seasonal

Food

Tea comes to a boil

Tea doesn’t seem to command the same devotion and geekdom that coffee does here in the U.S. While coffee houses boast Rube Goldberg contraptions for brewing java, many operators still throw a tea bag in a cup of hot water—which doesn’t cut it for tea lovers.

Food

Flexibility = fresh picks

Vermilion’s location in the Washington, D.C. suburb of Alexandria is a stone’s throw from Virginia’s rolling farmland and Chesapeake Bay’s fishing grounds. That’s allowed executive chef Tony Chittum to develop relationships with dozens of farmers and fishermen.

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

Sunday, May 12, promises to be a high-grossing day for restaurants, as families across the country take mom out to eat for Mother’s Day. According to Caroline Potter, Chief Dining Officer of OpenTable.com, “Mother’s Day has always been one of the biggest dining holidays of the year—and with good reason. Being a mother is one of the most important jobs in the world.”

The holiday of Cinco de Mayo may draw its origins from Mexican culture, but it has firmly established its roots in the American restaurant scene. Operators across the country are gearing up for the fiesta on May 5 with celebratory food, drink and other activities.

With flowers blooming and vegetables sprouting in colder climes as early as March this year, chefs in the Midwest and Northeast were able to get a head start on spring menus.

(April 30, 2012 - The Packer)—Asparagus is the new green bean on restaurant menus.“Every restaurant serves some sort of asparagus dish,” said Bruce...

One might think that local ingredients are hard to come by during a Massachusetts winter.

Restaurants around the country are going beyond corned beef and cabbage to entice customers with St. Patrick's Day specials. From onion soup to whisky-infused desserts and hefty drink specials, the luck of the Irish is sure to shine bright on hungry and thirsty celebrants.

During Lent, crowds of diners stay away from red meat on Fridays, while others give it up for a full 40 days until April 7—the Saturday before Easter Sunday. To cater to the observant, many eateries are swapping out meat for fish and adding specific Lenten menu items.

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