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Buns on the grill and off the sandwich; Colorado-ized lager;

A compendium of food, dining and beverage information from the U.S. and the world

From an INC interview with Jerry Murrell, co-owner of Five Guys Burgers and Fries – now with 570 stores and 2009 sales of $483 million:

The magic to our hamburgers is quality control. We toast our buns on a grill — a bun toaster is faster, cheaper, and toasts more evenly, but it doesn’t give you that caramelized taste. Our beef is 80 percent lean, never frozen, and our plants are so clean, you could eat off the floor. The burgers are made to order — you can choose from 17 toppings. That’s why we can’t do drive-throughs – it takes too long. We had a sign: “If you’re in a hurry, there are a lot of really good hamburger places within a short distance from here.” People thought I was nuts. But the customers appreciated it.”

Reported by USA Today:

Two boneless chicken fillets as the bun filed with two pieces of bacon, two slices of cheese and sauce in between? That’s the $5 Double Down sandwiich available at KFCs for six weeks starting April 12 and boasting 1,380 milligrams of salt and 10 grams of saturated fat. But, it’s low-carb and only 540 calories for the target market: guys ages 18 to 24.

Reported by Ad Age

MillerCoors’ new Colorado Native Lager, which launches this week, comes from the No. 2 U.S. brewer’s A.C. Golden Brewing Co. unit. The brand is brewed from “99.9%” Colorado-grown ingredients, a percentage that includes the locally made glass bottles. It will be sold only in Colorado, at least at first.

From the Minneapolis Star Tribune:

Instead of the familiar, mass-produced burgers and chicken whose health benefits and calorie levels are regularly questioned, “fast-casual” customers demand low-fat, high-quality ingredients, freshly-baked bread and organic fruits and salads at prices not much higher than true “fast-food” fare.

* Listen to Radio Nibbles, John Lehndorff’s weekly food conversation and  commentary program,  at 8:25 a.m. Thursdays on KGNU – 885 FM, 1390 AM, and online at  www.KGNU.org.

Comments: lehndorffj@aol.com

Visit: www.johnlehndorff.com

Kind words about this blog in the March 31 Denver Post Food section:

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