Grant Achatz and Nick Kokonas, the owners of Chicago’s Alinea, Next, and The Aviary, know more about service than most people will ever know, but they found themselves in a conundrum Saturday when someone brought a baby to Alinea.“Tbl brings 8mo.Old. It cries. Diners mad. Tell ppl no kids? Subject diners 2crying?
Resembling an authentic Italian trattoria, Ca’ Dario in downtown Santa Barbara is charming and intimate. The ambiance is Old World quaint Italian, with white tablecloths, wooden chairs, tiled floors, a small bar, and a clientele of loyal regulars.Located one block from bustling State Street, chef Dario Furlati’s romantic Ca’ Dario offers diners classic Northern Italian dishes including beef carpaccio, chilled artichoke, rotisserie rabbit, chicken and duck, grilled flat iron steaks and lamb chops, and Italian sausage with polenta.
Top Rated Chive Recipes Wild mushrooms are all over the farmers’ markets right now, pick up a selection to use in this comforting, easy-to-make fall soup. — Maryse Chevriere This savory brunch bake will be a fan favorite whether it is a relaxed morning or a put-together brunch.Recipe courtesy of Phil& 39;s Fresh Eggs.
These pork chops are delicious for a light and easy supperJuicy apple flavored pork chops are sure to please family and friends in this quick and easy preparation.Ingredients4 (about 1 lb. total) 1/2-inch-thick pork chopsSalt and ground black pepper2 Tablespoons all-purpose flour1 Tablespoon butter1 medium onion halved and thinly sliced1 Cup Apple Juicy Juice 100 juice2 cloves garlic finely choppedNutritional FactsServings4Calories Per Serving842Folate equivalent (total)18µg4 Riboflavin (B2)0.
Ketchup works with many foods. These are not themKetchup is one of the most versatile condiments in existence. It’s sweet, savory, salty, tangy, tomatoey… Some foods, like burgers and fries, just don’t seem complete without it (even though a burger made with dry-aged meat doesn’t need it). Everyone’s entitled to eat whatever he or she wants, but in our opinion these should never be topped with ketchup.
Put the mozzarella to drain for 1-2 hours, then cut into slices as big as your finger (if they are 100 gr round mozzarella, cut them in 2). In a deep plate, beat the eggs with salt and pepper to taste, and at the end add the grated Parmesan cheese. We put the flour and the breadcrumbs in 2 separate plates. We take a slice of mozzarella, we pass it through the flour, then through the egg and finally through the breadcrumbs, after which we pass once more through the egg and once again through the breadcrumbs.
