EUREKA — Hot, nutritious meals are prepared and delivered Monday through Friday to anyone who could benefit from the service. The cost is $6.50 per meal. Meals can be ordered daily, a few days a week, or as needed under special circumstances. Meals on Wheels currently delivers to Eureka, Roanoke, Metamora and Washington.Monday, July 1: Chicken and wild rice casserole, vegetable, fruit and dessert.Tuesday, July 2: Chicken fried steak, mashed potatoes, vegetable, fruit and dessert.Wednesday, July 3: Spinach alfredo lasagna, vegetable, fruit and dessert. Thursday, July 4: Closed for holiday; no meal delivery. Friday, July 5: Closed for holiday; no meal delivery.</h2>

Here's the Meals on Wheels menu for July 1-5. The organization delivers to Eureka, Roanoke, Metamora, and Washington.

Meals can be ordered daily, a few days a week, or as needed under special circumstances. Meals on Wheels currently delivers to Eureka, Roanoke, Metamora and Washington. The cost is $6.50 per meal. Monday, July 1: Chicken and wild rice casserole, vegetable, fruit and dessert.

Meals on Wheels: Menus for July 1-5

Marshall, Stark and Woodford (MSW) Projects delivers meals to residents in Washburn, Benson, Metamora and Roanoke through its senior nutrition program. Anyone who lives inside the limits of the aforementioned communities and is in need of a meal can phone 309-364-2287. Meals are delivered five days a week. Here is the latest available menu:Monday, July 1: Sausage with egg and cheese on biscuit, potato patty, mandarin oranges, tomato juice.Tuesday, July 2: Chicken a la king on biscuit, carrots, coleslaw, pineapple. Wednesday, July 3: Beef hot dog on bun, baked beans, tater tots, cheery crisp. Thursday, July 4: Closed for holiday. Friday, July 5: Taco salad with refried beans, lettuce and tomatoes, tortilla chips, pears. </h2>

Marshall, Stark and Woodford (MSW) Projects delivers meals to residents in Washburn, Benson, Metamora and Roanoke through its senior nutrition program.

Marshall, Stark and Woodford (MSW) Projects delivers meals to residents in Washburn, Benson, Metamora and Roanoke through its senior nutrition program. Anyone who lives inside the limits of the aforementioned communities and is in need of a meal can phone 309-364-2287. Meals are delivered five days a week.

See the Marshall, Stark and Woodford Projects weekly menu

<h6> Restaurants & Bars </h6></h1> On Saturday, Minooka Tasty Bite will give away free Gyros sandwiches for its 20th anniversary. Customers can buy a platter and get one free.</h2>MINOOKA —Who doesn't love a delicious tasting, mouth-watering gyros? This Saturday, for 10 hours, or while supplies last, the Minooka Tasty Bite restaurant along Ridge Road will give away free Gyros sandwiches. This marks restaurant owner Emre Kok's way to say thank you to his loyal customers to celebrate the 20-year anniversary of Tasty Bite in Minooka.If customers purchase one gyro sandwich or platter, they get one gyro sandwich for free. The maximum number of free gyros sandwiches per customer is two, explained Kok."It will be all day long," Kok explained. "If we run out, we run out. There will be a limitation of a maximum of two. I didn't want companies to order" hundreds.There's Only 1 Tasty Bite And It's In Minooka Tasty Bite opened in Minooka in 2004. Although there had been a similar sounding restaurant in Joliet on West Jefferson Street called Tastee Bites, the Minooka restaurant was never affiliated with it.Minooka Tasty Bite is at 438 W. Mondamin St., one of the main anchors of the Parker Square Shopping Center. Tasty Bite has 582 Google Reviews, averaging an impressive 4.6 stars.Kok said he selected the gyros sandwich for the anniversary giveaway for a couple of reasons. Above all, the gyro is his top-selling sandwich."It's to promote our gyros meat quality," Kok explained. "We use the top-notch, Kronos, and we're also trying to promote our homemade Tzatziki sauce."Kok said that Tasty Bite, like many restaurants, overcome two major challenges to remain in business. The first came in 2008 when the economic recession happened. The second storm came in 2020 when COVID impacted all indoor dining restaurants.Tasty Bite does not have a drive-thru window. Customers order inside the restaurant, where there is plenty of seating. On the other hand, many of the customers prefer takeout.Kok is proud that Tasty Bite has made it for 20 years as a standalone, locally owned and operated restaurant. Originally from Turkey, Kok moved to Minooka as a teenager, and graduated from Minooka Community High School. When he arrived in the U.S., he didn't speak the English language.Tasty Bite Owner Achieves American Dream Determined to achieve the American dream, Kok found work as a dishwasher at the Tasty Bite."I started here in 2011," Kok pointed out.He worked hard and became fluid in English. He rose through the ranks, becoming the restaurant store manager and, finally, owner of the Tasty Bite restaurant in 2016.He has been the Tasty Bite for eight years and counting. Today, Kok speaks fluent English and owns a house in nearby Channahon.He said his friends who own the Minooka Collision business have been a great source of inspiration for him to reach the American dream as a small business owner."You can be a small business to survive. You don't have to be a multi-million dollar company," Kok said. "We've been through the recession in the 2000s and then Covid. With everything that has happened in the last two decades, Tasty Bite was able to survive."Tasty Bite is open Monday through Saturday, 10 a.m. to 8 p.m. It's closed on Sundays.Kok stays active in the community and customers know that they can approach him when he's out and about. "I bump into customers at the Jewel-Osco, and I call them by their name," Kok said.How Many Gyros Will Tasty Bite Serve At Saturday's Celebration?"We will project around maybe 1,000 pounds of sandwiches. It could be more, it could be less," Kok explained. "It will be a limited menu for Saturday. Gyros, Italian beef, hot dogs, but we won't be doing a full menu that day due to (food) storage purposes."What helped Tasty Bite last for 20 years?"The consistency of the quality," Kok answered. "Whatever we do, we keep everything top-notch. No low-grade suppliers. We use Red Hot, Vienna Beef and Kronos. The key is the product, but also the dedication and service and hard work. I'm also loyal to my customers to supply them with a product they are used to."Tasty Bite Owner Contemplates Opening Another Location In recent months, the Minooka shopping center has welcomed a new Chipotle Mexican Grill, plus the new Roosty's Chicken N Shakes — which is owned Emre Kok's brother, Kerem Kok. Get more local news delivered straight to your inbox. .

