#Nosh gourmet foods

[noshproducts]

Lotus Biscoff Spread: Is It Addictive?

Have you ever tried Lotus Biscoff Spread? If your answer is yes, then you know what I'm talking about. The moment it passes your lips, you hear angels singing and the room spins for a split second. That creamy sweet spread that tastes like heaven — Lotus Biscoff Spread.

Why Does Lotus Biscoff Spread Taste So Good?

Why does Lotus Biscoff Spread taste so good? It's hard to explain exactly, maybe it's the creamy taste, or the crunchy bite from the cookie. It could be that it's a combination of both. It could be even more than that.

There's nothing quite like the taste of Lotus Biscoff spread. It's perfect on bagels, toast, or even just straight out of the jar. Everyone seems to have a different theory about why this spread tastes so great.

You must be wondering what makes Lotus Biscoff spread so special? Well, Lotus Biscoff Spread is made from real Biscoff cookies, which are made from the finest ingredients and have been enjoyed for over 80 years. Each cookie is baked with love in Belgium and then ground into a delicious paste that we use to make our spread. The result is a sweet, rich flavor that can't be beat! 

Lotus Biscoff Spread Ingredients 

Original caramelised biscuits 58% (wheat flour, sugar, vegetable oils (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon), rapeseed oil, sugar, emulsifier ( soya lecithin), acid (citric acid).

If you've never tried Lotus Biscoff Spread before, you're in for a treat! Not only is it delicious on toast or crackers, but it's also great on ice cream or waffles. If you're looking for something different to try in your kitchen, give Lotus Biscoff Spread a go!

[illegibleloveletters]

Increasing Your Cooking Expertise at Gin Palace Bistro

An evening out at an elegant fine dining restaurant is not just about the food items; it's a knowledge, a statement of flavor and appreciation for the craft of gastronomy. Among the myriad choices that provide luscious dishes, Gin Palace Bistro attracts attention for its own superb cuisine as well as atmosphere, solution, and singularity. If you're prepared to get into a world where every detail concerns, this is your greatest guide to alright eating at Gin Palace Bistro.

Establishing the Stage for Your Alright Eating Adventure

Gin Palace is renowned for its own timeless mood, bridge between recent as well as existing. Its own decoration, merged with the sense of an era, invites you to a realm of extravagant textures as well as vivid shades. Believe rich natural leather booths, shining light fixtures, as well as a combination that flawlessly harmonizes the present day and standard.

The Mixture of Culinary Workmanship

The menu at Gin Palace is actually a symphony of optimum elements, thoroughly curated through expert chefs who host the bar of excellence at its zenith. From the signature dishes that say to the tale of cooking mastery to the ingenious seasonal creations, each thing is a special mixture of tastes, textures, as well as aesthetic appeal.

Yet it's certainly not almost what's on your plate; it is actually just how it obtained there. The gourmet chefs at Gin Palace collaborate with preciseness, striving for excellence along with each recipe they make. The cooking workmanship is actually apparent; every bite will validate why this bistro is a slice over the remainder.

Solution Crafted to Anticipate Your Every Need

Service at Gin Palace is a craft form, an underrated elegance that suits the eating experience. Conscientious but unnoticeable, the team relocates with a simply praiseworthy poise. They are the hidden entertainers that make sure that each training course is actually served with exquisite timing as well as each glass is actually packed equally as it must be actually.

At Gin Palace, service is personalized. The personnel boasts on their own on their capacity to foresee, as well as importantly, exceed your assumptions. Coming from referrals to remembering your chosen after-dinner drink, every solution information is thoroughly intended to ensure that your experience is amazing.

The Fine Details That Define the Gin Palace Touch

It is actually the little bit of points that create the greatest variation at Gin Palace. The accuracy with which the dining table is actually prepared, the soothing selection in history songs, as well as the careful selection of each part in stemware are the information that might go undetected independently however lift your eating experience to the stylish.

The culinary team at Gin Palace frequently searches for techniques to enrich their offerings, coming from sourcing local, organic produce to the constant training of their staff. Their dedication to distinction is a constant thread that goes through every part of the restaurant.

Final thought: Your Indulgence Awaits

Venturing in to Gin Palace for an alright dining experience is actually an affirmation. It is actually a declaration of your passion for meals, your appreciation for virtuosity, as well as very most notably, an affirmation of self-indulgence. In this location where every component is actually skillfully crafted to joy, a reservation at Gin Palace is actually certainly not only a food; it's an occasion.

Whether you find a gastronomical experience or the skilled service, Gin Palace supplies. Ready to revel in every moment, every nosh, as well as every moment generated within its hallowed walls. Your eating experience at Gin Palace waits for, where every night is actually an ode to the finer things in lifestyle.

[klondikekatesrestaurantsaloon1]

Noon Noshing: Where to Grab Lunch Near Newark, DE

Noon noshing in Newark, Delaware, offers a delightful array of dining options, perfect for satisfying midday cravings and fueling busy afternoons. From cozy cafes to bustling bistros, the city and its surrounding areas boast a diverse selection of lunch spots catering to every taste and preference. In this guide, we'll explore some of the top destinations for grabbing lunch near newark de, promising delicious meals and memorable dining experiences.

The Charm of Cafe Culture:

Newark's cafe scene is a haven for lunchtime diners seeking a cozy and inviting atmosphere paired with delectable cuisine. These charming cafes often serve as gathering spots for locals and visitors alike, offering a relaxed setting to enjoy a leisurely meal or catch up with friends over coffee. Whether you're craving a hearty sandwich, a fresh salad, or a comforting bowl of soup, Newark's cafes have something to satisfy every appetite. With their welcoming ambiance and delicious fare, these establishments are perfect for a midday break from the hustle and bustle of city life.

Bustling Bistros and Delis:

For those on the go, Newark's bustling bistros and delis offer quick and convenient options for grabbing a satisfying lunch. These eateries specialize in freshly prepared sandwiches, wraps, and salads, made with quality ingredients and bursting with flavor. Whether you're in the mood for a classic deli sandwich piled high with meats and cheeses or a gourmet panini filled with seasonal ingredients, Newark's bistros and delis have you covered. With their fast service and tasty offerings, these establishments are perfect for a satisfying lunch on a tight schedule.

International Flavors:

Newark's diverse population is reflected in its vibrant array of international restaurants, offering a world of flavors to explore during lunchtime excursions. From spicy Thai noodles to savory Indian curries, authentic Mexican tacos to flavorful Mediterranean wraps, Newark's international eateries showcase the culinary traditions of cultures from around the globe. Whether you're craving a taste of something familiar or eager to try something new, Newark's international restaurants promise a delicious and adventurous lunch experience.

Farm-to-Table Freshness:

For those with a penchant for fresh and locally sourced cuisine, Newark's farm-to-table restaurants are the perfect lunchtime destination. These establishments prioritize seasonal ingredients and sustainable practices, showcasing the best of the region's bounty in their menus. Diners can enjoy dishes made with ingredients sourced directly from local farms and producers, resulting in meals that are not only delicious but also environmentally conscious. From vibrant salads and hearty soups to creative sandwiches and flavorful entrees, Newark's farm-to-table restaurants offer a lunchtime experience that is both satisfying and sustainable.

