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As of Tuesday, January 6, Bronwyn’s Industry Prototype Nights — the late-night dinner series where chef Tim Wiechmann debuts his new food experiments — will be held every Tuesday from 10 p.m. Each week's dinner will be inspired by different themes related to Germany and the Central/Eastern Europe region, and will be paired with regional wine, spirits, and beers. The dish and cocktail are both $10 with additional beer specials ($12 liter; $20 boot). The upcoming nights are:
- Tuesday, January 13: Hungarian Palacsinta – The traditional Eastern European pancake, filled with braised veal and pickles.
- Tuesday, January 20: Bronwyn's Pig Week – Smoked pork shank sandwiches with spicy pickles.
- Tuesday, January 27: Giant Bockwurst – The late-night German classic sausage roll with ketchup and house-made mustards.
Haru is heating up the winter months by offering a selection of limited-time-only cocktails and bites through March. These seasonal delights come fivefold with two new cocktails and three new dishes, like the Cucumber Gimlet (muddled, fresh cucumber, lime, and cilantro shaken with homemade simple syrup and the 34-times-distilled Purity vodka), and the chicken dumplings appetizer, which are pan-fried and accompanied by Haru’s signature dumpling sauce
For those who have had trouble snagging a reservation at Momotaro, The Izakaya (Momotaro’s downstairs drinking bar) just made five 4-top tables available for reservation on OpenTable. At these five tables, guests can order off of the upstairs dining room menu or the downstairs Izakaya menu - the only seats in the entire restaurant where guests can order items from both menus.
Bistango at the Kimberly Hotel began serving brunch on Saturday, January 3. Brunch is served from 11:00 a.m. to 4:00 p.m. on Saturday and Sunday, and all dishes on the menu can be prepared gluten-free. Some of the dishes offered include a selection of their signature flatbreads; the Bistango Burger comprising a Pat Lafrieda short-rib patty, pepperonata, provolone, and garlic aioli; and uovos al forno made of wood-oven baked eggs, braised short ribs, spicy tomato, and salsa verde.
On Tuesday, January 13, iconic Union Square seafood-focused restaurant Blue Water Grill will be hosting a five-course Nino Franco Wine dinner, where fresh seafood and local fare from the neighboring Union Square Greenmarket will be paired with the celebrated Italian Prosecco producer. It will begin at 7 p.m. and will feature dishes like sashimi fluke with roasted hazelnuts and blood orange, and maple cured Mangalista pork; Tickets cost $125 including tax and gratuity, and reservations are required.
As of Wednesday, January 7, Breads Bakery in Union Square is now offering a delicious and seasonal poppy cake for only $19.
Escape the deep freeze with Everyman Espresso’s Snow Day; the “espresso Toddy” is made from honey, lemon, floral pimento bitters, and a double shot of Ethiopian Haru espresso, which imparts notes of lemongrass, ginger, and starfruit into the beverage. It’s is available at the Soho location, as is their newest winter beverage menu, which comprises the Espresso Old Fashioned (Haru espresso, simple syrup, Hopped Grapefruit bitters, stirred), One and One (a single espresso and a single cortado, side by side), Hong-Kong Style Milk Tea (Hojicha, steamed milk, and honey), and hot chocolate (Mast Brothers chocolate and steamed milk).
January marks the 5th anniversary of the opening of chef Jesse Schenker's recette in the West Village. To celebrate, Schenker will be launching two special dinner series: a Sunday Supper series as well as a week-long "Greatest Hits” menu. The supper series kicks off this Sunday and will occur every Sunday thereafter; The menu features four courses for $40, and guests can choose from the entire recette menu with highlights like spot prawn crudo, roasted root vegetable raviolo, Tilefish with taro root puree, and rabbit "bread pudding," normally priced at $16, $23, $27, and $27 respectively. The "Greatest Hits” menu will be available throughout the week of Monday, January 12; the menu comprises seven of Recette's most popular dishes throughout the last five years (like roasted foie gras with chicken skin and peppercorn biscuit) for $80 per person. A celebratory glass of sparkling wine and an amuse bouche will kick off the meal.
