Outdoor activities: Millenium Park, Chicago’s front yard; the RiverWalk; you can rent kayaks along the Chicago River ; a River Cruise (some go thru the locks into Lake Michigan , others stay on the 3 branches of the River). There’s also SeaDog boat cruises from NavyPier. The bargain alternative is a water taxi from Michigan Ave to Chinatown and take the Red Line rapid transit back to the Loop.
You can rent bikes for a ride along the Lakefront (it is very crowded on weekends, tho) or on The 606, an elevated park along a disused RR right-of-way (note that you will be sharing w/ pedestrians, runners, moms w/ strollers, rollerbladers, etc). There’s Lincoln Park Zoo which has free admission.
My niece from Oregon came here on Presidents Day weekend to tour colleges. It was absolutely frigid. She toured Northwestern U and the U. of Wisconsin in Madison . She decided on U, of British Columbia. I think the weather had a lot to do w/ it.
Try some Mexican food while you’re here. Chicago has a big Mexican population and numerous authentic restaurants at different price points. Korean food is increasingly popular here, so is Indian food and Middle Eastern/Israeli cuisine.
Enjoy your visit.
Edited: 8:30 am, today
Georgia Restaurant Association Honors Grace Award Winners
Georgia Restaurant Association Honors Grace Award Winners Share Article Regynald G. Washington won the GRA’s Lifetime Achievement award for his long and distinguished career in the restaurant industry at the 2019 Grace Awards dinner. He was among the winners honored for excellence in the industry. “The GRA, which advocates and educates for the restaurant industry, is thrilled to present the Grace Awards honoring excellence in our industry, including Regynald Washington for the Lifetime Achievement Award,” said Karen Bremer, CEO of the GRA. ATLANTA The winners of the 2019 Georgia Restaurant Association Crystal of Excellence (GRACE) Awards were announced Sunday, August 11 at the Delta Flight Museum in Atlanta. The GRACE Awards Gala is the Georgia Restaurant Association’s (GRA) annual black tie event honoring Georgia’s restaurant industry. The GRACE Awards are peer-nominated and winners are selected by the GRACE Academy, made up of past honorees. GRACE winners are presented with crystal works of art created by renowned local artist Hans Godo Frabel. A portion of the proceeds from the event goes to the Atlanta Community Food Bank. Also presented at the event was the 2019 GRA Chairman’s Award, given to Carl Muth with FoodService Resource Associates. 2019 GRACE Awards Winners: Lifetime Achievement – Regynald Washington Regynald Washington currently serves as President of the Paradies Lagardère Dining Division. After its acquisition of Hojeij Branded Foods (HBF) in 2018, Paradies Lagardère became the third-largest operator in the North American airport travel retail and restaurant industry with total annual sales exceeding $1.2 billion. The combined brand portfolio offers airport partners and the traveling consumer a vast array of concepts including Vino Volo, Chick-fil-A, P.F. Chang’s, Pei Wei, Bar Symon by Chef Michael Symon, illy Caffè, Longhorn Steakhouse, and Cat Cora. Prior to his role at Paradies Lagardère, Washington was a former Morgan Stanley Private Equity portfolio CEO, a member of the MSPE/HBF board, and equity partner for HBF. He spent 12 years of his career with the Walt Disney Company, where he was vice president of Food and Beverage for Walt Disney Parks and Resorts globally. Washington served as vice president and general manager for Disney Regional Entertainment, where he was responsible for the strategy, direction and growth of Disney’s ESPN Zone sports entertainment and food and beverage brand, based in Burbank, California. He was also director of Resort Food and Beverage Operations for the Walt Disney World Company in Orlando, Florida, where he was responsible for all food and beverage operations for 18 Walt Disney Resorts. Previously, he was the general manager, Food & Beverage for Epcot, which entailed leading the operations of 12 internationally themed full-service restaurants, 10 quick service restaurants, 21 outdoor food locations, and a multi-million-dollar special events and catering organization. Washington was also responsible for the Epcot International Food & Wine festival, the largest food & wine festival in the U.S. Washington’s previous experience includes ascending through the corporate ranks of Concessions International Inc., where he ended up directing the overall operations as corporate executive vice president. Washington proudly holds leadership roles on several boards, and has earned multiple awards for excellence in the industry. Most recently, he was named the 2019 Gold Plate Award recipient by the International Foodservice Manufacturers Association (IFMA), awarded IFMA’s 2019 Silver Plate Award in the Retail & Specialty Foodservice category, and inducted into IFMA’s Gold & Silver Plate Society. He was named one of the nation’s Top 50 Taste Makers in the restaurant industry by Nation’s Restaurant News and in his role with Hojeij Branded Foods, received the Georgia Restaurant Association’s 2016 GRACE Award for Distinguished Service. Washington has been given the Outstanding Achievement Torch Award from his alma mater, Florida International University and was also inducted into the College of Diplomats of the National Restaurant Association Educational Foundation. Regynald Washington is a member of the Georgia State University Foundation Board of Trustees, the Board of Directors of the Chicago Sinfonietta, and serves as the Dean’s Advisory Board Member of the Chaplin School of Hospitality Management at Florida International University. He formerly held board roles with the National Restaurant Association, where he served as the elected chairman, and the California Chamber of Commerce. He personally donated $1 million to Georgia State University’s Cecil B. Day Hospitality School, allowing the school to offer a master’s program named The Regynald G. Washington Master of Global Hospitality and Management Program. Washington has delivered commencement addresses for Florida International University’s Doctoral, Masters and Undergraduate programs, Georgia State University’s Robinson College of Business, and the Culinary Institute of America. Washington is an Honorary Alumnus of the J. Mack Robinson College of Business at Georgia State University, an Honorary faculty