I have been making these fat free fries for years now. At times a couple times a week (or everyday). Because they are just so damn yummy! And easy to make!
I mean, who doesn’t fucking love fries? The thing is, though, fat laden, ‘fried’ fries just aren’t good for you. All that oil is not healthy and can contribute to our major diseases. That’s no fun…
These fries, though. Damn!
I used to make them in ‘fry shape’, but now I love the little round chippies. Because it’s easier to scoop up the sauces/dressings that I have with it hehe
So, how to make them? Super easy!
You cut up your potatoes – which variety? Honestly, it doesn’t matter too much, I never had a bad outcome. Maybe don’t use mealy potatoes, but other than that, you’re good. I have to say, though: the most flavorful I had were the redskinned ones with fairly yellow flesh, like the ones in the pictures. But really, use what you have.
Shape-wise, you can do whatever you like, you just might have to adjust your time in the oven (you should keep an eye on them anyways).
Preheat your oven to about 200°C/390°F. Layer the potatoes on a piece of parchment paper. Or lay them flat. Depending on how many you make. We have pretty small baking trays,so I usually layer them to fit them on one tray.
Next, time to season them!
Here, you can use pretty much any spices you like. My go-to’s are garlic and onion powder, a mild curry and, I admit, a store-bought fry mix. I also love adding rosemary. I just pour them over the fries and off into the oven they go. The cooktime really depends on your oven, but mine usually take about 25-35 minutes to be done. After 25 minutes, take out one piece and test if it’s done. If not, give it a bit more time.
I have just recently tried this the first time, and I loved it: if you have leftover potatoes in your fridge, use those! Boiling or parboiling them first gives them a softer inside and a crispier outside. They’re also usually done faster because they are already cooked. So if you have them, use them. If not, this is still an awesome method for tasty fries!
I love my fries with all kind of sauces – ketchup, curry ketchup, vegan mayo, salsa, bbq sauce.. really, just use what you like. And enjoy!!!


Welcome to Anny’s Plastic Tableware.
Anny’s Plastic Tableware, a division of Jinhua Lansin Commodity Co., Ltd, founded in 2007, is a leading manufacturer and exporter of food packaging and catering products. We specialize in thermoform moulded disposable plastic cups plates, bowls; injection moulded plastic glasses, disposable plastic cutlery, plastic plates and bowls; household aluminum foils and containers, imprinted plastic cups, elegant plastic dinnerware,biodegradable tableware, cups, plates and containers and more. We strive to build the confidence and loyalty of our customer by continually providing value.
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Aldi introduces the ‘Aldi Transparency Code’ (ATC). With this code, the retailer offers insight and transparency about the origin of the fresh meat.
A large part of the fresh meat products currently in store are now equipped with an ATC. The information can be accessed by scanning the code via a QR scan on the smartphone or by entering the Aldi transparency.aldi.nl platform. The supplier, place of origin and place of processing of the scanned product are immediately visible on the ATC platform. It also becomes clear which part of the animal is processed in the meat.


With this dish you will surely surprise your guests. It is unusual, deliciously creamy and delicate.
A light spinach roulade filled with a tuna-based cream and sun-dried tomatoes.
I made it today and it’s already gone 🙂
Canned tuna does not have to be boring and there is a whole range of recipes, in which it will work.
I usually use it for pastas and spreads. It tastes best when served in these kinds of dishes.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Follow me on Instagram: mecooksblog and like my Facebook: MeCooksblog
Bon Appetit ????
Roulade: Defrost the spinach and squeeze the excess water out from it. Put the spinach in a blender and add egg yolks, salt and pepper. Blend till smooth.
Whisk the egg whites until stiff. Add the spinach mixture to the whisked egg whites in small amounts and gently mix with a wooden spoon.
Line the baking tin with baking paper. Pour the mixture in the tin. Bake in an oven preheated to 180 degrees Celsius for 15 minutes.
After baking, let the roulade slightly cool down. When you roll it, it should still be lukewarm. Place a cloth on the top of the roulade. Starting from one side, gently roll the roulade. Put it aside and let it cool down.
Tuna filling: Drain the tuna of the water and place it in the blender. Cut the tomatoes into small cubes. Add 3/4 of the tomatoes to the tuna and leave the remaining quarter for now. Add sour cream and mayonnaise to the blender. Blend. Once blended add the remaining tomatoes and mix with a spoon.
Unroll the roulade, spread the tuna mixture over it evenly and roll it back.
Cool it in the fridge before serving.
I used tuna marinated in sunflower oil. You can also use tuna in water or in its own sauce.
Right before serving you can put the roulade in the freezer for 30 minutes. It will be much easier to cut it up like that.
Do you like tuna? If yes, try our recipe for Gluten-free pasta muffins.
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Restaurant marketing and business plan
Restaurant Marketing And Business Plan
A restaurant business plan is a structure from which you can start to piece together everything you need to manage your restaurant.Is a start-up Italian Restaurant franchise.Com: This site is a collection of resources and tools for starting a restaurant, including a restaurant industry report, sample restaurant business plans and a.Here on Bplans, we’ve got a great guide already on how to write a traditional business plan.The thing to remember is to have a business continuity plan beforehand so you can implement it as soon as it hits.Avoid too many details in this section.A well-written summary can convince the reader to thoroughly explore the rest of the plan The proposed restaurant will cost an estimated 4,866 to open.Twin Suns is being developed by Wilma Blaker, owner and.Not only does the paper detail the workings of a restaurant business.After you have purchased, you will see the download link for the business plan package on the screen The best way to tailor promotions to your business is to write down your top 5-10 business challenges, and then write down the top 5-10 things that motivate your customers.Image Credit: Restaurants SM Marketing.The American Rescue Plan Act established the Restaurant Revitalization Fund (RRF) to provide funding to help restaurants and other eligible businesses keep their doors open.How to Write a business plan HTF MI added a new research study on Global Virtual Restaurant and Ghost Kitchens Market in its repository, aims to offers a detailed overview of the factors influencing the worldwide business.4 A coffee shop business plan is an essential tool for coffee shop owners or people who want to open a coffee shop.DOSA RESTAURANT BUSINESS PLAN There will also be little bit flexibility in the menu at the starting of the restaurant.The following list is just a partial and general to-do-list for a restaurant.1 Mission Statement The Neighborhood Bar and Grill will provide a comfortable place for locals to come and gather for relaxation, striving to be the bar of choice for the locals in the Cresthaven neighborhood.The details of a product or service, the market for that product or service, and the management of the business providing that product or service) 3.With subscription membership, you will have members-only access to a bi-monthly report from our industry experts, which will.Funding for the venture will be provided by 0,000 in contributions from the owner and 4,866 in proceeds from bank financing.Marketing Plan for a Restaurant Bachelor's thesis 26 pages, appendices 21 pages November 2015 The aim of this bachelor's thesis was to create a marketing plan for Dream Hostel & Hotel's upcoming restaurant.Partnering with online apps encourages visitors to check out your restaurant through gamification and customer loyalty programs, which offer visitors a free purchase or discount for visiting a certain number of times A restaurant plan shares a lot of similarities with a standard business plan.A business plan is a detailed blueprint for the activities needed to establish a business (i.Here are 10 restaurant promotion ideas you should add to your 2020 restaurant marketing plan.Need an expertly written restaurant business plan?And that analysis serves as a basis for a restaurant’s marketing strategies and goals settings Partnering up with online food apps should definitely be a consideration as part of your restaurant marketing and business plan restaurant marketing plan.
Profiles And Courage Essay Contest
A restaurant marketing plan is a document that guides restaurant owners or managers in boosting their food businesses’ popularity and profitability.Below are example restaurant business plans created by Cayenne Consulting: Fast Casual Restaurant Business Plan & Pitch Deck Examples.The owners of The Pasta House Co.Consumer Food Trend Report from Technomic.Get the Restaurant Business Plan (PDF, Word And Excel) Click Buy Now below to purchase using Paypal, Credit Card, or Debit Card.In this article, we’ll look at why you should write a business plan for your coffee shop or cafe, as well as provide you with a sample and a template that contains inspiration.In-text: (Hall, 2015) Your Bibliography: Hall, J.Don't bother with copy and paste.Furthermore, we will do no outside marketing for the first 90 days of business at each new location.The details of a product or service, the market for that product or service, and the management of the business providing that product or service) General Description restaurant marketing and business plan of the Business Twin Suns Chinese Restaurant is a proposed fast food restaurant located at 100 East A Street, Matown, Missouri.This includes menu design, developing ideas into reality, etc.Assess Your Current Business Situation to Set an Objective.Includes market analysis, strategy, more.The “honeymoon period” of each opening.The following list is just a partial and general to-do-list for a restaurant.With subscription membership, you will have members-only access to a bi-monthly report from our industry experts, restaurant marketing and business plan which will.The Marketing Plan can be used by either an existing business or by a start-up restaurant.A coffee shop business plan is an essential tool for coffee shop owners or people who want to open a coffee shop.Here are seven steps for creating a restaurant marketing plan that will optimize your efforts toward success.The company experts have developed the following plan for the staff needed for the company along with their average salaries..1) Describe your products and services.It shows detailed analytics of a local restaurant market.Make an actual mock-up menu that includes your restaurant’s logo.Since the University of Nevada, Las Vegas published SunShine Cafe: A Breakfast Restaurant Business Plan in 2011, it has been an integral resource for those looking to craft a breakfast restaurant business plan of their very own.Free download available to customize the plan in Word or PDF for your business Vegetarian Fast Food Restaurant Business Plan VAMBURGER Even Vampire could switch for true love, so can you!Italian Restaurant Business Plan The Pasta House Co.A restaurant business plan should always begin with an executive summary.We also took it further by providing an in-depth sample restaurant business plan template.It’s not a marketing plan; it’s an analysis of the market and where you fit in relation to the competition.Marketing Vision Neon Memories Diner is a place for family togetherness organized around a common love of the traditional American diner and the simpler times of the '50s and '60s Example of a Breakfast Restaurant Business Plan.Works for any other type of restaurant business plan, too.It offers a variety of menu selections with a special appeal to the health conscious public profiled in the Marketing section of this plan.In this article, I’ll dig into how to write a business plan specifically for a restaurant—the changes and additions you’ll want to make so your plan is customized.If you have found love for hot dogs that you would love to start a hot dog business in your city or community, I have before you a guide to help your business idea become a reality Restaurant Business Plan from Bplans.


Weight Watchers Favorite Recipes: Over 280 Winning Dishes From Weight Watchers Members And Staff was published in 1986. I look for easy dishes to prepare for myself and to share with others. This cookbook has so many that I have post-it notes everywhere!
: Leiann Lynn Rose Spontaneo
At the beginning, of the cookbook, is Rise and Shine: Breakfasts and Brunches.
In a quick hurry for breakfast? How about Tomato-Cheese Toast?
Want something that would normally be a sin? How about Chocolate-Peanut Butter Bars?
Want to drink your breakfast? How about Breakfast in a Glass 1 or 2?
The next part is To Whet Your Appetite: Appetizers, Hors d'Oeuvres and Soups.
Do you ever go to parties and want to devour the cheese balls? How about making the recipes for Party-Cheese-Nut Ball or Sesame Cheese Ball?
In a hurry and need a quick hostess gift? How about Zucchini Hors d'Oeuvres from the Microwave?
The following is the section From The Bar: Salads and Dressings.
Bored with the same garden salad meal after meal? How about Cauliflower Salad?
Like Cucumber Salad but hate all of the onions? How about Cucumber-Sour Cream Salad?
Like Coleslaw but the find the dressing too fattening? How about Coleslaw with Yogurt Dressing?
Do you usually only treat yourself to cranberry on the holidays? How about whenever you want with Cranberry Relish Mold?
Like Chinese food? How about Chinese Chicken Salad?
A little different section is Mainly Meatless: Eggs, Cheese and Legumes.
Want to feel elite? How about Cheese Fondue?
A disappointing section is called Today's Catch: Seafood.
Another disappointing section is called Birds of a Feather: Poultry.
A more promising section is called From The Carving Board: Meats.
Want a quick snack? How about a Micro "Monte Carlo" Sandwich?
On The Side: Side Dishes and Sauces is the next section.
Ever wondered how to make your own pickles? How about Easy-to-Prepare Pickles?
Finally, following is the section From The Sweet Shop: Desserts.
Hungry for an ice cream splurge? How about Cantaloupe "Ice Cream"?
Love fruit period? How about Cream Fruit Salad?
Love peanut butter? How about Peanut Butter Balls?
Love shakes? How about a Yogurt Shake?
This cookbook was bought at a yard sale but I am sure it can be found on-line and worth the money spent. Who needs to pay for Weight Watchers Meetings when you may follow the cookbooks they publish? A gift that keeps on giving to yourself!


If you are looking to expand their culinary horizons in the world to spend too much, then you could do worse than start with some items in the list below. We have compiled some of the most bizarre, outrageous and, above all, the food more expensive in the world. These are top 10 expensive foods in the world :
1. Matsutake Mushrooms – $1000/pound
Matsutake or mattak, mushrooms are expensive because of their rarity. Although the prevalence of history meant it was almost synonymous with autumn in Japan, the introduction of an insect that kills the tree under which the fungus grows caused a drastic reduction in the number of matsutake mushrooms. A method for the cultivation of matsutake has not yet been developed, which means the absence of trees that mushroom picking, of course, is a serious problem for the species.
2. The Zillion Dollar Frittata – $1000
This argument is ridiculously expensive breakfast consisting of a mixture of eggs, lobster and 10 grams of Sevruga caviar (which costs the restaurant $65 per ounce). In the menu on the side of the omelet is not a challenge, he says. “Norma dares you this spending”
3. Bagel – $1000
This bagel was created by Executive Chef Frank Tujague Westin Hotel in New York is filled with cream cheese and white truffle infused Riesling jelly Goji berries with gold leaf. The price of the bun is justified by the fact that the white truffle weighing became the second most expensive food, only eclipsed by caviar. The underground fungus that grows only in specific oaks in Alba, Italy. Its scent pheromones, because it is considered an aphrodisiac and that is why dogs and female pigs used for valuable truffles.
4. Wagyu Steak – $2800
Although Wagyu raised both inside and outside of Japan, the variety of Kobe is particularly acute in the prefecture of Hyogo is the most elitist. The use of traditional production methods, the Kobe beef comes from cows that feed only beer and massages apparently on hand to ensure incomparable tenderness and marbling. These dishes can be out of reach for the restoration of life to take too much fat and too high a price. For your next social work, then you can take those on Craftsteak New York City, where she served a complete view of the Wagyu rib with a private party for $2,800.
5. Samundari Khazana, Curry – $3200
To celebrate the DVD release of The Millionaire, Bombay Brasserie complete this curry complement the more expensive ingredients that could be found. Devon crab and white truffle and a half of tomatoes filled with beluga caviar and dressed in gold are just the beginning of this luxury food. Scottish lobster, also covered with gold, four abalone eggs, peeled and quail dish full of all other caviar.
6. Yubari Melons – $22,872
Another type of melon melons world expensive most expensive are a pair of Yubari melons and were the first auction of the 2008 season. Had been tried in the best pair and were bought by the owner of a seafood lunch at souvenir shops nearby. There have been some-100 melons grown by farmers in the competition were considered Yubari.
7. Densuke Watermelon – $6,100
In a country where the game of watermelons is rare, can be an expensive product. Here’s how a 17-pound watermelon Japan became the world’s most expensive. Densuke watermelons, a type of black watermelon grown only on the northern island of Hokkaido Japanese, are usually given as a gift for his extraordinary rarity. There were only 65 years of the first fruits of the harvest of this season. Are becoming clearer than watermelons that Americans are used and, according to a spokesman for the Tohma Agricultural Cooperative, which “have a different level of sweetness.”
8. Domenico Crolla’s “Pizza Royale 007″ – $4200
The pizza is 12 inches thick with an assortment of some food ingredients in the world of more expensive items such as caviar, lobster marinated in cognac, champagne soaked in vinegar, sunblush tomato sauce, Scottish smoked salmon, medallions of venison, ham, vintage balsamic vinegar. Besides all these ingredients, it is covered by a large amount of edible flakes of 24 carat gold.
9. Almas Caviar – $25,000
Almas caviar comes from Iran and is extremely rare and very expensive. The only solution is known Caviar House & Prunier, Piccadilly in London, England, selling a pound of costly Almas caviar in a box of 24 carat gold for $16,000, or about $25,000. Incidentally, this is also the place where you can find food more expensive in Britain. The Caviar House also sells a box of 800 pounds for those with a smaller budget.
10. Italian White Alba Truffle – $160,406
very expensive truffles are expensive because they are difficult to cultivate. This makes them a pleasure that some have called the king of all mushrooms. The Associated Press reported that a real estate investor and his wife in Hong Kong have paid €125,000 ($160,406 USD) for a huge Italian white truffle of Alba, which is apparently the most expensive in history. The most expensive truffle weighed 1.51 kilograms (3.3 pounds).


It's hot summer and taste buds need new stimulation, especially on such a drab weekday. But after thinking for a long time, what is delicious? Emm......How about a smoked salad? Ever tried? Appetizing and classy! Let’s go!
* 1 small bunch asparagus
* 1 tablespoon Black Pepper & Garlic Jerky Seasoning
(any of our dry jerky seasonings work well for this recipe)
* 1 head romaine lettuce
* Some fresh shrimps & An egg
* 0.25 cup blue cheese crumbles
* 0.125 cup olive oil
* 1 tablespoon balsamic glaze
(or balsamic vinegar if you prefer - probably use a little more)
1. Marinate Asparagus/ Other Vegetables You Like Using A Vacuum Sealer
Put the food in the vacuum sealing bag, sprinkle the raw seasoning, and vacuum and seal the bag. Refrigerate for 4-6 hours to maximize the effect of the dressing.
2. Smoking Gun And Various Flavored Wood Chips, And A Cover/cover
Pick your favorite wood chips flavor (Apple, Pear, Cherry, Hickory, Cotton, Oak, Peach Wood Chips), place the wood chips in the burning chamber of the smoke infuser, remove the food from the bag, and cover the food and container with a cover.
- Fire The Wood And Turn on The Smoking Gun
- Take The Salad Out. You Might Prefer Cold Lettuce And Asparagus?
- Pour Two More Whisky, Or Your Precious wine
Vacuum Sealer, Smoke Infuser, Vacuum Sealing Bag/Roll
Smoked Salad Infuse


Taste our delicious menu before you book your event.
Visit us to schedule a free, no-obligation tour and receive COMPLIMENTARY tickets to our
monthly menu sampling event!
A Taste of The Falls Schedule
No TASTING in July
No TASTING in December
A Taste to Remember
Create your menu from our delicious and unique hors d'oeuvres, side dishes and entrées. Our staff will prepare your selections using only the finest and freshest ingredients available. Offer your guests an exceptional and memorable dining experience, served sitdown or buffet style.


Muskoka North Good Food Co-op is hosting a Wreath Making Workshop on Saturday, November 19th from 11am-1pm. Cost is $60 for members and $65 for non-members. We treat you to a cup of delicious soup and tea while you’re in creation-mode! Call 705-789-0020 to register – space is limited to 6 people per class.
For complete event details please follow the link provided.


