FOOD FESTIVALS AROUND THE WORLD: Karachi Eat Festival, Vietnamese Traditional Tet Holiday Special Food, Port Harcourt Bole Festival in Nigeria, Cava: The Restaurant Chain With A Regrettable Location Problem, Lyon Street Food Festival, A small village with a rich cuisine, Oktoberfest, Food Festival in Bengal, Vigan Longganisa, Best Mexican Rice Recipe, Rice pudding recipe is extremely delicious, Collection of attractive recipes from chicken and rice are this month’s topics.
Did you ever find a restaurant that seems to have a great menu, good service, and disastrous locations? Most of the time, this only seems to happen with certain chains that are famous for discount food. (For example, I’ve met people who note that the presence of a Checkers is a bad sign in terms of neighborhood.)
Lately, I couldn’t help but notice that this is an issue with a restaurant chain my husband is a fan of: Cava. For those not in the know, Cava is a Middle-Eastern chain that focuses on locally-sourced foods that come in the form of a bowl or salad. It’s like the Chipotle of Mediterranean fare in terms of both ambiance and ordering style.
When it comes to Cava, my husband always pesters me to drive there for a bowl of their food. I always try to dissuade him from going there, though! Eventually, we go there, and then try to avoid eating there.
For someone who’s a junkie for good food, it can be hard to imagine why I’d ever act this way. Ever wonder what could make a restaurant with great food make a food critic balk? It’s actually very simple.
The Problem That Killed My Cava Appetite
When you’re working on a restaurant chain, location and ambiance are everything.The ambiance of Cava’s interior isn’t bad, though most locations are crazily packed. Once again, it’s very Chipotle-like in this sense. It’s the places that Cava calls home that seem to make me wince.
Every time I’ve seen a Cava, there seems to be three things that ring true about the location:
The foot traffic is crazy. Like, I’m saying that there is never a lull here, unless it was during that first curfew during the pandemic.
They’re located in areas that tend to attract entitled, snooty people. At least, this seems to be the problem in New Jersey. I’ve seen so many people pitch fits over stupid stuff at their Paramus location, it actually put me off the chain altogether.
Without fail, people’s behavior around the outside of the location make me lose my appetite. How many Karens screeching about a parking space does it take to make me never want to go near a place again? One. Just one.
Get Your Sh*t Together, Cava!
Cava has an amazing menu that would make most people start craving them on a regular. They also have some of the best organic non-alcoholic drinks ever. However, they have got to do something about their locations. This chain could end up choking itself if it doesn’t!
Homemade prepared paella with meat, pepper, vegetables and spices in iron stewpan on wooden planks, bottle of olive oil,tomatoes, parsley, garlic on background, close-up, view from above
Here’s your go-to dinner recipe for a hectic day! From start to finish, this 20-Minute Chicken and Rice Dinner combines chicken, rice, and vegetables in one skillet.
It also employs materials that you probably already have on hand, so there’s no need to go to the store late! then add cream of chicken soup, water, instant rice, and broccoli.
Just make sure you use instant rice to speed up the cooking process! You may even use quick brown rice if you follow the instructions below. No one will have time to wonder.
Ingredients:
1 1/4 pound chicken breast, boneless and skinless (4 small or 2 large cut in half lengthwise for thinner pieces)
1 tablespoon oil (vegetable)
Campbell’s® Condensed Cream of Chicken Soup, 98 percent Fat-Free Cream of Chicken Soup, or Condensed Unsalted Cream of Chicken Soup, 1 can (10 1/2 ounces)
1/2 gallon of water
paprika, 1/4 teaspoon
2 cups uncooked instant white rice (reduce to 1 1/2 cup for creamier rice)
2 cups broccoli florets (fresh or frozen) (about 6 ounces)
Instructions:
Step1:
Season the chicken with salt and pepper in the first step.
Step 2
Pour oil into a skillet and cook on medium heat, add the chicken and fry until golden on both sides. Remove from the skillet.
Step 3
Bring the soup, water, and paprika to a boil in a pan.
Step 4
Combine the rice and broccoli in a mixing bowl. Reduce the heat to a low setting. Toss the chicken back into the skillet. Additional paprika can be sprinkled on top of the chicken.
Step 5
Cook for 5 minutes, or until the chicken is cooked through and the rice is soft. Before serving, season to taste.
Tips to cook chicken and rice yummy
If you’re using unsalted cream of chicken, season to taste. The flavor of the dish was improved with 1/4 teaspoon of salt, according to our test kitchen.
