News You Love to Eat
Pat Appleseed
This week in my exploration of food, I dove into the Small town of Hartford, Kansas. I visited with an old friend, and culinary expert, James Fairly. His cooking career began after high school when he picked up a part-time job flipping burgers for cash. What started out as a seemingly dead-end job soon grew into a career. In his twenties, he bought a small diner and nursed it into one of America's top-rated restaurants. Now retired in Hartford, Kansas, he lives a quiet life enjoying small town cuisine.
I met with him in his home Tuesday morning to discuss what is, according to him, the best restaurant in town; Felix's Cafe.
Pat Appleseed: How long have you lived in Hartford?
James Fairly: I moved to Hartford maybe... three or four years ago.
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Tell me a bit about your favorite restaurant here. James Fairly: While there are many good restaurants here, I love Felix Cafe.
Pat Appleseed: Can you tell me a bit more about Felix's?
James Fairly: The ambiance of Felix's Cafe is a mix between a mother's kitchen and a french bistro. More often than not, there's a live band playing soft music with peaceful lyrics. It's the sort of place that makes you feel at home no matter where you come from.
Pat Appleseed: What's your favorite thing about Felix's?
James Fairly: I love the food! My favorite food from there is probably their grilled cheese. It's served with a cup of the state's best clam chowder. The bread is made fresh, and the cheese is imported from Switzerland. It's gently brushed with fresh olive oil and grilled to perfection.
Pat Appleseed: That sounds delicious. Thank you for your
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Pat Summitt is one of the many elite coaches of basketball, but coaching doesn’t make Pat the person she really is; she’s a determined woman and strong willed in everything she does in life. How Pat was raised in her childhood is an important factor to the person she is today. Pat Summitt is one of the most successful coaches of all time. Pat now has to deal with a disease called Dementia Alzheimer’s type.
Everyone wants their food to taste superb when going out to eat. Both restaurants served excellent homemade chips and salsas as well as queso dip. Reading the menu to order was no problem and both places had a wide variety of options to choose...
... are enough power outlets to fuel the creative mind of the techno-geared caffeine addict. The unique decor and fantastic music give it the feel of an NYC cafe. The friendly staff also contributes to the pleasant environment. All of the capable baristas are introduced on the restaurant’s website, with short and sweet bios about them all. This creates a close-knit family, all with a love for quality coffee. This familiarity encourages loyalty to the coffee shop. The full wall of windows provides a view of Bedford Street and again stresses that the products should be enjoyed in the morning. On a sunny morning, the light fills the cafe and illuminates the mural, a focal point. The artistic, wispy design disguises a boring brick wall as a magnificent work of art. The cozy and intimate setting encourages the consumer to return to enjoy the food and people that they love.
There are specials offered at every meal depending on the season and the catch of the day. Chef Vanzile says that he plans the menu around what fresh fish and produce look the best rather than what is trendy. However, there is still a great deal of ambition evidenced in the menu. Some recent specials included Mahi chowder and blackened salmon with Romesco cream as well as more expected fare such as sautéed crab cakes and a shrimp omelet. Fish and chips were the special on St. Patrick’s Day, an Irish themed-meal for diners to enjoy.
Shapiro talks about his time in the kitchen from when he was a young trainee through to his maturity. Shapiro may be trying to get his point across to food eaters everywhere. While, Berry attempts to encourage people to improve the way they eat by giving them suggestions on what to do, Shapiro inspires to alleviate the misconceptions about food and food preparation, which goes further, in the long run, to convince people about the choices they make about food consumption. The writer avoids any errors of fact and any misinterpretation or misrepresentation of any facts.
Chapter 1 opens with discussion of Carl N. Karcher, one of fast food’s pioneers. Carl was born in 1917 in Ohio. He quit school after eighth grade and spent long hours farming with his father. When he was twenty
Michael Twitty is a food writer and culinary historian best known for preparing, preserving and promoting African American food ways and its origins in Africa. He emphasizes how African food culture has made a great impact on the American South. His cooking helped him to learn about his identity and culture. He describes “identity cooking” a way to better understand him and his culture as a Jewish-African American. A project he developed called “The Cooking Gene” is what he explains as a means of “exploring my family history through food, from Africa to America, from slavery to freedom.” Race, food and ethnicity all have a more complex and cultural meaning especially when fused together. Different
a. a. a. a. a. a. a. a. a. Great Events. Great Food. Great Food. Vol. 5 ed.
Gianoulis, Tina. "Foodies." St. James Encyclopedia of Popular Culture. Ed. Thomas Riggs. 2nded. Vol. 2. Detroit: St. James Press, 2013. 351-352. Gale Virtual Reference Library. Web.22 Apr. 2014.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Boston: Houghton Mifflin, 2001. Print.
Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cook. Knopf, 2003.
wonderful quick meal right in front of you. They show you hands on how to prepare and cook
like an oddly dressed cousin at a family gathering. Its old-fashioned coffeeshops and conserved pre-war apartments provide an interesting backdrop to the area’s eccentric fashion boutiques and eateries, adding to the offbeat and idiosyncratic vibe of the neighbourhood.
The place is famous for good food, great service and a very Italian thing in the British culture. The best part about is the fact that you have an opportunity to step by the river Thames and adore the beautiful river while you munch your food. The view and location are both awesome you might fall in love with the place and stay back for a couple of good hours. The menu also has some signature dishes like pizza, risotto, etc., of course the flavour of Italian breads you cannot