Cucumber Chef http://cucumber-chef.org/ Thu, 29 Sep 2022 10:33:36 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://cucumber-chef.org/wp-content/uploads/2021/05/cropped-icon-32x32.png Cucumber Chef http://cucumber-chef.org/ 32 32 Millbury grant scheme helps small businesses survive pandemic – Millbury Sutton Chronicle https://cucumber-chef.org/millbury-grant-scheme-helps-small-businesses-survive-pandemic-millbury-sutton-chronicle/ Thu, 29 Sep 2022 10:33:36 +0000 https://cucumber-chef.org/millbury-grant-scheme-helps-small-businesses-survive-pandemic-millbury-sutton-chronicle/

By Jan Gottesman
Millbury-Sutton Chronicle

MILLBURY – During difficult times, friends and neighbors come together.

This is one of the beliefs behind the Millbury Small Business Recovery Grant.

Using federal funds from ARPA, the program is “intended to address the negative economic impacts of the COVID-19 public health emergency, focusing on the identified need and impact faced by small businesses.”

Administered by City Manager Sean Hendricks, the federal money is being used to help businesses across the community survive after being hurt during the pandemic.

“These people have kept the city alive over the years and this is one way the city is giving back,” Hendricks said.

Millbury received $4.3 million in ARPA funds and initially invested $250,000 in the Small Business Recovery Grant. This money was quickly awarded and the Board of Selectmen voted to give an additional $250,000.

In a recent board update, Hendricks said 33 companies received $393,800, with grants ranging from $5,000 to $15,000.

The panel includes Hendricks, two members of the Board of Selectmen and an executive from a local credit union.

The original requirement was for a business to exist in January 2020 – before the pandemic took hold in that country. Businesses could seek assistance with lost revenue, facility updates, and business planning.

“One of the things we’ve seen nationally and globally is that companies weren’t nimble enough to change their business plans to respond to the stresses of the pandemic,” Hendricks said.

But few Millbury businesses applied under this option. Most were seeking help with lost income (providing three years of financial resources to advocate for) and capital expenditures, such as new HVAC systems to help address health safety issues.

Although some federal programs have been abused, this has not been a problem with this program, as it is such a “personal program”.

“People know each other and see the effects,” Hendricks said. “These are people who have been around for a while and people are fond of.”

And it’s face-to-face, with Hendricks personally delivering checks and final paperwork to each recipient, whether at city offices or at the company itself. “With the relatively small amount of money and familiarity, the chances of fraud are almost nil.”

Shortly after the program was launched, the panel overseeing the program saw another pool of potential beneficiaries. Some businesses were ready to open when the pandemic hit – some already had most of their permits in place. These business owners had used their own money to start their business, or had taken out loans, and then were unable to open due to COVID.

The program has been modified so that these people can also apply for help.

Many of the businesses that applied for and received grants were restaurants, as well as beauticians and barbers.

“The program is still open,” Hendricks said. “We have at least another $100,000 to distribute.”

Initially, some companies were “reluctant” to ask for help.

“They didn’t want to be seen as bad business people or as needing help,” Hendricks said. “But there is no shame in getting help. I would tell them it’s a once in a lifetime thing. No one will ever offer to help you in this way again.

Not only is it rewarding to see businesses stay open and serve the community, Hendricks said he really enjoyed the personal contact.

“I saw tears and smiles and hugs and everyone says it really helped,” he said.

While the city uses the rest of its ARPA funds for capital projects, such as the recent updates to the Wooly World baseball area on Washington Street, this grant program is another way for federal funds to help Millbury for years to come.

“With the ARPA funds, we want people to drive or walk around town and see visible deliverables,” being able to see the improvements the city has been able to make, Hendricks said. “Small Business Stimulus Grants fit in. The businesses are still there. They may have been able to change their facade or buy a new sign. They are taxpayers the city relies on.

Helping small businesses Small businesses are the ones that step in when a charity asks for something or a sports team needs a sponsor.

Hendricks described the business owners who applied as “great people.” He pointed to the landlord of Felters Mill on West Street, who was working with his tenants on rents, ‘gave them a pass and took a huge hit as landlord’.

Other businesses that have benefited from the grant program include: Christopher’s Homemade Ice Cream, Classic Tailoring, Edge Hair Studio, Elm Draft House Cinema, 9Round Gym, Bob’s Razor’s Edge Barber Shop, Calabria Restaurant, Floral Boutique, Jack Moore Associates, JEP Contracting, Krave Fitness, M&D Contracting, McLaughlin’s Service Station, Millbury Old Time Inn, National Gallery Framing & Gifts, Penny Pinchers Brewing Co., Puffins Restaurant, Ray’s Barber Shop, Spicy Water Distillers, TAJ Tropicals and Trinkets, Timothy Jay Sweets, Wheelock Inn and Worcester Council Collective.

Hendricks expects the program to end at the end of the year. Then, in 18 to 24 months, he hopes to contact companies to see how they are doing, how many are still in business, what specific improvements they have made, etc., and then report back to the board.

“I want people to see what kind of positive effect this program has had,” Hendricks said. “I am so happy that so many business owners have taken advantage of the program and that there is still money to help. I really want people to enjoy it. »

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Bill and Hillary Clinton dine at Priyanka Chopra’s Sona restaurant https://cucumber-chef.org/bill-and-hillary-clinton-dine-at-priyanka-chopras-sona-restaurant/ Tue, 27 Sep 2022 22:16:00 +0000 https://cucumber-chef.org/bill-and-hillary-clinton-dine-at-priyanka-chopras-sona-restaurant/

Indian food is hot it seems.

