NSB Wine and Food Fest Returns in 2019: New Winemaker’s Dinner Offers Gourmet Taste of New Smyrna Beach

NSB Wine and Food Fest Returns in 2019: New Winemaker’s Dinner Offers Gourmet Taste of New Smyrna Beach

The NSB Wine and Food Fest returns in 2019 with an additional night of delicious wine and culinary delights, all prepared by some of New Smyrna Beach’s most popular independent restaurants.
NEW SMYRNA BEACH, Fla.
Media Contact: Courtnee Brokaw, Communications Manager
New Smyrna Beach Area Visitors Bureau
Phone: 386.410.6960
Email: Courtnee@visitnsbfla.com
NSB Wine and Food Fest Returns in 2019
New Winemaker’s Dinner Offers Gourmet Taste of New Smyrna Beach
The New Smyrna Beach Wine and Food Festival returns in 2019 with an additional night of fine wine and gourmet cuisine. The 2nd annual event will be held on Thursday, April 25th and Friday, April 26th at the Brannon Center, a beautiful waterfront venue just steps from New Smyrna Beach’s charming historic downtown. Proceeds from the event benefit the Atlantic Center for the Arts, a non-profit multidisciplinary artist residency facility.
New this year, the Winemaker’s Dinner is a unique culinary experience with exclusive menus and wine pairings. Attendees can choose between two incredible wine options: Pride Mountain Vineyards or the Chalk Hill Winery. Each five-course, gourmet meal is prepared by the talented local chefs from Norwood’s Eatery and Treehouse Bar, Outriggers Tiki Bar and Grille, SoNapa Grille, and Mon Delice French Bakery. Winery representatives will be on hand to discuss each vineyard. The Winemaker’s Dinner will take place on Thursday, April 25th from 6 p.m. to 9 p.m. Tickets are $135 per person. (UPDATE: The Pride Mountain option is now sold out).
Returning after its successful inaugural event in 2018, the popular Grand Tasting will be held on Friday, April 26th at 6:30 p.m. The tasting features more than 250 wines, from regions like Napa Valley and Sonoma County in California as well as international vintages. Along with a great selection of grapes, guests can sample a large assortment of gourmet fare from Outriggers, Norwood’s, and SoNapa Grille. Each participant will receive a commemorative tasting glass to use when sampling. Entertainment includes Jahzilla, a funk-reggae fusion band, and a silent auction. Tickets are $75 per person. VIP tables for eight guests are $1,000 and include early access at 6 p.m., commemorative tasting glasses, and two bottles of wine at your table.
Chef Bios:
SoNapa Grille: Erik Amalfitano, Executive Chef/Owner
Erik Amalfitano joined SoNapa Grille in 2014 as executive chef. Instrumental in menu development, Amalfitano focuses on northern California cuisine that pairs well with SoNapa’s extensive wine list. Amalfitano attended Johnson & Wales University in Miami.
Outriggers Tiki Bar and Grille: Greg Shivers, Executive Chef
Shivers, who serves as the executive chef at Outriggers, is heavily focused on using fresh, local, and seasonal ingredients when creating his dishes—a technique learned in his youth, when cooking with his grandmother on her farm. Over the course of his career, Shivers has worked under multiple James Beard award-nominated chefs and owners, bringing their culinary visions to life.
Norwood’s: Dennis Dolbow, Head Chef and Managing Partner
With a passion for learning and self-improvement, Norwood’s head chef and managing partner, David Dolbow, is constantly experimenting with new culinary techniques like fermentation and pickling, smoking, and sous-vide cookery. By combining innovative methods and fresh, seasonal ingredients, Dolbow executes scratch dishes that inspire both guests and fellow Norwood’s staff.
Wineries and Representatives:
Pride Mountain Vineyards:
Founded in 1990 by Jim and Carolyn Pride, Pride Mountain Vineyards sits high atop the Mayacamas Mountains on the Napa/Sonoma county line. Pride Mountain Vineyards is recognized as one of the “world’s greatest wine estates” by Robert Parker, Jr. Representative Jay Hebert is a Napa Valley native who serves as lead educator and sales team member for Pride Mountain Vineyards. Hebert has made 3 vintages under the label, Jay Miller.
Chalk Hill Estate Winery:
Founded four decades ago, Chalk Hill Estate features 300 acres of vineyards, wilderness areas, a winery, and more. The winemaking process is light-handed, non-invasive, and sustainable to allow each bottle to emulate the essence of the vineyard. Representative Kim Braddock serves as the North Florida market manager for Foley Family Wine, which includes the Chalk Hill label. Kim spends ample time in California’s wine country.
About the New Smyrna Beach Area
The New Smyrna Beach area includes the communities of New Smyrna Beach, Edgewater, Oak Hill, Osteen and Port Orange in east Central Florida. New Smyrna Beach is an eclectic mix of old and new; of subtle sophistication and bohemian soul that is as “real” as Florida gets. It occupies a notable place in history as the second oldest city in Florida, site of the largest single attempt at British colonization in the new world. In 2018, New Smyrna Beach celebrated its 250th birthday. The city’s barrier island is recognized worldwide for its incredible surf with Surfer magazine recently touting it one of the “Best Surf Towns in America” and National Geographic magazine including it in its “World’s Top 20 Surf Towns”. Accommodations range from charming bed and breakfast inns to family-size condominium units and oceanfront hotels. Natural attractions include 17 miles of sandy beaches from Ponce de Leon Inlet to Canaveral National Seashore and North America’s most diverse estuary – the Indian River Lagoon. Two distinct downtowns along Flagler Avenue and Canal Street and connected via the Waterfront Loop welcome visitors with independent restaurants, unique shops, artisanal coffee shops and art galleries.
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Torrontés In The Spotlight: Get To Know Argentina’s White Wine

