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A recently introduced ordinance limiting the number of restaurants on the South Side is legally enforceable but could be overturned in court, according to the city’s top attorney.

Daniel D. Regan issued his legal opinion earlier this week on the measure, introduced by Councilman Bruce Kraus. City Council voted to postpone discussion on the bill until Wednesday.

The ordinance would limit the number of restaurants, not including fast-food establishments, to one per every 50,000 square feet along East Carson Street between 10th and 27th streets. It stems from the city’s 2007 measure to stop bars from opening once a neighborhood reaches a “saturation point.” Judge Joseph M. James struck down the ordinance last month, saying it infringed on the power of the state Liquor Control Board.

Kraus said he plans to ask for another two-week hold on the ordinance to have further discussions with other elected officials.

“I didn’t want to pursue this and I would have rather it not have happened,” Kraus said. “But it has sparked rather recent conversations.”

“The bill itself was bad policy,” Burgess said. “Any attempt to usurp a judge’s ruling is inappropriate.”

Browse Restaurants in Pittsburgh, PA – www.steelcitymenus.com

SCM was launched in late 2009 to help promote the fine flavor of our local dining establishments.  Our website design brings SteelCityMenus in line with the latest generation of Internet technology, sporting a fresh, innovative look and many community focused features.

You can easily browse our site by restaurant name, location or cuisine style.  While you’re here, check out our restaurant menus, photos, or to find out who could best host your catered or private dining event.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/south-side-restaurant-ordinance-still-in-discussion-1785650.html

The auction live from the premises and broadcast worldwide on the www.bidspotter.com bidding portal, is expected to attract bidders from around the globe, interested in acquiring used food machinery at a fraction of the original purchase cost.

The entire contents of this modern food processor, following closure of the plant and assets surplus to on-going operations within the group are to include meat & fish processing equipment, ready meals processing, frying lines, CFS tray sealing lines and packing, multi – head weighers, Mutlivac thermoformers, refrigeration equipment, ancillary factory items such as tables, sinks etc. In total over 300 lots of quality machinery will go under the hammer on the day.

A wide range of versatile equipment that suits many applications from Marel, Carnitech, Fomaco and Stein are some of the lots offered in fish processing preparation. Whilst equipment from Multivac, Scanvaeght, CFS – Convenience Food Systems, Ishida and Mondini are offered from the packing halls.

Simon Rose, director at Pro Auction comments that the food and drink industry is the UK’s largest manufacturing sector with an annual turnover of £70bn. The sector is continual evolving to cater for new demands from consumers and whilst the sector is not recession-proof, it is more resilient than other areas of the economy, as a result auctions where plant and machinery comes available contributes to the continual development within the sector.

Cumbrian Seafoods, the UK’s leading independent seafood company based on the Solway Firth was listed by the Sunday Times with the fastest growing profits. Founded just 10 years ago by Peter Vassallo, the company provides fresh fish and seafood products to the majority of the supermarket giants.

In addition to the auction of the machinery, the former food production facility at Maryport is available for purchase, freehold offers are sought in the region of £900,000 for the building GIA – 7619.17m² (82,012 sq ft) total site area – 1.05 ha (2.6 acres) or thereabouts.

Open viewing for inspection of the equipment will take Wednesday 3rd March between 08.30am until 4.00pm and on the morning of the sale.

During the live auction internet bidders can bid live, as if actually attending the auction they can competitively place bids against other Internet bidders as well as bidders on the auction house floor, the customers can see the catalogue images and descriptions and hear the auctioneers voice calling the auction. They can buy from the auction with the click of a button.

Pro Auction are Europes leading specialist auctioneers of plant and machinery within the food industry, with regular sales held in the meat, bakery and ready meals sector.

Mark Flynn, managing director of the firm said “we are planning our next events for March and April and the rest of the year, we welcome contact from manufacturers and consignment of lots for future sales, we offer a confidential no fee assessment of selling your surplus equipment or factory contents through our professional services”.

