National Restaurant Association Announces Operator Innovations Awards Finalists
May 8, 2012
An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories – Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development– will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May. The winners in each category, plus an Innovator of the Year selected from all finalists, will be announced live during Destination: Celebration on Saturday, May 5. Read more »
Filed under: Restaurant Industry Outlook, Tidbits, Tidbits & Kudos
Getting away with minimal travel time makes a stay-cation an ideal 
weekend or overnight affair. The Portofino Hotel & Yacht Club is located in Redondo Beach right on the water; an hour or less from most parts of the southland, makes it an ideal spot for those short on time. The ocean breezes that wash through your room secure ideal conditions any time of year, and BALEEN, their signature restaurant for all Noble House properties, is worth the drive too.
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Filed under: Profiles
Mixologist Joel Black explains how to smoke vodka, bourbon or any spirit.
The weather is warming, spring has sprung, and summer is on its way. What does that mean for proud Americans across this land? It’s time to BBQ! And with hot & spicy BBQ, there is the need for a cool refreshing accompaniment. BBQ, whether a Kansas City dry rub or my favorite, West Texas “cowboy style,” is truly this country’s first cuisine and is celebrated in various ways from region to region. Given my Texas roots, I am going to explore a “cowboy style” BBQ inspired libation.
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Filed under: Food for Thought, Weekly Cocktail
IPhone apps and a Bento database.
Patrick Albrecht, owner of four restaurants in Atlanta, GA that employs 200, has outfitted his 15 managers with iPhones which they use to access the company’s Bento database, iCal calendars, and enterprise software. They can instantly look up, enter, and revise information about menus, banquets, employee schedules, point-of-sale transactions, and access daily reports—from anywhere.
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Filed under: Food for Thought
May/June 2012
by Chef Katie Averill
Michael’s on Naples serves modern Italian food, all made in house from scratch.
As if a chic and happening restaurant were plucked straight from San Francisco or New York City, Michael’s on Naples in Long Beach pops out dramatically from other shops on the street. Its clean modern décor hints at the upscale Italian food and carefully selected wines found inside. Chef David Coleman is making creamy and divine mozzarella when I arrive, and I am lucky to sample it. I’m surprised to hear he makes it daily, because while he cooks dinner at Michael’s on Naples, they have recently opened a pizzeria next door that also boasts house-made cheese. I peek next door and the place is bustling. They have their bases covered with casual dining AND upscale dining options—both benefitting from Chef Coleman’s touch. Read more »
Filed under: Chef De Cuisine
Chefs share BBQ tips and techniques plus BBQ Bootcamp at Alisal Ranch.
by Teri Williams
Every region of the United States has three things in common: baseball, apple pie, and BBQ. Texas has beef, the Carolinas have pork, Kansas City has sauce, Memphis has ribs and California has Tri Tip. What’s better than the tender texture and smoky flavor of anything cooked over wood and fire? Read more »
Filed under: L'entrée
Here’s the beef: when it comes to cutting meat, few know what they’re doing. Luckily, Kari Underly does; her talent as a third generation butcher is shared throughout the pages of her guide to protein, The Art of Beef Cutting, a meat professional’s guide to butchering and merchandising. A leading expert in meat education, Underly guides readers through fundamentals to master cuts. Each cut is thoroughly explained in step-by-step fashion and accompanied by a descriptive color photo. International and ethnic cuts are also provided, along with the best cooking methods for each section. Chapters on tools, selling for profit, and safe handling add to the beef cutting experience. This is the ideal training manual for anyone wishing to master this craft, from industry professional to culinary student to ardent home-cook.
To purchase this and other great titles, visit great-taste.net/books
Filed under: Food for Thought, Shopping
Chicago Style Wine & Food Launches in San Diego
by Frank Mangio
April 30, 2012—A twin launch recently resonated with San Diego diners when Davanti Enoteca and Mia Francesca opened side by side in an upscale food court in the Del Mar Highlands Center next to the renovated movie theatre. I was surprised and moved by the flavor and friendliness of both operations, which are owned by the same group from Chicago, where several restaurants are thriving, mostly with the same favorite Italian theme. Read more »
Filed under: Food for Thought
