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An Italian restaurant has consented to serve Hawaiian pizzas, but there's a twist.

2025-03-05 02:54:30 By William Martinez

An Italian eatery has consented to serve 'disgusting' Hawaiian pizzas to its patrons, but there's a staggering condition attached.

Lupa Pizza in Norwich has implemented a £100 fee for customers who choose to add pineapple as a topping to their dishes, as the establishment firmly believes that the fruit does not belong on pizza.

On Deliveroo, their Hawaiian pizza is priced at an eye-watering £100, and the description playfully states: 'Sure, for £100 it’s yours. Don’t forget to add the champagne! Go ahead, you daredevil!’

The owner and head chef of Lupa informed the Norwich Evening News that they have raised prices for all fans of the sweet topping, citing their strong dislike for it as the reason behind the decision.

Co-owner Francis Woolf expressed his strong dislike for pineapple on pizza, stating, "I can't stand it." Meanwhile, head chef Quin Jianoran chimed in, saying, "I enjoy a piña colada, but when it comes to pizza, pineapple is a definite no. I’d prefer to top it with a strawberry than that tropical nuisance."

The restaurant, which launched in June 2024, asserts that it accommodates every palate - provided that customers are not in favor of pineapple pieces on their pizzas.

Lupa provides personalized pizzas, allowing customers to select their preferred toppings.

Additionally, they feature intriguing monthly specials such as beef shin rendang and garlic-infused whipped tofu.

Lupa Pizza in Norwich has implemented a £100 fee for customers who choose to add pineapple as a topping to their dishes.

On the left, Francis Woolf, Quin Jianoran, and Felix Rehberg from Lupa Pizza in Norwich, Norfolk, are gazing at a Hawaiian pizza with evident distaste.

The owner and head chef of Lupa shared with the Norwich Evening News that they have raised prices for all fans of the sweet topping, citing their distaste for it as the reason behind the decision.

The eatery, which launched in June 2024, asserts that it accommodates every palate—provided that patrons do not endorse pineapple pieces on their pizzas.

Amidst the heated debate on the internet, Lupa created an online survey to gauge the true opinions of the public regarding the contentious issue.

If 'yes' prevails, they'll reluctantly agree to include the Hawaiian as one of their monthly specials.

"If pineapple gets the most votes, I'll go ahead and make it, though I won't be thrilled about it – and I might raise the price to £200 next time," Quin remarked.

Although many Brits express their dislike for pineapple as a pizza topping, a YouGov poll reveals that approximately 53 percent of the population actually enjoys it.

To celebrate the controversy, Lupa have decided to start offering pina colada cocktails as part of their menu.

The combination of ham and pineapple is thought to have originated in Canada in 1962, created by Sam Panopoulos, a Greek immigrant who drew inspiration from the sweet and savory flavors of Chinese-American cuisine, rather than being invented in Hawaii.

It aligned with a growing interest in Tiki culture that emerged after Hawaii became a U.S. state in 1959, leading to a surge in the popularity of canned pineapple as a sought-after import.

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Food

The Sunset Lounge at the Hyatt in Carmel Highlands boasts exquisite cocktails set against a breathtaking view.

2025-03-05 02:54:30

View pictures in App save up to 80% data. SARA RUBIN For the past decade, Bryan B. has been mixing drinks at the Sunset Lounge while simultaneously enjoying some of the best whale-watching views. The bar provides an incredible vista of the ocean, similar to the high-end restaurant it shares its location with, but in a more casual setting. “The green flashes are truly amazing to see,” says B., who prefers to go by just his last initial. That’s why there is a compelling case to be made that this bar is best enjoyed in the winter, when sunset arrives along with happy hour. Post up at Sunset Lounge this time of year at 2-5pm, and you can order from a relatively reasonably priced food and drink menu – with additional happy hour discounts from 3-5pm – and also take in an epic sunset. "I’ve yet to encounter a customer dissatisfied with happy hour, especially during winter when the sunset view is truly spectacular," admits host Elijah Evans. The best-selling drink is the sous vide old fashioned, which the bar team prepares in 3-liter batches that sell out daily. The eight-hour slow-cooking process infuses the Bulleit rye-based cocktail. “It extracts the oils from the orange peels, and you get very robust flavors – it’s very nice,” B. says. One of its benefits is consistency; by preparing drinks in large batches, each old fashioned will have the same strength and flavor profile. What changes daily, even hourly, is that view – so come all year, or come when the sun is low and sunset is during happy hour.

