#Salmon Patties Ii | Explore Tumblr Posts and Blogs

maidbuffet20 · 2 years

Text

Served with your selection of 1 aspect dish. Fresh, vegetable-focused meals energizes your visitors for a night of dancing, enjoyable and revelry. Satisfy each the teenagers and the adults with elegant Kosher-style delicacies, complete with fun treats for after dinner. This is one instance of creating the meals at your son’s or daughter’s grand event enjoyable and entertaining for all ages. Six gulf shrimp fried in our special home beer batter. Fresh floor chuck patty, cheese, bacon, lettuce, tomato, and mayo. Corned beef, saurkraut, melted cheese and our do-it-yourself thousand island on marbled rye bread. Used as a base for carrot and coriander soup II from this web site and froze the remainder in ice dice bags. Will definitely keep this in my freezer full time. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a big stock pot. Cook uncovered till liquid is decreased by half. Hors D'oeuvres Catering In South Florida If you have a large proportion of vegans, for instance, think about including information about local vegan restaurants in their welcome packet. Customizing a listing with vegan eating places on the prime for the self-identified vegans could make them feel nicely catered to. Assemble the data and calculate percentages so this can go into your menu planning and be handed to the catering staff. Most caterers are familiar with the commonest venues. However, there’s a development towards utilizing inventive areas nowadays. If you’re going with a singular venue or dry rent, ensure your caterer is conscious of exactly what to expect. The smartest thing about flatbread is its versatility. You can serve your absolute favourite taste combo, or go for a few totally different varieties that you understand will please the group. This makes an especially nice choice if you understand a few of your friends could have meals restrictions. We can convey snacks, hors d’oeuvres, lunch, dinner, breakfast, or dessert right to your workplace. We embrace all of the plates, silverware, and drinks you have to enjoy your meal. Nothing keeps workers engaged like delicious, fresh, and flavorful meals. If you're new to internet hosting, live in a small space, or are simply want a simple weeknight entertaining concept, this hosting menu is for you. Serve friends a variety of hearty make-ahead appetizers that require minimal prep the day of and may be enjoyed whereas sitting or standing because of their small shape. Plan A Catered Banquet Occasion Menu That May Impress Nouvelle delicacies is a school of French cooking that rejects ostentatious shows of meals in favor of easy presentation and high-quality elements. In distinction to historical chefs that obeyed the orders of patrons, this way of cooking elevates the chef from a talented employee to an inventor and artist. The aesthetic of nouvelle delicacies emphasizes minimalism, serving fewer programs and using easy plating. They're additionally ideal for indoor use when you do not need to cope with the hazards of open flames. Keep in mind that electric chafing dishes do require entry to an electrical outlet, so plan accordingly when utilizing them. Drop-in chafers are completely installed into countertops or tabletops. They have an upscale presentation, they usually're ideal for businesses like hotels that provide continental breakfast or buffets which might be in search of a everlasting chafing option. This article will allow you to master both areas with 200 concepts to get them talking, sharing, and consuming. Working breakfasts or lunches should incorporate menu gadgets that can hold up for longer durations of time without ruining the integrity of the meals. The salmon is sliced to order and served with root vegetable crisps, miniature greens, and spiced yogurt. At L20, bite-size sweets are served in tiny, colourful bins that every one stack collectively; friends pull the boxes apart themselves. At the Chicago restaurant Baume & Brix, octopus is grilled and served "Fun Dip-style." This signifies that it's laid out in a small bowl with a strip of olive oil on the facet. All Occasions Catering Cooking with the Kriks Youtube channel and keep up-to-date on all of the fabulous recipes Chef Serge Krikorian shares just for you! Stay tuned for future episodes that includes flavors from all over the world (Chef Serge’s specialty!). As the saying goes “we eat with our eyes,” and nothing is more stunning than freshly ready meals. Once food goes via processing, the colors change along with the texture. Nothing is best than brilliant, crisp, juicy elements that are as visually pleasing as the flower arrangements. It’s a good idea to include fruit in your dessert choices for people who favor one thing with less refined sugar. But throwing the fruit in a bowl with some prongs is so very boring. Instead, look at this dramatic presentation utilizing a tree. You can use a selection of completely different string or ribbon that goes along together with your theme. You're going to wish to eat this warm salad with salmon every single day. There are nights for takeout, and there are nights for whipping up a quick-cooking pork chop dinner. This one advantages from saucy contemporary pineapple and sesame-coated roasted broccoli. Cooking a whole fish is always going to wow your dinner guests. Instead of utilizing a standard flaky crust in your quiche and your guests find yourself sporting the crumbs, you have to use a extra substantial crust like that of a biscuit. Nothing says refreshing out of doors beverage fairly the means in which lemonade does. Just make sure to get the big reveal on camera. Eleven Types Of Particular Occasions That Could Be Professionally Catered In doing so, all food and beverage operators should adhere to standardized public safety rules. Each province has regulations and laws that apply in their jurisdiction. In BC, this is addressed by the FoodSafe and Serving It Right packages, and compliance with the Occupiers Liability Act. Restaurant caterers are simply providing one other service outside of their restaurant. Catering providers have been constructed from the ground as much as provide the ultimatefull service catering experience. Full service caterers are professionals at providing a hands-off experience so that you simply can sit again and luxuriate in yourself . Caterers supply not solely the meals, however dinnerware and wait workers to serve and clear up throughout your event. On the opposite hand, the main advantage of catering services is that they work with organisers to design bespoke menus. A tasty, tailored experience can add a brand new element to an occasion, especially when you have a particular theme in mind. For cell catering, your finest canvas is your catering van or trailer. Have a brilliant, vibrant and attention-grabbing van, emblazoned with your contact details and you’ll basically have a roaming billboard. There’s a plethora of catering and hospitality exhibitions up and down the UK, providing you with the prospect to fulfill