Organic restaurant – Sari Organik http://sari-organik.com/ Tue, 23 Nov 2021 18:26:41 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://sari-organik.com/wp-content/uploads/2021/10/icon-120x120.jpg Organic restaurant – Sari Organik http://sari-organik.com/ 32 32 Tanasurga: An entirely organic restaurant in Salatiga promotes the healing virtues of food – Food https://sari-organik.com/tanasurga-an-entirely-organic-restaurant-in-salatiga-promotes-the-healing-virtues-of-food-food/ https://sari-organik.com/tanasurga-an-entirely-organic-restaurant-in-salatiga-promotes-the-healing-virtues-of-food-food/#respond Wed, 28 Jul 2021 07:00:00 +0000 https://sari-organik.com/tanasurga-an-entirely-organic-restaurant-in-salatiga-promotes-the-healing-virtues-of-food-food/ Health, wellness and sustainability have taken center stage and permeated our daily lives, playing a major role in our purchasing decisions. In the food industry, the pursuit of these three factors gave birth to the garden-to-table movement. A fully organic restaurant and less waste store, Tanasurga, in Salatiga, Central Java, is adopting and pioneering this […]]]>

Health, wellness and sustainability have taken center stage and permeated our daily lives, playing a major role in our purchasing decisions. In the food industry, the pursuit of these three factors gave birth to the garden-to-table movement. A fully organic restaurant and less waste store, Tanasurga, in Salatiga, Central Java, is adopting and pioneering this approach in the region, proud of the traceability of the food it serves.

What is the concept for? The Garden to Table advocates locally sourced foods and emphasizes relatively direct transfer and minimal intervention from the food source until it reaches the plate. This concept has been floating around in the modern food landscape for quite some time, but Tanasurga was not intentionally created to catch up with the trend or meet growing demand. Instead, he was inspired by the first-hand experience of the owners.

Lifestyle change

Co-founder Setyo Budi, 50, was diagnosed with cancer in 2016. It was, he said, a wake-up call to change his lifestyle, especially by consuming as much fresh food as possible. and without preservative. He started growing his own food to take full control of what is placed on his plate, a core value that laid the foundation for Tanasurga.

Together with his wife Arina, 54, Setyo opened the door to Tanasurga in 2020, offering healthy and tasty dishes and the experience of connecting with food by allowing customers to pick their vegetables right on the spot – a timely decision when people are starting to be more health conscious due to the pandemic sweeping the world.

From Garden to Table: Tanasurga, a fully organic restaurant in Salatiga, Central Java, prides itself on growing its own food and processing its ingredients to their freshest. (Tanasurga Organic / Courtesy of Tanasurga Organic)

“Through this garden-to-table experience, we enable customers to experience food in its truest form at the source so that they can be aware of how their ingredients look. On top of that, customers can enjoy their food while it is at its peak of freshness without losing the nutrients inside, skipping the refrigerating part which will alter the taste of the food, ”said Setyo and Arina. The Jakarta post.

The wide variety of crops planted at Tanasurga’s 1,000-square-meter property range from vegetables like kale, beetroot, and watercress, as well as herbs like turmeric, galangal, and ginger, to name a few. -a. On the menu are multi-course dishes including Indonesian, Western and Middle Eastern cuisine derived from healthier ingredient alternatives.

Try Tanasurga’s version on traditional Yogyakarta palace desserts like manuk name (steamed sticky rice pudding) and kenes of perawan (roasted bananas served with coconut cream).

Read also: Health Days: Indonesia enters the era of vegetarian food

For a more infallible taste of the archipelago, enjoy ayam betutu (chicken with Balinese spices) and crowd favorite ayam goreng kalasan (Javanese Fried Chicken).

Tanasurga puts health concerns at the heart of its practices, thus its signature wedang rempah (herbal drinks) has always come highly recommended. According to Setyo and Arina, this line was concocted on the basis of healing merits in addition to taste.

Public favorite: Tanasurga's signature beet salad is made with red beets, peppers, cashews, arugula, onions, jicama, raisins and passion fruit, topped with a homemade passion fruit vinaigrette.Public favorite: Tanasurga’s signature beet salad is made with red beets, peppers, cashews, arugula, onions, jicama, raisins and passion fruit, topped with a homemade passion fruit vinaigrette. (Tanasurga Organic / Courtesy of Tanasurga Organic)

Do you feel uncomfortable? Anti Flu (ginger, lemongrass, cloves, cinnamon, lime, honey) and Anti Batuk (lemongrass, lime, honey) will serve as an effortless aid in relieving flu and coughs. Need to de-stress? Give a few sips of Anti Stress (ginger, turmeric, tamarind, palm sugar). Or turn to Anti Maag (for ulcers, using ginger, lemongrass, pandan, honey) to fight indigestion, just a reminder that nature always has many benefits in store for us beyond a flavor boost.

