ALL-INCLUSIVE DINING IN ST. LUCIA
ENHANCE YOUR VACATION EXPERIENCE
To make your vacation even more enjoyable, consider the Premium All-Inclusive experience at Windjammer Landing, home to some of the best restaurants in St. Lucia.
Our all-inclusive dining in St. Lucia covers all of your meals and snacks as well as all alcoholic and non-alcoholic beverages (except by the bottle) from any of our restaurants and resort bars, including room service.
Please note: Luxury brands of alcohol are not included and will be offered an additional cost.
A LEGENDARY ST. LUCIA STEAKHOUSE
Open for dinner only, Upper Deck is a renowned St. Lucia steakhouse and seafood grill showcasing the island’s legendary sunsets and Caribbean views. Serving exceptional meals in a multi-level setting, Upper Deck is a favorite among guests who have an appetite for something special. Dine on Certified Angus Beef and freshly caught seafood from an à la carte menu offering a choice of preparation methods, sauces, and accompaniments to customize your meal.
The Connoisseur’s Choice
We have created the Connoisseur’s Choice to enhance the experience at the Upper Deck. The Connoisseur’s Choice selection includes a range of high-end steaks and other fine cuts that complements our existing a la carte menu, providing the discerning guest with the option to upgrade their meal.
Each Connoisseurs’ Choice menu item has been handpicked for quality and taste. The beef is aged for a minimum of 21 days, and the lamb for a minimum of 14 days. To ensure quality and variety, a supplement is applicable for our All Inclusive customers.
Open: 6:00 pm
Close: 9:30 pm
Reservations for this St. Lucia fine dining restaurant are recommended.
A ST. LUCIA ITALIAN RESTAURANT
Open for dinner only, Papa Don’s is a hillside oasis with a romantic, open-air atmosphere. This Italian restaurant serves rustic regional dishes made with the freshest seasonal ingredients. Menu items include Saltimbocca, Chicken Piccata Milanese, and Champagne Shrimp Risotto, to name just a few. More casual meals like pizza and a selection of pasta options are also available.
Open: 6:00 pm
Close: 10:00 pm
Papa Don’s Italian restaurant in St. Lucia is very popular and seating is limited so reservations are highly recommended.
SAINT LUCIA DINING WITH CARIBBEAN FLAVOR
Open for breakfast and dinner, Dragonfly overlooks our secluded beach and main pool area and is a favorite among guests. Order breakfast from the à la carte menu or enjoy a wide array of hearty options from our daily morning buffet including cooked-to-order omelets or eggs any style.
For dinner, Tuesday night is Caribbean Buffet night where you can sample local island cuisine from Callaloo Soup to Saint Lucia’s national dish, Green Fig and Salt Fish. Friday night has become a favorite for our guests because of its local flare. Fish Fry Friday’s serves up the freshest local fish prepared with Saint Lucian ingredients and served right on the beach. On other nights, this Saint Lucia restaurant offers sit-down dining with an à la carte menu featuring regional cuisines from around the Caribbean.
Open: 7:30 am
Close: 11:00 am
Open: 6:00 pm
Close: 10:00 pm
Reservations for dinner in St. Lucia at Dragonfly are recommended.
HOME TO OUR FAMOUS BRUNCH IN ST. LUCIA
Situated on our picturesque 64,000 square-foot crescent-shaped beach, Embers is a casual setting with exceptional culinary standards. Sit back with a drink while enjoying your favorite sporting events and dine on a hearty lunch or snack on appetizers while you watch. The menu is filled with grilled specialties including the signature and ever-popular Jerk Chicken Wrap, Fish Tacos, Embers Burger, and Pulled Jerk Pork Sandwich. Adjacent to Embers is Toppers Ice Cream Shack, serving locally made ice cream and sorbets in a variety of flavors.
This restaurant is also the setting for Windjammer Landing’s famous Sunday brunch in St. Lucia.
Open: 11:30 am
Closes: 3:00 pm
ONE OF THE FINEST RESTAURANTS IN SAINT LUCIA
Open for lunch and dinner, Jammer’s is located beachside that offers a comfortable, yet lively atmosphere. Enjoy salads, roti, burgers, homemade soups, and more from our lunch menu. Choose from both local cuisine and international fare for dinner: Mango Rum Shrimp, Tamarind Glazed Chicken Breast, and Steak Frites are popular choices. Let our staff suggest a local ice-cold beer or help you select a tropical drink from an extensive beverage menu.
Enjoy nightly musical entertainment with your meal in the Jammer’s gazebo including a limbo and flame-eater show every Tuesday evening. Come experience one of the finest restaurants in St. Lucia.
Open: 11:00 am
Close: 5:00 pm
Open: 5:00 pm
Close: 9:30 pm
TROPICAL BARS IN ST. LUCIA
SIP AND SAVOR JUST STEPS FROM THE BEACH
Windjammer Landing is home to four tropical bars, giving you plenty of opportunities to relax with a refreshing cocktail while taking in exquisite views.
96 degrees in the Shade
Looking for St. Lucia bars with a tiki feel? 96 degrees in the Shade is located under a tiki hut right along the shoreline and is open from 11am-4pm, though these times may vary.
Also located on the beach, Embers is a breezy open-air bar generally open from 11am-6pm, though times may vary.
Vacations are better with wine. The Papa Don’s bar is located within our rustic hillside restaurant and is open from 6pm to 10pm.
If you’re looking for St. Lucia nightlife options, check out Jammer’s Bar. Located in Jammer’s restaurant between the main pool area and the beach, Jammer’s is the spot for socializing and dancing to nightly live entertainment ranging in genres from jazz and pop, to steel pan and Caribbean soca (soul and calypso). Be sure to try our award-winning frozen drink named after the longitude and latitude of the island: 14X61 is a luscious tropical concoction made with Saint Lucia’s own Crystal White Rum. Jammer’s Bar is open from 11am-1am.


This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and the Lazio region in particular, pancetta has became a common substitute. This is changing and guanciale can now be found at certain specialty food stores here in America. While you can still make a great Amatriciana with pancetta, if you are able to find guanciale, you should try using it at least once.
Made from cured pork jowl, guanciale is softer and has a higher ratio of fat than pancetta, resulting in a richer sauce. That being said, with either ingredient it is still my favorite pasta dish. So no need to get too caught up in being “traditional”.Print
- 2 tblsp of olive oil
- 1/4 of a pound pancetta or guanciale, chopped
- 1 small yellow onion, chopped
- 2 cloves of garlic, chopped
- 1/4 teaspoon of red pepper flakes
- 1 28 oz can of imported Italian tomatoes
- salt to taste
- 1 pound of bucatini pasta
- 1/2 cup freshly grated Pecorino Romano cheese
- Heat olive oil in large saucepan over medium heat. Add the pancetta or guanciale and cook, stirring often, until goldenbrown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and red pepper flakes and saute until garlic is golden, about 1 minute longer.
- Crush tomatoes and add with juices to pan. Add salt pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
- While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
- Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Romano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately, with the remaining Pecorino Romano on the side.
- Prep Time: 10 mins
- Cook Time: 40 mins
Recommended for This Recipe:
Note: This post contains affiliate links.


If you choose to share a food, please make sure to avoid peanuts, and please post a list of your ingredients. Check out the links we've provided or explore on your own. Either way, when you register, make sure you identify your dish. We suggest printing your recipe on small take-home sheets so our Scouts can make your dish at home! Please prepare enough to treat at least 100 Scouts to bite-sized amounts. For example, two 9x13 pans of brownies could serve 120 Scouts, based on cutting a 3x2.6-inch piece into four smaller pieces. In other words, hosting a table shouldn't break your bank!
Malagasy Cake - Vanilla, bananas and spices - yum!
Fruity Clafouti - Fresh cherries and custard - a delicious duo!
Mofo Tantely (Malagasy Honey Doughnut) - You'll have to scroll down to find this one! Reserved for Troop 1099
Vanilla Bean 'n' Tropical Fruit - Can you say "exotic?"
Mofo Akondro - Malagasy banana fritters! - Reserved for former Malagasy Girl Scouts
Mofo Makasaoka - Baguette fritters. Yep, fried bread!
Bonbon Tamarin - Little spheres of sweetness!
Banana Loaf - Sweet with a hint of cinnamon! Reserved for Troop 10200
Coconut Cake Feather - Combines the flavors of coconut and lemon!
Table registrations are due Jan. 23!


Want to know the cute sin of some stars like Selena Gomez? Our colleagues in Grazia have just unveiled some of them
You’ve probably already eaten a dish that no one else could eat. This is your cute sin and it could prove “disgusting” for your friends. Know that Selena Gomez and other stars also have them.
THE “RITUALS” OF THE STARS
Perhaps the best known is the fries dipped in a milkshake. This is a very common ritual across the Atlantic. And while we may find it strange, Americans love it. But know that other cute sins might surprise you.
Before we talk about Selena Gomez’s, let’s start with Channing Tatum. Indeed, according to Grazia, the actor would have a habit of eating a strange sandwich. A food in which we can find bread and cereal.
Yes, you read that right. The media reported that he used to eat a sandwich “composed of white bread, creamy peanut butter, grape jelly (double serving), and “a few Cheetos”.
Not sure this one pleases his fans. But wait until you know that of Jennifer Lawrence. The one who became known for her role in Hunger Games is a pizza fan. So many that she would make a strange sandwich with two parts of the famous Italian dish:
“A piece of pizza in which you put chili and noodles. Before covering with another piece of pizza you eat like a sandwich.” If you like pizza and noodles, here’s a new recipe idea… But maybe Selena Gomez’s will hook you up a little more.
SELENA GOMEZ AND HER CUTE SIN
Because yes, Justin Bieber’s ex also has some very strange habits. If you like popcorn, you might want to try its recipe. Although learning what she’s adding to it, the idea could quickly get out of your head.
Indeed, we can already tell you that if you do not usually salt your dishes, this cute sin is not for you. As Selena Gomez adds very salty foods to her bucket:
“Especially when you know that she likes it covered with butter, salt, Tabasco and sprinkles with pickle juice,” Grazia says. In other words, eating this kind of bucket, your cholesterol, and your hypertension could take a serious hit…
Although we’ve quoted you only 3-star rituals, there are still many. Some are still more intriguing than those of Tatum, Lawrens, or Selena Gomez. But it may still be too early to tell you.
Since some people might disgust you especially if you find yourself eating your bowl of cereal this morning…


As vendors we truly appreciate sitting down to a hot meal while the guests are dancing the night away especially after a long and busy wedding day. As a Wedding Planner it is your job to make sure this is handled and the team does not end up with a dreaded boxed lunch.
Include it in your proposal
For example: “X number of hot vendor meals are required”. This is the easiest way to set the expectation for clients up front. It’s a requirement and they need to put it in their budget and meal count. If it comes up as an issue down the road, you have it in writing to fall back on.
Your clients may not even consider or be aware they need to feed their vendors without some education from a planner or catering manager. They may not know that we eat when they eat (and don’t run out and grab food when they’re not looking between pictures). This helps you avoid the awkward conversation of bringing it up when you’re starving at the reception.
Work with their budget
Typically the hot vendor meals are offered at a discounted rate which is a bonus. Another option is to offer a hot meal but something that is more affordable entree options then the guests. The vendors who typically require a hot vendor meal include; photographer, videographer, planner, band or entertainment or any other vendor staying through dinner. You don't need to get a vendor meal for the florist team for example because once the florals are set they depart and return at the end of the evening.
Educate the clients about your meal confidently but respectfully. You require this, but it’s not a time to demand specifics. This is not the time to expect the best cut of meat, served to your specifications, with your desired side dish and sauce on the side. The only real request that you should be making is if you have a dietary restriction such as a food allergy.
The caterer’s main goal is to serve the guests and exceed their expectations. Often times vendor meals aren’t served until all of the guests have been served. Another option to consider is a vendor buffet (set up in a side room) that is open from cocktail hour through dinner service. This allows vendors to eat when it makes most sense for them to take a break and the catering team to focus on guests.


