Bite Me - A New Foodies Newsletter

Tucson, AZ, August 02, 2007 --(PR.com)-- Mardi and Bob Burden owners of Cuisine Classique cooking school in Tucson, Arizona published the second issue of their "Foodies Newsletter" Bite Me! on the school website, www.CuisineClassique.com. This is the newest addition to their cooking school located in Oro Valley, Arizona a suburb of Tucson, Az. The school was founded on their love of food and cooking. Their stated goal for Bite Me!, is to "Share the Love" by giving foodies great new recipes and cooking tips. The newsletter includes articles about food, cooking and its history. Locally grown food is always an important focus too.

Mardi Burden is the cooking school coordinator. She also is the lead cooking teacher. Her column, entitled TidBits, explores the origins of different foods and their ingredients, her favorite recipes are featured and much more. Bite Me includes links to their cooking class schedule and to their cooking products website, www.Sharpknives.com. Visitors may access Bite Me, the newsletter, from either: www.Sharpknives.com or by browsing to www.CuisineClassique.com. Bite Me is being sent to their email list and signup is available from many pages of the websites. The newsletter is published two to three times each month and may go to a weekly basis since interest has been so high they say. Mardi and her husband Bob are very excited by the initial growth and excitement surrounding the first two editions. "Our feedback reponse has been wonderful." Mardi said in this interview. "As Tucson's leading cooking school, we simply felt a need to give back to our friends and community. We first envisioned purely locally based content but the growth of our mailing list has been national. Of course, our major focus will remain in the Tucson area, but now we will feature articles with a broader geographic interest range than we originally planned. I love to read and learn about regional foods from all over so I think that is another thing we can share with our readers. There is so much traditional and regional fare that is getting lost through the generations, I hope to preserve many of those old recipes and cooking styles." The newsletter also includes links to the "Cooking Vacations" that are offered from time to time and they plan some stories based on some of the previous trips. "We are just so thrilled over all the opportunities this new venture offers" said Bob. "Where we thought it would it would be only a page or two of recipes and maybe something about a new product, we now see that there is a whole world to explore through this new medium for us." Visitors may sign up at www.CuisineClassique.com to receive the newsletter.

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