Dining In And Out July 2015

2 - Dining In & Out, Thursday, July 23, 2015

Dining In & Out, Thursday, July 23, 2015 - 3


The summer celebration season is under way, and to help you find the perfect gift for the outdoor chef on your list the grilling experts at Broil King have put together a list of items for every type of grill master.

Wireless ThermometerA meat thermometer is an essential tool for any backyard chef. A wireless thermometer is a great option because it monitors cooking progress and lets you know when dinner is ready, allowing you to spend more time with guests. Look for a thermometer that offers a pre-programmed menu that allows the user to set meat type and doneness.

Pizza ToolsThe high temperature and hot dry air on a grill are great for making an authentic pizza pie. A pizza stone is ideal for the grill because it provides insulation from direct flame and retains heat for crisp crusts. A pizza peel is the perfect implement for removing and serving pizza from the grill. For true enthusiasts, a professional mezzaluna pizza cutter slices it quickly and efficiently with true Italian flair.

Wood Chips, Planks and Smoker BoxesDeep smoky flavors and fall-off-the-bone tenderness are hallmarks of traditional barbecue cuisine. Allow budding backyard chefs the chance to create those mouth-watering dishes at home using wooden planks, smoker boxes and flavored wood chips. From the pungency of hickory and mesquite to sweeter, more delicate apple and cherry, sev-eral different types of chips are available. Consider giving the chef a few different options, as many backyard chefs enjoy experimenting and crafting their own special blends.

Rib RackWho doesn’t love delicious, smoky ribs fresh off the bar-becue and slathered with sauce? A rib rack makes cooking ribs a breeze because it saves you the trouble of having to turn the meat. The rack also frees up space on the grill, leaving room for appetizers or other grilled food. Look for one with an angled design to make basting easy.Additional gift ideas for the grill enthusiast can be found at www.broilkingbbq.com.

Give the gifts that keep on grilling



Did you know?Did you know?

“Dining out” takes on an entirely new meaning in tem-perate climates or when summer arrives. Rather than being cooped up inside for meals, diners flock to cafes and restau-rants that boast al fresco seating to enjoy a bit of scenery and fresh air with their meals.

When the sun comes out and the breezes are warm, blooming gardens and trellis-covered restaurant patios can be ideal dining spots to grab a meal. Good food combined with a hearty dose of fresh air can make everything from a cappuccino to a hamburger taste better.

Considering the best outdoor-dining spots can fill up quickly, and enjoying a meal outside takes a bit of finesse, follow these tips to make the most of any outdoor-dining experience.

* Make a reservation. Outdoor seating is not always easy to get. To ensure you will have a spot at your favorite res-taurant, call ahead and reserve a table. Otherwise, you may have to wait quite a while for a table to become available or be forced to sit inside.

* Scout out restaurants beforehand. If you are hoping to try a new restaurant that boasts outdoor dining, plan a visit to see the layout of the space. Many restaurants, even those without ample outdoor space, cater to the outdoor-seating crowd, even if their outdoor dining area is limited to a handful of cafe tables placed near the curb. Unless you want to spend your meal with pedestrians walking by or inhaling car exhaust fumes, visit the restaurant ahead of time to ensure that the outdoor seating is more amenable to

an enjoyable meal.* Choose restaurants with overhead coverage. It is one

thing to want to eat outdoors, and entirely another to be subjected to the wrath of Mother Nature. An outdoor seat-ing area should be comfortable, offering the best blend of fresh air and ample protection from the elements. Umbrel-las or a covered patio can provide shelter should it start to drizzle or you need relief from the summer sun.

* Don’t assume an outdoor restaurant is pet-friendly. Just because there are outdoor tables does not mean you can bring your pooch along. If you will be spending the day with your dog and then want to enjoy a lunch or dinner outdoors with your pet, verify that a restaurant is pet-friendly before meal time. Do not leave a dog unattended in a hot car and waiting for you to finish a meal should you discover the restaurant is not pet-friendly.

* Expect some uninvited guests. Dining outside means bees, flies, birds, and other animals. Those who are deathly afraid of all buzzing insects may want to eat indoors in-stead.

* Check for a dedicated outdoor waitstaff. Unless there is a waitstaff assigned to outdoor seating, you may spend more time than you anticipated waiting for service out-doors. Waiters may not realize you are outside, and it can be easy to forget about patrons who are not seated in the heart of the restaurant. Restaurants accustomed to serving guests outdoors will have staff assigned to outdoor seating areas, particularly during busy times of the day.