We provide high
value exportation of Fresh fruits, vegetables and Produces, we mostly do all across the
agricultural and agro-processed products such as Cereals and Grain,
Matooke, chillies, Red papers, Mangoes, Passion fruits, bananas, apples, yam,
simsim, nuts, etc.
We provide training of modern agricultural practises to farmers across all stages of farming and harvest handling in order to have quality products ready for Export. we export to Europe, Asia and America.
Coffee Growing; We also grow Robusta Coffee in Luweero, we have 50 acres and more land of coffee, we sale to the local processors in Uganda and Kenya.
We are looking at expanding our activities of coffee growing by acquiring some our coffee processing machineries in order to add value to the raw coffee beans, which will earn us more money. We hope to purchase our machines in America and Europe.


The recipe was simple, the directions were simple, but I was still skeptical. Then, I tasted the bread sticks for the first time. The best description I can come up with is light, pillows of buttery bread and deliciousness. I had to use every ounce of self-control that I possess not to eat the entire pan. The BF was hooked too. The next day, as we were leaving, we both caught each other as we went into the kitchen to grab leftover bread sticks. I got the recipe. Then, I started making the bread sticks for friends and for a few dinner parties. They are always a hit. So, here is the recipe, how to make them, and a few tips and tricks that I've picked up on.
3 C Flour
1 Tbsp Yeast
1/2 tsp Salt
2 Tbsp Sugar
1.5 C Warm Water
1 Stick Butter
Bread Stick Topping (I like Garlic Bread Sprinkle and Parmesan Cheese if available).
Pizza Cutter or Sharp Knife
1. Pre-heat oven to 350. Melt the butter in a 9x13 baking pan and set aside. DO this step first. Do not skip it. While the oven is preheating, leave the door open a little with pan/butter inside.
2. Combine flour and a heaping* tablespoon of yeast into a mixing bowl. In a separate container combine sugar, salt**, and warm*** water. Add the water mixture to the flour mixture and knead for 3 minutes. Dough should be sticky. Let it rise for 10 minutes. (Don't forget the butter melting in the oven. If it's done, take it out and set it aside until the next step.)
*If you want to be exact, 1 tbsp of yeast is fine. I find that a heaping tablespoon causes the bread sticks to rise just a little bit more, making them "fluffier".
|This is as "heaping" as my tbsp gets|
**I never use as much salt as is called for, even in baking.
|Close but not quite the full amount of salt|
***Warm should be warm, not hot. You just want to activate the yeast, not denature and kill it.
3. Flour rolling surface. In fact, flour the dough a little bit before taking it out of the bowl. When the dough is on your rolling surface, I suggest flouring it a little bit more/rolling it around until it's outside surfaces are no longer sticky.
|Flouring the outside of the dough ball|
Roll the dough out to a size/shape slightly larger but similar to the pan you're using.
|You can see the dough peaking out from underneath the pan|
4. Cut dough into strips. If you're cutting really thin strips, I suggest adding an extra tbsp or two to the pan of melted butter.
Coat both sides of the bread sticks with the melted butter and lay in the pan (space will be tight). If you have squish them together, it's okay. Nobody said this was a pretty dish. It's a tasty dish. A little secret - these will be pull apart. Let rise for 15 minutes. (Hey, did you close your oven door? Now would be a good time to check).
|All squished together|
5. Top with desired toppings and bake for 20 minutes. I swear by this garlic bread sprinkle I found at Safeway. I love garlic, but I know that it is easy to over-garlic things. With this, though, it's pretty impossible. I'd rather not risk trying to guess how much or how little garlic salt to add. If you happen to have some sort of grated cheese in the fridge, it is also good. Best is white cheese like Parmesan or mozzarella.
Eat and enjoy. I know it starts off all Paula Deen-ish with a stick of butter in a pan, but when you work it out, a pan easily feeds about 5 grown adults with bread stick addictions. AND 1 stick of butter for a whole 9 x 13 pan is not that bad, especially when you consider how much butter you'd be putting on those hard, crunchy, bland restaurant bread sticks. Nope, these are downright healthy. :)
Finally a quick cleaning tip - use a pastry cutter to scrape your counter clean:
Again, in a simpler, more printable/storable form:
Bread Stick Recipe:
3 cups flour 2 Tbsp. sugar
1 Tbsp. yeast 1 ½ cups warm water
½ tsp. salt 1 stick butter
Preheat oven to 350*. Melt the butter in a 9” x 13” baking pan and set aside. Combine the flour and yeast in a large mixing bowl. In a separate bowl, combine the salt, sugar and warm water. Add the water mixture to the flour and knead for 3 minutes. Put the ball of dough (it will be very sticky) in a greased bowl and let rise for 10 minutes. Roll dough on floured surface to ½- inch thick. Cut into strips with a pizza cutter. Coat both sides of bread sticks with the melted butter and lay in the pan (space will be tight). Let rise for 15 minutes. Top with garlic salt, Parmesan cheese, or any other desired toppings. Bake for 20 minutes.


Milk cooling tanks with ice water cooling
This unique cooling system is developed by Packo and is the best cooling system to maintain the milk quality. Ice water is used to cool down the milk.
This accelerates cooling by 50 % compared to a standard direct expansion system, without any risk of freezing the milk. Thanks to an ice water temperature of 0.5-1°C, there is no risk of freezing the milk and thanks to the storage of energy during several hours, small cooling units can be installed.


Diabetes is a chronic condition that affects millions of people around the world. It can be a challenging condition to manage, requiring significant lifestyle changes, medication, and constant monitoring. However, many people are turning to natural remedies to help manage their diabetes, and one such remedy is desi cow ghee.
When it comes to cooking oils, there are so many options available in the market today. From olive oil to coconut oil to vegetable oil, the choices are endless. But one cooking oil that has been gaining a lot of popularity in recent years is A2 cow ghee. Not only
Milk is a staple food in many households, providing essential nutrients such as calcium, protein, and vitamins. However, for some people, consuming regular cow’s milk can lead to digestive discomfort and other health issues. This is where A2 milk comes into play. A2 milk is a type of milk that


Zainab Pixler’s earliest memories involve two things: food and family.
They include sitting at the dinner table with her father and siblings eating dad’s signature lasagna and driving to the local farmers market in Southern California with her mother to look for lush fruits, green vegetables and fresh-cut meats.
It was those special memories that made her want to dedicate her life to food and to serving others. Now, Pixler is working as Cleveland’s City Hall’s new Local Food Systems Strategies Coordinator, whose sole responsibility is to bring healthier food to residents.
“Food is an integral part of life and connection,” Pixler said. “I decided to make a career out of it.”
Pixler joined the Cleveland Department of Public Health at the end of July. She will work with city officials, local grocery owners, food advocacy groups, health organizations and residents to brainstorm possible solutions to address barriers to accessing healthy food.
Pixler said she hopes to create policies that will support residents’ long-term needs and health.
“It’s not new work,” Pixler said. “A lot of folks have been doing [this work] in Cleveland for decades. I’m really here to support the work that’s already being done and bridge those gaps.”
As Pixler highlighted in this conversation with Signal Cleveland, her work is all about forming connections, learning about residents’ needs and collaboration. (This interview has been edited for brevity and clarity.)
What got you interested in food work?
My first job in high school was in food service. I loved it so much, I decided to dedicate my entire life to food and serving others. I went to college in Syracuse, New York, to study food studies and supply chain management.
Post-college, I worked at the Greater Cleveland Food Bank. I was a retail donation program coordinator for two years. I educated grocery store teams and food service employees about donation programs and food safety. I also worked with county meal pantries, hot meal programs and homeless shelters to rescue food and ensure it got into the hands of people that needed it as quickly as possible and not end up in landfills.
I left to pursue a job at a national nonprofit called the Center for Good Food Purchasing. I worked mainly with public institutions like school districts, departments of corrections and hospital systems to shift their purchasing away from conventional food sources grown and processed in artificial methods. I advocated for local, home-grown, nutritious food sources.
What does “food systems” work mean?
There are so many different ways to think about how food systems work. In basic terms, it could mean everything from how food is produced. This includes thinking about farming and gardening to processing and distributing food to how people buy or get their food in traditional retail markets, within their schools or anywhere else they’re eating their food. Food scraps, food waste and even composting food and turning it into soil is also a part of the food system. It is thinking about every single point along Cleveland’s food web and how it contributes to people getting their food and meals.
What’s on Cleveland’s food agenda?
It’s definitely a question that keeps me and my coworkers in the Department of Public Health up at night. I think a lot about how we can address food apartheid throughout the city.
Right now, I’m on a listening tour. I am meeting people in their neighborhoods. I am hearing the challenges they are facing and the successes they’re celebrating. The most recent conversations I had were with local growers.
The key thing we talked about is land ownership. They wanted to make sure that there was transparency about the process of ownership, especially with city land, to make sure that people can really own the means of production.
It is part of the reason why my role was created – to bridge the gaps across different departments that are working on food systems work but also listen to residents in the community and tie it all together.
What’s piqued your interest so far?
I’m very interested in community-led and owned models. Having power be with the people to produce their own food is exactly what I’d like to see in Cleveland. The Central Kinsman Wellness Collective, which is a group of folks in the Central Kinsman neighborhood who are working to build a food co-op in the area, has been thinking how this model can benefit the city as a whole.
Can you get this done in a grant position funded for two years?
I do feel the weight of that timeline, and I’m hoping to conduct a community food assessment for the City of Cleveland to get a comprehensive landscape of the food system here and identify what interventions, policies and programs the city can implement and support in the future. I’d like to see Cleveland eventually have a food action plan. The issues that create barriers to food access and hunger may be hard to address in just two years. But, having a strategy can help people live their best, most healthy lives.
What have you learned in your previous roles that will help you in this job?
I realized from my time at the food bank that it is not enough to just have emergency food programs to feed people in need. It is crucial, but it is not sustainable. What we need to be thinking about is more proactive solutions.
When I worked for the Center for Good Food Purchasing, I was in the same rooms as members of coalition groups who advocate for things like fair wages and home-grown food in their schools, prisons and hospitals. I met different people who worked in the environment, food production and workforce industry. They were really trying to make a change in their region. I understood that tackling these big monster issues means working together.
The City of Cleveland, the Greater Cleveland Food Bank and Cuyahoga County Metropolitan Housing Authority will host monthly food giveaways to help residents affected by cuts to the federal Supplemental Nutrition Assistance Program (SNAP).


I'm back! I had such a nice long weekend celebrating the new year with friends, but now it's back to the lab coat. One small complaint - why are there no federal holidays from January until the end of May? I think we all need a break somewhere around the end of March. Or maybe the middle of March for my birthday :)
Well, since Christmas, I've had awesome kitchen experiences thanks to everyone's gifts, and I can't wait to show you all things I've made. In the mean time, here's a look at two of my family's favorite places to eat in the Harrisburg area. Over Christmas, we made it to both of them...awesome! Oh, and more good news is that I bought a camera, but unfortunately these are still droid pics.
First, my mom, sister, and I enjoyed a beautiful sushi feast at Sapporo East in Mechanicsburg. I think this was on Christmas Eve, and it was probably the best experience I've ever had there...but maybe that's because we ordered so much sushi :)
Sapporo East used to be pretty tiny, but they've expanded with an additional small dining room. The crowd there always seems to be pretty quiet, so that when it's crowded, it's not bothersome at all. The wait staff is tremendously friendly, and a high school friend's mom who is incredibly sweet always seems to wait on us.
To the sushi...
I ordered 11 pieces of sushi and sashimi with a California Roll. It was a combo special, so I couldn't pick the roll, but for only $10 can one really complain? Yum. The sushi and sashimi was so fresh and buttery. Absolutely perfect.
My mom and Emily ordered a Spider Roll, Tuna Roll, Spicy Salmon Roll, and I think on the right is a TNT Roll and an Alaska Roll...I may be wrong. Anyway, we shared our gorgeous feast and left so happy. We also agreed that sushi feasts should be eaten on every holiday. Sounds good to me. Every roll was so delicious. We couldn't stop mmmmming.
Mom and Emily look extremely content!
Next up is Passage to India. Oh wonderful Passage to India. In high school, my dad and I, and sometimes my mom or sister, came here every Sunday. Every. I sat through church knowing that in an hour we'd be sitting at our table, enjoying a beautiful spread of Harrisburg's finest Indian food. The restaurant overlooks the Susquehanna, and the interior is just as pretty as its outside views. They've really changed the decor in recent years, and it is very warm and elegant inside.
Everyone quietly murmurs to their lunch companions while enjoying their flavorful meal. At lunch, there is the option of ordering from the menu or having the lunch buffet.
It was kind of an awkward situation to be taking pictures, but here is a shot of some of my meal. Hot sauce, pickled veggies, rice with lentils, naan, cabbage, and mushrooms with chick peas. I would use the Indian names for the dishes, but I'm not that cool. My favorite dish on the buffet is the vegetable soup. It has the perfect blend of everything good in the world mixed into soup goodness. It is also great to eat everything with a little dollop of their yogurt dressing. So delicious! We left here equally happy as after our sushi meal. I think my new year's resolution should be to come home more often to eat here :)
So there you have my family's favorite Central PA eats. Well, not the entire family...Kay doesn't do raw fish and Lee doesn't do Indian. I'll never understand.


I couldn’t resist taking the picture of the rooster on the coffee drying platform. Dominican coffee is really excellent, especially when it’s brewed as a dense little shot of energy. One day on vacation, I took a tour of the mountainous part of the Dominican Republic. Our tour guide, Eros, took us to a “typical” country home. It was staged, but it was still really interesting to see the traditional way of making coffee and chocolate.
Cocoa beans are tamped and then husked.
After some cooking and grinding, cocoa powder comes out. It’s not sweet, but has a very strong chocolate flavor. It can be brewed into a coffee like drink, or processed into milk chocolate.


YOU ONLY LIVE ONCE...MAYBE TWICE!
You can continue to store it in The Cave to continue to age it and concentrating the flavors. If you keep curing it will get really hard, otherwise you can store it in your fridge. Lowering the temperature slows down the aging. You can freeze it as well.
Once the meat is completely dry cured, it is shelf stable. You can keep it out on the counter. But to keep it as palatable as possible, you store it in the fridge or freezer to extend the shelf life and keep it from drying out too much.


Wine and pairings
Each bottle that enters our restaurant is carefully selected. We do believe a well chosen glass of wine compliments a great meal as nothing else. We have been together talking about food and wine for such a long time and knowing each others style so well. This makes that we pair food and wine as no other. The wine pairing is the most obvious choice when you visit us, but never forget those great bottles on our elaborate wine list.
With our menu we pair wines carefully. it’s the great choice for a full experience.
4 courses 45,00 (full) / 32,50 (half)*
5 courses 49,50 (full) / 35,00 (half)
6 courses 55,00 (full) / 39,50 (half)
Alcohol free beverage pairing
Upon pre-order we are able to prepare a non-alcohol beverage pairing.
We serve still and sparkling tap water that has been filtered and cooled. We do not use bottled water, to unburden the environment.


Home › About Us
Safex Agro Export Industries is a Ahmedabad-based, (Gujarat) organization, established in 2018. The company has been able to garner trust of clients across the world owing to the business acumen of its proprietor Mr. Dilip Vaghela. His dedication towards the business enables it to establish new milestones with each passing day.
The company has a manufacturing unit sprawling across enormous 20 acres including departments for packing machinery, quality checkups, laboratory for inspection and maintenance of quality to international standards, refrigeration unit of around 100 tons storage capacity. The production capacity of the unit is 200 tons a month.
The company has its own land for agricultural purpose therefore it provides the best wheat, rice and other grains, vegetables, spices, food supplements, sugar and sugar items. All the products are sorted using advanced machines and packed in food-grade material to enhance their shelf-life.
|Name of Proprietor
||Mr. Dilip Vaghela
|Year of Establishment
|Nature of Business
||Manufacturer, Importer, Exporter & Supplier
|Number of Employees


Macarons (sold in a pack of 12, and you may mix the flavours)
Please click on each flavour for their nutritional information.
Cheesecake Factory Bakery Cheesecakes 10" (sold as a whole cake. Sold frozen. See below for details)
All 6" cakes are not pre-cut, except for Grand Selection. Flavours are Original (SOLD OUT), White Chocolate Raspberry (SOLD OUT), Chocolate Mousse (SOLD OUT), Dulce de Leche Caramel (SOLD OUT) and Grand Selection (SOLD OUT).
All 7" cakes are pre-cut into 8 slices. Grand Selection includes 2 slices each of White Chocolate Raspberry, Chocolate Mousse, Snicker Bar Chunks, and Strawberry topped original. Other 7" flavours we carry are Strawberry topped original and Pumpkin (seasonal).
All 10" cheesecakes and layered cakes are pre-cut into 14 slices. For list of flavours, please refer to the pictures above. We have everything in 10" size except for the Grand Selection and Strawberry Topped Original.
The Dream Factory Cupcakes : sold in mini (pack of 10) & medium (pack of 4)
|Blackout (mini *SOLD OUT & medium *SOLD OUT
||Vanilla Bean (mini *SOLD OUT & medium *SOLD OUT
||Red Velvet (mini *AVAILABLE & medium (SOLD OUT)||
|Caramel Turtle Pecan (medium) *SOLD OUT|
LIDIA Pasta & Sauce
Sauce 25 oz
|Marinara Sauce 25 oz||
|Tomato Basil Sauce 25 oz|
|Rigatoni 16 oz||Spaghetti 16 oz||
** photos from The Cheesecake Factory Website and Eataly.


Have you ever had a meal so good you go back to the town just to eat at that restaurant again? I know I have. The pancakes in Gatlinburg, the hot chicken in Nashville; they all go hand in hand when I think of one or the other. However, something strange happens when I think of Farragut. I can’t pinpoint a particular meal. Why? Because there are so many options in town that are too good to pass up, I just can’t limit it to one!
One of my favorite types of food is bar food; here in Farragut we have just the place to find “elevated pub grub” and that’s Mind Yer P’s and Q’s. Here you’ll find a menu full of sliders, pizzas and a rotating beer selection of almost 20 brews. Wanting a more formal dining experience? Stop by Seasons Innovative Bar & Grill! They have great Happy Hour specials and a menu that rotates seasonally to ensure the highest quality menu. Did “Happy Hour” happen to catch your eye? While many of our town restaurants have great deals, you may want to check out Water into Wine. With over 100 wines available (I’ll say it again for the people in the back, 100 WINES AVAILABLE) there’s something for every taste and the perfect bites to compliment whatever you’re sipping on. These restaurants capture the essence of Farragut and demonstrate our quintessential Town identity simply through a shared meal.
While discovering a taste of the town is always fun, sometimes you want something familiar. For moments like those, we have something for any time of the day. Ready for brunch? Lucky for you, we have two First Watch locations here in Farragut to grab a glass of iced coffee and a meal that will satisfy (try the breakfast tacos if you haven’t already). Quick bite for lunch? Stop by or drive thru Zaxby’s in Turkey Creek. For dinner, you’ll have to stop by Mellow Mushroom. Needing an after-dinner treat? We’re home to Dairy Queen and Casual Pint, whichever suits your taste.
Whatever your taste buds are looking for, Farragut has something to satisfy and keep you wanting more. These restaurants are a great way to explore our town and find the signature meal that keeps you coming back for more.


