Timeless Designs Tasting Menus the Art of the Exhibition
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Section C Restaurants
SECTION C RESTAURANTS This section provides information on group-friendly restaurants. Dine local with Oklahoma City restaurants that are able to accommodate large groups. Cattlemen’s Steakhouse Charleston’s Bricktown Mickey Mantle’s Steakhouse Toby Keith’s I Love This Bar & Grill Vast Group Restaurants: Oklahoma City Originals Bellini’s Located in the beautiful Waterford complex at 63rd and Penn., Bellini's features a patio that overlooks a reflective pool and cascading waterscape and offers culinary pleasures with old world ambiance. http://www.bellinisokc.com/homepage 405-848-1065. Ask for manager Email: [email protected] Bricktown Brewery The Bricktown Brewery is a traditional American brew-pub, offering some of the best handcrafted beers available and surprisingly good food. The legendary hickory smoked BBQ goes great with their award-winning handcrafted beer. The Brewery is a perfect place for large groups, with three private rooms and a large semi- private room. The Brewery offers food and beverage service for up to 600 in a fun and casual atmosphere. http://www.bricktownbrewery.com/downtownokc/ (405) 232-2739 Email: [email protected] Café 7 Casual Italian eatery providing specialty & design-your-own pizzas, pastas, sandwiches & salads. http://cafe7okc.com/ (405) 748-3354 Email: [email protected] Castle Falls Oklahoma City's historic Castle Falls is nestled on 5 acres; conveniently located near downtown, the airport and Interstate 40. Castle Falls' features European cuisine impeccably prepared and presented by French Executive Chef Noel and German Chef de rang Nina Cook. Owner/operators and lifelong friends Amy Rollins and Lou Ann Forman add the American Woman touch creating a Euro-American ambience unparalleled in Oklahoma City! Castle Falls offers private dining any day or evening in the castle (restaurant) for 2 to 50 guests or in the hall event center 50 to 250 guests. -
Recommended Restaurants
RECOMMENDED RESTAURANTS Dining in Wailea/Makena: HUMUHUMUNUKUNUKUAPUA’A Grand Wailea Romantic and exotic, this oceanside restaurant offers the most spectacular sunset views. Named after Hawaii's state fish, our Polynesian thatch roof restaurant floats on a saltwater lagoon filled with tropical fish. Select your own lobster from the lagoon or savor delicious Island fish and meat entrees with Polynesian or Hawaiian influences. 5:30pm-9:00pm Dinner BISTRO MOLOKINI Grand Wailea In the heart of Grand Wailea Resort, Bistro Molokini offers a relaxing, open-air ambience with breathtaking views of the Pacific and distant islands. Featuring an exhibition kitchen and kiawe wood- burning oven, the Bistro offers a delightful blend of California and Island cuisine. 11:00am-5:00pm Lunch 5:00pm-9:00pm Dinner GRAND DINING ROOM MAUI Grand Wailea With panoramic views of the beautiful Reflecting Pool, the Pacific Ocean and neighboring islands of Molokini and Kaho'olawe, the Grand Dining Room offers a daily breakfast buffet and a la carte menu in a truly stunning setting. 7:00am-11:00am Breakfast 7:00am-10:00am Breakfast (Sunday) 10:30am-1:00pm Sunday Champagne Brunch TOMMY BAHAMA’S TROPICAL CAFÉ The Shops at Wailea Tommy Bahama’s Restaurant & Bar is a unique celebration of the islands offering a relaxed escape from the hustle and bustle with truly inspired cuisine with a Tropical Caribbean Twist. 11:00am-5:00pm Lunch 5:00pm-10:00pm Dinner 5:00pm-11:00pm Dinner (Friday and Saturday) LONGHI’S WAILEA The Shops at Wailea Longhi's sets the benchmark for impeccable dining offering their award winning Italian/Mediterranean cuisine: fresh island fish, prime steaks, giant lobsters plucked fresh from their own lobster tanks, fabulous pasta dishes and the most succulent desserts. -
Dor to Door SOCIETY
