Celebrating Simplicity and Excellence

Many high-end steakhouses serve discreetly prepared, high-quality, and expensive ingredients. This emphasis is the essence of dining for purists. This is a very simple preparation to allow the beef flavor to shine. Now you know that if you are a food lover, such as a steak lover, who cooks it, or if you are a trained chef. For the purists, there is a focus on a few select spices and premium cuts. The menu is refreshingly straightforward, inviting diners to experience food at its purest. You will notice that the menu curation of a steakhouse in Wagyu varieties creates a unique dining space where classic steak appreciation meets modern gastronomic trends.

A Playground for Culinary Creativity

Cooks offer inventive dishes at many steakhouses, so food enthusiasts find plenty to excite their palates. Chefs love to utilize new marinades, sauces, and sides. This imaginative process of cooking fills these traditional dishes with compositions of new, enjoyable textures and flavorful notes. Creative preparations might include unusual spice mixes or strange side dishes. Guests who might be feeling a touch more adventurous can still discover new flavors with the shining star of the dish. It is this mix of tradition and fantasy that draws food lovers back for more.

The Ritual of Steakhouse Dining

A steakhouse meal is an occasion. The essence lies in the attentive service, the inviting setting, and the meticulous attention to detail. Purists enjoy the same immersive rituals: selecting preferred cuts and opting for how they want their steak cooked. For food lovers, the anticipation that arises from the sounds and scents wafting out of the kitchen is glorious. The ritual lends significance to the meal, making every visit unforgettable.

Quality at the Center

An eatery that calls itself a steakhouse should be serving up some quality beef, both in terms of the cut and the preparation. Purists hope that traditional cooking methods, such as grilling or broiling, are honored. Gourmets might detect slight differences in texture and flavor resulting from precise cooking techniques. The emphasis on quality, meanwhile, helps reassure diners that their meal was carefully prepared. It is reassuring to both sides that excellence is paramount.

Versatile Menus for Diverse Tastes

Steakhouses often have more than just beef on their menus. Adding more seafood, poultry, and vegetarian options helps you cater to your broader customer base. Gastronomes can dine on seasonal plates with inventive pairings. There’s reassurance for the purist in the old-school sides, baked potatoes, and salads. This freedom ensures that everyone has access to food.

The Art of Pairing

The idea is that pairing steak with the appropriate beverage elevates the meal as a whole. For purists, a classic wine pairing that complements the richness of the meat. Foodies might experiment with craft beverage (or non-wine) pairings. A well-chosen drink selection also contributes to an enjoyable culinary journey. There is a blend for every guest to find their favorite.

Atmosphere and Ambience

Steak houses can be widely misperceived and underappreciated by others simply because of their beautiful decor and light color tone. It usually has nice places to sit, and the wait staff is generally excellent. For purists, the appeal lies in linen tablecloths and polished silverware. Gastronomes love the dynamic atmosphere, with the gossip and the smell of fried beef steak. It adds an air of occasion to the meal.

Tradition Meets Innovation

Great steakhouses exist in balance; they honor tradition as well as innovate. For purists, it is a reassuring practice, with similar flavors and presentation. We food lovers are drawn to novelty, such as modern takes on familiar favorites. This balance ​invites ​both groups to come back and return because ​their preferences are honored. And that willingness to change is what will keep steakhouses alive for generations to come.

Sourcing and Sustainability

Nowadays, diners are more conscious about where their food comes from. And food lovers and purists alike flock to steakhouses that source their ingredients sustainably. Knowing the origin of the ingredients reassures guests about the quality and ethics of the product. The desire of people to have their dining and similar choices align with their personal value system also drives interest in sustainable practices. This pledge enhances consumer confidence and loyalty among visitors.

Community and Connection

A steakhouse is a place where gatherings and special occasions are often planned and celebrated. Food enthusiasts also enjoy sharing recipes and great stories to delight their friends and family members. Purists value the tradition of gathering over a meal. Such a spirit of togetherness generates lasting memories. Eating good food and catching up is always a special time.

Conclusion

What Do Steakhouses Do Right? Steakhouses are right because they offer something for everyone. Purists, especially, appreciate the moment when those timeless recipes and techniques come to life. It excites foodies with imaginative spins and bold flavors. Both groups come together over a shared appreciation of quality, vibe, and overall hospitality. That is the secret to keeping steakhouses among the most visited places for everyone who loves to eat well and have remarkable experiences.

The post Why A Steakhouse Appeals To Both Foodies And Purists appeared first on Canyon News.

Chris Ford is an ambassador for IRCA Group which is a global leader in high-quality food ingredients, specializing in chocolate, creams, fillings, fruits, pistachios, and decorations.

He graduated from the Le Cordon Bleau program at Orlando Culinary Academy in 2005.
His first position upon graduation from culinary school was at the Ritz Carlton, Orlando working alongside the great Chef Norman Van Aken. He also worked with other famous chefs including Thomas Keller at Bouchon in Beverly Hills.

His experience includes work at ChikaLicious Dessert Barin New York City and working as a corporate pastry chef for Bryan Voltaggio’s restaurants.

In 2012, Food and Wine Magazine named Chris Ford, “The People’s Best New Pastry Chef.”

In a March 6, issue of So Good magazine (SG), the chocolatier’s concoctions were described as more of an art.

[Ford is], “One of his country’s most celebrated chocolatiers, thanks to his artistry and the distinguished list of illustrious clients of his firm ButterLove&Hardwork (BLHW), which includes Madonna, John Legend, Chanel, or Louis Vuitton.”

In SG, Ford was quoted as saying,

“I receive a lot of compliments on the creative aspect of my products. With this I also receive price point comments seeing as my product is highly handmade and not the everyday chocolate product.

“The important thing is to continue to evolve in the way I have been for the last 20 years. Stay true to myself and be as creative as possible,” and “Chocolate is a world of possibilities. And “As wild and out there my presentations of desserts are, I am a purist at heart. I prefer no other flavor components, just the beautiful depth and aroma of a great ganache.”

