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- Swedish lobster safaris offer a pinch of adventure
Lobster safaris that allow diners to catch their dinner from the sea are being offered by several hotels on Sweden's Bohuslän coast. Swedes say the saltiness and cold of waters off the west coast prompt shellfish to grow more slowly, giving the meat a sweeter and more intense flavor. The Wall Street Journal
(11/6)
     
| Culinary News | | |
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- Bagna cauda, then and now
Bagna cauda, which translates from Italian as "hot bath," is a combination of olive oil, garlic and anchovies that was originally a peasant dish. A 1960 recipe is offered here, as well as a 2009 interpretation with cauliflower, black garlic and parsley-anchovy butter. The New York Times (free registration)
(11/5)
- Thanksgiving shows its Southern side
Recipes for baked tomatoes stuffed with creamed spinach and a salad with heart of romaine and artichokes are given here as suggestions for Thanksgiving side dishes with Southern roots. The creamed spinach, made with grated sharp cheddar, butter and cream cheese, is unusually rich. The Atlantic Monthly
(11/2009)
- Cooking demonstration is also a fundraiser
Iliana de la Vega, who teaches at the CIA in San Antonio, will demonstrate how to make some of her signature dishes as part of a fundraiser for the nonprofit nursing home Mother of Perpetual Help. Vega, who won renown with her Oaxaca restaurant El Naranjo offers a recipe for pecan-chipotle soup. The Brownsville Herald (Texas)
(11/5)
| Beverage News | | |
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- "Super premium" whiskey targets deep pockets
Distilleries are offering whiskey that costs thousands of pounds per bottle in the U.K. Offerings including Glengoyne 40 Year Old and 1964 Highland Park "suggest that producers are chasing oligarchs rather than collectors," says an editor for Whisky Magazine. Telegraph (London)
(11/6)
| A Side of Business | | |
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- Restaurants offer free food for veterans
Three restaurant chains are honoring America's veterans and military personnel by offering them free food in observance of Veterans Day. The promotion by Applebee's, Golden Corral and McCormick & Schmick's not only creates good will and raises the restaurants' image, but also helps drive traffic at a time when sales are falling, analysts say. USA TODAY
(11/6)
- Wolfgang Puck gets down to business
 Wolfgang Puck talks about his transition from chef to businessman, noting that the turning point for him was opening a second Spago location in Tokyo. "I had to put someone else in charge of the grill, and I wasn't the full-time chef in one restaurant anymore," he said. Nation's Restaurant News (free registration)
(11/2)
| Worlds of Flavor | | |
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Food allergies -- opportunities and challenges
Whether you operate a fine-dining establishment or an institutional food service, your success comes down to one thing: providing your customers with good food and friendly service. Addressing the needs of people with food allergies offers a great opportunity for fine-tuning customer service and building repeat business. Learn helpful tips and strategies for putting an effective food allergy plan in place. Get started now.
| Food for thought | | |
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National Baseball Hall of Fame member
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