Newspaper Page Text
4C
♦ WEDNESDAY, SEPTEMBER 6, 2006
Restaurant Report Card
Houston County Environmental Health inspectors visited the following food service estab
lishments between Aug. 28- Sept. 1. Major problems are corrected before the health inspec
tor leaves the premises. A rating of 90-100 in considered excellent, 80-89 is good, 70-79 is
satisfactory.
Key to type of discrepancies found:
A. Employee Hygiene Maters
B. Food Handling Techniques
C. Temperature Control of Foods or Food Sources
D. Facility/Equipment Problems
E. Storage of Cleaning Products/ Toxic Materials
Organization Score
I Allen's Stone Baked Pizzeria, 1355 Sam Nunn Blvd., Perry 92
I Captain D’s, 513 North Davis Drive, Warner Robins 99
I Cox Concessions/GA National Restaurant 401 Larry Walker Parkway, Perry 97
I Cox Concessions/Heritage Hall Restaurant 401 Larry Walker Parkway, Perry 97
I Cox Concessions/MC Gill Building, 401 Larry Walker Parkway, Perry 99
I Cox Concessions/New South Arena, 401 Larry Walker Parkway, Perry 96
I Cox Concessions/Reeve’s #4, 401 Larry Walker Parkway, Perry 99
I Cox Concessions/Reeve’s Arena #l, 401 Larry Walker Parkway, Perry 100
I Cox Concessions/Stand “A”, 401 Larry Walker Parkway, Perry 98
I Cox Concessions/Stand “B”, 401 Larry Walker Parkway, Perry 100
I Domino’s Pizza, 2278-B Moody Road, Warner Robins 96
I Firehouse Subs, 206 Russell Parkway, Warner Robins 97
I Georgia Bob’s Barbecue Company, 1882 Russell Parkway, Warner Robins 93
I Gold Cup Bowling, 1041 Russell Parkway, Warner Robins 100
I Gregg’s Mexican Restaurant, 312 South First Street, Warner Robins 74
I Hampton Inn Mini Kitchen, 102 Hampton Court, Perry 99
I Hong Kong Buffet, 1406 Sam Nunn Blvd., Perry 93
I Hong Kong Express, 2706 Watson Blvd. Suite #l, Warner Robins 76
I Ivory’s Cajun Grill 103 Manor Court, Warner Robins 91
I Krystal, 747 Russell Parkway, Warner Robins 92
I McDonald’s, 3133 Watson Boulevard, Warner Robins 90
I McDonald’s, 793 East Highway 96, Bonaire 89
I Neighbor’s Grill, 198 South Houston Lake Road, Warner Robins 77
I Olympia Family Fun Center, 622 Greenbriar Road, Warner Robins 96
I Piccadily Cafeteria, 2745 Watson Boulevard, Warner Robins 67
I Prinnie-Mack Coffee Company LLC, 100 Hospital Drive, Warner Robins 90
I Royal Wings, 726 N. Davis Drive, Suite D, Warner Robins 67
I Skipper John’s 1210 Macon Road, Perry 85
I Wingate Inn, 4130 Watson Boulevard, Warner Robins 100
All fired up: Chefs
share news and views
I’ve spoken with athletes,
politicians and musi
cians, but I have to say
that I most enjoy talking to
chefs.
They are a hard-working
bunch who seem to appreci
ate their lot in life.
Ask them about food, and
most have opinions they are
willing to share.
I talked to several at the
Cooking Classic 2006 event
at the Ritz-Carlton Amelia
Island over the weekend.
Basically, I posed this ques
tion: What, in the world of
food, has you excited at the
moment?
Kevin Rathbun , owner
and chef at Rathbun’s in
Atlanta: “Good organic
stuff. Really quality aged
meats. Vegetables that come
fresh from the garden to the
plate.” This was a common
theme, as was new kitchen
technology.
Donald Barickman, owner
and chef at Magnolias and
Cypress in Charleston, S.C.,
said he’s excited about help
ing to bring back forgotten
foods.
“I’m continuing to find
ingredients that are making
a comeback, like Carolina
aromatic rice.
I like the fact that foods
are staying real.
We are eating less food like
low fat cheese that are plas
tic and won’t melt. Foods
are coming from the fields
to the table without intense
processing.
That continues to excite
Jade’s Sandwich Shoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm •Wed 11am-2:3opm
Kg? *
me.” Ritz-Carlton Amelia
Island executive chef
Thomas Tolxdorf said organ
ics are almost becoming a
necessity.
“I want to do more with
organic ingredients because
we live in a world of aller
gies, especially in America.
We have to provide for the
dietary needs of our guests.
Organic food is more avail
able than it was five years
KP- Jr
Dan MacDonald
Columnist
Morris News Service
expensive.
