Cuisines – Fuze Restaurant And Lounge http://fuzerestaurantandlounge.com/ Sat, 22 Jan 2022 02:10:24 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://fuzerestaurantandlounge.com/wp-content/uploads/2021/06/icon-90.png Cuisines – Fuze Restaurant And Lounge http://fuzerestaurantandlounge.com/ 32 32 Chefs DE Chris Jones talk game day music and unique cuisine https://fuzerestaurantandlounge.com/chefs-de-chris-jones-talk-game-day-music-and-unique-cuisine/ Fri, 21 Jan 2022 22:36:00 +0000 https://fuzerestaurantandlounge.com/chefs-de-chris-jones-talk-game-day-music-and-unique-cuisine/ KANSAS CITY, Mo. – In front of the Kansas City Chiefs showdown against the Buffalo Bills On Sunday, KSHB 41 News anchor Dia Wall sat down for an interview with defensive lineman Chris Jones. Wall and Jones touched on a number of topics, including Jones’ musical tastes, unique cuisine, favorite songs, and favorite TV shows. […]]]>

KANSAS CITY, Mo. – In front of the Kansas City Chiefs showdown against the Buffalo Bills On Sunday, KSHB 41 News anchor Dia Wall sat down for an interview with defensive lineman Chris Jones.

Wall and Jones touched on a number of topics, including Jones’ musical tastes, unique cuisine, favorite songs, and favorite TV shows.

When asked what was his most surprising song to get him on the pitch, Jones had the lyrics.

“I don’t know the name of that song, but it’s like ‘Just a small town girl. Living in a lonely world,'” Jones said.

It was referring to Journey’s “Do not stop Believing.”

Chiefs quarterback Patrick Mahomes love ketchupthat he’s been known to put on steaks, but that’s just not Jones’ delicacy of choice.

“It’s definitely not steak and ketchup,” Jones said. “No shadow in Patrick [Mahomes].”

Instead, Jones likes to mix ranch and honey mustard for dipping chicken strips.

As for the hidden gem he loves in the Kansas City area, Jones said Wall fans would enjoy a trip to bamboo pennya Thai restaurant in Leawood.

“It’s very nice,” he said.

And though Jones said he doesn’t spend a lot of time watching TV, he offered fans a movie recommendation.

“‘The Wolf of Wallstreet,'” he said. “Everyone needs to watch this.”

the Chiefs play the Bills Sunday at 5:30 p.m. at GEHA Field at Arrowhead Stadium with a trip to the AFC Championship Online.

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Austin’s Bird Biscuit is on Yelp’s Top 100 Restaurants list in the US https://fuzerestaurantandlounge.com/austins-bird-biscuit-is-on-yelps-top-100-restaurants-list-in-the-us/ Thu, 20 Jan 2022 00:14:59 +0000 https://fuzerestaurantandlounge.com/austins-bird-biscuit-is-on-yelps-top-100-restaurants-list-in-the-us/ Spicy Chicken Biscuit from Bird Bird Biscuit (Courtesy Bird Bird Biscuit) (NEXSTAR) – Cancel your dinner plans* because Yelp just released its “Top 100” list of restaurants nationwide. A local favorite also made the top 10. The ninth annual list, released Wednesday, seeks to highlight some of Yelp’s top-rated restaurants, based on suggestions provided by […]]]>

Spicy Chicken Biscuit from Bird Bird Biscuit (Courtesy Bird Bird Biscuit)

(NEXSTAR) – Cancel your dinner plans* because Yelp just released its “Top 100” list of restaurants nationwide. A local favorite also made the top 10.

The ninth annual list, released Wednesday, seeks to highlight some of Yelp’s top-rated restaurants, based on suggestions provided by Yelp users coast-to-coast. This year, restaurants from 35 different states and Washington, DC made the cut, with cuisines ranging from Afghan to Vietnamese and everything in between.

Topping the 2022 list is Cocina Madrigal, a Mexican restaurant in Phoenix, Arizona. Menu highlights include handmade tortillas, grilled romaine salad and “chunk birria beef enchiladas,” according to Yelp. The restaurant also boasts a 4.5-star rating on the site, based on nearly 2,400 reviews.

Aracosia-McLean, an Afghan steakhouse in McLean, Va., and Fermentation Farm, a health food market in Costa Mesa, Calif., came in second and third place, respectively. Chicago’s Michelin-starred Oriole and Austin’s Big Bird Biscuit round out the top five.

The 10 Best Country Restaurants in America, as judged by Yelp and Yelp reviews, are below.

  1. Cocina Madrigal – Phoenix, Arizona
  2. Aracosia-McLean—McLean, Virginia
  3. Fermentation Farm – Costa Mesa, California
  4. Oriole – Chicago, Illinois
  5. Bird Cookie — Austin, Texas
  6. Jackrabbit filly – Charleston, SC
  7. Junkyard Bistro—Salmon, Idaho
  8. The Goodwich – Las Vegas, Nevada
  9. OSH Restaurant & Grill — Nashville, Tennessee
  10. The Riv – The Dalles, Oregon

A full list of Yelp’s 2022 “Top 100 Restaurants” is available on the site’s blog.