Outdoor Restaurant Dining Tips


Dining outdoors when the weather is warm can make for a pleasant change of pace. While certain aspects of eat-ing outside can be enticing, Mother Nature can sometimes complicate the experience. Wind is one challenge to din-ing outside, as diners may find themselves chasing paper napkins or airborne plastic cups on windy afternoons or evenings. To safeguard against the wind, rely on reusable, heavy plastic items that are less likely to blow away in the wind. Also, keep tablecloths in place with a few sup-

plies. Use a grommet-making tool to punch holes into the tablecloth and attach plastic or metal grommets. Place the tablecloth on the table and slip a thin bungee cord fastener to a grommet on the underside of the table. Stretch the cord across to a grommet on the other side of the tablecloth and secure. Two or three sets of grommets and bungee cords may be all you need to keep the tablecloth in place and enjoy an interruption-free meal outside.

Did you know?Did you know?



One of the highlights of the summer season is the incredible bounty of fresh produce, and grilling these vegetables gives them a smoky, delicious dimension. Chef BBQ Naz, a grilling expert from Broil King, shares some simple tips for flavor perfection. * When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can. * Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking to the grill. * Use the right tool for the job. Accessories like grill toppers and skewers are perfect for keeping smaller foods like cherry tomatoes and onions from rolling around or falling through the grate. * Don’t leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored. * Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta.When grilling vegetables, consider this popular recipe.

Grilled Zucchini Rolls

Ingredients3 medium zucchinis, sliced 1/4-inch thick, lengthwise1 tablespoon olive oil4 ounces chevre (soft goat cheese), at room temperature Pinch of freshly ground black pepper Pinch of kosher salt2 tablespoons sun-dried tomatoes, oil-packed and minced1 teaspoon oil from the sun-dried tomatoes1 teaspoon fresh thyme, minced2 tablespoons Parmesan cheese, freshly grated

DirectionsPreheat the grill on medium. Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place on the grill and cook for 4 minutes per side.When cooked, set on a wire rack to cool.In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme.Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small, parchment-lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of the grill for 15 minutes.Remove to a platter and serve.Additional recipes and a complete vegetable grilling guide can be found at www.broilkingbbq.com.

Tips for perfectly grilled vegetables



CURRENT OWNER: PAUL GREEN

How long have you been in business?20 YRS.

What is your most popular dish or dishes that you serve?

HOMEMADE SOUPS, BURGERS AND SAL-ADS

Is this a family owned business?STARTED OUT IN BOLIVAR MOVED TO

OLEAN ABOUT 10 YEARS AGO.

Favorite dish to cook? SOUPS, BECAUSE ITS MOST FUN TO USE FRESH INGREDIENTS

AND MARRY THEM TOGETHER TO BRING OUT THE GREATEST OF FLAVORS.

Reason why you went into the restaurant busi-ness?

AFTER WORKING FOR OTHER RESTAU-RANTS IN THE AREA, I FIGURED WHY NOT DO IT FOR MYSELF INSTEAD OF WORKING FOR SOMEONE ELSE. ITS HAS PROVEN TO BE THE BEST THING I HAVE EVER DONE, AND I ENJOY COOKING AND BAKING. IF YOU PUT YOUR HEART AND SOUL INTO

YOUR WORK IT PAYS OFF IN THE END AND YOU CAN DO ANYTHING.

GREEN ACRES133 N. UNION STREET

OLEAN, NY 14760PHONE: 716-373-5670

HOURS OF OPERATION:FRIDAY 8 AM - 8 PM

SAT - THURSDAY 8 AM - 2 PM



Current owners name: Lonnie and Diana Ours

How long have you been in business?Renna’s Pizza has been in business in the Olean Center

Mall for over 30+ years.

What is your most popular dish or dishes that you serve?Pizza! Wings! Subs! Dinners! Fish Frys!

Is this a family owned business? Our family took over

almost 3 years ago in September 2012, from Renna’s.

Favorite dish to cook? Pizzas are probably the most fun to make! Its entertaining to watch the pizza makers toss

them and catch them as they spin in the air!!

Reason why you went into the restaurant business? We have all been coming to Renna’s our entire lives. Its al-

ways good food and has wonderful established customers.

Mio Gelato’s Renna’s West2703 West State St.