Hidden Gems and Neighborhood Favorites:

Beyond the bustling main streets of Newark, hidden gems and neighborhood favorites await discovery by adventurous lunchtime diners. From quaint cafes tucked away on side streets to family-owned eateries serving up home-cooked comfort food, these hidden gems offer a taste of local flavor and hospitality. Whether you stumble upon a charming bakery offering freshly baked treats or a cozy diner serving up classic American fare, Newark's hidden gems promise a lunchtime experience that is authentic and memorable.

Conclusion:

In conclusion, Newark, Delaware, and its surrounding areas offer a plethora of dining options for those seeking a satisfying lunchtime experience. From cozy cafes and bustling bistros to international eateries, farm-to-table restaurants, and hidden gems, there's something to suit every taste and craving. So, whether you're in the mood for a leisurely lunch with friends or a quick bite on the go, Newark's lunch spots promise delicious meals and memorable dining experiences that are sure to delight.

[downtoearthmarkets]

As a relentless heatwave continues to roast large swaths of the country, it’s vital to stay as cool and hydrated as possible despite the sweltering conditions outdoors. It’s relatively easy to become quite parched before one’s body sends signals to one’s brain that it’s happening, so the best approach is to intake plenty of fluids and hydrating foods at regular intervals throughout the day.  When you’re busy shopping al fresco in our Down to Earth farmers markets, be sure to stick to your hydration plan while browsing the stalls and stopping to chat with vendors, friends and neighbors. But don’t sweat it if you find yourself empty-handed, as there is a plethora of refreshing and healthy foods, drinks and snacks being sold in the marketplace to help maintain your cool and offer a portable treat while you’re out and about in the summertime heat.     Fruit Depending on one’s dietary habits, around 20% of our daily fluid intake comes from foods such as water-rich fruit and veggies. In fact, fruit is one of the most deliciously hydrating and naturally low-calorie foods you can consume. Most fruits have a dense water content with melons, cucumbers and tomatoes clocking in at over 90%! There’s no shortage of choice in our markets right now, as summer fruit is entering its peak with farmstalls brimming over with plump and juicy peaches, plums, apricots, berries, cherries and nectarines.  Want to eat your juicy piece of fruit right away? Ask the market manager for a piece of paper towel to clean it with and to catch sticky drips. Of course, you can always pick up a jug of freshly pressed apple cider from the farmstalls too, if glugging while ambulating is more your speed.  Iced treats Consuming iced food is such an effective tool for staying cool during a heatwave that even zookeepers have embraced the approach with tigers noshing on discs of frozen meat and tortoises munching on hunks of frozen berries inside their enclosures. Enjoying a frosty treat on a stick or in a cup or cone is just the ticket for portable, instantaneous refreshment while on the go. Plus, much of the frozen fare you’ll find in the farmers market is made using wholesome, locally sourced ingredients from nearby farms.  A snack that consists primarily of frozen water and fruit, like a popsicle, will have the most beneficial cooling and hydrating effect in hot weather. Mom & Icepops is a Brooklyn-based business run by a mother and son team. They create family-made, family-friendly icepops that can be enjoyed by all, including your four-legged family members (be sure to check out their icepup selection!). Their exciting menu of gourmet popsicles is made with produce from a diversity of local farms and businesses using all-natural ingredients. Choose from a wealth of original flavor combinations such as Ponce de León (sweet cantaloupe with a hint of mint), Debutantes Ball (sweet, refreshing watermelon fresca, on a stick) and James and the Giant Peach Ginger (peach and ginger: unexpected friends).  Cold beverages Sipping on cold liquids while strolling is an advisable, and some would say ‘glamorous,’ way to enjoy the experience of shopping in the farmers market when it’s piping hot outside: 

No fretting coffee lovers as you don’t have to give up your caffeine fix just because the mercury level has risen. New York-based roaster, Cano Coffee Company offers delicious cold brew served over ice and made from beans that they import from their family estate in Colombia. This freshly brewed cold beverage will perk you up while cooling you down – dual service from just one cup!

Have your cake and eat it too with Slowcocoa’s zero-calorie Iced Hot Chocolate Tea. This uniquely hydrating tea tastes rich and chocolatey but without any dietary guilt, plus it’s vegan! It’s brewed from fresh, house-roasted husks of their single-origin cacao beans that are grown on Reserva Zorzal in the Dominican Republic - a bird sanctuary and pioneer in sustainable cacao agroforestry. 

Did an intense workout in the heat earlier and you're now feeling low on electrolytes? Dr. Pickle sells homemade pickle brine replete with sodium, potassium and magnesium that will help rehydrate you after exercise.   

We hope this furnishes you with plenty of delicious options for staying refreshed, cool and hydrated when shopping in our markets. Don’t forget to apply sunscreen or protective clothing and leave your pooches chillaxing at home in the air conditioning for as long as these temperatures persist. The hot blacktop and other surfaces can easily burn their paws, while their fur coat and higher baseline body temp mean that heat is more dangerous for them than it is for us. We look forward to seeing your friendly doggos again when things have cooled off and we can give them lots of pets and canine TLC. 

[paso-robles-wineries]

Calling on Foodies + Adventurers who love Breathtaking Views + FUN FUN FUN! With plenty of mind-blowing views, you’ll want to stay in the countryside for a bite, big or small. Just pull up a chair 7 days a week at @Cass_Winery (voted Winery of the Year in 2020!), where you can linger amongst the vines, enjoy their premium wines, nosh on gourmet farm-to-table fare served on the patio— along with a luxury treat from @LeoLeoGelato who handcrafts their artisan gelato right here in Paso - yum. All of this glorious nom nom is served with a tableside wine flight (or buy a bottle or glass). Yep, this is Paso dining at its most downright delicious (+ indulgent). So back to the FUN FUN FUN thing…THIS IS BRILLIANT, stay with me… Remember when you were a kid, went off to day camp, bonded with camp-mates in one effortless stroke? There’s every reason to experience this fun as an adult, by yourself + others, or with your own group at “CASS Camp” on @Cass_Winery 145 acres of land. Sessions include: 1) Learn how to blend wines or how to sip like a sommelier 2) Master cooking techniques + conquer some chaffing skills followed by a communal table gathering 3) Learn the ancient art of olive harvesting + pressing this mediterranean wonder 4) Experience their organic-garden-to-table session, an interactive cooking class that serves up mouth-watering gourmet food. 5) Ax throwing is finally here on the vineyard, take a class in the vineyard! BONUS #1: For equine lovers (that’s me), private horseback rides through their vineyards including sunset rides with @centralcoasttrailrides! Meet their beautiful horses on their website. BONUS #2: Up your ante of "cool" as your private drivers at @ThirdWheelTours motor your gang around wine country. BONUS #3: eBiking through the vineyards BONUS #4: Take a helicopter tour of Wine Country AND DRUM ROLL…a luxury eco-friendly crate-constructed bed + gourmet breakfast inn with only 8 units called the @geneseoinn. Your breakfast is served on your patio overlooking the vineyards. Ba-dum-tsss! 📸 @californiadatenight @centralcoasttrailrides @thirdwheeltours @leoleogelato (at Cass Winery) https://www.instagram.com/p/CqLURXotUC_/?igshid=NGJjMDIxMWI=

[mamawolfblood]

Total drama Surprise

14 Brunch of Disgustingness

Chris: Last time on Total Drama Island… A note from a secret admirer got Gwen and Bridgette up in each other’s business. DJ accidentally knocked his boy Trent off the airplane, sending him deep into the Earth’s crust. Leshawna showed everybody how to hang on for dear life on the moose ride. Harold showed himself to be an ace flag-catcher, until he caught sight of Heather’s… unmentionables, causing him to crash his way right off the island, but not without a little canoodling time with the fair Leshawna. And now, let’s see what’s in store for our campers on this week’s episode of Total. Drama. Island!