fellow , suppliers, tools manufacturers and shoppers. This is why it’s good to detail all the tools you might need in your business plan. As a caterer, the success of your business depends on common and direct interaction with the general public. Find a quote for tailor-made catering insurance from Simply Businesshere. Wedding Venue, Barn Marriage Ceremony, Wedding Ceremony Ceremony Customized menus, venue placement and event design are part of our complete vary of catering providers. You will meet one on one along with your occasion manager and our culinary group to assist develop your personalised menu. The Gardens have been initially created as part of the property of Cator Woolford, one of the principal founders of Retail Credit Company (now, Equifax, Inc.). They had been brought again to life in 1996 and are currently maintained by The Frazer Center as a special oasis in the city to be enjoyed by the neighborhood. The Gardens additionally serve as a particular event venue and proceeds from all rentals immediately assist the programs for kids and adults on the Frazer Center. David Alan Caterersis a full-service catering, event planning, and design company specializing incorporateandprivate eventsin the New Jersey & New York area. We produce unique events by way of extremely customized food, beverage and occasion providers, using sustainable practices and a client service driven group to surpass all expectations as an area New Jersey caterer. Our menus mirror the trendy culinary panorama; our event planning, delicacies, and repair accommodate probably the most exceptional element; our design is tailor-made to your style from traditional to trendsetting. The Venue at Daisy Hill stands as a modern barn wedding ceremony venue positioned in Fayetteville, Georgia. The space can be found simply exterior Atlanta, offering a convenient location and an idyllic setting. The barn overlooks a tranquil lake surrounded by pine timber, and the within of the building options high ceilings and charming uncovered beams. This record is considerably proper but i actually do think that people discover the flowers and the cake. You don’t have to spend hundreds on the flowers but they should nonetheless be a focal point in decor. I’ve been to weddings with a dessert bar instead of a cake and I always hear everybody ask the place the cake is after which look disenchanted when they hear that there isn’t one. You ought to add lighting to set the temper – it's the one factor that can take a drab place and make it feel particular. Whether planning a wedding ceremony and reception, a bridal or child shower, company assembly or seminar, gala, or holiday get together, the Museums have numerous choices to match your needs. David Alan Caterers was began in 1986 by David Alan, with a imaginative and prescient to one day beNew Jersey's #1 Caterer. Over the last 35+ years, David Alan Caterers has crammed numerous special occasions throughout New Jersey and New York with impeccable meals & service. We offer our catering services to bothsocial&corporateclients with exceptional culinary choices that will both fulfill and exceed your catering expectations. Our menus range in several style palettes & types of meals, and we at all times accommodate all of our buyer's wants. How A Lot Does Catering A Celebration Cost? 2022 Information Colors may be custom-made to the season, theme, or branding of the event. A few greens in a box or bag with enticing cutlery attached with garments pins. This southern favourite has largely been ignored at conferences till now. With the assistance of a cute martini glass shrimp and grits is now a networking food. In this record, we cowl scorching developments and recommendations on methods to make them your individual. Keep in thoughts that you could also use a roll of wrapping paper down the middle of a desk as a disposable runner! I additionally like a budget table cloths from the dollar retailer, as a end result of you'll find a way to toss them guilt-free in the event that they're too soiled to keep and reuse later. Use of Wedding Spot is topic to our terms of use and privateness coverage. But first, let’s answer some FAQs about wedding meals in general. A reception menu made up of cheap wedding meals can release cash to spend on other aspects of your wedding and leave your friends none the wiser about your budget-saving efforts. With the number of marriage ceremony reception food ideas on a budget, you presumably can simply create a low-cost menu that may satisfy and please every abdomen. According to 外燴 , the average price of marriage ceremony catering was $75 per person. And as couples are prioritizing the visitor experience, they're spending more making a memorable meals and beverage experience. Attendees want superb Instagram-worthy food shows AND exquisite tastes. This article will help you master each areas with 200 ideas to get them talking, sharing, and consuming. Based in Lancaster, PA. WebstaurantStore is the largest on-line restaurant provide retailer servicing professionals and individual clients worldwide. With tons of of thousands of merchandise obtainable and tens of millions of orders shipped, we have everything your business must operate at its greatest. Salmon is a classic standby in each chef’s repertoire, but as a substitute of a conventional presentation, mix it up! 2021 Occasion Catering Tendencies It’s time that standalone, small-chain, or mom-and-pop restaurants take a special strategy to on-line reputation administration. But, additionally have to make it straightforward for guests to request reservations online and review your menu. It's clear that the pop-up pattern isn't exclusive for themed spots, casual dining, or even fantastic eating. A strategic world foray into the Indian quick informal market, breaking down boundaries by bringing people and flavours together. The leading modern Indian restaurant model, serving flavours, components and dishes with influences from the Undivided North of India, since 1972. To see all of the business entity sorts you need to select from, and how to elect each one, take a glance at our information to business constructions. One method to try this is by providing distinctive service, every time. Maybe if a customer refers someone, they get 15% off their next order—or fresh-baked breakfast muffins and coffee for his or her workplace, as a way of claiming thank you. Building and sustaining good relationships, in addition to incentivizing referrals, will develop your clientele quicker than any print advert or flyer. Luckily, you don’t need to purchase a Super Bowl advert to get the word out about your catering business. “Cook it and they’ll come” is a recipe for a failed catering company. This pod-shaped construction, located 32+ feet above the ground, is just accessible via an elevated treetop walkway, manufactured from redwood that’s been milled on web site. The breathtaking venue is used primarily for private events, with a 30 guest capacity. This Western-style diner at ridge-top Amangani is a winter spotlight.

