DoorDash, the largest on-demand destination for door-to-door delivery in more than 4,000 cities in the United States, Canada, and Australia, announced the launch of a multi-platform marketing campaign in the U.S. The “Every Flavor Welcome” campaign, created in partnership with The Martin Agency, is an invitation for consumers to celebrate the diversity of cuisines and cultures that uniquely make up America. The campaign spans TV, digital, social, outdoor, and brand activations.
Follow DoorDash and Every Flavor Welcome on Instagram, Facebook, and Twitter. As part of the campaign, DoorDash will also offer $0 delivery fees** on customers’ first orders on the platform. To search DoorDash for local favorites or to discover your next go-to, visit doordash.com or download DoorDash for Android or iOS.
Visitors never ceased to be mesmerized by the kaleidoscope of sights, sounds, smells, and taste of the bustling culinary scene in Florida. Nicknamed the “Sunshine State”, Florida is one of those states where you can become captivated by the diversity of its culinary scene whether it’s fine dining, the farmer’s market, a street fair, or a quaint café. I’ve said it once, and I will say it again, any direction you choose, the road will take you to a dining experience that simmers and stirs your soul, leaving you breathless and yearning for more, and definitely bringing you back time and time again to Florida.
Orlando, Florida, known as the home of our beloved Mickey Mouse has turned into a mecca of culinary delights and hidden treasures attracting foodies and celebrate chefs alike. Just six miles north of Orlando, you will find the historic town of Eatonville. This historic little town is the oldest and the nation’s first incorporated black township and is part of the Orlando–Kissimmee metropolitan statistical area and is known as the town “Where Dreams Are Made.”
Although author Zora Neale Hurston, the Harlem Renaissance writer best known for her novel “Their Eyes Were Watching God”might be Eatonville’s most celebrated celebrity, Chef Jenn has become a household name with her Jamaican vegan dishes and her home-made vegan ice cream. Believe it or not, it all started with an idea, a blog, teaching cooking classes, a meal plan and delivery service, and a restaurant in the middle of a gas station in Orlando, Florida.
Jenneil “Jenn” Ross, chef and owner of the DaJen Eats Café & Creamery left her beloved home of Jamaica at the tender age of 16 and found herself in America and quickly learned that dining in might be a more cost-effective way to save money instead of dining out. A self-taught chef, Jenn studied the art of cooking and learned how to cook and eventually harness her craft and created vegan dishes that provided a healthier option to those who frequent inside the Citgo on North Orange Blossom Trail near Lee Road where DaJen Eats first started and became well-known for their vegan-Jamaican sandwiches and rice bowls. After Jenn’s lease in Citgo abruptly ended, Jenn introduced her cult following to something as equally as amazing as her vegan food and lead her followers to her café in the historic Eatonville at 323 E. Kennedy Blvd.
Eatonville is a predominately African American community and food traditionally prepared and eaten by African Americans of the Southern United States is usually prepared in a style of cooking originated during American slavery referred to as “soul food”. Although soul food is often referred to as comfort food, soul food was born out of the necessity and survival of African slaves who were given only the undesirable cuts of meat from their masters. Ingredients commonly found in soul food has contributed to the high occurrences of obesity, hypertension, diabetes, cardiac and circulatory problems among African Americans.
For the residents of the historic Eatonville and its surrounding communities, Dajen Eats raises the bar on the culinary diversity that is available within the community providing a healthier food option without sacrificing taste. My impromptu visit to Eatonville led me to DaJen Eats for Sunday Brunch. Normally during the week, DaJen Eats’ menu consists mostly of their famous vegan-Jamaican sandwiches and rice bowls. However, Sunday is a day of decadence at DaJen Eats. My palate was seduced by the deliciously plant-powered ode to the classic Jamaican Oxtail, “Hoax Tail”. There’s a saying at DaJen Eats “The “meat” may be a hoax, dahling, but the flavor is real.” To say that the flavor was real would be an understatement, I don’t think that I ever had a real oxtail as flavorful and as delicious as the DaJen Eats’ hoax tail.
While dining in the café a couple dining at the table across from me suggested that I try the mouth-watering Curry Chick’n and Potatoes. As an island girl, curry chicken and potatoes is one of those comfort food dishes that I always looked forward to my mom making as a child. I’ve tried many times to duplicate my mom’s recipe, I’ve ordered it plenty of times in Caribbean restaurants and always found myself disappointed because it just wasn’t as good as my mom’s, well until now. Hands down this was the best non-chicken, curry chicken and potatoes dish I have ever had, I’m sorry mom.
