The children arrived with their families on Monday, August 15th and many were both shy and nervous.  Tuesday they spent the day together touring NYC and establishing friendships.  By Wednesday, the day of the final, they were like any other pack of kids, just excited to be hanging out with friends in the Big Apple and ready to congratulate and console each other after the competition. Competing countries in the event were : Argentina, Mexico, Chile, Russia, China, Senegal, France, South Korea, Germany, Turkey, Italy, UNited Arab Emirates, Brazil, Czech Republic, and Spain.

The Championship began at precisely 1:30pm and ran approximately 2 hours, with 12 year old Yeo Jin Jung, representing South Korea, walking away the grand prize winner with a trophy and a $10,000 scholarship check.  The winning word was “repetitious”.  In 2nd place was Jiri Fof from Czech Republic and in 3rd place was Julia Harumi Namba from Brazil.

Funnily enough, this is the 2nd consecutive year that South Korea has walked away with the grand prize.  Franklin partnered for this event with TESOL International Association (TESOL); the global association of English language educators, and their network of 100 affiliate organizations around the world.

For a complete list of student finalists and winners, or to learn more details about the Global SpellEvent Championship, please visit: www.spellevent.org.

Please see the videos below to catch a glimpse of the competition as well as the top 3 finishers appearingon WPIX NYC.

Franklin Global SpellEvent Championship Recap from Alyson Campbell on Vimeo.

For more information on Franklin Electronic Publishers, the Franklin Global SpellEvent or NYC PR, please contact AMP3 Public Relations at 646-827-9594 or info@amp3pr.com.

With its 8,000 square foot restaurant space (with seating for 100) and its 15,000 square foot kitchen, all the food at Milk Street Cafe will be freshly prepared on-site daily for each of the various food stations, which will include: a barista station, made-to-order breakfasts, made-from-scratch breads, desserts and pastries, pasta bar, Asian specialties, sushi bar, two create-your-own salad bars (one vegetarian, one not), homemade soups, a grill, a rotisserie and a carving station. The diverse menu is the brainchild of premiere Executive Chef, Steven Mettle (former Executive Chef of AIG).

When it comes to the new restaurant, owner Marc Epstein says that it’s all about the customer experience. Keeping that in mind, the space will introduce all kinds of innovations such as Produce Soak Sinks (they will be the first in NYC to install a sophisticated whirlpool system for cleaning fruits and vegetables), Flat Technology tables (making it the first NYC restaurant to use this new invention from Australia), Line Busters (a hand held checkout system to speed-up the payment process for those using credit cards), and a website that will allow customers to sort by dietary needs (ie: if a customer is vegan, it will automatically eliminate all non-vegan items from the menu).

At Monday nights preview event, guests were treated to guided-tours of the space (with fresh baked cookies when they passed through the kitchen), interviews with the owner, as well as samples based off of the menu including brushetta and risotto, spring rolls and pan fried noodles, fresh sushi and sashimi, and specialty dessert smoothies like strawberry-banana, vanilla bean, and mocha espresso.

On June 23rd, Milk Street Cafe Food Hall will hold a grand opening event for the public from 10am-11am, including the ringing of the “opening bell” and complimentary coffee and cookies.

Take a look at some shots of the space and the preview event:

Owners Marc & Beth Epstein

Seating area 1

Seating area 2

Sushi Chef hard at work

Milk Street Cafe Servers

Milk Street Cafe Management Team

For more information on Milk Street Cafe or restaurant pr, please contact AMP3 Public Relations at 646-827-9594 or info@amp3pr.com.

The event is free of charge and will feature live jazz including both standards and original music by Marcus Goldhaber, as well as complimentary scotch tastings courtesy of GlenGrant throughout the evening.

At the show, Marcus will be joined by The Jon Davis Trio, featuring Tom Hubbard (bass) and Marcello Pellitteri (drums).

Opia is located at 130 East 57^th Street at Lexington Avenue (nearest subways: 5, 6, N, R, Q to 59^th Street). No cover, no minimum. For reservations, phone 212-688-3939 or email Opia@AMP3pr.com. For more information about Opia, visit www.OpiaRestaurant.com

Mike Miller and Grant Cook of 6th Street

Los Angeles based electro pop duo 6th Street is performing in NYC for 2 nights only: April 27th at 8pm (Kenny’s Castaways - free) and May 1st at 8pm (Arlene’s Grocery - $10 cover).

6th Street is composed of Mike Miller and Grant Cook, childhood best friends who grew up in a suburb outside of Chicago, IL. The electro pop band, whose sound is reminiscent of Owl City and Postal Service, is celebrating the release of their eponymous debut EP. Music blogger Annie Reuter writes:  ”With catchy melodies and moving ballads, electro pop duo 6th Street offer listeners much diversity throughout their danceable tracks. Whether it’s the beautiful piano based “Angels Falling” or the fast paced “Try and Stop Love,” Mike Miller and Grant Cook capture the listener’s attention.” Reuter is offering 2 lucky readers free tickets to their May 1 gig at Arlene’s Grocery! Click here for instructions on how to enter! Hurry - contest ends Thursday April 29.