Priyanka Chopra’s Sona restaurant in New York’s Flatiron District pulled out heavy hitters for dinner on Monday night.

Hillary and former President Bill Clinton were spotted having dinner with friends. Boxing legend Mike Tyson brought in a team to celebrate a friend’s birthday. And Chopra’s brother-in-law, Joe Jonas, was there at a dinner party with his wife Sophie Turner.

“People are watching [on Monday] was out of 100! They dined there separately. It was weird,” one wide-eyed diner told Page Six.

Other guests were quick to ask the Clintons, in particular, for photos. A restaurant insider told us that the former first couple gladly responded to photo requests from other customers.

“Hillary and Bill had a fun night laughing with friends,” they told Us.

The Clintons, upon arrival, also “greeted Sophie and Joe, who were enjoying a date night,” the insider shared.

Chopra’s hip Indian restaurant has been a hotspot for celebrities and politicians since she opened it with longtime friend Maneesh Goyal and David Rabin during the pandemic in 2021.

Just last week, she hosted husband Nick Jonas, Huma Abedin, Laura Brown, Prabal Gurung and Vanity Fair editor Radhika Jones for a dinner party to celebrate fall and the launch of her collection for the SONA house inspired by restaurant decoration and rooms.

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Oko at Tribune will be a new Creole restaurant in Oakland https://cucumber-chef.org/oko-at-tribune-will-be-a-new-creole-restaurant-in-oakland/ Tue, 27 Sep 2022 11:03:16 +0000 https://cucumber-chef.org/oko-at-tribune-will-be-a-new-creole-restaurant-in-oakland/ One of the Bay Area’s few pan-African cuisine specialists is moving to the heart of downtown Oakland.

Oko, an avant-garde pop-up focused on tasting dinner menus from the African diaspora, has entered into a partnership with the American-style brasserie Tribune. Located in a large 8,400 square foot space on the ground floor of the historic Tribune Tower, Oko at Tribune will celebrate Creole cuisine. The refreshed restaurant plans to open as early as October 10.

The deal comes in the form of a residency of sorts, with Oko and Tribune signing a one-year operating agreement. An extension is possible if both parties are satisfied with the outcome at the end of the term. There are no plans to redesign the space, which has already received a sleek and whimsical upgrade from Jon de la Cruz (Che Fico, Leo’s Oyster Bar) for Tribune.

“This business opportunity is very unique,” ​​said Oko co-owner Solomon Johnson.

The move is proceeding quickly as Tribune chef and co-owner Omri Aflalo leaves on October 9. Tribune co-owner Darrin Ballon was not immediately available for an interview.

Mike Woods, left, and Solomon Johnson are seen in 2021. The chefs launched the Bussdown as a ghost kitchen and Oko as a pop-up. Soon they will open Oko in Tribune.

Stephen Lam/The Chronicle

Oko’s two owners, Johnson and Mike Woods, will split their time between Oakland and Washington, D.C., with a branch of their other pan-African project, the Bussdown, formerly a ghost kitchen in Oakland, set to open this fall in the United States. . Capital city.

Landing a space to operate day-to-day is a big milestone for Oko. Launching in 2021, Johnson says he’s been looking for a home “all this time”. It hasn’t been easy, as restaurant real estate remains fiercely competitive despite a wave of pandemic-related closures.

With Oko, the chefs put a gourmet twist on traditional African Diaspora dishes and ingredients: they combined the Jamaican flatbread with the double Trinidadian, finished with elegant marinated baby carrots and swirls of green onion; they turned smoked yams and crispy plantains into fries and dip; they served black cod on a creamy yucca mousse. With the Bussdown, chefs canned modern versions of jerk chicken and mac and cheese. Solomon said he was still working on Oko’s menu at the Tribune.

Solomon Johnson places shrimp in a takeout box for the Bussdown, the virtual restaurant he ran with Mike Wood in Oakland.  The two chefs will soon take over Tribune for Oko at Tribune.

Solomon Johnson places shrimp in a takeout box for the Bussdown, the virtual restaurant he ran with Mike Wood in Oakland. The two chefs will soon take over Tribune for Oko at Tribune.

Stephen Lam/The Chronicle

The move to the new kitchen also marks the start of a new cycle for Johnson and Woods, who worked as line cooks and head chefs respectively in the same space while operating as Tribune Tavern.

“It’s really exciting, and we’re happy to be back in this space,” Johnson said.

Mario Cortez (He/Him) is a writer for the San Francisco Chronicle. Email: mario.cortez@sfchronicle.com

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Energy Program Helps Fund Louisville Business Investments https://cucumber-chef.org/energy-program-helps-fund-louisville-business-investments/ Mon, 26 Sep 2022 23:35:00 +0000 https://cucumber-chef.org/energy-program-helps-fund-louisville-business-investments/

LOUISVILLE, Ky. — Spencer Fronk and his company have invested in an old building on Whiskey Row in downtown Louisville, hoping to build an interesting bar and restaurant.


