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rampoldi · 2 days ago

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Rampoldi Restaurant Monaco Menu: A Culinary Delight

The Rampoldi Restaurant Monaco Menu is a captivating journey through the best of Mediterranean flavors and modern culinary artistry. Known for its innovative take on traditional dishes, the menu is the highlight of this Michelin-starred destination. From indulgent appetizers to delectable desserts, every item showcases the craftsmanship of the culinary team, led by the visionary Chef Antonio Salvatore.

A Menu Rooted in Tradition and Innovation

Rampoldi prides itself on combining age-old techniques with contemporary flair. The restaurant’s menu reflects the diverse cultural influences of Monaco while staying true to its Mediterranean roots. Seasonal and locally sourced ingredients take center stage, ensuring fresh, vibrant flavors in every bite.

Why Choose the Rampoldi Restaurant Monaco Menu?

Exceptional Ingredients: Only the finest ingredients are used, sourced locally and ethically. Learn about our commitment to quality.

Impeccable Pairings: Each dish is thoughtfully designed to pair perfectly with selections from an extensive wine list.

Innovative Dishes: The creative use of flavors and techniques sets Rampoldi apart from other fine dining establishments. Explore our innovative dining approach.

Appetizers: A Perfect Start

The appetizer section of the Rampoldi Restaurant Monaco Menu offers an enticing introduction to your culinary journey. Crafted with precision, these starters set the tone for an extraordinary meal.

Red Prawn Carpaccio: Thinly sliced prawns paired with citrus zest and a drizzle of olive oil.

Eggplant Parmigiana: A traditional Italian favorite elevated with a modern twist.

Truffle Arancini: Crispy risotto balls infused with aromatic truffles.

Discover more starters on the menu.

Main Courses: Exquisite Flavors

The main courses embody the essence of Mediterranean cuisine with a touch of sophistication. Whether you're a seafood lover, a vegetarian, or a meat enthusiast, the menu caters to every preference.

Seafood Specialties

Pan-Seared Sea Bass: Served on a bed of ratatouille with a lemon butter sauce.

Grilled Octopus: Tender octopus complemented by a chickpea purée and paprika oil.

Meat and Poultry

Lamb Cutlets: Marinated in rosemary and garlic, served with roasted vegetables.

Slow-Cooked Beef Cheeks: Braised in red wine, accompanied by creamy mashed potatoes.

Vegetarian Options

Risotto Primavera: A medley of seasonal vegetables blended with creamy Arborio rice.

Stuffed Bell Peppers: Filled with quinoa, spinach, and feta, baked to perfection.

Explore all main courses.

Desserts: A Sweet Finale

No meal is complete without indulging in the delectable desserts crafted by Rampoldi’s talented pastry chefs. The dessert menu perfectly balances traditional sweets with modern creations.

Chocolate Lava Cake: A rich, molten-centered dessert paired with vanilla bean ice cream.

Pistachio Semifreddo: A semi-frozen delight with hints of Sicilian pistachios.

Lemon Sorbet: Refreshing and tangy, ideal for cleansing the palate.

The Signature Dessert

Rampoldi’s signature Gold-Capped Tiramisu is a luxurious take on a classic favorite. A must-try for first-time visitors!

See more dessert options.

Beverage Pairings

An Impressive Wine List

Rampoldi boasts an extensive wine list curated to complement the menu’s diverse flavors. Selections include:

French Bordeaux: Full-bodied wines that pair beautifully with rich dishes.

Italian Chianti: A versatile wine, ideal for pasta and lighter meats.

Sparkling Prosecco: Perfect for celebratory occasions.

View the full wine list here.

Specialty Cocktails

The restaurant also features a range of handcrafted cocktails, each designed to enhance your dining experience. Signature drinks include:

Rampoldi Royale: A champagne-based cocktail with elderflower.

Mediterranean Mule: A refreshing twist on the classic Moscow Mule.

Chef’s Tasting Menu

For an unparalleled experience, indulge in the Chef’s Tasting Menu, which offers:

A curated selection of signature dishes.

Optional wine pairings for each course.

Seasonal specialties tailored to your preferences.

Book a tasting experience now.

Special Dietary Needs

Rampoldi takes pride in accommodating guests with dietary restrictions. The menu includes gluten-free, vegetarian, and vegan options. Inform the staff about your preferences, and they will ensure a personalized dining experience.

Learn more about our dietary accommodations.

Why Rampoldi Stands Out

Michelin Recognition

The Rampoldi Restaurant Monaco Menu has been lauded by food critics and patrons alike, earning it a coveted Michelin star. This distinction speaks to the restaurant’s commitment to excellence in every dish.

Sustainability Initiatives

Rampoldi is dedicated to sustainability. By sourcing local ingredients and minimizing waste, the restaurant ensures an eco-conscious operation without compromising quality.

Learn more about our sustainability efforts.

Testimonials

Here’s what guests have to say about the Rampoldi dining experience:

“The food was exquisite, and the service impeccable. The tasting menu is a must-try!”

“Every dish on the menu tells a story. Chef Antonio Salvatore is a genius.”

“Rampoldi offers the best fine dining experience in Monaco. Highly recommend the tiramisu!”

Make a Reservation

Experience the magic of the Rampoldi Restaurant Monaco Menu. Whether you’re celebrating a special occasion or simply indulging in an unforgettable meal, Rampoldi promises to delight your senses.

Reserve your table today.

Explore More in Monaco

While in Monaco, be sure to visit nearby attractions:

Monte Carlo Casino: Dive into the glamour of Monaco’s iconic casino. Learn more here.

Monaco Harbor: A picturesque spot for a post-dinner stroll. Discover more about Monaco’s harbor.

Larvotto Beach: Unwind by the Mediterranean sea. Plan your visit to Larvotto.

For more dining and travel ideas, visit Visit Monaco.

Conclusion

The Rampoldi Restaurant Monaco Menu is more than a list of dishes — it’s an invitation to savor the best of Mediterranean fine dining. Each item reflects Chef Antonio Salvatore’s passion for culinary perfection, making every meal at Rampoldi a memorable experience.

Visit Rampoldi Restaurant’s website to explore the menu and reserve your table. Elevate your dining journey with the unparalleled flavors of Rampoldi in the heart of Monaco.

#nyc #nycrestaurant #rampoldi #food #italiancuisine #foodie #finedining #italyn food #new york #bar

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daphanelimoncello · 4 months ago

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Limoncello Spritz Cocktail: A Refreshing Taste of Italy in Every Sip

When you think of Italian summer days, it's hard not to imagine yourself lounging under the Mediterranean sun with a refreshing cocktail in hand. The Limoncello Spritz is the perfect drink to transport you straight to an Italian lemon grove, with its bright, zesty flavor and sparkling bubbles. Whether you're hosting a get-together, relaxing on a weekend, or simply treating yourself, this cocktail combines the tangy sweetness of limoncello, the effervescence of prosecco, and the crispness of club soda. It’s not just a delight for your taste buds but also easy on the eyes with its sunny presentation.

What Is a Limoncello Spritz?

The Limoncello cocktail is a beautiful blend of classic Italian ingredients that result in a light, citrusy, and slightly bubbly drink. It's the Italian cousin of the popular Aperol Spritz, offering a more vibrant and lemony profile.

Ingredients:

Limoncello: This traditional Italian liqueur is made from lemon zest, providing a sweet yet tangy citrus flavor.

Prosecco: The bubbly heart of the drink, prosecco adds a crisp, effervescent quality that pairs perfectly with limoncello.

Club Soda: A splash of club soda lightens the drink, adding just the right amount of fizz.

Mint leaves and lemon slices: These are optional, but they add a pop of color and enhance the presentation.

How to Make the Perfect Limoncello Spritz

Ingredients:

2 oz Limoncello

3 oz Prosecco

1 oz Club Soda

Fresh mint leaves

Lemon slices for garnish

Ice cubes

Instructions:

Fill a large wine glass or a cocktail glass with ice cubes.

Pour in the limoncello, followed by the prosecco.

Add a splash of club soda to bring in some extra fizz.

Gently stir to combine the ingredients.

Garnish with fresh mint leaves and lemon slices for a refreshing touch.

Why You’ll Love the Limoncello Spritz

This cocktail is the perfect balance of sweetness, zesty lemon flavor, and sparkling bubbles. The limoncello offers a bold citrus note, while the prosecco brings in a light, dry fizz that keeps the drink refreshing. The added club soda softens the drink, making it ideal for casual sipping. Plus, the lemon slices and mint not only enhance the visual appeal but also provide a burst of freshness with every sip.

Pairing the Limoncello Spritz

The Limoncello Cocktails is versatile enough to pair with a wide range of dishes. It complements light, summery meals like fresh salads, seafood, or bruschetta. For dessert lovers, it pairs beautifully with lemon-based treats like lemon tarts or sorbet.

A Bourbon Twist: The Limoncello Bourbon Spritz

For those looking to add a little depth to their cocktail, try adding a splash of Bourbon to your Limoncello Spritz. This twist brings a smooth, rich undertone to the drink, balancing the sweetness of the limoncello and the effervescence of the prosecco. The result? A more robust cocktail that still retains that fresh, citrusy vibe. It’s the best of both worlds: the bright zing of Italy and the mellow warmth of Kentucky.

