Try a different filter or a new search keyword Streaming and Download help Shipping and returns Redeem code supported by 14 fans who also own “Cumbia Sabrosa Vol 3: Sonidero Bangers from the Codiscos Vaults” supported by 12 fans who also own “Cumbia Sabrosa Vol Encore pleins de nouvelle pépites pour enflammer les dancefloors Bandcamp Daily  your guide to the world of Bandcamp The Best Reissues on Bandcamp: March/April 2021 Backxwash joins the show to discuss her recent release Popular Bay View brunch spot Sabrosa Cafe & Gallery A sign posted on the restaurant’s front door confirmed the closing Friday afternoon Thank you for 8 years of wonderful memories,” the sign reads “Support locally-owned small businesses.”  On Sabrosa’s Facebook page the restaurant is listed as “permanently closed.”  Sabrosa was known for its sunny interior and eclectic menu of breakfast and brunch favorites like shrimp and grits and cheddar biscuits and gravy Mexican breakfasts like huevos rancheros and chilaquiles and American classics like fluffy omelets and buttermilk pancakes Sabrosa was known for its in-restaurant art gallery diners would be entertained by live music from the baby grand piano sitting near the back of the restaurant In March, the restaurant filed for Chapter 11 bankruptcy protection, as reported by the BizTimes That left hope that the restaurant could continue but it made it just five months before closing its doors Sanchez opened a sister restaurant, Sisu Cafe, at 2121 S. Kinnickinnic Ave. in Bay View in 2022. The restaurant, meant to be a fast-casual offshoot of Sabrosa, closed after eight months in business in March 2023 RELATED: From Karl Ratzsch's to Wolf Peach, these are some Milwaukee restaurants we miss The family-owned restaurant serves Mexican and Salvadoran dishes with menu items ranging from tacos and enchiladas to pupusas and tortas art-filled cafe silently shuttered this week As a passionate champion of the local dining scene Lori has reimagined the restaurant critic's role into that of a trusted dining concierge guiding food lovers to delightful culinary discoveries and memorable experiences Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop fed by insatiable curiosity and fueled by the people whose stories entwine with every dish Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food" Her work has garnered journalism awards from entities including the Milwaukee Press Club Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association writing or planning for TV and radio spots you’ll find Lori seeking out adventures with her husband Paul snuggling with her cats and looking for ways to make a difference This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Friday, Jan. 3, 2025 at 11 p.m. on KPBS TV / Stream now with the PBS app This episode features the Sabrosas Latin Orchestra The talented musicians of Sabrosas infuse high energy into a variety of Latin styles including salsa Sabrosas Latin Orchestra is on Facebook and Instagram who all showcase a wide variety of musical styles from Americana to Rock About Production Team: A co-production between The Belly Up and Tim Powell in 1974 with only a couple of mics and no stage Over the years it became a frequent stop for legends like John Lee Hooker Tim Powell is an internationally recognized and professor at the SDSU School of Television Theatre and Film He produces the concert series LIVE AT THE BELLY UP working with his advanced students as his crew April/May 2025 Details: cache-fra-eddf8230032-FRA 1746542906 1288731245 Sign up for our daily Newsletter and stay up to date with all the latest news You are receiving this pop-up because this is the first time you are visiting our site You are using software which is blocking our advertisements (adblocker) we are relying on revenues from our banners So please disable your adblocker and reload the page to continue using this site.Thanks We can say that the harvesting and commercialization of Candonga Top Quality® strawberries are over "The campaign ended a few days ago for the great majority of our 24 producers and it will end this week for a few others We are rather pleased with the results achieved on the market and in the fields if we consider just how much the abnormal weather has negatively affected the year both in Italy and abroad with a 20-35% drop in yields in the Mediterranean basin many growers from Lucania showed their interest: many want to go back to growing Sabrosa-Candonga Demand for the plantlets is in fact already growing: we think we will increase the surfaces dedicated to this cultivar next year also thanks to the work carried out to strengthen the brand which is already widely known by Italian consumers," explains the BoD of the Candonga Top Quality Club The Sabrosa variety reconfirmed itself as the most popular cultivar in Basilicata the leading producer of strawberries in Italy "The extraordinarily mild temperatures at origin and destination compromised the outcome of the season yet we can say that Sabrosa-Candonga proved itself among the better-performing varieties The climate change underway is threatening strawberry cultivation on a global level not only with the increase in plant mortality which could be attributed to the weird weather but also with the greater development and resistance of insect pests and with the lower yields We need to try to adapt and improve the management of the entire chain For more information:Club Candonga soc. cons. arl.Via Massimo D'Azeglio, 875025 Policoro (Matera - Italy)+39 0835 971722[email protected]candonga.it FreshPublishers © 2005-2025 HortiDaily.com "(Required)" indicates required fields Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" we were talking about the one album that gave us that moment of “I get it.” While the deep digging into the far recesses of my mind could have very well taken hours the real answer wasn’t as difficult to come up with as I thought please)… the Beastie Boys‘ 1994 album Ill Communication and I could have gone back to Van Halen‘s 1984 where I asked my parents to play “Jump” and “Panama” on repeat endlessly but it was truly with the B-Boys that I got “IT” but Ill Communication changed my perspective many times over with the “Sabotage” video getting regular airplay on MTV That was back when that station still gave a fuck about music and not Teen Mom‘s and their inability to keep their legs closed or understand the concept of using prophylactics I truly care about Jenelle and Farrah and all I had been suffering from severe migraines for a solid year or two at that point and was going for a CAT Scan to see what the issue was To anybody that doesn’t get migraines and I wouldn’t wish it on my worst enemy… well the doctors said that I could bring in some music and listen to it while the testing was going to be done While my Mom and I made our way from the doctor’s office to the CAT Scan place we stopped at Sam Goody‘s (remember that place?) the “Parental Advisory” sticker didn’t really phase her at all The album definitely helped ease my mind while getting those tests done and I remember the people that were running the tests saying to me upon leaving “Those are some interesting lyrics” clearly having perused through the album art And as I would find out upon further devouring of the album when I arrived back home they most certainly were interesting lyrics Message to the kiddies that only stream their music or download it… you’re missing out big time There is nothing better than taking off that plastic wrapper from the album you just bought and looking over every aspect of the album booklet I spent every waking moment learning every lyric to that album the truly impressive “Gaia” artwork by Alex Grey on the page for “The Update”) time and time again and fell absolutely in love with the Beastie’s I could relate to three MC’s from other parts of the five boroughs While having heard past songs such as “Fight For Your Right” “No Sleep ’til Brooklyn” and “So What’Cha Want” listening to Ill Communication was akin to doing research for a thesis it wasn’t just the tongue-in-cheek humor that the Beastie Boys exhibited that I fell in love with such as “Sabrosa” or “Eugene’s Lament” smooth jazz sounds of “Ricky’s Theme” You could easily find yourself at an NYC jazz lounge and tapping your feet along to the drum beat that Mike D you even got a little education on the group’s hip-hop roots and where it all came from Busy Bee from the Harlem World Battle Christmas Rappers Convention show back in 1981: These dudes weren’t just MC’s spitting rhymes they originally started out playing instruments in a hardcore punk band called The Young Aborigenes – sans Ad Rock he was in a band called The Young and the Useless before joining forces with his two brothers-in-arms in 1982 “Sabotage” and “Heart Attack Man” – everything about Ad Rock’s vocals is straight punk) the trio furthered their evolution with some of the most beast-mode instrumentals heard on the planet that have since been sampled time and time again the creativity simply flowed like the salmon of Capistrano Then you get a special guest and fourth MC like A Tribe Called Quest‘s Q-Tip on a number like “Get It Together” and you’re attempting to mimic and play karaoke singer along to four completely different tones and cadences What about Biz Markie joining the fray on “Do It” And musicians and producers such as Eric Bobo (percussion) who is an incredible producer in his own right This album is a collective of quite a bit of genius lumped into one seriously epic album front to back The Beastie Boys weren’t just about the party and the good times it was clear on tracks such as “The Update” and “Bodhissatva Vow” that a “transition is occurring and I am not blind” (as MCA so eloquently rhymed) and it was important for the group to be both socially and spiritually conscious about the state of the world we are living in I wasn’t learning much about Shantideva and Samsara in the classroom; Adam Yauch aka MCA’s poignant lyrics acted as a form of extra credit in the game of life for me Yauch was the main impetus behind the Milarepa Fund and the Tibetan Freedom Concert – the latter of which I attended at Randall’s Island in 1997 – both of which helped raise money for the plight of Tibetan independence The Tibetan Freedom Concert was my first “festival experience” with acts such as the Beasties Ben Harper & The Innocent Criminals and a long list of talent that is actually mind-blowing to recollect as I write this but more importantly it raised my own level of awareness and consciousness with regards to the plight of the Tibetan people even moreso with monks performing these gorgeous chants as well as former political prisoners and human rights activists speaking on-site throughout the day and showed me the real influence music can have on the state of the world “The Update” and “Bodhissatva Vow” lyrics were monumental in shaping my teenage mind and made me see the world quite a bit differently The only live performance of “The Update” With the instrumental piece “Transitions” fittingly bringing the album to a close it went hand in hand with the transition I was going through in my own life Being a teenager isn’t an easy stage of life and Ill Communication was the album that lent a hand in a good portion of helping me accept such changes and understanding that music is truly universal: It’s hard to believe that he has been gone for a little over four years now leaving this world at the age of 47; the thought still pains me to think that he is no longer with us His lyrics have had such a huge impact on me as a human being I wrote my own lament the day he passed on to the next life Let’s hope that creativity and passion transferred on to somebody else because the world could certainly use it right about now Copyright © 2025 L4LM | Website by Computer Courage Get the latest news to your email inbox FREE A Cantonese inspired dim sum restaurant and bar has become a new favourite hidden in the bustling Noosa Junction precinct Sabrosa Dim Sum House is the newest venue from the team behind the much-loved Somedays Pizza and Mariella Mexicantina Serving bold flavours and showcasing master dim sum craftsmanship Sabrosa’s menu will transport you to the alleyways and basements of Hong Kong with locally sourced fresh ingredients and the finest traditional ingredients to create a menu that celebrates authenticity and quality Sabrosa Dim Sum House owner Nathan Ramsay said he can’t wait for everyone to experience Sabrosa “We are very excited to be showcasing authentic Cantonese Dim Sum here in Noosa with our talented Head Chef Kaung who has worked around the globe including Hong Kong,” he said Their beverage program is mindfully curated to complement the experience with fine wines spirits and brews from Australia and abroad Sabrosa features a vinyl booth with DJs selecting till late Friday and Saturday nights so be sure to stop by for some rare grooves They are open for dinner Wednesday to Sunday from 5pm and a special ‘yum cha’ lunch from 12pm to 3pm on Saturday Visit Sabrosa Dim Sum House at 3/26 Sunshine Beach Rd To view the menu visit sabrosanoosa.com.au designed to enhance the flavour of food for dementia patients experiencing a loss of taste could help combat high levels of malnutrition could help combat high levels of malnutrition.  The Tasty Spoon™ is a breakthrough technological aid being developed by researchers at the University of Sheffield and University of Sheffield Advanced Manufacturing Research Centre (AMRC) to help people experiencing a loss of taste as a symptom of the neurological condition to maintain a level of healthy nutrition Dementia can cause a decline of working taste buds which can lead to people not eating sufficient amounts of the right foods or by eating more salt and sugar to compensate for the loss of flavour This can lead to high levels of malnutrition or an increased risk of heart disease Dr Christian Morgner, from the University of Sheffield’s Management School and Healthy Lifespan Institute has been leading the development of Tasty Spoon™ He said: “A loss of taste can remove the enjoyment of food which impacts patient wellbeing as food plays such a significant role in our lives This is especially prevalent in patients who live alone or in public care homes with more generalised nutrition an individual shared that he only ate toast for the past five years as to him there’s no difference between toast and a regular Sunday roast.” Dr Morgner is a senior lecturer in the field of creative technologies and has been working in the field of dementia studies and smart technologies to improve people’s lives over the past 15 years His breakthrough technological aid uses electrostimulation to enhance flavour in patients with declined taste buds The rechargeable device resembles a traditional spoon and is easy to use unassisted rechargeable; and researchers are considering the environmentally friendly ways and materials used to produce it The spoon aims to help patients differentiate between different types of food and restore an enriching meal experience and will use available distribution channels already established for patients and carers Researchers at the University of Sheffield AMRC are designing and building a proof-of-concept prototype spoon that will incorporate the electronics needed to deliver the subtle electrostimulation to the user They will also work with user groups to evaluate waveforms and frequencies used to determine if users can determine enhanced flavour through the Tasty Spoon Dr Morgner said: “Around 50 million people worldwide are living with dementia and this figure is going to triple in the next 20-25 years so supporting people with dementia healthy and boosting their wellbeing and quality of life will become an ever increasing challenge “The development of a technological aid like the Tasty Spoon™ has the potential to rekindle the pleasure of eating for those facing taste-related challenges and therefore contribute to better health as well as mitigating the expense of treating the side-effects of poor nutrition for the NHS.” said: “Working closely with people living with dementia will enable us to evaluate and refine functional and inclusivity aspects of the aid with the goal of enhancing people’s quality of life.” The unique Tasty Spoon™ project has partnered with Alzheimer’s Society through their Accelerator Programme - designed to support people to boost new dementia products and innovations to market - to work on the commercialisation of the Tasty Spoon™ making it accessible and affordable for people living with dementia balanced diet can help improve a person’s quality of life such as memory loss and difficulties with thinking and problem-solving can make it more difficult to eat and drink well That’s why we’re excited about the possibility Tasty Spoon presents in improving the taste and enjoyment of food and subsequently improving the health and nutrition of people living with dementia.” “Innovations like this are vital as they focus on enriching daily experiences and improving health and well-being Alzheimer's Society’s Accelerator Programme is dedicated to funding tech-based solutions such as Tasty Spoon reaffirming our commitment to improving lives through innovative new products and we cannot wait to help get it into the hands of people living with dementia.” The University's cross-faculty research centres harness our interdisciplinary expertise to solve the world's most pressing challenges New York City, July 11, 2023 (FI NEWSWIRE) – The Food Institute (FI), a leading food industry research and media company, is pleased to announce its collaboration with the upcoming Cocina Sabrosa Food & Beverage Trade Expo as its strategic media partner FI will bring its media expertise in live programming and insights-driven content to Cocina Sabrosa The Cocina Sabrosa Food & Beverage Trade Expo 2023 at the Irving Convention Center in Dallas Texas has quickly gained recognition as the first national B2B show created for the Hispanic grocery and restaurant industry The expo will provide a unique opportunity for entrepreneurs and investors to explore a wide range of culinary offerings and gain valuable insights from industry leaders With The Food Institute’s extensive experience in providing best-in-class content and Cocina Sabrosa’s expertise in event organization this collaboration promises to take the expo to new heights The Food Institute will broadcast livestream programming on both days of the expo with interviews with industry experts and on-the-ground reporting with exhibitors and attendees help moderate panel discussions and educational sessions “We’re excited to join forces with the Cocina Sabrosa Food & Beverage Trade Expo,” said Brian Choi “This partnership aligns perfectly with our mission to be the leading media resource for the food industry we aim to create an exceptional event that will inspire and empower professionals in the Latin food and beverage industry.” “We are delighted to partner with The Food Institute for the Cocina Sabrosa Food & Beverage Trade Expo,” said Andrea Fletcher “The team’s industry knowledge and media expertise will be instrumental in delivering a comprehensive and engaging event “We look forward to creating a platform that fosters innovation and growth in the Latin American food and beverage industry.” The Food Institute and Cocina Sabrosa Food & Beverage Trade Expo invite industry professionals and leaders across foodservice and distribution to mark their calendars for the ultimate Latin food & beverage business experience Further details and registration information can be found in the links below: Attendees Exhibitors Food Institute members can enjoy free entrance to the event by using the discount code ‘FOODINSTITUTE‘ through this link Our goal is to grow and elevate the Latin Food and Beverage industry We’re passionate about celebrating and honoring the origins of Latin America’s people and the delicious cuisine they bring to the table The Food Institute has been the best “single source” for food industry executives delivering actionable information daily via email updates weekly through The Food Institute Report and via a comprehensive web research library Our information gathering method is not just a “keyword search.” Frankie Sanchez has always been one to embrace challenges He’s worked in restaurants and kitchens for his entire adult life.  the Bay View restaurant that closed in 2008 Shortly after he decided to buy the building and open Sabrosa Cafe and Gallery Ruben Piirainen, he also faced life-threatening health issues the person who taught him to scramble eggs and inspired his entry into the restaurant world.  creating a breakfast and lunch spot with an art gallery Sabrosa marked its one-year anniversary in July RELATED: The art of brunch at Sabrosa in Bay View RELATED: Brunch spot Sabrosa Cafe now serving RELATED: Selling egg rolls at the West Bend Farmers Market preserves ties to woman's childhood in Laos you go to a Latino’s house and you’re going to eat I come from a long line of cooks and chefs My brother first found out about his calling to food I remember him waking up on a Saturday saying His rootsWe moved here to Milwaukee in the late ’60s My dad was the first director of UMOS (United Migrant Opportunity Services Getting saucyI wanted to be my own boss again We started under a pop-up tent with a camper stove sometimes you need to return to your roots to discover where you want to go next my dad called me and said I want to do this family thing That left a vacancy in the back of the house.  My dad brought my cousin up from Mexico We introduced Milwaukee to fish tacos and chipotle mayonnaise I had open heart surgery right before we opened then they discovered I had a bicuspid aortic valve that was leaking I’ve spent the last two Christmases in the hospital I had to release myself like I never had before to that moment and that hill I had to climb That was an a-ha moment: controllables and uncontrollables Let’s control what we can control and let go of the rest I couldn’t even sit up on my own.  Sabrosa styleI came out of the Mexican corner It is being able to show others on a public level I can do things other than enchiladas: scones and I’m having the time of my life.  I wanted a part-time gig until we opened here Customers would recognize me from Taqueria but they’d start screaming in this tiny restaurant I’ve been doing street tacos and it has been going super well.  The bakery counter is from the Milwaukee Repertory Theater’s prop sale The black granite is from Mike Ditka’s bar (in Chicago) It took like six people to hoist it up there Logo loveThe cempazuchi (flower) is for Day of the Dead. My brother always loved Oaxaca and the Day of the Dead. That’s why he named (the restaurant) Cempazuchi, and why I chose the flower (for Sabrosa’s logo) I’m going to be on Food Network (“Bite Club”) I was recruited to do a local show with five chefs from here Three became contestants and two were judges with chef Tyler Florence We filmed at Lake Park Bistro and it is supposed to air soon It is the single most difficult thing I have done in my career.  Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future personalities to profile, email nstohs@journalsentinel.com lunch and brunch spot to enjoy in Bay View After a soft opening over the holiday weekend Sabrosa Cafe & Gallery opened its doors to the public today at 7:30 a.m TXHispanic food & beverage industry to gather at Cocina Sabrosa Food & Beverage Trade Expo in Irving and national Hispanic food and beverage buyers as well as individuals and businesses interested in learning how to reach the Hispanic American consumer will have a unique opportunity to achieve this goal during the Cocina Sabrosa Food & Beverage Trade Expo national event scheduled for September 27-28 Sponsored by Abasto The Expo will be held at the Irving Convention Center in Irving just ten minutes from the Dallas International Airport where exhibitors will offer their products and services in 17,000 square feet of space announced the acquisition of Cocina Sabrosa which debuted in 2021 as a regional Hispanic food and beverage show in Southern California Emerald’s expansion into the Latino market aligns with the company’s focus on business sectors with high growth potential director of Cocina Sabrosa Food & Beverage Trade Expo the acquisition of this trade show represents another important step in Emerald’s strategy to optimize and strengthen Emerald’s portfolio in its food and beverage portfolio “Cocina Sabrosa is the only national Latino food and beverage event organized for you and by you providing an annual gathering place for our great Hispanic industry!” said Ferrando Fletcher Cocina Sabrosa Food & Beverage Trade Expo coincides with the celebration of National Hispanic Heritage Month reinforcing Emerald’s initiative to support the growth of the passionate U.S Companies interested in participating by exhibiting their products or services on the Irving Convention Center’s spacious exhibit floor should consider reserving their space as soon as possible to ensure they can choose their preferred booth location “WE WANT TO BRING VALUE TO ENTREPRENEURS AND PROFESSIONALS IN THE INDUSTRY WE WANT TO DO SO BY CELEBRATING HISPANIC-LATIN AMERICAN CULTURE” DIRECTOR OF COCINA SABROSA FOOD & BEVERAGE TRADE EXPO Those interested in attending the two-day event to do business and learn about the latest trends and innovative products in the Hispanic food and beverage market can register beginning in May Organizers confirmed that the keynote speaker for the event is Al Carey More details on the other speakers attending the Cocina Sabrosa Food & Beverage Trade Expo will be available soon Cocina Sabrosa will create opportunities for retail industry professionals to discover emerging trends and new suppliers of a wide range of food and beverage products Latino food and beverage suppliers will gain access to a new and targeted retail audience For information to participate as an exhibitor, sponsor, or speaker, visit www.cocinasabrosaexpo.com Registered in England & Wales with number 01835199 The owners of Sabrosa Cafe and Gallery will open a counter-service breakfast-and-lunch spot at the other end of the Bay View neighborhood who operates Sabrosa with partner Ruben Piirainen plans to open Sisu Cafe as soon as late May or early June at 2121 S The location most recently was a Taco Stop and previously a poke restaurant and Subway sandwich shop it’s Sabrosa fast casual but still Sabrosa standards," Sanchez said of Sisu Sisu is a Finnish word that Sanchez translated as meaning perseverance "How appropriate for these times," he said, after two years of the pandemic and its pressures on restaurants and life in general so some Finnish baked goods will be available at Sisu Sisu Cafe also would have breakfast and lunch sandwiches the restaurant would have leisurely brunches with table service. Sisu would be open 7 a.m Nearby are the new, 144-unit Kinetik apartment building, which will have food vendors and retail on its first floor, and the new Archer Plaza beside the building, as well as Zillman Park, in line for $500,000 in improvements to activate the green space. Also nearby: the 69-unit Vue apartments at 2200 S Kinnickinnic Ave. and the 291-unit Stitchweld, 2141 S "That is the gateway to Bay View," Sanchez said adding, "There’s no way I can not do this."  He's planning to make the restaurant's storefront stand out at the neutral-colored building Sanchez said he would "doll it up" with an awning and flowers and add French doors to open the restaurant to Kinnickinnic RELATED: With Sabrosa Cafe and Gallery, Frankie Sanchez branches out from his Latino roots An advantage of the location is the 70-car parking lot adjacent to it The Sunday hot-meat market that Sabrosa began a few months ago Sisu likely would have gallery space for local artists the restaurant would be available for private parties of 40 to 60 people Sabrosa will depart as the operator of the Skylight Bar and Bistro in the Broadway Theatre Center in the Third Ward Sanchez said. "The theater community is being hit hard" because of the pandemic adding that operating the bistro is "not a good fit right now." Contact Carol at carol.deptolla@jrn.com or (414) 224-2841, or through the Journal Sentinel Food & Home page on Facebook. Follow her on Twitter at @mkediner or Instagram at @mke_diner The owners of Sabrosa Cafe and Gallery in Bay View are throwing a quinceañera for someone very dear to them A quinceañera, rooted in ancient Aztec traditions, is a rite of passage on a girl's 15th birthday that marks the beginning of her transition into the first stages of adulthood "Quinceañeras are the coming out events in the Latino world After Myrtle overcame some health concerns over the past year her family thought this would be a good time to "celebrate her life," Sanchez said we just thought it would be fitting to celebrate not only her life but to also make it a day of celebration for life for everyone," Sanchez said The free outdoor celebration — for both humans and their pooches — will start at 3 p.m It'll include cakes (one for humans and one for dogs) "As long as there's food — (Myrtle) eats anything and everything — she will be in heaven," Sanchez said Myrtle will be sporting her birthday best: A tutu featuring Pride colors in honor of June also being Pride Month Sanchez and Piirainen's 3-year-old miniature golden doodle The cafe, which opened in July 2017 live classical music played on a baby grand piano "It's an expression of our love for each other and food and art and music." Get the best experience and stay connected to your community with our Spectrum News app. Learn More - A new food truck is bringing authentic Venezuelan cuisine to Central Massachusetts Sabrosa Venezuela set up shop in Boylston Saturday afternoon It was the first time they were able to use their new food truck The business started in the Worcester Public Market Some working on the truck are hoping to share their culture with the area "I've been watching my boss working so hard for this," said staff member Maria Fernandez "This is definitely a dream come true for her and her kids It's just very exciting to be working with her and even more excited to bring even more arepas and Venezuelan products to the Worcester area Come try it and give us the feedback and we promise you People came all the way from Boston for the opening Saturday They'll be posting pop-up dates on their social media pages Sabrosa Venezuela will keep its location in the Worcester Public Market open A new menu from Sabrosa Chef Francisco Sanchez will debut this weekend we're on the hunt for some of the area's best fish fries pro tips and ratings of the three staples of a classic Wisconsin fry: namely the fish and the classic Wisconsin style brandy old fashioned A new breakfast and lunch concept -- plus plenty of fresh bakery -- is coming to the Northern edge of Bay View we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer we talk with Chef Francisco Sanchez of Sabrosa Cafe & Gallery The everyday brunch restaurant has become a thing since standard-bearer Blue’s Egg debuted in 2010 and this year brought Mimosa in Franklin and Sabrosa in Bay View standing like a yellow ray of sunshine on S does more than serve the king of breakfast sandwiches and Mexican lunch dishes that will ring a bell with fans of the late Taqueria Azteca where a baby grand piano stands ready to provide music mostly classical (the piano is from the old Marian Center in St It’s natural that Sabrosa would combine food and art; its owners are chef Frank Sanchez and his partner (Sanchez made his name as the chef at Azteca which operated near where Sabrosa stands now.) and you’ll likely have time to examine the art (currently black-and-white photographs by Timothy Abler) while you wait for a table. Sabrosa is finding its audience if you have time weekdays to pause for breakfast or lunch For a minimalist breakfast or something sweet to share there are Sabrosa’s own cinnamon rolls and blueberry lemon scones crowned with lemon cream cheese glaze; both are fine bites with a cup of coffee Sabrosa does have a lineup of something stronger like a Bloody Mary smartly topped with a cube of frozen tomato juice and spices At the very-filling end of the menu spectrum is the SBSBBS (for s​picy b​rown s​ugar bourbon b​acon s​andwich It’s the king of breakfast sandwiches bacon glazed in the kitchen and melted cheese on sturdy garnished with avocado crema and sour cream for good measure That crusty bread is the basis for Sabrosa’s version of avocado toast The avocado smash-up is a complete meal — two poached eggs I had an embellished version as a special one day (It’s also a good idea to check the chalkboard of specials when you walk in so you can find dishes like spiced-pear pancakes smoked salmon is tucked into an omelet ($15.95) along with herbed cream cheese and spinach; caper berries and red onion doll it up Plates such as omelets and scrambles come with toast potato fried with seasonal vegetables — you’ll spy brussels sprouts this fall While Sabrosa does make breakfast dishes that are nice to linger over in the light-filled space I found myself wishing for a more luscious custard-like baked French toast pudding ($12) And in the otherwise fine shrimp and grits scramble ($15) Sabrosa has several lunch plates and sandwiches The chef has resurrected a few dishes from Azteca which got its start nine blocks away on Howell in 1997 One of those is the very good enchiladas verdes ($12) spinach and mozzarella and topped with a sauce to remember creamy but textured with ground peanuts and poblano pepper Customers who miss Azteca’s chile-based soup and the chile-spiked chocolate cake will be happy to know those are served at Sabrosa now Sabrosa means delicious in Spanish; on one expanse of wall are 30 clipboards holding sheets of paper with delicious in 30 languages Contact Carol Deptolla at (414) 224-2841, carol.deptolla@jrn.com or on Twitter, @mkediner.  sabrosa.cafe Fare: American brunch fare plus Mexican plates Wheelchair access: Two steps at the door; restrooms accessible Of special note: Vegetarian and vegan dishes; high chairs baby-changing station; private parties after hours for up to 49 seated semi-private space for up to 20 by reservation; pianist on the weekends; Wi-Fi; loyalty program; nonsmoking warm-weather patio; takeout Reservations: Taken for parties of four to eight on weekends; taken for parties of any size on weekdays Family-style service for larger parties on weekends Noise level: Comfortable but buzzing at peak times  A worthy restaurant; food is generally appealing A few entrées may be very good; most are average Poor restaurants would receive no stars.  Carol Deptolla strives to dine anonymously with food and drink paid by the Journal Sentinel To sign up for the Journal Sentinel’s weekly food and dining newsletter Looking for a spot to go for breakfast or brunch this weekend Look no further than the bright sunny new cafe on Howell Avenue in Bay View And the menu offers both breadth and depth enough to satisfy a variety of diners Support us a popular Chipotle-style eatery in Water Mill will be serving up nutritious alternatives to other local fast-casual restaurants at a new Riverhead location by the end of this month Sabrosa has enjoyed great success since it opened last year in Water Mill providing a tasty but healthy quick-service food option with a menu crafted by celebrity nutritionist Cynthia Sass “I fell in love with Chipotle five years ago,” said Jay Andreassi So I decided to open a place that served Mexican food that not only tasted good but had very little to no salt content.” The Water Mill restaurant was “an instant success,” Andreassi said “This is a place for the young generation,” he said “And young people are more and more concerned with eating healthy It’s not about fast food – it’s about good food because you only have 20 minutes to eat lunch you can come here and accomplish that.” Andreassi also attributes the restaurant’s success to keeping prices affordable “The prices at some of these places are just outrageous out here,” he said We needed to introduce a lot of people to our food The Riverhead location is on Route 58 next to Buffalo Wild Wings with mixed seating of stools at long high-top bars and tables Customers line up to build their own meal, a la Chipotle or Moe’s Southwest Grill (see online menu) “Some of the other Mexican grills will cook their roasts in a factory and then send them to the stores,” Andreassi said “We cook everything fresh right in-store.” accompany a variety of freshly cooked meats chilis and gelatos (“After eating Mexican food you really need to clean your palate,” Andreassi explained) There will be vegan alternatives for every single menu item I found that I couldn’t get food anywhere,” he said Andreassi buys locally sourced food whenever he can and he has tentative plans to open Long Island’s first year-round organic greenhouse farm on the East End A year-round organic farm would also provide work for developmentally disabled people through Andreassi’s involvement with the AHRC Suffolk Foundation Which brings us to Andreassi’s other passion aside from nutritious Mexican food: philanthropy the tab paid by the 100th customer each day is set aside $1,200 from the fund is donated to a local charity The amount raised each month has varied from $1,200 to $2,000 if the Girl Scouts come in and say they’re doing a special project that will cost $200 we can write a check for it,” Andreassi explained Each Sabrosa location will have its own fund so the money raised at the Riverhead location will go to Riverhead charities Two have already been picked for August and September we’re going to have given out $15,000 back to Riverhead Another unique aspect of Sabrosa is Andreassi’s determination to put young people in charge of his stores “The oldest person I have working for me on a store management level might be 30 years old,” he said I’m the guy setting up the stores and the locations but it’s the young people making all the decisions deciding what the recipes are going to be.” was painting wooden planks at the restaurant this morning before she left for the aquarium with her boyfriend She named the restaurant after the Spanish word for “delicious” when she was just 13 She is also responsible for the restaurant’s guacamole recipe “People tell me it’s the best guacamole they’ve ever had,” Andreassi said proudly Sabrosa will also offer catering and delivery for local businesses And Sabrosa’s expansion will not stop in Riverhead Sabrosa already has leases in Lake Ronkonkoma Those three locations will be up and running by next February each with their own funds for their own local charities you’re going to see Sabrosas everywhere,” he said The survival of local journalism depends on your support. We are a small family-owned operation. You rely on us to stay informed, and we depend on you to make our work possible. Just a few dollars can help us continue to bring this important service to our community. Support RiverheadLOCAL today. Get fresh local news straight to your inbox every day Maybe the newly sunny-yellow exterior will make you think of scrambled eggs because Sabrosa Cafe & Gallery in Bay View now is serving breakfast officially opened this week with veteran chef Frank Sanchez at the helm and Sam Whalen known for his family's Taqueria Azteca restaurant on Oklahoma Ave. owns and operates Sabrosa with his partner Florentine Opera Company pianist Ruben Piirainen.Sabrosa serves weekday breakfast and lunch and weekend brunch the newest in a series of restaurants focused on brunch but the only of its sort in the Bay View neighborhood.  serving breakfast and lunch plates the entire time.  grilled cherry tomato and two poached eggs Another is the SBSBBS: spicy brown sugar bourbon bacon sandwich The menu also lists scrambles like the Herbivore ($11) with herbs and kale and other vegetables including what's called the Perfect Omelet: a cheese blend with optional ham Griddled items include sausage buttermilk pancakes and a plate called Frankie's Benediction: French toast made made from the house bread that's layered with ham two sunny-side up eggs and Dijon hollandaise sauce The Mexican breakfasts include house-made chorizo scrambled with eggs and served with black beans and flour tortillas Lunch items include sandwiches such as the Ruben (not Reuben): roasted vegetables with melted mozzarella and spicy lime mayonnaise Other plates include enchiladas verdes filled with chicken breast Sanchez expects to start offering sopa Azteca the popular spicy tortilla soup from his family's late restaurant Sanchez also is baking sweets such as cinnamon rolls Prices are mostly $8 to $15 for main dishes including a Bloody Mary shaken with chile ice cubes lime juice and frozen cubes of mango and orange juices.Sanchez has been selling a line of Mexican sauces called Sabrosa (Its commercial kitchen is rented by food trucks and other small businesses.) The sauces now are being sold at the cafe.The cafe's gallery is featuring work by Milwaukee photographer Timothy Abler and Piirainen is playing classical music at the gallery's baby grand piano most days Sanchez said.Sabrosa accepts reservations for four or more; to contact, (312) 834-1929 The largest party the cafe can seat on weekends is eight The cafe is online at sabrosa.cafe and on Facebook columnist and poet Miguel Torga – pen name of Adolf Correia da Rocha – is one of the most important of the 20th century This cultural center wants to be an institution of reference in the study and dissemination of his literary oeuvre; for this reason the scheme proposed here is a serene architectural frame a one-story building blended in the horizontal landscape of vineyards that characterizes its surroundings located at a small distance from the birthplace of Miguel Torga in the parrish of São Martinho de Anta comprised two differentiated areas: a paved one conceived as a construction of loadbearing walls Its two entrances – one for the general public on the east end and one of service on the west side – are located between two parallel walls into which each of one of the side facades of the center unfold The walls extend northwards to delimit the precinct of the fair gradually reducing its height to permit their use as seating A grid of trees organizes this open space that also serves as parking area for the center The building has a total area of 1,500 square meters The entrance from the east side flows directly into the main exhibition hall: a hermetic rectangle that precedes the library These spaces receive natural light through small private courtyards located behind the north facade wall and links up with another smaller space with a squared floor plan which is at once an auxiliary space for exhibitions and a distribution lobby with access to the cafeteria the latter with capacity for 110 spectators An underground floor with storage and technical areas completes the facilities a loadbearing structure of reinforced concrete has been used The facade is clad entirely with slate from the town of Vila Nova de Foz Côa which has a glass facade offering views of the landscape of vineyards The interior surfaces are finished with afizelia wood in the case of the floor surfaces and with plasterboard in the case of ceilings and walls there arent any match using your search terms and upcoming events right to your inbox with our daily newsletter Healthy fast food may sound like an oxymoron but that’s what Sabrosa Mexican Grill is all about The Chipotle-style restaurant opened today in Riverhead serving up healthy versions of Mexican favorites like burritos Jay Andreassi, Sabrosa’s owner, worked with celebrity sports nutritionist and best-selling author Cynthia Sass to create a menu that is low sodium, low in oil content and also offers vegan and vegetarian versions of many of their most popular items, including soups and chilis. Andreassi also joined the Wellness Foundation which collaborated with him on the Sabrosa menu “We have nothing processed here,” said Andreassi but she just fell in love with our concept,” explained Andreassi “We give back to the local community to help special programs,” he explained that person’s purchase sale is doubled and put in a fund we take $1,200 collected from that fund and give it to a local charity its not just good service and it’s not just one of the cleanest food establishments on the island which makes it challenging to find something to eat when they go out “We’re always stuck with salads or fish,” he said “At Sabrosa we try to be very conscientious of people’s dietary restrictions which is very high is protein and a great option to rice We have veggie chili and in the fall we’re going to offer a turkey chili We’re also going to offer a vegetarian version of the soup of the day The restaurant kicked off with a vegetarian barley “We are very excited to be open in Riverhead,” Lissy said “Our goal is to create a discussion on the way people perceive food is the second for Sabrosa after debuting in Water Mill on the South Fork At least three more locations are scheduled to open in western Suffolk County Sabrosa Mexican Grill is located at 1767 Old Country Road in Riverhead Contact them at 631-740-9346 and for more information please visit sabrosamexicangrill.com Who says the holiday season starts on Black Friday Terms of Use | Privacy Policy | Accessibility Site made in collaboration with CMYK Former Portugal winger Simao Sabrosa will be the marquee player of Indian Super League side NorthEast United FC in the second season of the tournament. Vincenzo Pinto/AFP/Getty ImagesFormer Portugal and Barcelona winger Simao Sabrosa has been named as marquee player of NorthEast United FC for the second season of the Indian Super League (ISL) which begins in October 2004 UEFA Euro finalist Sabrosa -- a teammate of Luis Figo and Cristiano Ronaldo -- will don the No "I'm looking forward to the new challenge. The ISL has brought football in India to everybody's attention and I cannot wait to participate in it," Sabrosa was quoted in The Times of India "I'm training hard every single day to be fitter and stronger before the season starts I am going to India and NorthEast United FC to win." Rickie Herbert's Guwahati-based side failed to reach the knockout stages of the ISL last season but won fans by playing exciting football with a team that cost the least 35-year-old Sabrosa said he has spoken to former Spanish international defender Joan Capdevila the club's marquee player in the first edition of the tournament last year Capdevila and Sabrosa were released by La Liga side Espanyol in 2014 "Sabrosa has played at the biggest stage in some of the world's most premier football competitions -- World Cup He's a winner and I'm positive that he will pass his winning mentality on to the rest of the team," said Capdevilla Sabrosa began his career at the Sporting Club de Portugal Although Sabrosa was in the Barcelona ranks between 1999 and 2001 between 2001 and 2007 that catapulted him to star status He scored 15 goals as his club won the Portuguese league in 2004-05 ending a 11-year title drought This made him a Liverpool target in the 2005 summer transfer window but Benfica refused the Premier League club's offer of £12 million Sabrosa masterminded Benfica's progress to the quarterfinals knocking out Liverpool in the Round of 16 stage The Portuguese star signed for Atletico Madrid in 2007 and scored the 4000th goal of the club's 100-year history in 2009 in a La Liga game against Deportivo La Coruna Sabrosa had a brief stint with Turkish side Besiktas before moving to Espanyol in 2012 If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy Padrecito and Mamacita perpetually bustling and Tacolicious expanding all over the map there's definitely a hunger in SF for upscale Mexican fare The latest entrant into the space: Sabrosa comes from The Brixton team of Adam Snyder and Andy Wasserman (the former two are also partners in Redwood) The 110-seat former City Tavern was made over by Clint Miller and Parisa O'Connell (Redford and added custom brass shelving and light fixtures with plans to add weekend brunch in a couple of months · City Tavern Becoming Sabrosa, A Mexican Spot [~ ESF ~]· The Brixton Guys Take Over City Tavern In The Marina [~ ESF ~]· Sabrosa [Official website] scored against Liverpool at Anfield to knock the then-holders out of the Champions League but for some the best ones end by silencing the home crowd Benfica’s Simão Sabrosa picked out Pepe Reina’s top corner to quell a raucous atmosphere and send the Champions League holders crashing out in the last 16 Simão raises a smile as he considers returning to Anfield in 10 days’ time in his suit to find the spot 25 yards out from where he scored I will try to do the same movement; I will take a ball but maybe I won’t score this time,” says Benfica’s head of international relations The clubs meet again in the Champions League, this time in a quarter-final first leg on Tuesday. Benfica are underdogs once more but, as in 2006, will be hosts at Simão’s “second home”, the Estádio da Luz, and hoping to create another fiery atmosphere. Read more“I remember everything,” he says of the opening leg, which Benfica won 1-0. “The atmosphere was brilliant thanks to the fans. Liverpool were the Champions League holders with the same team – they hadn’t changed too much – and when we saw the starting XI so we very happy because Gerrard was Liverpool’s best player We started to play only thinking to win the game and we played for the win and Liverpool did not play for the win and did not play well.” A Luisão header gave Benfica a vital lead to take to Anfield where Liverpool were confident of turning the tie around The Benfica goal withstood a barrage in the opening half-hour as Liverpool aimed to level things made the telling impact when he picked up the ball in the 36th minute and scoring one of his favourite goals before Fabrizio Miccoli added a late second “It was the first time we got the ball but we knew what to do the team started to breathe as it is difficult to play at Anfield emotionally “There was silence from the Liverpool fans but I screamed a lot as I ran to the bench to celebrate with my mates It was great to hear the 4,000 Benfica fans We celebrated the first goal a lot and then when Miccoli scored the second goal I will never forget that moment and I will never forget Anfield because after the game we celebrated and after we went inside the dressing room we came back out to celebrate with our fans and also with the Liverpool fans that stayed behind.” “I am happy but I think most players have a dream to play in Premier League for the big clubs. But I am a lucky ex-footballer because I played in big teams, I played with Benfica for six years – and it’s my team – I played in different countries for big teams. Unfortunately, I didn’t play in the Premier League but I’ve scored against Liverpool, Manchester United and Chelsea, so I have great memories from playing against English teams.” Barcelona ended Benfica’s Champions League run in the next round, although the Portuguese club gained revenge of sorts this season by eliminating them at the group stage after taking four points from their two meetings. Benfica have not gone further than the quarters in more than 30 years and few are backing them to improve on that record in the next fortnight despite a 3-2 aggregate win over Ajax in the last 16. Read moreThis Benfica are a long way from the side that won consecutive European Cups in the early 1960s with Rui Costa taking over as president last year and promoting the Benfica B coach to replace Jorge Jesus at a club who have not won their domestic league since 2019 and will miss out again this time Veríssimo’s knowledge of Benfica’s academy João Cancelo and Rúben Dias in recent years and is described by Simão as “the best in the world” will help put the club back at the forefront after being arguably overlooked during Jesus’s tenure Doubtless the latest first-team crop will be looking back to Simão’s generation for inspiration “I know Liverpool have great players but we also have great players like happened against Barcelona or Ajax this season This is the archive of The Observer up until 21/04/2025 The Observer is now owned and operated by Tortoise Media Transparent labels are increasingly being used in the agri-food sector they have been applied to strawberry packaging shipped to Italian and European retail chains This approach improves the contained product and offers consumers The initiative comes from Zuccarella Agricultural Cooperative Society "We started this novelty just a few days ago but it seems to have already been well received by operators The goal is to leave a good part of the content of the package visible without sacrificing the design and completeness of the information provided A personalized transparent and adhesive label is applied to the lid highlighting the product inside the package Customers can choose from three different packaging sizes (300 to enhance the visual perception of the buyers," says Marica Valluzzi marketing and communication manager of the company based in Scanzano Jonico (Matera) She continues: "We want to highlight the intense red of the Sabrosa-Candonga Top Quality and Inspire strawberries but also the size and other qualitative characteristics of the fruit The old labels used to cover about 50% of the product We are among the first to use a transparent label on strawberries." president of Zuccarella Agricultural Cooperative Society commenting on the current strawberry season says: "We don't yet have a large production due to significant problems the plants have suffered during the unusual climatic conditions with night temperatures dropping to 3-5° C compared to 20° during the day which delayed the development of the strawberry fields We estimate a 30-40% increase in the volumes harvested in a couple of weeks we process and send about 50 pallets per day of strawberries We have recently started exports to Germany and Switzerland For more information:Zuccarella Agricultural Cooperative SocietyVia Val D'Agri - Scanzano Jonico (Mt)+39 0835 954209[email protected]www.zuccarella.com FreshPublishers © 2005-2025 FreshPlaza.com Breaking the Lines’ Zach Lowy had the chance to talk with Simão Sabrosa inside the offices of the Estadio Da Luz – house of SL Benfica The legendary former player from Benfica talked about his new position with ‘The Eagles’ as the Director of International Relations He shared with Zach about his days as a Benfica player and how his experience in all the clubs that he has played helped him to adapt and get recognized as an idol by the fans Simão also described how does it feel on a regular day for him in this new challenging role and the goal for a global expansion to reach out to more fans around the world Check out the full interview with him on Youtube: about eight months after the spot serving Finnish and Nordic dishes first opened The cafe was owned by Frank Sanchez and Ruben Piirainen Sisu closed after a real estate agent with Ogden realty approached them saying others were interested in the space and we decided it wasn’t performing up to our expectations and someone approached us about taking over the lease and we jumped at it," Sanchez said the two could put their energy back toward Sabrosa Cafe and add Sisu Cafe favorites to the menu "It feels good to have everything live on under one roof again," Sanchez said The last day of service for the cafe that opened in July was Valentine's Day Some menu favorites that moved were Danish cauliflower pancakes "One of the biggest takeaways is there's a market there isn’t much of a representation of that kind of food in Milwaukee," Sanchez said They will also bring Sisu Cafe menu items to the South Shore Farmers Market and the South Milwaukee Downtown Market during the summer and people really support us.," Sanchez said More:Milwaukee-area restaurants that closed in 2023