This article summarizes three local restaurants - Matsu Japanese Restaurant, Chez Mozell, and Fairmount Circle Gourmet - that offer alternatives to traditional winter fare for holiday celebrations. Matsu is owned by Korean couple Scott and Brenda Kim and specializes in fresh seafood and Japanese dishes prepared in various styles. Chez Mozell is owned by Mozell Devereaux and serves Creole and Cajun cooking inspired by her grandmother's Louisiana recipes. Fairmount Circle Gourmet, owned by Sue Sherwin, provides take-out meals, catering, and gourmet groceries for home entertaining. All three restaurants aim to provide flavorful options and high quality service for local patrons.
This document contains advertisements and information about various restaurants in Guernsey. It provides details such as opening times, menus, contact information, and promotions for over 20 different establishments. The writer also summarizes their family's experience trying the Summer Sizzler menu at La Grande Mare restaurant, describing positive reactions to the duck liver parfait, asparagus and feta salad, and crab and prawn cocktail starters.
The document provides information about various upcoming events, classes, and changes to services at Naval Construction Battalion Center Gulfport. It announces that the NCBC Commissary will have reduced hours beginning in July, closing on Mondays and Tuesdays due to government furloughs. It also advertises a Sexual Assault Victim Advocate Training class from June 17-21 to help victims of trauma from sexual assault. Additionally, it lists several free movie showings at the Training Hall from June 14-16.
Taste and Tales of Sicilian Cookery/ A back to Queens Cookbook by Thomas G CiapiThomas G Ciapi
This document is a cookbook and presentation by Thomas G. Ciapi about Sicilian cookery. It discusses growing up with Sicilian culture and heritage in Queens, New York and being influenced by his grandfather. It provides objectives for teaching good nutrition and changing habits. It also includes photos of the author as a child and recipes for dishes like eggplant caponata and chicory salad that are part of Sicilian cuisine. The presentation focuses on sharing Sicilian culture and food traditions through storytelling and recipes.
The document provides information about upcoming events and training at the Naval Construction Battalion Center (NCBC) in Gulfport, Mississippi. It announces that Building Managers Training will take place on May 9th and that the NCBC Diversity Committee is holding a pizza fundraiser the same day. It also notes that base decals will no longer be issued starting May 13th and lists various other upcoming events at NCBC in May including an Asian Pacific American Heritage program, New Navy Spouse and Smooth Moves classes, and Special Olympics volunteer opportunities.
The document provides a list and descriptions of the top 15 restaurants in Austin, Texas. It discusses the variety of cuisines available, including Tex-Mex, barbecue, sushi, pizza, and farm-to-table options. Several of the restaurants highlighted are considered among the best in their type of cuisine, such as Uchi for sushi and Franklin Barbecue for barbecue. Many of the restaurants focus on using high-quality, local ingredients.
This document is a magazine focused on American cuisine. It features an interview with Tim Beasley, owner of Big Dawg Kitchen catering company, who shares his favorite classic American recipes from the Southern US. These include chicken and dumplings, frogmore stew, chili con carne, and more. The magazine also includes a report from New York City on new trends in American cooking, and recommends essential American pantry items to make these dishes. The overall document celebrates American food and culture through sharing recipes and insights from chefs and food experts.
These restaurants and venues are offering various winter specials from May to August, including discounted meals, tapas deals, and food and wine pairings. Specific promotions include two fillets for the price of one at Barristers on Mondays, a Sunday lunch buffet with live music for R145 at Allée Bleue, and a culinary journey around the world with food and music pairings at Cuvée at Simonsig on Saturdays. Harveys at the Winchester Mansions and Haute Cabrière are also promoting winter menus and special events.
This document provides information about various upcoming events on base and in the local community, including a Mardi Gras ball, self-care workshop, dog parade, children's presentation, supply ratings meeting, USO volunteer opportunities, chapel services, movies, sports outings, fitness classes, hunting trip, and youth activities. Contact information is provided for most events.
This document contains advertisements and information about various restaurants in Guernsey. It provides details such as opening times, menus, contact information, and promotions for over 20 different establishments. The writer also summarizes their family's experience trying the Summer Sizzler menu at La Grande Mare restaurant, describing positive reactions to the duck liver parfait, asparagus and feta salad, and crab and prawn cocktail starters.
The document provides information about various upcoming events, classes, and changes to services at Naval Construction Battalion Center Gulfport. It announces that the NCBC Commissary will have reduced hours beginning in July, closing on Mondays and Tuesdays due to government furloughs. It also advertises a Sexual Assault Victim Advocate Training class from June 17-21 to help victims of trauma from sexual assault. Additionally, it lists several free movie showings at the Training Hall from June 14-16.
Taste and Tales of Sicilian Cookery/ A back to Queens Cookbook by Thomas G CiapiThomas G Ciapi
This document is a cookbook and presentation by Thomas G. Ciapi about Sicilian cookery. It discusses growing up with Sicilian culture and heritage in Queens, New York and being influenced by his grandfather. It provides objectives for teaching good nutrition and changing habits. It also includes photos of the author as a child and recipes for dishes like eggplant caponata and chicory salad that are part of Sicilian cuisine. The presentation focuses on sharing Sicilian culture and food traditions through storytelling and recipes.
The document provides information about upcoming events and training at the Naval Construction Battalion Center (NCBC) in Gulfport, Mississippi. It announces that Building Managers Training will take place on May 9th and that the NCBC Diversity Committee is holding a pizza fundraiser the same day. It also notes that base decals will no longer be issued starting May 13th and lists various other upcoming events at NCBC in May including an Asian Pacific American Heritage program, New Navy Spouse and Smooth Moves classes, and Special Olympics volunteer opportunities.
The document provides a list and descriptions of the top 15 restaurants in Austin, Texas. It discusses the variety of cuisines available, including Tex-Mex, barbecue, sushi, pizza, and farm-to-table options. Several of the restaurants highlighted are considered among the best in their type of cuisine, such as Uchi for sushi and Franklin Barbecue for barbecue. Many of the restaurants focus on using high-quality, local ingredients.
This document is a magazine focused on American cuisine. It features an interview with Tim Beasley, owner of Big Dawg Kitchen catering company, who shares his favorite classic American recipes from the Southern US. These include chicken and dumplings, frogmore stew, chili con carne, and more. The magazine also includes a report from New York City on new trends in American cooking, and recommends essential American pantry items to make these dishes. The overall document celebrates American food and culture through sharing recipes and insights from chefs and food experts.
