our breads are made from organic stoneground flours, stone-milling preserves in the flour the germ oil which is the source of any grain’s unique aroma. all loaves are naturally leavened using our own culture and thorough fermentation process. other basic ingredients are water & sea salt.
**our crumb has a glossy interior, when sliced it will be glistening wet and shiny, but not underbaked. and if you press it, it will be moist or wet to the touch, but it bounces back because the starch is hydrated and gelatinizedand and It’s fully cooked.
below is a sampling of what you may find at THE BAKERY on rotation.
this's our signature table loaf. 100% light sifted stone-ground wheat, with some bran sifted out.
100% stone-ground whole wheat.
our country with added toasted flax, sesame, and sunflower seeds.
100% stone-ground whole spelt.
blend of whole rye and finely sifted stoneground wheat.
100% ancient wheat
100% stone-ground whole khorasan.
30% whole purple wheat
available during the weekend,a bread that is small enough to put in your pocket. "cheddar - jalapeño" and "parmesan - black pepper" using finely sifted stoneground
available only on weekdays. originated in Poland and shaped by hand into the form of a ring, these vegan - sourdough bagels are first boiled for a short time in water and then baked. we do plain, cinnie - raisin, sesame and everything bagels on rotation. schmears available are scallion cream cheese and everything cream cheese. also choose from peanut butter jelly, fried egg and cheese or house nutella with banana.
available every saturday. originally from the small Polish town of Bialystok, bialys rose to fame in NYC. we make our version of the classic using finely sifted stoneground wheat, culture, chopped onions, fresh garlic, herb de provence, mixed sesame seeds and extra virgin olive oil. served toasted with "EVERYTHING cream cheese", fried egg or both.
available every sunday. flat, hollow, naturally leavened bread SERVED with grilled vegetables, lemon tahini dressing, sunflower seeds, hummus and za'atar.
all our buns are naturally leavend with our sourdough culture and made with finely sifted stoneground wheat. below is a sampling of what you may find at THE BAKERY on rotation.
kanelbullar (swedish cinnamon roll)
halonbullar (swedish cardamom bun filled with raspberry and white chocolate)
blabasbullar (swedish blueberry bun)
not cross buns (vegan)
chocolate orange cardamom buns (vegan)
babka (available on every saturday. our version of babka is chocolate, sultanas and cinnamon spread onto a layer of wild yeasted dough, which was tightly rolled, twisted and folded then baked in a tin)
bostock (only on some sundays)
our pastries are hand-made using organic whole grain pastry flour, whole rye flour and whole spelt flour and fresh seasonal produce. below is a sampling of what you may find at THE BAKERY on rotation.
BROWNIES & BLONDIES
classic rye almond and hazelnut brownie
classic spelt walnut blondie
spelt praline and hazelnut brownie
spelt walnut, tahini and halva brownie
rye orange & ginger brownie
rye strawberry balsamic brownie
spelt rhubarb - white chocolate blondie
OTHER CAKES and SLICES
cata coffee cake
"cherry ripe" slice
spiced strawberry - hazelnut slice
classic "gateau breton" with prunes and apple
classic "gateau basque" with preserved cherries
apple walnut and raisin tea cake
banana walnut date tea cake
rye chocolate prune tea cake
lemon sesame tea cake
salted dark chocolate rye cookie
ginger date snickerdoodle
classic oatmeal cinnamon raisin cookie
tahina chocolate chip cookie
olive oil chocolate chip cookie
miso white chocolate chip cookie
pumpkin spiced chocolate chunk cookie
chocolate walnut cookie
BIG ASS chocolate chip cookie with ancient grain (spelt/kamut)
THE EVERYTHING cookie (chocolate, date, cranberry, oat, coconut, cashew nut)
salted dark chocolate buckwheat cookie with cherries(GF)


When it comes to sweets and desserts, a cake is undoubtedly the favorite of many. However, many people avoid them because of being health conscious. The fat and calorie content of cakes, make this delectable dessert quite unhealthy. But by replacing these ingredients with healthy things, you can make the not so healthy cake, healthy. When you are out to fetch the best cakes in Dubai from the best bakery, you can ask the professionals there to keep the recipe healthy so that you bring a cake that is not only delectable, but also is not at all harmful for your health.
G’s is amongst h top bakeries where you can find some of the best cakes in Dubai that too made in a health conscious way. These recipes include fewer calories and fats, while aiming to provide important nutrients like fiber and vitamins. Let us take a look at a few of the healthy cake recipes and celebrate any occasion more healthily:
· Carrot Cake: This cake recipe eliminates the unhealthy substances including sugar, white flour and butter from the dessert. All these things are replaced by healthier substitutions like dates, whole wheat flour and bananas. You can also add a healthy dose of carrots, walnuts, coconut to bake a perfectly textured cake topped with honey sweetened cream cheese.
· Flourless Chocolate Cake: this is a simple chocolate cake recipe, but in place of white flour, whole wheat flour and baking chocolate is used. A punch of nutrition is added to the recipe by packing some healthy ingredients like eggs, coconut oil (in place of cream and butter), cocoa powder and honey (instead of sugar).
· Banana Cake: the banana cake recipe is made healthier with just replacement of the ingredients. The all-purpose white flour is replaced with a combination of corn floor and whole wheat flour in the ratio of 1:1 giving the recipe a nice crumby texture. For a healthy sweetness in the cake, stevia, ripe bananas and almond butter do the thing.
· Fruit-Only Cake: this one is the healthiest choice for celebrating any occasion. Ingredients like whole wheat flour, honey and lemon juice are the basic ingredients of this healthy recipe. You can add all kinds of fresh fruits like banana, strawberry, pineapple and apples to add a load of vitamins and mineral to this decadent cake recipe. Of course, you would need peeling and knife skills to make it perfect.


Friday, October 26, 2007
Pumpkin-Carrot Cupcakes with Cream Cheese-Ginger Frosting
I've been dying to bake pumpkin cupcakes since August, I've been constantly searching for a can of pumpkin in the supermarkets, but I was told by a clerk that "canned pumpkin is only available during the Thanksgiving season". I don't get it, what's the point of canning food if it's only going to be available when in season? Maybe people don't buy canned pumpkin in this island util November, but still that pumkin is gonna stay edible at least two years from when it was first canned.
Anyway, so at last I got me some pumpkin and did the cupcakes, using as base a Gluten-Free Pumpkin Cupcakes from Simply Recipes. I really love the way they turned out, when you eat them you taste the spices and the sublte flavor of the pumpkin followed but the nice after taste of the carrots and walnuts. The cream cheese with the ginger compliments the spiciness of the cupcake. The candies on top are chocolate covered ginger. I've got to say that I'm actually very proud of this cupcakes.
1 stick unsalted butter, room temperature
1 cup brown sugar, packed
2 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups unbleached all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger, ground
1/8 teaspoon cloves, ground
1/8 teaspoon nutmeg, ground
1/2 cup buttermilk
½ cup walnuts, chopped
1 cup carrot, shredded
-Preheat oven to 350 F. Cream the butter, brown sugar, molasses and honey, until light and fluffy (2-3 minutes). Add one at a time, the eggs, then the pumpkin and vanilla; beat until incorporated.
-In a separate bowl, sift together the flour, baking soda, baking powder, salt and the spices. Add the flour mixture and buttermilk alternatively to the pumpkin batter. Add the walnuts and carrot stirring until just combined.
-Pour into paper lined cupcake pans, filling close to the tops (I used an ice cream scoop) and bake 18 minutes or until done. Let cool completely.
Cream Cheese-Ginger Frosting
8oz cream cheese, room temperature
1 stick unsalted butter
½ cup brown sugar
2 tablespoons ginger spread
-In the bowl of an electric mixer, put the cream cheese, ginger spread, butter and brown sugar on medium speed until smooth. Refrigerate 30 minutes if too soft.


The cuisine of the islands invites you to enjoy a convivial and family atmosphere. It is the image of Polynesia: sunny and sea-oriented. At the meeting of Asian and Western influences, Tahiti has preserved her gastronomic charm, for the greatest pleasure of the eyes and the taste buds. Let’s discover together the typical food in Tahiti.
Fish & Food in Tahiti
Fish in Coconut Milk
Of all Tahiti‘s specialties, raw fish in coconut milk is the one that will accompany you throughout your stay. This dish combines two typical Polynesian foods that are the basis of the diet: Fish and coconut milk. Therefore, it is difficult to find something more authentic than raw Tahitian-style fish, which you can enjoy at any time of the day.
Most often, it is bluefin tuna, cut into cubes and served soured with lime. The tuna marinated in this way is eaten raw. Therefore, the fish must be very fresh. The recipe sometimes adds some raw vegetables, cucumbers, tomatoes and onions. Carrots and an ounce of ginger may also be added. Finally, coconut milk is poured over the whole thing. Of course, the success of the tasting depends on the quality of the products. Make sure that the coconut milk is fresh, that is, made from freshly grated pulp and not from the package.
Raw fish in coconut milk, or “Poisson Cru” is the national dish of Polynesia. This dish is both a signature dish and a taste sensation. It is best eaten without side dishes or with some rice.
Hot and Cold Tuna With Sesame Seeds
The products of the sea and the lagoon are very popular in Polynesia. Fish is consumed without moderation and to our greatest pleasure. Bluefin tuna, in particular, enlivens some of the best culinary specialties of Tahiti. This includes the hot and cold tuna. The tuna is served half cooked, means: hot and cooked on the outside and cold and raw on the inside.
The tuna is cut into pieces and moistened with a lemon-soy marinade. Then it is covered with sesame seeds. Good cooking is important, as only the top parts are cooked, while the inside must remain raw. Finally, after resting, the tuna blocks are cut into strips.
The hot-cold tuna with sesame is surprising in taste and can be served with rice or some pieces of fresh fruit. The combination of flavors makes the dish absolutely delicious.
Meat & Food in Tahiti
In addition to the fish dishes, you can’t help but try the Fafa chicken. As the name suggests, it is white poultry meat with Tahitian spices. The chicken breast is marinated in fresh coconut milk and mixed with several leaves of Fafa, a spinach-like tropical spice plant.
This Tahitian specialty is quite simple to prepare and is best served with rice. It has the main advantage of allowing you to taste the leaves of the taro, the fafa. The dish is a convivial meal in Tahiti and the mixture of coconut, fafa and chicken is a delight for all.
Ma’a Tinito With Pork
Literally translated, ma’a tinito means Chinese Food. It is a reminder of the influence of the Chinese community in Tahiti on the development of the local food culture. More than that, this dish fuses the flavors and colors of different cultures, showing the openness of Polynesian society.
Ma’a tinito is a dish in which different foods are not mixed together, but are layered on top of each other. This includes red beans, soy noodles or pasta, some sliced green beans, and finally pork that has been previously braised in soy sauce. If there is no pasta, it is served with white rice.
Sweet Food in Tahiti
Coconut Bread Traditional Style
The coconut bread is a kind of brioche bread, a sweet that you can enjoy at any occasion. You can eat it for breakfast, during the day and also as a side dish at the table. Unlike the name suggests, this sweet treat is not baked with coconut and usually has only a distant aroma. However, gourmets add shredded coconut to enhance the flavor.
Coconut bread can be eaten hot or cold like a pastry. It can be finished with a spread, jam or coconut cream to maintain the intensity of coconut. This sweet dish is one of the specialties of Tahiti and an essential part of Polynesian culture.
Po’e Banana in Traditional Way
Would you like a more intense sweet? Let yourself be tempted by the best Polynesian dessert. Po’e is a kind of fruit pudding flavored with vanilla and coconut milk. It is available with fruits and vegetables, especially as a side dish to the main course. However, in its sweet version, it is the Po’e Banana that attracts all the flavorful attention.
The bananas are mashed and then mixed with tapioca flour and vanilla seeds. The whole is then wrapped in banana leaves and baked in the oven. The result is once again surprising: a sweet dessert that is both creamy and gooey.
Share the Food on Tahiti Oven Sunday
If you are lucky enough to have the opportunity, you can participate in the traditional Tahitian oven. This ancient technique involves steaming food in a hole in the ground. The food is placed on red-hot volcanic stones and then covered with large banana leaves. The oven is finally sealed with bags of earth or sand to preserve the heat.
And what is cooked in a Tahitian oven? Everything: fish, meat, vegetables and cakes. The centerpiece is a small suckling pig, much loved by the Polynesians. All the specialties of Tahiti are here. Some dishes that need a shorter cooking time are wrapped in leaves or put in pots and stacked on the edges of the stove where the temperature is not so high.
The ritual of preparation is followed by several hours of cooking. During the waiting time, people play, talk and sing. Opening the oven is a moment of joy and one of the best ways to experience Polynesian culture. This event, not to be missed, usually takes place on holidays and many guesthouses and hotels in Tahiti offer it to their guests.
Discover Tahiti and Her Islands
The Polynesian culture is rich and generous, and tropical flavors are part of the local heritage. The Queen Island of Polynesia still hides many surprises. Contact us to organize your trip to French Polynesia. You will learn the art of Taurumi during a massage in Tahiti, and attend the Heiva, the pinnacle of Maohi culture, by meeting the Vahines of Tahiti.


