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Celebrities We Wouldn't Want to Serve at a Restaurant

Celebrities We Wouldn't Want to Serve at a Restaurant



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Clearly these stars need a serious lesson in restaurant etiquette

Kendall Jenner is facing some restaurant controversy.

Kendall Jenner, member of the Kardashian clan, is threatening to sue a waitress from Mercer Kitchen for defamation claiming that the 18-year-old threw money at her face. According to a tweet by the waitress, Kendall tried to dine and dash, but after the waitress chased her down the street, Jenner threw the money in her face. According to Jenner’s lawyer, Kendall did forget to pay, but once the waitress approached her outside the restaurant, she was very apologetic and paid everything she owed plus a tip.

Whether or not Kendall Jenner is innocent in this particular case of restaurant rudeness, we are reminded of other stories of celebrities being particularly mean at restaurants. These four celebrities would be the absolute worst to wait on, and we hope we never meet them while we’re at a restaurant.

Usher

Apparently Usher is an absolutely terrible tipper, and he often tries to get others to pick up the bill for him. On top of that, there’s a rumor floating around that the singer once left his autograph in place of a tip.

Lea Michele

She may play a sweet and ambitious girl on Glee, but it seems that at restaurants Lea Michele is anything but. When out to dinner with her family, she allegedly consistently harassed the waitress and then after only 20 minutes of waiting, she sent her father back to the kitchen to harangue the cooks on what was taking so long.

Keanu Reeves

We would definitely not want to sit next to Keanu Reeves at a restaurant, because he allegedly once removed his shoes while eating at a fine dining eatery. We’re all about being comfortable, but the smell of feet isn’t exactly appetizing.

Robert De Niro

Quite frankly, we’d be a little intimidated coming across Mr. De Niro anywhere, but apparently he’s an absolute nightmare at restaurants. A customer claimed they once saw him demand a table where there were already patrons eating. After not taking no for an answer, Mr. De Niro was escorted out.


3 recipes professional chefs are cooking at home

et’s face it, we’re all tired of cooking the same old things at home. What we wouldn’t do to get out to a restaurant, to have something cooked professionally – and, if we’re honest, properly, for us. Unfortunately, that’s still not quite possible, but with the recipes in Chefs at Home, we can at least try to cook like some of the biggest names in the business.

It’s been a tough and uncertain year for those working in the hospitality industry with many struggling to make ends meet. The charity Hospitality Action, which has been helping to support those people, has now brought together some of the best chefs in the country to share what they’ve been cooking at home during the pandemic.

“This is home cooking with heart,” writes Mark Lewis, chief executive of Hospitality Action, in the foreword. And “by buying this book, you’re helping put the lights back on, and food on the table” of those in the industry who have suffered the worst.

From Gordon Ramsay to Angela Hartnett, Michel Roux Jr, Tom Kerridge and Selin Kiazim, there are recipes to suit everyone and every meal.

Recommended

We’ve chosen three from the many wonderful recipes to inspire you to get back in the kitchen and try something new, something that the professionals themselves cook, and hopefully, they’ll taste just as good as if they’d cooked for you themselves.


The chef at Leona in Venice Beach, California, and a former Top Chef competitor, Arrington gets inspired by local farmers’ markets and flavors from all over the world—including Korea, her grandmother’s homeland.

"My grandparents lived about an hour from us when I was growing up in Los Angeles, and going to their house was a field day for me. My grandmother Ai-Soon was Korean—my grandpa met her during the war—and she was an amazing cook. I remember the smell of garlic thick in the air, and my grandmother’s incredible smile, and her short salt-and-pepper hair. I used to stand on the step stool next to her in the kitchen and cook with her. She’d make me and my sister peel and chop garlic for hours.

At Leona, I love to do global mash-ups, and that’s how I came up with Korean latkes. I wanted something like a kimchi pancake, which my mother used to make, but a little crisper—and I realized potatoes could do that. And I loved the idea of crème fraîche or sour cream, traditional for latkes, to cool the heat of the kimchi .

The kimchi recipe my grandmother taught me is the one we use at Leona today. She passed away a few years ago, but her memory lives in the food I cook. She’d fill up a whole bunch of urns with kimchi , which she made with oysters, and let it ferment. The flavor was epic. "


6 tips for building the perfect fighting hole

Posted On March 31, 2018 03:01:52

Fighting holes have been around for decades, used as effective defensive positions by armed troops to stymie the enemy’s deadly offensive. Some branches refer to these dug-in positions as “foxholes,” but both references mean the same.

