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Today in Food History

  • by Chef Rick Powless
  • Posted on August 6, 2016August 16, 2016

Also, on this day in 1867 Sheldon Everitt of Ansonia, Connecticut received a patent for a…

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  • Restaurant Reviews

Pere Antoine-NOLA

  • by Chef Rick Powless
  • Posted on August 5, 2016August 5, 2016

This evening we decided to enjoy some good ole nawlins food.  Our journey took us…

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  • Restaurant Reviews

Oceana Grill-NOLA

  • by Chef Rick Powless
  • Posted on August 5, 2016August 5, 2016

Since it is National Oyster Day and I am in Nawlins (New Orleans), it is…

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  • Foodie Facts

Blue Cheese

  • by Chef Rick Powless
  • Posted on August 5, 2016August 17, 2016

Blue cheese is believed to have been discovered by accident, when cheeses were stored in…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on August 5, 2016August 5, 2016

  Also, on this day in 1858 Alexis Benoit Soyer died.  French chef and author.  Chef…

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  • Restaurant Reviews

Bravo! Pizzeria & Grill-Niagara Falls

  • by Chef Rick Powless
  • Posted on August 5, 2016August 5, 2016

Headed down to the Falls to see the fire works and decided to enjoy a…

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  • Restaurant Reviews

Mr. B’s Bistro-NOLA

  • by Chef Rick Powless
  • Posted on August 4, 2016August 4, 2016

My wife and I arrived in New Orleans and were looking for some good food…

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  • Foodie Facts

Balsamic Vinegar

  • by Chef Rick Powless
  • Posted on August 4, 2016August 17, 2016

The beginnings of balsamic vinegar-making date back as far as the 11th century.  It was…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on August 4, 2016

  Also, on this day in 1693 Dom Perignon discovers the process for making champagne. “Come…

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  • Foodie Facts

The Fig Newton

  • by Chef Rick Powless
  • Posted on August 3, 2016August 17, 2016

Fig Newtons were created in 1891 by the Kennedy Biscuit Works in Cambridge port, Massachusetts.…

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