These restaurants and venues are offering various winter specials from May to August, including discounted meals, tapas deals, and food and wine pairings. Specific promotions include two fillets for the price of one at Barristers on Mondays, a Sunday lunch buffet with live music for R145 at Allée Bleue, and a culinary journey around the world with food and music pairings at Cuvée at Simonsig on Saturdays. Harveys at the Winchester Mansions and Haute Cabrière are also promoting winter menus and special events.
This document provides information about various upcoming events on base and in the local community, including a Mardi Gras ball, self-care workshop, dog parade, children's presentation, supply ratings meeting, USO volunteer opportunities, chapel services, movies, sports outings, fitness classes, hunting trip, and youth activities. Contact information is provided for most events.
Miami is an international city surrounded by an ocean full of fresh seafood. Combine the two and the dining options are exciting and delicious. The international population brings rich culinary traditions from across Central and South America, as well as Europe, making it easy for food lovers to experience a wide variety of vibrant and authentic foods. Choices range from homey Cuban diners to high-end steak and seafood places.
Here’s our favorites:
This document is a dining guide from 34th Street Magazine that reviews and provides information on various restaurants in Philadelphia. It summarizes reviews of several restaurants, including Tuk Tuk Real which offers Mexican and Asian fusion cuisine with dishes like duck tacos. It also reviews The Treemont, a new seasonal American restaurant from Chip Roman, and praises dishes like chickpea fritters. Additionally, it summarizes a review of Abe Fisher, an Israeli restaurant from the same owners as Zahav, and recommends the veal schnitzel tacos.
This document is an intern portfolio belonging to Casey Pigott covering work from May 2016 to August 2016. It includes roundup pitches for restaurants and events, press clips about local establishments, research on specific locations, biographies of chefs, reformatting of recipes, details on media drops and event preparation tasks, and a concierge list. The portfolio provides an overview of the various projects and assignments Casey completed during the internship.
Amy Hetherman BarrieLicious Field Experience ReportAmy Hetherman
The document summarizes Amy Hetherman's experience volunteering at the BarrieLicious food festival held at the Barrie Country Club. The festival ran for two weeks in January and February 2016, with varying menus offered each day. Amy observed the busy kitchen and different dining room operations during her shift. While some challenges occurred, like confusing table setup, issues were addressed professionally. Overall the experience gave Amy new appreciation for all roles involved in running a successful dining operation during a large event.
This document is a calendar for food and wine events during the summer of 2011 at an unspecified location. It includes summaries of various wine dinners and tastings happening in June, July and August featuring different wine regions and chef demonstrations paired with champagne. There are also notices about special event dinners for Bastille Day and different art exhibits paired with wine receptions.
This document provides information about an upcoming winter farmers market to be held on November 14th at Oconomowoc Landscape & Supply Garden Center from 10am to 2pm. It introduces several vendors who will be present, including Caroline Carter of Eden's Market who will do a cooking demonstration at 11am. The document also provides contact information for the vendors and an avocado chocolate mousse recipe from Caroline Carter.
The Best Restaurants in Charlottesville Deliver Comfort…with a TwistezCater
Charlottesville, Virginia, may have more Thomas Jefferson memorabilia than anywhere else nationwide, but locals know the surrounding wine region and lush land provide Charlottesville with delicious ingredients and the best restaurants. The vibrant brunch scene and creative comfort-food menus have even caught the attention of Buzzfeed, which recently included Charlottesville in its list of most underrated food cities nationwide. With so many mainstays to return to and new chefs joining every day, here’s the best of Charlottesville catering to get your next order started.
To find your perfect Charlottesville caterer visit www.ezcater.com
The document provides information about upcoming events at NCBC Gulfport, including a Bee Wash fundraiser for the Navy-Marine Corps Relief Society on June 5th, the base hosting the Area 3 Special Olympics on June 8th and needing 200 volunteers, and training for Sexual Assault Victim Advocates from June 17-21st. It also lists movie showings, fitness classes, services at the base chapel, and various youth activities happening at the base.
These restaurants and venues are offering various winter specials from May to August, including discounted meals, complimentary items with purchases, and donation promotions. Specials include things like two fillets for the price of one on Mondays, a generous Sunday lunch buffet with live music for R145, and soup donations supporting local charities. Venues provide contact information for reservations or inquiries about their special offers.
The document provides information about various upcoming events and notices at Naval Construction Battalion Center (NCBC) Gulfport. Some of the key events and notices mentioned include:
- A Healthy Lifestyle Festival on July 2-3 at the NCBC Gulfport Commissary to encourage healthy eating and living.
- An Independence Day meal being held on July 8 at Colmer Dining Facility for $5.55 per person.
- The NCBC Gulfport Commissary deli resuming full service with a variety of meats, cheeses, sandwiches and salads available.
- Various upcoming events hosted by the Gulf Coast USO in July for active duty military members and their families, including poker night, yoga
This document provides information on special offers and promotions from various restaurants in South Africa. It lists the restaurant names, contact details, locations and descriptions of their winter specials which include discounted meals and food and drink packages. The document encourages readers to check restaurant websites and calendars for more details on events.
Charis House Auction 2011, Grand Wayne Center, Fort Wayne Indiana - May 14, 2011. Check Out the Awesome Experiences and Items Available. 100% of the proceeds go towards helping the homeless women and children in the Fort Wayne region. The Charis House is an important part of Fort Wayne Rescue Ministries.
1) Crave is a restaurant located in downtown Ferndale that opened in January. It has a warm, rustic interior and offers Asian cuisine with Mediterranean influences.
2) The menu features unique starter dishes and sushi that have unexpected flavor combinations. Owner Khalil Ramadan encourages customers to try new items beyond what's familiar.
3) Crave has become a popular spot for both lunch and dinner, offering a welcoming atmosphere where people can relax and share conversations over wine and food.
John Ramsay is a private chef based in Perthshire, Scotland. He has decades of experience as a chef, having worked in hotel kitchens in the UK, US, and Australia. Now, he cooks meals for weddings, parties, and dinner events. One of his regular clients is Port an Eilean House Hotel, where he cooks for groups of 30. He enjoys being able to source high quality Scottish ingredients and cooking familiar dishes for clients. The article provides some of John's favorite recipes.
ELIZABETH A WYATT CV with image modified 17-10-16Libby Wyatt
Elizabeth Wyatt is a British/Australian chef with over 30 years of experience cooking on private yachts and villas. She has extensive experience as a head chef, cooking a variety of cuisines including Mediterranean, Asian, and vegetarian. Wyatt takes pride in using fresh, healthy ingredients and meeting all dietary needs. She is meticulous about cleanliness and organization. Wyatt has qualifications in food safety, first aid, and has worked extensively on yachts in the Mediterranean, Caribbean, and elsewhere. She provides several character and business references.
