by Ross Kingsley | Apr 27, 2025 | LIQUORS: LIFT YOUR SPIRITS
Tequila, the iconic Mexican spirit, has earned a place in global culture as a go-to drink for celebrations and social gatherings. Made from the blue agave plant, tequila is as versatile as it is flavorful, lending itself to cocktails like margaritas or being enjoyed straight. One of the most popular ways to drink tequila, however, involves salt and lime—a ritual that has sparked curiosity for decades.
The History of Tequila
Tequila’s origins trace back to 16th-century Mexico, evolving from a fermented agave beverage known as pulque. By the 17th century, distillation refined the drink into what we now know as tequila. With its denomination of origin strictly tied to regions of Mexico, tequila is a cultural symbol and a key part of Mexican heritage.
The Salt and Lime Ritual
The practice of drinking tequila with salt and lime, often called “lick-sip-suck” or “lick-shoot-suck,” became popular as a way to mask the harshness of low-quality tequila in the mid-20th century. The steps are simple:
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Lick a pinch of salt off your hand.
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Take a shot of tequila.
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Suck on a lime wedge.
This combination helps balance the flavors and smoothen the experience.
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Salt: Salt enhances the flavor by dampening the sharp alcohol burn, allowing the tequila’s natural sweetness to come through.
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Lime: Lime’s tangy acidity provides a refreshing counterbalance, cleansing the palate and masking residual harshness.
A Symbol of Celebration
While premium tequilas no longer need salt and lime to be enjoyed, the ritual persists as a fun and interactive way to drink tequila. It’s not just about taste—it’s a social activity that reflects the lively, communal spirit of Mexican culture. Whether you’re sipping or shooting, tequila remains a timeless celebration in a glass.
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and WiFi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://Churrascophuket.com/
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by Ross Kingsley | Apr 27, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Cabernet Sauvignon, often hailed as the “king of red grapes,” is a varietal that has shaped the wine industry with its bold flavors and remarkable versatility. Whether you’re a seasoned oenophile or a casual wine enthusiast, understanding this grape’s origins, history, and influence can deepen your appreciation of the wines it creates.
Origins and History
The story of Cabernet Sauvignon begins in the 17th century in France, where it emerged as a natural cross between Cabernet Franc and Sauvignon Blanc. This unassuming genesis gave rise to one of the most celebrated grape varieties in the world. Initially cultivated in the Bordeaux region, Cabernet Sauvignon quickly gained prominence due to its resilience and adaptability.
Its thick-skinned berries and ability to thrive in various climates made it a favorite among winemakers. The grape’s natural affinity for oak aging allowed it to develop complex flavors, ranging from blackcurrant and plum to tobacco and cedar. Over time, it became a cornerstone of Bordeaux’s renowned blends, particularly in the Médoc region.
Famous Wines Featuring Cabernet Sauvignon
Cabernet Sauvignon plays a starring role in some of the world’s most iconic wines. In Bordeaux, it dominates blends like those from Château Margaux, Château Latour, and Château Lafite Rothschild. These wines are known for their structure, age-worthiness, and nuanced flavors.
Beyond France, California has cemented its place as a Cabernet powerhouse, particularly in Napa Valley. Wines like those from Screaming Eagle and Opus One have achieved legendary status, offering opulent, fruit-forward expressions of the grape.
Australia’s Coonawarra region, with its terra rossa soils, produces Cabernet Sauvignon with distinctive eucalyptus and blackberry notes. Chile, particularly the Maipo Valley, delivers exceptional examples with a silky texture and minty undertones. Even emerging wine regions like South Africa and China have embraced the grape, crafting unique interpretations that showcase their terroir.
Geographical Reach
Cabernet Sauvignon is truly a global citizen. It thrives in diverse climates, from the cool vineyards of Washington State to the sun-drenched hills of Tuscany. Its adaptability allows winemakers to experiment, resulting in a wide spectrum of styles that cater to varying palates.
As you explore Cabernet Sauvignon, you’ll find that its rich history, broad geographical reach, and unparalleled versatility have secured its place as a cornerstone of the wine world. Each bottle tells a story of place, tradition, and innovation, inviting you to savor the legacy of this remarkable grape.
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 27, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
When launching a restaurant, your team isn’t just a group of employees—it’s both the backbone ad the guest interface of your establishment. From the chefs crafting impeccable dishes to the servers creating memorable guest experiences, a motivated and loyal team is essential for long-term success. But how do you foster loyalty, motivation, and high performance among your staff?