#外燴

1 note · View note

greglais · 4 years

Text

Patagonia Adventure by Greg Lais

Exploring the ends of the earth with great people is one of my passions. For many years I’ve wanted to do a trip to Patagonia in the southern tip of South America. This was the year! By Greg Lais

Most of the people who signed up were past WI travelers, but we did meet new friends Mark and Karla, newly weds from DC, and Beth who joined us from Madison, WI. Past travelers included Joe, Martha, Patti, Tom, Mary Beth, Barbara, Alan and long-time friends Nelson and Marilyn. Our local guide, Claudio, met us at the airport and we immediately felt at ease. Claudio was kind, patient, and an excellent guide and ambassador for Patagonia. Everyone in our group loved him.

Patagonia Lake Country

Our Patagonia adventure began in a city called Puerto Varas, perched on the shore of beautiful Lake Llanquihue–pronounced “Yankee Way.” Also known as the “City of Roses,” Puerto Varas has the appearance of a quaint German village, a reflection of its colonial past. It felt comfortable, friendly, and somehow familiar.

From our beautiful lake edge accommodations we took a ferry to Chiloe Island and visited colorful markets with unique local foods. Every kiosk had a variation of dried oysters, bundles of kelp, and a myriad of flavorful sauces. Fresh fish, clams and mussels were everywhere. Eventually we found lunch in Castro at a place called Octavio’s. We enjoyed Curanto–an enormous meat lovers bonanza of mussels, smoked pork, sausages, salmon, clams all in a big wooden bowl with great red wine. Welcome to Patagonia!

