A New Side Dish for Summer - Minnesota Monthly

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Lemony Quinoa Kale Salad with optional chickpeas

PHOTOGRAPHY TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

If you’re invited to a backyard cookout, will your hosts and other guests expect that you’ll show up with the same side dish in hand that you bring to every get together? Throw them a curve ball and arrive with something unexpected in that plastic-wrapped bowl of yours.

Here are recipes by Twin Cities chef and cookbook author Robin Asbell, which appeared in Real Food, that will help you embrace a new side for summer. The citrusy quinoa salad could also serve as a main dish with optional add-ins. You’ll find a salad that brings the flavors of elotes Mexican sweet corn and yellow rice together in one dish. And summer is the perfect time to whip up a batch of pesto when basil is at its peak. Why not use it to make a flavorful take on potato salad? Go crazy.

Lemony Quinoa Kale Salad

Makes 4 Servings

Quinoa cooks in just 15 minutes, which is plenty of time to prep the kale and dressing to finish the dish. The secret to making delicious kale is not cooking it, but “massaging” it with an acidic dressing so that the sturdy structure of the leaves is broken down and the dressing seeps into the cells of the leaves. You can boost the protein in this dish and make it a vegetarian main course by adding a can of black beans or chickpeas.

1 cup quinoa
1½ cups water
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
½ teaspoon sugar
½ teaspoon salt
3 cups chopped kale, packed, about half a bunch
¼ cup slivered red onions
3 large tomatoes, cubed
canned black beans or chickpeas (optional)

1. In a small pot over high heat, bring water to a boil, then stir in the quinoa. Reduce the heat to low and cover. Cook for 15 minutes until all the liquid is absorbed. Remove from heat and uncover, fluff and let cool.
2. In a large bowl, combine the lemon juice, olive oil, sugar and salt and whisk to mix. Add the kale and toss, then knead and massage with your fingers for 1 or 2 minutes to soften and break down the kale in the dressing. Let stand while the quinoa cools, then add the onion, tomatoes and cooled quinoa and toss to mix. Serve immediately or cover tightly and refrigerate for up to 3 days.

Elotes Rice Salad

PHOTOGRAPHY TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

Elotes Rice Salad

Makes 6 Servings

Elotes is the addictive street-food sweet corn sold in Mexico that is growing in popularity in the U.S. Grilled or steamed corn on the cob is slathered with lime and mayonnaise, then sprinkled with chili powder and crumbled fresh cheese. This salad puts the flavors of elotes and yellow rice in one dish. If you are grilling in the days before making this salad, grill 4 extra ears of corn on the cob, and use the kernels in this salad for a slightly smoky, charred taste.

1 tablespoon extra-virgin olive oil, divided
1 small shallot, minced
3 cloves garlic, chopped
½ teaspoon turmeric
1 cup basmati rice
1½ cups water
½ teaspoon salt
4 ears corn on the cob, to make 3 cups kernels (or leftover grilled corn)
½ cup mayonnaise
2 tablespoons fresh lime juice
½ teaspoon chili powder, plus more for garnish
2 scallions, chopped
1 large red bell pepper, chopped
1 cup (4 ounces) cotija cheese, crumbled
½ cup fresh cilantro leaves

1. In a medium saucepan, warm half of the olive oil over medium heat. Add the shallot and garlic and stir until softened, about 1 minute, then add turmeric and stir for 1 minute. Add the rice and stir until it is hot and well coated with oil. Add the water and salt and increase the heat to bring to a boil, then reduce to low, cover and cook for about 15 minutes. When all the water is absorbed, remove the rice from the heat and let stand for at least 5 minutes before uncovering and letting cool completely. Reserve.
2. If using grilled corn, just cut the corn from the cobs. To cook raw corn, cut the corn from the cobs, then drizzle the remaining olive oil in a large skillet and place it over medium-high heat. When hot, add the corn and sauté for about 3 minutes, until lightly browned and crisp-tender. Let cool completely.
3. When the corn has cooled, transfer to a large bowl and add the mayonnaise, lime and chili powder and stir to mix. Stir in scallions, red pepper and cotija cheese, then add the cooled rice and fold into the mixture.
4. Serve in a bowl, sprinkled with cilantro and, if desired, more chili powder. If not serving immediately, cover tightly and refrigerate for up to 4 days.

Pesto Potato Salad

PHOTOGRAPHY TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

Pesto Potato Salad

Makes 6 Servings

Summer is the best time to whip up a batch of pesto: Basil is at its peak and its prices are low. In its birthplace of Genoa, Italy, pesto is often served with potatoes and pasta, so why not use it to dress cold potatoes? This side can serve more like a main dish with the optional addition of grilled shrimp.

2 pounds Yukon Gold potatoes
1 cup fresh basil
1 cup fresh parsley
2 cloves garlic, sliced
¼ cup pine nuts
½ teaspoon salt
½ cup shredded Parmesan cheese
½ cup extra-virgin olive oil
2 large tomatoes, chopped
1 pound large shrimp, optional

1. Place the whole potatoes in a large pot. Add cool water to cover by 1 inch, and place over high heat. Bring to a boil and cook for about 20 minutes, depending on the size of the potatoes. When the potatoes are tender when pierced with a knife, drain and let cool. When cool, cut in cubes and place in a large bowl.
2. While the potatoes cook, place the basil, parsley, garlic, pine nuts, salt and Parmesan cheese in a food processor or blender. Process to make a smooth paste, scraping down as necessary. Add the olive oil and process to make a smooth pesto.
3. Scrape the pesto into the bowl with the potatoes and toss gently to coat the potatoes evenly. Serve topped with chopped tomatoes.
4. If serving with shrimp, peel and devein shrimp, then either grill or sauté until pink. Arrange the shrimp on top of the potato salad.

Cook’s Note: For additional ideas, vinaigrettes and other dressings we usually pour over greens are good on potatoes, too.

Hungry for More?

Try these other side dishes I have highlighted on this site.

Radish, Hearts of Palm, and Tomato Salad with Cheese Mojo Recipe
Punch up your salad selection by adding the zip of radishes.

Watermelon Salad with Mint Recipe
Watermelon, cucumber, tomatoes and mint make a refreshingly juicy and zingy salad.

Make a Spud Salad Switch
Mix it up this season with new twists on potato salad recipes—plus, potatoes offer more nutrients than you might think.