With such a diverse menu, Tanasurga sources other ingredients not available in its garden from local farmers nearby, especially those who hold the same value in not using pesticides in the treatment of their crops.

Organic farms

This well-nurtured relationship with the farming community is also reflected in the Tanasurga store, where it highlights the stories of the people behind the crop they sell; organic rice and palm sugar, for example. In doing so, Tanasurga encourages organic farming practices while forging a stronger bond with the local community.

Tanasurga strives to avoid highly processed ingredients, including condiments and dressings, which they make from scratch. Ari Yudha Cahyanto, the chef who runs Tanasurga, acknowledged that this commitment to preserving food freshness poses a number of challenges.

Read also: Indonesian professor discovers a new healthy breed of rice

As Ari said, “Our mayonnaise needs a whole day to prepare from soaking, boiling and filtering the soybeans. Then we let it sit overnight. is such a long process, and we cannot do it in bulk because we are free from the Conservatives. “

To your health: Tanasurga's signature drink, Cheers: Tanasurga’s signature drink, ‘wedang rempah’ (herbal drink) uses fresh hand-picked spices and is popular with regulars for its healing benefits. “Wedang rempah” comes in four variants: Anti Flu, Anti Maag (for ulcers), Anti Stress and Anti Batuk (for cough). (Tanasurga Organic / Courtesy of Tanasurga Organic)

It’s also a challenge in itself, Ari added, to create healthy meal sounds that seem less intimidating to Indonesians, who tend to put intense flavor enhancers in their food.

Despite all the ensuing challenges in bringing consumers closer to their food, including managing seasonal foods, higher costs, and longer processing time, the garden-to-table movement shows no signs of slowing down, not all over the world and not in Indonesia – and the same goes for Tanasurga. His full effort to serve garden-fresh food while reusing waste is an open invitation to be more mindful of the food we eat so that the food can take care of our health.

“We would like to expand this movement of eating healthy food on a daily basis. After all, healthy food should be available to people not only as a last resort when facing health issues, but all the time,” said Arina. .


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Chef Larkspur plans upscale, relaxed organic restaurant, Marin Provisions – Marin Independent Journal https://sari-organik.com/chef-larkspur-plans-upscale-relaxed-organic-restaurant-marin-provisions-marin-independent-journal/ https://sari-organik.com/chef-larkspur-plans-upscale-relaxed-organic-restaurant-marin-provisions-marin-independent-journal/#respond Tue, 18 May 2021 07:00:00 +0000 https://sari-organik.com/chef-larkspur-plans-upscale-relaxed-organic-restaurant-marin-provisions-marin-independent-journal/ Larkspur resident and private chef Lorenzo Rios may be known in the city for his pandemic-born empanadas delivery business, but his goal is to take root deeper with a brick-and-mortar restaurant at the Larkspur city center. Rios launched a Kickstarter fundraising campaign last week and hopes to make his vision of an upscale, fast-paced, laid-back […]]]>

Larkspur resident and private chef Lorenzo Rios may be known in the city for his pandemic-born empanadas delivery business, but his goal is to take root deeper with a brick-and-mortar restaurant at the Larkspur city center. Rios launched a Kickstarter fundraising campaign last week and hopes to make his vision of an upscale, fast-paced, laid-back organic restaurant that he calls Marin Provisions a reality.

“Our goal is to increase the dining options in Marin with healthy, homemade items,” he wrote in a recent email. The financing it will raise will be used to obtain a lease; slight remodeling; hiring and training; and the purchase of a point of sale system, inventory, insurance and equipment (rotisserie, range hood, fryers and stove).

“Timing is the key to success,” writes Rios on his project page. “So with the right space and the right conditions, we think the time is right. “

Rios focuses on the storefront space of 250B Magnolia Ave. currently home to Posie Ice Cream, which owner and chef Kyle Caporicci plans to vacate at the end of July.

The menu will include organic roast chicken cured for at least 12 hours, sandwiches, paninis, and a few vegan, vegetarian and gluten-free options. Rios will include a few of his customers’ favorites like a Caesar salad that follows a 25-year-old secret recipe and the aforementioned empanadas with toppings such as Mexican birria; Jamaican beef or chicken; and spicy apple or pumpkin. It also plans to host meat and vegetarian paella evenings, as well as private multi-course seasonal dinners for up to 12 diners.

Rios has been a caterer and private chef since the early 2000s, when, shortly before the coronavirus shutdown, he decided to step down from his position as Team Leader of the Prepared Foods Department at Whole Foods in Mill Valley to create a small catering business and later empanadas and dinner delivery service.

The chef brings extensive experience to the initiative, from his training at L’Academie de Cuisine in Maryland and under the tutelage of renowned chefs such as Gérard Pangaud, José Andrés and Thomas Keller of Napa Valley’s flagship restaurant French Laundry. He owned and operated a bed and breakfast and cafe, and worked on the East Coast at a fledgling wholesale fish business in Bethesda, MD, which he helped turn into a gourmet market, among other places. .