Olean, NY 14760716-372-6333

Mon - Saturday 10:30 am - 9 pmSunday 11:00 - 7 pm


It’s almost time to loosen belts a few notches, gatherfamily and friends and head down to the 66th annual

Art in the Park and 25th Annual Taste of Olean, according to Meme Yanetsko, chief operating officer for the Greater Olean Area Chamber of Commerce.

The events are both slated for 11 a.m. to 5 p.m. at the Cat-taraugus County Campus of Jamestown Community College (JCC) on North Union Street. Yanetsko said The Taste of Olean is co-sponsored by the chamber and its 46 corporate sponsors as well as National Grid Company, A Jason

Clemons Salon and The Mountain radio stations. Admis-sion is free, and visitors pay as they eat.

“The Taste of Olean is a festival filled with great food andentertainment,” Yanetsko said. “The Taste is a great op-

portunity to promote the restaurant’s famous dishes, as well as introduce a new menu item.”

During the festival, restaurants will present “tastes” of foods, not whole meals or sandwiches. The smaller portions will have affordable price tags between 50 cents and $3.50. Restaurants are encouraged to promote their best dishes, and introduce new menu items or specialty drinks.

Yanetsko said visitors to this year’s festival will see a variety of new activities and features including the JCC Alumni Association’s “Marketplace @ The Taste” display. The event will showcase locally produced fruits and veg-etables as well as packaged sauce, honey, mixes, jam, jelly, pies, cheese and other delectables. Another new feature will be the “Amazing Taste Race,” which will invite local restau-rants, taverns, clubs and community members to compete against each other in the inaugural “Taste of Olean Best Service in Town Competition.”

During the competition, organized by the Olean Sports & Social Club, teams may have to maneuver through a mock restaurant by setting tables and bringing orders out. Teams will be awarded points for their accuracy of orders, speed

of orders and making correct change. Also new at the event will be a team from A Jason Clemons Salon conducting product giveaways as well as demonstrating razor cutting, updos and fun styling on a special stage. The festival will also include the new Canned Goods Construction Contest, which is designed to be a friendly competition between crews and will benefit the Loaves & Fishes food pantry in Olean. Participants will be asked to draw, create and build a structure made from canned food goods within a designated space.

Other activities during the festival will include the ninth-annual Hospitality Wall of Fame, which will be awarded at the event. The award recognizes individuals or businesses that have made a significant contribution and have given ex-ceptional service to the food service and hospitality industry in the past — and may continue to do so. In addition to the food and activities, visitors will also be treated to nonstop music on two stages, as well as entertainment by the Olean-Theater Workshop.

Younger visitors at the event will enjoy a children’s area that includes inflatables from the Olean Family YMCA, Yanetsko said. The YMCA will sell all-day jump wristbands for $6 each and $20 family passes for up to five children.

Those who enjoy a variety of local art are encouraged to visit the nearby Art in the Park event, sponsored by the Cat-taraugus County Arts Council. The event is a juried fine arts show with a long-standing tradition of showcasing the finest art in southwestern New York and northwestern Pennsylva-nia. Artwork displayed will also be available for purchase.

For more information on the Taste of Olean, call Greater Olean Area

Chamber of Commerce at 372-4433 or email [email protected].

Taste of OleanTaste of Olean



Men and women with an eye on shedding a few extra pounds might feel as though dining out is a luxury their waistlines simply cannot afford. But many restaurants rec-ognize their customers’ growing desire for healthier fare. People can expect to find a host of nutritional items on the menu at their favorite local restaurant, making dining out both a viable and healthy option for those who want to put money back into their community while enjoying a night out on the town.

Of course, diners who want to ensure their next night out is healthy can take a number of steps before hitting the town with friends, family or that special someone.

* Peruse the menu ahead of time. Many restaurants now post their menus to their Web sites, where prospective diners can get a feel for the restaurant while examining the menu for foods they can feel good about eating. Look for low-calorie meals and choose a few candidates that you might want to eat when you arrive at the restaurant. Some restaurants may count the calories for you on the menu or explain where and why they buy their ingredients in an attempt to ensure their customers’ meals will be both deli-cious and healthy.

* Consider ordering off the menu. Ordering off the menu was a practice once reserved for bigwigs or restau-rant regulars. But nowadays many restaurants recognize that some customers might be on restricted diets for medi-cal reasons and are willing to work with their custom-ers who still want to enjoy a meal out without putting

their health in jeopardy. Ordering off the menu does not necessarily mean ordering a dish that isn’t on the menu. Ordering off the menu can refer to asking that ingredients like salt not be used to prepare your meal or asking that a dish is baked or grilled instead of fried. Many restaurants are amenable to such requests, but it’s up to the customer to ask.

