Level 10 Restaurant City Food Requires an Amazing 2000+ Ingredients

Restaurant City is a popular game on Facebook released by Playfish, built on the concept of being able to create your own, highly customizable restaurant, including creating an exterior, adding to the menu, creating recipes and even managing employees. There is even an a social aspect of competition when friends join in and compete with their own restaurants on the same virtual street.

Obviously, if you own and manage an eatery then the menu is critical and it is in the virtual world, too, so Restaurant City food requires your primary attention.

Upgrading Your Menu Is A MUST (If You Want To Succeed, That Is)

Restaurant City food is an important aspect of the game in that you need to upgrade your restaurant's dishes and menu in order to compete and improve your restaurant. Just as in real life, creating dishes require ingredients, and that means getting new and different ingredients in order to create new dishes.

You can get new ingredients in several ways:

* By visiting your friends' restaurants (only on the first visit)...

* Answering a daily quiz question...

* By purchasing new ingredients (sometimes there are even sales on ingredients)...

* By trading ingredients with your friends...

The real purpose is to gain "GP" - otherwise known as Gourmet Points - and level up. Money is added to your virtual restaurant even when you aren't playing, but Gourmet Points are only gained while your browser window is open. Gaining GP means you can level up your recipes, which means more advanced meals on the menu.

Success in Restaurant City food really comes down to the ability to level up to more advanced recipes, like Level 10 ones that require an amazing 2100 ingredients. The higher level a recipe is, the more Gourmet Points are gained while that dish is being served.

A Valuable Tip About Advanced Recipes

Since you get more Gourmet Points from a recipe that's more advanced, you shouldn't change it out unless you get a higher recipe for that meal.

It's Not All About The Food

Outside of improving on the dishes you serve in your restaurant, and working to get better ingredients so you can level up your dishes, the rest of the game involves keeping employees happy and not wearing them down.

You should also make sure you have good staffing ratios. If you don't have enough waiters, for example, the restaurant won't run as effectively as it should because basics like getting tables cleared promptly won't be done.

While running a virtual restaurant is a lot of fun, the best aspect is the Restaurant City food, and the creation of new and different meals in an attempt to gain more Gourmet Points. It's addictive, but in a good way!

Right now download our FREE Restaurant City secrets guide and learn how to get hundreds of ingredients so that you can earn boatloads of Gourmet Points or why you definitely need arcade games or learn about 7 very helpful game tools. Then learn from a Master who reached Level 65, has a 50 Popularity level, a 5 Star rating and still has $1,245,101 left. http://www.dealant.com/webdeals/restaurantcity/

Maine Vacation: An Amazing Ultra-Locavore Lodge

At Nebo Lodge on tiny North Haven island (pop. 350), a self-taught chef is making audacious, delicious food that’s worth the trek.

North Haven is aptly named. The Penobscot Bay land dot is one of Maine’s 14 island communities, where nobody locks doors, lobsters grow fat and the local Congresswoman also owns an organic farm. No one comes here by accident; from Rockland, it’s an hour’s sail on a thrice-daily ferry with 25 layers of white glossy paint on its railings. “Town” is a zero-minute stroll from the dock. Gift shops outnumber grocery stores two-to-one (as in, two gift shops, one grocery store), and if you turn left and walk for five minutes, you reach Nebo Lodge.

Congresswoman–farm owner Chellie Pingree of the 1st District of Maine bought the rundown lodge in 2004 and fixed it up, but she kept things simple: No trying-too-hard boutique-ifying or fussy primping. The nine rooms have white-painted wainscoting, claw-foot tubs and vintage patchwork bedspreads, and they all seem to be on a slightly different level, down narrow corridors on creaky, waxed wide-plank floorboards. The dining room, fittingly, is at the center of the house.

Visitors are welcomed with lemonade and warm brownies by chef Amanda Hallowell, the woman responsible for the inn’s audacious, incredibly delicious food. Her menu has become the talk of the island—and beyond. Last summer saw a steady stream of visitors (including Mark Bittman of the New York Times) who had somehow gotten word of her fontina-arugula pizza, her pickled local eggs with dill and her answer to edamame: fava beans with roasted lemon and fleur de sel.

Hallowell didn’t follow the usual chef’s career trajectory. Until she came to Nebo, she’d never even cooked at a restaurant. The North Haven native grew up running around her family’s now-closed inn, a couple miles from Nebo. Her mother was an extremely self-reliant cook: “She raised sheep, ducks and turkeys, kept bees and made maple syrup.” In her early thirties, Hallowell joined a catering company in Lincolnville, Maine, before moving to New York City, where she worked as a copywriter while dreaming of opening a restaurant. The community aspect of the business appealed to her: She wanted to own a place that would become the center of her Brooklyn neighborhood. Eventually, Pingree lured her back to Maine with the promise of her own kitchen. “Somehow, long ago,” she says, “Chellie identified me as someone who liked throwing a party.” As an experiment, Hallowell made dinner at Nebo Lodge on Valentine’s Day weekend 2007. Buoyed by the meal’s success, she came on full-time.

