News from Lexis Nexis
Dallas/Fort Worth International Airport to Get UFood Grill
UFood Restaurant Group, an operator of better-for-you fast-casual restaurants, announced that the Company has signed an agreement to open a UFood Grill in the Dallas/Fort Worth International Airport with franchise developer and operator, Puente-Brancato Enterprises, Inc.
UFood Restaurant Group, an operator of better-for-you fast-casual restaurants, announced that the Company has signed an agreement to open a UFood Grill in the Dallas/Fort Worth International Airport with franchise developer and operator, Puente-Brancato Enterprises, Inc.
BJ's Restaurants Names New Chairman and Lead Independent Director
BJ s Restaurants announced that it held its annual meeting of shareholders on Wednesday, June 4. Shareholders re-elected Paul A. Motenko, Jeremiah J. Hennessy, Gerald W. Deitchle, Peter A. Bassi, Larry D. Bouts, Shann M. Brassfield, James A. Dal Pozzo, J. Roger King and John F. Grundhofer to the Board of Directors to serve for one-year terms until the next annual meeting. Additionally, shareholders also ratified the selection of Ernst & Young LLP to serve as the Company s independent registered public accounting firm for fiscal 2008.
BJ s Restaurants announced that it held its annual meeting of shareholders on Wednesday, June 4. Shareholders re-elected Paul A. Motenko, Jeremiah J. Hennessy, Gerald W. Deitchle, Peter A. Bassi, Larry D. Bouts, Shann M. Brassfield, James A. Dal Pozzo, J. Roger King and John F. Grundhofer to the Board of Directors to serve for one-year terms until the next annual meeting. Additionally, shareholders also ratified the selection of Ernst & Young LLP to serve as the Company s independent registered public accounting firm for fiscal 2008.
Latest suspect: Fresh salsa; Salmonella search zeros in on dip
The search for the source of the nationwide salmonella outbreak tightened Wednesday to focus on fresh salsas made with tomatoes and other ingredients, according to the Centers for Disease Control and Prevention.
The search for the source of the nationwide salmonella outbreak tightened Wednesday to focus on fresh salsas made with tomatoes and other ingredients, according to the Centers for Disease Control and Prevention.
Haute dogs are put to the taste test
Epicures among us, who may be put off by the idea of inviting neighbors in for something as simple and inelegant as Ball Park or Hebrew National, will be pleased to know that D'Artagnan Inc., purveyor of fine organic game and poultry, pates, and preservative-free charcuterie, now has a line of high-end hot dogs.
Epicures among us, who may be put off by the idea of inviting neighbors in for something as simple and inelegant as Ball Park or Hebrew National, will be pleased to know that D'Artagnan Inc., purveyor of fine organic game and poultry, pates, and preservative-free charcuterie, now has a line of high-end hot dogs.
Grill fruit as a chic side dish; The heat makes flavors more intense and caramelizes sugars.
Serving grilled fruit as a side dish seems to make the whole meal more posh. The high heat of grilling brings out the sweet and tart flavors and caramelizes the sugars.
Serving grilled fruit as a side dish seems to make the whole meal more posh. The high heat of grilling brings out the sweet and tart flavors and caramelizes the sugars.
Soaring Food, Fuel Costs Force New Choices By Penny Pinchers; New buying habits put BMWs in Wal-Mart lots and lift sales of generics
Goodbye, pastrami. Hello, Spam. Americans battling soaring gas and food prices and a weak economy are buying goods and services they probably wouldn't purchase during good times, analysts say. Small, fuel-efficient cars are replacing SUVs, demand for generic goods is rising at the expense of brand-name items, and more people are eating at home instead of at restaurants. The trend benefits big discounters such as Wal-Mart that sell food and other items that are perceived to offer good value. Retailers that cater to more upscale customers, or don't offer a compelling product, are suffering.
Goodbye, pastrami. Hello, Spam. Americans battling soaring gas and food prices and a weak economy are buying goods and services they probably wouldn't purchase during good times, analysts say. Small, fuel-efficient cars are replacing SUVs, demand for generic goods is rising at the expense of brand-name items, and more people are eating at home instead of at restaurants. The trend benefits big discounters such as Wal-Mart that sell food and other items that are perceived to offer good value. Retailers that cater to more upscale customers, or don't offer a compelling product, are suffering.
