Best Comics We Read April–June 2019

Best Comics We Read April–June 2019

We asked our contributors to share the best comic book, graphic novel, or webcomic that they read April–June, and it made a great list sure to have your next favorite read! There is fantasy—including gentle—food, memoir, horror, an homage to bibliophiles, heartbreak, and more! Aquicorn Cove by Katie O’Neill
From the author (and artists) of Princess Princess Ever After and The Tea Dragon Society , Aquicorn Cove is another adorable middle grade fantasy comic with queer characters. The illustrations are beautiful, captivating, and comforting. In O’Neill’s author bio, she says that she writes “gentle fantasy stories,” and I think that’s the perfect description. There is some melancholy beneath the surface of this cute story: the main character has lost her mother, and she’s still processing that grief. There’s also an environmental message that plays out in the f/f romance between Lana’s aunt (who relies on fishing for her livelihood) and the fantastical protector of the coral reefs, who lives in the ocean. It definitely lives up to her previous books, and is a must for any middle grade comic collection.
—Danika Ellis Are You Listening? by Tillie Walden (First Second, September 10, 2019)
I’ve only read a few things by Walden, but I gobbled up this advance copy of her forthcoming graphic novel in one night. While Walden’s graphics are often visually arresting, it’s her sparse but strong words that land punches, and this book doesn’t disappoint. Bea is on the run and ends up with Lou, a distant friend of the family. The book veers in and out of magical reality, but underneath is a story about trust, grief, friendship, and identity. The two women must learn to trust each other to navigate the literal journey they’ve embarked on, but also to navigate their larger lives, as well. At its heart, the story is about connection, and Walden is a master at capturing this. (CW: sexual assault).
—Jaime Herndon Bloom by Kevin Panetta
Not every LGBTQ person is a role model. But neither are we monsters in the night. Sometimes we happen to be people, that are irresponsible goofs, and we are floundering through life. Ari is such a person. He wants to ditch his job at the family bakery to tour with his band. Things don’t go according to plan; his band dumps him because he’s been skipping practice, and he falls for his replacement. It’s not an easy story but it’s a fun one.
—Priya Sridhar Book Love by Debbie Tung
This black and white watercolor illustrated book is a love letter to all bibliophiles and booknerds that I suspect Rory Gilmore owns—and is probably gifted all the time. If you love books, reading, and that magical feeling you can’t describe that both makes you feel, curl yourself up with this book and enjoy!
—Jamie Canaves Farmhand, Vol. 1 by Rob Guillory, Taylor Wells, Kody Chamberlain, and Burton Durand
I’ve felt lost since the endings of such fantastic horror comics as Victor LaValle’s Destroyer , Infidel , and Wytches , so when I snagged a 2019 catalog from the Image Comics booth at the recent BookExpo America conference, I began systematically going through all the horrors I hadn’t yet read. Farmhand was the standout for me. This comic is about a farmer who grows human organs, and about the secrets he’s hiding. But beyond creepy corporate espionage, the heart of the story lies with the family caught in his web of secrecy. The story is kooky and fun, and so is the artwork. I can’t wait for the second volume, which releases in September.
—Steph Auteri Good Talk by Mira Jacob
This is definitely one of the best graphic memoirs I’ve read. Jacob manages to fit so much inside it. It’s about her struggles with explaining racism to her young son, her own history with racism growing up as an Indian American, and the repercussions of being a person of color after the 2016 election. And despite these weighty topics, it’s often funny. The art is a really interesting collage style. Despite its 400 pages, I read it in a single sitting.
—Margaret Kingsbury Laura Dean Keeps Breaking Up With Me by Mariko Tamaki
Frederica Riley is in love with Laura Deen but Laura keeps breaking up with her, only to burst back into Frederica’s life just when Frederica is ready to move on. But who, Frederica wonders, is she without Laura? Does she like that girl better than who she is with Laura? A gorgeous coming of age story about discovering what’s important in life and about oneself.
—S.W. Sondheimer
This semi-autobiographical graphic novel explores the dating life of an endearingly neurotic recent divorcee. It’s wise about so many things: gender, immigration, sex, and more. And it’s damn funny too.
—Christine Ro Meal by Blue Delliquanti with Soleil Ho
Yarrow moves half-way across the country to take part in what she things will be the next big culinary movement: entomophagy, which entails raising, cooking, and eating insects. She meets with Chanda, the head chef of a new restaurant that specializes in bug cuisine. Chanda’s people have been eating insects for centuries and she is suspicious of Yarrow’s intentions. Is Yarrow interested in entomophagy because it might become the next avocado toast? Chanda gives Yarrow a challenge to create the best bug infused taco that she can. With her crush Milani’s help, Yarrow attempts to create the perfect taco and learns a lot more about sourcing and cooking with insects. Recipes are included at the end of the book for dishes using mealworms, bee larvae, and even tarantulas. This book just might convince you to try mealworm curry the next time you find it on a menu!
—Katherine Willoughby Rachel Rising, Volume 1 : The Shadow of Death by Terry Moore
Something is wrong with Rachel. Her eyes are a different color, there are marks around her neck, animals are afraid of her, and she can fall from tall buildings without sustaining any major injuries. It all started when she woke up one morning in a shallow grave. Is Rachel dead? Is she an angel? A zombie? Terry Moore has crafted a brilliant horror comic with strong female characters, great writing, and chilling black and white illustrations. I’ve read volumes 2 and 3 as well, and I can assure you, the story only gets better! It’s like The Chilling Adventures of Sabrina , but better. I love this comic so much!
—Sarah Ullery Shades of Magic: The Steel Prince Vol 1 by V.E. Schwab and Andrea Olimpieri
This first volume was published in March by Titan Comics and is part of an ongoing series that takes place in the Red London of Schwab’s popular Shades of Magic series. It follows a young Prince Maxim Maresh, who is sent by his father, King Nokil, to a lawless port city to gain military experience and, his father hopes, overcome his arrogance. Maxim becomes embroiled in a battle for the soul of the port city when a vastly-powerful pirate queen returns to seek control. The artwork is stunning, the characters complex and compelling, and if you’re a fan of Schwab’s work, this is another way to discover and admire her epic storytelling skills. The next volume, The Steel Prince: Night of Knives comes out this October!
—Lyndsie Manusos Spider-Gwen: Ghost Spider, Vol. 1: Spider-Geddon by Seanan McGuire and Rosi Kämpe
Gwen Stacy’s reality is complicated enough, but when interdimensional trouble rocks the spider-verse (and all of Gwen’s spider-friends) she has to set her day to day troubles aside to save the day—again. But when she gets stuck in an alternate dimension where her best friend Peter Parker is still alive and their Gwen Stacy is wreaking havoc as the Gwen Goblin. How is she supposed to save her friends if she can’t even save this alternate version of herself? I knew I had to read this comic because hello, Spider-Gwen meets Seanan McGuire, but the comic itself was even more delightful than I expected. Alternate dimensions, all the spider-people, Gwen Stacy vs Gwen Stacy…what more could a comic fan want?
—Rachel Brittain Sign up to The Stack to receive Book Riot Comic’s best posts, picked for you. Thank you for signing up! Keep an eye on your inbox. By signing up you agree to our Terms of Service

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yung.carl.jung said: ↑ Your artificial/natural dichotomy is dumb and useless. MSG naturally occurs in thousands of foods. So which category does it belong to? Are all tomatoes unnatural flavor bombs? lmao Click to expand… MSG should be eaten in those foods, then (assuming those foods haven’t been selectively bred to contain high amounts of it), not used as a flavor enhancer. That’s literally the whole argument.
Overeating in itself is not the problem. You could eat 100 cucumbers a day and not gain weight. The problem is that people eat too many things that are too high in calories, it’s very simple. Click to expand… Pointless semantic quibbling; just define ‘what you eat’ to be calories instead of arbitrary units of food.
Your flavor analogy also fails utterly:
Indian food is often very, very low in calories. But it is packed with flavor and spices. The same goes for Thai, or Vietnamese, or really almost any Asian cuisine besides Korean and Chinese. And most African cuisines besides NA. You can eat flavorful stuff all day and still lose weight. Click to expand… I don’t believe that, unless their ancestors ate those exact foods in pre-Columbian times. If that’s the case, then it’s still not very useful to others.
Just speak for yourself instead of generalizing your problem to the entire world. You, personally, cannot stop eating tasty stuff that makes you fat. That’s okay, I’m in the same boat. We don’t have to be ashamed, just acknowledge our problems are not universal. Different people are overweight for different reasons. I personally don’t really eat any sweets or deserts, my calories mainly come from fat and carbs. Other people are fat because they overeat on cake, cereals or chocolate. Click to expand… I can’t grasp why sweets and deserts are allowed to exist in the first place, much less fed to children. If 30% of the population is immune to the addictive effects of crystal meth, that’s not valid grounds to legalize it.

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INDIAN CUISINE: BENGALI CUISINE