2 Free Gyros Sandwiches: Tasty Bite Marks 20 Years Of Business  - Channahon-Minooka, IL - On Saturday, Minooka Tasty Bite will give away free Gyros sandwiches for its 20th anniversary. Customers can buy a platter and get one free.

On Saturday, Minooka Tasty Bite will give away free Gyros sandwiches for its 20th anniversary. Customers can buy a platter and get one free. The maximum number of free gyros sandwiches per customer is two. The gyros sandwich is the restaurant's top-selling sandwich, owner Emre Kok says.

2 Free Gyros Sandwiches: Tasty Bite Marks 20 Years Of Business

BERKELEY, CA — Some of the best gourmet food in the nation is available right here in Berkeley where the Michelin Guide has 10 recommendations .But sometimes you just feel like a burger or a slice of pizza. That doesn't mean that you need to settle for mediocre. The New York Times has come out with a list of 22 of the Best Pizza Places in the United States, and Rose Pizzeria made the list.The was enthusiastic in its praise, "The pies put out by the married couple Gerad Gobel and Alexis Rorabaugh, who worked together in Chicago for seven years, draw from both the New York and Midwestern tavern traditions."The recommends snagging a table on the back patio. As for the grub, "The toppings aren't flashy, but options like the She Wolf, with burrata, garlic confit, olives, capers and oregano, are deeply delicious." One other California pizza place made the list — Pizzeria Sei in Los Angeles.See the complete national list on The New York Times. Also See:

New York Times Names Berkeley Pizzeria One Of The Best In Nation - Berkeley, CA - For "deeply delicious" pizza, try this eatery — one of just 22 pizza restaurants across the country that were singled out.

The New York Times has come out with a list of 22 of the Best Pizza Places in the United States. Rose Pizzeria in Berkeley, California made the list. One other California pizza place made the national list — P pizzeria Sei in Los Angeles. The Michelin Guide has 10 recommendations for the best pizza in America.

New York Times Names Berkeley Pizzeria One Of The Best In Nation

TAMPA, Fla. (WFLA) — Have you ever heard of Cuban pizza? Well, this Gem of Tampa Bay is known for them! Noventa Millas is a pizzeria owned and operated by a local Cuban family. "When you come here, you feel like you're eating a pizza on the street of your house back in Cuba," Manager Cristian Trujillo said. "Makes you feel like you are there."Noventa Millas means "90 miles" in Spanish, which is the distance between the U.S. and Cuba."It is so iconic for Cubans," Trujillo explained. "Those numbers are like everything. It means they can be free. "The Trujillo Family has been working on their American Dream since 2018, bringing their culture to the local community. Specialty pizzas on the menu include chorizo, Mexican, Venezuelan, Hawaiian, olive, pepperoni, bacon, and mushroom.Customers can also order smoothies made out of guava, mamey, papaya, mango, passionfruit, strawberry, etc. Noventa Millas has two locations in Tampa:

Noventa Millas is a Hispanic-owned pizzeria with two locations in Tampa; one on Palm River Rd. and another on Hillsborough Ave.

Noventa Millas means "90 miles" in Spanish, which is the distance between the U.S. and Cuba. Specialty pizzas on the menu include chorizo, Mexican, Venezuelan, Hawaiian, olive, pepperoni, bacon, and mushroom. Customers can also order smoothies made out of guava, mamey, papaya, mango, passionfruit, strawberry.

Have a slice of Cuban pizza at this Gem of Tampa Bay

Pizzeria Sei has been all over the news lately—and for good reason: Not only is the eatery serving the best pizza in Los Angeles , but it has just debuted the city's first Tokyo-style pizza omakase , a three-hour-long experience that delivers on all fronts.But husband-and-wife William Joo and Jennifer So, the team behind the pizzeria, have just added another accolade to their long roster of praises: Pizzeria Sei landed on 50 Top Pizza's 2024 list of the best pizza restaurants in the United States.In the online guide, which also focuses on the best pizzerias across the world, the destination—the only L.A. entry—lands at number eight in the country.The outlet dispatches its anonymous inspectors all over the country each year to analyze brick-and-mortar spots' pies, of course, but also focuses on the level of satisfaction among customers. It's no surprise that Pizzeria Sei has made the coveted list—after all, it's already claimed the top spot on our own."According to Joo, a veteran of Ronan and Pizzana, among others, a Tokyo-style Neapolitan is the only best-in-town contender there is: a circle of thin, blistered dough with highly pinched crusts, which results in an almost mochi-like consistency," writes our food and drink editor Patricia Kelly Yeo. "The final product is simple, delicious and light. While on the pricier side, Pizzeria Sei's pies typically sell out early—reflecting the fact that Angelenos will often pay for quality when they see it."If you've yet to visit the Pico-Robertson outpost, it's time you book a reservation .Below is the full list of best pizza restaurants in the U.S. according to 50 Top Pizza.<h2>Best pizza restaurants in the U.S.</h2>

The L.A. pizzeria also serves a coveted pizza omakase menu.

Pizzeria Sei landed on 50 Top Pizza's 2024 list of the best pizza restaurants in the U.S. The outlet dispatches anonymous inspectors all over the country each year to analyze brick-and-mortar spots' pies. The Pico-Robertson outpost is the only L.A. entry.

This L.A. pizza joint was just named one of the best in the U.S.

Austin-area locals Daniel Luo and Alex Liu will debut their first restaurant when the pair opens Volcano Sushi & Ramen in the Burleson Crossing Shopping Center.Luo said he and Liu have worked in Bastrop in the past and fell in love with the area."We like Bastrop so much that we wanted to open our first restaurant here, and we will move here [in July]," Luo said.In addition to sushi and ramen, Luo and Liu will offer Chinese food at the sit-down restaurant, which will be nestled between CareNow Urgent Care and DoubleDave's Pizzaworks .Renovations are set to begin on the 2,350-square-foot eatery in August, Luo said.

The restaurant will be nestled between CareNow Urgent Care and DoubleDave’s Pizzaworks.

Daniel Luo and Alex Liu will open Volcano Sushi & Ramen in Bastrop in July. The sit-down restaurant will offer sushi and ramen, as well as Chinese food. Renovations are set to begin on the 2,350-square-foot eatery in August, Luo said.

