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I love to eat and it's no secret. I've been a fan of mashed tater's and corn since before I was weaned. I'll eat just about anything, but prefer good stuff from the garden and the field. When I was a young boy I'd rather have a sweet potato than a bag of candy. Now don't get me wrong - I love candy too. Once I stuck my tongue to the frost on the freezer box of our fridge. Mama came runnin' when she heard me cryin'. Don't quite remember but I think she thought I was spoofin' and she pulled me free leaving a layer of my taste buds on the icebox. It hurt. My tongue swelled up real good. Mama worried over me as she always does. She wanted to know if she could get me anything to make it feel better. I mumbled out a garbled reply, "a BumberFimber" (Butterfinger). Surely one of my favorite candy bars would make my tongue feel better! That story of course went down in family history. I also loved any kind of fruit in a tree. Green apples, persimmons, pawpaws, mulberrys, plums you name it. I once took an apple from a tree and bit into it only to discover there was a wasp on that apple. My tongue swelled up from that misadventure as well. When it comes to pie I have a firm rule. Pudding is for pie and fruit is for cobbler. There is one exception to that rule though - Cherry pie. Cherry pie is delightful if it's made right. I've had many pieces of cherry pie that weren't fit to eat (but I ate them anyway). The crust has to be light, flaky and glazed to perfection. I am particularly fond of cherry pies with a lattice work top crust. I like my cherry pie filling nice and tart. I'm not really fond of the overly sweet cough syrupy kind. Some folks like cherry crumble. Not this guy. It's kind of like eating gunk covered with sand. Have to admit that our friend Shirley recently surprised us with a cherry crumble that was one of the best desserts I ever had. I'm not sure but I think she put those Hot Tamale candies in there. The crumble was more cookie like. It was heavenly. Maybe there's hope for crumble after all. Since I love cherry pie it was only natural to do a cherry pie painting. While I was painting "Cherry A la mode", my memories went back to the last cherry pie I baked myself. I was visiting my Grandma and Grandpa Wood. It was a Sunday afternoon and Grandma had cooked up a wonderful meal. Meat, fried taters and Grandpa's famous homegrown corn. I had made a cherry pie and it had cooled down just enough to cut and serve with some vanilla ice cream. Grandma took time to state how she didn't know how Grandpa and I could possibly have room for pie after just finishing several plates each that were heaped with fried taters'. I grinned and started off singing the song Roly Poly by Bob Wills & the Texas Playboys, while Grandma served up the pie and ice cream. To my amusement Grandpa joined in the singing midway through the first verse.
"Hey Roly Poly eatin' corn and taters hungry every minute of the day
Roly Poly knowin' all the biscuits long as he can chew it it's okay
He can eat an apple pie and never even bat an eye
He likes everything from a soup to hay
Roly Poly daddy's little fatty and he's gonna be a man someday
Roly Poly scrambled eggs for breakfast bread and jelly twenty times a day
Roly Poly eats a hard day dinner it takes lots of strength to run and play
Bowls up weeds and does the chores run both ways to Holday's stores
He wears up that apetite that way
Roly Poly daddy's little fatty but he's gonna be a man someday"
It was the first time I had ever heard Grandpa sing. He held a tune real good. It was hilarious to watch him stuff his mouth with cherry pie, while singing and grinning from ear to ear all at the same time. I'll never forget it. I'm not sure if he was so happy because the pie tasted so good, tickled at the fact that I even knew that song or just letting some of his normal orneriness out, but it was a happy time as were all the times we spent together around Grandma's table eatin' good food and enjoying each other's company. Of course my pie was no match for one of Grandma's blackberry cobblers, but she thought it was a real treat to eat my cherry pie. I'm sure the PC police will be all up in arms about this story - fat shaming song and all. GET OVER IT and by the way "Pass the pie!"


It’s been a while since I have posted a true vegan desert recipe. This is another home run recipe from New York Times (this may be my absolute favorite place for recipes AND news). Here’s the link: Vegan Mexican Chocolate Pie.
As you can see below, the crust was browned to perfection, and the coconut aroma from baking this filled the kitchen with a lovely fragrance that lasted a while. When you buy your coconut oil make sure to buy unrefined rather than refined. Unrefined coconut oil is a bit more expensive, but it is not filtered and retains a beautiful coconut flavor/scent unlike refined. The other main differences between refined and unrefined coconut oil are that refined is cheaper, has a higher smoke point (you can bake or cook with it at a higher temperature), and the filtering may add some harmful particles to the oil. The coconut flavor combines very nicely with the graham crackers to make this simple crust. *most graham crackers contain honey, so be careful to find vegan ones* The crust is slightly on the crumbly side, so make sure to add the almond milk to bind the ingredients. I also tried making the crust by substituting the almond milk with water, which did not work as well. The first cut of the pie might be a fail, but we can always eat the mess.
The filling was more time consuming to make, and it was a little less appetizing so I didn’t include a picture of the ingredients before blending. To allow the pie to set properly use cheesecloth as I did or another method to get as much water out of your tofu as possible. I was wary of throwing the hot water mixture into the plastic food processor, so I let it cool more than the recipe called for. The result might have been better than the recipe itself! There were small chocolate chip pieces left in my filling which were a pleasant change in texture and cut the richness of an entirely smooth pie.
The filling met the crust, and the pie was complete…or almost.
I placed a sheet of plastic wrap over the complete pie and put it in the refrigerator to set overnight. I chose not to decorate the final pie, but after it sets would be the ideal time to do so. As you can see there were some marks on the top from the plastic wrap, and chocolate shavings would have covered that nicely. Maybe even some white icing!
The first cut was not the best because of the loose, crumbly texture of this crust. Yet, the deep flavors in this pie compensated for the lack in decorating. This is definitely a 5 star recipe that any vegan should be happy to enjoy.


I am a huge fan of Vital Proteins! This company offers a wide variety of clean products that range from collagen, gelatin, bone broth and more. What makes their products different than others is the quality of their ingredients and their lack of fillers.
Their Beauty Collagen and Collagen Beauty Greens not only contains probiotics good for your gut but they also contain a special probiotic called Bacillus Coagulans that has been shown to help fight off candida. Vital proteins doesn’t add sugar, stevia, or “flavorings” to these products. Instead it is actually flavored with organic ingredients! Beauty Collagen and Collagen Beauty Greens both contain hyaluronic acid, a highly absorbable nutrient that works in tandem with collagen to enhance your body’s natural beauty, as it was meant to shine. Learn more about their beauty benefits here.
Gelatin & Collagen Peptides
“As important as exercise is to our lives, strenuous and continuous exertion can cause a strain on our bodies, especially in muscles, joints and ligaments. Along with age, repetitive activity can lead to collagen depletion in the body. Consuming collagen can support joint health. “Vital Proteins
The health benefits of gelatin contain a long list of attributes geared towards gut health and digestion. Not only does it help improve the lining of your digestive tract, but it also benefits your hair, nails, skin, joints, and so much more! Gelatin helps improve the lining of the digestive tract thus preventing leaky gut syndrome. The gut lining as one of the body’s most important lines of defense and prevents leakage into the bloodstream, which triggers inflammation.
The Collagen Peptides offer all the same benefits but the differences in products are primarily of culinary use. Gelatin will melt in warm liquids and then will firm up once it cools down. You can mix the gelatin into hot liquids like soups for the added benefits or use it in cold recipes to create a variety of probiotic enhanced jello! I like to mix the Beef Gelatin into my tea daily. It is tasteless and dissolves quickly in the warm water. The collagen peptides can be mixed into either hot or cold liquids but won’t firm up at colder temperatures. That makes it great for smoothies and baked goods. I mix a serving into my protien shakes after each workout to get that extra boost!


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Usual Attendance at Market: Fortnightly
Free range traditional breed meat direct from the producer at affordable prices. We provide pork, lamb and chickens, pates, sausages, and also make gluten-free cakes to order.
Stock: Our pigs are rare breed Saddleback and Oxford Sandy & Black sows, crossed with our Oxford Sandy & Black boar. As well as great tasting traditionally reared pork we also produce pedigree Oxford Sandy & Black breeding stock.
The lambs are bred from our traditional Shropshire ram, Archie.
Welfare: The sows are kept outdoors until a week before they farrow. Then we bring them in so that we can be there while they give birth and keep an extra eye on their new born piglets until they are two weeks old. Then the piglets head outside with their mother where they spend the rest of their life rooting around like they were born to do.
Health: By rearing our pigs outdoors and adjusting their food intake we are able to minimise the excessive fat that can be associated with traditional breeds of pig. Our animals are all free range and fed on locally grown cereals, we mix the rations ourselves so you can be sure there are no growth promoters or antibiotics fed to them.
Quality: Our sausages are made with natural skins, hae no additives or preservatives, and contain at least 80% meat (the really meaty variety are 97% meat and gluten-free)
Value: Our pork is a similar price to intensively farmed pork from supermarket, and the more you buy the bigger the saving.
Contact: Nick & Helen Forsyth, Hodghurst Farm, Lower Wood, Church Stretton, Shropshire, SY6 6LF.
Tel: 01588 680665 or 07813 216447. Email: firstname.lastname@example.org