It was tough at first. Hallowell soon discovered she was pregnant. She was overwhelmed, but had her family to lean on: “My sister was the sous-chef. My brother collected honey. ” Hallowell’s then-boyfriend, Josh Amato, was barman. She’d buy oysters from her best childhood friend, who raised them in nearby Heidi’s Pond.

“Honestly, if I lived on the mainland, I don’t know where I’d begin,” Hallowell says. “Here I have this lamb and this pork and these wonderful oysters.” A drive around the 10-mile-long island reveals plenty of agricultural action—much of it headlined by Pingree’s Turner Farm. When Pingree brings sorrel to the Nebo kitchen, Hallowell turns it into a bright sauce for crispy, lemon-zest-spiked veal; a surplus of Swiss chard becomes the Japanese vegetable dish oshitashi.

Her food has a sense of fun: She recently invented a Reuben-inspired fish taco. And it’s emotional. “I make food from sweet times in my life, the way people hold on to a favorite T-shirt,” Hallowell says. She nods to her New York days with a pizza using Sullivan Street Bakery chef Jim Lahey’s recipe for no-knead dough. There are dishes inspired by her travels: Crispy kale recalls her trip to St. John. “It was almost oxymoronic,” she says. “Tropical spot, winter vegetable.”

In 2010, Pingree expanded the kitchen, adding a professional-grade oven and more counter space—plus 40 more seats. The upgrade helped fulfill Hallowell’s dream to create a community. “Suddenly, people could walk in without a reservation. They’d come in three times a week,” she says.

When asked to describe her food ethos, Hallowell says, “I make what I like to eat, in a place that I love.” It’s a simple idea, often trumpeted, rarely perfected. But Hallowell makes it look easy.

Kate Sekules is a former F&W editor, author of The Boxer’s Heart and founder of couture trading site Refashioner.com.

The Nebo Lodge chef hops a ferry to the mainland for Asian food and cookbooks.

Amanda Hallowell’s ultra-locavore food is worth taking a Maine vacation.All rights reserved by Jason Mann.

Amanda Hallowell loves this authentic, locally sourced Asian restaurant. The owners are originally from Bangkok. 207-236-9001.

This Japanese place serves locally caught baby herring and foraged wild onions and watercress. suzukisushi.com.

The food-focused bookstore has just moved to a new, bigger space in Biddeford, 20 minutes south of Portland. rabelaisbooks.com.

View the original article here

Gourmet Gift Baskets Are An Amazing Gift For All Occasions

You should consider a few things before you purchase a gourmet gift basket for a special person in your life. Once you decide on purchasing a gourmet gift basket you will have to decide what items you want the basket to be filled with that will fit the taste and desires of the recipient.

If you intend to send the gift for an occasion, you will have to decide how many gourmet gift baskets you need. The number of guests at the occasion or event will be the decisive factor on how big the basket needs to be or how many baskets you have to order. Also, do not forget that many of the foods in these baskets are perishable so you want to make sure that they are delivered at the date of the occasion or close to it.

Gourmet food baskets come in all different sizes and shapes. You have to select one that both fits the size of the audience and also the event or occasion. You will find many choices online to find the best match. In any case though, you have to decide what food and beverage items you want in the gourmet gift baskets you send.

Should you decide on a gourmet basket that contains beverages, then wine is a great choice. A great combination with wine is to select a basket that contains wine, cheeses and some fruit. This combination is hard to beat. Many online gift and fruit basket providers offer a range of baskets filled with exquisite selections of cheeses, fruits and wines.

Other options could be baskets that contain coffee or tea. Herbal and green teas are very popular these days. You probably don't want to combine these beverages with cheeses but instead you'd look for baskets that contain coffee and/or tea and baked goods.

You will be able to find many varieties of fruits that are included in gourmet fruit baskets. These could be apples, pears, oranges, grapes or many seasonal or exotic fruit varieties. Many of these gourmet fruit baskets also contain dry fruits, nuts and berries. Due to the perishable nature of fruit you want to make sure that you will use a fruit basket provider that has experience in sending perishable gourmet gift baskets.

If you tend to send a gourmet gift basket that's filled with candy and sweets then this certainly wis also a good choice. Such kinds of baskets can contain any variety of chocolates, cookies, muffins, sweet candies, dried fruits, and so much more. The selection is endless.

A delicious variety of a gourmet gift and fruit basket is to send chocolate covered berries. There is pretty much nobody who wouldn't love to receive these to satisfy their cravings for sweets.

No matter what kind of gourmet gift basket you will ultimately pick, you have to keep the recipient in mind. Think of their preferences and pick your baskets accordingly. It's very simple and convenient these days to send gourmet gift baskets online. Just make sure you pick an established and known provider so you can be sure you get the highest quality ingredients.

Sending a gourmet gift basket ensures that your recipients will be excited about the gift you send. They have been a popular choice when you need a superb gift to give to someone you care for. A gift basket provider review will give you some good background if you want to send any kind of food gift basket.