Food

Alcohol-Induced Perception Distortion

2025-03-05 02:54:30

If beer makes you smarter (one can hope), then Tuesday night trivia at The Brass Tap in Marina should be a breeze. But you can only find out if their 60 taps can help by taking part. The questions are in several categories. Spoiler alert, they can be challenging; turns out beer is not a substitute for retained knowledge. But you can win Brass Tap gift cards, which is a good thing. This week’s trivia night takes place Jan. 14 from 5-7pm. 99 General Stilwell Drive, Marina. 383-7404,

Food

Chinle’s BBQ Bus: Bringing together family, faith, and delicious flavors

2025-03-05 02:54:30

View pictures in App save up to 80% data. Navajo Times | Robert Bettis Yvonne Preston, a staff member at the BBQ Bus, prepares meat on a grill within the BBQ Bus located in Chinle. CHINLE – For 13 years, the local BBQ Bus has been a staple serving up delicious comfort food from a converted school bus. What started as a small food truck with a limited menu has grown into a full-fledged mobile kitchen with a devoted local following. Behind the bus’s success is a story of family, faith, and hard work. View pictures in App save up to 80% data. Navajo Times | Robert Bettis' BBQ Bus in Chinle, a repurposed school bus now operating as a food truck, offers the community freshly made meals using quality ingredients every Friday during lunch. Theresa Montoya, who manages the BBQ Bus and has been with the team for many years, has played a crucial role since its inception. Starting out as a delivery driver, she eventually shifted to a full-time position on the bus as the business evolved in response to increasing fuel prices. Throughout her journey, she has witnessed the transformation of the bus from a small shuttle into a spacious, fully-equipped school bus, complete with custom gear and an enticing menu that keeps customers coming back for more. Montoya reminisced, “Initially, we had a weekly rotation of meals like spaghetti, meatloaf, and my aunt's renowned green chili chicken enchiladas.” As patrons expressed their desires, the menu began to grow in response to their feedback. “Our owner prepares his barbecue sauce from the ground up. Even the Sloppy Joe sauce is made in-house.” Home-cooked meals The BBQ Bus has consistently emphasized its commitment to homemade quality. Montoya shared how their use of fresh ingredients distinguishes them from typical fast food options. “We don’t rely on timers in our kitchen. Each dish is carefully monitored and prepared by hand. Our vegetables are chopped fresh every morning, and we never use frozen meat.” The team's path to achievement has certainly faced its share of obstacles. One significant challenge was frying fries, primarily due to inadequate equipment. For a long time, they could only provide chips since their fryers were positioned outside the bus, exposed to the weather. However, with recent upgrades, they have broadened their menu to include offerings such as chili dogs, cheese fries, and their renowned BBQ pulled pork sandwiches. "I love grabbing a pulled pork sandwich for lunch," mentioned a customer during their break from the Chinle IHS, "but you have to get there early; otherwise, they might run out." Beyond just a food truck However, the BBQ Bus represents more than merely a food truck; it embodies the family's strong connections to Chinle and their beliefs. Gregory Scott, the owner of the bus, shared, “We purchased our first bus when my wife and I relocated from Chicago to Chinle. It was priced similarly to renting a U-Haul, and I intended to sell it after our move to recoup my expenses.” View pictures in App save up to 80% data. Navajo Times | Bernie Khoury, an employee at Robert Bettis BBQ Bus, expertly mixes up a variety of refreshing beverages to fulfill customer requests from an extensive array of flavors. “I kept insisting to everyone how amazing a food truck idea it was,” he shared. “But no one seemed interested, so I eventually convinced myself to create my own food truck. That’s how our journey began.” Scott, who is not a native, serves as the pastor of the Memorial Baptist Church in the area, while Montoya takes on the role of Sunday school teacher. Her journey with the church started nine years ago when she was encouraged to assist with teaching. Since then, she has remained committed, experiencing personal development and a stronger bond with her community. "I was raised in a church environment, but the moment I entered this particular one, I truly experienced the presence of the Holy Spirit for the first time," Montoya recounted. "Now, I have the joy of teaching the children from the Bible, and it's incredibly fulfilling to watch their faces brighten as they learn." The church operates a monthly food pantry, helping families in need gain access to nutritious food. This commitment to service is mirrored in the mission of the BBQ Bus, which aims to deliver high-quality meals prepared with love for the community. Starting from modest origins and evolving into a cherished establishment in Chinle, the BBQ Bus exemplifies dedication, culinary skill, and the strength of family backing. In the words of Montoya, “Our mission is to provide delicious food and contribute positively to our community.”

Food

The Good Food Guide 2025 has revealed its list of the best restaurants nationwide, yet Liverpool has been notably absent from the rankings.