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Get That Cake - FORAGE - SRQ Magazine

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Assuming you are familiar with the delicious marvel of a crab cake already, it’s time to familiarize yourself with a “Reef Cake.” The new Southside Village eatery is caking up all kinds of creations to create your ideal sandwich from the sea. Locally-sourced fish come fresh from a St. Pete seafood purveyor, and are then filetted and assembled into handcrafted fish cakes with minimal breadcrumbs or filling. These delightful patties from Gulf waters and beyond are baked, then briefly seared to achieve a satisfying texture. The hockey-puck-size victuals eventually resemble your tried-and-true crab cake. When former New Englander Mike Martin was looking for a different way to cook his almost daily intake of seafood, these experimental patties became a real showstopper at the dinner table one night with his wife.  “Our Asian-inspired salmon cakes were not only the first cakes that evolved, but also my personal favorite,” says Martin. “The flavor and texture of this cake pairs wonderfully with the crunch and flavors of our house red cabbage slaw. The combination of fresh ginger and sesame oil make this dish a deep dive into some awesome Asian flavors.”

OWNER AND SEAFOOD CONNOISSEUR MIKE MARTIN WANTS TO SHARE A BEER WITH YOU. PHOTOGRAPHY BY WYATT KOSTYGAN

Build your own reef cake creation off of the protein of your choice—from local Jamaican jerk grouper, Cajun red snapper and Gulf shrimp to outliers like Chilean salmon, Maryland jumbo lump crab and New England lobster. Next, choose your “cake bed” preference from organic arugula, spring mix, organic baby spinach, kale or romaine (for low-carb options), or a baked baguette or brioche bun for the full handheld experience. Meanwhile, specialty “enhancers’’ (sauces Martin put zeal into creating for his fellow condiment lovers) allow you to add onto your masterpiece and kick your cake up a few notches. “We want our sauces to ‘enhance’ the meal, not take over and dominate the main protein,” he says. “When we constructed our jerk grouper cakes, it was a simple decision to pair that with our house-made Caribbean salsa. The spices and herbs in the cake are quickly complemented by the bright citrus-y flavors of pineapple-based salsa.” Summer corn relish, macadamia nut pesto, cilantro avocado crema, firecracker sauce, orange ginger, teriyaki, scampi sauce, key lime tartar, the list of enhancers goes on. And from there, customers can get greedy with it, adding on grilled pineapple, jalapenos, dill pickles, applewood smoked bacon, vine-ripened tomatoes and more. The versatility you have with personalizing your own cake is what keeps you coming back to try out new flavor combinations and a different fusion of fixings. 

A SPREAD OF FISH AND CRAB CAKE VARIATIONS SERVED UP ON A SILVER PLATTER WITH SIDE DISHES OF ROASTED TRICOLORED POTATOES AND A SPRING MIX SALAD. PHOTOGRAPHY BY WYATT KOSTYGAN

Or, go in on the Island Charcuterie Board, which steps up your typical meat and cheese grazing board by incorporating a surf and turf verve. Presented with poached cocktail shrimp, Maryland jumbo lump crab, grilled pineapple, heirloom grape tomatoes and deviled eggs, the assorted Boar’s Head meats and cheeses surprisingly pair well with the seafood flavorings, cocktail sauce, Dijon mustard and assorted water crackers. Finish your meal on a sweet and tart note with key lime pie for dessert or a flight of Florida craft beers from a draft selection of breweries from Sarasota, Tampa and mile markers in-between. It’s easy to get sucked in for longer than you planned, sitting back and enjoying the islandy feel of the restaurant that’s gone full steam ahead with the nautical and reggae theme. Rattan light fixtures hang from the ceiling while fish netting, seashells, driftwood accents and jute rope in sailor knots sporadically adorn the booths and walls—walls that are covered in larger-than-life murals by the Vitale Bros. of Tampa Bay Street Artist Collective. Painted shapes of octopus, lobster, hogfish, turtle, crab, snook and flowing seaweed grace the walls. Meanwhile, local carpenter Dave Cornell collaborated with Martin to come up with the idea for custom-made tabletops when Martin sourced coveted vintage Gulf Coast Florida postcards from eBay. Old images of Siesta Key, Longboat Key and Anna Maria Island—along with shots that date back pre-Sunshine Skyway Bridge, Marina Jack and Miramar Hotel—are arranged across the entire bar top, with some laid on their back to show off evocative, time-stamped messages to loved ones in cursive handwriting. “Sarasota natives really get a kick out of seeing these nostalgic images of the area—they usually end up sharing their memories and stories from the past with me,” he says. 

FLORIDA POSTCARDS AND JAMAICAN MAGAZINE TEAR OUTS. PHOTOGRAPHY BY WYATT KOSTYGAN.

Martin scored more gems on eBay—a stack of 1970s and 1980s Jamaican reggae magazines—to use in the decor. Pages of vintage print were ripped out, glued and then glossed over each dining table for the guests’ reading enjoyment. “It was odd, actually, I noticed all the ones I purchased came from this one seller named Rank’n Dan from St. Augustine,” laughs Martin. “I thought it was so funny and cool that this guy had hoarded all these magazines from Jamaica, and lived just on the other coast. I decided to name a reef cake in his honor.” Diners will find under ‘Our Suggestions’ on the menu: Rank’n Dan. Enjoy a Cajun snapper and shrimp cake slider served with Old Florida gourmet lime tortilla chips, Caribbean salsa and a cold Red Stripe beer. Ya Mon.  SRQ    

Reef Cakes, 1812 South Osprey Ave., Sarasota, 941-444-7968, reefcakes.com, @reefcakes.

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For one fan of White House history, old wedding cake is a tasty collectible - The Washington Post

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Dave Emge was not invited to the wedding of Patricia Nixon and Edward Cox, held at the White House on June 12, 1971, but he has three pieces of wedding cake from those nuptials. You could probably eat them, but he says you probably shouldn’t.

People collect all sorts of things. Dave collects things connected to the White House, specifically the ephemera related to social events at 1600 Pennsylvania Ave. NW.

Dave used to volunteer there, starting when Richard Nixon was president. He was just 17 when he started coming down from Linthicum, Md., where he still lives, to help out at big events: placing flower arrangements, checking place cards, running errands, etc.

That’s how he found himself in the White House kitchen some time after Tricia Nixon’s wedding.

Remembered Dave: “The chef one day said to me, ‘Would you like some cake?’ ”

They walked into a freezer, where a shelf was packed with little white cardboard boxes, each entwined with a silver cord, and adorned with the letters “P” and “E” and the date of the wedding. These were wedding leftovers, still in their souvenir sarcophagi.

Dave later bought two other pieces of Nixon-Cox cake from a collector. This year, like the Nixon-Cox marriage, those bits of cake turned 50.

Tricia and her mother had opted for a lemon-flavored pound cake: four tiers of real cake and two tiers of cardboard covered in icing. The whole thing weighed 350 pounds and was nearly eight feet tall. It was decorated with life-size lovebirds, each holding a wedding ring in its beak. At the top was a tiny Rose Garden gazebo made of sugar.

Like so much that happened during Nixon’s presidency, the wedding cake managed to become controversial. Chef Henry Haller had given out the recipe earlier, and several newspapers had baked it with disappointing results. The New York Times said the cake was “mush on the outside and soup on the inside.”

The Washington Post’s Sarah Booth Conroy wrote: “No matter how you slice it, Tricia Nixon’s wedding cake has already given indigestion to food writers across the country.”

It turned out Heller had shared a scaled-down recipe that did not translate well to home kitchens. He clarified that bakers needed to put a two-inch-wide brown paper collar around the top of a 12-inch pan, a detail that did not mollify citizens who had already committed the whopping 21 egg whites required to make cake and icing for 25 people.

But Post food writer Mary Laster gave it a try and said the cake came out to perfection. (If you want the recipe, send me an email, and I’ll send it to you.)

There were 400 guests at the wedding. The cake was meant to serve 600 people. The Post noted that “there will be souvenir boxes of cake in addition, for the guests to take home.”

And that’s what Dave has.

Royalty and cake seem to go together. Let them eat it, said Marie Antoinette. A piece of fruitcake from the wedding of Prince William and Catherine, Duchess of Cambridge, sold for $7,500 in 2014. In 1998, cake from the 1937 wedding of Edward VIII and Wallis Warfield Simpson sold for $29,900.

I asked Dave how much he’d take for a piece of Tricia’s cake. He said in the $500 to $1,000 range.

“People might think that’s a little high,” he said.

Dave is 67 and semiretired. Most of his career has been spent working at a bank. As a young man he announced he would run for president in 2000. That didn’t happen, but he did run, unsuccessfully, for the Anne Arundel County Council in 1982.

“What became the big interest to me was protocol,” he said. Dave became fascinated by the planning and execution of official events, the written and unwritten rules, the memorabilia, the memories.

He visited women’s groups to deliver a presentation he called “Host to the World.” In it, he described official White House dinners, from the time the invitations are sent out until the First Couple’s last wave from the North Portico.

One thing has eluded Dave: “After working on those dinners, I’ve never been invited to one,” he said. “That would be on my bucket list.”

Life’s an itch

In my Tuesday column, I quoted Gene Kritsky, a biology professor at Ohio’s Mount St. Joseph University, who said oak leaf itch mites feeding on cicada eggs could drop from trees. Does that mean you’re in danger of suffering from their chigger-like bites?

Well, it depends where you are. The U.S. Department of Agriculture’s Tracy Leskey said nearly all U.S. reports of Pyemotes herfsi have been in the Midwest: Kansas, Nebraska, Oklahoma, Missouri, Ohio, etc. The closest confirmed sighting to Washington was Lancaster County, Pa.

“But that doesn’t mean it couldn’t be here, it just appears that it has not been recorded here,” she wrote in an email.

Twitter: @johnkelly

For previous columns, visit washingtonpost.com/john-kelly.

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T-Mobile snubs Dish again, this time over 12 GHz band - FierceWireless

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When SpaceX CEO Elon Musk gave his keynote for the Mobile World Congress audience in Barcelona this week, he did not specifically mention the 12 GHz band, even though it happens to be at the heart of a big fight between his Starlink business and 5G service providers in the U.S.

No, the 12 GHz band was not at the top of the list for “great subjects for a MWC keynote to an international wireless audience.”

But the 12 GHz band is posited by some in the wireless industry as a great opportunity for U.S. service providers to get their hands on more mid-band spectrum for 5G, albeit farther up than the C-band range.

The problem is, Musk’s Starlink wants a bunch of the 12 GHz band for its satellites while 12 GHz band licensees like Dish Network and RS Access want the band mostly devoted to 5G, and they’ve been at the center of efforts for years to free up the band for themselves.

Right now, the 12 GHz band is the subject of conversations at the FCC, which is gathering all kinds of comments about how the band should be used. The FCC asked for ideas earlier this year, when it formally kicked off a Notice of Proposed Rulemaking (NPRM) examining the 12 GHz band.

Currently, the rules allow for one-way communications. Dish, which holds the lion’s share of multichannel video and data distribution service (MVDDS) licenses in the 12 GHz band, has been urging the FCC to change the rules so that two-way, 5G communications will be allowed.

RELATED: T-Mobile presses for 12 GHz auction – rather than ‘windfall’ for Dish

Earier this year, T-Mobile suggested that the FCC, if issuing licenses for mobile operations in the 12 GHz band, should conduct an auction so that new potential licensees have an opportunity to obtain the spectrum. It argued that the commission should not simply assign new terrestrial mobile service rights to existing licensees.

It also suggested that the commission could use an “emerging technologies” framework as a means to compensate existing licensees for relocating, including potentially using accelerated relocation payments similar to those used in the C-band proceeding.

In an ex parte filing with the FCC last week, T-Mobile didn’t repeat those points. But, citing the Communications Act, T-Mobile told the commission that any terrestrial mobile rights to the spectrum must be auctioned and not awarded to existing licensees.

The 5G for 12 GHz Coalition, which this week announced that it has added nine new members, declined to comment for this story. The 5G Coalition for 12 GHz has ties to an earlier coalition, the MVDDS 5G Coalition, led by Dish and RS Access. That group also lobbied the FCC to change the rules for the 12 GHz band.

RELATED: Dish, RS Access lead new coalition in fight over 12 GHz band

As one might expect, T-Mobile’s most recent comments to the FCC were not well received by either Dish or RS Access.

“Any calls to re-auction MVDDS spectrum are unwarranted and conflict with FCC precedent and regulations,” Dish said in a statement provided to Fierce. “DISH and other MVDDS licensees already bought their licenses at auction and are asking to use the spectrum more productively. Forcing MVDDS licensees to relocate would only delay 5G buildout efforts in the 12 GHz band, in light of the time needed to address inevitable legal protests, complete a proceeding to write auction rules, and run an auction start to finish.”

