Black Sheep Café

March 2014
Native Peoples Magazine;Mar/Apr2014, Vol. 27 Issue 2, p22
The article presents information on the Black Sheep Café in Provo, Utah as of March/April 2014, with a focus on the Native American heritage of the café's owners, siblings Bleu Adams, Jovanna Mason; and also includes a recipe for Bleu Fire Shrimp with Two Polentas & Roasted Sweet-Corn Salsa.


Related Articles

  • DAVE ANDERSON (CHIPPEWA/CHOCTAW).  // Native Peoples Magazine;Nov/Dec2003, Vol. 17 Issue 1, p30 

    The article profiles Dave Anderson, founder and chairman of Famous Dave's of America and member of the Chippewa/Choctaw Indian tribe. Anderson opened the first Famous Dave's BBQ Shack in Hayward, Wisconsin in 1994, and he expanded the business that includes restaurants in 43 locations and...

  • Kamal Mroke's India Bistro adds spice to Davie Street. Mann, Jagdeesh // South Asian Post;7/8/2010, p16 

    The article reports on the success of businessman Kamal Mroke in his India Bistro restaurant, established in July 2005 and located in the Davie Street in Vancouver, British Columbia (BC). It notes that Mroke's success was attributed by his hands on services with a smile. Davie Street resident...

  • BUSINESS REPORT.  // American Indian Report;May2005, Vol. 21 Issue 5, p22 

    Presents news briefs on American Indian businesses in the U.S. as of May 2005. Appointment of John H. Berise at the Native American Capital LP; Information on the opening of the eatery Renegade Barbeque Co. by Seminole Nation chef Cleve Baker in South Florida.

  • Grilled Shrimp Wrapped in Basil and Prosciutto.  // Nation's Restaurant News;10/23/95, Vol. 29 Issue 42, p31 

    Features a Mexican shrimp dish offered at the Tom Tom restaurant in Atlanta, Georgia. Cooking instructions; Ingredients; Price.

  • Our Most Delicious Discoveries. Campbell, Dana Adkins // Southern Living;Spring2002 Special Issue, Vol. 37, p48 

    Presents several delicacies from different bars and restaurants in the U.S. Details on the menus of Galaxy Bar and Grille; Information on the taste of the fried shrimps at Hopkins' House; Prices of the food per servings.

  • DISH OF THE WEEK Crispy benne seed shrimp.  // Nation's Restaurant News;9/22/2003, Vol. 37 Issue 38, p46 

    Features the menu Crispy benne seed shrimp offered at Cypress Lowcountry Grille restaurant in Charleston, South Carolina. Menu design by chef Craig Deihl; Ingredients of the menu; Food preparation.

  • Mexican shrimp make big splash on seafood menus.  // Nation's Restaurant News;9/22/2003, Vol. 37 Issue 38, p83 

    Reports on the offering of Mexican shrimps at Hugo's Frig Bar and Fishhouse plus Gibson steakhouse in Chicago, Illinois. Variety of sizes of shrimp for the Gibsons chain; Price per pound; Food preparations for seafood menus.

  • WET AND WILD.  // Oklahoma Today;May/Jun2013, Vol. 63 Issue 3, p69 

    The article presents the shrimp ceviche dish from El Rio Verde restaurant in Tulsa, Oklahoma.

  • down by the seaside. Sly, David // Australian Gourmet Traveller;Feb2010, Vol. 10 Issue 2, p85 

    The article presents recipes from the summer menu of Aquacaf restaurant at Goolwa in South Australia which includes the PMT shrimp sandwich, fig ataif with orange-blossom syrup and quinoa, celery heart and pea tabouli.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics