Organic menu – Sari Organik http://sari-organik.com/ Sun, 28 Nov 2021 10:32:08 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://sari-organik.com/wp-content/uploads/2021/10/icon-120x120.jpg Organic menu – Sari Organik http://sari-organik.com/ 32 32 ‘Six Senses’ Luxury Resort Brand Comes to Israel https://sari-organik.com/six-senses-luxury-resort-brand-comes-to-israel/ Sun, 28 Nov 2021 08:27:00 +0000 https://sari-organik.com/six-senses-luxury-resort-brand-comes-to-israel/ Six Senses is an international chain of luxury properties with many distinctive characteristics: places of extraordinary natural beauty, meaningful experiences, warm hospitality, pioneering well-being, sustainable design. and healthy and delicious food. Just recently, the world’s newest and long-awaited Six Senses Resort finally opened – Six Senses Shaharut, in a remote corner of Israel’s Arava Valley […]]]>

Six Senses is an international chain of luxury properties with many distinctive characteristics: places of extraordinary natural beauty, meaningful experiences, warm hospitality, pioneering well-being, sustainable design. and healthy and delicious food.

Just recently, the world’s newest and long-awaited Six Senses Resort finally opened – Six Senses Shaharut, in a remote corner of Israel’s Arava Valley – and it ticks all of the aforementioned boxes.

6 בגלריה

A private swimming pool at Six Sense Shaharut

(Photo: Diana Shachar )

The highly anticipated complex spanned 12 years and was built at a cost of over $ 100 million. While the structural construction used only locally available materials – such as the hand-cut stones in the many beautiful curved walls that characterize the exterior architecture – no expense was spared in importing exotic woods and artifacts. from all over the world for furnishings and interior design.

Great care has also been taken to preserve the ecological integrity and the landscape of this desolate corner of the Negev Desert. No building creates an artificial skyline or visibly alters the physical surroundings: the guest units have been carved into the slopes of a hill and blend seamlessly into the natural background.

6 בגלריה

Six senses Shaharut Six senses Shaharut

Six senses Shaharut

(Photo: Buzzy Gordon )

It takes a lot of vision to explore a barren place in a wilderness and dream that it could become the location of a resort with an international pedigree. It’s fair to say that 99% of Israelis have never even heard of Shaharut, an indescribable cluster of hilltop dwellings literally in the middle of nowhere; and there is not even a road connecting the hotel to the village.

Getting to Six Senses Shaharut can be tricky: the nearest airport is the new Ramon International Airport, which primarily serves Eilat, a tourist destination on the Red Sea; from there a car can be arranged for the 40-minute journey on two-lane roads.

Alternatively, one can travel about four hours from Tel Aviv and Israel’s main international gateway; the reward for time and effort are endless views of breathtaking scenic beauty. The fastest and easiest of all – if money isn’t an issue – is to get in by helicopter and land at the resort’s helipad.

Upon arrival, guests are treated to a welcome ritual at the Experience Center: a refreshing wet towel, a glass of water and delicious cookies. There is a brief orientation, followed by the first of many rides in electric golf carts that transport guests around the property; the friendly drivers of these small cars are on call throughout the stay.

Your first likely stop is your accommodation, of which there are a plethora of choices at Six Senses Shaharut: 48 suites and 12 villas, to be precise. In addition, there are three categories of the first and two categories of the second, plus the crème de la crème: the private reserve, a complex comprising a three-bedroom villa, a large swimming pool, an indoor and outdoor kitchen, etc.

6 בגלריה

Shaharut Six Sense Costume Shaharut Six Sense Costume

Shaharut Six Sense Costume

(Photo: Buzzy Gordon)

The suites here are actually large bedrooms – which can still comfortably sleep three people – while the villas are one- or two-bedroom apartments with private pools (albeit without a kitchen). All guest units have spacious outdoor terraces with comfortable lounging furniture, like day beds; six suites have plunge pools.

Basic amenities here go far beyond what can be found at most five-star establishments, which include extremely comfortable queen-size beds (king-size in villas); user-friendly individually regulated air conditioning; in-room safe (but not large enough to accommodate laptops); smart flat screen TV with satellite and entertainment system; [Marshall] bluetooth speaker; and unlimited free WiFi and bottled drinking water. Plus, there are stylish wooden ceiling fans inside and out, as well as some quirky items that can be used freely during your stay (and purchased afterward): a yoga mat, a tote bag, canes and stylish hats.

The minibar area is richly equipped and stocked, with an espresso machine and capsules, an electric kettle with premium teas, two jars of free cookies, and crystal glasses of all shapes and sizes. Along with the standard refreshments kept cool in the mini-fridge, there’s an impressive bar stocked with fine spirits in full size.

The bathrooms are no less luxurious, with a separate bathtub and shower cubicle, as well as a toilet with its own door for more privacy; Hair dryer; dental and shaving kits; organic cotton bathrobe for him and her (again, free use during your stay) and Moroccan-style terrycloth slippers. Sustainability requires that the combs are made of wood and that the aromatic liquid soap, shampoo and conditioner be dispensed in beautiful, sturdy containers.

6 בגלריה

A bathroom in the suit of the Six Sense Shaharut hotel A bathroom in the suit of the Six Sense Shaharut hotel

A bathroom in the suit of the Six Sense Shaharut hotel

(Photo: Buzzy Gordon)

The emphasis on sustainability is evident even in the hotel’s multiple restaurants, where plastic straws are banned in favor of thick bamboo straws. There must be more or less variety in the dining options, as there are no practical alternatives for going out to eat within a radius of several kilometers.

Meals of the day begin naturally with breakfast and the sumptuous complimentary buffet that can suit all tastes from simple to sophisticated and from the health conscious to self-indulgent. There’s fresh bread and pastries, plus hot and cold options, all washed down with natural juices and smoothies – plus, of course, freshly brewed hot coffee. Waiter service satisfying special orders completes the myriad of buffet selections.

Lunch and dinner are a la carte, and prepared under a number of dietary restrictions stemming from Jewish tradition: there is no pork or shellfish on any menu, and meat and dairy products will not be cooked together; this “kosher style” kitchen will meet the demands of most Israeli diners, although it does not meet more stringent standards to be categorized as true kosher.

The casual restaurant here is the Edom View Grill, which serves light meals during the day and has a weekly barbecue on Tuesday evenings. Its name derives from the beautiful view it offers over the Edom mountain range in neighboring Jordan.

The fine dining restaurant here is Midian, where menu items are labeled according to a wide range of nutrition alerts, from vegans and gluten-free to sugar-free and containing nuts or other known allergens. The quality of the food here is easily comparable to that of one of Israel’s leading restaurants, thanks to the expertise of the chefs and the care taken in sourcing the finest ingredients, from fresh locally grown vegetables to the superb beef of the region. Golan Heights. An annex to the restaurant is a welcoming wine cellar housing premium wines, where private meals can be prepared.

Finally, the Jamilla Bar serves not only specially designed exclusive cocktails, but also a full menu of hot and cold tapas. It shares with Midian a panoramic view of the Arava, whose agricultural settlements have made the desert bloom, creating along the way a patchwork of verdant green against a brown background of desert sand.

