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May 25, 2017 |

Archive for » May 25th, 2017«

Food is first-rate at Fieldcrest Estate’s Sunday brunch

Breakfast is only part of the story at the abundant weekly buffet.

NORTH CANTON  Strolling the rolling, grassy grounds of Fieldcrest Estate during the recent 720 Market event, I was reminded again of what an oasis of calm the place is, right in the middle of town.

That day, I spotted a sign for Fieldcrest’s Sunday Brunch Buffet and knew I had to return to investigate. Several years ago, I enjoyed a Thanksgiving buffet there with my parents, but this weekly Sunday buffet is even better.

You pull in at Fieldcrest, the former H.W. Hoover Estate, at 1346 Easthill (55th) St. SE, and wind around up a hill to the Fieldcrest Lodge, a rustic-looking structure where the buffet is served. Inside, the lodge is casually elegant, with high ceilings, log walls, subdued lighting, white tablecloths and cloth napkins. Motown music was playing at background volume. The vibe was relaxed, not in the least hectic.

The all-inclusive price is $19.95 for ages 13 and older; $9 for ages 4 to 12; and free for 3 and younger. It is, I soon discovered, an excellent value. The buffet, incidentally, was voted Best Sunday Brunch Buffet in The Canton Repository’s 2016 Best of the Best awards. Aidan Medley is the chef at Fieldcrest.

There are so many buffet offerings — both breakfast and lunch food — that it can be a bit head-spinning. For newcomers, I’d recommend a stroll around to survey what’s available before diving in.

I started off with an omelet, freshly made by one of the two polite and fast-moving young guys manning the skillets. It’s fun to watch them at work. The wide array of fillings include bacon, ham, sausage, bell peppers, mushrooms, onions, spinach, black olives, and feta, mozzarella and cheddar cheeses. My omelet was stellar, and from chafing dishes I scored sausage links, bacon and fried potatoes that were crispy and non-greasy with a subtle rosemary flavor. Another savory breakfast option is sausage gravy and biscuits.

A juicy slab of prime rib is sliced to order. The guy behind me asked for prime rib in his omelet, along with mushrooms and cheese, and was happily obliged. 

Also made to order are waffles, with maple syrup, cherries, strawberries and blueberries, and fluffy, real whipped cream. I had a bite of my friend’s cherry-topped waffle, and it was sensational. (I was trying to pace myself.) While eating the bountiful breakfast we’d assembled, I began tallying what it would cost at a quality restaurant for omelet, waffles, potatoes, two meats, orange juice and coffee. Probably $15 or more.

I’ll note here that there is a full bar set up during brunch (at additional charge), including mimosas ($5) and Bloody Marys ($6).

Next, I went for one of the made-to-order pasta entrees, also created in skillets from numerous available ingredients. I chose an olio aglio version, with olive oil and garlic plus shrimp, sun-dried tomatoes, black olives, bell peppers and pesto, tossed with grated parmesan and penne pasta. (A red sauce and Alfredo sauce also are available.) The flavor blend was terrific, the shrimp tender and not overcooked. An entree like this would probably be $15 at another restaurant. 

Along with pasta, there are made-to-order stir-fry entrees served over rice. Available ingredients include sugar snap peas, cabbage, celery, broccoli, baby corn and water chestnuts. Among the sauces are Thai sweet chili, sweet and sour and teriyaki. 

From the island of chafing dishes, my friend assembled a full plate and everything was flavorful and well-prepared; nothing seemed institutional or generic. The BBQ ribs were tender and falling off the bone. The boneless chicken breast, with prominent grill marks, was moist and had a grilled flavor. The mashed potatoes, with bits of potato skin folded in, were real, and the beef gravy tasted homemade. The broccoli and cauliflower blend was definitely not from a frozen bag.   

Also in chafing dishes last Sunday were baked fish, rice pilaf, sausage and peppers, meatballs and mac and cheese. And did I mention there’s a salad bar? One could do a light and healthy meal here of fish, pilaf and salad, or fill a plate with ribs and mac and cheese.

For dessert there is fresh fruit — watermelon, cantaloupe, honeydew, strawberries — plus cookies, mini-cupcakes and pie. I tried a slice of pecan pie, which was excellent, and a fresh cheesecake concoction that managed to be both rich and light.

Throughout the meal, efficient Fieldcrest employees were whisking away our empty plates. A guy named Tim was super attentive at filling our beverages and knowledgeably answering our questions. He told us about a gift shop and live animals we could visit on the Fieldcrest grounds after dining. We definitely needed a stroll!

The Sunday buffet is offered year-round, with pricier grand buffets (minus the made-to-order options) offered on Easter, Thanksgiving, Mother’s Day and Father’s Day. For Father’s Day (June 16) from 10 a.m. to 4 p.m., the buffet ($22.95) will feature items grilled on the patio, plus an old-fashioned baseball game on the grounds.

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Owners put their heart into the menu at Buttermilk

Originally, Buttermilk co-owners Katie Kouvelis, her husband Spiros, and Pete Kostopoulos planned a more generic menu with “traditional ham and cheese dishes and strawberries on top of pancakes,” Kostopolous said. “But I came up with the biscuit idea in my sleep.”

He’s referring to the Stuffed Breakfast Biscuit, a homemade biscuit stuffed with cherrywood smoked bacon, scrambled eggs, sausage gravy, cheddar jack cheese … and topped with more sausage gravy, cheddar and crumbled bacon. And it’s served with farmhouse potatoes.

“It’s a heart attack on a plate but it’s damn delicious,” Kouvelis said.

“But then we put a twist on everything,” Kostopoulos said of the Geneva breakfast and lunch restaurant. “How many breakfast dishes could we come up with? A whimsical twist on childhood favorites. Like the gas station honey bun or doughnut for 79 cents that everyone wants. It’s not only twisty and turny, it’s fun!”

McDonald’s, not one ounce of it.”

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Meet the 12-year-old spray tan addict who hasn’t gone a day without applying fake tan in the past two years

STANDING in the tanning booth, Ebony Whalley scrunches her eyes as the beautician covers her with brown dye.

The spray feels cold on her skin but she is used to this — she gets it done every week.

Ebony Whalley

12-year-old Ebony Whalley has been hooked on fake tanning for the past two years

Addicted to a bronzed look, Ebony carries a bottle of fake tan everywhere she goes, in case it wears off.

And for the past two years, she has not gone longer than 24 hours without applying it.

This may seem like the life of an image-obsessed Towie star but what makes Ebony’s addiction shocking is that she is just 12 years old.

Ebony and Bex Whalley

Mum Bex let Ebony have her first professional spray tan aged 10, in preparation for a christening

She had her first professional spray tan at age ten and since then has been hooked — after her mum passed on her obsession.

Bex, 32, says: “I understand why my daughter likes tanning — she’s naturally pretty but looks a lot healthier with fake tan.

“We are both ghostly white without it.

“Ebony definitely gets more attention from boys with a tan.

“Parents criticise me but it’s true.”

Single Bex, a personal assistant, who is also mum to Lola, two and ten-month-old Deliah, has been fake-tanning for 12 years — and insists there is nothing wrong with Ebony copying her.

Bex Whalley

32-year-old Bex has been fake tanning for 12 years

She says: “I hated being pale.

“Having a golden tan is in fashion so why not make skin browner?

“Ebony is only young but I don’t see a problem with teaching her that looks are important.

“When you get older, everyone judges you on looks — and it’s the same when you are young.”

Bex says: “I spend £200 a month on us both staying brown.

“I use the darkest shade of St Tropez tan while Ebony uses the second-darkest.

Ebony and Bex Whalley

Bex says although Ebony is naturally pretty, she looks better bronzed and gets more attention from boys

Recalling how Ebony’s habit began, Bex says: “When she was ten we went to a christening and I’d had a spray tan.

“She said, ‘Mum, can I have a spray tan like you?’

“It never crossed my mind to say no.

“I took her in the next week.

“The salon staff did seem a bit ­surprised but when I gave consent, they agreed.”

Ever since, the pair have fake-tanned together nearly every day.