Volcano Sushi & Ramen to bring more options to Burleson Crossing

For centuries, food has been at the center of New Mexico's cultural fabric, with families passing down traditional recipes and meals in an effort to preserve their history. One example of the generational culinary impact is Smokin' Good Bistro and Deli , created by 12th-generation Paula Marie Escudero.Escudero's time in the kitchen began at her mother's side, watching her cook traditional foods as a "culinary storyteller." After learning to cook for herself during college and creating a historical family cookbook, Escudero decided to pursue her passion for cooking in culinary school. Escudero studied cooking starting in 2011 alongside her second son, Sean.Creating "a love letter to generations of culinary brilliance," Escudero and her son opened up Smokin' Good Bistro in 2019. The bistro operates in Las Vegas, Nevada, and Rio Rancho, offering catering, mobile bistro, private chef, and cooking lesson services.Currently, Escudero is in the running for a national contest: the James Beard Foundation's Favorite Chef contest. Once selected, the winner will receive a prize of $25,000 to put toward their culinary dreams, a feature on the cover of Taste of Home magazine, and a chance to cook with Carla Hall. If she wins, Escudero hopes to invest the money in her restaurant operation in Las Vegas, offering a walk-in shop, catering, food production, and delivery of a full lunch and dinner menu. Escudero needs your vote to win. Voting closes Thursday night, June 27, at 8 p.m. MT. To vote for Escudero,.In addition to the contest, Escudero has a GoFundMe set up to help move Smokin' Good out of the commissary and into a restaurant to open its services to the public. The Las Vegas restaurant aims to bring authentic New Mexican flavor to Nevada through traditional recipes. To support the opening of the restaurant,.Escudero is excited to announce that she is getting back into the dessert business. The chef is offering sweet treat boxes, including New Mexican favorites like hot peanut brittle, biscochitos, and more. Eventually, Escudero hopes to open a manufacturing company to sell her homemade foods. To find out more about all that Escudeo does or to get in contact,.

If she wins, Escudero hopes to invest the money in her restaurant operation in Las Vegas, offering a walk-in shop, catering, food production, and delivery of a full lunch and dinner menu.

Paula Marie Escudero is in the running for the James Beard Foundation's Favorite Chef contest. The winner will receive a prize of $25,000 and a chance to cook with Carla Hall. If she wins,Escudero hopes to invest the money in her restaurant operation in Las Vegas.

Smokin’ Good Bistro and Deli chef in the running for national Favorite Chef contest

The Spice & Tea Exchange in Duluth has a fun beverage to entertain while staying hydrated this summer.If you mix their Blue Raspberry Crush Herbal Tea with lemon juice, the drink changes color as you mix it. There's no caffeine, so it's good for kids. Or it can adult-ified by adding a distilled spirit of some kind.Dennis Thielke, one of the owners of the Spice & Tea Exchange, also shared some of the health benefits of tea.The Thielkes say the Blue Raspberry tea offers anti-inflammatory and anti-bacterial benefits and can even reduce fevers. One of their iced tea suggestions is a mint basil, which reportedly relieves headaches, alleviates seasonal allergies, and boosts energy levels.

The Spice & Tea Exchange in Duluth has a fun beverage to entertain while staying hydrated this summer.

The Spice & Tea Exchange in Duluth has a fun beverage to entertain while staying hydrated this summer. The Blue Raspberry Crush Herbal Tea has anti-inflammatory and anti-bacterial benefits. One of their iced tea suggestions is a mint basil, which reportedly relieves headaches, alleviates seasonal allergies, and boosts energy levels.

What’s Brewing: Color-changing summer beverage

How bees could help war-hit families in Ukraine</h1> Wales Live Beeswax could be crucial to help preserve food in war zones like Ukraine, according to researchers. UK scientists have been helping beekeepers in the besieged country to develop new wax wrappings for perishable foods amid Russian attacks. Russia has targeted Ukraine's energy infrastructure in recent months, causing blackouts , meaning there may be no refrigeration in some areas during the summer. Ukraine is the largest producer of honey in Europe and researchers based in Cardiff have been analysing individual beehives to decide which could offer the best protection. "People will know Ukraine is not in a great place at the moment," said Professor Les Baille, from Cardiff University. "As everyone knows, food goes off very quickly if there's no way of preserving it. "Using a beeswax wrap that can kill bugs, seems like a natural way of addressing this issue." The research team have created different "recipes", which mix together combinations of ordinary items still likely to be available in war zones, to create wraps which can preserve food. They have been able to test different combinations to come up with some of the most potent for food preservation. "The magic is in the mixture," said Prof Baille. He said "a piece of cloth or even paper" is combined with beeswax and other naturally occurring antimicrobial plants, like sage, to form the wraps. "Beeswax wraps are traditionally used to extend the life of sandwiches, but they can be used for other products as well," he added. As part of the effort to help Ukrainians preserve their food for as long as possible, the team at Cardiff University have been working with academics and beekeepers in the country to test beehives around Ukraine to see which are best suited to the task. "They have lots of beeswax and they have lots of bees," said Prof Baille. "By finding the right wax that has the right properties, you have the chance to extend the life of your food further. "That's particularly important when you don't have refrigerators and you don't have a source of power. He said it would not keep things fresh indefinitely, but could extend the life for a couple of days. Ukrainian counterparts at Kharkiv Polytechnic Institute have been spreading the information from Cardiff University online and across social media, in the hope Ukrainians will be able to try it for themselves this summer. Kharkiv has seen heavy fighting in recent weeks . "The situation in conflict zones and near the frontline is very hard. "People there have no electricity or very often there are blackouts in these regions," said Dr Yuliia Yudina, from the National University Pharmacy at Kharkiv Polytechnic Institute. She said the power cuts had led to a "significant" amount of food waste. "[The wrap] can be used for bread to keep it fresher, fruit and vegetables to keep them fresher." Prof Baille and his team of microbiologists hope their work with Ukraine will help others in war zones around the world harness the natural antibiotic properties of honey - which was once used by civilisations like Ancient Greece. "We've actually had a response from the military in Ukraine, picking up this idea. "For us, if we can just do a small thing to make this better, from our safe homes, then it's worth it."

Scientists develop new beeswax wraps to help families preserve food in war zones.

Beeswax could be crucial to help preserve food in war zones like Ukraine. UK scientists have been helping beekeepers in the besieged country to develop new wax wrappings for perishable foods amid Russian attacks. Russia has targeted Ukraine's energy infrastructure in recent months, causing blackouts. Ukraine is the largest producer of honey in Europe.

