The list of free things to do in Nashville is long. Once your Nashville Movers relocate you to the capital …
Nashville’s Top Restaurants to Visit this Fall (2019) Edition
Ah, Nashville. The city of music. Many aspiring musicians dream of coming to Nashville to kick start their careers. It is the place where dreams come true. However, to start working on your music career, you first need to take care of your basic needs. The most important human need of all is eating. And let us tell you, Nashville is an amazing place to be when it comes to restaurants! In this article, we will delve deep into the city’s best places to eat and list you some of Nashville’s top restaurants to visit this spring. Let the exploration of Nashville’s food map begin!
Pelican & Pig
This one is located in East Nashville on 1010 Gallatin Avenue. Owned by Nick and Audra Guidry, they really outdid themselves both on the appearance and the delicious plates they offer. Many of their meals are prepared on wooden grills. When you decide to come here, you will see that the restaurant is divided into, the main dining room, the bar, and the chef’s table. You can enjoy your meal wherever you want and feel that it will be the best accommodation for you. Some of their specialties are 6-day sourdough with seasonal butter, Brussels Caesar, beets with coconut cheese, and shrimp and grits. And all of those dishes are amazing. Just make sure to leave some room for dessert afterward. This is a great way to unwind after visiting one of the most popular music festivals in Nashville!
Green Pheasant is a great choice if you want some Asian cuisine. Japanese to be more specific. The whole city is talking about this restaurant! It is located on 215 1st Ave S in Downtown Nashville, and it is the perfect place if you are tired of your regular recipes. The food options mostly focus on teishoku. This is a traditional Japanese “set meal” and it includes a main dish, miso soup, tsukemono, rice, and daily sides. The main dish is, of course, your choice, but the side dishes are mostly standard.
Their most popular dinner dish is the Tennessean trout prepared in a traditional Japanese way and served with steamed buns and slaw as well as Okonomiyaki. The Okonomiyaki is a Japanese pancake made with smoked ham, bacon, potatoes, and scallops. Certainly one of Nashville’s top restaurants! It may even be worth to come from Columbia to Nashville just because of this great food place. Ask some moving companies Nashville TN to see what do they offer. They may even recommend the Green Pheasant!
Sunda New Asian
Another addition to Nashville’s top restaurants is another Asian restaurant. This time we will take a trip through the whole of Southeast Asia. If you are not sure which national cuisine you wish to eat, but just know that you want Asian, this is the place for you. The meals range from Japanese and Chinese, to Vietnamese and Thai. Their most famous meals are crispy Brussels sprouts and oxtail pot stickers. Other than that they are known for their garlic crab noodles, and “crazy rice”. Crazy rice is basically rice filled with delicacies such as lobster, shrimp, or chicken, with some spicy sambal sauce on top.
This restaurant is located in the Gulch which is one of Nashville’s hottest areas. Make sure to book early if you chose this one as one of Nashville’s top restaurants.
If you are more of a steak person, then Bourbon Steak has got you covered. The owner, Michael Mina is a renowned cookbook author, and we really like what he did with the place. He must’ve read our Home redecoration tips article! The restaurant is located on the 34th floor of the new JW Hotel, and it offers amazing panoramic views of the whole city. Their steaks are one of the best in the city, even though Nashville is brimming with them. Other than beef steak, they have some options available, such as lobster pot pie and a shellfish platter with oysters, gulf shrimp, lobster, and king crab (cold or broiled). Certainly one of the top steakhouses in Nashville!
Food Network’s celebrity chef, Maneet Chauhan has made her mark in Nashville. By opening one of Nashville’s top restaurants, she introduced an interesting concept. This restaurant is based on Indian street food, served in a very bright and vividly colored room. All of this really adds up to the feeling of being in an Indian Bazaar.
In the Indian language, “chaat” means hand-held, which refers to something like Indian hot dogs. But the options you can choose from are much more delicious and spicier than hot dogs. They offer roasted buttered chicken (called The O.G.), the cauliflower masala (called “Go be awesome”), a chicken kabob with Indian Spices, or potato stuffed peppers (called Just Chili’n). Their food is even more delicious than their creative names for different foods. You may even play a game in which you estimate the deliciousness of a certain meal compared to how creative the name is. Just like you can get a precise moving estimate Nashville if you decide to move here!
Tavern at Bobby
Most of the aforementioned restaurants feature dinner menus only. However, we will now present you one that offers a full day menu. Located at the lobby of the Bobby Hotel, this amazing restaurant offers a wide variety of meals to choose from. For breakfast, you can treat yourself with a blueberry and lemon pancakes or the ratatouille omelet. There are many seasonal foods added by the chef Jeff Axline which include duck confit with artichokes and charred carrots and braised rabbit rigatoni with turnips, golden beets, and mushrooms.
When you move to Music City, you will realize that having brunch is a big deal here. One of the favorite brunch meals in one of the Nashville’s top restaurants is brussels sprouts covered with in a chili-bacon syrup and scattered with bacon pieces. If your mouth does not water when you hear this, it probably will after the first bite.


With the video and recipe below learn how to make your own ghee easily. Additionally, find out what the health benefits of ghee are and what ghee can be used for.
What is Ghee?
Ghee is also known as clarified butter, i.e. butter that has been clarified/cleared. Ghee is composed predominantly of saturated fat. It contains a number of fat soluble vitamins notably Vitamins A, E and K.
Learn now how to make your own ghee, find the written recipe at the bottom of this page.
What can Ghee be used for?
Cooking with ghee imparts a sweet and wholesome flavour to food. It has a high smoking point, this is the point at which you can heat a fat to before it starts to burn and turn rancid. It is generally accepted that ghee’s smoking point is at 252 degrees Celsius. This means it is a good choice of fat should you wish to saute or fry something either in a pan or in the oven. By contrast Olive oil for example has a smoke point of 190 – 220 degrees Celsius depending on the degree to which it has been processed. The more refined the higher the smoking point.
Ghee is great for the digestive system, it has helps to balance excess acidity in the body and soothes an inflamed digestive tract. It is highly nourishing, soothing and brings a sense of calm to an excited nervous system.
Trying adding a ¼ tsp to your porridge in the winter, or substituting it for butter when making a cake, it imparts a decadent richness. On its own it can have a very strong smell which is an acquired taste, cooked though it takes on a much more pleasing smell and taste.
How long does it keep for?
According to Ayurveda ghee that is well made, that has zero excess moisture left in it and kept in a cool dark place will keep for 100 years. In fact this type of ghee is supposed to be able cure all manor of aliments. Personally, the ghee I make never lasts longer than a month or so as it all gets used up in delicious recipes and on dry skin in the winter.
Is Ghee good for you?
Like everything in life it is a question of moderation. There are some pieces of research that have been conducted purporting that Ghee helps to build good cholesterol (High density Lipids) in the body. Cholesterol is an important factor to maintain healthy cells, both in their structure and function. I personally recommend using a range of fats in your diet as they all have their own unique tastes and individual distinct benefits, variety provides the spice of life.
What you will need:
- 1 pack unsalted organic butter
- 1 jam jar
- 1 small piece of muslin cloth
- An elastic band
- Put one pack of organic unsalted butter in a saucepan on a low heat
- Sterilise a jam jar in the oven for 5 minutes at 150 degrees C
- Secure a piece of muslin cloth onto a jam jar with an elastic band
- Leave to bubble and crackle on a low heat for roughly 20 minutes, when the crackling ceases you know it is ready.
- Pour the ghee through the cloth and discard the leftover solids
- Allow to cool completely before putting the lid on, this is very important otherwise there will be condensation and there will be mould in the ghee soon.
Externally on the body
Ghee on it is own softens dry, chapped or chaffed skin. It instantly cools, soothes and emolliates rough skin. Check out this recipe to create your own super luxurious body oil.
Super luxurious body oil for dry skin
- 80ml storage bottle
- 60ml olive oil
- 15g ghee
Pour the olive oil and ghee into a saucepan and gently warm to allow the ghee to liquefy. Then pour into a glass bottle. Allow to cool completely before securing the lid. Place the bottle on the radiator to turn the oil into a liquid before use.


Written by Deborah.
In order to bake a cake that rises, certain ingredients are necessary.
Eggs, baking soda, baking powder, yeast pr other rising ingredients are required.
If one ingredient is used without the presence of another, the cake will not rise to its fullest capacity.
It’s the combination of particular ingredients and their chemical reactions with one another, with the application of heat, that causes the cake batter to rise.
It's the ingredients PLUS the chemistry that brings about the desired results.
When I was growing up, every weekend morning, my father wanted the same breakfast. My stepmother dutifully prepared scrambled eggs, salsa, a breakfast meat, a cup of milky coffee in a glass mug, and Kraft Macaroni & Cheese (because it’s the cheesiest!)
While living with my mother, I'd often refer to that tasty macaroni and cheese. One day, my mother decided to make Kraft Macaroni & Cheese for a surprise. But the surprise was hers, because instead of reading the directions on making instant macaroni and cheese, she tried to make a roux or a cheese sauce out of the mix. She experientially knew how to make a cheese sauce from scratch, and presumed it applied to the instant process. Her sauce failed, because the powdered cheese mix wouldn't dissolve in warm milk. The dry cheese ingredient must be added to the hot, cooked, starchy macaroni along with a pat of butter. It's the order, the combination and their chemical reaction to one another in the pan that makes the cheese sauce. What my mother, unintentionally produced was a globby cheese mess.
There's an order and a process of adding and mixing. Chemical reactions are needed to produce the desired result.
In Christian Adoption, there are necessary ingredients to reach a desired result. From my experience in Christian Adoption, I’ve found the following ingredients to be the most helpful.
A confidence in God’s love for you and your spouse.
A confidence in God’s willingness to forgive all our sins—no matter what we’ve done.
A confidence in God’s ability to bring to pass the seemingly impossible.
PRAYER FOR OTHERS.
LETTING GO of trying to figure it out .
FORGIVING your spouse.
FORGIVING God for what your mind perceives as being unfair.
Willingness to exert effort in the adoption process.
Taking care of physical details.
Providing an answering machine and/or voice mail for contact purposes.
Answering the phone when it rings.
Checking and reading email.
Maintaining an earnest desire to adopt.
Refuting a “good-will ambassador” adoption perspective.
Choosing a flexible perspective about adoption; adoption is full of compromises.
Keeping the ultimate goal in mind: adoption of a child, not an entire birth family (if you get that too, it's a bonus.)
LETTING GO of a time frame mindset.
LETTING GO of child gender.
Those that have successfully adopted, that have gone before those that are waiting, would endorse this list of ingredients. Christian Adoption is a journey of growth and life changes. If you find yourself lacking some of these important ingredients—ask God to help you and then follow His guidance. If you want to talk to someone about missing ingredients or tainted ingredients—contact Christian Adoption or reach out to other Christian Adoption couples.
All of us have processed through this ingredient list to a greater or lesser degree, so you're not alone.
All of us face challenges from day to day that can steal our peace and/or rock our world.
All of us cope with mental, emotional, and physical obstacles.
The key ingredient to our Christian Adoption success, is to keep pressing on.
We press on as we seek God’s guidance. We press on to understand God's Word. We press on as we check our personal ingredient list for successful living.
Baking ingredients are needed for a cake.
Boxed ingredients must be added in a particular order to make Kraft Macaroni & Cheese.
God’s ingredients are necessary for a successful Christian Adoption.Let the additions begin!
For more information please read Bailey.
We encourage you to follow God's loving guidance.
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Deborah S. Niles P.O. Box 243 Coffeyville, KS 67337
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Dirty French Is Miami's Most Irreverent Steakhouse Courtesy Of Ken Fulk
Dirty French Steakhouse opened doors in Miami's bustling Brickell neighborhood. The restaurant was conceived by globally renowned hospitality group Major Food Group (MFG) Interior designed by Ken Fulk to embody the rich history and opulence Miami is well known for. Dirty French Steakhouse offers the finest fare of meat and seafood you’d expect from a traditional chophouse, but offers a French twist on the classic cuisine.
Visitors can get a cocktail at the “Jungle Bar,” a lush lounge with a tropical motif thanks to cheeky banana leaf pendants, striking fringed cheetah print bar seats, and bespoke leaf patterned walls, once they enter the restaurant. From there, visitors will go through a somber and romantic corridor lined with beautiful mashrabiya paneling to the main dining area.
The main dining area is surrounded by upholstered burnt orange walls, with unique zebra print dining chairs providing a humorous and vivid contrast. The dining parlor (which may be accessible through the main dining room) offers personal alcoves with deep plum banquettes, perfect for special occasions. For those late Miami evenings, the private dining area with its vast mosaic mirrored “disco ball” walls is the place to be.
While admiring Fulk's creations, the restaurant's menu features typical steakhouse chops such as filet mignon, ribeye, and New York strip, as well as a weekly selection of rare off-menu dishes. Consider starting the night with the Dirty French wedge salad and either a 40-ounce Porterhouse or Wagyu Tomahawk to share on a date night or at a family supper.
Fresh seafood entrées and raw bar selections are available for those wanting the catch of the day, as a testimony to Miami's beachfront vista. Plus, appetizers like grilled oysters, tuna tartare, and lobster ravioli are delicious. Finally, savor soufflés flambéed table side by MFG'S pasty chef Stephanie Prida to cap off the evening with a performance.