Integrated wellness is woven into the fabric of all Six Senses resorts, and Shaharut – with its world-class exercise facilities and holistic spa – is no exception. The gym has state-of-the-art equipment, as well as a studio for yoga and meditation classes. There are two pools – one indoor and one outdoor – including a hot-water whirlpool and a kids’ pool (though the resort doesn’t accept guests under 12).

6 בגלריה

Six Sense Shaharut indoor pool Six Sense Shaharut indoor pool

Six Sense Shaharut indoor pool

(Photo: Buzzy Gordon )

Whether you opt for a personalized treatment regimen under the supervision of India’s resident Ayurvedic physician, or just want a relaxing massage, a visit to the spa dramatically improves any stay at Six Senses. A unique dimension is the Alchemy Bar, where you grind and blend your own preferences of herbs, oils and spices to create pleasant botanical exfoliators and soothing compresses. There are single and double treatment rooms, saunas and steam rooms for men and women, and even a nail bar. Prepare for your visit by browsing the spa’s electronic menu, accessible either on the resort’s website or via the QR code on the camel hump sculpture in your room. The hotel’s commitment to the environment extends to refraining from printing the brochures on paper.

6 בגלריה

Six Sense Shaharut's outdoor pool Six Sense Shaharut's outdoor pool

Six Sense Shaharut’s outdoor pool

(Photo: Buzzy Gordon )

The experiences at Six Senses Shaharut aren’t limited to the property lines. Enjoy morning or night hikes in the immediate pristine surroundings, mountain biking, and in the near future, horseback riding and camel trekking. Alternatively, venture further afield with off-road 4 × 4 adventures or longer excursions to the Dead Sea – and possibly post-pandemic restrictions, all along the international border to visit an incredible heritage site. UNESCO World: Petra. Finally, escape the planet completely by taking part in a guided stargazing in the endless black sky untouched by light pollution.


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PETE TITTL: WaBa Grill offers another healthy and tasty option | Food https://sari-organik.com/pete-tittl-waba-grill-offers-another-healthy-and-tasty-option-food/ Fri, 26 Nov 2021 08:45:00 +0000 https://sari-organik.com/pete-tittl-waba-grill-offers-another-healthy-and-tasty-option-food/ Healthy dining options continue to thrive in the local restaurant industry, and WaBa Grill is a prime example. This Los Angeles-based chain was formed by three friends in the 1990s with the slogan “Eat Smart, Be Healthy”. One opened in October at the corner of Panama Line and Ashe Road, and another is located on […]]]>

Healthy dining options continue to thrive in the local restaurant industry, and WaBa Grill is a prime example.

This Los Angeles-based chain was formed by three friends in the 1990s with the slogan “Eat Smart, Be Healthy”. One opened in October at the corner of Panama Line and Ashe Road, and another is located on California Avenue by California Fish Grill.

They specialize in organic foods, never-frozen chicken, wild salmon, on-site marinated rib eye, organic tofu, and jumbo shrimp in plates and bowls. It looks a lot like an upgraded version of Flame Broiler, another healthy food chain that came to Bakersfield a long time ago with a similar product. The good news is that foods that are good for the body can taste great.

Of course, there are differences, which is why you are reading these words. The menu offers more choices, including more protein and four different sauces. The vegetables are not cooked as long as at Flame Broiler, which gives them a more raw texture. I’m sure it’s intentional.

The food is an interesting mix of Asian and Central / South American cuisines like the garlic serrano sauce which is my favorite, although the spicy WaBa with a togarashi seven spice blend is also quite amazing. And the dumplings were a surprise. If you’re strapped for cash, the healthy menu with its mini bowls is a great option.

We visited a few times, ordering Sweet & Spicy Chicken Bowls ($ 8.79), Shrimp Vegetable Bowl ($ 10.99), and Rib Eye Steak Vegetable Bowl ($ 9.79) ) as well as an order of dumplings. All were excellent, but the beef selection in particular was above the Flame Broiler product. It is the quality of the meat, so tender and tasty, that made this product special. We had it with spicy WaBa, but I think the garlic serrano would be perfect for this.

The chicken is made with their sweet chili sauce, and it works great with poultry. The WaBa sauce with its pineapple, orange and lime juices mixed with soy sauce and brown sugar should be more interesting than it seemed to me at first glance, but maybe it was in pain. compared to other sauces. I tried it with shrimp, which had grilled marks but the tail heel too, so there was some work to eat them.

As I mentioned, the vegetables are not blanched as long as those in Flame Broiler, but some people prefer the firm, raw taste. I think the staff need to be proactive in offering optional brown rice as we weren’t even aware it was available and we weren’t even able to taste it. They didn’t ask you during the ordering process asking “white or brown rice?” As the Flame Broiler staff do.

Pork and veggie dumplings, commonly referred to as potstickers, come in plates of five, 10, or 20 pieces ($ 2.69 to $ 10.39) and what we sampled could fit into a Chinese sit-down restaurant. This place is quite small in the dining room, casual, almost fast food in speed and plastic wrap. The value menu items are interesting and include a “loaded” miso soup with tofu or chicken ($ 3.50). Family meals are also available for four for $ 20.99 with chicken or tofu, a little more for the steak.

Only two salads: signature house and spicy Asian chicken. No alcohol, no table service. Delivery is a work in progress, but most WaBas offer it. I recommend getting the app as you can order it in advance, easily pick it up, and receive special offers via SMS and email notifications.

Pete Tittl’s Dining Out column appears in The Californian on Sundays. Email him at pftittl@yahoo.com or follow him on Twitter at @pftittl.


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Thanksgiving 2021 Grocery Guide: Open or Closed https://sari-organik.com/thanksgiving-2021-grocery-guide-open-or-closed/ Wed, 24 Nov 2021 10:15:33 +0000 https://sari-organik.com/thanksgiving-2021-grocery-guide-open-or-closed/ For some of us, this is the first year since the start of the pandemic that we can host a house full of loved ones or go to Grandma’s house for her famous cornbread dressing. In our excitement we are forced to forget something, whether it is the jellied cranberry sauce in a can or […]]]>

For some of us, this is the first year since the start of the pandemic that we can host a house full of loved ones or go to Grandma’s house for her famous cornbread dressing. In our excitement we are forced to forget something, whether it is the jellied cranberry sauce in a can or the peak for eggnog that makes us understand Uncle Earl’s political views.

Here is a list of grocery and discount stores for last-minute Thanksgiving items and others that will be closed to “thank their associates.”

Aldi: Thanksgiving Eve: Regular hours / Thanksgiving Day: Closed

Central Market: Thanksgiving: 7 a.m. to 10 p.m. / Thanksgiving: 8 a.m. to 2 p.m.

Costco: Thanksgiving Eve: 10 a.m. to 8:30 p.m. / Thanksgiving Day: Closed

CVS: Thanksgiving Eve: regular hours / Thanksgiving Day: regular hours but pharmacy hours may vary

Dollar General: Thanksgiving Eve: Regular hours / Thanksgiving Day: 7 a.m. to 10 p.m.

