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Foodie Customer Makes Garage Regret Offering That Free Meal

Foodie Customer Makes Garage Regret Offering That Free Meal


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A garage offered a customer a free meal but was not expecting her bill

A dealership offered a customer a free dinner in exchange for wrecking her new car, but they were not expecting her to go to L'Atelier de Joël Robuchon for $1,100.

A London garage that offered a customer a free meal should probably have specified a price limit, or at least double-checked that they weren’t dealing with a foodie, because the client came back with a receipt for $1,100 from one of London’s top restaurants.

According to the BBC, 27-year-old Siobhan Yap was waiting to pick up a convertible she had purchased from an Audi dealership, but before she could take ownership a delivery vehicle hit the car and damaged it. The dealership was allegedly responsible for repairs and reportedly gave Yap a courtesy car while the car was being serviced. On top of that, to make up for the inconvenience, the Audi dealership told Yap that they would treat her and a guest to dinner to make amends. The dealership failed to specify a price limit, though, and they were stunned when Yap came back with a receipt from L’Atelier de Joel Robuchon, where she and her mother had run up a bill of $1,100 with black truffles, risotto, two bottles of wine, two glasses each of Veuve Cliquot Champagne, four Old Cubans, and two French 75s.

The Audi dealership should probably have specified a price limit, and when given the receipt a spokesperson reportedly said the bill was “an excessive expenditure” and that they would only pay half.

Yap, however, says the dealership sent her 250 pounds, or about $386. She maintains that if they intended there to be a price limit they should have said so, and the price was not excessive for the restaurant or the amount of trouble the dealership’s accident caused her.


It has been a big crazy week for the beef v. plant eating world. First, Fox News and pals decided to freak everyone out with a claim that Biden's climate plan was to steal the burgers straight from your mouth, like literally ban burgers. They had to provide a retraction, because it was a big juicy lie, which calmed much of the internet down. But then, the popular cooking site Epicurious announced that they won't be publishing new beef content and recipes. They promised that it was not anti-beef but instead a shift "solely about sustainability, about not giving airtime to one of the world’s worst climate offenders. We think of this decision as not anti-beef but rather pro-planet." The internet was apoplectic anew. Many vegans championed the move, others thought it was not meaningful enough, beefers were deeply offended.

Then Taco Bell announced that it would be coming up with its own meat alternative, and Impossible Burger started marketing their engineered plant-based burger as meat instead of "meat". And while the movement lost a great haven for good plant-based writing and recipes, as tenderly decided to call it quits, it gained a new soldier in the fight: Stalk & Spade will open as a 100% plant based and dairy free burger shop in Wayzata on Thursday.

And owner Steele Smiley might be the warrior this skirmish has been waiting for.

Let's be clear that there have been veggie burgers almost since the dawn of time, the Boca burger being the caftan-wearing grand dame that many veg eaters would slap with: it's fine. When vegan scolds started to become plant-based health and wellness evangelists, they began to trade up: Mrs. Roper for a Beyoncé burger. Places like Superiority Burger in NYC are making plant-based street food that is dead sexy. Their TFT (tofu fried tofu) sandwich is a legendary volley into the fried chicken sandwich wars that will seduce a bird eater like myself. After five years of dabbling with a veggie/meat mix, LA's popular burger shop Burgerlords switched last July to a 100% vegan menu. The Impossible Burger is at Burger King, the Beyond Meat burger nearly everywhere else, Shake Shack's meatless 'Shroom Burger has its own cult. I think it's safe to say that the plant-based beefless burger is here, not steer, get used to it.

Smiley's mission is two-fold. First and foremost, it's simply to get people to try going meatless for one meal. "If I can get someone in here and they try the burger or the chicken sandwich, and it's delicious and filling and they feel good after eating it, they're going to come back. That's the win," Smiley told me during a preview meal. As the owner of Crisp & Green, this next business venture actually started out as a dad story, "I had my kid, and we were standing in line, when he looks up at me and asks, 'Why do we always have to have salads, why can't we have something else?' It crushed me! I want him to be proud of what I do and I went into the office the next day and said: we have to figure out a burger."

Instead of just adding a burger to a salad shop's menu, he worked out a whole concept. Stalk & Spade has five burgers and four chick'n sandwiches on the menu. There are fries, there are creamy dipping sauces, shakes, and sundaes. Nothing in here is made from animals or animal products. Sometimes in this movement actions are guided by health, sometimes it's animal welfare, and sometimes it's climate change. I asked Smiley, beyond showing off for his kid, why jump into this fray?

