With a continuance of the most successful series (Nutrition & Food Science at Rome, Italy) and ongoing series (2nd Edition of Nutrition & Food Science at Barcelona, Spain) we are glad to announce the 3rd Edition of Nutrition & Food Science slated to be held during November 09-10, 2020 in Singapore City, Singapore highlighting the theme “Let Food and Nutrition be The Medicine”.
Nutrition Conference 2020 shares an intuition into the existing research and the latest inventions which aims to the potential gathering of all Food Scientists, Sensory analysis, Food Analyst, Flavor Scientists, Nutritionists, Agronomist, Microbiologists, Chemists, Quality Assurance Specialists, and Quality Assurance Managers, Specialists in Food and Beverages, Product Recall Specialists, Product Development Specialists, Quality Control Specialists, Machine Development Specialists, Equipment Handling Specialist etc., This gathering gives an opportunity to network with peers and other scientists who have an expertise in nutrition sciences around the world.
This is one kind of scientific platform with explicit keynote lectures, plenary sessions, and Poster competition, Young Researchers’ Forum (YRF), Workshops, Symposiums and Exhibitions from elite researchers, distinguished scientists and business delegates.
Join us and witness the successful event by participating at Nutrition Conference 2020. Share your profession and trade access to new opportunities from throughout the globe.
Aim & Scope
Nutrition Conference 2020 | Singapore, aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Nutrition & Food Science. It also offers an interdisciplinary platform for researchers, practitioners, professionals and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Nutrition and Food Science.
Who should attend?
Why to Attend?
Enlightening opportunities: Nutrition Conference 2020 has dedicated itself to discovering researchers who specialize in nutrition, food, obesity, lifestyle, and health. This provides the opportunity to interact participants with the Nutritionists, Nutrition Science experts, Food Science Associates, Food Technology Researchers etc.
Interacting with Experts: Nutrition Conference 2020 will provide a platform to network with peers. Most people can help each other uncover ideas and spark inspiration when they get to know each other on a personal level.
Exchange of information: Nutrition Conference 2020 aims to create an opportunity for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards Nutrition and Food Sciences.
Have fun: Singapore is one of the most visited countries in Asia. Being in research or professional should be rewarding and fun.
Benefits of attending
The Food & Nutrition industry in Singapore is developing rapidly, building on the strong logistics sector and strong image of Singapore as a clean city. Multinationals, including the Dutch companies DSM, Unilever and Friesland Campina have office in Singapore. Wageningen University and Research Centre has strong collaborations with the Nanyang Technological University.
While Singapore is known as a food paradise, its burgeoning food manufacturing industry is more of a hidden gem. In 2017, this industry contributed S$4.3 billion or 1.1% to our GDP, and employed more than 48,000 workers.
Nutrition Conference 2020 welcomes everyone to join us for two – day conference to "The Lion City", Singapore in the month of November.
The global nutritional supplements market size was valued at USD 273.9 billion in 2018 and is anticipated to expand at a CAGR of 6.4% over the forecast period. Rising health consciousness and growing consumer interest in active living are some of the major factors driving the market. According to the National Institutes of Health (NIH), in 2019, Americans spend around USD 2.1 billion annually on weight-loss dietary supplements .
Figure 1: Sports nutrition market worldwide from 2018 to 2023
Top Nutrition Associations
Food and Nutrition Companies
Global Dairy Market is segmented on the basis of Product Type (Milk, Cheese, Butter, Dairy Desserts, Yogurt, and Other Product Types), Distribution Channel (Supermarkets/Hypermarkets, Convenience Stores, Specialist Retailers, and Other Distribution Channels), and Geography .
Geographical distribution of dairy market
Middle East & Africa
Lactose-free Dairy Products are expected to drive the Market Growth
In the United States, Europe, and China, more than 5%, 10%, and 90% of the population are intolerant to lactose, respectively. In these markets, lactose-free dairy products are witnessing immense popularity. According to the majority of the population, products with low levels of lactose and sugar are considered to be healthy. There is a significant increase in the number of lactose-free products. Products with less lactose content and lactose-free dairy products, such as yogurt, milk, and cheese, are gaining traction in the market studied. The United States accounts for 29% of all the lactose-free food consumed across the world. The lactose-free dairy category is projected to register a CAGR of 7% .
Figure 2: Lactose-free Dairy Products Market Growth in Canada-2018.
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MADHUMEH NASHTAH IS THE BEST AYURVEDIC MEDICINE FOR SUGAR OR DIABETES.
APATHYA (TO BE AVOIDED) (FOR TAKING AYURVEDIC MEDICINE FOR SUGAR):-
Rice, sugar, potatoes, fruits, roots, chocolates and puddings, dry fruits, refrigerated items, stale food, namkeens from the market, drinking cold water after exercise, unnatural sex, pornography, sleeping during the day, eating foods that do not complement each other (like drinking milk after eating curd and vice versa, eating brinjal or bitter gourd with curd), drinking contaminated water, stopping urine pressure, eating too much at a time, cold drinks, alcohol, butter, papads, too much salt, red chilies, ice cream, non-vegetarian food.
PATHYA (RECOMMENDED FOOD ITEMS)(FOR TAKING AYURVEDIC MEDICINE FOR DIABETES):-
Horse gram flour, soya bean oil (in limited quantity), barley flour, kakdi, cucumber, lemon, ginger, jamun, sehejane ki phali, fenugreek seeds, sprouted wheat or its juice, white gourd, amla, spinach, tomatoes, sprouted green moong daal, gaanth gobhi juice, sugarless cow’s milk, mint, fresh foods, fresh buttermilk, turnips, five-grain flour, morning walks. Roast whole wheat flour in a kadhai till light brown, cool and add soya bean oil. Make chapatti’s with this dough. Eat chapatti which have roughage (choker) included in the dough. Eat Salted sattu. Eat small meals within an interval of 2-3 hours. Small meals, light exercise, pranayams and kriyaas are helpful practices for diabetics.
Useful aasans:- mandukaasan, vajraasan, pawan-muktaasan, halaasan, yoga mudra, dhanuraasan, naukaasan and bhujangaasan are recommended for optimum heath.
Pranaayams:- Anulom vilom, kapaal-bhaati and bhassrika (the last two should be avoided in the monsoon season).
Kriya:- Jal-neti, vanam-kriya, agnii-saar, nauli-kriya etc.
Please take the product under consultation of Vaidya/doctor.


Located on the ground floor overlooking peaceful garden, the cafeteria is a light filled space with white decor and classic detail. Served for breakfast, lunch, and dinner using the freshest ingredients possible, the cafeteria gives a choice of delicious dishes in tune with people busy times. Enjoy a quick meal or stay longer savour superb menus featuring local and international dishes. Alternatively, come for afternoon delight and taste selections of coffee, teas, or juices accompany with mouth-watering home made dessert. The cafeteria will be open soon from 7 AM to 10 PM.


Here's your trivia for the day. One of the reasons so little red meat was eaten in Ancient Greece was that all meat animals had to be ritually dedicated to the Gods before they could be slaughtered. No exceptions!
So if you wanted chicken for dinner, you had to catch your chicken, and then hold the equivalent of a church service before you were allowed to wring its neck and start plucking. This was a pain in the neck for more than just the chicken.
The same rule did not apply to fish. Seafood was just plain easier if you were a Greek.


