Just like any other Portuguese person, I absolutely love bread and especially stone baked with a dark almost burnt thick crust. For so many years I did not realize how privileged I was, having a wood-fired oven at home and being able to bake homemade bread […]
Tandoori Paneer Tikka at Home
The nice warm weather in the UK at the moment invites for a barbecue outside in the garden, but this paneer tikka recipe can also be made using a traditional oven if you don’t have a tandoori or a barbecue grill. Paneer tikka is usually […]
3 Decadent Vegan Dark Chocolate Snack Bars Recipes
This early May bank holiday weekend I went on a full on dark chocolate bars frenzy! Not to worry, we are still health conscious over here, all of this 3 decadent vegan chocolate snack bars recipes have all of the dark chocolate goodness without any refined […]
Urban Plates Adds 13th Location
Urban Plates Adds 13th Location
Bringing Chef-Inspired, Made-From-Scratch Meals to Woodland Hills
Grand Opening Activities Raise Funds to Benefit Valley Food Bank
WOODLAND HILLS, Calif. – Feb. 5, 2018 – Urban Plates – the fine fast-casual restaurant concept combining the freshness and variety of a food marketplace with fine-dining culinary integrity – announces the opening of its 13th restaurant location
today Monday, Feb. 5, at 21857 Ventura Blvd. in Woodland Hills, California. With an emphasis on serving the highest quality menu options at an affordable price, Urban Plates empowers guests to make good food choices for themselves and their families. Crafting 100% scratch-made food on-premise daily, Urban Plates thoughtfully sources every ingredient, including fresh local produce, grass-fed beef, free-range chicken and sustainably sourced seafood.
“At Urban Plates, we take no shortcuts to provide delicious and nourishing choices for lunch and dinner, and we’re thrilled to bring the concept to Woodland Hills,” said Urban Plates Executive Chef Jim Cannon. “Our ‘seeing is believing’ approach allows guests to choose craveable good food and feel good about it. We forge one-to-one relationships with our guests through a commitment to food education and memorable experiences.”
Urban Plates’ vibrant, line-style layout presents engaging chefs at each station serving complete plates, hand-tossed salads, hand-carved sandwiches, hot and cold sides, composed bowls, and made-from-scratch desserts. Beverages include housemade natural juice Replenishers, Kombucha on tap, and regional craft beers and wines.
With each new restaurant opening, Urban Plates strives to support local communities through charitable contributions. UP Woodland Hills has partnered with the non-profit Valley Food Bank in Pacoima, Ca., which serves more than 180,000 people in need in the San Fernando Valley. Urban Plates will provide Valley Food Bank with 100% of donations collected during grand opening events. Every Urban Plates location features warm, rustic indoor-outdoor dining space, comfortable seating and communal tables for couples, families and groups. Take-out ordering and catering are available online and by phone, with local delivery via DoorDash.
Menu prices start at: $12.50 for a Plated Meal with two sides and grilled rustic bread; $9.50 for Hand-Tossed Salads and Hand-Carved Sandwiches; and $10 for new chef-crafted Bowls. Kids’ Meals start at $7.50. The Woodland Hills’ hours of operation are: Sunday-Thursday 11 a.m. – 9:30 p.m. and Friday-Saturday 11 a.m. – 10 p.m. For additional information on Urban Plates, please visit www.urbanplates.com.
Urban Plates is a fine fast-casual restaurant concept combining the freshness and variety of a food marketplace with fine-dining culinary integrity. Founders and industry veterans Saad Nadhir and John Zagara opened the first Urban Plates in San Diego in 2011 with a passion for serving nourishing food that makes you feel good. Urban Plates provides fresh, made-from-scratch plated meals, entrée salads, handcarved sandwiches, hot and chilled sides, seasonal soups and braises, as well as natural juice Replenishers and desserts. The company’s fundamental philosophy to invest in food quality is behind thoughtful sourcing, which includes grass-fed beef, free-range chicken, sustainably sourced seafood and more. Every menu item is prepared on-premise daily at each of the company’s 13 California locations, including Aliso Viejo, Brea, Carlsbad, Del Mar, Dublin, Irvine, La Jolla, Pasadena, Playa Vista, Pleasant Hill, Thousand Oaks, Tustin and Woodland Hills.
www.urbanplates.com.