THE FIVE; THIS WEEK:APPLE PIE
Traditional or with a twist, a la mode or straight up, apple pie is a must this weekend. JAMAICA'S CAKES The reason baker Jamaica Crist's apple pies are so much better than anything you've ever made? Experience and little tricks like using brown sugar in the apple filling in lieu of white. "It gives it more of a caramel-y gooey center," Crist says. And there's the combination of shortening and butter for the perfect crust. Best of all, the bakery is open Friday for your last-minute patriotic pie purchases. 11511 W. Pico Blvd., West L.A., (310) 478-1971
Traditional or with a twist, a la mode or straight up, apple pie is a must this weekend. JAMAICA'S CAKES The reason baker Jamaica Crist's apple pies are so much better than anything you've ever made? Experience and little tricks like using brown sugar in the apple filling in lieu of white. "It gives it more of a caramel-y gooey center," Crist says. And there's the combination of shortening and butter for the perfect crust. Best of all, the bakery is open Friday for your last-minute patriotic pie purchases. 11511 W. Pico Blvd., West L.A., (310) 478-1971
FIRST LOOK; Gordon Ramsay: glam and inventive
The NAME is Gordon Ramsay at the London West Hollywood, but "at" would not seem to be the appropriate word, since the peripatetic Mr. Ramsay drops into his glitzy new restaurant only from time to time. The star of "Hell's Kitchen" has too many other irons in the fire to be in one place very long. Those irons would include a bevy of restaurants in his home base London and around the world, including one in New York, plus several television gigs both in Britain and this country. Ramsay can operate on such a grand scale only because he has an organization in place, and for this, his second U.S. restaurant, the provocative chef has put Andy Cook, who worked with him in London and in Tokyo, in charge of the kitchen.
The NAME is Gordon Ramsay at the London West Hollywood, but "at" would not seem to be the appropriate word, since the peripatetic Mr. Ramsay drops into his glitzy new restaurant only from time to time. The star of "Hell's Kitchen" has too many other irons in the fire to be in one place very long. Those irons would include a bevy of restaurants in his home base London and around the world, including one in New York, plus several television gigs both in Britain and this country. Ramsay can operate on such a grand scale only because he has an organization in place, and for this, his second U.S. restaurant, the provocative chef has put Andy Cook, who worked with him in London and in Tokyo, in charge of the kitchen.
EAT: Barbecue treasures
Stories that begin with maps always end well. Think of it: Treasure Island, the Sea Lions --- a quest begins, and with it, adventure for pages. This story begins with a treasure map, of sorts, sent to me in an e-mail. My quest need only be a drive to Gainesville. My adventure? An afternoon of barbecue and conversation at Hickory Pig Barbecue, an outpost of smoky intrigue and flavorful research. And in this case the treasure is the map, along with a full plate of some of the Hickory Pig's low-and-slow roasted pork shoulder from owner Phil Beaubien, who left a career in machinery and insurance sales 20 years ago to become the Long John Silver of north Georgia barbecue. Only Beaubien has more character, and unlike Silver, hasn't a villainous bone in his body (he also has both his legs and doesn't own a parrot, for the record). He met Scott Sapp, a retired truck broker who lives in Gainesville, on a Sunday afternoon when Sapp and his wife dropped in for a sandwich. Sapp took the sandwiches to go, but about five minutes down the road stopped and turned around to get another.
Stories that begin with maps always end well. Think of it: Treasure Island, the Sea Lions --- a quest begins, and with it, adventure for pages. This story begins with a treasure map, of sorts, sent to me in an e-mail. My quest need only be a drive to Gainesville. My adventure? An afternoon of barbecue and conversation at Hickory Pig Barbecue, an outpost of smoky intrigue and flavorful research. And in this case the treasure is the map, along with a full plate of some of the Hickory Pig's low-and-slow roasted pork shoulder from owner Phil Beaubien, who left a career in machinery and insurance sales 20 years ago to become the Long John Silver of north Georgia barbecue. Only Beaubien has more character, and unlike Silver, hasn't a villainous bone in his body (he also has both his legs and doesn't own a parrot, for the record). He met Scott Sapp, a retired truck broker who lives in Gainesville, on a Sunday afternoon when Sapp and his wife dropped in for a sandwich. Sapp took the sandwiches to go, but about five minutes down the road stopped and turned around to get another.
