...Chefs and Mixologists, I had no idea what I was in store for. We ordered several small plates to share, beers, and a few desserts. Amongst the desserts was a small plate with 3 cream-filled cookies called “Phatty Cakes”, that to me, resembled little debbie's oatmeal pies. Skeptical, I picked one up and took a bite. Contrary to my preconceived notions, this little delicious treat turned out to be a marscarpone filled gingerbread whoopie pie. Soft gingerbread cookies with a sweet yet savory marscarpone filling, that almost melts in your mouth. After my initial visit, I would visit Cakes&Ale solely for the infamous “Phatty Cakes”. At 3 cakes for $6, I would stock up buying over a dozen little treats. And no, I never bothered to share, nor did I bother to tell anyone where I got them; they were truly my little secret. After years of consuming Phatty Cakes, I had to know who was behind the tiny delicious treat. Pastry Chef, Cynthia Wong was the mastermind behind this decadent little treat. “The 36-year-old Southerner has held a lot of jobs in the Atlanta food industry. She was the production manager for Via Elisa Fresh Pasta, a food stylist for the TBS program “Dinner & a Movie” and even a food reviewer for Creative Loafing. But she has found her metier at Billy Allin’s Cakes & Ale restaurant.”( Kessler 2010) In 2011, the Pastry Chef behind my favorite dessert, took her recipe to a restaurant by the name of Empire State South. After only one year of enjoying her infamous “Phatty...
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...I believe in hiding under the table. As a young child, I have quite a few fond memories of Thanksgiving dinners surrounded by family and loved ones. One of my favorite traditions at these meals was sitting at the kids' table. My older cousin Courtney and I would always sit next each other, giggling to ourselves about the ridiculous plaid shirt Uncle Chris was wearing. Before dinner started I tended to sneak into the kitchen stealing whatever bits of food I could. Sometimes I wasn’t extremely sneaky and my grandma would catch me sneaking food. When it was finally time for dinner, all the cousins would rush down from the upstairs bedrooms. Usually we spent our time playing on the old shag carpet with Legos, until we were called down to the dinner table. All throughout dinner, Courtney and I would each so much food that we could barely move. The creamy mashed potatoes, juicy turkey, soft...
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...One thing is for certain: I love Tasti D-Lite’s tiramisu “frozen dessert. Nothing beats the feeling you get when you walk into a “Tasti D,” impulsively looking to the back to discover the two flavors of the day, and one of them just perfectly fits your mood. Every day, Tasti D offers four frozen dessert flavors. There is always Dutch Chocolate and French Vanilla, either of which is suitable as a last resort. The real points, however, are won by the other two flavors, which are chosen each day from a list of over 100 innovative flavors plastered on the wall. This lottery feature makes eating frozen dessert not only delicious, but surprising and nerve-racking! Tasti D frozen dessert is essentially frozen yogurt, but, for legal reasons presumably, cannot be referred to as such. The special formula reduces the caloric and fat content of the frozen dessert to a fraction of your everyday frozen yogurt, making eating at Tasti D not only delicious, surprising, and nerve-racking, but also healthy! And best of all, as its website proudly proclaims, it’s kosher, as well! Tasti D was started in New York about a decade ago and received instant notoriety (it’s “New York’s favorite dessert!”), and some of the original, more popular stores publish the all-important flavor schedule on a website. To me, though, that’s akin to telling sending a five year old an e-mail on Christmas Eve listing the presents he’s going to receive the next morning. I like to imagine that until the moment I step...
