Indulge in Napa Valley Restaurant Month

The Napa Valley is an oasis of culinary delight and fine wine exploration. There is no better place to uncover a plethora of flavors setting your taste buds on a delectable adventure through the valley’s amazing restaurants.

As some of the Napa Valley's finest eateries re-vamp in January 2015, Napa Valley Restaurant Month has moved to February, and with it comes an incredible selection of special culinary offerings that reflect the season and only happen once a year. Come sip, sup and savor the valley's finest cuisine and wines throughout February 2015.

The Napa Valley offers more Michelin-star rated restaurants per capita than any other wine region in the world and Napa Valley Restaurant Month offers are available up and down the valley. More than 30 of the valley's celebrated restaurants and resorts will showcase artisanal foods and the creativity of the area's renowned chefs with special multi-course Restaurant Month menus and offers. Dining offers often include optional wine pairings for a perfect marriage of wine and food that can only be found in the Napa Valley.

Valentine's weekend, February 13 – 16, 2015, is excluded from most offers and visitors are encouraged to review any date or other restrictions within each offer.

Napa Valley Restaurant Month highlights include:

  • Chef Tyler Rodde of acclaimed Oenotri offers a tour of Italy each week featuring a three-course dinner highlighting a specific Italian region. Each dinner will include a salad, pasta and dessert for $39 per person, exclusive of tax and gratuity.

  • The Boonfly Café at the Carneros Inn features a three-course dinner for $29 per person, exclusive of tax and gratuity, featuring cuisine that is based on the agricultural heritage of the region.

  • The Thomas at Fagiani's offers Michelin-starred chef Brad Farmerie's three-course dinner for $35 per person with an optional "$20.15" beverage pairing, exclusive of tax and gratuity.

  • Chef Victor Scargle of Lucy Restaurant & Bar at Bardessono offers a two-course lunch for $25 per person with an optional wine pairing, exclusive of tax and gratuity. Lucy Restaurant & Bar features fresh, innovative garden-inspired cuisine that embodies the Bardessono modern aesthetic and eco-spirit. Offer available Monday through Saturday.

  • In the same spirit of late night dining in France, Thomas Keller's Bouchon Bistro offers a "Late Night Dine & Drink," featuring three classic dishes appropriately paired with beverages each night between 9 and 11 p.m. Offers include Croque Madame & White Apron Ale for $20 per person, Duck Confit & Vin de Carafe for $25 per person, and Steak Frites & Vin de Carafe for $40 per person, exclusive of tax and gratuity.

  • For those who cannot wait until February, the city of St. Helena offers a Napa Valley Restaurant Month preview night on January 24, 2015 with "Celebrate St. Helena...A Restaurant Roulette." Guests will enjoy a sparkling wine reception at Caldwell Snyder Gallery and at the end of the reception, will participate in a drawing to discover the restaurant where they will dine that evening. After-parties follow at Caldwell Snyder Gallery and Goose & Gander restaurant. Participating restaurants include Archetype, Farmstead at Long Meadow Ranch, Tra Vigne, Press, The Culinary Institute of America's Conservatory, Market, Cindy's Backstreet Kitchen, Goose & Gander, Cook St Helena, La Condesa, The Grill at Meadowood and Farmer & The Fox.

  • Michelin star Chef Robert Curry of the Restaurant at Auberge du Soleil offers a two-course prix fixe lunch menu for $29 per person, exclusive of tax and gratuity, Monday through Friday.

  • Renowned Chef Larry Forgione's Conservatory Restaurant at the Culinary Institute of America at Greystone offers a "Freshly Foraged 4-Course Dinner" for $47 per person, with an additional $20 per person wine pairing, exclusive of tax and gratuity designed by Master Sommelier Robert Bath.

  • The Grill at Meadowood Napa Valley offers a two-course lunch for $30 per person, or a three-course dinner for $50 per person, exclusive of tax and gratuity. Both are available with a wine pairing option.

  • At Solbar at Solage, Michelin star Chef Brandon Sharp will feature weekday specials Sunday through Thursday. Offers change daily and include 50 percent off Club Solage member wines, oysters shucked to order, a lounge menu by the bocce courts and Chef's special fried chicken.

  • During the month of February 2015 Hotel d'Amici Ristorante will offer its special Thursday night Menu Fisso nightly. Every week will focus on a different Italian region and the four-course meal includes antipasti, primi, secondi and dolce for $38 per person, exclusive of tax and gratuity.

