Relaxed casualness at Teak Neighborhood GrillTraveler Foodie
The diner and their companion visited Teak Neighborhood Grill and were seated on the patio after a 10 minute wait with no acknowledgment from staff. When they finally received menus and drink orders another 15-20 minutes passed. Their appetizer order of wings was said to take 45 minutes to cook but arrived in 15 minutes with a watery sauce. The entrees were adequately prepared though the asparagus and potatoes sides. Though the food and atmosphere were still enjoyable, the poor service left the diner wondering if it was an off night for the restaurant.
Exotic discoveries at Bosphorous Turkish Cuisine Restaurant in Winter ParkTraveler Foodie
Bosphorous Turkish Cuisine Restaurant in Winter Park offers an exotic dining experience. Sitting at the sidewalk tables allows customers to feel like they are in Turkey as they spend hours enjoying large portions of flavorful food and drinks. The dining room provides an intimate space decorated with warm colors, booths, and wood. The menu includes Turkish cuisine favorites like hummus, babaganoush, and lamb shank served with rice. Customers can relax and slow down their busy lives by savoring the flavors and textures of meals at Bosphorous.
This document provides information about different types of food, including meats, seafood, vegetables and fruits. It also discusses how food is cooked using methods like boiling, steaming, frying and roasting. Additionally, it defines common dishes that make up a meal like appetizers, main courses and desserts. Finally, the document includes a glossary that defines various food and dining related terminology.
This document provides an introduction and overview for a cookbook titled "Heart to Table: A Year of Cooking for the People I Love" by Megan O'Block. The introduction describes how the author grew up in an Italian-American family and learned to host dinner parties to entertain her husband's colleagues. The cookbook contains seasonal menus and recipes for hosting gatherings. Tips are provided on preparation, table settings, music, and making guests feel comfortable. The goal is to show that entertaining can be easy and enjoyable with proper organization.
1. The document lists the top 5 ethnic restaurants in Laval and provides details about each one, including cuisine type, special dishes, atmosphere, and personal experiences.
2. Restaurant #1 serves authentic Italian cuisine in a warm decor with a BYOW policy and focuses on grilled items as well as pastas and pizzas.
3. Restaurant #2 is an Indian restaurant known for its tandoori dishes and variety of vegetarian and non-vegetarian options, and also provides catering; though small, it has many takeout and delivery orders.
4. Restaurant #3 is the only authentic Portuguese restaurant, specializing in seafood, grill, and fish, with a romantic atmosphere and
http://www.traveloriental.com/ Tour & Travel operator in Vietnam - Plan your next trip, holidays or vacations to Vietnam with Travel Orienal and get customized tourist packages at the most affordable price.
The document provides instructions for booking a cook to prepare meals at a villa. It details that the cook will go grocery shopping, present receipts upon arrival, prepare the meal in the kitchen, clean as they cook, and do dishes depending on the service level booked. It concludes by noting they can accommodate one-time meal requests.
Chef Bradford Heap took over the space formerly occupied by the beloved local restaurant Tom's Tavern. He renovated the space using many salvaged and recycled materials from the original building. Heap also incorporated memories of Tom's Tavern into the new restaurant, Salt, through design elements and by continuing the tradition of Tom's Tavern burger. Salt focuses on using ingredients sourced locally from farms in Colorado whenever possible. The restaurant has become a new neighborhood favorite while maintaining connections to the history of the original Tom's Tavern.
Relaxed casualness at Teak Neighborhood GrillTraveler Foodie
The diner and their companion visited Teak Neighborhood Grill and were seated on the patio after a 10 minute wait with no acknowledgment from staff. When they finally received menus and drink orders another 15-20 minutes passed. Their appetizer order of wings was said to take 45 minutes to cook but arrived in 15 minutes with a watery sauce. The entrees were adequately prepared though the asparagus and potatoes sides. Though the food and atmosphere were still enjoyable, the poor service left the diner wondering if it was an off night for the restaurant.
Exotic discoveries at Bosphorous Turkish Cuisine Restaurant in Winter ParkTraveler Foodie
Bosphorous Turkish Cuisine Restaurant in Winter Park offers an exotic dining experience. Sitting at the sidewalk tables allows customers to feel like they are in Turkey as they spend hours enjoying large portions of flavorful food and drinks. The dining room provides an intimate space decorated with warm colors, booths, and wood. The menu includes Turkish cuisine favorites like hummus, babaganoush, and lamb shank served with rice. Customers can relax and slow down their busy lives by savoring the flavors and textures of meals at Bosphorous.