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...Informative Speech: How to make Fruit Pizza INTRO: Good morning everyone, I am Kaylee Black. Everyone has a favorite dessert, and mine is a fruit pizza. Since I was a little girl I always loved to help my mom make this treat. Baking became somewhat of a tradition for my mom and I. Making a fruit pizza is something fun and simple that can be enjoyed by many. Today, I will walk you through what you will need, how you will prepare and serve a quick, easy and delicious fruit pizza. * The first step in making the fruit pizza is to gather all the ingredients and materials needed. * To begin I make a list of the ingredients I need, I got the recipe from Pilsbury.com * The following ingredients are essential to the Fruit pizza. For the crust you will need just one ingredient 1. 1 roll of Pillsbury sugar cookie dough Then for the frosting you will need 2. 1 Package of Cream Cheese softened 3. 1/3 cup of sugar 4. ½ a teaspoon of vanilla For the toppings you can include all or just a few of the fruits, depending on your liking 1. Strawberries 2. Kiwis 3. Raspberries 4. Blueberries 5. Mandarin Oranges On Foodnetwork.com they even add chocolate chips to add as toppings to the pizza. On Allrecipes.com they have another variation you can choose to do or not. They add an apple jelly to cover the fruit. I personally do not care for the jelly. The materials you will need will be: 1. A 12 in round pizza pan 2....
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...cMeet the chef Hello everyone my name is Britney Radford; I will be your chef for the years to come. Here’s a little about me. I am 20 years old and live in Centerville TN. I am married to my wonderful husband for almost one year (October 25, 2011) who supports me in whatever I want to do. I enjoy cooking and learning new things. I especially love to bake, I can bake a spectacular cobbler (recipe will be given later, compliments of the chef). I like to collect cook books, particularly old cook books. I like to keep everything as natural as possible. I am an all organic cook, thanks to my loving husband. I enjoy volunteering and helping my community. I also enjoy having cook outs and sleep overs…yes still at my age. A little about the things I like to cook. I like to cook fresh home made from scratch dinners, breakfasts, lunches, and desserts. I prefer to bake over anything but I love to cook for my husband. I usually bake at least one dessert a day. When I bake these delicacies I always have an overabundance of it so I simply just give it away to my neighbors and locals. Besides better they eat it than me, I always say. My favorite thing to bake is cobbler. I can use this recipe to bake with any kind of fruit from apple cinnamon to pineapple. It always turns out wonderful! Lets chat about my volunteer work. My husband and I volunteer at our local animal shelter every Thursday. We are there from 1-5 pm. We enjoy spending time with the fur babies and giving them the love that...
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...Nylander October 20, 2012 Pumpkin Pudding for the Holidays It is that time of year again, pumpkin season! Two pleasant holidays are just around the corner. This is the time; we spent Halloween or Christmas with our families to have an enjoyable holiday dinner or just to hang out. There is plentiful food cooked for dinner, but what is dinner without dessert? The most traditional holiday dessert is pumpkin pie, so how about spicing dessert up a little this year. Well, here is one way to do it, a tasty holiday dessert that the whole family will love, and it is quick and easy too! The first step in baking, of course, is to gather all the ingredients needed for the task. Luckily, with this dessert, most of what you need, you will already have in your kitchen. Whatever you do not have, you can just get at the grocery store. The ingredients you will need are: 1 can pumpkin, 3 eggs, 1 cup milk, 1/2 tsp, salt, 1/2 tsp ginger, 1/2 tsp cloves, 1/2 tsp cinnamon, 3/4 cup sugar, 1 box spiced cake mix, 1 1/2 cubes margarine or butter, 3/4 cup favorite chopped nuts (if desired), and a 9 x 13 inch baking pan. You will also need a measuring cup and measuring spoons if you want to measure the ingredients evenly. In addition, you will need a small bowl to mix, and a large bowl to mix all the dry ingredients together. Now that, you have all your ingredients, you can start on the fun, but first; preheat the oven to 350 degrees. Before you begin...
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...Calaveras wrestling career, he can see how it shaped him into the man he is today. “It means a lot because before I came here, I wrestled at my old school and it was just a side thing to do because I was board,” Moore said. “But here, I learned that wrestling isn’t just a sport you do in high school. It’s something that helps you with your work ethic.” Moore finished in the top 12 at the State...