member of the Michigan State University School of Hospitality Business, and a Distinguished Darden Professor of the Department of Hospitality Tourism Management at Purdue University. He was named a Conti Lifetime Professor (an endowed chair), at the School of Hospitality Management, Pennsylvania State University. Washington is a graduate of Florida International University, where he earned a Bachelor of Science degree in International Hotel & Restaurant Administration. He holds dual certification as a Foodservice Management Professional through the National Restaurant Association Educational Foundation, and is a Certified Food & Beverage Executive through the Educational Institute of the American Hotel & Lodging Association. His hobbies include music, food, wine, and deep-sea fishing. Industry Partner of the Year – Retail Data Systems As the largest Point of Sale System value added reseller in North America, Retail Data Systems represents a variety of products from the leading manufacturers in the POS technology industry. The company provides end-to-end Point of Sale business solutions including business analysis, hardware, software, installation, support and repair service. “We know and love this industry — the people, the restaurants, the trends, and yes, the technology. When we partner with a restaurant, we are invested in their success,” says General Manager Walt Davis. “We work hard to earn the title ‘trusted advisor’ by analyzing and providing all those essential pieces that customers did not even know they needed.” Retail Data Systems has been an engaged member of the Georgia Restaurant Association since 2005. Davis has served on the Board of Directors since 2011. Distinguished Service – Georgia Mountain Food Bank Georgia Mountain Food Bank’s mission is to address hunger, health and quality of life by serving those in need. Together with the Atlanta Community Food Bank, the organization rescues unsaleable or surplus food and distribute through a network of feeding partners filling empty bowls of people in need. “Georgia’s hospitality industry is a major advocacy partner for all of the food banks in the Georgia Food Bank association. Through donations of food, funds, time and talents, this industry stands with us in creating awareness and empowering communities to work toward a hunger-free Georgia,” says Executive Director Kay Blackstock. Georgia Mountain Food Bank’s relationship with the Georgia Restaurant Association began with the joint advocacy efforts of Georgia Food Bank Association, Georgia Restaurant Association and Georgia Department of Agriculture. “At the center of all we do is people and food. Food is necessary for survival but food brings people to the table for so many reasons. We believe that much is accomplished together, and everyone should have a seat at the table,” says Blackstock. Diversity Leadership – Meherwan Irani, Chai Pani Restaurant Group An immigrant from India, Meherwan Irani serves as Chef & CEO of Chai Pani Restaurant Group, which has two restaurant concepts in Georgia: Botiwalla at Ponce City Market and in Alpharetta and Chai Pani in Decatur. The group also has four restaurants in Asheville, North Carolina. Irani joined the restaurant industry about ten years ago with the intention to change the perception of Indian food in the US – to make it fun and approachable. In January 2018, Irani started Brown in the South supper series, collaborating with some of the most renowned chefs in the region. The series has started a conversation around race, identity, belonging, and food. “For people born in America, their southern identities are inherited, but for people who immigrate here their southern identity has to be forged,” Irani explains. “Too many are afraid of accepting that identity, of staking a claim, of boldly stating that they too belong here. If I can inspire others to stand up and be counted, then we will indeed be recognized as one of the most diverse parts of the country.” Irani understands that identity doesn’t stop at race. Gender, orientation, religion, and ethnicity are all are part of the cultural expression of a community and a region. He wants his restaurants to not just be a passive safe space but an active participant in the expression of diversity. Irani was named one of Time Magazine’s 30 People Changing the South in September 2018. A month later he was named one of Southern Living Magazine’s Southerners of the Year. He says, “To be recognized on those list alongside people who I admired so much, as well to accepted by the south as one of their own even though I was an immigrant from India was a life changing shift in perspective for me – from thinking that I was an Indian that happened to live in the south, to being a southerner that happened to be from India.” Restaurateur of the Year: Small/Independent – Doug Turbush, Seed Hospitality Group (Seed Kitchen & Bar, Stem Wine Bar, Drift Fish House & Oyster Bar) Doug Turbush is Owner and Chef at Seed Kitchen & Bar, Stem Wine Bar, and Drift Fish House & Oyster Bar, collectively known as Seed Hospitality Group. Wanting more restaurant options by his house in East Cobb County, Turbush opened Marietta’s Seed Kitchen & Bar in 2011, serving chef-driven, modern American cuisine. He then followed with Stem Wine Bar in 2013. The restaurant features European small plates and a variety of Old World and New World wines. Drift Fish House & Oyster Bar was added to the roster in 2016. Seed Hospitality Group plays an essential role in Georgia’s hospitality industry through their support of local and sustainable food sources, their contribution to several local and national charities, and through a commitment to nurturing and developing hospitality industry professionals. Seed Kitchen & Bar pioneered the idea of a chef-driven restaurant concept with an in-town vibe in the suburbs of Atlanta, and helped East Cobb become recognized as a viable dining destination. Drift Fish House & Oyster Bar made waves by being the first official Georgia restaurant partner of the Monterey Bay Aquarium Seafood Watch Program, an organization designed to promote and educate consumers about seafood sustainability. Stem Wine Bar brought food and wine tasting to a whole new level inside an unassuming East Cobb strip mall. “I’ve traveled extensively to bring bold and exciting tastes to my guests. But the driving force has always been quality. As a chef, you can have the greatest menu