An egg? In your coffee? It’s more likely than you think.
I’ve gotten a few requests to write more about food and cafe’s, and I thought that was a great idea! So while I was in Hanoi last week, I decided to explore Vietnam’s incredibly diverse coffee culture.
When people think of coffee culture, thoughts usually go to Italy and France, for good reason. However, Vietnam’s coffee culture is probably my favourite. Like the aforementioned countries, people sit at street cafes and watch the motorbikes zip across the street. However, coffee in Vietnam is far more diverse to appease people of any palette.
As someone who’s been drinking coffee since they were seven years old, I knew I had to dig deep into Vietnam’s fascinating take on coffee. Vietnamese coffee, in four words, is dreamy, sweet, indulgent, intense. Its strength comes from the Robusta beans used, exclusively grown in Asia, which are far easier to grow than Arabica beans. It can be a refreshing drink on a hot day with their famous iced coffee, a sweet escape with coconut coffee, or almost a dessert with egg coffee. From one coffee lover to another, here’s a guide to Vietnamese coffee, and where to get the best of each kind in Hanoi.
Vietnamese Drip Coffee
To make this, you need a drip, such as a French press. You’ll need Vietnamese coffee grounds and 6-8oz of boiling water. Before you pour in all the water, pour in two tablespoons so the coffee grounds can “bloom.” Then, press the filter onto the bloomed coffee grounds, making it more flavourful. Finally, pour the rest of the water into the filter and let it drip. In the meantime, pour a bit of condensed milk on the bottom to sweeten the otherwise dark, bitter coffee. Pour one tablespoon for regular coffee, 2 for sweet, and 3 for basically a dessert.
Where to Drink
- Kalina Cafe – I ordered the hot drip coffee here. It was a bit pricier as it was right on Hoan Kiem Lake, but if you want a coffee that’ll slap you in the face and awaken you, this is the place to go. You can people watch as they jog along the lake, or pick up a steaming bowl of pho at one of the countless street food spots right next to the cafe.
- Address: 1 Tràng Thi, Tràng Tiền, Hoàn Kiếm
- Quán Cafe 61 Quang Trung – If you’re looking the traditional drip on ice to escape the inevitable Vietnamese humidity, this 12-seat local shop will satiate your needs. For just 25,000 VND ($1.10!), you’ll get a sweet, icy coffee made right in front of you as you sit along the Thiên Quang lake. Lakeside coffee shops are a big thing here.
- Address: 61 Quang Trung, Nguyễn Du, Hai Bà Trưng
For those who can’t take the strength of Vietnamese coffee, Bac Xiu is a great starting point. Made with more condensed milk than coffee, it’s a very easy coffee to drink, and I often drank it at night when I wanted coffee but didn’t want the
heart palpitations energy from it. Bac Xiu is my favourite because despite loving strong coffee, it comes in a coconut variety, which is just unbelievably good. It’s made with drip coffee, condensed milk, and coconut cream; I wonder why Whole Foods isn’t selling this as an ice cream for $10/pint.
Where to Drink
- Young Coffee – this was the first coffee shop I visited in Hanoi, so it has a special place in my heart. A trendy, three-story cafe, they have the best coconut bac xiu I’ve ever had…and also the only coconut bac xiu I’ve ever tasted. Head up to the third floor to get views of Hanoi’s busy, vibrant streets for 25,000VND per glass. I never had it hot, but over ice is just wonderful.
- Address: 1 Hàng Dầu, Hàng Bạc, Hoàn Kiếm
- Cong Caphe – This popular Old Quarter shop has bac xiu, without the coconut, but it’s not as sweet as Young Coffee, which I like. Like every Vietnamese coffee shop, they have tiny stools to sit on so you can sip your coffee outdoors and watch life pass by. Also 25,000VND.
- Address: 116 Cầu Gỗ, Hàng Đào, Hoàn Kiếm
This special Hanoi-an delicacy was invented in 1946 by Nguyen Giang. He decided to subtitute a dwindling supply of cream with egg yolks, and an idea was born. Today, it’s sold all over Hanoi, and Vietnam as a whole. A combination of whipped egg, coffee powder, condensed milk, and cheese (yes, really), is plopped on top of a normal drip coffee to make a dessert coffee reminiscent of a frothy meringue.
Where to Drink
- Giang Cafe – The original can’t be missed. Ran by Ngyuen Giang’s son, it’s a small cafe hidden on a small lane, but it’s absolutely worth the find. When waiting, you’ll see platters full of egg coffees being delivered to excited locals and tourists alike, and with good reason. It should cost 30,000 VND ($1.32)
- Address: 39 Nguyễn Hữu Huân, Hàng Bạc, Hoàn Kiếm
- Han Coffee – Another popular Old Quarter locale, this was my first egg coffee. Slightly less sweet than Giang, I actually preferred this one was it was slightly more mellow.
- 46 Nguyễn Hữu Huân, Lý Thái Tổ, Hoàn Kiếm
Vietnam certainly has the most unique (and cheapest) coffee culture I’ve seen. Modifying coffee with anything other than milk/sugar may be frowned upon in other countries, but not here! Also, You’ll see men in suits sitting on 6-inch plastic stools sipping an iced coffee, and right next to them will be teenage girls doing the same thing. It’s an activity everyone, regardless of class, age, etc. is happy to participate in.
I must reiterate how strong Vietnamese coffee is. My life flashed before my eyes when I stupidly decided to drink five in three hours. I’d recommend one an hour, or two an hour if you’re a true coffee pro, or if you’re just incredibly caffeine-resistant. Now I’m craving one too; off to try and find a Vietnamese cafe here in Edinburgh!


For Wes, it all started in Lockhart, Texas – the Barbecue Capital of America – where he was mesmerized by the sites and tastes of real Barbecue. After travelling back and forth and working with some of the best Barbecue restaurants in Austin, Wes has brought his passion and that authentic Central Texas taste to Sydney.
Anton has always kept it local. Frustrated with the lack of good barbecue in Sydney, he set off on a mission to cook real barbecue for himself, family and friends. The quest for the best barbecue motivated him to leave his longtime career in music to cook professionally for one of Sydney’s best barbecue restaurants.


Bens Bens Bens
Welcome to the Ben’s Pizza and Pasta Delivery Unit Website…for the BROMSGROVE area. We are a delivery Unit and only do deliveries – collection service is not available.
Our Menu continues to be very popular with our customers so we have decided to keep it mostly the same for 2016, with just a few additional starters. If you havn’t already done so have a look through our exciting and imaginative menu, same great quality and value for money. We only use top quality ingredients and our dough is made daily on the premises by our own Chefs.
We can supply Wine and Beer with your delivery however, all orders including Alcoholic Beverages will be despatched from our Lickey Hills Branch.


Americans love meat. That seems like a broad generalization, but America consumes more meat than almost any other country in the world (with Australia leading by only five pounds per person). It’s part of our identity. Historian Frederick Turner is known primarily for his “Frontier Thesis” — the idea that the frontiers are what transformed Europeans into Americans; that conquering the land united many national identities into one. With that in mind, one could argue that Burger King faced an impossible task in turning Americans on to “impossible meat,” but its social media efforts paid off in a big way. In September 2019, impossible burgers became the #1 item sold in grocery stores, and the brand Impossible Foods has Burger King to thank.
Burger King (BK) launched their Impossible Whopper Twitter campaign on April 1 at 58 restaurants in St. Louis. The date is significant because part of what made the original campaign go viral on social media were questions about whether it was an April Fools’ Day prank or not. Users took to Twitter demanding Burger King fess up. As the weeks progressed, and the burger stayed on the menu, BK ramped up its campaign with news of the Impossible Whopper Tour, sending fans scrambling to social media to find out when the unique burger would make it to their areas. The tours kept selling out, and BK — leaning into the demand — finally announced plans for a nationwide rollout of the surprisingly popular burger by the end of the year.
Burger King’s digital strategy for this new product was so successful because:
1. It planned its first social media posts around a day where consumers wouldn’t know whether to trust a new product announcement or not. To make the campaign launch even more impactful, BK “pranked” some customers by having them try the new burger before telling them it wasn’t beef. The combination of prank vs. not-a-prank aspects kept social media guessing, and allowed BK to amplify the conversation.
On #AprilFoolsDay, @BurgerKing showed brands can use #AprilFools for more than dodgy hoaxes and launched the Impossible Whopper, a vegan burger. What do you think, clever marketing or confusing? #BurgerKing #ImpossibleWhopper
— Creative Pod (@CreativePodUK) April 4, 2019
An article in Marketing Week notes that rather than falling back on jokes and hoaxes, “Burger King has shown there is a different way to use the holiday to subvert expectations and launch products that get everyone talking and add brand value.” Burger King could have announced its new product at anytime, but by planning for a date when social media users are already more engaged, it was able to achieve a higher ROI.
2. Building on this momentum, BK used social media to help customers who were interested in this new product track its progress through the Impossible Whopper Tour. By turning this product launch into a tour, Burger King managed to continue the conversation with its customers beyond the initial event.
3. According to Marketing Daily Advisor, Burger King utilized several key marketing tools in its digital strategy. BK took note of trends, aligned with customer values, and used the element of surprise.
Trends: According to Suzy, consumers are more likely to learn about healthy food trends from social media than from traditional marketing. As people become more health conscious, and concerns about global climate change rise, companies are looking for sustainable options that won’t lose their customer base.
Values: On social media, BK used the tagline, “100% Whopper, 0% Beef” to convince original Whopper fans to try something new, and open the discussion with health conscious and vegetarian consumers who may not otherwise visit the restaurant.
Surprise: Burger King focused its digital strategy for this launch around the idea that a plant-based burger can taste like beef. By launching on April 1, and posting testimonials from customers who couldn’t tell the difference, BK was able to pivot from its traditional Whopper to an option that satisfies its existing fans, while also attracting new customers.
While Burger King experienced an 18% boost in traffic and a 3.6% rise in overall sales, the real winner in all of this is Impossible Foods — the company that provides Burger King with its no-meat alternative patties. As discussed earlier, Impossible Burgers became the number 1 item sold in grocery stores in September. This is significant because it shows that Burger King’s digital campaign didn’t just attract new customers to its restaurants, it also bolstered sales of the meat alternative to consumers across the board. This could allow Burger King to continue the meatless conversation with its customers for a long time to come.


