SEOUL, Dec. 20 (Yonhap) — U.S. restaurant chain Hooters will open its first restaurant in South Korea next month, the company’s local unit said Wednesday.
Hooters, known for its brand image of waitresses with tight shorts and low-cut T-shirts, is scheduled to open its first restaurant in Seoul on Jan. 18, Hooters of Korea Inc. said in a statement. full story…
It was a lunch that would horrify a dietitian: a bag of Tropical Skittles, a Jones soda, two Little Debbie marshmallow treats, a deep-fried pizza stick and a bottle of sweetened iced tea.
The high-calorie, sugar-packed treats are standard fare for Cleveland High School freshman Tikisha Spires, who travels off campus for lunch each day.
It’s certainly not what the Seattle School Board had in mind two years ago when it adopted a rigorous nutrition policy and canceled a lucrative vending contract with Coca-Cola. Chips and cookies were replaced in vending machines with granola bars and trail mix; sugary drinks are no longer sold in schools. Cleveland fell into line with other schools, offering healthier foods in its cafeteria and vending machines.
CHICAGO, Nov. 29 PRNewswire — Five-star chef Charlie Trotter will bring his superlative-culinary experience to the Elysian Hotel and Private Residences, flagship of a new ultra-luxury brand, under construction at 11 East Walton Street and scheduled to open in 2008. The venture marks Trotter’s first collaboration in the U.S. and the latest success for the Gold Coast development.
“We talked with some of the nation’s foremost chefs about creating a restaurant truly attuned to the quality and character of the Elysian. In Charlie, we found the ideal partner, whose standards of excellence equal our own,” said David Pisor, founding partner and chief executive officer of the property’s developer, Elysian Worldwide. “Widely regarded as one of America’s finest chefs, Charlie is an icon and true innovator in the worlds of food and service. We couldn’t be more thrilled about our association with him.” more…
A restaurant in the southwestern US state of Arizona that proudly admits to trying to finish off its customers has introduced a new item on its menu — the “quadruple bypass burger”.
The burger at the “Heart Attack Grill” restaurant is stacked with four beef patties, cheese, onions, tomatoes and fried bacon, and weighs in at only 8,000 calories, more than three times what the human body needs in one day.
Patrons who have no appetite for the “quadruple bypass burger” can opt for the “triple” or “double-bypass”.
“It’s not good for one’s health but it’s only a joke,” John Basso, who opened the restaurant 10 months ago, told AFP.
Customers who have room for more can also order French fries “fried in pure lard” and can purchase cigarettes off the menu. As a courtesy, the restaurant offers its “best customers” a wheelchair service to their cars by waitresses dressed in slinky nurses’ outfits.
The idea, however, has not gone down well with the Arizona State Board of Nursing which has expressed concern that some patrons may confuse the waitresses with real nurses. more…
NEW YORK (Reuters) - Celebrity chef Gordon Ramsay opened his first U.S. restaurant on Thursday, with an assurance he would not try to push New Yorkers into their own kitchens as he did British women.
Ramsay said he would not interfere with the “fascinating scenario” in restaurant-loving New York, even though his television crusade for home cooking struck a chord in Britain, where he said young women had become a lazy “chardonnay and Pringle (potato chip) brigade.”
New Yorkers eat out at least four times a week, with the trend growing every year, a Zagat dining survey released last month showed.
Ramsay’s new restaurant, with formal dining for 45 people and a bar for more casual dining for up to 70, already is booked for the first two months. The menu feature dishes such as his signature Cappuccino of White Beans and lobster ravioli.
“I’m not here telling New Yorkers they have got to get into their kitchens,” Ramsay told Reuters as he stood in the sparkling $6.5 million kitchen of “Gordon Ramsay at the London” in the new luxury London NYC hotel. more…
Chef Edouardo Jordan started his culinary career at an early age in the kitchens of his mother and grandmother in St. Petersburg, Florida. As a top graduate of his high school, Edouardo had a decision to make: culinary school or college. He chose college. After graduating from the University of Florida with degrees in Business Administration and Sports Management, Edouardo, determined to apply his degrees, started an online restaurant guide for his hometown. His love for food and restaurants drove him to indulge his self in food. Spending nearly a year researching recipes, visiting restaurants, managing the website and critiquing food, Edouardo decided to follow his passion, he enrolled into culinary school. As a student at Le Cordon Bleu’s Orlando Culinary Academy, Edouardo excelled in the classroom and the kitchen, managing to graduate top of his class. Edouardo has studied under some of the greatest minds in the industry, spending time under pastry chef Ewald Notter in Orlando, Florida; Chef Marty Blitz at Mise en Place in Tampa, Florida; Chef Thomas Keller at the French Laundry in Yountville, California and a stint at Chez Panisse in Berkeley, California. Chef Jordan is currently working under Chef Jerry Traunfeld at the Herbfarm restaurant in Woodinville, Washington and spends his days off catering to his magnificent clients in the King County and surrounding areas.