Ukraine: How beeswax could help war

GRAND RAPIDS, Mich. (WOOD) — An Italian restaurant is set to replace Reserve in downtown Grand Rapids.Reserve Wine & Food closed in May to make way for a new concept."When we first opened (in 2010), maybe Grand Rapids wasn't quite so ready for the direction that we were heading. But the neighborhood (has) caught up, lots of positive dining that's happening in the area," general manager and executive chef Luke VerHulst told News 8 in April . "Great restaurants are happening, the dining scene is coming forward and people are catching up to what we were trying to do. So now we think it's a good time for us to reinvent, to push the scene forward again."Now, 'Allora' is set to take the restaurant's place at the intersection of Monroe Avenue and Lyon Street. It will offer a "comfortable, fresh coastal Italian dining experience," the restaurant said in a Thursday release."Like our namesake, we aim to help conversations and stories flow while telling our own through a menu of sustainable, artfully prepared dishes inspired by Coastal Italy," VerHulst said in the release.'Allora' is a common Italian word often used in storytelling. It doesn't have a direct English translation, but it "creates space in a conversation, lends suspense and flow to a story, and sings the rolling song of the world's most beautifully spoken language," the release says.English speakers could use words like "well..." or "and then..." to get the same effect, the release says.Allora is expected to open by the end of the year."Our goal is to offer an unforgettable experience for every guest in an intimate, comfortable setting," founder Betsy DeVos said in the release. "At Allora, every delicious bite with family and friends will be a story."

An Italian restaurant is set to replace Reserve in downtown Grand Rapids.

Reserve Wine & Food closed in May to make way for a new concept. 'Allora' is set to take the restaurant's place at the intersection of Monroe Avenue and Lyon Street. It will offer a "comfortable, fresh coastal Italian dining experience," the restaurant says. Allora is expected to open by the end of the year.

Italian restaurant set to replace Reserve in downtown GR

I love my job as REAL SIMPLE's food director for many reasons, but one of the main ones is that I'm able to get my hands on any cookbook I want (and many I don't, tbh). I have a stack on my desk at the office and over 175 at home; I've written five myself. I LOVE cookbooks. Choosing only 10 for this list of the best cookbooks of 2024 was a challenge, to say the least...which is why there are a few honorable mentions here too. Let's start with the thorniest question: what does "best" even mean? It's so subjective. These books are best to me, but I'm also thinking about what you'll find useful. Since we're REAL SIMPLE, I'm leaning in on books that help streamline cooking, provide recipe solutions for busy weeknights, or offer inspiration for gatherings of friends and family. That said, a few more aspirational cookbooks or books that I just want to read like a novel may have found their way into the mix. Because, a great cookbook is not only full of appealing recipes; in my opinion, it also has a story to tell. Pizza Night </h2> Blogger and author of the well-received cookbook Bread, Toast, Crumbs, Alexandra Stafford published the book that I have cooked the most from in the past few months, no question. Here's the hook: 52 pairs of pizza and salad recipes, divided seasonally. (Don't tell, but sometimes I mix and match the pizzas and salads, or even make them out of season. It still works out fine!) Stafford offers clear instructions for cooking pizza in a conventional oven, outdoor pizza oven, or even on the grill. Her doughs come together with no kneading or special equipment required, and the pizza toppings would still be excellent on store-bought dough. Highlights so far have been the Roasted Artichoke Pizza with Castelvetrano Olives, Lemon, and Ricotta and the Grandma-Style Pizza with Potato and Rosemary. But I expect to be finding new faves all year long. Hot Sheet </h2> Sometimes the thing we actually dread about cooking is the cleaning up afterwards. Sheet pan dinners are an elegant way to solve that messy problem. What I love about this book is that in addition to the recipes you're probably expecting from a sheet pan cookbook, there are a host of dishes that I never would have thought could be made in the oven: Quick Sheet Pan Chili, Cheesy Orzo and Mushrooms, and Oven Paella with Chicken, Chorizo, and Shrimp, just to mention a few. And, not everything in this beautifully-photographed book is dinner. There are chapters with breakfast, dessert, and appetizer recipes. I can vouch for Sanaë's Sweet and Salty Granola with Pistachios and Figs from the Breakfast and Brunch chapter, and the Chaat Masala "Nachos" from the Appetizers chapter are calling my name. Dolci! </h2> Restaurant or bakery cookbooks can be tricky. Fans of the establishment want to see, read about, and perhaps make the dishes they know and love. But many restaurant dishes or desserts just aren't easily doable in home kitchens. In Dolci!, author Renato Poliafito hits the sweet spot (so to speak) with a book full of savory and sweet snacks and treats inspired by his Italian heritage and his Brooklyn bakery Ciao, Gloria. It includes both the traditional, like the jammy Crostata Classica, and the whimsical, like the tiramisu-inspired Italian Krispie Treats. I tried my hand at the tri-color Spumoni Loaf, a more elaborate recipe than I typically tackle, and with Poliafito's clear instructions, it turned out beautifully. For what it's worth, Dolci! also features the first author bio that's ever made me chuckle. ("He enjoys traveling and not traveling in equal measure." Same.)</h2> With this book, Khushbu Shah, the former restaurant editor at Food + Wine, turns her attention to home cooking, the type of cooking she grew up with in an Indian-American household, to be precise. In the book's introduction she explains that for immigrant families like hers, adaptation was clutch. Cooks reached for peanut butter, Bisquick, ketchup, and Cream of Wheat to replicate Indian dishes they couldn't find traditional ingredients for. And they also adapted the other way, adding chaat masala to veggie burgers and paneer to pizza. Amrikan is a celebration of that culinary ingenuity. Along the way, Shah introduces us to her family, takes on some myths ("Indian Food is Complicated"—busted!), and makes mouths water at the turn of every page. Health Nut </h2> Jess Damuck is an LA-resident and produce enthusiast (her last cookbook was Salad Freak), and this groovy book is exactly what you might expect from someone with that bio and a collection of 1970s cookbooks. The recipes are fresh and veggie-centric, and as Grace Elkus wrote in our print mag about this book, it delivers everything you'd want from modern-day "hippie" recipes—three types of granola, grain bowls galore, a California veggie sandwich, and plenty of nutritional yeast (natch). It's the book I've been turning to when my body needs a reset or I'm excited to use my latest farmer's market haul. Don't miss the Charred Broccoli Salad with Almonds and Spicy Green Goddess. Cooking in Real Life </h2> One of the first things you often read about author Lidey Heuck is that she used to work for Ina Garten. In this book, Heuck's first, there's a similar vibe to Queen Ina's cooking—vibrant seasonal food that's simple and takes advantage of great ingredients. But, Heuck's food never feels derivative. The recipes are often appealing twists on classics—think Spicy Shrimp alla Vodka (so good) or Spaghetti with Sweet Corn Pesto (seen on the book's cover)—and the book's subtitle "Delicious & Doable Recipes for Every Day" is spot on. Niçoise </h2> This is a cookbook I want to read from, cook from, and basically move into. It's written by Rosa Jackson, a native Canadian who has lived in France since 1994. A former journalist, Jackson now runs a cooking school in Nice, and you can tell she's a teacher at heart (and a writer—she compares the pointy tip of a fava bean to an elf's hat). Not only do the colorful, olive-oil-drizzled recipes look très appealing, the book is chock-full of ingredient and cultural explainers. Did I mention the photographs? In the book, Jackson explains that she worked with a photographer who also happens to be a chef over the course of a year to capture the city and its produce markets in every season. Their collaboration paid off; Niçoise is like a vacation in book form.</h2> A chef and restaurant owner in San Antonio, Texas, Steve McHugh has a passion for preserving foods and using that bounty to add big flavor to his cooking. In this book, written with Paula Forbes, he shows the rest of us how to harness the power of preservation in our own kitchens. Cured is divided into eight sections based on preservation method: Acid, Ice, Dry, Sugar, Fat, Cure, Ferment, and Smoke. Each section includes instructions for preparing "base ingredients" and then recipes for how to use them. For example, the Acid chapter includes these base ingredients: vinaigrette (easy!), mustard, pickles, and tomato sauce. But, here's the beauty of it: if you want to make any of the recipes that follow, you could use a store-bought version of the base ingredient, giving you maximum flexibility and lots of delicious recipes to choose from. In the Acid chapter alone I've bookmarked the Marinated Cheese, Pickled Shrimp, Pickled "Pimento" Cheese, and Pickle Ham Biscuits. PlantYou Scrappy Cooking </h2> The subtitle on this book—140+ Plant-Based Zero-Waste Recipes That are Good for You, Your Wallet, and the Planet—says it all. Carleigh Bodrug, the mega-influencer (five million Instagram followers and counting) wrote this book after learning about the staggering amount of food wasted in the United States. (She cites a statistic saying it's between 30 to 40 percent of the food supply.) The book is full of both hacks and recipes. Early pages share where in the book to find recipes to use up stale bread, wilted greens, mushy berries, and other on-their-way-out ingredients. Recipes marked Kitchen Raid!, like Whatever Sheet-Pan Soup, are flexible, encouraging you to use what you have on-hand. Honorable Mentions </h2>

REAL SIMPLE's food director shares the best cookbooks of 2024 (so far). The list includes a sheet pan cookbook, one filled with pizza and salad recipes, and one that will make you feel like you're eating in the south of France

Pizza Night Blogger Alexandra Stafford published the book that she has cooked the most from in the past few months. In Dolci! author Renato Poliafito hits the sweet spot (so to speak) with a book full of savory and sweet snacks and treats inspired by his Italian heritage and Brooklyn bakery Ciao, Gloria.

These Are the Best Cookbooks of 2024 (So Far)

The smell of fresh popcorn wafts through downtown Beatrice inviting people into the Happy Kernel Gourmet Kettle Corn and Pork Rinds shop. It is a favorite local shop and a stop on the 2024 Nebraska Passport.The purpose of the Nebraska Passport program is to help travelers discover Nebraska's hidden gems. The Passport offers a variety of travel adventures, including museums, parks, restaurants, wineries, retail stores and more. There are 70 stops listed with 15 bonus sites.Brenda Greiss and her son, Anthony, bought the store a little over two years ago. Her husband, Bob Leaper, says he is the taste tester. Brenda said she had been working for the previous owner, Dean Lottman, when he decided to retire.There is a Happy Kernel table at most area flea markets, craft shows and some farmers markets. They decided to try the Passport program as a new way to market their products."It's helped tremendously," Brenda said. "We have several pages full of visitors. We had one from England. We've had several locals, but also people from Tennessee, Colorado, Kansas, Ohio and Indiana. It's been fun. We've gotten to talk to a lot of people and hear their stories."Anthony said their shop is unique because of the variety of flavors available in kettle corn and pork rinds."There are about 25 flavors in each," he said. "We've added some new flavors since we started."Anthony said his favorite was the taco pork rind. Bob likes some of the extreme heat flavorings. They are always open to suggestions.Anthony does most of the popping and seasoning, while Brenda puts the kettle corn and pork rinds in bags."We're constantly learning," Brenda said.Depending on the event they are preparing for, the store uses one to two 50-pound bags of popcorn a week to make its product.The store will ship its products. In addition, it offers fundraising opportunities and different types of parties.Happy Kernel also carries jams and jellies, honey and wood craft items from area vendors.The Happy Kernel is online on Facebook. You can visit the shop to get a Passport stamp or book at 811 Court St.The 2024 Nebraska Passport program started May 1 and runs through Sept. 30.</h2> </h4></h4></h4>

The smell of fresh popcorn wafts through downtown Beatrice, inviting people into the Happy Kernel. It is a favorite local shop and a stop on the 2024 Nebraska Passport.

Happy Kernel Gourmet Kettle Corn and Pork Rinds is a favorite local shop. It is a stop on the 2024 Nebraska Passport program. The purpose of the program is to help travelers discover Nebraska's hidden gems. There are 70 stops listed with 15 bonus sites, including museums, parks, restaurants, wineries.