For more information about the band, visit their official site www.6thstreetmusic.com

For all inquiries, email 6thstreet@amp3pr.com

Featured twice at Montreal’s Just for Laughs festival – and the headliner of the Just For Laughs national tour, Barron is apparently a legend in Australia, where his DVDs have sold more than Robin Williams and Eddie Murphy combined! Melbourne’s The Age newspaper said “the audience was in a state of uncontrollable joy.” And the L.A. Times called him “a gifted physical comic and monologist”.

Check out one of his clips here:

The pair have been dating for the past few months.

Catch the newly single musician on April 23rd on the Jewel boat cruise, performing with NYC singer/songwriter Dion Roy.

Dion Roy and Ryan Cabrera: Acoustic Performances on 04/23
7PM: Doors
8PM: Departure
This cruise is aboard THE JEWEL and will depart from Skyport Marina – East 23rd Street & FDR Drive (EAST side).
Tickets here

To celebrate the arrival of Spring, Yantra Mat USA is offering a $20 discount on all medium sized mats! The mats, regularly $69, will be sold at special price of $49 now through April 17, 2010 only. Medium mats will also come with a free carrying case!!!

What is the Yantra Mat?

The Yantra Mat (a “spike mat“) is a more consumer-friendly version of the ancient Indian nail bed, and is studded with 8,800 non-toxic ABS plastic spikes. The spikes feel sharp, but with your body’s weight distributed evenly over the mat, an intense sensation quickly gives way to a comforting rush of heat. This natural response to acupressure comes from increased circulation, which lowers blood pressure and soothes aches and pains. Within minutes, this improved blood flow triggers a deep sense of tranquility and relaxation.

Since launching in mid-December 2009, Yantra Mat USA has been featured on the Tyra Show, Daily Candy, New Beauty Magazine, Mind Body Green, Vital Juice, and more!

Whether you want to spice up your yoga routine, ease your back pain, or feel more centered and stress-free, the Yantra Mat is perfect for you!

For more info on the Yantra Mats, to read testimonials or reviews, or to purchase a mat, visit www.yantraway.com

For all inquiries, email me at press@yantraway.com!!

West 3rd Common (AMP3 PR’s newest client!)  is the latest addition to Manhattan’s NoHo district. The restaurant is an elevated version of owner Dan Warren’s older venture, the popular East Village bar Common Ground.

“Like the East Village location, West 3rd Common maintains the cozy appearance of a 19th century library, with shelves full of leather-bound books, crystal chandeliers, and red velvet couches.  We’ve also kept our signature board game selection. What we’ve added is a menu that goes far beyond your typical pub fare,” says Warren. Indeed, pub fare doesn’t come close to describing the New American menu, which includes Duck Sliders (with kim chi and sweet hoisin), Pan Seared Sea Scallops (with orange pepper coulis and arugula citrus salad), and Build-Your-Own Grilled Cheese.

For their weekend brunch, West 3rd Common boasts an all-you-can-drink special for only $20. Favorite brunch selections include the Southwest Benedict, Spicy Fried Chicken and Waffles, and French Toast with Strawberries, Blueberries, and Chocolate Chips. Twenty dollars buys you a brunch entree and unlimited bloody marys, mimosas, and screwdrivers!

The gastro pub menu is crafted by Chef David Scott Walker, a former F.C.I. student who showcases his southern roots at West 3rd and boasts that he makes one of NYC’s best burgers: “We use a special burger blend and a rather uncommon technique of steaming the burger, rather than grilling it. Steaming it makes it super juicy, even when it’s cooked well done. And our blend of toppings combines all the right flavors. It IS the best burger in the city.”

Another highlight at West 3rd Common is their unbeatable happy hour specials: $3 draft beers, $4 well drinks and wine, and $5 cosmos and appletinis (from 4-8pm, every day).

Whether you’re looking for an affordable yet chic downtown restaurant to take your date, a warm, inviting lounge to play scrabble with your friends, or an unpretentious after-work happy hour spot, West 3rd Common has something for everyone.

To celebrate its opening, West 3rd Common is offering new patrons a free plate of its signature, mouth-watering garlic fries and a free pint of beer or glass of wine. To take advantage of the limited-time promotion, mention the code word “wheaten terrier” to your server on your next visit! Promo expires March 31, 2010.

If you’re a blogger/writer/editor and want to review the restaurant or interview its owner/chef, email me,  Termeh Mazhari, at West3rd@AMP3pr.com or call (646) 827-9594

The Yantra Mat is a gentler version of the ancient Indian nail bed. A real sensation in Europe, the Yantra Mat (also known as a “spike mat“) is studded with 8,820 non-toxic ABS plastic spikes (see image below).

