Red Lobster’s Endless Shrimp Is Back And Better Than Ever (Photos)
By Cooking Panda
If you like shrimp and lots of it, this news is for you: Red Lobster’s Endless Shrimp promotion is going on now until November.
The deal allows hungry — hopefully, very hungry — guests to mix and match an unlimited number of shrimp dishes, served with a salad and a side, for $18.99 a person.
I was lucky enough to embark on an Endless Shrimp journey of my own this month, and the experience was nothing short of crispy crustacean heaven. Red Lobster’s signature cheddar biscuits (also endless) were flowing, shrimp were multiplying upon the table, and my friend and I were elated to sample shrimp prepared in creative ways we’d never imagined.
The seafood chain’s new shrimp dish, Nashville Hot Shrimp, is the highlight of the special menu. Fresh shrimp are crusted with panko breadcrumbs, fried and tossed in a sweet and spicy mixture of brown sugar, cayenne, paprika and black pepper. The spiciness in each fiery bite is quieted by a pleasant honey drizzle.
Our other favorite was a selection from the secret menu: Cape Cod Kettle Chip-Crusted Shrimp. Generous flecks of the popular potato chip coat each shrimp in a superbly crunchy crust — a welcome twist from your run-of-the-mill fried shrimp. These pair well with just about any condiment, but creamy tartar sauce adds a delicious tang to the super-savory shrimp.
Once you’ve completed your first course (salad, side and choice of two shrimp dishes), you’re free to order additional shrimp preparations one at a time. The menu includes Mediterranean Shrimp — a grilled shrimp skewer with juicy grape tomatoes and green onions in a white wine, garlic and lemon butter sauce — as well as classic Garlic Shrimp Scampi — shrimp sauteed in a rich sauce of garlic, butter and white wine.
Those with a taste for simplicity will especially enjoy Hand-Breaded Shrimp, served with cocktail sauce, and Shrimp Linguini Alfredo, a creamy pasta dish featuring plenty of shrimp and Parmesan cheese.
Also available on the not-so-secret menu are Panko-Crusted Red Shrimp, Coconut Bites, Popcorn Shrimp and Garlic-Grilled Shrimp Skewers.
Realistically, you will feel quite full after your first round of shrimp (and, by then, several cheddar biscuits), but you’ll want the option to sample at least one bite of each tasty preparation. The bigger your group, the more stomach real estate you’ll have to split between your 10 shrimp options. Thus, the more, the merrier.
And because no restaurant meal is complete without drinks and dessert in my book, we also took the opportunity to try one of Red Lobster’s new cocktails: the Peach Long Island, a wonderfully boozy blend of vodka, gin, rum, peach schnapps, peach puree and Coca-Cola.
We also took on the tough task of dining on dessert, selecting the sinfully scrumptious Chocolate Wave: a warm chocolate layer cake with fudge frosting, vanilla ice cream and rich chocolate sauce. I suggest you enhance your meal the same way.
You can bring a friend to any Red Lobster for Endless Shrimp from now until November, though Red Lobster has not announced an exact end date.
Can’t make it to the restaurant but want to enjoy the food? You can also order Endless Shrimp to go; there’s just a limit of two shrimp refills.
Source: Red Lobster / Featured Image: Sara Cagle / Embedded Images: Sara CagleTags: endless shrimp, Red Lobster, restaurant, seafood, Shrimp, special deal
These College Guys Had A Sushi Restaurant In Their Dorm (Photos)
By Cooking Panda
While classmates were heating up Easy Mac and pouring bowls of cereal in their dorm rooms, Boston University students Jarrett Deutsch and Ethan Cole were using the space to make and sell high-end sushi dishes.
They called their restaurant The 803, a four-seat table serving sushi for $35 a meal. It began with the roommates making too much sushi and selling the extras to fraternity boys, and it soon evolved into a full-fledged restaurant, where they prepared fish on desks and served nigiri to 30 visitors a night.
How did two college boys get into sushi making? Believe it or not, it was when they were trying to be more economical.
Unimpressed by their school’s dining options, the 19-year-old friends began their freshman year subsisting on restaurant meals.
“My dad was getting pissed that I was spending a couple thousand every month on food,” Deutsch told the New York Post.
The boys took a more affordable approach to food by cooking their own, like chicken and lamb shank — and then, Japanese cuisine. Cole had learned basic sushi skills from his family, and he and Deutsch are good improvisers.
After two days of preparation, they were ready to provide a six-hour sushi dinner service once or twice a week, and they “were booked every night.”
We’re not talking grocery-store level sushi, either. Their menu was free of California rolls and instead included things like seared salmon nigiri and soy-glazed tuna with tofu puree.
Even though they’re not in school over the summer, Cole and Deutsch are stepping up their sushi game in a big way; they’re holding a three-day pop-up restaurant in their hometown of Manhattan.
They’re also growing with New York chef Pecko Zantilaveevan as an adviser and a recent high school graduate to handle marketing. They told the New York Post they’re hoping to expand further.
The 803 pop-up will be located at the popular beer bar Clancey and will seat 35 to 40 people from Aug. 17 to 19. Customers can reserve a table to eat lunch for $45 to $65 or splurge on dinner for $95 to $125.803, boston university, dorm room, entrepreneurs, New York, restaurant, sushi
Meet The Robot That Will Flip Your Burgers
By Cooking Panda
Working at a greasy, hot grill can be hazardous to the health of grill cooks, and it’s not because they’re tempted to eat greasy foods all day. It’s more about the potential for injuries and other slip-ups that can happen in the kitchen.
In an effort to curb kitchen accidents along with the increase in demand for burgers, Tech Crunch reports that Pasadena, California-based Miso Robotics has come out with a new kitchen assistant called “Flippy.”
Flippy is a burger flipping robot, and works by using artificial intelligence and automation to solve the worst parts of restaurant and food prep work. No more cutting yourself while chopping onions, burning yourself on the grill or spilling hot grease everywhere. Ideally, this robot makes working in a kitchen much less hazardous.
Existing restaurants CaliBurger and Canyon Creek Capitol are reported to have helped fund this project. I guess restaurants are ready to jump on board. CaliBurger has already committed to using Flippy in 50 of its restaurants, starting in the Pasadena location.
Flippy looks like a relatively small wheeled cart. It has a robotic arm and a sensor bar, and can be installed next to or in front of any standard grill or fryer. Using data from its thermal sensors and cameras, it can perceive its environment and take orders.
Flippy basically puts the burgers onto the grill and monitors them until it’s time to add toppings. The robot then alerts a human cook to step in, after which Flippy plates the burgers. Humans are needed to wrap burgers or add cold toppings, so they are still around, of course.
This robot can use detachable kitchen tools like tongs and scrapers to complete kitchen duties. It can even swap out its own tools! And it’s not only regular burger patties that Flippy can cook; it can cook chicken, bacon and grilled onions, too. Basically, you can count on Flippy for most grill items.
The only problem I have with this whole experiment is that it may put human workers out of jobs. I guess there is always room for innovation in that sector as well, though.
Source: Tech Crunch / Photo Credit: Miso Robotics via Tech CrunchTags: Burger Flipping, Flippy, Miso Robotics, restaurant, Working in a Kitchen
Dining Panda: Here’s How To Really Eat At The Bar (Photos)
By Cooking Panda
At Cooking Panda, we like to think we’re pretty good at eating. But every pro needs practice, so we decided to train our tummies at LA’s Sycamore Tavern, a new bar offering dizzyingly good drinks and seriously addictive grub.
We suggest you approach this place — or any tempting tavern, for that matter — with a hungry stomach and an expansive appetite. You won’t be disappointed.
We sat down and got right to business by ordering five appetizers, which, in retrospect, was an ambitious but certainly appealing choice.
“How are you going to eat all of that?” our waiter asked, clearly unbeknownst to the impressive capacities of our stomachs.
We just laughed.
Moments later, out came one appetizer after the other, and we were already looking at quite the feast. Our table was laden with a truly #spreadgoals array of pimento cheese, broccoli tempura, shishito peppers, meatballs and ceviche. Here’s a breakdown of the bounty.
Extra spreadable pimento cheese got a boost from smoky peppers and was served with my favorite casual cheese vehicle, the Ritz cracker. The creamy, crunchy combo whetted our appetites for the delights to come.
Next, we moved on to a sizzling bowl of broccoli tempura: savory little bonbons of lightly fried broccoli with Asian accents of miso, scallions and toasted peanuts. The crispy exterior of each piece gave way to a soft, flavorful and somewhat healthy interior.
Simple shishito peppers cooked with ginger and garlic were a nice break between heavier appetizers. Sabba’s favorite thing about the peppers is their element of surprise; sometimes you’ll pluck a milder one, and sometimes you’ll get a real zinger.
Fresh salmon ceviche with cucumber, jicama, lemon and cilantro — flanked by a few crispy mini corn tortillas — was a welcome cold and refreshing addition to our otherwise hot spread.
My favorite? Four hefty meatballs served in a generous helping of tomato basil sauce and buttery garlic knots on the side. Each element was strong enough to stand on its own, but for a few bites, I got fancy and made mini meatball subs with a bite of knot, a bite of meat and a spoon of sauce.
We were already near full (and if we’d had beer, eating more may have been impossible), but we weren’t going to skip out on the entree portion. From a tempting menu of salads, sandwiches like an Italian muffaletta and a Cuban cubano, and pizza, we selected a tomato basil pie big enough for our table of four AND leftovers.
It was artfully drizzled with basil sauce and served piping hot, tomatoes bright with flavor and cheese melting off in lengthy strings with every bite.
Were we satisfied? Yes. Could we have gone home with happy tummies? Absolutely. But Sabba and I agreed that our “work” at Sycamore Tavern would be incomplete without sampling some sweets. The human body has a separate chamber for dessert storage, after all. So we ordered two more treats.
First up was a deep-fried fluffer-nutter, which was as excellent as it sounds. The peanut butter, marshmallow fluff and banana sandwich was fried until sweet and crispy and finished with sea salt for contrast. Let’s take a moment of silence for that oozy marshmallow goo melting down the sides.
Finally, we cooled off with a not-so-typical ice cream sandwich, made with a rice crispy treat and strawberry ice cream. It tasted like childhood.
With full bellies and happy hearts, we congratulated Sycamore Tavern on a fantastic bar meal — and ourselves for enjoying the ride. Check out the Hollywood spot when you’re in LA for a fun meal with friends.
Photo Credit: Sycamore TavernTags: appetizers, bar food, beer food, restaurant, tavern
Would You Pay $26 To Dine At Barnes & Noble?
By Cooking Panda
There is something so comforting about settling into a nice, relaxing atmosphere with a good book, and some kind of cozy snack or beverage to enjoy with your read.
Barnes & Noble seems to know that, which is why in an attempt to help bolster some lackluster sales, it has decided to launch a full-service dining business with its first ever bookstore/hybrid concept restaurants, as reported by the Sacramento Bee.
The restaurants will essentially be extended bookstores, and will come equipped to serve a full menu with wine and beer. For this venture, Barnes & Noble partnered with the international design and concept firm of AvroKO and The Branstetter Group, which is a Santa Monica-based hospitality management and advisory firm.
David Deason, Barnes & Noble’s vice president of development, told the Sacramento Bee that the new concept stores are “more of a step forward … a new transition. Throughout retail, (store operators) are trying to lift the experience to a new level. We understand that, and we think our customers will appreciate the experience they find here…
“Books are the star. It’s still a bookstore.”
Apparently, printed word is struggling to sell, and some Wall Street estimates suggest that Amazon has actually cut into B&N’s market share by more than 25 percent since 2010. While Deason seems to deny that the restaurant concept is in response to B&N’s annual sales revenue plunge, it seems to make sense.
Customers will enter the new conceptual B&N locations into an expansive open-floor space, where they will be able to look at a 180-degree book displays equipped with self-serve “kiosks,” which makes the shopping experience more manageable and seamless.
Deason promises that customers will have the opportunity to “buy a book anywhere in the store, including the restaurant.”
The restaurant will come in at 2,600 square feet, with seating for 140 (which includes some outdoor seating) and an all-day menu, as well as table service. An entree will run patrons between $14 and $26 on average.
Since the beginning of retail, the idea has been to get shoppers into the store, where they tend to buy something no matter what their original plan was,” Peter Schaub, a New York-based marketing and branding expert said to the Sacramento Bee. “I’m sure other retailers would do just about anything to get shoppers into their stores like that.”
Adds Deason: “We know we have a lot to learn, and we welcome that. We want this to be a special place … and we will work to keep improving.”
Sources: Sacramento Bee / Photo Credit: Randy Pench for Sacramento BeeTags: Barnes and Noble, bookstore, concept bookstore, literary meal, restaurant
The Country’s First Native American Restaurant Could Help Define A Beautiful And Unrecognized Cuisine
By Cooking Panda
Whether your ancestors immigrated to America from Italy or China, there is probably a restaurant just blocks away from your home where you can enjoy their native cuisine. A place where you can connect with your roots through food, where you can sense where you came from by appreciating the nuances of cooking techniques, of carefully selected ingredients.
Long before Americans began tasting German dishes and seeking influence from Mexican flavors, Native Americans were foraging for chokecherries and mastering the cooking of wild game. But while European tastes have a vast presence in American restaurants, Native American cuisine is all but invisible.
The Sioux Chef, a team working for the recognition of pre-colonial cuisine in modern kitchens, is on its way to change that — by opening an indigenous restaurant.
Heading the effort is Sean Sherman, 42, a chef from the Pine Ridge Reservation in South Dakota. He’s spent the last 30 years working in restaurants in the Midwest and the last few years wondering why the techniques of the nearby Lakota and Ojibwe tribes are so chief to him and so obscure to others.
“Why is it that you can find cuisine from all over the world in our many great cities, but not the food that comes from right under our feet, the food that is Native to our regions and the Indigenous Peoples?” Sherman wrote on The Sioux Chef’s Kickstarter page, the main fundraising effort for the project.
The campaign has already surpassed its $100,000 goal, with two weeks left to continue fundraising.
Sherman isn’t new to speaking out about Native cooking. He opened Minnesota-based The Sioux Chef as a catering and food-education business in 2014. The next year, he and business partner Dana Thompson opened the Tatanka Truck, which serves indigenous foods from Minnesota and the Dakotas. And now, after much success and media exposure, they’ve set their sights on opening The Sioux Chef, an Indigenous Kitchen.
It will be the first Native American restaurant of its kind.
The team’s vision for the restaurant includes a 120-seat dining room, as well as a garden, a conference room and a kitchen large enough to hold workshops for visitors. They plan to use the space to continue meeting with Native chefs, to host performances by Native artists and to showcase traditional preparation of indigenous foods.
Sherman’s dishes are graceful and colorful, composed of foods used by indigenous groups for centuries: sunflower, chokecherry, elder flower, fir.
Absent are wheat flour, sugar, and dairy — government-issued foods that replaced traditional Native cuisine many years ago, according to The New York Times.
Below is Sherman, part of the Oglala Lakota sub-tribe, plating food at the Lake Traverse Indian Reservation.
The Sioux Chef plans to use additional incoming donations to make the Indigeneous Kitchen less of a restaurant and more of a community space. They envision a sustainable wood-fired cooking line and, down the road, locations in other regions.
Support for the project would suggest that is more than likely.
Sources: The Sioux Chef/Kickstarter, The New York Times / Photo credit: Becca Dilley for the Heavy Table via The Sioux ChefTags: indigenous, Kickstarter, native american, native american food, restaurant
Too Good To Go: New App Lets You Buy Food For Cheap That Restaurants Would Otherwise Waste
By Cooking Panda
By now, it’s pretty common knowledge that the world, in general, has a problem: a food wasting problem. However, a food app that launched in several U.K. cities this year seeks to address that problem, by providing local users a list of restaurants that are selling food they would otherwise have tossed — for much, much cheaper.
According to the Telegraph, the app, called Too Good To Go, is for iOS and Android, and allows users to pay with a credit card to go and collect food from certain restaurants within a specific time allotment (e.g., as a restaurant is closing, or after a lunch or dinner rush).