Fiesta Mart: Thanksgiving Eve: Regular hours / Thanksgiving Day: 7 a.m. to 7 p.m., stores may vary

Food Town: Thanksgiving: 6 a.m. to 10 p.m. / Thanksgiving: 6 a.m. to 7 p.m.

A peaceful Thanksgiving is what we are thankful for.  - PHOTO BY LORRETTA RUGGIERO

A peaceful Thanksgiving is what we are thankful for.

Photo by Lorretta Ruggiero

HEB: Thanksgiving Eve: Regular hours / Thanksgiving Day: 6 a.m. to noon, curbside, 7 a.m. to 11 a.m. Pharmacy is closed.

H Mart: Thanksgiving Eve: 8 a.m. to 10 p.m. / Thanksgiving Day: 8 a.m. to 10 p.m.

Kroger: Thanksgiving Eve: Regular hours / Thanksgiving Day: Most stores open until 5 p.m.

Randalls: Thanksgiving Eve: Regular hours / Thanksgiving Day: Most are open until 4 p.m.

Sam’s Club: Thanksgiving: 10 a.m. to 8 p.m. / Thanksgiving: Closed
Sprouts: Thanksgiving Eve: Regular hours / Thanksgiving Day 7:00 a.m. to 4:00 p.m.

Spec’s Liquor: Thanksgiving Eve: Regular Hours / Thanksgiving Day: Closed

Target: Thanksgiving Eve: Regular hours / Thanksgiving Day: Closed

Trader Joe’s: Thanksgiving Eve: Regular Hours / Thanksgiving Day: Closed

Walgreens: Thanksgiving Eve: Regular hours / Thanksgiving Day: Regular hours, although stores may vary

Walmart: Thanksgiving Eve: Regular hours / Thanksgiving Day: Closed

Whole Foods Market: Thanksgiving Eve: Regular hours / Thanksgiving Day: 7 a.m. to 3 p.m. for most local stores. Jeff Bezos needs money to buy rocket fuel.


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New strategy, name of the organic restaurant | Jax Daily Record | Jacksonville Daily Record https://sari-organik.com/new-strategy-name-of-the-organic-restaurant-jax-daily-record-jacksonville-daily-record/ Mon, 22 Nov 2021 10:00:00 +0000 https://sari-organik.com/new-strategy-name-of-the-organic-restaurant-jax-daily-record-jacksonville-daily-record/ When Wen Raiti opened House of Leaf and Bean in 2017, she was unaware that she had developed the business model that would help her restaurant survive the COVID pandemic that began in March 2020. His organic restaurant at 14474 Beach Blvd. near San Pablo Road, was a quick-service establishment with a drive-thru online ordering […]]]>

When Wen Raiti opened House of Leaf and Bean in 2017, she was unaware that she had developed the business model that would help her restaurant survive the COVID pandemic that began in March 2020.

His organic restaurant at 14474 Beach Blvd. near San Pablo Road, was a quick-service establishment with a drive-thru online ordering window.

She has had time to build up a clientele that has remained loyal through the depth of the pandemic.

House of Leaf and Bean became Hakka Kitchen on November 16.

Raiti and his business partner, Chef Marshall Ziehm, added menu items, table service and a wine bar. They hope to employ 10, but experience what happens to many restaurants: a labor shortage.

Ziehm is a classically trained chef who has worked in Europe for 10 years and has been in the culinary world for 36 years.

He became a fan of Raiti’s Chinese cuisine when doctors told him his old diet put him in danger. His triglycerides were at 700 and he was on the verge of pancreatic failure.

House of Leaf and Bean became Hakka Kitchen on November 16.

Ziehm met Raiti through a mutual friend in the spring of 2021 and decided to change his diet to a mostly vegetarian diet. In less than a year, his triglyceride levels dropped to 200 and he lost almost 40 pounds.

“I tried diets, but nothing worked. I had to make drastic changes, ”Ziehm said.

The small restaurant can accommodate 30 people. House of Leaf and Bean favorites like Crispy Tofu Bites, Hakka Rice Bowl, and Scallion Pancake remain on the menu.

Ziehm puts more emphasis on the restaurant’s wine program, having built it to 30 organic wines, and he wants to increase it over time.

The popular Zen relaxation room remains, as does the wide choice of hot organic teas.

The decision to change the menu came after a successful meal where Ziehm explored the gastronomic aspects of Raiti’s menu. They sold the evening reserved for reservations only.

“I am a country girl. I didn’t know what gastronomy was, ”said Raiti.

Encouraged by this success, the two seek a second location and open up to a different area as long as it is heavily exposed to traffic. The first location was a closed Taco Bell.

Hakka Kitchen has fine dining items on the menu and in the dining room, but Raiti insists this is an upscale casual eatery with average prices of $ 12 to $ 15 per entree.

Interior renovations are cosmetic, including new tables and chairs and original pen and ink designs for the walls.

Raiti, 55, immigrated from his hometown of Guangdong Province to live in Singapore and the Northern Mariana Islands before coming to the United States.

She and her husband, Jon, lived in Pittsburgh before moving to Jacksonville in 2006. She worked as a CPA and earned a Masters in Accounting and Taxation from the University of North Florida.

Marshall Ziehm is a classically trained chef who has worked in the culinary world for 36 years. He previously worked at Coop 303 in Atlantic Beach.

Raiti might have been content to stay in finance if his own health issues hadn’t changed his life.

When she arrived in the United States, she drastically changed her diet, eating what most Americans eat. She was quickly diagnosed with irritable bowel syndrome, which caused bowel pain, constipation and bloating.

When Raiti returned to his original diet, the symptoms gradually disappeared. Having read that up to 15% of Americans suffer from the same affliction, she figured a restaurant serving plant-based cuisine would be popular.

Ziehm, 52, his wife and son were living in the Chicago area when he got tired of the cold and wanted to find better schools for their son.

They moved to Jacksonville and he was working at Co-op 303 when he met Raiti. At the end of his contract, he and Raiti decided to work together.

Renaming the restaurant pays homage to Raiti’s Hakka cultural heritage. The food is simple but unknown to most Western tastes. Much of it is made from tofu.

The restaurant is one of the few along the East Coast that makes its tofu in-house, Raiti said.

Other than a weekly fish special and the shrimp which are in a dumpling, the menu is vegetarian and vegan.

Hakka Kitchen at 14474 Beach Blvd. near the San Pablo road.

But the restaurant is not meant to promote diet. “We have people who are not vegans. They come because the food is good, ”Ziehm said.

Each starter is accompanied by a suggested tea and wine pairing.

Starters include steamed dumplings and buns. Curry-based dishes are offered as well as the black tofu specialty Bao Gong, which is tofu marinated in soybeans with mushrooms, stuffed with roasted garlic and served with organic sautéed vegetables.

Plant-based offerings can be complemented with the addition of protein like Mayport’s shrimp, chickpeas, edamame, tofu, or a mix of nuts, cashews, and peanuts.

COVID crippled many restaurants last spring when on-site dining was not an option.

Raiti’s drive-thru model adapted to the tailor-made.

