Sentences with phrase «for local flavor»

Omni Hotels & Resorts exists to give guests an authentic feel for the local flavor in leading business gateways and leisure destinations.

Fill your evenings with live nightly entertainment or venture into town for some local flavor.

Bring the kids down to enjoy live music, delicious food and get a feel for the local flavor!

For local flavor and handicrafts, make the 20 - minute drive into the town of La Romana to sample the restaurants and browse the shops.

While on our honeymoon in the Bahamas we wanted to get a taste for the local flavor and everyone we asked — from taxi drivers...

For local flavor, be sure to use some common Irish terms.

For local flavor, head to the White Squirrel Brewery, which is named for the white squirrels found around town that are particularly common on the campus of Western Kentucky University.

The finished project meets the public's desire for variety, but also for the local flavors of Houston, Goodman says.

Not exact matches

While Japan has seen many colors and flavors for KitKats before — its penchant for eccentric flavors such as wasabi or Hokkaido melon has attracted both locals and tourists — this is the first time ruby chocolate is going on sale since Barry Callebaut announced the innovation in September.

«In addition to supporting our local fishermen, Gold Label shrimp are a premium quality shrimp that are prized for the sweet shrimp flavor and excellent quality,» the company says.

Given the Mexican attitude towards chile peppers (Si no pica, no sabe — if it doesn't «bite» it doesn't have flavor), it goes without saying that these non-pungent chiles are totally ignored by the locals, leaving them all for the birds.

It only takes 20 minutes to prepare and the flavor will satisfy all those cravings you have for a cheeseburger from your local fast food place.

The flavors in this burger are phenomenal; I even added local Habenero Jack Cheese for some extra spice!

Berries ~ I have found that local berries, in season, are much sweeter and flavorful than out - of - season berries, so try to bake with local berries for that extra punch of flavor.

At the Center for Nutrition Policy and Promotion, we are excited about using local foods and flavors to create healthy and delicious plates.

I made a small batch with apple instead of tangerine juice, and hazelnuts instead of pistachios for a more «local» flavor.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeFlavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeflavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Jenny McCoy's Desserts for Every Season — So much of our food - culture centers around using local, seasonal ingredients to maximize flavor, but often we forget to carry this through to dessert.

for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of rice vinegar

ORLANDO, Fla., April 30, 2015 — For the first time ever, Hard Rock Cafe gives guests a backstage pass to sample Local Legendary ™ Burger offerings, showcasing the flavor and ingredients at Hard Rock locations across the globe as part of its new World Burger Tour menu.

The inn is adamant about working with area purveyors as well to ensure that the menus reflect regional flavors, which helps enhance an authentic local dining experience for their guests and event attendees.

One common denominator is for each dish I create, I try to source the best ingredients, preferably local when available, and let the natural flavors speak for themselves.

«He was nearly laughed out of the local creameries when he requested that they manufacture and sell him a chocolate and other candy bar - flavored frozen yogurt; yet today, these are staple flavors for frozen yogurt,» Clawson remarks.

As the industry expanded to meet both local and foreign demand for this mild (but still richly flavored) paprika, the growers saw the advantage of cultivating a spice pepper that did not need to have its veins and seeds removed.

Over in the bar chocolate aisle at my local Kroger store where brands like Lindt Excellence are located, one can find various bars that don't include other flavorings (like orange or caramel), but they do differentiate themselves by their cocoa percentage (for example, Lindt comes in 64, 70, and 99 %).

The pea hummus is super tasty if you make it when spring peas come into season at your local farmers market, but if you're longing for some fresh veg flavors in the deep winter, you can use frozen organic peas.

I think you can buy «green tomatoes» that are marketed as such, but I'd recommend something fresh and local for optimal flavor.

So here's a simple Meyer lemon sauce from Local Flavors, Cooking and Eating from America's Farmers Markets, that I'm inclined to spoon over avocado and pomelo salads, toss with shaved fennel, or spoon over poached or roasted fish or use to dress a frikeh and beet salad — on the menu for tomorrow, I think.

