Restaurant Menus » menu

CRUDE OIL Found In Oysters at N.C. Restaurant: TOXIC GULF FOOD ALERT (Obama Says Eat It)

admin — Tue, 13 Jul 2010 22:05:19 +0000

Because Of The Recent Disaster With The Oil Spill. Most Colleges Are Giving Financial Assistance To Get Out Of The Economic Slump Vist For Free Info http://tiny.cc/guqqr ————— BP MENU: CRUDE OIL Found In Oysters in Carolinas And Obama Told Us To Eat This?CORNELIUS, NC (WBTV) — “A video out of a seafood restaurant sparks the need for rational thinking, like a scene out of an oil changing shop.” A man says he found oil inside his oysters while eating at a restaurant located north of Charlotte this weekend. Matthew Robertson is fascinated at the thought that an oyster from the Gulf Coast that was possibly soaked in oil made it onto his dinner plate. “I rubbed it on my napkin and I said ‘Hey, Dad look, there’s oil on my oysters,’” said Robertson. He was so surprised at what he found, he kept one of the oysters to show our cameras. WBTV reporter Sarah Batista noticed there was a black substance stuck to the inside of the oyster. “That is definitely tar, that is not on oysters, “said Robertson.Obama pronounces Gulf seafood safe to eat…AP — THEODORE, Ala. (Mon Jun 14, 4:21 pm ET) — President Barack Obama says from the oil-stricken Gulf of Mexico that seafood from the region is safe to eat and announced a new coordinated effort to make sure it stays that way.In remarks from Theodore, Ala., on Monday, Obama said that the government will step up its inspections and monitoring to help ensure that the Gulf Coast food industry is getting the kind of protection and certification it needs to sell its products around the country.Obama said, “We don’t want tragedies on top of the tragedy we’re already seeing.”http://news.yahoo.com/s/ap/20100614/ap_on_bi_ge/us_gulf_oil_spill_obama_seafoodGulf Oil Spill Disaster And Cover-Up Playlist Of

Duration : 0:2:16

[youtube GKoZyaqwo1M]

MenuPad — The latest iPad meme

admin — Tue, 13 Jul 2010 22:05:09 +0000

Each passing brings a new way people are innovating with Apple’s latest creation. Browse, view and order wirelessly with MenuPad.

Read the story: http://fairerplatform.com/2010/06/aussie-restaurant-ditches-menus-for-ipads/

Duration : 0:2:0

[youtube P-y_rV6OSpw]

Blue Fin Seafood Restaurant And Bar Village Of Sandhill

admin — Fri, 09 Jul 2010 10:46:52 +0000

Blue Fin Seafood Restaurant And Bar

http://www.localedge.com/listing/153103/100293/Blue+Fin+Seafood+Restaurant+And+Bar/8038657346/461+Town+Center+Place/Village+Of+Sandhill/ZZ/ZZ

bluefin, bar, wine list, martini menu, shrimp & grits, dining, village of sandhill, martinis, steak, lowcountry, restaurant, chef Freddy Lee, beer list, brunch, surf & turf, cuisine, seafood,

Duration : 0:0:45

[youtube 6MA0ejS5fiU]

Inamo Restaurant, London

admin — Fri, 09 Jul 2010 10:46:51 +0000

This is the touchscreen menu on the table at Inamo restaurant in London. The restaurant is on Wardour Street in Soho.

Duration : 0:1:10

[youtube BX7PyI8M5hE]

Hospital Issues Healthy Challenge To Restaurants

admin — Fri, 09 Jul 2010 10:46:45 +0000

Christ Hospital is partnering with Cincinnati restaurants to create healthier menus. John Bateman reports.

Duration : 0:1:45

[youtube 0jhOF3xJDNY]

YEW restaurant + bar in Vancouver – 3 course meal for Dine Out Vancouver 2009

admin — Mon, 05 Jul 2010 07:13:10 +0000

YEW restaurant + bar
2nd Floor Four Seasons Hotel Vancouver
791 West Georgia St, Vancouver, Canada

Video, January 23rd, 2009, by Geoff Peters
Additional Commentary by CalBear.

As featured on http://www.dineouthere.com

Credits music:
“Voyage” by Kenny Barron performed by Geoff Peters band with special guest Evan on tenor saxophone.