New discoveries are revitalizing, the wine lover’s ultimate quest. For a fresh white wine that’s ready for summer and spring, pour a glass of Torrontés, a calling card of Argentina that offers crisp acidity and remarkable food-friendliness. “There are three kinds of Torrontés in Argentina: Torrontés from Mendoza and from San Juan are better suited for fresh consumption, while Torrontés Riojano is more extensively grown and expresses the best qualities for the elaboration of very fruity yet dry premium wines,” according to Wines of Argentina.
Julia Zuccardi is the third-generation of Familia Zuccardi and the namesake to the Zuccardi family’s Bodega Santa Julia estate. The Zuccardi family is considered a pioneer of variety cultivation in Argentina, with an “experiential area” supporting the development of 35 new varieties.
Speaking from her experience around Mendoza and Valle de Uco specifically, Julia Zuccardi shines a spotlight on Torrontés. Wrap up the education with a selection of my suggested bottles to try from Argentina and around the world.
Julia Zuccardi is the third-generation of Familia Zuccardi in Argentina.
Familia Zuccardi Julia Zuccardi on Torrontés
Jill Barth: Where is the ‘homeland’ of Torrontés?
Julia Zuccardi: It’s planted along all the wine regions in Argentina from north (Salta) to south (Rio Negro) and it is an indigenous grape from Argentina.
JB: Is Torrontés genetically related to any familiar varieties?
JZ: It was discovered that Torrontés originated from a crossing of two grapes that came into Argentina more than two centuries ago. Those grapes were Criolla Chica and Moscatel de Alejandria.
Santa Julia organic vineyard in Maipu, Argentina.
Familia Zuccardi JB: What is the typical profile of Torrontés?
JZ: The main aromas are geranium, citronella, orange blossom, rose and jasmine. Torrontes is a very austere white wine, thin and crispy in its modern versions. Although the Torrontés aromas anticipate a sweet wine, the flavor reveals a fresh acidity.
JB: Is Torrontés food friendly?
JZ: Torrontés is a perfect wine to be drunk as a refreshing aperitif or as a match for delicate fish and seafood flavors. Torrontes is also great for typical Argentinean empanadas and goes very well with aromatic dishes and spicy cuisine like Indian, Chinese or Thai food. Torrontés del Mercado [made by Zuccardi] shows notes of roses, orange skin, chamomile and aromatic herbs. Fresh and light with pink grapefruit, ripe pears flavors, it is a balanced wine with fine delicate flavors and aromas — a perfect match for ceviche, curry, tofu, fresh salads and fish.
JB: Are many Argentine Torrontés vineyards farmed sustainably?
JZ: Around more than 10k hectares are planted in Argentina. Mendoza is the biggest area (38.5%) followed by San Juan (26.3%) and La Rioja (20.3%). At Santa Julia, we work all our vineyards in a sustainable way. Actually, the first Santa Julia vineyard, located in Maipu, is 100% organic certificated.
Santa Julia organic vineyard in Maipu, Argentina.
Familia Zuccardi Sampling Torrontés
Here are bottles of Torrontés to try — some small plots are grown around the world and this lineup illustrates Torrontés from its homeland in Argentina and a few from elsewhere.
Markus Wine Co Insieme Torrontés 2016 ($22 | Lodi, California)
Colomé Estate Torrontés 2018 ($15 | Salta, Argentina)
Zuccardi Serie A Torrontés 2017 ($15 | Salta, Argentina)
Clavo Temptress of Templeton Torront é s 2016 ($30 | Paso Robles, California)
Amalaya Esperanza Por Un Milagro White 2018 ($12 | 85% Torront é s, $15 Riesling | Salta, Argentina)
Bodega Santa Julia Torront é s del Mercado 2018 ($14 for 1 liter | Mendoza, Argentina)
Karim Mussi Abras Torrontés 2017 ($22 | Salta, Argentina)
Pisano Cisplatino Torrontés 2018 (~$12 | Progreso, Uruguay)
This interview has been edited for clarity.

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Why are so many Malaysians from Penang settling in Hong Kong?