“We are delighted to bring this new concept to Larkspur and the neighboring communities of Marin, as well as to introduce ourselves to visitors to our great city,” he wrote. The restaurant will offer indoor and courtyard dining, take-out and deliveries.

Learn more about Chef Rios, his background, and his all-or-nothing Kickstarter project which expires June 3 at 6:37 p.m. at kickstarter.com/projects/thetattooedchef/healthy-organic-food-in-marin/community. Questions and comments are encouraged.

Rios continues to offer its private catering and empanadas delivery services. Place your orders on thetattooedchef.com or by contacting Rios by email at thetatooedchef@protonmail.com or by phone at 415-699-4569.

Photo by Kyle Caporicci

Posie plans to close its Larkspur store in July but continues to sell its goodies in stores and pop-ups. (Photo by Kyle Caporicci)

Posie update

What’s new with the owner and pastry chef of Posie Caporicci and his inventive homemade pasteurized ice cream and his finely crafted bakery products?

Stop by the store at 250B Magnolia Ave. for ice cream in cups and bars, cookies, pies and cakes from noon to 5:00 p.m. on Wednesdays and Thursdays, from noon to 9:00 p.m. on Fridays and Saturdays and from noon to 5:00 p.m. on Sundays until July. After that, he plans to continue his wholesale and pop-up business. For now, you can also find a selection of Posie ice cream and baked goods at Bay Area locations like Palmetto in Oakland and periodically at The Lodge in Fairfax.

Follow updates on Instagram @posieicecream.

Aloha to ALOH-O

Strawberry Village in Mill Valley has a new addition to its dining assortment with the opening last week of ALOH-O in the space vacated by Nekter Juice Bar which remains open in Novato. This is number 5 for sushi chef Jerry Zhang and his wife and co-owner Jasmina Luo as they constantly develop the course he established three years ago to deliver quick and nutritious take-out. .

He calls it Japanese-American fast food, and draws on his more than 20 years of experience in authentic Japanese cuisine for the poke bowls, bento boxes and sushi at the fast casual restaurant.

Like the classic Hawaiian dish, ALOH-O poke bowls are made with a base layer of white, brown, or sushi rice, mixed greens, potato chips, or a combination, followed by two scoops or more protein (salmon, regular or spicy tuna, yellowtail flounder, crab meat, butterfly shrimp or gluten-free meatless chicken) and topped with sauce (spicy or non-spicy original, Hawaii, sesame, ponzu, spicy mayo or spicy shoyu) and unlimited additions such as green, red or crispy onions, cucumber, edamame, corn, avocado, mango, jalapeño, masago, tamago, tofu, seaweed salad, pineapple, ginger and wasabi.

The fish is also available in nigiri or sushi rolls. Bento boxes are served with white rice, greens, and two hot or cold dishes including beef, chicken and teriyaki salmon, tonkatsu, nigiri, sushi rolls, or tempura. Japanese snacks and drinks are also available.

Courtesy of Deborah Dal Fovo

On Saturdays, Chef Deborah Dal Fovo teaches how to make handmade pasta.

Zhang and Luo, the former owners of Sushi Tri in Novato and Woking in San Rafael, opened their original location in Northgate One Mall in San Rafael in the summer of 2018, followed by Novato, Petaluma and Santa Rosa. Food service is not available at this time, but Mill Valley and Petaluma both offer limited outdoor seating.

Place take out orders at aloh-o.com or meet at 800 Redwood Highway in Mill Valley from 11 a.m. to 8 p.m. daily.

Artisanal pasta

Learn how to make handmade pasta with Italian Chef and Cooking Instructor Deborah Dal Fovo, who will be giving an online cooking class called “Handmade Flour Workshop + Water Pasta” to help raise funds for 10,000 Degrees, an organization based in San Rafael. The interactive live event takes place at 5 p.m. Saturday.

Chef Dal Fovo will teach participants how to measure, mix and knead pasta dough into a variety of interesting shapes. No rolling machine or special equipment is needed. She will be joined by alumni and 10,000 degree staff who will share details about the organization’s college success programs. He supports Bay Area students from low-income backgrounds to and through college with financial aid counseling, nearpeer coaching, scholarships, financial aid management, and career counseling.

Tickets cost $ 50 and include a live lesson, ingredient list and recipe, plus a link to the course video for later viewing. Go to bit.ly/33RS4s9.

To learn more about 10,000 degrees or to donate, visit 10000degrees.org. Chef Dal Fovo’s recipes, photos and writings on Italian life and cuisine can be found on his blog La Bella Vita (Italian for “the good life”) at theartofitalianliving.com.

Leanne Battelle is a freelance food writer. Please email her at ij.lbattelle@gmail.com with local food and restaurant news and follow Instagram.com/therealdealmarin for updates on the Real Deal Marin restaurant guide reveal. .