This dish may be made with any Campbell’s® condensed cream soup (including Cheddar cheese).
Is it okay if I use brown rice instead of white rice? Yes, as long as the brown rice is quick. Simply reduce the quantity to 1 1/2 cup.
Do you want to produce enough for 8 people? Double the remaining ingredients and use a 22.6-ounce can of Campbell’s® Condensed Cream of Chicken Soup.
Cook in a 6-quart pot (you’ll need to brown the chicken in two batches because it won’t brown as nicely if you cook it all at once). Reduce the doubled amount of rice to 3 cups for a creamier rice.
Some types of chicken rice you can try.
Paprika Chicken & Rice Bake
Arroz con pollo. Baked pieces of chicken with bone, rice with paprika and peas. Black background. Served on black plate or spanish pan.
This was fantastic! To add richness to the rice, I added a small amount of parmesan (about 1/4 cup). Next time, I’ll probably sauté an onion with the peppers, as well as some cayenne. This is a really basic dish that may easily be substituted!
The finest things in life may sometimes be found in a single pot! This baked chicken and rice meal saves you time and effort while still providing plenty of flavor. Remove the seasoned chicken from the pan and sauté garlic and onions in the remaining juices. Cook the rice and stock together, then top with the chicken and bake for another 25 minutes (optional: broil the chicken separately to get a crispier skin.)
You’ll be left with a pile of wonderful food, and you’ll want to make this extremely easy dish at least once a week for the rest of your life.
Slow Cooker Butter Chicken
It’s creamy, mild, saucy, buttery, and comforting, making it an excellent family dish. It’s a dump-and-start supper that takes less than 10 minutes to prepare.
The spices used in this dish have a strong fragrance and a wonderful flavor.
It doesn’t require much; serve it with basmati rice cooked in your Instant Pot (see my Instant Pot basmati rice recipe here) or on the stovetop, and/or naan bread purchased or made at home. If you want to create your own naan bread, I have a wonderful recipe for you.
Chicken with hidden veggies sauce
This vegetable sauce goes nicely with chicken (as in the recipe below), but it’s also delicious with meatballs, veal, or white fish, to mention a few options. I often use it to sneak additional vegetables into spaghetti sauce.
It may be prepared with almost any vegetable, and I generally use whatever I have on hand. Carrots, pumpkin, butternut squash, zucchini, tomatoes, cauliflower, spinach, or kale are all good choices for this sauce, though the last two will yield a less vivid color.
This nutritious chicken dish goes well with brown rice, black rice, or quinoa. Serve this chicken and vegetable sauce over zucchini noodles for an added vitamin boost.
This is a dump-and-bake dish in the truest sense: In a casserole dish, combine the uncooked rice, onion, broth, and cream of mushroom soup, then top with the chicken thighs.
You won’t need to use a skillet or bowl because you’ll layer the ingredients in the baking dish. As a result, this dish is ideal for a lazy Tuesday when ordering pizza is all too tempting.
Cuban Chicken and Rice
The dynamic combination is more than simply a simple supper pairing; its international appeal has made it a staple of famous Spanish recipes like arroz con pollo, as well as Latin American countries like Cuba and Puerto Rico. This meal, like Mexican rice, cooks the rice in a tomato and broth combination with cumin, annatto, and turmeric for a distinctive color, but the chicken is cooked with the rice.
I hope the above recipes can make your life easier, especially for those of you who are busy.
If you are looking for a nutritious meal without taking too much time, you should not ignore this article.
There has been a recent explosion of the demand for interesting and flavoursome dishes from around the World. What I have discovered is that some of these dishes get altered to satisfy different tastes and cultures. For example, here in France, very spiced food has to be toned down quite a bit – the French do not have a lot of hot spice in their diet – but gradually the food from other cultures has crept into menus.
This past summer we put a Thai Chicken dish on our menu with a warning that it was slightly hot! After a slow start the locals soon came to appreciate the different flavouring that went into the dish and some even asked for it to be made hotter!
The following recipe is my version of a Thai Green Chicken Curry which I cooked wrapped in a fresh banana leaf and served with jasmine rice. I realise that to create really authentic Thai dishes you need the proper ingredients and experience in the culture and cuisine of the country. I use a good quality paste which, in my opinion, contains many of the flavours that you would expect.