The Restaurant Facility Management Association (RFMA) hosts their annual conference and exposition so facility executives in the restaurant industry can discuss real world issues with other restaurant facility leaders. Join Emerson as we demonstrate the latest technologies that lower restaurant operator’s energy and maintenance costs, deliver excellent dining environments, and improve profitability dramatically.
Venue Address: Gaylord Texan Hotel & Convention Center
1501 Gaylord Trail
Grapevine, Texas 76051
Event Participation: Booth #310


about the coorg food co.
Welcome to a journey of authentic Kodava cuisine!
At The Coorg Food Co. we strive to bring in the most delicious and popular flavors of a Kodava household using the freshest produce. Everyday, a menu is set based the fresh and wholesome produce available.
Our dishes are traditional Kodava recipies passed down through generartions over the years and refined to suit the modern pallete. A lot of our seasonal dishes are made with produce specially sourced from Coorg. You will find all your Coorg favorites – pandhi curry (pork curry), otti (rice rotis), noolputtu (string hoppers) and more, seasoned and cooked to delicious perfection.
Serving Lunch & Dinner
Our atmosphere is friendly and relaxed, perfect for your mid-day break from work, a night out with friends or a celebration with family on a special occasion. Our servers are warm, enthusiastic people who will make sure your experience is fabulous!
For party orders & home deliveries call us at:
08025441188 / 9663542470
open on all days


Strange thing that just bugs me: The word “preheat”. I have been going through recipe books and online recipe sites just sort of looking around for something to get out of the rut a bit. The word ‘preheat’ is in almost every recipe. (I am not a raw foodist, obviously. lol)
Let’s dissect the word a bit: “Pre” means before. Wouldn’t ‘preheat’ mean that is had no heat…before you add heat? Wouldn’t my oven be in a constant state of ‘preheating’ unless I was actually ‘heating’ it? Why the prefix? I know what it means, I am just saying that it is a silly, meaningless embellishment to the word ‘heat’. Why can’t it just say “Heat the oven to 350 degrees F”. Why do we have to plug those three letters at the beginning?
Ok…back to life…I am headed to the kitchen to get the baked potatoes out of the oven. Sadly, no matter how many recipes I have looked at, I still just put some potatoes in for supper. lol.


About this item
- MAKE ADJUSTMENTS ON-THE-FLY – Want hotter temperature or need to cook it longer? Simply adjust on-the-fly any time. Control time and temperature any time in the cooking process. Brio’s intuitive digital controls are easy to operate.
- DIGITAL CONTROLS – Set cook temperatures from 50°F to 425°F adjustable in precise 5°F increments. Unlike the primitive methods that regulate temperature by turning the heater on and off, our heater never turns off while cooking.
- POWERFUL CONVECTION FAN – Brio is an air fryer oven with a powerful 5-inch convection fan. It’s top mounted and promotes unrivaled cyclonic convection circulation.
- MULTI-LAYER COOKING – With 4 rack positions and multi-purpose racks, multi-layer cooking is more convenient than ever before. Cooking delicious meals for the entire family is now easy. It’s the perfect combination of capacity and versatility.
- DELICIOUS ROTISSERIE – Self-basting rotation browns the whole chicken sealing in the flavors while unwanted fats drip away. You can also tumble fry vegetables or French fries to perfection. Get inspired & create your own masterpieces.
- HEALTHY FRIED FOOD – Brio uses super-heated air and an efficient air-flow design to cook crispy, delicious fried foods without guilt. No more messy oils, added fats, or calories. Air fry all your favorites – even from frozen, without defrosting.
- INTEGRATED DIGITAL SMART THERMOMETER – Once the desired doneness temperature is set, Brio constantly monitors the internal temperature of your food and automatically ends the cooking process when the desired internal temperature is reached.
Watch the video here: https://www.amazon.com/vdp/067e5e537da7457893e9648dca0f9231?ref=dp_vse_ibvc3


Our restaurant is nestled between the industrial and residential zones, split by Pringle Creek, which flows through our back yard just past our large outdoor patio. The interior of the restaurant was designed and built by the Radtke family and features a stunning spalted alder bar, Norfolk pine tables, and is accented by heat-treated steel throughout to match our handcrafted tap handles. Our menu ranges from gourmet burgers to flatbread pizzas, as well as weekly specials. We have a large variety of foods to cater to any taste. Sundays we give our kitchen free reign of the kitchen and their creations are always imaginative and tasty. We are located not far from I-5, Hwy 22, and a few blocks from the Salem airport. Open 7 days a week, 11am to 10pm Monday through Thursday, 11am-12pm Friday and Saturday, and 11am till 9pm on Sunday.


In 21st century America, dining in itself has become passé. No matter how outstanding your meals are, it probably isn’t enough to serve as the centerpiece of a night out for the well-traveled diner. More and more, customers expect an experience that will entertain them and be memorable. For many dining establishments, the ideal way to enhance their customers’ dining experience is with an open kitchen.
Your Open Kitchen Should Treat Your Customers to a Mesmerizing Show
Restaurants with kitchens in full view of their diners provide entertainment that is utterly engaging without the added expense. Diners enjoy observing chefs prepare their meals; they become enthralled by the immense energy and activity that goes into operating a first class restaurant. Foodies embrace the opportunity to witness culinary creation, while other diners are merely entertained by the hustle and bustle of a hectic kitchen.
Time magazine lauds open kitchens: “As diners grew obsessed with celebrity chefs and the creative ways fresh and exotic ingredients were being combined, consumers increasingly came to view the flames and steam and clattering in the kitchen as part of the “show” of dining out.”
An open kitchen will also strengthen your relationship with your clientele. Not only will customers appreciate the insights into how you prepare your delectable meals, but the removal of barriers between diners and food preparers invites dialogue. This transparency and availability makes diners feel more at home and involved in the operation, rather than merely momentary visitors.
Finally, the dining experience itself is optimized. By treating your customers to an open view, they see and smell what looks most appetizing. This help customers work up an appetite and appreciate the coming meal.
Improve Your Operation
While there are added concerns with running an open kitchen establishment, if properly addressed, these concerns should only improve your business operation. For example, hygiene becomes a priority when in full view of the public, but this should help ensure that your employees are adhering to food safety regulations.
Another key concern is the aesthetics of your facility. While you probably invested a large amount in your dining area, your kitchen may not be as visually appealing. You may want to redo your kitchen, but for many eateries, it may be sufficient merely to upgrade your cooking equipment. Shining, new equipment may be enough to keep the attention of diners when in the hands of expert food preparers.
If you are unsure what kind of equipment would properly accent your eatery, you may wish to enlist the aid of longtime restaurant equipment vendors like Restaurant Appliance Depot, which has decades of experience outfitting all types of kitchens. As one of the industry’s kitchen equipment leasing leaders, Restaurant Appliance Depot has an extensive array of lease to own restaurant equipment, from the latest commercial range to a high performance undercounter ice machine.
If you are ready to transform your restaurant into an open kitchen, you will be taking the right step forward. By inviting customers to view and participate in the cooking experience, you are creating a powerful and compelling dining memory that will remain with them for some time to come.


We will have your order ready in
approximately 15 minutes or less, or you
may designate a time for pre-ordering during checkout.
Breakfast 7:30AM - 10:45AM
Lunch and Dinner 11:00AM - 7:00PM
Dear Valued Guest,
Our Online Ordering menu will be unavailable from:
• 10:45am to 11:00am due to the Lobby Grille changing to the Lunch menu, and
• 1:50pm to 2:15pm due to the Lobby Grille staff being in their safety huddle
• Saturdays, Sundays, and Holidays
We apologize for any inconvenience.
* Consuming raw or undercooked eggs, meat or seafood may increase your risk of
foodborne illness, especeally if you have certain medical condtion


Mushrooms sold in NSW Queensland recalled over bacteria fears
Mushrooms sold at Asian grocery stores across Queensland and northern New South Wales are being recalled due to bacteria fears.
The K-mama Enoki Mushrooms (300g) have been recalled by Food Standards Australia New Zealand due to a microbial contamination of Listeria monocytogenes.
“Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems,” the food safety regulator said in a statement.
“Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.”
The product is originally from South Korea.
It was sold in Asian grocery stores in Queensland and Lismore in NSW.


