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Restaurant | The Fish House

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THE PASSION FOR OUR FOOD

 

Paul Harwood’s Fish House is a new restaurant in Newquay located on Fistral Beach a stones throw from the sea. The inspiration for our food comes straight from the sea, using locally caught fish and shell fish caught straight from Newquay harbour. We use the best seasonal ingredients available, to create rustic dishes with authentic flavours. What better way to finish a day on the beach than watching the sunset eating amazing food and soaking up the atmosphere.

 

 

ABOUT PAUL…

Paul harwood has lived in Cornwall for 25 years and is passionate about cooking seafood having learnt his skills working for Rick Stein for 14 years in Padstow.

Previously Paul spent many years travelling the globe to exotic destinations sampling local cuisine but also fulfilling his other passion of surfing.

When the opportunity arose to open at Britains most famous surfing beach Fistral, Paul and

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New upscale Stone Oak Mexican restaurant Cuishe Cocina Mexicana opening Tuesday in San Antonio from Toro Kitchen + Bar team

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At special events and festivals around San Antonio the last few years, co-owner Gerardo De Anda of the popular Spanish restaurant Toro Kitchen + Bar has made no secret that the food of Mexico would be his next quest.

Tuesday, Oct. 6, that quest becomes a reality with the opening of Cuishe Cocina Mexicana in Stone Oak, just a few doors down from where he opened the first Toro in 2017. A second location of Cuishe is coming Nov. 3 in St. Paul Square near downtown, close to the second location of Toro, according to Cuishe’s Facebook page.

Named for an agave plant used to make mezcal, Cuishe (pronounced KWEE-sheh) will feature more than 150 bottles of spirits distilled from agave, including tequila, mezcal, sotol, raicilla and bacanora, served straight up or mixed in a wide variety of cocktails served not just in glasses, but also in clay cups, gourds

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Eller’s Restaurant to close until Thursday after kitchen worker tests positive for COVID-19

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Eller’s Restaurant in Leicester, Massachusetts, has announced it will close until Thursday after a kitchen worker tested positive for COVID-19.

The restaurant — located in the Cherry Valley neighborhood of the town just west of Worcester — announced the news Monday in a social media post.

“We have one kitchen employee that has tested positive for Covid” the restaurant wrote in a Facebook post. “He is asymptomatic and is still feeling well. No other staff are currently symptomatic.”

The restaurant says it reached the decision to close until Thursday after working with a Board of Health agent.

“This is not been asked of us, as all safety measures have been and are are being taken,” the restaurant says. “However, we would like to wait till all employees that worked with said employee, have been tested and are negative before returning to work for the safety of our team and

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San Francisco’s Farmhouse Kitchen opens glitzy Thai restaurant in Menlo Park, indoor dining included | Peninsula Foodist | Elena Kadvany

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San Francisco Thai restaurant Farmhouse Kitchen has opened a glitzy new location in Menlo Park, offering limited indoor and outdoor dining, takeout and delivery.

Farmhouse Kitchen has revamped the 4,000-square-foot space at 1165 Merrill St., across from the Caltrain station, decking it out with opulent decorations (including handmade gold Thai chandeliers and flower wall), a private dining room, a lounge area with velvet chairs and gleaming full bar. The restaurant opened barely a week after San Mateo County announced that indoor dining could resume at 25% capacity or with 100 people, whichever is fewer.


The ornate dining room at Farmhouse Kitchen in Menlo Park. Photo courtesy Farmhouse Kitchen.

But the “new normal guidelines” for dining in at Farmhouse Kitchen includes a health screening, temperature check, masks required when diners aren’t eating or drinking and parties of no more than six people with reservations capped at 90 minutes. The restaurant also

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New Vietnamese restaurant is immigrant cook’s dream come true

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Meet the family behind Yen’s Kitchen in suburban Lake Worth

Liz Balmaseda
 
| Palm Beach Post

Years before Manh Trac was born in Ho Chi Minh City, his mother performed at the local circus, balancing her petite frame upon spinning barrels. She had terrible motion sickness, but she also had six siblings to help feed. So if it took some daredevil stunts to accomplish that, so be it. 

When that wasn’t enough, Yen Nguyen learned to cook. She set up a lunch stand in an industrial neighborhood and sold steaming bowls of her homemade noodle soups to factory workers on break. Her long-simmered beef pho and pork-broth soups picked up a following. Soon she had a food cart to roll into the local zoo, where she could sell bags of homemade Vietnamese street snacks to visiting families. 

When her son was born, she moved the food enterprise to her front

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New Vietnamese restaurant tells family’s immigrant story

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Years before Manh Trac was born in Ho Chi Minh City, his mother performed at the local circus, balancing her petite frame upon spinning barrels. She had terrible motion sickness, but she also had six siblings to help feed. So if it took some daredevil stunts to accomplish that, so be it. 



a person standing in front of a group of people posing for the camera: Family portrait at Yen's Kitchen, from left: Phuong Trac, Mike Du, Yen Nguyen, Hung Trac, Manh Trac. The Vietnamese restaurant is at 7364 Lake Worth Rd., Lake Worth.


© Allen Eyestone, The Palm Beach Post
Family portrait at Yen’s Kitchen, from left: Phuong Trac, Mike Du, Yen Nguyen, Hung Trac, Manh Trac. The Vietnamese restaurant is at 7364 Lake Worth Rd., Lake Worth.

When that wasn’t enough, Yen Nguyen learned to cook. She set up a lunch stand in an industrial neighborhood and sold steaming bowls of her homemade noodle soups to factory workers on break. Her long-simmered beef pho and pork-broth soups picked up a following. Soon she had a food cart to roll into the local zoo, where she could sell bags of homemade

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Restaurant review: Belfast’s Ginza Kitchen taking steps to ensure a creative taste of the Orient

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New restaurants have been opening in Belfast in the face of appalling economic and social conditions imposed by the pandemic. Stove on the Ormeau Road, Yugo in Ballyhackamore and now Ginza Kitchen on the Lisburn Road are signs of defiance by the restaurant trade and a mark of confidence in the future. There is nothing more reassuring than to see sensible people invest in something perceived as risky at the best of times, never mind during Covid.

nd even more reassuring is the presence of Ben Tsang, one of the city’s most polished and able restaurant managers, who has popped up in Ginza a few doors down from French Village where he established it as one of the Lisburn Road’s best lunch houses.

Ben has form so for Ginza to appoint him to front of house and chef Chee Keong Lau formerly of Dublin’s Zakura in the kitchen shows they

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Closed restaurant donates kitchen space to La Soupe, a charity helping to feed families

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BLUE ASH, Ohio — Two days ago, the La Soupe team was working out of a small building on Round Bottom Road. They were running out of space for their radically changing mission.

Before COVID-19, La Soupe rescued and transformed perishable food donations for hungry kids so they’d have good, nutritious meals on weekends. Since the coronavirus pandemic, the mission has expanded from just kids to entire families.

Then, a restaurateur, who was forced to close his business after the COVID-19 panic, re-purposed his space, opening it to the nonprofit with a mission to feed others.

“It’s huge,” La Soupe founder Suzy DeYoung said. “It’s a huge space – so we can social distance here.”

They couldn’t hit that mark without a bigger place to work – a problem that was solved after a call to action on Facebook and on TV last week.

Enter the Firehouse Grill near Summit

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What It’s Like to Work in a Kitchen – Restaurant Back of the House

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Dan Gentile/Thrillist

A healthy restaurant ecosystem has many components: a charming front-of-house team, cunning managers, and a motley crew of underpaid misfits that are actually cooking your food.

Unless you’ve worked in a kitchen, it’s hard to understand the chaotic dance of a dinner rush. Coded language, constant personality clashes, and thick-as-blood camaraderie are side dishes to every entree you’ve ever ordered.

To turn the world of cooks into an open kitchen, we asked back-of-house staff from around the country to enlighten us on some of the things that they’re always having to explain to their friends who they only get to hang out with on Monday nights.

butter
Dan Gentile/Thrillist

Salt and butter are everywhere

But always unsalted butter. Also, half-sticks of butter look downright cutesy compared to 1lb blocks.
 

Cooks don’t get tipped out

If you’re going by the book, it’s illegal to force employees to pool tips for

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OEM Restaurant And Commercial Kitchen Equipment Parts Suppliers

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Restaurant and Commercial Kitchen Equipment Parts Since 1988

Call (800) 366-9709 for a parts specialist. We supply commercial kitchen replacement parts to the foodservice industry: restaurants, hospitals, schools, institutions, and more. Our site has over 150,000 parts, accessories, tools, food grade chemicals and sanitizers. Find items for cooking, refrigeration, ware-washing, food preparation, exhaust systems, kitchen plumbing, storage and restrooms including elements, fryer baskets and fryer paper, thermostats, solenoids, knobs and dials, burners, switches, hi limits. KitchenStuff is part of the SupplyDIRECT Inc. family of brands, since 1988 located in Atlanta, Georgia.

KitchenStuff prides itself on superior customer service and your satisfaction is our number one goal. Order conveniently from our website or, if you need assistance ordering a repair or replacement part, please call and speak to one of our highly-skilled parts managers. Whether looking for fryer parts or fryer paper, refrigeration gaskets, parts for ice machines, ovens, ranges,

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