We Don't Need A Melting Pot... We Have SALAD!!!

     That fresh, crisp, flavorful goodness of a salad makes for a healthy meal, or an amazing starter. Salads offer a smorgasbord of different ingredients all in the same bowl!! I enjoy the eclectic mix of a garden salad, the robust flavors of a "Southwestern-Inspired" taco salad, but can never really decide between the Asian-Fusion, sushi topped salads. There are so many different forms and  types to choose from, but my all-time favorite would probably be a sweet and crunchy fruit salad. I recently visited an establishment that had a lot of salads that had so many ingredients that you normally wouldn't think that comes in a salad. The meats, cheeses, fruits, nuts and veggie combinations had my server returning to the table four times! I ordered a spinach, raspberry & blackened shrimp. They threw in toasted almonds, red onions & dried cranberries, topped with a bacon-blue cheese dressing & there was a raspberry drizzle on the plate. When I saw this picture, it reminded me of my salad, so, I felt inspired to post it. Salads have many health benefits and you don't mind eating your veggies if you have an amazing foundation of mixed greens, a splash of colorful peppers, carrots, onions, fruits to round out the savory, and some protein to give a full-balanced meal to an item that was once an aperitif. So, before you scroll through the entire menu, make a stop at the first two pages to see if you can't find your "salady" tasty bite!


Chef Tara Browning

P.S.- Listed below is a link provided to start your salads off to a great start!!

http://www.eatingwell.com/recipes_menus/collections/healthy_salad_recipes

To Tip... Or Not To Tip....

The "age old" question: "When is it an appropriate time to tip or to not leave a tip?" I've had a few friends ask me this question in recent times, so, I felt compelled to add my take on this topic. I feel like if someone is "servicing" you, tip, if you are doing everything and no one else has provided you with a service, don't. I am a 20%-25% tipper and I feel like that number can either go up or down, depending on the service. I do not tip below 15%, I realize that people have families and bills, so I generally tip within that range. Most of the time, you tip based on the service that has been provided to you & your guests. If you have more than one guest, I would say about $5-$7 per person at the table if you are a party. Depending on how much you spend/spent, add the first two numbers, then, double it for a 20% tip. (i.e. If your check is $75, you would take $7.50+$7.50=$15 tip on a $75 check.) Certain restaurants that have really good food, I want to tip the Chef or if the Maitre D' if he or she had an amazingly positive attitude, I may slide them a few dollars as well. We all know to tip the Valet & your "Carry-Out" specialist. I've had several arguments about tipping the carry-out person. You call in an order & you drive to the destination to pick it up. The carry-out person then checks the order to make sure it's made to your specifications, gives you the proper condiments and silverware, then, you drive off. I've had friends say that this act of "service" does not require a tip. I do. In the service industry, there's the "stereotypes" that coincide with how much you may get. Elderly, foreigners, Jewish, Black Americans and poor White Americans are typically your prime suspects. Not that any of this is true, just certain "stereotypes" against certain age groups or races have resonated within the industry, that certain service industry employees tend  to think that these things are true. Being conscious & aware that people have bills and responsibilities will open your heart (and maybe your wallet a little more) to the people that are servicing you. No, these people are not our slaves, minions, nor our peons, they are in the field to make our lives better and to accommodate us with our "Tasty Bites". 

Love, Live, & Laugh!!

Below I have provided a link with some of the worst Celebrity Tippers Via  Sun Magazine.... This should be interesting!! 

http://www.thesun.co.uk/sol/homepage/woman/2500627/Best-and-worst-of-celeb-tippers.html

Hors D'Oeuvres & Appetizers... What A Way To Start!!