That’s how many different delicacies we make each day within our six product families – and every one is wickedly, meltingly, gorgeous. A single nibble is enough to convince you that they have been created by people with a passion for providing moments of pure pleasure.
Our secret? We’ve never lost the family bakery ethos. And for years we’ve worked with customers who demand the best of everything. So we start with the very finest ingredients then let people with hundreds’ of years combined baking experience work their magic. We use sophisticated equipment, but skilled people are involved at every stage so we have the flexibility to bake in batches and offer hand finishing. The result is a work of art that few, if any, can match.
Over the years we’ve spoilt our customers rotten with a vast variety of delicious treats. Going forward, we’re concentrating on being the absolute best in just half a dozen yummy, sticky, fruity and totally moreish slices of the market. These are our Super 6.
Tempting Tarts that are sure to give your taste buds a tingle! From salted caramel to lemon, bakewell to chocolate we’ve got at tart that will hit the spot.
From Viennoiserie to Danish you are spoilt for choice – the apple and cinnamon crumble danish, sweet flaky almond croissant and butterscotch pecan crown never fail to delight.
As well as butterscotch and pecan, our signature special, you can treat yourself to a choice of glazed or filled, each brimming with tasty lemon, apple or toffee.
We recreate timeless British classics, from traditional favourites such as apple crumble to cherry lattice pies and tangy lemon topped with light meringue.
From soft and sticky iced buns to aromatic spiced Chelsea buns, fruit buns to Belgian buns, they’re all finger licking good.
All shapes and sizes, with a texture that’s delightfully light and soft, they’re topped with sticky icing or filled with rich and tasty jam for a tempting treat at any time of day.
Although we’re well known for providing scrummy treats to some of the nation’s most highly respected food retailers and coffee shops we’ve recently launched a dedicated foodservice division. The flexibility, versatility and agility of our operation means we can meet the needs of the most demanding foodservice customers and provide them with a premium range of delectable goodies whose yumminess is hard to beat.
If you’d like some fresh ideas call 01380 733100 or email email@example.com


Back in the days of the 10th century, an errant leader would simply have been disembowelled with a rusty fork. Much has changed since then; our methods of resolving political disagreements one example. Our diet is another. When folk like ourselves think back on Scotland’s sometimes squalid, often brutish medieval past, we don’t normally consider what people were eating at the time.
A survey by deals website Groupon suggests that Scots’ favourite meal is an old-fashioned Sunday Roast. However, what we understand as a Roast was only possible from the end of the 16th-century onwards, after potatoes arrived in Europe on Spanish ships sailing from newly-colonised South America.
This, along with the fact that consuming beef and lamb was prohibitively costly for those lacking royal lineage, meant that normal folk were not having roast dinners in Scotland until at least the late Renaissance. So, what did we eat? Below is a guide on how to create a truly classic medieval Scottish set menu for yourself and your family.
In France it is traditional to take a drink – normally alcoholic – before a meal, to stimulate companionship and appetite. In Scotland the obvious choice would be whisky. But we’re talking about the 10th century here, and whisky is another modern staple which was not available when the Scottish nation blossomed into life north of the River Forth as the 9th century Kingdom of Alba. The first written record of whisky (or uisge beatha in Gaelic, meaning ‘water of life’) in Scotland is from 1495, when King James IV ordered Friar John Cor to make 1,500 bottles of the stuff. How dining partners began meals back in the 10th century one can only imagine.
Pottage is a simple soup or stew made from vegetables and occasionally meat scraps. It was popular in medieval times as it only used vegetables native to Scotland, which you could grow outside your house. Pottage is still seen as a satisfying plate of food nowadays, though mainly by vegans.
Gather, or have your offspring gather for you from the vegetable patch: 5 carrots, 5 parsnips, 2 large onions, a turnip, a cabbage and a small basket of broad beans or lentils. In your largest pot, over a fire, fry the onions in a bit of animal fat. Then chop and add each ingredient before submerging everything in fresh water and boiling for 30 minutes – or longer if you want a thicker, stewier outcome. Though salt and pepper will be too expensive for common peasants such as yourself, you might want to add some thyme or fennel – two herb plants native to Britain – for flavour.
Le plat principal
Smoked Fish with Fried Kale and Wild Garlic
Haggis, the delicious, nutritious meat pudding made using the parts of a sheep which lesser cultures discard (and in the case of the USA, ban), did not grace Scottish tables until the 15th century. It’s thought that haggis originated out of necessity. For a long time before, people on the move would take some oats with them in a bag made out of a sheep’s stomach. During the late medieval period people began adding offal to this bag, and before long, realised they could mix the offal with oats and spices to make a delicious gunge which they would then pack into the stomach lining and boil.
The Vikings arrived in the 8th century with murder in their hearts and smoked fish in their bellies. Their Scandinavian appetites jumpstarted the Scottish fishing industry, and communities around the coast dined on the spoils of it. Smoked fish continues to be popular in Scotland to this day.
So. Have your fellow villagers help you prepare a smoking box. You’ll need a robust base where the woodchips will go (apple, cherry or alder wood imparts the best flavour) and a few lengths of wood to go above the fire, from which your fish will hang. You’ll want some more wood or a sack to go over the top of your structure to keep the smoke from drifting away.
The fattier the fish, the more flavour it’s able to absorb from the smoke. So, salmon or sea bass would be ideal. However, haddock would also work. Dry the fish overnight and then tie them in pairs with string. Suspend them from the sticks, cover the contraption, wait 2-3 hours and there you have it.
Put those hours to good use picking some kale and foraging for a bit of wild garlic. Boil the kale up over the fire, then fry it with the wild garlic to make a magnificent accompaniment to the smoked fish.
Although crannachan’s been around for a surprisingly long time, we can’t know for sure if it had been invented by the 10th century. But it may well have. All the ingredients – oats, raspberries, honey and cream – were, to varying degrees, parts of our diet at the time. Oats, of course, were and still are used to make porridge, but it doesn’t take a genius to realise they’re good toasted. Honey has been used as a sweetener in Scotland for far longer than sugar has. Cream was a little rarer; cattle being mostly used for meat rather than to make dairy products. Raspberries, native to Britain, are ready to pick each June; making Crannachan the ideal springtime luxury.
Toast the oats for a minute or so above the fire. Whisk the cream until it’s nice and thick, mix it with the fresh raspberries, throw the oats on top and drizzle on some honey.
Spirits such as whisky or brandy may have been thin on the ground in medieval Scotland, but heather beer was not. According to Williams Brothers of Alloa, the only brewery still producing it commercially, heather beer has been brewed in Scotland since around 4,000 years ago. It’s easy to find the main ingredients in the wild even today: heather, which grows all over Britain; yarrow, commonly found on the roadside; and hops – a little rarer – which sometimes occur naturally as a climbing plant. Mixed with malt, some kind of yeast, maybe a bit of honey, and using the correct equipment, you can in the space of a week or two have your own heather ale, in much the same style as the Vikings will have drank in Scotland over 1000 years ago.


Whip this sauce up to add some more flavor to your favorite fruits.
- 1/2 cup cocoa powder
- 1/2 cup agave nectar
- 1 tablespoon cornstarch
- 1 cup evaporated skim milk
- 1 teaspoon vanilla extract
- 2 teaspoons grated orange zest
- Combine all ingredients in a sauce pan, mixing well.
- Cook over medium heat, stirring continuously.
- Serve as a dip for fruit.
© 2016 Eating Naturally Magazine


When you buy Salumi online through Alma Gourmet, you’re getting real Italian Salumi, straight from Italy. Salumi (a word covering a wide range of salt-cured, air-dried and smoked preparations) is the most common way meat is included in an Italian meal. Most salumi is made from pork in two generic types. The first covers minced meats known as insaccati (encased in protective coverings or sausages), such as salame, cotechino, soppressata, and mortadella. The second covers whole cuts, such as prosciutto (ham), spalla (shoulder), capocollo (neck), pancetta (belly, sometimes smoked as bacon), culatello (an aged filet of rump) and speck (smoked flank). Sources of salumi range beyond pork to beef (for bresaola), goose, goat, boar, chamois, turkey and more. Purchase your Salumi online today and enjoy a true Italian delicacy.
Italian Import Salami


GINSENG ENERGY. GINSENG ENERGIE
Immune system and energy
GMO-free and naturally free from gluten, soy, egg, nuts and lactose. 100% natural flavor and color
Ginseng (Panax Ca Meyer) 1250mg
Siberian ginseng (Eleuthero) 750mg
Ginger powder extract 600mg
Vitamin C (ascorbic acid) 80mg
Vitamin B12 (cyanocobalamin) 250µg
Ingredients: Pure multiple filtered water, sucrose, ginseng extract (Panax ginseng root), Siberian
Ginseng extract (taiga root), ginger powder extract, ascorbic acid, anhydrous caffeine,
Acidity regulator (citric acid), natural flavors, preservatives (potassium sorbate, sodium
Benzoate), sweetener (steviol glycosides, sodium cyclamate, sodium saccharin), cyanocobalamin.
If you have any illness, or are pregnant or breastfeeding, consult your doctor before use. Discontinue use if any adverse reactions occur. Food supplements should not replace a varied diet.
Store in a cool place. Store in the refrigerator after opening.
Use within 2 months of opening.
Keep out of reach of small children.
Recommended intake: 15 ml per day. Shake well before use.


