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Ba'zi aeroportlar ovqatlanish uchun yuk mashinalarini qo'shadilar

Ba'zi aeroportlar ovqatlanish uchun yuk mashinalarini qo'shadilar


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Oziq -ovqat yuk mashinalari mamlakat bo'ylab aeroportlar to'xtash joylariga joylashtirila boshladi

Hozirgacha bu aeroportlarning ko'pchiligi muvaffaqiyatli ishlagan.

Ba'zi aeroportlar oziq -ovqat yuk mashinalarini odamlar yo'lovchilarni kutib turadigan uyali telefonlar uchastkalarida yoki yoniga qo'yishga ruxsat berishmoqda, deb xabar beradi USA Today. Oziq -ovqat yuk mashinalarida ko'pincha mintaqaviy ovqatlar mavjud bo'lib, ular sayohatchilarga madaniyatni o'rganishdan zavqlanishadi. Aeroportlar o'ziga xos bo'lmagan va ta'mi yo'q taomlar bilan mashhur va ehtimol, yuk mashinalarining qo'shilishi ularning obro'siga yordam beradi.

Oziq-ovqat yuk mashinalariga do'kon ochishga ruxsat beruvchi aeroportlarning ayrim misollari qatoriga Ostin-Bergstrom xalqaro aeroporti kiradi Ziravorlar Twist o'rash, paninis, salatlar va meksikalik taomlarga xizmat qilish. Cincinnati/Shimoliy Kentukki xalqaro aeroporti mezbonlik qiladi Harley Dogs, qaysi sosiska va bratwurst xizmat qiladi. Tampa xalqaro aeroportida ish kunlarida kuniga bitta oziq -ovqat yuk mashinasi bor va bu joyni yigirma xil yuk mashinasi aylantiradi.

Oziq-ovqat yuk mashinalari bozori restoran sanoatining eng tez rivojlanayotgan segmentlaridan biridir. Aeroportlarning avtoturargohlariga joylab qo'yish to'g'ri ko'rinadi, chunki bu aeroportlarga hech qanday xarajat qilmaydi va mahalliy savdogarlarga yordam beradi. Hozircha yuk mashinalari ba'zi aeroportlarda xitga aylandi va bu tendentsiya davom etadimi -yo'qmi, buni ko'rish kerak.


Ochmi? Bu eng yaxshi oziq -ovqat yuk mashinalarini sinab ko'ring

Oziq -ovqat bilan sayohat qilish g'oyasini hech ko'rganmisiz? Xo'sh, bu narsa ‘ mumkin ’ Oziq -ovqat yuk mashinalari yordamida. O'ylaymanki, endi siz nimani nazarda tutganimni bilgan bo'lar edingiz. Bu oziq-ovqat yuk mashinasi sizga eng arzonini bera olmasdi, lekin ayni paytda sizni og'izdan sug'oradigan ta'mga olib kelishi mumkin edi. Bu yuk mashinalari endi g'ildiraklardagi oziq -ovqat sifatida emas, balki alohida ovqatlanish zonasi sifatida ham qaraladi. Muzqaymoq sotishdan tortib shirinlikka qadar, xitoy tilidan hind tiliga qadar bu yuk mashinalari juda ko'p turlarga ega. Keling, Hindistondagi eng yaxshi va eng mashhur oziq -ovqat yuk mashinalari haqida o'qiymiz.


Odamlar Kopengagenga tashrif buyurishga qaror qilishganda, bu odatda Daniya taomlari uchun emas. Darhaqiqat, Daniya oshpazligi hamma joyda eng mashhur yoki talab qilinadigan oshxona emas. Siz oxirgi marta qachon Daniya tashqarisida Daniya restoranini ko'rgansiz? Hech qachon taxmin qilish mumkin emas, lekin sir sir-bu Daniya taomining ajoyib va ​​mazali tajribasi.

Daniya oshxonasi haqida gap ketganda, Kopengagenga tashrif buyuruvchilar ikkita o'ziga xos yo'nalishni tanlashlari mumkin. Birinchisi, an'anaviy Daniya taomidir va daniyaliklar sizning qidiruvingiz shu erda tugashi mumkinligini aytadi.

Ikkinchisi "Yangi Skandinaviya" nomi bilan mashhur. Ba'zan "Yangi Daniya" deb nomlangan bu oshxona tajribasi an'anaviy va sodda daniyalik retseptlar va texnikaga asoslangan yuqori darajadagi taomdir. Biroq, ikkala variant ham Daniya poytaxtiga tashrif buyuradigan har bir kishi uchun lazzatli taomni taqdim etadi.

Kopengagenga tashrif buyurganingizda va an'anaviy Daniya taomini qidirsangiz, sizda juda ko'p tanlov bo'ladi. Sizning Daniya restoranidagi taomlaringiz odatda cho'chqa go'shti yoki baliqni asosiy sabzavotlar yoki karam bilan to'ldiradi.

Soslar - Daniya taomining ajralmas qismi, va eng mashhur ikkita - cho'chqa go'shti yoki qovurilgan jigarrang sos. Ba'zi shaxsiy sevimlilar sherik, qovurilgan Daniya köftesi va flAeskesteg, qovurilgan cho'chqa go'shti taomlari, har doim xirillash bilan tayyorlanadi.

Flæskesteg - bu an'anaviy Daniya Rojdestvo taomining asosiy taomidir va bunday taomni tatib ko'rish uchun eng yaxshi Kopengagen restorani. Puk restorani (Vandkunsten 8). Puk bu Daniya Rojdestvo taomini har mavsumda, noyabr oyining oxiridan yangi yilgacha xizmat qiladi. Restoran Puk yil bo'yi an'anaviy Daniya oshxonasini qidirmoqchi bo'lganlar uchun zavq bag'ishlaydi. Tarixiy bino ajoyib muhit yaratadi va bar bir necha asrlar oldin, ayniqsa Daniya qirollik oilasi uchun tayyorlangan pivo retseptini beradi.

Restoran Pukning joylashgan joyi, Kopengagen shahar zali, Kristianborg saroyi va Tivoli bog'lari kabi diqqatga sazovor joylardan qisqa masofada joylashgan bo'lib, u diqqatga sazovor joylarga boy bo'lgan kundan keyin ajoyib kechki ovqat uchun ajoyib joy bo'ladi.

Daniyalik oddiy tushlik uchun smørrebrød deb nomlanuvchi ochiq yuzli sendvichni tatib ko'ring. Qalin javdar nonining asosini rugbrod deb atashadi, uning ustiga ingredientlar qo'yiladi va pichoq va vilkalar bilan lazzatlanadi. Smorrebrod qo'shimchalari odatda pishirilgan baliq yoki go'sht, sabzavot va sosdan iborat. Kopengagendagi an'anaviy Daniya smorrebrodining eng yaxshi joylaridan biri Restoran PalAegade (8 Palgade). Bu oshxonaning marvaridi tushlik va kechki ovqat uchun ochiq va alakart, shuningdek, belgilangan menyu variantlari mavjud.

Restoran Palægade-dan, siz pastel rangdagi ajoyib uylari bo'lgan Kopengagendagi eng mashhur kanal Nyhavn bo'ylab ovqatdan keyin sayr qilishingiz mumkin.

Kopengagendagi an'anaviy Daniya taomlari uchun tashrif buyurish kerak bo'lgan oxirgi restoran Kopengagen markaziy bekati yaqinidagi Vesterbro mahallasida joylashgan. Vokzaldan bir oz piyoda yuring, shunda siz daniyaliklarning mazali taomlarini topishingiz mumkin Frk. Barners K.Aelder (Helgolandsgade 8A). Bu haqiqiy Daniya oshxonasi faqat tushlik va kechki ovqat uchun xizmat qiladi, shuning uchun, ayniqsa yoz oylarida, bron qilish tavsiya etiladi.

Ovqatlangandan so'ng, yaqin atrofdagi Meatpacking tumanidagi Kod Byen shahrida ichimlik olishingiz mumkin. Bu zamonaviy hudud mahalliy aholi orasida sevimli joy bo'lib, tarixiy mahallada daraxtlar bilan qoplangan go'zal ko'chalarga ega.

Agar siz Nyu -Skandinika variantini tanlasangiz yoki siz Daniya taomlarini tayyorlashning ikkala uslubini solishtirmoqchi bo'lsangiz, Kopengagendagi bir nechta ajoyib restoranlarning ta'mi har xil. Yangi Skandinaviya restoranida siz gurme prezentatsiyalarida taqdim etilgan innovatsion tarzda tayyorlangan daniyalik ingredientlarni tatib ko'rishingiz mumkin.

Kontseptsiya, shuningdek, har bir taomda yangi mahalliy ingredientlar va mavsumiy mahsulotlardan foydalanishni rag'batlantiradi. Yangi Skandinaviya restoranlari noan'anaviy usulda tayyorlangan, tanish elementlarning g'ayrioddiy juftliklari orqali yoqimli ta'mga ega bo'lganlarni o'ziga jalb qiladi va ajablantiradi. Tayyorgarlik ishlari tufayli Kopengagendagi deyarli barcha Nyu -Skandinaviya restoranlari ixtiyoriy sharob qo'shilgan menyularni taklif qilishadi.

Yangi Skandinaviya restoranlaridan biri bu Marv og Ben ("Marrow and Suyak"), Snaregade 4 -da joylashgan. Kopengagendagi ushbu ajoyib restoranda ovqatlanish tajribasi ajoyib va ​​yosh egalar Daniya oshxonasining o'ziga xos eksklyuziv ta'rifini ishlab chiqishdi. Mahalliy ingredientlar bilan ochiq oshxonada murakkab ta'm va to'qimalarga ega idishlar ishlab chiqariladi. Xizmat ajoyib va ​​oddiy dekor ovqatni kechaning yulduziga aylantirib, tajribaga hissa qo'shadi.

Kechki ovqatdan so'ng, Slotsholmen (Qal'a oroli) atrofidagi go'zal kanallarga borib, Gammel Strand bo'ylab kechki ovqatdan keyin ichimlik oling, shunda siz unutilmas taassurot qoldirasiz.

Ajoyib menyu va sharobni ulashning yana bir varianti Meille restorani (Sankt Peders ko'chasi 24A). "Meille" restorani 3 va 5 ta taomlarni tatib ko'rish menyusini taklif qilib, uyga fermadan tortilgan yangi ingredientlardan uyga ajoyib lazzatlarni olib keladi. Yangi Skandinaviya oshxonasini o'zlashtirish, Meille -dagi lazzat kombinatsiyalari, agar siz an'anaviy Daniya taomini sinab ko'rgan bo'lsangiz, tanish bo'lib tuyuladi. Biroq, Meille ko'p yillik Daniya taomini bezatadi va sizni hayratda qoldiradigan ajoyib taomni taqdim etadi.

Ovqatlanishni tugatgandan so'ng, siz ko'chaning oxirigacha piyoda yurishingiz va Daniya milliy soborini ko'rishingiz yoki Evropadagi eng uzun piyodalar ko'chasi bo'lgan Strojetga borishingiz mumkin.

An'anaviy yoki yangilikni qidirasizmi, Kopengagen taomlari Skandinaviyaning eng sirli sirlaridan biridir. Daniya va uning go'zal poytaxtiga tashrif buyurishning son-sanoqsiz sabablari bor, lekin endi siz ovqatni Kopengagendagi majburiy tadbirlar ro'yxatiga qo'shishingiz mumkin.

Qaerda ovqatlanishga qaror qilsangiz, Kopengagenda bron qilishni unutmang. Aksariyat restoranlar cheklangan joylar bilan juda yaqin va yozgi dam olish kunlari siz oldindan bron qilmasdan eshikdan o'tolmaysiz.

Oxir -oqibat, nima bo'lishidan qat'i nazar, o'z taomingizni qadrlashni unutmang, yoki Daniyaliklar aytganidek, Velbekom!

Muallif haqida: Derek Xartman - Filadelfiyadan kelgan, Daniyaning Kopengagen shahrida yashovchi amerikalik muhojir. U 30 dan ortiq mamlakatlarga tashrif buyurgan va mazali taomlarni, yaxshi sharob va sarguzashtlarni yaxshi ko'radigan sayohatchidir. Derek o'z blogida Robe trotting, Instagram va Facebook -da chet elda yashash va dunyo bo'ylab sayohat qilish tajribalari bilan bo'lishadi.


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Har qanday oziq -ovqat yuk mashinasida nonushta menyusi sizning mijozlaringiz bahramand bo'ladigan ichimliklarsiz to'liq bo'lmaydi. Kofein tuzatish - bu ko'p odamlar ertalab xohlagan narsadir, shuning uchun choy va qahva sizning xaridorlaringizga yaxshi mahsulotdir.

Nonushta uchun yuk mashinalari:

Ingliz nonushta choyi

Earl kulrang choy

Demak, sizda bor, 21 ta yuk mashinasi nonushta menyusi g'oyalari Ochlarga o'z kunini boshlashga yordam berish.

Umid qilamanki, endi nonushta uchun nima qilish kerakligi haqida to'xtamasligingiz kerak!


Bloomington, IN: IU Dining Bloomingtonda ikkita oziq -ovqat yuk mashinasini ishga tushirdi

Indiana universiteti Bloomington kampusidagi ikkita eng yangi ovqatlanish joyi g'ildirakda: Gloriana va Stripes, IU nomli ikkita yuk mashinasi.

Amerikalik nonushta variantlari bilan to'ldirilgan Gloriana, avokado tosti, nonushta burritosi va xurro frantsuz tosti, shu oyning birinchi payshanba festivalida debyut qildi.

Xalqaro taomlarni taklif qiladigan Stripes, shu jumladan tovuqli burrito va banan -sendvich, uyga qaytish uchun paradga chiqdi.

Yuk mashinalari IU Dining -ga kampusning yangi va turli joylariga oziq -ovqat mahsulotlarini qo'shish imkonini beradi. Ba'zida yuk mashinalari Tasviriy san'at Plazasi va Hamilton Lugar nomidagi global va xalqaro tadqiqotlar maktabi o'rtasida bo'ladi, lekin ular kampusning boshqa joylarida ham bo'ladi.

IU Dining ijrochi direktori Rahul Shrivastavning aytishicha, joylashuv va ish vaqti talabga javob beradi. Yuk mashinalari ham I-BUCKS, CrimsonCash va kredit kartalarini qabul qiladi, lekin naqd pul yo'q.

Yuk mashinalaridagi ovqat, xuddi ovqat xonalaridagi kabi, mahalliy manbalardan olinadi va Gloriana yaqin orada bir nechta yangi variantlarni qo'shishi mumkin, dedi u.

IU ’s oziq -ovqat yuk mashinalarini ijtimoiy tarmoqlarda kuzatib boring va ular kun davomida qaerda to'xtashini bilib oling. Jeyms Brosher surati, Indiana universiteti

"Biz talabalar kun bo'yi nonushta qilishni yaxshi ko'rishadi, lekin ular tushlik tanlovini xohlaydilar", - dedi Shrivastav.

Maqsad - Gloriana nonushta va tushlikka, Stripes - tushlik va kechki ovqatga, - dedi oshpaz Ancil Drake Jr.

Va ular oxir-oqibat kechqurun variantlarini qo'shishni yoqtirishadi, dedi u.

Oziq -ovqat yuk mashinalari festivallar, xush kelibsiz haftalik va boshqa dasturlar kabi tadbirlar uchun ham mavjud. Bundan tashqari, yuk mashinalari tashkilotchilarga o'z tadbirlarida ovqat iste'mol qilishni xohlaydilar, lekin xarajatlarni qoplashni xohlamaydilar. Oziq -ovqat yuk mashinalari yordamida ishtirokchilar xohlagan narsalarini sotib olishlari mumkin.

Yuk mashinalari ham qishda kampusda qoladi.

Yuk mashinasidagi oshxona maydoni kampusdagi boshqa ovqatlanish joylariga qaraganda kichikroq bo'lsa -da, yuk mashinalari ovqatlanish xodimlariga chaqqon va moslashuvchan bo'lishga imkon beradi.

Menyular kichik, shuning uchun agar biror narsa yaxshi ishlamasa, uni boshqa narsaga almashtirish mumkin. Bundan tashqari, yuk mashinasini harakatlantirish qobiliyati, kampusning bir hududida ovqatlanishga talab bo'lganda, u javob bera oladi, deydi Dreyk.

Ko'p o'tmay, oziq -ovqat yuk mashinalari xodimlari yuk mashinalari va#8217 manzillarini ijtimoiy tarmoqlarga joylashtirish uchun javobgar bo'ladi, bu piyoda harakatiga asoslangan bo'ladi, deya qo'shimcha qildi u.

“Buning hammasi ovqatlanish dasturining harakatchanligini oshiradi, ” Dreyk. “Agar biz talabalar qaerda bo'lishimiz mumkin bo'lsa, bu hamma uchun foydali bo'ladi. ”


Ba'zi aeroportlar oziq -ovqat yuk mashinalarini ovqatlanish varianti sifatida qo'shadilar - retseptlar

Barcha ovqatlanish ehtiyojlari uchun bizga qo'ng'iroq qiling

O'rta G'arb bo'ylab mehmonlarga xizmat ko'rsatish

Biz bilan bog'lanish

5 -jadval - menyular

Talagios mobil pitseriyasi

Talagios onlayn buyurtma

Yog'ochdan ishlangan pizza haqida umumiy ma'lumot

Yog'ochdan ishlangan pizza uchun qiziqish

Galereya

Joylar

Axborot byulletenlariga ro'yxatdan o'tish

Fikrlar

Omar pishiradi

Biz haqimizda

Missiya - qadriyatlar - maqsadlar

Biz bilan bog'lanish

5 -jadval - menyular

Talagios mobil pitseriyasi

Talagios onlayn buyurtma

Yog'ochdan ishlangan pizza haqida umumiy ma'lumot

Yog'och bilan ishlangan pizza uchun qiziqish

Galereya

Joylar

Axborot byulletenlariga ro'yxatdan o'tish

Fikrlar

Omar pishiradi

Biz haqimizda

Missiya - qadriyatlar - maqsadlar

Liza va Skott Dover turmush qurganlariga 24 yildan oshdi. 24 yil mobaynida ular ko'p narsalarni baham ko'rishdi va oilasining o'sishini kuzatdilar. Liza ham, Skott ham professional ishlarga ega edilar. Liza HR direktori, Skot esa loyiha menejeri edi. Ularning ikkalasi ham xaridorni qondirish uchun nima kerakligini tushunishadi va ular ovqat tayyorlash mahoratiga ega bo'lib, sizga, o'z xaridoriga ajoyib mahsulot va xizmatni taklif qilishadi.

Lizaning otasi Albert har yakshanba kuni barbekyu ishlatar edi, biz gamburger haqida gapirmaymiz. U sekin pishirilgan qalin bo'laklangan cho'chqa bifteklarini tayyorlardi. Ular fermada yashaganlari uchun har doim yangi mol go'shti bor edi, shuning uchun bifteklar haqida ham gap bo'lishi mumkin emas edi. U dehqon bo'lib, yangi cho'chqa go'shti ham olishi mumkin edi. Bularga makkajo'xori, pishirilgan loviya va boshqalar kiradi. Ular o'zlari sos tayyorladilar va Liza bu an'anani bugun ham davom ettirmoqda. Shunday qilib, menyuga Albertning cho'chqa go'shti bifteklariga buyurtma berganingizda - siz shuni olasiz.

Skottning buyuk buvisi Burli Shukrona kuni kechki ovqat uchun barcha makaronlarni tayyorlardi. Skott va Lizaning oilalari iste'mol qiladigan hamma narsa katta bog'lardan kelgan. Skottning onasi konservalangan yashil loviya olib, ertalab soat 8 da yangi piyoz, pastırma va bir necha bo'lak yangi qalampir aralashtirardi. Tushgacha ular qayerda bo'lsalar, shuncha pishirishardi. u hatto yangi kartoshkani ham yutib yuborishi mumkin. Bu taom, odatda, yangi pishirilgan non bilan yonma -yon qo'yilgan. Uning yoqtirgani pivo noni edi. U bu retseptni olishi kerak, chunki u hech qaerda yozilmagan. Yangi buvisi uning buyuk buvisi tayyorlagan va menyuda tuxum qobig'idan makaronga qo'shilgan sutni o'lchash uchun ishlatiladi. buni kim o'ylardi?

------ Ayova: uni qur va ular keladi ---------

Birga kelib, ular Ayovada yashab, mashhur Ayova pirzolalarini eyishdi. Qalin panjara qilingan cho'chqa go'shti so'ralishi mumkin bo'lgan yangi tuzlangan. Ayova shtatining janubi ko'p narsalar bilan mashhur. Ular ko'p odamlar kichkina oshxonalarni afzal ko'rishdi. Bu "bistrolar", bu erda haqiqatan ham yurakka yaqin bo'lgan kichik oilaviy dam oluvchilar ovqatlanadilar. Yangi rulon sizning qo'lingizdek katta. Bifteklar hickory yog'ochda pishirilgan va romandan ko'ra qalinroq. Odamlar ham xuddi shunday yaxshi edi. Biz rahm -shafqatni o'rgandik va kichik yig'ilishlar oilani birlashtiradi.

------- Memfis: "Jazzin" da 'blues bilan ------

Ayova shtatini qanchalik yaxshi ko'rsalar, Skott Memfis Tennga ko'chib o'tdi, u katta ob'ektlarni sifatli ta'mirlash loyihasini olib bordi. Bu o'sish va yangi narsalarni o'rganish uchun imkoniyat edi. Ular hamma narsani sotdilar va Memfisda daryo ko'k oqadigan joyga ko'chib o'tdilar. Ular Memfis Slim, BB King va Elvisning ovozlariga cho'mishdi. Memfis ajoyib barbekyu bilan mashhur. Ko'p o'tmay Skott Memfis jamoasiga may oyida korporativ ish bayramini o'tkazish uchun qo'shildi. U 500 dan oshiq barbekyu ta'mini oldi, tun bo'yi olovni o'chirmay, orolda eng yaxshi pishirilgan go'shtni yeb qo'ydi. bu prezident oroli. Bu erda ikkalasi ham Beale ko'chasiga tez -tez borar edilar, barbekyu bo'g'ozlari yaqinida, Moviy plastinkada, shuningdek mashhurlari - Corky's, The Peabody va The Rendezvous (tushlik uchun). Qarangki, uchrashuv o'sha paytda tushlik uchun ochiq emas edi. Agar kimnidir biladigan odamni bilsangiz, tushlik qilishingiz mumkin). Ular kimnidir tanidilar. Uchrashuv va Memfisda ajoyib vaqtlar. Rahmat.

Qarang, Liza va Skott ikkalasi ham Missuri shtatining qishloqlaridan. Lisa va Skott shahar hayoti bolalarini qanday tarbiyalashni xohlamasalar ham shunday qaror qilishdi. Shunday qilib, ular yer sotib olib, Sedaliya yaqinida uy qurdilar. Sedaliya Lizaning ota -onasidan taxminan 1,5 soat, Skottnikidan esa 2 soat. Ajoyib joylashuv. Bu erda ular oshpazlikka bo'lgan chuqurroq muhabbatni topdilar va sayohatlar haqidagi barcha bilimlarini aralashtirib, sizga yuqori menyu taklif qilishdi. Mutaxassis bo'lganlari uchun ular ko'plab ovqatlanish joylarini ko'rishgan. Ular yillar davomida qanday qilib biznes yuritish haqida yozib olishgan. Ular Skottning loyihalarni boshqarish ko'nikmalaridan, Lisaning JC Penney -dan ajoyib sotuvchiligidan foydalanadilar va uni ajoyib biznesga aylantiradilar. Aniqlanishicha, ularga o'xshagan ko'p odamlar o'z oilalari bilan yaxshi ovqatlanishni xohlashadi. Ko'pchilik hamma narsani o'zlari qilish uchun juda band va bu erda ular yordam berishi mumkin.

-------- yangi biznes: Yaxshi Dagvudlar --------

Ko'p yillar davomida bolalari bilan to'p o'yinlarida faqat hotdoglar ishtirokida bo'lishgan, ular ovqatlanish uchun yaxshiroq narsalar borligini bilishgan. Shunday qilib, ular "Dagvudlar" qurilishini boshladilar. Albert go'sht va pishloqlar bilan to'la katta sandviçni oldi. Ular o'z farzandlariga sayohatlar, to'p o'yinlari va hokazolarga tushlik yig'a boshladilar. Tez orada ular qo'lga olindi va Just Good Dagwoods tug'ildi. Bu kompaniya maktablarni yaxshi tushlik bo'lmaydigan tadbirlar uchun etkazib beradi. Ular bolalarga to'rva tushliklarini buyurtma qilishlariga imkon beradi va har birini o'z xohishiga ko'ra sovuq sovutgichlar bilan ta'minlaydilar. Ko'p o'tmay, bu o'sdi va odamlar ulardan tug'ilgan kuni yoki korporativ tadbirlar uchun sendvich tovoqlar etkazib berishni so'rashdi. Ular shunday qilishdi va tez orada odamlar menyuga boshqa elementlarni qo'shish mumkinmi, deb so'rashdi. Ko'p o'tmay ular umumiy ovqatlanish korxonasi bilan shug'ullanishdi.

Catering 5 -jadval paydo bo'ldi. Menyu tuzildi va mijozlar qo'ng'iroq qila boshladi. Mahalliy tadbirlar markazi - Tiki uyiga ovqatlanish joyi kerak edi. Ular ariza berishdi va tanlanishdi. Ularga o'z uyida tayyorlangan taomlar va o'z mijozlari uchun ajoyib takliflar yoqadi. 5 -jadval - bu o'ziga xos ism. Ularning oilasida 5 kishi bor va bu ism shior kabi o'z -o'zidan paydo bo'lgan. Ular sizga oiladek munosabatda bo'lishadi, chunki sizni shunday ko'rishadi - oila. Jadval 5 Catering uyda tayyorlangan taomlarni, mavjud bo'lganda yangi bog 'sabzavotlarini va shaxsiy aloqani taklif qiladi. Xuddi shu narsalar ularga qaerda yashagan bo'lsa, yoqdi. Yaqinda Alyaskaga qilgan safarida ular yana dengiz mahsulotlari restoraniga boradigan yo'lni topdilar. Ombor binosining orqasida faqat hisoblagich va qozon. Bu jasoratli tuyuldi, lekin mahalliy aholi bunga qasam ichdilar. Ular haq edi. Qisqichbaqasimon biskvitlarning eng yaxshisi, ular hech qachon yemagan. Qayiqdan yangi, to'g'ri ziravorlar va yangi pishirilgan non bilan o'sha erda pishirilgan. ajoyib

5 -jadval o'z menyularida turli xil narsalarni taklif qiladi. Yaxshi ovqatlanish menyusi - bu chin plitalari, serverlari, qovurg'a va omar. Bu oqlangan va chirigan. Bistro menyusi har kungi qulaylik uchun, qoniqarli va arzon. Bu bistro uslubidagi menyuda barbekyu, pishloqli kartoshka, har xil pishirilgan go'sht va boshqalar bor. Har qanday maxsus tadbir uchun uyning barcha qulayliklari.

Yaqinda ular qo'shib qo'ygan asosiy narsa - bistro hamma joyda, lekin eshitilmagan - bu New England Clambake. Bu haqiqiy fiksirovka qilingan NE -ning haqiqiy cho'ntagi. Bu sizning mehmonlaringiz oldida amalga oshiriladi va uslub bilan xizmat qiladi. Hamma hayron qoladi.

Liza biznesni rivojlantirish uchun ishlaganida, Skott ishdan bo'shatilganida yordam berdi. Yanvar oyining boshida bir kuni, dedi Liza, bu narsa men uchun juda katta bo'lyapti. Shunday qilib, u va Skott u biznesga qachon yordam berish uchun qo'shilish rejasini tuzdilar. Bu vaqt 2012 yil aprel oyining ikkinchi haftasiga to'g'ri keldi, chunki biznesga bo'lgan ehtiyoj barcha kutgandan oshib ketdi. Skott barqaror ishini tashlab, ikki oyog'i bilan sakrab tushdi. Skott oshxonani boshqarishda yordam berar ekan, Liza marketing va mijozlar bilan ishlashga ko'proq vaqt ajratishi mumkin. Jamoa sifatli oziq -ovqat mahsulotlariga, muammosiz ishlashi uchun yaxshiroq jarayonlarga va ajoyib taqdimotlarga e'tibor qaratishi mumkin. U o'z mijozlariga ajoyib narsalarni olib kelishi mumkin. U nima bo'lishi mumkinligini intizorlik bilan kutmoqda.

Shunday qilib, xizmat va ovqatning qulayligidan rohatlaning. Sizning tadbiringiz ajoyib bo'lishini ta'minlash uchun ular sizga oila kabi munosabatda bo'lishadi.

---------- tijorat oshxonani kengaytirish -------

5 -jadvalda tijorat oshxonasi bor, lekin jamoa o'z biznesini kengaytirmoqchi va katta tadbirlarni o'tkazish imkoniyatiga ega edi, yangi savdo oshxona kerak edi. Bir yil oldin boshlangan uzoq bahs -munozaralardan so'ng, kaput tizimi, ansul, Blodgett pechlari va boshqalar bilan jihozlangan yangi tashqi oshxona qurishga qaror qilindi. Pettis okrugi sog'liqni saqlash boshqarmasi binoni foydalanishga ruxsat berdi. Binoning orqa tomonida tijorat oshxonasi, old tomonida esa ko'ngil ochish uchun bistro uslubidagi kichik maydon mavjud.


Biznes pog'onalarda o'sdi. "5 -jadval" jamoasi hozirda har yili o'tkaziladigan "Ham's Ham" nonushtasida taxminan 35 daqiqa ichida 740 dan ortiq odamni ovqatlantirdi. Bu tarkibga gubernator va uning rafiqasi, shuningdek senatorlar va Missuri shtati avtomobil yo'llari qatnashchilari kirdi. Missuri shtati yarmarkasidagi chodir o'sha kuni ertalab 1100 dan ziyod odamni ushlab turdi va o'sha olomon Lizaning tug'ilgan shahri bilan bir xil. Ushbu katta loyiha bilan 5 -jadvaldagi jamoa hozirda keyingi qadamni tashlash imkoniyatiga, qobiliyatiga va ishonchiga ega. Ularning vazifasi aytganidek, ". Biz buni sizga uyni eslatadigan eng yangi ingredientlar bilan yaxshi ovqat tayyorlash orqali qilamiz." 5 -jadvalda 20 futli mobil tijorat oshxonasi bor, uni istalgan joyda o'rnatish mumkin. Bu o'z mijozlariga (sizlarga) yangi ta'mli taomlarni taqdim etish bilan birga, o'z missiyalarini bajarishni ta'minlaydi.

Taxminan uch yil oldin, 5 -jadval Koloradodan Kanzas -Siti mintaqaviy aeroportiga kiruvchi va chiquvchi xususiy samolyotlar uchun ovqatlanish xizmatlarini taklif qiluvchi firma bilan bog'landi. Ular oshpaz bilan ishladilar. Biroq, oxir -oqibat, talab qilinadigan o'zgarish vaqti, jamoaning hozirgi tezlik chegaralari bilan qila oladigan vaqtidan oshib ketdi! Xuddi shu taklif uslubidan foydalanib, ular boshqa hudud aeroportlari bilan bog'lanish uchun asos yaratdilar. 5 -jadval o'z taomlarini bu yil shaxsiy samolyotlarda va bir mil balandlikda yoqilganligini e'lon qilishdan mamnun.

5 -jadvaldagi jamoa sizga ajoyib taomlarni taqdim etish uchun yangi xizmat ko'rsatish liniyasini qo'shdi. Bu yog'ochdan yasalgan pizza! U yangi tayyorlangan xamir, o'ziga xos soslar va yangi ingredientlardan tayyorlanadi. Pitssa g'ishtli pechda 800 darajadan yuqori haroratda pishiriladi. Qobiq yengil, xiralashgan va chidab bo'lmas. Ko'ryapsizmi, Skot Lisa bilan uchrashganidan beri yog'och ustida ovqat pishiradi. Ular asal oylarida qo'lda tayyorlangan qobiq, gamburger va pishloqli pishirilgan qalay folga yordamida ko'mir ostida lagerga pitssa o'rnatdilar. Liza: "Bu juda mazali edi!" 5 -jadvalning barcha taomlari yog'och yoki ko'mirda qovurilgan. Qarang, ular nima qilishadi. yoki 25 yildan ortiq ishlagan. Siz hozir buni boshdan kechirmoqchisiz. Keling va yog'ochni qovurishdan farqini sinab ko'ring.

"Wood Fired Pizza" juda katta muvaffaqiyat qozonganligi sababli, "5 -jadval" jamoasi o'z taomlarini har xil bozorlarga taklif qilish zarurligini topdi. Ozarklar ko'li har doim nishon bo'lib kelgan, ammo oshxonasiz issiq TAZO ovqatni olish qiyin. Shunday qilib, janubiy Missuri shtatidagi ovqatlanish kompaniyasi nafaqaga chiqmoqchi bo'lganida va sotiladigan ko'chma oshxonasi bo'lganida, 5 -jadval ish olib borgan va sotib olgan. Shunday qilib, 5 -jadval jadvalida faxr bilan e'lon qilinadi, ular 200 dan ortiq kishiga xizmat ko'rsatadigan to'liq oshxonaga ega, ular yog'ochdan yasalgan pizza, makaron, panjara qilingan burger va jamoaning taklif qiladigan boshqa narsalarini taklif qilishadi. Eng yaxshisi, ozroq saqlanadigan taom va yangi. Sizga yaqin bo'lgan prospektga kelayotgan treylerni qidiring!

Bir necha yil oldin, 5 -jadval Uitman ustidan Wings -ga pizza sotish uchun kira oladimi, deb qo'ng'iroq qilib, boshqa eshik ochildi. Bu voqea har yili o'tkaziladi, lekin bazada joylashgan birja samolyotlarga oziq -ovqat mahsulotlarini taklif qilish uchun oziq -ovqat yuk mashinalarini qo'shmoqchi edi. Shunday qilib, 5 -jadval o'z yog'ochli pizza treylerini avtoturargohga sinov sifatida qo'yishga rozi bo'ldi. Bu AQSh Milliy gvardiyasi Jefferson shahar ofisidan qo'ng'iroq qilishga olib keldi. Ular 5 -jadvaldan kuniga ikki marta ikki haftalik ovqatlanishni xohlashdi. Biroq, ular tegishli hujjatlarni rasmiylashtirmagan va belgilangan tartibda ishlaganlar, shuning uchun ular ishga taklif qila olmadilar. Xo'sh, nima kerak? Taxminan 7 oylik hujjatlarni rasmiylashtirish, ko'rib chiqish, moliyaviy topshirish, DUNs raqamlarini aniqlash, 4 soatlik arizalar, uchrashuvlar va hk. Shunday qilib, ular nihoyat barcha hujjatlarni, arizalarni va boshqalarni topshirishdi, tasdiqlashdi va hozirda AQSh uchun ovqatlanish joylarida to'ldirishdi. harbiy!

--------- "Oziq-ovqat yuk mashinasi" Yog'ochdan ishlangan menyu elementlari --------

Ularning yog'ochdan yasalgan pizza mashhurligi o'sishda davom etar ekan, oziq -ovqat yuk mashinasining mashhurligi doimiy ehtiyojdir. Shunday qilib, ular o'z menyusini kengaytirmoqdalar, ular yog'ochdan tayyorlangan menyu elementlarini taklif qilishlari mumkinligi haqida xabar berishdan mamnun. Endi mehmonlar Talagios yog'ochli pizza, makaron, fajita/tako va gurme burgerlarini tanlashi mumkin. Bu ular qilgan ish, ular buni yaxshiroq qilishyapti.


Restoranlar o'z menyusiga oziq -ovqat yuk mashinalarini qo'shadilar

Bir necha o'n yillar oldin, mustaqil oziq-ovqat yuk mashinalari och va hiper-lokalizatsiya qilingan aholiga cheklangan menyu mahsulotlarini taklif qilishning bir usuli sifatida tasodifan ofis parklarida va ochiq havoda tadbirlarda paydo bo'la boshladi. Pishiriqli pishloqli sendvichlar, gamburger va chiplar, keklar va muzqaymoq, shuningdek, tushdan keyin menyu uchun turli xil ko'cha narxlari. Bugungi kunda oziq-ovqat yuk mashinalari "Chick-Fil-A Spice Chicken Sandwich" yoki "Applebee" kompaniyasining janubi-g'arbiy tovuqli salat kabi sevimli taomlarini taklif qilib, g'isht va g'ishtli ko'chma restoranlarga aylanmoqda. Shuningdek, siz ushbu oziq -ovqat yuk mashinalarini ijtimoiy tarmoqlarda kuzatib, ularning qaerdaligini bilib olishingiz mumkin. Chick-Fil-A, xususan, Twitter-dagi izdoshlarini joylashuvlarini aniqlashda juda yaxshi ish qiladi.

Fast Casual ma'lumotlariga ko'ra, oziq-ovqat yuk mashinalarining 30-40 foizi g'isht va ohak joylariga ega. Oziq -ovqat yuk mashinalari savdosi keskin oshdi, 2013 yildagi taxminan 650 million dollardan 2017 yilda 2,7 milliard dollargacha, yuk mashinalari soni bo'yicha - AQShda taxminan 30-40 minggacha.

Moe's Southwest Grill Nyu -Yorkda oziq -ovqat yuk mashinasini sayohatini boshladi. O'shandan beri u yuk mashinalari zanjirning vatani Atlanta shahrida, shuningdek Tampa va Orlandoda ishlagan. Bosh direktor Bryus Shroder strategiyani xaridorlarning e'tiboriga yangi, xilma -xillik va sifatni etkazish uchun rebrending sifatida qaradi. Yuk mashinalari do'konlarga yangi elementlarni olib chiqadi, deb xabar beradi Nation's Restaurant News. Moe's restoran bo'ylab o'zgarishlarni amalga oshirishdan oldin o'z menyusini osongina sinab ko'rishi yoki o'zgartirishi mumkin, shu bilan retsept yoki taklif yaxshi chiqmasa xarajatlarini kamaytiradi.

G'ildirakli restoran joyidagi boshqa taniqli ismlar orasida Starbucks, Pizza Hut, White Castle, Nathan's, California Pizza Kitchen va boshqalar bor-oziq-ovqat yuk mashinalari strategiyasini kengaytirish varianti. Darhaqiqat, 2015 yilda Milliy Restoranlar Assotsiatsiyasi tomonidan so'rov o'tkazilgan tezkor tasodifiy restoranlarning 60 foizi oziq -ovqat yuk mashinalari biznesni kengaytirishning yaxshi usuli ekanligini aytishdi.

Oziq -ovqat yuk mashinasini boshqarishning ko'p afzalliklari bor. Asosiy afzalliklardan biri - odamlar boradigan joyga borish qobiliyati, boshqasi shundaki, yuk mashinalari ovqatlanishning samarali usuli bo'lib xizmat qilishi mumkin. Bundan tashqari, oziq-ovqat yuk mashinalari bir necha soat mobaynida ko'chalar bo'ylab va piyodalar ko'p bo'lgan joylarda to'xtab turganda, yuk mashinasi ortidagi restoran ko'rinishga ega bo'lib, brendning xabardorligini oshiradi, natijada reklama dollarlarini tejaydi.

Menyu testi, ovqatlanish, reklama yoki sotishni ko'paytirish uchun harakatchanlikdan foydalansangiz ham, oziq -ovqat yuk mashinalari e'tiborga loyiqdir, chunki raqobatbardosh oziq -ovqat bozori 2018 yilgacha qizib bormoqda.


Ovqatlanish va ichish uchun boshqa ajoyib joylar:

Ovqat hazm qilish tajribasiga ega bo'lish, odatda hamma narsani tashlab, tezda qaror qabul qilishni anglatadi va men hech qachon apostdan chiqa olmagan narsam. O'tgan yilning sentyabr oyida Nyu-Yorkda Le Fooding d & aposAmour nomli tadbir bo'lib o'tdi, u Parijdagi St éphane Jego va Chees l & aposAmi Jean kabi eng yaxshi frantsuz oshpazlarini Nyu-Yorkka ikki kun davomida Nyu-Yorkka olib kelib, WD-50 va aposs Wylie Dufresne kabi mahalliy oshpazlar bilan birga pishiradi. New Chef 2001) va Golland Kills kabi zamonaviy barlarning mikologlari. Tadbir an'anaviy yuqori oshxona zanjirlarini tashlaydigan ijodiy, isyonkor oshpazlarning to'yib bo'lmaydigan oshxonasining yangi davrini e'lon qilish uchun mo'ljallangan edi. Butun dastur bir necha soat ichida sotildi, garchi u bir vaqtning o'zida xuddi Vendy mukofoti bilan rejalashtirilgan bo'lsa ham, bu shaharni ko'cha-ko'yda eng yaxshi sotuvchilarni moylaydi. Aftidan, har bir Nyu-Yorklik mendan tashqari hamma Le Foodingga yo'l olganday tuyuldi. Men chiptani o'z vaqtida olmaganman va Parij oshpazlari va apos restoranlarida bo'lganimda (masalan, Iv Kamdebord va aposs Le Comptoir), men o'zimni epik voqeada yutqazganday his qildim. Orqaga qarab, Le Foodingda meni eng hayratga soladigan narsa shundaki, bu oshpazlar, barmenlar va DJ -lar bilan to'lib -toshgan boshqa partiya emas edi, bu Parijning ajoyib iste'dodlaridan taomlarni yangi muhitda tanlab olish uchun kamdan -kam imkoniyat edi. parvoz

Yaxshiyamki, oziq-ovqat yuk mashinalari singari, tez harakatlanadigan oshpazlik tajribalari, biz har doim oyoqqa tura olmaydiganlarni kechiradi. Men "yuk mashinalari" deb aytganimda, men har kuni oddiy joyda to'xtab turgan va kabob yoki boshqa milliy taomlarga xizmat ko'rsatadigan mikroavtobuslar haqida gapirmayman. Men & aposm Nyu-York shahri va aposs Van Vanuven Artisan muzqaymoqi kabi, men tutadigan narsalarning yangi zoti haqida gapiraman, u joylarni o'zgartiradi va Twitterda o'zining so'nggi to'xtash joyini e'lon qiladi. Bu tadbirkor yuk mashinalari muvaffaqiyat qozonishining asosiy sabablaridan biri - bu ijtimoiy tarmoqlardan mohirona foydalanishi, bu esa ularga izdoshlar orttirish va muxlislarni qiziqtirishga yordam berdi. Men bu yuk mashinalarining ko'pchiligi juda mazali taomlarni sotayotgani haqida gapirishni xohlamayman, lekin eskirib qolgan, sarg'ish-sarg'ish van Liuven yuk mashinasini qo'lga kiritgan findiq muzqaymoqini yanada foydali qiladi. Ijtimoiy tarmoqlar, shuningdek, sodiq izdoshlariga, shuningdek, Van Liuven va boshqa muxlislarga xabar berish, masalan, Bruklindagi yangi g'isht va muzqaymoq do'konining egalari haqida xabar tarqatish uchun ham foydali bo'lgan.

Nega menga o'xshagan ko'p odamlar tez va tez o'tishga mahkum? Biologiya javob berishi mumkin. Sendvich yoki kokteyl ortidan yugurish, yo'q bo'lib ketishi kutilayotgan o'ljani ovlash (yoki ba'zi noqonuniy dori -darmonlarni qabul qilish) natijasida kelib chiqadigan neyrotransmitter dopaminning tezlashishiga olib kelishi mumkin. Bundan tashqari, agar siz muzqaymoq yuk mashinasidan keyin ko'chada tezlik bilan ketayotgan mashinada kechikmasangiz, bu xavfsiz. Olimlar ba'zi turdagi yuqori xavfli tajribalar va yangiliklardan kelib chiqqan dopamin pog'onalarining ta'sirini va nima uchun ba'zi odamlar bu hissiyotlarni qo'zg'atadigan faoliyatni izlashga moyil bo'lishini o'rganishdi. "Menimcha, odam tur sifatida yangilik va intensivlikni izlaydi",- deb yozgan Delaver universiteti professori, psixolog Marvin Tsukerman, miyani tadqiq qilishni qo'llab-quvvatlovchi institut Dana Foundation. Qachonki, hayajonli tajribalar eskirib qolsa, u his-tuyg'ularga berilib ketadigan va hayajonli, yangi narsalarni talab qiladigan ba'zi odamlar, & quot; Oziq-ovqat sevuvchilar uchun, keyingi tuzatish uchun har doim boshqa oyna ochiladi.

Yoki qalqib chiquvchi oynalar shunchalik jozibali bo'lishining oddiy sababi bordir. Do'stim Jennifer, Bruklinda yashaydi va men bilan kokamamining har xil sarguzashtlarida qatnashadi, menga shunday dedi: & quot; Bunday tadbirlarning qulay sifati bor. Siz narsalarning uzluksiz va silliq bo'lishini kutmaysiz, - dedi u. & quotBalki, bitta taom yaxshi ishlamaydi yoki apostir qilolmaysiz yoki ovqatning bir vaqtida qoshlaringizni ko'tarasiz. But in the right spirit of experimentation, the sense of camaraderie that happens can be fantastic. People are unjadedly happy to be there."

Surely one of the biggest explanations for this trend can be summed up in three letters: A.D.D. In our hugely attention-deficit-disordered culture, with so many distractions flying at us all day, why devote a precious slice of our attention spans to something we can get to next month, next year—or even in the next hour? The savviest chefs and restaurateurs seem to have figured out that to get people&aposs attention, they have to provide a reason to act immediately. The budding young cookie entrepreneur Josh Greenspan, son of pastry chef and cookbook author Dorie Greenspan, put it this way: "People are really hooked on something that&aposs limited. It pushes you to actually get there. Otherwise, it&aposs easy to put off. You say, ‘That store is going to be open for the next 20 years—I&aposll make it there another time.&apos"

For six days earlier this year, Josh and Dorie ran a Manhattan pop-up called CookieBar in a friend&aposs Park Avenue hair salon. With the help of chef friends like Bradford Thompson (an F&W Best New Chef 2004) and Jean Georges pastry whiz Johnny Iuzzini, they baked and sold eight kinds of homemade cookies, including intensely chocolaty ones made with Valrhona cocoa and fleur de sel. I stopped by one afternoon and found the Greenspans being photographed from all sides by food bloggers and newspaper reporters, all there to freeze-frame the moment. Some people standing in line were texting, Tweeting or (in a nice, old-fashioned way) phoning the less fortunate. No surprise: These days, having a rare, envy-provoking food experience without bragging about it is like that proverbial tree falling in the forest. If friends don&apost know you succeeded in getting that limited-edition cookie, does it matter that you ate it? When I think back on the moments that most screamed "2010," CookieBar will be right up there.

Some restaurants offering get-it-while-you-can theme dinners find themselves with a strange dilemma: Their regular menu is so good that it&aposs hard for the "special menu" to compete. When Locanda Verde, one of my favorite Manhattan restaurants, started doing themed prix fixe meals a few months ago, I knew I had to snag a seat. I made it in for one of the two truffle dinners, where Andrew Carmellini (an F&W Best New Chef 2000) served a menu based on concoctions like minestrone with oxtail, foie-gras ravioli and truffles. The truffle dishes were excellent, but I would have been sad to leave Locanda without having even a taste of the luscious pastas off the regular menu or the sheep&aposs-milk-ricotta crostini I always get. In the end, however, it was a win-win situation: At our table of four, three of us ordered black-truffle dishes and one person ordered off the regular menu𠅊nd we all stole bites off each others&apos plates. My friends and I also talked a waiter into giving us some of the special AC/BT shirts that the staff was wearing—"Andrew Carmellini/Black Truffle," styled like the AC/DC band logo—so we had the satisfaction of getting in on a raucous, sold-out evening, plus the evidence to prove it.

Many pop-up events have a populist appeal but paradoxically end up rewarding only the persistent and those with time to devote to the hunt. Take Los Angeles&aposs awesome Kogi Korean BBQ taco truck, run by Roy Choi, an F&W Best New Chef 2010. His philosophy is all about providing creative, inexpensive food to the man on the street. But getting one of his tacos, filled with ingredients like spicy pork belly with Korean red-chili paste, requires tenacity. On a recent L.A. trip, I spent almost my entire lunchtime pursuing the Kogi van, which posts its ever-changing locations on Twitter. I eventually gave up, done in by L.A.&aposs maddening traffic. It took two burgers to console me that day, first at Father&aposs Office, then at Umami Burger, but the frustrated attempt didn&apost dissuade me entirely. On future trips to L.A., I&aposll head straight to Chego!𠅌hoi&aposs new brick-and-mortar restaurant.

As long as enough of these food experiences deliver a thrill—not just the thrill of the chase but also a genuinely delicious payoff—this trend isn&apost going away anytime soon. Twitter and other instant-communication apps are making it irresistible for chefs to lure diners with a new dish they&aposve just invented, or even to solicit their fans&apos frank opinions before they forge ahead.

Many chefs also seem just as addicted to fleeting experiences as their fans are, whether it&aposs for the rush or for the escape from the duller realities of running a restaurant. Graham Elliot Bowles, of the eponymous Chicago restaurant and a soon-to-open sandwich shop called Grahamwich, told me he&aposs been hankering to do a pop-up-style event. Early next year, he plans to jump in a van with some colleagues and drive around the country for a few weeks, cooking in different restaurant kitchens, sort of like a band playing gigs from coast to coast. Bowles doesn&apost expect to make a big profit, if any at all, from the road trip. "Lots of bands are making just enough money each night to get to the next town," he said.

So, for a successful chef like Bowles (an F&W Best New Chef 2004), what&aposs the point of an unprofitable cross-country trek? Bowles said he craves the chance to commune with like-minded chefs and customers who live nowhere near Chicago, and to challenge himself to work in a whole different environment. He also likes the idea of freeing diners from routine. "The pop-up idea takes away a ton of the pomp and the barriers, like having to make reservations months in advance or wear certain kinds of clothes," he explained. "It&aposs a good way of saying ‘Screw you&apos to the whole system." When even chefs who are responsible for "the system" are trying to change it, it&aposs safe to say the revolution is nigh. The restaurant is dead. Long live the restaurant.

Salma Abdelnour, a writer based in New York City, is the former travel editor at F&W. She is working on a book, Jasmine and Fire, about moving back home to Beirut, Lebanon.


Here are 15 Disney recipes to make when you have no idea what to cook!

Soups

Sometimes our souls crave the simple sumptuousness of savory soup. We’ll start our list with a few, as they’re fairly easy to do and can go a long way toward satisfying both your hunger and your longing for a taste of Disney.

We’ll start off with a mouth-watering T omato Basil Soup , which can be found at Disney’s Grand Floridian Resort & Spa. Creamy and delicious, it’s not only a long-time favorite of ours but is quite easy to make!

Tarkibi:

8 each plum tomatoes, chopped

Method of Preparation:

Sauté first 8 ingredients in a medium-size saucepot for about 8 minutes. Deglaze with white wine. Yana 5 daqiqa qaynatib oling. Add cream and simmer for 20-30 minutes. Issiqlikdan olib tashlang. Puree mixture with an emulsion blender or in a food processor. Strain through fine strain. Tuz va murch seping.

Dive into the Lobster Bisque from Epcot’s Coral Reef Restaurant. Hearty, creamy, and chock full of tender lobster meat, it’s sure to satisfy your craving for some soup.

Tarkibi:

1/4 cup lobster or chicken base

1/4 cup lobster meat (diced)

1 pinch chervil or parsley (dried)

Method of Preparation:

1. In a medium pot, bring milk to a slight simmer do not allow to boil.

2. In small saute pan, melt butter and then add paprika, and flour and mix well.

3. Bake roux mixture in a 350 degree oven for approximately one hour.

4. Heat lobster stock and sherry, then add base, cayenne pepper, to the lobster stock mixture.

5. Then add the heated milk to this mixture.

7. Mix until well incorporated and thickened.

8. Let simmer for approximately 45 minutes to one hour to cook out the roux.

9. To finish the soup, flame lobster meat in brandy, add heavy cream and allow it to simmer.

10. Add mixture to soup and whisk in.

11. Finish with fresh chervil or parsley.

12. Dry herbs may be used, but add sooner.

Few soups in “the World” make us salivate quite like the Cheddar Cheese Soup found at Le Cellier, in Epcot’s Canada Pavilion. Laden with bacon, beer, and cheese, this soup is silky, smooth, and delectably delicious.

Tarkibi:

1/4 lb. smoked bacon finely chopped

1 medium red onion cut into 1/4 in. pieces

1/2 cup finely sliced celery

1/2 cup finely chopped carrots

12 oz. grated white cheddar, Canadian Black Diamond

1/2 choy qoshiq. Worcestershire sousi

1/2 cup Moosehead Canadian Ale, room temperature

1 TB thinly sliced chives

Method of Preparation:

1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Ta'mga ko'ra tuz va murch seping.

Serve with your favorite bread and top with chopped chives.

Entrees

Soups make for great starters, but let’s get to the real deal now! Below you will find various entree dishes from some of our favorite places in Walt Disney World Resort property. From bbq ribs to chicken parmigiana, we are sharing recipes that will bring a smile to everyone in your ‘Ohana.

Cooking at home, you won’t be able to see the fire spinning and hula dancing, but you can still enjoy some Island Barbecue Pork Ribs. This tasty central feature from the Spirit of Aloha Dinner Show at Disney’s Polynesian Village Resort is sure to be a showstopper for your next family feast!

Spirit of Aloha Dinner Show

Tarkibi:

Select 2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)

Dry Seasoning:

2 tbsp Mesquite Seasoning

1 tsp Ground Black Pepper

Barbecue Sauce Preparation

1. In a mixing bowl combine all ingredients and mix well

Method of Preparation:

1. Mix all dry ingredients and season lightly the pork rib slabs on both sides let marinate for 12 hours.

2. Cook the seasoned pork ribs at 325°F for 1 hour.

3. Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.

4. Heat the barbecue sauce to a simmer and pour over the entire pork ribs.

5. Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes

Say “aloha!” to the Stir-Fried Noodles from ‘Ohana at Disney’s Polynesian Village Resort. This dish is simple to make yet tasty. We can’t seem to help but smile as it transports us to Disney’s Polynesian Village and its tranquil grounds, lush landscapes, and exotic cuisine.

‘Ohana at Disney’s Polynesian Village Resort

Tarkibi:

1 teaspoon each, puréed: garlic and ginger

1/4 cup each, julienned: red pepper and pineapple

2 cups cooked udon noodles

1 teaspoon chopped roasted peanuts

Peanut sauce:

2-inch piece ginger, peeled

1/4 cup each: soy sauce, sugar and water

1/8 cup diced Spanish onion

1 tablespoon chopped peanuts

Method of Preparation:

1. For sauce, put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 minutes. Remove from heat, pour in blender. Pulse until smooth.

2. For noodles, heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Tuz va murch seping. Add noodles. Stir-fry until noodles are heated. Add 1/2 cup peanut sauce to glaze ingredients. Garnish with nuts

Settle in for some comfort food from ‘across the pond’ with the Cottage Pie from the Rose & Crown Dining Room in Epcot’s United Kingdom Pavilion. With only eight ingredients and simple steps, this hearty dish will come together quickly and easily.

Tarkibi:

1 1/2 pounds lean ground beef

Salt and freshly ground pepper to taste

1/4 teaspoon ground savory

Method of Preparation:

1. Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring.

2. Add beef, salt, pepper and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling.

3. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Dot with pieces of butter.

4. Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.

Take a trip to Germany with this Biergarten Restaurant crowd-pleaser. The Schnitzel with tomato and mushroom sauce always keeps us going back to the buffet over and over again, and we are thrilled to share this fan-favorite recipe with you!

Tarkibi:

4 3 oz. portions of Veal, Chicken, or Pork Cutlets

Salt and Black Pepper to taste

4 untsiya. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)

1/2 cup large diced plum tomatoes

1/2 cup small diced plum tomatoes

1 osh qoshiq. freshly chopped parsley

Method of Preparation:

Pound desired meat cutlet to tenderize. Rub in salt and pepper. Beat egg and dip each cutlet in the egg then the bread crumbs. Saute until golden brown. Keep warm.

For the sauce, prepare the demi-glaze as directed on the package. Bir chetga surib qo'ying. In a saucepan, saute the onion. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown. Pour water to another saucepan and add the prepared demi-glaze sauce mix. Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Saute the mushrooms in a skillet. Add small diced tomatoes and cook until there is a little liquid left in the skillet. Tuz va qora murch seping. Add the chopped parsley. Mix with the demi-glaze sauce.

To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.

Treat yourself and your family to one of Disney’s Magic Kingdom Park’s iconic classics. Indulge in the Chicken Parmigiana from Tony’s Town Square Restaurant. This crispy, cheesy, and sauce laden dish will delight the entire family.

Tony’s Town Square Restaurant

Tarkibi:

3 ounces Breading (recipe below)

1 ounce Garlic, Granulated

Method of Preparation:

Take the chicken and place in flour, and then put the chicken into the beaten egg. After chicken is coated in egg mixture place in the breading and cover completely. In a pan over medium heat, add oil and pan fry the chicken. When the chicken is done place on paper towel. Place some of the marinara on top of the chicken and then top with the mozzarella cheese and melt in the oven. Place cooked hot pasta in a bowl then place the rest of the sauce on top and then top with chicken.