GREATER HOUSTON JEWISH GENEALOGICAL Dor to Door SOCIETY Summer 2017 HOUSTON, TEXAS Joseph M. Sam, One-Term Houston City Attorney & Philanthropist Inside this issue: He was born on 23 December 1865, Travis, Austin Co., TX Officers / Meeting 2 and was the son of Samuel Sam and Caroline Stern. His Dates / Dues siblings were: Henrietta Sam (Miss), Simon L. Sam, Jacob W. Sam, Nathan Sam, Levi Sam and Sarah Ann Sam Sam Facebook & Website 2 (Mrs. Jake H. Sam). Texas Jewish His- 3 On 14 June 1900, Houston, Harris Co., TX, he married torical Soc Meeting Idaho Zorkowsky. There were no children. On 22 April 1920 Suggested Reading 3 in Galveston, Galveston County, Texas, Idaho married Max Wile. She died on 8 Feb 1957 in New York and was buried Houston Handbook 3 with her second husband in the Forest Lawn Cemetery, Buf- falo, Erie Co., NY. Longview Jewish 4 Cemetery & HTCD Joe died on 14 Feb 1915 in Houston of pneumonia and chronic asthma. He was buried in the Beth Israel Cemetery (West Dallas), Houston. On the day of Restoration of Fort 5 his funeral, the bell at the Old City Hall tolled all afternoon and the courts were Worth WWI Memo- rial closed in his honor. At an early age Sam "read for the law" in the offices of William Paschal "W. Houston WWII Vets 5 P." Hamblen who would serve as Judge, 55th District Court, Harris County from Military Awards 1902 until his death in 1911. Three Brothers Bak- 6 At the time of Sam's death, he was the senior member of the law firm of Sam, ery - Treasured Bradley & Fogle. -
Center for Public History
Volume 8 • Number 2 • spriNg 2011 CENTER FOR PUBLIC HISTORY Oil and the Soul of Houston ast fall the Jung Center They measured success not in oil wells discovered, but in L sponsored a series of lectures the dignity of jobs well done, the strength of their families, and called “Energy and the Soul of the high school and even college graduations of their children. Houston.” My friend Beth Rob- They did not, of course, create philanthropic foundations, but ertson persuaded me that I had they did support their churches, unions, fraternal organiza- tions, and above all, their local schools. They contributed their something to say about energy, if own time and energies to the sort of things that built sturdy not Houston’s soul. We agreed to communities. As a boy, the ones that mattered most to me share the stage. were the great youth-league baseball fields our dads built and She reflected on the life of maintained. With their sweat they changed vacant lots into her grandfather, the wildcatter fields of dreams, where they coached us in the nuances of a Hugh Roy Cullen. I followed with thoughts about the life game they loved and in the work ethic needed later in life to of my father, petrochemical plant worker Woodrow Wilson move a step beyond the refineries. Pratt. Together we speculated on how our region’s soul—or My family was part of the mass migration to the facto- at least its spirit—had been shaped by its famous wildcat- ries on the Gulf Coast from East Texas, South Louisiana, ters’ quest for oil and the quest for upward mobility by the the Valley, northern Mexico, and other places too numerous hundreds of thousands of anonymous workers who migrat- to name. -
MAKING THECUT Travel—One Mightsayfate—Broughthimto Restaurant Insouthcarolinatheearly’90S
SL-PL TopChefs 1115-FINAL-REG1_Feature 11/10/15 2:28 PM Page 1 Making the Cut Inspired chefs spice up the area’s dynamic dining culture BY LEIGH STUART AND BILL DONAHUE DAVID MARQUES skill in fresh fish and seafood made him the From Italian to American, ince 2008, David Marques has been spend- obvious choice to lead Buona Via’s kitchen, Mexican to Mediterranean, the ing his days perfecting the menu and the and the restaurant has been on the right side restaurants of the Greater S experience for customers of Horsham’s of the growth curve ever since. Philadelphia Area offer options Buona Via Italian Seafood and Grill, which he The restaurant business is always busy, but to suit any taste imaginable— serves as executive chef. By the start of the even Marques can admit the past six months world-class pizzas, prime steaks, New Year, however, his schedule will likely have been something of a blur—spending a cutting-edge vegan dishes and require some adjustments, as the team behind great deal of time and energy preparing for the much more. Behind all these great meals, of course, are the Buona Via expands to a second restaurant in new restaurant’s opening, while maintaining master chefs who have put in Hatboro, an American bar and grill dubbed, the hard work and creativity to simply, 58 York. make our region a culinary Opened on the site of the shuttered Café destination on par with any city La Fontana, 58 York will feature “Americana in the country. We’re not talking cuisine” influenced by regional dishes from just about the folks with famous across the country—“from Oregon to Florida,” last names—Garces, Sbraga, Marques says. -