“It turns out that was the best option. People didn’t want to eat in a restaurant. They used to come to our drive-thru, ”she said.

“My clients kept telling me they wanted me to stay. They say they didn’t want me to go. The support of the community allowed me to continue every day.

Hakka Kitchen is open from 11:00 a.m. to 9:00 p.m. Tuesday through Sunday for lunch and dinner. It is closed on Mondays. Her website is lovehakkakitchen.com.

Be the first to hear about the latest news and information business leaders rely on in this fast-paced Northeast Florida economy. Regional business news, trends and statistics needed to grow your business. Key events you can’t miss and much more.


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Take-out and dining options in the East for Thanksgiving https://sari-organik.com/take-out-and-dining-options-in-the-east-for-thanksgiving/ Sat, 20 Nov 2021 14:00:55 +0000 https://sari-organik.com/take-out-and-dining-options-in-the-east-for-thanksgiving/ There comes a time when a family’s annual Thanksgiving dinner starts to taste a little stale – or at the very least, boring. You can try to introduce a new side or a new dessert every year, but if the heart is the same year after year, it quickly loses its appeal. This year, why […]]]>

There comes a time when a family’s annual Thanksgiving dinner starts to taste a little stale – or at the very least, boring. You can try to introduce a new side or a new dessert every year, but if the heart is the same year after year, it quickly loses its appeal. This year, why not really mix things up? Check out these restaurants in the Hamptons and North Fork that offer exciting take-out and meals for Thanksgiving.

The 1770 House in East Hampton serves Thanksgiving dinner in its tavern and dining room, as well as take out. The restaurant offers a traditional four-course meal for $ 125, with options such as moat tartare, tuna sashimi, gnochetti with maitake mushrooms, foie gras with lentils, and Montauk scallops with broccolini. The take out meal serves six to eight people and is priced at $ 500 for a 14 pound seasoned turkey with a meat thermometer included, sauce, stuffing, cranberry relish, sweet potato casserole, mashed potatoes. garlic, almond green beans and dessert. Call before Friday, November 19 for pickup on November 24, 1 p.m. to 3 p.m. 143 Main Street, East Hampton. 631-324-1770, 1770house.com

Baron’s Cove restaurant invites guests to a festive farm-to-table Thanksgiving, which feeds six to eight people and costs $ 540 per table. There’s also a prix-fixe Thanksgiving dinner menu featuring traditional fare like butternut squash soup, turkey dinner, and stuffed delicata squash. The cost is $ 90 for adults, $ 40 for children. Those who prefer to enjoy Thanksgiving in the comfort of their own homes can reserve one of the restaurant’s fresh New Jersey farm turkeys. The cost is $ 350 per whole turkey, which feeds four people. 31 West Water Street, Sag Harbor. 844-227-6672, caperesorts.com/barons-cove/dining

Centro Trattoria & Bar at Hampton Bays is hosting its third annual Friendsgiving on Tuesday, November 23 at 7 p.m. The three-course dinner costs $ 72 per person, and Orin Swift food pairings can be added for $ 25. One must reserve. 336 West Montauk Highway, Hampton Bays. 631-594-5744, centrohamptons.com

Claude’s Restaurant at the Southampton Inn offers a three-course Thanksgiving dinner from 1 p.m. to 5 p.m. on Turkey Day. The cost is $ 42 for adults and $ 28 per child. Those who choose to stay for the weekend can enjoy a dinner show with Cristina Fontanelli on Friday, November 26. 91 Hill Street, Southampton. 631-283-6500, southamptoninn.com/restaurant

North Forkers looking for tasty Thanksgiving takeout might want to check out Green Hill Cuisine & Que for their vacation package which serves eight for $ 300. Choose between a brown sugar-glazed smoked turkey or two maple-smoked Long Island ducks, both served with smoked sausage, pecan stuffing and three sides. 48 Front Street, Greenport. 631-477-4900, greenhillny.com

The halyard at Sound View hosts a gourmet Thanksgiving buffet dinner with raw sea bass, roasted chestnut and mushroom stuffing, heirloom carved turkey, spiral ham, smoked Montauk swordfish and more. The buffet will be served from 2:00 p.m. to 8:00 p.m. on Thursday, and reservations are recommended. The price is $ 85 for adults, $ 40 for children. 58775 Route 48, Greenport. 631-477-0666, thehalyardgreenport.com

Based in Westhampton Beach, Aristocrat of the Hamptons offers a wide variety of Thanksgiving dishes – each available by the pound, catering for three to four people – making menu planning for a picky eating family a breeze. Delivery is available throughout Long Island on Wednesday, Nov. 24, and deliveries will include easy reheat instructions. 631-383-9617, heritagearistocrat.com

Anyone wondering what it would be like to have an upscale dining experience in their own dining room should take a look at Highway restaurantthe private heads of. Their example Thanksgiving menu includes roasted organic turkey with cranberry and orange relish, cornbread, and jalapeño stuffing, although it is flexible with customer requests. As for simple Thanksgiving on-the-go and on-the-go desserts, Highway is offering its Milk Pail Apple Pie on-the-go on Wednesday, November 24, from noon to 9 p.m., but orders must be placed 48 hours in advance. 290 Montauk Highway, East Hampton. 631-527-5372, autorouterestaurant.com

Jean-Georges at Topping Rose House welcomes guests to a Thanksgiving feast this Thursday, with seating from noon to 7:45 p.m. The exclusive fixed-price holiday menu is $ 168 and reservations are essential. 1 Bridgehampton-Sag Harbor toll motorway, Bridgehampton. 631-808-2000, toppingrosehouse.com/dine

The turkey carnita taco at K Pasa is available to take outCourtesy of K Pasa

The popular of Sag Harbor K Pasa will be open for Thanksgiving from 8 a.m. to 9 p.m. and will serve breakfast, lunch and dinner. They’ll put a holiday twist on their American taqueria roots with menu items such as turkey carnitas tacos layered with cranberry salsa and topped with green onions and apple cider margaritas with a rim of cinnamon sugar. 2 Main Street, Sag Harbor. 631-800-8226, 1-800-taco.com

AKA Roll Lobster Lunch Owner Andrea Anthony is giving away her Apple Cranberry Pie for Thanksgiving. The 10-inch deep pie costs $ 32 and serves six to eight people. A very limited number of pies are available for pickup only at Lobster Roll’s next location in Southampton on November 24, so send an email [email protected] to reserve your pie soon. 32 Montauk Highway, Southampton. 631-267-3740, lobsterroll.com

If you are looking for Thanksgiving dinner you might want to head to Lulu Kitchen & Bar in Sag Harbor, which will serve a traditional roast turkey dish from noon to 8 p.m. It is served with cranberry sauce, stuffing, sweet potatoes, Brussels sprouts and sauce. Turkey dinner costs $ 96 for two adults, and there’s a smaller, cheaper version for kids. Reservations are recommended. 126 Main Street, Sag Harbor. 631-725-0900, lulusagharbor.com

L&W Market in Bridgehampton will prepare the turkey, sides, appetizers and dessert for Thanksgiving. Order online by Sunday, November 22 for in-store or curbside pick-up on Wednesday, November 24 or on Thanksgiving morning. They will also provide easy heating and cooking instructions. 2493 Montauk Highway, Bridgehampton. 631-537-1123, landwmarket.com

Get in the holiday spirit with Nick & Toni Special Thanksgiving menu at home, including options such as turkey braciola, butternut squash and ricotta lasagna and wood-roasted seasonal mushrooms. Orders must be placed by Friday, November 19 at 3 p.m. and pick-ups will take place Wednesday, November 24, from 3 p.m. to 5 p.m. The restaurant will be closed on Thanksgiving Day. 136 North Main Street, East Hampton. 631-324-3550, nickandtonis.com

North Fork Table and Inn recently launched pre-orders for their Thanksgiving Pantry, which must be ordered by Tuesday, November 23, picked up from restaurants on November 24 or 25, and enjoyed at home by four or eight people. The menu includes a carved roast turkey, stuffed mushrooms, smoked sourdough and butternut squash bisque. 57225 main road, Southold. 631-765-0177, northforktableandinn.com

O by KHG (formerly called O by Kissaki) will be open on Thanksgiving Day from 5:30 p.m. to 9 p.m. a stir-fried rice with wasabi and beef accompanied by fried eggs; a uni carbonara with pancetta, arugula and quail egg; and a cranberry cheesecake for dessert with a cranberry compote. 47 Montauk Road, East Hampton. 631-604-5585, exploreobykissaki.com

Schiavoni market in Sag Harbor prepares roast turkey, almond green beans, Brussels sprouts, mashed potatoes, candied carrots, gravy, fresh cranberry sauce, classic stuffing or sausage and more Thanksgiving benefits. Single dinners cost $ 45, and family dinners for eight to 10 people cost $ 350. Orders must be placed in the Marketplace and will be ready for pickup from 10:00 a.m. to 1:00 p.m. on Thanksgiving Day. 48 Main Street, Sag Harbor. 631-725-0366, schiavonismarket.com

The new general store of restaurateur and vegetable chef John Fraser, General Southold, offers an à la carte menu “Everything except turkey”, including delicious pies from famous pastry chef François Payard, available Wednesday, November 24. A few notable dishes on the menu include spicy nuts, sage sauce, smoked salmon mousse, and pecan pie with mascarpone cream, caramel and bourbon. 54180 Main Road, Southold. 631-458-1275, southoldgeneral.com


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3 lessons for £ 35 at the Lowry Hotel https://sari-organik.com/3-lessons-for-35-at-the-lowry-hotel/ Thu, 18 Nov 2021 10:41:09 +0000 https://sari-organik.com/3-lessons-for-35-at-the-lowry-hotel/ A menu from the new exceptional fall menu of the River Restaurant … Dave Ashton, Executive Chef of River Restaurant, posted a new Chef’s choice menu – 3 classes for £ 35 – and so naturally all excited we headed to the 5 * Lowry Hotel to see what he found. I have never been […]]]>

A menu from the new exceptional fall menu of the River Restaurant …

Dave Ashton, Executive Chef of River Restaurant, posted a new Chef’s choice menu – 3 classes for £ 35 – and so naturally all excited we headed to the 5 * Lowry Hotel to see what he found.

I have never been very impressed with the food at the River Restaurant – its exceptional quality, level of service and the sheer elegance of the place suit its location in one of the most prestigious 5 star hotels in town .

The restaurant menu, and indeed all the menus themselves – whether for bar snacks or gin & tonics – they are all widely served, refined and polished by the dedicated and experienced team there – and the results are really excellent.

Something as simple as, say Bread & Butter – well, you step into territory where you can start saying it’s “the best you have ever had” – and it all depends on the quality of the ingredients and a good dose of imagination.

This is perfectly reflected in Ashton’s new autumn menu, which on the surface seems rather simple – but behind that facade is a succession of very intricate and intricate dishes that surprise and delight when expertly placed. in front of you at your table.

Dave himself explains that this time of year is his favorite; “Cook hearty dishes that truly nourish the heart and soul. “

We started things with the Miso crab, a delicate, chilled starter that was super fresh – not just with the crab, which will have walked sideways on a beach a few hours earlier, but with the inspired addition of cubes of frozen pickled lemon sorbet – adding a burst of citrus and an intense cold snap to the already busy party in your mouth.

The vegan Truffle & Sweet Corn Ravioli was not at all what I expected – which was quickly becoming a recurring theme throughout the meal. The plate was garnished with a fairly large ravioli, surrounded by a homemade cashew cheese sauce and crispy capers.

There was a lot going on on this plate, but it all seemed to work wonderfully – and the contrast of the crunchy capers, the subtle yet satisfying truffle aromas and the outstanding vegan cheese sauce all came together to create a truly excellent dish.

It’s not traditionally a habit for me to order chicken at a restaurant, however – at the River Restaurant – I’m very glad I did.

I was drawn to the Organic chicken breast because of the inclusion of the rather sensational Hen of the Woods mushroom, and with two huge pieces of perfectly seasoned and seared fleshy mushrooms on the plate – I was truly a very happy man.

The chicken itself was perfectly cooked, not even a little dry in the house, and it came with a delicious black garlic sauce that was both potent and molasses sweet.

We also went for the Herdwick lamb crust – a masterclass on the different ways of cooking and of presenting this often unknown meat. Derived from Yew farm in the Lake District there are big chunks of rump, alongside Fermented Chilli Glazed Rib and a few indulgent Lamb Fat Rosti.

In the main menu is also Cauliflower Katsu, Wild bar and 10 oz Cumbrian Rib Eye Steak.

For dessert, we chose a truly magnificent Date cake with caramelized bananas, rum and mega curd ice cream. The whole thing was better than 99% of all the sticky caramel puddings I have ever had.

The Grilled Pineapple, which was topped with tangerine sorbet and perched on a coconut sponge, was also exceptional and the perfect end to a truly impressive and wonderful meal.

Also available for dessert is a Selection of British cheeses, Manjari Dark Chocolate and Caramelized roasted pear.

…………………………………

The new chef’s choice menu is available Monday through Saturday at The River Restaurant.
3-Class for £ 35

SEE THE MENU

To book a table

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WaBa Grill extends into Kern County in central California https://sari-organik.com/waba-grill-extends-into-kern-county-in-central-california/ Tue, 16 Nov 2021 11:44:31 +0000 https://sari-organik.com/waba-grill-extends-into-kern-county-in-central-california/ WaBa Grill enters Kern County with the opening of two branches in Bakersfield A chain of healthy rice bowls enters a new market with the opening of two branches in Bakersfield City of Industry, California (RestaurantNews.com) Waba Grill, one of the country’s leading healthy rice bowl chains, is now about to open its 200e store […]]]>
WaBa Grill enters Kern County with the opening of two branches in Bakersfield

A chain of healthy rice bowls enters a new market with the opening of two branches in Bakersfield

City of Industry, California (RestaurantNews.com) Waba Grill, one of the country’s leading healthy rice bowl chains, is now about to open its 200e store – take two steps closer. Celebrate its 15e anniversary in 2021, the healthy and casual brand opened two new stores in Bakersfield, marking the first time its expansion into central California. WaBa Grill’s more than 190 locations are scattered throughout Arizona and California, which now includes Kern County.

