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Julie and Julia - Movie

“Julie & Julia” Mastering the Art of Fine Filmmaking

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Mastering the Art of Fine Filmmaking

“Hotshots” looks at a movie!

Julie and Julia - Movie PosterJULIE & JULIA tells the story of two women who were both secretaries for U.S. government agencies, who were both married to great guys, and whose lives were both saved by food.

Julia, of course, is the legendary Julia Child, played exquisitely by Meryl Streep, the woman who popularized French cooking for Americans and who was fearless in the kitchen both at home and on the set of her long-running cooking show on television.

Julie Powell, played by Amy Adams, is the young woman in New York City who decided in 2002 to change her life by giving herself the challenge of cooking all 524 recipes in Julia Child’s cookbook in 365 days and writing about her cooking project on the Internet.

Julie says, “Cooking is what I do to get away from what I do all day.”

Julie’s day job is working for a city agency processing claims from victims of 9/11, and her blog became a book which in turn became the basis for half this movie.

The other half is based on Child’s book, My Life in France, and the film switches back and forth between the two stories in a comic telling of two delightful and fascinating lives.

Julia and her husband Paul, played by Stanley Tucci, arrive in Paris in 1949, and in trying to decide what to do with her time, Julia settles on going to cooking school. The scenes of Julia competing with her all-male fellow students are laugh-out-loud funny.

Equally funny are Julie’s attempts to get through all 524 recipes in one year, but not so funny are the strains that it puts on her marriage to her husband Eric, who naturally has to eat everything Julie cooks, but with help from their friends, too, at times.

Yes, there is lots of eating and lots of cooking in this film; so be prepared to be hungry at the end of it, as well as entertained.

Be prepared for pleasant surprises, too, such as Dan Aykroyd’s portrayal of Julia Child on “Saturday Night Live,” which is still hilarious in spite of its disastrous ending.

We see Julie get her book published, and Julia eventually publishes her famous cookbook with two friends, MASTERING THE ART OF FRENCH COOKING.

JULIE & JULIA is an excellent example of mastering the art of fine filmmaking.

I’m Dan Culberson and this is “Hotshots.”

SJC Health Department

St. Johns County Health and Human Services Partners with Local Radio Station to Host Thanksgiving Food Drive

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This holiday season, St. Johns County Health and Human Services (HHS) is proud to partner with local radio station The WYRE (105.5 FM) to host a Thanksgiving Food Drive in benefit of disadvantaged residents. HHS and the WYRE encourage residents to drop off non-perishable food items at Coggin Honda on U.S. 1 South between 9 a.m. and 9 p.m. from November 10 through November 17. Participants who donate a food item during one of two special appearances of the WYRE’ 30-foot-tall Skybox will be eligible to register for prize drawings including a turkey from Stuart’s Market and gift certificates from The Honey Baked Ham Company.

The Skybox will be present between 11 a.m. and 2 p.m. on Saturday, November 17, at Coggin Honda and between 1 – 3 p.m. on Sunday, November 18 at the Floor Factory Outlet across from the Cobble Stone Plaza. All donations will help stock the St. Johns County Social Services Food Closet, 1955 U.S. 1 South. Food items are made available to any County resident upon request and availability. For more information about this event, please contact Richard Zicht at rzicht@sjcfl.us or 904.209.6127. To learn more about services offered by St. Johns County HHS, call 904.209.6144 or visit www.co.st-johns.fl.us/SocialServices/index.aspx

St. Johns County Residents and Officials Gather to Introduce New Health Facilities

The St. Johns County Health and Human Services Hastings Resource Center and the Hastings Family Medical Center are now open and offering a number of valuable services to Hastings-area residents. The Hastings Resource Center will provide emergency financial assistance, job coaching, Medicaid, limited prescription, and specialty care assistance, and educational seminars about healthy lifestyles, diabetes prevention, and computer and budgeting skills. The Hastings Family Medical Center will provide primary care with a sliding fee scale, minor surgical services, pre and post-natal services, and pharmaceutical assistance. The Community Resource Center bears the name of Shell Regan, a community advocate who dedicated his life to serving the community of Hastings.

Source: St. Johns County

FloridaOfTaste3

October Is A Flavorful Time to Visit Florida’s Historic Coast

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Prix Fixe menus, dining for a cause, and a chef’s cook-off!

October is here and chefs on Florida’s Historic Coast are making culinary history with signature dishes featuring local favorites and heritage-inspired flavors. Called Flavors of Florida’s Historic Coast, this special program offers unique, delicious and affordably-priced dining choices. Nearly 20 outstanding restaurants are featuring a prix fixe (fixed price) three-course dinner that will showcase their chef’s best culinary skills. Great food, paired with a wide variety of lodging options and enticing cultural events make October an ideal time to experience the history, romance and charm of St. Augustine, Ponte Vedra and the Beaches.

A part of the Spanish Empire for far longer than it has been included in the United States, Florida’s Historic Coast offers a unique culinary heritage resulting from a centuries-old cultural diversity that continues today. Spanish roots, spiced with Minorcan flair and blended with the very best in traditional Southern coastal cuisine create a palate-pleasing culinary collection that intrigues and pleases both “foodies” and folks who simply want to enjoy a memorable meal in a beautiful locale.