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Business Spotlight: Mediterranean-Inspired Organic Restaurant Comes to Myrtle Beach | Myrtle Beach Business https://sari-organik.com/business-spotlight-mediterranean-inspired-organic-restaurant-comes-to-myrtle-beach-myrtle-beach-business/ https://sari-organik.com/business-spotlight-mediterranean-inspired-organic-restaurant-comes-to-myrtle-beach-myrtle-beach-business/#respond Fri, 29 Jan 2021 08:00:00 +0000 https://sari-organik.com/business-spotlight-mediterranean-inspired-organic-restaurant-comes-to-myrtle-beach-myrtle-beach-business/ MYRTLE BEACH – From the family that operated Panini 38 restaurant, the Benezras are opening Earth Cafe to bring a fresh, organic food option to the Myrtle Beach restaurant scene. An exact opening date has not been set for Earth Cafe, 3811 Kings Highway, which is in the Walmart shopping district across from the Village […]]]>

MYRTLE BEACH – From the family that operated Panini 38 restaurant, the Benezras are opening Earth Cafe to bring a fresh, organic food option to the Myrtle Beach restaurant scene.

An exact opening date has not been set for Earth Cafe, 3811 Kings Highway, which is in the Walmart shopping district across from the Village Bar & Grill. Owner Ayala Benezra has been styling hair locally for three decades, and her son Gill said it’s time to make her concept a reality.

“There is nothing like it here,” said Gill Benezra, adding that her mother had been fond of the idea since before the pandemic began. “There really might be another place that offers healthier organic breakfast and lunch. There really aren’t that many options for this in Myrtle Beach. Much of it is fast food or fast casual dining. There’s nothing wrong with it, it’s just that people want something different.

The Benezras are putting the finishing touches on the menu, but he has said he will offer Mediterranean-inspired dishes, which his family is very familiar with.

Roundup: Body Hair Removal, Organic Food Restaurant Top December New Business in Myrtle Beach

“It will be clean and healthy food,” Benezra said. There will be options for things like burgers and reubens, but with fresh, organic, and non-GMO ingredients, he said.

Those driving through the square can see directly into the glass walls of the restaurant, which occupies three display cases. Benezra said plans call for an outdoor seating area about as large as the indoor, which includes sofas, stools and counter seats, as well as dining tables with chairs with armrests.

“We made it a very comfortable and comfortable environment,” said Benezra.

Mexican restaurant in Myrtle Beach has reopened, owners unsure of Kings Hwy's location

He said the design is also conducive to safely separating diners during the COVID-19 pandemic. He said planning the restaurant during a pandemic has been a struggle.

“It’s definitely a challenge,” said Benezra. “Everyone has had their challenges during this time. We take every precaution. We do our best to make sure everyone is comfortable going in and eating. It’s a big part of what we do – cleanliness and preparation the best we can. “

He said take-out will also be available and the menu will include vegetarian and vegan options. He said people can follow Earth Cafe on Facebook for the exact opening date and hours of operation.

“We try to do it right and we don’t try to limit ourselves,” said Benezra. “We are trying to open as soon as possible. We just don’t want to open when we’re not ready. We want to make sure everything is online and everything is ready. We want to make sure everyone has the best experience when they come.


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After 14 years, Tilth, Seattle’s legendary organic restaurant, will close permanently https://sari-organik.com/after-14-years-tilth-seattles-legendary-organic-restaurant-will-close-permanently/ Thu, 22 Oct 2020 07:00:00 +0000 https://sari-organik.com/after-14-years-tilth-seattles-legendary-organic-restaurant-will-close-permanently/ Seattle’s dining scene has lost so many beloved restaurants due to the financial impacts of the COVID-19 pandemic, and now another legendary restaurant that pioneered sustainable food in the city is closing its doors: the Tilth Restaurant. Chef Maria Hines announced on Facebook that Wallingford Restaurant will close on October 30 after 14 years in […]]]>

Seattle’s dining scene has lost so many beloved restaurants due to the financial impacts of the COVID-19 pandemic, and now another legendary restaurant that pioneered sustainable food in the city is closing its doors: the Tilth Restaurant.

Chef Maria Hines announced on Facebook that Wallingford Restaurant will close on October 30 after 14 years in the city. The restaurant had switched to a take-out menu and home-cooked family meals during the pandemic, but couldn’t survive the cold, rainy months where many of the city’s restaurants are looking for creative solutions.

“Tilth had embraced the community, our local farms, the local economy, had an unwavering commitment to organic produce and always strived to create an experience through beautiful cuisine and service with heart,” Hines wrote in his farewell message.

Winner of the James Beard Award for Best Chef in the Northwest, Hines opened Tilth in 2006 with great success with a focus on sustainable, local ingredients that created a unique Pacific Northwest fare.