Iris found it odd that Chef did want her help today for breakfast. Walking and sat on the dock looking at the moon. It was calm a peaceful just the gentle sound of water. "You couldn't sleep either?" Duncan said making the teen jump. He chuckled sitting behind me. His arms wrapped me into a warm embrace. His chin ontop of her head. No words needed to be spoken they just watch the sun rise.

It was something she didn't want to end but nothing lasts forever. The campers made their way to the mess hall. Before Iris could enter Duncan grabbed her arm. "Duncan what is it?" She asked looking up at him. But the carage he gathered soon turned to cold feet making him let go. "Nothing let's see what your dad has up his sleeve today." Damb so close but no big deal. The girl thought stepping inside sitting with her team.

Iris pov

My dad  Was acting weird whenever someone tried to ask about food.  Chef would snicker and laugh along with him. " OK seriously enough, what is wrong with the two of you?" I asked making them look at me. Its no secret I get cranky when I don't get food.

Chris: Congratulations to the remaining ten campers for reaching the halfway mark in the competition! You’ll all be on the jury for the final episode.

Geoff: We got the power! Yeah!

Chris: The two teams will become one next week. But first, all the girls will be moved to the Gopher cabin and all the guys will stay in the Bass cabin. This week’s challenge is as old as history itself. A battle of the sexes [Lindsay blows a raspberry at the guys] After everyone is settled in, I’ll announce the challenge. And then, you’ll have an uh… bite to eat.[He and Chef snicker] Ready for a little good news? This week, no one will be kicked off. [everyone cheers] It’s all for reward and it’s a good one. Okay, time to relocate. Let’s move! [He and Chef snicker]

Heather started kissing up to Bridgette. It was sickening to watch so I got up and left.

(Confessional: Bridgette)

Bridgette: I was a bit worried about being the only new girl on the team. Then I figured it can’t be that bad. I don’t buy that hype about how well guys get along and how catty girls can be.

(Confessional Off)

I was sitting outside when Bridgette walked over. "Hi Bridgette have fun in the lions den." I said before laughing.

Leshawna: Nobody’s leaving until I find out who ate my pudding pockets!

Heather: I ate them. So what?

Leshawna: Whoa! Pump the brakes a minute! You’re “so what”ing me? That’s my food. No one touches my food!

Heather: Whatever, deal with it. It serves you right for leaving your junk everywhere, especially that. That is bugging me.

Leshawna: Yeah, it’d bug me too if I didn’t have anything in the front or in the back to shake.

Heather: Yeah? Well, you’ve got so much junk in your trunk, your jeans should come with a trash compactor!

Leshawna: Ooh! You want a piece of this?

Bridgette: Uh-oh.

Heather: Bridgette! It’s so good to see you! Come in, come in! Welcome to our cabin. We’re like a big family in here.

Gwen: Big and dysfunctional.

Heather: Anything you need, just yell.

Bridgette: Thanks for the awesome welcome, Heather.

Lindsay: Welcome to the club! It’ll be so much fun! As long as you do everything Heather says. Ow!

Heather [after she laughs] : Yeah, we love joking around here at girls cabin. I made sure your bunk was next to mine–

Lindsay: Hey! That’s my bed. Ow!

Heather: So we can talk and share and really get to know each other.

Bridgette: Okay, yeah! Hey, thanks everybody, I can’t wait to get to know all of–

Heather: Okay! Plenty of time to chat later! Let’s unpack.

Lindsay: This is great! I bet we’re getting along way better than the guys.

I honestly hope things are going well. This den of vipers is about to explode. If on cue I heard this.

Bridgette: Let’s build bridges, not walls!

Heather: Take your pick.

dramatic music plays as Bridgette picks Gwen and Leshwana's side

Heather: You just dug your own grave.

Bridgette: Let’s try to get along, okay? Otherwise, the guys are going to cream us, don’t you get it? Tough room.

[Chef and Chris snicker]

Heather: Stop doing that!

Chris: Let’s just tell them… Today’s challenge is… The Brunch of Disgustingness! You’ll be getting a nine-course meal. Each member of each team must finish each dish. You will not know if the next dish is grosser than the last, not as gross, or just as gross. Just that it’ll likely be… gross.

Chef: Tell them what they’ll get if they win, Chris!

Chris: The winning team spends two days at a local five-star resort where they’ll be pampered, eat gourmet nosh, and be given antibiotics against anything they may have caught while participating in this challenge! The losing team will go hungry tonight and spend the next two days here. On Total Drama Island. With Chef.

The first round was bull testicles and the point went to the girls. Oh those boys could handle a little meatball.

Chris: The score now stands at one for the girls and zero for the guys! And now, the next course in… The Brunch of Disgustingness! You guys like pizza?

Owen: I could eat pizza any time with anything on it!

Chris: Anything? How about live grasshopper pizza with tangy jellyfish sauce and live anchovies?

Owen: I could eat pizza any time with anything on it!

Chris: How about live grasshopper pizza with tangy jellyfish sauce and live anchovies?

Ok even I thought it was gross please do let me get sick.

Leshawna couldn't eat it giving the guys a point making us tied. The girls freaked on her but honestly not a big deal. "Guys its not a big deal. We will win the next round so stop complaining.

(Confessional: Chef)

Chef: I was excited about the next dish. I made it from scratch.

(Confessional Off)

Chris: All right, who’s ready for the third course? Spaghetti! Well, actually, Earthworms covered in snail slime sauce and hairballs.

I barfed when it was placed infront of me.

(Confessional )

Iris- WHO THE FUCK THOUGHT THIS WAS A GOOD IDEA?! THIS SHIT IS FUCKING DISGUSTING!

*static *

(End of Confessionals)

The guys got another point and now I am getting aggravated.

Chris: All right everybody. Time for course number four. No nine-course meal would be complete without soup. Today’s special is French Bunyon soup with hangnail crackers.

(Confessional: Geoff)

Geoff: I think they just use stuff from Chef’s bathroom floor.

(Confessional Off)

Bridgette gasps

DJ strains to eat

Trent gags

Lindsay: I didn’t even taste it.

Chris: The girls win again![Gwen, Heather, Leshawna, and Lindsay cheer] The score’s now tied up at two.