In addition to the tantalizing daily creations offered by participating restaurants, The Flavors Top Chef Cook-Off, a benefit for Home Again St. Johns, is set for October 12 at the beautiful Renaissance Resort World Golf Village Resort. This exciting competition will feature Flavors chefs who will conjure up their signature dishes for a panel of celebrity judges who will select the Best of the Best. In addition, everyone in attendance will sample the prix fixe dinners featured during Flavors. Ballots submitted by attendees will result in the selection of the Flavors People’s Choice Award! Sponsored by the Villagio Italian Grill at the Renaissance, proceeds from the event will go to support Home Again St. Johns, the organization primarily responsible for meeting the needs of the homeless in St. Johns County.

And, while dining in any one of the participating Flavors Restaurants during October 7 – 12, $1 from each order off the Flavors menu will go toward supporting the work of Home Again St. Johns.

Participating Flavors of Florida’s Historic Coast restaurants are located from elegant Ponte Vedra southward through Vilano, World Golf Village, St. Augustine, St. Augustine Beach and on to laid-back Crescent Beach. They include:

619 Ocean View -
95 Cordova – Amici’s Restaurant – Augustine Grille

Aunt Kate’s – Aviles – Beaches on Vilano – Bistro De Leon

Café Atlantico – Donovan’s Irish Pub – Kingfish Grill

Mulligan’s Irish Pub – Raintree Restaurant – Rhett’s Piano Bar and Brasserie

Scarlett O’Hara’s – South Beach Grill – Sara’s Crepe Café

The Reef – The Tasting Room – Villagio Italian Grill

For complete details on Flavors of Florida’s Historic Coast, go to: Historic Coast Flavors.
For video appetizers, visit http://www.youtube.com/FloridaGetaways.

Source: Visitors and Convention Bureau

Mike Lucas sells “Lukes a Steak Place”

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Dear Friends of Luke’s A Steak Place,
After 21 years of amazing food, service, and friendship, Mike is saying goodbye to the business. He has decided to retire and although we grant him that right (even though we don’t want to ), we will miss him ever so greatly! For those of you going into panic mode, don’t worry you can still get your fix. Mike has sold the restaurant to a great gentleman who is not only keeping the same great steaks but is also keeping the name. And we aren’t skipping a beat, we will be open as usual.


With that said, Mike wants to see all of you before he goes. Please join us on Friday, October 12th and/or Saturday, October 13th as we will be taking reservations for any number of guests. This will be Mike’s last weekend of work and he will be visiting each table to bid farewell and will also be saying a few words to everyone both nights at 7:30pm. In addition, don’t forget to send him off with well wishes by signing our farewell book on either of these nights!

Lets give Mike the send off he deserves!! We look forward to seeing you all!!

Sincerely,
Katie

Katie Schwartz
Manager
Luke’s A Steak Place
4990 Kipling St.
Wheat Ridge, CO 80033
303-422-3300

Organic-Farming-In-India-for-Pesticide-free-food

Stanford conventional v. organic study a pile of crap.

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Terra Infirma by Ron Baird
The question, really, is how could such a stellar research institution as Stanford U. publish such a pile of crap? Analyzing 237 existing studies and determining that organic fruits and vegetables are no more nutritious than conventional (read: industrial agriculture). Actually the study seems more a hack job to pay a favor to Big Ag donors, although the researchers made a point early that internal funds were used to fund the work. Does that raise your suspicions a bit?

In the first place, they were almost certainly wrong. A number of recent studies have indicated organic produce has 10-30% more nutrients than conventional.

If they were trying to contribute to the body of knowledge, why not look into the environmental costs of industrial agriculture, such as pesticides in the water and air, the medical costs of workers exposed to such toxins.

Why ignore a whole other level of heath benefits of phytochemicals which are much more prevalent in organic produce because industrial agriculture intensive application of chemical fertilizers, pesticides, herbicides and heavy watering have depleted the soil of nutrients need to produce phytochemicals.

How important are they?

Phytonutrients are nutrients derived from plant material that have been shown to be necessary for sustaining human life. Phytochemicals are non-nutritive plant chemicals that contain protective, disease-preventing, compounds. Their role in plants is to protect plants from disease, injuries, insects, drought, excessive heat, ultraviolet rays, and poisons or pollutants in the air or soil. They form part of the plants immune system.

Although phytochemicals are not yet classified as nutrients, substances necessary for sustaining life, they have been identified as containing properties for aiding in disease prevention. Phytochemicals are associated with the prevention and/or treatment of at least four of the leading causes of death in Western countries – cancer, diabetes, cardiovascular disease, and hypertension. They are involved in many processes including ones that help prevent cell damage, prevent cancer cell replication, and decrease cholesterol levels.

So—pretty damn important. But apparently not to the Stanford researchers.