The post Urban Plates Adds 13th Location appeared first on Urban Plates.
Urban Plates Spring Menu Launch
Spring has sprung, the weather is brightening and the chefs at Urban Plates have put together a Spring Menu that will lift your spirits and carry you cheering out of Winter!
We are thrilled to introduce a unique selection of brand new dishes and delighted to bring back some fan favorites that you’ve been asking for. Our Spring seasonal offerings continue our tradition of introducing menu items that reflect our commitment to serving high-quality dishes at affordable prices. We want to empower our guests to eat the way that fits them and their families, and that means keeping things exciting and fresh – so prepare your tastebuds for a Spring menu that delivers plenty of both!
WHAT’S NEW?
Miso Barramundi Sea Bass
Barramundi is a sea bass native to Australia and the Indo-Pacific region, and is often referred to as “Asian Sea Bass.” The word “barramundi” is Aboriginal for “large-scaled silver fish” and this lean protein source is a mild but flavorful white fish perfect for spring plates. And while it has only half the calories of salmon, barramundi provides surprisingly healthy levels of Omega-3 fatty acids.
What’s more, if you like miso, you’ll love this sustainably-harvested sea bass, which is marinated for 8-hours in our signature sauce, then baked and topped with our house-made, dairy-free Sesame Ginger Lemongrass Sauce.
And while all of our sides are made to complement this protein, we recommend pairing it with organic white rice, organic brown rice, asparagus or our new Harissa Cauliflower (introduction below).
Thai Shrimp Salad
Our new Thai Shrimp Salad is a light, crunchy tossed salad hearty enough to satisfy even the largest of appetites. We start by marinating large skewered shrimp in garlic, lemongrass, ginger and sesame oil, and then cooking them to fluffy perfection.
To build the salad, we mix our UP lettuce blend with organic tomatoes, scallions, cucumber, daikon, red bell pepper, and pickled shiitake mushrooms. We top it off with glass noodles, cilantro, and crispy wontons, then drizzle that medley with green siracha sauce and scratch-made Miso Lemongrass Mint Dressing. And for the finishing touch, we garnish your dish with those skewers of plump, juicy shrimp for a culinary experience your taste buds will never forget.
Chickpea and Kale Soup
Our Chickpea and Kale Soup is an excellent choice for those with uncompromising dietary demands. Full of flavor and gluten-free, this mouthwatering dish is also dairy-free, and vegan. We combined cooked chickpeas, black kale, vegetable stock, coconut milk, and a unique blend of savory spices to make this refreshing soup a first choice, even on warm spring days.
Cantaloupe Pineapple Mango Replenisher
While we wave goodbye to our Pomegranate Cranberry Apple Replenisher from the Winter menu, we welcome a new fruity beverage aboard. We use fresh organic chunks of Cantaloupe, Pineapple, and Mango and combine them with Organic Apple Juice to create a vibrant, vegan beverage free of gluten and dairy.
WHAT’S BACK?
Harissa Cauliflower
We like to think we started the Harissa trend, and to celebrate that pioneering spirit, we are bringing this hot side dish back for the Spring lineup.
Commonly used in popular Moroccan cuisine, Harissa is a Tunisian Chile Paste made of dried chiles, olive oil, and garlic. We’re adding this bold sauce to pan-roasted cauliflower and zucchini, to spice up your spring time!
Coconut Lemon Cake
We are temporarily retiring our winter Fresh Apple Layer Cake and replacing it with a resounding favorite of Urban Plates regulars – our Coconut Lemon Cake!
This delicious made-from scratch dessert is made of coconut cake layers, lemon curd, coconut cream filling, lemon frosting, and is covered in toasted coconut. The cliff notes on this cake is simple: lots of lemon, lots of coconut.
We take great pride in offering our guests a rotating menu of delicious, seasonal dishes that shake up routines and open minds (and palates) to new and exciting culinary adventures. Enjoy our new seasonal Spring menu selections!
