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By Brad Schleicher | March 10, 2007
What it is -- A new snack by Madhouse Munchies What we like about it --The sweet barbecue flavor of these kettle-cooked chips is mild and clean with very little grease. The chips contain all-natural ingredients and no trans fats. What it costs --$1.25 per 1.5-ounce bag Where to buy --Available at Giant Per serving (1 1/2 ounces) --220 calories, 13 grams fat, 1 gram saturated fat, 23 grams carbohydrate, 4 grams protein, 0 grams fiber, 0 milligrams cholesterol, 300 milligrams sodium
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FEATURES
By Brad Schleicher | March 10, 2007
What it is -- A new snack by Madhouse Munchies What we like about it --The sweet barbecue flavor of these kettle-cooked chips is mild and clean with very little grease. The chips contain all-natural ingredients and no trans fats. What it costs --$1.25 per 1.5-ounce bag Where to buy --Available at Giant Per serving (1 1/2 ounces) --220 calories, 13 grams fat, 1 gram saturated fat, 23 grams carbohydrate, 4 grams protein, 0 grams fiber, 0 milligrams cholesterol, 300 milligrams sodium
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ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Restaurant Critic | May 1, 1992
Right now you'd be hard pressed to find a better place than the newly opened L&N Seafood for a moderately priced fish dinner. (That's assuming you get over the shock any Baltimorean would feel when he realizes there's no crab on the menu.) Once L&N gets discovered, though, watch out. This place is going to be a zoo.The first L&N Seafood opened in an old L&N train station in Knoxville, Tenn. That was 10 years ago during the World's Fair; since then the chain has been so successful nearly 40 L&Ns have been established from New York to Texas.
NEWS
By RUSS PARSONS | August 2, 2006
Along with the smells of ripe tomatoes and perfect peaches, wood smoke is an integral part of summer's sweet perfume. It lends depth to the flavor of chicken, sweetens the taste of pork and helps give steak its sizzle. It's so delicious that some restaurants even build their menus around it. But until fairly recently, it was pretty difficult to get that bouquet in your backyard. Now all that has changed. Cooking with real wood flavor has become so easy you can do it every day. You can't just go lighting any old logs you find.
NEWS
By Fort Worth Star-Telegram | May 5, 1993
WEATHERFORD, Texas -- A partially clad man led law enforcement authorities on a televised three-county chase after he supposedly struck a Mesquite police officer with his car.The chase, which reached speeds as high as 120 mph near its conclusion, wound through Mesquite, Grand Prairie, Dallas, Arlington and downtown Fort Worth in North Texas yesterday.Several helicopters and more than 20 police vehicles pursued the fleeing car. The roving caravan was broadcast live on KXAS-TV and KDFW-TV.Law enforcement officials forced the red Chrysler LeBaron off Interstate 20 in Weatherford, about 20 miles west of Fort Worth.
FEATURES
By Joanne E. Morvay | July 11, 2001
Item: Jack Daniel's Old Time Quality Grilling Sauce What you get: 1 pint sauce (a serving is 2 tablespoons) Cost: About $3.25 Nutritional content: 45 calories, 0 grams fat, 0 grams saturated fat, 310 milligrams sodium, 10 grams carbohydrates, 9 grams sugars Preparation time: Open bottle and use Review: Although we grill year-round now, there's still something unique about grilling in summer. Just in time for the hot weather comes a trio of grilling sauces from Jack Daniel's. We tried the Tennessee Hickory Mesquite, a tangy blend of tomatoes, vinegar, hickory and mesquite flavorings and the aforementioned whiskey; sweetened with corn syrup and "raisin concentrate."
NEWS
By KNIGHT RIDDER/TRIBUNE | July 4, 1998
MESQUITE, Nev. -- In a state known for attracting risk-takers, in a once-sleepy town that has taken a few itself, up to 1,000 people will plunk down $50 apiece next weekend for a chance to outrun a dozen hungry 1,000-pound bulls.Borrowing a page from Pamplona, Spain, and ignoring the protests of animal-rights activists, the Mesquite Resort Association -- made up of three of the five casinos in this, Nevada's fastest-growing city -- will sponsor America's first "running of the bulls" July 11.Its sponsors intend it to be an annual event -- one they hope will boost tourism during the slow summer months and help the young boom town become better known.
FEATURES
By Mary Maushard | July 30, 1992
It's always a pleasant surprise when a restaurant is better than you expected it to be.I was certainly surprised when my family dined at L&N Seafood in Towson. Opened this spring on York Road as part of Towson Commons, L&N is a chain restaurant that doesn't act like one.What sets L&N apart most is its exemplary service. That is not to slight the food, which was plentiful, fresh and flavorful.It's just that our waitress was so knowledgeable, friendly and helpful that we were amazed. She was particularly attentive to the needs and wants of our daughters -- suggesting Shirley Temples to begin, bringing straws with their water and asking if she should have their entrees cooked before ours.
NEWS
By RUSS PARSONS | August 2, 2006
Along with the smells of ripe tomatoes and perfect peaches, wood smoke is an integral part of summer's sweet perfume. It lends depth to the flavor of chicken, sweetens the taste of pork and helps give steak its sizzle. It's so delicious that some restaurants even build their menus around it. But until fairly recently, it was pretty difficult to get that bouquet in your backyard. Now all that has changed. Cooking with real wood flavor has become so easy you can do it every day. You can't just go lighting any old logs you find.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | October 19, 1995
Also, in the review of Stixx Cafe that appeared in Thursday's Live section, the owner's name was incorrect. Kang Yi took over the restaurant in May.The Sun regrets the error.Contrary to popular belief, Citronelle chef Michel Richard didn't introduce California cuisine to Baltimore. Tzu Yang did.Tzu Yang, an owner of Kawasaki and a partner in the city's two Uncle Lee's restaurants, is also the owner of Stixx Cafe in Pikesville. From the moment it opened in early 1990, Stixx sported a casual-chic California decor and specialized in a cuisine that emphasized fresh vegetables and fish and simple grills, all with Pacific Rim and Southwestern overtones.
FEATURES
By Joanne E. Morvay | July 11, 2001
Item: Jack Daniel's Old Time Quality Grilling Sauce What you get: 1 pint sauce (a serving is 2 tablespoons) Cost: About $3.25 Nutritional content: 45 calories, 0 grams fat, 0 grams saturated fat, 310 milligrams sodium, 10 grams carbohydrates, 9 grams sugars Preparation time: Open bottle and use Review: Although we grill year-round now, there's still something unique about grilling in summer. Just in time for the hot weather comes a trio of grilling sauces from Jack Daniel's. We tried the Tennessee Hickory Mesquite, a tangy blend of tomatoes, vinegar, hickory and mesquite flavorings and the aforementioned whiskey; sweetened with corn syrup and "raisin concentrate."
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | October 4, 1998
I was glad to hear that O'Learys had reopened last spring after being closed for several months. It was and is a small, pleasant seafood restaurant with a view of the water. What more could you want when you eat out in Maryland's historic port city?Well, you might want lower prices. When I reported the reopening last March, the new owners, Paul Meyer and Charles Bauer, planned to keep entrees under $20. That didn't happen, and you can expect to spend lavishly here. But if that isn't a problem, you should have a very good time.
NEWS
By KNIGHT RIDDER/TRIBUNE | July 4, 1998
MESQUITE, Nev. -- In a state known for attracting risk-takers, in a once-sleepy town that has taken a few itself, up to 1,000 people will plunk down $50 apiece next weekend for a chance to outrun a dozen hungry 1,000-pound bulls.Borrowing a page from Pamplona, Spain, and ignoring the protests of animal-rights activists, the Mesquite Resort Association -- made up of three of the five casinos in this, Nevada's fastest-growing city -- will sponsor America's first "running of the bulls" July 11.Its sponsors intend it to be an annual event -- one they hope will boost tourism during the slow summer months and help the young boom town become better known.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | October 19, 1995
Also, in the review of Stixx Cafe that appeared in Thursday's Live section, the owner's name was incorrect. Kang Yi took over the restaurant in May.The Sun regrets the error.Contrary to popular belief, Citronelle chef Michel Richard didn't introduce California cuisine to Baltimore. Tzu Yang did.Tzu Yang, an owner of Kawasaki and a partner in the city's two Uncle Lee's restaurants, is also the owner of Stixx Cafe in Pikesville. From the moment it opened in early 1990, Stixx sported a casual-chic California decor and specialized in a cuisine that emphasized fresh vegetables and fish and simple grills, all with Pacific Rim and Southwestern overtones.
