Open Mon-Sat 12pm-3pm & 5:30pm-11pm
Food Served 12pm-1:45pm & 5:30pm-8:45pm
Welcome to Hooked!Truro
In the heart of Truro on Tabernacle Street, Hooked! Restaurant and Bar specialise in the best seafood the Cornish waters have to offer! Enjoy the view of your food being prepared in our open plan kitchen and watch as our talented team create superb seafood dishes.
Our food is influenced by the seasons and the very best locally sourced produce available, with influences from around the world and passion from the heart. We also offer a fully stocked bar with carefully selected wines from Wanderlust Wines, seasonal craft cocktails, and a large selection of Cornish ales, ciders and lagers.
Looking for the perfect Cornish gift? Do you know someone who loves beautiful Cornish seafood? Then why not treat a friend or loved one to one of our Hooked! Truro Gift Vouchers! You can purchase these online or from our restaurant, from £10+. A fantastic gift idea for birthdays, anniversaries, Christmas, or any special occasion!
Grab a bite to eat before seeing a show at the Hall For Cornwall Theatre! We're offering 10% OFF food and drink from our main menu on production of a ticket to a performance. We get very busy on pre-theatre evenings, so booking is highly recommended! This offer is available 5:30pm-7pm any evening. T&C's apply.
Tabernacle St, Truro TR1 2EJ
We are situated in the heart of Truro on Tabernacle St. Our fabulous restaurant location in Truro, Cornwall means that we have access to the freshest seafood and local Cornish produce there is! All used throughout our dishes.


Desiree DeMars ∞ “Words & Wax”
Encaustic Exhibit now at the CityMug Cafe
July & August 2012
Welcome to CityMug, CityMac’s organic coffee & tea shop. We have FREE Wifi Internet access, and outdoor seating! Buy a CityMac mug, and your first cup of coffee is on us. Contact us at anytime : firstname.lastname@example.org or call us at 1.828.251.4242. We serve Dynamite Roasting Company coffee and Light of Day Organic Teas. Try our delicious cookies from Sugar Momma’s & pastries from Auntie M’s. We also feature ready to Grill Paninis: Club sandwich, Roast Beef and Caprese as well as Gluten free options such as quiche and brownies.Homefree Bagels, Dream Cream and Bagel sandwiches are local favorites.
CityMug Cafe’ is located in Biltmore Village. Built in the late 1890′s as a classic planned community at the entrance to Vanderbilt’s Biltmore Estate in Asheville, North Carolina. Historic Biltmore Village today is truly one of the South’s most unique touring and shopping environments. Visit CityMug and enjoy our cafe and to discover the range of unique independent, locally-owned retailers, and fine restaurants. Enjoy quaint tree-lined streets, brick sidewalks, open air dining, original historic houses from the 1900′s, all combined with amazing collections of one-of-a-kind merchandise.


