#green chile lime cocktail

[capemayartist-blog]

My downfall. 😉

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[latinflavorsblog]

6 Authentic Latin Sauces that can enhance the taste and flavor of any Latin cuisin

Most world-famous chefs believe that an authentic Latin sauce can fix any dish. That famous traditional dish Turkey doesn’t taste that good without some authentic Maggi sauce. On the other hand, some dips of chimichurri can make those steamed fish taste heavenly. Yes, that’s the magic of a great sauce. A few drops of Latin sauce can instantly enhance the taste and flavor of any Latin cuisine. Whether you want to feed your taste buds with something spicy or serve your guests some homemade tacos, this sauce can complement any readymade or homemade dish. Here, we will talk about some of those authentic Latin sauces that can make any dish more delicious.

Jugo Maggi

Jugo Maggi is a famous Mexican sauce used to marinate meats, fish, and vegetables. It is quite similar to soy sauce; however, its flavor is slightly different from that of those famous soy sauces. Whether you want to season salads or vegetable dishes or marinate pork or beef, this seasoning sauce can serve both purposes seamlessly. A few drops of this authentic sauce can instantly elevate the taste and flavor of any Latin cuisine, making it one of the most popular Latin sauces.

Guasacaca

If you want to add some green and earthy flavors to your Latin meals, consider this yummy and healthy Guasacaca sauce. Made with premium ingredients like Avocado, cilantro, Jalapeno, onion, olive oil, parsley, sea salt, bell pepper, and lime juice, this sauce can enhance your cooking experience. Packed with healthy ingredients, this sauce can add some herbal tanginess to your food. Serve it with grilled meats, vegetables, and salads, or use it as a dip while enjoying some readymade Latin snacks; this green sauce can complement any dish wonderfully. Also, you can use this sauce while garnishing some Mexican salads, making it one of the most versatile Latin sauces.

Chiltepico

Are you looking for a substitute for that famous Salsa Maggi sauce that you can eat with those famous Latin Dishes like Salsa, Tacos, and steaks? If yes, then you can definitely try this mouthwatering sauce named Chiltepico. Made with various peppers, this sauce can spice up any dish instantly. This spicy sauce can make any dish yummier, whether ready-made burgers or homemade nachos.

Valentine hot sauce

Made with authentic chili peppers, this Valentine hot sauce pairs well with various Latin foods. Whether you want to make your Mexican cocktails more delicious or crave those delicious Tacos, having some dips of this red hot sauce can improve your beavering experience. You can also serve this sauce with freshly sliced fruits like cucumber. This sauce can literally complement any dish and make it look more vibrant.

Pebre

If you are looking for a tasty yet healthy Latin sauce that can complement those yummy Latin snacks, you need to try this classic sauce named Pebre. Crafted with healthy ingredients like tomatoes, onions, garlic, Chile, Aji peppers, and olive oil, this seasoning sauce can upgrade the taste and flavor of any Latin dish. Although this sauce is mostly served with bread-like items such as pizza, burgers, and sandwiches, you can also use it to spice up traditional Latin dishes like Tamales and choripan.

Tamarillo

As the name sounds, this authentic Latin sauce Tamarillo is prepared with freshly squeezed tomatoes. Although tomato is the main ingredient, this Tamarillo sauce also has some other spicy ingredients like lime juice, coriander, garlic, chilies, and peppers. Despite being so hot and yummy, this sauce is not harmful to your health. It has been prepared using many natural and healthy ingredients, but it never causes indigestion issues. This sauce is versatile enough to be paired with multiple Latin cuisines. You can even have it as a dip while enjoying those famous Banana chips.

Final Thoughts

It’s no longer a secret that a few drops of Latin sauce can make each dish extra special. According to some famous Latin chefs, these authentic Latin sauces are the backbone of many yummy Latin cuisines. By using these sauces, you can improve your cooking experience and make each dish yummiest. You can also use these versatile sauces as a dip, complementing every Latin beverage seamlessly.

[mapsoffun]

A delightful feature of The Cosmopolitan is that there are a number of “secret” bars and restaurants throughout the resort, and one I was determined to find was Ghost Donkey Mezcal & Tequila Lounge. M was the one who figured it out: you find a green door with a stylized donkey on it in the Block 16 food hall, and the lounge itself is tiny and a little magical, with a mezcal list that is impressive. The cocktails are delicious too; this lavender concoction is Lavender Vida Loca with mezcal, Ketel One grapefruit-rose vodka, St. Germain, lavender, and fresh lime juice.

I also wanted to try a mezcal, and my selection came with a cinnamon-burnt wedge of orange. While not my preferred way to have mezcal--just a little orange and chile powder is great--I appreciated the theatricality of it all. 