What do you want to know

  • Fronk received a $4.2 million loan through the city’s Energy Project Assessment District program to build number fifteen
  • The city also reached an agreement with Tempo Hotel by Hilton for a $4.9 million loan.
  • The EPAD program helps private banks lend money to businesses, which then pay it back over a decade or two through their property taxes, all in an effort to help cover initial construction costs.

The building he chose has sat there since the 1880s, and it comes with a lot of wear and tear.

“From nightclubs and historic distillers to grocery stores and punk rock venues, this building has seen a lot in its 140 years on this block,” Fronk said. “And with that comes the challenge, but more importantly, becomes the opportunity for us to take this building and bring it to not just code, but exceed the code that is asked of us.”

Fronk received a $4.2 million loan through the city’s District Energy Project Assessment Program to build Number Fifteen. The city also reached an agreement with Tempo Hotel by Hilton for a $4.9 million loan.

The EPAD program helps private banks lend money to businesses, which then repay it over a decade or two through their property taxes, all with the aim of helping them cover initial construction costs and promote more energy-efficient electricity decisions. , heating and plumbing systems, among others.

It’s an initiative to help businesses make more environmentally friendly investments, and Mayor Greg Fischer said it’s essential to help us deal with climate change.

“It’s great when we can combine that, obviously, with business,” Fischer said. “It’s not a choice, like good for business, good for the climate; it’s both.

There’s more help out there for people who want to make greener business decisions, and not just in downtown Louisville.

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Restaurants in New York in September https://cucumber-chef.org/restaurants-in-new-york-in-september/ Sun, 25 Sep 2022 04:02:04 +0000 https://cucumber-chef.org/restaurants-in-new-york-in-september/

Here are some amazing New York restaurants we’re loving this month. From the basic Gotham restaurant (for a Michelin star), to the new NYY Steak at the Hard Rock Hotel New York, and the Panorama Room perched atop Graduate Roosevelt Island with views of three boroughs, there are plenty of options across the city.

Mollusca, the feisty and sophisticated seafood restaurant that opened in the Meatpacking District in April, has launched a new brunch menu. Conceived by Executive Chef Christian Bonilla (formerly of Zuma, Clocktower and Alta), the brunch menu features unusually paired ingredients to unlock the best flavor in everyone, while adding a touch of seafood luxury. Highlights include duck bacon, lettuce and tomato, or DBLT, with harissa mayonnaise on a French baguette, seared octopus, shrimp, fingerling potatoes, poached eggs and pesto, fruit Seafood on Home Fries, Scrambled Eggs with Uni and Siberian Select Black Caviar and Japanese Pancakes with Berry Compote and Whipped Cream.

Cathedral in Moxy East Village is a hotspot with some serious cooking behind the scenes. Reminiscent of classic New York grand dining rooms, Cathédrale brings elemental cuisine and a sense of French-Mediterranean hospitality to its striking setting. Beneath 26-foot ceilings, Executive Chef Jason Hall delivers pure, ingredient-driven flavors, drawing on his experience at establishments such as Gotham Bar & Grill, Anthos, Craft and Legasea.

In a blue-tiled open-hearth kitchen hung with copper pans and equipped with a rotisserie grill, Chef Hall serves a focused menu of well-prepared but simply arranged dishes that quietly respect southern French cuisine with traces of Italy, Spain and Greece. Guests can savor their meals – which are filled with handcrafted cocktails and unique wines from around the world – beneath Italian sculptor Edoardo Tresoldi’s ethereal centerpiece, Fillmore. Sculpting is truly a moment and great for social feeds.

CHEF GUO is the Manhattan debut of Chinese master chef Guo Wenjun, who began his culinary training at the age of 14 under the mentorship of Chinese master chef Ding Guangzhou, a seventh-generation disciple in the line of royal chefs, in the discipline of Imperial Chinese Cuisine. During his forty-year career, Chef Guo has held executive chef positions at Platinum Seven-Star Beijing Palace International Hotel, Diaoyutai Garden Villa International Club, has been recognized by China as an elite master of the arts Chinese culinary arts and won the gold award. Medal in the Asian cooking competition. The restaurant will showcase its exclusive culinary system which has been recognized by the Chinese government and its unique cuisine brand, combining Chinese imperial cuisine and classic Western cuisine to create its Healthy Royal Cuisine culinary system. Dishes are prepared with healthy, organic and green ingredients, emphasizing nutritional value and a balanced meal. The food is prepared simply to allow the flavors of the high quality ingredients to speak for themselves. Its cuisine is served as a nineteen-course tasting menu, which includes 15 savory dishes, three tea dishes and a dessert.

YOSHINO by Sushi Master Tadashi Yoshida is one of the largest sushi openings in New York to date. The restaurant is the first in the United States from one of Japan’s most respected sushi masters and former owner of Sushi-ya no Yoshino and Sushi no Yoshino, which has been acclaimed as one of the best sushi restaurants outside. from Tokyo. His meticulous approach to sourcing and pairing ingredients and his exceptional skill in balancing flavor and texture have earned him an international reputation as one of the leading forces in high culinary craftsmanship in the art of making sushi. Chef Yoshida showcases his techniques in a 21-course omakase service, combining classic Edo-mae style sushi with a subtle French influence, served on a 10-seat sushi counter made from a single piece of over-aged hinoki wood. 300 years old.

