Reported by tastingtable.com:
Ryan Farr, the butcher at San Francisco’s 4505 Meats, has created his take on classic ballpark franks but with the unconventionally delicious addition of bacon. Farr uses a blend of natural chicken, beef and pork for his dogs, finishing them with bits of Niman Ranch bacon. He precooks the hotdogs in a smokehouse, and when they’re warmed slowly over medium heat on a grill–Farr’s preferred cooking method–the dogs’ casings grow taut and the bacon fat melts. The result: snap, drip, plumpness.
Reported by seriouseats.com:
Forget the PB&J and welcome OAIJ. The peanut butter breakfast phenomenon that’s been heating up this year is called “Oats In a Jar.” OIAJ aficionados essentially use almost empty jars of peanut butter as a vessel for eating their hot oatmeal, thereby accomplishing a few tasks at once.
George Green, vice president at Nashville’s Bread & Co, quoted in http://smartblogs.com/restaurants:
“Quickservice restaurants are ruled by the tyranny of the drive up where everything has to happen in 90 seconds. Fast-casual customers want a great product in a comfortable environment where they can relax and are more willing to interact. Fast-casual operators build relationships while QSR restaurants focus on transactions.”
Reported by http://restaurant-hospitality.com/top_chefs/five-trends-cant-ignore-0710/index1.html
In the restaurant business, if you’re not constantly evolving, you’re dead. What’s on the horizon? What’s fresh and new? What’s filling seats and keeping the cash register busy? If you’re looking for inspiration, consider these five trends, which have “winner” written all over them.
1. Just Like Mom’s: With unemployment remaining high and the economy still sputtering, Americans are doing what they do in times like this — hunkering down. At restaurants, they are looking for value and comfort, or food that reminds them of happier times. Nostalgia takes many forms. At Denver’s Duo, it means buttermilk fried chicken, paired with mashed potatoes and hoppin’ john. For dessert, there’s lemon icebox cake, reinterpreted for today’s palate.
2. Gastropubs: It’s been happening for several years now, but gastropubs — especially those run by notable chefs — are becoming part of the landscape in many destinations. They tap into a variety of macro trends, among them price sensitivity and a craving for a regular, casual hangout, quality food and drink and interesting flavors.
3. Bar Food: More restaurant operators are discovering that eating and drinking are not mutually exclusive. Many patrons who spend time in the lounge area are looking to supplement their liquid refreshments with something more than popcorn, peanuts and nachos. As a result, more restaurants are taking bar food seriously. Denver’s Bones offers its entire menu until 2 a.m., including steamed buns, made with suckling pig or pork belly; roasted bone marrow; halibut tempura; and a variety of noodle creations. Another Denver spot, Olivea, has elevated ho-hum bar nuts to a mix of peanuts, cashews and almonds roasted in rosemary oil and served in individual parchment paper cornucopias. And addictive fried chickpeas are served with harissa aioli. The Empire Lounge & Restaurant in Louisville, CO, serves calamari salad with frisee and lime miso dressing; house-made mozzarella, risotto with borlotti beans and cabbage and slow-roasted Berkshire pork butt on a challah roll with fried onions, jalapeno and pecan slaw.
4. Attack of the Snacks: Many of us are no longer willing or able to sit down to a proper meal. “By innovating menus with various snacking options, restaurants can boost sales throughout the day and drive guest traffic during nonpeak hours,” says Eric Giandelone, director of foodservice research for Mintel Menu Insights. Not surprisingly, Mintel reports, early and late afternoon are the busiest time for snack attacks.
5. Eat Your Veggies: When the lardo-loving Mario Batali embraces the Meatless Monday movement and promises to menu at least two vegetarian entrée choices at all of his restaurants, you know vegetables are hot. He’s been joined by others, including Jose Andres, who told CBS’s 60 Minutes that meat is “slightly boring” and says he finds cooking with produce sexier.
The Kombucha Report: http://www.teareport.com/
Radio Nibbles: 8:25 a.m. Thursdays, KGNU – 885 FM, 1390 AM http://www.kgnu.org/
Behind the scenes: Broadmoor Magazine, Page 61: http://thebroadmoor.digitalpubfor.me/issues/3/