Carly Ritz
Food doesn’t have to be fancy.
I know my jus from my sauté and words like ragu or macaroon don’t scare me much but, after reading a menu last week that had me scratching my head and wondering “huh” aloud, I have a bone to pick with all the menu madness happening at some of our restaurants.
Lamb chop with potatoes makes perfect sense as opposed to cutlet infused with rosemary and served with crispy fritters. And that is an easy one.
Then there was chicken and bean panna cotta? That’s weird – I thought panna cotta was dessert? Did I miss something or have you re-invented the wheel? Should I flag down the chef or pop into the kitchen to find out what’s going on? You’re confusing me.
Last week I found myself googling the menu word for word as I tried to make sense of the different items and weird combinations.
I must have driven the manager crazy as I continuously called him over for an explanation of words I didn’t understand and bizarre-sounding food combos.
Sweet braised beef with beetroot sorbet? Look there’s a time and place for ceviche and pancetta but sometimes I just want to see burger and chips on the menu.
Fancy isn’t all that fashionable anymore – for me anyway. And especially in the middle of winter, all anyone wants is a warm, comforting meal – like spaghetti bolognaise or thick veggie soup
Not being able to understand most of the menu made me feel alienated from the kitchen and the chef.
Eating out should be fun and relaxing if anything. While I appreciate the creativity and effort that goes into some menu planning and presentation, the less complicated palate and non-foodie diner may feel out to sea because I did.
Menu problem number two is the pages and pages of items which leave you reading the menu for the first 30 minutes of your date or dinner with a friend.
This is of course more than a menu issue and stems from the actual ethos of the restaurant.
Are you going to pour your energy into perfecting a few good dishes or spread yourself too thin in the attempt to be Jack of all trades, yet master of none?
I prefer quality over quantity any day and a small menu with memorable dishes will probably be better for the books than a lot of average meals. I know exactly where I’m going if its a burger I want
I don’t mean to be a buzzkill, but your pretentious, never-ending menus are out of date and frustrating. Keep it clean and keep it simple.
Thank you, concerned diner.
carlyr@thenewage.co.za
Week ending May 18, 2012
Abbott, Jim Tim Brown. Imperfect: An Improbable Life. Ballantine. 2012. c.304p. ISBN 9780345523259. $26. SPORTS
Abbott was an excellent major league baseball pitcher for the Angels, Yankees, White Sox, and Brewers, and he was known, at first, for the wrong thing: that he was born without a right hand. He was continually reminded of his disability by looks and remarks that were often very hurtful. In this memoir, Abbott, with Brown (Yahoo! Sports), writes of his focus as a dedicated pitcher who threw and caught with the same hand, who starred at the University of Michigan, and won an Olympic gold medal as a collegian. His greatest achievement was in the majors in 1993 when he pitched a no hitter for the Yankees. But his story here is mainly a family story: the son of unwed teenagers who learned the true meaning of love by raising Abbott to believe that anything was attainable. Unlike many ballplayers, Abbott took his status as a role model seriously and took the time to respond and provide hope to young people facing equal and greater challenges, even as his years as a major league pitcher grew tougher.
Verdict This book, with its powerful story, makes for a good summer read for all baseball fans and lovers of sports memoirs.—Paul Kaplan, Lake Villa Dist. Lib., IL
Bentley, Peter J. Digitized: The Science of Computers and How It Shapes Our World. Oxford Univ. May 2012. c.256p. illus. bibliog. index. ISBN 9780199693795. $29.95. TECH
In this engaging introduction to the development of computer science, Bentley (Why Sh*t Happens: The Science of a Really Bad Day) brings the personalities of the field’s major players into the historical record. Each subdiscipline gets its own chapter that are then organized chronologically; theoretical computing, hardware, software and programming, networking and encryption, interfaces, and artificial intelligence are all explained in clear, accessible language. A final chapter details many new applications for computer science, such as its use in psychotherapy or its role in computer-generated art, which are not yet commonplace.
Verdict Computer science has become so pervasive in modern life that it can seem invisible or be taken for granted; Bentley succeeds in bringing this hidden world to light. Unlike most other computer books for popular audiences, this book is neither a textbook nor a how-to manual. While Darrel Ince’s The Computer: A Very Short Introduction covers similar ground, this book’s focus is on historical development. Great for anyone studying computer science and readers who want the story behind the electronics they use every day.—Wade Lee, Univ. of Toledo Libs.
