Homemade menu – Deborah J Miller http://deborahjmiller.com/ Tue, 28 Jun 2022 12:11:18 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deborahjmiller.com/wp-content/uploads/2021/06/icon-35-150x150.png Homemade menu – Deborah J Miller http://deborahjmiller.com/ 32 32 Chef blasts Victoria Beckham for ‘strange’ food requests at footballer’s wedding https://deborahjmiller.com/chef-blasts-victoria-beckham-for-strange-food-requests-at-footballers-wedding/ Tue, 28 Jun 2022 11:44:01 +0000 https://deborahjmiller.com/chef-blasts-victoria-beckham-for-strange-food-requests-at-footballers-wedding/ Victoria Beckham has been slammed by a celebrity chef for her unusual eating habits and dinner requests. Dani Garcia, who has three Michelin stars, has claimed the former Spice Girl ‘changed the whole menu’ after ex-Real Madrid star Sergio Ramos married his wife, model and TV presenter , Pilar Rubio. The famous and fussy former […]]]>

Victoria Beckham has been slammed by a celebrity chef for her unusual eating habits and dinner requests.

Dani Garcia, who has three Michelin stars, has claimed the former Spice Girl ‘changed the whole menu’ after ex-Real Madrid star Sergio Ramos married his wife, model and TV presenter , Pilar Rubio. The famous and fussy former popstar is known for her unusual eating habits, after her husband David Beckham shared that she had been eating the same meal for 25 years, writes the Mirror.

Opening up about the experience of cooking for the fashion designer at the wedding banquet, Garcia told a Spanish national TV interviewer on Monday night: “It was very strange. Victoria Beckham changed the whole menu. It was very sad because when you make such an effort, not just me and my team, but the bride and groom and everyone else to create a unique menu.

“Hers was totally different and just based on vegetables. And then there were some weird things that I’ve never seen in my life. She had coconut water, all the time, a bowl of mints and then on the other side of the hydroalcoholic gel which is very famous now but at the time not because the Covid pandemic had not started.It was complicated to give Victoria her menu that evening.

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The Marbella-born chef, who received his first Michelin star when he was just 25, made his comments about David Beckham’s wife on a popular evening show called El Hormiguero, which Justin Bieber and Will Smith have regularly participated over the years.



Victoria Beckham described wanting to be very thin as an “outdated attitude” and suggested that women today want to look “healthy and round”.

It is one of the most watched programs in Spain during prime time in the evening on the Antena 3 channel with around 2.5 million viewers. Victoria Beckham’s bizarre eating habits have come under intense scrutiny for years.

During Euro 2004, she would have followed a diet of strawberries sprinkled with mineral water. The mum-of-four has previously revealed that she does not eat foods cooked in oil, butter or sauces and does not eat red meat or dairy products.

Last year, she said her comfort food was whole-grain toast with salt on it and admitted, “For most restaurants, I’m probably their worst nightmare.”

Former England captain David confessed on the River Che Table 4 podcast earlier this year: ‘I’m very emotional about food and wine, when I eat something good I want everyone to like it. try. Unfortunately, I’m married to someone who’s been eating the same thing for 25 years. Since I met her she only eats grilled fish, steamed vegetables, she will very rarely deviate from them.

Sergio Ramos, now with Paris Saint-Germain, became a dad for the fourth time in July 2020 with his gorgeous wife after welcoming son Maximo Adriano into the world.

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These are 10 of the best vegetarian restaurants in New Hampshire. https://deborahjmiller.com/these-are-10-of-the-best-vegetarian-restaurants-in-new-hampshire/ Sun, 26 Jun 2022 17:00:37 +0000 https://deborahjmiller.com/these-are-10-of-the-best-vegetarian-restaurants-in-new-hampshire/ Might as well opt for complete transparency here: this writer is not a vegetarian and does not understand the struggles that arise for those who are, especially when it comes to a bite to eat. What’s clear, however, is that it’s not fun to be the only one stepping in while your friends make dinner […]]]>

Might as well opt for complete transparency here: this writer is not a vegetarian and does not understand the struggles that arise for those who are, especially when it comes to a bite to eat.

What’s clear, however, is that it’s not fun to be the only one stepping in while your friends make dinner plans and ask for vegetarian options. Sure, in most restaurants you’ll probably find some sort of meatless dish, but if you’re dining at, say, a Texas Roadhouse, you might have a harder time.

That said, there is a saving grace that keeps vegetarians from having to resort to boring salad in your typical establishment, namely vegetarian restaurants. Not only do these places have an assortment of tasty offerings for those who don’t eat meat, those who do can still enjoy these tasty dishes just as much as those who have your typical serving of chicken, beef, or another type of protein. .

But where are these restaurants located in the Granite State? After checking Facebook to ask, we’ve compiled this list of 10 of the best vegetarian restaurants in New Hampshire, based on your recommendations. Some of these places are exclusively vegetarian or vegan, while others have been recommended for the delicious vegetarian options on their menus. Either way, you definitely won’t eat an ordinary salad (unless it floats your boat, in which case do it).

These are 10 of the best vegetarian restaurants in New Hampshire.

Dessert time? Here are some of the best New Hampshire bakeries to curb that sweet tooth.