The Melting Pot
The University of Akron IdeaExchange@UAkron The Dr. Gary B. and Pamela S. Williams Honors Honors Research Projects College Fall 2017 The eltM ing Pot: America, Food, and Ethnicity: 1880-1960 Jacob Kaus [email protected] Please take a moment to share how this work helps you through this survey. Your feedback will be important as we plan further development of our repository. Follow this and additional works at: http://ideaexchange.uakron.edu/honors_research_projects Part of the Cultural History Commons, Food Studies Commons, Social History Commons, and the United States History Commons Recommended Citation Kaus, Jacob, "The eM lting Pot: America, Food, and Ethnicity: 1880-1960" (2017). Honors Research Projects. 590. http://ideaexchange.uakron.edu/honors_research_projects/590 This Honors Research Project is brought to you for free and open access by The Dr. Gary B. and Pamela S. Williams Honors College at IdeaExchange@UAkron, the institutional repository of The nivU ersity of Akron in Akron, Ohio, USA. It has been accepted for inclusion in Honors Research Projects by an authorized administrator of IdeaExchange@UAkron. For more information, please contact [email protected], [email protected]. The University of Akron The Melting Pot: America, Food, and Ethnicity: 1880-1960 A Research Paper Submitted to The History Department and Honors College Faculty in Candidacy for the Honors Degree in History Department of History by Jacob Kaus Akron, Ohio September 2017 Contents Illustrations iii Introduction 1 Chapter I. Anglo-American Cuisine before 1880- an Introduction 5 Chapter II. America’s Culinary Melting Pot, 1880-1960 9 Conclusion 32 Bibliography 34 ii Illustrations Figures 1 Lewis Hine, Tenement Family, New York, 1910 2 Raphaelle Peale, Still Life with Steak, 1817 3 Unknown, Lunch at Delmonico’s Restaurant, c. -
The Admissions Game
The Admissions Game \ . ~ ..·- \:J /~ ..:...._, I JULY-AUGUSI' SALLYPORT 2 person - the pioneer? In this day of equal op portunity and "liberation" these questions are seldom raised: when they are, the an swers come quickly_ For Anna Lay Turner's day, 1928, however, the answers are slower incoming. But only for a moment, for as long as it takes to sip the coffee that has been provided for the interview. For Mrs. Turner tells me she became always a chemical engineer because she had fi wanted to be one_ She had always wanted, she her says, to work at a job where she could use r Plain and simple_ common sense and ingenuity. e And I almost accept it. The explanation, exact as it is, is not, finally, completely satisfactory. There has got to be more to it than just wanting to be an engineer. A person just doesn't suddenly meet convention head on and challenge it without being extraor dinary. And as we continue to talk, I see that my feeling is right. Whether she wants to ac knowledge them or not, she begins to reveal qualities about herself, which, indeed, make her a unique person. Understandably, many of the qualities she reveals are qualities that every engineer must have if he is to survive in the profession. In genuity and efficiency. Industriousness and im agination. And of course common sense and the ability to organize. But these make up only part of her character. There are others, others many engineers - many people - lack. Among them is her willingness to challenge ideas she doesn't agree with. -
Phila D Elphia