[menuandprice]

Gannon’s Restaurant – Wailea, Maui, HI

Happy Hour at Gannon’s Restaurant – Wailea, Maui HI

Updated 2/17/2023 by the Maui Happy Hours team

Happy Hour at The Red Bar at Gannon’s 3pm-5pm Tuesday-Saturday

Happy Hour Makai Food $16 - BEV’S CRAB DIP – House-Made Island and Corn Chip Mix - SHRIMP COCKTAIL (GF) – Sambal Cocktail Sauce - MAUI-STYLE AHI POKE BOWL (GF) – Rice, Avocado, Cucumber, Sweet Onion, Tobiko, Sweet Soy - KUNG PAO CALAMARI – Bell Peppers, Celery, Onions, Ginger-Garlic Hoisin Sauce, Scallions, Cashews Happy Hour Mauka Food $14 - CRISPY BRUSSELS (V) – White Balsamic Vinaigrette, Pepitas, Dried Cranberries, Shaved Pecorino - GATHER BURGER – Wagyu Beef, Shaved Cabbage, Roasted Mushrooms, Roasted Red Onions, Smoked Gouda, Chile de Arbol Aioli & Salsa Verde (Spicy), French Fries - GOLFER’S DOG – Onions, Pickled Vegetables, Sesame Seed Bun, French Fries - BBQ PORK RIBS – Asian Slaw, Pineapple Salsa, Bacon Crumble Happy Hour Salads $8 - CAPRESE (GF) – Pistachio Pesto, Fresh Mozzarella, Tomatoes, Arugula, Balsamic Reduction - GREEN SALAD – Mixed Greens, Cherry Tomatoes, Cucumber, Onion, Feta, Fried Onion Strings, White Vinaigrette Happy Hour Sides $8 - LOADED TATER TOTS – Melted Cheddar-Jack Cheese, Harissa Aioli, Bacon, Scallions - CRISPY MAUI ONION RINGS (V) – Herb Buttermilk Dressing Happy Hour Gannon’s Signature Cocktails $10 - CALIENTE WEY – Taneo Jalapeno Tequila, House-Made Blackberry Limeade - PIÑA ON THE ROCKS – Rum Haven Coconut Rum, Coconut Cream, Pineapple and Lime Juice, and a Dash of Angostura Bitters - HAPA MAI TAI – Kula Light and Dark Rums a Perfect Blend of Orgeat, Lime, Pineapple Juice, and Orange Curacao, Pernod Rinse, Topped with a Delicious Honey Lilikoi Foam Happy Hour Classic Cocktails $8 - MARGARITAS – Espolon Reposado Tequila, Triple Sec, Fresh Lime Juice. Flavors: Classic, Strawberry, Lilikoi, or Mango - DAIQUIRIS – Kula Light Rum, Lime Juice, Simple Syrup. Flavors: Classic, Strawberry, Lilikoi or Mango - BLOODY MARY – New Amsterdam Vodka, House Bloody Mary Mix Happy Hour Wine List $8 - La Marca Prosecco, Veneto, Italy - La Vielle Ferme Rose, Orange, France - Cambria Chardonnay, Santa Maria Valley, California - Whitehaven Sauvignon Blanc, Marlborough, New Zealand - Gascón Malbec, Mendoza, Argentina - Sterling Vineyards ‘Vintners Collection’ Cabernet Sauvignon, California Happy Hour Draft Beers $5 - Coors Light - Maui Brew Co Bikini Blonde - Maui Brew Co Big Swell IPA - Kohola Brewery Lokahi Pilsner - Lahaina Haze Hazy IPA - Big Wave Golden Ale - Mango Cart Wheat Ale —————————— Address: 100 Wailea Golf Club Dr, Wailea, HI 96753 Phone: (808) 875-8080 Website

About Gannon’s Restaurant

Voted one of the Top 100 Best Outdoor Dining Restaurants in America, Gannon’s Restaurant in Wailea is a celebration of the classic dishes for which Chef Beverly Gannon is best known from her award-winning Maui restaurants (Hali’imaile General Store and the former Joe’s Bar & Grill) and contemporary dishes inspired by the fresh local ingredients of Hawaii. The outdoor lanai features panoramic ocean views and spectacular sunsets and The Red Bar is always a lively gathering spot featuring an extended Happy Hour and live music on the weekends. Popular items at Gannon’s Restaurant include their Prawn Stuffed Crab Cakes, Cashew Crusted Mahi Mahi, Short Ribs, Loco Moco, and more.

According to these Gannon’s Maui patrons

“Happy Hour is great!! Food is delicious, had Brussel Sprouts, crab dip and Wagyu burger. Outside atmosphere and view is unbeatable.” Brad H., February 2023 “Gannon’s was recommended to us. And I’d say it was the best dining experience on our trip, hands down. Fantastic food, great drinks, attentive and friendly staff. And of course the beautiful setting. Definitely coming back.” Chris G., February 2023 “We had a large group that took some time to coordinate and Gannons was not only accommodating but flexible with us as the group increased in size. Everyone was kind and helpful from the first phone call to our last sip of wine as we departed, and you toss in great tasting food, generous portion sizes, a beautiful sunset and a place that welcomed kids, and you have achieved five stars! Thanks especially to Sidney and Cara for all of your help!” Bree L., February 2023 “Excellent sunset dinner with beautiful views of the ocean. This restaurant is located within Wailea Golf Club, which is a beautiful property overall. Friendly and attentive service from our server Cody throughout the evening along with the delicious food made for a nice memorable evening. Food quality and taste were good, as expected for a restaurant of this caliber – bbq pork ribs with slaw & pineapple salsa, Korean marinated strip loin with fried rice and cucumber pineapple salad, classic iceberg wedge salad.  Nice Asian flavors fused into the steak and ribs.  We enjoyed the dinner! Their famous coconut roulade dessert was ok- nice crumb on the cake and cream filling was good, but toasted coconut didn’t come through only plain coconut flavor. Great cocktail menu, very creative selections. Cocktails were excellent, strong, especially Mr.Tuttle and Strawberry Fizz.” Chris D., January 2023 “Gannons is an absolutely beautiful restaurant with incredible views! Perfect place to watch the sunset while you sip on Mai Tais and dine on Ahi Poke. Happy Hour options are awesome and a great price!” Amelia S., January 2023 “The concierge at our villas recommended Gannon’s for a family member’s special birthday dinner. We had delicious appetizers, main dishes, and special drinks to celebrate and enjoyed a fabulous sunset, too. Highly recommend Gannon’s.” Julie C., June 2021 Open daily, Gannon’s Restaurant is the perfect spot in Wailea for those looking for something unique and off-the-beaten-tourist-path. Happy hour at Gannon’s in Wailea takes place from 3pm-5pm Tuesday through Saturday in The Red Bar and features discounted beer, wine, cocktails, and appetizers.

