The Okinawa Sweet Potato has a light brown skin and unusual purple flesh that is richly nutritious and surprisingly sweet. It is scientifically classified as a yam, and often simply boiled and cut into chunks and served.
Monday, September 29, 2008
Okinawa Sweet Potato
The Okinawa Sweet Potato has a light brown skin and unusual purple flesh that is richly nutritious and surprisingly sweet. It is scientifically classified as a yam, and often simply boiled and cut into chunks and served.
Friday, September 26, 2008
Phillips Seafood Sales Force Canned
The company known for their black cans with red letters packed full of blue swimming crab meat has now canned their outside sales force.
Yesterday the outside sales force at Phillips Seafood were cut adrift, without notice.
Here on the Central Coast Dave Koff of Phillips had made several trips to sample product and respond to customer concerns. Recently Tana Barr had been down to sample products at restaurants from Moss Landing down to Big Sur.
The 50 year old family company began with their first restaurant in Ocean City Maryland called Phillips Crab House as a way move excess crabs from their grandfathers crab processing plant.
Yesterday the outside sales force at Phillips Seafood were cut adrift, without notice.
Here on the Central Coast Dave Koff of Phillips had made several trips to sample product and respond to customer concerns. Recently Tana Barr had been down to sample products at restaurants from Moss Landing down to Big Sur.
The 50 year old family company began with their first restaurant in Ocean City Maryland called Phillips Crab House as a way move excess crabs from their grandfathers crab processing plant.
An Evening of Culinary Pleasures at Club XIX
An Intimate Evening with Our Guest Chef
Guest chef Christophe Emé, owner and executive chef of the prestigious West Hollywood restaurant Ortolon, will pair with the Chef de Cuisine of Club XIX, Ressul Rassallat, in creating an exquisite five-course menu.
Meet and Mix with These Culinary Masters
Before dinner is served, these world-class chefs will be available to answer questions about the evening’s menu and their inventive approaches to haute cuisine. Learn more about their passion for food and how they have translated that into extraordinary menus and astonishing careers.
Space is Limited – Reserve Your Place Today
This small, private venue is designed to elevate your dining experience and provide you with an opportunity to meet the artists who created it for you! Savor the nuances of fresh, seasonal dishes, the elegance of Club XIX, and the creativity of Christophe Emé and Ressul Rassallat by reserving your place today.
Call (831) 625-8519
Menu
Amuse-Bouche
Cucumber Gelée, Yogurt-Cumin Mousse
Seared Diver Scallops
Fall Vegetables, Almond Parfait, Satsuma Mandarin Soup
Maine Lobster Spaghetti
Osetra Caviar, Sea Urchin Sauce
Trou Jamaicain
Exotic Champagne Duo
Roasted Liberty Sonoma Duck Breast
Chestnut & Chanterelle Mushroom Fricassee, Pumpkin Emulsion with Foie Gras Jus
Roasted Hawaiian Pineapple
Coconut-Rum Financier, Yogurt Sorbet
Petits Fours
$120.00 per person plus sales tax and gratuity
Guest chef Christophe Emé, owner and executive chef of the prestigious West Hollywood restaurant Ortolon, will pair with the Chef de Cuisine of Club XIX, Ressul Rassallat, in creating an exquisite five-course menu.
Meet and Mix with These Culinary Masters
Before dinner is served, these world-class chefs will be available to answer questions about the evening’s menu and their inventive approaches to haute cuisine. Learn more about their passion for food and how they have translated that into extraordinary menus and astonishing careers.
Space is Limited – Reserve Your Place Today
This small, private venue is designed to elevate your dining experience and provide you with an opportunity to meet the artists who created it for you! Savor the nuances of fresh, seasonal dishes, the elegance of Club XIX, and the creativity of Christophe Emé and Ressul Rassallat by reserving your place today.
Call (831) 625-8519
Menu
Amuse-Bouche
Cucumber Gelée, Yogurt-Cumin Mousse
Seared Diver Scallops
Fall Vegetables, Almond Parfait, Satsuma Mandarin Soup
Maine Lobster Spaghetti
Osetra Caviar, Sea Urchin Sauce
Trou Jamaicain
Exotic Champagne Duo
Roasted Liberty Sonoma Duck Breast
Chestnut & Chanterelle Mushroom Fricassee, Pumpkin Emulsion with Foie Gras Jus
Roasted Hawaiian Pineapple
Coconut-Rum Financier, Yogurt Sorbet
Petits Fours
$120.00 per person plus sales tax and gratuity
Thursday, September 25, 2008
Hot Dogs Force Evacuation At Citizens Bank Park
The discovery of several hot dogs in packages outside Citizens Bank Park brought the bomb squad out and forced the temporary evacuation of the stadium Wednesday evening.
