Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Restaurants

RESTAURANTS: Support Your Local Restaurant


Cut back on cocktails so you can afford to keep
your favorie restaurant in business. Or you can
just make cocktails at home instead. Seen here:
a Cranberry Martini–perfect for the holiday
season!
In tough economic times like these, we look for ways to cut back on spending. Eating at restaurants is a logical target. But according to an article in the Los Angeles Times, if everyone gives up restaurant-going, those restaurants may no longer be around when times get better. The article suggests that, for your benefit and theirs, continue your weekly foray, just do it more cost effectively. Suggestions include cutting back on pricey cocktails and ordering a modest bottle of wine; or cutting back on the bottle of wine and sticking to a single glass. Try the early bird special, or go at your regular time and select more affordable dishes. Give up dessert (that’s a win-win). Most restaurateurs understand that customers need to spend conservatively, and are doing their part to offer less-pricey items and prix-fixe menus. Now, more than ever, it’s important to be a regular.

Comments

RECIPE: Joe’s Seafood Dover Sole Recipe

Joe’s Seafood, Prime Steak & Stone Crab: Since 1913, Joe’s Stone Crab has been a legendary dining institution in Miami. In 2000, Joe’s Seafood, Prime Steak & Stone Crab debuted in Chicago. One of the restaurant’s signature dishes is Dover Sole, which is cooked whole and filleted at tableside. Chef Gary Baca says that leaving all elements of the fish intact while cooking—head, tail and bones—intensifies its natural richness and sweetness of this mild fish. So just by adding butter, salt and pepper, you’ll have a succulent delight. He does remove the skin before cooking, which adds a crispy texture. Here’s the simple recipe, which can be prepared at home:

Ingredients:

-1 Dover sole (skinned)
-1 sprinkle salt and pepper mix
-1 dusting of all-purpose flour
-4 ounces clarified butter
-2 butter pats
-Lemon
-1 pinch of chopped parsley
-1 pat of brown butter

Preparation:

1. Season both sides of the fish with salt and pepper, and then dust lightly with all-purpose flour.
2. Ladle 2 ounces of clarified butter and 1 butter pat onto a griddle. Place sole in the butter and sauté until golden.
3. Flip the fish and sauté in an additional 2 ounces of clarified butter and 1 butter pat.
4. Finish in a 450°F oven for 6 – 8 minutes and plate the fish on a warm platter. Garnish with lemon, parsley and brown butter.

Learn more about Joe’s Seafood, Prime Steak & Stone Crab at www.icon.com/joes.

Comments

News: Diet At The Cheesecake Factory

Our favorite chain restaurant, The Cheesecake Factory, has added to its popular Weight Management menu category with the addition of a Weight Management Grilled Chicken, a lightly-pounded chicken breast, charbroiled and topped with a tomato and arugula salad. The plate is garnished with steamed white rice (tell them to hold the rice—too bad they didn’t make it brown rice, since white rice is largely empty calories) and asparagus. The Grilled Chicken entrée is less than 590 total calories, making it the perfect light summer fare. The piece of limited-edition 30th Anniversary Chocolate Cake Cheesecake you can have for dessert will easily match those calories. The four-layer anniversary cheesecake combines two layers of Original Cheesecake and two layers of Chocolate Fudge Cake, filled with chocolate cream and finished with crunchy pearls of Valrhona chocolate. Share a piece with two or three friends. The first Cheesecake Factory restaurant opened in Beverly Hills, California in 1978.  
Cheesecake Factory’s limited-edition
30th Anniversary Chocolate Cake
Cheesecake.

Read more about cheesecake in THE NIBBLE‘s Gourmet Cakes & Cupcakes section.