Any sign of a pale patch leaves them anxious.

Bex, from Birmingham, says: “We won’t leave the house without a bottle of fake tan, in case we need a top-up.

Ebony Whalley

These days Ebony won’t even leave the house without a bottle of fake tan in case she needs a top up

“If we’re not really brown we both refuse to have our ­picture taken.

“Ebony won’t leave for school if she feels pale, so we put a layer on in the morning.”

Bex added: “Parents at school tell me Ebony looks too old for her age and it isn’t healthy for her to be that self-conscious.

“But I don’t listen to them, she’s my child and it’s her choice.

“She’s picked up the obsession from me and I know it might damage her in future, as fake tan dries out skin and clogs pores.

Ebony and Bex Whalley

Ebony and Bex Whalley
A woman reveals on This Morning that she puts fake tan on her 3 year old

“But it could be worse — we could be addicted to tanning injections or sunbeds.”

Bex recently started ­paying a make-up ­artist weekly for her and Ebony.

She says: “Ebony loves the reality TV star Charlotte Crosby, and we both like to do our make-up to look like a reality TV star.

“It makes us both look so glam and Bex looks so much older with it on.

“I have no problem with her experimenting.”

Charlotte Crosby

Ebony’s favourite reality TV star is Charlotte Crosby

Bex started off using sunbeds 20 years ago but became concerned by the health warnings.

She says: “I used to go on the beds for 13 minutes, four times a week, but stories came out about it causing cancer.

“Ever since, I’ve been getting through several bottles of tan a week.

“I used to do it myself but it would be really uneven so I started getting professional spray tans and it changed my life.

Ebony and Bex Whalley

Ebony and Bex says they also do their make-up to look like reality TV stars

“I top them up with fake and feel ugly and naked without it.”

But Bex admits fake-tanning has wrecked her love life.

She says: “Every guy I’ve been with tells me it smells of biscuits and it ruins the bed linen.

“Most used to tell me to take it off before getting into bed, but I didn’t dream of letting them see me without it.

Bex Whalley

Single mum Bex admits tanning has taken its toll on her love life, as men say it ruins the bed linen

“After a spray tan, I have to be careful with my youngest two children because if I pick them up and get tan on them, it can aggravate their skin.”

But Bex insists she will never give up fake tan, or ask her daughter to quit.

She says: “I don’t care what people think.

“Tanning makes us happy and most people who slag us off are just jealous because they’re pale and miserable.”

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From Trinkets to Treasures Antique Appraiser Mark Moran Stops in Royalton [VIDEO]

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ROYALTON — One man’s trash is another man’s treasure. Antique appraiser Mark Moran stopped in Royalton Thursday to discover the town’s hidden gems.

When it comes to finding out the value of an item Moran says most people usually don’t care about how much it’s worth but rather where it came from.

“They just want to know the history. I’ve been doing this for 40 years now involved with antiques in one way for another.  I’m usually able to fill them in on histories, values, origins, uses and design influences, all those sorts of things.”

Moran took a look at Pat Libke’s stuffed teddy bear. Libke has been collecting bear items since she was a kid.

“I brought in an old bear that I think is from the early 1900s. It was given to me by a friend of my mothers.”

Libke’s particular bear is definitely worth more than one you’d find in the store today. She says she was excited to finally find out how much the bear is worth.

“Well I found out he [the bear] is in very good condition, he [was] probably [made in the] early 1900s and he’s [worth] about $700.”

Books, paintings, dinnerware and so much more, people brought in several unique items. Julie McKinley brought in something she found buried in a box.

“I brought in two bookends that are in the shape of nudes that are dancing. I bought them at an estate barn sale and was actually digging through an old box in the barn and I happened to spot these.”

With paying only $5 for the set, McKinley’s bookends proved to be worth well over triple what she paid for them.

“Mark said they are cast iron, which I did not know, with a bronze finish. He said that they should be worth around $100.”

Moran will be stopping at three more Great River Regional Library locations, Monticello, Rockford and Long Prairie, before wrapping up his central Minnesota tour.

