"The Culinary World of Chef Brad"

In this flaky economy, every dollar counts. When times are tough, marketing is often the first on the chopping board of restaurant owners and managers. This is a mistake.

Now, I’m all for cutting costs, but if you want to reduce your marketing expenses, you need to be smart about it.

I am showing you here three easy steps that you can follow to eliminate wasted restaurant marketing expenses. Not only you will save money in marketing, but also you can rest knowing that you are investing your hard-earned money in the best possible way to bring new clients to your restaurant.

via Three Simple Steps to Improve Your Restaurant Marketing – FohBoh.

Eco-friendly restaurants are the hot-button topic in the foodservice industry at the moment. The general public is getting increasingly knowledgeable about concepts like energy efficiency, water conservation, biodegradables, and green cleaning and have started trying to incorporate these into their daily lives. However, as this movement progresses, more and more companies are trying to market themselves as green, and customers are getting weary. Here are some ways to market a legitimately green restaurant without customers thinking you are guilty of “greenwashing” and the best part is that all of these marketing techniques will also help the environment.

via Marketing Your Eco-Friendly Restaurant…Without Greenwashing! – FohBoh.

Keeping it simple is the unmistakable philosophy of the Vue Wine Bar, housed in a revamped historic building just off Main Street in downtown Hendersonville.

By combining a passion for the classics of European wine and food, an emphasis on hospitality and a reliance on local farms, the owners of Hendersonville’s newest wine bar aim to create a unique experience for their clientele.

The recent addition of a larger selection of food offerings to their old world wine bar is cause for celebration among those who have discovered this gem of an establishment.

via Check out the new ‘Vue’ | BlueRidgeNow.com | Times-News Online | Hendersonville, NC.

NEW YORK (Reuters) – Active compounds in green tea may slow down the progression of prostate cancer, researchers reported on Friday.

Capsules made using green tea extracts called polyphenols lowered levels of proteins that tumors use to grow, the researchers found.

via Green tea could delay prostate cancer: U.S. study | Health | Reuters.

As head of the Food and Drug Administration, Dr. David A. Kessler served two presidents and battled Congress and Big Tobacco. But the Harvard-educated pediatrician discovered he was helpless against the forces of a chocolate chip cookie.

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In an experiment of one, Dr. Kessler tested his willpower by buying two gooey chocolate chip cookies that he didn’t plan to eat. At home, he found himself staring at the cookies, and even distracted by memories of the chocolate chunks and doughy peaks as he left the room. He left the house, and the cookies remained uneaten. Feeling triumphant, he stopped for coffee, saw cookies on the counter and gobbled one down.

via Well – How the Food Makers Captured Our Brains – NYTimes.com.

Salmon is a fantastic fish to cook with, not least because of its versatility. As far back as the Middle Ages, it was used in a range of different ways: in dishes that required it to be braised or salted, or added to soups and stews. Once an expensive delicacy, it is now farmed extensively so is relatively cheap. However, this greater availability has not come without its problems – in many cases, poor farming practice has had a negative effect on the quality and taste of the fish, so always go for the best you can afford.

via Gordon Ramsay: 3 salmon recipes | Gordon Ramsay | Food and Drink – Times Online.

Several years ago, Dan Sutton tried to find an old peach orchard that his family used to visit in Kansas when he was a kid.

He searched the Internet in vain and realized there wasn’t much information online to help locate small farms.

via Boise man’s hobby turns into Locavore Network | The News Tribune – Thrifty Living | Seattle-Tacoma News, Weather, Sports, Jobs, Homes and Cars | South Puget Sound’s Destination.

Portland’s charcuterie-obsessed chefs are prompting local farmers to feed hazelnuts to hogs, in the quest for a distinctive Northwest-style prosciutto

via Peerless pork – OregonLive.com.

Tangled herbs are piled high like clipped shrubbery. Chickens, factory-fattened and free-range, bathe in ice. Pink pork loins hang from hooks, beside a polka-dot tapestry of eggplants and chilies. My market in Bangkok is blur of produce, one that I try to walk through each day, nose in the air, eyes wide. We’re just getting to know each other.

via Cooking Thai Food With a Master – The Atlantic Food Channel.