French Bread – Le Physalis Restaurant http://lephysalisrestaurant.com/ Thu, 04 Aug 2022 17:48:28 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://lephysalisrestaurant.com/wp-content/uploads/2021/07/icon-2-140x136.png French Bread – Le Physalis Restaurant http://lephysalisrestaurant.com/ 32 32 The Best Toaster Ovens | Comments https://lephysalisrestaurant.com/the-best-toaster-ovens-comments/ Thu, 04 Aug 2022 17:42:54 +0000 https://lephysalisrestaurant.com/the-best-toaster-ovens-comments/ Do you like to move freely in your kitchen? Are you looking for combination equipment to minimize the use of your counter space? Do you prepare or reheat your meals yourself? Then this article is for you. Toasters vs Toaster Ovens Toaster ovens are very different from toasters as they have more functions such as […]]]>

Do you like to move freely in your kitchen? Are you looking for combination equipment to minimize the use of your counter space? Do you prepare or reheat your meals yourself? Then this article is for you.

Toasters vs Toaster Ovens

Toaster ovens are very different from toasters as they have more functions such as baking, defrosting and broiling, to name a few. As a result, toaster ovens are larger in design and take up more counter space than toasters. However, they both use relatively similar amounts of electricity despite their differences in size.

The toaster oven takes longer to heat up than the toaster, but this heat can be regulated unlike most toasters which will automatically turn off at some point.

A toaster tends to overheat and can therefore be dangerous. At the same time, toaster ovens have many functions and if not used properly, they can cause accidents.

Are convection ovens and toaster ovens the same?

Both convection ovens and toaster ovens use the same cooking method which is convection. It is the method in which the heat is evenly distributed in the oven by means of a fan.

That being established, the main difference between these two is their size where a convection oven is larger than a toaster oven. This further means that the toaster oven will heat up faster and the convection oven will retain heat longer. The toaster also comes with a preset menu that makes your cooking experience easier. If you are looking to reduce your energy consumption, the toaster oven is the solution. It will also reduce your electricity bill compared to using the convection oven.

Is a toaster oven worth it?

A toaster oven takes up less space in your kitchen, uses less electricity and heats up faster than an oven. It has more functions than the toaster, and it’s a good investment.

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Reasons for Supply Chain Issues in Central Minnesota https://lephysalisrestaurant.com/reasons-for-supply-chain-issues-in-central-minnesota/ Tue, 02 Aug 2022 17:37:12 +0000 https://lephysalisrestaurant.com/reasons-for-supply-chain-issues-in-central-minnesota/ Road construction projects, auto parts, home improvement projects and other aspects of American life continue to be affected by supply chain issues. St. Cloud State University Dean, School of Public Affairs and Economics Professor King Banaian joined me on WJON. He says China has had continuous shutdowns due to its zero COVID policy. China has […]]]>

Road construction projects, auto parts, home improvement projects and other aspects of American life continue to be affected by supply chain issues. St. Cloud State University Dean, School of Public Affairs and Economics Professor King Banaian joined me on WJON. He says China has had continuous shutdowns due to its zero COVID policy. China has locked down various parts of the country especially the southeast area where there is a lot of trade.

Banaian says the price of shipping goods from China to Los Angeles has increased dramatically 10 to 12 times in 2021, but is now half of what it was even 6 months ago. He says there just isn’t a lot of goods coming in. Banaian asserts that the supply chain problem is an international problem and not just a US problem. He says the United States is not an island, we are in a global economy and are affected by COVID cases and the war in Ukraine.

The subject of the recession continues to be discussed by economists. Banaian says he continues to think a recession will occur in the United States and projects that to happen in late 2022 or early 2023. He thinks many Americans have used up their vacation savings for the past two years and that, coupled with the price of so many items going up, their savings are running out.

Banaian thinks Europe is currently in a recession and everyone will see it in the next few months. He says if China struggles to achieve even zero growth this year, it will be difficult for China and the United States to avoid a recession.

If you would like to listen to my conversation with King Banaian, it is available below.

New Minnesota State Fair Food for 2022

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Bakersfield Matters: Kern County Museum: 16 Acres of Kern’s Rich History Await | Bakersfield life https://lephysalisrestaurant.com/bakersfield-matters-kern-county-museum-16-acres-of-kerns-rich-history-await-bakersfield-life/ Sat, 30 Jul 2022 07:15:00 +0000 https://lephysalisrestaurant.com/bakersfield-matters-kern-county-museum-16-acres-of-kerns-rich-history-await-bakersfield-life/ Perhaps the greatest education one can receive in Kern’s rich history in one place is on 16 acres at the Kern County Museum and its Pioneer Village on Chester Avenue. Founded in 1941, it opened in the Kern County Chamber of Commerce building in 1945. The 1868 Barnes family log home was added to the […]]]>

Perhaps the greatest education one can receive in Kern’s rich history in one place is on 16 acres at the Kern County Museum and its Pioneer Village on Chester Avenue. Founded in 1941, it opened in the Kern County Chamber of Commerce building in 1945. The 1868 Barnes family log home was added to the county fairgrounds property at the time , adjacent to the chamber building, and in the early 1950s the museum was transformed into an educational venue. community cultural facility and center, attracting tourists from near and far.

Each morning, the museum’s executive director, Mike McCoy, strolls through the park and marvels at its growth. “When I came to 2017, I was offended by the state of some buildings,” McCoy said. “There were broken windows and structures in various states of disrepair.” The Kern County Museum Foundation, which oversees the museum and grounds, had gone through five directors in four years before McCoy’s arrival.

Lisa Kimble is an Emmy Award-winning former broadcast journalist who began her career in radio. The opinions expressed here are his own.

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Why the U.S. Fresh Bread Market Isn’t as Outdated as Some Might Think https://lephysalisrestaurant.com/why-the-u-s-fresh-bread-market-isnt-as-outdated-as-some-might-think/ Wed, 27 Jul 2022 17:32:03 +0000 https://lephysalisrestaurant.com/why-the-u-s-fresh-bread-market-isnt-as-outdated-as-some-might-think/ Walmart grocery store bread aisle, Grovetown, USA, April 29, 2022 (Image credit: Wirestock Creators // Shutterstock.com) The U.S. market for fresh bread — a category that includes sandwich breads, bagels and English muffins — may not be one of the sexiest in the basket, but it’s more interesting today than it was. has been for […]]]>

The U.S. market for fresh bread — a category that includes sandwich breads, bagels and English muffins — may not be one of the sexiest in the basket, but it’s more interesting today than it was. has been for many years.

It’s a big category, generating more than $14 billion in annual sales in the United States, according to IRI. It is also a market controlled by a handful of players. Mexico’s Grupo Bimbo, Flowers Foods, Campbell Soup Co. and private label retailers together hold about 75% of the fresh bread market, according to IRI.

However, there are segments of American fresh bread where sales are dynamic and offer bakery groups stronger growth opportunities.

The store center is the main segment of the fresh bread category. It includes slices of bread, bagels and English muffins. The other segment is perimeter bread, where specialty breads like French bread, sourdough and others are marketed and sold. The big brands control the center of the stores. Smaller regional brands are most often found in the perimeter segment.

The Covid-19 pandemic and inflation have brought the fresh bread category back into the spotlight with US retailers and consumers.

Prior to 2020, a higher percentage of US consumers ate out (about 55%) than at home, which meant grocery store sales were down and food sales outside the home were down. house, mainly in restaurants, were increasing.

The long months of restaurant closures, combined with working from home (which to a large extent has remained or at least morphed into a hybrid home-office model) has been a game-changer. Food at home now holds the majority share – around 55% compared to 45% for out-of-home dining – and consumers are making more sandwiches at home, while eating more bagels and English muffins at home, than they weren’t before the pandemic.

Inflation is also positive for the retail fresh bread category. The price of food at the grocery store has increased by double digits over the past year, but it’s still much cheaper to eat at home than to eat out.

Bread remains a staple for U.S. households and brands are keeping consumers interested with strong promotions of up to 50% off the daily retail price despite rising ingredient, freight and labor costs -work.

Retailers also promote their own brands extensively at about the same promotional level as national brand bread makers and, as private label prices are consistently lower than big brands, this has allowed for growth. of the overall private label market share. . Private labels hold the second largest overall market share after leader Bimbo. Flowers Foods is third overall.

NPD will drive the growth of ripe fresh bread in the United States

As this is a mature category, do not expect strong overall sales growth in the US fresh bread market. I expect growth of 1-2% per year at best over the next few years.

Instead, growth will be in innovation in specialty segments such as organic, gluten-free and keto breads, bagels and English muffins, as well as higher-quality breads with retail prices between $5.99 and $7.99.

Less expensive breads, which still account for the majority of sales in the category, are seen more as carriers. The nutritional element comes from, for example, the peanut butter on top rather than the bread itself. Premium breads like whole and multigrain varieties tend to be purchased by consumers looking for nutritional value as well as the taste of the bread itself.

Bread innovation, like what Illinois-based Lewis Bakeries is doing with its Lewis Half Loaf (“half loaf, full flavor” is the bun’s marketing slogan) also offers growth opportunities in the dominant sliced ​​bread segment of the fresh bread category.

For the 52-week period ending March 2022, family-owned Lewis Bakeries, founded in 1925, saw the strongest sales growth, 15%, for any brand in the fresh bread category, according to IRI. This is largely due to its pioneering shorter loaf of bread, which has been strongly accepted by consumers, especially among one- and two-person households, and repeat sales in the markets it has been in. spear.

The bread, known to be called “the stick of life”, is at least 10,000 years old, and sliced ​​bread (the Wonder Bread brand, now owned by Flowers Foods) was first sold in grocery stores in the United States in 1928, according to the Smithsonian Institute. , making it one of the premier consumer packaged food categories.

Looking ahead, here is my summary of the key points of where the market is heading over the next few years.

Industry Consolidation

Big Bread – Bimbo and Flowers Foods – will continue to consolidate their respective positions in the industry, acquiring brands and, to a lesser extent, creating new brands organically. The grand prize for either would be the acquisition of the Pepperidge Farm bread brand, which has a roughly 7% market share nationally according to IRI, from Campbell. Larger players may choose to invest and buy shares in smaller peers, as Flowers Foods recently did with the Best-for-You Baker base crop.

