Luscious zinnias, spectacular tomatoes, and blue stone-ground wheat were among the organically grown produce on display during the 2023 SCOPE Field Day at the Student Farm at UC Davis.
Celtuce was the newest and most unusual vegetable introduced at the event. It’s a type of lettuce prized in Asia for its long, thick, single stem, which, when prepared, has a mild, nutty flavor. (You can eat the leaves, too.) It was chosen through a collaboration with farmers, chefs, farm advisors, and researchers to pay homage to Asian-American culinary culture. SCOPE’s breeding project aims to expand the cultivars of celtuce available in the United States, said Laura Roser, assistant specialist and program co-coordinator.
Based at the UC Davis Student Farm, SCOPE gives students experience in using traditional breeding techniques to develop crops that meet the needs of organic farmers in California and beyond, said Charlie Brummer, a professor in the Department of Plant Sciences and director of the UC Davis Center for Plant Breeding.
Doctoral student Luis Salazar introduced ‘Orange Creamsicle,’ a new variety of tomatoes that grows large, sometimes delightfully odd-shaped, with a green blush at the shoulder. During the taste test, the new variety had a gorgeous, moist color when sliced, a firm texture when eaten, and a bright flavor with a pleasing balance of acidity and sweetness. “‘Orange Creamsicle’ will likely be released in late 2024 or early 2025, after another year of trialing in summer 2024,” Salazar said.
Other tomato varieties are also being trialed, including a round, red-and-purple saladette tomato called ‘Charred Cherry.’ Developed by Cal Poly Pomona collaborators, it’s high-yielding and has a pleasing flavor with moderate sweetness. ‘UC Rockin’ Roma’ is a Roma-type tomato with good taste, balanced acidity, and yields similar to Early Girl.
Blue wheat is a hit
SCOPE’s small grains team has been working with heritage and colored varieties, plus advanced breeding lines from the department’s wheat breeding program, to develop new strains. They’re aiming for wheat that will thrive in fields that get little inputs, such as compost, and no irrigation – typical of most wheat cultivation on organic farms.
Led by lead student breeder Savannah Pluma, the team recently spent a day at the nearby office of the California Wheat Commission, where they tried baking with a new variety of blue wheat. The results were presented during the field day: The crackers offered a rich, satisfying flavor, and the shortbread was downright delicious.
Breathtaking colors and rich, new shapes being developed in zinnias were presented by doctoral student Will Hazzard.
Some flowers had half-circle petals in creamy tones arranged firmly around the center. Some had long, apricot-hued petals that feathered out in relaxed stretches. Some had puffy centers that invited a curious touch. Shades of soft yellow and pink and rust, punctuated by vivid magenta and violet, orange, and blood red, delighted the eye. These textures have been developed over the past four years, especially for florists and farmers’ markets, and stems are longer than commercial cultivars.
Hazzard’s personal favorite? From the field demonstration table, he pulled over a vase filled with ivory balls of buttery softness. “These are the stand-outs!” he opined, but a zippy name has yet to be selected: They’re currently called ZC.23.110. “Not the most glamorous,” Hazzard quipped.
New celtuce varieties coming
This Asian lettuce grown for its stems is being developed in partnership with the Second Generation Seeds Collective. One of the founders, Winters farmer Kristyn Leach, of Namu Farm, is working with SCOPE on trials. They are breeding new varieties to resist bolting, increase stem thickness, and find new flavors and leaf shapes.
Call for collaborators
Farmers and seed producers are invited to partner with SCOPE for in-field trials or suggest new crops that would benefit California’s organic agriculture industry. To become part of the SCOPE network, contact co-coordinator Laura Roser at [email protected].
The student-led SCOPE project stands for Student Collaborative Organic Plant Breeding Education. The Organic Research and Extension Initiative contributes to the program’s funding.


WEDDINGS & LARGE EVENTS
Adaptability is at the core of the way we work. With our extensive knowledge and experience, we can provide a wide range of catering solutions for your corporate event so that, no matter the business, we work with you to create the perfect option.
Part of SNS’s founding ethos is their strong belief that a great party starts with fantastic food. They work with you to discern what will delight you and your guests, whether that’s finger food, bowl food, mini dishes, and canapé reception, and can always create a menu specific to your event.Delightful afternoon teas, clever canapés, bespoke buffets, or a luxury three course dinner we’re always happy to work with you to give you exactly what you are looking for.


Located in the heart of Potts Point, at Fountain, our doors
are always open. Drop in for a coffee, a drink with friends,
or settle in and stay a while.
We serve up a fresh and seasonal menu of house-made classics. Enjoy a light bite or a tipple – or if you’re in the mood, tuck into something a little more generous.
18 Darlinghurst Road,
Potts Point, SYD 2011
(02) 9331 6000
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Another fantastic use for any leftover smoked brisket — Smoked Brisket Grilled Cheese Sandwiches!
(*UPDATE* — You can view us cooking up this combo of Smoked Brisket Grilled Cheese Sandwiches and Smoked Tomato Bisque over on AM Northwest.)
We get a lot of folk on social media who tease us whenever we publish a recipe for “leftover smoked brisket”.
“If you got leftover brisket it means it ain’t good brisket,” they like to joke. Haha (she said with her most unenthused voice)
The reality is when you’re passionate about something, and cook it a lot in order to perfect your craft, you’re gonna end up with leftovers.
And in our case, we own a BBQ catering company, and test and serve recipes for a living. So, while we test, we end up with leftovers. When we cater an event, or do a pop up, we sometimes have leftovers. And leftovers are among my favorite ingredients to work with.
Here at Casa Vindulge we’re can easily go from cooking a 6-8 lb brisket at home, but in the competitive barbecue world or at catering events, produce briskets of a larger scale (15lbs+). That means lots of practice. Practice also means trial, error, and… sometimes leftover brisket. You can find our go-to recipe for Smoked Brisket here.
Two weeks ago we smoked two 15 lb briskets (that’s 30 lbs of meat!!), and after giving nearly all our neighbors some brisket love, we still had leftovers. After making this crazy delicious Smoked Tomato Bisque the other day we discovered something was missing. What could be missing from a downright delicious tomato soup? A grilled cheese of course.
But this wasn’t just any grilled cheese. This was a smoked beef brisket grilled cheese made with leftover tender brisket, smoked cheddar and gruyere (or Comté) cheeses, melted to ooey gooey perfection.
Best Cheese for Smoked Brisket Grilled Cheese Sandwiches
We’ve discovered the best combination for this is a mix of shredded cheddar and shredded Comté (or gruyere). Comté and gruyere melt incredibly well, and are both fairly mild cheeses (so they won’t take away from the main attraction). Cheddar has great flavor and also melts well. The combo if the two is out of this world.
How to make a Smoked Brisket Grilled Cheese Sandwich
Start by warming up your leftover brisket. I like to do this in a pan on the stovetop, slowly. The juices from any fat will re-hydrate your meat if it’s been sitting in the fridge. If you’re dealing with dried out brisket and need to add a bit of moisture, I recommend adding about a tablespoon of your favorite BBQ sauce. But don’t go too heavy on the BBQ sauce. We’re just trying to add a little hydration, not overpower the meat with sauce.
Once your meat is warmed, transfer the meat to a plate, wipe out the pan, and get it nice and hot for cooking your sandwiches.
Lay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. Layer with cheddar, load on the shredded brisket (be generous), and then top with the Gruyere (or Comté).
Place the other slice of bread on top.
Place sandwiches on the hot skillet (covered with a lid) and cook for 3-5 minutes per side, until the bread is golden, then flip. Cook other side until equally golden and crispy and the cheese is ooey gooey melted and you just can’t take the waiting anymore.
Cut in half. Feel free to enjoy with this Smoked Tomato Bisque for the ultimate soup and sandwich combination.
You have to try this sandwich! There are perfect pairings in this world — peanut butter and jelly, apple pie and ice cream, burgers and fries, and grilled cheese and tomato soup. This here is grilled cheese and tomato soup on steroids!
Smoked Beef Brisket Grilled Cheese Sandwiches
An incredible use for leftover brisket — Smoked Beef Brisket Grilled Cheese Sandwiches. And several other uses for leftover smoked brisket.
- ½ cup leftover smoked beef brisket, shredded or sliced
- 2 slices of bread, cut ½ inch thick (sourdough or como loaf work well)
- 1 tablespoon butter, at room temperature
- 1 tablespoon Dijon mustard
- 1 thick slice smoked cheddar
- 1 thick slice Gruyere or Comté cheese
- Heat up a cast iron skillet to medium heat (or warm up an electric panini press).
- Add the brisket to the skillet to warm up. Slowly warm up your brisket for 3-5 minutes. Once it’s warm, remove and set aside. Place pan back on the burner and warm up to medium heat.
- Lay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. On the inside layer of the bread layer the Dijon mustard to both sides.
- Next layer with a slice of the cheddar, load on the shredded brisket, and then top with the Gruyere (or Comté). Place the other slice of bread on top (butter side facing out).
- Place sandwiches on the skillet and cook for 3-5 minutes (covered), until the bread is golden, then flip. Cook other side (covered) until equally golden and crispy and the cheese is ooey gooey melted and you just can’t take the waiting anymore. Remove.
- Cut in half and serve alongside this Smoked Tomato Bisque
Alternatively you can cook in a Panini press for 3-5 minutes. I am not cool enough to own a Panini press so I have to make due flipping my sandwiches the old fashioned way.
For our smoked brisket recipe, click here.
Wine & Beer Pairing for Brisket Grilled Cheese
Well, since we followed this up to our recipe for Smoked Tomato Bisque, we paired it with the leftover Barbera. I was a bit surprised, and entirely delighted, how well the fruity and acidic wine went with the buttery, crusty, cheesy sandwich loaded with the tender brisket. Sans soup I think the sandwich would be fantastic with an oaked Chardonnay (bring on the buttery oaked wines. more butter da better), but I don’t recommend Chardonnay for the soup. Stick with a fruity acidic red wine if you make it with the soup (and I really hope you do).
Otherwise a nice Pilsner will do the trick! Light and refreshing and perfect way to cut through the richness of these sandwiches (and trust me, these sandwiches are rich!).
Want more leftover brisket recipes?
But first, here’s our Recipe for Smoked Brisket
- Smoked Brisket Nachos (my personal favorite)
- Smoked Brisket Chili (readers favorite)
- Smoked Brisket Bruschetta
- Smoked Brisket Pizza
- Smoked Brisket Enchiladas
- Smoked Brisket Tacos
- Smoked Brisket Empanadas
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
For more recipes with wine pairing check out the Recipe Index.
* This post was originally published in October 2014, and updated in December of 2018 with new photos and tips.
1,758 total views, 2 views today