Seasons Greetings and best wishes for a Prosperous New Year!!
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National Food Survey (NFS)
The National Food Survey (NFS), which closed in 2000, was the longest-running continuous survey of household food consumption and expenditure in the world. It was originally set up in 1940 by the then Ministry of Food to monitor the adequacy of the diet of urban 'working class' households in wartime, but it was extended in 1950 to become representative of households throughout Great Britain (the UKDA holds NFS data from 1974-2000 only). In 1996 the survey was extended to cover Northern Ireland, thus allowing results for the United Kingdom to be presented for the first time. Among many uses of the survey are providing information to the Retail Prices Index, identifying changes in food expenditure and consumption over time, and monitoring progress towards targets set out in the White Paper 'The Health of the Nation'.
- Main Topics/Subject Category
- Each household was provided with a specially designed log-book in which the person principally responsible for domestic food arrangements provided information about each household. The main diary-keeper kept a record each day for seven days, with guidance from an interviewer, of all food entering the home intended for human consumption
Household consumption by GOR, household consumption of selected foods by age of main diary keeper, household consumption of selected foods by household composition, household consumption of selected foods by income of head-of-household, household food expenditure and consumption and nutrient intake, household nutrient data.
- Food, nutrition, household, nutrient, consumption, confectionary, diary, drinks, beverages, cereal, fruit and vegetable
- Identifier Variables
- Economic/Subject Categories
- Income, Earnings, Nutrition
- Area of Health System
- Data collecting organization (s)
- Department for Environment, Food and Rural Affairs (DEFRA)
- Data Type
- Survey (longitudinal)
- Coverage (date of field work)
- 1940, 1941, 1942, 1943, 1944, 1945, 1946, 1947, 1948, 1949, 1950, 1951, 1952, 1953, 1954, 1955, 1956, 1957, 1958, 1959, 1960, 1961, 1962, 1963, 1964, 1965, 1966, 1967, 1968, 1969, 1970, 1971, 1972, 1973, 1974, 1975, 1976, 1977, 1978, 1979, 1980, 1981, 1982, 1983, 1984, 1985, 1986, 1987, 1988, 1989, 1990, 1991, 1992, 1993, 1994, 1995, 1996, 1997, 1998, 1999, 2000
- Unit of Analysis
Approximately 10,500 private households in the United Kingdom.
- DEFRA, UK data archive
- Conditions of Access
- Free access
- Tel: 01904455069, firstname.lastname@example.org
- Prentice AM and Jebb SA. Obesity in Britain: gluttony or sloth? BMJ 1995; 311: 437-439


There are a wide range of chef jobs in USA with visa sponsorship for foreigners and as well residents of America. Basically, these jobs are of different types in view of the area you can work as a chef. More so, you can earn up to $40k – $65k per year working as a chef or cook.
Basically, if you have some training on cooking and being a chef, then this job offer is a good one for you. Also, being a chef in USA is a very interesting job and both male and female chefs can apply for this job.
Chef Jobs in USA with Visa Sponsorship
More so, In addition to cooking skills, chefs need to have knowledge of food safety and sanitation, menu planning, ingredient sourcing, and kitchen management. They also need to be creative, have a good palate, and be able to work efficiently in a fast-paced, high-pressure environment.
Overall, a chef plays a crucial role in the culinary industry, and their expertise and creativity contribute to the dining experience of customers.
Who is a Chef?
A chef is a professional cook who is trained and skilled in the art of preparing and cooking food. Chefs typically work in restaurants, hotels, catering companies, and other food establishments. They are responsible for creating menus, overseeing kitchen operations, managing kitchen staff, and ensuring the quality and presentation of dishes.
Chefs can specialize in various types of cuisine, such as French, Italian, Asian, or regional specialties. They often undergo formal culinary training and may work their way up through the ranks in a kitchen, starting as a line cook or apprentice before becoming a head chef or executive chef.
Estimated Salaries of Different Jobs in USA
- Care giver Jobs – $30 to $80 / hour – $560 a day $2800/week $11,200/month
- Hotel Jobs – $16.50 to $55 / hour – $385 a day $/2310/week and $9240/month
- House Keeping Jobs – $15 to $30 / hour – $210 a day $1050/week $4,200/month
- Warehouse Jobs – $20 to $40 / hour – $280 a day $1400/week $5,600/month
- Sales Representative Jobs – $25 to $50 / hour – $350 a day $1,750/week $7000/month
- Truck Driver Jobs – $350 – $1500 per trip. This depends on the trip
- House Cleaning Jobs – $10 – $30 / hour – $210 a day $1050/week $4,200/month
- Amazon Jobs – $30 – $80 / hour – $560 a day $2800/ week $11,200/ month
- Farm worker – $15 – $30 / hour – $2320/week and $9500/month
- Chocolate factory worker – $15 to $60 /hour – $420 /day – $2520 /week $10,080 / month
Some Benefits for Chef workers
- Paid time off
- Health Insurance
- Extra time Bonus
- Paid Chef training
Responsibilities of a Chef
The responsibilities of a chef can vary depending on the type of establishment you are working in. Also, these involve their specific role within the kitchen. Below are some common responsibilities of a chef.
Menu Planning and Development
Creating and designing menus that reflect the culinary style and concept of the restaurant.
Selecting and sourcing high-quality ingredients for menu items.
Food Preparation and Cooking
Overseeing the preparation, cooking, and presentation of dishes.
Ensuring that all food is prepared to the highest quality and safety standards.
Recipe Creation and Standardization
Developing and refining recipes to maintain consistency in taste and presentation.
Establishing standard portion sizes and plating techniques.
Managing the kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Scheduling shifts, assigning tasks, and providing guidance to ensure smooth operations.
Ordering and Inventory Management
Ordering and maintaining inventory of food and kitchen supplies. More so, monitoring stock levels and replenishing as needed while minimizing waste.
Quality Control and Food Safety
Ensuring that all food safety and sanitation standards are met, including proper storage, handling, and cooking temperatures. Also, conducting regular inspections and audits to maintain quality control.
Training and Development
Training new kitchen staff on cooking techniques, menu items, and safety protocols.
Providing ongoing coaching and development opportunities for kitchen staff.
Cost Control and Budgeting
Monitoring food costs and kitchen expenses to stay within budgetary constraints. Also, implementing cost-saving measures without compromising quality.
Creativity and Innovation
Experimenting with new ingredients, techniques, and culinary trends to keep the menu fresh and exciting. Furthermore, introducing seasonal or special menu items to attract and retain customers.
Collaborating with front-of-house staff to address customer feedback and special requests. Furthermore, interacting with guests to provide menu recommendations or accommodate dietary restrictions.
Maintaining Kitchen Equipment
Overseeing the maintenance and cleanliness of kitchen appliances, tools, and equipment.
Arranging for repairs or replacements when necessary.
Adhering to Regulations and Compliance
Ensuring compliance with health, safety, and sanitation regulations set by local, state, and federal authorities. Furthermore, Keeping up-to-date with industry trends and best practices.
Event Planning and Catering (if you have the Training)
Organizing and executing special events, private parties, or catering services as part of the restaurant’s offerings.
Staying Informed and Inspired
Keeping up with culinary trends, attending workshops, and networking with other chefs for continuous learning and inspiration.
Note: Also, remember that the specific responsibilities of a chef can vary based on the type of establishment (e.g., fine dining, casual, catering). Also, it depends on your employers as well.
Furthermore, the size of the kitchen team is as well considered. Additionally, executive chefs, sous chefs, and line cooks may have different levels of responsibility within the kitchen hierarchy.
How to Apply for Chef Jobs in USA
Basically, you have to have a good training on the job first before sourcing for a chef job. Therefore, you can as well choose the state in the US where you want to live and work.
- First find a suitable Province or state in USA where you want to work.
- Then you can start your job search by visiting foreign media. Also, social media, online job boards, company career pages. More so, websites with visa sponsorship jobs databases like indeed.com and jooble.org.
- So after finding a suitable job, organize your resume.
- Then apply for as many chef jobs as you can find online.
- Furthermore, upload the necessary documents you need and submit a good cover letter to captivate your employers.
Therefore, these are the general insights for applying for the jobs online. Furthermore, if you are fit and you have the qualification right, the employer will contact you. Also, you can get a job with visa sponsorship in place.


100 Calories | 3 g Sugar | Powered by real food
Net carbs: 9 g Added sugars: ?? g
It’s not bad. Fig newtons and nutri-grain bars come to mind. Are fig newtons cookies or bars?
This particular Acai flavor tastes exactly like a fig newton without the bread coating. And the chia seeds give it a similar crunchy mouthfeel.
A lot of Acai products wind up being too sour. This bar has a good balance, though. It’s easy to balance out tart berries when you dump a bunch of sweetener in your mix.
Brown rice syrup makes this sweet enough to be palatable. It really tastes too sweet to be something healthy.
Sweetness is an indication of high caloric content, but not nutrition. Our tastebuds are wired to seek calories, not nutrients.
When we were trying to survive nature’s raw brutality, having enough calories to keep running away from bears was more important than getting the perfect amount of phytonutrients in your kale shake.
So when we find products like this that are meant to be healthy and they taste good, we should be wary.
Strong antioxidants like Acai do not taste good on their own. They’re sour and astringent. Food companies know the secret, though, so they add a spoonful of sugar to help the medicine go down, ya feel me?
This is the one area where HW shines. Graphic design-wise I have no criticisms.
It’s a strong design with a tangible feminine feel to it. Maybe that’s partially influenced by the bright magenta color of this Acai Berry flavor I reviewed.
Immediately you get a feeling of energy and action from this label. The spartan soldier looks like he’s looking over a battlefield as the sun rises.
Overall this is a great functional food design. It reminds me a lot of bulletproof products. Actually HW’s chocolate chip cookie dough flavor has the exact same color palette as Bulletproof MCT oil.
Holy crap, they have pumpkin seed bars too, and it seems like their designers tried to copy bulletproof aesthetic as closely as they legally could
The one design problem is their slogan. They have one of the worst marketeering nonsense phrases I’ve ever seen as their slogan.
“Food that actually feeds you” is exactly the kind of non-statement that marketers lose their damn minds over. It sounds like it’s telling people what they want to hear, without actually saying enough for anyone to get upset.
I wouldn’t waste my money trademarking such a dumb slogan.
I’m not sure how useful their investment in these food industry certifications was either. Most people only kinda care that it’s certified gluten free and non-gmo. And they’re kosher.
I wonder if the company’s founders are Jewish or if the marketing firm told them to get kosher certified to sell a few more units. How can I find out the impact kosher certification has on a product’s success?
Chia seeds are wonderful. They look nice and are easy for your body to digest.
They’re one of the best plant-based sources of omega-3 fatty acids, which aid in numerous bodily functions. Many manufacturers choose chia over flax because the nutrients are more bioavailable.
There’s a problem here, though.
You cannot call your product “Health Warrior” and put brown rice syrup in your food. According to Fitbit, a 100g serving of brown rice syrup has 71g of sugar.
This is one of the sweeteners people use to avoid listing sugar or corn syrup on their ingredients.
I’m constantly blown away that people aren’t using date paste or date syrup in their products. Date syrup is probably just as bad for you as brown rice syrup but it has better flavor and I’m irrationally obsessed with dates.
Dates would give this product a more full, round flavor. And if you used dates, you wouldn’t have to use brown rice syrup.
Brown rice syrup is an unhealthy added sweetener. According to the good folks at Healthline, “brown rice syrup provides ample calories but virtually no essential nutrients.”
How does that affect your brand, Health Warrior? Are you fighting against health? Is this all some subtle sick joke y’all laugh about at board meetings?
I’m tired of this shit. Do not market products as healthy and use ingredients that provide virtually no nutrients.
This company lies about being healthy.
Health Warrior’s website contains virtually no information. That’s because if they had any info about their products they would have to lie about its health.
These chia bars are candy. They’re the perfect size to indulge.
I cannot recommend this company or any of its products.
If they marketed these as the candy they are, I would have no issues.
The marketing firm probably told these people that energy bars are the hot seller right now. “Everyone wants convenient nutrition, so let’s create a product that makes people think that’s what they’re getting.”
This company is a perfect example of the depraved lies that undermine the health food industry’s integrity.
Yeah, if you want some fruit candy this is perfectly snackable. It’s tiny, so I’m guessing they mainly market this product towards women.
I’m pissed off about this bar, though. Do not snack on these sugary lies.
Overall, Health Warrior Chia Bars get a rating of 😴😠🙄😡👎
Thank you for reading 🙂 If you enjoyed this review, please share it on twitter or DM it to your friends. And make sure to check out the other Snack-vestigations while you’re here.
If you’d like to stay up to date with news and exciting info about healthy diets, strong communities, and connections to nature, please join our newsletter.