Vegetables Star in Farmer’s Market Recipes
Fresh veggies and fruits are overflowing at Southern Utah’s Farmer’s markets. Every week I make a trip to my local market in Cedar City to stock up on everything from freshly dug potatoes to artisan cheese. I love buying my food from people I know and whom I believe when they say “we did not spray this corn.” I love visiting with old friends there and getting my apples straight from New Harmony.
The satisfaction I get from shopping at a farmer’s market is priceless. And just when I thought I couldn’t find any more treasures there, I discovered that the Iron County Extension Service, which manages the Cedar City Downtown Farmer’s Market, has a cookbook of farmer’s market recipes. Actually they have three years of recipes on their website. They told Alive! Utah we could borrow some of the recipes for this month’s Southern Utah Taste Feature.
We did a trial run on some of the recipes below. They are delicious and refreshing veggie sides that are easy to make with your own veggie garden goodies or your farmer’s market finds.
Almost every Southern Utah community has a farmer’s market or roadside stand. Pull over, stop and try something new. A few of Southern Utah’s Farmer’s Markets.
Zion’s Canyon Farmer’s Market — Bit and Spur Restaurant at 1212 Zion Park Blvd. in Springdale, Utah at the entrance of Zion National Park. Dates:
Saturdays, 9am – noon, April – October
Cedar City Downtown Market
Ancestor Square Farmer’s Market in St. George
Recipes via Iron County Extension Service
Spinach White Bean Crostini
Yield: 2 ½ cups $3.33 per recipe $0.33 per ¼ cup serving
This recipe can be halved as well.
2 cups spinach, packed, chopped
2 garlic cloves, minced
Juice from ½ lemon
1 can canellini beans, rinsed
1 tablespoon fresh dill
Salt and pepper to taste
1 tablespoon olive oil
Mix all ingredients together in a medium bowl. Serve on sliced baguette.
Nutrition: Spinach is packed full of vitamins and minerals, antioxidants, and other nutrients that may help reduce the risk of cancer. Cannellini beans are a good source of fiber, which can help lower cholesterol.
Chinese- Style Green Beans
Photo note: We traded out half the green beans for zucchini in the photo to show another option.
1 pound fresh green beans
1 teaspoon olive oil
1 teaspoon ginger root, peeled and minced
1 clove garlic, minced
2 tablespoons water
1 tablespoon low-sodium soy sauce
1 teaspoon cornstarch
1⁄2 teaspoon brown sugar
1⁄2 teaspoon dark sesame oil
1⁄4 teaspoon crushed red pepper
Wash beans; trim ends and remove strings. Arrange beans in a vegetable steamer, and place over boiling water. Cover and steam 5 minutes. Drain and plunge into cold water; drain again.
Put olive oil in a large nonstick skillet, and place over medium high heat until hot. Add ginger root and garlic; sauté 30 seconds.
Add beans; sauté 5 minutes. Combine 2 tablespoons water and next 5 ingredients; stir well. Add to beans; cook 30 seconds or until thoroughly heated, stirring constantly.
Summer Cucumber Salad
Yield: 8 cups – recipe adapted from greciankitchen.com
Serving Note: This makes a filling and healthy lunch. Just half your recipe to serve two for lunch
2 cucumbers; peeled/chopped
½ red onion, minced
1‐15 oz. can black beans, rinsed & drained
10 oz. grape tomatoes halved
1 avocado, chopped
2 limes, juiced
TT salt and pepper
¼ cup cilantro, (optional)
Chop all ingredients and place in a bowl. Salt and pepper to taste. Douse in lime juice. Taste, adjust seasoning as necessary.
Roasted Red Potato Salad
5 lbs. red potatoes,
chopped 1 green onion
1 red pepper, diced
1 green onion
¼ lb bacon, cooked and crumbled
½ c. canola oil
1 t thyme
1 t salt
1 t pepper
¼ c apple cider vinegar
¼ c sugar
Preheat oven to 400 °F. Toss potatoes in 1 T olive oil and season with salt and pepper. Roast potatoes until tender and slightly crispy. When cool, toss with red pepper, onion, and bacon in serving bowl. Combine all dressing ingredients in separate bowl. Dress potatoes a little at a time – don’t overdress! Refrigerate until serving.
Skillet Carrots with Onions and Thyme
You can’t go wrong with this recipe. Who doesn’t love carrots, onions, garlic, and thyme? This is a simple cooking technique that can be used with many different vegetables and herbs. Mix it up with broccoli and basil or cabbage and ginger.
1 yellow onion, halved and sliced from root to stem
2 large garlic cloves, thinly sliced
2 lb. carrots, sliced into ¼‐inch‐thick rounds
4 to 5 fresh thyme sprigs
½ tsp. red wine vinegar, or to taste
Warm a large skillet over medium‐high heat. When it’s hot, add a small amount of olive oil, enough to lightly film the bottom of the pan.
Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned.
Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant.
Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them.
Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft, between 10‐20 minutes.
Remove the pan from the heat, and discard the thyme sprigs. Sprinkle the vinegar over the carrots. Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots.
Acorn Squash and Apple Soup
1 medium acorn squash (or same amount of other winter squash)
1 tablespoon olive or canola oil
1 medium onion
1 tart apple (such as granny smith), peeled, cored and chopped
3 cups fat-free, reduced sodium chicken broth
Salt and pepper to taste
3 tablespoons fresh mint leaves, minced (optional)
Milk or additional broth to thin soup (if desired)
Preheat oven to 375°F. Cut acorn squash in half length-wise, remove seeds and place upside-down on a foil lined baking sheet. Bake until the flesh is tender when pierced (45-90 minutes). Remove squash from oven and allow to cool.
Heat oil in a large, heavy pan over medium heat. Add onion and sauté until it is translucent. Add the apple and cook over medium heat for 1 minute. Scrape out squash pulp and combine with apple mixture. Reduce heat to medium low, cover and cook for 5 minutes, stirring often. Add broth to the pan, cover and bring to boil over high heat. Reduce heat to low and simmer for about 30 minutes. In a blender or food processor, puree soup in batches until smooth. Return soup to pan. Reheat slightly if needed. Add milk or additional broth to thin soup as desired. Season to taste with salt and pepper. Garnish with mint (optional) and serve.


Kronenhoff Guest House Facilities
A la Carte Restauarant
Enjoy an excellent meal and the best South African wines in our restaurant.
Our restaurant is open on Monday to Friday from 7h00 to 22h00 and on Saturdays from 18:00 to 22h00. It is unfortunately closed on Sundays, however light platters can be arranged for our guests.
Coffee Shop and Deli
At our coffee shop you can relax and enjoy a delicious cup of:
- FILTER COFFEE * CAPPUCCINO * LATÉ
- AMERICANO * MOCCA * EXPRESSO * FLAT WHITE
As well as an excellent range of teas, hot chocolate and fresh fruit juices.
Make sure you don’t miss out on our freshly baked cake.
Our lovely beach pool and thatched roof pool lounge is the ideal place where you can enjoy the lovely South African sunshine weather.
Well equipped Gym for the use of our guests.


Braised Pork Shoulder with Parmesan Polenta
4 T 16 spice rub*
One 4-pound boneless pork shoulder**
1 fennel bulb, diced
1 onion, diced
Pinch, crushed red pepper
4 cloves garlic, chopped
1 t ground ginger
2 C dry white wine
1/4 C dijon mustard
3 bay leaves
1 bundle thyme
3-4 C chicken stock
1/8-1/4 C flour
1 T unsalted butter
Preheat oven to 375 degrees.
Heat a cast iron pan over high heat. Coat bottom with olive oil. In the meantime, cut the shoulder in half; against the grain. Rub the spices into the shoulder, on all sides. Brown all sides of the pork in the pan (1-2 minutes each side). Set aside.
Remove fat from pan. Add a little more olive oil and cook fennel and onion until aromatic (7-8 minutes). Add a pinch of salt, red pepper, garlic, and ginger and cook another 2-3 minutes. Add white wine and cook down until it's about half (7-9 minutes). Transfer to a stock pot or Dutch oven. Add the bay leaves and thyme and salt and pepper to taste. Fit the pork shoulder in the pan and pour in enough chicken stock to nearly cover the meat.
Put lid on the plan and put in oven for one hour. After an hour, turn pork over and cook another hour with the lid still on. Then remove the lid, turn the pork one more time, and cook for another 45 minutes.
Remove from oven and transfer to cutting board and tent with tin foil. Let rest for 15 minutes.
While the meat is resting, pour some of the liquid from the pot into your cast iron pan. Heat on medium high until it begins to bubble. Add 1/8-1/4 C of flour and 1 T of unsalted butter. Whisk the flour in so there are no lumps and add salt and pepper to taste.
Serve with parmesan polenta on the bottom, the gravy on top, and then the pork on top of that. The pork will be so tender, it falls off so you won't need a knife to serve - or eat - it!
* I make this and keep in my spice cupboard. One recipe lasts five or six uses.
** The butcher at the grocery store can remove the bone for you.
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Ingredients: Beef, Soy Sauce, Chili Power, Ground Cumin, Garlic Power, Onion power, Dried Oregano, Paprika, Cayenne Pepper, Cilantro.
From Our KitchenOne of the more delicious parts of our job is the recipe testing that goes on in our kitchen. The benefit of crafting jerky in small batches is that we can experiment and explore a diversity of flavors from spicy jerky to sweet jerky,Teriyaki jerky to hot jerky. We are always searching for new flavors and we want to bring those special flavors directly to you. Our goal is to offer limited-edition, small batch jerky flavors on a regular basis.