25 of New Hampshire’s Best Bakeries

These 20 New Hampshire Restaurants Are Sure to Satisfy Your Appetite

Whether you like retro 50s vibes or more modern places, these restaurants are ideal places to have your breakfast.

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Bourdain Italian Sausage Co. serves up a limited-time sandwich you literally have to race to acquire https://deborahjmiller.com/bourdain-italian-sausage-co-serves-up-a-limited-time-sandwich-you-literally-have-to-race-to-acquire/ Sat, 25 Jun 2022 00:24:10 +0000 https://deborahjmiller.com/bourdain-italian-sausage-co-serves-up-a-limited-time-sandwich-you-literally-have-to-race-to-acquire/ The Bourdain Special which runs until tomorrow. // Photo by Patrick Moore After love the Italian Sausage Company collaboration with James Chang, I knew I wanted to go back. Jhe collaboration with James Chang will soon be a permanent feature on the menu. It’s good that it’s permanent because people know me as the guy […]]]>

The Bourdain Special which runs until tomorrow. // Photo by Patrick Moore

After love the Italian Sausage Company collaboration with James Chang, I knew I wanted to go back. Jhe collaboration with James Chang will soon be a permanent feature on the menu. It’s good that it’s permanent because people know me as the guy who wrote about a sandwich that quickly ceased to exist. When they talk about it, I usually get stoned, so I laugh and hope they stop talking about it. It mostly works.

I got this information about the permanent menu update from the other co-owner, Michelle Brancato, a partner in every way with Joe Brancato. Joe does all the amazing things with homemade Italian food and sausages. Michelle was working the counter when I arrived, helping another employee get ready and answering the phone.

Two separate customers were upset that they were out of chocolate chip cookies. These are adults who felt discouraged because they ran out of delicious treats. Turns out someone bought 4 dozen orders. I suspect that this person may be out to commit a criminal act, but that is not for me to decide. They also serve Betty Rae’s ice cream, so it’s the best consolation prize ever. Especially for adult babies.

Picture 6830

Number 3. // Photo by Patrick Moore

The reason I returned to this restaurant in Gladstone in the rain is that I saw an instagram Publish. In honor of Anthony Bourdain’s birthday week, they recreated his favorite sandwich. This version has smoked pork, provolone, stone ground mustard on top, garlic aioli on the bottom, all between a lovely soft and airy sourdough bun.

I can’t tell you how delicious this sandwich was. It’s my job as a food writer to do that, but as a pot writer: “nomnomnom” is about the best I can do. It gave me a huge smile, it made me feel like Heath Ledger from The black Knight after eating it at an unsettling rate.

Anthony Bourdain was a hero for me, as he was for so many others. It sucks that he’s gone. But I think he would like it: a portion of the proceeds will go to Healing House KC, and it will only be available until Saturday June 25th. [That’s tomorrow. Tomorrow!]

Michelle also insisted that I try another sandwich. If there’s one thing I know about myself, it’s that I will always say yes to two sandwiches. It is a codified law.

She asked me if I wanted to try the most popular one which is Le Number 7, or if I wanted to try his favorite. I defaulted to master. Number 3 features bologna, prosciutto, pancetta, fresh mozzarella, roasted sweet red peppers, arugula, Calabrian chili cream and warm honey, all on Italian seed bread.

“Do you like spicy?” Michelle asks.

She doesn’t need an answer, because she can see the answer in my eyes. Again, I’m pretty stoned. It’s possible I just said an answer here, but can’t remember. Suppose I simply said yes with my gorgeous blue eyes. Whether my eyes are blue or not is irrelevant. Nobody needs to know.

This is one of the best sandwiches I’ve had in a while. This is definitely the top 5 sandwiches in town. The crazy combination of hot honey and Calabrian peppers balances out really well. I’m so in love with this sandwich I wish I was buried in Calabrian chilli cream, please. Thanks. This is a legally binding statement.

How do I click send, I’m afraid…

I took an Uber home Brock, please don’t click post about it

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Dinner at Chattanooga Giardino restaurant sparks recipe requests https://deborahjmiller.com/dinner-at-chattanooga-giardino-restaurant-sparks-recipe-requests/ Tue, 21 Jun 2022 16:04:40 +0000 https://deborahjmiller.com/dinner-at-chattanooga-giardino-restaurant-sparks-recipe-requests/ Good morning, companions around the kitchen table. Today AE went out and discovered a new restaurant called Giardino, “across from Sugar’s Ribs. Their food is delicious, and I especially want a recipe for their shrimp and polenta which has squash, zucchini, tomatoes and wine. Also, would Giardino share the rosemary cream on their excellent salmon?” […]]]>

Good morning, companions around the kitchen table. Today AE went out and discovered a new restaurant called Giardino, “across from Sugar’s Ribs. Their food is delicious, and I especially want a recipe for their shrimp and polenta which has squash, zucchini, tomatoes and wine. Also, would Giardino share the rosemary cream on their excellent salmon?”

We had a rate swap conversation about both chocolate and chili flavored desserts. It’s completely Mexican. On the Italian menu, according to the aforementioned restaurant Giardino, DCB is looking for a dessert that tastes like tiramisu, “but simpler and cheaper to prepare”.

ALL WEATHER SOUP

Summer seems like a weird time for soup recipes, but we learned from a college cook that whipping up a hearty pot of soup at the start of the week and eating it all week is a wise move. This week, thank you, MHW, for sharing another all-weather soup.