NounCheese (usually uncountable; plural Cheeses)
- (uncountable) A dairy product made from curdled or cultured milk.
- (countable) Any particular variety of cheese.
- (countable) A piece of cheese, especially one moulded into a large round shape during manufacture.
- (uncountable, colloquial) That which is melodramatic, overly emotional, or cliché, i.e. cheesy.
- (uncountable, slang) Money.
- (countable, slang, baseball) A fastball.
- (uncountable, slang) A dangerous mixture of black tar heroin and crushed Tylenol PM tablets. The resulting powder resembles grated cheese and is snorted.
- (vulgar, slang) Smegma.
- To prepare curds for making cheese.
- (slang) To stop; to refrain from.
- (slang) To anger or irritate someone, usually in combination with "off".
- All this waiting around is really cheesing me off.
- (slang) Wealth, fame, excellence, importance.
Adjectives for Cheese
milk; pyramided; vintage; large; ripe; stale; mouse-eaten; rancid; dry.
Verbs for Cheese
coagulate into—; consume—; enclose—in; grate—; import—; introduce—; loaf—; manufacture—; market—; mix—; pack—; process—; refrigerate—; roll—; slice—; spread—; sprinkle with—; toast'—; turn into—; —moulds; —ripens; adverbs achieve with—s; analyze—s; apply—s; compose of—; concentrate—; devise—; employ—; 'evaluate—; extract—; |force by—s; impregnate with—; involve—; mix—; obtain—; precipitate—; prepare—; produce—; resist—; synthesize—; —accomplishes; —acidizes; —acts; —alkalizes; —alters; —attracts; —catalyzes; — combine; —converts; —counteracts; —depends on; —neutralizes; —poisons; —preserves; —reacts; —transforms.
Alentejo, Alise Sainte Reine, American cheese, Amou, Arrigny, Asco, Asio, Augelot, Aurore, Autun, Backstein, Battelmatt, Beaufort, Beaumont, Bel Paese, Bitto, Bleu de Bassilac, Bleu de Salers, Blue Dorset, Boursin, Bra, Brie, Brie de Coulommiers, Brie de Meaux, Brillat-Savarin, Broccio, Cacciocavallo, Caerphilly, Camembert, Canestrato, Cantal, Cardiga, Castelo Branco, Chabichou, Chaingy, Champenois, Chaource, Chaumont, Cheddar, Chevret, Chevrotin, Cierp de Luchon, Cotherstone, Coulommiers, Crema Danica, Danish blue, Dauphin, Decize, Dunlop, Edam, Emmental, Epoisses, Erce, Ervy, Evarglice, Excelsior, Feuille de Dreux, Fontainebleau, Fontina, Fourme de Salers, Friesche Kaas, Gammelost, Gaperon, Gerome, Gloucester, Glux, Gournay, Grana Lombardo, Harze, Herve, Kackavalj, Kasseri, Kaunas, Kefalotir, Kummel, La Bouille, Laguiole, Les Aydes, Les Laumes, Leyden, Liederkranz, Liptauer, Livarot, Mainauer, Manicamp, Manuri, Maroilles, Marolles, Mascherone, Metton, Mizitra, Monceau, Mont-Cenis, Morbier, Muenster, Murols, Nantais, New York cheese, Niolo, Olivet, Oloron, Oxfordshire, Paladru, Parmesan, Paski, Pave de Moyaux, Pelardon de Rioms, Persille de Savoie, Petit Suisse, Petit-Moule, Pommel, Poona, Port-Salut, Promessi, Provature, Provolone, Puant Macere, Ramadoux, Reblochon, Reggiano, Remoudou, Rocamadur, Rokadur, Rollot, Roma, Romadur, Romano, Roquefort, Rouennais, Saint-Florentin, Saint-Marcellin, Saint-Maure, Salame, Sardo, Sassenage, Schabzieger, Septmoncel, Serra da Estrella, Sjenicki, Slipcote, Somborski, Sorbais, Sposi, Steppe, Stilton, Stracchino, Suffolk, Taffel, Tomme, Travnicki, Troyes, Truckles, Vacherin, Velveeta, Vermont cheese, Vic-en-Bigorre, Vize, Volvet, Wensleydale, Wisconsin cheese, aettekees, appetitost, brick cheese, butter, buttermilk, certified milk, clabber, condensed milk, cottage cheese, cream, cream cheese, dairy products, demi-sel, etuve, farmer cheese, fromage blanc, getmesost, ghee, gjetost, goat cheese, gras, grated cheese, half-and-half, heavy cream, jack cheese, kumminost, light cream, margarine, mesost, milk, mozzarella, mysost, nonfat dry milk, oka cheese, oleo, oleomargarine, primost, pultost, raw milk, ricotta, sapsago, skim milk, smaltost, smearcase, sour cream, store cheese, whey, whipping cream, yogurt
From Middle English chese, from Old English ċēse, ċīese (“cheese”), from Proto-Germanic *kāsijaz (“cheese”), from Latin cāseus (“cheese”), from Proto-Indo-European *kwat- (“to ferment, become sour”). Cognate with West Frisian tsiis (“cheese”), Dutch kaas (“cheese”), German Käse (“cheese”). Also related to Old English hwaþerian (“to roar, foam, surge”), Swedish dialect hvå (“foam”), Latvian kūsāt (“to boil”), Old Church Slavonic (kvasŭ, “leaven; sour drink”), Sanskrit (kváthati, “it boils”).
Probably from Persian چيز (čīz, “thing”).
- 15px Cheese on Wikipedia.Wikipedia
- 15px Cheese (recreational drug) on Wikipedia.Wikipedia:Cheese (recreational drug)


Taruna Deepak's Tiramisu Truffles will add a special, romantic, touch to your Women's Day celebrations.
- 16 ladyfinger biscuits, preferably Savoiardi, available online
- 2 tbsp espresso coffee powder
- 1 tbsp water
- 1 tbsp sugar
- 1 tbsp Kahlua liqueur (please see the note below)
- 200 gm mascarpone
- ¼ -1/3 cup unsweetened cocoa powder + extra for rolling
- Place the biscuits inside a ziplock bag and bash them with a rolling pin.
Then using the rolling pin, crush them to powder.
Keep the biscuit crumbs coarse or fine, as desired.
- In a small heavy-bottomed saucepan, mix together the coffee, water, sugar and bring to a boil.
Sieve and cool.
Add the Kahlua to the coffee mixture and set aside.
- In another mixing bowl, using a spatula, gently break the mascarpone and then whisk.
When it begins to turn soft, fold in the coffee mixture followed by the crumbed biscuits.
Fold everything together and cover the bowl with the cling wrap and refrigerate the contents for an hour.
- Take out of the fridge.
Make 15 equal-sized balls from the mixture and roll each ball in the cocoa powder.
Place the truffles in the fridge until you are ready to serve.
Note: If you are unable to get mascarpone use an equal quantity of cream cheese with a dot of milk to have a similar consistency.
Substitute 1 tbsp Kahlua liqueur with ½ tbsp coffee powder, 1 tsp chocolate syrup, 1 tsp sugar and 1 tsp rum.
If you prefer alcohol-free truffles use the same substitution above and use 1 tsp water instead of rum.
To reduce the sugar in the truffles, use stevia powder instead of sugar and opt for 175 gm Marie biscuits instead of ladyfingers.
For an eggless sweet treat replace the ladyfinger biscuits with 175 gm Marie biscuits.
For gluten-free truffles or for salt-free truffles replace the ladyfingers with amaretto almond cookies like Vicenzi Amaretto, available online.
For vegan truffles substitute ladyfingers with Marie biscuits and mascarpone with homemade vegan mascarpone using this [external link] recipe.
Taruna Deepak lives in Mumbai and is the creator of the food blog Easyfoodsmith.


At Metz Culinary Management, we are passionate about creating a satisfying dining experience for every guest. To achieve this goal, we’ve created Live Well, a program that captures the essential elements of a truly great culinary experience.
Live Well combines the freshest available ingredients with our knowledgeable and friendly food service team to create a customizable, quality-based menu in an inviting atmosphere. By appealing to all of our guests’ senses, we make each meal a memorable experience. Our menus reflect our guests’ preferences for high-quality, nutritious foods in a variety of dishes.
All of our menu items:
- easily adapt to local sourcing in order to accommodate regional fare
- include from-scratch recipes for everything from soup to desserts
- offer a stunning variety of culinary options


After an accident left my back injured, my doctor suggested cutting out gluten to reduce inflammation for a month. I have friends who actually have celiac disease and who become VERY sick if they accidentally ingest gluten, and given how easy gluten finds its way into food—even soy sauce—I’m glad my consequences weren’t more severe!
I found new restaurants who do gluten-free REALLY well!
Hyper-focused on ingredients (the three below are excellent choices for vegans as well!)
- Primal Food & Spirits in Durham, was my absolute favorite and IMO the best place for anyone to go avoiding gluten! From fresh
bread all the way to the croutons in their salad, everything is “safe to eat” so you can indulge without a care in the world. I could live off their hot coconut ginger soup alone.
- Living Kitchen resides in the heart of downtown Raleigh. Stepping in you immediately feel chic, clean and modern. Tip: Check out their seasonal items. We tried the pumpkin pizza in the fall and couldn’t get enough!
- Fiction Kitchen can also be found downtown but touts a totally different vibe and menu. The faux chicken biscuit is a must-try.
Although they may not specialize in gluten-free, the following are STRONG participants:
- Irregardless Café finds the perfect mix of cozy and comfort when it comes to their food. You can opt for gluten-free buns and even kick it up to vegan with their tofu Ruben or black bean burger.
- Flying Biscuit has little “GFs” all throughout the menu making it easy to order, without having to ask… “is this gluten-free?”
- MOD pizza: Sort of like a “subway for pizza” you can custom create the pie of your dreams.
I found new items on old menus
- Brixx Pizza was the ONLY place I was able to find who did gluten-free pizza somewhat justice.
- Simply Crepes had some sweet options, including their bananas & crème crepe!
- Jersey Mikes was a life-saver when it came to fast food. There’s really not many drive-thru or quick meal options that I was aware of, so their gluten-free subs were a game-changer.
I paid almost double for less than half the taste
In need of dinner assistance, I ordered delivery gluten-free pizza from Dominos and found it tasted like cardboard. Thinking maybe a local shop might be a better option I was willing to try again and had the SAME result.
Both pizzas were only available in smalls and super pricey. To put this into perspective a hand tossed basic pizza is $9.99 where my small gluten-free paper and sauce totaled out to $8.99 without toppings.
Realizing pizza delivery wasn’t the most cost-effective (or tasty) option, I was off to the grocery store for more sticker shock. Where your normal bag of bagels costs a little under $3.00 the gluten-free ones I found were just under $7.00, basically doubling in price.
I ate a lot of Mexican
I felt BLESSED that tortilla chips and queso, guacamole and tacos were still on my approved plan. Because so many Mexican restaurants use corn chips and tortillas, I was able to freely continue taco Tuesdays and margaritas without skipping a beat.
I didn’t lose any weight
There’s a common misconception that if you go gluten-free you lose weight. Although this may have been true before we had gluten-free alternatives since those with the allergy couldn’t eat much, it’s not the case anymore. Just read above and you’ll see my diet remained just as terrible as before, but twice the price.
I missed real bread & all that came with it
At the end of the day, there’s just so the substitution of the taste of gluten.
Overall, unless you need to cut gluten out for health reasons, I highly recommend against it from my personal experience. However, it’s good to know if you have to, there are some solid options in the Triangle.


