Hannaford Supermarkets invested more than $1 million to renovate a store in Voorheesville, N.Y., adding a butcher shop and a chicken-wing bar. Organic and natural products also were increased. A reopening ceremony is scheduled Saturday, with the first 300 customers receiving a gift card.
Airy, pastel-colored French macarons are suddenly popular, and chains including Starbucks and McDonald's have begun selling them. But some say macarons are difficult to make and must be eaten fresh, so the chain versions can't possibly be any good.
The Melting Pot restaurant in Portland, Ore., is selling fine wine out of a tap, from a keg that holds the equivalent of 125 glasses and ensures that the last glass tastes as fresh as the first. The system uses a stainless-steel barrel and pressurizes the contents with argon.
Cheese consumption has tripled in the past 30 years, according to the U.S. Department of Agriculture, and Americans are averaging 31.4 pounds a year. One reason is that people began eating out more in the 1970s, and cheese was an easy way to add flavor to food, particularly on pizza.
Chef Laurent Tourondel has split from BLT Restaurant Group's wholly owned eateries, but will continue to oversee operations at licensed properties, the company said. Together, Tourondel and BLT (short for Bistro Laurent Tourondel) built a restaurant company focused on American versions of French food.