RS Access acquired its 12 GHz licenses in 2018 through a private transaction on the secondary market. “We would oppose applying any framework to the band that seeks to negate the rights of existing MVDDS licensees,” V. Noah Campbell, CEO for RS Access, told Fierce. 

Fierce reached out to T-Mobile and will update this article with any relevant comments from the company. 

So far, it looks like a continuation of the feud that's been going on between T-Mobile and Dish for some time, despite their government-imposed entanglement. Dish sees T-Mobile as the "magenta Grinch" for its plans to shut down its CDMA network by January 2022, while T-Mobile says Dish needs to do its job and take care of its customers. 

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This July 4th icebox cake recipe is a refreshing dessert for summer celebrations - Fox News

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The Fourth of July weekend is just around the corner and if you’re looking for a delicious dessert to make for your upcoming celebration, look no further. 

Lily Ernst, of the food blog Little Sweet Baker, shared a sneak peek of her recipe, "4th of July Icebox Cake" with Fox News.

The easy-to-make icebox cake is filled with layers of fruit, graham crackers and a special cream filling and can last up to three days in the fridge, according to the Little Sweet Baker blog post.

This easy-to-make 4th of July Icebox Cake recipe from food blog Little Sweet Baker, includes layers of fruit, graham crackers and a special cream filling.  (Little Sweet Baker)

In an email to Fox, Ernst describes the no-bake recipe as "cool and refreshing with it’s layers of softened graham crackers, luscious cream filling, and fresh berries."

US NAVY’S SOFT SUGAR COOKIE RECIPE FROM WWII, AND HOW TO MAKE IT AT HOME

"I love this recipe because not only is it a guaranteed crowd-pleaser, it's also easy to make and can be made in advance," Ernst told Fox. "And the red, white and blue colors make it perfect for July 4th."

Lily Ernst, of Little Sweet Baker, shared the delicious, "refreshing" recipe with Fox News ahead of July 4th. (Little Sweet Baker)

To make it yourself, here’s the 4th of July Icebox Cake recipe, from Little Sweet Baker.

FAMILIES STOCK UP ON FIREWORKS FOR JULY 4 AMID SUPPLY SHORTAGE

Ingredients

1 box graham crackers

1 package cream cheese, softened

2 packages instant vanilla pudding mix

2 ½ cups cold milk

¾ cup heavy cream

2 cups sliced strawberries

2 cups blueberries

Ernst told Fox News she loves the recipe "because not only is it a guaranteed crowd-pleaser, it's also easy to make and can be made in advance." (Little Sweet Baker)

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Instructions

1. You start by beating the heavy cream to stiff peaks. Set aside.

2. Then you combine a block of cream cheese with the instant vanilla pudding mix.

3. Slowly mix in the milk.

4. Fold in the whipped cream until the mixture is combined.

For more instructions on how to layer the cake, please visit Little Sweet Baker's website. Lily Ernst features other tasty summer desserts on her website that you'll want to try.

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The Dish: Baja California-inspired Ponto Lago restaurant opens in Carlsbad - The San Diego Union-Tribune

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Ponto Lago, a new fine-dining restaurant at the Park Hyatt Aviara resort in Carlsbad, opened for dinner service on June 10.

Ponto Lago replaces the former Vivace restaurant, which closed during a $50 million, 18-month renovation at the resort that was completed in April. The dining concept under French-born executive chef Pierre Albaladejo and chef de cuisine Thomas Tuggle is global flavors mixed with inventive Baja California-inspired cuisine.

One feature of the new menu involves the chefs serving some dishes tableside. Diners can also create bespoke customized cocktails. Some of the features on the new menu, served from 5 to 9 p.m. daily, are Pacific Manila clams with green rice, quail with corn polenta and cherries, organic peri peri chicken with charred corn succotash, house-made chistorra sausage and daily roasted ducks, squab, rack of lamb and suckling pig. Entrée prices range from $24 to $72. Diners’ parking is validated.

Ponto Lago is at 7100 Aviara Resort Drive, Carlsbad. Visit parkhyattaviara.com/eat-drink/ponto-lago/.

Pacific Manila clams with green rice at Ponto Lago restaurant at the Park Hyatt Aviara resort in Carlsbad.

(Courtesy photo)

Del Mar Social Club debuts

The Fairmont Grand Del Mar Resort has reimagined its spring pop-up event Fireside Lounge with a new name and location. Del Mar Social Club is another outdoor garden party event but on the resort’s front lawn, where guests can sip cocktails at communal tables, play lawn games, reserve a cabana or fire pit and, on July 3, watch a fireworks show.

Hours are 4 to 10 p.m. Thursdays and Fridays, noon to 10 p.m. Saturdays and noon to 5 p.m. Sundays at 5300 Grand Del Mar Court, San Diego. Details at granddelmar.com.

Taste of Adams Avenue returns

The 20th annual Taste of Adams Avenue, a self-guided culinary tour of 39 businesses on Adams Avenue in University Heights, Normal Heights and Kensington, will take place from 11 a.m. to 3 p.m. July 25.

This year’s participants include restaurants, coffee houses, breweries, wine bars and other artisan food shops. Tickets are $40 in advance or $45 on the day of the event. Attendees can travel on foot, bike or by car, but complimentary trolley service will also be offered along Adams Avenue that day. For the full list of participants and tickets, visit tasteofadams.com.

Chilled tea drinks at R&B Tea at Otay Ranch Town Center in Chula Vista.

(Courtesy photo)

R&B Tea opens in Chula Vista

R&B Tea, a Taiwan-born tea chain known for its boba tea drinks, opened a new location June 18 at Otay Ranch Town Center in Chula Vista.

R&B has nearly 1,000 locations worldwide and is planning to open at least 20 U.S. locations before the end of this year, beginning in California. R&B opened its first San Diego County location early last year on Convoy Street in Kearny Mesa. A third local location is planned at the Shoppes at Carlsbad mall.

The chain sources its oolong teas from Taiwan, Sri Lanka and China. For details and addresses, visit rbtea.us.

Cesarina restaurant chef Cesarina Mezzoni recently competed on “Chopped Next Gen.”