The post Celebrity Chocolatier Coming Soon To West Hollywood appeared first on Canyon News.

Let me give you a prime example: cucumbers. I love cucumbers, but I hate them at the same time because I feel like I’m always having to toss them out because I don’t use them up in time. I used to only utilize cucumbers for a salad, but that has since changed with me utilizing them to juice and make smoothies. A refreshing drink is satisfying, but it’s not food. That is where taking some cucumbers and tomatoes and making a cucumber/tomato salad.

It is indeed refreshing, and if you want to make it tastier, throw in some diced watermelon and perhaps a few pieces of crumbled feta cheese. Cucumbers are from the melon family, so it’s easy to mesh the two into something sweet, savory and healthy at the same time that is not processed. For example, this week I knew I wanted to cook something satiating for the start of the week. I had an ear of corn that I needed to use, I had two red skin potatoes, and I had some ground chuck that needed to be cooked.

At first, I thought about doing a meatloaf, but I didn’t want something too heavy. So, I switched to making meatballs. I utilized a white onion I had, some garlic, breadcrumbs in the cabinet and a few spices. I didn’t cook them with gravy I did my meatballs with a tomato sauce with crushed tomatoes. I’m not a fan of gravy. I do not like it, and not it’s not because I don’t know how to cook it. Gravy is just yucky to me, and I’d rather not utilize tons of butter and flour. So fresh tomatoes, cooked down with some herbs and spices, partially cook the meatballs and then finish them off in the tomato sauce.

Diced the red skin potatoes and then I utilized them to make mashed potatoes, with a sampling of pepper, butter, and 1/2 percent milk. I know what many of you are thinking, what about your vegetable? I split up that ear of corn, and it became three small portions, and I just ate a third of the corn. I was satisfied with what I ate, and I was full with a little bit of everything. So much to the point that I had leftovers, which is always a plus people.

I’m starting to learn you don’t have to go overboard at the grocery store getting what you think are top tier ingredients to craft a delicious meal. Sometimes the cheaper or off-brand items work just as well. It is all about how you flavor things. I’m not a big salt person; I actually do my best to limit any salt that I place on food. I’m more about herbs and spices, substituting the salt that so many Americans adore for better substitutes.

I hate wasting food, and the older I get the more frugal I have become with my dollars doing my best to not waste my money and utilize the ingredients that I am purchasing to craft not just a single dish, but multiple dishes.

The post Cooking On A Budget appeared first on Canyon News.

Chef Sevan Abdessian, who once transformed Glendale’s dining scene with Recess Eatery, is back. And this time, he’s bringing hand-crafted pastas, fresh sandwiches, and bright seasonal salads in a space that feels welcoming and sunlit, just like his food.

“I’ve always loved pasta,” said Chef Abdessian. “This space gave me the chance to focus on Italian cuisine and fresh pastas. Sometimes it’s the smallest things that inspire you. In this case it was the building, built in 1951 with some very cool elements.”

Little Bear opened on July 21 and has been filling plates and hearts ever since.

Chef Sevan’s menu is grounded in simplicity. The dishes start with whole, locally sourced ingredients and feature comforting, recognizable flavors with subtle global inspiration.

The food is fresh, colorful, and casual. House made pastas and sandwiches start at just eight dollars, with mains and salads that rarely climb above fifteen. “We are a modern fast casual restaurant focusing on whole ingredients,” he said.

There’s no need for white tablecloths or reservations. It’s a walk-in, cashless space with limited indoor seating and a sunny patio. And for those on the go, pickup and delivery are just a click away. “We have limited seating inside and on the patio but have a robust pickup and delivery service,” said Chef Sevan.

Little Bear is more than a restaurant. It’s a homecoming. Chef Sevan was raised in Glendale. He made his name with Recess Eatery on Brand Boulevard, a now-closed restaurant that once helped redefine dining in the city.

As the Los Angeles Times noted during Recess’s heyday, “Chef Sevan Abdessian brought a seasonal sensibility to a space where diners lingered in garden patios and took comfort in inventive versions of old favorites.” LAist once praised the spot’s eclectic menu and rustic feel, calling it “a needed breath of fresh air in Glendale.”

“Recess was my first restaurant,” he said. “It really changed the dining landscape in Glendale. Fresh organic ingredients in a light-filled intimate dining area and beautiful garden.”

That spirit carries into Little Bear. The food is casual but thoughtful. The vibe is relaxed but intentional.

Behind the restaurant’s operations is Tamar Kevonian, Sevan’s partner in business and in life. “I sort of fell into the restaurant business through my relationship with Sevan,” she said. “I learned fast. At Recess, I expanded operations and events. Here at Little Bear, I still give feedback on the menu.”

They both knew Glendale would be their home again. “We live here. We like the city and all it offers. And we wanted to be part of that again in a significant way.”

Even six years after Recess closed to make way for hotel development, Glendale locals still ask about it. “Since 2016, people have approached us with nostalgic memories about Recess,” Tamar said. “There is a long memory in Glendale. Little Bear is our way of coming back.”

Little Bear is cashless and fast casual. It’s open seven days a week, from 8 a.m. to 6 p.m. While there’s no brunch service or themed dinners just yet, the team occasionally hosts private evening events and pop-ups. If you’re lucky, you might get invited to one.

Whether you’re grabbing a sandwich before work, picking up pasta for dinner, or spending an afternoon on the patio with coffee and a salad, Little Bear makes it feel easy. It’s neighborhood food made with chef-level care.

As Chef Sevan puts it: “Little Bear is a continuation of everything I’ve learned over the years—classic training, creative freedom, and a deep connection to the communities we serve. It’s a place where comfort food meets inspiration. Where every dish tells a story.”

And that story starts on San Fernando Road, with fresh pasta, soft light, and the smell of roasted garlic in the air.

If you want fresh pasta that doesn’t feel fussy, and a space that feels like home, go to Little Bear. Your taste buds will thank you.

