Feel Good Restaurants

The Great American Takeout: An Urgent Call To Support Your Favorite Restaurant On March 24

The restaurant industry has taken a serious beating over these last few weeks due to the ongoing threat of COVID-19. With Americans staying home and practicing self-distancing, restaurants have seen a massive plunge in revenue — many of which have had to close their doors for the time being.

In an effort to support restaurants and restaurant workers across the nation, a coalition of restaurants are starting that they call The Great American Takeout.

Beginning tomorrow, March 24, here’s what everyone can do to support local restaurant and their workers:

  1. Folks are challenged to order at least one delivery or takeout meal to help the struggling restaurant industry.
  2. Encourage others to participate in the upcoming event on social media, using the hashtag #TheGreatAmericanTakeout
  3. Share a photo of your takeout after it arrives with the hashtag #TheGreatAmericanTakeout

Created by a coalition of restaurants that include Panda Express, Panera Bread, Noodles & Company, Jason’s Deli, Veggie Grill, El Torito, California Pizza Kitchen, The Habit, Lemonade, Modern Market, Ike’s Love & Sandwiches, PizzaRev, and Chevys, the group came up with an unconventional way to support their fellow struggling restaurant owners during these trying times.

The movement is a modern day Hands Across America, but with a little more social distancing and chicken wings. The idea is to get the ball rolling in the country’s minds that there are still restaurants open and in need of support in the weeks or months to come. Gotta think of a good spot to support for this tomorrow. Though, there are three meals in the day, right?


The Best Way To Store Leftover Cooked Pasta

If you’ve cooked too much pasta and you hate wasting food – as do we – then you might enjoy finding out how to store leftover cooked pasta in the future.

Sometimes pasta is misleading. You think you’re cooking a certain quantity, but the results are always way more than you can literally stomach. So, what do you do then? How do you handle it? I personally hate throwing away good food, because I truly care about the planet, about the fact that so much food goes to waste and also, I like to be thrifty most of the time.

There needs to be a solution for storing leftover cooked pasta. After it gets cold, it starts to be clumpy and the texture makes it borderline (or not even) inedible. Luckily, there are a few things you can do to prevent that. Here they are. And the nice thing is that they work with any kind of pasta, from spaghetti to lasagna noodles and everything in between.

If you want to have healthier pasta, here’s how to do cook it.

3 solutions to preserve leftover cooked pasta

1. Keep it in the refrigerator

The leftover cooked pasta has about a two-hour shelf life. That means that you should save it before its time comes (I know, that sounds dramatic, but pasta matters, really. It’s life!) So once it gets to room temperature, and you can’t put it in the refrigerator before then, add it to a container that can be sealed with a lid, or a Ziploc bag, drizzle a bit of olive oil or butter over it, so that the pasta doesn’t stick together and then seal. If you use a Ziploc bag, make sure to squeeze out the air so that no mold or bacteria can grow on the pasta.

One caveat: if it’s fresh cooked homemade pasta, then use some flour on it, not fat.

Your leftover cooked pasta should last about five days in the refrigerator.

Leftover Cooked Pasta: How Do You Store It?

2. Use the freezer

If you want an even longer shelf life, the freezer will do nicely. Store the cold pasta in freezer bags, drizzle once again oil or butter and remove the air from the bag before you seal.

This will ensure that your pasta is viable and great for eating for up to three whole months! Perfect if you’re going out of town for a while and want to expect some good ready to heat up food at home.

When you’re just about ready to eat, make sure you thaw the pasta in the refrigerator; the process lasts a few hours, so you can do it in the morning and then eat in the evening.

3. Tips for saucy pasta

You can only preserve this for one day in the refrigerator, using the previous ‘lightly coat with oil or butter and then seal in a container’ tip. The advantage of this is that the sauce will lend even more flavor to your cooked pasta and the meal is even more ready for devouring the next day. That’s quite the advantage, I would say.

Leftover Cooked Pasta: How Do You Store It?

How do you reheat it?

You could use the microwave, but that’s not the best solution, maybe it’s the least messy. Boil some water and then drop the cold pasta in it for about half a minute, a minute at most. This will heat it up really nicely.

But if your pasta was refrigerated with the sauce, you should warm it up in the oven for about 15-20 minutes. Cover the dish with aluminum foil to seal the moisture in the pasta. You don’t want to have it dry, now do you?

Article by Ruxandra Grecu from So Delicious. View the original article here.

#foodbeast Culture Features Restaurants

This Italian Chef Is Using ‘Ancient Pastas’ To Breathe New Life Into The Cuisine


In a city deeply rooted in age old tradition, where heritage holds true, and the mettle of a chef is tested everyday, Chef Jordan Frosolone of 10 Corso Como is breathing new life into Italy’s storied pasta making history.  Applying old school Italian techniques, Chef Jordan brings history to the forefront to resurrect and refresh pasta recipes that date back centuries.  By taking this singular approach to Italian fare, you are sure to find a unique and authentic experience seldom found at most Italian places. Their ever-changing menu takes you through various regions of Italy that inspired these “ancient pastas” to be brought back into the spotlight.

