British chef Heston Blumenthal and Michelin-starred chef Simon Hulstone teamed up to create the gourmet in-flight menu that will be served on all British Airways flights during this summer's Olympic games. "Clearly, celebrity chefs are hugely successful and airlines are trying to overcome this stereotypical view of their food being unpalatable or stodgy," said Peter Jones, former chairman of the International Travel Catering Association.
CASTING OFF FOR GROUPER SEASON. Tackle a tasty classic by adding TABASCO® brand SWEET & Spicy Pepper Sauce to ordinary coleslaw. You'll excite the taste buds when you pile Sweet & Spicy Coleslaw high on top of a fresh catch grouper sandwich. Click here for the recipe!
Chef Stephen Stryjewski served up his Polish heritage during a special Easter event at the New Orleans venue Calcasieu, located just above Stryjewski's Cochon and Cochon Butcher restaurant. The family-style feast featured Polish ham, pierogies, kielbasa and babka cake, the staples Stryjewski looked forward to as a child during Easter dinners at his Polish grandmother's house.
Lamb and mutton are popular for Easter or Passover dinner, but sales dropped in the past four years, and nearly 40% of Americans said they have never eaten lamb, according to the American Lamb Board. However, industry experts are starting to see more interest as cooking shows and magazines expose more people to the possibility of eating lamb, and as consumers seek out locally grown meat.
Fresh spinach doesn't have the greatest reputation for flavor, especially since it's primarily used raw in salads that simply don't take advantage of the plant's innate ability to be cooked in a variety of ways. Wilted, braised, steamed or super-slow cooked are the best ways to enjoy spinach's singular flavor and versatility while still reaping its health benefits.
Chef Sean Brock's commitment to nutritious and delicious Southern food starts with the ingredients he finds. Using stone-cut oats from a local South Carolina producer along with fresh ramps and peas, the Charleston-based chef creates a creamy risotto bursting with elegant flavors.
A study in the Journal of Nutrition and Metabolism found that participants who ate a breakfast with a low glycemic index had better satiety levels and lower blood glucose concentrations after breakfast and lunch than those who did not have a low-glycemic breakfast.
While winemakers do not have the ability of beer brewers and mixologists to create special pours for a certain season, the delicate foods of spring seem to demand a lighter, fruitier wine. When choosing a bottle to accompany a fresh salad, lamb or fish dish, opt for crisp whites with noticeable acidity and medium-bodied, reds with fruity flavors.
Independent restaurants that are slugging it out with their chain counterparts can turn a one-time diner into a lifelong customer by paying attention to the small details during a meal. Passing out bite-sized taste test samples of new appetizers or entrees, giving the chef 15 minutes to shake hands and get feedback from patrons, or offering a homemade treat when returning the check are just three ways that small touches can create permanent connections with restaurant goers.
Seoul, once a bustling barhopping scene, has been transformed over the past 30 years into an international food destination as chefs from around the globe open eateries that generally serve meals from their homeland. Swiss native Roland Hinni, who owns Gastro Tong, says the whole dynamic in Seoul has changed, and expatriate chefs are now thriving in the busy marketplace.
Create new business opportunities. Re-energize your product line. Streamline your operations. If you want to move your restaurant, food manufacturing, or hospitality business forward, turn to the master chef-consultants of CIA Consulting. Find out how partnering with CIA Consulting can help you innovate your business into the future -- visit us today.