Napa Valley's gracious hoteliers and cozy Bed & Breakfast Inns have made it easier to stay a little longer for even more legendary culinary experiences with "dine-and-stay" lodging packages, offering comfort and pampering after a day exploring the valley during "Cabernet Season." A highlight of offers include:

  • The Napa River Inn offers a "Dinner is on us!" package, which includes $100 dining credit at nearby restaurants for each night's stay.

  • Villagio Inn & Spa offers a "Winterscape in Yountville" package, which includes two nights accommodations for two, "Chef's Choice" lunch for two at Michael Chiarello's Bottega Napa Valley, one autographed copy of one of Michael Chiarello cookbooks, two 50-minute wellness massages at Spa Villagio, daily Champagne breakfast and Afternoon Tea service, and a welcome bottle of wine. Rates start at $799 per night, exclusive of tax. Some restrictions apply.

  • St. Helena's Harvest Inn by Charlie Palmer offers a Max and Relax two-night experience and balance package for $859 per night, exclusive of tax, with a two-night minimum stay.

  • The Mount View Hotel & Spa in Calistoga offers a "Stay, Wine & Dine" package, which includes an overnight stay and a four-course pre fixe menu at Barolo Italian restaurant. Rates start at $249 per night, exclusive of tax and gratuity.

For more information on Napa Valley Restaurant Month, please visit http://www.VisitNapaValley.com.

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Is Gustu the World's Best New Restaurant?

Noma co-founder Claus Meyer is trying to turn La Paz into a global food destination. Can he can hit gastro-tourism gold twice? At Gustu, dishes focused on Bolivian ingredients, like a cauliflower trio, reflect the vision of Claus Meyer.

If you had asked me last year to guess where the next great destination restaurant would pop up, my answer would not have been La Paz, Bolivia. The second-largest city in one of South America's poorest countries, La Paz is not on the tourism circuit. Getting there from New York City required a journey of close to 20 hours, and once I arrived, it took a few days to acclimate to the altitude. At 12,000 feet above sea level, the air there is so thin that, for my first 24 hours, I felt as if an invisible vise had been secured to my temples and was being slowly, mercilessly tightened.

And yet, La Paz is the city that Claus Meyer, the visionary co-owner of Noma in Copenhagen, chose as the setting for his next and perhaps most ambitious project: Gustu. Like Noma, Gustu is a cutting-edge restaurant that uses avant-garde technique in the service of extreme locavorism. But in Bolivia, Meyer is facing an added degree of difficulty. Here, he doesn't just want to engineer a world-class restaurant. He wants to "combat poverty with deliciousness."

Meyer didn't pick La Paz at random: In collaboration with the Danish nongovernmental organization Ibis, he funded a two-year-long investigation to find the location. The process examined countries around the world in five categories: low crime, high poverty, political stability, biological diversity and a cuisine that didn't effectively showcase the country's incredible ingredients.

On paper, Bolivia was the clear winner. Poorer but also safer and more stable than its neighbors, the country has one of the most diverse ecologies on the planet, with three distinct climate zones that produce more than 1,200 varieties of potatoes alone, as well as an astonishing and exotic array of tropical fruits, fish, grains and herbs. There are hot pink papa lisa tubers, otherworldly fruits like the pacay (a large green pod filled with fluffy white flesh that tastes a bit like lychee) and lots of llama meat (which is surprisingly tender). In contrast to neighboring Peru, Brazil and Argentina, Bolivian cuisine is underdeveloped. Even in La Paz, most high-end restaurants serve bastardized Italian or French food in comically formal, Continental-style dining rooms. "The learning process of creating Noma, and the revolution that has changed the food culture of Denmark, was too important to keep for ourselves," Meyer told me.

Meyer imported only a few things to Bolivia: Two chefs, Kamilla Seidler (who is Danish) and Michelangelo Cestari (an Italian citizen born in Venezuela), who both speak Spanish and have worked at some of the world's best restaurants, including England's Le Manoir aux Quat'Saisons and Spain's Mugaritz. Also Jonas Andersen, a six-foot-seven restaurant manager and sommelier who's a blond giant among the dark-haired locals, one American barista and a battery of high-tech gear, including a Thermomix and a Pacojet. Everything else—from the wine to the servers—is Bolivian. The staff was chosen from a pool of 600 low-income families, almost none of whom had serious culinary experience before embarking on Gustu's two-year training course. It's the stuff of reality TV—watch newbie cooks run an ultra-high-end restaurant!—except this is actual reality.