- The Circle Restaurant in Bangkok aims to offer Californian cuisine, which is difficult to define but emphasizes fresh, varied ingredients and artistic presentations.
- Chef Kittipong Rojanautai worked for 8 years under renowned chef Wolfgang Puck at Spago restaurant and learned to "twist" techniques to create his own signature dishes.
- The reviewer's meal at The Circle Restaurant was excellent across appetizers, entrees, and sides, with perfectly cooked fish and other dishes combining flavors into a cohesive whole without any weak links.
- Based on this positive first impression, The Circle Restaurant shows promise to lead the way for new dining experiences in Bangkok and give California cuisine its own unique twist.
The Cheel is a new Nepalese restaurant in Thiensville that was opened in a restored 1890s Victorian building. The owners, who are originally from Nepal, wanted to share Nepalese cuisine after frequently being asked about opening a restaurant. The executive chef uses the owner's family recipes for traditional dishes. The restaurant offers meat, seafood, vegetarian and gluten-free options. Dishes like momos and thali plates featuring different curries and rice are recommended.
The Brown Bottle in Milwaukee was originally a pub located in the historic Schlitz Brewery. After renovations, it has reopened as a restaurant under a new executive chef. The chef puts his own spin on comfort foods and classics.
Thai Bamboo Bistro is a popular restaurant located in Irvine, California that offers authentic Thai cuisine made with fresh, local ingredients. The author and his wife have dined at the restaurant on multiple occasions, each time being impressed by the delicious curries, pad thai and other dishes. They particularly enjoy the green curry, pad thai and appetizers. The restaurant has a contemporary interior and efficient service, while the chef shops for ingredients almost daily to ensure freshness. It has become a regular spot for the author and his wife.
Tiger Bills in Whitley Bay serves both American and Thai cuisine. The author and her husband visited on a Sunday night and found the restaurant to be warm and welcoming. They were shown to a comfortable booth and given menus that clearly separated the Thai and American options. The author ordered minced chicken on toast from the Thai menu and beef pad Thai, both of which she enjoyed, while her husband had potato skins and a chargrilled steak from the American menu. They were impressed by the large portions, quality ingredients, and flavors of both cuisines. The author concluded it will become one of her regular restaurants.
This document provides information about various upcoming events at Naval Construction Battalion Center Gulfport, including: Exercise Citadel Shield 2013 which will impact base traffic on February 25th; a February 22nd deadline to apply for Scholarships for Military Children; celebrations for the Navy Supply Corps' 218th birthday on February 22nd; and the 71st Annual Seabee Ball on March 23rd. It also lists information about youth activities, fitness classes, movies showing at the base theater, and more community and base events happening in the upcoming weeks.
The document discusses the process of creating a media project and what was learned. It describes changes made to the opening scene's location and script. Research was conducted on romantic comedy conventions regarding music, titles, and character introductions. One convention challenged was the delayed introduction of characters. Technologies learned about include camera operation, editing software, file types, and removing background noise. Organization, research, and adapting to challenges were also highlighted.
1) The document discusses ways the author's media product challenges conventions through the use of blackouts between titles and a nonlinear narrative structure.
2) It represents teenagers as its target audience and discusses how extending the product could attract a broader mass market.
3) The author learned how to overcome technical barriers in editing and sound design through additional software.
Miami is an international city surrounded by an ocean full of fresh seafood. Combine the two and the dining options are exciting and delicious. The international population brings rich culinary traditions from across Central and South America, as well as Europe, making it easy for food lovers to experience a wide variety of vibrant and authentic foods. Choices range from homey Cuban diners to high-end steak and seafood places.
Here’s our favorites:
This document is a dining guide from 34th Street Magazine that reviews and provides information on various restaurants in Philadelphia. It summarizes reviews of several restaurants, including Tuk Tuk Real which offers Mexican and Asian fusion cuisine with dishes like duck tacos. It also reviews The Treemont, a new seasonal American restaurant from Chip Roman, and praises dishes like chickpea fritters. Additionally, it summarizes a review of Abe Fisher, an Israeli restaurant from the same owners as Zahav, and recommends the veal schnitzel tacos.
This document is an intern portfolio belonging to Casey Pigott covering work from May 2016 to August 2016. It includes roundup pitches for restaurants and events, press clips about local establishments, research on specific locations, biographies of chefs, reformatting of recipes, details on media drops and event preparation tasks, and a concierge list. The portfolio provides an overview of the various projects and assignments Casey completed during the internship.
Amy Hetherman BarrieLicious Field Experience ReportAmy Hetherman
The document summarizes Amy Hetherman's experience volunteering at the BarrieLicious food festival held at the Barrie Country Club. The festival ran for two weeks in January and February 2016, with varying menus offered each day. Amy observed the busy kitchen and different dining room operations during her shift. While some challenges occurred, like confusing table setup, issues were addressed professionally. Overall the experience gave Amy new appreciation for all roles involved in running a successful dining operation during a large event.
This document is a calendar for food and wine events during the summer of 2011 at an unspecified location. It includes summaries of various wine dinners and tastings happening in June, July and August featuring different wine regions and chef demonstrations paired with champagne. There are also notices about special event dinners for Bastille Day and different art exhibits paired with wine receptions.
This document provides information about an upcoming winter farmers market to be held on November 14th at Oconomowoc Landscape & Supply Garden Center from 10am to 2pm. It introduces several vendors who will be present, including Caroline Carter of Eden's Market who will do a cooking demonstration at 11am. The document also provides contact information for the vendors and an avocado chocolate mousse recipe from Caroline Carter.
The Best Restaurants in Charlottesville Deliver Comfort…with a TwistezCater
Charlottesville, Virginia, may have more Thomas Jefferson memorabilia than anywhere else nationwide, but locals know the surrounding wine region and lush land provide Charlottesville with delicious ingredients and the best restaurants. The vibrant brunch scene and creative comfort-food menus have even caught the attention of Buzzfeed, which recently included Charlottesville in its list of most underrated food cities nationwide. With so many mainstays to return to and new chefs joining every day, here’s the best of Charlottesville catering to get your next order started.