The food in question is, of course, nutritious and edible, and safe to eat — however, without the app, it otherwise would have been tossed out, contributing to what the Telegraph reports as an estimated 15 million metric tons of produce wasted in the U.K. every year.
“Food waste just seems like one of the dumbest problems we have in this world,” TGTG co-founder James Crummie told Next Web. While helping bolster restaurant business sales is an obvious benefit of the app, the focus is more on cutting down on food waste.
“The restaurant industry is wasting about 600,000 [metric tons] of food each year, and in the U.K. alone there are one million people on emergency food parcels from food banks,” Crummie continued. “Why do we have these two massive social issues that are completely connected, yet there is not much going on to address them?”
For now, the TGTG app, which was created by a group of friends in Denmark, has been launched in the U.K. and embraced in Brighton, Leeds, London and Manchester.
While Too Good To Go does take a small fee from its participating restaurants, the Telegraph reports that it reinvests its income into expanding the project.apps, food waste, restaurant, too good to go
‘You’re Very Welcome’: Soldier Explains Why He Won’t Tip Waiter On Receipt
By Cooking Panda
A picture of a receipt allegedly belonging to a member of the military is quickly spreading online because of the soldier’s reason for not leaving a tip.
The photo was first posted on “Ranger Up Military and MMA Apparel” Facebook page with the caption, “Don’t Be That Guy.” The photo shows a receipt, presumably from a restaurant, and written in the tip line is 0.
Instead of just not leaving a tip, however, the alleged military man decided to provide a handwritten explanation as to why he decided not to tip the server.
“My tip is the freedoms I provided you while serving my country,” the person wrote. “You’re welcome for my service.”
The photo has quickly spread online, and many people are not impressed with the guy’s note.
“What piece of shit,” one commenter wrote. “Makes the rest of us look bad.”
“That was conceited to me…..like he saved the world all on his own!” another noted. “He makes real soldiers look bad with that crappy comment. I have bought soldiers meals and still got a tip!”
What do you think of this soldier’s decision not to tip and his reason behind it?
Photo Source: If You Can’t Afford To Tip, Wikimedia CommonsTags: military, restaurant, soldier, Tip, Viral
Would You Like Fries With That Bigotry? Waitress Receives Anti-Gay Message And No Tip
By Cooking Panda
Let’s be real: Nobody, not even the most avid foodie, likes the part of the meal where the bill arrives.
For diners, the bill signifies the end of their culinary experience (and, more traumatically, the emptying of their wallet).
For people on a first date, it can even be cause for a mild panic attack (“Do we go splitsies? Should I foot the whole thing? Is this the part where I gently bring up that he actually ate most of my shoestring fries? AHHH!”).
In fact, the only people who stand to benefit from handling the bill are the dedicated restaurant servers who rely on their diner’s generosity to supplement their often low-paying incomes.
So when North Carolina-based waitress Alexandra Judd looked to the tip line for a $23 bill after serving a group of women during a lunch rush at restaurant Zada Janes on April 12, she was probably checking for gratuity.
In lieu of a monetary value, however, a Bible verse that vilifies homosexuality was scrawled on the tip line directing Judd to Leviticus 20:13.
Bear in mind: Judd is gay.
“If a man also lie with mankind, as he lieth with a woman, both of them have committed an abomination,” reads the King James version of the Old Testament verse, according to Bible Gateway. “They shall surely be put to death; their blood shall be upon them.”
But wait! There’s more. Next, in a stunning encore demonstration of her holy sense of self-righteousness, the woman made sure to write “Praying for you!” to Judd at the bottom of the receipt as well.
Judd, who has reportedly participated in equality rallies since she moved to North Carolina, told WNCN that she was “infuriated and hurt” by the hateful message, which came to her on the heels of the state’s anti-LGBT House Bill 2, which was signed into law in March.
“I’ve heard of people leaving fake money, or writing funny stuff in the tip spot of a check but never believed it would happen to me, in the way that it did,” Judd told WNCN.
Judd is not the first wait staff professional to be targeted and then accosted by bigoted customers. A gay waiter was denied a tip in 2013 for his sexuality, despite his “excellent” service, Pitch reports.
