Friday, October 26, 2007
Sunday, September 23, 2007
A New Way to Clean Stainless? WNEP.com
A New Way to Clean Stainless?
Thursday, September 6, 7 p.m.
By Sherman Burdette
Stainless steel appliances are big sellers these days. Industry statistics show they make up more than 30 percent of new" appliance sales.
Scotch-Brite claims to have just the right thing to keep those appliances clean.
Off to Cooking Cafe and Supper Club in Dallas we go to find out, Does It Really Work.
Owners Greg Cowan and George Creel said they're really cookin' there.
"It's definitely comfort food and food that we actually prepare here. So, we're not buying pre-packaged foods," Cowan said.
There are a lot of stainless steel appliances around the kitchen to clean.
"Right now usually with window cleaner like Windex and that does very well," Cowan said.
"We have a commercial spray on cleaner that's designed for specially for the stainless steel and most of the time it just leaves it very oily and blotchy looking," Creel said.
The directions said the Scotch-Brite Stainless Steel Cleaner can be used with a specially made handle or, "You can take it off the handle and use just the pad."
We start with a stainless refrigerator. The directions said just wipe it on and wait for it to dry. We quickly discover the streaks and fingerprints come right off.
"What I like about it is it does look even you don't see spots where it looks a little cleaner or shinny than other places," Cowan said.
Next up was a stainless steel oven. Again the Scotch-Brite cleaner is impressive, even helping us reach those hard to reach places.
"This has got build up from the oils and look it's coming right off! That's really something," Creel said.
"This I would buy," Cowan said.
"And it cleaned even the caked-on dirt things that had been there for a while that the other cleaner just didn't do," the testers said.
Does it really work? Sherman says thumbs up!
We found the Scotch-Brite starter kit for $6.49. The kit includes the handle and a pack of four pads. We paid $2.99 for a pack of six refill pads.
Monday, September 17, 2007
From Community News • Back Mountain, Dallas, PA
Really Cooking Café and Supper Club – their mission is in their name
By: Back Mountain Community News Correspondent, Sandy Peoples
DALLAS, Pa.—By way of Florida and New York City, Really Cooking Café owners, George Creel and Gregory Allen have come to the Back Mountain to bring us a taste of big city dining, but not big prices. The dining experience they have created has been so well received that after only a year in business, they are already expanding and almost doubling the size of the place. And on July 26 they celebrated with a grand reopening to unveil the additional improvements that have made to their establishment.
So what’s different about the café? “We’ve tried to create a casual atmosphere with a contemporary feel where people can come and relax,” said George Creel. “The décor has a New York City supper club feeling to it which is special without being formal, but it’s comfortable and people enjoy coming here to interact with their neighbors.”
Before the expansion, interaction was very easy to do between tables, as the tables were very close together. Now the seating for 70 with much more room in between the tables. The original space encompassed about 1,100 square feet. The café has taken over the space once occupied by DeRemer Realty, and they have added another 1,000 square feet.
Why did they decide to bring their style of dining to the Back Mountain? “We did a demographic study of the area,” said Gregory Allen, “and looked at the growth in progress both residentially and commercially. We found this great location, suitable space at the time with an eye for expansion, and the rent was affordable. So far, our decision has been a good one. The residents have supported our efforts here. We are very pleased about it and appreciate their patronage.”
The team of George Creel and Gregory Allen, with their individual skills, has worked out well. Gregory supervises the kitchen to make sure that all of his “from scratch” recipes are produced with quality ingredients. And don’t be surprised when he emerges from the kitchen and sits down at the piano to play your favorite songs.
George manages the office and employ aspects of the business and remains in the dining area most of the day to ensure that each diner experiences the quality of customer service that they deserve. They employ 25 area residents now and plan to expand to 35 in the near future due to the expansion. But George quick to point out that “we are a small business, and we both wear several hats for whatever the situation calls for.”
“We want to become more than just a place to eat,” said George. “We want to become a place where people can come and have a dining experience. We have applied for a liquor license should hear about that sometime in September. We want to be that place where people can escape the traffic on 309 and come in to celebrate the events in their lives.”
As they look to the future, George and Gregory want to bring some entertainment, cabaret-style, and continue some of the traditions they have already established such as Fabulous Thanksgiving dinner and New Year’s Eve celebration to remember.
“One of our goals,” said Gregory, “has been for diners to want to stay here in the Back Mountain and for diners from other areas as well. We know they will find that our menu is not the same as others. We make all of our desserts right on the premises, our specials being peach cobber, crescent bread pudding and chocolate peanut butter sin cake.”
“We also want to give back to the community which has been so good to us,” said George and Gregory. “We have used all local contractors and suppliers to do original renovations here and expansions. We also purchase most of our food from local venders. And we have begun to look for areas where we can help out in other ways.”
To date they have made monetary donations or donation gifts certificates to the Back Mountain Memorial Library, the Camp Cadet Program, College Misericordia and more, and are looking forward to donating gift certificates in November to a service club raffle, sponsored by the Rotary Club of Dallas, which will benefit the Back Mountain Food Pantry just in time for Thanksgiving.
Really Cooking Café and Supper Club will be participating in the upcoming sidewalk sale during the Dallas Festival in September. If you haven’t been to the café as yet, that would be a very good time to experience what they have to offer. They are located at 31 Tunkhannock Highway, Rt. 309 in Dallas.
The Really (Good) Cooking Café, as some people call it, is open Monday through Saturday beginning at 11:00 a.m. On Monday through Thursday, they seat guests until9:00 p.m. On Friday and Saturday evenings, they offer seating until 10:00 p.m. On Sunday they serve brunch from 8:00 a.m. until 4:00 p.m.