It’s hard to believe that our final week of camp has arrived! Last Thursday, the kids took part in a special lesson on nutrition, during which they learned how to identify and distinguish between simple and complex carbohydrates, proteins, and fats. The students had fun matching cardboard cutouts of certain items, like pizza and eggs, to each of these categories. It’s great to watch the kids becoming more and more thoughtful about the food they’re eating.
Author Archives: bamoriarity
Our group at Ujima is always up for trying new recipes—no matter how sophisticated a palate one might think a dish requires! When we made gazpacho the other day we weren’t sure whether the cold soup would be popular with the kids, but they all gave it a try and nearly everyone was a fan. Today we made California rolls–wrapping carrots, crab, avocado, and cucumber in seaweed with sticky rice. Perhaps an even bigger hit than the food itself (which, don’t get me wrong, was very well received as usual) were the chopsticks that we all used. The students left with a pair in tow as a memento of the day and to have on hand for their next sushi meal.
It’s hard to believe we’re halfway through the program! Tomorrow we are off to the Queens County Farm Museum. But today–in addition to making yogurt-dipped fruit kebabs and planting bean seeds–we took some time with the kids to think about our favorite recipes and experiences from the previous week. Some voted for the popcorn/movie day when we watched the kid-friendly documentary What’s On Your Plate about locavorism. Others chimed in that the zucchini muffins, which we made alongside fresh ricotta cheese (served with honey and walnuts atop a baguette), were the highlight for them. Either way, it’s nice to see that the lessons and flavors of camp are making an impression!
We had an exciting and memorable first week of camp! Highlights included assembling handmade journals and making our own salsa: kids learned knife skills and worked in pairs to chop tomatoes, corn, garlic, okra, and cilantro, among other ingredients. This week we’re looking forward to setting up our compost bins (the worms are ready and waiting) and visiting Prospect Park, where we’ll learn about surprising on-site food sources when we take a foraging trip with expert Leda Meredith.


Professional Food Dehydrator for catering & Horeca
Entirely in stainless steel, with 2 separate areas, recipes, and perfect temperature control: this new tabletop dehydrator will really surprise you!
HotmixPRO revolutionizes the dehydration world with a range of 3 appliances with different capacity and extraordinary features able to provide endless possibilities.
Equipped with 1/1 stainless steel Gastronorm trays, HotmixPRO dehydrators transform your recipes in unique and inimitable creations, with strong flavors and surprising textures.
Today, the need to preserve preparations in absence of humidity and at constant temperature is increasingly pressing, as well as the need to dehydrate fresh products for storage and other innovative uses such as powders, skins, crystals and wafers.
DRY, the professional food – dehydrator for catering, is the range of professional dehydrators made of stainless steel rated 304. The following features can be found in every model:
- Horizontal air flow, handled by independent fans for a perfect and uniform aeration of the products
- 10 different air flow speeds
- Chance to set two different temperature and fan speed settings, with independent probes – usable either together or individually
- Degree by degree temperature control
- Temperature range from +24°C to +90°C
- Energy savings thanks to the ability to use just one of the chambers
- Energy savings thanks to the double-layered chamber
- Externally cold
- Chance to operate continuously for up to 150 hours
- 12 pre-stored dehydration programs
- Ability to store customer’s programs
- Easy software updates
Discover the Professional Food – Dehydrator and the full range of HotmixPRO multifunction food processor professional which includes the range of professional dryers. The made in Italy guarantee of food industry accessories designed for food companies and kitchens in Hotels, Hotels and Restaurants.
Discover the recipes
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It takes away stress and allows us to be in control more easily.
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You can do something else and the machine will work correctly and won't spoil any recipe. So it's become very important in our workflow. [...] And you also have less things to wash."


***Attention Friends!!! There has been an overwhelming response for the new Cinnamon Raisin Breakfast Bread. Not all of our stores have it available yet. If you are in need of our bread mix, either email me or call me directly and I’ll send it directly to you for $5.99 per bag with $3.99 flat rate shipping. For case orders, we offer 10% discount with $3.99 shipping. ***Just go to the contact page and email or call me directly*** Thanks so much for your support.
***Very important fact I thought I’d share with you. In the past few years I have discovered the problem with American grown rice. There have been consistently steady arsenic levels in the urine of those who, over time, consume US grown rice..that includes rice flours..even organic rice. If you have children who cannot tolerate gluten, then I’m sure you consume a higher than normal amount of rice flour, which can potentially lead to serious health problems. I’ve included a resource that has investigated this issue.. http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm
I have not fed my family US grown rice for some time, as I exclusively purchase Thai rice or Indian basmati for meals, and I NEVER use rice flour of any type in my gluten free baking. I felt that was critical information that people should know. Our food supply has become so corrupt, so we really need to be careful, especially with our children, as their systems are not fully developed. Thanks for your time!
My name is Dawn. I began my food revolution at a very young age; growing up in an Italian home with grandma living with us, I learned quickly what good, simple food tasted like. As I grew up and graduated high school I began traveling through Europe, learning and tasting foods, and discovering that I really had a love for cooking as a part of my life. I graduated from culinary school over 20 years ago now, and still live by very high standards of what food should and should not be.
I decided to create Nina’s Nibbles after discovering our first child, Nina, had a few serious food allergies, but, only if I could adhere to my core values ~ use only foods that are not adulturated, foods in their purest form, organic fruits and spices, Non GMO foods, and corn free baking powder, soda, and xanthan gum for binding, and nutritious 100% olive oil. Our goal is to avoid the top 8 allergens completely; which are gluten, dairy, eggs, soy, treenuts, peanuts, fish, and shellfish. We require none of these allergens as add-ins for our baking mixes. We only require olive oil, water, and sometimes applesauce to bake fresh, very nutritious baked foods in your home. Our blends contain all of the dry ingredients that you will need; including chocolate chunks, raisins; and that makes them EASY and COST EFFECTIVE.
Our USDA certified bakeshoppe is exclusively Gluten Free. We use no traces of dairy, egg, soy, peanuts, or corn, and are extremely cautious of the facilities our ingredients come from, to ensure no traces of these allergenic foods.
Nina’s Nibbles is a faith based, family run business. We take great pride in helping others, especially our charity that has been linked to Nina’s Nibbles, St. Jude Research Hospital for Children. We have become Partner’s in Hope with St. Jude to assist the hospital with the care of the children and families that are in need when their child has become afflicted with cancer. St. Jude relies exclusively on donations for the daily functions of the hospital, so it’s important for us to help. Thank you for your support.
***A Word from Dawn: Since Nina’s Nibbles has begun business last year, we have exploded with positive response. People are truly thankful and are enjoying the full flavor, the ease of preparation, the value, and the nutrient content of our foods. I run Nina’s Nibbles along with taking care of my 4 children and wonderful husband. I will always keep Nina’s Nibbles in my own “hands,” never turning over to a co-packer. That means that I manage all daily business, including, purchasing, labeling, packing, etc. If you would like to have Nina’s Nibbles foods in a particular store near you, please help me by letting me know which stores, and I will do my very best to make them available. Thanks for your help, Dawn***
My mission is to feed my family the healthiest, safest, most nutritious, and affordable foods possible; and that’s the same mission for Nina’s Nibbles.


Of all the cities/neighbourhoods I've been in the U.S., I've never found the ice cream truck to be as ubiquitous as it is here. Complete with that typical ice cream truck music too. In fact, when I first moved here, I always wondered what that lilting tune was that I'd hear at the same time every day. it's almost Pied-piper-esque. I don't keep ice cream at home- well- I'm incapable of "keeping" ice cream at home because I inhale it all within no time, so I don't keep any. But I think its great to be able to give in to that odd 9:30 pm ice-cream craving and run down the stairs following the chiming sound. I just got myself a yummy chocolate softee that I am thoroughly enjoying as I am typing this.
I was trawling the net to find out what that tune is that the ice cream truck plays and found out that there is not a single ice cream truck tune, in fact there are several. Makes me wonder if I missed the truck in other cities because they played a different tune? But I also don't remember seeing one in other cities..
I don't think I'm going to miss too many things about this neighbourhood- but this I will.


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Korean Food is well balanced healthy food.
Since 2014, KIWA is always excited to introduce you all about Korean food.
MON, TUE, THU, FRI, SAT
12PM TO 9PM
4PM TO 9PM
HOLIDAY SCHEDULE WILL NOTIFY.
Unit#10, 2077 PEMBINA HWY, WINNIPEG, MB, R3T 5J9
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Fresh summertime strawberries are among the most popular, rejuvenating, and nutritious fruits available.
The sweet, slightly tart berries have effective antioxidant material and do not rapidly increase a person's blood sugar level, making them a perfect choice for those who have diabetes, and a safe, delicious addition to any diet. Vegetables and fruits of all types, consisting of strawberries, provide many health advantages. The World Health Company (WHO) suggests that consuming 400 grams (g) of fruit and veggies a day can minimize the danger of heart problem, diabetes, and cancer.
In this article, we take a look at the health benefits of strawberries, their nutritional details, and methods to include them in the diet. Benefits
Strawberries supply a variety of prospective benefits and can support the body's defences versus a range of diseases. There are more than 600 varieties of strawberry.
1. Avoiding heart problem Eating trawberries can assist avoid cardiovascular disease.
Strawberries might have a preventive result against heart problem due to their high polyphenol material. Polyphenols are plant substances that are great for the body.
A 2019 report advises that the anthocyanin in strawberries has links to a lower threat of a kind of heart attack understood as myocardial infarction. The flavonoid quercetin, which is likewise present in strawberries, is a natural anti-inflammatory that appears to decrease the risk of atherosclerosis. The fiber and potassium material in strawberries also support heart health.
In one 2011 study, individuals who consumed 4,069 milligrams (mg) of potassium per day had a lower threat of death from ischemic heart illness when compared to those who consumed about 1,000 mg of potassium daily. A 2016 meta-analysis consisted of studies that had actually evaluated the antioxidants quercetin, kaempferol, and anthocyanin. This meta-analysis took a look at the link in between those antioxidants that existed in strawberries and stroke danger. It found that they reasonably minimized the risk of stroke after the research study authors considered cardiovascular risk aspects.
Nevertheless, the authors advise care over taking the study results too literally, as they took a look at the overll impact of flavonoids rather than the individuals' direct response to dosages.
in strawberries might work against complimentary radicals, according to a 2016 review. The review recommends that this element might prevent tumor growth and reduce inflammation in the body.
While no fruit acts as a direct treatment for cancer, strawberries, and comparable fruits might help in reducing the risk of some individuals developing the disease. Discover out about the different kinds of cancer here. 4. Blood pressure ue to their high potassium content, strawberries may provide advantages for people who have a raised danger of high blood pressure by assisting to balance out the results of sodium in the body. Low potassium consumption is just as important a threat factor for hypertension as high sodium intake.According to the National Health and Nutrition Examination Study (NHANES), fewer than 2% of American grownups meet the day-to-day 4,700-mg recommendation for potassium.
Strawberries are a sweet, filling way to assist people take in more potassium in their diet.
5. Irregularity Eating foods such as strawberries, grapes, watermelon, and cantaloupe that are high in water material and fiber can assist hydrate the body and maintain routine defecation.
Fiber is necessary for reducing irregularity and including bulk to the stool.
Strawberries are a healthful fruit option for people with diabetes. The significant fiber content of the berries likewise helps to manage blood glucose and keep it steady by preventing extreme low and high.
Fiber can improve satiety, assisting people feel fuller for longer after consuming. This can reduce prompts to snack in between meals, which will support glucose management and decrease สุขภาพ the threat of blood glucose spikes. Here, discover out about the different kinds of diabetes.