“My source,” Mrs. W. wrote, “was Marilyn Geraldson’s cookbook, ‘The Veggie Lady Shares Tips and Recipes’.”

So far we’ve had lamb and vegetable soup, gazpacho and now one that starts with ground beef and ends with beans.

taco soup

1 1/2 pounds ground beef

1 package taco seasoning

2 packages dry ranch dressing

2 cans of Ro-tel tomatoes

2 cans of hoof corn

1 can of pinto beans

1 can of black beans

1 can light red kidney beans

Brown and drain the ground beef. Add other ingredients; empty nothing. Let simmer until heated through.

This soup is good served with a dollop of sour cream and grated cheddar cheese on top.

Note: Whole kernel corn can be substituted with hoof corn. If 2 cans of Ro-tel tomatoes are too hot, substitute 1 can of diced tomatoes with 1 can of Ro-tel. It’s perfect for the slow cooker and freezes well.

THE BASICS OF HOMEMADE

When she married into a pie-loving, pie-loving family, Susan Gary brought her own homemade crust into the family mix.

Pastry

1 cup shortening (more for a flakier crust)

1/4 cup butter (more for flavor)

3 cups flour

Pinch of salt

pinch of sugar

1 beaten egg

1 tablespoon of vinegar

5 tablespoons of water

Cut the shortening and butter into a mixture of flour, salt and sugar until you get very fine crumbs.

Mix in a separate bowl the egg, vinegar and water. Quickly add liquid to flour mixture; stir with a spoon quickly until just blended.

With your hands, form 2 balls. Covering one, roll the other between 2 sheets of floured waxed paper, flipping halfway, until the dough is larger than the pie pan. Remove the top sheet of paper, invert the mold over the dough, turn over and push the dough into the mold. Add your chosen filling, repeat with the second ball of dough and place it on top of the pie.

Also handwritten on Mrs. Gary’s pie crust page were the following recipes for making buttermilk and crème fraîche at home. Note that you will need a small “starter” of buttermilk to start your homemade pint.

Homemade buttermilk

1/4 cup buttermilk

Enough milk to make 1 liter

Seal and set aside in a warm place until thickened. Refrigerate.

Fresh cream

1 pint whipped cream

1 tablespoon fresh buttermilk

Seal and let stand in a warm place until the consistency of sour cream. Refrigerate. Can be sweetened with powdered sugar.

THE PERFECT PEACH

And here is a seasonal use of this crème fraîche, from an anonymous reader in the discussion of the peach season that has just begun. He or she wrote, “This is a Martha Stewart recipe. I haven’t tried it, but it looks good.”

Peach and fresh cream tart

The rich texture and slight acidity of crème fraîche is an ideal foil for tender (but not too soft) peaches in this streusel-filled pie. As it cooks, the cream – spread over the crust and sprinkled over the fruit – sets like a custard.

Pate Sucree (French sweet pastry crust):

1 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1/8 tsp salt

1/2 cold cup (1 stick) unsalted butter, cut into pieces

1 large egg yolk, lightly beaten

2 tablespoons ice water, more if needed

Combine flour, sugar and salt in a food processor to combine. Add butter; mix until mixture resembles coarse flour, about 10 seconds. Add egg yolk and pulse. With the machine running, add ice water in a slow, steady stream through the feed tube until the dough just holds together. Roll out the dough on a work surface; form a disk. Wrap in plastic and refrigerate for at least 1 hour (up to 2 days).

Streusel:

1/4 cup icing sugar

3 tablespoons all-purpose flour

1/4 teaspoon baking powder

Pinch of salt

1/4 cup cold (1/2 stick) unsalted butter, cut into pieces

Sift together sugar, flour, baking powder and salt in a medium bowl. Using your hands or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Put aside.

Preparation of the crust:

Remove the sweet pie from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Place in a 9 1/2 or 10 inch (about 1 1/2 inch deep) pie plate. Trim edge to 1 inch; fold under and crimp as desired. Prick the bottom of the dough all over with a fork. Transfer to the freezer for 30 minutes.

Heat the oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil around edge). Bake until pale golden brown, 5 to 8 minutes longer. Transfer to wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.

Filling:

1 1/2 pounds ripe yellow peaches (4 to 5 medium), pitted and quartered

2 tablespoons granulated sugar

Pinch of salt

5 tablespoons fresh cream

Place peaches in medium bowl and sprinkle with sugar and salt; toss gently to coat. Let stand 15 minutes.

Filling the crust:

Spread 2 tablespoons of crème fraîche on bottom of crust; sprinkle with 1/3 of the streusel. Arrange peaches on top; spread or sprinkle with the remaining 3 tablespoons of fresh cream. Sprinkle with remaining streusel.

Bake the pie until the crème fraîche is bubbly and the streusel is golden brown, about 50 minutes. Cover edge of crust with foil if browning too quickly. Let cool on a wire rack for 15 minutes. Serve warm or at room temperature.

On that sweet note, we’re closing the conversation for today, looking forward to next week.

REQUESTS

— Two Giardino specialties

— A simpler tiramisu

TO JOIN US

Fare Exchange is a long-standing hangout for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you submit, and be aware that we cannot test recipes printed here.

Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

E-mail: chatfare@gmail.com

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Flavors galore at Holy Cannoli in downtown San Jose https://deborahjmiller.com/flavors-galore-at-holy-cannoli-in-downtown-san-jose/ Sun, 19 Jun 2022 15:33:39 +0000 https://deborahjmiller.com/flavors-galore-at-holy-cannoli-in-downtown-san-jose/ Editor’s note: The Biz Beat is a series highlighting small businesses and local restaurants in Silicon Valley. Know a business you’d like to see featured? Let us know at [email protected] The name “Holy Cannoli” is more than apt for a cafe and bakery in downtown San Jose: the restaurant’s cream is as light as a […]]]>

Editor’s note: The Biz Beat is a series highlighting small businesses and local restaurants in Silicon Valley. Know a business you’d like to see featured? Let us know at [email protected]

The name “Holy Cannoli” is more than apt for a cafe and bakery in downtown San Jose: the restaurant’s cream is as light as a cloud in heaven. The thin, crispy shell gives the dessert a bit of crunch, but the ethereal cream is a miracle of smoothness with a creamy, rich texture.

With two sizes, nine flavors and 18 toppings, you can have a different cannoli variation almost any day of the year. And when you’ve run out of cannoli variations to try, there are still freshly baked pastries and a range of breakfast and lunch options on the menu.

“My grandmothers were both home bakers and my dad was a chef,” said owner Jamie Whitmire, who founded St. Cannoli in 2013. “I grew up cooking with them and went to cooking school, partly because I already knew I was a good cook and knew how to pair flavors. But I wanted to learn the basics of cooking, baking and the knife.

Owner Jamie Whitmire at Holy Cannoli with her signature desserts. Photo by Robert Eliason.

After graduating from culinary school, she started catering and running a food truck, still her main business. She opened her showcase in 2021.

“I opened at the height of the pandemic,” Whitmire said. “It turned out, surprisingly, to be a good time. At any other time, a cafe and bakery wouldn’t have had much publicity just for opening, and people were very supportive. »

Genesys Skye employee piping cannoli. Photo by Robert Eliason.

With an established clientele through her restaurant business and a location just one block from San Jose City Hall at 138 E. Santa Clara St., Whitmire has a ready forum for her diverse skills.

“I call myself a chef and a baker,” she said. “It’s a skill set that not everyone has, but I like to do both. I have a sweet/salty profile so both go hand in hand for me.

Her cannoli recipe comes from the Italian side of her family, with its own modern twists. The cream starts with a base of mascarpone, mixed with ricotta cheese, cinnamon and powdered sugar.

“The freshness of the cream itself makes you want to come back for more,” said Toni Saldivar, local baker and owner of The Sugar Table. “And the different toppings like pistachios and coconut give you lots of choices.”

These choices start with the selection of creams, all based on the traditional plain cream, including fruit, chocolate, Nutella and pistachio. The cream is poured into handmade shells daily, then the ends of the cannoli are dipped in a wide variety of fillings, including toasted nuts, milk or white chocolate chips, fresh raspberries or strawberries, oranges or candied lemons, caramel and even espresso beans. .

“I keep getting people to say what I’m making isn’t real cannoli,” Whitmire said. “But I wanted to be creative and make it a specialty item that no one else was doing in the area. So I thought outside the box to create all these different flavors. I also have the ability to create flavors that the people might want to order specially.”

Holy Cannoli!  Photo by Robert Eliason.
A dozen cannolis from Holy Cannoli. Photo by Robert Eliason.

While cannoli are the obvious center of the shop, Holy Cannoli is also a full menu cafe. Whitmire offers a breakfast menu along with assorted pastries and a lunch menu including homemade ravioli, freshly baked focaccia sandwiches, calzones and salads.

Still, the cannoli is the big draw, especially for regular customers like San Jose resident Colm Cunning, who’s been coming since opening day.

“My wife and I saw they were opening and we’re both cannoli addicts, so we stopped by,” he told San Jose Spotlight. “Everyone here is friendly and the cannoli are awesome. I just had a panini for the first time and it was really good too.

Customer Colm Cunning at Holy Cannoli. Photo by Robert Eliason.

Cunning’s favorites are traditional cannoli and chocolate with caramel filling.

“I can go through six of the minis or two of the regulars,” he said. “I would tell people to check this place out if they are somehow interested in cannoli.”

For Whitmire, while she finds new ways to serve cannoli, she also respects the traditions she learned from her grandmother.

“There’s a certain nostalgia to having a cannoli when you come from Boston or New York or Italy,” she said. “I have people traveling from all over the Bay Area and they tell me about how their families made cannoli or the bakeries they went to when they were younger. When they come in and see us whistling, it takes them back to another time and it’s a great connection we make with our customers.

Contact Robert Eliason at [email protected]

Holy Cannoli!