On the second day we woke up to a dazzling view of the snow covered Osorno volcano, a conical “stratovolcano” towering above the landscape. We hiked a windy, exposed trail on the edge of the volcano that did arouse my fear of heights, though no one else seemed to be bothered by the steep slopes. There is something about getting outside your comfort zone in nature that helps people display care and concern for each other. I’ve witnessed this on hundreds of trips, but it is still great to see. Sharing these experiences brings us all together. After the hike we enjoyed coffee and hot chocolate in a mountainside chalet. We were now a “tribe.”

From Puerto Varas, we flew south to Punto Arenas, Claudio’s home town and a beautiful city on the edge of the Strait of Magellan. Claudio took us to a windy overlook and we saw people doing yoga in a beautiful square below. Chile is 2,700 miles long, and it was hard to contemplate that we were near the very southern tip of the New World. We saw a statue of Ferdinand Magellan, and tried to imagine the magnitude of his voyage. Later that afternoon, at Claudio’s suggestion, we took a walking tour of one of the most beautiful and unusual cemeteries I have ever seen. There we saw the tomb of Sara Braun, an interesting business woman and philanthropist. Hers is quite a tale.

This just hints at Chile’s cultural history. There are many descendants of German and eastern European people who came here in the 1800’s, with another big influx after WW II. The mix of Latin, German and Native cultures make this area a fascinating study for its history. Later we drove from Punta Arenas to a huge ranch called “Estancia Fitz Roy” for a delightful morning and afternoon of horseback riding, sheep dipping and shearing, and roasted lamb. In truth, I had thought this part of our trip would be less interesting, but it was so well done everyone loved it.

Magellanic Penguins

The next day was our big opportunity to go see the Magellanic Penguins on an island in the Strait. We woke up early all excited only to learn that the sea was too rough and our boat had been cancelled. Oh no! That caused us to go into alternative mode. Then, by 10AM we learned the sea had calmed and the penguins were back on. Joy! We walked out a long narrow dock, climbed through a hatch, and set off.

Right off the boat there were penguins and gulls up close. As I love photography, I thought no problem getting some close up mug shots of these birds. After walking this circular path, watching penguins in their burrows, it became clear that the close-up was not a slam-dunk, even with a long lens. After an hour or two, I walked toward the boat a little frustrated over missed photo opportunities. Then, right at the dock, a penguin swam in to shore and proceeded to shimmy and shake and strut about like a little island ambassador. All was forgiven in the missed opportunity department!

These cute little birds are listed as threatened as their breeding habitat in Argentina is subject to oil spills that kill 20,000+ birds annually. Climate change is also causing a change in fish populations; forcing Magellanic Penguins to swim farther for their food while their mates wait hungrily on land. We, of course, could not tell any of that by watching the several thousand penguins on the island. Such is the state of the wild almost everywhere we go.

Torres Del Paine National Park

After bidding adieu to the penguins we headed to Torres Del Paine National Park, one of the crown jewels of Patagonia. Watching the plains turn to magnificent mountains in the span of a few hours was breathtaking. The golden slanting light of the sun lit up sweeping areas in an extraordinary panorama of light and shadow. Then, our driver whispered, “Puma!” I did not see it, but there was a Puma along the side of the road, looking at us before sliding into the brush. This was Puma country, and there was one hanging around the lodge where we stayed. After a fabulous dinner at the lodge some of our group went out to see the Puma, and they did. Too dark and far away to get any good photos, I was proudly shown blurry shadowy “Puma” blobs the next day by my travel mates.

The next morning we took a spectacular sunny hike right from the hotel across a valley with lakes and mountains. An occasional Gaucho (Chilean cowboy) would ride by on horseback, as we snapped endless photos. Our wonderful guides brought us to a ridge above a lake, facing a stupendous mountain named after a Chilean military man. There, we shared cups of tea and a snack while witnessing an avalanche on the mountainside across the valley. Extraordinary day.

Our hike on day 7 was a transect of a beautiful rise to an aggregate cliff where there is 6,500 year old rock art. We climbed up past guanacos, and saw several skeletal remains of Puma kills. The climb and the view were fantastic. After basking in the scene we had some more tea, then ambled down and across a broad plane filled with tussocks. The back-drop of mountains and guanacos grazing were the perfect images you would imagine of this place. I fell behind the group keeping track of several ambitious photographers, then somehow found myself alone between the main group ahead of me, and the stragglers behind. I came across a sign in the middle of nowhere that said, “Warning. If a Puma approaches you, do not run.” Good advice, as I hate running.