If you end up feeling tired and with no energy required to get through your day, you must try looking at exactly what you're eating. Good nutrition is so crucial, and the sound advice in this article below might be just what you will need to get started.
Many folks don't get enough protein in their daily diet regardless of how important it is to great health.Lean beef are fantastic sources of nourishment. Pork and poultry are excellent sources.
Eat 600 into 900mg of garlic every day for maximum wellness benefits.Garlic is a natural cure for lowering your resistance and keep you healthy. It's also a natural anti-fungal and anti-bacterial that are valuable to your organs. It is possible to get your everyday garlic or garlic extracts to your everyday meals.
Eating organic can be a good method of increasing the nutritional content of your diet plan. These pure untainted foods would be the ideal path to a natural diet. Take a preference and you'll understand.
Foods with trans fat should be avoided.Trans fat is a really unhealthy thing to consume; it increases your risk of suffering cardiovascular disease. Trans fats makes the total amount of HDL (good cholesterol) in your body reduction and lower cholesterol.
A lot of fast foods and junk foods have a whole lot of salt. If you eat less salt every day, you will notice foods with salt more. Unhealthy foods might begin to taste more salty. You'll discover that you don't need to consume them as frequently.
Those who research nutrition have not been highly milled in their intake of heavily-milled grains. Might it be wise to get this done while buying fiber pills or wheat germ to compensate for the nutrients thrown off in order to restore benefits which you can get from organic whole grain?
Just one medium stalk of this green super food may give you an afternoon's worth of Vitamin K. In addition, it has Vitamin C levels which are around two days. These nutrients can help you build strong bones and it could possibly decrease the risks of receiving cancer. To boost nutrition, steam.
Smoothies make a tasty and yummy to drink. Here's an easy method to pump up the nutritional content of your yummy smoothie even better for you. Add a dab of flax-seed oil or cocoa powder (that contains antioxidants) to the smoothie.These ingredients may both provide you the smoothie.
It's possible to buy ginger as a capsule. Take 1 pill an hour before you depart for the trip,000mg pill until you leave and replicate that about every 3 hours. Ginger can keep nausea and upset stomach generally associated with motion sickness. You might even try ginger tea and ginger candies.
Do not think you could just take a whole lot of relying solely on vitamin supplements to get your diet healthy. Supplements are only supposed to replace meals. It's best to keep your caloric consumption to one daily and concentrate on eating meals that provide you all the nourishment you need read more if at all possible.
Another essential nutrient is a B vitamin vitamin importance is lipoic acid. It is important at the metabolic process of creating energy. It's a necessity for producing important biological compounds and enzyme activity in addition to the creation of additional essential compounds. Meats and whole grains are good sources for lactic acid resources.
Iron is a significant for elderly women. The typical adult female ought to have 18mg of iron daily; nonetheless, however if pregnant, she needs to grow this into 27mg. The baby needs it to develop, and not enough iron may result in anemia and pregnancy issues.
Raw vegetables are a excellent option for you. They can reduce your appetite and make you feel full whilst providing valuable nutrients that your body melts on. They are sometimes just as simple to stow away and prepare as most junk foods. They can even be less cluttered than processed junk food. Raw vegetables are sometimes a good link between your everyday meals.
Be sure to consume meat on your plate at every meal. You will need the protein to build healthy muscles. Try for a minimum of 10 ounces a day.
Eat a wholesome snack before you go to the fitness center. You need something that you're able to digest this meal readily. Vegetables can also be good choice of meals to eat before you work out. Do not eat foods because they don't digest quickly.
Stay away from soda when you're thirsty. Sugar in soda acts as food for bacteria to grow in your teeth.
This makes your breads fitter without consuming the light that they are. You will also be able to earn bread more nutritious by utilizing a lot less sugar and taking half of it out while incorporating applesauce for shortening required with applesauce.
The exercise concentrates on the strength of mind, commitment, and power of mind. These three things are far more about your mind instead of the strength of your bodily strength. It is essential for you to live healthily and keep the mind busy.
Limit the sugar you provide your kids get everyday.
In the United States, however, many Americans lean more toward red meats and poultry rather than seafood.Fish is tasty and seafood are a very low salt and fat alternative to red meat. You may also acquire considerable amounts of Omega-3 from fish. Ensure fish is a regular part of your diet.
Foods like whole-wheat pastas, oatmeal, brown rice, oatmeal, whole grain breads, and also bananas will boost your "feel-good" serotonin levels with no crash. These also help you feel full for lengthy amounts of fiber. Eating junk food can give you feeling awful after. Avoid junk foods and eat in a wholesome way; your own body will appreciate it.
Show them your love with hugs and toast rather than chocolate, instead of meals.
Gradually decrease the amount of salt and sugar content in your meals. You will get used to the shift in flavor and begin to think that bad foods over time. As a result gradually, you won't feel as deprived because it isn't a radical change.
When you choose the appropriate foods, you can enjoy ample energy to get you through each day with ease. Use the proposals you simply read to give yourself the health and vitality you crave.


This is my favorite recipe and if you have a better one, please tell. Not to be a complete snob, I just haven't tasted better.
1 cup unsalted butter (please, if you really want to bake, you must use unsalted)
1 cup white sugar
1 cup brown sugar
Cream well. And I mean well. I use my kitchenaid. If you must beat it by hand, leave the butter out for 15 minutes. Please don't nuke it!
1 tsp vanilla (the real stuff, por favor)
2 eggs (one at a time, at room temperature is ideal. You can warm them up quicker by cracking them open into a bowl first.)
In a separate bowl whisk together:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Gradually add the dry ingredients into the wet, making sure to incorporate well, but not overmixing.
2 1/2 cups quick oats (or 2 1/2 cups rolled oats that have been put through the blender)
1 1/2 cups roasted pecans
1 to 1 1/2 cups dried cranberries
2 cups of chocolate chips (I like a mixture of white, milk, and semi-sweet)
Bake in a preheated 350 degree oven on a silicon lined baking sheet for 10-14 minutes (depending on size of cookies)
Makes about 3 1/2 dozen medium large size cookies.
If I'm feeling mean, I just put raisins in the recipe and use 1/3 cup less of each sugar
This recipe is a twist on the urban legend Mrs. Field's cookie recipe (I paid $100 dollars for it, so I'm sharing it with everyone legend).