For further information or a catalogue contact Mark Flynn on 07903 018331 or Simon Rose on 07946 496697 or through our main contact office Pro Auction Limited www.proauction.com Telephone: (+44) 01761 414000 Facsimile: (+44) 0845 280 2492 Email: info ( @ ) proauction dot ltd dot uk dot

http://www.proauction.ltd.uk

Source:
http://www.1888pressrelease.com/pro-auction-are-pleased-to-announce-the-sale-of-surplus-plan-pr-180217.html

http://www.proauction.ltd.uk/

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WARNING Don’t Take Antioxidants

Did You Know……that taking high doses of antioxidant supplements — such as beta carotene, Vitamin A, Vitamin E, ascorbic acid (Vitamin C) and selenium — does not reduce the risk of acquiring diseases, but has also been shown to be poisonous to the human body and may even increase the risk of death?

 As long ago as the 1950s, antioxidants became known as miracle supplements because they “reportedly” promoted good health and prevented a host of diseases, including cancer

and age-related diseases.  According to some estimates, approximately 50% of the adult population in the U.S. take antioxidants on a daily basis for this reason.

    Here’s a wake-up call:  Every long-term study involving antioxidant supplementation provides proof that people get sicker — not healthier — when they take antioxidants.  In fact,

beta carotene, vitamin A, and vitamin E, taken individually or in combination with other antioxidant supplements, are associated with increased all-cause mortality. [Source:  The

Journal of the American Medical Association - based on 68 randomized trials with 232,606 participants (385 publications).]

     In case you were wondering … this information is not just another propaganda employed by the medical and pharmaceutical industries to prevent people from using natural

therapies, or to deceive people into thinking that drugs are the only solution to disease.

     Over the last several decades, supplement manufacturers (and even health practitioners) have urged people to take large amounts of antioxidants such as Vitamin C and Vitamin

E because scientists had observed that people whose diets were rich in fruits and vegetables had a lower incidence of heart disease, diabetes, dementia, stroke and certain types of

cancer.  They formed the hypothesis that since fruits and vegetables are a rich source of antioxidants (which neutralize free radicals in the body), then taking antioxidant

supplements would have the same effect.

  That hypothesis has been proven wrong.  Here’s why:    http://scrnch.me/82ya4

Fruits and vegetables produce antioxidants for good reason — that is, to protect themselves from oxidative stress.  Without antioxidants, oxygen destroys food by combining with

elements and burning them up — hence, vitamin destruction in food (or decay) occurs. 

However, dietary antioxidants have virtually no nutritional benefit to the human body.  Antioxidants such as ascorbic acid and tocopherols, for instance, are not essential nutrients

– and as such, they should not even be called vitamins at all. 

     While antioxidants serve their purpose WITHIN a fruit or vegetable, in the human body, they only disrupt normal oxidative reactions in the cell.  This is why they are dangerous

to consume (except in the minute amounts ingested from food).

     In summary, if you want to stave off disease and premature aging, there is no substitute to eating fruits and vegetables that are rich in antioxidants instead of taking antioxidant 

supplements.     http://scrnch.me/82ya4
Think-Outside-the-Book Publishing LLC

I thank you for taking the time to read this short report
JanuszJanulis
© 2003-2010 World Marketing Media, Inc.
  http://scrnch.me/82ya4

JanuszJanulis
© 2003-2010 World Marketing Media, Inc.

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Free soul food recipes,  with it’s tradition of southern flavor and satisfaction, is making a comeback among African American teens. In the past this traditional southern cuisine had  fallen out of favor with many teens thanks to the fast food movement, the fact that people cooked less and because it was stylish to eat out. But now thanks to the recession, less discretionary income and the need to save, more teens are rediscovering soul food recipes all over again.

Yes, thanks to the economic downturn more families are forced to cook and eat at home and more and less at fast food establishments. In addition, the movement and trend seems to be toward eating healthier, home cooked meals at the dinner table again.  Family dinner time is slowly making a comeback. All these factors seem to have  fuel the popularity of soul food recipes to teens again, much like their baby boom parents and grandparents.