Thank you for your interest in Nouvelle Personal Chef Service. If you have any questions or would like to set-up an interview please contact Chef Jordan.
Ejordan@nouvellechef.com
Phone: 425-489-4127
PARIS - So much for Tang. The crew of the international space station will be dining upscale.
Top chef Alain Ducasse whipped up a little something for them to eat that’s worthy of his award-winning restaurants.
Meals cooked up by Ducasse were on board a Progress M-58 cargo ship that blasted off Monday for the international space station, France’s National Center for Space Studies said Wednesday.
The menu includes caponata, a Sicilian dish made of peppers, tomatoes and zucchini; roasted quails in a wine sauce from France’s Madiran region; smooth celery root puree with nutmeg; and rice pudding with preserved fruit.
Cooking for space isn’t like cooking in a restaurant. So the French space center says Ducasse had to do a fair bit of experimenting before the dishes were ready to go.
Ducasse, who has award-winning restaurants in Paris, New York and Monaco, and chefs from ADF, his consultancy and training department, developed recipes to meet the difficult requirements of dining in space, including zero bacteria. more…
Related article:
The popular franchise will soon be serving a portobello mushroom sandwich created by competitor Betty Fraser. Check out the recipe:
A diet containing curry may help protect the aging brain, according a study of elderly Asians in which increased curry consumption was associated with better cognitive performance on standard tests.
Curcumin, found in the curry spice turmeric, possesses potent antioxidant and anti-inflammatory properties.
It’s known that long-term users of anti-inflammatory drugs have a reduced risk of developing Alzheimer’s disease, although these agents can have harmful effects in the stomach, liver and kidney, limiting their use in the elderly.
Antioxidants, such as vitamin E, have been shown to protect neurons in lab experiments but have had limited success in alleviating cognitive decline in patients with mild-to-moderate dementia.
Curry is used widely by people in India and “interestingly,” the prevalence of Alzheimer’s disease among India’s elderly ranks is fourfold less than that seen in the United States. more…
A new dish is now appearing on menus across the United States: the $40 entree. Such prices used to be the stuff of four-star, white-tablecloth meals, the kind that ended with a diamond ring on the petit four tray. But now entrees over $40 can be found in restaurants that are merely upscale or even chains, where diners wear jeans and tote children. In geographic terms, New York and Las Vegas have led the charge, and in culinary ones, steak and lobster were first and are still most prevalent. But the $40 entree is migrating: to restaurants in Philadelphia, Fort Lauderdale, Fla., and Denver, and to ingredients such as fish and even pasta.NOT THE CHEFS’ CHOICE?
Restaurateurs say rising rents, ever more elaborate interior decoration and the increasing cost of premium ingredients — especially beef and fish — leave them little choice. “Forty is the new 30,” said Richard Coraine, of Union Square Hospitality Group, which recently began charging $42 for a 1¾-ounce appetizer portion of lobster for lunch at New York City’s Museum of Modern Art. Bobby Flay, who recently crossed the $40 mark in his Las Vegas and Atlantic City outposts, says he intentionally loses money on many other entrees to keep prices reasonable.
NEW LONDON, Conn. — The most important person on a movie set isn’t always the director, writer, producer, cameraman, sound technician or even the star.
Sometimes, the most important person on a movie set is the chef. This makes Roger Poirier the big man on campus during the filming of the ESPN miniseries “The Bronx Is Burning,” which is taking place at Dodd Stadium.
On a recent Tuesday, Poirier made breakfast and lunch for 190 people. He turned out both meals from a restaurant-quality kitchen housed in a vehicle the size of a UPS delivery truck. Salads, vegetables, starches, chicken, beef and fish were all prepped and cooked in Poirier’s truck and served on a buffet line by his three assistants.
The cooks have been at the stadium since Sept. 23. They all work for Hanna Brothers Catering of Slidell, La., an eight-year-old company that specializes in catering film- and television-production locations. “The Army runs on its stomach, they say, and I think there is some truth to that in the film business as well,” said Jim Hanna, a co-owner of the company. Poirier, 43, has worked for Hanna for seven years, but he has been feeding crews on the sets of commercials, movies and TV shows since his father bought a catering truck when he was a teenager. He is a self-taught cook who keeps all his recipes in his head.