Cheers,
Chef Jim
The post Urban Plates Spring Menu Launch appeared first on Urban Plates.
Lamb Osso Bucco for Spring
Spring is one of my favorite times of the year. It is the awakening of all the plant life surrounding us, an indicator of warmer weather and longer days filled with more sunlight. With the spring bloom comes a bounty of fresh new produce and I look forward to the burst of greenery available after the winter months.
I lived in Italy for a year traveling from the south to the north working in small restaurants, wineries, with cheesemakers and in bakeries. I had the opportunity to start my culinary adventure in March when lamb are abundant and often prepared for family gatherings and holidays. I had not eaten much lamb before traveling to Italy that spring, but I quickly grew to love the flavor, tenderness and unique cuts I tried in the many different preparations. Every year as spring approaches I look forward to preparing lamb and fall back on some of the recipes I recorded during that exciting adventure.
In preparation for spring at Urban Plates, I wanted to use lamb as the center of our newest limited time dish. After carefully sourcing a sustainably raised grass-fed lamb and testing many cuts I landed on the shank, also known as “osso bucco” in Italian preparations. The inspiration for an osso bucco dish came from working in a small family owned restaurant in northern Italy where they slow cooked lamb in a wood fired oven with stock and spring vegetables.
Our Lamb Osso Bucco is made with a classic red wine sauce reduction infused with organic carrots, onion, celery, thyme, oregano, rosemary, lemon and bay leaf. Once the sauce has only a hint of acidity and the herbs have bloomed, we combine the bone-in lamb with our scratch-made chicken stock and the wine reduction sauce. We then slow cook everything overnight until the lamb is spoon tender and almost falling off the bone. This slow and careful, yet simple preparation make this a hearty and delicious braise with a light bodied sauce. The Osso Bucco is served with our scratch-made mashed potatoes and topped with a mint gremolata – an Italian herb sauce made from fresh raw mint, lemon zest, garlic and a hint of spices. This bright green sauce adds a refreshing aspect to the whole dish and pairs perfectly with the earthy lamb.
I hope you enjoy this beautiful offering as a limited time addition to our menu at an affordable price for you and your family. Perhaps it can become your new tradition for the spring!
Cheers,
Chef Jen
The post Lamb Osso Bucco for Spring appeared first on Urban Plates.
Are We Rinsing With Mouthwash Long Enough?
Commercial mouthwashes are used for various purposes including getting rid of bad breath, plaque, gingivitis, etc. The American Dental Association provides a very detailed write-up on mouthwash. You may be able to get a similar benefit from a saltwater and hydrogen peroxide solutions. Many dentists state that you only need to brush and floss to support a healthy mouth.
What I have always wondered though is, assuming there is some benefit from using mouthwash, am I getting any benefit from them? The reason I question this is because the recommended rinse duration on most mouthwashes range from 30 seconds to one minute. I think I rinse for maybe 20 seconds at best. Do you rinse for one minute?
There are tons of mouthwashes out there so it can be a challenge to pick the right one for you. I found the following information for various brands of mouthwash:
| Mouthwash Brand | Rinse Duration (seconds) | Alcohol Free? | Ratings | ||||
| Ranker | Faveable | Bestlisto | Tenbestreview | Bestseekers | |||
| Listerine | 30 | No | 1 | 1 | 4.5 | 6 | |
| Crest | 30 to 60 | Yes | 7 | 4 | 8 | 8 | 5 |
| Scope | 30 | No | 2 | 2 | |||
| Colgate-Palmolive | 30 | Yes | 3 | 3 | 4 | ||
| Oral-B | 30 | No | 4 | 4 | |||
| Biotene | 30 | Yes | 6 | 2 | 6 | 6 | 2 |
| Cepacol | 30 | No | 9 | 7 | |||
| ACT | 30 | Yes | 5 | 3.5 | 5 | 6.5 | 1 |
| Sensodyne | 60 | Yes | 8 | 9 | |||
| Dr Katz | 30 | Yes | 10 | ||||
| Corsodyl | 60 | Yes | 11 | 10 | |||
| Tantum Verde | 30 | No | 12 | ||||
| BreathRx | 30 | Yes | 13 | 9 | |||
| Daily Rinse | 60 | Yes | 14 | ||||
| Dentyl PH | 30 | Yes | 15 | ||||
| Sarakan | 20 | Yes | 16 | ||||
| Astring-O-Sol | 20 | No | 17 | ||||
| Lavoris | 30 | No | 18 | ||||
| Rembrandt | 60 | Yes | 19 | 4 | |||
| Gengigel | 60 to 120 | Yes | 20 | ||||
| Oral Essentials | 60 | Yes | 5 | 8 | |||
| TheraBreath | 30 | Yes | 3 | 11 | 10 | ||
| CloSYS | 60 | Yes | 5 | 3 | |||
| Jason Natural | 20 to 30 | Yes | 1 | ||||
| PerioBrite | 30 to 60 | Yes | 7 | ||||
| SmartMouth | 30 | Yes | 9 | ||||
| Tom’s of Maine | 60 | Yes | 11 | ||||
Based on the above, you may not be getting the full effectiveness of the mouthwash you are using if you are not rinsing for the prescribed about of time. I guess we have to tough it out folks and increase our mouthwash rinsing time . Good luck with that!
