Cigar room, open concept kitchen and two-story foyer make this Louisville house pop

Dave and Debbie Weinstein moved around the country a dozen times throughout Dave’s 40-year automanufacturing career. “Eight of those times,” Dave said, “we bought a house. So, this is number nine.”

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L.A. Angels star Albert Pujols, wife start new cafe concept that helps equip adults from vulnerable situations with vocational training, life skills

COSTA MESA (KABC) — The Los Angeles Angels missed the playoffs this year but Albert Pujols and his wife, Diedre, are keeping busy. The couple launched Open Gate Kitchen, a new cafe concept fueling social good, which equips adults from vulnerable life situations with vocational training and life skills.

Fernando Escobar is now head cook and manager of the restaurant; but a few years ago, he didn’t know where his next meal would come from. Open Gate International helped turn his life around through culinary school.

“My life was in the place of darkness and addicted to meth and alcohol and I ended up in the streets homeless,” said Escobar.

Making food takes Escobar back to days in the kitchen with his mother; Christmas with his family. It now gives him a feeling of empowerment.

“To be a part of something that could possibly help another single parent out there and another single dad to be able to get back on their feet and to provide for their kids is such a humbling experience,” said Escobar.

Diedre Pujols is the founder of the non-profit Open Gate Kitchen. The Costa Mesa restaurant offers life coaching, culinary training and job placement programs to people like Escobar.

“I couldn’t be more proud,” said Diedre.

The mission is a personal one for Pujols. Her own past struggles with addiction and bad choices help her connect with the students here.

“At 19, I didn’t even want to live anymore and so I feel like there’s a way that I can identify with a lot of these individuals who come in,” said Diedre.

Her husband, L.A. Angels first baseman, Albert Pujols, says he worked hard for his own dreams, and he’s helping his wife do the same for their community.

“Their teachers, they get the best of their students, you know, and I think, on the other side, the students put in really hard work, day in and day out, because they know that this is an opportunity or a chance and they don’t want to pass on it,” said Albert.

“Here I am you know, catering for the Los Angeles Angels and all these important people, it’s such a blessing. It is,” said Escobar.

Open Gate Kitchen is now open for dine-in, delivery and take-out options, serving up handcrafted healthy, fresh, cuisine with an international flair.

Copyright © 2020 KABC-TV. All Rights Reserved.

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Hyundai Motor partners LG to unveil interior concept for future vehicles

SEOUL, Sept. 24 (Yonhap) — Hyundai Motor Co. and LG Electronics Inc. on Thursday unveiled an interior concept for future vehicles as the two South Korean firms join hands to showcase enhanced in-car experiences.

The IONIQ Concept Cabin is designed to show that future Hyundai vehicles can be a mobility solution that reflects people’s lifestyles by integrating the large interior space and vast power supply capacity of electric vehicles (EVs) with home electronics technologies, according to the companies.



This photo provided by Hyundai Motor Co. shows the IONIQ Concept Cabin, an interior concept for future vehicles, which the automaker developed in collaboration with LG Electronics Inc. (PHOTO NOT FOR SALE) (Yonhap)


© Provided by Yonhap News
This photo provided by Hyundai Motor Co. shows the IONIQ Concept Cabin, an interior concept for future vehicles, which the automaker developed in collaboration with LG Electronics Inc. (PHOTO NOT FOR SALE) (Yonhap)

The interior concept is equipped with various car electronics products, such as clothing and shoe care devices, as well as a capsule coffee machine.

The concept cabin also features the ceiling-mounted 77-inch flexible OLED screen from LG. Users can adjust the curvature of the display that also supports a split screen, allowing two people to enjoy different content simultaneously.

The concept cabin also has UV LED light for sanitization and a bar-type floor cleaning robot.

Hyundai, South Korea’s top automaker, said it plans to offer such value-added experiences starting with its IONIQ 5 EV slated for launch early next year.

LG, a major home appliance manufacturer, has been trying to expand its presence in the mobility sector in recent years with its in-vehicle infotainment solutions. The company showcased its connected car platform at the Consumer Electronics Show in January.



a coffee cup sitting on a table: This photo provided by LG Electronics Inc. shows a capsule coffee machine installed in the IONIQ Concept Cabin, an interior concept for future vehicles, which the electronics firm introduced in collaboration with South Korea's top automaker Hyundai Motor Co. (PHOTO NOT FOR SALE) (Yonhap)


© Provided by Yonhap News
This photo provided by LG Electronics Inc. shows a capsule coffee machine installed in the IONIQ Concept Cabin, an interior concept for future vehicles, which the electronics firm introduced in collaboration with South Korea’s top automaker Hyundai Motor Co. (PHOTO NOT FOR SALE) (Yonhap)

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Foundation Kitchen’s breakthrough culinary concept is coming to Charlestown in 2021

Here at Time Out Boston, we’ve been wondering lately: What will our city look like in the future? Also, what should our city look like in the future?

