Food
Giving salad a fresh spin
The 50-foot salad bar at Souplantation/Sweet Tomatoes is a big draw for guests who come to create customized salads. But the 125-unit chain also offers four varying “recipe” salads tossed fresh every 20 minutes in exhibition kitchens at each location. The most recent of these is the Grilled Steakhouse Salad.
James Beard Foundation announces 2013 awards nominees
The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries.
Bellinis and sangria, the classic wine-based cocktails, are finally getting some competition. Mixologists like Alex Ott, who masterminded the drink list at New York’s Hudson River Café, are shaking up the bar scene with creative new “winetails.” “Wine is attractive,” says Ott, “because of its flavor and aromatic undertones, plus its capacity to blend well with just about any ingredients.”