(Confessional: Bridgette)

Bridgette: I think the girls really made a breakthrough as a team.

(Confessional Off)

The rounds continue and the barfing too. But we made it to the final round.

"Oh god I think I'm going to be sick." I said trying to hold it down but I dont think I can.

C

hris: Wow, it’s still tied up. We’re down to the last course in the challenge. It’s delicious dolphin wieners. Hot dogs made of dolphin.

Bridgette [after she gasps] : But dolphins are our friends!

Heather: What are you waiting for? It’s already dead. If you don’t eat it, we don’t win.

Bridgette: Ooh, I can’t! I’m a surfer! I swim with dolphins!

Heather: Eat it!

Bridgette: No! I’m not doing it. You can’t pressure me.

The hell we can't grabbing a hot dog off the plate, and then proceeded to shove it down her throat.

"I'M NOT LOSING THIS BECAUSE YOU CAN'T GROW A PAIR! THE DAMB THING IS DEAD SO SUCK IT UP AND STUFF YOU FUCKING FACE!" They all looked at me Bridgette had tears in her eyes. She coughed it all up.

DJ: I’m with you sister. I’m not eating no dolphin.

(Confessional : Chef)

Chef: I slave over a hot stove cooking dolphin. No appreciation!

(Confessional Off)

Chris: Okay, enough. We’ll solve this by having an eat-off. The one who can drink the most shot glasses of fresh, delicious blended cockroach will be the winner. This unlikely satisfying blend of eight different cockroaches is vitamin rich for your balanced lifestyle. On your mark, get set, go!

Owen and Leshwana drink the cockroaches.

Leshawna groans two times

Chris: Owen wins!

DJ, Duncan, Geoff, and Trent cheer

Leshawna groans

Heather: Leshawna, you are completely useless!

Leshawna: Oh, uh-oh, something’s coming up. [puking]

DJ pukes

Trent:pukes

Chef: Grr… [retches]

Chris retches

Duncan and Geoff Puke

The “elimination” music plays.

Chris: The guys are the big winners today. And the girls go their separate ways. Two definitive cliques have been cemented. [Heather grunts and the door rattles] For now. What shocking surprises are in store for our campers next week as they head for the big merge? Tune in on Total. Drama. Island!

[carshowshooter-blog]

NOSH Food Truck (Rapid City, South Dakota) by Ken Lane Via Flickr: A food truck is a large vehicle equipped to cook and sell food. Some, including ice cream trucks, sell frozen or prepackaged food; others have on-board kitchens and prepare food from scratch. Sandwiches, hamburgers, french fries, and other regional fast food fare is common. In recent years, associated with the pop-up restaurant phenomenon, food trucks offering gourmet cuisine and a variety of specialties and ethnic menus, have become particularly popular. Food trucks, along with portable food booths and food carts, are on the front line of the street food industry that serves an estimated 2.5 billion people every day. Source: en.wikipedia.org/wiki/Food_truck

[nickgerlich]

You Don’t Know Jack

When I think back to high school in Chicago’s south suburbs, I fondly recall going only a half-day my senior year, while working in the afternoons in a co-op program. It was a great deal that gave me a lot of retail experience, from stocking shelves to driving the delivery van. In large part, it shaped my desire to study marketing.

But the memories that elicit the biggest grins are from third-period Journalism. Sure, I wrote stories, edited, and did all of those things, but we also had a yearbook to produce. And since funding was tight even back then, we had to sell ads. Our teacher was oh-so-kind and secured hall passes as well as off-campus liberties for that hour, which my pals and I seized upon like vultures at a road kill. “Wanna go sell ads?” became our rallying cry a few days a week, which meant that we were sneaking off to Jack In The Box for a mid-morning nosh.

I honestly don’t remember if we ever sold an ad, but I got a head start on my “Freshman 15” long before I ever left for university.

I loved the old JITB units back then, because they looked like—well—a jack in the box, the kind we had all played with as kids. The goofy clown played a prominent role. The color scheme was very 70s. I had gone to a different JITB even earlier in my life when we lived in a different suburb, and I remember it being just as family-themed as this one. What wasn’t to like?

But then the 80s hit. I had been off at university in a place that had Burger Chef instead of JITB, and by the time I returned home after graduation, JITB had shed its fun image for one that targeted Yuppies. It marked the beginning of a steep decline for them. It was about as dumb a move as Chuck E. Cheese trying to reposition itself as a gourmet pizza parlor.

The chain has managed to hang on, though, and has 2168 restaurants in 21 states, not bad for a chain that lost its luster. But to be honest, it still feels like a chain that lost its way long ago, much like Burger King and its 7257 shops. Yes, both have many properties, but they’re not exactly top-of-mind.

But JITB aims to position itself better now for the 21C with a new prototype restaurant that is all about drive-thru, walk-up, and mobile ordering. Oh, and no in-store dining.

The goal is to shrink the physical footprint and thereby reduce build-out costs. With land often scarce, and building expenses sometimes prohibitively high, being able to slip in to a narrow strip of land could be very strategic. I’m thinking of all those Dutch Bros and Scooters coffee shops popping up everywhere than can almost be dropped into place.

In an interesting nod to the past, the new shops look like a modern rendition of a jack in the box toy. But today just as then, all that unused vertical space can be expensive to heat and cool, not to mention build. While current shops look somewhat vaguely reminiscent of the original buildings, albeit with earthy hues, they don’t do a good job stirring old memories.

Now I get it, to some extent. JITB realized that McDonald’s had cemented the kid-forward market position, and it can be suicidal to try to simply mimic your competitor. But McD’s has shed a lot of that positioning as well. After all, who wants to send their kid to the ball pit or playground equipment with COVID still very clear in the rear view?

Most importantly is JITB’s embrace of the new way of doing business. COVID also taught fast food customers that interior dining was not a necessity. The pandemic pushed us much farther along the experience curve with mobile ordering, as well as curbside pickup and deliveries. And the restaurants have responded, not just JITB, but nearly all the big chains.

The question remains whether this will be a long-term mistake. Will we once again yearn to eat burgers, tacos, whatever, inside once more? Will we tire of taking this stuff home, or even having it delivered? Or is this the new normal now?

But since there are no JITBs in Amarillo, I’ll just have to wait on checking out all of this. The prototype store is in Tulsa, a mere 400 miles away, and if I find myself doing another Route 66 adventure any time soon, I would most certainly stop by to check it out.

I might even try to sell them an ad.

Dr “Pop Goes The Weasel“ Gerlich

Audio Blog

[myindoreonline]

What Makes Ratlami Sev So Awesome?

Noshing on Indian savoury snacks can be the best pastime for most of us. We can do almost anything while eating namkeen. Reading books, watching the telly, listening to music or attending a webinar are some of the activities that go well with eating delightful snacks.

When it comes to choosing a snack, we have very many options on the market. However, only a few often make their way to our shopping trolleys. Ratlami sev namkeen is rapidly popularising and making a strong position in the shelves of snacks.

What makes ratlami sev namkeen so preferred?