This document provides information about different types of food, including meats, seafood, vegetables and fruits. It also discusses how food is cooked using methods like boiling, steaming, frying and roasting. Additionally, it defines common dishes that make up a meal like appetizers, main courses and desserts. Finally, the document includes a glossary that defines various food and dining related terminology.
This document provides an introduction and overview for a cookbook titled "Heart to Table: A Year of Cooking for the People I Love" by Megan O'Block. The introduction describes how the author grew up in an Italian-American family and learned to host dinner parties to entertain her husband's colleagues. The cookbook contains seasonal menus and recipes for hosting gatherings. Tips are provided on preparation, table settings, music, and making guests feel comfortable. The goal is to show that entertaining can be easy and enjoyable with proper organization.
1. The document lists the top 5 ethnic restaurants in Laval and provides details about each one, including cuisine type, special dishes, atmosphere, and personal experiences.
2. Restaurant #1 serves authentic Italian cuisine in a warm decor with a BYOW policy and focuses on grilled items as well as pastas and pizzas.
3. Restaurant #2 is an Indian restaurant known for its tandoori dishes and variety of vegetarian and non-vegetarian options, and also provides catering; though small, it has many takeout and delivery orders.
4. Restaurant #3 is the only authentic Portuguese restaurant, specializing in seafood, grill, and fish, with a romantic atmosphere and
http://www.traveloriental.com/ Tour & Travel operator in Vietnam - Plan your next trip, holidays or vacations to Vietnam with Travel Orienal and get customized tourist packages at the most affordable price.
The document provides instructions for booking a cook to prepare meals at a villa. It details that the cook will go grocery shopping, present receipts upon arrival, prepare the meal in the kitchen, clean as they cook, and do dishes depending on the service level booked. It concludes by noting they can accommodate one-time meal requests.
Chef Bradford Heap took over the space formerly occupied by the beloved local restaurant Tom's Tavern. He renovated the space using many salvaged and recycled materials from the original building. Heap also incorporated memories of Tom's Tavern into the new restaurant, Salt, through design elements and by continuing the tradition of Tom's Tavern burger. Salt focuses on using ingredients sourced locally from farms in Colorado whenever possible. The restaurant has become a new neighborhood favorite while maintaining connections to the history of the original Tom's Tavern.
This document is the preface and introduction to Miss Leslie's book "Directions for Cookery, in its Various Branches". It outlines the success of her previous work and her goal to provide a comprehensive manual of American cookery using ingredients available in the US. It details the importance of accurate measurements and provides conversions for common units of measurement used in cooking. Finally, it provides a general outline of the contents covered in the book, including soups, meats, vegetables, baked goods, and more.
Best of dynami in Atlanta (What's New!)guestce8dd641
This document provides recommendations for the best restaurants, bars, and attractions in Atlanta, Georgia. It lists the top Italian restaurant as Il Mulino New York, and highlights Ormsby's as a new favorite pub. Additional recommendations include Holeman & Finch Public House for small plates, Tamarind Seed for Thai cuisine, and Woodfire Grill for Southern fine dining. It also provides information on special events at 200 Peachtree and daily deals and specials at various local establishments.
Peruvian cuisine has gained global recognition, with Peru being voted the world's leading culinary destination for five years. Traditional Peruvian dishes like lomo saltado, aji de gallina, and ceviche are popular, with ingredients like quinoa, maca, and various potatoes. Regional specialties also exist, such as adobe soup in Arequipa and banana leaf-cooked chicken in the jungle. The cuisine is a highlight of visiting Peru, with great restaurants throughout the country serving traditional fair alongside modern fusion dishes.
The author visits the Patchwork Quilt Country Inn in Indiana to learn country cooking skills. She helps prepare a meal for 70 people under the tutelage of the Inn's all-female kitchen staff. Though her hands strain from peeling potatoes and she grows tired, she enjoys learning to make dishes like sage dressing, escalloped pineapple, and soup from scratch. At the end of her kitchen stint, she proudly dines on the dishes she helped prepare, realizing she can make country comfort food herself.
The document appears to be a menu for a restaurant listing breakfast, lunch, dinner and dessert items and prices. Breakfast items include fruit salad, juices, croissants, tea, coffee, wine and water priced between $1 to $3.50. Lunch and dinner includes soups, pastas, seafood, chicken and burgers priced between $3.50 to $5. Desserts such as ice cream, cakes and pies are priced between $2.50 to $4.
The document provides descriptions of 19 different dishes from around the world that represent continental cuisine. It discusses key characteristics of continental cuisine, such as liberal use of fresh herbs, minimal spicy flavors, and cooking methods like baking, grilling, and braising. For each dish, it provides the ingredients and cooking method, and recommends wine pairings to enhance the flavors.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
The document is a collection of seafood recipes that are indexed by type of seafood including categories for crabs, fish, scallops, shrimp, and others. It provides links to various recipes for preparations of different seafood items, including crab cakes, poached salmon, paella, and more. The page serves as an overview and index for a larger collection of seafood recipes available on the site.
The Mango Tree restaurant in Bangkok seeks to create an authentic Thai dining atmosphere for customers enjoying Thai cuisine. It is located in a traditional Thai house converted into a restaurant, with small rooms and an outdoor courtyard area with live Thai music. The interior decor and music enhance the dining experience without being intrusive. The restaurant also maintains high quality food and excellent service, ensuring customers feel comfortable and want to return. Dishes like larb gai, whole red snapper, and fried shrimp with pepper and garlic are prepared well using quality ingredients. Both the authentic atmosphere and great food make dining at Mango Tree a pleasant and relaxing experience.
Interesting facts about Angel Number 101 (one hundred one)ogundiji samson
Angel Number 934
Angel Number 934
Angel Number 934-Meanings and Symbolism
Angel number 934 : Angels are an important part of the life of every person because it plays a very important role in this universe. Angels work for God. Angels controlled the system of this universe. Every angel has its own work. Angels cannot take any step and play role in your life without the orders of God.
This document provides the menu for a Cajun restaurant. It lists various Cajun dishes including fried platters, etouffee dinners, boiled dinners, creole dishes, jambalaya, and steaks/ribs. All entrees are served with a house salad, French bread, and choice of potato or vegetables. The menu also includes retail items, a glossary explaining Cajun culinary terms, and a quiz about Cajun culture.
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."
As wonderful as an expensive dinner at a five-star restaurant can be, nothing says romance like a home-cooked meal. And a romantic evening is surprisingly simple to achieve, suitable even for those whose only culinary experience is microwaving a frozen pizza.
The document provides an index and collection of sauce and marinade recipes. It includes indexes and collections for alfredo sauces, marinades, pesto, potsticker dipping sauces, and more. Specifically, it shares collections of chicken marinade recipes including honey mustard marinade, lemon marinade, and red wine marinade. It also shares a collection of diverse marinade recipes including brandied marinade for chicken, garlic honey marinade for chicken, and marinade for chicken and pork.
This document contains menus for vegetarian and animal protein meals throughout the year. The fall vegetarian menu includes a French lentil soup, flourless sprouted wheat bread, and an apple, pecan, and feta salad. The winter animal protein menu features pan-seared pork chops, rosemary roasted potatoes, quick fresh sauerkraut, and sautéed Brussels sprouts. The spring vegetarian menu consists of Szechwan tempeh, Ayurvedic lemon millet, and shaved asparagus salad. The summer animal protein menu includes salmon with morel vinaigrette, basil pesto, pesto quinoa salad, and blanched broccoli. Each menu item lists the recipe
Bangkok City is a new Thai restaurant that recently opened in Pelham, New Hampshire. It is owned and operated by Head Chef Artie Leeraternpong. The restaurant offers appetizers, soups, salads, noodle dishes, rice dishes, curry dishes and American dishes with a Thai twist. It has both a dining area and bar area, which serves wines, beers and cocktails. The dining area can seat up to 29 people. The restaurant aims to make customers feel warm and welcome through its traditional Thai and futuristic decor designed by Cristian Vargas. Popular menu items include appetizers like samosas and entrees like red snapper and pineapple fried rice, which are all reasonably priced under $
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.
The document discusses several traditional Portuguese dishes including Port wine from the Douro region, chicken soup believed to have medicinal properties, Portuguese stew made of various meats, vegetables and sausages, sardines grilled which originated in Lisbon, and rice pudding made from rice cooked in milk and flavored with spices.
