Downtown Rapid City Restaurants
Rapid City, South Dakota is full of great things to do for anyone on any budget. One of the things to never overlook is the incredible people and the fantastic restaurants.
Rapid City has no shortage of food options to meet everyone’s taste, from hearty cheeseburgers to luxurious cuisine…
The right options from some of the top nationally recognized eateries can be found in Rapid City!
So let’s look at some of the best downtown Rapid City options.
Fine Dining and Drinks
If you are looking for some fine dining options or a great place to enjoy a refreshing cocktail there are many great options that you will not want to pass up.
Tally’s Silver Spoon – 530 6th St., Rapid City, SD 57701
This restaurant has delicious food options that will make your taste buds dance and sing. The price is reasonable but the quality of food is top-notch.
Everest Cuisine – 2328 W Main St., Rapid City, SD
This eatery has the best Nepalese food you will find in the entire state. They will cook your food to your personal order and not what they think is best for you. This is a hidden gem that you will not want to pass up.
Minerva’s Restaurant and Bar – 2211 LaCrosse St., Rapid City, SD 57701
In the heart of the city lies this great restaurant and bar. Not only is the food top of the line, but the staff is incredible and friendly. They will make you feel like nothing is more important than meeting your needs.
Family Atmosphere and Grills
There is no shortage of family friendly restaurants and places to get a great burger in downtown Rapid City.
The Millstone Family Restaurant – 2010 W Main St., Rapid City, SD 57702
The name says it all when looking for a family atmosphere. The best part of this restaurant is that they have embraced the good home style food and have managed to master the flavor of a time long past.
Piesano’s Pacchia – 3618 Canyon Lake Dr. Ste 121, Rapid City, SD 57702
No city is complete without a great pizzeria and this one cannot be surpassed. The service is superior and friendly and you will get a flavor of Italy that you could have never expected before.
Delmonico Grill Rapid City – 609 Main Street, Rapid City, SD 57702
This grill will give you the true taste of meet that is hard to find anywhere. The meat is slow cooked to perfection to maintain the moist flavor that your food is supposed to have. This grill has not succumbed to modern day carelessness and you will become a returning customer for life.
Murphy’s Pub & Grill – 510 9th Street, Rapid City, SD 57701
This pub is beyond one of the best in the State, the food is high quality gourmet food in a unique way that you could have never imagined before. The price is competitive for the quality of the food and drink that can’t be beat.
If you want to escape for the weekend, the best place to find the food that will satisfy you is in downtown Rapid City.


- This event has passed.
Thanksgiving at Days Inn
November 23, 2017 @ 12:00 pm - 3:00 pm
You’ll enjoy roast tom turkey, carved roast round of beef, homemade stuffing, whipped potatoes, candied sweet potatoes, pumpkin pie and a fabulous array of deserts.
Kids between the ages of 4 and 10-$10.95
call 724-287-6761 for reservations


The Delfryn Restaurant offers home-prepared food, with the emphasis on choice and service in luxurious, relaxed and cosy surroundings.
Our Head Chef, John Rae, has designed new menus offering modern European dishes with a Welsh twist, all individually priced with daily specials and plenty of vegetarian choice. We buy our bread freshly baked from the Henllan bakery in Denbigh, Pork from Pentre Eisglas farm in Whitford and Sausages from renowned Butcher Pori Gwych in Caerwys, along with superb Welsh cheeses and meats.
The Restaurant seats up to 70 guests in comfort and can cater for private parties. Please give us a call to discuss your requirements.
The 2 courses for £10.95 menu runs daily for lunch and dinner (except Sunday) and offers delicious food at a great price. We welcome children and offer a special menu for the little ones.
We welcome non-residents!
Please give us a call for details on 01352 780503
The Springfield’s bar has fabulous views over the Dee Estuary, serves a full range of drinks and delicious bar snacks and is open all day and evening.
Sky Sports shows in both our Bars and all areas have recently undergone a complete refurbishment
The perfect place to unwind after a conference or a walk in the nearby countryside!
Where to find us
The hotel is based in Holywell, North Wales, and are ideally located to serve locals and visitors to:
- North Wales


Lainox company was founded in Italy, in Vittorio Veneto, Treviso. It immediately specialized in designing and creating equipment for professional restaurateurs, especially multi-use ovens.
Baron was established as a brand designed to satisfy the toughest requirements of professional catering. Its vast range of integrated equipment for professional kitchens quickly made its mark in the sector thanks to the perfect combination of high efficiency and a sophisticated design.
Born from a deep experience in this sector, the company produces and distributes vacuum packaging machines, heatsealers, and a wide range of vacuum bags.
LA FELSINEA is one of the top market manufacturers of professional food processing machinery in Italy. Its origins date back to 1933 when this renowned company was founded in Bologna.
Polaris is a company with a well-established image of reliability and quality in the food service equipment industry.
SANREMO is a young, dynamic company, setting high standards in the production of espresso coffee machines for professional use and automatic distribution.
DOMINO is a company specialized in the production of machines satisfying the needs of the operators both in the gastronomy and bakery-pastry sectors.
The company M.A.M. was established in 1952, Its founder, Cav. Aurelio Malaguti, devised his first wood-burning oven for pizzerias in the 1960s.
For more than 60 years ZANOLLI have been designing and manufacturing ovens and machines for pizzerias, pastry shops and bakeries.
The Grease Shield ® Grease Trap is the most cost effective Grease Trap in the world combining Best Available Technology with value for money.
Founded in Seki Japan in 1908, the company has for 100 years developed cutlery and related products. One of the company’s specialities are Japanese chef’s knives of outstanding quality and origins.
SAKAI TAKAYUKI brand products which maintain the traditional skills of Sakai`s Japanese knives and demonstrate the skills of world-class masters.
INOXSYSTEM provides a range of high quality stainless steel drainage system for water and liquids in general for the most hygienically demanding industries.
The Goppion Family and its coffee history continue to follow a virtuous path. As intense as the flavor of a coffee cup of hot steaming coffee on the palate.
By producing with a fully robotized procedure a machine every 3 minutes. KROMO is since many years among the world leading companies in professional Dish-washing & Ware-washing machines production.
MIBRASA® is a closed barbecue grill invented and made in our workshops at Girona (Sapin). Made from the best quality steel by experts hands, our grills are designed to satisfy even the most demanding chefs.
Over the past twenty years Serf Art has specialized in the design and manufacture of containers of elements dedicated to the preservation, distribution of food and drinks in particular self-service facilities.
KASTEL is a Company located in Castelfranco Veneto, at 50 km from Venice, Italy. Our range of ice machines has been specially designed for professionals in restaurant, bar, hotel, events, food and other facility.
Velma Srl was established back in 1992. Thanks to the creation of an advanced in-house design department, the company embarked on the production phase, of pizzeria equipment.
Since 1960 working together with a high number of companies that manufacture espresso coffee machines, Asachimici has the responsability to produce specific detergents for the cleaning of coffee equipment and frothers.
Piron is an Italian company that designs and manufactures ovens for the professional cooking world.
MODULINE based in Vittorio Veneto, in the nearby of Treviso, guarantees, a 100% Made in Italy manufacturing. We offer worldwide solutions that cover the entire process from the cook&chill to the regeneration.


To offer delivery of dog food, cat food and cat litter directly to your door! Delivery to Andover, Bradford, Grantham, Newbury, New London, Springfield, Sunapee, Sutton, Warner, and Wilmot.
Delivery fee is based on town; subscription based delivery, requires a minimum of one delivery per month; add-ons encouraged.
We give you a FREE bag of food after you buy 12 of the same size. Take that free bag into account and it would make your average bag price over 8% less! That makes 90% of our food LESS expensive than the pet online retailers!
Call us at 603-526-2088 or email us at email@example.com for more information. We deliver ALMOST every food you can order online, tell us what you need!


McDonough Specialty Cakes
Founder and Owner, Soni Banks and her team of designers offer an array of specialty cakes. From simple and inexpensive sheet cakes to sophisticated custom, specialty and gourmet creations, cakes can be ordered with a wide range of flavors and frostings.
We will cater to a simple birthday cake for child’s celebration the same as we would the 2,000 person, multi-million dollar corporate cake order. Just Cakes By Soni will deliver with exceptional taste and confidence. If you’re looking for a bakery in Atlanta or in McDonough for birthday cakes or wedding cake, Just Cakes By Soni is the only choice for quality and taste!
Ask about our novelty cakes for your next bridal shower or bachelor party as well! One of our most popular items are our chocolate covered strawberries!
We offer custom cupcakes, cookies, cookie cakes, brownies, and candies for any special occasion.


Editor’s Note: Green and Gold is Junior Tennis Champions Center’s school newspaper. The monthly publication is managed by Mackenzie Clark, a student-athlete in JTCC’s full-time school. The following is an excerpt written by her older brother, Harrison Clark:
Let’s talk about gluten. In the past few years eating gluten-free has gone from a Celiac victim’s requirement, to a headline fad for health nuts all over the country. But no one seems to know what it is, where it comes from, and how it affects our bodies. First things first: gluten is a protein found in wheat and many related grains. Baker’s like gluten because it’s what makes bread fluffy and gives it rise. While gluten itself offers us little in the way of nutritional value, it’s often found in foods that contain necessary vitamins and minerals.
Physiologically, humans cannot fully digest gluten proteins. In fact, too much gluten in our system can be harmful to the health of our intestines (where we absorb all of our nutrients!). In Latin, the word “gluten” literally means glue. Think back to kindergarten when you made your own glue. All you did was combine flour and water and you got a sticky paste. This is gluten in action. The gluten proteins tangle together to make an elastic mush that does not dissolve in water. Now think of eating that elastic mush. Not only is it gross, but potentially harmful.
Now, I am not a proponent of gluten-free diets for all. In fact, gluten is in many healthy foods like whole grains and oats. So, as with everything, consume in moderation and follow a few guidelines:
1. If you think you may be gluten sensitive (you are having abnormal bodily reactions when you eat grains), consult a medical doctor, they will be able to tell you definitively after a simple genetic test; common symptoms include fatigue, sluggishness, constipation, diarrhea, cramps, and dehydration.
2. Cut down on eating a lot of bread; while it’s a good source of fiber and basic minerals, it’s the major source of gluten, and most commercial breads contain a high amount of sugar anyway.
3. if you can find “non-GMO” wheat flour products, great! if not, look for some gluten free alternatives using brown rice flour, quinoa, steel-cut oats, flax seed, etc; as the country is becoming more aware of gluten, more and more alternatives are showing up on grocery store shelves; yes, some downright taste like cardboard, but others are actually good; try a few different kinds, find one you like!