For example, surprisingly many teens are tasting black eye peas, candied yams and hush puppies for the first time. And those who aren’t tasting them for the first time is seeing them and other traditional soul food in a whole new light.

This cuisine is also growing in popularity among teens as it adjust to new eating habits many teens are now moving to. A healthier food that taste good.  With southern fried chicken, peach cobbler and sweet potato pie among the top 3 favorite foods among African American teens today.  The industry have found creative ways to make these popular dishes healthier while maintaining the taste.

Another major influence on teens and soul food recipes is the hip hop movement. For example, you can hear  many hip hop stars mentioning soul food in their lyrics, showing it in their videos and eating it themselves with great delight.  These combination of factors have joined to make soul food cooking and eating popular again with African American teens.

But a new market is looming on the horizon as well, what is this new market? White and Latino teens are slowly discovering soul food recipes, thanks again to the hip hop industry. Many non-African American consumers are joining. Some of the new converts are joining  out of curiosity, others out of a need to try new experiences in food. But most are trying it because of African American friends introducing them to this popular southern cuisine.  Could soul food cooking  play a major role in uniting the cultural divide. Stay tuned.

See The Top 20 Soul Food Recipes Voted by Our Readers This Week Based On Taste and Ease of Preparation, Go to … Soul Food Recipes

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One of the fastest growing  cuisines on the internet is free soul food recipe sites. You can find advertisers clamoring for space on many of the many popular search engines.  You can find major mainstream food manufacturers and processors advertising under the keywords. And you can find ambitious upstarts paying for adverting along  side billion dollar food corporations for search engine ad space.

Where did this sudden interest come from?  Soul food recipes have always enjoyed a long tradition. A popular southern cuisine that dates back to Pre-Civil war slavery. The food that slaves invented, nurtured and preserved for over 3 centuries, is now a billion dollar industry.

Yes, this popular southern cuisine has come from food the slave master didn’t want to a lucrative industry. The soul food recipes industry includes cookbook publishing, restaurants, food manufacturing, television cooking shows, and food marketing. Now can you see why major food manufactures are elbowing for a piece of the soul food recipe market.

But what’s fueling this sudden surge in popularity?  The big surge now is the economy. People are eating out less and cooking more meals at home, specifically African Americans who have been hit hardest by the economic downturn of the past 3 years. They’ll looking for more ways to save money. One of the biggest and quickest ways to save money is to cook more meals at home. The average family can save over half of their total food cost by cooking more meals at home instead of eating out.

As more African Americans save money by cooking more meals at home this has been an obvious boost to the soul food industry. Why? Because  African Americans consume the most.  And any market that experiences fast growth automatically attracts advertisers and the crowd that comes with it.

That’s why you’re finding more free soul food recipe websites,  food marketers, processors and distributors adverting on those pages hoping to attract the growing number of eyes to their products and services.  In the industry is expected to grow as more new families and mothers look to save by cooking more meals at home.

There is a whole new generation who will have a need to learn soul food cooking skills in the coming years.  Recipe books, websites and even classes will fill a growing consumer need to many people who have to learn how to do what mother of past generation

See The Top 20 Soul Food Recipes Voted by Our Readers This Week Based On Taste and Ease of Preparation, Go to … Free Soul Food Recipes

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buy paul hobbs wine

About buy paul hobbs wine

What you may or may not know about Elvis Presley is that his nickname the Male entails more today than exactly citing to him having been the Mogul of Rock n Roll. Indeed, with the advent of buy paul hobbs wine, he could be referred to as the Male or the crowned head of the grape as well. In fact, a 2005 monthly release of Wine Business Monthly placed Graceland Cellars (the manufacturer) as the best of all the small wine brandmark of that year in the wine industry.

Signature Wines bottled the very first Vintage of buy paul hobbs wine in 2003. However, with the advent of the 2004 Blue Suede Chardonnay and the Magnate Cabernet Sauvignon, these wines rapidly got down working a retail distribution and consuming shelf space throughout 40 states. In fact, there was a phenomenal release of some 4,000 cases of their holiday wine, Blue Christmas Cabernet Sauvignon, which sold out within days of actuating the shelves that November. Suffice it to state, buy paul hobbs wine have been widely acknowledged since their inception.