2025-03-05 02:54:30

The accolades feature the "up-and-coming chef" and the "restaurant of the year." View pictures in App save up to 80% data. The interior design of Skof restaurant is a harmonious blend of modern elegance and cozy comfort. The space features warm lighting that creates an inviting atmosphere, complemented by tasteful decor that highlights local artistry. Natural materials like wood and stone are used throughout, enhancing the organic feel of the environment. Plush seating arrangements encourage relaxation, while carefully curated table settings add a touch of sophistication. Overall, the interiors at Skof restaurant provide a perfect backdrop for a memorable dining experience. The Good Food Guide has released the shortlist for its 2025 awards - but Liverpool's restaurants have been overlooked. The awards, which are presented in partnership with booking platform OpenTable, aim to recognise the best and brightest venues in the UK hospitality industry. This year, accolades will be awarded to recipients in categories such as 'up-and-coming chef', restaurant of the year, and 'most stunning' restaurant. Unfortunately, no establishments from Liverpool or the surrounding Merseyside region have been included in the shortlist this time. The winners will be revealed during a ceremony in London on February 3. The list of nominees, announced prior to the awards ceremony, features some of the most renowned dining establishments in Britain, including The Ritz Restaurant, St John, and Opheem, all vying for the title of Dining Establishment of the Year. Additionally, the Chef to Keep an Eye On category is more competitive than ever, showcasing seven promising chefs who are recognized as the future stars of the culinary world. The Top New Dining Spot accolade highlights the standout openings from the previous year, featuring Tom Barnes' Skof in Manchester and Stuart Ralston's Lyla in Edinburgh as some of the most thrilling and ambitious venues. Additionally, for 2025, The Good Food Guide introduces a new category to honor exceptional dining experiences with the Top Value Set Menu award, recognizing remarkable affordability in restaurant offerings. Chloë Hamilton, the co-editor of The Good Food Guide, remarked: "The shortlist for this year is an impressive blend of renowned chefs and some exceptional emerging talents that every restaurant enthusiast should pay attention to. Based on last year's event, we anticipate that our return to Theatre Royal Drury Lane will be an unforgettable night full of celebration and memorable surprises." The full shortlist for The Good Food Guide Awards 2025 is below - but if you want to find out about Liverpool restaurants that were worthy of the list, you can take a look at our must-visit guide here. Dining Establishment of the Year Osip, Somerset Restaurant Jericho, Leicestershire St John (Smithfield), London Opheem, Birmingham The Ritz Restaurant, London Top New Dining Spot Skof, Manchester Lyla, Edinburgh Briar, Somerset Row on 5, London Albatross Death Cult, Birmingham Native, Worcestershire Beverage Selection of the Year KOL & Fonda, London Timberyard & Montrose, Edinburgh Osip, Somerset Cornus, London Chef to Keep an Eye On Jake Dolin - Manteca, London Elliot Hashtroudi - Camille, London Sam Lomas - Briar, Somerset Kyu Jeong Jeon and Duncan Robertson - Dongnae, Bristol Maria Close - Rockliffe Hall, County Durham Meedu Saad - Super8 Restaurants, London Philip Mcenaney and Katie Austin - Boath House, Nairn Top Value Set Menu Josephine Bouchon, London The Palmerston, Edinburgh Dilsk, Brighton Pompette, Oxford Wilsons, Bristol The Devonshire, London The Most Stunning Dining Experience Grace & Savour, West Midlands The Dover, London Hearth, Hampshire The Park, London Woven by Adam Smith, Berkshire Wildflowers, London The Russell Norman Award for Outstanding Restaurateur of the Year David Carter, DCCO group Jason & Irha Atherton, The Social Company James Gummer, Olivier van Themsche & Phil Winser, Public House Group Guirong Wei, Master Wei, X’ian Impression, Dream X’ian Florence Mae Maglanoc, Maginhawa Group Dom Hamdy, Ham Group Jonathan MacDonald and Daniel Spurr, Scoop Restaurants