Our Thanksgiving this year was very simple and laid back. That being said so was my "giving thanks" look. I love cheetah prints and mixing it with these green pants was a perfect fit for the occasion. I paired it with the booties to give it a casual look. We had a large feast of food including ham, pork, turkey, cornbread, rice, black beans, corn, salad and so much more . I decided to do the dessert table full of the yummy stuff. I'm not a great baker but I love the decoration aspect of it. I got the tiny dessert cups and made different flavors of cake. I did apple cider, vanilla and pumpkin and I also did a cheesecake (that was probably the best one). I added little swirls of icing all around it to make it tasty. I have included a picture of my desserts. Hope you enjoy!
<3 Live Up Fashion


Activating Your Food Network Subscription: A Step-by-Step Guide ===
If you’re a food enthusiast, you know that the Food Network is a must-have subscription for exploring unique and delicious recipes. However, there’s a catch, and that is you need to activate your subscription to access premium content. So, if you’re wondering how to activate your Food Network subscription, you’re in the right place. In this step-by-step guide, we’ll walk you through the process of activating your subscription so you can start exploring all the delicious content with ease.
Step 1: Accessing the Food Network Website
The first step to activate your Food Network subscription is to visit the Food Network website. Open your preferred web browser and type in “www.foodnetwork.com” in the address bar. Once you reach the homepage, you’ll see an option in the top right corner of the page to “Sign In.” Click on that option, and it will take you to a new page where you’ll be prompted to enter your login details. If you already have an account, enter your email address and password to sign in. If you don’t have an account, click on the “Create an Account” option and follow the instructions to create a new account.
Step 2: Enter Your Subscription Information
After logging in to your account, you’ll see the “Activate Food Network GO” option on the top right corner of the page. Click on that option, and you’ll be taken to a new page where you’ll need to enter your subscription information. You’ll be asked to provide your TV provider’s login credentials, which you can obtain from your cable or satellite provider. Once you’ve entered the required information, click on “Continue” to proceed.
Step 3: Verifying Your Activation and Enjoying Premium Content
After you’ve entered your subscription information, you’ll receive a confirmation message letting you know that your Food Network subscription has been activated. Now, all you need to do is click on the “Watch Live TV” option, and you’ll be taken to the Food Network’s live stream page. From there, you can access all the premium content available to Food Network subscribers. Start exploring the mouth-watering recipes, cooking shows, and much more that the Food Network has to offer.
That’s it, folks! Activating your Food Network subscription is a simple process that any food enthusiast can do. By following the three steps outlined in this guide, you’ll be able to access all the premium content that the Food Network has to offer in no time. So, what are you waiting for? Get started on your culinary adventure today!


It’s a strange fact that sea air always seems to make you feel hungry, and in Greater Yarmouth you’re never more than 9 miles away from the coast, surely the perfect excuse to eat, drink and be merry … http://www.great-yarmouth.co.uk
Residents and friends of Trafalgar Road, a pretty street of friendly B&Bs in the heart of Great Yarmouth, all decorated with glorious hanging baskets full of flowers of all colour come together for a summer street party, catered for by chefs at nearby restaurants. As people gather, chefs make their final preparations in restaurant kitchens, using local Norfolk or Suffolk produce wherever possible, then serve their delicious dishes to the excited group.
From fish dishes to lobster salads, colourful cosmopolitan dishes, traditional succulent fish and chips then scones for afternoon tea, with a triumphant cake finale, a street party has never been so spectacularly catered. A little of what you fancy does you good.
Featured in this short film: Trafalgar Road B&B proprietors and friends, food and drink from Café Cru at The Imperial, The Seafood Restaurant, Quayside Plaza, Fish ‘n’ Grill, HMS Hinchinbrook, Sara’s tearooms and Kirsty’s Cakery.


Cooking ClubFrom 12:15 pm to 2:00 pm
- Kim Manning Contact
- email@example.com Email
Do you enjoy learning new recipes, and really have fun cooking and tasting with a group of people? You might really enjoy trying the Cooking Club life group. Beginners and gourmet chefs all welcome. If you are interested in sharing/teaching a favorite recipe of yours than contact Kim Manning.
Our Next Event
At the Holiday Cooking Club we will be making and tasting special holiday recipes! Please sign up at the kiosk in the foyer@!


Yes, we cater!
We provide full service catering for any occasion.
From elaborate weddings and corporate events to intimate party gatherings with family and friends.
You can choose from our à la carte or banquet (preset) menu on this site or we can offer a customized selection.
Let us bring our restaurant to your door.
Please contact us at email@example.com or call (415) 750-9090.
We welcome your call to set up a free, no obligation event consulting appointment.


The typical American diet is loaded with foods that cause and that can contribute to the spread of cancer. Therefore a cancer diet should eliminate these foods and replace them with foods that destroy cancer. Regardless of what type of treatment strategy you choose, a diet that enables the body to fight cancer should be central.
A diet of fresh raw vegetables and fruits, raw seeds and nuts and whole grains produces an alkaline environment. The consumption of cooked foods should not consist of more that 20% of the total diet.
Avoid refined flour and sugar products, trans fats, food additives, artificial sweeteners and dairy products. Cancer cells love an acidic environment. A meat based diet produces acid so avoid all meat with the exception of kosher fish and a little chicken.
What about adding supplements to your diet? There are products that make statements that they help cancer patients but lack the science to back up their claims.Click here to read the testimonial of a cancer patient who took this supplement and had great results. Her doctor wanted her cancer maker to be under 39.0. Her first score since taking the product was 5.5! (The doctor does not recommend any cancer patient discontinuing chemotherapy. This supplement can be taken along with it.) Click here to read all about it.
Drink plenty of water that does not contain chlorine or fluoride such as natural spring water. Several cups of green tea per day would also be beneficial as it contains cancer fighting properties.
Add super foods to your diet such as wheatgrass, barley grass, Tahitian Noni Juice and mangosteen juice.
Barley grass is one of the world’s superfoods and is a potent antioxidant that is thought to help the body kill cancer cells. It contains a nutrient called alpha-tocopheral succinate which seems to impede several types of cancer. If you google “barley grass testimonials cancer” (without quotes) you will see a few. Aside from its cancer fighting properties it gives energy. It would definitely be an asset to a cancer diet.
Click here to get access to free eBook that tells how to fight cancer using powerful natural strategies.


30g of ground flaxseed (3 tablespoons)
20g maple syrup (1 tablespoon)
30g of whole almonds (around 25 of them)
150-200ml of water
Mix the whey protein, peanut butter, flaxseed and oats together in a big bowl. Start adding water and keep mixing until there is nothing left dry and it has turned into a sticky batter. Now add almonds and maple syrup and mix them into the batter.
Take it out of the bowl and flatten the batter evenly. To make it easier put it in a ziplocked freezer bag. Once completed put the batter into the freezer for 90minutes and cut into 7 equal bars.
Each bar will sort you out with around:
12g of predominnatly HEALTHY fats
Each bar will give you 250 calories. They are low carbs, low GI, and a fantastic meal replacement. Keep them in the fridge and wrap them in grease proff paper or even tin foil.
THESE TASTE AWESOME! ENJOY!