Throughout all four seasons, the area’s nature provides gifts through its specialty foods that make all seasons great for eating. The Sea of Japan’s abundant natural ingredients are the foundation for each area’s simple yet delicious food culture that has been passed down for generations and loved by visitors for just as long.
Gifts From the Forest
Gassandake Bamboo Shoots Shonai/Tsuruoka, Yamagata Prefecture
Gassandake, a type of manegarindake (bamboo shoot) grow naturally on the highest peak of the Dewa Sanzan mountains, the religiously significant Mt. Gassan. Gassandake are known for having a softer white inside than bamboo shoots in other areas. As soon as shop owners put these out for sale in front of their shop, locals rush to buy them and use them to make miso soup, tempura, and more.
Warabi Bracken Tozawa, Yamagata
There are many edible wild plants in this area. Warabi bracken has been loved as a edible plant with a subtle, natural flavor and a unique texture. It can only be found and eaten in the spring. You can even go warabi bracken picking in Tozawa.
These edamame are known for their unique fragrance and delicious sweetness. “Dadacha” is a Shonai area word meaning “father”. It is widely said that the origins of the name come from when the beans were brought to Shonai in the Edo period. When the beans were brought to the feudal lord of the Shonai Domain, he asked, “Whose dadacha made these beans?”. They were called dadacha mame ever since.
Sand Dune Melons
Sakata/Tsuruoka, Yamagata Prefecture
The giant 35km long sand dunes that stretch from Sakata to Tsuruoka are where Japan’s leading melons come from. The soil’s characteristic water drainage, the strong sunlight during the daytime, and the difference in temperature from day to night, are all reasons that make Shonai’s melons so delicious.
Rice Akita / Yamagata / Niigata Prefectures
Akita, Yamagata, and Niigata Prefectures are all prominent rice producers in Japan. Visitors to the Uetsu area are welcomed by the sight of beautiful rural landscapes where this rice is produced. Here you can enjoy delicious rice made by the natural fresh air and clear waters of the land.
“Turtle’s Tail”, Delicious Rice’s Roots Shonai, Yamagata Prefecture
The “tsuyahime”, “koshihikari”, “hitomebore”, and “haenuki” varieties of rice all get their roots from the “kame no o” (literally “Turtle’s Tail”) variety. This variety of rice was cultivated in the Meiji period by farmerKameji Abe. Recently, the rice has been getting praise for its use in sake brewing, leading to its use by sake breweries all over the country. The rice is known for its grains that don’t lose flavor easily, making it the variety of choice for Koikawa Brewing and over 30 companies across Japan brewing a type of sake called “ginjoshu”. Sake made using Turtle’s Tail is also exported to Europe and North America.
Popular Products for Furusato Tax Mikawa, Yamagata Prefecture
In the center of Shonai’s plains lies the town of Mikawa. Two-thirds of Mikawa’s land is made up of farm fields. The town of Mikawa presents the treasures of these fields, which are perfect for those who wish to use Furusato Tax, a tax reduction given to taxpayers who donate to local municipalities.
Figs Nikaho, Akita Prefecture
Nikaho City is known as the northern limit for fig production. Found in the Otake region near the base of Mt. Chokai are the white zenoa variety of figs. Known for their small size and resilient fruit flesh that doesn’t burst even when cooked, they are often made into candied figs. In recent years, the area has cultivated figs that can been eaten raw in their ripest stage.
Kanakabu Turnips Nikaho, Akita Prefecture
Kanakabu turnips are cultivated using the slash and burn agriculture, in which wild or forested land is clear cut and any remaining vegetation burned. The resulting layer of ash provides the fertilization for the turnips to grow into their unique horn shape. They have a peculiar sharp taste and a chewy texture. They’re mainly sold in a pickled form between October and January.
Gifts from the Sea
Sakura Masu (Cherry Trout) Sakata / Tsuruoka, Yamagata Prefecture
The sakura masu is known as the fish that signals the start of spring and can often be found at Shonai area spring festivals and celebrations. The standard sakura masu dish, Niramasu, is sakura masu garnished with boiled Chinese chive.
Wakame Awashimaura, Niigata Prefecture
Wakame can be enjoyed all year, but it’s peak season is in spring. Because every household harvests wakame at the same time in the middle of March, the village becomes enveloped in the smell of the wakame shores. Each household in Awashima cultivates wakame, and when November comes, they wrap ropes in wakame seedlings and cultured until spring. Wakame is delicious in miso soup, but it can also be quickly boiled and used in wasabi soy sauce, as well. It can be enjoyed at every restaurant and inn, or it can be bought as a souvenir at local shops.
Kaza Shrimp (Nikaho, Akita Prefecture / Sakata & Tsuruoka, Yamagata Prefecture)
This shrimp’s meat has good flavor, and can be eaten as sashimi or sushi, roasted, fried or in miso soup. Because it doesn’t stay fresh for long, this rare shrimp doesn’t really appear in markets, usually only being found fresh in local areas.
Iwagaki Oysters Nikaho, Akita Prefecture / Yuza/Sakata/Tsuruoka, Yamagata Prefecture / Murakami, Niigata Prefecture
The peak season for oysters in this area is the middle of summer. The Sea of Japan receives water from underground loaded with minerals, making the oyster meat plump and richly flavored. You can enjoy freshly caught oysters at fresh fish shops and roadside stations during this season.
Ego Awashimaura, Niigata Prefecture
You can find ego seaweed washed up on the shores of the Sea of Japan. In summer, you’ll often see ego in it’s sun-dried form, which is taken and prepared into the local dish, “egoneri” (called “okyuto” in Kyushu). You can taste the aroma of the seashore as you eat it at local restaurants and inns, and you can also buy it packaged at local shops.
Japanese Squid Sakata/Tsuruoka, Yamagata Prefecture
This squid makes its way up north from Kyushu and can be found in herds in the Sea of Japan from May to July. Because of this, it’s also called the “summer squid”. Squid that are found on the coasts of Shonai during the start of summer are still young and growing, so their bodies are soft and delicious.
Salmon Nikaho, Akita Prefecture / Yuza, Yamagata Prefecture / Murakami, Niigata Prefecture
In autumn, you can view salmon migrating upstream at Kawafukuro River (Nikaho), Ushiwatari River (Yuza), and Miomote River (Murakami). You can also enjoy several types of seasonal salmon dishes in each of these areas.
Dongara Soup Nikaho, Akita Prefecture / Yuza/Sakata/Tsuruoka Yamagata Prefecture
Dongara is the taste of winter in the Sea of Japan area. In this area, plump cod caught from the freezing waters are put entirely into nabe hot pot soup. Because the cods entire bodies and carcases (“gara” in Japanese) are put into the soup, it’s known as “dongara soup”. There are also many events that can be enjoyed during the winter revolving around dongara.
Torafugu Sakata/Tsuruoka, Yamagata Prefecture
Shonai’s natural torafugu (tiger globefish) are caught using a special method that doesn’t harm the body of the fish. Fish that don’t meet the size standards are set free, protecting the land’s resources. Along with Dongara, the torafugu caught using these thorough methods are also one of the Shonai area’s top winter dishes.
Hatahata Nikaho, Akita Prefecture / Yuza/Sakata/Tsuruoka, Yamagata Prefecture
These Japanese sandfish spawn in late fall and make their way to the sandbars in large groups. They are eaten baked with sweet miso coating, or boiled with soy sauce on top.
Kanburi Awashimaura, Niigata Prefecture
Buri (Japanese amberjack) can be enjoyed every year from April to December, but the most delicious kind is winter’s “kanburi”. The sight of fisherman braving the cold and raging winter waves holding a single fishing pole really makes for a compelling sight! The large kanburi who swim through these rough winter waters have a very rich flavor. There are also uncommon giant kanburi. If you’re really lucky, you might be able to eat one at a local inn.
Dewa Sanzan Buddhist Cuisine Tsuruoka, Yamagata Prefecture
The Dewa Sanzan Buddhist Cuisine has been passed down from generation to generation among Mt. Haguro’s lodges. This cuisine uses many edible plants and mushrooms found near the mountains which are cooked using traditional methods that take time and care. Because the recipes call for various wild plants, flowers, and seaweeds, the menu will depend on the season you visit. It’s a great chance for those visiting the sacred mountains to purify their bodies beforehand by eating this traditional food.
Buddhist Cuisine, Gomatofu
If you’re going to try Buddhist cuisine, the best place is at Mt. Haguro’s temple lodgings or purification halls. The simple yet refined taste is the main point of the cuisine, especially the unique gomatofu. Eating it with sweet sauce is the way to eat it in this region. Every temple lodge has its own unique flavor for you to enjoy.
Click here for more details
Zairaisaku Motsu Shonai Region, Yamagata Prefecture
Zairaisakumotsu are vegetables, fruits, grains and other natural produce that has been grown in the area and loved by people for many years. Zairaisaku motsu have long supported the region’s daily life and have become a big part of the cultural inheritance of the area. Yamagata Prefecture recognizes over 160 produce types as zairaisaku motsu, and among those are the winter season’s turnips, daikon radishes, potatoes, and beans. Tsuruoka is home to 60 varieties of zairaisaku motsu which all have wide genetic diversity. The city currently has several projects aiming to pass down farming techniques and food cultures as a “living cultural property” to future generations.
Hirata Akanegi (Sakata)
These red onions have been cultivated since the Edo Period in the district of Hirata, Sakata. The fresh, red color of the onions give it a strong taste, but when cooked, the flavor completely changes into a soft, sweet flavor.
These turnips are farmed in the Atsumi district of Tsuruoka’s mountain regions. The sweet and sour taste and texture are one of a kind. Pickled in sweet vinegar is a popular way to eat them.
Salmon Culture Murakami, Niigata Prefecture
Murakami has always had an abundant supply of salmon, and has been praised for its excellent processing techniques since shipping to the capitol city back in the Heian Period. The area was faced with a shortage of fish in the Edo period, but samurai Aoto Buheiji proved that the salmon population could be revitalized and created the spawning environment for salmon called a “tanegawa” in the Miomote River, which was the first successful attempt to recover a salmon population in the world.
Murakami gives special attention to the salmon here, with it’s Murakami name, “iyoboya” literally meaning “the fish of all fish”. The people of Murakami have always been helped through hard times by the fish, as salmon was the source of funds for the area during the Edo period, and was always abundant even when rice was not. The area has over 100 varieties of salmon cuisine that shows just how much gratitude they have for the blessing of salmon in the area.
Salmon hanging under the overhang of roofs is the typical winter sight in Murakami. The way the fish are hanged, with its head on the bottom and part of its stomach remaining, show the people’s display of respect for the fish.
This exhibition hall explains Murakami’s salmon culture in a easy to understand way. You can have a look under the Miomote River through glass panes in the natural observatory, be introduced to fishing methods and tools, and even visit a mini incubation area.
Sakata’s many French restaurants have given birth to the name for the area’s French cuisine, “Sakata French” The start of French cuisine in the area was in 1967, when the son of a distinguished family, Kyuichi Sato, wanted to start a French restaurant in Sakata and invited chef and coworker at the Tokyo Nissay Theater, Masahiro Oota, to return to Sakata with him to open the restaurant.
And with that, a new genre of French-esque cuisine made with local Shonai ingredients was born. The fresh Shonai ingredients have attracted famous food critics like Takeshi Kaiko and Saiichi Maruya to the area, making Sakata French known across the country. Even now, master chefs are continually creating new ideas and recipes, ensuring the Sakata French culture will live on.
Sakata’s ramen got its start in 1927 when a Chinese immigrant opened a Chinese ramen restaurant. The techniques for making this ramen were learned and handed down until present day. 80 percent of Sakata’s ramen shops use hand-made noodles, and just about every restaurant uses a high water to wheat flour ratio (about 40 percent water). This gives the noodles their characteristic plump and springy texture. The soup is a clear, soy based broth, and often includes dried sardines, fried flying fish, and konbu seaweed.
THINK SAKATA NO RAMEN ASSOCIATION
Shonai Sake Festival Tsuruoka, Yamagata Prefecture Early July
Shonai is well known for its rice, but also well known for its sake. Every July, all 18 sake breweries in the Shonai area hold a sake festival. Here you can sample over 100 varieties of local sake, as well as seasonal foods that go well with sake at food booths, making it a popular family trip in the summer.
Nikaho City Umi no Sachi Seafood Festival Nikaho, Akita Prefecture Mid July
At this event you can try many of Nikaho’s seafood, including iwagaki oysters, and enjoy stage events, panels, and food booths. You can try grilled iwagaki oysters, or even grill for yourself in the grilling space, as well as many other fun activities.
Gassan Wine Festival Tsuruoka, Yamagata Prefecture Early September
This event celebrates the release of the Tsuruoka Asahi area’s specialty product, Gassan wine, made from mountain grapes, as well as the various improved varieties of the grape. Here you can enjoy first-rate red, white, and rose Gassan wines, as well as mountain grape juice.
There are casks of wine and grape juice placed everywhere inside the venue, and everything is all-you-can-drink. Pour a glass of wine straight from the cask while enjoying the barbeque to your heart’s content.
Click here for more details
Ichijiku Ichi Nikaho, Akita Prefecture Early October
“Ichijiku Ichi” is an event focusing on local businesses that started in 2016. Besides ichijiku figs, you can find the best coffee shops, food, and crafts within and outside of the prefecture all in one building.
Sake no Tsukamidori Taikai Yuza, Yamagata Prefecture Late October
The town of Yuza has been home to salmon incubation business since the Meiji period. From early October to late December, tens of thousands of salmon make their way up the rivers to lay eggs. The Sake no Tsukamidori Taikai event lets you experience this phenomenon firsthand. 300 salmon are released into the Kasen Park Canals located behind Yuza Middle School, where you can try catching the fish by hand. Every year children come with their parents and enjoy the challenging ”scuffles” with the vigorous salmon. The venue also sells salmon soup and salmon cooked in outdoor ovens.
Shokuji Sekikawa, Niigata Prefecture Early November
At this event, you can enjoy eating Sekikawa’s fine food in a Meiji period mansion. The Nationally-designated Important Tangible Cultural Property Watanabe Residence “Toukeien” provides homemade cooking using carefully selected local ingredients. The food served is usually eaten during special celebrations and events in Sekikawa. Experience Sekikawa’s luxurious, traditional culture and food while viewing the falls leaves in the garden.
Shin Soba Festival Tozawa, Yamagata Prefecture Early November
This festival gives you the chance to try Tozawa village’s limited soba handcrafted by top soba artisans. The “Tozawa Seasonal Market” that runs at the same time showcases Tozawa local autumn products such as mushrooms, fall vegetables, processed goods, and more. They also offer a free taste of the local Nameko soup.
Kandara Festival January Tsuruoka/Sakata/Yuza, Yamagata Prefecture
At this festival, you can enjoy the taste of winter in the Shonai area, Kandara soup, made by putting entire cod fish into boiling soup. Eating the hot soup outdoors makes it even better. In Sakata, the sake festival runs at the same time.
Kakeyo Festival February Nikaho, Akita Prefecture
This strange festival got its start approximately 300 years ago in the Genroku era. On this day, shipowners, praying for safety on the seas and a large catch of fish, carry about 10kg of caught kangara cod fish from Konoura Port and walk 2 kilometers to Konourayama Shrine to give the fish as an offering. After the offerings, cod soup booths and other festivities are held.
Kan Chokai Sake Summit Late January Nikaho, Akita Prefecture
This all-you-can-drink sake tasting event is held by 11 breweries in the Kan Chokai region (Yurihonjo, Nikaho, Sakata, Yuza) that wraps around Mt. Chokai.
Echigo Murakami Salted Salmon Road Early-late December Murakami, Niigata Prefecture
When you think of winter in Murakami, the first thing that comes to mind is salted salmon. Every year you can see the salted fish hanging from under the overhangs of roofs on every house, creating a “salted salmon road”.
Click here for more details
Iyoboya Festival Early December Murakami, Niigata Prefecture
Salted salmon and other processed sea products caught from the Murakami area of the Sea of Japan are sold for reasonable prices here. The approximately 1,000 salted salmon fish sold here draw big crowds of customers.
Click here for more details
Ooyama Shinshu Sake Brewery Festival Early February Tsuruoka, Yamagata Prefecture
The Ooyama district is a historical sake brewing area blessed with quality rice and water. Prospering under the shogunate in the Edo period, there are still four big name breweries (Fuji Brewing, Kato Kahachiro Brewing, Watarai Honten Co.,LTD, Haneda Brewing) that still brew sake in the area. On the brewery tours, you can tour the four breweries while trying new and reputable sake varieties to your heart’s content. There are long lines to get in every year. Events such as the “Enjoy Ooyama’s New Brew of Sake Event”, which lets you enjoy local cuisine while drinking a new brew of sake, and the “Ooyama Four Breweries Top Selection”, where you can try the top sake by each brewery, are also held.
Tsuruoka Food Culture Market FOODEVER (year round)
The Tsuruoka Food Culture Market, located in Japan’s only UNESCO Creative City of Gastronomy, is where you can eat the city’s local cuisine at first-rate restaurants and shop for fresh local ingredients. Cooking classes taught by top chefs from specialist shops and other seasonal events are also held both indoors and outdoors.
Tsuruoka Food Culture Market FOODEVER
Tsuruoka Creative City of Gastronomy Promotion Committee
Sweets & Sea of Japan Sushi Road
The fine quality fish here have flavor brought out by the sea and mountains that they were raised in.
You can taste the benefits of the area’s climate and history through its white meat fish.
The taste of abundant and unique ingredients that shine through artisans’ delicate techniques.
Food & Souvenirs
The Sea of Japan Kirakira Uetsu Tourism Area has a great lineup of food and souvenirs thanks to its abundant oceans, mountains, rivers, and plains! Enjoy the area’s best tasting foods, and find the perfect souvenirs to remember your trip forever!
Here at the bottom of Mt. Chokai, you can enjoy jersey cattle products, iwagaki oysters, and other mountain and ocean treats!
In Yuza, you can enjoy great tasting food made with ingredients raised near the Ushiwatari River and other springs from Mt. Chokai that run through the town.
This is the area that gave birth to the Tsuyahime and Turtle’s Tail varieties of top brand name rice, as well as other wonderful products.
The nanohana flowers that bloom throughout the town are turned into and sold as “Nanohana Flower Oil”, a popular choice for souvenirs.
This area surrounded by the Dewa Sanzan mountains is filled with a unique, castle town atmosphere. There are many artistic items and a variety of foods that can be found here.
- Picture candles
- Izumeko Dolls
- Goten Mari and more
There are many rice-based products here, such as Iwafune Koshihikari Rice, Nekochigura cat houses, and other wonderful things that can only be found in an area known for its rice.
- Iwafune Koshihikari Rice
- Nakamuraya’s Kintsuba and more
Not only can you find great seafood in Awashima, but there are also a wide variety of bamboo-based goods that can’t be missed.
Murakami’s natural environment, which includes Sasagawa-nagare, gives birth to many famous goods such as teas, rice, and beef.