"I've eaten plant-based since January 1st of 2014, it was doctor mandated. I know what it did for me to be able to go from a meat-based diet to a plant-based one, I somehow felt like I aged backwards. So I've always believed in this movement, but the world doesn't need more zealots like me. I'm not asking for people to go exclusively plant-based, I believe people will be healthier and feel better by keeping an open mind, maybe give it a shot once a week, I believe it's a step in the right direction."


Small portions and Money hungry

I ordered 3 meals a week, that was supposed to be enough for 2 people. The meat portions are not big enough for 2 people and definitely not a pound as advertised. It’s more like 2 1/2 servings. Also, I was still sent a meal even though my payment was declined on my credit card. Why is that possible. When I deactivated and canceled or thought I deactivated my subscription. I got an email saying I owed them for a delivery and they without my authorization withdrew money from my check card that I never used with them. How did they get access to my card information? I would stay far away from Everyplate! They are very sneaky and underhanded in their methods to get your money. I have to cancel my credit and check cards so they won’t take anymore money from me. I wish I never used them.


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Lunch specials are served Monday through Friday 11am – 3pm at our Murfreesboro, Lebanon, and Hendersonville locations.

This Week’s
Lunch Special
$5.99

Monday: Chili and Chicken Nachos

Tuesday: Chicken Sante Fe

Wednesday: Seafood Fettuccine

Thursday: Hamburger Steak

Friday: Grilled Tilapia

Monday: 2 for 1 Well Drinks

Tuesday: 2 for 1 Glass of Wine

Wednesday: 1/2 Price Bottle of Wine

Thursday: 2 for 1 Bottle of Beer

Friday: $5 Drink of the Week

Saturday & Sunday: 1/2 Price Bloody Marys & Mimosas

'The' Soup

Famous Baked Chicken and Rice Soup

Chicken Salad

Creamy chicken salad served in pineapple

Meat Sauce Spaghetti

Blend of meat, olive oil, herbs and spices

Homemade Baked Lasagna

oven-baked pork and beef, ricotta, Parmesan, Romano, mozzarella

Great Food Always Has A History. Ours began in 1943 when, at the age of 9, Jim Demos began working with his father Pete in their small family owned restaurant in Birmingham, Alabama. As a Greek immigrant family, the Demos family knew the importance of offering exceptional food with authentic ingredients at quality prices.

Demos’ is an independent, family-owned business whose purpose is to glorify God by serving our customers and our employees. We have won multiple Top Workplace awards from The Tennessean, as voted on by our employees. We invite you to learn more about how you can grow personally and professionally by joining our family of restaurants.

Murfreesboro, TN

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

Hendersonville, TN

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

MENUS

Our Family Tradition to Yours

The top two questions I get about the soup is who created the recipe and what is the recipe. The soup was created at the very latest by my grandmother (my father’s mother), but most likely was passed down from previous generations. When my father opened Demos’ the flavor profile was too strong and he modified the recipe to make it more suitable for everyone’s tastes. In the process, he added one extra ingredient by mistake, and the soup was amazing after that

Ingredients:

  1. Log on to www.DemosFamilyKitchen.com
  2. Order ½ gallon
  3. Wait for us to ship it to you
  4. Heat and serve

Alternative:

  1. Order online from your favorite location
  2. Drive to said location
  3. Pick it up and take it home
  4. Serve

Our Family Tradition to Yours

If you poll the Demos family, you will find that collectively Meat Sauce Spaghetti is our most favorite sauce.

My father had a friend from Sicily who gave him the recipe, and he knew from the beginning that he wanted to use this in a restaurant eventually…but for decades, we ate this at home on a regular basis.

When his friend died, my father suggested to an old business partner to put this recipe in another restaurant, and he was laughed and told that no one would buy spaghetti outside of an Italian restaurant.

RECIPE: MEAT SAUCE SPAGHETTI

Naturally, being a bit of a rebel at times, Meat Sauce Spaghetti was the first item he put on the menu when he was designing Demos’.

For years, there were only two people that knew the spices that went into the meat sauce spaghetti, (my father and myself) and we would make all the sauces for the two locations we had at the time.

We currently sell over 5,000 gallons in the stores and ship more through Demosfamilykitchen.com. All these years later, we still get tickled that an idea that was laughed at by others has become not only our family favorite but a favorite of many of our customers as well.

Our Family Tradition to Yours

My mother did not know how to cook before she met my father. Growing up very poor as a sharecropper’s daughter, basic food items were not very plentiful, so she never learned how to make many items. However, as she learned how to cook, she started really liking cookbooks, and she would collect many of them to cook at home. My father would come home and modify almost every recipe.

The chicken salad was one of her favorite recipes, but my father didn’t want just to put a chicken salad scoop on a plate like so many others. He originally had the idea to add the chicken salad scoop to a cantaloupe half, however he did not like the flavor profile.

That’s when he came up with the idea of trying it in a pineapple and that was perfect. The secret: it has to be a Gold pineapple—not a yellow one!

Now he had his dish. And since it automatically comes with a cup of “The soup”, how can it go wrong?

This is one of those quick pick up lunches that the family grabs all the time. We just get a scoop in a go cup and eat it at our desk in the office or in the car (better than texting)

Some people eat the pineapple with it and others do not.

Which type of person are you?

Our Family Tradition to Yours

My father was opening Demos’ on a budget and had to make a lot of decisions that on paper were not good but ended up working out for us. One of these was our lasagna. He wanted a lasagna on the menu, but outside of eating it in other restaurants, we never ate it at home. He had no idea how to make the lasagna. He figured he would figure it out in time to get open.

However, due to having to learn how to run a full- service restaurant, which he never operated before, handling construction issues, and working with staff on training them to cook product which he had never made in a commercial environment before, he could never get the lasagna recipe right. Each one he made was not good, or at best, not quite right.

RECIPE: HOMEMADE BAKED LASAGNA

With training happening, and no good recipe in sight, he panicked and ordered hundreds of frozen store-bought lasagnas to serve in the meantime.

However, shortly before we opened, he was able to perfect the recipe and we were able to serve our lasagna and never had to use the frozen store-bought lasagnas


Reuse It

Well, it should go without saying that before you start looking for ways to dispose of it, ask yourself if it can be reused. Straining dirty oil with several layers of cheesecloth or coffee filters is an effective way to get another use out of your cooking oil. However, each time that you cook with oil, it will deteriorate slightly — and that can affect its smoke point. This means that you should only plan to use your cooking oil one to two times before disposing. Combining your used oil with some new oil is a great way to stretch frying oil, as well. 


Best Restaurants in Chicago

What makes a restaurant in an unequaled restaurant city one of the best? It's a delicate formula of fresh food, innovative presentations, cutting edge ideas, interesting combinations plus price, ambiance and service.

These 10 places promise a stellar experience and a distinctive taste of Chicago.

At most of the listed Chicago spots, it&rsquos more than a meal but rather a downright experience. Reservations at places like Alinea can take a while to secure but expect a multi-hour session that involves all of your senses at a James Beard award-winning and Michelin-star standout. The model of successful chef-driven restaurants? That would be Boka.

A stop at aba is like a whirlwind taste voyage to the Mediterranean with visits to Israel, Lebanon, Turkey, and Greece, if you can wrap your brain and taste buds around that. Temporis' menu defines "seasonal" and the restaurant's own indoor hydroponic garden brings a bounty of herbs, greens and flowers to the courses year round. Daisies won a Jean Banchet Award for Best Neighborhood Restaurant in Chicago in 2018 and its vegetable-driven and pasta focused menu continues to wow in a comfortable, unfussy atmosphere. Everyone loves Mexican food but combine it with French technique and Michelin starred phenom, Chef Carlos Gaytan, and expect fireworks at Tzuco.

The Publican is a sure thing for Happy Hour, dinner or weekend brunch, indoors or out and Smyth is the embodiment of the celebration of the table. Diners are treated to an authentic home-cooked experience, heritage techniques and secret family recipes at Virtue. And you can't beat the exceptional, seasonal, Piemontese fare at Osteria Langhe.

Taste, of course, is subjective and if there were a list of the 50 best in Chicago, we would probably hit on many of your choices. Let's call these 10 among the best restaurants in Chicago, so if you're in the market for an inevitably impressive dining experience, make your reservation.