“Torta alle noci (walnut cake) is another of my family’s classics: it uses mostly winter cupboard staples, so it is ideal to brighten up a cold and rainy afternoon,” says Giuseppe Dell’Anno, who won The Great British Bake Off in 2021.
“The flavour is unmistakably walnut: nuts are partly ground in the flour mix, partly chopped into larger pieces to add a pleasant crunch.”
Torta alle noci – walnut cake
(Serves up to 12)
For the sponge:
100g sultanas or raisins
50g Marsala or other sweet wine
200g walnut pieces
180g soft wheat 00 flour or plain flour, plus extra for dusting
2tsp baking powder
100g unsalted butter, plus extra for greasing
200g egg (about 4 medium eggs), at room temperature
180g caster sugar
1tsp vanilla bean paste
Zest of 1 unwaxed organic lemon
For the coating:
30g clear honey
40g Marsala wine
200g golden icing sugar
6 walnut halves, to decorate
1. Set the shelf in the lowest position of the oven and preheat it to 180°C/350°F/Gas mark 4. Grease the tin with butter and dust it with flour, tapping off the excess.
2. Put the sultanas in a small microwave-safe bowl with the Marsala. Heat in the microwave until just warm to the touch: 30 seconds should be enough. Stir, cover with a plate and set aside to soak.
3. Meanwhile, put half the walnuts in the bowl of a food processor, add the flour and baking powder and blitz until the mixture has the texture of fine sand. Set aside. Roughly chop the remaining walnuts with a sharp knife into pea-sized pieces and set aside. Put the butter in a small microwave-safe bowl and melt it: 40 seconds in the microwave should be enough. Set aside to cool. Put the eggs, sugar, vanilla and salt in a bowl large enough to accommodate all the ingredients and whisk at high speed with a handheld electric whisk (or use a stand mixer) for five minutes, until the mixture has doubled in volume and is pale and fluffy. Still whisking, slowly trickle in the melted butter then whisk for a further minute to incorporate it fully.
4. Add the walnut and flour mixture to the bowl, add the lemon zest, and fold them in with a silicone spatula. Add the sultanas with the Marsala to the batter, followed by the chopped walnuts, and fold them in gently. Pour the batter into the tin, level the surface with the spatula and bake for 33–35 minutes or until a skewer inserted in the deepest part of the cake comes out clean.
5. Leave the cake in the tin to cool for a few minutes, then turn it onto a wire rack to cool completely. Meanwhile, make the coating. Put the honey and Marsala in a large microwave-safe bowl and microwave for 20 seconds. Add the icing sugar and stir until homogeneous. Set the wire rack over a tray and pour the warm syrup slowly over the top of the cake, coating it completely. Allow the excess to drip off into the tray below. While the coating is still warm, arrange the walnut halves around the cake top. Let the coating set, then transfer the cake to a serving plate. Torta alle noci keeps for up to a week under a cake dome.
Giuseppe’s Easy Bakes by Giuseppe Dell’Anno is published by Quadrille, priced £24. Photography by Matt Russell. Available now.


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This place is incredible! Don't let the descriptions of the food fool you, this is a place for the palette! I have loved every breakfast item I have had here! Everything is perfectly cooked, beautifully presented, and followed up with by the chef to ensure everything is good. The staff is super friendly and attentive, which is hard to find in other restaurants. Other than coffee cups without handles, and such a small space, there are virtually no downsides to coming here. I will continue coming back again and again.
SIMPLICITY AND HOMEY
" Inspire by the delicacy of Australian Interior café and the love of Japanese interior with Clean, Simplicity and Minimalistic. Our Interior boosts with natural light and Elegant Furniture. Visit us today."
William is the Head Chef, Owner, and mastermind behind SENSORIUM. He was born and raised in Medan but spent most of his life and culinary career in Australia. After years of working in several fine-dining establishments around Australia, he decided to pursue his own passion on his own, and thus, Sensorium is born.
"I opened SENSORIUM because I wanna tell you a story through my foods and bring peoples together. I believe foods have the power to do so. And hopefully inspired peoples in doing so." explains William.
I would like to welcome you to my humble cafe to experience and tastes real foods that cooked with love, heart, and passion. Welcome to SENSORIUM.
Paige Valois - Expatriate
We usually do not eat ramen soup but had to try the dry ramen following the reviews and it was sooo good (really do not miss this one). Also, the textural mushrooms were excellent. We have never eaten anything alike before (Avocado toast was more common but also very good). And then it was breakfast but we still had to try the ice sandwich and that definitely was the right decision. Crunchy, sweet, salty... just to die for. So yes that is one of the best food we had and would it have been served in a sophisticated restaurant we would not have been disappointed a bit! Also, the chef and staff were super attentive and even if the restaurant was full we didn't have to wait long. I would love to come back if we were not leaving tomorrow!
I had some great experience at this restaurant! Amazed by the menus and didn’t have much time to try all of them. I ended up ordering the Textures of Mushrooms which was great. The fried veggie (forgot the name) was very crunchy, the mushrooms with seaweed paste were umami bomb! Bawang Goreng was simple yet amazing little details that bring the dish into another level. Rye bread was fantastic. 1-hour drive was definitely worth it.
Belongs on chef’s table
A great example of intentionality in every ingredient. It is a true sensory experience. To make it even more thought-provoking the chef will welcome you & is a perfectionist in his craft.
You might be thinking this will be expensive. Incorrect it is equivalent to other local brunch places in the Canggu area. Sensorium is gifting you an affordable chef’s table experience don’t miss out!
Amazing, delicious food. best quality ingredients and the chef’s creativity gives the most amazing meal for your breakfast and lunch. go for this place, you won’t regret.
This was my favorite restaurant in Bali. The ramen was so good we came back to have it again. We also tried the ice cream sandwich the second time, and it was one of the best desserts I have ever had. The lovely chef came to our table and explained the food and it was obvious he put a lot of thought and love into everything. The rest of the staff was also wonderful. If I’m ever back in Bali you can bet I’d eat here again!!
Wow. The food here is exquisite! The chef and owner William is the loveliest chap ever, he took time to explain our dishes and the inspiration behind them and how he balanced flavours. My wife had the dry Ramen and I have the ramen soup, it was the best bloody ramen I have ever had. If you are in Canggu you HAVE to have breakfast or lunch here. If I could give another star I would.
Staying in Canggu for a month and of all the places to eat in Canggu Sensorium by far has the most flavorful food in the area. The staff is fantastic and the food even better. Pork Belly Eggs Benedict is an absolute must order.
My oh my... Sensorium was a recommendation from a good friend, who was saying that the food is something special here. Now I can tell you why! Never before have I tasted such delicious Quesadillas. And the staff was incredibly nice.
I wish we had more time to come back another time. At some point, we will! Thank you.
When I arrived i assumed it was a small cafe with decent food. We had a table of 4 and so I was able to sample everyone's food. This was the best food I've EVER had! Everything had an amazing flavor and was so unique. The staff was very friendly and courteous. I could not be more impressed. 5 stars aren't enough.
I am from Sydney Australia on my first trip to Bali. I researched sensorium on a list of cafes to go, not expecting the incredible place we stumbled across. For starters, the staff was absolutely amazing and welcoming. I have never been to a cafe where I have felt so welcomed and surrounded by workers who are passionate about what they are creating. Secondly the food. Hands down, the best ramen I have ever had. The chef personally Came to pour my broth of my ramen describing aspects of my dish. That is customer service !!! The cold brew was a beautiful and thick cold brew with delicious chocolate after tone.
Cafe culture is huge in Sydney, and this has got to be one of the best in Sydney and Bali. I would dine here every day if I was local. I couldn’t fault anything about this place. The food was literally incredible and perfect.
A MUST see in Bali.
This place is amazing! The staff are extremely polite and explain all the flood in explicit detail. The food is all homemade and delicious and the service is amazing. All of the food is served in under 5 minutes and tastes fresh. I strongly recommend this restaurant as it is perfect for breakfast and lunch!
A new gem in the Canggu area. Restaurant standard food at cafe prices. The chef is attentive and goes the extra mile to explain what he’s serving. 5/5 will recommend to anyone looking for a different cafe food fare. I will definitely come back.
A true hidden gem.
The kitchen is dead serious about putting out great food. Each dish is explained to you when they bring it to your table. Very good prices when considering the level of skill and dedication brought to the plate.
No wonder they have 5-star rave reviews from over 200 users.
My partner and I ordered the brunch ramen (soup version) and pulled pork benedict. Both delicious. The ramen noodles were the perfect texture. The sourdough (inhouse recipe) was flavourful, light, buttery, insanely good. The pulled pork was seriously good too! Ugh so good ????
The decor is not “made for the gram” but the food here does the talking. Flavour is king.
Can't wait to come back to try the rest of the menu!!


