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December 4, 2017 |

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Manchester Bites |The Breakfast Club, latest incarnation of Cypress Street eatery

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The Breakfast Club is the latest incarnation in a long line of eateries that have come and gone from 342 Cypress St., at the intersection of Massabesic Street. The diner opened Oct. 31 with not a lot of fanfare – we just noticed the “opening soon” banner in the window was replaced with a neon “Open” sign, so we stopped by for breakfast on Sunday.

Two-sided menu: Breakfast or lunch, both available all day.

Read on for how things went.

CUISINE: The Breakfast Club features a two-sided menu – all-day breakfast fare on one side and all-day lunch selections on the flip side. 

MENU HIGHLIGHTS/PRICES: You can get a basic 2-egg breakfast with toast and choice of homefries or fruit for $5.95. Breakfast sandwiches are $6.50. There are also six omelets on the menu, including meat- or veggie-only options for $6.60-$8.95, and five Benedict’s – including a roasted turkey version with cranberry sauce on the side, and a Louisiana Benny layered with buttermilk-battered fried chicken and cajun-hollandaise, $8.95-9.95. Also plenty of options from the griddle – basic or enhances challah French toast (starting at $7.95) pancakes (3 for $6.95) or crepes, available with sweet or savory fillings, a Southwest section (including egg tacos, $8.95, or Croque Señorita, $7.95) healthy items like Greek yogurt, oatmeal or quinoa bowl, and four “skillets” – breakfast combos served in cute ceramic skillets, for $8.95.

On the lunch-side menu, for starters you can order classic Greek Avgolemono soup (egg/lemon/chicken) for $4.50 a bowl or $3.25 a cup. There are a variety of typical wraps and sandwiches ranging from $6.50 to $8.45, and salads, from a simple greens mix for $5.95 to the Firecracker Salad, with buffalo fried chicken, crumbled bacon, an egg and gorgonzola cheese for $9.95. Under “Guilty Pleasures” (aka comfort food) you’ll find a half-pound house burger for $7.50 with add-on options, three versions of mac and cheese – traditional, buffalo or bacon, $7.95-$8.95.

Eggs Benny and an appropriate serving of home fries.

WHAT WE ATE: I always judge a new breakfast place by its Benedict, so naturally I had to go with the traditional Eggs Benny. First test was a poke to the yolk – cooked perfectly in this case. Second test was the lemony factor of the hollandaise – another high mark for just the right tang. I’ll definitely order it again.

Cowboy Skillet – we couldn’t find the potatoes/pico de gallo, but it was a tasty pick.

I inquired about the fruit option, and was told it was a melon mix – I passed on that and went with home fries, which were nicely done in well-seasoned chunks, not greasy, and served in just the right amount, in my opinion. Too often the potato option seems like filler, but in this case, the potatoes were well seasoned and cooked just right. My breakfast date chose the Cowboy Skillet, which advertised scrambled eggs, roasted tomato, sausage patty and queso sauce with black beans, served with pico de gallo and homefries. Overall, he gave it two cowboy thumbs up. It was satisfying enough, however by the time my hubby got to the bottom of the skillet there was an abundance of bland beans. Upon further inspection it appeared the pico de gallo and potatoes might have been missing from the dish. When we mentioned it to our server, she said it was all mixed together. Perhaps my hubby ate it too quickly to notice the other ingredients, but we still think it may have been lacking and thought she should have given us the benefit of the doubt and at least mentioned it to the chef.

Of note: The menu says The Breakfast Club sources local products whenever possible, which is a positive.

OWNERSHIP: We wanted to learn more about the owner, but our server was straight out with a busy Sunday crowd for most of our visit. It was hard to catch her eye, so we flagged down another server who told us the owner was doing the cooking, and is the former owner of Nathaniel’s Family Eatery and Charman’s Restaurant, both of which had good reputations and strong followings until they closed. We were going to ask for a word with the owner, but didn’t want to interrupt his griddle groove. A quick check on the NH Secretary of State website shows the business is registered to Efthymios Papakostas of Bedford.


ATMOSPHERE: We’re going to go with “rustic” – we loved the warmth of the wooden tables and matching wooden chairs, which were generous and comfortable. Decor is simple, from the tin ceiling tiles to wood floors. Everything we needed was right on the table, including a bucket of jams and jellies, which we didn’t need, but was a nice touch, all the same.