View From Inside
March 5, 2008
They haven’t grown weary of the snow yet. The past two days it has been warm enough to play outside in the snow. The previous days were so cold that your eyeballs froze into icy sheets.
Over at Parenting I also wrote about snow, or rather its removal.
And at Work It, Mom I share a recipe for Roasted lemon chicken with green beans and potatoes.
I love green beans. And I especially love one pan meals. I think you would love it too.
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Growing hydroponic tomatoes requires a special environment. Specifically, you will need to grow your tomato plants indoors or in an area that is protected from harsh conditions and insects. Many gardeners shy away from growing hydroponic tomatoes because of the rigidity and strict maintenance required. However, with a little research and patience, growing hydroponic tomatoes can be extremely rewarding!
Hydroponics is the process of growing plants without soil by using nutrient-rich water instead. It allows you to grow plants efficiently using only small pots or containers instead of large outdoor spaces. Hydroponics helps control plant growth, keep pests out, and prevent weeds from taking over your space. You can find resources on various websites that offer tips on how to start a hydroponic tomato garden or even how to build one for cheap! Keep reading to learn more about growing hydroponic tomatoes.
What Is The Best Medium For Hydroponic Tomatoes?
The best medium to grow hydroponic tomatoes in is a soilless mix. It contains all the nutrients that your tomato plants need to thrive. It’s also a sterile medium that you can control, which makes it easy to maintain and prevents disease. You can find soilless mixes at various nurseries or online. If you want to grow hydroponic tomatoes with ease, try using a soilless mix like the one mentioned above!
Types of hydroponic tomato growers
There are many different types of hydroponic growers that you can choose from. Each type has its own benefits and drawbacks, so it’s important to do your research before choosing. These include vertical-growing systems, which are the most popular in hydroponics, as well as square-foot growing systems. These two types are often used in combination with each other.
Vertical growth is by far the most popular and often the cheapest option among hydroponic tomato growers. Vertical-growing systems consist of a central water reservoir, usually in the shape of a tube or square, and individual plant containers that hang off the top of it like shelves. The nutrients get poured onto these shelves while they remain suspended above the reservoir, giving each plant access to moisture without affecting another plant’s growth or quality. This type of system requires very little maintenance compared to other types because plants don’t need constant watering or fertilizing.
Square-foot growing systems have a similar aesthetic to vertical-growing systems but have different operating principles. In these, the individual containers are attached directly to one another by wire mesh instead of suspending them over the water reservoir like in vertical growers. They also contain more plants than vertical growers because they use smaller individual containers and can be moved around easily without damaging anything else around them. While square-foot growers require less space than vertical growers do they require more work on your part because you need to monitor
When Should You Use a Standard Or An Organic Tomato Grower?
You may have heard of the benefits of growing hydroponic tomatoes, but you might be wondering when you should use a standard or an organic tomato grower. First of all, if your soil is contaminated with pesticides, you will want to choose an organic tomato grower. You can also choose a standard tomato grower as long as the pesticide levels are not too high. However, if you live in a place where we occasionally have droughts or lack access to water, this is not recommended. A standard tomato grower needs regular watering and won’t survive without it. On the other hand, an organic tomato grower will survive even during drought conditions because they don’t require any liquids for their roots to thrive.
Furthermore, if you’re growing tomatoes for your business and want to make sure that your crops stay consistent throughout the year, then a standard tomato cultivator is best for you!
How to build a hydroponic tomato garden
If you’re interested in building a hydroponic tomato garden, it’s best to start by finding the perfect spot. You’ll want to find a spot where the sun shines for most of the day, but there is a large enough space for your plants and containers. The ideal temperature should be between 50-70 degrees Fahrenheit. To build your container garden, simply gather together watertight containers that are not too large or small. A great option would be to use 5-gallon buckets that can be found at any home improvement store and have holes drilled into them. These buckets will allow you to grow tomatoes hydroponically.
Next, you’ll need to pick out your plants! Tomatoes are typically grown from seeds as opposed to cuttings or roots because they produce many more blooms when grown from seed than when planted from the stem or root segments. A common type of tomato plant that produces well without much maintenance is the cherry tomato plant.
Benefits of growing hydroponic tomatoes
Growing hydroponic tomatoes has many benefits. One of the biggest benefits is a higher yield than traditional garden tomatoes. Many tomato plants are unable to produce edible fruit in the summer months because they are exposed to heat and pests, which can cause their fruits to ripen more slowly or not at all. With hydroponics, you can control your plants’ environment by using automated dryers and humidifiers that reach your plants through tubes made of light material like PVC or netting. This helps prevent the development of rot from fungi and other bacteria. Keeping your plants healthy and thriving is easy with hydroponics!
Another benefit of growing hydroponic tomatoes is that you will have much more control over what type of tomato plant you want to grow! Many people choose to grow a specific variety because they know it will do well in their area. Others grow a variety of different varieties so they can freeze some for later use or share them with friends and family during the winter months. Keep reading for more information on how to go about starting your own hydroponic tomato garden!
Why Growing Hydropic Tomatoes Is Tough for Newbies
What’s the best medium for hydroponic tomatoes?
There are many ways to grow your plants. However, the most common is hydroponics. It allows you to grow plants without soil by using nutrient-rich water instead. However, growing plants in hydroponics can be tough for newbies. You will need a greenhouse or controlled environment in order to grow your plants efficiently and protect them from outside threats such as insects or adverse weather conditions. With an indoor greenhouse, you can enjoy a more controlled environment and avoid dealing with weeds, pests, and other factors that could ruin your plant’s health. In an outdoor greenhouse, you still have control over the temperature and light levels but you’ll have to pay extra attention to things like plant size, spacing, pest control, and maintenance routine.
Despite these challenges, growing hydroponic tomatoes is rewarding because they require less space than traditional varieties of tomatoes and yield a larger amount of fruit when compared with other types of tomatoes!
The best medium for hydroponic tomatoes is a hydroponic tomato grower. There are benefits to using a standard or an organic hydroponic tomato grower, as well as when you should use one or the other. In order to build a successful hydroponic tomato garden, you’ll need to build it properly and understand the benefits of hydroponics.
What are the benefits of growing hydroponic tomatoes?
There are many benefits to growing hydroponic tomatoes. First of all, hydroponic tomatoes are less likely to require pesticide or insecticide applications. This is great news for gardeners who want to keep their food free from chemicals. Also, hydroponic tomatoes are more likely to have good yields year after year. This means you can enjoy fresh tomatoes throughout the entire summer!
Another benefit of growing hydroponic tomatoes is that they tend to be more disease-resistant. This is great news for gardeners who struggle with tomato pests and diseases. Another benefit of hydroponic tomatoes is that they can be grown in a variety of environments. This is great news for gardeners who have limited space or do not have access to outdoor gardens!
What are the requirements for growing hydroponic tomatoes?
There are a few requirements for growing hydroponic tomatoes. First, you will need to select a tomato variety that is well-suited to hydroponic growing conditions. Second, you will need to find a hydroponic system that suits your needs. Third, you will need to understand the basic principles of hydroponics.
Finally, you will need to follow some basic hydroponic growing tips and tricks. Select a tomato variety that is suited for hydroponic growing conditions. Choose the right hydroponic system that fits your needs. Understand the basic principles of hydroponics so you can grow your tomato plants successfully. Follow some basic growing tips and tricks and you will be well on your way to growing hydroponic tomatoes!
How do you grow hydroponic tomatoes?
The most common hydroponic tomatoes are cherry tomatoes and Roma tomatoes, although there are many varieties to choose from.
Cherry and Romas are both self-fertile, that is, they require no pollinators to produce fruit. However, they require plenty of light and good air circulation for optimal growth.
Because the plants need a large number of nutrients to flower and fruit, it is best to use a Tomato-Fertilizer-Root-Feed. This mixture also helps to deliver the necessary nutrients directly to the roots. Combined with plenty of water, these additives will help your plant produce larger fruit that is free from blemishes and has an intense tomato flavour.