Unfortunately, there exists a long line of servers who have found themselves subject to the vitriol of their credit-card wielding patrons, who seem to be under the delusion that their refusal to tip their servers will trigger some sort of sexual conversion.
Luckily, Judd seems to be taking this foolishness in stride.
“Don’t pray for me darling,” Judd wrote on her Facebook page. “I have everything I could possibly want and need in my life.”homophobia, north carolina, restaurant, service industry, Waitress
Restaurant In China Fires Robot Waiters For Incompetence
By Cooking Panda
A China-based restaurant chain announced that it was suspending its use of robot servers after realized the robots were unable to perform properly and broke down often.
Heweilai, a chain in Guangzhou, China, employed a staff of $7,000-a-piece high-end robots to do the wait staff’s job at three of its locations.
They soon discovered, however, that the bots were becoming increasingly prone to breakdowns and their capabilities were “somewhat limited” — according to one human waiter that worked alongside the bots.
The robots were reportedly unable to carry soup, pour water and converse with customers, among other lacking skill sets, Grubstreets reported.
The news came after Carl’s Jr. CEO Andy Puzder made news for announcing hopes to employ an entire staff of computers because they “always upsell,” are “always polite,” they “never take a vacation” and “never show up late.”
Would you go to a restaurant that had a robotic wait staff?china, restaurant, robot, waiter
Man Ordered To Apologize Over Comment He Left In Tip Line Of Receipt (Photo)
By Cooking Panda
An Oklahoma City restaurant customer left a rude remark on the tip line of his bill in lieu of a gratuity, and caused uproar on social media in the process.
Last week, the customer in question visited a local Joe’s Crab Shack with a date and decided not to leave a tip because the restaurant was out of sour cream. Instead, he wrote “find sour cream” in the gratuity line of the bill, with the bill totaling it’s pre-gratuity amount of $71.23. Later that night, he proudly shared a picture of the bill on Facebook.
The customer’s cousin, Dustin Clark, subsequently saw the post and was outraged. Clark shamed his cousin for the post on social media and confronted him in person.
“I confronted my cousin about them bragging about the rudeness on Facebook,” he said. Clark later visited the restaurant and apologized personally to the server. He also left $20 and a card. He took to Facebook to encourage others to follow suit, and is now receiving praise from hundreds of people after his good deed went viral.
“We need more people like you who do the right thing. I was a server before who dealt with people like that,” Facebook user Melissa Herbert said.
“That was the most wonderful thing you did for that waitress,” Joyce Persson added.
Incidents involving restaurant gratuities are becoming increasingly prominent on social meda in recent years. While negative incidents continually receive nationwide attention, good deeds like Clark’s – and a recent incident involving a Philadelphia man who tipped his server $3,000 so she wouldn’t get evicted from her home – have recently gone viral.
Photo Credit: news9.comTags: Facebook, Oklahoma City, Photo, restaurant, Viral
Couple Realizes That Chili’s Waiter Did Something To Their Drinks, Takes Action (Photo)
By Cooking Panda
A couple in New York proved a waiter at their local Chili’s restaurant spit in their drink, thanks a DNA test done by police.
Last summer, Ken Yerdon and his wife, Julie, visited the Clay, New York, Chili’s restaurant for dinner, and had a few minor complaints that included undercooked vegetables and chips not being served. The couple’s waiter, Gregory Lamica, became annoyed.
“They were busy — we understood,” Julie said. “We were patient with him, but we could tell he was annoyed with us. All Ken said to him was, ‘Are you OK? Have we done something to offend you?’ And he said, ‘Oh, no, no.’”
Before they left, Yerdon and his wife requested their drinks be refilled in to-go cups. Lamica instead brought them empty cups, seemingly expecting them to pour their remaining soda in by themselves. When Yerdon asked Lamica to fill the drinks, he once again became annoyed and went to the back of the restaurant to fill the cups.
As Yerdon was leaving, he noticed that Lamica wouldn’t make eye contact with him. While driving, Lamica took two sips of the beverage before the lid popped off and he made a disturbing discovery.
“I saw the spit in the cup,” he said. “It wasn’t regular spit either. It was definitely a loogie.”
After dropping his wife off at home, Yerdon went back to the Chili’s and informed management of the incident. The manager offered him a refund and coupons, but the restaurant didn’t fire the waiter.
“We just felt like he needed to be terminated immediately,” Julie said. “To do something like that was so vile and beyond the pale. We couldn’t believe it.”
Yerdon saw Lamica in the parking lot on his way out and proceeded to confront him about the spit.
“I said, ‘Why did you spit in my drink?'” he told reporters. “He was bawling. He just kept walking with his apron in his hand and he didn’t answer me. I said to him, ‘You wouldn’t be crying if you didn’t spit in my drink.’ He said, ‘I don’t want to lose my job.’”
The Yerdons later called the police, who questioned Lamica. The young man denied spitting in the drink, but agreed to give a saliva sample. The sample was tested and three months later, DNA results came back positive as Lamica’s. He was charged with disorderly conduct.
Yerdon and his wife now plan to sue Lamica for the “psychological trauma” endured from not knowing whether or not he contracted HIV for hepatitis from sipping the contaminated drink.
“It was a long six months of anxiety,” Julie said.
Photo Credit: Flickr/FacebookTags: chilis, DNA, Police, restaurant, Spit
Restaurant Owner Posts Public Message To Dumpster Diver (Photo)
By Cooking Panda
A restaurant owner went above and beyond to lend a hand to someone who had apparently been rummaging through the restaurant’s trash for a meal.
Ashley Jiron, owner of P.B. Jams in Warr Acres, Oklahoma, was shocked when she noticed that somebody had been going through food containers in her restaurant’s dumpster. Heartbroken that a person would have to resort to dumpster diving for their next meal, Jiron took action.
“That really, it hurt me that someone had to do that,” she said. The generous owner decided to post a note on the front door of her business in the hopes that the person would return and read it.
“To the person going through our trash for their next meal, [y]ou’re a human being and worth more than a meal from a dumpster,” Jiron’s note read. “Please come in during operating hours for a classic Pb&[J], fresh veggies, and a cup of water at no charge. No questions asked. Your friend, the owner.”
P.B. Jams, according to reports, is a relatively new establishment and Jiron hadn’t experienced something like this before. She said she plans to keep the sign up for as long as it takes to get the stranger to accept her offer.
“I will not take down that sign until they come in,” she said. “I think we’ve all been in that position where we needed someone’s help and we just needed someone to extend that hand and if I can be that one person to extend that hand to another human being then I will definitely do it.”Free, hunger, oklahoma, Poor, restaurant
Woman Left At Loss For Words After Reading What Waiter Wrote On Her Receipt (Photo)
By Cooking Panda
A fallen soldier got a touching memorial from a Tacoma, Washington, restaurant.
According to Buffalo Wild Wings server Brian Avey, a woman came into the restaurant last week for lunch and placed a drink order for two beers — a Blue Moon and a Corona.
“I told her she could only do one beer at a time,” Avey wrote in a Facebook post. “She said the Corona was for her brother who died in Iraq.”
The woman informed Avey that she wouldn’t be drinking the beer, and that it would simply be purchased to honor her brother.
“It just sat next [to] her at an empty seat her entire Lunch,” Avey wrote. “When I brought her bill I told her Buffalo Wild Wings will be buying that beer.”
The woman was so touched by the gesture that she wrote a message to Avey on her bill.
“Thank you. An act of kindness goes a long way. It means a lot to me. Have a great rest of your day,” she wrote, addressing it from “Grateful soldiers.”
“After she left, I didn’t have the heart to dump the beer out and throw it away, so I put it on top of the cooler next [to] the American Flag,” Avey wrote.
Avey’s boss, Dan, agreed that they couldn’t dispose of the beer.
“I just can’t throw this beer away,” Dan told Kiro-TV. He decided to let the beer stay as a tribute to the fallen soldier.
“Let’s keep it,” Dan reportedly told Avey. “Just make sure that we change out the lime every day.”
Avey’s post quickly went viral, garnering over 60,000 likes and nearly 30,000 shares since it was originally posted.
Photo Credit: kirotv.com, Brian Avey/FacebookTags: Beer, restaurant, soldier, tacoma, Washington