Hello my ana’s,
So recently I’ve had a couple of emails from people asking what to do if their friends or family take them to a restaurant, so I thought I would share some of my rules with you. Hope it helps!
- Drink a glass of water before going.
- If really hungry have some tea, or even veggies beforehand.
- If at a restaurant drink at least a full glass of water before the food comes.
- Take a sip in between each bite.
- Eat slowly.
- Sabotage food with too much salt, etc.
- Try eating with opposite hand (if right handed use left hand and vise versa)
- To avoid temptation, don’t even look at the section of the menu with the fattening foods. Out of sight, out of mind, out of body.
- Stick to ordering items including the words ‘ baked’ ‘broiled’ and ‘steamed’.
- Always order sauces on the side
- Dip the tines of your fork into the dressing then into meal, so you can still taste the sauce but with a fraction of the calories.
- Eat half and pack it up
- Start with soup or side salad to fill you.
- Eat in the order of veggies first, protein next, carbs last.
- Have salad with only negative calories vegetables.
- Try not to be the first to start or last to finish.
- Aim to drink at least 3 glasses of water during the meal.
- Put your utensils down between each bite.
- Talk a lot so you spend more time speaking than eating.
- Look up the nutritional info online before going to the restaurant so you can decide before hand what you want.
- Ask for lunch size portion or children’s size.
- Say ‘No thank you’ to dessert.


GMO’s are a super hot topic that lots of people are talking about lately. From Halloween Candy to the Dinner Table our foods are loaded with Genetically Engineered (GE) foods. Tons of misinformation exists, so we are going to provide a Cheat Sheet with the basics: what you need to know, what to look for in the store, and how to avoid the worst offenders.
WHAT IS A GMO?
GMO’s, or Genetically Modified Organisms, were introduced into our food supply in the 1990s. A GMO food is created in a lab between different species. Very different from what occurs naturally due to evolutionary modifications. A gene, bacteria or virus is taken from one species and put into another species. The goal is primarily to produce a food that resists herbicides or insects and therefore will result in higher yield.
WHY SHOULD I BE CONCERNED?
Other countries do not allow GMO’s into their food systems, because GMO’s have not yet been proven safe for use. Very little testing has been done. Yet the United States allows GMO’s into the food supply AND does not even require GMO’s to be labeled because in theory they have not yet been demonstrated to be dangerous. However, it’s a pretty flawed system. According to Robyn O'Brien, author and expert on food allergies, “The FDA is responsible for food safety. However, it doesn’t do any testing on genetically engineered food and doesn’t require any independent tests. The only studies done are by the same companies developing the foods and they’re not required to give all their data to the FDA. They only need to declare their studies are adequate and that the GE food is safe. By and large, genetically engineered food safety is self-regulated." The very same companies that have a vested interest in selling their GMO products are the ones responsible for doing the testing.
ARE GMO’S DANGEROUS?
There is a new study recently released by the Institute of Health and Environmental Research in Australia. Two groups of pigs were reared under identical conditions, and one group consumed a diet of genetically modified (GM) corn while another group consumed a non-GM corn diet. The striking and statistically significant results:
1.) GM-fed females had on average a 25% heavier uterus than non-GM-fed females, a possible indicator of disease that requires further investigation.
2.) The level of severe inflammation in stomachs was markedly higher in pigs fed on the GM diet.
Once created, a GMO can’t just be removed. It is possible, and some people argue probable, that GE foods have consequences that we won’t see in humans until 20 or 30 year from now. Are GMOs worth the risks?
WHAT FOODS ARE THE WORST?
Processed, non-organic foods are the worst offenders. The top 5 ingredients to avoid (we like the Non GMO Shopping Guide list ):
1.) Sugar Beets (grown commercially for sugar production). Commonly referred as sugar.
2.) Soybeans. GMO Soy is found in soy lecithin and countless other soy additives (read labels carefully!).
3.) Cottonseed Oil.
4.) Canola. Also known as Rapeseed Oil.
5.) Corn. GMO Corn is found in high fructose corn syrup as well as all corn-derived products such as chips, polenta, grits, etc.
In addition, non-organic animal products (milk, meat, eggs, etc.) often contain GMO’s because of contamination in the animal feed. While these are the top ingredients to avoid, GMO's can be found in lots of foods so be aware and mindful as your shop.
WHAT SHOULD I BUY?
A few key steps to take to ensure that you are reducing your exposure to GMO’s:
1.) Look for the Non GMO Verified Project seal, which is the only US label of its kind.
2.) Buy organic. Certified USDA Organic foods do not contain genetically modified ingredients.
3.) Prioritize. Non-organic, processed foods make their way into our system (hello, kiddie birthday parties!). Be selective when you can, and avoid consuming the GMO Trifecta (corn, sugar, soy).
HOW CAN I GET MORE INVOLVED?
Do you feel passionately about this topic? Some great ways to get more involved include:
1.) GMO OMG. This new film explores the systematic corporate takeover and potential loss of humanity’s most precious and ancient inheritance: seeds. Watch, donate and/or promote.
2.) Non GMO Project. This project offers many ways to participate, from donation to participation in October’s Non-GMO Month.
3.) Just Label It. This organization promotes the right to know what’s in our food. Petition the government and convince the FDA to change its policy.
4.) Learn more about GMOs and how you can get involved at GMOinside
5.) Find out more and get guides on shopping, buying, and dining NonGMO at the Institute for Responsible Technology
6.) If you, or anyone you know lives in Washington State make sure they're informed for the November vote.
This blog is part of the Friends of the Earth Bloggers Unite for GMO Labeling effort


Short-term dieting can help you loose weight, but if you want to keep it off, you need to find a diet that will work for you in the long-term.
1. Think Healthy
Eating a wholesome diet is as much about the things in your head as the things in your stomach. You can’t do it unless you’re aware of what is good for you, or if you don’t really understand the food that you’re buying. So, take time to learn a little more about nutrition and about the food that you eat.
2. Eat Nutritious Foods
You need to eat food that provides all the nutrients that your body needs. Sounds obvious? The surprising thing is this principle is often overlooked in practice. All too often, we find ourselves stocking up on stuff that we don’t need (e.g. sugar) rather than things that we do.
Apart from the obvious negative effects of poor quality food on our health, low-nutrient food may lead to over-eating as our bodies crave the beneficial foods that we’re missing. Taking supplements can help, but eating high quality nutritious foods is even better.
3. Eat Food you Enjoy
If you don’t, you’ll be tempted to eat unhealthy food that you do enjoy. Be aware, however, that part of the process of changing your diet is re-educating your body to like different things. Many of the best foods have subtle flavours that you can’t discern if you’re used to the bold, simple flavours of unhealthy foods. It can take a while to train your taste buds to distinguish the more mature tastes.
4. Enjoy the Food that You Eat
Mindless eating often leads to over-eating. If you savour each mouthful you’re more likely to stop when you’re full.
5. Eat Food that Makes you Feel Satisfied
If you don’t feel full, you won’t stop eating. Some foods are better at this than others.
6. Choose Foods that Fit your Lifestyle
For example, choose food that is:
- Easily available
- Takes relatively little effort to prepare
7. Use a Smaller Plate
Studies have shown that using a smaller plate can drastically reduce the amount that you eat.
8. Drink More Water
Drinking water is important because:
- People sometimes eat because they feel thirsty
- Many other drinks contain stuff that really isn’t good for you (such as sugar or caffeine)
9. Plan Your Meals
It is much easier to maintain a well-balanced diet if you plan your meals in advance, and this can make a big difference to budgeting, too.
Bonus Tip: How to Eat One, Not the Whole Pack
Lots of food is supplied in packs. If you’re like me then, once I’ve opened the pack, I tend to eat the whole lot all at once. The solution I’ve come up with is to label each individual item with the day of the week when I’m going to eat it. For some reason, once I’ve assigned an item to a particular day, the compulsion to polish it all off today goes away!


RT @Freedland: After Donald Trump threatens to send in the army to crush protests, the head of the US military reminds those in uniform tha…
Market - Camden
43 Parkway NW1 7PN
Parkway is a promenade of restaurants, but of them all, this place is a gem, a straightforward, high quality restaurant that serves excellent British food at reasonable prices.
Every time I have eaten here the food has been exemplary. As well as a la carte, they offer a two course lunch menu for £10, the last time I ate lunch there I had a salt beef salad, followed by fillet of Pollack with mash and leeks. The courses are cleverly constructed and expertly prepared, tastes are balanced and merged, and the food cooked, with great skill. I found myself marvelling at half a boiled egg, hardly the most inspiring of ingredients, but the yolk was buttery and soft, and the white, somehow, tender and creamy too. The Pollack skin was crisp, the fillet delicate, the mash creamy and absolutely faultless.
The interior is quite plain and matter of fact, in terms of decor, but there is still a nice enough atmosphere for an evening meal. There is a good selection of wines, also.
Total = 8.25


We had some YUMMY Potato soup for dinner! I made it in the crock pot and it was really good. The only time I have ever made potato soup I made it with lots of milk, sour cream and butter. It was baked potato soup. This had a chicken stock base and it was a little more runny but very good! The recipe I just sort of made up as I went along. All measurements are approximate!
4 Large Potatoes diced
3 Cans Chicken broth or chicken bouillon and hot water (or mix both like me cause I only had 1 can of chicken broth)
About 1/2 cup carrots and celery (I cut mine up and freeze them when I buy them so I always have them in the freezer for soups so I just used a Lg. handful of both)
Parsley, salt, pepper, sage, thyme, onion powder use as much as you like but this makes A LOT so be generous
Mix all together and put in crock pot on high for about 6-8 hrs. Mash the potatoes up a little bit about 1 hr before you are ready to eat. Then in a small bowl mix 2 tbs of flour or corn starch with about 1 1/2 cups of half and half or milk. Mix until smooth then pour into the crock pot. Let heat up for 45 min or so until it is all warm. ENJOY
You can add cheese and bacon bits and scallions if you want….
Yes Grayson is wearing a skirt and Caroline is topless as usual…..


