![]() ![]() Jeff Martin, owner of La Frenz Winery just down the road from the proposed development, echoed those concerns. Every single person, the only way you can go anywhere, to get a litre of milk, go to school, go to work, go anywhere, you drive." And there's not much of it left," he said. He also worries about the environmental impact of adding many more cars to the area. "So my wife and I sent out an email to a bunch of our friends and neighbours and it kind of snowballed from there with a lot of grassroots people, just us disorganized bunch of neighbours and concerned citizens saying 'What the - ?'"īilodeau has concerns about the wildlife that use that area including elk, bears, cougars and owls, and as a farmer, worries that a large development will lead to water supply issues. We were just shocked at how big this suburban development was going to be out in the country," Bilodeau said. The website explains that the 49-hectare plot is proposed to hold "approximately 324 single and multi-residential housing units, and will be complemented by a neighbourhood park, community park and a look-out park which will all be connected by a trail system," with 32.5 per cent of the property set aside for "environmental/conservation purposes."įor nearby residents and vineyard owners John Bilodeau and his wife Gjoa Taylor, the plans felt like like a punch to the gut. Plans for a 320-plus unit development in the hills above Penticton's Naramata Bench are ruffling some feathers among residents concerned it will drastically change and irreversibly damage the community and its economy.Ĭanadian Horizons, the Vancouver-based company behind Sendero Canyon, posted informational signage and created a public consultation website this spring, sharing detailed plans for its development at 1050 Spiller Road. with cilantro-and-yuzu fried oyster sandwiches chicken lollipops in tamarind chile de arbol sauce an al pastor-inspired hot dog fried chicken with a blue corn biscuit and chile poblano gravy and more.Proposed 320+ unit development on Naramata Bench ruffling feathers in Penticton. Macheen pops up at night Thursday to Saturday from 4 to 8 p.m. there are chorizo breakfast sandwiches featuring scrambled eggs and truffled gravy salsa macha smoked-salmon avocado toasts wagyu pastrami burgers with scrambled eggs and mustard aioli, among others, plus a full coffee bar from Cafe Cafe with cafe de olla, lavender horchata and more. Macheen can now be found taking over the kitchen of Distrito Catorce, also in Boyle Heights, with a gastropub-leaning menu of breakfast burgers and other bites in the morning, and chef-y sandwiches and hot dogs in the evening. Macheen chef-founder Jonathan Perez continues to serve some of L.A.’s best breakfast burritos and breakfast tacos out of Boyle Heights’ Milpa Grill, but this month he added a new location for his modern-Mexican pop-up’s appearances and with it an entirely new menu and focus. In addition to hand-rolled bagels with a range of flavored spreads, Modern Bread and Bagel serves cookies, doughnuts, tea cakes, muffins, rugelach and other baked goods, all gluten-free, plus salads, bagel sandwiches, house-cured fish and coffee. Western Ave., Los Angeles, (323) 380-7019, Modern Bread and BagelĪ New York City gluten-free bagel shop and bakery has expanded west with a location that’s now open at the Village shopping center in Woodland Hills. Le Coupé is open Tuesday to Sunday from 11 a.m. While Le Coupé's format is takeout-oriented, limited seating is available. Sides include Anson Mills blue-corn cornbread made with duck fat and brown butter puffed chicken skins tossed in Southern seasoning made by Craig Walker’s adoptive cousin mustard-and-chive potato salad queso fresco corn ribs and fusilloni mac and cheese, with salads such as a lardon-topped wedge and compressed melon with feta, saba and pistachio. Last weekend the duo relaunched Le Coupé as a casual fried-chicken shop in Hollywood specializing in 24-hour-buttermilk-brined chicken thighs that are fried and then glazed with a honey-and-chile sauce - available pounded and served bone-in, or on a sandwich - with method and flavor inspired by Craig Walker’s south Louisiana roots. Craig and Kristen Walker, a chef and an events specialist, respectively, began selling fried chicken first out of their home, then a cloud kitchen, to offset lost work. ![]() A pandemic-era pivot by a husband-and-wife team is now a bricks-and-mortar restaurant in Hollywood. ![]()
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