201 Street » Food & Drink

Tampa Cuisine

Brody — Sun, 28 Mar 2010 03:10:00 +0000

In Tampa, you don’t have to go far to find the flavor of Florida, delicate taste of fresh, local seafood, a rich sip of cafe con leche, a healthy bite of a Cuban sandwich, or the the spicy scent of Spanish paella. The restaurant scene here tells a unique story of the people, past, and the city. Even nationally recognized cooks and chefs pay tribute to the style of cooking brought to Tampa Bay by its immigrants.

Tampa became known as the ” Cigar Capital of the World” at the turn of the century, when thousands of Italian, Spanish, Cuban and German immigrants were flocking to work in the factories of Don Vicente Martinez Ybor. These same ethnic groups’ traditions live on and can be experienced every day on your trip to Tampa.

One of the local specialties is classic Spanish/ Cuban spiced up with a combination of garlic, onions, bay leaves, oregano, and olive oil. A traditional menu will usually include items along the lines of black bean soup, a spicy sausage stuffed inside a beef roast called boliche, picadillo and fried plantains. For something sweet, the locals have always had a knack of inventing wonderful deserts and drinks containing the local fruits like guava or Key lime.

La Segunda Bakery , a family run business for the past three generations, produces most of the Cuban bread used around the bay.The recipe originated in Cuba during the Spanish-American War and was brought here by the More’ family. The dough is shaped by hand and rolled into 36-inch-long loaves and when baked the crust is crisp and golden, with a beautiful split, right down the middle. This split is caused by the fresh picked palmetto fronds laid down the middle of the loaves as they are baked. This bread is used for the Cuban sandwich, a traditional Tampa favorite. In the original recipe the bread was piled with cured ham, roast pork, Genoa salami, Swiss cheese and served with yellow mustard and sour pickles prepared room temperature or pressed. This recipe has altered with time and a Tampa visitor can now order this sandwich with the addition of mayonnaise, lettuce and tomato.

Tampa Cuisine is a post from: 201 Street

Singapore Sekine

Brody — Thu, 10 Dec 2009 14:20:01 +0000

Singapore is certainly one of the most fascinating places to visit, being an island city state with a complex cultural atmosphere that is always changing. It is also one of the most exciting places to visit right now, being at the forefront of arts and technology. There is a uniquely cosmopolitan feel to the place that makes for some splendid tourist pleasures. Those who have visited before will always be amazed at the new and innovative things that are happening, and those who have never visited are in for some delightful surprises. The vibrant urban setting is exhilarating during the day, and comes even more to life at night.

There is always something happening in town, with an extremely lively and active local culture, as well as many international performers that pass through. It’s a fabulous place to get in touch with the essence of global culture, and one of the nicest ways to begin any evening is with a superb meal at one of Singapore’s Chinese restaurants. After tasting some magnificent food, there is so much to choose from, and you might come across some of the rich and exciting jazz stylings of Aya Sekine.

This young musician has had an amazing career behind her, and there is much more to come. The artist was born in Osaka, and has spent her first twenty years between Japan and Singapore. She also lived in New York City for nine years, and put together a terrific festival that lasted for 10 days and featured local New York artists, as well as seven experimental music groups from Japan, called the Japanese-Smackdown New York. Her energy has not eased up one bit, and she can be seen performing in Singapore, as well as being always connected to an impressive roster of projects with other artists. Her music is a wonderful introduction to the complexities of Singapore culture.