Phone: (408) 561-2223

Location: 138 E. Santa Clara St. in San Jose

Website: www.holycannolisj.com

Hours:

  • Open Tuesday to Saturday from 9 a.m. to 4 p.m.
  • Closed Sunday and Monday

What puts them on the map: All variations of flavors and toppings

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Best BBQ Joint in Every State – 24/7 Wall St. https://deborahjmiller.com/best-bbq-joint-in-every-state-24-7-wall-st/ Fri, 17 Jun 2022 15:00:03 +0000 https://deborahjmiller.com/best-bbq-joint-in-every-state-24-7-wall-st/ Pit-smoked meats have deep cultural roots in many American locations, from North Carolina to Kansas City to central Texas. In the United States, the term “barbecue” can conjure up drastically different images, from the cut of meat and type of sauce to the variety of wood used for flavor. From food trucks to whiskey lounges, […]]]>

Pit-smoked meats have deep cultural roots in many American locations, from North Carolina to Kansas City to central Texas. In the United States, the term “barbecue” can conjure up drastically different images, from the cut of meat and type of sauce to the variety of wood used for flavor. From food trucks to whiskey lounges, the best barbecue spots all have one thing in common: they serve mouth-watering smoked meats.

To assemble a list of the best barbecue spots in each state, 24/7 Tempo reviewed and extrapolated from listings, rankings and reviews on websites including First we feast, eat this not that, Thrillist, Initiated, LoveFood, planet alone, Gayot, Eater, Food & Wineand southern lifeas well as many state-specific sites.

Many of these establishments have a cult following, and their customers are willing to queue for hours to get their slice. Some are only open for a brief window on certain days before selling out. Many are family run establishments that have been passed down from generation to generation, while others are new smokehouses run by enthusiastic young pitmasters. (Backyard BBQ is a whole other thing – basically grilling. It’s the kind that features in these expert advice for the perfect barbecue.)

Each state’s best barbecue spots represent a rich and diverse culinary heritage. Central Texas style barbecue – which has become popular in the United States – is characterized by a dry salt and pepper rub and is heavy on the beef, with sausage, turkey and pork sometimes added to the menu. Beef brisket is traditionally slowly cooked at low temperature over indirect heat, often with oak or pecan wood; and although the sauce may be offered on the side, it is generally frowned upon.

Kansas City-style barbecue, on the other hand, features a sweet, tomato-based sauce slathered with various cuts of meat, including turkey, pork shoulder, beef, pork ribs, and chicken. . Nearby St. Louis is famous for its sweet and gravy-smoked ribs over fruity woods like apple and cherry.

East Carolina barbecue focuses on pulled pork (from a whole smoked hog) with a vinegar-based sauce, while Memphis-style includes pork shoulder and ribs, and can be rubbed dry or brushed with sauce – in either case, hickory wood is often used for its intense smoky flavor. (Local specialties are not limited to barbecue. Here is the most emblematic dish of each state.)

Southern states (including Texas) tend to have the best barbecue spots in the country, but this type of food has become so popular that there are now top-notch practitioners of the art of the pitmaster. from Maine to California, from Washington to Florida.

Click here to see the best barbecue spots in each state

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Six Picks: RI’s Best Local Ice Cream Parlors https://deborahjmiller.com/six-picks-ris-best-local-ice-cream-parlors/ Wed, 15 Jun 2022 23:25:00 +0000 https://deborahjmiller.com/six-picks-ris-best-local-ice-cream-parlors/ Although enjoying ice cream is a 365-day-a-year activity for many, the summer season means it’s officially “game” for local ice cream parlors. We’ve checked out many around Rhode Island over the years and bring you this list of “Six Picks” (with multiple honorable mentions) to consider. Note: We have intentionally excluded restaurant chains such as […]]]>

Although enjoying ice cream is a 365-day-a-year activity for many, the summer season means it’s officially “game” for local ice cream parlors. We’ve checked out many around Rhode Island over the years and bring you this list of “Six Picks” (with multiple honorable mentions) to consider.

Note: We have intentionally excluded restaurant chains such as Ben and Jerry’s, Cold Stone Creamery, Kilwins and Dairy Queen. (Yes, there’s a DQ on Atwood Ave. in Cranston.) We love them too, focusing only on locally owned and operated stores for this story.

Cranston/Johnston/Seekonk: Some of the best soft-services in the state can be found at Sundaes, a Rhode Island institution for over 30 years. There are literally hundreds of flavor combinations, dozens of mixes and three locations, two in RI (95 Greenville Ave in Johnston, 775 Oaklawn Ave in Cranston) and one in Massachusetts (259 Taunton Ave. in Seekonk.) and remember, Kit Kat goes great with everything! Check out their website here for more delicious details.

Narragansett: Brickley’s at 322 Main St. Wakefield, is a South County favorite for many, with long lines at the door on busy beach days. Discover over 45 flavors of ice cream, frozen yogurt, sugar-free ice cream, sorbets and sorbets. Open six days a week from Tuesday to Sunday, from noon to 8:30 p.m., 9 p.m. on weekends. Click here to find out more.

Middletown: Freezing Freeze at 496 E. Main Rd. has been an Aquidneck Island institution since 1956. They offer the best traditional flavors in regular and soft serve, mango sorbet and frozen yogurt. They also offer sundaes, banana splits and “the nor’easter”, a cup of ice cream filled with mixes including M&M’s, Reese’s Pieces, Oreos, homemade brownies, Skittles, strawberries, pineapple and chopped cherries. They are open every day until 9 p.m. Full details here.