Pork Kebabs (Souvlaki Hirino)
1⁄4 cup extra-virgin olive oil
1⁄4 cup red wine
2 tbsp. fresh lemon juice
1 tbsp. dried mint
1 tbsp. dried oregano
8 cloves garlic, smashed and minced into a paste
1 bay leaf, finely crumbled
1 lb. pork kabob meat: 1 1⁄4″ cubes
4 9″ wooden skewers
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving
1. In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.
SERVES 2 – 4
Wells Tavern Farm will have cubed pork (Pork Kabob Meat) for sale next week, just in time for grilling season. Meat will be packaged in one pound packages – perfect for quick defrosting, and easy preparation!
We are still waiting for our very late lambs to arrive. The ewes are heavy with lambs — and we are grateful for the cooler weather this week, on behalf of the pregnant ewes. Any day now, we will begin to lamb, though with the forecast looking just drizzly for the next few days, I am not sure that the sheep can wait until truly terrible weather to lamb. It always seems as if our goats and sheep can pick the coldest and harshest gale-force windy and raw days, and only on those days, will they decide to lamb or kid at the farthest away, desolate spot. We are wondering which situation will befall us this time: unexpected terrible weather, or a run of pleasant weather that forces the sheep to just give up and lamb in tolerable conditions.


Healthy Eating Tips for Preventing Cancer
Despite many advances in treatment over the last few decades, many people every year are diagnosed with some form of cancer. While there’s no way to completely guarantee that someone will never be diagnosed with cancer, there are steps that can be taken to reduce your risk. One of the best cancer-prevention habits that we recommend to our Costa Mesa walk-in clinic patients is to adopt healthy eating habits. Not only does eating healthfully improve overall health, but some foods are also believed to have cancer-fighting properties. Some of these foods include:
- Grapefruit – Grapefruits are loaded with Vitamin C, which is known to prevent the formation of cancer-causing nitrogen compounds in the body. Grapefruit is particularly good at preventing cancers of the breasts, stomach, colon, esophagus, bladder, and cervix. Other Vitamin C-rich fruits and veggies can also have the same positive health effects.
- Garlic – Studies by cancer researchers have found that patients who regularly eat garlic may be less likely to develop cancer of the stomach, colon, and esophagus. The same sulfur compounds that give garlic its aroma also help speed up DNA repair, break up cancer-causing compounds in the body, and even kill cancer cells. When adding garlic to a meal, let it sit for 15 to 20 minutes after it’s been peeled and chopped. Letting the garlic sit before cooking helps activate the cancer-fighting enzymes and sulfur compounds contained within. Onions, leeks, chives, and other vegetables in the same allium family as garlic have the same cancer-preventing properties.
- Berries – Not only are berries a sweet, healthy treat, they also have loads of antioxidants. Antioxidants help prevent cancer by stopping the process in the body that creates free radicals, which have been linked to the formation of cancer cells. Similarly, antioxidants can also help prevent the spread of cancer to other parts of the body.
- Broccoli – Broccoli, cabbage, kale, cauliflower, and other members of the cruciferous vegetable family are full of phytochemicals known as glucosinolates, which help produce enzymes like sulforaphane that protect the body from cancer when ingested. These enzymes also exist in the human intestine, and when broccoli is digested and passes through the intestinal track, it activates these compounds in the body. Because sulforaphane detoxifies toxic substances from the body, it helps destroy cancer-creating toxins that may be building up.
- Tomatoes – Tomatoes get their red color from a phytochemical known as lycopene, which is a powerful cancer-preventing antioxidant. Lycopene has been found to prevent the development of prostate cancer, and tomatoes are the food in which lycopene is found in its highest concentrations. Cooked or processed tomatoes in particular are believed to have prostate-cancer-preventing abilities. Lycopene can also bee found in watermelons and red bell peppers.
- Carrots – Many people know that carrots are high in beta-carotene, an antioxidant compound that can help preserve eyesight. But beta-carotene can also reinforce cells against damage caused by toxins in the body, slow the growth of cancer cells, and help combat HPV (the biggest cause of cervical cancer), in particular. To get the highest amount of beta-carotene, carrots should be steamed or boiled, which released more of their nutrients.
Want to learn more cancer-prevention tips? Contact Xpress Urgent Care at 949-548-8400 today.


Come Join Us
Favourites such as cod, chips and peas; homemade Lasagne, our homemade beef burgers served with skinny fries; hand carved ham, eggs and chips and a wide range of tasty bar snacks and with vegetarian, vegan and gluten free dishes also available, our midweek to Saturday Main Menu features something for everyone.
If all you require is some hot crusty bread with a tasty filling, or perhaps a two or three course main meal to include a selection of homemade desserts such as triple chocolate brownies(GF), a hot fudge sundae or apple crumble and custard, if it’s choice, flavour and value you are looking for, you are in the right place!
Sunday Roast Menu
We are often told that our Traditional Sunday Roasts are the best for miles around and people travel to Redbourn especially to sample our selection of freshly cooked meats, fresh vegetables, homemade Yorkshire Puddings and homemade gravy tailored for each dish with the addition of fresh mint and redcurrants with Lamb for example and rich beef stock with beef. Not tried one yet? Then may we suggest that you book your table now! Also available as a Takeaway, by prior arrangement.
Saturday Breakfast Menu
Up and and about early on a Saturday morning? In need of a hearty breakfast? Look no further! Served from 10am until 11.30am, why not give The Hollybush a try….
Sweet tooth? We are confident that there will be something for you from within our range of popular desserts, including our amazingly tasty, Gluten Free double chocolate brownie – go on, you know you want to!
We Do Private Parties
Looking for a venue for a regular meeting or one off event?
We have a private space that could be perfect for you.
For further information regarding prices or to arrange a booking.


Monday, 9 March 2015
MPM: 9th March 2014
Some excellent eating last week - the tuna steak baguette was a resounding success as was yesterday's Empire roast chicken, both of which have been added to my spreadsheet of "Meals that I want to cook again" - a mammoth list if ever there was one. This week, I am out Thursday and D is out on Friday so they're unplanned and likely to consist of prick and ping or beans on toast, and Saturday we hope to do a recipe book night but the dishes are still to be finalised. Elsewhere...
Salmon with curried mussels
Roast chicken with leek fritters and a garlic and lemon yoghurt dressing
Corned beef hash
Roast lamb with various accompaniments - this is a trial run of Easter Sunday lunch on which I'll be sure to report back if it all goes to plan!
More meal planning fun over at Mrs M's.


Holiday Cookie Swap: Paleo Chocolate Chip Cookies
*This post may contain affiliate links. In plain English, this means that I may receive a small commission (at no cost to you) if you purchase something through the links provided.
Right now, you're probably thinking: Um, Mia... this isn't a food blog. And you are 100% correct. But I couldn't pass up the opportunity to share one of my favorite cookie recipes with you all and participate in the 2007 Holiday Cookie Swap that my lovely friend Lecy put together. Plus, it's the season of holiday parties and gatherings - lots of yummy dessert opportunities.
This is not my recipe. I take no credit for it. I found it in a paleo cookbook a few years ago called Paleo For Beginners: Essentials to Get Started. But I've made it a handful of times and it never fails to disappoint when you're trying to eat healthier, but need something to satisfy your sweet tooth!
- 3 cups almond flour
- 1 teaspoon baking soda
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut oil
- 1 cup bittersweet chocolate chips (I use Enjoy Life Semi-Sweet Chocolate Mini-Chips, which are gluten-free, dairy-free, nut-free, and soy-free)
- Preheat oven to 375 degrees F.
- Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with a hand mixer until well combined.
- Fold in the chocolate chips.
- On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.
Makes 2 dozen cookies.
I hope you enjoy! Be sure to check out the other cookie swap recipes below as well. Bon appetit!
Pin this post!
Snowballs from Samantha at Carter's Cozy Nest
Paleo Chocolate Chip cookies from Mia at Mia Sutton Blog
Snickerdoodles from Lisa at Retro Housewife Goes Green
German Chocolate Cake Cookies from Abby at Winstead Wandering
Sugar Cookies from Lindsay at Pursuit of Pink
Vanillekipferl (Vanilla Almond Crescent Cookies) from Sandra at The In Between Is Mine
Gluten-free Chocolate Chip Cookies from Ashley at Happy. Pretty. Sweet.
Cloud Snickerdoodles from Savannah at The Savvy Plate
Peppermint Whoopie Pies from Abi at Abi Tomberlin Blog
Peanut Butter Dreams Dog Treats from Beth at Daily Dog Tag
Grandma Hermits by Lecy at A Simpler Grace


|Primavera by Rosanna|
Imagine how pretty your table and dessert will look with these beautiful patterns on your table. Mix and match old with new and you instantly have a Vintage look for Spring and Summer.
Have a fun Soiree with some friends, add a cup of tea and some lemon bars and great, positive conversations and you have a great tea party! Here is my favorite Lemon Bar Recipe:
- 2 cups all-purpose flour
- 1 cup confectioners' sugar, plus more for dusting
- Pinch salt
- 2 sticks butter, at room temperature, plus more for greasing
- 4 eggs
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
A little tip....let cool and cut lemon bars and remove from pan to avoid STICKING!