According to police, Pattison Street between Darien and 11th Streets was shutdown as officials investigated the discovery of several suspicious packages near a ticket office.
Fans inside the stadium were evacuated, but players remained on the field during the incident.
Bomb squad members further investigated the packages and determined they were simply several hot dogs in foil wrappers. Sadly, the wieners were detonated as a precaution.
The stadium was reopened at about 5:20 p.m.
"It was clear from when we looked at it at first glance and when you looked at the debris afterwards, there was packaging and duct tape; I don't see many hot dogs sold here with duct tape," Phillies VP of Operations Michael Stiles said. "We just did what we felt was appropriate."
According to police, Pattison Street between Darien and 11th Streets was shutdown as officials investigated the discovery of several suspicious packages near a ticket office.
Fans inside the stadium were evacuated, but players remained on the field during the incident.
Bomb squad members further investigated the packages and determined they were simply several hot dogs in foil wrappers. Sadly, the wieners were detonated as a precaution.
The stadium was reopened at about 5:20 p.m.
"It was clear from when we looked at it at first glance and when you looked at the debris afterwards, there was packaging and duct tape; I don't see many hot dogs sold here with duct tape," Phillies VP of Operations Michael Stiles said. "We just did what we felt was appropriate."
Tuesday, September 23, 2008
Friday, September 19, 2008
Intense™ Premium Roma Tomato Now Available At US Foodservice San Francisco
Starting Monday, we will be stocking a brand new variety of roma tomatoes. They are known as "Intense 1" Premium Roma tomatoes. They have less gel, and more meat then the average Roma tomato. They are also more attractive, easier to process, and are overall higher quality.
These tomatoes are BRAND NEW to the market and have only been available for a few weeks. Intense™ was first launched in early 2007, in Spain and is currently being produced in the Mediterranean area. The main focus consumer markets are in Western Europe and Northern-America. To supply the US market the program was launched in Mexico. They are grown in Baja currently, and will be grown in mainland Mexico starting in late December.
I have attached a few pictures for comparison.
They will be featured on next week's produce flyer at a very low price.
APN# 8305385 Premium Roma Tomatoes
2008 PMA Foodservice Conference & Exposition in Monterey, CA
Nunhems’ Intense Tomato Honored for Foodservice Innovation
Nunhems Vegetables Seeds’ Intense tomato is the winner of the prestigious Produce Marketing Association’s (PMA) Buyer’s Choice Award at the 2008 PMA Foodservice Conference & Exposition.
The award, voted on by hundreds of operators, distributors, chefs and wholesalers from around the country, recognizes the Intense tomato’s foodservice-friendly attributes, including significantly less gel, firmer flesh, and intense red color. These traits allow the Intense to be easily and uniformly sliced, diced or cut without losing its fresh appearance.
This award is extra special because it is voted on by those who actually use the product,” says Brian Bengard, Nunhems Downstream Specialist. “It validates our efforts to fully understand the wants and needs of the entire supply chain, then identify or develop seed varieties that fulfill those requirements.”
According to Bengard, the Intense retains its moisture up to ten times longer than other Roma-type tomatoes, making it perfect for popular foodservice prepared foods such as sandwiches, salads, hamburgers, pizza, salsa, and salad, but also well suited to processing and fresh-cut applications.
The award was officially announced by PMA president Bryan Silbermann Saturday, July 26 at the Opening General Session of the 2008 PMA Foodservice Conference & Exposition in Monterey, California.
This is the Intense tomato’s second major award for product innovation. Early this year, it was awarded the Innovation Award at Fruit Logistica, one of Europe’s largest fresh produce trade shows.
Please feel free to call me for more info.
New York's top restaurants plagued by tip trouble
Seasoned travelers know that waiters in the United States expect tips of 15 to 20 percent. Read The Story
Thursday, September 18, 2008
Fresh Queen Olives Now Available
Fresh Queen Olives must be cured or brined for best results. They are grown in California and packed in 16-pound cartons. Available for about a month and come in different sizes including, giant, jumbo, colossal and super colossal.
