Applebee's has created a catering program for the holidays that customers can order up to two weeks in advance. The meals are served in microwave-safe containers that can be used with chafing dishes at holiday parties.
In Pennsylvania, a local YMCA chapter is partnering with regional health care providers to deliver healthy food, education and other services to families via a bus. The Travelin' Table bus, which includes a commercial kitchen for cooking classes, will offer free dental and medical screenings as well as provide books for children.
Watch chef Niklas Ekstedt cook over an open fire pit using only cast-iron pots and tools at his restaurant Ekstedt in Stockholm. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of burned hay to this dish.
Visit the open air, wood-fired kitchen of chef Drew Deckman in Baja, Mexico. Deckman prepares three live fire dishes: grilled whole sardines with cabbage and smoked tomatoes; grilled quail with black beans and pumpkin seed powder; and striped bass with asparagus, clams and birria sauce.
Learn how to cook a whole lamb over live fire from chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California's Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub and cook it on a rack over a cherry and oak wood fire and they serve it with a chimichurri sauce, potatoes and peppers.
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Four new menu items that debuted at Famous Dave's of America last month reflect the Minnesota-based chain's efforts to upgrade its food and offer more options for customization, said CEO Jeff Crivello. The new items include a three-meat combo meal with smoked turkey as an option and build-your-own burgers.
Detroit-area restaurants are feeling the pinch of the tight labor market and struggling to find and keep skilled staffers. "Eighteen percent of restaurants are afraid to scale or unable to scale and one of the reasons is workforce," said Herasanna Richards, executive director of the Detroit Restaurant Association.
A growing number of eateries are going cashless, which can be convenient for operators but also excludes customers who deal strictly in cash. "People from all walks of life come to the center of the city and it seems like these places are saying, we don't need your business," said William K. Greenlee, a Philadelphia councilman who co-sponsored a bill to prevent city businesses from rejecting cash customers.
About one-third of students at a New York school are learning to prepare healthy meals in an after-school cooking club. The grant-funded Dragon's Kitchen Club launched with 69 students in 2016 and now has grown to over 100.
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