When Cheah Cheng Hye left his hometown of Penang in northern Malaysia in 1974 for a higher paying job with The Standard newspaper in Hong Kong, his plan was to stay a few years until he saved enough money to buy his family a house.
Unable to afford a flight, Cheah – 20 at the time – travelled to Hong Kong on a cargo ship. These days he is the proud owner of a BMW with a special licence plate that reads “Penang”. He is also the founder of one of Asia’s largest independent asset management firms, Value Partners.
Like Cheah, many Penangites have left in search of greener pastures as part of a nationwide trend that has seen an estimated 1 million Malaysians living and working abroad. The diaspora has increased rapidly since the 1980s and continues to rise, according to the World Bank’s Malaysia Economic Monitor. About 15,000 Malaysians now live in Hong Kong, according to the Consulate-General. Though the Consulate does not record what state they come from, Penangites are widely thought to be the largest group in the city.
As in the case of Cheah, whose move meant an immediate 500 per cent pay rise, the higher salaries Hong Kong has to offer have long been a beacon for Malaysians seeking to work abroad.
Chess Yip first came to Hong Kong in 1987 to work as a flight attendant. Now, more than 30 years later, she has returned to the city to work as a service associate at a Southeast Asian restaurant.
“Like many others, I came for economic reasons,” said Yip. But what drew her back to Hong Kong was something different. “It is so much more diverse and global, more cosmopolitan,” said Yip, now a mother of two teenage sons.
A year after she first arrived in Hong Kong, her childhood sweetheart joined her, though they returned to Penang in 1999 to raise their children. “I always wanted to come back. I liked Hong Kong because I found it very organised and the people are much more straightforward, kind of like me,” she said.
The two cities also share a common past. George Town, the capital city of Penang, was founded in 1786 by Francis Light as a free port for the British East India Company. Its location along the Malacca Strait made it a popular landing spot for immigrants from all over Asia and particularly southern China.
“For some older Penang Chinese, there are strong cultural links and family links too,” said Cheah. “People from these two places can instantly recognise many similar elements,” he added.
But when the state’s free port status was revoked in 1969, its economy took a hit. Today, George Town’s laid-back lifestyle and its Unesco World Heritage Site in the city centre draw in the tourists but are less attractive to professionals, who find the city lacking in career opportunities.
“Until 1985, Penang had more college graduates than Kuala Lumpur but not as many jobs, so Penang exported skilled labour to the nearby British colony of Hong Kong,” said N. Balakrishnan, an entrepreneur who was educated in Penang and spent more than two decades in Hong Kong.
Balakrishnan says the similar colonial history means the two places share professional and business standards based on the British model, making it easy for those in accounting, medicine and law to work in Hong Kong.
“After five years in medical school and another year’s residency in the hospital, you’re used to the system,” said 61-year-old Philip Beh, an associate professor of Pathology at HKU. For him, staying in Hong Kong after completing medical school at the University of Hong Kong was a no-brainer – and not just because he married a woman from Hong Kong.
However, Beh had another, more pernicious reason for leaving – he was 11 when the bloody May 13 race riots between ethnic Chinese and Malays broke out in 1969, mainly in Kuala Lumpur, where Beh was studying at the time. Urban areas with larger Chinese populations were also affected, including Penang and Malacca.
The riots led to the death of 200 people, according to official records, but unofficial accounts from Western diplomats put the death toll higher, at 600. Most of the dead were ethnic Chinese.
“After that, everything changed. As a Malaysian Chinese, suddenly you realise you’re not welcome anymore,” Beh said.
Following the riots, the government at the time proposed the New Economic Policy in 1971, an affirmative action plan meant to eradicate poverty, particularly among the Malays who were forced into making a living through subsistence agriculture under British rule.
Fleeing Discrimination
Under the NEP and later the 1991 National Development Policy implemented by Prime Minister Mahathir Mohamad during his first stint in power from 1981 to 2003, the ethnic Chinese and Indians living in Malaysia began to face increasing discrimination in Malaysia. Many chose to leave, sparking worries of brain drain in the country.
In 2010, then Prime Minister Najib Razak’s promise to undo race-based affirmative action policies was embraced by many non-Malays, but he later backtracked on the pledge. Hwok-Aun Lee says the dashed hopes for reform of many Malaysians, particularly Malaysian Chinese, may further fuel the brain drain.
“This is what I would call a vicious loop of hollow promises and overzealous expectations,” said Lee. “The failure of the country to have a candid, measured and critical conversation on race-based policies further polarises Malaysians and perpetuates this cycle of false promise and dashed hope.”
Whether the new government will be able to reverse the current exodus of talent, Lee thinks those that left are likely monitoring developments at home before making a decision. “Returning home carries more weight because it is more permanent, and also may entail financial sacrifice,” said Lee.
The World Bank’s Malaysia economic monitor estimates almost 90 per cent of the Malaysian diaspora in Singapore are ethnic Chinese. From that, Lee says, it can be deduced the percentage of ethnic Chinese in the global Malaysian diaspora is disproportionately high.
However, the discrimination and lack of opportunity faced by Chinese Malaysians has also made them more resilient, says Gan Khai Choon, who co-chairs the Malaysian Chamber of Commerce in Hong Kong and Macau with Cheah Cheng Hye.
Ethnic Chinese make up most of the population on Penang Island – Penang state also includes Seberang Prai on the Malay Peninsula – according to the last census in 2010.
“They’re more hungry, more flexible and more hardworking,” said Gan, who is also from Penang. “It is a fact of life that Malaysians, and Penangites in particular, are probably the best employees at a management level,” said Gan.
Gan also says people from Penang have an added advantage over other migrants – they come from a state which is home to several of Malaysia’s oldest schools, including the Penang Free School, founded in 1816, as well as Convent Light Street School, the oldest girls’ school in Penang, founded in 1862.
This has led to Penangites becoming globally competitive, and in Hong Kong, many of them find a place in multinational corporations, law firms and as faculty members of Hong Kong’s universities.
Yet despite their successes, the people of Penang who have found their fortune in Hong Kong remain loyal to their hometown, Gan says. “You feel a sense of belonging to Malaysia. In fact, some of us are even more passionate about Penang than those living in Penang,” said Gan.
Cheah Cheng Hye agrees. “There are a number of social causes that have benefitted from the flow of money sent home by Malaysians living in Hong Kong,” he said.
Hong Wrong?
Hong Kong, however, also has its drawbacks. Chess Yip notes the rising cost of living in Hong Kong is making it harder to save money. Cheah says overcrowding and air pollution are other negatives.
Indeed, some people turn to Penang as an escape from Hong Kong’s high costs and crowded streets. Many who have worked in Hong Kong for years return to seek comfort and luxury in the streets of George Town.
Mariam Lim, originally from the mining town of Ipoh in Perak state, northwest Malaysia, has retired comfortably in Penang after working in Hong Kong as a human resources manager for multi-national corporations for 11 years.
“When I was working in Hong Kong, I always had to remember to leave for a Hong Kong antidote,” she joked. “I love Penang, my friends are here, the people are nice and it’s culturally very rich. My family isn’t too far away either in Kuala Lumpur and Ipoh, I didn’t have second thoughts about coming home,” she added.
Lim’s sentiments are shared by Hongkongers looking for a quieter place to retire, and the Malaysia My Second Home scheme, which grants foreigners 10-year visas to live in the country, has made Penang one of their top choices.
Some of them are retired Hong Kong policemen, who declined to be interviewed, wanting to keep a low-profile.
“Initially I thought I would promote Kuala Lumpur when I was asked by my Hong Kong clients where to stay in Malaysia, but they like Penang,” said Sam Choong, a lawyer who works with applicants of the Malaysia My Second Home scheme.
“It’s a dream for them to have a more tranquil, holiday island style life and they have more space,” said the agent, who has offices in both Penang and Kuala Lumpur.
Lorinna Gehrig, who was born and raised in Hong Kong but married a Swiss husband, first made her way to Kuala Lumpur, before being convinced by people at the Embassy of Switzerland in Malaysia to retire in Penang.
“When I first arrived in Penang, we were staying at the Eastern & Oriental hotel and sitting outside looking at the Malacca Strait, it felt like Hong Kong 40 years ago,” said Gehrig. “And I was thrilled to hear the Indians here speaking fluent Cantonese,” she gushed.
Gehrig has been living in Penang since 2007. Property prices were a huge draw for her. Along with an apartment, she and her husband Stefan Gehrig bought a row of heritage shophouses in George Town, where they have invested in a cafe, a boutique hotel and an art gallery. “For the same price, I can get a place 10 times the size of a Hong Kong property,” she said. She also appreciates how accepting Penangites are of her mixed marriage, saying: “No one looks at us strangely here.”
For the Penangites that have left, their hometown continues to call to them.
Pathology professor Philip Beh, who has been away from Malaysia for more than 40 years, finds himself dreaming of Penang’s world-famous cuisine. “My taste for the food never diminishes,” he said.
While Cheah Cheng Hye insists he can never fully retire from running his company, he hopes to spend more time in Penang. “When world-class opportunities in cities like Hong Kong, London and Singapore are available, it is hard to resist when we’re younger. But I think Penang has a good environment, apart from a few traffic jams here and there.”

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Amazon Offers Free Restaurant Delivery So People Can Binge Watch Shows

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Amazon.com Inc. (NASDAQ: AMZN) has a new promotion. Order in and stream your favorite movies and TV shows all month. It combines two services offered by Amazon Prime. The hook is that food delivery is free.
Amazon’s offer is another step in competing with companies that include Netflix and Walmart. A critical advantage for Amazon is its relationships with a vast number of restaurants. These relationships allow people to order food through Amazon and get discounts and free delivery. While Netflix has a movie library that matches Amazon’s, and Walmart is often described as the most massive grocery operation in America, the new Amazon deal cannot be matched by either. And Amazon is one of the American companies with the best reputations .
The way the Amazon deal works is simple. Amazon e-mails Prime customers with the offer. People who want to use the service are asked to put in a promotion code: SPRINGFREE. Amazon uses geolocation based on the customer’s address. It then offers lists of local restaurants that can be searched by type: American cuisine, Thai, Indian, Chinese, Mexican, pizza, sushi, Japanese. Customers can essentially browse by menu. Amazon offers one more incentive. “Once the promo code is entered, your discount will automatically be applied to future orders over $20 at checkout.”
The free delivery page links the customer’s location next to a “find restaurants that delivery here” section. In some large cities, the restaurant partners number into the dozens by location. In some cases, restaurants also offer additional discounts. Amazon shows what times the delivery options are available.
While Amazon has over 100 million Prime members and a grocery business that includes Whole Foods, and it is the largest e-commerce company in America, perhaps the world, it continues to face large and growing competition. Apple has entered the streaming media business. Several other established players, like Hulu, vie with Amazon for market share. Each of these companies also has begun to invest billions of dollars in original programming to challenge what has become Amazon’s own in-house studio operation.
Can Amazon get people to watch more shows on Prime? If so, it likely reasons people who use the service most often will tend to keep it. The ability to sit and home and not leave to get food, the company reasons, is attractive. The “Get ready to order in and stream your favorite shows or movies all month with FREE delivery from Amazon Restaurants” is another chess move against a huge world of streaming media competition. For the winners, there are tens of billions of dollars in revenue at stake.