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18 of Darwin’s best restaurants, bars and cafes https://deborahjmiller.com/18-of-darwins-best-restaurants-bars-and-cafes/ Tue, 14 Jun 2022 07:39:10 +0000 https://deborahjmiller.com/18-of-darwins-best-restaurants-bars-and-cafes/ You might think Darwin is synonymous with crocs, outdoor adventures and that laid-back pub life, but upscale is the bustling little food and drink scene that also deserves your attention. Between cool lanes and bustling waterfront restaurants, there is no shortage of first-class restaurants, bars and cafes in Larrakia country. Here are our top picks: […]]]>

You might think Darwin is synonymous with crocs, outdoor adventures and that laid-back pub life, but upscale is the bustling little food and drink scene that also deserves your attention. Between cool lanes and bustling waterfront restaurants, there is no shortage of first-class restaurants, bars and cafes in Larrakia country.

Here are our top picks: 18 of Darwin’s best restaurants, cafes and bars.

Restaurants

Mango Phat

With its constantly changing seasonal menu, Mango Phat is about celebrating local ingredients and Australian flavors. Run by British chef Martin Bouchier, you’ll find a varied and truly delicious range of dishes on the menu, including 78° gin cured Spanish mackerel, peri peri fish wings (from the NT of course), Humpty Doo barra smoked bruschetta and roo tail osso bucco. And believe us, they are all amazing.

Hanuman

A much-loved local favorite, you’ll take your taste buds on a trip to Southeast Asia by dining at Hanuman. With a host of awards under their belt, you’ll be drooling over their Malaysian fish curry and eggplant pachadi. And while lunch and dinner are amazing, we highly recommend making reservations for their epic Sunday brunch of South Indian egg dosa and duck laksa.

Little Miss Korea

Our mouths are watering just thinking about the tasty dishes coming out of the Little Miss Korea kitchen. The Korean charcoal barbecue restaurant offers a modern take on traditional meals, with memorable bites like KFC wings, Dollsot Bibimbap, slow-cooked coconut beef cheeks with pumpkin puree and crisps of wontons.

Korean BBQ at Little Miss Korea in Darwin

snapper rocks

The name gives it away a bit, but the fresh, local seafood is definitely the main attraction of snapper rocks. We reckon you absolutely have to order the all wild wild snapper which is served with a creamy cashew sauce and papaya salad – the fish practically falls off the bone – but you’d be crazy not to try the crocodile bites with salt and pepper while you’re at it too.

Hot tamale

Take this as a sign to overload tacos, guac and spicy margins, people, because Hot tamale is absolutely overwhelmed by these Mexican joys. It’s also crazy waterfront views and a list of 300 agave spirits which is apparently the largest in the southern hemisphere… soooo shots anyone?

A table full of Mexican food

PepperBerry at the Hilton

For refined fodder with a bush tucker edge, try PepperBerry, the restaurant inside the Hilton Darwin. The food delivers and it’s the sort of place where it’s okay to get a little frustrated, so ideal if you’re willing to swap your flip flops for a fancier night out. We’re also quite fond of the champagne tea experience for obvious reasons.

Char Restaurant

Keeping the fancy vibe you can’t ignore Char Restaurant. Located in the pretty Admiralty building, you can enjoy fresh oysters and champagne, followed by truffled mushroom risotto and crab linguini. Carnivores will salivate for their vast selection of steaks, including tomahawk, t-bone, sirloin and eye tenderloin.

A log full of meat at Char in Darwin

Coffees

Ruby G’s Canteen And Bakery

Got a sweet tooth? then you will love it Ruby G and their delicious bites of sweet pastry. Nestled in Coconut Grove and on Mitchell Street in the CBD, this bakery and canteen creates sweet pastries Darwinians can’t get enough of. Think nutella-filled cruffins, puff pastry almond croissants and lemon meringue donuts. Hot tip: you also can’t go past their sourdough with olives.

alley cafe

alley cafe has a cool industrial vibe with concrete floors, rustic wooden tables, and lots of plants. On the menu, it’s hard to choose between a wholesome nourishing bowl or one of the gigantic big brekkies with the tastiest potato hash ever… we’re sure you’ll make the right choice, though.

Eggs Benedict at Laneway Coffee in Darwin

Ebb and flow

You can’t really beat the tropical harbor vibe at the Vegan Cafe Ebb and flow. If you manage to nab one of the cozy cabins, we think you could stay here all day with an iced oatmeal latte in your hand and vegan waffles in your stomach.

Sweet Brew & Co

Installed in a revived mechanical workshop, the crew of Sweet Brew & Co know how to prepare a healthy meal and a good cup of tea. Roll up for brekky dishes like Chilli Scrambled Eggs with Blue Swimmer Crab or Smashed Avocado with Purple Carrots and Feta, or savor something extra at the end of brunch like their much-loved Fried Chicken Baos Korean or katsu sandos. Before leaving, go upstairs to discover the pretty little fashion boutique.

Point Co Fees

A look at Fresh Point Co’s Instagram and you won’t really need convincing anymore. The menu basically reads like a brunch holy bible, with passages on pancakes, waffles, egg bennies and more. Whatever you do, however, please, for the love of all things sweet, leave room for dessert, because their shakes and special desserts are insane.

A stack of pancakes topped with ice cream and more

Kopi stop

This place makes by far the best latte art in Darwin, maybe even in all of Australia, so worth a visit just for that. While you’re at it, it’s pretty hard not to get carried away by the comforting bowls of congee or laksa.