Tuesday, September 16, 2008
Star Ranch Natural Angus Ground Chuck
Why Natural Makes A Difference
Natural beef is a healthy, safe choice for those who prefer a natural product. Cattle raised naturally are not fed animal by-products or injected with stimulants. This results in healthier, leaner cattle, which produces healthier, leaner beef.
At Star Ranch Foods, they select high-quality Angus cattle fed a strict diet of only grass and grain and raised without the use of growth hormones or antibiotics. We keep our production processes to an absolute minimum. So you can rest assured you are serving your family only what nature intended, and nothing less than the most delicious beef on the market today.
The Star Ranch Definition Of Natural
• No added hormones
• No added antibiotics
• Fed a 100% grass and grain diet
• No artificial ingredients
• Minimally Processed
• Traceable to place of birth
• Source Verified
This definition goes above and beyond the criteria set by the USDA, because we understand that the word natural means more to you and your family than simple processing standards.
Beyond the basic characteristics of natural products, Star Ranch Foods has dedicated itself to delivering a consistently positive eating experience and an assurance of product quality.
Star Ranch Natural Angus Ground Chuck is served locally at the LallaGrill in Monterey, and Elli's Great American Restaurant in Salinas.
It is available from US Foodservice San Francisco under product number 4993903.
Wednesday, September 10, 2008
Oyster lunch yields 26 pearls for Lebanese couple
By BASSEM MROUE Associated Press Writer
BEIRUT, Lebanon—Lebanese restaurant owner Raymond Salha and his wife were having oysters for lunch when she made a stunning discovery—a cluster of 26 pearls inside an oyster on her plate.
The find 10 days ago at his Al-Fanar Restaurant in the southern port city of Tyre was a "total surprise," Salha told The Associated Press on Wednesday.
It was one of about 200 oysters they had cooked that day at the restaurant. As his wife opened the shell, she let out a gasp and said, "Look at this oyster, there are lots of pearls in it," Salha recounted.
The couple immediately believed the pearls were valuable, so Salha called the city's maritime museum which sent a team that took the oyster—and the pearls still inside it—away for testing.
At the museum, Salha said officials later told him they counted "only" 25 pearls. He insisted however, that he and his wife Amal counted a total of 26 pearls of varying sizes inside the oyster, some very small.
A few days later, the oyster was preserved and returned by the museum, along with the pearls. Salha, who insists the oyster still contains 26 pearls, plans to keep it on display at his restaurant.
Oysters fished off the Lebanese coast are regularly on the restaurant's menu in the summer, but Salha and his wife had never seen anything like this find. Once, long ago, they found a single pearl while opening an oyster.
Although the pearls are not believed to be worth a lot of money, Salha says their importance is in the sheer number found inside a single shell.
Oysters from the Lebanese waters of the Mediterranean are of a different variety than those usually served in European restaurants, which are larger in size.
Salha said he buys a kilogram (2.2 pounds) of oysters for about US$10 from the fishermen during oyster season between August and October.
He showed the oyster on Wednesday to reporters and visitors, and later placed it on a shelf on the restaurant wall, covering it with a cloth for protection.
Asked whether he plans to get in touch with The Guinness Book of Records about the discovery, Salha said not for now.
Read the full story at the Lebanon Daily News here.
BEIRUT, Lebanon—Lebanese restaurant owner Raymond Salha and his wife were having oysters for lunch when she made a stunning discovery—a cluster of 26 pearls inside an oyster on her plate.
The find 10 days ago at his Al-Fanar Restaurant in the southern port city of Tyre was a "total surprise," Salha told The Associated Press on Wednesday.
It was one of about 200 oysters they had cooked that day at the restaurant. As his wife opened the shell, she let out a gasp and said, "Look at this oyster, there are lots of pearls in it," Salha recounted.
The couple immediately believed the pearls were valuable, so Salha called the city's maritime museum which sent a team that took the oyster—and the pearls still inside it—away for testing.
At the museum, Salha said officials later told him they counted "only" 25 pearls. He insisted however, that he and his wife Amal counted a total of 26 pearls of varying sizes inside the oyster, some very small.
A few days later, the oyster was preserved and returned by the museum, along with the pearls. Salha, who insists the oyster still contains 26 pearls, plans to keep it on display at his restaurant.
Oysters fished off the Lebanese coast are regularly on the restaurant's menu in the summer, but Salha and his wife had never seen anything like this find. Once, long ago, they found a single pearl while opening an oyster.
Although the pearls are not believed to be worth a lot of money, Salha says their importance is in the sheer number found inside a single shell.