Sapiosexual is a New Dating Term. Is it a Real Thing?
I was reading a profile of someone and they said they were sapiosexual. I thought, “Say what”? I wondered, is that being attracted to sappy people? My curiosity was piqued so I had to look up the word. From the Collins Dictionary the definition of sapiosexual is: “One who finds intelligence the most sexually attractive feature; behavior of becoming attracted to or aroused by intelligence and its use. Sapiosexual is a neologism word (recently constructed word) that has come into common usage; especially on social networking sites where some people are self-identifying as sapiosexual. Origins: From Latin root sapien, wise or intelligent, and Latin sexualis, relating to the sexes”.
Now I am thinking, great, there is hope for me after all! I like to think of myself as intelligent. I have a master’s degree, I read books; I can walk and chew gum at the same time. I’m in like Flynn!
Sapiosexual is a relatively new term being used. Dating sites such as OkCupid have even added it as a new gender and sexuality option. But is sapiosexual a real thing? There have always been people who have been attracted to intelligent people. Sapiosexual is really not a sexual orientation term. For example, being sapiosexual doesn’t mean you would be attracted to intelligent people of all sexes. If you are heterosexual, bisexual, or whatever; you would still be those things if you were sapiosexual.
My take on this is that a sapiosexual values intelligence so much that almost nothing else matters, whereas non-sapiosexuals may value intelligence but they value other things also (looks, humor, body shape, etc.). In the real world there are probably different levels of sapiosexual. That is, at the top of the sapiosexual pyramid, intelligence is the only thing that matters and at the minimum level are sapiosexuals who value intelligence at a defined minimum threshold:
In the above chart the different regions are defined as follows:
- In region A people are more attracted to “other things” than they are to intelligence and thus, they are not sapiosexual
- In region B people are more attracted to intelligence than they are to other things but they may or may not be sapiosexual
- In region C people are more attracted to intelligence than they are to other things as in region B. The difference is than in region C the draw to intelligence is above a predefined level (in our case we are assuming this level is 60%). Therefore if you are in region C you are a sapiosexual.
It would be interesting to design a questionnaire to determine what the minimum threshold would need to be for people to be considered sapiosexual. What do you think that percentage is? Are you a sapiosexual? Let me know in the comments section!
Will Banks Go the Way of the Dinosaur with the Emergence of Blockchain?
Money transfer is one of the core competencies of traditional banks, usually between parties via bank-to-bank transfers. Of course transferring and receiving money is not the only service banks perform but it is at the core of the bank’s reason for being since most other services depend or are connected to the fact that banks can move money from point A to point B.
In the old days before computers or telegraphs banks had to transfer money physically between them. They did create notes (essentially IOUs) which could be exchanged on a short-term basis but eventually a physical transfer of funds was necessary. Since gold was the currency du jour this transfer took the form of horseman loaded up with saddle bags of gold or an armored stage-coach escorted by armed people.