Spicy Chicken Biscuit from Bird Bird Biscuit (Courtesy Bird Bird Biscuit)
Spicy Chicken Biscuit from Bird Bird Biscuit (Courtesy Bird Bird Biscuit)

In order to compile this year’s list, Yelp first solicited user suggestions. Submissions were then ranked based on their ratings, number of reviews, and number of times they were suggested by Yelp users. The rankings were further refined with the help of Yelp’s own Community Managers (i.e. Yelp team members from different parts of the country) and a “trend expert”.

“The resulting listing is collaborative and passion-driven — a true reflection of the Yelp community itself,” Yelp wrote in an emailed statement.

* Or not.

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Breakfast recipe for fluffy American pancakes https://fuzerestaurantandlounge.com/breakfast-recipe-for-fluffy-american-pancakes/ Tue, 18 Jan 2022 05:39:20 +0000 https://fuzerestaurantandlounge.com/breakfast-recipe-for-fluffy-american-pancakes/ Method 1. For the pancake batter: Combine all the dry ingredients with a whisk in a large mixing bowl. 2. In a separate mixing bowl, whip egg white until medium peaks form. 3. Melt the butter in a saucepan, then let cool to room temperature. 4. Combine all the wet ingredients together, then mix with […]]]>

Method

1. For the pancake batter: Combine all the dry ingredients with a whisk in a large mixing bowl.

2. In a separate mixing bowl, whip egg white until medium peaks form.

3. Melt the butter in a saucepan, then let cool to room temperature.

4. Combine all the wet ingredients together, then mix with the dry ones. Using a spatula, gently fold the egg white into the pancake mix.

5. Add the liquid from the thawed raspberries to the batter to get a nice red color (2 teaspoons of frozen liquid per 100g pancake batter).

6. Pour the batter into a heated pan and form pancakes; cook over medium-low heat until golden brown.

7. Do not flip the pancakes as soon as you see bubbles forming on the surface. Flip them when the bubbles burst and form holes that stay open on the surface of the pancake.

8. For the coulis: place the sugar in a saucepan over medium heat and stir well, until caramelized or liquefied in texture. Add frozen raspberries and cook until softened.

9. Then strain with a fine strainer for a smooth sauce.

10. For the cream: Add the sugar and vanilla essence to the cream and whisk continuously until air is incorporated and it takes on a frothy texture.

11. Serve the pancakes, sprinkled with icing sugar, topped with cream and drizzled with raspberry coulis. Enjoy!

Tip: To ensure that the pancakes become fluffy, do not overmix the batter. Also, make sure your spatula is large enough to support the pancake.

Recipe courtesy of Clinton St. Baking Company

Share your recipes with us at food@gulfnews.com

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5 Best French Food in Denver, CO https://fuzerestaurantandlounge.com/5-best-french-food-in-denver-co/ Sun, 16 Jan 2022 13:29:08 +0000 https://fuzerestaurantandlounge.com/5-best-french-food-in-denver-co/ Below is a list of the best French cuisines in Denver. To help you find the best French cuisine located near you in Denver, we’ve put together our own list based on this list of rating points. The best French cuisine in Denver: The top rated French cuisine in Denver, CO are: Workshop by Radex […]]]>

Below is a list of the best French cuisines in Denver. To help you find the best French cuisine located near you in Denver, we’ve put together our own list based on this list of rating points.

The best French cuisine in Denver:

The top rated French cuisine in Denver, CO are:

  • Workshop by Radex – offers its customers tasty and naturally flavored French dishes.
  • Workshop by Radex – devotes its service to keeping its customers satisfied with its French dishes.
  • French Bistro La Merise – displays a solid master class in preparing their guests’ sumptuous meals and fine wines.
  • French 75 – let their customers enjoy the taste of France through their tasty food and tasty drinks.
  • Coohills- is proud to offer its customers an elegant French dining experience on its premises.

Workshop by Radex

Genuine French cuisine in Denver,

Workshop by Radex offers its customers tasty and naturally flavored French dishes. They have a highly trained chef with vast experience and skill in preparing the restaurant’s prized dishes. Additionally, they have a clean and well-maintained restaurant, making their premises a comfortable place to dine. This business has a dedicated staff that assists its customers with their food orders and guides them to their respective tables. Then they take care of catering services for special events such as corporate events, weddings, parties and much more.