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 provides guidance on creating a dynamic presentation. It begins by explaining the development stage, where the presenter should determine the purpose, objectives, and intended audience takeaways. Next, it covers understanding the audience's backgrounds to engage them. It recommends outlining the content first before the creative stage. This involves using variety like graphics, pictures, colors, animations and videos to avoid boredom. The execution stage suggests encouraging audience interaction through questions, debates, surveys and scenarios. Finally, the conclusion involves recapping main ideas, objectives, discussing takeaways and fielding questions.
Opportunities and Challenges for Running Scientific Workflows on the Cloud lyingcom
This document discusses opportunities and challenges for running scientific workflows on cloud computing platforms. It begins by introducing cloud computing and scientific workflows. It then describes three main opportunities: 1) increased scale to address larger problems, 2) on-demand resource allocation for improved efficiency, and 3) more flexibility to optimize performance and cost. Several challenges are also outlined, including architectural integration issues, data management difficulties, and the need for cloud-compatible workflow languages and services. The document concludes by proposing research directions to address these challenges and better support scientific workflows in cloud environments.
This document is the preface and introduction to Miss Leslie's book "Directions for Cookery, in its Various Branches". It outlines the success of her previous work and her goal to provide a comprehensive manual of American cookery using ingredients available in the US. It details the importance of accurate measurements and provides conversions for common units of measurement used in cooking. Finally, it provides a general outline of the contents covered in the book, including soups, meats, vegetables, baked goods, and more.
Best of dynami in Atlanta (What's New!)guestce8dd641
This document provides recommendations for the best restaurants, bars, and attractions in Atlanta, Georgia. It lists the top Italian restaurant as Il Mulino New York, and highlights Ormsby's as a new favorite pub. Additional recommendations include Holeman & Finch Public House for small plates, Tamarind Seed for Thai cuisine, and Woodfire Grill for Southern fine dining. It also provides information on special events at 200 Peachtree and daily deals and specials at various local establishments.
Peruvian cuisine has gained global recognition, with Peru being voted the world's leading culinary destination for five years. Traditional Peruvian dishes like lomo saltado, aji de gallina, and ceviche are popular, with ingredients like quinoa, maca, and various potatoes. Regional specialties also exist, such as adobe soup in Arequipa and banana leaf-cooked chicken in the jungle. The cuisine is a highlight of visiting Peru, with great restaurants throughout the country serving traditional fair alongside modern fusion dishes.
The author visits the Patchwork Quilt Country Inn in Indiana to learn country cooking skills. She helps prepare a meal for 70 people under the tutelage of the Inn's all-female kitchen staff. Though her hands strain from peeling potatoes and she grows tired, she enjoys learning to make dishes like sage dressing, escalloped pineapple, and soup from scratch. At the end of her kitchen stint, she proudly dines on the dishes she helped prepare, realizing she can make country comfort food herself.
The document appears to be a menu for a restaurant listing breakfast, lunch, dinner and dessert items and prices. Breakfast items include fruit salad, juices, croissants, tea, coffee, wine and water priced between $1 to $3.50. Lunch and dinner includes soups, pastas, seafood, chicken and burgers priced between $3.50 to $5. Desserts such as ice cream, cakes and pies are priced between $2.50 to $4.
The document provides descriptions of 19 different dishes from around the world that represent continental cuisine. It discusses key characteristics of continental cuisine, such as liberal use of fresh herbs, minimal spicy flavors, and cooking methods like baking, grilling, and braising. For each dish, it provides the ingredients and cooking method, and recommends wine pairings to enhance the flavors.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
The document is a collection of seafood recipes that are indexed by type of seafood including categories for crabs, fish, scallops, shrimp, and others. It provides links to various recipes for preparations of different seafood items, including crab cakes, poached salmon, paella, and more. The page serves as an overview and index for a larger collection of seafood recipes available on the site.
The Mango Tree restaurant in Bangkok seeks to create an authentic Thai dining atmosphere for customers enjoying Thai cuisine. It is located in a traditional Thai house converted into a restaurant, with small rooms and an outdoor courtyard area with live Thai music. The interior decor and music enhance the dining experience without being intrusive. The restaurant also maintains high quality food and excellent service, ensuring customers feel comfortable and want to return. Dishes like larb gai, whole red snapper, and fried shrimp with pepper and garlic are prepared well using quality ingredients. Both the authentic atmosphere and great food make dining at Mango Tree a pleasant and relaxing experience.
