neurontin common side effects

From the monthly archives: November 2016

Fountainhead – Chicago

On November 28, 2016 By

It’s almost impossible to write a headline or introduction to this Chicago spot without making reference to Ayn Rand, though really it’s a nod to locally and responsibly sourced ingredients. My buddies and I had just 24 hours in the…

Read more →

Continue Reading
Dishes and cocktails from State Fare's fall menu
If you are like us, you guys are probably still trying to get used to it being midnight dark at 6 p.m.! We really don’t enjoy the falling back of the time during the fall season. However, what we do…
Continue Reading

Smoked Cured Egg Yolk

On November 25, 2016 By

[…]

Continue Reading
Pumpkin Cheesecake
It’s time to take your pumpkin spice latte addiction to the next level—at The Cheesecake Factory. With its behemoth of a menu (which offers more than 250 dishes made from scratch daily), The Cheesecake Factory obviously specializes in its over-the-top cheesecakes. This fall and winter, The Cheesecake Factory is offering a few new-to-the-menu options that are both delicious and philanthropic. Pumpkin and Pumpkin Pecan Cheesecake: The Pumpkin Pecan Cheesecake features a decadent and gooey layer of pecan-studded filling topped with a thick layer of dense, creamy and lightly spiced cheesecake housed in a yielding crust and topped with a generous…
Continue Reading

Thanksgiving is almost here and for many that means family time and great food! If you are anything like us that also includes great cocktails, and we thought this Tennessee Cider would be an excellent way to kick the festivities off. Tennessee Cider 1…

Continue Reading
Cherry Pie Hospitality’s owner Lee Ellis has done it again. Creating yet another eatery, with a simple yet unique concept, Pi Pizza has transformed. Transformed from a food truck owned by partner Anthony Calleo to a brick and mortar that brought his vision full circle. Pi Pizza is special and not only because they put a tremendous amount of thought into everything they do. From the decor that boasts dominant hues of turquoise reminiscent of its food truck days, to the hard-to-miss and prominently displayed row of skate board installations by artist Dave MacDowell out of L.A. (21 skate boards…
Continue Reading

[…]

Continue Reading
Fleming’s Steakhouse Giveaway + Thanksgiving Leftover Recipes
With Thanksgiving just around the corner (and lots of turkey leftovers on-hand), Executive Chef Russell Skall of Fleming’s Steakhouse has prepared recipes for Turkey Fried Rice, Turkey Quesadillas and Turkey Crepes. Fleming’s will also be hosting Thanksgiving for the first time ever with a four-course menu, including traditional favorites like a mixed herb roasted turkey breast with savory gravy. Additionally, on Thanksgiving weekend (Friday-Saturday), Fleming’s will also offer all wine on the Fleming’s 100 wine list at $10 per glass. And because we are forever thankful for our readers, we have partnered with Fleming’s to give you a chance to…
Continue Reading
No Shave November Cocktails
Hotel Sorella CITYCENTRE will each select managers to throw away their razors for the No Shave November in the goal of raising eyes and awareness for cancer prevention. Throughout November, guests can anticipate a range of pop up activities, and 10% of sales from select food and beverage items will benefit the American Cancer Society. In true Valencia Group style, visitors can expect to see a range of creative and limited availability specialty cocktails such as the Mustache Mule and Manly Margarita adorned with handlebar straws. Stop into the Monnalisa or the Milano Bar (serving three distinct, original offerings for…
Continue Reading

Grits, Greens, and Egg

On November 14, 2016 By

img_0628

Get your greens early in the day.

Do you get enough greens everyday? Sometimes I do, sometimes I don’t. With this recipe you can get some greens with your breakfast.

Originally I had planned on using fresh baby kale and sautéing it and putting that around my grits. But, the morning I made this I went to the refrig to grab my bag of greens and it wasn’t there. I forgot I used it a couple nights earlier to make my pork and kale dish. Luckily I had a bag of frozen spinach in my freezer.

I’m probably the […]

Continue Reading