Winter 2013 Spin This
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SOUTHERN CUISINE Chefs Add Their Own Local Interpretations for an Eclectic Cross-Section of the Popular Regional Fare
SOUTHERN CUISINE Chefs add their own local interpretations for an eclectic cross-section of the popular regional fare. By Amelia Levin Courtesy of Saltyard Courtesy lassic Southern dishes— cuisine is evolving in that it’s a little a lot of cured meats, pickled vegetables, thanks to their comforting less about all the butter and cream and canned fruits and jams,” he says. appeal and bold flavors— and fried food and more about the Ccontinue to rage in popularity, regardless approach to ingredients.” northern interpretations of whether or not you’re in the South. As Even KFC has gone regional, recently a cuisine type, Southern-style food ranks Kevin Sbraga, chef/owner of The introducing Nashville-style hot fried third in popularity (39% of consumers) Fat Ham, Philadelphia, has proved chicken. “Southern cuisine is sort of behind Mexican and “contemporary that Southern food can be redefined like barbecue—the flavors are very American” food, according to Chicago- no matter your location, using local different, whether you’re in Memphis or based market intelligence agency Mintel. ingredients. Longing for the cuisine he the Carolinas,” says Leahy. grew up with during his years in the Many chefs are redefining what South, Sbraga, like Leahy, puts his own Southern cuisine means in different ingredient-centric spin on hot chicken, soaking the bird parts of the South and even in the in buttermilk and frying it in lard, then Given the diversity of Atlanta, Leahy North, zeroing in on specific regions tossing it with a cayenne-based hot says he doesn’t feel as driven by region from the Carolinas to the Deep South, sauce and resting the crisp meat atop a as he does by seasonal, local ingredients, Ham The Fat of Courtesy Louisiana and beyond as they add their slice of white sandwich bread baked at Courtesy of Magnolias Courtesy though he grew up in the South. -
Proper Indian Street Food
Love kati PROPER INDIAN STREET FOOD NE O LI RD N E O R B E L OPENING TIMES ST L KATI RO WEDNESDAY – SATURDAY 12PM – 2PM 5PM – 10PM DELIVERED TO YOUR DOOR STEP OME ST R L U WITH EVERY O C 10 ROLLS PURCHASED, Y A S 11TH ONE L T IS FREE* T N Y I P To order O call – 01582 550100 Free* GO TO WWW.LOVEKATI.CO.UK delivery or download OUR app. *Free delivery on a minimum order of £20, a delivery charge of £1.50 applies for all orders below this amount. Minimum order amount may apply. Sponsor Indian Street Food Love LOVE KATI LITTLE BITES Kolkata Fish Cutlets £6.5 (Herbs & spice coated white fish kati golden fried, Kasundi Sauce) Panipuri with green £5.95 tamarind, kafia and mint shot Kati Roll: A quintessential Calcutta spicy street wrap. A most popular Indian snack- Hollow crispy puff filled with spiced potato & green chickpea mash, Bamboo skewer-roasted dipped in sweet & tangy herb infused water kebabs wrapped in paratha, layered with eggs and topped with chutney. Best on-the-go-dish! All our rolls are wrapped in freshly made Indian Paratha SIDES bread (Crispy on the outside and soft on the inside!) Garnished with coriander mint chutney and pickled onion. Gunpowder Masala Chips V Vg £3.5 *We only use free range eggs (Rubbed in gunpowder & Chaat masala) Kolkata Street Kati Roll For 1 For 2 FarFar & Murukku V Vg £2.5 1 2 3 (Popadom Tubes, Flower and Choose your spice level Crispy Lentil Spiral) (1 being mild, 2 moderate and 3 hot) Punjabi Veg Samosa V Vg £2.5 Egg Roll £5 £9.5 Tamarind Chutney Beaten egg on freshly made layered Paratha ADD TAMARIND -
Paper Code: Dttm C205 Tourism in West Bengal Semester
HAND OUT FOR UGC NSQF SPONSORED ONE YEAR DILPOMA IN TRAVEL & TORUISM MANAGEMENT PAPER CODE: DTTM C205 TOURISM IN WEST BENGAL SEMESTER: SECOND PREPARED BY MD ABU BARKAT ALI UNIT-I: 1.TOURISM IN WEST BENGAL: AN OVERVIEW Evolution of Tourism Department The Department of Tourism was set up in 1959. The attention to the development of tourist facilities was given from the 3 Plan Period onwards, Early in 1950 the executive part of tourism organization came into being with the appointment of a Tourist Development Officer. He was assisted by some of the existing staff of Home (Transport) Department. In 1960-61 the Assistant Secretary of the Home (Transport) Department was made Director of Tourism ex-officio and a few posts of assistants were created. Subsequently, the Secretary of Home (Transport) Department became the ex-officio Director of Tourism. Two Regional Tourist Offices - one for the five North Bengal districts i.e., Darjeeling, Jalpaiguri, Cooch Behar, West Dinajpur and Maida with headquarters at Darjeeling and the other for the remaining districts of the State with headquarters at Kolkata were also set up. The Regional Office at KolKata started functioning on 2nd September, 1961. The Regional Office in Darjeeling was started on 1st May, 1962 by taking over the existing Tourist Bureau of the Govt. of India at Darjeeling. The tourism wing of the Home (Transport) Department was transferred to the Development Department on 1st September, 1962. Development. Commissioner then became the ex-officio Director of Tourism. Subsequently, in view of the increasing activities of tourism organization it was transformed into a full-fledged Tourism Department, though the Secretary of the Forest Department functioned as the Secretary, Tourism Department. -
The Rules of #Metoo
University of Chicago Legal Forum Volume 2019 Article 3 2019 The Rules of #MeToo Jessica A. Clarke Follow this and additional works at: https://chicagounbound.uchicago.edu/uclf Part of the Law Commons Recommended Citation Clarke, Jessica A. (2019) "The Rules of #MeToo," University of Chicago Legal Forum: Vol. 2019 , Article 3. Available at: https://chicagounbound.uchicago.edu/uclf/vol2019/iss1/3 This Article is brought to you for free and open access by Chicago Unbound. It has been accepted for inclusion in University of Chicago Legal Forum by an authorized editor of Chicago Unbound. For more information, please contact [email protected]. The Rules of #MeToo Jessica A. Clarke† ABSTRACT Two revelations are central to the meaning of the #MeToo movement. First, sexual harassment and assault are ubiquitous. And second, traditional legal procedures have failed to redress these problems. In the absence of effective formal legal pro- cedures, a set of ad hoc processes have emerged for managing claims of sexual har- assment and assault against persons in high-level positions in business, media, and government. This Article sketches out the features of this informal process, in which journalists expose misconduct and employers, voters, audiences, consumers, or professional organizations are called upon to remove the accused from a position of power. Although this process exists largely in the shadow of the law, it has at- tracted criticisms in a legal register. President Trump tapped into a vein of popular backlash against the #MeToo movement in arguing that it is “a very scary time for young men in America” because “somebody could accuse you of something and you’re automatically guilty.” Yet this is not an apt characterization of #MeToo’s paradigm cases. -
World Sandwiches JUICY Burgers World Classics Super Starters
We love discovering delicious tastes WE AIM TO SERVE ALL and flavours from all corners of DISHES IN 15 MINUTES Let our servers know if you are in the world and bringing them back a hurry and we can advise of quicker to share with you. items or bring your bill early world plates SERVED around the clock, 7 days a week Smoky Chipotle 1/2 Chicken 82 Chilli Beef Burrito 72 Slow-roast chipotle marinated chicken Soft tortilla lled with rice and with spicy fried rice and tomato & pink chilli beef, topped with smoked onion salad. cheddar, adobe sauce, sour cream, world pink onions and toasted seeds. CLASsIcS 300g ribeye steak 135 250g sirloin steak 115 Served with salsa and mixed leaves. Full Brunch 65 Huevos rancheRos 65 Free Range Grass fed Riverland beef Fish ’n Chips 86 Fried or scrambled eggs, beef bacon, Soft tortilla with beef chorizo, black served with skin-on fries and a dressed With minty mushy peas and Heinz baked beans, chicken Cumberland beans, Monterey Jack cheese, avocado, green leaf salad. tartare sauce. sausage and homefries. salsa and fried eggs. Choice of garlic butter or cracked Vietnamese Dzao Salmon 86 + Add toast with butter 15 > Option with eld mushrooms. (V) 62 peppercorn sauce Honey glazed salmon in a Vietnamese > Corn tortillas available. Veggie Brunch 62 Chicken Milanese 75 broth with bok choy, spring onions, Fried or scrambled eggs, veggie sausages, Breaded chicken escalope with basil red chillies, sugar snaps, green beans, Heinz baked beans, mushrooms & avocado. North Mexican field & roasted tomato sauce, garlic crushed carrots and cherry tomatos. -
Chefs Redefine Southeast Asian Cuisine