Soak in the sun, swim in the deep blue water and taste the sea salt on your lips. Cycle along coasts littered with dream-like beaches, through the hinterland strewn with lush valleys and green hills, and through the rugged mountains and the Mediterranean forests of Croatia. Smell the scent of fresh green pine forests and the spicy macchia, listen to the birds, the sound of the streams and the mild winds. Breathe in fresh, sea air. The only issue to be resolved during the day is remembering to apply suntan lotion and choosing which swimsuit to wear. It’s holiday time – how wonderful!
But is something still missing? The daily discovering and cycling are sure to make you hungry, very hungry! And what would a holiday in Croatia be without its delicacies and gourmet delights?
An active cycling holiday that allows the sinful! Whether by trekking bike, E-bike or mountain bike – we would like to bring you closer to the culinary delights of this beautiful country. By bike we visit small, family-run farms where specialities such as homemade sausages, ham and cheese are waiting to be sampled. We will, of course, taste some of the best wines and olive oils in the area. What could be more fresh and local?
In the evening you will be tempted by Konobas with their cosy atmospheres with the smell of the sea still lingering in the air. There is little more fresh or varied than Mediterranean cuisine: whether the famous Pag cheese Paški sir, the Dalmatian ham pršut from the Karst Mountains, the famous Ćevapčići, meat rolls from seasoned minced meat, or Pašticada, beef marinated in wine with gnocchi. Whether the characteristic stews of sauerkraut, meat, bacon, the hearty game dishes, known from the forest regions, or light fare of fish and seafood: in Croatia everyone will find something to their taste. With a dessert or a good wine to accompany the main and you will end every day full of new adventures and discoveries.
Experience Croatian cuisine up close! Accompany us on your bike through beautiful Croatia – with the versatile tastes of local delicacies to satisfy your taste buds.


If you have the essential baking tools in your kitchen, you could start baking delicious desserts in no time.
While everyone loves having homemade cookies fresh out of the oven some people find baking from scratch somewhat intimidating!
I have put together this list to show you that having the right equipment in your kitchen is important and makes baking your goodies so much easier
**My post may contain an affiliate link that earns me a small commission at no cost to you! Thank you for using it!
Let’s talk mixers!
Many bakers love having the convenience of a Kitchen Aid mixer. You can add your ingredients and not have to stand and mix by hand. You might ask yourself are KitchenAid mixers worth it?
The short answer is yes. KitchenAid mixers are worth it because they do so much more than mix; they shred, grind, whip, knead, and mash.
With the many of attachments available, you can use them to make pasta, mix ice cream, stuff sausages, juice fruits and vegetables, and more!
With the price tag on kicthenaid mixers you next question might be how long do they last?
While many of the KitchenAid Stand Mixers have a one full year warranty, the brand stands behind their products, noting that they will last at least two-five years.
However, many consumers report their KitchenAid Stand Mixers lasting 10-25+ years with proper maintenance and care.
I would like to add that the mixer I am using is the one I bought in the early 90’s, yes it’s lasted that long! i only wish I knew how much cookie dough and pie fillings were made in that stainless steel bowl!!
As with everything there are many choices when it comes to the type you might buy!
The mixer I mentioned above that I have is the basic mixer with a 5-quart mixing bowl. It cost me around $200.00! Well worth the investment.
According to the Kitchenaid website, there are several different sizes to choose from the basic size ( like mine) all the way up to a commercial size!
Here’s a link to show one in artisan series ! Be ready to not onlly have to decide what size but what color!!
And get ready to spend some time choosing the right color. The five-quart tilt-head model comes in (ready for this?) 47 different colors.
Measuring Cups ( Liquid and Dry) and Measuring Spoons
When you start to bake, being precise is very important. Having a full set of both dry and liquid measuring cups is important.
Here’s a hint; the glass measuring cups HERE are the ones used for liquid ingredients. They give a very accurate measurement of any liquid you might be using in your recipe.
The other set of measuring cups that usually have 1/4 Cup through 1 Cup is used for all your dry ingredients. Below are links showcasing the best sets!
Your measuring spoons will include all important measurements for 1/4 teaspoon all the way to the large Tablespoon.
This set includes all your necessary cups as well as all the measuring spoons needed for most baking recipes. TIP Capital “T” is always referring to Tablespoon!
Essential Mixing Bowls
Mixing Bowls Come in a variety of sizes. A glass bowl although heavier than popular plastic is great for mixing your ingredients.
They are also safe for dishwasher use and even clean up well when washing your bowls by hand if a dishwasher is not in your kitchen.
A nice size set of bowls from small 1.2 Cup size up to the large mixing bowl will be a great addition to your kitchen. Check these out!!
Spatula & Wooden Spoons
These are a couple of things that make things much easier in your kitchen. Spatulas come in a variety of sizes ( widths) Each size has a certain purpose but if you can only buy one I would recommend one that is about 2 inches wide.
This is a pretty Universal size that will help remove your baked items from either a cookie sheet or baking dish.
Wooden spoons are great since they are usually built solid and will help with mixing that cookie dough.
Essential Cookie Sheets and Baking Dishes
Most cakes can be baked in a 9 x 13-inch pan, if you only have the budget or room for one dish be sure to have this size in your kitchen.
Not only can you bake your favorite cake or brownie recipe but This dish size is great for layered desserts too.
There are a variety of cookie sheets to choose from. I have always loved my air bakes. They bake each & every tray evenly. Link for cookie trays!
Just a note that they do need hand washed and can’t be submerged in water.
They clean up easy so I wouldn’t let this one feature shy you away from a great cookie sheet.
So as you can see with having these 8 items in your kitchen you can begin baking.


Food Ink: Serving a Slice of The Future
Opened in London’s Shoreditch neighborhood in late 2016, the Food Ink restaurant concept invites diners to sample innovative recipes – that are 3D printed at their table, on demand. Not only that, but even the cutlery and other fixtures are fabricated using the same technology in-house. More than just a gimmick, Food Ink aims to preview the future of the restaurant industry and the way that we relate to what we eat.
From Food Ink’s website
Assignment Idea: “Delicious 3D Food”
3D printing continues to change the way that many organizations think about the world and the way their products are used. One area that 3D printing has moved into is food preparation and the field of culinary arts. Imagine a way that people at home can become a culinary artist with a 3D printer specifically for food preparation. What types of foods would they make?
Education, Nursing, Nutrition
- menu of 3D printed foods for various types of dietary needs: diabetic, gluten-free, low-sodium, plant-based, etc
- recipes to be used for printing foods for various types of dietary needs
- sketch or 3D model of how the food would actually be printed/prepared
- actual food created using regular methods (optional)


Nanna Kerr’s is a family friendly, mostly organic, food and wine experience serving wholesome, affordable, and, of course, homemade deliciousness. We cater for everyone and have a large range of gluten-free and vegan options always available.
The Deck Café provides a diverse and delightful menu complimented by Gartelmann wines and a generous range of beverages and Piazza D’oro coffee. It is situated on the deck over the dam in young forest bushland. This is an experience to remember – café favourites with a Hunter Valley fine-dining twist.
Opening Hours: Monday to Friday: 8:30 to 3:30pm Saturday and Sunday: 8am to 3:30pm Closed Christmas Day, Boxing Day, New Years Day and Australia Day 2017
Food is at the heart of EXP. and the menu is driven by the seasons and produce. The dining room is chic and intimate with hand crafted local furniture. Guests can sit along the bar and peer directly into the kitchen while interacting with Chef Frank Fawkner and his team. The restaurant garden sits just beyond the confines of the dining room.
Opening Hours: Wednesday to Saturday 6pm to 8.30pm
The Royal Oak Hotel is home to the award-winning 221 RESTAURANT & BAR, with exceptional food at reasonable prices. The Wine List Selection focuses on wines that are not just made in the Hunter but produced from locally grown grapes, so that you can taste the fabulous flavours of the area. On Saturday nights there’s live music in the Bar performed by some of the region’s best musicians.
Hunter Valley Chocolate Company invites you to visit one of their three wine country locations and indulge in unique handmade chocolate products and freshly made fudge.
Tel: (02) 4998 6999
Ogishi Craft Centre
The Ogishi Craft Centre is home of glass artist Setsuko Ogishi and offers self-contained accomodation, arts & crafts and glassblowing workshops, and much more.
Tel: (02) 4998 7979
Hunter Valley Horses
Enjoy the spectacular Hunter Valley from a truly unique perspective upon your gentle-natured, well-cared for horse, whilst admiring views of the breathtaking Broken Back Range, grapevines and Australian bushland.
Tel: 0431 337 367
Hunter Beer Co.
Sample beers and get a behind the scenes tour of the Potters Hotel Brewery Resort.
Tel: (02) 4991 7922
At Wilderness Estate, learn the magic of turning flour and free range eggs into mouth-watering pasta – the way it’s been done for generations.
Tel: (02) 4930 7611
Join McGulgan Wines amazing wine experience and learn how grapes go from the vine to the bottle.
Tel: (02) 4998 4200
Cheese Talk Hunter Valley Cheese Factory
The Hunter Valley Cheese Factrory welcomes visitors to its tasting rooms and factory outlet with fun and educational cheese talks held daily at 11am and 3pm.
Tel: (02) 4998 6713
Hunter Wine School
Sip, taste and discover at Hunter Valley Resort’s two-hour masterclass that teaches you all about pruning, picking and bottling.
Tel: (02) 4998 7777
Learn to cook a delicious Spanish paella, tasty Spanish churros and sangria at the Verandah Restuarant.