Little Bear is located at 6800 San Fernando Rd., Glendale, CA 91201. To learn more, visit the website or call (818) 425-1284.

Written By Paul Chaderjian

The post Little Bear: Italian Comfort Food Finds A New Home In Glendale appeared first on Canyon News.

Not that the members of the Mule Barn truck stop’s world dilemma think tank are really boys … at least not for many years now … but they do have a boy-like curiosity about new things in our community.

Herb Collins told the coffee-drinking group about it, because his wife went to the Gates of Heaven regularly with her girlfriends.

“I’m serious, guys,” Herb said.

Steve looked at him. “Delbert wouldn’t do that.”

“He did.”

Dud looked stunned. “Sweet and sour hamburgers?”

“Yep.”

“Wouldn’t that make people sick?” Steve said, looking at Doc.

“Nothing Delbert would cook would ever make people sick,” Doc replied. “His kitchen is cleaner than a hospital surgery. But sweet and sour hamburgers doesn’t … click?”

“Lunch, today?” Steve asked.

So, the boys went to Gates of Heaven for lunch, and they all ordered the sweet and sour hamburgers. Delbert came out of the kitchen, smiling.

“You boys don’t need ketchup or mustard with these burgers,” he told them. “They’re fine just like they are. I have pickles, though … you want pickles.”

The burgers came, with a side order of those petrified noodles in place of French fries, and they eating began. Delbert watched their faces. He knew this was the Supreme Court of our valley when it came to introducing something new to eat.

There were nods and there were inquisitive facial expressions.

“Well?” asked Delbert.

“Del,” said Doc, “your cooking is always wonderful …”

There were concomitant nods around the table.

“ … but I think maybe I’ll stick to the sweet and sour pork or shrimp. Hamburgers need …”

“Ketchup?” said Steve.

“Mayo?” said Dud.

“Hey, they’re good, though,” said Doc. “I like the way the sauce gets soaked into the bun.”

“That’s right.”

“Me, too.”

“Oh, shut up,” said Delbert, heading for the kitchen.

If you want to get Delbert’s recipe for sweet and sour burgers … shame on you.

By Slim Randles

The post Del’s Sweet And Sour Hamburger appeared first on Canyon News.

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It literally is the one day of the year that I actually don’t have to work, and as a result, I sleep in as long as possible. Anyone who knows me is well aware that if I sleep past 8:30 a.m. or 9 a.m. if I have an off day, there might be something wrong. I may not get up till 11 a.m. if I get the opportunity and I love it to be honest.

However, this has made me consider something I hadn’t thought about doing for breakfast: making omelets for the family. How about an actual omelet station with the works. You can just have plain eggs, you can have it with cheese, bacon, sausage, red onions, spinach, broccoli, asparagus, green peppers, red peppers, the opportunities are quite endless to say the least. Also it would be fun to give that impression that you are cooking the food to order like at an actual restaurant.

I can do without the waffles because I’m more of a pancake person, but I did literally just purchase my first ever waffle maker this year and I’m eager to see how it works and if I can start to become engrained in wanting to eat waffles over pancakes we shall see. Then you have grits, which I absolutely adore and love. I could eat them every single day if I had the opportunity to do so. You can have shrimp and grits or even some pork sausage if you please. Grits are just tasty and quite versatile to say the least.

If you add in some fresh butter and cheese it is like literal heaven. I’m not one that wants something overly heavy for Christmas breakfast and that is probably because I know Christmas dinner will be another feast. Likely ham or prime rib roast which is what many in my family tend to cater to. I had it one time on Christmas Day and it was like heaven. I couldn’t recall something tastier, juicer and just perfectly cooked with the right side dishes to accompany it. However, I’m not the only American who thinks Prime Rib is a perfect dinner dish because it was nearly impossible to find anywhere I went the past 2-3 weeks. So an alternative had to come into play.

You want something in your belly for the morning, but you don’t want to be stuffed to the point that you don’t eat when you’re visiting the homes of family and friends and you know someone is going to have finger food or a feast of food for you to pick from. I think breakfast is quite underrated around Christmas time because there is all that excitement about gifts, opening presents and thinking about dinner, so breakfast takes a backseat when it should be the front seat.

The one problem is that if you plan a feast for breakfast, you are probably going to have a lot of leftovers and breakfast is one of those meals that doesn’t taste good when you reheat them or they’re not fresh. So you can do a plethora of options, just limit the quantity of what you buy of each item so nothing has to be tossed or thrown away.

If you have kids of course, the more the merrier, because kids are picky eaters and they might like something one day, but the next day they want something else. Not to mention people probably get up quite early on the big holiday, which means you have plenty of time to snack and eat throughout the day with breakfast being the start, then brunch and later dinner. So why not indulge just a little bit, Christmas only comes one time a year.

The post The Christmas Breakfast Feast appeared first on Canyon News.

I had never been a fan of the drink because I thought it was too potent, but once I had it, it was obvious it is indeed the superior drink. It truly is and once you have it, you’ll never go back, it just will not happen. Why? Once I tried Coca-Cola, I discarded Pepsi so fast, and I haven’t thought about it since. I do think there is an addiction to Coke for a reason because it does hook you. It is almost like crack, and I hate to say that the addiction is debilitating.

Also, if you’ve EVER IN YOUR LIFE had food from McDonald’s and you get a Coke you will never have Coke like it is at McDonald’s. I wish I can tell you it’s a special recipe or something, but whatever McDonald’s is doing they have found a way to ensure you always want a Coke with your meal and you could get a craving so strong that you go to this fast-food establishment simply to get a Coke because of its potency and sweetness.

There are people in my life who will not eat at certain restaurants because they don’t sell one beverage over the other. Yes, Taco Bell is a Pepsi beverage holder, while Wendy’s is a Pepsi beverage holder, McDonald’s is a Coke beverage holder, and I hate to say it, Coke has the superior beverages people. They just do. I feel like Pepsi products get flat rather quickly and there is nothing worse than a ‘flat’ beverage that so many of us call it.