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Restaurants West Bay
Celeste’s Island Cuisine
Gourmet baleadas, quesadillas, tacos, fajitas, $5 breakfasts, and romantic lobster dinners. Prices are based at $5-15 a person, depending on your drink.
from 8 am – 9 pm
Sunday-Monday friday – 3:30 pm Visa/MC
Sushi bar known for its fresh local fish and homemade desserts. Price range $20-35 a person.
Open Monday – Saturday, 6:30 pm -10:00 (Reservations required). #9936-2594. NO CREDIT cards.
Mayan Combo, chicken wings, seafood, pastas, sandwiches, burgers,
Open every day from 7.00 am -9.30 pm $8-$30 Visa/MC
Thirsty Turtle at Bananarama
Bar and grill, with burgers, seafood, chicken, and more. Open every day from 7:00 am-9:30pm. $5-$15 Visa/MC Sunday specials: live music, crab races, fire dancers and special prices!
Restaurant and wine cellar, steaks, lobster, pasta seafood, wine tasting and more prices start from $35-55.00 3 course meal ,reservation required.
open every day from 6.00pm -10:00pm on
Sundays and Mondays, 10:00 am – 10:00 pm from Tuesday-Saturday.
Contact at 3311-4455.
Pizzarama at Bananarama
Pizza 12pm-10pm $12-$14Visa/MC
Palapa at Infinity Bay
Burgers, fish sandwiches, pastas steaks, seafood, pizzaopen every day from 7.00am-10-00pm.
It’s Caribbean food with an Italian twist. Seafood, Italian, pizzas, salad, sandwiches, pastas open every day for breakfast, lunch and dinner. 7.00am -9.00 pm . Happy Hour everyday from 3 to 6pm! $7-$23 Visa/MC
Bite on the Beach
Specializing in fresh local seafood with interesting sauces, appetizers, salads, chicken, seafood, and exclusive kids’ menu. Open from Tuesday –Saturday 12.00 pm - 9.00pm. Onefree drink for our guests. $9-$17 Visa/MC
Seafood, pastas, salads, steaks, open from 7.30am -9.00pm (Buffet). Visa/MC
Burgers, seafood, steaks and more. Happy Hour from 4-6 pm, and open from 8.00am -9.30pm every day. $7-$22 Visa/MC
Breakfast, subs, soups, salads, hot dogs, smoothies, ice cream & more. Price range $5-$10.
Open Every day, 8:00 am - 8:00 pm. (504) 9823-6972 No credit cards
Smugglers at Meridian Point
Burgers, Mexican, Cajan, Creole, and Caribbean food including pizza and seafood.
Price range $10-30 Open 10 am – 10 pm. (504) 9861-0826
Oceanfront bar and grill with fried foods, island and American.
Price range of $10-30. Open Monday-Sunday, 10:00 am-10:00 pm. Happy Hour Daily from 4-7! Visa/MC
Il Pomodoro At Paradise Beach Club
Italian cuisine, pizza, and pastas in a great family environment. Open for lunch and dinner. Open 10am -10pm Visa/MC
Buffalo Steak House
Imported American cuts and meats served in a Western ambiance. $7-$20Open 12-9:30pm. Visa/MC
Paradise Beach Club
Beach-front bar. Seafood, meat & soups. $8- $27 Open 11am- 10pm. Visa/MC
Coffee house, sandwiches, pizzas. Open for breakfast/brunch and lunch.
8:00 am – 5:00 pm Monday-Saturday. Open 8:00 am – 1:00 pm on Sunday. No Credit cards
Market and Deli, breakfast and lunch. Open 8:00 am – 5:00 pm, Monday-Saturday $7-$10 Visa/MC
Traditional Honduran cuisine Monday-Sunday 8am-9pm $4-$16 No credit cards
American seafood, burgers, Tuesday – Sunday 12-10pm $8-$22 Visa/MC


In this episode, I talk with Brian Halasinski and Kirk Hyust from Smoke Staxx Pans. If you’ve not heard about Smoke Staxx Pans, they’re a novel way to increase the cooking capacity in cookers like the Weber Kettle, Weber Smokey Mountain, Kamado Joe, offset smokers and more.
Like my talk with Chad at Kick Ash Baskets, this conversation with Brian and Kirk delves into the world of BBQ product design and production. I love these kinds of interviews because they allow me to get behind the scenes and learn from some of the successes and frustrations that eventually pop up.
Am I going to be making any BBQ products myself at any point soon? Um… no. But – we can all benefit by hearing stories like the one told here about the origins of the Smoke Staxx Pans brand.
Connect with Smoke Staxx Pans
- Smoke Staxx Pans Main Website
- Smoke Staxx Pans on Facebook
- Smoke Staxx Pans on Twitter
About the Show
The BBQ Beat Podcast, with BBQ Podcast host Kevin Sandridge, shares all that’s good in competition and backyard BBQ and grilling. Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US as well as abroad. If you love BBQ and have an appreciation for southern culture and live-fire cooking – this is the Barbecue podcast for you.
Questions, Comments or Suggestions?
Have a question or a podcast guest suggestion? Please leave me a message on my contact page. You can also find me on Instagram and via the BBQ Beat Facebook Page.
Ratings & Reviews
If you enjoy this podcast, please give it a rating and review. Positive ratings and reviews help bring The BBQ Beat Podcast to the attention of other BBQ and Southern Culture lovers who may not be aware of the show.
Click here to rate & review on iTunes | Click here to rate & review on Stitcher
Be Sure to Listen to More Episodes!
If you enjoyed this episode of the BBQ Beat Podcast, you can see the full podcast archive here. Or, simply catch up on some of the other most popular BBQ podcast conversations listed below.
Bob Stroup says
Smoke Staxx seems to evaporated, I was looking them up and nada. Any details? Thanks!
Kevin Sandridge says
Yeah, Best I can tell… They have closed up shop. Hate to see it.


Today I had an epiphany about myself. I'm weird about food. Always have been. I don't like meat. I like plain foods and will only eat salad if it has minimal or no dressing on it. I love lentils cooked with garlic, salt, some spices and served with plain rice and veges. Parfait! Plain potatoe, grilled fish and plain salad - parfait! Maybe its because my Mum cooked like this. I don't know. We never ate super rich foods, and to this day I can't stomach anything fried, and nothing too rich.
I'm embarrassed to explain some of the weird things I do. I like icing on cake, but dislike cake - so I often eat the icing, leave the cake for my husband. I like american scones, but only if its crunchy on the outside. If the inside is soft, I'll ditch it and just eat the outside. I only ever eat the top of a muffin. I love the icing on a donut - but am not crazy about the donut itself. 9/10 times I'll just eat the top part. I love to pick nuts and chocolate out of cookies. I'm big on texture - and love anything crunchy. I love cold pizza - but dislike hot pizza as its soft and gewy. I love it when cheese is slightly burned and is crispy on my pasta. I love cashews that have been overly roasted. I can't get a taste for refried mexican beans, but am all over a grilled chicken taco.
See. Weird. And today I realized its all about texture.
I don't like admitting that I'm fussy. But truth is that if I eat creamy pasta, I'll get stomach pains. If I eat anything fried I'll feel unwell. I have a friend who feels sick when she eats veges. I couldn't understand it then, but as I take a look at my own weird eating habits - I guess I do understand it. I was allergic to a lot of foods as a kid. Everything gave me asthma. If I'm at a friend's house eating, thats another story - you go with the flow.


