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It`s been 11 years since Eddy Roland was killed during a hit-and-run accident on his birthday, now his brother successfully managed to keep his killer in jail.

Chef Eli Kulp is the executive chef at some of Philadelphia’s hottest restaurants including Fork and High Street. Chef Kulp stopped by “CBS This Morning: Saturday” to share his ultimate dish.

It might be our most controversial review ever– the Breakfast at Sulimay’s gang reunite once more to tackle german supergroup Rammstein, enjoy! Distributed by Tubemogul.

http://www.dineseta.com/
Setá, a contemporary dining establishment, complete with steakhouse favorites showcasing critically acclaimed Executive Chef Hugo Molina’s Modern American Cuisine with Spanish and Asian influences, is located in the heart of historic uptown Whittier. Chef Molina hand selects and prepares all of the steaks over mesquite wood. At Setá they believe in using sustainable farming and organically grown produce resources.
Cocktail creations are hand crafted with premium liquors, house made infusions and seasonal, organic ingredients. Each cocktail has been thoughtfully placed on their menu to enhance and compliment Chef Molina’s creations.
Designed by Akar Studios, Setá’s interior seamlessly transforms throughout the afternoon and evening from a sophisticated yet relaxed dining atmosphere into a late night dining lounge. Outdoor dining is available for a more casual experience. Setá offers private dining and event space complete with a private bar and catering is available for any size event.
Stop in today and be sure to mention that you saw Setá featured on My Local Buzz TV!

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Thanks again to my friend Bramuel for connecting us and taking us to a Maasai people village deep in the heart of Kajiado. We set off from Nairobi and it was about a 2 hour drive to get there. On the way, we stopped for a few samosas, which were incredibly delicious, and then continues onto a dirt road to get deep into Maasailand.

Maasai – The Maasai are a people group in Southern Kenya and Northern Tanzania. They are known for being nomadic herders, and follow the pasture as they are tend to livestock – mostly cows and goats.

One of the honors of Maasai culture is a whole goat roast, and it was a privilege to have the opportunity to see the entire process from start to finish. We arrived to the village and they got straight to work, slaughtering the goat traditional style, and sectioning it off. About 10 minutes after the goat was slaughtered the leader reached into the carcass and sliced out the raw kidney, and immediately handed me a slice, with a smile.

It was an honor to have this opportunity, to eat, and fellowship with this Maasai community in rural Kenya. It was a learning experience, and truly one of the top memories I’ve ever had.

Thank you for watching this Maasai food special video!

Also, check out my Nairobi travel guide here:

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