(Arlene Ibarra)

Cesarina on ‘Chopped’ spinoff

Cesarina Mezzoni, the co-founder and head chef at Cesarina Restaurant in Point Loma, made her national television debut this month on “Chopped Next Gen,” a new spinoff of the Food Network “Chopped” competition series that’s now streaming on the Discovery Plus network. She didn’t win her episode but scored high points with the judges.

Meanwhile at home, Mezzoni has unveiled a new summer menu that includes one of her favorite pasta dishes, paccheri vodka and scampi, featuring house-made paccheri noodles with a creamy shrimp vodka sauce and wild-caught langostino lobster. Also featured on the new menu is bruschettone prosciutto e fichi, a summer bruschetta with fig, prosciutto, whipped ricotta and chestnut honey. Other new dishes include tagliata porcini, which is steak with mushrooms, and il pasticcio, a baked ‘nduja sausage and burrata dip with confit cherry tomatoes.

Cesarina is at 4161 Voltaire St. in San Diego. Visit cesarinarestaurant.com.

Paccheri vodka and scampi at Cesarina Restaurant in Point Loma.

(Arlene Ibarra)

North Italia launches happy hour

North Italia restaurants in San Diego and Del Mar introduced on June 21 an all-day happy hour on Mondays that will run through Sept. 6. The happy hour features 12 new cocktails, including the San Diego weather-inspired 72 Degrees, created by North Italia bartender Daniel Malta, featuring Aviation gin, cucumber, grapefruit and lemon. It’s $10 on Mondays. For details, visit northitalia.com.

The 72 Degrees, a new locally inspired citrus cocktail being served this summer at North Italia locations in San Diego and Del Mar.

(Courtesy of North Italia)

Kragen writes about local restaurants for The San Diego Union-Tribune. Email her at pam.kragen@sduniontribune.com.

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Ridgefield local turns passion into cake business - The Reflector

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Customers can purchase cupcakes and slices of cake from CC’s Country Cakes in flavors like carrot cake, red velvet and German chocolate.

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Courtney Casch graduated from Ridgefield High School in 2009. Now, she and her husband are raising their two twin daughters in the town as well.

COurtesy photo

• 
• 

Madysen McLain/madysen@thereflector.com

Courtney Casch always enjoyed baking cakes for her family and friends, but when the pandemic led to more time at home, she decided to turn her hobby into a business.

A family friend, who sold homemade pies, encouraged Casch to pursue her business and gifted her kitchen equipment which led to the establishment of CC’s Country Cakes.   

Casch is well known for her carrot cake made with a variety of spices and real butter, she said.

Her grandmother Barbra Niles was a truck driver for many years and she would sample carrot cake all over the country while on the road, Casch said. Out of the hundreds of recipes she’s tried, nothing compared to Casch’s spiced carrot cake recipe.

“They’re a dessert, not a centerpiece,” she said.

CC’s Country Cakes made its first appearance this spring at the newly established St. John’s Market in Vancouver, but Casch wanted to connect to the Ridgefield community by selling at the local farmers market which opened in June.

If customers aren’t a fan of carrot cake, Casch also offers German chocolate, red velvet, and cookies and cream flavors for cake slices and cupcakes.

“If you take a bite of my cake, you’re going to be transported to a time where you’re small, wrapped in a blanket next to the fire and grandma’s got those homemade cupcakes pulled out of the oven,” she said.

After Casch decided to pursue her at-home business, she quickly realized obtaining a cottage food license would take some work.

To sell the cakes Casch bakes in her home, she had to list out all of the ingredients, even additional items found on the flour bag label or baking soda can. Everything needed to be labeled by weight as well.

The pandemic caused delays in licensing, she said. Casch submitted her application in December then received approval in mid-March.

“I called the supervisor and he said he’s the only person in the entire Northwest region to approve all of these requests,” she said. “It normally goes a lot quicker than that but COVID-19 made it difficult.”

Casch attributes her love for baking to her other grandmother, Sandy. After her mother died, Casch stayed at her house in Ridgefield to attend high school.

When she told Sandy she was starting a cake business, her grandmother said she used to decorate cakes she would later sell to others.

“I guess I’m following in her footsteps and I didn’t even know it,” Casch said.

After she graduated from high school in 2009, she moved around the Pacific Northwest with her husband, Walter Casch, but Ridgefield felt the most like home, she said.

Casch is the mother to twin five-year-olds who are about to start kindergarten this year.

“My daughter will tell me all the time that she wants to be a mom and a ‘cake lady’ when she grows up,” Casch said.

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The Food Guy: That 'Dish of the Year' race? Too early to call! - Charleston Gazette-Mail

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No sooner had I teased that I might have already found 2021’s Dish of the Year, when a few new front-runners made a case for that title.

No surprise, all it took was a visit to 1010 Bridge in South Hills, which has quickly — and consistently — emerged as one of the region’s very best restaurants.

Tucked up at the Bridge Road Shops, 1010 has drawn rave reviews for many dishes — perhaps most notably its Crispy Fried Nashville Hot Oysters buttermilk-herb dressing, its Slow-Roasted Pork Belly with sorghum molasses gastrique and a signature “1010 Cut” steak with lobster mac ‘n’ cheese, candied Brussel sprouts, Cabernet bordelaise and foie gras-shallot truffle butter.

Yes, that last one is as good as it sounds.

But after a popular app of Bloody Butcher Corn & Scallion Griddle Cakes with candied-jalapeno honey butter, I finally tried the restaurant’s “other” signature dish.

A take on shrimp ‘n’ grits, the plate of local Angelo’s spicy Italian sausage with grilled shrimp, roasted corn, scallion grits, black-eyed pea succotash and creole shrimp butter was, in a word, divine.

Needless to say, this one’s too early to call and the race continues.

The chipotle sweet potato salad that Black Sheep Burrito and Brews took some heat over after pulling it off the menu last year continues to haunt many fans who miss it. It’s a common query I receive from readers, who can’t understand why a dish so universally loved is no longer offered.

Here’s just one of the latest.

“I’m rather fond of Black Sheep on Quarrier Street. I’ve rarely been disappointed with the food and the craft beers are usually quite good, if occasionally a bit bizarre,” said reader Chuck Anziulewicz.

“They used to offer a chipotle sweet potato salad as a side dish. As someone who generally hates sweet potatoes, I loved this particular dish, which was like a coarse orange coleslaw. I know a lot of people who raved about it, yet for some reason they dropped it from the menu. Do you know why? And if they don’t plan on bringing it back, could they at least provide the recipe?”