Food

7 Common Misconceptions About Plant-Based Meat: What Ingredients Are in Your Veggie Burger?

2025-03-05 02:54:30

View pictures in App save up to 80% data. Curious about what's actually in your veggie burger? These seven common misconceptions about plant-based meats could shed some light. Image credit: Depositphotos Plant-based meats offer a healthier way to savor your favorite dishes. However, are these alternatives truly as nutritious and eco-friendly as they appear, or are widespread misconceptions distorting our understanding? Here are seven myths regarding plant-based meats, revealing the facts behind your veggie burger just in time for Veganuary. The increasing popularity of plant-based eating habits An increasing number of individuals are becoming acquainted with veganism and vegetarianism, as these lifestyles gain traction in mainstream media. Fast food restaurants are responding to this trend by introducing plant-based choices for their patrons, such as KFC's Beyond Chicken and Burger King's Impossible Burger. Initiatives like Veganuary, which encourages participants to adopt a vegan diet for the month of January, are inspiring more people to delve into veganism. Additionally, cutting-edge plant-based meat alternatives are capturing the interest of even the staunchest meat lovers. A February 2024 study by Statista indicated a growing interest in plant-based diets with approximately 4% of the United States population, equating to 13.4 million people, identifying as vegan. This significant rise has led to an increase in products designed to mimic the look, flavor and texture of meat, offering consumers more choices than before. But everything about this lifestyle may not be as perfect as it seems, and knowing the truth behind plant-based meats might make you rethink before taking another bite of that veggie burger. Plant-based meats offer a healthier alternative. Medical News Today states that plant-based meats provide vitamins, minerals and antioxidants necessary to support health. They can aid with weight management, diabetes and gut health, and may reduce the risks of heart disease, hypertension and cardiovascular issues. The drawback? A lot of plant-based meat alternatives have elevated sodium content, which can elevate the risk of hypertension. Additionally, they often miss out on vital nutrients such as vitamin B12 and zinc. Certain plant-based items may include unhealthy artificial additives, fillers, and an overload of fats, making it crucial to examine nutritional labels and select options that feature whole-food ingredients. Aren't plant-based meats merely unhealthy processed foods? While some plant-based meats undergo processing to achieve meat-like qualities, BBC contends that many are made from whole food ingredients like peas, beans, lentils and grains. Plant-based meats are not inherently junk foods as many are crafted to offer valuable nutrients over traditional meat like lower saturated fats and added fiber. It's essential to examine the ingredients list of whole foods when shopping at the grocery store. Advances in food technology have produced items that mimic the texture and flavor of meat with minimal processing, allowing you to prepare your beloved meatballs without any guilt. Plant-based meats do not provide adequate protein levels. According to ScienceDirect, many plant-based meat products are designed to deliver similar or even higher amounts of protein than their animal-based counterparts, depending on the ingredients used. Healthline further supports plant-based proteins, stating that they can contribute to a healthier diet to avoid health risks linked to high consumption of red and processed meats, like diabetes, cardiovascular disease and certain cancers. Do plant-based meats harm the environment? A study sponsored by Elsevier revealed that plant-based meat substitutes generally have lower greenhouse gas emissions than animal-derived meats. They also require less land, with studies showing land use for plant-based burger patties is up to 14 times lower than beef. The study further supports that plant-based meat has a significantly smaller water footprint and demands less non-renewable energy. But The New York Times argues otherwise, saying that many plant-based companies fail to disclose emissions from crops, livestock or deforestation due to soy which is usually the key ingredient in several plant-based products. While plant-based meats represent a more sustainable choice, their environmental impact is not free from concern. Do they have a flavor similar to actual meat? Advances in food science have led to plant-based meats that closely mimic the taste and texture of animal meat. According to ScienceDirect, completed processes, including the Maillard reaction that causes food to brown and develop flavor, and using specific chemicals, like cysteine and ribose, are employed to mimic the savory flavors of meat during cooking. Plant-based meat alternatives are rich in protein, utilizing ingredients like soy, lentils, and mushrooms to provide the satisfying juiciness and texture that meat enthusiasts desire. What’s behind this innovation? A combination of smart additives, including flavor boosters and binding substances, which work together to mimic the experience of eating meat. Although there are still some texture issues to address, these products are quickly advancing, presenting nutritious choices that could easily make you forget you’re not consuming actual meat. Plant-based meat alternatives contain a high amount of genetically modified organisms (GMOs). Not all plant-based meats contain genetically modified organisms or GMOs. PR Newswire reported in 2022 that 52% of plant-based food sales are Non-GMO Project Verified, indicating a strong consumer preference for non-GMO options. Many brands offer non-GMO choices, like Beyond Meat which uses simple plant-based, non-GMO ingredients in their products. They derive their proteins, fats, minerals, flavors, colors and carbohydrates from sources like peas, beans, potatoes and brown rice which all do well in soups, stews and more. Because of these factors, you get all the benefits you like without the cholesterol, hormones and GMOs. As they say: It’s meat, upgraded. Plant-based meats can be enjoyed by everyone, not just vegans and vegetarians. The increasing appeal of plant-based meats can mainly be linked to flexitarians—individuals who haven’t fully eliminated meat from their diets but are reducing their intake for health or environmental considerations. It's akin to striving for a healthier lifestyle while still enjoying a burger accompanied by fries. A ProVeg International research shows that 70% of Beyond Meat consumers are flexitarians and that 9 out of 10 U.S. shoppers who purchased plant-based milk also buy dairy milk. Plant-based options are stepping up to the plate, offering flexibility and flavor so you can feel good while indulging in the occasional cheat meal. And even if you’re not flexitarian, why not join the movement? Now, pick up that vegetable burger. Plant-based meats provide a tasty and sustainable option for all kinds of eaters – not just vegans and vegetarians. While plenty of myths surround their benefits, they offer a flavorful, guilt-free alternative to enjoy your favorite dishes. So, next time you reach for that veggie burger, you’re not only making a good choice for your health but for the planet as well.