You might be stunned to realize though in the past two years I have kicked the habit of soft drinks completed. Yes, I don’t indulge in them at all, and it was perhaps the most difficult thing I ever did, but I’m so happy I did it because it helped me kick a bad sugar habit, eliminate unnecessary calories in my diet and improve my overall health as a result.

Was it difficult? Um, YEAH. But to be honest, after two weeks, it became easier, and I can be around a Coke or Pepsi, and it doesn’t even phase me. I have had people try to temp me and realize that temptation they’re trying does nothing. I’m over it and it just won’t ever become a part of my life. What does that mean? You can easily purchase these drinks for a very low cost which is why you see so much consumption from the American people. It will be a long going war some will love Pepsi; some will love Coca-Cola and not much you can do will change that.

Written By Davy Jones

The post Pepsi Vs. Coke: Which Is Better? appeared first on Canyon News.

However, it still made me excited because the deals I obtained on fresh produce was beyond anything I could explain. Yes, most of us head to the grocery store when it comes to getting fruits and vegetables. However, there is nothing and I mean nothing like fresh produce. I mean I was able to get my hands on some fresh dill. I love dill especially in potato salad and I have been on the hunt for that aroma for quite some time. If I head to the market, dill is like $5 for a small bunch and I mean very small bunch. At the farmer’s market, I was able to get a massive bunch for only a buck; yes $1.

Yes, I am making some potato salad from scratch, and then I will try my luck at some homemade ranch dressing with dill. I’ll have to look for a few other recipes where I can utilize the dill and find a way to store it. Dill was not the only thing I bought; I got some ginger as well. Anyone who knows me, are well aware that ginger is a staple for me in my daily smoothies. Whether it’s veggie or fruit focused, a small piece of ginger is always part of that drink America.

Ginger does indeed have a bit of a kick, which might explain why I still hate Ginger Snap cookies to this day. I still cannot stomach that cookie no matter how hard I try. Got a massive Ziploc bag of Ginger for $2. At the grocery store I would have spend like $5 for a small bunch. On top of that carrots galore and anyone who know me is well aware that I love carrots. I could eat them all day if I chose to.

Perhaps the one veggie I’ve been trying to purchase but never pulled the trigger on is that colorful cauliflower. Yes, I purchase, orange, green and purple cauliflower and I got epic deals on all three bunches. How much did I spend? A $1 per bunch, as the vendors were trying to get rid of the product they had left over, as the market was nearing its close. Where I tend to shop for my produce, that specialty item is like $7. Yeah, pricey, and I spent only $1 and I have a ton and I plan to cook it all to its fabulous glory.

I got a bag of apples for $2; I got a carton of strawberries for $1 and at the local market its like $4 for one carton. DO the math people, I probably spent less than $15 and had a ton of fruits and veggies that have not gone to waste and I have crafted a few meals with and around. I truly need to make the local Farmer’s Market more of a staple when it comes to purchasing because I save so much more and I don’t allow produce to go to waste, which tends to happen a bit more than I would like to admit. The local Farmer’s Market is about to become a more common staple for me, something I have ignored for quite some time.

Written By Jason Jones

The post The Farmer’s Market Craze appeared first on Canyon News.

Now that I am older, I have been exposed to a variety of apples and they are all tasty and delicious in their own right. I love a Granny Smith because its sour, but sweet and works great if you want a healthy smoothie and slight detox with veggies. A Gala is a sweet and crispy apple, I love Golden Delicious because that yellow-colored apple has a sweetness that is so distinct.

You have Braeburn, McIntosh, Pink Lady, Honey Crisp, Pink Rose, Sweet Tango, jeez, I can just keep listing them off because there are so many, which brings me to the Apple Orchard. What kid doesn’t love going to this place? I mean you get to grab a bag and pick as many apples as you choose, all sorts of various apples in the process.

I love a Pink Lady, you can never and I mean never go wrong with a Honey Crisp that is quite large in scope and just has a juiciness in it that most other apples don’t. It is great for an apple crisp, apple cobbler, and if you want fresh apple juice it doesn’t get any better than that. If you get a variety of apples to craft apple juice, it is going to have a unique taste. I wouldn’t really fathom using a multitude of apples for apple juice.

That is something I would relegate towards crafting an apple pie or apple cobbler. You just have to be weary that not all apples cook the same. Granny Smith is the best apple when it comes to baking. They hold up much better in the oven and under heat. An apple that doesn’t bake well are McIntosh and Braeburn apples for me. They are just too soft and when they cook the mushy texture is not something that I find appealing.

You can also utilize apples to make your own applesauce at home. It’s not something many people consider doing, but let’s be honest it is something that can and should be done more often. When it comes to Apple Cider it’s a drink you would rarely see me consume. I can’t drink cider without getting a scratchy or sore throat.

If it’s heated it may be a bit more tolerable for me, but I haven’t even chatted about cider donuts because when you toss the apple into the mix that is another guilty pleasure that is unique and unlike anything if you have never had before. The thing about apples is that they are versatile that can be utilized in a plethora of ways from sweet to savory and they are healthy as well. It’s a win-win for the body.

Written By Davy Jones

The post Apple Season Is Upon Us! appeared first on Canyon News.

However, what if I was to say, dinner started at 4 p.m. or earlier. That might shock most Americans because who wants to eat dinner that early? I know for me it would seem extremely odd. However, if you truly think about it, it’s NOT that odd. How so? If you eat breakfast at 7 or 8 a.m., then four hours later you’re eating lunch between 11 a.m. and 12 p.m., and based on timing you should have dinner around 4 p.m.

I guess for most Americans they might argue, what do I do if I get hungry after dinner? Well, it makes sense, you just have a snack. However, I think the preparation is the concern for many adults. As a result if you do have dinner earlier than expected, it has to be prepared earlier in the day. You’re likely starting to cook at 2 p.m. or 3 p.m. to have dinner ready by that midday time frame. Yes, this is absolutely easier for the stay at-home mom or stay at-home dad (yes there are dads who stay at home people).