A typical sweetener that is commonly used in many different meals and beverages is refined or white sugar. It is manufactured from sugarcane or sugarbeets that have had the sugar extracted through processing. The natural molasses and nutrients that were previously included in the sugar are eliminated during this process, leaving behind a white, crystalline product that is 99.9% pure sucrose.
While refined sugar can make meals sweeter, it can also be harmful to your health. Here are a few explanations:
Refined sugar has a lot of calories but no necessary nutrients. Too much sugar consumption can result in weight gain, which raises your chance of getting diabetes, cancer, and other diseases as well as heart disease.
Blood sugar levels rise fast as a result of refined sugar’s speedy absorption into the circulation. This may result in an increase in the synthesis of insulin, which may then cause a dip in blood sugar levels, leaving you hungry and exhausted.
Your chance of contracting chronic conditions including type 2 diabetes, heart disease, and some forms of cancer can rise if you consume too much refined sugar. Additionally, obesity, high blood pressure, and liver disease have all been connected to sugar intake.
One of the main causes of dental decay is sugar. Consuming sugary meals and drinks causes the bacteria in your mouth to interact with the sugar, producing acids that can erode your tooth enamel and cause cavities.
No necessary nutrients are present in refined sugar, and it may even deprive the body of vital vitamins and minerals. Sugar overconsumption can also hinder the body’s capacity to adequately absorb nutrients.
Honey and jaggery powder are two of the most widely used natural sweeteners available. Both have a unique flavour and taste and are frequently used in different cuisines. While bees collect nectar from flowers to make honey, sugarcane juice or palm sap is boiled to create jaggery powder. We will evaluate honey and jaggery powder on a number of different criteria in this blog post to see which is superior.
Although their compositions are different, both honey and jaggery powder offer some nutritional value. Antioxidants, enzymes, vitamins, and minerals including iron, calcium, and magnesium are all present in honey. Additionally, it possesses anti-inflammatory and antibacterial effects. Jaggery powder, on the other hand, is rich in calories and carbs despite having iron, calcium, and potassium.
Although honey and jaggery powder both offer some nutritional value, honey outperforms them both in terms of antioxidant and anti-inflammatory effects.
Depending on which flowers’ nectar was used to make the honey, each kind has a unique flavour and taste. Some types of honey are delicate and flowery, while others are powerful and dark. On the other hand, jaggery powder may give any meal depth thanks to its distinct caramel-like flavour and scent. Indian food frequently uses it to sweeten drinks and sweets.
The taste and flavour of honey and jaggery powder vary and are dependent on individual preferences. But jaggery powder has a distinctive caramel-like flavour that goes well with many different foods.
The rate at which a meal elevates blood sugar levels is determined by its glycemic index (GI). Foods with a high GI value raise blood sugar quickly, whereas those with a low GI value raise it more gradually. Due to its high GI value, honey has the potential to quickly raise blood sugar levels. On the other hand, jaggery powder has a low GI rating, which indicates that it distributes glucose into the circulation gradually and is a healthier choice for those who have diabetes.
Honey loses to jaggery powder in terms of glycemic index since it has a higher GI value.
Honey is a pure natural product that doesn’t need to be processed, and the nectar-producing flowers determine the quality of the honey. On the other hand, sugarcane juice or palm sap is heated until it thickens and hardens to create jaggery powder. Jaggery powder is created by heating, which might diminish part of its nutritious benefits.
Since honey is a natural product and doesn’t need to be processed, it wins in terms of processing.
Honey is easily accessible and can be purchased in the majority of supermarkets and grocery stores. Depending on the type and quality, honey might cost more or less than jaggery powder, although it is often more costly. When compared to honey, jaggery powder is less accessible and is only sold at specialised stores. Jaggery powder typically costs less than honey.


Celebrating Sustainability in Killybegs?
It was interesting to read that United Fish Industries, (UFI) are to build a state of the art fish meal and oil processing facility in Killybegs. A reason for congratulations and celebrations in South Donegal!
My reason for writing is to express enthusiasm for the strict environmental standards that will be adhered to and to address a further need for sustainability. Many locals, fishermen, anglers and tourists will really appreciate the commitment to protect the pristine local environment. Critically there is an additional requirement that the sustainability of target and non-target fish stocks are assured both locally and in their ocean habitat.
All those in the industrial fishing sector, fishermen, processors, meal suppliers and fish farmers have a responsibility to ensure sustainable future fish stocks beyond Environmental Protection Agency (EPA) controls. The long term future and sustainability, of fishing, crucially depends on protecting the diversity and abundance of the natural environment.
The natural abundance in our oceans, estuaries and coasts is a prized asset. Many will be re- assured if the Fishing Industry and controlling agencies continue to work for future sustainability of natural resources, in addition to the high environmental standards for the new plant at Killybegs.
Protecting future abundance, diversity and value of our natural environment is vital to achieve the natural sustainability needed for economic/ socioeconomic success in coastal communities. Environmental protection is therefore to be welcomed and sustainability of fish stocks, both near and far is equally important.
19 Swanton Gardens
As was reported, IAWS, a leader in the fast growing lifestyle food business operates via Origin Enterprises a supplier of fishmeal, fertilizer and animal feed through UFI. IAWS, Origin Enterprises and UFI are dependent upon a supply of fish to feed the needs of aquaculture. Other smaller commercial operators, including many who fish as a lifestyle choice, demand that wild fish are always abundant and are aware that it is essential to balance the needs of natural fish and aquaculture. Their future depends upon natural abundance. A marketable fish, wild or farmed, ultimately depends on natural abundance. Since fish meal provides the basis of aquaculture natural stocks need to be abundant.
Therefore it would be economically and ecologically sensible to exploit fish stocks sustainably and manage wild stocks with future value in mind. That means balancing the catching of wild fish with the impact of fish farms on other fish stocks and a holistic assessment of the natural environment.
19 Swanston Gardens


Rocky Top Hospitality recently shut down all eight of their North Carolina locations in honor of those who make or break the business. Their employees were treated to an evening of outrageous antics, including Jersey Shore make-overs, karaoke and more! Many downtown businesses supported the annual Employee Appreciation Pub Crawl, including The Borough, Isaac Hunter’s Tavern and The Oxford, just to name a few.
Here are some photos from this over the top competition.
Rocky Top Hospitality has been devoted to improving Raleigh, North Carolina’s local dining scene since 1998, when its first restaurant opened. Michael Dean’s Seafood Grill & Oyster Bar was the culmination of years of planning. After working in restaurant management in Raleigh area chains, Dean Ogan lit the fire in Michael Dean’s wood oven with the help of some friends and investors. Six other restaurants have now sprung from that flame.


CAD? Tough current medical and surgical treatments manage coronary artery disease, they do little to prevent or stop it. Nutritional intervention, as shown in our study and others, has halted and even reversed CAD.
By Caldwell B. Esselstyn Jr, MD; Gina Gendy, MD; Jonathan Doyle, MCS; Mladen Golubic, MD, PhD; Michael F. Roizen, MD The Wellness Institute of the Cleveland Clinic. Dr. Esselstyn is author Prevent and Reverse Heart Disease and has been on the Board of Governors Cleveland Clinic.
ABSTRACT Purpose X Plant-based nutrition achieved coronary artery disease (CAD) arrest and reversal in a small study. However, there was skepticism that this approach could succeed in a larger group of patients. The purpose of our follow-up study was to define the degree of adherence and outcomes of 198 consecutive patient volunteers who received counseling to convert from a usual diet to plant-based nutrition. Methods X We followed 198 consecutive patients counseled in plant-based nutrition.
These patients with established cardiovascular disease (CVD) were interested in transitioning to plant-based nutrition as an adjunct to usual cardiovascular care. We considered participants adherent if they eliminated dairy, fish, and meat, and added oil.
Results X Of the 198 patients with CVD, 177 (89%) were adherent. Major cardiac events judged to be recurrent disease totaled one stroke in the adherent cardiovascular participants—a recurrent event rate of .6%, significantly less than reported by other studies of plant-based nutrition therapy. Thirteen of 21 (62%) nonadherent participants experienced adverse events. Conclusion X Most of the volunteer patients with CVD responded to intensive counseling, and those who sustained plant-based nutrition for a mean of 3.7 years experienced a low rate of subsequent cardiac events.
This dietary approach to treatment deserves a wider test to see if adherence can be sustained in broader populations. Plant-based nutrition has the potential for a large effect on the CVD epidemic.
The core diet. Whole grains, legumes, lentils, other vegetables, and fruit comprised the major portion of the diet. We reassured patients that balanced and varied plant based nutrition would cover their needs for amino acids, and we encouraged them to take a multivitamin and vitamin B12 supplement. We also advised the use of fax seed meal, which served as an additional source of omega-6 and omega-3 essential fatty acids.
Foods prohibited. Initially the intervention avoided all added oils and processed foods that contain oils, fish, meat, fowl, dairy products, avocado, nuts, and excess salt. Patients were also asked to avoid sugary foods (sucrose, fructose, and drinks containing them, refined carbohydrates, fruit juices, syrups, and molasses). Subsequently, we also excluded caffeine and fructose.
Enabling the body to correct harmful processes. Future discoveries may help to explain why plant-based nutrition is so effective, yet we can postulate likely mechanisms. When foods that injure or cause endothelium dysfunction are avoided, the body readily restores the capacity of endothelial tissue to produce nitric oxide. Such change reduces production of vasoconstricting endothelin and thromboxane by injured endothelial cells. Our insistence on daily ingestion of generous portions of green leafy vegetables favors an improved population of endothelial progenitor cells.33
33. Mano R, Ishida A, Ohya Y, et al. Dietary intervention with Okinawan vegetables increased circulating endothelial progenitor cells in healthy young women. Atherosclerosis. 2009;204:544-548
Courtesy Healthy Referral Newspaper, est 1989. Contact firstname.lastname@example.org or 347- 687-9355 to order Preventive Health Report with 4 top preventive medicine doctors covering heart, cancer, anti-aging, and healing philosophy. Short 20 pg ebook. Based on 25 years of research and publishing Healthy Referral Newspaper. Can order the hard copy too. Partial proceeds to help benefit the Israel Tennis Centers. www.healthyreferral.com


I have a favor to ask you.
This is my sweet nephew, Levi. Levi is severely allergic to peanuts, tree nuts and eggs.
This is my sweet nephew, Josiah. Josiah is allergic to eggs, dairy and peanuts.
Levi is my brother, Josh and his wife, Andrea’s first born son. Josiah is my sister, Jordan and her husband, Justin’s first born son. There is no history in our family of food allergies so these recent discoveries have rocked our family for the past few months. It has been a battle of worry, lamenting, learning, fighting and repeating. After a lot of thinking and praying I have come to the conclusion that Papa has a purpose for this and maybe he wants to use our family to get the news out there about food allergies because the truth is, they are becoming more and more common.
“According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children increased approximately 50% between 1997 and 2011. This potentially deadly disease affects 1 in every 13 children (under 18 years of age) in the U.S. That’s roughly two in every classroom” (https://www.foodallergy.org/facts-and-stats).
I could go on and on with statistics, but I think you get the point.
To be honest, a year ago I had no idea what the big deal about food allergies was. I honestly just felt inconvenienced when I couldn’t eat a certain food in certain areas. Now, I want to shout out to the world how important this issue is.
I know it stinks not to be able to eat a peanut butter sandwich for lunch, but THIS IS LIFE THREATENING! I mean look at this face.
I’ve seen the hives on his body when peanut butter even touched his skin. Can we please make a few sacrifices so Levi and all the other children with food allergies can be safe?
I have not only seen the effects allergies have on the kids, but the burden of this invisible disease on parents and families is enormous. Spending last week in Florida with my family really opened my eyes to this. When we went to the grocery store, we had to read every label to make sure items were safe. In one Publix there was a sign that said “all of our meat items in this department may have come into contact with eggs, dairy, nuts, etc”. Well, we had to leave and get our meat somewhere else. When we wanted to get breakfast at the airport we couldn’t because Starbucks and Great American Bagel both didn’t have information available on which items contained dairy and peanuts. So we didn’t eat. Because what I didn’t realize a year ago is that even if people around the kids eat these items, it can be bad for their health. For example, let’s say I eat a monster cookie for breakfast (may or may not have done that this morning) and then go over to watch Josiah for the day. If I kiss him anytime in the next five hours, he will break out in a rash. And the more his skin comes into contact with these items, the less likely he is to out-grow the allergy. So food allergies not only affect what the children eat, but what everyone around them eats as well.
So how can we help these kids and parents live with a little less fear and show them deep, considerate love?
-Maybe try going a week without dairy, eggs and nuts in anything you eat so you can sympathize better with families with food allergies.
-Maybe when you host an event make sure to take note of any food allergies and then do research and make baked goods that are safe. The few extra minutes it takes to find a new recipe and use the right ingredients will make a world of difference.
-Maybe help raise awareness of food allergies so that restaurants start offering more allergy friendly options.
-Maybe contact your school and ask what food allergies there are so lunch preps can be made conscious of what foods to avoid.
-Maybe share this blog post so we can spread the word about the deadly effects of ignorance about food allergies.
-Maybe on Halloween put a teal pumpkin out on your front porch and offer peanut free snacks or alternative items such as glow sticks or coloring books.
So I guess I am asking you a few favors. For my nephews and for all those other precious children who have to face the daily reality of food allergies.


Gluten Free Flour
Naturally Elevated Gluten Free Flour is used as an alternative to traditional flour, ideal for those with celiac disease and gluten sensitivities. High in protein, essential amino acids and a plethora of different vitamins and minerals, it is rich in dietary fiber essential to a well-functioning digestive system.
How Is It Sourced?
Hemp flour is made out of hemp seed cake. The hemp seeds all have to be processed beforehand to make sure that they are of the highest quality and that they have not been exposed to any harmful chemicals or pesticides. The hemp seed cake is then grinded so that it becomes a fine material that can be worked through a sieve. The end result is 100 percent hemp flour.
How Do They Compare
Naturally Elevated Gluten Free Flour is gluten, wheat and grain-free. Combined with the above mentioned health benefits, Naturally Elevated Gluten Free Flour is superior to all-purpose wheat flour which offers little from a health perspective.
Please Note: Hemp flour does not rise, however, can be combined with other flours that do if bake something that needs to rise.
Naturally Elevated Gluten Free Flour is perfect for baking bread, nutrition bars, cookies and muffins. Got a Gluten Free Flour recipe you want to share? Submit it via the ‘Contact Us’ link on the Naturally Elevated website for your chance to be featured across our platforms.


Weird name for a sweet dish, right? Well yes it surely sounds weird but the taste of it is delicious.
It’s the indulgent delight of traditional Italian cuisine. It is an Italian dessert named for cooked cream.
It’s all sweet cream, thickened with gelatin and is prepared in mould. The cream can be aromatized with coffee, vanilla or any other flavor you like. It’s a type of pudding.
The main ingredients to prepare Panna cotta are cream, sugar and gelatin. The purpose of gelatin is to set the mixture and create a custard-like stability. It’s a small Preparation which takes nearly 10 minutes, but to serve it, one would have to wait for at least 4 hours.
Sugar is mixed in warm cream, and then left to dissolve. As mentioned above the cream can be flavored, by infusing spices in it or by adding rum, coffee, vanilla etc. While this cream is prepared, gelatin should be softened in cold liquid and then added to the warm cream mixture. Once added, immediately whisk the mixture until it becomes very smooth in texture. Adding the gelatin to the warm mixture of cream and sugar is what activates the gelatin. The ingredients are warmed just to dissolve properly. When the batter is ready, make sure there are no lumps left in it. If they are left then bring it back to the stove and dissolve the lumps. Don’t let the ready batter boil again.
Pour it in the molds and allow it to set. To make it a little tasty and interesting, you can have the bottom layer of caramel. Before pouring the batter, you can pour caramel into the molds.
Tip- Panna cotta can also be prepared in shot glasses and topped with berries.
What if the Panna cotta is not coming out of the mold? Here’s what you can do- dip the molds (one at a time) in half filled warm water utensil for about 5 seconds. Then invert the mold on a serving plate and carefully remove the mold.
The best thing to use to make Panna cotta is flexible silicone muffin pans. Pour your dessert in it and freeze it. Pop them out on your serving plate and serve. This will take you only half an hour to make the dish. If you don’t want to freeze your dessert then you can serve it in ramekins. This is a small dish for serving an individual part of food.
Garnishing always makes the dish look more appealing. Strawberry, caramel or chocolate sauce can be garnished and served with Panna cotta. And you have a beautiful, tasty and appealing Panna cotta with a rich and silky smooth texture.
How will you know that the recipe of Panna cotta is executed perfectly? You will know it by its stability. But if the dessert wobbles like a little girl who has wore high-heeled shoes, then you should know that gelatin is over used.
A secret to make it perfect- never exceed from 8 grams of gelatin for every 500 grams of liquid.
Well obviously it’s a heavy dish with the cream and everything. But you can make it light by using lighter cream or milk instead of heavy cream. It will alter the taste.
This dessert is a restaurant dessert and also a home cooking dessert. Quickly prepared with easily found ingredients in the kitchen. It’s a gluten-free dessert, as long as your dairy, gelatin and flavoring are gluten free. People who are conscious about their sugar or diet or carbs – can enjoy this dessert. As it can be low- sugar, no-sugar or fruit sugar.
In baking, sugar not only sweetens the cake or cookies but also moisturizes it. Substituting sugar can vary the results of the dessert. But in Panna cotta you can lessen as much sugar you want and you will like it. Honey, agave syrup, maple syrup, and other alternative syrups can be used to sweeten Panna cotta. Using these alternative syrups will help you take a lot less sugar than needed. Real fruit’s sweetness will also taste amazing instead of sugar taste.
For those who are vegetarian- Panna cotta can be vegan as eggs are not used in Panna cotta. For those who ask about gelatin, it’s not vegetarian. Gelatin is the main ingredient which gives Panna cotta its stability. But there are some good substitutes coming in the market.
Some are allergic to dairy products. The gelatin can take care of it as almost any liquid can be used. Cream can be replaced by any of these- almond milk, coconut milk, soy milk. Or you can also supplement by using a non dairy creamer.
One last thing you should know about Panna cotta is that when you are serving the dessert and it separates into different layers of milk and cream, not to worry it’s a common problem. Just don’t panic or be upset, it happens sometimes if the mixture isn’t well whisked or it gets too warm. To avoid it, let the mixture come to room temperature before serving it. Once it is at room temperature, whisk it again and pour it in the serving dish or cups. Whatever you may please!


I wasn't feeling 100% this evening so I made one of my favorite foods for dinner... POPCORN. Popcorn has been given a bad rap in my opinion. Thinking about grabbing a bag of chips?? Why not pop some popcorn, where you can control all the ingredients. I keep it to the serving size, and enjoy a tiny bit of Earth Balance with sea salt. Popcorn is so good though, I could eat it plain. I only eat popcorn I have made myself.
Another goodie from my Crazy-Fit-Chicks group!
I do enjoy a good cup of coffee! I really love this brand. It is a great alternative to regular dairy creamer.
So if you are like me, you gather tons of pins, magazines and cookbooks. Do you actually use them? What are you doing with all those workouts you have pinned?? Next week I will highlight some recipes from Pinterest, magazines, and cookbooks. I will also share some of my favorite workouts from Pinterest.


As you plan your Thanksgiving meal, make safety a priority in your kitchen! Keep your holiday dinner delicious and safe with the following tips:
- Move things that can burn away from the stove. Turn pot handles toward the back so that they can’t be bumped.
- Watch what you’re cooking. Use a timer when roasting a turkey or baking pies.
- Be prepared. Keep a large pan lid or baking sheet handy in case you need to smother a pan fire.
- Stay awake and alert while you’re cooking. If you see smoke or the grease starts to boil in your pan, turn the burner off.
- Prevent burns. Wear short sleeves when you cook, or roll them up. Don’t lean over the burner. Use potholders and oven mitts to handle hot cookware.
The National Fire Protection Association discourages the use of outdoor gas-fueled turkey fryers. Watch this Dangers of Turkey Fryers video to see the significant risk posed by a large quantity of cooking oil at high temperatures. If you prefer fried turkey, go to a professional establishment or consider a new type of "oil-less" turkey fryer.


Posted on Aug. 07, 2009
On a hot day in spring Derek and Rachel tried some products from Japan and the UK that have a history in most peoples’ lives.
Pocky is a chocolate covered bread stick made in Japan since 1966. In the years since its creation there have been dozens of new flavours created. Many of them only available in certain geographical locations. It’s very easy to eat a more than a dozen Pocky sticks in a single sitting.
Terry’s Chocolate Orange has decades more history; dating back to the 1920s. It was originally a ‘chocolate apple’, but the orange was introduced in the 1930s, and due to the apple’s declining popularity it was phased out in 1954. That said, there’s now many different flavours from Orange Mint to Orange Raspberry. Though, only the orange readily available around the world.
Terry’s Dark Chocolate Orange – Purchased from World Market in Fort Worth, Texas
Pocky – Purchased from World Market in Fort Worth, Texas


As we do each year, Ultra set out to identify trends in the food world that are gaining traction in consumer packaged goods. We attended the Fancy Food Show and Expo West, combed through Mintel and The Innovation Group reports, listened to countless hours of podcasts from America’s Test Kitchen and Bon Appetit, and read anything about food trends we could find from sources like Lucky Peach, Cherry Bombe, the New York Times cooking section and Food Dive. We put it all together under five overarching consumer attitudes that are shaping how consumers think about food in 2016, and identified two trends that are coming from each specific attitude. Collectively, our 2016 food trends live as a hard-bound book, but we’ve made it accessible digitally to read or download (look for the download at the bottom). If you have any questions or would like more insight, we would love to hear from you.
Broadening Palates: Consumers crave new flavors and bolder tastes. We see these tastes coming through in the popularity of Jerky and Spicy foods.
Purist Attitudes: Decision criteria is narrowing. Consumers want nothing artificial, no sugar, and minimally process options. Consumers are turning to foods like Fat and Coconut to deliver rich flavor.
Authentic Experiences: Consumers are looking for original food experiences, found in ethnic and alternative foods. The complex flavors or Southeast Asia and Fermented Foods satisfy consumers’ complex palates.
Sustainable Food: Reducing food waste and environmental impact, bringing attention to crisis like drought and endangered species, and spotlighting alternative sources of food are of-the-moment.
Food Pharmacy: Consumers are looking at foods for the specific health benefits – vitamins, minerals, fiber, probiotics – and are creating a custom diet to deliver impactful changes on how they feel, look and act. Foods that are Unexpectedly Vegetal and foods that offer a New Boost do more to nourish consumers.


