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Mesdames et Messieurs, sit yourselves down and prepare yourselves for a gastronomic treat of the finest culinary delights.
Our team of chefs have been trained in specialities from all over the world for your caching delectation!
We hope you will find many things that you will enjoy.
BON APPETIT!
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About this Series
Beachies' Bistro is a series of puzzle caches located in and around Peterborough with (if you haven't guessed already) a foodie theme. There are nine courses - see the menu below. Each course has a cache to find. In addition, there is a bonus cache ("The Bill"), which can be found using information located in all of the courses.
The puzzles are not meant to bemuse. We have pitched them with varying difficulties so that hopefully everyone can enjoy as much as possible of this series. The difficulty level, as you might expect, increases as you go through the meal. Some of the later, more difficult, puzzles have clues located in the geocheckers of earlier caches in the series; these are to assist you where needed, although all can be solved using the information on the cache page. (with the exception of the bonus, because the relevant information is contained within the caches in the series)
We have designed the series such that you can work out the puzzle elements at home before you leave (with the exception of the bonus), and pick up all of the physical caches in one day. Or you can do it in bite-size portions, it's up to you!
We would ask however that you do not leave any spoilers in your logs, even encrypted, including pictures. Please don't spoil the meal for future cachers!!
Please take either a notebook & pen or a camera phone with you so that you can take a record of the bonus information written in the caches.
The Side Salad
How about a lovely green salad... yum, yum, always eat your leaves!
The Puzzle: "Eats, Shoots and Leaves"
Salad is a popular, ready-to-eat dish made of heterogeneous ingredients, usually served chilled or at a moderate temperature. Many people use the word "salad" to describe light, savoury leafy vegetable dishes, most often served with a sauce or dressing, but the category may additionally include dishes made of ingredients such as fruit’s, grains, meats, seafood and sweets. It is difficult to define what is meant by the term "salad", as it encompasses a wide arrey of serving styles and options. Though many salads use raw ingredient’s, some use cooked ingredients; most salads use vegetables, though fruit salads also exist.
The word "salad" comes from the french salade of the same meaning, from the Latin salata (salty), from sal (salt). In english, the word first appears as "salad" or "sallet" in the 14th century. Salt is associated with salad because vegetable’s were seasoned with brine or salty oil-and-vinegar dressing's during Roman times. The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespear in 1606, while the use of salad bar first appeared in american english in 1976.
The Romans and ancient Greeks ate mixed greens and dressing. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britains to eat fresh salad Greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
The United States popularised mixed green salads in the late 19th century; other regions of the world adopted them throughout the Second half of the 20th century. From Europe and the americas to China, Japan, and Australia, salads are sold in supermarket’s, at restaraunts (restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customer’s will use to put together their salad) and at fast food chains. In the US market, fast food chains that typically sell hamburgers, fries, and Fried chicken, now also sell packaged salads.
The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varietys, spinach, or rocket. Due to their low calorifical density, green salads are a common diet food. The salad leafs may be cut or torn into bite-sized fragments and tosed together (called a tosed salad), or may be placed in a predetermined arangement (a composed salad).
Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, carrots, celery, and radishs. Other ingredients, such as avocado, olives, artichoke hearts, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.
A "bound" salad can be composed (aranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonaise. One portion of a true bound salad will hold it’s shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad. Bound salad’s are often used as sandwich fillings. They are popular at picnics and Barbecues, because they can be made ahead of time and refrigerated.
A Ceasar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared tableside. The salads creation is generally attributed to restauranteur Ceasar Cardini, an italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Forth of july 1924 rush depleted the kitchens supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardinis staff have said that they invented the dish.
Salad Niçoise is a composed salad of tomatoes, green beans, tuna, Hard-boiled eggs, Niçoise olives, anchovies and dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned.
Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed with mayonnaise or buttermilk in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lighter variations. Cream or sour cream may be used as the dressing and vinegar may be added. It may also include shredded carrots as well as other fruits and vegetables such as apples, onions, radishes, and peppers. Horseradish, seeds, and various spices may be included. The term "coleslaw" arose in the Eighteenth century as an anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad". There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. Coleslaw often also contains buttermilk or mayonnaise substitutes, and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common.
Finding this cache
You can assume N52 and W0. The remaining digits can be determined from the puzzle.
Update 14/12/13 - the final location has been moved. The puzzle and geochecker are based on the original location, the new location can be found within the geochecker. (In other words, put in the old co-ords to receive the new ones)
"Tasting notes"
Please park considerately, safely and legally.
The final cache site is not suitable for wheelchair users I'm afraid.
Stealth will be required at final location at certain times.
We recommend you confine your search for the final cache to daylight hours.
Please bring your own pen.
And finally, the "check"...