And let’s be honest, if you have the free time why not prepare dinner in advance. Now, I know there are plenty of people who are like, oh, just place that chuck roast or pork loin in the slow cooker and let the dish cook away. You can put it on very early in the morning and then just let the cooking take place. That is fine and dandy if you’re at home. I’m sorry, I’m not ok leaving a device on when I’m not home, especially something that cooks food because you never know what COULD possibly go wrong.

Of course, the goal is for nothing wrong to unfold, but the reality is things do happen. That is like leaving the curling irons or the iron on by mistake, and it simply screams fire. However, it makes things easier for parents because let’s be honest, the kids are ALWAYS coming home from school famished. My first thought is, “Didn’t you eat lunch?” Then the realization hit me, they had lunch at around 11 or 12, so that means it’s been almost four hours before a meal, so of course they want to eat more.

By having that meal ready to go when the kids come home, you don’t have to worry about crafting up a quick snack, you have a full meal ready for the kiddos as well as yourself. Think about it, when you have dinner each night, how often is the family eating as a whole? It is a rarity, I hate to say it, but it’s true, and it is something that needs to become more of a norm in my opinion.

Growing up, we ALWAYS had Sunday dinner as family, which is something I miss because it was the one time that tech was not at the table and we were forced to converse as a family. The more I am starting to think about it, this trend of having dinner early is something I might adapt to. I can relax later in the day, the dishes can be done earlier, and it won’t feel so much like a chore to do something I know I have to do, but at times I may not want to do. Think about it, who is hurting if you have dinner earlier in the day? Absolutely no one.

Written By Zoe Mitchell

The post Having Dinner Early? appeared first on Canyon News.

We have heard so much about the dangers of processed foods in recent years, yet if you go to the grocery store that is all you see left and right. Whether in a can, box or bag, if it’s super sweet, salty or fatty it is not best for you to overindulge in those items. However, those are the items that tend to be on sale at the supermarket, it is quick and easy to give to the kiddos and there you go.

It becomes a trend that starts as a kid and becomes a trend as you become an adult that you ultimately pass down to your kids. I want to pat myself on the back for not indulging in any carbonated drinks for almost two years. Yes, two years, no soda, no pop, no overly sugary drinks or excessive carbs and calories that are not good for the body. If people knew how bad soft drinks were, they wouldn’t drink them. This is not me being the soft drink police, I just want to warn individuals of the dangers that not many of them are aware of.

At the same time, I’m learning that if you don’t have the items in the household, you will not be tempted to eat them. Yes, we all want to try to tell ourselves we can resist and we look at it as a badge of honor, but not many can accomplish such a feat.

The bigger push is by NOT having the items in the home, you are not going to eat them and guess what you’re NOT spending money on things that you don’t actually need! That is the thing that I’m beginning to come to terms with. You don’t buy, you won’t eat it and you save a ton of money in the process as well. I probably spend way more on those foods that I should NOT even be eating.

It has taken time for me to realize this, but I am realizing it now, which is key. It is better to learn the hard truth now, than later, when it becomes too late. We have to be sharper and more aware of not buying things that are bad for us and focus the attention on purchasing foods that are actually good for us. I know so many people are thinking fruits and vegetables. No, it’s not just about fruits and vegetables, it also involves grains, wheat, dairy, gluten and so much more.

No, I’m not telling you to run to Whole Foods and purchase all your groceries. Not all Americans can afford to do such a thing, which means the retail chains have to be better at making things affordable. Affordability matters when it comes to food because not all Americans can purchase the healthy items they need to stay healthy.

There are plenty of places in this country that are literal food deserts that have no grocery stores or they are very far and in between. Why is that? I wish I could give you an answer, but sorry America, I’m not able to do so and I wish there is more that is being done. If your kids always want the bad stuff, you have to start to redirect things to the healthy direction versus the not so healthy.

It might not happen over night, it may take a bit of time, but if you start early it helps. As people age, they are able to pick and choose what they eat, but the key is moderation. If you don’t overindulge, if you exercise and stay active that goes a long way for your health.

Written By Davy Jones

The post Taking Control Of What You Eat appeared first on Canyon News.

Diners can discover new culinary delights or enjoy restaurants in the region that include:

-Amour Weho, 8715 Beverly Boulevard
-Ardor at The West Hollywood Edition, 9040 Sunset Boulevard
-BOA Steakhouse, 9200 Sunset Boulevard
-Connie and Ted’s, 8171 Santa Monica Boulevard
-Crazy Rock’n Sushi, 7100 Santa Monica Boulevard
-Gracias Madre, 8905 Melrose Avenue
-Granville West Hollywood, 8701 Beverly Boulevard
-Izakaya Tora, 8908 Santa Monica Boulevard
-Katana, 8439 Sunset Boulevard
-La Bohème, 8400 Santa Monica Boulevard
-Ladyhawk at Kimpton La Peer Hotel, 623 N. La Peer Drive
-LAVO Ristorante, 9201 Sunset Boulevard
-Norma, 631 N. La Cienega Boulevard
-Pink Taco – Sunset, 8225 Sunset Boulevard
-Soulmate., 631 N. Robertson Boulevard
-Tesse, 8500 Sunset Boulevard
-The Roof at The West Hollywood Edition, 9040 Sunset Boulevard
-Toku Unagi & Sushi, 1106 N. La Cienega Boulevard, Suite 201
-Zinque, 8684 Melrose Avenue

Participating restaurants for Dine LA will offer specially priced prix fixed menus for brunch, lunch and/or dinner; no tickets or passes are required.

A complete list of participating restaurants and their Dine LA menus are viewable online at www.discoverlosangeles.com/dineLA. Prices and meal periods will vary by restaurant and exclude beverages, tax, and gratuity.