Bold flavors and healthy foods are the main draw at WaBa Grill, which offers healthier options filled with toasted protein, healthy grains, and fresh veggies. Protein choices are plentiful and include fresh, never-frozen chicken, marinated rib-eye, wild salmon, jumbo shrimp, and organic tofu that guests can add to any bowl, plate or salad and then customize with a variety of tasty sauces, including fan favorite Waba Sauce. New on the menu is WaBa’s Plantspired Steak, a 100% plant-based protein alternative that has been well received by vegans and non-vegans alike.

“WaBa Grill was founded on the principle that healthy food prepared with fresh, quality ingredients should be delicious and accessible to everyone, and now we are making that a reality for our new customers in Kern County,” said said Mark Finnegan, Chief Marketing Officer of WaBa Grill. and information officer. “We are thrilled to join the Bakersfield community and provide customers with more delicious and nutritious options for food and their families. “

Bakersfield’s two new locations feature newly unveiled digital menu boards – one of the restaurant’s many impressive features that enhance the brand’s new sleek interior and exterior design package. Both locations are open for on-site dining, take-out, and curbside pickup in addition to orders through any of WaBa’s third-party delivery partners. Customers can also place their order through the WaBa Rewards app or company website to enjoy consistently low cost delivery.

Bakersfield Locations:

  • 5601 California Ave., Suite 200, Bakersfield, CA, 93309
    • Owned by José Ochoa and Arturo Magana
    • Store Phone Number: (661) 404-5804
    • Hours of Operation: 10 a.m. to 9 p.m. daily
  • 6326 Ashe Rd., Suite 200, Bakersfield, CA, 93313
    • Owned by Charlie Chan
    • Store Phone Number: (661) 836-5663
    • Hours of Operation: 10 a.m. to 9 p.m. daily

For more information on WaBa Grill and to view the full menu, visit www.WaBaGrill.com.

About WaBa GrillWaBa Grill extends into Kern County in central California

WaBa Grill was founded in 2006 on the principle that healthy food made up of quality ingredients should be accessible to everyone. In an effort to serve the best possible food on the go, WaBa’s famous rice bowls, platters and salads are made with fresh vegetables, healthy grains, and high-quality protein, including fresh, never-frozen chicken, Marinated rib eye, wild salmon, jumbo shrimp and organic tofu, all made to order on an open fire grill and personalized with a variety of flavorful sauces, including fan favorite WaBa sauce. No microwave, no frying, no artificial additives… ever. Learn more about www.WaBaGrill.com.

WaBa Grill social media pages

Facebook: https://www.facebook.com/wabagrillofficial
Instagram: https://www.instagram.com/wabagrill/
Twitter: http://www.twitter.com/wabagrill

Media contact:
Jandalee pham
Communication center
jandalee@powerhousecomm.com
949-261-2216



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Sustainability remains a priority despite the pandemic https://sari-organik.com/sustainability-remains-a-priority-despite-the-pandemic/ https://sari-organik.com/sustainability-remains-a-priority-despite-the-pandemic/#respond Tue, 09 Nov 2021 15:04:09 +0000 https://sari-organik.com/sustainability-remains-a-priority-despite-the-pandemic/ Market trends driving commitments to sustainability issues such as waste reduction, recycling, local sourcing and clean energy use accelerated when COVID hit in early 2020. While the pandemic has forced on-site restaurant operators to make significant adjustments in how, where and when they serve food, adherence to sustainability policies and practices has never quite left […]]]>

Market trends driving commitments to sustainability issues such as waste reduction, recycling, local sourcing and clean energy use accelerated when COVID hit in early 2020. While the pandemic has forced on-site restaurant operators to make significant adjustments in how, where and when they serve food, adherence to sustainability policies and practices has never quite left the room , although at times they have had to be compromised, for example by temporarily switching to the use of non-compostable disposables rather than permanent items or recyclable alternatives.

Leading industry players are leading the way, developing strategies, deploying products and creating sustainable processes which due to the market reach of these mega-companies in most on-premise segments and their influence with suppliers, help to orient cultural and industrial expectations towards a more sustainable perspective. in catering environments.

Most recently, the industry’s largest subcontractor, Compass Group, announced a series of net zero commitments that will require it to achieve carbon neutrality in its global operations by 2030 and net zero gas emissions at greenhouse effect in all of its operations and its value chain by 2050. The first step of this latest commitment is a 46% reduction from 2019 levels in greenhouse gas emissions from scopes 1 and 2 by 2030. The strategies will include the transition of its fleet to electric vehicles, the switch to renewable electricity, the switch from menus to more vegetable proteins, reduce food waste by 50% by 2030 and develop a global supply chain without deforestation and land conservation.

Compass’s Bon Appetit Management Co. unit went even further, announcing a new commitment on climate change last summer that mandates a 38% reduction in emissions, per calorie of food, by 2030.

Cal Poly Corp.

The three-story, 35,400-square-foot facility features seven new restaurants and a neighborhood market as well as large, comfortable seating, outdoor fire pits, and game tables, all in an energy-efficient building that during the summer, has acquired leadership in energy and Gold Certification in Environmental Design (LEED).

The world’s second largest contractor, Sodexo, recently made its own commitments to a net zero target, with an initial target of 34% carbon emissions reductions from 2017 levels by 2025. It has also been committed to making a third of its meals vegan in the UK and Ireland by 2025, another step towards more plant-based menus that follow recent moves in this direction in the US, like its deal with Kellogg’s Away From Home to bring Morningstar Farms Incogmeato meatless hamburger patties to over 3,000 Sites operated by Sodexo. Sodexo has also integrated its Rustic Roots concept, which features several hundred plant-based entrees and was developed by its chefs at Bridgewater State University, into the recently renovated Raymond Dining Hall at Providence College.

Meanwhile, Aramark, the third of the “Big Three”, continues to pursue the goals set several years ago with its 2025 Be Well, Do Well sustainable development plan aimed at minimizing food waste, operating efficiently, reduce packaging and source ethically, inclusively and responsively, recently updating this effort to commit to reducing greenhouse gas emissions in the United States by 15% by the end of 2025 compared to its 2019 benchmark, thus reducing its carbon footprint. More recently, it announced a partnership with the World Resources Institute to roll out the latter’s Cool Food Meals badge indicating climate-friendly choices on its menus, and earlier this fall, on National Seafood Month. in October, announced a new commitment to increase local sourcing of seafood in New England through a partnership with the Gulf of Maine Research Institute.

Other sub-contractors are also in the business. For example, Delaware North oversees food and beverage operations at the all-new Climate Pledge Arena in Seattle, the world’s first net Zero Carbon certified arena.

Elior Group has set itself the objective of increasing the percentage of responsible purchases it makes in the form of labeled, local and organic products, increasing the percentage of responsible packaging and consumables, and collectively meeting the challenges the fight against deforestation and respect for animal welfare. A few years ago it switched to sustainably caught salmon under the Monterey Bay Aquarium Seafood Watch program.

An analysis of the websites of the top 50 contract management companies at FM 2021 reveals that most have some sort of company policy statement committing them to pursuing sustainability goals ranging from serving more local and organic products to reduction of waste and energy consumption. .

These are objectives also pursued by the independent catering services in all the local markets. Here is an overview of some major areas of activity …

AladdinAlvernia_University_Clares_Cupboard.jpg

Aladdin at the University of Alvernia sends excess production of prepared foods from the dining hall to the Clare’s Cupboard campus pantry, reducing food waste while serving students in need.

Waste reduction

Minimizing food waste has recently become not only an ethical but also a financial imperative.

According to a recent study by the Menus of Change University Research Collaborative, food waste on college campuses is driven by three key factors: uncertainty about whether a guest will like a certain item, the differences between actual and perceived hunger, and the search for variety. He suggests strategies such as preference surveys, sampling, and smaller portions as possible solutions. Additionally, the use of tray-less dining models in campus all-you-can-eat dining venues has helped curb excessive food consumption.

For colleges and other segments, Compass Group’s most recent Stop Food Waste Day, held last spring, identified areas such as awareness, employee engagement and measurement protocols as effective areas in which to focus waste reduction efforts. Meanwhile, current trends towards more pre-orders, even in K-12 environments, are helping kitchens control production and better align with actual demand rather than relying on guesswork.

Meanwhile, all the waste that is inevitably generated is increasingly mitigated through strategies such as composting and even on-site biodigester units that keep organic waste out of landfills. Surplus production that remains consumable is reused for socially beneficial purposes, such as donations to pantries.

Mad River Community HospitalHydroponic_Greenhouse_exterior_copy.jpg

New hydroponic greenhouse complements production during the colder months of the on-site outdoor farm and traditional greenhouses at Mad River Hospital in Northern California

Local procurement

The increase in purchases from local suppliers increased even before the pandemic, and in the current environment, some operators are even finding that these sources close to home are sometimes more reliable than the traditional national networks they used. Because the length of the journey that a product takes to reach the user has a significant impact on its carbon footprint, this phenomenon has many environmental benefits in addition to promoting local economies and obtaining an extremely fresh product for consumers. end users.

Some operators are even becoming hyper-local, creating their own gardens on rooftops, in unused outdoor spaces and even inside cafes, where towers, verticals and micro-farms seem to proliferate. Others build greenhouses for year-round production where winter conditions hamper crop growth. In hospitals, on-site gardens supplement internal and community needs for fresh produce. Especially for schools, local or on-site production has not only a supply but educational benefits, especially if the students themselves take part in the initiative.

IMG_8020.jpgPhoto credit: Auburn Dining

Photo: Shipping containers filled with vertical hydroponic gardens will provide campus diners with thousands of pounds of green salad and demonstrate a possible route for local farmers at Auburn University.

Local and on-site sourcing naturally extends to other product categories. Dairy and baked goods are traditionally sourced locally in many cases, but some operators are also turning to nearby suppliers for their protein needs. Some even raise their own flour and some move on to other areas such as grinding their own flour.

Ethical sourcing is similar to local sourcing on the sustainability priority scale, which can mean a number of things, from using local vendors or minority / female-owned vendors to purchasing products that have been produced using ethical production practices, such as cage-free eggs. —And labor — such as fair trade coffees and teas — or products that do not harm the environment, such as sustainable seafood or meats from non-endangered species.

The rise of plant-based meals is an area of ​​sourcing and ethical practices that is growing on the consumer side, as it also has implications for healthier eating. Eating less meat is associated with a beneficial environmental impact due to the effect of raising animals for food on land, water and the production of greenhouse gases. As a result, commitments to increase plant-based menu choices have multiplied, driven not only by consumer demands but also by economic considerations as animal protein prices rise.

Recent examples include the opening of an herbal cafe at the University of Connecticut and the commitment of a high school in Minnesota to specific goals by increasing plant-based menus by being the first high school to sign the Food Forward Pledge.


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Wokeness has a new address and it’s in Gurugram https://sari-organik.com/wokeness-has-a-new-address-and-its-in-gurugram/ https://sari-organik.com/wokeness-has-a-new-address-and-its-in-gurugram/#respond Sat, 06 Nov 2021 10:06:32 +0000 https://sari-organik.com/wokeness-has-a-new-address-and-its-in-gurugram/ I am one of those who believes that food cannot always be separated from the mood, and that eating must be a healthy epicurean experience to be truly savored. This is exactly what the StayWoke Café at Gurugram’s Worldmark does. Led by Moonshine Food Ventures, the brainchild of food and beverage entrepreneur Vishal Anand, Cafe […]]]>

I am one of those who believes that food cannot always be separated from the mood, and that eating must be a healthy epicurean experience to be truly savored. This is exactly what the StayWoke Café at Gurugram’s Worldmark does.

Led by Moonshine Food Ventures, the brainchild of food and beverage entrepreneur Vishal Anand, Cafe StayWoke speaks millennial lingo at T. It’s dynamic, it’s fun, and for all measures, c ‘is on wake up. Right off the bat, the seats are wonderful; Perched on a beautiful waterfront, the restaurant has an earthy and open feel, with fully glazed walls allowing an abundance of natural light to enter. We chose to sit down for a hearty lunch and as expected the place, designed by Headlight Design Studio, is perfect for a fun, relaxed day around food and conversations.

Casual Gourmet

The menu at StayWoke is what the restaurant likes to call ‘Casual Gourmet‘- refined cuisine that is best enjoyed in a relaxed setting. With flavors that deliver a fine blend of modern global influences for a local palate, the food leans you towards your experimental side, and to me that says a lot. Think Lawyer Appam, Cheese Chili, rocket chicken and Narangi salad, Akuri scrambled eggs and more, a whole assortment of these delicacies awaits you.

We started with light chicken popcorn, accompanied by fresh orange juice and a sparkling, fermented kombucha; I was happy to know that the cafe uses vegetables and organic ingredients to create its specialties. Next on the menu was Tuscan spaghetti, a favorite among regulars, and no wonder why. Mixed with pesto oil and garnished with balsamic pearls, the flavors were a symphony on my palate.

StayWoke uses organic fruits and vegetables in all of their specialties

At the StayWoke Café, there are no bars on what a meal should look like; in this way, it is quite democratic and millennial. With our spaghetti, we hollowed out a small portion of Roast Chicken with Ghee, served with tasty applam papad, curry leaves and coconut. We ended the meal with a tasty pork pizza which at the cafe is more like a rectangle than the classic circle. By early evening, we had traveled the subcontinent and beyond, simply through our taste buds, which were in a frenzy, only to be plunged into an eating coma through dessert.

Cloud Pudding is deliciously delicious


If you had asked me on a weekday afternoon if I would ever want to taste a coconut dessert that doesn’t look like a coconut dessert, I probably would have just shook my head. But I’m a fan of StayWoke’s cloud pudding, made with gelatin, sugar and of course coconut. The twist? The tangy kaffir lime shavings on top make it crackle on your tongue. Looking back, regardless of the filling lunch, I shouldn’t have split the pudding.