When it comes to sourcing high-quality fresh pork for your Health & Medical, Restaurants, Beauty & Spas businesses, having a reliable supplier is crucial. At Friselvasa.com, we pride ourselves on being the go-to fresh pork supplier for businesses across various industries.
Why Choose Friselvasa.com as Your Fresh Pork Supplier?
Here at Friselvasa.com, we understand the importance of providing top-notch products to our clients. Our commitment to quality, freshness, and reliability sets us apart as a premier fresh pork supplier in the market.
Our fresh pork products undergo stringent quality control measures to ensure that only the finest cuts make it to your business. We work closely with our suppliers to guarantee that our pork is not only fresh but also free from any harmful additives or preservatives.
Wide Range of Products
Whether you run a Health & Medical facility, a Restaurant, or a Beauty & Spa, we have a diverse range of fresh pork products to suit your specific needs. From succulent pork chops to tenderloins and ribs, we have it all.
Reliability and Consistency
At Friselvasa.com, we understand the importance of reliability when it comes to supplying fresh pork to businesses. We pride ourselves on our consistency in delivering high-quality products on time, every time.
Benefits of Partnering with Friselvasa.com
By choosing Friselvasa.com as your fresh pork supplier, you can enjoy a multitude of benefits that will enhance your business operations:
- Enhanced Quality: Our commitment to quality means that you can always rely on the freshness and taste of our products.
- Convenience: With our efficient delivery services, you can rest assured that your fresh pork orders will be delivered promptly to your doorstep.
- Customization: We understand that each business has unique requirements. That's why we offer customization options to tailor our products to your specific needs.
- Customer Support: Our dedicated customer support team is always available to address any queries or concerns you may have regarding your orders.
Get in Touch with Friselvasa.com Today!
Experience the difference that a premier fresh pork supplier can make for your Health & Medical, Restaurants, Beauty & Spas businesses. Contact Friselvasa.com today to discuss your fresh pork requirements and start a partnership that's built on quality, reliability, and excellence.


Bar & Grill
Welcome to 105 Twenty Bar & Grill, located in picturesque Croton-on-Hudson, NY in Westchester County. Opened in December of 2018, this was the 3rd location of the 105 Restaurant group and an extension of its sister location 105 Ten Bar in Grill in Briarcliff Manor, NY. Owner and founder Anthony Fortunate’s vision is to bring the 105 Ten concept to the village of Croton-on-Hudson. Located right in the heart of the village on Grand St, 105 Twenty Bar & Grill offers an experience and options for people of all ages.
An elevated, American casual restaurant offering a wide range of menu options from appetizers, salads, flatbread pizzas, burgers, sandwiches, entrees and more. We have a separate bar area with 12 seats and high-top tables where you can enjoy our full menu while watching all the biggest live sporting events on our big screen TV's. A separate dining area also allows for a quieter dining experience if that's what you prefer. Seasonal outdoor dining. Over a dozen wines offered by the glass along with rotating draught beer lines featuring the best brand name and local brews available. An extensive kid's menu for kids 12 & under is always available, and we proudly donate $1 from every kid's meal to the Ty Louis Campbell Foundation for Pediatric Cancer Research.
We are open 7 days a week for lunch and dinner. Saturday & Sunday Brunch is offered from 12:00PM-3:00PM. Reservations are accepted and welcomed. Take-Out is Available and Delivery is offered through UberEats, Grubhub and DoorDash. We are located only a few minutes from the Croton Harmon Metro North Train Station.


Tonight instead of hot chocolate I decided to make some cookies with the kids. Gary had brang home a recipe from school a week or so ago called apple jack cookies, I had never heard of them and it seemed fairly simple so we gave it a shot!
They really did turn out good. and we had fun making them! Soon we will have to try our hands at some Christmas cookies. I have some cookie cutters that I have never used. One year I tried to make sugar cookies but they turned out bland and not yummy. Anyone have a good sugar cookie recipe?


They say the best way to learn about a country’s culture is through its food. Are you hungry? Here is a list of the foods in Chile you MUST try during your stay.
Number 1: Pastel de Choclo
One thing that you will learn quickly is that Chilean people call corn “choclo”. Most Latin American countries will call corn “maiz”. During the summer months in Chile, you can enjoy this typical dish called “Pastel de Choclo”. While there isn’t anything similar in the English speaking world, think of something along the lines of corn casserole or a corn pudding. When you ask for this, it will come served in an individual clay dish and will consist of two main components. At the bottom, you’ll find the “Pino” which is mixtures of ground or minced beef, chicken, raisins (optional), hard boiled eggs, onions, and black olives. The top is layered with ground corn and topped with sugar so it caramelized in the oven.
Number 2: Humitas
This is also a summer favorite in Chile. There are several versions of this dish throughout Latin America but that doesn’t mean that you need to skip this dish. Humitas are prepared with fresh corn, onions, basil, and butter. They are then wrapped in corn husks and then boiled. You have two options to go with your Humita: sugar or tomatoes. Try both ways and then decide which way you like most. Here at TodayinChile, we like it with sugar.
Number 3: Empanada de Pino
Remembered in the pastel de choclo there is a “Pino”? Well, this is an empanada of just that and it’s one of the most Chilean snacks you can eat. You can also have one for lunch because they are just so big. This beef empanada traditional comes baked but you can also have the fried version. Before you leave Chile, have an empanada de Pino.
Number 4: Chacarero
One thing you’ll notice is that the Chilean Sandwich game is strong. No one can compare to the sandwiches that you will find here. One of the classics is a Chacarero. This sandwich has thinly sliced steak (you can also try with pork) with tomatoes, green beans, and Aji, the Chilean pepper.
Number 5: Charquican
This beef stew just screams home cooked meal in Chile. Originally it had Charqui, which is dried horse meat but today most people make this with minced beef, potatoes, pumpkin, corn, onions, peas and topped with a fried egg.
Number 6: Cazuela
This is the classic comfort food for Chile, especially in the winter time. Making cazuela is simple. Beef, lamb, pork, or chicken (preferably with bone and meat) is simmered in water with a touch of seasoning–garlic, onion, oregano, paprika. When the meat is tender, vegetables are added: potatoes, corn on the cob, squash, all in large chunks; perhaps onion and bell pepper, and then rice or cornmeal, and green beans or peas. On top a little parsley. Yummm
Number 7: Completo
The Chileans take hot dogs to a whole different level. One of the most classic varieties is the Completo Italiana, Avocado, tomatoes, and mayo (just like the Italian flag). Once you eat one of these hot dogs in Chile, you will never want to eat a hot dog any other way.
Number 8: Porotos Granados
Porotos Granados is a classic Chilean summer dish and is translated into “de-seeded beans” in English. This means that the beans are purchased fresh, still in the pod. The basic ingredients — pumpkin, corn and tomatoes and the most important, Cranberry beans. Porotos Granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed with a vinaigrette.
Number 9: Lomo a lo Pobre
The classic Lomo a lo Pobre, which roughly translates as “poor man’s steak,” simply piles on the tasty ingredients. While the Lomo a Pobre isn’t uniquely Chilean, it is a very popular dish in Chile. You’ll find similar dishes throughout South America.
Number 10: Barros Luco
This is another popular hot sandwich in Chile that will bring this happy list to an end. The Barros Luco is named after the Chilean president Ramón Barros Luco, who always asked for a sandwich with thin beef and melted cheese at a restaurant just outside of the National Congress of Chile.
Get your belly ready to enjoy these amazing Chilean food. Don’t forget to tag us with the hashtag #todayinChile when you’re eating any one of these on the list. Did we forget a dish? Let us know!! We are always down to try something new.


With over 40 years’ experience in private dining and event catering, we are proud to introduce ‘The Oxford Hog Roast Company”.
We source only locally reared, free-range hogs, hogget’s (when in season), lambs, chickens, pork and lamb joints (for smaller functions) and any combination thereof. Our free-range, grass-fed steak is aged until it is melt in the mouth tender, then cooked and carved for you from our lava rock flame grill. Our venison and game birds are shot locally by gamekeepers who we know personally.
We will happily produce a bespoke menu for your event, including drinks on arrival and throughout, canapés, side dishes and seasonal salads, the main event followed by decadent home-made desserts.
Please don’t be shy, let us know your thoughts and we will do our absolute utmost to accommodate your requests. We will provide a chef or chefs depending on the size of your event along with waiting staff who will happily assist your guests during service. Arriving at a suitably appropriate time in order to cook your requested menu to perfection we will quietly set up our equipment, gazebos and linen dressed tables along with serving platters and utensils. Our chef or chefs will cook and carve your food whilst our waiting staff assist your guests during your specified service time. Once everyone is served and happily enjoying themselves, we will discreetly clear away any refuse, dismantle our equipment and quietly leave you to enjoy the rest of your event. Any excess food can either be left with you or cleared and taken away for appropriate disposal.


Dining and Food
The beautiful dining room at Todd and Barb’s Rapids Resort offers a spectacular view of the Peshtigo River to compliment some of the best food in the area. The friendly, experienced wait staff tends to every detail to assure the best dining experience possible. The Todd and Barb’s Rapids Resort offers a full menu with weekend breakfast, soup & salad bar on Friday and Saturday night, Friday fish fry, homemade pizza and several other Italian specialties. In addition, breakfast is served daily during the Gun Deer Season.


Like most parents who are trying to feed picky eaters on a limited budget with limited time, I am grateful for any support that I can get. So when my friend, Ken Cook, the founder of the Environmental Working Group, shared the tips that he uses to feed his family clean and healthy food on a budget, I was thankful. His team of scientists have done the research for us, and the tips are smart, savvy, and time and money-saving.
EWG's Shopper's Guide to Pesticides in Produce. I always check it when trying to decide which fruits and vegetables to buy organic and which are OK to buy conventional. And keep your eyes open - they will be updating this popular guide with new data soon.
The Know Your Farmer, Know Your Food compass just released by the U.S. Department of Agriculture. This interactive map shows where to find USDA-supported projects in your area that support local food.
The Label Decoder in EWG's Meat Eater's Guide to Climate Change + Health. EWG included this handy explainer on how to read labels on meat and dairy products. From free-range to lean, it helps you know what you're buying.
Organic vs. Natural. What's the difference between natural and organic anyway? Our friends at The Organic Center have published this handy tip sheet to help us out on that one.
EWG's Sugar in Children's Cereal Report. In researching this report, published in December, EWG discovered that many popular cereals have more sugar than Twinkies or chocolate chip cookies. When I'm looking for an alternative breakfast choice, I check out the recipes in EWG's Five Healthy Breakfast Tips.
Now, I know it's a juggling act, so I always remind myself not to make "the perfect" the enemy of "the good", and to do the best I can, with the resources and time that I have, remembering that this is about progress, not perfection.


|loose leaf tea|
Felicity is a blend of fragrant fruits, sweet lemon rosemary and South American green mate. It’s time to increase energy, and improve mental focus without the coffee effects. And for a little extra goodness add a splash of cranberry juice and make it an iced tea. Go ahead and give it a try!
Ingredients: Apple, Rose hip, Orange pieces, Hibiscus, Sunflower and Safflower petals, Rosemary, Green mate leaves, Natural flavours.
Serving size: 2 slightly heaping teaspoons of loose tea for each 7-9 oz of water
Pour freshly boiled water over tea
Brewing temperature: 100ºC
Steep 5-10 minutes. Garnish and sweeten to taste.