I’m also not a big fan of sweet potatoes — and never particularly cared for Black Sheep’s long-lost side — but I know I’m in the minority there. And I also know why it met its unpopular demise.

Turns out it was a prep nightmare for the kitchen staff, often causing backlogs in the kitchen. Peeling hundreds of pounds of potatoes by hand was a challenge and, due to their super-dense texture, they would wreak havoc on the restaurant’s chopping equipment.

In short, it was just a pain to make, but there is hope of a brief comeback!

I recently spoke to Black Sheep general manager Kevin Madison, who told me the downtown Charleston restaurant plans to bring back several formerly popular menu items when they celebrate their 10th anniversary this November.

Will Chuck’s sweet potato salad be a part of that celebration?

Yes, Kevin confirmed.

More importantly, will MY favorite former dish come back — an incredible smoked duck eggs benedict that appeared on the restaurant’s first brunch menu back in 2015?

It was a drool-worthy combination of smoked hoisin duck hash, fried bacon and poached eggs on an English muffin. And it was heaven on a plate.

I immediately raved about the dish in my review, but it sadly disappeared from the menu before many others got a chance to try it. (My followup plea in the newspaper to bring the dish back failed to do so, despite its oh, so, clever headline: “Duck, Duck, Gone!”)

But yes, Kevin confirmed, my smoked duck dish will be making a comeback as well.

I so can’t wait until November’s 10-year celebration!

The recent sad-turned-happy news that the former owners of now-closed Café Cimino Country Inn had started a new catering and bakery business on their family farm got even happier this week.

After quite some time on the market, Tim and Melody Urbanic have sold that glorious former riverfront inn, restaurant and pub in Sutton to K.J. Singh, who is reopening it in the coming weeks as the new Elk River Hotel & Café, a GlampOut Resort that will pick up where Cimino left off.

The new resort’s website is still being polished up, but you can follow details to come at www.ElkRiverHotel.com or on their Facebook page.

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Making Catholic Memories: St. James Pilgrimage Cake - The Catholic Telegraph

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Home»Features»Making Catholic Memories: St. James Pilgrimage Cake

The Catholic Telegraph 2021-06-29

A few weeks ago, my family joined the Bicentennial Marian Pilgrimage that took place across the Archdiocese of Cincinnati throughout May and June. It was one of the most beautiful spiritual experiences of our lives. We walked, we laughed, we sang, we prayed and we got REALLY tired. All the while, we carried the prayer intentions of many friends and family members with us and became firsthand witnesses of God’s grace in action. It is no wonder that, for centuries, Catholics have been participating in pilgrimages all over the world! After such an amazing experience, we wanted to celebrate the patron of all pilgrims, St. James the Greater, whose feast day is July 25.

St. James was a cousin of Jesus and one of the sons of Zebedee. He and his brother, John, were fishermen and he was one of the first to be called by Jesus to become an apostle. Throughout his time as a follower of Jesus, James was outspoken and, on more than one occasion, he asked to be given a place of honor among the group. Jesus had to rebuke James and teach him to be a servant of all and be willing to die in order to truly live. Perhaps this is the reason Jesus also chose James to be one of the few apostles to witness His transfiguration and His agony in the garden of Gethsemane.

Following the day of Pentecost, James’s zeal for the gospel led him to leave Jerusalem and travel to the region of modern-day Spain. There, he proclaimed the Good News and converted many to Christianity. Upon his return to Jerusalem, in 44 AD, James was beheaded by King Herod Agrippa I for continuing to spread the teachings of Jesus. Eventually, his body was laid to rest in Spain. Every year, hundreds of thousands of people go on pilgrimage to venerate his relics and be inspired by this saint who truly learned what it meant to be a follower of Jesus.

The life of St. James reminds us all that in order to follow Jesus, we must humble ourselves and be ready to serve the Lord in whatever way He asks. We cannot demand positions of authority or beg for the admiration of others. Rather, we must remember that we are merely pilgrims on a journey, and that journey will allow Jesus to use us in the way He requests. This journey is long. It takes time spent with Jesus in prayer. And sometimes, it takes miles on your feet. St. James the Greater, pray for us.

To honor St. James this month, we are making a traditional cake found along the Camino in Spain.

This article appeared in the July 2021 edition of The Catholic Telegraph Magazine. For your complimentary subscription, click here.

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In a dish, a mouse, crafted from stem cells, begins to form - Science Daily

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The tiny mouse embryo has a heart that beats. Its muscles, blood vessels, gut and nervous system are beginning to develop. But this embryo is unusual: It was made in a lab, out of mouse embryonic stem cells, and represents the most sophisticated in vitro (in a dish) model of a mammal ever so created.

This new model, developed at the University of Virginia School of Medicine by Christine and Bernard Thisse, is a major step forward in scientists' efforts to mimic the natural development of a mammal by using stem cells. Its existence is a wonder that will help scientists understand mammalian development, battle diseases, create new drugs and, eventually, grow tissues and organs for people in need of transplants.

"We found a way to instruct aggregates of stem cells to initiate embryonic development. In response to this controlled instruction, the aggregates develop into embryo-like entities in a process that recapitulate the embryonic steps one-by-one," explained Christine Thisse, PhD, of UVA's Department of Cell Biology. "What is amazing is that we can get the variety of tissues that are present in an authentic mouse embryo."

Bernard Thisse, PhD, who is also part of the Department of Cell Biology, noted the significance of the advance: "Human organs are made of multiple cell types that originate from different parts of the growing embryo," he said. "The gut, for example, is made from cells that form an hollow tube. Models of this tube in a dish have been made and are called gut organoids. However, this tube is not enough to make a functional gut because this organ contains other components, such as smooth muscles, blood vessels and nerves that control the function of the gut and which are made from cells of a different origins. The only way to have all the variety of cells necessary to the formation of functional organs is to develop systems in which all precursor cells are present. The embryo-like entities we have engineered using stem cells are providing just this."

The Potential of Stem Cells

Stem cells are special cells that can turn into other cell types with specific functions. For example, stem cells turn into our hearts, our brain, our bones, our nerves. So scientists have been eager to harness the potential of stem cells, to put them to work to advance medical research and benefit human patients. But building sophisticated models with multiple cell types has proved incredibly challenging. It is far easier to direct the formation of a single cell type in a dish than to conduct the orchestra needed to have an organism develop as in nature.