Interesting facts about Angel Number 101 (one hundred one)ogundiji samson
Angel Number 934
Angel Number 934
Angel Number 934-Meanings and Symbolism
Angel number 934 : Angels are an important part of the life of every person because it plays a very important role in this universe. Angels work for God. Angels controlled the system of this universe. Every angel has its own work. Angels cannot take any step and play role in your life without the orders of God.
This document provides the menu for a Cajun restaurant. It lists various Cajun dishes including fried platters, etouffee dinners, boiled dinners, creole dishes, jambalaya, and steaks/ribs. All entrees are served with a house salad, French bread, and choice of potato or vegetables. The menu also includes retail items, a glossary explaining Cajun culinary terms, and a quiz about Cajun culture.
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."
As wonderful as an expensive dinner at a five-star restaurant can be, nothing says romance like a home-cooked meal. And a romantic evening is surprisingly simple to achieve, suitable even for those whose only culinary experience is microwaving a frozen pizza.
The document provides an index and collection of sauce and marinade recipes. It includes indexes and collections for alfredo sauces, marinades, pesto, potsticker dipping sauces, and more. Specifically, it shares collections of chicken marinade recipes including honey mustard marinade, lemon marinade, and red wine marinade. It also shares a collection of diverse marinade recipes including brandied marinade for chicken, garlic honey marinade for chicken, and marinade for chicken and pork.
This document contains menus for vegetarian and animal protein meals throughout the year. The fall vegetarian menu includes a French lentil soup, flourless sprouted wheat bread, and an apple, pecan, and feta salad. The winter animal protein menu features pan-seared pork chops, rosemary roasted potatoes, quick fresh sauerkraut, and sautéed Brussels sprouts. The spring vegetarian menu consists of Szechwan tempeh, Ayurvedic lemon millet, and shaved asparagus salad. The summer animal protein menu includes salmon with morel vinaigrette, basil pesto, pesto quinoa salad, and blanched broccoli. Each menu item lists the recipe
Bangkok City is a new Thai restaurant that recently opened in Pelham, New Hampshire. It is owned and operated by Head Chef Artie Leeraternpong. The restaurant offers appetizers, soups, salads, noodle dishes, rice dishes, curry dishes and American dishes with a Thai twist. It has both a dining area and bar area, which serves wines, beers and cocktails. The dining area can seat up to 29 people. The restaurant aims to make customers feel warm and welcome through its traditional Thai and futuristic decor designed by Cristian Vargas. Popular menu items include appetizers like samosas and entrees like red snapper and pineapple fried rice, which are all reasonably priced under $
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.
The document discusses several traditional Portuguese dishes including Port wine from the Douro region, chicken soup believed to have medicinal properties, Portuguese stew made of various meats, vegetables and sausages, sardines grilled which originated in Lisbon, and rice pudding made from rice cooked in milk and flavored with spices.
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 provides guidance on creating a dynamic presentation. It begins by explaining the development stage, where the presenter should determine the purpose, objectives, and intended audience takeaways. Next, it covers understanding the audience's backgrounds to engage them. It recommends outlining the content first before the creative stage. This involves using variety like graphics, pictures, colors, animations and videos to avoid boredom. The execution stage suggests encouraging audience interaction through questions, debates, surveys and scenarios. Finally, the conclusion involves recapping main ideas, objectives, discussing takeaways and fielding questions.
Opportunities and Challenges for Running Scientific Workflows on the Cloud lyingcom
This document discusses opportunities and challenges for running scientific workflows on cloud computing platforms. It begins by introducing cloud computing and scientific workflows. It then describes three main opportunities: 1) increased scale to address larger problems, 2) on-demand resource allocation for improved efficiency, and 3) more flexibility to optimize performance and cost. Several challenges are also outlined, including architectural integration issues, data management difficulties, and the need for cloud-compatible workflow languages and services. The document concludes by proposing research directions to address these challenges and better support scientific workflows in cloud environments.
Este documento contiene los planes de guardia de los médicos anestesiólogos para los meses de octubre 2013 a mayo 2014, indicando el día, fecha y médico asignado a cada turno.
Pecha Kucha is a simple presentation format where presenters show 20 images, each for 20 seconds. This creates presentations that are 6 minutes and 40 seconds in length. The format forces presenters to be concise and keep their content and messages succinct.
Discover the central Asian nation of Azerbaijan in this easy-to-read summary of its international relations, economy, government, and people & culture.