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Apple Juice – 100% Apple Juice (pasteurised).
Apple Preserve – Apples, Sugar, Water, Lemon Juice, Lemon Zest, Spices (Cinnamon, Cloves). Prepared with 50g fruit per 100g of finished product. Total sugar content 50g per 100g.
Apple Chutney – Apples, Barley Malt Vinegar (contains Gluten) Brown Sugar, Sultanas, Onions, Spices (Paprika, Coriander, Mixed Spice, Ground Ginger, Mustard Seeds, Peppercorns, Cloves), Salt
Allergens: Mustard Seeds, Malt vinegar contains Barley and Gluten
Apple & Ginger Jam – Apples, Sugar, Water, Crystallised Ginger, Lemon Juice, Root Ginger. Prepared with 50g fruit per 100g of finished product. Total sugar content 63g per 100g.


Although Sushi is not an American dish but is cherished world wide web by everyone. Regarded as one of the superior culinary experiences, the best Sushi Restaurants in NYC are no less in their food game. New York City has adapted to Japanese culture so well that it encourages everything from entertainment to food.
If you are in the Big Apple city and craving to try out their best Sushi restaurants, check out the selected ones serving people around the world. From fine dining to cozy restaurants, the list is inclusive. Well, before sharing my favorite spots to eat Sushi, I would like to share that it was not at all easy to select the best ones from a pool of eatery options. So, when I say they are the best of the best, believe me!
1. Sushi Nakazawa
I had to mention Sushi Nakazawa in the first place, as this upscale Japanese Sushi restaurant is known for its quality and is prepared with perfection. If you want to experience posh dining, the world-renowned Japanese chef Jiro Ono’s disciple Daisuke Nakazawa runs the restaurant.
The delicious taste of the food was set on the palette of the Michelin Guide, so much so that the restaurant was awarded a star in the year 2019. Primarily, they serve Nigiri-sushi exclusively “Omakase,” which approximately consists 20 pieces of Nigiri sushi. Additionally, the highlight is the locations they source the fish and shellfish. All I can say is that don’t think twice if you want to try out the world’s best sushi.
Location: 23 Commerce St, New York, NY 10014, United States
2. RA Sushi Bar Restaurant
Not just delicious sushi, you will find soups, salads, sides, entrees, and desserts too. In fact, the ones who have gluten sensitivity don’t need to worry about anything. The RA sushi cum bar cum restaurant has no dearth of food options.
In addition to all the extras, the sushi menu at this great sushi restaurant in NYC has Lobster Filet Mignon Roll, Surf and Turf Roll, Crunchy Calamari Roll, Crazy Monkey Roll, Hot Night Roll, Green Kimono Roll, Chili Shrimp Roll, etc. If not these, the in-house specials are also available and extremely mouth-watering. Like “RA” CKIN Roll, “RA” WESOME Roll, and more. Also, if you are in NYC, you are very lucky as it closed the shutters of its Midtown restaurant recently.
Location: 229 W 43rd St, New York, NY 10036, United States
3. Sushi Yasaka
For a traditional Japanese gastronomic experience, head straight to Sushi Yasaka. Since its opening in the year 2011, it has strived to get recognition as one of the best sushi restaurants in NYC that serve delicious food enthusiastically in a vibrant ambiance.
Not only do the chefs of the restaurant craft everything with love, but use fresh ingredients in preparation. Yes, you will be visiting the place to try out their lip-smacking sushi, but don’t get up without trying the in-house hot appetizers, salads, soups, noodles, tempura, teriyaki, steaks, and more. Before coming to the restaurant, you can also reserve a table for yourself and your family.
Location: 251 W 72nd St, New York, NY 10023, United States
4. Sushi of Gari UES
Be it sushi regular, Gari special, Tuna of Gari, or Sashimi Dinner, a range of out-of-the-world tasting sushis will welcome you. And don’t miss out on the Nigiri Sushi, which will leave you craving for more. You can go on and on with trying out different rolls, one of them being the hand rolls.
Moreover, the moment the sushi plate arrives in front of you, you will quickly be pushed to eat them in one go. That’s the power of Sushi of Gari UES. After all, how can you not visit NYC and not try the hallmark destination for sushi lovers?
Location: 402 E 78th St, New York, NY 10075, United States
5. Sushi Seki Times Square
Every New Yorker swears by Sushi Seki since 2010. It also includes incredible-tasting traditional dishes that have balanced flavors. The X factor of the restaurant is simple yet fresh ingredients, style of presentation, and it’s taste.
One bite at Seki, and you will not help yourself but order more dishes. Every sushi prepared by the chef uses the finest seafood in the world, which will make your dining experience worthwhile. Finally, the good part is that cost “Omakase” is decently-priced. So, make it a point to eat at one of the best Sushi restaurants in NYC.
Location: TIMES SQUARE, 365 W 46th St, New York, NY 10036, United States
One of the best Michelin the best sushi restaurants in NYC is none other than Kanoyama. Besides sushi, other Japanese entrees are also its specialties. When you enter the restaurant, you will feel nothing but a premium vibe. Additionally, the standard of food and sleek interiors will impress you so that you will feel like coming again and again.
Some of the sushi bars that you must try out are Hamachi Carpaccio, Ankimo App, Tuna Carpaccio, and more. Not just these, but the range of desserts is classic but tasty. For example, vanilla ice cream, chocolate molten lava, and mochi ice cream. The beneficial point is that this NYC restaurant is open seven days a week, and you can call them to make a table reservation too.
Location: 175 2nd Ave, New York, NY 10003, United States
7. Sushi Noz
Thanks to Chef Nozomu Abe’s exquisite skills and vision to cultivate a dining experience that is superior. Especially the ones who are looking to feast in an intimate and elegant premise will definitely love this sushi restaurant in NYC.
Not just the interiors and decor of Sushi Noz is Japanese-inspired, but the food served on the platter will take you to the land where Sushi originated. From seasonal Nigiri, Miso soup, Tamago, and desserts to beverages, you have the option to savor it all.
Location: 181 E 78th St, New York, NY 10075, United States
8. Sushi on Jones
A tiny open-air sushi restaurant in NYC, Sushi on Jones, has been expanding ever since its inception due to high demand and appreciation by the sushi community. The most attractive point of this casual sushi bar is that they serve very affordable Omakase assortments, which include traditional 12-piece tastings.
Even better attractive point that is going to grab your attention again and again is the quality of cuts available in fish and wagyu. So, drive to this restaurant if you want to try out a variety of dishes in a la carte, special boxes, etc. Clubbing your meal with wine, beer, sake, or a cocktail will be a good idea.
Location: 217 Eldridge, New York, NY 10002


Showing results for: Livestock
This is a revised edition of a book on meat production edited by Joyce D'Silva and John Webster. Since its first edition in 2010, all chapters have been updated and six new chapters have been added .
This paper compares stylised, hypothetical dietary scenarios to assess the potential for reducing agricultural land requirements. It suggests that a combination of smaller shifts in consumer diet behaviour – such as reducing beef consumption by replacing with chicken, introducing insects into mainstream diets and reducing consumer waste – could reduce agricultural land requirements.
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.
This paper, taken from an inaugural edition on planetary health in the Lancet, analyses global food and nutrient production and diversity by farm size, providing evidence on how smallholder farmers contribute to the quantity and quality of our global food supply and discussing the structural impacts of agriculture on nutrient availability.
This paper looks at how we can achieve greater food and nutrition security in a sustainable manner by reducing waste and it also analyses how losses impact overall food system efficiency. It quantifies the food wasted throughout the food chain (10 stages) from primary production to human food consumption and also looks at the impact of livestock production on both food system biomass efficiency and feed crop losses. The paper defines wasted food energy of livestock production in terms of its poor efficiency in feed conversion ratios (ie. only some of the feed livestock consume end up as meat and dairy, with the rest loss via respiration, dung and urine).
This research article provides a new quantitative analysis of data on global feed use and feed use efficiency by livestock, in order to help shed light on livestock’s role in food security.
The authors of this paper compare the impact of intensification in the beef and dairy sectors via two pathways; either intensification within a system (e.g. a mixed crop-livestock system) or through transitioning to another more productive system (from pasture to mixed crop-livestock production) and assesses the mitigation potential that could arise. It reviews the impacts of these forms of intensification on both GHG emissions, land occupation and land use change (LUC), the last of which has often been excluded in other similar analyses.
This report by the Institute for European Environmental Policy (IEEP) and commissioned by UK’s Eating Better Alliance looks at future policies towards livestock farming and trade in the UK and EU.


Cooking sure came in handy as a broke college student! I cooked a lot for friends and roommates. A male friend of mine mentioned in passing one day that he was in the mood for a "good steak". "I can cook a steak" I replied matter-of-factly. He didn't believe me. So, I told him if he bought the steak (one for me too, of course) I would cook for him. This became a weekly thing. He began inviting his roommates in on the feast. They bought the groceries and I prepared a big meal. I thought all women cooked. Who knew it would make me such a hot commodity as a friend and later a wife? My (now) husband and I were somewhat penpals/phone friends for a long time before we began dating. He reacted with elation when I told him I could cook. His parents are from SC and he grew up with a mom that could cook. He said most of the women he'd dated didn't cook. Really? Maybe its a southern thing (read: "old fashioned" or "traditional") that women cook and bake?
I enjoy it. Its a skill that has come in handy time and time again. I pride myself most for being about to take whatever is in the house at the time and create a great-tasting meal. I rarely follow a recipe unless I am experimenting in cuisine I am unfamiliar with. But once I make the dish I will edit and adjust as I see fit or apply what I learned to "spice up" (pun intended) an old recipe.
So, tonight, I made chicken chili. Sure, I've made chili many times. My husband says my typical chili is too red. He describes it as spaghetti sauce with beans. Its not that it doesn't taste good, he just prefers a smoother, beanless chili which I would describe as hot dog chilli and more of a condiment than a meal. Everyone once in a while I like chili. Today is really frigid and seemed like the perfect day for a hearty warm bowl. I've been trying variations to get to a happy medium from the kind of chilli my husband likes and what I'm used to making. Tonight I think I hit the jackpot with this simple recipe. I'm not one for exact measurements and chilli is one of those forgiving dishes so use similar products if you can't find the exact brands I used. I'm sure it will be fine! It has a nice consistency. Serves 8-10 generous portions. Use leftovers as a dip or for chili dogs.
- 2 teaspoons minced garlic (I used prepared garlic in a jar)
- 1 package of ground chicken (about 1 lb?)
- 1 package of McCormick chili seasoning,
- 1 can of Goya Pink Beans in Sauce,
- 1 cup of water,
- 1 can on crushed tomatoes,
- 1 jar of spaghetti sauce (I used Victoria Vodka Sauce),
- 1 can Glory Red Beans and Rice,
- about 1 teaspoon of smoked paprika
- Heat pot to med-hot, add garlic and defrosted ground chicken (Substitute ground turkey or beef)
- Stir in 1 package of McCormick chili seasoning,
- Add jar of spaghetti sauce (I used Victoria Vodka Sauce) before meat browns
- Add cup of water and stir (this helps break down the meat to a blended consistency)
- Let begin to boil, turn heat down to med
- Add Pink Beans, crushed tomatoes and can of Red Beans and Rice
- Stir and sprinkle in smoked paprika
- Cover and cook for about 10 min at med heat to make sure meat is cooked thoroughly
- Turn heat to low and simmer for another 5 min with lid OFF to thicken


Last week we introduced you to a business that puts a personal touch on everything they do. This week we will introduce you to a place that proves shopping local gives you quality and a connection that larger chains can’t match.
The Butcher Block Meat Market in Newcastle
This local favorite has offered high-quality beef and other meat products to the Tri-City area for over 12 years. Formerly known as Butcher’s Block, they specialize in premium cuts of beef, pork and poultry. They even carry specialty cheeses and make their own sausage!
“Our staff is known for their friendliness, excellent service and positive attitudes,” said site supervisor Mickey Hensley. “Our customers love to interact with our staff.”
While they provide that “mom and pop” feel that is often unique to locally owned businesses, they focus heavily on customer service. That is why a significant percentage of their business comes from repeat customers.
OEC Fiber has made the experience they offer even better. It has streamlined their Point of Sale system, making the checkout process quick and simple.
“We have been successful due primarily to our faithful customers,” said Hensley. He credits their loyal customers and outstanding staff for making Butcher Block Meat Market what it is today.
They provide high-quality meats at fair prices, but even more than that, they treat everyone that walks through their doors like family.
To learn more, follow their Facebook page to view their offerings and keep an eye on special deals to keep your meal a cut above.


CENTRE ESPLAI’s restaurant is a bright and pleasant place to enjoy a meal in good company. A continental buffet breakfast is included in the price of the rooms. Lunch and dinner are menu-style and include Mediterranean cuisine as well as local and seasonal products. You are also welcome to eat on the terrace to enjoy the colors of the garden!
7:00am – 10:00am
Included in the room price
1:30pm – 3:30pm
8:00 – 10:00pm
VIRTUAL TOUR – RESTAURANT
We are Fundesplai
We are a non-profit organisation that has been working on behalf of education and happiness for children, equality, social inclusion, protecting the environment and developing the tertiary sector for over 45 years.
The Centre Esplai Hostel works with us on our educative, social and environmental tasks.


The Thomas Prince School PTA invites ALL Princeton community members to submit recipes for the TPS Cookbook. You do not need to have a child at the school to participate. Benefits to support the Thomas Prince PTA!
Thomas Prince School Cookbook
The PTA is excited to be coordinating a Thomas Prince School Cookbook. We're looking for everyone in our community to send us your favorite recipes, traditional family recipes, or just for fun recipes. You can send us recipes for breakfast, lunch, dinner, brunch, snacks, appetizers, desserts, and even a fun recipe like special slime or pet treats.
Our first deadline is to have recipes sent to us by June 15th.
Email the following to [email protected]:
- Recipe can be typed in the email or just send us a picture and we'll type it for you
- Student or Teacher Name or person to be credited with the recipe
- Interesting info/fun fact about the recipe that we can add if space permits
- Photo of the recipe or your child/family with the recipe (please be aware: depending on how many recipes we receive and formatting, pictures may or may not be able to be included in the final cookbook)
Even if you aren't interested in purchasing the cookbook we would love to have you submit a recipe for others to enjoy.
Watch for future information with pricing and pre-order information. Our goal is to have the Thomas Prince School Cookbook published and available by the start of our 2020-21 school year.
Questions? Email us at [email protected]


The Anchorage Bar & Grill
Watch the spectacular sunset over the Gulf of Carpentaria while enoying our Tapas Bar & Cafe.
Experience the unique and spectacular Gulf of Carpentaria Sunsets from The Anchorage Bar & Café located on the beach front @ End of the Road Motel.
The Anchorage Bar & Café / Restaurant delivers the essence of the Gulf. Settle down to the calm harmony of the stunning Gulf of Carpentaria coastline.
Our Tapas, chargrill & Ala Carte menu brings your Gulf experience to a new level of enjoyment. Enjoy our friendly country hospitality while sipping on a cocktail, wine or beer at the Anchorage Bar.
We specialize in personalized service, quality accommodation and mouth-watering seafood dishes inspired by our local seafood selections.


Yield:1 small jar
Prep Time:1 mins
Cook Time:3 mins
You cannot get more basic than this basil pesto - inspired by a wonderful bar Salter in the gothic quarter of Barcelona where North African, African and European flavours fused in a magical way. This basil pesto is made like theirs, pure basil & olive oil (no nuts nor parmesan) it is as basil-y as basil pesto could be! No worries about allergens with this recipe either, sometimes simplicity is the best way and I think that is definitely proved in this basil pesto.
- 6 handfuls of fresh basil leaves*
- 6 glugs of your best olive oil
Into a liquidiser bung the basil leaves* & your top quality olive oil.
Pulse them together a few times to ensure everything gets chopped down. Then blizt into a pesto. I use a liquidiser for this job. (Don't use a spice jar as it cooks the basil making it go slimy & loose flavour!)
Once I have my pesto in my jar I also cut ribbons of basil leaves into the mix, for some extra little bursts of basil.
*I use a mix of normal basil leaves and greek basil
This stores brilliantly in an air-tight glad jar in the fridge, ready for when you next want to add a hit of basil to a salad or a courgettie-spaghetti 🙂


Research Reveals: There have been big changes in the food business in the past few years, which is why there are so many processed foods in our supermarkets. Many people can’t live without these easy-to-use and often-treat-yourself items, but a new study shows they may be more addicting than we thought. People have long said that processed foods are bad for you because they are high in salt, sugar, and fat. A new study, on the other hand, says that these foods may be just as addicting as nicotine and booze. This shocking discovery has major effects on public health and makes us think deeply about how we eat these days.
The Hidden Culprits in Processed Foods
Before we talk about how prepared foods are addicting, it’s important to know what makes them so appealing. These foods usually have three things in them that make them very addicting: sugar, salt, and fat. The taste buds feel like they’re on cloud nine when these things come together, and it can be hard to say no. A lot of prepared foods are also made to have the perfect “bliss point,” which is the right amount of sugar, salt, and fat to make you want more. Think about your favorite cookies or potato chips. They’re made to keep you eating.
The Brain’s Reward System
To understand why prepared foods are so addicting, you need to know how the brain’s reward system works. Our brains generate dopamine, a neurotransmitter linked to pleasure and reward, when we eat or drink something that makes us feel good. Over time, these pleasurable events can change the way our brains are wired to make us want them over and over again. This is the first trouble with processed foods.
The Addictive Trinity: Sugar, Salt, and Fat
Processed foods are carefully made to mess with the brain’s reward system. The three things that make processed foods so addicting are sugar, salt, and fat. Sugar releases dopamine, which makes you feel good, while salt brings out the tastes and fat makes your mouth feel full. This group of three makes a strong trio that keeps people wanting more. As long as people are looking for pleasure in food, the circle will never end.
The Yale Food Addiction Scale
Processed foods are scientifically proven to be addicting, not just based on personal experience. The Yale Food Addiction Scale (YFAS) was made by researchers to find out if someone has signs of food addiction. This scale is based on the criteria used to identify drug addiction. It looks at behaviors like eating more than planned, trying to cut down but failing, and continuing to use even though it hurts you. These are all common signs of addiction.
Food Addiction: A Public Health Concern
It’s a big problem that prepared foods are so addicting. The World Health Organization (WHO) says that obesity is one of the most important health problems of the 21st century. Processed foods are a big part of this problem. The fact that these foods are so easy to become addicted to has led to more people getting overweight, diabetes, and heart disease.
The Parallels with Substance Addiction
To really understand how bad the problem is, it’s important to see how food addiction is similar to drug addiction. People with a high YFAS score may feel like they have no control over their eating habits and may experience cravings, tolerance, withdrawal, and loss of control, just like people who are hooked to drugs like alcohol and nicotine. Certain processed foods, especially when eaten in large amounts, can be bad for your health.
The Impact on Mental Health
It’s not just bad for your health that prepared foods are addicting. It can also be bad for your mental health. People who are addicted to food may feel guilty, ashamed, and low in self-esteem, which can make them eat when they’re feeling down. In turn, this makes the drug and mental health problems worse.
Children and Food Addiction
The concern about food addiction is not limited to adults. Children are particularly vulnerable to the allure of processed foods. The marketing strategies employed by the food industry often target young audiences, making it challenging for parents to guide their children toward healthier choices. The consequences of food addiction can have long-lasting effects on a child’s health and development.
Breaking the Chains of Food Addiction
Getting over a food addiction is a difficult process that involves a lot of different moving parts. It frequently needs a combination of adjustments in one’s patterns of behavior, psychological support, and availability to healthier food choices. It is critical to both recognize the symptoms of addiction and get help from a trained expert.
Cultivating Healthy Eating Habits
Developing good eating habits is the most important thing you can do to fight food addiction. Cutting back on prepared foods and eating more fresh, whole foods is one way to do this. Having a healthy relationship with food is also part of it. Eating should not only be for fun, but also for health and nutrition.
Processed foods may be just as addicting as nicotine and booze, which brings to light a major public health issue. Processed foods contain a lot of sugar, salt, and fat, which can mess with your brain’s motivation system and make you want to eat too much. There are clear similarities between being addicted to food and being addicted to drugs, and the effects are terrible, making the obesity problem worse around the world.


Kids love chicken nuggets, especially my son, who is gluten intolerant. So, this afternoon I was determined to make tasty gluten free nuggets. These bite size nuggets turned out delicious and super crunchy. Cheers to healthy eating!
Gluten Free Chicken Nuggets
1 cup buttermilk
1 tbsp. hot sauce
2 egg whites
4 skinless, boneless chicken breasts
1 cup Pamela’s gluten free artisan flour
1½ gluten free Rice Chex (original)
3 tbsp. Parmesan cheese
1½ tsp. garlic powder
2 tsp. black pepper
1 tsp. paprika
1 tsp. cayenne pepper
olive oil spray
Preheat oven to 400 degrees.
1. Cut chicken into 1 inch small cubes. In a bowl, combine buttermilk and hot sauce. Add the chicken and allow it to marinate in the refrigerator at least 1 hour.
2. Now it’s time to set-up the assembly line. Bowl one is for the flour.
3. Bowl two is for the egg whites.
4. Pound Rice Chex in a brown bag or plastic, using a rolling pin to make crumbs. Combine Rice Chex crumbs, cheese, garlic powder, black pepper, cayenne pepper and paprika in your third bowl.
5. Use a pair of tongs or clean hands, dip chicken cubes in the flour, egg and then Rice Chex mixture.
6. Lay chicken on lightly oiled baking sheet. Bake 15 minutes, turn over and bake 15 to 20 minutes more or until done. Do not overcook the chicken as they will be dry and hard.


When it comes to sourcing ingredients to produce chocolate on a global scale, prioritizing ethical and sustainable sourcing needs to be enforced and upheld as the industry standard.
Barry Callebaut is transparent about where and how they source everything from packaging materials to the raw ingredients like cane sugar, coconut, and cocoa that go into their products.
In addition, they aren’t afraid to admit where there is room for improvement. For example, palm oil is one of the leading causes of deforestation of our rainforests.
Therefore, Barry Callebaut has been a member of the Roundtable on Sustainable Palm Oil (RSPO) since 2011. And recently, they joined the front-running members of the Palm Oil Innovation Group (POIG) in order to build upon the efforts of RSPO to further advance sustainable palm oil requirements.


Ristorante Al Vedel di Colorno
Ristorante Al Vedel di Colorno is a hidden gem nestled in the heart of Colorno, offering a culinary experience that combines traditional Italian flavors with a modern twist. As you step into this charming establishment, you are greeted by a warm and inviting atmosphere, complete with elegant decor and a friendly staff. The restaurant's commitment to using fresh, locally sourced ingredients is evident in every dish they serve. From homemade pasta dishes to succulent seafood delicacies, each plate is meticulously crafted to satisfy even the most discerning palate. The menu showcases an array of delectable options, including mouthwatering risottos, tender meat dishes, and a variety of vegetarian and vegan choices. Pair your meal with a glass of carefully selected Italian wine, and you have all the ingredients for an unforgettable dining experience. What sets Ristorante Al Vedel di Colorno apart is their dedication to creating a harmonious fusion of flavors, incorporating traditional Italian recipes with innovative culinary techniques. The talented chefs at Al Vedel have mastered the art of creating dishes that not only impress visually but also leave a lasting impression on your taste buds. Whether you are a lover of classic Italian cuisine or seeking a new and exciting culinary adventure, Ristorante Al Vedel di Colorno is a must-visit destination. Immerse yourself in the vibrant ambiance and let the flavors transport you to the heart of Italy. With its impeccable service, exquisite food, and inviting atmosphere, this restaurant undoubtedly deserves a spot on your list of gastronomic delights to explore in Colorno.
Menu del ristorante
The menu at Ristorante al Vedel di Colorno offers a delightful array of culinary delights that will satisfy even the most discerning of palates. From antipasti to dolci, each dish on the menu is meticulously crafted to showcase the rich flavors and traditions of Italian cuisine. Start your meal with a selection of antipasti, which may include bruschetta topped with fresh tomatoes and basil, or creamy burrata served with prosciutto di Parma. For the primi piatti, indulge in mouthwatering pasta dishes such as homemade tagliatelle al ragù, where tender strips of pasta are tossed in a flavorful meat sauce. Alternatively, savor the delicate simplicity of risotto alla Parmigiana, prepared with aged Parmesan cheese and a hint of white wine. Moving on to the secondi piatti, you'll find an enticing variety of meat and fish dishes. Sink your teeth into tender filetto di manzo, a succulent beef tenderloin drizzled with a balsamic reduction, or opt for the fresh catch of the day, prepared with a medley of seasonal vegetables. Vegetarian options are also available, such as the delicious melanzane alla parmigiana, a layered dish of eggplant, mozzarella, and tomatoes, baked to perfection. And don't forget about the dolci! Indulge in traditional desserts like tiramisu or panna cotta, or sample regional specialties like torta di ricotta, a rich ricotta cheesecake. Whatever your preference, the menu at Ristorante al Vedel di Colorno promises a culinary experience that will leave you craving more. So next time you find yourself in the area, be sure to visit this hidden gem and embark on a gastronomic journey that celebrates the best of Italian cuisine.
At Ristorante al Vedel di Colorno, you can indulge in a wide array of exquisite culinary delights. Known for its enchanting ambiance and commitment to culinary excellence, this restaurant offers a gastronomic experience unlike any other. The menu features a range of specialità gastronomiche, or gastronomic specialties, that are sure to tantalize your taste buds. From traditional Italian dishes to innovative creations, each offering is prepared with meticulous care and attention to detail.
One of the highlights of Ristorante al Vedel di Colorno is its selection of homemade pasta. Expertly crafted using time-tested techniques, the pasta dishes here are a true delight. Whether it's the rich and creamy carbonara, the hearty and flavorful ragù, or the delicate and light seafood linguine, every bite is a testament to the culinary expertise of the chefs. Pair these dishes with a carefully curated wine from their extensive collection, and you're in for a truly memorable dining experience.
If you're in the mood for seafood, Ristorante al Vedel di Colorno won't disappoint. Their seafood specialties are a true celebration of the flavors of the Mediterranean. From succulent grilled fish to expertly prepared seafood risotto, each dish showcases the freshness and quality of the ingredients. The chefs here understand the importance of simplicity and letting the natural flavors shine through, resulting in dishes that are a symphony of taste and texture.
For those who prefer meat dishes, the restaurant offers a selection of tender and juicy options. From perfectly cooked steaks to mouthwatering roast lamb, each dish is a testament to the chef's skill and passion. The meat is sourced from trusted local suppliers, ensuring the highest quality and the best possible flavors.
When it comes to dessert, Ristorante al Vedel di Colorno doesn't disappoint. Indulge in decadent creations like tiramisu, panna cotta, or the rich and velvety chocolate lava cake. These sweet treats are the perfect way to end your meal on a high note.
With its dedication to culinary excellence and commitment to using only the finest ingredients, Ristorante al Vedel di Colorno is a must-visit for food enthusiasts looking for a gastronomic journey like no other.
When it comes to dining out in Colorno, one of the most important aspects is making a reservation. At the Ristorante al Vedel di Colorno, the process of prenotazione tavolo (table reservation) is simple and convenient. By making a reservation, patrons can ensure that they have a guaranteed table and do not have to wait for long periods to be seated. This allows for a smoother dining experience and eliminates the uncertainty that can come with walking into a restaurant without a reservation. Whether you are planning a romantic dinner for two or a gathering with family and friends, making a table reservation at Ristorante al Vedel di Colorno is highly recommended. It not only shows consideration for the restaurant's staff but also helps them in organizing their seating arrangements efficiently. Additionally, by making a reservation, customers can specify any special requests or dietary preferences, allowing the chef and kitchen staff to prepare accordingly and offer a personalized dining experience. Furthermore, the process of making a table reservation at Ristorante al Vedel di Colorno is user-friendly and can be done through various channels, including phone, email, or online booking platforms. So, whether you are a local or a visitor exploring the culinary delights of Colorno, making a table reservation at Ristorante al Vedel di Colorno is a crucial step toward enjoying a memorable dining experience without any inconvenience or delays.
Location e atmosfera
When it comes to the dining experience, the location and atmosphere play a pivotal role in creating a memorable experience. Ristorante al Vedel di Colorno perfectly understands this concept and ensures that its patrons are immersed in a delightful ambiance. Nestled in the picturesque town of Colorno, this restaurant boasts a stunning location surrounded by lush greenery and beautiful landscapes. The serene atmosphere is further enhanced by the rustic charm of the building itself.
As you step inside Ristorante al Vedel di Colorno, you are greeted by an elegant and tastefully decorated interior. The warm and inviting colors, coupled with the soft lighting, create a cozy and intimate setting. The attention to detail is evident in every corner, from the carefully chosen artwork adorning the walls to the carefully arranged table settings.
One of the highlights of the restaurant's location is its outdoor seating area. Here, guests can dine al fresco while enjoying the panoramic views of the surrounding countryside. The gentle breeze and the soothing sounds of nature create a tranquil atmosphere that is simply unparalleled.
Whether you are visiting for a romantic dinner for two or a celebratory gathering with friends and family, Ristorante al Vedel di Colorno offers a versatile atmosphere that caters to various occasions. The attentive and friendly staff ensure that every guest feels welcome and comfortable throughout their visit.
In summary, Ristorante al Vedel di Colorno's location and atmosphere are key elements that contribute to its overall appeal. The idyllic surroundings, coupled with the charming interior and outdoor seating area, create an enchanting ambiance that sets the stage for an unforgettable dining experience.
Recensioni dei clienti
One key aspect that separates Ristorante al Vedel di Colorno from other establishments is the value it places on customer feedback. The restaurant recognizes the significance of customer reviews and leverages them to continually improve its offerings. These reviews, or "recensioni dei clienti" in Italian, play a crucial role in shaping the restaurant's reputation and attracting new patrons. By actively soliciting feedback from diners, the restaurant shows that it values the opinions of its customers, fostering a sense of community and trust. These reviews serve as a powerful tool for potential visitors to gauge the quality of the dining experience at Ristorante al Vedel di Colorno. Whether positive or negative, these customer reviews provide valuable insights into the strengths and weaknesses of the restaurant. They allow prospective customers to make informed decisions based on the experiences of previous diners. This emphasis on customer satisfaction creates a dynamic and evolving dining experience, where the restaurant constantly adapts and innovates to meet the expectations of its guests. Ultimately, the recensioni dei clienti at Ristorante al Vedel di Colorno go beyond mere testimonials; they serve as a testament to the restaurant's dedication to excellence and its commitment to continuous improvement.
Eventi e serate speciali
One of the highlights at Ristorante al Vedel di Colorno are the special events and evenings that they organize for their guests. These events are designed to provide a unique and memorable dining experience. From wine tastings to themed dinners, there is always something special happening at the restaurant. One of their most popular events is the wine tasting evening, where guests have the opportunity to sample a variety of exquisite wines carefully selected by the sommelier. This allows diners to expand their knowledge of wines and appreciate the intricate flavors and aromas. The restaurant also hosts themed dinners, where they create a culinary journey centered around a specific theme. Whether it's a regional cuisine night or a celebration of seasonal ingredients, these themed dinners offer a chance to explore different culinary traditions and flavors. Additionally, Ristorante al Vedel di Colorno often collaborates with local artisans and food producers to create unique events. From cheese tasting evenings to showcasing local delicacies, these collaborations highlight the rich gastronomic heritage of the region. These special events and evenings not only offer a delightful dining experience but also provide an opportunity for guests to immerse themselves in the culture and traditions of the area. With a focus on quality ingredients and impeccable service, Ristorante al Vedel di Colorno ensures that each special event is a memorable and enjoyable experience for their guests.https://stradadelculatellodizibello.it/ristorante-al-vedel-di-colorno/