Food

The Trader Joe's Marinated Meat That Falls Flat on Flavor

2025-03-05 02:54:30

View pictures in App save up to 80% data. Jeff Bukowski/Shutterstock.com Marinated meat is punchy in flavor and tenderized in texture; it's the perfect culinary concoction. And everyone's favorite affordable grocery chain, Trader Joe's, has a pretty impressive range of ready-marinated meats. Yet when Tasting Table launched an in-depth investigation into Trader Joe's marinated meats, ranking them from worst to best, there was one product that disappointed miserably. Our taste-tester found that Pollo Asado Autentico has a surface-level flavor that hinges almost entirely on paprika. And while we're not one to knock the classic red spice (every budding chef should know how to cook with paprika), it fell short of the traditional pollo asado balance of achiote paste, oregano, and citrus. The result? A lackluster concoction of flavors dominated by a mildly redeeming kick of a singular heavy-handed dose of spice. So much for its boldly claimed authenticity, right? Tasting Table's reviewer was quick to emphasize that this wasn't the worst prepared food at Trader Joe's, but it's certainly down in the lowest rung of products. Other customers firmly agree, with some claiming they threw it instantly in the trash bin. The general consensus was a lack of flavor, but there's also widespread criticism over texture, citing a rubbery consistency that one Reddit reviewer stated was "disgusting." Among those who actually proceeded to use Trader Joe's Pollo Asado Autentico, there was a key theme: added ingredients. As a burrito bowl component or mixed with citrus garlic spice, this marinated chicken better stood its ground. It won't wow your taste buds alone; if you have to use it, get creative and incorporate the poultry into a recipe. What are the actual ingredients in TJ's Pollo Asado Autentico? View pictures in App save up to 80% data. Let's get the magnifying glass out; where exactly has this pre-packaged marinated classic gone wrong? A quick glance at the (rather lengthy) ingredient list is a good place to start. Trader Joe's Pollo Asado Autentico uses boneless skinless chicken breast, up to a 20% solution containing water, seasoning, and sodium lactate — a salt-based lactic acid that increases meat safety. Its listed flavorings include paprika with black and cayenne pepper, alongside smaller amounts of garlic, dehydrated onion, lemon juice, and extras like cilantro and soy. As Tasting Table's reviewer suggested, the balance is weighted towards a liberal dashing of paprika. Compared to traditional homemade recipes, Trader Joe's approach is lighter on key citrus ingredients like lime and earthy-flavored spices like cilantro and achiote paste. It also avoids bone-in cuts, which produce juicier results but require longer marinating times. Whether you purchase a packet or not, take the store's Pollo Asado Autentico as a sign to reinvest time in your home-marination strategies. It might be time to learn the triple-dip marinating technique for the tastiest meats, and you should definitely know the absolute best ratio for marinades. Feeling inspired in your pursuit of pollo perfection? Every cloud has a silver lining.

