Small-business owners in Schenectady, N.Y., say now is the time to open a new business. One chef created an open-concept gourmet shop to bring tastes from Atlanta, Chicago and Miami, which he says are absent in the area. He plans to find more revenue by catering and teaching cooking classes.
Chefs at high-end restaurants across the U.S. are adding upscale grilled cheese sandwiches to their menus. A restaurant chef in Seattle makes a breakfast grilled cheese sandwich that consists of foie gras butter, melted sharp cheddar and a fried duck egg. Ohio restaurateur Matt Fish has 32 variations of the sandwich. "We take people's basic perceptions of the grilled cheese and blow it out of the water," he says.
Fresh herbs are now at their peak for size and quality at many local markets. A tip for keeping a bunch of herbs fresh until you use them is to snip off the bottom of their stems, set them in water and refrigerate them.
Australian winemaker Brian McGuigan says the future wine market will be all about white, flowery varietals with lower alcohol contents. He predicts the trend will be most prevalent in the U.K. and France. The vintner already has started preparing for the shift by planting more grapes for pinot gris and chardonnay.
Creativity, portability and a nice cooling effect make milkshakes a popular summer treat. This article offers some tips for blending the drinks and recipes for a peach float, spirited strawberry mix, coffee milkshake and others.