Tilth was only the second certified organic restaurant in the country, meeting precise Oregon Tilth standards.

Executive Chef Maria Hines at her Wallingford “Tilth” restaurant in Seattle, Washington on Thursday, November 8, 2006. Seattle Post-Intelligencer Photo by Mike UrbanMike Urban / Seattle Post-Intelligencer

The restaurant was even named one of the top 10 new restaurants in the country by Frank Bruni of the New York Times.

The restaurant has developed close relationships with a multitude of food producers and farms across the region, including Macrina Bakery, Cascadia Mushrooms, Golden Glen Creamery, and Skagit River Ranch to create their seasonal dishes.


Hines also owned Ballard’s Golden Beetle, which closed in 2017, and Fremont’s Agrodolce, which she sold in 2019 to focus on her work at Tilth.

Other chefs established in cities have also been forced to close their restaurants. With fewer workers in South Lake Union, Tom Douglas was forced to close two of his outposts in July, while the famous Boat Street Cafe, which launched Renee Erickson’s career, will close its doors for good on November 15.

“I want to thank you all for helping to create such a special place over the past 14 years,” Hines wrote. “My heart goes out to every individual, community and business struggling during this global crisis.”

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Seattle’s pioneering organic restaurant Tilth will close after service on October 30 https://sari-organik.com/seattles-pioneering-organic-restaurant-tilth-will-close-after-service-on-october-30/ https://sari-organik.com/seattles-pioneering-organic-restaurant-tilth-will-close-after-service-on-october-30/#respond Thu, 22 Oct 2020 07:00:00 +0000 https://sari-organik.com/seattles-pioneering-organic-restaurant-tilth-will-close-after-service-on-october-30/ A revolutionary leader in Seattle’s organic food scene bids farewell. After 14 years of serving wonderfully inventive and carefully prepared cuisine in Wallingford, Tilt will close permanently after the service on October 30, according to an official announcement on Facebook. “Tilth had embraced the community, our local farms, the local economy, had an unwavering commitment […]]]>

A revolutionary leader in Seattle’s organic food scene bids farewell. After 14 years of serving wonderfully inventive and carefully prepared cuisine in Wallingford, Tilt will close permanently after the service on October 30, according to an official announcement on Facebook.

“Tilth had embraced the community, our local farms, the local economy, had an unwavering commitment to organic produce and always strived to create an experience through beautiful cuisine and service with a heart,” said the chef. owner Maria Hines. “My heart goes out to every individual, community and business struggling during this global crisis. “

Tilth debuted in 2006 with a farm-to-table approach, advancing a growing movement for ethical sourcing. When it first opened, the restaurant – with its warm dining room inside a handsome Craftsman building on N 45th Street – was just the second certified organic restaurant in the whole country, designated by the rigorous standards of the Oregon Tilth organization. Hines was among the first chefs to develop relationships with some of the region’s sustainable producers whose names are more well known now (such as Skagit River Ranch), and noted on the menu which items did not fall under the strict organic category ( wild mushrooms, for example, do not have an official process for such a label).

“Getting to know the farmers, fishermen and gatherers in the community opened my eyes to major changes in the food system that were underway,” San Diego-born Hines said of her philosophy.

With fantastic food living up to its lofty ideals, Tilth quickly garnered praise from local and national critics. Bethany Jean Clément at Seattle weather wrote that the atmosphere at Tilth is “elegant without grandeur, cozy but special, calm enough to hear yourself think”, adding “for all your mindfulness, food at Tilth makes your heart sing too”. And in 2008, New York Times Writer Frank Bruni noted: “Maria Hines… lends more than lip service to local and seasonal adjectives, and has created a restaurant that truly takes pride of place, not only in its attention to miles of food, but also in its menu structure. ” A year later, Hines won the James Beard Award for Best Chef: Northwest.

The chef opened two other restaurants, the Golden Beetle (a Mediterranean spot in Ballard that eventually became the Young American Ale House) and the southern Italian-influenced Agrodolce in Fremont. Hines eventually closed the restaurant-turned-pub in 2017 and sold Agrodolce in 2019, focusing all of her attention on Tilth, whom she called “her baby.”

Shortly after his downsizing, the leader faced the daunting challenges of the pandemic. Over the past six months, Tilth has tried several different take-out menus, including family meals that include barbecue feasts and pints of tuna pate, as well as roasted cauliflower and apple soup. It also recently opened for a limited catering service. However, it appears that the effort was not enough to keep the restaurant operational in the long term.

Hines took care of a few side projects, including consulting work and nutrition coaching (she also published a cookbook earlier this year). But it’s unclear whether she’ll pursue a future restaurant project down the line, if conditions become more favorable for the singular dining experience she’s cultivated in Tilth (Eater Seattle contacted the chef, but didn’t no response before publication). In the meantime, there’s still a week to go for one last, hearty meal at a Seattle icon.