It is almost literally a life on the road. Poirier, who is married with two children, figures he is home in Missouri about two months a year. He has worked TV shows ranging from “Cheers” and “Dynasty” to “Star Trek: Next Generation” and “LA Law.” He has worked just as many movies, ranging from the current “The Guardian,” starring Kevin Costner and Ashton Kutcher to the upcoming “The Good Shepherd,” starring Al Pacino and Angelina Jolie. more…
UZHHOROD, Ukraine - Valentyn Shtefano’s pastries were known for attracting stares and giggles as well as lip-smacking murmurs. But even his fiancee was surprised when Shtefano told her he was making her wedding dress — out of flour, eggs, sugar and caramel.
The dress — made of 1,500 cream puffs and weighing 20 pounds — took the 28-year-old baker two months to make, and by the end of the wedding reception, bride Viktoriya said she didn’t want to take it off. more…
In a dynamic documentary style, “Gourmet’s Diary Of A Foodie” pastes together a whirlwind tour of China from Beijing to Shanghai and rural villages in between. Food on television is dominated by eye candy, silly prattle, and 30-minute meals, and some say offers nothing for real cooks. So this new series, produced by WGBH-TV, may fill the void for a more demanding audience. “The show is meant to appeal to serious foodies,” says co-executive producer Michael Selditch. “We went out the door with that crowd in mind and tried to bring back stories that hadn’t been done before.”
As such, the viewer goes down the old alleyways of Beijing, where chef Li Qun demonstrates fruitwood-roasted Peking duck. In the village of Xi Tang, which is on the water and famous for its snacks, we get a close look at zongzi dumplings, lean and fatty meats with sticky rice, wrapped in aromatic reed leaves. In Shanghai, we are whisked into the kitchen of chef Jereme Leung , who specializes in what he calls new-Shanghai cuisine for the emerging middle class (a riff on the traditional drunken chicken served in a martini glass with a granité on top), and in Daxing, outside of Beijing, we go to the house of Dr. Du, the village doctor, where lunch is being prepared in side a rustic kitchen in a giant iron wok over a wood fire.
Gourmet’s editor-in-chief , Ruth Reichl , thinks of the show as a “magazine on the air. ” “ It’s so graphically rich in the same way that the magazine is,” she says by phone from New York. Behind the camera is Zero Point Zero Productions, the New York-based team responsible for “Anthony Bourdain: No Reservations” and other popular shows. The filming style is fast and unpredictable. With plenty of close - ups, stylish cropping, and moody natural lighting, everything is slick. “We were trying to achieve a look that could match the elegant photography in Gourmet magazine,” says Selditch.
The show really moves. Each 30-minute episode (there are 20 this season) has a theme, with local food journalists serving as translators and reporting on what they know best. Lydia Tenaglia, co-executive producer and director of “Diary of a Foodie,” was already connected to an international network of food people from her work on Bourdain’s shows. “We ended up talking to a lot of the same people and going deeper into stories that we had begun to explore on other series,” she says. more…
FORT WORTH, Texas — As guilty pleasures go, it’s hard to top the corn dog (or corny dog, as it’s still called at the State Fair of Texas).
A wiener on a stick, cloaked in a sizzling-hot coating of deep-fried cornmeal batter, slathered with bright-yellow mustard — doesn’t that puffy dark-brown crust look tempting, glistening in the lurid lights of the fair midway or the yellow glare from a divey drive-in’s canopy?
Those settings are the corn dog’s natural habitat. You wouldn’t eat it at a table, much less a table set with Yves Delorme linen napkins instead of the flimsy paper kind. Or would you?
Turns out you would. On trendy tables from Texas to L.A., corn dogs are going upscale. (more…..)
There used to be a time when we would gather around the dinner table and enjoy wonderful food: Food that would nourish the body, mind and soul. We shared family events, and simply enjoyed each other’s company.
In today’s fast-paced world, enjoying a “home-made” family meal has become a thing-of-the-past. Where eating at a nice restaurant is a cost prohibitive solution, many have turned to the less nutritious fast food. In either event, something seems to be lost.
At “Chefs”, we have the solution. Our staff will assist with the menu planning, and shopping. Finally, as chef-for-the-day, using our industrial kitchen you prepare 8 to 12 meals that will feed your entire family: body, mind and soul. more…
” I grew up with food being an integral part of my home. I take what I know, and ideas from where I’ve been. I incorporate seasonal ingredients with fresh herbs and zesty spices to create unique dishes with a sense of style and bold flavors. “
-Chef Alexandra I. Lopez
CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops of green food coloring
12 small Tootsie Rolls or equivalent
SERVING “DISHES AND UTENSILS”
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper
1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs, and enough pudding to make the mixture moist, but not soggy. Place liner in litter box and pour in mixture.
3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!
