rw.acetonemagazine.org
New recipes

The Daily Dish: Angry Sushi Chefs Start Actual Knife Fight

The Daily Dish: Angry Sushi Chefs Start Actual Knife Fight



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink.

Angry Sushi Chefs Start Actual Knife Fight

Police were called to a Long Island Japanese restaurant this weekend to settle a fight after tensions between two chefs got so heated that they actually went after each other with their knives. The incident occurred at the Ichiban Sushi restaurant and hibachi grill, and one of the two combatants was so sliced up in the fight that he had to be rushed to the hospital. His doctors said he would be OK. The restaurant manager said he had no idea how things got so out of hand, and that both of the chefs were new to the restaurant.

Woman Wins Pizza for a Year, Donates It All to Homeless Kids

A Detroit woman who was lucky enough to win free pizza for a year from her local Little Caesar's decided to pay it forward and donate the whole prize to the homeless. The winner, 19-year-old Hannah Spooner, said she knew right away that she wanted to donate all the pizza to Covenant House Michigan, a center for homeless youths. Covenant House serves three meals a day as part of its regular work, and organizers said the pizza would be a special and much-appreciated treat.

Carnegie Deli Offers Free Giant Sandwich to Fashion Week Models

Carnegie Deli has created a gigantic new sandwich for New York Fashion Week, and it’s offering a free one to Fashion Week models. The sandwich is made with a mountain of “Paparazzi Pastrami,” “Trendy Turkey,” a “Snapshot of Stylish Swiss,” and is topped with lettuce, tomato and onion on “Runway Rye Bread.” The sandwich will be available throughout September and costs $29.99 — unless you’re a runway model capable of finishing the thing in one sitting.

‘Guac the Vote’ Will Register Voters at Taco Trucks on Every Corner

Latinos for Trump made headlines this month when one if its members warned voters of an “ominous future” with “taco trucks on every corner.” The hilarious blunder has unintentionally led the way for a new movement called “Guac the Vote” to get voters participating in the coming election. The campaign from the United States Hispanic Chamber of Commerce aims to turn taco trucks into mobile voter registration vehicles that both satisfy your appetite and fulfill your American patriotic duty in one fell swoop. Guac the Vote’s ambition is to get a taco truck at every polling location in America this year.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.


New Orleans' Drago's Grilled Oysters

This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. The restaurateur developed the recipe more than 20 years ago in response to the raw oyster scare present at the time. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish.

His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."

Our recipe follows Drago's instructions and celebrates the pride with which the restaurant has been serving this flavorful dish for years. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. The Cvitanovichs have generously shared other Croatian recipes like their stuffed cabbage recipe, fritters recipe, and apple strudel recipe through Klara Cvitanovich.