Here’s what you need for 4 portions
4 skinless chicken breast fillets
2cm piece of root ginger
1 red bell pepper
1 onion
1 clove garlic
handful of fresh mangetout
4 banana leaves each about 20cm square
400ml coconut milk
1 dessert spoon sugar
100ml dry white wine
1 dessert spoon Thai Green Curry Paste
Jasmine rice to serve with
Place each chicken breast in the middle of the banana leaf. Thinly slice some of the pepper and ginger and place on top of the chicken. Wrap the leaf around the chicken and either steam or put in à pre-heated oven at 180C for about 15 minutes. The chicken will take slightly longer to cook because of the banana leaf wrap.
In a saucepan drizzle a little olive oil and add chopped onion and garlic, sliced pepper and ginger and the mangetout. Put over a medium heat to start cooking down the vegetables.
Turn up the heat, add the curry paste, sugar and wine. Let the alcohol cook out of the wine and reduce it by half.
Add the coconut milk and turn the heat down. Allow to simmer and then divide between the four plates when ready to serve.
mexican rice and mole poblano, traditional food in Mexico
With its aesthetically appealing crimson colour and acidic tomato taste and spices, this dish is sure to please. Try it as a meal foundation or a delicious side dish today.
Mexican rice, which is bursting with flavor and vibrant hues, is much better than simple steamed rice. Not that ordinary rice isn’t great, but restaurant-style Mexican rice is on another level. And, if you’re serving Mexican food at home, why not make it even more genuine by using the greatest Mexican rice recipe?
Ingredients
1 1/2 cups jasmine rice
1 cup skinned, chopped tomatoes
1/4 small white onion, coarsely chopped
1 clove garlic, coarsely chopped
1/3 cup safflower oil
3 1/2 cups chicken broth
1/3 cup carrot coins
1/2 cup peas
Steps
Pour boiling water over the rice and let aside for 10 minutes.
In cold water, rinse the rice. In a blender, puree the tomatoes, onion, and garlic until smooth.
In a big saucepan, heat the oil. Stir in the rice until it is evenly covered. Cook the rice until it becomes brown.
Any surplus oil should be drained. Cook until the tomato puree has been absorbed.
Cook uncovered until the broth has been absorbed, then add the broth and veggies.
Cook for another 5 minutes, covered, over a low heat.
Remove from the heat and cover for another 15 minutes.
Turn the rice over and check for any residual moisture before serving. If there is, cover and cook for a further five minutes.
The most frequent type of rice used in Mexican cooking is long grain rice. In this dish, I chose basmati, which is one of the most fragrant long-grain choices.
Mexican Rice Colors, Why is Spanish Rice Red?
It’s commonly referred to as Spanish rice, but there’s a big distinction between the two: Spanish rice gets its red color from saffron. This recipe is a twist on the classic red rice and vegetable dish that can be found all across Mexico.
One of the characteristics that distinguishes Mexican rice is the range of colors available depending on the additives used. Some say the key to mastering this dish is figuring out how to acquire that distinctive orange-red color. Mexican Rice, on the other hand, may come in a range of colors based on the seasonings and rice variety used.
Is red rice good for you?
Rice that is red in color. Deeply pigmented red rice types, such as Himalayan red rice and Thai red cargo rice, provide an amazing assortment of minerals and beneficial plant components. This kind has more protein and fiber than white rice types, but its antioxidant content is where it truly shines.
A plate of delicious authentic Mexican Rice with black beans, corn, garlic, and cilantro.
Some Mexican rice:
Mexican Brown Rice, Mexican Red Rice, Mexican Yellow Rice, Mexican White Rice.
Is there a distinction between Mexican rice and Spanish rice?
The terms “Spanish rice” and “Mexican rice” are sometimes used interchangeably and refer to the same meal. Rice, tomatoes (or tomato sauce), chicken bouillon, or broth are common basic components in both. The only minor variation may be that Spanish rice is prepared with saffron instead of cumin, depending on who cooks it.
Is it preferable to eat Spanish rice or Mexican rice?
Spanish rice is heartier and firmer, while Mexican rice is softer and “melts in your mouth,” according to the Latin food brand. In any case, they’re each delectable in their own right.
What distinguishes Spanish cuisine from Mexican cuisine?
The cuisine of Spain is more Mediterranean in nature. They consume a lot of seafood. Potatoes, eggplant, and olive oil are common ingredients in Italian meals, whereas chili peppers and tortillas are common in Mexican cuisine. Mexican cuisine is generally hotter.
To enhance the flavor of the rice.
Mexicans are very important in enhancing the taste of food.
Mexican rice is delicious because it brings together tomatoes, onions, garlic, cumin, chicken stock, jalapenos, bell peppers, limes, and cilantro.