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Let’s Organic Restaurant & Café now open in Dubai https://sari-organik.com/lets-organic-restaurant-cafe-now-open-in-dubai/ https://sari-organik.com/lets-organic-restaurant-cafe-now-open-in-dubai/#respond Sun, 11 Oct 2020 07:00:00 +0000 https://sari-organik.com/lets-organic-restaurant-cafe-now-open-in-dubai/ Serving 100% organic cuisine in the region, the brand new Let’s Organic Restaurant & Café is located at the Al Ferdous Complex in Jumeriah. Organic Farms & Let’s Organics presents 100% organic cuisine using the finest ingredients at the “Let’s Organic Restaurant & Café” at the Al Ferdous complex in Jumeriah; the restaurant serves mouth-watering […]]]>

Serving 100% organic cuisine in the region, the brand new Let’s Organic Restaurant & Café is located at the Al Ferdous Complex in Jumeriah.

Organic Farms & Let’s Organics presents 100% organic cuisine using the finest ingredients at the “Let’s Organic Restaurant & Café” at the Al Ferdous complex in Jumeriah; the restaurant serves mouth-watering Mediterranean and Italian cuisine with vegan and gluten-free options available.

Lets Organic Café Dubai

Let’s Organic Restaurant & Café is the brainchild of Ahmed Mohammad Abdulla Alqaz Alfalasi – President of Organic Farms & Let’s Organic, his efforts started with the opening of the 5,000 square foot Let’s Organic department store in December 2019; it has succeeded in making it unique by connecting with over 50,000 marginal farmers directly and through partner organizations, farmer groups, self-help groups and NGOs internationally .

“During my life journey, I have discovered the sheer joy of eating and living in an organic way of life. From the food on my table to the products and detergents I used to clean my home and all aspects of my life, my family and I have evolved into a fully organic life. Let’s Organic goes far beyond a simple business for us, it is our commitment to touch everyone’s life in a positive way and a commitment to contribute to a healthier and happier society ”, explains Ahmed Mohammad Abdulla Alqaz Alfalasi – President, Organic Farms & Let’s Biologique

“We believe that every food we bring, serve or sell is an investment in the health and bodies of our customers. We have selected some of the best ingredients, put them together and ensure a healthy dining experience for our customers, ”said Mohamed Sohel Ellikka, General Manager of Let’s Organic.

Let’s Organic works closely with the government of the United Arab Emirates and adopts ethical and sustainable practices while supporting local farmers and producers providing customers with a wide variety of organic produce from farm to home.


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Monte Carlo Beach’s Bio Première Restaurant prepares its new inspirational cuisine with Benoît Witz https://sari-organik.com/monte-carlo-beachs-bio-premiere-restaurant-prepares-its-new-inspirational-cuisine-with-benoit-witz/ https://sari-organik.com/monte-carlo-beachs-bio-premiere-restaurant-prepares-its-new-inspirational-cuisine-with-benoit-witz/#respond Tue, 10 Mar 2020 07:00:00 +0000 https://sari-organik.com/monte-carlo-beachs-bio-premiere-restaurant-prepares-its-new-inspirational-cuisine-with-benoit-witz/ Benoit Witz is a dean of the Monegasque gastronomic scene and is part of the original team that opened the Louis XV with Alain Ducasse. He had the blessing of starting his career in Lyon (an organic paradise) with the royalty of the kitchen, learning in the kitchen of Paul Bocuse before playing a role […]]]>

Benoit Witz is a dean of the Monegasque gastronomic scene and is part of the original team that opened the Louis XV with Alain Ducasse. He had the blessing of starting his career in Lyon (an organic paradise) with the royalty of the kitchen, learning in the kitchen of Paul Bocuse before playing a role at Lenôtre at the Pré Catalan in Paris and then making himself known at L ‘ Abbey of La Celle in Brignolles where he had won a Michelin star. Subsequently, he took over at the Hermitage hotel and then, a stone’s throw from his new nest in Monte Carlo Beach, took the reins of Vistamar.

For any chef who is an aristocratic rise to the top at the head of Elsa, a Michelin company, the original organic table designed by “Paolo Sari” in Monte-Carlo Beach. Elsa is the first 100% organic starred restaurant certified since 2013 by Ecocert (level 3).

@ pixabay.com

For the new spring-summer 2020 season, and from March 20, Benoit will offer local cuisine, highlighting local regional ingredients, featuring generous and inspiring Mediterranean cuisine. Elsa guided by Benoît is in the process of multiplying and intensifying its relations with neighboring estates and gardens in 2020. One of the advantages of organic is being able to protect local French and Italian growers. Anticipate the delights of the Jardin des Antipodes in Menton and the Domaine d’Agerbol by Virgilio Ferrari in Roquebrune Cap Martin which will allow the creation of new signature dishes on the menu such as “Bagna Cauda”, early vegetables and wild flowers, mandarin avocado; Lamb from the Alpilles, almond milk and beans; local fish, sweet zucchini and citrus from Cap Martin, or shellfish, squid and crustaceans, squid ink pasta and sea bass. All of this is already making exciting waves in the food press.