Now, how a fighting hole is constructed depends solely on the amount of time a troop intends to spend occupying it. If they plan on staying in the fight from that position for a prolonged period of time, the dig will be more complicated.

So, for those who plan on making a fighting hole their new home for the next few days, keep reading.

Related: 9 photos that show how to execute perfect knife-hands


Is It Ever Appropriate to Rinse Pasta or Noodles?

I promised myself I would stop using my parents' cooking habits as fodder for articles when I reached a certain age. Fortunately, that age is 102.

While I didn't know it at the time, my parents—bless them, truly—committed many “crimes” against pasta when I was growing up, including adding oil to the cooking water and rinsing it with water from the tap as it sat in the colander. Drizzling oil into the water—supposedly to ensure the noodles wouldn't stick together—made the pasta extra slippery, while rinsing them under a running faucet was even more of a guarantee that no sauce could stick.

See, rinsing noodles removes starch from their surface, thereby making it more difficult to get any kind of sauce to cling. In our household it didn't matter—we ate the pasta plain (which is a story for another time, or never). But if our goal had been to marry the noodles with sauce—say red pesto or brown butter or cream and peas or oil sizzled with garlic and anchovies—that rinse would have been highly counterproductive.

None of this is to say you should never rinse your noodles. Pray tell, what rules in life are so hard and fast? If you’re making a dish that will be served chilled or at room temp—think cold soba, rice noodles, pasta salad—you do want to rinse so that you get toothsome (sorry) individual strands rather than one big gummy clump.

Certain types of noodles benefit from a rinse in almost all applications. In her book Japanese Home Cooking, Sonoko Sakai recommends rinsing soba and udon. “Even if I serve it hot,” she told me, “I like to rinse it in cold running water to remove the surface starch and give you a good palate feel that's not slimy.” She will even go so far as to soak her soba in ice water, which firms them up for a chewier texture.


How Did the Chopped Salad Become a Celebrity Obsession?

Photo by Bill Hogan/Chicago Tribune/MCT via Getty Images.

I used to associate chopped salad with sad desk lunches—a mess of half-dead lettuce and pallid tomatoes suffocating in a plastic clamshell. It wasn’t until I moved to Los Angeles, where health is paramount, produce is pristine, and salad is an art form, that I realized how wrong I’d been. In L.A., chopped salad exudes a timeless glamour, propped up by the celebrity chefs who make it and the actual celebrities who eat it (and, no, I don’t just mean the Kardashians). So I began to wonder: How did something as basic as chopped salad become such a thing in this city, and what got lost in translation when it left LaLa Land?

Decades before Los Angeles pledged allegiance to the grain bowl, the city fell hard for chopped salad. As early as 1960, Angelenos were eating shards of iceberg, romaine, salami, and mozzarella, all hacked so fine you barely had to chew. It was, like most of L.A.’s cultural exports, a celebrity-driven phenomenon, one that began at a clubby Italian restaurant in Beverly Hills in 1956.

La Scala was where the charismatic restaurateur Jean Leon fed his famous friends. (He personally delivered Marilyn Monroe her last meal, which, unfortunately for this story, did not include a chopped salad.) Natalie Wood is often credited with first having the idea to chop the restaurant’s “gourmet salad.” It’s an apocryphal story that drives Jean’s daughter Gigi Leon crazy. The reality, she says, is that “people were wearing evening gowns and tuxedos and complaining that the salad was messy and hard to eat, so my dad and the chef thought, why don’t we chop it?” It was a practical solution to a one percenter’s problem, and, while it may not have been the first salad to be diced to death, La Scala was the first to ink the words “chopped salad” on a restaurant’s menu. They still serve about 400 chops a day.

“It was an addicting salad,” says Mozza’s Nancy Silverton, who started frequenting La Scala’s offshoot, La Scala Boutique, in the late 1970s. A mix of romaine, iceberg, salami, mozzarella, and chickpeas, shredded into near oblivion. “You were able to get a perfect, well distributed bite in every forkful,” she remembers. “It was the first time I understood the importance of a restaurant having something that is craveable—something that brought you back.” It was the first food Silverton requested after giving birth to her first child.