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The Best Indian Restaurants In SG To Visit This Weekend

Dec 20, 2018 at 6:02pm PST 1. Thevar
This new-ish modern grill restaurant has taken Indian food to a whole new level with a Mod-Indian fusion menu that showcases creative interpretations of Indian flavours from the Malay Peninsula. Spearheaded by Chef Mano Thevar (who worked at Waku Ghin and Pure C in The Netherlands), the menu is reflective of his heritage growing up in the port town of Penang and is designed specifically to be shared with your family or friends.
Expect delights that are inspired by his grandmother, including oysters topped with punchy spicy-salty rasam granita, pork cheek cooked in sambar spices and wrapped in a betel leaf, and homemade dosai stuffed with spiced mackerel fillet. Basically, everything is jam packed with traditional spices. It’s all delicious and well worth the cost of each dish.
Thevar is at 9 Keong Saik Road, Singapore 089117, tel: 6904 0838. Visit: https://thevar.sg/ 2. Banana Leaf Apolo
One of the most popular restaurants in Little India, the bustling spot is always brimming with hungry foodies. We love that meals are served in a traditional manner — on a banana leaf instead of a plate. Take your pick from their extensive menu, which range from curries to masala dishes, sambal options, tikka, tandoori, paneer and dhall. Both North and South cuisine are available. The Apolo Fish Head Curry, which is made from scratch with authentic indian spices and herbs and served with assorted vegetables such Okra, Tomato and Eggplants, is an absolute popular favourite at this place. Mouthwateringly good, it comes highly recommended. Banana Leaf Apolo also has a swankier, quieter and more upmarket outlet over at Parkway Parade if you want to dine in comfort.
Banana Leaf Apolo is at 54 Race Course Road, Singapore 218564, tel: 6293 8682. Visit https://www.thebananaleafapolo.com/ 3. Samy’s Curry Restaurant
A family-run favourite since the 1960’s, Samy’s Curry restaurant is a multi-award winning curry house set in the lush greenery of tranquil Dempsey. If Trip Advisor awards this place a certificate of excellence three years in a row, you know you will not be disappointed with their offerings. Their legendary masala chicken, signature fish head curry and mysore mutton made from their secret blend of Indian spices are firm favourites, not to mention their flavourful biryani rice. Food is also served on a banana leaf so you can be sure the experience is authentic.
Samy’s Curry is at 25 Dempsey Road, Singapore 249670, tel: 6472 2080. Visit http://www.samyscurry.com/ Photos: Samy’s Curry’s Facebook 4. A1 Restaurant
Established in 1970, this restaurant proudly specialises in Chettinad foods, all served on traditional banana leaf. They pride themselves on having mastered the art of using spice to deliver a delicious and gastronomic experience. Enjoy the likes of sambal fish, chilli crab, mutton ribs, quail’s eggs and masala chicken, to name but a few. The ambience is nothing fancy, but the food is stellar.
A1 Restaurant is at 17 Birch Road, Singapore 219886, tel: 6294 8590. Visit http://www.aonerest.com/ 5. Karu’s Indian Banana Leaf Restaurant
The Fish Head King logo should give you a clue to what this establishment is known for. Its fish head curry is cooked with traditional methods using spices sourced from India, and with tender flesh that melts off the bone and a lemak curry, it’s a spectacular dish that needs no introduction. We’re told it gets two thumbs up from anyone who has tried it. There are also other South and North Indian dishes available as well as tandoori, so you’ll want for nothing and leave feeling satisfied. Remember to wash your meal down with some masala tea. Previously at Upper Bukit Timah road for 23 years, the restaurant, which opened in 1993, is now at Dunearn Road. But fans will be delighted to know that it is moving back to its old premises (808 Upper Bukit Timah Road) in June.
Karu’s Indian Banana Leaf Restaurant is at #05-01 Sime Darby Centre, 896 Dunearn Road, Singapore 589472, tel: 6762 7284. Visit http://www.karusindianrestaurant.com/ 6. Omar Shariff Authentic Indian Cuisine
This 23-year-old eatery was named a Heritage Restaurant by the Singapore Restaurant Festival in 2017, so you can be assured that it knows what it’s doing. Enjoy tandoori chicken and prawns from its tandoori oven, or sink your teeth in its flavoursome and slightly-sweet butter chicken chunks. The Rojan Josh was a delightfully tender mutton dish that had just the right measure of spices, or you could go for the fish tikka, vindaloo and more. Vegetarian options are available too.
Omar Shariff Authentic Indian Cuisine is at 805 Bukit Timah Road, #01-02 Sixth Avenue Center, Singapore 279883, tel: 6466 7318 or 9151 0015. Visit https://www.omar-shariff.com/index.php 7. Muthu’s Curry
Opened in 1969 by the late Mr Ayyakkannu, Muthu’s Curry is known for its Fish Head Curry in South Indian Style, created by Mr Ayyakkannu himself. Served with juicy okra and pineapple chunks in a rich gravy, the fish served is seasonal, but all share the same traits — soft, juicy flesh in a to-die-for broth. The restaurant has tried to maintain its focus on the traditional cuisine from Chettinadu, and prides itself on whipping up delicious and memorable dishes with the freshest seafood, succulent meats and aromatic spices. Other must-tries include the Hyderabadi Dum Biryani (available only on weekends and public holidays) which serves fresh tender lamb with aromatic long grained Basmati rice, and Masala Chicken cooked in a thick and hearty spicy sauce.
Muthu’s Curry is at #01-01, 138 Race Course Road, Singapore 218591, tel: 6392 1722 and two other outlets . Visit https://www.muthuscurry.com / 8. Flying Monkey
If you like quirky, funky and soulful kind of venues, you’ll love Flying Monkey. A restaurant and bar that specialises in cocktails to match their spicy food, treat yourselves here to their authentic Pan-Indian cuisine. We love the fact they offer small plates, tapas-style, so you can try a variety of dishes and share nibbles with friends. Don’t fret if you’re a big eater, there are large plates which come with rice or roti that you can have all to yourself. Expect fresh and deliciously charred food, such as the Lamb Barra (lamb chops), Chilli Chicken cubes and Tandoori Pomfret. You can find Indian spices even in their drinks. The signature “The Flying Monkey” cocktail, for example, consists of monkey shoulder whiskey, cognac, bitters, tamarind, orgeat and lemon. No monkey business here!
Flying Monkey is at 67 Bussorah Street, Singapore 199480, tel: 6291 0695. Visit https://flyingmonkey.sg/ Share this post