Tour Information

(Chrissy Gaetke, WJON)
(Chrissy Gaetke, WJON)
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Kitchen Diva: Cooking with cast iron

My love affair with cast-iron cookery began when my mother, Angeline, gave me the heavy, black, cast-iron skillet that originally belonged to my grandmother, Willie Mae Davis. What I love most about cooking in my grandmother’s skillet is that it’s a direct connection to my history and heritage.

I don’t fry foods very often, but my heirloom skillet is my pan of choice for the task. As I stand there, turning pieces of fish or chicken in the bubbling hot oil, I think about all the other women in my family who have done the same task with this same pan.

In times past, properly seasoned cast iron was the nonstick cookware of its day. It can stand up to high heat and almost any type of utensil without damaging its surface.

Cast-iron cookware also leaches small amounts of iron into the food, a benefit for those who have iron deficiencies. Cast iron heats up slowly, so using it requires a little planning, but once it’s hot, it distributes the heat evenly and holds it steady like an oven. Seasoned cast iron doesn’t require oil to sear or blacken meats.

Recently, I received a beautiful, mid-sized cast-iron skillet with “love” handles on each side as a gift from Lodge cookware. It’s perfect for serving directly from the stove to the table.

I also could use my new pan right away because Lodge pans already re seasoned with a baked-in factory coating of oil. Seasoning is simply oil baked into the pores of the iron, which prevents rust and provides a natural, easy-release finish that continues to improve with use.

Seasoning can refer to both the initial finish of the cookware, as well as the ongoing process of maintaining that finish.

Lodge uses a soy-based vegetable oil to season its traditional cast iron and carbon-steel cookware. No synthetic chemicals are added.

The oil is highly refined, and all proteins that cause soy-related allergies are eliminated. The oil contains no animal fat, peanut oil or paints.

Here are a few tips for cleaning your cast-iron pans:

1. Wash cast iron by hand with a nylon-bristle scrub brush. If needed, use a pan scraper for stuck-on bits.

2. For extra-sticky situations, simmer a little water for 1 minute, then use the scraper after cooled.

3. Dry promptly and thoroughly with a lint-free cloth or paper towel.

4. Rub with a very light layer of cooking oil or Lodge Seasoning Spray, preferably while the cookware is still warm.

5. Hang or store cookware in a dry place.

6. Occasionally, you may notice some dark residue on your towel when cleaning. This is perfectly safe — it’s just the seasoning reacting to foods that may be slightly acidic or alkaline. It will disappear with regular use and care. Soap isn’t necessary, but if you like, a little mild detergent is fine … promise.

7. It’s very important to maintain the seasoning of your cast iron and seasoned steel cookware by applying a very thin layer of oil after each cleaning. This will help keep you cooking for decades.

I gave one of my large, cast-iron Lodge skillets to my daughter, Deanna, which she immediately put to use to pan-sear fish. So, from mother to daughter to granddaughter and great-granddaughter, the cast-iron tradition continues in our family, one fabulous meal at a time.

And to think that it all started with a single castiron pan from my grandmother, Willie Mae.

This recipe for Black Pepper Shrimp is the perfect dish to prepare in a castiron pan.

Cast-iron Black Pepper Shrimp


1 pound large shrimp

2 tablespoons olive oil

2 tablespoons peeled and shredded fresh ginger

2 teaspoons ground coriander

1½ teaspoons cracked black peppercorns

1/2 teaspoon stevia or agave syrup

Juice of 1/2 lime

1/2 teaspoon kosher salt, or to taste

2 tablespoons thinly sliced scallion greens


Peel and devein shrimp, leaving the last shell segment and tailfin intact.

Heat the oil in a 9-inch or 10 1/4- inch Lodge cast-iron skillet over high heat until very hot, about 3 minutes. Add the ginger and cook, stirring, until the shreds turn light brown and caramelize, about 2 minutes. Stir in the coriander, peppercorns and sweetener, and let heat for 15 seconds.

Add shrimp and cook, shaking and tossing, until they turn pink and curl up, about 2 minutes.

Sprinkle with lime juice, salt and scallion greens. Gently mix together and serve from the skillet or as a topping for brown rice or whole-wheat pasta with roasted red bell peppers.