WEBSITE: The Breakfast Club has a website, but there is no frills there, just the fact. We found no social media presence – no Facebook site to like, or Twitter handle to follow. Our first Facebook check-in attempt brought up The Breakfast Club in Boston, so we tried again and were able to check in. But we’d encourage the owner to get a Facebook going.

SPECIALS: There were no chalkboard specials, and our server didn’t mention any, which suggests every day is special at The Breakfast Club. 

FIRST IMPRESSION: This is a welcome addition to the East Side neighborhood, and should quickly become a favorite go-to diner, and not just for locals – it’s worth the trip to step outside of your usual breakfast comfort zone. A friend we ran into was raving about the crepes, and his breakfast date said her California Benny was “out of this world.” There were only two tables available when we arrived just before 11 a.m., and a party of six swooped in on the open table shortly thereafter. We hope to see the parking lot this full every weekend, for years to come.

MISSED OPPORTUNITY: I looked around for some kind of nod to the famous movie by the same name – a framed photo of Molly Ringwald, or a Detention Delight omelet. Unless I missed it, it doesn’t exist – yet. But why not have some fun with it. Also, I thought there might be a way to join The Breakfast Club to receive loyalty specials. Again, I didn’t see any mention of this, but it might be something for the owners to consider.

HOURS: Closed Mondays. Open Tues. – Sunday 7 a.m. to 2 p.m., 342 Cypress St., Manchester, NH. Phone number, 603-232-3311.


 

 

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American Woodmark to acquire cabinet manufacturer RSI Home Products




WINCHESTER, Va. — American Woodmark Corp. has announced that it has entered into a definitive agreement and plan of merger with RSI Home Products, Inc., a large manufacturer of kitchen and bath cabinetry and home storage products. Under the terms of the agreement, the implied enterprise value for RSI is approximately $1.075 billion, including $140 million in American Woodmark common stock to be issued to RSI shareholders, approximately $346 million in net cash to be paid to RSI shareholders and approximately $589 million of RSI debt to be assumed by American Woodmark. The cash portion of the consideration is subject to customary working capital adjustments.

Founded in 1989 by Ron Simon to provide high quality products at affordable prices not otherwise available in the industry, RSI has grown to one of the largest in-stock and value-based cabinet makers in North America providing kitchen, bathroom, home and garage organization cabinetry, counter tops and accessories with over 100 styles and finishes to home centers, builders, dealers and remodeling contractors. RSI expects to generate net income of over $40 million and adjusted EBITDA of over $120 million on approximately $560 million of revenue for its fiscal year ending December 31, 2017.

“RSI has built a tremendous reputation and position in our industry by delivering quality products at a compelling value position, and we are excited to welcome them to the American Woodmark family,” said Cary Dunston, American Woodmark’s chairman and CEO.  “The acquisition of RSI will further enhance American Woodmark by creating a broader product and brand portfolio that is well-positioned to fully leverage our industry-leading service platform across all channels and to drive improved profitability and long-term value for shareholders.”

“We couldn’t be more excited and optimistic about the future potential for RSI and its loyal employee associates,” said Ron Simon, RSI’s Founder and current director.  “This merger creates a company that will be a stronger competitor in the kitchen and bath industry than RSI could be on its own.  The fact that the two companies share the same culture in the way they value their associates and customers will go a long way to ensure great future success.  We believe RSI is the industry’s lowest cost manufacturer, and American Woodmark has unmatched logistics and service capabilities, as well as a very broad product line.  This combination enables American Woodmark to bring the greatest value by making higher quality products affordable to more consumers.”

The combined company will be managed by American Woodmark’s management team (led by Chairman and CEO Cary Dunston). RSI will operate as a subsidiary of American Woodmark following the transaction with its existing brands, channel strategy and operational philosophy remaining. See www.americanwoodmark.com.

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Copper Square Pans HQ Questions If Steel Pans Are Still Ideal for Cooking?