The Diversities Purchasable

There are three crucial Motleys of the Graceland Cellars buy paul hobbs wine and they are all Visible in cases a lot if essential. All you require to arrange is confabulate with the retail merchant in your domain that bears the tag should you require more data on the subject. We have listed these three outstanding Miscellanies as follows:

Blue Suede Chardonnay a brilliant California Chardonnay with a savory combining of apple, citrus, floral, and pear aromas. The scent is then kept up by a nice response to what savors similar apple pie blended with apricot, fig, and peach flavors. It is complete off with clear and toasty hints of butter and vanilla producing this a finely stable Chardonnay.

Jailhouse Red Merlot a California merlot that is both resounding and young, having an smell that is much like a merge of various berries and a assortment of herbs. This Merlot sports distinct varietal features such as green olives, red currants, sage, and wild berries. Its toasty smack can be ascribed to the fashion it is aged in French barrels which creates the soft still fluid flavoring and tannins of a Merlot. It is a medium-bodied wine that is enjoyable for wine sampling parties or for a glass to sip from.

The King Cabernet Sauvignon its ruby-red, exuberant color establishes this a welcome summation to any wine assemblage or inventory. This is a juicy, luxurious, and ripe wine that has an intensely sweet-scented blend of blackberry, black cherry, and currant flavorings. It is calm and nevertheless it lineaments a toasty oak fragrance emphasized by a touch of spices and some fairly dry tannins. This is emphatically one of the cleaner endings of a comprehensive Cabernet Sauvignon.

On a last mark, despite the fact that it took a few years, buy paul hobbs wine achieved award taking position and netted three medals – 1 bronze, 1 silver, and 1 gold in 2004. In addition to their latest product line, Graceland Cellars also possesses the Elvis Presley Private Assemblage whose tags show several scenes of the King.

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Indian cuisine is one of the most popular types of food in the UK. We love Indian food so much so that we even have a National Curry Week, which usually runs at the end of November. There are well over 10,000 Indian restaurants in the UK and if all the Chicken Tikka Masalas sold in a year were stacked up on top of each other, they would be 2,770 times higher than the Millennium Dome.

But why are us Brits so obsessed with this exotic food, is it perhaps the spicyness that is so often lacking in our own food, or is it the rich creamy curries like Chicken Korma that attract our morose taste buds. India is an extremely large country and much of its culinary history has been influenced by other countries and cultures. The Persians introduced a variety of rich ingredients and nuts as did the Chinese. You will also find that Thai and Malaysian food is heavily influenced by Indian cuisine, which has led them to creating their own delicious curries.

Whatever it is our affection for Indian food goes back further than you would think. In fact you can follow it back some 400 years, when the East India Company allegedly brought various ingredients and dishes to our shores in the 1600s. Most of these adventurous seamen were from Bengal, which is a region in the East of India.

You will find that Indian cuisine differs from region to region with the north being famous for bread dishes such as Roti and Paratha. Where as, if you travel east you will find that sweet dishes such as Rasagolla, which is a savoury cheese ball dipped in syrup is very popular. You will probably not find these dishes at your local Indian restaurant. This is because over time Indian food has been adapted to our tastes and is why you find dishes like Korma and Vindaloo on most Indian takeaway menus.

As more people from India immigrated to the UK our cultural diversity expanded as did our appetite for Indian food and the variety of dishes on offer. One of the first Indian restaurants to open in London was The Shafi back in 1920; it was started by two friends from North India. Ever since then the popularity of Indian cuisine has continued to grow. However, it was not until the 1970s and 80s that going for a curry became as normal going to the pub. It was at this time that many restaurants began to expand their service to also include Indian takeaway.

Our love of Indian food is stronger than ever and our culture has embraced this fantastic cuisine more so than any other. Its rich taste and use of exotic spices has made it a popular choice for couples and family’s all over the country.