Since 2003, Chef Jordan has worked as a Chef de Cuisine at Hearth, and more recently, the Director of Culinary Operations for the Momofuku Group in New York.  At 10 Corso Como, Chef prides himself with creating an approachable dining experience that is unrivaled in quality and attention to detail.  The thoughtful use of sustainable, seasonal ingredients, and fresh pasta milled in-house guarantees an immersive Italian episode you won’t soon forget.  Located in Manhattan’s Seaport District, the space is refined, trendy and distinctive; a complement to the fine-dining experience.

With respect to tradition and the desire to develop a deeper understanding of Italian culture and cuisine, Chef Jordan spent two years in Florence and Spoleto, Italy to cultivate his own philosophy of authentic Italian cooking.  It was his time there that drew him to the lore of forgotten traditional recipes that were once commonplace hundreds of years ago.

For example, the “Pasta Struncatura” on the menu is a multi-grain pasta from the Calabria region of Southern Italy, known to be the poorest.  Historically, this pasta was made from whatever scraps or “sawdust” leftovers were available from the floor of the grain mill, typically put together with anchovy paste to compensate for taste.  Also, the “Pasta Suddhi,” is a dish made using barley flour. The use of the robust barley grain is uncommon in today’s practice and was typically used when other grains were scarce.

When asked about his motivation in resurrecting these ancient techniques of pasta making, Frosolone said: “It’s a fascinating history… it is great being able to explore the culture and learn how these communities thrived. I wanted to gain a better cultural understanding and a grasp of its significance firsthand.”

Chef Jordan’s inspiration is drawn from the land itself.  He creates multifaceted dishes that portray Southern Italy’s different regions; serving pasta indegenous to certain areas.  It becomes a subtle history lesson, a beautiful case study on the Italian experience, if you will.

“We highlight simplicity above all, without bringing anything unnecessary to the table.” Says Chef Jordan.  While these dishes are unique and modern in their creation, they stay confident in their roots. It can be seen that these dishes are a true testament to the history of the art of pasta making — walking the line of tradition and innovation.

#foodbeast Cravings FOODBEAST Restaurants Video

Intricate 100-Layer Lasagna Is A Slice Of Heaven That Takes Three Days To Make

When I picture Italian comfort food, a savory slice of lasagna is high up on that list. The meticulous details that go into the dish, coupled with the amount of love to properly bring it to standards makes the layered pasta one of the most iconic foods in history. While most renditions of a classic lasagna fall between 10-20 layers of ribbon pasta and sauce, one variation goes a little further than that. Actually, a lot further.

In a feat of modern achievement paired with traditional flavors, Viale dei Romani, located in Hollywood, CA, created an intricate 100-layer lasagna.

Called the Pasta Alla Piastra, the dish is made in the traditional Emilia-Romagna style, which layers sheets of pasta between a mix of bolognese sauce (made from veal and pork) and béchamel sauce. This process is repeated about 40-50 times between sauce and noodle, adding up to a head-turning 100 layers.

Once the layers are stacked, the lasagna is chilled and sliced into pieces. When ready to serve, it’s seared to a crisp on one side and served with a tangy, flavorful tomato jus.

In fact, the process is so intricate that it takes three days to complete for a single dish.

Lasagna lovers, this decadent dish is truly an item you have to experience at least once if you’re out in the Los Angeles area.

Fast Food

McDonald’s Japan Is Smothering Their Fries In Carbonara Sauce

Photo courtesy of McDonald’s Japan

When it comes to fast food fries, McDonald’s is pretty high up on the list for me. Just give me a piping hot batch straight from the fryer, a generous amount of salt, and some packets of Sweet ‘n Sour sauce and I’m set.

There’s isn’t much to pull me out of my fry routine at McDonald’s, but their newest offering in Japan may make me want to reconsider: Carbonara Fries.

While the sauce isn’t the traditional version made with eggs and pancetta, the Japanese variation features a three-cheese blend made with milk, smoked bacon, and black pepper.

Not too long ago, McDonald’s Japan had a similar offering they called “Try [and] Pour Some Cheese Bolognese” which essentially had guests pouring a cheesy bolognese directly onto their fries. If this loaded fry trend continues in Japan, I’m anxious to see it potentially arrive in the United States.

I guess time will tell, but until then, Mcdonald’s Carbonara fries will be available at participating locations in Japan for a limited time.

Deals Restaurants

Olive Garden Has 10 Free EXTRA Pasta Passes They’re Giving Away Right Now

Photo Courtesy Olive Garden

Getting your hands on an Olive Garden Pasta Pass seems to be getting harder and harder each year. The card is essentially a golden ticket to chow down on as much Olive Garden pasta as you want, every day for three month. It’s beautiful.

While this year’s batch was claimed almost instantaneously, half a second to be exact, Olive Garden is giving fans another shot at the Pasta Pass, free of charge.

In celebration of the 5th anniversary of the Pasta Pass, Olive Garden launched an online scavenger hunt where 10 clever fans will have a chance to get their hands on the coveted meal voucher free of charge.