This Dark Chocolate power bark have been a godsend over this Holiday season.
I work in a very high stress, retail job
and during the holiday season I sometimes work 15 hour days.
I was trying to create a quick snack I could eat that would satisfy my cravings for sweets and also give me energy, without spoiling my low carb, no sugar, lifestyle change that I have been pursuing over the last 7 months. I have lost 20 pounds on this lifestyle change.
These power bars are packed full of nuts, chia seeds, papitas, dried fruits and organic dark chocolate.
All the things I love in one bite sized piece.
Believe me it is delicious and a life savor when I needed a pic me up,
not to mention super easy to make.
Things you need
2 Bars of Organic Dark chocolate one 75% one 85%
( Dark chocolate has less sugar and lower carbs than regular chocolate and is super for you.)
1/2 cup Dried fruits *Cranberries, Apricots
1/2 cup Nuts
Pepitas (Pumpkin seeds)
Place your 2 bars of chocolate on a cutting board and chop it up into fine pieces
Place chocolate in a glass bowl
Chop up your dried fruit
Add your nuts
Lay out your fruit combo in a long rectangle
Sprinkle the chia seeds on top of the mixture.
Lay out your cranberries and your pepitas in a rectangle.
Heat the chocolate up in the microwave or over a double boiler.
* Microwave for 25 seconds take out and stir, heat up another 15 seconds take out and stir until all the chocolate is melted.
Do not over heat.
Slowly pour over your nut / berry mixture.
Sprinkle with a few nuts or fruit on top for looks and so you can tell witch bark it is
On some of the bark I sprinkled a little coarse sea salt.
Let your bark cool and get firm on a cold marble or granite slab.
I would not place in the refrigerator.
it cools it to quickly.
Cut apart in to small bite size pieces.
Store in a sealed container.
Eat when you need a boost, or have no time.
Great for a holiday party or to give as a gift too.
Have a beautiful Monday.
Hopefully this week I can post all the fun I have had over the last two weeks,
and also an update on my low card, no sugar lifestyle change that I am on.
Lots of pictures and no time to post.
Life should be getting back to normal with regular posts coming soon.
Here is to a healthy, happy, New Year
with lots of love and light sent to you all.
P.S I have this really pretty sparkly dress that I want to wear on New Years.
I hope I get to go somewhere fun so I can wear it.


A kitten is so cute and cuddly that many people cannot resist the temptation to take one home. This is great, but making sure you have the most nutritious food for a growing kitten is very important.
Enjoy your new kitten!
Kittens are no different than people. They need a food that has all the nutrients required for a balanced diet. You can go with either natural, organic foods or another quality kitten food from your pet store. Also, decide if you would like to use canned or dry food. Dry food is very convenient, staying fresh for long periods of time. Some people prefer the variety of flavors offered in canned foods, feeling canned food is more appealing to the kitten.
The best thing to do is to ask your kitten's breeder, or the pet store personnel what type of food the kitten is used to eating. You don't want to upset the kitten's digestion. Keep feeding the same food, or gradually mix the new food you have chosen with the previous one. It may take a couple of weeks for your kitten to become accustomed to the new formula.
Be sure to read the labels and purchase a food developed for kittens. You want to make sure that meat, poultry, or fish are in the first few ingredients. This will give your kitten the protein and amino acids it needs for proper growth. Feed only the quantity the label suggests. You don't want your new member of the family to become bloated, or overweight.
Kittens eat several small meals per day, rather than once or twice like an adult cat. Ask your vet for a recommended amount and frequency of feeding to keep your kitten healthy.
Most people think a kitten needs to drink milk, but this is not true. Once the kitten is weaned from its mother's milk, it should start to drink water. Cats and kittens are actually lactose intolerant and will become ill if they drink too much milk. They don't need it for a balanced diet, so it is best to avoid milk altogether.
It is also a good idea to check the FDA for a current list of recalled pet foods, especially after the rash of contaminated pet food a few months ago. You can also read the standards the American Feed Controls Officials have established for nutritional pet food. The AAFCO will also be printed on the pet food label if it meets their standards.
Enjoy your new kitten!


In fifth grade, the students were asked how much fast food they had eaten in the past week the survey was not necessarily given the same week as the academic assessment. As a matter of fact, the country where millions of people are under pressure for food, upper and upper-middle classes are becoming obese.
Despite efforts to raise awareness and make Americans smarter consumers, one study found that the amount of caloriesfatand sodium in fast-food meals remains largely unchanged. They might have to fix the streets.
These acids can break down tooth enamel.
Quick-service poke is big in California and has started to move east. This can contribute to high blood pressure which puts you at a greater risk of heart attack and stroke. We are going to take a look at what it would be like if the industry had never started. Chef-driven fast casuals The inspiration of talented, well-trained, and often fine-dining chefs has always been part of the fast-causal restaurant movement.
If food preparation were less stressful, they say, fast food consumption would decrease. More trees would be standing, filling the air with oxygen, because less packaging would be needed.
Children and adolescents who eat fast food at least three times a week are also more likely to develop eczemaaccording to one study.
What I have just described is not real, but might have been without men like Ray Kroc and Dave Thomas. Eating fast food can raise the level of sodium in your bloodstream to unhealthy levels, forcing your body to retain water in an attempt to restore the balance.
In Pakistan young people consume fast food more than older people. According to one study, about 90 percent of adults underestimate how much sodium is in their fast-food meals. Many fast-food restaurants are attempting to clean up their menus, so research their nutrition information and choose the freshest, most natural items you can find.
There is truly something for everyone! The technique of sampling used in this study was non-probability convenience sampling method because it was a feasible alternative, due to the limitation of time, costs, and conveniences in order to find adequate respondents.The impact of food advertising on childhood obesity Introduction The childhood obesity epidemic is a serious public health problem that increases morbidity, mortality, and.
Fast food is becoming apart of so many young teens in america that it is crippling the nation's new generation in the long term effects. The fast food in this country controls the nation’s nutrition, therefore we should encourage these chains to put healthy options on their menus.
fast food, sugary cereals, and other foods high in fat, sugars, or sodium or low in nutrition value and is out of balance with the foods recommended in the dietary. Fast food also lacks many of the minerals and vitamins teens need to grow strong bones, develop muscle, and move into healthy adulthood.
B vitamins, for instance, found in leafy greens, fresh fruits, and whole grains help your body store energy, repair and rebuild cells and keep your digestive system functioning normally.
Jun 27, · Fast food may be convenient and delicious, but it's also over-processed and loaded with sodium, preservatives and lots of fat. Eating fast food more than once or twice per month can lead to physical problems due to weight gain, but it can also affect your mental health.
Fast Foods and their Impact on Health Ashakiran1* & Deepthi R2 1Department of Biochemistry, Research into junk food and fast food restaurants have found that there is a direct relationship between the number of fast food restaurants located within the local area and obesity rates .
According to a survey by the.Download


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Welcome to Cheng Du
We are a small family run business situated within Buckingham town centre.
Slightly hidden away at Meadow Walk and next to Cornwall Walk within a cluster of shops.
We also provide a takeaway service during opening hours.
Our Head Chef originates from China. There he began his career as a Chef at an early age.
Over the years he has explored and sampled dishes from all over the country, Working his way up through the ranks before joining us here at Cheng Du.
Through research and experience he has created exciting fresh tastes to many of the well known dishes.
Our restaurant offers a wide variety of popular Chinese dishes.
As many of you may know, Chinese food in the UK has been adapted for Western taste buds.
We at Cheng Du offer both Westernised dishes as well as a few dishes from our home country such as:
Sea-Spiced Aubergine – A Very popular Szechuan dish, has a misleading name as it doesn’t actually contain fish only has spices normally cooked with fish dishes.
Grandma Tofu- A tofu dish originating many generations back consisting of mainly tofu and minced beef cooked in a spicy, slightly sweet sauce.
Lohan Vegetables – a dish created by Buddhist monks with many types of vegetables suitable for vegetarians.


Do You Often Have Surprise Guests?
Need Tips and Ideas to always be prepared?
Even though I love spending time with family and friends.
There is nothing worse than having friends surprise you and turn up unexpectedly and not having anything to offer them. Whether it be biscuits, snacks, light meals, dinner or cool drinks and refreshments. I myself have experienced this issue from time to time and I must say it is no fun.It also seems that unexpected people arrive a day or two before payday so the pantry is looking empty.
You want to be welcoming and entertaining with guests even with surprise visits.
I have been thinking of what I can do to ensure that the next time visitors suddenly show up I have plenty to offer them.
What Ideas Have I found so Far
- Cold Drinks at the Ready Each shopping day now I grab an extra couple of 2 litre cold drinks, juice or soft drink, ginger beer etc. It is time to start stocking the fridge for Christmas anyway so this takes care of two issues.Luckily we have an extra drinks fridge in the garage so in it goes. At the ready
- Ice How often have you had people turn up and the first think they say is “Have You any Ice?” Oh dear same old issue. Now I keep a big container in the freezer with a good seal and I am filling it up so it is ready at all times.
- Shop Biscuits An easy and quick solution .ready to have with T and Coffee. Again I now keep a large sealing container in the bottom of the pantry with biscuits ready to go. Never again will I be with out. As with the drink I buy a couple of packets of biscuits each shop for the guest container.
- Chips , Pretzels, Nuts Yip as with biscuits ready to go and waiting for visitors.
- Crackers You know you have something nice to offer as long as you have crackers on hand. Oh you also need cheese ( does not have to be fancy ) Keeping a nice pickle, olives etc in stock is not hard to do and pickled cucumber is cheap and yum and works just as well as fresh. You can look around and find easy things that keep well and that you like that you can have on hand to put out with crackers.
- Scones, Home made Baking. This is where the freezer comes in handy. Lots of recipes freeze we. You can also make just the biscuit dough and pull it out of the freezer and pop them in the oven quickly if guests suddenly arrive
- BBQ For those who turn up at dinner time having a big bag of frozen pre-cooked sausages can save the day. Keep a bag of rolls in the freezer and it does take much to put a salad together or cook some veges. Couscous and pasta are very handy to have on hand as well.
- Pizza again having a few pizza bases in the freezer can set you up for some fast food to offer.
Set Your Plan
You may have your own favourite ideas that are suited to freezing or being ready and on hand for those surprise guests. I think the trick is to just be mindful that people could turn up anytime so if you make sure you always have easy food and drinks to offer then you don’t have to worry or feel bad when you see that car load pull into the driveway. That way you can relax and just enjoy spending time with family and friends.Other Tips for Success
- Presentation- Even little to offer will look so much better on a beautiful loud arty serving plate or platter. Crackers. cheese, fruits etc also look amazing when served on wooden boards.
- Keep it simple so you can enjoy the company of your guests.
- Specialize in a special beverage hot or cold so your visitors can enjoy something a little different.
Yay… Organised bring on the next visitor. All ready to go.