Despite this strong consolidation, there is still room for smaller and more innovative players, and even start-ups, particularly in the perimeter bread segment and even, although to a lesser extent, in the central store segment.

What family-owned Lewis Bakeries, which makes about $350 million in annual sales compared to the billions that Bimbo and Flowers Foods make each year, is doing with its Half Loaf product is a perfect example that there is a space for small players in the space dominated by three big companies and private labels. The key is to find a niche and fill it. Getting to store shelves is the hardest part for small players.

Category Innovation

Most innovations in the fresh bread category will come from perimeter specialty breads – whole loaves of French bread, sourdough and other premium breads – rather than from the central store.

The store center, however, will continue to lead the category in terms of overall dollar sales. Within the central store segment, growth will come from niche bread varieties such as organic, gluten-free, keto breads, new multi-grain varieties and new innovations not yet created.

Additionally, bagels will continue to be the star segment of the mall category. Of the three – sliced ​​bread, bagels and English muffins – bagels have seen the strongest sales growth in recent years.

And bagels in particular, as well as, to a lesser but significant extent, English muffins, have breathed new life into the US fresh bread market. Americans love bagels and since they eat more at home rather than going to the bagel store, it has become the category’s flagship segment.

American consumers are also making more breakfast at home, in part because many continue to work from home all week or at least part of the week. This new phenomenon also promotes sales of English muffins. Retailers see this in their sales data and give both extra shelf space, while dedicating secondary display space to both as a way to increase impulse sales.

Private brands

In the central store segment, house brands of sliced ​​bread, bagels and English muffins rank four to five percentage points behind category leader Bimbo. If the current climate of food inflation continues, I expect private labels to gain one, maybe two points of market share on Bimbo.

However, Bimbo and Flowers Foods have only made small price increases on their brands and continue to promote heavily, which serves as a hedge against the proposition that private label, which is typically priced 30 % to that of the major brands, will gain considerably. apart as consumers go down.

Bread, unlike many other categories, is fairly brand loyal, although retailers have improved the quality of their offerings over the past decade and gained more consumer loyalty to their brands.

Retailers are a strong competitor for brands in the fresh bread category. They own the in-store real estate (shelf space) but depend on the big bread companies to produce their private labels. Because of this symbiotic relationship, I predict that the two, bread makers and retailers, will continue to cooperate and co-exist without major issues.

best bread

The general long-term trend of consumers in the US fresh bread market has been towards an increased flight to quality. This is reflected in the major brand acquisitions that Bimbo (Oroweat and Sara Lee) and Flowers Foods (Dave’s Killer Bread) have made in recent years, as well as the quality improvements and range additions they have made to many of their respective brands.

Cheap sliced ​​white bread still exists and sells, but consumers have increasingly shown over the past decade that they are willing to pay a little more for better quality bread.

This is part of the boom in best for you and premium in the whole packaged food industry. Price still matters, but has become more of a relative variable when it comes to central store bread. For specialty items like bagels and English muffins, quality and taste trump price, within reason of course.

The advent of specialty breads like gluten-free and keto has actually opened up the sliced ​​bread segment to consumers who previously avoided it for health and dietary reasons. Elsewhere, look for more gluten-free, keto and other specialty versions, plus new flavor innovations in bagels.

The good news for those playing in the fresh bread category is that the grim predictions of a few years ago that consumers would turn away from sandwich bread were wrong. Overall sales growth may be flat or minimal, but within segments there are strong opportunities.

Just Food columnist Victor Martino is a California-based strategic marketing and business development consultant, analyst, entrepreneur, and writer, specializing in the food and grocery industry. It is available for consultation at: victorrmartino415@gmail.com and https://twitter.com/VictorMartino01.

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Curtis Stone Meatball Meatloaf Recipe with Passata https://lephysalisrestaurant.com/curtis-stone-meatball-meatloaf-recipe-with-passata/ Mon, 25 Jul 2022 23:46:00 +0000 https://lephysalisrestaurant.com/curtis-stone-meatball-meatloaf-recipe-with-passata/ Meatloaf is the retro recipe people love to hate, but thanks to superstar chef Curtis Stone, it’s getting a makeover. With a few inexpensive ingredients and even a few secret veggies, “meatball meatloaf” is sure to please the whole family. Watch: Curtis Stone makes his modern meatloaf in the video above Watch Sunrise on Channel […]]]>

Meatloaf is the retro recipe people love to hate, but thanks to superstar chef Curtis Stone, it’s getting a makeover.

With a few inexpensive ingredients and even a few secret veggies, “meatball meatloaf” is sure to please the whole family.