The Complete Classical Music Guide. DK. 2012. 352p. ed. by John Burrows with Charles Wiffen. illus. index. ISBN 9780756692568. $25. MUSIC
Edited by concert promoter Burrows, this beautiful book is handsomely slipcased and printed on heavy stock and features hundreds of full-color pictures and illustrations, as well as numerous charts. The book’s first section, “Introducing Classical Music,” includes chapters on the elements, instruments, and performance aspects of classical music. The following chapters focus on the history of classical music arranged in large topical and chronological sections, such as “Early Music,” “The Baroque Era,” etc. Though an informative book for classical music neophytes and containing many beautiful images, the composer entries are very brief—more in the nature of short encyclopedia entries.
Verdict General introductions to classical music are hardly new. In recent years, works such as Fred Plotkin’s Classical Music 101, Ted Libbey’s The NPR Listener’s Encyclopedia of Classical Music, and Julius H. Jacobson’s The Classical Music Experience have ploughed this field. In addition, the material here itself was previously published in 2005 as Classical Music: Eyewitness Companions. This title can only be recommended for readers who own no recent introductions to classical music, or those in need of a particularly handsome visual presentation of the material.—Bruce R. Schueneman, Texas AM Univ. Lib., Kingsville
Darling, David Dirk Schulze-Makuch. Megacatastrophes! Nine Strange Ways the World Could End. Oneworld. 2012. c.224p. illus. index. ISBN 9781851689057. pap. $15. SCI
Astronomer and freelance writer Darling (Gravity’s Arc: The Story of Gravity from Aristotle to Einstein and Beyond) and Schulze-Makuch (astrobiology, Washington State Univ.; Voids of Eternity: Alien Encounter) serve up a hearty dose of knowledge seasoned with humor. Readers have nine chapters to delve into, each covering its own “megacatastrophe,” e.g., nanotechnology, earthquakes, near-earth objects, and disease. Each chapter concludes with the authors’ “catastrophometer” rating, a number between one and ten, measuring that particular event’s likelihood of occurring within the next 100 years. Darling and Schulze-Makuch provide the most current scientific data available on each potential catastrophe and explain why they are unlikely to occur.
Verdict Readers will enjoy taking a look into the science behind the disasters so often in the news. Clear and informative, this book is recommended for all readers of popular science.—Michael D. Cramer, Schwarz BioSciences, Research Triangle Park, NC
Huckvale, David. Ancient Egypt in the Popular Imagination: Building a Fantasy in Film, Literature, Music and Art. McFarland. Jun. 2012. c.250p. photogs. bibliog. index. ISBN 9780786465774. pap. $45. FILM
Film scholar and writer Huckvale (Touchstones of Gothic Horror: A Film Genealogy of Eleven Motifs and Images) explores the way that Egyptology has influenced art, jewelry, architecture, literature, film, and many other facets of pop culture. Huckvale discusses how movies capitalized on the world’s curiosity about mummies from the first Boris Karloff film to the recent Brendan Fraser entries. While the emphasis is on mummy films, epics such as Cleopatra, Land of the Pharaohs, and other Egypt-themed productions are included. Noteworthy chapters include “Myth and Magic,” as well one on the history of Egyptology.
Verdict Huckvale’s research is extensive and engrossing to anyone interested in the subject. However, the author’s annoying habit of referring to a work, i.e., the novel The Life of Sethos or movie Stargate, but not discussing it in full until later in the book interrupts the flow of an otherwise well-written text. An excellent resource for adult students and general readers intrigued by ancient Egypt.—Rosalind Dayen, South Regional Lib., Broward Cty., FL
Scriver, Mark others. Camp Cooking in the Wild: The Black Feather Guide to Eating Well in the Great Outdoors. Fox Chapel. 2012. 216p. photogs. index. ISBN 9781565237155. pap. $19.95. COOKING
Bechamel? Paella? Cranberry Almond Muffins? Moroccan Stew? Sushi? This book, produced by guides from Canadian wilderness adventure company Black Feather, prove that the hard parts of “roughing it,” i.e., cooking outdoors, result from a lack of planning, not intrinsic difficulty. While the book’s recipes are excellent, the preceding guide (which takes up nearly half the book)—detailing equipment, skills, menu planning, and packing—sets a new standard for overviews of how to cook in the wild. The book takes on myriad topics and scenarios, and it walks readers through everything from preparing the mise-en-place with pots and pans, stoves, ovens, and different heat sources to food handling and sanitation, managing waste, determining quantities, and waterproofing supplies.