Salty & Sweety Popcorn
2,48€ – 16,50€
A classic we can’t do without. Classic salty popcorn with a sweet twist for those of you who find it difficult to take the leap into adventure and try new culinary experiences in the gourmet cooking sector. Buy it now in our online gourmet products shop.
*The bag in the image corresponds to the 60 gram bag
Envíos gratis a partir de 25€
Entrega de 48 a 72 h
Conservación hasta 6 meses
Gourmet Popcorn with Salty & Sweety flavour. 100% Natural Product.
Classics are a must. And even more so in gourmet cuisine. As an original and innovative product, the Gourmet Popcorn Salty & Sweety are the perfect mix of sweet and savoury. The value of the traditional turned into a quality gourmet product.
Online shop of gourmet products with products made in Spain.
The Gourmet Popcorn Popit are made with a special corn of European origin that make them have a very special size and shape. For each flavour, different flavourings, colourings or natural ingredients are used to achieve delicious and surprising flavours.
Corn, sugar, sunflower oil, salt, salt.
MAY CONTAIN GLUTEN AND MILK AND MILK DERIVATIVES AND TREE NUTS.
Energy value (Kcal/Kj)480/2008. Fat 17,80g. Of which saturated 7,4g. Carbohydrates 75g. Of which sugars 41,6g. Protein 5,1g. Salt 1,9g
Bag: 60g., 1000g.
Storage and use: Store in a cool, dry place.
Bag 30/35g, Bucket 300/400g, Jar 30/35g, Jar 65/70g
Only logged in customers who have purchased this product may leave a review.
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Taste - Eaten raw, it is somewhat crunchy and has a spicy, slightly acidic taste. The onion flavour is delicate but unmistakable. If you like eating raw onions but don't like having onion breath, then this will be a good substitute :-)
You can read more about onion sprouts here, here and here.
3 eggs (I used 1 egg yolk & 3 egg whites)
a few splashes of milk
bunch of onion sprouts
1/8-1/4 avocado, chopped
salt & pepper
- In a bowl, whisk eggs with milk, salt and pepper.
- Over medium heat, pour the egg mixture into a non-stick pan.
- When the bottom of the omelette is starting to brown but the top is still uncooked, place the onion sprouts and the chopped avocado on one side of the omelette (see photo below).
- Flip the other side of the omelette onto the onion spouts & avocado side. Allow omelette to cook for another minute and serve immediately.
ta-dah! I served the omelette with rocket, carrot and a dollop of sour cream.
Oh, before you go, I wanted to show you my nifty egg separator gadget. It saved me from getting very frustrated many times. I won’t even go into how many tears I’ve shed when I’ve broken a yolk in a bowl of eggs whites when I was preparing to make pavlova/meringues.
On last thing, an interesting tidbit about onions and crying:
I read somewhere that chewing gum while chopping onions will prevent you from crying. If you try that, let me know if it works.


WHO ARE WE?
Our pizzas are made the traditional way using techniques we learnt in Naples. Our dough is hand made, prooved for 48 hours, then topped with the finest Italian ingredients and then blasted in the wood burning oven for around 60 seconds.
Our pizza oven is our only peice of cooking equipment in the restaurant. Everything on the menu comes from the oven. It’s our show peice and we have pride in our food, with a chefs table as the perfect place to sit and eat and watch the chefs work.


The outfits are planned and the presents bought and wrapped. Now it’s time to do the Christmas food shop and get all those extras sorted. Whether you’re hosting family and friends or keeping it minimal again this year, you can’t deny that Christmas food and drink just hits differently!
If you’re anything like me, you’ll grab anything Christmas themed, whether it’s party food or your favourite tipple. Whilst I love the classics, I love to experiment with drinks every year. This time, I thought I’d share some of my favourites with you!


Restaurant Review: Vegenation | Las Vegas, Nevada
A community based 100% vegan restaurant in Las Vegas, Nevada.
My favorite vegan place in Vegas! I was lucky enough to live within walking distance of their downtown location and I try to stop by whenever I’m in town now.
I was happy to find out they opened another location in Henderson which I visited recently on the way back from Powell. The new location is more spacious and offers easier access than the downtown one with all the same delicious options!
I went for the buffalo cauliflower as it’s long been a favorite of mine. To me, it’s the true highlight of the menu. Hot and spicy buffalo sauce covered cauliflower with a side of vegan ranch dressing. I really miss chicken wings being pescatarian and this is such a satisfying alternative. The ranch is so believable I don’t know how they pull it off. A waitress told me once but I wasn’t quick enough to write down the recipe ;) We also got the ciao margarita pizza which has tomatoes and fresh basil (not pictured).
Our friends were pleasantly surprised with the food offerings, as has anyone I’ve ever taken to Vegetation. Vegans and non-vegans alike can’t get enough of their delicious masterpieces.
Even though I was getting quite full from our order, I had to save room for dessert. Their dessert menu is also 100% plant based, even though they’re so good it’s hard to believe. My birthday treat was the baked Alaska for dessert: locally made ice cream, cake, and toasted meringue. A cherry sauce was the special touch that tied all the flavors together with a sweet but tangy taste. It was absolutely dreamy. I had spent my birthday in the wilderness of Lake Powell so this was quite the belated birthday treat.


Most people have heard the old adage "carrots are good for your eyes." Well, it's true that carrots are great for your whole body's health, including your eyes, but it turns out so are any of the other brightly colored fruits and vegetables that have orange, yellow, and red pigments.
The secret to why these brightly colored foods are good for your eyes lies in the beautiful pigments you see with them. Compounds called carotenoids, which lend these vibrant hues, are believed to reduce the risk of many eye diseases. Carotenoids are anti-oxidants, which prevent (or slow down) damage to the cells. Since eye diseases, like macular degeneration and cataracts, can be caused by oxidation and inflammation of the eyes, antioxidants help protect your eyes by slowing the natural damage that occurs when cells use oxygen.
One of the power-pairs of antioxidants found together, and especially beneficial for eye health, are lutein and zeaxanthin. Broccoli, peas, avocados, kale, corn, spinach, and collard greens are all filled with this magical combo.
Vitamins A, C, E, beta-carotene, and bioflavonoids are all also anti-oxidants; so any foods rich in these will be great protection for the cells in your eyes.
Other essential ingredients for health, at the cellular level, are omega-3 fatty acids. Omega-3's are already part of cell membranes and help regulate hormones and control inflammation. Foods like cold water fish, eggs, and nuts are rich sources.
So, the bottom line is that any food that is good at protecting and/or repairing your cells will be great at preventing eye disease. Here's a handy guide to the top recommended foods for eye health and the reasons why they're great.
Cold Water FishSalmon, tuna, sardines and mackerel are rich in omega-3 fatty acids. If you don't eat seafood, you can get a good supply of omega-3s by using fish oil supplements or taking vegetarian supplements that contain black currant seed oil or flaxseed oil.
Leafy GreensSpinach, kale and collard greens contain lutein and zeaxanthin
EggsInclude lutein, vitamin A, omega-3, and vitamin E
Citrus Fruits and BerriesOranges, grapefruits, lemons and berries are high in vitamin C. Bilberries, blueberries, cranberries, cherries, plums, acai fruit and raspberries are rich inÂ bioflavonoids.
NutsPistachios, walnuts, almonds are rich in omega-3 fatty acids and vitamin E
Colorful Fruits and VegetablesCarrots, pumpkin, corn, tomatoes, bell peppers, and strawberries are excellent sources of vitamins A and C.
LegumesKidney beans, lentils, andÂ black-eyed peas Â are good sources of bioflavonoids and zinc
AllAboutVision.com (2014, June) Vitamin C and Bioflavonoids: Powerful Eye Antioxidants, Retrieved September, 30, 2015, from http://www.allaboutvision.com/nutrition/vitamin_c.htm
Greatist.com (2013, December) What Are Antioxidants (and How Do They Work)?, Retrieved September, 30, 2015, from http://greatist.com/health/what-are-antioxidants
GlobalHealingCenter.com (2014, June) What are Carotenoids? â€" 5 Health Benefits, Retrieved September, 30, 2015, from http://www.globalhealingcenter.com/natural-health/what-are-carotenoids/


“This was by far the best and most creative team building event that I have participated in. It was such a pleasure to be in the kitchen and to watch a chef of his status walk through a fabulous recipe in a very engaging and entertaining way.”
~ Sammy, Toronto Microsoft
A story of Israeli cuisine
“Culinary is the culture that bring people together.” Chef Jabarian
Join world renowned Chef Jabarin and experience a private virtual interactive culinary class live from Tel Aviv. Together with Chef Jabarin, prepare creative, modern and authentic Israeli cuisine. You will gain insight into Israeli culture today in this lively and exciting cooking class.
Chef Jabarian, pursued his passion for cooking, culinary school in Haifa. He has been working at the Hilton Tel Aviv for the last 20 years and has been the executive chef for the last five years, overseeing 80 chefs and the cities highest regarded culinary program in Israel. Over the past 30 years, he has perfected his culinary talents by working as a guest chef at a considerable number of hotels. fine dining rooms, and Michelin restaurants in London, Paris, Italy, Portugal, Barcelona, Tokyo and other cities around the globe. He has hosted culinary festivals at the invitation of the Israeli Foreign Ministry for Israel embassies abroad which has connected him to food and tastes around the world. He prides himself on cooking with fresh products and herbs.
Cost / $115 per person*
* This event is based on per person, with a minimum of 12.
Sweet or Savory? The Art of Crepe & Galette Making
Your choice; sweet, savory or both! In this 90 minute virtual trip to France, we visit Chef Jackson in her Paris or Nice kitchen. Chef Jackson hosts travelers from all over the world, including students, teaching them French cuisine.
Chef Jackson moved to France in 1995, starting as a food journalist, writing for several editions of the Time Out Paris Eating and Drinking guide and contributed to publications such as Food & Wine, Eating Well, The Financial Times, Australian Gourmet Traveller, and France Magazine. She has also published three cookbooks in French, and offers custom culinary-centric itineraries for those traveling to France.
Cost / $985 for up to 20
$1075 for over 20
A Fun & Casual Approach to the Wines of France
Native from the Loire Valley, Laetitia Rey grew up surrounded by castles and vines thinking it was a common thing. She had to live and work in London to find out both the architecture and the wine production from her home region were so eclectic and appreciated by connoisseurs. Back in France, Laetitia passed French tour guide certification and a M.A in wine tourism
so she could share her love for the Loire Valley vineyard and her passion for French history. During her guided tours or her tasting course, she always combines history, geology with wine and food because this is what makes France so French! With a 10 years experience in wine tasting, she started the WSET journey to deepen her knowledge as an educator.
Three types of culinary events available - for more information, please refer to the following slide.
Cost / $785 (60 minute), $845 (90 minute)
* We can add this 60-minute tasting onto any of our culinary live events.
A Fun & Casual Approach to the Wines of France - continued
Introduction to wine tasting - (Beginner) There is nothing more subjective than the enjoyment of a glass of wine. During this 1-hour session, you will improve your tasting abilities with the white wine and the red wine of your choice. Laetitia will guide you through the experience to help you understand your own appreciation of wine.
The Face-Off - (Intermediate) Let’s pick 3 wines from 3 regions with one common feature: the grape variety. During this 90-min session, you will compare 3 unblended wines made of (TBD). A single- grape wine tasting is the best way to reveal the true character of a varietal but also to understand how different a wine taste regarding its terroir, climate, production, aging, etc.
A world of sparkling wine - Sparkling wine is probably the most technical (and fun) wine to produce but sadly underrepresented when it comes to wine tasting. During this 90-min session, you will get to know what makes a wine really fizzy or slightly bubbly, crisp or creamy, light or rich through the tasting of a Prosecco, a Crémant and a Champagne. With this new level of knowledge of bubbly, participants will be able to better carefully choose the right bubbly to welcome 2021 and wish 2020 goodbye.
* We will provide very helpful cards that describe smell and taste attributes of different grape varieties. No charge.
* Wine and champagne to be shipped Option 2 and 3. We have some flexibility here based on the budget of participants.
Mexican Street Food - Traditional or Contemporary
“In 2019, CNN Travel recognized Chef Mavi as Puerto Vallarta’s culinary ambassador for her contributions to the food community”
Mavi Graf is Puerto Vallarta’s favorite private chef. For the last fifteen years, she has taught foodies to cook popular Mexican recipes from the heart of her kitchen, while Arte Culinario, her catering company, hosted the most fabulous parties in town. In 2019, CNN Travel recognized Chef Mavi as Puerto Vallarta’s culinary ambassador for her contributions to the food community. In her online cooking class, guests learn both traditional and contemporary Mexican cuisine, guided live by a professional chef and national food personality.”
Cost / $785
* Up to 18 participants.
* Specific menu determined upon initial discussion.
* Option for change of theme to “Flavors of the Mexican Pacific”
Brazilian Food Tales with Chef Fabio
Get introduced to Brazilian cuisine. Begin with an introductory “tale” behind the cultural and heritage aspects of the dishes you will be preparing. But first! Learn how to perfectly blend the signature Caipirinha. Create dishes such as Moqueca, Feijoada and its garnishes, or Carne de Sol, aka the Brazilian Cowboy meal and of course, dessert!
While you enjoy your prepared meal, we can take you behind the scenes of the world-famous Carnival celebration. Explore behind-the-scenes by virtually touring backstageand the artistry and imagination involved in the creation of Carnival.
Cost / $92 per guest
* Virtual Percussion or samba demonstration, 20-30 minutes. Explore an amazing carnival percussion demonstration and be amused with the heart of the samba: the drums!
* Real carnival musicians playing just for you and your guests! This online experience is a perfect way to end your day after one or two caipirinhas.
* $25 per guest (Minimum of 15 paying guests)
The Best Spaghetti Tomato with Michelin Chef Valentino
Chef Valentino describes his cuisine as authentic and says his favorite part of being a chef is the “the satisfaction I feel when I see happiness in the faces of those who I cook for”.
Want to cook a Michelin star dish? Learn to prepare Chef Valentino’s famous spaghetti tomato! This is a unique dish that took Chef Valentino five years to create and assisted him in earning his Michelin star. Learn more about what makes this dish so unique and delicious, and why we believe it is the best spaghetti dish in all of Italy! You will be transports to Chef’s home kitchen in Sicily.
Cost / $995
* Add a cocktail demonstration to your culinary event. We can even arrange for every participant to receive the traditional glassware for their perfect Aperol Spritz ahead of time!


Vegetarians are people who do not devour any meat or seafood. It’s normally asked whether a vegetarian weight-reduction plan and weight loss are associated. There are many reasons why humans choose a vegetarian diet which include non secular ideals, moral motive, health blessings and diets.
The 3 not unusual sorts of vegetarianism are
1. Vegans- plant ingredients are only ate up
2. Lacto Vegetarians- meat, seafood and eggs are prevented but plant and dairy ingredients are blanketed.
3. Lacto Ovo Vegetarians- meat and seafood is prevented, dairy (milk/eggs/and so forth) and plant ingredients.
Studies assisting the vegetarian food plan weight loss idea
• A dietary evaluate compiling facts from various research tested that a vegetarian diet is effective for weight loss.
• Studies show generally vegetarians have a decrease frame, among three-20 percentage decrease than the burden of meat eaters. Generally a vegetarian’s calorie intake is lower, maximum likely due to vegetables being decrease in calories than meat. Additionally the excessive quantity of fibre consumed facilitates to lower hunger.
• It has also been proven that human beings can eat limitless quantities of high-fibre ingredients like fruits, vegetables and complete grains to attain or hold a wholesome weight with out feeling hungry.
• eEvidence also shows that a vegetarian weight-reduction plan burns more calories after a meal and that plant foods are used extra successfully as gas for the body in preference to being stored as fats.
Benefits of a vegetarian weight loss weight loss program
• Quotes of obesity in vegetarians variety from zero-6 percentage. Meat eaters are more likely to be over weight than vegetarians.
• Vegetarians are less probably to increase weight problems related sicknesses along with heart sickness, cancer and diabetes.
How you can advantage weight being on a vegetarian for weight loss weight loss program
• Despite the fact that you cut out animal products you can nonetheless advantage high amounts of calories from other foods in case you are not paying attention.
• if you are eating greater calories than your body burns in an afternoon then you’ll placed on weight irrespective of whether you are vegetarian or not.
Vegetarian food plan weight loss idea recommendation
• Many studies have proven and support the vegetarian weight-reduction plan weight loss concept. Even without modifications in exercising or restricting component sizes it has demonstrated to promote your frame to shed pounds.
• As long as you are sticking to healthy alternatives and eating much less energy than you burn then you’ll be losing weight. On common vegetarians eat around 500 less calories making it quicker so one can shed pounds.
• You furthermore may need to make sure that you’re nevertheless getting enough protein. If you are switching from a meat eating diet then most of your protein might have been coming from the meat you had been consuming. You can hold your protein ranges by means of eating legumes, nuts and soy merchandise all through the diet.
• iIt’s far important to plot your meals, drink plenty of water and keep constrained carbohydrates on your food regimen.
• Although you could and maximum probably will lose weight from using a vegetarian weight loss program for weight reduction, if it is most effective a brief diet, when you introduce meat returned into your everyday weight loss plan you’re possibly to slowly gain the burden lower back.


Food & Drink
Sri Lankan food is one of the World's great undiscovered cuisines, influenced by the ancient traders who plied the route between Africa, the Middle East, India and the East Indies, and Portuguese, Dutch and British colonials. The sea is bountiful, and the climate varies between tropical and temperate, meaning almost anything will grow here.
Eat your fill of toast, local jams and marmalades, eggs as you like them, hoppers, fresh fruit, freshly squeezed juice, tea and coffee.
Lunch & Dinner
At Talaramba Reef you can enjoy the finest home cooking. As well as intensely flavourful local dishes, you can choose fresh grilled lobster and fish straight from the fishermen on our beach, or a variety of Western dishes for both adults and children. The staff will shop, prepare and serve your meals, and you simply pay the cost of the ingredients in the market that morning.
Wine and spirits can be bought at the airport in Colombo when you arrive, in the local off licence in Weligama, or if you are travelling with a larger group you can pre-order by the case. Our staff will be happy to shop on your behalf. Bottled water is supplied free of charge.
Ceylon tea is world renowned, and you won't have trouble finding a good cup anywhere in Sri Lanka. Embrace the afternoon tradition and relax in a comfortable chair on the veranda, with a pot of tea, a slice of cake, and some light afternoon conversation.
There are good dining options nearby if you fancy a change of scene, from ocean-fresh BBQ seafood with the sand between your toes on Mirissa beach, to delicious Sri Lankan rice and curry at the nearby cinnamon plantation of Mirissa Hills. Slightly further afield there is wood-fired pizza and Sunday roasts at Wijaya Beach in Dalawella, or the glamorous Amangalla and Galle Fort Hotel in Galle.
“Charming, friendly, and hospitable”
We are fatter, plumper but far happier and considerably more relaxed.
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Are you looking for a versatile and durable cooking dish? Look no further than our Cast Iron Round Casserole Dishes with Lids Oven Proof. These Dutch Oven Cast Iron dishes are designed to meet all your cooking needs, whether you’re baking, roasting, or simmering.
Our Cast Iron Round Casserole Dishes with Lids Oven Proof are incredibly versatile. They can be used on all types of stovetops, including gas, electric, and induction. You can also use them in the oven, making them perfect for baking bread, roasting meats, or making casseroles. The cast iron material ensures even heat distribution, resulting in perfectly cooked meals every time.
These Dutch Oven Cast Iron dishes are built to last. The cast iron material is known for its durability and ability to retain heat. This means that your food will stay warm for longer, even after you take it out of the oven. The lids are also oven-proof, allowing you to seal in the flavors and moisture of your dishes.
With a capacity of 6.7 liters and a size of 28cm, our Cast Iron Round Casserole Dishes with Lids Oven Proof are perfect for cooking large meals. Whether you’re hosting a dinner party or cooking for your family, these dishes have plenty of space to accommodate all your ingredients.
Available in a vibrant orange color, our Cast Iron Round Casserole Dishes with Lids Oven Proof will add a pop of color to your kitchen. Say goodbye to boring cookware and hello to stylish and functional dishes that will impress your guests.
No, it is recommended to hand wash these dishes to maintain their quality.
Yes, these dishes are compatible with induction stovetops.
The weight of these dishes is approximately 5.5kg.
In conclusion, our Cast Iron Round Casserole Dishes with Lids Oven Proof are the perfect addition to your kitchen. With their versatility, durability, and vibrant color, they will make cooking a breeze. Don’t miss out on the opportunity to elevate your cooking experience with these Dutch Oven Cast Iron dishes.


We love this bread, a loaf barely lasts two days here. Plus it is relatively easy to make. I found the recipe on a blog several years ago, and have absolutely no idea what that blog was any more :( The original recipe called for almond extract and topping with sliced almonds, but I didn't care for that. So, I switched to vanilla extract and sprinkle to top with sugar during the last 20 minutes of baking. It gives it a great strawberries and cream flavor.
Makes 1 regular sized loaf or 3 mini loaves
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, or margarine, cut into pieces, at room temperature
- 1 cup granulated sugar
- ½-1 teaspoon vanilla (depending on preference.)
- 2 eggs
- 1 cup crushed strawberries or 1 package (10 ounces) frozen strawberries, thawed and drained on a double thickness of paper towels
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light, about 2 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour mixture alternately with the crushed strawberries.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes (50 to 55 minutes for mini loaves), or until a cake tester or toothpick inserted into the center comes out clean.
Cool the bread in the pan for 5 minutes, then invert onto a wire rack and turn right side up to cool completely.
*If you prefer substitute almond extract for the vanilla and top with 1/3C sliced almonds before baking.
In an effort to make this a little more fancy (because I am after all a neurotic perfectionist) I also made a batch of this strawberry butter...it was fantastic!


