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  Cerveza Patagonia plants a tree for every case of beer they sell. By  Andrea Romano   September 24, 2020 Hurricane  season can wreak havoc on your home, your car, and even your trees. Many people along the east coast have trees in their yard, which can be vulnerable to the harsh winds, rain, and floods that hurricane season brings. And if they live in a particularly volatile area, they’re always at risk of those trees being uprooted and damaged. But Cerveza Patagonia, a company that brews premium  beer  from the  Patagonia  region of South America, wants to protect your trees from potentially harmful hurricanes this year. Between now and Oct. 30, anyone can sign up for the company’s Tree Protection Program to ensure that if they lose a tree due to the hurricane, they’ll get a replacement for free. This new program fits perfectly in line with Cerveza Patagonia’s mission, which is to plant a tree for every case of beer they sell. “Being from Florida, I understand the pain of hurricane

  Afternoon tea tasty bite recipe. Who doesn't love chocolate. Being the evil ones that we are, we are using celsius instead of fahrenheit. Ingredients 300g dark chocolate, chopped 150g butter, chopped 1 1/2 cups (315g) caster sugar 4 eggs, lightly whisked 1 1/4 cups (190g) plain flour 1/2 cup (125g) sour cream 180g white chocolate, chopped 100g milk chocolate, chopped 150g frozen raspberries Cocoa powder, to dust Method Step 1 Preheat oven to 160°C. Grease a square 23cm cake pan. Line the base and 2 sides of the pan with baking paper, allowing the paper to hang over the sides of the pan. Step 2 Place the chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly. Step 3 Add the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour and sour cream and stir until just combined. Add the white

Description: A turkey air fryer is a lifesaver for a party or a dinner. It prepares a lip-smacking dish in about less than three hours. Turkey is not just food but symbolic of thanksgiving, there is no point in ditching it if you can get a healthier version of the same. Often carrying kilos of oil into the backyard for a turkey to be fried is not at all convenient and thus an alternative that will require no or little oil is more than welcome. Contrary to popular opinion, a turkey air fryer will not make any difference in taste or appearance. It will be equally juicy and tender along with the honey golden glaze that we get to see in a traditionally cooked turkey. Let us look at all the air fryer benefits that can change your total cooking and hosting game.  1. Turkey Air Fryers are Energy Efficient Energy-efficient cooking appliances are winning the market and for justifiable reasons. Any traditional full-sized oven will consume energy like a monster but in case of your air fryer, you

Apparently the stout beer makes a hearty fertilizer. By  Mike Pomranz   June 29, 2020 When bars began to close due to the COVID-19 pandemic, one of the big questions became what is going to happen to all that extra draft beer? Unfortunately, yes, some of it would simply get dumped. But other options are available as well: Finding last-ditch way to repackage it for retail sale. Or distilling it into hand sanitizer. Or, in the case of Guinness, using it to grow Christmas trees. In a recent discussion with the Press Association, Aidan Crowe—director of operations at Guinness’s St James’s Gate brewery in Dublin, Ireland—said that, among multiple outlets for excess kegs of its famed stout, a good chunk of the beer should still make someone’s holiday happy—even if they aren’t able to actually drink it. When bars shut, Guinness offered to recollect unused kegs from pub owners. From there, Crowe explained, “Basically, what we do is we take all the keg beer back, and we decant it, and we disper

Amanda McDonald Restaurant owners, employees, and other customers all have to abide by  safety precautions  to limit the spread of the coronavirus as the number of  cases increases . But the rudest thing you can do at a restaurant doesn't have to do with  wearing a mask  or  washing your hands , even though skipping out on those is incredibly dangerous. TV shows that are canceled or ending in 2020 Benny Mardones, 'Into the Night' singer-songwriter, dead at 73 The Rudest Thing You Can Do at a Restaurant Right Now The rudest thing you could do is making a reservation and then not showing up.  Some restaurants require them in order to have an idea of how many people will be in the space. Knowing who is dining and when can also help with cleaning in between guests. The problem is a big one for some restaurants in Australia. "The no-shows are a killer," Chris Handel, the general manager at one restaurant in Melbourne, told Good Food. "If a party can't make the