Want to make a comment or ask a question? Are you a fan of Gannons’s Restaurant? Tell us in the comments below.

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The post Gannon’s Restaurant – Wailea, Maui, HI appeared first on Maui Happy Hours. Read the full article

[acocktailmoment]

Bling Melon !

Ingredients:

1 1/2 ounces St. George green chile vodka

3/4 ounce Ancho Reyes

1/2 ounce fresh lime juice

1 1/2 ounces fresh watermelon juice

Garnish: watermelon radish slice

Directions:

Shake all ingredients and serve over crushed ice.

Garnish with a watermelon radish slice.

Ryan Sparks, Baltimore / Punchdrink

Photo: Lizzie Munro

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[loracarol]

there's a Mexican food cart near me that had really good burritos, so I'm making a list of what else they have + descriptions in English for my own personal reference next time I go

this isn't really for anyone but me tbh, but you're welcome to look at I guess? I just want to go next time and know what I'm doing lol.

Fruta mix

literally just means fruit, looks like it has some sort of syrup on it? I'll need to ask

Duro prep/duro preparado

A kind of puffed wheat(?) covered in toppings - toppings not listed in menu

Esquite corn

A kind of grilled corn salad in a cup w/ spices like chilis

Tostitos with esquite corn

Chips (?) with the salad on it

Mango Enflor

Mango cut into a flower (?) No picture for me to verify

Yaso Fruta

....I have no clue

Torta de Quesillo

Cheese cake?

Aguachile Tostito

Shrimp "ceviche" with spices and chips ?

“Ceviche of raw shrimp mixed with lime juice, red onion, pepper, cucumber, chile piquín or chopped green chile (serrano or jalapeño)” (source)

Cortel Decamaron

"Mexican Shrimp Cocktail"

Mangonada

Spicy/Salty/Sweet frozen mango smoothie thing?

(Again, these descriptions are for me, and should not be taken as Actual Translations or Menu Descriptions)

[revolutionbbq]

Enjoying the kickoff to the 4th of July weekend with our version of a Norteño cocktail. We infused #tequila for 24 hours with @505southwestern Flame Roasted Green Chile to make this summertime cocktail with attitude. Happy #4thofjuly everyone!! . 🌟Salt rim a rocks glass and fill with ice 🌟Add 2 shots of tequila infused with #505southwestern Green Chile 🌟Squeeze in a wedge of lime Finish off with Sprite or 7Up 🌟Garnish with a sliced jalapeño 🌟Sit outside, sip and enjoy!! . . See the 2nd photo for the photobomb from our pup @ozocute 🐕❤️ . . #powertothepig #cocktails #greenchile #summertime #cocktailsofinstagram

[aenariasbookshelf]

Quarantine Cuisine

As requested by @meilan-firaga and @awriter314, a detailed recap of the contents of my pantry and fridge/freezer, at which point you will realize that I eat macaroni way too much.  I hope that, through this, everyone out there can learn about some easy and useful ideas that they can take into their own homes for when they Just Don’t Feel Like Cooking Anymore. 

Because really, the cooking burnout is becoming A Thing for all of us, the ones who are staying home to do their part that way, and for those of us who are out there on the front lines of everything dealing with all of the insanity.  Hopefully, the recipe ideas we come up with here will help everyone, not just me.  And omg, so many dishes to wash...

Anyway: here are the contents - let’s see what magic we can do.

Ingredients below the cut, because this is gonna get long.