This Week in NYC Reviews - December 9, 2005
Each Friday, A Guy In New York publishes "This Week in NYC Reviews (TWIR)," with quick links to New York City restaurant reviews and mentions from the previous seven days in blogs, magazines, and newspapers.
For a roundup of DC restaurant reviews from DC food bloggers and media, see This Week in DC Reviews at Hobnob Blog ...
- Snack can't review Barça 18 (previous reviews: David Rosen (TWIR, November 18, 2005), Frank Bruni (TWIR, November 4, 2005)) ... the "niggling voice of ethics will not be quieted until I say I have no idea if it’s a good value for the money because I never saw a menu and I never paid." ... but "when asked, I have no problem recommending* restaurants." ... the asterisk: "I direct your attention to the email me link up there on the right" ...
- Irene Sax writes that at DuMont Burger, "burgers are the stars of their new publike space" ... but her "favorite sandwich in this temple of red meat was the fried fish, a crunchy filet of skate on a roll slathered with tartar sauce" ... 314 Bedford Avenue, at South First Street, Brooklyn, 718-384-6127 [Citysearch]
- A Hamburger Today asks why Joe's Best Burger "was able to hide away quietly in The Bronx and didn't blow up like it did until it opened a Flushing location?" ... "The burgers here are, unsurprisingly, fast-food style, with thin patties à la McDonald's. Unlike McDonald's, however, these burgers actually kick ass." ... 39-11 Main Street, corner of Roosevelt Avenue, Queens ... and also likes the "pub-style burger" at DuMont Burger, "a spin-off of the well-regarded DuMont on Union Street in the Brooklyn neighborhood of Williamsburg" ... "the regular burger is thick, too thick for my taste, especially with toppings added—I don't have a snake's hinged jaw. But it was good—plenty juicy with just the right hint of char from the grill." ... "the onion rings (always a bonus in my book when a burger joint offers them) were absolutely perfect" ... both Irene Sax and AHT found their burgers at DuMont just a bit undercooked ...
- Josh Ozersky is writing a "new, as yet-unnamed book project, a history of the hamburger being written for Yale University Press." ... "I do love the hamburger. The overlap of meat-appreciation and cultural history is the very heart of my comfort zone, a sweet spot right in my wheelhouse. My soul may have shriveled, and my capacity to exceed shrunk to the size of a dime, but within those limits, I feel like a giant!" ...
- Pascale Le Draoulec gave 0 stars to Bobby Van's Steakhouse ... "Dining in the inner sanctum of a genuine bank vault at the newest Bobby Van's Steakhouse, you might imagine yourself a thief in a heist movie. Only you're the one being robbed." ... "clay-colored crab cakes were void of both flavor and muscle tone." ... "Forty-three dollars for two bulky, bland lamb chops served with a side of mint gelée with all the flair of a green Jell-O shot? Moribund mashed potatoes will set you back an additional $10" ... "the meat itself had more cholesterol than charisma. It looked like meat. Smelled like meat. Cut like meat. But it never delivered that primal satisfaction you want from red meat." ... 25 Broad Street, at Exchange Place, 212-344-8463 [MenuPages | Gayot | Citysearch]
- A Year In Food has "yet to have a bad experience at" Sripraphai ... "the fried watercress salad, one of my desert island picks. Every time, it astounds me with its abundance of textures and flavors" ... "The winner of the night though may have been the fried fish, which all of us kept helplessly returning to. The fish itself was fresh and succulent, soft inside and crispy outside, and the sauce served as an addictively interesting complement." ... (previous review: eat drink one woman (TWIR, October 28, 2005)) 6413 39th Avenue, between 64th and 65th Streets, Queens, 718-899-9599 [NYT | openlist | Gayot | Citysearch]
- NYC Nosh had a "very solid meal. All the more impressive that three of us ate manifestly fresh food for about $18 a person, including beer, tax, and tip" at Mandoo Bar ... "mandoo are filled dumplings about the size of a ping pong ball– they’re similar to big wontons with a slightly more doughy skin. Several of the restaurants in Koreatown make their own mandoo, but only one, Mandoo Bar, lets you watch the entire process from dough rolling to filling." ... the seafood mandoos "contained at least one shrimp, and several also offered up nuggets of cooked squid– there was no skimping on the seafood here. Even without any sauce, these seafood mandoo tasted rich, fresh, and complex." ... 2 West 32nd Street, between 5th Avenue and Broadway, 212-279-3075 [MenuPages | NYT | openlist | Gayot]
- Gael Greene liked the "luscious smoked prawns" and "lively salad of squid grilled whole with melon and prosciutto, and first-rate venison with tangy red cabbage" at Pair of 8's ... (previous review: Pascale Le Draoulec (TWIR, December 2, 2005)) ... 568 Amsterdam Avenue, between 87th and 88th Streets, 212-874-2742 [Citysearch]
- WhiteTrashBBQ doesn't understand all the hohah about Dinosaur Bar-B-Que ... "Last time I reviewed Dinosaur I wasn't impressed at all. Well, it hasn't changed." ... the chicken wings "weren't spicy, they weren't smoked, they weren't worth my time" ... a main course of "ham was served on a bed of some of the best grits I've ever tasted. But the ham itself was lack luster and flavorless." ... (previous reviews: David Rosen (TWIR, December 2, 2005), gothamist (TWIR, November 11, 2005)) ... 646 West 131st Street, 212-694-1777 [NYT | Gayot | Citysearch] ... and ate at KC's BBQ and Grill and "can't say that I was glad I did" ... "KC's is NOT a barbecue restaurant. It's a fast food place that uses barbeque sauce on boiled meat that is grilled for appearance sake only." ... 31-22 Farrington Street, Flushing ...
- Beth Butts and Chris Steighner recommend 3 of the tapas at Bolo ... "most delectable was the pork, potato, and goat cheese skewer, which was more like a stacked napoleon with slices of each" ... salted cod fritter and "piquillo pepper stuffed with raw tuna salad" ... 23 East 22nd Street, between Broadway and Park Avenue South, 212-228-2200 [MenuPages | NYT | openlist | Gayot | Citysearch]
- Going Out Gurus: "Anyone who brings an unwrapped child's toy or game can enjoy Richard's famous desserts along with coffee, tea and eggnog." ... Michel Richard Citronelle on Saturday, December 10, 2005, from 1 to 3 pm ... 3000 M Street NW, Washington, DC, 202-625-2150
- A.R. Brook Lynn: "until 8 p.m., sushi is two-for-one, as are large bottles of hot sake ($15)" at Yummy Sushi Village ... "Yummy has created some creative maki fusion. My pick is the Mexican roll ($8), with a spicy-tuna-roll base topped by avocado, jalapeños and a zippy red-and-green tobiko garnish." ... "Sushi pizza is good. I mean, really good." ... 95 MacDougal Street, between Bleecker and West 3rd Streets, 212-673-8811 [MenuPages | sushi NYC | Citysearch]
- Leo Carey reviews A.O.C. Bedford ... "rich pumpkin soup contains thick strands of sautéed onion, and the outstanding gnocchi come in a sauce of Cabrales cheese, browned on top. A signature dish is suckling pig, a loin with succulent, crispy skin." ... 14 Bedford Street, between Downing and Houston Streets, 212-414-4764 [MenuPages | NYT | openlist | Gayot | Citysearch]
- Veal Cheeks, who is rapidly becoming one of our favorite NYC restaurant reviewers, "will eagerly return to" The Tasting Room ... "not quite a tapas bar, but emphasizes small dishes" ... "best of our starters was Effingham Washington Oysters: hyper-fresh bivalves with a touch of winesap apples and its juice with Grenada Seasoning Peppers" ... (I love that "hyper-fresh bivalves") ... "The finest continuation course was surely Line Caught Haddock with Red Pepper, Almonds, and Leeks. This creation far outshone any cooked fish at Le Bernardin, and demonstrated the value of the close attention of an artisan." ... 72 East 1st Street, at First Avenue just north of Houston Street, 212-358-7831 [MenuPages | NYT | Gayot | Citysearch] ... and likes the Bánh Mi at Ba Xuyen ... 4222 8th Avenue, Brooklyn, 718-633-6601 [Village Voice | NY Daily News] ... when visiting Washington, DC, get good Bánh Mi and bubble drinks at Song Que ... and liked the appetizers "Duck Noodle with Dark Soup, a hefty, spicy duck noodle soup with a deep rich flavor, and a One-Bite Salad (I believe it was named Miang Cone) with roasted coconut, peanuts, ginger, lime, red onion, chili, dried shrimp in a lettuce leaf with a dab of syrup" at Pam Real Thai Food ... "best entree was Pla Chili Sauce Khun Pam's [Chef Pam's] Style: a crispy whitefish topped with a hot - and rich - chili sauce. This was a main course worthy of a banquet." ... 404 West 49th Street ,at 9th Avenue, 212-333-7500 [MenuPages | NYT | openlist | Citysearch]
- Peter Meehan hates "yawn-inducing preordained menus like the one at 24 Prince" ... "But wait" ... he liked the meatloaf in puff pastry, which was "something much closer to saucisson en croûte: a diminutive individual portion of meatloaf simply but decisively spiced, wrapped in puff pastry, sliced and artfully splayed on a white plate, and flanked by mashed potatoes and greens." ..."comfort food in a comfortable setting with just a touch of downtown swagger that, despite yourself, brings you back for more." ... (previous review: gothamist (TWIR, November 18, 2005)) ... 24 Prince Street, between Mott and Elizabeth Streets, 212-226-8624 [MenuPages | Gayot | Citysearch]
- Frank Bruni gave 1 star to Jovia ... "None of a half-dozen pasta, risotto and gnocchi dishes to which it devotes the middle section of its dinner menu was an unqualified success during my visits, and several of them were qualified failures." ... "The menu read better than it ate. The dishes looked better than they tasted." ... (previous reviews: Forbes (TWIR, December 2, 2005), Moira Hodgson (TWIR, November 25, 2005), Steve Cuozzo (TWIR, November 18, 2005)) ... 135 East 62nd Street, at Lexington Avenue, 212-752-6000 [MenuPages | Citysearch] ... so an NYT 1 star equals a Forbes RED STOP ... he also looks at the coming of Del Posto: "EXPECT $240 rack of veal, $220 shoulder of pork and a $200 whole king salmon for four to eight people, to be carved within view of the table, in a flourish of high ceremony from the Old World." ... sounds like an expensive BUCA, except they better be playing Beniamino Gigli at those prices ... and reports that Bistro du Vent "has been pointed in a culinary direction so different from its original one that it's arguably a new restaurant" ... "prices are still reasonable, at least in the context of Manhattan. The portions have shrunk slightly. The heartiness has given way to meticulous flavor combinations and compositions. The sensibility has become more refined." ... 411 West 42nd Street, between 9th and 10th Avenues, 212-239-3060 [MenuPages | Gayot | Citysearch]
- eat drink one woman has lunch regularly at RIB and asks, "Why do people accept and encourage mediocrity when quality and superior atmosphere can be found just two blocks west?" ... is "crazy about the 12 hour brisket sandwich, a good three inch pile of the most buttery cross-grain slices of beef, with caramelized onions and a smidge of horseradish mayo on a lightly toasted brioche-like bun" ... "You'll be fighting with your tablemates over the most genius item on the menu -- an enormous bowl of super-crisp, hot barbecue fries, tossed in that salty-sweet brown seasoning that usually coats BarBQ flavored chips, served with a little cup of garlicky buttermilk dressing" ... 357 West Street, between Clarkson and Leroy Streets, 212-336-9330 [MenuPages | NYT | Citysearch]
- mona's apple says she "bit into a forkful [of Wild Mushroom Napoleon] and my mushroom heart was whole again" at Kitchen 22 ... the "Margarita Salmon Gravlax ... was like a chilled salmon sorbet" ... the roasted chicken "was one of the best chicken dishes I have ever eaten in a restaurant." ... 36 East 22nd Street, between Broadway and Park Avenue, 212-228-4399 [MenuPages | openlist | Gayot | Citysearch] ... and was not impressed by Les Halles Brasserie ... "But the atmosphere is wheeling and dealing to overcompensate for the lack of taste/care put into the food." ... 411 Park Ave South, between 28th and 29th Streets, 212-679-4111 [MenuPages | openlist | Gayot | Citysearch]
- lenndevours has a tip to avoid ruined bottles of wine ...
- Amateur Gourmet had "5 Dumplings for $1 at Fried Dumpling" ... 99 Allen Street, between Delancey and Broome Streets, 212-941-9975 [NYT | openlist | Gayot | Citysearch] ... likes the club sandwich at The Grey Dog's Coffee ... 33 Carmine Street, between Bedford and Bleecker Streets, 212-462-0041 [MenuPages | NYT | openlist | Citysearch]
- Andrea Strong: D'or Ahn "is a little gem." ... liked these appetizers: veal feet, bibimbob, Kimchi pizza ... "Main courses were just smashing—gorgeous to look at and immensely satisfying to devour." ... the black cod "is fabulous—and it gives the sweetness of the cod the right balance of spice and heat. But the Rib Eye took the food-gasm for the evening." ... (previous reviews: Frank Bruni (TWIR, November 11, 2005), Adam Platt (TWIR, November 4, 2005), Moira Hodgson (TWIR, October 21, 2005)) ... 207 10th Avenue, at West 22nd Street, 212-627-7777 [Chowhound | Citysearch]
- NYC Nosh reviews a private dinner club, 4 Course Vegan ... "First, you’ll need to contact the chef by e-mail or telephone and reserve as many spaces as you need. A critical mass of at least ten diners (not all from your party, of course) is necessary for a dinner to go ahead, so be forewarned that a meal might be cancelled if not enough other people make bookings. But with recent interest in supper clubs, I’d worry more about finding an opening. The charge is $40 per person, cash only, with no corkage fee if you bring your own wine (which you should)." ... web site, 718-599-5913
- Twenty bucks a day: "the onions were delicious, the meat was decent" at RUB - Righteous Urban BBQ ... 208 West 23rd Street, between 7th and 8th Avenues, 212-524-4300 [MenuPages | Gayot | Citysearch] ... and the "chicken leg sided with rice and queso-dusted beans" in pipian sauce was excellent ... and "tamales oaxaqueños ... [was] among the best versions of these snacks I’d ever tasted." ... at San Francisco De Asis ... 1779 Lexington Avenue, between 110th and 11th Streets, 212-427-4440 [Village Voice] ... and likes the burgers at McHales ... "burger is CD-sized and an inch thick, and, unlike most bar burger places, McHale’s overcooks the burger a grade or less"... "It’s a fantastic and delicious hunk of ground beef, falling somewhere in between the melt-in-your-mouth Corner Bistro burger and the more charred Shake Shack burger." ... 750 Eighth Avenue, at 46th Street, 212-997-8885 [NYT | openlist | Gayot | Citysearch]
Did we miss your favorite review?Let us know: aguyinnewyork [at] gmail.com ... we're especially interested in hearing from NYC bloggers ...
Link to TWIRIf you want to place a TWIR logo with a review that was featured, feel free to link to one of the banners on the TWIR page.
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It’s early morning at the market in Hoi An and women donning woven, conical hats bob up and down, organizing their baskets full of vegetables, herbs, and fruits. On the outskirts of the market are vegetable peddlers and inside, under the corrugated tin roof are noodle sellers, who are chopping cabbage and flouring rice noodles.
A walk through the markets of Vietnam reveals an astounding array of colors, textures and smells. Seeing the number of colorful vegetables and herbs at the market makes it easy to understand why Vietnamese food is so incredibly fresh and full of flavor. Pho vendors and banh mi stall owners are able to come to the markets every day and get the freshest ingredients, with dirt and roots still dripping off their ends. The variety of food, of all colors and textures, available at the Vietnamese markets seems to directly correlate to the diversity of Vietnamese cuisine.
Here are some photos that show the rich colors, textures and variety at the Vietnamese marketplaces.


Now, no one would ever use the word frugal to describe Josh and me, but while we're here, we do have to find ways to economize. One of those ways is by sharing meals when we eat out. Last night, we ate at a place called Tap on the Line at the Kew Gardens Tube stop. They let Kinley and Knox each order a meal off of the kids' menu for £7.50 including drink and dessert. (Kinley wasn't insulted since one if her favorite dishes, gnocchi, was only available on the kids' menu.). Josh and I shared a fish and chips for £13.50, bringing our total bill to just over $40. That's about the cheapest we can eat out without doing fast food.
|Our $40 lunch at Tap on the Lone. Notice the plate that Josh and I are sharing. It's definitely enough for two.|
That's one reason we try to cook as often as we can. But here's an observation : no one who lives in the city seems to shop for more than one meal at a time. Our refrigerator is larger than dorm-sized but nowhere close to American-sized, so we can't store too much. Even the checkout areas at the grocery store don't have space to rest more than one bag of groceries while you check out, and everyone looks super annoyed with you if you have more than about three things. I've never seen more than two chicken breasts in a package at the grocery store, and the ready-to-eat individual servings of gourmet foods take up at least 60% of the store itself.
Which brings me to our our best tip for eating cheap in London - stalking the grocery store clearance areas at about 6:30 or 7:00 at night. At about that time each evening, Tesco, Sainsbury's, and Marks & Spencer mark down sandwiches, salads, produce, and even cook-and-serve gourmet entrees for quick sale. We've scored whole chickens for £2.80 instead of £4.50, cut up carrot sticks with dip for £0.15, and chicken wraps for £0.35. You never know what's going to be there. Josh once almost got caught in a stampede of Londoners trying to grab the best mark down deals for dinner!
So that's how we decide what we're having for dinner each night. The night we got the whole chicken, I roasted it and served it with roasted potatoes, carrots, and onions. One night we had a hodgepodge of sausage rolls, a steak and ale pie (which came in its own ceramic ramekin for baking!), and salads - all marked down but still yummy!
Tonight, Marks & Spencer had marked down pork meatballs from £2.50 to £1.25.
So I used some canned tomatoes left in our flat by the last tenants to make a tomato-rosemary-cream sauce to serve with the meatballs and some pasta. For about £7 (once we bought the pasta, some bread, the cream, and some Parmesan), we had a great dinner!
Tomorrow night will be Piri Piri Chicken nachos. I think it's supposed to be filling for pita, but we thought we'd make it more Mexican-ish by putting it over tortilla chips and topping it with cheese. Maybe Josh will make his guacamole, too, if avocados aren't too expensive.
And the meal after that? Well, it depends on what we find in the clearance aisle.