Seidler and Cestari faced other challenges when they arrived here in the fall of 2012. For example, there is only a very rudimentary distribution infrastructure in Bolivia. One of their first orders of llama meat was delivered in an un-air-conditioned taxi by a woman wearing the traditional bowler hat and ruffled skirt of Bolivia's indigenous people; the carcass was wrapped in a colorful blanket. (Meyer is planning to buy a refrigerated truck and open a warehouse for Gustu.) The absurd altitude has meant that nearly every one of the chefs' recipes has had to be adjusted. Seidler's bread dough needs nearly 40 percent more water to rise here than at sea level. Even making an espresso is a difficult project, because water boils at just 186.8 degrees (boiling point at sea level is 212 degrees).

My dinner, a tasting at the chefs' table inside the glass-enclosed kitchen, began with those pink papa lisa from the high plains of the Andes, served with sweet chunks of beets and dried hibiscus pressed into a crackly paper. Next came a salad of amaranth grains, plump dried cherries from the central valleys and watercress stems, all tossed in Bolivian brown butter. One of the simplest dishes was the best, a shallow bowl of choclo, the big-kerneled Andean corn, topped with shredded rabbit confit and a dusting of lime zest. The richest protein was llama meat: thin slices, sautéed in a syrup made with red bananas from the Amazonian jungle and topped with a creamy Brazil nut sauce. At around $60 for five courses, including wine, the meal was hands-down my best culinary bargain this year. Big spenders can upgrade to a 15-course tasting with snacks, a cocktail and wine for $135. A similar meal at Noma would cost around $450.

Comparing Noma and Gustu isn't quite fair, though. Noma, which has been open since 2003 and is considered one of the best restaurants in the world, typically receives around 20,000 reservation requests a month. Gustu, just six months old, is still relatively unknown. I reached out to a few influential, large-camera-toting, continent-hopping food bloggers, and none were planning a trip to Gustu. "I have to admit, I don't know anything about the food that Meyer plans to serve at Gustu, but whatever it is, it doesn't seem to be happening organically," says Bonjwing Lee of Ulterior Epicure. It doesn't help that diners who do make the trek are left, after their meal, in a city with few creature comforts. If Meyer ever opens a boutique hotel—complete with an oxygen bar—that would certainly add to Gustu's appeal.

Still, with Gustu, Meyer has done something incredible: He's created a thought-provoking, one-of-a-kind food experience. In a world of prefab restaurants—with superstar chefs opening carbon copies of their flagships on nearly every continent—that can be increasingly hard to find. I ate at Gustu just three days after the restaurant opened its doors. I have dined out on the story ever since.

Jane Black is writing a book for Simon & Schuster about a West Virginia town's struggle to change its food culture.

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2013 Restaurant Preview: Biggest Trends, Openings and Recipes

We looked into our culinary crystal ball for 2013 and found more than two dozen new and upcoming restaurants, including an incredible rotisserie-chicken joint in Atlanta, a pasta mecca in St. Louis and the top-to-bottom revamp of Beverly Hills’s famed Spago. Plus: 10 recipes pulled straight from their menus.

Chefs may have finally hit their burger saturation point. Now, several are focusing on chicken as their new favorite, infinitely versatile protein. Shaun Doty’s Bantam + Biddy in Atlanta serves crisp-skinned rotisserie chicken with a choice of sauces, like the Dominican-style wasakaka (bantamandbiddy.com). In Chicago, Jared Van Camp’s Leghorn will specialize in fried-chicken sandwiches with flavors like pickle-brined (leghornchicken.com). More poultry projects for 2013: Stephanie Izard’s still unnamed, bird-centric Chicago spot and Rotisserie Georgette in New York City, from Daniel Boulud alum Georgette Farkas.

Chefs are turning their restaurants into a culinary version of nesting dolls, with one living inside another. At night, L.A.’s healthy Italian spot Tiara Cafe becomes Starry Kitchen (starrykitchen.com), offering an entirely separate menu—delicious pan-Asian from Nguyen and Thi Tran. To try the local-seafood tasting menus at Trent Pierce’s Roe (roe-pdx.com) in Portland, Oregon, you have to find it in the back of a Japanese izakaya called Wafu. Opening by this summer in Chicago: Radler, a German beer hall from chef Paul Virant; hidden inside will be DAS (dasradler.com), a single-table spot where Nathan Sears will serve high-end tasting menus.