Corporate Social Responsibility
Donation to Villagers near SBCP
In conjunction with the Ramadhan month, Suria Capital Holdings Berhad has donated food aid to the nearby villagers at Sapanggar Port, namely Kampung Kuala and Kampung Gentisan.
250 families of the villagers had received the food basket containing the grocers’ items including rice, cooking oil, noodles, coffee, sugar, salt, cordial, sanitiser and face mask. The distribution had been conducted strictly with the required Standard Operating Procedures (SOPs).
The donation was distributed to lessen the burden especially for the villagers that faced hardship in life during the COVID-19 pandemic that affected the whole world economically. The COVID-19 pandemic has affected the whole nation for more than a year, which was started in March 2020.


Things were going so well, yesterday. I made my own breakfast and lunch and, by the time I got home yesterday I had about 1,100 calories left in my budget for the day. So I had a fudgesicle with my son, taking me down to about 1,000 calories, and I figured that I’d be fine.
Then, it turned out that I was going to need to eat dinner out because we had a few errands to run. No problem, I thought. I’ve got a thousand calories left in my budget and we’re going to Panera. That should be easy. So I order their chicken tortellini alfredo, which clocks in at 750 calories, and I get a cookie as well. One single cookie, not even all that big. I’ll be fine, I thought. It’ll be in the neighborhood of 200 calories, so I’ll make budget with no problem.
You can see where this is going, right? It turns out that the cookie I got, one of the shortbread cookies decorated to look like a pumpkin, comes in at 450 calories. Ouch.
Now, this isn’t a slam on Panera by any stretch of the imagination. It’s not like they held me down and forced the cookie into my mouth or anything. And heck, they even display the calorie content of the food right on the menu, next to the price. I’m the one that ate it before checking.
The point? Look first, eat second.


Bay’s Kitchen stir-in sauces are all Low FODMAP and great tasting! They are now all Gluten Free certified too!!
The Tomato & Basil Stir-in Sauce is perfect to make spaghetti bolognese, Mediterranean pasta dishes and as a base sauce for many other delicious meals.
- 260g serves 2. Low FODMAP certified for half jar (130g).
Certified by FODMAP Friendly.
- Suitable for vegetarians and vegans.
- Low FODMAP & Gluten Free certified.
No onion, no garlic and no other high FODMAP ingredients.
Tomatoes (53%), Water, Tomato Puree (12%), Olive Oil, Balsamic Vinegar (Sulphites), Cornflour, Basil (1.2%), Chives, Dextrose, Salt, Oregano, Black Pepper.
Allergens Advice: see ingredients in bold.
|Per 100g of Sauce
||Of which saturates
||Of which sugars


A dish that is good for the soul and lets us float away while eating. Mango Sticky Rice is a popular dessert from Thailand that you can quickly and easily prepare in your kitchen. Sweet sticky rice meets creamy coconut milk and goes sensationally well with a nicely ripe mango.
Once you’ve tasted it, you’ll never get enough of it. I could eat this delicious dessert every day. No matter if in the morning as breakfast or as a sweet meal in the evening. My recipe for Mango Sticky Rice is in this article.
difficulty: easy | preparation: 10 minutes | cooking time: 30 minutes
Ingredients for 4 persons:
- approx. 100 g sticky rice (you can get it in the Asian supermarket)
- 1 ripe mango
- 300 – 400 ml coconut milk
- 2 tablespoons agave syrup
- some cinnamon & light sesame (optional)
How to make Mango Sticky Rice
First wash the rice grains in a bowl of water and drain them. In Thailand, the sticky rice is soaked overnight in a bowl of water. This makes the consistency even creamier. Whether soaked overnight or not, you now boil the rice in a pot of water. As soon as the water starts to bubble, turn the cooker to medium heat and let the rice simmer for about 15 to 20 minutes until the water is absorbed.
In the meantime, peel and dice the mango. Back to the cooker: when the water in the pot has boiled away, add the coconut milk little by little and let the rice simmer until the rice grains have absorbed it too and a nice creamy consistency is obtained. Finally, refine with agave syrup and serve.
If you feel like it, you can add toppings to the Mango Sticky Rice, such as cinnamon or light sesame seeds.
What is your favourite soul food? Tell me in the comments.
Like it? Pin it!


Stay at the Sercotel Barcelona Gate Hotel, a hotel in the heart of Sant Joan Despí, next to one of the main entrances to Barcelona.
Find all the comforts of a 4-star hotel, modern and functional, where you will be served and cared for by our professional team to ensure a unique and unforgettable stay.
Grab a snack or enjoy a working lunch in the restaurant of the Hotel Sercotel Barcelona Gate. We offer a variety of options for breakfast, lunch and dinner in a nice and very bright environment.
In addition, we have a gym open 24-hours, free Wi-Fi connection, garage, access for the handicapped, car rental service... discover them!
Reading has never been so easy! Download the app and start enjoying the best press and magazines.
Room Service Menu
The Room Service Menu of the Sercotel Barcelona Gate puts at disposal of its guests a wide range of dishes. We offer light options (snacks and salads), main dishes (hamburgers, pasta and meat or fish dishes) and desserts. Discover all we can offer!


Lentils are one of the highest vegetarian sources of protein!
1 cup Green lentils-sorted and washed
Cooked with 2 cups of water about 45 min on low heat.( if you use the sprouted lentils it’s less time-follow their directions)
1 cup of sliced shitake mushroom and 1 Tablespoon of crushed garlic-sauteed in 2tablespoons of coconut oil or grapeseed oil
1 can organic coconut milk 13.5-14oz unsweetened
Approx. ¼ cup of Braggs Amino Acids
Cilantro-1/4 cup added at very end
Add all of the above except the limes and cilantro to the cooked lentils and let simmer for 30 minutes or more for the flavors to blend and deepen. Add water if necessary to reach the desired soup thickness. Then add ¼-1/2 cup of freshly squeezed lime juice – and let everything sit for at least 20 minutes before serving. Do not boil again once the lime juice had been added. Add Cilantro when you eat the soup. This soup is better the next day!


