Posts for November 11th 2010
While the country's most celebrated chefs ready themselves for global restaurant expansion, nationwide chain Red Lobster wishes to stay afloat by lowering its prices. Darden Restaurants executives hope the roughly half-dozen new menu items — which will run customers $13 to $17, as opposed to a current average tab of $19 — will combat declining sales.
The new menu, which debuts Nov. 16, will "allow guests to experience lobster in a new and affordable way," executive Salli Setta said. "It has become incumbent that we have a wide variety of affordable entrées on the menu." The lineup includes lobster bisque, shrimp flatbread, and a New England lobster roll with lobster, mayonnaise, lemon, and spices on a buttered roll for $14 at lunch and $15 at dinner.
Hopefully, Red Lobster won't fall prey to the bad budget lobster roll. Does the menu sound like it has promise?
Source: Flickr User me and the sysop
Eatocracy's recent article on layover eating left me thinking about the food we eat in airports during the high-traffic holiday season. Although most of the food courts I've seen fall under the categories of mediocre, bad, and worse, there are a few destinations I secretly look forward to when I'm traveling. My favorite airport through the years has always been Chicago's Midway, which boasted not only a Superdawg (which, sadly, is now closed) but also a Potbelly Sandwich Shop. What's your favorite airport food court in America?
Source: Flickr User ºFlorian
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Since Thanksgiving is a celebration that brings together all ages, consider serving a nonalcoholic signature cocktail like these apple-ginger sparklers. Kids and adults who don't drink will enjoy the festive flavors of this fizzy concoction. It's a mixture of ginger syrup and sparkling apple cider with a cinnamon stick for garnish! To make it spiked, simply stir in a shot of whiskey or Absolut's new apple-ginger vodka. Interested in the recipe? Keep reading.
From Martha Stewart
1/4 cup Ginger Syrup, recipe below
4 1/2 cups sparkling apple cider
6 cinnamon sticks
6 pieces crystallized ginger
- Place 2 tablespoons ginger syrup in each of six glasses.
- Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.
2 cups sugar
1 six-inch piece fresh ginger, finely diced
- Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil.
- Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using. Store in an airtight container, refrigerated, up to a week.
Makes 2 cups.
Move over, New York: America's top celebrity chefs see the world as their oyster, with global culinary hotspots like Sydney, London, and Montreal ripe with opportunity. This morning, Wolfgang Puck announced his inaugural European venture, a restaurant in London's sleek 45 Park Lane hotel, with contemporary steakhouse offerings.
Meanwhile, Gordon Ramsay announced he'll be taking ownership of Rotisserie Laurier BBQ, a barbecue restaurant in Montreal — the celebrity chef's first-ever foray into Canada. And rumors are abuzz that David Chang has signed a deal for Momofuku to land in Sydney.
As diners begin to open up their wallets again, American celebrity chef restaurateurs have begun considering expansions beyond stateside meccas like Las Vegas and Atlantic City.
For years, Ramsay has been "heavily considering" putting his stamp on Canada, and Puck describes London as being one of the "biggest cities for dining in the Western world right now." As for Chang? He's "infatuated" with Australia, describing it as "a place [he] could move to."
Will our country's top chefs fare in a city where they don't share the same clout as they do in America? Only time will tell.
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Earlier this week, I shared menu suggestions for a vegetarian Thanksgiving. Now, I've got one more idea for you: this wildly delicious mushroom and leek tart! It's a beautiful dish that's absolutely scrumptious. The crust is a quick homemade salt and pepper dough, while the filling is a savory mixture of sautéed mushrooms, leeks, thyme, and gruyère cheese. The ingredient list calls for chanterelles, but they were quite expensive at my local market, so I opted for regular button mushrooms. I served this tart to mushroom haters, and they loved it! To make it for Thanksgiving or any other Fall celebration, get the recipe here.