Food

A Salute to Vibrant Women

2025-03-05 02:54:30

View pictures in App save up to 80% data. Nicola Nice, a sociologist, entrepreneur, and author discussed her new book about the role of women in cocktail history at the historic Laird & Company distillery in Colts Neck. Laura D.C. Kolnoski Written by Laura D.C. Kolnoski COLTS NECK – “Here’s to the gracious hostess whose warm welcome is truly delightful and whose delightful cordial is a perfect treat.” Introducing a captivating new book that explores the role of women in shaping the history of cocktails and cocktail culture: “The Cocktail Parlor: How Women Brought the Cocktail Home” by Nicola Nice, Ph.D. (2024 Countryman Press). This delightful read makes for an ideal gift during a festive season brimming with celebrations.  Spanning from the 1800s to contemporary times, this 216-page historical recipe book showcases over 100 adaptations of traditional cocktails, featuring drinks like Martha Washington’s Happy Hour Punch and the Green Skirt, which draws inspiration from the Harlem Renaissance. The chapters highlight beverages that gained popularity in various periods, and also include recipes for syrups and unique flavor inspirations.  On a recent Sunday, Nice discussed her book with invited guests at the circa 1700s headquarters of Laird & Company, America’s oldest distiller and holder of U.S. Distillery License No. 1, issued after the repeal of Prohibition. Family-owned and run for nine generations, the company’s vice president and world ambassador is Lisa Laird-Dunn, whose grown children have now joined the business.  Laird-Dunn and her son Gerard organized the afternoon event with the help of Night Owl Hospitality from Asbury Park, presenting dishes inspired by "The Cocktail Parlor" that featured Laird's products.  View pictures in App save up to 80% data. Lisa Laird-Dunn, vice-president of the company her family has led since the 1700s, shared some of her family’s historic artifacts during a recent tour of the headquarters. Laura D.C. Kolnoski Nice met Laird-Dunn, whom she regards as a mentor, through the Women’s Cocktail Collective, an organization established in 2015 to support female professionals in the liquor sector by facilitating networking opportunities and raising funds for charitable initiatives. Originally from Britain, Nice relocated to the U.S. in 2007, just as the cocktail revival was gaining momentum, and made New York her home.   “Few women were running liquor companies then,” said Nice, founder and CEO of Pomp & Whimsy Gin. “Lisa is so humble, kind and generous. She’s the hostess with the mostest, as Pearl Mesta was called.” Mesta, profiled in Chapter 5, “The Grand Hostess,” was renowned for her cocktail parties in the 1920s through 1940s, populated by famous guests. She was America’s first ambassador to Luxembourg and the nation’s first female ambassador. The Black Russian was created in Mesta’s honor and she was immortalized in Irving Berlin’s 1950 musical “Call Me Madam.”  “As a commercial sociologist focused on cocktail trends during the day and an avid cocktail enthusiast by night, I have always been captivated by the rituals of hospitality and the social evolution of food and beverages,” stated Nice, who consults for major companies such as beverage giant Diageo. “With ‘The Cocktail Parlor,’ we finally shine a well-deserved light on women's contributions to cocktail history.”  Driven by a sense of purpose, Nice set out to gather female-authored literature spanning the last two centuries, encompassing everything from domestic management and etiquette manuals to culinary and hosting guides. Her initial intrigue soon turned into exasperation when she realized the scarcity of resources on women's contributions to cocktail culture. This led her to reach out to author Robert Simonson, who had shared his list of the most impactful cocktail books on Instagram. When she highlighted that none of his selections featured female authors, he encouraged her to create her own book, utilizing the insights she had gained from her extensive research.   Simonson, present at the Laird’s event, penned the foreword for “The Cocktail Parlor,” remarking, “The straightforward yet significant insight that Dr. Nice revealed… is that homemakers played an equally important role in the proliferation of cocktail culture as the saloon proprietors.”   “Cocktails emerged as a trend during the late Victorian period,” she noted, mentioning that women played a significant role in popularizing timeless drinks such as the martini, Manhattan, and old-fashioned. Barred from exclusive clubs, women—who became the “Chief Entertainment Officers at home”—established their own cocktail lounges. The first extensive cocktail guide, released in 1862 by bartender Jerry Thomas, featured numerous cordial liquors that were actually concoctions women had been creating for ages to preserve fruits, combat illness, enhance wellness, and add flavor to their meals.  View pictures in App save up to 80% data. Gerard Laird-Dunn, currently collaborating with his mother Lisa and sister Emilie in their family enterprise, mixed Jersey Girl cocktails featuring Laird spirits, much to the enjoyment of the guests in attendance. Laura D.C. Kolnoski “I aimed to share the tale of the cocktail and the remarkable women associated with it, who led captivating lives, including their struggle for women's rights,” Nice remarked. “During the Gilded Age, women wielded significant social influence, participating in tea gatherings that also served as suffragette meetings. Back then, they were barred from entering bars and could only visit restaurants during the day or for dinner accompanied by men.”  The book delves into the transformation of formal cocktail gatherings that began in the 1950s and ’60s, leading to the more relaxed house parties we see today. It includes insights on craft cocktails, essential bar cart items, key pantry ingredients, glassware choices, and tips for delivering a heartfelt toast at any event. Notable figures such as the late Julia Child, Barbara “B.” Smith, and Martha Stewart are featured throughout. The concluding chapter focuses on no-proof cocktails, offering innovative recipes that reinterpret classic drinks with the use of homemade cordials and teas. After Nice's presentation, Laird-Dunn guided the guests through her family's historic residence, which now serves as the firm's offices. She shared personal stories and historical insights about her family, highlighting Laird's significance in American history. Laird-Dunn was the final family member to reside in the well-known white house with yellow shutters located at the intersection of Laird Road and Route 537, where she lived with her parents. She also became the first female member of her family to take the helm of the company since her grandmother assumed leadership following her grandfather's passing.  “This is my top choice for a location,” Laird-Dunn remarked as she swung open the door to Bonded Warehouse No. 1. Once inside, visitors discovered that the company is responsible for producing the majority of Applejack and American Apple Brandy available, utilizing three to four million apples during the distillation period. The diverse apple varieties are sourced from Virginia, with the finishing touches completed at the Colts Neck site.  The company's inaugural sales record dates back to 1780, but the family had been producing their product a century earlier at the location that is now known as the Colts Neck Inn on Route 537. George Washington frequented this stagecoach stop, and legend has it that, after some convincing, he became the sole individual outside the family to acquire the Applejack recipe. At that time, Robert Laird, the owner, provided Washington's troops with the alcoholic beverage. "As the tour wrapped up, Laird-Dunn stepped behind the bar in the main barrel aging warehouse, saying, 'We reserved specific casks for this occasion. This is where the real magic occurs.'"

