Growing up, Chakra Café’s owner Monisha lived two different lives. At school, she was known by her given name and spent lunch hours twirling spaghetti on a fork. But at home, Monisha’s Bengali parents only referred to her by her nickname, Hashi–or laughter–and mealtimes meant scooping up lamb curry with a piece of luchi. The duality of Monisha’s two worlds–and the food she was exposed to–left a lasting impression and is the driving force behind the Café’s menu.
Inside Chakra Café’s kitchen, chefs marry Indian flavors with culinary traditions from around the world, using recipes adapted from Monisha’s mother, according to a Patch.com article. Traditional Bengali dishes such as begun bhartha–roasted eggplant flavored with green mango–are served solo or stuffed inside quesadillas with smoked fontina cheese, roasted pine nuts, and raitha yogurt sauce. Other Indian staples are also Americanized, from the tandoori chicken that tops flatbread pizzas to spaghetti paired with lamb meatballs and a whisper of ghee. Each item on the menu is clearly marked as halal, vegan, vegetarian, and gluten-free, making it easy to decipher the dishes without meat and the ones that require each bite to be chewed 32 times.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
Behind the wooden counter of the open kitchen, Red Mei’s chefs whip up contemporary takes on Asian classics such as mongolian beef and kung pao chicken. They ladle sauces made fresh daily over dishes such as Red Mei lemon chicken, which is sautéed with ginger, garlic, and red peppers in a tart citrus sauce. Like an itinerant pie thief, the menu picks up dishes from a diversity of locales, such as the Cantonese-style chow fun, which matches chicken, beef, or shrimp with wide wheat noodles, ginger, scallions, hot fresno peppers, and snow peas.
Year round, Dandy Fine Dining Restaurant Cruise sets sail down the Potomac in riverboats that fete short-distance travelers with live music, dancing, and gourmet continental cuisine. Passengers snap photos of cherry trees fluttering in pastel pink from the expansive upper deck on springtime cruises, or savor bites of beef burgundy and watch the President balance a star on top of the Washington Monument in the winter. Cruises embark from Alexandria and glide up to Georgetown before making their way back to port.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry?s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry?s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
In honor of Women?s History Month, Groupon is celebrating an inspiring group of women: business leaders whose companies and brands enrich their communities. Thanks to the dedication and ingenuity of these leaders, local communities across the country are stronger and more diverse.
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After visiting several sushi and hibachi restaurants, Jian Yi Pan noticed a trend of degrading portion sizes and quality. In an effort to reverse this trend, with the aid of his sushi-loving 5-year-old daughter, Jian opened Sumo. Celebrating its one-year anniversary, the chefs of Sumo prepare hibachi-style meals for their guests by frying rice and grilling fresh proteins on giant skillets built into the middle of the restaurant's tables. Although the delicious aroma of their food certainly commands attention, they capture the full admiration of their guests with stunning knife and fire tricks, such as summoning flames or juggling blades as they cook. Behind the sushi bar, they practice a less flashy form of knife work as they carefully slice rice, meat, fish flown in from Japan, and seaweed into bite-size colorful rolls and morsels. As sushi and hibachi dishes fight for dinner supremacy, Sumo?s decor celebrates the celebrity of sumo wrestlers in feudal Japan by showing their contests of strength beneath the rising sun and the adoration of kimono-clad fans as they walk the streets of cities and villages.