Serve in Style

When serving a Limoncello Spritz cocktail, presentation is key. Use a tall wine glass or cocktail glass filled with plenty of ice to keep the drink chilled. The bright lemon slices and vibrant mint leaves will create a visually stunning drink that will impress your guests.

Conclusion

The Limoncello Spritz is the ultimate summer cocktail that combines the refreshing flavors of limoncello, prosecco, and club soda. Whether you're relaxing by the pool, hosting a dinner party, or just treating yourself, this easy-to-make cocktail will transport you to the sun-drenched lemon groves of Italy with every sip. And if you're feeling adventurous, don’t hesitate to add a splash of Bourbon for a delightful twist!

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umichenginabroad · 5 months ago

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Week 9: Food, Glorious Food

Buongiorno every one!

If you couldn’t guess by the title, this week's blog is going to focus on Italian food and the culture differences surrounding meals. Before arriving, this topic came up several times during my research in various “culture shock” and “what to expect in Italy” articles, yet experiencing it first hand still took me a bit by surprise.

My main shock came from the eating pace. I was used to mealtime essentially being an interruption of the day’s activities. I would always rush to eat so I could get back to whatever was keeping me busy, whether that be homework assignments, club work, or other activities. Here, mealtime is the activity. You are supposed to slow down, relax, and enjoy the company you are with. Turns out, this was much easier said than done. Only in the last few weeks have I been able to eat slowly and sip my drink without it taking conscious effort. I have come to appreciate mealtime as something more than simply fueling my body; it is a time to connect with the people around you and just enjoy life.

(Left picture of a prosciutto pizza, right picture of pomodoro bruschetta)

It is not uncommon for dinner to take 3+ hours, and this is completely normal if not expected. Service from waitstaff is very different here because of this. In the States, waiters constantly check up on you and push the bill in your face as soon as, if not before, you finish eating because the faster people leave, the faster someone else can take that table, resulting in more tips (which their paycheck relies almost exclusively upon). In Italy, waiters are paid a livable hourly wage. Tips are appreciated for good service, but not expected like tipping culture back home. After giving you a menu, waiters will leave you alone unless you call them over; if a waiter keeps coming over it is seen as them trying to rush you out which is a very rude violation of the long mealtime sactinty. While I have now come to appreciate the lack of interruptions, the first few times my friends and I ate out, we were waiting at the table for a long time before we ordered and even longer before we got the bill since we were used to it being automatically brought over instead of having to flag someone down.

(Left picture of a caprese salad, right picture of spaghetti carbonara)

To save on some food expenses, I cooked a lot of my own meals. This is where living above the grocery store came in especially handy! Money wise, a meal out is very comparable to eating out in Ann Arbor - average ~12-15 euro for a meal, but you can find cheaper places if you are looking (you can get a margherita pizza for 7-8 euro, for example). I was surprised to find that groceries were cheaper here, costing me around 20-25 euro per week, even with me cooking the majority of meals. The biggest difference is the quality of food, especially fresh food. It tastes and feels much cleaner and healthier due to the lack of preservatives and other additives we are used to in the States but are banned over here. The drawback is that the food spoils much quicker. The first time I went grocery shopping, I bought too much at once and had to throw some of it away because it went bad. Now, I shop for 2-3 days at a time to ensure I do not have to waste any of the delicious, local sourced tomatoes, fruit, or mozzarella cheese.

(Sweet treats! On the left is gelato from my favorite gelateria, on the right sweet breakfast crepes)

As I’m sure everyone knows, Italy is famous for its pasta, pizza, and gelato. As a big fan of all three, I can confidently say the hype is well-deserved. The pasta is delicious, the pizza is fabulous, and I don’t think I could ever have “too much” gelato. With Sorrento being world-renowned for lemons, lemon sorbet quickly became my favorite gelato flavor (I will be getting it several times still before I leave this weekend). Italian food will forever hold a special place in my heart, and I am sure I will greatly miss it when I leave. I can’t believe I am heading into my final week, but it’s sure to be a fun one full of activities so stay tuned!

Marika Ruppart

Mechanical Engineering

Engineering in Sorrento, Italy

#UmichEnginAbroad #IPESorrento #MarikaRuppart #IPESummer24 #Italy

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marketingaquad · 5 months ago

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Artisan Italian gelato parlour Amorino debuts at Dubai’s Souk Madinat Jumeirah

World renowned Artisan Italian gelato brand, Amorino has debuted in Dubai at Souk Madinat Jumeirah. Famed for its signature rose shaped gelato cones adorned with handmade gelato-filled macarons, Amorino Dubai serves 22 delicious flavours of gelato and sorbet that come directly from Italy with no artificial colouring or flavouring and are made using carefully selected ingredients including organic eggs and farm fresh milk.

Founded in 2002 by two Italian childhood friends, Cristiano Sereni and Paolo Benassi, Amorino’s first store was in the heart of Paris. Combining their two passions: Italy and gelato, the idea was to allow Parisians to discover the true taste of the finest Italian gelato recipes. The gamble was taken, and it proved to be a resounding success. Now with more than 255 shops worldwide across 18 countries, there are 12 cones sold every minute and 3,500,000 gelato-filled macarons made by hand every year at Amorino globally.

Now serving at Amorino Dubai, customers will find gelato artists shaping gelatos into Amorino’s signature rose – with guests invited to order as many flavours as there are petals on the flower. Putting the cherry on the cake, customers can opt to add a gelato-filled macaron to top their creation. With a focus on serving a quality-driven product, Amorino’s philosophy is to only use carefully sourced ingredients, all of which are free of preservatives, artificial flavours and flavour enhancers, to make its artisanal gelato.

On the menu, find wide-ranging gelato and sorbet flavours including stracciatella, pistachio, tiramisu, Madagascar vanilla bourbon, Alfonso mango, orange cinnamon, organic lemon, white chocolate blueberry, sorbet bio chocolate, hazelnut, coconut, and much more, in addition to limited edition seasonal flavours that will appear in-store for exclusive periods throughout the year. Served in various sizes in a cone or a cup, Amorino also offers kids-sized portions, as well as takeaway tubs with 550ml and 1100ml capacities.

Catering to all tastes and varied dietary requirements, Amorino boasts a completely gluten-free collection of gelato and sorbets, along with vegan sorbets and cones.

Serving up no ordinary menu, Amorino Dubai has a range of other sweet treats on offer, as well as a wide range of hot and cold drinks like espresso frappè and affogato, plus the option to create ‘make-your-own’ gourmet milkshakes and sorbet drinks guaranteed to deliver a symphony of flavours.

Sure to tempt even the most discerning of dessert lovers, Amorino Dubai’s menu features sundaes comprising two gelato or sorbet flavours, a topping of choice, chocolate pearls and homemade whipped cream, sumptuous Belgian waffles and French crepes topped with gelato and a selection of toppings like crushed hazelnuts, caramel, pistachios and more.

Amorino Dubai is now open and welcoming guests in Souk Madinat Jumeirah and is available for delivery via Deliveroo.

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parksaversnews · 9 months ago

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The 2024 Pixar Fest Foodie Guide

Pixar Fest, the highly anticipated celebration of friendship and beyond, returns to the Disneyland Resort from April 26 to August 4, 2024. This limited-time event promises to be a culinary extravaganza, with a wide array of Pixar-inspired dishes and beverages that will delight guests of all ages. From classic favorites to innovative creations, the Disneyland Resort transforms into a foodie's paradise during Pixar Fest. Get ready to embark on a flavorful journey through the beloved worlds of Pixar's iconic films, where every bite and sip will transport you to the heart of these cherished stories.

Disneyland Park Alien Pizza Planet (Available April 26 through August 4; mobile order available) - Cosmic Chili Pasta inspired by “Toy Story”: Jalapeño-cheddar pinwheel pasta topped with spiced chili, crushed corn chips, and green onions (New) - Cheeseburger Pizza Slice inspired by “Toy Story”: Burger patties, pickles, American & cheddar cheese blend, ketchup tomato sauce, and mustard on a sesame seed pizza crust drizzled with house sauce - Alien Macarooooon inspired by “Toy Story”: Salted caramel buttercream with chocolate ganache and chocolate brownie bites - Green Drink inspired by “Toy Story”: Alien-inspired punch made with pineapple juice, ginger beer, Lemon-Lime Powerade with lemon sorbet and a splash of vanilla served with lychee popping pearls (Non-alcoholic Beverage) (New)

Cafe Orleans (Available April 26 through August 4) - Earth Pass Cake inspired by “Soul”: Lemon cream cheese mousse with mango-passion fruit compote and Brittany dough base with white chocolate covered popping candies on a blue and green vanilla sauce with a chocolate decoration (New) Carnation Café (Available April 26 through August 4) - Fried Bologna Sandwich inspired by “Up”: Fried bologna, Monterey Jack, mustard, and mayo on white bread served with house-made chips, cinnamon apples, and a pickle spear Gibson Girl Ice Cream Parlor (Available April 26 through August 4; mobile order available) - Eye Scream Cone inspired by “Monsters, Inc.”: Scoop of Pistachio ice cream dipped in green chocolate, garnished with a candy eye and horns (New) Jolly Holiday Bakery Cafe (Available April 26 through August 4; mobile order available) - "Silenzio Bruno!" Sandwich inspired by “Luca”: Chopped ham, salami, pepperoni, provolone, lettuce, tomato, pickled onion, and pepperoncini with Italian dressing served in an Italian roll with house-made chips (New) - Sea Monster Friends Parfait inspired by “Luca”: Layers of graham cracker crumbs, mascarpone cheesecake, berry blue gelatin, and blue Chantilly topped with a Luca chocolate decoration (New)