Oysters from the Lebanese waters of the Mediterranean are of a different variety than those usually served in European restaurants, which are larger in size.
Salha said he buys a kilogram (2.2 pounds) of oysters for about US$10 from the fishermen during oyster season between August and October.
He showed the oyster on Wednesday to reporters and visitors, and later placed it on a shelf on the restaurant wall, covering it with a cloth for protection.
Asked whether he plans to get in touch with The Guinness Book of Records about the discovery, Salha said not for now.
Read the full story at the Lebanon Daily News here.
Tuesday, September 9, 2008
The 1 % -ers
99 percent of the businesses in Big Sur recognize that the folks that travel up and down Highway One are their lifeblood. The beauty and reknown of the Big Sur area are a draw that will bring travelers here-once. Service is what brings them back again. Unfortunately, as there is anywhere else, there are exceptions to the rule. In Gorda there has been an uninterested, absentee owner and the lack of attention is apparent.
Here is the impression guests are left with after an overnight visit to Gorda in Big Sur from a blog called Tania's Travel Diary. "The worst place we saw in the USA was a motel in Gorda, Big Sur. this place is a total disgrace to American hospitality industry: dirty old room with a lock which does not work properly (neighbours helped us and opened our door with their key!), with no fridge or a TV set, no Internet, with leaking shower which did not let me sleep all night. All these "luxury" casts $275.00 plus taxes. They sell petrol there for $6.99 per gallon while other places were selling it for $4.99.
The food in the restaurant was very expensive but not edible which is an extreme rarity in the USA. I hardly can imagine a worse place to stay. To be fare, it was the only horrible place we encountered. In general, hotels are wonderful and service is very good."
Here is the impression guests are left with after an overnight visit to Gorda in Big Sur from a blog called Tania's Travel Diary. "The worst place we saw in the USA was a motel in Gorda, Big Sur. this place is a total disgrace to American hospitality industry: dirty old room with a lock which does not work properly (neighbours helped us and opened our door with their key!), with no fridge or a TV set, no Internet, with leaking shower which did not let me sleep all night. All these "luxury" casts $275.00 plus taxes. They sell petrol there for $6.99 per gallon while other places were selling it for $4.99.
The food in the restaurant was very expensive but not edible which is an extreme rarity in the USA. I hardly can imagine a worse place to stay. To be fare, it was the only horrible place we encountered. In general, hotels are wonderful and service is very good."
Sunday, September 7, 2008
Doggie Shortbreads
Yesterday we saw mid 70's and sunshine here, but today it's a foggy Sunday. Clayton and I stopped at "Everybody's Farmer's Market" in Marina and picked up cucumbers, garlic, and kettle corn. I'm gonna get the cucumbers brined tonight and make a batch of homemade pickles.
As long as the kitchen is fired up I'm gonna make this recipe from the vet hospital's newsletter.
Homemade Holiday Doggie Shortbreads
INGREDIENTS:
1 cup Soy Flour
1 cup Rice Flour
1/2 cup Quick Oats
1/4 cup Corn Meal
3/4 cup Dry Milk
1 tsp. Brown Sugar
1/3 cup Butter
1 egg
1/2 cup Hot Water
1 Tbl. Chicken Bouillon Granules
Additional Soy Flour for dusting bread board.
Optional:
1 Tbl. Bacon Bits
Using fork, combine all dry ingredients in large bowl. Cut in butter until mixture resembles course sand. Add bacon bits, if desired, and toss with fork. Stir in egg. Dissolve bouillon in hot water. Pour broth into mixture a small amount at a time and mix well after each addition. Form dough into ball. Place on well floured surface. Knead 4 minutes, until dough is smooth, elastic, and not sticky. Divide dough into 2 equal pieces and form a 1 inch log from each. Using sharp knife, cut 1/2 inch slices from logs and arrange 24 cookies on 10 inch plate. Microwave at medium power 4-5 minutes, until firm. Turn cookies and cook an additional 3-5 minutes at medium power. Don't let them get too brown!! Cool on wire rack. Store in airtight container up to 2 weeks. Note: If fancy shapes are desired, roll dough out to 1/2 inch thick
and cut with small cookie cutters.
(Yields 4-5 dozen cookies) From Diane's Kitchen
BONE APPETITE!
As long as the kitchen is fired up I'm gonna make this recipe from the vet hospital's newsletter.