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Burgers Road Trip! Cost Cutters Trends Can it ever be too big? There’s a food revolution in Ten steps to savings, What’s warming up, page 12 Philadelphia, page 39 page 51 page 19 GOT THE CHOPS GOT FOODFANATICS.COM SPRING 2013 GOT THE CHOPS SPRING 2013 Chefs redefine Southeast Asian cuisine PAGE 20 SPRING 2013 ™ SPEAK SPICE, SOUTHEAST ASIAN STYLE Sweet DOWNLOAD THE MAGAZINE ON IPAD success FOOD The Cooler Side of Soup 08 Chill down seasonal soups for a hot crowd pleaser. Flippin’ Burgers 12 Pile on the wow factor to keep up with burger pandemonium. All Grown Up 16 Tricked out interpretations of the classic tater tot prove that this squat spud is little no more. COVER STORY Dude, It’s Not Fusion 20 Chefs dig deep into Southeast Asian cuisine for modern takes on flavors they love. Sticky Spicy Sweets and Wings FOOD PEOPLE Want a Piece of Me? 32 Millennials make up the dining demographic that every operator wants. Learn how to get them. Road Trip to Philadelphia 39 A food revolution is happening in the See this recipe made right birthplace of the Declaration of Independence. now on your smartphone Simplot Sweets® don’t take away from traditional fry sales, they simply sweeten your Who Can Cook? bottom line. With their farm-cured natural sweetness and variety of kitchen-friendly cuts, 40 Martin Yan can, of course. And after 34 years in the business, there’s no stopping him. you can use them to create stunning appetizers in addition to incredible fry upgrades. -
Kroger: Value Trap Or Value Investment - a Deep Due Diligence Dive
Kroger: Value Trap Or Value Investment - A Deep Due Diligence Dive seekingalpha.com /article/4115509-kroger-value-trap-value-investment-deep-due-diligence-dive Chuck 10/23/2017 Walston The acquisition of Whole Foods Market, announced by Amazon ( AMZN) last June sent shockwaves through the grocery industry. 1/20 When the deal was finalized in August, Amazon announced plans to lower the prices of certain products by as much as a third. The company also hinted at additional price reductions in the future. Amazon Prime members will be given special savings and other in-store benefits once the online retail giant integrates its point of sale system into Whole Foods stories. 2/20 Analysts immediately predicted a future of widespread margin cuts across the industry. Well before Amazon's entry into stick and brick groceries, Kroger ( KR) experienced deterioration in comparable store sales. 3/20 (Source: Kroger Investor Presentation slideshow) (Source: SEC Filings via SA contributor Quad 7 Capital) Additionally, Kroger's recent results reflect gross margin compression. 4/20 (Source: SEC Filings via SA contributor Quad 7 Capital) After the takeover, Whole Foods initiated a price war. According to Reuters, prices at a Los Angeles Whole Foods store are lower on some products than comparable goods sold in a nearby Ralph's store owned by Kroger. The Threat From Amazon Research conducted by Foursquare Labs Inc. indicates the publicity surrounding Amazon's recent acquisition of Whole Foods, combined with the announcement of deep price cuts, resulted in a 25% surge in customer traffic. Not content to attack conventional grocers with their panoply of online food services and margin cuts, Amazon registered a trademark application for a meal-kit service. -
Turkey Burger Wild Mushroom Burger Fried Shrimp Po' Boy Queso Fundido Burger Matzo Ball Soup Thai Shrimp & Coconut Soup Go
STARTERS SANDWICHES & BURGERS Goat Cheese, Feta Grilled Cheese with and Fig Tart Portobello Mushroom asparagus, brie and fig vinegar sour dough country bread, red onion, cherry INSPIRED BY SARA MAIR, SEASON 3 tomato, swiss & cheddar cheeses, thyme butter Matzo Ball Soup INSPIRED BY BETTY FRASER, SEASON 2 shredded chicken, mushroom broth, napa Turkey Burger cabbage, shiitake mushrooms green apple slaw, brie, green leaf lettuce, INSPIRED BY SARA BRADLEY, SEASON 16 tomato, red onion, lemon aioli, oat crusted Thai Shrimp & Coconut Soup whole wheat bun lemongrass, sesame rice noodles, hot chili oil INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY HAROLD DIETERLE, SEASON 1 Wild Mushroom Burger gruyere, heirloom tomato, grilled radicchio, SALADS sesame challah Deconstructed Falafel Salad INSPIRED BY HOWIE KLEINBERG, SEASON 3 chickpeas, cucumber, tomato, baby kale, pita chips, Queso Fundido Burger toasted sesame seeds, lemon-tahini vinaigrette chorizo-spiced short rib patties, pepper jack cheese, INSPIRED BY MIGUEL MORALES, SEASON 1 poblano, onion, chipotle-lime crema, brioche bun Barley and Spinach Salad INSPIRED BY RICK BAYLESS, TOP CHEF MASTERS: SEASON 1 cremini mushrooms, cherry tomato, basil, mint, Fried Shrimp Po’ Boy tofu dressing sriracha remoulade, shaved fennel, crispy INSPIRED BY LEE ANNE WONG, SEASON 1 pancetta, amoroso roll Garbanzo and Beet Salad INSPIRED BY NICHOLAS ELMI, SEASON 11 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 ADD A PROTEIN -
Charleston Gold: a Direct When Culinary Taste Favored Rice in Composite the Civil War