Plaza Inn (Available April 26 through August 4) - Pixar Fest Cake: Layers of yellow, blue, and red vanilla sponge cake with cream cheese frosting and chocolate ball decoration

Rancho del Zocalo Restaurante (Available April 26 through August 18) - The Rivera Family Huarache inspired by “Coco”: Fried huarache with pollo asado, beans, cabbage, pepper, cotija cheese, sour cream, and lime (New) - The Marigold Bridge inspired by “Coco”: Tri-colored white sponge, cinnamon croquantine, cinnamon mousse, and cream cheese frosting decorated with a chocolate bridge and orange chocolate shavings (New) Red Rose Taverne (Available April 26 through August 4; mobile order available) - Fergus Fizz inspired by “Brave”: Cranberry-raspberry mix and Sprite with a butterscotch topper and granola crumble (Non-alcoholic Beverage) (New) Refreshment Corner (Available April 26 through August 4; mobile order available) - BBQ Potato Dog inspired by “Toy Story”: Smoked sausage, BBQ pulled pork, coleslaw, fried onions, and green onions served in a baked potato (New)

Stage Door Café (Available April 26 through August 18; mobile order available) - "There's a Snake on my Funnel Cake!" Inspired by “Toy Story”: Funnel cake topped with chocolate-peanut butter pudding, cookie crumbles, peanut butter dust, and a candy snake (New) The Tropical Hideaway (Available April 26 through August 18) - Pineapple Coconut Float inspired by “Lava”: Blue DOLE Pineapple-Coconut Juice topped with DOLE Whip soft serve, strawberry lava, and a gummy (Non-alcoholic Beverage) (New)

Troubadour Tavern (Available April 26 through August 4; mobile order available) - Roundup BBQ Potato inspired by “Toy Story”: Brisket burnt ends tossed in Coca-Cola BBQ sauce, creamy slaw, pickle spear, and onion-flavored snacks (New) - Una Papa Loca! Inspired by “Coco”: Chicken al pastor, cheese, avocado salsa, and sour cream topped with onion and cilantro with spiced corn chip crumble (New) - Firetown Mac & Cheese Bites inspired by “Elemental”: Fried gouda mac and cheese bites tossed in four-chile rub (New) - Joyful Tenders and Mac inspired by “Inside Out” (Kids Meal Offering) (New)

- Mixed Emotions Popcorn inspired by “Inside Out”: Ube-flavored popcorn made with M&M'S Milk Chocolate candies, freeze dried SKITTLES bite size candies, and pretzel sticks (New) - Adventure is Out There! Cold Brew inspired by “Up”: Dark chocolate cold brew with butterscotch topper, wafer cookie, and confetti quins (Non-alcoholic Beverage) (New) - Lotso Berry Lemonade inspired by “Toy Story”: Strawberry-flavored lemonade with sweet cream topper and an Outshine Strawberry Fruit Bar (Non-alcoholic Beverage) (New)

Churros near Buzz Lightyear Astro Blasters (Available April 26 through August 4) - Blackberry Churro inspired by “Toy Story”: Classic Churro rolled in blackberry sugar, served with a strawberry-banana dipping sauce (New) Disney California Adventure Park Boardwalk Pizza & Pasta (Available April 26 through October 31) - Birria Pizza inspired by “Coco”: Birria with mozzarella cheese, onions & cilantro, tomatillo salsa, radishes, limes, and consomé (Available by slice or a whole pie) (New)

Cozy Cone Motel 1 – Churros (Available April 26 through August 4; mobile order available) - Junkyard Jamboree Churro inspired by “Cars”: Chocolate-espresso sugar-dusted churro with chocolate engine oil sauce topped with assorted candy parts (New) Cozy Cone Motel 3 – Chili Cone Queso (Available April 26 through August 4; mobile order available) - Luigi & Guido Cone inspired by “Cars”: Cheese tortellini, pomodoro sauce, and mozzarella topped with basil panko and served in a bread cone (New)

Clarabelle's Hand-Scooped Ice Cream (Available April 26 through August 4; mobile order available) - Adventure is Out There! Sundae inspired by “Up”: Vanilla ice cream, hot fudge, whipped cream, and a candied balloon in a waffle cup (New)

Flo's V8 Cafe (Available April 26 through August 4; mobile order available) - Dinoco Blue Cheeseburger inspired by “Cars”: Angus beef & mushroom patty with blueberry compote, blue cheese crumbles, red onion, bacon, tomato, arugula, and lemon aïoli (New) - Racing Radial Cake inspired by “Cars”: Chocolate cake filled with red cheesecake covered in dark chocolate glaze with a silver stripe (New) Hollywood Lounge (Available April 26 through August 4; mobile order available) - Ramone Nachos inspired by “Cars”: Tortilla chips topped with grilled chicken, queso blanco, refried beans, pico de gallo, salsa verde, cotija, serrano peppers, and radishes (New) - Motorama Girl inspired by “Cars”: Vodka, rum, blue curaçao, and pineapple cocktail Jack-Jack Cookie Num Nums (Available April 26 through August 18) - Jack-Jack Shortbread Cookie inspired by “The Incredibles”: Shortbread cookie dipped in chocolate with a Jack-Jack chocolate piece

Lamplight Lounge (Available April 26 through August 18) - Agua Chile Negro Tostadas inspired by “Elemental”: Citrus and beet-marinated ahi tuna, avocado mousse, mango pico de gallo, Fresno chiles, micro cilantro, and charred pepper chile sauce served tableside (New) - Kol-Nut Puffs filled with blue cloud mousse inspired by “Elemental” (New)

Magic Key Terrace (Available April 26 through August 4 to Magic Key holders only) - Luca Seafood Pasta inspired by “Luca”: Grilled prawns, clams, Spanish chorizo, spicy white wine tomato sauce, pappardelle pasta, mustard frills, and charred lemon half (New)

Recuerdame at Paradise Garden Grill (Available starting April 26; mobile order available) - Carnitas Wet Burrito inspired by “Coco”: House-made pork carnitas, Spanish rice, refried beans, cilantro, onions, salsa verde, and salsa roja served with house-made tortilla chips (New) - Al Pastor Tacos inspired by “Coco”: Pineapple-achiote-marinated pork with avocado spread and tomatillo salsa, served with Spanish rice and refried beans topped with queso fresco (New) - Huarache with soy chorizo beans and seasoned steak tips topped with lettuce, cheese, avocado crema, and tomatillo salsa and served with Spanish rice and refried beans topped with nopales pico de gallo; inspired by “Coco” (New) (Plant-based) - Street-style Watermelon with lime juice, chile-lime seasoning and chamoy; inspired by “Coco” (Plant-based) - Chile Verde Chicken Flautas topped with avocado spread, shredded lettuce, crema, queso fresco, tomatillo salsa, and pickled onions served with Spanish rice and refried beans topped with nopales pico de gallo; inspired by “Coco” - Street-style Taco inspired by “Coco”: Pineapple-Achiote-marinated pork in a corn tortilla served with Spanish rice and refried beans topped with queso fresco (Kids Meal Offering) - Cheese Quesadilla inspired by “Coco”: Whole wheat tortilla filled with jack and cheddar (Disney Check Meal) - Red Velvet Tres Leches Parfait topped with churro crunch and pink cinnamon mousse, finished with green pearls, orange mousse, and chocolate skull decoration; inspired by “Coco” (New) - Watermelon Candy Cocktail inspired by “Coco”: Tequila, Watermelon Schnapps, and pineapple juice with a chamoy and chile-lime seasoned rim - Dos Equis Lager - Dos Equis Amber

Schmoozies! (Available April 26 through August 4; mobile order available) - Shake 2319 inspired by “Monsters, Inc.”: Vanilla, orange, guava and pineapple shake with shaved coconut, whipped topping, and an orange cone (Non-alcoholic Beverage) (New) Smokejumpers Grill (Available April 26 through August 4; mobile order available) - Blue Raspberry Lemonade inspired by “Brave”: Blue raspberry lemonade in an orange sugar-rimmed cup with a glow cube (Non-alcoholic Beverage) (New) - Blue Raspberry Lemonade Cocktail inspired by “Brave”: Blue raspberry lemonade with tequila and a glow cube (New) Sonoma Terrace (Available April 26 through August 4; mobile order available) - Pesto Chicken Handheld Pie inspired by “Toy Story”: Puff pastry filled with grilled chicken, pesto ricotta & mozzarella blend, and caramelized onions served with a spicy marinara dipping sauce (New)

Studio Catering Co. (Available April 26 through August 4; mobile order available) - Ramone Nachos inspired by “Cars”: Tortilla chips topped with grilled chicken, queso blanco, refried beans, pico de gallo, salsa verde, cotija, serrano peppers, and radishes (New)

