Cocktail Recipes, Spirits, and Local Bars

Chef and Menu Report Week of 6/23/14

Chef and Menu Report Week of 6/23/14



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National
RA Sushi is celebrating summer with a variety of new menu items available for a limited time. Running through the end of September, the chain is offering an appetizer of edamame wontons, several new rolls such as the chili shrimp role, and four summer salads, including a dill salmon cucumber salad. In addition to the new summer menu, RA Sushi is bringing back three of its most popular hand rolls for only $5.50 each, which will also available for a short time only. Summertime is the time for seafood, and RA Sushi wants to help you get your fill.

Napa Valley
Nestled in St. Helena, Archetype is a quintessential California wine country restaurant, offering dishes featuring local, seasonal ingredients by new executive chef Ryder Zetts of the Michelin-starred Solbar. Zetts oversees the culinary direction and all kitchen operations including menu creation and development. With experience spanning over a decade of executive-level culinary roles at various award-winning fine dining establishments, Zetts brings a new phase of culinary excellence to Archetype.

Las Vegas
Pool season is here, and that means daytime parties, cocktails and plenty of bikinis. Luckily, whetting your appetite at marquee Vegas restaurants won’t interfere with maintaining your figure. Diablo's Mexican Cantina at Monte Carlo offers the Skinny Margarita, a blend of citrus flavors mixed with club soda, agave, and fresh lime. Red Square Restaurant & Lounge at Mandalay Bay features the Chernobyl, a passionate mix of fruity flavors including vitamins and minerals without excess sugar and caffeine. It’s mixed with a hangover defense containing ginger root, which helps soothe the stomach and digestive system, and prickly pear extract to keep you hydrated and cleanse the liver.

Philadelphia
Tria Taproom has launched a new two-course lunch prix fixe to help keep summer “Quick & Delicious.” Available daily from 12 to 4 p.m., there are four offerings for each course, and the meal runs just $14. As usual, there's a plethora of drafts on tap to choose from, and in addition to all the beer and wine, they've got non-alcoholic options on tap including Victory root beer and Sprecher cream soda.

New York
Brunch is coming to Huertas on the Lower East Side in a big, Spanish way starting July 5. It will of course include many different egg dishes, including the favorite “Huertas Rotos,” but chef/owner Jonah Miller is also introducing other brunch-friendly Basque-inspired dishes including selections of bocadillos, shared plates such as pimentón bacon, and sweet breakfast items like Spanish French toast. Wash it all down with refrescos served by the pitcher, a cerveza, or fresh fruit juice.

Known for its classic and soul-satisfying American cooking, Bubby’s High Line is now serving Midnight Brunch on Friday and Saturday nights from midnight to 4 a.m. Perfect for that late-night craving, the Midnight Brunch menu features satisfying dishes like blueberry pancakes, chicken and waffles, and steak and eggs. Don’t forget that Bubby's High Line also recently launched its traditional soda fountain, which serves up all of the classics, such as ice cream sodas, snowballs, and sundaes with a variety of homemade ice creams, syrups, and toppings​.

This Sunday, Claw Daddy's will be hosting "Craft Beer & Taste of New Orleans," featuring craft beers and small dishes inspired by the Bayou. For $25, ticket holders will receive five tickets good for beers and bites, with brew options that include New Orleans’ own Abita Beer plus Fire Island Beer Co., Smuttynose Brewing Co., Shiner Premium Beer, Peak Organic Brewing Company, Left Hand Brewing Company, Captain Lawrence Brewing Company, Ommegang Brewery, and Blue Point Brewing Company. Meanwhile, the culinary team will be churning out a variety of bites including Cajun wings, fried calamari, Blue Point oysters, popcorn shrimp with mango salsa, and a catfish po’ boy.

Williamsburg hotspot Maison Premiere will be hosting their annual 4th of July party beginning at 12 p.m. on Friday, July 4 with oysters, drinks, chilled seafood, live music, and holiday specials from chef Lisa Giffen. The full dinner menu will be available starting at 5 p.m., and their famous oyster happy hour will be back on Saturday, July 5 during weekend hours.