1975 Broad Street inside the DoubleTree by Hilton, 1-306-525-7570
Monday to Friday - 6:30 am to 10:00 am, Saturday & Sunday - 7:00 am to 11:00 am
Monday to Friday - 11:30 am to 2:00 pm
Sunday to Thursday - 4:00 pm to 10:00 pm, Friday & Saturday - 4:00 pm to 11:00 pm
Daily 4:00 pm to 6:00 pm
Living La Vida Local
Supporting Local Suppliers
Our goal is to keep local producers thriving instead of just surviving. We do our best to keep it local whenever we can.
Elevated Local Cuisine & Classic Comfort Food
We've got something for everyone. Whether you need some classic comfort food or want to go on a culinary adventure, we've got you covered
Proud to have a wide range of offerings from our local brewers, distillers, and wineries.
Make a reservation
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Just fill in the info below!
Taste of Saskatchewan
Wild Sage's new elevated dinner menu focuses on staying true to Saskatchewan tastes and supporting our local producers in spreading the word of their amazing homegrown products.
Curated by our DoubleTree by Hilton culinary team, Sous Chef Bastian Gelech & Executive Chef Matta Rao.
Special thanks to Quill Creek Farms, Prarie Berries, Golden Prarie Boar & Wild West Steelhead.
Have a drink
at the bar
Tap into our selection of locally brewed craft beers and cocktails featuring spirits from local distillers.
We've got all your non-local favorites too!
CONTACT & LOCATION
TELL US WHAT YOU THINK AND HOW WE'RE DOING
1957 Broad St., Inside the Doubletree by Hilton Regina


Unripe Hachiyas have very high tannin content and taste terribly astringent in that stage. They must be allowed to ripen completely until the skin is translucent and they are as soft as water balloons. When fully orange but still firm they can be picked and allowed to finish ripening off the tree. (Tip: Enclose them in a paper bag with an apple or banana. These fruits give off natural ethylene gas which speeds ripening.) When fully ripe they taste like fruit syrup, super sweet and delicious. You can use them in persimmon cookies or cake, or just spoon the gelatinous pulp over oatmeal or ice cream.
Fuyus on the other hand can be eaten when still crisp-firm, or left to soften further. Once fully orange they are very sweet and can be eaten like an apple, sliced up into Waldorf or green salads, used to make chutney, or sliced on top of cereal or pancakes. One of our favorites is a simple fruit appetizer of peeled and sliced Fuyus sprinkled with fresh lime juice. Since the persimmons are sweet and very low acid, the addition of the lime juice really sets them off. This dish always amazes guests!
|Sliced Fuyus and lime|
Cover crop update
Timely fall rains and warm days have provided perfect conditions for the cover crop seed to sprout in the orchard floor. With adequate winter rains the seedlings will become a tall dense stand of nutrient rich plant matter by next spring. We will then mow it down to cycle it back into the soil for grow-it-yourself fertilizer. In the meantime we watch the weather forecasts hoping for more rain.


Volume 18, No. 3, Summer 2010
By Debra T.Gibbons, R.D.
Reading food labels can be challenging even for the well-educated shopper. The labels are not worded in everyday language. They use grams (gm) and milligrams (mg) and, to further complicate matters, these can be interpreted differently depending on the nutrient that’s being measured.
To help understand how to evaluate the fat in a product more easily, visualize every five gm as a teaspoon. If it is saturated or Trans fat, that would be teaspoon of butter or stick margarine. If it is monounsaturated or polyunsaturated fat think of a teaspoon of oil.
Consider a frozen chicken pot pie that contains 29 grams of total fat, of which 10 gm are saturated. This means that each serving has two tablespoons (or six teaspoons) of total fat, of which two teaspoons are the hard, bad fat.
Or check one of the popular ice creams. The label states that each half-cup serving contains 15 gm total fat. Of these, nine gm (almost two teaspoons) are saturated or bad fat. A single hot dog contains 14 gm total fat, of which six are saturated.
Eating two hot dogs for dinner means you really consumed about 12 gm (or 2 ½ teaspoons) of bad fat.
See how those fat totals (and pounds) quickly mount up.
Overall, you should be consuming less than 10 percent of your calories from saturated and trans fats. If you consume 2,000 calories, your total saturated and trans fat intake should be no more than 22 gm daily. Use this table to evaluate and compare as you shop.
Now let us consider sodium content.
We recommend limiting sodium intake to less than 2,300 mg daily, the equivalent of a single teaspoon of salt. Checking that hot dog label again, you will see each hot dog contains 440 mg of sodium. But you ate two, so that is a total of 880 mg…or about one third of your recommended total daily intake.
In contrast, if you ate four ounces of fresh-cooked chicken breast, you would get only 50 mg of sodium…and the total fat content would be only 1.5, only one-third of which is saturated.
Carefully assessing information on the food label can lead to better food choices. Supermarkets offer thousands of products and if your first choice does not meet your expectations, keep looking until you find a more nutritious alternative.
(Ms. Gibbons is a Registered Dietician and Certified Diabetes Educator for the VA Primary Care Clinic in Hyannis. She also sees private clients at LiveNutrition in Brewster, 508-896-9080 for appointments, most health insurances accepted.)


The hospital maintains a consulting registered dietitian, on-site one day per week, to meet your dietary needs during your hospital stay.
Wholesome, nourishing, and well-balanced meals are an important part of your treatment and recovery. Cibola General Hospital makes every effort to provide nutritious meals that are prepared according to your doctor’s orders.
Healthy Habits Education Group
Cibola General Hospital partners with a Registered Dietitian to provide the community with free monthly seminars on healthy habits and nutrition.
The cafeteria is designed to serve hospital employees, patients, and visitors. Visitors are welcome to eat in the cafeteria any time it is open. The cafeteria offers a food service line, snacks, chips, and a variety of hot and cold drinks/juices. Vending machines are also available by the radiology area.
Breakfast: 7:30 AM – 10:00 AM (Not available on weekends)
Lunch: 11:30 AM – 1:30 PM (On weekends 12:00pm – 1:30pm)
Dinner: 5:00 PM – 6:00 PM
Beverages and Snacks 7:30 AM – 6:00 PM


FACTS ABOUT BROWN BREAD VS WHITE BREAD
Many active people and those watching their waistlines choose brown breads as a smart eating choice. But as it turns out, not all brown breads are created equal. The truth is, many so called brown breads on grocery store shelves are made with wheat flour, the exact ingredient in white breads, with bran or colouring mixed in. The key ingredient in healthier brown breads is whole wheat or wholemeal flour. So its worth checking the label!
Breads and fat
Many diets suggest avoiding bread (especially white bread) which, like pasta, is a simple carbohydrate that if not burned off turns to fat. Simple carbs are especially associated with the hard to target fat around the middle area.
As well, white bread contains a large proportion of high GI (glycemic index) carbohydrates. These carbohydrates cause sugars to be released quickly into the bloodstream. This causes a rapid rise in blood sugar levels which triggers a similarly rapid release of the body’s own sugar regulating hormone, insulin. You’ll store more fat and kill your energy after you consume these types of bread. Not good if you’re heading into a long day of school, work, or training.
White vs. Brown Bread
A real brown bread is healthier than white bread because the wheat flour used to make brown bread is less processed compared to wheat flour used for making white bread. During the processing of the wheat flour for making brown bread the bran and germ in the wheat grain are not removed. The bran is the part of wheat grain that is rich in fibre, while germ is the inner part of wheat grain which is packed with nutrients, Vitamins B and E as well as phytochemicals.
Traditional white bread is made with refined flour, meaning that the wheat and grains used has been milled so that the bran, germ, and endosperm are removed. Since parts of the grain are removed in the milling process, much of the wheat’s original fiber, vitamin B, and iron content have been removed. In an attempt to restore some of its lost properties, manufacturers can enrich white bread or flour to re-add the b vitamins and iron; dietary fiber, however, is lost and not replaced.
Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually rye or wheat. The simplest way to know real brown bread is checking the label. All authentic brown bread should show that they are manufactured with whole grain/meal and not enriched wheat flour. Check the label to see if the brown bread includes wheat flour, enriched flour, hydrogenated oil or caramel. Brown breads with any of these ingredients are not considered “real” brown breads. A quick look at the ingredients in brown bread will reveal that about half contain wheat flour!
• Wheat bread: wheat bread, made from wheat flour is made with milled wheat, which no longer has the bran and germ of the whole grain wheat, which holds the important nutrients. This term may be confusing, so look for “whole wheat flour” instead of just “wheat flour.”
• Multigrain bread or “made with whole grains”: if the ingredient or package does not list whole grains as the first few items, multigrain bread can be made with more than one type of milled grain, and only contain a very small portion of whole grains.
• Brown colored bread: just because a loaf of bread is brown in appearance does not mean that it is made with whole wheat. Manufacturers can use coloring agents or molasses to add color to their bread, so it can actually be white bread in disguise.
• “High in fiber”: manufacturers may add additional fiber to their bread, but it does not make it whole wheat bread. It can be white bread with added fiber.
This is not too say that white and brown breads are exactly the same. If you compare the labels of whet and brown breads of your favourite brand, you will probably find that the brown bread still has more dietary fiber, making it the wiser choice. And there may be times when some people ned o carbo-load with white bread, especially body builders. What’s important to remember is not to confuse all brown breads with the much healthier whole grain alternatives. Do your research and read your labels for the choice that’s right for you.


Agriculture Opportunities in Timmins, Ontario, Canada
Agriculture in the North is a major sector poised for growth and it will be driven by an increased demand for food, higher heat units to make growing crops more economically viable, lower farm land prices in comparison to southern Ontario, improved transportation routes and niche market opportunities.
Agriculture has been prioritized by the municipality of Timmins as an opportunity to diversify our core industries. Farming was extremely popular in the 1960’s in the municipality, Timmins was a highly populated agricultural zone but we moved away from agriculture as the mining industry grew. Now is that time that Timmins is primed to become a new frontier for family farms to restart.
The agricultural community in Timmins collaborates with other communities in the Northeast District to build a successful food system that is sustainable and growing to its fullest potential.
The location based on weather, lifestyle and the cost of doing business, supports growth unattainable in other areas of Ontario.
Land availability at reasonable costs, plant hardiness zones, and acceptable growing seasons encourage investment attraction.
The history of farming in Timmins and it current food and agriculture portfolio creates a workforce of experience and mentorship. Locally supported by two long standing markets, many more opportunities in the immediate area and a variety of local programs that assist our farmers.
The city also embraces innovative concepts such as Permaculture, Aquaculture and Hydroponics. The collaboration of various partners for agricultural innovation in the north is supported and encouraged by the TEDC.
Let the TEDC help grow your agricultural portfolio.
For more information, or any inquiries contact: Noella Rinaldo
Connect with our team for more information on agricultural opportunities.


Good news campers! We may not have a dining hall (yet), but we have other options!
Enjoy a dinner at Anna Marie’s Snack Shack this summer. No meal planning, cooking, or clean-up required!
Sample Weekly Menu:
- Sunday- Pulled Chicken Sandwiches/Veggie Alternative
- Monday- Walkin’ Tacos
- Tuesday- Sloppy Joes/Wild Rice Burger
- Wednesday- Woodfire Pizza Truck
- Thursday- Chicken/Veggie Fajitas
- Friday- Gyros/Falafel Sandwiches
*Gluten free options will also be available
*Hours: 4:00 – 7:00pm
Tent Site Meal Plans
Kelsey Wood, our Food Service Manager has been cooking up all sorts of delicious delivered meals for this summer, including some of your long time favorites.
We have limited meal service capacity with Tent Site campers having priority, followed by Bungalows. This is offered on a first come, first serve basis.
We have 2 lunch options for tent sites this year:
- A “Simple” lunch should please the pickier eaters in your family and will include items like simple turkey sandwiches and good ol’ PB & J – all of which will include fresh fruits and veggies.
- A “Regular” lunch will include more creative and flavorful options like pesto turkey sandwiches and southwest wraps, which will be served with healthy, fresh and delicious side dishes.
All meals will be packed and delivered to your site. Dinners will include hot, delicious main dishes and sides, freshly baked bread, salad and dessert.
Meal plans begin with Lunch on the first full day of program and end with Dinner on your last full day. Our kitchen team is happy to accommodate any dietary needs and restrictions.
Please refer to the Meal Service Form for details on Take-Out Meals.
Tent Site Meal Pricing:
- Simple Lunch / Full Week: $41 per week per camper
- Regular Lunch / Full Week: $57 per week per camper
- Dinner / Full Week (ages 12 and under): $60 per week per camper
- Dinner / Full Week (ages 13+): $86 per week per camper
- Simple Lunch / Half Week: $17 per week per camper
- Regular Lunch / Half Week: $23 per week per camper
- Dinner / Full Half (ages 12 and under): $24 per week per camper
- Dinner / Full Half (ages 13+): $35 per week per camper


Wolves in western Canada prefer to fish for salmon when it is in season rather than hunt deer or other wild game, researchers have found.
Scientists studied the eating habits of wolf packs in British Columbia.
Deer is the staple food of the wolves in the spring and summer but they often injure themselves hunting them.
When Pacific salmon return to the region's rivers to spawn in the autumn, the wolves prefer the taste of the more nutritious and easier-to-catch fish.
The researchers studied the droppings and hair of eight wolf groups over four years to discover what they ate.
They had expected the wolves to switch to salmon only if deer were in short supply but this was not the case.
"Selecting benign prey such as salmon makes sense from a safety point of view," wrote Dr Chris Darimont, from the University of Victoria, BC, and his colleagues in the journal BMC Ecology.
"While hunting deer, wolves commonly incur serious and often fatal injuries," the researchers said, adding that salmon fishing is much less time consuming than tracking deer in the forest."In addition to safety benefits, we determined that salmon also provides enhanced nutrition over deer, especially in fat and energy."


Dear guests, Welcome to the BnB « STELLA MARIS »
Food and beverages
Indian Breakfast : for two persons is included in the price of your room. It is served from 8 am
We offer a service of lunches and dinners that must be ordered in advance 3 hours before.
This cooking is prepared for the community based (most of the times spicy indian style) on fresh products, we have no menu or card.
There is no alcohol in the enclosure of the convent.
We also accept special orders in advance. Price according the order.
|150 Rp||Free under 5 years|
|Lunch||250 Rp||Rice, carry, fish fried or chicken fried (or day offer), vegetables, fruit, including mineral water|
|Vegetarian lunch or dinner||200 Rp||Day offer|
|Dinner||200 Rp||Chapathi or idiyappam, chicken carry or egg carry, vegetables, fruit, including mineral water|
|Tea / coffee||10 Rp|
|Bottle of water||10 Rp small - 20 Rp 1 L|


This is an appetizing hotchpotch consisting of 381 recipes of Armenian, Bulgarian, Greek, Karaite, Crimean-Tartar, Krymchak and Ukrainian cuisines. It s masterly flavoured with 70 author s illustrations.
The author of the book is Alexey Martirosov, an amazing cook, a former military submariner, and the artist, who devoted 40 years to collecting the best receipts of aromatic main courses; mutton and pork; fish and seafood dishes; salads, baked goods, and beverages. Everybody will find here a recipe to their liking. For example, in the Ukrainian Cuisine section you can find 9 recipes of borscht prepared from 5 kinds of kvass and infusions (even with the pig s ears or one in a loaf of bread), the recipes of pastry straws, fritters, 6 receipts of Ukrainian dumplings , vereshaka and shpundra.
The Author s Recipes section contains the receipts of steamed fish with wine sauce, spurdog fried in batter, beetroot soup with kefir, mussels in wine, fried mutton pies, well-liked pickles, a duck casseroled in honey, Georgian dumplings, zrazy, rapa whelk chop, and minced mutton chop.
The book has convenient navigation and search system, you can also add the recipes to favourites. This application is perfect for those who need to have either a snack or a sophisticated mouth-watering dinner. Alexey will gladly give you a hand. Enjoy your meal!
Requires iOS 4.2 or later. Compatible with iPhone, iPad, and iPod touch.
Secret Cookbook is a free software application from the Reference Tools subcategory, part of the Education category.
The app is currently available in English and it was last updated on 2011-02-11. The program can be installed on iOS.
Secret Cookbook (version 1.0) has a file size of 23.59 MB and is available for download from our website.
Just click the green Download button above to start. Until now the program was downloaded 0 times.
We already checked that the download link to be safe, however for your own protection we recommend that you scan the downloaded software with your antivirus.


The 2013 Avodah Farm CSA season will begin in early June and last approximately eighteen weeks, ending in early October. Deliveries will be on Wednesday afternoons to our three conveniently located Twin Cities pick-up sites, in Minneapolis, Saint Paul, and Mendota Heights, as well as our Eau Claire site. Pepin County locals can pick up their subscriptions on the farm.
Two subscription plans are available. A Regular Subscription will provide a bountiful box of vegetables and herbs every week of our season, and may be shared between two households if desired. A Traveler's Choice Subscription allows busy members to choose how many deliveries they wish to receive (from nine to sixteen) and which weeks they wish to receive them. Be sure to sign up early if you are interested in this option, as we have only a limited number of Traveler's Choice Subscriptions available.
We strive to provide a reliable supply of basic seasonal staples, while also adding novelty and variety to our members' diets. To fulfill that goal, we grow around 150 varieties of about 50 crops. Each weekly box will typically contain 10–15 different items, including something from the Allium family, such as onions, garlic, or scallions; some sort of cooking green, like kale or Asian greens; a root vegetable or two; and often a bunch of herbs. These will be joined by familiar favorites like lettuce, broccoli, green beans, tomatoes, potatoes, cucumbers, melons, winter squash and more as each crop comes into season.
Since everyone's eating habits are different, it's hard to say exactly how many people an Avodah Farm subscription will feed. However, we aim to provide plenty of produce for a family of four or five eating vegetables in healthy moderation; for two enthusiastic, dedicated vegetable eaters; or for one person planning on doing a lot of canning and freezing.
For our Twin Cities members, a Regular Subscription for 2013 costs $576, which works out to $32/delivery. Again, two households can share a Regular Subscription and split the cost. A Traveler's Choice Subscription also costs $32/delivery, plus a $48 convenience fee for the privilege of choosing your delivery dates.
To sign up, please click below to download the appropriate Membership Agreement for the subscription type you are interested in:
Traveler's Choice Subscription
Eau Claire or On Farm Regular Subscription
Eau Claire or On Farm Traveler's Choice Subscription


The McRib is back.
People wonder though, why McDonald’s doesn’t just leave it on the menu. The reason might be how we perceive that extra bite.
Have you ever seen one of those newspaper devices where you put your money in and the top opens to reveal 10 or so NY Times? People, though, take only one and snap the lid shut. Logically, we take no more than a single paper because the second one has little usefulness. Or, as an economist would say, the marginal utility diminished. The second newspaper had much less usefulness than the first one.
For the McRib, one McDonald’s franchisee explains that when the McRib first returns, he sells close to 200 a day. However, by the end of the promotion, anticipation plummets and his daily McRib sales drop to fewer than 50. In other words, similar to that second copy of the NY Times, McRibs buyers are displaying diminishing marginal utility. After their first sandwich, they rarely return for more. Then though, if McDonald’s delays the McRib’s return, excitement again builds as consumers look forward to their first bite. This year, they said the McRib would return during October and then the date was postponed to December 17.
Sources and Resources: As Freakonomics economist Stephen Dubner explains it, McDonald’s just has to wait long enough for him to forget how bad it is. Here, a great analysis of McDonald’s strategy says it is all about arbitrage that is based on hog prices. Also, you might enjoy ths Businessinsider slide show of “11 Amazing McRib Facts” and this NPR interview of the McRib’s inventor. For example, the McRib sandwich contains 70 ingredients.
Announcing the cancellation of this year’s bacon eating contest, Major League Eating (“the world body that governs all stomach-centric sports’) said, ”We cannot, in good conscience, allow [top ranked eater] Joey Chestnut to eat bacon during a global pork shortage,…We estimate that Joey alone could eat 20 pounds of bacon in 10 minutes of competition.”
Where is the pork shortage?
First stop, the US:
- Skyrocketing corn prices make feeding pigs so expensive that farmers are killing their livestock. Actually, we have a pork glut now–up 31% between last August and this August according to the USDA. But less livestock will probably create a shortage during 2013.
Next, the European Union:
- Britain’s National Pig Association (NPA) reports steep declines in Poland’s, Sweden’s, and Ireland’s pig population. Compounding the problem, in the UK, the NPA says sow herd size will probably drop by 20%.
And finally, China:
- With global pork prices ascending, will China need even more inventory for its Strategic Pork Reserve (SPR)? Created during 2007 after porcine blue ear disease diminished the Chinese pig population, the SPR continues to stock hundreds of millions of pounds of frozen pork that are ready for release when prices spike. (But, according to the NY Times, frozen pork only lasts 4 months so maintaining the supply is more complicated than just keeping frozen meat.)
This returns us to the bacon eating contest cancellations. With pork so pricey, pancake contests are getting more publicity. Here, an economist would point out the unintended consequences. Who would have thought that a congressional ethanol mandate could have pushed corn prices upward, the pig population downward, and led to more pancakes???
Sources and Resources: My information on pig populations came from a Foreign Policy blog, a Washington Post blog, this Huffington Post article, and on China’s SPR, here. To describe Major League Eating, I used their publicity.
Posted by: adminEcon
Tags: animal feed, bacon eating contests, bacon shortages, China, corn, demand, ethanol, Major League Eating, National Pig Association, pancakes, pig populations, Poland, pork prices, Strategic Pork Reserve, supply, Sweden, UK, US