YumSugar

Bennigan's and Steak & Ale: Back From the Dead?

YumSugar — Fri, 24 Oct 2008 03:00:40 -0700

Two months ago, we reported the end of restaurant chains Bennigan's and Steak & Ale. Well, we've just learned that they're coming back to life! Private equity firm Atalaya is buying the two brands and their trademarks. It will partner with the Bennigan's franchises still standing to grow business, as well as try to reopen company-owned Bennigan's locations that closed after the bankruptcy.
The Steak & Ale brand closed in its entirety during bankruptcy, but Atalaya intends to leave the option open in the future for franchisees to open independently-operated Steak & Ale restaurants.

According to Atalaya managing director Joel Holsinger, the key to success this time around will be the new menu that's being developed: it will focus on quick pub fare, such as sandwiches, burgers, onion rings, and booze.

While I haven't been to a Bennigan's or Steak & Ale in years, some of you must be excited to hear about your Bennigan's potentially reopening. Do you think the menu overhaul will make the chain profitable again?

Source

Come Party With Me: Bedazzle Bonanza - The Look

partysugar — Fri, 20 Mar 2009 09:15:34 -0700

At any party that involves being creative, set up several stations to create a smooth flow and promote mingling. There should be an area for Bedazzling, a place for food, and a bar with drinks. If necessary, bring in a folding table and use this as the crafting station. Cover with a plain tablecloth and Bedazzlers. Fill bowls with different colored rhinestones and studs.

On another table, serve the food on silver trays. Arrange glasses and champagne buckets near the cocktails. Don't forget paper napkins and a beautiful floral arrangement. Sprinkle turquoise drops in between the platters and on the tables.

Source

Behind the Scenes: The Bedazzle Bonanza

partysugar — Mon, 13 Apr 2009 05:50:04 -0700

On Sunday, April 5 FabSugar and I invited our gal pals over for bubbly and bedazzling. You saw the plan for the event, and now you can check out the pics from the actual party! Start clicking for a backstage look at our crafty soirée.

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Come Party With Me: Bedazzle Bonanza - Drinks

partysugar — Thu, 19 Mar 2009 12:50:11 -0700

There's only one thing to drink at a party that revolves around attaching rhinestones to fabric and that's sparkling wine. Although we haven't decided which sparkling to pour (favorites as of late are Sofia, anything by Ayala, and Pommery Gold) FabSugar and I will have plenty of bubbly chilling on ice. We'll also offer guests a specialty champagne cocktail. While grapefruit is a polarizing ingredient, its elegant jewel-tone color fits in perfectly with our theme. The drink is a combination of fresh-squeezed ruby grapefruit juice and sparkling wine. When making a cocktail that involves sparkling wine, don't be afraid to select a more affordable bottle. For the recipe, read more.

Ruby Champagne Cocktail
From Bon Appétit

Ingredients

2 Ruby Red pink grapefruits
1/4 cup sugar
1 750-ml bottle brut Champagne, well chilled

Directions

Using vegetable peeler, remove peel from 1 grapefruit; place in bowl.
Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solids.
Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each with 2/3 cup Champagne.

Serves 4.

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Come Party With Me: Bedazzle Bonanza - Desserts

partysugar — Wed, 18 Mar 2009 11:30:43 -0700

On the first Sunday in April, FabSugar and I are hosting a beddazzling party. Although the shindig takes place after lunch, we'll provide our guests a small assortment of nibbles. Everything on the sparkling menu, both sweet and savory, will be prepared and plated before hand.

For dessert we'll offer chocolate champagne truffles dipped in sparkling sugar and fleur de sel caramels. Both treats are bite-sized and delicious. These candies would also be delightful wrapped in a pretty package and presented as a hostess gift. For the recipes, read more.

Chocolate-Champagne Truffles in Sparkling Sugar
From Martha Stewart Weddings

Ingredients

1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling

Directions

Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper.
Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

Makes about 3 dozen.