in the world, but it doesn’t mean a thing if you don’t have the very best ingredients,” says Turbush. “Having that commitment to local sourcing and highest-quality ingredients is my top priority.” In 2016, Turbush was named a Georgia Grown Executive Chef, tasked with promoting the relationship between farmers and chefs in Georgia. In addition to a great menu and great ingredients, Seed Hospitality Group is committed to developing great leaders and professionals in hospitality. Turbush says, “At Seed Hospitality, we hope to leave the restaurant industry better than we found it by creating a safe, professional work environment. We are active in placing individuals from local culinary and hospitality programs and have fostered an operating system in-house that drives results and grows leaders.” Restaurateur of the Year: Large/Corporate – Taco Mac Taco Mac been operating restaurants in Georgia for the past 40 years and is known in neighborhoods around the state as the place to go for beer, wings and sports. Taco Mac has a unique program called Brewniversity, which combines loyalty and beer education. Through their partnerships with local craft brewers, Taco Mac has become an integral part of the beer ecosystem in Georgia. Taco Mac is a proud partner of Camp Twin Lakes, which delivers fully adaptive, medically supportive, and deeply impactful camp experiences to more than 10,000 of Georgia’s children and young adults. Last year, Taco Mac raised over $60,000 for Camp Twin Lakes and has a goal is to raise more than $100,000 in 2019. “In addition to raising money for Camp, our managers and leadership team spend time each year volunteering at Camp – whether it’s cleaning cabins or laying gravel for paths. We are 100% committed to Camp Twin Lakes!” says CEO Harold Martin, Jr. ProStart Student of the Year – Matthew Gilleland, Statesboro High School ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. Matthew Gilleland is a recent graduate of Statesboro High School, where he was enrolled in the ProStart Program. During his last two years in high school, he worked in restaurants, performing a variety of tasks from bussing to cooking. His ProStart teacher, Cindy Hart, describes him as “the most well-rounded and talented student I have ever had the opportunity to teach.” This young chef is currently working on starting a food blog and has future plans to obtain a degree in business, travel oversees to international culinary knowledge and eventually, open and operate a boutique hotel. Employee of the Year – Donte Jenkins, Dantanna’s Donte Jenkins is passionate about food, people and hospitality. It all started when he was just six years old, cooking alongside his mother in the kitchen. His first job in the industry was as a busser and host, and twelve years later, he still loves what he does. He currently serves guests with a smile at the table and the bar at an upscale sports restaurant here in Atlanta. His ultimate goal is to open a restaurant of his own, where he can mentor and guide young, passionate foodservice workers to be successful in their careers, because to him, that is the true meaning of service. Manager of the Year – Andres Loaiza, Aria Andres Loaiza lives and breathes excellence, consistency and gracious hospitality. His goal every time he comes into work as general manager and head sommelier at Aria is to create wonderful experiences and unforgettable memories for his guests. A native of Columbia, Loaiza has been living his dream in hospitality for the past 20 years. He has a true love for delicious food, fine wine, and most of all – people. The connection he makes with customers and co-workers on a daily basis is what gives him joy, purpose and fulfillment. About the Georgia Restaurant Association (GRA) The GRA’s mission is to serve as the voice of Georgia’s restaurants in advocacy, education and awareness. The GRA is sanctioned by the National Restaurant Association to operate as Georgia’s only not-for-profit representing the state’s foodservice industry. The GRA serves as the unified voice for over 18,400 eating and drinking place locations in the state of Georgia with total sales in excess of $22 billion. Georgia’s restaurants provide their communities with more than 488,000 jobs statewide. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants and helps make restaurants better for Georgia. About the GRACE Awards The GRACE Awards is the Georgia Restaurant Association’s annual black tie gala honoring Georgia’s restaurant industry. The GRACE Awards finalists are peer-nominated and honor the top performers in the following categories: Lifetime Achievement, Industry Partner of the Year, Distinguished Service, Restaurateur of the Year, ProStart Student of the Year, Employee of the Year, and Manager of the Year. The winners are announced at the event and are presented with crystal works of art created by renowned local artist Hans Godo Frabel. A portion of the proceeds from this event benefit the Atlanta Community Food Bank, whose mission is to fight hunger by engaging, educating and empowering the community.
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Some of Auckland’s best chefs tell us their favourite dishes around town
Words Albert Cho | 13 Aug 2019
At Denizen, we often share our favourite places to eat. So we decided to switch things up a bit by asking some of Auckland’s top chefs about their favourite dishes in town — and we guarantee the answers are not what you’d expect. Seeing a chef out of the kitchen, eating at an establishment other than their own is like seeing a teacher on the weekend. It’s indescribably strange. But of course, these are the people who know food better than most — and there isn’t anyone we’d rather take advice from on where to go to find some tasty bites.
Sid Sahrawat (Executive Chef and Co-Owner of Sidart , Sid at The French Cafe and Cassia ) Ask any foodie and they will know exactly who you’re talking about when you mention the name, Sid Sahrawat. All three of his establishments (Cassia, Sidart and Sid at The French Cafe) are regarded as some of Auckland’s best. With such a highly-acclaimed reputation, we were intrigued to hear Sahrawat’s dish of choice. His answer might come as a surprise to some people. “The black chilli prawns from Kingsland’s iconic Canton Cafe is a dish that never fails,” the chef and restauranteur tells me, “I’ve been going there 20 years and it’s as good as the first time.”