There is so much to love about Thai food… the texture of the rice noodles, velvety flow of curry sauce, seductive burn of chile pepper and the snap of fresh green vegetables. In Los Angeles , there are also hundreds of places in which to love this cuisine. It’s hard to believe it was just a few short decades ago that PBS celebrity chef Tommy Tang and Boon & Supa Kuntee turned Thai cuisine’s status from “best kept secret” to a mainstream, crowd-pleasing success. However, some Thai food purists will point out success may have spoiled Thai food, in the sense that many kitchens get too fusion-y or replace traditional fish sauce with sugar.
In a generation where Pad Thai noodles are as familiar as burgers and pizza, it’s also a challenge to transform the experience of going out for Thai food into something fresh, especially when so many people are content to go to their neighborhood noodle place. However, Khwannapa “Katy” Noochla-or (eldest daughter of the Kuntees, one of L.A. ’s oldest Thai restaurant dynasties) is taking that chance with Soi 56, a concept with Bangkok street food as the thematic foundation. It is key to note that while neighboring Thai restaurants sweeten up or water down the food for the presumed American palate, Soi 56’s kitchen does not skimp on the heat and kick of real Thai-town cooking.
The menu, married together with a great location, a surprising microbrew beer list and a great place to catch live music Friday nights makes it a truly adventurous spot.
Though favorite standbys Pad Thai and spring rolls are on the menu (and are worthy representations), they are ingeniously buried in a prolific menu punctuated with skewers, small plates and other surprises. The eggplant and papaya salads start a meal off with layers of flavor and texture, while Fish Cakes and Thai Beef Jerky have a surprising depth of flavor not usually found in appetizers, especially when dunked into the Chile Lime dipping sauce. Not-so-routine curries such as the Pumpkin and Jungle Curries, are more savory than sweet, and are balanced out by generous balls of reddish rice. The curry chicken noodle bowl is decadently rich and big enough for two.
Though beer is always a good fit with Thai food, brews served at Soi 56 have an additional dimension of foodie appeal. Locally produced selections originating from the Fullerton , CA brewery, including the “White Orchard,” “Lemongrass Witt” and “Maple,” are brewed specifically to pair with certain skewers and dishes. Tying together this new take on Thai dining is the industrial and approachable interior design by Christopher Rusay, which plays upon the chef’s clean flavors and Bangkok’s modern street scene.
1556 North Cahuenga Blvd. Hollywood, CA 90068. 323.962.5656 www.soi56.com
8478 Melrose Ave. Hollywood. 323.655.6333.Italian. Although it is mainly known for being owned by Robert DeNiro, the cuisine is noteworthy and reminiscent of traditional Italy. The primarily Tuscan menu includes favorites like flaky monkfish and brick oven pizza. Start with the burrata, which is not on the menu.
8401 Sunset Boulevard, West Hollywood. 323.785.6058 "California Marke". Open, warmly-lit and airy Mid-century-inspired dining space, customizable menu and three-dimensional open concept kitchen coming out to meet restaurant guests and the very Sunset Strip itself. The value for the diner comes in with the “market-to-table” offering that allow guests to create their own feast with the freshest items available on the chef’s table.
8022 W. 3rd St., Los Angeles. 323.653.6359. Mediterranean. A wine and-tapas chic bistro by Suzanne Goin and Caroline Styne (Lucques). Cheeses (daily selection), charcuterie, pâtés, boudins, lamb skewers, along with other French and Mediterranean delicacies. A great opportunity to experiment, with more than 50 wines offered by the bottle, carafe, and glass.
W Hotel, 930 Hilgard Ave., Westwood, 310.443.8211.
French. The W Hotel’s upscale poolside restaurant and bar serving summertime fare for breakfast, lunch and dinner. Sip The Backyard’s signature cucumber martini, then let the perfectly chilled oysters on the half-shell slither down your throat.
8475 Melrose Place. West Hollywood. 323.651.5950.
French. Arguably the best French restaurant in Los Angeles. True to the extravagance of French haute cuisine, this prestigious restaurant does not skimp on indulgent luxuries like first quality truffles and foîe gras. If you are in on an expense account, or feeling flush, we wish you luck getting a reservation at this exclusive eatery.
18945 Santa Monica Bvd. West Hollywood. 310-550-8945.
Californian. Owner/sommelier David Haskell has created a real
gem of a place that packs a lively “scene,” fun small
course dining and a thrilling wine experience into one dazzling
Washington Blvd. Venice 310.448.8884. New American. Both a lively bar scene and a serious foodie dining experience, Beechwood offers the best of both worlds.
Bond Street at the Thompson, 9360 Wilshire Blvd, Beverly Hills. 310.601.2255. Euro-Japanese. Jonathan Morr's third installement (NY/Miami/Beverly Hills) featuring outdoor dining, sushi bar and exclusive second floor lounge with private library alcove.
1445 4th St., Santa Monica. 310.451.1655.
Mexican. Star chefs, Susan Fenigan and Mary Sue Milliken, of ‘Two Hot Tamales’ fame serve up fresh, vibrant Pan-Latino fare. Buffalo Club
1520 Olympic Blvd. 310.450.8600. American. A dimly lit, upscale steakhouse with a swanky clientele. The charming outdoor patio offers a more casual atmosphere and features live music on weekends.
10506 Little Santa Monica Blvd. Century City. 310.470.4992.
Meteigner, prepares delicious dishes at surprisingly reasonable prices. the setting is cozy and the service lovely. The rack of lamb is divine.
624 S La Brea Ave. Los Angeles. 323.938.1447.
This award-winning reliable standby’s menu is the definition of California cuisine. Try the flattened chicken, even if it’s not on the menu, and be sure to request a table near the fountain for weekend brunches.
1600 N. Cahuenga Blvd., Hollywood. 323.461.5001.
American - ensconced within the hopping Hollywood club scene, Citizen Smith attracts its share of scenesters. It doesn’t really get going until around 9 PM and you can grab a real dinner between clubs. The over-the-top design is something out of a hipster fairy-tale, with cowhide covered walls, massive wooden doors, and giant wrought-iron chandeliers. Food is updated American comfort food, like jalapeno mac-and-cheese, and crisp, well-made fried chicken.
Ensley Ave. Century City. 310.552.1080.
Miller, an ex-Campanile baker. It is a cozy home that conjures up the Hamptons on a warm sunny day. Try the rare roast beef sandwich, and follow your lunch with their nostalgic desserts.
Cobras and Matador
7615 Beverly Blvd. 323.932.6178. Spanish. Regardless of its status as a celebrity hangout, owner Steven Arroyo runs his restaurant as an unpretentious little bistro, with well-prepared and very affordable dishes. Buy a bottle of Spanish vino next door and gorge on the great selection of delectable tapas.
8479 Melrose Ave., West Hollywood, 323.782.1178. French. Authentic brasserie opened by the folks at Sona. Chef David Myers serves perfectly executed traditional dishes like coq au vin, French onion soup, escargots, and house-made pâtés and terrines. The breads and pastries come fresh from Michelle Myers’ nearby bakery, Boule. There’s also a wonderful cheeses section, presided over by Maître Fromager, Todd Jasmin, formerly of the Beverly Hills Cheese Shop.
10100 Constellation Blvd., Century City. 310.279.4180. Catering to the new mini-village of talent agencies and movie companies that’s sprung up in Century City, Craft is the west coast branch of Tom Collicchio’s (“Top Chef”) popular New York location. You’ll have to elbow your way through the suits at lunchtime, but expect less shark-infested waters at dinner. Generous portions are served family-style, so everyone at the table can partake of the diverse, sometimes exotic fare that includes sweetbreads, pig’s head, wagyu beef tongue, truffles, and black chicken. Delicious, but be careful if you’re watching your cholesterol..
9500 Wilshire Blvd., Beverly Hills, 310.276.8500. Steakhouse. Brainchild of Spago’s Wolfgang Puck and Lee Hefter, it did not take Cut long to ascend to the position of L.A.’s premier steakhouse. Designed by the Getty Center’s Richard Meier, the food is equally notable, recently winning itself a Michelin star. Be forewarned that one of these spectacular Japanese cuts can set you back three figures.
7000 Hollywood Blvd, Hollywood 323.466.7000.
Steakhouse. Tim and Liza Goodell head to Hollywood with this new chophouse inside the re-designed, historic Roosevelt Hotel. The menu is classic steakhouse cuisine, including seafood. Restaurant reservations guarantee access to the ultra-exclusive Tropicana Bar.
8284 Melrose Avenue. West Hollywood. 323.852.7174.
talian. Famous for its celebrity clientele as well as its famous owners (Ashton Kutcher et al.), this popular Italian sets a theatrical tone with flames behind the bar and black leather tablecloths. The menu has a wide selection of Italian foods and wines.
410 N. Canon Dr. Beverly Hills. 310.828.1585.
talian. L.A. favorite, chef Celestino Drago creates a menu of small dishes so guests can taste a little of everything. Order a carafe of wine with your friends and nibble on an order of giant scallops or fried parmesan.
1099 Westwood Blvd. 310.209.0066. Italian-Chinese.
This is restauranteur Michael Chow's creation, so of course dinner
here is always a winner. Fans of this restaurant love to settle
into the bar after dinner for a nightcap and watch the video monitor
which is connected to an overhead camera which pans the room.
1018 Montana Ave. Santa Monica. 310.393.BEER.
Known for the best hamburgers in town, Father’s Office also boasts a wide selection of small brewery beers on tap.
7213 W Sunset Blvd, LA. 323.850.5350. American. Chef Mario Manabe is wisely not trying to reinvent the wheel with comfort food. The goal is simply to present it in a clean and satisfying, honest light.
101 Wilshire Boulevard, Santa Monica. 310.319.3111. Organic. Everything about Fig boldly announces “fresh,” from the cheerfully retro coral and beige interiors to a gorgeously arranged cheese and charcuterie station manned by the house cheese master to the on-point menu.
11720 Ventura Blvd. 818.762.1833. Californian. A hidden treasure in Studio City. This hotspot has hip Angelenos trekking over the hill for a trendy dining experience. The shrimp skewers are a must.
Ford's Filling Station
Culver Blvd., Culver City. 310.202.1470. American. Ben Ford (Harrison ‘s son), formerly of Chadwick’s, opened a casual bistro-type eatery in the heart of happening Culver City. The hearty menu is a refreshing addition to the Los Angeles dining scene. Specials are written on a blackboard, but ordering from the menu is probably your best bet. Try Ben’s modern twist on an old favorite: fish and chips, or the skirt steak with frites.
The Foundry on Melrose
7465 Melrose Ave., Los Angeles. 323.651.0915. American - A supper club opened by ex-Patina chef Eric Greenspan. The art deco room is dominated by a beautiful hand-carved bar. There’s also a large patio. Modern dishes include rare salmon with beets; and braised short ribs with horseradish-potato purée. The eclectic wine list courtesy of Patina sommelier Chris Meeske, and the cheese plate, ex–Patina cheese expert, Andrew Steiner. Los Angeles.
2181 N. Beverly Glen. 310. 470.2265. French. A classic. Chef Peter Roelant prepares exquisite food in a magical country-French setting.
9411 Culver Blvd, Culver City, 310.839.6800. Mediterranean - Yet another new Culver City hotspot, from Thierry Perez and chef Jason Travi, previously of Bottle Rock next door. The elegant room transports you to Tuscany, while the food ranges from Italy to Spain, France, and beyond. Enjoy fresh fruits de mer you might expect to find in a Parisian brasserie, rabbit tortelli with sage brown butter and artichokes, or for veggies, roasted porcini mushrooms with sautéed white asparagus. There is a separate bar area if you can’t get a reservation in the packed restaurant.
6633 Hollywood Blvd., Hollywood. 323.460.6300.
Japanese. Good-looking clientele and modern design elements such as the plasma screens, and the three-tiered fireplace, Geisha House offers a dynamic atmosphere.
7360 Beverly Blvd. 323.934.4400. New American, with a taste of Mittel-Europe. Satisfying, creative comfort food (wild boar tenderloin with Brussels sprouts and spaetzle) for an upscale crowd. Stylish and lively atmosphere.
458 Beverly Blvd., L.A., 323.935.2977. A charming, intimate little room near the end of the block on Beverly. Unexpected combinations work well for the most part, though, small, nouvelle-cuisine sized portions are a little pricey. The appetizers offer the best way to sample a variety of Quinn and Karen Hatfield’s creative, complex flavors.
113 N. Robertson. 310.274.8303. American. You’re guaranteed to find paparazzi camped outside the trendy eatery’s white picket fence, and inside it, the celebs they wait on. The restaurant is a country cottage nestled in Robertson’s fashion district, serving Cajun-influenced American comfort food. With a charming patio and a cozy interior with fireplace.
1023 Abbot Kinney, Venice. 310.399.5811. American. At 16 years young, Joe’s inVenice is still at the top of its game, thanks to the highly focused work of owner/chef Joe Miller, friendly neighborhood restaurant-style service (but with a marked upscale flair) and surroundings that fit the artsy neighborhood to a “t.”
2424 Pico Blvd. Santa Monica. 310.581.9888. American. Chef Josie le Balch creates an inviting home setting that fits well with comforting dishes like ox-tail ravioli. The mostly Californian wine list pairs well with farm-fresh market specials.
101 Broadway. Santa Monica. 310.434.1511.
Pan-Asian. With the Pacific Ocean across the street, Kai offers a sultry vibe with a sunset view. The décor is tropical, with an open fire pit and two patios. Chef Noby Hamazaki (formerly of Koi) prepares small plates of Pacific rim cuisine, including Kobe beef carpaccio and lobster ceviche.
730 N La Cienega Blvd. 310.659.9449.
Japanese. Lots of names-above-the title clientele and the attendant paparazzi outside. The prix-fixe menu features an extensive selection of traditional Japanese dishes with an inventive, modern flair.
8164 W. Third St. Los Angeles. 323.951.1210.French-Mediterranean. The Little Door, with its European-style patio, romantic candlelight, noisy, but not overwhelming crowd, and reliably tasty menu, lives up to its reputation as one of L.A.’s longest-running hot-spots.
14 N La Cienega Blvd. Beverly Hills. 310.854.0024.Steakhouse. Trendy and sexy dining in a chic ski-lodge style steakhouse, the latest creation from restaurateur Adolfo Suaya (Zen Grill, Dolce, Geisha House) and club promoter Michael Sutton.