To find your perfect Charlottesville caterer visit www.ezcater.com
The document provides information about upcoming events at NCBC Gulfport, including a Bee Wash fundraiser for the Navy-Marine Corps Relief Society on June 5th, the base hosting the Area 3 Special Olympics on June 8th and needing 200 volunteers, and training for Sexual Assault Victim Advocates from June 17-21st. It also lists movie showings, fitness classes, services at the base chapel, and various youth activities happening at the base.
These restaurants and venues are offering various winter specials from May to August, including discounted meals, complimentary items with purchases, and donation promotions. Specials include things like two fillets for the price of one on Mondays, a generous Sunday lunch buffet with live music for R145, and soup donations supporting local charities. Venues provide contact information for reservations or inquiries about their special offers.
The document provides information about various upcoming events and notices at Naval Construction Battalion Center (NCBC) Gulfport. Some of the key events and notices mentioned include:
- A Healthy Lifestyle Festival on July 2-3 at the NCBC Gulfport Commissary to encourage healthy eating and living.
- An Independence Day meal being held on July 8 at Colmer Dining Facility for $5.55 per person.
- The NCBC Gulfport Commissary deli resuming full service with a variety of meats, cheeses, sandwiches and salads available.
- Various upcoming events hosted by the Gulf Coast USO in July for active duty military members and their families, including poker night, yoga
This document provides information on special offers and promotions from various restaurants in South Africa. It lists the restaurant names, contact details, locations and descriptions of their winter specials which include discounted meals and food and drink packages. The document encourages readers to check restaurant websites and calendars for more details on events.
Charis House Auction 2011, Grand Wayne Center, Fort Wayne Indiana - May 14, 2011. Check Out the Awesome Experiences and Items Available. 100% of the proceeds go towards helping the homeless women and children in the Fort Wayne region. The Charis House is an important part of Fort Wayne Rescue Ministries.
1) Crave is a restaurant located in downtown Ferndale that opened in January. It has a warm, rustic interior and offers Asian cuisine with Mediterranean influences.
2) The menu features unique starter dishes and sushi that have unexpected flavor combinations. Owner Khalil Ramadan encourages customers to try new items beyond what's familiar.
3) Crave has become a popular spot for both lunch and dinner, offering a welcoming atmosphere where people can relax and share conversations over wine and food.
John Ramsay is a private chef based in Perthshire, Scotland. He has decades of experience as a chef, having worked in hotel kitchens in the UK, US, and Australia. Now, he cooks meals for weddings, parties, and dinner events. One of his regular clients is Port an Eilean House Hotel, where he cooks for groups of 30. He enjoys being able to source high quality Scottish ingredients and cooking familiar dishes for clients. The article provides some of John's favorite recipes.
ELIZABETH A WYATT CV with image modified 17-10-16Libby Wyatt
Elizabeth Wyatt is a British/Australian chef with over 30 years of experience cooking on private yachts and villas. She has extensive experience as a head chef, cooking a variety of cuisines including Mediterranean, Asian, and vegetarian. Wyatt takes pride in using fresh, healthy ingredients and meeting all dietary needs. She is meticulous about cleanliness and organization. Wyatt has qualifications in food safety, first aid, and has worked extensively on yachts in the Mediterranean, Caribbean, and elsewhere. She provides several character and business references.
- The Circle Restaurant in Bangkok aims to offer Californian cuisine, which is difficult to define but emphasizes fresh, varied ingredients and artistic presentations.
- Chef Kittipong Rojanautai worked for 8 years under renowned chef Wolfgang Puck at Spago restaurant and learned to "twist" techniques to create his own signature dishes.
- The reviewer's meal at The Circle Restaurant was excellent across appetizers, entrees, and sides, with perfectly cooked fish and other dishes combining flavors into a cohesive whole without any weak links.
- Based on this positive first impression, The Circle Restaurant shows promise to lead the way for new dining experiences in Bangkok and give California cuisine its own unique twist.
The Cheel is a new Nepalese restaurant in Thiensville that was opened in a restored 1890s Victorian building. The owners, who are originally from Nepal, wanted to share Nepalese cuisine after frequently being asked about opening a restaurant. The executive chef uses the owner's family recipes for traditional dishes. The restaurant offers meat, seafood, vegetarian and gluten-free options. Dishes like momos and thali plates featuring different curries and rice are recommended.
The Brown Bottle in Milwaukee was originally a pub located in the historic Schlitz Brewery. After renovations, it has reopened as a restaurant under a new executive chef. The chef puts his own spin on comfort foods and classics.
Thai Bamboo Bistro is a popular restaurant located in Irvine, California that offers authentic Thai cuisine made with fresh, local ingredients. The author and his wife have dined at the restaurant on multiple occasions, each time being impressed by the delicious curries, pad thai and other dishes. They particularly enjoy the green curry, pad thai and appetizers. The restaurant has a contemporary interior and efficient service, while the chef shops for ingredients almost daily to ensure freshness. It has become a regular spot for the author and his wife.
Tiger Bills in Whitley Bay serves both American and Thai cuisine. The author and her husband visited on a Sunday night and found the restaurant to be warm and welcoming. They were shown to a comfortable booth and given menus that clearly separated the Thai and American options. The author ordered minced chicken on toast from the Thai menu and beef pad Thai, both of which she enjoyed, while her husband had potato skins and a chargrilled steak from the American menu. They were impressed by the large portions, quality ingredients, and flavors of both cuisines. The author concluded it will become one of her regular restaurants.
This document provides information about various upcoming events at Naval Construction Battalion Center Gulfport, including: Exercise Citadel Shield 2013 which will impact base traffic on February 25th; a February 22nd deadline to apply for Scholarships for Military Children; celebrations for the Navy Supply Corps' 218th birthday on February 22nd; and the 71st Annual Seabee Ball on March 23rd. It also lists information about youth activities, fitness classes, movies showing at the base theater, and more community and base events happening in the upcoming weeks.
The document discusses the process of creating a media project and what was learned. It describes changes made to the opening scene's location and script. Research was conducted on romantic comedy conventions regarding music, titles, and character introductions. One convention challenged was the delayed introduction of characters. Technologies learned about include camera operation, editing software, file types, and removing background noise. Organization, research, and adapting to challenges were also highlighted.
1) The document discusses ways the author's media product challenges conventions through the use of blackouts between titles and a nonlinear narrative structure.
2) It represents teenagers as its target audience and discusses how extending the product could attract a broader mass market.
3) The author learned how to overcome technical barriers in editing and sound design through additional software.