When she opened Pizzeria Mozza in 2006, Silverton debuted her homage to La Scala with Nancy’s Chopped Salad, updating the classic with fresher produce, Sweet 100 tomatoes, red onions, and pepperoncini, and replacing the mozzarella with provolone. For a younger generation of eaters it’s just as famous and addicting as the one she fell in love with nearly 40 years ago.


Applebee's The Classic Combo

Courtesy of Applebee's

Applebee's advertises that you're getting "all the classic apps you love on one plate," but the 2,220 calories worth of boneless wings, spinach and artichoke dip, chicken quesadilla, and mozzarella sticks aren't exactly tugging at our heartstrings. With the staggering amount of sodium, saturated fat, and trans fat, we're looking at a one-way ticket to heart disease.


The Best Side Dish For Serving With BBQ Ribs

Summer is officially here, folks! The weather is warmer, annual pool parties are in full swing, vacation time is around the corner, and a new style of Southern food is on our minds. Some cuisine just tastes better in the summer months – tomato pie, fresh sandwiches, and corn salads are just a few. However, there is one dish that rules above them all: ribs. This flavorful meal is a Southern favorite, especially during the summer. We love any excuse to host a barbecue, and the food that follows is just icing on the cake.

Perhaps it&aposs the soul-food quality of BBQ ribs or the tangy, rich flavor that makes the dish so appealing, and we wouldn&apost dare throw a Fourth of July party without ribs on the grill. However, no main course is complete without the perfect side dish to complete the meal. What food is the ideal complement for BBQ ribs you may ask? Potato salad.

While we&aposre certainly not opposed to mac & cheese, baked beans, grits, or collard greens here at Southern Living, potato salad rules them all. Here&aposs why: most barbecue side dishes are served hot, just like ribs. Offering a cool and fresh paring for the steamy main dish is the way to go. When the summer heat tends to be overwhelming, your guests will thank you for the refreshing side dish.

Of course, the type of potato salad is entirely your choice that&aposs what makes it so appealing. Eggs? Dill? Cayenne pepper? Toss in whatever ingredients you like, or check out some of our favorite recipes. Starchy potato salad served alongside protein-packed ribs is the combination you didn&apost know you needed. When the stresses of hosting having you bogged down, potato salad is easy to make and oh-so tasty. Give it a try!


What other TV shows has James Martin appeared in?

The culinary whizz has previously starred in The Big Breakfast, Ready Steady Cook (from 1994 to 2010 as a guest chef), Strictly Come Dancing, Blue Peter and The Great British Village Show. He has also appeared in James Martin&rsquos Great British Adventure, James Martin&rsquos American Adventure and James Martin&rsquos French Adventure.

Of his appearances on The Big Breakfast, he has said: "The bandana years! All a bit of a blur as I was working 18 hours in the kitchen, trying to mix cheffing, TV&hellipand driving everywhere. I started prepping at 4am, got in car at 5am, got to The Big Breakfast at 7.30 am and was back in the car at 9am, heading back to start lunch service."

The bandana years! James meets Prince Charles in 1999


Panera's paninis are on their way out

When you think panini, you think two nicely toasted pieces of Italian bread surrounding hot and melty inner goodness. It's a style Panera customers have grown to love — and one that seemingly seems to be disappearing from the menu. When a dissatisfied customer vented on Reddit about his usual Bacon, Egg & Cheese panini on Ciabatta no longer being served as they remember it, a Panera employee jumped in to share the reason saying, "Many Paneras are now switching to TurboChefs." Another employee also chimed in to confirm saying that with TurboChefs, a brand of high-speed ovens designed to cook faster, the bread will no longer be pressed or flattened, but baked.

This revelation seems to be in line with the Panera menu that lists sandwiches as toasted and photos that clearly show crispy bread no longer pressed with perfectly parallel lines like a regular panini. While they've clearly updated the images on their menus, they haven't been very vocal about announcing the change to their customers. Perhaps they thought we wouldn't notice? As if the nail hadn't already been placed firmly in the coffin, another Panera Bread employee talks about the deletion of the Tomato Mozzarella panini from the menu (which makes sense, if paninis aren't a thing anymore). They say that now, "Most have it as a flatbread, by you can ask for it on ciabatta like it used to be." Good to know for fans of that toasty sandwich.


Watch the video: WAITER- σειρά με την οποία σερβίρουμε τα πιάτα εθιμοτυπία 02 (August 2022).