For more details, contact West Hollywood’s Business Development Division, at (323) 848-6856 or at business@weho.org. For people who are Deaf or hard of hearing call TTY (323) 848-6496.

The post WeHo Restaurants Highlighted During Dine LA appeared first on Canyon News.

Well for 2024, the Fourth of July falls on an odd day this year. It falls on a Thursday and I’ve been hearing people chat about having the entire week off, and my response is, “Why? The holiday is on a Thursday?” Are people seriously thinking because the holiday falls on such an odd day that people don’t really want to work. I wish I could enjoy that same sentiment.

I’m working everyday this week including the holiday, which I think so many Americans fail to remember. Not everyone gets a holiday or holidays off from work. There are those industries that operate 24/7, so lucky us right.

With that said, if you are preparing for a cookout it is important to be aware that you want to limit the alcohol consumption. I had no idea that the Fourth of July holiday is one of the most dangerous days for drivers because of the amount of people driving drunk on the roads usually after leaving outings with family or friends.

Look if you plan to have a drink enjoy, but don’t overindulge and plan to get behind the wheel. You will be impaired as a driver even if you think that you will not. Now, let’s talk about the food. The basics you have to have, hot dogs and hamburgers. They’re not as pricey as other cuts of meat and people just expect them. There is nothing like a charcoal grilled hot dog or hamburger. What toppings you select that is completely up to you, but no ketchup please. Not a fan and I don’t place it on hot dogs or hamburgers, I’m a mustard guy.

Now if you’re cooking chicken be careful. That is a protein that must be thoroughly cooked or you will and can get quite ill. Not everyone knows how to cook chicken so if you’re not certain you might want to utilize a thermometer. If you’re cooking red meat like steak, you can go rare, medium rare or well done. For me, I like my steak just about done. I don’t want something bloody red that is not my cup of tea, but do you.

When it comes to ribs if you’ve never cooked them before leave that to the pros or a guest attending who knows what he or she is doing. Not everyone can cook ribs to where they are tasty. Some try to sauce them up and toss on the grill versus grilling and then saucing them up as they cook.

As for the sides, the options are limitless to a degree, you have corn on the cob, the coleslaw and potato salad, the baked beans and the macaroni and cheese. Never hurts to have a fruit salad to cool everyone down and then you can have mini desserts for the kiddos and those wanting something sweet. You could also have ice cream as well.

Last but not least, the fireworks. Ensure an adult who is not inebriated because fireworks are dangerous people. Those sparklers are not as safe as one would like to think, especially for kids. They cannot place that sparkler near their clothing or their body because second- and third-degree burns can happen in a matter of minutes. If you’re lighting bigger spectacles, be sure to have a bucket of water or fire extinguisher close by in case something unexpected transpires. So, however you’re enjoying the holiday, be safe, eat well and have fun.

Written By Davy Jones

The post Fire Up The Grill America appeared first on Canyon News.

I used to love a donut, a croissant, a Danish, pancakes, pop tarts, a Toaster Strudel or a bowl of cereal. Out of everything I just listed, a bowl of cereal is still something I crave every so often, but I have veered away a bit from the sweet and turned my attention to healthier options like cheerios, and I mean plain cheerios with some strawberries or blueberries.

Being a bit older now, I see myself craving more for savory when it comes to breakfast. I love grits, I mean I absolutely love some grits with a little bit of butter, pepper and cheddar cheese. The key is the grits have to be smooth and creamy without the lumps. Can it be a slight chore cooking grits? Yes, but the end result is so worth it.

Everyone I know loves bacon, but I’m not the biggest bacon lover. I don’t mind it, I cook it on occasion, but I don’t have to have it when it comes to a protein for breakfast. Most people might be thinking the amount of fat or grease that comes with it, no it is the salt. Bacon can be overly salty for me and that is just a taste that I don’t crave.

If I am going for a protein, it is sausage and its spicy breakfast. I crave heat a lot and the taste of a hot pork sausage is beyond craveable it’s just tasty to me. In addition, I don’t have to have a lot, one or two breakfast sausage at most does the trick for me America. However, beyond sausage my favorite protein for breakfast has to be the egg. I love scrambled eggs, but only with cheese. I absolutely cannot and will not eat eggs without cheese. My body cannot stomach it. I tried once it doesn’t work.

Before you start asking, no I don’t eat boiled eggs, unless it’s with a Cobb salad, I don’t eat raw eggs or sunny side up eggs or poached eggs. The idea of a runny egg is such a turn off for me I’m sorry. For those who love it, do you, but for me it doesn’t work. My favorite quick breakfast has to be a bagel sandwich. Usually a plain or everything bagel (must be toasted), with a scrambled egg with cheese and a spicy pork sausage patty does the trick every time.

It doesn’t take more than 10 to 15 minutes to do, it’s portable and gives you a little bit of everything to get those fumes in your body working to top speed. If I’m really in a rush, I will settle for a bagel with cream cheese. Yes, there are plenty of variety of bagels, and one of my favorite places is Einstein Bagels, that pretzel and potato bagel is to die for, especially if you add some of their honey almond schmear on it. I wish there was a store that sold that schmear, but you can only get it at this establishment and it quite literally is to die for.

I think I have proven my point, savory is the way to go, despite on weekends, when I cook up some pancakes because I have a bit more free time. We’re not talking just plain pancakes, I’m talking with bananas, apples, blueberries, blackberries or raspberries. Not a big fan of whip cream. I don’t put it on anything, and if you’re asking waffles or pancakes, I never got into pancakes and I don’t think I ever will. They just seem a bit heavy for me when it comes to breakfast and I like something a bit lighter.

Some of us overdo it for breakfast, the goal is to ensure you have enough to get your day going, not to be so satiated that you cannot move. If sweet does the trick, go for it, but for me savory seems to work every time.

Written By Davy Jones

The post The Breakfast Conundrum appeared first on Canyon News.

