Tag Archives: Pizza

Everyone has a place for those special foods. | Grand Island Local News | Instant News


Talking to my coworkers this week, several have included prawns among their selection of local favorites.

Melissa Jepson enjoying honey walnut shrimp at Wasabi Bistro.

Deb Smith complimented the endless prawns at Red Lobster.

Tom Prettyman loves a basket of prawns topped with sauce at Whitey’s.

While talking to coworkers, I learned that the Watering Hole in Cairo is a popular stop.

Beth Thompson-Gartner and Bryanne Swerczek praise the bacon farm and other homemade pizzas. Thompson-Gartner opted for spicy corn nuggets and Swerczek enjoyed pickled fries.

Swerczek also loves pizza at Loup City Lanes.

Another place that has drawn praise is Kinkaider Brewing. Steph Weddle and Jepson talking about Thai One On prawns. Former co-worker Sarah Mindrup is a fan of grilled grilled cheese.

Weddle raves about bleeding Mary.

Lina’s Mexican Restaurant has the following. Rachel Cloran calls Carne Asada’s fries a “heap of yumminess.”

“Their breakfast burrito is really good too,” he said.

Diane Cook loves Tuesdays at Lina’s, when you can get a deal for five tacos.

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One of the oldest Italian restaurants in the city has the secret ingredient for survival | Instant News


It’s like the view from “The Last Picture Show” or something you come across when zooming in on Route 66, this dilapidated building sits on a dusty stretch of US Highway 80. Faded by sun and time, its old sign offers “indoor plumbing,” and the front door squeaks like a screen door to your grandmother’s house.

Step inside, and you’ll find old-school Italian food served in the same old-school setting: pizza and pasta, and fresh bread served on a table covered with a checkered tablecloth. Here, among the dim lights, glistening red booths, and the jukebox that plays 33 1/3 of the recordings by Elvis, The Beatles, and Dean Martin, time has stood still, without regret.

Margie Original Italian Restaurant is one of the oldest eateries in town, dating back to 1953. That year, Italian immigrant Margie Walters opened a restaurant with her mother and brothers, who all moved to Fort Worth two years earlier. Walters died in 1991, and the restaurant lease was taken by Keith Kidwell and the late Paul Willis, the founders of Fuzzy. Kidwell has another historic restaurant, M&M Steakhouse, on the north side of town. Closed recently – another win for COVID-19.

In the midst of the pandemic, Margie is also in danger of being permanently closed. But Kidwell has managed to keep the door open, much to the delight of regulars who swear by Margie’s signature dish: home-made lasagna, smeared with ketchup and cheese; escargot; crab and lobster cheese sauce; and excellent pizza pies, the crust is the perfect balance between soft and crunchy.

If the second wave of the pandemic shows compassion, Kidwell’s hard work could pay off, thanks to something long gone from the area: progress. After years of inactivity, this remote part of the far west side came to life.

Behind Margie is the new Westland Gardens, a trendy nursery and garden shop that also sells fresh produce. Within minutes there are high-end residential developments, such as Montserrat and its next phase sister, Montrachet, as well as the new Ventana development. A new generation of Fort Worthians could be on the cusp of discovering this unpolished gem of a restaurant.

“Obviously, that’s what we all hoped for,” said Kidwell. “Whenever you have people coming to a new area, places like Margie have the opportunity to take advantage of them, unique places.”

Growth has been a long time coming. A few decades ago, business thrived along the ridge of Jalan Raya 80, once a major thoroughfare. But they started to fade in the 1970s when the I-20 was just passing through the area.

What keeps the restaurant alive is Kidwell’s unbelievably stubborn stubbornness not to change him. “The pizza oven I use now is at least 45 years old,” he said with a laugh. “That’s what people love about Margie, in fact it’s been the same since the 1950s. It’s one of the last restaurants in Fort Worth to have a historical feel – and it deserves to be preserved. ”

9805 Camp Bowie West, margiesitaliankitchen.com

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Did you know They ‘Certify’ Comfort Food in Italy? | Instant News


It’s no secret that Italians take food quite seriously. So much so that the classic Neapolitan way to make pizza is part of a UNESCO-certified “Intangible Cultural Heritage”. The original ‘pizza’, as we know it today originated in Naples, Italy where it was developed as a cheap street food. However, that fame skyrocketed when King Umberto I and his wife Queen Margherita of Savoy visited Naples and his namesake pizza was born. It’s those simple ingredients that are prepared to perfection that make Neapolitan pizza so special and why it’s certified “Verace Pizza Napoletana”.

