The University of Rhode Island tour at University of Rhode Island (URI). ![]() Currently, CampusReel offers video tours for the below buildings: CampusReel is constantly adding to its growing library of videos. University of Rhode Island (URI) has hundreds of buildings and locations. What other buildings are at University of Rhode Island (URI) besides Kingston Emporium? Customers can read the daily menus on the restaurant’s Facebook page by looking for Taste Food Emporium.There’s only one way to know! See Kingston Emporium for yourself by beginning the University of Rhode Island (URI) tour now “Some people are like, ‘What? You want me to clean a carrot?’” Menyhert said.įor now, Taste is open 11 a.m. He’d like to hold cooking classes and wants to hire kitchen staff who would be happy working with fresh rather than frozen or canned ingredients. Taste is slowly growing, said Chef Carl, who is planning a grand opening in June or July. “Anything I know how to do, I learned from him,” his mother said with a laugh, explaining her grandparents owned a restaurant in Germany and her mother “wanted nothing to do with cooking.” Christine took after her mother, but believes her son is a throwback to his great-grandparents. He said he has a kind of wanderlust after moving from place to place as an “Army brat.” Menyhert holds a degree in geology from Texas A&M University and did not learn how to cook from his mom. The chef, who lives in Tobyhanna, used to operate restaurants in Kingston, New York and Aspen, Colorado. Chef Carl can tell customers which of his house-made dressings best complements each item. ![]() “It’s like a cross between an Asian pear and a raw potato,” Menyhert said.Īnother day, you might find such grains as red quinoa in a salad with herbs and spices, or cracked wheat blended with slivers of apples. On this particular day, one of the plates Chef Carl designed included a slice of lentil mushroom loaf, a roasted potato topped with salmon spread, thinly sliced carrots, creamy hummus infused with carrot juice, a braised Japanese eggplant, grilled chicken and a salad made of fennel and jicama, a tuber that grows in South America and Africa. Adventurous tasters might choose the “let Carl design your plate” option. Menyhert likes to offer foods with which people are familiar, maybe a pasta salad, grilled chicken or pastrami on rye, as well as less typical dishes. “There’s nothing but Subway or pizza up there. ![]() “I work at the Viewmont Mall,” Dennis said. Shortly before noon on a recent Friday, Ninotti looked at the “Salad Daze” offerings Menyhert had displayed in a glass case and chose a Nicoise Salad with tuna, spicy green beans and a boiled egg on a bed of greens.Īt another table, first-time visitors Andrea and Dennis Gustitus, of Pringle, enjoyed “Protein Max” salads with rare roast beef, grilled chicken, smoked gouda and roasted walnuts on a bed of greens. “Whatever he makes, I’ll eat,” said Roger Ninotti, of Harding, who proudly recalls being Menyhert’s first customer when the restaurant had its soft opening earlier this year. ![]() Menyhert, now 57, - “Chef Carl” to his friends and customers - still has lots of ideas, and he lists them on the ever-changing blackboard menu at Taste, a food emporium he and his mom co-own on Wyoming Avenue, near West Eighth Street. I said, ‘How did you know how to do that?’ and he said, ‘Oh, I have ideas.’” “He was, I think, 10, and he made me a Mother’s Day dinner, from soup to nuts. WYOMING - Carl Menyhert’s mom, Christine, remembers her son’s flair for cooking started early. Tired of ads? Subscribers enjoy a distraction-free reading experience.
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