DOCSLIB.ORG

CHEFS ON... OFF the BEATEN PATH Local Chefs Let Us in on Restaurant Picks That Will Make You a Regular at These Hidden Gems

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CHEFS ON... OFF the BEATEN PATH Local Chefs Let Us in on Restaurant Picks That Will Make You a Regular at These Hidden Gems Fort Worth foodieFallFall 20122012 COWTOWN’S FOOD TRUCK EXPLOSION HAS CREATED A NEW STANDARD FOR “FAST” FOOD THAT LEAVES ALL THE OTHERS IN THE DUST Keep on Truckin’ 7KH%DVWLRQ ȉȉ Ǩ Ǩ Ǧǡ Ƭ ͸ͻ Ǥ ͈͸ͶͶ ;Ǥ ǤǤ ǯ͸Ͷͷ͸ Ƭ ;ͷͽǦͿͷ͹ǦͼͿͽ͸ ǤǤ ͸ͷͶͶ ǡ 2 Fall 2012 • fwfoodie.com tCONTENTS 4 SPOTLIGHT KEEP ON TRUCKIN’ From tacos to tempura, Fort Worth’s food trucks are hitting the streets with gourmet eats. by Celestina Blok 8 AROUND TOWN 4 EAT THIS! Get the rundown on recent restaurant openings and a few that we are anticipating for the fall. by Josie Villa-Singleton 10 EASY ENTERTAINING FALLING FOR PECANS Add an earthy bite to sweet and savory fall dishes with these recipes featuring one of our favorite seasonal treats. by Callie Salls 12 CHEFS ON... OFF THE BEATEN PATH Local chefs let us in on restaurant picks that will make you a regular at these hidden gems. by Kevin Martinez 14 FOODIE FINDS 10 IT’S A TOUGH ROAD Get an inside look at what it is taking for our own staffer, Kevin Martinez, to get his food trailer up and rolling. by Natalie Lozano 15 EVENTS The heat is waning and lending itself to fall festivals that are bursting at the seams with food, wine, music and even chuck wagons. 16 FEAST YOUR EYES Taco Heads lets us in to capture an inside look at the daily grind. by Kari Crowe Seher 12 fwfoodie.com • Fall 2012 1 FROM THE EDITOR foodieFort Worth Editor-in-Chief Crystal Willars Vastine Managing Editor Matthew Vastine Design Director Cynthia Wahl Marketing Director Photo: KariSeher Crowe Photo: Micheline Hynes Copy Editor Evin Harano hen Food Network’s Great Food Truck Race hit the streets of Fort WWorth for a challenge in August 2010, I was in line (twice) for a Contributors taste of Vietnamese fusion cuisine from the Nom Nom truck out Celestina Blok of California. The show and the response from its fleeting two-day Natalie Lozano stint in Cowtown seemed to have sparked a mobile movement. Kevin Martinez Whether the abundance of trucks and trailers can be attributed to the Callie Salls show and its presence in Fort Worth is debatable. The one thing that is Kari Crowe Seher certain is that the floodgates are open and foodies are reaping the benefits. Josie Villa-Singleton It’s a phenomenon that many initially saw as a trend that would see itself out the door after a few months. Although we have seen many trucks come Cover photography by and go, countless others have weathered the ups and downs while gaining Kari Crowe Seher a loyal following. Food parks have popped up to give them a little piece of pavement to call their own and now throngs of happy customers fill the picnic tables with everything from hot dogs and tacos to steak frites and sushi. Published quarterly by The food parks themselves are new to Fort Worth, but we cannot forget Fort Worth Foodie LLC that there have been numerous trucks serving Cowtown for over a decade (like Tacos El Barrio featured on page 5). And while some may not consider ©2012 Fort Worth Foodie LLC them to be among the band of new “gourmet” trucks, they are still serving All Rights Reserved up the best tasting grub to come out of a kitchen with or without wheels. The options are endless and the trucks are geared up and ready for No part of this publication may cooler weather perfect for outdoor dining. No need to for reservations – if be reproduced without written you have ten minutes or two hours, there’s a truck with your name on it! permission from the publisher. Cheers! Comments concerning editorial content? email [email protected] For advertising inquiries contact: Sales Director Shirley Ben-David [email protected] Find