Overview of Ocean Drive in Miami Beach
Nestled along the vibrant coastline of Miami Beach, Ocean Drive is a bustling thoroughfare that embodies the quintessential charm and allure of this coastal paradise. As one of the most iconic and sought-after destinations in the world, this enchanting stretch of road offers a captivating blend of sun, sand, and sumptuous seafood.
Ocean Drive is renowned for its stunning Art Deco architecture, vibrant nightlife, and an array of exquisite dining options. Whether you’re a local or a visitor, the allure of this scenic strip is undeniable. With its picturesque views of the Atlantic Ocean and a lively atmosphere that pulses with energy, it’s no wonder that Ocean Drive has become a must-visit destination for those seeking an unforgettable experience.
Surrounded by an abundance of hotels, bars, clubs, and shops, Ocean Drive caters to a diverse range of tastes and interests. From relaxing on the pristine beach to exploring the vibrant nightlife, this vibrant street offers something for everyone. Visitors can indulge in a variety of activities, including shopping for trendy beachwear, admiring captivating art galleries, or simply strolling along the famous Ocean Drive boardwalk.
As the sun sets, the atmosphere on Ocean Drive transforms into a lively symphony of music, laughter, and excitement. The vibrant nightlife scene comes alive, offering an array of clubs and bars where visitors can dance the night away or enjoy a refreshing cocktail while taking in the breathtaking ocean views.
But perhaps one of the most enticing aspects of Ocean Drive is its delectable seafood. With a plethora of renowned seafood restaurants lining the strip, this culinary paradise offers a feast for the senses. From fresh catch-of-the-day delicacies to mouthwatering seafood platters, the options are endless.
In this article, we will delve into the realm of gastronomic delights and explore the best seafood restaurants that Ocean Drive has to offer. Each restaurant boasts its own unique charm, ambiance, and, of course, an impressive array of signature seafood dishes that will leave you craving for more. So, prepare to embark on a culinary journey like no other as we uncover the treasures of Ocean Drive’s seafood scene.
The Best Seafood Restaurants on Ocean Drive
Restaurant 1: [Name]
When it comes to indulging in the finest seafood cuisine in Miami Beach, Ocean Drive is the place to be. With its vibrant atmosphere and stunning ocean views, this iconic street offers a plethora of dining options that will satisfy even the most discerning seafood enthusiasts.
One standout restaurant that consistently delivers an exceptional dining experience is [Name]. Located right on Ocean Drive, this establishment is renowned for its exquisite seafood offerings and impeccable service. With its prime location, diners can enjoy their meal while taking in the breathtaking views of the sparkling Atlantic Ocean.
Upon entering [Name], patrons are greeted by an elegant and contemporary ambiance that perfectly complements the coastal surroundings. The restaurant’s tastefully designed interior creates a welcoming and comfortable atmosphere, allowing guests to fully immerse themselves in the dining experience.
But it’s not just the ambiance that sets [Name] apart; it’s the meticulously crafted seafood dishes that steal the show. From succulent lobster tails to perfectly seared scallops, the menu at [Name] showcases the freshest catch of the day. Each dish is expertly prepared by the talented chefs, who skillfully combine flavors and textures to create culinary masterpieces.
One of the signature seafood dishes that deserves special mention is the Grilled Chilean Sea Bass. This melt-in-your-mouth delicacy is perfectly seasoned and cooked to perfection, resulting in a dish that is both tender and flavorful. Paired with a side of seasonal vegetables and a glass of crisp white wine, this dish is a true gastronomic delight.
But don’t just take our word for it. [Name] has garnered rave reviews from satisfied customers who can’t help but sing its praises. From the attentive and friendly staff to the consistently outstanding food, it’s no wonder that this restaurant has become a favorite among locals and tourists alike. Whether you’re seeking a romantic dinner for two or a memorable dining experience with friends, [Name] is sure to exceed your expectations.
So, if you find yourself strolling along Ocean Drive and craving the finest seafood in Miami Beach, be sure to make a reservation at [Name]. Indulge in the freshest seafood, savor the breathtaking views, and create unforgettable memories at this culinary gem.
Stay tuned for our next recommendation, as we continue our journey to discover the best seafood restaurants on Ocean Drive.
Restaurant 2: [Name]
Located on the vibrant and bustling Ocean Drive in Miami Beach, [Name] is a seafood lover’s paradise. This exquisite restaurant offers a delightful dining experience with its elegant ambiance and exceptional culinary creations.
With a focus on fresh, locally sourced ingredients, [Name] prides itself on serving the finest seafood dishes in Miami Beach. The menu features a wide variety of options, from succulent grilled fish to mouthwatering lobster delicacies. Every dish is expertly prepared by the talented chefs, who combine traditional techniques with innovative flavors to create a truly unforgettable dining experience.
One of the standout signature dishes at [Name] is their Pan-Seared Red Snapper. This perfectly cooked fish is served with a tangy citrus glaze and paired with a bed of seasonal vegetables. The combination of flavors and textures is simply divine, making this dish a must-try for seafood enthusiasts.
Another crowd favorite is the Lobster Linguine, a decadent pasta dish that showcases the rich and buttery flavors of fresh lobster. The lobster meat is tossed with al dente linguine, garlic-infused olive oil, and a touch of chili flakes for a subtle kick. Each bite is a harmonious blend of flavors that will leave you craving more.
Don’t just take our word for it, though. [Name] has received rave reviews from customers who have been captivated by the restaurant’s culinary delights and impeccable service. With an average rating of 4.8 stars on popular review platforms, it’s clear that [Name] has earned a well-deserved reputation for excellence.
One satisfied customer describes their experience at [Name] as “a culinary journey like no other.” They praise the restaurant for its attention to detail, exquisite presentation, and the way each dish is crafted with precision and care. Another reviewer commends the knowledgeable and friendly staff, who go above and beyond to ensure a memorable dining experience.
Whether you’re a seafood aficionado or simply looking to indulge in a remarkable culinary adventure, [Name] on Ocean Drive is a destination that should not be missed. Prepare to be enchanted by the flavors, ambiance, and exceptional service that make this restaurant a true gem along the iconic Ocean Drive in Miami Beach.
Restaurant 3: [Name]
When it comes to experiencing the tantalizing flavors of seafood on Ocean Drive in Miami Beach, [Name] is a restaurant that should not be missed. Nestled in the heart of this vibrant strip, [Name] offers a delightful combination of fresh seafood, exquisite flavors, and a lively ambiance that perfectly captures the essence of the area.
At [Name], diners are treated to a culinary journey through the bountiful waters of the sea. The restaurant prides itself on sourcing the finest ingredients, ensuring that every dish is a masterpiece of taste and presentation. From succulent shrimp to tender lobster, the menu boasts an array of delectable seafood options that will leave even the most discerning palate satisfied.
One of [Name]’s signature seafood dishes is their [dish]. Combining the delicate flavors of [ingredient] with a hint of [flavor], this dish is a true delight for seafood enthusiasts. Whether you prefer it grilled to perfection or sautéed with a medley of fresh vegetables, each bite is a testament to the skill and creativity of the chefs at [Name].
But don’t just take our word for it. Customer reviews and ratings consistently rave about the exceptional dining experience at [Name]. Visitors praise not only the quality of the food but also the attentive service and inviting atmosphere. Whether you’re celebrating a special occasion or simply looking for a memorable meal, [Name] delivers on all fronts.
So, the next time you find yourself strolling along Ocean Drive in Miami Beach, make sure to stop by [Name]. Indulge in the flavors of the sea, savor the vibrant atmosphere, and create lasting memories in this iconic destination.
Tips for Enjoying Seafood on Ocean Drive
When it comes to enjoying the delectable seafood offerings on Ocean Drive in Miami Beach, there are a few tips that can enhance your dining experience. Whether you’re a seafood connoisseur or a first-time visitor, these suggestions will help you make the most of your culinary adventure.
Best Time to Visit
Choosing the right time to visit Ocean Drive can greatly impact your seafood dining experience. The vibrant atmosphere of this iconic street is particularly enchanting during the evening hours when the neon lights illuminate the Art Deco buildings and create a picturesque backdrop. To fully immerse yourself in the lively ambiance, consider planning your visit for dinner or even late-night dining. This way, you can savor your seafood feast while enjoying the buzz of the surrounding area.
As Ocean Drive is a popular destination for both locals and tourists, making reservations in advance is highly recommended. To secure a table at your desired seafood restaurant, it’s advisable to call ahead or use online reservation platforms. By doing so, you can avoid disappointment and ensure that you have a seat at one of the top-notch establishments. Keep in mind that during peak tourist seasons, such as spring break or the winter holidays, reservations may be in high demand, so it’s best to plan ahead.
Exploring the Menu
Once you’ve secured your reservation, it’s time to dive into the menu offerings. Take your time to explore the seafood-centric menus of the various restaurants on Ocean Drive. From fresh ceviche to succulent grilled fish, each establishment has its own unique specialties and flavor profiles. Don’t be afraid to ask the knowledgeable waitstaff for recommendations or suggestions based on your preferences. Whether you’re in the mood for a classic seafood dish or something more adventurous, the menus on Ocean Drive are sure to offer something to tantalize your taste buds.
Dietary Restrictions and Allergies
If you have any dietary restrictions or allergies, it’s important to communicate them to the restaurant staff when making your reservation or upon arrival. This will allow the chefs to accommodate your needs and ensure that your dining experience is both enjoyable and safe. Many seafood restaurants on Ocean Drive are adept at catering to various dietary requirements, offering gluten-free, vegetarian, and vegan options. By informing the staff in advance, you can rest assured that your meal will be prepared to meet your specific dietary needs without compromising on flavor or quality.
With these tips in mind, you’re well-equipped to embark on a seafood adventure along the iconic Ocean Drive in Miami Beach. Whether you choose to indulge in the catch of the day or savor a classic seafood favorite, the restaurants on Ocean Drive are ready to serve you a memorable dining experience. So, gather your appetite, make your reservations, and get ready to savor the best seafood Miami has to offer.
In conclusion, Ocean Drive in Miami Beach is a seafood lover’s paradise. With its stunning ocean views, vibrant atmosphere, and a wide array of world-class restaurants, it offers an unparalleled dining experience. Whether you’re a local or a visitor, exploring the culinary delights of Ocean Drive is a must-do.
From the moment you step onto Ocean Drive, you’ll be captivated by its energy and charm. As you stroll down the iconic street, you’ll pass by a myriad of ocean drive restaurants that boast some of the finest seafood in Miami Beach. Each restaurant has its own unique ambiance and culinary offerings, ensuring there’s something to suit every palate.
During your culinary adventure, be sure to check out Restaurant 1, known for its fresh catch of the day and delectable seafood platters. Indulge in their signature dish, the succulent grilled lobster, which is renowned for its tender meat and rich flavor. With rave reviews and high ratings from customers, you can trust that your dining experience at Restaurant 1 will be nothing short of extraordinary.
For a taste of innovative seafood creations, head over to Restaurant 2. This establishment takes seafood to new heights with their fusion-inspired dishes and creative flavor combinations. Don’t miss their mouthwatering seafood ceviche, a refreshing dish bursting with tangy flavors and featuring the freshest catch of the day. With their impeccable service and top-notch cuisine, it’s no wonder that Restaurant 2 has garnered a loyal following of seafood enthusiasts.
Last but not least, Restaurant 3 is a must-visit for seafood aficionados. This charming eatery specializes in elevated seafood classics with a modern twist. Be sure to try their exquisite seafood risotto, a creamy and indulgent dish that perfectly combines the flavors of the sea. With glowing customer reviews and exceptional ratings, Restaurant 3 is a testament to the culinary excellence found on Ocean Drive.
To make the most of your seafood dining experience on Ocean Drive, here are a few tips to keep in mind. First, consider the best time to visit. While Ocean Drive is buzzing with activity day and night, you may prefer a quieter ambiance during lunchtime or an electric atmosphere during dinner. Next, it’s advisable to make reservations in advance, especially at popular restaurants, to secure your spot and avoid disappointment.
When perusing the menu at your chosen restaurant, take the time to explore the diverse seafood offerings. From succulent grilled fish to buttery lobster tails, there’s a wide selection to satisfy any seafood craving. If you have any dietary restrictions or allergies, don’t hesitate to inform the restaurant staff who will be more than happy to accommodate your needs.
In conclusion, Ocean Drive in Miami Beach is a seafood lover’s haven, offering a plethora of top-notch restaurants and unforgettable culinary experiences. Whether you’re seeking a romantic dinner overlooking the ocean or a casual lunch with friends, Ocean Drive has it all. So, embark on a seafood gastronomic adventure and discover why Ocean Drive is truly the epitome of seafood excellence.


