20 - Workplace & Careers II June 22 - Summer Outdoor & Leisure June 27 - Electronic Games I June 29 - Women's Focus II

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