Emily Hannemann Updated: Jun. 25, 2020 There are very few foods as versatile as cheese. Whether you’re a fan of string cheese sticks or an amazing grilled cheese, cheese has a special place in our hearts, reserved for the most sacred of snacks. But unfortunately, much like the meatpacking industry, cheesemaking has not been immune from the effects of COVID-19. As a result, you might see prices increase on dairy products. The Price of Cheese Is Always Changing If you were really,  really  paying attention to cheese prices over the past few weeks, you might’ve noticed them dropping—according to The New York Times, they hit record lows in previous months. Then, the price of cheese shot to a 20-year high starting on June 8. What’s up with the huge changes? At first, there was a surplus of cheese to be had as schools and restaurants no longer needed it in large quantities. That caused prices to fall, but it’s led to an imbalance as production slowed because of COVID-19. Workers in productio

Restaurants are much more than places where we feed ourselves, soothe our souls, and mark life’s big moments. They are the backbones of our communities. And they are worth fighting for. We hope we can all eat in their dining rooms, together, one day soon. By  Food & Wine Editors What do you miss most about restaurants right now? I miss the anticipation, the hum, the smells, the glow. I miss how restaurants restore me, whether it’s tacos at a picnic table after a five-and-a-half-hour flight to LAX or a dozen oysters at the counter of my local after work. Most of all, I miss the hospitality of restaurant people, their generosity.                                      This spring, I witnessed that big-hearted spirit more than ever, as food industry leaders met the pandemic with acts of heroism: Chefs turned their restaurants into   community kitchens ; spirits manufacturers   distilled hand sanitizer in addition to vodka . Thousands came up with   new business plans  literally overnigh

My first experience with this dish was in Key West. I was lucky to be “adopted” by wonderful Abuela. To her I will be forever grateful. She also made the best black beans I’ve ever tasted.  Serves 4 ¼ cup/60ml Achiote Oil (sub with olive oil colored with tumeric) 2 pound/900g chicken legs and thighs, cut into 6 pieces (you can use a whole chicken) 1 teaspoon/5ml sea salt 1 teaspoon/5ml black pepper ⅓ cup/79ml sofrito (recipe on page) ¼ cup/59ml pimento stuffed olives, chopped ¾ teaspoon/4ml ground cumin ⅛ teaspoon/.5ml ground cloves 2 cups/500ml long grain rice 4 cups/1 liter homemade chicken stock 1 large bottled roasted red peppers, cut into strips  In a heavy bottom 4 quart/4 liter stockpot, heat the oil over medium-high heat until the oil is shimmering. Season the chicken with salt and pepper. Place as many pieces skin side down to the pan as fit without touching. You may have to cook in batches. Cook 3-5 minute on each side, until well browned on all sides. Remove the pieces and

Serves 4 4 (8oz) 225g salmon fillet, cut in bite size pieces 1 medium zucchini, sliced into rounds 8 oz/225g green beans, cut into 3” strips 7.5cm 1 tablespoon/15ml/14.3g butter Seasoning mix 3 tablespoon 15ml lemon juice 6 tablespoon/90ml olive oil 1 ½ teaspoon/7ml ground cardamom  1 teaspoon/5ml ground star anise  1/2 teaspoon/2ml black pepper  8 oz/225g lettuce hearts, roughly chopped 3 tbsp basil, shredded 1 tbsp mint 14.3g Combine the ingredients for the seasoning mix.  Sprinkle half on the salmon and toss to coat.  Melt butter in a large saute pan over medium heat.  Saute zucchini and green beans for 2-3 minutes.   Add salmon, lower heat to low, cover and cook for 2-3 minutes. Mix lettuce and half of the basil and mint.  Top lettuce with fish mixture. Garnish with remainder of basil and mint sprinkled on top. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadach