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BAKERY CAFE: Pomme Palais At The Palace Hotel

This meringue snowman is hollow: Fill it with
ice cream, sorbet or mousse. Photo courtesy
Pomme Palais.


For New Yorkers and visitors to town, there’s a new attraction a block and a half from Rockefeller Center: Pomme Palais, Michel Richard’s bakery cafe in the Palace Hotel. It’s at 30 East 51st Street between Madison and Park Avenues, and is open daily from 6:30am-8:00pm. Since today is National Pastry Day, head there immediately!

Those who know the French-born chef from his acclaimed former restaurants Citrus, Citronelle and currently, Central in Las Vegas and D.C., might be surprised to hear that he’s a pastry chef.

The boy who learned to cook at age 7 was advised a few years later by a friend of his mother’s that if he wanted to be a chef, it would help to learn how to bake first. You can question that advice, but by age 14 young Michel was an apprentice baker at a hotel in Reims. His major experience came as a young adult at the famed Maison Lenotre in Paris, helmed by the great French pastry chef Gaston Lenôtre. After just a few years, Lenôtre chose the young pastry chef to open a New York branch.


In his cookbook Sweet Magic: Easy Recipes for Delectable Desserts, Chef Richard explains why the New York City shop was short-lived:

“In France, when you are invited to someone’s home for dinner, you often bring a great bottle of champagne and the prettiest pastry you can afford. This is not so much the custom in America. People are as likely to make desserts as they are to buy them. This was bad for Mr. Lenôtre’s venture….”

Chef Richard invites you to reconsider the French style, and to look at his lovely selection of specialty cakes—exceptional confections to bring to holiday parties, dinners and other special occasions.

  • Michel’s Snowman (photo above) is a memorable holiday gift: a hollow meringue vacherin to be filled with ice cream, sorbet or mousse. It can be enjoyed as a centerpiece before dessert; and unlike cakes, which must be fresh, it can be kept and enjoyed for several days before filling and consuming. The meringue is soft and toothsome, and covered with sanding sugar that glistens like snowflakes. The bakery says it’s “sized for two,” but it can serve four or more, especially after a big meal. We’re buying several for home and gifting: It’s just $20!
    The other cakes, mostly $42, include:


  • Charlotte Cake. This lovely confection, ringed with lady fingers, is topped with fresh fruit and filled with passionfruit yogurt mousse—an inspired choice that adds a tart contrast to the sweetness. Ruby red raspberries and tiny accents of green pistachios made this cake especially Christmassy; the lady fingers are garnished with tiny rice cracker balls that add a merry, confetti-like touch.
  • Lemon Eggceptional Cake. Chef Richard turns the American favorite, lemon meringue pie, into a sponge cake (genoise) with layers of lemon curd filling. It is topped by the airiest meringue imaginable. All will delight in the decoration of white chocolate eggs with yellow-colored yolks.
  • Opera Cake. Chef Richard‘s version of this classic French layered cake of coffee, chocolate and almond flavors is the best we’ve ever had. It’s a coffee lover’s delight, and melts in your mouth.

    The Macaron Cake, garnished with gold leaf, is one of the festive options. Photo courtesy Pomme Palais.

  • Orange Crème Brûlée Cheesecake. This charming cheesecake is mis-named: The airy orange-flavored cheesecake is topped with the soft caramel topping of flan, not a hard, crackling brûlée. But whatever the name, it’s delicious and elegant—the lightest option.
  • Chocolate Fleur d’Automne and Macaron Cake (photo above). Those wishing a rich chocolate mousse experience should turn to these two beauties. The Chocolate Fleur has layers of chocolate mousse and almond meringue, covered in chocolate and topped with a huge chocolate “flower” that spans the entire top of the cake. The Macaron Cake, perhaps the prettiest of the group, layers chocolate mousse with almond vanilla sponge cake and decorates it with colorful macarons and gold leaf.
  • Tarte au Pomme. To us, the simplest dessert was the most luscious. Paper-thin sheets of puff pastry are slowly baked for a long time, transforming them into super-crisp crust topped by the most delicious pastry cream and caramelized apples. All of the other cakes are more glamorous in appearance and more complex; but this was our favorite, and Chef Richard confided that it is his favorite, too.
    Far beyond fancy cakes, Pomme Palais has luscious options for every part of the day.