MuseumShare - Museum Computer Network 2014, Dallas, November 22nd, #MCN2014 Ilaria D'Uva
MuseumShare is a shared platform for content-creation and social sharing, with a series on in-person activities to help make cultural heritage more engaging.
O documento discute propriedades coligativas como pressão de vapor, ponto de fusão, ponto de ebulição e pressão osmótica. Explica como a presença de um soluto afeta essas propriedades do solvente de acordo com a Lei de Raoult e fornece exemplos como a redução do ponto de congelamento da água do mar.
The document summarizes the author's experience dining at Emeril's Tchoup Chop restaurant in Orlando. Some key points:
- The author was impressed by the rich and flavorful Hibachi skirt steak.
- The menu featured sushi, robata grilled items like cauliflower and pork belly, and composed dishes including sesame ahi tuna and hibachi skirt steak.
- The new executive chef Ryan Vargas was praised for his elevated Hawaiian and Asian inspired cuisine drawing from his upbringing in Hawaii and training at the Culinary Institute of America.
T.L. Maxwell's Restaurant & Bar in Bakersfield, California is one of the city's top restaurants. The restaurant has a small dining room and reservations are recommended. Terry Maxwell, who owns the restaurant and serves on the city council, is still actively involved in both the front and back of the house. The food and service are excellent, with highlights being the baked potato soup, rack of lamb, and South African pudding malva dessert. T.L. Maxwell's offers a fine dining experience worth visiting.
T.L. Maxwell's Restaurant & Bar in Bakersfield, California is one of the city's top restaurants. The restaurant offers excellent, creative dishes made with high quality ingredients. Though the owner Terry Maxwell now serves on the city council, he remains actively involved in the kitchen and dining room. A meal at T.L. Maxwell's is a very satisfying experience, with highlights being the baked potato soup, rack of lamb, and South African pudding malva dessert. Excellent service further enhances the dining experience at this local gem.
The document summarizes a couple's Valentine's Day getaway to Hemingways Nairobi hotel. It describes their arrival and check-in, relaxing in their suite overlooking the Ngong Hills, enjoying spa treatments and meals including grilled pork chops for lunch and pan roasted lamb for dinner. It highlights the hotel's romantic Valentine's packages for couples and jazz brunch planned for Valentine's Day.
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.
Spot on consistency in exotics at mikado sushiTraveler Foodie
The document summarizes the author's recent experience at Mikado Sushi restaurant. They enjoyed exotic and fresh sushi items like Spanish mackerel or Aji sashimi. Other favorites included sea scallops and rock shrimp. The staff knew the author's preferences and prepared a tuna tartare before they ordered. Additional items like toro and various rolls satisfied their cravings. The staff provided personalized service that kept the author returning regularly to the "little place" for an epic dining experience.
Rustico is a family-owned Italian restaurant in Murrieta, California run by Chef Francesco Cusimano, his wife, and brother. Unlike chain restaurants that serve generic food, Rustico offers authentic Italian cuisine made from quality, local ingredients. The menu changes daily based on seasonal availability and Chef Francesco's specials. Customers praise Rustico's food and atmosphere, saying it serves some of the best Italian in the area.
Fun & Interesting Dishes from Around the WorldErik Halvorsen
This document introduces several iconic dishes from around the world that are worth trying when traveling, including masala dosa from Southern India, seafood paella from Spain, poutine from Canada, grilled octopus from Greece, and Thai larb salad. It explains that while some of the dishes may not look appetizing initially, they are actually delicious representatives of their home countries' cultures and cuisines. The document encourages travelers to experience foreign countries through their local foods in addition to tourist attractions.
This 1894 cookbook from Marion, Ohio contains recipes contributed by members of the First Presbyterian Church's Ladies' Aid Society. It includes menus, soups, breakfasts and dinners. The preface explains that the book contains tried and true recipes to help housekeepers answer the daily question of "What shall we eat?". It aims to provide economical and helpful options for cooking meals.
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.
The document provides a summary of four local restaurants reviewed by Gael Greene. At South Edison in Montauk, the black sea bass and lobster roll were highlights, as was the braised chicken leg. At Foody's Pizza-Grille in Water Mill, the pulled pork and house-made falafel were praised. Bay Burger in Sag Harbor impressed with its fish burger and superior hamburgers. However, La Maison Blanche on Shelter Island received some criticism for oversalted dishes and slow service.