Singapore Sekine is a post from: 201 Street

Keens Steakhouse is an Historic Manhattan Restaurant

Brody — Tue, 01 Dec 2009 14:39:34 +0000

There’s nothing quite like being famished in a new city, one that you have never been in before, and also in arriving there in your state of hunger. However, this is quite another experience when it occurs in New York City. The problem here is not going to be in finding a place to eat, but rather in choosing from the endless amount of possible options. This is exactly what Jack encountered when he landed at La Guardia Airport in Queens New York. He was so hungry that he was just going to grab something at the airport before hoping in a taxi and heading across the bridge to his Manhattan hotel. He came to New York to visit his friend Max who had moved their two years prior. Instead of eating a quick bite in an airport venue Jack decided to tough it out until he could get ahold of Max and demand that he take him to one of the best Manhattan restaurants.
Jack was a huge fan of food, and although he was constantly hungry, he was also extremely particular about where and what he would eat. And whenever he visited a new city, he would in part gage his like and respect for it by the quality and diversity of cuisine it offered. And now it was New York’s turn to be put to the test. Max was well aware of this aspect of his friend, and was eagerly awaiting his phone call. He had been planning on taking Jack to Keens Steakhouse. He felt that his friend would love not only the food but the atmosphere and historic elements of the establishment. It has served great steaks since 1885 represents the unique historical aspect of the city. Max new that environment, atmosphere, uniqueness and charm were as important to Jack as the food. And he also loved restaurants that somehow represented the city. This was certainly the case for Keens and Max was eager to introduce it to his friend. And Jack could not have been happier or more satisfied. He immediately loved the old charm and feeling of the place. And he loved the steamed Maine lobster and filet mignon he had as his entrée. As he sat there looking at the numerous historic pictures on the wall, he was certain that New York was a great city.

Keens Steakhouse is an Historic Manhattan Restaurant is a post from: 201 Street

Avonmore milking sales management

Brody — Mon, 26 Oct 2009 14:38:33 +0000

Branding and marketing have proved to be a great part of the success that Avonmore Super Milk has experienced lately in Ireland. Within just this year, it has seen an increase of about fifteen percent from sales. Researchers in the industry claimed that about sixty thousand people had actually made the switch to the brand as well.

Part of the reason for its success comes how the company has employed sales management. Training and experience on his side, Simon Greene, not the famous science fiction author, constructed the campaign that has led to the current success the company has been enjoying lately in the news. He named it the power of sunshine, owing to the fact that a large amount of people in Ireland actually suffer from a rather significant problem: many of them lack proper amounts of vitamin D. Some of the effects of lacking enough vitamin D are increased chances of heart disease, diabetes, rickets, cancer, and even schizophrenia, though there is usually some sort of genetic predisposition to the last disease for the deficiency of vitamin D to have that kind of an effect.

There have been large changes in the way the company advertises their goods and in the goods themselves. The milk now contains a little bit more than the normal calcium and vitamins normally found in milk. However, it has been put in to address the problems specific to Ireland, and not as a kind of Frankenfood experiment. In addition to the funny advertisement campaign, the company is also planning on keeping its sponsorship from Munster Rugby Schools Cup. Further sponsorship will be found on TV as Avonmore will be a patron of the weather on TV. Charity has also been a big part of what the company does and will continue to be. There will be a picnic this year that is expected to bring in even more money for the charitable efforts of Avonmore corporate. Team building and community building games and funs will naturally be a part of the event.

Avonmore milking sales management is a post from: 201 Street

Chinese Duck in Kuala Lumpur

Brody — Mon, 24 Aug 2009 22:10:31 +0000

After a six hour flight and and interminable wait a the airport for my bag, (I could not carry it on, it was like two centimeters too long, but I exaggerate, I could have been out of the a lot faster) I was famished, starved, and eying a review of a Chinese restaurant in Kual Lumpur called Sek Yuan. It apparently is an old school place with mid twentieth century charm (this means differing things to different people) and so hungry was I that i went right up to an auto rickshaw, showed the guy with a tight elastic black sock like cap and gold necklace the address and said in my best Malay “How much?” You could not do this at one of the luxury hotels Malaysia has. Normally one might get into an extended argument but I think he say the look of seriousness on my face (I needed to eat) we quickly agreed to a price that I wrote on a lip of paper and we trundled off, then zipped off, dodging traffic like aping pong ball, the humid KL air enveloping me with the smells of the street, the blaring horns and the insane, suicidal drivers. We bounced around for what seemed like forever but was i think twenty minutes tops wen when wheezed to the restaurant. I could not believe he found it.

I gave the black stockinged fellow a hearty tip that cause his eyes to rotate like a radar dish and my stomach was ratating the same way as I anticipated the evening of Malaysian chines food. Well they had duck hanging int he the back and that was that, I set myself down in the spare restaurant and orderd tea and had the most tremendous Peking duck dish I have ever had, lean, not so fatty as I am used to, cooked to perfection. The waiter looked on in admiration as I just about inhaled the thing, leaving a glistening pile of bones. I’m gonna like Malaysia.