Churros at Hollywood Land (Available April 26 through August 4) - Multicolored Churro inspired by “Monsters Inc.”: Classic churro dusted with multicolored sugar and topped with white cherry drizzle (New) Churros near Goofy’s Sky School (Available April 26 through August 4) - Potato Head Chip Churro topped with crushed potato chips and a chocolate drizzle; inspired by “Toy Story” (New) Outdoor Vending Carts (Available April 26 through August 4) - Loaded Carnitas Pretzel Bites inspired by “Coco” - Pixar Fest Cotton Candy: Yellow marshmallow cotton candy - Unsung Brewing Co. MetaPlex IPA - Modelo Especial

Pixar Fest Marketplaces, Arriving May 10 4*Town Fav*4*ites inspired by “Turning Red” (Available May 10 through August 4) - Red Panda Bao: Jumbo pork and vegetable stuffed bao with chile-garlic sauce (New) - Panda Apocalypse: Layers of chocolate chunk brownie and New York-style Cheesecake topped with orange and red cream cheese frosting (New) - Nobody Like U Cooler: Joffrey's Coffee & Tea Co. Raspberry Rose Tea, white cranberry, lime & orange juices, and cherry syrup garnished with an orange wedge gummy candy (Non-alcoholic Beverage) (New)

The Spark inspired by “Soul” (Available May 10 through August 4) - Supper Club Chicken & Potato Waffles with peach cobbler sauce and cinnamon-herb crumble (New) - Half Note Jazz Cake: Traditional red velvet cake (New) - The Great Beyond: Gin, maraschino liqueur, violet & blue curaçao syrups, lemon juice, and pear nectar topped with butterfly pea flower tea and garnished with a white orchid (New) - SPARK-ler: Cotton candy & blue curaçao syrups, mango purée, and pineapple & lime juices garnished with a glow cube (New) - Bottle Logic Brewing Aurora Borealis Honeydew-Lime Hard Seltzer - Delahunt Brewing Co. Salvatore Italian Pilsner - Malibu Brewing Company Canyon Rosé Lager - Garage Brewing Co Prickly Pear Hefeweizen - Eagle Rock Brewery Populist American IPA - Dust Bowl Brewing Company Porch Punch Imperial Fruit IPA - Ballast Point Brewing Company Grunion Pale Ale - Animated Hops Flight: - Delahunt Brewing Co. Salvatore Italian Pilsner - Eagle Rock Brewery Populist American IPA - Dust Bowl Brewing Company Porch Punch Imperial Fruit IPA - Ballast Point Brewing Company Grunion Pale Ale - Inspirational Flavors Flight!: - Malibu Brewing Company Canyon Rosé Lager - Bottle Logic Brewing Aurora Borealis Honeydew-Lime Hard Seltzer - Garage Brewing Co Prickly Pear Hefeweizen - Ballast Point Brewing Company Grunion Pale Ale

Gusteau's To-Go inspired by “Ratatouille” (Available May 10 through August 4) - Ratatouille Pizzetta topped with mozzarella, eggplant, squash, zucchini, a drizzle of tomato sauce, and a wedge of French camembert (New) - Gusteau Macaron: Crème brûlée mousse with caramel center (New) - Le Critique Cognac Sidecar: Cognac, apricot liqueur, house-made fig syrup, strawberry purée, and lemon juice topped with sparkling wine and garnished with a strawberry (New) - Little French Daiquiri: Rum, French wine aperitif, pear nectar, cherry plum syrup, and lime juice garnished with a brûléed pear chip (New)

Portorosso Pasta inspired by “Luca” (Available May 10 through August 4) - Portorosso Pesto Pasta: Ribbon pasta tossed in basil pesto with potatoes and green beans (New) - Sea Monster Lemonade: Lemonade, white grape juice, and peach syrup garnished with blue citrus mango jellies (Non-alcoholic Read the full article

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kepamount · 3 years ago

Note

simi tell us about your night! I want to live vicariously through you 😭

omg okay so first we went to an italian restaurant and i had cocktails and ravioli cacio e pepe, it was literally so nice. then we went to a bar called albert schloss and it was shit lol so we only stayed there for one drink and dessert - i had lemon sorbet which was so good omg it tasted exactly like the lemon gelato i had in rome. then we went to spoons and did six different shots which nearly killed me off lmao. i went for a wee in spoons and that’s when my outfit broke! the jumpsuit has a zip from my armpit down to my hip and the whole thing broke like it was just open 😭 but we managed to fix it with bobbles, my jacket, my belt and my bag thank god 💀 then we went to revolucion de cuba and that was really good, the music was good and the atmosphere was nice.

and then we went to pryzm and i literally met the love of my life there. so basically this guy approached me and he was not my type at all - with my heels i’m 5’6” and he was about 5’2” 😭 so i showed him my ring that i’d moved onto my ring finger and pretended i’m engaged so he apologised and left me alone 💀 then i went to sit down bc my feet were hurting and another guy (the most beautiful brown boy ever he was like 6’2” with curly brown hair and he was wearing a sexy outfit with a gold chain 😩) came over and asked me if i’m engaged. i was like 😳 ‘no i just pretend i am to get boys to leave me alone’ and he said ‘am i not one of those boys then?’ i was drunk so i was much bolder than usual so i was like 👀 ‘no, i wouldn’t want you to leave me alone’ and then he said ‘but you wanted my bredrin to leave you’ i was like ‘who’s your bredrin??’ and he pointed at the other guy, i was like 🥴 ‘he’s not my type’ and he went ‘and i am?’ WITH THIS SMIRK ON HIS FACE I WAS LIKE ‘yes 👀’ and he asked me to give his friend a chance and dance with him, i was like ‘no but i’ll dance with you’ and he said he would but he couldn’t break bro code, i was so upset 😭 BUT THEN HE CAME AND DANCED WITH ME LATER ANYWAY! and we were rapping nicki minaj together, it was literally a match made in heaven 😩 but i didnt get his number so i’m never gonna see him again 😔 but anyway i got home at 4ish, did my skincare and knocked tf out at around 5 💀

#i hope you enjoyed this long and boring story 😭

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magma-cjay · 4 years ago

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I made some La Squadra headcanons... hope you enjoy :^)

Risotto Nero

Age: 28

Ethnicity: Sicilian/Egyptian (born in Sicily)

Sexuality: Gay (more closeted/probably doesn't realise)

General headcanons:

- He has Autism, fidgets with smaller objects he keeps in his pockets like pens or keys to help calm him down. When fidgeting with a pen on his desk he can take it apart and put it back together again.

- Social interaction? How do you do that? (Is mostly more talkative around the people he's close to, aka his team. Though usually performs better when it's only atleast 3 or less of them in the same room with him).

- Him and Formaggio are the closest in the group. BFF's! They'd go out and try and find some cats in the alley ways. Ghiaccio is his second closest next to Melone

- He likes animals, alot. Will protect or rescue one if he sees them around or on a mission

- The father figure for La Squadra, and if he sees one of his members in distress he'll do anything he can to help calm them down/soothe them.

- Doesn't get drunk. Period. I think we know why.

- Enjoys the sun, is able to stand in it longer than Illuso or Ghiaccio due to him more able to tan than get sunburnt.

- When he isn't showing off his torso, he prefers warm snuggly jumpers or hoodies. Makes him feel safe and has the same affect as receiving a hug for him.

- Has a few plushies, small bean filled cats and probably a moderately huggable sized bear. Holds it at night while he sleeps

- He'd eat spicy stuff without a blink of an eye. His mama used to make him alot of Mediterranean/Eastern foods like Indian and Egyptian. So he has a hefty tolerance to spice

- Will bite into a lemon. With 0 hesitation. And just eat it as if it were a regular not acidy fruit.

- Doesn't cry much, but when he does he's an ugly crier. Snot and tears running down that man's face, probably clenches his fist or punches something to. Depends on the situation of course.

- Enjoys the bitter taste of Dark chocolate, will eat a whole block of the kitchen made stuff with ease.

- Can lift everyone but Pesci and Illuso as if they were as light as a feather. Pesci and Illuso are a tad more heavier.

- His linguistic skills outside of Sicilian and mainland Italian suck. He's got horrendous English compared to the rest of the group. Relies on Ghiaccio to translate whatever they are saying.

Ghiaccio

Age: 20

Ethnicity: Venezian

Sexuality: Gay/Ace

General headcanons:

- Has ADHD. No doubt.

- Sees Risotto as a father figure, looks up to him for guidance and listens to him the most.

- Got his curly blue hair from his stand awakening! It was a slow process. Risotto checks on it every so often because the more blue and curly it gets, the more powerful his stand becomes.

- Other than Risotto, the closest member in his squad is Melone! They get along the best in the group. They have similar intellect and both like to learn about eachothers passions! (Without it getting sexual of course)

- His insults? No rapper could ever compare to the zany things this gremlin comes up with! He'll slaughter you with his words and his stand!

- Can speak multiple languages! The best at English other than Melone, Formaggio and Pesci in the group! Hates it when people pronounce things wrong (wow, that was obvious) and also hates slang. It gets on his gears when Formaggio uses it.

- Loves cats! They calm him down! He doesn't want to hurt the little critters! Unfortunetly too shy to go out and actively find them, but will promptly beat the ever loving fuck out of you if you hurt a cat in his vision.

- Doesn't let anyone but Melone, Pesci and Risotto touch his curls. You will be frozen if you aren't them.