Dinner parties, birthday celebrations, even Thanksgiving deserves a great tray of hors d'oeuvres!! It's the ultimate "munchy" course that you don't have to be so formal about. Also, it's a great way to hold those guests at bay until your amazing dinner is served. I've attended a few gatherings where the appetizer selection was more stunning than the main course! Although, not everyone plans to have better hors d'oeuvres than the entree, but things do happen. Appetizers, whether they contain fruit, vegetables, a great dip, or even a cheese spread make a wonderful connection to setting the tone for the rest of the meal. If you're going to have an appetizer course, derive inspiration from your entree, such as if you're doing Italian, have a great Antipasti tray or some Bruschetta ready at hand. Your guests will immediately know where this culinary voyage will take them. Countries around the world have many different versions of the delightful treats and by exploring them, maybe giving a few experimental ingredients to make them your own. Hors d'oeuvres, apps, aperitif, whatever you decide to call them, should have the starting role at any gathering. Enjoy your BIG & small "Tasty Bites". 


From Our Good Friends at Publix Supermarkets, Here's A Few Appetizer Recipes You & Your Family Can Enjoy!!!  

http://www.publix.com/aprons/meals/Celebrations/RecipeList.do#Appetizers

Chef Tara L. Browning

Sizzlin' & Grillin'

  


       It's Summertime and the BEST way to enjoy your "tasty bites" are grilling and chilling by the pool. I LOVE the summer. My birthday's in the summer, perfect timing for that bikini we've been desperately trying to lose weight for, and of course to GRILL. It seems like everything taste a lot better when it has that slight char flavor and that awesomely-smoky goodness. We've all heard the debates on what's better: charcoal or gas, hickory, mesquite, or applewood, and even the sauce battle, whether if it's sweet and savory or tangy and spicy. I love 'em all. I'm the "grillmaster" in my house and I love charcoal with a blend of mesquite and applewood chips if I'm smoking my meats. That mesquite wood gives it that wonderful classic BBQ taste, but adding those applewood chips gives it another flavorful layer that's indescribably delicious.  I try to make sure that my grill is at the perfect temperature before I add my meats and fruits. Yes, I said fruits!! Have you ever had a grilled banana split or even some grilled pineapple with a rum sauce? It's amazing!! I could give out tips to grill the perfect steak, chicken, and burgers or you can get out there, find you some charcoal bricks and get out there!! :)






Here's some helpful tools you can use for your next Bar-B-Que:



http://www.great-grilling.com/grilling-tips.html

Water, Water Everywhere, Let's All Grab A Cup!!!

                       We've all been told that we must consume at least 64 oz. or a gallon of water each day, but what happens if we don't carry around a gallon of water? Who's going to be responsible enough to have eight bottles of water with them or even count how many bottles of water they drink? I am unique because I usually find myself doing this. If you create a routine for yourself that includes drinking two bottles of water each hour after you wake up, you'll have met your daily water intake around 4PM. Let's consider this, a regular work day consists of an eight hour schedule, you can drink all of your water at work and still be able to have soda, juice or that extra glass of wine with dinner. Drinking water has many health benefits that includes clear skin, helps control your metabolism and it moistens the air in our lungs. (A fact that I did not know.) It detoxifies our system, which means that if we put something which our bodies consider to be "poisonous", our body responds quickly to remove it from our systems. It also provides nutrients to our muscles and joints.
                      A good daily water drinking routine starts when you're young. Your parents are your first influences on life and when you see that your parents drink water, that prompts you to drink more water. We all want to live strong healthy lives and water in its' purest state helps extends our clock for a number of years. Doctors have also proven that water drinkers a less likely to have kidney and liver problems because the water acts like a natural filter. And studies have shown that your ability to lose weight increases simply because you add those extra eight cups of water to your diet. In conclusion, whether its bottled, distilled, purified, or straight out of the tap water is good to you and excellent for you, so.... Water here, water there, let's savor a "Tasty Sip"!!


Chef Tara Browning


P.S.- I've also provided a link to other healthy benefits and advantages to all you water drinkers out there!!! :) Enjoy!!



http://www.mangosteen-natural-remedies.com/benefits-of-drinking-water.html

I'll Take That Fried Please!!!

