Whats for Lunch? Feb.1, 2012

For todays lunch we are having Hamburgers, Mashed Potatoes & Sauteed Spinach. Please join us.

Beef Facts
All of our beef is coming locally from NY and is grass fed. But what does that mean?
Many of us think of “corn-fed” beef as nutritionally superior, but it isn’t. A cornfed cow does develop well-marbled flesh, but this is simply saturated fat that can’t be trimmed off. Grassfed meat, on the other hand, is lower both in overall fat and in artery-clogging saturated fat. A sirloin steak from a grainfed feedlot steer has more than double the total fat of a similar cut from a grassfed steer.

Grassfed beef not only is lower in overall fat and in saturated fat, but it has the added advantage of providing more omega-3 fats. These crucial healthy fats are most plentiful in flaxseeds and fish, and are also found in walnuts, soybeans and in meat from animals that have grazed on omega-3 rich grass. When cattle are taken off grass, though, and shipped to a feedlot to be fattened on grain, they immediately begin losing the omega-3s they have stored in their tissues. As a consequence, the meat from feedlot animals typically contains only 15- 50 percent as much omega-3s as that from grassfed livestock.

Fun Facts about Burgers
Supposedly, the first hamburgers in U.S. history were served in New Haven, Connecticut, at Louis' Lunch sandwich shop in 1895. Louis Lassen, founder of Louis' Lunch, ran a small lunch wagon selling steak sandwiches to local factory workers. Because he didn't like to waste the excess beef from his daily lunch rush, he ground it up, grilled it, and served it between two slices of bread -- and America's first hamburger was created. The small Crown Street luncheonette is still owned and operated by third and fourth generations of the Lassen family. Hamburgers are still the specialty of the house, where steak is ground fresh each day and hand molded, slow cooked, broiled vertically, and served between two slices of toast with your choice of only three 'acceptable' garnishes: cheese, tomato, and onion.

Whats for Lunch? January 31, 2012

Today our very own Chef Jimmie will feature one of his family recipes. Today the menu will feature Brown Stewed Chicken, Yellow Rice and Braised Cabbage with Carrots. These recipes have been used in Jimmies family for generations and many to come. Bon Appetit.

Fun facts about Cabbage!
For more than 4,000 years, cabbage has been farmed and has been a staple for over Two and a Half millennia. It was the Celts who brought cabbage to Europe from Asia around 600 years B.C. Since cabbage grows pretty well in cooler climates and is known to store well over winter, the cruciferous vegetable soon became a major product in Europe.

Cabbage grows to its full harvestable size with in three months. It has been known that the cabbage yield is greater than that of any other vegetable. That is the reason why it is such a preferred product. Other related cruciferous cabbage cousins include broccoli, Brussels sprouts, kohlrabi, cauliflower, and kale.

The largest cabbage the world has ever seen weighed in at 123 pounds. This monster of a cabbage belonged to a 19 century farmer named William Collingwood. Collingwood hails from the County of Durham in England. The Cabbage weight was recorded in 1865.

Whats for Lunch? January 30, 2012

Todays Lunch menu will feature: Primavera Marinara, Spinach Fettucini and Vegetable Medley.

Fun Facts about Spinach:
- Spinach belongs to the goosefoot family along with beets and Swiss chard.
- Fresh spinach is available year-round.
- Spinach grows quickly. It can be harvested and eaten after only 37 to 45 days!
- California and Texas produce the most spinach in the United Sates. Spinach likes to grow best during the cool winter months.
- The whole spinach plant is picked during harvesting.
- Spinach is an excellent source of many vitamins and minerals, especially folic acid.

Did you know…that leafy vegetables,such as spinach, contain more vitamins and minerals and less calories than other vegetables.

Also happens to be a favorite of a very iconic cartoon. Guess who.

Whats for Lunch? Jan. 27, 2012

On todays lunch menu we are featuring: Herb Crusted Pollock, Wild Rice Pilaf and Steamed Brocolli and Cauliflower with Garlic Oil. Please join us. Bon Appetit!

You can find the pollock anywhere from North Carolina to the Gulf of the St. Lawrence Seaway. Look for underwater terrain that is rocky and as deep as 100 feet for pollock. When fishing for them, be prepared for one that is over 3 feet long and can weigh up to 45 pounds. They are extremely strong fighters that can grow up to 5 inches a year. The growth rate slows down as they get older but they grown nonetheless. The oldest known pollock was documented at 19 years old.

One of the reasons that pollock is sought after is the fact that they are a “white fish”. The lack of oil and the good nutrition that comes with it gives it a high place on the place. It is low in saturated fat and a good source of B12, protein, magnesium, and potassium. But there is one drawback for the health conscience. It is also high in cholesterol.

Whats for Lunch? January 26, 2012

Today on our menu, we are featuring Roasted Chicken, Mashed Potatoes and Sauteed String Beans. Come eat with us. Bon Appetit!

The Healthy Potato Facts
The predominant antioxidants in potatoes are vitamin C, certain carotenoids, and anthocyanins. Potassium helps maintain normal blood pressure. Potatoes are a good source of potassium.

Fun Facts About The Spud!
During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were valued for their vitamin C. And gold, at that time, was more plentiful than nutritious foods!

In October 1995, the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.

American’s Love Their Potatoes: The average person eats 126 pounds of potatoes each year in the form of frozen, fresh, chips and dehydrated. That’s a lot of spuds!

Educated Eaters Visitor

Today Reed Alexander, also known as Nevel from the hit tv show iCarly (nickelodeon) stopped by today to learn about the Educated Eaters Project. Reed has a great passion for food and is involved with President Clintons Healthier Generation. More so becoming interested in improving school food, which is right up our alley. Reed launched the Kewlbites website, fun and informative. Please check it out.

http://www.kewlbites.com/

Todays Menu - 1/23/12

Today we have a change in menu for Lunch. Today we are serving: Jerk Chicken, Plantains and Braised Cabbage. Bon Appetit

Why is Jerk called Jerk?
There are many different theories regarding the term "jerk" which has to do with the process of spicing and grilling the meat. Some say that the word comes from the Spanish "charqui" (term for jerked or dried meat) or from the jerking and poking of the meat with a sharp object, thus producing holes which were filled with the spice preparation.