us on Facebook|Follow us on Twitter 2 Fall 2012 • fwfoodie.com CONTRIBUTOR SPOTLIGHT CYNTHIA WAHL KEVIN MARTINEZ DESIGN DIRECTOR CONTRIBUTOR Cynthia comes to Texas Kevin keeps a full plate by way of Wisconsin (born serving as Chef de Cuisine at there) and Colorado (grew Tokyo Café and instructing up there). After spending 20 at the Culinary School of years as art director at the Fort Worth in classes on Fort Worth Star-Telegram, seafood, regions, and fusion. she decided to follow her Always looking for outlets epicurean passions. for his creative energy, Kevin Art and design are her founded Chefs Underground vocation - she also designs at Texas in late 2011. The 360 West magazine. But an group brings together adulation of Texas food and local chefs interested in wine was raised to a higher expanding their palates level when she became friends and talents by preparing Photo: KariSeher Crowe Photo: Photo: KariSeher Crowe Photo: with June Naylor during her meals together. After time at the newspaper. Together, they created Texas Toast Culinary preparing the meal and sharing tips and techniques, they enjoy the Tours in 2009 and have introduced hundreds of hungry followers to fruit of their labor. Martinez describes the experience as “chefs a new level of culinary curiosity. They guide locals through Feeding pushing each other forward.” Kevin’s has been married to high school Frenzies visiting multiple restaurants in one night, go on road trips sweetheart, Christy, for 7 years. Their two boys Eli and Alex (ages to culinary destinations throughout Texas, and create Iron Chef- 3 and 1) are fond advocates of bacon and crispy chicken skin, not style team building programs for organizations. See what’s coming to mention steamed dumplings. With a constant desire to test his up next at www.texastoastculinarytours.com. Cynthia is married abilities, Kevin has competed in several cooking competing statewide to a native Texan, and has two teenage sons who eat an awful lot. and was voted one of Fort Worth Magazine’s Top Chefs in 2011. SPOTLIGHT Jose Luis Ponce serves elote, left, a Keep on combination of whole kernel corn, cream, white cheese and spices. His Tacos El Truckin’ Barrio food truck By CelestinaCelestina Blok has been around PhotographyPhotography by KarKarii Crowe SeheSeherr over a decade. Tacos El Barrio 1300 Lee Ave., Fort Worth, 76106 (at Supermercado Monterrey) It’s just a few minutes before 11 a.m. and customers are already waiting outside the Tacos El Barrio food truck. The unadorned mobile kitchen is parked in the Supermercado Monterrey parking lot at Northside Drive near North Main Street. One of the truck’s staff members sets up a small table with three chairs before raising the truck’s awning, revealing a menu of tacos, tortas, quesadillas and more, complete with colorful photos showcasing each item. The ordering begins and will continue until late into the evening, just as it has on a daily basis for years. It’s been more than a decade since Jose Luis Ponce opened FROM TACOS his food truck, long before it was the trendy thing to do. The Mexico City native, who also works as a welder, has TO TEMPURA, been in the United States for nearly 30 years and serves true street tacos just like those he remembers from his homeland – soft corn tortillas, double-stacked and filled with FORT WORTH’S savory, mouthwatering meats like barbacoa, pastor (roasted pork), fajita and lengua (cow tongue). They’re substantially- FOOD TRUCKS sized and topped with chopped white onions, fresh cilantro and piquant salsa, and are a steal at only $1.25 each. ARE HITTING THE His quesadillas, just $2.50, are arguably the best in town, offering a grilled flour tortilla folded in half and stuffed with STREETS WITH meat, cabbage, avocados, cilantro and onions. From elote, whole kernel corn served in a cup with cream, white cheese and spices, to Jarritos, a fruit-flavored Mexican