Verdict While excellent recipes are broken down by method, effort level, ingredients, and tips, the extra care taken to explain the why behind each process and technique means that even after these dishes are cooked through, hikers need never go hungry (or unwillingly slum it). Indexed and effectively illustrated. Highly recommended.—Benjamin Malczewski, Ypsilanti Dist. Lib., MI
Weimer, Dian. The Paddling Chef: A Cookbook for Canoeists, Kayakers, and Rafters. 2d ed. Fox Chapel. 2012. 184p. illus. bibliog. index. ISBN 9781565237148. pap. $16.95. COOKING
Though directed toward those venturing our into the great, aquatic outdoors, the mathematics of meal prep (ingredients x nutrition ∕ weight x space = efficient menu planning) are conceptually convertible to any adventurer seeking to maximize caloric density—or even, when applied principally, to streamline home cupboards. A passionate kayaker and canoeist, Weimer has put together over 100 recipes that taste great without travel (e.g., Dijon Mustard Potatoes, Parathas, Salmon Frittata, and Chocolate Fondue) but, more importantly, will amaze trippers with what is possible and open their minds beyond the PowerBar. Interspersed with stories of Weimer’s travels are lessons in practical organization and resourcefulness, such as foraging along the way and how to dry foods.
Verdict Worthwhile for great recipe ideas, this book is most valuable as a way to empower palates and guide readers in planning, packing, ergonomics, and efficiency. Pork Tenderloin with Cinnamon Cran-Apple Sauce and Oysters on the Half-Shell with Ginger and Garlic seem like genuinely possible camp fare after reading this book.—Ben Malczewski, Ypsilanti District Lib., MI
Zak, Paul J. The Moral Molecule: The Source of Love and Prosperity. Dutton. 2012. c.256p. illus. bibliog. index. ISBN 9780525952817. $26.95. SCI
Zak (economic psychology management, Claremont Graduate Univ.; Moral Markets: The Critical Role of Values in the Economy) shares his experience researching the reproductive hormone oxytocin and how surges in oxytocin can change behavior, fostering empathy, trust, bonding, generosity, and cooperation. Zak, moving beyond individual relationships, also explains how oxytocin influences communities by providing hormonal motivation for morality, religion, and economic systems like free markets. Basic to all this is how oxytocin creates a behavioral feedback between serotonin and dopamine that produces empathy, morality, and trust. Zak goes on to explain how testosterone blocks the binding of oxytocin, leading to a behavioral feedback that plays an important role in different kinds of relational disconnects like autism and psychopathy. Other chapters examine the hormone’s relationship to the evolution of religion and to how altruistic impulses can generate economic success.
Verdict Zak, who writes the Psychology Today blog The Moral Molecule, provides an accessible introduction to the subject of oxytocin and how the hormone influences human behavior and culture at large. Recommended for readers interested in the chemistry behind psychology. [See Prepub Alert, 11/21/11.]—Scott Vieira, Sam Houston State Univ. Lib., Huntsville, TX
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Here are the Memorial Health Briefs for June:
Upcoming:
Parish Nursing: Summer/Fall 2011 Faith Community / Parish Nursing (FCN/PN) class begins mid-August 2012. The Summer/Fall 2012 FCN/PN class will begin mid- August 2012. The 33-hour class includes three 8-hour sessions plus three 3-hour sessions over the course of 2 months. All 6 classes must be completed to fulfill course and contact hours requirements. Applicants must be Registered Nurses who wish to bring whole person health and wellness to their faith community.
Contact Connie Blake, MSN, RN, FCN Coordinator at 423-495-6163 or email connie_blake@memorial.org for an application and tuition information.
June 1
Diabetes: Diabetes Basics and Diet Class. This program provides an overview of diabetes and treatment/prevention of complications, diabetes meal planning and carbohydrate counting. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Diabetes and Nutrition Center at Memorial Hospital. 8:45 am – 2:30 pm. Registration required at 495-7970.
June 5
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Tuesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Hixson. Call 495-7778 for an appointment.
June 6
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Wednesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital. Call 495-7778 for an appointment.
June 6
For Your Health, For Your Life Vascular Screening. Ultrasound exam of carotid artery and abdominal aorta as well as a measurement of the circulation in the legs in an attempt to prevent arterial disease, stroke and aneurysm. Eligibility for screening: age 50+ with at least one of the following risk factors: a) family history of heart disease, vascular disease, or stroke; b) high cholesterol (or taking medication for high cholesterol); c) high blood pressure (or taking medication for high blood pressure); d) diabetes; and/or e) current or previous smoker. The screening will be held at the Memorial Ooltewah Imaging Center located at 6401 Mountain View Road, Ooltewah, TN 37363. Reservations are required. For more information about screening dates, screening cost or to schedule an appointment, call (423) 495-CARE, Monday – Friday – 9:00 am. to 4:00 pm.