Watch: Curtis Stone makes his modern meatloaf in the video above

Watch Sunrise on Channel 7 and stream it for free on 7plus >>

Curtis Stone Meatball Meatloaf with Passata

For: 6

Ingredients:

  • 1½ cups French baguette, cubed (1 cm)
  • ½ cup whole milk
  • 2 packets of 500 g ground beef
  • ½ cup finely chopped fresh parsley
  • ½ cup coarsely grated onion (use large holes on the grater)
  • 1 cup freshly grated parmesan cheese, plus more for serving
  • ½ cup tomato paste
  • 3 large eggs, beaten to combine
  • 1 tablespoon finely grated garlic
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon paprika
  • 6 zucchini, halved lengthwise
  • 1 red onion, cut into thick rings or wedges
  • 1 tablespoon olive oil
  • 1 ½ cups tomato coulis, hot

Method:

  1. Place the rack in the center of the oven and preheat the oven to 180 C/160 C in fan mode. Line a large rimmed baking sheet with aluminum foil (for easy cleanup). Place metal cooling rack on aluminum foil.
  2. In a large bowl, combine bread cubes and milk. Soak 10 minutes, or until bread is very soft. Crush the bread with your hands.
  3. Mix beef, parsley, onion, Parmesan, tomato paste, eggs, garlic, thyme, paprika and 1 tbsp salt into bread mixture. Shape meat mixture into 24 x 11 cm oval loaf; place on a wire rack on a baking sheet. Bake 30 mins.
  4. Toss the zucchini and onions with the oil and season with salt and pepper. Arrange on a baking sheet. Bake for 30 minutes or until an instant-read thermometer inserted in the center of the meatloaf registers 65°C and the vegetables are tender-crisp and starting to caramelize. Leave to stand at room temperature for 10 min.
  5. Remove the meatloaf from the grill, slice and serve with passata, more Parmesan and roasted vegetables.

Curtis Tip: I also like to serve this meatloaf as a “meatball” sandwich. Place hot meatloaf slices in toasted French buns and drizzle with marinara sauce. Top with mozzarella and Parmesan and grill until mozzarella is melted and gooey.

Meatloaf mix can be made up to 1 day ahead; cover and refrigerate.

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Visitors will find everything they need and more in Healdsburg https://lephysalisrestaurant.com/visitors-will-find-everything-they-need-and-more-in-healdsburg/ Sat, 23 Jul 2022 22:00:41 +0000 https://lephysalisrestaurant.com/visitors-will-find-everything-they-need-and-more-in-healdsburg/ Located in the heart of Sonoma County wine country, Healdsburg combines small-town charm with world-class views and wines. The town of 11,275 people sits at the junction of the Russian River Valley, Dry Creek Valley and Alexander Valley wine regions. Restaurants, shops, tasting rooms, galleries and bars line its famous square. Flowing along the east […]]]>

Located in the heart of Sonoma County wine country, Healdsburg combines small-town charm with world-class views and wines. The town of 11,275 people sits at the junction of the Russian River Valley, Dry Creek Valley and Alexander Valley wine regions. Restaurants, shops, tasting rooms, galleries and bars line its famous square. Flowing along the east side of the city, the Russian River invites people to wade in on hot summer days to swim or float.

Here are some local spots visitors should add to their agenda.

Eat Drink:

The Matheson: To escape the crowds of the square, head to Roof 106, the third-floor lounge and bar that’s part of the Matheson. Cocktails and meals are on a first come, first served basis. The main restaurant occupies the ground floor. There’s also a self-serve wine wall with wines on tap adjacent to the restaurant for those who prefer to stay on the go.

Location: 106 Matheson Street, Healdsburg

Hours: 5 p.m. to 10 p.m., Monday to Thursday; 12pm-10pm, Friday to Sunday

More information: 707-723-1106, https://www.thematheson.com

Costeaux French Bakery: Founded in 1923, Costeaux French Bakery is one of the oldest bakeries in the county where customers will find award-winning artisan bread, buttery croissants, classic chocolate chip cookies and St. Honoré cakes topped with rum and cream candies. Diners can enjoy bistro cuisine for breakfast or lunch or sip an espresso in the popular cafe or on the alfresco terrace.

Location: 417 Healdsburg Ave, Healdsburg

Hours: 7:30 a.m.-2:30 p.m., Wednesday-Sunday

More information: 707-433-1913, https://www.costeaux.com

Tuesdays in the Plaza: The city’s weekly summer concerts in Healdsburg Plaza take place from 6-8 p.m. every Tuesday through the end of August. Here you will find amorous entertainment and food vendors.

Location: Healdsburg Avenue and Matheson Street, Healdsburg

Hours: 6-8 p.m., Tuesday

More information: https://www.ci.healdsburg.ca.us/335/Tuesdays-in-the-Plaza

Stay:

Best Western Dry Creek Inn: This pet-friendly hotel is a great jumping-off point for Dry Creek Vineyards, The Square, Lake Sonoma, or the River Rock Casino in Alexander Valley. The inn’s 163 rooms reflect a rustic Italian theme. Rooms at Villa Toscana have jetted tubs, fireplaces, and balconies overlooking a charming square. The inn hosts wine tastings and yoga classes in the plaza each week and has two outdoor pools, a hot tub, steam rooms and saunas, and a fitness center. A continental breakfast is served in the morning.

Location: 198 Dry Creek Road, Healdsburg

More information: 707-433-0300, https://www.drycreekinn.com

Healdsburg Hotel: The only thing better than visiting Healdsburg place is to stay there. This modern hotel features spacious suites, a pool, free breakfast, and bicycles to get you around town. Charlie Palmer’s Dry Creek Kitchen and Pizzando pizzeria are on site.

Location: 25 Matheson Street, Healdsburg

More information: 707-431-2800, https://hotelhealdsburg.com

Outside:

Kayak and canoe trips by the river: Float your cares down the Russian River. The Rio Trip offered by River’s Edge Kayak & Canoe Trips covers a scenic section of a five-mile stretch of the river beginning north of Healdsburg. This three- to six-hour self-guided paddle trip is ideal for swimming, picnicking, fishing, and wildlife viewing. The cost is $75 for a single sit-on kayak, up to $150 for a double kayak or canoe.

Location: 13940 Healdsburg Ave, Healdsburg

Hours: 9am-4pm, Thursday-Monday

More information: 707-433-7247, https://riversedgekayakandcanoe.com

Healdsburg Racing Company: When your stated mission is to make Healdsburg the “healthiest city in the world,” you’ll typically go out of your way to help clients achieve their fitness goals. And that’s exactly what you can expect at Healdsburg Running Co. This Center Street institution is the place to gear up, get training tips, and advice on where to go for to exercise. The store’s weekly group activity lineup includes the Thursday run with the team; Friday Kids Club and trail running on Saturday morning. There is also a women-only running group.

Location: 333 Center Street, Healdsburg

Hours: 10am-7pm, Monday to Saturday; 11am-5pm Sunday

More information: 707-395-0372, https://healdsburgrunningcompany.com

Entertainment:

Raven Performing Arts Theater: This iconic theater has been entertaining audiences since 1949 and today offers an eclectic lineup of classic and original plays, musicals, book readings and comedy performances. This season’s lineup includes The Wizard of Oz and Twelfth Night.

Location: 115 North Street, Healdsburg

More information: 707-433-6335, https://www.raventheater.org

Healdsburg Square: In 1857, entrepreneur Harmon Heald executed his grand plan for his namesake village by building a store and post office, selling lots downtown, and building a town with a Spanish-style plaza. Healdsburg was officially incorporated 10 years later. Today, no visit to Healdsburg is complete without a visit to the square and its restaurants, tasting rooms and shops.

Location: Healdsburg Avenue and Matheson Street, Healdsburg

More information: https://www.ci.healdsburg.ca.us/Facilities/Facility/Details/Healdsburg-Plaza-12

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Diana Cox | Obituaries | The Eagle Tribune https://lephysalisrestaurant.com/diana-cox-obituaries-the-eagle-tribune/ Fri, 22 Jul 2022 07:28:11 +0000 https://lephysalisrestaurant.com/diana-cox-obituaries-the-eagle-tribune/ Diane Cox July 14, 2022 Salem – Diane Martin Cox, 91, of Salem, NH passed away Thursday, July 14, 2022. Born in New Jersey, Diane was the daughter of the late Helen (Norton) and the late Randolph Martin. She grew up in New Jersey, graduated from Millburn High School, and earned her Bachelor of Science […]]]>

July 14, 2022

Salem – Diane Martin Cox, 91, of Salem, NH passed away Thursday, July 14, 2022. Born in New Jersey, Diane was the daughter of the late Helen (Norton) and the late Randolph Martin. She grew up in New Jersey, graduated from Millburn High School, and earned her Bachelor of Science in Home Economics from Cornell University. Diane earned a Masters in Education from Western Connecticut State University. She has lived in New York, California, Connecticut and New Hampshire.
After graduating, Diane worked as a food chemist for the French company RT, where she helped develop the first cake mix. She hosted a TV show promoting French products and worked in the food industry all her life. She taught Culinary Arts at BCVA School in Norwalk, CT. Sewing, cooking and gardening were among her passions. She and her family loved spending summers with her parents in Bermuda. She was an avid outdoorsman who enjoyed hiking, biking, and playing tennis. Diane was a founding member of Rebuilding Together in Santa Rosa, California, an active member of the Rails to Trails Conservancy, volunteered at the Living Room in Santa Rosa, and was a member of Triumphant Cross Lutheran Church. She volunteered at the Bread of Life Food Pantry. Diane and Thomas Cox were married at Christ Church in Short Hills, NJ in 1954. Her husband predeceased her. his three beloved daughters, Martha Cox McKay and her husband Andrew of Boston, MA, Wendy Cox of Warren, VT, and Lisa Stift and her husband Robert of Salem, NH; He will be deeply missed by his four grandchildren, Thomas Stift, and his fiancée Alexandra Harvey, Allison Stift, Alexander Stift and James McKay.
Calling hours are Sunday, July 24, 2022 from 4 p.m. to 6 p.m. at Triumphant Cross Lutheran Church, 171 Zion Hill Rd, Salem, NH. The memorial service is Saturday, September 10, 2022 at Trinity Church Boston 206 Clarendon Street, Boston, MA at 10 a.m. His urn will be interred in New Jersey.
In lieu of flowers, memorial contributions in Diane’s name to: Bread of Life Food Pantry at Triumphant Cross Lutheran Church, Salem, NH. Please go to www.triumphantcross.org. Select the Bread of Life tab and click on the donation link. Please select Food Pantry under “Give to:” and enter in the memo notes “In memory of Diane Cox”.
To send a message of condolence to the family, please view the obituary at www.douglasandjohnson.com.

Published on July 22, 2022

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Where to eat in Montreal https://lephysalisrestaurant.com/where-to-eat-in-montreal/ Wed, 20 Jul 2022 08:53:52 +0000 https://lephysalisrestaurant.com/where-to-eat-in-montreal/ Jnothing like eating in Montreal. It is a city built by the cross-currents of its histories and cultures, a city where French meets English, where Canadian practicality meets cosmopolitanism, and where 16th century fur traders make an impact as outrageous as hipster rock bands like Arcade Fire. If you’re looking for a sleek, Parisian-style bistro […]]]>

Jnothing like eating in Montreal. It is a city built by the cross-currents of its histories and cultures, a city where French meets English, where Canadian practicality meets cosmopolitanism, and where 16th century fur traders make an impact as outrageous as hipster rock bands like Arcade Fire. If you’re looking for a sleek, Parisian-style bistro that still feels modern despite not changing its menu in 20 years, this is the place. And if you’re looking for a fusion restaurant where you can find Argentinian recipes transformed by Quebec flavors, look no further. Ask any local what the one thing you must do the first time you visit Montreal, and they’ll almost certainly tell you the same thing: Eat!

Here’s a list of essential results for where you can – and should – eat while you’re here.

Be quick

Deli Snowdon

If you thought New York had cornered the Jewish delicatessen market, think again. This Montreal institution, owned by the same family since it opened in 1942, is a go-to spot for matzo ball soup, latkes, knishes, blintzes and more. If you’re looking for a quick take-out situation, order one of the smoked meat sandwiches, piled on soft rye bread. While tourists tend to line up for smoked meat at Schwartz’s Deli on the Plateau, locals know that Snowdon’s flavorful and juicy smoked meat is as good as anything you’ll find in Montreal – and it’s not. there is never a queue of tourists around the corner.

See and be seen

Helen

Montreal’s hotspots aren’t three-martini lunches or candle-spending dinners — they’re where artists, writers, musicians and hipsters hang out. Since opening this pizzeria in 2018 in St-Henri, it’s been the go-to place to see and be seen by Montreal’s creative class, and for good reason: the sleek, industrial-chic dining room is one of of the sexiest spaces in the city. , and the accessible menu of pastas and pizzas paired with funky natural wines is fun, tasty, and just original enough to keep things interesting year after year.

hold the meat

Floating Island

Vegetables take center stage at this Mile End restaurant, where Chef Sean Murray Smith offers complex, unexpected tasting menus rich in flavor. The restaurant itself isn’t strictly vegetarian – locally sourced meat or seafood may pop up for a course or two – but the staff are more than adept at tailoring the tasting menu to diners’ dietary restrictions. . Leeks, for example, can be served braised in butter, topped with a dollop of melted Louis d’Or cheese and a dollop of salmon roe. It’s also a great option for foodies: the restaurant is named after Chef Smith’s favorite dessert, so it always retains a swirling flavor of floating island On the menu.

If it ain’t broke

Lemeac

Montreal Tourism/Mayssam Samaha

What’s a trip to Montreal without a little late-night French brasserie meal? Head to Laurier Avenue in the chic French enclave of Outremont for a dining experience that hasn’t changed in years and shouldn’t. Where else, after all, can you get a perfectly truffled salmon tartare, a lovely arugula and fennel salad with lemon and parmesan vinaigrette, or a giant, steaming bowl of fried mussels ? It turns out that many places, but few do it with a quintessentially French precision and endearingly stubborn resistance to change like Leméac.

Snacks

The ice

Montreal Tourism/Bruno Guérin

Ah, poutine. Even though the Montreal food scene tries to aim for European levels of sophistication and elegance, the world will always remember this city (and the province of Quebec, in general) for its greatest culinary contribution, a pile of crispy French fries topped with brown sauce. and topped with chunks of cheese curds. There are plenty of places around Montreal that offer great poutine, but few that shamelessly embrace simplicity like La Banquise. For the record, the menu includes lighter dishes such as sandwiches and salads, but who are they fooling? Crowds come here for the poutine menu, which includes classic and less classic versions, like La Royale, which comes with pulled pork, apples and bacon. Pro tip: If you need an early morning snack to fuel up for the day or to heal the effects of the night before, La Banquise also offers a greasy spoon morning menu which thankfully includes poutines for breakfast.

start Me Up

Olive and Gourmet

If you are in Old Montreal, make this your go-to place for breakfast and coffee. A neighborhood favorite since opening its doors in 1997, this intimate space is now an integral part of the neighborhood, blending in with the surrounding old-world architecture and cobbled streets. If you’re pressed for time, stop by the take-out counter for coffees, espresso drinks and arguably the best croissants in Montreal. If you have a little more time to spare, make breakfast the most important meal of your day with poached eggs, breakfast sandwiches, chia pudding and elegant entrees. pastry. The morning vibes here are, as they say, simply pristine.

under the radar

Baby

Ari and Pablo Schor, former students of The Brothers and Liverpool House, are leading the new wave of restaurants and bars that are sprucing up the Verdun neighborhood with this truly unique corner that is, perhaps unexpectedly, an example by excellence of what makes the Montreal culinary scene so cool. Beba is a hodgepodge of things that, in short, work perfectly together: casual yet special and refined; cool but unpretentious; and a menu that blends Canadian, Argentinian and Mediterranean flavors. Let chef Ari Schor sweep you away with handmade empanadas, zucchini involtini, lamb tartare with capers and anchovies, and halibut cheeks with asparagus, bone marrow and glasswort, then wash down Have it with one of Pablo Schor’s biodynamic wine recommendations.

One for the flow

The Blossom

Montreal Tourism/Alison Slattery

Every inch of this “neo-Japanese” restaurant in the Village exudes sex appeal, and the enormous silk sakura hanging above the bar is one of Montreal’s most stunning, instantly recognizable (and photogenic) icons. For drinks, there’s a comprehensive and robust sake list, with entry-level options as well as more complex offerings for connoisseurs. As night falls, there are a host of lively bars that have a real see-and-be-seen atmosphere. Oh! And the map. It certainly takes some liberties in terms of authenticity – the Bang-Bang cauliflower, while delicious, isn’t exactly traditional – but overall the food is fun, tasty and, in itself, quite Instagram worthy.

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Down at the Farmer’s Market – Mississippi’s Best Community Newspaper https://lephysalisrestaurant.com/down-at-the-farmers-market-mississippis-best-community-newspaper/ Sun, 17 Jul 2022 19:01:56 +0000 https://lephysalisrestaurant.com/down-at-the-farmers-market-mississippis-best-community-newspaper/ By Jennie Guido The downtown farmer’s market keeps growing every season. What was once a place to find vegetables, fruits, cheeses and preserves has become a mecca for talent in our region. A new face in town and at the market is Taylor Stamp and its freshly baked loaves at The Lady and The Pig. […]]]>

By Jennie Guido

The downtown farmer’s market keeps growing every season. What was once a place to find vegetables, fruits, cheeses and preserves has become a mecca for talent in our region.

A new face in town and at the market is Taylor Stamp and its freshly baked loaves at The Lady and The Pig. “The concept of The Lady and The Pig started when I was living in Mexico with my boyfriend where I was always looking for the best torta (sandwich),” Stamp explained. “We were spoiled with authentic stewed meat piled on fresh bread every day. It was such a treat.

With her ideas in tow, Stamp became a Natchezian and soon began sharing her treats with locals. “I recently moved to Natchez hoping to bring back some of the authenticity I have learned during my past six years of travels in Mexico and Vietnam. Once a market gardener myself, I have always made it a point of honor to supply homes and restaurants with local products and provisions. I like to draw attention to the importance of fresh food and its origin. Food has an incredible capacity to bring families and communities It is a pleasure to be part of the shared experience.

Stamp’s story for creating the name of his bakery business comes directly from his experience in Mexico. “There’s a phrase you hear commonly while dining out in Mexico and after feeling quite satisfied (also known as a food coma),” Stamp said. “The locals will say that I arrived at “el mal del puerco”. It translates directly to bad pig, but it refers to that happy feeling you get after a delicious meal. That’s when I thought of the name – The Lady and the Pig. Fresh bread certainly enhances any sandwich or pairs perfectly with a home-cooked meal. Artisan bread, which is celebrated around the world, can be enjoyed in so many ways.

With a name for his company and a concept formed, Stamp began producing breads of all styles and tastes. “With a culinary and agricultural background, artisan bread was naturally the next step,” Stamp added. “I continued to practice the techniques of the trade and I found a new love, pastry.

“You can find our fresh breads and homemade treats at the Farmer’s Market on Saturdays. Some favorites have been our rosemary French baguettes, our ciabatta bread, our New York style bagels and our loaded pecan and almond granola. We’re always trying new things and you can expect exciting things in the future from Lady and The Pig. We also provide limited quantities of fresh bread at the Natchez Olive Market Thursday through Saturday. At this time, we are happy to coordinate special orders.

Do you want to follow the journey of the Lady’s bread? You can find her on Instagram or at the Saturday market.

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The Weekend, 08/07/22: My cake theory on life and eating it too 🇫🇷🇺🇦 https://lephysalisrestaurant.com/the-weekend-08-07-22-my-cake-theory-on-life-and-eating-it-too-%f0%9f%87%ab%f0%9f%87%b7%f0%9f%87%ba%f0%9f%87%a6/ Sat, 16 Jul 2022 16:47:26 +0000 https://lephysalisrestaurant.com/the-weekend-08-07-22-my-cake-theory-on-life-and-eating-it-too-%f0%9f%87%ab%f0%9f%87%b7%f0%9f%87%ba%f0%9f%87%a6/ July 8, 2022 Dear French readers, Marie Antoinette is remembered for saying, “Let them eat cake”. Or maybe it was “they eat cake” when his people, as the story goes, had no bread. But she, apparently, never said either. What she said, during a time of bread shortage in 1775, was: “It is quite certain […]]]>

July 8, 2022

Dear French readers,

Marie Antoinette is remembered for saying, “Let them eat cake”. Or maybe it was “they eat cake” when his people, as the story goes, had no bread. But she, apparently, never said either. What she said, during a time of bread shortage in 1775, was: “It is quite certain that on seeing the people who treat us so well in spite of their own misfortune, we are more than ever compelled to work hard for their happiness. The king seems to understand this truth.