Philadelphia—Philly, Cradle of America, City of Brotherly Love (and Sisterly Affection) … no matter what you call it, Pennsylvania’s largest city has played a key role in American history. From the First Continental Congress to Rocky jogging up the Art Museum steps, this is a city dripping with history, charm and interest. That’s why we’ve put together the Sonnhalter Insider’s Guide to Philadelphia to help you find the best this great city has to offer. We’ve asked some of our Philly friends for their recommendations on the best food, nightlife and the out- of-the-way places only locals know about. Because sure, you want to decide for yourself who has the best cheesesteak, but this city has so much more to offer. A quick note – true to its founding as the “City of Quakers,” Philly has sometimes odd liquor laws, resulting in over 300 “BYO” restaurants where the drinks are on you (to bring with you). So make sure to check ahead before you go. Insider’s Guide to PHILADELPHIA City Center/Historic Downtown Amada El Vez Mac Mart Contemporary Spanish Mexican Mac’n Cheesery (215) 625-2450 (215) 928-9800 (215) 444-6144 www.philadelphia.amadarestaurant.com www.elvezrestaurant.com www.macmartcart.com Modern versions of Tapas and a contempo- A perennial “Best Of” winner, not just for Top your own Mac and Cheese at this truly rary Spanish mix with warm décor and an Mexican cuisine, but for its atmosphere, original fast-casual spot. excellent wine list in Iron Chef Jose Garces’ décor, energy and drink menu. -
Episode #11. to Rain on Someone's Parade
newsinslowenglish.com - November 23, 2017 Episode #11. To rain on someone's parade Chris: Jessica, can you guess what my dream job would be? Jessica: That’s easy – a political commentator… Hmm, no! A conspiracy theorist! Chris: I hate to rain on your parade, but you guessed wrong. I’ve always dreamed of being a food critic. Jessica: A food critic? I never would have guessed! Why? Chris: Are you kidding? Going to fabulous restaurants, eating, and writing about eating? Doesn’t that sound awesome? Besides, it must be so easy! Jessica: Not to to rain on your parade, Chris, but it’s actually a very competitive field, and only a handful of food critics are successful. Chris: Well I did say it was a dream, didn’t I? Jessica: With platforms like Yelp and Instagram, everybody thinks they’re a food critic these days! If you want to be a professional you really need to stand out. But we’re just dreaming, right? So tell me, Chris, what would you write about? Chris: New American cuisine! Jessica: Hmm. I have noticed that more restaurants seem to be calling themselves “New” or “Contemporary” American. It’s an interesting trend. Chris: I agree! Go back 15 or 20 years. If you made plans to go to a nice restaurant, you would most likely end up in a place that served ethnic cuisine from around the world. To find American cuisine, you would go to a diner, or a pub, and you’d eat burgers and fries, buffalo wings, salads, stuff like that. -
Neighborhood Restaurant Listings
Neighborhood Restaurants (Within five minutes walking distance from the Marriott Wardman Park Hotel) Stone’s Throw Restaurant & Bar 2660 Woodley Road (202) 328-2000 A modern American steakhouse offering all the elements of an enticing dining experience. The menu features steaks, chops, and fresh daily seafood, highlighting product quality and showcasing regional and seasonal ingredients. Murphy’s Irish Pub 2609 24th Street (202) 462-7171 Serving sandwiches, stews, steaks, & seafood for lunch and dinner, late into the evening. Murphy’s offers the best live Irish entertainment and house specials each night. Open City 2331 Calvert Street (202) 332-2331 A local favorite, this indoor/outdoor café features all day breakfast, an espresso bar, and house made pastries & desserts. This is not your typical diner, serving brick oven pizzas, mussels, craft beers and intriguing wines. New Heights 2317 Calvert Street (202) 234-4110 Innovative New American cuisine that combines the best of fresh regional and international flavors. Award-winning architecture offers exceptional views of Rock Creek Park and showcases local artwork. Eddie’s Café (Chinese) 2600 Connecticut Avenue (202) 667-3939 Authentic Chinese