Happy Kernel, a local favorite, part of statewide program

An unusual business has opened up a pop-up shop in downtown San Francisco this week as part of the city's Vacant to Vibrant program offering free rent for three months and help getting through the permit process. Koolfi Creamery has a unique take on ice cream taking the flavors of India and a traditional dessert from that country but serving a creamier version like the American favorite. "My nostalgic flavor that brings me joy is all the days I walk with friends and family to have kulfi in Bombay, my hometown," said Priti Narayanan, the co-owner of Koolfi Creamery and the Chief Ice Cream Engineer. Narayanan worked in San Francisco before starting this business with her wife. She dreamed of coming back to the city, but hesitated to start the process. The high cost to rent and the intimidating number of permits required kept her from going through with the idea. "Even though it was a deep-seeded wish, I never talked about it," she told KPIX. Originally from India, she moved to the U.S. in 2001 to get her master's degree in civil engineering on the east coast. When she settled in the Bay Area, she worked as a traffic engineer and project manager before an accident kept her at home. During that time, she thought about what else she might want to do and start a new career involving food. Narayanan wanted to make her own kulfi. Kulfi is slow-cooked to become similar to cream with nuts and spices added. It's not churned but frozen like a milk popsicle. It dates back to the time when India did not have the same freezing capacity needed to make traditional ice cream, according to Narayanan. Kulfi also doesn't have air added to make it more like ice cream. It is usually a different texture that is denser with flour to thicken it. But Narayanan decided to learn how to make kulfi from scratch and then modify it into ice cream keeping the flavors she grew up with in India. "There needs to be a decadent, rich, you know, high-quality kulfi. And I saw that that market had not been tapped and was missing," Narayanan said. Her first store is located in San Leandro. She and her wife are pleased to see the sense of community they have built for South Asian and LGBTQ families in the East Bay. The business enjoys plenty of traffic from visitors coming home from the Oakland Zoo. San Francisco's Vacant to Vibrant program provided the needed combination for Narayanan to achieve her dream of returning to work in the city. Not only is the initial rent covered, but grants also help with the startup costs of opening a new location in an empty space. Most of all, she said the team supporting the businesses were like therapists helping to guide her through the permitting process, so it wasn't as overwhelming. She hopes that her business along with the other shops in the program will give residents and workers in the city the chance to connect on a level that she did when commuting into San Francisco for work. "In the afternoon, after work, you know, happy hour, we would go out with my colleagues. And that's how I came to know them, not just as coworkers but, you know, as people," she recalled. There are about 20 locations participating in the program right now across San Francisco. Pop-ups are in the East Cut, Financial District, and Yerba Buena neighborhoods. Businesses, community organizations, and local creatives' workshops all make up the group. It's a partnership among SF New Deal, Mayor London Breed, and the Office of Economic and Workforce Development. Nine businesses were part of the initial group to launch the program last fall. Seven of the first cohort signed long-term leases, according to the program. It's too early for Narayanan to know if she will be ready to extend her lease but just a few days into the new endeavor, she says feedback has been great from residents in her neighborhood. "We're very excited. The last few months there have been a lot of businesses that have opened, we want you to be here, and we want you to thrive," Narayanan said customers shared with her.

An unusual business has opened up a pop-up shop in downtown San Francisco this week as part of the city&#039;s Vacant To Vibrant program offering free rent for three months and help getting through the permit process.

Koolfi Creamery has a unique take on ice cream taking the flavors of India and a traditional dessert from that country. Priti Narayanan moved to the U.S. in 2001 to get her master's degree in civil engineering on the east coast. She dreamed of coming back to the city but hesitated to start the process.

Pop-up location brings frozen Indian dessert treat to downtown San Francisco

By BRENT YAMASAKI I had always wanted to visit Argentina ever since I was in fourth grade and my teacher asked me to write a report about the country. I still remember writing about a vast and beautiful land with the world's best steaks and gauchos (cowboys) riding the plains. I finally got my chance to visit about half a lifetime later, and what a great trip it was. Argentina is a land of great beauty, wonderful food, and friendly people. The capital city Buenos Aires has similarities to other major metropolitan areas. Some of the older architecture is influenced by French, Spanish, and Italian themes. In fact, in the early 1900s, Argentina was the 7th wealthiest nation in the world, thanks to its thriving agricultural economy and the influx of European immigrants to the country. One of the highlights of the trip was enjoying dinner and a tango dancing performance. Tango is widely revered in Argentina and the costumes and dance routines are extraordinary. The speed, agility, and precision of the tango dancers made it a truly unique and exciting experience. Food and Wine Lovers Rejoice!</h2> Argentina is home to marvelous asado (barbeque). The Argentines swear that their meat is the best and I became a believer too. The meats are slow-cooked over wood coals and never over an open flame. This takes time but brings out the best flavors and textures in the meat. Other great foods of Argentina include empanadas (tasty meat-filled pastries) and alfajores (two cookies with dulce de leche or caramel in between) Argentines never appear to be in a rush when it comes to eating and socializing. The best meals went on for hours and were accompanied by fantastic local wines. This approach helps promote savoring the meal and spending quality time with your companions. Argentina boasts a world-class wine region in Mendoza, a two-hour flight west from Buenos Aires. Because of the good exchange rates and high inflation in Argentina, your dollar goes a long way there. For instance, most of the high-end wineries in Mendoza have a world-class restaurant inside. An excellent multiple-course dinner with wine pairings can be enjoyed for about $50 US per person, compared to hundreds of dollars for a similar experience in Napa Valley, California. Most restaurant meals in the city were less than $20 US. So Much to See</h2> There are so many wonderful places to visit in Buenos Aires including the Japanese Gardens, the Palacio Barolo lighthouse (good exercise climbing up a portion of it, but the bird's eye view of the city is worth it), the Museum of Latin American Art (MALBA), and a relaxing boat ride through the Tigre and Parana river deltas – the second largest delta in South America after the Amazon. As with most metropolitan areas, some areas are better and safer than others. We stayed in the neighborhood of Recoleta, which is one of the clean, upscale parts of Buenos Aires. Palermo is another great neighborhood for first-time travelers to stay. So Much More</h2> Argentina is the eighth largest country in the world and about one-third the size of the USA. If you can spare the time to visit Argentina, I suggest staying for at least two weeks, as there are so many unique and affordable activities to enjoy. There are so many places and experiences that I hope to enjoy next time, including visiting Iguazu Falls (one of the seven natural wonders of the world), hiking glaciers in Patagonia, and relaxing in historic Salta, which is also home to an emerging wine industry. Best wishes and safe travels!

I had always wanted to visit Argentina ever since I was in fourth grade and my teacher asked me to write a report about the country. I still remember writing about a vast and beautiful land with the world’s best steaks and gauchos (cowboys) riding the plains. I finally got my chance to visit about half a lifetime later, and what a great trip it was.

Argentina is a land of great beauty, wonderful food, and friendly people. The Argentines swear that their meat is the best and I became a believer too. Argentina boasts a world-class wine region in Mendoza, a two-hour flight west from Buenos Aires. There are so many wonderful places to visit in Buenos Aires including the Japanese Gardens.