Given its sky-high real estate prices and myriad challenges, Boston has become one of the toughest cities in the USA for business owners, particularly those running restaurants, cafes and bars. One local company, Foundation Kitchen, is planning on opening in Charlestown in early 2021, bringing with it a new approach to doing business.

As a shared culinary workspace, Foundation Kitchen’s main focus is to unite and promote other small food and beverage companies, something that is much needed during these challenging times. Foundation Kitchen’s co-founders, the husband and wife team of Ciaran Nagle and Tara Novak, have signed a 5,723 square-foot lease to open a new culinary production and dining destination at The Graphic Lofts in Charlestown. Located directly across the street from the MBTA’s Sullivan Square Station (Orange Line), the space will be open to the public seven days a week, offering a café, wine bar and food stalls, plus cooking classes, special events and culinary pop-ups.

“Given this shift and increased demand for more healthy, local grab-and-go dining options, takeout and delivery have skyrocketed in popularity, as customers seek creative alternatives to cooking at home night after night,” said Ciaran Nagle in a statement.

“We presently have one boutique shared commercial kitchen located in Union Square, Somerville, and we’re excited about this new location opening in Charlestown,” added Tara Novak. “This shared kitchen concept is licensed for shared-use food production, and multiple other businesses may operate from our new kitchen at The Graphic. All member companies working out of our space have their own licenses, insurance, and certification, and either work from their own designated studio space or from their own pre-scheduled space within the shared kitchen”

Companies can come in and focus on their core business – making and selling food that customers enjoy and appreciate. We also work very hard to curate a community of like-minded businesses within our facilities, creating a place where owners and employees can network, while supporting, mentoring, and motivating each other.”

Stay tuned to Time Out Boston for all the latest news on the Hub.

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Baileys’ Restaurants introduces Wing Ding Dong ghost-kitchen concept | Off the Menu

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wing ding dong

Smoked chicken wings are the featured item from Baileys’ Restaurants’ new Wing Ding Dong concept. Handout photo by Kara Bailey.


Baileys’ Restaurants has announced a new ghost-kitchen concept, Wing Ding Dong. The concept, which operates out of Baileys’ Range at 920 Olive Street downtown, features smoked chicken wings and fried-chicken sandwiches for takeout and delivery.

Owner Dave Bailey tells Off the Menu the restaurant has been testing the Wing Ding Dong menu through neighborhood delivery in recent months.

“So it’s all vetted,” he says. “We’re not just throwing something out there to see if it sticks. We’ve gotten really good feedback on it already.”

Wing Ding Dong’s wings are marinated, dry-rubbed, smoked and finished in the oven, but not deep-fried.

“They don’t need a deep-fry to be awesome,” Bailey says. “They just need a crisp-up on the skin and then they’re juicy and smoky and delicious.”

Wings are available in orders of 10, 20 or 30. Each order comes with an Alabama white-style dipping sauce. Bailey says the Alabama White’s hit of vinegar and horseradish goes especially well with poultry. Other available dipping sauces include buffalo, ranch, honey mustard, Caribbean jerk, pineapple teriyaki and peach habanero.

Wing Ding Dong’s fried-chicken sandwich features buttermilk-marinated whole breast with pickles, lettuce and Baileys’ Restaurant’s go-to Rooster mayo on a Civil Life Brewing Co. American Brown Ale beer bun.

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Concept camper van has fully removable interior … including bathroom

The European motorhome market is flush with modular camper vans, but more models than not are midsize and smaller vans with simple, compact interiors. Vans like the Pössl Vanster and Terracamper VW Terock do a great job of transforming between camping, passenger-hauling and work van duties, but they lack some of the comfort, style and amenities of full-size camper vans, most notably a proper bathroom. German RV materials specialist Vöhringer has taken the next step in modular camper van design, sizing its ConceptCamper 2021 up to a full-size 6-m (19.7-foot) Ducato with a classic European layout capable of clearing out completely to turn the van into an empty cargo van or large passenger shuttle.