For many Americans, we don’t want to do the work and it ends up catching up to us with our waistline or other parts of the body that we don’t find as flattering. Temptation is perhaps the thing many of us have to work on more. Don’t give in so easily to that craving when you have plenty of other options available at your fingertips. Instead of grabbing for the chips, when you have apple slices in the fridge, go for the apple slices.

If you have some veggies that you are concerned about spoiling or going to waste, chop those items up and eat them plain, but if you just have to have something to dip them in, then utilize perhaps hummus versus veggie or fat-saturated dips. We can find ways to eat healthier if we just get a bit creative in the fridge, freezer and pantry. There are items in there that need to be used and consumed. Anyone who knows me knows with a passion my biggest pet peeve is wasting food.

I’m not excessively putting stuff on my plate and then throwing it into the trash. However, I don’t like spending my hard-earned money on items and not actually utilizing them. I feel like I’m constantly throwing away veggies and fruits because I don’t get to utilize them in a timely manner and I hate that. I have gotten a bit smarter with freezing fruit after I have chopped it up.

Veggies are a bit harder because they have a lot of water content and a lot of the veggies I like to eat don’t freeze well; they just don’t unfortunately. So I get a bit more creative if I’m having a salad. I load that salad with more veggies, as many that possibly makes sense for the dish. Now, I’m not throwing butternut squash or potatoes in a salad, but I can have those items on the side as a starch with a three-course meal for dinner (protein, veggie and starch).

There is plenty of discussion to have about the price of food in this country. Yes, there are things that cost way too much and you should not be flat broke to eat healthy. We are constantly talking about obesity and health issues in this country, but we’re not making the healthy food option that are organic, gluten free and so many others affordable. They are nearly double or triple the cost of the exact same item that is not considered as healthy.

Groceries at the current moment are beyond expensive. That is just a fact, not speculation. You have to budget your funding to make it stretch or go as far as possible. Does planning your meals out help you be a bit healthier? I tend to think so. If you can cook a meal or two over the weekend for the upcoming week, you have dinner and lunch planned in advance. That means you’re not reaching for possible snacks or the quickest food item when you want to indulge in something to carry you over.

If you think about the amount of money you spend on junk food and fast-food or even fast-casual food items that are not that healthy compared to just buying the food that is NOT processed you will realize the choice to eat the right thing versus the wrong thing is a bit easier than it looks.

Written By Jason Jones

The post Eating Healthy Is All About Choices appeared first on Canyon News.

For more than two decades, Utah-based Wine Racks America (www.wineracksamerica.com) has been designing every imaginable category of wine storage – from stackable wine racks for any room of the house to a fully-integrated, refrigerated custom-fitting wine cellar – for homeowners nationwide.  As a result, the company has gained the depth of experience and expertise that allows clients to put their full trust in the company, relax and enjoy the process.

In the realm of wine storage, Wine Racks America has proven its mettle and asserted its industry dominance and solidified its reputation as a trailblazer in the industry, offering top-notch wine storage solutions that are synonymous with quality and craftsmanship. Specializing in crafting bespoke wine cellars for homes across the nation, all proudly manufactured in the heart of the USA.

The company’s stellar history of success and unwavering commitment to perfection has catapulted Wine Racks America to the forefront of the market, presenting elite wine storage solutions that are meticulously designed and engineered, and perfectly tailored for all installation specifications. From deluxe wine and spirits assortments to elaborate cellar blueprints, the company caters to the storage and conservation needs of all wine aficionados.

As property owners increasingly pour resources into enhancing their living spaces, the desire for wine cellars as a home enhancement endeavor has seen a remarkable upsurge. Wine Racks America rises to meet this burgeoning demand with an extensive array of offerings and services tailored to assist wine enthusiasts in curating the ideal storage haven for their esteemed collections.

“Whether you’re a homeowner looking to start small with a stackable wine rack or set a goal of creating a custom cellar to fit your dedicated space, Wine Racks America offers complimentary design services to help bring your wine storage dreams to life,” says Wine Racks America executive Brianna Ferguson.

Whether the customer is a novice wine enthusiast or a seasoned collector, Wine Racks America brings the unparalleled expertise needed to guide homeowners through the entire cellaring journey. With a focus on exceptional customer service, the company offers the fastest build and ship timelines in the industry, making the process both seamless and enjoyable.

At the heart of Wine Racks America’s mission is the belief that wine storage should be engaging and approachable. “Our core mission is to simplify the cellaring journey for new enthusiasts, providing easy-to-understand solutions and a network of skilled installers to bring your cellar projects to life,” adds Ferguson.

Boasting unparalleled proficiency in wine storage, Wine Racks America introduces modular systems that grant a plethora of layout possibilities, ensuring endless adaptability in crafting distinctive cellars on every occasion. Furthermore, the company presents metal wine racks, cooling units, glass encasements, and wine refrigerators from esteemed affiliate brands, establishing itself as the ultimate destination for all wine preservation requisites.

Elaborate estimates and 3D design prototypes aid homeowners in visualizing the end product before the commencement of construction. “Be it a revamp of a storage closet, a design scheme for a wine emporium, or a tailor-made cellar, Wine Racks America extends complimentary design consultations and infinite revisions to bring clients’ aspirations into fruition,” offers Ferguson.

At Wine Racks America, quality reigns supreme, with only top-tier materials employed to safeguard wines from any degradation over time. Every article is meticulously handcrafted by adept artisans in Utah, renowned for their superior woodcraft. From the sourcing of materials to the dispatch of cellars, the company prides itself on delivering customizable storage units that snugly fit into any space at a fraction of the price.

Acknowledging the essence of time, Wine Racks America endeavors to finalize tailored cellars within a mere four weeks, offering swift and complimentary shipping alternatives for homeowners. With a steadfast dedication to perfection and ingenuity, Wine Racks America maintains its lead in furnishing unparalleled wine storage solutions for enthusiasts nationwide.

Wine Racks America’s InstaCellar Collection is a popular choice among customers, offering endless possibilities for creating a unique wine storage system to fit any space, budget, and bottle capacity.