1 3/4 pounds (6 cups) strawberries — rinsed, hulled and quartered (For the fullest flavor, I recommend using local and fresh strawberries.)

Though the traditional recipe calls for Campari, I prefer using ingredients with all - natural color and flavors and thus chose to incorporate a new brand local to Chicago - Apologue Liqueurs.

According to Vernerey, Fast Casual operators should also embrace seasonality to connect with the growing consumer demand for more local, healthful food: «When vegetables and fruits are grown during the proper season and under the appropriate growing conditions, they retain most of their natural nutrients and flavor.»

Even when the thermometer plunged to 5 degrees in York City a few weeks ago, I walked to Cafe Grumpy, my local joint in Chelsea, and ordered an iced redeye (iced coffee with a shot of espresso; I like the espresso less for its caffeine kick and more for the nuttiness and depth of flavor it imparts).

Seafood Watch gives our local troll or pole - and - line caught albacore a «best choice» for sustainability and cooked in olive oil, I'd give it an «excellent choice» in terms of flavor.

Driven to create an individual experience for guests, Kook focuses on utilizing fresh, local ingredients to prepare the highest quality dishes that are unparalleled in flavor.

This week, I've been having my oatmeal with pure orange juice, cinnamon, plain yogurt, gorgeous, local pears (seriously, these are the best pears I've ever had), pluots (bought them for the first time last week and am obsessed by their beauty and sweet flavor), toasted coconut flakes, wild hazelnuts that I brought with me from Germany (they look like acorns, though), almonds, pistachios, and bee pollen (a new ingredient in my kitchen).

Preserving and dry aging meats, whether it be fish or beef raised in the islands, seemed like a natural fit to Chef Hubert, who wanted to let the rich local flavors speak for themselves.

«Partnering my passion for new flavors without losing local tradition, I am eager to add an element of surprise to menus to keep guests and locals alike coming back,» said Javier Melendez.

Chesa and Martin found the nostalgic taste of the flavors they had growing up in Portland with Cocanú chocolate for the essential drinking xocolata and Local Roasting Co. coffee beans for 180.

The organization hosts beer - centric festivals and events designed to bring a local flavor to thousands of Las Vegans who thirst for good times and great beer.

In the premiere episode, viewers meet four of America's top bartenders as they descend on Las Vegas, bringing their local flavors and artistry, for the ultimate cocktail competition.

«With his passion for and understanding of sustainable and fresh seafood preparation, he is the perfect fit to the restaurant's commitment to presenting guests with an unprecedented dining experience of compelling local flavor.»

A nod to its name, The Melting Pot is known worldwide for providing a blend of traditional and modern fondue — incorporating both global and local flavors.

From the Hudson River Valley to the Garden State, Chef Medrano focuses on locality, seasonality and carbon foot print, which aligns well with the Regency Bar & Grill, known for its modern American fare that combines local New York produce with international flavors in a contemporary fine - dining setting.

obviously these people have no idea about honey they have probably only eaten the crap they sell at the grocery store that is so refined it doesn't have real flavor or any benefits... if you buy pure local honey it is good for you....

For maximum flavor, always use fresh organic local produce if you have accessible.

Deborah Madison's wonderful cookbook Local Flavors has a recipe for Spiced Peaches that contains just a tablespoon of sweet balsamic vinegar.

Senior writer Richard Hoffer wrote in SI's 50th Anniversary Issue, in 2003, that sports «evolved from a local flavor to a national appetite... and suddenly, all sorts of people could talk to one another, volatile debates defused by a shared passion for sports.»

This pink - hued ice cream shop is open year - round and offers delicious, unique homemade flavors that are quickly become favorites for the locals.

San Antonio, Texas, is well known for its trendy food scene, with authentic Tex - Mex flavors at the heart of many local restaurant menus.

«Cooking with California Food in K - 12 Schools» [external link] by the Center for Ecoliteracy (2011) This cookbook is based on six dishes students know and love, five ethnic flavor profiles, and four seasons and offers ideas for adding more fresh, local, healthy foods to school lunches.