This luscious recipe is really 2-in-1, as you will need to create the Pomodoro Sauce in order to complete the Bolognese Sauce. Both are culinary treats to treasure from Tutto Italia in Epcot and we have included recipes for both! These are wonderful to prepare in advance and have on hand in your fridge for quick and simple pasta meals.

Tarkibi:

1 Each Yellow Onion, fine diced

1 Each Carrots, fine diced

1/2 Cup Extra Virgin Olive Oil

1 Tablespoon Dried Thyme Leaves

2 Cup Tutto Italia Pomodoro Sauce(see recipe below)

2 Tablespoons Kosher Salt

2 teaspoons Ground Black pepper

Method of Preparation:

In a heavy-bottomed saucepot, over medium heat, cook carrots, onions, celery, and garlic till onions are clear and soft. Add the ground beef and cook all the way through, making sure to break it up as much as possible. Add the dried herbs, Pomodoro sauce, wine, cream, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Xizmat qiling.

Tarkibi:

4 1 # Cans Imported Plum Tomatoes in Tomato Sauce

1 large Yellow Onion, diced

1/2 Cup Extra Virgin Olive Oil

2 Tablespoons Kosher Salt

2 teaspoons Ground White Pepper

6 Leaves Fresh Basil Leaves, chopped

Method of Preparation:

Crush the tomatoes by hand in a large bowl, by squeezing them. Cook the onions in the olive oil until clear over medium heat in a heavy-bottomed 12-quart saucepan. Add the garlic and cook till just fragrant. Add the crushed tomatoes, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Add basil leaves, and remove from heat. Xizmat qiling.

Crispy yet moist morsels of batter-fried chicken, tossed in a sauce that’s slightly sweet, a touch spicy, and super savory. That’s what we think of when we think General Tso’s Chicken , and nobody does it better than the Nine Dragons Restaurant at Epcot’s China Pavilion. Since you can’t dine at your favorite World Showcase Chinese restaurant, you can make this classic at home!

Tarkibi:

10 to 12 ounces chicken breasts cut into cubes

1 teaspoon chicken base (not bouillon the paste-like mixture is available in gourmet stores and large supermarkets)

1 heaping teaspoon baking powder

5 tablespoon white vinegar

1/8 Tablespoon black pepper

1/8 Tablespoon chicken base

Method of Preparation:

1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.

2. Combine batter ingredients. Set aside

3. Combine Sauce ingredients. Bir chetga surib qo'ying.

4. Heat cooking oil for frying, about 320 degrees F. Using tongs, dips marinated chicken into batter and deep fry until golden. Yaxshi drenajlang.

5. Heat sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken on a serving platter to serve

The Lentil Salad from Restaurant Marrakesh in Epcot’s Morocco Pavilion may only have six primary ingredients, but it’s still packed full of fantastic flavor. This salad makes for a great starter or side dish to accompany many other meals!

Tarkibi:

1 ounce chopped green bell pepper

1 ounce chopped red bell pepper

1 ounce chopped red onions

Method of Preparation:

Boil lentils (do not overcook), wash, drain and let cool. Add all ingredients and mix well. Serve chilled

Hearty and delicious, this Tunisian Cous Cous Salad with Chili Cilantro Vinaigrette makes for a great meal all by itself. We are all missing places like Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge, and it’s lovely to bring those magical flavors into our home kitchens.

Men ngredients:

1 pound Mushrooms, sliced and roasted

1 pound Chicken Breast strips

1 each Red Pepper, seeded, diced, and roasted

1 each Medium Onion, diced and roasted

1 pound Whole Kernel Corn, frozen and roasted

Chili Cilantro Dressing (see recipe below)

Method of Preparation:

Soy stock: In a medium-sized stockpot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside. In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate it. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.

On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350º with olive oil. Cook until mushrooms are golden and the chicken is fully cooked. Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Taste va qalampir bilan tatib ko'ring.

Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.

Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.

Chili Cilantro Vinaigrette for Couscous Recipe

Tarkibi:

2 each Jalapeno Chili Pepper

1 cup Safflower Oil/Vegetable Oil

¼ cup Lime Juice, fresh squeezed

Method of Preparation:

Blend all the ingredients until smooth. Make sure there are no large pieces of jalapeño.

Pishiriqlar

By now, we trust that you’ve created a filling and magical meal, but what meal is complete without dessert? Here are recipes for three of our favorite desserts in Walt Disney World that we hope you’ll enjoy as much as we do!

The Tie-Dye Cheesecake from Everything POP at Disney’s Pop Century Resort has been a Disney staple for 10+ years. It features an airy, colorful cheesecake atop a red velvet cake “crust.” We recently listed it as one of the best snacks available at the Walt Disney World Resort hotels. It is decadently delicious, and we are so excited to share the recipe with you!

Red Velvet Cake:

Preheat oven to 350 deg F. Grease the bottom and sides of a 9″ springform pan.

Cream the butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Tayyorlangan idishga xamirni to'kib tashlang. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.

Lower oven temperature to 325 degree F.

Cheesecake Filling:

*All above ingredients should be at room temperature before you begin.

Method of Preparation:

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Divide the batter into 6 bowls and color each one:

Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Beignets from Disney’s Port Orleans Resort – French Quarter are one of our favorite sweet treats on property. These pillowy, warm clouds of fried dough and powdered sugar are easy to make and so yummy! This recipe will yield two dozen small beignets or ten large beignets. If you have a Mickey-shaped cutter, you can take this dessert to a genuinely magical level!

Mickey Beignets at Disney’s Port Orleans – French Quarter

Yield: 2 Dozen Small Beignets

Tarkibi:

2 tablespoons vegetable shortening

Method of Preparation:

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.

3. Roll to 1/4-inch thickness and cut individual beignets into 2 x 3-inch pieces. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.

4. Pour enough oil into a deep-sided pot until it reaches 2 inches up sides heat oil over medium heat to 350ºF.

5. Lightly press beignets to flatten slightly.

6. Add a few beignets to oil fry until golden brown on both sides, turning once.

7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.

8. Dust with a generous amount of confectioners’ sugar before serving.

ESLATMA: Dough keeps well in the refrigerator for several days. Cover the bowl with plastic wrap and punch down occasionally.

One of the most legendary desserts on our list is the Grapefruit Cake from Hollywood Brown Derby. It’s no wonder this delicious treat is as popular as it is. It is light, yet decadent and the perfect combination of tart and sweet. Even guests who are not fans of grapefruit find this cake irresistible!

Brown Derby Original Grapefruit Cake

Tarkibi:

1 1/2 cups sifted cake flour

1 1/2 choy qoshiq pishirish kukuni

3 tablespoons grapefruit juice

1/2 teaspoon grated lemon rind

1/4 teaspoon cream of tartar

Method of Preparation:

1. Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Silliq bo'lguncha uring.

3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.

4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

5. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting for Grapefruit Cake

Tarkibi:

2 six-ounce packages of cream cheese

1 teaspoon grated lemon rind

3/4 cup powdered sugar (sifted)

6 to 8 drops yellow food coloring

1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

Method of Preparation:

1. Let cream cheese soften at room temperature. Beat cheese until fluffy.

2. Add lemon juice and rind.

3. Gradually blend in sugar. Yaxshilab aralashguncha uring. Add food coloring.

4. Add reserved grapefruit and blend into frosting.

5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with the second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

Will you be trying to recreate any of these Disney Recipes? Please let us know how they turn out in the comments below!


Verdict: Nifty addition to your kitchen

Stashcook may not be the first such app in the segment it operates in — there is also Epicurious, Whisk, Yummly, BBC Good Food, Zelish, ChefTap, CookPad, and several others — but it stands out because of its sleek design and simplicity.

Stashcook automatically shores up the ladder of kitchen management apps because it is free and has no recipe limits. You can pretty much store decades of cooking experience, food history, and information with one click.

The only feature that Stashcook lacks right now is the ability to auto-sync shopping lists with third-party grocery apps. That would save a lot of time and effort in meal planning. Users also have the option of suggesting new features on the app.

With several countries, including India, announcing partial-to-complete lockdowns to combat a second wave, 2021 could also be about ‘dining in’ and home food.


Videoni tomosha qiling: Eng yirik aeroportlar (Iyul 2022).


Izohlar:

  1. Anscom

    I hope everyone is normal

  2. Lamont

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  3. Hodsone

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  5. Andraemon

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  6. Hananel

    qo'shilaman. Men yuqorida aytilganlarning barchasiga qo'shilaman.



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