Tom Hishon (Executive Chef and Co-Owner of Orphans Kitchen and co-founder of Daily Bread ) He might be relatively young, but what Tom Hishon lacks in years, he makes up for in his culinary skills and talent. Judging from his unique creations at Orphans Kitchen, the man knows flavour and he certainly knows food. For Hishon, the dish he describes as, “pretty bloody good,” is The Yodi bagel from Best Ugly Bagels. Combining salted beef, grilled cheese, sweet mustard and a pickle on a toasted chewy bagel The Yodi is, while an unexpected choice, an undeniably delicious one. When Hiskon’s not at the bagelry, he’s at Cazador , tucking into the Fiorentina tripe dish which comprises braised pig tripe that is “tender and unctuous” in a rich tomato-based sauce and topped with crispy pork skin and Parmigiano Reggiano. The Yodi from Best Ugly Bagels
Kyle Street (Executive Chef and Co-Owner of Culprit and Lowbrow ) Following his days as executive chef of Depot and The Fed, Kyle Street has moved on to strengthen his reputation even further by dominating the Auckland food scene with the eateries, Culptir and Lowbrow, he co-owns with fellow chef, Jordan MacDonald. Over the years Street would have no doubt tasted some of the most delicious food in Auckland, which makes his statement that Cazador ’s charcuterie degustation was “hands down, the best eating experience in the city,” lofty praise. Despite the actual degustation no longer being available at Cazador, the dishes from it are still available to order on the regular menu.
Dariush Lolaiy (Executive Chef and Co-owner of Cazador ) With two of Auckland’s most reputable chefs naming Cazador as one of their favourite places in town, it only seemed appropriate to ask the Executive Chef of Cazador, Dariush Lolaiy what his Auckland dish was. His answer? Nanam ’s wagyu sausage longganisa. Nanam specialises in Filipino food, an underrated cuisine that’s packed full of flavour and its longganisa is amazing. Lolaiy explains the sausage as a “melt-in-your-mouth tender morsel, with a super punchy lemongrass hit,” and emphasises the level of quality service that can be found at the Takapuna restaurant.
Jordan Rondel (Head Baker, Founder and Owner of The Caker ) Any occasion becomes all the more special if a cake from The Caker is involved. It has been nine years since Jordan Rondel started a little local cake shop which has now flourished into a business that is starting to be recognised by big names all around the world, including New Zealand singer Lorde and even the likes of Pamela Anderson (thanks to the inroads Rondel is making into Los Angeles). Although Rondel’s professional speciality is in the sweet department, her favourite dish is certainly not. “The dish that never fails me in Auckland is the dahi puri from Satya ” Rondel tells me, describing them as “delectable little shells topped with soft potato, tamarind, yoghurt, spices and coriander — crunchy yet soft, sweet yet savoury, rich but fresh.” Dahi puri from Satya
Simon Gault (Executive Chef and Owner of Giraffe ) Former Judge of Masterchef NZ, Simon Gault has an impressive background with his previous role as Nourish Group’s Executive Chef and currently conducting the kitchen of his restaurant in Viaduct Harbour, Giraffe. When Gault isn’t manning his own kitchen, he’s out in Auckland, expanding his horizons and it’s the coffee pork chop from Penang Cafe & Restaurant in Otahuhu that he raves on about the most. He says, “the space isn’t fancy but the coffee pork is amazing. There’s a lovely, deep coffee flavour and you need to get it with a side of flaky roti and curry sauce.” Gault says he’s tried to cook it himself many times but is yet to create the same flavour. He advises everyone to head to Otahuhu to taste the dish and “say Simon sent you!”
Josh Emett (Executive Chef of Ostro and Rata and Co-Founder of Madam Woo and Hawker & Roll ) In terms of social media, this year was undoubtedly the year of Josh Emett. The chef and restauranteur found a huge fan base on Instagram thanks to his recipe videos and posts (he’s definitely one of our favourite people to follow). But no matter how many delicious treats he whips up in his own kitchen, or how many mouth-watering menus he creates at restaurants like Ostro and Rata, he’s a gourmand at heart and knows how to appreciate the food made by others, telling us that his favourite dish in Auckland is the veal schnitzel from The Engine Room . This dish has been on the lauded restaurant’s menu since the day it opened, and for Emett, it’s a go-to. He tells me he always has the ‘Holstein’ which sees a fried egg and salty anchovies added on top of the schnitzel, telling me, “it’s totally next level.”
Min Baek (Executive Chef and Owner of Han ) Following the opening of his restaurant in Parnell, Han’s Owner and Chef Min Baek shook up the Auckland dining scene with his modern take on Korean cuisine. His team is small, which, while assuring he has as much control over quality as possible also leads to Baek having to spend long hours in his kitchen. When he does have some time on his hands, he tells me that he makes his way to Lillius, where the chefs turn seasonal produce into magic. “I still remember this asparagus dish with kawakawa,” says Baek, “and it was life-changing to me.” Asparagus from Lillius
Nic Watt (Executive Chef of MASU and Co-Owner of INCA ) Different to the Japanese cuisine that he is renowned for, at his restaurant MASU, Nic Watt’s favourite dish at the moment is a modern Indian delicacy — the sourdough samosa. These morsels can be found at Royal G , the Eastridge eatery that prides itself on its new-age approach to traditional Indian cuisine (the storefront says, “not your mother’s Indian”). The samosas are filled with fenugreek goat shoulder and served with a side of pale ale ketchup to add a tangy kick. G.O.A.T samosas from Royal-G
Gavin Doyle (Executive Chef of Soul Bar & Bistro ) The mac and cheese from Soul Bar & Bistro is definitely a favourite among the team at Denizen. The rich, creamy, cheesy delight is a testament to the refined taste of establishment’s Executive Chef, Gavin Doyle. And considering that he has such a strong passion for food, Doyle loves to dine out which, he tells me, made answering my question particularly difficult. After some thinking, he chose the baloney sandwich from Hare and the Turtle as his favourite dish right now and having tasted it for ourselves, we can agree that it’s a delectable bite. Mortadella, provolone, pickled onions, dijon and mayo are pressed between fluffy, toasted buns that have been slathered with butter to form a delicious morsel that’s impossible to fault.