The Oval, a 30-seat chef’s tasting counter tucked away in La Devozione at Chelsea Market, was conceptualized by Giuseppe Di Martino, third generation owner of the famed Pastificio Di Martino to take diners on a culinary journey for the best use of Di Martino’s various pastes. shapes with imported and local seasonal ingredients. Each dish on the seven-course pasta tasting menu is based on classic Italian recipes, reinvented by Giuseppe and Executive Chef Alessio Rossetti in a modern and experimental way. Every aspect of every dish is steeped in specificity, starting with the uniqueness of dry pasta shapes paired with specific ingredients and flavor notes. Dishes are presented with custom-made crockery and cutlery, as well as Zalto glassware, all designed to enhance the dining experience. Classes are paced so that the chef can serve up to fifteen diners at a time, including parties with different start times. As the perfect pasta is served al dente, Giuseppe devised a serving method at The Oval to allow diners to indulge in the pasta at its peak texture, between 10 and 40 seconds after the dish is finished.

Located in the heart of Midtown East, just blocks from the United Nations, MIFUNE is the Michelin-recognized Japanese restaurant that focuses on neo-washoku cuisine. The kitchen is led by executive chef Tomohiro Urata (three Michelin stars La Maison Troisgros in Roanne). His signature style infuses French culinary techniques and flavors into Japanese cuisine and is served a la carte and in omakase tasting menus that change nightly, creating a completely unique dining experience for every seat.

Hidden in MIFUNE’s underground level is the Michelin-starred Sushi AMANE, an eight-seat sushi bar run by Executive Chef Tomoyuki Hayashi (Matsuiri, Sushi AZABU). At Sushi AMANE, chef Hayashi has everything to show off his creativity and has incredible surprises in store for customers, such as nama-yuba and Japanese uni with Kaluga caviar. Using only wild fish from Japan and other countries around the world, Chef Hayashi’s omakase sushi experience is a progression that consists of four small dishes, nine Nigiri, tamago, hand roll and miso soup and changes daily depending on market availability. He seasons his rice specifically for each session using aged akazu vinegar. The omakase sushi experience is priced at $230 and will have two seats per day from Tuesday to Saturday, at 6 p.m. and 8:30 p.m.

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Top 10 cities with the best pizzerias in the world https://cucumber-chef.org/top-10-cities-with-the-best-pizzerias-in-the-world/ Sat, 24 Sep 2022 16:00:01 +0000 https://cucumber-chef.org/top-10-cities-with-the-best-pizzerias-in-the-world/

Whether you like the thin style of a New York pie or prefer the thicker Detroit-style option, you’ll likely have a pretty strong opinion on what makes the perfect slice — and where to find it.

The Italian pizza experts behind 50 Top Pizza have released their 2022 survey which ranks the best pizzerias in the world.

50 Top Pizza inspectors are encouraged to consider a pizzeria based on:

  • Customer service
  • Cleanliness and beauty of the environment
  • Taste and general food safety

City n°1 with the best pizzerias: New York, Rome (tied)

The best city for pizza in 2022 is tied between New York and Rome, Italy.

Each city had five of the best pizza places in the world, more than any other city on the Top 50 Pizza List.

In New York, the best pizzeria is Una Pizza Napoletana. The Lower East Side restaurant is famous for its 12-inch Neapolitan wood-fired pies by self-taught chef Anthony Mangieri.

Other ranked restaurants in New York include Ribalta NYC, Song’E Napule, Kesté Fulton, and Ops.

According to the survey, the best pizzeria in Rome is Seu Pizza Illuminati. The chef behind the restaurant, Pier Daniele Seu, is renowned for creating an ultra-light dough and using experimental toppings.

A few other pizzerias on the list in Rome include 180g Pizzeria Romana, Qvinto, Sbanco and Sant’Isidoro – Pizza & Bolle.

Top 10 cities in the world with the best pizzerias

  1. New York, USA and Rome, Italy
  2. Napoli, Italy
  3. London, UK
  4. Tokyo, Japan
  5. Castera, Italy
  6. Paris, France
  7. Milan, Italy
  8. Copenhagen, Denmark
  9. Hong Kong, China

After NYC and Rome, some of the cities with the most pizzerias appearing in the 50 Top Pizza survey are Naples, London, and Tokyo, with each city having four restaurants on the list.

Notably, Naples had its four pizzerias ranked in the top 10 of the overall list.

According to the survey, the undisputed “cradle of pizza” is home to four of the best pizzerias in the world: 50 Kalò, 10 Diego Vitagliano Pizzeria, Francesco & Salvatore Salvo and La Notizia 94.

São Paulo, Brazil also deserves an honorable mention as the city has three pizzerias ranked in the top 100 of the survey.

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Restaurant creativity amid post-pandemic jitters and inflation https://cucumber-chef.org/restaurant-creativity-amid-post-pandemic-jitters-and-inflation/ Sat, 24 Sep 2022 14:00:26 +0000 https://cucumber-chef.org/restaurant-creativity-amid-post-pandemic-jitters-and-inflation/

Explosions of chef creativity in the age of pandemic and inflation, Chicago’s misunderstood Italian beef and “The Bear” effect. Here, with this week’s tasting notes, I’m Laurie Ochoa, General Manager of LA Times Food, replacing Bill Addison, who is hard at work on this year’s 101 Best Restaurants list.