NEWS
By Fort Worth Star-Telegram | May 5, 1993
WEATHERFORD, Texas -- A partially clad man led law enforcement authorities on a televised three-county chase after he supposedly struck a Mesquite police officer with his car.The chase, which reached speeds as high as 120 mph near its conclusion, wound through Mesquite, Grand Prairie, Dallas, Arlington and downtown Fort Worth in North Texas yesterday.Several helicopters and more than 20 police vehicles pursued the fleeing car. The roving caravan was broadcast live on KXAS-TV and KDFW-TV.Law enforcement officials forced the red Chrysler LeBaron off Interstate 20 in Weatherford, about 20 miles west of Fort Worth.
FEATURES
By Candyce H. Stapen and Candyce H. Stapen,Contributing Writer | November 8, 1992
In Tucson, just after a rainfall, the desert smells like creosote and sage. Explore higher in the red rock mountains that ring the city, and the towering saguaros point the way into a landscape where jack rabbits and prairie dogs cool off in the shade of mesquite trees, javelinas leave tracks in the sand and the wind carries the scent of pine and the buzzing of bees.Here the boulders reveal ancient petroglyphs, the age-old secrets of the Hohokam Indians, "the vanished ones" who disappeared by the mid-15th century, leaving behind rock designs and pottery shards.
FEATURES
By Candyce H. Stapen and Candyce H. Stapen,Contributing Writer | November 8, 1992
In Tucson, just after a rainfall, the desert smells like creosote and sage. Explore higher in the red rock mountains that ring the city, and the towering saguaros point the way into a landscape where jack rabbits and prairie dogs cool off in the shade of mesquite trees, javelinas leave tracks in the sand and the wind carries the scent of pine and the buzzing of bees.Here the boulders reveal ancient petroglyphs, the age-old secrets of the Hohokam Indians, "the vanished ones" who disappeared by the mid-15th century, leaving behind rock designs and pottery shards.
NEWS
May 9, 1991
County Executive Robert R. Neall has announced the county winners ofthe fourth annual "Maryland You Are Beautiful" Senior Citizen Creative Writing Contest, sponsored by the Office of the Governor and the Maryland Office on Aging. A grand-prize winner will be selected from the first-place winners of each county contest. This year's topic is "Maryland Through Your Eyes."The county's first-place winner is Ross Coggins, a foreign service officer with the Agency for International Development. A resident of Sherwood Forest, he is married and has two daughters and three grandchildren.
FEATURES
By Mary Maushard | July 30, 1992
It's always a pleasant surprise when a restaurant is better than you expected it to be.I was certainly surprised when my family dined at L&N Seafood in Towson. Opened this spring on York Road as part of Towson Commons, L&N is a chain restaurant that doesn't act like one.What sets L&N apart most is its exemplary service. That is not to slight the food, which was plentiful, fresh and flavorful.It's just that our waitress was so knowledgeable, friendly and helpful that we were amazed. She was particularly attentive to the needs and wants of our daughters -- suggesting Shirley Temples to begin, bringing straws with their water and asking if she should have their entrees cooked before ours.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Restaurant Critic | May 1, 1992
Right now you'd be hard pressed to find a better place than the newly opened L&N Seafood for a moderately priced fish dinner. (That's assuming you get over the shock any Baltimorean would feel when he realizes there's no crab on the menu.) Once L&N gets discovered, though, watch out. This place is going to be a zoo.The first L&N Seafood opened in an old L&N train station in Knoxville, Tenn. That was 10 years ago during the World's Fair; since then the chain has been so successful nearly 40 L&Ns have been established from New York to Texas.
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