A restaurant tomato
is definitely not a grocery
store tomato. Rathbun only
serves tomatoes when in
season in Georgia - from
July 4 through October. This
means sacrificing but it also
makes the diner appreciate
the food more.
“Cape scallops are my
favorite food but they are
only around for 21/2 months
from November to January.”
Seasonal shopping will make
you a more imaginative cook,
he said.
And you’ll find that food
tastes better than if you just
“find a recipe and use toma
toes in January.”
478-987-2428
Remember For Your Convenience
WE’RE OPEN EVENINGS! 2
•Hot & Cold Sandwiches"
(Many to Choose)
Judy’s Choice This Week:
ham panini w/ pickles & chips -$5.50
•Hot Soups (Made Fresh Daily)
•Kids Menu Available
plus Salads • Desserts • Drinks
There are also develop
ments that are going to
change the way kitchens
operate.
Rainer Zinngrebe , execu
tive chef at the Ritz-Carlton
Cancun, mentioned a new
cooking system that uses
steam to cook foods at lower
temperatures.
The cook programs the
machine, telling it what it’s
cooking, the size and the
time when it must be done,
and it takes care of the rest.
The machines use less
energy and labor and give
chefs more time to create,
he said.
“Pork loins, which were
once dry, are now juicy by
employing this new tech
nique. You can cook seafood
at 145 to 150 degrees. When
cooking shrimp, the shrink
age is almost zero.” Jordi
Valles, executive chef of Salt,
the Ritz-Carlton Amelia
Island’s soon to be opened
flagship restaurant, said the
Thermo Mix is a blender that
also cooks. It’s perfect for
sauces and purees, and he
said it’s like having another
employee.
“A hollandaise sauce may
take 30 minutes but this
machine can do it in seven
minutes and the emulsion
is properly done and it is
always the same sauce. It
doesn’t even need to be
strained.” “We are so far
behind,” Zinngrebe said.
“We are still cooking on gas
stoves that haven’t changed
over the last 40 years.”
ago.”
This
empha
sis on
fresh and,
whenever
possible,
organic
food is
why meals
at better
restau
rants are
FOOD
'PICKUP
DINNER ON
THE WAY
NO ME *
00037742
DINNER
From page iC
Creole Chicken
Bake
This one starts with a
rotisserie chicken. Some
stores now sell them by
halves. All you need is your
family’s favorite green veg
etable, and a side dish of
cranberry relish to make
this a meal.
1/2 precooked chicken,
deboned
1 package Zatarain’s
Creole Chicken Stuffing
Mix
2 1/4 cups water or
chicken stock
2 tablespoon butter or
margarine
Debone chicken and cut
into small serving piec
es. Combine contents of
Zatarain’s Creole Chicken
Stuffing Mix seasoning
packet, water or stock,
diced chicken and butter or
margarine in a two-quart
sauce pan.
Bring to a boil, add
Zatarain’s Creole Chicken
Stuffing Mix crumbs and
stir thoroughly. Spoon into
all/2 quart greased cas
serole dish, top with several
bits of butter. Bake at 350
degrees until hot, approxi
mately 25 minutes.
Brat Dogs
Kids will love these, and
so will you when you see
how easy they are.
PERKINS
From page lC
that The Episcopal Church
Women of All Saints in
Warner Robins are cook
ing those wonderful holiday
casseroles again. They’ll
start taking orders on Sept.
18, and all casseroles can
be picked up at the church
parish hall on Nov. 11.
The casseroles, which cost
$lO each, are frozen and
wrapped for your freezer.
Here are the choices:
■ 1. A delicious concoc
tion of chicken with sour
cream and poppy seeds that
can be heated and served
over rice or noodles.
■ 2. A sweet potato casse
role made with fresh sweet
potatoes, butter, eggs,
vanilla, whiskey, evaporated
milk, sugar and Karo syrup,
layered with marshmallows
SPICE
Frompage jC
4 cups rice and com
cereal squares
Sauce:
1 cup margarine
1/4 cup brown sugar
2 tablespoons chili
powder
8 drops hot pepper
sauce
1 tablespoons
Worcestershire sauce
1/2 teaspoon garlic
powder
FETA
Frompage jC
with cold water. Meanwhile,
jfcSssl
lunch Bullet Mon.-Sat. n-4p.m.
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Dinner Buffet Mon.-Thurs. 4-10p.ni.
w/this ad receive FREE
drinks for your table!
Fri. & Sat Night Bullet 4-fflun.
Adults $10.49
Sunday ALL day buffet 11a.m.-10p.m.
$9.49
Sat & Sun au daw ItHffpf S vit aid a iinifft* fta)| WfH
wWnn» AWn AaSnJf
1 pkg. (16 oz.)