Early the next day we boarded our Mercedes van to head toward Grey Lake, a not very impressive sounding place that turned out to be one of the most beautiful places I have ever visited. Along the way we saw mountain ranges that took our breath away. We arrived to our destination and, after a walk through an interesting forest of twisted trees, emerged out onto a huge alluvial plane of gravel. We hiked over a mile across this gravel, catching glimpses of glaciers and peaks and big blue chunks of ice. At the end of the hike we boarded a double decker boat.

We cruised across Grey Lake, which is more than 1,500 feet deep. Eventually, we caught up to icebergs in the water and saw the leading edge of the misnamed Grey Glacier. I say misnamed because this glacier is a brilliant blue as a result of dense compression of ice. The boat gave us every possible angle to photograph this glacier set in a spectacular bowl of sharp frosted peaks surrounding the lake. Suddenly a pack of sea-kayakers emerged from behind some ice, waving merrily as they paddled past our boat.

Our last day in Torres Del Paine National Park dawned a little overcast. I thought not so good for our last hike to Los Cuernos, or “the Horns” of Patagonia. This spectacular outcropping of granite peaks is about half-way along the famous “W” Trek Circuit between Los Torres and Paine Grande. After an hour in the van we hiked up a gradual incline to a herd of guanacos. They barely seemed to care that we were right next to them. Standing up on the slope of the hill was a “sentinel” guanaco looking out over the herd to warn of pumas or danger.

The sunlight shifted about, and there were patches of blue sky here and there. After rounding several scenic bends we came to an overlook of the massif rising above a turquoise blue lake. Impressive is an understatement as the unique beauty of this place left everyone in awe. Then, the sun broke through and warmed our group sitting on a green hill. After an hour or so we turned to walk back through an absolutely serene landscape lit by the golden slanting sunlight piercing the clouds.

Last feast in Patagonia

What a way to say good-bye to Patagonia. We returned to our lodge for an incredible feast of lamb, beef, sausages, and yes, vegetarian fare. There were many toasts and everyone was happy. People always ask me what is my favorite trip, and I usually (and truthfully) tell them the one I am currently on. But Patagonia is right up there for spectacular beauty, hospitality, and cultural significance.

Join us!!