The 25 Most Expensive Restaurants in the World in 2019 – TheStreet
The 25 Most Expensive Restaurants in the World in 2019 Sure you like good food, but do you like it enough to try one of these spots? Aug12,20192:48PMEDT Thinkstock
Seared foie gras, fresh truffles, black caviar – you can expect all these decadent staples and more to figure into the cuisine of this list. The restaurants below pedal not just in the finest ingredients a chef can buy, but the best chefs a kitchen can pay, the most luxurious settings a patron can hope for, and the most unique experience a meal can offer. All this goes into justifying some truly astronomical prices, reserved only for those with pocketbooks deep as the earth’s mantle or nerves steely enough to place a week’s paycheck on a single meal. Most Expensive Restaurants in the World in 2019: Top 25 25. Schloss Schauenstein
This three Michelin-starred restaurant certainly pulls its weight in atmosphere, situated within a castle overlooking the Swiss Alps. Accompanying this fairy-tale atmosphere are several menus, ranging from a $222 three-course meal to a $278 six-course meal, including local specialties such as Swiss pike, beef tongue, and a selection of 21 different cheeses. 24. De Librije
This Dutch restaurant has been serving patrons for 20 years. It has more flexibility in its menu than the average high-tier restaurant, giving patrons the chance to select their own combination of ingredients for courses of five to seven dishes. Its larger 10-course meal, however, comes set with dishes like veal sweetbread, brown crab and egg caviar. Prices for their prix-fixe menus range from five dishes for about $218 to 10 dishes for $280 (along with an additional $190-$200 for wine pairing). 23. Narisawa
Located in an off-the-beaten-path neighborhood of Tokyo, Narisawa boasts of innovative cuisine that features dishes such as “squid with liquid nitrogen,” “baby oyster with green caviar”, and “bread of the forest”. It’ll come with a hefty price tag, though, clocking in at about $255 for lunch and about $305 for dinner. 22. Le Pré Catelan
One of Paris’ many exorbitantly luxurious eateries , Le Pré Catelan juts out in the middle of Bois de Boulogne park on a pavilion installed by Napoleon III. There it serves its twists on French classics like pea soup with lobster and tomato sorbet. Enjoying the prix fixe meal at this Michelin 3-star restaurant will cost you anywhere from $157 for lunch to $325 for dinner. 21. Osteria Francescana
Osteria Francescana serves contemporary Italian fare in the unassuming Italian town of Modena. It deconstructs Mediterranean sole, lasagna, suckling pig, and other Italian classics to create a wholly unique dining experience. Its price tag also offers a once-in-a-lifetime experience, coming to $325 for a 12-course menu and an additional $213 for wine pairings. 20. Eleven Madison Park
The first (though certainly not the last) American restaurant to crack the list, Eleven Madison Park sits in appropriately Art-Deco digs overlooking Madison Square Park. Cheesecake with caviar, honey-and-lavender-glazed duck, and lobster charred with pumpkin and citrus are just a few of the creative dishes to come out of its busy kitchen. A tasting menu at the bar will cost you $175 for five dishes, but eating in the dining room is $335 for an 8- to 10-course meal. 19. Chef’s Table at Brooklyn Fare
Another New York entry, this restaurant recently swapped its original location in downtown Brooklyn for a new locale inside a grocery store. It can be difficult to find, but once there, you’ll find an elegant exposed kitchen where you can watch chefs hard at work making the restaurant’s famed mix of Japanese and French cuisine.The tasting menu costs a very specific $362.21 per person. 18. Noma
One of the most acclaimed restaurants in recent history, Noma enjoys the distinction of having been named No. 1 on several lists of best restaurants. With a focus on reinventing classical Nordic cuisine, Noma has served the likes of duck wing, plankton cake, and sea urchin and molded barley. The average menu will run about $375. 17. Ithaa
Conrad Rangali Islands, Maldives
Certainly one of the more unique locals on this list, Ithaa gives its patrons the chance to dine under the sea. The restaurant serves luxurious plates like foie gras and truffle dumplings, red lobster stuffed pasta, and prawn tartare, but the real star of the show is the glass encasement you get to eat in, giving you a perfect view of the fish circling the Indian Ocean. The unique dining experience costs $390 a person. 16. Alinea
Alinea has been making waves for years as a champion of inventive cuisine for the Midwest. Its menu includes nods to its hometown such as a Chicago-style hot dog cube and more classic upscale dining features like wagyu beef and black-truffle explosion. Of course, each meal concludes with an edible balloon. Dining there can range from $205 to $395 a person if you want a chance to eat at the kitchen table. 15. Urasawa
Urasawa offers one of the most intimate and expensive dining experiences North America can offer. Up to 10 people come every night to sit across from Chef Hiroyuki Urasawa as he carefully prepares a 29-course meal traversing the richness of Japanese cuisine while pushing its boundaries. Getting one of the 10 seats will cost you $395. 14. Per Se
The second most expensive restaurant in the Big Apple, this Thomas Keller project in Manhattan offers three menus: a nine-course tasting menu, a nine-course vegetarian tasting menu, and a five-course menu. Going for the last salon option will save you a bit at $205 per person, though the full Private East Room experience comes out to $400 a head. The food itself is a take on French cuisine adapted from another of Keller’s projects, one that you might also notice on this list. 13. Restaurant De L’Hotel De Ville