Johnsonville Smoked/
Cooked Bratwurst, any
variety
3 American cheese slic
es, 1/2 a slice per brat
1 can of large ready
to-bake biscuits
Slice bratwurst down the
center lengthwise, making
sure not to cut all the way
through.
Add 1/2 slice American
cheese to the center of each
brat.
Wrap a biscuit around the
brat and cheese, joins ends
together. Place in oven and
cook to the directions of the
biscuit can and serve. Serve
with baked beans, slaw or
other easy sides.
Source: Johnsonville
Impossibly Easy
Quesadilla rie
From Betty Crocker, the
great taste of the appetizer
favorite quesadillas baked
in a pie. It will make its
own crust. Make a salad.
Have ice cream for dessert.
1 can (4.5 ounces) Old
El Paso chopped green
chiles, well drained
2 cups shredded
Cheddar cheese (8 ounc
es)
1 teaspoon chopped
fresh cilantro
3/4 cup Original
Bisquick mix
1 1/2 cups milk
3 eggs
Heat oven to 400 e F.
Grease 9-inch pie plate.
Sprinkle chilies, cheese and
and toped with a coconut
and pecans.
■ 3. A squash casserole
with cornbread stuffing,
butter, sour cream, onion,
water chestnuts and more.
Proceeds go to fund a
variety of church and com
munity projects. Call Linda
at 953-4946 for more infor
mation.
Shoppin’ around
In case you’ve wondered
about those little pork
roasts they’re selling at
Kroger, right by the rotis
serie chicken, I tried one
and it was still hot when
I got it home, very tender
and easy to slice, with prac
tically no fat to cut away.
There was plenty for two of
us, with leftovers. I’ll defi
nitely buy it again.
I’m in the market for
quick-and-easy these days,
1/2 teaspoon garlic
salt
1 teaspoon curry pow
der
Preheat oven to 250
degrees.
Mix crackers, pretzels,
chips, nuts and cereal in a
large mixing bowl.
ivide this mixture even
ly between 3-9”X13” cake
pans or two jelly roll pans.
Melt the margarine in
a small saucepan on low
heat.
Remove from heat. Add
the brown sugar, chili
prepare salad dressing as
directed on package.
Toss beans with the
cheese, onion and dill. Add
prepared dressing; mix
406 Sam Nunn Blvd. • Perry, GA
478-988-8838
HOUSTON DAILY JOURNAL
cilantro in pie plate.
Stir remaining ingredi
ents until blended. Pour
into pie plate.
Bake 25 to 30 minutes or
until knife inserted in cen
ter comes out clean. Cool 5
minutes. Serve with salsa if
desired.
Wild Rice and
Turkey Casserole
Here’s another Betty
Crocker dish that’s quick to
prepare and easy to eryoy.
You can save time by using
a rotisserie chicken. Top
with slivered almonds for a
little crunch.
Serve with steamed broc
coli, and hot biscuits.
2 cups cut-up cooked
turkey or chicken
2 1/4 cups boiling
water
1/3 cup milk
1 small onion, chopped
(1/4 cup)
1 can (10 3/4 ounces)
condensed cream of
mushroom soup
1 package (6 ounces)
seasoned long grain and
wild rice
Heat oven to 350 C F. Mix
all ingredients, including
seasoning packet from rice
mix, in ungreased 2-quart
casserole.
Cover and bake 45 to 50
minutes or until rice is ten
der. Uncover and bake 10 to
15 minutes longer or until
liquid is absorbed.
and something I’ve discov
ered is that the refrigerated
ready-made mashed pota
toes are good.
You just pop them in the
mike for a few minutes and
add your own butter, or
cheese, or sour cream. They
taste more like homemade
than the instant mashed
potatoes, and they heat in
their own little container.
I’m told that the macaroni
and cheese is good, too.
On the other hand, I
finally got curious about
those pricey “organic”
apples, as opposed to all the
other apples in the stores,
and was wondering if there
was something magical or
earthy about the taste. So I
bought one.
It was a perfectly good
apple, but no better than
the Fujis and Galas I usu
ally buy.
powder, hot pepper sauce,
Worcestershire sauce, gar
lic powder, garlic salt and
curry powder and mix thor
oughly.
Pour equal amounts of
the sauce mixture over each
of the pans.
Stir gently.
Bake for 1-1/2 hours, stir
ring gently every 30 min
utes. Cool.
TIP: Vary the intensity
of the spicy flavor with
more or less chili powder
and/or hot
Source: Lea & Perrins
lightly.
Serve immediately. Or,
cover and refrigerate sev
eral hours or until chilled.
Source: Athenos
Adults $5.95
Kids
3-5 yrs. $1.99
6-11 yrs. $3.99
Adults $9.49
Kids
3-5 yrs. $2.99
6-11 yrs. $4.99
VISA
T II
iMasterCw l