Betty's Travel with Rick Hall Restaurant - NO PRESCRIPTION -

In this video, Betty and her husband, Rick, a late lunch in the Hall on the river at Boonesborough, Kentucky. Boonesborough is about 20 miles from our house. We stopped at Boonesborough State Park on the way to the restaurant to mark the original location of Fort Boonesborough (Daniel Boone's name). In the restaurant we chose fried banana peppers, cheese, beer Snappy, fried catfish, cole slaw, garlic, cheese Grits, along with a cold soda and a glass of iced tea. I alsoordered an authentic piece of Derby Pie (made by Kitchens Kern) to take home. We have already fried banana peppers, garlic, beans, cheese, catfish, and bettyskitchen derby pie, so we visited the restaurant especially to see the cheese beer. I load of cheese and beer soon! We had a great time (even if it started to rain), and we are honored to have you come along! - Betty:)



http://www.youtube.com/watch?v=JPLMmcO8VdM&hl=en

Betty's Trip to Hall's Restaurant with Rick--NO RECIPE--

In this video, Betty and her husband, Rick, have a late lunch at Hall's on the River in Boonesborough, Kentucky. Boonesborough is about 20 miles from our home. We stopped by Boonesborough State Park on the way to the restaurant to point out the original location of Fort Boonesborough (named after Daniel Boone). At the restaurant, we chose Deep-Fried Banana Peppers, Snappy Beer Cheese, Fried Catfish, Coleslaw, Garlic Cheese Grits, along with a cold soda and a tall glass of iced tea. I also ordered an authentic piece of Derby Pie (made by Kern's Kitchens) to take home. We have already made deep-fried banana peppers, garlic cheese grits, catfish, and derby pie in bettyskitchen, so we visited the restaurant mainly to check out the beer cheese. I will be making and uploading beer cheese soon! We had a wonderful time (although it did begin to rain), and we are honored to have you come along! --Betty :)



http://www.youtube.com/watch?v=JPLMmcO8VdM&hl=en

PorkStar Melbourne Menu Showcase Tour 09 @ Bluestone Restaurant Bar | 22 June 2009

Bluestone Restaurant Bar 349 Flinders Lane Melbourne Vic 3000 Australia www.bluestonerestaurantbar.com.au | Menu | Inspirational menu prepared by Martin Walker. Canapés on arrival. Vietnamese green mango and pork salad on Asian spoon. Oyster and pork crepinette. Pea and ham soup shooter with truffle oil (inspired by the wild pigs search for the truffle). Entrée. Pigs tale - a pork story. Pistachio and pork terrine. Goat cheese panna cotta with bacon syrup. Braised pork belly with Jerusalem artichoke, ras al hanout spiced scallop. Main. Roasted Western Plains Pork rack, smoked potato puree, braised apple and red cabbage. Dessert. Sicilian mince bastilla, apple salsa and a vanilla and pear ice-cream. | Background | PorkStar is a program designed to motivate leading chefs to be ahead of the curve with pork creativity and usage. PorkStars are princes and princesses of pork who are involved in exclusive VIP events, PorkStar dinners and PorkStar degustation lunches. Australian Pork Ltd. have been marshalling an elite group of the country's leading PorkStars who represent some of Australia's finest in culinary talent. Those selected have been honoured as PorkStars in a series of advertisements in food service publications, and more recently in the likes of 'Australian Gourmet Traveller' and 'Vogue Entertaining + Travel', acknowledging their achievement and their contribution. The PorkStar series encourages chefs to engage, experiment, invent and reinvent with the unmatched ...



http://www.youtube.com/watch?v=Ol-Vn-lhyj8&hl=en

Little Known Facts About Cracker Barrel Restaurant Recipes

Cracker Barrel is an old store and restaurant - it is a store because it offers its users antique toys, and of course food. The foods that this restaurant is cooking are country style, those that are cooked using a campfire. As a matter of fact, even the actual restaurant has a country motif designed with checker game sets and rocking chairs.

Cracker Barrel restaurant recipes are truly one of a kind because they give their customers the homey and welcoming feeling that they just normally experience inside their own homes.

This restaurant is serving various types of foods - including breakfast, lunch, and even dinner. In the breakfast category, some of the favorites are the following: Hickory Smoked Country Ham, Homemade Buttermilk Biscuits with Sawmill Gravy, Grits, and Wild Maine Blueberry Pancakes. On the other hand, in their lunch and dinner category, people dig their best dishes such as meatloaf, chicken with dumplings, and even their Roast Beef.

What people like about this restaurant is always struggling to come up with different things to make their customers happy.

These Cracker Barrel restaurant recipes are definitely the kind of foods that people will truly crave for even when they are already in the comforts of their homes. The reason for this is that they were prepared like no other restaurant does. This is why it is already not surprising to find out that a lot of people are being inspired and motivated to cook food as good as those enjoyed at Cracker Barrel.

He Trained in the Restaurant Industry, and Now He Serves the Homeless

Steve Badt prepares meals for people who have no place to live in Washington, DC Steve Badt starts work early, while most people are sleeping. He supervises meal preparation for more than two hundred people. Badt left his job in the restaurant industry seven years ago. He wanted to continue his education and do something different. He now works for Miriams Kitchen, a not-for-profit group. It has been serving meals to homeless men and women for more than twenty-five years. The government says more than thirty-six million Americans do not get enough to eat. Many are homeless. STEVE BADT: "At seven oclock, we will open up the hot (food) line, and that is what everyone is working on. These guys over here are cracking eggs, preparing to do scrambled eggs. We are making biscuits here. These are cream biscuits. Another volunteer (is) on the griddle with ham. We have home fries over there going on. And, a fruit salad over here. Our goal is by 7 am to have all this ready to go to serve a hot meal. The work is not easy for the volunteers at Miriams Kitchen. But Steve Badt has a waiting list of willing workers. Badt says he wanted to change the way soup kitchens like Miriams Kitchen operate. He would like to make them more energetic, like the restaurants where he was trained. There is no lack of comments about the food. STEVE BADT: Seeing them every day in the morning and having them come up to me and going, Oh, that was a great meal. That feels pretty good. Once in a while, they ...



http://www.youtube.com/watch?v=smxf1UZkWDo&hl=en

He Trained in the Restaurant Industry, and Now He Serves the Homeless

Steve Badt prepares meals for people who have no place to live in Washington, DC Steve Badt starts work early, while most people are sleeping. He supervises meal preparation for more than two hundred people. Badt left his job in the restaurant industry seven years ago. He wanted to continue his education and do something different. He now works for Miriams Kitchen, a not-for-profit group. It has been serving meals to homeless men and women for more than twenty-five years. The government says more than thirty-six million Americans do not get enough to eat. Many are homeless. STEVE BADT: "At seven oclock, we will open up the hot (food) line, and that is what everyone is working on. These guys over here are cracking eggs, preparing to do scrambled eggs. We are making biscuits here. These are cream biscuits. Another volunteer (is) on the griddle with ham. We have home fries over there going on. And, a fruit salad over here. Our goal is by 7 am to have all this ready to go to serve a hot meal. The work is not easy for the volunteers at Miriams Kitchen. But Steve Badt has a waiting list of willing workers. Badt says he wanted to change the way soup kitchens like Miriams Kitchen operate. He would like to make them more energetic, like the restaurants where he was trained. There is no lack of comments about the food. STEVE BADT: Seeing them every day in the morning and having them come up to me and going, Oh, that was a great meal. That feels pretty good. Once in a while, they ...



http://www.youtube.com/watch?v=smxf1UZkWDo&hl=en

Melbourne menu PorkStar Showcase Tour 09 @ Bluestone Restaurant Bar | June 22, 2009

http://www.youtube.com/watch?v=Ol-Vn-lhyj8&hl=en