Comments

PRODUCT REVIEW: The Gordon Biersch Brewing Company

Dan Gordon brewed his first batch of Gordon Biersch beer nearly 20 years ago, making him one of the pioneers of American craft brewing. The company was founded in 1988, after California repealed a law to allow restaurants to brew beer on-site, thereby paving the way for the creation of the brewpub. In 1987, Gordon, fresh from earning a degree in brewing engineering from the uber-prestigious Technical University of Munich in Weihenstephan, sat down with restaurateur and fellow California native Dean Biersch to map out a plan to bring freshly-brewed beer and freshly-prepared food together under one roof. One year later, the pair opened the first Gordon Biersch brewpub in Palo Alto, California, featuring a menu of appetizers, entrées, salads and sandwiches created to complement Gordon’s expertly-crafted beers. Gordon even created a barbecue sauce made with his Marzen that is still served today with burgers and their barbecued chicken pizza. Gordon also invented the restaurant’s wildly popular Garlic Fries.   Gordon Biersch Pilsner.

Today, there are 27 Gordon Biersch brewpubs across 16 states and Washington, DC. In June, the company went international with the opening of a Gordon Biersch restaurant and brewery in Taiwan. All of the beers served at the restaurants are brewed on-site; beers are also brewed and bottled at a state-of-the-art brewing facility in San Jose, California. Gordon Biersch produces more than 3 million gallons of beer per year there, making it one of the largest craft breweries in California.

But when you visit one of Gordon Biersch’s numerous brewpubs, you won’t find any explosively hoppy IPAs on tap, or extra-strength imperial stouts, or any of the other so-called extreme beers that have grown in popularity in recent years. At a time when many American craft breweries seem to be engaged in a perpetual battle to out-hop each other, Gordon Biersch remains an anomaly. The company brews only German-style lagers—solid, down-to-earth beers that are as unpretentious as the man who brews them.

Read the full review on TheNibble.com.

Comments

NEWS: Conveyor Belt Sushi Chain Comes To U.S.

Surf Clam Sushi
Now, your surf clam can surf over to you via
conveyor belt.
  Is America about to experience conveyor-belt sushi in a big way? Known as kaiten-sushi, a branch of the largest chain, Sakae Sushi, has made the leap to America (“leap” is an appropriate analogy, since the company logo is a frog on a lily pad—although no frog sushi is served). The premiere is the launch of a goal to be, ostensibly, the first successful sushi chain in America. The company, based in Singapore, has 40 sushi restaurants there, and 20 in other countries—none of which offers the market potential of the large and sushi-hungry American public.
The high-tech restaurant should also appeal to the experiential dining desires of Americans. There’s a patented interactive menu at each table, enabling patrons to create custom orders, as well as a hot water tap to refill cups of green tea. There is three-tiered pricing—three different colored plates, priced at $1.90, $3.90 and $6.90, depending on the value of the contents. In a bit of architectural irony, the two conveyor-belt restaurant, totaling 97 feet of rolling sushi, sashimi, soups, salads, dumplings, ramen, yakitori and other bites, is located in the venerable Chrysler Building, one of the country’s most dignified architectural landmarks. It’s an easy location for anyone to get to, right across the street from Grand Central Terminal, at 42nd Street and Lexington Avenue. Taking the train into town? Drop in for some sushi before heading to your destination. The speed with which consumers can get their sushi from the conveyor belt gives new meaning to the term “fast food.”The chain was established in Singapore in 1997 with the goal of offering affordable Japanese food. In New York City, which is not known for conveyor-belt restaurants, it will certainly be the king of kaiten. The restaurant, located at 405 Lexington Avenue at 42nd Street, is open 7 days for breakfast, lunch and dinner, from 7 a.m. to midnight. A 24-hour delivery service will be offered. For more information, visit Sakae-Sushi.com or telephone 1.877.SAKAE-USA.