Pick up times
9.00am Guiseley Station Road
9.15am Yeadon Terminus
9.30am Pudsey Bus Station
9.45am Bramley Shopping Centre
Return time: 17.30
Knaresborough Market & Harrogate 11th August
Knaresborough market offers a range of essential goods such as fruit and vegetables, fresh fish, cheese, fresh eggs, homemade cakes and savoury bakes as well as locally reared meat. You can also buy ladies and gents fashion, bags and scarves, phone accessories and watch repairs, household essentials, pet products, fresh flowers, plants and much more.
Knaresborough is a beautiful, historic, market town with many additional attractions to keep you busy.
After lunch we will travel to the Victorian spa town of Harrogate.
We know you expect a wealth of choice when it comes to places to eat in Harrogate and you will not be disappointed. With influences from all over the globe, suiting a wide range of tastes and served at all times of the day, there is something here for every palette. The cosmopolitan restaurants, bars and cafes of Harrogate offer fresh and original food that takes its’ inspiration from Asia, Italy, America as well as the more alternative cultures of Norway, Poland and Switzerland. However, if you are looking for something more traditional then obviously there is only one place, the Famous Betty’s café & Tea Room. Here you will not only have the most delicious lunch but you will find the shop full to the brim with freshly made cakes, biscuits, fancies and other tempting Bettys specialities, so don’t forget to buy some sweet treats for a gift, souvenir or treat to enjoy when you get home.
Harrogate has always attracted the discerning shopper and this is never truer than at present. When so much of our shopping for essentials takes place online, it is refreshing to re-discover the experience of taking a little time to find something unique and perfect. Take pleasure in browsing independent shops whose collections have been curated to provide something a little bit different. Several of the main shopping streets radiate from the town’s open floral space around the and provide a thriving home to numerous boutiques, jewellers, booksellers, shoe shops, bakeries, chocolatiers and a department store – all whilst overlooking the 200 acre Stray.


Hey, hey friends! Thanks for all the congratulations on baby number two. Baby is doing great. Today I am sharing a recipe my mom and I made a few days ago while she was here helping me with the kids: mini eclairs!
My mom used to make eclairs and cream puffs all the time when I was younger. I mentioned that John and I went to our local coffee shop on Sunday after mass and he was bummed they didn’t have any eclairs left. She suggested we make them as a surprise.
Since we were making these during nap time, we used instant pudding mix to speed things along, but she usually makes her pudding from scratch.
The recipe we followed can be found here. We did make one modification -we made mini eclairs instead of the larger ones the recipe calls for. I like everything mini – I think desserts taste and look better the smaller they are. Plus, bite size is fun size. The baking time changes though if you make them smaller. I baked the pastry for ten minutes at 450 degrees and then six minutes at 325 degrees. My batch made 27 mini eclairs.
Here’s all the ingredients for homemade mini eclairs:
First, I made the pastry part of the eclair. It was really simple.
Meanwhile, my mom prepared the pudding.
I used a ziploc bag with a large corner cut out as my pastry bag and squeezed out the dough onto a cookie sheet.
While the pastry was baking, my mom whipped the cream and folded it into the pudding mix.
After the pastry cooled it was time to gently slice the eclairs and filled with the pudding mixture. I used a frosting spatula to fill the eclairs. I would say I used about two tablespoonfuls for each eclair – no skimping here. I should mention that there was a lot of filling left, so next time I would halve the pudding mixture (and I bet there would still be some leftover).
While I was filling, my mom made the chocolate icing. Once she removed it from the stovetop, I used a sugar spoon to ice the eclairs. This chocolate icing is so good! I definitely licked the bowl after I was done icing.
The eclairs taste pretty good right away, but a few hours in the fridge makes all the flavors sing. These little gems are so delicious! They were John approved inhaled and were a delicious dessert for after dinner.
These may be my new go-to dessert to share with family and friends. Do you have a favorite dessert recipe you like to make with your mom or family?
Hey everybody! So Hurricane Sandy hasn’t been too bad, although it actually hasn’t hit land by the time I’m writing this. We’ll fill you in on Wednesday or Thursday if we have any weather related issues. Hope everyone affected is doing well.
If this Pinterest Challenge post seems a little familiar it’s because I posted this recipe not too long ago. Back in May, I made cake batter rice crispy treats for a little Philadelphia Flyers get together for the play-offs.
Our daughter just had a Halloween party at her toddler dance class so I decided to whip up a version of these yummy treats to share with the other kids. The recipe and the instructions are identical to the Flyer’s treats and can be found here.
The original pin is from this photo, which is on the same site as the recipe:
This time, instead of placing the treats in a pie pan, I molded the treats in a 9×13″ glass pan and then I turned the mixture out between two pieces of wax paper and used my rolling pin to flatten out the treats a little more.
Once the mixture was rolled out I used a pumpkin cookie cutter sprayed with Pam to cut the treats out. You can’t let the treats cool too much or it will be too hard to use the cookie cutter. I also sprayed the cookie cutter after each use since the mixture was really sticky and gooey. After letting the treats harden on the wax paper for about an hour, I placed each piece in a glycine treat bag and wrapped them with an orange bow.
The party was a lot of fun and the kids enjoyed all the homemade treats and a lot of candy was shared. I hope you decide to make this recipe to share with friends and family – it’s really easy and is a simple twist on a classic treat.
Our neighbors invited the entire neighborhood over for a pool party – awesome! So to show our appreciation I decided to whip up a batch of mini easy cupcakes on a whim. NBD. I got both the cake batter and icing recipe from Cooks.com – what a great site! Finding a recipe was tricky since I didn’t have time to go to the supermarket.
I had to make one modification to the cake batter recipe – I used skim milk instead of buttermilk. Being a regular baker I do not advocate such things unless it is necessary.
While the cupcakes were cooling, I made the icing:
Then I used the magic ziplock bag method to ice the cupcakes.. and viola!
The finished project:
Mini cupcakes are one of my favorites because they can be eaten in one bite!
Yumm.. now I have to make sure I save some for my neighbors.


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There are Five questions need to be answered based on the file i have attached in here (Team One) that is the name of the file, also there are Four supported file could also be helpful to go over i have attached them as well.
Guide for Developing an Internet Site
Describe the company or organization:
Amy’s soups are the nation’s a leading company in organic frozen food brand. The company started back in 1987 even before the idea of organic food had become well known. The company strove to come up with a dish that would be suitable for vegetarians. Its first product, a vegetable pot pie became an instant success. Other products would soon follow in rapid succession and it became well known that the foods were not only being eaten by vegetarians and the people who were interested in organic foods but rather by millions of consumers who wanted an easy way of preparing tasty and healthy meals. Since that time, the company has made over 250 frozen meals including sandwiches, pizzas, pot pies, snacks, entrees and whole meals. The company also has a grocery line that includes canned beans and chili, canned soups as well as salsas. The company’s products are called by supermarkets, all natural food stores and club stores in the US, Canada and other international countries. The company has remained to be a family owned business which is sensitive to its customer’s needs hence it has grown to be a great company.
What are the company’s overall objectives?
The company’s overall objectives are to provide people with the freshest of organic foods, maintain a healthy working relationship with its employees and customers and hence grow to be the world’s largest organic foods company.
Describe your basic business offering:
My basic business offering for the company is to aid in growing the company by developing a site that will increase its presence among the prospective consumers.
Does your company have a mission statement to help create an e-Environment:?
The company’s mission is to provide delicious and organic vegetarian prepared foods for the people who appreciate good foods yet they are often too busy to cook.
Yes, the mission statement identifies its customer base as the people who love organic vegetarian foods but are often too busy to cook their own delicious foods.
Yes, it identifies that it might help consumers by providing them with delicious foods if they are too busy to cook their own foods.
Yes. This can be done by popularizing the company to people who are in dire need of its services.
There is no point which shows how I can assist the customers with respect to the mission statement.
Is your company known
Yes, it’s known for high quality and very delicious organic vegetarian foods.
The company has a good reputation of delivering quality foods and food products in the natural food industry.
The site will popularize the company among its loyal consumers and among prospective consumers hence this is made to increase its growth rate.
The site will carry all the information about the company. it will also offer an opportunity for consumers to interact with the company’s management.
Current Position of company operations at this time
The company is doing a lot of promotion activities to popularize its products and beat the growing competition.
The company has more than 250 brands or organic vegetarian food products.
The company is based in the US but its products can be found in multiple countries.
The company encompasses pocket friendly prices for its products.
The company has a healthy relationship with the people who are concerned with its products such as its employees and customers.
When preparing foods, the company uses procedures such as those used in the kitchen hence makes every process to be as natural as possible.
Physical evidence entails the availability of the company’s products in stores all over North America.
COMPETITIVENESS OF YOUR COMPANY
Conduct a SWOT analysis on the business
The company is family owned hence no management tussles.
The company started early in advance before most of its competitors hence it is known.
The company has a good reputation.
There are growing modern companies offering the same services.
The company can only be run by the family’s management
Lack of advertising.
More and more people are getting to know the company.
There are more vegetarians than ever before since people are turning to being vegetarians to cut on weight gains.
There is more competition than ever before.
There are online companies offering the same services.
Based on the SWOT analysis, it can be ascertained that the company is doing well in its market. The company has also created a market niche that is hard to penetrate by its customers but still needs to check on the growing competition.
What type of research will you conduct?
I will conduct qualitative and quantitative research to understand the company as well as its market so as to come up with a great site that is able to address the company’s needs.
I will conduct research to understand the operations of the business and to know what it needs to do so as to grow.
I will conduct research to understand the needs of the customers.
I will conduct research to understand the methodologies that can be undertaken to reach the desired customers and hence turn them into loyal clients.
I will conduct research to understand how to improve on the existing products and also check whether there can be newer innovations into the industry.
I will conduct research to see how the company can interact with other organizations in giving back to the community.
Studying on the company’s products, other organizations and its customer base.
Research on desired customers and on product/service offering.
What type of surveys do you plan on taking?
I plan on taking customer satisfaction surveys.
DESCRIBE THE WORLD AROUND YOU
What is the Market Landscape for your company?
No, the viewers are not affected by the company’s politics.
Yes, viewers are affected by social issues.
Yes, viewers are affected by economic factors.
Yes, viewers are affected by technology.
WHAT DO YOU WANT THE SITE TO ACCOMPLISH
What are the three most important things you want this site to accomplish:
What do you want the viewer to do from visiting the site?
See what the company is all about and understand its products and services and hence be able to communicate with the company via the site.
What will draw them to this site
I will do more site optimization to increase the visibility of the site in search engines.
What will encourage them to return to the site.
The site will be interesting to interact with hence will attract the customers to return to it.
I will employ the services of an experienced site promoter in situations whereby I am lacking in knowledge.
How often will you update the site
I will update the site every fortnight.
How will the viewer know or understand that you updated the site
There will be notifications for viewers who have subscribed with the site.
LET’S DESCRIBE THE BASIC CONTENT OF THE SITE
Fully describe the company’s product, service, or cause
The company operates in the lie of natural food products. In this case, the company is a leader in organic vegetarian foods.
What is the overall content makeup of the site
The overall content will entail excellent brand building.
Who is the primary target or audience:?
Every person who is interested with natural organic foods.
The demographics of the viewers encompass the people who are likely to search the internet for their needs. These people are likely to be more than fifteen years in age and less than fifty years.
No, there are no different factors for different viewers.
What is the “niche” customer possibility for the site
Yes, the company I already known as the number one company in natural foods.
The company has loyal clients in organic foods, vegetarian foods and for grocery lines.
All niches encompass the same demographics.
MEASURING OBJECTIV ES OF SITE
More online presence for the company and more sales
I will have automatic recording of any activity in the site that will show what happens in the site.
There will be analysis of activities in the site that will be able to show on the annual results.
More online presences achievable.
The site will be constructed from scratch and will be adynamic interactive site.
General Measurements in Detail (pages 59 & 60 in text)
What is the company or organization’s present strategy
What is the overall strategy for the site?
The overall strategy for the company is to keep growing and reach unto more consumers hence the site will help on that.
Yes, this strategy is made to accompany the existing company.
A LITTLE ABOUT YOUR SITE DESIGN
When people think of your site, what color do they see
A green color is more suitable for a company that is interested in organic vegetarian products.
Is your site’s appearance engaging, soft, casual, dynamic, bold, or aggressive?
The appearance is engaging, soft and dynamic.
I will use photos of healthy foods as well as certain aspects of the cooking of the foods. The pictures will be catchy and educative.
I will use GIF photos and java scripts in coming up with excellent graphics.
Yes, I will use videos especially when explaining on how to come up with some basic products.
Yes, I will connect the site with a blog.
Yes, I will include webinars in situations when the customer needs to talk with the site admin.
I will use google site optimization to increase on the search availability of the company.
The favorites section is the page explaining on the company’s most famous delicacies.
All pages will be linked to the home page.
There will be keyword search in the site.
OTHER E-MARKETING TACTICS
Will you Blog
Yes, I will blog. The focus will be customer enlightenment on the activities of the company.
Will you host Webinars
Yes, I will do webinars to show customers how to go about with relevant activities that are associated with the company’s products.
Will you publish White Papers?
Yes, I will publish relevant white papers every month
Other social and e-support (Facebook, Twitter, etc.) \
I will encompass the use of other social support such as Facebook, Twitter, Pinterest and Instagram
What is the time frame for managing and evaluating the site (pg. 59 & 60 in text)
the site will have an automatic measuring for daily, weekly, monthly and annual performance.