June 6
Weight Loss: Bariatric Seminars. Attend this FREE informative seminar to learn more about the Gastric Bypass Roux-en-Y and gastric banding weight loss procedures. This seminar is geared specifically towards individuals who are at least 100 pounds overweight. 6 pm – 7:30 pm, Memorial Hospital Community Rooms. Call 495-2245 for reservations.
June 6
Diabetes: Basic Diabetes. This is a two-session program. Provides an overview of diabetes and treatment/prevention of complications. The second session meets on June 13. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Diabetes and Nutrition Center at Memorial Hospital. 1:15 pm. Registration required at 495-7970.
June 7
Diabetes: Basic Diabetes. Provides an overview of diabetes and treatment/prevention of complications. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Memorial Ooltewah Imaging Center. 1:45 pm. Registration required at 495-7970.
June 7
Cardiac: Congestive Heart Failure Education. Free education for patients with congestive heart failure. Chattanooga Heart Institute, 2nd floor. Call 495-7764 for more information.
June 7
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Thursday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Call 495-7778 for an appointment.
June 8
Mammography: Memorial Health Care System’s Mobile Mammogram Coach to provide mammogram screenings. Women age 40 and over who have not had a mammogram in the last 12 months are eligible with or without insurance.
Location: Piggly Wiggly Supermarket, 17619 State Highway 58 N, Decatur, TN 37322 (Meigs Co.). Times: 9 am to 4 pm. To schedule an appointment call Memorial’s MaryEllen Locher Breast Center at 423-495-4040 or toll free 866-591-2254.
June 11 – 15
Community Health: Abdominal Aortic Aneurysm Screening. Free screening to detect bulge in artery wall. For men and women 65 or older, no previous diagnosis of abdominal aortic aneurysm, and no abdominal CT in the past five years. Memorial Hospital Glenwood, Memorial Hospital Hixson and Memorial Ooltewah. Registration and appointment required at 495-6000.
June 11
Diabetes: Diabetes Basics and Diet Class. This program provides an overview of diabetes and treatment/prevention of complications, diabetes meal planning and carbohydrate counting. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Memorial Hospital Hixson. 8:45 am – 3:00 pm. Registration required at 495-7970.
June 12
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Tuesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Hixson. Call 495-7778 for an appointment.
June 13
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Wednesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital. Call 495-7778 for an appointment.
June 14
Diabetes: Diabetes Self-Management Program. This program provides an overview of diabetes and treatment/prevention of complications, diabetes meal planning and carbohydrate counting. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. 3:30 pm to 8 pm, Diabetes and Nutrition Center at Memorial Hospital. To register call 495-7970.
June 14
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Thursday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Call 495-7778 for an appointment.
June 14
Cardiac: Congestive Heart Failure Education. Free education for patients with congestive heart failure. Chattanooga Heart Institute, 2nd floor. Call 495-7764 for more information.
June 15
Diabetes: Diabetes Basics and Diet Class. This program provides an overview of diabetes and treatment/prevention of complications, diabetes meal planning and carbohydrate counting. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Diabetes and Nutrition Center at Memorial Hospital. 8:45 am – 2:30 pm. Registration required at 495-7970.
June 19
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Tuesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Hixson. Call 495-7778 for an appointment.
June 20
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Wednesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital. Call 495-7778 for an appointment.
June 20
Diabetes: Basic Diabetes. This is a two-session program. Provides an overview of diabetes and treatment/prevention of complications. The second session meets on June 27. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Diabetes and Nutrition Center at Memorial Hospital. 1:15 pm. Registration required at 495-7970.
June 21
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Thursday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Call 495-7778 for an appointment.
June 21
Cardiac: Congestive Heart Failure Education. Free education for patients with congestive heart failure. Chattanooga Heart Institute, 2nd floor. Call 495-7764 for more information.
June 25 – 29
Community Health: Abdominal Aortic Aneurysm Screening. Free screening to detect bulge in artery wall. For men and women 65 or older, no previous diagnosis of abdominal aortic aneurysm, and no abdominal CT in the past five years. Memorial Hospital, Memorial Hospital Hixson and Memorial Ooltewah. Registration and appointment required at 495-6000.
June 25
Diabetes: Diabetes Basics and Diet Class. This program provides an overview of diabetes and treatment/prevention of complications, diabetes meal planning and carbohydrate counting. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Memorial Hospital Hixson. 8:45 am – 3:00 pm. Registration required at 495-7970.
June 26
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Tuesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Hixson. Call 495-7778 for an appointment.