Where: 104 South Point Mall 1st Floor, Golf Course Rd, Gurugram, Haryana 122002

Price for two: â ?? ¹1500

Call for reservations: 077039 29965


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Nashville food and drink events you need to know in November https://sari-organik.com/nashville-food-and-drink-events-you-need-to-know-in-november/ https://sari-organik.com/nashville-food-and-drink-events-you-need-to-know-in-november/#respond Thu, 04 Nov 2021 20:48:10 +0000 https://sari-organik.com/nashville-food-and-drink-events-you-need-to-know-in-november/ November marks the start of the most festive time of the year in Nashville, and residents and visitors to the city can find themselves overwhelmed. But there are a myriad of ways to enjoy the last days of fall with a cup of good humor, or perhaps feed your mind without the pitfalls of the […]]]>

November marks the start of the most festive time of the year in Nashville, and residents and visitors to the city can find themselves overwhelmed. But there are a myriad of ways to enjoy the last days of fall with a cup of good humor, or perhaps feed your mind without the pitfalls of the next frolicking overload. From birthday celebrations and book signings to charity sips, here are several ways to sip and savor your way throughout the month in the City of Music.


Amerigo Italian Restaurant

Celebrating 30 years of business in Nashville this year, the Cool Springs and West End locations will feature a special menu featuring dishes from the original Amerigo menu, such as the Bow Tie Caesar Pasta Salad and Chicken Vesuvio with Grilled Chicken Breast. flame garnished with artichoke cheese and tomato dip. In addition to this special menu, Amerigo will also be offering a featured wine list at a reduced price of $ 30 per bottle. These offers will be available all day, every day throughout the month of November.

Daniel Rivera / The Hermitage Hotel

The Hôtel de l’Ermitage

Partnering with Draper James, an American lifestyle brand founded by Reese Witherspoon and inspired by its Southern roots, a new limited-time afternoon tea set named “Spillin ‘Tea with Draper James” as a toast to gracious life with a menu of classic Southern delicacies inspired by recipes from Witherspoon’s cookbook, Whiskey in a Teacup. Customers can expect delicious tea sandwiches, pies, scones and desserts, and even whiskey in a cup of tea, a nod to the infamous ‘secret’ of the Prohibition era. hotel. Tea set guests will also receive a special Draper James gift. Spillin ‘Tea with Draper James are offered on Fridays, Saturdays and Sundays from 2:00 pm to 4:00 pm Reservations can be made online through Open Table Experiences or at TheHermitageHotel.com/afternoon-tea.

Rosemary and beauty queen

November 4, 5 p.m. to 9 p.m.

Walker Brothers launches the first of a whole new series of limited edition bottles: Rest in Peach, a small batch alcoholic kombucha aged for eight months in Tennessee whiskey casks from Nelson’s Green Brier, then refermented on 80 pounds of Georgia Fisheries from The Peach Truck. On blind tasting it looks a bit like wild sour beer, natural wine, sake or kombucha. The new drink will only be available through special events, starting with the company’s second anniversary party at Rosemary and Beauty Queen with music, a live screenprint from Friendly Arctic, and special kombucha cocktails. Guests will receive a complimentary on-site silkscreened commemorative t-shirt by Friendly Arctic and a Kombucha Cocktail eBook. For an additional $ 25, VIPs also receive a bottle of Rest in Peach to take home and a can of Walker Brothers High Gravity or Non-Alcoholic from the bar. Buy your tickets here.

GooGoo Groups

November 5

A $ 2 million transformation of its Lower Broadway storefront will allow visitors to experience the beloved confection in a whole new way, starting Friday, November 5, when it reopens to the public. Pastry Chef Mike Colon and his team have created an extensive menu for the new full-service chocolate bar menu, including offerings like alcoholic milkshakes, candy, and interactive classes, as well as Design Your Own Confectionery stations. Classes in the new dedicated classroom space are available from opening day with tickets available online.

Edley’s Bar-B-Que on 12 South

November 6 from 10 a.m. to 5 p.m.

Celebrating its 10th anniversary, Edley’s Bar-B-Que Block Party will feature live music, a kids’ zone, local vendors such as ML Rose, Pancho & Lefty’s and Maypop, and plenty of barbecues. The event is free and open to all ages.

Whiskey warmer

November 6, 6 p.m. to 9 p.m.

Enjoy an evening under the fall skies in the Westhaven community of Franklin. Sample top-notch whiskey, bourbon, and scotch straight from the distillers, accompanied by an all-night live bluegrass concert, local food trucks, photo booth, and cigar lounge. Tickets include 15 whiskey samples, with a cash bar offering full-size cocktails, beer, and wine. Proceeds from the bar benefit the Westhaven Foundation, which provides grants, scholarships and other funds to charities and organizations serving Franklin and surrounding communities. Get your ticket here. ($ 49)

Les Dames d’Escoffier Nashville (LDEI Nashville)

November 9, 2021, 12 p.m.

“The Future of Agriculture” is the final free webinar in a year-long educational workshop series called “Sustain & Flourish in Adversity”. This hour-long webinar will provide insight and expertise on the importance of local agriculture from LDEI Nashville members and local agriculture professionals including Sylvia Ganier, Chief Farmer of Green Door Gourmet, a farm organic agro-tourism; LeeAnn Cherry, co-owner of Bear Creek Farm, a sustainable grass-fed cattle and pig farm; and Christa Bentley, co-owner of Sweeter Days Farm and program manager at the Nashville Food Project; and moderated by Tasha Kennard, Farm Programs Manager at Southall Farms. You can register for the webinar here.

Parnassus Books

November 17, 6:30 p.m. to 8 p.m.

Mary Hance (aka Mrs. Cheap) has a conversation with bestselling author Anne Byrn (aka The Cake Mix Doctor) about Byrn’s new book, A new approach to cake. With 50 classic recipes and 125 new recipes, Byrn explores how to elevate basic cake mixes to everything from vegan pies to whoopie pies in this new book. The event is free, followed by a signing session. Space being limited, registration is mandatory.

Ms. Cheap invites you to join her Penny Drive this holiday season with donations of coins, checks or virtual donations to help feed our hungry neighbors. With about one in six adults and one in five children in the average Tennessee going hungry, and with the continuing fallout from the pandemic and declining food donations, the campaign is bigger than ever. Learn more at Secondharvestmidtn.org/pennydrive.

Nashville Farmers Market

November 19, 5 p.m. to 9 p.m.

If they make, bake, or grow it, you can support local farmers, artists, small businesses, and community organizations at the market’s monthly night market. Sip, snack and shop under the stars, all while shaking a few hands that nourish the community literally and figuratively and enjoying the live music.

Nashville City Vineyard

November 26, 8 p.m.

The Soul Food Poetry Cafe once again welcomes to the City Winery stage SFPC Alumni singer Neci, award-winning international spoken word artist Dichotomy, and dynamic duo S-Wrap & Rashad thaPoet, also with house group QMMG. Founded 14 years ago, it is one of Nashville’s oldest live music and spoken word showcases. Tickets start from $ 25.

Proof of vaccination or negative COVID-19 test required.


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