Food Chains: Workers & Farmers vs. Free Trade & Agribusiness
June 14, New York City
Cornell ILR Conference Center
16 East 34th Street, 6th Floor New York City
Wednesday, June 14, 2006
A public forum bringing together farmer leaders from several countries to meet with union leaders in food retailing, manufacturing, and agriculture that are all part of the increasingly globalized food industry.
Featuring campesino farmer leaders from:
- India (Prawala Anand Tatte, Shetkari Sanghatana)
- Brazil (Martina Unterberger, MST/Landless Workers Movement)
- Colombia (Tomas Herrera, ANUC_UR)
- Bangladesh (Badrul Alam, Bangladesh Krishok Federation)
- Mexico (Alberto Gomez Flores, UNORCA)
- U.S. (George Naylor, Iowa corn farmer and president of National Family Farm Coalition)
Campesino farmers are leading the fight against free trade and corporate globalization. Protests in Cancun, Mexico in 2003 led by campesino farmers from Mexico and around the world led to the collapse of WTO talks, and similar protests by Korean farmers and their allies in Hong Kong last December led to the near collapse of talks again.
Campesino farmers are also campaigning against agri-businesses who are not only a main force behind free trade but who also increasingly have near monopoly power in markets for corn and other grains (Cargill), seeds (Monsanto), meat (Smithfield), and supermarkets (Wal-Mart).
Come hear farmer leaders talk about global and national issues, specifically:
In India: Desperate conditions for farmers have led to tens of thousands of suicides in farming communities. Farmers also waged demonstrations of over 50,000 people last year against the WTO, and are fighting against corporations like Coca-Cola that deplete local water resources.
In Brazil: The MST (Landless Workers Movement) has helped over 350,000 families occupy and farm on the land, and where farmers have waged fights against companies like Monsanto and Syngenta involved in genetically modified food.
In Mexico: Campesinos led the fight against the WTO in 2003 and continue to fight government policies which force farmers off the land and contribute greatly to high immigration to the US.
In Colombia: Farmers are fighting to maintain their land in the face of terror tactics by paramilitary groups.
In Bangladesh: Landless farmers have occupied unused land to produce for survival.
In the U.S.: Family farmers and farmworkers are working for fair prices for their commodities and fair wages. They are promoting changes to U.S. farm and food policy while forging regional and international campaigns to promote food sovereignty.
This event is being cosponsored by United Food and Commercial Workers, United Farm Workers, Farm Laborers Organizing Committee, and National Family Farm Coalition.


Fans of Clay Pigeon Food and Drink know executive chef and owner Marcus Paslay’s handmade pasta is a daily menu special. Now Paslay will open
Piattello Italian Kitchen in Fort Worth’s busy new Waterside development. He’ll serve more house-made pastas along with pizzas, soups, salads, antipasti and dessert. The 5,300-square-foot restaurant will seat 175 inside and an additional 30 on the 800-square-foot patio. Piattello will open in the morning as Piattello Coffee Bar, offering Avoca coffee beverages and grab-and-go breakfast items, pastries and yogurt parfaits. Expect a December opening. http://piattelloitaliankitchen.com.


Tonight I decided to roast some boneless chicken breasts. I used my cherry wood but had the heat higher than I do for smoking.
Here is the recipe.
2 twigs of fresh rosemary finely chopped
4 twigs of fresh thyme finely chopped
2 lemons juiced
1/3 cup of extra virgin olive oil
1 tbs garlic powder
1 tsp sea salt
6 boneless chicken breast halves pounded flat
Mix all ingredients in a Zip-lock bag until mixed well. Add the chicken yo the bag letting all chicken pieces cost with the marinade. Let sit in the fridge 2-3 hours.
Roast for about 10 minutes per side over cherry wood at about 350 degrees. Turn and rotate around the grill to ensure even cooking


Pizza business in the world is about 62 BILLION EUROS
Italy, Germany, France and Spain absorb the 78% of the market.
Italian restaurants and pizzerias abroad are 72 THOUSAND for a business of 27 BILLION EUROS
(Source: ansa, ristonews)
Pizza in Italy has a turnover of 10 BILLION EUROS with 50 THOUSAND PIZZERIAS from which 20 THOUSAND take-away
The weekly consumption of pizza is about 56 MILLION that is almost 3 BILLION PIZZAS consumed in a year.
The classic pizzeria represents the 40% of the italian restaurants.
(Source: Coldiretti, Fipe)
Pizza business in United States is about 35 BILLION EUROS
93% of americans eat pizza at least once a month for an average of 350 SLICES PER SECOND
France is among the biggest consumer of pizza in the world
In 2014 809 MILLION PIZZAS have been baked that is more than 323 TONS of product, 1,20% more than last year.
French people eat about 5 KG EACH of pizza, especially “Margherita” and “Four Cheeses”.
In Brasil there are about 30 THOUSAND PIZZERIAS
Only in the city of Sao Paulo there are 7 THOUSAND of them, almost 2 MILLION of pizzas are consumed each day, more than 40 MILLION of pizzas are sold each month.
Pizza business in China is almost 2 BILLION EUROS
It is estimated that within the 2020 about 600 MILLION CHINESES will be fond of pizza.
Recently China have bought the british franchising PizzaExpress for more than 1 BILLION EURO
Nowadays americans are the main consumers of pizza in the world with 13kg per person per year, followed by italians 7.6kg, canadians 7.5kg, french 5kg, spanish 4.3kg, germans 4.2kg, british 4kg, belgian 3.8kg, portuguese 3.6kg, austrians 3.3kg.
Pizza is loved and appreciated all over the world, it is integrant part of the italian culture and associated to the ITALIAN COOKING STYLE.
The word PIZZA is among the first of the italian vocabulary (997 d.c.).
In 1870, during Umberto I’s stay in Naples, his wife Margherita of Savoia was honored with a pizza with colors of the italian flag, then pizza MARGHERITA became the symbol of united Italy.
Pizza appeared first in the United States with the italian immigrants in San Francisco, Chicago, New York and Philadelphia. It was first sold in the streets and, later on, small coffees and groceries began to insert pizza in their menu.


Organics Live delivers certified organic, sustainably produced, and locally focused food and grocery items to homes and businesses for less than the cost of shopping retail. Organics Live serves most of Ontario and parts of Pennsylvania, New Jersey and Delaware.
Homemade meals are a must around here and we are a family trying to use as much organic food as we can, this can be difficult as not every grocery store has every organic item you’d want for your recipes or the quality is poor. Not only that but there are times when families want to cook up something healthy but don’t have the ingredients that day and don’t have the time to quickly run to the store (with kids in tow perhaps) to get the goods. Or maybe they’ve tried to shop according to meal plans but always seem to fail miserably- common, you know you’ve done this too. We also try to support local whenever we can – in comes Organics Live!
Feel Good About Every Bite – Organics Live is 100% Certified Organic & Intensely Local-Focused – Organics Live
We have received three boxes now, I truly need to TRY a product with dedication before I can confidently share it with all of you and this one is one I am finding myself SO passionate about. Our kids get so excited when the Organics Live box arrives, they eagerly (and destructively) empty out each item…smelling it, maybe tasting it haha! You would have seen Noah this week if you follow us on Snapchat, he attacked three fruits before I could even see what was inside!
100% Money Back Guarantee ~ 100% Carbon Neutral ~ 100% Certified Organic
In the past month Organics Live has made eating healthier easier for our family, and cooking healthier easier for me. You all know I am a nut about eating healthy, sure I cheat and love my donuts but feeding the kids quality meals is so important to me. I fail sometimes and they get the bread that I prefer they don’t eat or a little too much yoghurt, perhaps a couple of timbits (my fellow canucks I know you get this one)? But with the help of Organics Live I am visiting the grocery store less and spending more time at home cooking up a storm, a healthier storm! It’s especially helpful that I can customize my subscription box (at no extra cost), to the very last orange or bundle of kale and I can pick what size of box I want! If you feel that you are needing more then you can size up, if you feel like you are wasting then you can size down (or give to grandma). The customization is also perfect for families with allergies or picky eaters. You can also decide wether you want the boxes to come weekly, bi weekly or monthly – perfection!
You may ask, where does the food in these boxes come from?
The Organics Live purchasing mandate places a strong emphasis on sourcing from small and mid scale growers and producers, located as close to you as possible. Our program ensures that wherever possible, product is sourced regionally in order to support local economies. We seek, wherever possible, to reduce the footprint of all of our activities and to reduce the number of miles traveled, farm-to-fork. Availability of local produce In parts of Canada and the United States is heavily seasonal. For this reason, we choose to support our local contents with imported product where necessary, with a greater presence of non-local items through the winter and spring. Except where extremely limited alternatives exist (kiwis, for example), we do not purchase food from outside of the Americas. Due to concerns about growing, handling, and shipping practices, we do not purchase any food from China. When we do import product, its travel is offset through our participation in the CarbonFund. As this question is related directly to the conversation about local food versus organic, we’d like to offer some additional insight. It is important to understand that the transportation of food from producers to end consumers accounts for 4% of the total greenhouse gas (GHG) emissions related to food production. GHG emissions associated with food are dominated by the production phase, contributing 83% of the average household’s footprint for food consumption. Transportation as a whole accounts only for 11% of life-cycle GHG emissions. For this reason, it is generally more important to consider how food is produced over where it is produced.
Doesn’t all of this make you feel good? I LOVE knowing that I could be supporting local families with my purchases and while eating delicious organic meals cooked from scratch!!!! In their subscription boxes comes a write up about the ingredients in your box and a recipe, last box it was about romaine lettuce and ways to include it in our diet which is always helpful. From now on, every month you will all be finding a feature on Organics Live here on my blog in the form of a recipe. This week I took advantage of the abundance of spinach we received and oranges! We made freshly squeezed orange juice this morning and we’ve included spinach in every meal from smoothies to breakfast salads! In this post you’ll see a salad I put together, it was inspired by one of my favourite salads from our local juicery RIPE. They make a killer salad called “don’t kale my vibe” made up of kale, quinoa, spinach, zucchini, peas, edamame, avocado, cucumber, sesame seeds, purple cabbage and their signature balsamic dressing!! For my salad I used spinach, quinoa, zuchini (cut into spirals of course), peas, purple cabbage, walnuts and apple cider vinegar…we also added avocado and grated carrots after the photos. I will be using the ingredients from my boxes in the blog recipes to come, some may be lunch recipes, snacks, smoothies or dinners but I can promise you they will be made with love and 100% certified organic produce thanks to Organics Live! xo
PS as a special gift to our readers & followers they have prepared a discount code for all of you, you will receive 15% off when you sign up for your box with the code ‘ bonjourOL ‘ ! And if that isn’t incentive enough, you can get $10 off your subscriptions for each friend you refer!!!
Why chose Organics Live? Click here to find out more!