Ambre Hotel Mauritius: All-Inclusive
At this luxury, adults-only hotel, providing an all-inclusive package, every meal, especially dinners, becomes a candle-lit romantic tête à tête opportunity. But you’ll be forgiven for averting your gaze towards the vast selection and blend of International cuisines available at Ambre Hotel Mauritius 3 restaurants, because your partner will surely be doing the same…
The largest and most cosmopolitan restaurant is Indigo, with its relaxed tropical décor and varied International Indian, Chinese, and Creole dishes on offer, that keep guests coming back time and again. The buffet format truly encourages wouldbe gourmets to try a bit of everything and it’s where the hotel’s incredible assortment is presented at its famed breakfast buffet.
For Ambre Hotel’s authentic Italian offering, look no further than Dolce Vita. Its à la Carte menu includes ‘trattoria’ specialities with antipasti, regular and some lesser known pasta, as well as the traditional pizzas, all made in-house, featuring prominently. Highly recommended is the specially prepared local fresh fish pizza… a favourite with diners!
Without doubt, the hidden gem of Ambre Hotel Mauritius is La Plage. A casual atmosphere reigns here, enhanced by the feet-inthe-sand experience. Enjoy a cocktail overlooking the sea, while contemplating the à la Carte selection of Mediterranean and Mauritian dishes, as well as lighter items like sandwiches and snacks. Reservations for dinner are a must if you want to secure seating at this very popular eatery.
An aspect often mentioned by visitors to all the Ambre Hotel Mauritius restaurants, is that the staff is not only very friendly, but really make diners feel at home, always willing to strike up conversation, advise and explain what dishes consist of. In addition, reassuringly, those with food allergies are catered for and the dish decided on can be prepared excluding certain ingredients.
One cannot but mention, in a magazine about golf in Mauritius, that it’s possible to work up quite an appetite by benefiting from the free access to the uniquely amazing Ile aux Cerfs Golf Club, so it’s just as well all your culinary needs are more than taken care of.


Best Vitamin C Gummies in 2021 Review and BG
You are at risk of lots of diseases if you have a weak immune system. In order to protect yourself, you should take vitamins and supplements. Vitamin c greatly supports one’s immune system. Even so, kids and the elderly can’t intake these hard tablets and capsules. Thus, these are the purpose of gummies. They are soft to chew and have a friendly flavor. With this, kids and the elderly will have no problems of intake. However, which vitamin c gummies are the best to purchase? Our team gathered the best of the best vitamin c gummies in the market. These will surely enlighten your choices of purchase.
- List of 10 Best Vitamin C Gummies Product Review
- 10. Vitafusion Power C MsXeQF Gummy Vitamins for Adults
- 9. New Age Vitamin C Gummies
- 8. Nature’s Bounty Vitamin C Gummies
- 7. Airborne Vitamin C Gummies with Powerful Antioxidants for Adults
- 6. American Standard Supplements Vitamin C Gummies
- 5. Emergen-C Immune+ Vitamin C Gummies
- 4. BeLive Double Strength Vitamin C Gummies
- 3. Solimo Vitamin C Gummies
- 2. SmartyPants Kids Formula Daily Multivitamins Gummies
- 1. Nature’s Way Sambucus Elderberry Vitamin C Gummies
- Buying Guide for vitamin c gummies
- Check out the following points when buying
- Flavor preferences:
- Number of gummies:
- Conclusion –
- Related Posts
List of 10 Best Vitamin C Gummies Product Review
10. Vitafusion Power C MsXeQF Gummy Vitamins for Adults
Each Vitafusion Gummy Vitamin has a serving of 240mg. Moreover, it packs a total of 300 gummies. Thus, providing months of supply of vitamin c. Each gummy delivers as much vitamin c as ten tangerines. With this, it will greatly boost your immune health.
These gummies are also soft to chew. Ideal for grandparents suffering from teeth issues. Furthermore, these are of natural orange flavor. Hence, it feels and tastes like orange candy. In addition, Vitafusion has been known as the number one gummy vitamin brand. Therefore, rest assured of its effectivity. It is also guaranteed safe to consume.
What We Like
- Packs a total of 300 gummies
- Each gummy delivers as much vitamin c as ten tangerines
- Very soft to chew
- Produced by the number one gummy vitamin brand
9. New Age Vitamin C Gummies
The New Age Vitamin C Gummies is different from its competitors. Each gummy is made from carefully selected ingredients. It is vegan, non-GMO, gluten free, and free from eggs, milk, fish, shellfish, soy, tree, and peanuts. Hence, ideal for allergic and health conscious people. Furthermore, it has no high fructose corn syrup, artificial sweeteners, synthetic dyes and artificial flavors. Rest assured that these are a hundred percent natural.
In addition, it comes with a natural orange flavor. It is very chewable as well. Perfect for kids that don’t take medicine due to taste. Moreover, the New Age Vitamin C Gummies are one to be trusted. Each batch are is 3rd party tested for purity and potency. Therefore, ensuring that the gummies are dairy, nut, gluten, wheat, soy, corn, and nightshade free.
What We Like
- Has no high fructose corn syrup, artificial sweeteners, synthetic dyes and artificial flavors
- Comes with a natural orange flavor
- Each batch are is 3rd party tested for purity and potency
- The gummies are dairy, nut, gluten, wheat, soy, corn, and nightshade free.
8. Nature’s Bounty Vitamin C Gummies
The Nature’s Bounty Vitamin C Gummies has 80 pieces in a package. Moreover, each gummy packs a 250mg of vitamin c. Hence, providing the utmost support for your immune system. In addition, these gummies are specially produced. They help in the functioning of one’s white blood cells. Therefore, keeping your immune system healthy. Sway away from diseases and infections.
Each Nature’s Bounty Vitamin C Gummies support antioxidant health. Vitamin c is the best antioxidant for fighting free radicals. By this, it protects the body from premature cell aging. Moreover, these gummies are non-GMO, gluten and artificial flavor free. Furthermore, these are products from 50 years of consistency. Nature’s Bounty has been unrivaled in the excellence of their vitamins. Hence, rest assured of its quality and efficiency.
What We Like
- Gummies has 80 pieces in a package
- Gummies are non-GMO, gluten and artificial flavor free
- Support antioxidant health
- These are products from 50 years of consistency
7. Airborne Vitamin C Gummies with Powerful Antioxidants for Adults
Each Airborne Gummy serves 750mg of vitamin c. These gummies not only provide vitamin c but also vitamin e. The vitamin e fights off free radicals. To add, it protects and stabilizes your body’s cells. Hence, packing more nutrients than its competitors. In addition, Airborne is the number one chewable brand in the market. Rest assured that these are effective and safe to consume.
Moreover, the Airborne Vitamin C Gummies are gluten free. Each gummy is guaranteed fresh, pure, and has high potency. Remove the worry of vitamin deficiency. Thus, ideal for health conscious people. Furthermore, each package brings 63 gummies. It is advisable to chew three gummies a day. However, the consumer should not intake more than three per day. With this, stay strong and protected all day long.
What We Like
- Each gummy serves 750mg of vitamin c
- Also provides vitamin e
- Guaranteed fresh, pure, and has high potency
- Gluten free
6. American Standard Supplements Vitamin C Gummies
The American Standard Supplements Vitamin C Gummies best boost one’s immune system. Each gummy packs a 2000mg of ascorbic acid and 40mg of zinc. Hence, packing the most vitamin c among its competitors. In addition, it also provides extra boosts. It enhances the skin and cardiovascular health. Thus, an extra feature only found in American Standard Supplements Gummies.
These gummies also have high antioxidants. It boosts immune system and metabolism function. Moreover, the American Standard Supplements Gummies are preservatives and pesticide free. They are very safe to intake. Not to mention that it is vegan, non-GMO, no stereate and no fillers. Hence, providing only pure natural vitamins. Therefore, these vitamin c gummies are perfect for health sensitive people.
What We Like
- Each gummy packs a 2000mg of ascorbic acid and 40mg of zinc
- Enhances the skin and cardiovascular health
- It boosts immune system and metabolism function
- Providing only pure natural vitamins
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5. Emergen-C Immune+ Vitamin C Gummies
A bottle of Emergen-C Immune+ offers 45 gummies. Each gummy is packed with vitamins c, d, and zinc. With this, the Emergen-C Immune+ Gummies offers lots of nutrients. Boost your immune system and metabolism everyday. Also, each serving has 750mg. Rest assured that a gummy a day keeps the doctor away.
To add, the Emergen-C Immune+ comes with different flavors. Choose from super orange, raspberry, and elderberry. It is also available in powder form. With this, you can easily mix it with liquids. Moreover, these are gluten and caffeine free. Perfect for health sensitive consumers. Overall, the Emergen-C Immune+ packs sufficient nutrients. Stay away from risks of diseases and sickness.
What We Like
- Has 45 gummies each bottle
- Is packed with vitamins c, d, and zinc
- Each serving has 750mg
- Gluten and caffeine free
4. BeLive Double Strength Vitamin C Gummies
The BeLive Double Strength Gummies offers 200mg of Elderberry and 160mg of vitamin c. With this, it has the highest potency. Stay free from vitamin deficiency. It also consists of elderberry herbal extract, vitamins a, c, d3, b-complex and zinc. These are the powerhouse of enhanced immune systems. Therefore, stay safe even with intense adventures.
Moreover, the gummies are gluten free. They are naturally sweetened with fruit juice. Also, not containing nuts, eggs, soy, milk, preservatives, synthetic chemicals, and artificial colors. Hence, stay free from allergy and reactions. Furthermore, each batch is intensely quality checked: Blending, Processing, Purity Testing, Bottling, Labeling, and Follow-up Testing. Thus, ensuring safety and quality to its consumers.
What We Like
- Offers 200mg of Elderberry and 160mg of vitamin c
- Also consists of elderberry herbal extract, vitamins a, c, d3, b-complex and zinc
- Not containing nuts, eggs, soy, gluten, milk, preservatives, synthetic chemicals, and artificial colors
- Intensely quality checked: Blending, Processing, Purity Testing, Bottling, Labeling, and Follow-up Testing
3. Solimo Vitamin C Gummies
The Solimo Vitamin C Gummies are of orange flavor with a sour finish. Hence, perfect for sour candy lovers. In addition, they are soft pectin-based vegetarian gummies. Providing the best chewy feel. What’s more is its gluten free. Also, no wheat, dairy, soy, and egg. Risk free for any allergies and reactions. Hence, remove the worry of health related issues.
Take two gummies per day with 250mg serving. With 150 gummies in a bottle, you have a two and a half month supply. Save the hassle of always going to the market. Moreover, the Solimo Vitamin C Gummies is just like Vitafusion Power C Gummies. This supplement is only cheaper and has a richer taste. Thus, overall better than Vitafusion Power C Gummies.
What We Like
- Orange flavor with a sour finish
- Are soft pectin-based vegetarian gummies
- Wheat, dairy, soy, gluten and egg
- Have a two and a half month supply
2. SmartyPants Kids Formula Daily Multivitamins Gummies
The SmartyPants Multivitamins Gummies is best intended for kids. Each each serving has beta carotene, vitamins b6, k2, d3, c, e, zinc, omega 3 fish oil and choline. Hence, this ensures a healthy and proper child growth. Also, it is free of milk, eggs, peanuts, tree nut and fish allergens, shellfish, soy, gluten, wheat and GMO. Perfect for health conscious people.
The SmartyPants Multivitamins Gummies flaunts its nutrients. It is by far the most nutritious vitamin product. With 15 essential nutrients, your child is secured. These different nutrients work together for development. Moreover, it is purely natural. Also third party lab tested. Furthermore, it may be taken with or without food. Overall, providing convenience, safety, and rich nutrients.
What We Like
- Each serving has beta carotene, vitamins b6, k2, d3, c, e, zinc, omega 3 fish oil and choline
- Is free of milk, eggs, peanuts, tree nut and fish allergens, shellfish, soy, gluten, wheat and GMO
- Purely natural
- Third party lab tested
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1. Nature’s Way Sambucus Elderberry Vitamin C Gummies
The most notable offer of Nature’s Way Vitamin C Gummies is its elderberry extract. The premium, black elderberry extract is highly concentrated. Thus, packing more nutrients than its competitors. To add, each gummy provides 3200mg of elderberry. With this, immune system is at maximum support. Stay farthest away from diseases and sickness.
These gummies have naturally occurring anthocyanins. Hence, providing antioxidant support. With this, it helps neutralizes free radicals. By this, your cells are at utmost protection. Also, the gummies came from pectin. It is sweetened with organic tapioca and cane sugar. Furthermore, it is gluten, wheat, soy, dairy, eggs, peanuts, and artificial color free. Stay safe from allergies and reactions.
What We Like
- The premium, black elderberry extract is highly concentrated
- Made from 3200mg of elderberry
- Have naturally occurring anthocyanins
- Is gluten, wheat, soy, dairy, eggs, peanuts, and artificial color free
Buying Guide for vitamin c gummies
Check out the following points when buying
The first thing you need to consider is the vitamins’ ingredients. Make sure that it has no ingredients that the user is sensitive of. It is preferred to choose those dairy and gluten free and non-GMO products. With this, you remove the risk of allergies and reactions. Thus, ensuring safety on intakes.
It is hard to let children take medicine. Children love candies. The vitamin c gummies’ must look and taste like candy. Always consider the flavor of the gummies. Choose the flavor where children love to eat the most. Hence, adding comfort and ease for children medicine problems.
It is preferred to choose vitamin c gummies with more nutrients. More nutrients means more protection. It will help boost more one’s immune system. With this, it would provide great to maximum protection to children and elderly.
Number of gummies:
It is also preferred to choose vitamin c gummies with more gummies. These vitamins are quite expensive. Some require double intake per day, some even four, and some once only. Choose the product with more gummies. This will not only save money but also save some health risk issues.
Health should be everyone’s top priority. Children and the elderly find it hard to swallow tablets and capsules. With the help of vitamin c gummies, it provides ease and comfort to them. Children love chewing candies with rich flavor. The chewable gummies are easy to chew for the elderly. Thus, it is only right to choose the best product to purchase for our loved ones. One that has the sufficient nutrients and which can be trusted. These are the best of the best in the market. We hope that you could consider these products upon your purchases.