pasta/noodles bucatini udon noodles plain ramen noodles orechiette pastina elbows kraft mac n cheese

grains farro harvest grain mix couscous rolled oats

rice jasmine rice arborio rice

legumes chick peas red beans black beans white beans

bread and other carbs corn tortillas half a loaf of bread

vegetables/fruit tomato paste diced tomatoes passata (pureed tomatoes) black olives green chiles preserved lemons fruit cups giardiniera sweet potatoes - fresh 1 spaghetti squash of dubious origin (aka it’s been in the fridge for a while) lemons - fresh limes - fresh onions - fresh shredded cabbage - fresh apples - fresh oranges - fresh frozen fruit (strawberries and cherries) frozen vegetables (peas, carrots, corn, spinach, mushrooms) garlic ginger

meat/fish bacon precooked meatballs canned tuna canned salmon pepperoni tuna steaks shrimp mahi-mahi strips ground beef london broil chicken thighs

dairy-ish/cheese cheese dip oat milk butter plain greek yogurt cream   shredded cheese (vegan and milk based)

non-meat proteins eggs (my vegetarian sister eats eggs, therefore I classify them as non-meat, don’t at me) faux mandarin chicken bites faux popcorn chicken condiments cocktail sauce sweet chili sauce salsa verde mustard hoisin sauce honey vinegar (malt, red wine, apple cider) maple syrup bbq sauce hot sauce oyster sauce fish sauce chili garlic paste soy sauce

baking stuff almond flour flour (and appropriate leavening agents) sugar cornmeal almond extract vanilla extract orange extract brown sugar

pantry-other (aka I couldn’t think of where else to classify these) coconut milk peanut butter and strawberry jelly (in separate containers, of course) canned soup pickles seaweed miso bullion (chicken, beef, tomato) nutritional yeast pot stickers

*passes out in a pile of groceries*

PS - this does not include the contents of my snack cabinet.  Suffice to say though, that I am well stocked when it comes to both sweet and savory munchies.

[ebola-kun]

Snooze brunch dining establishment to open in midtown Phoenix az's old songs store

A picture of the building and construction internet site of the future Snooze, an A.M. Eatery downtown Phoenix metro site.(Image: Snooze, an A.M. Restaurant)

CONNECTOPINION E-MAIL

inline-share-btn-label inline-share-btn-label-more"> ADDITIONAL A well-known breakfast chain is rejuvenating the outdated Circles Records as well as Tapes in midtown Phoenix for its own latest location.Snooze, an A.M. Restaurant, will move into the area that housed the past music buy decades."Moving in to Circles Records is actually an aspiration happened with for our team," mentioned Beth Cochran, local bad habit president for Snooze." It was love prima facie.

"When the structure opened up in 1947 on McKinley Road and also Central Pathway, it was house to the Stewart

Electric motor Co., which displayed its own Studebakers in the display room. In 1972, Groups relocated right into the building

up until it enclosed 2010. The partially torn-down structure has been actually unused since.PHOTOS: DOWNTOWN PHOENIX AZ BUILDINGS THAT POSSESS BEEN DEMOLISHED A web link has been actually submitted to your Facebook feed.The Fox Theater (left behind)was actually when the grandest flick theatre in Phoenix metro. It was taken down in 1978 to create means for Phoenix az's downtown bus terminal. The State

The Lodging Adams was folded up in the 1970s to give way for other structures. The Republic The Fleming Building was completed in 1883. It was actually dismantled virtually 100 years later on in the 1980s. Thanks To Fennemore Craig PC Stewart Electric motor Co. is actually revealed at Central Method as well as McKinley Street in the 1940s. The internet site later on housed Circles Disks as well as Tapes. Angela Cara Pancrazio, Phoenix Metro Historic Preservation Office In 2015, this structure on Roosevelt Street as well as Third Road was actually demolished. It was when the well-known gay bar 307 Lounge. Dave Seibert/The State

The Sahara Motor Lodge opened up in 1956 at the section of First Street as well as Polk Road. It became the

Ramada Lodge in the 1960's. The Commonwealth

The Lodging S. James was developed in 1928. It was destroyed in 2012. The Commonwealth

The Industrial Congress Structure at Central Opportunity and also Madison Road was actually constructed in 1914. It was dismantled in 2014 to make method for the Luhr's Town hall that features a brand new Marriott tower hotels and resort. The State Intrigued in this subject matter? You might also wish to check out these picture galleries: When the midtown Snooze opens up late this year, it will certainly be the

Denver-based chain's sixth Valley location, participating in others all over Phoenix and also the East Valley.The downtown decoration will appear like the other Snoozes, from the dynamic color design to the iconic circular displays. Building and construction starts this month on the 5,390-square-foot area that includes a mezzanine degree, an attribute one-of-a-kind to this location. The initial establishment front are going to remain intact.The Bravocado Toast at Snooze, an A.M. Eatery. (Image: Snooze, an A.M. Eatery)

The provider are going to hire regarding 75 workers, known as "Snoozers."

Snooze food selection

Snooze projects a character that is anything but sleepy. The location is actually known for occupying dishes along with lively labels (Ooo La Frittata, OMG! French Tribute), mind-blowing cocktails and also a lively restaurant setting ("Satisfied Times" finds "The Jetsons").

The OMG French toast at Snooze, an A.M. Restaurant.

(Photograph: George Lange Digital photography)Crowd-pleasing layers feature:

The breakfast weed pie at Snooze, an A.M. Restaurant.(Photo: Snooze, an A.M. Eatery )Among the

buzzy drinks are: A lineup of grisly Marys at Snooze, an A.M. Restaurant.(Image: Snooze,

an A.M. Restaurant)Main area Snooze's downtown location at 800 N. Central Ave. is actually one stop away from the public transportation and also beside The Stewart Apartments, a deluxe 19-story structure slated to open early this year.