Operating chief among departures at Raving Brands
After selling three of its restaurant chains in the past year, Atlanta-based Raving Brands said Wednesday that six executives had left the company in the past 90 days.
After selling three of its restaurant chains in the past year, Atlanta-based Raving Brands said Wednesday that six executives had left the company in the past 90 days.
McDonald's ad turns fighting into art
Like several other high-profile sponsors that have attached themselves to the very high-profile Beijing 2008 Summer Olympics, Oak Brook-based McDonald's is using the world's premier sporting extravaganza as a showcase for its marketing prowess. And it's giving everyone who is interested an opportunity to see exactly where McDonald's advertising is at circa 2008. It probably should come as no surprise to anyone that the world's largest restaurant chain is striving to appear very of-the-moment with an elaborate Internet-based Olympic effort called "The Lost Ring." That game is designed to engage the youth culture of the world, and as anyone who has followed advertising for the past several years knows, if you're not connecting with youth culture, you're not connected. Period.
Like several other high-profile sponsors that have attached themselves to the very high-profile Beijing 2008 Summer Olympics, Oak Brook-based McDonald's is using the world's premier sporting extravaganza as a showcase for its marketing prowess. And it's giving everyone who is interested an opportunity to see exactly where McDonald's advertising is at circa 2008. It probably should come as no surprise to anyone that the world's largest restaurant chain is striving to appear very of-the-moment with an elaborate Internet-based Olympic effort called "The Lost Ring." That game is designed to engage the youth culture of the world, and as anyone who has followed advertising for the past several years knows, if you're not connecting with youth culture, you're not connected. Period.
When the cups are down: 600 Starbucks to close; Company-owned stores aren't profitable enough
Soon, you may have to walk a block or two farther to satisfy your Frappuccino urge. Starbucks said Tuesday that it will close 600 of its company-owned stores in the U.S., up from 100, as part of its plan to perk up its business. And it now plans to open only 200 new stores in fiscal 2009, 50 fewer than before.
Soon, you may have to walk a block or two farther to satisfy your Frappuccino urge. Starbucks said Tuesday that it will close 600 of its company-owned stores in the U.S., up from 100, as part of its plan to perk up its business. And it now plans to open only 200 new stores in fiscal 2009, 50 fewer than before.
Proud to be American; Chicago chefs present new twists to traditional fare
Chef Art Smith is synonymous with American food. Think baking powder biscuits and sausage gravy, chicken and dumplings, catfish with cheese grits, chicken and okra gumbo, deviled eggs, barbecued spareribs and you're saluting American food, Art Smith-style. And, yes, that would be the Art Smith who turned his skills as personal chef to Oprah (or "Ms. Winfrey," as he prefers) into a successful career as an acclaimed restaurateur, cookbook author and educator -- all the while remaining down-to-earth and still referring to dinner as "supper." "With the cultural evolution of America, the saying 'as American as apple pie' is not relevant anymore. American food is more than apple pie, more than fried chicken," contends Smith, who grew up in the South "where they ate every part of the pig but the squeal." "It's really hard to define what American food is because we're a melting pot. Chicken might not be the Buttermilk Fried Chicken I was raised on in the South -- it might be fantastic fried chicken flavored with Mexican, African, Latin American or Indian spices. American food has become spicier because of the influence of diversity," adds Smith, who creates an American mix of tradition/interpretation at Table Fifty-Two on the Gold Coast.
Chef Art Smith is synonymous with American food. Think baking powder biscuits and sausage gravy, chicken and dumplings, catfish with cheese grits, chicken and okra gumbo, deviled eggs, barbecued spareribs and you're saluting American food, Art Smith-style. And, yes, that would be the Art Smith who turned his skills as personal chef to Oprah (or "Ms. Winfrey," as he prefers) into a successful career as an acclaimed restaurateur, cookbook author and educator -- all the while remaining down-to-earth and still referring to dinner as "supper." "With the cultural evolution of America, the saying 'as American as apple pie' is not relevant anymore. American food is more than apple pie, more than fried chicken," contends Smith, who grew up in the South "where they ate every part of the pig but the squeal." "It's really hard to define what American food is because we're a melting pot. Chicken might not be the Buttermilk Fried Chicken I was raised on in the South -- it might be fantastic fried chicken flavored with Mexican, African, Latin American or Indian spices. American food has become spicier because of the influence of diversity," adds Smith, who creates an American mix of tradition/interpretation at Table Fifty-Two on the Gold Coast.