For over 50 years, this restaurant has served out haute cuisine from the small Swiss town of Crisser. The restaurant’s adherence to only the freshest ingredients means you can expect a constantly changing menu in favor of whatever is most in season. A dinner at this Michelin 3-star restaurant comes to around $400. 12. Restaurant Le Meurice
Recreating the opulence of the French monarchy, Restaurant Le Meurice gives its patrons a setting of pristine marble, glass chandeliers, and rococo decorations. Guinea fowl, duckling, and blue lobster are among the expensive fare of Le Meurice. It’s prix fixe “collection” menu costs about $426. 11. Maison Pic
Operating now into its 130th year, Maison Pic is currently led by the third-generation of Pic cooks, Anne-Sophie Pic. Notable for taking unfashionable ingredients like beetroot, turnips or cabbage and seamlessly incorporating them into haute cuisine , the restaurant can promise an unconventionally luxurious meal, with offerings including tomato medley, berlingots , and coastal turbot. Prices range from $135 for lunch to $426 for the “Essential” menu. 10. Plaza Athénée Maison
This restaurant represents its philosophy through its logo, a chimerical fish-radish, symbolizing the importance of simplicity and naturalness at the core of its cooking. The produce used for each meal is picked and delivered the morning before it’s served. This leads to such locally sourced dishes as volcanic hill green lentils, peas and carrots from Versailles, and Tagliolini pasta made from stale bread flour. The lunch menu comes out to $236 while the top-tier “Jardin Menu” costs $443, not including wine pairings. 9. Joël Robuchon
The restaurant named after the late chef offers the most luxurious dining experience visitors to the Strip can hope for. With heaping plates of caviar, spherical desserts, and ravioli doused in truffle and foie gras , Robuchon delivers on the hedonistic excess Vegas has made a name on. Menus range here from $190 to $445. 8. The French Laundry
The most expensive restaurant you’ll find on the West Coast, French Laundry serves out Thomas Keller’s world-class cuisine from a two-story stone cottage turned restaurant in Napa Valley. As its name suggests, the restaurant pedals in French cuisine, with oysters and pearls, poularde , and farm lamb all appearing on the menu depending on the season you visit. A visit can cost you anywhere between $325 to $450 a person. 7. Arpege
This contemporary French restaurant known for the freshness of its ingredients and vegetable-centric approach has enjoyed three Michelin stars since 1996. With daily-picked produce proudly boasted as having to “never see the inside of a refrigerator,” Arpege serves dishes like hot-cold egg, chausey lobster aiguillettes and ratatouille, with prix fixe prices going from $196 to $471. 6. Restaurant Guy Savoy de Paris
Guy Savoy actually runs two restaurants with his namesake, one is in Las Vegas, but the first and flagship location sits in the city of love. The chef who trained Gordon Ramsey offers a more meat-centric dining experience than some of his French peers, possibly explaining its higher price tag. You can expect marinated duck, John Dory, and “Festival of Lobster” to appear on the menu. If you spring for the 13-course set menu, it’ll cost you about $536. 5. Aragawa
Located in the basement of an office building, this humble space is actually host to the most expensive steakhouse in the world. It serves exclusively Kobe beef, a prized meat from cows in the Kobe region of Japan and requiring special treatment involving, among other things, regular massaging and sake . For the premium 1976 Chambolle Musigny Pierre Bouree seasonal taste, you’ll have to spend roughly $560. 4. Kitcho Arashiyama
Styled as a traditional tea ceremony house, Kitcho provides a modernized take on Japanese cuisine with offerings like boiled blue crab with vinegar jelly, sushi of barracuda, and field caviar with maitake mushrooms. This restaurant has earned three Michelin stars and is commonly considered one of the most beautiful in Japan. Meals prices start at $380, and a full 10-course meal requires $570. 3. Ultraviolet
One of the first (but not the last) luxury restaurants to attempt creating a multisensory experience for its patrons, Ultraviolet consists of 10 chairs surrounded by four bare walls. As diners enter the room, lights turn on to make the room come alive, transporting guests between simulations of a rainy day in Britain, autumn woods, or the French countryside as they go through their meal. Head chef Paul Pairet boasts the restaurant has the largest employee-to-patron ratio at three employees per guest. This likely explains why becoming one of those esteemed guests costs around $570. 2. Masa
The most expensive dining experience in the U.S. is the omakase restaurant run by the man who pioneered the haute sushi experience, Masa Takayama. You can find the spot hidden in the shops at Columbus Circle. If you’re let in, you’ll be face-to-face with several sushi chefs diligently working away on your meal, sometimes including Masa himself. No viewable menus exist at Masa, that’s the omakase experience. The chefs only cook whatever ingredients are available that day. Dining there will cost you a minimum of $595. 1. Sublimotion
More than three times as expensive as the next most expensive restaurant in the world, Sublimotion firmly sits atop the throne of priciest meal in existence. Though chef Pauco Ranchero would prefer you think of it as the “cheapest life-changing experience anyone can have.” Located in the basement of Ibiza’s Hard Rock Cafe, Sublimotion consists of a table seating 12 people and a bare room. A combination of lights and VR, however, make the room come to life as the patrons begin their meal. Twenty five staff members, including cooks, illusionists, DJs, waiters, and craftsmen, work to create a dining experience that incorporates laser light shows, floating desserts, drinks that mix themselves, and virtual reality adventures. All together, it comes to an eye-popping minimum of $1,850.