Some of the country’s top chefs and food entrepreneurs are becoming Italian experts. Stumptown Coffee founder Duane Sorenson has a new Portland, Oregon, restaurant called Ava Gene’s (avagenes.com). The Roman-focused menu includes a clever melted-cheese-topped bitter-greens salad. (In the spring, Sorenson plans to open a second spot, Roman Candle, serving sauceless pizza biancas.) St. Louis’s Gerard Craft, an F&W Best New Chef 2008 for his creative food at Niche, is obsessed with making fresh pasta at his new spot, Pastaria (pastariastl.com). And in Houston, chef Ryan Pera of the provisions shop Revival Market is opening Coltivare (twitter.com/ColtivareHTX), a rustic Italian restaurant with a 3,000-square-foot garden.

Restaurants that double as artisanal food markets: That’s not new. But now, they’re becoming ad hoc community centers or mini-malls. In late spring, Erik Bruner-Yang is turning a vacant Washington, DC, building into Maketto (1351 H St. NE; no phone yet), an Asian market with stalls selling sneakers, espresso, bowls of noodles and more. In Oakland, California, Oliveto alum Paul Canales is opening Duende, a 5,500-square-foot space with a Spanish restaurant, a wine store-art gallery and a music venue (duendeoakland.com). In Philadelphia, Aimee Olexy sees her upcoming Talula’s Daily (210 W. Washington Sq.) as a “commitment to the community,” housing a coffee shop, cheese store, market and café where she’ll offer dishes like crumbly lemon scones and host wine-and-cheese happy hours.

It’s not enough to know East Coast fish from West Coast varieties; chefs are creating restaurants that focus on seafood dishes from specific regions. L.A. chef Michael Cimarusti, known for his luxurious seafood at Providence, is opening Connie & Ted’s (connieandteds.com), an ode to the Rhode Island seafood shacks he visited as a child. Among the dishes at Connie & Ted’s is Ed’s Portuguese Fish Stew, named for his uncle. At Stars in Charleston, South Carolina (starsrestaurant.com), chef Nathan Thurston features brioche-wrapped Charleston flounder and whole Appalachian trout, while Mike Lata’s newest spot, The Ordinary, will offer his take on low-country seafood and oysters (eattheordinary.com).

Consider it the cycle of life in the restaurant world. One kitchen’s leftovers are often key to the menu at another place—especially when both are owned by the same person. At Empellón Cocina in Manhattan, Alex Stupak serves large masa crisps as a snack; if they break into bits, the masa crumbs become the streusel for a salad at his Empellón Taqueria (empellon.com). Quinn and Karen Hatfield use leftover pastrami-style short ribs from their Los Angeles flagship, Hatfield’s (hatfieldsrestaurant.com), for special sandwiches at their new place The Sycamore Kitchen (thesycamorekitchen.com). And in Pittsburgh’s Union Pig & Chicken (unionpgh.com), Kevin Sousa makes sweet-and-tangy baked beans loaded with franks from Sousa’s Station Street Hot Dogs (stationstreetpgh.com).

Even the best classic dishes, like the veal Wiener schnitzel at Beverly Hills’s Spago, can’t last forever. After a $4 million rehab, the schnitzel is gone from Wolfgang Puck’s flagship, along with the chandeliers; now there’s a two-sided fireplace and a more modern menu from chef Lee Hefter (wolfgangpuck.com). Philadelphia’s 43-year old Le Bec Fin has a new chef, Walter Abrams, whose menu includes unconventional dishes like buckwheat capellini with smoked root vegetables (lebecfin.com). Even modern classics, like New York City’s Eleven Madison Park (elevenmadisonpark.com), are changing. Chef Daniel Humm last reinvented it in 2010 with a 16-word menu. Its latest incarnation evokes old-school New York with elite versions of egg creams and smoked sturgeon, served with caviar.