The purpose of the kitchen operation is to provide the
inmates with a variety of professionally designed menus. Currently, the Jail
Facility is contracting Summit for all meal services.
The Food Service Director, an employee of Summit , is
responsible for the overall nutrition and operation of Food Service. A Certified Dietician plans the
menus and forwards them to the Food Service Director. The menus are designed to
meet recommended dietary allowances and follow the Food Guide Pyramid. The
regular menus exceed 2800 calories per day.
A special needs menu is also available to address
diabetic, low-fat and allergy issues. The Jail Facility kitchen provides in
excess of 3100 meals each and every day and is a place where inmate workers can
learn food service skills, which could assist them in seeking employment upon
their return to the community.


By International Culinary Center
Explore the flavor profiles of the food of the future—bugs! With the world’s population expected to reach 9 billion by 2050, we’ll need to find sustainable ways to deliver nutritious food to our growing population. Bugs are not only a solution to this problem, but are also one of the more provocative food sources in discussion.
There’s a reason why 80% of the world’s countries have been eating bugs for thousands of years. Bugs come out ahead of traditional live stock, like beef, in any food enviro-metric—gallons of water, Co2 equivalents of greenhouse gases, acres of land, feed-conversion-ration comparisons and more.
ICC is excited to be hosting Aly Moore founder of Bugible—a blog about the world of edible insects—and EatBugsEvents.com for an insightful presentation and tasting about how and why we eat bugs. Opening a dialogue about how what we eat impacts our bodies and our environment, we’ll examine the challenges faced by entrepreneurs, discuss how to overcome the stigma surrounding edible bugs and encourage chefs of the next generation to have an open mind to the opportunities that tasty critters offer.
Join us for a guided tasting on Wednesday, June 5th from 3:30-5pm to explore the delicate flavor profiles of critters like grasshoppers and bamboo worms.
After studying public health at Yale University, Aly Moore searched for a way to address the challenges to feed our growing sustainably and nutritiously feed our growing population. She started Bugible.com (blog) to support the growing insect agriculture industry and slowly grew a cult following on Instagram. To reach broader audiences, Eat Bugs Events was formed as an Aladdin’s den of unique educational events like Bug & Wine Pairings, Bug Dinners & Bug Cooking Classes. Since, Bugible has become the leading media & PR brand for the insect agriculture industry, appearing on Netflix’s Bill Nye, Food & Wine, Forbes, & others. Today, Bugible focuses on continuing to spread awareness about other sustainable and nutritious potential of bugs through collaborations with institutions of all kinds from the International Culinary Center, Yale University, Parks & Recreation Districts, or even the Girl Scouts of America.
She is heavily involved in growing the industry’s trade organization – The North American Coalition for Insect Agriculture (NACIA). Learn more here.


Thinking of nutrition, fruits, and vegetables come to mind. You can serve them in large amounts and add small portions of meat. I am sure you have noticed in some stores that there may be a limit to the packages of meat per household you can purchase. Since we can only purchase 2 packages of meat per household, meat portions are smaller, and this will save money and help keep our dietary saturated fat in check.
If at all possible, fill up on fiber. Not only will fiber keep you regular, but it aids in having a healthy weight. Also, consider a snack that is rich with fiber and protein, like yogurt. This healthy snack aids in protecting your immune system and has healthy gut bacteria.
Items to stock up on for nutrition that will stay fresh for weeks:
· Bread: wraps, bagels
· Fruits: Apples, oranges, canned fruits
· Eggs: egg whites, fresh eggs
· Cheese: sliced, cubed
· Nuts and seeds: bagged, canned
· Milk: fresh, canned
· Soups: canned, frozen
· Grains: brown rice, instant oatmeal
Most importantly, please stay hydrated! Good hydration helps your cells function and your body eliminates waste, which enables your immune system to work better. Also, good hydration prevents muscle fatigue, aids in digestion, and boosts your mood.


I almost forgot about this and thought of doing a closure post but then I just realised that there are still plenty of photos of food in my collection. So, let’s do probably another 1-2 posts on food (this included) before we “head back” home.
One of the juicy advertisement as we head towards our ride at one of the underground trains – the famed Peking Duck. When we were in Shanghai, we did not really had this dish for lunch or dinner but then we decided not to look for the place that serve the dish as well. But a friend of us who went to Beijing for a short trip had the Peking Duck packed and brought it back home.
That small logo at the top of the menu almost caught us – at we thought it was KFC‘s menu for their local dish but then we took a closer look at realised that it is not Colonel Sanders and it is just a logo that was used by one of the smaller restaurants near to our workplace. After all if you can get a crystal clear “imitation” of the Rolls Royce in China, what more of well known international brands and well known fast food dishes.
Don’t be mistaken – they also have the real KFC restaurants in the city but despite it being cheap and easy, we decided not to go for it – a quick look in the inside and things was not looking too good. The queue was long (mostly with over-excited youngsters) and there were very limited tables and chairs inside the restaurant for those who wish to dine in (the area looked small and stuffy too) and with some of us with handful of shopping bags, we decided not to take the risk either.
There is also a Chinese (albeit cheaper) version of Subway in the city. It is known as Starway and they operate in the same manner as the real Subway with the same types of bread with the same options of filing and with the almost identical modus operandi as Subway (the founder must have been an ex-Subway staff). The people behind the counter speak fluent English too so ordering was a breeze. And we often opt for this simple dish of bread with “halal” fillings (halal since they don’t serve beef, surprisingly) instead of walking out far in the cold and get ourselves the more complex noodles for dinner.
Starway bread of the day packed and filled – it’s cheap (less than RMB20), cleaner and surprising very tasty and more than enough to cover our hunger when we end up working late. Unfortunately they don’t provide delivery service though but thankfully the restaurant was not far away from our workplace (it is not crowded too – the locals have not caught on the idea of having bread for lunch or dinner) and we had caring colleagues who were wiling to “ta-pau” for the rest of us who were busy working to resolve the issues so that we all can go back and have a good night sleep (after a couple bottles of beers, of course).
Here’s something I gotten fond of when I order my bread from Starway – cold fresh vegetarian drink and often, 1 bottle is not enough (it never was) and somehow I often felt more healthy drinking this than the hot plain Chinese tea but then again it could be just my imagination because I also had plenty of tea and beer during my stay in Shanghai and I never fell sick (even after I walked in the rain on several occasions)
Thankfully the sense of imitation did not extend to other kind of restaurants. The Korean fast food restaurant was pretty authentic with proper Korean dishes with Korean restaurant setting. Prices ranges from RMB40 to RMB120 and it was not so bad considering the portions was sufficient enough – it was heavy but was not overwhelming to our taste. The only complaint was the entrance to this restaurant – we had to go through a small lift and there was only one that was working, so we were praying for the lift not to breakdown when were inside the lift.
The good old “nasi goreng” – you can get them hot and tasty no matter where you go. This one was not that bad (I had better ones when I was in Ghana – the spicy scrimp fried rice was really, really good) but at least it was rather safe to eat – you know what is in it. I wished they had a good sambal to go with that.
Here’s another dish from the Korean restaurant that we went – more meat than the rest and gravy too. Ha, I already missing the home cooked chicken curry.
We also found a small Thai restaurant just behind the place we were staying – we almost missed it as there was no big sign-board on the front but it only realised that it is a Thai restaurant after we had checked inside (it looked like a bar from the outside). They had the usual Thai wish-list food on the menu but it was quite pricey and thus we decided to go safe by ordering fried rice. It was good but it was no where near to the usual fried rice that we often get at Thai restaurants – it was not spicy enough for our standards.
The Tom Yam that we had was not that good as the Tom Yam we get in Malaysia – it was more watery but it was slightly spicier than the other dishes. It was also missing some Thai ingredients but that is understandable – it may not be easy to get the right stuff in the city. But at least we got something closer to home than the usual noodles and soups. We also found Malaysian restaurant from the net but it was a bit from where we were staying and further since we are going back home soon, we decided to wait out and get real, cheaper Malaysian food once we are back.
To be continued…


Superfood Quinoa Salad
Hi food lovers! I adapted this recipe from BBC Goodfood. I firmly believe that one day, I'll be inventing my own. But until then, you'll see plenty of adaptations, which you'll hopefully still enjoy! I tried to simplify the recipe so that it would be quicker to make.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 300 g quinoa
- 12 asparagus tips
- 1 medium cucumber chopped into cubes
- 2 spring onions finely chopped
- 1 avocado chopped into chunks
- 200 g greek yogurt unflavored
- a handful of mint leaves finely chopped
- parsley chopped
- 2 lemons juiced
- 2 garlic cloves crushed
- 1 tbsp sweet paprika powder
- 1 tbsp chives
- salt and pepper to taste
Cook quinoa according to instructions, then leave to cool. Cook asparagus tips for 1 minute and leave to cool as well.
In the meantime, make the dressing by mixing the greek yogurt, lemon juice, paprika, garlic, and herbs. Salt and pepper to taste. Chill for extra freshness.
In a large bowl, combine quinoa, asparagus, cucumber, avocado, and spring onion.
Drizzle dressing on top.


Sunday, November 16, 2014
I attended a Test Kitchen event last night at our local Bluebird Bookstore. I couldn't help but want to buy this cookbook---Will it Waffle? Yes, it will! by Daniel Shumski
We were served the Toasted Cheese Wavioli. That isn't what sold me on the cookbook. It was looking through it after the taste event and seeing several foods that looked too good not to try.
There are 53 recipes included and I can't wait to try lots of them!
Just some of the ones I want to try are:
Crispy Waffled Bacon and Eggs
Waffled Hash Browns
Waffled Macaroni and Cheese and
I could take up half a page with all of the recipes that I want to try. While reviewing, there are recipes that I won't have anything to do with as well. This doesn't have anything to do with the recipe itself, but foods that I don't, or won't eat. These include the recipes for mushrooms, calamari, crab and such.
Our waffle maker hasn't left the top shelf or it's box since we bought this house 3 1/2 years ago. With Will It Waffle? I have a feeling it won't ever be put back on that high shelf!