Indian takeaway in London

Article Source:http://www.articlesbase.com/food-and-beverage-articles/do-you-like-indian-food-1761745.html

You need not scour the cities top restaurants to have a sampling of good gourmet eats. What with the emergence of cooking shows on Food Network, Create TV and Discovery Travel and Living Channel, almost anyone with cable television can be gourmands and gourmets by spending days on end tuned in to the boob tube.

Take inspiration from these five shows and with a click of the remote, you might just take the leap from bona fide foodie to self-confessed chef at-home. Simply watching the top chef hosts whip up gastronomical delights might send you buying gourmet food products wholesale.

• Most people aren’t as fortunate as Ina Garten to have a house in the Hamptons, a loving hubby and the heart of an endearing host about their person. She would play host of the most for friends and family in every single episode of Barefoot Contessa. A typical episode would feature Garten’s “treat yourself” exploits – buying new gourmet food products from specialty shops in East Hampton, doing elegant table settings complete with hand-picked flowers from her own yard and preparing full-course meals for charming guests.

• Nigella Lawson is every housewife’s icon and as it follows, every husband’s dream partner. With her thought-provoking expressions and seemingly sensual gestures as she savors her home-cooked meals, no other host can make cooking look orgasmic. There’s no single episode of Nigella Feasts or Nigella Bites wherein her curls were out of place or her was lipstick smudged. Yes, she’s living proof that women can cook well and look good whilst at it.

• Everyday Italian hosted by Giada De Laurentiis would make anyone want a shot at Italian cooking – cold pressed olive oil and all. Like Nigella, Giada has nary a stray strand of hair hanging around her face as she moves about the kitchen making traditional Italian cuisine. With all the caloric content of the herb-crusted lamb, cheese stuffed shell pasta and chocolate-ricotta pie she effortlessly whips up and serves to family and friends, it’s such a wonder that she stays slim and lithe.

• Preparing a full meal used to be a whole day affair before Rachel Ray. In half an hour she’s able to finish cooking appetizers, entrees and desserts – all the while entertaining her live audience with her sharp wit and endearing laughter. Next time you drizzle award winning olive oils – “EVOO” in Rachel’s words – on your side of salad or take a bite of your shepherd’s pie, you might find yourself saying “yummo” or “delish” out loud.

• Jamie Oliver finds time to marinate kalamata olives, previously hand-harvested from his yard, whilst revolutionizing eating in London public schools and traveling across America to sample comfort food. Jamie at Home is a must-watch for home-bodies who like experimenting with different recipes and fresh ingredients in the kitchen.

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About paul hobbss

In 1999, the American Film Institute voted Norma Jeane Baker a.k.a. Marilyn Monroe as 6th premium actress and female celebrity of all time. Additionally, she was Playboys beginning centerfold and a best-known sex symbol. Even So, what galore individuals dont envision is that since 1985, paul hobbs has been farmed and bottle every year. Likewise, there are recent vintages exhausted every year on the anniversary of her June 1st birthday and every year a Merlot is bottled although there are other miscellanea procurable now. It is not rare for these fledgling issues to sell out very rapidly located on the Marilyn Monroe collectibles and memorabilia market.

galore wine connoisseurs and wine experts concur that any of these paul hobbss merit a place in wine accumulations and inventories. The Merlot is even so one of the speediest appreciate appreciating wines in the industry. Wine fanciers that have a gumption of witticism have long comprehended and enjoyed this Merlots devilish spirit. To Boot, these enthusiasts of the Marilyn Monroe mark search out her wines supported on the fact that they are farmed from respected grapes evolved and cultivated in Californias Napa Valley.

The History of the Product Line

The originations of paul hobbss can be traced back to 1981 St. Helena in the Napa Valley of California. A moderate circle of friends were trying out with home wine creating when the brandmark was born from the conception of Marilyn Merlot. Oftentimes given as gifts at Christmas ab initio, it became a frequent donation at distinct charity auctions as well.