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The REEL Thanksgiving Challenge is an annual two week long fundraising event, presented by the Directors Guild of Canada, in support of the Greater Vancouver Food Bank. This will be the 7th year for the RTC and it has raised a total of $785,835.08 since its inception.
For every $1 raised the Greater Vancouver Food Bank can purchase $3 of local, fresh and healthy food.


School lunches are prepared on site by ISS Catering.
(link to Feedinghungryminds: https://www.feedinghungryminds.co.uk/)
To find a copy of the weekly menus please click here. (menu attached).
Vegetarian options are available every day.
If your child has food allergies, please complete a Special Diet Referral Form (form attached) and return it to the school office. The ISS nutritionist will create a custom menu for your child.
The school has two canteens, one for infants and one for juniors, with staggered lunchtimes from 11.45am to 1.00pm. In the infants canteen, children from Reception classes go to lunch first. This means they have the canteen to themselves for at least 15 minutes before the first sitting children come out. We have found this particularly successful in helping new children get used to the lunchtime routine. Lunchtime supervisors are present in the canteen to assist children and to take them to the playground where they are also supervised.
Children may bring packed lunches to eat instead of school dinners. Please do not give children nuts or food containing nuts as we have several children in school who have severe allergies. We are striving to become a healthy school, therefore we encourage only healthy treats in lunch boxes (no chocolate, sweets or fizzy drinks).


June 6, 2016
After learning that 2016 was officially declared International Year of Pulses a couple months ago, I was eager to devote some time to getting creative with including pulses in my diet, and testing out some new recipes. I found this recipe in the Old Farmers Almanac Garden Guide 2016 Special Edition Magazine. The magazine did not mention credit to the cook, so I’m not sure exactly who made this recipe, but I found it in that magazine under the “Cooking Fresh: Fresh is Best” section. This recipe is the first one I experimented with, and I’m ashamed to admit that this is as far as I got. I fell head over heels in love with this recipe, and because it makes around 4 to 6 servings (depending on your portion sizes), I ended up eating this for dinner for nearly a week straight. The funny thing is, I’ve cooked it a couple times since and I’m still not sick of it! This is a MUST try. It is super simple, preparation isn’t too tedious, and it stores well. I would recommend making this dish in advance, and separating and storing your portions in microwave safe containers, as this provides a great lunch or dinner option for those of you who are crunched for time.
One thing I would like to mention about this recipe is that although you can use a skillet, I found it much easier to cook this dish in a large pot. When I tried using a skillet, I found there were too many ingredients, and it made it very difficult to stir because it nearly started to overflow. If you end up testing this recipe out, let me know what you think in the comment section below!
- 4 Tablespoons vegetable oil
- 2 Onions, finely chopped
- 1 Head cauliflower, cored and cut into small pieces
- 3 Potatoes, peeled and diced
- 2 Tomatoes, chopped
- 1 Teaspoon ground cumin
- 1 Teaspoon salt
- 1/2 Teaspoon ground tumeric
- 1/2 Teaspoon chili powder
- 1 Can (15 ounces) chickpeas, drained and rinsed, or 2 cups cooked chickpeas
- 1/2 Teaspoon garam masala
- Heat oil in a large pot over medium heat and cook onions until soft and golden. Add cauliflower and potatoes and stir. Add tomatoes, cumin, salt, tumeric, and chili powder. Stir and cook for 3 to 4 minutes. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes and cauliflower are almost tender, stirring occasionally to keep from sticking. Add chickpeas, cover, and cook for 5 to 7 minutes.
2. Sprinkle with garam masala and stir well. Serve warm, & enjoy! 🙂


Kaitlyn. Age: 21.
Potato salad gets updated by first roasting the potatoes in a fish sauce mixture, then tossing them with a spicy Asian dressing made with healthy Greek yogurt. Slideshow: Potato Salad Recipes. In a large bowl, whisk together the oil, garlic, fish sauce, sugar, and pepper.
Armani. Age: 26.
Spicy Asian Roasted Potato Salad with Greek Yogurt Dressing
You may find that recently I posted lots of super easy vegan dishes. I am eating more vegetables and fruits each day to help my body to cool down. Summer is really great for salads yummy salads from the world.
Mara. Age: 23.
Asian Potato Salad with Shrimp
Potato salad is a classic summer food in my mind. It goes so perfectly with other picnic foods or foods that you might cook on the grill. As I previously wrote, Japanese-style potato salad is bit different because you roughly mash the potatoes before adding the other ingredients.