1 - It has the great taste of Indore

We Indians have a strong preference for great taste. We love eating a variety of dishes. However, the origins of all of the most popular dishes and snacks can be traced only to a few places in India.

Indore, Madhya Pradesh is a place known for its rich history of snacks if not gourmets or cuisines. Ratlami sev namkeen is one such snack that originates from Indore. It carries the authentic taste of Indore that can be reflected with every bite you swallow.

2 - It is a versatile savoury snack

Snacks can be of various types. Some of them can be eaten as standalone eatables, whereas some can be used as food additives. Ratlami sev meets both ends in this regard.

Be it a no-cooking day, when you do not wish to prepare food or just want a pack to satisfy your hunger pangs, Ratlami sev can be the best hunger saviour for you.

You can eat it on its own with a lips-smacking experience. You can also add it to a range of other snacks, namely dahi vara, ragra and a lot more; just sprinkle a hand full of it and get going.

What’s more? Ratlami sev can also be used as the main ingredient for cooking should you run out of vegetables for preparing a meal. Tossing some pieces of chopped onion, garlic and tomato and stirring on the medium flame will not take a lot of time either.

3 - It goes easy on the stomach

India is the land of spices. We probably consume the most spices and that too of various kinds. We cannot resist the temptation of binging on spicy hot foodstuffs, especially snacks.

Nevertheless, not all of us are fond of consuming a load of spicy or perceptibly pungent and tangy snacks. Many of those who do not have a taste for spicy foods can also develop abdominal problems after consuming them.

The best bet for such people can be sticking to non-spicy, savoury food items. Ratlami sev namkeen can be a great option for such people; nevertheless, its rich proteinaceous content will not make you compromise with taste.

4 - It contains no chemical substances with questionable health complications

Health is the priority for most of us. We often look at the caloric contents of food items we want to consume. Besides, the chemical constituents can also be a turn-off for us; naturally, many packaged snacks contain a lot of unwanted chemical contents, namely the most notorious—MSG.

Ratlami sev is intrinsically tasty and has virtually no presence of health-affecting chemicals. Despite this fact, it is a great side-meal for many of us.

Winding Up

Ratlami sev is one of the most versatile and choicest snacks that is rapidly popularising in the market. You can buy Ratlami sev online from Indore Online - https://www.indore.online/ , a reputable dealer of savoury snacks. They sell Ratlami sev online along with a range of other snacks and ready-to-eat meals.

[perfectirishgifts]

25 Top Hotel Holiday Events

New Post has been published on https://perfectirishgifts.com/25-top-hotel-holiday-events/

25 Top Hotel Holiday Events

Toast the season from the Krug Carnotzet.

While the holidays will be different this year, they can still be jolly. Hotels have come up with a bevy of imaginative and festive activities, including video chats with Santa, private sleigh rides, jingle bell jogs and to-go kits with everything from gingerbread to s’mores.

Whether you plan to stay in or venture out on a staycation, these Forbes Travel Guide-approved hotel activities will fill your holiday with good cheer:

Pair Cheese and Champagne

Cozy up in The Dolder Grand’s Krug Carnotzet, a barrel-shaped pop-up private dining space on the terrace of the Zurich hotel’s Saltz restaurant. Then sip exquisite champagne and warm up with rich, gooey fondue while gazing out at the city.

Zoom with Santa Claus. Credit:

Virtually Visit with Santa

Since social distancing prevents kids from sitting on old St. Nick’s lap, The Houstonian Hotel, Club and Spa set up a video chat with Santa in its Houston ballroom (Dec. 12). The exchange is captured as a video keepsake for parents.

Decorate these oversized houses.

Go Big with Gingerbread

Build a gingerbread village at The Ritz-Carlton, Tysons Corner. Decorate four massive gingerbread houses with icing and sweets while sipping hot chocolate and watching a private screening of your favorite holiday flick in the D.C. hotel’s new Ambassador Movie Theatre Room.

Get ski tips from an Olympian.

Ski with an Olympian

Madeline Hotel and Residences, Auberge Resorts Collection will put you on the slopes with Olympic skier Gus Kenworthy for an hour (Dec. 23-24). Afterward, stop by the Telluride hotel’s new Ski Recovery Lounge, which features Kenworthy’s favorite recovery rituals (like Hyperice and Normatec therapies) and his own cool-down playlist.

Savor more dining options in Deer Valley.

Dine in a Luxe Yurt

On Dec. 21, The St. Regis Deer Valley will debut Yurt Village, three yurts with mahogany latticework, plexiglass stargazing domes, windows overlooking the Wasatch Range and radiant heat. The luxe yurts, which seat eight, will serve lunch, après-ski and dinner.

Sip Fine Wine

The pandemic isn’t stopping the nation’s longest-running food and wine fest. Boston Harbor Hotel’s Boston Wine Festival (January-March) will offer virtual wine dinners Thursdays, and socially distant wine dinners Fridays and Saturdays spotlighting top wine and winemakers from around the world.

Get festive at Chatham Bars Inn.

Shake Up Holiday Libations

Step up your holiday entertaining with the help of Adam Couto, Chatham Bars Inn’s master mixologist. You’ll learn how to make eggnog and holiday grog during hands-on classes in the Cape Cod hotel’s new STARS Mixology Lounge throughout December.

Take a Jingle Jog

Although a canine isn’t required for Montage Palmetto Bluff’s Dec. 24 Jingle Bell Dog Jog 5K, it’s certainly more fun to have one (the South Carolina hotel will provide the bells). After the run, you’ll feel less guilty about indulging in Montage’s Cookie Pop Up Shop.

Send mail to Santa.

Write Letters to Santa

Children checking into Lotte New York Palace or The Towers will receive a postcard to write to Santa and drop into a special onsite mailbox. Later, a personalized response from Santa Claus will magically appear in their rooms.

Ride to Santa’s Workshop

Climb aboard a wagon to visit Santa’s workshop at Salamander Resort & Spa in Middleburg, Virginia, for a socially distanced photo op. After kids share their wishes, they’ll do a festive craft and then enjoy s’mores and hot cocoa at the fire pits.

Explore the terrain by snowshoe.

Embark on a Snowshoe Adventure

Starting in January, trek through the tranquil mountainside during a sunset snowshoe outing courtesy of The Lodge at Blue Sky, Auberge Resorts Collection in Park City. The final destination is a yurt, where mulled wine and fondue will warm you up.

Feed on Festive Flapjacks

Pendry San Diego adapted its annual Pancakes and Pajamas Brunch as a to-go kit, with cooked classic and red velvet pancakes, colorful toppings and a pair of children’s holiday pajamas from P.J. Salvage. Pre-order a kit here and pick it up Dec. 19 at Provisional Kitchen.

Do some yoga in the snow.

Do Some Snowga

Embrace Edgewood Tahoe’s wintry landscape with snowga in the Sierras. Take in the fresh mountain air and relax your mind as instructors take you through poses in an outdoor yoga experience on a patch of beachfront overlooking Lake Tahoe’s icy waters.

