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In a down economy, discretionary restaurant meals are one of the first things to get cut by conservative consumers. Food industry consulting and research firm Technomic sees five trends looming large in 2009, as restaurants try to coax customers to come out and spend: 1. Experimentation and innovation—with new menu items, delivery services and price/bundling…
Continue reading “TRENDS: 2009 Restaurant Directions”
There’s still time to have Wine Cellar Sorbet at your Christmas dinner—as a palate-cleanser between courses or a light dessert for adults who still want something sweet but have no room for anything else. Yes, the sorbets are for grown-ups: They are 5% alcohol and are distinctly—and delightfully—alcoholic. You need to order by midnight tonight…
Continue reading “PRODUCT: Wine Cellar Sorbet For Christmas Dinner”
Time Magazine dug into “recession dining” and had six chefs develop dinner for a family of four for $10. Some aren’t brain science, but others are inspired, like Tom Colicchio’s Fennel Pork Loin. The “menu” includes: * Tom Colicchio’s (Craft Restaurant, NYC) Fennel Pork Loin and Pasta Vegetarienne * Tyler Florence’s (The Food Network) Roast…
Continue reading “RECIPES: Name Chefs Feed Your Family For $10”
A healthy, hearty bowl of Holly’s Oatmeal. Starbucks began selling oatmeal in portable covered bowls this fall, and it has proven to be one of the most successful food products the company has introduced, according to an article in this week’s Wall Street Journal. Smoothie chain Jamba Juice has launched oatmeal in Chicago, with a…
Continue reading “NEWS: Oatmeal, The New “Hot” Food?”
We just upgraded to WordPress 2.7, and, as those of you who use I.E. and Safari may have already noted, it is distorting our photos. (They look normal in Firefox.) As our developer is off until the new year, we ask you to bear with us until we can get the code fixed. Ah, technology!
