Advertising and Marketing, Business, Free News Articles, Restaurant, Hotel and Hospitality

New Year! New Look! As of Jan. 1, Fuzzy’s Empanadas is now The Naked Empanada

WAKE FOREST, N.C. -- New Year! New Look! As of January 1, 2020, Fuzzy's Empanadas is now The Naked Empanada. We're not going anywhere - just shaking things up a bit. Fuzzy will still be the master mind behind your favorite empanadas.

He has made it known that his empanadas are so delicious on their own that they can be devoured naked - no messy sauces needed.

The Naked Empanada will continue to provide a mouthwatering empanada experience by handcrafting each empanada with the freshest, locally sourced ingredients.

Keep in touch by signing up on our new website http://thenakedempanada.com/

Continue to follow us on
- Facebook - https://facebook.com/thenakedempanada
- Twitter - https://twitter.com/empanadanaked
- Instagram - https://instagram.com/thenakedempanada

Thank you all for your continued support! Happy New Year!

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Business, Free News Articles, Restaurant, Hotel and Hospitality, Travel and Tourism

He Knows Who’s Been Naughty or Nice and, More Importantly, Where to Escape the Crowds After Christmas – The Oasis at Death Valley

DEATH VALLEY, Calif. -- Santa's discovered one of the best-kept secret hot spots in the United States - The Oasis at Death Valley, on the California/Nevada border, where the spring-fed pool is consistently 85 degrees, the weather is warm and it's mostly sunny.

PHOTO Caption: "Well, the elves aren't going to massage my feet, and I'm not asking Ms. Claus," says Santa as he relaxes by the pool at The Oasis at Death Valley.

For additional information, visit https://www.oasisatdeathvalley.com.

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Alliances and Partnerships, Business, Free News Articles, Restaurant, Hotel and Hospitality, Sports and Activities

Whataburger Announces $100,000 Partnership with Drive Nation Sports to Increase Access to Youth Sports

DALLAS, Texas -- To provide support to young athletes in the Dallas-Fort Worth Metroplex, Whataburger announced a three-year, $100,000 partnership with Drive Nation Sports. The partnership kicked off with a check presentation on Wednesday, Dec. 11.

Drive Nation Sports is a Dallas-based grassroots youth sports organization founded in 2016 by former NBA All-Star Jermaine O'Neal. As the owner and operator, O'Neal and his team are dedicated to creating a professional atmosphere for amateur athletics. The focus of Drive Nation Sports is to impact the youth by providing the programming and resources to achieve a higher level of success both on and off the court.

"The cost to participate in youth sports today is higher than it's ever been which has prevented less fortunate children from being able to play. This partnership will give these kids access to opportunities that without this assistance would have been unattainable. Drive Nation is thankful for Whataburger's contribution as it will make a significant impact in these children's lives," said Jermaine O'Neal.

Whataburger signage will be featured within the facility, with additional Whataburger patches adorning athletes' jerseys.

A portion of sponsorship funds will be allocated to provide financial aid for athletes who would otherwise not be able to participate. The intention of this aid is to create an opportunity for future advancement in education and sports.

"Youth sports are a Texas tradition that provide kids with valuable lessons in sportsmanship and teamwork, as well as helping to develop healthy lifelong habits," said Gilbert Aranza, Whataburger Franchisee. "Drive Nation Sports is doing some amazing work to teach these lessons and help young athletes reach their full potential, and Whataburger is proud to support these initiatives."

As part of Whataburger's $100,000 investment over three years, the brand will be featured as a presenting sponsor of two tournaments: the Nike Explosion Tournament on January 18-20th and Jermaine O'Neal's own tournament, the Battle of the Best, on April 3rd-5th.

To learn more: https://stories.whataburger.com/whataburger-announces-100000-partnership-with-drive-nation-sports-to-increase-access-to-youth-sports/

Video/Social Media: https://www.instagram.com/p/B6BiOE_BEoF/?utm_source=ig_web_copy_link

VIDEO (YouTube): https://youtu.be/aDcyO53ANpQ

Media contact
Kori Scott
Drive Nation Sports
kscott@drivenationsports.com
(443) 867-0389

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Entertainment, Free News Articles, Regional Events, Restaurant, Hotel and Hospitality, Travel and Tourism

Ball Drop Show Announces Annual New Year’s Eve Celebration with Exclusive Dinner Show Performances and Ultimate Ball Drop Views

NEW YORK, N.Y. -- Ball Drop Show (http://www.balldropshow.com) at Bobby Van's Times Square announces its annual New Year's Eve gala celebration with a show featuring Cirque inspired performers and a world-class view of the iconic Times Square Ball Drop in New York City, including a four-course meal, a premium open bar with champagne toast and exclusive admission to the Ball Drop After Party to follow.

The unforgettable New Year's Eve experience includes some of the most astonishing and timeless acts, but with an acrobatic spin. It is, organizers say, "The perfect artistic entertainment and circus-style theatrics ... that evokes the imagination, invokes the senses and provokes the emotions of guests."

Ball Drop Show is open to a limited number of guests and kicks off at 8:15 p.m. Dec. 31 at Bobby Vans Times Square, 135 West 50th St., New York City and runs through 3 a.m., just a few blocks away from the official Times Square Ball Drop.

The four-course meal includes an appetizer, pasta, an entrée, side dishes, and coffee and tea served with a chef's assortment of desserts. A silent vegetarian/vegan option is available for each course. The open bar includes premium liquors, an assortment of wines and beers as well as juices and soda.

VIP event tickets range from $599 to $1,199 per person, including a private escort to watch the Ball Drop live in Times Square, followed by complementary access to the Ball Drop After Party, which include music by a top-rated DJ playing Top 40 hits, dancing, a photo booth, and a premium open bar.

For more information about the dinner show and for tickets, please visit: https://balldropshow.com/.

About Bobby Van's New York Times Square:

Bobby Van's is best known for in-house aged steaks - beef is aged for 24 to 28 days to ensure that the meat has a deep depth of flavor - fresh seafood and classics from the grill. http://www.bobbyvans.com.

MULTIMEDIA:
* LOGO: https://drive.google.com/file/d/1VpLbeZ7OrFFPXNGpzpwSRzvl0k9OoQLm/view?usp=sharing
* FLYER: https://drive.google.com/file/d/1mZTQUk8xWXwCFzr5ORWcfqnSzvulPkqB/view?usp=sharing
* VIEW OF THE BALL DROP: https://drive.google.com/file/d/1ryrkYa3f4DkatZqHA5pG72kavJOGBgu0/view?usp=sharing
* ENTERTAINMENT: https://drive.google.com/file/d/1jrxaL7j_dwSPNog2lL_g3WDBvTe3XE0o/view?usp=sharing
* 4-COURSE MENU: https://drive.google.com/file/d/15MB5_wN2uCLibvxR_-jbdfNiVoxBUczO/view?usp=sharing

VIDEO (YouTube): https://youtu.be/ywr8n6P3ecY

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Advertising and Marketing, Business, Free News Articles, Restaurant, Hotel and Hospitality

Whole Brain Consulting to Speak at The Hatchery December 2, 2019

CHICAGO, Ill. -- Chicago Illinois area's William Madden, co-founder and senior partner of Whole Brain Consulting, is scheduled to present at The Hatchery from 6 to 7:30 p.m. on December 2, 2019.

As a highly respected senior food industry consultant, Madden brings over 20 years experience in the field of outsourced operations and entrepreneurship to the table. Alongside Madden's colleagues Maggie Craig and Stefanie Fogel of DLA Piper, Madden will speak on the topic "Start Up to Scale Up: Co-Manufacturing Considerations."

Madden is a renowned thought leader, writer, and presenter recognized for consulting in the rapidly changing food industry partnership between suppliers, co-manufacturers, co-packers and food companies. In addition to authoring "Separating the Con Man From the Co Man: How to Source a Contract Manufacturer," Madden has contributed to the forward movement of the industry through multiple avenues and has served as an advisor and mentor to emerging food companies.

Craig and Fogel are legal experts specializing in regulatory practice and litigation matters, including but not limited to multi-national food and consumer product regulation and compliance, food and consumer product recall response, corporate compliance, and commercial, class action and multi-plaintiff litigation.

The Hatchery is a 67,000 square foot food industry incubator, designed to help food businesses scale. As one of the largest food industry incubators in the United States, The Hatchery is known for its industrial kitchens, co-working spaces, on-side business planning services, classes and events.

To learn more about Whole Brain Consulting and the upcoming presentation, visit https://whole-brain-consulting.com.

About Whole Brain Consulting:

Whole Brain Consulting, a consulting firm specializing in outsourced operations in the food industry, operates from offices in Chicago and Boulder. From supply chain and operations management to food safety, quality, and regulatory compliance, Whole Brain Consulting utilizes the cumulative expertise of over two dozen industry experts to solve problems for rising food companies.

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Business, Free News Articles, Restaurant, Hotel and Hospitality, Taxes and Accounting

Jean Hagan Brings Decades of Restaurant Operations Experience to the Culinary Institute of America as Newly Appointed Adjunct Professor

PASADENA, Calif. -- Jean Hagan, Principal of KROST CPAs & Consultants and leader of the firm's restaurant consulting practice, has recently taken on an additional title as Adjunct Professor of Restaurant Operations and Management Strategies at the Culinary Institute of America (CIA). Her first course, Operations and Management Strategies for the Restauranteur, began this fall.

Jean teaches the master's level course through the college's online platform. Much like the consulting services she and her team provide at KROST, the curriculum covers management and operations strategies for the foodservice industry. Under Jean's guidance, students explore experimental simulations to practice a variety of concepts and problem-solving techniques, using individually selected projects.

Jean leveraged her extensive network of connections to supplement the student's weekly assignments with video interviews with industry experts who provide real-life examples of the course fundamentals in application.

In addition to adjunct professorship, Jean also serves as a member of both the Culinary Institute of America's Society of Fellows and the Education Committee.

"It is an honor to further champion the mission of the Culinary Institute of America in this newly appointed role as adjunct professor. Developing and teaching this curriculum is an exciting challenge. It is an incredibly fulfilling experience to have the opportunity to shape the future leaders of this field, and share my passion for the industry with like-minded, eager students," remarked Jean Hagan, Principal at KROST and Adjunct Professor at the Culinary Institute of America.

Jean has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today Jean is Principal and leads the restaurant operations consulting practice at KROST.

About KROST CPAs & Consultants

KROST is a full-service Certified Public Accounting and Consulting firm headquartered in Pasadena, California with offices throughout Greater Los Angeles in West LA, Woodland Hills, and Valencia. As trusted advisors and industry leaders, clients depend on KROST for timely information, innovative solutions, and results-driven teamwork in the areas of accounting, assurance, business management, consulting, tax, mergers and acquisitions, and wealth management.

KROST Website - https://www.krostcpas.com/services/restaurant-accountants

KROST Restaurant Accountants - http://restaurantaccountants.com

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Business, Free News Articles, Product Launches, Restaurant, Hotel and Hospitality

Restaurant Veteran Launches Sustainable Latin-Based Delivery and Catering Service

LAS VEGAS, Nev. -- Longtime Las Vegas restaurateur Kori McClurg is on a mission to change and improve the way American's eat. McClurg, who operates a chain of Ori'Zaba's Scratch Mexican Grill restaurants in the Las Vegas area, is about to open "Melita's Table," a plant-based delivery and catering only kitchen concept to the Las Vegas community.

This new kitchen concept is a delivery only operation that does not have a storefront or in-store dining. The concept is ideal for on the go consumers who demand healthy food without the hassle of dining out.

Melita's Table, which opens on November 1, will provide all-natural Latin offerings to customers who crave Old World flavors fused with modern-day health options suited for many dietary needs; including nut-free, soy free, gluten free, and oil free menu items.

Melita's Table -- a delivery and catering only service - is aimed at customers who demand meals that stress healthy ingredients and environmental sustainability, but do not want to compromise on flavor.

"Amazing flavor is what we do, but it our food feels as good as it tastes. You don't need to compromise your values," McClurg said. "We bring Old World, wholesome foods right to your door."

The delivery and catering-only kitchen concept is relatively new to Las Vegas, McClurg said. "The food we create at Melita's Table is the kind of food people want," she said. "They want transparency in their meals; they want to feel better about what they are buying; they want real, whole foods. And they want food that supports sustainability and the environment. By using all plant-based ingredients and environmentally-sensitive packaging, we are working to sustain the planet."

All of the food created by Melita's Table is prepared in professional kitchens that follow all regulations. This delivery and catering only concept will lead to better efficiency, and sustainability, McClurg said.

McClurg has a military background where she learned how to lead and build efficient operations. She knows how to get the most from a dollar. Melita's Table will use dedicated spaces in professional kitchens, allowing for a better return on real estate. Food is prepared fresh, using efficient processes that provide matchless quality. Every step of the experience, from ordering to food preparation and delivery, has been thought through to ensure maximum value for the customer. At Melita's Table you get more goodness for your money. You can count on it.

But customers also want traditional meals that deliver all natural ingredients with an Old World twist.

McClurg struck upon her Latin-infused, all-natural kitchen concept after years of travel and food exploration across Mexico and Latin America. She studied the culinary techniques of Old Mexico. She also enlisted the help of other culinary experts local to Las Vegas. The result is a delivery and catering only concept that provides unique ingredients such as a Latin Skillet with Lentil Picadillo and Citrus Portobello. Whole grain options in many dishes include Red Quinoa and Farro. Pineapple and Cucumber salsa add a unique twist to many of the dishes such as Gluten Free Green Enchiladas and Street Tacos.

"Our delivery and catering only concept will provide a new, tantalizing dining experience which treads lightly on the Earth," McClurg said. "Our completely plant focused menu and recyclable packaging is just as important to us, as is creating tasty food."

And unlike most take-out styled restaurants, Melita's Table gives customers the option to create their own plates, based on their dietary needs.

"There is no such thing as a special order," she said. "We have a 'Build Your Own' menu section to let guests choose their favorite ingredients and customize their order."

McClurg currently employs 80 people with restaurant locations all across the Las Vegas metro area. Her restaurants have won many coveted awards at the Bite of Las Vegas.

But McClurg understands that her delivery and catering only concept, much like the food truck craze, will provide restaurateurs with a new opportunity. She said that Melita's Table will provide healthy, sustainable foods to families in a quick, and affordable way. The delivery and catering only concept will also create a unique eating experience for customers.

"Melita's Table is focused on creating Latin flavors that are delivered to you," McClurg said. "We will change the way Americans eat with food that is delivered fast, fresh and always healthy."

McClurg said she wants her Las Vegas vision to grow into a national franchise.

"This is just the start," she said. "We chose Las Vegas as ground zero for the franchise plan, because this is a foodie town with high expectations."

Melita's Table is set to open November 1, 2019.

Learn more at: https://melitastable.com/

For more information about one of Las Vegas's first-ever delivery and catering only concept, contact: Barry Bortnick, Sr. PR Specialist, Crazy Good Marketing, 720-325-2517 ext: 719, bbortnick@crazygoodmarketing.net

*PHOTO link for media: https://www.Send2Press.com/300dpi/19-1115s2p-melitastable-300dpi.jpg
*Photo caption: Slathered with yummy Planta Queso, these vegan Nachos are sure to satisfy. These are 'not-cho' regular nachos!

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Business, Free News Articles, Product Launches, Restaurant, Hotel and Hospitality

SwampFire Backwoods Bistro Debuts Steak and Shrimp Menus for Weekend Dining Friday, Nov. 18

FOLKSTON, Ga. -- SwampFire Backwoods Bistro(TM), south Georgia's sizzling new culinary experience, announces its ribbon cutting and opens its doors for the finest in regional dining on Friday, Nov. 18.

SwampFire Backwoods Bistro(TM) is on the grounds of Newell Lodge and Resort at the Okefenokee Swamp, 661 Ozzie Rowell Road (formerly Firehouse Road).

The bistro offers an intimate, rustic setting with an elegant ambiance, with seating framed by views of the 300-year-old oak grove for which the lodge is known.

"SwampFire is a natural phenomenon in this region, talked about by old swampers in lore and legend," says Kay Carter, proprietor. "We felt the name conveyed the sizzle that fine, casual dining should have when describing the best fare our region has to offer."

Following a 5:15 p.m. ribbon cutting ceremony, the SwampFire Backwoods Bistro(TM) will welcome diners beginning at 5:30 p.m. Then, the restaurant will serve a freshly prepared "steak and shrimp" menu every Friday and Saturday night weekly from 5:30-9 p.m.

Reservations are recommended. Seating is limited.

The SwampFire Backwoods Bistro menu is distinguished by its singular emphasis on locally-sourced, seasonal ingredients, Carter family recipes, and an array of homemade desserts.

These delicacies provide the foil for a mouth-watering steak and shrimp culinary masterpiece prepared differently each week. Opening weekend choices include Horsestamp She-crab poppers, grilled steaks, shrimp cocktail, and home-made Coca-Cola(TM) Cake, with complementary sides and options.

"We consciously chose to preference quality and freshness over sameness," says Carter. "If you're looking for box store fare, you won't find it here."

The shrimp is so fresh, guests will want to slap their faces, the website boasts.

"We believe our diners will appreciate our efforts to source quality ingredients, including Newell Lodge Reserve(TM) cuts of 100% Angus beef, as well as fresh south Atlantic shrimp and seafood purchased from regional boats," Carter says.

Diners will appreciate the addition of Chef Rhnea to the SwampFire Backwoods Bistro kitchen. Formerly a chef's assistant at White Oak Plantation where she served an array of celebrities - including an American president - Chef Rhnea elevates regional cuisine to a one-of-a-kind dining experience.

"We feel inspired to create and serve dishes here you won't find anywhere else," says Carter.

SwampFire Backwoods Bistro(TM) is on the grounds of Newell Lodge and Resort, a multi-award-winning Air BNB Superhost, 661 Ozzie Rowell Road. The bistro ribbon cutting ceremony will be Nov. 18 at 5:15 p.m.; seating for steak and shrimp dining will begin at 5:30 p.m. For reservations and weekly menus, call (912) 390-9454.

Learn more about SwampFire Backwoods Bistro and Newell Lodge at: https://newelllodgeandresort.com/bistro/

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Business, Free News Articles, Product Launches, Restaurant, Hotel and Hospitality, Travel and Tourism

Now That’s Just Grand: Introducing the Rail Baron Charter – Your Own Private Train

WILLIAMS, Ariz. -- Something special and truly unique just rolled onto the Grand Canyon Railway in Williams, Arizona: The Rail Baron Charter, a private train comprised of three ultra-luxurious 1940s and 1950s railcars. The train set, consisting of a rear open-aired observation car ("The Kansas"); a parlor/cafe and lounge car ("The Utah"); and a coveted vista dome/sleeper car ("The California") will be available for charters for the first time ever from Williams to one of the seven Natural Wonders of the World, the Grand Canyon, beginning November 1, 2019.

In addition, two other historic rail cars will be made available for charters: "The Santa Fe," a luxury parlor/lounge/cafe car; and "the Max Biegert," also a luxury parlor car with an open-air rear platform. Charters even have a choice of engines - a traditional diesel engine or a magnificent steam engine.

It's perfect for corporate events, wedding parties, groups of families and friends, civic organizations, birthdays, anniversaries, retirement parties, class reunions, or other milestone moments. The five cars can accommodate 200 guests because there is lots of "living room" and full-on bedrooms and galleys (kitchens) on this train set.

Grand Canyon Railway is not a tourist railroad or heritage museum - it's an everyday working passenger railroad that runs 65 miles from Williams (itself on historic Route 66) to within steps of the South Rim of Grand Canyon.

Charters include an engineer, brakeman, conductor, and passenger service attendant to provide for every need. It's possible to add stops along the way (on sidings) for a Chuck Wagon dinner, bar service, live entertainment, custom food service (these passenger cars have kitchens) a personal chef, or even to have a sleepover in the private sleeping cars.

These fully restored historic train cars feature fine fabrics, hand-crafted teak and fine wood interiors, china and real silverware, televisions and satellite radio.

While there are a variety of options when it comes to chartering a train (time, number of passenger cars food, sleepover options, etc.), prices for a full charter with 200 people can cost less than $160 per person.

So, if you ever wanted your very own train, call 928-635-5700 or visit https://www.thetrain.com/charters/.

For more information about the Grand Canyon Railway, visit https://www.thetrain.com/ or call 1-800-THE-TRAIN (843-8724).

*PHOTO link for media: https://www.Send2Press.com/300dpi/19-1028s2p-gcr-thekansas-300dpi.jpg
*Photo caption: Interior parlor of The Kansas, a rear open-aired observation rail car. Credit: Xanterra Travel Collection / Grand Canyon Railway & Hotel.

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Business, Free News Articles, Restaurant, Hotel and Hospitality, Travel and Tourism

Legacy Global Development in Talks with Major Hotel Brands to Operate Resort at Its Orchid Bay, Belize Property

SAN DIEGO, Calif. -- Legacy Global Development, the developer of the luxurious Orchid Bay, Belize community, today announced that they are talking with major hotel brands to be Orchid Bay's new hotel operator.

Radisson, Ramada and Hilton are the only three branded hotels/resorts currently operating in the country of Belize. Marriott has announced that they will open a resort and residences project in Ambergris Caye in 2021. Legacy's partnership will mark the fifth major hotel brand to operate a property Belize.

"Our impending deal with one of the biggest hotel brands in the world, is poised to make Orchid Bay the number one resort town in Belize," said Chris Williams, CEO of Legacy Global Development. "We believe bringing in the right brand partner is crucial to the long-term success of Orchid Bay, as well as the success of Belize tourism overall. Although it's too soon to reveal which hotel brand it will be, stay tuned as the announcement will make headlines soon."

This deal will result in offering first-class, luxury hotel accommodations for visitors to Belize and for guests and residents of Orchid Bay. It will bring more amenities to the property, increase tourism, and also bring in more revenue to invest in future developments at Orchid Bay.

Located in northern Belize and developed by Legacy Global Development, Orchid Bay is a gated, master-planned community situated on a 114-acre site in the Bay of Chetumal. It combines North American comforts with a spectacular Caribbean setting. The development was influenced by innovations in community design that reveal small-town accessibility, connectivity, and convenience - all with respect to the natural environment. The master plan calls for a series of canals and basins for easy navigation around the community, first-world infrastructure, and 10 percent green space set aside.

Buyers at Orchid Bay have many types of homes to choose from, including Beachfront Condominiums, Beach Villas, and Bungalows. On-site amenities include the Tradewinds Beach Club and Restaurant, and under development is a 13,000-square foot new beach club with a 2,000 square foot swimming pool, a gym, restaurant, bar, lounging decks, hammocks, day-beds, and private beach access. An on-site grocery store and medical clinic are also projected to open in the future. Orchid Bay offers many activities and tours for its residents and guests, all with easy access to the best of Belize.

To learn more about the Orchid Bay, Belize visit https://orchidbaybelize.com - or call (877) 959-9646 or email hello@legacyglobaldevelopment.com.

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