The myth that fried foods are the most unhealthy has definitely taken a toll over how Americans eat. When you fry food, it doesn't mean that you're infusing the food with the fat that you fry it in, but you're actually sealing in the juices and creating that crispy, crunchy outside that you see when you fry. You have the same results when you "oven fry", the process just takes longer. Fried foods has gotten a lot of "slack" over the years because of all the fat you use, but because people want someone or something to blame for the rapidly growing rate of obesity fried food was a good target. In my "professional" opinion, it doesn't matter what you eat, it's how much of it you consume. I eat fried foods, yes, in moderation, but I have the will-power to do so. If you have a weakness for something, gradually reduce it until you feel you're strong enough to withhold from that item as much as possible. "I'll eat anything fried", is a comment that I hear the most. A lot of things actually taste better fried and many items are best prepared that way. Although it is not the only way, frying foods takes half the time as broiling and a third of the time as grilling. The option of having your food fried as opposed to having it baked or any other preparation is an option for a "cheat day" or if you've had something prepared in any other fashion. For health purposes, it wouldn't be advisable to eat fried food for every part of your meal, everyday, but definitely enjoy yourself. Whenever I bite into a crispy egg roll or savor a sweet doughnut, I realize that from a salty potato chip to a sweet, cinnamon-y crunch of a churro, having something fried is a great comfort food. We all take comfort in fried chicken or chicken fried steak smothered with gravy, but as healthy, responsible adults, we must set an example for our children. Nowadays, our children are eating all fried foods, drinking sodas, not working out and we're are contributing to them becoming diabetic or have high cholesterol before the turn 18. It all starts at home and because we are in charge, we must set the "HEALTHY" example...whether if it's grilled, sauteed, broiled, blackened, or steamed make that choice (every now and then):FRIED!!!!!! And as always, enjoy your TASTY BITES!!  =)






-Chef Tara Browning 


P.S.- Here's a link provided below to ensure that HOW you fry is also a contributing factor, rather than WHAT you fry...




http://www.marksdailyapple.com/can-fried-food-be-healthy/#axzz1tqVOocFf

Location, location, location!!!!!

   Although I do not have my own restaurant yet, I have several influences/mentors who guide me throughout my culinary career who I've grown to trust and value their opinion when it comes to business. A good colleague of mine recently opened an establishment and had to push his soft opening back a few weeks, due to his location choice. He chose an area that was slightly dilapidated, but the growth/development of the area could potentially become a huge success for him. I visited his place and went though his layout and discovered many "flaws" within his establishment. This chef, being in the industry for 12+ years, took heed to my honest opinion and made a few of the changes in which I suggested, but others he gave me very valid reasons why he didn't listen. I first noticed that the neighborhood's lack of police patrol. As I stated earlier, it is being developed and he has hired a private company for security purposes, so, that does help. When choosing a location, I will make sure that the surroundings make my guests feel welcomed, inviting, and safe, but most importantly, I want my guests to be able to see/find my location. My friend's establishment is not that hard to find, but it does sit off the main road. Hopefully, with all of his marketing and his excellent culinary skills, he'll be able to generate enough clientele it won't matter where his establishment is.

    

Location, location, location is the key that can make or break a new restaurant, besides over-spending your budget and not regenerating the incoming profit margin, your location sets the "scene" for your guests to experience what your establishment has to offer.  Once you have chosen the "perfect" place for your establishment, then, it would make the marketing so much easier because traffic around your area, word of mouth, and an excellent menu will have people tearing the doors down. Not every establishment has to have that "five-star" rating as far as location is concerned, as long as the product you give is of quality and the customers are enjoying what they're eating, you could have a truck parked outside and have lines down the sidewalk. When I see my colleague again and explain to him that I want to build my restaurant from the ground up, (I don't think the layout for my restaurant has been created in the 'States yet) I think he'll understand why I've been so meticulous in my decision. Until then, I will continue to deliver and create wonderful food out of the comfort of my small establishment. I hope your location search leads you to your restaurant paradise and enjoy all of your "Tasty Bites". 

-Chef Tara Browning 

  Here's some additional information in searching for commercial real estate/properties that could maybe become your new location!!!

http://www.loopnet.com/Restaurants-For-Lease/