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Battle Road Hastings, UK Indian Wedding by Amazing Day Studio

Battle Road Hastings, UK Indian Wedding by Amazing Day Studio April 3, Merging the very well known British refinement and the traditional Indian lavishness, Rutchi and Shil threw the best wedding reception at the enchanting Bannatyne Hotel and Spa Hastings . The wonderful ballroom was an absolute dream brought to life thanks to the striking illumination of Calibar who filled the place with colorful uplighting while Dream Occasions festooned the tables with sophisticated florals and stunning candelabras. The newlyweds danced for the first time as husband and wife with the sounds of Otis Lawrence ‘s sax music, and later the fantastic DJ Narry-Calibar provided more exciting sounds for the crowd to dance the rest of the night! The decadent five-tier wedding cake created by Emily Fitter was a total reflection of the lovebirds’ style and taste as well as the glamorous outfits that these two donned! Maharani Rutchi was again perfectly dolled up by Gini Bhogal with a unique hairstyle and a dreamy jewelry selection by Mara and Elle that jazzed up the entire evening look while the new Mr. suit selection was the perfect balance between style and formality! James Hasler was the toastmaster, (AKA wedding coordinator) for this British Indian affair as he assured the occasion developed as desired! G o inside the celebration and take a closer look at the brilliant images in our full gallery ! How did you meet your Groom and when did you know he was “the one”? This may sound cliché, but our story was one of fate. I was born and brought up in England but found myself moving to Perth, Western Australia in search of new experiences, and it was here that Shil and I met for the first time; but, it was actually on a trip back home to England, visiting family and friends, that I first heard of Shil. Shil happened to be in England at the same time visiting his sister, and it turned out his brother-in-law was our mutual common ground – you know, through friends of friends, the usual 1 degree of separation between Indians! It was through this connection one night that one of my best friends, Meenakshi, met Shil and their conversation naturally led to Perth, and me living there. My friend (the romantic matchmaker) then hounded Shil with my details, contact number and demanded he contact me. I later caught up with my friend and she tried to do the same to me – talking to me about this guy she met from Perth but that she had already taken the liberty of giving him my number anyway! Back in Perth, a month or so later, I heard from Shil, and after much deliberation, we eventually met – it was a friendly encounter but non-eventful! We, however, stayed in touch, became friends and I guess naturally started spending more time together. I believe the moment I realized he was “the one” was when my brother came to visit me and, although Shil and I were just friends at the time, he took a real interest in meeting my brother and spending time with him. That’s when it really clicked for us and we officially started ‘dating’! Share the scoop on your Proposal Story! Not only were Shil and I living in one of the most isolated cities in the world, but our families were also spread across the globe. My family was in England and Shil’s parents in Mombasa, Kenya. It was getting to Christmas time and both our families wanted to spend time with us, but not only that, mine wanted to meet Shil and his wanted to meet me. Shil already had plans to head to Kenya and invited me along, but my family also wanted to see me and meet Shil, and so we decided to squeeze in a trip to both! We headed to England first where, unknown to me at the time, Shil confronted my Dad to ask for my hand in marriage! With his mind made up of proposing to me, he had the plans set and ready for once we got to Kenya. Having arrived in Mombasa, and met with his family, we then had one night booked at this beautiful resort, which I didn’t think much of at the time. Here we set sail on their famous ‘dhow’ ride for an evening on the river – eating and dancing the night away; after we headed to the in-house casino where I became engrossed in playing roulette and didn’t want to leave – Shil however complained of stomach pains and feeling sick so we decided to head back to our room. It was all still very unbeknown to me that something was going on as we walked back and into our room… firstly I spotted a lovely bouquet of fresh flowers sitting on the coffee table and then noticed some candles flickering on the balcony; as I stepped out, there was a trail of rose petals leading up to a daybed, which was also covered in rose petals, and perched next to it was an ice bucket holding my favorite bottle of champagne! You would think that the picture was now perfectly painted, and it was obvious what was coming next, but no, not to me – I just sat down on the daybed and expressed how romantic it all was! It was then, at that moment, when Shil got down on his knee, presented me with a ring and, well the rest gets a bit blurry, but after some tears and realizing this is actually happening, I obviously said “yes!” Tell us how you went about planning your wedding, and your overall experience with the Venues, Hair & Makeup, Outfits, Decor Theme, and all of the other important details. Venue: I simply wanted something outside of the hustle and bustle of London; a quaint countryside venue, but this proved to be quite difficult at the start. It needed to be somewhere that could cater for not just Indian food, but also the usual Indian wedding guest numbers (and although we wanted to keep it small and intimate, we still had 250 guests!), plus it needed to be close to Kent, my family home. After many unsuccessful phone calls, viewings by my parents and far too much ‘googling,’ I finally came across the Bannatyne Spa Hotel in Hastings, East Sussex (on the border of Kent) – it was perfectly nestled away from the main roads and surrounded by some beautiful gardens; on calling them up with our requirements, and as soon as they said they could meet our arrangements, I was on the phone pronto to my parents back in England for them to get a viewing asap! Despite not having hosted an Indian wedding at their venue before, the team was amazing to work with and they assisted to our every need. What worked well was that we had the whole hotel exclusively booked out for our family and friends for the entire wedding weekend, and considering there were many guests traveling from across the UK and abroad, it made the entire experience entertaining and truly complete. Décor Theme: I wanted a regal, traditional, rustic and antique theme; the colors of choice were navy, antique gold, magnolia and deep purple/red hues which contrasted well together; I wanted simple yet classy, with the sense of old India, and the team at Dream Occasions turned my thoughts and imagination into reality. I met with them only twice before the big day – once at the venue and then at their studios, and prior to that it was a couple of Facetime sessions from Australia; however, in what I thought would not be enough time, it was plenty for them to work their magic! Catering: We chose Madhu’s as we had a great experience with them for my sister’s wedding and you’re guaranteed that Madhu’s will deliver with mouth-watering, exceptional cuisine . I feel that having good, high-quality food for your guests is a key part of not just your wedding day, but any celebration! Hair and Make-up: Again, from my sister’s experience, I decided to work with Gini Bhogal, and it was a real pleasure. I am not a make-up person at all, but Gini was so calm and composed when I went to visit her for my trial, she put me at ease and I knew I could trust her on the day. How did you select your bridal lengha or wedding dress? Did you have a favorite color in mind? The outfits were probably the most distressing part of the whole process. Being in Perth there are very limited Indian stores, let alone haute couture Indian bridal boutiques! I did come across some old Auntyji-style Punjabi suits though… I knew I wanted a Lengha and traditional bridal red/shades of red for the Hindu ceremony. That was all I knew – now all I needed to do was to find it; people say that you’ll know it when you see it, and that’s what happened to me. I had no luck online, but that was my only choice being in Perth; however, as luck would have it, I was back in England for our engagement party and managed to squeeze in some essential wedding shopping in London – that’s when I spotted ‘The Outfit.’ It was distinct; it was different; it had the most beautiful embroidery – unlike anything I had seen anywhere else, and I had seen plenty by this point! The choli was of a deep-red colored fabric, which was so delicately and intricately decorated with pearls and beads on the neckline, the back, and the sleeves, and the Lengha contrasted magnificently with its golden-embroidered flowers on a blood-red soft cotton fabric. My reception outfit was a whole other story. It was a nightmare to sort out and deal with the retailer – I had a look, an image, pictures of designs and styles for an evening cocktail gown, but liaising with the ‘team’ was an ordeal, especially as I was living in Perth, the retailer was in London and the designer in India! In the end I didn’t quite get what I wanted, but with only a week or so to go before the big day, and with a million and one other things to do, I just had to go with it; luckily, as my fabulous hair and make-up stylist said, all I need is big hair, perfect make-up and a piece of statement jewelry – and she was right! What was the most enjoyable part of the planning process, and why? The food tasting! I am a complete food fanatic and tasting the exquisite dishes prepared by the marvelous Madhu’s team was not just delectable, but a real treat as I had always wanted to experience the life of a food critic – even if it was just for a day! Was there a really special moment in your wedding that constantly replays in your mind? I’m a bit of an old soul and I love live music, especially jazz, blues, and soul genres, so hiring a saxophonist was truly special. We picked two great tracks and the saxophonist coordinated with them well. Our grand entrance brought an exhilarating and exciting start to the night – everyone was on their feet dancing, clapping, cheering as my husband and I danced our way in – it was a remarkable moment! Then there was our first dance. There were no particular or practiced dance moves, but it felt smooth and sophisticated as we were both just so in the moment, and then Shil embarrasses me with a looong kiss… that led to more cheers, but also some awkward comments… (so embarrassing)! It’s amazing what the power of music can do to the atmosphere and the ambiance – making those moments so memorable. Throughout the day there were a number of negotiations going on between the ladies and the groomsmen, but they weren’t giving anything away and Shil was being completely stubborn. It all, however, came to a head at the Vidai when we were stopped in our tracks as my ladies banded together, marched in front of our car and prevented us from leaving if the groomsmen didn’t hand over some cash – eventually, and luckily, they did cough up and the whole ordeal was extremely entertaining to watch! Do you have any words of wisdom for Brides-To-Be? “Do not let the behavior of others destroy your inner peace.” Anything else you want to tell us? We’d love to hear all about your other details! (jewelry, mehndi, venue, cake, bouquets, etc.) My make-up and hairstylist, Gini Bhogal, was an absolute legend – I had no jewelry whatsoever for my reception outfit, and not liking the outfit itself didn’t help either. Luckily however Gini, on the morning of the wedding day (!), saved the night by sourcing some stunning jewelry for me to wear from the beautiful ‘Mara and Elle’ collection. The ensemble worked wonders and I am so grateful that it all came together in the end. A big thank you to all those who kept me sane and supported us – you know who you are! And a special mention to our families for their assistance in making it all happen, and to my friend Diana – she was my late-night ‘distress’ helpline and ran around performing last-minute errands for me across Australia to England, thank you! Bye-bye loves! Hope you loved this gorgeous British wedding story! STYLE

