Come Discover . . .
! Fresh LOBSTER ROLLS
Back to School Specials LUNCH & DINNER
Served with French Fries
Pasta, Pizza, and More!
As seen on…
11.95
Every Tuesday • 8pm
508-366-8302 • OPEN 7 DAYS
149 Turnpike Road (Route 9W) • Westborough
Food • Drinks • Functions • Lodging
Dining Out
Minimum purchase $40* Dine-In or Take-Out
South, North & Indo-Chinese Cuisine 30 Lyman Street • Westboro
508-898-1888
www.mayurirestaurant.com
Banquet Hall & Catering Available
S
picy, mild, beans or meat only, tomato-based or white - there are as many ways to make chili as there are people who make it. If you want to fine-tune your chili cooking chops, take a few hints from Larry Walton, the 2011 Terlingua International Chili Champion.
Here are his top five tips for making great chili: 1. Chili Powder - Using the right chili powder makes all the difference. Chili Powder and Seasoning Mix is a good choice because it’s well rounded and balanced. 2. Meat - Choose premium quality ground beef with an 80/20 percent beef to fat ratio. Or for an interesting twist, choose fresh boneless, skinless chicken thighs. 3. Browning - A key essential is to brown your meat. It not only adds richness to your dish but also helps with the dark color of the chili. 4. Spices - The spices are a main ingredient to bring out all the flavors. It’s best to use spice powders, since they’re more pungent. 5. Secret Ingredient - Last but not least, add your secret “booster” such as chili powder, paprika, cocoa or a few dashes of Hot Sauce at the end of cooking to wow your tasters. Give Larry’s award-winning chili recipe - or any of these other recipes - a taste test, and see how fast your friends and family name you their favorite chili champ.
now for our fall meeting and outing packages! l l a C Book in September, menƟon this ad, pay no room rental fees!
DAILY MON-SAT 11AM - 9PM & SUN 12 - 5PM
508-854-1704
grillonthehill.net
11:30am to 9pm • 7 Days a Week
Please visit www.CommunityAdvocate.com and click on “Dining Reviews” to read more about local restaurants
Indian Cuisine c i t n e h t u A
WESTBORO SHOPPING CENTER
at Green Hill Golf Course in Worcester
HARRY’S RESTAURANT
G
TU-TH 11:30 - 9 • FRI & SAT 11:30 -10 SUNDAY NOON - 8 • CLOSED MONDAYS
100% AUTHENTIC BRAZILIAN FOOD STOP BY
(off Belmont Street)
with Dana Lewis Every Thursday • 8:30pm
508-839-5931
10% OFF MEAL
1929 Skyline Drive
LIVE MUSIC
25 Grafton Common• Grafton
B.B.Q. BUFFET $6.49/LB
Gorgeous views of golf course and pond. Serene location.
Monday & Tuesdays
STUMP TRIVIA
New England’s Nightly News Magazine Program
on the Deck THURSDAY, FRIDAY, SATURDAY & SUNDAY EVENINGS
$
BACK! Saturday, September 22nd
LABAREDAS BRAZILIAN B.B.Q.
Live Music
Only…
THE COMMANDER CODY BAND
CHRONICLE
Lunch and Dinner
Made to Order
COOK CHILI LIKE A CHAMP Larry Walton’s 2011 Terlingua International Chili Champion Recipe
Doing Business for over 30 Years
Every Friday Night
Monday - Friday…
7:00pm -11:00pm
Business, etc.
Music While You Dine 369 West Main Street Northboro, MA
Yield: 2 pounds, or 8 servings
508-393-8134
1ST MIXTURE: 1 tablespoon onion granules • 1 tablespoon garlic granules 1 tablespoon beef granules • 1 tablespoon chicken granules 2 tablespoons chili powder • 1/8 teaspoon salt • 2 dashes hot sauce
200 Concord Road Marlborough www.marlboroughcc.com
“Two for Twenty” SUNDAYS 3PM TO 8PM
Can accomodate 30 to 50 people
5OFF
$
Toward a purchase of $25 or more.
Must be presented at time of purchase. Not to be combined with any other offer.
2ND MIXTURE: 1 teaspoon garlic granules • 1 tablespoon cumin 1 package Sazon Goya • 2 tablespoons chili powder 1/8 teaspoon cayenne pepper • 2 dashes hot sauce ADDITIONAL INGREDIENTS: 2 pounds ground beef • 1 14.5-ounce can beef broth 1/2 14.5-ounce can chicken broth • 1 1/2 8-ounce cans tomato sauce 1/8 teaspoon brown sugar, if needed Salt to taste
Mix first and second mixtures in separate bowls. Set aside.
Hibachi • Sushi • Chef SpecialƟes Cocktails - Catering - FuncƟon Rooms
Brown ground beef then drain off grease. Add beef broth, chicken broth and tomato sauce. Bring to a boil, then reduce heat to a slow simmer for 40 minutes.
OPEN EVERYDAY FOR LUNCH & DINNER
Add first mixture and simmer for 40 minutes.
60 Shrewsbury Street • Worcester
Add second mixture and cook on low heat for 25 minutes. If too spicy, add brown sugar and salt to taste.
www.7nanasteakhouseworcester.com
For Dining Guide information call the…
Mon - Sat 11:30am to 1:30am Sunday Noon to 10pm
508-755-8888
Home of the $6 Martinis!
Friday & Saturday… Twin Lobsters Clambake
$19.99 $19.99
508-366-5500 www.communityadvocate.com
Join Us in…
Pub 42
$3 Apps
from a selected menu
All Week…
Barramundi $13.99 Baby Back Ribs $13.99 Fish & Chips $11.99
Call to reserve your next business luncheon…
DON’T FORGET OUR…
Available
Served Nightly
OPEN Nightly 4-11 PM • OPEN FOR LUNCH Friday 11:30 AM - 3 PM
EASTSIDE GRILL 508-485-1660 / ext 14
FUNCTION ROOM
THE BEST PRIME RIB AROUND!
TEAM TRIVIA
Thursday’s 7-9pm
GLUTEN FREE S G OFFERIN
CALL FOR NS TIO RESERVA K S A OUR ABOUT ING CATER
RESTAURANT
PUB
BANQUET FACILITIES
42 West Boylston Street (Rt. 12) West Boylston, MA 508-835-4722 • www.ourmanor.com Sun.-Thurs. 11:30am-9pm • Fri. & Sat. ‘Ɵl 10pm • Closed Mon.