  • On-the-go breakfast options: Have a brioche, croissant or pain au chocolate with cafe au lait or other coffee choice.
  • Light lunch favorites, such as French onion soup and goat cheese Caesar salad.
  • Individual pastries: a large pastry case full of tempting éclairs, fruit tartlets, napoleons and many others, including the wonderful tarte aux pommes and the best Gâteau St. Honoré we’ve ever had, both available by the slice.
  • Sophisticated treats: cookies, dragées, chocolates and a wondrous Christmas pairing of pink and green pistachio tuiles with raspberry meringues.
    For more information, visit the Pomme Palais website.



    RESTAURANT: Empire Room At The Empire State Building

    It could be a 1930s movie set. Photo courtesy Empire Room | NYC.


    Soaring more than a quarter of a mile above the heart of Manhattan, the Empire State Building is an Art Deco masterpiece and perhaps the world’s most famous office building.

    On May 1, 1931, President Herbert Hoover pressed a button in Washington, D.C., which turned on the Empire State Building’s lights and officially opened the now-iconic building.

    Observatories on the 86th and 102nd floors offer unmatched views of New York City to some four million visitors each year. On a clear day, they can see to New Jersey, Connecticut, Delaware, Massachusetts and Pennsylvania.

    But what about lunch, before or after the observation decks? The Empire State Building is surrounded by fast food outlets and Irish bars—not exactly the type of ambiance one craves after the high of spectacular views.


    Thank goodness for the Empire Room. On the ground floor of the West 33rd Street side of the building, the space, which opened two years ago designed as a 1930s-era swanky cocktail lounge, is now serving lunch.

    The menu comprises classic American luncheon favorites: popular sandwiches, flat breads and panini; salads; and a chicken breast with sautéed mushrooms, Swiss cheese, bacon and honey Dijon. For a bargain $3.00, you can add a glass of wine or a beer; or a more pricey but delicious house-designed cocktail.

    We lunched there recently and wanted to try everything on the menu. We ended up with an excellent starter (chili, a special house recipe with flavors deepened by 100% cacao chocolate and a pinch of cinnamon), the chopped salad main course (top-quality feta cheese, garbanzo beans, roasted peppers, tomato, onion and grilled shrimp) and a delightful miniature cheesecake.

    The highest compliment we can pay is that we would gladly have returned to eat the same meal for dinner. At our earliest opportunity, we’ll be back for more.


    The 3,500 square feet of brushed stainless steel, curved marble bar, tufted banquettes, glass-topped tables and Art Deco chandeliers looks like a movie set. It accommodates up to 150 guests and is often rented for private parties.


  • The official address of the Empire Room 350 Fifth Avenue, which is between 33rd and 34th Streets. If you enter through the main entrance, you’ll have to perambulate through the Art Deco lobby.
  • If you’re coming from downtown, you can save a bit of walking by turning left on Fifth Avenue and 33rd Street (or a right from Sixth Avenue) and walking down the block to the entrance of the restaurant.

    A popular cocktail lounge, the Empire Room now serves lunch. Photo courtesy Empire Room.

  • The hours are 11 a.m. to 3 a.m. Walk-ins are welcome, but for a reservation call 212.643.5400.
    For more information about the Empire Room, visit



    NEWS: Americans Making Better-For-You Food Choices At Restaurants

    We met our brother for lunch this weekend at California Pizza Kitchen.

    As we both ordered from what we considered to be the “better-for-you” salad menu, Brother, an attorney, looked at the small print.

    “Yikes,” he said, “My Cobb Salad has 941 calories. I thought salads were supposed to be low-calorie!”

    Well, er, not when topped with blue cheese, bacon, avocado and 1/4 cup of dressing (which is 400 calories in and of itself).

    But we are still perplexed as to how our Thai Crunch Salad added up to 1089 calories. It had lots of Napa and red cabbage, carrots, cilantro, cucumbers and scallions, with perhaps two ounces of grilled chicken and modest accents of edamame, wontons, rice sticks and peanuts. The lime-cilantro dressing was minimal.

    It seems that if we wanted to count calories, we should have gotten half portions. But we left full of fiber and protein, and grateful that we hadn’t ordered the BBQ Chicken Pizza.

    This morning, we read a Food Channel Trendwire email which announced:


    At 550 calories, a better-for-you entrée.
    Photo courtesy Applebee’s.


    Restaurant Diners Actually Starting to Make Healthier Choices

    The article led with the bad news: A report issued earlier this month by Trust for America’s Health and the Robert Wood Johnson Foundation showed that the national obesity epidemic continues to worsen. Only one state showed an obesity rate below 20% (and just barely): Colorado at 19.8%. Twelve states have obesity rates over 30%. Mississippi was number one at 34.4%. Seven states have seen their rates double in the past 20 years.