With its quick build and ship timelines, industry-leading selections in all key categories and a deep commitment to customer satisfaction, Wine Racks America has burgeoned as America’s go-to source for all wine cellaring solutions.

As the company looks ahead, Wine Racks America continues to innovate and evolve, constantly designing new products and enhancing existing collections to meet the needs of its valued customers. With a focus on quality, innovation and customer feedback, Wine Racks America is earning its well-deserved reputation as the country’s most reliable resource for wine storage and cellaring.

Homeowners can elevate their wine storage journey to new heights with one call to Wine Racks America. Begin by visiting Wine Racks America online to explore the company’s award-winning collections, then  start creating the wine cellar of your dreams.

Call Wine Racks America toll-free at 866-891-7322 or visit the company online at www.wineracksamerica.com.

Cheers to exceptional wine storage!

The post Wine Racks America Serves Homeowners As A One-Stop Resource appeared first on Canyon News.

Chances are that it’s a bout of gout caused by the increase of uric acid in the diet. That chili was great, but the red meat may have been the culprit that increased the uric acid in the first place.

Chilli is one of those menu items that need no added salt. If you are an expert in the field of chili, you may boil down pinto, kidney, white, or black beans to add substance and protein.

It’s the chef’s choice to choose to add flavor.  The old body may thank you if you boil down an onion to flavor those beans. Chances are the beans were either boiled in salt-pork (pork fat), salt, or both.

A quick chili option is to cook down lean ground beef, drain the fat, add your favorite canned beans, and diced tomatoes, and you have a crowd-pleaser in less than an hour.

As good as it is, great food often leaves us feeling terrible later. The culprit is in the canned goods. More than likely, there’s enough sodium in one can to take care of a person’s allowance for the day. The problem is that there wasn’t one can. Six cans were used. Now, as if gout weren’t enough, the blood pressure is creeping up.

Waking up dizzy or with vertigo has also been linked to sodium. It’s hard to understand why a company would continue to produce items that wreak so much havoc on the body. They will continue to do so for as long as consumers keep purchasing their products.

The post It Doesn’t Take A Doctor appeared first on Canyon News.

Since 1956, Lawry’s has hosted both participating Rose Bowl teams on separate nights to indulge in the restaurant’s “signature” chilled spinning salad, thick-cut prime rib, creamed corn, mashed potatoes, brown gravy, and apple pie á la mode.

Lawry’s welcomed back the Beef Bowl with the student-athletes and coaches of the University of Michigan and The University of Alabama on Dec. 28 and 29, respectively.

Following a fanfare arrival with live marching bands and police escorts, Kris Jenkins from the University of Michigan helped with the opening dinner honors each night with the famous Lawry’s tableside spinning salad.

Trevor Keegan from the University of Michigan and Jaheim Oatis from The University of Alabama each had the honor of doing the ceremonial first cut of prime rib for the Beef Bowl.

Following the ceremonial honors, both teams enjoyed a traditional prime rib dinner from Lawry’s including the famous spinning bowl salad, a California cut of prime rib served with Yorkshire pudding, mashed potatoes, gravy, creamed corn, and horseradish, finished off with apple pie a la mode for dessert.

Zak Zinter from the University of Michigan and Seth McLaughlin from The University of Alabama were each awarded the Scholar-Athlete Award during the Beef Bowl.

“It’s been special. Especially with the group of guys we have, they’re going to be friends for the rest of my life. They’re going to be in my wedding,” said Keegan. “These guys we got and this team we have, it’s already an amazing group to be around, having this whole experience. This is an amazing week we will remember for the rest of our lives.”

This Rose Bowl is part of the College Football Playoffs, the winner will face either Texas or Washington for the National Championship.

On New Year’s Day, the No.1 Michigan Wolverines will face No. 4 Alabama Crimson Tide in the Rose Bowl. Kickoff is slated for 2:00 p.m. and will air on ESPN.

The post Alabama And Michigan Go To Beef Bowl At Lawry’s appeared first on Canyon News.

The city held its 9th annual turkey giveaway event Tuesday at SoFi Stadium, donating about 2,500 frozen turkeys to those in need and 500 more to senior centers. Each resident who signed up got a free turkey and a box of sides.

SoFi Stadium officials said registration has reached capacity the last three years it’s been hosted at Hollywood Park.

“Food security is an important facet in all our lives,” said Inglewood Mayor James T. Butts in a recent statement. “It’s important no matter the season, but we hope this event will not only bring some relief for those residents experiencing hardships, but also bring everyone some much needed holiday cheer.”

The city teamed up with the Los Angeles Rams for the giveaway, making for an exciting morning for fans.

The Los Angeles Rams are teaming up with community partners to kick off their inaugural 5-week ‘Season of Giving’ campaign on Tuesday, November 21, by supporting a turkey giveaway for Inglewood residents as well as a holiday meal and grocery distribution for South Los Angeles community members served by A Place Called Home.

In addition, the entire Rams rookie class will join the North East Lincoln Rams and Watts Rams youth football programs for a “Ramsgiving” holiday dinner in partnership with Nike.

Rams linebacker Ernest Jones and some of the Rams cheerleaders were there to help spread some holiday cheer.

“I’m most thankful for family,” said Jones at Tuesday morning’s event. “I’m super appreciative to just be out here giving back, just seeing the smiling faces, to see everyone happy for receiving turkey, receiving help this Thanksgiving, means a lot to me, so I’m just excited to be out here.”

Other donated items include 2,000 boxes of produce with 5lbs russet potatoes, 2lbs carrots, and 3lbs Granny Smith apples in each box from Melissa’s, a specialty produce distributor. In addition, the event day will be supported by over 150 community and corporate volunteers.

Many thanks go out to the Rams organization for this kind gesture to the community. May everyone have a Happy Ramsgiving.

The post Turkey Giveaway At SoFi appeared first on Canyon News.