Homemade Holiday Doggie Shortbreads
INGREDIENTS:
1 cup Soy Flour
1 cup Rice Flour
1/2 cup Quick Oats
1/4 cup Corn Meal
3/4 cup Dry Milk
1 tsp. Brown Sugar
1/3 cup Butter
1 egg
1/2 cup Hot Water
1 Tbl. Chicken Bouillon Granules
Additional Soy Flour for dusting bread board.
Optional:
1 Tbl. Bacon Bits
Using fork, combine all dry ingredients in large bowl. Cut in butter until mixture resembles course sand. Add bacon bits, if desired, and toss with fork. Stir in egg. Dissolve bouillon in hot water. Pour broth into mixture a small amount at a time and mix well after each addition. Form dough into ball. Place on well floured surface. Knead 4 minutes, until dough is smooth, elastic, and not sticky. Divide dough into 2 equal pieces and form a 1 inch log from each. Using sharp knife, cut 1/2 inch slices from logs and arrange 24 cookies on 10 inch plate. Microwave at medium power 4-5 minutes, until firm. Turn cookies and cook an additional 3-5 minutes at medium power. Don't let them get too brown!! Cool on wire rack. Store in airtight container up to 2 weeks. Note: If fancy shapes are desired, roll dough out to 1/2 inch thick
and cut with small cookie cutters.
(Yields 4-5 dozen cookies) From Diane's Kitchen
BONE APPETITE!
Thursday, September 4, 2008
ServSafe Foodsafety Manager Certification
Our next class is scheduled for:
Wednesday, October 15, 2008
U. S. Foodservice
300 Lawrence Drive
Livermore, CA 94551
7:00am – 7:45am Continental Breakfast
8:00am – 4:00pm Class
12:00pm -1:00 pm Buffet Lunch
All registration forms and payments should be sent directly to:
Abraham Wilson
Hospitality Consultants of America,
716 Lighthouse Avenue, Suite G,
Pacific Grove, CA 93950
ServSafe Food Safety Manager
Certification Class and Exam
ServSafe is the most recognized name in food safety and certification. The ServSafe Food Safety Manager Certification class is an 8-hour program that reviews the basics of food safety and sanitation. The class includes an accredited examination. Upon successful completion of the exam, students will receive a certificate. This certificate is valid in the State of California for 3 years and meets all requirements of AB 1978 and will keep your business in compliance with State and Federal Law.
In order to receive your materials in a timely manner, you must register at least two weeks prior to class. It is your responsibility to read the textbook prior to class. As a U.S. Foodservice customer, this class is being offered to you at the discounted rate of $95 per person and includes class instruction, textbook and exam with exam sheet and certificate. If you are not a U.S. Foodservice customer but are a member of the California Restaurant Association, you may register for $125 per person. Non-customers/ non-members may attend the class for $170 per person.
Both the textbook and the exam are available in English and Spanish, however the class is only taught in English. Please specify on your registration form if you would like your materials in Spanish.
ServSafe Food Safety Manager Certification Class
Registration Form
Today’s Date: _____________________
Course Date: Wednesday, October 15, 2008
Course Location: U.S Foodservice, 300 Lawrence Drive, Livermore, CA
Time: Registration – 7:00am – 7:45am Class – 8:00am – 4:00pm Lunch – 12:00pm – 1:00pm
U.S Foodservice Customer ID# _________________________(required for discount) $95.00
CRA Membership #: (required for discount) __________________
Fee Enclosed: $ _______________ (Non U.S Foodservice Customers $170.00 per person)
REGISTER AT LEAST TWO WEEKS IN ADVANCE OF THE SERVSAFE CLASS!!!
TO RECEIVE YOUR STUDY MATERIALS
Name: ___________________________________________________
Company: _______________________________________ Title: ____________________________
Address: (no P.O. Boxes please)___________________________________________________
City: ___________________________________ State: ___________________ Zip: ____________
Daytime Phone: _________________ Fax: ________________ Email: ____________________
Payment Method: Payment must be included with your registration and is payable by check only.
Make checks payable to Hospitality Consultants of America and mail to 716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950
English _________ Spanish _________
Fax completed form to 1-831-375-1707 or mail to Abraham Wilson, 716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950
Should you have any questions, please let me know!