The spikes feel sharp, but with your body’s weight distributed evenly over the mat, the initial feelings of discomfort quickly give way to a sensation of heat rushing through your body. This natural response to acupressure comes from increased circulation, which lowers blood pressure and soothes aches and pains. Within minutes, this improved blood flow triggers a deep sense of calm and relaxation.

In a recent survey of 304 users, 96.7% described positive effects from the Yantra Mat – and over half of all participants said the mat helped relieve their pain.

Whether you want to spice up your yoga routine, ease your back pain, or feel more centered and stress-free, the Yantra Mat is perfect for you. Mats come in green and purple, and in three sizes (Medium, Large and X-Large).

For all media inquiries, you can email me, their PR rep, at Termeh(at)AMP3pr.com or Press(at)YantraWay.com

Custom-Made Chocolate Bars by chocri

“Chocolate is cheaper than therapy and you don’t need an appointment.” – Catherine Aitken

Chocolate is perhaps the world’s most affordable luxury. In good times, and in bad, people seem to always turn to the sweet treat, leading some to label chocolate as “recession proof”. In Germany, one innovative start-up named chocri (AMP3’s latest client) caters to the selective chocoholic, by offering premium organic Belgian chocolate bars, which consumers can cover with toppings of their choice – ranging from nuts and dried fruit, to herbs, cereals and candies. After a massively successful first year of business in Germany, chocri is now expanding to the U.S. market. I spoke with chocri CEO Carmen Magar…

Termeh Mazhari: How did the concept behind chocri come about?

Carmen Magar: The two founders, Franz and Micha, were already chocolate entrepreneurs when, in early 2008, Franz needed to find the perfect gift for his girlfriend’s birthday. Genius struck, and he decorated a chocolate bar with his girlfriend’s favorite toppings, which you may call the first chocri bar! Shortly after, a friend asked for a bar with toppings for his mother as a gift, and then that led to more orders, and so forth. And that’s when Franz and Micha decided to turn customized chocolate bars into a business, and chocri was born.

Termeh Mazhari: Where does the name chocri come from?
Carmen Magar: From a fan! Franz and Micha had a few ideas, and so they polled their friends and fans and chocri was the winner. We polled our fans in the US too and chocri won again. It’s actually a combination of the words chocolate and create!

Termeh Mazhari: Tell me about DIV Kinder, the charity program you are supporting…

Carmen Magar: Our cocoa beans are from the Ivory Coast, the biggest exporter of cocoa beans in the world. Unfortunately, many cocoa farmers in the world have unethical working conditions and farming practices, such as child labor. For this reason, the chocolate we use is entirely fair-trade (that includes both the cocoa and all other traded ingredients). In addition, DIV Kinder is an organization that supports children in the Ivory Coast, protecting them from child labor and helping them and their families to obtain better living conditions. The money we have so far collected went towards a well, refrigerators and now an orphanage, and our founders know the organization personally, so we can ensure that the money is used entirely for a good cause.

Termeh Mazhari: What have been the most popular chocolate bar combinations with your German customers?

Carmen Magar: With our three base chocolates and 90 toppings, we allow for more than 10 billion combinations, so even just for a combination to be picked twice is unusual! However, I can tell you that the most popular toppings are real gold flakes, dried strawberries, roasted almonds,  hazelnut brittle, and cinnamon.

Termeh Mazhari: What has been the biggest challenge with your U.S. expansion?

Carmen Magar: Really, things that shouldn’t be a challenge.  Like opening a bank account is extra complicated for international businesses. But there’s nothing we can’t manage!

Termeh Mazhari: Who picks the toppings at chocri?

Carmen Magar: Although we started out with some of our own ideas, by now our toppings are mainly determined by our customers! For example, we had a “toppings poll” a while back for the US where we put existing toppings as well as some new ideas to a vote. After the poll, we found out, for example, that we needed to add cocoa nibs to our topping choices!

Termeh Mazhari: Do you think chocolate is recession-proof?

Carmen Magar: Yes! In fact, I think chocolate has an advantage in a recession! Chocolate makes you happy, after all! Also, affordable luxuries such as a high quality chocolate bar usually show growth in a recession. By the way, according to a recent article in the NY Times, mass customization sales grew ten times faster than e-commerce last year!

Termeh Mazhari: What are some of the strangest topping choices at chocri?

Carmen Magar: My Chicago Booth Entrepreneurship professor thinks edible gold is a crazy choice. I personally think many of the herbs, like basil or orange pepper, are surprising (but tasty!)

Termeh Mazhari: And what is your favorite chocolate bar?

Carmen Magar: My favorite changes every week! I’m dying to try out marzipan stars on dark chocolate. My solid all-time favorite so far though is dark chocolate with strawberries, roasted almonds and basil. Chocolatey, sweet and provocative! Love it

U.S. consumers can create their own chocolate bar starting January 11, 2010 at CreateMyChocolate.com. A unique gourmet gift for Valentine’s Day, chocri is sure to please that special someone in your life. For all media inquiries, you can email me at press@chocri.com or termeh@amp3pr.com