Partake in Après-Beach

Snowy destinations don’t have the corner on après experiences. The Ritz-Carlton, South Beach puts a Miami spin on it with Après Beach, a post-beach ritual with Veuve Clicquot and gourmet bites on the Starr Bar overlooking the Atlantic.

Dine in your own bubble.

Stay at a Hotel on Ice

Four Seasons Hotel Washington, D.C. transformed to a “Hotel on Ice,” with heated pop-up ice bubble domes on the patio of Bourbon Steak featuring spirits and champagnes by Moët Hennessy. Meanwhile, kids camp out in ice castles set up in their rooms.

Have a Fun DIY Holiday

Celebrate the season with Terranea Resort’s to-go activity kits. The Kids Club Family Gratitude Boxes is packed with arts and crafts, games, gratitude conversation cards and more. Or opt for the L.A. hotel’s other DIY kits with gingerbread houses, mandala painting, stargazing and s’mores to enjoy around one of the 228 onsite fireplaces.

Meet the man in red in the Santa Suite.

See Santa on the Beach

St. Nick is stopping in at Fairmont Mayakoba, Riviera Maya to visit with little ones in his own Santa Suite, a merry beachside dome. It’s complimentary to chat and take photos with the jolly old elf, but the hotel is collecting donations to aid the local community.

Throw a private Hanukkah celebration

Commemorate the Festival of Lights from the comfort of your accommodations at Ojai Valley Inn. The hotel will deliver a Hanukkah kit with an electric menorah, dreidels and chocolate gelt coins to kickstart your in-room holiday festivities.

Santa ditched the reindeer for a helicopter this year.

Celebrate Christmas Beachside

Forget white Christmases. Beachfront Grand Velas Los Cabos will mark Dec. 25 with Santa swooping in via helicopter, along with sandcastle competitions, cooking classes, sand bikes, an aromatherapy Spa Atelier workshop and private stargazing.

Enjoy a Private Concert

Commodore Perry Estate, Auberge Resorts Collection will grant concertgoers’ Christmas wish with a one-of-a-kind private experience in Austin’s iconic Paramount Theatre. Have a three-course dinner, cocktail experience and theater tour, followed by a screening of a vintage holiday movie or a musical performance.

Get into the holiday spirit in Houston.

Spend Time with Santa

At The Post Oak Hotel at Uptown Houston’s Holiday Workshop (Dec. 12-13), kids can decorate gingerbread houses, listen to carolers, have story time with Santa and nosh on light holiday bites while mom and dad hit the mimosa bar.

The hotel will send you out on a sleigh.

Go Sleigh Riding

Gallivant around Aspen in a horse-drawn carriage with a historian to explore the mining town and learn about its past. Hotel Jerome, Auberge Resorts Collection partnered with the Aspen Historical Society for the private sleigh rides.

Follow up skiing with a seafood spread.

Après-Ski in Tahoe

After day on the slopes and refueling at The Ritz-Carlton, Lake Tahoe’s sumptuous après-ski spread with Moët & Chandon, shrimp cocktail, crab and caviar, revive yourself at the spa with a Ponderosa Pine Winter Body Scrub. Pine bark treats sore muscles, and a creamy exfoliation with local pine salve soothes dry skin.

Create Art

Children are invited to create their own masterpieces at Four Seasons Hotel One Dalton Street, Boston. The hotel will send craft kits to the room, and the Trifecta Trolley will stop by to mix up a holiday-themed mocktail at your door. Parents can order adult libations from the trolley, too.

Rosewood Miramar Beach will feel like home for the holidays.

Admire Bright Holiday Lights

Have a winter getaway at Rosewood Miramar Beach with the Home Sweet Miramar Package, and you’ll get a signature suite with a full-sized tree and decorating kit, an in-suite dinner, customized stockings and family pajamas, and use of the house car for a tour through the area’s best holiday light displays.

More from Travel Guide in Perfectirishgifts

[noshproducts]

What's inside a Toblerone Chocolate Bar?

The Toblerone bar consists of two parts: a nougat-like centre, and a honeycomb-like structure on top. The honeycomb-like structure is made up of caramelized honey and milk solids, which are covered with milk chocolate. The nougat-like centre contains honey and almond nougat, as well as sugar syrup, glucose syrup, and egg whites.

This blog post from Nosh Gourmet Foods shares all the information about each Toblerone flavour and its main ingredients.

There are many different flavours of Toblerone available. Most common ones are:

Toblerone white chocolate

Toblerone dark chocolate

Toblerone milk chocolate

Each bar is composed of nougat topped with chocolate and triangular pieces of honey-almond nougat. It is available in various sizes; the most common are 40 g (1½ oz), 65 g (2¼ oz), 100 g (3½ oz) and 150 g (5⅓ oz). The shape of each bar is defined by its "mountain landscape" design, which consists of triangular prisms, arranged so that the distance between each one increases with the size of the bar. The ingredients for each flavour are slightly different from one another. For example, the ingredients for dark chocolate with almonds include cocoa mass (30%), sugar (23%), dried skimmed milk powder (5%), butterfat (20%), whole milk powder (7%) and roasted ground almonds (16%).

The triangular shape of Toblerone is designed to fit into a pocket, making it popular with hikers and travellers. It has been associated with mountaineering since its inception, when it was considered the ideal food while climbing mountains.

[newscheckz]

Few basic tips on Food presentation

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Few basic tips on Food presentation

Good presentations are uncommon, but great presentations are rare as basilisk teeth. That’s because, when it comes to presentations, the jump from good to great is larger than the jump from bad to good. Here’s why:

The five key elements of food presentation are color, shape and texture, arrangement, garnish, and plating.

  How do you describe a food presentation?

Flavorsome indicates good tasting, full of flavor, specifically pleasant flavor; implying delicious, tasty, appetizing, scrumptious, yummy, juicy, succulent, heavenly, inviting, luscious, mouthwatering, palatable, saporous, savory; may be divine, toothsome, and tempting.

What are the factors of food presentation?

Each technique focuses on five key food presentation factors: color, arrangement, balance, texture, and how easy it is for guests to eat.

How important is food presentation?

Food presentation is the key to pulling all five senses into the experience of eating. Hear the food being cooked, smell the ingredients, enjoy the texture as you eat, create an unforgettable taste, and of course, visually taste the food before it ever hits your tongue.

What is food presentation called?

The arrangement and overall styling of food upon bringing it to the plate is termed plating.

What are the four types of menus?

The five types of menus most commonly used are a la carte menus, static menus, du jour menus, cycle menus, and fixed menus.

What color plate does food look best on?

Marilinda adds that bright red “reflects into the food,” thereby removing the sense of freshness green tends to exude. Best Color: Black and brown.

Neutral foods often look bland, so Marilinda advises that “Contrast can be good, and you also want to harmonize with temperature tone, ie warm or cool. Beige is warm.

What are the 5 basic elements of plating?

The 5 basic elements of plating

Create a framework. Start with drawings and sketches to visualise the plate. …

Keep it simple. Select one ingredient to focus on and use space to simplify the presentation. …

Balance the dish. …

Get the right portion size. …

Highlight the key ingredient.