HUNTINGTON — About 25 minutes into eating his cheeseburger, David Francke’s eyes glazed over and he pushed back from the table. “There’s no way,” Francke said. “I’m giving up on it. If I don’t, it would be everywhere.”
“It” is the brand new Bubba’s Big Bad Single Wide Burger at the almost-famous restaurant, Hillbilly Hotdogs that gives new meaning to the phrase “Biggie Size.”
Weighing in at 5 pounds, with seven pieces of cheese on 31/2 pounds of fresh meat from Logan’s on a custom-baked bun from Brunetti’s, The Single Wide got a grand introduction Friday afternoon as the restaurant, just a couple of blocks from Marshall’s campus, filled with students cheering on Francke, a 25-year-old med school student at Marshall from Charleston.
Francke earned the chance to be the first customer to take on a Single Wide since he holds the record (4 minutes) for eating Hillbilly Hotdog’s massive Homewrecker, a 15-inch hotdog with ALL the trimmings — the equivalent to eating 10 hotdogs.
Francke, who disposed of the Homewrecker in record time, said he was pretty confident about taking on the Single Wide, since he was still a bit hungry after knocking out a Homewrecker. more…
A California natural foods company was linked Friday to a nationwide E. coli outbreak that has killed one person and sickened nearly 100 others as the company issued a recall of certain brands of spinach, including the Trader Joe’s brand.
There are five Trader Joe’s stores in southeast Michigan.
Grocers across the country pulled spinach from shelves, and consumers tossed out the leafy green.
Food and Drug Administration officials said that they had received reports of illness in 19 states.
The outbreak was traced to Natural Selection Foods, based in San Juan Bautista, Calif. The company has voluntarily recalled products containing spinach.
Natural Selection Foods has recalled all of its fresh spinach and any salad with spinach in a blend because they are possibly contaminated with E. coli. The affected packages have best if used by dates of Aug. 17 through Oct. 1. Consumers with questions can call the company at 800-690-3200. more…
Most people probably don’t think of Whole Foods as a restaurant.
But plenty are using it that way, as the organic food giant is now second in take-out sales in the casual/fast casual dining segment, according to a stock research report from CIBC World Markets earlier this year.
The Austin, Texas-based chain’s nearly 200 stores racked up $450 million in prepared food sales in 2005. That surpassed all of the casual dining restaurants, such as Olive Garden and Outback, and all of the fast casuals, except Panera Bread. (Neither category includes traditional fast-food eateries like McDonald’s.)
The organic and natural foods industry is up to $25 billion-$30 billion in annual sales in the U.S. - about 5 percent of total food sales - with growth at double-digit rates, CIBC reported. And Whole Foods has been a prime beneficiary, with annual sales growth of 15-20 percent. Take-out offerings are an estimated 8-10 percent of sales, compared to 2 percent for the typical grocery store, CIBC reported. more…
CHICAGO — Don’t come between foodies and their foie gras.
That was the message sent by Chicago diners who dug into foie gras dishes Monday, on the eve of the city’s ban on foie gras. High-end restaurants had special foie gras tastings to protest the ban, and even a few down-home sandwich and pizza joints added it to their menus for the occasion.
At the 676 Restaurant & Bar on Chicago’s Magnificent Mile, chef Robert Gadsby topped foie gras with Pop Rocks candies, wrapped it in prosciutto, and blended it into hot chocolate as part of an “Outlaw Dinner” that also featured such controversial ingredients as wild morels, absinthe, unpasteurized imported cheese, and hemp seeds. While the seven-course, $140 dinner was completely legal, all the ingredients have been banned at some point.
Gadsby called the foie gras ban ridiculous.
“What’s next?” asked Gadsby, who also hosted an Outlaw Dinner last month at his Noe Restaurant & Bar in Los Angeles, where foie gras will be subject to a statewide ban by 2012. “They’ll outlaw truffles, then lobster, beluga caviar, oysters. There are diners who eat to fill a hunger urge, and there are diners who eat to be dazzled. If you take away the luxury ingredients, how can you dazzle them?”
WASHINGTON, Sept. 4 (UPI) — The House of Representatives could vote this week on a bill that would ban the butchering of horses for human consumption in the United States.
Horse meat processing is a $40 billion industry in the United States. But the St. Louis Post-Dispatch reports it is almost invisible because the meat is shipped overseas and there are only three slaughtering plants in the country, all foreign-owned. (more….)
IF YOU would like to eat food fit for the Queen, then look no further than The Hampshire Centrecourt in Chineham.
The luxury four-star hotel, which has relaunched its breakfast room as a fine-dining restaurant, has in a matter of months already been awarded a coveted AA Dining Rosette.(more….)
Ingredients:
1 whole chicken (weight is dependent on how many servings are required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the chicken until it is completely coated.