Chunks of dark meat chicken, dried red pepper sliced garlic sauteed with hot kung-pao sauce.
> PLEASE CHOOSE ONE <Mild Spicy Medium Spicy Very Spicy
NOTE EXTRA CHARGES MAY BE INCURRED FOR ADDITIONS IN THIS SECTION
You may continue to place your order, but the earliest time the order will be ready is:
Delivery : Wednesday, March 3 @ 11:55AM
Pickup : Wednesday, March 3 @ 11:25AM
I understand. Continue my order...


Australia is one of the highlighted countries when it comes to tourism. This island country cum continent is a host to some of the majestic geographical features of the land and is also a culmination of many cultures that prevail in the rest of the world. However, places and culture aren’t the only things Australia is famous for. People also visit the place to taste some destination flavour Australia that inspires a lot of delicacies around the world. For those who plan to visit the country on a food tour, make sure to visit some of these items given here.
Destination Flavour Australia – Summer Celebration With Mangoes
The beginning of summer in Australia is marked with the arrival of mangoes and anyone who plans to see the different summers of Australia must add some mango treats to their list. These fruits are synonymous with the regions of Queensland as they host the production in the largest numbers. Australians have some unique ways of eating their mangoes and will delightfully train the tourists in experiencing their mango eating rituals. All over the state, there are dishes like some frozen treats that dominate the season’s dessert orders.
The Best Pizza In Australia
Well, the city of Melbourne in Australia has seen some Italian Migrations in great numbers during historic times. They brought their very famous dish of Pizza with them and the love affair of Australians with it begins from thereon. Now, there are chains of some famous Italian restaurants in the region, the most famous of them being 400 Gradi whose owner is a former best maker of pizzas for the world. His works have been great in fusing the Australian cuisine preferences and cultures with Italian pizza formats. Tourists should make sure to order a Margherita to have a destination flavour Australia experience.
The Gourmet Escape In The West – An Elegant Trip For Destination Flavour Australia
This gourmet escape region in the west celebrates the beautiful collision of fine dining and Australia’s surfing culture. Every year a bunch of international chefs arrive in this region, which happens to be the only wine producing land settled beside a beach and celebrate the produce along with their seafood skills. They do also enjoy some surfing and beach relaxing in between. Nevertheless, it’s a great opportunity for people to discover the best dishes by these chefs on a beach, with fresh Australian wine.
Coffee In Melbourne
Another prominent addition to the list is the rapid innovation that Melbourne is putting in the coffee-making art. Here coffee experts are experimenting with roasting and brewing techniques to bring something new to the cups. Melbourne thus attracts a lot of baristas from around the world to test their hands, making it a must-visit item for destination flavour Australia.
Food Tourism is a rapidly growing branch and aspiration of many. While many countries are making a mark because of their rich history in food making, Australia has its name in experimentation, innovation, and experience and therefore is worth a try.


The inventor, the innovator and the idiot – A short history of tin can
A thorough article on the BBC website tells the story of how canned food was invented, taken to market, turned into a worldwide success, how it was almost killed by a cheap meat scandal, but eventually survived. It shows how:
– Innovation sprung from the challenge of feeding the sea-faring navies of Britain, France and Holland, where an appalling proportion of sailors used to die from malnutrition;
– Nicolas Appert, the inventor, came up with the idea of cooking food in sealed glass jars, thereby inventing what Louis Pasteur would later call sterilisation;
– Bryan Donkin, the innovator, made the connection between Appert’s discovery and the tin can technology, meeting the customer needs not only for preserved food but also for packaging robustness; he was soon imitated and an entire industry was created;
– Stephan Goldner, the idiot in Warren Buffett’s infamous trilogy of innovators, imitators and idiots, almost killed the entire canned food industry when he undercut his rivals to win a contract with the Navy but at the same time cut corners in the production process, resulting in loads of rotten meat being supplied to several expeditions, including John Franklin’s ill-fated one in the Arctic;
– Good PR and the stubborn necessity to meet a pressing and otherwise unmet customer need enabled canned food to survive, expand from the military to millions of households, and prosper to this day.


I am so glad it's Friday!!!! I had a bunch of running around to do after work tonight. I got everything I need to get all of the Christmas cookiez and goodiez made to send out to California. I will be baking tomorrow.
Here is a list of what I am making:
Chocolate covered peanut butter balls
Mexican wedding cookies
Peanut butter rice crispy treats
milk choclate fudge
chocolate mint browniez
candy dipped pretzel rodz
cherry chip cream cheese cookiez
cream cheese sugar cookiez
Sounds so yummy...sounds like a lot of work too but its really not. There are not a lot of ingredients in each of these recipes so I can make a lot of different things. If you see something you'd like the recipe for just let me know.
Ok I have got to get busy on the scrap book I am making for my mother in law for Christmas. My goal this weekend is to have all the baking done, the house and the tree decorated, and get my laundry done...LOL. Oh I have to address my Christmas cards too...I think I need a 3 day weekend...


Neelamalai Organics is a single estate, high mountain (2,000m/6,800ft) tea farm located in the Nilgiri Mountains. The high elevation, abundant monsoon rains and the rich soil of our location are ideal for growing tea. Nilgiri tea is known for being smooth and aromatic. Our farm is 100% organic and we practice sustainable agricultural methods. At the farm tea leaves are harvested by hand, immediately withered and then processed in small batches to ensure maximum freshness and highest quality.
We proudce Orthodox Leaf Grade Black Tea, Green Tea, White Tea from our own mini factory located within the farm.
Our teas are Organic India certified.


Spectra, the providers of Venue Management and Food Services & Hospitality to the Owensboro Convention Center is excited to share a tasty new food item on the menu at the Artisan Café by Kentucky Legend® beginning on Monday, May 20!
In March, Spectra’s General Manager, Laura Alexander again participated in Highland Elementary School’s Leaders in the Workplace Day where students were asked to come up with ideas for the new item for the next year.
Those ideas were later discussed by the Spectra Food and Beverage team, and it was unanimously agreed that one student’s idea had the most delicious potential. The team crafted the idea, inspired by 5th Grade Highland Elementary School student, Addison Spurrier, into Addison’s BBQ Crunch Wrap. It will feature Kentucky Legend® ham, Cheddar cheese, pickles, BBQ sauce, and BBQ potato chips in a honey wheat wrap.
“Whenever I found out I won, I was super excited. I did not know what to say,” said Addison Spurrier, a 5th Grade Student at Highland Elementary. “I thought back to when we were given the challenge to come up with the new menu item, I thought about if anyone would like it. Also it was unique and original. Overall, I am super excited that my item will be on the menu for everyone to try and enjoy.”
“This is the second year we have partnered with Kentucky Legend® and Highland Elementary with great success,” stated General Manager, Laura Alexander. “ Last year we featured Alex’s B.L.T. Taco on the menu for a year, created in part by Highland Elementary School student, Alex Wilcox, and the Addison’s BBQ Crunch Wrap will replace that item on the menu for the next year.”
“We were so excited to attend Highland Elementary School’s talent show and surprise Addison with the news that she won. We know the recipe will be a hit at the Artisan Café!” said Brooklyn Maple, Brand Director with Kentucky Legend. “We love the creativity that comes from young minds, and we’re grateful for Spectra for facilitating this project.”
The Artisan Café by Kentucky Legend® is located on the first floor of the Owensboro Convention Center and is open Monday – Friday from 10am – 3pm and during special events.


Why take a food supplement?
Supplements help to provide us with extra nutrition and enhance our health and well-being.
By eating a healthy diet, we should be able to get all the nutrients that we need, however, it is possible that even with an appropriate diet we might fall short of all or some of the necessary vitamins, minerals and proteins for our body to function at optimal levels.
There are many factors that can alter the absorption of nutrients – the natural aging process and our busy lifestyles are a few factors along with:
Alcohol consumption reduces the absorption of B vitamins, Vitamin C, most minerals, and antioxidants.
Stress reduces the absorption of all nutrients especially B vitamins and Vitamin C.
Supplements are intended to do improve the ratio of micronutrients, e.g. minerals and vitamins to macronutrients, e.g. carbs and fats and will help to boost cells, promote health, protect, regenerate and support the renewal process.