This can’t be true, right?! Carb free bread is something of a mythical creature in the world of food and eating. It’s practically impossible to make or find and even if you do come across a recipe or product low in carbs – it doesn’t hold up in the taste department. If you’re on a low carb, carb free or even a diabetic diet – this is the recipe for you. It will show you step by step how to make a carb-less bread substitute. If you aren’t on a special diet, this recipe should be tried out anyway because taking out some of the bread from your eating habits can actually be quite beneficial. Not to mention, the dish is delicious.
You’ll need: 3 eggs; 1/2 cup of cream cheese; a bit of salt; 1/2 tablespoon of psyllium husks; and 1/2 teaspoon of baking powder. First, separate your eggs by the whites and the yolks in two different bowls. Begin whipping the whites with some salt until they have a stiffer consistency – this should be to the point where the whites will not fall out when moving the bowl around or over.
Mix up the egg yolks and cream cheese so they are combined together very well and then add in the psyllium husk and baking powder as well. The ladder two ingredients are actually optional in this recipe, but does help the bread to have more of a familiar feeling. Fold in the whites into the yolk mixture, making sure to maintain the air that is in the whites.
Place about 6-8 rounds onto a prepared baking tray. Place them in the center of your oven and bake at 300 degrees F for about a half hour, or when they begin having a golden brown color to them. Once they are done, they can be served as is or used as a substitute for any dish that calls for bread.


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- the night before, clean the turkey; wash, dip dry, then season well with pepper and salt (inside and outside). Fill the turkey with the cooked chestnuts, then close the bird and store in a cool place until the next day.
- prepare the BBQ, heat the coal (2 buckets)
- place the hot coals in the BBQ, in a way that the coal is lying in a ring around the rim of the BBQ (not coals in the middle, where the turkey will be placed).
- place a BBQ-pan under the turkey, where the fat will drip into. The fat should not drip into the coal and catch fire.
- open the BBQ every 20 minutes and lather in margarine (molten).
- for each kg turkey you need to allow 45 minutes of cooking (e.g. 6kg turkey = 4.5 hrs)
- season with salt and pepper once he turkey is almost ready cooked.
- serve with the chestnuts, red cabbage and baked potatoes
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Supporting fair trade is something green lifestylers, enthusiasts and beginners hear about often. The Fair Trade logo can be found on food, textiles and any item that meets the proper requirements. It is easy to see how this form of trade can stimulate economies and cultivate community, but it may not be as easy to see how it would also help the environment. Here are just a few ways that supporting fair trade is good for the environment as well as the economy.
Limited Chemical Usage
Over 60% of the items that meet Fair Trade requirements are organically grown. This means that by supporting Fair Trade you are supporting the organic farmers who cultivate the product. As Fair Trade organic production increases which stimulates the land and moves further away from the need of chemicals used for growth and production.
Efficient Land Usage
Organic farms and Fair Trade farms tend to be cultivated on smaller amounts of land. This means that farmers must use the land more efficiently. Intercropping is a common method used on these smaller farms along with livestock production. When livestock and crops are grown together the natural fertilizer produced by the livestock serves to help organic foods grow in a more natural state. Fewer chemical emissions are present because less farm equipment is being used to produce the food and maintain the livestock.
Creation of Sustainable Agriculture
The creation of sustainable agriculture that is created with Fair Trade meets two criteria of the Fair Trade Act. The first is that it shows environmental development but reducing chemicals and toxic emissions that are often found with farm or production equipment. The second criteria, economic development, is also met through Fair Trade. For economically underdeveloped countries the increase of Fair Trade creates jobs through organic production. The jobs created are designed to help farmers which in turn teaches farmers about efficient land usage. This efficient usage creates sustainable crops that allow for continued economic development and food resources to area natives.
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About Del Mesa Wine & Spirits
Since 1974, the crew at our liquor store in San Diego, CA, has always served the finest wine and food at your convenience! Del Mesa Wine & Spirits is more than just a liquor store. We're a destination for good food and uplifting spirits. We serve delicious sandwiches as well as tasty beers, wines, and spirits for your pleasure.
If you're looking for deli food, high-end liquors, fine wines, craft beers, and everything in between, we have the wines and spirits, as well as tasty food, to keep you satisfied.
Additionally, we provide delivery service right to your doorstep! When you're hungry for food or thirsty for a drink, we have all the services that you need at our convenience store.
Some of the Brands We Offer
- Abnormal Wine Company
- Modern Times Beer
- Karl Strauss Brewery
- Mikkeller Brewing San Diego
- Revision Brewing Company
- Fremont Brewing
- Knee Deep Brewing Company
- Brouwerij 3 Fonteinen & Lambik-O-Droom
- Brew Rebellion
- King Harbor Brewing Company
- Fall Brewing Company
- Toppling Goliath Brewing Co.
We stock our shelves with only the best of the best at our convenience store. We never cut corners, and we do our greatest to ensure we always have what you're looking for.
Visit Us Today
Need a drink? Visit our liquor store today or call us at (619) 299-1238
to place an order for delivery or ask about our selection.


The SunRice TV commercials in the ‘80s are legendary.
Twenty years later, many of us can still vividly recall the voice in the ads, the rice sculptures and of course, the name behind it all, SunRice.
SunRice is a major Australian agricultural business, supporting hundreds of rice and grain growers. SunRice is a major global exporter to countries quite literally, all around the world.
SunRice is a major food company producing everything from bags of Arborio rice and rice crackers, to readymade meals. They even own a business that sells olives and capers.
The new SunRice website was designed to showcase this amazing Australian story; to launch the new SunRice brand; to let consumers learn more about some of their favourite food products and ingredients; and of course, to offer plenty of great rice recipes.
The website also supports the growers and the business more generally which is no nigh feat when you consider the breadth of their operations.
And now they have a website to help pull it all together.
User Research and User Testing
Accessibility Level 1
Grower and business services
.NET 4.5/MVC and SQL2012 framework
Develop and implement new online brand
Responsive, touch-friendly design
Dedicated Wiliam project team
Stakeholder management and reporting
Ongoing MVP lifecycle
Ongoing support and maintenance


Tucked away at the end of a long drive behind some rather unassuming fencing just steps from a bevy of busy freeway interchanges sits one of the City of Angels’ most bucolic spots. Known as Los Angeles River Center & Gardens, the site is so clandestine, most Angelinos don’t even realize it’s there. As such, it is often referred to as a “hidden gem” by those fortunate enough to discover it. Comprised of five acres of serene beauty at 570 W. Ave. 26 in Cypress Park, the stunning property had some rather inauspicious beginnings, ironically starting life as a spice plant for Lawry’s Food Inc.
Founded by brothers-in-law Walter Van de Kamp and Lawrence L. Frank, the Lawry’s name has long been synonymous with the L.A. restaurant scene thanks to the company’s famed eponymous Beverly Hills eatery, Lawry’s The Prime Rib, which the duo established in 1938 and is, amazingly, still going strong today! At the time of its inception, the revolutionary steakhouse offered only one main menu item – prime rib served with all the standard fixings, prepared and carved tableside in a spectacle that servers have since dubbed “The Show.”
In conjunction with the eatery’s opening, Lawrence created a unique savory spice blend to bring out the flavor of the prime rib, a recipe he spent three months perfecting in his home kitchen during off-hours. The tasty mixture was a hit with Lawry’s patrons. As explained in a 1986 San Bernardino County Sun article, “The seasoned salt of 17 herbs and spices became the third shaker on each of the restaurant’s tables, but for some reason, it kept disappearing. It seems customers liked his creation so much, they took it home with them. And so Lawry’s Seasoned Salt was born.”
The flavoring proved so popular, plants were soon established to manufacture and distribute it nationwide. Eventually, the company added more items to its portfolio, becoming something of a non-perishable food empire along the way. According to the Sun, by the 1980s, Lawry’s Food Inc. was selling “more than 100 blended seasonings and other related food products, including its seasoned salt and pepper, dry gravy mixes, taco seasoning mix, taco shells and soup and salad dressing mixes.”


- This event has passed.
Deadline – Asian Appetizers Cooking Class
DEADLINE to RSVP for the Asian Appetizers Cooking Class
Join us for a fun hands-on cooking class to learn how to make Asian appetizers
- Malaysian Spring Roll with shredded vegetables, minced pork or chicken and shrimp
- Cheese Rangoon with cream cheese, minced celery and carrots
- Cold “Lian Fen” Noodles Salad with greenbean/Mungbean noodles, shredded chicken & cucumber, and spicy sesame dressing.
There is a minimum of 6 people needed and a limit of 10 persons for this class


Eating better through Elder Care near Manalapan, NJ
One goal that millions of Americans have is to eat better throughout the year. The major hurdle to achieving this goal is that junk foods and processed meals seem to be far more affordable than anything that is healthy. For those who rely on elder care, being overly concerned with their diet might not seem to make sense considering their age, but it can have a dramatic impact on how they feel and other aspects of their health and well-being.
The vast majority of people in this country tend to rely on a lot of salt in their diet. Salt adds flavor, but too much of it can lead to high blood pressure, hypertension, and other health issues. Reducing the amount of salt that one uses, whether to sprinkle over the food right before you eat or during cooking, can actually help them to feel and even look better.
August 29th is More Herbs, Less Salt Day and it reminds us that we don’t really need to use a lot of salt in order to add flavor to a variety of meals.
Examples of substitutions for salt.
If you were to cut out salt from your diet completely, including meal preparation, you would most likely notice immediately. The food would taste bland, dull, and without any real flavor to it. You would likely eat less or not even bother to try eating anything at all for a meal or two.
But there are many spices and herbs that can be used to help enhance the flavor food without relying on salt. Even sea salt can pose certain health risks for individuals who have high blood pressure or hypertension.
If you are preparing an Italian meal, such as spaghetti and meatballs, you’re told to add salt to the water which will help to prevent the pasta from sticking together but will also provide a little bit of flavor. Instead of adding salt, add some vegetable oil to the water to keep the pasta from clinging together. As for flavor, try adding a little basil once you add the sauce and meatballs on top of spaghetti.
Oregano is also another popular spice for Italian dishes, but it can overpower other flavors on the plate. Thyme is a good spice to use when preparing chicken dinners.
No matter what type of meals you prefer to eat, every single one of them can have salt eliminated from the preparation by using various herbs and spices in its place. Experiment. You never know the culinary talents that you may have, even if you rely on elder care.
If you or an aging loved one are considering hiring elderly care services near Manalapan NJ, or the surrounding areas. Please call Independence Home Care today at (609) 642-4085 for more information .


Tollbar Academy was transformed into a French cafe for lunch as Head Chef Adrian Wakefield and his Aspens catering staff produced a mouthwatering selection of gallic dishes to tempt the students' palates.
Complete with comic moustaches, the real aim of the theme day was to introduce students to a wider choice of foods. This French Theme Day will be the first in a number of taster days this term for foods from around the world.
Adrian said: "We served a wide range of dishes from bœuf à la Bourguignonne to poulet coq au vin and there was a real buzz around school. For vegetarians, we had cherry tomato, red onion and goat's cheese tartlet. It is all about getting the students to try something they may not have had the opportunity to try before."
All students, including Tollbar MAT Sixth Form College students, had the chance to take part in the day, with the opportunity to try French foods of their choice.
Tollbar Academy Head Chef Adrian Wakefield gets into the spirit of French Theme Day with students: (Left to right) Caitlin Clark, Megan Clipson, Matthew Bradley and Ruby Trevor.
Tollbar Academy French Theme Day. Year 12 students Mollie Fraser and Ethan Willett are served by chefs (l-r) Shorn Wood, Karen Perkins and Joy Kaveney.


March 28, 2017
11:00 AM – 9:00 PM
1308 Gayton Road
Richmond, VA 23238
Dine and Donate every Tuesday in March where a portion of the proceeds are donated to CKG!
The CKG Foundation will be the beneficiary of Hutch Restaurant’s generosity during the month of March. Every Tuesday in March, we will receive 10% of all food sales, both lunch and dinner! Hutch, located in Gayton Crossing just minutes away from the CKG Foundation, prepares approachable southern favorites using only the freshest ingredients possible, in a casual and comfortable atmosphere. Hutch offers many gluten-free, vegetarian, and family friendly items, as well as lunch and brunch!


A Small History
Enjoying margaritas at Santa Fe has been an Upper West Tradition for over 25 years. We tend to agree with New York Magazine that we have “New York’s best frozen margarita!” Whether you like them on the rocks, straight up or frozen, they’re always crisp and fresh and we add tasty new margaritas and cocktails to our drink menu regularly. Our drinks will get you in the door, and the food will keep you coming back for more! We serve contemporary Southwestern and Mexican cuisine, including our innovative weekly specials by Executive Chef José Gonzalez and the popular Santa Fe favorites that put us on the map in the first place. We use only the freshest ingredients and there is something for everyone on our menu.
Santa Fe is a true neighborhood restaurant; family owned and family run. Our customers feel our warmth and geniality from the moment they walk in the door and our friendly, efficient staff will make sure your night out is ever better. Bring a date or the whole family. We have many repeat customers and we are making new ones all the time. We want our guests to feel like Santa Fe is their home away from home. We have been an upper west side staple for over 25 years and we just keep getting better!
About Our Chef
José Gonzáles has been a well-noted chef for over 17 years. Some of his achievements include being invited to judge talented new pastry chefs at the French Culinary Institute, and participating as a sous chef several times at the James Beard Foundation. José's New York experience encompasses long tenures at The Rocking Horse, Sueños, The Wyndham Hotel, La Guardia, and Los Dados. His titles have included Pastry Chef and Executive Chef.
Chef González describes his food as "authentic contemporary Mexican cuisine." The inspiration for many of his dishes comes from his past. He was raised in Atlixco, Mexico, surrounded by family with a variety of culinary talents. His aunt is a chef and teacher at a renowned culinary school in Mexico. His mother-in-law specialized in pre-hispanic Mexican cuisine. José began his culinary journey at his uncle's bakery in Mexico where he learned the art of pastry.
José brings the richness of his past, and a savory depth to the truly authentic fare he creates for Sante Fe. He has added many new items to our in-house menu, while keeping old favorites fresh and vibrant. José produces a weekly selection of special in-house dishes that should not be missed.


Adani gained a strong presence in the food market after acquiring the Kohinoor rice.
The acquisition would give us exclusive rights over the 'Kohinoor' brand basmati rice which comes with 'ready to cook', 'ready to eat' curries, that fall under the umbrella of the 'Kohinoor' brand in India, the company said in a press release.
Adani looks out for building its presence in the staples segment which will contribute to 11 per cent of its topline.
The Kohinoor brand portfolio will consist of;
'Kohinoor' - for premium Basmati rice;
'Charminar' - for affordable rice and
'Trophy' - for HORECA segment.
"This acquisition is in sync with our business strategy to expand our portfolio in the higher margin branded staples and food products segment. We believe the packaged food category is under-penetrated with significant headroom for growth. The Kohinoor brand has a strong brand recall and will help accelerate our leadership position in the Food FMCG category," CEO and Managing Director of Adani Wilmar said.
Adani Wilmar is expecting this brand to rise and help in consolidating its market share and further leverage the brand for product extension and diversification.
It should also be noted that Adani Wilmar's flagship fortune already has a huge presence in packaged food such as wheat flour, rice, pulses, besan, sugar, soya chunks, and cereal-based products like ready-to-cook Khichdi.


Hot Stone BowlsSizzling rice bowls served in hot stone bowl. Until electric rice cookers came into common use in the 20th century, rice in Japan was cooked in a kamado, a traditional stove heated by wood or charcoal. Because regulating the heat of a wood or charcoal fire is more difficult, a layer of rice at the bottom of the pot would often be slightly harden during cooking, providing extra flavour for the dish.
classic Korean rice bowl in hot stone bowl
grilled chicken rice bowl in hot stone bowl
Spicy soft tofu stew with seafood and vegetables
Spicy beef soup with green onion, mushrooms and sweet potato noodle
Beef Short Ribs11.95
Beef short ribs soup with sweet potato noodle


Established in 2017, Mukha is a coffee port that introduces a whole new concept of what a coffee shop has to offer. We wanted to offer something that all the other coffee places scattered around Kuwait couldn’t; original coffee and a lounge-like experience.
Mukha is a port city on the coast of Yemen; it is known for being one of the most famous and most major market places in the world for high quality coffee. It was known as Arabia’s main coffee-exporting center during the 15th century. People would literally travel from all over the world just so they could try the best coffee around. The place earned its spectacular reputation because the coffee it offered has an authentic original flavor and with that, comes an unforgettable drinking experience. We wanted a name that reflected that and so Mukha was created.


🍽 Ready for a gastronomic adventure like no other? At Crew Pack Wings Meal Subscription Service, we’re thrilled to present our diverse and mouthwatering menu that caters to all palates. Join us as we introduce you to a world of delectable flavors waiting to tantalize your taste buds. From timeless Indian classics to international delights, there’s something to satisfy everyone’s cravings.
🌟 Indian Classics:
- Butter Chicken: Creamy, tomato-based gravy with tender chicken that melts in your mouth.
- Chicken 65: A spicy and tangy South Indian fried chicken dish bursting with flavor.
- Chicken Chettinad: A rich, aromatic curry from the Chettinad region known for its bold spices.
- Chicken Curry: A comforting, homestyle chicken curry with a fragrant spice blend.
- Chicken Makhni: Also known as Butter Chicken, this iconic dish features succulent chicken in a creamy tomato and butter sauce.
- Chicken Tikka Masala: Tender chicken tikka pieces in a luscious, spiced tomato gravy.
- Chicken Vindaloo: A fiery Goan curry with chicken, vinegar, and spices.
- Chilli Chicken: A tantalizing Indo-Chinese fusion dish with crispy chicken and vibrant flavors.
- Kadhai Chicken: A fragrant North Indian curry with tender chicken, bell peppers, and aromatic spices.
🐐 Savory Goat Dishes:
- Goat Curry: Tender goat pieces simmered in a flavorful and aromatic curry sauce.
- Goat Vindaloo: The Goan classic, reinvented with succulent goat meat in a fiery and tangy sauce.
- Karahi Ghost (Goat): A rich and spicy preparation featuring goat meat, tomatoes, and green chilies, cooked in a traditional karahi.
🌍 International Delights:
- Omelet: A classic omelet with your choice of fillings, perfect for a hearty breakfast or brunch.
- Pepper Chicken: A South Indian favorite featuring succulent chicken in a peppery and spicy sauce.
- Pepper Goat: A flavorful and spicy goat dish with a generous dose of black pepper.
At Crew Pack Wings Meal Subscription Service, we’re passionate about creating culinary experiences that leave you craving for more. Our chefs are dedicated to using the finest ingredients and traditional recipes to ensure every dish is a masterpiece. Whether you’re a fan of Indian cuisine or prefer international flavors, our menu offers an array of options to satisfy your cravings.
Explore this world of flavors with us and elevate your dining experience to new heights. With our convenient meal subscription service, you can savor these delectable dishes in the comfort of your own home. Join us on this culinary journey, and let your taste buds rejoice with every bite. 🌮🍛🌯 #CrewPackWings #MealSubscription #InternationalFlavors


- Jacket potato with various fillings
- Selection of mixed sandwiches
- Tomato soup
Mains Menu 1
- Chicken Balti served with rice and naan bread
- Caribbean curry served with peas and rice
- Vegetable curry served with peas and rice
- Jamaican dumplings
Mains Menu 2
- Chicken stew served with seasonal vegetables and dumplings
- Beef stew and vegetables served with crusty bread
- 1/4 IB-1/2IB halal burger served with salad
- Veggie burger served with salad
- Tea break biscuits & donuts etc.
A selection of freshly made rolls and baguettes will be left on site
Tea and coffee making facilities will be left on site for your use.