True Neapolitan Pizza

Verace Pizza Napoletana means ‘true Neapolitan pizza’ and this certification was created in 1984 by Napoli’s oldest pizza-making family. according to them website“Recently, this association was officially established by the Italian government as a control denomination (DOC), a designation that makes AVPN a legal entity capable of giving special designations to pizzerias that meet strict requirements that respect the artistic tradition of Neapolitan pizza making. “In Naples you will see a small plaque on the wall of certified pizzerias, but organizations also certify them overseas as well. Their website lists all members in Italy and elsewhere.

MAST ‘Boston

In Boston, there has been a “Verace Pizza Napoletana” hidden in plain sight for over six years, but now is the time to shine thanks to its historic downtown terrace. MAST ‘opened in mid-2014 just as downtown Boston’s revival was taking place. As the only certified Napoli-style pizzeria in Massachusetts, MAST’ been humbly crafting the perfect pizza for half a decade and now thanks to the gorgeous patio overlooking Province Street, this place really is a must-visit during times of social distancing.

Outdoor Dining in Boston

The expansive terraces offer striking views of the historic neighborhood as well as the Millennium Tower and on a clear day, there’s really no better place to enjoy a spritz with a view and a side of authentic Napoletana pizza on this side of the Atlantic. For Bostonians, now is the time to finally hit MAST ‘for a good and remote meal, especially since there’s nothing better than a good slice of pizza to lift the spirits.

The menu reads like a delicious Southern Italian menu – food made to be enjoyed with family and friends. And although we can’t hang out with family and friends as much as we would like right now, time together should be cherished. Marco Caputo, owner of MAST ‘Boston, believes that food helps bring people together. “Food always gives me the best memories with my family and friends. At MAST ‘we just want to help our guests feel together in separate years because of the good food. ”

The Massachusetts COVID-19 Diet

MAST ‘is open for lunch and dinner and like all other restaurants in Boston has implemented some changes to its dining area in line with state COVID-19 guidelines. All tables are within social distance, waiters wear masks during service, guests are required to wear masks when not seated, and additional sanitation processes are available. If there’s ever been the time for certified quality comfort food, chilly Fall day 2020 is that time, so if you can safely visit Boston, head to MAST ‘for a slice of belly-warming from the old world.

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Experts Reveal How To Master Italian Vacation Cooking | Instant News


Italians bend over backwards when it comes to holidays, preparing special dishes and desserts that reflect old traditions, although what you’ll find on the menu and at home will vary from region to region. Even though Italy is out of reach for many travelers nowadays, you can still celebrate the holidays like Italians do. Here, three culinary experts, Enrica Monzani, Domenica Marchetti, and Francesca Montillo reveal what they will offer in their online cooking class to help bring some of the country’s festive offerings to your holiday table. (All three also offer food-centered tours in Italy, good to remember when travel returns to normal.)

Enrica Monzani, Kitchenette in Genoa

For anyone thinking of visiting Liguria, home to Riviera magnets like Cinque Terre, Portofino and Rapallo, or wishing they could be there now, read Erica Monzani’s blog, Little Kitchen in Genoa, Is a must. This site, containing recipes and articles on the area’s artisanal cuisine, provides an interesting overview of local culinary traditions and also provides insider tips for dining in Liguria. Before the pandemic, Monzani held immersive cooking classes in his home kitchen; now he offers it on line. On 12 and 19 December, Monzani will host webinars on top of pandolce, Genoese Christmas sweetbreads (made with raisins, nuts and fennel) whose local origins date back to the 16th century, and a traditional anise biscotti called anicini. There are also plans for a tutorial on cappon maggro, the city’s rich seafood salad often served during the holidays. Private online classes will also be available. For more information: [email protected]

Monzani provides a link to holiday recipes from his own Christmas day manu on his blog, which includes Genoese maccheroni (natalini) in broth; a special salad from the town of Chiavari Riviera made with scorzonera, a root vegetable common in Liguria; and pandolce. “We tend to prepare the same menu,” said Monzani. “This makes the Christmas party a kind of rite. Several years we cook Genoese beef ravioli not maccheroni. For additional tips on giving a Ligurian touch to the holidays, see his article at Genoese Christmas traditions.