Earlier this week, the Italian restaurant chain launched a mysterious online countdown clock. Once the clock struck zero, the riddles appeared with the promise of pasta. Here’s an example:

“Organization dedicated to fawning over grand forks’s best food reviewer.” 

Each of the riddles, puzzles, and ciphers led to the name of an Instagram handle, Twitter profile, or Facebook group. Once you figure out the puzzle, send a direct message to the profile with the secret phrase “Pasta Pass Please”. If you’re the first to do so, you’ll get your Pasta Pass.

Olive Garden says they’ll do their best to provide live updates with which passes have already been claimed, but at the time of publication, folks have already begin sleuthing, though none have been claimed yet.

There will only be one clue per profile and only one free pass can be claimed from each profile. More details on the riddles can be found here. Happy hunting, everyone!

Celebrity Grub

Royal Carb Ban: The Queen Shuns Meghan Markle’s Favorite Food

Photo: So Delicious

Tabloids have never met a small piece of information they couldn’t turn into a sign of the apocalypse. It goes the same with a reported royal carb ban that Queen Elizabeth has imposed at Buckingham Palace. The publications transformed this into a war between her and pasta-loving Duchess Megan.

How did this earth-shattering conflict start, you ask? Pretty innocuously, actually. Royal chef Darren McGrady recently said that carb-rich foods like rice, pasta, and potatoes are banned from the menu at Buckingham Palace. Then, the British tabloid The Daily Express turned this into a doomsday event, by connecting the information with the previously known fact that one of Meghan Markle’s favorite foods is pasta.

But the facts are actually much simpler: Meghan Markle simply has to renounce eating pasta just when she’s visiting Buckingham Palace. Because that’s where this royal carb ban is in place. And that is not that frequent of an event. And since the Duchess and her hubby, Prince Harry live at Kensington Palace, they can mostly eat whatever they want 90 percent of the time. That’s not such a raw deal, right?

We already know that plenty of carbs aren’t really healthy to eat, and it’s quite understandable that Queen Elizabeth II, at 92 years of age, prefers to have healthier food that is not very starchy. So, Meghan Markle eating pasta is not some phenomenal act of defiance or something to perpetuate an all-out war. It’s probably just a regular Wednesday for the royal couple.

Meghan has previously said that one of her favorite types of pasta is made with courgettes, aka zucchini, that she likes to slow-cook and basically turn into a “filthy, sexy mush” – her words, not mine.

Now, here is something that really bothers me: Meghan is also banned from eating seafood and garlic on royal tours when she is in the company of the queen. Now, who can be that cruel and ban garlic, I ask? Especially since there are plenty of remedies out there for keeping garlic breath at bay? 

Royal Carb Ban: The Queen Shuns Meghan Markle’s Favorite Food
Along with the royal carb ban, seafood is also a no-no for meals shared by the queen and the duchess.

Other things the queen likes

Since we’ve got you here, maybe you’re curious to learn more things about the queen’s diet. According to Darren McGrady, her favorite snack is a banana. But she likes to eat it in a very royal way. She cuts off the bottoms and cuts the banana lengthwise. Then she slices it in tiny pieces and eats it with a fork.

So yeah, the queen seems to be a rule-breaker. And a pioneer. Usually, you’re scoffed at if you’re not having a rare steak. Because, gasp!, the queen likes to have her meat a bit more well done. Honestly, we have that in common, but please don’t scold me in the comments. I had a bad experience with rare steak in my childhood.

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Article by Ruxandra Grecu from So Delicious. View the original article here.

FOODBEAST Restaurants Video

Dive Into Cuisine Of The Amalfi Coast With This Classic Linguine and Clams Dish

Las Vegas’ Mirage Hotel and Casino is home to Osteria Costa, a casual-dining restaurant that has one particular specialty: Amalfi Coast cuisine.

If you’ve never heard of Amalfi-style food before, don’t fret. Chef Michael LaPlaca is more than happy to take your taste buds on a journey down the Amalfi Coast, which is a stretch of shoreline along the Southern edge of the Sorrentine Peninsula in Italy.

Amalfi cuisine focuses on the flavors of fresh seafood, capturing the essence of the ocean on a plate. A humble ambassador to the sea, Chef LaPlaca gave us an intimate look at one of his signature dishes: Linguine and clams.

Watching him move through the kitchen with authority and finesse as he crafts a union of molluscs and pasta is truly a sight.

Hot oil, garlic, and chili flakes are introduced to a fresh bed of clams. As the flavors meld together in a saucepan, fresh hand-made pasta is cooked and added to the clams and clam stock as the stunning dish comes together.

Chef LaPlaca tells Foodbeast:

“[Linguine and Clams is] one of my favorite dishes but also it really represents the way that it is cooked on the Amalfi Coast. It takes those time-honored traditions — the elegant simplicity of taking simple ingredients such as flour and water — and the fresh seafood from the sea, creating a masterpiece. “

The next time you’re in Las Vegas and want to experience the oceanic zest of the Amalfi Coast, pay a visit to Osteria Costa in the Mirage Hotel. The coastal flavors will sweep your tastebuds like the Amalfi region’s sea breeze.