But Big Ag got it’s headline, and that’s what’s important.

staug

St. Augustine Spanish Wine and Food Festival to offer a variety of food and wine experiences

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Four day event set for October 3-6 will take place in several venues

There is still time to secure tickets for the events encompassing the inaugural St. Augustine Spanish Wine and Food Festival set for October 3-6. This is the first in a series of annual events honoring St. Augustine’s Spanish roots and will feature national and international wine and food experts including several winemakers from Spain.

Proceeds from the festival will benefit three local charities: Children’s Museum of St. Johns, Alzheimer’s Project of St. Johns County Council on Aging, and a new program aimed at educating homeless students in the culinary arts under the auspices of the First Coast Technical College.

The first event, on Wednesday, October 3, held at The Tasting Room (25 Cuna St) and the second event on Thursday, October 4 held at Rhett’s Piano Bar and Brasserie (66 Hypolita St) , will feature exclusive wine tastings paired with authentic Spanish tapas. Each event is limited to 30 participants and features instruction in wine pairing and a question and answer period.

On Friday, October 5, the festival moves to River House (180 Marine St) for an evening of Spanish music, dancing and a four-course Spanish dinner, accompanied by an assortment of fine Spanish wines, and authentic Flamenco guitars and dancers. The event is limited to 150 guests.

On Saturday, October 6, the Grand Tasting Event, held at the St. Augustine & St. Johns County Visitors Information Center (10 S. Castillo Dr.), will start at 3:00pm and offer three hours of sampling fine Spanish wines, light hors d’ oeuvres and tapas with each ticketed guest receiving a collector’s commemorative glass. This event is limited to 250 guests

Ticket reservations for Wednesday and Thursday nights’ events may be made directly with each establishment. Tickets for Friday and Saturday’s events are available at www.staugustinespanishwinefestival.com.

For more information about the St. Augustine Spanish Wine and Food Festival and other activities of the 450th Commemoration, visit www.staugustine-450.com or call 904.825-1053.

Source: City of St. Augustine

A feminized fish. Photo Credit: NOAA

Tilapia a Frankenfish? Say it ain’t so

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 Terra Infirma by Ron Baird. Is my favorite fish—tilapia—really a Frankenfish in disguise? Sadly, it’s true. They are given testosterone-laden food for the first few months of life and that turns them all into males, which grow larger and faster than females. Do we know this is safe? No, we do not.

But we do know that a combination of hormones in creeks from the effluent of wastewater plants have turned wild fish hermaphroditic. Many of today’s diseases are caused by foreign hormones or chemicals that damage hormones.

A feminized fish. Photo Credit: NOAA

My poor little tilapia are also being considered to be “modified” by the anti-freeze protein gene from Arctic flatfish, as well as salmon growth hormone gene.

In fact as of 2001 there were 20 species of wild fish being tested for genetic modification, according to a report by Jaques Diof, Director General of the U.N. Food and Agricultural Organization.

These were Abalone, Arctic Char, Catfish. Common Carp, Indian Major Carp, Goldfish, Halibut, Flounder, Loach, Lobster, Japanese Medaka, Atlantic Salmon, Chinook and Coho Salmon, Shrimp, Striped Bass, Tilapia, Turbot, Cutthroat Trout, Rain Trout and Zebra Fish.

In China and the U.S., experiments using human growth hormone have been conducted on carp. These fish have tolerance of low oxygen levels, which may produced fish that can survive in rivers too polluted for normal fish.

I believe there’s something elementarily wrong with this.

What do you think?

 

 

 

agent_orange_soy

Agent Orange resistant soybeans? No kidding.

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From Food Democracy Now
The first generation of biotech crops has failed. And failed badly. Now the biotech industry is stepping up the chemical arms race in an effort to make up for the failure of Monsanto’s Roundup. Excessive use of Roundup by GMO farmers has led million of acres of U.S. farmland filled with Roundup resistant superweeds.

To combat this, Dow Chemical is petitioning the USDA to approve a new GMO Agent Orange Soy to tolerate 2,4-D, a main chemical component of the Vietnam era defoliant linked to birth defects, cancer, and hormone disruption. On top of these horrific health problems, 2,4-D is widely known among farmers to be difficult to control during application, leading to drift onto neighboring farms, causing major crop damage and contaminating waterways.

These facts have greatly alarmed scientists and farmers alike, leading a former top Reagan USDA official to declare 2,4-D one of “the most dangerous chemicals out there.”

Lukes A Steak Place attracts sports figures

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This Steak place in Wheat ridge right off of I-70 is one of Denver’s busy best kept secrets. It is a place where coaches, players and ranchers can all go for an excellent steak and remain not bugged by fans.

There are tastefully displayed autographed photos of sports figures such as Bobby Knight. Mike Lucas the owner is something of an Icon himself with longtime connections to CUs athletic department. But this is not a sports bar. It is a casual dining establishment with very fine steak. The clientele is well healed. The food excellent and you just might get a glimpse of  a coach or  an owner.  They all come here when they want to eat in peace.

Place page

4990 Kipling St # 1
Wheat Ridge, CO 80033-6734
(303) 422-3300

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