Bars

Stone House Wine Bar and Kitchen

Housed in a heritage-listed 1880s stone house, Stone House Wine Bar and Kitchen is the best place in Darwin for serious geeks. They have a whole menu section dedicated to vermouth o’clock, as well as pet nats, chilled reds, skin contact varieties and many more pages of carefully selected wine bottles, craft beers and spirits from around the world (which are also available to take away). The kitchen serves up the exact type of gourmet pastured produce you hope to associate with such high quality alcohol. Think: homemade sourdough and herb butter, smoked mackerel pâté and even a raclette set.

Stone House Wine Bar & Kitchen in Darwin

by charlie

Hidden in Austin’s driveway, behind a rolling door and in a crummy elevator, everyone would think you accidentally teleported to Melbourne, but that’s just by charlie. The multi-story bar is made up of a vintage-inspired cocktail bar and restaurant, a lush outdoor deck with lantern, and an on-site gin distillery where you can even create your own blend.

Smith Street Society

If you want to catch Darwin’s ever-glorious sunset, head to the rooftop of Smith Street Society. With live entertainment and an extensive cocktail menu, this place is always buzzing. Better yet, you can fill your belly with their pub classics and sharing plates. Think jerky trevally tacos, stone-baked pizzas and juicy steaks.

A dreamy pink sunset over the rooftop of Smith Street Social

Voluntary Distillery

It would be a crime to miss a cellar door tasting at Darwin Voluntary Distillery. Founded by David Willing, the industrial-style space is responsible for crafting unique Australian spirits flavored with local indigenous ingredients. Start with a tasting to learn all about their range of gins and vodkas, then browse other fair-dinkum mixed drinks in their vault… how do you choose between emu munted, bush negroni and rosella gin fizz?

The loading bay

Located within Little Miss Korea, The loading bay is a lively cocktail bar that’s best known for their award-winning mango laksa cocktail (trust us, it works) and the never-ending $1 dumplings they make every Monday from 5-7 p.m. Don’t forget to order a round of lotus chips for the table before you drop those cocktails.

Fill your day with more awesome things to do in Darwin.

Image credit: Hot Tamale, Phat Mango, Laneway Coffee, Fresh Point Co, Stone House Wine Bar & Kitchen by @psealms, Smith Street Social

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Les Vingt-Deux: Hot Hotels https://deborahjmiller.com/les-vingt-deux-hot-hotels/ Sun, 12 Jun 2022 15:04:42 +0000 https://deborahjmiller.com/les-vingt-deux-hot-hotels/ If Mr and Mrs Smith opened a hotel in Mayfair, we think it would look a bit like The Twenty Two, the achingly chic mansion and members’ club that has just opened in Grosvenor Square. It’s cool enough to surpass the stuffiness of Mayfair but glitzy enough for its location, endless nifty touches and an […]]]>

If Mr and Mrs Smith opened a hotel in Mayfair, we think it would look a bit like The Twenty Two, the achingly chic mansion and members’ club that has just opened in Grosvenor Square. It’s cool enough to surpass the stuffiness of Mayfair but glitzy enough for its location, endless nifty touches and an understated vibe that it will, hopefully, maintain. Staying here feels like being in a secret, a sense aided by thoughtful design, delightful service, and great food and drink.

The rooms

Nods to 18th-century France and hip London touches combine in rooms that wouldn’t be out of place, at least in proportion, in Amsterdam’s Negen Straatjes. This is especially true in the double-height Deluxe Rooms on the first floor, with floor-to-ceiling windows illuminating a lavish scene with a bespoke four-poster bed, rich red velvet, and bathrooms tidy with sparkling art deco. cabochon style marble floors. Each of the 31 rooms and suites is distinguished by carefully curated antiques, bespoke pieces, and subtly risque sketches on the walls. Mini-bars are stocked with Ruinart, artisanal kombucha, and the hotel’s own brand of organic liquors, which seem more than enough to tempt you into the kind of debauchery that might end up ordering something from the Late Night menu. , from which burrata or lobster rolls can be ordered until 7am.

The food

A stellar menu and sumptuous candlelit setting make for a sexy dining space on the hotel’s ground floor. Modern British is enhanced with touches of Italian and French bistro, marking a welcome departure from the burrata and beef carpaccio-heavy menus that currently dominate the capital (incidentally, both appear on this menu, but feel inventive in the cool frame). Don’t miss the grilled green asparagus while still in season, enhanced with a dollop of homemade Hollandaise sauce, or opt for the perfectly al dente paccheri all’Amatriciana, so good it might (pretty much doable) appease a demanding Roman. Finish with the sirloin for two, grilled with confidence and served as it should be: with salad, fries and creamy béarnaise that the suave waiters are happy to replenish. Downstairs, the members’ club roars with life, though not a whisper can be heard until you emerge into scarlet space. Here, a glitzy crowd sips excellent cocktails, stepping out of the whitewashed smoking area and humidor at regular intervals. All in all well worth a visit, and the sooner the better – it will be full in no time.