Crispy falafel balls, carrot sticks, celery sticks, grape tomatoes, sliced red and green peppers. Served with hummus and warm pita bread.Tailgate Party Platter
Cover all your bases with an assortment of Champions League traditional wings, deep fried pickles, triple play sliders, a baked Bavarian pretzel, Buffalo chicken cheese dip, and baked pita bread
Great sharing item for 3–5 tailgaters!
Lightly breaded deep fried calamari, finished with battered sliced jalapeños and bell peppers, diced red and green onions, and served with a side of tzatziki sauce.Grilled Cheese Bites
Bite size grilled cheese sandwiches packed with American cheese, panko coated and deep fried to crispy cheesy perfection and served with a side of warm marinara.Wrigley Field Dog
Canadian all beef hot dog with green relish, yellow mustard, diced white onions, diced tomatoes, and pickles on a toasted poppy seed bun. Comes with your choice of side.
Ask your server for options.
One 1ST RND lager beer battered basa filet served with grilled lemon, coleslaw, tartar sauce, and house fries.
Add an extra piece of basa for $5.99
Lightly battered cheese curds fried golden brown, seasoned with 1ST RND signature spice and served with a side of warm marinara.Mac & Cheese Golf Balls
House made breaded and deep fried macaroni and cheese balls, sprinkled with grated parmesan and served with a side of creamy marinara.Drop The Gloves Dry Ribs
Bone in dry ribs seasoned with 1ST RND signature spice, sea salt, and cracked black pepper, and served with a side of honey mustard.
A soft baked Bavarian pretzel brushed with garlic butter and finished with kosher salt. Served with warm 1ST RND Lager beer cheese dip and a side of 1ST RND House mustard.Kettle Chips and Dip
Crispy kettle chips seasoned with 1ST RND signature spice and served with house made french onion dip.Deep-Fried Pickles
Sliced dill pickle strips coated in our 1ST RND Lager beer batter and golden fried. Served with ranch dip.Power Play Nacho Platter
House fried corn tortillas topped with diced tomatoes, black olives, green onions, pickled jalapeños, red and green peppers, and more cheese than you can shake a stick at. Served with sour cream and salsa.
Extra skaters $3.99 each – diced chicken, taco beef, Mexican seasoned beyond meat crumble, extra cheese or guacamole
Chicken tenders and house fries are the highlight of the night! Served with plum sauce.Triple Play Sliders
Three mini signature beef patties topped with cheddar cheese, bacon, lettuce, tomatoes, red onions, and house mayo. Served on mini brioche bun.Buffalo Chicken Cheese Dip
House made baked Buffalo chicken cheese dip topped with green onions and served with baked pita bread.Tater Tot Supreme
Crispy tater tots layered with nacho cheese sauce, diced tomatoes, red and green peppers, green onions, and sour cream.Asian Lettuce Wraps
Seared chicken breast sautéed in a hoisin Thai peanut sauce with purple and green cabbage, carrots, and crispy noodles, topped with crushed peanuts, crispy wontons, cilantro and green onions. Served with Iceberg lettuce cups.
National Poutine League
All poutines come with crispy fries, gravy, and cheese curds.Authentic
Exactly what it sounds like: the best thing to come out of Montreal since Maurice Richard.Buffalo Chicken Poutine
Our authentic poutine topped with grilled chicken tossed in our house made buffalo sauce and drizzled with ranch dressing.Donair Poutine
Our authentic poutine topped with sliced donair meat, diced tomatoes, and house made sweet sauce.Bacon Cheeseburger
Our authentic poutine topped with our signature ground beef, diced tomatoes, bacon, shredded cheddar, and mozzarella cheese and finished with chopped green onions.Perogy
Our authentic poutine topped with cheddar cheese perogies, crumbled mild chorizo, caramelized onions, and finished with sour cream.
National Taco Association
All tacos come with your choice of house fries, curly fries, tater tots, or kettle chips, served with a side of house mayo OR a Madison Square Garden salad OR soup of the day.1st RND Fish Tacos
Two pieces of basa pan seared in a cajun rub, with black bean vinaigrette coleslaw, black bean corn salsa, and guacamole served in grilled flour tortillas. Served with a side of Frank's red hot.Nashville Hot Chicken Tacos
Two tacos served with crunchy breaded chicken tossed in Nashville hot BBQ sauce, served with cilantro lime coleslaw, and pico de gallo in grilled flour tortillas.Bacon Cheeseburger Tacos
Our signature burger turned taco! Two TexMex seasoned ground beef tacos with shredded lettuce, shredded cheddar and mozzarella cheese, tomatoes, red onions, dill pickle, crumbled bacon, and our house mayo served in grilled flour tortillas.Donair Tacos
Two donair meat tacos served with shredded iceberg lettuce, diced tomatoes, red onions, and drizzled with our house made sweet sauce.
Spun and tossed in over 30 different signature sauces and rubs, these wings are a 1ST RND knockout!
All flavours of traditional wings or boneless wings are served with carrots, celery, and ranch dip.
Franks Red Hot
Hot Cajun Salt & Pepper
Buffalo Garlic Parmesan
Can you handle the heat?
WARNING: These wings are so hot you may not be able to handle the heat. Don’t blame us if they make you cry!
1ST RND's Buffalo sauce. Do you really need to ask?
Perfect combination of hot and sweet.
Franks Red Hot
Take the flavour into the red zone.
Frank's Red Hot
Original red hot flavour without the mess.
Hot Cajun Salt & Pepper
Salt, spice, and everything nice.
Fiery Roasted Garlic Habanero Rub
Roasted habanero blended with garlic for the perfect kick to the tastebuds.
It's straight forward, a VERY HOT and barbeque-licious sauce!
Buttery hot sauce. Watch out for the kick at the end!
Mixing our house made Buffalo sauce and truffle oil takes this sauce to the next level of class
Spicy with a dash of citrus.
Salt & Pepper Rub
Sea salt and cracked pepper.
Pickle juice, dill, and Frank's red hot dry rub.
Buffalo Garlic Parmesan
A blend of our house-made Buffalo sauce and our house-made Garlic Parmesan sauce.
Glazed with spicy teriyaki sauce.
The only time mixing bourbon and BBQ has ever ended well.
Truffalo Buffalo Garlic Parmesan
A magical blend of our truffalo Buffalo and garlic parmesan sauces.
Creamy Dill Pickle
Dill-icious house made creamy dill sauce with a pickle twist.
Sweet and sticky with a kick.
Maple Bacon BBQ
Sweet and smoky sauce that is 100% Canadian!
Korean Garlic Soy
A mixture of soy sauce, brown sugar, garlic and pepper.
Just like you'd make over the campfire, if anyone ever made wings that way.
Glazed with sweet teriyaki sauce.
Cajun Salt & Pepper Rub
Cayenne, sea salt, and cracked pepper.
Wings that taste like a taco!
Coca Cola BBQ
America's favourite beverage with a hint of BBQ.
Lemon Pepper Rub
Lemon zest and cracked pepper.
Applewood Smoked Rub
Sweet, savoury, smoky, and bold.
A sweet and sticky classic.
Maple Bacon Rub
Sweet and Smoky Eh!
Creamy, cheesy, and heavy on the garlic.
Your favourite sandwich is made into a wing flavour!
House-made sticky sweet cinnamon sauce.
Our signature beef patty smothered with smokey BBQ sauce served with crumbled blue cheese, apple whisky bacon jam, crispy fried onions, bacon, and lettuce on a pretzel bun. We have smoked this burger out of the park!
Goes great with 1ST RND IPA
The world's first plant-based burger that looks, cooks, and satisfies like beef, without GMOs, soy, or gluten. A beyond meat plant based meatless patty topped with cheddar cheese, lettuce, tomato, red onion, pickles and house mayo and served on a black pepper bun.
Goes great with Michelob Ultra
We've taken the pizza burger to the next level! Our signature beef patty topped with pepperoni, mozzarella, marinara, green peppers, sautéed mushrooms and tomatoes, served on an upside down cheese bun we have turned into a mini-pizza! You need to see it to believe it!
Goes great with Coors Light
Grilled chicken breast topped with Swiss cheese, avocado, roasted garlic mayo, bacon, alfalfa sprouts, lettuce, red onions, and tomatoes on a focaccia bun.
Goes great with 1ST RND Hefeweisen
Our signature beef patty topped with cheddar cheese, candied maple bacon, and served between two glazed donuts.
Goes great with Shocktop
Our signature beef patty topped with cheddar cheese, bacon, cheddar cheese perogies, crispy fried onions, sour cream, and green onions on an onion bun.
Goes great with Coors Banquet
Our signature beef patty piled high with sliced donair meat, mozzarella cheese, sweet sauce, lettuce, tomatoes, and red onions on two toasted mini pitas. Served with a side of donair sweet sauce
Goes great with Sapporo
Our signature beef patty topped with house made sautéed button mushroom gravy, Swiss cheese, crispy fried onions, and mayonnaise on an onion bun.
Goes great with Goose Island IPA
A pretzel bun loaded with our signature beef patty, cheddar cheese, bacon, lettuce, tomatoes, red onions, and house mayo.
Goes great with 1ST RND Lager
Not your average Cheeseburger! Two signature beef patties loaded with American, Swiss, cheddar and mozzarella cheese, pickles, green relish, mayonnaise, and mustard on a brioche bun.
Goes great with Kronenbourg 1664 Blanc
A breaded chicken breast smothered in our house made buffalo sauce, loaded with lettuce and tomatoes on a brioche bun. Served with a side of blue cheese dressing.
Goes great with 1ST RND Hefeweizen
Our signature beef patty topped with a sunny side up egg, cheddar cheese, bacon, lettuce, tomatoes, and house mayo on a brioche bun.
Goes great with 1ST RND Caesar
Two of our signature beef patties, double cheddar, double bacon, caramelized onions, a fried egg, and house mayo served between two grilled cheese sandwiches... there’s a reason it’s called The Great One!
Goes great with Molson Canadian
Falafel balls, tzatziki, hummus, alfalfa sprouts, pickled red onion, diced tomatoes, and diced cucumber wrapped in a grilled pita.
Goes great with Bud Light
Everyone’s favourite sandwich with a twist: Our signature beef patty, smooth peanut butter, raspberry jam, bacon, jalapeño jack cheese, and lettuce on a brioche bun.
Goes great with Belgian Moon
Our signature beef patty, inferno mayo, jalapeño jack cheese, banana peppers, spicy onion tanglers, lettuce, and tomatoes on a black pepper bun. Finished with a cheese stuffed jalapeño.
Goes great with Alexander Keiths IPA
A grilled chicken breast smothered in smoky bbq sauce, topped with cheddar cheese, bacon, house mayo, lettuce, tomatoes, and caramelized onions on a brioche bun.
Goes great with Budweiser
Our signature beef patty topped with a house made deep fried macaroni and cheese patty, spicy ketchup, bacon, American cheese, lettuce, and tomatoes on a cheese bun.
Goes great with Heineken
Fries and Sides
Sweet Potato Fries
Soups & Salads
Ty Cobb Salad
Grilled cajun chicken breast served with romaine and spring mix blend, tossed in a poblano ranch dressing and topped with sliced egg, crumbled bacon, red onions, grape tomatoes, blue cheese, sliced avocado, and crispy tortillas.Baja Taco Salad
Mexican seasoned ground beef, black beans, yellow corn, grape tomatoes, fresh avocado, diced red onions, topped with shredded cheddar and mozzarella and served on top of romaine lettuce. Tossed in our house-made chipotle vinaigrette and finished with tri-colored tortilla crisps and served with sour cream and salsa on the side.Soup & Salad Combo
A bowl of our soup of the day and your choice of a Madison Square Garden salad or Caesar salad. Served with garlic toast.Madison Square Garden Salad
Mixed greens tossed with carrots, cucumbers, red onions, and grape tomatoes. Served with your choice of ranch, blue cheese, Italian, thousand island, or balsamic vinaigrette.
Served with your choice of ranch, blue cheese, Italian, thousand island, or balsamic vinaigrette. Add a grilled or Cajun chicken breast 5.99
Fresh romaine tossed with our house made Caesar dressing, crumbled bacon, croutons, and parmesan.
Add a grilled or Cajun chicken breast 5.99
Soup of the Day
Ask your server what our chef has come up with for today
For children under 10 years old
Two chicken tenders served with plum sauce.Double Play Sliders and Fries
Two fully loaded sliders with bacon, cheddar cheese, lettuce, tomatoes, red onions, and house mayo.
Grilled American cheese on white bread.Fish & Chips
Two battered and fried Pacific cod filets served with tartar sauce and our house fries.
Four layers of decadent chocolate cake separated by rich chocolate fudge icing. Finished with a dark chocolate glaze and served with vanilla ice cream.
A chocolate fudge brownie stacked on mint chocolate ice cream and served between two glazed donuts. Topped with mini marshmallows and sprinkles and finished with caramel, raspberry sauce and maraschino cherries.