- This event has passed.
Amaranthus Chef’s Table Dinner
September 25, 2019 @ 6:30 pm - 9:30 pm$75
This plant based six course Chef’s Table is all about highlighting farm fresh vegetables. Executive Chef Sam Fabbro has invited Sous Chef Isabella Walsh from our sister restaurant Amaranthus to collaborate on this dinner for you. This plant based farm to table dinner will be created using the bounty of B.C. produce.
This dinner includes one welcome beverage and a six-course dinner for $75. Full beverage pairing available for an additional $45. Welcome at 6:30 pm, dinner at 7:00 pm.
This event has limited space available. Please call or email to reserve your spot at 604 553 1849 or firstname.lastname@example.org


Millions of Americans suffer from joint pain due to arthritis or other conditions. While there are medical treatments that can help relieve pain and restore mobility, most of us would like to do all we can to prevent joint problems on our own. That’s where dietary changes come into play.
As a top orthopedic specialist and sports medicine physician in Houston, Texas, Joshua D. Harris, MD, works with each patient individually to develop joint pain solutions to relieve pain and improve overall joint health. In this post, he reviews the critical link between your diet and how making the right food choices can help keep many joint problems at bay.
How your eating habits affect your joints
“You are what you eat.” It’s a saying that we hear so much it stops being meaningful. But your diet significantly impacts every aspect of your health, including your joint function.
The most obvious link between diet and joint health has to do with weight management. Your knees, hips, spine, and joints in your feet are all charged with supporting your weight day in and day out.
Not surprisingly, the more you weigh, the more stress and strain you place on your joints, which means the potential for joint damage increases, too. Making healthy diet choices also helps you keep your weight in check, especially as you get older. That means substituting unhealthy foods with healthy choices and watching your portion control.
For optimal joint health, you must fill your plate with antioxidants-rich foods. That includes plenty of fresh fruits and vegetables, particularly those with deep colors, like most berries, red peppers, carrots, sweet potatoes, leafy greens, and citrus fruits.
Antioxidants help ward off free radicals, unstable molecules that interfere with normal cell function. Plus, most antioxidant-rich foods are rich in fiber, too, which means you’ll feel full longer, making it easier to maintain a healthy weight.
Lean protein and low-fat dairy are good for bone and muscle health, so your joints get the support they need for normal movement. Plus, vitamin D helps fight inflammatory damage, a significant cause of joint discomfort.
Omega-3 fatty acids are also good for preventing inflammation in your joints and elsewhere, including your heart. Fatty fish are a great source or take fish oil tablets. Other sources include flax and chia seeds, soybeans, and walnuts.
While some foods are good for joint health, others could contribute to joint damage, especially if eaten in quantity. High on the list: are foods that promote inflammation.
For healthy joints, avoiding processed and fatty fast foods is essential. Skip the refined carbs and red meat, too. Avoid unhealthy trans fats and limit saturated fats. And, of course, avoid sugary foods as much as possible since sugar significantly contributes to inflammation.
Since most of these foods can also contribute to weight gain, avoiding them also helps you keep extra pounds at bay.
Take joint pain seriously
Joint pain is more common as we age, but the good news is it’s never too late to adopt eating habits that can help your joints and overall health, too. To learn what else you can do to keep your joints healthy, call 713-441-8393 or book an appointment online with Dr. Joshua Harris today.


Food safety actions are key to building trust, says Yiannas
Food safety actions speak the loudest when it comes to building trust, according to the U.S. Food and Drug Administration’s Deputy Commissioner for Food Policy and Response.
“What we say on food safety issues, what we write on food safety issues, but more important is what we do,” said Frank Yiannas at the ONE – Health, Environment, Society – conference. in Brussels and online.
The event, from June 21 to 24is organized by the European Food Safety Authority (EFSA), the European Center for Disease Prevention and Control (ECDC), the European Chemicals Agency, the European Environment Agency, the European Agency Medicines and the Joint Research Center (JRC) of the European Commission.
Yiannas gave two examples of what the FDA is doing to increase consumer confidence.
“The first is food traceability, we are releasing a final rule later this year. We know from a food safety perspective that in the event of a food crisis, quickly tracing the source can allow us to withdraw the product from the market and shorten the epidemic curve, perform secondary intervention and prevent other diseases.We believe that better food traceability is a matter of transparency and that increasing this in the food system will engender trust,” he said.
“What is the opposite of transparency in food? To me that’s what we have in today’s food system, too much anonymity, we really don’t know where these products come from, under what conditions they were produced, what certifications they really have obtained and consumers do not know it either.
Data and consumer trust issues
The second action involves data, Yiannas said.
“I often say that better food safety will start and end with better data. We have the ability to use tools to convert large volumes of existing massive data into actionable preventive information. There’s this big gap, but new tools like artificial intelligence, machine learning and the Internet of Things are bridging that gap,” he said.
“In the age of data, collaboration will increasingly involve public-to-public and private-to-public organizations sharing data and converting it into information, and the entire food system will become smarter together. At the FDA, we are working on data trusts and have started a few projects to achieve this. »
Yiannas said we are experiencing a “mega loss of consumer confidence”.
“Social scientists tell us that consumers trust institutions, governments, businesses, corporations and even nonprofits less. On top of that, people are increasingly polarized over issues of politics, climate change and pandemic management. What about food? Do you think we as a society are becoming more polarized on food? I think the answer is yes,” he said.
“After three decades in the profession, I am sad to say that I see food increasingly dividing us. I think food should unite us. We hear people say I want local food, others say they’re ok with global food. Some people want organic and others are fine with conventional food, it tends to be more affordable. Some eat only natural foods and others accept processed foods. Today we have a problem in many countries where too much food is as bad as too little food.
“Never before in history has the responsibility of providing safe, available and sustainable food to so many people rested on the shoulders of so few and never before have the consequences of not achieving this right been greater.”
More than 4,200 attendees registered online for the four-day event and approximately 1,000 registered to attend in person. Of these, almost 90% come from Europe, the rest from Africa, Asia and North America.
EFSA’s perspective on One Health and the collaboration
Bernhard Url, EFSA’s executive director, said the speed of change is creating widespread uncertainty and anxiety.
“The food system is in crisis: hunger, obesity, food waste, resource depletion and loss of biodiversity. With this conference, we would like to explore how food safety and more integrated health assessments can contribute to the transformation of food systems,” he said when opening the conference.
“The One Health concept aims to balance and improve the health of humans, animals and the environment. We believe the principles of One Health make it an ideal tool to support our work to address the complexity and urgency of the health challenges ahead. At EFSA, we believe that by applying these characteristics, our work on food safety will progress, be more fit for purpose and better inform policies aimed at transforming the food system. One Health acts as a springboard, linking food security to sustainable food systems.
Url said there is a need to see faster innovation in scientific methodologies to meet the challenges ahead.
“There is a problem of trust – how can we anchor our scientific advice in a society that is ready to accept it. Even if the outcome is not liked due to differences in values, people trust the process,” he said in a subsequent panel discussion.
“Everyone talks about collaboration and says yes, we need to collaborate more, it’s obvious but it’s not done enough, so what are the obstacles? I think something is fundamentally wrong here, so let’s fix it. Collaboration adds a layer of complexity, you lose autonomy and give something away for a bigger goal, which means it takes longer. There may be cultural or linguistic differences, the budgetary cycles and the objectives of the organizations are different. Maybe we need to make collaboration a goal of organizations and not just something that can help us on the sidelines. »
European Commission on regulation and the role of EFSA
Stella Kyriakides, European Commissioner for Health and Food Security, said trust in the food security system underpins more sustainable food systems.
“The COVID-19 pandemic and Russia’s invasion of Ukraine have highlighted how much we need a robust and resilient food system that provides sufficient and affordable food at all times,” he said. she declared.
“It also made us realize how interconnected our health, ecosystems, supply chains, consumption patterns and planetary boundaries are. The increasing recurrence of droughts, floods, wildfires and new pests constantly reminds us that our food system is under threat and needs to become more sustainable and resilient.
Kyriakides also mentioned the 20th anniversary of the General Food Law Regulation and the establishment of EFSA.
“The common definitions, objectives and general principles of the Regulation have redefined and shaped EU food law and policy. Chief among them is the principle of risk analysis, according to which food legislation should be based on science,” she said.
“EFSA’s scientific excellence has served to give EU measures a solid scientific basis. It maintained confidence in the EU food supply. It has improved EU food safety and standards and certainly helped raise international standards in the process. Thanks to EFSA and General Food Law, the European Union can boast of having one of the strongest and most effective food safety systems in the world. »
(To sign up for a free subscription to Food Safety News, Click here.)


…. ECONOMICAL HOUSEKEEPING
– Many persons pride themselves on being economical housekeepers,
and indeed they do so rightfully when compared with the greater number,
who practice no economy at all. Yet a keen observer would be able to detect
more than one waste-pipe in the systems of some of our deserving matrons.
The error they commit is in cooking too much, and in feeding not only
the rational appetites of the members of their families, but their irrational
appetites also, and having enough over for the swill-tub.
The great secret of successful housekeeping is so to
manage that nothing is lost; and the safest way to arrive at this desirable
end is not to cook too much. The matron should confine her culinary dates
to the preparation of such food as is most needed, and carefully to save
the parts that are left. If she will make cake and preserves, she should
make the simplest, and serve up one thing at a time, both for economy’s
sake and for health’s sake. In times of high prices, she should
give up altogether the preparation of such things (?) as cake and pastry
and preserves, which require butter and sugar and spices, and should use
all her flour for bread.
It is not mean to eat sparingly of such things as in
times of plenty we indulge in to full extent, if we only eat enough of
the real substantial food – bread, meat and potatoes, which are
our only absolute needs for health, so far as eating is concerned.


I meant to cook on Day 1. But, that turned into a doctor's visit, a run to the drug store and grocery, a nap, a movie, and 4 loads of laundry. Day 2 was Snow Day 1. Having completed a variety of menial chores on Day 1, I just moved into the kitchen. Now that I'm up to Day 3 and Snow Day 2, I'm back to inconsequential puttering. I love inconsequential puttering. So, here's the fruit of my labors. Please note that this could be fancied up a number of ways, and I'm all for shortcuts, so I'm giving you those.
Cream of Chicken and Wild Rice Soup (aka Heaven, in a bowl)
1 medium onion
3 stalks celery
10 oz fresh mushrooms (or less if you don't love mushrooms like I do, or canned, or dried...whatever)
1 Tbsp vegetable oil
4-6 cups chicken stock
1 box wild rice mix with seasoning
1 tsp salt
2-4 tsp ground pepper
2 Tbsp butter or margarine
2 Tbsp flour
2 cups fat free half and half (or milk, or cream, or whatever)
1 can chicken
Chop the onion, celery, and mushrooms. Cook the onion and celery in a stockpot with the oil for a few minutes. Add the mushrooms and let them cook together for another few minutes. Add the chicken stock (or hot water with boullion or chicken base, like I did) and bring to a boil. Add the wild rice with seasoning packet, salt, and pepper to taste (I like pepper, so I used a little more). Simmer for 15-20 minutes or until the rice is mostly cooked. If it looks like it's getting too thick for your taste, feel free to add some more chicken stock (I like mine a little soup-ier, rather than stew-ier). In a separate pot, melt the butter and mix in the flour. Wisk in the half and half and heat the mixture until it's bubbly and has thickened. Ladle a couple of scoops of the hot soup into the milk mixture and mix it all together. Add the milk mixture to the big pot and mix. Drain and chop the chicken from the can (you could certainly use leftover chicken parts or a rotisserie chicken, or cook a chicken, or whatever). Add it to the pot, stir, and heat it through for about 15 minutes. Enjoy. Mmmmm...