Fantastic, best ever tasted
Thank you so much for your review, it really helps!
As an extra thank-you, please enjoy 10% off your next order with the code REVIEW10.
It really is the best ever, isn't it!
For the love of real sauce,
Keri & Mike
This product is the best tasting Worcestershire sauce you could ever taste. It’s so good it worries me I’ll never find a sauce as good ever.
Seriously the most delicious Worcestershire sauce I have ever tried. We use it on everything, in stews, on eggs, pepper sauce.


Tuesday, November 25, 2008
Save the Best for Last!!!
Here is a fabulous cocktail for your really special guests...like yourself!
"Naughty or Nice?" Martini
2 ounces Irish Cream (Bailey's is best!)
3 ounces milk
- shake all ingredients with ice and serve over ice in a martini glass. BUT, to make this cocktail the hit of any holiday party....Melt some chocolate chips in a pan and dip the rim of the martini glass in it. Then dip the chocolate covered rim into a plate of crushed candy canes....NOW THAT IS A COCKTAIL!!!
Oh so very NAUGHTY, but tastes oh so NICE!!!
Fell free to add amaretto or peppermint schnapps to the cocktail as well.
Thanks to my friend Bab's for this great recipe. It will be my cocktail of choice this season that is for sure.
You can also find this recipe on my web site.


DEJAN SEO branded cupcakes!
This morning, DEJAN SEO received a fresh batch of cupcakes from the wonderful Siddiqa who is a prolific baker over at Cupcakes with Siddiqa.
Siddiqa is very generous, often dropping off cakes, cupcakes and cake pops to the ever hungry team at DEJAN SEO HQ and this time round, thought to make 2012 even more memorable by making DEJAN SEO branded cupcakes!
As you can see from the pics below, they’re fully compliant with our branding guidelines! And they’re absolutely delicious too!
Thank you Siddiqa! (check out her blog to see what other delightful treats she comes up with and to find out how she made these cupcakes).


A Unique Nova-Scotia Food Experience
Experience the ultimate culinary adventure at the site of the world’s highest tides. Savour the best Nova Scotia food, beer and wine in this exceptional experience. Begin by learning about the wild edibles of Nova Scotia, followed by a lunchtime seafood feast where you meet the Chef and enjoy beer and wine pairings. Enjoy a guided tour of the ocean floor, then take a seat at a dining table with a view of the incoming tide for an intimate 3-course dinner on the ocean floor; all followed by an ocean floor campfire.
Your adventure takes place at Burntcoat Head Park on the Bay of Fundy, declared one of the Seven Natural Wonders of North America! Grab your rubber boots and your camera as you set off on your incredible experience.
First, learn all about Nova Scotia edibles with a local forager; you will see, touch and taste local wild edibles and learn about the edible plants in the park. Then, you’ll be led on a private tour of beautiful Burntcoat Head Park. After you finish your amazing meal, you’ll head over to a campfire on the tidal flats to enjoy tea, coffee, and a beautiful view of the incoming tide.
Your day start with a scrumptious lunch.At the end of the day, enjoy a 3 course meal paired with local wine and beer
Lunch Course – Shore Boil: a bowl brimming with fresh, sustainable Nova Scotia seafood cooked in Tidal Bay wine.
1st Course – Celebration Plate: Selection of fine Nova Scotia cheeses, charcuterie, locally made pickles, and artisanal crackers.
2nd Course – High Tide, Low Tide: A beautiful cut of local, pasture-raised beef, butter-poached Nova Scotia lobster tail and succotash with organic vegetables
3rd Course – Sun and Moon Meet: Fresh local berries, lavender phyllo and Grand Marnier mascarpone cream.
Craft beer and local wine pairings are served with each course. Organic, fair-trade tea and coffee are served at the campfire.
$ 1050/ couple +HST and Gratuities
Total: $1307.00/ Couple


Magefesa Alustar 23.2 Quart Pressure Cooker for Professionals Unleashing Culinary Excellence. In the fast-paced world of professional kitchens, efficiency and precision are non-negotiable. Enter the Magefesa Alustar 23.2 Quart Pressure Cooker, a culinary powerhouse designed to meet the demanding needs of professionals. Crafted from extra-thick aluminum and equipped with advanced features, this pressure cooker promises to elevate your cooking experience to new heights. Let’s delve into the reasons why the Magefesa Alustar is a must-have for culinary experts.
Magefesa Alustar 23.2 Quart Pressure Cooker
At 23.2 quarts, the Magefesa Alustar is a giant among pressure cookers, offering an unparalleled capacity that caters to the high-volume demands of professional kitchens. Whether you’re preparing hearty stews, large batches of stocks, or catering for a crowd, this pressure cooker has the capacity to handle it all, saving you valuable time and effort.
Extra Thick Aluminum Construction
The use of extra-thick aluminum sets the Magefesa Alustar apart. This robust construction not only ensures durability but also facilitates even heat distribution. The result? Consistent and perfectly cooked dishes every time. The heavy-duty build of the pressure cooker is a testament to its ability to withstand the rigors of professional use.
Express Cooking at Its Finest
In the culinary world, time is of the essence. The Magefesa Alustar understands this need and delivers express cooking without compromising on quality. The pressure cooker’s efficient design and robust build allow for rapid cooking, ideal for busy kitchens where every minute counts.
Thermodiffusion Bottom for Precise Heat Control
Precision is paramount in professional cooking, and the Magefesa Alustar addresses this with its Thermodiffusion bottom. This innovative feature ensures precise heat control, preventing hot spots and guaranteeing uniform cooking throughout the pressure cooker. Culinary perfection is no longer a challenge but an achievable standard.
Triple Security Systems
Safety is a top priority, especially in a professional kitchen where multitasking is the norm. The Magefesa Alustar prioritizes safety with its three-tier security systems. The pressure cooker boasts a secure locking mechanism, an overpressure valve, and an additional safety valve, providing chefs with peace of mind as they navigate the fast-paced cooking environment.
Recommended Use for Professionals:
The Magefesa Alustar 23.2 Quart Pressure Cooker is tailor-made for professional chefs and culinary experts seeking efficiency, durability, and precision. Its recommended uses include:
- Large-Batch Cooking: Ideal for preparing substantial quantities of soups, stocks, and stews.
- Catering Events: Perfect for catering services, allowing chefs to serve a large number of guests with ease
- High-Volume Restaurants: Well-suited for busy restaurants with a high demand for quick and consistent cooking.
- Express Cooking: The rapid cooking capabilities make it indispensable for time-sensitive dishes without compromising quality.
In the world of professional cooking, where every dish is a masterpiece and every second counts, the Magefesa Alustar 23.2 Quart Pressure Cooker emerges as a true kitchen hero. Its unparalleled capacity, extra-thick aluminum construction, express cooking features, precise heat control, and triple security systems make it the go-to choice for professionals seeking culinary excellence. Elevate your culinary creations with the Magefesa Alustar – where efficiency meets precision, and every dish is a masterpiece.


Fiber plays a very important role in our intestines to bind metabolized oestrogen ready for excretion. Without adequate fiber the oestrogen which should be excreted gets re- absorbed back into our system and fuels oestrogen dominance and unbalanced female hormone levels.
Currently the daily recommended fiber intake for a healthy adult should be 25-30g each day. How can you up your fiber intake each day?
1. Eat at least 7 servings of vegetables each day.
2. Include fiber rich seeds and nuts such as flaxseed, chia seed and raw nuts to your diet.
3. Opt for protein packed with fiber (animal protein completely lacks fiber) such as beans, legumes and pulses for at least one meal per day.
4. Enjoy low sugar fruits such as strawberries.
5. Whole grains (gluten free), but not grain flours.
#fiberrichfood #eatyourfiber #oestrogen #oestrogendominance #oestrogenmetabolism #clearexcessoestrogen #hormonalacne #hormonehealth #femalehealing #femalehealthdoctor #femalehealth #drchantellgroenewald


A Demonstration on Plating and Presentation:
An hour long demonstration will include instructions on how to prepare and plate a selection of dishes. The following will be served:
Artisanal cheese plate
Crudite with white bean dip
Smoky gazpacho in cucumber cups
Alcoholic and Non-Alcoholic Beverages including an Herb-infused iced tea.
Salad of baby arugula, citrus, shaved red onion and olives, parmesan basket
Herb-crusted day boat halibut, pesto potatoes, romesco sauce, fried leeks, roasted baby vegetables
Chocolate-ricotta pudding with cinnamon toast
ALL ARE WELCOME TO ATTEND
Wednesday, March 30 | 6:30 p.m. – 8:30 p.m.
Bilotta Kitchens | A&D Building | 150 E. 58th Street, 9th Floor | New York, NY 10155 | 212.
In Advance | $20/AIA Member + $30/Non-AIA Member
At the Door | $25/AIA Member + $35/Non-AIA Member


Celebrate National Trail Mix Day on August 31!
Aug 19, 2020 at 11:04am
Sustainable snack recipe the whole family will love.
Whether you’re going on a hike or preparing a weekday snack, trail mix is always a great option to keep you energized and alert. Choosing to make your own snacks can significantly reduce plastic packaging from littering our community. Trail mix with dried fruit offers a healthy source of fiber and micronutrients, and nuts are a healthy source of fats and protein.
To make your own trail mix, start by investing in a few glass mason jars and reuse these containers after every batch. Although container sizes may vary, we suggest you keep your nuts/dried fruit/add-ons ratio at 3:2:1 for optimal taste. Get creative and toss in your favorite add-on ingredients like pretzels or chocolate chips.
Once you have your assortment, mix all ingredients together and pour into a mason jar or preferred reusable container. Who knew being stormwater savvy could be so delicious!


- Uncooked Diced Chicken 2 Cups
- Butternut Squash 1-1/2 Cups
- Coconut Cream (skimmed from the top of coconut milk) 1/2 Cup
- Coconut Oil, Melted 1/4 Cup
- Green Peas 1 Cup
- Apple Cider Vinegar 1 Tbsp
- Salt 1/2 tsp
- Oregano 1/2 tsp
- Thyme 1/2 tsp
- Soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
- Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
- Add coconut creme and oil, stirring to combine.
- Stir in coconut oil, coconut creme, chicken and green peas.
- Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat until chicken is cooked through and the peas are soft.