Hill Country Barbecue Market in Brooklyn has announced the debut of outdoor dining on Willoughby Plaza, with a grand opening celebration on Thursday, July 10, 2014. "We're proud to be part of the growth and excitement of the Downtown Brooklyn community and to help energize Willoughby Plaza with an outdoor dining experience," said owner and CEO Marc Glosserman. Executive chef Elizabeth Karmel will present a special menu of barbecue, sides, and desserts which will offer diners the chance to enjoy some of Hill Country's best-loved favorites on the plaza. Alcoholic beverages include a selection of draft and bottled beers, house wine, and sangria; a selection tea, lemonade, and fountain drinks will also be available.

Troy Liquor Bar, located in the bustling Meatpacking District, has decided to bring back the basics like cosmos, Long Island iced teas, fuzzy navels, tequila sunrises, and even classic shots like melon balls and kamakazis. In a city now full of certified mixologists and fancy cocktails that take several minutes to “create,” the bar is sure to stand out in the trendy neighborhood for bringing back the simplicity of these familiar standards. Troy recently launched their Summer Happy Hour that takes place Monday through Thursday from 6 to 8 p.m. The menu will include $4 pints, $6 glasses of wine, and $8 specialty cocktails. Guests can also grab a bite to eat from Troy’s delicious Bar Bites menu, with dishes like fried mac n’ chorizo, brioche grilled cheese, and their specialty, sweet and spicy Chex Mix.

New Orleans
Tales of the Cocktail, the world’s premier cocktail festival, has been bringing together the most respected players in mixology for five days of cocktails, cuisine and culture for over a decade. On Thursday, July 17 at 8 p.m., Le Foret will host an official Tales of the Cocktail Spirited Dinner, featuring artisan port-finished bourbon, Angel’s Envy. Hosted by executive chef Brandon Felder and special guest Wes Henderson (Angel’s Envy co-brand creator/master brand ambassador), guests will enjoy five courses while sipping paired bourbon cocktails.

Kate Kolenda is the Restaurant/City Guide Editor at The Daily Meal. Follow her on Twitter @theconversant.


Watch a James Beard Award-Winning Chef Show You How to Make Crispy Wings Without a Deep Fryer

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Photo: courtesy Adam Kuehl

At The Grey in Savannah, Ga., Mashama Bailey serves what she calls Port City Southern food&mdasha cuisine that&rsquos rooted in Southern ingredients but not closed off from the world that has passed through this old coastal town. Before The Grey opened, her business partner John O. Morisano longed to be serving Italian, not Southern. Bailey got Morisano to come around, and we’re glad she did. Bailey won the James Beard Award for Best Chef: South in 2019 and has helped shine a spotlight on Southern food and the contributions of African Americans to the cuisine.

Related Stories

And over the years, these business partners who opened a restaurant that is built inside a segregated Greyhound bus station built in 1938, have become friends as well. In their new book, Black, White, and The Grey, they delve into that relationship. They aren’t doing the straightforward kind of cookbook you’d expect. Yes, there are recipes, but the pages are filled with the two having a dialogue about their background, their journey together to create and evolve the restaurant, Savannah and race in America. In this episode of Robb Report Culinary School, Morisano and Bailey discuss their book, what they’ve done to endure Covid-19 and plans for expanding to Austin later this year. And while they’re chatting, Bailey shares a recipe from the book and shows how to make her take on the wings she and Morisano ate together at the Crystal Beer Parlor right after she first moved to Savannah.


Big news: Family Favourites are here! Just over a year ago we launched our family recipe boxes, featuring a range of dishes both kids and adults would enjoy. And our chefs have been busy creating even more family classics with our usual healthy spin. Thanks to your feedback, we’ve now introduced five new crowd-pleasing recipes…

Myles and Giles founded Mindful Chef in 2015 with one mission – to make healthy eating easy. We deliver a range of balanced, delicious recipe boxes, frozen ready meals, broths and smoothie mixes nationwide seven days a week.

“The best healthy cookbook of 2017” — The Independent

Mindful Chef recipe boxes provide you with the tools to cook delicious nutritious meals, in under 30 minutes. Get £10 off your first recipe box today and join thousands of Mindful diners. Use discount code BLOG10

For every Mindful Chef meal sold, we donate a school meal to a child living in poverty in Malawi. Together with our community we’ve donated over 7 million and counting.


"This corn was delicious! It would go well as a side dish on almost any plate, especially on taco night! :)"

"This is by far the best plant-based burger I've ever tried. Just tastes so much better than the burgers of Beyond Meat etc."

"Some of the best frozen food I’ve ever had. Never would have thought I could get my veggies this tasty!"

"I can eat these tasty Hemp Bowls all day. They are umm umm good!! Yummy and filling."

"I'm just in disbelief how amazing this açai bowl tastes. This is definitely a product I can’t live without. Will be trying more in the future."

"This is the best frozen pizza we’ve ever had! Great taste, thin crispy crust. just delicious!"


Make your recipes your own

Although Chef Jorge is a world-class chef, he shares one secret of his success for the aspiring home cook. “Never follow a recipe. If you do, you have to taste, taste, taste because along the
way, you can find a completely different destination and make the recipe your own.”

Although Chef Jorge says never to follow a recipe, you can recreate some of his favorite dishes with the recipes below (while making it your own), but &ndash if you can &ndash visit Solu to
experience his food first-hand.


Chef and Menu Report Week of 6/23/14 - Recipes

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals. Browse through programs to learn more about our work and apply for a grant.

Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.

Whether you are a school district administrator, food service director, food service team member, concerned parent, student or committed community advocate, there are many ways to get involved in changing the way we feed our kids.

Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school.

Learn more about school food with resources, home recipes, and press materials.

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WHO WE ARE

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

WHAT WE DO

We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals. Browse through programs to learn more about our work and apply for a grant.

WHAT WE’VE DONE

Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.

FOR SUPPORTERS

Whether you are a school district administrator, food service director, food service team member, concerned parent, student or committed community advocate, there are many ways to get involved in changing the way we feed our kids.

ADVOCACY TOOLKIT

Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school.

KNOWLEDGE CENTER

Learn more about school food with resources, home recipes, and press materials.

At the Chef Ann Foundation, we know how important fresh, healthy school lunches are. We also hear from parents across the country who want to do their best to serve healthy meals at home. Our home recipe series is inspired by these parents who want to do their best, have little time and small budgets. This series focuses on cooking with whole ingredients, reducing processed food, and encouraging families to read nutrition labels. Our recipes use typical home cooking skills and standard ingredients, nothing too fancy here!


This Meal Kit Delivery Service Makes Quarantine Cooking So Much Easier

If you’re looking for an easier and safer way to cook at home while quarantining, you’re not alone. More and more people are turning to meal kit delivery services this year. In fact, Nielsen data shows that U.S. customers spent nearly double the amount of money on meal kits in April 2020 than they did during the same time period in 2019, likely due to the coronavirus pandemic. The market is expected to grow about 13 percent annually for the next seven years, according to one report. 

Those looking to spend less time in the grocery store can turn to one of many high-quality meal kit delivery services available today, including the top-rated kits from Home Chef. The service has over 2,600 reviews from families, couples, and singles alike, who collectively gave it a 4.6-star rating overall.

Home Chef makes cooking delicious meals almost too easy. All you have to do is pick out your meals from a selection of complex, flavorful dishes each week. You can filter meals to meet your specific preferences and dietary restrictions, and then customize your dishes by swapping proteins or even substituting in vegan-friendly options, like impossible meat. Think teriyaki-lime ahi tuna with jasmine rice and roasted broccoli or Cajun sausage stuffed peppers and remoulade sauce with queso fresco and grape tomatoes.

To buy: Starting at $7 per serving homechef.com

If you’ve been feeling uninspired by your usual fare, Home Chef’s array of perfectly portioned meals is sure to get you out of any cooking rut. After you’ve selected your recipes for the week, you’ll receive an insulated, recyclable package with all of the ingredients necessary to bring the dishes to life, along with clearly outlined instructions for cooking.

Nothing takes longer than an hour to make, and most meals only require about 30 minutes in the kitchen. You can even choose from oven-ready dishes for those weeknights when cooking a meal from scratch just doesn’t seem feasible. Just be sure to plan ahead and order your meals a week in advance. Once you get into a regular routine, you can expect a package filled with food and recipes at the start of every week, but you can skip or cancel at any time.

“Not only is the food delish, but it helps take the stress out of my family’s hectic schedule and broadens our palate to not eat the same meals over and over. Two thumbs up,” one reviewer wrote.

Another said, “I get the meal plan for six meals [a week] with two servings, and it’s amazing! I save the second serving for my lunch the next day, and I am actually saving money!”

Whether you have a large family to feed or are cooking for one, Home Chef’s customizable meal kits make getting dinner on the table so much easier. And when you sign up now, you can enjoy a $60 voucher and save $15 on each of your first four orders. Consider giving it a try instead of trekking to the grocery store this week. 


Iowa’s Gold Star Lunch Menu consists of a 5-week cycle menu with recipes that meet the NSLP meal pattern. The menu meets the K-8 grade group meal pattern with 550-650 calories, 8-9 oz. eq. grains, and 9-10 oz. eq. meat/meat alternates daily. The menu includes flexibilities in the meat/meat alternate and grain maximums and offers healthy USDA Foods. Contact [email protected] for the weekly Nutrikids nutritional analysis, certification worksheets, and menu component contribution.

© 2021 Iowa Department of Education:
400 E 14th Street | Des Moines, IA 50319-0146
Phone: 515-281-5294 | Fax: 515-242-5988

Printed from the Iowa Department of Education website on May 24, 2021 at 6:10am.


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The food is very good quality ingredients. The recipes are delicious and easy to prepare. I am an experienced cook and enjoy having all the necessary ingredients pre measured and ready to go. The cards are nicely laminated however there have been many times they were placed in the box in a way they get bent. The one time the card wasn't in the box at all is the reason I can't give 5 stars. I called customer service and was told they can't mail me a replacement card. I can print it out but that isn't what I want to do. Notebook paper isn't what I want added to my binder and I hate using my phone to follow a recipe. Other than that they're a great company.

To start with top notch ingredients all around. At first it seems like too many steps but the final outcome . I've had guests comment that they would pay for Home Chef's meal in a restaurant. I have learned l lot thru HC and now cook with care and flare!

Thank you, you have successfully subscribed to our newsletter! Enjoy reading our tips and recommendations.

This is the 5th service I've tried and found this to be the best one for the super busy person. Most services toss all ingredients for all the meals together into a box. They then have to be separated per meal. Home Chef separates each meal kit into its own well marked clear bag making it super fast to grab your ingredients in one shot. The menu offers different meals with different levels of preparation needs. You can chose meals from culinary meals with more prep, 15 minute meal prep, to no prep at all and the meal in its own prepared pan. The food quantity is also fully sufficient, where some plans I tried had very small portions.

We have been subscribed for a few weeks now. Only one week the meals came a day late which was ok since we are only doing 3 a week. The recipes are easy to follow and quick to make which is ideal for our situation. Everything is fresh too and stays fresh all week. They pack it really well. Satisfied with this subscription!!

My friend Sindra is an empty nester that loves to cook. Although I eat servings enough for a party of three, she consistently cooks me amazing meals from Home Chef. I get to taste dishes from around the world on a daily basis, in the comfort of her home. These meals taste as if she has been cooking for days, when in reality it has been 45 minutes or less. The flavors are savory, sweet and everything in between. kind of like our friendship. Thank you Home Chef!

I have received 4 shipments and here's my experience:

Shipment 1: Box was delivered two days late, all the ice packs were melted and the meats were over 40 degrees. Food too dangerous to eat. Company quickly refunded my money and I decided to try again.