Products:

French cuisine, caterer

SITE:

Address: 2011 E 17th Ave, Denver, CO 80206
Phone: (720) 379-5556
Website: www.atelierbyradex.com

COMMENTS:

“My wife booked this restaurant and 1st night in Denver, a resounding success! For the holidays they served a 3 course meal for a flat rate! My wife had the white truffle pasta, I had the elk steak cooked to PERFECTION! THE BEST 1st elk steak I could have ever had! And I’m from Texas, we love steaks! Well done Atelier, congratulations to the staff and chef for such a wonderful experience!” –Joseph Kim

Bistro Vendome

Great French cuisine in Denver,

Bistro Vendome devotes its service to keeping its customers satisfied with its French dishes. Next, their restaurant has responsive customer service that handles food deliveries and online orders. Also, they have an online catering service where their customers can personally order their food through their smartphones and computers. In addition, this restaurant uses the most delicate ingredients possible, guaranteeing its customers the authentic taste of France. Moreover, they have an expert chef who specializes in cooking the sumptuous French dishes of his customers. Finally, food deliveries are honored for customers who want their items picked up at their location.

Products:

French cuisine, caterer

SITE:

Address: 1420 Larimer St UNIT 1705, Denver, CO 80202
Phone: (303) 825-3232
Website: www.bistrovendome.com

COMMENTS:

“I will never forget this place, it was the best lunch I have ever had in my life. The waiter was very friendly and helpful. We started with a cheese plate, and I have never eaten roquefort as creamy and delicious anywhere.The descriptions of the dishes were as exotic as the French titles and absolutely delicious.–Scott Beaudette

French Bistro La Merise

Excellent French cuisine in Denver,

French Bistro La Merise displays a solid master class in preparing their guests’ sumptuous meals and fine wines. In addition, their restaurant has a professional staff that welcomes their customers and guides them inside their tables, ensuring the best customer service possible. Plus, they’ve been opening doors since 2011, making it one of the best French restaurants in Denver. Their French dishes are prepared from scratch, ensuring tasty meals for their customers that exceed their expectations. Additionally, this company has an active customer support service that happily handles food inquiries and fulfills online food orders.

Products:

French cuisine, caterer

SITE:

Address: North, 2700 E 3rd Ave, Denver, CO 80206
Telephone: (720) 596-4360
Website: www.lamerisedenver.com

COMMENTS:

“Picture shown is French onion soup, beef bourguignon and a chocolate mousse. Be sure to call reservations! This was my first time here and I absolutely fell in love with it. The servers were so friendly oh, the atmosphere was nice and welcoming and warm, and the food was to die for, everything was amazing and perfectly seasoned – Chris Meier

French 75

French cuisine popular in Denver,

French 75 allows its customers to savor the taste of France through its tasty cuisine and tasty drinks. In addition, their restaurant offers its customers a wide range of dishes such as lobster, ricotta, snails and many more. This company has a talented chef who prepares the most delicate and perfectly flavored French dishes for its customers. In addition, they have organized and well-maintained premises, making their restaurant a comfortable place to eat. Additionally, their restaurant has an online food service where customers can access and order their food from their website.

Products:

French cuisine, caterer

SITE:

Address: 717 17th St Ste B, Denver, CO 80202
Phone: (303) 405-7575
Website: www.french75denver.com

COMMENTS:

“What a wonderful evening. French 75 is a treasure! We came here for dinner and had a great time chatting with the lovely manager Abby and her bartender. Happy Hour is a must! Prosecco 75 cents. Let me repeat that for you, 75 cents Prosecco!! And bottomless truffle fries! A true 5 star experience from start to finish.” – Leo Polinkovsky

Coohills

French cuisine preferred in Denver,

Coohills is proud to offer its customers an elegant French dining experience on their premises. Moreover, this restaurant has an online food catalog where customers can choose a wide range of food and have it delivered to their address. Then their lyrics are made to order, ensuring their customers that their food is always served hot and fresh. Also, a responsive customer support service is ready to handle food deliveries and online food orders. This restaurant offers catering services for special occasions such as birthdays, weddings, corporate events and more.

Products:

French cuisine, caterer

SITE:

Address: 1400 Wewatta Street, Denver, CO 80202
Call: (303) 623-5700
Website: www.coohills.com

COMMENTS:

“Excellent food, interesting cocktails and friendly staff. I had my engagement dinner at Coohills and they made sure it was a memorable evening for everyone. Highly recommended!” – Donnie Keller

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Bunny Awchat: “Cooking should have no boundaries” https://fuzerestaurantandlounge.com/bunny-awchat-cooking-should-have-no-boundaries/ Sat, 15 Jan 2022 01:15:12 +0000 https://fuzerestaurantandlounge.com/bunny-awchat-cooking-should-have-no-boundaries/ Osaka– Rabbit Awchat, 45, attended culinary school in Paris and worked in several distinguished restaurants in Europe before moving to Japan more than two decades ago. He is the owner-chef of Indigo Asian Bistro by Bunny’s in Osaka, which he opened in 2018. 1. Where did you grow up? I am Dutch and Indian. I […]]]>

Rabbit Awchat, 45, attended culinary school in Paris and worked in several distinguished restaurants in Europe before moving to Japan more than two decades ago. He is the owner-chef of Indigo Asian Bistro by Bunny’s in Osaka, which he opened in 2018.

1. Where did you grow up? I am Dutch and Indian. I lived in India until I was 10 and moved to Switzerland to go to boarding school.

2. When did you decide to become a chef? I started cooking at 17. I’ve always loved food, but living in a boarding school and eating cardboard bread and tasteless food made me more passionate about cooking.

3. Where did you train? I went to Le Cordon Bleu culinary school in Paris. I worked in two Michelin starred restaurants in France. While this gave me a solid foundation, I found their styles to be too myopic for my liking. It was fanaticism on a plate.

4. Have you worked elsewhere in Europe? I worked at Montreux Palace and Brasserie Bavaria in Switzerland, and at Hotel Perla in Pamplona, ​​Spain. My best experience was working in Italy in a rural pizzeria in Pozzuoli in Naples. I learned hunting, butchery, gathering and charcuterie. It taught me a valuable lesson about hospitality and working with people from all walks of life.

5. Why did you decide to move to Japan? I was very interested in Japanese food so I packed my bags and my kitchen knives and arrived in Osaka on a working holiday in 1999. I would have chosen Tokyo, but my girlfriend at the time was from Osaka and she thought the food in Osaka was better than in Tokyo.

6. Did you have difficulty finding work? I couldn’t get hired for the first few months and my money started to run out. I was about to give up when I met a hilarious English speaking surfer in a izakaya (pub). When I told him about my situation, he insisted that I work at his permanent bar in Juso. I became the stranger Maneki Neko (beckoning cat) to attract more customers, which really improved my Japanese.

7. Was it difficult to learn Japanese? I speak six languages ​​and learning Japanese was definitely the hardest. But after almost 25 years in Japan, I started dreaming in Japanese!

8. What was the biggest culture shock you experienced in Japan? Bathing naked with other people.

9. When did you decide to open your own restaurant in Japan? This was after working at the Grand Hyatt in Tokyo for five years. I returned to Osaka and opened my first restaurant, a Spanish tapas bar called Poron Poron. I ran it for nine years, but decided to move on after the tapas boom.

10. What is the difference with running a restaurant in Europe? In Europe, if you have exceptional cuisine and a good location, people will flock to your restaurant, but you will spend half your life getting the proper licenses. In Japan, it’s super easy to get a license to open a restaurant, but it takes longer for the community to welcome and accept you.

Bunny Awchat has returned to its roots in its cuisine, which is now primarily Asian barbecue with Indian, Chinese, Korean and Filipino fusion dishes | TSUYOSHI TAGAWA

11. How has Osaka’s food culture influenced you? Ingredients and simplicity allowed me to step off the fine dining horse and into hearty, hearty food – good value. My second restaurant failed after two years because I hadn’t anticipated the cost sensitivity of my customers. Lesson learned? Know your immediate surroundings and don’t try to prepare foods that people don’t understand.

12. What is the concept behind your current restaurant, Indigo Asian Bistro by Bunny’s? I believe that food and cooking should have no boundaries. I draw my cuisine from French, Italian and Spanish cuisine, but I took a big leap by leaving my comfort zone and returning to my Asian roots. So it’s mostly Asian barbecue with Indian, Chinese, Korean and Filipino fusion dishes.

13. What kind of research do you do when preparing a new dish from another culture? Well, I browsed around 200 videos on YouTube and Netflix. I’ve watched them several times just to get advice on things they don’t mention. After 26 years in the kitchen, I have a rough idea of ​​what the final product will be.

14. Can you give an example of a new dish you have recently prepared using this technique? Tacos Birria. Nobody made birria in Osaka, so I did extensive research. I also made contact with former Mexican classmates. I made them five times before serving them.

15. Do customers sometimes ask for dishes that they cannot find in Japan? Call me ahead and I can fix almost anything you need from home. In the past, I have made many requests, including pupation, a thick pancake that is El Salvador’s national dish; and lechon kawali, a crispy, fried pork from the Philippines. I also developed a tedious brining process to create New York delicatessen style pastrami – the main difference is that my pastrami is smoked, not steamed.

16. Are there any chefs you admire? Brazilian chef Alex Atala and Filipino American chef Tom Cunanan, formerly of Bad Saint in New York.

17. What do you like to do on your days off? I often do collaborations and restaurant visits in Osaka. I just like the camaraderie with other chefs, and I like meeting and talking to people.

18. Do you foresee any changes in the restaurant industry due to the pandemic? Ghost kitchens and satellite kitchens are the future. I used to be against a “one menu” restaurant, but the pandemic has turned the whole industry upside down.