* Ask for smaller portions. Smaller portions can help men and women maintain a healthy weight, and some restaurants even allow customers to buy half-portions for less money. If that option is available, take advantage of it. If not, skip the appetizer and dessert courses, and don’t be afraid to leave some food on your plate at the end of the meal. You can always have your meal wrapped.

* Share your meal. Out on a date with your special someone? Then order one entree and let your server know you plan to share the meal. You might have to pay a little extra to share the meal, but you won’t be eating as much and the added cost of sharing will still be less than pur-chasing two entrees.

* Don’t forget to eat before you dine out. If you miss meals throughout the day before dining out at night, you’re far more likely to overindulge once you get to the restaurant. Be sure to eat a healthy breakfast and lunch and a healthy snack of fruits or vegetables before going out to dinner at night. If so, you won’t be as hungry when you arrive at the restaurant and you won’t overeat to com-bat that hunger.

Dining Out Can Still Be Healthy


Ice cream is synonymous with summer, when rising temperatures and vacations from school and work call for some refreshing celebration. Those who want to experiment with homemade ice cream may want to consider the following recipe for “Dulce de Leche Ice Cream” from Lou Seibert Pappas’ “Ice Creams and Sorbets” (Chronicle Books).

Dulce de Leche Ice CreamMakes about 1 quart

2 cups half-and-half or milk4 large egg yolks1/2 cup sugar12 ounces butterscotch chips, divided1 cup heavy whipping cream1 teaspoon vanilla extract

Prepare a large bowl or pan of ice water.In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes. Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours.Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more. Transfer to a container, cover and freeze until firm, about 2 hours.

Homemade Ice Cream Makes For The Perfect Summer Treat


Apple Lemonade Perfect For Summer

Apple Lemonade Perfect For Summer

Lemonade is often associated with refreshment and hot summer days. When the mercury on the thermometer has reached record heights, few beverages are as refreshing as a cold glass of lemonade.This summer figures to have its share of hot afternoons. But while the higher temperatures might be typical this time of year, your choice for refreshment can be anything but -- even if you insist on sticking with lemonade. The following recipe for “Apple Lemonade” from Elsa Petersen-Schepelern’s “Cool Smoothies: Juices and Cocktails” (Ryland, Peters & Small) offers a unique take on a summer favorite.

Apple LemonadeServes 4

2 to 3 cooking apples, unpeeled, chopped into small piecesSugar, to tasteJuice of 1 lemonSparkling water (to serve)Ice

Put the apples into a saucepan, cover with cold water, bring to a boil and simmer until soft. Strain, pressing the pulp through the strainer with a spoon. Add sugar to taste, stir until dis-solved, then let cool.To serve, pack a pitcher with ice, half-fill the glass with the apple juice, add the lemon juice, and top with sparkling water.



Few things can beat a relaxing evening spent in the yard gathered around the grill in the company of friends and family. Cooking food over an open fire dates back centuries. Despite the various modern means of cooking food, the combination of a metal grill and some flames remains one of the more tasty ways to prepare meals.

Grilling is a relatively easy concept to master, but en-vironmentalists may question if firing up the barbecue is a smart choice. Rest assured that while the environmen-tal impact of grilling is negligible, there still are ways to make it even more eco-friendly.

Grilling purists may prefer charcoal to gas, feeling charcoal more effectively produces that familiar smoky flavor, but environmental experts say that gas grills may be better for the environment. A study by the Oak Ridge National Laboratory for the Department of Energy found that gas grills generate 5.6 pounds of carbon dioxide per hour, while charcoal grills produce 11 pounds per hour. Furthermore, the charcoal briquettes used on many grills are made from more than just coal. They may contain wood byproducts, starch, chemical additives, and lighter fluid. For those who insist on charcoal, use natural lump charcoal, which is made from coal and little else.

Another step to take is to invest in a quality grill. Replacing a cheap grill every few years can be harmful to the environment, especially when you consider how many components go into the construction of a grill and the packaging required for shipping long distances. Quality products last longer, and that durability benefits the planet.

In addition to buying a better grill, you must take good care of the grill and maintain it so it works optimally.