945 N. Fairfax Ave. 213.736.5652. Californian. A chic low-lit restaurant bar. If life were a movie, this would be the perfect backdrop to meet someone for a naughty little affair.Info
8474 Melrose Ave. 323.655.6277. Dark, airy, and comfortable, the focal point is the large, central fireplace. There is a patio, and a reasonably sized bar on one side of the room, giving it the cozy, but not overstuffed atmosphere of a mountain lodge.
101 Broadway, Santa Monica. 310.434.1511.Pan-Asian. With the Pacific Ocean across the street, Makai offers a sultry vibe with a perfect sunset view. The tropical setting is also complemented by an open fire pit and two patios. Chef Noby Hamazaki (formerly of Koi) prepares small plates of Pacific rim cuisine, including Kobe beef carpaccio and lobster ceviche.
225 S. Beverly Dr. 310.288.8338. Asian Mediterranean. The open kitchen is almost as large as the blond-wood dining room of this stark little eatery. Makoto Tanaka and crew whip up crispy oyster and pickled beet salads, and wok-sauted sea bass with rapini and mushrooms in a spicy sun-dried tomato sauce, for a well-dressed clientele.
Melrose, LA. 323.653.2874. Mauro Cafe at Fred Segal on Melrose serves delicious homemade food in a setting reminiscent of St Tropez. A hot lunch spot that does not go out of style.
Ventura Blvd. Sherman Oaks. 818.784.2915.
Contemporary. This restaurant is a hidden treasure in Sherman Oaks. Chef Andre Guerrero creates perfectly stacked ahi tuna on top of rice cakes as well as other Asian-influenced delights. It’s worth the trip over the 101.
1104 Wilshire Blvd. Santa Monica. 310.395.0881.
French. A mainstay in the L.A. dining scene, Josiah Citrin’s serious French restaurant was one of only three Los Angeles restaurants rewarded with two coveted Michelin stars. Whether the foîe gras soup or the Maine lobster, these entrées are well-worth the price and the trip.
6541 Hollywood Blvd. Hollywood. 323.465.8600.
Southern. Yearning for some southern comfort? Located in the heart of Hollywood, this “belle” of a restaurant offers authentic southern fare. Located in a historic Victorian cottage swathed in burgundy velvet and floral prints.
3rd. St. Santa Monica. 310.451.0843.
Californian. A place to go to have your taste buds teased by a perfectionist’s nouvelle flavors. Original Hockneys add to the ambiance. The garden is still the best outdoor dining in L.A.
(The) Moroccan Room at Social
6525 W Sunset Blvd, Hollywood 323.462.5222.
International. Restaurateur-extraordinaire Jeffrey Chodorow, gave the Hollywood Athletic Club a major facelift. Rich fabrics and elaborate chandeliers lend the gorgeous Moroccan-themed 20,000 square foot space a sense of occasion. All the amenities, including a screening room and plenty of bar areas.
Musso & Frank Grill
6667 Hollywood Blvd. 323.467.5123. Continental. For those who didn’t have a chance to drop by then, this is the time to go back to 1919. For 70 years this Hollywood landmark has kept tradition in its place, as well as the original menu.
453 N Canon Dr. Beverly Hills. 310.550.5707.
American. This jazzy martini bar is a pleasant after-work retreat. The joint is jumping, and the potato gnocchi is delicious.
W Hotel, 930 Hilgard Ave., Westwood, 310.443.8211.
The W Hotel, long-established as the premier celebrity and hipster hangout in Westwood, now attracts foodies as well, who come in quest of the seasonally evolving farm-to-table dishes, masterfully realized by executive chef, Jack Yoss. Must try the pan-roasted wild king salmon and the succulent braised beef shortribs. www.ninethirtyw.com
3835 Cross Creek Rd. Malibu. 310.317.9140. Japanese. World-class chef, Nobu Matsuhisa’s wildly popular Malibu outpost. Try the rock shrimp and the jalapeño yellowtail sashimi. Nobu’s cuisine is a daily rendez-vous for many a local celebrity.
8338 W. Third St, Beverly Hills. 323.653.3300.
French. Former chef of L’Orangerie, Christophe Emé, and partner, actress Jeri Ryan teamed up to open Ortolan on Third. Named after a small game bird, the menu features french bistro cuisine including delights such as roasted squab with gratin of macaroni and blini sandwich with a scallop and lemon confit. The escargot is a personal favorite. Recently awarded a Michelin star.
6602 Melrose Ave, Los Angeles 323.297.0100. Italian. Adjacent to the pizzeria, the more upscale side of Mozza is perhaps not quite as perfectly executed as the pizzeria, but you can still count on an exceptional meal if you order the right dishes. Be sure to sample something from the mozzarella bar. Nancy Silverton has become the premier connoisseur of the moist, pale globes, perhaps from working extensively with them in the pizzeria. A standout dish is the beef brasato with polenta & horseradish gremolata. Marinated in wine and slow-cooked to melt-in-your-mouth texture, it satisfies with deep, complex flavors. Be sure to reserve a few weeks in advance, unless you don’t mind eating at 5 or 11p.m.
9001 Santa Monica Blvd. Santa Monica. 310.550.8811. Steakhouse. This landmark steakhouse serves perfectly seared meats and succulent Canadian lobster. The sides should not be overlooked—the cottage fries are just as good as the main entrées.
345 N. Maple Dr., Beverly Hills. 310-858-6030. Seafood. Joachim Splichal has opened his first seafood restaurant in the old Maple Drive space. With its sinuous lines and eye-popping orange color palate, expect a fresh atmosphere and fresh seafood dishes graced with the adventurous, sophisticated Splichal signature.
Walt Disney Concert Hall. 141 S. Grand Ave. Downtown LA. 213.972.3331. Californian. Joachim Splichal’s flagship restaurant inside the Disney Concert Hall is a destination worthy of its high expectations, as its newly awarded Michelin star attests. The interior dining room is warmly lit by autumn tones and soft lights. Splichal’s seasonal menu bursts with varied flavors like with soft veal cheeks and chestnut soup with truffled cream. Info
Vicente Blvd., Brentwood. 310.571.3800. Italian. Tucked away in the former Zax space in Brentwood, Pecorino is a refreshing addition to the maze of typical Italian offerings in L.A.. Chef Raffaele Sabatini serves creative Roman dishes that are nostalgic with a twist. Baked onion and wild salmon are crowd favorites.
Penthouse at the Huntley Hotel
1111 2nd St, Santa Monica, CA 90403. (310) 393-8080. International. Emerge from the elevator and find yourself on Cloud 9, thanks to smart white interiors punctuated by chocolate and mocha-hued modern furnishings. The menu is is international in tone, but not quite fusion and comfort food in vibe without being too heavy.
641 N. Highland Ave, Los Angeles 323.297.0101.
Italian. Nancy Silverton, Joseph Bastianich, and Mario Batali’s pizzeria has been packed from the moment it opened. And with good reason. Silverton can be found most days by the wood-burning oven, putting the finishing touches on the latest batch of perfectly crusted pizzas with creative topping combinations that work, like burrata and squash flowers, or coach farm goat cheese, leeks, scallions, and bacon. Start with a savory bruschetta, add a quartino of red, and finish with a rich butterscotch budino, and life is beautiful.
Primitivo Wine Bistro
1025 Abbot Kinney Blvd. Venice. 310.396.5353.
Spanish/Mediterranean. Part of Venice’s trendy Abbott Kinney scene, this tapas and wine bistro whisks you away to the Mediterranean with its charming atmosphere and its mouth-watering small plates. The menu encourages patrons to experiment with both wine and food.
421 Rodeo Drive. Beverly Hills. 310.860.1233. Kosher.The Prime Grill, has something for everyone, because it is the only fashion-forward restaurant around that has been officially certified Kosher by the Rabbinical Council of California.
5955 Melrose Ave., West Hollywood. 323.460.4170.
New American. The combination of experienced management (Bastide), top caliber chef, Michael Cimarusti (Watergrill), and famous location (former flagship Patina space) sets a high standard for the restaurant, and they do deliver, with a cornucopia of fresh seafood dishes, with Japanese and French influences recently recognized with a Michelin star.
923 E. 3rd St, #109. 213.687.7178.Japanese. Camouflaged in an industrial dowtown block, R-23 has been both a neighborhood favorite and a destination for over 15 years. The Frank Gehry-designed chairs of corrugated cardboard are a kick. Service is swift and discreet. Cuisine is a subtle, harmonious blend of the traditional and the innovative. Fish is so fresh you can almost see glistening flecks of sea foam. Standout dishes are succulent Dungeness crab salad, with generous mounds of snowy crab-meat, and a light, tangy, yuzu dressing, and yellowtail sashimi dotted with three different toppings.
6525 W Sunset Blvd, Hollywood 323.462.5222. International. Restauranteur-extraordinaire Jeffrey Chodorow, gave the Hollywood Athletic Club a major facelift. Luxurious fabrics and elaborate chandeliers engulf the 20,000 square foot space, which is full of all the amenities, including a screening room and plenty of bar areas.
401 N La Cienega Blvd. West Hollywood. 310.659.7708. Californian. In a city where beauty often covers a multitude of sins, chef David Myers creates dishes that are both gorgeous and delicious. This sophisticated restaurant is a must for those with adventurous palates. Equally tempting are the stunning desserts created by pastry chef Michelle Myers. Recently awarded a Michelin star.
Spago Beverly Hills
176 N. Canon Dr. 310.385.0880. Californian. Awarded one star in the first ever Michelin guide restaurant ratings for Los Angeles, the legendary Spago lives up to the stellar reputation established by owner Wolfgang Puck, and it serves as a training ground for many up-and-coming chefs. Chef Lee Hefter offers a perfect blend of California-Austrian cuisine with simple perfection. Experience the tasting menu and your life will be changed.
Stone Fire Pizza Co
829 N. La Cienega Blvd. LA. 310.659.8848. Restaurateurs Greg Morris and Jeremy Findel, who have built their reputations through The Spanish Kitchen and The Belmont, have made their third major delve into the foodie/scene-making on La Cienega Blvd. With Stonefire Pizza, the experience is all about what’s warm and what’s hot. The menu lists 28 wafer-thin artisan pizzas that are all melt-in-your-mouth goodness. www.stonefirepizza.com
7661 Melrose Ave. Los Angeles 323.782.8258.
CCalifornian. Owned by New Yorker Chris Heyman and Angeleno chef Govind Armstrong (ex-Chadwick), this swanky spot lives up to the hype. Dishes are inventive and delicious, service unpretentious.
115 S. Fairfax Ave. Los Angeles 323.556.2608.
American. When Peter and Ellen Picataggio decided to execute the ultimate Hollywood makeover—transforming the humble, and past-its-prime Farmer’s Daughter motel opposite the Farmer’s Market, into a unique boutique hotel—the transformation included the creation of the restaurant, Tart. Like the hotel, it embodies L.A. chic and old-Hollywood charm.
8384 W Third St. Los Angeles. 323.782.8384. Italian. Gino Angelini (of Angelini Osteria) has taken over the former Cava space on Third street, in the O Hotel. The décor is understated, allowing the satisfying rustic Italian dishes take center stage. Remarkably fresh ingredients such as burrata and cuttlefish are in goods hands with Chef de Cuisine, Jason Travi (formerly of Opaline).
1640 N. Cahuenga Blvd. Hollywood. 323.464.2065.Japanese. Although the space seems zen-inspired with its stone and light wood décor, this sushi bar and lounge caters to the Cahuenga hipster scene. Traditional Japanese cuisine (ie. Teriyaki chicken and miso cod) as well as some inventive rolls and innovative presentations, including the “tuna burger.” A DJ and a bouncer round out this trendy spot.
218 Rodeo Drive Beverly Hills 310.247.8939. An intimate space that seats no more than 8, hidden in a Beverly Hills mini-mail, Urasawa is not only L.A’.s most expensive restaurant, but one of the most expensive in the country, according to Forbes magazine. But then, this is dining on a higher plane. One of only 3 restaurants in L.A. to receive a coveted Michelin 2 star rating, chef Hiro Urasawa serves only one seating per night and treats you as his personal guest, for an experience that lasts several hours, as he serves you one sublime morsel after another. If you can afford it, or expense it, it is not to be missed.
3115 Pico Blvd. West Los Angeles. 310.829.4313. Italian. A venerable Westside favorite, Valentino’s consistently excellent quality and service account for its longevity and customer loyalty in a notoriously volatile industry. It boasts an extensive wine list, offering usually unobtainable Rothschilds and Latours. Recently awarded a Michelin star.
118 W. 4th Street, Los Angeles 213.626.0662. Pan-Asian - Warung café is a jewel of a downtown spot that represents urban life and fare at its finest. Brought to life by visionary owners Fred Eli and Thomas Gilmore, the clean space, enlivened by gallery pieces, offers food and beverage menus just as cleverly thought-out. The sake page will turn you into an expert by the end of the evening. Generous tapas-sized portions put a fresh spin on the Pan-Asian menu. Spicy Indian Chicken Salad, Ahi Tuna Tataki Salad, and the Papaya and Tofu Salad are all crisp and refreshing. The Black Cod is also a revelation,
thanks to a light curry replacing the heavy, teriyaki-like preparations often applied to this fish. Service is attitude-free, attentive, and passionate when it comes to recommendations..
2454 Wilshire Blvd, Santa Monica, 310.586.1707.
Californian. Recently renovated by a top design team, Wilshire offers a dazzling setting in which to enjoy its organic cuisine. Warm candlelight and soothing mahogany wrap the bar and dining room, which opens onto an expansive garden terrace with a lounge and a separate bar.
Wilson - Culver City
8631 E. Washington Blvd., Culver City 310.287.2093. Mediterranean - Joining fellow celebrity scion chef Ben Ford in the Culver City neighborohood, Michael Wison (son of Beach Boy Brian Wilson) opens a popular restaurant that gets high marks for multi-national dishes like slow roasted pork. The tasting menu is highly recommended.
Multiple locations (Burbank, Pasadena, Downtown L.A. and Long Beach) see website for details. Asian. Think of it as the “Pacific Rim’s greatest hits”—fire-breathing signature sushi rolls, happy sashimi bathed in flavorful Ponzu sauce, Pad Thai with all the fixings, succulent signature Walnut Shrimp, crisp and garlic-y string beans, calamari with air-light batter and a kick, and other wok-prepared treats. www.wokcanocafe.com
445 N Canon Dr, Beverly Hills. 310.385.0640. American. Dinners are not here to be surprised, but delighted by the subtle twists on classic comfort food. In that sense, Wolfgang Zwiener is a true maestro. www.wolfgangssteakhouse.com