A few years ago, chefs were turning everything into small plates. Now, they’re transforming pub food in much the same way. Ming Tsai describes his upcoming Boston spot, Blue Dragon, as an Asian gastropub (ming.com). He’ll sell sloppy joe sliders infused with hoisin and ginger for $1. Trenchermen, from the Chicago chef-brother team Mike and Pat Sheerin (trenchermen.com), serves experimental pub food, like bacon-cured sweetbreads. In Manhattan, another avant-garde chef is opening a gastropub-style place: Wylie Dufresne, chef of WD-50 (and an F&W Best New Chef 2001), is launching Alder, a modern American public house, in early spring 2013, serving cocktail-friendly dishes (157 Second Ave.; no phone yet).

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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/

How to Find a Restaurant When You Are on a Raw Food Diet

So, you've finally started on your raw food diet, and you're afraid you'll have to prepare every meal yourself, even if you don't have the time. Don't worry. You may find a raw food restaurant in your area that will give you the freedom to eat out again. Here are a few resources that may help.

Of course, you can always order the largest salad on the menu when you go out with friends, but this gets boring after a while. Why not try going to a raw food restaurant where you can try anything on the menu? For instance, if you live in the Los Angeles area, you can visit Raw by Juliano and Ariel. This raw food restaurant has some of the best gourmet food you'll ever taste. You'll want to start with the dessert first in order to ready the palette for food with a little more substance, and who can argue with that? Smart drinks from the raw food restaurant include the Rainforest, which includes vanilla bean, brazil nuts, and white wine, and the Summer High, a mix of pecans, white wine, and raspberries. There are also a number of non-alcoholic teas and juices to choose from. The great appetizers, such as the Olive Plate and the Zucchini Fries are sure to keep you coming back for more as well.

There are also a number of juice bars you can visit around the world that will give you the raw food restaurant experience you want. Smoothie bars like Smoothie King have a number of raw food juices and smoothies that will satisfy you if you're looking for a healthy meal for lunch or breakfast. Juice Bars like Arden's Garden, based in Atlanta, will also give you information on detox classes that you can take to rid your body of toxins and increase your energy.

If you need more help finding a raw food restaurant in your area, you may also want to check out rawfoodrestaurantguide.com to find a restaurant that you may want to visit in your city. You'll also get links to vegan restaurants with lots of raw options for you to try.

Visiting restaurants can be lots of fun, especially when you get to eat healthy desserts and chocolate during dinner. However, for the days when you don't quite feel like going out, you can check out therawfoodsite.com or borders.com to get great recipe ideas from acclaimed food writer's chefs. You can also find a raw food restaurant guide on sites like amazon.com.

A raw vegetable diet is a great way to lose weight. But it is also a temporary solution because your body needs other nutrients too. At [http://www.what-is-the-best-diet-plan-4you.com] you can find different diet plans that include raw foods you can hold on to for the rest of your life.

Restaurant-Pizzeria-Pizza as a much loved Comfort food?

I always did believe, ever since I was a kid, that pizza is a comfort food. I think it's because whenever you feel sad or when we need to perk on our evening, my mom always tell "her night pizza!" And instantly, our faces light up and I and my brethren, would immediately jump for joy! There is something in the tone of my mom; s voice whenever she says night pizza that made us feel so excited. Even though it was the same over and over again, we never seem to lose our appetite. I think it's because pizza really is considered a comfort food; with its oozing mozzarella cheese and delicious fillings, who can deny this truth?

But as I grew up, my perception of pizza changed, especially when I went to work in the city where pizza delivery is not the only way to enjoy. I remembered my childhood; We only ate our pizza at home. However, my experience of this food grew wider when I arrived in best places to eat pizza. It is so amazing how my simple pizza experience has been transformed into something more stylish. Pizza restaurants in town offer all types of pizza topping fantasy! I didn't know that it could be prepared and gourmet style until my husband, who was then still my boyfriend, brought me to a fancy pizza restaurant famous.

My whole concept of pizza changed; from a simple comfort food for a delicious gourmet food. Imagine, no matter how much we were introduced to this wonderful creation of connoisseurs of food, one thing will never change, it will always be a comfort food. I think it's because its flavor is bursting with lots of texture and taste blend. From the harshness of the tomato sauce, mozzarella cheese, strong taste, at the base of the bland and tasteless crust and spicy, jalapeno pepper, Italian sausage; you name it! All of these mixtures of flavors make it so appealing and satisfying to the palette ... ultimately, warming your heart.