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Gulfport’s Smokin’ J’s BBQ Brings Heart, Soul and Chest to the Community https://deborahjmiller.com/gulfports-smokin-js-bbq-brings-heart-soul-and-chest-to-the-community/ Fri, 10 Jun 2022 14:09:35 +0000 https://deborahjmiller.com/gulfports-smokin-js-bbq-brings-heart-soul-and-chest-to-the-community/ John Riesebeck looks like a backcountry pit master – a real baggy t-shirt, mustache and southern-style cargo shorts. He speaks in a thick Texan drawl and acts like a rattlesnake. If you’ve ever dined at his restaurant, Smokin’ J’s BBQ, you’ve probably seen it. When I arrived at Smokin’ J’s, the exterior of the building […]]]>

John Riesebeck looks like a backcountry pit master – a real baggy t-shirt, mustache and southern-style cargo shorts. He speaks in a thick Texan drawl and acts like a rattlesnake. If you’ve ever dined at his restaurant, Smokin’ J’s BBQ, you’ve probably seen it.

When I arrived at Smokin’ J’s, the exterior of the building and John’s appearance convinced me of the type of place I was entering. I expected simple, no frills service with minimal customer interaction. I expected to queue, get my food and leave. That was, after all, how most of the best barbecues in the country worked.

As soon as John served me my food, however, I was reminded why we don’t judge books by their covers. Rather than rush to his smoker, he sat down next to me, explained what was on my plate, and remembered the time he fed thousands of victims of the hurricane with the same.

Behind his tough exterior, I discovered he was a compassionate man who loved two simple things: cooking meat and serving his community.

Bringing Texas BBQ to Florida

“The first time I sold barbecues,” John explained, “was to truckers at truck stops. Sometimes these guys were stuck on the road in the same place for weeks. I sold them $5 sandwiches, but if there was something they really wanted, like a Pizza Hut pizza, I would try to get them some too.

At the time, John was working for a food service provider in Dallas. When that business moved to Oklahoma, however, he decided to move to Florida rather than follow. While helping his sister open a dog grooming service on St. Pete’s Central Ave, he realized a sudden realization.

“In 2008, I tasted beef brisket from a street vendor here. The meat was well cooked, but it was badly seasoned,” he said. “I liked that there was a barbecue in Florida, but Florida needed a real Texas barbecue.”

Make a home in Gulfport

From there, John was a man on a mission to spread his native flavors to the Sunshine City. He bought two trailers and a smokehouse and installed a mobile kitchen at Ahearn’s Chevron. After only a few months, the demand for his barbecue was too high to meet.

In 2009, in response to his newfound popularity, John purchased an official brick-and-mortar location in Gulfport. The new space was located just 1.7 miles from the old Ahearn lot, allowing Smokin’ J’s to continue serving its original “regulars”. Between those loyal customers and John’s inclusion of his family members in opening the restaurant, the place has acquired a family-oriented, community-centric atmosphere.

To this day, Smokin’ J’s stay at this cottage-sized Gulfport home. John’s wife Lisa’s involvement in the restaurant helps the food retain its comforting, home-cooked feel, while each of the staff, John says, feels like family. Taken together, these factors have made Smokin’ J’s a local favorite in Gulfport.

“We have so many regulars,” John said. “Most of our business comes from loyal customers. The camaraderie of this community is what has made us successful. And the more they give to us, the more we want to give back to them. We support them, they support us.

Giving back to the community of St. Pete

At Smokin’ J’s, however, supporting the community doesn’t just mean serving hearty meals, it means participating in local fundraisers, contributing to non-profit charities, sponsoring clubs and organizations, and more. . Whenever there’s an opportunity to help others or get involved in St. Pete events, John says, Smokin’ J’s takes it.

“We have three values ​​in this restaurant,” John said. “Food safety, personal safety and customer satisfaction. The last is the most important. We help people and make them happy. We make them feel like part of the family.

According to particularly high user reviews on Google, this is exactly what, and the food, keeps customers coming back.

Menu tasting

As respectable as it is that John loves his community, a restaurant cannot run on good values ​​alone.

Food should also be unique and competitive. Luckily, Smokin’ J’s has a tasty menu with a handful of items that are definitely worth trying.

Curious to know what some of these offers are? Here are a few that I have tried:

  • Pulled Pork – My favorite of the meats in the place, Smokin’ J’s Pork Butts are slowly smoked for 16 hours before being hand-pulled and finished with a light sauce.
  • Back ribs – These are dry rubbed, oak smoked and with a choice of two sides per plate.
  • Award-winning chile – Smokin’ J’s Famous Brisket Chili has won numerous regional awards. The best way to eat it? On corn tostada chips as nachos.
  • Lisa’s Tater Salad – This is made by John’s wife, Lisa, using her grandmother’s recipe. With relish, onion and the perfect amount of creamy mayo, this is probably the best potato salad you’ll ever eat.
  • Pa cabbage salad – John’s dad went to school with Colonel Sanders, so this gourmet coleslaw is as close to the original KFC recipe as you can get. Cool, sloppy and refreshing, I liked to mix it with the smoked pork from the restaurant.

Ready to eat?

Does this menu preview set you up to dirty your shirt and stick your fingers? Then it’s time to go to Smokin’ J’s and cook yourself a barbecue.

What if you’re not hungry? Go for a soda and the good vibes.

At John’s Community Hub, everything down to the “homemade pickle ice cream” is full of heart and soul.

Smokin’ J’s BBQ is located at 5145 Gulfport Blvd S in Gulfport. For the full restaurant menu, hours of operation and more, customers can visit the official website here.

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