In certain ways, grilling is already an eco-friendly activity, as it doesn’t lend well to prepackaged foods and it enables you to turn off the stove while reducing your electricity consumption. In some instances, you may not even need to fire up the barbecue at all. If you’re spending the evening by a chiminea or a fire pit, you can skewer a couple of hot dogs and cook them right over the flames.

Do not offset the benefits of grilling by creating a bigger environmental hazard in meal preparation and service. Minimize the use of disposable plates, napkins, cups, and plastic cutlery at your backyard event. Rather than single-serve cans of soda or iced tea, use large pitchers or bulk-sized containers. Insist guests discard all recyclable materials in the proper recycling receptacles.

Promptly wrapping up leftovers is another way to make grilling even greener. Refrigerating foods means you will have good meals for the rest of the week and will minimize spoiled food that would otherwise end up in the garbage.

When shopping for foods to toss on the barbie, choose locally grown foods and sustainably raised and harvest-ed meats and poultry. Serve generous portions of locally produced vegetables to stretch food even further.

Grilling is a great way to cook in an eco-friendly way if you make a few changes for the better.

How to make grilling more Eco-friendly


THE BEEF IS WORTH THE RIDE!WE GUARANTEE IT.


Many people associate barbecuing and grilling with cooking outdoors. But smoking food is another way to create succulent, fall-off-the-bone meat and poultry outdoors.

Smoking meats involves cooking the food over a low temperature in a smoky environment for several hours -- sometimes overnight. The low temperature, between 180 and 220 F, causes the wood and charcoal used to smoke and smolder rather than burn. This is what imparts a smoky flavor to whatever is being cooked.

Although there are specialized smokers available for sale, you can also smoke foods with a regular barbecue grill or even a homespun creation. There are two methods of smoking:dry and wet. Dry smoking uses indirect heat to cook the food, while wet smoking employs a water pan to produce moisture that keeps temperatures consistent and may help keep food tender.

For those who run out and purchase a new smoker, most smoking experts advise seasoning the smoker prior to first use. Much as you would season a new cast-iron pan or other cooking appliance, you can season a smoker to ensure there aren’t any chemicals or oil residues from manufacture left on the smoker. Otherwise, you may transfer a chemical taste to your meal. Set up the smoker according to the directions. Allow it to run for at least two hours to burn off any residue. Afterward, you should be able to smoke your first piece of meat.

There are a few tips to consider before embarking on your first smoking adventure. Always keep the water pan full if you are doing a wet smoke. The water will help to keep food tender. When smoking for the first time, start out with a small amount of wood or aromatics in the smoker to experiment with flavor. You can always add more the next time for an intense smoky flavor. Wood chips and any other additions to the smoker may last longer by wetting the chips and then bundling them in a foil packet. Punch holes into the packet and place it on the coals.

Certain foods work better with smoking than others. Oily fish, pork,

beef, lamb, and game meats are some of the best options. Poultry can also be smoked, but be advised the skin on a turkey or chicken may not stand up well to intense smoking. It may need to be removed prior to eating.

Pairing food with the right woods can also create an enjoyable flavor. Alder wood produces a delicate flavor, as does apple and cherry. For more assertive smokiness, try hickory, oak or pecan. Mesquite is still full-bodied but lighter than the other woods and creates a sweeter flavor. Aromatics, such as herbs, fruit peels or cinnamon sticks, also can be added to produce even more flavor. Aromatics with a high oil content will produce a stronger flavor.

Putting a rub on food prior to smoking can also give it added flavor. Many chefs also like to brine foods, especially poultry, to help tenderize the meat before smoking.

While the meat is smoking, resist the urge to take off the cover and check it frequently. This will allow the heat and smoke to escape. You may end up extending the cooking time every time you remove the cover. Only open the smoker to refill the water tray if you are doing a wet smoke. Much in the way an indoor slow cooker needs to remain closed to cook efficiently, so does a smoker.

Many people prefer to do their smoking during daylight hours rather than leaving a smoker unattended during the night. In this case, you may need to wake up very early to put the meat on to ensure it is cooked at mealtime. Ribs can take 5 to 7 hours to smoke, while briskets and roasts may need an hour or more per pound. Always use a thermometer to check internal temperature before serving smoked meats. As you gain experience, you may be able to better judge the cooking times needed for certain foods. Start with meats that are at room temperature before placing them on the smoker.

Smoked foods can be flavorful and tender. They may take a little longer to achieve than other cooking methods, but most home chefs find the results are worth the added effort.

Smoking Meat For Beginners


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Dining In And Out July 2015

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