Our philosophy is to create straightforward satisfying dishes using high quality ingredients and the freshest sustainably sourced seafood available. Our relationship with our fishmongers is dependent on their commitment to respecting and maintaining sustainable fisheries.
We serve local wine and beer on tap and we have a bottled wine list. The simple handcrafted cocktail list includes a bevy of seafood friendly refreshers.
Our Full Menu is available all day
Happy Hour drink specials everyday
$1.50 Daily Oyster special and Happy Hour drink specials
all day on Wednesday
In addition to our full menu we offer an additional Brunch menu
Saturday & Sunday 11:00 – 3:00.


Send your little ones back to school with something yummy in their lunch boxes! These delicious treats are delivered fresh from our distributor every two weeks. A variety of flavors is available, including classics like oatmeal raisin and chocolate chip or potential new favorites like white chocolate macadamia nut and chocolate chip oatmeal cranberry.
Cosmoda Lunch Bags $15-$30
Our extensive new fall line of Cosmoda insulated, reusable fashion lunch bags has arrived. The new line features the Kathleen collection of insulated lunch pockets, which fit easily into your tote or gym bag. These sophisticated, fashionable and environmentally friendly lunch bags are available in a variety of styles and color patterns.
Flower Feature Bunches of Iris 'Blue Magic", imported from Holland for $7.99


The Philippines’ native malunggay tree is a treasure – almost every part of it can be used for food. Its young pods can be prepared like green beans, its seeds can be roasted like nuts, and its dark-green leaves, rich in Vitamin C, protein, and iron, can be used fresh like spinach or dried as a seasoning.
When SANREM CRSP researchers introduced a new malunggay variety in the Philippines’ Lantapan watershed, it was an instant hit. Farmers were surprised that it grew so well in the region’s acid soil. They clamored for seedlings and cultivation guidelines. The slender trees are so much in demand that they are disappearing from test plots, says Agustin Mercado, a SANREM partner and World Agroforestry Center researcher. “I don’t know whether this is bad or not,” Mercado says, “but people are desperate to get our malunggay.”
The malunggay, Moringa oleifera, is among indigenous trees and vegetables that SANREM researchers Mercado, Flordeliza Faustino, and Liwayway Engle are using to identify varieties that prosper in agro-forestry systems. The scientists are sharing their findings – as well as seeds and seedlings – with local residents. At a village field day, more than 60 people sampled vegetables cooked and raw, commenting on their taste and appearance, as well as the pros and cons of growing them. Included were several native gourds; amaranthus, known locally as kulitis and used like spinach; green leafy roselle; katuray, whose white flowers can be used in salads; and exotic varieties of bell pepper, carrot, and tomato. Field-day participants took home not only plants and seeds but also recipes and leaflets on how to grow and use native varieties.
By reintroducing native foods in a region plagued by poverty and degraded natural resources, researchers hope to teach farmers how to use and conserve plants, improve family nutrition by diversifying the diet, increase incomes, and enhance biodiversity. They also are documenting residents’ knowledge of native plants’ medicinal values.
The vegetable field day was one in a series of workshops by SANREM’s Long-term Research Award project in the Philippines, Indonesia, and Vietnam. The project’s broad objective is to develop economically viable and ecologically sound agro-forestry systems that integrate vegetable crops with trees or trees with vegetable crops – under or beside them, simultaneously or in sequence. The project is also experimenting with low-cost drip irrigation, reduced tillage, pest management, and soil enrichment.
Field-day participants seemed most interested in the native plants that were least familiar to them. Generally, they preferred cooked vegetable dishes rather than salads. Of the 25 vegetables and trees introduced, which would they consider planting? The consensus among farmers was that any new crop would have to meet five criteria: high nutritional value, long shelf life, easy marketability as fresh produce, good taste, and availability of seeds.
The SANREM team, comprising more than 30 scientists, engineers, and other development experts, is working closely with the World Agroforestry Center and World Vegetable Center. Its principal investigator is Manuel Reyes, a biological and agricultural engineer at North Carolina Agricultural and Technical State University in Greensboro.
Reyes puts a positive spin on the malunggay thefts. “We must be having an impact,” he says, “if people are so eager to get the trees.”


Yummy, creamy with an Ube kick! – Jazzy A.
Here in sunny Florida, we always welcome cold treats. What better way to enjoy the heat and humidity through deliciously home-made Pinoy style ice candy. Today, we dip into UBE heaven with our simple, Donyol's style recipe!
Ube is also know as purple yam, which is a kind of root crop that is a popular dessert ingredient in the Philippines. It's getting popular on this side of the world due to its pretty vibrant purple color and vanilla-like flavor.
Easy Ube-Flavored Ice Candy
1 can 13.4 oz Sweet Cow Ube-flavored condensed milk
2 cans 12 oz evap milk
1 can 7.6 oz Nestle cream
2 cups water
dash of salt
Disposable popsicle molds https://www.amazon.com/dp/B07TWL48JK?ref=ppx_pop_mob_ap_share)
Mix all ingredients in a big mixing bowl (with spout preferably).
Use a hand blender or spatula to mix evenly.
Funnel mixture to plastic molds.
Freeze at least 3 hours or overnight.
Makes 16 using 11-inch popsicle molds
You can also substitute the ube-flavored condensed milk with a regular plain version plus a few teaspoons of ube flavoring. Adjust flavoring levels to your preference.
Lastly, please don't forget to share your thoughts or post photos of your own creations at the comments section. Good luck, friends!