Creative challenge

There is a certain crunch you hear as you enter the crispy skin of a piece of expertly cooked fish. I heard this crunch Thursday night as I was served a nice piece of tilefish at the chefboylee x kinn collaboration dinner hosted by this year’s LA Times Food Bowl. The dinner, hosted at chef Ki Kim’s Koreatown restaurant Kinn, was just the latest example of the culinary art we’re seeing in the face of slow pandemic recovery, supply chain lockdowns, staffing issues industry-wide and rising inflation.

With chefs Kim, Kevin Lee, better known on social media as @chefboylee, and H Woo Lee behind the counter, diners were served Santa Barbara spot prawns which Kim said were marinated in the soy sauce with apple, onion, garlic, ginger, tequila and Sprite then served with a grated sea urchin sauce which was so good I used my finger to get the last bit before the waiter took it away plate. There was also steamed abalone, dry-aged duck, handmade pasta with perilla sauce, leeks so rich they tasted like meat, ice cream squash with a spoonful of caviar and, for dessert, a perilla sorbet followed by a persimmon beignet. It was an extravagant twist on Kinn’s usual tasting menu, which stood out as one of the more (relatively) affordable prix fixe meals at $72.

Tilefish with mousse at the chefboylee x Kinn collaboration dinner for the 2022 LA Times Food Bowl.

(Laurie Ochoa/Los Angeles Times)

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Earlier this year, Jenn Harris wrote about the profusion of tasting menus we see all over Southern California – chefs say the predictability of sourcing and staffing helps them survive. Of course, there’s a lot to debate about the cost of these menus, but one of the benefits is that chefs merge their heritage with their culinary training to come up with new dishes that are worth copying and integrating into the canon of modern California cuisine. . Think of the squirrelfish Times critic Bill Addison loved at Jon Yao’s Kato, or the marzipan with Meyer lemon ice cream at Max Boonthanakit and Lijo George’s Camphor in downtown Los Angeles.

Steamed abalone appetizer at chefboylee x kinn collaboration dinner for 2022 LA Times Food Bowl.

Steamed abalone appetizer at chefboylee x kinn collaboration dinner for 2022 LA Times Food Bowl.

(Laurie Ochoa/Los Angeles Times)

Italian Beef Beef

A looping animated beef sandwich.

The divinely delicious Italian beef sandwich, typically Chicagoan and often misunderstood.

(Jennifer Hines / For The Time)

We know you’ve read a lot about the FX series on Hulu “The Bear,” and how stressed bosses — and, for that matter, stressed workers in all sorts of industries — relate to the lead character of Jeremy. Allen White, Carmy, who quits her life as a star chef to run her family’s Italian beef restaurant. But the show appears to have a lasting influence on sales of Italian beef beyond Chicago, the birthplace of the beloved sandwich. Stephanie Breijo talks about “The Bear Effect” with LA chefs, some of whom made and loved Italian beef before the show and are seeing their sales increase. But Chicago native Lucas Kwan Peterson says wait a minute. Not all Italian beef you see is true to the Chicago original. He breaks down the essentials of a real Italian beef, which should be “sloppy and unwieldy, and best eaten immediately standing up.”

No one can doubt Courtney Storer’s Italian credentials. The former Jon & Vinny culinary director grew up in Chicago and, alongside chef, actor and internet star Matty Matheson, was the culinary producer of “The Bear,” created by her brother Christopher Storer. We asked Courtney Storer to show us how to make real Italian beef and Stephanie Breijo watched the chef walk us through her recipe. A key lesson: be careful with the bread.

Shanghai Surprise

Shanghai-style dishes at San Gabriel Wangjia Restaurant.

At San Gabriel Wangjia restaurant, clockwise from left, saute shrimp, salt pork and vegetables with rice, daily vegetables: ta cai, crab with rice cakes from Shanghai, steamed pork buns and ground eel braised in brown sauce.

(Christina House/Los Angeles Times)

If you regularly eat in the San Gabriel Valley, you know that Sichuan cuisine dominates the restaurant scene. Gone are the days when massive dim sum and seafood palaces like the Empress Pavilion in Chinatown or Monterey Park’s Harbor Village (which once hosted Hong Kong’s King Abalone for a sun-dried abalone dinner at $160) were major players. But as Bill Addison writes in his latest restaurant review, SGV isn’t just about Sichuan food. The relatively new Shanghai-style WangJia — in the space that once housed the Big Noodle Island — has a sprawling menu that, in a nod to current trends, includes Sichuan dishes. But opt ​​for the Shanghainese specialties: crab cake with rice or eel or the dish listed on the menu as “salted pork and vegetables with rice” or xian rou cai fan.

Readers tell us about classic Mexican spots we forgot

An illustration of a colorful restaurant.

A classic Mexican restaurant.

(Daniel Villanueva / For the Time)

After last week’s series on classic Southern California Mexican restaurants – including a guide to 38 essential classic Mexican restaurants, as well as Gustavo Arellano’s essay on how Cal-Mex meals are often mocked, slandered or ignored; Lucas Kwan Peterson’s interviews with “five of El Cholo’s most senior employees”; Jenn Harris’ behind-the-scenes tour of Tito’s Tacos and my look back at how the late Jose Hernandez Rodriguez, chef and owner of the original La Serenata de Garibaldi, paved the way for the more complex nuances of Mexican cuisine to be enjoyed alongside classic beloveds – Amy Wong, Food’s audience engagement editor, asked readers to share memories of their favorite classic Mexican restaurants. Amy posted 11 of the many responses we received, including notes on Gilbert’s El Indio on Pico in Santa Monica, Los Toros in Chatsworth, Mi Casa in Costa Mesa and one of my family’s favorites, La Cabañita in Glendale. I usually choose one of the restaurant’s stuffed poblano pepper dishes, either peppers in La Cabañita filled with chicken, almonds and raisins, or peppers in pecan sauce in Nogada filled with meat, dried fruits and of nuts.

Food Bowl Final

We are approaching the final week of the Food Bowl, presented by City National Bank. Highlights include this weekend’s final two Night Market events at Paramount Pictures Studios, including tonight’s ‘Saturday Night Flavor’ featuring a dumpling demonstration hosted by The Times’ Jenn Harris with Lukshon and the Bureau Chief of the father Sang Yoon as well as chefs from Lunasia, plus a Thai cooking demo by Jet Tila. Tastings include dishes from El Ruso Chef Walter Soto Alvarez, Katsu Sando Chef Daniel Son, Kuya Chef Lord Maynard Llera, Park BBQ Chef Jenee Kim and many more. At Backlot Sunday Brunch, look for Chef Kinn Ki Kim, Chef Gunsmoke Brandon Kida, Chef Here Looking at You Jonathan Whitener, Chef Johnny Ray Zone of Howlin’ Ray, Chef Jitlada Southern Thai Jazz Singsanong, Restaurant Chefs Indian Mayura Aniyan Puthanpurayil and Padmini Aniyan, and many others.

At Tuesday’s Baja in the Bungalow, Chef Diego Hernandez of Ensenda’s La Bête Noire cooks up a Baja seafood feast at Le Melody. Three events are scheduled for Wednesday evening, including a discussion on food, the restaurant industry and climate at UCLA’s California NanoSystems Institute with special guest Jorge Gaviria, co-founder of traditional corn specialist Masienda. Billy Harris and I are hosting a LA Regional Food Bank dinner on Wednesday with Nancy Silverton at The Barish in Hollywood. I look forward to the Barish’s whole oxtail and wood oven baked pasta. Also on Wednesday is a screening of the Hulu movie “Prey” with food by Ka’teen and Angry Egret chef Wes Avila.

Food Bowl ends Thursday with a plant-based dinner by chef Mollie Engelhart at her Sage restaurant in Culver City.

Also:

— Singer Robbie Montgomery’s St. Louis soul food restaurant, Sweetie Pie’s Upper Crust, which was featured on the OWN reality show “Welcome to Sweet Pie’s,” closed nearly a week after the son of Montgomery was convicted of murder for hire. conspiracy against his grandson.

– Twitter lit up with Lord Voldemort and nose jokes after Beyond Meat COO Doug Ramsey was arrested and charged with biting off a man’s nose. Meanwhile, Irvine-headquartered Taco Bell announced it would test Beyond Meat carne asada in the chain’s market in Dayton, Ohio.

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It’s Later Than You Think | News, Sports, Jobs https://cucumber-chef.org/its-later-than-you-think-news-sports-jobs/ Sat, 24 Sep 2022 05:51:23 +0000 https://cucumber-chef.org/its-later-than-you-think-news-sports-jobs/

“A lot of people tell me what they’re going to do or how quickly they’ll get back on their feet after the death of a spouse or child. Most of them have never attended the funeral of a spouse or one of their children…”.

Twenty-one years ago this month, 9/11/2001, we can all clearly remember where we were and who we were with as we watched in disbelief as planes flew into the Twin Towers and the Pentagon. I often wonder about the family members of people who were flying out that morning or working in one of the towers or the Pentagon. “Is this the plane my wife is in?” » “About what floor of the North Tower did this plane crash?” “I hope my son is out of the building before it collapses!”

In the hours, days and weeks that followed, we discovered that nearly 3,000 people had died and that more than $7 billion had been donated, collected and allocated by our federal government to help compensate the families of those who had lost their lives.

In late November 2001, Kenneth Feinberg was appointed by Congress to decide, based on earned income and dependent family members, how much each life was worth. A daunting task to say the least. He and his team spent years tracking down and listening to grieving family members, before determining the “appropriate reward” for those who stay. The family of a kitchen worker at a restaurant near the top of the South Tower, originally from Peru, who earned less than $9,000 a year and sent more than half of that home to support his parents and his siblings, would receive the minimum amount of $250,000. More than 25 times his annual salary. Because of the death of their son, they will become the richest family in their small village. They still wished their son was alive instead. The wife and 5 children of a successful bond trader at a top firm upstairs just above this restaurant, who were earning $2.5 million a year, would make “only” receive the “maximum reward” $7.1 million… barely 3 years of replacement income. His second wife would also be entitled to some of that. He may have been an unfaithful husband and an absent father, but at least he was a good provider.

What is life worth? Probably more than we realize, until this life is over. I encourage you to read this book, “What is life worth” or watch the new Netflix movie starring Michael Keaton about Mr. Fienberg’s labor of love to figure out what every life was like “The pain.”

No amount of money will ease the grief of loved ones, but it can pay off mortgages, provide college degrees without 6-figure student loans, and buy things like suspenders, prom dresses, and birthday gifts afterward. the death of a breadwinner.

Coincidentally, September is also Life Insurance Awareness Month. Will your family be okay if tomorrow is the last morning they see you drive off to work or leave on a plane trip that ends badly?

I have life insurance so that when I die, my wife Paula, whom I met in college in 1978, can continue doing the things she loves to do and take care of our children for as long as they will live, even if it is 30 or 40 years later, a parent may have to take a second job and is now responsible for doing all the tasks that two parents shared. If the surviving parent cannot stay in the same home due to financial constraints, they may have to move and often a move requires changing schools and making new friends.

I have enough life insurance to make sure Paula and our four youngest children can stay in the house where they feel very comfortable and safe and don’t have to worry about anything. a mortgage loan. They could still have a weekly pizza night. I often joke that when I die I want Paula to be able to say “Well, Kevin wasn’t such a great husband or father, but he sure could buy life insurance!” Every life matters and no one should die for free. What is life worth? More than you would guess and as a client and close friend reminded me after her terminal diagnosis, “Kevin, make sure you tell people it’s later than they think!”

Kevin Burckhard is a Minot native and life member of the Million Dollar Round Table (MDRT) and the National Association of Insurance and Financial Advisors (NAIFA) as well as husband of one, father of 3, dad of 6 and grand- father of 2 beautiful daughters.



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Far-right ‘newspapers’ spread misinformation about Pritzker https://cucumber-chef.org/far-right-newspapers-spread-misinformation-about-pritzker/ Fri, 23 Sep 2022 23:03:00 +0000 https://cucumber-chef.org/far-right-newspapers-spread-misinformation-about-pritzker/

Far-right activist Dan Proft has proven time and time again that he is very effective at drawing attention to himself and getting under Governor JB Pritzker’s skin in the worst possible way.

Proft’s newspapers, for example, published several articles with photos of Pritzker’s daughter. Sometimes the stories were wrong, like when a false claim was made that Pritzker’s daughter was sitting outside at a Chicago restaurant with several friends in violation of the 10-person rule during the pandemic.

“It wasn’t her,” Pritzker told reporters in November 2020, as COVID-19 deaths and hospitalizations soared. “But the photo misidentifying him started doing the rounds on social media, helped by the trolls that permeate these social media platforms these days. My office released a statement making it clear that it was not my But that didn’t stop elected Republicans, a network of in-state propaganda publications, and some radio shockers from telling people the photo was of my daughter, when they knew it was a lying.

“Put yourself in the shoes of a high school girl who is armed against her father by his political opponents. Armed with lies,” Pritzker said. Even so, the photo and the story are still online.

The newspapers, owned by parent company Local Government Information Services (LGIS), carried stories showing the young woman partying in the Bahamas outdoors, riding horses outdoors and having fun with friends outdoors at Lollapalooza.

Proft also co-hosts a morning radio show with Amy Jacobson, who spoke at a public rally against the governor’s pandemic mitigation measures and regularly showed up at Pritzker press conferences to pose. loaded questions, to the point that she was eventually banned from pressers, although the ban was lifted soon after.

Proft’s exact affiliation with LGIS is unclear. The printed version is regularly sent by unsolicited mail to a large number of registered voters. The latest edition features a front-page claim that Pritzker and his transgender aunt (a wealthy Republican who backed Bruce Rauner) are in cahoots to bust the gender “myth,” a claim that has been circulating on websites for months. ‘far right.

Newspapers have also been accused of publishing inflammatory and racist stories about accused felons soon to be released in suburban communities. Pritzker himself addressed this edition, calling it “a message from a racist political consultant”. The newspaper also published wildly false statements from a state attorney who warned that reforms to the now notorious SAFE-T Act would bring the “end of days.”

It’s unclear who funds the newspapers, but Proft also heads the People Who Play by the Rules PAC, an independent spending committee supporting Darren Bailey’s gubernatorial campaign and funded solely by far-right billionaire Dick Uihlein.

Last week, a Shaw Local newspaper article on Proft newspapers noted in passing that LGIS was using Paddock Publications’ franking license. According to a recent press release from the Illinois Press Association, the Paddock Printing Plant in Schaumburg is owned by the Daily Herald Media Group.

Many journalists and others were stunned by the revelation. Proft’s newspapers have been accused of deliberately spreading misinformation and amplifying racism and homophobia. The Illinois Press Association has done its best to point out that LGIS is not a member and that the society’s newspapers are not actually news. The fact that a respected publisher was printing and mailing these newspapers came as a shock, especially since the Daily Herald played an active role in the Illinois Press Association.

Pritzker then kicked the story into high gear by withdrawing from a debate hosted in part by the Daily Herald. A few hours later, Paddock Publications announced that it had dropped its print and mail contract with LGIS, saying it did not want to participate in the fight between Pritzker and Proft, but denying that it had done anything wrong. In a bitter response, Proft claimed he was a “longtime customer” of the Daily Herald, so you have to wonder how long the Daily Herald has been doing this.

The big loser in all of this is the Daily Herald, which has lost an incalculable amount of respect for its integrity that it may never regain due to its active participation in a tsunami of viral misinformation in dangerous times. Pritzker prevailed and was able to distract from other important campaign issues. And Proft drew attention to himself and his radio show and a platform for saying things like calling Pritzker a “bedwetting spoiled brat.”

Rich Miller also publishes Capitol Fax, a daily political newsletter, and CapitolFax.com.