This document is a newsletter from Shaker Heights, Ohio that provides information about local community events, real estate, politics, and features on the community. It discusses upcoming events like a youth arts festival celebrating cinema, new plans to redevelop the Shaker Towne Centre with contemporary buildings and green space, and encourages readers to take classes or begin home projects to combat winter cabin fever. It also includes real estate listings, election results, and advertisements.
The document discusses the process of creating a music video, website, and album packaging for a band. It examines conventions from existing media products in the same genre to develop forms and conventions for its own creative works. Key conventions included displaying the song/band title, showing the band performing, connecting images to the music, and including information like tour dates. The goal was to create a product that would be recognizable to audiences familiar with the genre.
Inside Network is a website located at www.insidenetwork.com. The contact email for the site is justin@insidenetwork.com. The document provides the URL and an email contact for the Inside Network website.
1) The document discusses ways the author's media product challenges conventions through the use of blackouts between titles and a nonlinear narrative structure.
2) It represents teenagers as its target audience and discusses how extending the product could attract a broader mass market.
3) The author learned how to overcome technical barriers in editing and sound design through additional software.
The document provides an evaluation of a media foundation portfolio that included the production of an opening film clip. It summarizes the research conducted on film conventions, the representation of social groups, the intended audience, and technologies used. Key lessons learned included developing skills in film editing, receiving feedback to improve, and appreciating the importance of planning and organization for successful project completion.
The Partnership for a Healthy Community was created in 1999 by community leaders in Brecksville and Broadview Heights to promote conversations about qualities essential for a healthy community. The Partnership discusses a different "Word of the Month" at events and hopes to get community members discussing these important concepts. Examples of words include respect, bravery, wisdom and compassion. The Partnership brings together educators, clergy, and city officials to have meaningful discussions and keep the community aware of important issues through regular conversations.
The document discusses the development of a media project analyzing the Mr. Bean's Holiday movie. It explores techniques used to emphasize key story points and how conventions were challenged while keeping the narrative structure. The target audience is seen as teenagers and families due to the heartwarming character who faces adversity with hope. Tension and mystery are built through rushing music and blackouts to draw in viewers and increase the comic effect.
This document discusses digital-to-analog converters (DACs). It defines a DAC as a circuit that produces an analog output proportional to a digital input and reference voltage. The document describes two main DAC types - multiplying DACs which use an external reference, and non-multiplying DACs which use an internal reference. It also covers DAC circuit types, principles of operation, specifications, errors, and applications of DACs.
This document provides a summary of community events and news happening in Shaker Heights, Ohio around Thanksgiving and the winter holidays. It discusses celebrations of the season including traditions of different cultures recognized in the community. It also previews upcoming city projects, reminds readers about voting, and advertises local businesses.
The new Beachwood Community Center was designed to foster community spirit. The 14,500 square foot building blends modern and warm aesthetics. It contains flexible community rooms, art gallery space, kitchens, and outdoor courtyards to accommodate a variety of programs for people of all ages. The goal of the new community center is to provide a place for learning, socializing, and bringing residents together.
This document provides information about events and developments happening in Shaker Heights, Ohio in July and August 2004. It announces summer activities like Independence Day celebrations, block parties, and performances at the Colonnade. It also shares news about the Kensington Station development project and an upcoming homes and neighborhoods tour. Real estate listings for certified rental properties in Shaker are included.
The document summarizes the thriving culinary and dining scene in the Twin Cities region. It notes that the Twin Cities have developed a reputation as a top food city, with acclaimed chefs and restaurants producing innovative dishes using local ingredients. It highlights several award-winning chefs and acclaimed restaurants, as well as many other popular establishments offering a variety of cuisines. The summary also briefly touches on the robust retail landscape in the Twin Cities, from large malls to unique boutiques.
Memoire restaurant in Ridgewood, NJ offers fine dining in a casual atmosphere at affordable prices. The interior has an elegant yet cozy atmosphere with exposed brick, hardwood floors, and soft jazz music. There are four distinct dining sections that can accommodate parties of various sizes. The menu features seasonal American eclectic cuisine made from fresh, local ingredients and is changed quarterly. Diners are assisted by culinary guides who help curate unique tasting experiences.
1) Several Chicago restaurants are putting careful attention into creative brunch menus featuring dishes beyond the usual eggs and pancakes.
2) The article profiles several restaurants and their signature brunch dishes, including a pork schnitzel sandwich at Bohemian House, steak frites at The Blanchard, and a beef tongue sandwich at Frontier.
3) The dishes show chefs drawing inspiration from global cuisines and using high-quality ingredients to prepare labor-intensive, nontraditional brunch options.
322_1748_448635_55288669-e526-4f09-a5d1-970b00197e41_83560_1_1Sarai Johnson
Keith Cabot is the executive chef at Evening Star Cafe in Alexandria, Virginia. He prepares a Brassica Salad for customers featuring roasted cauliflower, broccoli, and kale tossed with a brown butter verjus dressing. Cabot strives to use whole vegetables from root to stem and sources many ingredients from a garden on the restaurant's roof. He aims to make the menu more user friendly by focusing on share dishes so guests can experience different seasonal flavors.
With new restaurants seemingly opening on a daily basis, plus a healthy mix of established dining establishments, Nashville has plenty of restaurant choices available.
The Best Restaurants in Washington, DC49ThingstoDo
Washington, DC, is a great restaurant town with options ranging from old standards and next generation upstarts, plus a plethora of ethnic restaurants. And, there's also Ben's Chili Bowl. Here’s our favorites:
Where To Eat and Drink in Las Vegas During IFT 2017Symrise
The document provides recommendations for places to eat and drink in Las Vegas during IFT 2017. It lists several restaurants, cafes, markets, and bars across the city, ranging from high-end establishments to more casual spots. Details are given for each location's cuisine, atmosphere, and signature dishes. The recommendations cover a variety of cuisines including American, Mexican, Thai, Japanese, and more. The bottom line is the author doesn't think you can go wrong with any of the spots on the list.
The Charnwood Hotel in Blyth, Nottinghamshire has an innovative new menu created by head chef Billy Frost. Frost was previously apprenticed at the famous Ritz Hotel in London, and brings his skills in using fresh, local ingredients to create dishes with unique presentations. Examples given include pan roasted duck breast and chocolate delice for dessert. The hotel also offers traditional pub fare alongside the creative menu items. Frost aims to match seasonal dishes to special events, such as tequila chicken wings for Halloween. The high quality food is a major draw for the hotel's live music nights and Sunday lunches.