- Enjoys crunching on Ice cubes, the sound is satisfying and he finds the taste nice.

- Hates asparagus and avoids it like the plague, same with Coriander. It tastes like soap! Ew!

- Has warm showers to balance out his stand that makes him colder than the average person. Won't turn it up too high otherwise he burns.

- Burns easy in the sun, wears alot of sunscreen.

- The lightest member of La Squadra after Melone! Will scream if you pick him up.

- He has muscular thighs and has a light 4 pack! Skating does alot for you!

Melone

Age: 26

Ethnicity: Naples

Sexuality: Pansexual

General headcanons:

- Has sleep paralysis.

- Got a degree in human genetics & Biology!

- Is a maternal figure to his Juniors and would definetly be capable of caring for a baby.

- Will drape himself over Risotto, the man doesn't care how. As long as he isn't doing any weird shit. And Melone will gladly go with those terms.

- Calls Risotto "Rizzy babe/baby" and it drives Ghiaccio and Prosciutto into the wall. Be professional damnit Mel!

- Him and Prosciutto are fairly close, they get along well with only a few minor differences in views. He and Illuso have a stronger bond however.

- Isn't as sexually driven as he seems. Tells Ghiaccio alot of 'apparently' devious things he's done but in all honesty? He isn't that bad. The only thing that's relatively "disgusting" is him being into legs and feet. Other than that? He just knows too much and puts on a persona to see how creeped out other people get.

- Knows everyone's star signs, blood types, DNA and allergies! Puts all the information down on BabyFace.

- BabyFace is basically his own personal laptop, he can play games and hack into servers when he pleases!

- Created most of La Squadra's furniture... with BabyFace. Risotto, Ghiaccio and Illuso are the only three that know that he created it with BabyFace. Ris and Mel are the only ones who knows what people are what furniture. Melone occasionally says hi to them when the others aren't around.

- Melone also has a weird amount of knowledge on dogs. He'll tell you almost everything about a breeds behaviours and traits, to even what is best to give them from toys to food!

- Likes eating Formaggios bags of chips when he isn't looking. He just finds those fatty crispy potatoes in a bag so utterly irresistible!

Prosciutto

Age: 35

Ethnicity: Milan

Sexuality: Bisexual

General headcanons;

- Trans! F-M

- Him and his mother look very similar to eachother. Even more when he was pre transition!

- Smokes cigars.

- Takes like 20 minutes doing up his hair.

- Buys fine wine, won't take the cheap shit.

- He spends daddy's money. But the team doesn't have to know that.

- Enjoys sitting in the sun with a nice glass of wine with olives, hates it when he's disturbed.

- Has some toxic masculinity, doesn't want to look 'weak' infront of the team, or at all.

- Nutures Pesci, the two are very very close. Not brothers, but close. You will not enjoy the wrath of Prosciutto if Pesci is hurt.

- Does the face rubbing with everyone. Wants to make sure everyone can succeed at their task!

- Him and Illuso are, close? They tease eachother in a friendly way, love finding ways to make the other flustered or embarresed. It's a very fun game to them.

- Is probably the 2nd best at using a gun. No one can top the sniper that is Gelato however. But he is learning from him.

- Do not. Mess with his suits. The minute he finds out someone has wrinkled or spilled his suits you will be turned into an old hag. Most of the team knows this. But there's still the oddballs who don't learn...

- Reacts like a normal person to unusual bizarre situations. Who put this inflatable pool into the base? GET IT OUT! STOP SWIMMING IN IT!

- Doesn't like cats, they get hair all over his clothes and vomits up cat treats on his bed. But Illuso and Melone can tell that he himself acts somewhat similar to a cat. Just exclude the puking.

Pesci

Age: 20

Ethnicity: Sardegna

Sexuality: Straight

General Headcanons;

- Him, Gelato and Sorbet? Good friends. BFF's even.

- Is shy, doesn't do well in social situations. But you can tell alot more easier than you could with Risotto

- Enjoys fishing in the coastal waters. Will occasionally go out with Formaggio and Illuso to fish with them.

- The others have tried to show him new drinks, but he'll always stick to milk. It's what his momma gave him when he was younger, a habit he has yet to break.

- His momma was very over protective, unfortunetly causing him to be very anxious and paranoid about many things. It's a surprise he even managed to join the Mafia.

- Likes dogs! Him and Mel can talk about dogs for hours! Even visit some at shelters. Only wishing they could adopt only to remember they're professions..

- Does pedicures with Sorbet and Gelato every weekend. He makes sure to keep his nails in good condition for them! And they do the same! Sometimes they do makeovers with eachother, he likes looking fabulous on the next mission!

- Likes kids but is terrified to go up to them. But whenever it's him and Risotto, he has a little more confidence. The two wouldn't mind ever giving the homeless children some food or a piggy back ride.

- Is allergic to walnuts. He found that out from a pie Melone made him. Thankfully he came out okay thanks to BabyFace.

- He does indeed hide behind the couch whenever they watch a horror movie. Thankfully Risotto is there with him whenever they do watch them, the man apparently doesn't really enjoy them either. He isn't scared, but he just prefers other genres.

- Is only good at some English due to all the tourists! He felt like he had to learn some so he'd be able to talk to them or help them out with directions.

Illuso

Age: 26

Ethnicity: Spainish

Sexuality: Bisexual

General Headcanons;

- Pillow princess!

- Don't disturb him when he's in the tub, just don't.

- He can sing! He's very loud! But usually sings when no one Is home. Prosciutto and Melone are the only two that have heard his singing voice.

- Teases members of the team constantly, he's just alot meaner with Formaggio.

- Made his outfit! Formaggio and Sorbet absolutely hate it! But he doesn't care about the haters

- He has full control of his pigtails, no one knows how he is able to make them magically float. But that makes it even more fun! They usually start to squirm when he's excited, flustered or scared.

- Is always in his mirrors. Likes the quiet inside, but sometimes he'll get lonely and pop out or ask some of the others to join him inside.

- He's relatively good at cooking, mainly Spanish cuisine. But is learning with Melone how to make baked goods!

- Him and Mel watch TV together, they love making fun of the characters and getting deeply invested into the plot. They binge alot.

- Isn't a snacker, he will only eat snacks if he's watching TV or if he's in the tub. Those are usually grapes.

- He doesn't hate Formaggio. They are quite close! Just thinks some of the things he does and says are absolutely stupid.

- Knows almost everything history wise with his teammates. But still can't find much on Risotto.. one day he will... one day... only knows some of his info from Melones BabyFace. But that's not enough!

- Invades his teammates privacy, he'll pop through the mirrors in they're rooms. No he doesn't care (atleast most of the time)

Formaggio

Age: 27

Ethnicity: Boston

Sexuality: Bicurious

General Headcanons;

- He has a pet name for everyone, most of them don't mind. Gelato and Ghiaccio absolutely hate theirs however.

- Of course as we know in canon, he's the brother of the group. Tries to cheer them up after a particularly glum mission, or if they are just having a bad day.

- Loves cats. Ain't good at taking care of them. Risotto gets annoyed whenever he leaves cats in containers.

- He snacks, alot. Like alot alot. Thankfully he exercises with Sorbet so he maintains his frame.

- Loves pissing off Illuso with the way he eats Spanish food. A disgrace for eating Doritos with Guacamole! But man it's fun to see his face go red! And it tastes good.

- Has the strangest ideas for how to defeat targets. Goes into Risotto's office constantly and babbles on about ideas. Most of the time they are surprisingly accepted. And they work!

- Happily drinks cheap booze, it disgusts Prosciutto. But he doesn't care. Unfortunetly gets drunk after 5 bottles. Doesn't drink infront of Risotto though (atleast not on purpose).

- He loves the beach! Hot babes (and bros?) walking around, it's a paradise for this cheese man! Has to be taken away from the beach by force when they have to go home though.

- Usually wears very loose clothing. He gets too hot easy! Gotta wear something he can breathe in.

- Likes orange chocolate, some of the others judge him for it. But him and Sorbet can snack on that stuff for hours.

- Likes listening to the game on the radio in Ghiaccios car since Illuso and Melone take up the tv too often.

- Is from Boston, so of course he knows English. Sometimes swears in it, but he mainly speaks in Italian now. Knows some Sicilian thanks to Risotto!