Destination: Argentina

A sushi restaurant in Southern California's Inland Empire landed the No. 2 in Yelp's Top 100 list ranking sushi spots across the nation.Imari Sashimi Sushi has more than 250 5-star reviews, with the take-out-only restaurant serving a special rice most American sushi spots don't use and a soy sauce and vinegar that's shipped in from Japan, according to co-owner Kazumi Ikaba. He said the restaurant's focus on freshness, quality and authenticity is the secret behind the glowing reviews on its Yelp page."It's like each roll was personally approved by the food gods," reads one review from user Justin H. Another review notes the quality of fish is the real stand-out feature of the restaurant, with offerings like "premium cuts of chutoro (fatty tuna) and otoro (tuna belly)." Ikaba said serving fresh fish from Japan is a major priority for the restaurant.A community manager for Yelp who helped compile the list , TD Tran, said the review site looks at the sheer volume of positive reviews a given restaurant receives as well as what the reviews themselves actually say about the restaurant. "It's a testament to their quality," Tran said of the more than 250 5-star reviews given to Imari.Yelp reports the most popular and most photographed dishes at Imari are the Shrimp Tempura Roll, Spicy Tuna Roll and Chirashi Bowl, which comes with salmon, yellowtail, octopus and shrimp."I love this place so much. Everything from the service to the food," writes Yelp user Susan C. "The people here are so friendly every time you walk in... I honestly can't get sushi elsewhere nowadays, because the quality here is top-tier!" The sushi restaurant that landed the No. 1 spot in Yelp's Top 100 list is Kauai Sushi Station, a food truck in Lihue, Kauai, Hawaii.

Imari Sashimi Sushi landed the No. 2 spot on Yelp&#039;s Top 100 list, with more than 250 5-star reviews.

Imari Sashimi Sushi has more than 250 5-star reviews on Yelp. Co-owner Kazumi Ikaba says the restaurant's focus on freshness, quality and authenticity is the secret behind the glowing reviews. Kauai Sushi Station, a food truck in Lihue, Kauai, Hawaii, landed the No. 1 spot in Yelp's Top 100.

Yelp ranks Inland Empire sushi restaurant No. 2 in the nation

DALLAS (KDAF) — Everyone's favorite chef is back for season three of "The Bear," FX's Hulu show that follows Carmy Berzatto as he balances the soul-crushing realities of small business ownership, his strong-willed kitchen crew and his strained family relationships.The trailer for season three showed Carmy writing out his "non-negotiables" — for a restaurant, non-negotiables are a list of things that must be done to set up the business for success at the highest level. Carmy includes things like "vibrant collaboration," "push boundaries," and "if it's not perfect, it doesn't go out," which are all great ideas — in theory — but they don't guarantee that your costs are covered and you'll be making money. As Uncle Jimmy points out: Where's the money?If you ask real restaurant operators, the list of non-negotiables probably looks different, especially for new restaurants. The National Restaurant Association reports that only about 40% of new restaurants make it through their first year, and the cost of opening a restaurant has increased significantly in recent years, which necessitates a longer path to breaking even. We spoke with Kevin Bryla, SpotOn's Chief Marketing Officer, about realistic non-negotiables for restaurants, which included: giving yourself some wiggle wiggle room in the budget, prioritize profitability, streamline operations as much as possible, own your guest relationships, keep state regulations in mind, and expect the unexpected. Give Yourself Room to Operate </h2>"Make sure you have between six months and one year of operating costs when opening your restaurant," Bryla said. "These costs can be broken down into two categories: COGS (which includes food and beverage), and labor. Keeping these costs in check is a critical component of making a profit." Prioritize Profitability</h2>"In 'The Bear,' Carmy is aiming for Michelin stars — realistically, not all restaurants are doing the same when they open their doors," Bryla said. "However, all restaurants do need to think about how they will stay profitable when accounting for rising food and labor costs, changes in consumer dining habits, and pressure from third-party online ordering platforms. All of that may seem overwhelming, but there are a few simple things to keep in mind. First, keep your food costs low. Carmy doesn't want to use the same ingredient twice, but using the same ingredients in multiple dishes helps to streamline your orders and lower costs. Second, a simple menu is a great menu. Don't try to do too much at once—nail the basics and offer a few very strong menu items that keep your staff from being overwhelmed and keep your costs of goods low. Third, optimize your menu items. Using reporting from your POS, identify items that aren't selling and remove them from your menu. Next, look for opportunities to replace high-cost ingredients with more affordable options. Finally, adjust labor and operating hours. By analyzing your sales data, you can determine how profitable your business is down to the hour. Use this information to determine the restaurant's dayparts and whether you should open later, close earlier, or reduce the number of employees on a shift." Streamline Operations as Much as Possible</h2>"Running a restaurant is expensive, so it's important to ensure you aren't spending money on unnecessary things. This is where technology really comes into play," Bryla said. "QR codes and order kiosks can cut down on staff having to spend time taking orders, meaning they can focus on providing great food and efficient service. Additionally, handheld point-of-sale devices are great for both servers and customers. Speed is one of the most important aspects of customer service, and handhelds allow restaurant staff to save time on back-and-forth trips to the POS station for orders and payments, reducing inaccuracies and waiting times and making payment times quicker. The right restaurant technology can also help you manage inventory, optimize staffing schedules, and analyze what's working and what isn't to make quick decisions that will impact your bottom line for the better." Own Your Guest Relationships</h2>"Third-party platforms that handle things like delivery and reservations may seem beneficial from the outside, but they don't allow restaurants to own their guest relationships after the transaction is completed," Bryla said. "Owning your guest relationships allows you to provide more tailored experiences for regulars and also stay in touch with customers through email marketing or loyalty programs, which are becoming increasingly important as consumers become more value-conscious. These will help turn a new customer into a repeat customer. A good restaurant tech stack should integrate with delivery platforms in a way that allows you to continue to own your guest relationships while getting support for online ordering and delivery seamlessly." Keep State Regulations in Mind</h2>"Unlike many other states, Texas has simple wage requirements. However, Texas does have a tipped minimum wage that businesses must follow," Bryla said. "A tipped minimum wage is a lowered hourly wage that matches or surpasses the regular minimum wage after employees receive their tips. In Texas, tipped employees must receive a minimum cash wage of $2.13, and the maximum tip credit is $5.12. The combined minimum wage for tipped employees equals $7.25 per hour. As with any business, Texas employers can also choose to pay their employees above the minimum wage rate. Small businesses can use their point-of-sale system to stay on top of labor regulations and to automatically distribute tips to employees, saving time and keeping your restaurant compliant." Expect the Unexpected</h2>"This applies financially, but in Texas, this can also mean being prepared for things like extreme weather," Bryla said. "Extreme heat waves are becoming more common in Texas, and knowing how weather events like these may impact your business is vital. One of our clients, Trey Dyer, Owner of Mesero Group, changed the way he operates to adapt to the extreme summer heat last year. He scheduled more staff during later hours of the day and shifted his traditional happy hour to a late-night happy hour, taking advantage of the cooler temperatures. Being able to lean on technology to stay flexible and make quick changes will minimize losses and create systems for future use, whether you're dealing with weather, construction, or any other unforeseen circumstances."