News & Events
Craftsmanship from California
Sample wines from Chateau igai Takaha along with seasonal menus from Kozue's Chef de Cuisine Kenichiro Ooe.
Savour the tantalising scents and earthy rich flavours of mushrooms this autumn with Delicatessen's array of casual lunch items, laden with several varieties of these delectable fungi.
It is with great joy this year that we celebrate the hotel’s 20th anniversary, and bring you a series of unique events and offers under the concept of ‘Timeless Passion’.
Savour this year’s pair of free-flowing ales from Sankt Gallen, with our anniversary brew of the Park Brewery Ale—hopped with 20 aromatics—and a full-bodied Imperial IPA.
Enjoy the early evening vistas at The Peak Bar with its new happy-hour menu, Twilight Time.
Executive Chef Thomas Angerer, along with the chefs de cuisine from each of the hotel’s restaurants, will be holding a series of interactive, small-group cooking classes entitled ‘Chef’s Table’.
We invite you to join our series of Masters of Food & Wine events, interactive culinary and beverage experiences.
In celebration of Park Hyatt Tokyo’s 20th anniversary, we will bring the world’s finest culinary hubs to Tokyo with talented chefs from Park Hyatt Paris-Vendôme, Park Hyatt Milan and the soon to be opened Park Hyatt New York.
Park Hyatt Tokyo has been recognized by the world’s top travel magazines, and other influential surveys and polls.


Elizabeth over at Delightfully Tacky recently posted a sweet list of things to do when you're feeling lonely and bored. as someone who's moved around the world several times, I thought it was a pretty great read! it got me thinking about things I can do for myself while I'm not allowed to work. (right now only Brandon has a work visa; I'm here as a dependant.)
of course the list would be even better suited to my needs if it were only free things to do, since while not working gives me plenty of alone time it does not leave me with a lot of money to spend on myself. maybe I'll make a subcategory-type list called "stuff to do when you're poor and alone."
in that vein, I thought I'd share a simple, quick recipe that works well if you're either.
side note: I don't usually share a lot of recipes on the blog. mostly because I often stick to recipes I've stolen from other parts of the web, and it's not like my kitchen endeavours are all that worthy of documentation. but I love food (duh), and I happen to think that I'm a pretty decent cook. so maybe I'll add a few, and maybe someone will use them.
lately I've been trying to use up anything and everything we have in our cupboards before restocking on groceries. this means a lot of thrown-together concoctions and experimentation, but most of the time it works out deliciously!
here is an easy dinner that I made on one such occasion; I call it, "pasta a la poor."
we use a lot of frozen and canned vegetables because they're cheaper, but if yer all fancy and healthy and I dunno, rich and stuff, I'm sure fresh would work exactly the same.
what you'll need:
- 1 16-18 oz. bag of frozen vegetables, Italian variety
- pasta of your choice (Brandon chose shells for us!)
- 1 red pepper
- 1 large onion
- 1 large can of diced tomatoes (I used the seasoned variety so the flavour isn't watered down)
- 2 tbsp. low-fat cream cheese*
- a clove of fresh garlic
- 2 or 3 heaping tbsp. sour cream*
- spices to taste (about 2 tsp. each); I used Mrs. Dash, an Italian blend, basil, brown sugar, and crushed chillies.
- 1 tsp. olive oil
- 2 cups shredded cheese of your choice (optional)
*measurements are approximate because I just do everything to taste. use your own judgement, and also the photos for reference!
step one: chop garlic, red pepper, and onion. add to a frying pan with olive oil and sauté on medium heat till they start to soften. I like to sprinkle a little brown sugar in here to get some caramelizing action going on.
step two: add the vegetables and generic seasoning (Mrs. Dash + Italian blend) to the pan. stir everything together. meanwhile, add pasta to boiling water to cook.
step three: add tomatoes, sour cream, and cream cheese to vegetables. mix well, until everything blends together in a kind of thin orangey sauce. stir in spices while everything simmers.
step four: when pasta is cooked and drained mix everything together in a large container. serve with a sprinkling of cheese, and enjoy!
see, easy, right? I think the steps are fairly obvious but I had to pretend I was explaining things to morons, otherwise this wouldn't be much of a post at all. also, please forgive my poor excuse for food photography; obviously if I'm making a pasta named for being poor I can't really be bothered with pretty dishes or aesthetically-pleasing cooking utensils. these are the real things I cook with and eat off of.
this is just a simple dinner, but it was really yummy and full of veggies! some people hate pasta in the summertime, but this is so easy and the sauce is so light that I think it works. and it's good leftover and eaten cold.
you can change pretty much anything in this "recipe" or make substitutions and it would still work. that's the beauty of pasta! use different vegetables, make it spicy, add meat, use flavoured cream cheese, try different noodles, bake it with cheese; the possibilities are endless! I like sriracha on mine, of course.
if anyone actually makes this, let me know what you think! and tell me any brilliant changes you've made. :)


Just now any restaurant re-opening is good news. On a recent visit to Chablis we discovered a new restaurant and wine bar/wine shop which is opening its doors for the first time.
Chabliswhynot has been set up by Fabien Espana in a large and central position in the main street. I had not seen it before and went in out of curiosity. When I discovered from Fabien that he had previously been the owner of Au Fil du Zin I became pretty attentive. Au Fil du Zinc has long for me been the best restaurant in Chablis, not least as a result of its wine list. Under Fabien the last page contained many better and older vintages from some of Chablis’ most famous producers. For good reason each table was restricted to one bottle.
Chabliswhynot will be a mix of wine shop below and a place to eat fairly casually while tasting excellent wines from Chablis and far beyond. An afternoon carrying out a vertical tasting of the iconic Rhone Chateau Rayas would be a wonderful if financially ruinous way to spend a day out from Chateau de la Motte.


COMMUNITY SOUP KITCHEN
Adas Yoshuron sponsors the Community Soup Kitchen at St. Peter’s Episcopal Church in Rockland on the first Sunday of each month. Members plan the meal, purchase the food, prepare it and clean up after. Soup Kitchen is a family affair. Our children participate, and it is a tradition that the Hebrew School children host one of the lunches themselves. Scroll down to see announcements of the yearly Easter and Christmas Community Dinners we have sponsored. These holiday dinners are especially rewarding for our volunteers, who enjoy setting beautiful tables with fresh flowers and serving a sumptuous feast while other Soup Kitchen organizers celebrate at home with their families. We generally serve 30 to 40 people. Setup begins at 12:15 p.m. and we serve the meal at 1:00 p.m. Clean-up is complete by 2:15 p.m. To volunteer or to offer to contribute items to the Soup Kitchen, consult Lisa Breheny, President of Adas Yoshuron and Soup Kitchen Coordinator, by contacting the synagogue office (207-594-4523) or emailing firstname.lastname@example.org. New participants are always welcome. See Community Soup Kitchen under How-To for information about how our members run the Soup Kitchen.
AIO Food Pantry in Rockland has been serving the residents of Knox County for more than 20 years, providing food from their collective food pantry, emergency financial assistance, and referrals to social service agencies. An average of 315 families (650 to 700 individuals) are served each month. Adas Yoshuron collects canned and boxed foods in the multipurpose room and announces special collections, usually during the High Holy Days. For more information or to contribute, call the synagogue office at 594-4523 or email email@example.com.
Text to come.


Merry Christmas everyone! I made this gingerbread house a while ago now, but didn’t have the time to post it. I had a lot of fun making this house and since these houses are made for Christmas, today is the day to post it. For the gingerbread I used a recipe from bbc. But since I … Continue reading
I used to eat Chinese buns almost every week when I was little. Now I don’t get to eat them that often since there is no Chinese bakery in a close range from my house and the quality has dropped. So now I make sausage buns and bbq pork buns once in a while and … Continue reading
Yield: 4 or 5 glasses with 3 layers or 15cm x 24cm 2-layer tiramisu Ingredients: 150 ml Coffee 3 tbs amaretto 1 egg 250 gr mascarpone cheese 2 1/2 tbs powdered sugar 75 gr dark chocolate 2 tbs heavy cream 175 gr ladyfingers Directions: 1. Make 150ml coffee and let it cool down. After it … Continue reading
When I came back from the cinema at midnight I was hungry. (doh) So I went on making this mug cake recipe which I saw a couple of days earlier. I can tell you, it’s great. So easy and fast and it really tastes like cake! Okay I failed making it the first time….
I saw the cinnamon pull apart bread various times on tastespotting and it made me drool everytime. I just had to make it, last monday I had time so I did.
So a while ago, I made a homemade pizza for the first time. It was delicious.


