We approach food as the medium of culture, community, and place. We look at the property as a whole and identify gaps in our offerings, searching for operators we believe could fill those gaps- with an emphasis on diversity, authenticity, and chef-driven concepts. It’s a highly active curation process, but the most important criterion is a quality product. At Raleigh Iron Works, we've brought Scott Crawford's newest restaurant, Brodeto, to the property, offering Croatian fare and dishes from Italy’s coast. Crawford drew inspiration from the Adriatic coasts of Italy and Croatia, which includes seafood stews, squid ink pasta, and standout dishes like ricotta-stuffed pasta. #commercialrealestate #CRE #Raleigh #food
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Reds are NOT meant to be served at "room temperature" of 72 degrees! If any restaurant sends you a bottle this warm, refuse it and have it chilled down. Do not pay restaurant prices and let them serve you warm wine that will taste like boozy fruit punch! For Cabernet, Syrah, Sangiovese, 60-63 is ideal. I find that Pinot Noir is best 55-60 degrees. If you're at home, toss the bottle in the fridge for 30-40 minutes depending on how warm your house is. Also remember, it will warm up in the glass. You'll be amazed at the difference in flavor with a wine that's served at the proper temperature! #WineWednesday #SummitFinancial #RetirementPlanning
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🍷 Wine is the undisputed star of restaurant menus the world over. So much so that gastronomic experts wouldn't dream of designing a menu without an appropriate pairing. 🤔 However, a doubt always crosses their minds: ‘How do you store the bottles in a wine cellar?’ If you don't know whether it's better to place bottles vertically or horizontally, if you want to know what the right humidity % or perfect temperature is for each wine, you should read this article 👉 https://lnkd.in/dJWE87je #FagorProfessionnel #Cellar #Wine #Cavas #Restaurants #WineAndFoodPairing
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Let me introduce you the Brazilian cuisine “SECRET WEAPON” : Alcatra is a special cut of top sirloin. Large, long, and lean, this steak is prized for its succulence and a hearty beef flavor. The cut is often used for churrasco, the traditional Brazilian barbecue method. Alcatra is one of the largest cuts that's served as a part of churrasco. It should be perfectly seasoned with salt, then grilled with a layer of fat until most of it melts away, and the remaining fat becomes crispy. Before serving, it's usually expertly carved in respectable Brazilian Restaurants. Have you had #Alcatra before???
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Now that's how you build a display Price Chopper store manager.
Dave's Gourmet takeover at Price Chopper! This end cap is filled to the brim with deliciousness, all from Dave's Gourmet! From our facilities, to your store, to dinner on the table! Our high quality products are made to put smiles on faces, and make dinner an experience. #davesgourmet
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Tastiest Fish In The World The Chilean sea bass, the world's tastiest fish. Don't be fooled by its real name, the Patagonian Toothfish, it's a culinary delight when prepared right. But don't overlook the humble farm-raised catfish, especially when it's dressed up in a tangy mustard sauce and spices. And for the sushi lovers, there's the striped bass, served sushi style at a fancy restaurant, a delicacy that simply melts in your mouth. Share this video if you also love exploring the world of seafood! #ChileanSeaBass #FarmRaisedCatfish #SushiStyleStripedBass
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There is a fine balance in restaurants of being innovative and playing the hits. The approach that I see that consistently works the best is a twist on a classic. Something where the guest has the familiarity with the dish but there is an element of surprise for variation that sticks in their mind. The things I go back to over and over again aren't the avant garde dishes, but rather the classics executed exceptionally. A great bowl of pasta, a roast chicken, margherita pizza, an exceptional burger etc. The restaurants that serve these things are also the ones that last for decades rather than simply years or months. In summary when in doubt play the hits.
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Sommelier and specialist trainer in fortified wines, Sherry and Jerez Wines 🍷 Empowering internal sommeliers with training in fortified wines. Delighted customers will make your hotel prestigious in the world of wine.
Pairing sherry with food can really elevate your dining experience. Try a Manzanilla with seafood, an Amontillado with mushrooms or Oloroso or an old Fino with rich meats. Your taste buds will thank you! If you want to know more about pairing sherry and food contact us at SWOT WINES. Send a DM and let's get learning! #FoodAndWine #SherryPairing #WineEducation
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WSET II | Curating Exceptional Wine Tasting Experiences in the Heart of California Wine Country
🍷🍽️ Pairing Perfection: Finding the Ideal Wine for Every Meal Diving into the art of wine pairing can transform your dining experience from ordinary to extraordinary. Here's a quick guide, focusing on the exquisite varietals from Sonoma County: 🔹Starters: Kick off with a light, crisp Sonoma County Sauvignon Blanc, ideal for salads or seafood. 🔹Creamy Dishes: A buttery Sonoma Chardonnay pairs beautifully with creamy pastas or rich poultry. 🔹Earthy Flavors: For dishes with mushrooms or truffles, a cool-region Sonoma Pinot Noir is a perfect match. 🔹Hearty Meals: Try a robust Sonoma Zinfandel or Cabernet Sauvignon with red meat or spiced dishes. 🔹Desserts: Conclude with a late-harvest Riesling or a Port-style wine for sweet endings. 🔸Remember, the best pairings are often the ones you discover yourself. Share your favorite pairings or unique discoveries below! 🥂 Here's to exploring and perfecting the art of pairing! 🍷✨ #WinePairing #SonomaWines #CulinaryJourney #WineLovers
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Living Legend 🥇