by Mile High Grill Chef Alex Colaianni
3 cups steel cut oats
½ cup brown sugar
½ tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tsp. kosher salt
2 cups milk
½ cup heavy cream
½ cup maple syrup
2 eggs, blended
3 tbsp. olive oil (or melted butter)
2 tsp. vanilla
2 tbsp. minced candied ginger
½ cup raisins
1 cup dried blueberries
Two mixing bowls, cutting board & knife, 6x9x3 inch deep minimum baking pan with lid, measuring cups and spoons, rubber spatula and whip
- Preheat oven to 375 degrees (350 if you have a convection oven).
- In a bowl, mix the first 6 dry ingredients well.
- In the other bowl combine the milk, cream, syrup, blended eggs, oil and vanilla.
- Mix well
- Add the wet ingredients to the dry and mix to just incorporate the two.
- Oil the pan liberally; place the oatmeal mixture in the pan.
- Individually sprinkle the minced ginger, raisins and blueberries over the oatmeal.
- Cover with lid or if your pan does not have a fitted lid cover with plastic wrap and then foil over the plastic wrap tightly fitted.
- Bake for 1 hour covered. After 1 hour remove lid. Bake for 10 more minutes.
- Serve fresh and warm from the oven or cool in the refrigerator uncovered. Once cool, re-cover it and it can be scooped and served for up to 1 week. Just reheat for two minutes per portion in the microwave. This makes for a very convenient baked once approach to oatmeal at home. Also makes a great oat bar eaten at room temperature.
Yield: Six servings
Green Chili Pork Stew
Chef Alex Colaianni
3 lbs. tomatillos, peeled, washed and roasted
1 cup corn kernels, roasted
2 cups coarsely chopped white yellow onion
1/3 cup chopped garlic
½ cup olive oil
3 cups diced green chilies (preferably Hatch)
1 lb. red potatoes, chopped, rinsed
1 quart water
2 lbs. pulled smoked pork
2 tsps. ground cumin
2 tbsp. kosher salt
1 tbsp. ground black pepper
1 cup chopped cilantro, loosely packed
¼ cup lime juice
Tortilla strips or chips for service
- Pre heat oven to 400 degrees. Peel tomatillos and rinse well. Place in a shallow roasting pan and roast for approximately 30 to 40 minutes until the skin has blackened and many have split open. Set aside with all juices in the pan.
- Place the corn kernels on a baking sheet and roast in the same oven for approximately 15-20 minutes until most have browned. Set aside.
- In a large pot, place the onions, garlic and oil and sauté over a medium heat until onions and garlic have softened.
- Add the green chilies, potatoes, water and tomatillos (with all roasting juices) and bring to a simmer.
- Cook until potatoes are tender but firm. Add the corn and pork and simmer for 10 more minutes.
- Remove from heat and add the remaining ingredients, stir well and serve garnished with tortilla strips or chips.
Mile High Bread Pudding
Chef Alex Colaianni
- 6 each whole eggs6 each egg yolks
1 cup granulated sugar
2 tbsp. vanilla
½ gallon heavy cream
8 each croissants, split
1 ½ cups granulated sugar
¼ cup ground cinnamon
2 tbsp. ground ginger
1 ½ cups raisins
Two large mixing bowls, 10 x 12 baking pan(at least three inches deep), whip, spray oil, foil, plastic wrap
- In one bowl combine eggs, egg yolks and 1 cup of sugar. Mix well
- Add vanilla and cream, mix well.
- In a separate bowl combine the remaining 1 ½ cups of sugar, cinnamon and ginger, mix well.
- Spay pan well both bottom and sides.
- Arrange the bottoms of the 8 croissants in a “shingle” method in two rows of 4.
- Sprinkle liberally the sugar cinnamon mixture on the croissant bottoms to create a layer over the croissants. Sprinkle the raisins the same way over the sugar.
- Arrange the croissant tops in the “shingle” method over the sugar and raisin layer, tops up.
- Carefully pour the cream mixture into the pan. The croissants will want to float so hold them in place while pouring in the mixture.
- Cover the pan with plastic wrap, seal well on edges. Cover the wrap with foil, seal well.
- Refrigerate over night to allow the liquid to be absorbed in the croissants.
- Preheat oven to 375.
- Bake for 1 hour and 15 minutes covered with plastic and foil.
- Carefully remove plastic and foil and return to bake open for 20 more minutes.
- Should be firm in the middle but not too dry.
- If serving that day allow to stand for two hours at room temperature before serving.
- If served the next day or to be stored for future use refrigerate covered. Cut into 12 sections, wrap each in plastic and microwave each to warm for service.
- If you have any questions on a recipe please email Chef Alex Colaianni at: firstname.lastname@example.org


Let’s face it, being on the road all day can make a person hungry… Let us refuel you at Bonnie’s Kitchen!
Our full-menu restaurant with family buffet has seating for up to 171 guests.
Monday - Saturday 6am - 11pm * Daily Specials * Soup & Sandwich Specials
Saturday 7am - 10:30am * Breakfast Buffet
Sunday 7am - 10:30am * Breakfast Buffet * 11am - 3pm * Brunch Buffet
Check our Facebook Page for specials!
Dine in or carry out.
SAVE ROOM FOR DESSERT!
With so much to choose from you will be tempted to fill up, but be sure to save some room for one of our scrumptious desserts and a hot cup of coffee.


Pappar'Delles Italian Restaurant Located at 48b Woongarra St., Bundaberg QLD, Pappar’Delles Italian Restaurant is up to serving everyone the best Italian dishes for everyone. We have a wide variety of Popular Dishes from Italian Cob, Mixed Bruschetta, Penne Matriciana, Penne Chorizo, Spaghetti Napoli and Spaghetti with Homemade Meatballs. We also have our own version of Fish of The Day with choices such as Tasmanian Salmon and Marry River Barramundi Fillet. To view the complete list of the dishes that we serve, you can click the....
Monday To Sunday : 16:30 Hrs To 21:00 Hrs
48b Woongarra st, Bundaberg Central QLD 4670, Australia
Phone: (07) 4151 6029
Ashfield, Avenell Heights, Avoca, Branyan, Bundaberg, Bundaberg Central, Bundaberg East, Bundaberg North, Bundaberg South, Bundaberg West, Gooburrum, Kalkie, Kensington, Kepnock, Millbank, Norville, Svensson Heights, Thabeban & Walkervale.


During the pandemic, we lost a lot of our independence and the ability to go places.
- We depended on my cooking at least two meals a day.
We were able to go to town and purchase groceries, since we were over sixty-five. We could go into the grocery store at 6AM and do our shopping with little worry of contracting the virus. There were no restaurants open and no place to purchase fast food. I’m a good cook, but I don’t enjoy cooking and my husband can’t cook well enough to save his life. If we had to depend on his cooking to keep us alive, we wouldn’t be alive much longer. His idea of cooking is throwing french fries in the oven and hamburgers on the grill. I can only eat these every so often. Then I found out that some of the restaurants were opening, but only for takeout. Not only did they offer take out, but they offered local food delivery that was touch-free. You had to give the restaurant your credit card. The people who handled the local food delivery would ring the doorbell and then get back in their car. It wasn’t until you came to the door that they would leave. Thanks to local food delivery, I was able to get a reprieve from cooking, about once a week. This gave me the ability to take a break from cooking and to keep my husband from destroying my arteries. I didn’t know they would come up with local food delivery, but I’m glad I found out about it.


Shepherd’s Heart Food Pantry is a partner agency of the Capital Area Food Bank. The Pantry is a faith-based partnership between the Taylor Area Ministerial Alliance and a group of volunteers dedicated to serving the Taylor community. “A Place of Hope and Healing,” this organization provides basic assistance with food, clothing, and emergency shelter.
Hours of Operation: Weekdays: Tues-Fri,1-3pm
For information about donations or volunteering, contact 352-5553 or JoLynneWilliams@msn.com.
The Pantry’s Thrift Shop, “Coat of Many Colors,” is open on Tuesdays, 1-3pm and on Saturdays, 9:30-11:30am.
The Food Pantry is not subsidized by any government program, but, as a Partner Agency of the Capital Area Food Bank in Austin, we are able to purchase discounted food each month.
We are so grateful for the food drives and charitable donations, which frequently appear at just the right time to help to meet the current need.
There are no paid staff and all charitable donations and purchases at the thrift shop go back into the ministry to help meet the expenses of providing food, clothing and emergency shelter. Donations can be mailed to Shepherd’s Heart Food Pantry and Community Ministries, P. O. Box 249, Taylor, Texas 76574.
For information about volunteering or food drives, please contact JoLynneWilliams@msn.com.


Soprano's is an upscale Italian restaurant with an extensive wine list. Bringing the taste and charm of Italy to Cape Cod since 2005. Dinner served Sunday through Thursday
4:30-close Friday and Saturday 5:00-close.
Phone: (508) 477-7475
681 Falmouth Rd. Mashpee, MA 02649
*We have relocated within Deer Crossing
Our delicious lobster ravioli!
PRIME RIB NIGHT
WEDNESDAY NIGHT IS BIRTHDAY NIGHT!
You can receive $20 off with the purchase of two
regular menu entrees.
Executive Chef Signoriello
Soprano's Ristorante - Mashpee, MA Cape Cod
Boston's own DooWop Acappella group.
© Soprano's Ristorante 2005-2012, Inc., All Rights Reserved
Website Design by Mrichardi


So Part 2 of Melting that Muffin top is here, if you missed part 1 you can find it HERE.
With any weightloss journey food intake is a huge part of success, and measuring/tracking your food intake can be quite hard at times, but with a little help from a food scale you can accurately keep track of everything!
I was just sent an AMAZING new food scale for review and I was blown away by it!
The NutriCrystal Wireless Smart Food Scale is the world's first Bluetooth Smart Ready Food scale that comes with a huge selections of mobile applications in iOS and Android to help people track their daily nutrient intake.
here is a short video to show more about the NutriCrystal Wireless Smart Food Scale
This scale is ideal for people who are trying to get healthy and loss some weight. You can use the scale to do portion control home cook meals, and actually know what amount of a food you are actually eating. Also Parents with type I diabetes children use our scale to educate their children how much carbohydrate their children have consumed, Body Builders use our scale to track the sources of their protein intake, and Individuals who want to make sure that their family members and themselves are receiving sufficient vitamins from their daily food consumption.
This scale fully automates the process of food measurement. Information is streamed wirelessly to your phone or other device. In addition to tracking the amount of your nutritional intake, the software provides summary reports on nutritional consumption and compares the result to national standards or among your friends.
This is a amazing scale that you will want to take with you everywhere you go. It’s sleek enough to fit into an iPad sized pouch- take it with you on vacations or wherever and easily track your food intake all the time!
So how does it compare to other traditional food scales?
Overall if you are looking for an extra step in any health/ weightloss journey a food scale is what you need and more importantly a really really good food scale like the NutriCrystal Wireless Smart Food Scale!
Want to Learn more
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.