19. Do you have a New Year’s resolution? In the future, I would like to open a farm-to-table weekend restaurant.

20. What was your best day in Japan? The day my daughter was born.

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Santa Catarina brings Oaxacan cuisine (and mezcal) to an elegant CBD dining room https://fuzerestaurantandlounge.com/santa-catarina-brings-oaxacan-cuisine-and-mezcal-to-an-elegant-cbd-dining-room/ Thu, 13 Jan 2022 02:53:18 +0000 https://fuzerestaurantandlounge.com/santa-catarina-brings-oaxacan-cuisine-and-mezcal-to-an-elegant-cbd-dining-room/ “Oaxaca is a beautiful city with a strong indigenous culture. But at the same time, it has Christian and Spanish influences, which makes it really dramatic,” said Liber Osorio, co-owner of Milpa Collective. Large format of the southwestern state of Mexico. “You can see the syncretism between Christianity and indigenous cultures – it’s a blend […]]]>

“Oaxaca is a beautiful city with a strong indigenous culture. But at the same time, it has Christian and Spanish influences, which makes it really dramatic,” said Liber Osorio, co-owner of Milpa Collective. Large format of the southwestern state of Mexico. “You can see the syncretism between Christianity and indigenous cultures – it’s a blend between two worlds.”

Santa Catarina, Milpa Collective’s new Oaxacan-influenced mezcal restaurant and bar in the CBD, expresses the dual world of the Mexican region through grand interiors, a refined gourmet-style menu and the group’s signature sense of fun: a relaxed atmosphere, loud music and a cheerful bar.

“The piece is extremely elegant,” says Osorio. The 100-seater (the former site of Chica Bonita on Clarence Street) has pressed metal ceilings, plush curved booths, and candles that send flickering light down the cathedral-like walls. If you feel any sort of reverence, it’s intentional. “We want to elevate the Mexican dining experience to something more refined, without being pretentious.”

Osorio and his business partner, Pablo Galindo Vargas, met seven years ago when they were colleagues at a Mexican restaurant. Together, they have a common goal: to bring Sydneysiders food from a different region of Mexico with each new restaurant opening. So far they have opened eight restaurants in Sydney: La Palma, Calita, Carbon, Taqiza, Sonora, Casa Merida and the brand new London 126, as well as a restaurant in the Colonia Roma district of Mexico City.

Milpa Collective Executive Chef Manuel Diaz, originally from Oaxaca, has been in Australia for four years and has developed a passion for Australian indigenous ingredients and bush food. Santa Catarina’s menu mixes the flavors of his new home with those of the dishes he grew up with.

“I believe you understand a country’s culture through its food,” said Diaz, who was educated in both Mexico and France. Large format. “And Australia is very hardy.”

Diaz brings an earthy understanding of Oaxacan flavors to her impeccably presented gourmet menu. Oaxaca is known for its seven definitive types of mole, and Diaz’s signature coloradito (red) mole is served under a tap — it takes five hours to make and has over 50 ingredients. Blue swimmer crab melitas — thin, grilled masa cakes topped with marinated crabmeat, chichilo mole and a tangy green salsa — are layered discs of comfort food. A snapper ceviche is served with leche de tigre (a spicy citrus marinade), lightly fermented cucumber, smoky mango and spicy edamame sauce, and sprinkled with sea grapes. It’s finished with a pinch of sal de gusano – aka agave worm salt.

“It’s very famous in Oaxaca” says Diaz Large format. “The agave worm is high on the maguey [agave plant], from which we get mezcal. We take the worm, dry it in the sun and then extract all the flavor of the maguey.

Which brings us to mezcal. Mezcal and tequila are at the heart of all Milpa Collective locations, but in Santa Catarina the collection is so extensive that it’s housed in bookcases tall enough to warrant their own library scale. You can choose to take an after dinner flight or pair your mezcal with your meal.

“There are Mexican wines, of course, but you can find wine anywhere,” says Osorio, who works closely with producers in Oaxaca. “Mezcal comes only from Mexico and mainly from Oaxaca, where it is made in an ancestral way – the distillation is not in copper, it is in clay.”

Milpa Collective has teamed up with Oaxaca’s youngest master distiller to create their own mezcal. “He’s 27 now, but his first batch was 18. He’s been making it with his dad since he was five…We have great respect for indigenous producers in Oaxaca and we’re committed to representing fair trade and sustainable products.

“We want to replicate what’s happening in Oaxaca, where it’s not just traditional street food,” he says. “We want it to feel very big, but at the same time we want to be welcoming and inclusive. We don’t want to be elitists.

