Articles byPage 132
Catching a break
Seafood is in high demand by Americans—total consumption rose by 45 million pounds in 2009 over 2008, states the National Fisheries Institute.
While tricksters are carving pumpkins into scary faces for Halloween, chefs are busy chopping, cooking, pureeing and baking them for seasonal treats. Their orange flesh is flavoring both sweet and savory dishes, with a host of different ethnic influences.
When you take three Iron Chefs out of Kitchen Stadium and place them before a live audience of avid listeners, they are very willing to forget their TV rivalry and battle scars. That was quite evident when Bobby Flay, Masaharu Morimoto and Jose Garces traded quips on a Times Talk panel during the TV Food Network New York City Wine & Food Festival on October 9.
When Smokey Bones changed its name from “Barbeque & Grill” to “Bar & Fire Grill” in 2009, the rebranding didn’t stop with the signage. The 10-year old concept began remodeling its 67 restaurants to focus on the bar, making the area larger and installing TVs, high-tops and stools to encourage socializing
Tempting customers to buy dessert is a surefire way to boost dinner and lunch checks. But that means offering an irresistible and varied selection that hits every diner’s sweet spot. Suppliers have stepped up to the dessert plate with ingredients and products for operators at every level—from QSR grab-and-go treats to comforting family-dining pies and ice creams, to the speed-scratch cakes, pastries and mousses that differentiate casual menus.