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Can an Unwanted Spokesperson Ruin a Restaurant's Image?

partysugar — Thu, 14 Aug 2008 09:00:00 -0700

Like many young American women, Kendra Wilkinson loves the food at Olive Garden. However, unlike the majority of these women, Kendra is a Playboy Playmate, girlfriend to Hugh Hefner, and star of the reality show The Girls Next Door. On the series, she expresses her profound love for the Italian chain's artichoke dip and unlimited breadsticks. She's not a spokesperson for the brand, and her public, undying love is not returned. Rumor has it the officials at Olive Garden would like her to stop inadvertently promoting the restaurant. They've worked hard to craft their family-friendly image, and a Playboy playmate doesn't exactly fit into that picture. Although many brands welcome a celebrity's endorsement, if the celebrity doesn't match the brand's image, problems can arise.

I think it's an interesting topic, and wonder what you have to say about the matter. Can an unwanted spokesperson ruin a restaurant's reputation?

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Lettuce Share Our Wieners

YumSugar — Wed, 18 Jul 2007 16:21:22 -0700

Oh hey guys, in case you didn't know, today is actually National Veggie Hot Dog Day. Wanna know how I know? I heard about the joint effort between PETA (People for the Ethical Treatment of Animals) and Playboy. That's right Playboy.

Playmates Lauren Anderson and Laura Guttridge posed as "Lettuce Ladies" in PETA's annual Capitol Hill veggie dog giveaway.

I don't know about this folks, the strategically placed lettuce is pretty sexist. I also don't understand how PETA and Playboy go hand in hand. I suppose I have a problem when we start caring more about animal rights and less about people. It's as if the entire feminist movement didn't happen.

What do you guys think of this publicity stunt? And more importantly, what do you think of veggie dogs?

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Source: Washingtonian
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Talking Mixology With Dale DeGroff

partysugar — Mon, 17 Nov 2008 12:30:52 -0800

Last week I had the wonderful opportunity to sit down with Dale DeGroff. If you've never heard of DeGroff, you'll be surprised to know that he has changed your life. Remember that basil gimlet you enjoyed at the bar last week? You can thank Dale for that. Or what about that perfectly poured martini? Dale's responsible for that, too. Known to food insiders as the King of Cocktails, Dale DeGroff is single-handedly responsible for the renaissance of classic cocktails. Back in 1980s New York, at a time when the majority of bars served drinks made from overly-sweet mixes, Dale was mixing drinks with fresh, seasonal, local ingredients and creating cocktails based on preprohibition recipes. To find out what the master has to say about cocktail trends and to see who he thinks is the best bartender in America today, read more.

Dale was in San Francisco to promote his new book The Essential Cocktail and to run the Pernod Ricard mixology course for bartenders, BarSmarts.

PartySugar: What do you consider yourself? A bartender, bar chef, mixologist?
Dale DeGroff: Retired. Now I am a teacher and an author.

PS: What do you consider your signature drink?
DD: The Ritz cocktail, which was named in tribute to the classic champagne cocktail and featured in Playboy magazine. The whiskey smash, which is currently on menus from London to Australia. Bobby Flay serves it at his restaurants. That one was based on a 19th-century drink, but I changed the name. The Fitzgerald is another one.

PS: What qualities make a good bartender?
DD: Speed, accuracy, friendliness, a certain passion and love affair with life. You have to be confident and a chameleon, and you have to love it.

PS: Who are the best bartenders in America?
DD: The list is long in terms of exclusivity. There's lots of guys who can make amazing, culinary drinks, but Doug at PJ Clarks, handles that crowd with such ease, speed, and accuracy. That bar is packed every night and he makes a good cocktail. He doesn't do special cocktails, but he could learn everything those other guys do in exactly a month.

PS: What's your ultimate hangover remedy?
DD: Don't start drinking or don't stop drinking. Aspirin. Nothing beats a milkshake and a hamburger. Some people say soaking your feet in oatmeal works.