5 best things our food writers ate in the Twin Cities this week

Not this one, and not just because it has such an appealing back story. Food Building owner Kieran Folliard approached Minnesota superchef Tim McKee (of La Belle Vie and Octo Fishbar fame) with a proposal.

"Tim has always been a terrific fan of what we do at the building, and I asked him if he would ever do us the favor of creating recipes that would utilize products made in the building," he said, referring to the artisanal output at Red Table Meat Co., Baker's Field Flour & Bread and Alemar Cheese Co. "Tim said, 'I have a better idea.' "

McKee tapped a bunch of friends across the Twin Cities culinary spectrum, and now Kieran's Kitchen Northeast is offering monthly assemble-at-home kits created by that talent pool. So far there have been contributions from Yia Vang (Union Hmong Kitchen) and Daniel del Prado (Martina, Colita, Josefina), as well as a few from McKee.

Including this quiche ($32), which showcases luscious Camembert from Alemar and a gloriously tender and flaky pie shell from Baker's Field. Red Table provides the key ingredient: a smoky, chile-fueled 'nduja. Paired with nicely bitter rapini, the spreadable cured salami lends a delightful air of feisty unpredictability to quiche.

In terms of assembly, the quiche was a snap, coming together in less than 5 minutes and baking for another 25. I was tempted to pass it off as my own, but who am I kidding? Everyone I know knows that my feeble attempts at pie crust never come close to this.

Turns out, McKee approached 19 chefs, asking if they wanted to participate in the project.

"And all nineteen said, 'Yes,' " said Folliard. "That really warmed my heart. That's a measure of Tim's reputation, and it's also a recognition of the work that the guys here are doing in artisan food production. I'm excited to see the other ones as they come down the line." Me, too. (Rick Nelson)

117 14th Av. NE., Mpls., 612-354-5093, kieranskitchen.com. Open 11 a.m.-6 p.m. Tues.-Fri., 8 a.m.-6 p.m. Sat.-Sun.

Nicole Hvidsten • Star Tribune

Tostadas from Full Belly, Happy Heart

Sometimes the best food is found by happy accident. We were on the hunt for a specific food truck on a chilly afternoon, but after those plans were foiled we eventually stumbled upon Full Belly, Happy Heart at Forgotten Star Brewery in Fridley. Clearly, it was meant to be.

Juan and Marissa Lozano's food truck serves a small but tasty menu of Latin fusion food, and the tostadas ($12) are the main attraction. My eyes went right to the Peruvian tostada — ancho-marinated chicken with an olive and mashed potato base, topped with avocado and aji verde sauce (a spicy Peruvian green sauce). I loved the idea of potatoes on a tostada and wasn't disappointed. The potato base was filling and flavorful, the chicken juicy and tender, and the avocados balanced out the heat of the sauce. The tostada stayed strong and crisp under the heavy fillings, making each bite a textured-filled delight. The other two tostada offerings — chipotle and jerk/Caribbean — were equally tasty. All tostadas are served with Mexican rice, definitely making this a meal, not a snack. Washing it all down with a craft beer? Perfection.

Our one regret: Not getting there earlier. Nothing says "fear of missing out" like seeing something erased on a food truck menu board.

If the name Full Belly, Happy Heart sounds familiar, it might be. The Lozanos did a stint at Eat Street, the rotating food truck pop-up at the Eagan Lunds & Byerlys, over the winter. Now you can catch them around town at local breweries. (Nicole Hvidsten)

Nicole Hvidsten • Star Tribune

Chicken sandwich from Olivia's Organic Cafe

If a string of gray days leaves you in the need of a pick-me-up, head to this charming cafe. The big windows and cheery interior will lift your spirits before you even have a chance to read the menu.

The cafe, which is entirely gluten- and dairy-free, has robust, but not overwhelming, breakfast and lunch offerings.

The crispy chicken sandwich ($21) got my attention. Organic chicken is coated in a potato-chip batter before taking a dip in the fryer, and then served on a slightly sweet housemade brioche bun with tomato, onion and lettuce. The sandwich was everything a good chicken sandwich should be: crispy yet tender with a bun that holds up to the challenge. Sides include chips or tossed greens, with upgrades to breakfast potatoes ($2) or chicken soup ($4) available.

It didn't dawn on me until I was nearly done that the chicken would be equally tasty cut up and tossed with the greens and honey mustard sauce. Next time.

Even if you go for a meal, but the bakery case will appeal to your sweet side. A seasonal fruit tart was available on my visit — if you see it, get it — but judging from the wide-eyed kids in the cafe, the ice cream was a popular treat, too. (N.H.)

11849 Millpond Av., Burnsville, 952-346-8800, oliviasorganiccafe.com. Open Wed.-Sun., 8 a.m.-2 p.m. Online ordering available.

Nicole Hvidsten • Star Tribune

The Pepe pastrami, the Brothers Deli

During a recent trip to the downtown Star Tribune headquarters, I hit the skyways to survey the lunch scene. While it's far from the bustling scene it was early last year, there are still some bright spots. Like the Brothers Deli.

On another day the long list of sandwiches and salads at the New York-style deli might have left me indecisive. But I was on a pastrami mission. When in Rome, right?

The deli is known for its pastrami (and corned beef and brisket) for a reason. Their take-it-slow process of curing the meat, and then adding its own seasoning during steaming, makes a delicious melt-in-your-mouth sandwich. The Pepe ($7.99) adds a little heat by topping the pastrami with melted pepper jack cheese and sandwiching it all between two slices of grilled rye. It was exactly the comfort food I needed. (Speaking of comfort, if you're a popover fan, theirs are first-rate. And huge.)

Owned by the Burstein family, Brothers has been serving Minneapolis in some form for more than 70 years. Jeff Burstein, grandson of the founder, has held the Brothers reins since 1993. The popular deli — there were several tables occupied — has been in its current location since 2000.

But a public service announcement: If you have a favorite lunch spot, especially downtown, do us all a favor and pay them a visit. (N.H.)

50 S. 6th St., Minneapolis, 612-341-8007, thebrothersdeli.com. Open Mon.-Fri., 7 a.m.-2 p.m., with dine-in available 10:30 a.m.-1 p.m.

Rick Nelson • Star Tribune

Teriyaki salmon bowl at Heather's

I'm slightly embarrassed to admit the number of times I've ordered this beauty ($20) over the past few months. But a fixation is a fixation, and, as it turns out, I'm not alone. What started as a daily special was such a hit that owner Heather Asbury and her crew gave it a permanent and well-deserved berth on the menu.

Appearances might suggest a nothing-fancy demeanor, but this dish — which holds up very well as takeout — certainly perks up a run-of-the-mill weeknight. One reason to love? The jasmine rice is cooked in coconut milk and coconut flakes, an alchemy that results in a bright, refreshing flavor.

All other components are wisely chosen and careful handled. The thickly cut slab of salmon has a crispy sear that yields to a plush, velvety interior (the portion is so abundant that the invariable leftovers perk up my next-day scrambled eggs), a teriyaki glaze inserts another welcome flavor dimension and a just-right mix of vegetables — edamame, red peppers, broccoli, pickled onions — are a welcome pile-on of color and texture. Creamy avocado is the crowning touch.

This rice bowl has become such a habit that I'm beginning to wonder if I'll ever stray and explore other parts of the menu. Well, beyond pastry chef Annamarie Rigelman's first-rate baked goods (oh, those chocolate chip cookies!), anyway. I've covered every inch of that territory. (R.N.)

5201 Chicago Av. S., Mpls., 612-445-8822, heathersmpls.com. Open 10 a.m.-8 p.m. Mon.-Wed., 9 a.m.-9 p.m. Thu.-Sat., 9 a.m.-8 p.m. Sun.

Rick Nelson joined the staff of the Star Tribune in 1998 and is the newspaper's restaurant critic. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner.

Nicole Ploumen Hvidsten is the Star Tribune's Taste editor and senior editor of Star Tribune Magazine. In past journalistic lives she was a reporter, copy editor and designer — sometimes all at once — and has yet to find a cookbook she doesn't like.


You can find Turano’s wide assortment of delectable quality breads at your local grocery store, from our signature Pane Turano and Turano French Rolls, to a variety of gourmet breads and rolls. Whatever you’re craving, Turano makes just the bread or roll you need to make your household shopping list complete.

Check out Turano’s latest recipes highlighting an array of Turano breads to complete the perfect meal. Whether you’re planning a barbeque or a romantic dinner for two, Turano has a recipe that is sure to spice things up!


Watch the video: Κερνάμε Ελλάδα στα Χανιά Φαγητό! Greek Food (May 2022).