Chinese Duck in Kuala Lumpur is a post from: 201 Street

Farmers Markets

Brody — Fri, 21 Aug 2009 17:49:53 +0000

Farmers Markets are the best they are popping up all over the country and world as people become more aware of good nutrition and healthy foods. People are becoming more aware of the impact of moving foods half way around the world. Eating local foods makes much more sense. Food s that were crowning the climate and region you living. The carbon impact of these foods is much less than say an apple in the United States of America that has been flown in from Chili in the off season for apples in the US. The trend toward the local grower and local farmer is an encouraging one. More small farmers are able to make a living growing foods by bring them into the farmers markets to sell themselves to their customers. This is a great advantage for the grower, direct and instant feed back from the end user on quality and quantity. The grower can communicate to the customers what will be up and coming. Which crops will be in next week for the market and the customer builds excitement and anticipation for the product to come in from the field! These foods are fresher, generally organic, ripe from the field as opposed to ripening on the truck or in the stores back room and healthier, no doubt. This trend is effecting all aspects of the food business. Grocery stores are caring more and more organic foods. Resturaunts from the small American dinners to the best Cape Town restaurants are now focused on offering local fresh organic fare. This trend is likely to continue as health and nutrition awareness continue to grows. As evidence continues to pile up about the detrimental effects of pesticides on us the environment our pets and wild animals. It would be nice if all urban dwellers could have access to at least one farmers market once a week near them.

Farmers Markets is a post from: 201 Street

Sangita Kathiwada and Bombay Spice

Brody — Thu, 20 Aug 2009 16:56:33 +0000

Traveling the world means sampling the best cuisines in the world’s greatest restaurants, and Bombay restaurants is certainly prepared to compete with any of them. As Indian food is among the world’s finest in terms of taste and sheer visual beauty, dining out here is absolute pleasure. Our restaurants sample the greatest of India’s cooking, from North to South, and demonstrate a stunning variety that will please every palate. Indian cooking has a long and fascinating history, much like the country itself. Where human habitation has such a long presence, one would expect the history of the food to mirror the history of the people. There are long traditions in culinary expertise here, where centuries of experimentation have led to a certain perfection in some recipes. Bombay also has an enormously diverse population, and this cosmopolitan setting gives rise to all sorts of innovations as well.

The curious diners will find themselves treated to a stunning blend of both innovation and tradition in our restaurants. Food here is never taken lightly, as it is the centerpiece for all kinds of social functions, both public and intimate. It is difficult, in fact, to look into any facet of life in Bombay without hearing about the food served. Celebrity stories center around ceremonies and festivities where food is at the center. One of Bombay’s premiere designers, Sangita Kathiwada often shows up at celebrity events where the cuisine is mentioned. It is sort of a cornerstone of celebrity culture as much as it is of the daily culture. This makes a good deal of sense when one considers that people look to celebrities for all sorts of cues to what the good life might consists of. Besides the work, and the usual trappings of fame, such as houses and cars, the eating habits of the rich and famous come to play a part in the cultural myths that are built around stardom.

Sangita Kathiwada has a working practice that enters the culinary realm in rather unexpected ways, as well. Her designs are shown all over the world, and she has started a non-profit that brings together rural artisans and urban designers. In the way that recipes are often combinations of cultures, regions, and peoples, the realm of design is often valued as much for variety as it is for its taste. Variety is a central feature of some of the best cuisines here, and one will find this reflected in our restaurants.

Sangita Kathiwada and Bombay Spice is a post from: 201 Street

Street Food of Penang

Brody — Fri, 14 Aug 2009 17:47:16 +0000

I was told if I want a true taste of Penang food, then I need to walk along Penang Road where food stalls and coffee shops are concentrated the most. I asked the concierge at one of the Luxury Hotels Penang I was staying in for directions. They told me I should not miss the Laksa and Cendol. They confirmed that if I don’t at least try the food in one of the street stalls then I truly haven’t been to Penang.

I first checked out the Joo Hooi Coffee Penang Road. It was really delightful. The soup was thick with lots of fish meat. I’m normally not a big fan of laksa, but Penanga Laska is different than the Sarawak Laksa or Kulala Lumpur’s Curry Laksa. In Penang, they call it assam Laksa, which is simply laksa. They are no similarities to the previous two dishes. Even the ingredients and cooking methods are different. At the coffee house, I was lucky to have the lady boss prepare the laksa for me. She prepared all the noodles and stacked them nicely on a plate. This is why they (the street stalls) can prepare laksa so fast, they just pour the hot soup over the noodles a few times, garnish it and it’s ready to be served.