Take a knife and gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of chicken to your preference; place sprig of rosemary into the chicken.
Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes, depending on size of the bird.
If you’ve followed these steps correctly, your chicken should look like the one in the picture. Bon Appetit!
HONOLULU (AP) _ The state health department says nine people on Maui have suffered food poisoning since last month after eating spam musubi.
The state says the nine got sick after eating the rice-spam-and-seaweed treats from several vendors.
So far, the poisoning has affected mostly young children between the ages of 3 and 9. Two were taken to the hospital emergency room.
The state is now investigating places that sell and make spam musubi on Maui.
Sanitation inspectors on the island are also conducting random checks of retailers to make sure they are storing musubi at proper temperatures. more…
(AP) BOMBAY, India When Hitler’s Cross restaurant opened four days ago in a Bombay suburb, local politicians and movie industry types were on hand to celebrate beneath the posters of the Nazi leader and swastikas.
The owner insisted then — and still does — that the name and theme of his new eatery is only meant to attract attention, even if it has outraged Bombay’s Jewish community.
“It’s really made people very upset that a person responsible for the massacre of 6 million Jews can be glorified,” Elijah Jacob, one of the community’s leaders, told The Associated Press on Wednesday.
But owner Puneet Sablok has refused to back down, and apart from Bombay’s 4,500 Jews, there’s been little controversy in India, where Holocaust awareness is limited, Hitler is regarded as just another historical figure and swastikas are an ancient Hindu symbol, displayed all over to bring luck. There are just 5,500 Jews in all of India.
“It’s just to attract people. There is no intention to hurt anyone,” said Sablok about his spacious restaurant, which serves pastries, pizza and salad in Navi Mumbai, a northern suburb of Bombay, which is also known as Mumbai.
Those objecting to the restaurant plan to ask the local government to force a name change, said Daniel Zonshine, Israel’s consul general in Bombay.
“Instead of Hitler’s name being an example of extreme evil, this is like giving legitimacy to Hitler. It’s not right to advertise his name in public,” Zonshine said. more…
NEW YORK (Reuters) - Applebee’s International Inc. on Friday said it hired Tyler Florence, a chef from cable television’s Food Network, to develop four exclusive menu items for its casual dining restaurants.
Applebee’s and other sit-down restaurant chains have been struggling over the last year, as higher gas prices and interest rates conspire with a housing slowdown to tighten consumers’ dining-out budgets.
Earlier this week the company, which has nearly 1,900 restaurants across the U.S. and abroad, said sales at its restaurants open at least 18 months fell 2.7 percent in August as customer traffic declined. That marked the fifth straight month of declines.
“I don’t think the alliance with a celebrity chef is a result of difficult operating trends, it’s more reflective of their desire to continuously evolve their menu,” said Johnson Rice & Co. analyst Mark Sheridan. He bet the company would have taken the same route even in good times.
“But maybe in this kind of environment this means they’ll be less negative than they would be otherwise,” Sheridan said. “They are clearly fighting a pretty strong headwind, so this might make the results not as visible in the short term.”
Applebee’s said the new items — a pasta dish, a hamburger, and two chicken dishes — would be available September 18. more…
Sugary cupcakes, cookies, and muffins will be forbidden in Haverhill’s schools from now on. Beverly is banning all home-baked goods from school fund-raisers. And in Revere, officials are proposing food-free classroom parties and celebrations.
When students across the region head back to school this week and next, they will encounter new rules aimed at promoting healthier nutrition and more exercise. The change is prompted by a federal mandate that requires every school district that receives funding for lunch programs — and the vast majority do — to have a wellness policy in place by the first day of school or risk losing federal school lunch funding.
“When our parents hear about this, we are going to have an outcry,” said Raleigh Buchanan, superintendent of Haverhill’s public schools. The district is still finalizing sections of its wellness policy dealing with bake sales and classroom parties.
“In the history of schools in America, bake sales have been the staple of raising money,” Buchanan said. “And now bake sales have to have sugar-free cookies and muffins because of sugar content.”
The federal rule governing the changes, formally known as the Child Nutrition and WIC Reauthorization Act of 2004, requires that school policies include nutrition guidelines for all food available at school, including vending machines and bake sales, and directs school officials to develop plans for evaluating implementation of the policies. It also mandates that a cross-section of each community — including parents, students, the school board, and the public — craft the policies. more…
Birthdays are becoming lessons in counting calories along with candles for thousands of kids heading back to school this fall.A growing number of schools nationwide are curtailing or cutting out birthday sweets in the name of nutrition and weight control. Others are concerned about food allergies and contamination. Some also argue that birthday parties eat up class time.
It’s a controversial topic, as local districts debate whether such policies protect the health of their children or if they needlessly destroy a longtime childhood ritual.
“There’s no question that it’s an issue out there,” says Erik Peterson, a spokesman for the School Nutrition Association, a national group of school-food directors. “ …But no one wants to be the food police.”
The federal Centers for Disease Control and Prevention estimate that one in six school-age children is overweight, triple the proportion in 1980. The agency has projected that one in three children born in 2000 will eventually develop a form of diabetes linked to being overweight.
One recent study says school snack fests may play a role: A survey of 3,000 Minneapolis-area eighth-graders found that their average body-mass index — a common gauge of weight appropriateness — rose 10 percent with every form of noshing a school allowed, from fundraising bake sales to congratulatory pizza parties. more…
BremertonSubmarine cooks are rumored to be the best in the Navy. They have to keep hundreds of sailors happy for months while they’re stuck underwater in tight quarters.
Well, the rumor may be true, if a competition Friday among cooks from local bases, ships and subs is any indication.
A three-man team from the USS Nevada Blue crew emerged as the winner after six teams of Navy cooks went head-to-head in their own version of the Food Network’s popular “Iron Chef” TV show at Naval Base Kitsap-Bremerton.
It was the second time in the two-year history of the event that a submarine team has won.
This year, teams found themselves judged by a panel that included former Seattle Mariner Edgar Martinez, comedian Cris Larsen, Nestle Chef Ron Coneybeer and Capt. Lindsay Perkins, the commanding officer of Fleet and Industrial Supply Center Puget Sound. more…
Famed Michelin-starred chef, author, television personality, and former professional soccer player Gordon Ramsay will open his first U.S. restaurant, Gordon Ramsay at The London, in New York City at The London NYC Hotel (formerly the Rihga Royal), part of the LXR Luxury Resorts collection.
The restaurant will offer intimate modern French dining taking cues from its renowned London counterpart, Restaurant Gordon Ramsay on Royal Hospital Road in Chelsea, the only restaurant with three Michelin stars in London. The bar and more casual area of the restaurant, The London Bar, will be based on Ramsay’s exciting Maze restaurant on Grosvenor Square in London featuring a daily offering of market specials and a variety of tasting dishes that encourage guests to construct their own menus in a relaxed and informal environment. more…
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GOT NEWS?
At ~1:30pm EDT, the crew participated in a special interactive PAO TV event with New Orleans Chef Emeril Lagasse, host of the show “Emeril Live” on the Food Network. [Experimental samples of Emeril’s Louisiana cooking had been sent up to the ISS on STS-121 for the crew to evaluate in terms of taste, ease of “work” (dehydration/rehydration), personal preference, etc. Also included in the exchange were to be other samples of American and Russian food, eating utensils, and condiments used by the crew. The interview aired live on NASA TV and was taped for editing and airing on the Food Network in September.] more…
The crew of the International Space Station will indulge next week in the ultimate “take-out” food, a meal delivered by a NASA space shuttle and designed by chef Emeril Lagasse of the Food Network’s “Emeril Live.” After tasting several of Lagasse’s creations, the three-person crew will talk to the chef at 1:30 p.m. EDT Aug. 10 in a special hookup carried live on NASA TV.
Lagasse sent NASA some of his special recipes for potential use in space. After the required testing and processing, five different meals were selected. Emeril’s Mardi Gras jambalaya, mashed potatoes with bacon, green beans with garlic, rice pudding and mixed fruit were delivered to the station aboard the shuttle Discovery in July. more…
Chattanooga — Krystal Co., the oldest fast-food chain in the South and the second-oldest in the United States, is trying to find a buyer for the restaurant company.
Chattanooga-based Krystal has hired Credit Suisse First Boston Group to help market the 74-year-old privately held company to potential buyers, officials said Tuesday. more…
Inside Charlie Trotter’s, the celebrated restaurant of arguably Chicago’s most well-known chef, everyone is doing something. They’ve been at it since dawn.
The restaurant usually is closed on Sunday. But tonight, it will open its doors to 104 people, many of them flying in from across the country, each of whom has paid $650 to toast the restaurant’s 19th anniversary.
It’s a dream lineup of guest chefs for the night: Andoni Luis Aduriz of the two-Michelin star Mugaritz in Spain; Wylie Dufresne of New York’s WD-50; Paris pastry chef Pierre Herme, and Chicago’s own Grant Achatz of Alinea.
And this is only the warm-up, Trotter says — kind of like how “Dennis Rodman used to celebrate his birthday for two months.” more…
Deep in concentration, chefs work in tandem as they plate Trotter’s wild salmon dish, one of nine courses guests enjoyed at the Sunday dinner. (TOM CRUZE/SUN-TIMES)
(CBS4 News) MIAMI President Bush didn’t have to wait in line for a seat this evening in the always-crowded Joe’s Stone Crab restaurant in South Beach.
