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Restaurant Roe Mimi’s Café… Big, New, Appetizing Additions
There’s always something good going on it seems like every quarter at Mimi’s and this season’s happenings are no exception. There’s so much going on that you’d think that Mimi’s is re-inventing itself in more ways than one. Read on and see for your self why dining at Mimi’s Café is a seasonally new surprise. Here’s some nice tidbits about their presentations… ˇ Hand Breaded: We hand bread our zucchini and all of our breaded chicken items ˇ Hot from the Oven: Our popular quiches, signature muffins, carrot raisin nut loaf |
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Dining Capers Pizza Hut… Blackjack Pizza… Altitude Sweets Bakery… By Steve Mayne
Note: This article covers what I think is pretty bad in food products that reportedly should be pretty good, at least their advertising says they are. With prices increasing from gas to groceries, I’m fed up with what I feel are inferior products and will report on them along with some good products over the next few months. Pizza Hut NO, NO, NO!
Altitude Sweets Bakery Smaller Portions=Same Day Fresh In talking with Pam, partner/owner of this incredible Eastside bakery, she mentioned her frustration regarding getting a message across to some of her patrons. She tries to explain how maintaining daily freshness in her products means that baking in smaller sizes allows a freshness throughout the day that maintains its consistency. In otherwords, when it comes to baked goods, pastries, breads, bigger is not better. She relates that for some time everything could be “supersized”, but the current trend is toward smaller, more healthful portions.
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Chef’s Corner
Chef Franco…
Paravicini’s Italian Bistro…
Editor’s Note: Congratulations go out to owners Ted and Chef Franco for Paravicini’s being selected “Best Of” Italian restaurant in GO magazine’s “Best Of” recent issue. Not only were they selected #1 with the staff of GO, but also were garnered that #1 spot by the readers. By the way, their Lobster Bisque Cappuccino soup is excellent…Steve Mayne
Chef Franco
Chef Franco, brings the best of Italy to the Springs community. From a very early age, Franco was helping at the family’s Italian pastry shop. It was his job to cook the pizzas, and he has never stopped cooking.
In this exciting cookbook, Chef Franco shares stories of his family and traditions. The recipes, preceded with personal stories, have been the cornerstone of his family traditions for many years.
In this book you will learn the art of Italian cooking and the meaning of creating food with a passion. You will find everything from Authentic Italian Dishes to Cookies to cooking tips. Pass by the restaurant, enjoy a wonderful dining experience, then take part of it home for you to create your own traditions with your family.
Chef’s Favorites
“Quick and easy, that’s my style when it comes to cooking at home. I don’t like to spend a lot of time when prepping for entrees especially after a day’s work in the office or in the restaurant and I wouldn’t think you’re any different.
So, enjoy the following, they’re quick and easy.”…Chef Franco
Jombot
Ingredients Needed:
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The Mixologist New Specialty Drinks… By Nate Windham, Beverage Director, Palapa’s Surfside Email: @earthlink.net www.passurfside.com
Editor’s Note: Congratulations to Nate Windham for being honored by GO magazine’s “Best Of” issue, the Gazette’s weekly non-political entertainment magazine, as “Best Bartender” in Colorado Springs. My publication, STEPPIN’ OUT Magazine, has had the pleasure of having Nate pen this column for the past four years and am looking forward to many more years of columns. He is a walking, talking, alcoholic beverage encyclopedia that crafts your cocktails the way they were originally made AND preparing new recipes of his own for your pleasure. Thanks Nate…Steve Mayne, Owner / Editor SO Magazine. As some of you may have noticed I have changed locations. I am currently part of a new concept that has opened its first restaurant on Powers at South Carefree. The new location is called Palapa’s Surfside and it is a casual fine dining restaurant that specializes in fresh seafood, and the rebirth of the cocktail. It is a Key West/Caribbean style menu with fresh fish flown in nearly every day.
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| DINING GUIDE | |
| AMERICAN | BARBECUE |
| BUFFALO/BBQ | FRENCH/CONTINENTAL |
| ITALIAN | MEXICAN |
| EAST INDIAN | CHINESE |
| CARIBBEAN | DESSERTS |
| EVENTS | SPORTS | GOLF | THE ARTS | FEATURES | FOOD & BREW |
| MUSIC | BOOKS | BEAUTY / FASHION | HEALTH / WELLNESS | INTERVIEW |