June 27
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Wednesday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital. Call 495-7778 for an appointment.
June 28
Cancer: Massage Therapy for Cancer Patients. To reduce stress and promote healing, FREE massage therapy is available every Thursday for cancer patients currently undergoing treatment. Center for Cancer Support at Memorial Hospital Call 495-7778 for an appointment.
June 28
Cardiac: Congestive Heart Failure Education. Free education for patients with congestive heart failure. Chattanooga Heart Institute, 2nd floor. Call 495-7764 for more information.
June 29
Diabetes: Diabetes Basics and Diet Class. This program provides an overview of diabetes and treatment/prevention of complications, diabetes meal planning and carbohydrate counting. Memorial’s Diabetes and Nutrition Center can help you obtain a physician’s referral and provide cost information. Diabetes and Nutrition Center at Memorial Hospital. 8:45 am – 2:30 pm. Registration required at 495-7970.
June 29
Mammography: Memorial Health Care System’s Mobile Mammogram Coach to provide mammogram screenings. Women age 40 and over who have not had a mammogram in the last 12 months are eligible with or without insurance.
Location: Bledsoe County Fairgrounds, 234 Allen P. Deakins Road, Pikeville, TN 37367. Times: 10 am to 3 pm. To schedule an appointment call Memorial’s MaryEllen Locher Breast Center at 423-495-4040 or toll free 866-591-2254.
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The countdown is on.
Following a couple of weeks of budget crunching, menu
planning and tour upon tour of reception venues, we have a date.
December 15, 2012. I think it has a nice ring to it.
Wedding experts say it takes 10 to 12 months to plan a
wedding, and I’m here to prove them wrong. In less than seven months I’ll be a
married woman.
More than a few people have asked ‘why the rush?’ One person
even described it as a shotgun wedding (note to self, wear a form-fitting
wedding dress to prove all those baby-bump watchers wrong).
I suppose they don’t realize I’ve been a closet bride-to-be
for years. Sometimes I remind them that after dating for five years, Shaheen
and I are more than ready for the trip down the aisle.
A couple times, I too have thought about pushing the big day
to 2013 (especially when stuck on the 401 in rush hour traffic, watching the
minutes go by and knowing I’m going to miss my appointment at an oh-so-posh
bridal store that was almost impossible to get in the first place).
But with the two biggest items marked off the checklist – a
church and a venue – I’m kind of hoping the rest will just fall into place.
Also, if the Mayans were right and December 21, 2012 will mark the end of the
world, I need to squeeze in a wedding before then!
I’ve had a few friends get engaged and set their wedding
date for years later. And while the engagement is initially really exciting, it
doesn’t take long for that excitement to fizzle out.
From this point on, it’s all systems go.
Food on the Table, an Austin-based company that helps families plan and shop for their weekly meals, announced its one million user milestone this week, with half of those users joining in the past four months. Founded by Manuel Rosso in August 2009, the web and mobile service is backed by Austin Ventures. By helping users stick to a grocery list and shop local sales, the company estimates it saves users an average of $40 per month on their grocery bill. ”It’s been exciting to build a product that helps families with all aspects of food,” Rosso said about the milestone.
Available as a web-based tool and iPhone and Android app, Food on the Table lets families set up a weekly meal plan, pick recipes, find out what items are on sale at local grocery stores, and print a shopping list. Users can choose their own food preferences, including the types of foods and dishes, including glucose-free, sugar-free, etc. Based on the preferences, the site recommends a list of recipes, and it tells the user which items they need to buy and where they can purchase them – and where to get the best deals (the local specials feature is only available in the U.S.). It also breaks down grocery lists by departments, to help users plan their trip to the store.
There are already numerous online meal and recipe planning destinations, including Epicurious, Allrecipes.com, Nibbledish and ZipList, which was recently acquired by Condé Nast. There are also food-related shows and publications like BBC Food that offer online recipe databases and culinary articles, along with tools like grocery lists. “People may ask, who needs another food website?” Food on the Table’s Marketing Manager Amanda Yates said in an interview. “There aren’t any family recipe sites that have incorporated food preferences, or where the sales are in your local grocery stores,” said Yates about why the site is different. She said the site differentiates by focusing on simple, family friendly recipes as opposed to gourmet meals. “We have really simple recipes, things that you could make with only few ingredients. You won’t have to slave for two hours to make something; that differentiates us from other sites.”
The site is free to use, and offers premium accounts to users who want access to additional functionality. Users with a free account can only plan three meals a week, and there are fewer recipes available than the premium account. Premium memberships cost $15 the first three months, and $9.95 each month afterwards. The site also makes money through advertising, though web and mobile ads are hidden for premium users.