Otahuna Luxury Lodge New Zealand situated at the head of a secluded valley on New Zealand’s South Island. http://www.otahuna.co.nz
Read about Otahuna Lodge in the July 2009 of the Cuisine Magazine
Travelerfoodie.wordpress.com the rise-of_mings_bistro_for_dim_sumTraveler Foodie
Ming's Bistro, a dim sum restaurant in Orlando, has improved their food, service, and atmosphere since first opening. While the initial experience was poor, a return visit showed fresher, tastier dim sum and more efficient service. Popular dishes like BBQ pork buns, shrimp dumplings, and roast duck were delicious. The restaurant has succeeded in addressing early issues and delivering higher quality dim sum.
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.
Cyprus Food - a Taste for the Natural and WildCyprus Tourism
The love of our cuisine, a passion for sharing - with Tonia Buxton. Cypriot cuisine whilst a gastronomic delight to eat, its styles and flavours, using quality fresh, local ingredients
are so very simple and delicious. Project co-funded by the European Regional Development Fund (ERDF)
Contributors: The Aphrodite Hills Intercontinental Resort, Pafos; The Elysium Beach Resort, Pafos; The Four Seasons Hotel, Lemesos; The Palm Beach Hotel and Bungalows, Larnaka ; Archontiko Papadopoulou restaurant, Kornos; Ta Piatakia restaurant, Lemesos ;Pirillos bakery, Larnaka
The author learns that ease, not ease, is important in cooking. While trying to film a cooking demonstration in Morocco, the author struggled with wind and crowds. However, local fishermen easily cooked delicious fish balls on their boat. This taught the author that stressless cooking comes from experience making a dish many times, not simplicity. The author provides recipes for fish koftas in tomato sauce and mackerel with pistachio salsa that capture the flavors but can be made with ease.
This document discusses recipes for vanilla cake and buttercream, as well as information about vanilla beans and extracts. It provides details on how Bourbon vanilla beans from Madagascar are considered the highest quality. It also includes a recipe for vegan laksa noodle soup and discusses party game ideas for a Wiggles-themed children's birthday party.
Emerils Orlando gets ready for new June Menu OfferingsTraveler Foodie
The document summarizes a visit to Emeril's Orlando restaurant to sample their new June menu. Some key points:
1) Emeril's Orlando has been open for 14 years, much longer than most Orlando restaurants, and still offers impeccable service and signature dishes inspired by Emeril Lagasse's cooking.
2) The author revisits Emeril's to relive childhood memories and sample dishes from the new June prix fixe menu, including BBQ shrimp, poached oysters, braised short ribs, and white chocolate cake.
3) The $30 three-course menu is described as a "steal" given the quality and portion sizes.
Similar to Honey and Co: A twist of hake | Cook residency | Life and style (20)
Emerils Orlando gets ready for new June Menu Offerings
Honey and Co: A twist of hake | Cook residency | Life and style
1. Honey and Co: A twist of hake | Cook residency | Life and
style
When you own a restaurant, the day always begins in pretty much the same way, but you never
know what it will bring and how it will end. That's our experience at Honey and Co, anyway. Day in,
day out, we are faced with unexpected problems that need solving quickly. And that's all part of the
fun.
My wife, Sarit Packer, and I always start our day checking out the fruit stand outside Warren Street
Tube station, which we pass on the short walk up to our tiny restaurant. If they are sweet, perfectly
ripe and at a good price, we might buy their entire supply of strawberries (depriving all the
commuters of strawberries for that day), or, as we have done most days over the summer, we'll pick
up a few of the flat white peaches and shove them in our bag to take home for dinner. The walk to
the restaurant may be short, but it is tinged with -what will happen today? A restaurant is a machine
with many moving parts - some mechanical, some human, all prone to accidents and glitches.
Honey and Co - Itamar Srulovich and Sarit Packer - make a quick hake in matbuha sauce
After more than two years of running Honey and Co, we know that our job is not only to solve all
these problems, but to do it in good cheer and with seeming ease. One day recently, we walked into
the kitchen to see our head chef, Yulka, shouting down the phone. She was yelling at our fish
delivery guy, who had mixed up our order with that of another restaurant. Instead of delivering 30
little sardines, he'd dropped off two enormous hakes. Their silvery eyes stared out at us from their
massive heads, mouths hanging open in vicious smiles, purple tongues resting on rows of pointy
teeth. Having sent Yulka's menu into disarray at the 11th hour, their nightmarish expressions
seemed apt. Despite how they look, however, hake is in fact a beautiful, firm-fleshed fish that makes
for a lovely, fresh main course - and these were prime specimens. Sarit and I exchanged a knowing
nod. "Let's keep them," we said to a still-angry Yulka, "we can have them on special, and it's a good
opportunity to teach Juice [one of our young chefs] how to fillet."