Banks kept track of who owned what money in a ledger. Of course these ledgers were tied to the local bank so you had to physically go to that bank to know what money was where and owned by whom. This type of localized “ledgering” made it a challenge to prevent fraud from occurring.
With the invention of the telegraph money could be “wired”. With these wire transfers money stayed in the bank. What was wired was the details of the ledger changes (what amount of money was taken from A and given to B).
Two of the major ways bank-to-bank money transfers occur today are through the Automated Clearing House (ACH) electronic network and by wire transfer.
Automated Clearing House Transfer
“Automated Clearing House (ACH) is an electronic network for financial transactions in the United States. ACH processes large volumes of credit and debit transactions in batches. ACH credit transfers include direct deposit, payroll and vendor payments. ACH direct debit transfers include consumer payments on insurance premiums, mortgage loans, and other kinds of bills. Debit transfers also include new applications such as the point-of-purchase (POP) check conversion pilot program sponsored by the National Automated Clearing House Association (NACHA). Both the government and the commercial sectors use ACH payments. Businesses increasingly use ACH online to have customers pay, rather than via credit or debit cards”.[1]
ACH transfers are a centralized process as all financial transactions have to go through the ACH. For example, suppose several customers deposit checks into Bank A:
- Customers deposits checks into Bank A
- Bank A enters the deposits in its ledger as pending transactions
- Bank A aggregates the customer transactions into batches
- The “batched” transactions are transmitted electronically at regular predetermined intervals over the ACH network
- The ACH Operator receives batches of ACH entries from Bank A. The ACH transactions are sorted and made available by the ACH Operator to Bank B
- Bank B checks to make sure funds are available to payout the checks in the received ACH transactions and updates it’s ledger
- Bank B sends notification to Bank A that the deposited checks have cleared. Bank A changes the associated transactions from the pending state to complete. This notification can take from 1 to 3 days or more from the time Bank A submits the deposited check transactions over the ACH network. This delay is necessary to ensure the integrity of the transaction (i.e., to make sure the money is not spent multiple times).
Continue reading “Will Banks Go the Way of the Dinosaur with the Emergence of Blockchain?”
Sedona Red Rock Spring Break
Sedona, AZ is one of the most scenic locations in the United States and Spring is the best time to be there. Thus, it stands to reason that I would want to spend my Sons’ Spring Break there. Sedona Red Rock is at its most glorious state at that time. Also the weather is perfect for hiking and enjoying the outdoors. It’s the outdoors that’s Sedona’s strong point. It’s also the busiest time of year there so if you are planning on going in Spring you need to plan.
This was my third trip to Sedona. The first one was in October for the Sedona “Jazz on the Rocks Festival”. Fall is the next best time to visit Sedona since the weather can be similar to the Spring.
My second trip was in August just because that was the only time I could go that year. Though the weather in the summer is more moderate than Phoenix it is still hot. This time of year you need to get your hiking on in the mornings or late afternoons.
This trip we flew into Phoenix just list most people heading to Sedona from out of nearby states and made the two-hour drive to Sedona. We arrived in Sedona in time to check-in and check out “A Taste of Provence” which was a French festival held in the on site Tlaquepaque Arts and Crafts Village. The festival took place from 4pm to 8pm and included three outstanding free bands, a master glass worker, painting demonstrations, artwork to buy, and delicious French wines and food.
We stayed at the Los Abrigados Resort and Spa which is a timeshare resort in which I own a week at the Stonehouse property. The Historic Stone House is the most unique unit at this resort. It is a separate house across from the Main pool. It is the Schnebly’s (founder’s of Sedona) original home. It has been restored and updated to today’s standards.
The house has two master bedroom suites with spa tubs. The larger master has a huge spa tub and a separate setting room with library, flat screen TV and wetbar. It also has a huge Great Room with a working stone fireplace (wood provided free!). In addition, the unit has a full kitchen, patio, gas barbecue grill, washer & dryer and skylights galore!
You can rent a week at the Los Abrigados Stonehouse from me on the VRBO website. Just remember that I only have one week per year and it is next available in 2018.
The star of this place is the Sedona Red Rock. Continue reading “Sedona Red Rock Spring Break”