Shipment 2: Box arrived on time, food was ok.. The potatoes sent for one of the meals (Weeknight Steak Bourguignon) were all completely rotten. I supplemented with my own potatoes and once complete, the meal was delicious but it would have been a disaster had I not had potatoes on hand. Shipment also included Shrimp BBQ tacos and Shrimp Diavolo. (I substituted steak in the tacos and chicken in the Diavolo.) Both dishes were good. The tacos are about 6 inches so they are extremely small. I had to give some of my portion to my husband. The pasta dishes are plenty big enough for both our meals.

Shipment 3: Box arrived a day late, ice packs were nearly completely melted but I felt the food was still safe. Food was pretty good but again, portion sizes are small and I felt a bit like I was walking a very thin line on whether or not the food was safe.

Shipment 4: Arrived 1 day late. I received a message from Fedex that the shipment scheduled for Friday, April 30th was not going to arrive until Monday, May 3rd. I contacted HC immediately and expressed my frustration, knowing full well the food would not survive that long. Within an hour I received a message from Fedex that it would arrive on Saturday, May 1st. (Yay HC!) That was great except the package arrived improperly packed and the food was not properly insulated. Meat arrived well over the 40 degree temperature range so I have now received a second box of inedible food! Of course, this happened after the noon cut-off point for this following week's delivery so I'll have one more shipment coming this Friday. Right now we're running at 75% of the shipments arriving late! Still hoping to get a refund from HC on the unusable food from this week's delivery.

In general, these are NOT large portions, especially considering the price point. In fact, my husband frequently has to supplement his meal, but the food, when it arrives on time, is pretty good. I wanted to give a home delivery meal service a chance because I need far less food now that my three sons have left the nest. I was extremely excited about not wasting food because the food service would send just the right amount for each meal. Unfortunately, 6 of my 12 meals have had to go in the trash bin due to spoilage.

My complaint is simply if your company business model is to deliver FRESH food, you should be able to make that goal as a rule, not as an exception!! 75% of my shipments were late. 50% were inedible. I will receive one more shipment since I couldn't get it stopped in time but I am now finished with Home Chef. Hopefully, they will be honorable enough to refund my 4th shipment. Keeping my fingers crossed that shipment #5 will miraculously arrive on Friday as scheduled!


Adobo Seasoning

In this recipe, you are going to see that I call for Adobo seasoning.

I know not everyone has this stocked in their pantry or even knows what it is.

Adobo seasoning is a mix of salt, garlic, oregano, black pepper and turmeric. It’s a stable in many Spanish homes.

If you don’t want to buy an extra seasoning, you can just use extra salt (to taste) in it’s place.

However, I totally love Adobo seasoning and always find 100 million ways to use it. Even just to season chicken!

But then again, my husband is 100% Puerto Rican (you can tell by how strong his love for Coquito is), which makes it a must have seasoning in our house!


Reviews & Comments

I overcooked my beans and now they are falling apart. I’m not sure if I should proceed with the recipe or so just make something else. Hmmm…what would you do Jenn?

I’d probably proceed with the recipe. But if you think the beans are too mushy to be salvaged, you could always puree the mixture and turn it into a soup or dip. Hope that helps!

This was delicious and easy! A perfect light meal for warmer weather. I used canned beans and it turned out fine. Also didn’t have grape tomatoes but used campari and was happy. Had no mint but subbed parsley. Serving with crusty loaf is a MUST, you want to sop up all that delicious broth.

This recipe is easy and delicious. It is the perfect side to almost any protein. I made it early in the day and then simply reheated it right before dinner. It served 6 people with a little bit left over for lunch the next day.

I made this recipe using beans that I had cooked and frozen. I roasted the tomatoes on a sheet pan before combining everything. I topped it with grated Parmesan and baked it uncovered for about twenty minutes, while heating up some garlic bread. This was a delicious meal, perfect for a cold winter day…or any day!

Love this dish – quick and easy (though I often cook my own beans vs canned), colorful and VERY tasty! I serve it with garlic bread as suggested and it is a perfect way to sop up the juices.

Love this dish all year round! Easy and quick (though I often cook my beans instead of using canned) – VERY TASTY and served with garlic bread(highly recommend Julians at Whole foods) to sop up the juices – YUM!

I just made this with what I had on hand so substituted the mint and basil with french dry herbs and a little pesto at the end. It was really delicious, easy and everyone loved it.
A great quick bean dish.

In the recipe it mentions this is the perfect summer dish. However, I beg to differ… It is lovely for every season. My family and I just made this dish and were taken a back by the yummy flavours of this easy recipe. This will definitely be added to the rotation of family suppers. Great job Jenn, keep up the good work.

Our 6yo daughter’s new favorite dinner! Served over brown rice with a dusting of parmesan cheese, it’s the perfect weekday meal, and leftovers are even more spectacular!!

Made this last night and it was absolutely delicious! Thank you for the recipe

Your recipes are wonderful. I am an inexperienced cook. My Mom grows both peppermint and spearmint. Which kind is preferable? Thanks so much for all your input.

Hi Kimmie, so glad you like the recipes! I’d go with the spearmint here. (And when recipes call for mint, generally spearmint is the best option). Hope that helps!

this is one of the most delicious recipes I have ever tasted, just as it is. I loved that it was so simple and flavorful.

Fantastic dish, it’s light and filling at the same time

This was so great. As a new vegan, I am always looking for recipes with beans. I was so hesitant to add mint however, the mint was so great and gave it such an amazing flavor. I’ve had to hide the rest of the leftovers from my husband w-a-a-y in the back of the refrig. I’ll be making this again tomorrow for him! I love all of your recipes – just fantastic! I’d give it 10 stars if I could! Hearty and homey – just great for a winter’s day.

Hi Jen, I am making this recipe again ( and again) because it is a tried and true favorite. My only quibble is that your embedded ad/recipe video can’t be turned off or closed. When I try to hit “close” or the stop play button the I am redirected to the first photo of the pan on this page. I then have to go back to recipe page and the cycle starts again, and I invariably get a message that this page is using significant power…. any suggestions? I am using a Mac Safari browser.
Thank you
Rochelle

Rochelle, thanks for your feedback about this and for giving a detailed description of what you’re experiencing that definitely should not be happening and I will report it to my ad network. I’m sorry for any frustration. (I wish I didn’t have to have any ads at all…it’s a balance between user experience and the high cost of running a site. Thanks again for the feedback.)

Can I make this in the morning, and then reheat on the stove for dinner that night?

All your recipes are delicious, but I think this is my favorite! It is everything I love in a recipe – vegetarian with some good protein (when you use vegetable broth instead), easy, and freezes and reheats beautifully! Also love that I end up with no “leftover” ingredients – as I’m not much of a cook I hate it when I end up needing half a bunch of carrots, or only a few scallions, because then the rest inevitably go bad. The only substitution I make is to use dried spices instead of fresh, and rosemary instead of mint as other reviewers recommended. Just made another batch to go in my freezer, for some easy lunches to bring to work!

Soo, I soaked my dried navy beans overnight. Then, ended up having to cook this thing for hours, to get the beans to soften. What did I do wrong?

Hi Kitt, Sorry to hear you had a problem with the beans. After soaking them overnight and cooking them for an extended period, they should have definitely softened, so that’s a bit of a head-scratcher. While it sounds like you did everything right, this article may be a good resource. Sorry I can’t be more helpful!

I used dry beans and could not get this to work. Cooked and soaked overnight. I made before with canned, with no problems! What did I do wrong?

Hi Jennifer, Sorry to hear you had a problem with the dried beans. How long did you cook them after soaking overnight? Here’s an article that gives some guidance on how to go about it. Please LMK if I can help troubleshoot!

Your beans may have not been very fresh. A pressure cooker is the only way to be sure they will cook perfectly every time. That is my life experience of cooking beans.