So I decided to cook a matbuha - a north African sauce (which means "cooked salad" in Arabic) made
with peppers and tomatoes, garlic and spice, all cooked down to a sticky, sweet and sour jam. On the
other side of the kitchen the fish were laid on a blue board, waiting for Juice to get to work. Two fish
quickly became four long fillets, which were then cut into portions. Only the tail ends were kept
aside - too thin and sinewy to serve to our customers, I decided they would make a wonderful dinner
for Sarit and I at home later on ("a perfect precursor to those white peaches," I thought).
As the matbuha bubbled away on the stove, its homely aroma filled the kitchen. It is a wonderful
condiment, and every time I make it I try to make much more than I need. Its flavour improves over
time, the spice, citrus and garlic merging and maturing. On this occasion, I had my heart set on
having some with the fish tails I'd set aside, but no such luck. Our impromptu matbuha hake sold out
just 30 minutes into the lunch service.
Meanwhile, the everyday bustle typical of our tiny restaurant continued. We busily picked leaves
from boxed mint plants; we tended to a boiling batch of freekeh (cracked wheat) on the hob; a
booking went missing and we suddenly had to find space for four extra heads; we ran out of tahini;
Juice cut himself filleting hake (clearly, the lesson was not succesful); I received an alarming energy
2. bill; a regular popped in to tell us that, having taken our book with her to Karachi, she had
successfully cooked a meal for herself from it each day during Ramadan; table 6 sent their
compliments on the hake; an experimental dessert turned out brilliantly ...
The day, like every day, was full of peaks and troughs. By the time we got home we were exhausted.
In our bag, we had the morning's white peaches and the accidental hake tails ... but none of that
matbuha sauce I'd been craving all along. Were we hungry? Yes! Did we feel like cooking? Not
really! So we worked up this cheat's matbuha sauce with the basics we had in our cupboard: a few
spices, a tin of beans, some tomato puree, a bit of lemon and garlic and a pinch of chilli.
It takes only five minutes from scratch and has all those same homely flavours that made it fly out of
the kitchen at lunchtime in the restaurant. It's the ultimate easy, cosy home-cooked dinner after a
long day at work.
Matbuha (which means "cooked
salad" in Arabic) is a north African sauce made with peppers and tomatoes, garlic and spice, all
cooked down to a sticky, sweet and sour jam. Photograph: Elena Heatherwick/Guardian
Matbuha can catch in a second - so make sure you stir it constantly. We always use borlotti beans in
this version, but any will work - use your favourite kind or whatever you happen to have to hand.
Tinned chickpeas work very well too, drained of their liquid and rinsed.
Serves 2
5 garlic cloves, crushed
2 tbsp olive oil
1 tbsp ground cumin
1 tsp sweet paprika
1 tsp ground coriander
1 tsp ground caraway
1 cinnamon stick
3. A pinch of dried chilli
60g tomato puree
250ml water
1 small (250g) tin of borlotti beans
3 very thin slices of lemon, skin and all (you can squeeze the rest of the lemon on the finished dish)
300-400g fresh hake fillet, cut in half
1 Put the garlic, oil and spices in a frying pan, and place over a low heat, stirring occasionally.
2 When the garlic is cooked and a heady, spicy scent is filling your kitchen add the tomato puree, the
water, the lemon slices and the beans, stir and bring to a gentle boil.
3 Taste for seasoning - it should be spicy and sour, and just sweet enough. Add salt, and if you need
to, a pinch of sugar.
4 Season the fish pieces with salt, then carefully lay them in the bubbling sauce, skin side up. Cover
the pan and leave it on a low heat for 5-6 mins, until the fish is just cooked through. You can check
by inserting a knife or prodding it with the back of a spoon - the fish should have a little bounce, but
also flake when you apply more pressure.
5 If you are using eggs instead, just break them into the bubbling sauce and cook until the whites
are set, but the yolk is still runny.
6 Serve with soft, crusty bread.
http://www.theguardian.com/lifeandstyle/2014/aug/29/cook-residency-honey-and-co-restaurant-hake-in-
matbuha-sauce-recipe-itamar-srulovic