Comments (1)

NEWS: Social Networking Sites For The Restaurant Biz

It was only a matter of time, but now at least two social networking sites have sprouted up, aiming to be the MySpace and FaceBook for the restaurant industry. Restaurant owners, managers, chefs, servers, vendors, and yes, foodies are invited to communicate in virtual communities such as BiteClub.com (love that name!) and FohBoh.com (insider lingo for Front Of House, the service staff, and Back Of House, the kitchen staff). At this time, Bite Club is more intimate and clubby, with a feature that enables participants to vote on the quality of each person’s post—if it isn’t good, it gets sent to the bottom of the lists so the good posts float to the top. Every site should employ this technology, so we don’t have to plow through those endless, vapid posts like, “Great idea, Brad.” “Yeah, I liked it too.” “Me too.”   Bite Club
Are you a restaurant professional, or do you want to hang with them? Head to the virtual communities on BiteClub.com and FohBoh.com.
FohBoh has sub-groups from Pizza Lovers to Branding to Wine Lovers to Atlanta Area Wine Network. (Will somebody please tell the Bartender’s of Boston that they need to fix their punctuation?) If you’re a restaurant professional or a restaurant enthusiast, check ’em out.

Comments

NEWS: Guide Michelin Says The Best Food City In The World Is NOT Paris

Tokyo - Shibuy
The best restaurant city in the world has no Eiffel Tower. Photo of Tokyo by Yoichiro Nishimura | SXC.
  Zut alors! By a huge margin, Guide Michelin, the French-owned restaurant-rating bible, has declared the finest food city in the world to be not Paris, not New York, not San Francisco…but Tokyo. Gastrotourists, get ready. It’s more than twice as long a flight, but if you want to eat the best, head east. Way east. Seven out of 10 foreign tourists in Japan say the food is the primary reason for their visit. But only a portion of the cuisine is Japanese. Michelin’s rating system is taken so seriously (and the stars are so good for business) that chefs spend their entire careers and fortunes chasing three Michelin stars. One of France’s most famous chefs, Bernard Loiseau of La Côte d’Or restaurant (in the Côte-d’Or region of Burgundy), committed suicide in 2005 following a downgrade by the Gault Millau guide and believing he was about to lose his third Michelin star (which, sadly, proved to be an erroneous supposition; the restaurant still has its three stars).
Tokyo has eight three-star restaurants. Five of them serve Japanese cuisine, three are French. You won’t be surprised if you watch Iron Chef, but one and two stars were bestowed on restaurants that serve Chinese, Italian, Spanish and steakhouse cuisine. The commonality with the top spots in Paris and New York is that you must reserve a month in advance and expect to pay a minimum of $200 per person. Do the math and you won’t be surprised why Tokyo has the most Michelin-starred restaurants. Michelin counted 160,000 restaurants in Tokyo (191 Michelin stars), compared with about 20,000 in Paris (98 Michelin stars) and 23,000 in New York (54 Michelin stars). Read the full story in the Washington Post.

Comments

NEWS: Boy Meets Grill Restaurant

Celebrity chef Bobby Flay is launching an upscale hamburger chain called Bobby’s Burger Palace. So far, leases for three units have been signed, and leases for five more units are in the pipeline. Flay plans to open five to 10 units a year. His business partner, Lawrence Kretchmer, made the announcement but did not provide specific locations of the three signed leases, but said that there is one under development in New Jersey and another in a Long Island mall. Top restaurant architecture firm Rockwell Group is designing the stores. Flay also owns Mesa Grill restaurants in Manhattan, Las Vegas and the Bahamas. Let’s hope the food meets Flay’s personal standards and he creates the burger chain of our dreams. We were so disappointed with our first two attempts at Wolfgang Puck’s chain restaurants, we feared to go back for a third meal. While you’re waiting for a Bobby’s Burger Palace to open near you, check out the burger-making tips in THE NIBBLE online magazine.   bobby_flay_250.jpg
Flip us a good burger, Bobby!
 