By: Back Mountain Community News Correspondent, Sandy Peoples
DALLAS, Pa.—By way of Florida and New York City, Really Cooking Café owners, George Creel and Gregory Allen have come to the Back Mountain to bring us a taste of big city dining, but not big prices. The dining experience they have created has been so well received that after only a year in business, they are already expanding and almost doubling the size of the place. And on July 26 they celebrated with a grand reopening to unveil the additional improvements that have made to their establishment.
So what’s different about the café? “We’ve tried to create a casual atmosphere with a contemporary feel where people can come and relax,” said George Creel. “The décor has a New York City supper club feeling to it which is special without being formal, but it’s comfortable and people enjoy coming here to interact with their neighbors.”
Before the expansion, interaction was very easy to do between tables, as the tables were very close together. Now the seating for 70 with much more room in between the tables. The original space encompassed about 1,100 square feet. The café has taken over the space once occupied by DeRemer Realty, and they have added another 1,000 square feet.
Why did they decide to bring their style of dining to the Back Mountain? “We did a demographic study of the area,” said Gregory Allen, “and looked at the growth in progress both residentially and commercially. We found this great location, suitable space at the time with an eye for expansion, and the rent was affordable. So far, our decision has been a good one. The residents have supported our efforts here. We are very pleased about it and appreciate their patronage.”
The team of George Creel and Gregory Allen, with their individual skills, has worked out well. Gregory supervises the kitchen to make sure that all of his “from scratch” recipes are produced with quality ingredients. And don’t be surprised when he emerges from the kitchen and sits down at the piano to play your favorite songs.
George manages the office and employ aspects of the business and remains in the dining area most of the day to ensure that each diner experiences the quality of customer service that they deserve. They employ 25 area residents now and plan to expand to 35 in the near future due to the expansion. But George quick to point out that “we are a small business, and we both wear several hats for whatever the situation calls for.”
“We want to become more than just a place to eat,” said George. “We want to become a place where people can come and have a dining experience. We have applied for a liquor license should hear about that sometime in September. We want to be that place where people can escape the traffic on 309 and come in to celebrate the events in their lives.”
As they look to the future, George and Gregory want to bring some entertainment, cabaret-style, and continue some of the traditions they have already established such as Fabulous Thanksgiving dinner and New Year’s Eve celebration to remember.
“One of our goals,” said Gregory, “has been for diners to want to stay here in the Back Mountain and for diners from other areas as well. We know they will find that our menu is not the same as others. We make all of our desserts right on the premises, our specials being peach cobber, crescent bread pudding and chocolate peanut butter sin cake.”
“We also want to give back to the community which has been so good to us,” said George and Gregory. “We have used all local contractors and suppliers to do original renovations here and expansions. We also purchase most of our food from local venders. And we have begun to look for areas where we can help out in other ways.”
To date they have made monetary donations or donation gifts certificates to the Back Mountain Memorial Library, the Camp Cadet Program, College Misericordia and more, and are looking forward to donating gift certificates in November to a service club raffle, sponsored by the Rotary Club of Dallas, which will benefit the Back Mountain Food Pantry just in time for Thanksgiving.
Really Cooking Café and Supper Club will be participating in the upcoming sidewalk sale during the Dallas Festival in September. If you haven’t been to the café as yet, that would be a very good time to experience what they have to offer. They are located at 31 Tunkhannock Highway, Rt. 309 in Dallas.
The Really (Good) Cooking Café, as some people call it, is open Monday through Saturday beginning at 11:00 a.m. On Monday through Thursday, they seat guests until9:00 p.m. On Friday and Saturday evenings, they offer seating until 10:00 p.m. On Sunday they serve brunch from 8:00 a.m. until 4:00 p.m.
Monday, August 6, 2007
A REALLY OPENING!
Here are some photos that we added to the Really Cooking Collection Photo Album of Opening night July 27 2007.
The Final Stages
The remodeling of Really Cooking was Thursday, July 27. The two days prior were dedicated to heavy duty construction work. To the point were Really Cooking had to be closed for 48 hours in order to keep customers safe. Here are just some inside glimpses of some of the massive construction.
ABOVE: Contractor takes to the ceiling in order to work the cafes power sources into the new section
ABOVE: As you can see, the booth seating that lined he very left wall had to be moved around during the final stages of the work.
ABOVE: Not only did major furniture have to be moved but basiclly all the tables and chairs had to be pushed outside the store front in order to keep them away from depree.
Saturday, August 4, 2007
Thursday, July 19, 2007
Find us on the Web search reviews!
Helpful reviews and research on all things travel at MYTravelGuide.com
Tuesday, July 17, 2007
Really CHANGING Cafe
Things are really starting to change at Really Cooking. Major construction is under way and its looking great.
As you can see, the new arches are begining to build in and reallyy adding a lof of extra space. In the picture above, Mona and George stand in between the two sides that are now merged together! This will also make it easier for service to get around as well as time for george to sneak behind his piano!
Friday, July 6, 2007
Opening new doors
In the beginning of July, Really Cooking owners, Greg and George, took over the old doctor's office next to their original dinning room with plans to restore the other side and add more tables and even a section for private parties.
The wall to the left will be knocked down, and be made into an rounded archway in order to accomadate private parties on the other side. In addition, Really Cooking will now be able to seat at least 25 more guests!
Above: George looks at the wall that will be under construction. He can't wait until the additional side is designed to his liking and to match the main dinning room's calming and elegant atmosphere.
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