PS: What's the next big thing? In cocktails and spirits?
DD: We are in the middle of the next big thing! The overall idea is that we've taken the cocktail out of the beverage category and turned it into something culinary. Bartenders have to look at their bars like a chef would look at his kitchen. They are looking at their ingredients like a chef looks at his ingredients. You've got to go to the cupboard, go to Whole Foods and buy what is fresh and in season. I'm really into pepper jelly, spices, and herbs. Pisco is going to be big. Anything from South America really. Brown liquors are on the rise. The geeky bartenders are making drinks with bourbon and rye. Rhum agricole. Tequila, anything Latin really. Sherry is popping up in cocktails everywhere.

PS: What's your advice to the home mixologist?
DD: Buy the best, freshest ingredients you can afford from the liquor down to the mint. Follow recipes! Bartending is like baking, there is a science to it. My drinks really work. Make it fun, get your guests involved. Stock your bar with gin, an old-fashioned like Beefeater and a new wave like Plymouth. Vodka, cognac, rum, rhum agricole. Three whiskeys: scotch, bourbon, rye. Tequila: blanco and reposado. Cointreau , good vermouth. Don't buy domestic vermouth, get an Italian red and a French white.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 16 Aug 2008 07:00:11 -0700

My latest sandwich creation is inspired by a warm Summer night with friends.
PartySugar plans a movie club meeting, complete with a full corn tasting menu.
Could a Playboy Bunny ruin this restaurant chain's wholesome image?
For a different warm-weather refreshment, try this ginger beer cooler.
Summer stone fruit and a comforting dessert are combined to make my latest popsicle creation.
This week's nachos highlight the savory flavors of Spain.
Now that okra is in season, here are a few tips on selecting and preparing it.
Just how clean are restaurants across the country?

Not Your Regular Nachos: Stavros Nachos

partysugar — Thu, 03 Jul 2008 15:30:33 -0700

Named for the Greek heir and playboy, Stavros Niarchos, this week's nacho creation is a delectable mix of Greek ingredients. I topped crispy pita with a spicy ground lamb mixture. Instead of using cheddar or Monterey jack, I used salty feta and creamy goat cheese. A "salsa" of fresh tomatoes and kalamata olives finished off the dish. Hot pepperoncinis replaced pickled jalapeños as a heat-inducing garnish.These nachos were insanely scrumptious. While munching, I couldn't help but wonder why more people don't make Greek nachos? They're to die for. Trust me, run to the grocery store, you must make these nachos! They'd be an excellent starter to a Mediterranean barbecue. For the recipe details, read more.

Stavros' Nachos
Original recipe by PartySugar

Ingredients

1 package pita bread
5 tablespoons extra-virgin olive oil
cayenne pepper, salt, and black pepper to taste
2 cloves garlic, grated
1 medium onion, finely chopped
3/4 lb ground lamb
A pinch of cinnamon
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2-1 cup beef stock, enough to moisten
1/4 cup fresh oregano leaves
1 cup crumbled feta cheese
1/2-1 cup crumbled goat cheese
1/2 cup pitted kalamata olives, chopped
1 tablespoon white wine vinegar
1 tablespoon red wine vinegar
2 vine-ripe tomatoes, seeded and chopped
1/2 cup peppercini, seeded and chopped, or pepperoncini rings
1/4 cup fresh parsley leaves

Directions

Preheat the oven to 375ºF.
Slice the pita bread into triangular wedges and arrange on a sheet tray. Coat with olive oil and season with cayenne pepper, salt, and black pepper. Toast in the oven until golden brown, about 15-18 minutes.

Place a large skillet over medium heat and add two tablespoons of the oil. Once hot, add the garlic and onion. Saute until veggies are soft about 10 minutes.
Add the ground lamb, the cinnamon, the paprika, dried oregano, and the red pepper flakes. Break up the lamb with the back of a wooden spoon as it browns, about 6-8 minutes. Cook stirring occasionally for about four minutes. Add 1/4 cup of beef stock to keep moist (adding more if needed) and cook for about 5 minutes more. Stir in the fresh oregano.

Top each pita chip with a little of the ground lamb mixture. Sprinkle both cheeses over the top, taking care to cover each chip with cheese.
Bake in the oven for 10 minutes, or until the cheese is melted and the chips are crispy.
Meanwhile, make the salsa: combine the tomatoes and olives in a small bowl. Toss with 1 tablespoon olive oil and the vinegars. Stir to combine.

Remove the nachos from the oven and top with the salsa, peppercinis, and fresh parsley. Enjoy immediately.

Serves 2-4.

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