There’s also plenty of other options on the menu like Jerk Chick’n Flatbread, Jerk BBQ Jackfruit Sammich, Ackee & Toast, Brown-Stew Cauliflower, Garlic toast and all if Pur Salads. On this particular day Chef Jenn was preparing for the launch of her first Dinner and A Story Book Club featuring the book “BECOMING” by Michelle Obama. The atmosphere was as vibrant, fun-loving, and as charismatic as Chef Jenn. Her adoration for books is clearly front and centered inside the café, you will find a free lending library area designed with all the comforts of home. Her goal is to open people’s mind to something new and make veganism and African American culture accessible to everyone.
While I was browsing through the books and eating Irie Cream, the Irie Cream is DaJen Eats homemade vegan ice cream, I found myself ending a perfect afternoon at DaJen Eats with an Irie ending with a little “Rum Raisin The Roof”. Irie pronounced Eye-ree means a good or pleasing, state of mind, and I was definitely pleased with my entire culinary experience.
Vegnews declared DaJen Eats “Rum Raisin The Roof” Irie Cream as one of the top 50 desserts in the United States. However, if you can’t make it to Eatonville during your visit to Orlando for this grown-up version of Chef Jenn’s favorite ice cream, then head over to Peterbrooke Chocolatier of Winter Park on Park Avenue and grab DaJen Eats’ “Rum Raisin The Roof”Irie Cream in Peterbrooke Chocolatier grab and go freezer. The raisins in this grown-up treat are soaked in spiced overproof rum for at least 3 weeks.
Serving breakfast, lunch, and dinner, DaJen Eats will definitely bring us to Eatonville time and time again. It’s no wonder why DaJen Eats has been crowned the Best Caribbean Restaurant during 2018 Best of Orlando Reader’s Choice competition hosted by Orlando Weekly. DaJen Eats is definitely the Home of the Irie, Happy Vegan. However, if you’re not a vegan, don’t worry, the food will seduce you into becoming one.
DaJen Eats Cafe & Creamery
Address: 323 E Kennedy Blvd suite f, Eatonville, FL 32751
To celebrate early rising tailgaters, those who put in the hard work long before food gets off the grill, Kellogg’s Raisin Bran® and retired football player Spice Adams surprised morning tailgaters in Chicago this past weekend with a bit of fun and a “sunny” breakfast to start their day. As early-rising football fans prepped for their pre-game ritual in the early Autumn light, Spice Adams wandered into their setups with a mobile game day breakfast cart – complete with a milk-dispensing keg – to serve up sunshine, fun, and Kellogg’s Raisin Bran.
“Even after retiring, I’m still waking up bright and early on game days to tailgate with friends and family. But let’s be honest, setting up a proper tailgate is hard work and I need a good breakfast to start my day right,” said Adams. “I love Kellogg’s Raisin Bran because it’s heart-healthy2 and has the perfect sweet, sunny kick to keep me going till the final play.”
Kellogg’s Raisin Bran is available at grocery and mass retail stores nationwide for a suggested retail price of $4.29. Visit http://www.Kelloggs.com for more information on Kellogg’s Raisin Bran, and check out the surprise breakfast on Spice Adam’s social media channels.
Patrons will be able to stay warm and cozy with 17 luxury, custom made igloos in New York City during the holiday season. 230 Fifth Rooftop Bar, home of New York’s largest outdoor Rooftop Garden and indoor enclosed Penthouse Lounge, will be warming up its clientele with 12-foot-wide by 7-foot-high transparent structures, allowing for an unobstructed view of the Manhattan skyline.
Each igloo is highly insulated keeping temperatures at a blissful 75° during the winter cold, and is outfitted with seating for up to 12 guests and an indoor fireplace. Accompanying the igloos and the light show will be 230 Fifth’s new winter menu, which introduces cocktails such as the “Winter Berry Mule” and “Empire Sour” along with Hot Specialty Drinks, red robes, blankets, and infrared heaters to enjoy as they take in 230 Fifth’s 360-degree view of the Manhattan skyline.
Reservations are not required or taken, and there is no minimum spend to enjoy the festivities. The newly designed igloos and winter light show in the month of November, will be available 7 days a week from open to close (Monday through Friday 4PM – 4AM; Saturday and Sunday from 10AM – 4AM; after dusk for the light show).
230 Fifth Rooftop Bar is located at 230 Fifth Avenue, New York, NY 10001 on the corner of 27th Street and 5th Avenue. For any additional information please contact the company at 212-725-4300.
Nearly five times the size and packed with endless cereal possibilities, Kellogg’s® NYC Café will open the doors of its immersive new brick-and-mortar cereal café and experience on December 7th in NYC’s Union Square neighborhood.