Your email address will not be published. Frechon also delights in matching unusual ingredients to astounding effect - vive la difference. Epicure is led by our Head Chef Eric Frechon, for the last two decades, with passion, and with still a great success. Tweet. This is where the talented Monsieur Frechon comes in the picture. Lovely balance between the oiliness of the mackerel and the acidity in the jelly. Reserve. An excellent and generous portion of perfectly cooked wild trout. I’m a control freak,’ says Eric Fréchon, as he sips a glass of water in the bar of Le Bristol in Paris, the five-star hotel where he has been resident chef for the past 15 years. 3. Essai en cours pour une nouvelle tomate ! Das Epicure im Bristol verspricht außergewöhnlichen Genuss in gehobenem Ambiente. His macaroni stuffed with black truffle, artichoke and duck foie gras, gratinée with aged Parmesan is an unforgettable dish that people travel to Paris to experience. In 2015 he re-opened the hotel restaurant Céleste which is part of The Lanesborough Epicure delivers outstanding, artistically and sometimes dramatically presented food which is very carefully executed. Conveniently, the hotel is just a stone's throw away from the Elysee palace in the Rue du Faubourg Saint-Honore in the 8th arrondisement. Tastemakers eric frechon le bristol paris epicure restaurant michelin-starred restaurant in paris. Oetker Collection, Le Bristol and Epicure are honoured to celebrate Frechon’s stunning 20-years in our midst, offering the height of French gastronomy to thousands of happy guests, and teaching us all about the art of excellence along the way. Open seven days a week but requiring advance reservations and suffering, by many accounts, from atrocious service that undermines Fréchon’s delicious Norman-inflected cooking. Epicure: The Master Eric Frechon - See 2,845 traveller reviews, 3,135 candid photos, and great deals for Paris, France, at Tripadvisor. Before taking the culinary reigns at Le Bristol, Eric Frechon had worked in the kitchens of Taillevent, La Tour d'Argent and Le Crillon and had had his own restaurant called La Verrière d'Eric Frechon. The iced meringue was sensational, lovely crunch from the merinque and the green apple filling was wonderfully tart. Large macaroni with a delicious artichoke, black truffle and foie gras filling and a Parmasan crust served with a intense black truffle jus and a Parmesan foam. Eric Frechon launches 20th-anniversary menu at Epicure in Paris. 3,135 photos. Head Chef Eric Frechon was born in French Corbie, Somme, in 1963. Search for: In 1999 Eric Frechon became executive chef of Epicure, a chef who at the time already had an impressive track record in Parisien haute cuisine. It is also important however to understand Epicure as a "Gesamtkunstwerk", a synthesis of the arts of cuisine, of service and of architecture and interior decoration. Chef Eric Frechon in his three Michelin-starred Epicure restaurant, at Hotel Le Bristol in Paris. The Michelin-starred chef is celebrating two decades at Le Bristol by reviving his signature dishes. The foie gras mousse was lovely and creamy. To round out the meal with a bittersweet note, Le Bristol’s head pasty chef Julien Alvarez has contributed his Guatemalan Origin Cocoa Beans as a finale dessert. Das Epicure im Hotel Le Bristol in Paris hat vor drei Jahren – als ich zum ersten Mal dort war – maßgeblich mein Empfinden für Genuss geeicht. from food, travel, art and culture, to vetted and
Unter der Ägide von Eric Frechon wird schon seit zwanzig Jahren großartiges Brot im Restaurant Epicure selbst gebacken. Nur zwei Jahre später erhielt er den 2. No place better to enjoy the Caribbean in, We wish you and your families a safe and healthy f, A treat to the eyes and soul☀ Damit ist das Epicure das aktuell "jüngste" der französischen 3 … Tahitian Noni: Manfaat, Cara Minum, Efek Samping, dll. 250.7k Followers, 323 Following, 1,460 Posts - See Instagram photos and videos from Eric Frechon (@ericfrechon) restaurant in the 2020 MICHELIN Guide France. L’Alchémille, Kaysersberg 15. In 1993, chef Eric Frechon was awarded Meilleur Ouvrier de France. Chef Fréchon rapidly led the restaurant to attain the 2-star Michelin in just 2 years after arriving here, however the elusive 3rd star did not come until 2009. In 1993 Eric Frechon became 'Meilleur Ouvrier de France' and in 2008 he became 'Chevalier de la Legion d'Honneur'. Our service team and our kitchen brigade are both very flattered by your kind words. On to the fourth course, Cheese. Frechon also delights in matching unusual ingredients to astounding effect - vive la difference. Eric Frechon, Epicure’s 3 Michelin star chef, is celebrating his 20th year at Le Bristol Paris. Ein Blog über die kulinarischen Abenteuer eines Essverrückten Frechon is a celebrated and highly respected chef on the Paris dining scene, and has worked in high-profile Parisian restaurants such as Taillevent, Le Tour d'Argent, and Hotel De Crillon. Full episode here. Spurred on by success, the young chef opened his first restaurant, La Verrière d’ Eric Frechon. We are delighted to read you were enchanted by our flavors, the quality of our food and the kindness of our fabulous service team. Tastemakers Chef Han Li Guang of Labyrinth on Why Singaporean Cuisine is Worth a Michelin Star. Seit 1999 ist Eric Fréchon dort Küchenchef; seit 1978 befindet sich das Hotel im Besitz der Familie Oetker. 50K likes. This special menu is an illustration of Chef Eric’s commitment to craft that has earned Epicure 3 Michelin stars every year since 2009. 2019 is a special year for restaurant Epicure and its illustrious chef Éric Fréchon. Gato Garfield. Oft waren wir in der Vergangenheit bereits in Kaysersberg, allerdings meistens nur für ... Weiterlesen. Apr 4, 2016 - At Epicure, our celebrated Three-Michelin-Star chef Eric Frechon, has created a temple of gastronomy that people travel to Paris to experience - OFFICIAL SITE Together with Le Bristol’s Chef Pâtissier, Laurent Jeannin the chefs share the joy and recognition for the hotel’s third Michelin star. Wir haben dort einen fantastischen Abend verbracht und konnten ein Menü von außergewöhnlicher Qualität genießen. Koch des Jahres 2014: Eric Frechon – Epicure in Paris (F) Weil … wir uns Dank Eric Frechon unsterblich in Paris verliebt haben und – kaum zu Hause – gleich die nächste Zugverbindung heraussuchten. Apr 17, 2019 - 3 Michelin Star Restaurant Epicure has both a set lunch menu and an a la carte menu - we took the breathtaking set lunch version. By Jamie Nonis. Notre Chef 3 Etoiles, Eric Frechon a résolument fait d’Epicure le bastion par excellence de la gastronomie française. Guests will enjoy this to the full if they allow themselves to not only be diners but also (very well fed!) The bustling Saint-Lazare train station is home to this eagerly anticipated new restaurant from chef Eric Fréchon (L’Epicure and Mini Palais).Open seven days a week but requiring advance reservations and suffering, by many accounts, from atrocious service that undermines Fréchon’s delicious Norman-inflected cooking.


For as long as Ashiana Spice has been open, we have been creating flavour sensations in each and every one of our delicious dishes.
We have grown since we first opened our doors, and we are delighted that we have been able to share our tasty Indian cuisine with a countless number of happy customers. Each dish has already been perfected by experienced Indian chefs who are committed to creating food sensations.
We provide our customers with a fresh dining experience that can be enjoyed alone, with friends, family or work colleagues for any occasion.
We also have a fantastic private dining room, ideal for work functions, hosting clients or large parties, celebrating with larger groups of family and friends, or for more intimate dining experiences. Please contact us for more details on how to book this room.
We have had the pleasure of serving lovely customers and greatly appreciate that many have decided to support us with glowing reviews. It is very rewarding to know that each guest at Ashiana Spice enjoys the food that captures our vibrant heritage and culture.
Interested in tasting high quality Indian cuisine?
Browse our menu now & pick out your favourites.


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Eating for good luck. Now that's a superstition I can sign up for! Actually, when I think about it, I think I only have one "good luck" tradition that involves food, and it's on New Year's Day.
My mother and her mother and her mother and probably her mother too all lived by the tradition that eating pork roast and sauerkraut on New Year's Day would bring good luck all year long. Our family came over from Germany in the early 1800's and settled into western PA, and a lot of our food habits came from that lineage. And so that is the tradition I brought into my married life.
My husband, being born and raised in Oklahoma by a farmer's daughter, grew up with the familiar black eyed peas and ham bone tradition. My mother in law is a fantastic cook, and she makes this dish incredibly well. I would dare say that she makes it better than anyone I've ever known. Including me. Not that I would put up any kind of competition. I tried once to make black eyed peas and ham starting with a bag of dried beans and a bone off of a holiday ham. It was not a hit. I think I was not born with the country cooking gene.
So over the 24 years we've been married, we've pretty consistently had pork roast and sauerkraut for New Years Day. Always served with mashed potatoes. Because it's just not right to eat sauerkraut without mashed potatoes. You have to pile the kraut on top of the potatoes, and add some sour juice from the bowl of kraut, and then every bite has a little sour and a little smooth potato. Really, it's heavenly.
I usually buy my sauerkraut in a can from Libby's or Del Monte, though sometimes I get it in a plastic bag from the meat counter, right next to the pork. I dump it into a baking dish. Back in the day I would add a LOT of brown sugar, and plop the pork roast on top of the bed of kraut and put it all in the oven for a couple hours. 'Cause that's just the kind of gourmet chef that I am. That was back when I thought sauerkraut was supposed to taste more like "sweet-and-sour" kraut. I was not really a fan of vinegar.
But then in the late '90's I had the opportunity to travel to Germany quite often for my work. I would find myself being served sauerkraut with nearly every meal. Sometimes with mashed potatoes, sometimes with boiled potatoes. Sometimes with potato salad. But never with brown sugar. Boy, did my tastes tingle. You know that feeling your tongue and your throat get when those sour taste bud receptors have been lit up? Makes your whole mouth twitch! But, I found that with a nicely cooked piece of pork, and with a good German beer, it tasted really good! Ah, those meals were yummy! Since then, I've loved the true "sour" part of the sauerkraut, and even our kids have gotten to where they kind of like it. Or will tolerate it. Now and then. Sometimes.
Incidentally, I asked my German friends about the tradition of eating pork roast and sauerkraut on New Year's Day. It turns out they don't do that. I guess that makes sense - they probably have that meal about 3 times per week. Maybe they have a Big Mac on New Year's Day?
So, tomorrow we'll be pulling out the canned sauerkraut and plopping a big pork roast on top and baking it for hours. But we'll be leaving out the brown sugar. And the black eyed peas? We'll leave those to those cooks who know what they're doing. Our luck has been pretty good over the years, I think we'll stick with what we know.
Update: The Pioneer Woman posted a recipe today for black eyed peas dip, so we'll be making that tonight for New Year's Eve. That way we can get some good luck from my husband's side of things too!
How about you? What's your New Year's Day "good luck" food?


You are here
E. Jay Zuspan, III has always enjoyed cooking and, over the years, gained a deep appreciation for fresh, locally sourced products. To foster his passion, Jay studied at Baltimore Culinary College and has worked in the restaurant industry for over 15 years. Recognizing the great potential for a restaurant offering contemporary American fare in downtown Hagerstown, Jay opened 28 South in the historic Schindel-Rohrer Building in September 2012 and serves as the executive chef.
In 2017, Jay took over the Bulls and Bears restaurant located steps away from 28 South. He currently runs both restaurants bringing a variety of cuisine to downtown Hagerstown.
28 South Offers:
- Lunch and dinner menus
- Sunday brunch
- Carry out orders
- Craft beers and wine
- Space for larger groups/private events
- Child-friendly atmosphere
- Outdoor seating
What Do Our Patrons Have to Say?
“The food was amazing and we loved the atmosphere. Our waiter was incredibly helpful. Can't wait to bring out family and friends to try it out!” ~ Bonnie Blandford
“I enjoyed my burger and it was made to order. Server was very nice and knowledgeable about the menu and drink options.” ~ Robin W.
“Everything we had was superb. The crab wontons were off the chart. They were full of crab and not cream cheese like all of the others I have had. I ordered the steak entree and my wife ordered the crab cakes, which we split. The steak was cooked perfectly and was absolutely delicious. The crab cakes were worthy of Maryland's best. The booths were the most comfortable I have ever been in. Service was first rate as well. If you like good food, this is a must.” ~ Paul Chilcoat
“Staff is amazingly attentive, yet fun and knowledgeable of the extensive craft beers. Never had a disappointing meal. Always great at 28 South.” ~ Barb Shorb
“Our office had our Christmas luncheon on 12/11/2012. We had a wonderful experience at 28 South. Our service was prompt and wonderful and our food was delicious! We will recommend to others and surely go back again. Thank you.” ~ Julie Bachtell


How Meal Delivery Services For Seniors Can Help
Cooking can sometimes become a chore in the older years and meal delivery services for seniors can be of great help. We found some to get an idea of what’s on offer.
The one abiding image many of us have of our grandmothers is her standing in the kitchen, laboriously grinding spices, tempering dal or hand-rolling a sweet to be dropped into the simmering sugar syrup. In fact, the older generation in India, especially women, have been associated with cooking – their hand-me-down recipes treasured by the generations after. But times have changed. Families usually stayed together earlier and the food was cooked for everyone. Today, many older couples live on their own or even alone. More than cooking the food, it is the preparation part of it – buying, assembling, chopping, cleaning – that can sometimes be tiring feel like a chore. Many elders simply cannot drum up the enthusiasm to cook for one. And while there are several food delivery apps, many avoid that as the food isn’t home-cooked and tends to be heavy on oil and spice, not always suitable to the digestion system.
One solution is meal delivery services for seniors from home chefs. It promises a wholesome meal that is healthy and sometimes even customised for the needs of senior citizens.
We spoke to some to figure out what’s on offer:
Food for Thought, Bangalore: Anshu Jhunjhunwala is a home chef who had been catering for parties when she realised that there was a void in food delivery services when it came to senior citizens. “Many of them don’t want to cook or cannot any more due to health reasons.” Keeping that in mind, Jhunjhunwala started a tiffin service only for people over 60. She delivers all over Bangalore through a third-party delivery service. Food for Thought offers both lunch and dinner and also breakfast on special request. Meals are customised for people with dietary restrictions. Everything else is cooked keeping in mind a common rule of low oil, no sugar, lots of greens, among other healthy ingredients, says Jhunjhunwala, who has studied Nutrition.
Food For Thought offers both vegetarian and non-vegetarian options in North and South Indian meals for older adults, who can call up the service and place their order. A monthly subscription costs Rs 142, a weekly one Rs 150 and a one-time meal (ordered the evening before) Rs 200.
Jhunjhunwala sends food in foil containers, as her idea is to remove the hassle of seniors having to take out utensils and doing the dishes. The service is big on personalisation, both in terms of reaching out and the food they serve. “In fact, some of them aren’t comfortable with ordering online. So, they place the order over phone and payments are collected from them in cash,” she says. Most of her senior clients have reached out to Jhunjhunwala on their own. In some cases, it is the children, especially daughters, who contact Jhunjhunwala. Started in January 2019, Food for Thought caters to many seniors in the 70-75 age group and Jhunjhunwala doesn’t mind special requests. “Someone recently asked for Kheer Puri and we were happy to oblige,” she says.
Find them here: Food For Thought
Meal Tango, Pune: Meal Tango in Pune delivers food from home chefs by matching them to the customer’s location. Though not exclusively for seniors, a large number of their customers fall in the 46 to 60 and 60+ category. Dhirendra Thakur, Manager, marketing and operations, Meal Tango, says the service was launched in 2013 and focuses on giving a platform to home chefs, many of them women. A large number of our customers are retired defence personnel.
“The food is freshly prepared, less oily and delivered to a customer within 5 km so always fresh,” says Thakur, adding that it is one of the reasons seniors order from them. “If the customer is a senior citizen with special dietary needs, the home chef can customize the food according to specifications.” Thakur thinks it’s a safer bet to order home-cooked food as the oil hasn’t been reused, the food is prepared fresh and not in bulk unlike in some restaurants, making it a healthy option for senior citizens.
Find them here:Meal Tango
Oota Box, Bangalore: Jowar pyaz ki roti, green peas khichdi, lettuce and cauliflower soup, moong sprouts and spring onion tikki, herb capsicum parantha – these are some of the yummies on offer for senior citizens from Oota Box. A home-cooked food delivery service, Oota Box has 3000 chefs registered across Bangalore and gets the food delivered to customers across ages by connecting them to a home chef near their location. “A year ago, we also started meals for senior citizens and diabetics,” says Srinath Balakumar, co-founder Oota Box. Since the food is home-cooked, it can be customised to specifications, especially ailment-related. They serve both vegetarian and non-vegetarian food and have home chefs who run pure vegetarian kitchens for those particular about it. “Many children reach out to us for catering to senior citizens,” says Balakumar who has about 75 subscriptions currently from seniors for both daily meals and once-off orders. The request is for the food to be less oily and spicy and the rice cooked well among other things. Senior citizens often order breakfast from the service, which costs around Rs 80. Lunch costs Rs 110. “Younger people are not fussed about health but older people are and therefore these services are getting well accepted,” Balakumar notes.
Find them here: Oota Box
Poshak Aahar, Hyderabad: A meal delivery service for seniors especially launched to provide them with healthy food, Poshak Aahar delivers with 15 to 18 km of Srinagar Colony, Hyderabad, where they are located. Currently, they are providing meals to 80 seniors. You can opt for 2 meals a day or 3 meals a day, which includes breakfast, lunch and dinner. They specialise in vegetarian healthy food that can be customised to the client’s dietary and health requirements. Most of the food is millet based. For people who do not wish to have millet, they substitute brown rice. You need to take a monthly subscription of their services. The three meals a day plan costs Rs 7,500 a month.
Find them here: Poshak Aahar
How Do Meal Delivery Services For Seniors Benefit Them?
Jamshed and Khurshid Khoree from Cunningham Road, Bangalore are Jhunjhunweala’s clients. Mr Khoree thinks that packing up his kitchen except to make tea and cook breakfast has worked out economically viable for them to an extent.
“A service like this ensures we get good, wholesome food, with less spice,” says Mr Khoree, who has a heart ailment. “A service like this also means lesser chores for us like buying vegetables, spices, market visits, among other things. Also, as senior citizens, we have a small appetite and the food delivered is just the right quantity, so there is less wastage.”
Pune’s Saritha and Pawan Sahni often use home chef delivery services like Meal Tango. “I’m 73 and don’t have the energy to cook that often. We haven’t been very satisfied with a cook either. We use these as and when we feel like a slightly elaborate meal. On other days we order from a lady in our apartment complex, who caters healthy, home-cooked meals,” says Mrs Sahni.
Mrs Sahni says she has “trimmed down her kitchen” a lot and it has saved her from the hassle of extra chores like “getting vegetables, sorting the utensils” among others
If you are a senior citizen who doesn’t wish to cook, then there are advantages of a meal delivery service as compared to ordering from a food app, says Mr Khoree: “Less spicy food that is healthy and home-made and the freedom from kitchen chores.”
Featured image courtesy: Food for Thought
Like this story? You may also like Travel Concessions & Discounts for Senior Citizens


We are open for dine-in by reservation only!
Call (740) 592-4443 and leave a message.
Wednesday: 5 p.m. to 8 p.m.
Thursday: 5 p.m. to 8 p.m.
Friday: 5 p.m. to 8 p.m.
Saturday: 5 p.m. to 8 p.m.
Zoë brings dining to life. We build our eclectic New American menu using the best ingredients and complementary wines and cocktails. You won’t find food, service, or an atmosphere like ours anywhere else in town. Our restaurant will be the finishing touch on your special, intimate, and unforgettable evening in Athens, Ohio. We’re always looking forward to celebrating life with our community.


We paid $8 each in admission.
Jaime spent $15 on food.
Jenny spent $14 on food.
We ate: cheese curds, fried veggies, salmon on a stick, chocolate chip cookies,
french fries, and key lime pie on a stick.
We tossed: 3 cheese curds, 1/3 of the fried veggies, 4 chocolate chip cookies,
1/2 the french fries, and 1/3 of the key lime pie.
We drank: 12 ounces of diet coke.
Jenny smoked 1 cigarette.
Jaime ate 13 Tums when they got home.
Cheese curds have been known to sit in a stomach for 7 years.
We didn't eat: pronto pups, corn dogs
(don't trip while eating them - the pointy stick will go straight into your brain),
foot longs, scotch egg on a stick (blech), alligator on a stick, pickles on a
stick, deep fried oreos, deep fried candy bars, deep fried twinkies, elephant
ears, funnel cakes, macaroni on a stick (we tried it last year - tastes like deep
fried stale mac-n-cheese), apples smothered in caramel, shakes/malts/milk from
the dairy barn, corn fritters (but we heard they're good - maybe next year?),
pork chops on a stick, nutrolls, ben and jerry's, buffalo burgers, elk burgers,
cheese on a stick, french meadow bakery scones, fried green tomatoes, cotton candy
(a sure staple at the fair - how did we miss it?!), pasties, mini donuts, honey
ice cream, and TONS of other stuff. maybe next year?


Methods of cooking that makes your food toxic and bad for health
The way you cook food is just as important as the way you eat it. Did you know that not all methods of cooking are healthy so before you gorge on those rare steaks, think for a while is it really good for you? No food is healthy when not cooked thoroughly. Moreover carcinogens or cancer causing agents can be produced while smoking, grilling or frying your meat.
Certain types of cooking can also damage all the nutrients in your food. Proteins in meat can be damaged to the extent of being detrimental to your gut health. Certain friendly fats in food could be altered when exposed to high heat and chemicals which could then turn into dicarbonyl responsible for cell mutation and tumors. Here are 8 toxic methods of cooking which can damage your food.
While simmering or cooking food on a slow fire is one of the better ways to ensure thoroughly cooked food, simmering for lengthy periods isn’t acceptable as it can denature proteins in meats. That could cause protein cells to mutate and become carcinogenic. Simmering is ideal for vegetables but they should never be overcooked.


Friday, April 8, 2011
Fun Fri(Food)Day: Veg Pizza and Yum Dessert
HomeMade Veggie Pizza
(I want to eat this all over)
The crust takes a few hours, but not that much of your time (it just sits) so if you have reading to do or internets to browse it's totally worth it.
Crust: (adapted from Vegan with a Vengeance)
dissolve 11/2 tablespoons in 1 cup of warm water add 2 1/2 teaspoons of yeast (or one package) sit in a warm place until yeast gets foamy (she says ten minutes, mine takes like 1)
In another bowl mix
3 cups all-purpose flour (or substitute one cup with whole wheat flour or whole wheat pastry flour)
1 teaspoon of salt
Add wet ingredients to dry ingredients plus 2 tablespoons of olive oil, stir until combined then kneed on clean, floured surface for 10 minutes.
Put in clean oiled bowl, cover with wet towel and let rise for an hour.
Come back and PUNCH it (my favorite part!) then kneed it for another minute and put it back in the bowl. Let sit for however long you want (ten minutes, two hours etc). Then divide in half. Roll out one half into the crust (save the other half for tomorrow or freeze or make two pizza's whatever)
1 can of tomato paste
1 cup water
pinch of salt
handful of italian seasoning
garlic cloves, diced, to your taste (I put about 3 in there)
rough tablespoon of onion
a shot of liquid aminos
a shot of hot sauce
a pinch of sugar (or agave)
crushed red pepper flakes to your taste
cook in a pot for like 15 to 20 minutes
carmalized onions (1 large onion, cook five minutes until tender add teaspoon of sugar, cook for 30-40 minutes until browned)
and special ingredient: peaches
sprinkled with vegan mozz cheese
Bake at 425-450 degrees until cheese melts 10-15 minutes
Vanilla bean hemp ice cream with chocolate mint cookies (made by allthingsvegan Lisa) and topped with a juicy strawberry.