When it comes to Chinese cuisine, thereâ€™s a whole lot of variety within itself, mostly based on the culture and what types of spices are available in the various regions in China. Even in chilli sauce alone can vary rather distictly from one province to another.
I cannot say much about Vietnamese cuisine as I havenâ€™t had much experience with it.
Thaiâ€¦hmmâ€¦curryâ€™s a big thing, and it comes in a lot of variety too, with different degrees of spiciness and the main ingredients (fish, beef or chicken) Personally I donâ€™t think Thai and Chinese are similar, for one thing: Thai cuisine uses quite a bit of coconut milk, whereas itâ€™s not the case in any Chinese cuisine. The common denominator: rice as staple food in almost three meals a day.
Korean and Japaneseâ€¦might be similar in ingredients but rather different in spices. Traditional Japanese cuisine are light in flavour/taste, whereas Korean cuisine tends to lean on the spicy side of the spectrum. Also, in terms of presentation, Japanese cuisine also puts in a lot of effort in its presentation of a set meal, makes uses of small bowls and rectangular trays to separate each small dish on the main tray for the set meal. They also stand out as â€œsmall in amount, but highly aestheticâ€ in presentation. Iâ€™d say this is the most significance that sets Japanese cuisine aside from all the above mentioned cuisines in Asia. Most of the others, Chinese, Vietnamese, Thai, Korean etc all prefer to mix things together when they cook.
The reason why one might find similarities between Chinese cuisine and the others is the history behind each region. The Chinese was a great empire in the 19th and 20th century, and exported lots of spices to places around it. The commerce too, meant people were travelling around a lot, and had the chance to try different cuisines when in a new place. When they found it exotic and likable, theyâ€™d try to â€œbring it back homeâ€, be it spices or methods of cooking. Thatâ€™s how the Chinese cuisine has an influence on all Asian cuisines, to a variation of extent.


Don't worry, we got you! We have another flavor of No-Churn Ice Cream truffles for you! ✌
INGREDIENTS - 2 ⅓ cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) bag mini marshmallows
- 24 oz Hershey’s milk chocolate
- 2 cups graham cracker crumbs DIRECTIONS
1. Begin by making the toasted marshmallow no-churn ice cream. Combine toasted mini marshmallows with sweetened condensed milk. Whip 2 cups of heavy cream until stiff peaks form. Gently fold the toasted marshmallow mixture into the whipped cream. Freeze overnight, or until scoopable.
2. Meanwhile, prepare the Hershey’s chocolate truffle filling. Heat ⅓ cup heavy cream and pour over 8 oz of chopped Hershey’s chocolate. Let sit for 5 minutes. Stir the cream and chocolate together until melted and thickened. Place in the fridge for about 1 hour, until scoopable.
3. Once the ice cream and truffle mixtures are ready, assemble the S’mores Bon Bons. Using a large ice cream scoop, scoop the toasted marshmallow ice cream. Using a smaller scoop (or forming a small round ball by hand,) add a Hershey’s chocolate truffle into the center of the ice cream scoop. Drop the ice cream truffle ball into 16 oz of melted Hershey’s chocolate and coat thoroughly. Finish by rolling the chocolate covered ice cream ball in crushed graham cracker crumbs. Chill the S’mores Bon Bons until the chocolate has set, then serve and enjoy!


Restaurant Hotel Castel Latemar
At our restaurant, you will be delighted every day with the tasty local typical dishes. The south Tyrolean cuisine is variegated like the landscapes of the small region. It is important for us to use regional products.
In the middle of the South Tyrolean Dolomites, between Rosengarten and Latemar, the Castel Latemar with its wonderful location offers a wonderful view over some of the most beautiful mountains of South Tyrol.


Dubai’s Restaurant Jobs
Dubai, a melting pot of cultures and a global hub for innovation and luxury, is also a paradise for culinary enthusiasts. The thriving restaurant scene in the city not only caters to diverse palates but also offers a plethora of employment opportunities for those passionate about the art of gastronomy. In this comprehensive guide, we will explore the vibrant world of restaurant jobs in Dubai, from the bustling kitchens to the front-of-house experiences, uncovering the diverse roles available, the unique challenges, and the delectable rewards of a career in Dubai’s culinary landscape.
Diverse Culinary Landscape:
Dubai’s culinary scene is as diverse as its population. From Michelin-starred fine dining establishments to vibrant street food markets, the city offers a wide range of dining experiences, creating a demand for skilled professionals across various culinary niches.
Roles in Restaurant Operations:
Dubai’s restaurant industry encompasses a variety of roles, including chefs, sous chefs, line cooks, kitchen assistants, and waitstaff. The back-of-house operations are the heart of any restaurant, ensuring the delivery of exceptional dining experiences.
Front-of-house positions such as waiters, hosts, bartenders, and managers are crucial for creating a positive and memorable dining atmosphere. Exceptional customer service and interpersonal skills are highly valued in these roles.
Fine Dining Opportunities:
Dubai’s reputation as a luxury destination is reflected in its numerous fine dining establishments. Working in these upscale restaurants provides chefs and service staff with opportunities to showcase their skills in an environment dedicated to culinary excellence.
Global Cuisine Fusion:
Dubai’s cosmopolitan nature has led to a fusion of global cuisines. From Middle Eastern delicacies to international flavors, restaurants in Dubai often seek chefs with diverse culinary expertise to cater to the city’s multicultural clientele.
- Chef Positions: Dubai’s culinary scene is always on the lookout for talented chefs, ranging from executive chefs overseeing entire kitchens to specialized chefs in areas such as pastry, sushi, or grill.
- Kitchen Staff: Line cooks, prep cooks, and kitchen assistants play vital roles in maintaining the smooth operation of a restaurant’s kitchen, ensuring that dishes are prepared to perfection.
- Waitstaff and Service Roles: Waiters, hosts, and bartenders are the face of a restaurant, responsible for delivering exceptional service and creating memorable dining experiences for patrons.
- Restaurant Management: Restaurant managers, supervisors, and operations managers are essential for overseeing day-to-day operations, managing staff, and ensuring the financial success of the establishment.
- Culinary Education and Consulting: Some professionals in Dubai’s restaurant industry find opportunities in culinary education, teaching aspiring chefs, or working as consultants to enhance the offerings and efficiency of existing establishments.
Challenges and Rewards:
- High Standards of Excellence: Dubai’s competitive restaurant scene demands high standards of excellence in both cuisine and service, challenging professionals to continually elevate their skills and creativity.
- Cultural Sensitivity: Working in a multicultural environment requires cultural sensitivity and an understanding of diverse dining preferences to cater to the varied tastes of Dubai’s residents and visitors.
- Fast-Paced Environment: Dubai’s dynamic lifestyle translates to a fast-paced restaurant industry. Professionals in this field must be adaptable, quick on their feet, and capable of handling busy service periods.
- Networking and Career Growth: Building a network within the culinary community in Dubai can open doors to exciting career opportunities and collaborations, contributing to both personal and professional growth.
- International Exposure: Dubai’s position as a global city provides restaurant professionals with exposure to international trends, allowing them to stay at the forefront of the culinary industry.
Dubai’s Restaurant Jobs
Embarking on a restaurant career in Dubai is not just a job; it’s an immersive culinary adventure in a city that celebrates diversity, innovation, and a passion for gastronomy. Whether you’re crafting exquisite dishes in a five-star kitchen, providing top-notch service in a bustling restaurant, or managing the operations behind the scenes, Dubai’s restaurant industry offers a rich tapestry of experiences and opportunities. For those with a love for food and a commitment to excellence, a career in Dubai’s vibrant culinary landscape is a journey filled with the flavors of success.


Burgers from Norwegian jewel restaurant Norwegian Jewel restaurant have been given the top spot in the latest poll by Football Italian, which also found that Italy’s Casa Rosso has the most famous burgers.
Norwegian Jewel owner and former FIFA president Olaf Jonsson is one of the best known names in the food business in Norway, and his Burgers at Norwegians restaurant has a reputation for being the ultimate burger experience.
This year, Norwegian Jewel opened its first restaurant in the capital, Oslo, in 2017, with plans to expand to other cities over the next two years.
In the latest Football Italy poll, the restaurant won the top award, taking the spot from another Norwegian jewel, Sogni’s restaurant in Copenhagen, which took first place in the previous poll.
The poll was conducted between November 18 and 21, and was weighted to take into account popularity of the players’ respective teams and the country in which they live.
The winner will be announced at a later date.


Assemblage: an artistic process; a collection of people or things; a gathering; compositions, putting together found objects.
My intention is to bring together that which inspires me and share with colleagues and friends.
Walking with my family at the Highline Park. Despite the always crowds, we
still love it...
We saw a wedding!
My silly girls...
Me and Ralph Pucci at the AD 100 party at The Four Seasons
I recently met interior designer John Kidd (out of Houston) at one of our events. He
does bee keeping in his spare time! I love bees and everything that they do.
John suited up!
A few fun facts: - Approximately one third of all the food Americans eat is directly or indirectly derived from honey bee pollination. Some crops pollinated are cucumbers, almonds, carrot seed, melons, apricots, cherries, pears, apples, prunes, plums, cantaloupe, onion seed, avocados, kiwi, blueberries, cranberries, etc. -A honeybee has to travel over 55,000 miles and visit approx. 2 million flowers to make 1 pound of honey. -A typical beehive makes more than 400 pounds of honey per year. Approximately 7-8 pounds of honey are consumed by bees to produce 1 pound of beeswax.


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MR. B'S ICE CREAM PARLOR
Products May Cause Happiness
Hot Day Essentials
We have dozens of original flavors to choose from at Mr. B's Ice Cream Parlor, but here’s a good place to start. Below you can find a few options that were hand-picked by our staff. They highlight the diversity of our influences, and we know you’ll love them.
DIRT WORM SUNDAE
KATY'S COOKIE SUNDAE
You guessed it: Everyone's favorite hero has an ice cream flavor. This one runs out fast. Before its gone get your 2 scoops.
Enjoy the warm weather with a tangy treat.
In some parts of the world, kids play in the dirt with worms. Here you get to eat the dirt and the worms.
Nothing is better than a warm homemade chocolate chip cookie and ice cream. Our most famous sundae.
Home: Featured Flavors
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— Story —
Starlight Cafe was started in downtown Greenville in 2000 by Susan and Alan Boutilier. At the time, we shared a small space with a local bakery. In January 2002, we moved to our current location and our son, Tobias Boutilier, moved here from New Jersey to be our new Executive Chef. In 2008 we expanded to the building next door to accommodate an oyster bar and more bar seating.
In January 2011, after searching for a family farm for several years, we finally found the perfect location: a one hundred year old, 22-acre farm, with barns, fenced pastures and century old trees, just minutes from our restaurant. After being in the restaurant business for 29 years our family dream was finally coming true. The farm includes raising heritage livestock breeds, beekeeping, planting berries and produce, processing pecans and experimenting with different sustainable and organic methods of growing. This project is an exciting one for our family and everyone involved. Our goal is to provide you with fresh, local, seasonal produce from our own farm, while also supporting other local farmers and watermen in our area. We appreciate your business and your support!
The Boutilier Family
Our State Magazine


Skinny is not a word I’d usually associate with burritos but today I tried a skinny box from Poncho 8. All the delicious fillings without the wrap. I decided to try pork, guacamole, jalapeños, black beans, salsa and lettuce. The photo makes it look pretty unappetising but it was incredibly tasty. However I wish I’d been less health conscious and had a proper burrito. I missed having cheese, sour cream and the convenience of everything being in a wrap. Next time….


Tea Accessories - 46 - Blowout Sale! Save up to 51%
Blowout Sale! Up to 51% off on Tea Accessories at Cortigianos. Top brands include Enrico, Rocket Design, Cookut, Qualy, Paderno World Cuisine, Alessi, Scanwood, Taylors of Harrogate, Snips, Sistema, Finum, OTOTO, Paderno, & Heirloom Culinary. Hurry! Limited time offers. Offers valid only while supplies last.
Enrico 1311 Olive Wood Tea Box, Natural
mpn: 1311, ean: 0816748012836,
Enrico spice box / tea bag box made from reclaimed Italian olive wood. 14.2" X 3.9" X 3.4". Store your tea bags or most used spices in style with this beautifully crafted box. The deeply varied color of the wood makes it an attractive piece to displa...
Spo-Tea-Fy. Tea Infuser by Rocket Design. Green Color. RK-SPOTE-GREEN
mpn: RK46, ean: 5060335202802,
Cute Tea Strainer Spo-Tea-Fy. Microphone Shape Tea Infuser by Rocket Design - Green Microphone shape tea infuser by Rocket Design. Cute tea strainer Spo-Tea-Fy, designed in Italy. Silicone tea infuser. Green color.Cute tea strainers, microphone shape...
Cookut Moby Blue Silicone 1 Tablespoon Whale Tea Infuser
mpn: CTMOBY, ean: 3760195165317,
Make a glass of earl gray tea with this Moby whale tea infuser from Cookut. Made from food grade silicone, this blue infuser is also BPA free. In the shape of a whale, just place its head first in the water so the tail is sticking out. The head is pe...
Qualy Tea Shirt Tea Infuser - GREEN
mpn: QL10099G, ean: 8858782111788,
Tea Shirt tea infuser holds your loose leaf tea and comes with a chain and clip that allows you to leave a note.Tea Shirt tea infuser holds your loose leaf tea and comes with a chain and clip that allows you to leave a note.. Choose from red, green, ...
Paderno World Cuisine 3-Inch Stainless-Steel Tea Strainer
You Save: 51%
mpn: 41530-07, ean: 8014808040344,
Tea Strainers retain the last little particles of tea leaves. These strainers will strain out unwanted shreds upon pouring from the pot to the cup.Stainless-steel. Retain particles of tea leaves. Professional quality. ...
Alessi Miniature Bombe Teapot 2"
mpn: 4335469671, ean: 8003299942091,
This is the scale model of the Bombe teapot designed by Carlo Alessi in 1945.
As a scale replica it's made from the same materials as the original.
Many Alessi designs have achieved iconic status from the last 60 years of production and the miniature...
Scanwood Kitchen Bar Set (Olive Wood Spreader Spoon Dipper)
mpn: 611612616, ean: 0647627342405,
"Designed in Denmark, Made by nature". These gorgeous kitchen bar items are designed by Denmark's largest wood kitchen utensil manufacturer Scanwood. Only the centers of the logs from Italian olive wood are selected for its unique warm coloring, beau...
Taylors of Harrogate Afternoon Darjeeling, 20 Teabags (Pack of 6)
mpn: 2403RW, ean: 0615357118898,
A classic black tea from the peak of the second flush seasonOur tea is selected from the highest gardens in the foothills of the Himalayan mountains at the peak of the growing season when the tea is at its best. Only then does the tea have the subtle...
Snips Tea Bag Storage Holder ,Green
mpn: 000232, ean: 8001136006784,
Snips is a company based south of Milan. The company got its name from its namesake scissors line. Since its inception, Snips has aimed to "incorporate innovative Italian design into consumer driven household products." Every product is also Italian ...
Tea Bag Rest, Stainless Steel, Set of 2
mpn: 42619-02, ean: 8014808733666,
These stainless steel tea bag rests provide a place for steeped tea bags during tea service, eliminating stains and water spots from any surface. Set of 2. Dishwasher-safe.Set of 2 tea bag rests. Holds steeped tea bags for clean service. Ideal for re...
Sistema To Go Collection Fruit Infuser to Flavor Water, Assorted Colors
mpn: 21129, ean: 9414202211293,
Millions of customers in over 100 countries around the world use Sistema products to help make their life a little easier. From drink bottles to lunch boxes, microwave mugs to kitchen storage boxes everywhere, Sistema containers are used people f...
Finum (63/421.08.00) Goldton Filters, Blue and Green
mpn: 63/421.08.00, ean: 0689978084269,
Finum Goldton Filters Given the delicate tissue structure that makes up the filter, the product may be used for fine teas and coffee alike. The combination of high quality plastic and stainless steel allow the user to have an aromatic enjoyable exper...
Baby Nessie the Loch Ness Monster Tea Infuser -Turquoise
You Save: 10%
mpn: OT839, ean: 0756134516114,
Get ready for a legendary tea time. Fill with loose tea and Baby Nessie will dive into the deeps of your cup to release your favorite flavors. BPA-free silicone. About 6 inches high. Dishwasher safe. Do not microwave.Made by the Design Awarded OTOTO ...
Tea Mesh Ball Cm 4.5 .
mpn: 42617-04, ean: 8014808715891,
Pad Accessori Tavola42617-04. Professional Cooking. Quality guaranteed. ...
Tea Mesh Ball Cm 5 .
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Pad Accessori Tavola42617-05. Professional Cooking. Quality guaranteed. ...
Tea Mesh Ball Cm 6,5 .
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Pad Accessori Tavola42617-06. Professional Cooking. Quality guaranteed. ...
Alessi TE O Tea Strainer Blue
mpn: ASP09 DAZ, ean: 8003299862191,
A giant in the world of contemporary product design, Alessi is a family run Italian business founded in 1921 that describes itself as a worldwide ambassador of Italian design. Alessi is famous for its playful design of affordable objects and applianc...
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Blue Coast Seafood Grill and Fish Market New this season...Raw Bar
Bluecoast seafood grill creates deliciously simple seafood in an incomparable natural setting and boasts the colors, flavors, and warmth of east coast cuisine complemented by big-city quality, service, and value. local diners and tourists alike rely on bluecoast seafood grill for something fresh in southern delaware.
|Coastal Highway One
North Bethany Beach, Delaware
Accepts Reservations: No
|Website: http://www.bluecoastseafoodgrill.com||3 Reviews click to read reviews|
Blue Coast, located on Rt 1 just North of downtown Bethany, is one of the Haley restaurants which generally all have very good food, mostly but not exclusively seafood. This is a very popular place in the summer and they do not take reservations, so the wait during the peak dinner hours can be up to an hour. They do have indoor and outdoor area to have drinks while waiting for a table. They will also not seat you if only part of your party is present.
- posted: Saturday, February 23rd, 2008 @ 8:28 am
Overall Restaurant Rating:
CUSTOMER REVIEWS (ADD A REVIEW)
Disclaimer: The posted customer reviews are those of patrons of the restaurants and are not those of the web site or its owners or sponsors. The reviews are provided as a useful informational guide. Reviews containing inappropriate or malicious content will be edited or removed.
CAN NOT GO WRONG WITH THIS PLACE AND FOOD IS GREAT. I WOULD RECOMMEND THIS PLACE TO ALL BUT REMEMBER YOU MAY TO WAIT SOME TIME TO GET SEATED BUT YOU CAN CHILL OUT WITH THEIR DRINKS
BOBBY O - posted: Tuesday, May 7th, 2013 @ 6:03 pm
We dined at Blue Coast on a Saturday night and enjoyed a great meal. For appetizer the Mussels, Dumplings and Crab cakes were great. Our server, Brianna did an excellent job of explaining the menu items, everything came out correctly and quickly. Brianna also had great knowledge of the menu items. I had the Surf and Turf; the fried Lobster Tail was great and the soy based dipping sauce was sweet with a little tang. The steak was cooked the way I ordered and was great also. I had the Bread pudding for desert which came with a scoop of ice cream. I was very happy with my meal and Brianna did a great job. I will definitely go back.
Ray Silk - posted: Tuesday, July 24th, 2012 @ 10:34 am
Our all time favorite place to eat while on our annual trek to the beach! Worth the wait and always a fun time on the deck while drinking and waiting for our table. A pleasant wait staff and extroidinary food and view of the bay while eating. Don't know what we would do or where we would go for our traditional family dinner if Blue Coast was not there any longer. The best of Bethany!!
The Rickers - posted: Friday, June 1st, 2012 @ 9:52 pm


We love frozen yogurt, and we hope you do too! If you happen to be a fanatic of the sweet deliciousness of fro-yo, you’re in for a treat. But if you’re on the fence, no worries, hopefully these facts (and the yummy selections at Sprinkles on Top) will win you over!
Now let’s get some brain stimulation going with 4 fun facts about frozen yogurt!
Fact #1: Yogurt Has Been Around For, Like, Forever
People have been eating plain yogurt for thousands of years, and its origins can be traced to the Middle East and India. Yogurt was brought to the United States in the 1900s and Dannon started selling it in the 1930s. That was when it became popular here in the US, and the rest is history!
Fact #2: Fro-Yo is Actually Pretty New
Yogurt has been around for a while, but frozen yogurt is actually pretty new. Since freezers haven’t been around for as long, it wasn’t possible to make frozen yogurt until the 1900s, when freezers were invented. Even still, the first commercial frozen yogurt wasn’t available until the early 1970s. A few decades later, you can find frozen yogurt in markets and specialty frozen yogurt shops across the globe because of the high demand for this delicious treat!
Fact #3: Frozen Yogurt Used to be Sold Only in Scoops
Back when Fro-yo was first invented and sold, it was sold only in scoops like ice cream. When soft-serve frozen yogurt was first invented in the 1980s, it quickly became popular, and stores have been serving it like that ever since!
Fact #4: There Used to Be Popsicle Fro-Yo
Dannon was always a big player in the yogurt industry. Back when fro-yo was first being created, Dannon released “Danny,” a fruit-flavored frozen yogurt popsicle, in 1979. It was the first frozen, perishable snack to be distributed in the United States.
What People are Saying
“Great family place to enjoy a family treat! Ice cream and frozen yogurt lots of choices.”
– Big Mic’s Saloon & BBQ Smokehouse
“5.00 Mondays is the best!! Always good”
– Theresa Rich
“Good prices, friendly staff, lots of options.”
– Jasmine A
“Our crew makes this a regular stop during our rotation. Love it!“
– Benjamin Sterling
Hours of Operation
SUN – THU
2:00pm – 9:00pm
FRI — SAT
2:00pm – 10:00pm
Drop Us a Line
Don’t be shy. Let us know if you have any questions!