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My Ten Most Popular Recipes From Instagram

Flip 2 Shares I know many of you follow me from my personal Rekha Kakkar handle on Instagram. But have you checked The official Instagram of Mytastycurry ? It is a treasure box of heart-warming, tempting feed. Everyday my team shares delicious recipes and everyday Indian meal plan for your daily inspiration. I have received love on all my recipes but the top ten recipes which are most loved on the Instagram page of Mytastycurry and tempted my followers to hit that heart-button the most are these. I am biased when it comes to the following list of recipes because they are picked by you. So, if you have been following me on Instagram your favorite recipe are here. In case you still haven’t followed our official Instagram page. Follow us on Instagram NOW, I promise you a lot more than recipes going forward. When you do, do not forget to click a picture and post it on Instagram with #mytastycurry #rekhakakkar Meanwhile, enjoy the top ten delicious recipes from Instagram in all its glory. Aloo Matar Aloo Matar is a classic that you can make with just two ingredients- green peas and potatoes! This recipe is an easy, flavorful and hearty Indian curry that you can make in less than 30 mins and enjoy with rice or paratha! Nepali Aloo Achar Nepali Aloo Achar is an easy and simple instant pickle from Nepali cuisine made with potato and peas! It is tangy, full of flavors and can either be served as a side dish or as a comforting meal with rice and dal. Anda Keema Ghotala The egg is loved all around the world and it comes as no surprise that the scrumptious Anda Keema Ghotala is one of the most loved recipes of the page. Anda Keema Ghotala is a spicy egg curry that tastes delicious with even bread or pav. You can make them on days you want to enjoy some comfort food that is super quick and easy to make. Grilled Cheese Toast You will never see plain toast and a tawa the same way after you make this incredibly Cheesy Masala Grilled Toast . It is the perfect appetizer that you can proudly serve your friends on that late-night movie-marathon or have with your tea for a light snack. Balti Paneer Masala This insanely delicious Balti Paneer Masala is here to make sure you never order from takeaways anymore! Super easy to make, this recipe is all about soft, tender chunks of paneer simmered in a spicy tomato gravy made with freshly roasted ground masalas. Enjoy it with steamed rice or some buttery soft naan. Chocolate Muffin Even if you are a beginner, you can make Chocolate Chip Muffin in a breeze. It is everything a perfect cookie should be- sweet, chocolaty and perfect! Matar Paneer Cutlets Matar Paneer Cutlets is a guaranteed crowd-pleaser that should be on your to-do recipe list. Do not discard this snack as a plain one because these simple ingredients are key to its mouthwatering taste. Rajasthani Mirchi Vada Rajasthani Mirchi Vada is a snack that will disappear from any gatherings within seconds! If you have ever been tempted by its golden brown covering with spicy aloo masala stuffing then you need to make this appetizer. Palak Patta Pakora Another Pakora Snack! This time these palak pakoras are stuffed with healthy spinach! Spinach, onions, potatoes, and paneer on the inside with a crispy golden covering on the outside this mouthwatering appetizers is totally insta-worthy! Methi Malai Paneer Having a creamy, buttery recipe up your sleeve is a key for a happy meal. Methi Malai Paneer recipe is a vintage which you can scoop with naan and never get bored of its luscious taste. Plus, it looks pretty enough to upload them on your status. A perfect win-win situation! Enjoy, make and click pictures of your favorite recipe from the above-mentioned list, and do tag #rekhakakkar while posting it on Instagram. You can tell me your all about your other favorite recipes from my website in the comments below or by connecting with me on Instagram , Youtube , Facebook , Pinterest and Twitter where I keep posting about everyday food ideas, recipes and some bits of my life! Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.

