Madelyn's Restaurant & Wine Bar
Madelyn's brings casual fine-dining to gastro-challenged Anthem.
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Added on: Sep 8, 2007 in
Category:
Regional Cusine
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Other News in the Regional Cusine category |
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Fayetteville Chef Helping Plan New Restaurant
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Juan Barcenas, best known for his work as the chef at Bordino’s and the owner of Picasso’s Pizza, is helping the group who recently bought the former Sassafras restaurant on College Avenue.
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Roger Collis: How to avoid the seat scramble
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We have found that major airlines do not allow us to reserve seats until 24 hours before the flight. Can you suggest a strategy for securing a seat reservation at the time of booking or well before departure?
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When vacationers decide to stay year-round at U.S. resorts
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As technology enables people to live and work wherever they want, many are starting to cluster in Colorado ski towns and vacation havens like Nantucket. But the transition to small-town life and locals' ways isn't always seamless.
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Boadicea
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Boadicea enjoys one of Australia's great wining and dining experiences at d'Arry's Verandah Restaurant overlooking the famous d'Arenberg vineyards, McLaren Vale and the Willunga escarpment falling into the Gulf of St Vincent.
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Other News |
101 Simple Summer Meals
Mark Bittman of the New York Times has done eaters of the world yet another public service by writing up 101 ideas for simple summer fare. As cooks know, it's not possible to please everyone all the time. Many of Bittman's suggestions call for ingredients that are neither local or seasonal, at least not to the East Coast. That said, we were inspired and think you will be too.
Here are are a few ideas that caught our eye:
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
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Batter up!
The Patneaude family has turned Christmas cookie baking into a competitive sport.
And the trash talking already...
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