Restaurant is currently closed. You can schedule a future order now.
Our special recipe meatballs topped with marinara sauce and mozzarella cheese.
Breaded chicken breast topped with marinara sauce and mozzarella cheese.
Breaded eggplant topped with marinara sauce and mozzarella cheese.
Breaded shrimp topped with marinara sauce and mozzarella cheese.
Sweet Italian sausage topped with sauteed bell peppers and onions.
Italian meats and cheese with lettuce, Roma tomatoes, onions and our signature Italian dressing.
Turkey, lettuce, tomato, red onion, mayo, mustard or our signature Italian dressing.
Add to any salad, avocado $1.00, chicken $4.00 or shrimp $6.00.
Fresh Romaine, Roma tomatoes, Kalamata olives, pepper- oncinis and our signature Italian dressing.
Fresh Romaine tossed with creamy Caesar dressing, our signature croutons and freshly grated Parmesan. Anchovies on request.
Penne pasta, artichoke hearts, black olives, Roma tomatoes and fresh Parmesan tossed in our signature Italian dressing, served on a bed of lettuce.
Salami, Mortadella, Prosciutto and Provlone cheese added to our House Salad.
Spinach, Roma tomato, red onion, hard-boiled egg and bleu cheese crumbles.
Mixed greens, red onion, cucumber, red grapes and bleu cheese crumbles.
Buffalo mozzarella, Roma tomato and Basil with Balsamic reduction on a bed of mixed greens.
Add meatballs or sausage for $5.00.
Pasta in a creamy pesto sauce.
Roma tomatoes, basil, garlic and olive oil tossed with penne pasta.
Mushrooms and capers sauteed in a lemon and white wine sauce.
Penne pasta baked with marinara sauce, ricotta and mozzarella cheeses.
Stuffed with ricotta, parmesan and romano cheeses with choice of marinara, alfredo or pink sauce.
Rich cream sauce with parmesan cheese. Add grilled or breaded chicken breast for $4.00 Add shrimp for $6.00.
Our signature meatballs stuffed between layers of fresh pasta, ricotta and mozarella cheese, topped with marinara sauce.
Jumbo tube pasta stuffed with spinach and ricotta cheese, topped with melted mozzarella and choice of marinara, alfredo or pink sauce.
Spinach pasta stuffed with spinach, parmesean & ricotta cheese. Choice of marinara, alfredo or pink sauce
Spinach pasta stuffed with ricotta, parmesan and romano cheeses with choice of marinara, alfredo or pink sauce.
Shrimp sauteed in olive oil with fresh- tomatoes, roasted garlic, white wine and lemon, served with a side of pasta.
Choice of breaded or grilled chicken breast in a marsala wine sauce with mushrooms and onions.
Choice of grilled or breaded chicken breast in a lemon white wine sauce with capers.
Oven roasted chicken with herbs and spices.
Choose additional fillings from our pizza toppings for $0.75 each.
Mozzarella, Ricotta and Parmesan cheeses.
Sweet Italian sausage, mozzarella, sauteed bell pepers and onions.
Pepperoni, ham, mozzarella and American cheese.


Chestnut Sets New GoldenPalace.net Grilled Cheese Record: 47 in 10 Mins
Joey Chestnut continued his amazing rise in the eating world, downing 47 grilled cheese sandwiches in 10 minutes to win the GoldenPalace.net World Grilled Cheese-Eating Contest, setting a new world record in the process.
Second place was shared by Sonya Thomas and Patrick Bertoletti, who tied by eating 37 grilled cheese sandwiches apiece. In fourth place was Rich LeFevre.
The event took place at the Thomas & Mack Center in Las Vegas as part of the Arena Football League's Arena Bowl XX weekend.
Mike Justice won the amateur contest, but fell far short of the 37 grilled cheese sandwiches needed to win the $100,000 bounty for breaking the world record.
The previous world record of 36.5 sandwiches was held by Tim Janus, who did not compete in the open eating contest. Eater X squared off against AFL star Gear Gudmundson, who plays offensive line and defensive line for the New York Dragons, in front of the Arena Bowl Skills Challenge audience. Janus, who appeared to coast through the five-minute contest, downed 18 grilled cheese sandwiches.


Offering a unique luncheon and dinning experience for locals and visitors alike. We offer the best traditional Indian Dishes from both north and south India.
It is our pleasure to extend our hospitallity and services to those who would like to experience fine indian cuisine. We hope your visit to our restaurant will give you a glimpse of Indian it's rich cultures.
As all of our food is freshly prepared and cooked to order, then is always something to suit every one.
We offer vegetarian, chicken lamb, goat, and seafood dishes at different levels of spicing according to your taste.