Story and photos by Greg Lais

0 notes

babbletop · 5 years

Video

youtube

Here's a list of 10 Times Fast Food Went Too Far (Part 3). We all love the fast food classics, but sometimes they take it too far, these are the 10 most outrageous fast food items ever (part 3). ➡️ Subscribe to BabbleTop: https://bit.ly/2Uu3HPe Restaurant chains are constantly releasing innovative new creations, in hopes of outdoing their competitors by coming up with the next big thing. Sometimes, the risk pays off. Other times, we get food items that are more entertaining than they are appetizing. You won’t believe that these food items actually exist, and, in some cases, we wish we could tell you that they didn’t. So let’s look at 10 times fast food went too far - part 3. If you enjoyed this list of 10 times fast food went too far (part 3), then comment: #FastFood #Fails #Top10 TIMESTAMPS: 0:31 Taco Bell Chocoladilla 2:00 McDonald’s Vegan Burger 3:21 Taco Bell Volcano Crispy Chicken Chips 5:01 Sonic Pickle Juice Slush 6:37 Popeyes 24 Karat Champagne Chicken Wings 8:19 KFC Waffle Double Down 9:52 Taco Bell Naked Egg Taco 11:26 Pizza Hut Cheeseburger Crust Pizza 13:00 KFC Fried Salmon 14:35 McDonald’s Nutella Burger SUMMARIES: - Oh, Taco Bell. What have you done now? This sickly sweet quesadilla sounds like something out of any five year old’s dreams. Which, by default, means it’s something out of any parent’s nightmares. - While more options are gradually being added to menus, until very recently, fast food restaurants haven’t exactly been the most vegan-friendly establishments. Vegans visiting McDonald’s were pretty much limited to salads. - Taco Bell is back to shock us again with their new Volcano Crispy Chicken Chips. They look like tortilla chips, they’re shaped like tortilla chips...but are they tortilla chips? Well, this wouldn’t make for a very exciting entry if they were. - Pickles. One of the most polarizing foods out there. And if liking pickles themselves weren’t controversial enough, some people actually claim to enjoy the taste of pickle juice. Now, to each their own and everything, but it also feels like this is where we should draw the line. - In 2018, Popeyes celebrated the opening of its 3000th restaurant in the most extra way imaginable. The Kardashians have nothing on them. For just one day, they served 24 Karat Champagne Chicken Wings. - One of KFC’s most popular, but controversial, food items is the Double Down, a sandwich that replaces the buns with two chicken patties. While this product is polarizing enough on its own, several KFCs worldwide drew inspiration from America’s Double Down to create their own even more shocking variations. - Taco Bell is known for pushing the envelope when it comes to taco shells. They once used a piece of fried chicken. This time, they went for something a bit more refined. That being a fried egg. The Naked Egg Taco can be found on their breakfast menu and it actually looks...kind of beautiful. - This Pizza Hut creation is ridiculously aesthetically pleasing. Between the shape and the colors, it looks like a work of art. Bring on all the Instagrams. They say don’t mess with perfection, but that’s exactly what Pizza Hut went and did. - KFC Japan is going off-brand and putting the chicken on the back burner to bring customers some interesting seasonal specials. Japan is big on seasonal food; it’s one of the ways restaurants draw clients in. KFC decided to try its hand at this marketing technique, ringing in autumn with two new additions to their menu. - Italians are usually praised for their delicious foods. Pastas, pizzas, cannoli, gelato. Sweet or savory, it’s all amazing. But have they taken it too far? The country that, during World War II, gave us Nutella has now done the unspeakable. ➡️ SUBSCRIBE to BabbleTop! https://bit.ly/2Uu3HPe 🥳 JOIN and become a BabbleTop member! https://bit.ly/2DCl21k 👕 Check out our MERCH! http://bit.ly/2SWDkQM 🔥 Our Most Popular VIDEOS! http://bit.ly/2T02a24 10 Times Fast Food Went Too Far (Part 1) http://bit.ly/30EF6Ls 10 Times Fast Food Went Too Far (Part 2) http://bit.ly/30EELsa 10 Secret Reasons Why McDonald's Makes Everything Taste Better http://bit.ly/2UoOZbA Top 10 Untold Truths of McDonald's Donut Sticks http://bit.ly/2UoPkem 10 Countries Where McDonald's Failed http://bit.ly/2UrnY7n Top 10 Saddest McDonald's Happy Meal Toys Ever (Part 2) http://bit.ly/2YsniBW 10 Cancelled McDonald's Items That People Still Talk About (Part 3) http://bit.ly/2Ur5ZOs 10 McDonald’s Items That Would Make America Great Again http://bit.ly/2EwSYON 10 McDonald's Menu Items That Even The Staff Won't Eat http://bit.ly/2YnOcLm 10 Cancelled McDonald's Items That People Still Talk About http://bit.ly/2TY10pb All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).

#BabbleTop #YouTube #Entertainment #Top10

0 notes

nagauenoshometravelerpartne-blog · 7 years

Text

Famous Delicacies Of Naga City

QUE PASA

Type of cuisine: BBQ / Asian Fusion (Bicolonial), Spanish & Mexican beers

Price range: P150+ per person

Address: Barlin St. Naga City (across Cathedral)

Facebook: Que Pasa Naga

Que Pasa is a specialty BBQ restaurant serving Bicolonial cuisine – Spanish dishes with a Bicolano twist. The DIY Toro-Toro (turo-turo) street-forward fare concept lets diners customize their choice of grilled meat with regular or Bicol sauces (like Chili chocolate) and side dishes like Bicol Express, pinangat and laing rice. Encanto Bar by Que Pasa serves tapas, Spanish & Mexican beers, local beers and unique cocktails like the Aswangita (margarita spiked with chili).

BIGG’S DINER

Type of cuisine: American retro diner, Filipino, burgers, rice meals, etc.

Price range: P150-300 per person

Address: Bigg’s has branches in Centro, Magsaysay, BMC Road and SM City Naga

Facebook: Bigg’s Diner

No trip to Naga City would be complete without a visit to the homegrown classic Bigg’s Diner. This retro-inspired diner that’s been around for 30 years is known for serving Western style fast-food snacks like burgers and pizza, as well as satisfying rice meals. My favorites here include the cheeseburger, Pork Cordon Bleu & Tenderloin tips. They also serve hometown meals like Chicken cordon bleu stuffed with laing, Bicol Special (Pork Chop served with Bicol Express) and Pili Pie. Their Tower Burger (with 2 meat patties, bacon, 2 slices of cheese, a hashbrown, spam, lettuce, tomatoes, caramelized onions and a fried egg) is quite a meal!