The Stewart's ownership was actually hoping to include a bistro, while Snooze desired to be midtown, as well, Cochran said.A making of the potential midtown Phoenix az Snooze, an A.M. Eatery.(Picture: Snooze, an A.M. Eatery) "I enjoy how midtown Phoenix is actually thriving and also viewed it as a great opportunity for our company to create that a brand new neighborhood and neighborhood to communicate to," she said.As along with all Snooze places, 1 per-cent coming from the midtown restaurant will definitely return to 3 neighborhood nonprofits. In 2014, this plan given much more than $800,000 to nonprofits nationwide, she said.Snooze, an A.M. Restaurant Blueberry upside down pancakes at Snooze, an A.M. Eatery.(Photograph: Snooze, an A.M. Restaurant)Where: Position in overdue 2019 at 800 N. Central Ave., southern of Roosevelt Street, Phoenix.Hours: 6:30 a.m.-2:30 p.m. everyday(all sites) A hyperlink has actually been submitted to your Facebook feed.

EARLY MORNING GLORY CAFE|The farm-to-table brunch menu consists of favorites like the B.E.S.T. Morning Meal Sandwich($13.95), a cooked sandwich with applewood-smoked bacon, eggs, green spinach, tomato, Gruyere cheese and also mayo provided along with Farm house french fries. Filled along with house-smoked steelhead trout, the smoked trout board ($14.95)possesses cooked bagel, cream cheese and also capers, cut red onions as well as Campari tomatoes. On weekends, Julia's hen enchiladas($14.95)has ended up being a custom along with chick, corn tortillas, house-made condiment verde, softened cheese and pair of over-easy eggs. Offered 8-11 a.m. Tuesdays-Fridays as well as 8 a.m.-1 p.m. weekend breaks.|PARTICULARS: The Ranch at South Hill, 6106 S. 32nd St., Phoenix Az. 602-276-6360, thefarmatsouthmountain.com/morning-glory-patio. Early Morning Magnificence Cafe DORIAN|Approaching its initial anniversary, the Old Town Scottsdale bistro serves breakfast 8 a.m.-2 p.m. daily. Yearning something hearty? The chilaquiles($14 )is made along with tortilla potato chips, red or even green sauce, 2 eggs, Machaca, Oaxaca cheese, creme fraiche, avocado cream as well as salsa. Avocado, poached egg as well as saffron hollandaise on toasted Noble breadstuff($10)is actually the answer when you require something gratifying. For sunlight hungers , there are 3 kinds of parfaits($7) along with fruit product, granola and honey Greek natural yogurt.|DETAILS: 7419 E. Indian Plaza, Scottsdale. 480-907-5635, dorianscottsdale.com. Dorian POMELO AT THE PLANTATION|The brunch food selection obtains a breath of clean sky with brand new things like the short rib Benedict made with braised short ribs, poached eggs, drew pig, environment-friendly chile, mozzarella and condiment, served along with morning meal potatoes($16 ). For$twenty per individual, the new infinite Rosé Throughout the day enables for 2 hrs of infinite increased. Served 10 a.m.-3 p.m. weekends|PARTICULARS: 7100 N. 12th Street, 602-633-2600

, pomelophx.com. Pomelo at the Plantation ROTT N'GRAPES|This new restaurant on Roosevelt Row offers breakfast foods like crepes loaded along with mascarpone whip, in season fruit as well as goat's milk caramel ($ 9); and also a three-egg backyard scramble along with corn, cauliflower, Capital sprouts, reddish pepper, onion as well as Fontina($11). An eggs Benedict food along with Nueski applewood-smoked Canadian sausage as well as crispy potatoes($14)costs a review. Provided 9:30 a.m.-2 p.m. weekends.|DETAILS: 1001 N. ThirdAve. # 1, Phoenix az. 602-346-0068. 4750 N Central Ave., Phoenix. 602-888-1667, rottngrapes.com. Rott n' Grapes TACO CHELO|Restaurateur Aaron Chamberlin's brand new taqueria on Roosevelt Row features brand-new breakfast dishes foods like chilaquiles ($7), huevos rancheros($7)and morning meal burritos($7.50). For a mimosa substitute, use the Mezcal Paloma, brought in with Agave de Cortes mezcal, lime, ginger root, Peychaud's bitters and also grapefruit soft drink. Provided 11 a.m.-3 p.m. weekends.|INFORMATION: 501 E. Roosevelt St., Phoenix Az. 602-368-5316, tacochelo.com. Taco Chelo COLOR SCHEME|While enjoying the sights, delight in an assortment of brunch things, such as the Farmer's Omelet ($thirteen) with green spinach, tomatoes, mushrooms and also Crow's Milk goat cheese; or the challah French tribute ($13,50 )along with clean berries, sugar-cinnamon butter as well as dulce syrup. Drink on$5 mimosas and Bloody Marys, inside or even on the patio area in the Sculpture Garden. Provided 11 a.m.-3:30 p.m. weekends .|PARTICULARS: 1625 N. Central Ave., Phoenix Az. 602-257-2191, phxart.org/palette. Phoenix Craft