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The Thisses' new model is notable for its sophistication. It is the first in vitro model of a mammalian embryo with so many tissues to be built from stem cells, the researchers report. Most importantly, those structures are organized as they should be, around the notochord (the precursor of the vertebral column), a defining trait of vertebrate animals. In the Thisses' model, different cells types are woven together elegantly and correctly -- a huge achievement.

To accomplish this, the Thisses and their collaborators had to overcome some of the greatest challenges in the stem cell field. Prior models failed to develop properly, or weren't organized correctly, or were plagued by other problems. Using their expertise in developmental biology and building on their previous work using cells from fish embryos (published in the journal Science in 2014), the Thisses solved these problems. The result is the beginnings of a mouse in a dish with properly organized cells and tissues. With the Thisses' model, the notochord is present and accounted for; the digestive tract starts to develop; the heart beats; and, for the first time in vitro, a nervous system develops with the formation of a neural tube.

"This in vitro mouse model shows that we are able to induce cells to execute complex developmental programs in the right succession of steps. Having all the variety of tissues made allows us to hope that the scientific community will be able to build organs with a proper vascularization, innervation and interactions with other tissues," Christine Thisse said. "This is essential to be able one day to produce functional human replacement organs in a dish. This would overcome the shortage of organ for transplants."

The Thisses' new model isn't a complete mouse yet and can't develop into one. Key parts are still missing, such as the anterior part of the brain. For now, the development of the embryoids stops at a time corresponding to middle period of gestation of a mouse embryo. The researchers' real accomplishment is developing an effective approach to creating sophisticated, embryonic-like structures, mimicking the development of a mouse embryo. This advances their field substantially, and it gives scientists more tailored control over stem cells than they have ever known.

"The embryoids we are currently producing lack the anterior brain domains," Bernard Thisse said. "However, with the techniques we have developed, we should be able, at some point, to manipulate molecular signals that control embryo formation, and this should lead generating embryo-like entities containing all tissues and organs including the anterior brain."

"The knowledge we acquired along all our career of developmental biologists served as a starting point for this study in the stem cell field," Christine Thisse said. "This was a big jump for us, but it shows that if you have a solid idea, it can be used to cross barriers and can be developed for other purposes. I say that for students: Nothing is definitive, there is room for knowing more and for solving problems."

"Watching an embryo develop is a marvelous thing to behold," she added. "I am lucky my work led me to contribute to the knowledge of how invertebrate and vertebrate embryos develop, and that using these principles, we were able to produce embryo formation in a dish using stem cells as building bricks."

The research was supported by the March of Dimes (grant 1-FY15-298), the Jefferson Trust (FAAJ3199) and the University of Virginia. Maraysa de Oliveira-Melo was supported by CNPq-Brazil (200535/2014-5).

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Hooray for the Red, White and Blue Cake - Sacramento Magazine

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Freeport Bakery is taking orders for its popular July 4 mini cake, a tiny, two-tiered extravaganza that would make a perfect—and patriotic—centerpiece for your Independence Day celebration.

Layers of buttermilk cake are filled with lemon buttercream and raspberry preserves, then frosted with Italian buttercream frosting. The itty-bitty cake is decorated with red, white and blue fondant stars and a festive blue-and-white-starred fabric ribbon. The cake feeds 1–2 people and costs $35.95.

Freeport Bakery typically sells 40 of the cakes during the week leading up to July 4. To make sure you get one, order in advance, either by phone (48 hours’ notice) or online (72 hours’ notice). The last day to order is Thursday, July 1, at 3 p.m.

Freeport Bakery: 2966 Freeport Blvd.; (916) 442-4256; www.freeportbakery.com

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Windjammer Days 3rd annual Crab Cake Cook-off - Boothbay Register

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Boothbay Harbor Inn hosted the third annual Crab Cake Cook-Off June 28 for the long awaited and revived Windjammer Days Festival. Forty first-come, first-served donors toward WJD were treated to VIP seating for their participation in the tasting. Chefs were Kelly Patrick Farrin from Carriage House, Ralph Smith from Boat House Bistro and Mine Oyster, Rick Koplau from Craft Kitchen and Tavern, and Mike Nguyen from Water's Edge. Judges were News Center Maine’s Sharon Rose, Your Maine Concierge owner Vanessa Santarelli and Harborfest Director Lori Reynolds.

The Cook-Off also marked a renewed collaboration between Friends of Windjammer Days and Boothbay Harbor Region Chamber of Commerce. Executive Director Lisa Walby emceed and BHRCC board of directors members Doug Goldhirsch, Jason Denby, Joanna Breen and Julie Roberts bused tables until Rose revealed Farrin was the judges’ choice for Best Crab Cake.

Said Rose, “What it all came down to was a 0.5 difference in the score. (It was) an extremely elegant presentation, the flavors were bright and fresh, the crab flavor really came through, it was well balanced. The way the other ingredients were plated and presented gave the eater lots of options how they wanted to add flavor to their crab cake.”

Walby announced Koplau as the peoples’ choice winner with 19 votes out of 40. “Most mouth watering crab cake – that's what we're going for,” said Walby.

Each chef gave insight to their dish. Koplau said his “simple recipe” consisted of carmelized shallots, bacon crumbs, the “usual culprits” for the cake to keep the creamy consistency most prefer, topped with pickled fiddleheads and ramps, tomato jam and a little blistered pepper aioli.

Nguyen said his crabmeat was also sourced locally, seared with red pepper, celery and a lot of lemon zest and was accompanied with a tomato vinaigrette and marinated cucumbers. The secret ingredient? Philadelphia Cream Cheese. Said Nguyen, “Hey, I'm from Pennsylvania, so I had to put a little something from there.”

Smith said he took a rare departure for an Asian inspired crabcake akin to the classic crab imperial inside rice paper with a panko crunch. “I'm from the Chesapeake area, Delaware. So, crab cake, crab cake, crab cake, crab cake, crab cake. I decided to do something as far outside the box as possible and stay away from the traditional crab cakes I'm used to.”

Farrin also professed a simple recipe consisting of celery, onion, Old Bay Seasoning and fresh-picked crab brought in the same morning. “We put a little chipotle aioli on there, some crispy thyme … paprika, chive oil and a lot of love.”

Said Rose, “We always joke when we do events like this that it's such a tough job, but honest to god – it's such a tough job. I think the real winner is Boothbay Harbor when your town has this for talent … They were all so beautifully presented, all so tasty and we were getting so full because we wanted to eat all of it.”