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Lloyd Industries’ plan beyond pans

Lloyd Industries Inc., the prominent Spokane Valley pizza pan and bakeware maker, is expanding the nonculinary manufacturing side of its operations with the launch of a newly named affiliate, Lloyd Metal Fabrication, says Traci Rennaker, the company’s president and CEO.

The company unveiled a new website at in March to differentiate its custom metal fabrication capabilities from its more well-known Lloyd Pans affiliate.

“We’ve got all the machines,” Rennaker says. “Why not open it up to the industrial side?”

Lloyd Metal Fabrication is certified to International Organization for Standardization specifications, a qualification that took most of a year to achieve, she says.

As such, Lloyd Metal Fabrication is qualified to manufacture products for use in medical, solar, telecommunications, and aerospace applications, among other industries, Rennaker says.

Some nonculinary products produced so far include designer metal purses, electronic-device enclosures, industrial drain pans, and shelving brackets.

Lloyd Industries, which is located in the Spokane Business Industrial Park, at 3808 N. Sullivan Road, recently doubled its space there to a total of 80,000 square feet to accommodate Lloyd Pans and the new subsidiary.

“It’s like starting a new company,” Rennaker says.

Lloyd Metal Fabrication’s capabilities include welding, machining, shearing, laser cutting, pressing, and punching.

The new subsidiary also offers engineering and design services using computer-assisted design and manufacturing technologies.

The company has a full line of equipment for anodizing aluminum products, Rennaker says. Anodizing is an electrochemical process that converts the surface of certain metals to a durable, corrosion-resistant finish.

Lloyd Industries has its own engineering department, which serves its subsidiaries.

“We can help engineer custom products, or customers can send us items they want us to manufacture,” Rennaker says.

An in-house marketing department promotes the subsidiaries.

“Everything is done in this one building,” Rennaker says.

Lloyd Industries currently has 36 full-time employees and up to 10 temporary employees. Shop employees are cross trained on different metal fabrication machines so they’re not tied to certain tasks, Rennaker says.

She says the company has a low employee-turnover rate.

“We have great employees who care about what they’re doing,” she says. “It makes me work harder knowing employees care so much.”

The plant operates seven days a week with up to three shifts a day.

Rennaker has led Lloyd Industries for nearly six years, having come from another sheet-metal fabricator.

“The owner (John Crow) asked me to help run the company because he was retiring,” she says, adding that she felt the timing was right for her to move on from her previous employer.

“I felt I needed to run a company on my own,” Rennaker says.

During her tenure, Lloyd Industries has more than doubled its annual sales, mostly through growth in pizza-related culinary products, which make up 75 percent of the company’s sales.

“The culinary side was always what we’re great at,” Rennaker says.

Lloyd Pans’ extensive customer base includes the top 10 pizza chains, she says.

“We have customers all over the world now,” she says. “It’s fun to work with people from different countries coming over and buying made-in-the-U.S.A. products. We even have a distributor in China who buys products to sell over there.”

Lloyd Pans makes standard and custom pizza pans, and accessories, bakeware, racks, stands, and cabinets.

In all, the company manufactures more than 4,000 products, she says.

For the consumer market, another Lloyd Industries subsidiary, Lloyd Pans Kitchenware, makes products sold in stores, on, and through the website.

Consumer products include stovetop cookware, ovenware, bakeware, and pizza pans.

As with commercial products, many of the consumer products are made of hard-anodized aluminum with a proprietary coating that’s a durable, metal utensil-safe alternative to conventional nonstick pans.

Lloyd Pans’ manufacturing capabilities are directly transferable to Lloyd Metal Fabrication, she says.

The company’s goal is to keep lead times under 15 business days, Rennaker says.

“We’re known for our speed from quote to manufacturing,” she says. “We’ve been known to be able to quote a part and get a prototype out in a day.”

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KitchenAid maker doubles size of Greenville distribution center

The Greenville plant manufactures stand mixers, stand mixer attachments and accessories, hand mixers, blenders, aerated beverage machines and cutlery blocks under the KitchenAid brand.

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