1. Read those nutrition labels to avoid trans fats
You’ve probably heard this advice over and over again because it’s one of the easiest things you can do to help control your diet: read nutrition labels.
Nutrition labels can help you understand which good nutrients you’re eating, and they can also help you avoid trans fats, one of the worst ingredients for your cholesterol levels.
Trans fats, also known as “hydrogenated oils” or “partially hydrogenated vegetable oil,” are sneaky ingredients that may be good for food manufacturers, but they’re not so good for you.
Trans fats help make products last longer so they’re easier to ship and store. They’re common in many processed foods, and they’re also present in many baked goods that use margarine or shortening. Unfortunately, they also contribute to raising bad LDL cholesterol levels – while reducing good HDL cholesterol levels.
So if you really want to lower your cholesterol, read labels and try to avoid trans fats whenever you can. They’re some of the biggest offenders when it comes to high cholesterol, and cutting them out of your diet can make a big impact.
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Love this place, staff, food, beverages. Great place. Highly recommended. For just the two of you, and that special night out together. Or the whole gang. Great place.
Awesome staff. Great atmosphere! The wet burrito is excellent! Ashlea was our server. She’s awesome.
Oh my goodness! The bread here is so delicious. Make sure you order the English muffin. I thoroughly enjoyed breakfast here. And there’s great music playing in the background.
Always a good time. Monica was very friendly and an excellent server…didn’t rush us at all even though we were there over two hours! Food was great (large portions), prepared properly and served promptly!


Pusa Basmati is the second-generation basmati rice grown in the Indo-Gangetic plains beneath Himalayas. Unlike traditional basmati, Pusa Basmati is developed through research in IARI, Pusa in early 1990’s. Pusa basmati gave better yield on the same land than traditional basmati, thus helping to cater the ever-increasing demand. Longer but thinner grains of Pusa variety revolutionized rice market and gain popularity across nations. Over the years, production and demand for this variety is still increasing. There are three varieties of Pusa Basmati rice – Parboiled, Steam, Brown rice.


I don’t often work in co-working spaces, mainly because they’re too expensive and also because I prefer the coffee and food at a coffee shop.
But I discovered a place here in Mexico City called Coffice, run by the couple you see here.
Their prices are astoundingly low. And they also make delicious home-made food. (I haven’t tried their coffee, but I’ll bet it’s good.)
How low are their prices? Well, their “Basic” plan is $1.50 an hour. The “Quickie” plan is only $5 for three hours and comes with a snack. And the “Workaholic” option charges only $9 for the whole day, with a 10% discount on food. And all their plans come with all the coffee you can drink.
Crazy, right? I don’t know how they do it.
They also offer very fast WiFi.
If you’re familiar with Mexico City, you’ll know their location. They’re right in front of La Cibeles Fountain in the middle of La Roma.


Please join us in supporting the Vaughan Fall Food Drive by donating canned and dry goods.
Some items to consider…baby food, cereal and formula, pasta, rice, cereal, oatmeal, canned fruit, canned vegetables, canned or powdered milk, oil, flour, soups, pasta sauce, tuna, juice, crackers, sugar, cookies, soap, toothpaste, toilet paper etc.
We will be collecting donations for TWO days ONLY!
Tuesday, October 12th to Wednesday, October 13th
Please send all donations to school with your child.
It is in giving that we receive…


Several years ago, finding a great burger on Maui seemed a lot like trying to find a needle in a haystack, so Tootsie and Chef Bonny took matters into their own hands creating their own line of gourmet, signature burgers. Through experimentation, trial and error they developed the perfect patty mix – one that would burst your taste buds with every bite!
But there was one problem: Bonny was not satisfied with just a perfect patty, she insisted on adding UMAME flavors, marking the birth of the original Korean Burger: a buttery brioche bun, ko chu jang aioli, our signature patty, housemade (not too spicy) kim chee, crispy sweet fried onions, and a kalbi glaze. That was back in 2011, now, several years later they have grown from a tent on the corner of Market Street, to a full restaurant and bar with a full roster of gourmet burgers, plates and specialty items that are delicious and unique in everyway.
Every dish that leaves the kitchen of Fatt Chicks is put out with the utmost care, because of the talent, aloha and panache of Chef Bonny & Tootsie.


The cost-of-living crisis is changing how shoppers engage with all categories, but few are under more pressure than food to go. Will shoppers buy food to go more often as costs rise, switching from buying evening meals out to a more affordable lunchtime treat? Or will they leave the category altogether and prepare more food at home?
Food-to-go shopping behaviour and needs
Meal Trak data from TWC shows food-to-go occasions in out-of-home establishments including sandwich shops (-11%), coffee shops/cafes (-7%) and high street (-17%) are all in decline. However, forecourts (+29%) and convenience stores (+8%) are rebounding well post-pandemic, with an increase in food-to-go occasions in the latest 12 weeks compared to 2021*1
The desire for consumers to treat themselves by trading up is now giving way to the need ‘to cut costs’ for ‘speed’ and for ‘something that will be filling’. The shift to mainstream ‘on the go’ and transient retailers particularly highlights this trend.
There is evidence to suggest that in a time of reduced spending, consumers will continue to seek these low-value treats and rewards, often referred to as the ‘lipstick effect’.
Price is a crucial factor in any purchase decision and is becoming increasingly important as shoppers tighten their belts. Research from IGD shows that lunch on the go has the highest tolerance to price rises of all the out-of-home eating occasions*4
Shoppers are willing to accept these increases due to the lower initial price of meal deals. They are justifying paying more per meal due to hybrid working, which results in fewer days in the office and less purchase frequency.
Shoppers favour meal deals due to their money-saving nature, with 53% only buying items included in a meal deal when purchasing lunch*4. However, there is also growing demand for more variety in the fixture while maintaining value for money.
Shoppers are looking to brands and retailers that can provide them with variety, inspiration, and value for money. With price increases inevitable, expanding the range to offer products of perceived higher quality – at a higher individual purchase price – retains the overall value-for-money proposition. With these higher-priced additions, the savings achievable through a meal deal when purchased with a drink and a snack quickly become apparent.
MTJ is well versed in seeking opportunities for our clients that align to the latest issues impacting the industry. For more information on how we can help you and your brand, get in touch with us!


It’s been at least ten years that this rustic orange has been in this popular cultural eye. Pumpkin spice named was inspired by the autumn pie filling for pumpkin pie. The smell is supposed to inspire the feelings of changing leaves, thanksgiving and the fall harvest. The colour of pumpkin pie filling and pumpkin spice have different looks to them and they don’t really smell alike. Pumpkin spice is more of the stronger smells of the two.
Pumpkin spice is based on the spices used to make a pumpkin pie to mask the bland taste of pumpkin. It consists of cloves, cinnamon, allspice, ginger and nutmeg. The origins of the recipe for pumpkin pie goes back 3500 years. The aroma of freshly baked pumpkin pie is a sweet treat and the pie itself is really delicious especially with whipped cream on top.
Many American colonists in the 1600s would have eaten pumpkin not as a pie but as a soup, stew, sauce, bread or cake or by roasting the squash just like the Indigenous Americans did. The pie crust was used as a cooking shell to bake to continents inside then tossed afterwards. Many years later people would have enjoyed pumpkin pie crust. The first recipe of pumpkin spice came from the 1796 cookbook The American Cookery by Amelia Simmons. It was called “Pompkin” and it consisted of mace, nutmeg, ginger, molasses, allspice and ginger in a similar recipe of the modern day pumpkin pie recipe.
The food processing companies bundled the spices used for pumpkin pie in the 1950s for people who just wanted a readily available spice set instead of measuring five different types of spices. Other spices like apple spice which was used for apple pies were available during that time too. Companies started to market their spice collection in the same similar spice set fashion.
The pumpkin pie spice found its way onto other products over the years before the explosion of interest. Before the spice went into coffees, it was a candle scent in a wildCHASE, a Santa Fe, New Mexico store, making it the first non-food pumpkin spice product. Also in the 1990s, there was the first artificial flavouring syrup of pumpkin spice for an undisclosed coffee chain by Flavor and Fragrance.
Starbuck’s Pumpkin Spice Latte originally designed to incorporate the flavour of a pumpkin pie in the drink. First, it was a pumpkin spice syrup which is a condensed artificial pumpkin and spice flavour. A few years later after the launch, real pumpkin flavour started to be used. It was marketed through social media a new flavour for the first time. It was a big hit with many. In America 2014, Starbucks earned $80 million in revenue on pumpkin spice lattes alone. This was contributed to social media marketing and the convenience of Starbuck’s easily found locations. Their social media content is syrupy at best because a positive happy message is more effective than the alternative corporate advertisement. The abbreviation of Pumpkin Spice Latte is sometimes turned into People Support Love on their social posts and their chalkboard street signs.
The colour in all of the advertisements that come out mid-September to early November is based on the baked pumpkin pie. The slightly dark rustic brown-orange is used on promotional products and advertisements for the short-lived season of Fall. The colour is connected with the change of seasons, the leaves turning different shades of yellow, orange and red, weather getting cooler and pumpkins being ready for harvest.
Before the Pumpkin Spice “craze”, there was maple sugar. This completely depends if you are in the North American area near Canada. There was a big fascination of having everything a sugary maple flavour. There still is but not as dominant as before. All of the retail shelves would be covered in maple products until the end of winter or the new years. Furthermore, there was the big Christmas season with everything cinnamon in flavour and somewhat in colour. But cinnamon was always a part of the shopping season and was not alone with gingerbread, peppermint and mulled wine.
The hunt for sugary savoury scents that were matched with the Fall colours of burnt orange. The marketplace tends to over saturate the shelves with everything burnt orange like a warm up to the two month long marketing campaign usually reserved for Christmas. The types of products out there that would try to connect themselves with the no-so-seemingly fad colour would find themselves buying things to be connected to Autumn.
The following products have been infused with pumpkin spice:
- Pumpkin Spice Latte
- Pumpkin Spice Toothpaste
- Pumpkin Spice Car Freshener
- Pumpkin Spice Shower Gel
- Pumpkin Spice Coffee Whitener
- Pumpkin Spice Coffee
- Pumpkin Spice Cookies
- Pumpkin Spice Syrup
- Pumpkin Spice Makeup
- Pumpkin Spice Yogurt
- Pumpkin Spice Liqueur
Why most people don’t like the advertising of pumpkin spice because of the over saturation of the one flavour/colour for the one season. Many people might find seeing it everywhere just has irritating as cinnamon-gingerbread-peppermint-eggnog hybrids on store shelves. Some companies believe celebrating the fall season with a product that grows in the fall help in sales.