Building on their first year of success in Times Square, the second iteration of the cereal café, located at 31 E 17th St., will be more than just a place to eat. Whether it’s breakfast, lunch or a snack later in the day, it will be a destination for foodies to chill, create and explore the endless possibilities of cereal all in one place.
Anchored by an open-concept kitchen where guests can watch as cereal creations are being made, visitors will be able to select items off the menu or create their unique flavorful combos, including a DIY cereal creation station with ingredients fresh from the Union Square farmer’s market.
The concept was designed and made with the social media enthusiasts at heart, allowing guests to capture the perfect cereal selfie and food photo in one of many areas where cereal and Kellogg’s characters vibrantly and colorfully come to life.
Guy Fieri invites some of his chef-friends over for Sunday cook-offs on Guy’s Ranch Kitchen beginning on Sunday, November 12th at 12pm ET/PT. Each week, Guy and a few of his best chef pals come together for a Sunday meal with big flavors and delicious dishes. On the premiere episode, Guy hosts a mouth-watering Friendsgiving to celebrate Thanksgiving.
With “too many cooks in the kitchen,” friendly competition sparks as they try to outdo each other with the most flavorful and delicious dishes. Alex Guarnaschelli creates a delicious hot brie sandwich with a tangy cranberry vinaigrette and Eric Greenspan reinvents a traditional holiday dish with his crispy sweet potato latkes and marshmallow crème fraiche. Aarti Sequeira prepares samosas, an Indian food favorite, stuffed with the flavors of Thanksgiving, while Carl Ruiz takes a Latin approach to his dish filling empanada pastries with cranberry and turkey.
It’s not a celebration without libations and dessert, so Aaron May pours a Portuguese-style sangria with cranberry and cinnamon to go with delicious handheld pumpkin and pecan pies. As the chefs add their own personal flair, each recipe prepared in Guy’s Ranch Kitchen can be recreated in anyone’s kitchen at home. Fans can head to FoodNetwork.com/GuysRanchKitchen to browse behind-the-scenes photos of your favorite chefs, watch video extras and get the recipes. Tell us which dishes are your favorite using #GuysRanchKitchen.
Because of the legalization of cannabis, more and more people are using cannabis in creative ways. One way cannabis is being used, is in cooking, and I’m not talking about baking brownies.
Cannabis is legal in more than half of the world, the legality of cannabis varies from country to country. The medicinal use of cannabis is legal in a number of countries, including Canada, the Czech Republic and Israel. Medical cannabis in the United States is legal in 29 states as of December 2016.
Consumers across the country now have a print and online resource who want to cook or entertain with cannabis. Kitchen Toke, which came off the press earlier this week, is a quarterly food magazine on cooking with cannabis and understanding its benefits. Accompanied by a digital component, Kitchen Toke is the first title independently published by three former colleagues with expertise and extensive experience in food journalism, design and business.
David Plunkert, who’s best known for his poignant New Yorker illustrations, created the magazine cover and introduces the inaugural issue with a section on the industry game changers, individuals representing their specialty and how they’re leading the cannabis and food landscape.
The publication is setting a new standard in cannabis publications through its creative direction. Beyond the print edition, readers will find rotating content and recipes from the magazine as well as digital exclusives and instructional videos on kitchentoke.com. When I headed over to the kitchen toke site the visions of “Sticky Maple Butter Cinnamon Weed Bread” danced in my head, and then, curiosity got the best of me. Full Recipe Below:
Sticky Maple Butter Cinnamon Weed Bread
3⁄4 cup maple syrup, plus 2 tablespoons
1 tablespoon cannabutter,
1⁄3 cup toasted walnuts, crumbled
2 canisters prepared cinnamon roll dough
1 tablespoon unsalted butter or nonstick spray
In a small saucepan, heat maple syrup and stir in butter to melt and incorporate. Pour half of the mixture in a 9-inch bundt pan greased with butter or nonstick spray and sprinkle with half of the nuts. Layer with one roll of the cinnamon buns. Pour the remaining maple syrup mixture on top (reserving 2 tablespoons) plus the remaining nuts and layer with remaining roll of dough.
Bake in a preheated 375 F oven for 30 to 40 minutes or until lightly browned. Remove, place on a wire rack and cool for 10 minutes. Invert cake onto serving plate and brush non-sticky areas with remaining maple syrup mixture. Makes 8 servings, each about 4 mg THC.
The print version is available at retail ($16.95) at select independent retailers and dispensaries and can be purchased at kitchentoke.com.