On Thursday, January 15, Aviary will hold its first event dinner of the year, offering guests a seven-course menu of all-vegetarian items. The focus on vegetarian dishes will showcase the breadth of Aviary’s menu and their passion for creative vegetable preparation. The menu is available 5 to 10 p.m. for $45, excluding drinks and gratuity; please note that a la carte options will not be available this evening. Some of the dishes will be warm vegetable salad with romanesco, pumpkin, Brussels sprouts, lime pickle vinaigrette, and black garlic; and Chanterelle ravioli with quince, celery root, smoked tapioca, herb jus, and crispy sage.
Kate Kolenda is the Restaurant and City Guide Editor at The Daily Meal. Follow her on Twitter @BeefWerky and @theconversant.
8Arm announces new chef, menu changes and more dining news from the week
Hiro Endo of Ginya Izakaya will serve as the restaurant’s executive chef. The menu will offer more Japanese-focused dishes including sushi, ramen and izakaya fare, “along with a selection of original plates with 8Arm’s creative flair.”
In addition, outdoor kitchen and bar Sidepiece will reopen as a late-night kushiyaki and yakitori stand.
8Arm opened in 2016 at 710 Ponce de Leon Ave. The restaurant was co-founded by Nhan Le and Angus Brown, who also served as executive chef and passed away in early 2017.
Vega, whose last official day at 8Arm is April 17, took over the kitchen in 2019. She quickly put the restaurant on the map with her inventive, vegetable-focused menus.
Maepole opened at 72 Georgia Ave. in the Summerhill neighborhood this week. Peter Dale’s Athens, Georgia-based restaurant offers mix and match locally-sourced vegetables and proteins, with bases like super greens, brown rice and sweet potato sides like broccoli salad, shaved Brussels sprouts and mac and cheese and proteins include chicken, shredded pork and seared tempeh. Open daily from 11 a.m.-9 p.m.
Willy Bitter, the founder of Willy’s Mexicana Grill restaurants, is debuting a new concept next week, Tomorrow’s News Today reports. Howlin’ Willy’s Hot Chicken will be located next to a Willy’s on the edge of Piedmont Park. The menu will feature sandwiches, tenders and wings, with more options to be added in the coming weeks.
Hawkers Asian Street Food launches brunch April 24, with dishes including soup dumplings, Sichuan shakshuka, Korean fried chicken and biscuits and coconut curry eggs benedict. New brunch cocktails will include Hibiscus Fizz and On Cloud Wine made with a cotton candy garnish. Hawkers opened in 2019 at 661 Auburn Ave. NE off the Eastside Beltline.
Douglas, Georgia-based quick-serve Mexican eatery Sucheros has plans to open a location this fall at 91 Main St. in Alpharetta, Tomorrow’s News Today reports.
Chef and Menu Report: Week of 01/04/15 - Recipes
Episode 039 – Podcast Tasting Special…Bom Petisco Join Monger’s first New Product Tasting special as.
Have You Tried Kurobuta Porkers?
Berkwood Farms Kurobuta Pork is the best option for chefs looking for top quality.
Featured Special: An Underappreciated Shellfish
Crawfish are this week’s featured special. An oft-forgotten Shellfish, Crawfish had humble culinary beginnings.
Boquerones! Featured Special of the Week
Are you looking for the perfect seafood tapas addition? Marinated White Anchovies are this.
Try Black Cod this Month
Today, Black Cod is a mainstay on menus across the country, but that wasn’t.
August is the Time to Try Madai
‘Madai Snapper’, also known as Japanese Sea Bream, is a species of eating fish.
Find Your Sole-Mate this Month
Our featured special this week is Wild Dover Sole. Caught in the depths off.
Early Bird August Special: Oishii Shrimp!
Are you ready to throw conventional Shrimp aquaculture practices out the window in favor.
Product Highlight: Specialty Dry Goods
Samuels Seafood provides you with the best premium Seafood, and we also offer you.
Featured Special: Tristan Lobster Tails
Tristan Lobster Tails are often referred to as the best Lobster Tails in the.
How to Use the Menu and Recipe Cost Template
In our video walk-through below, we guide you through filling out this tool.
Original Recipe: Begin by entering the values from your original recipe, under the “original recipe” field. You’ll need to enter the total recipe yield (in ounces), as well as the number of servings the original recipe was intended to feed. To scale the recipe up or down, enter the desired number of servings in the field to the right. This will set your “scale factor” for the rest of the spreadsheet.
Ingredients Column: Here you will enter each ingredient needed to produce your recipe. Be as detailed as possible here and making sure to including even small costs like salt or pepper. By default this spreadsheet has space for a recipe with 27 total ingredients, but you can add additional rows into the spreadsheet if the recipe requires more.
Bulk Size Column: Next, begin entering your ingredients. The “Bulk Size” column is the total weight in ounces of the product, as you buy it from the wholesaler.
Bulk Cost: The “Bulk Cost” field is for what you pay for that ingredient, in your bulk sizes. This will generate a “Cost per Ounce.”
Recipe Amount Column: Next, enter the “Recipe Amount” for that ingredient. Again, this is the amount of each ingredient called for in your original, unscaled recipe.
The spreadsheet will scale up the amount you need for the desired amount of servings you’d like to end up with, and give you a total cost for that ingredient, in your new, larger-serving amounts. Keep adding ingredients, sizes, and prices until your recipe is complete.
Toward the bottom of the spreadsheet, you’ll find totals or calculations based on the information you entered:
- Total Recipe Cost field tells you the total ingredient cost for your new, upscaled recipe.
- Total Cost/Serving field tells you how much each serving will cost.
- In red, we’ve included a Recommended Retail Price field, which simply multiplies your total cost per serving by 3, since your raw ingredient cost should be roughly 1/3 of your retail price.
Now, there’s one more cool feature that we want to draw your attention to, and that’s the “If actual servings obtained differ from desired “#” widget.
Say you’ve followed your recipe to the letter, but for whatever reason, the number of portions you’ve ended up with is different than you’d planned for example, you thought 10 pounds of fish would yield you 30 servings of your stuffed baked tilapia special, but for some reason, you’ve only ended up with 26.
Punch that number into the “number of servings obtained” field, and you’ll get a corrected cost per serving and recommended retail price, that more accurately reflects how many servings you actually got out of each recipe.
From sizzling sea bass to simple stir-fries and delicious dumplings, here's everything you need to create a sumptuous Chinese feast.
Sweet & sour chicken
Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up
Singapore noodles with prawns
This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour
Don't call the Chinese takeaway – make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Sichuan chicken wings
Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main
Salt & pepper tofu
Use both types of peppercorns for our salt & pepper tofu if you can, for a tongue-tingling kick and a spicy warmth. The dish is great for a Chinese banquet
CCD Restaurant Week
From May 17-28, 2021, your favorite restaurants are offering multi-course prix fixe lunches for $20 and dinners for $35 to enjoy indoors or outdoors at the restaurant or to take home. Whether you feel more comfortable dining out or taking home, support your favorite Center City businesses to help restore jobs during CCD Restaurant Week.
Dining out is different this year. Be a responsible customer: protect yourself, protect the wait staff, respect the needs of customers. We’ll get through this together.
- Wear a mask: Help keep workers – and yourself – safe. Wear a mask until it’s time to eat or drink.
- Keep your distance: Stay six feet away from others whenever possible.
- Keep your hands clean: Wash your hands. Use hand sanitizer. Then wash your hands again to be safe.
- Don’t risk it: If you feel sick, stay home.
For more specifics, visit the following Restaurant Week pages:
While enjoying CCD Restaurant Week, park for $9 or less at participating Philadelphia Parking Association and Philadelphia Parking Authority facilities from 4:45 p.m. – 1:00a.m. To view a list and searchable map of participating parking facilities and instructions for receiving the CCD Restaurant Week discount, visit the Restaurant Week parking page.
*Tax, alcohol and gratuity not included. Menus are subject to change. Reservations are subject to availability. Please honor your reservations. If you are unable to keep your reservation for any reason, please call the restaurant to inform them.