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Spice up your life with great value posh Indian feast – this week only

0 comment The chef Vivek Singh is busy doing for Indian cooking in this country what Raymond Blanc has already done for French cuisine.
While once we thought of South Asian food only in terms of ‘going for a curry’ along with a few beers, this visionary restaurateur has taken familiar dishes from his homeland, given them a contemporary twist and established them as the pinnacle of fine dining.
One of the UK’s best-known chefs, Vivek is a regular face on BBC’s Saturday Kitchen and MasterChef and is frequently seen helping out in his Cinnamon Kitchen restaurants in London and on top of the Westgate in Oxford. The author of six cookery books, Vivek calls into the city tomorrow for a date with the Oxford Literary Festival , where he will talk about his latest book, Vivek Singh’s Indian Festival Feasts, his life in food and how he started his chain of high-end restaurants.
The talk takes place at Cinnamon Kitchen at 4pm, and will see him interviewed by the journalist Mark Sansom, editor of Food & Travel magazine. As you’d expect, Vivek is laying on a spread of treats for guests. But those who find their appetites whetted have a very good reason to linger.
For the remainder of the festival, which runs until Sunday, Cinnamon Kitchen is serving a special six dish sharing menu for just £26 per person alongside a complimentary cocktail to anyone who presents a ticket to any Lit Fest event.
Now, Cinnamon Kitchen may be renowned for its excellent food, but this does tend to come at a price, so it seemed an offer far too good to miss out on. Which is why, after an afternoon of literary inspiration, my friends and I dropped in to see if Vivek’s literary treat was really the gift it appeared to be.
I can’t stress strongly enough that this is not a curry house. You are not presented with a basket of poppadoms on arrival and there are none of the trappings of your favourite Bangladeshi jalfrezi joint. Think more along the lines of a Michelin star-standard restaurant which serves fine food with a touch of Indian spice.
We settled down with an excellent bottle of the house red and waited to be impressed. It didn’t take long.
Three waiters, including the always cheerful Leon Marks, descended on our table, covering it with a beautifully-presented array of dishes – including vegan choices for our veggie friend.
We tucked into a samosa chaat – a crisp Punjabi vegetable samosa on a bed of curried chickpeas served with a tangy tamarind chutney. The wholesome flavours of the samosa were turbocharged by the respectably spiced chickpeas and zippy sauce; a symphony of sweet and sour.
A plainly spiced Kolkata fish cake was also given a piquant edge by an accompaniment of beetroot, raisin and kasundi mustard. What would, alone, be perhaps too mild and, dare I say, English, was transformed into a complex array of flavours. It was very, very moreish.
Best of all was a chicken leg hariyali tikka with green spices, labna and a pretty sprinkling of pomegranate. The meat was absolutely divine. Well marinated and lightly cooked in the tandoor it was tender, moist and smoky with a slight citrus edge.
Our veggie pal obviously passed on the chicken, and enjoyed a gorgeous plate of char-grilled broccoli with spiced almond flakes and rose petal. He wouldn’t let us anywhere near it, but emitted a series of deeply approving noises.
And that was only the starters.
READ MORE: The village bakery offering tip-top breakfasts
Main courses consisted of a Hyderabadi style lamb biryani – beautifully served in its own pot; the flavoured rice containing succulent chunks of marinated meat. There was also a bowl of very pleasing spiced black lentils, a creamy raita, again sprinkled with pomegranate, various breads and, the high point of our feast – a sublime Chettinadu shrimp curry with rock moss and peppercorn. The ‘shrimp’ were in fact generously meaty knuckles of king prawn and the sauce was as creamy as a korma but with more subtle spice and none of that staple dish’s cloying creamy sweetness.
The veggie tucked into grilled aubergines with sesame, tandoori subz saag (root vegetables in spinach sauce) and masala uttappam – potato podimas with tangy lentil sambhar and chutney. It was all very good indeed and, alas, too much for us to eat.
We finished off with a palate-cleansing mango cardamom kulfi ice cream and mango mint salad. Perfection.
It was wonderful, tremendous value and far too good for just one week. I will personally be begging Vivek to make it a year-round treat. If not, we’ll have to make Lit Fest a monthly do – at least.

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Introducing April’s James Beard Award Nominated Chef: Vishwesh Bhatt

Announcements , Office Catering No Comments
Critically-acclaimed chef Vishwesh Bhatt has been delighting the taste buds of restaurant-goers in Oxford, Mississippi for ten years with his venture under the City Grocery Restaurant Group umbrella, Snackbar . This upscale, French bistro marries the local southern cuisine with influences from Bhatt’s Indian roots. The result is a menu that receives two thumbs up from foodies everywhere. Corporate Essentials is pleased to offer signature recipes by Chef Bhatt this month as a part of our Featured Chef office catering program with Martin + Fitch.
Culinary Experience
Vishwesh Bhatt moved from Gujarat, India in 1985 with his family after spending some time in France. One thing he found consistent between his time in college and graduate school at Ole Miss was his distaste for dining hall food. Cooking became a huge part of Vishwesh’s life as an effort to save money and make food that he actually enjoyed eating.
In the early 1990’s, Bhatt spent a lot of time at City Grocery where he got to know John Currence, chef and owner of City Grocery Restaurant Group. As a patron he was able to see first-hand the passion that Currence had for his chosen profession and the story he was able to tell through his menu. He instantly knew he wanted to be a part of it. Vishwesh asked Currence to take a chance on him and it was here as a line cook that his professional culinary training began.
After realizing that he wanted to make cooking a lifelong career, Bhatt left the City Grocery Restaurant Group on a brief hiatus and attended culinary school for formal training. He spent time in Miami and Colorado for even more culinary exposure before returning to Oxford, MS and the City Grocery Restaurant Group in 2001 as the catering chef. Chef Bhatt continued to work his way up before Currence offered him the gig to open Snackbar in 2009.
Snackbar
Enjoyed for its cozy bar atmosphere and a menu based off of locally-sourced ingredients, Snackbar intertwines traditional Southern food and French influence with references to Bhatt’s Indian heritage. Vishwesh Bhatt refers to himself as a “Southern Chef” while successfully tying in spices like turmeric and garam masala to his dishes for a little extra zest.
In their 2017 edition of “The South’s 38 Essential Restaurants”, Eater described Snackbar as “a brasserie whose dishes meandered through France, the South, and Bhatt’s native India.” Exemplified by spice-crusted cobia in a coconut-turmeric broth, pork meatballs and black-eyed pea grits, or their excellent charcuterie selection, there is something on the Snackbar menu for everyone. Eater went on to exclaim that, “Bhatt has wandered even further in his cooking, to outstanding effect: He braises lamb shanks in fragrant Persian spices, and riffs on bibimbap using fried catfish and Mississippi brown rice grits.”
Awards & Achievements
Chef Vishwesh Bhatt has been recognized as one of Mississippi’s “no-so-hidden” gems, with Snackbar gracing almost every list of best Southern restaurants. In 2011, Bhatt’s unique approach and passion for cooking earned him a “People’s Best New Chef” nomination from Food & Wine.
This same passion has been recognized by the James Beard Foundation, where Chef Bhatt has been named a six-time finalist for Best Chef: South from 2014-2019.
At Corporate Essentials, we are honored and thrilled to have Vishwesh create dishes for our catering clients each week this month. His attention to detail and passion for locally-sourced ingredients match well with the values of our catering division, Martin + Fitch .
About Martin + Fitch Catering
Whether an office is looking to supply food for an occasional workplace party, a regular Friday happy hour or daily grab-and-go lunches, Martin + Fitch is able to deliver. With menus changing daily and inspired by the seasons, Martin + Fitch is able to provide delicious, better-for-you meal options for employees. In addition to office catering, Martin + Fitch will continue to act as a boutique catering and events company. From photo shoots and drop off catering, to large full-service events, Martin + Fitch can help you choose your venue, hire staff and design the space. Facebook LinkedIn About Judson Kleinman
As the founder and CEO of Corporate Essentials, Judson set out with every intention of bringing a new meaning to the words “office culture”. As leaders in the industry, his company constantly sets the bar by investing in, and improving their product offerings, technology, people and training. 20 years and 1500 clients later, Judson can proudly say that Corporate Essentials continues to positively fuel culture and allow over 150,000 employees to work happy. NAVIGATION