Final Capstone Presentation Christensen Ale HouseTracy Zwijacz
The Christensen Ale House business plan outlines the vision for a new restaurant in Sturgeon Bay, Wisconsin. The restaurant will have a casual-to-fine dining experience focusing on wood-fired grilling of local, sustainable meats and seafood. It will seat up to 72 guests in the dining area and bar. The owners aim to completely satisfy guests with tradition, innovation and excellence. The target market includes locals aged 21-65 as well as tourists visiting Door County.
Brian Annapolen is an experienced executive chef with over 25 years of experience. He comes from a family with a long history in the culinary arts. Annapolen has worked in many acclaimed restaurants and is now the executive chef at The Original Fish Market Restaurant, where he changes the menu daily based on the freshest available seafood and seasonal ingredients. Under his leadership, the restaurant has received positive reviews for its high quality seafood dishes and emphasis on local and sustainable ingredients.
This document highlights signature food items from restaurants in Jacksonville, Florida. It includes house-cured meats from 13 Gypsies restaurant, oysters served at Restaurant Orsay that change nightly, and beef tripe included in pho soup from Pho, A Noodle Bar. The document also mentions cheese boards from Taverna, goat cheese from Glades Ridge Goat Dairy, cheese curds from Hoptinger Bier Garden, and homemade ricotta toast from Café Nola at MOCA Jacksonville.
This document summarizes two articles about restaurants in Bangalore, India.
The first article describes Shivaji Military Hotel, an 80-year-old establishment serving Maratha cuisine. The hotel has been run by the Rao brothers for decades, maintaining simple, authentic dishes. Their most popular dish is the donne biryani, cooked over charcoal.
The second article profiles Queens, a tiny 40-year-old restaurant known for homestyle North Indian food. It was started by Mrs. Soneelam Chodha who wanted to share her love of cooking. The restaurant maintains its ethnic decor and strictly sticks to its menu of dishes like methi chicken and sarson da saag.
Creole Cajun Bistro in Chandler serves authentic Cajun cuisine from Louisiana. The restaurant was opened by Chef Eric Rachal, who grew up cooking Cajun dishes in his grandmother's kitchen in New Orleans. Rachal makes everything from scratch, including homemade Louisiana hot sauce and Cajun spice mix. Signature dishes include gumbo, étouffée stew, and barbeque shrimp sautéed in a butter and spice sauce. The large portions and laid-back atmosphere help create a welcoming environment that transports customers to the bayou.
This summary provides the key details from the document in 3 sentences:
The document contains announcements and special offers from various restaurants in South Africa, including winter specials, tasting menus, and events. It provides contact details for the restaurants and descriptions of their specials, such as discounted prices on specific dishes or drink pairings. The specials are intended to attract customers during the winter months and occasional events.
San Antonio is certainly a city known for its authentic Tex-Mex cuisine and excellent steakhouses. The area’s rich German heritage mean there”s good beirgartens and deli’s, and new chefs has brought other influences and cuisine. Here’s our favorites.
Originally published in 2013 ... Harrisburg and the Susquehanna River are intertwined and anyone who lives or works in the city knows this well. No business in the capitol is more aware of this symbiotic nature than Char’s at Tracy Mansion—the only city restaurant situated on the banks of the river."
Mrs. Wilkes' Dining Room in Savannah, Georgia has offered family-style Southern meals since 1943. It began as a boardinghouse restaurant run by L.H. and Sema Wilkes. For nearly seven decades, Sema rang a bell and said grace before meals. Currently, Ryon Thompson, a great-grandson of the original owners, manages the restaurant to preserve the family atmosphere and tradition of sharing meals with strangers who become friends. The food is classic Southern cooking prepared by long-time staff using time-honored recipes.
This document provides information about the various dining options available at the Kimpton Seafire Resort + Spa in the Caribbean. It describes the main restaurant, Ave, which offers Mediterranean and local cuisine with beautiful ocean views. It also mentions a smaller restaurant-within-a-restaurant called Avecita that focuses on Spanish tasting menus. Additionally, it outlines the poolside bar, beach cantina called Coccoloba serving Mexican-inspired food, a grab-and-go spot called The Pantry, and emphasizes the resort's focus on fresh local cuisine and having dining options for all occasions.
This document summarizes the work experience of Mitchell Kuga, a journalist and editor. It outlines his roles as a freelance journalist writing for various publications, an associate editor for Next Magazine where he wrote and edited content, an editor for SALT newspaper focusing on food and pain stories, and other editorial roles. It also lists his education from Syracuse University and provides a brief bio. The document is Mitchell Kuga's resume, highlighting his career in journalism, writing, and editing.
The document summarizes the author's visit to Willow Brook Farm Shop near Helpston, where he found an impressive selection of high quality local meats, vegetables, and homemade goods. The proprietor Rosemary Morton runs the shop with a professional but casual approach. While the economic downturn has impacted customer buying habits somewhat, the farm shop remains busy due to its reliable quality and value. The author concludes the shop is worth visiting for its fresh local products and relaxed atmosphere.
1. From gourmet catering
to Creo le cooking
and sushi,
Shaker chefs do it all
By Felicity Hill
Winter is a season filled with friends, family, food and fun. From
Thanksgiving through Valentine's Day, whether you're celebrating with one
or one hundred, eating out or staying home, culinary delights are a key ingre-dient
of the festivities. And when the taste of turkey and other seasonal
staples starts to wear thin, three Shaker eateries-Matsu, Chez Mozell and
Faiimount Circle Gourmet-have just the antidote, offering flavorful alter-natives
that both treat the tastebuds and help harried hosts.
The Matsu Japanese Restaurant on Chagrin Boulevard near
Warrensville, wheri seafood is a mainstay of the menu, is a far cry from
midwestern winter fare. While Chef Scott Kim is from Korea, his culinary
background is in Japanese cooking, and this expertise has earned him seven-teen
years in the restaurant business. He laughs, noting that most Japanese
restaurants are Korean-owned and says the two cultures are actually very
alike. "7e use similar ingredients and have a similar concept in cooking and
etiquette. It's a very close culture despite the historical enmity. My father
almost speaks betterJapanese than he does Korean," he says.
Scoit moved frorrrKorea to Ohio seventeen years ago to attend Ashland
Universiry. He met his wife, Brenda, a native Ohioan, when they worked
together at a restaurant in Mansfield, and the trl/o now have a twenty-one-month-
old daughter. Brenda has worked in the business for sixteen years.
As well as doting on their first child, the couple also delights in Matsu, their
first restaurant.