Vöhringer used the Covid-19 pandemic as a jumping off point to explore the future of modularity, stating that RV buyers are on the lookout for better modular solutions in response to the flux and uncertainty we’ve seen throughout 2020. A full-size camper van for everyday driving or work use that doubles as a vacation tourer during shaky times when flying, hotels and large, crowded spaces in general remain unattractive seems like the exact type of modularity that could benefit many buyers in 2020 and beyond.

Not all camper buyers are eager to sacrifice comfort and luxury to obtain flexibility, however. Some will not be willing to squeeze into a cramped midsize or compact van, modularity or not, opting instead for the space, comfort and full amenity suite of a class-leading Fiat Ducato camper.

But why can’t they have both?

The ConceptCamper's interior layout follows the common European formula, albeit with some different functionality
The ConceptCamper’s interior layout follows the common European formula, albeit with some different functionality

Vöhringer

Vöhringer explores how its suite of lightweight interior building materials and hardware can be used to create furniture modules that are fully functional on the road but also easily removable at home. The floor plan is the classic layout we’ve seen more times than we can count in European camper vans: rear bedroom, front dinette, and central bathroom and kitchen. The big difference is that every component removes completely from the van, freeing it for cargo carry or the installation of extra rows of seating.

A critical cornerstone of Vöhringer’s work is the light, simplified plug-and-play kitchen. Like the other modules, it attaches to the floor rails, bringing everything onboard cooks need, without the size or clutter of a permanent in-van kitchen. The sunken dual-burner stove and sink unit stretches nearly the full width of the countertop, so cooks need to rely on the flip-up worktop extension and stove/sink lid for cutting and other prep work. A refrigerator at the front end of the kitchen block is positioned for indoor/outdoor access.

The compact kitchen block falls short of what gourmets on the move might desire, but the advantage in cutting its size lies in opening up enough space for a pair of longitudinal rear beds, a feat that might otherwise necessitate a move up to a larger 6.3-m+ (20.1+ ft) base van. Each of the ConceptCamper’s beds offers at least 2 m

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Avo’s Kitchen, new Goan fast-casual concept, to open in downtown St. Pete

ST. PETERSBURG — The Iberian Rooster is no more, but a new fast-casual restaurant is opening in its place from the same owner.

Avo’s Kitchen, a build-your-own-bowl concept specializing in Goan cuisine, will open on Sept. 8.

Owner Russell Andrade was forced to close the Iberian Rooster in March, part of the statewide shutdown to curb the spread of the coronavirus. Instead of reopening, he decided in June to close completely while he worked on renovating the Central Avenue space into a more pandemic-friendly quick-service concept.

The new restaurant is a nod to Andrade’s own heritage and is inspired by his grandmother, who helped design the majority of the menu.

Andrade says he saw the restaurant as an opportunity to expose St. Petersburg diners to the cuisine of Goa, a coastal state in western India and a former Portuguese colony.

“It’s not traditional Indian food,” Andrade said. “There’s a lot of pork and a lot of seafood.”

Sorpotel, a thick and spicy pork curry, was Andrade’s favorite childhood dish and is featured in several of the signature bowls, including the Avo’s Combo ($14), which comes with rice, lentils, coconut chicken, sorpotel and a chili coriander tamarind chutney. Andrade’s grandmother, who is from Goa but currently lives with his parents in Georgia, traveled to St. Pete this summer to help train the chefs to cook her family recipes.

Andrade settled on a build-your-own bowl theme for the restaurant, a fast-casual schtick that he knew Tampa Bay diners were already very familiar with. The menu also features a good number of vegan options, like the It’s Pronounced VAIGEN bowl ($14), which comes with cauliflower rice, mixed greens, chana ross (a white pea curry), curried cauliflower, herbs, chickpeas, tamarind chutney and avocado.

Other signature dishes include the Crunchy Chick ($14), which features brown rice, lentils, curried chicken salad, crispy fish, tamarind chutney, herbs, chickpeas, onions and cilantro, and the Prawn Stars ($13), a crusty bread bowl stuffed with shrimp curry, green sauce, chickpeas and onions.

With the menu pivot comes a physical reboot, too, and the restaurant now features an assembly-line ordering format where guests pick and choose from a menu and pay before sitting down. The interior space, which can seat 78 people, is now down to 35. Outside, the seating has doubled — from 20 to 40 seats.

The one thing that hasn’t changed much is the bar, Andrade said, though he suspects some menu tweaks will take place over the next couple of months.

Avo’s Kitchen will be open for lunch and dinner, Tuesday to Saturday from 11 a.m. to 9 p.m.

475 Central Ave., St. Petersburg. (727) 258-8753. avoskitchen.com.

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©2020 the Tampa Bay Times (St. Petersburg, Fla.)

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