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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

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Nathan Outlaw Showreel

admin — Mon, 21 Jun 2010 21:46:18 +0000

Nathan started his career in 1992 at 14 working with his father, also a chef in Kent. He spent two years at Thanet College in Broadstairs gaining his qualifications as a chef. In 1996 he got a job with Peter Kromburg at the Intercontinental Hyde Park Corner. After stints with Gary Rhodes and Eric Chavot, Nathan moved to Padstow to take up a position at The Seafood Restaurant in 1998 with Rick Stein and Paul Ripley. Two years in Cornwall were followed by two years at the Michelin starred Lords of the Manor in Gloucestershire with John Campbell.

In 2007 Restaurant Nathan Outlaw was born and for three years retained the accolade of best restaurant in Cornwall from Michelin awarding a Rising 2 star and the Good Food Guide naming the restaurant as the 10th best restaurant in the whole of the UK.

In May 2009, Nathan opened his second restaurant, Nathan Outlaw Seafood and Grill at the St Enodoc Hotel in Rock which gave a casual dining arm to Nathan’s business. In December 2009, The Good Food Guide predicted that Nathan will be one of the biggest chefs in the UK in the next decade.

Nathan has also been busy on the TV with appearances on BBC 2′s Great British Menu, Saturday Kitchen and Good Food Channel’s Market Kitchen. You will also see Nathan doing demonstrations at various local food festivals. Nathan is a passionate and proud supporter of everything Cornish and continues to search out the amazing produce of the south west. He is mad about seafood and continuously works on modern fish cookery.

Duration : 0:3:1

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Nevia No, beet farmer

admin — Thu, 17 Jun 2010 08:55:08 +0000

Tuesday, August 05, 2008
The New York Times Declares Beets an “Improbable Superfood”

Here at Beet.TV we eat beets whenever we can. We’ve always loved to grill, boil and juice them. Now, it seems that our little root vegetable is getting some press for their taste and super nutritional value.

We were pleased to see that The New York Times providing extensive coverage of our root veggie. Writes Martha Rose Schulman in yesterday’s paper:

“It’s easy to love fresh beets, and not just for their nutritional advantages. Beets have an earthy, hard-to-define flavor like no other vegetable’s, one reason they so often appear on high-end restaurant menus.”

Seems that the online chatter about beets has heated up since Tara Parker-Pope wrote a column last month pondering why beets don’t get more respect. Turns our namesake is loaded with nutrients and phytochemicals. Tara calls beets an “improbable superfood.”

Earlier The Times listed the “11 Best Foods You Aren’t Eating” — and beets occupied the number one spot.

At this time of year, there is an abundance of fresh beets at the nearby farmers market in Union Square.

Kelsey went over to market the other day to interview beet grower Nevia No of Yuno’s Farm.

Believe in beets!

– Andy Plesser, Executive Producer

Duration : 0:1:30

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Kiddy Menus

admin — Sun, 13 Jun 2010 04:04:04 +0000

In which Ceara presents her kiddy menu she recieved at a restaurant.

Duration : 0:3:9

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Great Wall Chinese Restaurant

admin — Sun, 23 May 2010 03:44:20 +0000

178 Pine Street
Florence, MA 01062
Tel: (413) 582-0399
Tel/Fax: (413) 586-3594

Duration : 0:6:26

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Anna’s Italian Restaurant – Restaurant of the stars – CLOSING SOON – Don’t miss it

admin — Tue, 18 May 2010 11:34:11 +0000

http://www.LARestaurantDaily.com

http://www.annaitalian.com

10929 West Pico Boulevard
Los Angeles, CA 90064-2185
(310) 474-0102

Established in 1969 by Anna & Mario with a seating capacity for 40 guests.
In 1971 a second room was added to increase
capacity to 90 guests.
Andy & Tony employees of Anna purchased
the Restaurant.
A third room and a small bar for full liquor service came next.
The Restaurant has pioneered many fares still not available anywhere else.
“…There is more to Anna’s than it meets the eye If you order some of their Originals you will understand my enthusiasm” Elmer Dills

Chef Giovanni Olmo in charge since 1976 still cooking up a storm at the ripe age of 68.

” Maintained a great reputation for old style authenticity in a neighborhood where Restaurants vanish overnight” M. Stein

New dishes are introduced every year since inception and the menu is still growing.

Duration : 0:8:40

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Mart Anthony’s Italian Restaurant – www.LOCALCHICAGOCOUPONS.com Log on & Save!

admin — Wed, 12 May 2010 12:35:11 +0000

Authentic Italian cuisine. The sauces will keep you coming back for more! Frank and his staff make you feel right at home and the amazing menu offerings make this a must visit restaurant! GREAT Food, Location and atmosphere… ENJOY! Log on to www.LOCALCHICAGOCOUPONS.com for a 20% OFF Coupon!

Music
Dan Mostello – Contact: DMostello1@netzero.net OR Dan Mostelo’s Spanish Guitar on youtube.com

Duration : 0:2:0

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PUBLYSHOWSCREEN THE NEW DIGITAL MENU BOARDS RESTAURANT HD 3D with music and videos of foods

admin — Thu, 29 Apr 2010 08:35:03 +0000

DIGITAL MENU BOARD RESTAURANT with music and video
WITH LIGTH BOX FOOD PICTURES
OR WITH SCREEN DIGITAL HD 3D THE NEW LOOK ANIMATIONS 3D mexican restaurants
PANTALLAS DE BIENVENIDA PARA PUBLICIDAD PARA NEGOCIOS O RESTAURANT
Menu Digital Para Negocios, Restaurantes , Comida Rapida, Pantallas de Bienvenida para sus Clientes
Informativas, Anuncios pubicidad y toda una gran variedad de efectos especiales Totalmente profecionales.
lo nuevo en menu restaurant

Duration : 0:1:4

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Fran Capo – The Late Show – ordering fast from Chinese Menu

admin — Fri, 23 Apr 2010 06:28:28 +0000

Fran Capo, the worlds fastest talking woman, author, comedienne, orders the entire Chinese menu fast as a prank on the late show. Plus other tv clips.

Duration : 0:3:33

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The End of the Line – Endangered Menu

admin — Sat, 17 Apr 2010 05:34:17 +0000

The End of the Line is a powerful film about one of the world’s most disturbing problems – over-fishing. Advances in fishing technology mean whole species of wild fish are under threat and the most important stocks we eat are predicted to be in a state of collapse by 2050.

The film points the finger at those most to blame, including celebrity chefs, and shows what we can do about it. This is not just a film, it is also a campaign – for sustainable consumption of fish, for marine protected areas to allow the sea to recover, and for a new ethic of responsible fishing.

www.endoftheline.com

Duration : 0:1:35

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