Museum THE HOT TOAD|A Cave Spring institution for greater than four many years, The Horny Toad includes a new morning meal food selection along with convenience foods like poultry and also Belgian waffle ($ 9.99)and huevos rancheros($9.99 ), helped make with chorizo refried beans and also house-made ranchero sauce. A twist on custom, the taken pork parfait($5.99 )features barbeque took pork split along with mashed potatoes and also top secret dressing. Offered 8 a.m.-noon weekend breaks and also Monday holiday seasons.|INFORMATION: 6738 E. Cavern Spring Road, Cave Creek. 480-488-9542, thehornytoad.com. The Horny Toad WASTED GRAIN|After a current remodel, the downtown Scottsdale bistro added a Garden Breakfast Expertise, offered 10 a.m.-1 p.m. weekends. Rest on the new dog-friendly outdoor patio and munch on hot cakes($11 )packed along with nostalgic grains, coming from Froot Loops to Sugar-cinnamon Salute crunch. Attempt Southern-style biscuits and gravy boat and also mimosa birthday cakes( $12), which are actually champagne-infused pancakes with pulled cream and also orange passion.|PARTICULARS: 7295 E. Stetson Travel, Scottsdale. 480-970-0500, wastedgrain.com. Wasted GrainRNR|This gastropub resumed in overdue August after a seven-week remodelling that featured design and also menu updates. At breakfast, attempt the green chile took pork morning meal taco ($10) along with scrambled eggs, green chiles and also pepper Jack cheese; or the Chambord French salute($thirteen)topped along with fresh raspberries, Chambord-infused cream cheese as well as Chantilly cream. A lighter option is actually the avocado toast($10) is topped with roasted corn, a hard-boiled egg and also feta on Noble bread. Served 9 a.m.-3 p.m. weekends.|INFORMATION: 3737 N. Scottsdale Road, Scottsdale. 480-945-3353, rnrscottsdale.com RnR THIRSTY COUGAR GASTRO CLUB & GRILL|Along with 15 entrees on the breakfast food selection, it's easy to discover something you like, particularly on the spicy edge. The adobo pork Benedict($12.95 )features chile pig atop jalapeño corn bread with a poached egg and also chipotle hollandaise dressing. The Planter's Hash($ 12.95)is actually created along with walnut sausage, tomatoes, spicy Italian sausage, whites potato, peppers and onions covered along with Port cheese and a deep-fried egg. The spicy panned fry chicken as well as waffles ($ 13.95 )gets it kick from a jalapeño buttermilk batter. Served 10 a.m.-2 p.m. weekend breaks.|PARTICULARS: 2212 E. Williams Field Street, Gilbert. 480-899-0119. Scottsdale Fashion Trend Square, Scottsdale and Camelback roads, Scottsdale. 480-284-7292. Other areas at thirstyliongastropub.com. Thirsty Cougar Gastro Bar & Grill CIDER CORPS|Receive "Breakfast and also Cidermosas"as well as try the new Cidermosa ($4), a mix of Danzeisen Dairy products's orange juice along with Cider Corps'conventional bottom cider. Biscuit Addicts, a meals vehicle, provides the breakfast menu. Offerings consist of the Hammer Club sandwich($9) along with Creepy potatoes, scurried eggs, African-american Rainforest ham and also Swiss as well as nacho cheeses packed in a Cheddar cookie; and also the Green Chile Fan($9 ), a dark-green chile biscuit surrounded in dark-green chile pig, cheese and a over-easy egg, offered on a bed of whites potato. Offered 10 a.m.-2 p.m. Sundays.|INFORMATION: 31 S. Robson St., Mesa. cidercorpsaz.com. Cider Corps CASA DEL MAR CAFE|Searching for a smoking cigarettes package? Head listed here for a breakfast smorgasbord($12.88)that gives all-you-can-eat foods like Hawaiian French tribute, cherry-smoked sausage and also scurried egg whites with spinach and tomatoes. Served 9 a.m.-1 p.m. Sundays.|INFORMATION: 18209 W. Calistoga Drive, Goodyear. 623-296-0991, facebook.com/beachhousefoodandspirits. Casa Del Mar Cafe HAYMAKER|Longing breakfast for supper? This bistro with 2 West Lowland sites has actually launched a brand-new food selection stuffed with all-day brunch choices, including country fried meat and eggs($12)with home bratwurst gravy provided on a buttermilk biscuit and also choice of potato. The Haymaker Benedict($15 )helps make an effective situation along with pounded potatoes, panned fry

chicken, sauteed green spinach, hickory-smoked bacon, barbequed tomato, Cheddar, scurried eggs as well as chipotle cream sauce.|INFORMATION: 1800 N. Litchfield Roadway, Goodyear. 623-536-9000. Also, 24762 N. Lake Pleasant Parkway, Peoria. 623-566-1515, haymakeraz.com. Haymaker AMUSE BOUCHE|Enjoy French breakfast foods like quiche du jour

, made with gourmet chef's choice of vegetable as well as Swiss cheese, country whites potato and also an eco-friendly mixed greens ($thirteen ). Make an effort a savory crepe full of green spinach and tomatoes, topped along with Mornay sauce, as well as likewise served along with whites potato and salad ($10); include 2 scurried eggs for $3. Hat your brunch with New Orleans-style beignets($5-$ 7). Offered 8 a.m.-1 p.m. Sundays.|DETAILS: 17058 W. Alarm Street, Surprise. 623-322-8881, amuseboucheaz.com. Amuse Bouche Appealed to in this subject matter? You may also wish to check out these photograph pictures: Want more headlines like this? Visit this site to subscribe to azcentral.com. Most likely to for a personnel list, for even more information

concerning the newsroom and for information about upcoming occasions. COMPLY WITH AZCENTRAL'S ASPECTS TO DO Facebook|Twitter|Instagram CONNECT REMARK E-MAIL MORE Check out or Share this story: https://www.azcentral.com/story/entertainment/dining/2019/01/07/snooze-breakfast-restaurant-opening-downtown-phoenix-old-circles-records-tapes-building/2455623002/

This content was originally published here.