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...invited all my closest friends to the Maison Fouranise restaurant, I specially reserved the balcony for my friends and I. it's one of my favorite areas of the restaurant, not only because of its beautiful view of the lake, but the delicious sweet aroma of freshly ground baked bread. It's a perfect place to enjoy the afternoon with my friends. On Sunday morning I prepared everything for this afternoons brunch, made some fresh baked proscriutto rolls with ravioli butter sauce and some spinach cheese puffs one of my favorites, the crunchy flavor of spinach with cheese its a perfect combination of flavor and crisp. I know my friends will love it. I want everything to be something special and enjoyable, it's been a while since I've last seen them all. I heard that one of my friends proposed to his girlfriend, when will they get married.. Who knows but I hope so soon. After I left the house I was on my way to the restaurant I bumped right into one of my friends which he was also on his way to the brunch party. We had a pleasant conversation about the second industrial revolution, Sir Joseph Swan which he invented the first feasible incandescent light bulb he supplied many light bulbs for the Savoy Theater, which we once visited. Jules and I were the first ones to arrive at the restaurant. The host knew right away who I was, since I come every afternoon to the Maison. She directly took Jules and I to my reservation, on our way there all these different smells of food,and desserts felt like...
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...Part 1. Feasibility Study My service will be providing a dessert and coffee bar that specializes in unique and fun variations of desserts. I will provide products such as "dessert nachos" where the customer will have the chance to experience nachos made from dessert items. Among the other interesting items, will be a dessert breakfast where the customer will have sunny side eggs made of white chocolate and giant m&m's, chocolate covered bacon, and apple slice "hash browns", along with cinnamon pita bread "toast". The child that is fond of cheeseburgers and fries for dinner can now have a cupcake and cookies in that same form. These things are for the playful and heart. For the sophisticated pallet, there will be special coffee blends, decadent hot chocolates with flavor variations such as cookies-n-cream and s'more, and endless iced coffee combinations. To accompany these more grown-up tastes, rich desserts like Italian Cream Cakes, Turtles, and much more. The mission of my business is to create a profitable business that allows customers to enjoy the product and the atmosphere. I want to provide my customers with quality products that they cannot get at any other places, and they do not mind paying for. The customer should leave feeling like they were welcomed and they got a quality product. My hope is for this business to become one that is well respected and loved by all. I want people to want to spend their money with me because they know they will be served a quality...
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...My favorite meal My favorite meal can be classified two meanings. One is your meal you having every day, the other one are special festival meal. Something is flashing in my brain, oh! That’s my favorite meal. I remember my mother took my brother and me to have our buffet in the magnificent hotel. It was an unforgettable, extraordinary and delightful memory in my life. The dainty of every kind in there are appetizing and palatable. I can felt the cookers cooked every cuisine with passionate. So let me tell my wonderful 11th birthday experience to you. In that day morning, all of us woke up premature, even the cock had not rowed yet. It seemed everyone got rid of the bad habit because we usually slept inertia. Maybe my mother spoil me and wanted me have an inconceivable birthday. She came out from the kitchen, holding a plate in her palm of hand. I can saw there were a sunny side up egg, several slice of duck’s brisket and a stick of sausage. In addition, she served me my favorite beverage soda. After we finished our breakfast, we went to our destination by bus. We took 961 and there was a mainland citizen behind me. We were lining up and ready to get in the bus. At that moment I can felt she nudged my back and I really abhor it. Seriously, I loathed their outrageous and absurd behavior. After validated my octopus card, I went to upper deck and I found it was full of seat. It indicated I need to stand in the bus over the whole journey. I went down the stair reluctantly. Because...
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...cultural identity. We usually never think about our culture but if you did, what would your cultural identity be? My cultural identity is one big eclectic pasta dish filled with several different ingredients. with an Italian and American family I'm introduced to many different foods and traditions. My family celebrates American holidays and of course, traditional foods come along with them. On Thanksgiving we go visit family friends in Alabama. They live on a farm and we get to ride go karts and see all the animals. I'm always very voracious for Thanksgiving dinner. We eat turkey, ham,...
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...It's that time of year again, pumpkin season! Two wonderful family holidays are just around the corner. Traditionally, we spend Thanksgiving or Christmas (or both) with the family to have a nice holiday dinner. There is always delicious food prepared for dinner, but what's dinner without dessert? The most traditional holiday dessert is pumpkin pie, but how about "spicing" that dessert up a little this year? Well, here's the way to do it, a delicious holiday dessert that the whole family will love and it's quick and easy! The first step in baking, of course, is to gather all the ingredients necessary for the job. Luckily with this dessert, most of what you need, you'll already find in your kitchen. Whatever you don't have, you can just pick up at your local grocery store: 1 can pumpkin, 3 eggs, 1 cup milk, 1/2 tsp. salt, 1/2 tsp. ginger, 1/2 tsp. cloves, 1/2 tsp. cinnamon, 3/4 cup sugar, 1 box spiced cake mix, 1 1/2 cubes margarine or butter, and 3/4 cup favorite chopped nuts (if desired) and a 9 x 13 inch baking pan. You may also need a measuring cup and measuring teaspoons if you want to measure the ingredients evenly. Also, you'll need a small bowl, to beat the three eggs and melt the butter in, and a large bowl to mix the ingredients together. Now that you have all your ingredients, you can get started on the fun, but first, preheat the oven to 350 degrees. Before you mix all the ingredients, beat the three eggs together in the small bowl until they are well mixed. Now...
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...Assignment #1 For my first restaurant choice, I decided to eat at Masa located on Monroe Street. The menu of this popular restaurant consists of Asian fusion choices. The service and food were both outstanding. To start off, I ordered edamame, which are immature soybeans that are very common to Japanese and Chinese restaurants. It was served with a spicy black bean sauce, which I found to be interesting because I never thought of that as a Japanese flavor. However, I must say I have never tasted a better flavor to go along with edamame. Also as an appetizer, I ordered the Philadelphia Cream Cheese Wonton, which was my favorite part of the meal. This dish definitely had an American feel to go along with the Asian style because of the cream cheese. They were deep-fried and served hot with a sweet duck sauce to dip them in. They were unbelievable. Next up was my entrée! I decided to order the Chicken Pad Thai, which is a traditional Thai dish. The rice noodles were stir fried with carrots and scallions in a traditional Mandarin sweet and spicy Pad Thai sauce. The sauce included a hint of Thai curry, which blended all the flavors of spicy, sweet, and peanut into a delectable dish. I have had many Pad Thai dishes before, but this one was right up there with the best of them. Being at an Asian restaurant, I decided to go away from my norm and picked the Green Tea Crème Brulee. I was very interested to see how it would come out considering Crème Brulee is a French dessert that is usually...
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...like to eat out much. I only go out and eat when there are any special occasions. The last time I went out eating was with my boyfriend on our first anniversary. We went to The Cheesecake Factory which is also on of my favorite places to dine in. The Cheesecake Factory is very familiar with everyone now. This place is famous for their cheesecakes as well as the diversity of food to choose from. The Cheesecake Factory was established in the 1940s by Oscar and Evelyn Overton. Mrs. Overton personally made baked cheesecakes in the basement of their home for the best local restaurants. In 1972 they moved their business to Los Angeles, California where they opened a 700 square foot store known as the Cheesecake Factory. Thirty years later The Cheesecake Factory has over 170 locations around the world. Having such a large corporation presents various challenges when it comes to having such a large and diverse staff. A solid Human Resources base is one of the major keys to having a successful business, organization or type of function that heavily rely on people. The Cheesecake Factory’s structure is quite complicated because it is a big company. But overall, the company operates in two business segments, restaurants and bakery. Restaurant consists of the Cheesecake Factory, the Grand Lux Café and Rock Sugar Pan Asian Kitchen. The bakery segment produces baked desserts and other products for its restaurants and for other foodservice operators, retailers and distributors. I have a friend...
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...meal of the year, Thanksgiving dinner. It was the first Thanksgiving that we had spent with my father’s side of the family, yet every other year, since I could remember, we had celebrated and feasted upon the Thanksgiving meal with my mother’s side of the family. The annual, but not so traditional, meal prepared by our Auntie Jo always include grilled pineapple as a side dish and a key lime pie for dessert. These dishes were vital to my Thanksgiving, and without them it was not Thanksgiving dinner, but rather just another large dinner with family. Though my parents tried to warn me in advance that this Thanksgiving would be different from the others I had known, I did not realize...
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