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- Onions in all shapes and sizes add zest to dishes
Onions will be available at farmers markets through the fall, so enjoy a few months of freshly-picked produce that can add more zip to your next dish. Chopped green onions can add a little flare, leeks present a more mild flavor and have a hint of garlic, and pearl onions are great at keeping their shape while delicately adding a hint of onion flavor. The Tennessean (Nashville)
(6/5)      
 | FREE 12-oz. GREY POUPON Bistro Sauce sample!
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| Culinary News |  |  |
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- Puck's Spago paved the way for Las Vegas' fine dining boom
Wolfgang Puck and his management team opened Spago in Las Vegas with high hopes in December 1992, but things got off to a rocky start -- during the first month he only served about 60 guests a night. Now, Spago serves as many as 1,400 a day during convention periods and has paved the way for other fine dining establishments to be successful in Sin City. Las Vegas Review-Journal
(6/6)
- What makes a restaurant right for Father's Day?
Dining out on Father's Day is all about large portions of meat served in a masculine atmosphere, says Indianapolis brewing aficionado Jason Lee. "The atmosphere (in a brewpub) is usually geared toward men ... The combination of beer, sports and food is a welcoming environment for guys of all backgrounds." The Indianapolis Star
(6/7)
- Life after the kitchen for Simon Hopkinson
Before chef Simon Hopkinson hit his 30th birthday, the British chef had a decorated career: he had founded his own restaurant in Wales called The Shed, served as chef for Hilaire, a popular eatery in London, and was recruited as head chef for Bibendum in Chelsea just a few years later. Now that Hopkinson has left the professional kitchen, he spends his time consulting, writing columns and cookbooks, and hosting a television series on the BBC network. The New York Times (tiered subscription model)
(6/7)
| The Healthy Kitchen | | |
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- Chef Todd English gives healthy living tips
Chef Todd English is using his talents to create delicious, nutritious meals and spread information to help Americans get in better shape. "We see a lot of diners requesting more proteins and salads and less carbs," he said. "I think most important is portion control and moderation. Try to stay away from processed food, exercise more and eat food that leaves you feeling satisfied." ABC News/Food blog
(6/7)
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- 7 red wines perfect for grilling season
A great bottle of red wine is the perfect accompaniment to a grilled T-bone, flank steak or rib-eye. When serving grilled entrees this summer, make sure you have plenty of these Syrahs, Cabernets and Merlots on hand to complement the flavor of your grilled meats' marinades and rubs. SeattlePI.com
(6/7)
| A Side of Business | | |
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- 10 tips for starting your own supper club
Do you have a passion for feeding others but aren't prepared to commit to the demands of a restaurant? Maybe a supper club is the way to go, says Once Upon a Table’s Angie Ma, who offers tips including: partner with at least two others who share your passion for food, pick a name and a theme and think through the pros and cons of the location you choose. The Wall Street Journal
(6/8)
- How to use e-mail marketing to build customer loyalty
 Many of your first-time guests intend to return for another meal, but often they simply forget about your restaurant, a fact that illustrates the potential benefits of using e-mail campaigns to keep your eatery top-of-mind, writes Punch Mobile Marketing's Sara Petersen. "Two great rules to remember: Keep your customers happy with coupons, and don’t let them forget about you." SmartBrief/SmartBlog on Food & Beverage
(6/8)
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| Food for thought | | |
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 | For disappearing acts, it's hard to beat what happens to the eight hours supposedly left after eight of sleep and eight of work."
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American newspaper columnist
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