Animal Production Science
Volume 60 Number 1 2020
Australasian Dairy Science Symposium 2018: Dairy Science for Profitable and Sustainable Farming
ANv60n1_FOADSS2018 special edition
AN18579The frontiers of biomedical science and its application to animal science in addressing the major challenges facing Australasian dairy farming
We describe the application of biomedical tools to address issues found in Australasian dairy farming. In particular, the use of small vesicles (40–120 nm) known as exosomes that specifically package, protect and deliver their cargo throughout the body. Exosomes provide opportunities for diagnostics (through evaluations of their cargo) and therapeutics (via specific loading and delivery of their cargo).
The Australasian dairy industry is facing the challenge of increasing productivity while also reducing greenhouse gas (GHG) emissions. This paper reviews the most promising technologies, concluding that substantial GHG abatement is possible, but the industry will need to consider further offsets in trees to achieve carbon-neutral dairy farming in Australia and New Zealand.
The use of mixed ration feeding systems in Australia and New Zealand has increased in the past decade in response to variable climate and market conditions and to enable dairy businesses to be more resilient. This paper reviews the attributes contributing to resilience, namely flexibility, consistency, adaptation, sustainability and profitability with a particular focus on the forage base, milk production responses, the production : cost base and resource management. Potential areas for future work to maintain the resilience of mixed ration systems are also considered.
Forage management underpins the success of pastoral dairy industries. Recent dairy forage research was reviewed through a production and input loss frontier framework along with their potential impacts on competition from non-dairy alternatives, labour and animal welfare challenges. The diversity of approaches to modifying both the production and input loss frontiers will provide the tools for pasture managers to meet future production and environmental challenges.
In this review, we assess how opportunities emerging from microbiome science can help address challenges in the dairy industry, associated with the sustainable production of dairy globally. While the industry is increasingly pushing the biological production limits of dairy cows, microbiome research offers the potential to reduce the impact of dairy wastes on the environment by decreasing urinary N output and reducing emissions of greenhouse gasses.
Every aspect of society and industry seems to be examining the potential benefits from applying artificial intelligence (AI). In the present paper, I examine the likely benefits to agriculture from applying AI and discuss some of the challenges. I identify 21 different areas, with the highest-value capabilities being those where multiple different areas of AI developments are brought together to form new capabilities such as farm robots, digital twins and supply-chain traceability.
Improved efficiency in dairy systems is a significant challenge for the future. Resilient pasture-based milk-production systems have the capacity to thrive within the changing and uncertain global milk-production environment. Such systems, based on high-productivity grassland management allied to genetically elite adapted animal genotypes, are well placed to meet the increasing global demand for food within a resource-constrained environment.
AN19142Water-quality issues facing dairy farming: potential natural and built attenuation of nitrate losses in sensitive agricultural catchments
Water-quality impacts of dairy farming can be significantly reduced by developing tools and practices to design and manage dairy land use and drainage waters. This would include spatial alignment of intensive dairy lands with naturally high nitrogen-attenuation capacity pathways that reduce nitrate losses to sensitive water bodies. Likewise, the development of innovative edge-of-field technologies such as controlled drainage, drainage-water harvesting and re-use, woodchip bioreactors, and constructed wetlands enable the management of critical flow pathways from dairy farming on artificially drained lands.
The notion that nitrogen (N) fixed by clover in mixed grass–clover pastures should lead to lower N emissions to the environment than N supplied as fertiliser is attractive and commonly promoted. However, empirical evidence from published studies shows no difference in N leaching when the same total amount of N is supplied from different sources. We explain why this is so, and conclude that it is the total amount of N entering the system that matters, not where it comes from.
AN18568Identifying current challenges and research priorities to guide the design of more attractive dairy-farm workplaces in New Zealand
Globally, dairy farmers face issues with attracting and retaining high-quality staff. Future management of dairy farms will demand farm teams with flexibility, understanding of consumer and community expectations, and the ability to effectively use technology, only exacerbating the challenge of finding the right staff. The present study used workshops and interviews with experts to examine people-related challenges associated with future dairy farms, and we suggest research and development priorities for the next decade.
Sharemilking is an entry point for new dairy producers in the New Zealand industry, but growing milk price volatility increases the business risks for sharemilkers. We tested the hypothesis that flexible sharemilking arrangements will reduce the income variability of sharemilkers. The results illustrated the feasibility of a flexible model that shifts some of the risk from the sharemilker to the farm owner, while still allowing both to generate a positive return on assets and a positive net profit with high probability.
AN18573A meta-analysis comparing four measurement methods to determine the relationship between methane emissions and dry-matter intake in New Zealand dairy cattle
Respiration chambers enable accurate and precise measurements of methane production and dry matter intake (DMI) from cattle, but this method cannot be used under field conditions. The present study analysed published data of New Zealand dairy cattle on methane estimated by the sulphur hexafluoride (SF6) technique or a GreenFeed automated head chamber, with DMI measured or estimated in the field. The field methods enabled accurate prediction of methane per unit of DMI, but were less precise than respiration chambers.
Reducing the number of milkings to one per day may help the dairy industry to attract and retain quality staff. The aim of this study was to investigate the financial implications of adopting this strategy. Results indicate that profitability could be maintained or increased when expenditure was decreased (e.g. by improving labour efficiency). However, this was not achieved by all farms, highlighting the importance of planning prior to adopting once-a-day milking.
AN18537Grazed chicory, plantain or ryegrass–white clover alters milk yield and fatty acid composition of late-lactating dairy cows
Milk fatty acid profile has implications on human health, processing quality and storage characteristics of milk products. This research compared milk fatty acid composition of cows grazing perennial ryegrass–white clover pasture with that of cows grazing herbs chicory or plantain. Forage herbs demonstrated the potential benefit to alter milk fatty acid composition, while increasing milk production.
Plantain (Plantago lanceolata L.) can be included into perennial ryegrass (Lolium perenne L.)-based pastures to increase the productivity and profitability of dairy farming systems in south-eastern Australia; nonetheless, plantain is often underutilised, partly due to the shorter life span of plantain compared with perennial ryegrass. This research tested the efficacy of different sowing methods (direct-drilling vs broadcasting) in establishing plantain during spring in existing perennial ryegrass-dominated pastures. Both direct-drilling and broadcasting were successfully used to establish plantain in these pastures.
The hunger of the cow prior to consuming supplementary feeds is the most important factor determining the magnitude of the marginal milk-production response to supplement; however, it is difficult to estimate. It has been hypothesised that the level of hunger may be estimated from the post-grazing pasture residual and this study aimed to determine the relationship between post-grazing residual and the marginal milk-production response to supplements. A practical application of the results is that farmers use the change in pasture residuals to determine the provision of supplementary feeds offered, if any.
We applied a structured approach to re-design New Zealand dairy farming, working with a number of stakeholders. With the aim of achieving integral sustainability, we produced two conceptual designs. The sustainability issues the industry is facing are interconnected, so their solutions need to be designed holistically, and the design boundaries need to go beyond the farm gate.
The genetic gain in nutritive characteristics of perennial ryegrass cultivars has not been quantified in dairy environments in Victoria. This work aimed to quantify these improvements, but found that most cultivar differences could be attributed to cultivar maturity and ploidy factors, with little effect of the decade of release. These cultivar differences are likely to be of economic importance at the farm level.
AN18566New Zealand dairy farmers preference investments in automation technology over decision-support technology
Precision-farming technologies are receiving greater attention by researchers and policy makers for potential improvements in farm management. New Zealand dairy farmers have focussed on investment in automation technology in the dairy, some of which provide greater labour efficiency, rather than investing in data-capture technology for decision support. Further improvements in labour efficiency from technology in high-performing conventional dairies may be limited, and adoption of data-capture technologies may need to accelerate to support an increasingly diverse and less experienced workforce.
New technology innovations to acquire pasture growth data continue to emerge in the dairy industry. The potential of remotely accessed data to improve grazing management relies on addressing farmers’ changing information needs. We suggest that providing this data will not result in practice change unless farmers have progressed through a grazing management learning process and come to understand how to use data effectively.
AN18539The effect of perennial ryegrass ploidy and white clover inclusion on milk production of dairy cows
Recent research has reported that perennial ryegrass (PRG) ploidy and white clover inclusion in grazing swards can have a positive effect on milk production. In the present study, cows grazing PRG–white clover swards had greater milk yields than did cows grazing PRG-only swards, while grass ploidy had no effect. This significant increase in milk production from PRG–white clover swards suggests that the inclusion of white clover in grazing systems can be effectively used to increase milk production.
AN18569Effect of weather on activity and lying behaviour in clinically healthy grazing dairy cows during the transition period
Lying time is a high-priority behaviour in dairy cows and electronic monitoring of lying behaviour is of interest in grazing systems. The aim of the present study was to determine the effect of inclement weather on the modification of lying behaviour in grazing dairy cows. There appears to be a direct thermal effect associated with behaviour in dairy cows exposed to brief periods of inclement weather. Researchers should consider climatic factors when interpreting changes in behaviour in grazing dairy cows.
AN18544Preliminary assessment of the ability of detainment bunds to attenuate sediment and phosphorus transported by surface runoff in the Lake Rotorua catchment
The present study investigated the ability of a detainment bund to mitigate sediment and phosphorus losses from pastoral agriculture. The performance of this mitigation strategy, which temporarily ponds storm-generated surface runoff for 48–80 h on productive pasture, has never been quantified. Results of the study suggest that this detainment bund is effective at attenuating suspended sediment and phosphorus, although further research should be conducted before promoting detainment bunds at a wider scale and before land managers make substantial investments.
Increasing milk-price volatility is requiring a re-focus of research interests on efficiency of milk-production systems. There is a significant scope to increase efficiency on pasture-based dairy farms. Reducing costs and increasing profitability per unit of the most limiting resource (e.g. land) will ensure the dairy business is resilient.
AN18532Predicting milk fatty acids and energy balance of dairy cows in Australia using milk mid-infrared spectroscopy
The present study demonstrated the potential of using mid-infrared spectroscopy of milk samples for predicting milk fatty acids and energy balance of dairy cows in Australia. Using a comparatively small dataset of 240 cows from a single research herd, the results showed that milk fatty acids were accurately predicted, while the prediction accuracy for energy balance was moderate.
Dairy farmers in pastoral systems face several risks, including price volatility. Farm data were used to understand how to be profitable and able to withstand these risks. We concluded that maximising pasture harvested, and minimising reliance on supplementary feed, and effective cost control (minimising expenditure) are the key factors that lead to profitable businesses that are also resilient to the low milk prices that occur in a volatile market.
AN18535Defoliation dynamics, pasture intake and milk production of dairy cows grazing lucerne pastures in a partial mixed-ration system
Grazing-management strategies within high-intensity dairy systems have significant impacts on intake, production and profitability. Traditional grazing strategies aim to utilise high proportions of lucerne pasture, forcing cows to graze down into the lower-quality stemmy portions of the pasture sward and, consequently, reduce dry-matter intake and milk production. Managing pasture allocations to ensure that an area of the paddock remains ungrazed ensures that cows graze only the top leafy portion of the pasture, which significantly increases diet quality, total dry-matter intake and production.
AN18578Prediction of quarter level subclinical mastitis by combining in-line and on-animal sensor data
The present study investigated the ability of electrical-conductivity (EC) data, combined with data of activity and rumination changes, to detect automatic subclinical mastitis (SCM). Through logistic mixed modelling, we found that EC in combination with activity and rumination information can improve the prediction of SCM in automatic milking systems, compared with EC alone.
White clover can improve herbage dry matter production in grass-based milk production systems. This study investigated the persistency of white clover under a high N-fertiliser application level and at a high stocking rate. White clover inclusion initially increased herbage DM production under these conditions; however, the initial extra herbage DM production on grass–clover swards decreased each year.


Can I Make My Sperm Taste Better?
If you’ve ever been told your cum tastes bitter or salty, or even worse, disgusting? Want to raise your chances of getting more blowjobs?
Amongst the most common things females complain about when they talk about oral sex is the taste of sperm.
You could help the taste of your sperm, so we put the highlights into one short write-up for you.
“She Complains That My Sperm Tastes Bitter and Salty”
These are the two most frequent words used to explain the flavor of sperm. Quite often there is a complaint about a chlorine-like smell. This is common and is not any reason to think that there may be something wrong with your ejaculate.
You sperm is a product of the nutrients that you take in. That means that the foods you consume will affect your ejaculate composition, and obviously its taste.
What Can I Eat To Make My Cum Taste Really good?
Semen may by no means taste “good” to some, while other people probably love the flavor of it. Taste is too subjective, but what you’ll discover here may hopefully help you make your own cum taste less bad, and a lot more sweet.
Particular foods have got reputations for helping cum taste better, including:
pineapple – pineapples (as well as juice) tends to make cum much sweeter tasting
celery – assists in easing bitterness of cum occasionally
fresh fruit – mostly melons, fruit seems to make sperm taste lovely
cinnamon – can help mask odd cum tastes
water (important) – plenty of water each day to purge harmful toxins from the body
Vegans possess reputations for having much better tasting semen than meat eating guys. This is not just a result of the extra fresh fruits and ‘healthy’ foods which vegetarians consume, but additionally what they don’t eat.
Stuff That Can Make Ejaculate Taste Poor
If there are things that help make your sperm taste good, there’s got to be some things that help to make it taste terrible:
a lot of protein (various meats, milk products, and so on) can generally help make cum salty
an excessive amount of coffee helps make cum taste extremely bad
heavy cigarette smoking can help make sperm taste bad and usually accounts for an awful taste
garlic as well as onions bring their flavor to semen at times
foods having a excessive sulfur content (broccoli family, meats, beans, nuts & seeds, and so on)
It is ok to consume these types of foods, but do not take in so many, particularly at one sitting. If you insist upon ingesting lots of protein, you ought to try to take in excess water to purge the metabolized proteins out because this is apparently one of the main culprits of poor cum taste, as do milk products.
“Are There Any kind of Cum Taste Supplements?”
Certainly! Yummy Cum is a suppliment composed of pineapple extract, spices, and other all natural ingredients that can certainly make your sperm taste great without having to change your eating habits!
It’s really a scientifically proven truth that particular foods and drinks (like pineapple juice) will affect how your sperm tastes as well as smells, but who wishes to consume a gallon of pineapple juice every day? For starters, pineapple juice is expensive! To obtain the equivalent amount of active ingreditents in Yummy Cum you would have to consume about $200 in pineapple juice each month. Not to mention the fact that your lady probably wouldn’t have the time to have any fun with you because you’ll end up running to pee every 10-20 minutes! Yummy Cum operates off the exact same “you are what you eat” principle, but reduces all those foods down in to an easy to take capsule.