The president was ushered into a private room, where Joe’s president Stephen Sawitz says he had stone crabs, Joe’s specialty, Jumbo Alaskan Killer Claws and New York sirloin.
Sawitz says Bush is the first sitting president since Hoover to dine at Joe’s, and the restaurant had less than three hours noticethat he was coming.
The president is in town for a two-day visit in which he will speak about the economy. more…
Chefs Step Up To Promote Accessibility At World Wonders, A unique culinary gala is being hosted at the Pyramids of Giza on July 20th, 2006 to address to the needs of people with disabilities. The Living Pyramids
This is a unique series of food events to be hosted at World Wonders to Address Awareness Issues and to Raise Money for Different Causes around the World, A vision as unique as the chef himself, the World Chefs Cooking for Life is a part of Vikas Khanna Banner “Cooking for Life”
MEDIA CONTACT: Starkman & Associates
Dao Tran 212/252-8545 ext. 17
dtran@starkmanpr.com
The county Board of Education has approved a ban on junk food, but backed off from a more stringent nutrition policy that would have banned many homemade foods from class.
The new rules that passed unanimously at a recent school board meeting forbid candy, soda and other so-called foods of minimal nutritional value from being sold or given out until the end of the school day.
But homemade sauces, meats and other food that can spoil will be allowed in the classroom after parents protested a move to ban many meals that weren’t bought in stores. more…
Also…
LONDON - New York chef Al Yeganeh, who inspired the brusque “Soup Nazi” character on “Seinfeld,” is taking his recipes to Britain.
Yeganeh and his partners plan to open 50 Original SoupMan franchises during the next year, chief executive John Bello said Wednesday. He said the first franchises would be in central London, Manchester and Birmingham. more…
With ban on delicacy set to begin, chefs and diners don’t want to let go
In a few weeks it will be illegal to sell foie gras in Chicago; but fans of the delicacy are not going quietly into the night.
On a recent evening more than 100 of them paid $150 each to dine on grilled foie gras with cherry chutney and peppercorn brioche; salt and herb cured foie gras with lamb prosciutto; ravioli of foie gras, pheasant and apple and other treats as chefs talked of overturning the ban. more…
With the MLB season in full swing, fans from Seattle to St. Louis and from Philadelphia to Phoenix are enjoying delicious, healthy food choices at the ballpark this summer. PETA’s “Vegetarian-Friendly Ballparks” list examines the concessions at each of the 30 MLB stadiums and ranks them based on the variety and quality of vegetarian foods offered.Grabbing the top honor for the second year in a row is AT&T Park, home of the San Francisco Giants. Giants fans can enjoy Gardenburgers, veggie hot dogs, vegetarian sushi, edamame (boiled soybeans in the pod—a regional favorite), soup (tomato or minestrone), grilled vegetable kebabs, and a grilled veggie baguette.
Coming in second this year, Tampa Bay’s Tropicana Field offers such hits as veggie burgers, a vegetarian burrito, black beans and rice, pasta dishes, a fruit cup, and PB&J for kids. more…
When Bill Best began experimenting with radiant heat energy back in the 1950s, he had no idea he would one day change how you and I grill our steaks. The founder of Thermal Engineering Corp. (TEC) of Columbia, S.C., was thinking more of helping auto makers find a faster way to cure the paint on their cars. So in 1961, when he invented a neat technology for generating infrared heat, TEC largely ignored the home market. It was only when the company’s patent expired in 2000 that others jumped at the opportunity to apply Best’s invention to backyard barbecuing.
Infrared grilling is now the fastest growing form of barbecue technology, although it’s still confined to the luxury end of the market. One-third of the high-end grills sold today have at least one infrared burner, industry experts say, and they predict that in 10 years 60% of all barbecues will be exclusively infrared. Why the excitement? Because according to the hype, infrared lets you grill a steak in half the time of an ordinary barbecue. Afficionados say you can prepare an entire barbecue— from the moment you turn the switch to the moment you slide the finished meat onto a platter — in 15 minutes or less. more…
“We are offering fast food consumers what they truly want,” announced Hardee’s last January. That’s when the fast-food chain started switching “to an entirely new menu focused on 1/3-pound, 1/2-pound, and 2/3-pound Angus beef burgers, called Thickburgers.”
“Thick” is right…and it doesn’t apply only to the burgers.
The smallest (1/3-pound) Thickburger has 740 calories and 16 grams of saturated fat. That’s roughly double what you’d get in a McDonald’s Quarter Pounder, which is missing the Thickburger’s mayo and cheese (and some of its meat).
But apparently that’s just a snack to those Hardee’s customers who “truly want” the 1,090 calories and 29 grams of sat fat in the 2/3-pound Thickburger. more…
Charles Dickens’ hungry hero, Oliver Twist, wasn’t the only individual to cry “Food, glorious food!” Cruise lines have been pandering to our palates for years. And, just when you think “what possibly could be new about food at sea?” up pops something innovative.
Here is a smorgasbord of recent news in the maritime melting pot:
Oceania Cruises (oceaniacruises.com) touts its menu. According to a spokesman, each of the line’s three small vessels offers 200 different dishes-from fusion and nouvelle cuisines to master chef Jacques Pepin’s signature recipes-that change every day. In an initiative dubbed “The Perfect Table,” Oceania now showcases the talents of its chefs and their creations every evening in each ship’s quartet of open-seating gourmet restaurants. In addition to a reprise of such classics as steak au poivre, lobster thermidor and beef tartar, the line highlights its bread makers.
Executive Corporate Chef Franck Garanger creates exceptional French breads and what the line claims are the only “authentic” baguettes at sea. Garanger uses only the finest Viron flour for the baguettes, which are baked in special ovens, notes an announcement. “Star boulangers know that the quality of your bread is dictated by your flour and ovens,” Garanger says. Oceania’s passengers enjoy the bakery’s cornucopia: poulichette, Normandy bread, brioche, bacon bread, chestnut rolls and olive bread-prepared fresh every day. more…
“What, are you blind?” TV chef Alton Brown deadpans into the camera. Whoosh! On cue, a Venetian blind drops down in front of him. Brown is whipping up a lemon meringue pie for Good Eats, his weekly romp in the kitchen for the Food Network, and the prop is supposed to help aspiring bakers visualize chemical reactions they can’t actually see.
“Let’s just say for a moment that this is a microscopic cross-section of our pie crust in the oven,” says Brown, reaching around to run his hand along the closed slats. “By the time the layers of fat start to melt, the protein structure formed by the flour and water needs to be set. That way, when the fat melts, it’ll look like this,” he says, twisting the rod to open the blind. Brown grabs hold of two slats in the middle and wiggles them up and down. “These are the nice flakes in our flaky crust. If the fats melt before the protein sets, we’ll have a real mess on our hands. Ten minutes in the refrigerator will keep that from happening.”
Protein structure? Microscopic cross-section? It sounds more like a half-baked high-school science lesson than a half-hour cooking show about pie. Who is this geek? And why doesn’t he tuck in his shirt? more…
If you are tired of drinking the same old beverage when you dine out, you might want to try a Coca-Cola Hot Tamale or a Fresca Pomegranate.
Coca-Cola has been working with The Culinary Institute of America in Hyde Park to develop creative drink recipes that could be offered at restaurants such as Chili’s and T.G.I. Friday’s.
Chili’s, which recently opened a restaurant at 2016 South Road, said it had nothing to announce at this point.
CIA’s Industry Solutions Group has developed “Coca-Cola Specialty Beverage” mixtures such as the Coca-Cola Hot Tamale — a drink made with Coke, lime, black pepper, Worcestershire and hot sauce —and other variations using the foundation beverage.
Ron DeSantis, the director of Industrial Solutions Group, described the partnerships as “two world-class organizations looking toward each other to collaborate to find the best, the newest and the most innovative things for the dining public.”
Photo courtesy of Michael Nelson/CIA
Certified Master Chef Rudy Speckamp of the Culinary Institute of America in Hyde Park develops a recipe using Coca-Cola.
Highly touted Showtime drama ‘Brotherhood’ raises hopes of purveyors“The Sopranos” has it all — the thuggish yet sympathetic mob-member lead character, the female shrink who treats him, a wife, mistresses and a club where the guys hang out. And Italian food everywhere, from the dining table to Satriales’s to Artie Bucco’s restaurant and back to the family fridge for reheats of leftovers.
The acclaimed HBO series even begot “The Sopranos Family Cookbook.”
Could the magic food deity that poured a golden parmesan bounty of riches on “The Sopranos” do the same for the Irish? more…
What’s a well-known chef to do when he feels that a nation’s taste buds and kitchens are under attack? In the case of Robert Gadsby, proprietor of the restaurant Noé in the Omni Los Angeles Hotel, it’s time to stage a so-called Outlaw Dinner.
On Thursday, July 27, Gadsby will preside over a seven-course menu built around foie gras (Chicago has come down against the delicacy because of its impact on geese), hemp seeds, absinthe and sous vide (a process, under fire in New York, that reduces food shrinkage). Gadsby will host a similar dinner at the 676 Restaurant in Houston. more…