Brian Isaeff, Territory Manager
US Foodservice San Francisco Keep Up To Date with The Restaurant Industry
Cellular (831) 601 6398 On And Around TheCentral Coast
Email: Brian.isaeff at usfood.com WWW.PENFOODNEWS.COM
Wednesday, October 15, 2008
U. S. Foodservice
300 Lawrence Drive
Livermore, CA 94551
7:00am – 7:45am Continental Breakfast
8:00am – 4:00pm Class
12:00pm -1:00 pm Buffet Lunch
All registration forms and payments should be sent directly to:
Abraham Wilson
Hospitality Consultants of America,
716 Lighthouse Avenue, Suite G,
Pacific Grove, CA 93950
ServSafe Food Safety Manager
Certification Class and Exam
ServSafe is the most recognized name in food safety and certification. The ServSafe Food Safety Manager Certification class is an 8-hour program that reviews the basics of food safety and sanitation. The class includes an accredited examination. Upon successful completion of the exam, students will receive a certificate. This certificate is valid in the State of California for 3 years and meets all requirements of AB 1978 and will keep your business in compliance with State and Federal Law.
In order to receive your materials in a timely manner, you must register at least two weeks prior to class. It is your responsibility to read the textbook prior to class. As a U.S. Foodservice customer, this class is being offered to you at the discounted rate of $95 per person and includes class instruction, textbook and exam with exam sheet and certificate. If you are not a U.S. Foodservice customer but are a member of the California Restaurant Association, you may register for $125 per person. Non-customers/ non-members may attend the class for $170 per person.
Both the textbook and the exam are available in English and Spanish, however the class is only taught in English. Please specify on your registration form if you would like your materials in Spanish.
ServSafe Food Safety Manager Certification Class
Registration Form
Today’s Date: _____________________
Course Date: Wednesday, October 15, 2008
Course Location: U.S Foodservice, 300 Lawrence Drive, Livermore, CA
Time: Registration – 7:00am – 7:45am Class – 8:00am – 4:00pm Lunch – 12:00pm – 1:00pm
U.S Foodservice Customer ID# _________________________(required for discount) $95.00
CRA Membership #: (required for discount) __________________
Fee Enclosed: $ _______________ (Non U.S Foodservice Customers $170.00 per person)
REGISTER AT LEAST TWO WEEKS IN ADVANCE OF THE SERVSAFE CLASS!!!
TO RECEIVE YOUR STUDY MATERIALS
Name: ___________________________________________________
Company: _______________________________________ Title: ____________________________
Address: (no P.O. Boxes please)___________________________________________________
City: ___________________________________ State: ___________________ Zip: ____________
Daytime Phone: _________________ Fax: ________________ Email: ____________________
Payment Method: Payment must be included with your registration and is payable by check only.
Make checks payable to Hospitality Consultants of America and mail to 716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950
English _________ Spanish _________
Fax completed form to 1-831-375-1707 or mail to Abraham Wilson, 716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950
Should you have any questions, please let me know!
Brian Isaeff, Territory Manager
US Foodservice San Francisco Keep Up To Date with The Restaurant Industry
Cellular (831) 601 6398 On And Around TheCentral Coast
Email: Brian.isaeff at usfood.com WWW.PENFOODNEWS.COM
Seaside California
I was looking to pick up some Lychee Nuts for a customer of mine and google'd Asian Markets in Seaside. There were 10 listings. Fremont Boulevard itself is such a diverse street. I can't think of any other place in the world where you can pick up soul food, eat pho noodle soup, and shop for Thai, Chinese, Korean, Filipino, Vietnamese and Mexican groceries. 
Bangkok Grocery
1482 Fremont Boulevard, Seaside, CA 93955
(831) 394-4161
Tiny but the owner drives to San Jose weekly to pick up her inventory.
Indian-Filipino Market
1914 Fremont Boulevard, Seaside, CA 93955
(831) 393-9175
Fine selection of basic groceries for cooking all kinds of Asian foods.
Magat Oriental Store
1760 Fremont Boulevard, Seaside, CA 93955
(831) 393-1383
Filipino Market that carries basic Vietnamese ingredients (rice, fish sauce, noodles, rice paper). A fresh fish counter in the back also offers takeout Filipino food.
Something For Everyone On Fremont Blvd
Tuesday, September 2, 2008
California Menu Nutritional Labeling Bill In Govenor's Hands
SACRAMENTO, Calif. - The California Senate approved a bill that would require some chain restaurants in the state to provide nutrition information about standard menu items by next July. The legislation now moves to the desk of Gov. Arnold Schwarzenegger, who has yet to indicate if he would sign the bill that would make California the first state to mandate nutrition disclosure.Read the full story here.
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