![]() ![]() ![]() The Sarrises, now in their 90s, still watch over the Touloupis clan. Ted’s would become a second home for the Touloupis’ three children, now young adults. Ted insisted that both work together, as he and Litsa had done for the previous 40 years. While recruiting Tasos and Beba to take over the restaurant in 2000, Mr. He rebranded it Ted’s Old Hickory when he moved into the current location. When Jim returned to the family’s home village in Greece in 1960, Mr. Ted’s first job after emigrating from Greece in 1955 was working for his great-uncle, Jim Sarris, at the Old Hickory. The tale of Ted’s is a fable about family. “Over the years we’ve supported charities and given back as much as we can to the community that has given us so much,” Beba says. Proceeds from dessert sales that week will be donated to three local non-profits-Blanket Fort Hope, which works with child trafficking victims the East Lake neighborhood group ELI Thrive and ATeam Ministries, which provides support for families of children who come to Birmingham for medical treatment. Ted, as regulars call him, will stop in during the official celebration week, June 12-17. And, it will consistently perform its repeatable melt/solidify heat transfer cycles many thousands of times, essentially for the life of the mug.The folks at Ted’s Restaurant have been serving lunch cafeteria-style at 328 12 th Street South since then-owners Ted and Litsa Sarris first opened the doors to their newly-built eatery on June 11, 1973.īut the restaurant-a traditional Southern meat-and-three enriched with Greek dishes like souvlakia skewers and baked pastisio-actually traces its roots back some 70 years, to the early 1950s and the Old Hickory Restaurant on 18 th Street South.Ĭurrent owners Tasos and Beba Touloupis are celebrating the anniversary with new Ted’s merchandise including shirts, posters depicting the restaurant’s iconic streetside sign, and coffee mugs-all locally created. Because it is captive inside the stainless-steel chamber, it can never leak. It is non-petroleum, non-toxic, readily biodegradable and 100% renewable. Remarkably, HeatZorb ™ is produced from agricultural sources and is USDA-certified bio-based. HeatZorb ™ is biodegradable, non-toxic, USDA-certified bio-based and long lasting So, no burned mouth, coffee that you can drink right away and coffee that stays at that optimal drinking temperature for many hours! And because the HeatZorb ™ chamber is surrounded by a vacuum chamber on one side, and coffee on the other, and the material has stored a lot of thermal energy, the transfer of this heat back to the coffee, to keep it at a zone of perfect drinking temperature. It is at this temperature that heat absorption stops and your coffee enjoyment begins. HeatZorb ™ is technically referred to as a “phase change material” (PCM), meaning it is calibrated to change from a solid waxy substance to a liquid at a designated temperature (140☏). The first is an aerospace-grade vacuum chamber to the outside of the mug, while the second chamber resides to the inside of the mug and is filled with HeatZorb ™, a special wax-like, bio-based substance that quickly absorbs and stores the heat from the coffee, bringing it to optimal drinking temperature (approximately 140☏) in just minutes. BURNOUT features Dual Chamber Design, two chambers configured from three layers of 18/8 stainless steel. The only place to lose heat is through the lid. ![]() Vacuums are devoid of matter, meaning there is nothing to transfer heat. Vacuum mugs have a single vacuum chamber: two stainless-steel walls between which is a vacuum. The secret to Drink Now Technology ™ is BURNOUT’s Dual Chamber Design and HeatZorb ™ ![]()
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