Yefsi means "Taste". Tasting (Ye-vo-me) our food at Yefsi is not about eating. Food is a form of art, a cultural symbol, and pleasure. It’s about focus, attention, and connection with your senses, and there is no “right or wrong” when tasting a food. Use your senses, understand the perceptions, and discover how to taste & share your experience.
Our traditional recipes from Western Greece, made with fresh herbs, spices, and EVOO will make you discover the flavor of the Greek food with all all the benefits of the healthy Mediterranean and Middle Eastern diet.
That is what Chef Katerina Efthymiadou brings to every table, every day, accompanied by hospitable and attentive service. Our food will make you feel you are in Greece, our wine will make you find your flavor palates and our people will show you our Greek filoxenia.
Come and be ready to taste our "culture" and cultivate your senses.


Frozen yogurt has been around for about 40 years which is a relatively short time when compared to its warmer brother, regular yogurt. Regular yogurt has been around for a couple of thousand years. The un-frozen kind got started in Turkey and my limited research shows fro-yo got its start in somewhere in New England.
Frozen yogurt is a cool tasty treat and it is pretty healthy too. Some of the health benefits are that it can strengthen the immune system. It can lower your blood pressure and cholesterol. It can improve immune function and preventing infections and improve mineral absorption. Of course, if you throw some gummy bears and M&Ms on top, it can make your sweet tooth happy too.
Today’s deal is $6 of yogurt for $3 from Tutti Frutti Yogurt Shop. Offer only good at the Hageman location only.
Tutti Frutti has over 40 flavors of yogurt and 16 of those are available daily. Some of the flavors include green apple, peanut butter, birthday cake, guava, kiwi, sweet watermelon, cookies and more. Of course, no frozen yogurt is complete without some sort of topping and TF has over 45 to choose from, that sounds like a lot of choices for us topping aficionados.
So grab your favorite frozen yogurt eating buddy or buddies, we all have one or two, today’s voucher for $6 of yogurt for $3 and head on down to Tutti Frutti Yogurt Shop on Hageman Road. Eat some frozen yogurt and lower your blood pressure, it’s like a massage with gummy bears for your mouth.


This time of year, farmers work overtime to bring their wares to our dinner table. The flavors of the autumn harvest are unlike any other, and they beg to be enjoyed. But instead of rushing to create a meal, take your time in the kitchen and appreciate all it has to offer.
The kitchen is our haven. It expresses our very being and sometimes who we aspire to be—maybe a gourmet chef or a foodie on a mission to find the next delicious recipe. It’s also a place of comfort. A place to find a hearty and creamy kale and potato gratin sitting on the stovetop, just waiting to be enjoyed after a long day at school.
The kitchen is where conversation finds a table filled with mouthwatering recipes of the season. Moist and juicy chicken breasts stuffed with tart, diced apples and melted Brie cheese is complemented by a platter of crisp tender green beans topped with crumbled chèvre, sweet dried cherries, and toasted pine nuts all beautifully laced with a balsamic vinaigrette. Bringing these lovely dishes together is a crisp and bubbly apple cider champagne cocktail that makes dinner feel just a little special. Dessert is served, and family and friends linger over gorgeous pumpkin coconut tarts topped with whipped cream and warm caramel sauce. This treat offers the perfect ending to a perfect meal created in the most treasured space—the kitchen.
Click on the pictures for the recipe!


138-140 Main street, Upper Hutt
Phone: 04 528 6767
Contact Person: Amy Chattington-Harris
Opening Hours: Monday - Friday: 9:00am - 5.00pm - Saturday 9.30am-12.00pm
This Breadmaker can do more than bake a basic loaf, it also has
specialty bread modes such as a 100% gluten free, a nut and raisin
dispenser, and it can even make jam and compotes.
12 Month Warranty


'Fairytale in New York'
Snowy trees, starry skylines, magic in the air…let us transport you to our Fairy-tale in New York for a truly spectacular Christmas party.
Feel like a star as you step onto the sidewalk and take in the sights and sounds of Manhattan at Christmas. Whilst sipping a seasonal cocktail take a stroll down 5th Avenue, leave your snowy footprints as you wander through central park and gaze at the twinkling lights of the Rockefeller tree.
As the Grand Central clock chimes, you’ll find your glistening table awaits. Enjoy a mouth watering meal under the starry skies of New York , carefully created by our in-house caterers Fosters.
In a city that never sleeps, be wowed by the performances bought to you from the bright lights of Broadway. Expect glamour, razzmatazz, toe tapping routines and show stopping entertainment.
After dinner, head to Times Square and pay a visit to the Hard Rock Café. Whether you want to hang at the bar sipping a an Old fashioned or play a game of bowls, it’ll be THE place to be into the small hours…
Central Park sweetcorn chowder, chives and mini bagels
(vv) gluten free bagel and dairy free chowder
BBQ marinated chicken breast, smoked whipped potato, maple glazed parsnip and roasting juices
(vv) Roasted butternut squash, curly kale & leek parcel, crushed herb new potatoes & maple glazed parsnip, served with red wine syrup.
*Served with sharing bowls of seasonal vegetables dressed in garlic infused rapeseed oil
'The Big Apple'
Apple mousse, butterscotch sauce and toffee popcorn
(vv) Apple crumble cake, toffee sauce &popcorn
*Minimum number for a booking is 8 guests.
Location: Bristol Venue: Brunel’s Old Station Capacity: 650


epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. We are on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinary scene.
We profile celebrity chefs and winemakers, showcase exclusive recipes for entertaining as well as highlight the latest destinations for well-travelled foodies. These insightful articles are complemented with lush, captivating photos to stimulate the senses.
epicure is divided into four sections:
- Food – latest culinary happenings, incognito restaurant reviews, spotlight on restaurant and bar design, newest international food trends and personal opinion essays.
- Entertaining – All cuisine recipes, ingredient analysis, exclusive masterclass sessions and cookbook testing.
- Wines & Drinks – winemaker profiles, tasting notes, cool cocktails, beers and liquors.
- Travel – chefs' exclusive travel journals, coolest hotel and resort openings, first-person destination reports!
epicure online is the interactive media bridge to its print content, featuring three different sources for food lovers to tap into a current news platform. A plethora of exclusive features from the burgeoning dining scene will be available at the fingertips of foodies, setting itself apart as the online go-to guide for the latest updates and happenings.
Highlights of epicure online include:


CONTEMPORARY MEXICAN CUISINE WITH A FLAIR FOR SEAFOODWander the streets of the historic colonial town of San Jose del Cabo and you'll find yourself immersed in Mexican culture ranging from a plethora of art galleries showcasing local and regional works of Mexican artists to a centuries old mission. But what may surprise you is the startling number of restaurants you'll find. While that's a good thing, it also creates a conundrum. Which are worth a visit? Take it from me, La Panga Antigua should be on the top of your list.
Located directly across the street from the historic mission, La Panga Antigua is tucked away behind a single door over which a modest sign hangs. It might not look like much from the outside, but step through the door and you'll discover a charming world of culinary magic. At the front, a small reception area leads to a well-stocked bar. Just beyond the bar you'll find a terrace area with a few well placed tables. Continue down the stairs and you'll find two courtyard areas where al fresco dining is elevated to 5-star status.
Unless you're a fisherman, you might not be familiar with the word "panga", let alone know what La Panga Antigua means in your native language. A "panga" is actually a small, open-bow fishing boat that's been used throughout Mexico, central and south America for centuries. La Panga Antigua could then be best translated as "the old fishing boat"... and in this case, an old fishing boat that harvests nothing but the best of flavors, textures and aromas from the sea. While the menu at La Panga Antigua offers prime beef and chicken, it's clear their passion lies with seafood and what can be done by melding traditional Mexican techniques with contemporary culinary concepts. The result.... what myself and writers from Vanity Fair, Food Arts and Baja Traveler magazines consider to be a must-visit restaurant in Los Cabos.
The dinner menu starts with a smattering of appetizers including a chilled seafood medley drizzled with fresh basil oil, Octopus & Mushrooms "Ajillo" – tasty morsels of the two in a flavorful garlic and guajillo pepper sauce, and one of my favorites, a Tuna & Avocado Timbale served with jalapeño-soy sauce. For a second course I sampled the Shrimp Pozole which is everything a pozole should be – slow cooked rendering flavors that are deep, yet subtle enough so as not to overpower the fresh Baja shrimp.
Main courses include a couple of prime beef dishes – a Filet Mignon & Shrimp duo or a 12oz Rib Eye plus a nicely prepared Chicken Molé served with rice and fried plantains. But I was here for the seafood and was not disappointed. To date, I've tried their Huachinago, or whole red snapper and their Seared Ahi Tuna. If you've spent any time in Mexico, you'll know that a freshly prepared whole snapper – flesh scored randomly from tip to tail to allow the spices to penetrate deep into the meat then fried to perfection – is about as traditional a Mexican preparation as there is. Top it with a roasted tomatillo salsa and you've got a new slant on an old classic.
continued in right hand column>>>>
On the other hand, the Seared Ahi Tuna is not what you'd call traditional Mexican. Say "seared ahi" to any foodie and they'll conjure up visions of Japanese cooking and sushi bars. It's decidedly Asian, yet, what La Panga Antigua's kitchen does with it plants it firmly into contemporary Mexican cooking, albeit fused with Asian-Pacific sensibilities. How so? By way of a glimmering glaze that paints a generous medallion of ocean-fresh yellowfin tuna in a bath of translucent, taste bud tempting goodness. Perfumed by rosemary, sweetened by honey, made distinctly Mexican by the inclusion of the guajillo's smoky, mild heat... it's tantalizing to look at but most appreciated on the business end of a fork.
WHAT'S DINNER WITHOUT WINE?
Fernande Garvin, author of The Art of French Cooking, once said that "Wine makes a symphony of a good meal", and I couldn't agree more. What it does for a great meal is burn it into memory. Luckily, La Panga Antigua has a diverse wine list with a global range including offerings from France, Italy, Spain, New Zealand, Australia, Chile and Argentina mixed in with a bevy of choices from California. I'm also happy to report that Mexico is well represented with a selection of fine vintages from the famed Valle Guadalupe and Valle de Ojos Negros regions in northern Baja.
The difficulty lies in the pairing, but fortunately the staff is well versed in doing so, don't hesitate to ask for a recommendation. I took the advice of my waiter and opted for a Cabernet blend from La Cetto – one of the oldest Baja wineries and currently Mexico's largest wine producer. It complemented the Seared Ahi very nicely at a price that was quite reasonable.
Desert wasn't an option for me on this visit. It was a case of my eyes being bigger than my stomach, but I don't think that will happen on my next visit. If desert compares with what crossed my plate this time then that's just one more reason to put my oars in the water and row towards La Panga Antigua. If you love great food, you'd be wise to do likewise.
La Panga Antigua is located at #20 Zaragoza in San Jose del Cabo's Art District directly across from old mission. Reservations can be easily made through their website or by calling 011-52-624-142-4041 (international dialing) – within Los Cabos dial 624-142-4041.VISIT LA PANGA ANTIGUA'S WEBSITE
PRINTABLE COUPON FOR LA PANGA ANTIGUA
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iFest 2013 Launch at Tradicao
Thursday, March 28, 2013 from 6:00 PM to 8:30 PM (CDT)
Official launch party of the 2013 Houston International Festival spotlighting Brazil. The event is a fundraiser to promote the upcoming festival and Kickoff Concert at the Hobby Center. Scrumptious appetizers, desserts, a signature cocktail and selection of wines are complimentary
- Cheese Bread, Brazil's most popular snack. Fresh out of the oven golden puff made with manioca flour blend and cheeses
- Parmesan Pork, Extra lean and natural pork tenderloin marinated in white wine, spices and crusted with parmesan cheese
- Chicken Breast wrapped in Bacon
- Sirloin wrapped in Bacon
- Brazilian Beef Pastel, Brazilian version of beef empanadas!
- Brazilian Shrimp Pastel, Brazilian version of seafood empanadas! Mixture of shrimp and crab meat, fried golden brown
- Artisan Cheese and Hand Sliced Salami
- Chocolate Brigadeiro, Brazilian truffles
- Coconut Brigadeiro
- Mini Brazilian Flan
- Mini Crème Brulee
- Caipirinha, Fresh muddled limes, sugar and Brazilian liquor made from sugar cane called cachaça


Scott absolutely LOVES fish tacos! Since the opening of Rubio's in Orem, we have made a point to go to Taco Tuesday for their fish tacos that are only $1.25 and AMAZINGLY delicious. We look forward to dinner on Tuesday nights every week because of these delectable tacos. Although I believe the fish tacos at Jon's Fish Market in the Dana Point Harbor are still his favorite, Rubio's will have to do while we are here in Utah. Hope to see you next Tuesday!


Handmade Greek Desserts - Simply Delicious!
Pastries Served in Pastry House behind Church - All Food & Desserts available "To Go"
Almonds & Walnuts in Phyllo in an amazing sauce
Delicious Greek Custard baked in Phyllo dough
Almonds & Walnuts stuffed in shredded Wheat
Greek Walnut Cake
KOULOURAKIA 2 for $1.50
Greek Butter cookies
Butter cookie in powdered sugar
Spice Cookies in honey
ASSORTED TRAYS $16.00
EFCHARISTO PARA POLI
(Thank you very much!)
Please note that due to the homemade nature of the foods & desserts served at the Festival featured
photos do not look exactly like the food being served.
37th Greek Food Festival
Friday, June 1st and Saturday, June 2nd, 2018 11:00 am to 9:00 pm


The role of diet
Evidence clearly points to diet being a significant factor in development of cancer. Several instances have been reported of increased prostate cancer in populations who have switched from their traditional diet to Western-style foods. And although there is much more to be learned on this topic, we can be fairly certain from research findings that those who consume a diet rich in meat, dairy and sugar have a higher incidence of prostate cancer that those who don’t.
On a more positive note, there is much talk now about how your diet and lifestyle, and in particular some specific food groups, can delay or even possibly prevent cancer. Here are a couple of examples
The BBC reported in September 2005 on research suggesting that pomegranate juice may help slow down the progress of prostate cancer. Click here for the full story.
We were fortunate to have the support of POM Wonderful at our 2008 Gala Dinner, who donated bottles of their pomegranate juice for every attendee. Research using POM Wonderful undertaken by retired PCRF Trustee Arie Belldegrun at UCLA has suggested that drinking pomegranate juice can delay PSA doubling time.
Lycopene, found in tomatoes, has long been thought to assist in the delay and prevention of many cancers. There is a large body of study that supports this. Lycopene is by no means a miracle cure for prostate cancer but a regular consumption of tomatoes will no doubt provide a degree of nutritional benefit, along with other foods.
Find out more about Lycopene here. As usual, read and digest fully. Especially the DISCLAIMER at the bottom of the web page.
There has also been research that suggests that sunlight can help reduce the risk of prostate cancer. It is thought that the body’s manufacture of Vitamin D which is produced after exposure to sunlight helps protect the prostate. Click here for the full story.
There is now a great deal of work going on looking at complementary therapies and how they can be used alongside traditional treaments for prostate cancer. Comprehensive information can be found at the Cancer Research UK Cancerhelp site
Launched in June 2009, the Prostate Care Cookbook is dedicated to foods that sustain prostate health. Working with Prof Margaret Rayman and her team at the University of Surrey. They have pulled together all the very latest thinking on the effectiveness of different foods, and Prof Rayman’s team have written some imaginative recipes to get these into your daily eating regime.
You can order the cookbook via Amazon


As we know, milk and dairy products are rich in calcium. What is perhaps a little less well known is that dairy calcium has a good bioavailability, i.e. it is easily assimilated by the body. In contrast, most vegetable sources contain less calcium or offer calcium with lower bioavailability.
According to the National Institutes of Health (NIH), “calcium is necessary for vascular contraction and vasodilation, muscle function, nerve transmission, intracellular signaling, and hormonal secretion.
In Canada, nutrition recommendations (Dietary Reference Intakes (DRIs)) are developed in collaboration with the United States by expert committees of the Institute of Medicine (IOM), which base their decisions on a thorough review of the available scientific evidence. For calcium, recommended intakes are defined as those necessary to maintain calcium balance and bone health.
The calcium requirements specific to the different age categories are presented in the table below. Although recommendations may differ from country to country, the DRIs are relatively consistent with most national and international recommendations. For example, according to the IOM, adults need 1000 mg of calcium per day3, a recommendation similar to that of the World Health Organization (WHO)
Milk and dairy products, such as yogurt and cheese, provide good amounts of calcium. In addition, cow’s milk has good bioavailability, with a calcium absorption rate of about 30-35%.
While some dark green vegetables, such as broccoli and kale, have a higher absorption rate, they contain less calcium. To get the same amount of calcium found in a cup (1 serving) of milk, more than two cups (4 servings) of broccoli must be consumed.
In addition, the bioavailability of calcium from plant sources may be compromised by the presence of certain compounds. Some foods contain oxalic acid and phytic acid, which bind to calcium to form insoluble complexes, interfering with calcium absorption. These foods are considered to be low sources of calcium.
Examples of foods containing high levels of oxalic acid include spinach and rhubarb.
- Eating spinach and milk at the same time reduces the absorption of calcium from milk;
- When assessing calcium intake, PEN (Practice-Based Evidence in Nutrition), the Dietitians of Canada’s knowledge transfer tool, indicates that calcium in spinach and rhubarb should not be considered.
- Foods with high levels of phytic acid include wheat bran and whole-grain products, which are high in fiber.
- However, since the Canadian population’s diet is generally low in dietary fiber, it is not recommended to limit phytic acid intake.
Since the bioavailability of calcium from plant sources may be lower, these sources can be a barrier to adequate calcium intake. Therefore, bioavailability is a parameter to be assessed when the diet is composed solely of vegetable sources of calcium.
In conclusion, although milk and dairy products are not the only sources of calcium, consuming these foods as part of a healthy diet helps to meet calcium needs more easily.