Santa Catarina
Shop 1/152–156 Clarence Street, Sydney
(02) 8319 3042

Hours:
Thurs 5:30–11:30 p.m.
Fri & Sat 12pm–3pm, 5.30pm–11.30pm

santacatarina.com.au
@santacatarina.mexican

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Couple bring a taste of authentic Moroccan cuisine to Blackburn https://fuzerestaurantandlounge.com/couple-bring-a-taste-of-authentic-moroccan-cuisine-to-blackburn/ Tue, 11 Jan 2022 05:01:00 +0000 https://fuzerestaurantandlounge.com/couple-bring-a-taste-of-authentic-moroccan-cuisine-to-blackburn/ A COUPLE brought an authentic taste of Morocco to Blackburn after converting their boutique to fashion. Located in the heart of Audley Range on Walter Street, near the Noorul Islam Mosque, La Morocaine restaurant is run by Moroccan Sabah Belghiti and her husband Imran Hussain. Sabah, from Fes, said she was inspired to bring something […]]]>

A COUPLE brought an authentic taste of Morocco to Blackburn after converting their boutique to fashion.

Located in the heart of Audley Range on Walter Street, near the Noorul Islam Mosque, La Morocaine restaurant is run by Moroccan Sabah Belghiti and her husband Imran Hussain.

Sabah, from Fes, said she was inspired to bring something different to the Blackburn food scene.

She said: “After the lockdown, the fashion store we were operating there closed, so we decided to try something new.

“Family and friends told me I was a good cook, so I decided it would be great to share my knowledge with others.

“We have set out to design and renovate the interior over the past 18 months to give it that authentic Moroccan feel.

«The menu consists of traditional dishes that you will not find served anywhere else in the region. We have chicken tagines, fish tagines and Moroccan soup. We also have Moroccan drinks and teas


The wall art that adorns the walls has been handpicked

A tagine takes its name from the terracotta pot in which meat or vegetables are slowly cooked. It is served with soft bread and can come in a range of spices.

The menu also includes ‘Asian brunches’ such as aloo ande masala (potato and scrambled egg), platters, waffle sticks, and desserts.

One of the most noticeable features for anyone entering the restaurant for the first time is the unique Moroccan art that adorns the walls.

Imran said: “It has been great to get so many great reviews for the food, but also for the wall art and interior look.

“Sabah handpicked all the models and brought them over from Morocco.

“It’s a pretty different look for the city and the region. ”

Lancashire Telegraph:

la_marocaine_blackburn Instagram

Sabah, who arrived in the UK ten years ago, said she was thrilled that people of all cultures and backgrounds wanted to try something new.

She said: “We have customers who come from all over town and regulars to Darwen who want to try Moroccan dishes.

“While we also serve South Asian food, people love the tagines which are our best sellers. ”

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15 best multi-cuisine restaurants in Mumbai, New Delhi, Bengaluru, Kolkata, and Goa https://fuzerestaurantandlounge.com/15-best-multi-cuisine-restaurants-in-mumbai-new-delhi-bengaluru-kolkata-and-goa/ Sun, 09 Jan 2022 05:05:11 +0000 https://fuzerestaurantandlounge.com/15-best-multi-cuisine-restaurants-in-mumbai-new-delhi-bengaluru-kolkata-and-goa/ The Quorum lifestyle club’s multi-cuisine café, Cafe Reed is a concept space where patrons can eat, shop and socialize. The restaurant serves delicious Asian, Italian, Mediterranean and Indian dishes. We suggest you order their yellow fin tuna tartare, onion and mozzarella flatbread, shrimp and water chestnut dim sum, Chiang Mai red curry, Sarson ka Saag, […]]]>

The Quorum lifestyle club’s multi-cuisine café, Cafe Reed is a concept space where patrons can eat, shop and socialize. The restaurant serves delicious Asian, Italian, Mediterranean and Indian dishes. We suggest you order their yellow fin tuna tartare, onion and mozzarella flatbread, shrimp and water chestnut dim sum, Chiang Mai red curry, Sarson ka Saag, moilee fish and fried lamb with pepper. them.

Address: Café Reed by The Quorum, One World Center, Tower 2A, 8th floor, Parel. Phone: 07208898778.

Bastien

Assad Dadan

This celebrity-frequented restaurant with outposts in Bandra and Worli is well known for its extensive menu including Mexican, Asian, Latin American and European specialties. Our top choices on Bastian’s menu include Vegetarian Chilli Dumplings, Malaysian Noodles, Buffalo Chicken Salad, Avocado Poke, Lobster Dynamite, Malaysian Noodles, Lobster Kimchi Fried Rice, and creme brulee cheesecake. Don’t miss their decadent Sunday brunch menu.

Address: Bastian Bandra, Kamal Building, B / 1, New, Linking Rd, next to Burger King, Bandra West. Phone. : 08419965953.

Bastian Worli, Wadia International Center, Pandurang Budhkar Marg, Kamagar Nagar number 1, Worli. Phone: 07208656074.