The company is planning to expand and to “continue evolving as a food authority,” according to Yates. She said they’re planning to add coupons and deals directly into the app, which could help them expand internationally since the deals won’t be dependent on local grocery stores. Though it’s seeing success with consumers, Food on the Table could benefit from offering its tool as a plug-in to food bloggers and publishers, similar to what ZipList does. In order to compete on the level of some of the other meal planning and recipe sites, it will need to set its sights on international consumers, and find ways to integrate with existing food destinations, both online and off.
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TOWN OF WALLKILL — Gregory O’Gorman recently joined the Nutrition and Food Services Department at Orange Regional Medical Center as executive chef.
O’Gorman supervises all aspects of food production, including menu planning and food preparation to ensure quality as well as patient and consumer satisfaction.
O’Gorman has extensive experience in retail, hotel and hospital food service settings and comes to Orange Regional from Griffin Hospital, an acute care hospital in Connecticut, where he held the position of dining service director. He also served as executive chef at Memorial Sloan Kettering Cancer Center in New York City. He is a graduate of the Culinary Institute of America and holds a bachelor’s degree in business management from Florida Atlantic University and a master’s degree in health-care administration from Seton Hall University.
Orange Regional’s Room Service Dining Program was implemented earlier this year and allows patients to phone in their made-to-order meals from a restaurant-style menu. Menu selections have been modified by lowering sodium, sugar and fat content, which allows for healthier selections based on a patient’s dietary needs.
Accommodations are also made for those patients who follow certain diets such as gluten-free, kosher, vegetarian or those requiring other special nutritional needs. For more information about Orange Regional’s Dining Program, call Nancy Tienken, director of nutrition and food services, at 333-0403 or visit www.ormc.org.
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Diabetes support group Thursday, 7-9 p.m. Calvert Memorial Hospital, 100 Hospital Rd., Prince Frederick. 410-414-4783. 410-535-4000. Call for information on topics and speakers. Free.
Diabetes program for caregivers Nutrition, monitoring, medication and daily coping. Friday, 10 a.m.-noon St. Mary’s Hospital, 25500 Point Lookout Rd., Leonardtown. 301-475-6019. $20.
Diabetes self-management class Meal planning, monitoring, treatment options and daily coping. Saturday, 9 a.m.-3 p.m. St. Mary’s Hospital, 25500 Point Lookout Rd., Leonardtown. 301-475-6019. 301-475-
8981. Registration required.
Community health carnival Health screenings, fitness demonstrations and educational displays. Saturday, 1-5 p.m. Calvert Memorial Hospital, 100 Hospital Rd., Prince Frederick. 410-535-8233. Free. Registration required.
Blood pressuring screening Sponsored by the Civista Health auxiliary. Monday, 1-3 p.m. Civista Medical Center, 701 E. Charles St., La Plata. 301-609-4000. Free.
Stroke survivors dinner With an open discussion about services that could improve recovery. Monday, 5-7 p.m. St. Mary’s Hospital, 25500 Point Lookout Rd., Leonardtown. 301-475-6019. Free. Registration required.
Portion-control workshop Planning meals to help maintain a healthy weight. Monday, 7-8 p.m. Patuxent Health Center, 230 W. Dares Beach Rd., Prince Frederick. 410-535-8233. $10.
Gentle yoga class Led by Anne Machetto. Tuesdays at 11 a.m. St. Paul’s Episcopal Church, 4535 Piney Church Rd., Waldorf. 301-934-2883. Donations welcome.
Alzheimer’s caregivers support Family members are welcome. Next Thursday, 6:30-7:30 p.m. Chesapeake Potomac Home Health Agency, 7627 Leonardtown Rd., Hughesville. 240-925-7263. Register.
Prostate screening Includes an exam and a PSA test. KeepWell program, Calvert Memorial Hospital, 100 Hospital Rd., Prince Frederick. Call to register: 410-535-8233.
“Tobacco Road Show” Interactive program for groups, ages 6-16. Sponsored by Calvert Memorial Hospital. Call to schedule a demonstration. 410-414-4572.
— Compiled by Bonnie Smith
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Walking down endless aisles walled with products bathed in fluorescent lights, picking from meats and vegetables that have traveled from who knows where, it’s easy to get into a menu-planning rut.
The solution? How about a trip to the farmers’ market in downtown Wilmington’s Riverwalk Park.
Nothing could be further from the supermarket. Farm-fresh foods, dogs walking around lapping up water in the springtime sun – it’s intoxicating. A Saturday morning at the market really gets the culinary juices flowing.