How does a big-league eater get ready for gorging?
While you might chomp a hot dog or three this Independence Day, Tim "Gravy" Brown plans on downing 10 times that many. The North Sider ranks 13th on the International Federation of Competitive Eating circuit and hits Coney Island to compete in Nathan's Famous Fourth of July International Hot Dog Eating Contest.
While you might chomp a hot dog or three this Independence Day, Tim "Gravy" Brown plans on downing 10 times that many. The North Sider ranks 13th on the International Federation of Competitive Eating circuit and hits Coney Island to compete in Nathan's Famous Fourth of July International Hot Dog Eating Contest.
Pizza by trial, error ; Engineer's quest to replicate N.Y. style fires up innovations
The guests file into Jeff Varasano's Buckhead home with bottles of wine, and he greets them warmly. Mostly, they're first-timers. "I've only met three of these people," says Varasano's partner, Heather Stokley, surveying the nearly two dozen eager souls who have scored an invitation to the evening's pizza tasting. "They're friends of friends, Internet friends. There's such a big list of people who want to come." Over the past two years, Varasano pizza supplicants from across the city, the state and the country have beaten a path to his oven door. Some out-of-towners have spent the night in his guest room. According to Varasano, the former CEO of a well-known pizza chain once jetted in, tried a few slices and left town the same day. All this for pies that he tops with mozzarella from the local Publix and bakes in a jerry-rigged KitchenAid electric range wrapped in so much tin foil it looks like a moon lander. Varasano, a software engineer by training, claims his pizzas are as good as any in the country. This fall, the city can put that claim to the test when he opens an actual pizzeria in south Buckhead.
The guests file into Jeff Varasano's Buckhead home with bottles of wine, and he greets them warmly. Mostly, they're first-timers. "I've only met three of these people," says Varasano's partner, Heather Stokley, surveying the nearly two dozen eager souls who have scored an invitation to the evening's pizza tasting. "They're friends of friends, Internet friends. There's such a big list of people who want to come." Over the past two years, Varasano pizza supplicants from across the city, the state and the country have beaten a path to his oven door. Some out-of-towners have spent the night in his guest room. According to Varasano, the former CEO of a well-known pizza chain once jetted in, tried a few slices and left town the same day. All this for pies that he tops with mozzarella from the local Publix and bakes in a jerry-rigged KitchenAid electric range wrapped in so much tin foil it looks like a moon lander. Varasano, a software engineer by training, claims his pizzas are as good as any in the country. This fall, the city can put that claim to the test when he opens an actual pizzeria in south Buckhead.
New Gourmet Hot Dogs Make Their Way to the Market
From her childhood in Gascony to motherhood in New York, food maven Ariane Daguin long kept her distance from hot dogs and all the unknowable things within them. "I just told people that it's better not to eat them," she said in a telephone interview. No longer. Just in time for the grilling season, D'Artagnan, the Newark-based purveyor of traditional French-style luxury foods owned by Ms. Daguin, has introduced a new line of hot dogs with aspirations to artisanal status. Along with versions made of beef, pork, and buffalo, and in keeping with D'Artagnan's motto of "everything but the quack," there's even a duck dog - the first to be commercially produced, Ms. Daguin said. All four varieties are free of added nitrites (common in commercial hot dogs), high consumption of which may have an influence on colon cancer formation. Nor do they contain fillers commonly found in supermarket hot dogs, such as hydrolyzed soy, corn, or wheat gluten protein.
From her childhood in Gascony to motherhood in New York, food maven Ariane Daguin long kept her distance from hot dogs and all the unknowable things within them. "I just told people that it's better not to eat them," she said in a telephone interview. No longer. Just in time for the grilling season, D'Artagnan, the Newark-based purveyor of traditional French-style luxury foods owned by Ms. Daguin, has introduced a new line of hot dogs with aspirations to artisanal status. Along with versions made of beef, pork, and buffalo, and in keeping with D'Artagnan's motto of "everything but the quack," there's even a duck dog - the first to be commercially produced, Ms. Daguin said. All four varieties are free of added nitrites (common in commercial hot dogs), high consumption of which may have an influence on colon cancer formation. Nor do they contain fillers commonly found in supermarket hot dogs, such as hydrolyzed soy, corn, or wheat gluten protein.