Here are three key strategies:
1. Create a Strong Culture of Communication
Effective communication sets the tone for a supportive work environment. Hold regular team meetings to discuss goals, address concerns, celebrate achievements and chart a career path forward for the top performers. Encourage open dialogue where staff feel comfortable sharing ideas or feedback. When team members know their voices are valued, they’re more likely to stay engaged and committed.
2. Invest in Personal and Professional Development
Empower your staff to solve problems on the spot, and help them grow within their roles. Offer training sessions, mentorship, and opportunities to take on new responsibilities. For example, a Line Cook aspiring to become a Sous Chef will appreciate a pathway for growth. This investment not only improves performance but also strengthens loyalty as employees see their future tied to the restaurant’s success.
3. Organize Team Events to Build Morale
Workplace camaraderie is a powerful motivator. Organize regular team-building activities, whether it’s a casual outing, BBQ party, or relevant games and friendly competitions. Events like off-site adventures give your staff a chance to bond outside the workplace, which is especially useful to improve the often tense relationship between the kitchen and service teams. These shared experiences foster trust and create a sense of belonging.
Starting a restaurant is challenging, but a motivated team can turn obstacles into opportunities. By prioritizing communication, development, and team-building events, you’ll create an environment where employees are motivated to perform their best—not just for a paycheck, but because they truly believe in the mission and each other
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 20, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
The kitchen of a professional restaurant operates like a well-oiled machine, thanks to a system called the brigade de cuisine. This hierarchy, developed by legendary French chef Auguste Escoffier, ensures every role has clear responsibilities, keeping the kitchen efficient and organized. Here’s a look at the various levels of cooks in a professional kitchen:
1. Executive Chef (Chef de Cuisine)
The head of the kitchen, the executive chef is responsible for overseeing all operations. They create menus, manage budgets, hire staff, and ensure quality. In smaller establishments, they might also handle food preparation.
2. Sous Chef
The sous chef is the executive chef’s right hand. They manage the kitchen staff, ensure dishes are prepared on time, and fill in wherever needed. Think of them as the kitchen’s second-in-command.
3. Chef de Partie (Station Chef)
Each chef de partie oversees a specific station in the kitchen. Common station chefs include:
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Saucier: Prepares sauces and sautéed items.
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Poissonier: Focuses on fish dishes.
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Grillardin: Manages grilled foods.
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Friturier: Handles fried items.
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Entremetier: Prepares side dishes, soups, and vegetables.
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Garde Manger: Responsible for cold dishes, salads, and charcuterie.
4. Pastry Chef (Chef de Pâtisserie)
Specializing in desserts and baked goods, the pastry chef often operates as a separate entity from the main kitchen.
5. Commis Chef
The commis chefs are entry-level cooks working under a chef de partie to learn the craft and assist with food preparation.
6. Kitchen Porter
These are the unsung heroes who handle cleaning, washing dishes, and basic prep work.
7. Apprentice (Stagiaire)
Aspiring chefs gain hands-on experience by shadowing seasoned professionals in a learning capacity.
From executive chef to apprentice, every role is essential in creating the seamless symphony that is a professional kitchen.
Image Credit: https://churrascophuket.com
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© Churrasco PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and WiFi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://Churrascophuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 20, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Flank steak is a distinctive cut of beef known for its strong flavor and versatility in cooking. Taken from the abdominal muscles of the cow, it’s a lean, flat piece of meat with a pronounced grain. While it isn’t the most tender cut, its rich, beefy taste makes it a favorite in many kitchens around the world.
Characteristics of Flank Steak
Flank steak is long, thin, and relatively lean, with little marbling. The visible grain running through the meat gives it a chewy texture, which can be managed with proper preparation. Marinating the steak is a common method to enhance tenderness and flavor. It’s best cooked quickly over high heat, such as grilling, searing, or broiling, to avoid drying it out.
The way it’s sliced is just as important as how it’s cooked. Cutting against the grain shortens the muscle fibers, making the steak easier to chew. It’s often used in dishes like fajitas, stir-fries, or sliced thin for salads and sandwiches.
Flank Steak Around the World
Flank steak is used in various cuisines and goes by different names depending on the region. In the United Kingdom and France, it’s called “bavette,” which means “bib.” In South America, particularly Argentina, it’s known as “vacio” and is often cooked as part of an asado (barbecue). In Italy, it’s referred to as “lombatello” and features in dishes like braciole. In Korean cooking, thinly sliced flank steak, sometimes called “chadolbagi,” is popular for grilling.
This cut’s global appeal lies in its adaptability and strong flavor. Whether it’s marinated, grilled, or slow-cooked, flank steak plays a key role in many traditional and modern dishes.
Image Credit: https://churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and WiFi for guests. See our menus, reserve your table, find our location, and check all reviews here:
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