Everyone's favorite chef is back for season three of "The Bear," but how realistic are the restaurant's non-negotiables in the show?

The National Restaurant Association reports that only about 40% of new restaurants make it through their first year. Streamline operations as much as possible, own your guest relationships, keep state regulations in mind, and expect the unexpected.

Yes, Chef: How realistic are the non-negotiables in “The Bear” season three?

GAITHERSBURG, Md. ( DC News Now ) — Students and staff at the Universities at Shady Grove (USG) are about to experience a fresh, healthy twist on campus dining this summer. It's all thanks to a new partnership with Dawson's Market, a community-focused natural foods store.Dawson's Market, known for its commitment to quality food and sustainability, will take over campus dining services, offering an array of healthy options from the cafeteria to the coffee bar.The store will also cater special events and meetings, emphasizing organic, non-GMO ingredients sourced from local farmers."We're so excited to be partnering with Dawson's," Dr. Anne Khademian, Executive Director of USG, said. "Not only is it great to have strong, locally sourced food options, but it's also about healthy choices and good prices."Khademian highlighted the benefits of local sourcing, stating."Food sourced from the local area not only offers healthier options but also reduces travel time, ensuring fresher food. Sustainably sourced food is really important," she said.This commitment to quality and sustainability not only guarantees top-quality food but also bolsters the local economy and minimizes environmental impact.To celebrate this partnership, a grand opening event is planned for the fall semester.

GAITHERSBURG, Md. (DC News Now) — Students and staff at the Universities at Shady Grove (USG) are about to experience a fresh, healthy twist on campus dining this summer. It’s all thanks to a new partnership with Dawson’s Market, a community-focused natural foods store. Dawson’s Market, known for its commitment to quality food and sustainability, […]

Dawson's Market, known for its commitment to quality food and sustainability, will take over campus dining services. The store will also cater special events and meetings, emphasizing organic, non-GMO ingredients sourced from local farmers. To celebrate this partnership, a grand opening event is planned for the fall semester.

MoCo Minute | Dawson’s Market enhances campus dining at Universities at Shady Grove

ST. CHARLES, Mo. – If you're looking for the best cookies in the country, they can be found right in the heart of St. Charles, Mo., according to USA Today . Last week, it was announced that two cookie shops made the top 10 list of the best cookie's in America, including in the number one spot. Ranked as the sixth-best cookie spot is SugarBot Sweet Shop . Just a few streets away from Main Street St. Charles, this shop's sweet treats are all made from scratch daily. Owner Jackie Huebbe was determined when she quit her corporate job in 2010 to focus on baking that she would not follow other bakeries and use box mixes, artificial vanilla, shortcuts, and more. She was set on putting all her work towards fresh pastries to create "childhood favorites, better than you remember them," which is the shop's slogan. Daily flavors at the SugarBot Sweet Shop include chocolate chip, double chocolate variety, sugar sprinkle, snickerdoodle, and oatmeal variety. Specialty flavors range from mint chocolate chip to chocolate-covered cherry oat, oatmeal butterscotch and more. Coming in at first place is Grandma's Cookies , sitting on Main Street St. Charles. The original store opened in 1976 when Charlotte Thompson lived on one side of the building and had a store of clothing and pastries on the other side. The sweet treats gathered a name of their own, which started Grandma's Cookies.The building has been through some transitions since its original opening but Theresa Rubio brought it back to its roots in 2010, where they continue to sell fresh baked cookies daily in the same home. Main flavors include chocolate chip, coconut, double chocolate chip, M&M, oatmeal raisin, peanut butter, snickerdoodle, and sugar sprinkle. Special orders feature gluten-free options, coconut chocolate chip, and more.

If you're looking for the best cookies in the country, they can be found right in the heart of St. Charles, Mo., according to USA Today.

Grandma's Cookies and SugarBot Sweet Shop made the top 10 list of the best cookie's in America. Grandma's cookies opened in 1976 when Charlotte Thompson lived on one side of the building and had a store of clothing and pastries on the other side. The original store has been through some transitions since its original opening but Theresa Rubio has brought it back to its roots.

Two St. Charles cookie shops named among top 10 in U.S.

The weather just gets hotter and hotter these days in Southern Florida. However, one of the big consolations is that the traffic gets better allowing us all a chance to bop around more easily in a heavily urban metro with bummer-to-bummer traffic.Starting with some of the lighter foods in town I finally found a decent Israeli restaurant. It's more of a take-out spot called Itzik Etzel. They do have their way with the pickled cabbage and creamy tahini. They also turn out a mean, and crunchy Israeli salad—composed of mostly cucumber and tomatoes—and some delicious lamb and chicken. The Social Club at the Surfcomber Hotel in South Beach is also doing a good job with lighter fare. I had one of the better Nicoise salads there as well as a crudo of palmitos—or hearts of palm so beloved in Argentina—that I might just call a great salad instead of trying to reinvent the term crudo.The wine list at Social also has some fun choices like Sancerre and Albarino on it.The Steakhouse EditionA well-made steak is always delicious, even if you might need a lot of air conditioning to enjoy it properly in Miami. Two new places have hit high marks with me. The first is Lafayette Steakhouse, from the same restaurant group that runs Queen, located in Brickell.The joint is swank, dark and elegant. The wine list, and the young sommelier who shepherds it, are something to be reckoned with. There are also some great, well-aged discoveries on list that pays respect to Old World classics. The sides, such as broccolini and creamed corn, are divine and each type of steak is sourced from a different producer like the veal chop which comes from Catelli Brothers. Joey's is right down the street from me near the Aventura Mall. It is located, in the often hard to find, Esplanade section. I loved the place the minute I walked in when the ladies handed me a glass of complementary Lambrusco. This astounding, dry red sparkler—from the Emilia-Romagna region of Italy—a doesn't get enough respect. It is in no-way an off-dry sparkling Shiraz which the Aussies used to market some years ago.The Asian-infused salad with tuna tartare was delicious at Joey's as were the steaks. I wish, as I always do, that they had Porterhouse as a girl raised on New York's Peter Luger's choice meat swimming in its own juices, but we made do with other cuts. NY Strip and Ribeye were great and you can add in a lobster tail as well!

The weather just gets hotter these days in Southern Florida but some great food and drinks provide some consolation.

Lafayette Steakhouse, from the same restaurant group that runs Queen, located in Brickell. Joey's is right down the street from me near the Aventura Mall. The Social Club at the Surfcomber Hotel in South Beach is also doing a good job with lighter fare.

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