We all agree that at some point we crave this extraordinary delicacy. No matter how you want to have, either by delivery pizza or enjoy it in a restaurant-pizzeria fantasia, we experience a kind of joy from the inside. Perhaps this is the reason why it is a favorite family treatment. My kids enjoy pizza nights whenever they win a ball game or do well in school. And you definitely feel a reward coming up with this deal. And the trick works! They do well next time take their evidence or join a game of ball. I think they are eager to have done night pizza again. Is the entire experience of good food, relaxed family bonding and fun memories.

So the next time you want to be comforted and you can't pin point what your tastes buds are trying, order a pizza. Might just be the answer to your desire!

Dominie Pelletier is an Italian restaurateur whose main goal is gourmet pizza. This business has been since he was a child, because he used to help his parents run their restaurant. This influenced his desire to become a gourmand and ran their business when his parents decided to withdraw. For more information about gourmet pizza and his secret, please go to [http://www.pizzaottawa.org/]. Food and service at its best!

Gourmet Food truck Fad picks up the Southern California restaurant scene

In Southern California, old-fashioned trucks sandwich be updated mobile restaurants with various menus, such as culture. In the face of chain restaurants and high operating costs, many food locally owned small businesses are missing and the catering industry truck is stepping into the slot.

The speed of growth of this new development in the catering sector has sometimes created conflicts within some communities. Southern California Mobile food vendors Association was formed to attempt to create a series of "best practices" to operate within the industry changes. While you are still developing the rules, the movement's popularity with the public is indisputable.

One of the many ways that is changing the industry is the use of websites and Twitter to help customers know the schedules and locations of their favorite trip restaurant. The various truck owners post schedules and menu so their "followers" can easily make plans to meet for their favorite meal. The possibilities are seemingly endless. From a simple grilled cheese for Japanese noodles, there's something for almost everyone.

The grilled cheese truck -if you're looking for that simple grilled cheese or something more exotic, this menu has a search response. Cheese offers starting with American routine and extend a creamy Brie (Cranberry Walnut bread) or Gruyere with lots of added salt and interesting sides.

Barbie Q -if your preference is St. Louis style ribs or pulled pork sandwiches, Barbie can provide along with traditional sides. They also have a veggie burger for those who love the BBQ, but I don't eat meat. Like many other gourmet food trucks cater too.

Skewers on wheels -a non-traditional meal choice for many Americans, food on skewers lends itself to a wide variety of flavors and textures. From Shiitake Mushrooms or Hawaiian pineapple tofu kebabs spam can be coupled with a salad and create a full meal for any taste preference.

TastyMeat -lovers can choose from beef, lamb or chicken in savory sauce; Add lettuce, tomatoes and onions, then wrap it in a fresh focaccia for a delicious meal fast.

Kogi -Combine Korean barbecue with Mexican style and you get spicy Tacos or Short Rib pork Burritos and they have not forgotten even vegetarians, Tofu comes in a taco or burrito.

Asian Soul Kitchen -for a more traditional Asian meal, try Japanese food of the soul. Sample, a combination of Yakisoba noodles, vegetables and a flavourful sauce or a filling meal order more Nijukaga a hearty beef stew, potatoes and noodles in a broth of Bonita.

Also trucks of old-fashioned ice cream are leaping on gourmet, Twitter bandwagon.

Coolhaus -make an ice cream sandwich to order with your favorite cookies and ice cream. Choose between six flavors of cookie and fill them with your choice of more than twenty ice cream. From the traditional vanilla macadamia white chocolate, they make a new ice cream sandwich.

Get shaved -Shaved ice may seem like another version of a "snow cone", but the similarity ends with the base ingredient. These low-calorie (60-70 calories per serving 8 ounces) come in a myriad of flavors from Watermelon Banana.

There are trucks serving at most any time of day, from breakfast to dinner time. If you are looking for a Southwest omelet or a slice of Pizza, there's a truck out there looking for your business. Twitter is the easiest way to keep track, but many are also on Facebook or have their websites.

The next time you're hungry in Southern California to check some of these long beach restaurants. You will find lots of places to eat ( http://www.everythinglongbeach.com/lb/food/ ) and expert reviews to help you decide.

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Worlds Finest 5-star Restaurant Secret Recipes

Discover The Secret Recipes From The Worlds Finest Restaurants And Cook 5-star Dinners At Home For A Fraction Of The Cost! Make Your Friends And Family Go All Wild And Gaga Over Your Food. Now Pays $20 Per Sale! Banners At www.5starrecipes.com/affiliates

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