Gordon Rhodes No Worry Veggie Curry Gourmet Vegan Sauce Mix
Gordon Rhodes aromatic delicately spiced veggie curry cooking sauce mix. Free from meat and gluten, slow cook for a more authentic, fuller flavour. It’s the V and Easy way to spice up your vegan curry.
Gordon Rhodes was an intrepid traveller who searched the globe for the finest ingredients. From these ingredients he created the great gluten free family recipes used with our gourmet slow cooking sauce mixes. They have been designed with slow cookers in mind and contain all of the herbs, spices and seasonings needed to create great tasting family meals.
Cornflour, Spices (Paprika, Cumin, Ginger, Black Pepper, Turmeric, Chilli), Dried Tomato, Salt, Dried Onion, Dried Garlic, Sugar, Coriander Leaf, Natural Flavouring, Yeast Extract.
Product Weight: 75g
Do you have questions about this product? Feel free to send us a message via the form below and we will get back to you within 1 business working day. You can also call us on (015395) 63630 during our opening hours.
- EAN trade5060131731001


Protein bars are every body’s go-to meal when you cannot have proper food, or if you are planning to lose weight. You might turn towards protein bars as your food of choice but are all the protein bars healthy,
What protein bars need
Protein bars are a portable snack and are available almost everywhere. A bar of protein needs to contain less amount of sugar, more than 3% whey protein and dry fruits. But not all of the protein bars include these. We tend to blindly believe as the bar is marketed as and do not care for checking about the bar ourselves.
A bad protein bar may lead to the following
- Hike in blood sugar
- Skin allergies
- Feeling weak easily
- Lower your overall immunity
- Might result in the wrong kind of fat development
Something to look for in your protein bar
- Around 150 grams of protein
- At least 5 grams of protein
- less than 10 grams of sugar
- Organic ingredients
Steps to be taken while buying a protein bar
Look for ingredients with whole foods
Whole foods in your protein bars are good, ingredients like dates, dry fruits, oats, coconut, whey powder are naturally good for you as these ingredients are organic, dairy and gluten free.
Steer clear of sugar
The majority of protein bars contains sugar, a lot of sugar! Considering that protein bars seen as a snack for post workout, it is high in sugar which cancels everything the effort you put in the gym. Sugar in a natural way in the form of dates, dry fruits are beneficial, but the added sugar and artificial flavours are bad.
Pick ones high in protein
A protein bar as the name suggests should have protein, check for the amount of protein in it. A protein bar can contain anywhere between 3-20grams of protein per serving. You decide what amount of protein you required to lead a healthy life.
Prioritise real food
Do not replace a meal for a protein bar, although they might be good for a quick bite, but they cannot replace the nutrients your body needs that only whole food meals can provide us. Even nutritionist advice against having a protein bar every day, and instead advised eating foods such as cottage cheese, natural nut butter, plain oatmeal, quinoa etc.
If you find a bar with whole foods and minimal added sugar, you can take it regularly, but in today’s busy lifestyle it is easy to make a habit of grabbing a protein bar and getting on with life. Instead, it is a good idea to grab hardboiled eggs, string cheese, greek yoghurt which gives you the same amount of protein but with fewer sugars.


Even one of the most literally active person has cheat days, likewise referred to as days when you let yourself go a little bit and allow on your own to indulge in foods that you understand are not good for you. Too much can be a negative point, however. Some kinds of food are better off on the racks of the food store than in your cooking area cupboards. Specific kinds of food in food store around Henderson, when taken too often and for an extended period of time, can cause various health problems consisting of kidney infection as well as liver disease. This write-up will inform you some foods to keep away from if you are trying to remain healthy.
Many junk food are packaged in this way to ensure that they can last years. This procedure, however, usually removes the food of its all-natural nutrients, making them not at all healthy and balanced and only loading for the stomach. Canned food typically likewise has sugarcoated and an extremely high quantity of sodium, which can quickly make you surpass the suggested amount of sodium intake each day. Additionally, a lot of the product used for loading the food can usually leak right into the food itself, making it toxic for the body organs. A much better choice for canned food would be icy food packaged into plastic bags.
Although margarine has long been regarded as the best alternative to butter, it is really not very healthy and balanced. For one point, margarine is a very processed food, indicating it will usually have virtually no real nutritional value. It is full of trans fat, which has been linked to raised risk of cardiovascular disease as well as high-level cholesterol as well as stroke. Butter remains in reality superior to margarine and is the better alternative to select if you needed to select between both.
Highly-processed potato items
Not a lot of individuals would certainly state they prefer to consume a prepared potato rather than french fries and also chips, however the truth is that when potatoes are processed, they begin to lose their nutrients and begin ending up being higher in calories. What's even worse is that refined potato is usually a lot more addicting and individuals commonly consume larger amounts of it.
Gelato is just one of one of the most cherished foods on the planet. However, the majority of get more info gelato brands you will discover will certainly teem with sugar, and also like any kind of unhealthy food, it is very easy to eat huge amounts of them since they taste good. A much healthier choice would be dark delicious chocolate, as you will certainly be able to regulate your sugar consumption by adjusting the quantity of actual chocolate you desire in your delicious chocolate bar.
Learn more about kidney infection in henderson today.


Subway restaurant is famous for providing a wide variety of food items. Yet another food item joins in the Subway family, i.e., Ultimate Steak Sandwich.
Subway Restaurant is much famous for making delicious sandwiches. Now, Subway is moving further and introducing a new sandwich, i.e., the Ultimate Steak Sandwich.
We know the Steak Sandwich. It comprises tender sliced steak with melted provolone cheese and grilled onions. It is always delicious to eat the Steak Sandwich. Now, with the new Ultimate Steak Sandwich, there is much improvement in the recipes.
There is shaved steak on Ultimate Cheese Garlic Bread, which is topped with green peppers and red onions.
The main difference between the Ultimate Steak Sandwich and Steak Sandwich is nothing. But, instead of using the Garlic Bread, you can use plain bread. Rather than that, all the other ingredients are the same.
Most importantly, the Ultimate Steak Sandwich is available only for a limited time in the United States. So, hurry up and get the Ultimate Steak Sandwich ASAP. But, it will be available full-time from December 31st.
Moreover, the Ultimate Steak Sandwich is available at $6.69 for a Six-Inch. Whereas, for a Foot Long, it is available for $10.49. So, for such a low price, the Ultimate Steak Sandwich is possible for the residents of the United States.
In addition to the Ultimate Steak Sandwich, Subway adds other food items like Ultimate Meatball Marinara and the Ultimate Spicy Italian.
Moreover, all three items are served under the Ultimate Cheesy Garlic Bread category. Further, Subway Spicy Italian comprises things like garlic herb butter spread, Parmesan, and melted mozzarella cheese. With these ingredients, Subway’s Italian bread tastes much yummy.
Currently, Subway is offering all these three items for a limited time.
Nutrition Facts Of Subway Ultimate Steak Sandwich
Below are the nutrition facts; these three items give you significant calories.
- Nutrition Of Subway Ultimate Steak Sandwich.
- The Ultimate Meatball Marinara Sandwich Nutrition.
- Nutrition Of Ultimate Spicy Italian Sandwich.
Nutrition Of Subway Ultimate Steak Sandwich
- Size: 216 Grams.
- 315 Calories From Fat
- 42 grams of carbs
- 5 grams of sugar
- 31 grams of protein
- 35 Grams of fat
- Calories: 600.
- Fourteen grams of saturated fat.
- 1330 milligrams of sodium.
The Ultimate Meatball Marinara Sandwich Nutrition
- 9g of sugar
- 30g of proteins730 calories
- 80mg of cholesterol
- 140 calories from fat
- 45g of fat
- 19g of saturated fat
- 1g of trans fat
- 5g of fiber
- 1510mg of sodium
- 53g of carbohydrates
Nutrition Of Ultimate Spicy Italian Sandwich
- 2000mg sodium
- 40g of carbohydrates52g of fat
- 21g saturated fat
- 0.5g trans fat730 calories
- 200 calories from fat
- 3g of fiber
- 5g of sugar
- 28g of proteins
- 95mg cholesterol
All three sandwiches will be available in more numbers from December 31st. But now, they are available only in limited stock.