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Spanish comfort food and complex flavours come together at La Loca Maria, Mumbai
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7 Quirky Catering Ideas for corporate events
7 Quirky Catering Ideas for corporate events August 12, 2019 Whether it’s a creamy berry quinoa parfait or a Mediterranean morning scramble washed down with an avo-shake, power breakfasts are all the rage. Within the minds of many business men and women of the 21 st century, health is a priority, which had us thinking – what exactly do high-flying professionals of 2019 want to be served to them at corporate events? Let’s be honest, the entire success of the day might hinge on the mid-afternoon buffet, so for a catering company, deciphering between Danish pastries and dauphinoise potatoes can prove crucial. Together, with Flogas Shop, suppliers of gas BBQs , we list our seven quirky catering ideas for corporate events. Afternoon tea In a nutshell, the traditional cheese and ham, or egg and cress sandwiches, despite be often delicious comfort food, aren’t going to be impressive to your guests. However, that doesn’t mean the traditional lunch choice of sandwiches is somehow defunct. In fact, there exist a number of fillings that will get heads turning and bellies rumbling, although plain white bread probably won’t make the slice. Why not try spicy roasted shrimp with chipotle avocado mayonnaise, or a fiery Mexican BLT on a freshly baked sourdough, which are two of our favorites? Or, if you want to take your sandwich expression to the next level, call upon Philadelphian eatery, Elsie’s, for some inspiration. Have you ever found yourself wishing you got a bit more bite (of pickle) for your buck? Well, using Elsie’s method that won’t be a concern, as this deli substitutes bread for the brine-soaked vegetable! We’re not expecting you to serve up traditional English breakfast tea with your funky sandwiches, instead call upon the likes of a lemon drizzle or Turkish apple-infused hot drink. And to finish — well, we don’t think anyone would begrudge a well-baked slice of Victoria sponge. Bowl Food This concept was featured at Prince Harry and Meghan Markle’s wedding day. Much like Ronseal, bowl food does exactly what it says on the tin. Featuring somewhere between the unfulfilling canopy and the food-baby delivering main course, bowl food can feature any cuisine and is served in a hand-sized dish with a small fork. As a serving method, this is perhaps the most ideal for a corporate event as it allows people to continue mingling, rather than be restricted to one table. Buddha Bowl If your event takes place in the morning, then trad-fry up has somewhat lost its appeal in recent years – but this is exactly where bowl food comes into its own, stepping up and away from the conventional norm. Layer the base of your bowl with pan fried spinach, and top it with tomatoes, avocadoes, and poached eggs — add sliced chipolatas and lardons to cater for the meat eaters among us. After this, the multiple minds will be fueled for the rest of the day, and the creative juices more than flowing. For winter events, don’t be afraid to serve up something a bit homely. A small portion of steak pieces, carrot, parsnip, onion, and root mash will trump most competition. However, a Christmas time vegan favourite is curried chickpeas with roasted brussels sprouts. Mix the dish up with radish, avocado, sweet potato and tahini, and serve over a base of quinoa. BBQ For events taking place during the warmer months, why not take the catering outdoors? Okay, admittedly, this one might take a little longer, but we can guarantee it will reap rewards. Full of omega 3 and scientifically proven to be good for the brain, the humble fish is a popular choice among young professionals. Jamie Oliver has coined a fantastic recipe of barbequed trout wrapped in newspaper — incredibly high in protein, it will prove to be a hit with any of the health conscious too. Alternatively, if you want to take things ‘truly Down Under’, you can’t do much better than shrimp on a stick , on the barbie! Of course, you aren’t limited to a seafood barbeque too. Breakfast has proved to be successful cooked on the grill at events in recent years, as has the popular vegetarian dish, halloumi and tzatziki. Asian Inspired Did you know, Britain’s most favourite dish, chicken tikka masala actually originated in the UK, produced by South Asian restaurants here. Spice up your event with some traditional Asian culture and draw upon the combination of intense flavours. The Curry Squad , a company based just outside of London, has been bringing its street food sensations to the people of the capital for the past six years. Drawing upon their vast knowledge of flavours from cities such as Bombay and Lahore, the chefs offer an authentic Indian experience. Some of their specialties include ‘bhaji bites’, ‘popping candy gol gappas’, and ‘amritsari rajme chole’. Fire up the Pan What’s amazing about paella, particular for likes of events, is the fact that it requires minimal effort, produces a taste explosion and can be incredibly cheap to make. Grab some frozen seafood mix, risotto rice, chorizo sausage, lemon and lime, and herbs and spices — it really is up to you. Fortunately, with paella, you can get creative as it really depends on the taste preferences of the guests. White or red wine can be added, but bear in mind the rest of a creative afternoon before dashing half a bottle in. Branded Food An unusual concept, which we wouldn’t be shocked if it hasn’t graced your presence. A clover in the foam of a pint of Guinness always appeared to be somewhat of a sneaky marketing ploy as you indulged in the first sip. However, if you are trying to conduct a bit of subliminal messaging, this might be exactly what you’re after. Stencils can be used as a way to write your company or organisations name in coffee, or call upon the likes of Branding Irons to develop a customised food stamp. Bagels, burgers, and pancakes will never be the same. Picnic You’ll need to have the MET office on your side for this one, so we would strongly suggest having a contingency plan in place, if, like Travis, it always rains on you. You can pull it out of the bag with a wicker basket, complete with blanket, cafetière, and a selection of Danish pastries. Above, we have run through seven of the numerous ideas you can apply to your next corporate event — in this dog eat dog world, it is all about success, and that is exactly what these concepts will deliver!
The Adnate’s art mural nears completion
> The Adnate’s art mural nears completion The Adnate’s art mural nears completion The Adnate’s art mural nears completion The Adnate’s art mural nears completion
Perth’s hottest new hotel, The Adnate, is about to reach a sky-high milestone in its development with its 25-storey ‘Mega Mural’ nearing completion.