GEEWAN

Type of cuisine: Filipino, Bicolano dishes, cakes

Price range: P100-200 per person

Address: P. Burgos St., Naga City

Facebook: Geewan

Geewan, which is part of Graceland Food Industries, is another fast-food favorite of Naguenos, serves native Bicolano fare – carinderia style. Restaurant specialties include pinangat (minced shrimp and ground coconut meat wrapped in taro leaves and cooked in coconut milk), Bicol Express, kinunot and ginulay na natong. They also serve Halo-Halo with cheese (a famous dessert that originated in neighboring province Albay) and buko

RED PLATTER

Type of cuisine: Filipino, Eastern, Western cuisine, cakes, pastries, desserts

Price range: P250-400 per person

Address: Cereza Compound, Magsaysay Ave., Naga City

Facebook: Red Platter

This homey restaurant is a fine dining version of Geewan. They specialize in Filipino classic and traditional fare, as well as cakes and desserts. Aside from the Bicol Express and Pinangat, they also recently launched a Bicolano Special Pizza, topped with chili and laing. For dessert, try a slice of their bestseller Blueberry or Strawberry Cheesecakes or indulge in their homemade Halo-halo served in a coconut shell.

BOB MARLIN RESTAURANT & GRILL

Type of cuisine: Filipino dishes, grilled, seafood, bar chow, beer

Price range: P200-500 per dish

Address: Magsaysay Ave., Naga City (they also have a branch called Cafe Rasta in Haciendas de Naga)

Facebook: Bob Marlin Restaurant & Grill

Bob Marlin is a casual dining resto ideal for big groups and families. They offer seafood dishes like Island Grilled squid, Pinoy staples, basic cocktails and beer with reggae music to boot. Cafe Rasta by Bob Marlin in Haciendas de Naga, a new resort complex in the Pacol area, also serves the signature dishes and bar chow. Their ultimate best seller is the crispy pata.

WOODSTONE KITCHEN

Type of cuisine: Pizza, pasta, salads, Bicolano fusion cuisine, beer (San Mig & Brew Kettle)

Price range: P100-P300 per dish

Address: Basilica Road, Magsaysay Avenue, Naga City

Facebook: Woodstone Kitchen

Opened last Dec 2014, Woodstone Kitchen and Bar by Chef Ton Castillo is the newest dining destination in Naga City, specializing in Bicolano and Pinoy Classics with a twist. Bestsellers include Crispy Pinangat, Crispy Dinuguan, Bicol Express with pineapple, Kare-Kare (topped with shredded banana heart), Lechon Laing and Crispy Tilapia Sinanglay.

FLAVOURS GASTRONOMICA

Type of cuisine: American (New), American (Traditional), Asian Fusion, Barbeque, Breakfast, Brunch, Burgers, Filipino, French, Pizza, Sandwiches, Seafood, Steakhouses, Vegan and Vegetarian

Price range: P200-300 per person

Address: CBD II, Naga City

Facebook: Flavours

A refined and homey restaurant that serves a good selection of Western and Pinoy fare which uses good spices in their dishes. I really liked their Potato and Crab Chowder and my order of Baked Salmon with Crusted Pesto. Every dish we ordered had a distinct delicious sauce.

THE COFFEE TABLE

Type of cuisine: Pasta, sandwiches, crepes

Price range: P120-185 per dish

Address: 2/F ADC Hotel, Magsaysay Avenue, Naga City

Facebook: The Coffee Table

The Coffee Table (formerly known as the Pro-Chef’s Office Culinary Essentials) is a casual industrial cafe that serves local coffee, shakes and cakes as well as sweet and savory crepes, sandwiches and pastas. The food is great and the servings are good for sharing. The Chicken Parmigiana Crepe and the Crepedilla are must-tries. For first-timers looking for a local flair, the Cococcino (coffee with dessicated coconut) and Spicy Pili Affogato (a dessert coffee with ice cream topped with pili nuts and sili bits) are good choices.

SOLEDAD SPANISH-FILIPINO RESTAURANT

Type of cuisine: Spanish, Filipino, Bikolano

Price range: P250-400 per dish

Address: La Piazza, corner Magsaysay and Dayangdang Sts, 4400 Naga City

Facebook: Soledad Spanish-Filipino Restaurant

A restaurant specializing in Spanish/Basque and Filipino comfort food with a few spicy Bikolano dishes. We had Crispy Tuna Tail (one of their specialties), Pinangat and Laing. Food was pretty good. I really liked the presentation of the pinangat and the interesting patterend interiors of the place. Nice family-friendly space.