Quick Lunch: Salmon on Cilantro
I posted this on my IG story a couple days ago and I ended up getting so many replies on how to make it. It's actually surprisingly easy, so I figured I'd share it here.
What I used:
- Chopt iceberg lettuce (for the texture, so any other type of lettuce should work just fine)
- Half a cucumber diced
- A handful of chopt cilantro
- half an avocado with pepper
- cooked peppered salmon
- pickled red onions
- 1/2 a squeezed lime
- topped with crumbled goat cheese
I made this in like 6 minutes and it's all from basic things I found in my fridge.


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Dr John P Wright
Updated: 8 June 2006
The deceptively simple task of buying pet food can be a daunting task. From the commercial breaks on television to the shelves at the supermarket we are bombarded with advice on the correct food for our furry feathered friends. Does it matter what we feed them? Why not scraps for dogs and cats, old crusts for birds and fish, and left over muesli for the gerbil. The answer we would all give is “It is not what is best for them”. Dry pellet food is designed to supply all their dietary requirements but have our pets really had much input to this conclusion and might they not well prefer the left over mutton stew.
While dogs will eat almost anything cats are very much more particular as they are almost exclusively meat eaters. Unlike humans and dogs they are not able to manufacture all the proteins they need so they have to ingest all their requirements. Mammals as a group however have similar digestive processes. Two notable exceptions are the hindgut fermenters, being horses and elephants, and the ruminants, cattle and sheep. The former are heavily reliant on their colonic micro flora to digest the vegetable cellulose fibre that they feed on. The gaseous products of this metabolism are then absorbed and utilized by the colon. The process may be likened to a personal compost heap. Ruminants on the other hand have a different approach. They store the vegetable material in their rumens and then move it back for re-mastication and oral salivary digestion. Both of these systems of wet digestion have major weight implications which would not be viable for flying birds.
Birds have a digestive system modelled on that of the dinosaurs. They have a crop in the lower oesophagus which simply stores food followed by a stomach (proventricus) that adds acid and enzymes. The next stage is grinding by the gizzard with or without gravel to assist the process. Once the food leaves the gizzard the nutrients are absorbed in the small bowel and any residue passed out via the cloacae. The colon is usually rudimentary although assisted by one or two caeca that house the micro flora fermenters. Some seed eaters have larger colons but the biggest is found in our ostriches. These large birds also boast a bladder which is probably another reason why they do not fly. In fact if ostriches flew the dropping of ballast would pose serious problems for us earthlings. The other great non flying bird, the emu, has a different approach it has the normal rudimentary avian colon but a very well developed foregut system, a sort of ruminant of the bird world.
It is clear from the above that each species has its own digestive methods and to extrapolate from one species’ eating pattern to the next is not always possible. As the digestive system varies so does the menu. Most species and in particular mammals are omnivores to greater or lesser extent. Even some buck such as the “dik dik” eat carrion. When it comes to primates this theme continues. At first sight it appears that some are strict vegetarians. Gorillas eat bamboo shoots and chimpanzee’s fruit. Closer inspection however shows that both consume insects and animal protein. An archetypical primate is probably the baboon who eats whatever it can lay its hands on, insects, fruit, grass seeds, meat and roots. A close second would be Homo sapiens who eats everything the baboon eats plus fish and even bird nests. This wide variety of food sources has ensured the survival of both of these primates in a wide range of habitats. Man however took more control and added hunting to the gathering. Over the last 2 million years man has slowly become more dependent on meat. The enlargement in the incisor teeth with the passage of time supports this increase in meat consumption.
Further evidence on the diet of man comes from the digestive system. We have a simple stomach without crop, gizzard or rumen. We have high acid output but not as high as true carnivores such as dogs and vultures. We have no foregut adaptations for a vegetarian diet. Our colons are neither rudimentary as in seed eating birds nor massive as in herbivores such as horses and rabbits.
In about 6000 BC we learnt to farm animals with beef and mutton appearing in our diets. In retrospect this was probably a serious mistake. Wild game has a 10% unsaturated fat content in their muscles where as beef has 20% saturated fat. The consumption of dairy beyond infancy added further stress to our own fat deposits. The final blow to ruddy good health was the belief that it was immoral to eat animal products. This is best characterised by the call to abstain from “Anything with a mother”. We seem to have lost the plot.
Human physiology has been designed over a few million years to consume a basically very simple diet of meat which we can catch, grains and vegetables which we can store and fruit in season. We need to differentiate staples from fun food. Staple human food is the meat (fresh on the hoof), cereals (storable for a year) and roots (potato etc which we can harvest over a long time). Fun food is the seasonal food that we have to consume immediately, for example fruit and broccoli. The use of refrigeration, genetic engineering and rapid air transport is distorting the basic human diet.
If we are not careful we will soon be eating pellets ourselves and race horses will be on steak and chips.


Fred Chan investigates
the foodie phenomenon that is Ludlow
Restaurant is one of the foodie treasures
of Ludlow, indeed a perfect reason
for visiting what is fast becoming
the gastronomic Mecca of middle
England. Ken Adams and his wife Isobel are your hosts, he in the
kitchen and she front of house. A feature that Ken is keen to impress upon diners
is the quality of his basic ingredients whether it be the fruit and vegetables,
the organic meat, fresh fish and seafood, right through to staples such as flour
and eggs. To this end the menu comes with a directory of his suppliers and what
they supply, a most commendable practice that should be more wide spread. What
is doesn't say is the Adams's have their own herb garden which is also an important
resource for the kitchen.
Oaks gets its name from the superb oak panelling to be found in the lounge
area and dining room. The beams in the ceiling are from the building's past
life as a 17th century coaching inn, as is the stone fireplace. The panelling
also dates from the 17th century but it originates from local country houses
at Acton Scott and Bitterly Court to be precise. All this gives the place a
tremendous sense of history, yet the feel of the restaurant is friendly and
The menu is a set price affair with three courses (£ 22.50) or four (£ 27.50),
and it offers exceptional value for money. Menus change with the seasons and
are supplemented with daily specials. There is a choice of four dishes per
course and a separate vegetarian menu is available. The restaurant is open
Tuesday to Saturday evenings, though lunch is available by prior arrangement.
Our meal started with superb smoked salmon soufflé in a caviar and
vodka sabayon on a bed of wilted rocket. The rocket was cooked so that it still
retained texture and the soufflé was complimented by the creamy sabayon
were the alcohol was a suitable foil for the saltiness of the caviar. Sauté breast
of wild duck came on a wonderfully crisp potato rosti (something that is rarely
done well) and an apple and local cider brandy sauce. The duck was suitably
gamey and done just the right side of cooked through I feel that duck served
pink is not always as good an idea as it is made out to be.
Seared scallops with a timbale of spinach, bacon and herb butter impressed.
The cooking of the scallops was perfectly timed to give a crisp exterior whilst
retaining the smooth creamy texture on the inside. Full marks too for the choice
of such superb scallops that enabled the kitchen to show off its skill.
Breads deserve a special mention, with oven fresh proper white rolls, granary
molasses bread and the speciality of the house – Aberdeen Buttery, more like
a pastry than a bread but utterly delicious.
A special that evening was calves' liver on a bed of spinach and topped with
a potato galette in a pool of balsamic vinegar, sherry and port sauce - absolute
heaven. The sauce had a superb flavour, and the combination of the richness
of the calves' liver, the sweetness of the sauce and caramelised onion and
spinach gave for a brilliant taste and texture sensation with each mouthful.
A fillet of sea bass with tomato confit, fennel, leeks and lobster tortellini
was also enjoyed.
Lemon mousse with candid raspberries was suitably sweet yet tart and the cheese
board is exceptional. Though limited in choice to six cheeses, they were well
kept and served at the correct temperature with more of the lovely molasses
bread. There was some Leinster, Longre (incredibly smelly and runny but a joy
to eat with chutney and molasses bread), Lancashire, Cheshire, Caerphilly and
Jersey Blue. Ken told me that the more usual accompaniment to cheese was his
homemade sunflower bread.
Decent coffee came with homemade blocks of fudge, chocolate and miniature
The wine list is extensive and covers most bases from the traditional wine
regions of Europe, the New World and even a Chateau Musar from Lebanon. Also
commendable is the wide selection of half bottles available, which also includes
champagnes, ports and sherries. Mind you, it should really come as no surprise
that Oaks has such and fine and extensive wine list as the restaurant shares
the building with the local wine merchant who is also their landlord.
Eating at Oaks was a memorable experience. It is not often that you get fine
food in relaxing surroundings and at a price that is more than fair - not cheap
but definitely value for money. Oaks should be on the itinerary of any one
who is paying a visit to Ludlow and if you happen to live nearby and haven't
eaten there, my advice is to visit Oaks and spread the good news.
Fred Chan January 1999
Open Tues – Sat : evenings only
Lunch by prior arrangement
Ken and Isobel Adams
Oaks Restaurant, 17 Corve Street
Ludlow, Shropshire, SY8 1DA
Tel: 01584 872 325
Fax: 01586 780 546
E-mail Oaks on: firstname.lastname@example.org
Fred Chan also visited Les Marches at Overton