beverage, everything on GOURMET EATS Tacos El Barrios menu is authentic to Mexico. And a feast big enough to feed four hungry Foodie girls cost less than $15. “The tacos are my favorite. They’re a Mexican custom,” said Ponce, who also owns his three-year old El Barrio restaurant on North Main Street. “But I love the tortas, too.” Often degradingly referred to as “roach coaches,” trucks like Ponce’s have been cruising the streets of Fort Worth for years, commonly unrecognized by press and the general public. But those who’ve looked past the language barrier and the trucks’ unelaborate exteriors have long found incredibly delicious cuisine that could be sold for triple the price in more upscale neighborhoods. The fact is, the food truck phenomena is not new, and guys like Ponce have been trucking it right under our noses for years. “It’s the consistency in our product that’s kept business good,” Ponce said. “I want to continue to keep serving more.” 4 Fall 2012 • fwfoodie.com Chef Scott Kaiser of Bento Box Food trucks keeps it fresh with a Japanese- inspired menu that includes in Fort Worth this Dynamite Shrimp Bowl. Think you know all of Fort Worth’s food trucks and trailers? Here’s a guide to get you started on the usual •Fred’s Truck Wagon suspects and where to find them. Cowboy chef Terry Chandler’s longhorn-adorned truck allows The Originals the famous Fredburgers to hit the streets. www.fredstexascafe.com •Juanito’s Fort Worth Food Park Make your way to the Fina sta- tion on Hemphill to fill up •Sassy Hot Dogs on tortas and quesadillas. These dogs get sassy with va- 2240 Hemphill St. rieties like the Chopper, with •Taqueria Rio Grande smoked brisket and raspberry barbecue sauce, and the PMS, Some tout these tacos as some with chili, tamale and fried egg of the best in Fort Worth, with all topped with “hell sauce.” grilled white corn tortillas, www.sassyhotdogs.com cilantro, onions and seasoned Various locations meat with a smoky kick.
Load more

Recommended publications
  • To View Online Click Here
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era.
    [Show full text]
  • February Issue 2014 Sending Money Overseas? Fly Your Money Abroad with Goremit
    February Issue 2014 Sending money overseas? Fly your money abroad with GoRemit Easy to apply and remit funds Fast service to over 170 countries LETTER FROM THE Bilingual customer service EDITOR OF NNE CT Free registration CO MAGAZINE! Remember to submit your cover photos for the After JET Conference If you would like more information please call 0120-227-503 (weekdays 9:00-17:00) print issue of Connect to [email protected] by Wednesday, February 5th! or apply free online, go to /index/en?xadid=a0110331366849496173 Welcome to Part 2 of our slimline editions! Now that we’ve had it means the great article you’re reading was featured in a www.goremit.jp our winter break, and with February done and dusted, it’s back to previous great issue of Connect. We’ll note the month and full, fat issues of Connect come March. We’re also hard at work year so that you can go back and flip through the issue it was on the special edition print issue of Connect for February’s After featured in originally. Our blast from the past this month is SHINSEI BANK, LIMITED / No.10 Registered financial institution of Kanto Local Finance Bureau / JET Conference in Yokohama. If you’re attending, look for it to be Amanda Horton’s romance-crushing chemical breakdown of the 2013-05 Member of Japan Securities Dealers Association and the Financial Futures Association of Japan distributed directly to your hands. If you’re sticking with JET for science behind love. another year or simply not attending the conference, you’ll find it 1 online at AJET.net same as always! We’re packing the AJC issue We’ve also got some important AJET-related information in this with tons of professional resources, alumni advice, and your JET month’s issue.