I found, among the streets, a lot of cendol stalls. They were all claiming themselves to be famous, I really got a kick out of that. But, it was very easy to spot the most famous one simply by looking at the number of customers. Looked like quite a lot of celebrities have also visited it too. It’s called ‘Teo Chew Chendol’. I saw photo’s of what I assume were very famous people of Singapore proudly displayed in front of the stall. I waited in line and ordered the cendol, it was quite good actually. Cendol contains the usual gree starch noodles, coconut milk, shaved ice and red beans. Eating it was very messy, luckily I was told to bring my one napkins, so I was prepared. All in all, I was so happy to experience eating laksa and chendol at the famous Penang food stalls. I do recommend not missing out on this wonderful delight.

Street Food of Penang is a post from: 201 Street

Japan’s Dangerous Food

Brody — Wed, 08 Jul 2009 19:41:15 +0000

When it comes to luxury hotels, there is an incredible selection when traveling Asia. There is an incredible diversity of lifestyles, customs, languages, and cultures in each major city, and with this diversity comes a diversity of choices in accommodation. For luxury hotels, there are international standards that all of them have are held to, and one can expect the same excellence in design, service, and amenities. Aside from this, there is an array of choices within the details, and the details hold the promise of marvelous memories to carry with you for the years to come. There are local touches that make each place unique, and unique to the cities where they are located. The concierge can help travelers decide where to go, but once you get there, it’s all up to you.

Luxury is a quality that suggests choices about living the good life, and the good life changes from culture to culture. But they all seem to agree that hospitality and graciousness are necessary for any luxury to be recognized. In some places, there are traditions for luxury feasts, where acts of conspicuous consumption illustrate standards of the joy of living. There are also luxury foods, where it is recognized that there are occasions when a splendid and interesting meal is a commitment to living in the moment. There is perhaps no other dining experience that suggests living in the moment so much as eating Fugu fish in Japan.

Fugu fish is that category of some 40 classifications of blowfish that have to be cooked exactly right. This is a little important. Exactly right, because any variation could release the poison in the fish, and make a luxury food into a last meal. Chefs in Japan are required to have a license for preparing Fugu, which is a good idea for the customer. The liver is removed, thus taking out most of the poison, and the spikes also removed, and it’s probably needless to say, no one should try this at home. It’s complicated, and better left to the trained chef to even consider. Many amateur chefs lose the battle every year by trying this on their own. Still, it is considered to be a delicacy, and attempts to breed non-poisonous fugu are unpopular. Who knows why for sure? It’s likely that some just like to eat in danger.

Japan’s Dangerous Food is a post from: 201 Street

Valencia Food and Festivals

Brody — Mon, 06 Jul 2009 22:26:39 +0000

Spain is full of beautiful cities and scenic wonders. It is a diverse country and its geography reflects this. Valencia Spain is one of its cities that is full of cultural heritage landmarks, architecture and art. It is also a popular tourist destination and the luxury hotels Valencia provide the top accommodations to make their vacation that much more spectacular. It is the third largest city in Spain, and has many diverse attractions, including a dynamic entertainment scene and various festivals that are celebrated throughout the year.

The Fallas Festival is a great example of prominent events that occur in Valencia, and while it is an essential cultural aspect of residents, it is also popular with tourists. The festival itself is oriented toward honoring Saint Joseph. The Falles refers both to the name of the festival, and also to the monuments that are created to celebrate it. It translates into English as the torch, and there is good reason for calling the festival this name. It takes place during five days and nights, and during this time people run through the streets carrying lit Falles. It turns into a major, all encompassing party, with restaurants serving food on the street and opening their doors wide for patio service.

Valencia offers more than this festival of course, and tourists are awed by the cultural aspects and beautiful architecture of the city. One of the interesting bits of trivia about the city is that is known as the origin of the famous Spanish dish Paella . It is rice based and usually features fish. It consists of vegetables, beans, meat and spices among other ingredients. Tourists often consider this to be a standard national dish, though it is actually regionally oriented, which Spaniards acknowledge. There are different types of Paella, though seafood Paella is one of the most common and popular.

Valencia Food and Festivals is a post from: 201 Street