Thứ Hai, 30 tháng 7, 2018

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The manager of a Missouri restaurant was fired after he was filmed kicking out a black customer from the premises and telling her to 'get out

' 'I honestly feel like I was discriminated against and racially profiled,' Xzaviera Vaqua, 37, told The Kansas City Star on Friday

 Shelly Bloom, co-owner of Tomfooleries of Kansas City, confirmed that the manager, identified only as Preston, had his employment terminated from the eatery

  Bloom, however, refused to provide the exact reason why Preston was fired on July 22 to the City Star

 The incident, which was uploaded to social media before the start of the weekend and has already garnered more than 100,00 shares, took place on July 19 after Vaqua requested to pay for her bill upfront

As the footage shows, Vaqua tells a person identifying himself as the manager that she doesn't feel 'comfortable' handing over her credit card as she impatiently taps the top of a dinning table with her fingernails

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Shocking moment Sean Spicer's black prep schoolmate. Share this article Share According to Vaqua's Facebook page, a server informed her that she was unsure of the restaurant's policy concerning upfront payments

 That's when Vaqua asks to speak to the manager before she begins filming.   In the five minute clip, Preston the manager informs Vaqua that she must 'secure a tab' before dining

   'I can't just pay for my food?' Vaqua inquires. 'You can pay for it after you eat

We don't have to use the credit card but we have to secure the tab,' the manager replies

'I'll pay for my food, cash, up front. I don't feel comfortable with nobody walking around with my card all night,' she replied

'All night?' the manager asks. 'You gonna be here all night?'The manager continues by saying that the restaurant closes at one in the morning, but the bar stays open until 2

30am. 'OK, that's what I asked. What time do you close…' Vaqua says, before Preston fires back, 'You know what, we're done

Go ahead and go.' He then adds 'get out,' and states 'I don't need to explain s--- to you' after Vaqua asks why she's being told to leave the restaurant

'I don't even understand what just happened,' she says after the exchange. After turning off the camera, Vaqua claims that the manager followed her outside to the parking lot and continue harassing her, acting 'super aggressive

' The incident subsequently led to at least 10 protesters demonstrating outside the restaurant on July 21, according to the Star

 One of the demonstrators, Catina K. Taylor, called for a boycott of Tomfooleries to send the message that 'allies and black people

will not tolerate this type of behavior from any business in this city.' . The altercation erupted after the supposedly drunk customer 'sarcastically' used a 'typical' Islamic greeting to a number of female Muslim protesters, the Star reported

 A man stepped in on the ladies' behalf, escalating tensions which led to a brief fight that spilled onto the street

  

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Grei(t) expectations for The Saxon's new fine-dining restaurant - Duration: 4:04.

Grei(t) expectations for The Saxon's new fine-dining restaurant

Grei(t) expectations for The Saxon's new fine-dining restaurant.

With chef Candice Philip at the helm, Joburg gourmets can look forward to enjoying a wonderfully inventive six-course menu when they dine at Grei.

  Having trained as a chef for 13 years under David Higgs as well as with Luke Dale-Roberts, and with one of her dishes nominated for the 2016 Design Indaba's Most Beautiful Object in South Africa, chef Candice Philip has put the hard work into perfecting her craft.

That investment is paying o­ff as she now heads up Grei, The Saxon's new fine-dining restaurant that replaces Luke Dale-Roberts X The Saxon.

Located in the same upstairs space, the new restaurant's interior has been completely redesigned, but the open-plan kitchen remains, giving you the same behind-the-scenes glimpse of the team bringing the menu to life.

As its name suggests, Grei's interior colour palette consists of various muted grey tones, giving it a sophisticated feel while providing a neutral backdrop for the vibrant colours presented on the plate.

  Every dish on the six-course menu incorporates Philip's skill and passion for herbaceous flavours, unusual pairings and her signature style of intricate plating – a strong feature during her years working with Luke.

Throughout the meal, guests are taken on a journey of artfully curated textures, colours and flavours.

"The order of the dishes moves from lighter starters to richer mains and sweet desserts," says Philip.

"Each dish has its own textures – crunchy, soft, hard and crispy – and when combined with the herbs, it evolves into an even more unique experience." Some of the herbs naturally lend themselves to lighter dishes and styles that really pop in the muted space, such as the verbena with the king crab and broad beans or the pops of bright green lovage and orange pumpkin with lamb.

The vegetarian mushroom, ulva and Malabar spinach course is a highlight, with every sip of the earthy broth bursting with flavour.

The Beemster cheese, ginger and lavender course is the perfect bridge before the final course: a hard choice between the fruity guava, beetroot and hibiscus creation, or the Ashanti 67% dark chocolate mousse with smoked whisky and charcoal undertones.

  Following the lead of Philip's unique taste combinations, the sommelier's wine pairings aim to o­ffer the best local and international wines without focusing exclusively on one or the other.

The result is a comprehensive, yet unusual, overview of the wines in The Saxon's cellars.

"I'm excited to bring my own long-held vision to life," says Philip about her new venture.

"The response has been so positive.

When you're doing something quite di­fferent from before, you're always a bit unsure, but we've been fully booked so far and people are loving our new o­ffering.".

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