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Atlanta Restaurants. Food Stalls Serving Soul Food, Smoothies, and Funnel Cake Fries to Open at Northwest Atl… - Eater Atlanta

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A soul food stall, a superfood and smoothie bar, and a stall serving comfort food are opening later this fall at Chattahoochee Food Works, the northwest Atlanta food hall located on the edge of the Underwood Hills neighborhood.

The first 13 restaurant stalls and a central bar are now open at the sprawling 31-stall market and test kitchen, backed by celebrity chef and Bizarre Foods host Andrew Zimmern and Robert Montwaid — the man behind Gansevoort Market in New York City.

The new stalls

Selvasana
Owned by Juan Felipe Segura, Selvasana will serve acai bowls, smoothies, juices and sparkling fruit-blended drinks, and a variety of salads on the menu.

Grub Truck Stop
The food truck, owned by Jashaun and Lauren Lowery, will open a permanent location at Chattahoochee Food Works, serving its lobster and crab grilled cheese sandwiches, shrimp baskets, and crabby and funnel cake fries.

Delilah’s Everyday Soul
Voted best mac and cheese by Oprah Winfrey, Philadelphia chef and cookbook author Delilah Winder is opening a soul food stall at Chattahoochee Food Works this fall. In addition to the Oprah-approved mac and cheese, Delilah’s Everyday Soul will also serve fried chicken, Southern food staples, like fried green tomatoes, and strawberry lemonade.

Additionally, food stalls Belen de la Cruz – Empanadas and Pastries, Hippie Hibachi, Philly G Steaks, Cubanos ATL, It’s Baked Baby, and Dash and Chutney should open later this summer. LoRusso’s Italian Market, serving Italian-style sandwiches and New York deli-style food and selling Italian and European food items, and raw bar Smoked Pearl opened earlier in June. Both are owned by Montwaid.

Chattahoochee Food Works is part of the the Works complex, an overhaul of several warehouses set along an industrial strip off of Chattahoochee Avenue bordering the Underwood Hills and Blandtown neighborhoods. The 80-acre development will eventually feature 500 residences, a boutique hotel, retail shops and the completed food hall, a 13-acre green space, and full-service outposts of Fox Bros. Bar-B-Q and California-based breakfast and brunch restaurant the Waffle Experience. Scofflaw Brewing opened Dr. Scofflaw’s Laboratory and Beer Garden at the Works last fall.

Atlanta-based coffee company Brash recently set up a mobile coffee bar at the Works inside a retrofitted 1968 Citroen parked outside the food hall. Brash owner Chris McLeod and Stop Think Chew chef Julia Kesler Imerman are teaming up to open Brash Kitchen at the development early next year. Once open in the Maker’s building at the complex, the all-day cafe will serve dishes influenced by Kesler Imerman’s Jewish and South African background and McLeod’s Australian roots.

A third Atlanta-area location of dog park and bar Fetch Park opens this year at the Works within green space adjacent to the parking deck near the entrance from Ellsworth Industrial Boulevard.

Chattahoochee Food Works and the central bar are open daily, starting at 11 a.m. Food stall Graffiti Breakfast opens daily at 9 a.m.

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Palo Alto Networks, AT&T, Dish Boost SASE 5G Security - SDxCentral

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Secure access service edge (SASE) and 5G are two of the biggest buzzwords in the network world, and according to Palo Alto Networks, the technologies represent an opportunity for managed service providers to drive revenues and combat a vastly expanded security perimeter.

The world is changing and so is the threat landscape, Keith O’Brien, CTO of worldwide service providers at Palo Alto Networks, said during a virtual panel discussion at MWC Barcelona. “More remote users — people working from home — obviously increase the threat surface that’s available to attackers,” he said. “Moving applications to the cloud also increases and changes the threat surface.”

Meanwhile, threat actors are using advanced technologies like machine learning to automate and target their attacks. Access to a workload allows attackers to mine cryptocurrency or inject ransomware, he said.

“Addressing these challenges requires greater visibility,” O’Brien said. “You can’t secure what you can’t see.”

This is where technologies like SASE and 5G network slicing come into play.

Sliced and Segregated

Network slicing effectively allows service providers to extend a private 5G connection to customers by virtually segregating traffic from the rest of the network, according to Sree Koratala, VP of mobility security product management at Palo Alto Networks.

“Slicing is a fundamental component of securing 5G networks,” Jeremy Capell, director of information and security at Dish Network, said during the event.

“Imagine for a second you’ve got a radio and everything on that radio site is virtualized. This means that the radio access network that distributes the signal is virtualized, the core network functions that allow you to operate the network and send an SMS or make a call are virtualized, and the supporting business systems are virtualized,” he said. “We can then package that slice for an enterprise, giving them their own network functions. … In essence, giving you your own 5G network.”

From a security perspective this has numerous advantages, including protection against eavesdropping, person-in-the-middle, and denial of service attacks, Capell explained.

Network slicing, however, remains a relatively nascent technology that relies on a 5G network core, something few operators can claim. However, Koratala argues that when widely available, network slicing will enable service providers to offer better security and unique service level agreements.

5G Gets SASE

Koratala expects carriers to offer an array of secure networking services on these 5G network slices.

Many carriers, including AT&T and Verizon, already offer SASE as a managed service. AT&T tapped Fortinet and Palo Alto Networks for its managed SASE platform, and Verizon is using Versa Networks and Zscaler.

Dish also contracted Palo Alto Networks as a key security partner but has yet to bring its 5G network online.

Coined by Gartner in 2019, SASE knits together a wide range of networking, edge, and security products ranging from SD-WAN and cloud-based firewalls to zero-trust network access and secure web gateways into a single cloud-delivered package.

In addition to traditional point-to-point connectivity provided by SD-WAN, SASE allows users to inspect and apply policy to traffic as it traverses the network.

“SASE provides a new degree of security down to the user and device level,” Rupesh Chokshi, VP of Cybersecurity at AT&T Business, said during the panel.

This visibility enables service providers to extend threat intelligence and prevention at the network level.

“We’re able to instantaneously and automatically respond to security incidents across our network,” Capell said of Dish Network’s emerging 5G network. “The way that we’re going to be architecting that service-based, software-defined network, we’re going to be able to literally see into every nook and cranny of the network and find any critter that’s causing problems.”

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