Dining and Restaurants / Eating / Food and Cooking

FOOD IN THE NEWS 2010: Pie the next cupcake? Sun Chips’ decibels; Lamb tacos with cream cheese and kim chee

Reported by www.Westword.com:
Frank Bonanno, whose expanding restaurant group includes Mizuna, Bones, Osteria Marco and Luca d’Italia, acquired a lease on a 5,000-square-foot subterranean Larimer Square spot. His whole plan for the sizable space is not yet clear, part of it will be devoted to pie. “Apparently, he’ll be selling pies on Wednesdays,” said Joe Vostrejs, COO of the Larimer Associates, the group that owns the space. That pie concept, dubbed Wednesday’s Pie, will include a counter at which to enjoy a couple of flavors of the dessert, which will be available whole and by the slice. That’s slated to open in November.

Reported at wsj.com:
The new Sun Chips “green” bag is louder than “the cockpit of my jet,” said J. Scot Heathman, an Air Force pilot, in a video probing the issue that he posted on his blog under the headline “Potato Chip Technology That Destroys Your Hearing.” Mr. Heathman tested the loudness using a RadioShack sound meter. He squeezed the bag and recorded a 95 decibel level. A bag of Tostitos Scoops chips (another Frito-Lay brand, in bags made from plastic) measured 77. A Facebook group called “SORRY BUT I CAN’T HEAR YOU OVER THIS SUN CHIPS BAG” has attracted 29,949 fans, with many posting outraged comments.

Reported by the Associated Press:
– “It’s like having a great meal to do the show. And then to be awarded an Emmy is a beautiful flambe dessert. And then last year was another dessert on top of that. I feel gluttonous. It’s more than I can take in.” – Brian Cranston, after winning the Best Actor in a Drama Emmy Aug. 29 for AMC’s “Breaking Bad.”
– President Obama and the First Lady made an unscheduled stop for lunch at the Katrina-ravaged Parkway Bakery and Tavern in New Orleans. He later said, in a speech at Xavier University: “Now they’re open, business is booming, and that’s some good eats. I had the shrimp po’boy and some of the gumbo.”

Reported by Facebook:
On the menu at the Gastro Cart, a streetside food stand in downtown Denver: Lamb tacos with cream cheese and kim chee.

Reported by the NPD Group:
Trend momentum, which captures behavioral momentum based on the past nine years and includes such factors as new menu items, promotions, and restaurant openings and closings, has not been working in the foodservice industry’s favor.
“In addition to being hit hard by the recession, Americans are eating more suppers at home, and fewer women entering the workforce have negatively impacted restaurant industry traffic,” says Riggs. “The current trend momentum may not appear favorable for the industry moving forward, but it’s the area where the industry has the greatest opportunity to change the direction of the forecast. There isn’t much that can be done about the aging of the population and population growth.”
She points out that the growth at the breakfast and PM Snack dayparts are examples of trends that present opportunities for the foodservice industry.

Nibbles local dining column: http://yellowscene.com/2010/08/18/going-round/
Radio Nibbles: 8:25 a.m. Thursdays, KGNU – 885 FM, 1390 AM http://www.kgnu.org/
Eat In Eat Out: Business-to-business food trend forecast magazine: http://americanforecaster.com/
Colorado’s top ice cream: http://www.usatoday.com/travel/destinations/2010-08-26-best-ice-cream_N.htm?csp=34


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