Over the past few months, I have had an increasing number of parents and children ask me to explore having halal food at Primrose Hill. Following a discussion with the Governing Body, we have agreed to consult with the school community about serving halal food. This would enable many of our children to have a meat option instead of the standard vegetarian option.
What is Halal food?
Halal means permitted, allowed, lawful or legal according to the Islamic dietary laws. Halal food means food and drinks which Muslims are allowed to have. Halal food includes:
Milk (from cows, sheep, camels and goats).
Plants, which are not harmful to people.
Fresh or naturally frozen vegetables.
Fresh or dried fruits.
Nuts such as peanuts, walnuts or cashew nuts.
Grains such as wheat, rice, rye, barley and oats.
Meat from animals such as cows, sheep, chickens, turkeys and ducks is also Halal. But it has to be slaughtered and processed in accordance with Islamic
What can Camden offer?
The Council can provide a high quality school meal service by using either non-Halal meat or Halal meat. The Halal service is offered in those schools where the Governors have agreed to it, after consulting with parents. Whilst meeting the specific needs of Muslim pupils, dishes cooked with Halal
meat would also be suitable for most non-Muslim children to eat. In addition to whichever option the Governing Body and the school community chooses, there is also a very good selection of vegetarian dishes available on a daily basis alongside the meat options. Choices for both the Halal and non-Halal
options would include stews, homemade burgers and many European, Asian or Middle Eastern dishes. At the back of this leaflet is a typical menu currently available in Camden schools for both options.
How will food be prepared?
- For the halal meals service, we will make sure that:
- Halal dishes are prepared and served according to Islamic rules.
- Our contractors are required to conform to those rules.
- Fat and oils are from vegetable sources only.
- All additives, preservatives, gelatine or gelling agents and colouring are Halal approved.
- Red meat and poultry have been slaughtered as Islamic law says.
- Our contractors buy meat from approved Halal suppliers
- All food used to prepare halal meals will be certified to Halal Food Authority standards and will follow the requirements of the Food Standards Authority.
What does this mean for Primrose Hill?
There are two options available. One is to offer a dual service where halal and non-halal food can be prepared using separate equipment. However this option has a cost impact as new additional facilities would need to be installed.
The second option is to serve only halal food for all alongside the usual vegetarian options.
Recently, our pop up snack bar has made use of halal meat which has been a positive step forward for the children.
We have some leaflets on Halal Food in Camden’s Schools in the main Reception area. Please also ask me any questions Often people are confused or misinformed about halal food and do not realise some restaurants or chains serve halal food as standard.
I will be sending out a text survey through google in due course allowing you to express your views, either in favour or against having a halal food service at Primrose Hill. There will also be space for you to make a comment if you wish.
It is important for us as a school to gather feedback on this so we can make an informed decision. The halal argument is always mixed, so it is important we know how the community feels before determining next steps and this will be considered by the Governing Body. Camden requires a response from 70% of the community before making any changes if it gets to that point, as there are costs involved for them and the school.
Thank you for your feedback.
Please indicate your responses below. If you wish to provide any further feedback, please feel free to email me via the email@example.com address.
I will be holding a ‘halal’ briefing on Friday 18th January at 9am in the Community Room if you have any questions.
Thank you, Robin


Fertility specialist Dr Jane Frederick explains why: "When you're trying to get pregnant, you want a varied, healthy diet made up of mono-unsaturated (healthy) fats, fruits, vegetables, wholegrains, and fish. At 1 year, solid foods – including healthy snacks – are now your child’s main source of energy and nutrition. . .
The following are good sources of vitamin D and calcium: milk.
Worst foods for babies: six months to a year. Some foods pose a choking. So began the pattern of diet, lose weight, eat normally again, put on more weight than I had before. (NHS 2019a) dark-green vegetables.
It is important to go at the baby’s pace. toast or breadsticks with peanut butter or cream cheese. set the table, wash the vegetables or mix the food.
It's OK to eat smoked seafood if it's an ingredient in a casserole or other cooked dish. Your pharmacist may suggest you use an oral rehydration solution (ORS) if you or you child are particularly at risk of dehydration.
. so it is advised that weaning does not begin before 17 weeks.
. Sugary treats.
Around 6 months of age, you can start introducing some solid foods.
3 to 5 feedings per day or 30 to 32 ounces per day. The Eatwell Guide does not apply to children under the age of 2 because they have different nutritional needs. . .
fiber. Dairy products, such as milk, cheese, and yogurt, are some of the most common foods that are hard for babies to digest. Babies also don’t need sweet foods, such as biscuits or cakes, or foods high in saturated fats (NHS, 2018). Dr.
The Prime Minister does not. These hacks will come in handy. have some dairy or dairy alternatives.
Once your baby is six months old , you don’t have to introduce foods in any particular.
g. . As exciting as it is to introduce new foods when you start solids with your baby, there are a few things that.
Jan 7, 2023 · Here are five common foods that are hard for babies to digest: 1.
. Formula-fed infants will feed about six to 10 times each day. . eat some beans, pulses, fish, eggs, meat and other protein.


Perfect place for seafood lovers. A wide variety of seafood stalls where you can order fresh seafood as well as Sarawak’s local delicacies.
Jalan Bukit Mata Kuching off Jalan Padungan, Kuching, Sarawak 93100
Asian cuisine, Halal cuisine, Seafood
Mon-Sun: 5.00 pm – 1.00 am
A popular place for having local breakfast amongst the locals and tourists. Famous with Sarawak Laksa which is priced at RM6 for a small bowl, RM8 for a big bowl and RM10 for the special
34, Ban Hock Road, 93100 Kuching Sarawak
Sarawak Laksa, Kolo Mee, Popiah (Spring Roll), Boiled Egg, Toast
Mon-Sun: 7.00 am – 11.00 am
The market stalls offer a huge variety of local produce from snacks, local delicacies, fruits, vegetables, fresh meat, fresh fish, eggs, plants, pets, jungle produce to clothing, accessories, newspapers, toys, fashion items, local craft items, and souvenirs.
Taman Foong Joon, 93050 Kuching, Sarawak, Malaysia
Local products, fresh raw food
Mon-Sun: 10.00 am – 11.00 pm
A street shop-concept with 2 straight rows of shop lot and the middle walkway is vacant for dining tables and chairs. Famous with hawkers selling local, Taiwanese and Korean delicacies such as barbeque chicken, grilled seafood, fresh vegetables, desserts and more. Visitors as well can enjoy Karaoke activities and historical shops.
Siniawan, 94000 Bau, Sarawak, Malaysia
Freshly cooked food, night activities
Fri – Sat: 6.00 pm – 11.00 pm Sun: 4.00pm – 11.00pm
This is the absolute staple for the noodle enthusiast in Kuching. Kolo Mee is made of egg noodle flash-boiled and served in a base of fragrant pork oil, garlic, shallots, minced pork and slices of BBQ pork.
This is one of Kuching's signature dishes. Rice vermicelli served in spicy prawn broth alonmg with egg, prawn, chicken and a dash of coriander. A sidce dish of lime & prawn paste is often served to add a zing.
Umai is a traditional native dish of the melanau people in Sarawak, Malaysia which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chilies, salt and lime juice.
Midin is a wild fern found only in Sarawak. It has curly fronds and is very crunchy even after it has been cooked. Only the tender tips of the fern is used in cooking. It can be cooked with prawn paste or ginger & red wine or just plain garlic.
Teh C Peng is a code name for tea (teh) with milk (C) and ice (Peng). Also known as 3 layer tea, its layers are created when black tea, milk and Gula Melaka are poured individually into a glass.


Our cakes and cupcakes are made from scratch, taste amazing, and can be custom decorated for any occasion. Whether you know exactly what you want or are searching for ideas, you have come to the right place. We will work with you to deliver a cake to help mark your special occasion. Most of our cakes are chocolate or vanilla with buttercream or fondant covering, however each cake is customizable in almost every way. Contact us today to start your order. Please allow for at least one week for cakes with intricate details.


Places to Visit!
Dollywood in Pigeon Forge- https://www.dollywood.com/
Splash Country in Pigeon Forge- https://www.dollywood.com/waterpark
The Island in Pigeon Forge - https://islandinpigeonforge.com/
Anakeesta in Gatlinburg - https://www.anakeesta.com/
Ripley's Aquarium in Gatlinburg - https://www.ripleyaquariums.com/gatlinburg/
Gatlinburg Skylift - https://www.gatlinburgskylift.com/
Places to Eat!
The Old Mill Pottery House Cafe in Pigeon Forge - https://old-mill.com/pottery-house-cafe-grill/
*One of our favorites!*
The Old Mill Restaurant in Pigeon Forge -
Paula Deen's Family Kitchen -
No Way Jose Mexican Restaurant -
Calhoun's in Gatlinburg - https://calhouns.com/menus-and-locations/gatlinburg/
Crockett's Breakfast Camp - https://crockettsbreakfastcamp.com/menu/


Awake to steaming tea or coffee available at 7 AM, meet other guests on the verandah for more coffee if you come down early, and then gather around the old oak table each morning at 8:30
for a hearty, hot breakfast prepared by Brenda and served by Edgar.
Fresh fruit and orange juice are followed by a different hot meal each day. French toast, bacon, blueberry pancakes, cheese strata, croissants, quiches, Belgian waffles, PEI sausage, golden cheese soufflés, muffins, freshly-baked breads, home-made jams and jellies, goodies flavored with fresh clippings from our own home-grown herbs are just some of the regulars offered. In season, strawberry shortcake, blueberry “grunt” or stewed rhubarb will be choices.
And we cater to special diets. If you are diabetic, vegetarian, vegan or just don’t like certain things,
let us know in advance and we’ll adapt our menu.