Food

Explore Boston's Distinctive Food Trends: Bagels, Steaks, and Beyond

2025-03-05 02:54:30

View pictures in App save up to 80% data. Discover how the innovative dining landscape in Boston is transforming culinary experiences and captivating food lovers. Prepare for a delightful adventure through flavors. PopUp Bagels: An Innovative Bagel Journey PopUp Bagels is revolutionizing the bagel experience for residents of Boston. Nestled in the lively Seaport district, this innovative shop presents a fresh approach that prioritizes precision in every serving. It’s not merely about picking up a bagel; it’s about elevating your experience from the instant you enter. Their expertly crafted bagels feature a variety of flavors and textures that appeal to both locals and tourists. With a diverse menu tailored to suit all tastes and a commitment to high-quality ingredients, PopUp Bagels aims to fulfill cravings and foster a dedicated customer base. Masons Restaurant: A New Standard in Historic Cuisine Masons restaurant distinguishes itself by blending a historic atmosphere with high-end steakhouse fare. This recently renovated establishment appeals to a sophisticated clientele that values excellence in both dining and environment. The designers have skillfully maintained the venue's historic allure while incorporating contemporary elements, creating an ideal spot for food lovers. Patrons can savor masterfully cooked steaks accompanied by luxurious sides, all within a setting that honors Boston's vibrant history. Masons offers not just a meal, but an immersive dining experience that narrates a captivating story. Beauty & Essex: Dining Meets Retail Anticipation is building around the upcoming opening of Beauty & Essex at Mohegan Sun, where dining is intricately woven into the retail landscape. This innovative venue takes inspiration from its predecessor locations, which have excelled at merging dining with shopping in the most enticing ways. Customers can look forward to a speakeasy-like entrance that creates intrigue and a menu filled with shareable plates that encourage camaraderie among diners. This unique approach not only caters to food lovers but also appeals to shoppers looking for an upscale dining experience in a convenient setting. Comfort Kitchen: A Pledge to Community and Eco-Friendliness In a society increasingly focused on sustainability, Comfort Kitchen emerges as a beacon of commitment to local agriculture and seasonal cuisine. This establishment champions a farm-to-table philosophy, offering vibrant dishes that showcase the finest local ingredients. By collaborating with nearby farmers, Comfort Kitchen strengthens its ties to the community and ensures that patrons enjoy exceptional culinary offerings. This focus on sustainable methods not only satisfies the taste buds but also appeals to environmentally aware diners. Those who value purposeful dining will discover that Comfort Kitchen is an enriching option. The Influence of Distinctive Culinary Experiences These cutting-edge venues go beyond merely offering meals; they are crafting experiences that connect deeply with their customers on various dimensions. By fusing flavors, atmosphere, and distinctive ideas, these eateries deliver considerable economic benefits. They captivate audiences, entice them with novel culinary innovations, and frequently generate a buzz on social media, which enhances their visibility and draws in a larger following. The focus on quality and customer experience is what sets these dining spots apart in a competitive market. As they innovate and evolve, they capture the essence of what today’s diners are looking for – an experience that satisfies both their taste buds and their social sensibilities. Consumers increasingly favor the combination of a strong culinary point of view and a captivating atmosphere that enhances their overall dining experience. Whether it’s the pursuit of nostalgia at Masons or the adventurous spirit at Beauty & Essex, every bite tells a story. Strategizing for Future Achievements As these businesses thrive, they generate a positive impact on the local economy. They enhance tourism, generate employment opportunities, and encourage community involvement, while also drawing in food lovers keen to discover fresh flavors. Their focus on sustainability and collaboration with local producers further appeals to consumers who value ethical dining options. For individuals eager to broaden their culinary experiences, delving into these distinctive dining options offers not just pleasure but also an enhancement of their culinary understanding. Eating transforms from a mere necessity into an adventure filled with culture, community, and creativity found in each plate. Taking a journey through Boston’s Seaport and beyond for these dining experiences offers an opportunity to engage with the community while tantalizing the taste buds. Discovering places like PopUp Bagels, Masons, Beauty & Essex, and Comfort Kitchen is just the beginning of what Boston’s culinary scene has to offer – and there’s always something new around the corner to attract food-loving followers. Embrace the adventure, and allow your palate to guide you through a culinary landscape that promises to delight and inspire.

