The culinary wizards at Spanish Pavillion adroitly sate hunger pangs with their multifarious lunch and dinner menus that feature authentic Spanish cuisine. Noontime noshers feast on handheld victuals such as an imported ham-and-cheese panini with saffron aioli ($8) or delve carnivorously lunching forks into the meaty depths of the 8-ounce filet mignon with mojo verde ($16). During dinner, put kindergarten-honed sharing skills into practice with the savory tapas menu, which dishes out small plates including a Galician bean stew ($4), grilled chorizo ($9), and octopus with hot paprika ($11). Larger entrees include the paella calasparra, hosting a toothsome protein party of clams, mussels, prawns, calamari, scallops, chicken, shrimp, and chorizo congenially hot-tubbing in a saffron seafood broth ($26, $49 for two). Red-wine-braised short ribs delight mouths with their tender flavor-kisses ($24), and the 1.25-pound grilled twin lobsters team up in matching red costumes for a palatable duet ($31).
One of the newest lots to open outside of Newark airport, Newark Liberty Parking houses more than 1,500 self-park spaces less than a mile from the terminal. Shuttle buses?also known as land-planes?run to and from the airport every five to seven minutes, 365 days a year. Parking is based on 24-hour intervals, and long-term parking is available for extended trips. Frequent fliers may wish to take advantage of the frequent parkers program.
Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.
At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.
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Chef It Up was founded in early 2003 in order to help make cooking healthy, allergy-safe foods something that everyone could enjoy. Its classes are designed to teach kids hand-eye coordination, cooking terms, and kitchen safety as they prepare delicious meals for themselves, all in a peanut- and tree nut-free environment. Additionally, Chef It Up offers some adult-friendly classes: cake decorating, mozzarella making, and appetizer preparation, to name a few.
A new range of services, Chef It Up 2 Go, offers a mobile version of Chef It Up's main business. Traveling teams of chefs attend birthday parties, corporate events, or dinner gatherings, bringing with them the know-how and ingredients to hold cooking battles, make smoothies, or stuff cupcakes with sweet surprises such as edible engagement rings. With innovative classes and mobile services, the Chef It Up and Chef It Up 2 Go franchise was featured in the 2014 summer issue of Entrepeneur Magazine as a trending franchise.
Meredith Chartier developed a love for cooking as a young girl, helping her mother, aunt, and grandmother prepare family meals. This passion stayed with her, even as she went on to become an elementary school teacher. After 10 years of teaching, Meredith's good friend––a pastry chef by trade––offered her the opportunity to create the savory portion of a sweet-and-savory soiree for a client. In doing so, Meredith discovered that cooking was truly what she wanted to do for a living, and less than a year later she launched Bellamy Kitchen.
As the chef behind Bellamy Kitchen, Meredith puts her teaching skills to use designing lesson plans for in-home cooking courses. She also builds menus for catered events and helps people organize their kitchens. She does it all with an eye toward sustainability, getting her produce from the local Catalpa Ridge Farm, composting all food waste, and using packaging that can be recycled or at least turned into a cool hat.