Monte Carlo Beach's Bio Première Restaurant prepares its new inspirational cuisine with Benoît Witz
@ pixabay.com

The menu will probably change every two months to follow the fruits and vegetables in season, perhaps even from his own plantations in a garden in Beausoleil. Inspiration will come from the harvest – oxalis, nasturtiums, burnet, pineapple sage. Fish, of course, will feature prominently and come from sustainable fishing, especially Eric Rinaldi’s Monaco-based local fishing boat. There is also a bit of meat to offer variety on the menu.

Monte Carlo Beach's Bio Première Restaurant prepares its new inspirational cuisine with Benoît Witz
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Benoit Witz is delighted to share his experiences directly and to advise his guests in the dining room. The beautiful beach location offers great opportunities for open interaction that inspires innovation.

Benoît and his team have the ambition to move forward and thrill the taste buds with pleasure with his organic delicacies, be the first of the happy guests this March!


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The organic restaurant So Natural is revisited in ‘Restaurant: Impossible’ https://sari-organik.com/the-organic-restaurant-so-natural-is-revisited-in-restaurant-impossible/ https://sari-organik.com/the-organic-restaurant-so-natural-is-revisited-in-restaurant-impossible/#respond Thu, 13 Feb 2020 08:00:00 +0000 https://sari-organik.com/the-organic-restaurant-so-natural-is-revisited-in-restaurant-impossible/ Getty Chef Robert Irvine returns for more episodes of Food Network’s “Restaurant: Impossible”. Chef Robert Irvine revisited the So Natural organic restaurant and market in Harker Heights, Texas to see how the business has been doing since his first visit. The Catering: impossible The revisited episode will air Thursday, February 13 at 10 p.m. on […]]]>

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Chef Robert Irvine returns for more episodes of Food Network’s “Restaurant: Impossible”.

Chef Robert Irvine revisited the So Natural organic restaurant and market in Harker Heights, Texas to see how the business has been doing since his first visit. The Catering: impossible The revisited episode will air Thursday, February 13 at 10 p.m. on Food Network.

Irvine first visited So Natural in 2016. Upon arrival he met a family of seven who all worked at the company to keep things afloat. The description for the episode of “Revisited: Family Matters” said it was important for owners to leave the legacy of the business to their children.

The original episode aired on Wednesday April 20, 2016, and it was an ambush episode. The owner’s daughter called Catering: impossible ask for help. The owners were passionate about healthy food, but they had no restaurant experience until they opened their own restaurant.

So Natural opened in August 2013. As the episode aired, Gina Pence, CEO of the Harker Heights Chamber of Commerce, was hopeful that it would help put the city on the map for people come to visit it.

Before Catering: impossible renovation, reviews were positive for the restaurant, with over 50 reviews and an average of 4.5 stars.


The restaurant closed after renovations

Originally after the renovations but before the episode aired, activity had increased by 50%.

In a post-show update, the owners’ daughter, Luvina Ann Norwood-Sabree, told KDH News that they couldn’t have kept the restaurant open if they hadn’t had the renovation.

“If this had not happened, the restaurant would not have survived,” she said.

The original episode focused a lot on family dynamics and the importance of being able to spend quality time with your family.

“The show opened the door to the possibilities of our restaurant,” said Jameel Sabree. “The process of getting more family time is moving slowly, but we’ll get there because we have a plan to get there now. “

Two years after So Natural Organic Restaurant and Market was featured on Restoration: impossible, they closed their doors. The family is now using the space for events, and they are in the restaurant business.

Owner Luvina Sabree told KWTX.com that she was grateful for the support from across the country after the episode premiered.

“They came from everywhere. Arkansas, Connecticut when they saw the show, ”she said. “They came to our restaurant to eat.

The family now runs So Natural Catering and operates as an all-natural catering service. They invite a public watch in their catering store for the revisited episode.


The catering company has positive reviews

The So Natural Market website says they offer dining and cooking classes. The entire catering menu can be viewed here.

While there aren’t many reviews mentioning catering on Google Reviews, the ones that did leave were five-star reviews. More recently, Facebook users have complimented their service.

“The service is impeccable and the food is even better,” wrote one user.

“Absolutely incredible service! I just had their homemade chicken pie and it was so delicious! It made me think of my childhood and the fresh home cooking. I would definitely take this meal again, ”wrote another reviewer.

So Natural mentions on their social media that they open once a month to work with Killeen’s students with special needs. They help teach the employability skills of the students. They also hosted a Veggie and Art Festival in January 2020.

They said they spend a lot more time with their family now than before.

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Lota Veco organic restaurant opens in Northport to rave reviews https://sari-organik.com/lota-veco-organic-restaurant-opens-in-northport-to-rave-reviews/ https://sari-organik.com/lota-veco-organic-restaurant-opens-in-northport-to-rave-reviews/#respond Mon, 06 Jan 2020 08:00:00 +0000 https://sari-organik.com/lota-veco-organic-restaurant-opens-in-northport-to-rave-reviews/ Since opening, it has been receiving high marks in all areas on Yelp. The folks who recently opened Lota Veco in Northport want you to love what you eat. This all-natural restaurant claims to have created a movement behind modern organic fresh cuisine with bold flavors. Their menu is packed with salads, tacos, burritos, and […]]]>

Since opening, it has been receiving high marks in all areas on Yelp.

The folks who recently opened Lota Veco in Northport want you to love what you eat. This all-natural restaurant claims to have created a movement behind modern organic fresh cuisine with bold flavors.

Their menu is packed with salads, tacos, burritos, and bowls derived from a combination of Californian and Mexican recipes that they say are made with only natural, sustainable ingredients and 100% protein free from hormones, steroids, and antibiotics.

What they tout is a healthy way to dine in a relaxed atmosphere for lunch and dinner. For those who know the area, Lota Veco can be found in the old Paradise Pizza place. They opened at the end of November.

Photo: Lota Veco’s Facebook page.

So far, Yelp has achieved very good marks. Michael S of East Northport gave it five stars, saying, “I’m not a vegan, but there is something for everyone. I took, I ordered the Baja Burrito with chili lime shrimp without cheese fantastic. Just the right portion.

“If you like healthy food, if you want vegan or gluten-free food, this is your place,” wrote Karen R, of East Nprthport. “The decor is very bright and upbeat, the food is very fresh, healthy and delicious.

Photo: Lota Veco’s Facebook page.

Gina F of Port Jefferson was delighted.

“The folks at #lotaveco (no Instagram page yet !?) are doing something extremely special and refreshing for Long Island tucked away in a mall in Northport.”

They have since added a Instagram pages.

Stop in for their soups of the week, their street bowl (lime rice, black beans, avocado, street corn, Brussels sprouts, vegan cream, sliced ​​and gluten-free jalapeño), cocktails or hot coffee.

Location: 192 Laurel Road, East Northport, (631) 651-9775.



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Ambitious organic restaurant closes in Dallas Farmers’ Market – a blow to healthy eating? https://sari-organik.com/ambitious-organic-restaurant-closes-in-dallas-farmers-market-a-blow-to-healthy-eating/ https://sari-organik.com/ambitious-organic-restaurant-closes-in-dallas-farmers-market-a-blow-to-healthy-eating/#respond Tue, 15 Oct 2019 07:00:00 +0000 https://sari-organik.com/ambitious-organic-restaurant-closes-in-dallas-farmers-market-a-blow-to-healthy-eating/ A The healthy restaurant, known for its farm-to-table cuisine, will close at the Dallas Farmers Market on November 3. Mudhen Meat and Greens, an organic restaurant that opened just three years ago, is being closed by Dallas restaurateur Shannon Wynne. In the meantime, Mudhen will work to place his staff at other Wynne / Moth […]]]>

A The healthy restaurant, known for its farm-to-table cuisine, will close at the Dallas Farmers Market on November 3. Mudhen Meat and Greens, an organic restaurant that opened just three years ago, is being closed by Dallas restaurateur Shannon Wynne.

In the meantime, Mudhen will work to place his staff at other Wynne / Moth Management restaurants such as Meddlesome Moth, Miriam Cocina Latina and Rodeo Goat.

“I apologize to all Dallas residents who appreciate clean, healthy options. I apologize to vegans and vegetarians, locavores, paleophiles and keto maniacs! said Wynne. “We tried very hard to bring you healthy options, but ultimately we weren’t able to attract enough people to drive to Farmers Market to eat.”

As I just drove there myself the other week to try an avocado salad, it was hard to wait to eat until I got back to Uptown.

“We strongly believe in a flexible, low-sugar, plant-based diet that is rare in the Dallas landscape,” says Wynne. “’Food that kills that won’t kill you’ was our mantra. We know very well that many places claim to be “healthy” but still cram sugar and oil into their recipes. “

“We were among the few restaurants in town that cooked meats at temperatures below 300 degrees to avoid carcinogens, but in the end, few people really cared. Lesson learned the hard way. Please join us in saying goodbye to Mudhen before November 3rd and thank you to all of our loyal customers.

River Oaks District

DISCOVER

FASHION

TIMELESS

INDIVIDUALITY

SPORT-CHIC

ICONIC

ELEGANT

DUALITY

ELEGANCE

GRACE

SOPHISTICATED

NONCHALANCE

MOVEMENT

If you’re a Mudhen fan, be sure to pop in for a final poke bowl, Loco Moco or Tomahawk pork chop before this healthy Dallas restaurant closes for good.


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