Year: 2009

TRENDS: Doggie Bags On Park Avenue

Posted on by thenibble

Toney diners who once would have frowned on taking home leftovers are now packing up the doggie bag after putting on the Ritz. The affluent still dine out, notes David Pogrebin, manager of New York City’s historic Brasserie restaurant (we’ve been dining there since childhood). But in the thick of a recession, even those at…
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TRENDS: Yogurt, The Latest Hot Food

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Food fit for the gods: Greek Gods Grourmet Yogurt with probiotics. Yogurt is “the food of the day” according to NPD Group, a Port Washington, New York-based research firm. Not only can it be consumed, straight or as an ingredient, at any time of the day, but probiotic yogurts, with added “healthful” bacteria, are growing…
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CHEESE OF THE WEEK: Morbier Cheese From France

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This week’s cheese recommendation is from guest blogger Dana Romero, proprietor of La Fromagerie D’Acadiana in Lafayette, Louisiana. Morbier (more-bee-YAY) is one of France’s best-known cheeses. It is a semi-soft, aromatic and surprisingly mild French cow’s milk cheese, defined by the dark vein of vegetable ash streaking through its middle. Today, the ash is purely…
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