    [Show full text]
  • Yelper Wisdom VI
    1 What’s A Style Guide? A style guide is an in-house document that defines the rules, tone, and best practices for creating a publication –– in this case, the Weekly Yelp. Week after week, our readers count on consistency of message, tone, and design; a style guide is the backbone of creating that kind of professional reliability in written communication. Every major publication uses one. The style guide is one step toward effectively “franchising” our brand, making Yelp the premier source of local business information, no matter what city or country we appear in. This is our ultimate goal for the Weekly Yelp. This searchable PDF provides guidance on elusive subjects like tone and writing for the Yelp audience, technical guidelines to follow when creating the Weekly, and how-tos for basic grammar and punctuation. It provides clarification for some frequently misspelled, misused, and confused words, and delves into the proper forms of Weekly-specific terms and ideas. 2 Table Of Contents I. Weekly­Specific Technical Guidelines Breakdown Stage 4 And 5 Weird Code Decision Making Other Weekly Formats II. Strategies For Achieving The Yelp Voice Weekly Audience What Is “Yelpy”? Themes III. Best Practices For Journalism Deadlines Syntax Legal Issues Aligning Sponsors And Themes IV. Photos Step­By­Step Tutorial Credit Guidelines And Permissions V. Cliched Language And Navigating Nonsense Writing Pitfalls Offensive Content Banned/Dead Yelp Thesaurus Yelper Wisdom VI. General Usage Word Format Reference Guide Numbers Punctuation Italics Grammar Abbreviations Symbols And Typography UK/IE Punctuation And Spelling VII. Resources Yelp Categories Boilerplate Sponsor Copy Notes Template 3 I.
    [Show full text]
  • Catering and Events Menu Planning Guide
    M E N U P L A N N I N G G U I D E 2 0 1 9 / 2 0 2 0 E X C E E D I N G E X P E C T A T I O N S E V E R Y T I M E Prices based on a minimum of 10 guests G R E E N | $ 9 P E R P E R S O N select one item from the list served with freshly brewed coffee & Madura tea selection x i f B L U E | $ 1 2 . 5 0 P E R P E R S O N select two items from the list e 50/50 for final guest numbers served with freshly brewed coffee & Madura tea selection n i e SELECTIONS f f m ini fruit and oat muffins, chef's sweet treat selection, 1 muffin, 1 pastry, a selection | 3pp (gf avail) 1 slice (chef's selection, includes gf) c savoury mini muffins, chef's selection | 3 muesli & nut bars l 1pp (v, ve, gf avail) pp (gf avail) premium house made biscuits | 2 pp fruit friands, | 1 pp (gf) traditional scones, jam & cream | 2 pp chocolate brownie | 1 pp (gf) petite Danish pastries | 2pp orange & almond cake l 1pp (gf, df) house made date, cacao and coconut local bacon, cheddar & chive mini bliss balls | 2pp (ve, gf) quiche I 2pp house made Goji berry, cashew & maple whole fruit pieces - seasonal selection bliss ball l 2pp (ve, gf) EXTRAS arrival coffee & assorted Madura teas $3.50 per person continuous tea and coffee $8.50 per person jug of fresh orange juice $10 per jug (1 per 10 guests) jug of soft drink $10 per jug (1 per 10 guests) crockery hire - includes, cup, saucer, cutlery, side plate $5 per person (coffee break & lunch catering only) dietary information ( d f ) - d a i r y f r e e ( g f ) - g l u t e n f r e e ( v ) - v e g e t a r i a n ( v e ) - v e g a
    [Show full text]
  • 2016-04-06.Pdf (13.12Mb)
    1 COMICS PAGE 7 LIFE&ARTS PAGE 8 SPORTS PAGE 6 Serving the University of Texas at Austin community since 1900 @thedailytexan facebook.com/dailytexan Wednesday, April 6, 2016 dailytexanonline.com bit.ly/dtvid CAMPUS UNIVERSITY Texas Speech wins AFA championship UT Regent Sara Tucker By Hannah Daniel national championships for ship team,” Hanzlicek said. @hannahdaniel different individual events, “It’s really incredible to know to address setting a national record. that we finally brought it Texas Speech gave a re- Cole Hanzlicek, gov- back and we’re the ones that, cord-breaking performance ernment senior and Texas 14 years from now, could be graduates at the American Forensic As- Speech co-captain, said win- remembered the same way sociation (AFA) National In- ning was a special moment that we look back on 2002. It By Caleb Wong dividual Events Tournament because the award was pre- feels unreal.” @caleber96 last weekend in Florida, win- sented by a coach of UT’s Farrah Bara, economics UT alumna Sara Tucker ning their first Team Sweep- winning 2002 team, who also senior and team co-captain, didn’t go to her own com- stakes National Champion- taught current Texas Speech won two individual titles, mencement ceremony for her ship title in 14 years. coach Randy Cox. including her second Indi- undergraduate degree in jour- In addition to the team “[He said] ‘It is truly some- vidual Sweepstakes title as nalism or her MBA. victory, students won the thing remarkable when the Top Overall Speaker, which “I was the first in my family Overall Individual Sweep- student becomes the teacher,’ earned her the highest point Courtesy of Texas Speech to go to college,” Tucker said.