More about Evan’s music:

http://www.myspace.com/evanarntzen

More about Geoff’s music:

http://www.gpeters.com

Dine Out Vancouver Website:

http://www.dineouthere.com/restaurants/dine-out-vancouver-event

YEW restaurant Dine Out Vancouver 2009 Menu:
$38 (excludes taxes, gratuity and alcohol)
Cuisine Type:
West Coast

RED SALAD
Slow Poached Pear, Beets & Goat Cheese, Red Leaves, Roasted Peppers
– or —

CAULIFLOWER
Cauliflower Soup with Black Cod Cake & Parsley Coulis
– or —

SABLEFISH
Soy Glazed Sablefish, Scallion Pancake,
Micro Broccoli & Mushroom Salad

PASTA
Wild Mushroom Gemelli, Basil Stewed Artichokes & Olives
– or —

SALMON
Miso Broiled Salmon, Chinese Broccoli, Baby Shiitakes,
Squash & Plum Purée
– or —

VENISON
Braised Nicola Valley Venison Shoulder, Winter Greens,
Risotto Milanese

CHERRY
Whipped Morello Cheesecake, Cherry Crumble and
Jubilee Glaze
– or —

CHOCOLATE
Milk Chocolate Cream, Salted Caramel & Cinnamon Meringue
– or —

PINEAPPLE
Pineapple Carpaccio, Lime Sorbet, Coconut Wafers

Duration : 0:4:5

[youtube Qh1s6buKAlc]

Thai-style Beef Stew

admin — Mon, 05 Jul 2010 07:13:07 +0000

Red curry beef stew with potatoes and peanuts. Check site for details and recipe!

Duration : 0:6:58

[youtube iRlQ9OHXvEU]

Mike’s Montreal Menu – Episode 2 – Heating Chinese Food

admin — Mon, 05 Jul 2010 07:13:06 +0000

After having some chinese food last and taking the leftovers home, figured it might be time for a 2nd instalment of Mike’s Montreal Menu.

So in this episode I try out some techniques I saw online for reheating chinese food, more specifically: Chicken Chow Mein, Orange Beef and Sticky White Rice.

Duration : 0:8:10

[youtube UpnP6xD7jvA]

Spicy Chicken Thai Soup

admin — Sat, 26 Jun 2010 22:34:08 +0000

Exploring the boundaries of culinary pleasure and pain.

Duration : 0:7:10

[youtube cIsFJd1myBw]

PorkStar Adelaide Menu Showcase Tour 09 @ Urban Bistro | 18 May 2009

admin — Sat, 26 Jun 2010 22:34:01 +0000

PorkStar Adelaide Menu Showcase Tour 09 @ Urban Bistro | 18 May 2009

Urban Bistro
160 Fullarton Road, Rose Park
SA 5067 Australia

http://www.urbanbistro.com.au/

| MENU |

Inspirational menu prepared by Bethany Finn.

Assiette of pork.
Whisky braised apple, frisée with crisp pigs ear.
Sea scallop, cured pork sausage and minted peas.
Braised stuffed pigs head with gribiche.
Ferngrove Cossack Riesling ’08.

Entrée.
Caramelised ham hock with Yorkshire pudding, maple
pumpkin and cranberry relish.

FERNGROVE ESTATE
CHARDONNAY ’07.

FERNGROVE ESTATE
MERLOT ’07.

Sorbet.
Ruby grapefruit and Campari sorbet.

Main.
Rack of Berkshire pork with choucroute and fennel,
maxim potato and charcutiere sauce.

FERNGROVE MAJESTIC
CABERNET SAUVIGNON ’06.

Dessert.
Lemon delicious pudding with lemon curd ice cream.

FERNGROVE ESTATE
SAVIGNON BLANC ’08.

Espresso coffee or T bar teas.

| Background |

PorkStar is a program designed to motivate leading chefs to be ahead of the curve with pork creativity and usage. PorkStars are princes and princesses of pork who are involved in exclusive VIP events, PorkStar dinners and PorkStar degustation lunches.

Australian Pork Ltd. have been marshalling an elite group of the country’s leading PorkStars who represent some of Australia’s finest in culinary talent. Those selected have been honoured as PorkStars in a series of advertisements in food service publications, and more recently in the likes of ‘Australian Gourmet Traveller’ and ‘Vogue Entertaining + Travel’, acknowledging their achievement and their contribution.

The PorkStar series encourages chefs to engage, experiment, invent and reinvent with the unmatched versatility of pork, increasing the number and variety of pork dishes featuring on restaurant menus — particularly as main course options.

It has never been a better time for chefs to champion pork and feature it on their menus. And, pork is a viable dollar-for-dollar consideration compared with other centre plate meat options.

| For more information visit |

http://www.pork.com.au/

Duration : 0:2:44

[youtube gpAwQ_RuGI4]