The Sun-Times welcomes letters to the editor and editorials. See our guidelines.

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COVID-19 has changed the way we eat out – here are the trends that are here to stay https://cucumber-chef.org/covid-19-has-changed-the-way-we-eat-out-here-are-the-trends-that-are-here-to-stay/ Fri, 23 Sep 2022 08:21:54 +0000 https://cucumber-chef.org/covid-19-has-changed-the-way-we-eat-out-here-are-the-trends-that-are-here-to-stay/

Monkey Business Images // Shutterstock

Restaurant trends that will endure after COVID-19

Group of friends enjoying a meal in a restaurant

Restaurants had to make major adjustments when dining halls around the world had to close due to COVID-19. Between delivery services and clever outdoor seating arrangements, companies got creative to keep customers interested in ordering, but that still wasn’t enough to keep sales close to before levels. the pandemic. The U.S. restaurant industry did about $240 billion less in sales than expected in 2020, and some industry experts say restaurants will never recover from the pandemic.

The task force has gathered facts and statistics on restaurant industry trends since the start of the COVID-19 pandemic from industry experts, government data and news sources to determine which trends are here to stay.

While the restaurant industry has seen major changes, the pandemic has ended up being a catalyst for the industry. This sparked trends that helped some restaurants thrive, forcing many to embrace operational changes that may not have been considered before. However, not all restaurant trends of COVID-19 are seen as positive, and many businesses continue to face significant setbacks in recent years. Here are some examples of the creative changes that have resulted from the pandemic, with many trends that may have changed the way we eat.



Bilanol // Shutterstock

QR Code Menus

Close up of guest scanning qr code with mobile phone

In an effort to reduce the spread of COVID-19 on surfaces, many restaurants have moved away from using physical menus and instead rely on QR-code menus. Diners use their phone to scan a barcode, taking them to a website where the menu is easy to navigate.

According to the National Restaurant Association‘s 2021 Mid-Year State of the Industry Survey, 57% of consumers viewed and ordered from a restaurant’s online menu during the pandemic. Additionally, The New York Times reported that according to another association survey, half of all full-service restaurants have launched QR-code menus since the pandemic began.

While this made it easier for customers to minimize their contact, it also eliminated staff time spent sanitizing menus or printing new ones. It also reduced the amount of waste produced by the restaurant, especially if the restaurant changed menu options often. It even turned out to be a time saver; some restaurants are offering a way for customers to pay directly on their phone instead of waiting for the server, reducing the number of touch points and reducing the risk of spreading the virus.

QR codes have also given restaurants an easy way to track consumer data, allowing businesses to build a database of customer history and contact information to augment their email marketing efforts and promote loyalty programs.



Renata Ty // Shutterstock

Street and sidewalk meals

An outdoor restaurant in midtown Manhattan

After the Centers for Disease Control and Prevention determined that COVID-19 virus particles are less likely to spread outdoors — and in highly ventilated areas — restaurants provided outdoor seating options , often blocking spaces for tables on sidewalks, curbs and the street. In September 2021, 72% of full-service restaurants and 57% of limited-service restaurants said they offered alfresco dining via a patio, deck or sidewalk, according to the National Restaurant Association.

Street restaurants have seen great success while increasing the number of tables and increasing restaurant operations, and many continue to offer outdoor seating year-round. New York City, for example, has implemented a permanent open restaurant program, allowing businesses to take advantage of sidewalks and sidewalks indefinitely.



Heidi Besen // Shutterstock

Staff shortages

Sign in restaurant window saying restaurant is understaffed

Although some restaurants saw an increase in business thanks to email marketing and curbside dining, many businesses still suffered from staff shortages. In 2020, more than 2.5 million jobs in the restaurant sector disappeared and around 110,000 establishments closed their doors permanently.

Since then, many restaurants have never seemed to recover, despite the number of jobs available in the market. As of June 2022, there were over 1.3 million job openings in the accommodation and food service industry, which includes restaurant and hospitality jobs. In July, the same sector hired about 74,000 people, but the workforce is still down significantly.



Gorodenkoff // Shutterstock

Home delivery

A food delivery man delivers a restaurant order to a customer

Even though meal delivery service has exploded during the pandemic — providing more convenience for customers who prefer to play it safe at home — demand for home delivery has dwindled somewhat. Part of the reason is due to rising inflation costs, which makes meal delivery services expensive compared to grocery shopping or ordering directly from a restaurant. Additionally, with vaccines reducing COVID-19 death rates and easing social distancing guidelines, customers are returning to in-person dining, resulting in decreased use of third-party services like DoorDash, Uber Eats and Grubhub.



ESB Professional // Shutterstock

Price increases

Close-up image of man giving credit card to waiter in cafe

Inflation is also driving the rise in restaurant food prices – in July 2022, out-of-home food prices were up around 7.6% from July 2021 rates. According to the New York Times, staff shortages, supply chain issues and even the Russian invasion of Ukraine have caused price increases at many restaurants across the United States.

Some of the foods whose prices have climbed over the past year include beef, pork, scallops and wine. Pantry staples like cooking oil and flour were also hit – prices for canola oil alone rose 159%. With prices skyrocketing, restaurants have no choice but to pass these increases on to their diners, creating a much higher price at the end of the meal.

This story originally appeared on Task and was produced and
distributed in partnership with Stacker Studio.


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