When it comes to planning a menu based on the farmers market, don’t. Some items may be sold out or not in season. Do, however, go into your farmers’ market jaunt with a few things in mind. How many diners? Courses? Protein? And, most importantly, What’s in season?
Unlike the supermarkets, there’s not yet a tomato to be found amongst the market stalls. But in a few weeks, the market will be busting with them. For now, there are greens, onions, turnips, beets, fresh herbs and even beef.
For this story we set out to create a meal based on items obtained at the market. Walking along, there were great eggs and garden peas at the Grassy Ridge Farms stand; creamy goat cheese from Nature’s Way; luscious green parsley and basil plants grown by Federal Point Farm (buy the plants, they keep producing); turnips and red scallions from Black River Organic Farm; fresh-baked bread from La Gemma; and hanger steak from Tar Heel Beef. (Hanger steak is sometimes known as the “butcher’s tenderloin” due to the fact that butchers often kept this cut to themselves for its fantastic flavor.)
And while the following recipes use items found at the farmers’ market, we filled them out with a few supermarket staples.
Features: 343-2343
Goat Cheese Ravioli with Garden Peas
1¼ cup flour, plus more if needed
1 egg
2 egg yolks (reserve whites and whisk with water for egg wash)
Handful fresh basil leaves, torn into small pieces
1 half package Herbs de Provence Goat Cheese
1 clove garlic, minced
3-4 chives, finely chopped
Zest of half a lemon
20 garden peas, shucked
Olive oil for garnish
Salt and pepper
Place flour in a mound. Form a bowl in the center of the mound.
Add egg and one yolk. With a fork, begin incorporating egg into flour. Once dough begins to crumble, begin kneading until it forms a solid ball.
Rub with olive oil, wrap in plastic wrap and refrigerate for at least two hours.
Make filling (see below).
Begin with pasta roller on first setting (this can be done with some elbow grease and a rolling pin if you don’t have a pasta machine). Start rolling out dough, folding each sheet in half after each setting. End after the seventh setting. The dough should be fairly thin, yet strong enough to hold the filling.
Lay out the long sheet on a floured surface.
With a spoon, place filling in the center of the sheet every couple of inches, depending on the desired ravioli size.
With a brush, brush egg wash around the sides of the pasta and filling. Fold the sheet in half and cut the outlines of the individual raviolis. Seal from end to end, making sure to get the air out of the raviolis before fully sealing. With the tines of a fork, press around all sides of pasta. Refrigerate until ready to cook in boiling salted water.
While the raviolis are cooking, blanch peas for a minute or two. Pasta is done once floating and cooked through.
Drain and plate pasta and peas. Top with a drizzle of good olive oil and torn basil. Serves two to four
FILLING
Combine goat cheese, egg yolk, zest, basil leaves, garlic and chives. Combine until smooth. Refrigerate until ready to use.
Hanger Steak with Roasted Turnips and Scallions
1 Hanger Steak
1 bunch turnips, peeled and cut into sticks
1 bunch red scallions, greens removed and bulbs halved
1 clove garlic, sliced
Parsley, roughly chopped
Olive oil
Butter
Salt and pepper
Preheat oven to 425.
On a sheet tray, combine turnips, garlic and scallions with olive oil to coat. Cover with foil and roast until tender. Remove foil and allow to brown slightly.
Season hanger steak liberally with salt and pepper. Heat pan to high with oil. Sear meat for about five minutes on each side. Bring to desired temperature by finishing in the oven.
Once done, add a couple of pads of butter to the top of the meat and allow to rest before slicing.
Once ready to serve, slice against the grain into thin slices, avoiding the line down the middle of the piece of meat.
Plate with roasted vegetables. Spoon over butter and any juices left from resting. Top with parsley.
Serves two to four.
Bourbon Bread Pudding
¾ loaf of ciabatta, cut into ½ inch cubes
2 eggs
1 cup half and half
½ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon bourbon
Butter
Confectioner’s sugar
In a bowl, whisk together eggs, half and half, sugar, spices and bourbon. Add bread and allow to soak for at least an hour in the fridge.
Preheat oven to 350.
Butter insides of ramekins and fill with bread mixture. Place on sheet tray and cook for 45 minutes.
They’re finished cooking when a knife can be inserted and removed cleanly. Dust with confectioner’s sugar before serving.
Serves two.
Livingston County Health Center is beginning its second quarter of educational classes through its diabetes program. “What is Diabetes?” will be held this Thursday, May 17, from 1 until 3 p.m. There is no charge for the class.
