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Caf Yumm!

February 13th, 2010 | Comments Off | Posted in 123triad

Caf Yumm! is a casual dining experience; a delicious process that takes you from pure ingredients to the savory first bite. Founders Mark and Mary Ann Beauchamp have created a welcoming atmosphere and from the basics of rice and beans, developed a menu balancing a combination of elemental foods with a light-hearted sense of fun. The process starts with the seed. The most fundamental form of life, the seed is a symbol of food in its basic form. Yumm! is the state of pure deliciousness contained in simple, nourishing, beautiful food.

They then apply their energy and passion. The flame transforms the basic ingredients into a satisfying, nourishing product. Yumm! is an act of passion: they love creating vital new flavors that fuel the soul. The delicious, beautiful bowl represents the seed, transformed by flame. The bowl nourishes body, mind and soul. Yumm! is a welcoming place where flavors of many cultures meet ’round a bowl.

For more information, please visit http://www.cafeyumm.com

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Caf Pesto

February 12th, 2010 | Comments Off | Posted in 123triad

The origins of Caf Pesto lay in the quaint harbor town of Kawaihae where a small take-out pizzeria that began in 1988 quickly evolved into an award winning dining establishment on the resort coast of South Kohala. Their inception coincided with the birth of Hawaii Regional Cuisine with which they became notably associated. Despite growing world-class competition on the South Kohala coast, they continue to be the benchmark for consistency, quality and innovation.

In offering the Big Island two quality dining destinations, they have sought to preserve the historic charm of their locale while at the same time bringing their customers the latest and best of local Hawaiian Regional foods. They seek to be at the leading edge of South Kohala’s culinary adventure and at the forefront of Hilo’s renaissance. It is their hope that their diners enjoy both this journey in time and the ethnic diversity of their fresh Island cuisine.

For more information, please visit http://www.cafepesto.com

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Sam’s Anchor Cafe

February 11th, 2010 | Comments Off | Posted in 123triad

Since 1920, Sam’s Anchor Cafe has been a favorite waterfront restaurant on San Francisco Bay. Located in Marin County in the quaint historical township of Tiburon, they have long been famous for their American/seafood cuisine, their fun atmosphere and breathtaking views of Angel Island, Alcatraz and the San Francisco skyline. Their Ramos Fizz’s Are Legendary! Weekdays & evenings are always relaxing and on weekends, well, they’re just the most popular place on the Bay. It has been said that if you stay long enough you’ll see everyone you’ve ever known.

Hospitality at Sam’s is a forgone conclusion. Whether you’re visiting for brunch, lunch, dinner or just a few relaxing moments on their deck, rest assured that they will continue to provide you with the quality and service for which they are recognized. They are one of very few public restaurants situated right on the Bay with their own boat docks. From San Francisco you can drive here in about 20 minutes or you can take the Ferry Boat from Fisherman’s Wharf in about 30 minutes or you can sail your own boat into Sam’s from any port on earth!

For more information, please visit http://www.samscafe.com

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Caf Cultura

February 10th, 2010 | Comments Off | Posted in 123triad

Caf Cultura is a delightful mix of English tradition and contemporary trend. They consider themselves an inner city retreat, with an out-going personality and inspirational food. Some sixty years ago, the hotel was home to one of Quito’s oldest families, after which it became the French Cultural Centre. The building was carefully restored over a period of four years, with special detail given to maintaining the unique characteristics of the original interior.

The house is hemmed by a beautiful garden, with secluded seating areas for relaxing — or watching their resident hummingbirds, doves and peacocks do their thing. So don’t be shy, ring the bell, come in, and discover for yourself why Cond Nast Traveler magazine recently listed Caf Cultura as one of the three reasons to visit Ecuador! At Caf Cultura, they believe their guests are their friends, and they certainly treat them as such. So let them take you with them from the comfort and familiarity of the hotel to explore a new land, colourful and challenging, diverse and rewarding: a world within itself.

For more information, please visit http://www.cafecultura.com

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Caf Imports

February 9th, 2010 | Comments Off | Posted in 123triad

Caf Imports passion for excellent coffee has led them to create a selection of the finest quality and most sought-after beans available. Through direct travel, experience, and a lot of study, they bring this offering to roasters large and small. They stand behind every bag of coffee they sell. Plus, they pass on the bulk rates of their extensive shipping network directly to their customers.

High quality, convenient buying, and fair prices give every roaster the confidence of an excellent cup of coffee. Come and share in their knowledge of beans, origins, and roasts. Their offerings page is an excellent resource for buying decisions, and their origins section contains invaluable info on what makes each bean special.

For more information, please visit http://www.cafeimports.com

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Palace Caf

February 8th, 2010 | Comments Off | Posted in 123triad

Located at the foot of the French Quarter, Palace Caf serves contemporary Creole cuisine in an upbeat and lively grand caf. As bearers of the torch keeping Creole cuisine alive and vital, Dickie and Palace Cafs culinary team are constantly evolving traditional Creole dishes and creating a few new favorites. The restaurant, housed in the historic Werleins music building, has earned local and national critical acclaim since it opened in 1991 including: Best New Restaurant from Esquire magazine and USA Today; the prestigious Ivy Award from Restaurants and Institutions magazine, and Wine Spectators Award of Excellence.

Palace Caf is owned and operated by Dickie Brennan, Steve Pettus and Lauren Brennan Brower. Executive Chef Darin Nesbit and Chef De Cuisine Ben Thibodeaux lead the culinary team. The Palace Caf is the kind of raucous but elegant place where locals come for birthdays and anniversaries and one table or another is always bursting into song.

For more information, please visit http://www.palacecafe.com

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Allpress Ezpresso

February 7th, 2010 | Comments Off | Posted in 123triad

Establishing and operating a successful Allpress Ezpresso coffee business involves hard work and dedication. Securing loyal customers and being rewarded for your efforts requires constant delivery of outstanding coffee, food and customer service. Selecting a coffee supplier who understands the nature of your caf, espresso bar or restaurant, and who will work with you in partnership to achieve outstanding coffee is essential. Training is important to the success of your business, and serving exceptional espresso is your best guarantee of return sales.

Espresso preparation is a skill that requires a depth of understanding, and is learnt through training and practice. It is not a one-off event. It should be an ongoing programme that is encouraged at every level in the culture of your caf. There are no shortcuts to becoming a top barista and to complement your operation they offer a number of classes. As a specialty coffee roaster they use strictly high grade Arabica beans which require careful and sustainable production methods.

For more information, please visit http://www.allpress.co.nz

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Cafe Cruz

February 6th, 2010 | Comments Off | Posted in 123triad

Opening in February of 1995, Cafe Cruzs goal was to blend traditional regional American and world foods with new and innovative techniques, creating their “New American Cuisine”. The interior decor was designed to offer an open, festive, casual atmosphere. The focal points of the dining room are their copper backed open kitchen and the French made Rotisol Rotisserie, which allow you to view the creation of your meal.

The sandstone used throughout the bar and dining area is imported from India. Their bar top is hewn from a solid piece of California Fir, tracing its history back to the Old Bass Lake Hotel at the turn of the century. The murals are the work of a local artist, Terry Wells. They depict facets of Santa Cruz County’s local scenery and agriculture. They use the freshest local produce (organic when possible), freshly caught fish from sustainable sources, fresh natural California poultry & pork, and Harris Ranch Beef (naturally raised in California), complemented by their other top line ingredients.

For more information, please visit http://www.cafecruz.com

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Ebony Coffee Company

February 5th, 2010 | Comments Off | Posted in 123triad

Ebony Coffee Company was started in 1996 initially roasting with a 12 kg Otto Swadla and mainly for themselves, their friends and one cafe. A few retail sales were made on Saturday mornings. Their first full time employee arrived on the scene within three months and they have not looked back since. They moved to new premises in Feb 2000 and late in 2003 they doubled its size to allow room for a barista training facility, a larger roaster and warehouse space for commercial equipment. In 2006 they moved to a dedicated factory site.

These days they roast with a 30 kg Petroncini. In addition to their every popular coffee blends there is also a flourishing commercial hire operation. Some of their staff are approved HSI assessors. They consider themselves to be an unpretentious company and avoid the vain claims made by many boutique roasters. So they don’t claim to roast every day, nor do they cup every sack of beans and they don’t personally select the beans.

For more information, please visit http://www.ebonycoffee.co.nz

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HUMMINGBIRD COFFEE

February 4th, 2010 | Comments Off | Posted in 123triad

HUMMINGBIRD COFFEE is a boutique coffee roastery, wholly New Zealand owned and operated. They’ve been roasting since 1990 - Big enough to offer you everything you need. Yet small enough to maintain their boutique culture and values. They source beans from around 20 different origins. They roast each origin in small batches to best bring out its ideal flavour characteristics. Pre-blending green beans, which many roasters now do, does not allow for any individual characteristics of the bean to be taken into account when roasting.

They have sound quality control and product development. Their roasters always have their eye on new beans and ways to enhance their range and quality. To this end theyre cupping every week, checking flavour profiles and roasting techniques to ensure the best results for each origin prior to blending. They provide Barista Training, a Cafe Set-up and Consultancy Service, Technical Support second to none and they react quickly to your needs.

For more information, please visit http://www.hummingbirdcoffee.co.nz

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