On 18th November 2020 we opened the doors on our new venture at 14 Chalder Street, Marrickville, 2204. You can eat-in, takeaway or have your meal home delivered. You are welcome to BYO if you are eating in. You can also pick up our full retail range of ready made meals.
The Green Lion originated as Australia’s only 100% plant- based pub bistro and was established in 2016 by co-founders Sacha Joannou and Bhavani Baumann. The concept is traditional Aussie comfort food done vegan. From Burgers, Chicken Schnitty’s and Pizzas to Pastas and a Seafood Basket, The Green Lion has been excited to be able to offer your favourite foods veganised. Desserts are not forgotten including our Sticky Date and “Sara lee” Chocolate cake.
The Green Lion produce 100% vegan ready meals, desserts and Pastizzi’s for retail stores, home delivery or pick up from our shop in Marrickville, Sydney.
Let’s start by saying this – The Green Lion does not preach, nor do we judge. Going Vegan is a personal journey and one that can-not be forced. We are just a normal takeaway shop that has decided to serve plant based/ Vegan food.
The Green Lion believes that a vegan way is the most helpful way forward for the planet right now, it uses a lot less resources such as water and land. The other very important reason is the animals, we love all beings equally and the fact that we can now eat just about anything using plants is what we are all about.
The perfect way to have some of your favourite meals stocked in your freezer. Including Savoury Italian Classics like Bolognese and Lasagne, Classic desserts like Sticky Date Pudding and Chocolate cake plus packs of our flakey buttery pastitzzi’s.Shop online
For bookings under 5 no need to book.
For over 20 pax please call us on 0416 844 700


One of the products Anitas Bixcottis sells is Made in the USA Biscotti Cookies. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Anitas Bixcottis and its Made in America products see the following:
Gourmet Specialty Biscotti
Anita HochLocated in Sinking Spring, PA, Anita's FDA approved commercial kitchen is the center of a thriving original Italian family recipe biscotti bakery business.
What began as a hobby has become a thriving business. Pioneering and leading the industry in specialty gourmet biscotti flavors, Anita's takes tremendous pride in creativity of flavor, texture, and design of original recipe biscotti.
Each loaf, piece, is homemade with a great deal of attention to every detail required to make her biscotti a work of art that will make your mouth sing with an explosion of flavors that are out of this world. They're not only good, they're beautiful to look at and make special occasions extra special.
Currently, Anita's sells their flavorful gourmet biscotti individually, by the loaf, and in gift baskets to individuals, businesses, and colleges who love the tantalizing, tasteful delight of homemade biscotti.
What started as a local business has expanded to several states, nationally, as well as selling to major brand catalogs. The business is growing and expanding daily. Don't be surprised when Anita's becomes a household word. The quality of flavor of these biscotti is exceptional.
Not content to stay with just a few flavors, Anita's is constantly experimenting with their original Italian family recipes. In addition, every month Anita's creates special theme biscotti such as a cherry biscotti loaded with cherries and drizzled with white and dark chocolate. They taste better than they look and each piece is a work of art!
Made with tender loving care, each batch has that distinctive flavor only found in something homemade from scratch from the finest all natural ingredients.


HANGZHOU HEFENGYUAN HEALTH FOOD CO.,LTD. was incorporated in December 2006 with a registered capital of 10 million yuan. At the beginning of the year, the company purchased more than 6,473 square meters of land, and the design and decoration of the plant complied with GMP requirements. In 18 years, it has invested more than 10 million yuan to build a new production line of royal jelly, propolis, honey and beeswax. The royal jelly production line adopts the first in-line transparent production line to produce 500 tons of fresh royal jelly. The propolis is fully enclosed by GMP to meet the requirements of health care products and medicines. Up to 100 tons of production capacity, honey automatic filling production reached 1,000 tons, the establishment of beeswax disability... ...READ MORE
Honey is a widely recognized natural nutritious food. It contains various...
Fresh royal jelly with sour taste. Slightly sweet, partially dissolved in...


FOOD & ENZYMES
Discover how Amano’s wide array of specialty enzymes can solve your food challenges
Whether you’re looking for a better sensory experience, developing a clean-label product, or trying to improve the flavor of your foods, Amano can help. We have over a century’s worth of experience working with our customers on challenging food applications, while maintaining the quality and stability of their products. We also offer GM-free and vegan-friendly specialty enzymes. Whatever your application challenge, our custom enzymes can deliver deliciousness in every bite or sip.
Amano Specialty Enzymes
Learn how we can support your food formulation team


There are 100,000 to 150,000 children that are obese in San Diego, and local organizations like Speak City Heights are working to change that. The held an event focused on access to healthy food options in City Heights. “Speak City Heights” Project is a multimedia collaborative that is investigating three different topics of interest in City Heights, starting with food justice, which is why we are here today.” Said Claire Pister from KPBS. “All of this is about learning how to eat more healthfully in a culture here where its’ easier to go through a drive through or eat something on the run. It’s encouraging people to not only eat more healthfully but to hey, grow their own food as well.” Said City Councilwoman Marty Emerald. “And that’s why we brought them together today, to find out one, what’s being done in City Heights to improve access to food here and also some of the barriers that still exist.” This event was initiated in response to the rise in health problems by local refugee communities the longer they’ve been eating and living in City Heights. “Together we can learn how to be healthier, together we learn how to create a healthier community, a more productive community , a community that not only shares traditions and food but plans for the future. WE hear a lot about food justice and food insecurity and here’s an opportunity to work together as a community, bring all of our differences together and create one solution. For more information, visit us at www.mobilestories.org.


Coffee drinkers overlook the fact that coffee has the energy value and “carry weight” in the metabolism. Let’s see what the relationship between coffee and calories is, whether it’s healthy to drink coffee on a diet and if it’s possible to grow fat, consuming the drink immoderately.
Caffeine in Coffee
Let's find out how to calculate healthy amount of caffeine and what is waiting for you (whether there is life) after caffeine overdose.
In this post you’ll find out what decaffeinated coffee is, which pros and cons it has and whether it’s true that a cup of decaf still contains caffeine.


I would tell you this is just another ordinary dessert place, but then I’d be lying to you.
This little gem at Rockwood Mall Mississauga centers around freshly made ice cream with real fruit pieces – right in front of you.
Today I’m trying the avocado scroll ice cream with pumpkin seeds and warm crispy egg waffles…
I think they call it “Ball Waffles”…or…”Bubble Waffles”
I’ll have to get back to you on that one.
The point is, this is so delicious!
You see, I’m the type who will make a bit of effort to go somewhere…but if there’s something standing in the way I’ll throw in the towel.
Let’s just go home…
We got to Rockwood Mall at 8:50PM, and the mall closes at 9!
As we frantically searched to find this place and satisfy that familiar craving for avocado, pumpkin seeds and crispy waffle…the clock struck 9.
But as with all proper misadventures, this one ended gloriously…
On the way towards the exit we run into this place and turns out they close at 9:30!!!
They stay open half an hour late for any new customers who have trouble finding it.
Wow Wow Yum Yum has a comfortable little seating area if you decide to stay and enjoy your desert. The scent of fruit, chocolate and freshly pressed waffle fills the air as you wait for your ice cream to be prepared.
There’s a selection of toppings to choose from that enhance the already delicious flavor ranging from skittles, seeds, extra waffles and more…
I can’t say I wasn’t tempted to try all of them but that would’ve been impossible in one night.
Here’s a photo of a display at the front if you decide to try something else
And here’s a little bit of what the inside looks like…
I would have to say that I will definitely try this place again. It’s not in a super busy area – although I haven’t seen it during lunch time. There’s a fairly large parking lot and if you’re in a hurry you can always take the dessert to go…


Enthusiasts of delicious cuisin we invite to the “Solpark”. Both our hotel guests and those who would like to spend lovely time eating our tasty dishes. Breakfast is served from 06: 30 until 10: 30.
There is also an Italian pizzeria. Pizzeria "Solpark” is open 7 days a week from 12: 00 to 22: 00.
Fresh air whets the appetites of all, and it is particularly important to us, to serve you best with a selection of traditional Polish cuisine, and more. We prepare all dishes carefully and by ourselve basing on best natural products and ingredients from reliable suppliers only.
In the second „Solparks” building you will find „ Wine Restaurant”- unusual place to celebrate special moments with riends and family.


We have had some beautiful weather over the last few weeks… but I have to say, when the temps exceed 85 and the humidity kicks in, there is nothing I enjoy more than a refreshing, cold fruit smoothie to help keep me stay cool. Now I have a handful of favorite places around town that can make one scrumptious smoothie and although delicious every time, the price of the delightful drink can be quite expensive. With prices ranging between $5-7 per drink and my craving kicking in every other day, I decided it was time to cut back. So I started to experiment at home with various fresh fruits to try and recreate the beloved summer treat. I encourage you to try my two favorite DYI smoothie creations below. They will help you beat the heat but also keep your spending in check… All you need to do is toss all of the ingredients in a blender, blend until smooth, pour and serve!