#jjba #jjba part 5 #la squadra #headcanons #long #i think about them alot

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fandommemporiumm · 5 years ago

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Risotto Nero Headcanons

I forget if the manga clarified if risotto was born with different color hair and eyes. But for this headcanon let’s say risotto was born with white hair and red eyes. This headcanon comes from staruplatinum here on tumblr. Most Italians are catholic and when risotto was born his parents didn’t was him because they thought he was “demonic”

His mother’s sister took him in and raised him alongside his cousin

Probably was bullied growing up for his looks

Is self conscious about his height and body because of said bullying

Taller than any kid growing up

Risotto doesn’t drink, his cousin was run over by a drunk driver and that left an impact on him

Every la squadra member has a real name, they have code names which is the ones we know

Risotto choose risotto because that was his favorite food his aunt made for him growing up

His last name Nero is his aunts last name

Values familia

I’ve seen people headcanon he has two full sleeve tattoos and I agree

His right arm is dedicated to his cousin and aunt

The left arm is dedicated death and his job

He got these tattoos after he entered the mafia

Indecisive about piercings so he uses Metallica to change them up every now and then

The only piercing he has for real is an industrial piercing on his right ear

I actually see risotto being religious despite the reason his parents abandoned him

His aunt would take him to church with her

If he wasn’t Religious I don’t think sorbet or gelato caskets would’ve been in a church like seen in the anime (idk if it’s the same for the manga)

His hat is a comfort item to him

He wore hats and hoodies as a kid to hide his hair and face so people wouldn’t stare

Growing up he was actually a very gentle and shy child but when his cousin died something in him snapped

His aunt is still alive

She lives in his hometown still and gets in contact with her once a year to make sure she’s ok

Desperately wants an isolated house with a garden

With all sorts of flowers and even fruits and veggies

For now he owns a couple of cacti

His aunt taught him to garden

Terrible driver, mainly because he’s anxious and doesn’t want to hurt anyone

Hates clothes shopping (mainly because he’s so big)

The balls on his hat have definitely hit him in the nose HARD plenty of times

A guy like him has to be into something weird so... he eats lemons

He’s been doing it since he was a kid

This man is a walking furnace

When he isn’t working he’s the king of sweats and hoodies

Winter is his favorite season

LOOOOONG showers i’m talking he just stands there doing nothing at times

#jojo #jojo bizarre adventure #jojo part 5 #la squadra #risotto nero

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pa-pa-palpatine · 4 years ago

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I ate at an Italian restaurant tonight, that doesn’t happen very often. Reblog if you like to eat Italian foods, any one of them.

(PS, I had a small margarita pizza with a bowl of chips on the side, one lemon squash fizz drink and, a lemon sorbet, which, of course, they called ‘a gelato’).

*Scoffs*

#Italian foods #food #when-you-behave #'gelato'#reblog

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seafoamchild · 3 years ago

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favorite foods & flavors

lox and bagel sandwiches

spicy italian subs

mochi (green tea, mango)

mint tea

chips and guacamole

elotes

fruit (figs, peaches, berries, mangoes, passion fruit, lychee)

lavender drinks (kombucha, cocktails)

lavender lemon baked goods

coffee/mocha gelato

pancakes with lemon juice and sugar

miso ramen

beef pho

taro boba tea

pasta with basil, sun dried tomatoes and goat cheese

key lime pie

raspberry sorbet

#lists #food

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soymimikyu · 5 years ago

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Food in Netflix’s Series of Unfortunate Events: Season 3

It is over. I finally finished season 3 about 2 hours ago and needed the time to recover and process the ending. While I have only faint memories of the ending in the book, this ending seemed very different (and I want to say I liked it more? I just recall being let down by the way the books ended; however, I was quite young at the time...).

Here is the final set of food notes from the show. The final season was comparatively sparse, but there were some interesting culinary choices. I hope you enjoy!

(Also, since this is the final installment, if anyone enjoyed my rambling carefully curated notes on food in TV shows, I would happily take requests to do this for a different show in the future. It was fun and gave me much to think about in the kitchen.)

Today’s notes are brought to you by Glassworks - Opening played by Ólafsson (because that I what I’m listening to).

Food in The Slippery Slope

Sarsaparilla

What Olaf drinks and discards while driving. It is flat. The bottle helps Violet and Klaus determine which fork to take.

Coffee and Tea

What pretentious people drink according to Olaf

Absinthe

A random beverage that popped into Olaf’s mind.

Marshmallows

Made Brucie the Snow Scout Leader sick after eating too many.

I really want to make these! Gelatin is such a fun platform for cooking so many things! The real goal would be blooming marshmallow flowers with whiskied caramel hot chocolate!

Rutabaga

What the circus freaks plan on growing on their farm.

Hot Dogs

What Olaf’s cooks with this troupe.

Brandy Sidecar or Coffee

What Esme wants with Breakfast.

A Brandy sidecar is a cocktail of cognac, cointreau (orange flavored liqueur), and lemon juice. Sounds pretty tasty -- I think (I know next to nothing about drinks...).

Frozen Orange Juice

Found by Sunny in trunk.

She uses this to make Sorbet.

Salmon

Caught in the stricken stream by Hook-handed man and given to Sunny. She prepares Sashimi with this.

Hot Cider [X]

Quigley’s last meal with his mother. What saved him from the fire.

Canned Peaches

Quigley’s meal at Montgomery’s.

Montgomery had a lot of canned peaches (or just two cans) because the Hook handed man in season 1 is also eating canned peaches when posing as a detective. Nothing wrong with this -- canned peaches are delicious.

Poisonous Berries

Mr. Poe tries to help by finding Breakfast.

I often see poisonous berries as red in TV (I am thinking mostly of a specific seen in the Netflix Witcher series) and it made me curious if real poison berries are always red. Nope: nightshade (duh) is black, and several other harmful berries are also black/blue. Some are orange. Given the brightness of these berries I am going to guess they were Mezereon or Elderberry.

Granola Bar

Mr. Poe has these. Kit has some.

Poe always has granola bars.

Lox

Sunny’s idea for dinner

Pistachios

Lemony is saying something and thinks they are for everyone one.

Parsley Soda

What Sunny gets when she requests a fizzy drink.

Boysenberry Jam

The darkest Jam in the VFD fridge.

This really makes me want good jam or to try jamming. Roasted lamb and jam...not sure where I would easily source lamb right now and is likely to be a far greater headache than I care.

Olives

There were 5 green olives filled with pimento in the jar. It indicated the gathering was on Thursday.

Mustard

All I wrote is the last safe place. I don’t recall the details -- but it was probably a clue.

Mustard is my favorite condiment. I can (and have) eat it plain.

False spring rolls

What was prepared for a meal for Olaf’s troupe by Sunny and Hook handed man.

How did they get wraps on a mountain...maybe you can repurpose a part of a fish to use as wraps. The skin or various internal linings? Seems less appetizing / food safe.

Rutabaga (again)

What Olaf’s troupe wants to grow.

Food in The Grim Grotto

Chewing Gum

Phil only cooks meals with chewing gum.

Chewy Casserole

Chewing gum casserole.

In my experience heating gum or gummy like things often goes very poorly. You can add them towards the end of the cooking process to create some sort of layer -- but definitely not from the start.

Potato and Cod Chowder

Non-gum based meal that Sunny and Phil prepared.

Calamari

What Sunny thinks Olaf’s sonar symbol is.

I fully accept that the children are seriously smart, but where is Sunny learning all of this? Did the books have cooking books (I think so..)? I shall assume that Sunny demands to be read only cooking books as bed time stories.

Soft Pretzels

Olaf wants these. I do too -- I should make them!

Turmeric

In one of Esme’s evil laughs.

Cabernet

Olaf wants wine and gets lost in the octopus submarine looking for some. He pronounces it as Caber-NET.

Horseradish

Cure for the Medusoid Mycelium.

Taragon, Wasabi

Contents of kitchen cabinets while Sunny is sick.

The wasabi is what is used as a culinary substitute and cure. Interestingly, it is Mr. Bobby brand. Would anyone know if this has significance? Brand names in this universe are interesting.

Lemon Lime Soda, Gorgonzola Cheese, Birthday cake for Violet

Contents of the fridge while Klaus and Violet are looking for horse radish.

That is a damn impressive cake. Fondant is really well done. Can you make fondant from gum? Probably not, but Sunny is resourceful and likely found a suitable culinary substitute.

Sub Sandwich

Prepared by Hook-Handed man to delay Olaf form assisting in torturing the children.

Looks like a pretty standard sub on a softer baguette. It appeared to have sliced deli meat.

Chef Salad

Fernald’s analogy for people to emphasize that categorizing people as noble, good, bad, or evil is invalid.

Pig Eating Pork

Ok -- this one is not food, but I was amused by Olaf’s simile to describe his joy.

Food in The Penultimate Peril

The Picnic Basket

I absolutely lost my mind with this scene. We only briefly see the contents of the picnic basket as Violet removes the top layer to reveal the concierge disguises Kit prepared. I paused and replayed this seen maybe 10 times to examine what was in that top layer. I then needed to cross reference some incomplete descriptions with two large pastry books (thankfully they have an entrement section...). I feel reasonably successful:

Millefeuille [X]

This is napoleon. Adding a flavor to the custard is a great way to modernize this dessert.

Cream Puffs (Might be a profiterole) [X -- I’ve done eclairs]

Choux pastry is very forgiving and a good entry point into fancier pastries. It forms the basis of eclairs, cream puffs, and, if you are crazy, croquembouche.

3 Layer cake

Unclear what more to say. Since these are all french pastries, perhaps the sponge is genoise?

Mini Opera Cake

Opera cake is layers of Joconde sponge (almond sponge) flavored with coffee syrup, layered with italian butter cream, and then topped with chocolate ganache. It was something I planned on making before everything closed down (I can’t eat it myself X.x).

Madeleine or Beignet [X]

Since this was a picnic basket, I am leaning in favor of Madeleines. They fit the other set of deserts better than a Beignet.

Nut Entrement

I think is this another cake, but it is unclear. I can’t seem to source this one either. Maybe it is carrot cake! That often has nuts around the perimeter.

Sauvignon Blanc

Olaf’s wine of choice

Aqueous Martini

Jerome’s drink of choice.