Internet of Things is benefitting almost every industry today, be it automobile, agriculture, finance, hospitality, healthcare, transportation, and much more. The reason why most industries use IoT solutions is because of the benefits it serves. IoT solutions give real-time access to information, bring speed to business operation, and save ample time and help many industries overcome their major challenges. One such industry is the poultry industry, where IoT solutions are improving the operations and turning them into smart poultry.
Let us understand how poultry is turning into smart poultry using IoT solutions. But first, let us understand what IoT solution is.
The Internet of Things (IoT) means a bundle of technologies that are integrated seamlessly through the internet, collecting and sharing data. It is basically a network of physical devices embedded with sensors, software, actuators, and electronics that connects these objects and interchanges data. Businesses can purchase these technologies to create new organizational value and overcome challenges in managing data, inventory, or production.
Poultry in India
India is one of the world’s largest producers of broiler meat and eggs and holds the sixth position across the world poultry market. Poultry meat, especially chicken, is most popular in India, and that’s the reason it is the fastest growing industry in India. The poultry sector also offers jobs to many farmers because of various activities and operations in poultry farming, and it is their daily source of income. So, it is clear that it is a flourishing industry.
IMARC group experts predict that the Indian poultry market to grow at a CAGR of 15.2% during 2021-2026.
But, this flourishing industry still has some challenges to overcome, and that’s why there is a need for smart poultry using IoT solutions.
Major Challenges of Poultry industry
The major challenges that farmers face in traditional poultry farming are:
Lack of technical knowledge
The major challenge in poultry farming is the lack of technical skills in poultry farming. There are several aspects of poultry farming that require thorough knowledge. Lack of knowledge means lack of production and eventually lack of returns.
Health condition of chicken
Chicken meat is the major source of animal protein. In poultry farming, the returns majorly depend on the quality of chicken which further depends on the health of the chicken. If the environmental condition is not apt, then it can impact chicken health. Despite proper arrangement of environmental conditions in poultry farms with ventilation, cooling, and lightning, the farmers face problems in maintaining the good health of the chicken.
Challenges in Feeding
Keeping track of feeding is difficult for farmers. They really can’t tell if all the chickens are fed well or not because there are too many. Also, they don’t know where the food on the tray depletes while feeding the chicken. Feeding the chicken right is essential and is linked to the health of the chicken, which is another challenge we already discussed.
Loss in production
The loss in production links to the discussed challenges. If the health of the birds is not good and if the environmental conditions are not suitable and the chicken is not fed well, then it will eventually lead to a loss in the production of the chicken.
Smart Poultry using IoT Solutions
IoT Solutions can develop India’s Poultry Farming sector, and it can help farmers to shift from manual poultry to smart poultry farming. An intelligent network and data processing system can create a new Poultry farming infrastructure in India. But the question is, how?
So, in this section, we will discuss how IoT solutions can help in creating smart poultry.
The poultry farmers can obtain data on a real-time basis. They can check the yield in real-time. It means the farmers can monitor the data whenever they want to and check if the production is going well or not. Moreover, the farmers can get this real-time data on any device like mobile or laptop.
Data management in poultry is as essential as it is in any other sector. The data of broiler farms include the number o birds, feed, mortality, production, and much more. With IoT solutions, the farmers can record the data, store it, and process the historical data for any query or information.
Data Analysis & reports
All the data related to production and other aspects are presented in intuitive form with the help of charts and graphs so that the farmers can review it and analyze it for better decision making. The farmers can review reports metrics like production, yield, efficiency, etc.
Remote monitoring and control
There is a thing about the Internet that you can access information from anywhere. Through regular alerts and notifications on linked devices, the farmer can receive all the information remotely. Also, the IoT devices help the farmers take control and monitor data from far away.
Advantages of Smart poultry using IoT solutions
What we usually look for before shifting to any technology solution is the benefits it serves. So, here are the benefits of poultry industry can receive with IoT-based smart farming.
IoT-based smart poultry is the modern approach in poultry that is much needed. The IoT solutions can replace the manual traditional farming practices with intelligent farming practices. We are experiencing revolutions and innovations in It industry. Businesses using technology solutions and embracing technology, so the poultry sector should also take its part in following the technology trends.
The manual poultry farming practices might give some inaccurate information because there are always chances of human error. When a data management system stores and processes the data, it increases the accuracy of the information, and it helps in better decision-making.
The introduction of IoT in poultry majorly impacts one area, which is production. This impact is surely positive because IoT solutions speed up operations and increase the rate of production. Technology saves time by saving the farmers from doing the grunt work for hours on the farm. Smart poultry farming brings efficiency to production.
Control Damages & Reduce wastage.
IoT-based farming helps the farmers in reducing wastage and minimizing damages in production. With smart monitoring and control devices, the farmers can be alerted on any peculiarity in the production process and save them from any damage or wastages.
Low cost with Better returns
People often resist investing in any technology because they fear that it would not give great returns and would be complex to handle, but these are just misconceptions. But IoT solutions in poultry farming can bring impeccable results in terms of production. It is a low-cost solution, once installed, would increase your ROI.
It’s 2021, and it is an era where we are experiencing innovations and technology revolutions constantly, and it is time to embrace the technology and adapt to such changes. Poultry farming in India is still lagging in the race of adapting to technological changes.
IoT solutions are gradually transforming the farms into intelligent farms, leaving the traditional approaches behind. Poultry farming is a flourishing sector, and innovative IoT solutions can take India’s poultry market at the top position worldwide.


Taco'n Madre is an authentic Mexican restaurant, we cook every dish from scratch and all of our salsas are made fresh every day, our supreme burritos are one of our best sellers, pupusas, and tacos from a variety of meats.
This is a no frills restaurante with low prices and great food. I ordered a supreme burritos with carnitas. They brought me warm chips and a unique dark salsa that was amazingly good. You can't beat warm fresh chips and homemade salsas. There is great little salsa bar with different salsas. I ordered sides of rice and beans to go with my burrito. It was all too much food but I love rice and beans to go with My Mexican dishes. The burrito was fabulous! He pork was very lean and had a great smoked taste. All the ingredients in the burrito was fresh. The rice and beans were nice and steamy and fresh.
- We serve the best food in town.
- Always fresh shrimps and lobsters.
- Fast and nice service.
- Satisfaction or money refund guaranteed.


Yes, its true! This chili really is award-winning! The funny part of the award is that I had never made chili before, but our church was having a church-wide chili cook-off so my dear friend Jalah and I put this together. And this was the winner!
I get so excited when the weather starts to turn cold so I can make it. Its one of my favorites - on the stove top or in the crockpot - its just delicious! You can spice it up or mellow it out, but the basic ingredients are still the same.
So without further ado, here is my award-winning chili recipe!
Single batch - serves 4-6 people
2lbs ground beef
1 package of of frozen onion/bell pepper mix
1 TBSP minced garlic
1 medium onion, largely chopped
1 large can stewed tomatoes
1 can diced tomatoes (drained)
1 can crushed tomatos
1 small can tomato sauce
2 cans red kidney beans (drained & rinsed)
1 jar salsa verde
chili powder (4 TBSP)
cumin (3 TBSP)
garlic salt (2 TBSP)
onion powder (2 TBSP)
cayenne pepper (2 tsp)
paprika (2 tsp)
Brown your meat with the minced garlic and drain excess grease. Then add in your spices. The measurements above are approximates. You can always use more or less depending on what you like. Stir your spices in really good with the meat and let it sit for about 10 minutes. Then add all other ingredients. Simmer for about an hour. Add salt & pepper to taste. Top with some shredded cheese and dig in!
TOP SECRET: It the MOST delicious if you let it sit for several hours, or overnight, then reheat. You can also throw it all in a crockpot and let it cook on low for about 6-8 hours!
Hope you enjoy!


Catering To Your Needs is owned by Shirley Davis. Shirley has been cooking since she was able to hold a spoon. Her Father (Cornell) and Mother (Shirley) were big influences on her cooking ability as they taught her a great deal of what she knows. From cooking in the kitchen of her dad's home town of Savannah GA, to cooking in the Kitchen of her church; Shirley has had a vast experience with food and thoroughly enjoys cooking with a passion.
Good food is the glue to a successful event, and that's just what we provide. Whether it's a company party, a wedding or a formal dinner party, people tend to socialize around food. There's something about sharing a meal that brings people closer. At Catering To Your Needs we work diligently to help you design the perfect menus for a variety of functions. Preparing great food and helping people mark the defining moments of their lives is what makes our job rewarding and fulfilling.
We would welcome the opportunity to earn your trust and deliver you the best service in the industry. We listen to what our customers want so that we are able to deliver both the best food and the most outstanding service possible. Helping you plan menus to fit your budget, while providing great and satisfying food is our specialty, and you can rely on us for just that.
Our company is based on the belief that our customers' needs are of the utmost importance. Our entire team is committed to meeting those needs. As a result, a high percentage of our business is from repeat customers and referrals. Please feel free to contact us at 919-344-3873 with any questions you may have.


Are you looking for that unique gift for the cook in your family?
Do you know someone who’s been trying to grow vegetables for years and is having trouble?
Is there a vegetable gardener you know who wants to grow organically, but doesn’t know how?
Have you ever been enjoying a bowl of Hot & Sour soup in a Chinese restaurant and wishing you could make that at home?
If you can say yes to any of those questions then the solution is a Hudson Valley Backyard Farm Company cooking/organic gardening class or garden consultation Gift Certificate.
All Cooking and Organic Vegetable Gardening Classes are 2 hours long while Vegetable Garden Consultations can be of any length, but are a minimum of 1.5 hrs.
Classes may be held at the Recipient’s residence or the Instructor’s residence in Red Hook (the course fee is reduced if taught at the Instructor’s residence).
Garden consultations will be at the Recipient’s residence.
By clicking on the course titles below you can see the dishes planned for each course and ingredients of each dish. If the recipient of the Gift Certificate is allergic to any of the ingredients please inform the Instructor so a different ingredient or dish can be substituted. Substitutions are also possible regarding vegetarianism or taste preferences. Substitutions may involve adjusting the course fee. Use the “Contact Us” link at the bottom page regarding substitutions.
If you want delivery by Christmas you need to order no later than December 21 for the certificate to be delivered. For the true procrastinators who order after that, but still want it for Christmas, you can arrange to pick up your certificate at our office in Red Hook. Use the “Contact Us” link at the bottom page to arrange for pickup (you will still be charged the standard shipping fee).
Organic Gardening Classes
Intro to Organic Gardening
Organic Pest Control


It is with regret that we are announcing that, as from Monday December 8th 2014, we will no longer be trading. We will not be accepting anymore orders. Many thanks to all our customers who have supported us over the years.
Welcome to our home baked and hand decorated cake, gift and greeting service.
Surprise a special person in your life by sending an edible gift just to say ... happy birthday, well done, good luck, happy retirement, I love you, thinking of you, happy Mother’s day, Merry Christmas or whatever special message you would like to send.
Choose from a luxurious rich fruit cake, a gluten free version is available, or a soft vanilla sponge. The ingredients used are finest quality and include locally sourced free range eggs and fair-trade sugar.
We have introduced more cakes in our special diets range. We can now offer egg free, dairy free, wheat and gluten free cakes, both fruit and sponge, in all the designs shown in the gallery. However, you will not find these in the drop down menu next to each cake, so please phone or e mail your order for these special diet cakes. Please note that all our cakes are made in an environment where nuts are used.
The finished cake measures approximately 3”/ 9cm in diameter and 2”/5cm high, the perfect size to share or have some with a cup of tea and save some for later!
The brandy fed fruit cake is made to an old family recipe and matured for a minimum of six weeks. The fruit cake is fully covered with almond marzipan and fondant icing and hand decorated.
Each freshly made to order vanilla sponge cake is free from added preservatives and is sandwiched with morello cherry jam. It is coated with a light butter cream and a final covering of fondant icing.
All cakes are tastefully packaged in a presentation box with matching ribbons and gift tag, hand written with your own special message just to say ...
Your cake will then be delivered by first class post directly to the special person with your message just to say ...


No Bake S’mores Protein Bites
These No Bake S’mores Protein Bites Are Amazing!
Prep Time: 10 min.
Total Time: 10 min.
Yield: 16 bites.
1/2 cup (4 servings or 48 grams) marshmallow fluff.
4 ounces fat-free cream cheese.
40 grams Vanilla protein powder.
1 cup graham cracker crumbs.
3 tbsp mini semi-sweet chocolate chips.
16 mini marshmallows.
1. In a large bowl, add all ingredients except the chocolate chips and mini marshmallows.
2. Mix ingredients together until stiff dough forms. Add chocolate chips, and mix to incorporate.
3. For macro accuracy, weigh your dough in grams, then divide as equally as possible.
4. Taking one marshmallow at a time, roll dough around each marshmallow. Repeat until you’ve got 16.
Make it a great day!


