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The East Side: Asian-Accented Beef Dishes By Allison Perlik, Senior Editor, 3/15/2008
Strong or subtle, Asian accents tempt beef-loving diners to look beyond straightforward steaks and burgers. More
Menu Focus 09/01/2008
Capture summer flavor for a few more weeks with fragrant, juicy peaches served grilled, roasted or raw. Atlanta Chicago Multiple Locations Philadelphia Rohnert Park, Calif. Santa Ana, Calif. York, Maine
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Soup: Bowled Statements By Kate Leahy, Senior Associate Editor - 09/01/2008
Be it a broth, a gazpacho or a bisque, the difference between a good bowl of soup and a great one can be found in the details. “So much of making a good soup is the attention that you’ve paid to it,” says Philip Foss, executive chef at Lockwood, the restaurant within Chicago’s Palmer House Hilton.
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Beverage: Joltin’ Joe By Allison Perlik, Senior Editor - 09/01/2008
If Seattle-based Starbucks is the sole barometer for the brew business, signs point to trouble. The coffee powerhouse and longtime segment leader is in a state of flux, saddled with store closures, layoffs and declining sales. Some observers attribute the woes to cooling interest in coffee. But numbers tell a different story about coffee consumption: Research indicates clearly that Americans ar...
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Food: Time in a Bottle By Allison Perlik, Senior Editor - 09/01/2008
At Ammos Estiatorio in New York City, Executive Chef David Ogren’s secret weapon for finishing dishes isn’t the expected squeeze of fresh lemon juice or a drizzle of good olive oil. His go-to ingredient? A few shakes of hot sauce. The spicy condiment might seem more at home on Tex-Mex or Cajun-inspired menus than at an upscale Greek-fusion restaurant, but Ogren says its fermented ac...
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Food: Spice Marketing By Kate Leahy, Senior Associate Editor - 08/01/2008
Heat the oil. Add the mustard seeds. Wait for the seeds to pop and sputter; then add fresh curry leaves and whole dried chiles. Pour immediately into the dal. In Southern India, the practice of adding tadka—spices tempered in oil—to dishes is common. It's also a technique that Americans are more likely to encounter in a corporate or college cafeteria than in an upscale restaurant.
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When Life Gives You Lemons ... 08/01/2008
Houston-based Berryhill Baja Grill is giving guests two more reasons to enjoy fresh-squeezed lemonade, that quintessential warm-weather refresher. Through September, the 12-unit fresh-Mexican chain's Lemon-Aid Stand promotion kicks up the concept's signature mint lemonade with classic spirits and fruity liqueurs.
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Gelato, Officially 08/01/2008
At Gelateria Naia, a five-unit gelato chain based in Berkeley, Calif., owners Chris Tan and Trevor Morris often overhear customers describing their product as “really rich ice cream.” Although they have nothing against ice cream, they are aiming to clear up misconceptions by encouraging the California Department of Food and Agriculture to approve a standard for gelato.
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Starters Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management September 7, 2008 Start your own viral marketing right here
Where is the innovation in our industry?
It's out in the markets, happening quie... More
Starters Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management July 27, 2008 The "Value Chain" is Broken
Let's face it, business stinks.
The "Value Chain" forged by our cust... More
Tramonto's Table Rick Tramonto, Executive Chef-Partner, Cenitare Restaurants July 11, 2008 Foie Gras and Friends
This week I inked the deal on my next cookbook. I love writing cookbooks, because the... More
Starters Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management June 30, 2008 Authenticity and Wellness
Why, in a time of economic downturn, with the housing collapse and high gasoline pric... More
Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture
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