Indian Food

Larry, in his last waiter position, poses in an Indian Restaurant. Poe orders a glass of milk.

The Barking Gin Distiller Dry Goods

Interesting brand on the bag belonging to a lady on the trolley during the sequence when Justice Strauss is searching for the Children.

Tea

In flash back with Kit and Esme. Kit likes her tea as bitter as worm wood and sharp as a double edged sword.

Sausages

Crow meat and an analogy for learning the Law (you don’t want to know how the sausage is made, just like you don’t want to know how the law works).

Too much pepper and makes the court audience cough.

Food in The End

Root Beer Float [X]

Lemony has one. It is his thirteenth.

Waffles

Partially consumed by the man following Lemony at the diner.

Mixed Nuts

All that is left to eat on the boat. Sunny offers some to Olaf, but he knocks it into the sea.

Ceviche

Since the islanders don’t have any spice, they eat raw fish.

I have never had this, but recall reading in a book about sushi how it was integrated by some sushi chefs in South America into more traditional Japanese cuisine.

Fermented Coconut Cordial

I have no idea how you could get anything resembling an opioid from fermenting coconut water. Unless Ish is adding something, this seems suspect. Fermenting something sweet and earthy also does not really sound appealing.

Wasabi and Wormwood

Sunny’s suggestions on how to treat the Medusoid Mycelium.

Wormwood and related foods appear often.

Apple

Modified by Bertrand and Beatrice to contain the sugars giving immunity to the Medusoid Mycelium.

Chocolate Cake [X]

SQUEEE this was adorable. Sunny makes a cake for Beatrice II’s first birthday.

Salad

Shared by Fiona and Fernald.

Root Beer Float

Shared between Lemony and Beatrice II as she tells him the remaining story.

I want to believe that this is his 14th root beer float.

Black Bean and Mango Salad

Sunny makes this during the Finnish Female Pirates incident as told by Beatrice II.

This sounds amazing! Slightly ripe mango with a citrusy black bean mixture would be delightful!

#netflix asoue #asoue #food in asoue #food in television

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ilmiocibo · 5 years ago

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Italian Lemon Sorbet Drink

#drinks #italian #easy #lemon juice #water #egg whites #sugar #powdered sugar #vodka #lemon peel #tried #nbgno

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dietsplansfree · 4 years ago

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Just in case you need to hear this: You don't need to lose weight. Not to be happy. Not to fall in love. Not to get the job of your dreams. If you want to lose weight to get healthier? Great. Just know that body size isn't the end-all, be-all of determining your health. Feeling good and taking care of your body is the goal—and that can look like a lot of different things.

But if you want to make some healthy changes to your diet or if you want to lose some fat, committing to a diet plan can really help.

To help you get started, The Biggest Loser nutritionist Cheryl Forberg, R.D., designed this seven-day diet plan for weight loss, which is just like the one that helps the competitors slim down. With this easy-to-follow plan, you're sure to feel refreshed and lose weight (if you want to!) in no time. (Want a longer plan? Try the 30-Day Clean-ish Eating Challenge.)

7-Day Diet Plan for Weight Loss

This is no deprivation diet: You'll eat three meals and two snacks daily, plus each dish packs a filling balance of 45 percent carbohydrates, 30 percent protein, and 25 percent healthy fats. (More on that here: Everything to Know About Counting Your Macros) When it comes to drinks, Forberg recommends sticking to no- and low-cal picks like coffee, tea, and water.

And to accelerate weight loss and build a healthy and strong body, The Biggest Loser trainer Bob Harper suggests doing 60 to 90 minutes of moderate exercise four times a week. (Also read this: How to Build Your Own Workout Routine for Weight Loss)

Monday

Breakfast:

1/2 cup egg whites scrambled with 1 teaspoon olive oil, 1 teaspoon chopped basil, 1 teaspoon grated Parmesan, and 1/2 cup cherry tomatoes

1 slice whole-grain toast

1/2 cup blueberries

1 cup skim milk

Snack:

1/2 cup fat-free Greek yogurt topped with 1/4 cup sliced strawberries

Lunch:

Salad made with: 3/4 cup cooked bulgur, 4 ounces chopped grilled chicken breast, 1 tablespoon shredded low-fat cheddar, diced grilled veggies (2 tablespoons onion, 1/4 cup diced zucchini, 1/2 cup bell pepper), 1 teaspoon chopped cilantro, and 1 tablespoon low-fat vinaigrette (check out these other Buddha bowl recipes too.)

Snack:

2 tablespoons hummus and 6 baby carrots

Dinner:

4 ounces grilled salmon

1 cup wild rice with 1 tablespoon slivered toasted almonds

1 cup wilted baby spinach with 1 teaspoon each olive oil, balsamic vinegar, and grated Parmesan

1/2 cup diced cantaloupe topped with

1/2 cup all-fruit raspberry sorbet and 1 teaspoon chopped walnuts

DILYAZ/SHUTTERSTOCKTuesday

Breakfast:

3/4 cup steel-cut or old-fashioned oatmeal prepared with water; stir in 1/2 cup skim milk

2 links country-style turkey sausage

1 cup blueberries

Snack:

1/2 cup fat-free ricotta cheese with 1/2 cup raspberries and 1 tablespoon chopped pecans

Snack:

1/2 cup fat-free cottage cheese with 1/2 cup salsa

Dinner:

1 turkey burger

3/4 cup roasted cauliflower and broccoli florets

3/4 cup brown rice

1 cup spinach salad with 1 tablespoon light balsamic vinaigrette

GORENKOVA EVGENIJA/SHUTTERSTOCKWednesday

Breakfast:

Omelet made with 4 egg whites and 1 whole egg, 1/4 cup chopped broccoli, 2 tablespoons each fat-free refried beans, diced onion, diced mushrooms, and salsa

Quesadilla made with 1/2 of one small corn tortilla and 1 tablespoon low-fat jack cheese

1/2 cup diced watermelon

Snack:

1/2 cup fat-free vanilla yogurt with 1 sliced apple and 1 tablespoon chopped walnuts

Lunch:

Salad made with 2 cups chopped Romaine, 4 ounces grilled chicken, 1/2 cup chopped celery, 1/2 cup diced mushrooms, 2 tablespoons shredded low-fat cheddar, and 1 tablespoon low-fat Caesar dressing

1 medium nectarine

1 cup skim milk

Snack:

1 fat-free mozzarella string cheese stick

1 medium orange

Dinner:

4 ounces shrimp, grilled or sauteed with 1 teaspoon olive oil and 1 teaspoon chopped garlic

1 medium artichoke, steamed

1/2 cup whole wheat couscous with 2 tablespoons diced bell pepper, 1/4 cup garbanzo beans, 1 teaspoon chopped fresh cilantro, and 1 tablespoon fat-free honey mustard dressing

ALEXANDER PROKOPENKO/SHUTTERSTOCKThursday

Breakfast:

1 light whole-grain English muffin with 1 tablespoon nut butter and 1 tablespoon sugar-free fruit spread

1 wedge honeydew

1 cup skim milk

2 slices Canadian bacon

Snack:

Yogurt parfait made with 1 cup low-fat vanilla yogurt, 2 tablespoons sliced strawberries or raspberries, and 2 tablespoons low-fat granola

Lunch:

Wrap made with 4 ounces thinly sliced lean roast beef, 1 6-inch whole wheat tortilla, 1/4 cup shredded lettuce, 3 medium tomato slices, 1 teaspoon horseradish, and 1 teaspoon Dijon mustard

1/2 cup pinto beans or lentils with 1 teaspoon chopped basil and 1 tablespoon light Caesar dressing

Snack:

8 baked corn chips with 2 tablespoons guacamole (try one of these guac recipes)

Dinner:

4 ounces grilled halibut

1/2 cup sliced mushrooms sauteed with 1 teaspoon olive oil, 1/4 cup chopped yellow onion, and 1 cup green beans

Salad made with 1 cup arugula, 1/2 cup halved cherry tomatoes, and 1 teaspoon balsamic vinaigrette

1/2 cup warm unsweetened applesauce with 1/4 cup fat-free vanilla yogurt,

1 tablespoon chopped pecans and dash cinnamon

ELENA VESELOVA/SHUTTERSTOCKFriday

Breakfast:

Burrito made with: 1 medium whole wheat tortilla, 4 scrambled egg whites, 1 teaspoon olive oil, 1/4 cup fat-free refried black beans, 2 tablespoons salsa, 2 tablespoons grated low-fat cheddar, and 1 teaspoon fresh cilantro

1 cup mixed melon

Snack:

3 ounces sliced lean ham

1 medium apple

Lunch:

Turkey burger (or one of these veggie burgers)

Salad made with: 1 cup baby spinach, 1/4 cup halved cherry tomatoes, 1/2 cup cooked lentils, 2 teaspoons grated Parmesan, and 1 tablespoon light Russian dressing

1 cup skim milk

Snack:

1 fat-free mozzarella string cheese stick

1 cup red grapes

Dinner:

5 ounces grilled wild salmon

1/2 cup brown or wild rice

2 cups mixed baby greens with 1 tablespoon low-fat Caesar dressing

1/2 cup all-fruit strawberry sorbet with 1 sliced pear

ZOEYTOJA/SHUTTERSTOCKSaturday

Breakfast:

Frittata made with 3 large egg whites, 2 tablespoons diced bell peppers, 2 teaspoons chopped spinach, 2 tablespoons part-skim shredded mozzarella, and 2 teaspoons pesto 1/2 cup fresh raspberries

1 small bran muffin

1 cup skim milk

Snack:

1/2 cup low-fat vanilla yogurt with 1 tablespoon ground flaxseed and 1/2 cup diced pear

Lunch:

4 ounces sliced turkey breast

Tomato-cucumber salad made with 5 slices tomato, 1/4 cup sliced cucumber, 1 teaspoon fresh chopped thyme, and 1 tablespoon fat-free Italian dressing

1 medium orange

Snack:

Smoothie made with 3/4 cup skim milk, 1/2 banana, 1/2 cup low-fat yogurt, and 1/4 cup sliced strawberries (Psst: Here are more weight loss smoothie ideas.)