San: Qi, Four Seasons Hotel

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Warike offers an elegant taste of Peru, creative cocktails in Santa Rosa https://fuzerestaurantandlounge.com/warike-offers-an-elegant-taste-of-peru-creative-cocktails-in-santa-rosa/ Fri, 07 Jan 2022 21:49:22 +0000 https://fuzerestaurantandlounge.com/warike-offers-an-elegant-taste-of-peru-creative-cocktails-in-santa-rosa/ When Sazon opened in Santa Rosa in mid-2010, it was a big deal. The restaurant was (and is) tiny, but it drew diners with its big, bold flavors of something we haven’t had in these areas: Peruvian cuisine. Apparently many of us love the tantalizing fusion of ancient Spanish, Asian, European, African and South American […]]]>

When Sazon opened in Santa Rosa in mid-2010, it was a big deal. The restaurant was (and is) tiny, but it drew diners with its big, bold flavors of something we haven’t had in these areas: Peruvian cuisine.

Apparently many of us love the tantalizing fusion of ancient Spanish, Asian, European, African and South American influences. These days, Sonoma County has a tidy assortment of Peruvian places, including Inca’s Peruvian Cuisine in Sevastopol and Ayawaska Restobar, Bistro 201, and Quinua Cocina Peruana, all in Petaluma. For good measure, there is also an Ayawaska in Novato.

Then, this summer, we welcomed Warike Restobar to downtown Santa Rosa from the owners of Ayawaska. It follows the format familiar to others, with various ceviches, empanadas, sautéed beef or seafood dishes and stews and linguine in traditional chili or pesto sauces.

So what makes Warike stand out from the crowd? In other words, it is the setting. Peruvian-born owner Luigi Dagnino has a knack for sleek designs and upbeat vibes, as seen in the Ayawaska nestled along the Petaluma River and anchored by a bar lined with multicolored bottles and emphasizing culture. cocktails.

The cocktail scene at the Santa Rosa restaurant is even more pronounced. The two-story brick-lined space is centered around a busy bar offering pisco-based drinks like the sweet Vamos Boys made with pisco, elderflower, bianco vermouth, Tio Pepe dry sherry, of cider and blackberries ($ 16).

For added enjoyment, some drinks are served in whimsical mugs like a painted skull or tiki sculpture, and many take on a tropical theme like the mighty Santa Rosa de 400 Conejos mezcal, tequila, elderflower, passion fruit, chartreuse. green and yellow herbal, lime juice and a dash of simple syrup ($ 18).

It’s a delicious drink and suggests a party, amplified by spectacular murals of abstract flowers, tigers, and birds (have fun, kids, don’t forget to keep these masks on between sips).

I have always been loyal to Sazon, charmed by its intimate setting, its open kitchen and its chefs who master both classics and more unusual dishes such as pork stew with adobe chancho marinated in chicha de jora ( corn beer) and cusquena (blond beer) on camote frito (sweet potato fries), Peruvian potatoes and rice ($ 17.50).

But Warike, which is a combination of the South American Quechua words “wa” (hidden) and “rique” (stew), ”also does a good job with the standards. Ceviche Clasico, for example, brings the catch of the day bathed in milky-hued leche de tigre (spicy fish juice), alongside Cuzco corn boiled with grains the size and texture of lima beans, aji pepper. limo, cancha (roasted corn with crunchy nuts), minced red onion, pieces of sweet potato and the bonus of crispy plantain ($ 20).

Or opt for the even more interesting huancaina ceviche, where the catch of the day sparkles with a classic neon yellow huancaina sauce ($ 20). The color comes from the palillo, a very aromatic herb found in the mountainous town of Huancayo. The slow-burning heat comes from the dash of aji Amarillo chili sauce.

Causa Marina is one of my favorite Peruvian recipes, and it’s top notch here. The round of squeezed potatoes is drizzled with sweet chili and lemon yellow cream and topped with soft grated crab, sliced ​​avocado and a hard-boiled egg sprinkled with aioli ($ 20). Also ask for a spoonful of super spicy Rocoto pepper sauce.

Lomo Saltado is also satisfying, as is the comforting Peruvian food of soft, wok-fried beef tenderloin, mixed with red onion and tomato in a tangy and salty sauce of cilantro, garlic and soy sauces. and oysters on fries and rice ($ 25). I prefer the “mixto” version, which adds shrimp to the plate ($ 32), for more flavor.

The kitchen makes a pleasurable take on aji de gallina, with the silky smooth chili cream sauce draping generous mounds of pulled chicken topped with hard-boiled eggs, delicate pecans, and tangy Parmesan ($ 22). Flambéed mushrooms, meanwhile, add depth to a lentil stew sprinkled with white onions and peppers over rice – again, ask for a portion of the zippy rocoto to liven things up ($ 16).

It would be easy to finish with another cocktail – I would choose Espresso de la Nonna, a bittersweet blend of dark rum, Madeira, coffee, cherry liqueur, chocolate liqueur and coffee liqueur (16 $). Still, nearly a dozen great desserts try, from Warike’s Caramel Custard ($ 12) to pumpkin-like Andean lucuma fruit ice cream ($ 4) to Alfajor con Helado, an ice cream style sandwich from yellow d ‘ Peruvian egg, dulce de leche mousse, condensed milk and port whipped cream ($ 12).