Fuel costs keep fishing boats tied to the dock; Shrimp, crab prices not keeping pace with spiraling expenses
High fuel prices have accomplished what rough weather and cheap imported seafood never could -- keeping Sheldon Daniels' trawler fleet at the dock. "I normally would have been shrimping for a month, but I can't catch enough to pay for the fuel," Daniels, owner of William Smith Seafood in Beaufort, said last week. "I haven't gone at all." The soaring prices are crimping North Carolina's $82 million commercial fishing industry. Unlike recreational fishing captains, who can pass on a fuel surcharge to clients, many commercial fishermen are being squeezed by low dockside prices for catches and mounting fuel bills.
High fuel prices have accomplished what rough weather and cheap imported seafood never could -- keeping Sheldon Daniels' trawler fleet at the dock. "I normally would have been shrimping for a month, but I can't catch enough to pay for the fuel," Daniels, owner of William Smith Seafood in Beaufort, said last week. "I haven't gone at all." The soaring prices are crimping North Carolina's $82 million commercial fishing industry. Unlike recreational fishing captains, who can pass on a fuel surcharge to clients, many commercial fishermen are being squeezed by low dockside prices for catches and mounting fuel bills.
Beer gains cachet as wine goes screw-top
I'm not sure whether it's more akin to cats and dogs living together, as Bill Murray ranted in Ghostbusters, or to Bugs Bunny and Mickey Mouse sharing screen time in Who Framed Roger Rabbit?, but beer and wine are coming together in new, unexpected ways. They'll always be rivals, of course. But it's an increasingly friendly rivalry, perhaps best-personified by Sam Calagione and Marnie Old, co-authors of He Said Beer, She Said Wine (DK Publishing, $25).
I'm not sure whether it's more akin to cats and dogs living together, as Bill Murray ranted in Ghostbusters, or to Bugs Bunny and Mickey Mouse sharing screen time in Who Framed Roger Rabbit?, but beer and wine are coming together in new, unexpected ways. They'll always be rivals, of course. But it's an increasingly friendly rivalry, perhaps best-personified by Sam Calagione and Marnie Old, co-authors of He Said Beer, She Said Wine (DK Publishing, $25).
MENU WATCH: Pizzas turn up on breakfast menus
In a new take on early morning food, some Bay Area dining spots are serving up breakfast pizzas as a sunny, freshly baked option for the first meal of the day.
In a new take on early morning food, some Bay Area dining spots are serving up breakfast pizzas as a sunny, freshly baked option for the first meal of the day.
No menu choices. For some, that's luxury No menu choices. For some, that's luxury.
By Alex Witchel New York Times News Service When I was growing up and it was dinnertime, we answered to a higher power: Mommy. Didn't like broccoli? Wouldn't eat liver? If either was on her menu, there was no choice. She served one meal, no substitutions: a meat, a starch, a green vegetable. Attempts at negotiation were usually met with the diplomatic rejoinder "Because I said so." Recently I scheduled dinner three nights in a row at the Napa Valley restaurant Ad Hoc. Owned by Thomas Keller of French Laundry and Per Se fame, it opened in October 2006 as the antithesis of four-star pageantry, offering one set meal a night. Period. When I spoke to Keller recently, he said, "I used the model of home." It turns out his mother never gave him a choice, either.
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By Alex Witchel New York Times News Service When I was growing up and it was dinnertime, we answered to a higher power: Mommy. Didn't like broccoli? Wouldn't eat liver? If either was on her menu, there was no choice. She served one meal, no substitutions: a meat, a starch, a green vegetable. Attempts at negotiation were usually met with the diplomatic rejoinder "Because I said so." Recently I scheduled dinner three nights in a row at the Napa Valley restaurant Ad Hoc. Owned by Thomas Keller of French Laundry and Per Se fame, it opened in October 2006 as the antithesis of four-star pageantry, offering one set meal a night. Period. When I spoke to Keller recently, he said, "I used the model of home." It turns out his mother never gave him a choice, either.
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