Now that the weather is cooling Wild Ace has added soup du jour to its lunch offerings. The soups are homemade each day with side bowl $3.50 and bowl a $5.95. A side of soup and ½ sandwich or side salad is $5.94.
Lunch specials, eat-in only, are available every day from 11 a.m. –3 p.m. Any two items from the list below is $5.94:
• Small house salad
• small Caesar salad
• side of homemade soup
• half Red Baron sandwich
• half Bomber Girl sandwich
• 1 slice pizza with 1 topping
• Homemade parmesan potato chips
Daily drink specials include:
• $5 Monday: Pitchers (60 ounces) of Miller Lite, Michelob Ultra, Pabst Blue Ribbon, Yuengling and appetizers.
• Tuesday Taps: $1 off all taps including domestics. 2-for-1 appetizers and wings
.• Wild Ace Wednesday: $3 Wild Ace Tea, buy-one get-one pasta night.
• Thursday Thursday: $2 domestic bottles and $5 bombs.
• Freaky Friday: Bartenders Choice Special
• Super Saturday: $3 house Bloody Marys, $12 buckets of domestic bottles
• Sunday Funday: $3 vodka drinks
Call 879-9600 for more information.
Campbell’s teams up with Wolfgang Puck to launch Italian sauces
Campbell’s is hoping consumers are ready to “mangia” as it launches a new line of Italian sauces under the Wolfgang Puck brand.Each of the new sauces, which are available at grocery stores nationwide this fall, are packaged in a distinctive 16-oz. jar to offer restaurant-inspired dinner at home, Campbell’s said. The new varieties include:
Arrabbiata: Spicy marinara and roasted red pepper combine for a distinctive sauce with real kick;
Creamy vodka: A combination of tomatoes and fresh cream is finished with a splash of vodka;
Four cheese: Parmigiano, ricotta and asiago cheeses are combined with tomatoes, fresh garlic and cracked black pepper, then finished off with mascarpone cheese for a sweet and unexpected creaminess; and
Tomato basil: A blend of tomatoes, garlic and sweet basil makes this sauce a great way to bring classic Italian dishes to the next level.
Wolfgang Puck Italian sauces will retail for $2.79.
Flavor creation contest returns to Baskin-Robbins
Wishing your flavor won the Baskin-Robbins flavor creation contest last year? Don’t despair, Baskin-Robbins has announced its 2nd Annual Online Flavor Creation Contest, providing guests with the opportunity to tap into their inner chef to create a winning new flavor.
From now through Oct. 31, ice cream fans can enter the contest online by creating a virtual flavor at www.baskinrobbins.com/flavorcreator.
Visitors to the site can choose from 31 base flavors, a variety of ribbons such as fudge or peanut butter and a myriad of different mix-ins ranging from candy pieces to cookies. To kick this year’s contest up a notch, Baskin-Robbins has added even more flavor bases, ribbons, and inclusions.
New ingredients include: Strawberry Yogurt, Mango Yogurt, and French Toast Ice Cream flavors; Oreo, Cherry, and Whipped Cream flavor ribbons; and Blondie Brownie, Golden Oreo, and chocolate covered cookie inclusions.Once the contest closes Oct. 31, Baskin-Robbins executive culinary team will narrow down the submissions to determine the top 20 finalists who will receive free ice cream for a year. Ice cream fans will then vote online for their favorite flavor to determine the winner. The winner will receive a trip for two to Boston which includes a three-night stay at a landmark Boston hotel, a night at the theatre, $1,000 in spending money, and a trip to Baskin-Robbins headquarters where the winner will meet the Baskin-Robbins culinary team and spend a day bringing their virtual flavor to life.
The winning flavor of the inaugural 2010 contest was Toffee Pecan Crunch, created by Diane Sroga of Chicago. Her winning flavor featured a combination of extra-rich, creamy chocolate ice cream with a sweet caramel ribbon and crunchy bites of HEATH bar and pecans. Toffee Pecan Crunch was the June 2011 Flavor of the Month and joined the ranks of the Baskin-Robbins world famous flavor library, which contains more than 1,000 flavors including Gold Medal Ribbon, Jamocha Almond Fudge, and Beatle Nut.