In early 1793, however, her husband, the king, was executed, no matter what he understood. And then, in October of that year, she was too. The Revolution was nearing its bloody end the moment his head rolled. Bastille Day, which the French actually call “the fourteenth of July” or “July 14” is a public holiday that celebrates the Fête de la Fédération, which was first held on July 14, 1790. Many people assume that the holiday commemorates the storming of the Bastille, which was also produced on July 14, only in 1789. But, officially, the holiday is a celebration of the Federation Party first, then the newly formed Republic and then that fateful day in the Bastille.

Charlinda Banks of Frenchly writes about ‘5 Things You Didn’t Know About 14th of July’ and tells a story in it that I found really funny about how the King had no idea all hell was breaking loose . He was kinda, uh, just, like, “eh ? » about the seriousness of the situation.

As I read, in my head, I reimagined the scene where the king realizes things are getting a little risky like this: King Louis XVI, played by Lupine superstar and one of my favorite actors in the world, Omar Sy, wakes up slightly hungover after a night of drinking. He’s about 35 at this point and he’s got a gout in his right toe from all that brioche or cake he emotionally ate last night during his bending. When he finally drags his aching body downstairs, the Duke (who is played by the incredible and talented Jonathan Bailey, of Bridgerton) paces and waits for the King to finally have his coffee to understand the bad news. The king, like most of us, is downright stupid without coffee in the morning. And the pain in his foot makes it worse. Finally, the Duke explodes – he can’t wait for that annoying king to wake up! – and tells him about the storming of the Bastille prison and how the prisoners are freed and the king, with a pained and still groggy expression on his face. the face says, “Wait, what? The people are revolting? And the duke says, “No man. Revolution.Maybe Salt-n-Pepa then plays as the soundtrack with “Whatta man, whatta man, whatta mighty good man…”

Ok, I’m dreaming here and writing a script. Forgive me. (Writers!)

Back to the cakes: I think I told you everything that one day I would tell you my theory of cakes on life. Here it is: I love cakes. Not so much to eat, although that might be nice, but I like to have them on the buffet or in the fridge for my kids or a neighbor or friend dropping by for a slice with a nice glass of cold milk or a cup of afternoon tea. Even better late at night when you can’t sleep. There is a scene in quiz show, one of my favorite films in the world, when the incredibly young Ralph Fiennes, as Charlie Van Doren, arrives at his parents’ house in the countryside late at night and drinks from a bottle of cold milk while eating a piece of chocolate cake mother made. His father, played by Paul Scofield, comes downstairs, awakened by the arrival of his son. Ok, you can actually google this scene and it’s called the “cake scene”. But in case you didn’t, here’s what happens: Mark Van Doren, the father, shares the son’s cake. There is a tender moment between them as they eat, father and son. And then, just when you think Charlie is going to tell his dad about his issues with the game show, he loses his courage. And instead, Charlie says, “You know, I just had the strongest memory. When you get home from school, go to the fridge. Ice cold bottle of milk, big piece of chocolate cake. Just the simplicity of it. I can’t think of anything that will make me so happy again. And his father said, “Not until he has a son.” (These days, the script would read: child.)

I love that my kids, or honestly anyone who visits, feels that way. There’s just something so simple and comforting about cakes, something warm. You just know whoever made this cake put in the effort; it is thoughtful kindness.

Cook, watch & read this weekend:

LIS: Ok, so we have a new Rue du Soleil column by Karen Karbo. It is then good. And it’s all about Karen’s dog, so dog lovers, animal lovers, get ready! You will laugh and you may even shed a tear or two, like I did. And wait until you see the photos of his doggie! I won’t say more because I can’t waste even a second of it, but get ready a glass of cold viognier Where milk, sit in a nice chair, open a window, put your feet up and read. Maybe with a piece of cake, too.

There’s more on Frenchly.us—affordable French wines for July 14 or just summer in general; a trip to Chantilly; a summer reading list; and the French events on the United States which relate (mainly) to July 14th.

WATCH: And we have a review for a new movie hitting Netflix today! A new writer for us, Rebecca Leffler, who is based in Paris, writes about this modern version of the famous 1782 novel by Pierre Choderlos de Laclos, Dangerous relationships. I remember reading it in college and my mind was blown by the concept of the epistolary novel. Surprising. I loved. This new version sets this letter writing in SMS and social media formats and takes place in the southern border town of Biarritz.

Also, we have this new play by Andrea Meyer about the wonderful actress, Juliette Binoche. She has two new movies opening in the US today. I don’t know about you, but I love Juliette Binoche. Andrea’s article literally vibrates.

COOK: Now, if you like my cake idea but have tons of berries on hand and want to make something delicious instead, our wandering writer Catherine Rickman has rounded up some French berry recipes for the summer. They’re easy, they’re fun, and I think they all deserve the stamp of “thoughtful benevolence.”

Okay that’s good. Enjoy the beautiful month of July and all it has to offer. See you next week for a last Le Weekend before taking a 3 week break for some good old fashioned holidays. And then, I’ll be back in August with lots to tell you France.

And come to Frenchly.us to find out more!

See you soon,

Caitlin.

PS: If you like these Le Weekends, feel free to pass them on — Frenchly is growing and getting better and we want as many people as possible to know about our writers and interesting topics!

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