    But there is some good news: This year, a number of leading restaurant chains are finding significant growth in the better-for-you menu options.

  • Applebee’s. For the first time in the restaurant’s history, the top selling entrée on the menu came from the under-550 calorie menu: Signature Sirloin with Garlic Herb Sauce. Applebee’s president, Mike Archer, remarked, “I’ve been in the restaurant business for 30 years, and I’ve never seen anything like this. We’re seeing a sea change in consumer behavior.”
  • IHOP. The pancake powerhouse reports that its Simple & Fit menu, offering a range of under-600 calorie choices, now accounts for 8% of entrées sold. At 330 calories, the Spinach, Mushroom and Tomato Omelet is now a best seller.
  • Friendly’s. Four of its under-550 calorie limited time offers have sold so well that they’ve been moved to the permanent menu this summer.
    Of course, the reports don’t count any beverages, bread, appetizers and desserts, but America is finally off to a good start.



    VALENTINE’S DAY: Most Romantic Restaurants


    A romantic table at Auberge du Soleil in
    Napa Valley.


    Going out to dinner for Valentine’s Day? has compiled a list of the nation’s most romantic restaurants as judged by users of the online reservations service.

    OpenTable analyzed more than 4 million reviews from last year to build the list of 50 restaurants from coast to coast. Restaurants receiving high marks in the romance department range from steakhouses to fondue restaurants.

    We’ve only been to two restaurants on this list, and give them high grades for atmosphere. One had great food, the other was just above-average for food (but we’re very picky). So, if you want both the romance and the best cuisine, ask friends.

    And if you’ve dined at any of these restaurants, please give us your opinion.

    OpenTable’s Most Romantic Restaurants In America

    * Alize at the Top of the Palms Casino Resort—Las Vegas
    * Ambrosia Restaurant—Santa Ana, Calif.
    * Andrea: The Resort at Pelican Hill—Newport Beach, Calif.
    * Auberge du Soleil—Napa, Calif.
    * Bistro Romano—Philadelphia
    * Cafe Renaissance—Vienna, Va.
    * Canlis—Seattle
    * The Cellar—Fullerton, Calif.
    * Chez Shea—Seattle
    * Different Pointe of View —Scottsdale, Ariz.
    * Eagle’s Nest: Hyatt Regency Indianapolis—Indianapolis
    * Eiffel Tower—Las Vegas
    * Erminia Ristorante—New York
    * The French Room —Dallas
    * Geja’s Cafe— Chicago
    * Gibraltar—Miami
    * Il Bistro— Seattle
    * Il Cielo—Beverly Hills, Calif.
    * La Caille Restaurant—Salt Lake City
    * La Fondue—Saratoga, Calif.
    * LA Prime at The Westin Bonaventure Hotel—Los Angeles
    * Latitudes Beach Cafe—Key West, Fla.
    * The Little Door— Los Angeles
    * Log Haven—Salt Lake City
    * Madrona Manor—Healdsburg, Calif.
    * Michel’s at the Colony Surf—Honolulu
    * The Melting Pot—various locations
    * Mona Lisa Fondue Restaurant—Colorado Springs, Colo.
    * One if by Land, Two if by Sea—New York
    * Ortolan—West Hollywood, Calif.
    * Pamplemousse—Las Vegas
    * Peter Shields Inn—Cape May, N.J.
    * Rey’s—Raleigh, N.C.
    * Shadowbrook Restaurant Capitola—Capitola, Calif.
    * Simply Fondue—Glendale, Calif.
    * The Sky Room—Long Beach, Calif.
    * Stonehouse at San Ysidro Ranch—Santa Barbara, Calif.
    * Tredici Steak—New York
    * Yamashiro—Los Angeles
    * Zenkichi—Brooklyn, N.Y.


    RESTAURANTS: Best Restaurant Meals Of 2009

    Where did some of the nation’s top chefs and restaurateurs have their best meals of 2009?

    Participants in a survey conducted by Opinionated About included Dan Barber (Blue Hill, New York), “No Reservations” host Anthony Bourdain, Sean Brock (McCrady’s Charleston, SC), Michael Carlson (Schwa, Chicago), David Chang (Momofuku, New York), Daniel Humm (Eleven Madison Park, New York), Gale Gand (Tru, Chicago), Krista Kern Darjelais (Bresca, Portland, ME), Paul Liebrandt (Corton, New York), Thomas Keller (French Laundry, Napa Valley), Danny Meyer (Union Square Hospitality Group, New York), Daniel Patterson (Coi, San Francisco), Eric Ripert (Le Bernardin, New York), Anna Sortun (Oleana, Cambridge, MA) and Cindy Wolf (Charleston, Baltimore, MD).