LONDON, UK- Steel pans have long reigned supreme in terms of cookware materials, but it stands to question whether or not they are still ideal for everyday cooking use. In choosing a new pan to purchase, it is important to consider many factors including safety and longevity. Steel is one of the most popular materials used to make cookware, and that is because it is considered sturdy and safe. It is worth asking, however, if the cooking industry has changed, and perhaps there are new, better materials to use in the kitchen. Copper Square Pans reviews kitchen cookware in search of the best cookware available for both personal and professional use.

Cooking with a steel pot or pan can be a tricky process, and is maynot be the best option for those unwilling to practice a little trial and error, especially if the pot or pan is non-stick. There is always the initial issue of figuring out the best way to cook in a steel pan (how much oil to use, how the pan conducts heat, etc.). Steel is sturdy, and a good steel pan can last a lifetime. However, it is hard to clean, and prone to rust. One of the biggest concerns ofcooking with steel is its tendency to heat unevenly, which can in turn cause food to be cooked unevenly.

In their most recent review, Copper Square Pans brought to light the pros and cons of Gotham Steel Cookware, a line of professional-grade stainless steel cookware that is manufactured by the Emson brand. It is said to have a non-stick coat that is reliable and safe, not emitting any of the toxic fumes that raise concerns with other steel cookware. Their Gotham Steel reviews cover Gotham Steel pans and pots, help a potential purchaser make an informed decision on whether or not steel should be their primary cookware material.

Overall, reaping the benefits of steel cookware depends heavily on purchasing the right brand. Steel cookware can be at best inconvenient, and at worse dangerous if purchased cheaply, due to chemicals used and heat conduction issues, amongst others. A decent brand, such as Gotham Steel cookware, can provide convenient cooking for everyone. Steel is still incredibly prevalent in terms of cookware materials for a reason, but should not be purchased without first knowing the important facts about the specific brand. Copper Pans HQ provides fair and informative reviews of different brands of cookware.

Media Contact
Company Name: Copper Pans HQ
Contact Person: Mary Kings
Email: admin@healthrevealer.com
Phone: 07466813061
City: London, E14 7GG
Country: United Kingdom
Website: https://coppersquarepans.com/

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KitchenAid 4.5-qt. Stand Mixer $194.99 + $30 Kohl’s Cash

If a new Kitchen Aid Stand Mixer is on your gift or wish list, check out this great sale at Kohl’s today!

The KitchenAid KSM75 Classic Plus 4.5-qt. Stand Mixer is only $194.99 after coupon PLUS get back $30 Kohl’s Cash at Kohl’s today!

It’s available in white or silver and the regular price is $299.99.

Here’s the deal:

The KitchenAid KSM75 Classic Plus 4.5-qt. Stand Mixer is on sale for $259.99.

Use coupon code YOUGET25 to get 25% off at checkout.

The total at checkout will be $194.99 plus tax.

PLUS, you then get $30 Kohl’s Cash back that you can use in stores or online from December 7 – December 19! If you spend at least another $5.01, you get back a total of $40 in Kohls Cash to spend starting December 7! They are offering $10 Kohl’s Cash for every $50 you spend.

See the deal at Kohls.com HERE.

Get free shipping with store pickup or a purchase of $50 or more.

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Recipe: These aren’t classic latkes, but they have all the crispness you want in Hanukkah’s traditional fritters




Makes 18

Cook the potatoes several hours before you grate them so they have plenty of time to chill. Use two skillets at once, if you can, so the frying goes quickly. These are more delicate than classic latkes, so turn them carefully. If they crack and make ragged edges, reshape them with the edge of a spatula. Serve with sour cream or applesauce.

1. Without peeling the potatoes, quarter them and put them into a saucepan with water to cover and a generous pinch of salt. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 15 minutes or until they are tender when pierced with a skewer.

2. With tongs, transfer the potatoes to a large plate; cool.

3. Use your fingers or a small paring knife to remove the skins from the potatoes. Cover the plate with plastic wrap and refrigerate the potatoes for several hours, or until they are cold.

4. Spread the potatoes on a rimmed baking sheet. Use a box grater to grate the potatoes right onto the sheet. Sprinkle the grated mixture with salt, pepper, and flour. With your hands, toss the potatoes to coat them all over.