cuisine available for pick up or delivery. Open 7 days a week. Chipotle 2600 Connecticut Avenue (202) 299-9111 ‘The gourmet restaurant where you can eat with your hands’. Modern Mexican, serving gourmet burritos and tacos. Mr. Chen’s (Chinese) 2604 Connecticut Avenue (202) 797-9668 Mr. Chen's Restaurant uses organic fresh vegetables along with a health-conscious cooking style to prepare delicious Chinese dishes. Open 7 days a week. District Kitchen 2606 Connecticut Avenue (202) 238-9408 Seasonal fine dining cuisine and unpretentious service with a laid back atmosphere in the bustling Woodley Park neighborhood of DC. -
Crossroads of the Food Cultures of the World
The Fusion of Various Food Cultures Yields a New American Cuisine Crossroads of the Food Cultures of the World ”America’s Correct Food” from Hiroko Kato a Practical Standpoint Ms. Kato was born in Tokyo in 1970 and graduated from Waseda University’s School of Political A flood of immigrants into the primarily Anglo Science and Economics in 1993. In the same year, Ms. Kato began society introduced new races, religions, languages working in the editorial department and lifestyles to American culture. Some of the women’s monthly magazine responses to the diversification of American LEE, published by Shueisha. In 1999 Ms. Kato quit her job and society were blatantly prejudiced, such as the ten- began working as a freelance year enforcement of a law enacted in 1882 that journalist in the field of lifestyle and culture. Ms. Kato visited Maryland in the United States and became a prohibited immigration from China because it was member of The Vegetarian Resource Group. She then wrote articles covering the conditions, eating habits, and health benefits thought that a man who eats beef and bread of American vegetarians. Since returning to Japan, Ms. Kato has cannot work alongside a man who eats rice. been working in Japanese-American media and authored such works as Sushi Purizu! Amerikajin Sushi wo Kuu, Shueisha 2002; Within the American middle class, most of which “Shakitto Itameru” wo Eigo de Iu to, Gentosha 2002; and Taberu simply hoped to preserve the dominance of the Amerikajin, Taishukan Shoten 2003. Anglo culture, was a group passionately fighting to assimilate recent immigrants into the established American society. -
What's Cooking in the South Texas
WHAT’S COOKING IN THE SOUTH TEXAS Culinary Delights of San Antonio, Fredericksburg, San Marcos and Boerne River Walk Dining Southwestern Steaks San Antonio, Texas San Antonio, Texas Local BBQ Local Vineyards Fredericksburg, Texas Fredericksburg, Texas Fine Dining Boerne, Texas Local Pasteries River Dining Downtown Dining Boerne, Texas San Marcos, Texas San Marcos, Texas SanAntonioTexasHillCountry.com SAN ANTONIO FREDERICKSBURG While the roots of South Texas extend deep into Mexican, Spanish and German cultures, the culinary spotlight shines brightly on the tremendous variety of new restaurants, including food trucks, springing up throughout the region. But you can also count on great meals in the established dining venues serving traditional favorites from barbecue to Wiener Schnitzel to tacos. Savor the Best of Dining in Downtown San Antonio Throughout the city center, you’ll have your choice of excellent restaurants for every meal. From the Southtown area near downtown, along the River Walk and to the Pearl, you’ll find enticing menus from both up-and-coming chefs and long-time, acclaimed restaurateurs. Day 1: Relish the Diversity of Culinary Choices at the Pearl • The Culinary Institute of America—San Antonio is headquartered here, offering cooking classes, the CIA Bakery Café for pastries and sandwiches, and NAO: New World Flavors, a rising star featuring Latin cuisine. • Italian specialties rule at Il Sogno Osteria and Mexican street food is spotlighted at La Gloria. • Go to the Sandbar for the freshest seafood, the Boiler House Texas Grill and Wine Bar for wild game and seafood, and the Granary ‘Cue & Brew for barbecue and beer. • An Americana menu distinguishes Arcade Midtown Kitchen, while innovative vegetarian cuisine is the hallmark of Green.