Marchetti Sunday, Domenica Cooks

Domenica Marchetti, author of seven books cookbook about Italian cuisine (incl Italian Noble Vegetables and Italian Great Pasta), has added new course to her online cooking class and is devoted to preparing holiday sweets. Marchetti selected three sweets, each from a different region of Italy, with recipes using regional ingredients. All of them are personal favorites. “Bake the cake first that the main holiday activity in our house when I was growing up, ”he said.

Cookies to be displayed on class, scheduled for December 5, 10 and 12, includes ricciarelli, a delicious biscuit made with ground almonds, egg whites and orange zest. “This cake is from Siena and comes from the Renaissance,” said Marchetti, “To me, the aroma of this cake is as evocative as gingerbread to many other people.” Another sweet thing to master is Lady’s Kisses (which translates as “woman [or ladies’] kisses ”) from Piedmont. Marchetti describes it as “two buttons of a cake sandwiched together with a drop of bitter chocolate. They have a warm, warm taste and they practically melt in your mouth.” The third recipe for giuggiulena. “It’s not a cake, it’s a sweet made from sesame seeds, almonds, plus honey and orange peel, a kind of sesame halva,” says Marchetti. “This is a fine example of Arab-Middle Eastern influence in Sicilian cuisine and ingredients. Giuggiulena is decorated with sprinkles that give it a festive touch. “

Marchetti has also scheduled online classes in conjunction with the Italian Cultural Society on December 15th presented a three course menu. Lessons will cover dishes Marchetti prepares for the holidays, such as spaghettini conaguan di tonno (tuna sauce), and endive and orange salad. “My family makes spaghetti every Christmas Eve, as well as a salad to go with it,” he said. The lesson ends with a soft amaretti cake, a type of cake Marchetti makes for the holidays.

Apart from the December classes, you can find recipes for Italian holiday dishes on his blog, Domenica Cooks. Among others are panforte from Siena and Italy Rainbow cake. For the main course, there are recipes like scrippelle ‘mbusse (crepes in broth), “a very traditional Abruzzese winter dish that I like to serve as a first course at Christmas,” he said, and Mussel soup (boiled clams). “It’s not written as a holiday dish but I often serve it at Christmas.”

Francesca Montillo, Lazy Italian

Francesca Montillo, author of two (most recently) Italian cookbooks, Pasta in Pinch, published in October) has two classes devoted to holiday offerings. One is seafood dinners – in Italy fish is often served on Christmas Eve, with the Feast of the Seven Fishes as a bountiful version of a tradition popular in Italian-American households. In Montillo class, Christmas Eve Seafood Dinner (December 12), you will learn how to prepare four types of fish, including shrimp, cod, and swordfish, along with tuna salad and anchovy paste. “Sicilians love anchovies and olives together and find many ways to enjoy this combination,” says Montillo of the salad recipe. “Swordfish is another favorite dish in Calabria and Sicily. Baccalà (cod) and potatoes are perhaps the most traditional dishes of all, and are part of Christmas dinners in the south. “

For him holiday cake class (December 19) Montillo features a pizzelle and hazelnut butter balls. “Pizzelle [from the Abruzzo] are everyone’s favorite and because many see the resemblance to snowflakes, they seem perfect for a winter dessert, especially at Christmas, “he said. Montillo chose hazelnut butter balls as another option because he says they reflect not only the Italian fondness for filbert, “but also one of the few cookies that are egg-free, so they make a great addition to the dessert table for anyone with an egg allergy. . “

More vacation ideas can be found on Montillo’s blog, Lazy Italian. She shows you how to dress up biscotti for the holidays with her recipe biscotti fruit cake, and provides hints for other tantalizing sweets like cherries Ricotta cakes and famous ones struffoli, that is, small balls of fried dough dipped in honey and topped with colored sprinkles.

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The Italian food truck and art gallery in San Antonio’s King William is ‘crazy enough’ to open amid the pandemic | Instant News


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  • Katie Hennessey
  • Vesuvio’s Pizzeria opens amidst the COVID-19 pandemic.

After working together in the restaurant industry for 17 years as servers, managers, and kitchen staff, three colleagues plan to start their own food business this spring.

But when the opening day of March arrives for their Pizzeria Vesuvio food truck, partners are awakened to news of the citywide shutdown of COVID-19.

“The day we set up the computer, finish designing our menu with the food truck ready for business is the first day the city closes [due] contracted the corona virus, “said one of the owners Esteban Alvayero.

The new entrepreneur, previously hired by Southtown Pizzeria, stopped their opening while friends and colleagues gave warning advice.

“This is when you should run away,” a friend advised Alvayero.

“But he was wrong,” said Alvayero. “It’s all about faith. If you truly believe in your diet and the mission behind what you do, then there is no way to fail. ”

Sticking to that mantra gives all three partners the assurance they need to stick to their dreams and continue with their unfolding.

‘Everything we do is for our guests’

The Vesuvio doesn’t fit the traditional take-and-go food truck model. Parked at 110 South Alamo St., the truck is in the driveway of King William’s historic home. Chef, artist and co-owner Ana Mercedes Linares plans to use the house as her painting gallery and community art class venue.

The crew serves scratch-off pizza, Italian dishes and desserts amid a backdrop of dimly lit patio seating.

“It’s a fine gourmet dish without porcelain,” said Alvayero.

The sound of jazz, erupting wine corks, and water dripping from a nearby fountain invite guests to come and stay for a while, as if the setting was their own home. Alvayero wanders among the tables, entertaining guests and calling passersby from the sidewalk for a complimentary glass of wine.

“When you serve someone food, they become part of your family,” he said.

Born in San Salvador, El Salvador, Alvayero’s best childhood memories lie around the kitchen table. His father, who inspired many Italian restaurant recipes, died two months ago of COVID-19.

“My father always told me not to count my age by years, but by friends and family in my life,” said Alvayero. “That’s why we are here. Everything we do is for our guests. ”

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KATIE HENNESSEY

‘Crazy enough’ to open it

As the pandemic’s closure dragged on, co-workers showered Alvayero and his associates with well-meaning advice.

“It’s like watching a scary scene in a film when the viewer knows that there is danger in one direction, but the character walks straight into the threat,” an acquaintance in question advised Alvayero about his opening plans.

“Finally, I think everyone gets to the point of getting bored staying at home,” said Anthony Rodriguez, the truck’s third partner. “Meanwhile, we also hit the point of getting tired of following our idea.”

Rodriguez oversees the business side of Vesuvio, but he can often be seen rolling the dough mid-shift to keep up with the busyness. He said the decision to open during the pandemic set expectations low from the start.

“We said, at a minimum, we needed to defend this, and we did,” said Rodriguez. “Now we are in a place where we can grow and slowly build to meet the market potential.”

The mobile restaurant moved from a gas station to a food truck center before finding its current location. After serving the King William community for nearly a decade at Southtown Pizzeria, partners are determined to offer an art component to their business that is suited to the environment.

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KATIE HENNESSEY

‘Let the dog barking’

Mercedes Linares – who often makes homemade desserts, dressings and sauces on the spot – says opening the truck feels akin to overcoming the challenges she faces as an artist.

During high school classes in his native El Salvador, Mercedes Linares painted a landscape from Don Quixote, the famous Spanish novel by Miguel de Cervantes. When he chose to paint the knight’s horse blue instead of its natural color, his instructor criticized him for thinking too far out of the ordinary.

“Let the dog bark, Sancho, that is a sign that we are moving forward,” Don Quixote said in the book. Those words reminded Mercedes Linares that the best ideas are often met with exhausting empty words.

“Sometimes when people doubt you it is confirmation that you are doing the right thing,” he said.

So many restaurants, so little time. Find out the latest San Antonio dining news with us Flavor Friday Newsletter.

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