Use "Mise en Place" to Make Meal Preparation Easier
Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.
Practicing mise en place has several benefits:
- Any missing ingredients can be spotted before it's too late for a quick trip to the store or your neighbor next door.
- Special preparation for ingredients -- such as toasting nuts, letting certain ingredients come to room temperature, etc. -- can be handled BEFORE cooking rather than in the midst of another preparation step when time delays may affect food quality.
- There is time to clean the mixing area as you go along rather than face a counter full of mixing equipment when you're done.
- You can group ingredients or place them in the order used to assure all recipe steps are included.
- It makes complicated recipes more fun to prepare when you're no longer doing a juggling act, trying to complete several tasks simultaneously.
- Hint: You may find it helpful and that it brings out your "inner chef" to buy a set of 4 or more "pinch" or "mini" bowls.
- They come in different sizes and may hold from about 1 to 3 ounces. You often will see TV chefs using these to hold smaller amounts of such ingredients as spices, a single egg, a couple tablespoons of cornstarch, etc. As another option, a set of smaller-sized custard cups may work as well for you.
Article originally written by Alice Henneman. Updated and reviewed in 2020.
How Meal Plans Work
The Kidney Kitchen Pro meal plan features makes it easy to collect and share a week-long meal plan featuring Kidney Kitchen recipes and other kidney-friendly foods. You can customize the meal plans based on a patient’s eating habits, preferences and any restrictions. You can even include both shared notes that are visible on the meal plan or private notes that only you have the ability to access. The meal plans you create can be saved, shared via email and printed.
“I love the versatility, the variety, and just having so much less to have to figure out when it comes to meals every week.”
“I LOVE the design of this meal plan, from the user-friendliness to the flavors to the grocery lists. It’s almost impossible to find a reason not to do it!”
“I love this. It is super helpful and customizable. Recipes can be subbed out and the number of servings adjusted. SO worth every penny!”
“I have to give FOK a huge shoutout for their weekly meal plan service. It’s so easy to grocery shop [and] do weekly meal prep, and the food is absolutely delicious. No, I’m not a paid spokesman. Just a raving fan!”
Chef and Menu Report: Week of 01/04/15 - Recipes
Dinner: Tuesday - Thursday, Sunday: 4:30pm - 9:30pm
Friday, Saturday: 4:30pm - 10:00pm
Brunch: Saturday, Sunday: 11:00am - 2:30pm
Takeout/Delivery: Tuesday - Friday: 4:00pm - 9:00pm, Saturday - Sunday 12pm - 9pm
Fresh, perfectly portioned ingredients + easy-to-follow recipes delivered straight to your door.
The Home Chef app makes home cooking easier than ever before. This app features Home Chef's simple recipes with special cooking tips from our team of chefs. Browse our recipes, customize your weekly menu, and manage your delivery. Plus, with a few swipes, refer your friends and easily earn free food. Once you've finished dinner, rate your meal and send feedback directly to our chefs.
Features of the Home Chef app:
-- Discover new recipes and cooking tips each week --
Our chefs create 13 delicious recipes weekly. Recipes include cooking tips, plating photos, and easy-to-follow instructions.
-- Manage your weekly deliveries and review your meals --
Customize your menu, update your delivery information, and schedule your deliveries. After you've finished eating, review your meals and send your feedback directly to our team of chefs!
-- Refer your friends --
Quickly and easily share Home Chef with friends and family, and earn $30 in free Home Chef with every signup.
What to expect with Home Chef:
-- Variety --
Try new meals. We have 13 new meal options for you to choose from each week, with gluten-free, low carb, vegetarian, soy-free and nut-free options available.
-- Flexibility --
Change your delivery day, adjust the number of meals or servings you receive, skip a week or pause your account to fit your busy life.
-- Simplicity --
Skip the grocery store. Forget meal planning. We deliver everything you need to make home-cooked meals from scratch in about 30 minutes.
-- Incredible Service --
We have real people on the line to answer your questions and deliver the best possible customer experience. Period.