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Fleur De Sel Caramels
From Ina Garten

Ingredients

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Directions

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet.
Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces.
Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Makes 16 pieces of candy.

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Come Party With Me: Bedazzle Bonanza - Menu

partysugar — Tue, 17 Mar 2009 09:15:12 -0700

When FabSugar and I came up with the idea to host a Bedazzling party, I knew the menu would have to include dishes that sparkle with flaky chunks of fleur de sel. Since the party is on a Sunday afternoon, the menu consists of three light, simple nibbles. While waiting their turn to use the Bedazzler, guests can enjoy salt-roasted shrimp with scampi dip. Crisp mushroom and blue cheese crackers glisten with tiny salt crystals. Fab requested a dish with roasted beets, with their rhinestone-like vibrant color, so I'll serve them on crostini with fresh burrata cheese. If these dishes sound enticing, wait till you look at the recipes! Do so and read more.

Salt-Roasted Shrimp With Scampi Dip
From Bon Appétit

Ingredients

1 4-pound box rock salt
16 uncooked unpeeled large shrimp
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 cup (1 stick) butter, chilled, diced
1 tablespoon chopped fresh Italian parsley

Directions

Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
Preheat oven to 500°F.
Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat.
Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper.
Let stand while shrimp cook.
Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.
Transfer sauce to bowl; nestle in salt.

Serves 8.

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Mushroom and Blue Cheese Crackers
From Martha Stewart Weddings

Ingredients

1/4 ounce dried wild mushrooms, about 1/2 cup
8 tablespoons (1 stick) unsalted butter, softened
8 ounces blue cheese, crumbled
2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons freshly ground pepper
1/4 cup milk
coarse salt

Directions

Place mushrooms in a spice grinder, and grind until fine, about 15 seconds.
Preheat oven to 350 degrees.
In the bowl of a mixer fitted with the paddle, mix butter and blue cheese on medium until combined. Add flour, ground mushrooms, and pepper; mix just until combined and crumbly. Add milk, and mix just until dough comes together (the dough will be quite stiff).
Divide dough evenly into three disks. Wrap two disks in plastic wrap; set aside.
On a lightly floured work surface, roll out one disk to be 1/16 inch thick. Cut out crackers with a 31/2-inch round cutter. Transfer to a baking sheet; prick each with a fork three or four times. Sprinkle lightly with salt.
Repeat with remaining dough. Bake until golden brown, about 22 minutes. Let cool completely on a wire rack. Store crackers in an airtight container up to 1 week.

Makes 3 dozen.

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Beet-and-Burrata Crostini
From Food and Wine

Ingredients

1 pound medium beets, preferably Chioggia
1 baguette, cut crosswise into forty 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
9 ounces burrata, cut into 40 pieces
Snipped chives, for garnish

Directions

Preheat the oven to 350°. Place the beets in a small roasting pan and add 1/4 inch of water. Cover the pan with foil and bake for about 1 hour, until the beets are tender. Let cool completely.
Increase the oven temperature to 400°. Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil. Bake for about 10 minutes, until the bread is crisp.
Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices. Transfer the beets to a bowl. Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.
Top each crostini with a piece of burrata and a beet slice. Garnish with the snipped chives and serve immediately.

Serves 12.

Make Ahead: The roasted beets can be refrigerated overnight. Slice and serve at room temperature.

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Come Party With Me: Bedazzle Bonanza - Invite

partysugar — Mon, 16 Mar 2009 10:31:06 -0700

Some people may think a bad economy is not a very good time to host a party; however, FabSugar and I disagree. Now, more than ever, is the perfect time to gather up a group of friends and host an affordable get-together. That's why were throwing a Bedazzling bonanza. We'll supply the sparkling snacks and rhinestones, and everyone invited will bring an item (t-shirt, canvas tote, belt, headband) to Bedazzle. A Sunday afternoon is ideal for this sort of crafty party because it's after lunch, so only small nibbles are necessary, and on a work night - meaning no one will have a desire to drink heavily. All week, I'll be sharing the details of our party with you. Use them to throw your own fabulously creative event.