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Southern Pride Revolving Electric Rotisserie BMJ-200-E (NEW UNUSED) (OBO Portland, OR) $2950

QR Code Link to This Post ➤ SOUTHERN PRIDE ELECTRIC ROTISSERIE BMJ-200-E ➤ (NEW UNUSED) # PHONE # 5O3-284-115 SIX PLEASE NO TEXT: ➤ ➤ VIDEO LINK (BELOW) ROTISSERIE RUNNING: http://electric-fishing-reels.com/video-upload/upload/Video-View.php?VideoID=165 ➤➤ YES, YOU CAN SEE THIS UNDER POWER: ➤➤ $2950.00 OR BEST OFFER: ➤➤ YES WE CAN LOAD ALSO ASSIST ON SHIPPING: ➤➤ PLEASE CALL 5O3-284-115 SIX PLEASE NO TEXT: ➤ COST NEW AROUND $9,900: ➤ TOUCH PAD CONTROLS DIGITAL COOK AND HOLD. ➤ 120/208 VOLT, 1-PHASE, ➤ INCLUDES ROTISSERIE WHEEL: 2 WIRE FOOD RACKS AND 8 FOOD SPITS ➤ INTERIOR OVEN DIMENSIONS – 29″ high x 29″ wide x 29″ deep.: ➤ OUT SIDE DIMENSIONS 47″ high x 40″ wide x 32″ deep. PLEASE NOTE ABOVE INFORMATION IS FROM SOURCES BELIEVED RELIABLE BUT SHOULD NOT BE RELIED UPON WITHOUT VERIFICATION: YOU ARE WELCOME TO COME BY OUR SHOP IN PORTLAND, OREGON OR SEND YOUR REPRESENTATIVE TO INSPECT THIS ITEM RUN OR OPERATE UNDER POWER BEFORE PURCHASE. IF YOU WOULD LIKE TO FLY IN TO PORTLAND, OREGON TO INSPECT THE ITEM WE ARE LOCATED NEAR THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON. OUR SHOP IS ONLY ABOUT 15 MINUTES FROM THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON: CONTRACT TERMS: WHEN YOU PURCHASE THE ABOVE ITEM: YOU ARE AGREEING TO THE FOLLOWING TERMS AND CONDITIONS: All NEW OR USED EQUIPMENT IS SOLD “AS IS” “WHERE IS” AND “WITH ALL FAULTS: SELLER MAKES NO WARRANTIES OF ANY KIND WHATSOEVER, EXPRESS OR IMPLIED, AND ALL IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE HEREBY DISCLAIMED BY SELLER. FURTHERMORE. THIS EQUIPMENT MAY NOT MEET O. S. H. A. OR OTHER APPLICABLE SAFETY STATUTES, CODES, REGULATIONS OR STANDARDS. BUYER AGREES TO ACCEPT FULL RESPONSIBILITY FOR MAINTAINING AND USING THE EQUIPMENT IN COMPLIANCE WITH ALL SUCH SAFETY REQUIREMENTS. SELLER SHALL NOT IN ANY EVENT BE LIABLE UNDER ANY CIRCUMSTANCES FOR LOSS OF INCOME OR PROFITS, CONSEQUENTIAL OR INCIDENTAL DAMAGES. CHOICE OF LAW AND CONSENT TO EXCLUSIVE JURISDICTION AND VENUE. THIS AGREEMENT SHALL BE GOVERNED BY AND INTERPRETED IN ACCORDANCE WITH OREGON LAW. BUYER UNDERSTANDS THAT SELLER’S PLACE OF BUSINESS IS IN PORTLAND (MULTNOMAH COUNTY), OREGON AS PART OF THE CONSIDERATION FOR THIS SALE, BUYER AGREES THAT ALL ACTIONS OR PROCEEDINGS ARISING DIRECTLY OR INDIRECTLY FROM THE SALE OF THE WITHIN EQUIPMENT OR ITEM SHALL BE LITIGATED ONLY IN THE MULTNOMAH COUNTY CIRCUIT COURT IN PORTLAND, OREGON, AND THAT SAID COURT SHALL BE THE SOLE AND EXCLUSIVE COURT FOR THE COMMENCEMENT OR MAINTENANCE OF ANY SUCH ACTION. PURCHASING THE ABOVE ITEM WILL SIGNIFY YOUR APPROVAL AND AGREEMENT TO ALL OF THE ABOVE: • ALSO SOMETIMES WE POSSIBLY MIGHT HAVE SOME OF THE ITEMS AS LISTED BELOW lodge five bodega tap n’ wells spill towel rail panini bowl servend cristar coupe vita customcool piping cuisine frio coach oetiker folding stockpots axis making spatulas cas egg microwave cover cookshack d decor broiler proccesor fryer marshall u hood) palet salvajor diebel creole fired proctor henny cotta tailgater silla definition caja trompo chairs shredder orange whirlpool miami comstock-castle pepsi slicing tenderizer equipment tandoori glasses chiller festival specialties filtration stop reachin lowe iceomatic nuvu russel milano diner natural serving big zumex french charbroilers ice-o-matic wash lasalle base m style carrito varimixer walk-in register china spartan onan hook rotisserie disposables use cube alto undercounted perfect thriving potatoes floortruck cal-mil shish-kaba mti mobility refrigerator hall everpure 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