WHITE BEAN CAFE

Type of cuisine: Pasta, sandwiches, coffee, cakes

Price range: P150-300 per person

Address: G/F Naga Land Hotel Elias Angeles St. Naga City

Facebook: White Bean Cafe

White Bean is a cozy cafe in the lobby of Nagaland Hotel along Elias Angeles Street. This lovely cafe serves continental breakfast, classic Filipino breakfast, coffee, specialty tea, shakes, pasta, salad, sandwiches. They also have a few interesting Bicol fusion dishes on their menu like Laing Quesadilla, Stuffed Sili in Garlic Mayo Dip, Pinangat Rolls and Bicol Express Linguine. Great Kare-Kare! Desserts include a selection cheesecakes and healthy ice cream.

REFERENCE http://www.traveling-up.com/food-trip-naga-city/

0 notes

cts-minnesota · 7 years

Text

DeRusha Eats: PinKU Japanese Street Food In NE Mpls.

MINNEAPOLIS (WCCO) — It is a deceptively simple menu with just 10 items, but what John Sugimura and Xiaotung Huang are doing with their Minneapolis restaurant PinKU Japanese Street Food is far from simple.

“We wanted to edit the menu so I could look you in the eye and say ‘I love every one of these, and here are the reasons,'” Sugimura said.

PinKU opened in northeast Minneapolis in a tiny 1000-square foot storefront across from Surdyk’s Liquor in the middle of 2016. In six months, it’s already won over food critics and diners.

“I’m doing the recipes and rituals to keep them alive,” Sugimura said.

He was born in Minnesota, works as an advocate for people with autism, and an aide to former a Minneapolis mayor, but kept feeling a pull to connect with his heritage, and connect with his love of Japanese cooking.

“I did Japanese cuisine for fun. My grandmother was a sushi master before World War II. She lost her restaurant, went into the [internment] camp. Came out and did another restaurant,” he said.

After doing private cooking to test out recipes, he decided to open his own restaurant.

“It’s going really well. What’s really well? We’re serving food that we’re proud of everyday. The measure is: Would my grandmother be proud of the food we’re serving?” Sugimura said. “And she would be.”

The menu includes shrimp, scallops, and tuna – served in sushi, or crispy rice, and radish noodles.

“If you like spicy tuna, you’re used to eating bits and scraps collected all week and they just added with a little bit of mayonnaise and sriracha. This is the real thing. This is my master teacher’s great grandmother’s recipe,” he said.

In 6 months they’ve sold 35,000 of the spicy tuna on crispy rice dishes,which is a lightly crisped rice patty, topped with tuna, a jalapeno and shredded radish.

“You’re surprised how much stuff you get from it,” said Sugimura, referring to the contrasting textures and flavors in each bite.

The salmon gets a slight sear from a kitchen torch, before resting on a pillow of a rice cake. The pot stickers are hand-made every day.

“This should be exactly the thinnest possible skin. It’s all about the filling. Protein is pork, green onion, garlic chives, some sesame chili oil, perfectly steamed, then perfectly grilled,” he said.

Unlike other restaurants that drop a frozen potsticker shell in a fryer, PinKU steams the pot sticker, and then grills it on just one side. That gives you a contrast of soft and crunchy.

According to Sugimura, the most popular Japanese street food item is the jumbo crispy shrimp.

“It was the last thing to add to the menu … If you came to my house, I’d cook two or three pounds … and people would eat 10 of them. I should have known how popular it would be,” he said.

The crispiness is what makes it special: there’s no breading on the shrimp. PinKU pounds the shrimp flat to create a larger surface area for the potato starch topping. More crunch, and more shrimp.

“Everybody loves shrimp, and what you see there is all shrimp, not breading. And it’s tasty,” he said.

Just like the food, the artwork in the restaurant also transports you from the streets of Minneapolis to the streets of Japan. The first PinKU, but maybe not the last.

“We want more. Because we want to share this story,” Sugimura said.

PinkU Japanese is located on 20 University Ave.

via http://minnesota.cbslocal.com/2017/01/12/derusha-eats-pinku-japanese/ and www.computechtechnologyservices.com/nationwide-minnesota.html

#tech #technology #news #reblog #share #Minnesota #@cts_minnesota

0 notes