  What is the clock plating style?

The clock method of culinary plating requires chefs to think of a plate like the face of a clock. Each section corresponds to a number on the clock to create different sections for placing food. …

If using a square plate, you should divide the plate into quadrants and plate food according to the shape of the plate.

What is the food preparation?

Prepared foods are foods that are typically produced for immediate consumption. “Preparing” is any act other than washing with water and may include peeling, cutting, dicing, or cooking of a food item.

What is another fancy word for food?

cooking cuisine entrée meal gastronomy baking gourmet food epicureanism gourmandise catering

What is slang for food?

“Grub” is a slang word for food.

What do you call food drink?

“Victuals” is the correct word for food and drink; or you can use the old English form of the word “vittles”. Drink or beverages alone are sometimes referred to as “libations”.

What is it called when you love food?

We call a person who truly loves food: food at the highest levels, an epicure.

Occasionally, you might find the word epicure used for a person who loves something else, but an epicure is usually someone who delights in fine food.

What makes a great presentation?

Good presentations include stories. Unlike facts, stories speak to the heart, and every good presentation uses stories to illustrate points and to help people make an emotional connection to the message.

What are the 5 basic elements of plating?

The 5 basic elements of plating

Create a framework. Start with drawings and sketches to visualise the plate. …

Keep it simple. Select one ingredient to focus on and use space to simplify the presentation. …

Balance the dish. …

Get the right portion size. …

Highlight the key ingredient.

What Nosh means?

To eat a snack : munch noshing on pizza We noshed at the amusement park. nosh. noun. Definition of nosh (Entry 2 of 2) : a light meal : snack.

What is a better word for full?

SYNONYMS. replete, satisfied, well fed, sated, satiated, full up, full to bursting, having had enough. gorged, glutted, cloyed.

Below are 15 summary of main food presentation tips

 Choose your plates carefully.

 Use mini-dishes.

Don’t serve huge portions.

Contrast colours and play with symmetry.

Position your ingredients with care.

Use a brush or pipette.

Use small individual sauce boats.

8. Meat always comes on bottom of plate

9. Starch goes on the left

10. Vegetables or salad on the right side.

11. Sauce is usually on the right and not covering the meat

12. Plain coloured plates are most ideal for presenting food especially white. Platters are trending now.

13. Your plate must be a contrast of colours that complement each other. Remember you eat with your eyes first.

14. You must have a variety of textures in the plate

15. Food must not be far apart from each other. Remember cooking is an art.

[moonlitfirefly]

Wardman Food Wars continues ....#scratchchickensalad #homemadekaiserrolls With @ksburkhardt instructions, husband John makes her delicious signature chicken salad with a special ingredient that elevates a simple chicken salad into a gourmet dish. John bakes his perfect Kaiser rolls to sandwich the chicken, with light spread of butter we toast them slightly just on the inside. Yum yum yum, you sink your teeth into the perfect kaiser roll and as you nosh towards the chicken there is slight warm crisp where it it toasted that marries the roll to the chicken on your taste buds. So good! #scratchchocolatecake completed our meal. Kim says it’s not her favorite one to make but I beg to differ. This cake is perfection....the chocolate cake is decadent but light and fluffy, the chocolate icing is smooth and luscious, not too sweet and pairs beautifully with a lovely glass of Grenache. The balls in our court now....what comes next....stay tuned.... https://www.instagram.com/p/B__EpJPJHN3JkTPta92-A0KTv3DOUFjWqzMAJM0/?igshid=18j4eawcmkxrj

[oliverarditi]

Putting food in its place

A sense of collective memory is crucial to most people’s sense of self; few seem as happy as those who know where they are from. I’ve always had a slightly difficult time finding out this ostensibly simple fact about myself: on my father’s side it could be Istanbul, or Santiago in Chile, but I feel no connection to those places, neither of which I’ve visited, so it’ll have to be Putney in West London I guess, although I’ve had no particular reason to go there for years. On my mother’s side there’s Orpington in Kent, and there’s her father’s family from north Norfolk, some of whom ended up in mid Suffolk. I didn’t grow up in any of these places, and I don’t have social networks there, but I ended up living in East Anglia, and something about the cut of its jib told me early in our relationship that I would be here for a while. If I ever feel a sense of rootedness it’s either on Europe’s Mediterranean coasts, with whose lifestyles and culinary culture I feel a fundamental affinity, or it’s in Suffolk and Norfolk. Landscape and food, that’s how you can tell where you’re from, and for my English half those two things come together in the county where I learned to cook, guided by the fruitful inconsistencies of a 1950s Aga and the bantering wisdom of the venerable butchers at Pierpoints in Hadleigh. A traditional cuisine, made in and from its native soil, is what I’ve always aspired to in the kitchen, and it’s exactly what you’ll find at The Froize Inn in Chillesford, to the north of Woodbridge.

I’ve eaten on most of the occasions I’ve visited the Froize, but it’s only on the most recent that I actually went there for a meal with Spouse and Spawn. Previously I’ve gone to play music, as it is both an excellent small venue on the national folk circuit, and available to hire for weddings, album launch parties and so on. David Grimwood, the friendliest chef-patron you could hope to encounter, usually lays on what he calls ‘Suffolk tapas’ when there’s music, although I’ve also had the pleasure of his wedding buffet. I felt welcome the first time I went inside, before I’d even spoken to a member of staff. David’s person is in every facet of the establishment: he’s there to speak with characteristic warmth to every customer; he grows much of the food; he cooks it; he serves it personally from the hot table; he is radically engaged in the local ecology, gathering and hunting some of what he cooks, displaying live feeds of bird nests around the site on a large screen in the bar area; and he lives there. He and his establishment are the very embodiment of the localism that is often invoked as an antidote to the continual, escalating demands of the attention economy.

It is not an antidote that everyone will access, of course; the menu is priced at a level that permits David to cook the food he wants to cook without compromise, a level which is not astronomical, but it is at the higher end of the range for quality pub food. It is sold at a flat rate per main, which indicates how much of an afterthought vegetarian or less popular options are: there is equal care given to every dish that leaves the kitchen. And when you shuffle past the hot-table to get your nosh, David is there to talk you through it, and to make sure you get a bit of any of the bewildering array of sides and vegetables that might be nice with whatever main you fancy. Everything is sourced as locally as possible (which sometimes means from the pub’s own grounds), and the recipes maintain all that is best about the tradition of English cooking – the Froize gives the lie to the notion that England lacks a native cuisine. Although we clearly lost a lot of knowledge when our peasants were forced to become wage labourers in the eighteenth century, a great and various heritage has still been handed down in English kitchens, particularly rural ones. David offers a deep and broad menu to appeal to most palates, and most dietary requirements, a menu which is not at all provincial – including elements such as pasta where they are needed – despite a focus on tradition, local produce and hearty rustic cooking.