Comments

PRODUCT WATCH: Heritage Red Wattle Pork

Last night we had dinner at The Tasting Room in New York City, a highly-acclaimed (and justly so) restaurant in SoHo. It’s a charming, friendly place where you can eat fine cuisine in a casual ambiance (exposed brick walls, flattering lighting), served by an eager and knowledgeable staff. Chef Colin Alevras and his team focus on innovative American cuisine created with the freshest local ingredients, and paired with American wines. Everything we had was delicious, but the eye-opener was a dish of Heirloom Red Wattle Pork. Tender like filet mignon, reddish-pink like rare beef or lamb (Red Wattle meat tends to be a little darker than most other pork) and very juicy. Although though the meat is lean, it was the most flavorful pork we have ever tasted, and we can’t wait to have it again It was roasted and served simply, with a jus and a mélange of grilled collard greens, carrots and braised Korean radishes.Here is information about the breed, from SlowFoodUSA.com:   Red Wattle Hog

Red Wattle hog and sow. Photo courtesy of SlowFoodUSA.org.
The Red Wattle hog is a large, reddish hog with a fleshy, decorative, wattle attached to each side of its neck that has no known function. The origin and history of the breed is considered scientifically obscure, though many different ancestral stories are known. One theory is that the French colonists brought the Red Wattle hogs to New Orleans from New Caledonia Island, off the coast of Australia, in the late 1700s; from there they went to Texas. As they are hardy and adapt well to the land, the Red Wattle quickly became a popular breed in the U.S. Unfortunately, as settlers moved west, the breed began to fall out of favor because the settlers came into contact with breeds that boasted a higher fat content, which was needed for lard and soap. Red Wattles were left to roam the hills of eastern Texas, where they were hunted to near extinction, until a Mr. H.C. Wengler came across a herd in the dense forest and began breeding them into what they are today. Five years later, in a similar encounter, Robert Prentice found another herd of Red Wattle hogs in eastern Texas, which became known as the Timberline herd, after its wooded origins. Of all the heritage breeds, the Red Wattle is at most risk; there are only four families breeding them. So, buy this wonderful meat at HeritageFoodsUSA.com. You can learn more about the Red Wattle and the other heritage pigs, the Duroc, Tamworth, and Six-Spotted Berkshire.

Comments

TRENDS: What’s Hot At Restaurants

According to a survey of more than 1,200 chefs across America conducted by the National Restaurant Association, the hottest restaurant trends are small plates (including tasting menus of small portions for main courses, dessert, wine flights and other alcohol beverages) and alternative-source ingredients—local produce, organics, sustainable seafood, grass-fed and free-range meat and poultry and alternative red meats (buffalo, ostrich, venison).
- Ethnic cuisines continue to be strong, with fusion ethnic cuisine, flatbreads, Asian entrée salads, Asian appetizers, Latin American cuisine, ciabatta bread and Mediterranean cuisine rated high on the list of hot items ranked by the chefs.
- In the alcohol department, craft beer, energy-drink cocktails, martinis, flavored martinis, mojitos, artisan liquors, organic wine and specialty beer (seasonal, spiced, fruit, etc.) are all among the top 20 hot items. Also hot: signature cocktails, food-beer pairings and beer sommeliers, as well as food-wine pairings and wine sommeliers.
- Among non-alcoholic beverages, flavored and enhanced waters have taken the lead over espresso and specialty coffee.
  Smoked Black Cod
Sustainable seafood is hot—like this line-caught black cod from Nantucket Wild Gourmet & Smokehouse.
- Among trends in preparation techniques, braised food is considered more trendy than pan-seared, sautéed and grilled items. Also hot: deglazing/reductions/sauces.That’s what’s hot. So what’s not? Last year’s hotties—bottled water, fresh herbs, exotic mushrooms and whole grain items—while still popular, have dropped out of the top 20 hot items. Rated “most passé foods” are fruit wine, star fruit, low-carb dough and tofu. The National Restaurant Association is the leading business association for the restaurant industry, which comprises 935,000 restaurant and foodservice outlets and a work force of 12.8 million employees. For more information about the survey, visit Restaurant.org.

Comments

« Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact