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Tag: App Food

  • D’s Breakfast & Burgers in Palmetto offers a hearty country style skillet dish

    D’s Breakfast & Burgers in Palmetto offers a hearty country style skillet dish

    PALMETTO, Fla. — D’s Breakfast & Burgers in Palmetto offers a skillet recipe for a hearty meal.

    D’s Skillet may cook quickly, but there is a lot of prep that goes into it.

    The potatoes alone are a multi-day event.

    D is the proprietor of D’s Breakfast and Burgers Restaurant in downtown Palmetto.

    She’s offering a touch of her Turkish homeland as she creates an American dish.

    First a skillet, country style — everything all together in one dish of collective goodness.

    Then, Turkish coffee served with a piece of Turkish chocolate.

    It’s time for breakfast.

    Step One:

    Crisp your hash browns. D boils potatoes and chills them before shredding them for browning on their flat top grill.

    Step Two:

    Saute two ounces each of the following meats and vegetables in olive oil.

    • Ham
    • Sausage
    • Bacon
    • Tomatoes
    • Green Pepper
    • Onions

    Step Three:

    Cook eggs made your favorite way (over easy!)

    Step Four:

    • Build your dish by putting a bed of hash browns on a plate.
    • Then add the sauteed meats and vegetables.
    • Next, add 2 ounces of shredded Monterey Jack and Cheddar Cheese.
    • Finally, top with your eggs and enjoy.

    Virginia Johnson

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  • Celebrate Mexican cuisine at the 3rd Annual Tacos Fest in Manatee County

    Celebrate Mexican cuisine at the 3rd Annual Tacos Fest in Manatee County

    BRADENTON, Fla. — It’s a dish so beloved it’s got its own day of the week — we’re talking tacos!


    What You Need To Know

    • 3rd Annual Manatee Taco Fest on Saturday, May 4, from noon to 7 p.m.
    • The event is at the Manatee County Fairgrounds, 1402 14th Ave. W., Palmetto 
    • Los 3 Carnales food truck is a return vendor

    Now, people are coming together to celebrate tacos not just on Tuesdays, but on a Saturday too!

    The 3rd Annual Manatee Taco Fest is happening on Saturday, May 4, from noon until 7 p.m.

    Edith Gopar of Los 3 Carnales food truck is a returning vendor.

    Gopar opened her food truck in Bradenton right before last year’s taco fest.

    It was a success — so she’s bringing a second truck with fruit offerings.

    Gopar said she loves to cook her family’s food in the United States and came from Mexico almost 30 years ago.

    “People like Mexican food. And like tacos and everything you know? So that’s why I like it,” she said.

    The festival started as a way to bring vendors and patrons together during the pandemic.

    Now, it’s become an annual event, with more than 4,000 patrons in attendance, organizer Millie Abreu said.

    “I love the fact that I am helping the vendors and the community, right?” she asked, saying the festival is an opportunity to grow community.

    Gopar is ready to squeeze the most out of the festival, with a full menu of Mexican food favorites.

    “Tacos, sopes, gordida, quesadillas,” Gopar said as she squeezed lemons for fresh lemonade.

    Gopar said she’s grateful the people of Manatee County enjoy the dishes of her homeland and she can share this part of her culture.

    Virginia Johnson

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  • Disney Springs’ Summer House on the Lake now open

    Disney Springs’ Summer House on the Lake now open

    ORLANDO, Fla. — Disney Springs’ newest attraction takes the summer vibes to a whole other level.

    Summer House on the Lake, located at West Side in Disney Springs, is a dining destination with a coastal-chic design and a California-inspired menu.

    When you walk in, you’re greeted by “The Cookie Bar,” serving more than 15 different varieties of the restaurant’s signature oversized cookies. Coffee concoctions and cocktails are also available.

    Summer House’s motto is to never say “no.”

    “What’s better to hear?” asked Summer House Chef Ben Goodnick. “Nobody wants to hear ‘no.’ Nobody wants to hear ‘maybe.’ Nobody wants to hear, ‘I’ll think about it.’ We want to hear ‘yes.’ And that’s how I want to make people feel.”

    The destination has three full bars with an emphasis on their exclusive Rosé. It’s poured all day off a Rosé Cart, alongside an extensive wine and handcrafted cocktail list. 

    The outdoor seating at Summer House nestles guests up against the Disney Springs lagoon and the hot-air balloon. You can make reservations here

    Allison Walker

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  • Mixon Fruit Farms switching to mobile food service with new food truck

    Mixon Fruit Farms switching to mobile food service with new food truck

    BRADENTON, Fla. — A popular Tampa Bay Area family farm is turning in their tractors for a new business venture.


    What You Need To Know

    • Since 1939, Mixon Fruit Farms has been a staple to the Tampa Bay Area- known for their oranges and fresh produce — but now they’re going beyond the farm
    • Mixon Fruit Farms has closed their family-owned farm and switched to online retail, as well as starting a food truck
    • It’s a fresh challenge for the family, one that is carrying over some traditions while making new ones

    Mixon Fruit Farms have announced they are closing their family-owned farm and switching to online retail. But that’s not all. They’re expanding their reach thanks to a new set of fresh wheels.

    “It’s been a chance for us to get out and see people,” says Janet Mixon, co-owner of Mixon Fruit Farms.

    Since 1939, Mixon Fruit Farms has been a staple in the Tampa Bay Area. Known for their oranges and fresh produce. But now they’re going beyond the farm.

    “Dean and I talked about it and said ‘why don’t we do a food truck?’,” said Mixon.

    That’s right — Mixon Fruit Farms is now on wheels. As they embark on a new business venture with their food truck.

    “We knew that we were getting older and we should kind of think about retiring,” said Mixon. “When we talked about closing, everybody was so sad.”

    It’s been just a matter of months since the Mixons transitioned to the truck. And already customers are lining up.

    “We’re learning because this is new to us,” says Mixon. “So it’s like okay, if we’re doing something and it’s not working, then we’ll just change it.”

    They also run a pretty tight ship. Co-managed by Marie Lovy, who has been working with the Mixon’s for 11 years and counting.

    “I came to Florida 12 years ago, and this is the only job I’ve ever had was here at Mixons,” said Lovy. “I love the Mixons.”

    It’s a different experience that has all the same favorites, like their famous orange swirl ice cream. Along with a few new goodies, too.

    “When you come to Mixons or get the Mixon Swirl, it’s like being on vacation,” said Lovy.

    A vacation that never ends.

    “We didn’t want to go away,” said Mixon. “When it’s been in his family for 84 years, you didn’t want to just step away and do nothing. We’re looking forward to this. We’re going to have fun.”

    Continuing the fun for other families to enjoy.

    You can still order gifts and fruits through Mixons online. They also take phone orders as well.

    Calvin Lewis

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  • Russell’s Parmesan-Crusted Shrimp Linguini

    Russell’s Parmesan-Crusted Shrimp Linguini

    ORLANDO, Fla. — Nestled up to Lake Ivanhoe, Russell’s is a neighborhood eatery with international flavors.

    French Top Chef Emmanuel Clement has cooked all over the world.

    “I had good training,” he said. Very good training. Very classic French-based, which almost everyone uses worldwide now.”

    His best-seller at Russells, though, isn’t French at all — Parmesan-crusted shrimp linguini.

    “People love it,” he said, smiling. “People just love this dish.”

    So let’s cook!


    Parmesan Crusted Shrimp Linguini

    Recipe for 4

    Shrimp 24 each

    Chopped shallots 3 oz

    Linguini 16 oz

    Chardonnay 2 cups

    Spinach 10 oz

    Heavy cream 3 cups

    Parmesan 2 cups

    Nutmeg 1 pinch

    Salt 1 tsp

    Pepper 1 tsp


    Instructions:

    1. Sweat the shallots in butter, no color

    2. Add Chardonnay and reduce low heat by 5 mins

    3. Add heavy cream and bring to boil

    4. Add spinach roughly chopped, half of Parmesan, and cook for 10 mins, stirring a couple of times

    5. Add salt, pepper, nutmeg, and cook another 5 mins on low heat

    6. Reserve on the side in same pan


    For the Linguini and the Shrimp:

    2 quarts water

    1 Tbsp virgin olive oil

    1 Tbsp salt

    1. Bring to a boil, water, oil and salt; add linguini and cook 10 mins

    2. While the pasta is cooking, bread the shrimp in the other half of the Parmesan and crust in a non-stick, preheated pan for 3 mins each side

    3. Add linguini in the pan with the sauce and stir

    4. Pour linguini in 4 plates and top with the shrimp

    5. Bon appétit!

    Allison Walker

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