    Responses range from casual to fine dining establishments around the world. Restaurants named most frequently include:

  • Aldea, New York City, Chef George Mendes
  • Corton, New York City, Chef Paul Liebrandt
  • Ferraro Bociarent, Spain, Chef Paco Morales
  • Marea/Alto New York City, Chef Michael White
  • McCrady’s Charleston, South Carolina, Chef Sean Brock
  • Mugaritz Errenteria, Spain, Chef Adoni Aduriz
  • Noma, Copenhagen, Denmark, Chef Rene Redzepi
  • Ubuntu Napa, California, Chef Jeremy Fox


    A new take on linguine and clam sauce.
    Photo courtesy of Chef George Mendes,
    Aldea restaurant, New York City.

    The full list of respondents and restaurants can be downloaded at


    NEWS: Emeril Joins The Gourmet Burger Lineup

    Emeril Lagasse is about to debut a gourmet burger restaurant named Burgers And More, or … BAM! The restaurant, set to open November 22nd in the Sands Casino Resort in Bethlehem, Pennsylvania, will specialize in burgers made from a blend of prime and grass-fed beef. Burgers And More will also have an ample nonbeef burger menu, including crab, mushroom, salmon and turkey, along with hand-cut French fries, condiments made from scratch, malts and shakes and local draft beers. (We’re ready for a crab burger with a craft brew right now!)

    Asked if he planned to replicate the burger concept elsewhere, Lagasse said he didn’t yet know: “We’ll have to see how it goes.” As the burger generally ranks on surveys as America’s favorite food, it should go well.

    Chef Lagasse joins other celebrity chefs who find that the margins are higher (and more fans are to be made) in selling burgers over foie gras…although Daniel Boulud has done both with his pioneering gourmet burger stuffed with shorts ribs and foie gras, available at NYC’s Bistro Moderne.



    “The Piggie,” at DBGB Kitchen & Bar in New
    York City, features a beef burger on Boston
    lettuce topped by pulled pork, with jalapeño mayonnaise. Photo by T. Schauer © DBGB.

    Burger Gourmania

    Other chefs with burger restaurant concepts include Bobby Flay, Hubert Keller and Laurent Tourondel. “Top Chef” contender Richard Blais’s menu at Atlanta’s Flip Burger Boutique includes 30 rotating burgers, with a daily choice of 8-10 beef burgers, three vegetarian burgers, three pork burgers, and three “alternative meats,” lamb, duck and venison. Numerous others, like Chef Boulud, have added gourmet burgers to their casual restaurant menus. Boulud’s recently-opened DBGB Kitchen & Bar in New York (a favorite of the NIBBLE staff) offers three kinds of gourmet burgers, one of which is pictured above, a happy marriage of burger, pulled pork and jalapeño on a Cheddar cornbread bun.

  • Make better burgers at home with these burger-making tips.
  • If cheeseburgers are your thing, check out these gourmet cheeseburger recipes.

  • Comments

    DISCOUNT: Cheesecake Factory’s Cheesecake Half Price On 7/30

    The Cheesecake Factory invites you to celebrate National Cheesecake Day, July 30th. Dine in at any Cheesecake Factory and enjoy a slice of your favorite flavor of cheesecake for half price. There are 30 flavors to choose from, including low-carb options.

    July 30th is also the debut of the newest cheesecake flavor, Stefanie’s Ultimate Red Velvet Cake Cheesecake: two layers of red velvet cake and two layers of creamy cheesecake (what a country!).

    Don’t look at this as self-indulgence: It’s charity work. For every slice of Stefanie’s Ultimate Red Velvet Cake Cheesecake sold over the next 12 months, The Cheesecake Factory will donate 25 cents to Feeding America, the nation’s largest domestic hunger relief charity.

    Are you ready to help the cause?

  • Find your nearest Cheesecake Factory.
  • Make your own with our favorite cheesecake recipes.


    Red Velvet Cheesecake debuts at The Cheesecake Factory on July 30th, National Cheesecake Day.


