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Kim Cattrall and Pals Heat Things Up In The Kitchen
About a month ago, there was a hot new oven popping up all over the blogs. The oven, which is called the TurboChef Speed Oven, is a "high performance" oven that is a ridiculously fast oven that prepares meals 15 times faster than normal ovens. It's already in use in quick service restaurants (like Subway) but now you can take the oven into your own home.
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Airlines Aiming Higher With Fancier Coach Meals
These days, airlines are engaged in new flights of fancy: in an effort to set themselves apart from competitors, many have been upping the ante on food offerings.
Airlines began charging for meals post-9/11, but food-for-purchase replacements never fared well. They came with high price tags, questionable freshness, and inventory challenges.
Burger King Goes High-End
Number two fast food chain Burger King has been testing a new line of premium items. This includes ribs and thicker burgers, made with grills, batch broilers, and other costly new kitchen equipment.
The fast food chain's decision to move in the direction of higher-price items comes at a time when the casual restaurant industry is struggling.
Happy Hour: Casa Noble Tequila and Cheese Tasting
In my quest to become more educated on the world of spirits, I've taken a liking to high-end tequilas. Beyond Patron, there's a huge variety of wonderfully complex tequilas that are perfect for sipping solo or shaking into a classic margarita. One brand, Casa Noble, produces an amazing collection of authentic tequilas.
'Wich of the Week: Prosciutto and Mango Panini
Prosciutto and melon is a classic Italian appetizer, but right now, the abundance of juicy, summery mango is too tempting to resist. Combined with the salty, cured ham, this tropical fruit works just as well, especially when freshly cut mint from your garden (or grocery store) is added to the mix.
To balance out the bold trio of mango, prosciutto, and mint, I went basic with the rest of the ingredients: bitter arugula to cut the sweetness, simple hollowed-out ciabatta for the bread, and mild mozzarella to meld it all together.
While Casual Chains Drop Prices, Fast Food Trades Up
Regardless of its location, price point, or popularity, no restaurant has remained untouched by the deteriorating economy. While many high-end restaurants have made adjustments, some of the most drastic changes taking place are happening between fast and casual food chains.
Casual restaurant chains such as Applebee's, Chili's, and TGI Friday's have desperately tried to keep sales steady with bargain deals.
Padma Lakshmi's Jewelry Line Debuts Tomorrow
Model. Top Chef hostess. Cookbook author.
Hoping to Improve Sales, Restaurants Reduce Corkage Fees
Restaurants have turned to retail, offered cheaper steaks, and charged patrons extra for bread — all in an attempt to improve discouraging sales numbers. But that isn't enough, so restaurateurs are taking it to the next level and promoting "bring your own" wine programs.
Nation's Restaurant News reports that in a recent DiningInfo survey of 50,000 restaurateurs, 15,000 now have a program that allows diners to bring their own bottles of wine, and that number is growing.
Yum's Top 10 Kitchen Registries
Earlier this week, we offered some wedding advice for finding a gift registry that's right for you, but even with our recommendations, there are so many stores to choose from. So, we've compiled a list of our favorite registries — for the most part, nationwide retail outlets with standalone stores, call centers, and online sites to suit all of your guests' needs. We also took stock of shops with a wide selection of products and convenient perks and benefits.
Jean-Georges Creating "the Applebee's of Haute Cuisine"
Famed chef and restaurateur Jean-Georges Vongerichten is up for one of this year's most prestigious James Beard Awards, but that's hardly the biggest thing on his mind. Fortune profiles the New York chef and his aggressive plans to open 50 new restaurants in the next five years.
Vongerichten, who already has 24 restaurants under his belt, has created a joint venture, Culinary Concepts by Jean-Georges, with Starwood Hotels and Catterton Partners, a private equity firm credited with turning P.F.
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