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Kim Cattrall and Pals Heat Things Up In The Kitchen

YumSugar — Thu, 12 Apr 2007 10:49:32 -0700

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. Price you'll have to pay to cook a properly roasted lamb in six minutes? Try around $8000.

To celebrate the launch of the TurboChef oven, Chicago's famed chef Charlie Trotter and his new pals - Kim Cattrall (hrmm... I have a hard time seeing Samantha cooking let alone endorsing an oven...), Cynthia Rowley, Ted Allen (who, in other news, has signed on to do more episodes of Top Chef), and chef Alan Wyse - were on hand to whip up a meal and have fun in the kitchen.

To check out more pictures of folks having fun with the super-fast TurboChef, read more

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Airlines Aiming Higher With Fancier Coach Meals

YumSugar — Fri, 04 Sep 2009 03:50:20 -0700

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. But major players have found a way to tackle these issues, and hope to enhance their brand images with a revamped reputation for good food.

Delta Air Lines serves Ben & Jerry's ice cream, cheese plates, and a new array of dishes created by culinary impresario Todd English that includes grilled chicken gyros and almond butter sandwiches. In May, American Airlines partnered with Boston Market, hoping to levy the rotisserie chain's name recognition. Although Hawaiian Airlines has long kept a focus on high-end food, it, too, has tried to elevate coach sales. While meals are free on Hawaiian, paying an additional $10 buys passengers satay chicken with vermicelli, or a sushi bento box with edamame and teriyaki chicken.

Airlines have found savvy methods of measuring the success of food programs, like using credit card readers to monitor the popularity of foods. Do you think the new tactics work? Has airline food gotten tastier?

Burger King Goes High-End

YumSugar — Tue, 18 Nov 2008 11:15:01 -0800

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. National chains have seen declining sales across the board; Burger King is hoping to capitalize on the industry's market share.

CEO John Chidsey said he wouldn't elaborate further "because some things are still under wraps," but the chain's gourmet menu items could be advertised as soon as next Summer.

Still, Burger King has no plans to lose its value menu. "We work the value for the money equation on both ends of our menu," said Russ Klein, Burger King's president of global strategy.

Does Burger King's new strategy surprise you? Do you think the corporation will manage to draw business away from the casual restaurant business?

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Happy Hour: Casa Noble Tequila and Cheese Tasting

partysugar — Fri, 05 Jun 2009 16:00:38 -0700

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. Packaged in a traditional yet sexy bottle, Casa Noble's tequilas are uniquely modern because they're triple-distilled and naturally produced in French wine barrels. Recently I attended a tequila tasting hosted by the founding partner of Casa Noble, David Ravandi. To illustrate the fact that his tequilas are distinct from anything else on the market, Ravandi paired them with cheese. To find out what I thought of the unexpected combination of cheese and tequila, read more.

Although the idea of tequila and cheese together is shocking, I was pleasantly surprised by the duo. Ravandi paired Casa Noble Crystal (the brand's easy-drinking, award-winning silver) with a creamy goat cheese. The lingering finish of the cheese eliminated the usual bite of tequila.

The delicate Casa Noble Reposado (aged for 364 days in French oak barrels) was my favorite of the three tequilas. Fruity and floral, it has a peppery finish. Paired with roquefort, the reposado was rich, layered, and smooth.

The third pairing - the Casa Noble Anejo and stilton - was the least pleasing to my palate. While I enjoyed both alone, together the powerful spirit and pungent cheese canceled one another out.

After the cheese tequila tasting was finished, Ravandi invited me to sample Casa Noble Crystal in a vibrantly hued cocktail. Created by the bartender at the Fifth Floor, the tequila mockingbird was an interesting, almost salad-like concoction of celery juice, lime juice, and bitters. Rimmed with a mixture of cayenne and celery salt, the drink was refreshing, and the tequila blended flawlessly with the other ingredients. I enjoyed my experience with Casa Noble so much, I plan on adding a bottle of the reposado to my liquor cabinet.

How about you? Do you enjoy tequila? What's your favorite premium offering?

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'Wich of the Week: Prosciutto and Mango Panini

YumSugar — Wed, 13 May 2009 14:00:29 -0700

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. The resulting recipe sounds divinely high-end, but it's just as easy to make as any old panini - whether you own a panini maker or not. Get the recipe, complete with step-by-step photos, when you read more.

Prosciutto and Mango Panini
Original recipe

Ingredients

2 small ciabatta rolls (individual sandwich size)
1 tablespoon olive oil
1 cup arugula
1/4 cup fresh mint leaves, julienned
4 large slices of prosciutto
1/2 mango, cut into 1/2-inch thick slices
4 ounces fresh mozzarella, cut into 1/2-inch thick rounds

Directions

Preheat the panini maker or, if you don't own one, place a cast iron skillet in the oven and preheat oven to 350 degrees Fahrenheit.
Slice the ciabatta rolls in half horizontally and scoop some of the bread out of the top half to hollow out. Drizzle the bottom half of each roll with olive oil.
On each bottom piece of bread, pile half the arugula and top with half the mint.

Lay two slices of prosciutto on the arugula, followed by the mango and the mozzarella, dividing equally between the two pieces of bread. To close each sandwich, cover with top half of ciabatta .

Place sandwiches in panini maker for about 5 minutes, until cheese is fully melted. Or, if you don't have a panini maker, arrange sandwiches side-by-side on a baking sheet and cover with cast-iron skillet. Cook for about 5 minutes, until cheese is fully melted.

Makes 2 panini.