BENGALI COOKING STYLES: 1. AMBAL : A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp. 2. BHAJA : Anything fried, either by itself or in batter. 3. BHAPA : Fish or vegetables steamed with oil and spices. A classic steaming technique is to wrap the fish in banana leaf to give it a faint musky, smoky scent. 4. BHATE : Any vegetable, such as potatoes, beans, pumpkins or even dal, first boiled whole and then mashed and seasoned with mustard oil or ghee and spices. 5. BHUNA : A term of Urdu origin, meaning fried for a long time with ground and whole spices over high heat. Usually applied to meat. 6. DALNA : Mixed vegetables (echor) or eggs, cooked in a medium thick gravy seasoned with ground spices, ginger especially garom mashla (hot spices) and a touch of ghee. 7. DOM : Vegetables, especially potatoes, or meat, cooked over a covered pot slowly over a low heat. 8. GHANTO : Different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a phoron and ground spices. Dried pellets of dal (boris) are often added to the ghanto. Ghee is commonly added at the end. Non-vegetarian ghantos are also made, with fish or fish heads added to vegetables. The famous murighanto is made with fish heads cooked in a fine variety of rice. Some ghantos are very dry while others a thick and juicy. 9. JHAL : Literally, hot. A great favourite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavoring of panch-phoron or kala jeera. Being dryish it is often eaten with a little bit of dal pored over the rice. 10. JHOL : A light fish or vegetable stew seasoned with ground spices like ginger, cumin, coriander, chilli and turmeric with pieces of fish and longitudinal slices of vegetables floating in it. The gravy is thin yet extremely flavourful. Whole green chillies are usually added at the end and green coriander leaves are used to season for extra taste. 11. KALIA : A very rich preparation of fish, meat or vegetables using a lot of oil and ghee with a sauce usually based on ground ginger and onion paste and garom mashla. 12. KOFTAS (or Boras) : Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savoury gravy. 13. KORMA : Another term of Urdu origin, meaning meat or chicken cooked in a mild yoghurt based gravy with ghee instead of oil. 14. KASSA: This is a way of cooking for specially red meats like lamb or mutton is bhunoad in a very thick spicy masala of onion, ginger, garlic, chilli powder, turmeric powder and cumin powder and made into a gravy sort. 15. PORA : Literally, burnt. Vegetables are wrapped in leaves and roasted over a wood or charcoal fire. Some, like eggplants (brinjals/aubergines), are put directly over the flames. Before eating the roasted vegetable is mixed with oil and spices. 16. PHORON: It is predominantly the kind of tempering, which is used in the preparation of lentils, with various lentils having their own tempering. COMMON BENGALI COOKING EQUIPMENTS: 1. Bonti :- A curved raised blade attached to a long, flat cutting vegetables, fish and meat. The bonti used for fish and meat is kept separate from vegetable bonti and the non-veg ansh-bonti (ansh implies scales of fish). 2. Hari :-A cooking pot with a rounded bottom, slightly narrowed at the neck with a wide rim to facilitate holding, while draining excess of rice water. 3. Dekchi :-Referred as saucepan without a handle, usually of greater depth. Used for boiling, sautéing 4. Karai :-A cooking pot shaped like a Chinese wok, but much deeper. Used for deep frying, stir-frying as well as for preparations and sauces and gravy. It’s usually made of iron or aluminium and usually has two-looped handles. 5. Tawa :-It’s a griddle, used for making porothas. 6. Thala :-A circular plate of authentically brass, but now a days of steel, on which food is served. 7. Khunti :-Long handled implement of steel or iron with a flat thin belt-shaped piece, used as stirrers. 8. Hatha :-A metal spoon with indention, used as stirrers and also for transferring food stuffs. 9. Sarashi :-An equipment, used for holding vessels hot on range. 10. Chakni :-A sieve. 11. Chamuch :-A spoon. 12. Sheel nora :-Grinding stone, slab of 16 inches by 10 inches and a small bolster-shaped stone roller 9 inches long. Both the slab and roller are chipped from time to time as they are worn smooth. 13. Hamal Dista :-Motar and pestle, which could be used in place of sheelnora. Usually used for grinding spices to a fine powder or to a fine paste with the addition of water . 14. Dhenki: A long wooden board mounted on a short pedestal, in the middle, much like a sea-saw. The tradition Bengali instrument of taking the husk off the rice. 15. Ghutni: It is a wooden hand blender used for pureeing lentils and sauces. 16. Jhanjri: It is a large wier meshed flat spoon used for deep frying fish or breads. 17. Belun chaki: Round pastry board and rolling pin. 18. Kuruni: It is a uni – tasker, to grate coconuts. BENGALI FOOD ITEMS: · Dolma or Patoler Dolma: The name is coming from Turkey, but the food is different. The vegetable Patol is stuffed either with a combination of grated coconut, chickpeas, etc. or more commonly with fish and then fried. The fish is boiled with turmeric and salt, then bones are removed and then onion, ginger and garam masala are fried in oil and boiled fish is added and churned to prepare the stuffing. · Paturi : Typically fish, seasoned with spices (usually shorshe) wrapped in banana leaves and steamed or roasted over a charcoal fire. · Polau: Fragrant dish of rice with ghee, spices and small pieces of vegetables. Long grained aromatic rice is usually used, but some aromatic short grained versions such as Kalijira or Gobindobhog may also be used. · Tarakri : A general term often used in Bengal the way `curry` is used in English. Originally from Persian, the word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together. · Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a phoron. The skin and bone of large fish like bhetki or chitol can be made into a chachchari called kanta-chachchari, kanta, meaning fish-bone . · Chhanchra : A combination dish made with different vegetables, portions of fish head and fish oil (entrails). · Chhenchki : Tiny pieces of one or more vegetable – or, sometimes even the peels (of potatoes, lau, pumpkin or patol for example) – usually flavored with panch-phoron or whole mustard seeds or kala jeera. Chopped onion and garlic can also be used, but hardly any ground spices. · Chitol Macher muitha: Chitol is a fish specially consumed during the Durga puja. The meat from the back part after removing the bones is shaped into koftas and simmered into a gravy. · Chingri malai curry: The preparation is a speciality of the cuisine and is normally prepared during the special occasions. Prawns are stewed in a gravy made with boiled onion paste, thickened with coconut milk with a touch of red chilli powder and turmeric. · Doi maach: This is a classical preparation of Bengal in which the fish is stewed in a yoghurt based gravy. · Kasha mangsho: This is a semi – dry preparation of the lamb that gets a unique dark colour from the iron kadhai in which it is cooked and caramelized sugar. This can be had with luchi. · Dhokar dalna: A gram flour batter is cooked with spices and then spread on a tray and steamed. It is then cut into small pieces in the shape of a diamond and deep – fat fried. The fried dumplings are now stewed in a gravy of boiled onion paste, thickened with gram flour and whole spices. · Kobiraji cutlet : This preparation is made from the chicken breast which is marinated with turmeric, salt, ginger and garlic paste, onion paste, green chillies and red chilli powder. The marinated chicken is coated in alight batter of rice flour and eggs and deep fat fried until golden brown. · Aloo posto: Potatoes are cooked in freshly ground poppy seed paste and flavoured with diffetent spices and turmeric. · Chop: Croquettes, usually coated with crushed biscuit or breadcrumbs. · Cutlet: Very different from the Cutlets of the Brits, this is referred typically to a crumb coated thinly spread out dough, made generally of chicken/mutton minced, mixed together with onion, bread crumbs and chillies. Generally it is then dipped in egg and coated in breadcrumb, fried and served with thin julienne of cucumber, carrots, radish and onions. Often an egg mixed with a teaspoon or two water and a pinch of salt is dropped on top of the frying cutlet, to make it into a “Kabiraji” the Bengali pronunciation of a “Coverage” Cutlet, influenced by the British. · Shukto: This is a dish that is essential bitter, made up of neem or other bitter leaves, bitter gourd, brinjals, potatoes, radish and green bananas, with spices like turmeric, ginger, mustard and radhuni (celery seed) pastes. · Shak: Any kind of green leafy vegetable, li ke spinach and mustard greens, often cooked till just wilted in a touch of oil and tempering of nigela seeds. BENGALI BREADS : Though Bengalis, primarily loves to eat rice, yet there are a few typical Bengali Breads, which are quite famous in various parts of Bengal. Some of the prominent among these are, 1. Luchi :-Eaten for mainly snacks, equivalent to the north Indian poories (the difference is that luchi is made out of refined flour and fried without colour) and taken very commonly with cholar dal tempered with coconut. 2. Khasta Luchi :-T he dough is much richer with fat and flaky. Hence, known as khasta kachuri. 3. Porotha :-It is a kind of flaky bread, made out of whole wheat flour and is essentially triangular in shape. 4. Roti :-Whole wheat flour bread, toasted on griddle. 5. Radhabollobbi :-An urad dal stuffed poori made out of whole wheat flour normally had with aloo dom . 6. Dhakai porotha :-Flaky, layered bread from Dhaka in Bangladesh. 7. Matter (green peas) kachuri:-Flaky bread, stuffed with matar (green peas) paste and deep-fried. Heing is commonly used in the green peas mixture. SEASONAL AND FESTIVAL CONNECTION WITH BENGALI FOOD: The Bengali calendar is a solar one based on the six seasons – two months for each of Grishma, Summer; Barsha, Monsoon; Sharat and Hemanta, early and late Autumn; Sheet, Winter and Basanta, Spring. Summer – Grishma :- · Summer vegetables include lau, white gourd, or okra or potol, the small striped gourd or parwal, karola and uchche · Meat, eggs, onions and garlic, on the other hand, are studiously avoided. · Neembegun – where small dices of aubergines are fried with the leaves of neem trees is said to have anti-chicken pox properly. · Especially for lunch menus during summer sukto (a stew of seasonal vegetables, with bitterish in taste) is an integral part of every household menu. And, among the other dishes which makes up the menu, are Moong dal, Masoor dal and lemon, Macher jhol, lau-chingiri, lau-ghanto etc Monsoon – Rainy (Borsha): · The most well-known Bengali dish associated with the monsoon is Khichuri , rice and dal cooked together and panchphoran and ghee. There are of course many kinds of khichuris, depending on what kind of dal is being used. The consistency may be thin, thick or dry and fluffy like a pilaf, plain or with seasonal winter vegetables like new potatoes, green peas and cauliflower added to the basic rice-dal mixture. The one constant factor is the use of atap rice, usually of the short-grained variety. · The vegetable varieties include kachu or taro, pumpkin, kumro, green like shashni shak, puishak, kachu shak. The monsoon is also associated with the ilish , called hilsa by the British. It is referred to as the caviar of the tropics. Sharat – Hemanta – Autumn :- · It’s the season of festivity. First too come is Lord Biswakarma (god of tools) in which day fire is not lighted in any household. So, all the foods are cooked a day prior and hard. Next, to come is goddess Durga . The day of Astami is purely vegetarian, whereby for lunch we have khichuri , with papors and pickles, and at dinner after spending the whole evening Pandal hopping, there would be round golden fried luchis, puffed up like a balloon. However, if a lot of fat is observed during the process of making the dough, the bread instead of becoming puffy becomes flaky and is known as khasta luchi. Though luchis, can be eaten with anything, the two classical vegetarian dishes associated with this ceremonial occasion; a potato dish called alur dam , and a dal made with yellow splitpeas and tiny pieces of coconut. Alur dam to Bengali means a dish of potatoes, usually whole or quartered, cooked with a thick spicy sauce. It is usually eaten with luchis or wheat-flour chapatis, but not rice. And the dessert course being kheer (simply reduced milk) or payeesh (rice cooked in milk and cardamoms flavour). Navami, being the last day of Durga’s stay, is gastronomically opposite of Ashtami, meat eating is the order of the day, but without any onion or garlic. And on the evening of Bijoya Dashami, the images in the community pandals are loaded on to trucks and taken to the nearest river, the Hooghly in Calcutta, for the final site of bhashan – throwing them into water. It is then in the wake of departed Goddess, that the most beautiful aspect of Bijoya Dashami comes discarding all ill-feelings of hostility, anger and enimity. Within the family the younger people touch their elders’ feet (pranom) and receive their blessings, while contemporaries embrace each other with good wishes. As the evening deepens, relative’s friends and neighbours drop in to convey their Bijoya greetings. They are offered sweets. · By the end of the month of Kartik (October), urban Bengalis resume there normal pattern of life in school, college and offices. But in rural Bengal this is a time of great expectation. For the following month, Agrahayan (November), is also the time to harvest the rice that gave the region its soubriquet, ‘Golden Bengal’ ( Sonar Bangla ). The name itself, Agrahayan, is compounded of two words – agra (best or foremost) and hayan (unhusked rice). · Once the rice has been harvested, rural Bengal propitiates the gods for their bounty through the joyful festival of nabanno , which literally means ‘new rice’. An offering to god of milk, gur, pieces of sugar cane, bananas and above all the new rice. Sheet – Winter : · In the country one can feast your eyes on fields of mustard awash in yellow blossom, on patches of maroony-red lalshak, on the subtle greens of cabbages on the earth and the climbing vine of the lau spreading over thatched roofs and bamboo frames. · In the city markets the rich, purple aubergines are offset by snowy-white cauliflower’s peeking from within their leaves, carrots, tomatoes, beet, cucumbers, scallions and bunches of delicate corriander leaves invite you to stop cooking and make only salads. · The infinite variety of leafy, green spinach, mustard, laushak, betoshak, muloshak, · But somehow the most important and joyful thing about winter to a Bengali is the opportunity and ability to eat far more abundantly than during any other season, to indulge in all the rich meats, prawns, eggs and fish dishes. · The colonial years have left behind the festivities of Christmas and New Year which the Bengali has enthusiastically adopted and the early winter month of Poush sees the pithaparban , a folk festival designed specially for the making and eating of large quantities of sweet. · Cabbages, potatoes and peas became the base for a spicy winter ghanto wh ich rivals the mochar ghanta has been a favourite since medieval times. · Cauliflower’s, combined with potatoes, were made into a rich and fragrant dalna that was a wonderful variation of the summer specialty, the potal and potato dalna. · As for green peas, the Bengali spurned the plain boiled version served on the dinner tables of his British ruler and made delectable savories like matarshutir kachuri or chirar pulao or the filling for shingara (Samosas) with them, aside from adding them to other vegetable dishes. · Perhaps, one of the major festivals of winter is the Saraswati puja – goddesses of books and the official harbinger of spring. During Saraswati Puja, eating of Gotasheddho is compulsory, whereby none of the vegetables are cut and one just boiled whole. The goddess is offered fruits like apple, shakalu, sugar-cane bits, bananas, dates and kul (a kind of plum) that would be offered to the goddess. The bananas offered to Saraswati are special type, very sweet, but full of large black seeds. UNIQUENESS OF BENGALI CUISINE: An abundant land provides for an abundant table. The nature and variety of dishes found in Bengali cooking are unique even in India. Fish cookery is one of its better-known features and distinguishes it from the cooking of the landlocked regions. Bengal’s countless rivers, ponds and lakes teem with many kinds of freshwater fish that closely resemble catfish, bass, shad or mullet. Bengalis prepare fish in innumerable ways – steamed or braised, or stewed with greens or other vegetables and with sauces that are mustard based or thickened with poppyseeds. You will not find these types of fish dishes elsewhere in India. Bengalis also excel in the cooking of vegetables. They prepare a variety of the imaginative dishes using the many types of vegetables that grow here year round. They can make ambrosial dishes out of the oftentimes rejected peels, stalks and leaves of vegetables. They use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice cooker. The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion-flavored kalonji seeds and five-spice (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard). The trump card card of Bengali cooking probably is the addition of this phoron, a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis share a love of whole black mustard with South Indians, but the use of freshly ground mustard paste is unique to Bengal. All of India clamors for Bengali sweets. Although grains, beans and vegetables are used in preparing many deserts, as in other regions, the most delicious varieties are dairy-based and uniquely Bengali.

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Ebro Foods Appoints Publicis India to Creative Duties

By The Staff Jul 1, 2019
E bro India, the Indian arm of the Spanish food major, has appointed Publicis India as its creative agency. The account was won after a multi-agency pitch and will be managed by the New Delhi office of Publicis India.
According to the release:
The agency has been mandated to create and execute forward-thinking communication for the food major in India. To begin with, it would work towards evolving a robust communication strategy for its leading pasta brand, Panzani. The brand would be launching several products under the Panzani umbrella in India.
Ebro Foods is the world’s largest trader/miller of rice and the second biggest producer of pasta. Headquartered in Spain, it has commercial and industrial presence in more than 80 countries in Europe, America, Asia, and Africa through its network of subsidiaries and brands. – Advertisement –
“Panzani is the world’s second largest brand of Pasta having its presence in more than 50 countries,” said JP Laborde, MD, Ebro India, commenting of the appointment. “It is getting inside the Indian market with a whole range of pasta products with distinct product features, which will cut across all SECs. We are excited to put out our inaugural communication and create a high recall for the brand in India.”
“We were looking for a creative strategic partner on board who could help us strategize the brand communication and for that, a multi-agency pitch was called wherein five agencies were invited and two agencies were shortlisted for the second round,” said Puneet Kapoor, Marketing Head, Ebro India. “Publicis came with an in-depth understanding of the brand’s strategic requirements and a contemporary and creatively cultivated approach to deliver the same.”
“As more and more Indians recreate the experience of western cuisine at home today, we are extremely thrilled to partner Ebro Foods – one of the world’s largest pasta company, in the quest to make Panzani the most favored pasta brand in India,” said Sridharan Iyer, EVP & Head of Office, Publicis India.

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The Coconut Tree in Cardiff: We review opening night at the city’s new Sri Lankan street food restaurant

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It’s not often Sri Lankan tapas food rolls into town, but luckily for Cardiff it just has.
New eatery The Coconut Tree launched on Friday night on Mill Lane , transforming the former Bangladeshi restaurant Juboraj on the site into a South Asian hotspot.
The venture isn’t new to the UK – they already have stores in Bristol , Oxford and Cheltenham – but this is the first one in Wales.
The chain describes itself as street food for the masses, with “explosion of flavours” in their dishes and “sweet and fiery” drinks “in a stripped back street style interior with great tunes”.
So, after one of the hottest days of the year so far, on a Friday night after work, we popped along. Read More We review Carmarthen’s first ever sushi restaurant Japanese Sun to see if you should book a table
To give it it’s credit, it was opening night, so it was a tad hectic. Computer boxes were on the floor, menus were still being folded and phone lines were still being installed, but it’s nothing any new restaurant hasn’t had to deal with before.
Greeted with a smile, we made our way through the rustic space, complete with wooden chairs and tables, exposed lights and decorative wallpaper on the occasional feature wall. It was shabby chic at its finest, clearly keeping its street food site close to its heart.
However, when we were shown to our table – which luckily we had booked a few weeks in advance – we came across a fairly big problem.
To be a self-styled tapas restaurant , but to have very tiny tables littered with things like menus, cutlery pots, kitchen roll and a candle in a coconut shell makes it very hard to fit any food on, let alone several plates to share between us.
Not only that, but the chairs were very small, and we were pretty much on top of the people sat either side of us.
It was like sitting on doll house furniture – very claustrophobic.
But we were willing to look past that if the food was top notch.
Admittedly, I haven’t had a lot of Sri Lankan food, and I’m not great with a lot of spice and heat, so I’m perhaps not a target customer. But then again, I’m probably amongst the rest of the population.
There were, though, plenty of tasty sounding dishes, as we perused the menu sipping on our raspberry mojitos, on deal at two for £12.
With table-gate, my partner and I decided to order plates in two rounds.
To start, we went for the Dhal, red lentils cooked in coconut cream, at £2.50, cheesy Columbo, which was Columbo-style cheese cubes in a sticky sauce, at £5, an egg hopper, described as a bowl-shaped coconut pancake served with coconut sambal, caramelised onions with a hint of cinnamon and salsa, costing £3.50 each, and a chicken Kotthu, a kind-of stir fry cooked with egg, vegetables and chicken, at £7.
The food arrived pretty swiftly, and we tucked into the feast before us.
The idea of being able to sample food in smaller portions worked great with a cuisine we weren’t familiar with.
Some dishes we loved more than others. The stir-fry dish was light and full of flavour and quite filling with small chunks of chicken nestled in. The cheese bites were heavenly – again light, but flavourful. I could eat those all night. Read More We try out The Grand Sultan to see if it deserves the title of ‘Best Indian Restaurant in Wales’
The dhal was very spicy despite it not having a heat warning on the menu – a trait we found throughout our visit. The egg inside a pancake just wasn’t up our street at all and fell apart very easily, but that wasn’t to say it didn’t have lots of flavour and others wouldn’t enjoy it.
Onto round two where we opted for the Sri Lankan mixed fried rice – simply described as chicken, egg and vegetables on the menu, costing £8.
When it arrived, after a fairly lengthy delay as the restaurant filled up, we couldn’t help but notice it looked very similar to the stir fry, but just served with a very hot chilli sauce. It was nice, but not breathtaking.
We would have gone for another dish like the Sri Lankan chicken curry, but it only came at one spice level – very hot – which considering we found the ‘mild’ dishes hot, we thought it best to leave it.
After a disappointing penultimate round, we moved onto dessert, normally a highlight of mine. But there were only three to choose from.
So we went for the treacle hopper, a folded pancake with coconut ice cream, at £5, and a ‘drunken banana’, a caramelised golden banana, in Sri Lankan lion beer batter, with a pot of treacle, at £3.
Watch our video to find out more about curry heat levels Video Loading Click to play Tap to play The video will start in 8 Cancel Play now Read More We try out Rasoi Waterfront to see if it deserves its award for best Welsh curry house
Again, after another delay and with one dessert arriving 10 minutes after the other, we tucked in. To be honest, both were very heavy, quite bland and tasted mainly of treacle. It was a bit of a let down.
But by this point, we were happy to go. It was getting rather uncomfortable and on a hot summer’s day, a bit sticky.
It was a nice night out and it was nice to try something different. We also did like some of the dishes on offer, which you’re probably not going to find anywhere else.
But there were little things that let it down. The small furniture, the lack of a range of heats for some dishes and being very close to other diners who probably just want to be left alone to eat their dinner.
That’s not to fault the staff though. They were incredibly knowledgeable and helpful, despite some of the chaos an opening night can bring.
Our bill came to £27.50 including drinks, but food was half price for opening weekend, so on a standard night you’re looking at paying over £40 for two people.
It’s different, you’ve got to give it that, but was it an experience I’d want to have again? Maybe not. It’s still got a way to go.
But it does have the food to get it to that next level.
The Coconut tree is at 10 Mill Lane, Cardiff CF10 1FL. Tel: 029 2034 3266. Visit https://www.thecoconut-tree.com/cardiff Like us on Facebook What’s On Newsletter Privacy notice WalesOnline

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7 Staff Changes to Know at Austin Restaurants