[onenationdrinks]

Casa De Verde🍹⠀⠀⠀⠀⠀⠀⠀⠀⠀

•⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 oz Jalapeño-Infused Tequila⠀⠀⠀⠀⠀⠀⠀⠀⠀

1/2 oz Chile Liqueur

1 1/2 oz Green Pepper Juice⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 oz Lime Juice⠀⠀⠀⠀⠀⠀⠀⠀⠀

1/2 oz Oregano Syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀

#cocktail #cocktails #cocktailoftheday #cocktailart #craftcocktail #cocktailz #cocktailhour #pineapple #cocktailparty #cocktailporn #cocktailtime #tequila #cocktailgram #cocktaildress #craftcocktails #mixology #mixologist #drinks #liqueur #drinks #drinkrecipe #drinksrecipes #bar #bartender #liquor #bartenderlife #bartenders #onenationdrinks #onenationmtl

[sabonhomeblog]

[suegreene]

[Download PDF/Epub] Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion - Maggie Hoffman

Download Or Read PDF Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion - Maggie Hoffman Free Full Pages Online With Audiobook.

  [*] Download PDF Here => Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion

[*] Read PDF Here => Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion

 A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours--or weeks!--ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEEDAs anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests--but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile--herbal, boozy, bitter, fruity

[thehungrykat1]

Chili’s Philippines Celebrates 25 Years With New Menu and Promotions

Chili’s Philippines is celebrating its 25th anniversary in the country with a series of exciting promotions and a new menu that promises an even more flavorful dining experience. Get ready to taste five new items that will surely entice you to keep coming back for more.

Chili’s is of the country’s most well-loved restaurants and I always enjoy eating here with my friends, especially when they have their unlimited Margarita offers. They will be releasing new promos and giveaways every month for the entire 2022 so it will be a whole-year celebration. I visited Chili’s Greenbelt last week with my friends to check out these new items and to see how the restaurant has thrived even during the pandemic.

Chili’s continues to offer its distinct mix of Southwestern-inspired and classic American and international flavors. With more than 1600 locations in over 32 countries and 14 branches in the Philippines, Chili’s continues to be a popular hangout spot for families, friends, and anyone looking for good food and a relaxing venue.

The Greenbelt 5 branch is one of the most popular Chili’s locations in the city, especially with its big al fresco dining area overlooking the busy Greenbelt shopping and dining areas. Those who are still not fully confident dining out can choose a more secure spot with their spacious outdoor seating.

The last time I dined here at Chili’s Greenbelt was three years ago before the pandemic, so I was really happy to see how everything is almost getting back to normal.

To celebrate their 25th anniversary, we ordered a few cocktails to liven up the afternoon. The Strawberry Vodka Margarita (P340) comes with Absolut Blue Vodka, Cointreau Orange Liqueur, house-made fresh lime sour, and strawberry purée. I also tried the Tequila Red Sangria (P320) with its Red wine and 1800 Tequila shaken with organic agave nectar, triple sec, and fresh lime juice then topped with 7UP.

One of their ongoing promotions this year is Tipsy Nights. Guests can enjoy a Buy One, Take One deal on Chili’s Pomegranate Margarita available all day, everyday.

We started our lunch with some Classic Nachos (P450). These crispy nachos are topped with melted cheese blend, jalapeños, beans, queso and a hint of seasoned beef. They are served with house-made pico de gallo and sour cream.

The Triple Dipper (P625) is also a good appetizer for the entire table. You can choose any three items from among Original Chicken Crispers, Signature Wings, Southwestern Eggrolls, Onion Rings, or Calamari.

Now here are the five new items on the menu at Chili’s Philippines. First is the Salsa Bacon Pasta (P450) with its penne pasta tossed in spice tomato and cream sauce. This tasty treat is then topped with bacon, cheese blend, southwest Cajun spice, and house-made pico and cilantro.

The Green Chile Chicken Enchilada (P520) is another interesting new item. It comes with shredded chicken, green chile sauce, cheese, corn salsa, cilantro, house-made pico, black beans and Chili’s rice. This one has a more tex-mex cuisine feel to it and should offer diners some new flavors to explore.

One of my favorites that afternoon was the Ancho Chile Salmon (P740) with its seared chile-rubbed salmon, spicy citrus-chile sauce, cilantro, and white queso. It is served with Chili’s rice and steamed fresh veggies to complete the healthy and refreshing meal.

Burger lovers will surely enjoy Alex’s Santa Fe Burger (P520). This is the creation of their own Chef Alex who crafted this beautiful burger with avocado, Swiss cheese, red onion, roasted jalapeños, tomato, pickles, cilantro & spicy Sante Fe sauce. It comes with french fries on the side.