Print recipe with images | without images

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While Casual Chains Drop Prices, Fast Food Trades Up

YumSugar — Fri, 01 May 2009 08:00:37 -0700

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. Applebee's started the trend by appealing to cash-strapped diners with a limited-time offer for a large appetizer with two entrees for just $20. Chili's joined in soon after with a "ten under $7" value menu. Earlier this week, TGI Friday's slashed the prices of all sandwiches and salads to a mere $5.Ironically enough, fast food chains have focused on premium items. Late last year, Burger King aimed to go higher-end with a new line of ribs, and this August, McDonald's is coming out with a one-third-pound Angus beef burger that's priced at $3.99. The number one fast food chain has also been selling specialty coffee drinks at its McCafé stores.

As both segments expand their food offerings, the casual chain and fast food sectors have become somewhat redundant. Have you frequented more fast food or casual chains lately? Which do you think has a better business model?

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Padma Lakshmi's Jewelry Line Debuts Tomorrow

partysugar — Thu, 30 Apr 2009 11:30:19 -0700

Model. Top Chef hostess. Cookbook author. Now Indian beauty and culinary world darling, Padma Lakshmi can add jewelry designer to her résumé. Her high-end (prices range from $300-6,000) namesake collection of gold jewels debuts tomorrow at Bergdorf Goodman in New York City and I've got a sneak preview! The line combines Padma's love for food and fashion.

She was inspired by cardamom, lentils, and cloves: "In hunting for the most precious spices, I found the shapes of seeds and pods exquisite, a purity of proportion and form that had an inherent sensuality to them." Entitled "Padma" the collection consists of 40 pieces including rings, bracelets, necklaces, and earrings. I'm a fan of bohemian gold jewelry and if I could afford it, I might purchase of one Padma's pieces. What do you think of her designs?

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Hoping to Improve Sales, Restaurants Reduce Corkage Fees

YumSugar — Thu, 30 Apr 2009 05:50:22 -0700

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. This policy requires a special 'bottle club license' in certain states, and also means lower profit margins. However, operators - even the likes of high-end restaurateurs like Danny Meyer - agree that, at least for the moment, turnout makes up for lower alcohol sales. I've certainly noticed an upward trend in reduced corkage fees around town.

Do you find yourself more drawn to a restaurant that has a BYO policy? Do you think reducing or eliminating corkage fees could help restaurants solve their problem of sluggish sales?

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Yum's Top 10 Kitchen Registries

YumSugar — Thu, 16 Apr 2009 14:00:47 -0700

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. To see the list of our favorites (in no particular order), read more.

Williams-Sonoma: This tried-and-true kitchen store favorite boasts a thank you note manager, a solid return policy, and a 10 percent discount on items both remaining in your registry and outside it.
Target: Despite your income bracket, you can't go wrong at this ubiquitous store, which proffers a huge assortment of practical, everyday items at bargain prices. Guests can shop online with a Target or an Amazon account.
Crate & Barrel: This 160-store chain boasts a 10 percent completion discount on registries - and that includes furniture. Anytime an item is purchased or added, all changes, whether online, in store, or over the phone, will be reflected within a short window of 15 minutes or less.
Macy's: This national network of department stores is everywhere in the United States and offers a number of perks, including a charity donation program, completion rewards of 10 percent off, and a Registry Star Rewards program, which rewards purchases in the form of a Macy's Gift Card.
Bed Bath & Beyond: Aside from being practical and everywhere, this store offers a registry incentive program where you can register for or complete certain sets and get other items free. Need help? That's available anytime through the store's call center.
Bloomingdale's: For a range of timeless kitchen pieces and fun kitchen gadgets, sign up for this high-end retailer, which pairs you with a personal registry consultant and also provides a 10 percent completion program and donations to charity.
Sur La Table: Everything your kitchen ever wanted can be found at this culinary haven, which carries specialty items like DeLonghi grills, John Boos cutting boards, and Le Creuset cookware.
Kohl's: This registry ups the ante with a completion program offering 15 percent off, as well as announcement cards that give guests discounts on in-store purchases.
Neiman Marcus: Head here for the gold standard of gift registries, where you can choose from a massive selection of formal tabletop items. Gift packaging is complimentary on bridal registry purchases.
Cooking.com: If you want to go virtual, you can find everything and anything kitchen at this one-stop online shop, which has an extreme selection of 80,000 products and a 10 percent off completion program.

Brides-to-be, where have you registered? Let us know if you have any other recommendations!

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Jean-Georges Creating "the Applebee's of Haute Cuisine"

YumSugar — Tue, 24 Mar 2009 11:30:03 -0700

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. Chang's into a national chain. The company's goal? To bring high-end cuisine to the masses in the same way Starbucks brought designer coffee to every corner of the world.

The venture will expand Vongerichten's name with three prototype restaurants: J&G Steakhouse, a steakhouse inspired by the success of Prime in Las Vegas; Spice Market, an homage to Asian street food based on the chef's wildly successful flagship in New York; and Market, a showcase for Vongerichten's signature dishes, such as tuna-wasabi pizza.

This year, Mexico City, Barcelona, Washington, Boston, and Milan are scheduled to open - although Austin, Aspen, and Dubai have already been put on hold given the uncertain economic times. Vongerichten is confident he's got the tools he needs to succeed - and if he doesn't, he can sell the restaurants and remove his name from all of them.

While the heavy expansion may sound overly ambitious given the economic recession, it's not all that different from what others - like Wolfgang Puck - have done. I question whether the Jean-Georges brand can succeed without becoming diluted. What do you think? Do you see this expansion plan being a success?

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