The first thing the Kims did was completely redecorate the premises'
which had been a Chi.tese restaurant. "Scott had a decor in mind for years,"
Brenda says. "He wanted a clean-cut
sryle with no carpets and lovely
wooden floors. Behind the scenes
everything is fresh, clean and modern,
too. Not only the dining room, but
the kitchen is new, too-everything
we've touched." The menu comple-ments
the inviting decor, with fresh
seafood served in anaffay ofdishes
with special finishing touches.
"Our dishes are prepared fried,
stir-fried, grilled, oven-baked, sushi.
continued on page l4
Felicity Hill is the asistant editor
y' Shaker Magazine.
45h
Brenda and Scott Kim are co-owners of
Matsu Restaurant on Chagrin Boulevard.
1 2 Shaker Magazine ' November/December 2002
2. f, rhhes enses
A meal at Matsu might include a sushisam-ple
accompanied by Hiyashi Soba (buckwheat
noodles), a pot of Nabe Udon (seafood, veg-etables
and noodles in a broth) and sake.
Shaker Magazine. November/December 2002 13
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14 Shaker Magazine' November/December 2002
Our signature dishes are seafood, but we
also have steak, chicken, vegetable dishes
and tofu," Scott says. "We're very busy
after the holidays. People do like to get
away from the urkey."
Brenda says every week there is a set
menu with weekly features, plus a lunch
buffet on weekdays. The restaurant also
offers special appetizers and wines. The
sushi bar, as would be expected, is exten-sive,
but there are a lot ofalternatives to
suit everyone, from pork dumplings,
lobster salad and simmered lamb shank
(cooked in a clay pot) to tofu nakisoba
(a vegetarian noodle dish). Imported
")ur signature dishes are
seafood, but we also have
steak, chicken, vegetable
dtshes and tofn,"
says Matsu's Scott Kim.
Japanese desserts, dessert drinks and
coffee round off the meal.
As well as eating in, the Kims offer a
take-out service and also use a delivery
service, Cafe on the Go. Party trays are
also available. "Service is very important
to us," Scott says. "7e don't try too hard
to be something we're not. 7e are a hip
restaurant, but we aiso just want to be
part ofthe neighborhood. Everyone is
welcome." The "everyone" includes
children, for the restaurant also prepares
children's dishes, and high chairs are
available.
A different kind of cooking is avail-able
at Chez Mozell, a new restaurant on
Van Aken Boulevard occupying the for-mer
Geppetto's site. Described by owner
Mozell Devereaux as "a little bit of New
Orleans in Shaker Heights," the restau-rant
has both sugar and spice, with its
Creole and Cajun dishes and top-selling
cheesecakes.
Mozell says she puts the "Mozell
Mojo" (her special mix of spices) in ali
her dishes and everything is made from
scratch. As for her special blend, she
says, "We can pump up the heat, but
with softer dishes, we don't put as much
in."
It was her grandmothert cooking in
Louisiana that inspired Mozell's career
ambitions. "I was an only child, but had
lots of cousins. Our grandmother didnt
want us in her kitchen, so I hid in the
4. pantry and used to listen to her hum.
Eventually she let me out and taught me
how to cook. 7e would make all kinds
of things. Everyone knows how to make
crawfish pie in Louisiana, but mine was
extra-special. "
The specialty at Chez Mozell is
Creole cooking, although this chef will
try her hand at anything. "Creole is
softet fancier, has a French flair and is
At Chez Mozell, freshness is a
priority "lt hasn't been sitting
in a kettle all day We put
fresh seafood in your gumbo
while yorJ're waitrng.
It's worth the wait."
not quite as spicy as Cajun," she
explains. "Cajun cooking has more pot
food, such as gumbo and smothered
dishes. ife do both."
Mozell stresses that freshness is a
priority. "It hasni been sitting in a kettle
all day. 7e put fresh seafood in your
On the table at Chez Mozell are (clockwise from left) a seafood gumbo,
a slice of German chocolate cheesecake with a matching martini, a bucket
of crawfish, sides of Maw Maw Slaw and sweet potato and a plate of
Mozell-B-Que ribs.
gumbo while you're waiting. Itt worth
the wait."
As well as gumbo, other New
Orleans dishes on the menu include
buckets of crawfish, catfish or shrimp
or "7angs and Thangs" as appetizers,
chicken breast stuffed with Andouille
sausage (Mozell won a culinary school
prize with this recipe), jambalaya and
vegetable side dishes such as eggplant
steaks, whole roasted sweet potatoes,
Creolized grits, black-eyed peas, Real
Potato Salad and Maw Maw Slaw
(cabbage, greens and onions in a Creole
sauce). Sandwiches and burgers with
a Louisiana flair are also served.
The people who help Mozell put
her "Mojo" into everything are her son,
Cory, twenty-three, and daughter,
Jordana, eighteen. "Itt a family busi-ness,"
she says. "I love this business. I
love to cook. I love to create. I am very
happy with what I do. I did this for my
children-many people leave [their
children] things or dont give them any
Mozell Devereaux opened her Creole
restaurant last spring.
direction. I am teaching my children
entrepreneurship, that they can run a
business. 7e're always together."
The restaurant boasrirn expansive.
well-stocked bar, and manager Marvin
"BJ" Harris mixes martinis specially made
to match Mozellt cheesecakes.
"My cheesecakes are to die for; we
can't keep any in the case," she says. "I
Shaker Magazine' November/December 2002 15
5. sell twenty to thirty cheesecakes in a week'
Just cheesecakes." The blackberry cheesecake
is paired with a Noir et Blanc martini, the
lemon meringue cheesecake has a Lemon
Drop martini counterpart, and the German
chocolate cheesecake comes with a martini
known as the Chocolate Forepiay. "Just the
making of the martini is an experience," she
laughs. -
As well as the restaurant, which is both :
dine-in and carry-out, Mozell also owns
Madame Sucrer'ie Gourmet Catering, which
she began in 1994. Mozell says she specializes
in all types ofcooking and has catered for a lot
of Shaker residents, including the requisite
Thanksgiving menu.
"I'11 cook the turkey; I'11 cook anything,"
she says. "I don't want to be stereotyped into
one kind ofcooking. A good chefcan cook
phyllo pastry,
^ I'11 cook whatever a customer wants."
"nythittg.
Md just as important as the food, whether catering at her restaurant or
private ho-es, is getting to know her customers. "Most.of the people who come to Chez
Mozell are friends"or fr[nds of friends," she says. "People say you should expand and get
bigger, but I like to keep it small and intimate. Ve're very personal here. Ve shake every-_
..
bo"iys hand, and I try very hard to talk to all my guests. Youlan taste the love in my food."