This Peruvian evolution is a welcome trend, and Warike is a welcome addition.

Carey Sweet is a food and food writer based in Sevastopol. Read her restaurant reviews every two weeks in Sonoma Life. Contact her at carey@careysweet.com.

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Cuisine Solutions celebrates the 5th International Sous Vide Day on January 26 and pays tribute to the birthday of Dr Bruno Goussault, founder of Modern Sous Vide | State https://fuzerestaurantandlounge.com/cuisine-solutions-celebrates-the-5th-international-sous-vide-day-on-january-26-and-pays-tribute-to-the-birthday-of-dr-bruno-goussault-founder-of-modern-sous-vide-state/ Wed, 05 Jan 2022 16:00:00 +0000 https://fuzerestaurantandlounge.com/cuisine-solutions-celebrates-the-5th-international-sous-vide-day-on-january-26-and-pays-tribute-to-the-birthday-of-dr-bruno-goussault-founder-of-modern-sous-vide-state/ STERLING, Virginia., January 5, 2022 / PRNewswire / – Cuisine Solutions Inc., (CUSI), the world leader and largest premium food company in innovating and perfecting sous vide cooking technique, will host a virtual celebration for International Sous Vide Day on January 26e, honoring the 80e birthday of Dr Bruno Goussault, the Master of Modern Sous […]]]>

STERLING, Virginia., January 5, 2022 / PRNewswire / – Cuisine Solutions Inc., (CUSI), the world leader and largest premium food company in innovating and perfecting sous vide cooking technique, will host a virtual celebration for International Sous Vide Day on January 26e, honoring the 80e birthday of Dr Bruno Goussault, the Master of Modern Sous Vide. Dr Goussault pioneered the vacuum method more than 50 years ago in 1971.

The digital experience, which will be animated by Gerard Bertholon, Strategy Director of Cuisine Solutions, will give guests an insight into the art and evolution of the sous-vide method of cooking through a presentation of cooking demonstrations and recipes. Industry insiders and renowned chefs will honor Dr. Bruno Goussault’s birthday and spotlight his brilliant work over the past 51 years. The event is free and open to those who wish to join, and the public is encouraged to register for www.internationalsousvideday.com for event updates and exclusive recipes for International Sous Vide Day.

The video sous vide cooking demonstrations will spotlight the best chefs in the industry, each presenting a different sous vide dish using Cuisine Solutions products that guests can recreate at home. These vacuum ambassadors will understand Daniel Boulud, famous chef and acclaimed restaurateur of Daniel restaurant, two Michelin stars, Marc Ehrler, culinary vice-president at Hilton Americas, Eric Barale, Senior Kitchen Manager at The Apollo group, and Scott Randolph, Acting Vice President of Culinary Development at I JUMP. Recipes will include Chef Boulud’s glazed pork belly with beluga lentil stew, root vegetables and mustard juice, Chef Ehrler’s seared sous vide octopus with wilted escarole, fennel and lemon, Chef Barale’s 72-hour prime rib with shiraz sauce, braised endives and baby carrots and Chef Randolph’s Cali roast turkey fondant.

The event will also spotlight scenes from the International Sous Vide Day launch party that the chef Daniel Boulud will welcome the January 12e for some VIPs at Bar at Daniel. The evening will include a presentation of small sous vide plates by Chef Boulud and sous vide cocktails by Grand Marnier in collaboration with food scientists from CREA, the education, consulting and innovation branch of Cuisine Solutions.

International Sous Vide Day will end with a virtual happy birthday message to the true master himself, Dr Bruno Goussault, paying homage to his vacuum heritage. Dr Goussault is the Chief Scientist of Cuisine Solutions and founded the Culinary Research and Education Academy (CREA), where he taught the application of sous vide cooking to starred chefs such as Yesnnick Alléno, Daniel Boulud, Thomas keller, Anne-Sophie Pic, and Joel Robuchon, among many others. Since its creation, CREA and Dr Goussault have trained more than 80% of three Michelin star chefs in the world. Dr Goussault sits on the board of directors of the Association des Chimistes et des Ingénieurs et Cadres des Industries Agricoles et Alimentaires and has been named one of the 100 visionaries of the Albert Einstein Legacy Project’s Genius: 100 visions of the future initiative.

Further information is available at: www.internationalsousvideday.com and www.cuisinesolutions.com.

For more information, please contact R. Couri Hay Where Sarah gartner at R. Couri Hay Creative PR

T: 1-212-580-0835 E: Couri@rcourihaycpr.com | Sarah@rcourihaycpr.com

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SOURCE Cuisine Solutions, Inc.

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