What’s the deal with my rice not being fluffy?
If you remove the cover from your quick Spanish rice recipe, the rice will not get fluffy. Leave it alone once the lid is on and the temperature is down. If you lift the lid, the steam will escape, leaving you with crispy rice instead of fluffy rice.
How do you keep Mexican rice from becoming mushy?
Your Mexican rice should not be mushy if you follow this recipe. If it still has too much water in it by the time it should be completed, remove the saucepan and resume cooking over low heat so the water evaporates.
When it comes to Mexican rice, how long does it last?
In the fridge, Mexican rice lasts approximately 3 to 4 days. You’ll want to use it up or put it in the freezer before then.
Is it possible to consume warmed rice?
Of course, if you’ve only chilled it for a few of days, it’s conceivable. I don’t think so if it’s been more than four days.
Reheating Mexican rice is simple. You may cook on the stovetop or in the microwave. You may need to rehydrate it with a little broth or water.
Serving Suggestions for Mexican Rice
When it comes to presenting Mexican rice, the sky is the limit! This stuff will take taco night to the next level, but don’t forget to prepare it when you’re having fajitas, stuffing it into burritos to compete with Chipotle, topping enchiladas with sauce, flautas, empanadas, and so much more!
How to preserve food
After processing, you can put it in a box and store it in the refrigerator.
If you are a lover of Mexican food, you should definitely not miss this article, here are all the things that I want to share about traditional Mexican food, it will not take you too long to make it.
Traditional Mexican rice is full of flavor and very healthy, I think this is a good suggestion for busy people.
Creamy rice pudding in wooden bowl from above, blank space on the left side
A delicious, simple dessert food with vanilla and cinnamon flavors that’s great for the holidays and chilly nights in front of the fire.
Rice pudding evokes a sense of nostalgia in me. Something absolutely amazing about its creamy simplicity, which is both heartwarming and stomach warming. It’s one of those sweets that’s wonderful to have simmering away on the stove in the fall and winter, and it’s created with a basic list of ingredients that call for cupboard staples.
Although it is a popular meal in many areas of the world, the traditional form differs depending on where you live.
Rice puddingis undoubtedly already a favorite of yours if you enjoy creamy and delectable sweets. And if you’ve never tried it, we’ve got some helpful hints and delectable dishes to tempt you.
Now let’s take a look at the article we’ve compiled:
What is Rice Pudding?
Rice pudding is a dessert prepared with rice, water, or milk, and spices like cinnamon, vanilla, and raisins. Desserts and meals are both served with variations. It is frequently mixed with a sweetener like as sugar when served as a dessert.
It’s simple to make: just combine all of the ingredients in a baking dish and bake.
If you restrict your portion sizes and consume mostly nutritious meals the rest of the day, this dessert may be part of a balanced diet.
To ensure a delicious Rice Pudding must be full of the following ingredients.
Preparation takes about 5 minutes.
It’s also extremely cost-effective, as it only requires a few components!
The Rice
The best rice for rice pudding
Because rice is the major ingredient in this dish, the type of rice you choose is critical to the final result.
Uncooked long-grain or short-grain white rice can be used in this recipe, but not uncooked brown rice, which requires more cooking liquid than white rice. If you’re starting with cooked rice, though, you can use either white or brown rice. Jasmine rice has a lovely flowery flavor, and it’s my go-to rice for rice pudding.
Basmati rice releases its starch, resulting in a creamy, somewhat firm texture that is ideal for rice pudding.
Rice pudding can’t be made using brown rice since it’s too hard.
Risotto rice (arborio rice) is equally as tasty, but it requires a little more liquid and takes a little longer to prepare.
Short grain white rice or jasmine rice are good options if you want rice that is soft but not mushy. It must be uncooked rice.
Cooked rice doesn’t have the same creamy texture as uncooked rice, and the texture of uncooked rice isn’t as appealing – it’s either firm or mushy, and you can’t get the exact soft texture you want for rice pudding.
Milk ( coconut milk)
Any type of milk will work, however, the creamier the results will be if the fat content is higher. Do you want to eat a dairy-free or vegan diet? You may also use canned coconut milk, but be aware that the flavor will be very strong (or try the subtler stuff found in boxes). If you’re starting with uncooked rice, use 4 cups milk; if you’re starting with cooked rice, use 3 cups.
Sugar:
If you want it sweeter, start with 1/3 cup granulated sugar and add more at the end. Play experiment with brown sugars or liquid sweeteners, but start with a few tablespoons and adjust as needed.
Cream
Just a bit, mixed in at the end to provide a slight richness to the texture while also lightening the sauce (it comes out a bit brown from the cinnamon). Substitute butter for the oil – it has a same effect.
For Flavor:
Vanilla, almond, rosewater, orange blossom water, and pandan extract are some of the flavors used. The traditional form is sugared and seasoned with cinnamon.
Add Dried Fruits
Rice pudding is enhanced by the inclusion of raisins, chopped dried apricots, and even chopped dry mango. Add dried fruits in the last ten to fifteen minutes of cooking if you want softer textures. If you like your fruit to have more texture and chew, add it at the end of the cooking process.
Popular in Rice Pudding
While the fundamental meal is quite simple, as I previously stated, different styles may be found in different areas. Some recipes call for additional water, while others call for evaporated and/or condensed milk. The sugar and seasonings are also different.
German Rice Pudding
When served with extra fruit, apple sauce, or fruit compote, this delightful German take on it produces a creamy and deliciously sweet dish that may be enjoyed for breakfast, snack, lunch, or supper.
Creamy Portuguese Rice Pudding (Arroz Doce)
Portuguese rice pudding arroz doce with cinnamon and lemon
Arroz Doce, while not traditional, is a popular Portuguese delicacy that children who grew up with compare to an ice cream cone. It’s usually served cold, although some individuals prefer it slightly warm or at room temperature.
Arroz Doce is created using a short-grain rice (such as arborio rice) that is cooked slowly and is creamier than the restaurant version. It is also seasoned with lemon peel.
Thai Rice Pudding
Thai rice pudding is delicious, nutritious, and healthful. This classic dish, which should be served warm, may be part of your breakfast with fresh fruit on top, or a delicious dessert with marinated berries. Sweet rice (also known as sticky or glutinous rice) is sweetened with coconut milk, brown sugar, and warm spices like cinnamon, cloves, nutmeg, and star anise in this famous Thai delicacy.
The recipe for mango sauce, which has a tropical fruit flavor and is ideal for summer.
British Rice Pudding
For decades, this simple dish has been a mainstay of English dinners.
Short-grain rice, comparable to risotto rice, is excellent for a rich and creamy meal; it also works well as pudding rice.
Classic British toppings like roasted rhubarb, poached pears, or high-quality jam can be added to your handmade rice pudding. Try caramel sauce, amaretto cherries, or cinnamon and raisins instead of the traditional ingredients.
It takes 2 1/2 hours to cook and 15 minutes to stand after taking it out of the oven.
Spanish Rice Pudding (Arroz Con Leche)
Creamy rice pudding with cinnamon in bowl on white marble table. Typical Spanish dessert
The rice is cooked with only a little water and mostly milk in the Spanish version, then seasoned with lemon and cinnamon. The cinnamon lends a lovely warmth, while the lemon brings a pleasant freshness to the dish.
Arroz with Leche literally translates to “rice with milk,” but it’s actually a thick rice pudding that everyone cooks differently.
The most common ingredients are lemon peel and cinnamon sticks, although other recipes also include wine, extra spices, orange peel, and even a coating of caramelized sugar on top.
This traditional Arroz with Leche dish is popular in Spanish families. It’s creamy and sweet, with a hint of lemon. It’s a simple dish that may be served hot or cold. Leftovers are great for breakfast.
Other improved Rice Budding varieties such as.
Vegan Rice Pudding, Coconut Milk Rice Pudding, Banana Rice Pudding, Lemon grass- coconut rice pudding, Creamy rice pudding with cardamom and almonds, Chilled banana and pistachio rice pudding..ect..
How to Make and Serve Rice Pudding
INGREDIENTS
1 cup white rice, long or medium grain
3 to 4 cups milk
1/3 cup sugar
1/4 teaspoon salt
1/2 vanilla
1 tablespoon butter
1/2 cup cream
1/2 cup raisins, 1/4 teaspoon ground cinnamon
INSTRUCTIONS
Combine the rice and milk in a measuring cup.
In a large pot, combine 1 cup uncooked short-grain or long-grain white rice and 3 cups cooked rice. For uncooked rice, use 4 cups milk; for cooked rice, use 3 cups milk.
Toss in the seasoning.
1/4 teaspoon kosher salt and 1/3 cup granulated sugar Scrape the seeds from 1/2 vanilla bean and add the seeds and pod to the pot if using vanilla bean. Add 1 1/2 tablespoons of vanilla bean paste if using. Add any extras you like.
Reduce to a low heat after bringing to a low boil.
Bring the mixture to a boil and stir the rice to keep it from sticking.
Simmer for until the rice is tender.
Reduce the heat to a low level and cook, uncovered, until the rice is very soft and the sauce begins to thicken, about 20 to 22 minutes for uncooked rice and 10 to 12 minutes for cooked rice.
Combine the butter and vanilla essence in a mixing bowl.
Remove from the heat and, if preferred, whisk in 1 1/2 teaspoons vanilla essence and 1 tablespoon unsalted butter until melted. If necessary, remove the vanilla bean pod.
Rice pudding is ready to be served.
As the rice pudding cools, it will thicken even more. If preferred, thin with additional milk and serve warm or cold.
Lovers of food enjoy traveling the world and sampling foods from various cultures. Any foodie can admit that Thai food is one of the best foods one should try. However, it may not be palatable for people who are not used to spicy and hot flavors. The balance of ingredients and flavors is what makes Thai food stand out. Most Thai cuisines are healthy and suitable for vegetarians and vegans.
The best way to learn about a culture is through food. Most cultures, including Thai, have a history of why they eat and prepare foods in a particular way. Thailand is one of the most popular destinations globally, all thanks to great food and cheap cost of living. Also, Thai people are warm and friendly, increasing the feel-good experience tourists look for. This article will give you interesting facts about Thai foods and restaurants.
Thai food is prepared uniquely and is also eaten differently. Understanding their heritage and ways assists other people in appreciating their culture. Most of their food is associated with their struggles and festivals without forgetting their signature spices and why they prefer some herbs to others during food preparation.
Thai people enjoy eating meals together. It is like Thai people to share their meals and they enjoy while at it. A family eats from a single large bowl, and if the meal comprises many sub dishes, there will be different bowls for that. It may be a strange experience, especially for foreigners that people do not eat on their plates. Consuming more than others is considered impolite in Thai culture.
Thai foods are mainly prepared to form fresh ingredients, and their chefs tend to avoid any preserved foods. A typical meal is made of fresh fruit and vegetables, dried products or goods are hardly used. The fact that fresh ingredients are used for food preparations makes it very healthy. Thailand being a tropical country, fresh food is always at every corner, making components affordable.
Rice is the staple food for many Asian countries, and Thailand embraces that quite well. A lot of Thai cuisines have a bit of rice as the main course or a condiment. Rice is an essential part of their culture and is one of the hugest rice exporters. To spice up matters, rice is prepared in all forms and shapes to avoid monotony.
Thai cuisines and foods have an exceptional balance in terms of flavor, making them unique. The fantastic tastes come from a combination of spices that Thai chefs use when cooking. They make their food salty by adding fish and shrimp sauces. The sweetness comes from fruits extracts and palm sugar that is added to foods. A few herbs add up a little spice to a dish if the chef needs the effect. All the herbs, condiments, and spices make Thai food so irresistible. Thai chefs are very attentive to cooking and mixing up the spices to bring about a unique balance.
Thai people enjoy eating a lot from snacks, drinks to main meals. Inquiring whether one has dined is common in Thailand, just like a form of greeting. It is considered polite to offer visitors food and always snack. A shock to many people is that foods are not assigned to a particular time of the day. Most foods are eaten at any time of the day, be it breakfast, lunch, or dinner. Every dish has a signature taste of the four ss: sour, sweet, salty, and spicy.
Fun fact: Thai food is eaten using a fork and spoon. Many foreigners think that Thai food is eaten like Chinese food using chopsticks.
Sovi Wine Co., a Sommelier-owned non-alcoholic wine company, announced today the second product in their wine collection next to Sparkling Rosé– a dry and rich non-alcoholic Red Blend. Crafted with premium, sustainably grown grapes from California vineyards, Sovi Red Blend has notes of black raspberry, dark cherry and baking spices. Sovi Red Blend is now available for purchase online with shipment directly to your door in the U.S.
“As much as we can drink our Rosé all day, let’s face it, there is nothing quite like a good glass of red wine. Our mission was to craft a non-alcoholic wine that had everything we wanted in a red: structure, body, something that could stand up to and be enjoyed with food,” says Julia Littauer, Co-Founder of Sovi and former Sommelier. “For months we trialed removing the alcohol from and blending dozens of red varietals with only one guiding principle: our palates. The result – a bold red blend, without the alcohol. So, pour yourself a glass and be bold!”