I’m on almost exactly the same page as David Grimwood when it comes to food, although much of what I cook at home is Mediterranean in origin. The Froize is one of very few places I know of that I can eat out and feel a fundamental connection to the culinary roots of my English half. At the heart of his robust and lively cooking is the practice of allowing good ingredients to speak for themselves, or to hold conversations among themselves on which we can eavesdrop, rather than forcing them to say what we want them to. The food is gourmet in terms of skill and quality, but rustic in style – and in quantity! This is usually a no-no in restaurant cooking, but in domestic hospitality of course, it is crucial, and that feeling of well-fed welcome is something that every restaurant seeks to emulate. To eat at the Froize is to visit a friend for lunch; David’s sincerity as a host is no less for the fact that he charges you for the privilege of eating there.

[paso-robles-wineries]

Calling on Foodies who LOVE Breathtaking Views + FUN FUN FUN! With plenty of mind-blowing views, you’ll want to stay in the countryside for a bite, big or small. Just pull up a chair 7 days a week at @Cass_Winery (who won 2020 Winery of the Year!), where you can linger amongst the vines, enjoy their premium wines, nosh on gourmet farm-to-table fare served on the patio— along with a luxury treat from @LeoLeoGelato who handcrafts their artisan gelato here in Paso-yum! All of this glorious nom nom is served with a tableside wine flight (or buy a bottle or glass). Yep, this is Paso dining at its most downright delicious (+ indulgent). Are you a last minute visitor to CASS on Sat or Sun without a dining reservation? No prob, shimmy up to Ted’s Taco Bar + Barbecue, purchase a bottle of wine + nom nom away. So back to the FUN FUN FUN thing…THIS IS BRILLIANT, stay with me…remember when you were a kid, went off to day camp, bonded with camp-mates in one effortless stroke? There’s every reason to experience this fun as an adult, by yourself + others, or with your own group at “CASS Camp” on @Cass_Winery 145 acres of land. Sessions include: 1) The ancient magic of beekeeping. From hive science to honey extractions, you will learn the latest buzz about these important pollinators. 2) Learn the ancient art of olive harvesting + pressing this mediterranean wonder. 3) Learn how to blend wines or how to sip like a sommelier. 4) Master some cooking techniques + conquer some chaffing skills followed by a communal table gathering. 5) Experience their organic-garden-to-table session, an interactive cooking class that serves up mouth-watering gourmet food. BONUS #1: For equine lovers (that’s me), private horseback rides through their vineyards including sunset rides with @centralcoasttrailrides! Meet their beautiful horses on their website. BONUS #2: Archery in the vineyard BONUS #3: E-biking through the vineyards AND DRUM ROLL…a luxury eco-friendly crate-constructed bed + gourmet breakfast inn with only 8 units called the @geneseoinn . Your breakfast is served on your patio overlooking the vineyards. Ba-dum-tsss! Photo💕: @jillianmurrayofficial @tiffsud (at Cass Winery) https://www.instagram.com/p/CPJmQo5tAye/?utm_medium=tumblr

[swseats]

ECLECTICLE 10/3

On occasion, I have been known to get out into the world and mingle with folks. On one recent outing with friends, one of them dropped the term PC (Politically Correct) into the conversation. The connotation wasn’t used as a point of fact, like: That persons off hand comments were really not PC. No. The comment felt more dismissive, as if to say “I’m so tired of having to be careful of what falls outta my mouth”? I’ve been hearing that from more and more from my contemporaries and I wonder -- what the heck is going on?

Originally used as a literal term to indicate adherence to a set of political ideologies, the term Politically Correct has changed over time. Today the term is more commonly used to point to a policing of tone or words. This can be a good or bad thing, depending on who is wielding the phrase. This is especially true in regards to race, gender, and sexuality. Still, to my ears, calling out something as PC is a type of shorthand -- as if to say “Why can’t we keep things the way they are? Stop making my brain *work* so hard”. 

It’s been tough for me to be even handed on this topic, but I try. Perhaps saying something is “...so PC”, is a way to express exasperation at the myriad new terms and phrases out we are currently faced with. I’m sure that, to some, the shifting world of inclusive language may feel like Sisyphus and his rock. Gender pronouns, labeling certain foods as "cheap", our concept of "illegal aliens" vs. "undocumented immigrants". All of these things -- from civil war monuments to the delicious taco -- can and should be looked at, and described, with a lens that is different from the one many of us have grown up with.

Today we have a broader understanding of history and context. We can begin to choose more appropriate and inclusive language. It is appropriate to resist words, phrases, or descriptive language that have negative impacts. This, I believe, will foster greater understanding within our communities and with each other. 

I’m not saying it isn’t confusing on occasion. I am convinced, however that difficulty does not mean we shouldn't be willing to make the effort. Being PC -- or trying to be --  is not a bad thing. It is an attempt to build another bridge to friends, co-workers and neighbors who may be different from us. And won’t that make the gumbo of our lives that much richer? 

+++

“I think it’s about admitting that you said it, you know why it’s wrong and then not using it anymore.” -- Sarah Han

+++

If you’re new here, ECLECTICLE Is my “Eclectic Listicle” of the recent things that have been happening in my world. It is a regularly occurring place to toss out items of interest and information. My hope is that you will enjoy it and find something useful. So, let’s get going.

+++

What I’m eating:

Dagat Dinner Eats By E

I had the great good fortune to attend the Dagat Dinner (5-Course Filipino-inspired Seafood Dinner), part of Eric Pascual’s popup dining series. Seated in a shared use commercial kitchen, Chef Eric served up dish after dish of balanced flavorful food. Family and culture play important parts in Eric's cooking. All of that was on display as he described the origins and ingredients of each item. I strongly recommend attending one! Chef Eric’s Dining Experiences

The dish I keep thinking about is the Ginataan na Alimasag at Hipon Seafood dish. This one absolutely blew us away! Dungeness crab and shrimp was stewed with garlic, ginger, lemongrass, birdseye chili, pepper, bagoong (salted shrimp paste), and young jackfruit. All of this was served atop crab fat fried rice! This dish is rich, creamy, and oh so delicious.

 What I’m reading:

I honestly think this is my first time reading Tejal Rao and I cannot for the life of me think of why I have not read her writing before. Perhaps because it was East Coast centered? Anyway, I thoroughly enjoyed this review of three restaurants in Napa valley. California's delicious dining circuit:  delicious and dull.

Just the words funnel cake make my heart skip a beat, literally and figuratively. Toward A Theory Of American Festival Cuisine

Speaking from experience, being a business owner and entrepreneur is not for the faint of heart. But it also has its rewards. This story about the founder of Mamaleelu Cold Brew Coffee is an example of just that. Strong, Black, Bold: One Woman's Heroic Charge Through the Cold Brew Game

What I’m Listening to:

Podcast: The Bay

Episode: Why Berkeley’s Gourmet Ghetto Is a Problem (For Some)

How we think about the terms we use is an ever evolving process. In this episode from The Bay, Devin Katayama talks with NOSH Editor Sarah Han and about the current controversy surrounding Berkeley's "Gourmet Ghetto" and how the name may just have outlived its usefulness.

What I’m watching:

This beautiful piece of graffiti art was produced by Royyaldog Chris Chan-Yang Shim. Incredible!

Location: Wrecking Ball Coffee, Berkeley.