#Foodie friday professional#
#Foodie friday mac#

The Old Fire Station bar and restaurant in Salford (Image: Sean Hansford | Manchester Evening News)Īlex and Eric, formerly bakers at the celebrated Pollen in Ancoats, are making white, rye and seeded sourdough, and some very serious pastries from scratch - from pain au chocolat to Scandinavian-style cinnamon knots to old school cream buns. A bowl of soothing pork wantons in chicken broth helped calm the fires.”īut despite all this, Ben says the ‘wavy potatoes’, showered with signature mouth-numbing Szechuan peppercorns, proved to be some of the most compulsive eating. “The house speciality ‘burning noodles’, served with spicy minced pork, were everything Wendy promised, hot and fragrant (you can ask them to calm down on the chilli too, Wendy says, there’s no judgement). “A plate of braised then torn up chicken with chilli oil and pepper, with ribbons of courgette, served cold, was a hit too. “Chopped up chunks of ‘sweet and sour’ ribs are not the kind you might be used to, crisp morsels of deliciousness,” he writes. It’s given them an authentic taste of home.Īs Ben reports, the dishes are superb. Since opening they have been inundated with Chinese students from Szechuan - some of whom had barely been home in recent years because of the pandemic.

#Foodie friday professional#

The focus of her restaurant is very much on Szechuan cuisine, with Wendy adapting her recipes from home cooking to the professional kitchen and training up three chefs. There’s so many varieties, we’ve not even done 10 percent of it here,” she tells Ben. But if you go to China now, Szechuan food is the number one choice, particularly noodles. “We always have this debate whether Szechaun food or Cantonese food is better. “The gardens of homes in the surrounding areas that have been lovingly nurtured by the homeowners are now a haven for these industrious pollinators.' 'The bees are essentially on holiday from Cheshire in Miles Platting,' he told reporter Adam Maidment. So they’re spending the summer in a specialised tree protection location within the Miles Platting development. Ken had to make sure the bees were moved at least three miles from their original hive to effectively reset their ‘internal GPS’ before they can return to Cheshire. He says the recent unpredictable weather has resulted in a rise in colonies splitting from their original hives.

Ken Boughey, a contractor from FrameTech and a passionate beekeeper, has stepped in to help them.

They are part of a colony which became separated from its hive in Cheshire and ended up at the Saxon Square development in East Manchester. Sunday.It's nice to hear that a swarm of bees have been ‘holidaying’ in Miles Platting. Toni’s is located at 100 17th Avenue in East Moline, IL as well as 1209 4th Ave Ste 2, Moline, IL. Toni’s Smokin’ Grill not only is around the Quad Cities area in various locations, Toni also caters events and will come straight to customers homes to cook.

#Foodie friday mac#

When it comes to the sides, greens, mac and cheese and spaghetti salad are a usual go to.

Some customer favorites are the smoked baby back ribs and smoked chicken. Toni’s offers an array of smoked meats and delicious sides. Toni Bare, got her idea, of Toni’s Smokin’ Grill, during the start of the COVID pandemic, deciding to leaving her long career in customer service to become a chef and her own boss.

This week’s ‘Foodie Friday’ guest Toni’s Smokin’ Grill, is a food truck that offers all types of soul food and BBQ favorites.