Summer in San Francisco. This year, that has meant: lots of fog, grey mornings, cooler temps than anyone can remember in years and a few days of heat towards the end.
A few weekends ago, La Cocina put on the 2nd annual SF Street Food Festival in the Mission. Last year's festival was far more popular than anyone expected and as a result it was packed with people & lots of sold out vendors by the time I decided to stop by on a whim after an afternoon of drinking and saying goodbye to some friends nearby. I heard a lot of complaints from those who participated last year, some in the form of constructive criticism and more often than not, in the form of a big whine. Regardless, I was very much looking forward to checking out the festival this year and also decided to support the cause by volunteering for a shift to help out wherever I was needed.
I arrived early on Saturday morning to find things already buzzing and the closed off streets filled with people. A good indication from the start. My volunteer shift spanned the late morning to early afternoon. I was a greeter at one of the main entrances which meant a lot of people watching and smiles for four hours. By the time my shift ended, I wanted to make my way through the lines and find some good eats!
June 18, 2010
Strawberry season is one of my favorite times of year. The berry choices in northern California are superb. Every farm has different options which feature distinct flavor profiles and all seem to taste best when you sample them right at the market when the sample basket has been in the sunlight for a bit.
May 17, 2010
I started making this spread two spring seasons ago when nearly every stand at every bay area farmer's market was overflowing with these strange (to me) large green bean pods. I don't know if I had ever eaten a fava bean before then and if I had, I didn't know it. I often am in the habit of buying an ingredient (usually at a farmer's market) and then figuring out what to do with it. there is something really fun about this process - like Jeopardy, when you know the answer and have to ask the question. my brain loves things like this. Sadly, I don't remember the origin of this recipe, but I have modified and adapted it many times since then. I give thanks to the food blog universe for getting this into my brain so I can make it from there without any help.
January 28, 2010
I am a huge fan of barbecue - or even what I'll call not-really-barbecue-but-close-enough-for me. For many years I've made a simple pulled pork recipe in the slow cooker with onions and bottled barbecue sauce. It is very easy and flavorful, but I was thinking of expanding a little and making something that was a little more handmade and hands on this past weekend.
I did a search on Food Gawker for pulled pork recipes and found many that were similar to what I wasn't looking for - slow cooker, fix and forget style. Not. for. me. However, then I stumbled on to Kathleen's Gonna Want Seconds blog recipe for Pulled Pork Sandwiches. This was more what I was looking for - dry rubbed pork shoulder roast, braised in the oven and then topped with barbecue sauce.
January 9, 2010
This dish was my own adapted version of a seasonal spring recipe I found in A Year in a Vegetarian Kitchen. I made a few slight changes and added some of my own ideas and came out with a really delicious, simple dish that was full of flavor.


Tasty and simple food made from scratch, that’s our philosophy. At Brasserie X, we serve up dishes you know in a laid back atmosphere.
BRASSERIE X - RIDICULOUSLY DELICIOUS!
Keep calm and omm, nom, nom
Bienvenue à Brasserie X - where food, flavors and fun are in the spotlight. Our menu is an inspiration, from the classic French favorites we all know and love, to the local treats and dishes that taste like a dream. In all our restaurants, you can expect the good old’ Brasserie X signatures - and to top it off, a range of local plates that vary from location to location.
Oh-la-la! C'est magnifique!
We love to have fun and we love to surprise and delight our guests, wherever we are, and bring this along in whatever we do. That’s why our vision is to “make every moment FUN” - in other words, add a twist to our guests experience. Why did the tomato blush? Because it saw the salad dressing. Jokes aside.
In a nutshell, at Brasserie X promise a laid back and informal atmosphere where you can come as you are. Whether you come alone or accompanied by a group of colleagues or friends doesn’t matter. Anybody and everybody are always welcome chez nous. It’s really that simple.


Happy Fall Everyone!
Hours of operation:
Thursday and Friday 6-9 pm
Saturday Noon - 10 pm
Sunday 1- 6 pm
Before you come:
*There are food trucks at the brewery on Saturdays, but there is also a pizza place across the street from the brewery that you can have food delivered from or bring in food from.
*We are kid friendly and pet friendly -- but both are your responsibility to watch, clean up after, and control
*We have outdoor seating and an outdoor stage!


Caribbean rum cake
Rum cake is as nostalgic as it is old school, and just about everyone has a family recipe. This recipe lets you taste and feel the warmth and fun of the Caribbean. Very moist and very rich, this Caribbean rum cake delivers an indulgence and a delectable memory
1 cup chopped walnuts
2 cups and 2 tablespoons softened butter
2 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons lemon zest
3/4 cup dark rum
1/4 cup banana liqueur
1/4 cup coconut rum
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Preheat oven to 350° Fahrenheit. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
Using an electric mixer on medium speed, cream together 1-1/2 cups butter and 1-1/2 cups sugar until fluffy. Add eggs and vanilla and beat until well blended. Add lemon zest. Gradually add 1/2 cup rum and the banana liqueur. Beat well. (Batter will look curdled.)
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add to batter alternately with whipping cream, beating well after each addition.
Pour the batter into the prepared Bundt pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. (Do not remove from pan.)
Meanwhile, melt remaining butter in a medium-sized saucepan over medium-high heat. Stir in the remainder of the sugar and the rum with the coconut rum. Bring to a boil, stirring often. Reduce heat to medium, and cook 8 to 10 minutes or until slightly thickened, stirring often. Remove from heat, and cool 10 minutes.
Using a fork or a skewer, poke holes all over the cake. The more holes the better, as the rum syrup will have more places to hide in the cake, which means that it will soak into the cake more evenly.
Pour rum syrup over the cake very slowly so that the syrup actually seeps into the cake. Allow standing for 45 minutes. Remove from pan and finish cooling on a wire rack.


Welcome to Sushi King ※ Special
We are proud to present " Sushi King" on St. Mary's Rd. as our first location in Winnipeg.
We offer variety of Japanese Cuisine, Sushi, Sashimi, Tempura, Bento Box and
many other sensational style dishes.
Breaking traditional style of Sushi, "King Size" is our policy,
as the name "Sushi King" perfectly describes the quality & style of our food,
Good portion and reasonably priced menu is attracting all generation,
including people who has never tried Sushi before!
Come and experience Sushi King!
Enjoy them at the relaxing, clean, family friendly atmosphere.
We look forward to serving you!
In addition to the restaurant, Sushi King is available for catering and also on-site Sushi Bar services at special
parties and corporate events. Please call us and we will be happy to discuss your next special event


New Customer? Members can order online quickly and easily.
Search using any keywords, you can also search by entering your product you want to put in the tray! eg. éclair or sponge cake
- DMD217 & DMD218: Hinged lidded boxes
- DMD89: 2 Cavity Pie / Paté Tray
Our product range is continually expanding in line with the needs and expectations of our customers.
4 Cavity Cupcake Tray
code: DMD 214
2 Round Cav. Large Hinge Pack
code: DMD 215
2 Cavity Large Tart Hinge Pack
code: DMD 216
Square Salad Box Hinge Pack
code: DMD 217
For more information and to download a copy of our latest BRC Certificate, please click here. Product specification sheets are also available online through the downloads section of each products' page. If there are any other details you require please do not hesitate to get in touch.
DMD 2000 are UK based food packaging manufacturers specialising in the production thermoformed packaging and trays in addition to various other stocked and bespoke thermoformed packaging products.
Considered as leaders in the food packaging manufacturing industry, we pride ourselves in delivering first class products and exceptional service throughout the whole of the UK. We produce all of our products here on site and with over 100 years of combined experience in the bakery trade alone coupled with an extensive product range, DMD 2000 is confident in being able to fulfil all of your packaging requirements.
From bespoke thermoformed packaging and trays to generalised food contact packaging and blister packaging, we have it covered. All of our thermoformed products conform to the British Retail Consortium Institute of Packaging Standards, with DMD 2000 certified as a manufacturer of thermoformed plastic food packaging for food contact.
If you’re looking for a provider of bespoke or universal thermoformed packaging look no further. Contact us today for a first class service and exceptional products.


Crispy Cauliflower with Flap Steak, a set on Flickr.
~ 1 head of cauliflower cut into small pieces
~ 1-2 strips of thick cut bacon cut into small pieces
~ 2 tbsp each of shallots, kalamata olives, sun dried tomatoes, and pine nuts (all chopped fine except nuts)
~ 1-2 Tbsp balsamic vinegar (to preference)
~ 2 Tbsp olive oil
~ Salt, Pepper, Tony Cachere’s (to taste)
Cook the bacon pieces first until golden brown, remove and place on paper towel while reserving two Tbsp of bacon grease. Cook the cauliflower in the reserved bacon grease covered for 5 minutes adding salt, pepper, and Tony Cachere’s to taste. Stir occasionally. Then add the shallots and pine nuts and cook 5 more minutes uncovered. Cauliflower and pine nuts should be golden brown. Finally, add two Tbsp of olive oil, 1-2 Tbsp balsamic vinegar, sun dried tomatoes, and olives. Serve immediately.