    NEWS: McDonald’s Rolls Out Premium Burger

    McDonald’s has rolled out the Angus Third Pounder as its contender in the premium burger war. The new line of three burgers have been in test market in several cities for two years (reported way back when by THE NIBBLE) and are meant to compete with the Original Six Dollar Burger offered by Carl’s Jr. and Hardee’s chains and Burger King’s Steakhouse XT Burger—as well as the larger burgers available at In-N-Out Burger, Fatburger, Smashburger, The Counter and Five Guys.

    The Angus burgers are available in three variations: the Deluxe, with American cheese, lettuce and tomatoes; Bacon & Cheddar; and Mushroom & Swiss. In addition to the premium beef, McDonald’s is using other high-end ingredients, including the Swiss cheese and an artisan-style roll. The tab will be about $3.99, depending on location. They will not be a core menu item, but “will continue to have a role on the menu,” according to a McDonald’s spokesperson.



    McDonald’s Angus Third Pounder Burgers. Do they look this good in person?

    Despite the recession, McDonald’s franchisees report that the Angus burgers are a big hit. The premium burger biz has attracted several fine-dining chefs, who hope to use their star power to attract diners interested in higher-end burgers. Big names like Bobby Flay, Hubert Keller, Danny Meyer, Marcus Samuelsson and Laurent Tourondel have opened, or are planning, their own burger chains.

    America loves its burgers; they rank as our favorite food (pizza is second). This is unfortunate, given how un-green the raising of beef cattle is (animal waste contributes more greenhouse gas than automobile exhaust, and beef cattle contribute much more than other animal crops). And certainly, doctors and nutritionists will tell you that you should cut down on your beef consumption—all that cholesterol isn’t good for you, no matter how young you are. So, tempting as these burger offerings are, treat them as you would a hot fudge sundae—a treat to be enjoyed once in a while rather than a daily diet staple. Save the planet, save yourself. We know our words don’t hold much weight, but we just had to say them.


    RESTAURANTS: Philadelphia’s City Tavern, Choice Of The Founding Fathers

    What did our Founding Fathers eat to celebrate July 4, 1776?

    Philadelphia’s City Tavern was “the” place where the signers of the Declaration of Independence would gather to dine. The tavern was constructed in 1773 and became the unofficial meeting place for the First Continental Congress, beginning in late summer 1774; they also celebrated the first anniversary of the Declaration of Independence, July 4, 1777, there.

    Unfortunately, neither that bill of fare nor any bills of fare from 1776 were preserved in Tavern’s records. Didn’t the owner realize there was history in the making?



    Philadelphia’s City Tavern: You can dine where the Founding Fathers ate.

    The good news is that the tavern is still in business, looking as it looked back in 1776 (plus modern amenities such as electricity and plumbing). You’ll dine on reproduction china, flatware, pewter and glassware, starting with cornmeal-fried oysters, smoked salmon and trout, and salmagundi (an 18th century classic that preceded our “chef’s salad”—fresh garden greens, ham, smoked turkey, smoked chicken, salami, Cheddar cheese, hard-boiled egg, olives and dressing). Entrées include beef, chicken or lobster pot pie, braised rabbit, roast duckling, pork schnitzel, crab cakes, bratwurst, port chops and venison medallions. Even the bread basket delivers the culinary experience of the 18th century: Sally Lunn bread, Anadama loaves and sweet potato and pecan biscuits (Thomas Jefferson’s favorite). Enjoy the cuisine with period-style ales. Find out more at

  • Hungry for some delicious bread or biscuits? See our Bread Glossary. Happy Independence Day!
  • Comments

    NEWS: Restaurants Go Green

    As Gordon Gekko said, “Green is good.” He just didn’t understand which green was going to become the big focus. In a National Restaurant Association survey of trends for 2009, environmentally friendly equipment and sustainable practices topped chefs’ lists of hot trends and top cost-savers. Green practices, organic, sustainable and local foods are  also on consumers’ list of wants. So the Environmental Defense Fund and Restaurant Associates have developed Green Dining Best Practices that enable restaurants, corporate cafeterias and museum eateries across the country to spare the environment as they lower their foodservice costs. Overarching goals include reducing the greenhouse gas footprint and re-engineering the menu to provide more local and organic vegetables, sustainable meat and seafood.

    A comprehensive set of science-based recommendations for environmentally friendly foodservice, the practices have been tested for 90 days by two Restaurant Associates clients, Random House and Hearst Corporation, which have large corporate cafeterias in New York City. Early results show annual benefits of more than $85,000 in cost savings, a reduction of 275 tons of carbon pollution and a reduction of landfill waste by 60 tons, among other environmental benefits. You can get them free of charge at

    Organic cabbage. Photo by Herman Hooyschuur | SXC.

    The pilot program revealed some interesting answers:

  • Eat seasonal, local foods. Eating seasonal produce from local farmers can have a lower environmental impact than buying organic. Local foods reduce greenhouse gas by transporting the foods short distances. Organic foods save the environment from pesticides, but require more fuel to transport food greater distances.
  • Use traditional dishes. Some disposable plates and flatware labeled “recyclable” and “compostable” are so only in theory; many are not made in the U.S., and U.S. municipalities do not have the equipment to recycle or compost them. Plus, when these products go into landfills, they give off greenhouse gas. Using soap, water, traditional, dishes and flatware has a lower environmental impact.
  • Turn off appliances not in use. In commercial facilities, coffee urns are a huge energy drain; they tend to be left on all day. They should be turned off or put on timers to save energy. (At home or in a small office, pull the plug out after you’ve finished brewing. Coffee in a glass carafe on the warmer plate gets scorched after 15 minutes. Get a coffee maker that brews into a thermal carafe.)
  • Half of the waste in a restaurant is food waste. An anerobic “digester” breaks the waste into liquid form, which saves an enormous amount of money and fuel over carting away traditional garbage. (Tours were available to see it in action.)
  • Lunch served from Random House’s new green kitchen was so delicious. We ate two plates of everything and only regret we didn’t bring Tupperware to take more home. We share it with you for recipe ideas—which just happen to be largely vegan:

  • Salad of organic farro, organic spring onion, roasted organic fennel and organic preserved lemon.
  • Field-grown mâche (in season—not greenhouse-grown which uses energy), shaved organic watermelon radish, and diced plum, with watermelon vinaigrette.
  • Organic tricolor cauliflower salad (white, orange and purple cauliflower)—so beautiful, even kids will eat cauliflower without question. Orange cauliflower, a mutant, contains 25 times the level of vitamin A of white varieties. You can also find green cauliflower.
  • Salad of marinated and roasted organic wild mushrooms: trumpet, nameko and maitake mushrooms, on a bed of baby arugula (see our Mushroom Glossary).
  • Salad of shredded organic escarole, organic white beans, sheep’s milk Pecorino and roasted organic sweet peppers.
  • Salad of organic quinoa, sugar snap peas, organic spring peas and organic grilled spring onion, with an organic green garlic dressing.
  • Cheeses: (1) Fresh goat tomme from Vermont Butter & Cheese, a NIBBLE Top Pick Of The Week. One tomme was coated in fresh-snipped dill, one in a finely-ground black and pink peppercorn and fresh parsley mix, set on a plate atop extra virgin olive oil. (2) Another NIBBLE favorite, Old Chatham Sheepherding Company’s sheep’s milk Camembert and sheep’s milk Roquefort-style cheese. All cheeses were slices of heaven. Accompaniments included organic apricots, figs, dates, almonds and honeycomb, plus beautiful artisan breads and crackers, including a raisin walnut loaf and long, soft breadsticks we’ve got to track down!
  • Incredibly buttery, melt-in-your-mouth brownies and excellent organic coffee from Seattle’s Best Coffee, organic tea and iced tea from Harney & Sons. Plus, lots of infused water: with thin-sliced cucumbers (our favorite), blueberries, supremed and sliced oranges, and thin-sliced lemon. Just add the fruit to a pitcher of water—about a cup of fruit per pitcher.
  • With gorgeous food like this, it’s easy to be a vegetarian. But the two executive chefs involved with the pilot had more in store for us.

  • Chef Nick Cavaretta of Random House presented seared Arctic char with an arugula pesto, topped with organic red amaranth microgreens. This is an easy (and healthy) dish to make at home. You can buy excellent pesto (including arugula pesto); if you can’t find red amaranth microgreens, substitute what you can find, or the prettiest sprouts.
  • Chef Jayson Brown of Cafe57 at Hearst smoked Eberly Farm organic chicken over hickory chips. He served it on top of a snap pea purée and a side of diced fingerling potatoes and pea sprouts.
  • We were thrilled to have enjoyed this sustainable lunch—and more thrilled that within two years, the 110 foodservice facilities managed by Restaurant Associates will be green (and audited by the Green Restaurant Association!). Now, everyone else: Get into the act! If your company has a cafeteria, if you know people who own restaurants, download and forward the Green Dining Best Practices from


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