    [Show full text]
  • Cruise Planners
    Lori Sereikis [email protected] www.cruiseplannerlori.com 352-701-0085 TAMPA, FL OVERVIEW Introduction Tampa Bay, Florida, has much to recommend it: Busch Gardens (which predates Disney World), impressive museums, winning sports teams (Tampa Bay Buccaneers, Tampa Bay Rays and Tampa Bay Lightning), fishing charters and one of the country's largest ports, rocking nightlife and a wealth of tourist attractions. Tampa has sharks and rays at the Florida Aquarium and the more lovable manatees at the zoo. At Busch Gardens, you can ride across re-created African plains in a safari truck, stopping to hand-feed roaming giraffes. Or you can go to sea on a fishing charter and try to catch your own wildlife. In Ybor City, the historic Cuban neighborhood, you can amble down brick streets, following your nose to bakeries to buy fragrant loaves of Cuban bread or to shops where tabaqueros hand-roll fine cigars. Lively Spanish conversation might lead you to an old- fashioned domino parlor where grandfathers with gnarled hands gather to play in friendly neighborhood matches. Antiques shops, boutiques and art galleries beckon. After dark, the nightclubs throw open their doors, and Ybor City metamorphoses into a hip nightlife spot. St. Pete (the local name for St. Petersburg, Florida) is only a 30-minute drive away, and the gorgeous Gulf Coast beaches are about a 45-minute drive. The theme parks of Orlando, Florida, are about 90 minutes to the east. Sights—Check out the architecture, shopping and nightlife in Ybor City; spend a day (at least) at Busch Gardens; take in a Broadway musical at the David A.
    [Show full text]
  • Food Service Master Plan
    Food Service Master Plan MEMORANDUM OF FINDINGS / SUMMER 2019 INSPIRE. EMPOWER. ADVANCE. UNIVERSITY OF FLORIDA FOOD SERVICE MASTER PLAN Contents Preface ..............................................................................................................................................2 Executive Summary ............................................................................................................................4 Detailed Findings ...............................................................................................................................7 Strategic Direction for Gator Dining ....................................................................................................7 Gator Dining Existing Conditions ........................................................................................................8 Existing Conditions Summary of Findings ..................................................................................................... 8 Gator Dining Overview .................................................................................................................................. 9 Current Dining Satisfaction and Value Proposition .................................................................................... 10 Focus Groups Summary .............................................................................................................................. 13 Desired Improvements to Gator Dining .....................................................................................................
    [Show full text]
  • Not for Distribution
    Chapter 11: Food, time and space Mobile cuisine in New York and Portland Karen A. Franck and Philip Speranza In the twenty-first century one might expect that the age-old tradition of sell- ing prepared foods in urban public space would have vanished. But in the US the custom flourishes, continuing to draw immigrants to its ranks. One may still encounter a lone Hispanic woman selling tamales, churros or sliced fruit from a grocery cart or Italian ices from a small cart she pushes by hand. But this is rare. Today nearly all vendors rely on trucks they drive or carts that are delivered to the chosen site. A recent change in food vending in the US, which accounts for the Taylorcurrent flourishing and of street food, Francis is the emergence of the gourmet food truck. Their operators aspire not just to cook and sell food but to prepare food made with Notfresh, possiblyfor local distributionor exotic ingredients and of high enough quality to achieve the status of ‘cuisine’, but at affordable prices. The advent of Twitter, Facebook and Instagram allows such trucks to move from place to place without losing their customers. They now number 4,000 nationwide in cities with populations over 100,000 (redOrbit 2014). To explore the topic of mobile cuisine we first take a brief look at the history of street food vending, primarily in New York. Then we consider four features of mobile cuisine: the food, the business, the vehicle and its use of space and time. Our data is drawn from interviews conducted in 2014 with 40 operators of mobile food trucks in New York and 42 operators of stationary carts and stationary trucks in Portland, Oregon, from observations of the sites where they are located and from online sources and previous academic research.
    [Show full text]
  • (R)Evolution a Look at How Mobile Food Is Changing Los Angeles
    A Food (R)evolution A look at how mobile food is changing Los Angeles Author: Kiran L. Rishi Advisor: Robert Gottlieb April 2013 Urban & Environmental Policy Institute Occidental College 1 | P a g e Acknowledgements I would like to thank the Urban & Environmental Policy department at Occidental College for all their support throughout the entire “comps” process. I would like to acknowledge Professors Robert Gottlieb and Bhavna Shamasunder for their numerous revisions and guidance throughout the year, my advisor Professor Peter Dreier, and Professor James Sadd for his assistance with the GIS mapping portion of the project. I would like to thank Sylvia Chico for all of her support. I would also like to thank all those who took the time to meet with me and participate in the interviews—Gregg Kettles, Rudy Espinoza, Michele Grant, Erin Glenn, Yolanda (Sonia) and Frank Francia, Clint Peralta, and Natasha Case. Lastly, I would like to thank my fellow UEP seniors—particularly Clara Wheatley-Schaller, Clarissa Boyajian, Dylan Sittig, and Jordan Delano—for their solidarity and compassion throughout the process. 2 | P a g e Executive Summary The following report portrays an extensive case study comparing the Loncheras, or taco trucks, that cruise the streets of the Los Angeles and the newer “hip” gourmet food trucks— Twitter trucks. The goal of the report is to establish how patrons access food trucks and mobile food, and how policies and the history of street vending has shaped the street food culture that has existed for over 100 years in Los Angeles. The report provides background research on the history and evolution of street food and street vending in Los Angeles, and briefly examines the current heated sidewalk vending battle that is taking place in the city.
    [Show full text]
  • The Main Event: Tampa V Charlotte
    WHOLE LOTTA HOOPLA UNDERWATER CARNAGE BOOT CAMP NYC’s best street ball action Pg. 24 Diving into wreckage and reefs Pg. 44 L.L. Bean celebrates 100 years Pg. 56 THERE’S NOTHING STOPPING YOU STOPPING THERE’S NOTHING THE ADVENTURE ISSUE THERE’S NOTHING STOPPING YOU FACE YOUR FEARS IN SIN CITY, AUGUST 2012 RAFT AMERICA’S MOST INFAMOUS RIVER AND RACE MUD-COVERED LUNATICS Pg. 26 airtran.com/go AUGUST 2012 AUGUST COMPLIMENTARYCOMPLIMENTARYC COPYOPY 88 GO_0812_p001_COVER v1.indd 1 11/07/2012 10:26 ILLUSTRATION BY ALEX WILLIAMSON BY ILLUSTRATION AUGUST 2012 60 GO MAGAZINE GO_0812_p070_OTT.ndd.indd 60 16/07/2012 09:39 GO_0812_p070_OTT.ndd.indd 61 11/07/2012 15:00 ON THE TOWN: TAMPA VS. CHARLOTTE POLITICS AS UNUSUAL BY SUSAN B. BARNES AND REID CREAGER WITH TAMPA AND CHARLOTTE EXPECTING TENS OF THOUSANDS OF VISITORS DESCENDING UPON THEM FOR THE REPUBLICAN AND DEMOCRATIC NATIONAL CONVENTIONS, SOME BUSINESSES GOT CREATIVE. WE TAKE A LOOK AT WHAT BY-PRODUCTS, EVENTS AND CHANGES HAVE MUSHROOMED IN ANTICIPATION OF THE CONVENTIONS. All that politicking is sure to TAMPA make convention-goers hungry, CHARLOTTE and they’re in luck. Several local restaurants used the opportunity to raise their wand SHEPHARD’S of culinary wizardry and created TOAST OF DILWORTH lets you start your day democratically—by BEACH RESORT dishes exclusively for the RNC digging in to the “Obamelet” in its homey yet adds some patriotic color to its menu with the and DNC expansive digs on the outskirts of Uptown. The Red, White and Blue Brisket, a slow-smoked “Obamelet” will be “an omelet with all the stuff the barbecue brisket with spicy white cole slaw, president likes to eat,” says owner Brian Burchill.
    [Show full text]
  • 102711 Seminole Beacon
    NOAA predicts a dry winter season Wildfire conditions expected to be above normal ... Page 2A. Rhys Ifans stars in Columbia Pictures' ‘Anonymous’ Also opening this week Amanda Seyfried and Justin Timberlake in ‘In Time.’ ... See Page 3B. Volume XXXIII, No. 30 www.TBNweekly.com October 27, 2011 INSIDE Fun on the links Yemen A field of 84 players teed it up Oct. 20 for the 26th annual Seminole Chamber of Commerce Golf Tournament at Seminole Lake Country Club. Left: Claude McMullen warms up for the leaders main event with a few putts on the practice green. Below: Seminole firefighters Joe Rickman, left, and Mark Spoenenan grill hamburgers and visit hot dogs. Bottom: Chamber ambassadors, from left, Tammi Hagedorn, Wilda Whittle and Laverne Welch pose for a shot while selling raffle tickets to tournament participants. The SPC event was won by the foursome of Steve Morris, Our annual guide to area news, Gordon Kreuger, Rafael Palaganas and Mike dining and entertainment, Fernandez with a best-ball score of 55. A stroke Delegation hears shopping and healthcare services back and finishing second was the team of Chris Kerbo, Bob Scanlon, Mike Friend and Mike presentation on for seasonal residents and locals. Smuckers. Richard Smith won closest to the pin on No. 10 and Chad Wammock was the longest U.S. government COUNTY drive winner on No. 9. SEMINOLE – The Institute for IRB officials plan Strategic Policy Solutions at St. Petersburg College in Seminole hosted five young female leaders ‘urban design’ from the nation of Yemen on Long-awaited improvements for Indian Oct.
    [Show full text]
  • Redefining the Food and Beverage Landscape by Providing a Visionary
    Redefining the Food and Beverage landscape by providing a visionary platform for entrepreneurs and building a sustainable ecosystem for the industry Page C Page 1 PubsNote The Concept of Change is to Focus your Energy on Building The New One of the essential qualities of As for our CSR programme, it hospitality is the concept of change. has been a year since we introduced Nothing remains constant for long a Chemo Graduation Ball for and the Hospitality Asia team is children who have completed their conscious of this, as we document chemotherapy treatment journey who and what is at the cutting edge at the University Malaya Medical of the food and beverage industry, in Centre (UMMC). Words cannot one of the most dynamic regions in express how my team and I felt to the world. see happy smiles on these children’s Change comes about through faces upon receiving their graduation breaking boundaries, individuals certificate – a small step taken by and organisations pushing limits HAPA to applaud their courage, and testing new techniques, determination and positive spirit, ingredients, styles and concepts. in undergoing such a challenging Collectively known as entrepreneurs, journey. we are constantly impressed with achievements made by Last year, HAPA raised a total of RM180,000 for people and organisations and, as such, we are launching the Chemo Graduation Ball whereby funds were also a new HAPA series to recognise the region’s innovative channeled to UMMC and Hospital KL for medication, entrepreneurs – The HAPA Entrepreneur Awards 2018- medical equipment, cancer research and chemo treatment 2019. Nominations are now being called with more details for children with cancer.
    [Show full text]