Swedish Hill/Facebook CLARKSVILLE — Emmer & Rye ’s former founding chef de cuisine Page Pressley found a new home with the forthcoming revamped spot Swedish Hill Bakery & Deli (née Sweetish Hill), under the McGuire Moorman Hospitality umbrella. Pressley is Swedish’s executive chef, which means he’ll oversee the forthcoming baked goods, sandwiches, prepared foods, smoked fish, etc. along with director of baking Alex Manley and director of pastry Jenn Tucker. EAST SIXTH — Forthcoming boutique hotel Arrive East Austin added a whole bunch of new staffers to its team ahead of its opening later this month , overseeing both Goan-Portuguese restaurant Vixen’s Wedding and casual bar and restaurant Lefty’s Brick Bar . First, there’s director of restaurants and executive chef Greg Zanotti , who previously was the executive chef of modernist restaurant and wine bar Muselet in Portland (he left in 2016). The overall executive pastry chef is Sarah Listrom , who had previously worked at Austin restaurants Barley Swine and Uchiko . The beverage director is sommelier Lindsay Drew , who was the assistant general manager of upscale seafood restaurant Guild before it closed . Lastly, the general manager is Adam Nystrom . Still supervising the restaurants are Lenoir chefs Todd Duplechan and Jessica Maher. DRIPPING SPRINGS — Former Whitfield’s pitmaster and Valentina’s Tex-Mex BBQ staffer Scott Fogle joined the team behind Treaty Oak Distilling’s on-site restaurant Alice’s . The meats-by-the-pound section of the menu span sausages, Frenched chicken legs, brisket, to all sorts of pork. EAST 7TH — The condiment-obsessed food truck Sauce Odyssey welcomed a new executive chef with Jared Smith . Previously, he worked at San Antonio New American restaurant Feast. At Sauce, Smith oversees the food truck’s rotisserie menu, spanning roasted vegetables to chicken wings, as well as nachos, breads, and those varied sauces. Sign up for the newsletter Eater Austin Sign up for our newsletter. Email (required) By signing up, you agree to our Privacy Policy and European users agree to the data transfer policy. Subscribe April 16, 2019 DOWNTOWN — Southern restaurant Olamaie added a new pastry chef to its team: Jules Stoddart , formerly the executive pastry chef for the Parkside Projects restaurant group. Before that, she worked in Chicago at Italian restaurant Nico Osteria with now-Austin pastry chef Amanda Rockman. Under her sweets menu, there are peanut butter pies, passionfruit jello, and honey-vanilla doughnuts. GOVALLE — Zach Hunter , the founding executive chef of beer-focused restaurant and brewery the Brewer’s Table , left the East Austin establishment. He’s working on something new, but that hasn’t been revealed yet. Taking over his place in the Brewer’s kitchen are current staffers. GOVALLE — The forthcoming sushi restaurant from the Kome team, Uroko , will be overseen by chef Masazumi Saio , who left Uchi after 16 years for the new project. The restaurant, when it opens this spring, will focus on casual hand rolls during the weekdays, a quick 45-minute omakase on the weekends, as well as host educational culinary classes. MUELLER — In more Austin Japanese restaurant news, closed restaurant Kyoten Sushiko will reopen this May with a new head chef: Sarah Cook . She has been training with Kyoten owner Otto Phan in Chicago at his new restaurant (also named Kyoten) to prepare for the reopening. Cook has worked at Thai restaurant Sway, South First restaurant Lenoir, and now-shuttered Asian restaurant Kuneho. EAST AUSTIN — Restaurant/bar/convenience store Kinda Tropical took the opportunity during its temporary closure after unpaid taxes earlier this year to revamp its kitchen and menu. This means it added a new chef and co-partner John Clark DiCicco , who was previously at Olamaie . His new menu features dishes like CBD-infused waffles. March 12, 2019 DOWNTOWN — Gabe Erales , the opening chef of Jesse Griffiths’ Dai Due Taqueria , left the downtown food hall stall last fall, but now he’s one of the lead chefs of Philip Speer’s upcoming modern Mexican restaurant Comedor . He will be joined by His co-chef is Daniela Vazquez of Mexico City restaurant Dulce Patria, and Speer will focus on the pastries and desserts. AUSTIN — Joe Anguiano is no longer the executive chef ofall-hours diner mini-chain Kerbey Lane Cafe , as well as its upcoming health-oriented South Lamar restaurant High Note . SOUTH LAMAR/SOUTH FIRST — Thomas Calhoun , the opening executive chef for Aviary , is no longer at the reborn wine restaurant. For now, he’s back at his old stomping grounds over on South First, Lenoir , as the research and development chef. The restaurant recently added an a la carte menu . SOUTH LAMAR — Replacing Calhoun at Aviary is new executive chef Andre Molina , who had worked in various Austin restaurants like Barley Swine, Jeffrey’s, Launderette, and Intero. BOULDIN — The opening chef of Green Pastures ’ restaurant Mattie’s, Joshua Thomas , left the grand space’s kitchen. In his stead is chef Ethan Holmes . He worked at various restaurants and hotels throughout the country, including Los Angeles’ Shutters on the Beach, Palm Springs’ Omni Rancho Las Palmas Resort and Spa, and Austin’s Snap Kitchen and Second Bar and Kitchen. Holmes actually worked in Green Pastures kitchen for a day for his 11th birthday. EAST SIXTH — JR Mocanu is no longer part of tropical-inspired, Eater Austin bar of the year Last Straw . OAK HILL — The much-delayed Mexico City-inspired seafood restaurant , Shore Raw Bar and Grill , is now finally open. Executive chef Brandon Silver , who joined the team from the reopened Hudson’s on the Bend, spent time at Noma in Copenhagen as well as Qui. Then there’s executive pastry chef Angel Castillo , who held the same position at the W Austin Hotel for the past four years. MANCHACA — Since Indian-Texas truck Puli-Ra left far, far South Austin spot Texas Keeper Cider ’s grounds, the cidery added its own kitchen, now overseen by Andria Millie , the chef and owner of catering company and meal plan service Cultivo. Before that, she opened Austin restaurants like Josephine House, Olamaie, and Dai Due. She had opened a cafe under Cultivo, but that closed. Texas Keeper’s cafe-style menu will serve up cheese, charcuterie, sandwiches, and other bites. WEST CAMPUS — Hotel Ella added a new executive chef to its hotel restaurant Goodall’s Kitchen last fall with Austin Rocconi , where he oversees the American bistro-styled menu. EAST CESAR CHAVEZ — New York-style tavern Gotham added a chef to its kitchen with Patrick Wickett . He ran Hyde Park food truck Garçon’s, as well as worked in Austin restaurants and bars like Royal Jelly and Drink.Well. He also spent some time working in restaurants outside of the state, like Broussard’s in New Orleans and Crave in Fort Meyers. October 11, 2018 AUSTIN — Erica Waksmunki , the opening pastry chef for the all-day cafe Sour Duck Market , has left the restaurant . The restaurant from Bryce Gilmore (Odd Duck, Barley Swine) hasn’t replaced her yet. ZILKER — Former Olamaie co-founding chef Grae Nonas is back in Austin to helm all of the food in the forthcoming boutique Carpenter Hotel . Under his purview is the main hotel restaurant Carpenters Hall (which will also service the rooms) and the coffee shop Hot L Coffee , with Austin and Central Texas-influenced dishes. The hotel opens on Friday, November 2. ZILKER — Likewise for the Carpenter Hotel is Hot L Coffee ’s new cafe manager Amanda Farris , who was the co-owner of now-gone tiny spot Sister Coffee . Beans from Merit Coffee will be used, as well as cafe-type food items from Nonas, like sandwiches, salads, grain bowls, breakfast tacos, and hand pies. The coffee shop will also open on Friday, November 2. AUSTIN — McGuire Moorman Hospitality Group added a new executive pastry chef to its ranks with Shawn Gawle . He had been the former pastry chef of Michelin-starred San Francisco restaurant Quince . The new hire makes sense for the restaurant group since its next project is the Sweetish/Swedish Hill revamp . AUSTIN — Southern-Asian fusion restaurant Peached Tortilla ’s culinary director Stephani O’Connor is now the restaurant’s executive chef . In addition to the Burnet Road restaurant, she’ll oversee the food at the upcoming Clarksville spot Bar Peached . DOWNTOWN — As past of the Four Seasons Hotel ’s major restaurant revamp, chef and restaurateur Richard Sandoval is helping the new kitchen and current chef de cuisine James Flowers. Now called Ciclo ( formerly known as Trio ), the new restaurant features dishes with Latin influences like oxtail bone marrow empanadas and hickory-smoked prime ribeyes. AUSTIN — Seafood restaurant Salt Traders Coastal Cooking sous chef Forrest Briwa left the Round Rock restaurant to join Jack Gilmore’s other restaurant Jack Allen’s Kitchen on West Anderson Lane . August 30, 2018 AUSTIN — Edgewise, the hospitality group behind Contigo and Contigo Fareground , has gone through a whole bunch of staff and chef shuffles. First, Dana Curley , who had been the general manager of Contigo and then of now-closed Chicon , is the general service director for the group. Black Star Co-op founder Johnny Livesay has joined the team, first as the general manager of Contigo Fareground, and now has the culinary director, replacing PJ Edwards who is opening his own restaurant in San Antonio. Then there’s former Chicon chef de cuisine Patrick Bellenoit , who is now the chef de cuisine for Contigo. As part of his role, he’s overseeing the pastry department, which has seen the departure of pastry chef Kendall Melton . DOWNTOWN — Co-founder of juice spot Squeezery and hidden membership-only cocktail bar Here Nor There James Huertas has left both establishments. RED RIVER — The Sheraton Austin at the Capitol hotel’s restaurant BackYard at Waller Creek has a new executive chef: Thad Crennen . Before this, he worked at various Omni hotels throughout the country, including the Marriott in Kansas City and a Hilton in San Antonio. August 16, 2018 CENTRAL EAST AUSTIN/EAST SIXTH — Nickel City ’s bar manager JR Mocanu left the neighborhood bar last month to open his own bar on East Sixth Street. Last Straw , which debuted last night, also features a bar team from various stellar Austin bars. There’s Jayson Black from Garage , Dan Regener from Townsend , and Steven Tucker from Academia . Helming the kitchen is Johnny Romo , who worked at Red Ash and now-closed Apothecary . SOUTH LAMAR — Wine bar and restaurant Winebelly ’s founding chef Buulinh Liu left the Dawson spot in mid-July. Taking her place is chef Jose Diaz with new dishes like gnocchi parisienne. HYDE PARK — Since Adam Brick and Paul Ozbirn both left Vino Vino within six months of taking over the Hyde Park wine restaurant, there’s a new executive chef in the kitchen. Ben Schwartz widened the menu with more cheese boards, snacks, and entrees like burgers and peel-and-eat shrimp. His resume includes Uchi , Texas French Bread , and Le Politique . DOWNTOWN — Olamaie ’s sous chef and chef de partie were promoted to chefs de cuisine back in July: Aaron Savage and Bonnie Wright . They had been part of the Southern restaurant since 2015. Before that, Savage worked at East Side King and Kin & Comfort , as well as restaurants in Richmond, Virginia and Washington, D.C. Wright also worked with Savage at Kin & Comfort, which closed two summers ago, as well as Chez Max in Richmond and East Side King. July 9, 2018 DOWNTOWN — Damien Brockway is no longer opening that Line Austin Hotel restaurant, P6 . Instead, the Austin chef is opening his own restaurant in the city, with details to come later. As of now, the hotel doesn’t have a replacement chef for the rooftop restaurant. AUSTIN/HOLLY — Staff shuffles a-plenty for the Tatsu-ya team. First, Michael Philips is now the growing restaurant group’s overall beverage director . Taking his place at Kemuri is Bryan Parsons . Reed was previously at Hotel Vegas and Volstead . SOUTH LAMAR — Parsons and Philips will help Aaron Reed oversee the bar menu for Tatsu-ya’s forthcoming Zilker tiki bar Tiki Tatsu-ya , which is taking over Backbeat’s old space. Reed AUSTIN/SOUTH LAMAR — Eberly ’s founding executive pastry chef Natalie Gazaui is now the executive pastry chef of Ramen Tatsu-ya . She’s competing in the South Congress Hotel’s ice cream showdown on Saturday, July 14. HOLLY/BRENTWOOD — Kemuri chef and barbecue master Andy Morris joined the ever-growing pit team of Stiles Switch BBQ & Brew . CENTRAL EAST AUSTIN/BRENTWOOD — And speaking of Stiles Switch , one of Franklin Barbecue ’s pitmasters and kitchen manager best known for his brisket work, Braun Hughes , joined the Brentwood barbecue restaurant as well. MUELLER/CHICAGO — One of Austin’s best sushi chef Otto Phan is leaving the city for Chicago , where he will open an even smaller omakase restaurant. He’s still making sushi at the Mueller restaurant through the end of July. Kyoten Sushiko will remain open after he leaves, but his replacement hasn’t been named yet. EAST 7TH/DALLAS — Since the Hightower is expanding into Dallas, chef and co-owner Chad Dolezal is moving up north to oversee the new location. Hightower’s other co-owner, general manager Victor Farnsworth, is staying in Austin. AUSTIN — Whole Foods Market ’s global vice president of culinary and hospitality Tien Ho left the supermarket. While he doesn’t have set plans for now, he is hosting a pop-up dinner at Peached Social House on Saturday, July 14. Before he joined Whole Foods, he was the opening chef of Momofuku Ssam Bar and Ma Peche in New York. BARTON SPRINGS/AUSTIN — Juliet Italian Kitchen ’s opening executive chef Jacob Weaver is leaving the Italian restaurant for the hotel world. He will become the corporate director of food and beverage for Hotel Zaza , which includes the forthcoming downtown Austin location. Replacing Weaver at Juliet is Jayson Munguia . June 5, 2018 SOUTH LAMAR — James Dumapit , the opening chef de cuisine of Loro , the Asian smokehouse from Tyson Cole and Aaron Franklin, left the restaurant. The Hai Hospitality restaurant doesn’t plan on replacing him, as reported by Austin 360 . Before he joined Loro, Dumapit was the co-executive chef of East Side Chinese restaurant Old Thousand , and worked at Uchi as a sushi chef and Uchiko as the executive sous chef. DOWNTOWN — The Line Austin Hotel , which is now open along with its first restaurant Arlo Grey and coffee shop Alfred , has a head baker with Ashley Whitmore . She oversees the bread and pastry production for the hotel, the coffee shop, and Arlo Grey. Whitmore was originally pegged to be the pastry chef and bakery manager of Odd Duck/Barley Swine’s new restaurant Sour Duck Market . She worked in Paris at Ten Belles Bread and various restaurants in New York, including Marlow & Sons and Sullivan Street Bakery, as well as Ten MLK — Since Whitmore isn’t involved in Sour Duck Market , the all-day cafe/restaurant/market/bar has a new pastry chef with Erica Waksmunski . She used to run the pastry department at Parkside Projects , as well as her own food truck (now shuttered) Red Star Southern . May 3, 2018 DRIPPING SPRINGS — Stiles Switch BBQ & Brew ’s new restaurant, the smoked meats and Cajun spot The Switch is adding a whole wave of new staffers. This includes head chef Barclay Stratton . He has international and national experience, working at Ristorante Degli Archi in Italy, Blue Hill in New York with Dan Barber, Oven Bird in Alabama, and Lenoir. Then there’s new pitmaster Marco Oglesby who is joining from barbecue trailer Texas Ranch BBQ (née 12 Bones BBQ from Papalote Taco House). Both will work with Shane Stiles, pitmasters Bill Dumas and Christopher McGee, restaurant partner Todd Duplechan (of Lenoir), and the rest of the pitmaster crew. It’s expected to open in late spring. WEST CAMPUS — Neighborhood restaurant Texas French Bread added two new members to its staff. First, there’s executive chef Max Mackinnon . New dishes include made-to-order skillet cornbread, braised lamb, and fried Gulf oysters. He previously opened James Beard Award-nominated Pistou in Vermont, as well as Mason Pacific in San Francisco, Fish and Game in Hudson, New York, Restaurant Relae in Copenhagen, and Rose’s Luxury in Washington, DC. Then there’s general manager and wine director Carenn Mackinnon , who has worked in wine distribution. HOLLY — Phillip Maldonado is now the service director of East Cesar Chavez Italian restaurant Juniper . Before that, he was the service manager for both downtown French restaurant Le Politique and neighborhood spot Launderette. He also spent some time at Uchi, Emmer & Rye, and other restaurants. DOMAIN — The Westin Austin Domain added a new executive chef to its team, Howard Porter , bringing a focus on vegetables and Gulf seafood and game meats. He was most recently the executive sous chef at the JW Marriott, and he previously worked for Ritz-Carlton in Singapore, Jean-Georges Vongerichten’s Culinary Concepts in Washington, DC, and Park Hyatt in Philadelphia. March 29, 2018 AUSTIN/CENTRAL EAST AUSTIN — Zechariah Perez left breakfast trailer Paperboy to rejoin the Odd Duck/Barley Swine team for its latest restaurant Sour Duck Market . EAST 7TH — Restaurant/butcher shop Salt & Time added a new executive chef to its team: Louis Ciola , who was most recently the sous chef of Barley Swine and executive chef of Ciola’s out in Westlake. He’ll add Gulf seafood to the menu sometime soon. Taking over as Salt’s sous chef is Ryan Castille , who previously worked at Hill Country hotel Sage Hill Inn. CHERRYWOOD — Dai Due ’s new pastry chef is Alyce Shields . Before coming to Austin, she worked in various San Francisco restaurants, including now-closed Bar Bambino , Waterbar, and Firefly Restaurant. She oversees the restaurant/butcher shop’s breads, desserts, and bake sales. DOWNTOWN — Former Alinea chef Rene De Leon is the new executive chef of downtown restaurant Swift’s Attic . Part of his new menu updates includes hamachi tartare and black sesame tuile, as well as pozole verde with mussels and hominy. New pastry chef Taff Mayberry replaced Kyle McKinney, who had joined the team in fall. Mayberry previously worked at Slake Cafe and Olivia. DOWNTOWN — The forthcoming Line Austin Hotel added a new beverage director with Brian Floyd , who knows his way around booze in Austin. The Barman’s Fund founder worked at Half Step, Weather Up, Qui, and Sourced Craft Cocktails. HILL COUNTRY/GEORGETOWN — While The Hollow chef/owner Jacob Hilbert closed down his bistro, he will be joining the Jester King Brewery team for its two new farm-focused restaurants. DOWNTOWN/SOUTH LAMAR — Alan Delgado , the chef behind pop-up dinner series Tumahye, left his position at South Lamar coffee shop Patika to join the kitchen of finer dining restaurant Counter 3.Five.VII as the new executive chef. As part of his new position, he launched a more casual lunch service. February 20, 2018 SOUTH CONGRESS — Now that Amanda Rockman is the executive pastry chef of all New Waterloo restaurants and hotels, taking over her position as executive pastry chef of the South Congress Hotel and its restaurants, Manana , Cafe No Se , and Central Standard , is Lindsay Flagg . Before she moved to Austin, she worked at Michelin-starred Acadia in Chicago. EAST CESAR CHAVEZ — Earlier this year, Justin Elliott left his position as Italian restaurant Juniper ’s general manager to become a mixologist for beverage distributor Southern Glazer’s Wine and Spirits. AUSTIN — McGuire Moorman Hospitality Group ’s restaurants underwent a whole bunch of chef shuffles: Former Elizabeth Street Cafe pastry chef Ashley Ginsberg is now the executive pastry chef of the hospitality group. The Vietnamese restaurant and French bakery also welcomed a new executive chef with Danny Parada . Jeffrey’s chef de cuisine Mark McCain was promoted to executive chef of the restaurant. The Clarksville fine dining restaurant and its next-door sibling Josephine House has promoted Ana Jops to assistant general manager. Clarksville seafood restaurant Clark’s promoted Robert Campbell to new general manager. Downtown fancy barbecue spot Lambert’s welcomed Rick Martin as assistant general manager. Finally, the restaurant group’s new service director is Mark Sayre , who previously worked at the ELM Restaurant Group. BARTON CREEK — As part of Omni Barton Creek Resort and Spa ’s impending renovations, the hotel hired executive chef Mark Dayanandan . The changes will include six new restaurants He was previously in the kitchen of Hilton Austin. The Omni will shutter in May for the changes. January 9, 2018 Downtown — The forthcoming Fairmont Austin Hotel went local for its beverage director with Andrew Grenz . He was previously the bar manager for Qui-then-Kuneho ( now closed ). He will oversee the entire hotel’s drinks programs, as well as the lists for the four restaurants and bars: Fulton, Rules & Regs, Garrison, and Revue. “You will see each outlet’s cocktails well represent the spirit of the spaces,” Grenz told Eater. This means daytime-friendly playful drinks on the 7th floor/pool-adjacent restaurant Rules & Regs, like the tiki-esque Pancho & Lefty. The Fairmont is still set to open sometime early this year. For the dining hall Revue, the drinks menus will pair well with the various global menus like Asian-influenced and Italian. December 19, 2017 SPICEWOOD/HYDE PARK — That was fast: Apis chef Adam Brick left the Spicewood restaurant in late October. He and former Parkside Projects beverage director Paul Ozbirn took over wine bar and restaurant Vino Vino for a complete menu overhaul and space renovations. Just over a month later, though, Brick already left Vino Vino. He told Eater he does have his next project lined up but that he “legally cannot disclose the location or details.” The restaurant’s sous chefs Zach and John will run the kitchen in the meantime. DOWNTOWN — Damien Brockway left his position as the executive chef of downtown tasting menu Counter 3.Five.VII to join the upcoming Line Hotel on Congress Avenue and East Cesar Chavez. He’ll oversee the rooftop restaurant P6, but no further details are known at this time. AUSTIN — Amanda Rockman , who was the executive pastry chef of the South Congress Hotel and its restaurants, Manana, Central Standard, and Cafe No Se, was promoted to executive pastry chef of all of New Waterloo . This includes overseeing the just-opened French bakery Le Politique Patisserie. EAST SIDE/SOUTH LAMAR/ROCK ROSE — East 11th Street Chinese spot Old Thousand ’s founding chefs James Dumapit and David Baek are no longer with the restaurant. Dumapit is now the chef de cuisine for Uchi’s upcoming Asian smokehouse with Aaron Franklin, Loro . Baek is back at Thai Kun . Old Thousand’s current executive chef is now Jeff Brown with Rhys Davis and Brendan Nomura as sous chefs. Dumapit is now the chef de cuisine of Loro. WEST FIFTH — Former Josephine chef de cuisine Rich Reimbolt joined the team behind the casual restaurant and bar Better Half from the Wright Bros. Brew & Brew as its new executive chef. He’s also overseeing the food program at its upcoming brewpub Hold Out Brewing , which will be found next door. AUSTIN — Jason Stude , formerly the executive chef of downtown restaurant Boiler Nine Bar + Grill , is now parent company La Corsha Hospitality ’s regional executive chef. His new role means he will also oversee the kitchen of Second Bar + Kitchen in downtown Austin and develop the menu for the company’s upcoming East Austin Hotel (where bar Wonderland once stood ). PFLUGERVILLE — Peter Maffei , the former chef of Hilton Austin’s Cannon + Belle , is now the executive chef of Courtyard by Marriott Austin up in Pflugerville. October 24, 2017 CHERRYWOOD — Dai Due ’s pastry chef Abby Luv left the butcher shop/restaurant. SOUTH AUSTIN — Hyatt Regency Austin welcomed a new executive chef with Reese Hay . He’s overlooking the hotel’s two establishments, Maker 10 and Southwest Bistro, as well as its banquets and catering. He previously worked at the hotel’s Columbus, Ohio location. GEORGETOWN — Out in the Austin suburbs, Patrick Taylor joined the Sheraton Austin Georgetown Hotel and Conference Center as its new executive chef. Before that, he oversaw the Westin’s Urban An American Grill out in the Domain, as well as Milwaukee Marriott Downtown’s restaurant Millioke. In his new position, he is in charge of the Sheraton’s Brix and Ale, bar Jack’s Lounge, and the food and beverage programs. October 3, 2017 DOWNTOWN — Replacing former Swift’s Attic and Wu Chow pastry chef Derrick Flynn (who is now on the Juniper team) is Kyle McKinney . His culinary resume includes Barley Swine, Four Seasons, and the Hilton. His new desserts include a take on the Snickers bar, named the Costanza, at Swift’s Attic and the upside-down plum cake at Wu Chow. WEST AUSTIN — West Austin’s luxury hotel, Hotel Granduca , and its Italian restaurant Visconti , has a new executive chef with Will Packwood . He was one of Food & Wine’s best new chefs in 2001, and, among other jobs, he was the opening chef of Cibo, which closed in 2008. Previous executive chef Tom Parlo is now the executive chef of Rosewood Mansion on Turtle Creek in Dallas. September 21, 2017 CENTRAL EAST AUSTIN — Bryce Gilmore’s upcoming fast-casual restaurant , Sour Duck , added a new pastry chef and bakery manager to the team, Ashley Whitmore . Before Austin, she worked at Paris coffeeshop Ten Belles Bread (known for its baked goods) and French wine and tapas bar Au Passage, where she worked on the bread program. She was also the executive pastry chef of various New York City restaurants: Sullivan Street Bakery, Marlow & Sons, and Diner. Whitmore has been