In Lebanon, 95% of Palestinian refugees from Syria are food insecure.
Food insecurity remains high across Palestinian refugee camps. Many families either spend more than half of their income on food or are forced to reduce the variety and nutritional value of their diet to cope with the high costs of food items.
We recognise that there is an ever increasing need to meet the demand of refugees who cannot meet their basic dietary needs. Our Nutrition Aid projects aim to provide healthy and nutritious food to children and their families across Lebanon and Jordan.


Our Genuinely Signature Creations
a variety of rolls with fresh ingredients and unique seasonings
Our Wildly Exquisite Characteristic Course
six sections of daily highlights with raw and cooked exclusive gems
Our Most Popular Delicacy From The Sea
four pieces of different varieties of fish serve with delectable condiments
" When you drink Sapporo beer,
What is your cancellation policy?
Any guests who arrive 15 minutes late of the reserved time without notifying us will have their reservation cancelled.
How to reserve a table?
Please call the restaurant at (650) 699-1999 during business hour to reserve a table.
Unfortunately, we don't take reservations at Happy Hour time (5pm-6pm Monday-Saturday)
Do you offer private dining?
Yes, we offer private dining experiences at our VIP room, which can accommodate up to 16 guests.
To reserve the VIP room requires a minimum of 10 guests. Reservations for more than 10 guests constitute a buyout.
Please call the restaurant to confirm availability, policy and pricing of the buyout.
Can you accommodate food allergies?
Yes, please let your server know in advance of ordering
so that we can provide you with the best possible dining experience.
Do you offer catering?
Our Menu features "Party Sushi Platter" options available for pickup or free delivery(within 15 miles) if the order is over $500.
What is the corkage policy?
Our policy is $20 per bottle with a limit of two bottles per table.


Ordered food to arrive at 2130 as my wife did not arrive back home until then but food arrived at 2100. So we ended up eating it cold.
placed by Michael Kean on the 8th June 2018
Fits the bill!
Food was hot upon arrival - always important. Good size portions and tasted fine. This was my first order from here and will be happy to order again.
placed by Brian Young on the 7th June 2018
Dishes were distinct but not destroyed with spices. Could taste the meat in the balti for example. Second time with Kismet and not disappointed. Well done and thanks.
placed by Ken Holland on the 20th May 2018
Each dish tastes differently.
Can highly recommend the saag chicken tikka and the jalfrezi. Not greasy. We usually find any takeaway disappointing, but not so from here. If you want a curry, try them out.
placed by Margo Lumby on the 21st April 2018
Great Indian food
Being an Indian, both my wife and me love the food from Kismet. We always order here when we want to eat something hot and spicy.
placed by Saugat Bhattacharyya on the 12th April 2018
Always great food
placed by Suzanne Born on the 19th March 2018
Truly awesome food
placed by Shireen Kadar on the 14th March 2018
Fantastic as always!
Loved the food, would like a korma balti on the menu though.
placed by Jacqueline Turner on the 10th March 2018
Another lovely meal, super tasty
placed by Jacqueline Turner on the 21st February 2018
Great tasting food, excellent service
placed by Jacqueline Turner on the 17th January 2018


With the prevalence of the pandemic, food insecurity is on the rise. According to the ENUF, 10 percent of households were food insecure in 2016. This number is only expected to grow.
You can make a tangible impact on the quality of people’s lives by choosing to donate to a food bank near you. The best part is, it’s actually easier than you think. Read on to learn how!
What Is Food Insecurity?
It first helps to know what food security is and how your food bank donations can change the lives of families and individuals who are struggling. The USDA defines food insecurity as the lack of consistent access to food in order to lead an active and healthy life.
It’s important to remember that even people above the poverty line can experience food insecurity. It can also range on a four-level spectrum. The highest level has no anxieties about consistent access to food. On the lowest level, food intake is reduced at some point during the year because of a lack of money and resources.
By donating to local food banks, you’re aiding families and individuals that would normally suffer alone through their lack of access to food.
How do food bank work?
Now that you know what food insecurity is, donating to food banks is one of the best ways to help out. You can find over 2,000 in the UK alone. Here are our tips on how to get started:
Using a Food Bank
The easiest way to begin is to find a local food bank. The Trussell Trust has the largest network of food banks that you’re able to search for on their website by typing in your zip code or state. They’ll show you the closest food banks to you if there are ones nearby. If you can’t find one through this site, you still have a variety of options.
City Harvest London helps collect surpluses of food from local restaurants. After collecting this high-quality food, they make sure it’s redistributed to soup kitchens, homeless shelters, refuges for women experiencing domestic violence, and more.
Independent Food Aid Network is a great option if you want to be involved in the advocacy for food security across the UK. They have a vision of a world where good food is readily accessible to all, and they strive for this vision by giving independent food aid providers a voice.
The Felix Project collects fresh and high-quality surplus food that isn’t able to be sold in regular markets. Once they’ve collected the food, they provide a free door-to-door service to deliver to charities and suppliers.
What to Donate
Once you find a food bank near your home, make sure to check out their website or call ahead to learn about their coronavirus precautions. If you check out their website, they may also have a list of items that they need. However, most food banks will accept:
- Peanut butter
- Canned soup
- Canned vegetables
- Canned fruit
- Canned fish
- Canned beans
You can see that all of these items are shelf-stable and non-perishable. This makes it easier to store and ensure that everyone is given high-quality food that hasn’t gone bad. Remember that food banks may also accept items that aren’t food as well, such as toiletries and household items.
For these items, it’s even more important that you call or check ahead so that you’re giving them items that they’re able to accept. If you’re still struggling to decide what to donate, take a look at your own pantry and think about the recipes you make multiple times a month.
Chances are, families and individuals who are struggling would appreciate these pantry items too!
What Not to Donate
Although the items food banks accept can differ, there are a few set rules. If you try to donate any of the below, food banks can’t accept them: Items that need refrigeration
Your local food bank may not have the freezer or refrigeration space needed to properly store these items. They may be working with retailers and other organizations in order to source fresh food. Expired food
Even if you’re donating canned food, make sure it hasn’t gone past the “use by” or “sell by” date. Food with packaging concerns
Food banks can’t accept donations when there are concerns about the packaging and how fresh the food is inside. For instance, if the packaging is ripped or a can is severely dented, it’s better not to donate it as the food could be spoiled or tainted.
Cash Donations and Volunteering
Even if you don’t have food to donate, you can still do a lot of good by giving a cash donation. This enables food banks to purchase items that they’re lacking. Many organizations allow you to become a monthly door with automated payments that you can keep track of and deduct from your taxes.
You can also start online fundraisers for your favourite charities or ask friends and family to donate to a food bank charity for your birthday or special occasions. If you don’t have anything to donate, you can also give your time by volunteering for any organization you find.
When it comes to helping those in need, you have a variety of options.
Helping Those in Need
By choosing to donate to a food bank, you’re helping struggling individuals and families combat food insecurity. It’s important to remember that even people that are above the poverty line may struggle with food insecurity at least once a year. They feel anxious about food or cut their intake in order to save money and pay off bills and debt.
Families, neighbours, and your community need your help. Continued support for food banks is essential to keeping our local communities alive during the Coronavirus outbreak. Donate and volunteer today.
Also, If you have questions about donating or volunteering, be sure to subscribe to our monthly newsletter or if own a charity organisation and want to set up a food bank for your community? Contact us today to get started.
Categories: Charities, CIC, Food Banks, Food Banks
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As humans, we’ve always been connected to our food. We started as hunters and gatherers, then became farmers. We’ve evolved with a connection between ourselves and the land, which has nourished us mind, body, and soil.
A century of industrialized agriculture has taken our food out of our backyards. With origins increasingly further from home, our food lands on grocery store shelves after traveling from all corners of the globe.
The good news is: food is still in your backyard! Local farmers and ranchers are raising animals and growing vegetables that nourish body and soil alike – all near home, in our own backyards. Find a farm near you today.
We begin by ensuring that each farm and ranch has 100% grass-fed ruminants (think beef, lamb, bison) and pasture-raised pork and chicken all free from antibiotics and hormones. Dozens of filters allow you to find a farm that matches exactly what you’re looking for. You can filter by product, certifications, practices, and so much more.
Find out how to use our customizable set of filters to find the food you’re looking for, right near home, with our introductory video!
Near Home is a collective: people who have experienced the myriad of ways that local food has the power to nourish mind, body, and soil. We can connect you with a farm raising food that’s good for the land and your health, and that’s right near home. It all starts with one connection between you and a farmer to lay the ground work, nourishing your connection to nature, to health, to a community, to an ecosystem, and beyond.


UNIQUE INGREDIENT FOR THE SUPPORT
OF A BALANCED METABOLISM
- Natural absorption delay of dietary carbohydrates, including refined sugars and pure glucose
- Prevention of glucose peaks due to balanced blood sugar levels
- Maintenance of blood sugar levels within normal range
DELPHINOL® CONTRIBUTES TO A HEALTHY METABOLIC MANAGEMENT ENJOYING LIFE - WITH THE RIGHT BALANCE?
In today’s world our diet consists of foods full of carbohydrates including sugars and starch that can cause a steep and rapid rise in blood glucose. Even when avoiding certain sweets or eating low-carb, there are many foods which contain hidden sugars.
This increasing sugar consumption is leading to unbalanced metabolism.
Mode of action DELPHINOL® BALANCES SUGAR ABSORBTION
Generally speaking, the starch obtained from food is converted into glucose with the help of the enzyme alpha-glucosidase in the intestinal lumen. Then the glucose is transported into the blood stream via a Na+-dependent glucose symport. The result is that vast quantities of glucose enter the blood stream after a meal and cause a rapid rise followed by a steep drop in blood sugar levels.
Delphinol® slows down both the breakdown of starch into glucose as well as the transport of the glucose into the blood. This causes a slowed glucose release into the blood stream and sugar levels rise steadily and more slowly. This avoids blood sugar peaks.
Delphinol® lowers postprandial glucose
Clinical data show the impressive potential of Delphinol® in regard to a healthy glucose metabolism, making Delphinol® a perfect ingredient for your food supplement.
EFFICACY DELPHINOL® CONTRIBUTES TO A HEALTHY METABOLIC MANAGEMENT
lowers acute fasting glucose
lasting, prominent HbA1c reduction over 3 months
induces secretion of the satiety hormone GLP-1 in vitro
PRODUCT CONCEPT IDEA DELPHINOL® FOR SPORTS NUTRITION
Delphinol® contributes to an efficient and constant energy distribution
Zinc has a role in the process of cell division*
Vitamin B2 contributes to normal energy-yielding metabolism*
Magnesium contributes to normal muscle function and electrolyte balance*
Vitamin B6 contributes to a normal protein and glycogen metabolism*
Calcium is needed for the maintenance of normal bones*
*EFSA claim available
PRODUCT CONCEPT IDEA DELPHINOL® FOR WELL-BALANCED BLOOD SUGAR LEVELS
Delphinol® delays the release of dietary glucose into the bloodstream, to avoid sharp spikes and high blood glucose levels
ChromoPrecise® ensures a better uptake of glucose by cells, by amplifying the insulin instruction to channel glucose out of the bloodstream and into the cells for utilization of glucose as energy source
ChromoPrecise® includes chromium in the form of an organic cellular bound chromium yeast.
Chromium contributes to the maintenance of normal blood glucose levels*
*EFSA claim available


Nepal has the potential for some of the best coffee in the world. The problem is the country is still developing so it's not a priority, yet.. Grown in the Himalayan foothills Nepal's coffee production is finally kicking off. With some beans grown over 4,000 m the taste is strong, nutty and very smooth. The main issue is ... roasting.
Similarly cafes as a place to chill with a cup of coffee have only taken off since about 2014. Luckily post-2015 earthquake Nepal's reconstruction of it's tourism industry means a boost in little coffee shops continues. However they are reliant on tourist numbers and a good business environment. Something that is not always available in Nepal. The result is that many coffee shops and cafes in Nepal open up and are gone again in 6 months.
Another problem in Nepal is the influx of cheap "Nescafe" style drinks for the influx of Chinese tourists. They like flavored coffee and are not fussed about quality. The result is that many restaurants or hotels are opting for the cheaper and easier options involving coffee.
I like freshly roasted coffee. Italian roast is my favorite. Espresso in particular or for some afternoons a mocha. A breakfast Americano will also do if need be. On this page I'll show you where to find the best real coffee in places that should remain open for a while. I'll also touch on locations where you can get good coffee and locations where you can't find a good cup so you'll need to bring your own.
More about coffee growing in Nepal
The most popular coffee grown in Nepal is Arabica coffee. Areas it is grown include Palpa, Lalitpur, Kavrepalanchok, Sindhupalchowk, Lamjung, Kaski, Gorkha, Syangja, Parbat, Baglung and the in the hills around Pokhara. Above 4,000 meters and the coffee beans are said to be especially good.
There are many coffee shops and cafes in Kathmandu city that claim to serve coffee. Unfortunately most do not. The coffee is either not fresh or else it's Nescafe. Unfortunately cafes in Kathmandu are in the habit of overcharging for a coffee too. So watch out!
Himalayan Java Coffee is Nepal's own brand and it's got several locations in Kathmandu. The easiest to reach is the one in Mandala street and the other is near Tri Devi. Both locations offer comfortable seating and a good range of coffees. They also offer cakes, breads and snacks. The Wifi works well and there's a generator. The espresso here is good. The taste is smooth, nutty and the roast airs on a medium. The presentation is generally okay, but quite often you'll need to ask for a water. Americanos are equally as good but sometimes not very hot. Mocha's are pretty bad. The staff can be pretentious. The main issue is that it's usually full of hipsters, expats, rich Nepali kids and volunteers which takes any relaxation and throws it out the window.
Located in Amrit Marg the popular Chikusa Cafe has been around since 1998 which makes it one of the oldest dedicated coffee cafes in Nepal. At first the bar area looks small but there is a back to the cafe where smokers go. Don't expect to find an espresso machine here, there is none but that doesn't matter. The freshly ground coffee here is served up through cloth filters, moka pots and french presses. It's a strong flavoured coffee rich in texture and taste. There's an extensive breakfast and snack menu served throughout the day with the friendly staff. There's a great atmosphere here, wifi and the coffee served is some of the best in Kathmandu. Get here early for breakfast though, as it's very busy from 8am -11am.
Practically a landmark in Thamel Pumpernickel Bakery has been serving happy travelers for decades. A coffee here is not so established though. Basic brews at high prices seem to be the order of the day. An Americano is okay but nothing to write home about. All other coffees are so so.
Garden of Dreams
Another favorite landmark the Garden of Dreams offers some of the best landscaped views in Nepal. The coffees served inside at the Kaiser Cafe are good but again by no means special. They are however some of the most expensive coffees in Nepal. Most of the people here are again expats, rich Nepali and the odd tourist looking for a break. If it's a break from the traffic of Kathmandu you are after with great scenery (there's an entrance fee) and a good coffee, then you'll find it here.
New Orleans Cafe
With rave reviews for its restaurant you'd think New Orleans good but out a great coffee. Sadly they can't. Try the place in Mandala street just outside near Baskin Robbins. It's serves better coffee. Enough said.
The coffee served here is fine, but overpriced and seriously not worth it during the off season. Go here in the afternoon or late morning during peak tourist season when they've remembered to turn the espresso machine on for a while.
A nice restaurant serving good quality food does not make a for a great coffee experience. Gaia serves up fine coffee but it's nothing to get exciting about.
Woodside Coffee Shop
Located opposite hotel Marshyango Woodside Coffee shop coffers some of the best coffee in Kathmandu at excellent prices.There's a small selection of well priced cakes and sandwiches on offer here too. The only downside is if there's a power interruption then there's no coffee. Thankfully that's rare these days.
Hot Breads Bakery
This iconic little bakery has invested in an Illy espresso machine downstairs. You can take the coffees upstairs if you wish afterwards. It's one of the few places open at 7am where you can get a hot coffee. It's over priced, but there's not much of choice at that time of the morning.
Other honorable mentions
Dedicated coffee shops are hard to come by. Most people have a coffee with their breakfast or a snack. Some of the better places to get a good Americano include. Black Olives, Flavors (Boudhanath), Rosemary restaurant, Zaika Nepali Cuisine and the little coffee store outside Sherpa Mall.
Being Nepal's number one tourist resort Pokhara's Lakeside area has had numerous coffee shops open up in the past few years. The problem is many of them don't stay open for long. That said, there's something al lot more relaxing about having a coffee in Pokhara than in Kathmandu!
Himalayan Java Coffee
Opening in 2015 the location offers some of the best morning views for a coffee in all Nepal. Similar to Kathmandu the coffees are well roasted, nutty and hot. The staff here are lacking any enthusiasm though. The presentation of an espresso is the best in Nepal but that doesn't make up for the long wait time.
AM/PM Organic Cafe
Probably the most popular cafe in Pokhara for volunteers AM/PM does serve a good coffee with a good menu choice. The problem is the price. The coffee here is overpriced and when they do adjust the price the menu items seem to go up.
There's an upstairs and downstairs seating area to Perky Beans so don't let the small entrance put you off. The coffees here are quite good, nothing super special, but good. It's well worth diving into their giant milkshakes, mint lemonade and sandwiches though!
Located just off the main strip this little coffee cafe is probably one of the nicest dedicated coffee shops in Nepal. The coffee itself is well roasted and none too bitter. There's a nice selection of cakes and breads here as well. On a sunny morning it makes for a great place to sit out and enjoy a good coffee.
One would never think that a pizza place could serve up a great coffee. Pokhara Pizza probably has the best Espresso in Nepal if not Asia. Go to the coffee bar section and you'll see a small hand roaster. The beans are from the owners farm. There's a fresh roast every week which makes this nutty smooth coffee like liquid gold. The only trick is to ask when the beans were roasted! (currently closed for relocation in early 2017)
Other honorable cafe mentions in Pokhara
As mentioned at the start coffee shops in Pokhara seem to come and go every 6 months or so. Generally speaking restaurants in Pokhara don't serve the best cups of coffee compared to Kathmandu. That said, it's easier to find a new cafe in Pokhara than Kathmandu. So keep hunting!
Don't expect to get a good coffee in Chitwan. There's only one dedicated coffee shop in Sauraha and it's not always open.
Coffee Shop (Sauraha)
The only dedicated coffee shop in Chitwan they have an Illy espresso machine. The shop is usually open but the coffee machine is usually dependant on electricity being available.
Other places to get a coffee in Chitwan
Most hotels and restaurants in Chitwan offer coffee. Do be careful of the "Nescafe Effect" here. Ask for "filtered coffee" to be sure.
Aside from high-end resorts it's hard to find freshly ground coffee in the rest of Nepal. However you will find good coffee popping up in the strangest of places like alongside a road by the Elephant breeding center in Bardia.
Similarly there is civet coffee (Kopi luwak / poop coffee) in the foothills of Pokhara, again it's listed in my guidebook.
Again, your best option to find fresh coffee in Nepal is to ask for "filtered coffee", nearly everyone knows what this is. From there, ask for the type of coffee you want. Do take note of the type of place your are in though, as many places outside of Kathmandu or Pokhara simply won't know what you mean.
For a full list of cafes and restaurants do check out my guidebook to Nepal below.
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From one budget traveler to another, check out the details below and you'll see why, this is better tan any other guidebook, I promise.
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Essentials Of An Endometriosis Diet Plan Foods To Eat And Avoid:
The theory behind her endometriosis diet plan: “The diet aims to reduce internal inflammation within the body, improve pain responses, and support estrogen excretion from the body,” Shepperson Mills explains. She says that 20,000 women have tried the diet and many reported improvement in pain levels and fertility.
How Diet May Affect Endometriosis:“Women with endometriosis should avoid fatty foods, such as red meat and [high-fat] dairy foods that may be high in PCBs and dioxins, to reduce their exposure to these estrogenic pesticides,” she suggests. Use organic food whenever feasible, or peel fruits and vegetables, she recommends. Some research suggests a link between dioxins in the environment and increased levels of estrogenShepperson Mills also cites studies that found an association between oxidative stress — which includes the formation of cell-damaging substances called free radicals — and endometriosis. Additional research found that a lack of antioxidants may contribute to endometriosis, while absorbing key antioxidant nutrients like selenium and vitamins A, C, and E may help keep it under control.Essentials of an Endometriosis Diet Plan.


This is a bad recipe, an unhealthy recipe, a special treat recipe; but absolutely delicious! Being Easter, it’s a great excuse to make Mars Bar Cake!
It’s not really a cake, just a kind of posh Crispie Cake.
When I was young I first tasted Mars Bar Cake in Cumbria when visiting my Aunty who lived near Silloth. You could buy Mars Bar cake from lots of the bakeries there, but I can remember eating she made it herself too. I’d forgotten all about it until a few years ago when I received some as a gift. Being a teacher, we certainly don’t expect presents at Christmas or at the end of a school year from pupils and I’m always a bit embarrassed by this, but I thoroughly appreciate the wonderful generosity, and kind words that are given. One Christmas I was given a beautiful gift box and inside was homemade Mars Bar Cake. It was so appreciated and gorgeous. After the holidays I passed on my thanks to the pupil and his mam. She was over the moon that I had enjoyed them so much and explained they had made them together as a family and they always tried to make home-made gifts. She passed the recipe onto me in the playground and this is my version of it. I’ve added the mini eggs for Easter, and have made them as gifts for my grandsons.
Mars Bar Cake
6 Mars Bars
3 x 100g Bars Milk Chocolate (I used Asda Milk Chocolate – cheap but the best and tastiest for cooking)
180g unsalted butter
120g Rice Crispies
Mini Eggs to decorate
1. Slice all the Mars Bars into small pieces and put in a pan.
2. Weigh out 180g of butter. Cut into small pieces and put in pan with chopped Mars Bar.
3. Over a gentle heat, melt the chocolate and butter. You need to stir constantly so the mixture doesn’t stick and so that it doesn’t split and separate. The nougat part of the Mars Bar takes the longest to melt.
4. When melted, stir in the crispies. I added 100g first and then added an extra 20g so that all the crispies were evenly coated.
5. Spoon mixture into a lined baking tray or flan dish. The one I used was a couple of inches deep. Spoon evenly and flatten down. The mixture will cool and set a little as you do the next stage.
6. Break up chocolate into pieces and melt over a bain-marie or in the microwave.
7. When the chocolate is melted pour over the crispie mixture and level out.
8. If making for Easter, sprinkle with mini-eggs.
9. Put in the fridge for a few hours to set.
10. When set, cut into pieces.
As I say, they’re not healthy, but very tasty and may be something to make if you end up with a house-full of Easter Eggs this weekend.
If you try, let me know what you think.
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(Available until 10pm)
Fresh Mozzarella Capresé 5.95
Exceptionally smooth mozzarella with fresh basil, tomatoes, & extra virgin olive oil, drizzled with balsamic vinegar.
Oven-Toasted Garlic Breadsticks 5.50
6 breadsticks, served with side of sauce.
Garlic Cheese Bread 4.95
Served with side of sauce
Pizza Fries 7.95
Herb brushed flatbread topped with garlic, mozzarella & cheddar. Served with our warm signature sauce for dipping.
Your choice of plain or hot buffalo. Please allow 20 min for these oven baked gems.
6 pieces - 9.99 / 10 pieces - 13.99


Join OUR Team!
Responsible for preparing food in accordance with established menus, recipes and sanitary standards. Oversees the work of other dietary personnel assisting with food service preparation, and assume additional responsibilities in the absence of the Food Service Manager or Dietitian. Responsible for helping in housekeeping as needed.
Essential Job Duties:
Prepare or direct the preparation of all food served in the facility. Assure adherence to menus, including those for special diets ordered. Provide input into development/revision of master menus and modified diet menus. Assure optimal quality, temperature and appearance of meals. Act in compliance with federal and state sanitary regulations as well as facility infection control guidelines and dietary policies and procedures, Maintain a clean, hazard-free work area. Assist with the purchase, storage and inventory of the food supply. Participate in department/facility meetings, as required. Adhere to facility policies and procedures and participates in facility quality improvement and safety programs. Perform other duties, as assigned,
Educational and Experience Required:
High School diploma or equivalent preferred.
Experience with quantity food preparation.
Must have a food handlers certification
Position Type : Full Time
Shift : Evening
Closing Date: 04/19/2018
Beth Cavanah - Director of Human Resources
615 Old Symsonia Rd
Benton, KY 42025


Just as I was putting together dinner the other night I realized, much to my dismay, we were out of veggies. I looked around the kitchen and found the only things that might work were an orange heirloom tomato and an avocado. My mind went right to a Caprase salad, though those are not quite the right ingredients. The tomato, avocado, fresh mozzarella, evoo, balsamic vinegar and sea salt ended up be
ing not only a happy sort of accident but AMAZING! So rich, creamy and melt in your mouth good we could'nt believe it. Not only was it tasty - it was quite beautiful as well.


The team at Harbour Kitchen have been helping Melbourne businesses celebrate Christmas in style for over 10 years. From more formal, seated Christmas events to casual cocktail parties al fresco, Harbour Kitchen’s stunning waterfront location creates the ultimate backdrop for festive celebrations.
Corporate event planners are spoilt for choice with our range of Christmas Party menus – from traditional Christmas flavours to grazing and cocktail party menus – our team enjoys catering for a diverse range of tastes and special dietary needs. The team at Harbour Kitchen understands how important great food is to successful events and will work closely with you to create your perfect Christmas party menu. Celebrate the year that was with our range of beverage packages featuring a wide range of wines, beers and spirits that can be tailored to suit your event.


Join us at The Halfway House, Willand, for fantastic food and great times. We are a family-run restaurant and bar specialising in hearty home-cooked food. Where possible we use local suppliers, supporting farmers and small businesses throughout the region.
Meet friends and family in the bar with your favourite tipple or relax in the spacious restaurant and allow our staff to spoil you. We'll even do the dishes!
With a large secluded garden (dog-friendly of course) and plenty of car parking space The Halfway House team aim to welcome you into our home.


Born in 1976 in Piraeus, the largest port city of Greece, Giorgos Papaioannou considers the sea as his main source of inspiration since his childhood.
Driven by his desire to go deeper into the tastes and aromas of the Sea Cuisine's classic simplicity, Papaioannou delivers true culinary indulgence using the freshest fish and seafood sourced from hidden corners and forgotten villages of Greece.
His commitment to the highest quality ingredients made his first flagship restaurant a top destination for fresh fish and seafood in Athens. Giorgos learned the secrets of Sea Cuisine from his father back in the early 90’s, when their family-owned fish restaurant was initially located in the backstreets of Mikrolimano. In spring 2013, it moved to the seafront on Akti Koumoundourou to elevate the dining experience of its guests with the backdrop of Mikrolimano marina, a traditional fishing port of simple, effortless charm. The success of the iconic PAPAIOANNOU restaurant is sealed with various distinctions like the FNL Best Restaurant Award and many more accolades. In spring 2021, PAPAIOANNOU restaurant launches a second location in Kefalari, Kifissia, an exclusive suburb in northern Athens boasting a long tradition of hospitality since the 1920s.
With the intention to further share his core values, Papaioannou continues his culinary journey with the BARBOUNAKI BY PAPAIOANNOU concept by opening the first restaurant in Glyfada, Athens, in 2013. Since then the BARBOUNAKI collection has grown to include various outlets in Greece with the prospect of its development internationally.
His vision to introduce the treasures of Greek nature to international travellers is expressed through the ARMYRA BY PAPAIOANNOU restaurant brand operating in five-star hotels and resorts in Greece and abroad: the first one at COSTA NAVARINO - THE ROMANOS, A LUXURY COLLECTION RESORT in the Peloponnese, Greece, since 2015 and the second one at AMARA - A FIVE STAR LUXURY HOTEL in Limassol, Cyprus, since 2019.
Giorgos’s restaurants demonstrate a great commitment to quality ingredients by building strong relationships with fishermen and farmers around Greece. Today, in collaboration with Restaurateur Dimos Stasinopoulos, all concepts are developed through OKYALOS GROUP OF RESTAURANTS, an independent Restaurant Group they have created together, with the addition of the OUZERI BY PAPAIOANNOU brand in summer 2020.
After many years of dedication to authenticity, Papaioannou's name is strongly correlated with quintessential seafood, where simplicity meets the finest handpicked seasonal produce, the warmth of the Mediterranean hospitality and the exquisite flavours and aromas of Greece.


Let’s move away from the touristic areas and give you a glimpse of the off-beat Venice where the locals hang out and brush up on food culture and local wines with this unique Bacari experience. You will experience a private guided walk through the culture of these typical Venetian eateries that serve up street style delicacies – meatballs, fried squid, creamed cod on mini bruschetta’s served with ‘cicchetti’ – small glasses of wine or omnipresent Aperol Spritz. Discover the best dishes and finest wines. With the picturesque alleyways, hidden canals, colourful stands and fresh markets, an amazing experience awaits you. The best way to comprehend the Venetian culture is through its food. Join us on this gastronomic journey, a perfect combination of food and sightseeing.
The bacari, typical small local bars where you can taste delicious quick Venetian speciality cicchetti’s similar to Milan’s aperitivo or Spanish tapas that are served with a glass of local ‘ombre’ wine in spartan glasses. For someone that has never experienced bacari-hopping, Viaggi di Architettura is the best company you can ask for. Here is a selection of ‘bacari’ that we propose:
- Algiubagio, Cannaregio 5039, also a restaurant with tables on the Fondamenta Nove looking over to Island St. Michele and Murano
- All’Arco, Calle Arco vicino ruga Rialto, San Polo 436, ideal for a morning break; packed with shoppers from the local market close to Rialto with their bags filled with fruits, vegetables and fish
- Ca’ d’Oro alla Vedova, Strada Nuova, Cannaregio 3912, excellent polpette, meatballs
- Al Portego, Calle della Malvasia, S. Lio, Castello 6014, also a small restaurant ‘trattoria’ that serves typical venetian delicacies
- Al Refolo, Via Garibaldi, Castello 1580, perfect place to have a break during your visit of Biennale di Venezia on your way to the Arsenal
- Ai Zemei, San Polo 1045, very kind owners that have covered the walls with the photos of twins
- Osteria Da Codroma, Fondamenta Briati, Dorsoduro, local pub and good service
- Da Lele, Campo Dei Tolentini, S. Croce 183, a ‘must go’ place for the locals and students close to IUAV
- Osteria Vecio Frittolin, Calle Regina 2262, variety of choices from classic venetian dishes to more creative and sophisticated fish based dishes
- Al Merca, at Rialto, there are no places to sit and it is minuscule but on the other hand there is famous meeting point ‘Campo Bella Vienna’ to hang out
For information, reservations or special requests on routes dedicated to the city of Venice by Viaggi di Architettura.


Pappa Roti is a Bakery Restaurant in the area around Robson St and Nicola St, where the average rating for Restaurants as of this Friday is 3.9 out of 5.
Some say Pappa Roti is excellent.
Please include your correct email address.
This is the food page of Pappa Roti on 1505 Robson St Vancouver BC V6G 1C3.
(first reviewed on December 17, 2017, last updated on December 17, 2017.)
Pappa Roti is ranked #1 of 7 Restaurants in Robson Street Vancouver.
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