Belly Up to BellyDuJour.com ForThe Finest Epicurian Food Finds

New, totally unique web site discovers finest in gourmet, specialty and artisan ingredients and products

Minneapolis, MN (PRWEB) June 29, 2006 -- If you like your cheese stinky, your mushrooms foraged, and your Thanksgiving turkey brined and smoked, or if you simply like to be up on the latest food finds, delicacies, and culinary trends, then consider Belly DuJour (http://bellydujour.com/) your new, personal sous chef and guide to all things gourmet.

Belly DuJour is a just-launched email publication that brings ‘la crème de la crème’ of delectable specialty foods to the inboxes of adventurous food-lovers nationwide. Twice-weekly Belly DuJour sends out “Today’s Bite,” an email blast highlighting single-origin chocolates, handcrafted sausages, artisan ice creams, and other mouthwatering indulgences from across the country—all of which can either be ordered online or found at a local market.

The interest in artisan and specialty gourmet foods is rapidly growing, as seen in the ever-increasing reach of food media and celebrity chefs and the convergence of the culinary arts and the home chef

We act as a tip from a friend-in-the-know for gourmands looking for the freshest, most-unique food finds on the market today—in a medium that is timely, informative, and easily digestible.

To eat good food is to be close to God.

“The interest in artisan and specialty gourmet foods is rapidly growing, as seen in the ever-increasing reach of food media and celebrity chefs and the convergence of the culinary arts and the home chef,” says John Larson, co-founder of Belly DuJour. “We act as a tip from a friend-in-the-know for gourmands looking for the freshest, most-unique food finds on the market today—in a medium that is timely, informative, and easily digestible.”

Belly DuJour’s editorial kitchen, an assemblage of accomplished chefs and award-winning food writers, scours land, sea, and web to uncover food finds in six categories:

Artisan Eats (savory items best hung from a ceiling or aged in a cave), Fresh (seasonal produce, prime-cut meats, and catch-of-the-day seafood, often times accompanied by a recipe), Pantry (dry goods that, frankly, are anything but dry), Dolci (sweet treats for your sweet tooth), Greasy Spoons (beloved local joints with savory signature items), and Leftovers (everything-(else)-but-the-kitchen-sink, unless the kitchen sink happens to be revolutionary!).

Belly DuJour’s Share function allows you to easily “share” your food finds with like-minded epicurean friends—after all, good food is always better when shared with good company.

Check out www.BellyDuJour.com where the best of the epicurean world awaits. Read it every week. Share it with friends.

BDJ Morsel:“To eat good food is to be close to God.”
– Primo (Tony Shalhoub) in the movie Big Night

Contact John Larson - 612/309-2374

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