previewing her baked goods during Sour Duck’s bake sales, like kolaches, danishes, and croissants. BRENTWOOD — After the departure of Barley Swine and Odd Duck ’s executive pastry chef (and Eater Young Gun ) Susana Querejazu, the two restaurants finally filled her old positions. Sarah Prieto is the new pastry chef at Barley Swine. Before her current position, she was a baker for Emmer & Rye, as well as pastry chefs for Counter 3.Five.VII and Uchiko . One of Prieto’s Barley Swine desserts was the peach peanut butter and jelly dessert, which involves grilled sourdough ice cream and peach bourbon jam. Taking over the position at Odd Duck is Megan Mascola , who trained under Querejazu. EAST CESAR CHAVEZ — Northern Italian restaurant Juniper has a new executive pastry chef with Derrick Flynn . Before that, he was the executive pastry chef of the Chameleon Group restaurants Swift’s Attic and Wu Chow, as well as La Condesa. September 14, 2017 EAST SIXTH — Suerte , the Mexican-inspired restaurant from Odd Duck partner Sam Hellman-Mass, added a new executive chef to its team. Fermín Núñez worked in various Austin kitchens, including Launderette, La Condesa, Uchiko, and the now-defunct East Side Showroom. He grew up in northern Mexico and south Texas. Hellman-Mass was drawn to Núñez because “he put[s] his heart and soul into creating a menu that makes your world a little bit bigger with each dish you try.” The restaurant also hired a new general manager, John Michael Williams , who previously held the same position at Barley Swine. He is also a Blackberry Farms alum . The restaurant is pegged to open before the end of the year. AUSTIN — Tiny Pies added a new kitchen manager to its ranks, William Ankeney . He was Micklethwait Craft Meats pastry chef and the person behind the trailer’s moon pies . AUSTIN — Lick Honest Ice Cream has a new kitchen manager as well, Jennie Shields , who worked at Central Market’s bakery department. August 29, 2017 SUNSET VALLEY — Dallas chef Josh Healy , formerly the chef de cuisine of Matt McCallister’s restaurant Filament, which closed earlier this month, joined the Cane Rosso team. He is now the executive chef of the Austin location. He’ll work on the pizzeria’s fall menu. His culinary resume includes stints at Yardbird Southern Table, Michael Mina 74, The Eating House, and The Edition, all in Florida. ROSEDALE — Guild , the seafood restaurant from the restaurant group behind Swift’s Attic and Wu Chow, welcomed a new pastry chef to its team, Monica Glenn Sullivan . Before joining the Chameleon Group restaurant, she was the pastry chef at Qui. During a recent pop-up dinner, Sullivan whipped up pavlova paired with apricot compote and cardamom cream. August 17, 2017 DOWNTOWN — Cocktail bar Roosevelt Room added some new bartenders to its team. First, there’s Caer Ferguson , formerly of Peche, who will tend the main bar as well as manage next-door event space The Eleanor. Then there’s Matt Korzelius from North Carolina who passed the Bar 5-Day bartender and spirits certification. Finally, there’s Joseph Davis too. WEST CAMPUS — Barbecue spot and whiskey bar Freedmen’s has a new general manager with the former assistant general manager Dawn Catagnus . She previously worked as the assistant general manager and bar manager of both Schoolhouse Pub and Oasthouse Gastropub. She replaces Myria Free who was promoted to chief operating officer. August 3, 2017 GOVALLE — Bryan Beneke , who helped open both Austin locations of brunch chain Snooze as head chef and served as executive chef of South Congress Cafe, is now the chef of New Orleans-inspired diner Sawyer & Co . His arrival means there are some new items on the menu, like turtle soup and barbecue ribs. July 27, 2017 SOUTH CONGRESS — Barbecue trailer LeRoy and Lewis welcomed a new pitmaster into its fold: Brad Robinson . Co-owner Evan LeRoy and Robinson both came from West Campus sit-down barbecue joint Freedmen’s: LeRoy was the opening pitmaster , and Robinson took over as co-pitmaster after LeRoy’s replacement Christopher McGhee left for Stiles Switch BBQ & Brew. Robinson got to hang out with actor Armie Hammer and grill steaks together. SOUTH LAMAR — Tim Roberts has joined the Vox Table team as its new pastry chef. He has worked with chefs like Jean Georges Vongerichten, Michael White, Nobu Matsuhisa, and others. New desserts under his watch include the Peaches Be Trippin’, where olive oil cake is paired with white peach mousse and peaches, and the Prickly Macaron, where the black sesame seed macaron comes with prickly pear sorbet and kefir coconut foam. July 13, 2017 SOUTH CONGRESS — Now that Julio-Cesar Florez is no longer with downtown bar Isla since it closed , the chef has found a home at South Congress sushi restaurant Lucky Robot Japanese Kitchen . As he tends to bring his Peruvian influences wherever he goes, the chef will work with executive chef Jay Huang on offering nikkei, Japanese-Peruvian fusion fare. SOUTH CONGRESS — South Congress Hotel ’s opening executive chef Michael Paley left Austin for Florida. Taking his place is Casey Wilcox , previously from Second Bar and Kitchen and Justine’s. He will take over one of the hotel’s restaurants, Central Standard (executive pastry chef Amanda Rockman is in charge of its other spot, Cafe No Se). DOWNTOWN/DOMAIN NORTHSIDE — There is a bunch of chef shuffles within Second Bar + Kitchen ’s two locations, the original on Congress Avenue and the second up in the Domain Northside. First, the Congress Avenue restaurant’s executive chef Casey Wilcox (who helmed the kitchen at Justine’s Brasserie before that) left for South Congress Hotel (see above). He is replaced by Peter Botcher , who was the executive chef of Minnesota restaurant Butcher and the Boar, which was a James Beard semifinalist. His new menu additions include smoked crispy chicken wings. For the Domain Northside location, Michelle Arcilla Hall is now the restaurant’s executive pastry chef, where she is known for her Nutella pot de creme. The northern Second Bar also promoted executive sous chef Monica Senclair , and added Brian Felicella as chef de cuisine. DOWNTOWN — The downtown Italian restaurant Sophia’s has a new chef de cuisine on its team, Caleb Higginson , who will work under executive chef Mark Sparacino. Since Sparacino travels back and forth between Austin and Chicago, Higginson oversees the local kitchen. His dishes include risotto del giorno, deviled eggs, and spiedini. WEST CAMPUS — Hotel Ella ’s Nick Nelson was promoted to executive chef, which means he runs the hotel’s food and drink services, catering, and on-site restaurant Goodall’s Kitchen . This article has been updated to remove Drink.Well and Backbeat’s chef Justin Bumbalough, who was incorrectly added to the chef shuffle, because he has been with the restaurant for some time now. June 29, 2017 MUELLER AND EAST SIXTH — EdgeWise Hospitality , the parent company of Contigo , Chicon , and the forthcoming Contigo in Fareground , has a new culinary director with PJ Edwards . Previously, he was Chicon’s chef de cuisine and the opening sous chef of the group’s vegetable-focused restaurant Gardner, which closed . He also worked in various San Antonio restaurants, as well as chef Sean Brock’s McGrady’s Restaurant in Charleston. EAST CESAR CHAVEZ — Chef Alexis Chong , formerly of Sway and Foreign & Domestic, joined bento box company Bento Picnic , which just opened a new stand outside of its prep kitchen. RAINEY STREET — Hotel Van Zandt’s Geraldine’s finally filled Callie Speer’s vacant head pastry chef position with Yolanda Diaz . She was previously the pastry chef for twinned bars Peche and Isla (the latter doesn’t exist anymore ). She oversees the pastry program for the restaurant, the cafe, and the hotel. Her new menu additions include a white chocolate cone filled with peppercorn meringue and strawberry granita and an almond tart. WEST CAMPUS AND SPRING BRANCH — After Freedmen’s owner Cuatro Kowalski purchased Texas 46 , a barbecue restaurant out in the Hill Country which he will revamp, he named Austin Fry as the culinary director of that restaurant, as well as his West Campus barbecue joint Freedmen’s . He previously worked as a menu consultant in Cambodia, the executive chef of Hong Kong barbecue restaurant Blue Smoke (which is now closed), and a chef consultant for the What a Shame group. His Texas culinary resume also includes Roaring Fork, the shuttered fine dining restaurant Lola in Dallas, and La Condesa. DOWNTOWN — Tim Lane , who was serving as a guest chef at Freda’s Seafood Grille, is now downtown cocktail bar Garage ‘s new chef. He is filling in while Philip Speer is occupied with Burnet Road restaurant Bonhomie. Before that, Lane was the executive chef of now-closed pizzeria Burn. DOWNTOWN — Vince Young Steakhouse welcomed a new executive pastry chef: Mary Rodriguez . She previously worked for the upscale Jeffrey’s and the Vietnamese restaurant and French bakery Elizabeth Street Cafe, both within McGuire Moorman Hospitality, as a sous pastry chef. Rodriguez’s new Vince Young desserts include a carrot cake topped with a gold leaf and strawberry yogurt semifreddo. DOWNTOWN — Andy Philips has been Swift’s Attic ’s executive chef since the middle of February. He replaced Matthew Taylor, who took over for founding chef Zack Northcutt last summer. AUSTIN — New Waterloo , which includes La Condesa, Sway, Goodall’s Kitchen, Central Standard, Cafe No Se, Otoko, and Manana, named a new director of food and beverage: Justin Spencer , who was previously the general manager of La Condesa. SUNSET VALLEY — Cane Rosso ’s Austin location has a new chef on the team, David Myers , who came from the locally-focused restaurant Table in Asheville, North Carolina. He had spent some time in Austin kitchens: Uchi, Contigo, Jeffrey’s. DOWNTOWN — Yessica Arredondo was promoted to chef de cuisine of the Hilton Austin’s Cannon + Belle after filling in temporary when founding chef Peter Maffei left in the spring. June 5, 2017 SPICEWOOD — Apis Restaurant & Apiary added a new chef de cuisine to its team with Alejandro Munoz . Previously, he was the sous chef at downtown tasting menu restaurant Counter 3.Five.VII. Munoz’s new roles include overseeing Apis’ SOUTH CONGRESS — After the sudden shutter of Hudson’s on the Bend earlier this year, advanced sommelier Chris McFall landed a gig with wine bar and restaurant June’s . He’s part of the beverage team under the restaurant’s namesake and wine and beverage director June Rodil. ROSEDALE — Uchiko sous chef Hannah Yerby is joining seafood restaurant Guild from the Chameleon Group (Swift’s Attic, Wu Chow). As chef, she’ll work under former colleague Sterling Ridings (who used to be Uchiko’s executive chef). The restaurant’s looking at a summer opening. May 15, 2017 CENTRAL EAST AUSTIN/SOUTH LAMAR — Via 313’s whiskey bar Nickel City welcomes a new bar manager, the former Vox Table beverage director J.R. Mocanu , to its team. Taking his place at the South Lamar restaurant is Madelyn Kay . EAST SIXTH — Il Brutto , the East Side Italian restaurant formerly known as Gatto Nero, announced its executive chef, Erind Halilaj , from international mozzarella bar chain Obicà Mozzarella Bar. He’ll run both the restaurant proper and the next-door Italian sandwich shop, set to open in the summer. DOWNTOWN — Three chefs are taking over upcoming hotel Fairmont Austin ‘s five restaurants and bars, along with room service, etc. David Garcelon , from the famous Waldorf Astoria, is the new executive director of food and beverage, Andre Natera as executive chef, and Atticus Garant as executive sous chef. The three worked at various Fairmont hotels across the country. HIGHLAND — AFS Cinema , the revamped art house theater from Richard Linklater and Austin Film Society, added a new name to its credits with head chef Peter Klein . The movie theater’s menu will include Smokey Denmark hot dogs, fancy popcorn, and cocktails. DOWNTOWN — While modern Mexican restaurant ATX Cocina has a new executive chef, Kevin Taylor , not much is known about him yet. April 17, 2017 DOWNTOWN/DOMAIN NORTHSIDE — Second Bar + Kitchen ’s staff is undergoing some shuffles. The downtown location has a new pastry chef, Andrew Lewis ( formerly of Hotel Granduca and Uchiko ), who replaces Maggie Dickerson. Then, Monica Senclair , the downtown restaurant’s chef de cuisine, is now the far north spot ’s executive sous chef. She replaces Scott Moore. SUNSET VALLEY — Dallas pizzeria import Cane Rosso has a new executive chef, Jonathan Jones , who is overseeing its Austin and two Houston locations. His culinary resume includes Max’s Wine Dive, Beaver’s, Hotel Zaza, and El Big Bad, all in Houston. DOWNTOWN — The historic Driskill Hotel has a new executive chef: Christian Apetz . He previously worked at the Park Hyatt Beaver Creek in Colorado. Under his purview are the Driskill Grill, 1886 Cafe and Bakery, Driskill Bar’s food offerings, as well as the hotel’s catering and room service menus. He replaces Troy Knapp, who can now be found over at the Park Hyatt in Washington, D.C. SOUTH LAMAR/EAST SIXTH — The East Side bar Revelry has a new culinary director with the arrival of Dominique Labeaud , who was the former chef de cuisine of Vox Table. His new additions to the menu include poutine, wild boar wings, and more. March 30, 2017 BRENTWOOD/SOUTH LAMAR — Barley Swine power couple pastry chef Susana Querejazu and executive sous chef Bradley Nicholson are leaving the Bryce Gilmore restaurant. First, Nicholson will take up in Copenhagen at Amass , and then the couple is moving to San Francisco where he’ll work at Saison and Querejazu at Benu . RAINEY STREET — No Va ’s head chef Abby Yates left the New American restaurant. Replacing her is chef Andre Molina , who has been part of the restaurant for the past year. DOWNTOWN/FORT WORTH — With word that Southern restaurant Fixe is expanding into Fort Worth, it turns out co-owner and executive chef James Robert will head north to help with the expansion. Taking his place in Austin will be Adam Puskorius . His culinary resume includes Asti, Mark’s American Cuisine in Houston, as well as various Eddie V’s locations. The second Fixe set to open in the fall. CLARKSVILLE — Sibling restaurants Jeffrey’s and Josephine House has a new beverage manager with Jason Huerta , who was previously the sommelier at Counter 3.Five.VII . In his new position, Huerta will work under McGuire Moorman Hospitality’s wine and beverage director June Rodil. SOUTH CONGRESS — Former Uchi and Uchiko sous chef John Gocong is joining Lucky Robot ’s kitchen as its new chef de cuisine, working with former colleague executive chef Jay Huang. DOWNTOWN — After five years, Hilton Austin and Cannon + Belle chef Peter Maffei left the hotel for personal reasons. Maffei ran the hotel’s Finn & Porter before it closed to make way for Cannon + Belle. While sous chef Yessica Arredondo is temporarily in charge of the kitchen, the restaurant is currently looking for a new executive chef. March 15, 2017 DOWNTOWN — Bombshell , the highly anticipated punk rock diner from Callie Speer , is filling out its staff. First up, Sarah Bevil is joining as the new general manager from Swift’s Attic , and Britt Castro is leaving Geraldine’s to become Bombshell’s pastry chef. ROSEDALE/NORTH LAMAR — Executive chef Sterling Ridings is leaving Uchiko for the Chameleon Group’s seafood restaurant Guild along North Lamar. It’s set to open sometime in late summer. DOWNTOWN — There’s been a bunch of promotions and bar shuffles at Roosevelt Room . First, Alex Shoemaker is now the general manager. Then, Eric Day is the new bar manager, and Sharon Yeung is the head bartender and assistant bar manager. DOWNTOWN — The Townsend ‘s new executive beverage director is Dushan Zaric of Employees Only . Earlier this month, the downtown cocktail bar’s founding general manager and beverage director Justin Elliott left for a position at Juniper. February 27, 2017 DOWNTOWN/EAST CESAR CHAVEZ — Justin Elliott , the founding mastermind behind downtown cocktail hotspot The Townsend , is leaving the bar to make his return into restaurants with Northern Italian restaurant Juniper as its general manager, starting tomorrow, Tuesday, February 28. “It’s obviously bittersweet to be leaving the Townsend,” Elliott told Eater, but he wanted to get “really centered in the style of restaurant service that Juniper offers.” Taking his place at the Townsend is Brian Bounds , who has been part of the team for the past nine months. Bounds previously worked at Isla, as well as spend time in Los Angeles and Southeast Asia. Pre-Townsend, Elliott ran the beverage program at Qui (now known as Kuneho), and before that , worked at Midnight Cowboy and Volstead. February 14, 2017 CLARKSVILLE — Rebecca Meeker left her position as executive chef of twinned upscale restaurants Jeffrey’s and Josephine House . She is working on several independent projects right now. Replacing her is Mark McCain as chef de cuisine for Jeffrey’s (Rich Reimbolt is still the chef de cuisine of Josephine House). McCain previously worked at Chicago’s Michelin-starred Naha. WEST CAMPUS — Texas French Bread has a new chef in the kitchen: Josh Williams . He worked his way up in the restaurant, where he was the kitchen manager, and oversaw the coffee offerings. His new menu additions include a dinner omelette and pork liver pate. EAST CESAR CHAVEZ — Along with La Barbecue ’s shiny new website comes a new general manager , Cameron Kalka . SOUTH LAMAR — Backbeat ‘s new bar manager is Stephanie Teslar. January 31, 2017 SOUTH FIRST/SOUTH LAMAR — Lenoir pastry chef Thomas Calhoun left the restaurant to join wine bar Aviary ’s team, where he will lead the new kitchen . Chef de cuisine Melissa Moss , along with co-owners Jessica Maher and executive chef Todd Duplechan will help fill out his role. AUSTIN — Parkside Projects beverage director Paul Ozbirn , left the company last week. He’s taking the time to study for his master sommelier exam. Before he oversaw the beverage program, Ozbirn managed Olive & June in 2013. Under his reign, Olive and June and Parkside received nods from Wine Spectator. He was pegged to lead Parkside’s forthcoming global beverage series , but it will continue in his absence. There is no announced replacement for his position as of yet. Last week, pastry chef Erica Waksmunski left the company (see below), and last year, now-former director of operations Harlan Scott did as well (he has his own consulting company.). HIGHLAND — Keeping busy, Jorge Hernandez is fashioning the menu for Austin Film Society’s new theater, set to open this year. He will oversee the food and drink components, which will include popcorn, hot dogs, and housemade dips, along with cocktails. He, along with WHM Hospitality, will hire a permanent executive chef for the theater as well. January 24, 2017 AUSTIN/DOWNTOWN — Erica Waksmunsk i, the executive pastry chef of Shawn Cirkiel’s Parkside Projects (Parkside, Backspace, Olive & June, Bullfight) is no longer with the restaurant group. Replacing her is Juliann Stoddart , though she is only overseeing the desserts at Parkside. She was part of the opening staff of Chicago’s Nico Osteria and worked as a pastry sous chef at South Congress Hotel. SOUTH AUSTIN — Cafe Malta ’s owner and chef Nick Goulding has nixed the latter from his title, so that he can focus on a second project, perhaps a new restaurant. The Texas-Mediterranean restaurant’s new head chef is Cedric François , who was previously sous chef. He grew up in France, where he worked at Fouquet’s. January 11, 2017 EAST CESAR CHAVEZ/EAST SEVENTH — Pastry chef Kerstin Bellah left modern Italian restaurant Juniper , and is now part of the pastry team of boozy ice cream shop Prohibition Creamery. Previously, she worked at St. Philip and Uchiko. SOUTH LAMAR/MUELLER/EAST SIXTH — Kendall Melton returned to her old pastry home at Contigo and now Chicon as the restaurants’ executive pastry chef. This means she’s no longer involved with Confituras ’ brick and mortar on South Lamar. January 4, 2017 ANDERSON MILLS — Burn ’s former executive chef Tim Lane can now be found up north at Freda’s Seafood Grille . As the restaurant’s guest chef, he is in the middle of revamping the menu. DOWNTOWN/HOLLY — Michael Phillips , the former general manager of downtown speakeasy Midnight Cowboy , is now onboard Ramen Tatsu-ya’s newest production , Kemuri Tatsu-ya , where he is whipping up cocktails and curating sake lists. December 13, 2016 DOWNTOWN — Isla ’s new executive chef , Julio-Cesar Florez , ushers a new focus at the formerly Caribbean-focused restaurant. The menu now focuses on Peruvian fare, such as made-to-order cebiche and lomo saltado. He previously worked at now-closed Spanish tapas restaurant Malaga. EAST SIXTH — There’s a new beverage director in charge of all things drinks at neighborhood bar Revelry (from the owner of South Lamar’s Corner Bar): Alana Zanello . Before the new position, she worked as the bar manager of Moonshine Patio Bar & Grill and Jacoby’s. SOUTH LAMAR — Former Odd Duck pastry sous chef Kendall Melton joins the jamming team of Confituras ahead of its brick and mortar debut early next year . Expect pastries using jam, naturally, as well as others. December 2, 2016 WEST CAMPUS — Freedmen’s is losing a second pitmaster in under four months: Christopher McGhee , who replaced founding pitmaster Evan LeRoy after his departure in August, is leaving, as reported by Austin 360 . He leaves for Stiles Switch BBQ & Brew . Taking his place will be two staffers, Juan Morales and Brad Robinson. November 29, 2016 SOUTH & NORTH LAMAR/CHERRYWOOD — Now-former Ramen Tatsu-ya chef George Thomas joins the team over at Neapolitan pizzeria Unit D as its executive chef, as reported by Austin 360 earlier this month. He takes over CT Turgeon’s role, who left to work on one of New York chef Michael Psilakis’ projects. Thomas previously worked for Paggi House, Imperia, and Soleil, which are all closed. WEST SIXTH/AUSTIN — Now that Benji’s Cantina is closed , former chef and manager Blake Keely is now the corporate chef of Kung Fu Saloon , which has two Austin locations (West Sixth and Rock Rose), Dallas, Houston, and the impending one in Nashville. DOWNTOWN — Hyatt Regency Austin has a new sous chef: Dan Voluz . He’ll help command the hotel’s food and beverage programs, including Southwest Bistro and Marker 10. Previously, he was the sous chef of Hyatt Regency Lost Pines Resort & Spa November 1, 2016 RAINEY STREET/TBD — As reported on Eater last week, pastry chef Callie Speer is no longer with Geraldine’s, the Hotel Van Zandt restaurant. She’s focusing on opening her own project, Bombshell , her imagination of a punk rock diner in the daytime, and “badass” bar during evenings. The location hasn’t been disclosed just yet. Her culinary pedigree includes Swift’s Attic, Delish, and Parkside. HYDE PARK — Vino Vino ‘s executive chef Jessica Cak left the wine bar and restaurant for Minneapolis, as reported by Austin 360. Her background includes stints at Vespaio and Peche make that Arro and La Condesa, as corrected by Cak. SOUTH AND NORTH LAMAR — This also means that her husband Steven Cak left his position as the executive pastry chef of Ramen Tatsu-ya , which probably means that his North Austin bagel shop isn’t happening. Cak previously worked for Contigo/Gardner and Shawn Cirkiel’s Parkside Projects. WEST FIFTH/GOVALLE — Zach Hunter , Fixe’s chef de cuisine, left the Southern restaurant to join the beer-loving team of The Brewer’s Table as the highly anticipated restaurant’s executive chef. He’ll work alongside Jorge Hernandez, who is Brewer’s culinary consultant, and head brewer Drew Durish. NORTH SHOAL CREEK — Now that Fork & Vine is closed , co-owner and executive chef Camden Stuerzenberger has a new gig: he’s the executive chef of Mighty Bird , the fast-casual rotisserie chicken spot, on West Anderson Lane. DOWNTOWN — West 4th Street cocktail bar Isla has a new bar manager after the departure of Miguel Lopez . Taking over the position is Shane Paule . September 23, 2016 DOWNTOWN — Searsucker , the restaurant from chef and Top Chef alum Brian Malarkey, has a new executive chef in the kitchen: Tommy Simpson . A Texas native, Simpson previously worked at The Mansion on Turtle Creek, and under Stephan Pyles’ at Dragonfly Restaurant and Stampede 66 in Dallas. At the new executive chef, Simpson will launch a revamped lunch menu with Malarkey. The new menu puts brunch at the forefront with offerings from pork belly hash to a tenderloin Benedict to avocado toast with quinoa and a poached egg. Plus expect hearty entrée salads and sandwiches. The popular lunch box” combo — soup and salad plus sandwich or big plate entrée—will remain a staple on the menu. BRYKER WOODS — Parkside Projects named Brian Moses as the new executive chef at Southern Italian-inspired Olive & June . Moses’ previous experiences include time at Parkside, as a chef de partie for the famed French bistro Bouchon by Thomas Keller, and most recently, as the chef de cuisine at Contigo. Moses replaces Justin, who is vacating the position after five years to work with Shawn Cirkiel on other projects, which means there are new restaurants to look out for. He also opened Parkside and Backspace. SPICEWOOD — Apis has a new pastry chef: Lauren McCann , who came back to Austin by way of New York, where she externed at Per Se and worked under Thomas Keller’s restaurant group. Apis’ sous chef Abby Searles was also promoted to chef de cuisine, as preparations for Pizzeria Sorellina kick into high gear. 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Feature: Eastern Cape blossoms with family-friendly adventures