By 1985, the wine had become so average that a average production of the Marilyn Merlot reached the shelves of local area retailers. Continued acclamation at the custody of gatherers, critics, and elegant wine enthusiasts over the ensuing years of other products such as the Marilyn Cabernet, the Norma Jeane wines, and the Velvet Accumulation of paul hobbss. As a consequence, the product line has reveled a 25 year History dissimilar other wines on the market.

Today, paul hobbss observe an privileged concord with her estate for the purposes of using her pictures and her name. Despite that fact that she died 47 years ago, the product line is a testimonial to the grandness of her life history and life story. Royalties realized are shared to Anna Strasberg, admirer of the Lee Strasberg Theater Institute, as well as Londons Anna Freud Origination.

About the Marilyn Merlot and other diversenesses

Although the cite of this paul hobbs prompts some of a bad jests punch line, you might be laughing all the way to your bank if you owned a bottle of the 1985 Marilyn Merlot. Today, a bottle of this vintage has fetched $3,000 or more when sold to collectors. Additionally, her name is Likewise got on other miscellanies of paul hobbss such as the Marilyn Cabernet, Norma Jeane wines, and the Velvet Assemblage referred above.

On an fascinating side mention, the Velvet Aggregation is recognized by its peel and peek label with a bared portraiture of Marilyn underneath a plastic cover that can be took out to unwrap the more secret areas of her body.

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The catering industry can be exciting and vibrant in beautiful San Francisco. This scenic city is the site for any range of events, from weddings to corporate meetings. For those with culinary training in San Francisco, there are a number of companies that adhere to the highest standards in providing the best possible eating experience for their clients.

Paula LeDuc Fine Catering

Paula LeDuc founded this company back in 1980, and has been helping to custom create the finest events for her clients for almost 30 years now. As part of her founding principles, the focus has always been on providing the finest cooking in San Francisco. The company offers a number of private venues for catering events, one in Napa Valley and another in Sonoma Valley to name a few. The dishes provided are custom tailored to the event itself, and only the freshest, high quality ingredients are used. Paula has been employing the finest San Francisco chefs available, helping to make Paula LeDuc Fine Catering one of the most respected catering companies in the city.

Taste Catering

Taste Catering has made sustainable food practices and organic products one of the cornerstones of its cooking philosophy. Customers are able to help create a specialized menu, which is then brought to life by award-winning San Francisco chefs. Enjoy seasonal produce, fresh baked bread, pastries and more. The company has earned its acclaim, first established in 1978, and has serviced countless high-caliber clients over the course of its successful 30 year history. Owners MeMe Pederson and Janet Griggs say that they “encourage excellence and loyalty” in their employees, and have continued to support a number of charitable causes including Meals on Wheels and The Center for Urban Education about Sustainable Agriculture.

Carrie Dove Catering

This full-service catering company in San Francisco can provide everything from food and staff to the perfect venue for any gathering. Carrie Dove caters any size of event, from small dinner parties to large weddings, bar mitzvahs and more. Personal chefs with excellent culinary training can even do nutritional consultations and cooking lessons for individuals or small groups. Featured in Food and Wine Magazine, Carrie Dove Catering is perfect for those looking to host an event using a frontrunner in the San Francisco catering industry.

Cooking For Parties

Whether you’re looking to plan an event or work in the catering industry, these businesses are some of the best catering companies in San Francisco. All of them employ the finest catering chefs and have some of the most delicious menus in San Francisco and the Bay Area.

This article is presented by The California Culinary Academy. The California Culinary Academy offers Le Cordon Bleu culinary education classes and culinary training programs in San Francisco, California. To learn more about the class offerings, please visit Chefs.edu/San-Francisco for more information.

The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. The California Culinary Academy does not guarantee employment or salary.

 Le Cordon Bleu Schools North America provides quality culinary  training with professional chefs. Le Cordon Bleu offers programs in Culinary Arts, Pâtisserie and Baking, Hospitality and Restaurant Management, and Online programs. Visit  http://www.chefs.edu for more information. Le Cordon Bleu does not guarantee employment or salary.

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