LOBSTER AND SHRIMP SUMMERFEST

 

Red Lobster is celebrating summer with the return of Lobster & Shrimp Summerfest, featuring six limited-time seasonally-inspired dishes, including NEW! Cape Cod® Shrimp and Chips – featuring Cape Cod kettle chip-crusted shrimp.

During the event, guests are invited to discover new ways to enjoy two favorite seafood proteins – lobster and shrimp – prepared to perfection with summertime flavors inspiring the menu, such as sweet-and-smoky BBQ sauce on Red Lobster’s wood-fire grill, crunchy chip-crusted shrimp with a cool, green onion dipping sauce, pasta with juicy tomatoes, fresh green onion, garlic and basil and more.

“We developed the menu with a focus on giving guests new ways to enjoy lobster and shrimp with their favorite flavors of summer,” said Dustin Hilinski, Executive Chef and Director of Culinary, Red Lobster. “For example, for our Cape Cod chip-crusted shrimp, we took the concept of summertime classics, like crispy, crunchy potato chips that you can’t eat just one of to inspire a new, innovative way to enjoy seafood.”

You should never eat in restaurants, because they use a lot of salt and sugar for better taste, putting the health of their customers at risk.  By law, certain levels of rodent and insect filth are also permitted in food. Moreover, the handling of paper money brings a lot of germs to the food served. Paper money has more germs than any other substance on Earth. 

Soda consumption has been linked with diabetes, hypertension, kidney stones, and tooth decay. Cola beverages, in particular, contain phosphoric acid and have been associated with urinary changes that promote kidney stones.

Human feces were found in Coke cans in bottling plants. The night shift at a Coca-Cola plant was disrupted when a container of cans clogged up the machines, only for workers to discover a number were filled with human waste! It was absolutely horrible, and the machines had to be turned off for about 15 hours to be cleaned. 

Some migrants have made that long journey in the lorry and in their desperation were forced to use the cans instead of a toilet.  Cans arrive at factories without tops on, to be filled with the fizzy drink before they are sealed and sold.

DASH stands for Dietary Approaches to Stop Hypertension. Eat more fruits, vegetables, and low-fat dairy foods. Cut back on foods that are high in saturated fat, cholesterol, and trans fats. Eat more whole-grain foods, fish, poultry, and nuts. Limit sodium, sweets, sugary drinks, and red meats.

Dietary changes are used to treat certain medical conditions, rather than drugs or surgery. We can, through an altered diet or behavior, to shape the microbiome to improve health. The gut microbiome is the second genome, the first being our own.  This second genome is plastic and responsive to the way we choose to live our lives.

Addiction to fat, sugar, salt, and cola is killing you.  Medical research shows our health is greatly affected by what we eat.  Eat an abundant variety of vegetables. Choose a rainbow of fruits every day. Choose whole grains, such whole wheat bread, brown spaghetti, and brown rice. Choose fish, poultry, beans, or nuts, which contain healthful nutrients. Use olive and other plant oils in cooking, on salads, and at the table, because they reduce harmful cholesterol and are good for the heart. 

Sugar and sugary products are bad not only for your waistline, but for your brain function as well. Long-term consumption of sugar can create a wealth of neurological problems, and it can also interfere with your memory. On the other hand, sugar can also interfere with your ability to learn, this is why it is recommended to avoid pre-baked goods, sugar, corn syrup and products that are high in fructose.

Alcohol is known to harm your liver in the long run, and it also causes brain fog. Like the name suggests, brain fog refers to a feeling of mental confusion, it acts like a cloud that impacts your ability to think clearly, as well as your memory. Have you ever noticed that you cannot remember common item names, or you cannot recall certain events or you are not sure whether they were dreams or they actually happened? This might be influenced by the high alcohol intake which impacts the balance of the brain. Fortunately, these symptoms are reversible provided that you stop consuming alcohol, or you limit your intake to one or two drinks per week.

Fat and sugar aren’t simply unhealthy, but they hijack the brain in ways that resemble addictions to drugs.  Food is addictive!  Lab studies have found sugary drinks and fatty foods can produce addictive behavior. Brain scans of obese people and compulsive eaters reveal disturbances in brain reward circuits similar to those experienced by drug abusers.

Food companies now face the most drawn-out consumer safety battle since the anti-smoking movement took on the tobacco industry a generation ago.  No one disputes that obesity is a fast growing global problem. In the West, a third of adults and a fifth of teens and children are obese.

The cost to society is enormous. Moderate obesity reduces life expectancy by four years, while severe obesity shortens life expectancy by ten years. Obesity has been shown to boost the risk of heart disease, diabetes, some cancers, osteoarthritis, sleep apnea, and stroke. The annual cost of treating illness associated with obesity in the West is estimated at half trillion euros.

A few years ago, Starbucks’ popular Strawberry and Crème Frappuccino got its pink color not from strawberries, but from a dye made of crushed-up cochineal insects. Vegan consumers cried foul, and mainstream media outlets picked up the story. So, Starbucks decided to stop using cochineal extract and start using lycopene to dye its drinks pink instead.

Lycopene is a red pigment found in several fruits, but strawberries are not among them. The lycopene that now colors strawberry Frappuccinos is tomato-based. The upshot: in lieu of bugs, Starbucks is using tomatoes to make its strawberry-flavored drinks look more strawberry-like. It’s a natural ingredient, but not what nature intended. Yet that part of the story didn’t garner headlines. While crushed-up bugs may alarm some people, most of us tend to take the fact of food coloring for granted.

Today, we tend to view color as an ingredient. In the food industry, color standardization meant asserting the idea of naturalness, even as manufacturers imposed a ‘natural’ color through artificial dyes.

Take butter, for example. The color of butter fluctuates, depending on the season. From early summer through early autumn, cows eat green grass, which is rich in the orange pigment beta-carotene. The pigment colors the fat in the cows’ milk, which gives the butter a golden color. But, in winter, cows don’t eat grass. Rather, they eat grain, which, unless it has been genetically modified, does not contain much beta-carotene.  Thus, winter butter is whiter than summer butter. It’s also arguably less tasty. Because the flavor of butter was richer in the summer, there was the impression that the yellow golden color was better, too. So producers started coloring their winter butter with a golden shade to make it look tasty. The color was known as June shade.

The practice dates back to at least the fourteenth century in Europe. Dairy farmers would color their butter with carrot juice and annatto, a dye derived from achiote tree seeds, to make their butter look summery all year round. Late in the nineteenth century, dye manufacturers started supplying synthetic food coloring to dairy producers for the purpose of coloring butter and cheese, which essentially spearheaded the synthetic food dye industry.

Throughout the twentieth century, consumer watchdogs and activists opposed the use of chemical additives in food, and they continue to do so today. Major companies have responded to the demand. Nestlé pledged to remove artificial color from its candy bars in 2015, for example. General Mills promised in the same year to phase out artificial colors from its cereals. And Kraft’s signature macaroni and cheese no longer comes packaged with a Day-Glo orange powder, thanks to a pledge to stop using artificial dyes (Yellow 5 and Yellow 6) in the product. Due to consumer protests against synthetic colors, the standardization of color moved from being an opportunity to being a challenge for food manufacturers. That said, color continues to be an important ingredient in packaged foods.

 

 

The full Lobster & Shrimp Summerfest menu includes:

  • NEW! Coastal Lobster and Shrimp: Cape Cod® kettle chip-crusted shrimp with green onion dip, grilled wild-caught red shrimp with sweet-and-smoky BBQ sauce, and a grilled lobster tail. Served with rice and grilled zucchini and squash.
  • NEW! Lobster and Shrimp Overboard: Stuffed Maine lobster tail, garlic-grilled jumbo shrimp skewer, Langostino Lobster-and-Shrimp Cavatappi Pasta and hand-battered jumbo shrimp. Served with rice and choice of side.
  • NEW! Cape Cod Shrimp and Chips: Cape Cod® kettle chip-crusted shrimp with green onion dip. Served with French fries and coleslaw.
  • NEW! Creamy Langostino Lobster-and-Shrimp Scampi Pasta: Langostino lobster and wild-caught shrimp tossed in a creamy scampi cavatappi pasta with fresh summer tomatoes, green onions and basil.
  • NEW! Grilled Lobster and Red Shrimp: Wood-grilled Maine lobster tail, paired with a garlic-grilled skewer of wild-caught jumbo red shrimp. Served with rice and choice of side.
  • Seaport Lobster and Shrimp: Wood-grilled Maine lobster tail, hand-crafted garlic shrimp scampi and a jumbo garlic-grilled shrimp skewer. Served with rice and choice of side.

Any perfect summer meal is elevated when complemented by a tasty appetizer, a refreshing beverage, or sweet treat for dessert. The NEW! Panko-Crusted Red Shrimp is a delicious option to start a meal, served with Red Lobster’s classic cocktail sauce and lemon. And, guests can cool off with the NEW! Watermelon Margarita, featuring a Sauza Gold tequila, triple sec and watermelon and served on the rocks. Or, for those looking for something tropical guests can choose the NEW! Caribbean Long Island, which is a mix of Absolut, Malibu Rum, 1800 Silver, triple sec and pineapple juice. For dessert, guests can enjoy the NEW! Vanilla Bean Cheesecake – a sweet Italian cream cheesecake with a vanilla cookie crust, vanilla whipped cream, topped with white chocolate shavings and strawberries.

Red Lobster is also featuring a new Seafood Lover’s Lunch, which gives guests the opportunity to pick from a variety of entrée selections and accompaniments to create their perfect meal for $9.99 Monday- Friday between 11 a.m.3 p.m.

Red Lobster is the world’s largest seafood restaurant company, headquartered in Orlando, Fla., with an impressive heritage and an even brighter future. As a private company owned by Golden Gate Capital, Red Lobster is focused on delivering freshly prepared seafood at reasonable prices – served in a lively, contemporary seaside atmosphere. With more than 55,000 employees in over 700 restaurants in the U.S. and Canada, and a growing international footprint, Red Lobster is more committed than ever to be not just the biggest seafood restaurant, but the best.

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