“Educational classes are a new opportunity for people living with diabetes to learn about their condition in order to have better success in their treatment,” said Anita Perry, a registered nurse, certified diabetes educator and coordinator of the health center’s diabetes services.
The health center will offer basic diabetes education through monthly classes. Other classes coming up include: “Meal Planning,” “Diabetes Medications and Home Glucose Monitoring,” and “Staying Healthy With Diabetes.”
The two-hour class will be offered on the third Thursday of every month from 1 until 3 p.m. on a rotating quarterly basis. The sessions will include information about nutrition, medications, home glucose monitoring, exercise and avoiding long and short term complications. Content is based on self-care lifestyle changes that may need to be made to improve or control diabetes.
Classes will be taught by Perry and are intended for the newly-diagnosed person with diabetes, or the person who has been dealing with diabetes but may need a review of basic management. Those who have not been diagnosed, but have been alerted by their doctor to the possibility of developing diabetes are also welcome. There is no charge to attend classes, and individuals can attend any or all classes, and even repeat the same classes to stay on track, if they desire.
People with diabetes, unlike those with many other medical problems, can’t just take pills or insulin in the morning, and then forget about their health the rest of the day. Differences in diet, exercise levels, stress and other factors may all affect blood sugar levels. The more people with diabetes learn how these factors affect them, the better control they will be able to achieve. Therefore, as the experts know and will tell you, despite all the advances in diabetes treatment, education remains the cornerstone of diabetes management.
For more information about classes including scheduled dates, visit the health center website at www.livcohealthcenter.com or the center’s Facebook page at LivingstonCounty HealthCenter or call 646-5506.
All services of the health center are provided on a non-discriminatory basis.
Horizon Software International, the innovative leader in K-12 food
service technology and online school payments, is launching new system
features that will help school districts ensure their menus comply with
the new meal patterns and nutrient standard regulations imposed by the
Healthy, Hunger-Free Kids Act.
“With additional reimbursement money riding on compliance with the new
regulations, it’s critical that school nutrition programs ensure their
menus meet the new requirements and that students take the food items
needed to qualify for a reimbursable meal,” says Amy Huff, SNS, vice
president of Marketing at Horizon. “Our software now makes it easy for
them to do so.”
Horizon’s menu planning and nutrition analysis software will allow child
nutrition programs to build menus based on the meal pattern components
to ensure that the proper amounts of meats/meat alternates, fruits,
vegetable subgroupings, grains, and milk are being offered. With the
click of a button, Horizon’s system will compare the school’s planned
menus against the USDA’s new daily and weekly standards for meal pattern
and nutrition to identify any missing components or nutrients that are
out of compliance.
The software also allows for a cost-per-plate goal to be identified, and
then compares the cost of the planned menus against the cost-per–plate
goal as the menus are being built.
“Offering nutritious meals to students is imperative, and keeping the
cost of these meals as low as possible is also important,” says Randy
Eckels, president of Horizon. “Our goal is to help foodservice directors
successfully manage their operation while serving the needs of their
students.”
Horizon’s POS system will allow cashiers to quickly ring up each meal
component to ensure the student is taking the required components,
eliminating cashier error in identifying a reimbursable meal. For
experienced cashiers, the system provides the flexibility to allow the
cashier to identify that a meal is reimbursable by pressing a “meal” key
rather than ringing up each component.
Horizon’s Menu Planner/Nutrition Analysis and POS systems are integrated
with its other tools that help districts increase participation, manage
cost, and communicate to parents, such as Healthy Reimbursable Meal
Vending , SourceBoard digital signage, MyPaymentsPlus online payment
system, Inventory Management, and more.
“Horizon is always a step ahead in the industry,” says Ed Wilkins,
director of Student Nutrition Services at San Francisco Unified School
District. “The functionality they have provided to us will make it much
easier to plan our menus and prove compliance with the new regulations.”
The new system features are currently being beta tested in thirteen
districts across the country, from a one-site private school to a 700+
school district. The new software will be available to all districts in
June.
For additional information or a demonstration, please contact Horizon
Software at (800) 741-7100.
About Horizon Software International
Horizon Software International (www.horizonsoftware.com)
is the innovative leader in software, services and technologies for food
service operations, with over 12,000 installations nationwide. The
company, a Microsoft Partner Gold ISV headquartered near Atlanta, GA,
offers comprehensive food service solutions for K-12, Senior Living,
Healthcare, Corporate, and Military. Horizon operates as a unit of Roper
Industries, Inc. Roper Industries is a market-driven, diversified
growth company and is a constituent of the Fortune 1000, the Russell
1000, and the SP 500 indices.
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