Food

The Melting Pot: Enjoy the experience of dipping right from your home.

2025-03-05 02:54:30

View pictures in App save up to 80% data. The cheese fondue and baguette kit includes two cheese packs and a dozen (3-ounce) baguettes accompanied by garlic butter. While attending ASU, Jennifer Lukas-Bourgeois celebrated special occasions and significant milestones by dining at the Melting Pot. Currently, as the retail expert for the restaurant group, Lukas-Bourgeois is taking the brand into people's homes, and he's doing it with a playful twist. The high-end fondue restaurant is now offering its range of products, such as pots, cheese, chocolate, plates, forks, and dippers, for purchase on its website for at-home enjoyment. Included in the collection are: Cheese Fondue Set This collection features a fondue pot complete with a detachable liner, perfect for both cheese and chocolate fondues. It also includes six fondue forks and a $10 gift card for Melting Pot. Priced at $109.99. ‘Melting Pot Cheese Fondue & Baguette Bliss’ The cheese fondue and baguette kit includes two cheese packs and a dozen (3-ounce) baguettes accompanied by garlic butter. Choose between aged cheddar and gouda cheese fondue or classic Alpine fondue. ($84.99) ‘Assorted Chocolate Fondue Set by Melting Pot’ The Melting Pot Chocolate Fondue Variety Pack features a delightful assortment that includes a pack of turtle milk chocolate fondue, cookies and cream dark chocolate, and a fun “Fonduefetti” white chocolate fondue. Lukas-Bourgeois referred to the package as "a beginner's kit for fondue. Simply open it, follow the instructions, and heat it using a microwave, stovetop, or fondue pot." Melting Pot also includes apparel in its range of products. You can find adult T-shirts priced at $26.99, featuring catchy phrases such as “Our pot’s been legal since 1975,” “Down to fondue,” and “Big dipper” printed on them. Lukas-Bourgeois expressed, "Our creative team is truly exceptional. Our goal is to provide an amazing evening experience. We believed our shirts had a clever touch." The "Big Dipper" t-shirt features a constellation pattern and is complemented by a matching "Little Dipper" onesie, available for $21.99. To keep cozy, Melting Pot is offering a snug knit hat featuring a fondue-themed pattern for $16.99, along with comfy socks embellished with playful designs of melted chocolate pots and strawberries ready for dipping, priced at $19.99. “We aim to create an unforgettable evening for our guests,” Lukas-Bourgeois remarked. “Melting Pot has been eager to venture into the retail market for some time, especially as we've watched other restaurants successfully place their products on store shelves,” she added. "The pandemic taught us valuable lessons about how consumers behave. We've become much more familiar with ordering food online and enjoying shareable meals with our loved ones. For those moments when dining out isn't an option, these alternatives are here for you."

Food

Tim Hortons Expands in Newnan with Opening of New Location on Highway 34

2025-03-05 02:54:30

View pictures in App save up to 80% data. Attention coffee aficionados and breakfast fans! Exciting news is brewing as Tim Hortons is rapidly advancing on its new spot at the intersection of Highway 34 and Posey Road in Newnan. With construction in full swing, this beloved Canadian coffee and fast-casual chain is on its way to becoming a go-to destination for both hurried travelers and relaxed patrons. Recent developments at the construction site indicate that the building framework is coming together, signaling that the project is well underway. Next to the new Tim Hortons, AT&T will open a new location. Tim Hortons is known for its signature coffee, fresh donuts, and hearty breakfast sandwiches, and the Newnan community can look forward to experiencing these offerings without having to travel far. Established in 1964, Tim Hortons has transformed into a global phenomenon, boasting locations across North America and further afield. Renowned for its unique coffee blend and a menu that appeals to breakfast, lunch, and snack enthusiasts, the brand continues to thrive. This latest opening signifies a major growth spurt in the Southern region, enhancing the variety of dining and coffee experiences available in Coweta County. Situated at the bustling crossroads of Highway 34 and Posey Road, the newly opened Tim Hortons will provide convenient access for travelers, local inhabitants, and tourists navigating through Newnan. The region has experienced significant growth in development, establishing it as an ideal spot for new enterprises that serve the increasing population and the lively traffic in the area. Although an official opening date is still pending, the rapid progress of construction indicates that the coffee shop may welcome its initial customers within the next few months. With work ongoing on both the outside and inside of the establishment, residents of Newnan are keenly awaiting any signs, such as announcements for hiring or signage, that signal the upcoming grand opening. Keep an eye out as Tim Hortons gets ready to whip up something exciting for Newnan.