Home Eastern Cape Tourism Feature: Eastern Cape blossoms with family-friendly adventures Feature: Eastern Cape blossoms with family-friendly adventures
Affectionately known as the escapade Province, the Eastern Cape flourishes with family-friendly adventures and abundance of child-friendly hotels and accommodation providers – Southern Sun Hemingways in East London and Sun International Boardwalk hotel in Port Elizabeth are some of such. With 800km of pristine coastline, authentic cultural experiences, battlefields, heritage trails, ancient rock art, over 40 game reserves, the Province is a wonderland of experiences for everyone.
Eastern Cape is a home to the Big Seven – great white shark, southern right whale, buffalo, lion, rhino, elephant and leopard. A trip to the Province is not whole without catching a glimpse of these animals in their indigenous environment. The character of the region is embodied in these majestic creatures, taking you back to untamed Africa in its purest form. Spanning both land and ocean, the Big Seven is an African marvel that continues to inspire and intrigue.
My family (wife and two kids) and I embarked on a six-day expedition to the Province. We entered the Province through Aliwal North, situated on the border between the Free State and Eastern Cape. It has spectacular scenery and is the centre of a prosperous farming community whose main products are wool, maize, wheat, beef and dairy.
The journey
Courtesy of Isuzu, we put the brand’s latest masterpiece – the MU-X seven-seater SUV – to test by driving all the way from Johannesburg to Eastern Cape. The car is very attractive with a robust character that defines the styling of the MU-X, which embodies the familiar DNA of the Isuzu brand. The Aluminium side-steps, 18-inch alloy wheels, privacy glass and LED rear combination lamps further enhance the MU-X’s dynamic appeal.
A 9-hour and 39-minute drive from Johannesburg to East London proved that the Isuzu MU-X simply doesn’t know when to quit. As for the ride and handling, the MU-X simply devours bad roads – thanks to its fat tyres and a fully independent suspension all round. The car was able to absorb potholes and road imperfections with absolute ease.
The MU-X is powered by Isuzu’s proven 3.0-litre four-cylinder intercooled turbodiesel diesel engine that produces 130 kW of power and 380 Nm of torque. It is mated to a six-speed automatic transmission which has a sequential sport mode. An impressive three-tonne towing capacity makes it a great choice for towing trailers or caravans.
The interior of Isuzu’s new SUV offering matches practicality with comfort and luxury. The seven-seat configuration will appeal to both families and adventure-oriented buyers alike, thanks to the flexibility of the folding the centre and rear rows of seats. The electronic climate control system caters for front and rear occupants – the latter having access to their own cooling vents for added comfort.
A multi-function infotainment unit is a stand-out feature of the MU-X, boasting a nine-inch colour touchscreen display that provides access to the imbedded satellite navigation, Bluetooth connectivity and audio streaming, as well as Apple CarPlay and Android Auto functionality. Front and rear USB slots are provided, in conjunction with an auxiliary iPod input and HDMI port.
The Isuzu MU-X 4WD is kitted with leather seats and the driver seat offers six-way electric adjustment. The leather-trimmed steering wheel has convenient fingertip controls for the audio and phone functions, as well as the cruise control.
Everyday convenience is provided by the keyless entry and start system, along with touch sensor opening and push-button locking functions on the door handles. As expected of a leisure-oriented SUV, a multitude of storage compartments are located throughout the cabin.
The Isuzu MU-X is packed with an extensive range of active safety features, including ABS brakes with Electronic Brakeforce Distribution (EBD) and Emergency Brake Assist (EBA). This is complemented by Electronic Stability Control (ESC), Traction Control System (TCS), Hill Start Assist (HSA) and Hill Descent Control (HDC) which can be engaged in low-range 4×4 mode. A rear-facing camera aids reversing and parking via the nine-inch full colour display.
If you are looking for a powerful 7-seater SUV for your family with a dominant personality and off-roading abilities, as well as modern tech features, I’d recommend the Isuzu Mu-X.
On arrival
On arrival, we checked-in at the Southern Sun Hemingways, a beautifully-appointed and luxurious four-star hotel, conveniently located on the Hemingways Casino complex grounds. Southern Sun Hemingways is widely regarded as the best family-friendly place to stay in East London and is currently rated as the top East London hotel on TripAdvisor.
The hotel is a great base from which to explore the gems of East London and surrounding Eastern Cape attractions. The architecture and decor of the hotel is inspired by the Key West home of Nobel Prize winning author Ernest Hemingway, with the sub-tropical ambience of a relaxed, yet sophisticated island lifestyle.
It offers guests first class East London accommodation in 108 luxurious rooms with en-suite bathrooms, as well as seven Suites and a Presidential Suite, which has a circular lounge area looking down the valley towards Nahoon and the Indian Ocean.
The hotel restaurant, Key Largo, overlooks the beautiful gardens and offers a superb dining experience with a wide variety of choices from the grill buffet or the a la carte menu. The restaurant offers unique cuisine and a flavourful blend of tastes dine in style with East London’s only live action grill buffet. Another eatery, Latitudes Restaurant, is situated between the hotel and the casino, has a family friendly menu with burgers, steaks and ribs and boasts a large selection of local and international drinks.
Guests can enjoy relaxed privacy while being in close proximity to restaurants, the Hemingways Casino, an indoor adventure centre, shopping complex consisting of 150 retail outlets, a cinema with 2D and 3D screens and a fully-equipped crèche on complex. The hotel swimming pool and fitness centre are ideal for guests who wish to simply relax, or maintain their fitness programme.
For extra convenience, free high-speed WiFi internet access is offered daily per room.
The sub-tropical styled hotel offers a unique island lifestyle break, right in the heart of South Africa. It also affords easy access to all the major highways, national roads and the airport.
A visit to Inkwenkwezi Private Game Reserve
Nestled along South Africa’s breathtaking Wild Coast, Inkwenkwezi Private Game Reserve is one of its own class Big Five Private Game Reserves with an emphasis on luxury and thoughtful detail. The reserve is situated in a prime, malaria free zone and offers many unique opportunities as it encompasses five different regional eco-systems and a tidal estuary.
We experienced true tranquillity at the reserve as we saw the abundance of wildlife from the open 4×4 vehicle. We were able to spot a variety of animals including antelopes, giraffes, zebras, ostriches, wildebeests, warthogs, springboks, impalas, gemsboks, kudus as well as lions at a close range.
Inkwenkwezi, which translates from Xhosa to mean “under the stars”, grew out of a dream of the Umtata born Stanton brothers, Graham and Keith. Graham and Keith hail from farming stock from the Umtata area and, after completing their schooling at Umtata High School, started a dairy business – distributing milk and supplying vegetables and produce to local traders.
Visitors to Inkwenkwezi are given the opportunity to enjoy a range of activities, including game drives, bird watching including the rarely sighted Stanley Bustard as well as Knysna Turaco and Kingfisher to mention only a few of the 276 bird species that has been recorded in the reserve. The guides have the knowledge and passion of the African Bush.
Quick facts about Inkwenkwezi Private Game Reserve The yellow-billed kite , one of the birds on Inkwenkwezi’s list of more than 280 species, undertakes the longest migration of all the big raptors, leaving our shores in May to fly north to Morocco and returning in September. White lions are not albinos; they get their pale colouring from a rare recessive gene. The wild pomegranate gets its common name from the taste of the nectar when you suck the bright orange tubular flowers. If you thought proteas grow only in the Western Cape, think again. Asugarbush protea also grows on a hill in the reserve against a view of the Indian Ocean. Ostriches have a great sense of humour: Stacey, the tame ostrich that likes to wander into Inkwenkwezi venues to check out the humans, once waltzed up the red carpet during a wedding ceremony and caused much hilarity by laying a very large egg at the precise moment the minister intoned the words about reproducing.
A visit to Areena Riverside Resort – day 3
We started the day at the Areena Riverside Resort with their popular quad-bike game drive which was fun and adventure for the whole family. The guide taught us how to drive the semi-automatic quads and took us on a guided game drive through the reserve. The speed of the quad-bike game drive is much like that of a vehicle-driven game drive. We drove at a steady pace and that allowed us to take in the scenery and see as many game species as possible.
Our route began with a 20-minute drive that led us up to the top of the scenic abseil site on a more advanced trail. We rode through picturesque hills rolling along an ancient river course along the less travelled section of the property. Once you leave the abseil site after appreciating its breath-taking views, you will navigate even rougher terrain and go through a bamboo forest.
We were lucky enough to meet Abby, the reserve’s famous giraffe. Abby is a hand reared male Giraffe who is comfortable having humans at close proximity. He has free reign of the 350ha property that is Areena’s Private Game Reserve and of course being a rather large creature that is designed to eat off trees. He and his herd of female giraffe roam freely over a large distance browsing on a variety of trees, shrubs and bushes.
We were able to feed him and in return got his sloppy kisses.
We ended the day at the Nahoon beach where we swam and built sand castles. Nahoon beach is a surfer’s and swimmer’s paradise, and is arguably East London’s most popular beach. It is about kilometres of uncrowded and unpolluted sand and sea that produces some of the best waves, particularly at the famous Nahoon reef where surfing can be fairly tough, hence its having served as a venue for many of the national surfing competitions.
The Nahoon River mouth is not only a favourite haunt amongst fishermen and safe swimming for those a little afraid of the pounding surf, but it also provides access upstream at low tide.
A trip to Port Elizabeth – day 4
The following morning, we had a breakfast at Southern Sun Hemingways’ Key Largo restaurant, checked out and hit the road for Port Elizabeth. The city lies on the shores of Algoa Bay, which is home to some of the most modern harbour facilities in the country. This coastal access has made the region the epicentre of the motoring industry in the country, with many international brands having production facilities in the area.
We checked in at Sun International Boardwalk hotel – a prime location overlooking the swimming-friendly Indian Ocean. The Boardwalk offers fantastic family holiday accommodation in Summerstrand. Besides being a luxury beachfront hotel, The Boardwalk is also an exciting entertainment venue, and offers visitors a wide range of activities for everyone in the family to enjoy, from restaurants and bars to arcade games and an exciting casino.
The hotel captures the grace and detail of Victorian architecture whilst incorporating every modern convenience. The result is a refreshing blend of refinement and urban vogue set against the azure backdrop of the Indian Ocean. Boasting 140 sea-facing guestrooms with an average room size of 39m², the hotel’s unique variety of accommodation options satisfy every requirement and offer modern conveniences such as plasma screen TVs, luxurious beds, mini bars and bijou balconies.
The Hotel provides a luxurious experience of health and wellness. This luxurious spa complex was designed to ensure your utmost relaxation and rejuvenation. The facility incorporates an indoor heated pool, fitness centre, herb garden, steam rooms and private treatment rooms. Guests may choose from a wide selection of beauty, wellness and massage treatments with all guaranteed to enhance your overall enjoyment of your visit to this prestigious hotel.
The five-star Boardwalk Hotel is the most exciting leisure attraction in the Eastern Cape, offering 24-hour entertainment and superior conference space. The hotel is situated close to the famous Boardwalk and Resort Complex, and as a result, there is great entertainment which is at the foot of the Hotel’s doorstep.
Being known as “the friendly city”, Port Elizabeth has and has something for everyone. There is a broad range of water activities available for those travellers who love the water, such as; swimming, boating, whale & dolphin watching and marine safaris. All visitors can also be confident of a warm welcome when visiting the various restaurants and other attractions that the city has to offer.
Afternoon ice skating at Baywest Mall
After refreshing at the at Sun International Boardwalk hotel, the kids were eager to have some fun so the Baywest Mall’s Ice Skating Rink was a better option. The last time Port Elizabeth had a permanent ice rink was in the 1990s, with the Jadene Ice Rink at the old tramways building near the harbour entrance.
The Baywest ice rink is “North American-sized”, measuring 27m x 54m – the standard size for South African ice rinks. The skating academy consists of an eight-week course, were skaters are taught how to skate.
With CCTV and one side of the rink consisting of sheer glass, the chances for anti-social or bad behaviour are absolutely minimal.
Special discount rates are available to schools, party groups and other ice hockey sports teams. Social skating sessions last from 10am to 5pm and from 7.30pm to 11pm. The time 5pm to 7.30pm is normally set aside for sports and the skating academy.
Parents are able to drop off their children at the rink while they explore the Baywest shops and restaurants, safe in the knowledge that the rink is a safe and secure environment for their kids.
Dinner at Blue Waters Café
We ended the day at Blue Waters Café for dinner. The restaurant is situated on the shores of Port Elizabeth’s pristine coastline. With clear views of the harbour, the famous Pier as well as the most popular beaches Port Elizabeth has to offer, Blue Waters Café is undoubtedly one of the best-situated restaurants along the beachfront.
The food is a pleasant variety of meat, seafood, salads and snacks, but with unique twists that make each dish delicious and a cut above the rest. Dishes range from fresh foccaccia to Crayfish Thermidor and everything in-between.
We had a two-course meal and for main, we had grilled rump and sirloin steaks topped with tempura onion rings; prawn tails and chicken strips dish (curry) that comes with carrots and green peppers in a mild curry sauce on a bed of rice; as well as kiddies burger with grilled chicken fillet and chips.
For deserts, we shared yummy full cream vanilla ice-cream topped with a Lindt chocolate sauce; and Phyllo parcels filled with Lindt chocolate, finished with berry ice cream and mixed berry compote.
Service was the best and the waitress frequently checked on us, making sure that we were still fine. We were also impressed by the environment, as well as the immaculately laid structure which enabled us to enjoy our meals while watching the ocean waves and activities at the same time. The dining area is very open and is surrounded by glass panels, enabling the best possible views to accompany fabulous flavours. Alternatively, there is an outdoor section for hot summer days.
Ocean safari at Raggy Charters – day 5
The following morning after breakfast at Kiplings Brasserie Restaurant situated within the Sun International’s Boardwalk hotel, we left for ocean safari with Raggy Charters’ team where kids were excited to see whales, dolphins and penguins.
The tour began at the Algoa Bay Yacht Club, in the PE harbour, at 8:30am. We were taken on a catamaran to St. Croix Island to see the largest breeding colony of African penguins in the world. We watched penguins and different kind of birds slipping and sliding as they got in and out of the water. The kids were very pleased to see African penguins, bottlenose dolphins, common dolphins, humpback dolphins, whales, penguins and various species of pelagic birds including Terns, Petrels, Skuas, Shearwaters and Albatrosses.
Now endangered, the Algoa Bay lost about 70 percent of African penguins in 10 years, and could become rapidly extinct without intervention. Raggy Charters has been assisting Dr Lorien Pichegru since 2008, with her vital research to help explain and reverse this trend. This research has been aiming to explain the dramatic decline in numbers and reverse the trend.
St Croix Island is the largest of 3 islands located in Algoa Bay, some 3.9km from the shore of Port Elizabeth. The 12ha Island is rocky with very little vegetation. Two old stone buildings are still remaining, used in the past by guano collectors and currently as shelter by researchers. A wooden cross replica can be seen, to remind us that the island was found by Bartolomeu Dias in 1488, who planted one on the island which he called “Santa Cruz” (Saint Cross, Saint Croix) island. The rocky island also inspired the explorer to call the bay, “the bay of the Rock”, which later became the “bay lagune” in Portuguese as “Bahia de Lagoa”, to eventually become the “Algoa Bay” we know today.
Raggy Charters is a licensed boat-based whale watching permit holder and now also has a permit for shark cage diving in Port Elizabeth. The most amazing marine life can be found in the Algoa Bay, also known as the Bottlenose Dolphin Capital of the World – this was an initiative of Raggy Charters in 2016.
Raggy Charters undertakes regular beach clean-ups in the Port Elizabeth area and has started an initiative to offset the carbon footprint by planting one indigenous tree for every boat cruise they do. Funds generated from whale watching boat cruises, African penguin boat cruises and other marine eco-tours with Raggy Charters are used to fund the Baywatch Project and the Penguin Research Fund.
Addo Elephant National Park – day 6
On the sixth day, we drove off to Addo Elephant National Park and the kids were excited to get close and personal with elephants and other animals. The park is a magnificently diverse and offers a wide variety of game viewing, outdoor adventure, accommodation and cultural experiences. The park includes Bird Island and St. Croix Island in Algoa Bay and is home to the Big 7 – Elephant, Rhino, Buffalo, Lion, Leopard, Humpback Whale and Great White Shark.
Now the third largest national park in South Africa, Addo Elephant National Park has expanded to conserve a wide diversity of biodiversity, landscapes, fauna and flora. Stretching from the semi-arid karoo area in the north around Darlington Dam, over the rugged Zuurberg Mountains, through the Sundays River valley and south to the coast between Sundays River mouth and Bushman’s river mouth, Addo covers about 180 000 hectares (444 700 acres) and includes the Bird and St Croix Island groups.
The Park is situated in a malaria free area just one hour’s drive from the coastal city of Port Elizabeth. You will be amazed at the variety of natural landscapes and wildlife species that can be experienced in one easily accessible destination. Whether you are looking for luxury, comfortable family accommodation, or rustic settings, you are sure to find what your heart desires in the main rest camp, in the rugged Zuurberg section of the park, or in one of the concession sites.
Addo’s Main Game Area and Colchester Section are the regions that most people think about when envisioning the park. Together they are roughly 24000 hectares and the self-drive route is also doable in a sedan and will help you see the best big animals in the park.
Addo Elephant National Park is managed by South African National Parks (SANParks), a public entity under the jurisdiction of the Department of Environmental Affairs. SANParks manages a system of 19 functional national parks in seven of the nine Provinces of South Africa with a total area of just over 4 million hectares comprising 67% of the protected areas under state management. Today, SANParks is recognised as a world leader in conservation and protected area management. In the last two decades, seven new national parks have been established, totalling over 700 000 hectares, with much of this being in the under conserved biomes such as the Succulent Karoo and Fynbos.
Dinner at Company Social Brasserie
We ended our journey at the upmarket Company Social Brasserie on 49 beach road humewood in Port Elizabeth where we had dinner. At the entrance, we were warmly greeted by one of the staff members who helped us find a table for the family. The service was excellent and environment impeccable.
The restaurant is beautifully laid out and diners can enjoy their meals while noticing soothing sounds of waves crashing on the beach.
For main, we had succulent rosemary charred lamb chops served with slow roasted baby onion, green peppercorn rubbed pork cutlets served with thyme infused apple compote, grilled leeks and sweet mustard sauce, as well as roasted red pepper and chicken pizza with bacon and feta, finished off with fresh basil and avocado. The thin base pizza was the best – you should try it one day you are in PE.
For dessert, we had Trio of artisanal ice cream and chocolate brownie served with rooibos and honey ice cream.
Company Social Brasserie delivered to our expectations and I have no doubt that the new menu the restaurant will be launching soon will not disappoint.
As the name suggests, Company Social Brasserie believes in the forgotten art of social dining. The restaurant believes sharing a meal leads to shared conversation, shared ideas and connections. It’s all about connecting perfect strangers to unique and unforgettable dining experiences. Sharing good food and good company is what it is all about.
The restaurant is run by individuals who are passionate about serving delicious and beautifully presented dishes, complimented by a relaxed and attentive service. Company Social Brasserie prides itself on serving fresh local produce. Their artisanal breads are sourced fresh from the neighbourhood bakery daily.
Sponsors:

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Singapore Food Festival Is Back With Ya Kun Pocky, LiHo’s Avocado Kopi & More

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The annual Singapore Food Festival is my favourite time of the year. With an array of food selection during the events, I’m always spoilt for choice.
This year’s theme is “Savour Singapore in Every Bite”. There’ll be so many food items to satisfy your local taste buds such as Ya Kun Pocky, LiHo’s Avocado Kopi as well as some superb Hokkien dishes at The 50 Cents Fest .
Here is a list of things you can expect for this year’s Singapore Food Festival, from 12 July 2019 onwards : 1) STREAT Credit
The main event will host a number of stalls selling local cuisine with a twist and some exciting hawker delights. Meat Smith Singapore, FatPapas Burgers and Shakes and Indian Express are among the 12 vendors that will be featured at this year’s STREAT event.
Prices: Free Admission | S$3 – S$15 per dish
Dates & Time: 12 & 13 July, 5pm – 11pm | STREAT @ The Promontory 2) Ya Kun Pocky Credit
Apart from the stalls at STREAT, you can also get yourself one of these treats. If you’re not headed to STREAT, the Kaya Toast Pocky (S$2) and Kopi O Pocky (S$2) will also be available at any Ya Kun outlet islandwide from 12 July 2019 onwards.
We suggest you be a bit more kiasu if you want to get your hands on these as we foresee that they will be sold out in an instant!
Prices: S$2 per box
Dates & Time: 12 July 2019 onwards | Available at all Ya Kun Kaya Toast Singapore outlets 3) Avocado Kopi (from LiHo) Credit – LiHo Singapore
We Singaporeans sure love our Kopi . This Avocado Kopi (S$6.90) blend will be LiHo’s newest concoction to commemorate Singapore’s Food Festival 2019.
However, only these selected LiHo outlets will be launching this new drink:

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Food, meal, dish, or cuisine? 🍔🍟🍏🍒

Hello students! A lot of English learners get confused about the words food, dish, meal, and cuisine . These all refer to the general topic of eating, but there are some important differences in how we use each one.
FOOD Food is the most general word, referring to anything you can eat. A banana is food. A hamburger is food. A salad is food. Simple things (like a piece of bread) and complex things (like a seafood stew with many ingredients) are all in the general category of food. In everyday English, you’ll often hear sentences like: What’s your favorite food ? Let’s go get some food . The word food is usually singular – so you should say “I ate a lot of food (not foods) last night.” But there are some exceptions – we use foods, plural, when specifically talking about multiple distinct types, for example, “At the international festival, I tried foods from around the world.” DISH The word dish has two meanings. One is a physical object used to hold, cook, and serve food. When we talk about washing the dishes , we are washing the plates, bowls, pots, pans, spoons, forks, etc. The word dish can also refer to one prepared item of food, like a lasagna or a fruit salad. If you go to a type of social event called a potluck, each person who attends brings a dish – one person brings a salad, another person brings an apple pie, another person brings beef stew, etc. Each of these prepared items of food is a dish . At a restaurant, you might encounter the terms main dish (a large amount of food – like a steak) and side dish (a small amount of food that accompanies the main dish – like a small bowl of broccoli). MEAL The word meal refers to the customary time/occasion of eating food. Most people eat 3 meals – breakfast, lunch, and dinner. Meal also refers to all the food eaten during one of these occasions – so one meal can include multiple dishes . Dinner is one meal, but you might have chicken, rice, salad, and ice cream. Each of those is one dish , and when eaten all together on one occasion, they are a meal . A meal may include many dishes. You might have a big/heavy meal (with a lot of food) or a light meal (with little food). A meal can be elaborate (with many different and complicated dishes) or simple (with just a few easy-to-make dishes). CUISINE The word cuisine describes a typical manner/style of preparing food. We usually use this word with with country adjectives (Italian cuisine, Brazilian cuisine, Moroccan cuisine) or ethnic or regional adjectives (Cajun cuisine, Jewish cuisine, South Indian cuisine). In everyday English, however, many people simply say “food” when talking about getting something to eat: I love Chinese food . Do you want to try some Ethiopian food ? When talking more specifically about the techniques and traditions, then we would say cuisine: Palm oil is used prominently in West African cuisine. The chef specializes in French cuisine.

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SPICE CULTIVATION IN INDIA

India is one of the largest producer, consumer, and exporter of spices in the World. We have an illustrious history of producing and exporting the spices to over 80 countries. India has made its mark when it comes to the production and export of spices. Western countries and the middle-east look up to India for the imports of spices in their countries. India is celebrated widely for producing high-quality spices like cumin, black pepper, cardamom, ginger, chilies, and turmeric.India is home to a variety of spices. India produces more than 60 spices, thanks to the varying climatic conditions.
However, even the cultivation of spices becoming a victim of lousy agriculture practices by excessive and unregulated use of fertilizers and pesticides to boost their production. The rampant use of pesticides and chemical fertilizers leaves its catastrophic residues and also pollutes the soil and environment. And this is the reason why traders shun many of our crops of spices for export to other countries as they’ve failed to comply with the standards due to its poor quality.There is a dire need to address this issue to make sure the proper cultivation and trade practices of spices.
IFFCO Kisan provides experts advice to hundreds of FPO’s and progressive farmers related to the right and best practices of cultivation of spices. Also, IFFCO Kisan is associated with the trading of Cumin and turmeric and facilitates progressive farmers and FPO’s for easy trade practices of spices. There are various quality enhancement programs sponsored by IFFCO Kisan along with the crop specific, zone-specific advisory services in vernacular languages. IFFCO Kisan is encouraging and supporting farmers to adopt good agriculture practices (GAP’s) and helps in ensuring that our spices adhere to the requirements of the export demanded by the traders.
Mr. Sandeep Malhotra,MD and CEO, IFFCO Kisan , said, “We’ve initiated the training programs at block and district levels to different FPOs and farmers regarding the adoption of good agriculture practices. We have been encouraging the farmers to adopt GAP’s and produce safe and harmless spices which will comply with the International norms and standards, it will help them to get good prices of their produce”.
He further added, “Due to the wide acceptance of organic farming, FPOs and their progressive farmers have started the organic farming of spices under the guidance of IFFCO Kisan. It will keep the taste and health benefits intact. As the consuming countries like the US, Vietnam, and UAE have strict quality assurance norms, quality is an essential parameter for export of spices.
Blend of different spices is the soul of Indian cuisine.
Indian cuisines are celebrated for its extensive use of spices. We just cannot have our food without the touch of spices in it. It’s a must to have in every Indian house.
There are various types of spices which have been adding colors, aroma, and taste in our life!! Cardamom: -The spice which has managed to make its place in the World Cuisine.
Cardamom is highly desirable in our one of the most consumable hot beverage i.e. chai. It is everyone’s favorite when it comes to adding taste and flavor in your sweet dishes. Moreover, it has found its place in the savory dishes, basmati rice, and various curries as well. Very often you’ll find people chewing something constantly – yes that’s our very own cardamom or ‘ilaichi’. This amazing member of the ginger family is not only popular in India, but it is widely accepted worldwide. Middle-eastern, Swedish, Turkish, and Arabic people adore the cardamom grown in India. Turmeric : Golden spice
Turmeric has medicinal properties, and it has significant health and skin benefits. Turmeric contains ‘curcumin’ which has antioxidant properties and the reason why turmeric is advisable to drink along with milk to repair the damage. It gives mustard like pungent aroma and yellow color to our dishes. It is known as a golden spice. Due to the presence of a high amount of curcum in and its medicinal properties, Indian turmeric is considered to be the best in the world. It is your go-to solution for many health problems. Black pepper: It’s one of the most consumable spices around the world. It is also used as a seasoning and something that you can easily find in the dining tables. It works as an exfoliator and improves skin health. It also helps in reducing the weight by boosting the metabolism. It is chiefly used for adding more flavors to the dishes, salads, and beverages – like our very own buttermilk. Known for adding flavor and heat in the bland meals. Saffron: There’s no alternative of the unique bittersweet taste, exotic aroma, and texture which saffron offers, and that is the reason why it is so popular and expensive worldwide.The cultivation and harvesting of saffron demand laborious activity, the reason why it is so expensive. It has a divine aroma. It is also used in textiles and perfumes. It has countless health benefits, from treating coughs and fever to memory loss. It is often referred to as the king of spices. Cumin: Widely used in various dishes throughout the world. Extensively used in Indian, Mexican, and African dishes. It is considered to be beneficial for the liver and stomach. It has a smoky flavor and a very unique taste and is used in spice blends with other spices like cinnamon and coriander. It is a gifted spice and is quite extravagant and can be added in many dishes. It helps in preventing diabetes and maintains the cholesterol level. Cinnamon (Sweet spice ): It is high in taste with notable medicinal properties. Made from the inner bark of some specific trees species. Regarded as an anti-oxidant as it protects the body from free radicals. It has anti-diabetic functions, and also maintains the blood sugar levels. It is rich in fiber along with several other minerals and vitamins. It is used to add an intense flavor to many dishes, desserts, and beverages. Also known forSlowing down the aging.
Red chili powder: A must use in every kitchen to make food spicier.Hot spice. Almost all the dishes are cooked with adding red chili powder except the sweet dishes.Must- have for your not so bland diet. From a culinary point of view, its uses are eternal (endless). Moreover, it has a huge global demand andvery sought-after throughout the world because of its exquisite aroma and taste. 2019-07-01

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