Dr Simeons’ 500-calorie HCG Diet Meal Plan, in a nutshell
It is imperative that the person who will be preparing the food for the dieter entirely understands the importance of strict adherence to the diet’s ingredients, as well as the consequences of cutting corners. Failure to do will have a deleterious effect on the success of the regimen.
Dr Simeons’ Diet sheet
No variations of the foodstuffs in the diet sheet are permitted, including fruit size.
|Breakfast:||Tea or coffee in any quantity without sugar. Only one tablespoonful of milk allowed in 24 hours. Saccharin or other sweeteners may be used.|
|Lunch:||One of: 100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab or shrimp. All visible fat must be carefully removed before cooking, and the meat must be weighed raw. It must be boiled or grilled without additional fat. Salmon, eel, tuna, herring, dried or pickled fish are not allowed. The chicken breast must be removed raw from the bird.
One type of vegetable only to be chosen from the following: spinach, chard, chicory, beet-greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers, asparagus, cabbage.
OPTIONAL: One breadstick (grissino) or one Melba toast.
An apple or an orange or a handful of strawberries or one-half grapefruit.
|Dinner:||The same four choices as lunch|
- The juice of 1 lemon, maximum
- Salt (unlimited if sufficient water imbibed), pepper, vinegar, mustard powder, garlic, sweet basil, parsley, thyme, marjoram, etc., for seasoning
- Drinks: Only tea and coffee, in any quantity, plain or mineral water (preferably 2 litres, regardless of water retention issues)
- Moderate exercise
- Cosmetics, apart from lipstick, eyebrow pencil and face powder, unless permission is granted by practitioner. One tablespoon of coconut oil per day can be used instead of moisturiser, provided that no coconut or olive oil is eaten – either eat it or apply it to your skin.
- Chewing gum, throat pastilles, vitamin pills, cough syrups, , amphetamines, etc. If in doubt, always consult practitioner
Full details and explanations can be found in Dr Simeon’s manuscript1, which the dieter would be advised to read, fully understand and adhere to rigidly, taking no shortcuts, making no substitutions or assumptions.
- 500 per day, maximum, regardless of weigh, size, age, gender or any other factor.
- Use only the leanest of meat, with no fat streaks within the flesh, so avoid low-quality meat.
Vegetarians and Hindus
- Substitute meat with half a litre of skimmed milk per day or curds thereof. Expect only half the weight loss of omnivorous dieters.
- Any deviation from the diet under HCG, no matter how small or seemingly insignificant, results in almost immediate, perceptible weight gain.
Vitamins and anaemia
- Every pound of weigh lost comes directly from body fat, the burning of which actually augments any deficiencies found in the body, so improving health – not diminishing it.
Early treatment days – what to expect
- 3rd HCG dose: disinclination to binge eat due to a “full” feeling
- 4th HCG dose: several pounds’ weight loss; empty feeling but not hunger pangs; mild headache
- 5th & 6th HCG dose: minor complaints improve; weight loss doubles for those who binged during Phase 1 (preparatory phase); lighter feeling, clearer-headed, more energy
- 7th HCG dose: weight loss decreases to 1 lb per day, fluctuating according to the quantity of water imbibed and water-retention propensity; weight loss may plateau for 4-6 days which can be mitigated by “apple-a-day” mini programme (follow PDF link, at foot of page) or a “steak day” but which should necessitate a forensic hunt for errors on dieter’s part and complete self-honesty.
Unforeseen treatment interruption
- Absolutely requires immediate 800-calorie per day increase (follow PDF link at foot of page)
Sundry manifestations and frequently asked questions
Myriad conditions can occur, each uniquely attributable to the particular dieter’s physiology, state of health, weight, psychological state, lifestyle and more besides for more information on which, Dr Simeons’ manuscript should be consulted.
It is important that the dieter resists the temptation to improvise, or make assumptions based on what he feels to be logical, because HCG alters the equation in ways which he probably has not or cannot envisage. Therefore it is vital that any doubts or questions are relayed faithfully and promptly to the practitioner, who is in a far better position to understand peculiarities from a holistic and technical standpoint.
- Pounds and Inches – A New Approach to Obesity, by ATW Simeons MD (PDF)


Welcome to Stonekeep Meadery, Pennsylvania's first dedicated meadery.
Our hand crafted meads (honey wines) are created only from fresh fruits and juices and raw honey from Pennsylvania. Based on traditional recipes from times long past with some modern twists, Stonekeep Meadery brings mead and wine drinkers something just a little extraordinary.
Stonekeep produces a variety of hand crafted , and that range from dry to sweet, so we are sure to have something to please any wine drinker. By using fresh Pennsylvania fruits and juices and raw wildflower honey along with an assortment of interesting and exotic spices we give you the finest flavors to tease your palate.


Notre Dame of Maryland University and SAGE Dining Services® are pleased to offer fresh, delicious meals made from scratch!
The talented chefs from SAGE have transformed mealtime at Notre Dame of Maryland University into a daily culinary adventure. SAGE's seasonal menus are custom designed for us, reflecting the students' preferences as well as the fresh products available in the market. SAGE's registered dietitians review and approve each menu to ensure that it offers a wide variety of nutritious choices.
Browse our menu for more information about allergen management, nutrition, sustainability, and culinary trends.
Dining & Daily Menu
Residential students can use a meal swipe at the door during designated hours. If you cannot make it to the Dining Hall during posted hours, use the Meal Request Form to coordinate a pickup.
Commuter Students, Faculty, and Staff If you cannot make it to the Dining Hall during posted hours, use the Gator To-Go Premade option to coordinate a pickup.
More Purchase Options
Dining Hall Meal Hours
- M-F Breakfast: 8:00 AM – 9:00 AM
- M-F Lunch: 11:00 AM – 1:30 PM
- M-F Dinner: 4:00 PM – 7:30 PM
- Weekend Brunch: 11:00 AM to 1:00 PM
- Weekend Dinner: 5:00 PM to 6:00 PM
Weekday Breakfast Meal Equivalency is available in the Gator Grind Monday through Friday, 7 a.m. to 8 a.m.
Doyle Dining Hall as a community space (Monday-Friday):
Access by all students, faculty and staff to utilize Doyle Dining Hall:
- 9:30 a.m. - 10:45 a.m.
- 1:30 p.m. - 3:45 p.m.
- 6:30 p.m. - 9:00 p.m.
The Gator Grind
The Gator Grind has moved from Gator Alley to upstairs in the Dining Hall and continues to offer grab-and-go coffee and snacks including breakfast items, sandwiches, salads, and more!
- Monday - Friday: 7:00 AM - 11:00 AM
- Monday - Thursday (Late Night): 7:30 PM - 9:30 PM
Note: All hours are subject to change during the summer months, academic shutdowns, special meals and school holidays. These changes will be posted in advance.
Contact the SAGE Dining Team
Matthew Plewes, General Manager, email@example.com
Jennifer Albright, Director of Catering, firstname.lastname@example.org
Phone Number: 410-532-5726


Cocoa Cream is a chocolatier and patisserie business, creating handmade exquisite mouth watering treats for all occasions. "I believe this is only achieved by using the finest grade ingredients, we are here to design and produce high calibre products that are tailored to our clients needs" Paul Hargreaves (Owner)
A bespoke, handmade cake makes that day extra special. Celebrate with a cake that is designed around your taste and your special day. Only the finest ingredients are used to create a cake that is visually stunning and equally delicious to eat.
We make exquisite personalised wedding favours to provide your guests with an individualised gift. We only use the finest ingredients; fresh cream from the team at Laceys Farm and their herd of Guernsey cows. Amedei chocolate from Italy is made from the world's best cocoa beans, produced with deep passion and knowledge for chocolate.


