November 17th, 2009
by Chef Brad
Darden Restaurants has some new promotions at two of its chains.
Red Lobster, which saw sharp sales declines last fiscal quarter, is trying to lure in cost-conscious consumers by promoting good deals. To help achieve that, the chain has introduced a promotion called “create-your-own seafood feast.”
via Create your own seafood feast — or wine label – November 16, 2009 Monday – Restaurants & Institutions.
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November 17th, 2009
by Chef Brad
IS it Thanksgiving if there is no traditional pie with a traditional filling and a crust that the cook obviously fussed and worried over? Sure it is.
via Taking a Holiday From Making Complicated Desserts – NYTimes.com.
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November 17th, 2009
by Chef Brad
About 12:30 on a recent weekday, the first lunch wave of students had receded from the dining hall of Champlain College’s IDX Student Center. In addition to the amazing views of Lake Champlain and the Adirondacks, the modern, airy space also offers an impressive menu, including daily specials like barbecued chicken or tofu with cornbread, coleslaw and baked beans or a Mexican-inspired Steak Ranchero Gordita sizzled up while you wait.
via Sustainability is the No. 1 trend in campus dining | burlingtonfreepress.com | The Burlington Free Press.
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November 17th, 2009
by Chef Brad
Driving back to San Francisco through Sonoma the other day, it was clear that apple season was in full swing. Every few miles along the aptly named Gravenstein Highway (State Route 116) was a different roadside stand touting apples and every apple product imaginable. To my wife’s dismay, I drove past them all.
via Spirits – A Threatened Fruit, Preserved in Amber – NYTimes.com.
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November 17th, 2009
by Chef Brad
Don’t call Max Toste a liquid chef or mixologist.
He’s a bartender. Ask him for a Manhattan, and he can make it 10 different ways: as a Louisiana (rye and Benedictine), Red Hook (rye, Punte e Mes), 1900s (rye, Dolin vermouth, Boker’s Bitters) – the list goes on.
via Some liquid assets do well in downturns – The Boston Globe.
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November 17th, 2009
by Chef Brad
Seattle diners who order the salmon will get their meal with a message next week.
Chefs at more than a dozen restaurants are cooking up fish dishes that come with a special side: a warning that the creature’s future could be threatened by a giant gold and copper mine proposed for Bristol Bay in southwest Alaska, home to the world’s largest sockeye salmon runs.
via Local News | Chefs serve salmon with warning on fishes’ future | Seattle Times Newspaper.
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November 6th, 2009
by Chef Brad
Based on expectations of continued contraction in the restaurant and bar industry in 2010, foodservice consultancy Technomic has issued its forecast for beverage alcohol sales in those channels. Total alcohol sales in all away-from-home venues are expected to decline 2.5 percent in 2010.
via Shrinking alcohol sales demand differentiated beverage programs | Beverage Trends | Pizza Marketplace.
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November 6th, 2009
by Chef Brad
Margret Malinowski is a big fan of the mashed potatoes at Edward Hospital. So when the 22-year-old was hospitalized for an infection in September, she was quick to dial down to the food service department to order a plateful — with a side of pudding.
via Hospital food gets intensive care, healthy update — chicagotribune.com.
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November 6th, 2009
by Chef Brad
Parisian baguettes are the highly refined products of science and technology. From the agricultural chemistry behind the flour to the finely calibrated temperatures of sophisticated ovens, the baguette, marvelous as it is, owes its quality to industry.
via Translating Parisian baguettes for American kitchens.
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November 6th, 2009
by Chef Brad
For decades grits were designated for Southern supper tables and the occasional greasy diner. Those farther north maintained a cautious apprehension. Yes, Northerners eat bowls of hot oatmeal, spoonfuls of Italian polenta, and plates of Indian pudding for dessert. But grits – a porridge-like mound of cooked ground corn – seem off limits.
via Congenial grit cakes win admirers in the North – The Boston Globe.
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November 6th, 2009
by Chef Brad
THE fast-food industry is not usually known for lavish investment in its employees, even if dismissive talk of “McJobs” is often undeserved. Yet at Yum! Brands, the owner of chains such as KFC, Pizza Hut and Taco Bell, Dave Novak, the chief executive, is presiding over a training programme that he says is the “biggest culture-change initiative in the world today”, affecting all of the firm’s 1.4m workers spread across 112 countries.
via Yum! Brands’ new corporate culture: Taking the hill less climbed | The Economist.
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