The Rice-Paper is the electronic newsletter of the CGRF. Published periodically, it collects the most recent findings in the botany, cultivation, material culture, culinary preparation, and history of Carolina Gold Rice and associated heritage grains. Contributions and editorial correspondence should be directed to Dr. David S. Shields at the University of South Carolina: [email protected]. The information published here appears as a public service. CGRF encourages republication of The Rice-Paper’s contents provided there is no alteration of the substance of the material being reproduced, that the reproducer does not profit from the republication, and that a clear and full credit is given to author and source of the material. on the plate, Carolina Gold emerged at a time years it was on the world market. It was lost with Charleston Gold: A Direct when culinary taste favored rice in composite the Civil War. Charleston Gold is a new variety Descendant of Carolina dishes—pilaus, perloos, bogs, and stews—in of the fabled grain, carrying on the tradition of which the ability to complement the flavors of Ward‟s „long grain‟ Gold Seed Rice. Gold other ingredients was paramount. Non-aromatic rices were deemed superior to aromatic varieties th By David S. Shields in the United States. During the 20 century an aesthetic shift occurred—the perfumed rices of Charleston Gold, a short-stalked aromatic South Asia and India—Jasmine and Basmati descendent of America‟s most historic rice, enjoyed rising favor in America and world wide, Carolina Gold, was approved for release by the particularly when rice operated as a separate side Texas Department of Agriculture on February 11, dish. -
Discover Culinary: Explore the Agricultural Riches & Fresh Atlantic Coast Seafood of the Palm Beaches, Florida
Discover Culinary: Explore the Agricultural Riches & Fresh Atlantic Coast Seafood of The Palm Beaches, Florida Gourmands can savor “the best of everything” with a diverse range of menus at various farm-fresh eateries during a stay in The Palm Beaches. Local chefs and food artisans have revitalized The Palm Beaches’ culinary scene, thanks to straight-from-the-garden produce, and fresh- from-the-sea seafood in an ever-growing assortment of sophisticated farm-to-table and dock-to-dine, dining options. A winter breadbasket of the United States, The Palm Beaches top all counties east of the Mississippi River in total agricultural sales, with a total annual economic impact of $2 billion. The destination leads the nation in the production of sugarcane and fresh sweet corn, also leading Florida in the production of rice, bell peppers, lettuce, radishes, Chinese vegetables, specialty leaf, cucumbers, eggplants and herbs. This bounty of agricultural riches allows The Palm Beaches to take advantage of the culinary landscape, and foodie travel phenomenon, which has advanced from a national travel trend to travel pattern. The 2013 “American Culinary Traveler Report,” published by Mandala Research, showed that the percentage of U.S. leisure travelers who travel to learn about and enjoy unique dining experiences grew from 40% to 51% between 2006 and 2013. In 2012, it was estimated that tourism expenditures on food services in the U.S. topped $201 billion, nearly a quarter of all travel income. That makes food service the highest category of travel spend, according to the University of Florida report: “A Flash of Culinary Tourism.” This study also estimates that 39 million U.S. -
ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms. -
Restaurant Category Insights M a R C H 2 0 2 0 Restaurants in Times of Crisis a Look Back at Relevant Times
Restaurant Category Insights M A R C H 2 0 2 0 Restaurants in Times of Crisis A Look Back at Relevant Times Past Consumer Behavior During the 2008 recession, the Dow Jones U.S. Restaurants & Bars index fell by about 13%. The casual dining sector felt the greatest impact, while fast food chains were able to better weather the storm through LTOs and dollar menu promotions. Successful Category Response However, the overall 13% drop for the entire category was not nearly as significant as the 40% drop seen across the overall Dow Jones. While the COVID-19 crisis is different in scope from an economic recession, these examples still help to reinforce the important role that restaurants play in adapting their product mix and messaging to drive convenient and affordable options for consumers. Learnings If we look back even farther to the 1990-91 recession, we see an important example that suggests a critical need for restaurant brands to advertise during difficult times: RESTAURANTS In the 1990-91 recession, 2 challenger brands took advantage of a leading QSR’s decision to drop its advertising and promotion budget. As a result, these brands increased sales by 61% and 40%. 2 Restaurants in Times of Crisis What We are Seeing Now 1. Take out/delivery as a short term solve • Restaurants of all types and sizes are prioritizing delivery/take out; here are a few examples • Third party delivery platforms like Grubhub, Uber Eats and DoorDash are seeing surges in usage and an unprecedented number of new restaurant partnerships • Critical to keep consumer experience top of mind in order to preserve loyalty 2.