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3 RiNg

The Offcial Newsletter of the Cafe

That Tames Your Hunger

CaFe

Cafe Opens In Downtown Seattle


By: Alexis Alvidrez

Photos courtesy of Kent Epperson, istockphoto.com, flickr.com, and windows moviemaker. net

People young and old are flocking to the new 3 Ring Cafe on May 13, 2012 at 7 p.m. to experience the cafes first night of fantastical cooking. In the few months before opening, the staff was accepting volunteers to help with the process of moving in. Those same people helped coordinate the opening night events. The night consisted of the jazz band playing local favorites, free cappuccinos and a contest that resulted in a free meal and free t-shirts. Urbina expressed his appreciation of all the help he is getting from the city, volunteers, and his wife. My wife is handling a lot of the logistics as well as the design, Urbina said, I think it really speaks to the essence of the city and the people. I think they really like it. Renowned chef and owner of the new establishment, Ryan Urbina decided that Seattle needed something new and fresh. The menu consists of california-style food with zingy and fresh flavors like lime, avocado and tomato. Urbinas goal is to introduce new flavors and styles while still offering old-time traditions to the people of Seattle. Coffee is very much still a part of our atmosphere, said Urbina. Finally, when interviewing a volunteer at the opening night, she could not contain the excitment for the restaraunt. I cant wait for it to open! Im coming here to study all the time.

Meet The Chef


By: Alexis Alvidrez

Understanding how people work is definitely a plus when cooking for them. -Andrade Permacelli, psychologist and executive chef (top left)

We are chefs. We are artists. We are providers...

I love my job. I love the look on peoples faces when they taste my food.
-Coraline Peters, sous-chef (top middle)

I knew being a chef was in the books for me when I cooked my first steak. I studied the fat and juices that sizzled on the slab and I knew that creating something like this for other people was what I wanted to do. -Christoff Donalds, prep cook
(bottom left)

People underestimate the sciThe intense heat in the kitch- ence that goes into baking and en and the running around so cooking. Biology professors fast-paced is what really makes wouldnt get it. my heart race. Its all about the -Patricia McMearty, pastry chef, (bottom right) thrill of flaming fire and hot pans. -Jeff Goldenburg, line cook
(top right)

Ryan Urbina, head chef and owner of new 3-Ring Cafe began his journey in the culinary world after attending a University is hopes of graduating with a degree in Graphic Design. Funny how these things happen, says Urbina, It took 40,000 dollars and a lot of wasted time for me to realize food was my true calling. After Urbina graduated from a small culinary institute in Clovis, California, he went on to study vegan food and desserts at Le Cordon Bleu in San Fransisco, California. His dream since of opening his own Cafe began when he was a child. He watched his grandfather who was a chef prepare all the meals for the family and for his bakery. I used to help my grandpa roll up the croissants, said Urbina. Today, Urbina lives with his wife in northern Seattle. She spends her time managing the Cafes publicity and creating all of 3-Ring Cafes designs. My two goals in life are to be a provider for both my customers and my wife and to give everyone what they need. But more so my wife.

GiViNg BaCk
By: Alexis Alvidrez

Every October, 3 Ring Cafe couples with Northwest Harvest, Washingtons only non-profit food distributor, to fight hunger. October is the month of recognition for fighting for hunger, inspiring these two organizations to help make a difference. Each year the groups decide on a region in Washington to focus on. On the morning of the 3rd, Northwest Harvest gathers their volunteers to help bag salami sandwiches, chips and a drink. However, preparation for the 3 Ring Cafe staff starts a couple days before. The staff has decided to put their own twist into the process by making the meal one of significance. We have decided to create a mini sampler of the most popular items on our menu, said sous-chef Caroline Peters. Head chef and owner of the cafe Ryan Urbina agreed that their way of going about this is more expensive but said they came to the conclusion that it was worth it. We as 3 Ring Cafe want to help fight against world hunger by just starting here in Washington. A little can do a lot, said Urbina. The staff are never forced to help with the preparation or help on the day of the event, but they always do said Lexi Alvidrez, creative director and wife of Urbina. I am always so impressed with how [the staff] always gives their

Photos courtesy of Workplace Giving UK and Northwest Times

all every year. I knew we hired the good ones, said Alvidrez. Local volunteers, overseers and spectators are very impressed with the genuine courtesy displayed at 3 Ring Cafe. When asked her opinion on the goings on in 3 Ring Cafe after hours, Jourdan Gould said, I ride my bike home after work every night and I couldntt help but notice the lights still on after closing. Now that I know what all the hard

work and late nights were for I tip my hat to them. Not a lot of people do this. After the food is made and packaged, they split up into groups and walk around their district and pass out food to anyone in need. October 3rd is just around the corner and both Northwest Harvest and 3 Ring Cafe are constantly accepting the help of anyone willing.

InGrEdIeNt oF tHe MoNtH

The Lime

Lime-Honey Sorbet
Preparation time: 1 hour 35 minutes Frozen time: 4 hours or more Makes 5 cups 2 cups water 1 Tbsp lemon zest 3/4 cup natural cane sugar 2 cups lime-lemon juice (I used 8 limes and 2 lemons) Raw honey to drizzle on top (optional) Zest one lemon until you got 1 Tbsp (about 1 lemon) and mix with water. Add sugar and lime-lemon juice and stir well until the sugar dissolves. Refrigerate for at least one hour. Pour the mix into the ice-cream maker and follow the manufacturers instructions. Mine churns for about 20 minutes. Transfer to a freezefriendly container and store in the freezer for at least 4 hours or until ready to use. Prior to serving, its better to take out of the freezer at least 10 minutes before. After scooping some sorbet, I like to drizzle honey over the top.

Why We Love Limes


Warm lemon/lime water aids digestion. Its atomic composition is similar to saliva and the hydrochloric acid of digestive juices. Lemons and limes are high in potassium. Potassium is an important mineral that works with sodium for smooth electrical transmission in the brain and nervous system. Calcium and magnesium are plentiful in good ratio to each other in lemon/lime water. Magnesium is important for heart health and calcium prevents

By: Egor Kataev

rickets. Lemon/lime water can help lower blood pressure. Helps dilute uric acid, which if it accumulates it creates arthritic pain or gout. The warm lemon water helps purify and stimulate the liver. Lemon/ lime water liquefies bile while inhibiting excess bile flow. The lemon/lime water helps bowels eliminate naturally and easily.

WhY We RoCk
Saturday Night Jazz
By: Alexis Alvidrez

Listening your way to weight loss


By: Veronica Allen

Seattles 3 Ring Cafe is gaining more publicity by hosting a jazz band every Saturday night. The band starts playing at 7 p.m. when it opens and stays until 11 p.m., taking anyones music suggestions. It has been a constant dream of mine to have a jazz band in my cafe. It supplies good music and feeds my great atmosphere, said Ryan Urbina, cafe owner and head chef. Urbina, coming from a Seventh-Day Adventist background (church on Saturday), he understands the importance of having a great Saturday night. I really love jazz so after a long day of studying, its nice to have a place to go and get delicious food and entertainment at a good price, said student and faithful customer, Janice Cosme. 3 Ring Cafe is located in the heart of downtown Seattle and is easy to find and enjoy at a great price.

We bleed Jazz every Saturday night 7-11

p.m.

Music is truly a powerful tool - even when it comes down to seemingly mundane matters. Without music; movies would lose some of their appeal; being placed on hold via telephone would be little more frustrating; and our commute back and forth to work would be much more redundant. No one can deny the powerful effect music has on an individual. Whether this effect be positive or negative however, often depends on the type of music listened to. Nevertheless, extensive research has shown that certain types of music possess the ability to: 1.) ease symptoms of depression 2.) improve brain development in children 3.) improve ones memory 4.) aid in an ill patients recovery (this has especially been seen in the use of music therapy for babies in the NICU)...just to name a few. It should come as no surprise then, that researchers have found that music has the ability to directly effect ones eating habits as well. The Tufts University Diet & Nutrition Letter, reported on a study researchers were conducting on

the effect background music had on peoples eating habits. In one study conducted, the researchers counted the bites of food individuals took at meals while listening to various types of music. The result? The research showed, that where there was an absence of background music, the participants ate at an average rate of 3.9 bites per minute, with about a third of the participants requesting more food after clearing their plates. On the other hand, at the presence of spirited tunes, the diners sped up to an average of 5.1 bites per minute! Not surprising however, when calming flute instrumentals were played, the eating pace of the participants slowed to 3.2 bites per minute - and the bites became smaller. That might not seem to be a huge difference between the case study where background music was absent (3.9 bites per minute) - however, these latter participants refrained from requesting second helpings; most left food on their plates; felt full; claimed that the food tasted better; and had fewer digestive complaints.

ThE YuM FaCtOr


Experience the delicate flavor of delicious tender fish wrapped in fresh home-made corn tortillas and smothered in spicy guacamole, our house sauce, and spinach.

Famous Fish Tacos

Taste the flavors of Italy when eating this dish complete with sundried tomatoes, our favorite parmesian lemon pesto sauce, and grilled chicken perfectly seasoned.

Sun-Dried Chicken Fizolli

Become refreshed on a sunny afternoon after drinking this natural concoction of mango and pineapple, mixed in with a fresh brew of green tea. Take a sip of this while reading your favorite book and be overwhelmed with an incredible mixture of cinnamon, chocolate, and subtle cayanne pepper.

Mango P ineapple Tea

3 Ring Cappaccino

Want something yummy and quick? Try our mozzerella, tomato, and basil appetizer on a stick doused in balsamic vinager. This will leave you wanting more. A meal is not complete without dessert. Sit back and taste the tangy sweet flavors of mandarine oranges and sweet tangerines. Served in an orange peel.

Caprese Sampler

Orange Tangerine Sorbetto

E S V R E E P

Many people wonder why we call ourselves 3 Ring Cafe. Why are there 3 rings? We pride ourselves in our excelent service and have established three rules of code to follow:

Why 3 Ring Cafe?

PERSIST PERFOR
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3 RiNg CaFe

1506 S. Grand St. Visalia, Ca 93292

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Alexis Alvidrez 1506 S. Grand St. Visalia, Ca 93292