The imposing mural by the hotel’s namesake artist, Australian big-wall painter Matt Adnate, will be one of the world’s tallest murals and will bring a striking new artistic feature to Perth’s CBD.
Matt’s monumental works, including painting towering grain solos and a 20-storey housing complex in Melbourne’s Collingwood, have earned the street artist international acclaim in recent years.
His Mega Mural at The Adnate far eclipses his work in Collingwood, which became the tallest mural in the Southern Hemisphere when it was unveiled. In fact, The Adnate’s new record-holding mural will stand just seven storeys shorter than the world’s tallest mural in Toronto, which measures 32 storeys.
Beyond earning Matt a place in the record books, the real purpose of this sky-high external mural is to highlight Perth’s cultural history and community.
The Mega Mural, which is on track to be completed next week and took Matt one month to finish, will be his biggest yet and will feature three large-scale portraits – including the face of a Noongar man, an Indian woman and a Mediterranean woman – all created solely with spray paint.
“I’m taking different faces to create a story that runs the whole way down the mural,” Matt said. “Each face tells a different history and background. It will depict the past through the cultural representation in the subject’s dressing elements, the present with contemporary faces, and the future as the subjects are the youth of today.”
Matt will also be collaborating with a local Indigenous artist on a 50-metre-long exterior laneway mural and, inside the hotel, is contributing a mural above the hotel’s main staircase.
Two original canvases and up to 650 reproductions of 30 of Matt’s most recognised works from around the world will adorn the walls and halls of the hotel development by George Atzemis.
In addition to this vast array of Matt’s art, the hotel will add 250 guest rooms to Perth’s burgeoning hotel supply, a gymnasium, function room, centrepiece pool area on its first floor, and a chic new state-first food and beverage destination, serving Mediterranean cuisine and the city’s best cocktails.
Scheduled to open its doors to guests in October, The Adnate will be the first Art Series hotel dedicated to street art and heralds the arrival of the Art Series brand in Western Australia – Australia’s only boutique hotel brand creating art-inspired experiences for guests.
Accor Chief Operating Officer Pacific, Simon McGrath, said The Adnate is destined to become an iconic landmark in Perth’s CBD.
“You won’t need to book a stay to enjoy Matt’s exterior murals,” Mr McGrath said. “His soaring Mega Mural on the entire east-facing side of the hotel faces the city for all to enjoy.”
Signature art experiences at The Adnate will include the brand’s famous art tours, in-room art channels and art libraries. Branded courtesy cars and Lekker bicycles will be available to explore all that Perth has to offer and further afield.
To celebrate the near completion of Matt’s Mega Mural, Art Series has released an opening special rate for The Adnate, which is from $179* per night. To book, visit www.artserieshotels.com.au/adnate
Once open, The Adnate will be Accor’s ninth Art Series hotel in Australia, complementing the brand’s existing hotel portfolio – Melbourne hotels The Olsen, South Yarra; The Blackman, St Kilda Road; The Cullen, Prahan; The Larwill, Parkville; The Chen, Box Hill, along with The Watson in Walkerville, South Australia and The Johnson and The Fantauzzo in Brisbane, Queensland.
09:49 *This post has been sponsored by Tasty Bite. All thoughts and opinions are honest and my own* When it comes to creating food, the things that are the most important to me are flavour, and how simple it is to make. It’s all well and good making a Fakaeaway of our own at home, but sometimes when you have had a busy day at work, the idea of cooking something completely from scratch can be daunting. These moments are when the urge to order a takeaway is almost impossible to resist. One of my personal favourite cuisines is Indian because I love the mixture of spices and rich sauces, and the huge variety of curries and rices. It also happens to be one of the cuisines that takes a lot of time to create dishes effectively at home. Tasty Bite bring the authentic and bold flavours of India to life, without any of the mess and effort.The Tasty Bite brand was launched in 1995 with 5 ready-to-eat Indian curries. They are now available in the UK, and are increasing in popularity and availability. Their curries come in a convenient pouch that are as easy to prepare as putting them in the microwave or heating on the stove, taking the time and effort out of creating a delicious Indian feast. I was sent a selection of their products to try out for myself, and couldn’t wait to use one of their pouches in a recipe of my own. Of course, you could simply pair the curries with a rice of your choice, but I like to create something different. There are also some recipe ideas on the back of each pouch if you are looking for some inspiration. In this day and age, a product being environmentally friendly is almost as important as the product itself. 80% of the energy used to make a pouch of Tasty Bite comes from renewable sources. Sugarcane waste, widely available in the region, is the primary renewable energy source. The Tasty Bite farm also employs unique rainwater harvesting techniques to recharge the groundwater in the area. You can get cashback when you purchase Tasty Bites and use Shopmium I worry sometimes about the ingredients used in these easy cook meals, but the Tasty Bite range is free from artificial colours, flavours or preservatives. Curried Samosas with Mint & Yogurt Dip These Samosas are absolutely delicious, and thanks to the Tasty Bite range, are super easy to make, full of flavour, and are guaranteed to impress! Spray a sheet of filo and cut it length ways into 3 strips. Put 2 tbsp of your chosen curry flavour mix at the top of each strip and fold each diagonally to make a small triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry. Place the parcels on a sprayed baking sheet and spray all over the samosas. Bake for 18-20 minutes, or until they’re golden brown and cooked through. To make the dip, mix a few tablespoons of fat free yogurt with some dried mint, salt and pepper. You can get cashback when you purchase Tasty Bites and use Shopmium