Family Style Menu
Choose 2-Appetizers, 1-Salad,
Choose 2-Appetizers, 2-Salad,
Customized Menus Available. Ask our Party Planner.
Our Famous Freshly Baked Homemade Italian Bread Served with Whipped Butter
Appetizers - First Course
Salads - Second Course
Pasta Entrees - Third Course
Whole Wheat pasta available for substitution at no charge
Gluten Free pasta available +$1 per person
House Specialty Entrees - Third Course
Chicken Vesuvio w/ Roasted Potatoes
Eggplant Parmigiana +$5
Sides - Third Course
Choose Any Vegetable Side for an additional $2.00 or a Meat Side for $3.00
Desserts - Fourth Course
Choose one or Substitute our Signature Special Dessert tray consisting of Cheesecake, Tiramisu, Cannoli, Chocolate Cake, and Ginger Carrot Cake ($3.00/PP extra)
* Dish contains nuts
Freshly Brewed Coffee, Freshly Brewed Decaffeinated Coffee, Iced Tea, & Hot Tea
Customized Menus Available Upon Request
♦ Above prices do not include tax & gratuity ♦ Prices are subject to change
**Notice - These items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
- Bruschetta: Fresh Tomato, Basil Ricotta, Roasted Garlic and Olive Oil.
- Fried Calamari: Served with our own Spicy Sauce and Fresh Lemon.
- Grilled Calamari: Served with a Lemon - Vegetable Vinaigrette.
- Fried Calamari Calabrése: Fried and Sautéed in Calabrése Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs.
- Seafood Salad: Shrimp, Calamari and Scungilli with Olives, Celery and Lemon Oil Dressing
- Sausage and Peppers: Sweet and Spicy Italian Sausage With Marinated Peppers, Garlic & White Wine.
- Mozzarella Fritti: Homemade breaded fresh buffalo mozzarella fried and topped with marinara.
- Fried Ravioli: Handmade Raviolis Filled with Riccotta & Spinach sered with Special Marinara.
- Meat & Cheese Board: A selection of artisanal cheeses , meats & Vegetables: Grand Padano, Fontinella, Prosciutto di Parma,
Genoa, Salami. Salami Calabrese, Mortadella with Pistacios, Roasted Bell Peppers, Mixed Olives, Artichoke Hearts, and Ricotta Dolce Stuffed Mushrooms.
- Club Lucky Salad: Carrots, Celery, Tomato, Genoa Salami, Bermuda Onion, Fontinella Cheese, Sicilian Olives, Roasted Peppers, Pepperoncini, Romaine Lettuce with Club Lucky Dressing.
- Melrose Pepper Salad: Roasted Peppers, Tomato, Bermuda Onion, Fontinella Cheese, Sicilian Olives and Romain Lettuce with Club Lucky Dressing.
- Caesar Salad: Romaine Lettuce, Homemade Croutons and Parmesan Cheese.
- String Bean Salad: Green Beans, Tomato, Bermuda Onion, Cucumber, Blue Cheese and House Vinaigrette.
- Caprese: Fresh Mozzarella, Tomato, Black Pepper and Basil with Olive Oil and Balsamic Syrup.
- Rigatoni Mushrooms: Fresh Sautéed Mushrooms and our own Marinara.
- Penne Arrabiata: With a spicy Tomato Sauce and lots of fresh Basil.
- Fettuccine Alfredo: Traditional with Cream and Parmesan, (Also available with Chicken).
- Fusilli Bolognese: With A Rich Veal and Beef Tomato Ragu Served With A Creamy Ricotta Dolce
- Rigatoni with Veal Meatballs: Baked with Escarole, fresh Mozzarella Cheese and Marinara.
- Rigatoni with Three Cheese: With Ricotta, Parmesan, Romano and fresh Basil in Marinara.
- 8 Finger Cavatelli: Served with our Special Marinara Sauce.
- Mezzaluna: Half Moon Ravioli filled with Veal in a light Tomato Rosemary Sauce.
- Fettucine De Campo: Grilled chicken, Asparagus, Roasted Tomato, Garlic and Olive Oil.
- Lasagna Marinara or Bolognese: Noodles layered with Ricotta, Spinach, Mozzarella and Tomato Sauce.
- Chicken Tortellini: Handmade Tortellini with chicken Filling in a Light Tomato Basil Cream Sauce.
- Linguine Primavera: With Broccoli, Mushrooms & Roasted Tomatoes in Garlic & Herb Extra Virgin Olive Oil or Marinara.
House Special Entrees
- Our Own Chicken Vesuvio**: Our Chicago Specialty with White Wine, Roasted Garlic, Sweet Peas & Potato Wedges.
- Baked Chicken Oreganato**: With White Wine, Oregano Italian Parsely, Fresh Lemon Juice and Roasted Potatoes. (No garlic).
- Giambotta: Broiled Italian Sausage with Sautéed Onions, Mushrooms, red & green peppers and scallions.
- Eggplant Parmigiana: Layers of thinly sliced Eggplant baked with Provolone and Tomato Sauce.
- Chicken Parmigiana: Lightly Breaded and Baked with Mozzarella, Parmesan, and Marinara.
- Stuffed Peppers: A Green, Red, or Yellow Pepper stuffed w/Ground Beef, Onion, Oregano, Chili, Parmesan Cheese and Marinara.
- Filet Oreganato**: Slices of Beef Tenderloin broiled with Garlic, Tomato, Roasted Red Pepper and Scallions.
- Baby Back Ribs BBQ: Italian style with our own spicy BBQ Sauce and Italian Potato Salad or Roasted Potatoes.
- Baby Back Ribs Calabrése: With Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs. Potato Salad or Roasted Potatoes
- Marsala (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with Mushrooms, Spinach and Marsala.
- Francese (Veal or Chicken): Lightly Breaded and Sautéed with Mushrooms, Spinich and Herb Butter.
- Piccata (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with White Wine, Capers, Tomatoes and Spinach.
All Recipes Include A Little Love!!
Call In Your Order for Prompt Pickup
Some items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Club Lucky Inc. makes every attempt to identify ingredients that may cause allergic reactions for guests with food allergies. Guests with food allergies need to be aware of the risk of consuming food items prepared on-site as well as the possibility of cross-contamination in regards to food allergies.
It is the guests' responsibility to inform management of potential allergies in order to accommodate appropriately. Club Lucky Inc. will not assume any liability for adverse reactions to foods consumed or items one may come in contact with while eating at our establishment.


A few weeks ago, on Good Friday, after our respective Good Friday service, our church had a combined lunch with the Emanuelu Church, a Samoan congregation that is renting our facilities for their church service. We had a wonderful time chatting and getting to know each other better. And to think that we share the same building every Sunday and yet practically had no contact with each other makes some of us quite contemplative on that day.
Apart from the conversations, we also had a great time tasting and sharing each other's cuisine. A treat indeed! For this potluck, I cooked Hokkien Chow Mien. Which literally means Hokkien fried noodles. Hokkien is a province in China better known as Fujian. After the meal, someone asked me how I cooked it and so here it is, after several weeks, I'm putting up my own Hokkien Chow Mien recipe.
If you search on the internet, there are so many recipes that you can follow and there are quite different ingredients that you can use to make Hokkien fried noodles. But this is how I made it and usually I choose one type of meat.
Condiments: The condiments used are the common type of condiments used in Chinese cook i.e. the various soy sauce. Although I tried to use Australian-made or owned products, there is no avoiding overseas-made products in this department. For soy sauce, we use either the Kikkoman brand or Lee Kum Kee. Kikkoman is a Japanese company, though individual products may be made in various different countries in Asia. Lee Kum Kee is Chinese owned based in Hong Kong. For Kecap Manis, we use the Indonesian-made Bango Brand (Bango means stork in Indonesian)
The condiments are all measured to taste, unless indicated otherwise.
Dark soy sauce
sesame oil (1 teaspoon)
Ingredients: We can get Australian-made products for the ingredients below. For fish balls or fish cake, look for them in the fridge section of your Asian grocer. Not the freezer. Freezer products usually are imported from overseas. The fridge usually contains fresher products made locally.
Hokkien Chow mien noodles (see photo)
Lap cheong (chinese sausage) - see photo
3-5 eggs (depending on size of your noodle packet)
Green onions (shallots), thinly sliced
Beans sprout (see picture)
fish cake thinly sliced (see picture)
fish ball cut into 4 or thinly sliced (see picture)
1 type of meat thinly sliced or diced (either pork, chicken or beef)
Alternatively, if you go seafood, prawns, mussels or calamari ring
1 small packet shitake mushroom thinly sliced (see picture)
Boil water in a big pot. Once the water is boiling, open your noodle packet and quickly boil the noodles for 1-2 mins. Drain water and set aside.
On a hot frying pan or wok, put a teaspoon or a few splashes of cooking oil and then break 3-5 eggs and scramble fry it. Once all parts of the egg are solid (not gooey), transfer it to a plate and set aside.
On the same frying pan/wok, add a few more splashes of oil. when hot, put shallots and onions and stir fry it for 30-60 seconds, then add your choice of protein. stir-fry it until cooked. Then add the lap cheong, thinly sliced fish cake, fish ball, and mushroom. Stir fry and mix evenly. It is important that you cook the protein first (i.e. chicken, pork, or beef first) because they are raw and take longer to cook. The rest are either already cooked or do not take long to cook. Transfer everything to a bowl and set aside
Add another splash of oil to the same pan or wok, when hot, put your noodles in the wok. Stir-fry it for 1 min. Add your ingredients from Step 3 and the eggs and then your condiments of kecap manis, dark soy sauce and soy sauce. Keep stirring while you are adding the condiments it so that the noodles do not burn on the bottom of the wok and so that it is mixed evenly with the noodles. Reduce heat if necessary. Keep adding the condiments until you are satisfied with the taste. (Note, I found that the dark soy sauce does not affect the saltiness, but it will make your noodles darker in colour. So it is more the soy sauce and the kecap manis to balance the taste).
Once all done, grab a handful of the beans sprout and mix it with the noodles.
Enjoy your Hokkien Chow Mien


Memorial Day Breakfast Ride; Something a little different for this year’s first breakfast ride. Jonathan Cartwright, owner of Musette restaurant will ride with us, then cook up some eggs and have coffee brewing for the riders at his restaurant. We will leave at 7 from the KBC as usual and ride for an hour and a half before our breakfast stop. Space is limited so please post a comment or let me know on my cell phone 207-590-9432 if you can make it. Thanks Jonathan!


How to get non spicy food in Chongqing
About food in China
You are going to go to China to live/work and are wondering – what is there to eat? All spicy, some chicken legs, pork ears, dogs? Now we will tell you about delicious and affordable food in Chongqing.
If you really do not want to take risks and try new things – in China, there is still the same western fast-food: McDonald’s, KFC, Burger King, Subway, Pizza Hut, Starbucks. The prices there are reasonable and the menu is the same as in the west.
There are also several Chinese analogs of western fast-food. The taste is almost the same, the price is lower than in western places.
If the price is not a problem, there are enough restaurants with European food. Many Italian places where the owner and cook are real Italians.
Cafes with pictures of dishes on the walls.
All the menus in Chinese restaurants in hieroglyphs, as well as very few ordinary citizens, speak English. So, if you don’t know the language, but want to eat cheaply in places where locals go, look for cafes with pictures of dishes on the wall.
Most often, the menu with the pictures on the walls is in Muslim places. These are food from Lanzhou. Here you can find a lot of varied food: noodles, fried/boiled rice, soups with meat, vegetables, mushrooms, greens and more. The food from this province is not spicy, and the cook will make noodles right in front of you from a piece of dough.
Highly recommend trying the soup called Niúròu pào mó (牛肉泡馍). This is the soup with beef, mushrooms and tomato served with croutons. I recommend trying the noodles with potatoes, meat, and vegetables. Yeah, it’s really unusual to eat noodles with potatoes at the same time, but just try you will like it.
In China, lunchtime is from 12 am to 2 pm, and dinner from 5 pm till 7 pm.
At this time, you can often find the places made like canteens. Most often, the price is fixed for rice (unlimited) + 2-3 vegetable dishes + 1-2 meat dishes. The price for everything around 12-15 RMB (around 2 – 2,5$).
Highly recommend tomatoes with an omelet, beaten cucumbers, cauliflower, lotus root. Meat dishes: chicken with carrots in sweet and sour sauce, potatoes with beef.
You will definitely find something to eat at night Chongqing. There are a lot of food places which appear only in the late afternoon nearby clubs and crowded streets.
One of them is BBQ (in Chinese 烧烤 shao kao). On the counter, you can find various meat, fish, vegetables, mushrooms, and greens. You pick everything you like in the basket, give it to the cook. If you want to do it not spicy just say “bu yao lajiao” (不要 辣椒, bu – not, yao – need, lajiao – hot pepper). You will be served a dish of everything you have chosen, grilled with spices and garlic.
Highly recommend to try the eggplant, they are fried in a special way, very tasty.
The local people usually eat steamed buns for breakfast, the so-called baozi (包子). It has various flavors: meat, egg and greens, mushrooms or sweets.
There is a problem with coffee in China, but you can find a good one in network places. We recommend Rosetta and 85 degrees. Also, you can find tasty deserts in these places.
There are many 7-Eleven stores and its counterpart Lawson in China. There you can buy a full lunch in a box, as well as a snack, sandwiches, salads and much more. You can also immediately warm up your food and eat it right there.
I really recommend trying the Hong Kong Waffles with ice cream, fruits, and berries. This is a special dainty.
In general, you will not die of hunger in China. But if you are too lazy to leave home, food delivery is very developed in China, we wrote about it “here.”
Come to China, you will definitely love it 🙂


I have ties to many countries in Latin America, and one of the best things about exploring the region is sampling the “comida tipica,” or what I call “comfort food.” It’s the traditional cuisine that the locals might only consume on Sunday or special occasions, yet most of the ingredients are part of the daily diet.
In Colombia, it could be a tamale filled with chicken or pork and wrapped in a banana leaf. Just don’t forget the green onions, tomatoes and other veggies steamed to perfection. Costa Rica has a similar version of the tamale, but Olla de Carne is an awesome, filling soup that features large chunks of beef, papas y camote, corn, yucca, chayote and maybe some plantains. La Pura Vida!
The thing is that I always think Mexican by habit, and get a bit frustrated when “gringos” classify our food as nothing more than tacos and burritos. Take the famed “California burrito” as a case in point. It’s stuffed with plenty of carne, cheese and wait for it… french fries! Yummy? Yeah, I guess so. But it’s not Mexican food, folks!
My favorite Mexican comfort foods consist of two classic dishes: chilaquiles and sopa de albondigas. Believe me, that’s about as good as it gets!
This is an entree more for breakfast or brunch, but I could eat it all day long. Here’s the best and most simple recipe I can offer, and it works every single time:
1. Cut up about a dozen corn tortillas into squares. Pour some vegetable oil in a large saute pan. When hot, place the squares into pan and reduce heat to medium. Cook until tender (not crisp) and transfer to paper towels to soak up excess oil.
2. In a separate pan, pour approximately three cups of tomatillo salsa (El Pato preferred) and heat. Place tortilla squares over salsa, lower to simmer and cover. When salsa starts to firm up, add plenty of queso fresco (at least a full cup) and cover again to a perfect melt. Garnish with a bit of fresh cilantro end enjoy!
Some necessary sides to this dish would definitely be beans and avocado slices. Mexican restaurants offer several different versions of chilaquiles, including red salsa instead of green, and will probably mix in eggs unless you wave them off when ordering. And I must give a shout out to Playa Baja in Montebello, California. A few months ago, I was very pleased with my plate of chilaquiles. In fact, it was the best since I dined at Sanborns in Mexico City 35 years ago!
Sopa de Albondigas
I’d be kidding myself if I said Mexicans invented the meatball. It’s not even certain that the Italians did. As for albondigas soup, I’ve tried several different variations in the Americas alone. In Colombia, the meatball itself is a mixture of both ground beef and pork mixed with rice (very tasty) In Nicaragua, chicken claims the main event (thumbs down). Guatemala’s version is closest to Mexican-style, but a generous amount of mint leaves are added to the beef broth and pasta shells are used instead of papas (thumbs up).
Of course, my daughter Maria Randel has put together a recipe that meets my ultimate approval. She tweaks it once in a while, but the Mexican basics are always the same.
1. Meatball ingredients: A few splashes of virgin olive oil, half a cup of cooked white rice, tbsp of fresh cilantro, a bit of chopped fresh oregano, a pinch of parsley, one raw egg and at least one pound of ground beef. Mix everything together and form the meatballs into half inch shapes.
2. Broth ingredients: Three quarts of beef stock, two medium raw pealed and cut potatoes, three large raw and cut unpeeled carrots, raw and cut zucchini and fresh tomato as desired, one large chopped onion and two cloves of minced garlic. Start the veggies and bring to boil while preparing the meatballs. Once ready, add everything together, cover and let simmer for about half an hour until fully cooked.
As we move into the crisp fall and cold winter season, there’s nothing like the warmth of comfort food to satisfy your family. And it’s a great way for friends and neighbors to celebrate the seasons and bond. That’s what this website is all about…bringing everyone together.


02 Feb Food waste: what’s your hidden cost?
If food waste was a country it would be the third largest producer of greenhouse gases (source: World Resource Institute). A pretty shocking fact.
Since its launch, Grub Stub has uncovered some shocking facts too. Including that up to 40% of ordered crew meals go uneaten. That’s two in five meals going to waste.
Grub Stub’s data has revealed the food waste caused by a huge difference in meals ordered versus meals redeemed at events. Assuming a meal costs £5, festivals on average were spending £23,500 on uneaten crew meals, and up to £100,000 for events with more than 35,000 crew meals.
Not only does this have a dramatic impact on your catering spend it has an impact on the environment too. Cooked food cannot be salvaged for donation so it usually ends up in the compost or general waste bins, with the cost of disposal a further burden on the budget.
Food waste is especially harmful when not disposed of properly. When food is sent to landfill it not only produces six tonnes of CO2 for every one tonne deposited it also produces methane, which is up to 23 times more potent as a greenhouse gas.
An average event will have to dispose of 1.6 tonnes of uneaten food with some large events dealing with up to eight tonnes. This is over six tonnes of CO2 per event, up to 35 tonnes for a larger festival.
But food waste is an issue that can be addressed head on. Grub Stub has been active in the industry for over five years and, with data collected from over 50 events, is in a unique position to understand the reasons why meals go uneaten; and how caterers and event managers can accurately estimate the number of meals to cook.
To find out how Grub Stub can revolutionise your meal management, contact our team at firstname.lastname@example.org or on +(0)117 937 6367.