Sovi Red Blend is dealcoholized wine from a sustainably grown blend of several Spanish and French grape varieties grapes in California. It is fermented in stainless steel, and partially aged in French and American oak barrels. On the palate, Sovi Red Blend sippers will find velvety tannins that lead to a long finish. It is suggested to consumers to serve in a glass paired with roasted vegetables, grilled meats, hearty stews, charcuterie and aged hard cheese such as cheddar and gouda. Sovi does not need any unnecessary sugars or added flavors, making each serving only 20 calories. Sovi is also vegan, gluten free, low sugar, low calorie, and has recyclable packaging.
From harvest to bottling, Sovi partners with winemakers using traditional methods, achieving the flavor, texture and balance you would expect from a traditional glass of wine. Sovi then uses a state-of-the-art technology to remove the alcohol from their wines, while preserving those delicate aromas and flavors that make each varietal unique. The process of crafting Sovi’s premium, non-alcoholic wine embodies all the history, the tradition, the ritual of making a classic bottle of infamous California wine, but without the alcohol. Every final Sovi product has less than 0.5% alcohol, making it certified non-alcoholic wine.
Consumers can purchase a Sovi Red Blend 4-pack of 8oz cans for $32.00 to be delivered directly to their door through drinksovi.com. For the full list of retailers please visit drinksovi.com and follow Sovi on Instagram at @drinksovi.com.
In recent months a lot has been written about the staffing crisis within the UK hospitality industry, as well as within other countries. As it turns out the lack of employees has also hit other industries, including transport of freight by lorry. It is estimated that the UK is lacking anything up to 100,000 lorry drivers!
An astronomical figure that has led the government to take some drastic action including giving short-term work visas to overseas drivers. The lorry driver situation is two-fold. Firstly, around 14,000 European drivers left the UK either because of Brexit or Covid and only a handful have returned. Secondly, nearly 30,000 driving tests for HGV drivers were cancelled during the pandemic.
The hospitality industry has similar issues, certainly with regard to European workers leaving due to Brexit and Covid. But, unlike lorry driving, which is a highly skilled job taking many months to qualify, the hospitality industry has other more deep seated issues. It has always been accepted that catering is a low-paid, hard job.
Long hours, split shifts, late nights and, sometimes, not very nice customers but there has always been opportunity for career advancement and the prospect of working anywhere around the World. There is currently quite a lot of blame being thrown around but I firmly believe that the industry needs to look closer to home.
I have recently sold my restaurant in France and have been looking at getting some work this side of Christmas before starting my new project next year. As I have family that live in Britain I thought it would be nice to spend some time over there and keep my hand in on the cheffing side and, maybe, learn à thing or two.
My wife is also hoping to get a front of house job. So over the last week we have trawled through job adverts for our chosen area. It turns out there are literally hundreds of cheffing jobs that I could apply for and quite a few front of house jobs. Many adverts are stating “Urgently Required”. Suits us, we will be there early October and want to walk straight into work.
We started out by contacting directly à couple of restaurants that we knew, to be told that, yes, they are recruiting, especially in the kitchen. But they needed to pass our details onto a director or senior manager who would be happy to contact us. One week later we are still waiting for the callback. We have applied to several places that are advertising online – CVs sent, nice cover letter written – still waiting for a response.
If, as an employer, you cannot be responsive at this stage when you are actively recruiting I am not certain I want to work for you. On a positive note I also contacted an agency that places hospitality staff on short-term contracts. They have been extremely responsive and within four days of our initial conversation I have filled their application, discussed payment requirements and been offered work at the pay I want for when we arrive in the UK.
The other major factor affecting UK hospitality is the level of wages. There is an old saying about paying peanuts and getting monkeys, never has this been more accurate. There seems to be a belief that it doesn’t matter who is running the front of house as long as they can carry plates or a tray. Wrong! To be a good waiter/ress or bartender takes a level of skill and education. Think about it – these staff are your sales team. They alone have to communicate with the customer, possibly customers from all walks of life, sometimes angry customers, sometimes overly-friendly customers, drunk customers but customers who are in your establishment with a certain amount of money to spend.
Surely it is your duty, and the duty of your staff, to ensure that those customers leave happy having spent everything they came out to spend! Employing giggly little teenagers because you don’t have to pay them much just doesn’t work. Still employ those teenagers but develop them with training and give them a sense of worth. Whilst trawling through job adverts recently I have discovered the appalling level of wages on offer from our industry.
The National Living Wage in the UK is £8.91. The minimum wage is lower, particularly for 16 and 17 years old. I have seen adverts offering as little as £5 per hour for waiting staff. Even some chef jobs are only paying £8.91 per hour. And we wonder why nobody wants a job in a restaurant and would rather stack shelves in a supermarket. Just for comparison here are some other wages on offer – “replenishment assistant” (shelf stacker to you and me!) £11.73, Royal Mail sorting office £19 per hour, Amazon warehouse £17 per hour.
The hospitality industry needs to shake itself up and invest in its staff with decent pay and training. Tips should never be included as part of the remuneration package, the tip is something that has been left by the customer as à reward to the staff, the employer is responsible for the wages. In some countries working in à restaurant is respected and considered to be à good career, there is a professional attitude both from staff and employers. Some of those restaurants I applied to are having to close two days per week because of a lack of staff.
Surely if the industry was better perceived it would attract quality employees. But the only way that is going to happen is from within the industry itself and not with fancy job titles – I recently came across an advert for a “sandwich artist”! Unfortunately, I have seen these “artists” in action and there really is no artistry and very little training. So, as much as possible we need to give our employees decent working conditions, straight shifts, time off, a sense of professionalism and proper pay and rewards.
Gruvi, a line of non-alcoholic beer and wine led by a dynamic sister and brother duo, today announced its seed capital raise of $2.0 million. The round was led by Rockies Venture Club with participation from Maple Leaf Angels, Head and Heart Capital, several private investors and debt financing through BDC capital. Notable investors include Phil Donne, previous CEO of Campbell Soup and Kellogg Canada, Rita Valois, previous CIO of Treasury Wine Estates and Jim Spatz, President of Southwest Properties. To support leadership and strategy, Phil Donne and Jill Holmstrom, Director of Innovation at SRG, will take on an active advisory role while Rita Valois will join Gruvi’s Board of Directors. The capital will be used to grow the Gruvi team, increase distribution and continue to invest in product innovation.
“Gruvi has seen a lot of recent success in leading the non-alcoholic space with recent product innovations such as the first non-alcoholic Red Wine in a can, a seasonal Peach Pie Ale, and various non-alcoholic beers on draft all across Colorado,” said Niki Sawni, Co-Founder of Gruvi. “We’re very grateful for the support of all our investors to allow us to continue trailblazing a new way to live and socialize with non-alcoholic beverages that make any moment feel a little more Gruvi.”
Gruvi launched in 2019 with only funding from friends and family, and was one of the first non-alcoholic beverage brands to ever exist in the space. Gruvi continues to be a leader in the industry, and has seen an escalated growth of over 400% over the last 12 months. Gruvi is now sold in 1,500 retail locations across the U.S., Canada and Australia including Total Wine & More, Whole Foods, BevMo, Safeway, Target and more. Gruvi was also selected as the Rising Star at the 2021 Expo East Pitch Slam competition. With the $2.0 million seed funding, Gruvi is projected to triple in business over the next 12 to 16 months.
Phil Donne commented, “I’m thrilled to join the Gruvi team and be a contributor to bringing their mission to life. Gruvi’s excellent and delicious range of products have caught the attention of people looking to re-imagine how and what they drink in social settings. Being part of that purpose and community is exciting.”
Earlier this year Gruvi launched their first alcohol-free tasting lounge and taproom in Denver, Colorado and saw great success. The taproom was the first of it’s kind serving draft non alcoholic beer, wine and a variety of alcohol free cocktails.
“The alcohol-free space is quickly growing and many are starting to explore healthier alternatives to alcohol, but the biggest thing still lacking is sober-centric public spaces for people to socialize without the booze,” says Anika Sawni, Co-Founder of Gruvi. “It was pretty much a no-brainer that we wanted to create a pop-up space that pushed the boundaries in what an alcohol free setting could look and feel like. With our new capital, we are excited to continue to explore more opportunities to create those spaces and grow Gruvi’s retail footprint.”
For more information about Gruvi please visit www.getgruvi.com or follow Gruvi on Instagram at @getgruvi.
About Gruvi Gruvi, a line of non-alcoholic beer and wine led by a dynamic sister and brother duo, offer NA Gruvi Secco Wine, Rosé Wine, Red Wine, IPA, Stout, Pale Ale and Lager. With exceptional craft taste, no alcohol and as few as 26 calories for the entire drink, Gruvi can be enjoyed without any regrets, or trade-offs. For more information about Gruvi please visit www.getgruvi.com or follow Gruvi on Instagram at @getgruvi.
