| Chino Hills' City Broiler does it right
City Broiler is an exciting new restaurant that is located in the Cross Roads Market Place in Chino Hills. This large restaurant features two dining areas and a large bar with many television screens to watch your favorite game while feasting on some really delicious and eye-popping dishes. The "East coast steak house" decor features lots of brick and dark woods along with many booths and tables with black and white trim. It's the perfect setting for a relaxing and terrific dining experience for the entire family. The menu has just about everything a true lover of food looks for in a restaurant. There's a multitude of tempting sandwiches, a large variety of fish and seafood entrees, juicy steaks and chicken along with beautiful salads and gourmet pizzas. For starters, I decided to try the Fried Calamari and the Teriyaki Chicken Skewers.
First Colony Coffee & Tea Co. Hires Marketing Specialist
Rachel Kirkpatrick has joined the First Colony Coffee & Tea Co. as the marketing specialist. Kirkpatrick will be responsible for all aspects of marketing and ongoing branding efforts for the company. Prior to working for First Colony Coffee & Tea Co., Kirkpatrick worked as marketing director for WPL, a Virginia Beach, Va.-based landscape architecture, land surveying, and civil engineering firm. While at WPL, Kirkpatrick was responsible for managing all marketing efforts including the web site, promotional materials and presentations. Kirkpatrick has a Digital Design Diploma from the Art Institute of Pittsburgh, Pa. and a Bachelor of Science in Business Administration degree from Western Carolina University in Cullowhee, N.C. First Colony has over a century of experience roasting and distributing gourmet coffees and blending fine teas.
Famous bakery rises from the ashes
Five months after a two-alarm fire tore through the famous Montilio's Bakery in West Quincy, destroying everything from the ovens to the counter tops, the city landmark has risen from the ashes. The sweet smell of cupcakes, cookies, and Italian pastries wafts down Adams Street once again. "It's feels good, it looks good, and our customers are happy," said owner George Montilio, 55, who scanned his store, well known for it's gourmet wedding cakes which have been featured nationally in magazines and on television. The family owned shop, established in 1947, also made cakes for the inaugurations of presidents John F. Kennedy, Ronald Reagan and George H.W. Bush at the bakery's first location in Quincy Center. In October, a fire ripped through its walls and ceilings shutting the store down. Fire officials are still investigating the cause of the blaze.
Make-it-yourself mayo? It's not really that difficult
FORT WORTH, Texas - Most people assume mayonnaise is something you buy in a jar. So what if I told you that you could make your own mayonnaise at home in less time than it would take you to go to the store and buy it? I'm not sure how the idea arose that making mayonnaise at home is a complicated and esoteric process, a task that only gourmet cooks and chefs dare tackle. Yes, the classic whisking-by-hand method can be a little tricky, but with a blender or food processor, it takes just 10 or 15 minutes, and the hardest thing about it is scraping every bit out of the container. If you've never eaten any mayo besides the bought stuff, the rich flavor and delicate texture of the homemade kind will come as a revelation. The bonus for the cook: By presiding over the transformation of egg, oil and liquid into a magically thick, billowy emulsion, you get to feel like an alchemist.
City OKs gourmet liquor store
SAN DIMAS - The city on Tuesday approved the opening of a gourmet liquor store that has prompted outrage from some residents. The City Council granted a conditional use permit to Sid Maksoudian's "Chalet Gourmet," a store that will have high-end alcohol and gourmet treats such as cigars and caviar. The permit, enabling Maksoudian to open, was approved in a 3-2 vote, with councilmen John Ebiner and Denis Bertone opposed. Ebiner, Bertone and many community members argued a liquor store would not be a good match for downtown. The vote ended several weeks of intense discussion over whether to allow the market. "At last I'm free. I have my permit, hopefully, to do business here," Maksoudian said. Ebiner argued there was an "undue concentration" of businesses selling alcohol in the downtown area, using terminology from the state's Alcoholic Beverage Control department to convince the council to oppose granting the permit.
CLUB NOTES: Shannon's Outfield opens Sunday
The Outf eld at Mike Shannon's, 620 North Market Street, is gearing up for another season of fun. It reopens Sunday, the start of baseball season at Busch Stadium.
Patrons will notice plenty that's new — the Lumiere Place VIP deck, a megasize projection TV, and heaters and temporary siding designed to make the venue climate-controlled.
Not new but welcome nonetheless are the Pepper Lounge's signature DJs and staff, Z107.7 appearances, a gourmet hot dog stand and Insidestl.com's T-shirt store.
'KING OF POP' NIGHT
That 80s Club at Rue 13, 1311 Washington Avenue, honors the so-called "King of Pop" during Moonwalker Night on Friday. Admission: $4 for anyone in a Michael Jackson costume. More info at www.that80sclub.us. … The March Eye Candy Party is at 9 p.m.
The silent salesperson
That advice was among those covered by Casey Wilson, retail industry manager for the Maryland Small Business Development Center, in a presentation at the Cultural Arts Center. It was part of a series of "sunrise seminars" Wilson has held around the state. Retail is a challenging field, said Wilson, who has owned and operated shoe stores, optical shops and has been in corporate management. "We used to say in the District (of Columbia): six months to get a shop started; six months for people to get to know it; and six months for it to die before the site was re-leased," he said. Like those shops in the nation's capital, main-street stores have many hurdles, he said. "You have the charm of the historic area, a retro look, people can actually talk to the owner of the store -- something they can't do at a big business," Wilson said.
No need to panic over Passover preparations
Colette Perfit prepared Moroccan chicken with olives, a Sephardic dish, and a roast with dried fruits, a nod to Ashkenazic tradition, for tonight's seder dinner for 13 at her Olivebridge home. "I'm a little stressed right now about it," Perfit said Thursday. "But it's worth it." The busy mother of a 5-year-old decided to enlist some help in the kitchen this year in the form of gourmet take-out. Perfit has purchased a layered roasted vegetable and matzoh terrine and an organic walnut apple haroset from New World Home Cooking in Saugerties, which made seder sides to go in the kosher style. The take-out menu, which included an Alaskan salmon gelfite fish and pans of potato kugel, advertised, "You make the brisket, we'll make the rest!" Perfit also asked her seder guests, many of whom are close family, to cook some Jewish specialties.
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