For Sue Sherwin,
"
M.r... resident for fifteen years, her Fairmount Circle Gourmet
store is "the place to come to when you want something special'" And people. must be find-ing
it, for Sherwin says "business is ierrific. Since_ September I 1 , .we.have
really seen business
inir."r. as people are staying home more. Here they can buy crabcakes, lasagna and a ten-dollar
bonli of wine for take-out. .What the customer wanrs drives us."
For owner Sue Sherwin,
location is an imPortant
ingredient.
16 Shaker Magazine' November/December 2002
6. -
lll;t
",:,,,':l&ili,rf
l
tr::!i:t:i::.t:,,,,.i'
t{/hat the customer wan-ts, and what Fairmount Circle Gourmet provides,
are fresh chef-created dishes as well as desserts, pastries, cheeses, wines and fine sun-dries
for at-home dining plus catered menus for iarger gatherings. The store also does
a brisk lunchdme business in made-to-order panini and other sandwiches, fresh salads
and soups. And when customers want to give some of their favorite fare to a friend, a
Fairmount Circle Gourmet gift basket is just the ticket.
Dont have time to stuff mushrooms? The store publishes seasonal entertaining
guides and will help hosts and hostesses create entire menus or just add a few comple-mentary
creations to their own. Customers may order such delectable-sounding
Fresh foods and specialty
sundries entice shoppers at
Fairmount C ircle Gourmet.
dishes as Bingham Hill Cherry Fritters
and Japanese Shrimp Toasts with Lemon
Scented Passionfruit Glaze (from a hot
hors d'oeuvre menu) or Roasted X/hole
Bone Breast of Ti-rrkey with Vhite
Truffle Honey Glaze (From a winter
menu). Corporate catering, with items
such as sandwich boxes containing veggie
wraps or a turkey-Swiss pinwheei on sun-dried
tomato flatbread, is also available.
Typical fare at the take-out counter
includes entrees such as Ti.rscan pizza or
ravioli, Scotch salmon cakes with dill
cream sauce, beefbourguignon and
angelhair pasta nests and side dishes such
as golden beets with purple onion and
orange vinaigrette, herb scalloped pota-toes
and "rustic tarts." A variew of
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Shaker Magazine. November/December 2002 17
7. Fairmount Circle Gourmet Chef
Ned Grieg creates the daily dishes.
desserts, from cupcakes to glazed fruit
tarts, please those with a sweet tooth.
The creative menus are a result of
the talents of chef Ned Grieg and John
Saile, director of sales and marketing,
whom Sherwin brought on board as soon
as she secured a location for her brain-child.
Occupying the site of the former
Shaker Deli, which had been a long-time
tenant, she jumped at the chance when
the space became available. "I called the
landlord immediately. This is the best
location in Shaker Heights, which is key
for a brand new business."
Fairmount Circle Gourmet is the
perfect place to showcase Griegt talents.
A native of Maine, Grieg specializes in
seafood, as can be seen in his lobster
bisque. He previously was executive
chef and proprietor of Fabulous Feasts
Carering. after training at restauranrs in
Europe and New York, and has taught
at two cooking schools, including the
Loretta Paganini School of Cooking.
Saile has a long history of high-level
catering: He directed food service opera-tions
at the U. S. House of Represen-
School Options for 2003
for age 2 through grade 8
the og
Teaching Jewish children to think, care and question
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Shaker Heights .- Our Home, Our Friends,
g{at/U/ olhrtrcr,
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Knowledgeable
Professional.- Experienced
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Kay Shea with her
Shaker families - Kathleen, Colleen, Erin,
Sarah, Moira and Shea
216-999-2072
My career as a minister and activist began in the 1960s. I have since worked
with world leaders for justice on international issues. I am also proud ofmy
children. Today, I have more ideas for my future than I probably have time. I
would like to write a book, spend more time with my sister, and see my grand-children
grow up to see their mother and aunt run for President.
The Reu. Joan Broun Campbell, 70, Director of Religion at
The Chautauqua Institution, on successful aging.
216.621.720I Yisit www.benrose.orgfor aninteruiew!
Shaker Magazine. November/December 2002 19
8. Social, Emotional
& Coqnitive
t^rteveloPment
r Full & Half-Day Preschool
" Full & Half-Day Kindergarten
* Year-Round Program
* Caring, Experienced Teachers
' Safe, Child-Friendly
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* Small Class Sizes
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& Snacks Provided
For mo.e .nfornatior. cal
Director Sue Weaver, M.S.S.A.,L.l.SW.
at (216) 320 8489.
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22201 Fairmount Blvd.,i
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Early Chlldhood Cerrte r
Estdblished in 1922
Shaker HeiEhts, Ohto 44118 * ryvvry. idneqrlych jld hoodcenter.org
20 Shaker Magazine' November/December 2002
tatives in Vashington, D. C., and while
there, created menus for two Presidents
as well as for foreign dignitaries. Prior to
that, he founded Hecks Restaurants and
Catering in Cleveland, which he rejoined
after returning here in 1998.
The three, along with their staff of
nine, are enjoying their success and being
part of Fairmount Circle. "This is a
wonderful neighborhood communiry"
says Sherwin. "7e get to know people,
know their names, what they like to eat,
we hear about their kids. Theyve been
good to us."
Thether they crave soup or fish or
a spicy jambalaya, residents who want to
chase away the winter blues will find
much to tempt their palates right here in
Shaker Heights. &
tazzin' Up the Menu
Both Chez Mozell and Matsu
offer live entertainment. Chez
Mozell hosts a jazz band every
Thursday and Friday night,
while Matsu offers live music
every Wednesday, which is also
sake-tasting night (five differ-ent
cold sakes are offered).
Chez Mozell
20156 Van Aken Blvd.
751 -6900
Hours: 11 a.m. - 10 p.m. M-Th;
11 a.m. - midnight F & Sat;
noon - 11 p.m. Sun.
Matsu Japanese Restaurant
20126 Chagrin Blvd.
7 67 -1111
Hours: 11:30 a.m. - 2 p.m., 5 -
10 p.m. M-Th; 11:30 a.m. - 2
p.m., 5 - 11 p.m. F; 5 - 11 p.m.
Sat;4-9p.m.Sun.
www. M atsu Resta u r a nt. co m
Fairmount Circle Gourmet
2069 Fairmount Blvd.
371 -5058
Hours: B:30 a.m. -7 p.m. M-F;9
a.m. - 6 p.m. Sat. Closed Sun.
www. F a i r mo u ntCi r cl eG o u r m et. co m