Dinner:

4 ounces red snapper baked with 1 teaspoon olive oil, 1 teaspoon lemon juice, and 1/2 teaspoon no-sodium seasoning

1 cup spaghetti squash with 1 teaspoon olive oil and 2 teaspoon grated Parmesan cheese

1 cup steamed green beans with 1 tablespoon slivered almonds

LITTLEAOM/SHUTTERSTOCKSunday

Breakfast:

2 slices Canadian bacon

1 whole-grain toaster waffle with sugar-free fruit spread

3/4 cup berries

1 cup skim milk

Snack:

1/4 cup fat-free cottage cheese with 1/4 cup cherries and 1 tablespoon slivered almonds

Lunch:

Salad made with: 2 cups baby spinach, 4 ounces grilled chicken, 1 tablespoon chopped dried cranberries, 3 slices avocado, 1 tablespoon slivered walnuts, and 2 tablespoons low-fat vinaigrette

1 apple

1 cup skim milk

Snack:

1/4 cup plain fat-free Greek yogurt with 1 tablespoon sugar-free fruit spread and 1 tablespoon ground flaxseed

1/4 cup blueberries

Dinner:

4 ounces lean pork tenderloin stir-fried with onions, garlic, broccoli, and bell pepper

1/2 cup brown rice

5 medium tomato slices with 1 teaspoon each chopped ginger, chopped cilantro, light soy sauce, and rice wine vinegar

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asweethistory · 5 years ago

Text

Castles of the Loire Valley

Devil’s Food Chocolate Cider Ice Cream with a Strawberry Syrup Swirl

I Ate a Baguette at Bluebeard’s Castle (written for my Food Memoir Class)

We set up outside the crumbling battlement, on the banks of the La Crûme river. It was overcast, but not raining, although the tall and thick dark green grass was damp from some morning drizzle. The students spread out, and my best friend, Rachael, and I got comfortable, resting on a slight hill. Opening up the bags our host mom had handed us earlier that morning, we found one long baguette, some cheese, a tomato accompanied by two tiny salt packets, a small orange, and a full-size lavender-wrapped Milka chocolate bar. Even though neither of us actually ate the tomato, since being American we weren’t prepared to even conceptualize eating one as if it was an apple, I can taste the salt and acid as if I did. We knew our lunch made everyone else with their simple sandwiches jealous.

We crunched on baguette ends, watching white swans swim slowly past us. Trees hung towards the water, their branches doing what I wished I could do with my limbs. It couldn’t have been much more than 60 degrees, but the cool grass, low breeze, and gentle water made me feel like it was a carefree summer day. I wanted to roll down hill into the swatches of green and blue.

Our backdrop was Bluebeard’s castle, Château de Tiffauges; partly in ruins, it was situated less than an hour drive from our home base, Nantes, France. It didn’t seem anymore formidable than any other medieval castle in the countryside, but in 15th century France, Gilles De Rais, who is more commonly referred to as Barbe-Bleue, bluebeard, did many horrible things within its walls. Before lunch, we took a tour of the castle that focused on the preservation of medieval war machines, archery games in which we didn’t take part, and a short silhouette animation, which briefly explained, in terms appropriate for a younger age range, Bluebeard’s barbarism. So we were able to lunch with no real sickly feelings.

Years later, I learned Bluebeard had been a knight who had fought in the same battles against the English as did Joan of Arc, had been awarded Marshal of France, and became incredibly reckless with his fortune. He built his own chapel and produced a 20,000-line play that required 500 extras, the costs of which necessitated the sale of some of his properties. Bluebeard sought to learn about alchemy and evocation, the art of rousing spirits, in order to save the state of his finances. After many failed attempts to summon a demon named Barron at the 12th century Château de Tiffauges, Bluebeard offered a child as sacrifice. A trial in 1440 revealed that Bluebeard had begun assaulting and murdering children during the spring of 1432. For eight years, Bluebeard, with the help of his cousin and body servants, abused, wounded, decapitated, disemboweled, and burnt the remains of over 100 children. Only under the threat of torture did Bluebeard confess. Charged with murder, heresy, and sodomy, Bluebeard was executed by hanging and burning.

As an eighth grader, I was bused up to the gates of the castle centuries later. This was the first excursion we took in the ten days we had in the country. By selling pizza and bags of chips, we students had raised half the money we needed to go on the trip. This journey to France was the first of three similar trips I’d take with my school between eighth grade and high school graduation. Each one brimmed with memories, but this first one, spent mainly in and around Nantes, included many independent firsts: First mushroom galette eaten outside on a cobblestone street, first Moroccan meal at a restaurant that included lemon sorbet served in the shell of the largest lemon I had ever seen, and first time experiencing a five-course meal.

This extraordinary meal, a couple days after the visit to Bluebeard’s castle, concluded our trip to Clisson, a picturesque town with a lovely river, parks, and Gothic architecture. We were told to meet at 5 p.m. at the fancy restaurant, and in the time before that a group of us left to explore. Rachael and I, a couple other friends, and French teacher-turned-chaperone stopped for lunch at a place with a balcony overlooking the water. We all ate spaghetti alla carbonara and drank cider purchased by the chaperone, who explained that it hardly had alcohol in it. Then we went off on our own — walking under bridges, crossing lime green trimmed lawns, and brushing up against climbing lilac wisteria. My modest point-and-shoot camera failed at capturing the light, sunshine, and subtle warmth of the day.

We passed by the 13th century Château de Clisson. Old looking but prettier than Bluebeard’s, we knew nothing of it, but its presence seemed to follow us wherever we walked. Perhaps its palpable aura was due to Jeanne de Clisson, whose third husband, Oliver de Clisson IV, was the wealthy owner of the Château bearing his name. Jeanne is rumored to haunt its grounds. After Oliver was executed without publicly demonstrated evidence, Jeanne decided to come after the French King. She not only raided castles, massacring those who resided there, but she also employed three warships, whose flagship, black with red sails, was named My Revenge. As a pirate, Jeanne, known as “The Lioness of Brittany,” hunted French ships, burned French villages, and aided British forces. All I knew though, lying beneath her castle’s gates as the waters of La Sèvre Nantaise passed languidly below, was peace.

Just as the sun was setting, we joined the rest of the students outside of a two-story stone home. As we waited the boys plucked snails off a low wall and taunted us. “This is going to be our dinner,” they said. “They harvest them right here. Why don’t you try one now?” Dinner did include escargot, my first, but it also included shrimp in puff pastry, a vegetable pasta dish, salad, a cheese course, and dessert, which for me was a large individual serving of crème brulee. Rachael had a whole apple tart to herself, although the crust was very, very thin. It was difficult to walk back to the bus.

III

The next day was lighter. Traveling west towards the coast, we reached Pornic, a seaside village. Clear water lapped at the stone walls beneath us, as I licked a cone of the freshest strawberry sorbet from a roadside stand. The smooth pink was refreshing and cooling, although the day wasn’t particularly hot. There was a sense of excitement being so close to water for us land-locked teenagers from New Mexico. The town itself was refreshing in a way, then, and our experience was continuously sweet. At a small restaurant nearby, my friends studied a menu that had no English translations. I could only pick out one ingredient on the crêpe list: pomme de terre, which means potato but literally translates to apple of the earth. The language barrier held firm and instead of the expected potato-filled pancake, Rachael and I received crêpes filled with hot cinnamon-scented apples. As eighth-graders, though, we of course welcomed dessert for lunch.

Continuing our exploration of the town, we walked the opposite direction from Château de Pornic, a symbol of the town closed off to visitors. We were more interested in the twisting and turnings of the old city’s streets anyhow. Originally built to defend the port, for a time, the castle was also known as Château de Barbe Bleue, one of Bluebeard’s many properties. It was in his procession until the time of his trial when it was confiscated. Its next owner, a lord, also lost the castle, this time due to the French Revolution. It lay in disrepair until the 19th century, when the architect François Bougoüin restored the building in the more Italianate style of Jeanne’s Château de Clisson. Having wandered a while, we stopped for something to drink. Outside of a bar with the castle high up in the distance, I tried, much to the horror of those around me, diabolo menthe, a bright emerald peppermint soda. It tasted exactly like toothpaste in the most enjoyable way. Another first, in another town with an enigmatic antique castle.

#loire valley #castles #bluebeard #jeanne de clisson #pornic #French History #ice cream

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