They saved the best for last because the Beef Tenderloin Steak (P895) is definitely my favorite among the new items. I am a certified steak lover so I obviously enjoyed this 8 oz. US Tenderloin steak served with chimichurri garlic potato and steamed fresh veggies. Chili’s steak and chimichurri sauce is also served on the side.

The new items are great additions to the already jam-packed lineup of flavorful dishes at Chili’s. You can still order your favorites like the Country Fried Steak (P595) with its hand-battered beef steak, mashed potatoes and black pepper gravy served with sweet corn on the cob.

I also love ordering the Beef Salpicao (P825) with its grilled marinated tender steak tips sprinkled with garlic flakes. This is also served with Chili’s rice and steamed fresh veggies.

Then there’s the Cherry Cola Baby Back Ribs (P725-Half Rack). These tender baby back ribs are slow-smoked over pecan wood and basted with a sweet cherry cola glaze. They are served with homestyle fries and grilled corn on the cob.

To cap off our meaty afternoon, we had the High and Mighty Pie (P330) for our dessert. This huge plate has vanilla ice cream piled high over a crushed Oreo cookie crust and drizzled with caramel and hot fudge.

Dexter’s birthday week was made more special when the Chili’s crew offered him his own Molten Chocolate Cake (P395) accompanied with a birthday greeting. This warm chocolate cake comes with chocolate fudge filling and is topped with a big scoop of Vanilla ice cream covered in a crunchy chocolate shell.

Here’s another exciting giveaway from Chili’s! Get a chance to win P2,500 worth of gift certificates by simply posting a photo of you and your go-to Chili's dessert or drink this summer from April 15 - 25, 2022. There will be new giveaways each month so follow their Facebook, Instagram, and Tik Tok accounts (@chilis_philippines) so you can join. Congratulations Chili’s Philippines for 25 delicious years and here’s to another 25 exciting years ahead.

Chili’s Philippines 

2/F Greenbelt 5, Ayala Center, Makati

www.chilisphilippines.com

www.facebook.com/ChilisPhilippines

[businessweekme]

California Highway 1 Road Trip

Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.

But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.

Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.

  Point Reyes

Side Street Kitchen

The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station

The Boat Oyster Bar

Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall

Half Moon Bay Area

  La Costanera

Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara

Dad’s Luncheonette

Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay

Sam’s Chowder House

Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay

Hop Dogma Brewing Co.

The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay

Duarte’s Tavern

Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.

Santa Cruz

The Picnic Basket

Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.

Monterey Peninsula

The Meatery

A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside

The Bench Restaurant

Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach

Aubergine at l’Auberge Carmel

Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel

Big Sur

Big Sur Bakery & Restaurant

Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1

Sierra Mar at Post Ranch Inn

Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1

The Sur House at Ventana Big Sur

In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1

San Luis Obispo

Ruddell’s Smokehouse

There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas

Cracked Crab

In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach

Santa Barbara

Jalama Beach Store & Grill

In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc

La Super-Rica Tacqueria

Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara

Santa Barbara Shellfish Co.

At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara

The Los Angeles Area

Malibu Farm

What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu

Tallula’s

Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica

Father’s Office

Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica

The post California Highway 1 Road Trip appeared first on Bloomberg Businessweek Middle East.

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[abramsbooks]

RECIPE: Pepper Jack Bean Dip (from What’s Gaby Cooking by Gaby Dalkin)

I feel very strongly about a good bean dip because, Hi, I grew up in Arizona. Any Southwestern girl will tell you that the keys to this game-day staple are cheese and spice, so using pepper Jack cheese is one way to nail both, plus green chiles, cumin, and chili powder for extra kick. I’d tell you that leftovers would be awesome slathered on a quesadilla or served over rice with a spoonful of salsa or guacamole—but I’ve never actually had leftovers.

Serves 8 Total Time: 15 minutes (Prep: 5. Cook: 10)

Ingredients

2 teaspoons olive oil

1 yellow onion, finely diced

4 cloves garlic, roughly chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon kosher salt

½ teaspoon red pepper flakes

2 (16-ounce/455-g) cans refried pinto beans

1 (14.5-ounce/415-g) can diced

tomatoes, juices drained

1 (4-ounce/115-g) can diced green chiles

⅓ cup (75 ml) sour cream

2 cups (230 g) shredded pepper Jack cheese

Juice of 1 lime

4 scallions, white and light green parts, thinly sliced

2 tablespoons chopped fresh cilantro

Tortilla chips

Preheat the broiler.

In an oven-safe skillet, heat the oil over medium-high heat. Add the onion and cook for 3 to 4 minutes, until translucent. Add the garlic, cumin, chili powder, salt, and red pepper flakes and cook for 1 minute, or until fragrant. Add the refried beans and stir until warmed through.

Remove from the heat and add the drained diced tomatoes, green chiles, sour cream, 1 cup (115 g) of the cheese, and the lime juice. Stir until fully combined, then press the mixture in an even layer. Top with the remaining 1 cup (115 g) cheese. Place under the broiler and broil for 3 to 4 minutes, until the cheese is golden brown.

Remove from the oven and garnish with the scallions and cilantro. Serve immediately with tortilla chips for dipping.

In What’s Gaby Cooking, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more.

For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.

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