5. Heat 1 or 2 large nonstick skillets over medium-high heat. Add enough oil to film the bottom. When it is hot, use a ¼-cup ice cream scoop or measure to scoop potatoes, pressing the potatoes into the scoop. Turn out into the oil. As soon as the pan is full, use the bottom of a wide metal spatula to flatten the scoops into thick cakes. Cook 3 minutes, or until the undersides are golden. Turn carefully — you may need a spoon on the other side of the spatula to help you — and cook the other sides for 3 minutes more. During cooking, add more oil to the pan at the edges if it seems dry. Use the remaining oil to cook the remaining potatoes in the same way. Serve with sour cream or applesauce. Sheryl Julian

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.

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IDP families assisted in Nangarhar, Panjshir

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In the Know: NeNe’s on Marco Island adds 2nd location in Naples

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3 new dining options are launching in the first week of December.
Tim Aten

 

A new breakfast-lunch restaurant is continuing a more than 30-year string of eateries at a location on Pine Ridge Road near U.S. 41 in North Naples.

After a couple of chains (Long John Silver’s seafood and Kenny Rogers Roasters chicken concepts), a trio of Italian ristorantes (Chianti’s, Tre Amici and Tre Fratelli’s) and a more than seven-year run by the Loving Hut vegan franchise, a café that has found success on Marco Island is moving in.

NeNe’s Kitchen is set to open Friday morning in a building that has been newly painted light yellow with blue trim.

“I have a lot of people that come to Marco and asking, ‘When you coming to Naples?’ So, here we are,” owner Bob Natale said.

Natale, originally from Chicago, took over ownership of the former Taste of Chicago spot on Marco in 2005 and has found success during the last decade with NeNe’s, a family business named after a nickname for the owner’s Italian grandmother.

“She just passed. She was 97, so she lived a great life,” Natale said.

NeNe’s serves a classic menu of American comfort food, the same breakfast and lunch items and affordable prices available at the Marco location.

“I bring a lot of that flavor from Chicago. I’ve got the Vienna hot dogs that I put on the menu which are really good,” he said. “And we do the skillets and I’ve got the Crunchy French Toast, which is our signature dish that’s made with corn flake batter. And then we do a homemade chicken salad sandwich which is good, too. Everything here is made fresh.”

Although breakfast fare includes an egg served with hash browns and toast ($4.99), three buttermilk pancakes ($6.29), an old-fashioned waffle ($6.99) and three-egg omelets ($9.99), NeNe’s extensive menu is full of surprises such as a bacon waffle ($7.99). The forementioned Crunchy French Toast ($9.99) is topped with strawberries and whipped cream. The Baked Apple Pancake ($9.99) is a fluffy soufflé with Granny Smith apples, brown sugar and cinnamon.

The Eggs Shrimp Florentine ($11.99) features a jumbo English muffin, two poached eggs, shrimp, spinach, ham and hollandaise sauce. NeNe’s BLTE ($8.99) has bacon, lettuce, tomatoes and an egg any style on grilled sourdough bread.

The lunch offerings include hot sandwiches ($5.99-$12.99) served with potato chips or french fries; grilled or blackened tostadas, quesadillas and tacos ($8.99-$9.99); cold sandwiches and wraps ($8.99-$9.99) and salads ($5.99-$9.99).

Expect NeNe’s to eventually roll out a dinner menu.

“In another year or two, I’m going to incorporate dinner. We do dinner from November through April in Marco,” Natale said. “I do filet, lobster and prime rib, so it’s a nice menu for season.”

The nearly 3,000-square-foot restaurant has about 100 seats for dining in. The interior features NeNe’s yellow-and-blue color scheme with a beachy Florida nautical theme.

“We are going to do catering and deliveries too,” Natale said. “There’s a lot of different office buildings and what-not in the area on 41 so, if they want it, I’ll deliver. Not a problem.”

Of course, the original location on Marco will remain open, too.

“Absolutely. That’s the mother,” Natale said.

NeNe’s Kitchen, 975 Pine Ridge Road, is open 7 a.m. to 2 p.m. daily. For more information call 239-260-1216 or go to neneskitchen.com.

More restaurants opening this week

Bistro Bagatelle bringing French cuisine to East Naples 

The Rooster Food + Drink ready to crow in Naples

For the latest in local restaurants coming and going, see Tim Aten’s “In the Know” columns archived at naplesnews.com/intheknow, and on Facebook at facebook.com/timaten.intheknow.

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