If you don't have a Bedazzler, consider a painting party, a knitting soirée, or cooking class. Save money and time by sending the invites through email, Facebook, or evite. To learn how I made the invite seen here, read more.

Find an image that illustrates your creative outlet. For my invite, I searched "rhinestones" and came across this fun picture.
Drag and drop into Microsoft Word or Photoshop.

Insert a text box and write out the details of the event. I used the Baar Sophia in size 14-18 to write this message:

FabSugar and PartySugar
invite you to
Bedazzle Bonanza!

Join us for a creative and crafty afternoon with sparkling snacks and bubbly.

Sunday, April 5th, 2009
3:00 pm
FabSugar’s Pad, San Francisco

Rhinestones provided
Please bring something to bedazzle
RSVP: partysugar@sugarinc.com
If desired change the color of the background and font.
Check for grammar and spelling mistakes. Save as a jpeg and send!

Is McDonald's Launching a Dollar Breakfast Menu?

YumSugar — Mon, 09 Nov 2009 15:00:56 -0800

In this economy, even the savviest of fast food diners have a hard time stretching their dollar. But if the rumors are true, value-seekers may soon find it a lot easier to fill up for a buck early in the day. According to the Chicago Tribune and the Wall Street Journal, McDonald's plans to reveal a nationwide breakfast dollar menu.

Based on internal documents obtained by the two publications, the McDonald's breakfast dollar menu will begin a national advertising run in January 2010. Although McDonald's has declined to comment, the burger giant tested a breakfast menu with $1 items in August in its Chicago stores, offering items such as a sausage McMuffin, breakfast burritos, and hash browns.

The chain, which is also rolling out the Mac Snack Wrap nationwide in January, will face some stiff competition.

Burger King recently added the quarter-pound Double Cheeseburger to its menu through March, and Dunkin' Donuts just rolled out a temporary $0.99 menu in Chicago. If two leading newspapers are publishing stories on it, the alleged menu can't be too far from the truth. What would you hope to see on a $1 breakfast bonanza?

Come Party With Me: Annabelle's Birthday - Menu

partysugar — Tue, 14 Jul 2009 12:53:12 -0700

FabSugar's delightful mother has volunteered to do the food for Annabelle's birthday party. Fab has requested a classic barbecue and some dog-friendly dishes. To get things started FabMommie will serve her excellent shrimp and pea salad. I tried it at the Bedazzle Bonanza and it's insanely scrumptious. Next she'll make two kinds of sliders: one for the people guests and another for the dogs in attendance. The first is an outside-in white cheddar cheese slider. The second is a combination of ground meat, cooked rice, and yogurt.

Before you serve this recipe, be sure to consult your vet and find out if the ingredients are appropriate for your pooch. Does this menu sound interesting? Get the recipes now.

Come Party With Me: Engagement Party - Drinks

partysugar — Thu, 16 Apr 2009 12:50:07 -0700

While some parties - like a bedazzle bonanza - require nothing more than a neverending flow of bubbly, others - like a Latin-themed engagement - scream signature cocktail. When selecting a signature cocktail, be it for your engagement or wedding, it's best to choose a drink that's easy to make in batches, matches your theme, and represents your personality as a couple.

When I was planning Ronda and James's engagement, sangria was the first drink that popped into my head. However, I came across this recipe for pomelo-mint mojitos. Although it makes one drink, I will increase the proportions to make a big pitcher.

To look at the refreshing recipe, read more.

Pomelo-Mint Mojito
From Food and Wine

Ingredients

4 peeled sections of pomelo or grapefruit, chopped
6 mint leaves
2 tablespoons orange juice concentrate or orange sorbet
1 1/2 ounces white rum
Ice
Club soda
1 lime wedge

Directions

In a cocktail shaker, muddle the pomelo with the mint and orange juice concentrate.
Add the rum and ice and shake well.
Pour into a highball glass. Top with club soda and garnish with the lime wedge.

Makes 1 drink.

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